We’re delighted to share with you this collection of favourite recipes from Elektra singers, staff, board members, and former singers! Formatted into a standard 8.5” x 11”, this booklet should be easy to download and print off on your home printer—print the whole book, or just the pages you need. We hope you enjoy it, and wish all of you the best holiday season it can be for you and your family!
November 2020
Page On Christmas Day in the Morning! Pumphkin Mumfkins................................................................................................................ 1 Make Morning Merry with Christmas Morning Spouse Saver.................................................. 1 Let’s Get Started... Cheesy Olives........................................................................................................................ 2 Cold Beet Soup....................................................................................................................... 3 I Saw Three Chips Sweet Potato Casserole......................................................................................................... 4 Make-Ahead Potato Casserole............................................................................................... 5 Cheesy Potatoes..................................................................................................................... 5 Romanian Dumplings.............................................................................................................. 6 Green Grow the Veggies, Oh! Honey Glazed Carrots............................................................................................................ 7 Grandma’s Baked Corn.......................................................................................................... 7 Cheesy Brussels Sprouts....................................................................................................... 8 Brussels Sprouts with Garlic and Parmesan Cheese............................................................ 9 Cranberry Maple Relish......................................................................................................... 9 Green Cottage Cheese Salad............................................................................................... 10 Spinach Salad with Curry Chutney Dressing......................................................................... 11 Turkey and Some Mistletoe Turkey, Stuffing, and Gravy.................................................................................................... 12 Stuffing for Turkey or Salmon................................................................................................ 15 Traditional Stuffing................................................................................................................. 16 The Best-Not-Fancy Stuffing.................................................................................................. 17 Miso Gravy............................................................................................................................. 18 Roast Chicken........................................................................................................................ 19 Salmon Roll............................................................................................................................ 20 Sweet Was the Song Elektra’s Gingerbread............................................................................................................. 21 Pumpkin Chiffon Pie............................................................................................................... 21 Mincemeat Bundt Cake.......................................................................................................... 22 Lemon Curd Tarts................................................................................................................... 23 Shortbread.............................................................................................................................. 23 Snowball Cookies................................................................................................................... 24 Jolly Gingerbread Men........................................................................................................... 24 Sweet Potato Pie.................................................................................................................... 25 Pappanate Cookies................................................................................................................ 27 Traditional Northumbrian White Fruit Cake............................................................................ 28 Light Fruit Cake...................................................................................................................... 29 Spiced Bourban Pecan Tarts.................................................................................................. 29 Here We Come A-Wassailing! Jingle Juice............................................................................................................................ 30 Wassail Bowl.......................................................................................................................... 31 Wassail................................................................................................................................... 31 Classic Champagne Cocktail................................................................................................. 32 Cranberry Lime Champagne Cocktail.................................................................................... 32
PUMPHKIN MUMFKINS (Pumpkin Raisin Muffins) Contributed by Stephen Smith “Moist, spicy, and sweet!” Beat together 2 eggs, 1 c. sugar, 3/4 c. oil, 7/8 c. pumpkin purée. In separate bowl, sift or stir together: 1 1/2 c. flour 1/2 tsp. ginger 1/2 tsp. allspice 1/4 tsp. cloves
1/4 tsp. nutmeg 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt
Fold dry ingredients into wet, then fold in 1 c. sultanas. Spoon batter into greased muffin tins, top each with a spoonful of brown sugar, bake for fifteen to twenty minutes at 375º F.
MAKE MORNING MERRY WITH CHRISTMAS MORNING SPOUSE SAVER Contributed by Bernice Slemko
Prepare this recipe the night before. 16 slices white bread, crusts removed
1/4 c. minced onion 16 slices thinly sliced ham 1/4 c. finely chopped green pepper 16 slices sharp cheddar cheese 1-2 tsp. Worcestershire sauce 6 eggs 3 c. milk 1/2 tsp. pepper Dash Tabasco 1/2–1 tsp. dry mustard 1/2 c. butter Special K or crushed Corn Flakes Set eight pieces of bread into a 9”x13” buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and thenn cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk, and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In the morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake uncovered for 1 hour at 350º F, Let sit ten minutes before serving.
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CHEESY OLIVES Contributed by Heather Wood
“A recipe handed over to me by my Canadian mother-in-law. A family favourite! We typically serve it on Christmas Eve.” 1 c. shredded sharp cheddar cheese 2 tbsp. butter, softened 1/2 c. all-purpose flour 1/8 tsp. cayenne pepper 24 pimento-stuffed green olives Preheat oven to 400º F (200º C). In a small mixing bowl, combine cheese and butter. Stir flour and cayenne pepper into the cheese and butter mixture.Blend well with hands. Wrap a tablespoon of dough around each green olive already drained on paper towel. Arrange the wrapped olives on a cookie sheet. Bake for 15 minutes, or until golden brown. Serve at room temperature or slightly warm. Can be stored in freezer.
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COLD BEET SOUP
Contributed by Sharon Schermbrucker 1 lb. of red beets (peeled, cooked). Remove beets from liquid and save the liquid. Cool beets in the fridge for an hour. Strain the reserved cooking liquid. Set aside. 2 medium cucumbers (peeled, seeded) and cut into 1/2 inch pieces 2 hard-cooked eggs (peeled) 1/4 tsp. salt 2 green onions (trimmed and sliced) 1 c. of plain yogurt 4 c. buttermilk ** Salt and pepper to taste Garnish, fresh chopped dill While the beets are cooling, chop the onions, cucumbers and egg whites finely. In a small bowl, mash the egg yolks with salt, and combine with sliced green onions. Put aside. Grate the cooled beets coarsely. Add yogurt and buttermilk to the strained beet cooking liquid. Blend well. Mix in the grated beets, chopped cucumbers, chopped egg whites and mashed egg yolk/green onion mixture. Stir until well blended. Refrigerate until well chilled. Taste/adjust for seasonings. Serve in a chilled glass bowl and top with chopped dill. Put a dollop of sour cream in the individual bowls. Sprinkle on more dill. **Buttermilk substitute: 4 c. of milk with 4 tbsp.of vinegar. Stir and let set for 5 minutes. Page 3
SWEET POTATO CASSEROLE
Contributed by Maggie Van Seters Adapted from Cooking for the Seasons by Jean Paré Vegetarian, gluten free, and dairy free “A funny story: one year I made this for my husband’s family holiday dinner. While we were all praying, his grandma kept sticking her fingers into it and licking it off. After everyone opened their eyes, grandpa gave her a playful elbow and laughingly scolded her. She said, “But it’s just so good!” I think she had a hard time tasting things and the sweetness of this dish really made an impact on her tastebuds!” 3 lbs. (1.4 kg.) sweet potatoes, peeled and cubed 1/2 tsp. (2 ml.) salt 3 large eggs 1/4 c. (60 ml.) sugar 1 tsp. (5 ml.) vanilla 2 tbsp. (30 ml.) vegan butter (I use Earth Balance) 1/4 tsp. (1 ml.) salt 2 c. (500 ml.) miniature marshmallows Cook sweet potatoes in water and first amount of salt in large saucepan for about 5 minutes until tender. Drain and mash. Beat eggs, sugar, vanilla, vegan butter, and second amount of salt together in medium bowl. Add sweet potatoes. Stir well. Turn into greased 2 quart / 2 litre shallow casserole. Cover sweet potato mixture with marshmallows in rows (or whatever pattern depending on the shape of your dish). Bake uncovered in 325º F (160º C) oven for 30 minutes until golden. Serves 8.
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MAKE-AHEAD MASHED POTATO CASSEROLE (Canadian Living Magazine, October 2005) Contributed by Bernice Slemko 10 potatoes (about 3 1/2 lbs. or 1.75 kg.) 1/2 lb. cream cheese 1/4 c. butter 1 c. chopped green onion
1 c. sour cream 1/2 c. minced fresh parsley Pinch dried marjoram Pinch salt and pepper 1/2 c. coarse fresh bread crumbs In a large pot of boilling salted water, cover and cook potatoes until tender, about twenty minutes. Drain and return to pot. Add 2/3 c. (160 ml.) of the green onions, the milk, cream cheese, butter, eggs, salt and pepper. Mash together until smooth. Spoon into greased 8” (2 L.) square glass baking dish. Sprinkle with cheddar cheese and remaining green onions. Bake in 385º F (190º C) oven until browned and knife inserted in centre comes out hot, about forty minutes. (Make-ahead: let cool for thirty minutes, refrigerate until cool. Cover and refrigerate for up to twenty-four hours. Uncover. Increase baking time to fifty-five minutes.)
CHEESY POTATOES Contributed by Kirstin Hain
2 lbs. frozen hashbrowns 2 c. (500 ml.) sour cream 2 cans cream of celery soup 1/2 c. melted butter 2 c. grated cheddar cheese Parmesan cheese Chopped green onion Thaw hashbrowns slightly. Mix hashbrowns, sour cream, soup, butter, and cheese. Place in a greased 9”X13” baking dish. Garnish with Parmesan and green onion. Bake at 350º F for one and a half hours. Page 5
ROMANIAN DUMPLINGS
Contributed by Bonnie Arthur, recipe by Kaye Kachuk “My grandmother’s family emigrated from a small ethnically Romanian community in what is now Bukovina, Ukraine—we called our perogies “dumplings”, and our filling features dry curd cottage cheese, dill, and onion vs the potato filling more common elsewhere in Eastern Europe. Every holiday meant going to Grandma’s house and enjoying dumplings, cabbage rolls, turkey, and pie.” Dough 1 c. milk 1 3/4 c. hot water 1/3 c. oil (canola) 6 c. flour 1 tsp. salt 1 tsp. baking soda Filling 2x 600 g. tubs of dry curd cottage cheese (do not use normal cottage cheese—this will lead to a soupy mess!) 1 small or 1/2 large white onion, finely diced 1/3 c. finely minced fresh dill weed 1 egg Salt, pepper For the dough, combine and mix the milk, hot water, and oil. Separately, combine the flour, salt, and baking soda. Add the wet ingredients to the dry; barely mix until combined. Dough will feel warm and very soft. Cover and let dough stand for approximately two hours—the longer the dough stands, the softer and easier to roll it will be. When the dough is almost ready, begin the filling; combine the onion, dill, and egg, then pour over the dry curd cottage cheese; add salt and pepper then stir thoroughly. Measurements are approximate, feel free to modify to taste. Roll the dough out thin and cut into squares or circles (pro-tip, you can use a wide-mouth mason jar lid cookie-cutter style to cut the dough—it’s the perfect size!) Place a spoonful of filling on the dough, then pinch edges together tightly to seal. Use water along the edge to help seal if the dough is dry. If freezing, place dumplings in single file rows on a cookie sheet (no touching). Once frozen, dumplings can be sealed in a freezer bag and kept for up to three months. To cook, bring a large pot of salted water to boil. Gently place dumplings in the water; note that too rough a boil may break the seals. Boil for three to four minutes; dumplings are done when they float to the top. Gently move dumplings to a large bowl and lightly toss with butter to avoid sticking together. Alternatively, once boiled, dumplings can be lightly pan-fried in butter. Serve with sour cream. Optionally, top with fried onion and garlic sausage. Yields 80 dumplings. Page 6
HONEY GLAZED CARROTS Contributed by Danica Kell
1/4 c. butter 2 tbsp. honey 1/2 tsp. dried rosemary 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 15 carrots (2 lbs.) peeled and halved lengthwise Preheat oven to 400º F. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic powder and season with salt and pepper. Place carrots on a large baking sheet. Pour over glaze and toss until coated. Roast until caramelized and glazed, thirty-five to forty minutes.
GRANDMA’S BAKED CORN Contributed by Kate MacColl
2–14 oz. cans of cream corn 351 ml. (basically same size as the 14 oz. cream corn) can of evaporated milk 1 tube of salted soda crackers (crush them before you pour them out of the tube) Salt and pepper to taste Mix everything in a bowl. generously grease a baking dish with butter or margarine and add dollops of butter or margarine on top. Bake at 350 for about an hour; bake covered for the first forty minutes and take the cover off to brown the top the last twenty minutes. Page 7
CHEESY BRUSSELS SPROUTS
Contributed by Maureen Ciarniello, adapted from the Canadian Living Christmas Book 2 lbs. (1 kg.) Brussels sprouts 3 tbsp.(50 ml.) butter 3 tbsp. (50 ml.) all-purpose flour 2 c. (500 ml.) milk 1 tsp. (5 ml.) Dijon mustard 3/4 tsp. (4 ml.) salt 1/2 tsp. (2 ml.) pepper 1/4 tsp. (1 ml.) nutmeg 1 c. (250 ml.) shredded Cheddar cheese Cut X in base of each Brussels sprout and cook in large saucepan of boiling water for seven to nine minutes or until tender-crisp. Drain and refresh under cold water; press out excess water with towel. Let cool; halve and set aside. In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for one minute. Add milk and cook, stirring, for three to five minutes or until smooth and thickened. Stir in mustard, salt, pepper and nutmeg. Remove from heat and stir in half of the cheese until melted. Gently stir in Brussels sprouts. Spoon into greased 11x7” (2 L.) baking dish. (Brussels sprouts can be prepared to this point, covered and refrigerated for up to one day). Sprinkle with remaining cheese and bake in 375º F (190º C) oven for about thirty minutes or until bubbly. Brown under broiler for two minutes. Makes 8 servings.
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BRUSSELS SROUTS WITH GARLIC AND PARMESAN CHEESE Contributed by Sandra Phillips
3 lbs. small Brussels sprouts 4 tbsp. butter 4 tbsp. extra-virgin olive oil 12 large garlic cloves chopped fine (I use less) 2 c. chicken stock 1/2 tsp. pepper 3/4 c. freshly grated parmesan cheese Trim ends of brussels sprouts. Cut small X into each stem. If using nice small ones leave them whole otherwise cut larger sprouts in half. Blanch in boiling water for five minutes. In frying pan heat butter and oil. Add garlic and sautĂŠ for two minutes. Add stock and sprouts. Bring stock to a boil and reduce heat. Cover and simmer five to eight minutes or until sprouts are tender but still a lovely bright green. Do not overcook. Remove sprouts and stir in 1/2 of the parmesan cheese. Add pepper, and place mixture in a serving dish. Before serving sprinkle the remainder of the parmesan cheese on top of the serving dish. Serve immediately.
CRANBERRY MAPLE RELISH Contributed by Susan Edwards 1 c. raw cranberries 2 c. diced apple 1/2 c. fresh orange sections 1/4 tsp. orange zest 4 tbsp. maple syrup 1/4 c. walnuts 3 mint leaves Pulse/blend the ingredients in a food processor until roughly chopped and combined. Store in the refrigerator for a least 30 minutes before serving. Garnish with a few additional whole cranberries and chopped mint leaves. Page 9
GREEN COTTAGE CHEESE SALAD Contributed by Maureen Ciarnello
“My family has been making these recipe since the 1960s and multiple varieties are found all over the internet. Although the other varieties contain ingredients my family would consider weird... like nuts, or horseradish. It’s a recipe we call the ‘green salad’ and it contains nothing resembling a vegetable.” 1 pkg. lime jello 1 c. hot water 1/4 c. sugar 1 c. whipping cream 1 c. cottage cheese 1 can crushed pineapple, well drained (retain 6-8 chunks) Maraschino cherries (optional for decoration) Boil 1 c. water, and mix with 1/4 c. sugar and jello crystals. Allow to stand until almost set. Using handmixer, beat until fluffy. Whip 1 c. cream and fold into jello. Fold in cottage cheese and crushed pineapple. Spoon mixture into jello mold or individual serving dishes. Refrigerator until set. May be made a day ahead. If using a mold, turn out onto serving plate. Decorate top with pineapple and maraschino cherries.
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SPINACH SALAD WITH CURRY CHUTNEY DRESSING Contributed by Shannon Lythgoe
“This salad of my Mom’s is the only one I can never pass up for seconds. I prefer the tanginess of the mandarin orange segments which offsets the curry dressing beautifully, but I sometimes make it with half oranges and half apples, which works just as well.” Salad 8 c. spinach 1 1/2 c. chopped unpeeled apples or mandarin orange segments 1/2 c. light raisins 1/2 c. peanuts 2 tbsp. sliced green onion Dressing 1/4 c. white wine vinegar 1/4 c. light oil 2 tbsp. chutney
2 tsp. sugar 1/2 tsp. salt 1 1/2 tsp. curry powder 1 tsp. dry mustard powder Combine dressing ingredients in jar and shake well. Dress salad and serve immediately. Page 11
TURKEY, STUFFING, AND GRAVY Contributed by Paul Knickerbocker and Sharon Hayles Paul 1) Two Days Prior—prepare Brine I use an old plastic Paint Container that is HUGE—see picture. This vessel easily holds 2 large turkeys and the brine. Whatever container you have that will hold the bird plus all the brine is totally fine. Depending upon the weather I put this container on my back porch when brining as clearly it won’t fit into my fridge! Fill your largest stock pot with water and put on stove at med high heat. Mix into the water once it has warmed up a bit in order to dissolve. 2 c. kosher salt (or any high-quality salt) 1 c. brown sugar 2–3 bay leaves (and any other herbs you have around— parsley stalks, celery leaves etc) 8–10 black peppercorns Plus any other spice that suits your fancy. I have tried 2–3 star anise, Chinese peppercorns—all are good—but the above is my “go-to” as I want the turkey to be the star! Stir all ingredients into the water until it becomes clear and dissolved. Secure the lid and put it on a back porch or other cold storage overnight to get as cold as possible. Put on platter in fridge until ready to cook. 2) Brine Turkey Remove any turkey neck/gizzards from cavity. Submerge turkey(s) into cooled brine into container. Top up the container with cold tap water to ensure the turkey is fully submerged. I normally leave the turkey in the brine for eight to ten hours or sometimes longer, depending upon their size. But don’t brine for less than eight hours or more than eleven to twelve hours it may get too seasoned. I normally have 15–16 pound birds and ten hours is about perfect. Remove turkey from brine and pat dry with plenty of paper towels.
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Sharon 3) Turkey Stuffing 1 package “Butterball” stuffing mix (always in freezer section of most major grocery stores) 2–3 celery stalks chopped Diced onion (usually about 1/2 of one large onion)—to your personal taste. Sliced fresh mushrooms—about 1 1/2–2 cups sliced (again to your taste). Chopped fresh sage (about 1–2 tablespoons chopped. Don’t overdo the sage—it’s a strong herb). Sliced Almonds—toasted in a dry pan until golden brown—about 1 cup or more to taste. Kosher salt and fresh ground pepper to taste. But don’t be shy with the salt. A couple of tablespoons of your day-to-day white wine. Thaw the stuffing mix and allow to come to room temp in a large mixing bowl. Sauté the celery, onion, and mushrooms on medium to medium-high heat individually until tender and cooked. Some colour on the veggies is good. Allow to cool. Mix in all the veggies, chopped sage, salt and pepper and white wine into the stuffing mix well. Add almonds last. Taste for any required seasoning, or more sage. Remember you can always add more seasoning or sage—don’t do too much. 4) Turkey Roasting Remove Turkey from fridge at least 2 hours prior to when you want to cook. This is a key step, and do not worry about food safety. You want to bring the bird up to close to room temp. Preheat oven to 425º F!! Page 13
Grease the bottom and sides of your roasting pan with good olive oil (extra virgin preferred). Place the bird into roasting pan and stuff the rear end of the bird with as much stuffing as possible —the flap of skin will cover this entirely. Stuff the cavity of the bird but only half way up—you want the hot air of the oven to circulate within the cavity for more even cooking. If you have any stuffing leftover try to get more into the rear end or butter a pan and bake it until golden brown (but I normally am able to get all the stuffing in). Put the stuffed bird in the oven at 425º F for thirty minutes. Remove bird and baste. Turn oven temp down to 350º F and continue to fully baste the bird every thirty minutes. Remember to remove the roasting pan and place on the top of stove when basting and shut the oven door as soon as possible. You want to maintain the heat inside the oven. I normally cook a 16–18 pound bird, and using this process of room temp bird and not stuffing the cavity full of stuffing really speeds up the cooking time—normally only two to two and a half hours— but roast for however long in your oven until the internal temperature of the meat thermometer inserted into the thigh reaches 170–175 degrees. Once the bird reaches 170–175º F internal temp, remove from oven and allow to rest for a minimum of sixty minutes, preferably two hours. It will be worth it and still plenty hot. If you want to make gravy, remove the bird and place on cutting board to continue resting. Once turkey is fully rested, carve as you normally would, serve on your most beautiful platter and enjoy the best turkey you will ever have!! Sharon 5) Sharon’s “world-famous” turkey gravy Bisto chicken turkey gravy mix, available in most major grocery stores—see picture Butter Water that was used for cooking potatoes, this is the best but could use warm water. While turkey is resting, remove the majority of the turkey fat. But you want to leave all the sticky brown bits that should have developed in the bottom of the pan. Put roasting pan on stove top on medium heat. Mix up the Bisto according to the package with the water together to make a “slurry”. This works better than putting the mix into the pan with the water. Add the Bisto water mixture to the pan (we like tons of gravy for leftovers so Sharon probably uses 4–6 cups of water and a fair bit of Bisto—approximately two heaping tablespoons of Bisto per cup). Once the gravy is to the desired thickness / consistency, mix in a couple tablespoons of organic butter—add salt and pepper to taste. ENJOY—MERRY CHRISTMAS TO ALL!! Page 14
STUFFING FOR TURKEY OR SALMON
Contributed by Anne Graves
“For turkey, I make this and cook it outside the bird. Salmon cooks at higher heat so I stuff the fish to cook.” 1 large onion diced 4 stalks celery, chopped 1/2 green pepper, chopped 1/2 pound of mushrooms, sliced 3 tbsp. butter 1–3 cloves garlic 1 tbsp. grated ginger 5–6 slices stale bread in pieces 1/4 to 1/2 c. soy sauce 3 tbsp. sherry 2 c. cooked rice (I use a mix of wild rice) 1 c. water chestnuts, chopped (I use canned, and drain them first) 1 c. raisins, chopped 1 tbsp. rosemary 1 tsp. thyme 1 tsp. basil Dash paprika Salt and Pepper (these measures are for dried herbs not fresh) Sauté first 7 ingredients together until soft. Add bread and sauté until bread has soaked up butter Mix remaining ingredients together and add to bread mixture. For TURKEY: Pour ingredients into an oven proof dish. Cover, and bake 350º F until heated through. Can be made ahead of time and reheated in oven or microwave. For SALMON: Fill cavity of a whole salmon with stuffing. Wrap in heavy foil. Bake at 450º F for every 1” stuffed thickness of fish.
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TRADITIONAL STUFFING
Contributed by Laura Jeanne Wirtz and Karen Ann Blom “Here is a recipe passed down to us from our Mom’s mom, Evelyn Martin. We love this stuffing recipe and none other is ever as tasty as our Mom’s..” 1/3 c. butter Drippings from 6 bacon slices, chopped and fried 1 onion, chopped 4 c. diced celery 16 c. bread cubes (at least 2 to 4 days old) 1 tsp. salt 1/2 c. cup fresh parsley, chopped 1/2 tsp. pepper 2 tsp. poultry seasoning Chopped giblets (whatever came with your turkey) 1 1/2 c. stock (made with chopped giblets) For stock, boil chopped giblets in 2 c. of water and cook till slightly reduced. Melt butter in a large frying pan and add chopped bacon. Fry the bacon till softened and fat has melted. Add onion and cook over low heat, stirring occasionally till onion is soft but not brown. Blend poultry seasoning with bread cubes in a large bowl. Add onion mixture to bread and stir. Pour stock gradually over mixture, stirring lightly. You can use this as a stuffing for a turkey, or it can be baked in a greased covered casserole with 1/2 c. extra water and approximately 1/4 c. of butter dollopped on top at 325º F for one hour. We prefer the casserole dish version as it gets nice and crispy on the edges. Yum! Merry Christmas and enjoy!! Page 16
THE BEST “NOT-FANCY-BUT-JUST-WHAT-YOU-WANTWITH-YOUR-HOLIDAY-DINNER” BREAD STUFFING Contributed by Allison Girvan
3/4 c. (1 1/2 sticks) unsalted butter plus more for baking dish 1 lb. good-quality day-old white bread, torn into 1” pieces (about 10 cups) 2 1/2 c. chopped yellow onions 1 1/2 c. 1/4” slices celery 1/2 c. chopped flat-leaf parsley 2 tbsp. chopped fresh sage 1 tbsp. chopped fresh rosemary 1 tbsp. chopped fresh thyme 2 tsp. kosher salt 1 tsp. freshly ground black pepper 2 1/2 c. low-sodium chicken broth, divided (or veg. broth if you want it vegetarian) 2 large eggs Preheat oven to 250°F. Butter a 13x9x2” baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about one hour. Let cool; transfer to a very large bowl. Meanwhile, melt 3/4 c. butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about ten minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 c. broth and toss gently. Let cool. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about forty minutes. DO AHEAD: Dressing can be made one day ahead. Bake for forty minutes covered, refrigerate it overnight, then cook it the remaining fifty-five to sixty minutes until crisp on the top. Page 17
MISO GRAVY
Contributed by Allison Girvan “So good you will want it on everything. Seriously. EVERYTHING. To give credit where ‘tis due, this is the Whitewater Cookbook recipe with a few adaptations that I think puts it over the top! This can be vegan (or not) or gluten free depending on who you are or who you are feeding.” 2 tbsp. olive oil 1/2 onion, finely diced 1 tsp. dried or fresh sage, finely chopped 1 tsp. dried or fresh thyme, finely chopped 1/2 tsp. sea salt 1 tsp. pepper 4 c. vegetable stock or chicken stock 2 tbsp. tamari 2 tbsp. balsamic vinegar 1 tsp. lemon juice 1/2 tsp. honey 1/2 c. nutritional yeast flakes 1/2 c. flour (gluten free flour is also great or you could use arrowroot or potato starch mixed with a couple tbsps. of water instead) 2 tbsp. miso paste 1/2 c. (or more) dry white wine Pan drippings from a roasted turkey or chicken (optional but highly recommended if you are into that kinda thing) 1/2 c. parsley, finely chopped Heat oil in a large, heavy bottomed pot over medium heat. Add onion and sauté until translucent. Add sage, thyme, salt and pepper, and sauté another two minutes. Add 3 1/2 c. stock, tamari, balsamic vinegar, lemon juice and honey. Stir well and then gradually add nutritional yeast, whisking constantly. In a small bowl, combine flour and miso paste with the remaining 1/2 c. of stock, and blend well until smooth. Add this mixture to the gravy, whisking well to avoid lumps. Simmer until gravy thickens, about fifteen minutes. Thin to desired consistency with white wine and some of the pan drippings of whatever bird you may be roasting (the tasty carmelized bits—not so much the fat) unless you are vegetarian or vegan in which case just put in more wine or water to achieve your ideal consistency. I like to use the ‘ol immersion blender and get this to a velvety smooth consistency but this is not necessary if you like to have some texture in your gravy. Adjust for seasoning. Add chopped parsley just before serving.
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ROAST CHICKEN
Contributed by Lorraine Reinhardt A small roasting chicken or a large fryer work equally well for this recipe. Preheat the oven to 425º F. Cut up chunks of onion, smash a few garlic cloves and cut two lemons into quarters or sixths. Sprinkle the cavity of the chicken with salt, pepper, dried basil, and marjoram. Be generous! Stuff the cavity with the cut pieces of onion, garlic and lemon. Place the chicken into a roasting pan or large pot. It should have some space around it and not be crowded by the pan. Sprinkle the outside of the chicken, all around, with more salt, pepper, dried basil and marjoram, powdered onion and garlic. Again, be generous. Roast chicken breast side down, uncovered, in preheated oven for one hour. If it is a larger bird, you may want to roast for one hour and fifteen minutes. You may choose to baste the chicken every twenty minutes. Remove from the oven and cover the chicken with the pot lid or tent it with aluminum foil. Let the chicken rest for fifteen to thirty minutes. Carve the chicken, being sure to sample it as you go. Serve with roasted potatoes or yams, and other roasted vegetables. Delicious! And don’t forget the soup! Once you have eaten this meal, take all the bones and any left over skin and put them into the pot where the chicken was cooked. Add water to cover the bones. Add two stalks of celery, two carrots, two or three cloves of garlic, and half an onion, cut into pieces. Add several peppercorns, a tsp. of salt and any other spices that appeal to you. Bring to a boil and simmer for six to eight hours. Let the broth cool and strain it. Compost the bones and other bits. Put the broth into quart sealers. It can be frozen for future use or placed in the fridge for current use. It works well to replace water for cooking rice. It makes a wonderful base for chicken soup. Or you may like to have a cup of broth to warm your day! Page 19
SMOKED SALMON ROLL Contributed by Bernice and Kathryn Slemko 8 oz. smoked salmon 1/4 c. diced onion 1 tbsp. butter 1 c. white wine 1 green onion 8 oz. regular cream cheese 2 tbsp. fresh dill, chopped 1/2 tsp. each of salt and white pepper 1 tsp. grated lemon rind Sauté onion in butter, add white wine and cook till gone and remove from heat. Thinly slice green onion and mix with sautéed onion, dill, salt, pepper, with cream cheese. Place saran wrap on counter and place a thin layer of smoked salmon on it. Sprinkle with lemon rind and spread cream cheese mixture down the centre. Roll onto a log using the saran wrap to help. Chill four hours or overnight (keeps two days). To serve, cut into 1/2” rounds and sprinkle with fresh dill.
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ELEKTRA GINGERBREAD Contribued by Corinne Norbraten 1 c. butter 1 c. sugar 1 egg 1 c. molasses 2 tbsp. white vinegar
5 c. flour 1 1/2 tsp. baking soda 1/2 tsp. salt 3 tsp. ground ginger 1 tsp. cinnamon 1 tsp. ground cloves
Cream butter and sugar. Add egg, molasses and vinegar to butter mixture. Beat well. Sift dry ingredients. Gradually add to molasses mixture. Chill finished dough for three hours. Roll dough to 1/8” thickness, and cut with cookie cutters. Place 1” apart on greased cookie sheet. Bake five to six minutes, at 375º F.
PUMPKIN CHIFFON PIE Contributed by Shannon Lythgoe
“This pie recipe works for both Thanksgiving and Christmas, and has a lovely mousse-like texture, unlike traditional, heavy pumpkin pie recipes.” 3 beaten egg yolks 3/4 c. brown sugar 1 1/2 c. cooked pumpkin pureé 1/2 c. milk 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger
1/2 tsp. nutmeg 1 env. unflavoured gelatin 1/4 c. orange juice 3 stiffly beaten egg whites 1/4 c. sugar 1/2 c. carmelized pecans 1 pkg. Honey Maid Graham Cracker crust
Combine yolks, brown sugar, pumpkin, milk, salt and spices and cook in double boiler until thick, stirring constantly. Patience is required! Soften gelatin in orange juice and stir into the hot mixture. Chill until partially set. Beat egg whites until stiff, gradually adding sugar. Fold into chilled pumpkin mixture. Pour into a Graham Cracker crust (follow instructions on package—or make your own!) and chill. Before serving, decorate with carmelized pecans. Page 21
MINCEMEAT BUNDT CAKE Contributed by Morna Edmundson
“Thanks to my sister Jo for this delicious, moist, and simple cake!” Cake 1 c. canola oil 2 c. white sugar 3 eggs 1/4 c. water 2 tsp. vanilla extract
3 c. flour 1 tsp. salt 1 tsp. baking soda 2 c. mincemeat 1 c. nuts (optional)
Drizzle topping 3/4 c. white sugar 3 tbsp. lemon juice 3 tbsp. melted butter Preheat the oven to 350º F. Grease and flour a bundt pan. In a large mixing bowl, mix together the oil, sugar, eggs, water, and vanilla. Combine and then add the flour, salt, and soda. Stir in the mincemeat and (optionally) nuts. Bake for sixty-five to seventy minutes or until done. While the cake is baking, mix together the sugar, lemon juice, and melted butter for the drizzle topping. Let the cake cool five minutes in the pan, then turn out onto a cooling rack. Pour the drizzle topping over the warm cake. Enjoy!
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LEMON CURD TARTS Contributed by Holly Kennedy Shortbread Shells 1/2 c. brown sugar 1 c. butter 2 c. flour (sifted) Bake into tart forms at 325º–350º F. May be made in large quantities and frozen. Lemon Cheese Filling 2 eggs 2 tbsp. butter 1 c. sugar Juice of 2 lemons and a bit of peel Combine all ingredients in pan and bring to boil. Reduce heat and cook, stirring constantly for fifteen minutes. Cover and cool in refrigerator. Filling will keep well in refrigerator for a long time. Only fill the shells as they are required.
SHORTBREAD Contributed by Ali Stillwell
“There is always a tin of shortbread at Christmas in our family. This recipe is from my Scottish grandmother, and has been passed through the generations.” 1 c. (8 oz.) plain flour 1 c. (8 oz.)8 oz. butter 1/2 c. (4 oz.) castor sugar 1/2 c. (4 oz.) rice flour 2 tbsp. cornflour Sift dry ingredients over softened butter. Mix in mixer or with hands until smooth. Press into shortbread mold and bake at 275º F for fifty minutes. If you don’t have a shortbread mold or prefer to make shaped cookies, roll to desired thickness, prick surface with a fork, then cut into shapes. Bake at 320º F until the bottoms are just browned. Page 23
SNOWBALL COOKIES Contributed by Danica Kell 1 c. butter 5 tbsp. icing sugar 2 c. sifted flour 1 tsp. vanilla 2 c. ground almonds Cream butter until soft. Add icing sugar, flour, vanilla, and almonds. Roll into small balls. Bake on greased cookie sheet in 325º F oven for twenty minutes. Carefully roll in icing sugar while still warm.
JOLLY GINGERBREAD MEN Contributed by Bernice Slemko 1/2 c. butter or margarine 1/2 c. shortening 1 c. sugar 1 egg 1/4 c. light molasses
3 1/2 c. sifted flour 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves
Thoroughly cream in first six ingredients. Sift together flour, baking soda and spices. Stir well into creamed mixture. Chill well. On lightly floured surface roll dough to 1/4” thickness. Cut with cookie cutters and place 1” apart on cookie sheet. Sprinkle lightly with sugar for sparkle. Trim with red cinnamon candies or raisins. Bake at 375º F for seven to eight minutes. Makes about 6 dozen cookies.
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SWEET POTATO PIE Contributed by Allison Girvan
3 medium sweet potatoes, peeled (about 1 3/4 lbs.) 5 tbsp. butter, at room temperature 3/4 c. brown sugar 3/4 tsp. freshly ground nutmeg 3/4 tsp. ground cinnamon 2 large eggs
1/2 tsp. vanilla 2 1/4 tps. baking powder 3 tbsp. evaporated milk or heavy cream 1 c. pecan pieces (optional) 1 tbsp. maple syrup (optional) Unbaked pie shell, 9 inches
Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, Drain very well. Mash the potatoes in a bowl. The potatoes should yield about 2 3/4 c. mashed potatoes. Preheat oven to 350º F. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, cinnamon, egg and vanilla, mixing well. Combine baking powder with heavy cream (or evaporated milk), and stir to blend. Add to mashed potatoes. Whisk mixture until velvety (use a hand blender or stand mixer). Mound into pie shell, then spread evenly to edges. If you are a fan of nuts, sprinkle the pecans evenly overtop and drizzle it all with the maple syrup! Bake until pie has set and is lightly browned on edges, about fifty-five minutes. Cool to room temperature before serving. Pie Shell Ingredients 2 1/2 c. (315 g.) all-purpose flour, plus more as needed 2 tsp. granulated sugar 1 tsp. salt 1 c. (230 g. / 16 tbsp.) unsalted butter, chilled and cubed 1/2 c. (120 ml.) ice water, plus more as needed Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. Look for pea-sized bits of flour coated butter. A few larger bits of butter is okay. Measure 1/2 c. (120 ml.) of water in a cup. Add ice and stir. From that, measure 1/2 c. (120 ml.) of water since the ice has melted a bit. Drizzle the cold water in, 2 tbsp.(30 ml.) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1� thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least two hours and up to five days before using in a pie recipe. When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands Page 25
between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
“Sweet Potato Pie! Sweet Potato Pie! If I don’t get some, I think I’m gonna die! Take away the holly, take away the sky, But don’t you take away my Sweet Potato Pie!”
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PAPPANATE (PFEFFERNUSSE) COOKIES Contributed by Shannon Lythgoe
“Pappanate is the Plautdietsch (Mennonite Low German) version of the traditional Pfeffernusse cookie. Each Christmas my grandmother would spend days baking this anise flavoured hard cookie, filling ice cream buckets for consumption at holiday family dinners. They‘re worse than pretzels—once you start you just can’t stop. And with only a touch of sweetness, they make a pleasant counterpoint to all the sugar-laden treats generally consumed at this time of year!” Boil 4 c. brown sugar with 2 c. water for ten minutes, stirring constantly. Allow to cool. Once cooled, add 1 c. melted margarine and 2 eggs to the brown sugar water and mix well with whisk. Mix together: 3 c. flour 2 tsp. star anise powder 1 tsp vanilla 2 tsp. baking soda Add the flour mixture to the wet ingredients, and keep adding flour until the dough is stiff enough to roll out into finger thick rolls. Make sure you don’t add too much flour so that the dough falls apart! Chill the rolls in the fridge. Cut into 1/4” slices and place small disks on parchment paper-lined baking sheets. Bake at 325º–350º F for ten to twelve minutes.
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TRADITIONAL NORTHUMBRIAN WHITE FRUIT CAKE Contributed by Heather Wood
“This recipe was passed on to me from my relatives in Northumberland UK. I often serve this cake in January and through the winter months.” 1 3/4 c. (14 oz.) glace cherries 1 3/4 c. (14 oz.) glace pineapple 1 3/4 c. (14 oz.)glace crystallised ginger 1 3/4 c. (14 oz.) sultanas 1 3/4 c. (14 oz.) raisins or chopped peel 1 3/4 c. (14 oz.) chopped walnuts
3 tbsp. brandy 1 1/8 c. (9 oz.) butter 1 1/8 c.(9 oz.) caster sugar 4 large eggs 1 1/2 c (12 oz.) plain flour (or all purpose) 1 3/4 c. (14 oz.) chopped walnuts (I leave these out if serving to guests with nut allergies.) Wash the syrupy coating from the cherries, pineapple and ginger in warm water and pat dry. Cut cherries in half and coarsely chop pineapple and ginger. Soak with the sultanas, raisins or chopped peel in brandy. Cream the butter and sugar until light. Beat in the eggs. Fold in half the flour, soaked fruits and any liquid with the walnuts. Fold in the remaining flour. Spoon into a greased and lined 18 cm. round deep tin. Slightly hollow out the centre. Bake at 150º C, gas mark 1 for two and three-quarter hours. It is ready when a skewer comes out clean. Allow cooling then carefully turn out of the tin. No icing required as it is delicious left unadorned! Page 28
LIGHT FRUIT CAKE Contributed by Laura Jeanne Wirtz
“This is one of my husband’s favourite recipes, handed down from his mom, Ann Wirtz, and enjoyed every Christmas (and sometimes all year round). I hope you’ll enjoy it too!” 1 1/2 c. sugar 8 oz. margarine or butter 3 eggs 1 tsp. vanilla
1 1/2 c. fruit and cherries 3 c. flour 2 tsp. baking powder Pinch of salt 1 c. milk
Beat margarine (or butter) and sugar well. Add eggs one at a time, then vanilla. Add dry ingredients alternately with milk. Lastly, add fruit and cherries. Bake in two 8” round pans at 350º F for forty-five minutes to one hour.
SPICED PECAN BOURBON TARTS Contributed by Laura Jeanne Wirtz Pat-In Pastry 1 1/4 c.flour 1 tbsp. sugar 1/4 tsp. salt
1/3 c. cold butter 2 tbsp. cold water 1 tsp. white vinegar
In food processor, mix flour, sugar, salt. Add butter and pulse to fine crumbs. Add water and vinegar; pulse two to three times until blended but still crumbly. Squeeze together in small handfuls and pat evenly over bottom and up side of 9” tart pan with removable bottom. Press firmly. Refrigerate for fifteen minutes (to make ahead: cover and leave in fridge for up to twenty-four hours). Filling 3 eggs 1 c. corn syrup 1/4 c. bourbon or rye whisky 2 tbsp. butter, melted 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1 1/2 c. pecan halves 2 tbsp. corn syrup (warmed)
Preheat oven to 375º F. In medium bowl, whisk together eggs, brown sugar, 1 c. corn syrup, bourbon, butter, cinnamon, nutmeg, cloves and allspice; stir in pecans. Scrape filling into prepared tart shell. Bake in bottom third of 375º F oven, shielding edge with foil if browning too much, until pastry is golden and filling is just firm to the touch, about forty-five minutes. Brush filling with warmed corn syrup; let cool. To make ahead: cover with foil and let stand at room temperature for up to one day. Variation: Spiced Pecan Tart: Omit bourbon/rye whisky. Decrease brown sugar to 3/4 c. and increase corn syrup to 3/4 c. Cut with serrated knife. ENJOY! Page 29
JINGLE JUICE
Contributed by Danica Kell Citrus Sugar 1 1/2 c. sugar 1 tsp. lemon zest 1 tsp. lime zest
1 tsp. grapefruit zest 1 tsp. orange zest 1/2 tsp. cinnamon
Punch 3/4 c. citrus sugar 1 c. lime juice 1 c. lemon juice 2 c. orange juice 1 c. grapefruit juice
1 c. pineapple juice 3 3/4 c. Captain Morgan Spiced Rum 2 1/4 c. Grand Marnier 1 1/2 c. Amaretto 3 c. sparkling water
Orange, lemon, lime and grapefruit slices and cranberries, for garnish Make the citrus sugar by combining the sugar, zests, and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for four hours, or up to a few days in an airtight container. For the punch, I buy juice in tetra packs from the store, but if you’re fancy, you can buy the real fruits, peel and juice. Make the punch by adding the sugar to the bottom of the punch bowl. Pour in the juice and stir to start to dissolve the sugar. Pour in the alcohol. Add the sparkling water. Load up your punch bowl with cranberries and fruit slices. I like to make ice cubes with a few cranberries dropped in them. Cute! Use the additional citrus sugar to rim your glasses. Moisten rim of glasses with a lemon or lime slice, then dip upside down on a small plate covered with the citrus sugar. Cheers! Page 30
WASSAIL BOWL
Contributed by Sandra Phillips 1 c. water 2 bottles dry sherry (or red wine) 2 c. sugar 1 tsp. ground ginger
1/2 tsp. ground nutmeg 4 cinnamon sticks 1 tsp. whole cloves 1/2 tsp. whole allspice 1 c. cognac or brandy
Combine water, sherry, sugar, ginger, and nutmeg in a large saucepan. Tie cinnamon, cloves, allspice in a small cheesecloth and add the bag to the saucepan. Bring to boil, stirring occasionally. Remove from heat, remove cheesecloth bag. Stir in cognac or brandy. Pour into warm punch bowl. Float apples in the wassail bowl.
WASSAIL
Contributed by Patty Wagner Warm 2 pints of ale or best bitter and dissolve in it 1 lb. of sugar. Grate a nutmeg in it and add a good pinch of ginger. Add 4 glasses sweet sherry, half a lemon (sliced) and 4 pints beer. Serve very hot. Serves 10–12.
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CLASSIC CHAMPAGNE COCKTAIL Contributed by Heather Wood
“This was served to us some years ago at a Christmas dinner party by some theatre friends in Toronto. We usually serve this as guests arrive, or as a pre-dinner drink.� 1 white sugar cube 2 dashes bitters 20 ml. cognac Enough champagne to fill the glass Place the sugar cube onto a spoon and add the bitters. Drop the soaked sugar cube into a champagne flute and add the cognac. Top up the glass with champagne and serve.
CRANBERRY LIME CHAMPAGNE COCKTAIL Contributed by Heather Wood
1/2 c. cranberry juice (the sweetened kind) 2 tbsp. freshly squeezed lime juice 2 c. champagne or sparkling wine Frozen cranberries and thin slices of lime for garnish Divide cranberry juice and lime juice between champagne flutes. Fill with champagne (about 1/2 c. each). Float the cranberries and a thin lime slice on top. Serve. Page 32
Ali Stillwell, Singer–Alto I Allison Girvan, Elektra Alumna Anne Graves, Elektra Alumna Bernice Slemko, General Manager, Elektra Alumna Corinne Norbraten, Singer–Alto II Danica Kell, Singer–Soprano I, Social Media Coordinator Heather Wood, Elektra Board Member Holly Kennedy, Singer–Soprano I, Elektra Board Vice-Chair Kathryn Slemko, Singer–Soprano II Kirstin Hain, Singer–Alto I Laura Jeanne Wirtz and Karen Ann Blom, Elektra Alumnae Lorraine Reinhardt, Elektra Alumna Maggie Van Seters, Singer–Soprano II Maureen Ciarniello, Singer–Alto II, Elektra Board Secretary Morna Edmundson, Artistic Director Patty Wagner, Singer–Soprano II Paul Knickerbocker, Elektra Board Chair Sandra Phillips, Elektra Alumna Shannon Lythgoe, Marketing Director, Elektra Alumna Sharon Hayles, Elektra supporter Sharon Schermbecker, Singer–Soprano II Stephen Smith, Pianist Susan Edwards, Singer–Alto I
Images courtesy of David Cooper Photography, Corinne Norbraten, Bonnie Arthur, and Pixabay.com