Holiday Cookbook | December 2021 by APG Eastern NC

holiday DECEMBER 2021

COOKBOOK

A SPECIAL SUPPLEMENT TO:

The Daily Advance, Chowan Herald and The Perquimans Weekly COVER ART BY: © DOLPHY_TV / ADOBE STOCK

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ALL CONTENT FOR THIS PUBLICATION IS SUBMITION BY METRO CREATIVE UNLESS OTHERWISE STATED

2021 HOLIDAY COOKBOOK

252-338-3901 SMART SOLUTIONS FOR ALL YOUR FURNITURE NEEDS!

1015 US HWY 17 SOUTH • ELIZABETH CITY, NC 27909

2021 HOLIDAY COOKBOOK

Parents, teachers, and children training series

CLASSES START FEBRUARY 2021 AND WILL BE OFFERED VIRTUALLY

The goal of Incredible Years is to prevent and treat young children’s behavior problems and promote their social, emotional and academic competence.

2021 HOLIDAY COOKBOOK

APPETIZERS

MINI CHEESE BALL BITES MAKES 12

INGREDIENTS:

C H I C K E N M E AT B A L L S MAKES 48

• 8-oz. cream cheese, softened • 1 cup shredded sharp cheddar cheese • 3 tablespoon drained, chopped pimentos • 1 teaspoon garlic powder • 1 teaspoon paprika • Pinch kosher salt • Pinch ground black pepper • 1⁄2 cup crushed pecans • 1⁄4 cup chopped chives • 12 pretzel sticks

DIRECTIONS: In a large bowl, stir together the cream cheese, cheddar, pimentos, garlic powder, paprika, salt, and pepper until well combined. Cover and refrigerate for at least 30 minutes. Place the crushed pecans and chives in a small bowl. Set aside. Roll the cheese mixture into twelve 1-inch balls. Evenly coat each ball with the pecan-chive mixture. Press a pretzel stick into the top of each cheese ball just before serving. Serve at room temperature or chilled.

No Loose Ends N Theresa Harris 252-333-6023

Dec 6th - 23rd open 7 days a week. Mon-Fri, 9-6 Sat 9-5 • Sun 11-4

1805 Weeksville Rd., Suite A Elizabeth City

Holiday Hours: December 24, 9-2 • Closed December 25th - January 4th Reopen January 5th with our normal business hours

DIRECTIONS:

INGREDIENTS: • 2 lbs. ground chicken • 2 eggs, lightly beaten • 1⁄3 cup plain dry bread crumbs • 1⁄3 cup chopped fresh cilantro • 2 tablespoons fresh lime juice • 4 cloves garlic, minced • 4-oz. can chipotle peppers in adobo sauce, divided • 1 1⁄2 teaspoons salt, divided • 3⁄4 cup honey • 1⁄3 cup chicken broth • 1⁄3 cup tomato paste • 1 tablespoon lime juice • 2 teaspoons Dijon mustard • 2 tablespoons oil, divided

1. Line two baking sheets with parchment paper. Combine chicken, eggs, bread crumbs, cilantro, lime juice, garlic, 1 tablespoon adobo sauce, and 1 teaspoon salt in bowl; mix well. Form mixture into 48 meatballs and plac in single layers on baking sheets. Chill 1 hour. 2. Combine remaining 1⁄2 teaspoon salt, 2 - 3 chipotle peppers, honey, chicken broth, tomato paste, lime juice, and Dijon mustard in blender. Process until smooth. Pour sauce into slow cooker. Set aside 3. Heat 1 tablespoon oil in large skillet over medium-high heat. Working in batches, cook meatballs, turning to brown on all sides, transferring batches to slow cooker as they are finished. Add oil as needed. 4. When meatballs have been added to slow cooker, stir gently to coat all meatballs. Cover; cook on high 3 - 4 hours or until meatballs are no longer pink in centers.

PORTABLE TOILET RENTALS

Ben McPherson - Owner 252-339-2142 SPECIAL EVENTS WEDDING UNITS CONSTRUCTION HOLDING TANKS AGRICULTURE

Dennis Elliott - Route Manager 252-340-5659

Albemarle Rent-A-Jon FLUSH-ABLE UNITS NOW AVAILABLE

209 Charles Street, Elizabeth City, NC 27909 Office (252) 334-1616 • Fax (252) 334-8575

2021 HOLIDAY COOKBOOK

DRINKS

Q U IC K B R A N DY EGG NOG R E A L H O T C H O C O L A T E 1 COCKTAIL

SERVES 1 TO 2

INGREDIENTS: • 1-oz. brandy • 1 1⁄4 ounces milk • 1⁄2-oz. simple syrup • 1 egg yolk • Grated nutmeg or cinnamon for garnish

• 1 1⁄2-oz. semisweet chocolate, broken into pieces • 1 1⁄4 cups milk

DIRECTIONS: Place the chocolate in a large, heatproof pitcher. Place the milk in a heavy-bottom saucepan and bring to a boil. Pour about one-quarter of the milk onto the chocolate and leave until the chocolate has softened. Whisk the milk and chocolate mixture until smooth. Return the remaining milk to the heat and return to a boil, then pour onto the chocolate, whisking constantly. Serve immediately.

DIRECTIONS: In a cocktail shaker, combine the brandy, milk, simple syrup, and egg yolk. Dry shake without ice. Fill shaker with ice, then shake vigorously for about 30 seconds to ensure the egg is well mixed. Strain into an old-fashioned or cocktail glass. Add garnish.

C C& arpet

INGREDIENTS:

onnection The

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41 S. HUGHESS BL D., ELIZABETH ITYY • 252-

-2050

2021 HOLIDAY COOKBOOK

SIDES

L OA D E D B A K E D P O TAT O S O U P SERVES 6

INGREDIENTS:

DIRECTIONS:

• 6 slices bacon, chopped

1. Line a plate with paper towels. In a stockpot, cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and set it on the prepared plate to drain. Pour off most of the grease, reserving about 2 tablespoons in the pot.

• 1 yellow onion, diced • 2 cloves garlic, chopped • 2-lbs. Hannah sweet potatoes, peeled and diced • 10-oz. cauliflower, cut • 4 1⁄2 cups chicken bone broth • 1 cup cashew milk • 3 1⁄2 teaspoons fine sea salt • 1⁄2 teaspoon smoked paprika • 1⁄2 teaspoon apple cider vinegar • 1⁄2 teaspoon lemon juice • Fresh chives & cheese

2. Return the pot to medium-high heat, add the onion and garlic, and sauté for 2 minutes, until fragrant. Add half of the sweet potatoes and all of the cauliflower and cook for 5 minutes, stirring frequently. Add the bone broth, bring it to a gentle boil, and cook for 10 minutes, until potatoes and cauliflower are tender. 3. Using an immersion blender, or working in batches in a blender, blend the soup until smooth. (If using a blender, remove the cap in the blender top and place a kitchen towel over the top to allow steam from the hot liquid to release while you blend.) Return the purée to the stockpot. Add the remaining sweet potatoes, the cashew milk, salt, paprika, vinegar, and lemon juice. Bring to a boil over medium-high heat, then turn the heat to low and simmer for 12 to 15 minutes, stirring frequently, until the sweet potatoes are tender and the cashew milk has thickened the soup. 4. Ladle the soup into bowls and top with the reserved bacon, chives, and cheese. Serve immediately.

M A S H E D P O TAT O E S SERVES 6

INGREDIENTS:

Susan , Leonard , Kevin , Jake , Lisa, Carissa and Suzanne

• 6 medium russet potatoes, peeled and quartered • 3 - 4 tablespoons butter • 1 cup whole milk or cream • Salt & ground white pepper

DIRECTIONS: Place the potatoes in a large pot and cover with salted cold water. Bring to a boil. Reduce the heat to medium-high, and cook for 15 to 20 minutes, until potatoes are tender when pierced with a fork. Drain. Meanwhile in a small pot, warm the butter and milk over mediumlow heat. Mash the potatoes and warm milk-and-butter mixture together until lumps are gone. Whip potatoes with a fork and add salt and pepper to taste.

407 Selden Street Elizabeth City

252-338-2773 www.theplantpark.com

2021 HOLIDAY COOKBOOK

SIDES

CHARRED GREEN BEANS WITH LEMON VERBENA PESTO SERVES 2 TO 4

CORNBREAD DRESSING BY REDNECK MIKE FROM COOKE ATSHARE .COM

SERVES 12

INGREDIENTS: THE CORNBREAD

INGREDIENTS:

DIRECTIONS:

GREEN BEANS

1. Prepare a hot fire in your grill.

• 1 1⁄2-lbs. green beans • 2 teaspoons olive oil LEMON VERBENA PESTO • 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves) • 2 garlic cloves • 1⁄4 cup grated Parmesan cheese • 1⁄4 cup pine nuts or English walnuts • 1⁄2 cup olive oil • Fine kosher or sea salt and freshly ground black pepper to taste

2. Toss beans with olive oil and place in perforated grill basket or wok set on a baking sheet. 3. For Lemon Verbena Pesto, combine lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add olive oil with the processor running until mixture thickens, about 1 minute. Season to taste with salt and pepper. • Place the grill wok or basket directly over fire and stir-grill, tossing beans with wooden paddles or grill spatulas until crisp-tender, about 5 - 8 minutes. Toss grilled beans with about 1⁄4 cup of Lemon Verbena Pesto or to taste.

• 3 tablespoons butter • 2 large eggs • 1 1/2 cups corn meal • 1 teaspoon salt • 1/2 teaspoon baking soda • 1 teaspoon baking powder • 1 1/4 cups buttermilk THE DRESSING • 1 9x13-inch pan of cornbread, crumbled

• 10 pieces white bread • 1/2 teaspoon freshly ground black pepper • 3 stalks celery, chopped • 1 large onion, chopped • 1 green pepper, chopped • 3/4 cup butter (1 1/2 sticks) • 4 cups chicken broth, canned or homemade • 3 large eggs, slightly beaten • 2 teaspoons poultry seasoning • 1/2 teaspoons rubbed sage

DIRECTIONS: 1. Preheat oven to 450°F. Put the bacon drippings/butter in a 9x13-inch baking dish and put it in the oven while it is preheating. It will melt while you're mixing up the batter. 2. Preheat oven to 375°F. Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you

need room to stir it while it's cooking). Combine the vegetables with the bread crumbs and mix well. Melt the butter and add it and the beaten eggs, chicken broth and stir. (You may need a little more chicken broth – its better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add poultry seasoning, rubbed sage, black pepper, and mix thoroughly.

2021 HOLIDAY COOKBOOK

MAIN DISHES

BEEF ROAST WITH DARK RUM SAUCE SERVES 6

INGREDIENTS:

DIRECTIONS:

• 1 teaspoon ground allspice

1. In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast.

• 1⁄2 teaspoon salt • 1⁄2 teaspoon black pepper • 1⁄4 teaspoon ground cloves • 1 beef rump roast (about 3 lbs) • 2 tablespoons olive oil • 1 cup dark rum, divided • 1⁄2 cup beef broth • 2 cloves garlic, minced • 2 whole bay leaves, broken in half • 1⁄2 cup packed brown sugar • 1⁄4 cup lime juice

INGREDIENTS: • 3 1⁄2 - 4 pound pork shoulder • 6-oz. can cranberry sauce • 2⁄3 cup sugar • 3⁄4 cup cranberry juice • 2 tablespoons Dijon mustard • 1 1⁄2 teaspoons ground cloves • 1 teaspoon ground black pepper • Salt to taste

DIRECTIONS: 1. Trim fat from roast, if necessary. Place roast in 4 - 6 quart slow cooker. Stir cranberry sauce & sugar. 2. Stir in juice, mustard, cloves and pepper. Pour cranberry mixture over roast in slow cooker. 3. Cover slow cooker and cook on low for 6 - 8 hours or until roast is tender. Season roast to taste with salt; serve juices with roast.

SLOW COOKER SPICED C R A N B E R RY PO R K SERVES 8

• Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add 1⁄2 cup rum, broth, garlic, and bay leaves. Cover; cook on low 1 hour. • In a small bowl, combine remaining 1⁄2 cup rum, brown sugar and lime juice, stirring well. Pour over roast. Continue cooking on low 4 - 6 hours, or until beef is fork-tender. Baste beef occasionally with sauce. 2. Remove and slice roast. Spoon sauce over beef to serve.

GEORGE & COMPANY HEATING, AIR CONDITIONING & ELECTRICAL “Excellent Service is Our Goal”

KEVIN HARRELL

105 Beau Parkway Elizabeth City, NC 252-335-2596 SYSTEMS NOW AVAILABLE WITH 12 YEAR PARTS & LABOR

2021 HOLIDAY COOKBOOK

DESSERTS

ORANGE SPICE CAKE WITH BERRIES INGREDIENTS: CAKE • Butter for the pan • 3 tablespoons fine dried bread crumbs • 3 cups all-purpose flour • 1/2 teaspoon ground white pepper • 3/4 • 3/4 • 3/4 • 3/4 • 3/4

teaspoon ground cinnamon teaspoon ground cardamom teaspoon baking soda teaspoon baking powder teaspoon kosher salt

• 1 cup milk • 2 tablespoons freshly squeezed lemon juice • Grated zest of 2 oranges

SERVES 10 • 3/4 teaspoon peeled and grated fresh ginger • 8-oz. unsalted butter, at room temperature • 1 1/2 cups granulated sugar • 3 large eggs GLAZE • 1/2 cup granulated sugar • 1/4 cup freshly squeezed orange juice • 1 1/2 teaspoons freshly squeezed lemon juice • 1 pint raspberries (about 2 cups) • 1 pint blueberries (about 2 cups)

DIRECTIONS: 1. Preheat the oven to 350 F. Butter a 10-inch Bundt pan and dust with the bread crumbs, tapping out the excess. 2. Sift together the flour, white pepper, cinnamon, cardamom, baking soda, and baking powder onto a piece of parchment paper or into a bowl. Add the salt and set aside. In a small bowl or measuring cup, stir together the milk, lemon juice, orange zest, and ginger and set aside. 3. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Reduce the speed to low and add the dry ingredients in three additions, alternating with the milk mixture in two additions,

beginning and ending with the dry ingredients and mixing well after each addition. Spread the batter into the prepared pan. 4. Bake the cake until a skewer inserted into the center comes out clean, about 40 minutes. Let cool for 15 minutes. Invert a platter on top of the pan and then invert the plate and pan together. Lift off the pan. 5. To make the glaze: In a small saucepan, combine the sugar, orange juice, and lemon juice over low heat, stirring to dissolve the sugar. Brush the glaze on the cake. It will seem like a lot of glaze, but the cake will absorb it. Let the cake cool to room temperature. Slice the cake and serve with raspberries, blueberries and cream, if desired. 6. Note: Experiment with other berries for the holiday season, such as sugar-dusted cranberries.

PITT ROAD

EXPRESS LUBE & AUTO REPAIR 711 N. Hughes Blvd. Elizabeth City, North Carolina 27909

Owners / Operators Gina Albertson John Winslow , Jr.

331-5818

2021 HOLIDAY COOKBOOK

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DESSERTS

C O C O N U T- S O U R CREAM CAKE

SERVES 10

FROM THE

COVER

SUBMIT TED BY SUZ ANNE S TALLING S

SERVES 12

INGREDIENTS:

FRESH APPLE CAKE

• 18.25-oz. package butter-recipe cake mix • 2 cups sugar • 16-oz. container sour cream • 4 cups sweetened flaked coconut • 1 1/2 cups frozen whipped topping, thawed.

SUBMITTED BY MELBA VAN DALSUM

DIRECTIONS:

INGREDIENTS:

1. Prepare cake mix according to package directions, using 2 (9-inch) round cake pans. Slice each cake layer horizontally in half.

• 1 1/2 cups melted margarine • 2 cups sugar • 3 eggs • 1 teaspoon vanilla • 2 cups plain flour • 1 teaspoon cinnamon • 1 teaspoon baking soda • 1 teaspoon salt • 3 cups chopped apples (tossed w/ 1 cup plain flour) • 1 cup raisins • 1 cup chopped nuts

DIRECTIONS: Cream together first four ingredients. Mix in second four ingredients. Then add apples, raisins and nuts. Bake in bundt pan at 375 degrees for 45 minutes or until done.

2. Combine sour cream, sugar, and coconut in a bowl; stir well. Cover and chill 1 & 1/2 hours. Reserve 1 cup sour cream mixture. Spread remaining sour cream mixture between layers.

C H E R R Y- O - C R E A M C H E E S E P I E SUBMITTED BY GINA ALBERTSON

SERVES 8

3. Fold whipped topping into reserved sour cream mixture. Spread on top and sides of cake. Place cake in an airtight container and chill 8 hours at least.

INGREDIENTS: • 1 Graham Cracker Crust • 1 Can Sweetened Condensed Milk • 8-oz. block of Cream Cheese • 1/4 Cup Lemon Juice • A pinch of Salt • 1 Can of Cherry Pie Filling

DIRECTIONS: Soften cream cheese. Mix together condensed milk, lemon juice, salt and cream cheese in blender. Pour into pie crust and refrigerate until firm. Top with pie filling.

2021 HOLIDAY COOKBOOK

HWY 17 SOUTH • ELIZABETH CITY

ron bed ap e half b i b e g th d th wearin r mother an mother. s i h t u R he and ng to g to her gr i g n o l in be belong apron

Come see me! I don’t forget ya after I sell ya! BAKED BUFFALO RANCH CHICKEN TENDERS • 1.33 lbs boneless skinless chicken breast, cut into strips. • 1/2 cup buffalo hot sauce • 1/2 cup Panko breadcrumbs • 1/2 tbsp dried parsley

• 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp dried chives (optional) • 1/4 tsp black pepper • 1/4 tsp salt

Cut the chicken breast into strips and pierce it all over with a fork. Add the buffalo sauce and refrigerate for 4 hours or more. Preheat the oven to 400 degrees. Arrange a wire rack on top of a baking sheet covered with foil or parchment. In a shallow dish combine the Panko breadcrumbs with all of the spices, salt, and pepper. Dip each piece into the Panko ranch breadcrumbs to coat. Place on the wire rack and bake for 18-20 minutes until cooked through completely. The wire rack will help ensure the chicken stays crispy and doesn’t get soggy on one side. If the chicken doesn’t brown, flip the pieces over and broil them for another 3 minutes of cooking. Serve on its own or with your favorite dipping sauce.

252-338-2131

WWW.BIGGSBUICKGMC.COM HAM AND CHEESE EGG MUFFINS

HEALTHY QUESO DIP • 1 onion, chopped • 3 garlic cloves, minced • 1 poblano pepper, diced • 1 jalapeno, diced • 1/2 cup low sodium chicken broth • 1 1/4 cup skim milk • 3 tbsp cornstarch • 10 oz can diced tomatoes with green chilies, drained • 1 3/4 cup reduced fat shredded cheddar cheese • 1/4 cup fresh cilantro, chopped • 1tsb lime juice • 1 tsp kosher salt • 1/2 tsp ground cumin • 1/4 tsp black pepper • 1 tsp ancho chili powder In a small bowl, whisk together 1/4 cup milk and cornstarch. Set aside, this will serve as a thickener. Bring a medium to large sauce pan up to medium heat and spray non fat cooking spray. Add onions, garlic, poblano, and jalapeño and cook for 5-7 minutes until they begin to soften. Add chicken broth and milk. Bring to a simmer and let cook for 3 minutes to reduce slightly. Add the cornstarch mixture to the pan and stir quickly. It will immediately thicken up and begin to bubble. Once you see it thicken up, turn the heat to low. Add the cheese and stir until it melts completely. Add the cheese and stir until it melts completely. Then add the tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.

• • • • • •

8 eggs • 1/2 cup tomatoes, chopped 4 egg whites • 1/2 cup frozen spinach 1 1/2 tsp Dijon mustard (optional) (defrosted and squeezed Salt and pepper to taste of extra moisture, or 4 oz deli ham, chopped cooked fresh spinach. 3/4 cup reduced fat shredded • 2 green onions, chopped cheddar cheese

Preheat the oven to 350 degrees. Whisk together the eggs, egg whites, mustard, salt, and pepper. Stir in the ham, cheese, spinach, tomatoes, and green onions. Spray a standard muffin tin with cooking spray or line with paper liners. Pour in the egg mixture and bake for 12-14 minutes until cooked through and puffy.

TERIYAKI SHRIMP WITH GREEN BEANS • 1 tbsp coconut oil, divided • 3 cups green beans (halved if large) • 1 lb raw shrimp, peeled and deveined • 1/3 cup water • 1/3 cup low sodium soy sauce

• • • • • • •

2 tbsp honey (or pure maple syrup, more taste) 1 tbsp rice vinegar 1 tsp sesame oil 2 cloves garlic, minced 1 tsp fresh ginger, minced 1 tbsp cornstarch

Make the teriyaki sauce by whisking together the water, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Heat 1/2 of the coconut oil medium-high heat. Add the green beans and cook for 4-6 minutes until tender-crisp and bright green. If you like your vegetables softer, cook a bit longer. Remove and set on the side. Add the remaining oil to the pan. Add the shrimp in a single layer and cook for about 2 minutes per side until just cooked through and opaque. Be careful not to overcook. Remove and set aside.

Serve with homemade baked tortilla chips. To cook, Preheat oven to 400 degrees. Cut corn tortilla in 1/4’s and place onto a sheet of parchment paper. Spray with cooking spray and sprinkle with salt.

Add the teriyaki sauce to the pan. Bring to a boil. Turn down to a simmer and cook for 3-4 minutes until thickened.

Cook for 10-15 minutes until crispy.

Add the shrimp and green beans back to the pan. Stir to coat.

2021 HOLIDAY COOKBOOK

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