The Orchid Group's Holiday Cookbook

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

JAMES BEARD’S QUICK FRENCH BREAD

This is an all-time “must have" at any holiday dinner. I grew up with this bread and remember eating it right out of the oven thanks to Maggie. I learned how to master it and made it throughout my college days.

We attracted a lot of new friends by just the smell coming from our apartment! I assure you… If you make this simple masterpiece, you will be the star of the night!

Directions

Put 2 cups warm water in a large crockery mixing bowl; stir in 1 tablespoon sugar and 2 packages dry yeast; stir with a fork until the yeast dissolves, then set aside for about 10 minutes until it starts to bubble.

Mix 1 tablespoon salt into 5 cups bread flour. Start stirring the flour, a cup at a time, into the water-yeast mixture, continuing to work in flour until the dough is stiff; turn it out onto a floured bread board and knead, working in a little more flour if necessary, until the dough is smooth and not at all sticky, about 10 minutes.

Clean the bowl, pour in a little olive oil, and put in the dough, turning it so the upper surface has a little oil on it. Cover the bowl with a damp cloth towel and put it in a warm place (inside a gas oven with the pilot light on is perfect) to rise until more than doubled, about two hours. (If you want to do this a little earlier, no problem, just punch down the dough when it’s fully risen and let it rise again; this will give you an extra hour and possibly result in even better bread.)

When the dough has risen, punch it down, and pat it out flat on your floured board. Cut it into two equal pieces and roll each into a long, free-form loaf. Sprinkle a little cornmeal on a baking sheet and place the loaves on it. Slash the top of each loaf with a sharp knife, making four or five diagonal slashes.

Put the loaves in a cold oven. Turn the heat to 400F, and bake for 35 minutes or until they’re golden brown and sound hollow when you thump them.

Happy Holidays!

FROM OUR HOME TO YOURS JENNIFER SPRINGER RINDEN

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

WORLD’S BEST GINGER BREAD CAKE

Ingredients

• 1 1/2 tsp ground ginger • 1 1 /2 tsp cinnamon • 1/4 tsp ground cloves • 8 1/2 ounces of plain flour (2 cups) • 2 1/4 tsp baking powder • 1/4 tsp salt • 10 fluid ounces of boiling water (1 1/4 cups) • 2 fluid ounces of dark treacle • 4 fluid ounces of Golden Syrup (you may use 6 ounces of mild molasses instead (3/4 cup)...

I USED MOLASSES!

Directions

• 3/4 tsp baking soda • 6 Tbsp butter, softened • 5.6 ounces of dark brown sugar (3/4 cup, packed) • 1 large egg at room temp.

Preheat oven to 350 F. butter and flour a 9 inch square baking tin...set aside (I USED AN 8 INCH SQUARE AND FILLED 1 SILICON MUFFIN CUP) Add the treacle and syrup, OR molasses to the boiling water along with the baking soda. set aside and let cool to room temperature.

Cream together the butter and brown sugar until light and fluffy with an electric whisk (i used the paddle attachment). beat the egg with a fork and then beat it into the butter mixture a little at a time. whisk together the flour, spices, baking powder and salt...set aside. On low speed add the cooled water syrup (or molasses) mixture to the creamed mixture. stir (low speed mixer w/paddle attachment)in the dry ingredients only to blend. pour into the prepared baking tin.

Bake for 30 to 40 minutes, until well risen and the tops springs back when lightly touched, or a toothpick inserted into the center comes out clean. This cake is fabulous on it’s own or put hot caramel sauce on top with a little whip cream!

Happy Holidays!

FROM OUR HOME TO YOURS LESLIE PRINZ

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

HOLIDAY CHICKEN LOG DOUG PURCELL

Ingredients

• 2 8oz packages Cream Cheese Softened • 1 Tablespoon Worcestershire Sauce • ½ teaspoon onion powder • 1 ½ cups shredded cooked chicken • 1/3 cup chopped celery • ¼ cup chopped parsley • ¼ cup chopped walnuts

Directions

Beat with mixer the first 3 ingredients. Blend in the next 2 ingredients and add 2 tablespoons of the parsley. Shape/mold into log and wrap/roll in Saran Wrap. Refrigerate overnight. Next day roll the log in remainder of parsley and walnuts. Serve with crackers or veggie sticks.

Happy Holidays!

FROM OUR HOME TO YOURS DOUG PURCELL

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

4 CHOCOLATE TRIFLE INGREDIENTS Layer 1. 12 ounces of homemade or store bought brownies cut into chunks and drizzled with coconut rum.

Layer 2. 18 ounces of 40% Milk Chocolate chopped

- 1 and 2/3 cups heavy cream

- 1/2 teaspoon Flay sea salt

- 1/2 cup sugar Layer 3. 12 ounces white chocolate chopped

- 3/4 cups heavy cream Layer 4. 5 and 1/2 ounces dark chocolate chopped

-1/4 cup sugar

DIRECTIONS For first layer place generous sized brownie chunks in a triffle bowl or large glass bowl. Drizzle over coconut liquor or your favorite liquor. Exclude liquor if serving to kids unless youve had enough of the kids then add a little more. They’ll be fine.

For second layer gently melt milk chocolate mixing until smooth. Slowly warm cream, salt and sugar in small pot on stove until lukewarm and salt and sugar disolve. Pour warm cream into milk chocolate and whisk together until smooth. Pour over brownies and place in fridge to cool.

For third layer gently melt white chocolate and whip the cream until soft peaks form. Fold cream into white chocolate. Pour over milk chocolate and place in fridge to cool.

For last layer bring 1/4 cup water and sugar to a simmer then add dark chocolate mixing until smooth. Pour over white chocolate and put in fridge to set, about 30 minutes.

Garnish top with shaving of all three types of chocolate. Less is more for decorating the top. Or you can top whith whipped cream too!

Happy Holidays!

FROM OUR HOME TO YOURS TOM KENNEDY

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

RICE BALLS

Ingredients

• 1 lb. of lean chop meat • 1 small onion • 1 6oz. can of Red Pack or Hunts Tomato Paste plus two cans of water • 2 teaspoons of dried basil • 2 lbs. of Carolina Rice (do not get instant or minute rice) • 1 can of Lesueur early peas • 1 gal. of oil • 4 cups of Locatelli Cheese • 9 eggs

Directions

Cook the rice and let it cool completely in the refrigerator. Don’t rush it because the rice has to be literally cold and clumpy. This process will take a few hours so go shopping!

Brown the chop meat with a small onion and a small amount of oil. Once the meat and onion are brown, add the tomato paste, two cans of water and one tablespoon of sugar and the basil. Simmer on medium heat until tomato paste is almost all absorbed by the meat – about twenty minutes. Then add the peas (drain first). Stir the peas into the meat mixture gently. Let cool completely.

Beat the nine eggs adding the four cups of cheese to the mixture. Use an electric mixer. Pour this liquid into the rice. Put on your first pair of surgical gloves and literally mix it with your hands until the egg/cheese mixture is absorbed into the rice mixture. Throw away the gloves.

In the largest pot you have – think Italian, fill half way with oil. Heat the oil until it is very hot.

Set your self up on your counter as follows: meat mixture, rice mixture, large bowl of bread crumbs, hot oil.

In other words, make an assembly line and remember how you used to make snow balls? That training in your youth will come in handy now.

Happy Holidays!

FROM OUR HOME TO YOURS LIZ & BOB KOPLITZ

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

SANTA’S SPECIAL STRAWBERRY PUNCH

Ingredients

1 bottle champagne 1 bottle Ginger Ale - Chilled 2 (10 oz) Packages Frozen Strawberries partially thawed

Directions

In a large punch bowl combine hampagne, ginger ale, a nd strawberries. Gently stir and serve.

Happy Holidays!

FROM OUR HOME TO YOURS CHRISTINE AND MARTY PECORARO

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

CUBAN PICADILLO

Ingredients

• 1/2 large chopped onion • 2 cloves garlic (minced) • 1 tomato (chopped) • 1/2 pepper (finely chopped) • 2 tbsp cilantro • 1-1/2 lb 93% lean ground beef • 4 oz 1/2 can tomato sauce (I like Goya, check label for Keto) • kosher salt • fresh ground pepper • 1 tsp ground cumin • 1-2 bay leaf • 2 tbsp alcaparrado (capers or green olives would work too)

Directions

1. Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

2. Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

3. Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed.

Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Happy Holidays!

FROM OUR HOME TO YOURS JENETTE DIAZ

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

HOLIDAY CHEX MIX

Ingredients

• 4 cups of wheat, rice, corn Chex cereal • 2 cups of mixed nuts • 2 cups of pretzels • A half bag of garlic bagel chips

Directions

Melt one stick of butter, 2 Tablespoon of Worchester shire sauce, 1 teaspoon garlic powder, Half teaspoon onion powder, and one and a half teaspoons Lawrys salt.

Mix ingredients, catch fake and shallow baking dish one hour at 250 degrees stirring every 15 minutes. Enjoy!

Happy Holidays!

FROM OUR HOME TO YOURS KERI ABED

The Holidays

are about celebrating together and sharing our favorite foods with one another. This year, The Orchid Team would like to share their favorite recipes with all of you! On behalf of the entire team, we wish you a wonderful Holiday Season and a Prosperous 2020!

PEACH & CORN SALAD

Ingredients

• 2 ear of corn, shucked and cooked (we roasted ours on our bbq) • 1 cup fresh cherry tomatoes.

• 4 ripe peaches.

• 1 cup mozarella balls.

• 2 scallions sliced.

• Handful of fresh cilantro.

• Juice of 1 lemon.

• Salt and peper to taste.

• 4 tablespoons of olive oil.

Directions

Slice corn off the cob. slice tomatoes in half.

Pit peaches and cut into bite sized pieces.

Toss corn, tomatoes and peaches together.

Add mozarella balls.

Mix together scallion , cilantro and lemon juice.

Whisk in olive oil, salt and pepper.

Add salad dressing to salad and toss.

Garnish with cilantro and peach slices.

Enjoy!

Happy Holidays!

FROM OUR HOME TO YOURS EILEEN FITZPATRICK