HOLIDAY EDITION 2021
MCADAMS COOKBOOK RECIPES + STORIES TO KEEP YOU FULL ALL YEAR LONG
by McAdams + Team
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MCADAMS DIGS PRESENTS THE 2021 MCADAMS HOLIDAY COOKBOOK!
This cookbook was conceptualized as a means of celebrating the many unique traditions, cultures, and heritages represented throughout the firm. We hope you will enjoy the opportunity to learn about the dishes that are significant and special to your friends and colleagues – and perhaps to find some new favorites of your own!
ABOUT MCADAMS DIGS
McAdams DIGs (McAdams Diversity + Inclusion Group) is an employee resource group that seeks to cultivate an environment of diversity and inclusion through education, awareness, support, and open conversations. McAdams DIGs was created in late 2019, formalized with the addition of an employee-led Steering Committee in 2020, and expanded via diversity, equity, and inclusion (DEI) programming beginning in 2021. We cannot wait to see how we continue to grow and evolve together!
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CONTRIBUTORS
Adam Makuck Annette Lucas Becky Adams Bill Derks Brian Kisko Brian Purdy Cat Jackson Chery Gould Danielle Dunker Diana Doan Gevon Lockhart Jen Deal John Maxwell Juan Montes Julia Shutt Julie Young Kelli Garcia Kristen Mansfield Lara Hall Laura Holloman Lauren Micallef Lauryn Kabrich Madelene Finch Mary Heath Meenakumarie Schaffer Melissa Manjarrez Michael Vampran Mike Porvaznik Nichette Hill Paul Black Paul Hesselblad Quinton Libsack Rebecca Stubbs Ron Stewart Sarah Rasmusson Sean Gleason Sergio Soria Shelley Summerlin Susan Attaway Verity Burk Xochilyn Davis
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TABLE OF CONTENTS
Appetizers + Breads - 6
Soups, Salads + Sauces - 18
Main Dishes - 31
Casseroles - 37
Side Dishes - 44
Desserts, Pies, Cakes + Cookies - 52
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APPETIZERS + BREADS
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BACON WRAPPED JALAPENOS Submitted by Brian Kisko | P+D – RDU INGREDIENTS: 1lb Bacon 8-10 Fresh Jalapenos 1 Block Cream Cheese 1/2 cup Shredded Sharp Cheddar Cheese 16-20 Toothpicks PREPARATION INSTRUCTIONS: Preheat oven to 400* F. Cut off stems. Slice jalapenos in half, lengthwise. Using a spoon, scoop out seeds and membranes. Fill halved jalapeno with cream cheese and top with shredded cheddar cheese. Wrap jalapeno in bacon (approximately 1/2 slice per each jalapeno half) and secure bacon with toothpick. Arrange on baking sheet and bake for 15 minutes or until bacon is crispy. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is an appetizer that my family would prepare and eat before special holiday meals like Christmas and Thanksgiving. I always enjoyed getting to eat this snack while waiting for the rest of the meal to finish cooking. It has become a tradition in our family.
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FURIKAKE CHEX MIX Submitted by Danielle Dunker | Administration – RDU INGREDIENTS: 2 cups each Rice, Wheat Corn Chex 1 bag Bugles 1 bag stick/mini pretzels 1 container Wasabi peas (4.5 oz/half tube if Asian crackers have wasabi peas) 1 bag Cheetos 1 bag Asian rice crackers (any variation but I prefer the glossy rice crackers. If unable to find, half a packet of the round discs is just as good) Honeycomb, Peanuts, Marcona almonds, Popcorn (optional/swap-ins) Sauce: 3/4 cup butter 3/4 cup Light Karo syrup 3/4 cup sugar 3/4 cup canola/grapeseed oil 2 tablespoons shoyu (soy sauce) 2 tablespoons Worcestershire sauce 2 teaspoons Tapatio hot sauce (I’ve used Sriracha or Franks) 1 bottle Nori Komi Furikake Rice Seasoning (DO NOT OMIT) *This is in the International/Asian aisle at some grocery stores, but you’ll likely find it at an Asian grocer. There are different variations so be sure to get the Nori Komi Furikake Rice Seasoning unless you deliberately prefer a different seasoning blend. PREPARATION INSTRUCTIONS: Put 3/4 cup each butter, Karo syrup, sugar and oil in a pan and cook over medium heat, stirring until sugar has dissolved. Add 2 tablespoons each shoyu, Tapatio hot sauce, and Worcestershire sauce, stirring until well combined. Preheat oven to 250ºF. Pour sauce over cereal mixture and mix well in a reusable roasting container (you’re going to need something really big to distribute and mix evenly). Place into the oven and stir every 10 to 15 minutes. After the first stirring, mix in one bottle of Nori Komi Furikake. Mix well to evenly distribute the furikake nori and the sauce. You can tell the mix is done when it’s dry--the sauce has been evaporated and is no longer sticky--it takes 1 to 2 hours, depending upon the humidity. Don’t take it out too soon, it will be sticky and not crunchy. Store in airtight containers to stay fresh. Enjoy! - Recipe link: http://www.foodjimoto.com/2011/08/furikake-chex-mix.html WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: I’m submitting a fan favorite recipe. I can’t take credit because I got it from my friend back home in CA but ever since I brought to this side of town, it’s been pretty darn popular. I generally make it during special occasions (i.e., birthdays, larger gatherings, or holidays) and it’s always a hit! McAdams Holiday Cookbook / 2021 9
SAUSAGE DIP Submitted by Gevon Lockhart | Human Resources – RDU INGREDIENTS: 1 lb. sausage of your choice (Jimmy Dean – Sage and Regular, or Sage and Maple flavors work well) 8 oz package of cream cheese 10 oz can of diced tomatoes PREPARATION INSTRUCTIONS: Brown the sausage, season to taste and drain. Melt the cream cheese in a crock pot (or soften in advance) and then add the can of diced tomatoes. Blend the cream cheese and tomato mixture, then add the sausage and stir. Cook the sausage mixture on high until hot. Stir to blend well and serve immediately. Serving Suggestion Serve with your favorite tortilla chips as a nice compliment to the sausage dip. I love Tostitos Scoops! - Note: Double the ingredients for a larger group. Also, you may prefer a cheddar cheese blend instead of cream cheese. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This dip has become a family favorite. The last time that I made it for a family event was Thanksgiving 2019 (PreCOVID) for my family in Winston-Salem, NC. It’s something for guests to snack on until dinner is ready to serve. When there’s ever any leftover dip, it’s always a fight over who gets the last bit. It warms my heart that something so simple is loved by all. It’s such a family favorite that I can’t show up without the sausage dip... and my famous deviled eggs!!!
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BEER BREAD Submitted by Lara Hall | P+D – DFW INGREDIENTS: 3 cups self rising flour 1/2 cup sugar 12 oz beer (any kind, but we use shiner) 1/2 cup butter PREPARATION INSTRUCTIONS: Preheat oven to 350 degrees. Combine flour, sugar, and beer. Spray your loaf pan with cooking spray and pour in the mixture. Bake for 50 minutes. Pull the bread out after the 50 minutes and pour the melted butter over the top. Bake for an additional 10 minutes or until golden brown on top. Once cooled remove from the pan and serve. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This recipe comes from my husband’s side of the family and has been passed down through the years. We love it for toast in the morning as well as with our favorite soups in the winter.
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MEXICAN CORNBREAD Submitted by Lara Hall | P+D – DFW INGREDIENTS: 2 boxes Jiffy Cornbread Mix 2 eggs 1 lb. hamburger meat 1 cup cheese 1 jalapeno, seeded and chopped 1 onion, chopped 1 can cream style corn PREPARATION INSTRUCTIONS: Preheat oven to 425 degrees. Cook your meat, jalapeno and onion until browned. Combine all ingredients in a large bowl. spray a 9x13 metal pan with cooking spray, then pour in mixture. Bake around 45 minutes or until golden brown on top. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is a go to dish in our family that was passed down from my great grandmother. Served best with a good pot of beans.
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GRANDMOTHER’S FAMOUS CRANBERRY BREAD Submitted by Paul Black | Civic Spaces - RDU INGREDIENTS: 2 cups flour 1 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1/4 cup cold butter 1 egg, beaten 1 tsp. grated orange peel 3/4 cup orange juice 1 1/2 cups fresh or frozen cranberries, chopped 1 1/2 cups golden raisins PREPARATION INSTRUCTIONS: Preheat the oven to 350F degrees. Stir together flour, sugar, baking powder, salt and baking soda in a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once, stirring just until mixture is evenly moist. Then fold in cranberries and raisins. Pour into a greased loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Let rest for 10 minutes and then remove from pan to cool on wire rack. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This was a recipe from a children’s book called Cranberry Thanksgiving I had as a kid growing up in New England.
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SWEDISH BREAD Submitted by Paul Hesselblad | P+D – RDU INGREDIENTS: Dough: Makes 2 loaves 6 Tablespoons of Butter (3/4 stick) 1 Cup of water (can sub with milk or 1% milk) 1 Tablespoon fresh ground Cardamom 1 ½ Packages Active Dry Yeast (Fleischmann’s) or Rapid Rise 3 ½ Cups unbleached all-purpose flour 1/3 Cup sugar in the raw ¼ Teaspoon salt PREPARATION INSTRUCTIONS: Assembly: Mix the sugar, salt and cardamom in a small bowl. Sift 4 cups of flour into large mixing bowl and add the sugar etc. and mix in the flour. Heat water or milk to between 110 to 115 degrees. Heat the butter to between 110 to 115 degrees. Put yeast in the bowl with the warm liquid (water or milk) and watch the yeast “foam” this can go on for up to 5 to 10 minutes. Add the liquid (yeast/water or milk) slowly in the flour and mix / knead, add the warm butter, knead until the flour is elastic and starts to pull away from the bowl, the dough should be fairly dry and not wet and sticky. If it is, add more flour. Cover the bowl with a towel and place in a warm (80 degrees) draft free place. Let the dough rise until doubles in size, about 60 minutes. Cut the dough in half. Use a rolling pin to make the dough into 2 rectangles. Cut each rectangle into three equal size strips. Roll the strips into a log then Braid the three strips into a braided loaf. Place the 2 braided loaves on the baking sheet, cover with a towel and let dough rise again about double in size. Glaze: 1 Egg beaten – brush on bread just before going in oven Course sugar (sugar in the raw) to sprinkle on top of egg wash Chopped or sliced hazelnuts or almonds (optional) Baking: Preheat the oven to 400 degrees. Brush the dough with the beaten egg and sprinkle with the course sugar. Put in the oven for 15 minutes. Lower the heat to 350 (may want to apply an egg wash in spots) and bake for an additional 15 minutes or until golden brown. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: Our family does not go a single holiday season without making this simple breakfast/dessert/anytime “traditional” braided sweet bread. The bright aromas of cardamom and malty caramelized sugars go exceptionally well with some morning coffee. The recipe comes from my father’s mother, Margarete Mooney (Irish) who married into a Swedish family. Beware, it is wicked delicious right out of the oven; so be ready to make more.
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PANETTONE BREAD Submitted by Verity Burk | P+D – DFW INGREDIENTS: 24 grams sourdough starter 72 grams all-purpose flour warm water 1/8 teaspoon instant yeast 350 grams bread flour 165 grams granulated sugar 5 egg yolks 213 grams unsalted, softened butter (about 2 sticks) 168 grams bread flour zest of half an orange 1 tablespoon of vanilla salt candied lemon peel candied orange peel 63 grams crushed pistachios, unsalted 6 grams almond flour 4 grams corn starch or bread flour 4 grams cocoa powder 5 grams oil 80 grams granulated sugar 30 grams egg whites (about 2) PREPARATION INSTRUCTIONS: Start with 24 grams of mature sourdough starter. Add 24 grams all-purpose flour and 12 grams of water at 85 degrees. Mix and cover starter. Place in oven with light on. Feed with 24 grams of flour and warm water every 4 hours, 2-3 times. Let sit for 12 hours at room temperature. Measure out 203 grams of water, separate 50 milliliters at 90 degrees and add 1/8 of a teaspoon of instant yeast. Dissolve and add back into the rest of the water. Add 350 grams of bread flour to mixer. Add 83 grams granulated sugar and mix into flour. Start mixer and add in bloomed yeast mixture. Add 3 large egg yolks. Add 57 grams levain. Scrape sides as needed, and mix on low until the dough comes together. Add in 83 grams unsalted softened butter and continue to mix. Cover dough with plastic wrap and let rise at room temperature for 12 hours. Once tripled in size, add in 168 grams bread flour. Add half an orange of zest, a tablespoon of vanilla, 6 grams salt, 2 large egg yolks. Mix ingredients on low speed. While mixing, add in 55 grams water at 85 degrees, reserve 10 grams. Mix for about 5 minutes and switch the speed to medium. Add in 82 grams sugar in 3 batches. Mix for another 3-5 minutes. Switch to low speed and add 130 grams unsalted butter. Switch to medium low speed and mix until dough starts to pull from the sides of the bowl. Switch to low speed and add 120 grams candied orange peel, 55 grams candied lemon peel (cut into strips), and 63 grams crushed pistachios. Place in a separate bowl and cover for 1 hour. At halfway mark, stretch and fold dough and cover for the remaining 30 minutes. Transfer to a board and separate into portions. Using bench scraper, while lightly oiled, push dough under itself until you have a taught ball. Divide into two molds and proof in the oven with the light on and a tray of hot water for 6-8 hours. In a separate bowl, mix together 6 grams almond flour, 4 grams corn starch or
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bread flour and 4 grams of cocoa powder, 5 grams oil, 80 grams sugar, and 30 grams egg whites. Spread a layer of mixture on top of proofed bread and place in the oven at 350 degrees for 35-50 minutes. Remove from oven and skewer the base of each loaf. Cool the loaves upside down between level pots or bowls.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: It’s a holiday Italian bread that my dad ate growing up in England. Panettone means Christmas to us like pumpkin means Thanksgiving. It’s much better than store-bought!
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CHOCOLATE HONEY BREAD Submitted by Quinton Libsack | Residential - RDU INGREDIENTS: 1 Pound pre-made loaf of raw frozen white bread dough (such as Bridgford Ready-Dough) Baking spray 2 Tablespoons of butter (Salted or unsalted) 1-2 cups of milk chocolate chips (depending on how chocolatey you like it. I prefer 2 cups) 1/2 cup of honey PREPARATION INSTRUCTIONS: ***Start thawing the bread dough the night before!!*** Grease a 8 1/2” x 4 1/2” loaf pan with the baking spray, and cover the frozen loaf with a layer of baking spray, and insert the frozen loaf into the pan, bottom side up. Cover with plastic wrap and let it thaw in the fridge overnight. Take out the thawed dough Thanksgiving morning, remove plastic wrap, and place on a high shelf to allow the dough to rise (3-6 hours) until it is about 1/2” above the edge of the pan. Once the dough has risen, cover your working area with a sprinkle of flour to prevent the dough from sticking to the tray or table, and use a roller to roll out the dough to about 1/3” thickness. Not too thin! The dough should be flattened into a rectangular shape at this point. (We’re going to be rolling the dough up from one short side of the rectangle to the other in the next step.) Now microwave/melt your butter and use a brush or spoon to cover the top side of the rolled out dough with butter. Cover the dough evenly with your honey and chocolate chips. (pro tip: leaving a little space at all edges of the dough prevents the honey and chocolate from leaking out when baking and makes sealing the edges easier). Once the dough has been covered with the honey and chocolate ingredients, ROLL up the dough starting on one short side of the dough rectangle. Roll it back up into a loaf shape. Once rolled up, pinch it so it stays rolled and pinch both open ends of the rolled loaf closed with your fingers to make sure all ingredients are sealed inside. Place the rolled-up dough back in the greased loaf pan (tip: seam side down) and bake for 25-30 minutes at 375 degrees F. Once complete, remove from the loaf pan immediately to cool (30-45 minutes), and enjoy! WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: I’ve been making and eating this as long as I can remember my family Thanksgivings. Every year for 23 years! Always made by the kids of the family no matter how young - it’s impossible to mess up, made with your hands (get messy!), and the easiest way to sneak some chocolate before dinner. I’ve always eaten it alongside my Thanksgiving meal, but this also makes an excellent desert. I hope you enjoy!
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SOUPS, SALADS + SAUCES
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VIETNAMESE CHICKEN PHO Submitted by Diana Doan | Land Development - CLT INGREDIENTS: Stock 1 rotisserie chicken carcass 1 package of phở spices - usual brand we buy is “Old Man Que Huong PhoởBac Spice Seasoning / Gia Vi Nau Pho Bac Hieu Ong Gia Que Huong” (You can find it at most Asian supermarkets or Amazon online) 1 yellow onion 2 shallots 2 table spoons of white rock sugar 1 cube or 1 tablespoon of chicken bouillon powder 2 tablespoons of fish sauce (optional) 2 tablespoons of sea salt Noodles and Garnishes Fresh rice noodles (portions vary on personal preference) (We buy fresh rice noodles that you can find in most Asian supermarkets. It is in pink packaging called “Banh phoởTuoi”) Rotisserie chicken (portions vary on personal preference) 1/4 of a white or yellow onion thinly sliced 1 bunch of green onions/scallions sliced 1 bunch of cilantro (optional) lime wedges to squeeze into your bowl (optional) sliced red chili peppers or jalapenos (optional) bean sprouts (optional) hoisin sauce (optional) sriracha (optional) PREPARATION INSTRUCTIONS: Shred a whole rotisserie chicken and place any bones/carcass into your large stock pot. Broil/roast your yellow onion whole and your 2 shallots whole at 400-450F for 15 minutes. Allow to cool, then peel the skin off. Once the skin is peeled off, cut each onion or shallot into quarters. Broil/roast your Pho spices at 400 F for 10 minutes or until browned and aromatic. Then place into the cheese cloth bag provided in the pho spice package. Place the chicken bones/carcass, roasted yellow onion, shallots, and pho spices into your large stock pot. Fill your stock pot up with water and leave 2 inches from the top of the water to the rim to allow room for the broth to boil. Let the broth come to a rolling boil for 5 minutes, then lower the temperature to a slight simmer. Let the broth simmer for as long as you would like- the more it simmers the more flavor it will bring out from the chicken bones. My family typically prepares the broth in the morning and lets it simmer all day 8+ hours until dinner time. It is recommended to let simmer for at least 1 hour though. 30 minutes before you plan on serving the broth, add in the chicken bouillon, rock sugar, and salt. You can also add in fish sauce at this point but it is optional. Taste and add more salt/sugar/fish sauce as needed. Prepare your fresh rice noodles as directed on the packaging. Typically, you will only need to dunk it in boiling water for 10-15 seconds if you are using fresh noodles. Place the noodles into a bowl along with the other garnishes listed above to fit your preferences. Add in the broth and enjoy!
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WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This dish is meaningful to my family and culture because when most people think of Vietnamese cuisine, they think of Phở. It is easy to make, cheap to make, and tastes delicious. It brings back my nostalgic childhood eating all the Vietnamese dishes that my mom would make for my family.
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ORANGE POP MOLDED SALAD Submitted by Bill Derks | Land Development - RDU INGREDIENTS: 1 large package (6 oz.) orange jello 1/2 pint whipping cream, whipped 1 cup orange pop (soda if you’re not from Michigan) 1 large can (24 oz.) mandarin orange sections 1 1/2 cups miniature marshmallows PREPARATION INSTRUCTIONS: Dissolve jello with 2 cups boiling water. When cool, add the orange pop. Chill until slightly thickened, then whip. Fold in whipped cream, mandarin oranges and marshmallows. Put into large mold or 9x13 pan and chill until firm.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: It’s from my mom. Grandma to my kids. Growing up I, my brother and sister, along with my cousins, looked forward to having it every Thanksgiving. We have made it a tradition in our house as well. That even this kid, and this kid’s kids, look forward to having it as well.
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SOFRITO SEASONING MARINADE Submitted by Meenakumarie Schaffer | Administration - RDU INGREDIENTS: Preparation Time: 15 minutes 2 large onions 2 large green bell peppers 1 cubanelle pepper or red bell pepper 1 head of garlic 1 large bunch of cilantro 15 leaves culantro (or substitute cilantro) PREPARATION INSTRUCTIONS: Rinse veggies and herbs. Peel garlic and onions. Remove seeds and stems from peppers. Cut peppers and onions into chunks. Blend all ingredients in food processor. Easy! Recipe Notes This recipe makes a lot! Generally, you only use 2-3 tbsp at a time, so I freeze mine in ice cube trays and store the “sofrito cubes” in a Ziploc bag. Just take out your cubes and throw them in your recipe, no need to thaw!
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: It was gathered based on memory from cooking with my family. Family dinner with my aunts and uncles and cousins. My family is from Guyana. It is located in South America and is in part of the Caribbean. The sofrito seasoning a base used in many recipes. I challenge you find other recipes where sofrito is used.
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UKRAINIAN / RUSSIAN POTATO SALAD OLIVYE Submitted by Julia Shutt | Residential - RDU INGREDIENTS: 4 medium potatoes (boiled in skin, peeled) 5 hard-boiled eggs 0.5 lb of bologna (ham or cooked meat can be used instead) 4 medium pickles (I prefer “Claussen”) 1 can of sweet peas (drained) 3 medium cooked carrots (optional) 3/4 cup of mayonnaise 1 Tbs of sour cream Salt and pepper PREPARATION INSTRUCTIONS: Cube potatoes, cut up eggs, bologna, pickles, carrots (optional). Add sweet peas (don’t forget to drain first). Stir well, add mayo and sour cream, stir again. Add salt and pepper (to taste). Chill before serving and ENJOY! WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: Growing up during the Soviet Union era this salad was the staple of any holiday gathering (especially New Year’s Eve). Maybe because the ingredients are so simple and easily available? During those times we didn’t have chicken nuggets or pizza served for kids and this potato salad was the kids’ favorite! Interestingly, my American born children have always liked it too and we often include it in our holiday menu. The salad (pronounced Oh-liv-yea) was named after Belgian cook Lucien Olivier. He was a chef of the Hermitage, one of Moscow’s most celebrated restaurants. He created the original version of the salad in the 1860s.
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GRAPE SALAD Submitted by Lara Hall | P+D - DFW INGREDIENTS: 1- 8 oz. pkg cream cheese 2 cups whipped cream 1/2 cup powdered sugar 2 pounds red grapes 2 pounds green grapes ¼ cup brown sugar to sprinkle on top PREPARATION INSTRUCTIONS: Combine all ingredients and serve cold. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is a kid favorite at my house!
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OVERNIGHT SALAD Submitted by Lauryn Kabrich | Water Resources - RDU INGREDIENTS: 1 head iceberg lettuce 1 head cauliflower 1 medium white onion 1 lb bacon (fried and crumbled) ½ cup grated parmesan cheese ¼ cup granulated white sugar 2 cups mayonnaise (Hellman’s Real Mayonnaise recommended) PREPARATION INSTRUCTIONS: Wash iceberg lettuce and pat dry. Tear lettuce into large, bite-sized pieces. Place in the bottom of a large bowl. Break up cauliflower florets into small, bite-sized pieces. Place on top of the lettuce layer. Finely chop white onion. Place on top of the cauliflower layer. Fry bacon, pat off excess grease, and crumble into small pieces. Place on top of the onion layer. (Alternatively, can utilize pre-packaged bacon bits to save time during preparation). Spread mayonnaise over the layered salad evenly, using a spatula. Sprinkle the grated parmesan cheese and sugar over the mayonnaise layer. Cover layered salad (with lid, plastic wrap, or beeswax cloth), and refrigerate overnight. In the morning, thoroughly mix the salad, and you’re done! Serve cold. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: I am originally from Indiana, and all of my extended family still lives there - so most of the traditional foods that I grew up with were very hearty and largely focused around corn, potatoes, or cheese (and often found in casserole form)! One of the “healthier” options is a layered salad. Layered salads are particularly common in Midwestern potluck culture. They can be savory (often broccoli or cauliflower based) or sweet (fruit or Jell-O based). This Overnight Salad is a recipe of my maternal grandma and was made by her for the Easter, Thanksgiving, and Christmas holidays, as well as for family gatherings in the summer. Unfortunately, my grandma passed away in 1997, but my mom has carried on the tradition, and an Overnight Salad is a staple at any family holiday meal!
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SEVEN LAYER SALAD Submitted by Ron Stewart | P+D - DFW INGREDIENTS: 1/2 large serving bowl of shredded lettuce 1/2 cup chopped celery 1/2 cup chopped bell pepper 1/2 cup chopped yellow onion 10 oz frozen peas 1 pt. mayonnaise mixed with 2 Tbsp sugar 6 oz shredded cheese 1/2 lb. crumbled bacon PREPARATION INSTRUCTIONS: Layer ingredients in the serving bowl and refrigerate for 8 hours. Mix before serving. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: I bring it to our company potlucks every year. It is a staple at our offices.
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GRANDMA’S GRAVY Submitted by Sergio Soria | Water Resources - CLT INGREDIENTS: 6 stalks of celery, chopped 4 carrots, unpeeled and chopped 2 Tbsp. unsalted butter, melted 5 lbs bone-in, skin-on, turkey thighs or drumsticks 1/2 cup dry white wine 8 cups water 1 Tbsp. whole black peppercorns 2 bay leaves 1/2 cup unsalted butter 1/2 cup all-purpose flour 1/4 cup corn starch 4 strips bacon PREPARATION INSTRUCTIONS: Make Ahead For broth, preheat over to 400 F. Place celery, carrots, and onions in roasting pan; add melted butter. Top vegetables with turkey and bacon. Roast uncovered for 1 hour. Transfer to an 8-qt. pot. Stir wine into hot roasting pan, scraping up all browned bits; add to pot. Add water, peppercorns, and bay leaves. Bring to boiling. Reduce heat. Simmer, covered, 1 hour. Strain broth through a fine mesh sieve, removing solids. Measure about 6 cups and refrigerate extra for future use. In a 4-qt pot melt 1/2 cup butter. When it begins to foam, add flour; whisk until smooth. Reduce heat to mediumlow; cook and stir frequently for 10 minutes or until it darkens to a deep caramel color. Remove from heat. Gradually stir in 6 cups of broth. Cool and transfer to container. Can be frozen up to 1 month To Serve Thaw overnight in the refrigerator. Transfer to a large saucepan. Reheat over medium heat, stirring occasionally. Meanwhile, in a small bowl combine cornstarch and cold water. Add gravy to mixture, cook and stir until thickened and bubbly. Season to taste with salt and pepper. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: There’s nothing better to cover up small or large mishaps in Thanksgiving dishes than smothering it in a good gravy. My grandma always made double the recipe every year and sent me home with half, so it was always a great reminder of Thanksgiving with the whole family and now I make it every year for our friends and family.
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SHEPHERD’S PIE Submitted by Becky Adams | IT – RDU INGREDIENTS: Meat Filling 1 tbs ghee or vegetable oil 1lb ground beef (can substitute lentils, ground turkey, ground lamb, or add ground sausage) 1 small yellow onion, diced 3 large cloves garlic, minced 1 tsp dried parsley 1 tsp dried basil 1 tsp dried oregano 1/2 tsp salt 1/2 tsp black ground pepper 1 can alphabet soup Mashed Potato Top Layer 2 large baking potatoes cut into 1-inch chunks (or equivalent amount of any potato - we leave the skin on if using a red potato or other similar potato) 1/2 stick of butter/4 tablespoons 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper 1/2 cup milk or cream of choice - add last and adjust depending on how much liquid is needed Cheese Topping 1 cup mild cheddar cheese 1/8 c green onion top (green part only) finely sliced PREPARATION INSTRUCTIONS: Preheat oven to 375. In a skillet (or preferable Dutch oven or cast-iron pan), brown diced onion until light brown and translucent. Add meat, garlic, and spices, sauté until fully cooked. Drain meat as needed. Add can soup and mix; set mixture aside. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: When I was a little kid, my mom found some version of this recipe in a cooking magazine and clipped it out; the original recipe is long since gone, but this has become a staple in our family! We have a couple funny memories attached to it. When I was in middle school, there was a horrible snowstorm in North Carolina, and everything shut down for what felt like forever. We were out of school, had no electricity, and were sleeping in the living room next to the fireplace. We were eating the leftovers in our fridge before cooking new meals, and I noted that there was a single portion of shepherd’s pie left... since it was my favorite food, I asked my mom if I could have it. She said yes, but I said that I wanted to save it for as long as possible, knowing that we’d be without power for a while and the pie would be warm and tasty. Several days into the power outage, I finally said I wanted to eat the pie... I went to open the ice chest, only to find that the leftovers were gone! Turns out, my dad had eaten them for lunch, and I remember
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the disappointment to this day! Alphabet soup was not in the original recipe. The original recipe had a can of beef broth, but when I was in high school and making this for my family, I accidentally grabbed a can of alphabet soup instead of the beef broth! I dumped the soup into the cooked beef. and was very surprised, but had to roll with it. It turned out really tasty and we’ve kept the alphabet soup in it ever since.
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MAIN DISHES
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TURKEY CHILI Submitted by Annette Lucas | Water Resources – RDU INGREDIENTS: 1 small yellow onion, diced 1 tbsp olive oil 2 cloves garlic, finely minced 2 (14.5 oz) cans low-sodium chicken broth 1 (7 oz) can diced green chilies 1 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp dried oregano 1/2 tsp ground coriander 1/4 tsp cayenne pepper salt and freshly ground black pepper, to taste 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes 1 1/4 cup frozen or fresh corn 2 (15 oz) cans cannellini beans 2 1/2 cups shredded left-over turkey* 1 Tbsp fresh lime juice 2 Tbsp chopped fresh cilantro, plus more for serving Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional) PREPARATION INSTRUCTIONS: Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: We often take after holiday hikes with friends and family. This dish is great because it can be made the night before and heated up when needed to serve to hungry people who have been outside on a chilly day.
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SWEDISH MEATBALLS Submitted by John Maxwell | Residential - DFW INGREDIENTS: 3/4 lb. lean ground beef* 1/2 lb. ground veal* 1/2 lb. ground pork (Have meats ground together twice) 1 1/2 C. soft breadcrumbs 1 C. light cream 1/2 C. chopped onion 1 TBSP butter or margarine 1 egg 1/4 C. finely snipped parsley 1 1/2 tsp salt 1/4 tsp ginger dash each pepper and nutmeg *Note: We have used venison or elk in place of these Gravy 2 TBSP flour 3/4 C. canned condensed beef broth 1/4 C. cold water 1/2 tsp. instant coffee PREPARATION INSTRUCTIONS: Preheat large skillet at medium heat (cast iron works best). Preheat oven 325 deg. Soak bread in cream for 5 minutes. Cook onion in 1 TBSP butter till tender but not brown. Combine meats, crumb mixture, onion, egg, parsley, and seasonings. Beat until fluffy (about 5 minutes at medium speed in electric mixer, or 8 minutes by hand). Form into 1-inch balls. Brown evenly in skillet in 2 TBSP butter - not all at once, just enough to cover the bottom of the pan. When each batch is done combine in a large, greased casserole dish. Best eaten with mashed potatoes. This recipe makes 5 dozen meatballs. Once all meatballs are cooked it’s time to make the gravy. Stir flour into drippings in skillet. Add beef broth, water, instant coffee. Heat and stir until gravy thickens. Add gravy to the meatballs in the casserole dish, cover, and cook about 30 minutes. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: All of my great-grandparents on my mother’s side came to the U.S. from Sweden in the early 1900’s so Swedish meatballs have been a family Christmas tradition that has been passed down and celebrated every year.
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INVERSE SALMON AVOCADO TOAST Submitted by Lauren Micallef | National Brands - RDU INGREDIENTS: 6 slices of smoked salmon or lox 3 avocados 3 eggs 3 slices of bread, toasted 1/3 cup cream cheese 1 lime, zested and juiced 1 tbsp oil PREPARATION INSTRUCTIONS: Place a square of plastic film in each ramekin and brush the inside with a little oil. Break an egg in each plasticlined ramekin and close the plastic wrap around the eggs. Cook the eggs for 4 minutes in boiling water. In bowls, completely cover the interior of each bowl with 2 slices of smoked salmon. Remove the plastic wrap from around the cooked eggs and place one egg in salmon-lined each bowl. Place the (peeled and de-seeded) avocados in a bowl. Add the cream cheese, lime juice and mash with a potato masher. Then fill the bowls with the mixture. Cut each sliced of toasted bread into a disc the same size as the bottom of the bowl. Place them on top of the bowl, covering the avocado. De-mold the domes by turning the bowls upside down and removing the bowl. Sprinkle them with some lime zest and enjoy. Video Instructions Here https://www.chefclub.tv/en-us/recipes/original/091d8c97-0b65-4023-bd88-05a71c78a579/inverse-salmonavocado-toast-an-epic-upgrade/ - The Trick - buy good salmon that is in large slices. The result is much nicer and doesn’t fall apart. Avocado must be a bit soft. Eggs must be fresh. Make extra bread toasts. Enjoy! WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is an improved version of what my grandma often made for holidays. It’s quick to make, looks great and everyone enjoys it.
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WHITE CHICKEN CHILI IN CROCKPOT / SLOW COOKER Submitted by Sarah Rasmusson | Human Resources - CLT INGREDIENTS: 4-6 thawed and diced chicken breasts 1 jar of salsa 1 pack of sliced pepper jack cheese with jalapeños 3 cans of white Northern beans 1 tsp chili powder PREPARATION INSTRUCTIONS: 3-4 hours on high or 7-8 hours on low in your crockpot! Start in the morning or night before to prep, then throw it in and have it for an early lunch/dinner or an in-between meal of the Holidays! Serving suggestion: Serve with tortilla chips and a side of guacamole, or with white rice on the bottom of bowl. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: Not necessarily a culture thing, but my mom would always cook this when the seasons started to change and when there was a cold night approaching. She would make batches of this because it was so yummy 2-3 days later and you could eat it for lunch or dinner.
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CASSEROLES
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TATER TOT CASSEROLE Submitted by Cat Jackson | Administration - RDU INGREDIENTS: Tater Tots 6 to 10 Eggs Cheese Ham Onions/ scallions peppers, mushrooms, anything you would put in an omelet PREPARATION INSTRUCTIONS: Take any size Pyrex baking dish and spray with Pam. Cover the bottom of the pan with a single layer of tater tots. Bake at 425 degrees until tots are crispy. Remove from oven and cover with cheese, ham, scallions (whatever filling you would like). Beat 6-10 eggs (depending on size of Pyrex), season with salt and pepper, pour over tater tots and toppings. Bake until eggs are cooked - 10-15 minutes. Cut and enjoy! WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is our go to easy Gluten Free family/ buffet breakfast! Kids love it, fills up grownups, travels well, can be reheated!!
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SWEET POTATO CASSEROLE Submitted by Jen Deal | Marketing - CLT INGREDIENTS: Pudding 6 Medium Sweet Potatoes (baked, peeled, mashed) 1 C Sugar 1/2 Teaspoon Salt 2 Eggs (well beaten) 1 Stick Butter (cut in small pieces) Crust 1 C Brown Sugar 6 Tablespoons Plain Flour 1 C Chopped Pecans 4 Tablespoons Butter (melted) PREPARATION INSTRUCTIONS: Preheat oven to 350. In a large mixing bowl combine all pudding ingredients and mix well. Transfer pudding mixture to a 9x12 baking dish. Top pudding with Crust. Bake for 30-40 minutes or until crest is your desired golden brown. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is a staple dish every year at our family’s thanksgiving - it’s the perfect complementally side. It’s also my most requested item at every Friendsgiving.
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QUICK CRAB CASSEROLE Submitted by Julie Young | P+D - RDU INGREDIENTS: 6 slices bread, cubed 1 lb. crab meat (can use imitation crab) 1/2 lb. sharp cheddar cheese, grated 1/4 c. butter, melted 3 eggs, beaten 1/2 t. dry mustard 2 c. milk dash of salt PREPARATION INSTRUCTIONS: Must do ahead and refrigerate overnight. Line bottom of greased 11 x 7-inch casserole dish with bread. Layer crab on top of bread. Spread cheese on top of crab. Pour melted butter over top. Beat eggs, dry mustard, milk, and salt together. Pour over casserole. Refrigerate overnight. Bake covered at 350 degrees for 1 hour. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: When my husband and I got married and started a family, we were looking for ways to create our own traditions for our new family. This recipe was passed to me by my mother who made it for brunch the morning after my husband and I were married. Now, we prepare this dish for holiday mornings so we can enjoy time with our family while a casserole bakes in the oven. We do it for Christmas morning, but it could be done for any special occasion or brunch.
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SAVORY CORN PUDDING Submitted by Madelene Finch | Marketing - RDU
INGREDIENTS: 3 tablespoons flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons kosher salt 6 large eggs 2 cups heavy cream (if you don’t have this, milk will be fine) 1/2 cup salted butter, melted and cooled Olive or canola oil 3 1/2 to 4 cans of corn (can use 6 cups of frozen or fresh corn, if preferred) 1/2 chopped sweet onion (can use frozen, if preferred) 2 tablespoons chopped fresh thyme PREPARATION INSTRUCTIONS: Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended. Heat oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13- x 9-inch (3-quart) baking dish and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving. Sprinkle with remaining 1 Tbsp. thyme. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is a recipe that I found looking through a magazine (Southern Living) several years ago in preparation for my first Thanksgiving that I hosted at my house. My mom, my brother and his family came over for Thanksgiving that year. I had never tried corn pudding before, but really was intrigued by the savory part of it. I made it and it was a hit. After that, I started bringing it to my mother-in-law’s house, and she really liked it, so now she asks for it (which makes me smile because I am not a very good cook, LOL).
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3-CHEESE CAULIFLOWER CASSEROLE Submitted by Verity Burk | P+D - DFW INGREDIENTS: 2 tablespoons unsalted butter 1 medium head of cauliflower, about 2 1/2 lbs, broken into florets 2 tablespoons all-purpose flour 1 cup heavy cream or half-n-half 3/4 cup grated gruyere cheese 1/2 cup grate gouda cheese 1/4 cup panko or breadcrumbs 2 tablespoons parmesan 1 tablespoon thyme 1 tablespoon olive oil PREPARATION INSTRUCTIONS: Preheat oven to 400 degrees and butter a 2-quart or 9x13 baking dish. Bring a large pot of salted water to boil and blanche the cauliflower for 5 minutes. Drain and set on a dishtowel to cool and dry out. In a small saucepan, melt the 2 tablespoons of butter over medium heat. Mix in the flour to create a roux, stirring for about 1 to 2 minutes until a pale golden color. Continue stirring while pouring in the cream or half-n-half and bring to a low simmer. Stir frequently to avoid burning. Once the mixture thickens, take the pan off the heat, and stir in half the gruyere and gouda. Pat cauliflower dry and transfer to baking dish. Pour the cheese sauce over the cauliflower and season with salt and pepper. Top with remaining gruyere and gouda. Place dish in oven for 20 minutes or until the cauliflower starts to turn golden brown. While cooking, stir together panko, parmesan, oil, and thyme in a small bowl. Remove dish from oven and sprinkle panko mixture over cauliflower. Return to the oven for 10 more minutes. Allow to cool for 5 minutes before serving. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: We love vegetables with our Thanksgiving and Christmas dishes, and this is a perfect addition!
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SIDE DISHES
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CREAMY MASHED POTATOES Submitted by Kelli Garcia | Water Resources - RDU INGREDIENTS: 5 lbs potatoes Salt Pepper Butter, 4 tablespoons…or more Cream cheese, 4 oz…or more Sour cream, 4 oz…or more Dried minced onions, 3 tablespoons…or more Paprika PREPARATION INSTRUCTIONS: Preheat oven to 350 F. In large pot, fill with cold water and season heavily with salt (analogy = should taste like the ocean). Dice potatoes into cubes and toss into seasoned water. Bring water to a boil and cook potatoes until tender to a fork. Depends on the amount of potatoes, could be 20 minutes. Once tender, drain potatoes and place in a good mashing bowl (or put back in pot). Before mashing, season potatoes with salt and pepper and butter. The butter will soften the potatoes and make it easier to mash. Add desired amount of cream cheese and sour cream, taste as you go. These two ingredients will make the potatoes even creamier, so if you desire chunkier mashed potatoes, you don’t have to mash as much up front. Lastly, season mashed potatoes with the secret ingredient minced onions to taste. Dump mashed potatoes into baking pan. Drizzle melted butter over top and sprinkle with paprika. Bake potatoes for about 30 minutes, until golden and bubbly. Tips Make the dish night before or days before. Heat in oven later. To help mash, use immersion blender in glass/metal bowl. Don’t do if using red potatoes, will get very gummy. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: It’s my mom and Aunt’s recipe that we’ve passed down and use at every Thanksgiving.
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CARROT SOUFFLÉ Submitted by Adam Makuck | Residential – CLT INGREDIENTS: 1 pound of carrots peeled and chopped 3 large eggs, lightly beaten 1/2 cup of sugar, 1/2 cup of butter or margarine (melted) 3 tablespoons of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of vanilla extract PREPARATION INSTRUCTIONS: Bring carrots and water to cover to a boil in a medium saucepan: cook 45 minutes or until very tender. Drain. Process carrots in a food processor until smooth. Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1 quart baking dish. Bake at 350 deg F for 45 minutes or until set. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: My mom has made this every Thanksgiving that I can remember, and this dish is my favorite side dish. It is a staple in my household, and any time we are asked to bring any food for Friendsgiving or thanksgiving if we are not hosting, we bring this dish which is always a huge hit with never many leftovers!
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ARROZ CON GANDULES (RICE + PEAS) Submitted by Meenakumarie Schaffer | Administration - RDU INGREDIENTS: 1 tablespoon olive oil 1/3 cup sofrito (see recipe above) 3 cups water or low sodium chicken broth 1 packet of sazón con azafrán 1 chicken bouillon packet/cube 2 tbsp tomato paste or 1/3 cup tomato sauce 1 teaspoon dried Italian seasoning or oregano Italian seasoning consists of dried herbs such as basil, marjoram, oregano, rosemary, and thyme 1/4 cup fresh cilantro, chopped optional for garnish 3 bay leaves 2 tablespoons pimento stuffed olives optional 1 can Pigeon Peas/ Gandules drained and rinsed 2 cups parboiled rice PREPARATION INSTRUCTIONS: Heat your Dutch oven to medium heat, and add your olive oil and sofrito (see recipe). Stir often until fragrant and tender, but not browned, about 4 minutes. Next add in the tomato paste, olives, chicken bouillon and sazon. Stir to combine. Add in the drained pigeon peas, Italian seasoning, oregano, bay leaves. Allow the liquid to come up to a boil and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice. Once the mixture is boiling, add the rice. Gently stir the rice to get it submerged and distribute the pigeon peas throughout. Cover and allow the rice to absorb all the visible liquid, usually about 20 minutes. Place on medium-low heat. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low and allow it to steam for 20-25 minutes. It’s done with all the liquid absorbed and the grains are fluffy and fully cooked. Garnish with cilantro for presentation. Recipe Notes This recipe freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish. To reheat, transfer into a microwave safe bowl and cover with plastic wrap. Microwave for a few minutes, stirring occasionally until the rice is hot and fluffy. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: It was gathered based on memory from cooking with my family. Family dinner with my aunts and uncles and cousins. My family is from Guyana. It is located in South America and is in part of the Caribbean. The food there is a unique blend of Hispanic, Indian and African cuisines. Rice and beans are a staple in all Caribbean homes.
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COMIDA MAZATLAN FRIJOLES PUERCOS Submitted by Melissa Manjarrez | P+D - RDU INGREDIENTS: 2 Big cans of Pinto Beans 10oz roll of Mexican Cacique pork or beef chorizo 1 stick of Salted Butter 8oz of Shredded Pepper Jack Cheese 1/4 of can of chipotle sauce 1 small can Sliced Jalapenos with Carrots ¼ small jar of Manzanilla Olives stuffed with minced pimiento PREPARATION INSTRUCTIONS: Blend the beans in a blender. In a big pot incorporate the butter and cook the chorizo. When the chorizo is fully cooked you add the blended beans. The key is to constantly stir the beans to make sure it does not stick to the bottom of the pot. Once the beans start to bowl you start to add the chipotle sauce little by little, then you add the jalapeno with carrots can and the olives. Do not forget to continue to stir the beans. When all the ingredients are bowling together then you add the cheese. Do not forget to constantly stir the beans to make sure the beans do not burn in the bottom of your pot. There you have it; you have created Frijoles Puercos Sinaloa Style. Time to enjoy! WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: I am from the state of Sinaloa in Mexico and these beans are common in every party as a side dish. They are delicious and cheap to make. These beans are only served in the north part of Mexico. They are famous because we will wait for the next quinceañera, Christmas, Baptism, next big party to eat these beans.
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CHICKPEA FRITTERS Submitted by Gevon Lockhart | Human Resources - RDU INGREDIENTS: 15 oz canned chickpeas, rinsed and drained 1/4 cup flour of choice 1/4 cup grated or shredded parmesan cheese (or nutritional yeast) 1 tbsp chopped parsley 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 2 tbsp water 2 tbsp extra virgin olive oil (or oil of choice) 1/2 cup of your favorite veggies tahini sauce for serving PREPARATION INSTRUCTIONS: Mash up the chickpeas. Add all dry ingredients and mix well. Next add the wet ingredients. Mixture will be a pasty consistency. Section into balls and press flat into patties. Add oil (of choice) to skillet and fry on medium high heat until golden on each side. Serve with tahini sauce. Enjoy warm. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: I love fresh veggies from the garden. I also have fond memories of working in the garden with my dad as a youngster. To give my digestive tract a rest, I target at least two or three meatless meals each week. This recipe is really tasty and it was shared with me by a friend who is vegan.
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CANDIED YAMS Submitted by Susan Attaway | Accounting - RDU INGREDIENTS: 3 - 1lb Cans of Yams 3/4 to 1 cup of Brown Sugar 1 stick of butter 1/2 cup Karo Syrup PREPARATION INSTRUCTIONS: Drain canned Yams and place in oven safe casserole dish. Add brown sugar and butter (sliced) Cover with Karo Syrup. Bake at 350 degrees for 30 minutes or until Yams are soft WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: It is one of the very few dishes that my children think I make well. I have made this dish every year for the past 30 years for my family’s Thanksgiving dinner and I get asked every year if I am making it. I enjoy being able to make my children something that is a well-worn tradition and that they actually like!
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DESSERTS, PIES, CAKES + COOKIES
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MCLAREN BROWNIES Submitted by Brian Purdy | P+D - RDU INGREDIENTS: 8 ounces dark chocolate 6 eggs 2 cups sugar 2 tsp vanilla 2/3 cup all-purpose flour 1/2 cup cocoa powder (sifted) 2 tsp baking powder (sifted) 3/4 cup vegetable oil 1/2 cup yogurt PREPARATION INSTRUCTIONS: Pre-heat oven to 325°F. Melt dark chocolate in a double boiler (or a metal bowl over a pot of hot water). In a large bowl or the bowl of a stand mixer, add eggs, sugar, and vanilla. Whisk until fluffy. Add flour, cocoa powder, baking powder, and vegetable oil, mix gently. Then add yogurt, stirring to combine, do not overmix. Lastly, slowly add slightly cooled melted chocolate, mixing to combine. Pour into an 8x8 or 9x11 baking tray lined with parchment paper or sprayed with cooking oil. Place in pre-heated oven and bake for 45-55 minutes. They should be firm around the edges and soft in the middle and reach 195°F when inserted with an instant-read thermometer. Let cool in the pan on a baking rack for at least 15 minutes before trying to remove from the pan. Let cool longer for better texture and easier pan removal. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: These are the world-famous McLaren brownies. Those who know, know.
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BREAD PUDDING Submitted by Cat Jackson | Administration - RDU INGREDIENTS: 1 loaf stale French bread, if it’s fresh, leave it out overnight so it will get dry, cut into 1-inch cubes (yes, the quality and dryness of the bread really matter!) 2 ½ cups heavy cream 1 ½ cups milk 3 large eggs 2 cups sugar 2 Tbsp good vanilla extract OR 1 vanilla bean, sliced and scraped 3 Tbsp butter, softened pinch of salt 1 cup raisins, blueberries, chocolate chips (optional) Bourbon Sauce 1 stick butter 1 cup sugar 1 large egg ½ cup bourbon PREPARATION INSTRUCTIONS: Place 1 cup raisins in a small bowl and cover with 3-4 Tbsp. bourbon. Heat in microwave for 10 seconds, stir. Repeat. Bourbon should be very warm but not bubbling. Cover the bowl and the raisins soak until plump (about 1 hour). The raisins should have soaked up most of the bourbon so don’t worry about removing them. Preheat oven to 350° degrees. Use softened butter to cover bottom and sides of 9×13 glass or ceramic baking dish. Place cubed bread in a large mixing bowl and pour heavy cream and milk over the bread. Mix the bread, milk, and cream with your hands until no large pieces of bread remain and milk and cream have been absorbed. In a separate bowl, beat eggs, add sugar, salt and vanilla extract, mix well. Pour over the milk, cream, and bread mixture. Stir in raisins and any remaining whiskey (optional). Pour mixture into buttered baking pan. Bake until the liquid sets and the top starts to brown. and the edges of the pudding are browning and pulling away from the pan (40-50 minutes). Remove from oven and allow to cool as you make the sauce. Or, if making ahead of time, allow bread pudding to cool to room temperature, cover with aluminum foil and refrigerate until needed (up to 2 days). Bourbon Sauce You can make the sauce while the bread pudding is cooking or while it cools. Melt the butter in a medium saucepan over low heat. Whisk the sugar and beaten egg into the melted butter. Over low heat, stir the mixture constantly until the sauce is thick enough to coat the back of your spoon. Remove from heat. Whisk in the bourbon to taste. If you aren’t eating immediately then you’ll need to whisk it again just before you serve it. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: My mom loved bread pudding because her mom would make it. Growing up we were not big dessert people but now that I have my own family, we have dessert every night! Bread pudding was always on my list of things to make when my mom would visit. I loved watching her smile when I served it.
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48-HOUR CHOCOLATE CHIP COOKIES Submitted by Cheryl Gould | Human Resources - RDU INGREDIENTS: For the Toffee 1 stick unsalted butter 1 cup light brown sugar 1 teaspoon kosher salt For the Brown Butter 2 sticks unsalted butter 2 ice cubes For the Dough 1/2 cup sugar 1 1/2 cups dark brown sugar 2 teaspoons espresso powder 2 teaspoons kosher salt 2 teaspoons baking soda 2 eggs 2 teaspoons good vanilla extract 2 1/2 cups all-purpose flour 6 ounces chocolate, 70% cacao minimum Maldon sea salt PREPARATION INSTRUCTIONS: Start by making the toffee. Put butter, light brown sugar, and kosher salt in a saucepan over medium-low heat. (You can cut the butter into smaller pieces so it melts easier.) Mix together, continuously stirring. Heat until it reaches 300 degrees Fahrenheit (use a candy thermometer to be sure). Pour the toffee onto a baking sheet with parchment paper, then put it in the freezer to harden. In a medium-size bowl, mix the brown and white sugar, salt, espresso, and baking soda for the dough. Next, make brown butter by heating two sticks of butter on the stove over medium heat. Stir continuously until it turns golden brown. Put two ice cubes in the butter and mix until melted. Pour butter into the dough mixture. Mix in the eggs and vanilla. Add flour to the mixture to thicken the dough. Combine until smooth. Cut the chocolate into chunks with a knife. Set aside. Break the toffee into smaller bits, using a spoon or rolling pin. Pour the chocolate and toffee into the batter, folding over until evenly distributed. Use an ice cream scooper to scoop dough onto a pan with parchment paper. Put in the fridge for 48 hours to let the flavors settle and intensify (it makes a big difference!). After 48 hours, bake the cookies at 300 degrees for about 20 minutes. They should be golden brown with slightly crispy edges. Note: I had to periodically use a spatula to gently shape the cookies so they stayed round. Sprinkle sea salt over the top for the final touch. Serve with milk and enjoy!
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WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: Cooking has been a longstanding activity that I love sharing with my daughters. Most of the time our focus is on entrees and main dishes. During the holidays, we choose a dessert recipe to try. The only caveat is that there must be a high degree of complexity in how the desert is prepared. It’s our way of challenging ourselves in something that isn’t our norm. We have had many successes and a few failures; but all in all, the laughs are priceless!
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PANDEBONO Submitted by Juan Montes | Land Development - DFW INGREDIENTS: 1.5 cups of cassava flour (yuca flour, mandioca flour or tapioca flour) 0.5 cups precooked cornmeal (masarepa) 1 cup Colombian quesito or Mexican queso fresco 1 cup Feta cheese 1 large egg 0.5 tbsp baking powder 1 pinch of sugar 1 pinch of salt PREPARATION INSTRUCTIONS: Blend or mix together all of the ingredients except the egg. When step one looks homogeneous enough, add the egg to the mix. Once the mix looks smooth, make small balls of the mix. Think golf ball size. Can also do skinny donut style. Place the balls on a greased cookie sheet and bake at 425 degrees Fahrenheit for 20 minutes or until golden on top. Leave to cool a bit, but you can indulge while warm. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is an everyday staple in Colombia. It can be eaten for breakfast, or late night snack, or a snack in general. Generally mixed with coffee!
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RED VELVET CAKE Submitted by Kristen Mansfield | P+D - CLT INGREDIENTS: Cake 1/2 C. shortening 1-1/2 C. sugar 2 eggs 2-1/2 C. sifted flour pinch of salt 1 C. buttermilk 1 tsp. vanilla 2 oz. red food coloring 2 tsp. cocoa 1 tsp. baking soda 1 T. vinegar Frosting 1 box powdered sugar 1/2 stick butter 4 oz. cream cheese red sugar sprinkles PREPARATION INSTRUCTIONS: Cake Preheat oven to 350 degrees F. Cream shortening, sugar, and eggs. Add alternately flour + salt with buttermilk + vanilla. Make paste with food coloring and cocoa and add to mixture. Mix baking soda and vinegar and add to mixture. Flour 2 - 8” pans and add half of batter to each. Bake for 30 minutes. Frosting Cream powdered sugar, butter, and cream cheese to desired consistency. Once cake is cooled completely, frost (sides, middle and top) and sprinkle a copious amount of sugar sprinkles on the top. Best served cold (in my opinion). WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: My mother was tasked with making a red velvet cake every Christmas for our family dinner. She and I would bake it fresh Christmas morning and she always let me lick the beaters (the best part of baking). Since the cake is best served cold, we let it sit outside on my Grandparents’ picnic table (sealed of course) until it was time for dessert (Christmas Day is typically pretty cold in southern Indiana). Having a slice was always the perfect way to end the day. And while our Christmas Day festivities have changed over the years, a red velvet cake continues to be part of our family tradition.
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PECAN PIE Submitted by Lara Hall | P+D - DFW INGREDIENTS: 3 eggs 1 cup white sugar 1 cup corn syrup 2 Tablespoon butter, melted 1 tsp vanilla extract 1/4 tsp salt 1 1/2 cups pecan halves 1 recipe pastry for a 9-inch single crust pie PREPARATION INSTRUCTIONS: Preheat oven to 400 degrees F (205 degrees C). Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 35 to 40 minutes. The pie will be brown and slightly puffed. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: Pecan pie is a Christmas tradition for us! Who doesn’t love a good ole pecan pie?
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CHESS CAKE Submitted by Laura Holloman | P+D - RDU INGREDIENTS: 4 eggs 1 stick of butter 1 box Duncan Hines Batter Recipe Cake 1 lb confections sugar 1 - 8 oz. package of cream cheese softened 2 tsp vanilla or lemon flavoring PREPARATION INSTRUCTIONS: Preheat oven to 350 degrees. Mix 1 egg, butter and cake mix. Spread into 9 x13 pan. Blend 3 remaining egg, sugar, cream cheese and vanilla. Pour over mixture in pan. Bake for 40 minutes or until golden brown Cut into squares and enjoy! WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: For years my mom has made this for all special occasions in our family as it was the one dessert all four siblings could agree on. It signifies everyone being home, under one roof - something that doesn’t happen too often these days!
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BITE-SIZED CHEESECAKE Submitted by Mike Porvaznik | Residential - RDU INGREDIENTS: OREO COOKIE CRUST 18 whole Oreos (Double Stuff or regular) 1/4 cup (60g) unsalted butter, melted Cheesecake Filling 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt 2 large eggs 1 teaspoon pure vanilla extract 1 cup (180g) mini semi-sweet chocolate chips Homemade salted caramel Homemade Salted Caramel 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”) 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces 1/2 cup (120ml) heavy cream, at room temperature 1 teaspoon salt PREPARATION INSTRUCTIONS: Homemade salted caramel Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.) After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring. Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave
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Cookie Crust + Cheesecake Filling Preheat oven to 350°F (177°C). Line two 12-count cupcake pans with 24 liners. For the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press 1 heaping Teaspoon of mixture into the bottom of each liner, you should have enough for 24 cups. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling. For the filling: In a large bowl using a handheld or stand mixer, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips. Spoon batter into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will still be slightly jiggly, that’s OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours. Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover leftover cheesecakes tightly and store in the refrigerator for up to 5 days. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: My wife makes this amazing dessert every holiday get together, and it is known to be so good that her grandmother didn’t believe she could have possibly made it at home. Her grandmother thought they were store bought and now you can show off for your family and make better than store bought desserts.
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CROCKPOT PEANUT CLUSTERS Submitted by Mary Heath | Corporate - RDU INGREDIENTS: 1 16oz Jar dry roasted peanuts 1 16 oz Jar unsalted peanuts 1 bar sweet German chocolate 1 12oz package semi-sweet chocolate chips 1 1/2 packages white almond bark PREPARATION INSTRUCTIONS: Set crockpot to low heat. Layer ingredients in crockpot. Cover and do NOT lift the lid for 2 hours. Stir with wooden spoon and drop on wax paper. Enjoy! WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: Our family used to make these with our neighbors to give to friends throughout our community during the holidays. It was an easy recipe for kids to help out with. It reminds me of laughter and fun with friends and family around the holidays. Plus, they are super tasty and really hard to mess up!
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PECAN PIE Submitted by Michael Vampran | P+D - RDU INGREDIENTS: 1 ½ cups pecan pieces, divided use 3 eggs 1 cup sugar 1 cup dark corn syrup 2 tablespoons melted butter 1 ½ teaspoons vanilla extract ⅛ teaspoon salt Pie Shell PREPARATION INSTRUCTIONS: Heat the oven to 350 degrees. Roast 1/2 cup of pecans until browned, 6 to 8 minutes. Grind them in a food processor until ground; set aside. In an electric mixer with a wire whisk attachment, beat the eggs on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt and ground pecans. Beat the mixture on medium speed until well blended. Stir in the remaining cup of pecan pieces. Pour the filling into the Pie Shell. Bake at 350 degrees for 40 minutes. Reduce the temperature to 325 degrees and bake the pie until the filling is browned on top and the crust is a light golden brown, 35 to 40 minutes. Cool the pie at room temperature 1 hour before serving. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: Mississippi and Louisiana are steeped in a culture of food and music. This pecan pie recipe is our go-to and shows up in Fall and Winter dishes as pecans are typically harvested in September through October.
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RED VELVET CAKE Submitted by Nichette Hill | Residential - RDU INGREDIENTS: 2 ¼ cups sifted cake flour 1 teaspoon baking soda ½ cup vegetable shortening (such as Crisco®) 1 ½ cups white sugar 2 eggs 1 (1 ounce) bottle red food coloring 1 fluid ounce water 2 tablespoons unsweetened cocoa powder 1 cup buttermilk 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon apple cider vinegar 2 cups milk ¼ cup all-purpose flour 2 cups butter, softened 2 teaspoons vanilla extract 2 cups white sugar PREPARATION INSTRUCTIONS: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda. Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste and mix the paste into the shortening mixture. Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely. To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on medium speed until the frosting is light and fluffy, about 3 minutes. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: My children love it!
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MOLASSES SUGAR COOKIES Submitted by Rebecca Stubbs | Water Resources - RDU INGREDIENTS: ¾ cup margarine or butter 1 cup sugar ¼ cup molasses 1 egg 2 tsp baking soda 2 cup all-purpose flour ½ tsp ground cloves ½ tsp ground ginger 1 tsp ground cinnamon ½ tsp salt Granulated sugar (for rolling the cookies in prior to baking) PREPARATION INSTRUCTIONS: Preheat oven 375° F. Melt margarine or butter and let cool. Add sugar, molasses and egg. Beat well with electric mixer. Sift flour, baking soda, cloves, ginger, cinnamon and salt together. Add to first mixture. Mix well with electric mixer. Cover bowl with plastic wrap and chill at least 4 hours or for several days. Form walnut sized balls. Roll in granulated sugar. Place on ungreased cookie sheets approximately 3 inches apart. Bake for 8 – 10 minutes. Remove from the oven as soon as the puffiness in the middle settles, do not cook longer. You will see the “cracks” across the slightly convex top. Cool 1 to 2 minutes before removing from cookie sheet and place on cooling rack. Tips 1) The dough must be kept well chilled. We put our bowl of dough in a larger bowl of ice and return both bowls to the fridge if you have to stop rolling the dough while cookies are baking. 2) The cookie making process is smoother if you have at least 2 people, one to roll the dough into balls and the other to roll balls in sugar and put on pans. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This recipe comes from my paternal grandmother’s family. My dad grew up helping his mom bake these each year around the Holidays and throughout my childhood my family perfected the sequence where each of us had a role in the making of them. Though its similar to its cousin the ginger snap, these are chewy and will melt in your mouth. I have yet to find another cookie quite like it. Enjoy!
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PAVLOVA Submitted by Sean Gleason | Commercial - RDU INGREDIENTS: 6 egg whites 1.5 cup superfine sugar 2 tsp corn starch 1/2 Tbsp lemon juice 1/2 Tbsp vanilla extract Whipped Cream 1.5 cups heavy whipping cream 2 Tbsp granulated sugar Toppings - Fresh fruit PREPARATION INSTRUCTIONS: Preheat oven to 225 F. Have a large baking sheet with parchment paper ready. Use a stand mixer (or other) to beat the 6 egg whites on high speed (about 1 min) until it will keep some peaks when pulled, but do NOT over mix. Then very slowly add the 1.5 cups of sugar...very slowly add while still mixing. Mix 10-minutes until smooth and glossy. Again, do NOT over mix. Pour mixture in the center of the baking sheet on the parchment paper. Use a spoon to indent the center, about the diameter of a soft ball. Bake for 1 hour 15-minutes. Do NOT ever open the oven door. Turn off oven and leave closed and standing in oven for 30-minutes. Transfer to rack to cool Whip Cream Beat the heavy cream and sugar in a cold bowl for about 3 minutes until texture is correct. Let stand in fridge until ready. Once pavlova is cooled, coat the top with whipped cream and add washed/sliced fruit around the entire top. Recommend kiwi, blueberry, raspberry, and strawberry for color variety (but any will do). WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This dessert is the whole family’s favorite. There is seriously something wrong with you if you don’t like this dessert. My wife Stephanie, who is French, started making this when the kids were young to include fruit along with a tasty and sweet dessert. This is a simple recipe so when going to a friend’s house for a party and having young kids at the time, this also became a family go-to recipe because of its simplicity. Now don’t get too cocky, it’s almost impossible to get right the first time. You’ll over beat the eggs, over cook the pavlova, under cook it or maybe take it from the oven too quickly. There are numerous ways to sabotage this recipe. When bringing this to a party, you are a star. If you don’t want to show up the host or stand out too much, then don’t bring this dessert. Just go to Food Lion and get a generic cake. But if you want to Wow everyone, then give this a shot. We had small kids, now they are big kids, and have busy full lives...then to show up with this Show Stopper will make you appear to be superhuman. However, the trick is that it’s simple. Easy and fresh ingredients and the best dessert at the party. Don’t shortcut it and buy ready-made whipped cream, make it yourself and make your legend even bigger! Be sure to practice though, it’s simple but tricky. McAdams Holiday Cookbook / 2021 68
HERSHEY’S CHOCOLATE MOUSSE PIE Submitted by Shelley Summerlin | Administration - RDU INGREDIENTS: 1 envelope unflavored gelatin 2 tablespoons cold water 1/4 cup boiling water 1 cup sugar 1/2 cocoa 1 pint cold whipping cream 2 teaspoons vanilla extract 1 graham cracker crust whipped cream PREPARATION INSTRUCTIONS: Sprinkle gelatin over cold water in small bowl; let stand 2 minutes. Add boiling water and stir until gelatin is completely dissolved. Cool slightly. Mix together cocoa and sugar, then add whipping cream and vanilla. Add gelatin mixture and mix until well blended. Pour into graham cracker crust and refrigerate for about 3 hours. Garnish with whipped cream. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: This is a crowd pleaser for any chocoholics.
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SWEET POTATO PIE Submitted by Xochilyn Davis | P+D - DFW INGREDIENTS: 2 large, sweet potatoes 1 large egg ¾ cup of brown sugar ¾ teaspoons of ground cinnamon ½ cup of granulated sugar 1 teaspoon of nutmeg ¼ teaspoon of vanilla extract 8 tablespoons of melted butter. (The traditional recipe uses butter, but I have tasted this pie with a banana substitute before and it wasn’t too bad) ¼ cup of milk. (The traditional recipe uses whole milk, but I have requested soy or almond milk in the past and the end result is relatively the same) 1 store-bought 9” crust (OR make your own if you are talented enough to) PREPARATION INSTRUCTIONS: Preheat oven to 350 degrees. Peel sweet potatoes off before cooking. Leave them whole or cut them up into 1”-2” chunks. Whatever is easiest for you and your mashing methods. Boil the sweet potatoes over a high heat until they are soft. This should take somewhere between 18-25 minutes. Place your soft sweet potatoes in a large bowl so you can mash them or beat them until they are smooth. For the crust, brush the interior with melted butter and sprinkle ¼ cup of brown sugar over it. Add all of the remaining ingredients into your sweet potato bowl. Pour the sweet potato mixture into the crust. Place pie into oven and bake long enough for the crust to be golden brown, which is usually about 30-45 minutes. WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE: It became an African cuisine tradition brought to the United States by slaves, who made it using sweet potatoes and yams, a plant native to Africa, instead of pumpkin. Ever since, sweet potato pie has been a must-have dish at many African American family gatherings, especially Thanksgiving. - Neil, Denise. “Sweet Potato Pie Is Pumpkin’s Southern Cousin | the ...” The Wichita Eagle, Denise Neil, Nov. 2014, https://www.kansas.com/living/food-drink/article3792059.html. Some households must have turkey, some must have ham, some must have pumpkin pie in order for Thanksgiving to feel legitimate. I have enjoyed many Thanksgiving meals with churches and friends and extended family. Even with the variation that comes with integrating different groups and food favorites, I have never seen sweet potato pie missing from the menu, so I consider it to be a staple dish in my community.
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