“Home” for the Holidays: Comfort Food Shared by Friends

Our Community feature by Sheila Turner-Hilliard

From traditional family gatherings to surviving long shopping mall lines, this holiday season unfortunately won’t be filled with the same amount of joy and good cheer as in years gone by. The dark winter nights will feel a bit cooler without the warmth of our family and friends from near and far. In fact, we could all use a little more comfort these days, so why not share a recipe or two while we’re “home” this holiday season?

Welcome to Nikki’s Kitchen!

Nikki Falcone has lived in Newtown Square since she was 8 years old. She and her husband Chuck and their two children, Charlie and Danielle, now live just minutes away from Nikki’s childhood home. Nikki says she loves this community because it feels like “home” everywhere she goes. Her close-knit extended Italian family lives nearby, and they all cherish their time together every holiday season.

Nikki Falcone

This year will surely be different. One of Nikki’s favorite things to do is to host the Feast of the Seven Fishes on Christmas Eve.

Sadly, not all of my family will be here this year due to the pandemic," Nikki said. "Not only will we miss out on quality family time but now I have absolutely no chance of winning our annual pizzelle-making contest, either!

Nikki loves to cook, and is thrilled to share one of her family’s go-to comfort food recipes, Pasta with Peas and Pancetta. It’s a quick, easy dish to make whether you want a simple weeknight meal or you’re in the mood for a big bowl of carbs! She says it pairs well with grilled flatiron steak, a Caesar salad and a bottle of Italian red wine.

Pasta with Peas and Pancetta (serves 4-6)

Ingredients:

1-lb bag of fusilli pasta or any pasta of your choice

salt

extra-virgin olive oil (EVOO)

3 garlic cloves, minced

1 shallot, thinly sliced

4 oz cubed Pancetta

2 cups fresh English peas

grated Parmesan cheese

black pepper

Pasta with Peas and Pancetta ingredients

Photo courtesy of Nikki Falcone

Instructions:

1. Cook pasta to al dente in salted boiling water. Save 1 cup of the pasta water.

2. Meanwhile, heat a large skillet or dutch oven over medium-high heat. Add EVOO, minced garlic, sliced shallot and pancetta. Cook, stirring regularly, until all ingredients begin to caramelize.

3. Add peas to pancetta mixture. Thoroughly mix and cook over medium-low heat for 7–10 minutes. Be careful not to burn the pancetta mixture.

4. Drain and add the pasta to the skillet, and stir. Add some of the reserved pasta water and more EVOO (depending on your desired sauce consistency).

5. Add grated Parmesan cheese and black pepper to taste. Enjoy!

Now, We’ll Head Over to Pam’s Kitchen!

Pam Lairdieson has lived in Newtown Square for over 20 years. She and her husband Jack have two boys, Chad and Colby. A few of Pam’s favorite things unique to our community are the beauty of the mature trees, walking her dog Jasper on the Goshen trail, the 4th of July parade, and the overall friendliness of the people who live and work here.

Pam Lairdieson

Pam says that she expects a lot will be different this holiday season. The tradition she will miss the most is waking up at her parents’ house in Berks County on Christmas morning. Aside from the extended quality time with her parents and sisters, she will miss their family meals.

My mom is Polish," said Pam. "For Christmas Eve lunch, we always have galumpkis, kielbasa and pierogies, and homemade crab soup and fondue for Christmas Eve dinner.

Pam enjoys baking and makes over 20 different types of holiday cookies every year for her family. She also makes cookie platters for friends and neighbors who have had a loss or a rough year.

Pam is happy to share a favorite recipe, Best Apple Cake, which she says is even tastier the day after! This cake is easy to make and perfect for dessert, breakfast or brunch.

Best Apple Cake Ingredients:

FOR THE APPLES

6 apples (Stayman Winesap are best)

1 Tbsp ground cinnamon

5-6 Tbsp granulated sugar (depending on size and sweetness of apples)

FOR THE CAKE

¾ cups flour

1 Tbsp baking powder

1 tsp fine sea salt or table salt

1 cup vegetable oil

2 cups granulated sugar

¼ cup orange juice

2½ tsp vanilla extract

4 large eggs (or 5 medium eggs)

1 cup roasted walnuts, chopped (optional)

Best Apple Cake ingredients

Photo courtesy of Pam Lairdieson

Instructions:

1. Heat oven to 350°F.

2. Grease a bundt cake pan.

3. Peel, core and chop the apples into 1" chunks, then toss with cinnamon and the sugar and set aside.

4. In a large mixing bowl, stir together the flour, baking powder and salt.

5. In a separate bowl, whisk together the oil, 2 cups of sugar, orange juice, vanilla extract and eggs until thoroughly mixed. Combine the wet ingredients into the dry ingredients. Mix thoroughly, scraping down sides of the large mixing bowl, to ensure all ingredients are thoroughly mixed.

6. Pour half the batter into the prepared pan. Spread half the apples and their juices over the batter. Pour the remaining batter over the apples, and arrange the remaining apples on top.

7. Bake for about 1½ hours or until a cake tester comes out clean.

8. Cool completely. Run a knife between the cake and the pan, to unmold the cake onto a platter. Enjoy!

Wishing you all a comforting holiday season filled with warmth, love, joy…and a LOT of good food!