Thanksgiving Potluck 2019 Recipe Book
Contents
beverages, appetizers and sides ― 05 entrées ― 27 desserts ― 35
Keep an eye out for this icon to spot the quickest and easiest recipes!
beverages, appetizers, and sides 5
Brenda’s (Sub)Bourbon Slush Ingredients 2 cups of Strong Tea 12 cups Water 1 large can Frozen Lemonade 1 large can Frozen Orange Juice 2 cups Sugar (use less – maybe 1 cup) 2 cups Bourbon
Instructions Brenda Smith Principal
1.
Stir together.
2. Place in Tupperware container (shallow freezes faster). 3. Freeze overnight. This will not freeze solid – because of the alcohol it will remain slushy. 4. To serve, scoop frozen mixture into glass, and top glass with gingerale. 5. Stir. Serve immediately. Notes: This is our preferred cocktail before the main event. Great with spiced pecans.
Paul’s Paper Plane Gliders Ingredients Bourbon (not Pappy but not Old Crow) Aperol Amaro Fresh squeezed lemon juice
Instructions Mix equal parts of each liquid. Use ½ ounce for a nice, safe, single drink. One ounce for a double. Shake (for a frothier drink) or stir (for a clear
Paul Eagle Principal
drink). Strain into coupe glass
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beverages, appetizers, and sides
Brenda’s Wild Rice Soup Ingredients
Instructions
2 T. Butter
1.
1 T. minced Onion
2. Blend in flour; gradually add broth.
1/4 C. Flour
3. Cook, stirring constantly until slightly thickened. Stir in rice and salt.
4 C. Chicken Broth 2 C. cooked Wild Rice 1/2 t. Salt
Melt butter and sauté onion.
Simmer for 5 minutes. Blend in Half and Half (or evaporated milk) and sherry. 4. Heat to serving temperature. 5. Garnish with parsley or chives.
1 C. Half and Half or Evaporated Milk 2 T. Dry Sherry Minced Parsley or Chives
Variation: Add 1/3 C. minced ham, 1/3 C. finely grated carrots and 3 T. slivered almonds with rice and salt.
Notes: Recipe from Liz Burrows: “One of my favorties, especially around the holidays.”
7
Eric’s Cheese Weggli Ingredients 500 g Flour 12 g Salt 300 ml Milk, room temperature 20 g Fresh Yeast, or 2 tsp Dry Yeast 1 tbsp Sugar 60 g Butter Glaze
Eric Hofmann Project Manager
1 egg pinch of salt
Eric is growing a ‘stache for MOvember. Learn about this charity and help Eric reach his goal! Go to mobro.co/ehofmann or scan the code at the top of the page
Instructions 1.
In a large bowl, whisk together the flour and salt.
10. Place on your baking sheet and let rest for about 20 minutes.
2. In another bowl, whisk together the milk, yeast and sugar.
11. Using a pair of sharp scissors, cut out Swiss crosses on top—see video below.
3. Make a well in the flour and add the liquid ingredients. Stir this together until a dough starts to form, then add
12. Whisk together the egg and salt, then brush the dough.
the butter.
13. After brushing with egg, you can additionally sprinkle
4. Add 150 g grated cheese (Appenzeller or hard Swiss)
some grated cheese on top of the cross.
when you add the butter to the dough.
14. As soon as you put the buns in the oven, turn the heat
5. Begin to knead on the table. Knead for about 15-20
down to 200° C / 400° F / gas mark 6.
minutes, or until smooth and elastic.
15. Bake for about 20 minutes.
6. Alternatively, mix for about 10 minutes in a stand mixer
16. The Weggli are fully baked when you tap their bottoms
with a dough hook.
and they sound hollow.
7. Cover with plastic wrap and let rise for about an hour or
Don’t forget the little Swiss flag on top!
until the dough has doubled in size. 8. Preheat your oven to 230° C / 450° F / gas mark 8. 9. Split the dough into 130 g pieces and roll into buns.
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beverages, appetizers, and sides
Cara’s 7-Layer Dip Ingredients 1/2 can black beans (drained and rinsed) 1 can of refried beans (fat free or regular) 1 jar of salsa con queso dip (the Tostitos brand is good) 1 small jar of salsa (hot or mild, whatever your preference) 1/2 bag of Shredded Cheddar or Monterey Jack Cheese (taco blend shredded cheese works too!) 1 package of cream cheese (let come to room temp to spread easily) OR 1
Cara Lang Marketing Director
package of Neufchatel cheese (less fat) 1 bag of Tostitos Scoops Tortilla Chips 1 jar of Jalapenos Large pyrex pan or casserole dish (you can split this recipe into two small dishes as well)
Instructions 1.
Layer with spatula in a large glass pyrex pan or casserole dish (in this order)...1 package of cream cheese, 1 can of refried beans, 1/2 can of drained/rinsed black beans, 1 jar of con queso cheese, 1 jar of salsa, and top with shredded cheddar cheese.
2. Bake in 350 degree oven for about 30 minutes or so or until you see the cheese is melted and the layers are bubbling a little. 3. Finish off with a few jalapenos on top, if you like it spicy. 4. Serve immediately with tortilla chips. It can be reheated in the microwave, if needed.
9
Bri’s Stuffed Mushrooms Ingredients 28 large white mushrooms, stemmed ½ cup Italian style breadcrumbs ½ cup pecorino Romano grated cheese 1 tablespoon chopped mint leaves 2 cloves of garlic (peeled and minced) 2 tablespoons chopped fresh parsley Salt/pepper to taste
Briann Myers Marketing Coordinator
1/3 cup extra virgin olive oil
Instructions 1.
Preheat oven to 400 degrees
2. Lightly coat cookie sheet with olive oil 3. Mix breadcrumbs, cheese, garlic, parsley, mint, salt, pepper 4. Drizzle olive oil on dry ingredients to blend 5. Fill mushroom cavities with breadcrumb mixture 6. Drizzle olive oil over all stuffed mushrooms 7. Bake for 25 minutes until mushrooms are tender
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beverages, appetizers, and sides
Matt’s Simple Risotto Ingredients 5 cups reduced-sodium Chicken Broth 2 tablespoons Extra-Virgin Olive Oil 1 cup chopped Shallots 2 cloves garlic, minced 1½ cups Arborio Rice 1 cup dry White Wine 1 cup finely shredded Parmigiano-Reggiano Cheese, divided
Matthew Macri Graphic Designer
Salt and Pepper to taste
Instructions 1.
Bring broth to a simmer over medium-high heat. Reduce the heat so the broth remains steaming.
2. Heat oil in a over medium-low heat. Add shallots and garlic and cook, stirring, until fragrant, about 2 minutes. Add rice and salt and stir to coat. 3. Stir ½ cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments followed by a splash of wine, and stirring until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. 4. Remove from the heat; stir in ¾ cup cheese and pepper. Serve sprinkled with remaining cheese.
Note: From eatingwell.com Time 50 Minutes
11
John’s Stuffed Baby Potatoes Ingredients 2 pounds (about 20) Baby Red Potatoes 4 slices center-cut Bacon 12 ounces Ground Turkey (93% lean) 1/2 cup Salsa 1 teaspoon Chili Powder 1/2 teaspoon Oregano
John Sadlon Principal
1/4 teaspoon Ground Cumin 1/4 teaspoon Salt 1/8 teaspoon freshly ground Black Pepper 1/4 cup Whole Milk 2/3 cup shredded reduced-fat Cheddar, divided Vegetable Oil Cooking Spray
Instructions Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are forktender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch. from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon evenly into potato skins. Top with remaining 1/3 cup cheddar. Heat oven to 400°F. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes
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beverages, appetizers, and sides
Prosha’s Smoked Aubergines with Garlic (Mirza Ghasemi) Ingredients 3 large Aubergines Vegetable or Olive Oil, for frying 1 bulb Garlic, cloves peeled and thinly sliced ½ tsp Turmeric 3 large ripe Tomatoes, quartered 2 tbsp Tomato Purée 1½ tsp crushed Sea Salt
Prosha Korangy Interior Designer
2 large free-range Eggs, beaten small handful of broken Walnut pieces, to garnish Persian Flatbread, to serve
Instructions 1.
The most authentic way to prepare the aubergines is
3. Once the aubergines are cooked, score the aubergine
to blister them whole over an open flame (either on a
skin from stalk to base and scoop out the flesh using a
barbecue or over a domestic gas hob) until blackened
large spoon. Stir this into the garlic and tomatoes. Place
and the flesh has softened right through to the centre.
the pan over a medium-high heat and cook through for
Alternatively, to bake them, preheat the oven to
a few minutes, mashing a little as you go. Lastly, add
220C/425F/Gas 7. Place the aubergines in a roasting tin
the tomato purée and sea salt, stir well and cook for a
and roast them whole in the oven 40-45 minutes.
further 6-8 minutes, stirring occasionally to prevent the mixture from browning.
2. Meanwhile, put a good drizzle of oil in a large frying pan over a medium heat and slowly cook the garlic slices,
4. Make lots of little holes in the aubergine mixture and
ensuring you cook them through rather than simply
pour the beaten eggs straight into the pan, but do not
browning them. If they start to go brown too quickly,
stir in the egg. You want to ensure the eggs are cooking
take the pan off the heat and allow the residual heat to
and solidifying before you incorporate them, they take
cook them through, if necessary. Once the garlic begins
about 5-6 minutes to become opaque. Once cooked,
to brown around the edges, stir in the turmeric. Add the
give the mixture one final stir and remove the pan from
tomatoes to the pan and cook for about 15-20 minutes,
the heat. Leave the mixture to cool for 20 minutes, as
or until they break down and are cooked through, then
this dish is best served warm rather than piping hot.
turn off the heat and set the pan aside.
Garnish with walnut pieces and serve with flatbread.
Serves 4 people Prep Time Less than 30 Min. Cooking TIme 1 to 2 Hours 13
Michael’s Roasted Beet Salad with Oranges Ingredients 6 medium beets any variety, with greens attached 6 cloves garlic unpeeled 2 large navel oranges 1 medium sweet onion thinly sliced 1/4 cup red wine vinegar
Instructions Michael Tam Interior Designer
1.
Preheat the oven to 425°F. Trim the greens and stems from beets and set aside. Thinly slice beet greens and set aside. Wrap beets and garlic cloves in an aluminum foil pouch and roast until tender, about 1 hour.
2. Meanwhile, zest oranges and set zest aside in a small bowl. Remove orange peels and all of white pith with a sharp knife. Working over a large bowl to catch juices, cut between membranes to release whole orange segments into the bowl. Toss together with orange zest, onion and vinegar; set aside. 3. When cool enough to handle, peel the outer skin off beets and slice into thin wedges. Peel and mash garlic cloves and stir into orange mixture. Toss beets and beet greens into the orange mixture and stir to combine. Serve at room temperature or chilled.
Serves 6 to 8 people Total Time 1 Hour
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beverages, appetizers, and sides
Susan’s Sesame Chicken Dip Ingredients 2 tablespoons reduced-sodium soy sauce 4 teaspoons sesame oil 2 garlic cloves, minced 4 cups shredded cooked chicken breast 3 packages (8 ounces each) reduced-fat cream cheese 1 jar (10 ounces) sweet-and-sour sauce 2 cups chopped fresh baby spinach
Susan Heersema Architect
1 cup thinly sliced green onions (about 8) 1/2 cup chopped salted peanuts Sesame rice crackers
Instructions 1.
Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour.
2. Spread cream cheese onto a large serving plate; top with sweet-andsour-sauce, spinach and chicken. 3. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers. Yield 36 servings (1/4 C. each) Time 30 minutes plus chilling
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Danny’s Crispy Lumpia Ingredients ½ cup Carrots, chopped finely 3 tablespoons cooking oil 2 pieces Egg Lumpia Wrapper ¼ cup finely chopped Onion 1 pound grounded Pork and/or Beef Pepper
Danny Maghuyop Technical Director
Salt 3 tablespoons Soy Sauce ¼ cup Water
Instructions 1.
In a mixing bowl, place pork and/or beef.
2. Add in carrots and onions. 3. Season the mixture with salt and pepper. 4. Mix everything thoroughly. 5. Pour in raw eggs. 6. Mix everything thoroughly. 7. Get a lumpia wrapper and place a small amount of the meat mixture in the wrapper. 8. Wrap. 9. Secure the ends with a small dab of water. 10. When all of the mixture has been wrapped, start frying. 11. In a pan set over medium heat, pour in cooking oil. 12. Fry the lumpia, taking care not to burn it. 13. After frying, place fried lumpia on a paper towel. 14. When the oil has been drained, transfer lumpia onto a platter. 15. Serve with sweet chili sauce or banana ketchup.
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beverages, appetizers, and sides
Adija’s Simple Salad with Lemon Dressing Ingredients 1 1/2 tablespoons Fresh Lemon Juice 1 1/2 tablespoons Extra-Virgin Olive Oil 1/4 teaspoon Freshly Ground Black Pepper 1/8 teaspoon Kosher Salt 6 cups Mixed Greens 1 cup halved Cherry Tomatoes 1/2 cup thinly-sliced Radishes
Adija Manley Associate, Nelson Nygaard
Instructions Combine lemon juice, olive oil, pepper, and salt in a large bowl, stirring with a whisk. Add mixed greens, cherry tomatoes, and radishes; toss to coat. Serves 4 people, 1 1/2 cups
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Newlin’s Butternut Squash Goat Cheese Dip with Buttery Black Pepper Pitas Ingredients Dip 2 ½ cups Cubed Butternut Squash 3 tablespoons Olive Oil, plus extra for drizzling ½ teaspoon Salt ½ teaspoon Black Pepper ¼ teaspoon Garlic Powder A few grates of Fresh Nutmeg
Newlin Tillotson Digital Content Strategist
11 oz. Goat Cheese room temperature 3 tablespoons freshly chopped Herbs: Oregano, Basil, Cilantro, Parsley, Sage Buttery Black Pepper Pitas 6 large Pitas, sliced into triangles 4 tablespoons Butter, melted Freshly cracked Black Pepper
Instructions Buttery Black Pepper Pitas
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Place the pita triangles on a baking sheet. Put in the oven
Toss the squash cubes with the olive oil, salt, pepper and
when the dip has 5 minutes left to warm the pitas – or a little
garlic powder. Spread out on the baking sheet and bake
before if you want them toasted and not warm. Remove
for 15 minutes, then toss and bake for 15 more, or until
the pitas and brush them with the melted butter and grind
tender when pierced with a fork. Turn the oven down to
pepper over top. Serve immediately. You can also serve this
350 degrees F
dip with veggies!
Add the squash (and any olive oil drippings) to a food processor along with the nutmeg and goat cheese. Blend
Serves Serves a crowd of 4 to 6
until completely smooth and pureed. At this point, you can taste and determine if you need more salt and pepper.
Total Time 1 Hour
Transfer the puree to an oven-proof dish. Bake the dip for 20 to 25 minutes, or until it is warmed through. I like to remove the dip from the oven and stir so it gets super creamy. Top with a drizzle of oil and the fresh herbs and serve immediately.
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beverages, appetizers, and sides
Ryan’s Raw Vegan Harvest Salad Ingredients Kale Spinach Arugula Fennel Corn Cucumber
Ryan Ahmadi Project Architect
Green peas Bell pepper Carrot Broccoli Zucchini Mixed nuts Sesame seeds
Instructions Combine and toss ingredients!
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Jeanette’s Delicata Squash Agrodolce Ingredients 2 Delicata Squash (about 2 pounds/910 g total) seeds removed and cut into Half-inch (12-mm) rounds 3 tablespoons Extra-Virgin Olive Oil 4 tablespoons (60 ml) Honey divided Salt and freshly cracked Pepper 1/2 teaspoon minced Red Habanero Chile, or 1 Red Fresno Chile, minced
Jeanette Kim Project Designer
1/3 cup (75 ml) White Wine Vinegar 1 large Lime, grated and juiced 5 or 6 fresh Sage Leaves, very thinly sliced 2 tablespoons Pepitas, toasted
Instructions 1.
Preheat the oven to 375°F (190˚C).
2. Place the squash in a large bowl and drizzle it with the oil and 2 tablespoons of the honey. 3. Season with salt and pepper and toss until evenly coated. 4. Transfer the squash to two large rimmed baking sheets, spreading it in a single layer. 5. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking. 6. Meanwhile, in a small saucepan, bring the habanero, vinegar, lime juice, and remaining 2 tablespoons honey to a boil. Season with a pinch of salt.
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beverages, appetizers, and sides
Alex’s Spicy Pasta Salad Ingredients (1) 16oz Box of Bowtie Pasta (1) 8oz Bottle of Sun-Dried Tomato in Oil w/ Herbs (1) 8oz Jar of Mozzarella Pearls Fresh Basil Crushed Red Pepper Flakes Salt Pepper
Alexandra Guzman Office Manager
Prep 1.
Chop sun-dried tomatoes (set oil aside for later)
2. Rinse mozzarella pearls and set aside 3. Chop a handful of fresh basil
Instructions 1.
Boil pasta al dente (following cooking instructions on box), drain, and rinse with cold water – transfer to a bowl.
2. Add sun dried tomatoes w/ remaining oil from jar, mozzarella pearls and basil. 3. Add salt, pepper, crushed red pepper flakes to taste. 4. Mix all ingredients together. Chill in refrigerator and remove ½ hr before serving. Mix. Enjoy!
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Brian’s Smoked Bluefish & Bluefish Dip Instructions Step 1: Get up early, get out, and catch a Bluefish! Preferably Several! If you have any fishing friends ask them to save you any bluefish they catch – most of the time these fish are tossed back when they are trying to catch Stripped Bass. Fish Cleaning Note: In general, is best to “bleed” the fish out by cutting the artery just below the gills and letting the fish pump the blood from their bodies while keeping their heads underwater. (it’s actually more humane than letting them suffocate and gives you cleaner fillets) You can stun them with a wack on the head so they won’t wiggle too much).
Brian Harris Architect
Step 2: Brine Your Filets Make your brine. You can make as much as you’ll need to completely cover the fish - I usually make it by the quart: 1 quart water 1/4 cup soy sauce 1/4 cup kosher or pickling salt 1/4 cup sugar 3 or 4 bay leaves, crushed 2 tablespoons mustard seed 1 tablespoon whole peppercorns Combine the water and soy sauce. Add the salt and sugar and stir or shake to dissolve completely. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. Cover and refrigerate while brining - a minimum of four hours but preferably overnight. Brining the bluefish is important. It adds to and enhances the flavor, of course, but it also helps the fish to retain moisture during the smoking process. You should leave the fish in the brine for at least four hours, but it’s okay to let it go longer (even a couple of days if you’re not going to get to it right away - the brine is a great preservative also.) Just remember that the longer you leave it in the brine, the saltier it may be. Step 3: Getting Ready for the Smoker Smoke doesn’t like to stick to wet surfaces, and the heat of the smoker can drive moisture out of the fish. And so, the next step is as important as the brine. When you take the fish out of the brine, place the fillets on a metal rack set above a few layers of newspapers. Allow the fish to dry for several hours, until the surface of the fish is dry and feels a bit tacky to the touch. It will take at least three hours, but if it’s a damp day it can take five hours or more. If you’re squeamish about
22
beverages, appetizers, and sides
Instructions, continued Brian’s Smoked Bluefish Dip
leaving the fish out that long, make room in the refrigerator for the racks and dry them in there. You can also speed things
Quantities are approximate depending on how dense you
up by placing a fan to blow on the filets.
want the fish content to be – you can’t really screw this up…
That dry, sticky surface is called a “pellicle,” and it is formed
It’s all good.
by proteins on the surface of the fish as they are exposed to
1-2 cup Sour Cream (or a blend of cream cheese and sour
air. The pellicle will give the smoke a good surface to adhere
cream if you prefer)
to and protect the fish from giving up too much moisture
2 TBS Horseradish
while it’s in your smoker.
2 minced Clove of Garlic
Smoking the Fish
2 TBS Chili Sauce 2 TBS minced Parsley
When the fish is dry and “tacky”, transfer it to the racks of your
1-2 cups mashed smoked Bluefish, careful to check for bones
smoker. Bring the temperature of the smoker up to about 200 F for the first hour of smoking, then drop it to 150 F for another two hours or so.
Salt and Fresh Ground Pepper Pinch of Jamaican Jerk Spice (my secret ingredient -optional) Chopped Red Onion
At the end of that time, average-sized fillets (2-3 lbs) will be
1.
done - moist but firm, flaky, and dry, perfect for snacking or
Mix in a large bowl – Adding the sour cream in small increments until you are happy with the taste
using as an ingredient in a dip or paté (see Brian’s Bluefish
and balance.
Dip Recipe - Below)
2. I like to dip stand refrigerated overnight to let the
Larger, thicker fillets may need more time. Just extend the
magic happen.
time at 150 F for as long as needed to get the firm texture you’re looking for.
3. Serve on Saltines and sliced jalapeno peppers.
Smoke notes: Bluefish has a strong flavor, so choose your smoking wood accordingly. You want to go with an assertive smoke like mesquite, hickory, or even walnut or cherry to hold up to the taste of the fish rather than choosing a mild wood like maple or apple.
Recommended Beer Paring: Ithaca Flower Power IPA or equivalent Note: Smoked bluefish filets that are destined for dip can be shrinkwrapped and frozen for up to a year in a non-defrosting freezer. Simply thaw the fillets out in cold water.
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Estefania’s Truffle Mac & Cheese Ingredients 1 (16 ounce) package Corkscrew Macaroni 6 tablespoons Butter ½ cup Flour 5 ½ cups Milk, divided 2 ½ cups Shredded Smoked Gouda Cheese 2 cups Shredded Sharp Cheddar Cheese 1 ½ cups Shredded Swiss Cheese
Estefania Maldonado Architect
1 ½ cups grated Parmesan Cheese ½ cup dry Bread Crumbs
Instructions 1.
Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. 3. Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes. 4. Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold pasta into cheese sauce; pour mixture into prepared baking dish. 5. Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over pasta mixture and drizzle truffle oil over the top. 6. Bake in the preheated oven until golden and bubbling, about 30 minutes.
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beverages, appetizers, and sides
Jordan’s Baguettes Ingredients 2 cup Sourdough Starter Yeast 5 cups Flour 2 tsp Salt 2 tsp Sugar 1 1/4 cups Water Rosemary to taste
Instructions Jordan Hanson Architect
1.
In a large bowl Add 3 cups of flour, salt, sugar and rosemary. Evenly mix dry ingredients, add starter yeast and half of the water. Mix the dough.
Prep Time 30 minutes Wait Time 18 hours Bake Time 45 minutes
2. Add remaining water. And mix some more. Incrementally add the remaining flour until you have a shaggy dough. Any extra can be used to dust a table surface for kneading. 3. Knead dough for 10 mins. 4. Place in a slightly oiled bowl. Plastic wrap the top or place a wet dishcloth on top. 5. Leave dough for 8 hours, or overnight. 6. Knead dough again. Wait another 8hrs. 7. Shape dough into long logs about 1 1/2” diameter. Make as long as your oven can fit and as many that the dough allows for. Let dough rest 10 to 30 mins. 8. Pre heat oven to 400 degrees (your oven may be different). 9. Diagonally cut the bread 4 times about ¼” deep. 10. Place bread in oven. Add ice at the bottom of oven to create extra steam. 11. Bake for 45mins to an hour. When bread has a golden brown color remove. 12. Let cool and serve.
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entrĂŠes 27
Shannon’s Slow-Roasted Rosemary Garlic Lamb Shanks Ingredients 4 lamb shanks 2 tablespoons olive oil Salt and fresh ground black pepper (to taste) 6 cloves garlic (unpeeled, but the skin pierced with the tip of a knife) 6 sprigs fresh rosemary 1 cup chicken broth
Instructions Shannon Franklin Marketing Coordinator
1.
Preheat oven to 450 F.
2. Place the shanks in a roasting pan, just large enough to fit them in one layer, and rub with the olive oil. Season generously with salt and pepper, or to taste.
Total 2 hrs 45 mins
3. Roast for 20 minutes to get a nice brown color. Remove the lamb, and
Prep 10 mins
4. While waiting for the oven to cool down, spoon out any excess
Cook 2 hrs 35 mins Yield 4 servings
turn the oven down to 325 F.
fat, and scatter the garlic cloves and rosemary over and around the lamb. 5. Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. 6. Roast the lamb for an additional two hours, and resist the temptation to open the foil and check on it until the two hours are up because you’ll increase the risk of the meat becoming too tough. 7. Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. 8. Roast for 15 minutes, and remove. 9. Transfer the lamb shanks to a serving platter, and spoon over the juices, garlic cloves, and rosemary.
Note: Recipe from thespruceeats.com This recipe is not my own, but it’s become a go-to for making a flavorful and impressive dish with very little effort. It’s a wonderful alternative (or addition) to the traditional holiday menu. Just be sure to plan ahead to allow for the long roasting time. 28
entrĂŠes
Emma’s Scallion and Ginger Shrimp Stir Fry Ingredients 12 shrimp (peeled and deveined) 2 scallions 2-inch piece of ginger (thinly sliced) 1 dried chili pepper (sliced, optional) 2 tablespoons oil 1/4 teaspoon ground white pepper 1/8 teaspoon salt
Emma Peng Architect
1 tablespoon shaoxing wine 1 teaspoon soy sauce
Instructions Total 15 mins Prep 10 mins Cook 5 mins Yield 2 servings
1.
Clean the shrimp and allow to defrost if using frozen. Pat the shrimp dry and set aside on a plate. Then wash and julienne the scallions and set them aside, along with the sliced ginger and chili.
2. Heat a pan or wok until it is almost smoking and add 2 tablespoons of oil. Add the ginger and saute for 15 seconds over high heat. 3. Add the shrimp quickly but carefully to the pan, and try to add it in one layer. You should be getting a real good sizzle right now since the pan is so hot. Add scallions and chili (if using), and stir/saute. 4. Add the shaoxing wine and cover immediately, keeping the heat on high. Let the shrimp cook for 30 seconds. Take the cover off and continue to stir. Add the salt, white pepper and soy sauce. Give it another quick stir and plate it up.
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Jeff’s Zucchini Lasagna Ingredients 2 Zucchini 2 Cups of Baby Spinach 2 Cloves of Minced Garlic 1 Cup Ricotta Marinara Sauce 2 Tbsp Basil Mozzarella Cheese
Jeff Ziemann Architect
Salt and Pepper Olive Oil
Instructions Preheat oven to 425°F Slice Zucchini Thinly with Peeler Make “+” shapes with zucchini slices Heat 2 tbsp olive in pan on stovetop Add 2 cloves garlic to olive oil Add 2 cups chopped baby spinach, salt and pepper and cook until wilted Add spinach mixture to 1 cup of ricotta cheese Add 2 tbsp basil to ricotta mixture, mix well Scoop small amount of ricotta mix into zucchini “cross,” fold into ball shapes around ricotta mix Alternate layers of marinara sauce, zucchini balls, and mozzarella cheese in baking dish. Bake at 425°F for 15-20 min. Enjoy!
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entrées
Jennifer’s Roast Turkey with Rosemary Thyme Sage Butter Ingredients 1 Organic or Kosher Turkey (16 - 20 lbs.) 2 Sticks Salted Butter softened 2 tbsp Olive Oil divided 2.5 tsp Fresh Thyme chopped 2 tbsp Fresh Rosemary chopped 2 tbsp Fresh Sage chopped 1 Lemon
Jennifer Graham Principal
Salt to taste Ground Black Pepper to taste
Instructions 1.
Brine turkey, in pink Himalayan salt and lemons the day
5. Rub the remaining herb butter evenly on the outside of
prior in a X-large ziplock bag. The next day remove, rinse
the skin. Place a cut lemon and sage and thyme bouquet
and pat dry (or buy a pre-brined turkey).
to the cavity.
2. Preheat oven to 325°F. Place thawed turkey in a large
6. Roast the turkey at 425 degrees for 30 - 45 minutes.
roasting pan, breast side up. Be sure to remove the
Reduce the temperature to 325, place foil over the wing
giblets and/or neck from the turkey cavity.
tips, tent the turkey with foil and bake for another 3 ¾ - 4 hours. I put water in the roasting pan every so often
3. In a small bowl, combine the butter, 1 tbs. olive oil,
during cooking to keep it moist.
thyme, rosemary, sage, salt and pepper. Stir until combined. Or, Cut butter log into thin medallions and
7. Remove the foil for the last hour and half-tent the turkey
dress the turkey with the sage, rosemary, thyme butter.
again, if it starts to brown too quickly.
4. Rub 1 tbs. olive oil with salt and pepper onto the outside
8. Once the turkey has finished roasting, transfer the turkey
of the bird. Starting with ½ of the butter, gently peel the
to a serving platter, tent with foil, and let rest for 20 - 30
turkey skin away from the breast to rub the herb butter
minutes before carving.
under the skin, being careful not to tear the skin. Start
9. Carve and garnish with parsley.
under the breast skin, between the legs and cavity, at the wings.
Note: If you want to prepare in advance: mix chopped herbs, salt and oil with 2 sticks butter. Roll into butter ‘logs’ and place in the freezer for use the next day. I do this to reduce prep time and clean up the day if the meal is at lunchtime. Or see #3 below. Use 1.5 sticks of the butter and keep the remainder for serving with bread or dinner rolls.
31
Eric’s Chicken Pot Pie Ingredients 4 tablespoons Unsalted Butter 1 lb. Boneless Skinless Chicken Breast, cut into small bite size pieces 1 cup Sliced Carrots 1/2 cup Sliced Celery 1/2 cup Chopped Yellow Onion 1 1/4 teaspoons Salt
Eric Hofmann Project Manager Eric is growing a ‘stache for MOvember. Learn about this charity and help Eric reach his goal! Go to mobro.co/ehofmann or scan the code at the top of the page
1/2 teaspoon Garlic Powder 1/2 teaspoon Dried Thyme Leaves 1/4 teaspoon Ground Black Pepper 1/4 cup All-Purpose Flour 1/2 cup Heavy Cream 1 cup Chicken Broth 1/2 cup Frozen Peas 2 tablespoons Minced Fresh Flat-Leaf Parsley 2 (1 top and 1 bottom) Unbaked Pie Crusts
Instructions Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often. Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for AT LEAST 30 minutes before filling the pie. Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape. Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven. Cool for 15-30 minutes before slicing and serving. 32
entrées
Pablo’s 3 Meat Meatballs Ingredients 1 pound Ground Pork, Beef and Turkey mix ½ cup Panko Bread Crumbs 1 Egg 1 teaspoon Kosher Salt or to taste 1 table spoon of Garlic and Onion Powder 2 table spoons of Adobe with Pepper Chopped Parsley, Basil or Cilantro
Pablo Urena Printing Services
Instructions Step 1 In a large bowl, gently combine all ingredients. Roll into 1 ½-inch balls. Transfer to a baking sheet. Step 2 Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving. Or some grated cheese if you want to be fancy.
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desserts 35
Aliza’s Nana Marilyn’s Famous Peanut Butter Balls Ingredients ¼ Cup (1 stick) - Unsalted Butter 1 Jar - Creamy Peanut Butter 6 Cups – Rice Krispies Cereal ½ Cup – Powdered Sugar Pinch – Kosher Salt/Sea Salt 8 oz – Bittersweet Chocolate (I usually buy a bar of Ghirardelli’s) 12 oz – Semi Sweet Chocolate Chips (I usually just buy a bag and don’t use quite the whole thing)
Aliza Goldsmith Fellow
Optional – Maldon or other flaky salt for the top
Instructions 1.
Melt the butter and peanut butter over low heat until
5. [Next day] Over a double broiler, melt your chocolate
completely smooth. Be careful not to let it burn.
slowly and stir to make sure it doesn’t burn.
2. In a blender or food processor, grind the Rick Krispies
6. Get out your chilled peanut butter balls from the fridge.
until they are fine.
Drop a couple balls at a time into the chocolate mixture and coat evenly. If you have a spoon-shaped utensil
3. In a large bowl, mix the ground Rice Krispies, powdered
with a hole that is ideal. Otherwise, using a spoon
sugar and a generous pinch or two of kosher salt
should be fine. Work quickly so the balls don’t melt and
until combined. Then pour in your peanut butter and
gently place back on the wax paper. If you feel like it,
butter mixture and stir until incorporated evenly.
gently sprinkle some Maldon on top.
Feel free to taste add more sugar or salt at this point. Cover and place in the fridge for a couple hours or
7. Put back in the fridge for a few hours to overnight.
overnight to firm up.
8. Enjoy!!
4. [A few hours later] Cover a cookie sheet with wax paper.
These can be frozen in Tupperware or a Ziplock and
Work quickly and roll your cooled and hardened mixture
defrost very well.
into bite-size balls. Ice cream scoop is great for this. Try to not eat all the batter because it’s so good…and then place the cookie sheet back in the fridge overnight.
Note: My maternal grandmother made these for nearly every Thanksgiving, holiday, birthday, or any occasion because they’re just that good. Be warned that they do take a couple days and you’ll need fridge space for a cookie sheet or two. But they are worth the wait and always a hit. Hope you enjoy for years to come!
36
desserts
Krista’s Caramel Apple Dip Ingredients 1 package (8oz) of block cream cheese (softened) ½ cup packed brown sugar ½ tsp. vanilla ½ cup toffee bits Green apples
Instructions Krista Eichenbaum Associate, Nelson Nygaard
1.
Place the cream cheese in a bowl and beat with a mixer until smooth and creamy.
2. Add the sugar and mix until thoroughly combined. 3. Spread the mixture into an even layer in a serving dish. 4. Sprinkle and top with toffee bits and serve with sliced apples.
Serves 12 people
Jordan’s Pumpkin Pecan Bourbon Cheesecake Ingredients Crust Approximately 18 or (3 sleeves) Golden Graham Crackers ½ stick Unsalted Butter (melted) An addition you can addcrushed pretzel logs and pecans (toasted) Pecan Filling 5 tablespoon Unsalted Butter 1 cup Light Brown Sugar
Jordan Hanson Architect
¾ cup Light Corn Syrup (I substituted for Aunt Jemima’s maple syrup as it is not real maple syrup but corn syrup with maple flavoring, plus I didn’t have any with me) ½ tablespoon Salt 2 cups chopped Toasted Pecans 1-2 tablespoons Bourbon (while that is standard I probably doubled) 3 Eggs lightly beaten Cheesecake Filling 4 8-Ounce packages Cream Cheese 1 ½ cups Sugar 3 tablespoons All-Purpose Flour 1 ½ teaspoons Ground Cinnamon 1 teaspoon Ground Ginger 4 large Eggs 1 15-Ounce can Solid Packed Pumpkin 3 tablespoons Bourbon (Once again standard but I added more) 2 teaspoons Vanilla Extract
38
desserts
Instructions Baking Time!
You will need a spring form pan! If not you can use a pound cake pan.
Pour pecan filling into pan (save a little to cover the top
For the crust crush graham crackers. You can place in ziplock
with). Next pour the cheesecake filling on top of the pecan
bag and crush by hand or rolling pin. (or throw in a food
filling. You want to place the pan into a baking tray and pour
processor. Throw graham crackers in a bowl and add any
hot water outside the pan until it comes 1 inch up the sides. I
other additional items like crushed pecans or pretzels that
also tend to place foil around the pan so water won’t get in.
you may want. (Also for other cheesecakes you can replace
Set oven to 350. And begin baking. Typically cheesecakes
graham crackers with Oreo cookies minus the filling) In the
take 1hr 45 min. roughly but because of the added pecan
bowl add the melted butter and stir with wooden spoon until
filling it may take longer. When the cake begins to firm up
evenly spread and mix becomes moldable by hand. In the
may a 3rd of the way in add the rest of the pecan filling
pan press the mix to the bottom until covered and as high up
to cover the top. And continue baking. Check every 10-20
the sides you can go.
min. after the first 1 45min to see if the cake has firmed up completely. Stick a toothpick or knife in the middle and check
For the pecan filling combine butter, brown sugar, corn
the consistency and how much is left on the knife when it
syrup, and salt in a medium saucepan. Bring to boil stirring
comes out. When its no longer soupy you should be good.
constantly. Continue to boil for 1 minute and then remove and add nuts, bourbon, and vanilla extract. Set the mixture
Pull out the pan and remove foil and let cool on rack. Cover
aside if it cools down then reheat before placing in pan.
and chill overnight.
For the cheesecake filling beat cream cheese and sugar
Release pan sides and add whip cream, toasted chopped
in large bowl until smooth. (Hand beating is a workout!
pecans or anything else you may want to sprinkle on
Preferably have a mixer..I do not) Next beat in flour and
top, and serve!
spices. Beat in eggs 1 at a time and finally beat in pumpkin, bourbon and vanilla. You may want to make the cheesecake filling before the pecan because you don’t have to worry about the cheesecake cooling down.
39
Anne’s Plum Torte NYT Recipe, Slightly Modified Ingredients 1/2 cup White Sugar 1/3 cup Brown Sugar 1 tbsp Molasses 1/2 cup Unsalted Butter, softened 1 cup Unbleached Flour, sifted 1 teaspoon Baking Powder Pinch of Salt (optional)
Anne Lewison Architect
2 Eggs, beaten 12 halves Pitted Purple Plums Sugar, Lemon Juice and Cinnamon, for topping
Instructions 1.
Heat oven to 350 degrees.
2. Cream the sugars and molasses and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. 3. Spoon the batter into a greased 9� spring-form pan. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. 4. Bake 1 hour, approximately, in the middle of the oven. Too low and the bottom will burn. Remove and serve lukewarm with plain ice cream or whipped cream.
40
desserts
Matt’s Apple Crisp Ingredients Topping
Filling
1/2 cup Flour
6-7 small to Medium Apples
1/3 cup Granulated Sugar 1/3 cup Packed Light Brown Sugar 1 tsp Ground Cinnamon 1/2 cup cold Butter
Matt Malone Principal
1/2 cup Old Fashioned Oats
1 T Apple Cider Vinegar 1/2 cup Granulated Sugar 1/2 T Ground Cinnamon 1/4 tsp All-Spice 1/4 tsp Ground Nutmeg 1/4 tsp Ground Cloves 2 T Flour
Instructions Preheat your oven to 350 degrees. Topping Mix together flour, sugar, brown sugar, and cinnamon. Cut up ½ cup of cold butter into tiny bits and add to the bowl. Use your fingers to work the butter in until you have a very lumpy result. Mix in with your hands the oats. Set the bowl aside in the fridge and move on to the filling. Filling Wash and peel your apples and then cut up into small chunks. Put the cut up apples into a large bowl and mix with the apple cider vinegar. In a separate small bowl, combine the sugar, ground cinnamon, all-spice, ground nutmeg, ground cloves, and flour. Spread this mixture over the apples and toss with your hands so that the mixture is distributed evenly over the apples. Butter a 9” pie dish and place the apples in it. Get your topping mixture out of the fridge and sprinkle evenly over the apples. Bake for 45 minutes in your preheated oven. To be sure that your crisp is done, take a toothpick and stick into a few of the apples. They should feel slightly soft. Remove from the oven and let cool for 20-30 minutes.
41
David’s Pumpkin Chocolate Chip Cookies Ingredients 2 1/4 c. all-purpose flour 1 tsp. baking soda 1 tsp. pumpkin pie spice 1/2 tsp. kosher salt 1 c. (2 sticks) unsalted butter, softened 3/4 c. brown sugar 1/2 c. granulated sugar
David Perlmutter Associate, Nelson Nygaard
3/4 c. pumpkin purée 1 large egg 2 tsp. pure vanilla extract 2 c. semi-sweet chocolate chips
Yields 35 Prep Time 15 Minutes Total Time 1 Hour
Instructions 1.
Preheat oven to 375° and line two large baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. 3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. 4. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
desserts
Prosha’s Pumpkin Cheesecake Ingredients Crust 1 1/2 cups crushed Graham Crackers 5 tbsp melted Butter 1 tbsp Sugar Filling 1 cup Sugar 3 8oz. Cream Cheese
Prosha Korangy Interior Designer
1 tsp. Vanilla ½ tsp. Cinnamon ¼ tsp. Nutmeg ¼ tsp. All Spice 1 cups Canned Pumpkin 3 Eggs
Instructions Crust Combine graham crackers, butter and sugar. Spread evenly on the bottom of the pie dish. Preheat oven to 350 degrees and cook for 5 minutes. Filling In a large bowl, combine cream cheese, sugar, and vanilla. Mix all three ingredients. Add pumpkin, eggs, and remaining ingredients. Mix well. Pour filling into crusted pan. Bake 50-60 minutes, or until golden on top. Turn off the oven and keep the cheesecake in the oven with the door cracked for another 15 minutes. Then take out and let cool.
James’ Sugar Cookies Ingredients Cookies
Royal Icing
1 cup Unsalted Butter (16
3 tablespoons 4 oz.
tablespoons)
Meringue Powder
1 cup White Sugar
4 cups (about 1 lb.)
1 teaspoon Vanilla Extract 1/2 teaspoon Almond Extract
James Eastman Marketing Manager
Confectioners’ Sugar 5 tablespoons Warm Water (for stiff icing: Use 1
1 Egg
tablespoon less water)
2 teaspoons Baking Powder
Powdered Food Coloring
1/2 teaspoon Salt 3 cups All-Purpose Flour
Instructions Cookies 1.
Preheat oven to 350° F.
2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes. 3. Beat in extracts and egg. 4. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand. 5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). 6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Royal Icing 1.
Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
2. Separate icing into separate bowls and color each with edible food coloring as desired. 3. Decorate!
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desserts
Bill and Marcia’s Best Apple Pie Ingredients Best Apple Pie
1/2 teaspoon freshly grated Nutmeg
1 recipe Flaky Pie Pastry
1 tablespoon Unsalted Butter
(see below...I dislike working with this crust but it does come out tasty! Feel free to substitute
for egg wash
your own favorite pie crust recipe)
Flaky Pie Pastry
2 1/2 pounds (5-7) Tart Cooking
2 cups All-Purpose Flour
Apples (such as Granny Smith
1/4 teaspoon Salt
or Macintosh)
Marcia and Bill Harris Managing Director
1 Egg White, lightly beaten,
1 cup plus 2 tablespoons Sugar 1/4 cup All-Purpose Flour
2/3 cup Vegetable Shortening or Butter, chilled 4-6 tablespoons Ice Water
1 1/2 teaspoons Ground Cinnamon
Instructions The Pie 1.
5. Lightly brush the pastry with the egg wash and sprinkle the remaining 2 tablespoons of sugar evenly over the
Prepare and roll out the pastry as directed in the recipe
top. Bake the pie for 40 minutes, or until the top is
(below). Refrigerate the bottom crust and the unrolled
golden brown and the apples are tender when pierced
top crust while you prepare the apples.
with a knife through a vent. Transfer the pie to a rack
2. Peel, core and quarter the apples lengthwise. Cut the
and cool before serving.
quarters lengthwise into 1/2 inch wedges (you will have
The Pastry
about 7 cups).
1.
3. In a medium bowl, mix together 1 cup of the sugar, the
In a large bowl, combine the flour and salt. Cut in the shortening, lard or butter until the mixture resembles
flour, cinnamon and nutmeg. Add the apples and toss
coarse meal.
to coat well.
Sprinkle ice water over the mixture 2 tablespoons at
Turn the apples into the pie shell, mounding them in the
a time, tossing with a fork, until the pastry can be
center. Dot with the butter.
gathered into a ball. Use additional drops of water
4. Preheat the oven to 425 degrees. On a lightly floured
if necessary.
surface, roll out the remaining pastry into a 12-inch
2. Divide the ball of dough in half; flatten each half into
circle. Moisten the edge of the bottom crust lightly with
a 6 inch disk, wrap individually in parchment or waxed
cold water and place the top
paper and chill for at least 45 minutes. To roll out the pastry:
crust over the apples. Trim both crusts evenly to 1/2 inch. Turn the excess pastry under the rim and crimp
On a lightly floured surface, roll out one of the pastry rounds
decoratively. Cut three steam vents in the to[ crust with
into a 11- to 12-inch circle. Transfer to a 9-inch pie pan. Keep
the tip of a small knife. Decorate with cutouts made for
the remaining unrolled portion chilled until needed.
m scraps of dough, if desired.
Notes: From the Great Desserts cookbook, author Mardee Haidin Regan In the Old Favorites section, the recipe is called “Best Apple Pie” 45
Happy Thanksgiving from all of us here in New York!