Municipal Bond Women’s Forum Cookbook by Jenn Gubernick

Municipal Bond Women’s Forum Cookbook Connecting with each other and empowering one another through this cookbook

A quarentine cookbook

Thank You This book is dedicated to all the hard working, dedicated, dynamic women of the Municipal Bond Women’s Forum. In honor of our 2020 Holiday Party celebration please enjoy our 2020 Cookbook!

Rachel Perlman RACHEL PERLMAN C H A I RW O M A N M U N I C I PA L B O N D W O M E N ’ S F O RU M

D E D I C AT I O N | 3

Contents Dedication Cocktails

Appetizer 12 Dinner

Vegetables & Sides Dessert 42 Index

Cocktails

Bees Knees

Bubbles & Baubles | 9 Spanish Coquito Egg Nog Without the Egg | 10

Bees Knees L I N DA M A RT I N | R A M I R E Z

INGREDIENTS:

Shake with ice and serve in a chilled coupe.

¾ oz honey syrup ¾ oz lemon juice 1½ oz dry gin GARNISH: Lemon Twist Optional

C O C K TA I L S | 8

Bubbles & Baubles L I N D S E Y W E T Z E L | M O RG A N S TA N L E Y

A favorite for the holiday season!

INGREDIENTS: 3 oz prosecco 2 oz aperol 1 oz pomegranate juice Splash of soda water

Put on your favorite holiday outfit. Grab a fun glass from your cabinet and put the homemade pomegranate ice cubes at the bottom. Start with the top ingredient and pour into your glass. Garnish with a sprig of rosemary, put on your favorite holiday tunes and enjoy.

GARNISH: Pomegranate ice cubes Sprig of rosemary

! s r e e h C

Ice cubes made by freezing pomegranate seeds in ice cube trades

Photo by Helen Thomas on Unsplash

C O C K TA I L S | 9

Spanish Coquito Egg Nog Without the Egg I VO N E PA R R A | J P M O RG A N

A family favorite during the holidays!

2 cans evaporated milk

Mix it all together and refrigerate; shake well before serving to mix in all the coconut.

1 can condensed milk (depends on sweetness desired – start with ½ can and add from there)

Can garnish with a cinnamon stick and another sprinkle of cinnamon.

INGREDIENTS:

1 c heavy cream (for thickness) 1 can Goya cream of coconut (not coconut milk) 2 tsp vanilla extract Dash of salt

e h t n o e Serv enjoy! d n a s k c o r

1/8 tsp cinnamon 9oz c of white Bacardi rum (also put in gradually to taste)

GARNISH: Cinnamon stick Dash of cinnamon

C O C K TA I L S | 1 0

C O C K TA I L S | 1 1

Appetizer

Photo by Brooke Lark on Unsplash

Cheese Fondue

| 14

Sun Dried Tomato & Pesto Torte

| 15

Cheese Fondue M A R S I D O R A N | RW B A I R D

A Doran Christmas Eve Tradition

INGREDIENTS: 1 clove garlic – cut in ½ 1½-2 cups dry white wine 2 tbsp butter 1 lb swiss cheese – shredded 4 tsp corn starch

Rub cloves around inside of heavy bottomed saucepan or fondue pot and discard. We use a saucepan to make it, then pour in a chafing dish to keep warm. Fondue pot ideal.

Add wine and butter. Heat to the point of boiling, but don’t boil.

4-5 tsps Kirsh ¼ tsp pepper Dash nutmeg French bread – cubed Better if one day old so firmer (rustic breads work well)

At that point add cheese and stir constantly until creamy (won’t be thick at this point). Mix corn starch & Kirsh together, then add to cheese. Cook until thickened. Add pepper, nutmeg to taste. Keep watching.

! ! ! y o j n E

APPETIZER | 14

Sun Dried Tomato & Pesto Torte M A RY J O G U I DA | B L O O M B E RG

INGREDIENTS: 8 oz cream cheese 4.5 oz of cream of brie ½ c of heavy cream Pesto Sundried tomatoes in oil finely chopped

Mix the cream cheese and goat cheese together in a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the cheese mixture. Line a small glass bowl/mold with plastic wrap. Layer ⅓ of the cheese mixture in the bowl. Top the cheese layer with a layer of pesto. Layer a third of the cheese mixture on top of the pesto. Top cheese layer with a layer of sundried tomatoes. Layer the remaining cheese mixture on top. *For best results, make sure the pesto and sundried tomatoes are not too oily

h t i w e v r Se d n a s e tt bague ! enjoy

Cover with plastic wrap and refrigerate for at least 4 hours or overnight. To serve, invert bowl on serving dish and carefully remove plastic wrap .

APPETIZER | 15

Dinner

Photo by Jason Leung on Unsplash

Beef Barley Soup COLLEEN MEEHAN | DREYFUS

Enjoy and share – you can add some parmigiana cheese to garnish and instead of barley you can boil noodles and add as you are serving. This was my Mom’s favorite recipe but she put so much barley in the soup you could stand a fork in it!

INGREDIENTS: Spiedel Onion Olive oil Salt and pepper 1 large can tomatoes or 1 box of petitee dices tomatoes 1 can tomato soup 8 cups water 1 box low sodium beef broth Carrots Celery stalks

GARNISH: Parmigiana cheese or barley

! ! t i t e p Bona

Start with shoulder steak also known as “spiedel” in the Italian pork store. Cut into cubes. Brown a diced onion with olive oil in a large soup pot – when translucent and soft add the beef – season with salt and pepper and sauté until brown – will make a nice broth. Once beef if nice and brown add 1 large can of crushed tomatoes, one can or box of petite dices tomatoes and one can of tomato soup. Add approximately 8 cups of water and one box of low sodium beef broth. (a very large portion so you can adjust accordingly) Finely chop several carrots and celery stalks add to soup. Bring to a boil then lower and simmer for a couple of hours. About 45 minutes before its finished add barley to your liking... look at the package servings etc. its expands quite a bit Also add several cut up carrots. DINNER | 18

Bucatini all’Amatriciana BA R B S M A L LWO O D | C I T I

INGREDIENTS:

STEP 1

1 tbsp extra-virgin olive oil

Heat oil in a 12 inch skillet. Add onion and garlic and saute over medium heat until they are transparent. Add guanicale or pancetta and sauté until barely beginning to brown

1 medium onion (Sliced thin) 3 cloves garlic, sliced ¼ lb guanicale or pancetta (1 inch slivers ¼” thick)

(If you like it crisp cook longer)

3 c canned San Marzano tomatoes (28 ounce can)

STEP 2

½ tsp red chile flakes (less if you don’t like spicy) Salt ¼ c grated aged pecorino cheese 1 lb bucatini

Break up the tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon until sauce. Has become concentrated and homogenized. Season with chili and salt to taste and stir in 1 tablespoon of the pecorino. Remove from heat. STEP 3 Bring a large pot of salted water to boil and add bucatini. Cook until al dente… (about 9 minutes). Drain and transfer to skillet. Gently reheat while folding in pasta and tomato sauce together until they are heated through and the pasta is well coated (5 minutes). Fold in remaining cheese. Check the seasoning and serve.

e s e e h c e r o m e v Ha . e d i s e on th

DINNER | 19

Cheese Soup KIMBERLEY SIEGEL | STIFEL

INGREDIENTS:

Melt butter in soup pot.

¼ c butter 1 c finely chopped onions 1 c finely chopped carrots 1 c finely chopped celery ¼ c flour

Add vegetables. Sauté until soft over low heat. Add flour and cornstarch and cook until bubbly.

1½ tbsp cornstarch 4 c chicken stock 1 qt half-and-half or milk 1 tsp baking soda 3 jars old English cheddar

Add baking soda and cheese and stir to combine. Season with salt and pepper. Add fresh parsley before serving.

Salt and pepper to taste 2 tbsp fresh chopped parsley

GARNISH: Fresh parsley

DINNER | 20

Dana’s Bacon Bolognese Sauce DA N A V I L L A N OVA | I H S M A R K I T

INGREDIENTS: 1½ lb ground beef 1 c chopped onion 8 slices bacon 2 c tomato sauce

Trim some fat off the bacon and cook in a large pot until crispy. Set aside ½ bacon drippings in the pot. Chop the bacon in ½-1 inch pieces and set aside.

2 tbsp tomato paste 1 c red cooking wine 3 tbsp fresh chopped basil Parmesan cheese Spaghetti or pasta of your choice

Sautée onions in bacon drippings until clear, don’t brown! Add beef and cook through. Add wine and simmer for 2 minutes and then add tomato sauce, paste, and half the basil. Serve over pasta with Parmesan cheese and add remaining basil

DINNER | 21

Focaccia from Bitetto/Puglia D E B E T R A C H T E N B E R G | E ATO N VA N C E

This focaccia recipe was handed down from my grandmother to my Mom. It was a traditional dish made in the region my family immigrated from in Italy. Both my Grandmother and my Mom had passed away by the time I was able to visit their town in Puglia. I have carried on their tradition in our family. I make it often! After the war my mother’s family actually used instant potato buds. They embraced the shortcut but I am back to using good old fashioned potatoes in this recipe!

INGREDIENTS: 6 c of flour Good quality salt 2 medium potatoes peeled and cut for mashing 2 packages of yeast Dried oregano 28 oz can whole peeled plum tomatoes or fresh ripe plum tomatoes

Boil your 2 peeled cut potatoes with ½ teaspoon of salt-water should b no more than ¾ inch over the potatoes. You will be mashing the potatoes in the water. We want to retain the starch and salt. When cooked set aside-mash in the pot when cool enough for handling. Let cool to room temperature post mashing. In a large bowl or kitchen aid with a dough hook combine 6 cups of flour, ¾ teaspoon salt. In a measuring cup add one cup of very warm water/add your two packages of yeast, stir until all yeast dissolved. Look at the bottom of the glass cup to make sure. You want no lumps. In another measuring cup pour two cups of your potato mixture. We want it soupy – not too thick.

. . . d e u n Conti DINNER | 22

Focaccia from Bitetto/Puglia continued... On a low setting or if u are doing by hand add the yeast/water mixture and then begin to add your potato mixture. Usually I use all two cups. Will depend on how soupy it is. The dough should begin to come away from sides of the bowl. I then mix by hand and form a ball. A little wet is good. If too wet add a little flour on your hands. If too dry add some cold water. Good to knead a little bit. Form a dough ball.

Spread/stretch the dough to the pan(s) of choice using your fingers.

On a baking sheet you have lined with olive oil place the dough ball. Cover all sides with oil. Easier to handle after the dough rises. Cover with a towel and place in a warm place to rise. 1½ to 2 hours.

Sprinkle dried oregano to taste over the dough.

Preheat oven at 375°F. Two choices: 20x14 inch pan with inch side (one dough) or split dough into ⅔ to ⅓ and use two round pans. If this option use a round pryrex pie plate for small and 12 inch round for the larger dough. The sides need to b deeper for the round pans for cooking as you are not spreading the dough as thin.

Salt the dough to taste. Spread tomatoes evenly over the top of the dough. If using canned tomatoes squeeze the juice out and break them into pieces. Same with fresh although not as much liquid so use the entire fresh tomatoe.

Bake at 375°F for 40-45 minutes.

! y o j n E

Place a generous amount of oil olive in the pan and oil both sides of the dough.

DINNER | 23

Grandma Anna’s Meatballs C L A R I C E O L I V I E R I | M E S I RO W

INGREDIENTS: Beef (Meatballs taste better with a little more fat) I usually buy 80% lean sirloin not chuck or ground Garlic Around two cloves per pound Egg 1 egg per 1½ lb Dried parsley Salt and pepper Breadcrumbs Grated parmesan cheese (Optional)

! ! ! y o j n E

Mix crushed garlic, egg(s), dried parsley, salt & pepper, breadcrumbs. Mix till you get the consistency you prefer. If you like cheese in your meatballs (my kids do not, so I do not add), you can added grated parmesan cheese.

Start heating up your extra virgin olive oil over low to medium flame Important to have a cup with warm water for moistening your hands, so that you can roll the meatballs to create a smooth texture before adding to the pan. (Keep in mind, that if the meatballs feel sticky, they will stick to the bottom of the pan, so consistency is very important. Keep hands moist as rolling and add more breadcrumb if meatballs feel too moist)

Once meatballs are rolled, start adding to your hot oil. Keep shaking the pan frequently to avoid burning and make sure to rotate so they are browned on all sides. I do not fry my meatballs completely, just enough to get them crispy brown so that they do not fall apart in the sauce. I then transfer them to my pot of past sauce. I simmer them in the sauce for about 1½ hours DINNER | 24

Green Chili Chicken E L I Z A B E T H F U N K | H I L LTO P S E C U R I T I E S

INGREDIENTS: 1 rotisserie chicken breast 20 oz Hatch Valley roasted green chili’s 14 oz can Las Palmas mild green enchilada sauce 1 package taco seasoning 3 peppers, roasted and diced (orange, red, yellow) 1 onion 1 tsp olive oil or use Pam spray 1 can white kidney beans (optional) Chicken broth

Roast peppers directly on grill until blackened, let cool and peel black skin off. Sauté onion in olive oil. Add diced chicken. Stir in taco seasoning so that it is all mixed in. Add green chili’s and half the enchilada sauce. Add diced roasted peppers and beans (optional) and stir. Mixture will be very thick. Add chicken broth and or enchilada sauce to get to desired consistency.

r e v o e v r Se rice

DINNER | 25

Salmon Fish Cakes R A C H E L P E R L M A N | B O E N N I N G & S C AT T E RG O O D

A family favorite made every year for Chanukah serve with Eggplant marmalade

INGREDIENTS:

Bring a large pot of salted water to the boil.

10 oz Yukon gold potatoes 1½ lb Salmon 1 small handful fresh parsley 1 free-range egg 1 lemon

Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil.

Olive oil 1 tbsp plain flour, extra for dusting

Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8 to 10 minutes, until the salmon and potatoes are both cooked. Remove the fish from the colander and put to one side.

. . . d e u Contin DINNER | 26

Salmon Fish Cakes from Rachel Perlman continued... Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour.

Put them onto a clean plate also dusted with a little flour. If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

Put a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 to 4 minutes on each side or until crisp and golden. You may need to cook them in two batches.

Add the egg and chopped parsley with a really good pinch of salt and pepper.

Serve straight away, with lemon halves for squeezing over, serve with lovely veg or a cool crisp salad.

Finely grate over the lemon zest, then mash and mix it up really well.

These fish cakes also go really if you use tuna instead of the salmon.

Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go.

DINNER | 27

Eggplant Dill Marmalade for Salmon Fish Cakes R A C H E L P E R L M A N | B O E N N I N G & B O E N N I N G & S C AT T E RG O O D

INGREDIENTS: 1 eggplant 1 apple 1 onion 2 tbsp dill Lemon juice Cinnamon 1 can diced tomatoes Salt and pepper

Prick holes in the eggplant with a fork and microwave for 8 minutes wrapped in a paper towel. Remove eggplant from the microwave and allow to cool and then remove all the inside of the meat of the eggplant and place in a small sauce pan with remaining ingredients. Simmer until the ingredients have the consistency of a thick sauce. Serve alongside the salmon cakes.

DINNER | 28

World’s Easiest Brisket P E P E F I N N | S T E R N B RO T H E R S

In our home the divine smell of this brisket means it must be the first night of Chanukah. I’ve made it every first night for the last 30+ years and the year I offered to change up the menu, there was a revolt! As a girl from the south I can also tell you it makes great barbeque sandwiches, and believe me, I’ve eaten a lot of barbeque.

! ! ! y o j En

P R E P T I M E : 15 minutes Great because it cooks itself

Combine all ingredients in a bowl.

T E M P E R AT U R E : 3 2 5 ° F

Line a baking pan with tinfoil on the bottom.

T I M E : Minimum 3½ hours

(This gets messy)

INGREDIENTS:

Place the brisket fat side up in the pan and cover with the sauce.

1 Brisket (Any size will work and DO NOT get a trimmed brisket, it needs to have some fat on it) 1 14-oz bottle ketchup 1 bottle chili sauce (Usually found near ketchup or barbque sauce) 1 c brown sugar

You are going to tent the brisket with tin foil, You can just cover the brisket or run the tin foil under the brisket, bring it up and either make a tent or cover it. Bake covered at 325°F for 2 hours 40 minutes then uncover and cook for another 30 minutes. You can not over cook this and if it is a big brisket let it cook longer. You want it to be tender!

This can be sliced or shredded (cook it longer) for barbecue sandwiches.

DINNER | 29

Vegetables &Sides

Photo by MadMax Chef on Unsplash

Broccoli Cheese Casserole J E N N I F E R W E I N T R A U B | B O E N N I N G & S C AT T E RG O O D

When you think about Thanksgiving, you think “turkey”. When you think about Easter, you may think “ham”. But if you’re anything like me, you think about the side dishes. Face it – without the sides, the dinner just wouldn’t cut it. For me, that one deal-breaker is my family’s broccoli casserole. If it’s there, I’m happy. If it’s not on the table, I’m confused.

P R E P T I M E : 15 minutes

Preheat oven to 350°F.

C O O K T I M E : 45 minutes TO TA L T I M E : 60 minutes

S E RV I N G S : 6–8

INGREDIENTS: 3 10-oz packages chopped frozen broccoli 1½ c mayo 2 c shredded sharp cheddar cheese 3 eggs, well beaten

Cook Broccoli for five minutes and drain and pour into a large pyrex baking dish.

WA R N I N G : If you read “broccoli” and thought “healthy”, you may as well stop reading. We were all hoping this dish was healthy, but unfortunately it’s not even close. But,hey, it’s delicious!

Finely Beat eggs and chop onion. Mix mayo, cheddar cheese, onion, and Cream of Mushroom in a large pot. Stir frequently on low heat until well blended. Top mixture onto the drained broccoli.

1 medium onion, minced 1 can Cream of Mushroom soup Parmesan cheese to taste

Sprinkle with parmesean. Bake for 45 minutes until hot and let cool for 10 minutes. SIDES | 32

Crunchy Cashew Kale Salad E L I Z A B E T H F U N K | H I L LTO P S E C U R I T I E S

INGREDIENTS: 1 buttercup squash, seeds removed and sliced 2 tbsp olive oil ¼ tsp freshly grated nutmeg Salt and pepper 1 head of kale, stems removed and leaves shredded ½ red onion, thinly sliced 2 tbsp olive oil 3 slices bread (I like a seedy multigrain, torn into pieces)

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil. Season with nutmeg, salt and pepper. Roast until tender and caramely, about 25 to 35 minutes. While the squash is roasting, place the kale and onion in a large bowl. Cover with half of the maple dressing and use your hands to massage the dressing into the kale. Evenly distribute it and massage for 3 to 4 minutes. Let it sit for 20 minutes or so, while you finish preparing the ingredients.

¼ tsp garlic powder ⅔ c whole honey roasted cashews 1 c cherry tomatoes, halved 6 oz goat cheese, crumbled

Heat a large skillet over medium heat and add the olive oil. Toss in the breadcrumbs and the garlic powder, stirring to coat. Cook, stirring often, until the bread is toasty and crisp, about 5 to 6 minutes. Take half of the cashews and finely chop them. Assemble the salad by tossing the massaged kale with the tomatoes, whole cashews, goat cheese and squash. Cover with the chopped cashews and the breadcrumbs. Serve immediately with the remaining dressing.

SIDES | 33

Maple Dressing for Crunchy Cashew Kale Salad E L I Z A B E T H F U N K | H I L LTO P S E C U R I T I E S

INGREDIENTS: 2 tsp dijon mustard 2 garlic cloves, minced 2 tsp apple cider vinegar ¼ tsp salt ¼ tsp pepper ¼ c pure maple syrup ½ c extra virgin olive oil

In a large bowl, whisk together the mustard, garlic, vinegar, salt and pepper. Whisk in the maple syrup. Slowly stream in the olive oil while whisking the entire time, until the dressing comes together. This dressing is going to be sweet, so if you want it a bit more tart, I would taste and add some vinegar 1 to 2 teaspoons at a time until your desired taste is reached. You can store this in the fridge for a week or so – just shake well or stir before using.

SIDES | 34

Romanian Zucchini Potato Latkes A L E X A M I L L E R | M O RG A N S TA N L E Y

INGREDIENTS: 2 lb zucchini 2 large russet or baking potatoes 1 medium onion 3 large eggs

Vegetable oil ¾ c matzah meal Salt and pepper

Grate the onion and add to the zucchini mixture. Add the eggs, 1 teaspoon of oil, and the matzah meal, starting with ½ cup meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well. In a large, heavy frying pan, heat a thin film of oil until almost smoking. Using a large oiled tablespoon, spoon round portions of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.

Photo by MadMax Chef on Unsplash

SIDES | 35

Spicy Pumpkin Chili E L I Z A B E T H F U N K | H I L LTO P S E C U R I T I E S

INGREDIENTS: 1 lb lean ground turkey meat 2 tbsp avocado oil, or olive oil ½ tsp crushed red pepper flakes, or to taste 3 fresh garlic cloves, minced 1 small yellow onion, diced 2 green bell peppers, diced 15 oz cooked red, chili, or black beans, rinsed and drained 15 oz cooked chickpeas, rinsed and drained 15 oz diced tomatoes, with juice, jar or fresh ½ cup low sodium broth, or stock (vegetable, chicken, or beef) 15 oz pure pumpkin puree 2 tsp pumpkin pie spice

Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid. Peel the potatoes and grate into the zucchini. As in the previous recipe, remove the liquid. This is important! Grate the onion and add to the zucchini mixture. Add the eggs, 1 teaspoon of oil, and the matzah meal, starting with ½ cup meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well. In a large, heavy frying pan, heat a thin film of oil until almost smoking. Using a large oiled tablespoon, spoon round portions of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.

2 tsp chili powder 1 tsp ground cumin 1 tsp sea salt, or to taste

Optional Toppings: Diced avocado, fresh chopped parsley/cilantro, sliced red chili, cheese, greek yogurt

SIDES | 36

Sweet Potato Casserole J E A N E T T E M C M E N I M O N | M A R K E TA X E S S

S E RV I N G S : 10

INGREDIENTS: C RU S T: 2 c brown sugar ⅔ c flour 2 c chopped pecans ⅔ c butter, melted S W E E T P O TATO MIXTURE: 6 c cooked and mashed sweet potatoes (about 6 large sweet potatoes) 1 c sugar ½ tsp salt 1 tsp vanilla 2 eggs, , well beaten ½ c butter, melted (1 stick)

Preheat oven to 375°F. Spray a medium-size casserole dish with nonstick spray. F O R T H E C RU S T: Hombine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes. S W E E T P O TATO M I X T U R E : Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10 to 20 minutes.

. . . d e u n Conti

SIDES | 37

Sweet Potato Casserole from Jeanette McMenimon continued... Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 to 20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

SIDES | 38

Turnip Gratin J A C K I E H A R R I S | M A C K AY S H I E L D S

INGREDIENTS: 4 whole turnips 3-4 cloves garlic 2 cups Gruyere cheese Chicken broth Heavy cream Salt and pepper to taste Fresh herbs to taste 2-3 tbsp melted butter

Preheat oven to 375°F. Start by peeling and very thinly slicing (can use mandoline slicer) the turnips and mincing the cloves of garlic. Grate the 2 cups of cheese. In a large oven-proof skillet or stoneware pan, cover the bottom with the melted butter and start placing a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top and add a couple tablespoons of butter (not melted). Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty. Repeat these layers 2 to 3 more. Sprinkle on some freshly ground pepper. Pop finished dish into the oven and bake for about 20 minutes or until the top layer of cheese is hot, brown and bubbly. SIDES | 39

“VEGAN” Caesar ….Healthy-ish ALEXA GORDON | GOLDMAN SACHS

Every now and then everyone needs something light, bright and fresh. We make this all the time in our house for lunches, or a side for pizza and even the boys love it!!!!

INGREDIENTS: ¼ cup olive oil ¼ cup soft (or silken if the store has it) tofu

Purée oil, tofu, lemon zest and juice, mustard, capers, and nutritional yeast in a blender until smooth. Season with salt and pepper.

2 tbsp lemon juice

Just before serving, toss dressing with lettuce, croutons, and almonds

2 tsp Dijon mustard

[Here is where you add the optional chicken and cheese]

½ tsp lemon zest

2 tsp Capers** I like more of these, so usually double the capers 2 tsp nutritional yeast (One of my favorite things to have around the kitchen...I throw it in everything) Salt, Pepper to taste Lettuce (I like romaine, or kale) Toasted almonds to grate/ chop for serving

ly l a u s u I : e t o e N p i c e r s i h t e l p i r t y t n e l p e v a h I . k so e e w e h t r o f d n arou

Croutons Can use store bought – I usually make my own with olive oil, dried rosemary, oregano, thyme, salt, pep, or nutritional yeast/parm/ asiago/gruyere if you wanna go nut

To make this salad completely unvegan... which is what we do to make it a ‘complete meal’... add grilled chicken and/or sliced parm/pecorino

SIDES | 40

SIDES | 41

Dessert

Photo by Pam Menegakisf on Unsplash

Almond Triangles K AT H Y C H R I S T E N S E N | I N V E S TO RTO O L S

This is an easy recipe that makes delicious, moist, chewy, rich almond bars. Super fast to whip up and they store very well – if there are any left!

INGREDIENTS: 2 c flour 2 c sugar ½ tbsp baking powder ⅛ tbsp salt 1 c butter, melted

Preheat oven to 350°F. Line a 9x13” pan with parchment paper and spray it with Pam (or similar). Combine flour, sugar, powder, and salt in a large bowl. Add butter, eggs, and almond extract. Stir til smooth.

4 eggs 2 tbsp almond extract ½ c sliced almonds ½ c coarse or regular sugar for sprinkling

Pour into prepared pan and smooth with a knife. Sprinkle almonds evenly across the top. Do the same with the sugar. Bake for appx 35-40 minutes, or until barely light brown and middle has set. Cool in pan. Using the parchment paper, remove from pan. Cut short side into 4 long bars, Cut long side into 6 long bars. Cut diagonally across bars to make triangles. Eat!

d n a l l e w e z e e r f These t f or a quick, a e r g . e k r c a a n s e d a m e hom

D E S S E RT | 4 4

Banana Chocolate Chip Oaties A D I D T I G U P TA | P I M C O

P R E P T I M E : 5 minutes

Preheat oven to 350°F.

C O O K T I M E : 20 minutes TO TA L T I M E : 25 minutes

INGREDIENTS:

In a bowl, add mashed bananas, oats and cinnamon and mix well to combine. Fold in chocolate chips.

1 c oats

Using a tablespoon, scoop mixture into heaping tablespoons onto a greased baking sheet.

1 tsp cinnamon

(Makes about 15 oaties)

2 ripe, mashed bananas

½-1 c chocolate chips 1 tsp vanilla extract Optional

Bake in the preheated oven for 20 minutes. Store in an airtight container in the refrigerator or pantry for 3 to 5 days.

Photo by Whitney Wright on Unsplash

D E S S E RT | 4 5

Betty Crocker Chewy Molasses Cookies L I N DA M A RT I N | R A M I R E Z

This is a flat wafer-type cooky. No preheating oven here as dough is chilled for a few hours

S E RV I N G : ~ 4 dozen 2½ inch cookies

Cream shortening and sugar thoroughly. Add eggs, molasses and milk: blend well.

INGREDIENTS: ⅓ c shortening ½ c sugar 2 eggs

Blend all dry ingredients (flour,salt,spices) and add to creamed sugar and eggs. Add currants, nuts and vanilla. Mix well.

½ c molasses 2 tbsp milk 1¼ c flour 1 tsp baking soda ½ tsp salt ½ tsp cinnamon

Chill several hours until firm. Heat oven to 350°F. Drop dough by small teaspoonfuls about 2 inches apart on a weel greased baking sheet.

¼ tsp gound cloves ¼ tsp all spice

Bake for 12 to 15 minutes.

1 cup currants ½ chopped walnuts or pecans 2 tsp vanilla

D E S S E RT | 4 6

Chocolate Chip Peanut Butter Pie LO R E N WO J C I K | T R A D E W E B

INGREDIENTS: C RU S T: ¾ c graham cracker crumbs

Recommend serving this Chocolate Chip Peanut Butter Pie slightly frozen so it has an ice cream-like consistency, and you’ll get a chocolaty crunch from the chips in every bite! You can also serve it at a softer consistency if you prefer.

¼ c granulated sugar 2 tbsp brown sugar 4 tbsp melted butter

FILLING: ½ c heavy cream

This Chocolate Chip Peanut Butter Pie starts with a simple, no-bake graham cracker crumb crust. Next, cream cheese, peanut butter, sugar and vanilla are blended together until smooth

8 oz cream cheese softened ¾ c granulated sugar 1 c creamy peanut butter 1 tbsp vanilla 1 c mini chocolate chips

Then whipped cream and mini chocolate chips are stirred in. Pour the filling into the graham cracker crust and freeze until firm.

D E S S E RT | 4 7

Dana’s Key Lime Pie DA N A V I L L A N OVA | I H S M A R K I T

INGREDIENTS:

C RU S T:

FILLING:

You can make a shortbread crust, add coconut, or macadamia for a twist.

1 can (14 oz) Sweetened Condensed Milk

I keep it simple and use a pre-formed crust –Keebler Shortbread is best, but hard to find. Keebler graham is fine too!

½ c + 2 tbsp key lime juice 4 large egg yolks 1tsp lime zest

C RU S T:

FILLING: Preheat oven to 350°F. Whisk together SC Milk and yolks until well combined. Add lime juice and whisk well. Will seem runny.

If making yourself:

Add zest last, fold in withspoon or it will get stuck all over whisk. Pour into crust and bake on middle shelf for 15 minutes or longer until it sets.

Shorbread crust

Do not overcook, it will firm up as it cools.

Keebler Shortbread or Keebler graham

Coconut or macadamia

Chill completely before putting topping on.

TO P P I N G :

1 c heavy whipping vraem

Combine heavy cream and sugar to taste.

1-2 tbsp sugar

(Filling is sweet, so I go with very little sugar in topping).

1 tsp lime zest

GARNISH: Lime wheels

Whip on high speed until firm peaks form. Can add more zest, or spinkle zest on top. Garnish with lime wheels.

D E S S E RT | 4 8

Easy Swedish Apple Pie J E N N A R U S S O T T O | M O RG A N S TA N L E Y

INGREDIENTS:

Preheat oven to 350°F.

1½ pounds Granny Smith apples peeled, cored and sliced (genrally 3-5)

Core, peel and slice apples.

1 tbsp sugar

In a 9” pie plate fill ⅔ full with the sliced apples.

1 c sugar 1 c flour 1 tsp cinnamon ¾ c melted butter 1 egg ¼ tsp salt

Sprinkle apples with the cinnamon and 1 tablespoon sugar. In a medium bowl, mix together 1 cup sugar, flour, salt, MELTED butter and an egg and spread the mixture over the apples. Bake in preheated over for 60 minutes or until lightly golden brown This is AN EASY alternative to apple pie!

d n a t i e Lov good! o s s e t s a t

D E S S E RT | 4 9

Honey Ginger Pumpkin Pie J E N N I F E R B E AT T Y | M A C K AY S H I E L D S

INGREDIENTS:

B U T T E R P I E C RU S T D O U G H D I S K

1 B U T T E R P I E C RU S T DOUGH DISK

Roll out dough on lightly floured surface to 13 inch round. Transfer to 9 inch deep-dish glass pie dish. Trim overhang to ½ inch. Fold overhang under; crimp edges decoratively.

1 15-oz can pure pumpkin ½ c (packed) golden brown sugar ⅓ c honey 3 large eggs 1¼ c whipping cream 1 tbsp finely grated peeled fresh ginger 1 tsp ground cinnamon

B U T T E R P I E C RU S T DOUGH 1¼ c all purpose flour ½ tbsp sugar ½ tsp salt ½ c (1 stick) chilled unsalted butter, cut into ½ inch cubes 3 tbsp (or more) ice water

Refrigerate 1 hour. Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer.Transfer to rack. Maintain oven temperature. Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1¼ cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. Serve at room temperature with whipped cream. (Can be made 6 hours ahead.)

. . . d e u n Conti D E S S E RT | 5 0

Honey Ginger Pumpkin Pie from Jennifer Beatty continued... BU T T E R P I E C RU S T D O U G H Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/ off turns, blend just until moist clumps form, adding more water by ½ tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)

Happy ! s y a d i l o H D E S S E RT | 5 1

Mocha Almond Cookies THERESA WERNER | ICE

INGREDIENTS: 4 oz unsweetened chocolate 8 tbsp (1stick) unsalted butter 6 tbsp coffee-flavored liqueur 2 large eggs

Melt together chocolate and butter over low heat, stir in coffee liqueur; keep mixture warm. Beat together eggs and sugar until fluffy. Stir flavored chocolate into the egg mixture. Sift together flour and baking powder; stir into chocolate-and-egg mixture and beat well. Stir in ground almonds.

¾ c sugar 1⅓ c sifted all-purpose flour ¾ tsp baking powder 1 c blanched almonds, finely ground

Extra sugar for rolling Sifted confectioners’ sugar, for rolling (this is the part I messed up this year – I forgot to sift the confectioners’ sugar – the powder will melt if you don’t tastes the same just not as pretty)

Chill dough until firm. Form dough into 1-inch balls and chill again for 10 minutes. Heat oven to 325°F. Roll balls first in granulated sugar and then in confectioners’ sugar, coating well. Bake for 15 minutes; remove to wire racks to cool.

D E S S E RT | 5 2

Molasses Cookies A D R I E N N E S O LT I | M A R K E TA X E S S

INGREDIENTS:

Mix ingredients.

¾ c oil 1 c sugar ¼ c molasses 1 egg 2 c flour

Form 1” balls. Roll in sugar. Cook 375°F for 6 to 10 minutes.

2 tsp baking soda ½ tsp cloves ½ tsp ginger 1 tsp cinnamon ½ tsp salt

D E S S E RT | 5 3

Italian Anisette Cookies J E N N I F E R S T R U N C K | M A R K E TA X E S S

INGREDIENTS: ½ c unsalted butter or margarine ¼ c shortening ¾ c granulated sugar 4 large eggs 3 c all-purpose flour

Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually.

5 tsp baking powder ½ tsp salt 2 tsp anise extract can use vanilla or lemon extract instead

T H I N G S YO U N E E D : Cookie sheets Mixing bowls Stand mixer Wire cooling racks

If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake at 375°F. for 8 to10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing. Amanda’s notes: Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.

Photo by Theme Photos on Unsplash

D E S S E RT | 5 4

Glaze for Italian Anisette Cookies J E N N I F E R S T R U N C K | M A R K E TA X E S S

INGREDIENTS: 2 c confectioners’ sugar sifted 3 tbsp milk

Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze. make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more. Amanda’s notes: I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.

Photo by Glen Carrie on Unsplash

D E S S E RT | 5 5

Potato Chip Cookies M I K A E L A R I X | M O RG A N S TA N L E Y

INGREDIENTS:

Mix by hand, don’t grease pans.

1 lb butter (4 sticks –softened) 1 c Sugar 1 tsp vanilla

Bake 350°F for 12 to15 minutes or until bottoms are lightly brown.

3½ c sifted flour 1 c chips crushed (classic lays work best) 1½ cups chopped pecans

Photo by Sigmund on Unsplash

D E S S E RT | 5 6

Seven Layer Bars B R O O K E A L L E N | M O RG A N S TA N L E Y

INGREDIENTS:

Melt butter in an 8 inch pan.

1 stick butter 1 c Graham Cracker crumbs 1 c coconut 1 6-oz package of Butterscotch bits

Sprinkle Graham Cracker crumbs over butter. Sprinkle coconut over Graham Cracker crumbs and butter.

1 6-oz package of Chocolate bits 1 c Eagle Brand sweetened condesned milk

Add Butterscotch bits.

1½ c chopped walnuts

Add Chocolate bits. Add condensed milk. Sprinkle chopped walnuts. Bake 350°F for 40 minutes. Cut into squares when cool.

a t a p e st e n o o ! x i D m t ’ n o d d n time a t one topping u p t s . u r e h J t o e h t f o p on to D E S S E RT | 5 7

Shortbread Chocolate Chip Cookies M A RY J O G U I DA | B L O O M B E RG

S E RV I N G S : ~90 cookies

Preheat oven to 350°F

INGREDIENTS:

Cream butter and 2 cups of confectioners’ sugar.

2 c butter, softened 2 c plus 3 tbsp of confectioners’ sugar (divided) 2 tsp vanilla ½ tsp salt

Beat in vanilla and salt. Gradually stir in flour until well blended stir in chocolate chips (Dough will be stiff)

4½ c flour 1 package (12 oz) semisweet chocolate chip cookies

Shape into 1-inch balls and place 2 inches apart on ungreased baking sheet. Flatten with a fork into 1½ inch rounds. Bake in preheated 350°F oven for 12 to15 min or until light golden. Remove to drying rack and dust with remaining confectioners’ sugar.

! y o j n e d n a l o o C D E S S E RT | 5 8

D E S S E RT | 5 9

Index

Thank You to Our Contributors A-Z | BY FIRST NAME

A D I D T I G U P TA | 4 5

JEANETTE MCMENIMON | 37-38

A D R I E N N E S O LT I | 5 3

J E N NA RU S S OT TO | 4 9

ALEXA GORDON | 40

J E N N I F E R B E AT T Y | 5 0 - 5 1

ALEXA MILLER | 35

J E N N I F E R S T RU N C K | 5 4 - 5 5

BA R B S M A L LWO O D | 1 9

JENNIFER WEINTRAUB | 32

BROOKE ALLEN | 57

L I N DA M A RT I N | 8 & 4 6

CLARICE OLIVIERI | 24

LINDSEY WETZEL | 9

COLLEEN MEEHAN | 18

LO R E N WO J C I K | 4 7

DA N A V I L L A N OVA | 2 1 & 4 8

MARSI DORAN | 14

DEBE TRACHTENBERG | 22-23

M A RY J O G U I DA | 1 5 & 5 8

ELIZABETH FUNK | 25, 33-34, & 36

MIKAELA RIX | 56

K AT H Y C H R I S T E N S E N | 4 4

PEPE FINN | 29

KIMBERLEY SIEGEL | 20

RACHEL PERLMAN | 26-28

I VO N E PA R R A | 1 0

THERESA WERNER | 52

JACKIE HARRIS | 39

! u o y k Than

INDEX | 61