Palm Health and BeWellPBC 2020 Holiday Recipe Book

Covid-19 Holiday Party 2020

the most delicious recipes from the heart of our homes to yours A PALM HEALTH & BEWELLPBC RECIPE BOOK

The 2020 Holiday Party Team would like to thank everyone that gave us a glimpse of their holiday traditions, meals and fun. We hope that though we are far apart, these meals can bring us close together during the holidays. Send pictures!

LOVE, JEFF, CARRIE AND FRESLAINE

This recipe book was made with love by you!

TASTY AND NUTRITIOUS

BREAKFAST DISHES RECIPES BY PAT, CHRISSIE & LAUREN

Pancake Bake with Cinnamon Streusel The Ingredients For the Pancakes: 2 2/3 cups flour 1 tablespoon sugar 2 tablespoons baking powder 1 ½ tablespoons baking soda 1 ½ teaspoon salt 3 cups buttermilk 3 eggs 6 tablespoons melted butter For the Casserole: 6 eggs 1 ½ cups heavy cream 1 cup whole milk ¼ cup sugar 1 teaspoon vanilla extract ½ cup flour 1 cup pecans, chopped ¼ cup brown sugar, packed ¾ teaspoon cinnamon ¼ teaspoon salt ¼ cup butter, cubed Maple syrup

RECIPE PROVIDED BY PATRICK MCNAMARA

The Directions 1. Make the pancake batter by stirring together the sugar, flour, salt, baking soda and baking powder in a bowl. Use a separate bowl to whisk together the buttermilk and eggs before pouring this mixture into the dry ingredients and mixing together. Stir the butter in gently, and the batter should take on a lumpy appearance. Let this sit for about five minutes.

2. Use this batter to make pancakes on your griddle, using about 1/4 cup for each pancake. This amount of ingredients should yield roughly 30 pancakes by the time you’re finished.

3. Once you’re finished making the pancakes, it’s time to prepare the casserole. Grease a 13×9 baking dish and cut each pancake in half.

Carefully arrange these pancake halves by placing the cut sides down and allowing the halves to overlap slightly in three rows that start at the long end of the dish.

The Directions continued 4. Once the pancakes are in place, whisk together a mixture of eggs, cream, milk, vanilla and sugar. Pour this mixture over the pancakes, cover the dish with plastic wrap and chill the entire thing overnight to allow the egg mixture to soak into the pancakes.

5. In the morning, preheat your oven to 350 degrees. Prepare the streusel by combining flour, brown sugar, pecans, cinnamon and salt. Add cut butter until the mixture gains a crumbly texture. Bring your casserole out of the fridge, uncover it and sprinkle the crumbly streusel over the top. Bake the entire thing uncovered until the center has set, which should take about 50 minutes to one hour.

Remove from the oven and let it sit for about five minutes before serving.

This dish serves about 10 people and for the tastiest results, should be enjoyed Prep Time: 45 minutes Chill Time: 8 hours Bake Time: 1 hour Start-to-Finish: 9 hours 45 minutes

Quiche with Chrissie The Ingredients 1 piecrust -9-10” pie plate 2cups of Heavy Cream 1lb cooked bacon, crumbled ¾ tsp sugar 6oz shredded swiss cheese 1/8 tsp cayenne pepper 3 tbls chopped onion 4 eggs

The Directions Sprinkle bacon, cheese, onion into crust.

Beat eggs with remaining ingredients & pour into crust. Bake for 15mins at 425.

Reduce oven temp to 300 (keep oven door open until temp drops) Bake 30 mins longer or until knife inserted in center comes out clean.

Family Story: This is one of my family’s favorite Christmas morning breakfast items It freezes beautifully, so it’s great to make ahead of time. We just defrost in frig on Christmas Eve and heat in oven while opening presents Christmas morning.

RECIPE PROVIDED BY CHRISSIE PERRON

"On The Go" Chanukah Latkes The Ingredients 4 cups frozen shredded hash browns 1⁄2 cup onion, finely chopped 1⁄4 cup fresh parsley, minced 2 tablespoons milk 2 eggs, beaten 1⁄4 cup all-purpose flour 1 teaspoon salt vegetable oil

The Directions Place hash browns in a strainer and rinse with cold water until thawed.

Drain thoroughly; transfer to a large bowl.

Add onion, parsley, milk, eggs, flour and salt; mix well.

In a skillet over medium heat, heat 1/4 inches of oil.

Drop batter by 1/4 cupfuls into hot oil.

Fry until golden brown on both sides.

Drain on paper towels.

Optional: Serve with sour cream or applesauce.

Note: If using refrigerated hash browns, skip the first step.

RECIPE PROVIDED BY LAUREN ZUCHMAN

Classic Chanukah Latkes The Ingredients 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters 1 large onion (8 ounces), peeled and cut into quarters 2 large eggs ½ cup all-purpose flour 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling 1 teaspoon baking powder ½ teaspoon freshly ground black pepper Safflower or other oil, for frying

Note: If you really want to make them from scratch

RECIPE PROVIDED BY LAUREN ZUCHMAN

The Directions 1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches.

4. Use a spatula to flatten and shape the drops into discs.

When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes.

5. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm.

6. Repeat with the remaining batter.

TASTY AND NUTRITIOUS

APPETIZER DISHES RECIPES BY SYNAE, CHRISSIE & ABBY

Sausage Balls The Ingredients 1 lb. hot sausage 1 lb mild sausage 12oz. sharp cheese (softened) 12oz. mellow cheese (softened)

The Directions Mix all ingredients.

Roll into small balls Place on cookie sheets Bake at 400 for 10-15minutes, or until done (depends upon the size) Note: Best served warm

RECIPE PROVIDED BY SYNAE CAMPBELL

Bacon Wrapped Pineapple The Ingredients 1 can pineapple chunks 1 lb bacon, cut in ½ crossways

The Directions Wrap ½ pc of bacon around pineapple chunk and secure with a toothpick.

Spread out on a cookie sheet Bake at 400 for approx. 30-40 mins, until bacon is desired crispiness.

Note: Can be wrapped a day ahead and stored in frig. A Christmas favorite.

RECIPE PROVIDED BY CHRISSIE PERRON

Christmas Cheese Fondue The Ingredients For the fondue: 1/3 pound firm alpine-style cheese such as gruyere 1/3 pound fontina 1/3 pound gouda or cheddar 2 tablespoons cornstarch 1 cup dry white wine such as Sauvignon Blanc 1 clove garlic minced 1 tablespoon fresh lemon juice 1 tablespoon brandy or kirsch 1 teaspoon Dijon mustard 1/8 teaspoon nutmeg

RECIPE PROVIDED BY ABBY GOODWIN

The Ingredients continued Yummy fondue dippers: Boiled baby new potatoes in their skins quartered if large Lightly steamed broccoli florets Lightly steamed cauliflower florets Lightly steamed asparagus Button mushrooms wiped clean and stems removed Cherry tomatoes Sliced firm apples such as Granny Smith Cooked sliced hot sausage Cubed French, sourdough, and/or pumpernickel bread

The Directions 1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.

2. ·In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers.

4. Dip and enjoy!

Our Family Story Growing up, my amily’s tradition on Christmas Eve was the heart of the Christmas season. No matter the weather, we would visit our area’s only sand beach (Maine coast) for a walk and to write messages to Santa in the sand. We would come home and make cheese fondue. (My brother hated fondue and would have a hot dog.

Eventually, my mom took pity on him and we would make lobster stew instead. Not a bad alternative!) Now, in the Goodwin household, we look forward to making cheese fondue around Christmas and experimenting with different types of broth fondues and dippers.

TASTY AND NUTRITIOUS

MAIN COURSE DISHES RECIPES BY VANESSA, FRESLAINE AND ANDY

John Legend's Macaroni and Cheese The Ingredients 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish Coarse salt and freshly ground pepper 3 cups elbow macaroni 2 (12-ounce) cans evaporated milk 1/3 cup skim milk 2 large eggs 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 2 (8-ounce) packages extrasharp cheddar cheese, grated 1 (8-ounce) package Monterey Jack cheese, grated Paprika, for sprinkling

RECIPE PROVIDED BY VANESSA MOSS

The Directions 1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter and toss until pasta is coated and butter has melted; set aside.

2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Link to video to follow along: https://www.marthastewart.com/348566/john-legendsmacaroni-and-cheese

Veggie Eggplant Lasagna The Ingredients 2 cups ricotta cheese 6 oz spinach 6 ox of kale 1 lb mozzarella cheese 1 lb shredded cheddar cheese 1/2 cup Parmigiano Reggiano optional, do not substitute the powdery parmesan cheese1 recipe 1 large or 2 small Eggplants Italian Bread Crumbs 3 eggs 1/8 cup of lime juice

Seasoning Salt Oregano Cajun Seasoning Old Bay Rosemary and Terragon leaves Turmeric Haitian Epis - if you have this

RECIPE PROVIDED BY FRESLAINE ST. LOUIS

The Ingredients continued Marinara Sauce 1/4 cup olive oil 1 large onion diced 5-6 cloves garlic minced 2 tbsp tomato paste 4 cups diced tomatoes 4 cups of mixed peppers (green, red, yellow and orange 1/2 cup of Basil 1/3 of celery 1/3 of green onions 2-3 cups Portobello Mushrooms 3tbsp of honey 1tbsp of brown sugar 1/4 cup olive oil 1/4 of butter Seasoning Salt, Oregano, Cajun Seasoning, Old Bay, Rosemary and Terragon leaves, Turmeric

RECIPE PROVIDED BY FRESLAINE ST. LOUIS

The Directions Preheat the oven to 400 degrees.

Prep Marinara Sauce Bring pot/sauce pan to a medium heat and add olive oil Fry minced garlic in the pan until lightly brown, then add tomatoe paste (note I will do it on my liking so I may add more or less) As it simmers, add a 1/4 cup of warm water, then add diced tomatoes, peppers, basil, celery, green onions and add seasoning (note, seasoning should be to your taste.)

Add another 1/4 cup of warm water and add spinach, kale, mushrooms. Add your honey and brown sugar.

As it boils together, add 1/2 cup of warm water and butter.

Bring to a low simmer Note: you should have a thick sauce in your pot. Add any of the seasoning to your taste.

Prep Ricotta Mix: Mince spinach and kale in a food processor, then Stir in ricotta and one egg together. Set aside.

The Directions continued Prep Eggplant Cut in long slices Whip 3 eggs and add a touch of lime juice, Old Bay seasoning and salt Place bread crumbs on a plate.

Bring a frying pan to a low heat with olive oil, then take sliced eggplant, dip it in egg batter, then lay on bread crumbs, then turn to the other side, then place in fryer.

Once lightly brown, repeat for all eggplant slices Putting everything together Spread about 1 cup of marinara sauce in the bottom of a 13" by 9" baking dish, and arrange 3 eggplant slices over top.

Spread the ricotta mix on the slices, then 1 cup of sauce, and 1/3 of the cheese.

Top with 3 more eggplant slices, then the ricotta cheese mixture.

Repeat with another layer of sauce and cheese.

Top with eggplant slices, the remaining sauce, the remainder of the mozzarella, plus the parmagiano reggiano, if using Bake coverd for 25-35 minutes, and uncovered for 10 minutes.

Allow to cool for 5 minutes before cutting and serving Note: I usually will use Haitian epis (which is freshly made seasoning) to make this because I don't use the seasoning as much, only to add flavor.

Also, I like it spicy so I will add 1/4 of a habanero pepper minced. Finally, I don't use noodles, but can be added if you prefer.

Grilled Mexican Street Corn The Ingredients 6 ears of corn 6 pieces of foil large enough to wrap an ear of corn in 1/2 cup mayo chili powder cayenne 1/2 cup grated cojita cheese Limes-can't have too many Fresh cilantro picked from your moon garden between 1AM-4AM

RECIPE PROVIDED BY ANDY MCAUSLAND

The Directions Mix the mayo and cojita in a bowl and slather onto the piece of foil. If you want to customize taste and heat for picky customers, you can add squeezed lime juice, chili powder and cayenne to taste for each ear. This way, you accommodate people who like the spice and people who prefer mild with individualized mixes. You could also simply stir in the chili powder, cayenne and lime juice into one batch to your liking.

Husk and clean 6 ears of corn Grill until lightly charred all around. (If you don't have a grill, get one.

If you really don't want a grill, don't husk and clean the corn. Bake them whole in the oven for 30-40 minutes @350) Wrap the grilled corn in the foil and rub the cheese in.

Open the foil back up and liberally sprinkle with fresh moon cilantro You don't have to use the foil. You can cut the corn off the cob after grilling and mix everything together or use any application method you want. I like the foil because it's the real street method and it lets you customize the spice.

Who is ready for dessert?

GET READY FOR THESE AMAZING TREATS!!

TASTY AND NUTRITIOUS

DESSERT DISHES RECIPES BY CARRIE, JEFF AND LYNN

Christmas Crack

by Carrie B. The Ingredients 28 to 35 saltine crackers About one sleeve, enough to line your tray 1 cup (220 g) packed dark brown sugar 1 cup (225 g or 2 sticks) unsalted butter 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups (10 to 12 ounces) semisweet chocolate

The Directions 1. Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy-duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

RECIPE PROVIDED BY CARRIE BROWN

The Directions continued....

2. Make the caramel sauce: Place the brown sugar, butter, and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract. (Note: You're not actually making true caramel here, so you do not need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.)

3. Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.

4 Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.

5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.

6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.

7 Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool overnight.

8 "Crack" the crackers: The crackers will form a single sheet once cool.

Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chef’s knife (you can use your hands, too, but I find it easier with a knife).

Store in an airtight container in the refrigerator for about a week.

Spiced Pecans Recipe from Ina Garten's Cookings

The Ingredients Nonstick cooking spray or vegetable oil 2 tablespoons egg white (1 extra‐large egg) 1⁄2 cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 2 teaspoons ground cinnamon 1⁄2 teaspoon ground ginger 1⁄2 teaspoon chile powder 1⁄4 teaspoon ground cloves Kosher salt and freshly ground black pepper 2 cups whole pecan halves (8 ounces) 1⁄2 teaspoon fleur de sel* (*this is optional because who has this on hand??)

RECIPE PROVIDED BY JEFF GROVES

The Directions 1. Preheat the oven to 300 degrees. Spray a sheet pan with the cooking spray or brush it lightly with oil.

2. Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy.

3. Whisk in all spices except fleur de sel.

4. Add the pecans and mix well, until thoroughly coated.

5. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer.

6. Bake for 30 minutes, tossing twice with a metal spatula.

Each time you toss the pecans, spread them out again in one layer.

7. When they are done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool.

8. Serve warm or at room temperature!

Lasts a few days (if not gobbled immediately đ&#x;˜Š)

Guyanese Pine Tart The Ingredients Pineapple Filling: 1 20 oz can Pineapple chunks or crushed pineapple 3/4 cup granulated Sugar 1 tbsp lemon juice Pinch salt Egg Wash: 1 egg yolk 1 tbsp water Pastry: 4 cups flour 1 cup shortening + 1/3 cup butter 1 cup ice cold water Makes 12 pine tarts

RECIPE PROVIDED BY LYNETTE BAIJNATH

The Directions 1. To make pastry, mix butter and shortening into flour using either a spoon or fork until well combined.

2. Add ice cold water and combine until the flour forms a dough.

3. Chill for at least half an hour.

4. Blend Pineapple chunks in blender with 1/2 of juice from can. If you’re using crushed pineapple, then there’s no need to blend it 5. Mix blended pineapple, sugar, lemon juice and salt.

6. On a medium fire, cook pineapple for 25 minutes until it has thickened. Do not overcook!! Remove from heat and cool completely before using.

7. Beat one egg yolk with 1 tbsp of water and set aside.

8. Preheat oven to 375 degrees

Our Family Story When I think of pastries, I usually think of this trio: Cheese roll, Beef Patty and Pine Tarts. These were the pastries I was familiar with as a child, now I have to include puff pastry, choux pastry and the myriad of pastries. But these three are very dear to me and will always be my favorites. In the Culinary world pastry is a dough that is filled, stuffed, or topped with other ingredients. In Guyana our pastry is not the dough itself, but the dish that’s made of pastry (if that makes any sense at all). Pine Tarts are a perfectly balanced sweet pineapple filling that’s tucked away in flaky short crust pastry (this is not the Asian cookies pineapple tarts, just to clear up any confusion you might be having at this very moment). I’ve always loved these but was never satisfied with the store-bought ones, so I decided to venture out and make my own. It’s beyond comparison… freshly baked homemade Pine Tarts are worth going the extra mile!

Covid-19 Holiday Party 2020 A PALM HEALTH & BEWELLPBC RECIPE BOOK