2022 HOLIDAY CATALOG GLWD.ORG/SHOP
Gifts from the Heart
We are here for NYC. And beyond.
This year, we will cook and home-deliver more than 2.8 million delicious, medically tailored meals for New Yorkers living with severe and chronic illness. Thanks to you, and your support, all meals are free to clients and full of love.
God’s Love We Deliver serves the five boroughs of NYC, Westchester, Suffolk and Nassau Counties, and Hudson County, NJ.
Meals that heal. Delivered with love.
Karen PresidentPearl&CEO with
• One-of-a-kind artful trays made by John Derian with Alfredo Paredes Studio
Samah Dada
And, of course, baked with love in our Joan Rivers Bakery, we offer new Red Velvet Cookies and our timeless classic Chuck’s Famous Brownies.
David Burtka Emily God’sAndreGod’sDombroffLoveChefDaquiganLove
Sara Juarez Illustration
I am delighted to share with you our “Gifts from the Heart” Holiday Catalog. Every gift you send to valued business associates, cherished loved ones, or purchase for yourself directly supports our urgent, life-saving work. With your support in the coming year, we will cook and home-deliver more than 2.8 million medically tailored meals for more than 10,000 clients and their children and caregivers. Within these pages you will find a range of treats crafted by our talented partners:
Spoon + Fork Studio
Dear friend,
Alfredo Paredes/ Alfredo Paredes Studio
Julia Turshen
To help you plan a truly delicious holiday table from appetizer to dessert, I hope you enjoy the mouthwatering recipes we have included from five of our great chef friends. Our thanks go to David Burtka, Samah Dada, Padma Lakshmi, Julia Turshen, and Zac Young for sharing such beautiful and flavorful creations with all of Onus.behalf of our clients, we are so very grateful for your support. I hope you find many gifts that you will be proud to give or have in your home — gifts that truly come from the heart.
Best wishes for a happy and healthy holiday season,
Kerri LaurenBrewerRadel
Executive Chef Daniel Metzger
Padma Lakshmi
Zac Young
• Spice blends we use in our kitchen developed in partnership with single-origin spice company Burlap & Barrel
Harlem Candle Company
Hudson Grace John Derian
• White pepper and palo santo scent Gratitude candle from Harlem Candle Company
Burlap & Barrel
Rachel Bieber
God’s Love Chef Dorothy Auer
$33.99 Pack of 3 jars one of each blend
$11.99 jar choose your blend
Spices must be ordered via burlapandbarrel.com
Introducing Spice Blends from the God’s Love We Deliver Kitchen, in Partnership with Burlap & Barrel
Food photography by Kerri Brewer; food styling by Lauren Radel
Looking to spice up the winter months? Now’s the time to add zip and flavor with spices used in the God’s Love kitchen! We are honored to partner with Burlap & Barrel, a single-origin spice company based in NYC, to develop these blends that we use in our clients’ meals. Whether you choose to add zest with Herbs & Sumac, comfort and coziness with Cocoa & Spice, or a little kick with Smoke & Garlic, we know you’ll be thrilled with the ways our spices enhance your dishes. Just ask our chefs and clients!
Individual
Note: Spices are all salt-free (just like in our kitchen!) but will surely spice up your dish!
Chef Dorothy Auer
Chef Andre Daquigan
We use this savory blend on everything from crispy roasted chicken thighs to our hearty lentil stews and our creamy mashed sweet potatoes. Our partnership with Burlap & Barrel gives us access to responsibly-sourcedexceptional,spices.It’sbeenanhonortodevelopthisspiceforourclientstoenjoy.I’msureyou’llfindcookingwiththisblendassatisfyinganddeliciousasIdo.
Executive Chef Daniel Metzger
I remember the first time I had sumac – one of the key ingredients in this blend. It was life-changing! Lemony and fruity, it was like nothing I’d experienced, and it opened my eyes and palate to all that spices could do for a meal. I hope to bring experiences like that to our clients through our meals and hope you have a similar feeling when diving in to this delicious finishing blend.
Bakers get up really early which is why we make “Baker’s Brew” —extremely dark, strong coffee. We serve it with a warning: it’s strong! This dessert blend that we bake in to all sorts of desserts for clients is a perfect way to sweeten the strongest coffee, deepen a hot chocolate, or sprinkle on your morning’s oatmeal. We hope the rich and sweet flavor of our blend both thrills and comforts our clients and everyone at home.
F 12 tsps turmeric powder
F salt
2. After about 45 minutes, add the sugar, cayenne, and salt. Adjust the heat to medium low, stirring all the ingredients.
Note: If you use frozen cranberries, make the following adjustments:
First, thaw the cranberries. Heat the oil on medium heat and saute the cranberries, stirring intermittently. This process is much speedier and should take a total of only 30-40 minutes, with the end result a thick paste. Add the cayenne and salt halfway through cooking, and the sugar and asafetida and fenugreek powder about 5 minutes later (about 20 minutes into cooking). The chutney should be ready when the cranberries have burst and the mixture is a thick paste.
Ingredients:
3. Place the fenugreek in a dry skillet and roast for a few minutes. Grind to a powder in a mortar with a pestle. Combine with the asafetida and turmeric.
4. When the cranberries have cooked for about 1¼ hours, add the ground powders and continue to cook. The chutney should be ready when the cranberries have burst and the mixture is a thick, bubbling paste. This chutney will keep for months in an airtight glass jar in the fridge.
F 4 tbsps canola oil
F 1 tsp cayenne
My sweet great-aunt Bala used to make this chutney every year at Thanksgiving, and I must say it saved many a turkey sandwich from pathetic dullness. In college, I mixed it into boiled rice for a quick pilaf and smeared it on flatbreads with meat inside to make Indian kaati rolls (what we now call wraps). Aunt Bala was a fantastic cook who moved to the States after retirement to live with her son, my Uncle Vichu. I always admired how Bala incorporated the strange, new fruits of her adopted country into her culinary repertoire. This is a very spicey, Indian-tasting chutney made with a very American fruit.
Padma Lakshmi headshot by Inez and Vinoodh Food photography by Kerri Brewer; food styling by Lauren Radel
Method:
F 3 tbsps sugar
1. Heat the oil on medium heat and sauté the cranberries, stirring intermittently. The entire process should take 1½ to 2 hours; the cranberries should open gradually and then begin to burst.
PADMA
CRANBERRYLAKSHMI’SCHUTNEY
F ½ tsp fenugreek seeds
F ½ tsp asafetida powder
F 24 ounces cranberries, fresh or frozen*
Makes about 21/2 cups
Stone Dinnerware Place Setting; Lanai Abaca Rectangular Natural Placemat; Vintage Oro Flatware by Hudson Grace
Grace Photograph by Jicky
Our popular holiday tribute cards giving program allows you to support our urgent work while spreading the joy of the holiday season to family members, cherished friends, and valued business associates!
For a minimum donation of $15 per paper card, God’s Love will personalize your name on each card, stamp, and mail the card with your return address on the envelope. Cards are 5” x 7”.
We also offer digital animated and non-animated e-cards that can be shared by email with your name or business logo. Prices for each vary.
Minimum gift per each paper card funds 1 client meal and 1 child’s breakfast
The inside message reads, “This holiday season [your name personalized here] made a generous donation in your honor to God’s Love We Deliver. With best wishes for peace, health, and hope in the new year.”
glwd.org/holidaytributecards to order and view all options. For more information, email holidaycards@glwd.org.
Share the Spirit of the Season with Love
Drawing by Art Glazer
God’s Love We Deliver Holiday Tribute Cards
Photograph by Suzanne Poli ©
$25 Boxed set of 12 cards funds 2 client meals and a child’s
We also offer two card designs, “Peace” and “Home,” as a set of 12 for you to send. The message inside reads, “With best wishes for peace, health, and hope in the new year.” Cards are 5” x 7” with envelopes.
breakfastWish
Christmas by Grandma Moses The Smithsonian
Boxed Holiday Cards
PeaceMagic
God’s Love We Deliver
Home
4. Remove from oven. Sprinkle with Parmesan, oregano, garlic powder and crushed red pepper. Serve immediately.
F 3 tbsps water
3. Place skillet in oven and broil until mozzarella has melted and lightly browned, about 2 to 4 minutes.
Julia Turshen headshot by Melina Hammer; Food photography by Kerri Brewer; food styling by Lauren Radel
Ingredients:
F 2 garlic cloves, minced
This is one of my absolute favorite recipes from my latest cookbook, Simply Julia. It’s a skillet of garlicky greens topped with ricotta and mozzarella, broiled until the cheese melts and browns. Then you sprinkle the top with all of my favorite pizza seasonings. You can use a pound of frozen kale instead of fresh kale if you’d like. Just defrost it before using and skip the water! I am sharing it because I think it’s the epitome of healthy comfort food—which is my favorite type of food to cook—something I have in common with God’s Love We Deliver. Serve with just about anything.
JULIA TURSHEN’S
F ½ tbsp Kosher salt
F ½ oz. Parmesan cheese, grated (about 2 tbsp)
F ½ cup whole-milk ricotta cheese
F ½ tsp crushed red pepper (optional)
1. Preheat oven to broil, with top rack about 6 inches from heat. Heat oil in a large ovenproof skillet over medium heat. Add garlic, and cook, stirring constantly, until it begins to sizzle, about 1 minute. Add kale and water; sprinkle with salt. Cook kale, stirring occasionally, until it’s wilted, softened and water has evaporated, about 5 minutes.
2. Remove from heat. Top kale with dollops of ricotta and mozzarella.
F 2 tbsps extra-virgin olive oil
— GOD’S LOVE WE DELIVER CULINARY COUNCIL MEMBER —
WHITE PIZZA-STYLE KALE
F 1 lb. kale (preferably lacinato), stemmed and coarsely chopped
F ½ cup grated fresh mozzarella cheese (from one 8oz. log)
F ½ tsp dried oregano
Method:
F ½ tsp garlic powder
Chef Dorothy introduced these new red velvet cookies to our bakery this year and we haven’t looked back! Packed with cocoa and white chocolate chips, these cookies are soft and chewy. Paired with a glass of milk or hot cocoa (spiced with our Cocoa & Spice blend), these cookies are sure to delight this winter and all year long.
$15 Box of 6 cookies funds 3 breakfasts for a client’s child or a meal and an extra soup for a client
Introducing Delicious and Sweet, Our Red Velvet Cookies Are Brand New Treats!
Food photography by Kerri Brewer; food styling by Lauren Radel
F 1 tsp coriander
3. Transfer the soup in increments to a blender and blend on high until completely smooth – you can also use an immersion blender. Immediately pour the tadka over the soup. Enjoy!
F 1 tsp cumin
F 2 tbsp olive oil
F Kosher salt to taste
F 3 cloves garlic, minced
F 1 can full fat coconut milk
F ¼ tsp cayenne
2. Trim the end of the broccoli, then cut it into florets. Slice the stalks. Add just the sliced stalks to the pan. Cook for a couple minutes, then add the coconut milk and vegetable broth. Cover and simmer until the broccoli stalks start to become tender. Then add the florets and cover again until the florets are bright green and tender. Season to taste. Add spinach and cook until it wilts.
1. Heat olive oil in a large, deep pan or pot. Once the oil is shimmering, add the onions and cook until they start to brown slightly. Add the garlic and cook with the onions for 2 minutes. Add the cumin, coriander, cayenne, salt and pepper. Roast with the onions and garlic for about 2 minutes.
F 1 yellow onion, roughly diced
F 2 heads broccoli (stalks and florets)
Method:
F 3 cups vegetable broth
This creamy broccoli soup is velvety, delicious, and perfectly spicedwhile also being completely vegan! It’s a great soup to sneak in those veggies during the holidays, while also remaining inclusive to every dietary preference at your dinner table. Let’s just say it’s sure to convert even the most picky of broccoli eaters. The sizzling tadka involves adding whole spices to hot oil to allow the spices to bloom, extract and enhance their flavors. I love adding an Indian, spicy flair to traditional comfort foods, and this creamy broccoli soup is no exception. Plus, we use the broccoli stalks in this soup as well, because food waste is not cute.
— GOD’S LOVE WE DELIVER CULINARY COUNCIL MEMBER — SAMAH DADA’S VEGAN CREAMY BROCCOLI SOUP WITH TADKA (INDIAN TEMPERED SPICES)
F Freshly ground pepper to taste and more to garnish
F Squeeze of fresh lemon (optional)
F 3 handfuls fresh baby spinach
Soup Ingredients:
F 2 whole dried red chilis
Method:
Stone Dinnerware Place Setting; HG Chai Hand-dyed Linen Napkin, 22”; Vintage Oro Flatware Set by Hudson Grace; Food photography by Kerri Brewer; food styling by Lauren Radel
4. Turn the heat to medium and swirl the spices in oil until garlic is just golden.
3. Then, add in the mustard seeds, cumin seeds, red chilis, and finally sliced garlic.
F 2 tbsp high-heat oil (a good quality EVOO or avocado will do)
5. Take off the heat and immediately pour over the soup. Enjoy!
1. Heat your olive oil.
F ½ tsp cumin seeds
F ½ tsp mustard seeds
F 1 tsp sliced garlic
2. Once hot, toss a couple mustard seeds in to check if the oil sizzles.
Tadka Ingredients:
Enjoy these holiday trays, made of collaged paper under handblown glass. Each tray, designed exclusively for God’s Love We Deliver by John Derian and curated by Alfredo Paredes, is made by hand in John’s New York City studio. Trays may be wiped clean but cannot be immersed in water.
Introducing Serve Up Love with Holiday Trays by John Derian in Collaboration with Alfredo Paredes
$85 “The Stag” vide poche tray 6” funds 8 medically tailored meals and one child’s breakfast
$175 “The Christmas Tree Unveiling” tray 9”x14” funds 17 medically tailored meals and one child’s breakfast
“The Christmas Tree Unveiling” Tray 9” x 14”
“The Stag” Vide Poche Tray 6”
Food photography by Kerri Brewer; food styling by Lauren Radel
$19 Box of 4 funds 2 meals $28 Box of 8 funds 6 breakfasts for a client’s child $40
For more than 30 years, our famous “Chuck the Baker” mouth-watering brownies have made life sweeter for all of us! You can indulge in Chuck’s scrumptious homemade brownies and make sure your loved ones enjoy each chocolatey bite, too.
Classic Chocolate is Love with Chuck’s Famous Brownies
These preservative-free treats are best enjoyed upon delivery and keep well frozen for up to 3 months. And please note: brownies ship within 2 4 days of placing your order.
To serve: cut the meat away from the bones and slice the roast against the grain. Transfer the sliced meat to a serving platter and serve with the horseradish sauce.
F ¼ cup packed rosemary leaves
F ½ cup prepared horseradish, drained well but liquid reserved
Active Time: 2 hours 40 minutes
This is such an impressive and flavor forward recipe. People go crazy for it and will be so grateful. Once you’ve got this rib roast covered in salt, it’s a set-itand-forget-it kind of recipe. Don’t be afraid if the salt cracks — you will still get a gorgeous roast. Plus it’s fun to have your kids do the cracking when it’s done!
2. Place roast into a large roasting pan with bones facing down and the fat-side-up. Use hands to press salt mixture evenly all over the top and sides of the roast in a thin layer about ¼-inch thick. Mound salt mixture around base of roast to completely seal.
F 8 cups Kosher salt
4. When ready to cook, allow roast to sit at room temperature for 1 hour. Place a rack in the center of the oven and pre-heat to 325°F.
5. Cook in oven 20 minutes per pound for mediumrare (125°F.), about 2 hours 20 minutes for a 7-pound roast. Salt crust might crack, but that is okay. Remove and let rest in the salt crust for 30 minutes. Use meat mallet or other heavy kitchen tool to break open the salt crust.
— GOD’S LOVE WE DELIVER CULINARY COUNCIL MEMBER — DAVID BURTKA’S HORSERADISH,
F 8 garlic cloves
F ¼ cup whole black peppercorns
Rib Roast Ingredients:
Total Time: 14 hours 40 minutes (includes chilling time)
Cook Time: 2 hours 20 minutes
F One 4-bone standing rib roast, about 7 pounds
Yield: Serves 8
Method:
3. Refrigerate the salt-crusted rib roast for at least 2 hours and up to overnight.
HERB AND SALT CRUSTED STANDING RIB ROAST
F 2 tbsp packed thyme leaves
Ease of preparation: Easy
Inactive Prep Time: 2-12 hours
Prep Time: 20 minutes
1. Combine thyme, rosemary, peppercorns, garlic, drained horseradish and egg whites in a food processor. Blend until mostly smooth then pour into large bowl. Add salt and stir with hands until well combined. Squeeze a spoonful of the mixture in the palm of your hand. If it stays clumped together like wet sand then the mixture is ready. If not, mix in a tbsp of the reserved horseradish liquid at a time until the mixture is the correct consistency.
F 6 large egg whites
Horseradish Ingredients: F 1 tbsp vinegarchampagne F ½ cup wellhorseradish,prepareddrained F 1½ cups crème fraiche or sour cream, cold F Kosher salt F freshly ground black pepper F 2 tbsps thinly sliced chives Method: 1. Whisk together the champagne vinegar, horseradish, crème fraiche or sour cream and a large pinch of salt and pepper. 2. Stir in the chives. Food photography by Kerri Brewer; food styling by Lauren Radel
Gratitude by Harlem Candle Co. Essence of White Pepper & Palo Santo
Top: Bergamot, White Pepper, Incense
$65 One candle funds 6 client meals and 1 child’s breakfast
Mid: Sichuan Pepper, Artemisia, Coriander
Burn time: 80 hours Volume: 11oz Diameter: 3.25 in Height: 4.25 in
Created in joyful collaboration with the Harlem Candle Company, this elegant limited edition candle represents gratitude—the way of life, emotion, and the driving force that fuels everything we do.
Gratitude pays tribute with a vibrant opening of bergamot, white pepper and incense melding beautifully into a spicy heart of Sichuan pepper, artemisia and coriander. A dramatic background of precious Australian sandalwood, sweet tonka bean and palo santo provide an exquisite finish that embodies what it means to be truly grateful.
The Harlem Candle Company is a luxury fragrance brand based in Harlem, NYC inspired by the rich history of the Harlem Renaissance.
Base: Australian Sandalwood, Tonka Bean, Palo Santo
F 1 cup orange juice
F 2 tbsps butter (melted)
F 1 egg
F 1 cup wild Maine blueberries (fresh or frozen)
Total Time: 1 hour, 15 minutes
1. Preheat the oven to 350°F. Coat a loaf pan with non-stick spray.
ZAC YOUNG’S BLUEBERRY HAZELNUT CAKE
F 2 cups flour, sifted
F ½ tsp baking soda
F 1½ tsp baking powder
F 1 tsp Kosher salt
Yield: One Loaf
Every Thanksgiving, my grandmother would make a “cranberry-walnut bread” which was kind of a cross between a muffin, a cake and a pound cake.
F ¼ cup raw sugar
Ingredients:
Method:
F 1 cup sugar
Active Time: 15 minutes
In an homage to her, and our home state, I make this version with wild Maine blueberries and toasty hazelnuts. I love to slice and serve it as dessert, griddled with butter and topped with vanilla ice cream, or eat it for breakfast the next day… in the unlikely event there are leftovers.
F ½ cup choppedhazelnuts,andtoasted
2. In a large bowl, beat the egg and sugar. Add the orange juice, followed by the melted butter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the dry into the wet and stir to combine. Fold in the blueberries and hazelnuts. Pour the batter into a prepared pan and sprinkle the raw sugar on top. Bake at 350°F for 60 minutes or until a toothpick comes out clean. Let cool completely before removing from pan and slicing.
Food photography by Kerri Brewer; food styling by Lauren Radel
Support a client for a week, a month, or even a year! Choose any of the below to provide meals, cakes, and more for our clients. Whatever you give, know that your generosity will immediately make an impact in the lives of New Yorkers living with severe illness.
One
Wrap Your Heart Around the Holidays
bag of carrots for vegetable$100soup Ten birthday cakes
$25
$54 Fiveofweekssoup“You’re making a difference in the world. I can feel the love in every bite.” Our client Charlene, living with HIV
Six$2,500monthsof meals and nutrition counseling for one client
“ I want to thank you for taking care of me all this time. Your delicious and nutritious meals really served me to continue the nutrition I need after battling cancer. I appreciate all the personal care.”
Our client Arnold, living with cancer
One$5,000yearofmeals and nutrition counseling for one client
One$650month of meals for a client and child
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