2020 Judy Genshaft Honors College Holiday Cookbook

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2020 JUDY GENSHAFT HONORS COLLEGE HOLIDAY COOKBOOK


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Caribbean Egg Nog Recipe Provided By: Cayla Lanier SERVES: 5-6 INGREDIENTS 4 large eggs, freshest possible ¾ cup granulated sugar ½ tsp nutmeg ¼ tsp clove ½ tsp cinnamon 5 oz dark rum 1½ cups whole milk 1 cup heavy cream INSTRUCTIONS 1. Crack eggs into blender and blend on medium for 30 secs. 2. Add sugar, blend for another 20 secs. 3. Add the rest of the ingredients and blend until just combined, about 15 secs. 4. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow. 5. To serve, give it a good shake to re-mix the ingredients, then top with a dash of nutmeg. CHEF TIP This recipe uses dark rum instead of the traditional cognac and bourbon. Look for “Dark Rum,” not gold or spiced rum, which has been aged longer and has a deep, smokysweet flavor.


Faux Mo

Recipe Provided By: Cayla Lanier SERVES: 1 INGREDIENTS 1 oz vodka .5 oz lime juice .5 oz POM Pomegranate Juice 2 oz Fresca Citrus Soda INSTRUCTIONS 1. Pour each ingredient over ice. 2. Stir. 3. Garnish with a lime. CHEF TIPS POM can be substituted for cranberry juice. Fresh cranberries can also be added as garnish ... they float! This also makes a great mocktail by leaving out the vodka. STORY My mom, aunt, and I created this cocktail, a faux Cosmo, one year at Thanksgiving. We spent all day in the kitchen the day before Thanksgiving, baking pies, preparing side dishes, and gossiping. It has enough booze to add to the merriment, but not so much that you can't follow a recipe. It has become our go-to holiday cocktail to sip on while catching up and working in the kitchen.


Sujeonggwa (Korean Cinnamon Punch) Recipe Provided By: Kevin Lee SERVES: 20 INGREDIENTS 2½ oz cinnamon sticks, rinsed 3½ oz fresh ginger, skinned and thinly sliced 2½ cups sugar 22 cups water INSTRUCTIONS 1. Put the ginger into a large saucepan. Add 11 cups of water, close the lid, then boil on medium heat for 40 mins. At the same time, put the cinnamon sticks into a separate large saucepan. Add 11 cups of water, close the lid, then boil on medium heat for 40 mins. 2. After 40 mins, get another large saucepan (it should be large enough to hold the combined boiled water from Step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks). 3. Add the sugar into the saucepan (from Step 2) and boil for 10 to 20 mins further on high heat (or until the sugar dissolves completely). 4. Cool down the punch for a couple of hours before you serve; refrigerate or serve on ice. 5. When you think it’s cool enough, you can serve it and enjoy! CHEF TIPS You can add more or less sugar, cinnamon, or ginger depending on what you like more. This is great really cold. I’ve even enjoyed it almost frozen like a slush. Keep in mind adding ice will water it down. STORY Sujeonggwa ( ) isn't just a holiday drink but I like making it during this time because of the cinnamon smell. There's no specific story; just reminds me of childhood.

수정과


Tinto de Verano Recipe Provided By: Grace Beck

SERVES: 4 INGREDIENTS 1 bottle sweet red wine (I use Barefoot Sweet Red Blend since I'm a classy lady.) 1 bottle (2 L) Sun Drop Citrus Soda or lemon-lime soda Ice Optional: orange and lemon slices INSTRUCTIONS 1. Pour 1 part wine to 1 part Sun Drop or lemon-lime soda over ice. 2. Stir. 3. Add orange and lemon slices (if desired). 4. Throw on your shades and enjoy! CHEF TIP Tinto de Verano translates to “red wine of summer," but can be enjoyed all year round (especially in sunny Florida!). STORY On one of my sister's many study abroad trips, she traveled to Barcelona and came back raving about this delicious Spanish drink. She lives in Paris now and we don't see each other often, but when we do, we make sure to hit the beach with Tinto in hand.


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Dairy free DF Gluten-free GF Vegan Vegetarian


Baked Mac & Cheese Recipe Provided By: Lauren Roberts SERVES: 8-10 INGREDIENTS 8 oz dry macaroni noodles 6 Tbsp butter ¼ cup all-purpose flour 3 cups whole milk ½ tsp salt ½ tsp ground pepper ½ tsp garlic powder ½ tsp onion powder ½ tsp ground mustard ½ tsp paprika 2 cups shredded sharp cheddar cheese ¾ cup shredded mozzarella cheese ¾ cup shredded gruyere cheese 1 Tbsp olive oil 1 cup panko breadcrumbs INSTRUCTIONS 1. Preheat oven to 350°F. 2. Begin cooking your pasta according to package instructions. Do not over-cook, in fact, for best results, cook 1 min less than indicated time. Once finished, drain, drizzle with a tiny bit of olive oil, and toss to coat so the noodles don't stick together while sitting. 3. Meanwhile, melt 4 Tbsp butter in a saucepan over medium heat. Once it has melted, add flour and whisk until smooth and no lumps remain. 4. Add milk and spices (salt, pepper, garlic powder, onion powder, ground mustard, and paprika), stir well and bring to a boil. You may notice that the milk and butter will separate — continue to heat, stirring frequently, until the milk is heated and they combine.


Baked Mac & Cheese

1. 2. 3. Recipe Provided By: Lauren Roberts 4. 5. Once mixture comes to a boil, reduce heat, bring to a simmer, and stir frequently until mixture is thickened. 6. Reduce heat to low and add cheeses. Stir until cheeses are melted and mixture is smooth. 7. Add cooked, drained pasta noodles and stir until well coated by the sauce. 8. Set aside while you prepare your Panko Topping. PANKO TOPPING INSTRUCTIONS 1. Combine 2 Tbsp butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted. 2. Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color. 3. Pour mac and cheese into a lightly buttered 9x9 in or 1.5 qt baking dish. 4. Sprinkle toasted panko evenly over mac and cheese. 5. Transfer to oven and bake uncovered on 350°F for 15 mins. 6. Garnish with parsley, if desired, and serve. CHEF TIP The cheese quality is super important in this recipe. Pre-shredded cheeses don’t melt well. I highly recommend buying blocks of cheese (preferably from the cheese case/deli) and shredding the cheese yourself. You can also mess with the cheese ratios depending on what you prefer! STORY I make this mac and cheese every year for Thanksgiving. It is a crowd favorite! It can be expensive if you buy the quality cheese, so it is definitely for special occasions. I usually enjoy the tradition of buying my mozzarella from the cheese lady at the Green and Gold Market because she makes it fresh herself. I’m hoping I can find her this year!


Buffalo Chicken Dip Recipe Provided By: Carter Harbert SERVES: 5-6 INGREDIENTS 2 cups cooked chicken, shredded 1 package (8 oz) cream cheese ½ cup Franks RedHot Original Cayenne Pepper Sauce ½ cup ranch dressing ½ - 1 cup shredded Monterey Jack cheese INSTRUCTIONS 1. Preheat oven to 350°F. 2. Combine all ingredients in a large bowl. 3. Bake in an oven-safe dish for 20-30 min. 4. Serve with chips, pita, vegetables, celery, or whatever you find delicious! CHEF TIP Mix all the ingredients at once, using your hands (with gloves!). STORY I learned this recipe from a friend in college. Supposedly, Buffalo Dip is a big thing in St. Louis? However, people from St. Louis claim credit for a lot of stuff, (like toasted ravioli) so I'm not sure what to believe. I always make it for parties and celebrations and it always becomes a top request :)


Cheesy Brussel Sprouts Recipe Provided By: Allyson Cousino Smith SERVES: 8+ INGREDIENTS 3 Tbsp butter 2 small shallots, minced 2 lbs Brussel sprouts, halved Kosher salt ½ tsp Cayenne pepper ¾ cup heavy cream ½ cup Gruyere cheese ½ cup sharp white cheddar, grated ½ cup bacon crumbles INSTRUCTIONS 1. Preheat oven to 375°F. 2. In large oven-safe skillet over medium heat, melt butter. 3. Add shallots and Brussel sprouts. 4. Season with salt and Cayenne. 5. Cook, stirring occasionally, until tender (10 mins). 6. Remove from heat and drizzle with cream, then top with Gruyere, cheddar, and bacon. 7. Bake until heated through and cheese is bubbly (12-15 mins). STORY Aunt Beck's signature Christmas dish!

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Goat Cheese & Butternut Squash Stuffed Mushrooms Recipe Provided By: Meg Stowe SERVES: 12 appetizer portions INGREDIENTS 12 oz butternut squash, cut into ¼-inch cubes (about 3 cups) 1 Tbsp olive oil 2 tsp finely chopped fresh sage leaves 3 Tbsp butter, divided ¼ cup dry white wine (sauvignon blanc works best) 3 packages (8 oz each) fresh portabella mushrooms 6 oz goat cheese ½ tsp kosher salt ¼ tsp freshly ground black pepper Pinch of nutmeg Pinch of cinnamon Pinch of ginger Pinch of cardamom ½ tsp fresh lemon zest ¼ cup panko breadcrumbs Vegetable cooking spray Garnish: chopped fresh chives INSTRUCTIONS 1. Preheat oven to 375°F. 2. Cook squash in hot oil in a large skillet over high heat, stirring occasionally (8-10 mins or until browned). 3. Add sage and 1 Tbsp butter and cook, stirring constantly (2 mins). 4. Add wine and cook, stirring constantly (3 mins or until wine has evaporated). 5. Transfer squash to a medium bowl and cool (about 10 mins); meanwhile, rinse mushrooms and pat dry. Remove and discard stems.


Goat Cheese & Butternut Squash Stuffed Mushrooms

1. 2. 3. 4. Recipe Provided By: Meg Stowe 5. 6. Stir goat cheese, salt, pepper, lemon zest, and spices into squash mixture until just combined. 7. Microwave remaining 2 Tbsp butter in a medium microwave-safe bowl on high (30 secs). 8. Stir breadcrumbs into melted butter until just combined. 9. Spoon desired amount of goat cheese mixture into each mushroom cap. 10. Holding each filled mushroom over breadcrumb mixture, press about 1 Tbsp crumb mixture onto filling. 11. Place mushrooms in a single layer on a lightly greased (with cooking spray) wire rack in a jelly-roll pan. 12. Bake at 375°F for 15-20 mins or until breadcrumbs are toasted and golden brown. 13. Enjoy! CHEF TIP Pour yourself a glass of the remaining sauvignon blanc and turn up the holiday music as you cook! STORY My mom passed away when my sister and I were really young. She had cancer for years, and she wanted every day to be a celebration. Holidays from October through the New Year were a BIG DEAL and we waited anxiously as kids for the leaves to change and signify months of dedicated family time. This autumn recipe reminds me of her joy for giving, and helps me make her presence felt when I prepare it for loved ones. I feel closest to her at Christmas and I hope this recipe brings you comfort and cheer, too.


Potato Latkes Recipe Provided By: Megan Braunstein SERVES: 6-8 INGREDIENTS 5 medium potatoes 1 medium onion 1 egg, beaten 2 Tbsp flour ½ tsp salt ½ tsp white pepper Cooking oil Optional toppings: sour cream, apple sauce INSTRUCTIONS 1. Peel potatoes, if desired. Keep potatoes in cold water until ready to make latkes. 2. Shred onion on the large holes of a grater; shred potatoes on the small holes. 3. Drain the potatoes and onion in a colander, pressing out as much liquid as possible. 4. In a large mixing bowl, stir together grated potatoes and onion, egg, flour, salt, and pepper. 5. In a 10 in skillet, heat about 1 in of cooking oil. For each latke, drop about 1 Tbsp of mixture into the skillet; cook over medium heat for 2-4 mins or until golden and crisp, turning once during cooking. 6. Drain on paper towels. 7. Serve with sour cream and apple sauce (if desired). CHEF TIP Try and put together the potato mixture and then cook them as quickly as possible! It prevents the potatoes from turning a weird color with oxidation. They are still edible and yummy, but they might look funny! STORY These potato latkes were good enough to win over future in-laws ... Stephen says that he knew I was in with his parents when I made them for the holidays last year. His dad DF shuffled back to the kitchen holding out his plate and sweetly asking, "May I have some more?"


Sweet Potato Casserole Recipe Provided By: Joan Field SERVES: 6-8 INGREDIENTS 3 cups sweet potatoes, mashed (or a 2 lb can) 1 cup sugar ½ tsp salt 2 eggs ½ cup milk 1 tsp vanilla extract 1 cup brown sugar ½ cup flour ½ stick butter, melted 1 cup pecans or walnuts, chopped INSTRUCTIONS 1. Preheat oven to 400°F. 2. Combine the sweet potatoes, sugar, salt, eggs, milk, and vanilla extract using an electric mixer and pour into a buttered dish. 3. In a separate bowl, mix brown sugar, flour, butter, and pecans or walnuts together and layer on top of the casserole mixture. 4. Bake until topping is crisp, approximately 30-40 mins. CHEF TIP Have a glass of bubbly while cooking and enjoy — it's really delicious! STORY My dad's recipe that we have made every year since I was a little girl. I love it, and it's just not Thanksgiving without it. And looking at my dad's handwriting makes it feel like he is there with us!


Tomato & Roasted Lemon Salad Recipe Provided By: Lauren Bartshe SERVES: 4 INGREDIENTS 4 cups pomegranate juice ½ cup sugar 2 Tbsp lemon juice (fresh squeezed is best) 2 medium lemons, seeds removed, sliced very thin 3 Tbsp olive oil or avocado oil ½ tsp sugar (superfine preferred) 8 sage leaves, finely shredded 2⅔ cups baby tomatoes, halved (mixture of yellow and red) ½ tsp ground allspice ⅓ cup fresh parsley ½ cup fresh mint Seeds from small pomegranate (about ⅔ cup) ½ small red onion, thinly sliced 1½ Tbsp Pomegranate Molasses* *POMEGRANATE MOLASSES INSTRUCTIONS 1. In a large, wide, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. 2. Reduce heat just enough to maintain a simmer. 3. Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1-1¼ cups. 4. Pour out into a jar. Let cool. Store chilled in the refrigerator. INSTRUCTIONS 1. Make Pomegranate Molasses using recipe above. 2. Preheat oven to 325°F. GF


Tomato & Roasted Lemon Salad 1. Recipe Provided By: Lauren Bartshe 2. 3. Bring small saucepan of water to a boil, add the lemon slices, and blanch for 2 mins. Drain well. Place lemon in a bowl and add 1 Tbsp oil, ½ tsp salt, ½ tsp sugar, and the sage. Gently mix and then spread lemon mixture on a baking sheet lined with parchment paper or silicone mat. Place in oven and cook for 20 mins, until the lemons have dried a little. Remove and set aside to cool. 4. In a bowl, combine tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, 2 Tbsp oil, ¼ tsp salt, and ground pepper to taste. Add lemon slices and stir gently. CHEF TIPS Serves well with: Chicken Fish Lamb As a salad supplemented with spinach, kale, etc. Pomegranate Molasses makes an excellent marinade; on salad or as an additive to many Middle Eastern dishes. STORY One of my favorite summer salads (or really all year in Florida), learned from Yotam Ottolenghi’s Plenty More. I highly recommend this cookbook to vegetarians, vegans, and all friends who seek to add fun plant-based recipes to their repertoire.

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Bacon Spaghetti Recipe Provided By: Grace Beck SERVES: 8+ INGREDIENTS 1 Tbsp olive oil 1 green pepper, diced 1 red pepper, diced 1 sweet yellow onion, diced 1 clove garlic, minced 1 lb ground beef 1 package (16 oz) bacon 2 cans (10ž oz each) condensed tomato soup 1 jar (24 oz) marinara sauce 1 box dry spaghetti Salt and pepper to taste 1 tub (5 oz) shaved parmesan cheese INSTRUCTIONS 1. Heat olive oil in large skillet on medium heat; sautÊ green pepper, red pepper, yellow onion, and garlic until cooked through. 2. In a separate pan, brown ground beef; drain. Use spatula to separate into small chunks. 3. Cook bacon in oven or on skillet; let cool. 4. In large pot, combine tomato soup and marinara sauce; add vegetables and ground beef. Simmer all ingredients in pot to combine for 30 mins or longer. 5. In a separate pot, bring salted water to boil; cook spaghetti for 8-10 mins. 6. Crumble bacon into bits; add to sauce pot; season with salt and pepper to taste. 7. Serve spaghetti topped with sauce and parmesan cheese. CHEF TIP The leftovers stay good for days! STORY This is my all-time favorite family recipe. It would definitely be my "last meal."


Chili Egg Puff Recipe Provided By: Grace Beck SERVES: 12 INGREDIENTS 10 large eggs ½ cup flour 1 tsp baking powder ½ tsp salt 1 container (16 oz) 4% cottage cheese 1 package (16 oz) shredded Monterey jack cheese (or "Mexican Four Cheese") ½ cup butter, melted 2 cans (4 oz each) or 1 large can (7 oz) Ortega Fire Roasted Mild Diced Green Chiles INSTRUCTIONS 1. In a large bowl, beat eggs on medium-high speed with an electric mixer for 3 mins or until light and lemon-colored. 2. In a small bowl, combine flour, baking powder, and salt; gradually add to eggs and mix well. 3. Add the cottage cheese, Monterey jack cheese, and melted butter. Mix until just combined and smooth, around 30 secs. Stir in green chiles. 4. Pour into a greased 13x9 in baking dish. Bake uncovered at 350°F for 40-45 mins or until lightly brown on top and knife inserted near the center comes out clean. 5. Let stand 5 mins before serving. CHEF TIPS This is a very easy recipe (that tastes more delish than it looks!) and is great for feeding a hungry breakfast crowd. "It's a lot easier than making a quiche or something." - Cherie Beck (my mom)


Creamy Butternut Squash Soup Recipe Provided By: Ky Pontious SERVES: 4-6 INGREDIENTS 1 butternut squash 2 red onions 1 can coconut milk 2½ cups vegetable stock A few sprigs of thyme 2 Tbsp oil Red pepper flakes, salt, and pepper to taste INSTRUCTIONS 1. Preheat oven to 425°F. 2. Peel and chop the squash into small cubes, toss them in 1 Tbsp oil, salt, pepper, and roast with some sprigs of thyme for 45 mins or until soft with charred edges. 3. In a large pot, heat 1 Tbsp of oil and fry the onions until they are soft. Add the chili flakes and fry for another minute. 4. Discard the thyme and add the roasted squash to the pot, along with the coconut milk and vegetable stock. Bring to a boil and simmer for 5 mins. 5. Remove the pot from the heat and using a hand blender or regular blender, blend the soup until you have a smooth consistency. You may need to add more stock or boiling water. Add salt and ground black pepper to taste. CHEF TIPS Try microwaving your peeled butternut squash for a few minutes to soften it up before chopping! You can also toast up the seeds for a nice crunchy topping for the soup! STORY I acquired this recipe during a "Friendsgiving" a few years back. I make this soup all the GF time, especially when entertaining guests, as it is both simple and very tasty!


Pork Cutlets with “Pfälzer” Wine Sauce Recipe Provided By: Lauren Bartshe SERVES: 4 INGREDIENTS 4 thick pork cutlets (boneless) 1 or 2 onions, sliced thin 2 Tbsp tomato paste ~10 oz red wine (medium to dry, not sweet) Dried or fresh oregano, salt, and pepper Olive oil Optional: 6-8 oz mushrooms, sliced INSTRUCTIONS 1. Pat cutlets dry with paper towel or tea towel. Season on both sides with oregano, salt, and pepper to taste. Brush with olive oil (1-2 Tbsp total). 2. Heat your preferred pan on medium heat. Fry the cutlets for 3 mins on each side and remove from pan. 3. Slice the onions into thin “shoe-string” pieces. Slice mushrooms (original recipe does not include mushrooms, but I prefer them). 4. Add 1-2 Tbsp oil to the original pan and lightly brown the onions and mushrooms over medium heat, about 7 mins. Add the tomato paste and wine and bring to a boil. 5. Return the cutlets to the pan. Reduce heat and simmer for 10 mins. CHEF TIP Serves well with spinach salad with beets and goat cheese, roasted Brussel sprouts, or the remaining wine :) STORY I learned this recipe from my teaching mentor in Germany. She hails from the Pfalz region of Rhineland-Pfalz (Rhineland-Palatinate), the second-largest wine region in Germany.

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Pork Tenderloin with Cherry Almond Glaze Recipe Provided By: Allyson Cousino Smith SERVES: 4-6 INGREDIENTS 3 lbs pork tenderloin ⅔ cup soy sauce 2 tsp sugar 2 Tbsp lime juice 2 Tbsp onion, minced ⅔ cup oil 1 tsp garlic powder 12-18 oz jar cherry preserves ¼ cup red wine vinegar 2 Tbsp light corn syrup ¼ tsp each of cinnamon, nutmeg, cloves, and salt Optional: ¼ cup sliced almonds INSTRUCTIONS 1. Marinate pork tenderloin with soy sauce, sugar, lime juice, onion, oil, and garlic powder in large Ziploc bag (12 gal works best) for 12-36 hrs. 2. Bake marinated tenderloin at 350°F for 20-30 mins per pound (until it reaches 160170°F). CHERRY ALMOND GLAZE INSTRUCTIONS 1. Heat and stir cherry preserves, red wine vinegar, corn syrup, and spices to boiling; reduce heat and simmer 2 mins. 2. Optional: Add ¼ cup sliced almonds, toasted (P.S. This recipe just as good without the almonds!). 3. Spoon over meat to glaze and/or serve with glaze. STORY My grandma has made this recipe for the past 15 years for family gatherings around the DF holidays :)


Tteokguk (Korean Rice Cake Soup) Recipe Provided By: Kevin Lee SERVES: 2 INGREDIENTS 4 oz beef chuck or loin 1 Tbsp soy sauce 1 tsp minced garlic Salt and pepper to taste 1 scallion 2-3 cups sliced rice cakes (tteok) Soak in cold water for 10-20 min if hardened Optional: 8 to 10 dumplings (mandu) Optional Egg Garnish (Jidan): 1 egg ½ sheet gim nori (seaweed), cut into thin strips INSTRUCTIONS 1. Cut the beef into thin bite size pieces (1-1½ in). 2. In a medium pot, sauté the beef with 1 Tbsp of soup soy sauce until all the pieces turn brown. Pour in 5 cups of water and bring to a boil. Skim off the foam. Reduce the heat to medium and continue to boil, covered, for 10 mins. 3. You can add the dumplings to the soup along with rice cakes in the next step. Another option is to cook the dumplings separately in the boiling water until the dumplings float to the top and then add to the soup when the rice cakes are cooked; or line a steamer with a wet cheesecloth and then steam mandu for about 8 minutes (10 mins if frozen). 4. Add the garlic and the rice cake slices to the boiling broth. Boil until the rice cakes turn very soft, usually about 5-8 minutes. 5. Drop the cooked dumplings and the scallion to the soup. Let the soup come to a boil again. Season with salt and pepper to taste. Ladle the steaming soup into individual bowls and garnish with the optional egg and gim strips. DF


Tteokguk (Korean Rice Cake Soup) Recipe Provided By: Kevin Lee OPTIONAL EGG GARNISH (JIDAN) INSTRUCTIONS 1. Separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer by tilting the skillet and/or spreading with a spoon. Cook each side briefly; do not brown the egg. 2. Roll each egg crepe and slice into short thin strips. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1½ in strips with kitchen shears or simply crush them with hands. CHEF TIPS This can be adjusted to any dietary needs: Many dumplings can be vegetarian; or just simply use rice cakes. There are some soy sauces that are gluten free, so keep that in mind. STORY Tteokguk ( ) is a traditional Korean dish eaten during the celebration of the Korean New Year. Once you finish eating your tteokguk, you are one year older.

떡국

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Very Simple Holiday Chili Recipe Provided By: Lauren Roberts SERVES: 10-14 INGREDIENTS 2 lbs ground beef (or ground turkey) 2 pkgs McCormick Chili Seasoning Mix 1 can Chili Ready Diced Tomatoes 2 cups tomato juice 2 cups water 1 can chili beans 1 can black beans INSTRUCTIONS 1. In a large pot, brown meat and add seasoning. 2. Add the rest of the ingredients to the pot and combine. 3. Bring to a boil, cover with lid, then simmer for 3 hrs (stirring occasionally). STORY My mom makes this every year for Christmas Eve. She always boils a bowl of macaroni noodles especially for me because I like pasta in my chili. Pasta with chili is kind of a Midwest thing.

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Crumble Top Apple Pie Recipe Provided By: Lauren Roberts SERVES: 8-10 INGREDIENTS 1 pre-prepared or store bought pie crust ¾ cup sugar 1¼ cups flour ½ tsp nutmeg ½ tsp cinnamon Dash of salt 6 medium green apples ½ cup firm butter ½ cup packed brown sugar INSTRUCTIONS 1. Preheat oven to 425°F. 2. Peel, core, and slice the applies thinly. 3. Mix sugar, ¼ cup flour, nutmeg, salt, and cinnamon with the peeled and sliced apples. 4. Create crumble topping by mixing 1 cup flour, butter, and brown sugar until crumbly (butter must be cut in cold and firm). 5. Line pie plate with crust. 6. Turn apple filling mixture into lined pie plate. 7. Top with crumble topping. 8. Cover edges with foil (or use a crust edge cover). 9. Bake for 50 mins (cover top with foil for the last 10 mins). CHEF TIP When making the crumb topping, you'll need patience and something to cut the butter. I use the edge of a metal mixing spoon, but you can use a pastry cutter or a fork.


Crumble Top Apple Pie Recipe Provided By: Lauren Roberts STORY I've been making this pie for the holidays for many years. It's my dad's absolute favorite. My great-grandma was amazing at making pies. She would hate that I use a store-bought crust, but oh well! Ironically, I do not like apple pie. But everyone loves the crumble-top! Apple pie with a crumble top can be called French or Dutch, but it's really neither. It is an American tradition.


Dr. Cross’ 36 Hour Chocolate Chip Dream Cookies Recipe Provided By: Michael Cross SERVES: 48 INGREDIENTS 2 cups minus 2 Tbsp cake flour (8½ oz) 1⅔ cups bread flour (8½ oz) 1¼ tsp baking soda 1½ tsp baking powder 1½ tsp coarse salt 1¼ cups light brown sugar (10 oz) 1 cup plus 2 Tbsp granulated sugar (8 oz) 1¼ cups unsalted butter (2½ sticks) 2 large eggs 2 tsp natural vanilla extract 1¼ lbs bittersweet dark chocolate chips or chunks (at least 60% cacao content) 1 lb of Belgian pearl sugar Sea salt INSTRUCTIONS 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 mins. a. Add eggs, one at a time, mixing well after each addition. b. Stir in the vanilla. c. Reduce speed to low, add dry ingredients, and mix until just combined, 5-10 secs. d. Drop chocolate pieces in and incorporate them without breaking them. 3. Press plastic wrap against dough and refrigerate for a minimum of 24-36 hrs. Dough may be used in batches, and can be refrigerated for up to 72 hrs. 4. When ready to bake, preheat oven to 300-325°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.


Dr. Cross’ 36 Hour Chocolate Chip Dream Cookies

1. 2. 3. Recipe Provided By: Michael Cross 4. 5. Scoop 6, 3½ oz mounds of dough (the size of generous golf balls) onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. a. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15-20 mins. b. Transfer sheet to a wire rack for 10 mins, then slip cookies onto another rack to cool a bit more. c. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. 6. Eat warm, with a big napkin. CHEF TIP Bake at 300°F for super-chewy and 325°F for more crunchy.


Good Grief Brownies (Death by chocolate is the best way to go.) Recipe Provided By: Lindy Davidson SERVES: 16 INGREDIENTS 1 box brownie mix Oil and eggs (as recommended by box brownie mix) 3 Tbsp - ⅓ cup brewed coffee ½ - ⅔ cup dark chocolate chips (dairy free options also work) INSTRUCTIONS 1. Preheat oven and prepare baking dish per box instructions. 2. Add dry mix, oil, and eggs to large mixing bowl. 3. Add coffee in the quantity listed for water on the box. 4. Stir until combined. 5. Add approximately half a bag of dark chocolate chips and stir until evenly distributed throughout the mix. 6. Pour mixture into greased baking dish and bake for shortest time listed on box or until brownies begin to crack on top. 7. Remove, allow to cool for 10-15 mins at least. 8. Serve or eat all and die happy. CHEF TIPS Since brownie mixes come in different sizes, pay attention to the pan size on the box. For smaller batches, adjust the quantity of chocolate chips. If you are cutting warm brownies, use a disposable plastic knife and the brownies will not stick to it. When you begin to smell the brownies, they are nearly finished. STORY In high school, brownies were the only thing I could make in the kitchen. Over time, I've tried scratch recipes, but always come back to doctoring the mix as the easiest, most consistent way to please a crowd (and myself).


Harvest Spice Bread Recipe Provided By: Grace Beck SERVES: 8 INGREDIENTS 1¾ cup all-purpose flour (spoon & level) 1 tsp baking soda ¾ tsp salt 2 tsp ground cinnamon ¾ tsp McCormick Pumpkin Pie Spice ½ cup vegetable oil or canola oil 2 large eggs ½ cup granulated sugar ½ cup packed light or dark brown sugar ½ cup pumpkin puree (canned or fresh) 1 heaping cup peeled and shredded apple (I use Honeycrisp) ¾ cup peeled and shredded carrot 2 Tbsp milk Optional: 1 cup chopped walnuts INSTRUCTIONS 1. Preheat oven to 350°F. Grease a 9×5 in loaf pan. 2. Whisk the flour, baking soda, salt, cinnamon, and McCormick Pumpkin Pie Spice together in a large bowl until combined. 3. In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. 4. Spread the batter into prepared loaf pan. Bake for 50-60 mins. Loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top. STORY I started cooking and baking more in quarantine. My friend, who is an excellent baker, recommended 'Sally's Baking Addiction,' where I found this recipe. I wanted to make a fun fall dessert, and it's just that!


Meme's Chocolate Zucchini Cake Recipe Provided By: Allyson Cousino Smith SERVES: 12+ INGREDIENTS 2 eggs ½ cup shortening ½ cup vegetable oil 1¾ cups sugar 1 tsp vanilla ½ cup buttermilk 4 Tbsp cocoa powder 2½ cups flour 1 tsp baking soda ½ tsp cinnamon 2 cups grated zucchini 6 oz chocolate chips INSTRUCTIONS 1. In a bowl, mix eggs, shortening, oil, sugar, vanilla, and buttermilk. 2. In a separate bowl, mix cocoa powder, flour, baking soda, and cinnamon. 3. Add cocoa powder mixture to egg mixture and combine. 4. Add grated zucchini. 5. Pour into a 9x13 in pan. 6. Cover with chocolate chips. 7. Bake at 325°F for 40-45 mins. 8. Enjoy the deliciousness! STORY My grandma, Meme, always had at least two desserts prepared any time she was expecting company. She is a wonderful baker and true chef! While she no longer bakes at age 95, she still remembers the ingredients and recipes for her very best culinary creations.


No-Bake Pumpkin Cheesecake Recipe Provided By: Lauren Chambers SERVES: 8 INGREDIENTS 8 oz regular or low-fat cream cheese, softened ¼ cup sugar ¼ cup light brown sugar 1 cup pumpkin puree ½ tsp vanilla extract ½ tsp cinnamon ½ tsp ginger ¼ tsp nutmeg 8 oz frozen whipped topping, thawed 9 in ready-made graham cracker pie crust INSTRUCTIONS 1. In a large bowl beat cream cheese and sugars until creamy. 2. Stir in pumpkin, vanilla, cinnamon, ginger, and nutmeg. 3. Fold in whipped topping. 4. Spread evenly into pie crust. 5. Chill for at least 2 hrs in the refrigerator before serving. CHEF TIP I like to sprinkle some pumpkin pie spice on top before serving!



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Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.