HAPPY HOLIDAYS
from The New York Community Trust family
Dear friends,
This season we want to share some holiday joy and to thank you for being a part of our donor family. We have included some of our favorite food and drink recipes in this book—enjoy!
Looking forward to seeing you all in the new year. With warm wishes, Your friends at The New York Community Trust, Long Island Community Foundation, and Westchester Community Foundation
Amy, Beth, Brooke, Carrie, Connie, Dave, Diana, John, Julia, Kerry, Laura, Maggie, Marie D., Marie S., Shaneshia, and Skyelar
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Table of Contents
Drinks
John Oddy’s Pisco Sour
Savory
Beth Mirarchi’s Eggplant Involtini
Marie Smith’s Sweet & Sour Tuna
Skyelar Andrews’ Beef Stew
Julia Chang’s Japchae (Sweet potato noodle stir-fry with vegetables and beef)
Maggie Murphy’s Spanish Meatballs (Albondigas)
Carrie Trowbridge’s Christmas Eve Deli Dinner
Marie D’Costa’s Tortilla De Papas (Española a la Chilena)
Dave Okorn’s Crab Cakes
Sweet
Amy Freitag’s Buttermilk Pie
Kerry McCarthy’s Pecan Tassies
Brooke Intlekofer’s Hot Milk Cake
Connie Desimini’s Nonna’s Italian Cheesecake
Laura Rossi’s Vegan Chocolate Pie with Coconut Whipped Cream
Diana Gordon’s Mother’s Pumpkin Pie
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John Oddy’s Pisco Sour
This cocktail uses a brandy produced in Peru and Chile and is the perfect partner for rotisserie chicken!
Recipe adapted from Marian Blazes, The Spruce Eats.
Serves 1 to 2
2 ounces pisco
1 ounce simple syrup ¾ ounce Key lime or regular lime juice
1 large egg white 2 to 3 dashes aromatic bitters, such as Angostura
• Add the pisco, simple syrup, lime juice, and egg white to a cocktail shaker.
• Add ice to fill, and shake vigorously.
• Strain into an old-fashioned glass and sprinkle the bitters on top of the foam. Serve immediately and enjoy.
Beth Mirarchi’s Eggplant Involtini
My uncle remembers my great-grandmother putting him to work on the tomato mill in their Prospect Heights apartment when he was a little kid. For this recipe, we use canned tomatoes, but my six-year-old likes to help with the final steps: mixing the cheeses together for the filling and rolling it up in the eggplant slices. This is a rich and warming dish that happens to also be gluten-free and vegetarian. Buon appetito!
Recipe adapted from Deb Perelman, Smitten Kitchen
2 medium eggplants
Olive oil
1 (28-ounce) can of whole tomatoes
3 cloves of garlic, minced Red pepper flakes, salt, pepper, and oregano, to taste
1 cup ricotta 4 ounces grated mozzarella
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ingredients continued
½ cup Parmesan cheese, divided Finely grated zest and juice from half a lemon Fresh basil leaves, for serving
• Heat oven to 425°F. Line two large baking sheets with parchment paper. Cut the eggplant lengthwise into 1/4-inch-thick slices. Arrange in one layer on baking sheets. Brush lightly with olive oil and season well with salt and pepper. Flip slices and repeat on the second side.
• Transfer to oven and cook for 10 to 12 minutes, then flip each slice and cook for another 8 to 10 minutes. Set eggplant aside to cool.
• Heat 2 tablespoons of olive oil in an 11- to 12-inch sauté pan over medium heat; add minced garlic, 1 teaspoon salt, red pepper flakes, and oregano to taste. Cook for one minute. Add tomatoes and stir. Simmer for 10 minutes, stirring occasionally.
• When the sauce is done, taste and adjust seasoning as needed. Using an immersion blender, blend sauce to your desired consistency. If you need to use a blender, make sure you cool the mixture prior to blending and blend in batches. Ladle out 1 cup sauce and set it aside for serving. If the pan you made the sauce in is ovenproof, you’re good to go. If it’s not, transfer sauce to a 2-quart baking dish.
• Assemble the involtini: In a bowl, combine ricotta, mozzarella, 1/4 cup Parmesan, lemon zest, about 1/2 teaspoon salt, and a few grinds of black pepper. Place about 1 tablespoon at the end of each full-sized slice of cooked eggplant, and roll into a cigar. Place each roll in sauce, seam side down.
• Brush tops of eggplant rolls lightly with olive oil and bake uncovered for approximately 30 minutes, until bubbly around the edges and browned on top.
• Squeeze lemon juice over the top and scatter with basil leaves before serving. Serve hot, with reserved sauce and additional grated Parmesan cheese on the side, if desired.
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Marie Smith’s Sweet & Sour Tuna
I love having at least one different dish every holiday season. I get bored being traditional with the entire meal. This Sweet & Sour Tuna dish is what I will be serving this year.
Serves 4
3 tablespoons olive oil 1 large onion, cut into chunks 4 tuna steaks (at least 1-inch thick) 1 cup red wine vinegar ½ cup sugar
• Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion and cook until soft and translucent, about 5 minutes.
• Reduce heat to medium-low and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes. Remove the onion from skillet and set aside.
• Place tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
• Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan. Simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes.
• Place the tuna on the warm serving tray and top with onion and sweet-and-sour mixture.
• Serve with mashed potatoes and green beans or other favorite side dishes.
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Skyelar Andrews’ Beef Stew
While the 60-degree winter days of sunny Southern California may not have warranted such a warming dish, this beef stew was a staple during my childhood. Pair this with some fresh sourdough and you’ll be set!
Serves 4
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 pound beef stew meat
2 teaspoons canola or vegetable oil
1 onion, chopped
8 ounces white mushrooms, sliced
1 (14.5-ounce) can beef broth
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried thyme
2 potatoes, diced
2 carrots, sliced
1 loaf of sourdough bread
• Mix flour, salt, and pepper in a large bowl. Add the beef and toss to coat.
• Heat oil in a Dutch oven on medium-high. Add beef mixture. Cook for 2 minutes, until partially browned, stirring occasionally.
• Add onion and mushrooms. Continue to cook and stir until beef is browned.
• Stir in broth, tomatoes, and thyme; heat to boiling, stirring occasionally. Cover; reduce heat. Simmer for 1 hour.
• Stir in potatoes and carrots. Cover; simmer for 30 minutes, or until beef and vegetables are tender.
• Slice some sourdough bread and enjoy with the stew!
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Julia Chang’s Japchae (Sweet potato noodle stir-fry with vegetables & beef)
My grandmother always had japchae (pronounced: jahp-jeh) on the table as a side or appetizer for special occasions. Noodles symbolize longevity, so these were especially loved during the Korean New Year, which is usually in January. Yes, it takes some labor to cook each component separately, but the end result is colorful, sweet and salty, and a labor of love.
Serves 4
4 ounces beef (sirloin or top round will do) cut into ¼-inch-wide and 2-inch-long strips
2 large shiitake mushrooms, cut into thin strips 2 garlic cloves, minced
1 tablespoon + 1 teaspoon brown sugar
Ground black pepper 2 tablespoons + 2 teaspoons low-sodium soy sauce 1 tablespoon + 1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds, divided 12 ounces dangmyeon (sweet potato starch noodles); glass noodles will do in a pinch
Vegetable oil 2 cups fresh spinach
2 to 3 green onions, cut crosswise into 2-inch-long pieces ½ yellow onion (about ¾ cup), thinly sliced
4-5 wood ear mushrooms (or same number of white mushrooms), thinly sliced
1 medium carrot, cut into matchsticks
½ red bell pepper, cut into thin strips (optional) Salt
• Marinate the beef and shiitake mushrooms: Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon brown sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil. Cover and refrigerate while cooking other ingredients.
• Cook the noodles according to package instructions; they should be al dente. Strain and rinse in cold water
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to stop them from cooking. Put the strained noodles in a large bowl. Add ½ tablespoon of sesame oil, 1 tablespoon soy sauce, and mix. This will season the noodles and also prevent them from sticking together. Set aside.
• Cook the spinach: Heat a large pan on medium with a teaspoon of vegetable oil. Gently wilt the spinach down until cooked, about 30 seconds to 1 minute (should still be green!), and season lightly with salt. Remove, and put cooked spinach into noodle bowl.
• Cook the onions: Turn up heat to medium-high. Add 2 teaspoons of vegetable oil, if needed; stir-fry the onion and the green onions about 3 minutes. Onion should be translucent and a little softened, but retain some crunch. Remove and transfer to the noodle bowl.
• Cook the mushrooms: Add another teaspoon of vegetable oil, if needed. Cook the mushrooms with a pinch of salt for 2-3 minutes, until softened. Transfer to the noodle bowl.
• Cook the carrots and red bell pepper (if using): Add another teaspoon of vegetable oil, if needed. Add carrot strips and stir-fry on medium-high for 30 seconds to 1 minute. Add the red bell pepper strips and stir-fry another 30 seconds to 1 minute. Remove and transfer carrots and red bell peppers to noodle bowl.
• Add another teaspoon of vegetable oil, if needed. Add the marinated beef and mushroom mixture and stir-fry for a few minutes, until the beef is no longer pink and the mushrooms are soft. Remove and transfer to the noodle bowl.
• Time to mix! Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon brown sugar, ½ teaspoon ground black pepper, and 1 tablespoon of toasted sesame oil to the noodle bowl full of ingredients. Mix together gently; I suggest using your hands, chopsticks, or wooden spoons. Taste and add more salt, soy sauce, or sesame oil, as needed.
• Garnish with toasted sesame seeds and serve at room temperature or warm!
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Maggie Murphy’s Spanish Meatballs (Albondigas)
Every Christmas Eve, my family would make an array of appetizers to celebrate, with my mother’s meatballs being the star of the show. After traveling to Spain and trying Albondigas, I knew I had to recreate my mother’s famous meatballs with a bit of a twist. These meatballs are a great way to add flair to any holiday platter. From my family to yours, happy holidays!
Sauce Ingredients
3 tablespoons olive oil
½ onion, finely chopped
1 medium carrot, diced ¾ teaspoon each, sweet and smoked paprika
1 (28-ounce) can diced tomatoes
1 cup dry red wine
1 ½ cups chicken stock Flour to coat meatballs
Meatball Ingredients
2/3 cup bread crumbs
2 tablespoons milk ½ cup finely chopped white onion 1 ½ lbs pork, beef, and veal mixture
2 eggs, lightly beaten
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1 ½ teaspoons salt
1 teaspoon pepper
3 cloves garlic, minced or grated
Pinch of nutmeg
2 tablespoons minced parsley
Make the meatballs:
• Combine the bread crumbs, milk, and onion in a bowl; let sit 5 minutes.
• Add the meat, eggs, salt, pepper, paprikas, garlic, nutmeg, and parsley to the bread crumb mix. Knead gently to combine. Cover and refrigerate.
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Make the sauce:
• Heat 1 tablespoon of olive oil. Sauté onion and carrot until softened and starting to brown (about 5 minutes).
• Add paprika, tomatoes, wine, and stock. Bring to a boil, then reduce the heat to simmer for 30-40 minutes. Put half of the sauce in a blender and cool slightly. Then, puree and return to pot.
Cook the Meatballs:
• Create meatballs (I use a medium cookie scoop, about 2 tablespoons). Roll in flour.
• Heat 1 tablespoon of oil. Brown meatballs 3-5 minutes, then drop into sauce. Don’t crowd the pan. Add oil as needed.
• After all meatballs are cooked (approximately 30 minutes), add 1/3 cup water to the pan, scrape down the pan and add the drippings to the sauce.
• Serve as tapas, on toast, or with rice, polenta, or mashed potatoes.
Carrie Trowbridge’s Christmas Eve Deli Dinner
New York City is full of world-class delis. This is a recipe for Christmas Eve dinner, traditional in my family, and a favorite with those who don’t like to cook.
• Selection of breads from your favorite NYC deli
• Selection of cured meats from your favorite NYC deli
• Selection of cheeses (we love Grayson and Pico) from your favorite NYC deli
• Selection of pickles from your favorite NYC deli
• Side of pickled cucumbers from your favorite NYC deli
• Side of whitefish and baked salmon salads (from Russ & Daughters)
• Wasabi roe (from Russ & Daughters)
• Champagne
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Marie D’Costa’s Tortilla De Papas (Española a la Chilena)
This recipe comes from Spain, where both sides of my family originated. Over time we’ve adapted the recipe to include Chilean influences, as my mother’s family immigrated to Chile several generations ago. We take joy in preparing this recipe together and serving it at all of our family gatherings. Enjoy!
Serves 8
1 medium Spanish onion, cut into small squares
Salt White pepper
8 medium red potatoes, cut into 1/4-inch-thick slices 3 eggs 6 tablespoons olive oil, divided
• Toss the onion with salt and pepper.
• Heat 2 tablespoons of oil in a large pan. Add the onion and sauté. Stir constantly until translucent. Once translucent, remove from heat and set aside in a heat-proof bowl.
• Toss the potatoes with salt and pepper. Heat 2 tablespoons of oil in the same large pan. Add the potatoes and stir constantly until the potatoes are cooked (roughly 15-20 minutes), turning them gently every few minutes until tender when pierced with a small knife. Add the onions to the mixture and stir with a large wooden spoon.
• Once combined, use a colander to drain the oil from the potato-onion mixture. Save the drained excess oil for later use. Let stand until the mixture is warm, add salt and pepper to taste.
• Beat the eggs and add them to the warm mixture, making sure it’s well coated.
• Put the previously saved oil in a clean frying pan and pour in the egg mixture once the oil is heated. Cook for 2 to 3 minutes, until the sides are golden.
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• Place a large plate over the frying pan, hold it, and flip the frying pan over so that the “tortilla” ends up on the plate.
• Put another 2 tablespoons of olive oil in the pan and slide the inverted “tortilla” onto the pan. Cook until the other side is golden brown. Serve hot.
Dave Okorn’s Crab Cakes
One of my favorite recipes for the holiday season, I look forward to these throughout the year!
Dry
10 – 12 crumbled saltine crackers
½ teaspoon dry mustard
1 teaspoon Old Bay seasoning
½ teaspoon dried parsley
Wet
1 egg
2 tablespoons mayonnaise
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
1 roasted red pepper, chopped
1 lb lump crab meat (well drained if packed in water)
• Crush the saltine crackers. Mix all the dry ingredients in a small bowl. In another bowl, combine the first six wet ingredients and gently mix in lump crab meat.
• Fold dry ingredients into crab meat and mix thoroughly.
• Form into desired-size patties and refrigerate for 2 or more hours to help firm before cooking.
• Use olive oil to lightly coat the frying pan and sauté patties until brown, then flip to cook the other side. Once done, place on paper towel to absorb excess oil.
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Amy Freitag’s Buttermilk Pie
This recipe hails from Akron, Ohio, the place where I grew up and home to many people I hold dear. This pie is great for the holidays and is especially festive with some fresh raspberries served on top. Enjoy!
½ cup (one stick) salted butter
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup buttermilk (ideally room temperature)
1 tablespoon all-purpose flour
1 uncooked pie shell (ideally made with butter)
• Melt the butter and allow it to cool but not solidify.
• Whisk two eggs in a large bowl until frothy.
• Add sugar and vanilla. Slowly mix in the flour and the melted butter.
• Finally, whisk in the buttermilk.
• Pour into an unbaked pie shell and bake at 350°F for 45 minutes, or until the custard is set and the top is golden.
• Allow to cool before serving (although my kids love it when it’s still a bit warm!). Enjoy!
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Kerry McCarthy’s Pecan Tassies
As adapted from the White Lily Flour Company. I recommend doubling the recipe. Who doesn’t love a mini pecan pie?
3 ounces cream cheese, softened
½ cup butter plus 1 tablespoon, softened, divided
1 cup all-purpose flour
1 large egg
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
• Blend softened cream cheese and 1/2 cup softened butter. Stir in flour just until blended. Chill about 1 hour. However, if you’re pressed for time, you can chill the mixture for a few days and make later.
• Preheat oven to 325°F.
• Shape dough into 24 one-inch balls; press into greased 1 1/2-inch mini muffin cups or mini tart pans (to make a shallow shell).
• Beat egg, brown sugar, 1 tablespoon softened butter, vanilla and salt.
• Put half of the pecans in muffin tins. Add egg mixture and top with remaining pecans.
• Bake for 20 to 25 minutes, or until set. Cool in pans on wire rack.
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Brooke Intlekofer’s Hot Milk Cake
Hot milk cake was a signature dessert of my late stepgrandmother, Grandma Sharon. Keeping her spirit alive, my step-mom always makes this for birthdays and holidays. It is absolutely delicious as is, or you can take it to the next level with any topping of your choice!
4 large eggs, room temperature
2 cups sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/4 cups 2% milk
10 tablespoons unsalted butter, cubed
• Preheat the oven to 350°F.
• In a large bowl, beat eggs on high speed for 5 minutes, or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla.
• In a separate bowl, combine flour and baking powder; gradually add to batter, beating on low speed until smooth.
• In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat until just combined.
• Pour into a greased 13x9-inch baking pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
• Serve cake as is or top with one of the following: A cinnamon sugar dusting;
A layer of buttercream icing topped with sliced strawberries;
A layer of peanut butter followed by a layer of chocolate icing (my personal favorite).
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Connie Desimini’s Nonna’s Italian Cheesecake
As Nonna Chiara Desimini would say: “Semplice but delizioso!”
Serves 10-15
1 ½ large lemons
1 small orange
2 ¼ cups sugar
2 ¼ cups milk
1 ½ lbs ricotta
1 tablespoon cinnamon
10 eggs
½ cup brandy
• Preheat oven to 450°F.
• Coat two 8-inch-square pans with olive oil.
• Zest the lemons and orange. Set aside.
• Mix the sugar, milk, ricotta, cinnamon, and eggs in a bowl. Combine the ingredients with a spoon before using the eggbeater/mixer. Don’t let the ingredients stick to the bottom of the bowl.
• Then, add the orange and lemon zest. Beat all the ingredients for 15 to 20 minutes at the highest speed.
• Add the brandy to the mixture and beat for 1 or 2 minutes.
• Immediately put the mixture in the pans and then into the oven (putting the cheesecake in the oven immediately prevents it from flattening).
• Bake for 1 hour, but check after 45 minutes. When the cake is golden brown on top, it is done. You can double-check by sticking a knife in the center of the cake. If it comes out dry, then your cake is done.
• Take it out of the oven and let it set. You can eat it warm or cold. A mangiare…
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Laura Rossi’s Vegan Chocolate Pie with Coconut Whipped Cream
We love Thanksgiving in our family. This pie is a favorite for the holiday, and because it is dairy-free, everyone can enjoy it.
For the pie: 1 ½ cups non-dairy chocolate (I recommend Enjoy Life brand) 12 ounces silken tofu (I recommend Mori-Nu, or any shelf stable kind as opposed to the refrigerated ones)
Up to 2 tablespoons nondairy milk Up to ½ cup granulated sugar Pie crust of choice (I recommend Oreo)
For the coconut whipped cream: 1 (14-ounce) can coconut cream (chilled overnight) ¼ - ½ cup powdered sugar ½ teaspoon vanilla extract
If your pie crust requires baking, prepare it in advance—the filling of this pie requires no baking!
Filling
• Melt the chocolate by microwaving it in 30-second intervals, stirring in between, until the chocolate is fully melted. Let cool for a few minutes.
• Drain the excess liquid from the silken tofu. Add this liquid to a blender along with the melted chocolate and ¼ cup sugar. Depending on the sweetness of your chocolate, you might need to add more sugar.
• Blend everything together until the mixture is completely smooth. If there is not enough liquid, continue to add small increments of milk until you are able to get the filling to blend smoothly.
• Once blended, pour the filling into the pie crust. Refrigerate for at least 2 hours to let the filling set.
Whipped cream:
• Spoon the coconut cream into a chilled bowl. Be careful not to shake the can, and only spoon in the
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cream, not the liquid left at the bottom of the can.
• Add the powdered sugar, starting with 1/4 cup, and vanilla extract.
• Beat for about 30 seconds with a mixer until creamy. Taste and adjust for sweetness. Try to not overmix to avoid separation.
• To assemble the pie, dollop the coconut cream on top of the chilled pie before serving. Optionally, sprinkle with chocolate shavings or a bit of cocoa and enjoy!
Diana Gordon’s Mother’s Pumpkin Pie
I’m a firm believer that pumpkin pie is not just for Thanksgiving. I make this year-round because it’s so simple and quick. This is how my mother made it, and her mother before her, too. While my mother used her own pumpkin puree from Mason jars, that’s way beyond me! A canned pumpkin puree works fine, but be sure it’s pure pumpkin. Some canned pumpkin products contain mostly other types of squash.
1 large egg, slightly beaten
1 (12-ounce) can evaporated milk
½ cup packed dark brown sugar
1/3 cup white sugar
3 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 cup pumpkin puree
1 tablespoon flour
1 frozen 9-inch deep-dish pie shell
• Combine all ingredients except the flour in a mixing bowl with a pourable spout. There’s no need to get out your mixer, just briskly mix with a wire whisk. After mixing, add the tablespoon of flour and mix well.
• Pour into the pie shell, then carefully place on the center rack of oven. Bake at 425°F for 50 minutes, or until a knife inserted in the center comes out clean.
• Let cool, then chill until cold. Enjoy with your favorite whipped topping.
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A Recipe for Giving
Thank you for giving with The Trust. Just as chefs transform simple ingredients into delicious dishes, you can turn your dollars into impact with the power of philanthropy. Below are the most popular ways to give.
Cash by Check
Make checks payable to “Community Funds, Inc.,” with fund name and number in the memo. Mail to: Community Funds, Inc., P.O. Box 22472, New York, NY 10087-2472; or Delivery services other than U.S. Postal Service:
JPMorgan Chase – Lockbox Processing Attn: Community Funds, Inc. and 22472
4 Chase Metrotech Center, 7th Floor East, Brooklyn, NY 11245
Cash by Wire
Step 1: Ask your bank to make the transfer to:
JPMorgan Chase Bank, 383 Madison Ave., New York, NY 10179 ABA No. 021 000 021 | Account Name: Community Funds, Inc. Account Number: 134 757 998
Please reference fund name and number.
Step 2: Notify us of your gift. We have no way of matching you with your gift unless you inform us of the transfer.
Credit Card www.nycommunitytrust.org/donate
DTC Transfers
Step 1: Ask your broker or custodian bank to deliver the shares to: Pershing LLC, DTC #0443
Account Number: N7M100327
Account Name: Community Funds, Inc.
Step 2: Notify Raymond Salibur at rps@nyct-cfi.org of the following details of your gift:
• Name of the security and number of shares
• Fund name and number to receive the gift
• Name of the broker or bank and contact person at the institution LI CF
If you have questions, contact us at (212) 686-0010 x363 or giving@nyct-cfi.org.
