Holiday Recipes
Food is an integral part of the holiday season, not only for the gastronomical joy it brings, but also for the memories it evokes. In the following pages, members of our Pennon staff share some of the recipes that make their holidays special.
BUTTER COOKIES
FROM THE KITCHEN OF RON HETRICK
Our family enjoys making these each Christmas Eve!
Ingredients:
n 4 cups of flour
n 1 cup white sugar
n 1 pound butter, softened
n 3 egg yolks
n Strawberry preserves
Preparations:
1. Preheat oven to 350 F.
2. Cream together flour, sugar, butter and egg yolks by hand in a large bowl.
3. Roll into balls and place on ungreased cookie sheet.
4. Use finger to press down and create small indentation in each dough ball.
5. Fill indentation with strawberry preserves.
6. Bake for 10 minutes or until starting to brown.
Makes about 4 dozen cookies.
n Ron Hetrick is president and CEO of Pennon, the parent company of WITF and LNP | LancasterOnline.
ROASTED VEGETABLES
FROM THE KITCHEN OF SALLY REYNOLDS
My mom was way ahead of her time — she always had multiple side dishes of fresh local vegetables with every meal, and especially for festive meals like Thanksgiving. Along with turkey and gravy, she liked to make a refreshing salad with butter lettuces and homemade vinaigrette, and an array of roasted vegetables such as the recipes on the following page. These are easy to make and flexible in how you season them. They can be served hot or at room temperature, or they can be made ahead and quickly reheated. The best part is that they keep my mom’s traditions alive for my own family.
ROASTED DELICATA SQUASH AND SHALLOTS
Ingredients:
n 2 delicata squash
n 6 shallots
n Olive oil
n Salt and pepper to taste
n Chopped fresh parsley or mint
n Balsamic vinegar
Preparation:
1. Cut squash in half lengthwise and remove seeds. No need to peel it. Slice cross-wise into thin crescents.
2. Peel shallots and cut into ½-inch-wide slices.
3. Place on a baking sheet pan and toss liberally with olive oil, salt and pepper.
4. Place in a 400 F oven (with convection, if available) and roast until tender and browning, about 20 minutes. Stir them a few times.
5. When they are done, toss with a big handful of coarsely chopped fresh parsley or mint and a little balsamic vinegar.
BABA GHANOUSH
Ingredients:
n 2 medium/large eggplant
n Olive oil
n Salt
n 1 large garlic clove
n 2 tablespoons tahini
n Juice of 1 lemon
n Pita chips or crackers
Preparation:
1. Cut eggplant in half lengthwise. Brush the cut sides liberally with olive oil and sprinkle with salt.
2. Put on a baking sheet pan and roast at 400 F (with convection, if available) until very soft and deflated, about 30–45 minutes. Let cool.
3. Mash garlic clove and a little salt with mortar and pestle until creamy.
3. Scoop eggplant innards into a flatbottomed bowl and use a potato masher or big fork to mash it to break up any long strands of eggplant.
4. Stir in mashed garlic, tahini, lemon juice, salt to taste and about 2 tablespoons extra virgin olive oil.
5. Serve at room temperature or cold with pita chips or favorite crackers.
ROASTED CAULIFLOWER
Ingredients:
n 1 head of cauliflower
n Olive oil
n 15 whole sage leaves
n 4 fresh whole garlic cloves, lightly mashed
n Salt and pepper to taste
Preparation:
1. Cut head of cauliflower into florets, sliced in half.
2. Place on a baking sheet pan and toss liberally with olive oil, salt, pepper, fresh whole sage leaves and fresh whole garlic cloves.
3. Place in 400 F oven (with convection, if available) and roast until browning, about 20 minutes. Stir a few times during roasting.
4. Taste and toss with a little lemon juice if it needs brightening.
n Sally Reynolds is director of digital marketing operations for LNP Media Group.
Baba ghanoush.
MIKE’S CHICKEN CREOLE FOR CROCKPOT
FROM THE KITCHEN OF MICHAEL WILLIAMS
This is my mother’s Creole recipe. She was a single mom with two young kids. This recipe made evening dinner prep much less hectic. This was a family favorite and the leftovers are just as good as the first night. If you prefer, you can substitute pork chops for the chicken breasts. Start the slow cooker in the morning and dinner is ready when you get home. Goes great with rice.
Ingredients:
n 6–8 boneless chicken breasts
n 2 cans of tomato rice soup
n 2 green peppers, sliced
n 2 medium yellow sweet onions, sliced
n Black pepper
n Thyme
Preparation:
1. Trim fat from breasts and grease a pan for browning at medium heat. Or brown the breasts lightly on the grill with burners on medium. Brown the breasts on both sides.
2. Evenly layer browned breasts in slow cooker. If you’re using a round slow cooker, layer half the breasts, then half the other ingredients, then start again with the second half of the breasts.
3. Add black pepper to taste.
4. Add tomato soup. (Also add water if the can calls for it.)
5. Add onions, green peppers and thyme to taste
6. Cook on low 10-12 hours.
n Michael Williams is a multimedia production manager with WITF.
1 DOUGH, 50 COOKIES!
FROM THE KITCHEN OF HELEN WIDDOWSON
This master cookie dough can be made ahead and refrigerated and used as needed. You can use any other ingredients to make different cookies. Such a timesaver, and cookies stay fresh!
ALMOND CRESCENTS
Ingredients:
n 1⅔ cup almonds
n ½ cup granulated sugar
n ¼ teaspoon salt
n ½ master cookie dough recipe
n 1½ teaspoons almond extract
n Powdered sugar (optional)
Preparation:
1. Preheat oven to 350 F.
2. In a food processor, pulse almonds, sugar and salt until finely ground.
3. In a large bowl, add almond extract to dough mix, then beat together the cookie dough and almond mixture on medium speed until thoroughly combined.
4. Roll the dough into 3-inch ropes and form into crescents. Place ¾ inches apart on ungreased baking sheets.
5. Bake for 12-14 minutes and let cool for 5 minutes on the sheets.
6. If desired, sift powdered sugar over cookies.
Ingredients:
n 2 cups butter, softened
n 2 cups sugar
n 2 large eggs, room temperature
n 2 large egg yolks, room temperature
n 2 teaspoons vanilla extract
n 5 cups all-purpose flour
n 1 teaspoon salt
n Helen Widdowson is the event coordinator for WITF.
Preparation:
1. Cream butter, sugar, eggs and vanilla together.
2. Mix flour and salt.
3. Add flour/salt mixture 1 cup at a time until dough consistency.
4. Wrap in plastic wrap. Can be stored in the refrigerator for 2 weeks.
Use the master cookie dough mix with other add-ins from cookie recipes you prefer, such as the Almond Crescents below.
CARAMEL LAYER CHOCO SQUARES
FROM THE KITCHEN OF JORDAN WILKIE
Best dessert to shorten your lifespan. Easy to make; easier to eat. Worth every second.
Ingredients:
n 14 ounces light caramels
n ⅔ cup evaporated milk, divided
n 1 package German chocolate cake mix
n ½ cup butter, softened
n 1 cup nuts (optional)
n 6 ounces semi-sweet chocolate chips
Preparation:
1. Preheat oven to 350 F.
2. Combine caramels and ⅓ cup evaporated milk and melt in sauce pan on low heat.
3. Mix cake mix, butter, ⅓ cup evaporated milk and nuts. Press half of dough in greased and floured 13-by-9 pan and bake 6 minutes.
4. Spread melted caramel mixture on crust, sprinkle with chocolate chips, then crumble remaining half of dough on top.
5. Return to oven for 15-20 minutes more.
7-LAYER GOODIE
FROM THE KITCHEN OF JORDAN WILKIE
Ingredients:
n ½ cup butter, softened
n 15 double graham crackers, crushed (1½ cups)
n 1 (6-ounce) package butterscotch bits
n 1 (6-ounce) package chocolate chips
n 7 ounces shredded coconut
n ½ cup chopped nuts
n 1 can sweetened condensed milk
Preparation:
1. Combine graham crackers and butter and press into 13-by-9 pan.
2. Sprinkle butterscotch bits, chocolate chips, coconut and nuts on top of graham cracker mixture.
3. Pour can of condensed milk over top.
4. Bake at 325 F for 30 minutes.
n Jordan Wilkie is a regional democracy reporter for WITF and LNP | LancasterOnline.
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CHRISTMAS CHOCOLATE CHIP COOKIES
FROM THE KITCHEN OF FRED VIGEANT
This personal twist on the Ghirardelli chocolate chip cookie recipe includes toffee pieces and red and green M&Ms for some Christmas flair.
Ingredients:
n 2¼ cups all-purpose flour
n 1 teaspoon baking soda
n ½ teaspoon salt
n 1 cup unsalted butter
n ¾ cup sugar
n ¾ cup brown sugar
n 2 teaspoons vanilla extract
n 2 eggs
n 1 cup Ghirardelli bittersweet chocolate chips
n 1 cup Heath English Toffee Bits
n 1 cup Christmas M&Ms
Preparation:
1. Preheat over to 375 F.
2. Stir together flour, baking soda and salt. Set aside.
3. Beat butter with sugar and brown sugar at medium speed until creamy.
4. Add vanilla and eggs, one at a time, mixing on low.
5. Gradually blend dry mixture into creamed mixture.
6. Stir in chips, bits and M&Ms.
7. Drop by tablespoon onto ungreased cookie sheets.
8. Bake 9-11 minutes or until golden.
n Fred Vigeant is vice president and chief audience officer for WITF.
HOT HOLIDAY PUNCH
METRO CREATIVE CONNECTION
As the mercury drops outside, families can warm up inside with a batch of Hot Holiday Punch, courtesy of Lines+Angles. Makes 14 servings.
Ingredients:
n 16 cups water, divided
Preparation:
1. In a large saucepan, set over mediumhigh heat, bring 1 quart of water and cranberries to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until the cranberries begin to pop. Drain, reserving liquid and cranberries. Put cranberries through a fine mesh strainer or food mill. Set aside.
2. In a Dutch oven or large pot, combine sugar, red-hots, lemon juice, cranberry liquid and cranberry pulp, and remaining 3 quarts of water.
3. Place cloves and cinnamon sticks in a double thickness of cheesecloth. Tie with string to form a bag; add to pan with the punch. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine mesh strainer. Serve hot with lemon slices and cranberries.
GUSTAVE FLAUBERT’S FRENCH HOT TODDY
METRO CREATIVE CONNECTION
Many people insist a hot toddy can help soothe the throat, open the nose and help a person get rest. There are various iterations of a hot toddy, but author Gustave Flaubert’s “French Hot Toddy” is so delicious that it can be served at any holiday gathering, or just to feel better if the common cold is an unwanted visitor. Enjoy Flaubert’s take, courtesy of “How to Drink Like a Writer” (Apollo Publishers) by Margaret Kaplan. Serves 1.
Ingredients: n 4 ounces apple cider
TRADITIONAL COQUITO
METRO CREATIVE CONNECTION
n 2 ounces calvados n 2 ounces apricot brandy n 2 ounces heavy cream n Ground cinnamon for garnishing
Preparation:
1. In a small saucepan, heat apple cider until warm. Remove from heat.
2. Add calvados and apricot brandy, stirring to combine. Pour into a heatproof glass.
3. Pouring in a circular motion, slowly add cream, allowing it to settle on top. Garnish with the cinnamon.
n ½ teaspoon vanilla extract
n 1 teaspoon ground cinnamon (add more to taste)
Preparation:
Coquito, which means “small coconut,” is made in batches with recipes passed down through families. It is similar to traditional eggnog, but Puerto Ricans will tell you it’s even better. The beverage is served throughout Navidad, or starting after Thanksgiving and ending in mid-January with the celebration of Fiestas de la Calle San Sebastián. This recipe for traditional coquito is courtesy of Discover Puerto Rico.
Ingredients:
n 1 can sweetened condensed milk
n 1 can evaporated milk
n 1 can cream of coconut
n ½ cup white rum
1. In a blender, add condensed milk, evaporated milk, cream of coconut, rum, vanilla extract and cinnamon. Blend on high until mixture is well combined, 1 to 2 minutes.
2. Transfer mixture into glass bottles and chill in the refrigerator until cold. To serve, pour coquito into small serving glasses and garnish with ground cinnamon or a cinnamon stick.
Make these potato latkes a Hanukkah tradition
METRO CREATIVE CONNECTION
Foods fried in oil traditionally are served during Hanukkah celebrations. This custom commemorates the miracle of candelabra oil miraculously lasting eight days in the rededicated and cleaned Temple, despite just a single day’s supply.
Latkes are a fried dish enjoyed through the ages. Since potatoes have long been inexpensive and tasty, they became a key ingredient in latkes (Yiddish for pancakes) among poor eastern European Jews. Eventually, potato latkes became a standard on holidays like Hanukkah.
Served warm and crispy, latkes are something no one wants to miss. Preparing and serving latkes in small batches can showcase them at their best. This Hanukkah, try the following recipe for Helen Wallerstein’s Potato Latkes from “Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors” (American Palate) by June Hersh.
HELEN WALLERSTEIN’S POTATO LATKES
Makes 24 latkes.
Ingredients:
n 5 medium russet potatoes, peeled
n 1 medium onion, grated (use a large one if you like a strong onion flavor)
n 4 eggs, beaten n ½ cup matzo meal
n 1 to 2 teaspoons salt
n ¼ to ½ teaspoon pepper n ½ cup vegetable oil for frying
Preparation:
1. In a food processor using the metal blade, or using a box grater, finely grate the potatoes. Place them in a colander and squeeze out all the liquid.
2. Grate the onion, using the food processor pulse feature to capture any small chunks. Stir the onions, eggs, matzo meal, salt and pepper
into the potato mixture.
3. Heat ½ inch of oil in a nonstick skillet over medium heat until very hot (a drop of water should dance in the pan). To test the seasonings before frying the entire batch (you wouldn’t want to taste the raw potato and egg mixture), drop one tablespoon of the mixture into the hot oil, fry for several minutes on each side and drain on a paper towel. Taste the latke and add more salt or pepper if needed. Now you are ready to make the rest.
4. Drop a generous tablespoon of latke batter into the skillet and flatten the pancake with the back of a spatula. Turn the latkes over when the underside is nicely brown, about 3 to 5 minutes. Fry until golden on both sides. Drain on waiting paper towels.
4. Repeat this process, adding more oil to the pan and a touch more matzo meal to the mixture if needed to absorb the excess liquid that will collect in the bowl. Serve hot.
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