Welcome to a Virtual Holiday with Kristen Kish!

Step into the kitchen with Top Chef winner Kristen Kish and experience a new way to enjoy the holiday & connect through food.

Explore Our Recipe Videos

Watch Kristen make 4 delicious recipes from her family & share their holiday traditions.

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Roasted Pumpkin Winter Salad

Sweet pumpkin, tangy pomegranates, and homemade yeasted bread, make this the perfect holiday starter.

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Holiday Beef Roast

A classic recipe roasted with your favorite vegetables and topped with bacon that will have everyone coming back for seconds.

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Grandma Kish’s Apple Pie

An iconic apple pie, with Kristen’s salted caramel twist is bringing new life to family traditions!

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Holiday Citrus Twist

A new twist on a classic margarita, perfected with Tonica Citrus.

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Cooking for Your Holiday Guests

Try one of the recipes Kristen made for her virtual Holiday, & shop S.Pellegrino.

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Roasted Pumpkin Winter Salad & Pomegranate Molasses Vinaigrette

  • For the Pumpkin:
  • 2 small pumpkins, approx. 1 pound each
  • 2-3 tbsp. grapeseed oil
  • Kosher salt and black pepper to taste
  • For the Pomegranate Molasses Vinaigrette:
  • ½ cup pomegranate molasses
  • ½ cup fresh lemon juice
  • 1.5 tbsp. white wine vinegar
  • ½ cup honey
  • 2-2.5 cups grapeseed oil
  • Salt to taste
  • For Serving:
  • 1 head curly kale, de-stemmed, washed, drained, and torn into bite sized pieces
  • ¼ cup Marcona almonds, crushed
  • ½ cup pomegranate seeds
  • Olive Oil
  • Flaky sea salt

For the Pumpkin:

Preheat oven to 400˚F. Cut pumpkin in half and scoop out the seeds. Rub the cut side of each half with grapeseed oil and season with salt and pepper. Place cut side down on a baking sheet and roast in the oven until tender, approximately 40-45 minutes.

For the Pomegranate Molasses Vinaigrette:

Blend pomegranate molasses, lemon juice, white wine vinegar, honey, and grapeseed oil in a blender until incorporated and emulsified. Season with salt to taste and set aside.

For the sage:

Heat a shallow amount of olive oil in a small sauté pan. Add sage leaves for 10 seconds, remove and place on a paper towel lined plate to drain.

To Serve:

Dress the kale with the pomegranate molasses vinaigrette, season with salt to taste and allow it to “wilt” for 20 minutes at room temperature, massaging the kale.

Once cool enough to handle, slice pumpkin halves in half or into desired serving size chunks (you can keep the skin on or remove it). Drizzle the roasted pumpkin with the pomegranate molasses vinaigrette.

Garnish with the kale, fresh pomegranate seeds, fried sage, and Marcona almonds. Season with flakey sea salt and serve!

S.Pellegrino product pairings:

   • Essenza Dark Morello Cherry & Pomegranate


Grandma Adams’ Yeasted Bread with Whipped Butter & Cranberry Relish

  • For the Bread:
  • 1 packet dry instant yeast
  • ¼ cup water
  • 2 cups whole milk, scalded
  • 2 tbsp. sugar
  • 2 tsp. salt
  • 1 tbsp. shortening, plus extra for greasing pans
  • 6 ½ - 6 ¾ cups all-purpose flour
  • 1 large egg, room temperature
  • Poppy seeds (optional)
  • Sesame seeds (optional)
  • For the Whipped Butter:
  • 2 sticks unsalted butter, softened
  • ½ cup olive oil
  • Salt to taste
  • For the Cranberry Orange Relish:
  • 3 ½ cups fresh or frozen cranberries
  • 1 cup sugar
  • ½ cup orange juice
  • 1 tbsp. orange zest
  • Salt to taste

For the Bread:

Scald milk in saucepan and add sugar, salt, and shortening into the scalded milk, melting the shortening. Pour into electric stand mixer bowl fitted with dough hook, or a large bowl if mixing by hand. Cool to lukewarm.

In a small bowl, bloom yeast in warm water and set aside.

Add 2 cups of the flour into the wet mixture, add in yeast, and stir. Add in remaining flour 1 cup at a time until dough forms. Knead for 8 minutes. Cover with a tea towel and let rise for about 1.5 hours. Punch down, cover with a tea towel, and let rise again for 45 minutes.

Prepare two 9”x 5” loaf pans with shortening. Divide dough in half and form one half dough into each pan. Lightly cover with a tea towel and allow to rise for 30-45 minutes more, until doubled in size.

Preheat oven to 375˚F. Make an egg wash by beating one egg with 1 tbsp. water. Brush the top of each loaf with egg wash and sprinkle sea salt. For flavor and texture, add poppy seeds and/or sesame seeds. Place loaves in oven and bake until golden brown, 40-45 minutes. Let cool 10 minutes in pan and then remove from pan to finish cooling.

For the Whipped Butter:

Blend butter in a food processer with the blade attachment. Allow to whip and become smooth. Stream olive oil in steadily until all incorporated. Finish with salt to taste.

For the Cranberry Orange Relish:

Over medium heat, cook cranberries, sugar, and juice in a saucepan for 20 minutes, or until the cranberries have popped and the liquid is beginning to turn into syrup. Add orange zest and salt. Cool and set aside.

To Serve:

Slice bread and serve with whipped butter and cranberry orange relish.

S.Pellegrino product pairings:

   • Essenza Dark Morello Cherry & Pomegranate


Holiday Beef Roast with Potatoes, Carrots, & Onions

  • 1 tbsp. grapeseed oil (or other neutral oil)
  • 4 lb. chuck roast, trimmed of excess fat and tissue
  • 2 yellow onions, large diced
  • 3 large carrots, cut into 3” pieces
  • 6 cloves garlic, minced
  • 1 lb. white button mushrooms, destemmed and cleaned
  • 3 stalks celery, cut into 2” pieces
  • ¼ cup apple cider vinegar
  • ¼ cup red wine
  • 1 tbsp. mustard powder
  • 1 tbsp. maple syrup
  • 6 sprigs fresh thyme, 5 sprigs fresh parsley, 2 sprigs fresh rosemary (tied together with twine)
  • 2 cups beef broth, homemade or store bought (low sodium)
  • 2-3 tbsp. flour
  • 1 lb. baby Yukon Gold potatoes or baby potatoes of your choice *golf ball sized
  • 3-4 thick slices of bacon
  • 3 tbsp. freshly chopped parsley
  • 1 tbsp. lemon zest
  • ¼ cup thinly sliced chives
  • Salt
  • Black pepper

Preheat oven to 350˚F. Season roast with salt and pepper. In a large Dutch oven over medium-high heat, sear all sides of the roast in the grapeseed oil. Set aside. In the same pot, adding more oil if needed, sweat the onions, carrots, garlic, mushrooms, and celery together until golden, lowering heat if needed. Deglaze the pot with the vinegar and wine. Cook until reduced. Add mustard powder, maple syrup, and herb bouquet. Then add broth and flour, allow to simmer for 5-6 minutes. Add beef back to the pot and nestle potatoes in the liquid around the beef. Lay bacon slices over the top of the roast, and cover with foil and top with Dutch oven lid. Bake in the oven for 3-4 hours, or until tender. Finish with salt, pepper, maple, or more vinegar as needed.

To serve:

Garnish with chopped parsley, chives, and lemon zest.

S.Pellegrino product pairings:

   • 750mL Standard S.Pellegrino Sparkling Natural Mineral Water
   • Essenza Blood Orange & Black Raspberry
   • Essenza Dark Morello Cherry & Pomegranate


Grandma Kish’s Apple Pie

…and your favorite vanilla ice cream

  • For the crust:
  • 2 cups flour
  • 1.5 tsp salt
  • 1/2 cup shortening
  • 5 tbsp. ice water
  • For the Apple Filling:
  • 6-8 medium granny smith apples, peeled, cored, sliced into ¼ inch slices
  • 3 Tbsp. flour
  • ¾ cup sugar, divided
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • Pinch of nutmeg
  • 2 tbsp. lemon juice
  • For the Caramel:
  • 1 cup granulated sugar
  • 5 tbsp. unsalted butter
  • ½ cup heavy cream
  • 5 cloves
  • 1 tsp., or as needed flakey sea salt
  • Zest of ½ lemon, optional
  • For the Pie:
  • 1 egg
  • Raw sugar for garnish

For the Crust:

Sift flour and salt in a mixing bowl. Cut shortening into flour with a fork until shortening is pea-sized. Make a well and add iced water into middle of flour. Using a fork, stir until dough holds together, adding a little bit more ice water if too dry. Form into 2 balls, wrap them in plastic, and refrigerate for 30 min.

For the Apple Filling:

Mix apples, flour, ½ cup sugar, salt, cinnamon, nutmeg, and lemon juice together. Cover and allow to sit in fridge for 30 minutes.

For the Caramel:

Heat the sugar in a saucepan, I have recently been doing the dry sugar method, but if you want to add water to get it started, please do so. Allow sugar to melt over medium-high heat. Once sugar eventually turns into a dark amber color, slightly lower the heat and immediately add the butter. Whisk to emulsify and place back on heat. Slowly add the cream, being careful as it will splatter. Add cloves and allow the mixture to melt together, stirring to incorporate. Turn off the heat. Steep cloves for 10-12 minutes until the caramel has cooled slightly. Add the lemon zest and, salt. Allow to sit at room temp for another ten minutes. Strain and set aside. If there are any leftovers after adding the caramel to the pie, drizzle over the ice-cream when serving.

Pie Assembly:

Roll out each dough ball thinly to reach over the size of the 9” standard pie tin, one for the bottom and one for the top. Layer the apple filling and juice that accumulated into the bottom crust, spoon over ½ cup – ¾ cup of the caramel (or more if you really love caramel) and place top crust over the filling. Crimp edges. Cut a few vent holes into the top, brush with egg wash (made by whisking one egg with 1 Tbsp. of water) and sprinkle with raw sugar.

I like to refrigerate for an hour before baking. Preheat oven to 375˚F.

Bake for 50-60 minutes or until golden and apples are tender. Cool completely, about 2 hours, and slice. Serve with your favorite vanilla ice cream and any extra caramel.

S.Pellegrino product pairings:

   • 750mL Standard S.Pellegrino Sparkling Natural Mineral Water
   • Essenza Lemon & Lemon Zest


Holiday Citrus Twist

  • ½ oz. simple syrup
  • 1 oz. fresh lime juice
  • 2 oz. silver tequila
  • 1 bottle Sanpellegrino Tonica Citrus Lemon

Add simple syrup, lime juice, and tequila to your shaker. Shake and strain over ice in a Collins glass. Top with Sanpellegrino Tonica Citrus, garnish with a lemon peel, and sip with a stainless-steel straw.

Sanpellegrino product:

   • Sanpellegrino Tonica Citrus Mixer

Your Holiday Stories

Shared from our community, these are some of the holiday stories & traditions you’ve shared.

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