Our collective studios in Boston, New York, and Washington DC collaborated on this delicious cookbook.
We hope you enjoy some of our favorites and create one or two recipes during this holiday season.
- NY
Administrative Assistant
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1/2 cup apple cider nj
2 oz vodka nj
Dash cinnamon nj
Dash nutmeg nj 1 tsp maple syrup nj 1/2 cup champagne
Instructions
1. Combine the cider, vodka, cinnamon, nutmeg and maple syrup in a shaker with ice. Shake well and strain into a glass.
2. Top with champagne and garnish with skewered apple pieces or cinnamon sticks.
Notes:
To be extra festive, rim your glass with caramel and cinnamon sugar! To do this, simply dip the edge of the glass in caramel. On a small plate, combine 1 tbsp sugar with ½ tsp cinnamon. Place the rim of the glass on the cinnamon sugar and twist until the rim is covered.
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Bourbon (not Pappy but not Old Crow) nj
Aperol nj
Amaro nj
Fresh squeezed lemon juice
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 drink). Strain into coupe glass
Adam Rios Paul Eagle - NY Principalnj
Good Irish Whiskey (Jameson recommended)
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A heat-proof glass (a coffee mug works fine too) nj Cloves
1 teaspoon sugar nj Lemon nj
Optional: Brown sugar, honey
1. Fill a kettle to boil hot water.
2. Place a metal spoon in a glass (will prevent the glass from breaking) to pre-heat it, before emptying it out.
3. Cut a slice of lemon, remove the seeds and stick some cloves into it (this is crucial, so you don’t have the cloves interrupting your sips!).
4. Put a teaspoon of sugar into the glass followed by a shot of whiskey. Give the whiskey and sugar mixture a bit of a stir and try to dissolve the lumps.
5. Add boiling water and stir.
6. Plop in the clove-punctured lemon and give it a zhuzh.
7. Wrap a wee’ napkin around the glass, so you don’t scald yourself. Drink while warm!
8. Enjoy!
ROSEMARY SYRUP
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1/2 cup (125ml) water nj 1/2 cup (100g) sugar nj 2 tbsp (4g) coarsely chopped fresh rosemary leaves
ROSEMARY GIMLET
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Theodora Dimov - BOS Senior Interior Project Designer
2 oz gin nj
3/4 oz fresh lime juice nj 3/4 oz rosemary syrup
1. Make the rosemary syrup by heating the water, sugar and chopped rosemary leaves in a small saucepan, stirring occasionally, until the mixture is hot and sugar is dissolved. Remove from heat and let the syrup cool completely. Once cool, strain the rosemary syrup into a jar, and refrigerate until ready to use.
2. Chill a stemmed cocktail glass in the freezer.
3. Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker halfway with ice, cover, and shake the gimlet mixture about twenty seconds, until very cold. Pour into a chilled cocktail glass. Garnish with a sprig of rosemary or a slice of fresh lime. Cheers!
3 bar spoons Citron Tea (with or without honey)
Apple Mint Leaves (optional)
Lemon slice (optional for garnish)
Tip: Enjoy Korean Citron tea with hot water, it’s one of the best teas for a cold or flu!
Instructions 1. Add the citron tea and lemon juice to a shaker, and give it a brief shake. (Add Gin or Vodka if you want more alcohol) 2. Muddle some apple mint to infuse the drink with flavor, then mix again. 3. Pour over sparkling wine into the prepared glass with ice.
Strain citron mix into the glass 5. Garnish with a lemon slice and cheers!
Jiyoung Moon - DC Interior Designer III
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5 bottles port wine
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1 bottle 100 proof bourbon whiskey
nj 1 bottle white rum
3 whole cardamom pods, cracked nj 1 small cinnamon stick
nj 4 whole cloves
nj 1 (3 inch) strip of orange peel nj 1 (8 inch) square of cheesecloth
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Grace Nugroho - BOS Senior Project Architect
Servings
60 (seven 750 ml bottles)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour and 45 minutes
3/4 cup white sugar nj 1 (15 oz) package dark raisins nj 1 (6 oz) package blanched slivered almonds
1. Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
2. While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
3. When mixture is very hot but not boiling, carefully light it with a longhandled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
4. Strain the cooled glogg and reserve the raisins and almonds.
5. To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
6. To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.
2 quarts Water, Divided nj
4 bags (Family Size Bags) Tea nj ¾ cups Sugar nj 12 ounces, fluid can Frozen Orange Juice Concentrate (thawed) nj 12 ounces, fluid can Frozen Lemonade Concentrate (thawed) nj 48 ounces, fluid Can Pineapple Juice nj
5 Slices Fresh Orange (for garnish) nj
Will Woods - DC
Interior Designer I
Whether it’s Thanksgiving, Christmas, the 4th of July Cookout, or after Sunday service with the old church ladies from your neighborhood – this true southern staple can be enjoyed at any occasion!
5 Slices Fresh Lemon (for garnish) nj
Mint (for garnish)
Measure a quart of water into a medium pot and heat until near boiling Add family size tea bags, cover pot & remove from heat Steep tea for 15 minutes Remove tea bags Add sugar and stir to dissolve Mix in a quart of cold water – making 2 quarts of sweet tea In a gallon pitcher, add the brewed tea, thawed orange juice and lemonade concentrates Stir gently until well blended While continuing to stir, add pineapple juice Taste the tea (more water can be added to your taste) Serve in decorative beverage dispenser – adding sliced lemon, orange and mint sprigs as garnish. Enjoy!
We make homemade bitters at the holidays because it’s such a festive spice. If the spices in this drink don’t get you in the holiday mood, the sheer volume of booze certainly will!
nj 3 oz Everclear 151 proof spirits
nj 1 oz water
nj 1 tsp whole coriander
Gideon Gourley - DC Designer III
Grind the fresh spices in a coffee grinder. Add all ingredients to a small sealable jar. Store at room temperature in a dark place for one week. Strain twice through a high quality coffee filter.
Stir together over ice 3 oz Bourbon, ½ oz Fernet Branca, ½ oz Cointreau, 1 Dash of angostura bitters, 2 Dashes of cardamom bitters (see above). Serve on the rocks. An orange twist is the appropriate garnish. Drink!
Orange bitters nj
Apple cider nj Champagne or prosecco nj Candied cranberries (optional)
Instructions
1. Pour a small amount of water into a shallow dish.
2. In separate shallow dish, sprinkle cinnamon sugar.
Jon Penndorf - DC Associate Principal
Notes: No mixing/stirring required! Goes great with spiced pecans!
3. Dip champagne flute, opening side down, into the water, then gently roll the glass rim in the cinnamon sugar.
4. Upright the glass and drop one dash of orange bitters at the bottom.
5. Add 2.5 oz of apple cider.
6. Top off glass with champagne
7. Drop two or three candied cranberries to the bottom of the glass
cup cranberries, halved
cup cranberries, whole
1 granny smith apple
Rosemary sprigs
cup sugar
cup sparkling apple cider
1 bottle Pinot Grigio (or more)
Instructions
Combine all ingredients in large pitcher & stir
Refrigerate for a couple hours
Serve with ice & additional rosemary for garnish
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2 oz. Cynar nj 3 oz. Prosecco nj
Splash of grapefruit soda
nj A 2x1” grapefruit zest (for serving)
1. Pour Cynar and Prosecco into a rocks glass filled with ice.
Elizabeth Mikula - BOS Technical Coordinator
2. Top off with grapefruit soda.
3. Stir gently to combine.
4. Garnish with grapefruit zest.
2 boxes of Jiffy Corn Muffin Mix nj 2 eggs nj 2/3 cup of half & half nj 1/2 cup of sugar nj 1 can of kernel corn (drained) nj 1/2 stick of butter (softened)
1. Combine Jiffy Corn Muffin Mix with sugar and half & half 2. Stir in 2 eggs
Add drained kernel corn
Mix thoroughly 5. Pre-heat oven to 350° 6. Grease a 1/2 sheet pan with butter 7. Pour mixture into sheet pan 8. Bake for 35-45 minutes (until a knife stuck in the middle comes out clean)
The easiest and best appetizer for any occasion – especially game day. It’s the number one request for any gathering, and I always have to make a double batch.
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1lb of spicy ground sausage – (has to be spicy!)
nj 1 - 10oz can of Original Rotel Diced Tomatoes and Green Chilis (must be Rotel!)
nj 1 - 8oz block of cream cheese
nj 1 package of your favorite tortilla chip (Tostitos Scoops work the best)
1. Fry up ground sausage in a medium/large pot or crock pot
2. Once sausage is cooked through and ground, add in cream cheese and tomatoes & chilis (keep all the juices, do not drain!)
3. Stir to combine on medium heat/slow cook until cream cheese is fully melted and incorporated
4. Enjoy!
Elias Atkinson - NY Interior Designer Inj
Bill Harris - NY Managing Director
2 cans of Chickpeas, drained nj 1 tsp Baking Soda nj 11-5 grams of peeled garlic, finely chopped nj 1/3 cup Tahini nj Zest of 1 lemon nj 3 ½ Tablespoons of fresh Lemon Juice nj 3 Tablespoons of Olive Oil, plus some for drizzle nj 1 ½ teaspoons Kosher salt nj ½ teaspoon Ground Cumin nj 1/8 teaspoon freshly ground Pepper nj Paprika, for garnish
1. Add the chickpeas to a pot of water, covered by an extra inch or two, and boil with the Baking Soda while preparing the balance of the recipe - or about 10 minutes. Drain the chickpeas, reserving 1 cup of the liquid.
2. Add ice to the liquid to get it to a cold temperature. (If you forget to reserve the liquid, just use ice water.)
3. Combine the garlic, Tahini, Lemon Zest, Lemon Juice, Olive Oil, Salt, Cumin and Pepper together in a Food Processor.
4. Add the still warm/hot drained Chickpeas to the Food Processor and blend until smooth, occasionally stopping to scrape the sides.
5. Slowly drizzle the cold water while the Processor is running, until wellblended. I generally find that somewhat less than the full 1-cup of water is required. The hummus will initially be more runny than after it sets up and chills.
6. Serve warm, with a drizzle of extra olive oil and some paprika. Refrigerate the balance and enjoy for a few days!
nj l lb sausage meat nj 1/4 cup chopped onion nj 1 garlic clove, minced
1 pkg cream cheese
1/3 seasoned bread crumbs
1-1/2 tsp dried parsley
1/4 cup parmesan cheese
12 oz pkg whole mushrooms (white, cremini, baby bella)
melted butter
Eileen Pender - NY Senior Marketing Coordinator
1. Pre-heat oven to 400
Separate stems from mushrooms, chop stems into pieces and set aside
Saute sausage meat, onion, garlic and stems in melted butter until cooked
add in bread crumbs
add cream cheese and basil and mix well
stuff mushrooms with a spoonful of sausage mix and place on cookie sheet 1/2” - 1” apart
top each with a sprinkle of bread crumbs, parmesan cheese and parsley
bake at 400 for 15 minutes
Note: Leftover sausage mixture can be refrigerated
Ingredients (Makes 3 dozen) nj
1 lb small curd cottage cheese nj 3 eggs nj 3 tbsp (heaping) sour cream nj 1/4 lb farmer’s cheese
1/4 lb melted butter
1/2 cup (generous) Bisquick
Chopped Onions, Mushrooms, Herbs or other to your taste
Instructions
Bill Harris - NY Managing Director
nj Bananas nj
Curry Powder nj Bacon nj
Toothpicks
Instructions
1. Cut bananas into segments equal to the width of your bacon. This typically about 1.5 in.
2. Roll banana sides in curry powder (the curry powder can be poured into a small bowl or plate to do so).
3. Take bacon strip and wrap around banana (depending on the length of your bacon you might be able to cut the strips in half to cover the circumference of the banana).
4. Secure with toothpick.
5. Take to BBQ and grill for 5 – 10 minutes (keep your eye on them and rotate as necessary).
Ingredients
- 8 count package of burrito size wraps (any flavor)
lb thinly-sliced ham or turkey (Virginia ham, maple glazed ham, honey ham or honey maple turkey)
Instructions
1. Spread thin layer of cream cheese edge to edge on wrap 2. Layer ham or turkey slices edge to edge (4-5) 3. Slice roasted red peppers in thin slices and place a few in a straight line in the center of the wrap, enough to cover edge to edge 4. Roll and cut into 1 inch servings
Natalie Bellefleur - BOS Architect III Eileen Pender - NY Senior Marketing Coordinatornj
Susan Heersema - NY Senior Project Architect
Yield 36 servings (1 /4 C. each)
Time 30 minutes plus chilling
2 tablespoons reduced-sodium soy sauce nj 4 teaspoons sesame oil nj 2 garlic cloves, minced nj 4 cups shredded cooked chicken breast nj 3 packages (8 ounces each) reduced-fat cream cheese nj 1 jar (10 ounces) sweet-and-sour sauce nj 2 cups chopped fresh baby spinach nj 1 cup thinly sliced green onions (about 8) nj 1/2 cup chopped salted peanuts nj Sesame rice crackers
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.
In colander, drain the following fruit well, reserving ¾ cup of juice. nj 1 - 6 oz can of peach slices nj 1 - 6 oz can of pear slices nj 1 - 15 oz can of pineapple chunks nj 1 - 10 oz can of apricot halves nj 1 - 8 oz can of green grapes nj 1 can plums nj 1 can mandarin oranges nj 1 can pitted bing cherries nj 2 sliced bananas nj 1 lb frozen or fresh strawberries
Also needed: nj Brown sugar nj Lemon juice nj Sherry nj Corn starch nj Sour cream
Instructions
1. Mix fruit gently in large container. In 13 x 9 baking dish make two layers of fruit.
2. Spinkle each layer generously with brown sugar, cinnamon, lemon juice and sherry (inexpensive cocktail sherry is fine). 3. Dot top with butter and bake45 minutes at 350°
4. Mix reserved ¾ cup of juice, ⅓ cup corn starch & splash of sherry and stir gently into hot fruit (you may stop here and refrigerate up to 3 days).
5. Bake an additional 15 - 20 minutes until bubbly.
6. Top with dots of sour cream and sprinkle with brown sugar.
Side note: This is also great at breakfast or poured over vanilla ice cream for dessert!
nj 1 small wheel of brie (about 6 to 8 inches), chilled
nj ¼ cup dried cranberries
nj ¼ cup chopped walnuts, thawed, plus extra for (optional) design nj 1 egg, beaten with 1 teaspoon water
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour and 40 minutes
1. Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the “equator” through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
2. Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
3. Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and completely encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
4. If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step*).
5. Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
6. Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry).
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12 ears of corn, husked
nj 6 tablespoons olive oil, divided
nj 1 cup thinly sliced red onion
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2 large tomatoes, chopped
nj 1 cup (loosely packed) fresh basil leaves, large leaves torn
nj 1/3 cup (or more) fresh lime juice
nj 2 tablespoons chopped fresh thyme
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Chris Morrison - DC Managing Director
Kosher salt, freshly ground pepper
1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes.
Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.
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DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well.
Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn.
6. Season to taste with salt, pepper, and more lime juice, if desired.
DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
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½ cup carrots, chopped finely nj 3 tablespoons cooking oil nj 2 pieces egg nj
Danny Maghuyop - NY Senior Project Architect
Lumpia wrapper nj ¼ cup finely chopped onion nj 1 pound ground pork and/or beef nj Pepper nj Salt nj 3 tablespoons soy sauce nj ¼ cup water
1. In a mixing bowl, place pork and/or beef, carrots, and onions. Mix thoroughly, and season the mixture with salt and pepper.
2. Pour in raw eggs, mix thoroughly.
3. Get a lumpia wrapper and place a small amount of the meat mixture in the wrapper.
4. Wrap, securing the ends with a small dab of water.
5. When all of the mixture has been wrapped, start frying.
6. In a pan set over medium heat, pour in cooking oil.
7. Fry the lumpia, taking care not to burn it.
8. After frying, place fried lumpia on a paper towel.
9. Transfer lumpia onto a platter, and serve with sweet chili sauce or banana ketchup.
Ingredients nj
Serves 4 people , 1 1/2 cups
1 1/2 tablespoons Fresh Lemon Juice nj 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
Associate II, Nelson Nygaard
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.
Ingredients
Cucumber
Green peas
Bell pepper
Ahmadi - NY Senior Project ArchitectCarrot
Mixed nuts
Sesame seeds
Instructions
Combine and toss ingredients!
Adija Manley -nj
2 Delicata Squash nj (about 2 pounds/910 g total) seeds removed and cut into Half-inch (12mm) rounds nj
Jeanette Kim - NY Senior Interior Designer
3 tablespoons Extra-Virgin Olive Oil nj 4 tablespoons (60 ml) Honey divided nj Salt and freshly cracked Pepper nj 1/2 teaspoon minced Red Habanero Chile, or 1 Red Fresno Chile, minced nj 1/3 cup (75 ml) White Wine Vinegar nj 1 large Lime, grated and juiced nj
5 or 6 fresh Sage Leaves, very thinly sliced nj 2 tablespoons Pepitas, toasted
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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8 large eggs nj 1/3 cup light mayonnaise nj 1 tablespoon Dijon mustard nj 1 teaspoon white-wine vinegar nj 1 tablespoon minced shallot nj 1/4 teaspoon hot sauce, such as Tabasco nj Coarse salt and ground pepper
Nicole Ducharme - BOS Administrative Assistant
1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
3. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
4. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
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3 cups all-purpose flour, plus more for shaping
nj 2 teaspoons sea salt
nj 1 teaspoon Red Star active dry yeast OR 3/4 teaspoon instant yeast
nj 1 1/2 cups warm water (about 110 to 115 degrees F)
12
Prep Time 1 hour and 10 minutes (plus 8 hour rise time)
Cook Time 1 hour
Total Time 2 hours and 10 minutes
1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
3. Heat oven to 450 degrees F. Once oven is preheated, place a 6- quart Dutch oven (with cover) in oven 30 minutes before baking.
4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
5. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
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Chris Morrison - DC Managing Director
1 lb. dried black beans (NOT soaked overnight) nj 5 cups water nj 1/8 tsp. baking soda (keeps beans black) nj 1 ham slice, cut into pieces nj 1 bay leaf nj 1 cup onions, chopped nj ½ cup carrots, diced nj ½ cup celery, diced nj 6 cloves of garlic, crushed nj Red pepper flakes nj Cumin nj 1 lime or lime juice nj 6 cups of chicken broth nj
Shredded Monterey Jack cheese nj Cilantro
1. In a skillet, heat 2 tablespoons olive oil and sauté onions, carrots, celery, and garlic
2. Sauté until soft; then add a pinch of red pepper flakes and 1 ½ tbsp of cumin.
3. Add all of this to the beans and their remaining cooking liquid; also add 6 cups chicken broth. Simmer until beans are soft and fully cooked, approximately one hour. At the end, add 2 tablespoons fresh lime juice.
4. Top with chopped onions, shredded Monterey Jack, and chopped cilantro.
nj 4 tbsp (1/2 stick) unsalted butter nj 2 leeks, trimmed, halved lengthwise, and thinly sliced nj 1 tbsp. all-purpose flour nj 1/2 cup dry vermouth nj 1/2 cup heavy cream nj 2 (16-ounce) containers fresh oysters, drained, reserving 2 tbsp. brine nj 20 premium Saltines, crushed (about 1 cup)
Theodora Dimov - BOS Senior Interior Project Designer
1. Preheat oven to 350°F.
2. Melt butter in a large skillet over medium heat. Add leeks and cook, stirring occasionally, until tender, 6 to 7 minutes. Add flour and cook, stirring, 1 minute. Add vermouth and cook, stirring, until thickened and bubbly, 2 to 3 minutes. Add cream, return to a simmer, then remove from heat. Fold in oysters and brine.
3. Transfer mixture to an 11-by-7- inch baking dish and top with Saltines. Bake until golden brown and bubbling around the edges, 40 to 45 minutes. Let stand 5 minutes before serving.
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For the Vinaigrette
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1 cup port
3 whole cloves nj
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For the Salad
2 small heads frisée lettuce, washed, dried and torn into pieces.
Chris Morrison - DC Managing Director
1 cinnamon stick nj 1 whole star anise nj 5 whole black peppercorns nj 1 sprig thyme nj 1 bay leaf nj 1 tsp. Dijon-style mustard nj 1 cup olive oil nj
Salt nj Freshly ground black pepper
Leaves from 2 small heads endive, washed and dried (use red endive as well, if available)
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1 ripe Bartlett pear, cored and cut lengthwise into quarters and then into ¼-inch slices
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1 Asian pear, cored, cut into quarters and then into ¼-inch slices
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4 thin slices of prosciutto
nj 4 oz Smokey Blue cheese preferably Smokey Blue from Rogue Creamery
1. Combine the port, cloves, cinnamon stick, peppercorns, star anise, thyme, and bay leaf in a small saucepan over medium to mediumhigh heat.
2. Cook for 10-15 minutes, until mixture is fragrant and has reduced by two-thirds.
3. Strain into a large liquid measuring cup, discarding the solids, and cool to room temperature.
1. Combine the endive and frisée in mixing bowl.
2. Add half of the vinaigrette and toss to coat evenly.
3. Season lightly with salt and pepper (add vinaigrette as needed)
4. Lay one long slice of prosciutto on each salad plate.
5. Arrange the pear slices on top of the prosciutto in an alternating, overlapping pattern.
6. Distribute equal portions of the dressed greens over the pears. Crumble blue cheese over the greens.
7. Drizzle with more vinaigrette, if desired. Serve immediately.
Catherine brought this recipe home and I seriously doubted that it would be edible. She makes it each year and it is surprisingly delicious! Don’t doubt me, just try it….
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Don Hoerauf - DC Senior Project Manager
2 - 20 oz. cans of unsweetened pineapple chunks (drained) nj 2/3 cup sugar nj 5 tablespoons flour nj 1 ½ cups shredded sharp cheddar cheese nj 1 tube Ritz crackers (crushed) nj 1 stick melted butter
1. Grease 8x10 baking dish – fill with drained pineapple. 2. Mix sugar and flour together and pour over pineapple. 3. Sprinkle cheese over the top of mixture. 4. Pat crumbled crackers on top. 5. Pour melted butter over everything. 6. Bake at 350 degrees for 35 to 40 minutes. 7. Eat!
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2 1/2 pounds yellow onions
nj 3 tablespoons unsalted butter
nj 2 tablespoons olive oil
nj 1 teaspoon salt, plus more to taste
nj Freshly ground black pepper
nj 1/2 teaspoon sugar
nj 8 cups beef (preferred), or chicken, or vegetable broth
nj 3 tablespoons flour
nj 1/2 cup white wine
1/4 cup brandy, optional
nj 6 to 8 baguette slices, toasted
nj 1 1/2 to 3 cups shredded Gruyere or Parmesan cheese (1/4 to 1/2 cup per serving)
nj Garnish (optional) minced raw shallot or onion
1. Slice the onions into half moons. Cut the half moon slices in half. You will have at least 6 cups of chopped onions. But don’t worry too much about quantities with this recipe; if you have an extra onion to use up, throw it in!
2. Melt the butter with the oil in the pan set over medium-low heat.
3. Add the onions: After the butter foams up and then settles down, add the onions and stir to coat with the butter.
4. Cover and cook for 15 minutes: Cover the pan and cook for 15 minutes on low heat.
5. Season the onions: Remove the lid. The onions should have wilted down somewhat. Stir in 1 teaspoon salt, a generous quantity of black pepper, and 1/2 teaspoon sugar (this helps the onions caramelize).
6. Cook the onions for 40 minutes to 1 hour: Turn the heat up to medium and cook, uncovered and stirring every few minutes, until the onions are deeply browned. Turn down the heat if the onions scorch or stick to the pan; the browning doesn’t come through burning, but through slow, even caramelization.
7. Heat the broth: As the onions approach a deep walnut color, heat the broth in a separate pot.
8. Add the flour: Add 3 tablespoons flour to the caramelized onions and cook and stir for about 1 minute.
9. Add broth and simmer for at least 1 hour: Add the hot broth to the caramelized onions and bring to a boil. Add the wine now too. Lower the heat and partially cover the pan. Cook gently over low heat for at least 1 hour or until the broth is slightly reduced.
10. Taste and season: Taste and season with additional salt and pepper if needed. Add a finishing splash of brandy, if desired!
11. Top with toast and cheese: Heat the oven to 350°F. Divide the soup between small but deep oven-safe bowls. Top each with a slice (or two) of toasted baguette and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl.
12. Bake for 20 to 30 minutes: Place the bowls on a baking sheet or in a casserole dish. Bake until the cheese is thoroughly melted.
13. Broil until the cheese is browned: Turn the oven from bake to broil and broil the soup for 1 to 3 mins or until the cheese is browned and bubbling. Remove carefully from the oven and let cool for a few minutes before serving on heatproof dishes or trivets. Serve with freshly ground pepper and minced fresh onion or shallot, which provides a welcome bite in contrast to the very sweet and mellow soup.
1. Thinly-sliced sweet plantains
2. Thinly-sliced eggplant
3. French-cut green beans
4. Fry the slices of the sweet plantain and eggplant and make sure you drain well any excess oil. If desired, you can bake them on a tray until golden brown.
5. In a buttered aluminum tray, place layers, as follows:
• Plantains
John Duval - NY Interior Project Designer
• Green beans
• Eggplant
• Mozzarella
• Red sauce or bechamel
• Repeat if desired. If not, put another layer of mozzarella
6. Place in the oven at 375 degrees for 40 minutes making sure the top is golden brown.
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1 pound of pasta (I used penne) nj
1/2 red onion, thinly sliced nj 1/2 cup of grape or cherry tomatoes, halved or quartered nj 1 small green bell pepper, chopped (about 1 cup) nj 1 can of sliced black olives nj 1/4 cup of chopped fresh parsley (I used parsley) nj 2 12 oz Extra Firm Tofu nj
Alei Zanoni - NY Talent Manager
Salt and pepper to taste nj 1/3 cup of olive oil nj 2 tablespoons of white balsamic vinegar nj 1/2 teaspoon of oregano nj 1 teaspoon of garlic powder nj 1 teaspoon of onion powder nj 1/4 teaspoon of crushed red pepper nj Good pinch of sugar
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain. Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, tofu, onion, other dry ingredients and olives in a salad bowl; pour dressing over salad and toss to coat. Refrigerate salad, 8 hours to overnight.
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Extra Virgin Olive Oil if you want to be healthy or Canola Oil works too
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Sidenote: it is okay for the Plantains to have black spots, that is actually better so that you’re able to enjoy a sweet deep fried plantain. The riper the plantain is, the sweeter the plantain will be so consider that when buying your plantains or if you have health restrictions (You can always do more depending on the party size)
1. Heat the olive oil or canola oil on high heat in a deep frying pot that will allow the plantain to be saturated in there. I cook by measuring with my eyes so I hope this is easy to follow. You will know the oil is ready when it is bubbling at the bottom of the pot or if you want to test a plantain and see if it starts to float and bubbles you’re good. You do not want to put the plantain in the oil too soon or else your plantain will be really oily and will affect the true taste of a deep fried sweet plantain.
2. You need a plantain, cutting board and a paring knife. First, cut the ends of the plantain off. Score the skin, trying not to cut into the flesh itself. Do this along the “seams” of the plantain, a total of 4 times.
3. Then put the blade of the knife into one of the “slices” and pry the skin up, like so. Again, try your best not to cut the plantain itself.
4. Once you have pried off an entire section of the peel, you can pry the rest of the skin by lifting it and running your fingers under the skin. The skin should be taken off in 4 whole pieces.
5. Slice the plantains at an angled cut or whatever you prefer. (It can be cut in cubes, circular or angled cut)
6. The thickness of the plantains will determine how fast it will fry. If sliced thin you will have a very crispy plantain, if you have it cut thick it will have a crispy skin, yet will be soft inside.
7. Cooking time is about 25 minutes . Per plantains it can be 8 to 10 minutes depends again of many you are frying.
8. You want a caramelized color or golden brown for the plantain on both sides. So starting off you will let one side fry to a caramelized color and flip the plantain to the other side and let it fry till it becomes caramelized.
9. You should gauge how many sliced plantains you put in the pot. You don’t want to put too many that it is packed. Eye it you’ll know by how the plantains is frying in the pot.
Let cool and serve. This can be eaten on its own or as a side dish. Enjoy! You can store your plantains in an airtight container for up to 7 days before they start to get stale.
KarenIt’s all about the dressing.
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2 Leaf Lettuce - 1 red and 1 green preferred nj Feta Cheese - 8 oz package minimum nj Toasted Almonds - 8 oz nj Small red onion
2 Tbsp. red onion diced nj ½ cup sugar nj 1 tsp. salt nj 1 tsp. dried mustard nj 2 Tbsp. Yogurt nj 1/3 cup cider vinegar nj 1 cup olive oil
1. Toast almonds in oven at 350 F until browned
2. Blend all dressing ingredients in food processor or blender until smooth.
3. Toss all ingredients in a large bowl, do not toss dressing until right before serving.
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2 tablespoons olive oil
nj 2 cups finely chopped onion (1 medium onion)
nj 1 1/2 cups chopped carrot (2 large carrots)
nj 2 teaspoons minced garlic (3 cloves)
nj 1 teaspoon ground cumin
nj 1/2 teaspoon ground coriander
nj 1/2 teaspoon fresh ground black pepper
Sam Sidersky - NY Designer II
nj 1/2 teaspoon ground turmeric
nj 2 cups (12 ounces) lentils, picked and rinsed
nj 8 cups chicken or vegetable broth
nj 2 heaping cups shredded kale or spinach
nj 1 to 2 lemons
nj 1/4 cup chopped fresh herbs like parsley or dill, optional
nj Fine sea salt, to taste
1. Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
2. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
3. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
4. Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.
If you haven’t made your own dinner rolls yet, it’s about time!
I’ve been making these rolls for years, since the day I found this recipe from Kingarthurbaking.com. No tweak is necessary but don’t forget to read my tips at the end.
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Soojin Shearer - NY FF&E Specialist
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2 large eggs
1/3 cup (67g) granulated sugar
nj 2 teaspoons (12g) salt
nj 6 tablespoons (85g) butter, softened
nj 1 cup (213g) mashed potatoes, unseasoned, lightly packed*
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nj 2 1/2 teaspoons instant yeast or active dry yeast
3/4 cup (170g) water, lukewarm (water in which the potatoes were boiled, if possible)
nj 4 1/4 cups (510g) All Purpose Flour
My tip: Every time I make mashed potato, I save 1 cup and freeze. Simply defrost or microwave. You’re good to go.
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To make the dough, mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
2. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it’s doubled in bulk, about 90 minutes. If you’re using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it’s doubled in bulk, perhaps an additional 30 minutes or so.
3. Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.
4. Place the rolls in a lightly greased 9” x 13” pan (metal Pan works better!). Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they’re quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
5. Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.
6. Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.
A family recipe, from the Andes to New York City.
1 Can of Sweet Corn (low sodium better) nj 2 or 3 Cucumbers
2 Cans of Heart Palms
4 Tomatoes
1 Shallot
Feta Cheese or Queso Fresco
Balanza - NY Interior Designer IIDRESSING INGREDIENTS: nj ½ Cup of Olive Oil
2 Tablespoons of Mustard
½ Cup of Vinegar
1 Teaspoon of Salt
1 Teaspoon of Pepper
½ Tablespoon of Minced Garlic
2 Tablespoons of Ketchup nj 1 Tablespoon of Honey nj ½ Tablespoon of Oregano
Instructions
1. Cut the cucumbers, tomatoes, shallot and queso fresco in squares. Mix all the ingredients in a bowl.
2. Mix all the ingredients for the dressing in a separate bowl and enjoy!
Ingredients nj
3 Shiitake Mushroom nj 3 Oyster Mushrooms nj 4 garlic cloves nj Garlic Salt nj Salt (preference) nj ½ White onion (preference) nj 1 Red Bell Pepper nj 1 Yellow Bell Pepper
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1 Orange Bell Pepper nj 1 Green Bell Pepper nj Soy Sauce nj Oyster Sauce nj
Extra Virgin Olive Oil nj
Apple Cider Vinegar (To clean mushrooms)
1. Dice your garlic cloves and ½ onion. You can really play with how much garlic cloves and onions you want to add depending on your taste palette.
2. Shred the oyster mushrooms similar to a pulled pork look
3. Dice the shiitake mushrooms
4. Soak the oyster and shiitake mushrooms in a bowl of water and ½ cup of Apple Cider Vinegar to get rid of any impurities. Soak for about 3-5 minutes you don’t want it to get soggy.
5. Rinse the mushrooms off with cold water twice in food strainer and pat dry with paper towels and leave in a bowl until cooking time.
6. Wash your bell peppers and cut them on a cutting board in 1” square shape or preferred shape and size, sliced bell peppers work too. Set aside until time to cook.
COOKING TIME: 15-20 MINUTES
7. Put the olive oil in a large frying pan or wok, eye it. Let the oil get hot on medium to high heat, then put the minced garlic cloves and diced onions into the frying pan or wok. Allow it to cook until caramelized.
8. Then add the mushrooms let it sauté for till it darkens then add a little garlic salt and salt if you want, it is not necessary, but you can gauge it when adding the soy sauce and oyster sauce.
9. Add the bell peppers and sauté till a little caramelized
10. Then add the soy sauce and oyster sauce. I usually eye this so you can decide how much you want to add of each sauces.
11. I would say about 3 tablespoons of oysters and ¼ cup of soy sauce. Again gauge it, you can really decide how much is enough by the taste of the dish all together. Let that cook and simmer for an extra 5 minutes on low heat till the dish is completely caramelized or up till 15 minutes are up.
12. Let it cool down and serve. Enjoy!
Karen Rwamakuba - NY
Interior Designer I
My attempt at recreating a delicious lentil salad from my favorite cafe in Athens.
• Treat the legumes delicately: You appreciate al dente pasta, so pass that knowledge onto the petite lentils. I ignore cooking instructions and test them often, with a mesh strainer ready in the sink to stop the cooking as soon as they are perfect.
• Don’t underestimate the feta: Making a late intro, don’t neglect the feta. If you can, source block feta cheese and break it up yourself, on your terms. Know and love that feta varies widely and will bring salt to the salad, so be conservative with adding salt during the process and hold off till serving.
• Fresh and regional ingredients matter: This is a summer salad. If tomatoes are less than perfect or are traveling from far away - opt for sun dried tomatoes. If fresh herbs are not available feel free to substitute dried herbs. It’s all good. Ingredients
1. Juice the lemon into a large work bowl. Add Dijon mustard and whisk to incorporate. Add olive oil slowly, whisking until emulsified. Continue to add oil slowly while whisking until the liquid has doubled (roughly half lemon juice, half olive oil). Mince the shallot and whisk in.
2. Cut tomatoes in half and add to the vinaigrette bowl. Cut cucumbers lengthwise in quarters, then crosscut the spears to create a dice, add to the bowl. Break up or cut the feta into small cubes roughly equal size and add them to the bowl. Tear or chiffonade fresh mint leaves and add to the bowl (dill also works). Mix all the ingredients together and set aside.
3. Remember to not season lentils while cooking. Cook 1 cup of green or French lentils until just soft enough to eat (think al dente pasta).
4. When the lentils are done cooking, drain into a mesh strainer and rinse with cold water to stop them from cooking. Continue to rinse until the water runs clear and cold from the bottom of the strainer. Let the cooked lentils drain as much water as possible. Lightly season the cooked lentils with kosher salt (but not too much because the feta will add salt later).
5. Place the drained lentils in the bottom of a second large bowl. Carefully pour the vegetables and vinaigrette on top of the lentils, then cover and refrigerate for at least 4 hours or overnight.
6. When it’s time to serve, mix the salad to combine all ingredients. Add a fresh squeeze of lemon juice and any additional salt if needed.
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1/2 lb dried chickpeas nj 1 tbsp baking soda nj
Alei Zanoni - NY Talent Manager
7 large garlic cloves, unpeeled nj 1/2 cup extra virgin olive oil nj 1/4 tsp ground cumin, plus more for garnish nj 1/2 cup tahini at room temperature nj 1/4 cup + 1 tbsp fresh lemon juice nj Salt nj Paprika nj 1/4 cup chopped parsley for garnish nj Pita bread for serving
1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
3. In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
4. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
5. Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.
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Servings
6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour and 15 minutes
3 cups shredded zucchini (about 3 medium) nj 1 + 2/3 cups sugar nj 2/3 cup vegetable oil nj 2 teaspoons vanilla nj 4 eggs nj 3 cups all-purpose or whole wheat flour nj 2 teaspoons baking soda nj 1 teaspoon salt nj 1 teaspoon ground cinnamon nj ½ teaspoon baking powder nj ½ cup coarsely chopped nuts (I like walnuts)
1. Heat oven to 350 degrees.
2. Grease the bottoms of 2 loaf pans (9 X 5 X 3 inches or similar).
3. Mix zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients. 4. Pour evenly between the 2 pans. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean (not sticky). 5. Remove from oven and cool for 10 minutes. Loosen sides of loaves and remove from pans. Cool completely before slicing.
6. Enjoy!
Bread can be stored in a tightly wrapped bag or with tinfoil and last up to 4 days at room temperature or refrigerated for up to 10 days. nj
This bread freezes very well. nj
Average slice = 100 calories of deliciousness.
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¾ Cup Water w/ ¼ cup fresh squeezed orange
nj ½ lemon
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1 cup brown raw sugar
nj 1 12-ounce package) fresh cranberries
nj Orange zest, nutmeg, 4 cloves
* You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it. If you use less sugar, reduce the amount of water you add as well.
1. Rinse the cranberries, discard any that are bruised.
2. Mix water and sugar in a saucepan and heat to boil, add cloves. Add the cranberries to the pot and return to a boil, add lemon and orange juice and orange zest. Lower the heat and simmer until most of the cranberries have burst.
3. Once the cranberries have burst remove from the heat and add a dash of nutmeg. Remove the pot from heat. Let cool completely at room temperature. The sauce will continue to thicken as it cools.
4. Then transfer to a serving dish and chill in refrigerator.
5. Add lemon zest for a finishing touch before serving.
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2–3 T olive oil nj
2 cups water nj
1 cup uncooked tri-color quinoa nj 12 oz butternut squash, cubed (about 3 1/2 cups) nj
1/2 cup dried cranberries nj
1/2 cup parsley, chopped nj
Mandy Miller - BOS Resource Librarian
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1/2 cup red onion, chopped nj 1/3 cup toasted pumpkin seeds nj Salt and Pepper, to taste nj Arugula, for serving, optional
3 T olive oil nj
Juice of 1 lemon nj
1 T minced shallot nj
2 tsp maple syrup nj
2 tsp Dijon Mustard, more to taste nj Salt and pepper, to taste
1. Preheat oven to 400 degrees and line Sheet pan with parchment paper or foil.
2. Toss cubed butternut squash with 2-3 T olive oil and season with salt and pepper. Spread into an even layer on baking sheet and bake for 25-30 minutes, until fork tender and lightly golden.
3. While squash is roasting, add quinoa, water, and 1/4 tsp salt to a saucepan on the stove. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so, until cooked and liquid has been absorbed.
4. Prepare dressing by adding all ingredients to a bowl or mason jar; whisk or shake to combine. Drizzle a little bit of dressing into warm quinoa and toss to combine.
5. To assemble, combine roasted butternut squash, cooked quinoa, cranberries, parsley, red onion, and pumpkin seeds in a large bowl. Add more dressing as desired and toss to coat.
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24 stalks of asparagus (trimmed)
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12 slices bacon (center cut preferred) nj 1 tsp Olive Oil nj Garlic Salt (to taste) nj Black Pepper (to taste)
6 Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
1. Preheat the oven to 400 degrees F (204 degrees C). Place an ovensafe wire rack (either greased or non-stick) onto a cookie sheet.
2. Trim the woody ends of the asparagus. Drizzle with olive oil. Sprinkle with garlic salt and black pepper to taste. (You don’t need a lot of oil, just enough for the salt and pepper to stick).
3. Cut the bacon slices lengthwise to make narrower strips. Wrap each bacon strip tightly around an asparagus stalk, only slightly overlapping the bacon on each stalk (it will shrink during cooking, creating a “striped” pattern). Place seam side down onto the wire rack.
4. Bake for 10 minutes. Use tongs to turn over. Bake for 10-15 minutes more, until the bacon is almost crispy. Set the oven to broil, then place under the broiler for 1-2 minutes to crisp up more.
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2 pounds (about 20) Baby Red Potatoes nj 4 slices center-cut Bacon nj 12 ounces Ground Turkey (93% lean) nj
John Sadlon - NY Principal
1/2 cup Salsa nj 1 teaspoon Chili Powder nj 1/2 teaspoon Oregano nj 1/4 teaspoon Ground Cumin nj 1/4 teaspoon Salt nj 1/8 teaspoon freshly ground Black Pepper nj 1/4 cup Whole Milk nj 2/3 cup shredded reduced-fat Cheddar, divided nj Vegetable Oil Cooking Spray
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
Squash and Sweet Potatoes:
Mandy Miller - BOS Resource Librarian
nj 3 large (~1/3 lb each) sweet potatoes (or sub 6 small per 3 large halved / skin on / organic when possible) nj 6 cups butternut squash (1 small butternut squash yields ~6 cups) nj 2 Tbsp avocado or melted coconut oil (divided) nj 1 pinch each sea salt + black pepper nj 1 pinch ground cinnamon nj 1 Tbsp maple syrup nj 1 Tbsp vegan/reg butter
Pecan topping
nj 1 cup pecans (roughly chopped) nj 1 Tbsp coconut oil nj 1 Tbsp coconut sugar nj 1 Tbsp maple syrup nj 1 pinch ground cinnamon nj 1 pinch sea salt nj 1 Tbsp vegan/reg butter (optional)
1. Preheat oven to 400 degrees F (204 C) and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets (use fewer or more baking sheets, as needed, if altering batch size). Also lightly grease a small baking dish (8x8 inch is ideal // size as original recipe is written // adjust if altering batch size)).
2. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with half of the avocado or melted coconut oil (1 Tbsp as original recipe is written // adjust if altering batch size).
3. Sprinkle with a pinch of salt and pepper. Rub sweet potatoes
4. together to distribute the oil and toss the butternut squash as well.
5. Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it is done, remove from oven and set aside.
6. Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F (176 C).
7. Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
8. At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
9. Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.
10. Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
11. Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add vegan butter, cubed, to add additional moisture and flavor (optional).
12. Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve.
13. Leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350-degree F (176 C).
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32 oz bag of frozen hashbrowns nj ¼ cup butter nj 8 oz sour cream nj 1 can of cream of mushroom soup nj ¼ cup diced onion nj 1 (heaping) cup sharp cheddar cheese grated nj Cornflakes for the topping
Jessica Hensley - DC Senior Associate
1. Heat soup and butter of low heat. Blend in sour cream.
2. In a large bowl, mix hashbrown potatoes, cheese, and onion.
3. Pour heated mixture over potatoes and toss lightly until mixed.
4. Turn into a lightly greased (PAM or similar) 9x13 pan. Top with cornflakes.
5. Bake at 350° for 1 hour
6. Top with a bit more cheese at the end and bake until melted
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2 lbs butternut squash nj
2 apples, cored, peeled, and grated (your choice on variety) nj
1/2 cup brown sugar nj 1/4 cup butter nj 1 tbsp cinnamon
Instructions
1. Cook squash and mash (there are several methods).
Kari Scullin - BOS Marketing Manager
2. Add brown sugar, butter, cinnamon, and half of the apples.
3. Mix and place into a buttered casserole dish (1.75/2 qt).
4. Add remaining apples on top.
5. Bake at 350 degrees for 20 minutes or until bubbling.
Judi “unapologetically stole” this from her sister. That’s how she rolls. Now you can apologetically steal it from Judi... that’s the point.
nj 1/2 stick of salted butter nj 3 leeks, sliced & rinsed well nj 1 1/2 cup whipping cream nj 3 cloves minced garlic nj 2 lbs sliced small Yukon gold potatoes nj 2 cups shredded gruyere cheese nj ⅓ cup parmesan cheese
1. Butter 9”x13” casserole dish.
2. Melt butter in frying pan and saute leeks until tender (8 mins) DON’T BROWN. 3. Mix cream & garlic separately. 4. Arrange half of potatoes in casserole dish and top with leeks and half of gruyere cheese. 5. Pour half of cream mixture over. 6. Lay with remaining potatoes, gruyere and the rest of the cream mixture. 7. Sprinkle the top with parmesan cheese. 8. Bake at 375° for 60 to 90 minutes. 9. Let stand before serving.
Anecdotally: To get my brother and me to eat sweet potatoes as kids, my mother called these “Williamsburg Muffins.” It wasn’t until college that I knew sweet potatoes are the main ingredient!
Chad Hampton - DC Resource Manager
Ingredients nj ⅔ cup of mashed sweet potatoes (canned ok) nj 4 Tbsp butter, softened nj ½ cup sugar nj 1 egg nj ¾ cup flour nj 2 tsp baking powder nj ½ tsp cinnamon nj ¼ cup milk nj ¼ cup chopped walnuts (if desired) nj ¼ cup chopped raisins
Instructions 1. Preheat oven to 400°. 2. Grease 1½” muffin tins.
Puree sweet potatoes, or mash well.
Cream the butter and sugar.
Beat in egg and potatoes. 6. Sift flour with baking powder, salt, cinnamon, & nutmeg. 7. Add dry ingredients alternatively by hand with milk, nuts and raisins, mixing well until just blended (do not overmix). 8. Spoon into tins, filling each until full (a little cinnamon and sugar can be sprinkled on top of each) 9. Bake in preheated oven for 25 to 30 minutes
Note: Recipecaneasilybedoubledortripled. Thesemuffinsalso freezewell!
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Andrew Grote - BOS Director of Operations
16
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
8 oz medium pasta shells nj 6 slices bacon, diced nj 2 tbsp unsalted butter nj 3 cloves garlic, minced nj 1 shallot, minced nj 2 tbsp all-purpose flour nj 1 1/2 tbsp finely chopped sage nj 1 1/4 cups half and half nj 1 cup whole milk nj 1 (15 oz) can butternut squash puree* nj 1 tsp Dijon mustard nj 10 oz shredded extra-sharp cheddar cheese, about 2 1/2 cups nj Kosher salt and freshly ground black pepper, to taste nj 2 tbsp chopped fresh chives
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
4. Whisk in flour and sage until lightly browned, about 1 minute.
5. Gradually whisk in half and half, milk, butternut squash and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
6. Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
7. Serve immediately, garnished with bacon and chives, if desired.
Note: Sweet potato or pumpkin puree can be substituted.
Carrot Souffle: nj 2 lb fresh carrots, boiled until soft nj 6 eggs nj 2/3 cups sugar nj 6 Tablespoons matzoh meal nj 2 teaspoons vanilla nj 2 sticks butter, melted, dash of nutmeg
Kimberly Seigel - BOS Research Knowledge Manager
Cook Time 50 minutes
Topping: nj 6 tablespoons brown sugar nj 4 tablespoons of butter, melted nj 1 cup chopped cornflakes
Instructions
1. Place carrots and eggs into food processor and puree.
2. Add next 5 ingredients and process until smooth.
3. Bake in greased 9x13 Pyrex pan at 350 degrees F for 40 minutes.
4. Add topping and bake for 5-10 minutes more.
Chef’s Notes:
• Canbemadeadayinadvance
• Recipecaneasilybedoubledortripled. Thesemuffinsalso freezewell!
I have made this one a number of times, and it is truly easy. I never regret the simplicity because the results are outstanding!
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1 ½ lbs. brussels sprouts
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2 Tbls. olive oil nj
1/3 cup freshly grated parmesan cheese nj 1 tsp. salt nj ¼ tsp. freshly ground pepper
Don Hoerauf - DC Senior Project Manager
1. Clean the brussels sprouts and cut each in half. Rinse and drain sprouts after cutting. Set oven to 425 °.
2. Mix the other ingredients in a bowl and stir in the brussels sprouts –coat as evenly as possible.
3. Spray a baking sheet with non-stick spray (hint – DO NOT USE FOIL –they will stick). Spread brussels sprouts evenly on baking sheet leaving plenty of space between each (do not crowd them as they will not brown).
4. Bake for 16 to 18 minutes.
5. Serve immediately.
This recipe makes plenty for a crowd – this can easily be halved for smaller gatherings. Freeze for later use. Perks: makes your home smell heavenly while cooking. Leftovers are great when used as a jam on toast!
2 bags fresh cranberries nj
2 cups sugar nj
Sam Mason - DC Interior Designer III
Juice of 1 orange nj
Zest of 1 orange nj
2 Tbsp chopped fresh ginger nj
2 Tbsp chopped crystalized ginger nj
1 cup water
Instructions
Combine all ingredients in a large pot. Cook to boiling and simmer until cranberries pop (about 10 minutes). Let sit to cool or chill in refrigerator if preferred cold.
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1 well seasoned 9” iron skillet
nj 4 tablespoons of unsalted butter *
nj 1 can of organic coconut milk
nj 2 cups of organic ground corn meal
nj 1 teaspoon baking soda nj 1teaspoon baking powder nj 1 teaspoon salt
Andy Bennett - BOS Senior Project Architect
Prep Time 15 minutes
Total Time 40 minutes
nj 2 large organic eggs ** nj 1/4 cup of your favorite honey or ¼ cup of raw sugar nj 1 small can of Hatch green chile - mild, medium, or hot (c’mon you can do it!)
nj 2 tablespoons lime juice
1. Preheat oven to 375° F.
2. Mix/whisk all dry ingredients in medium mixing bowl –create a well in middle.
3. Whisk eggs till foamy, then whisk in coconut milk honey. Add lime juice and green chiles.
4. Fold in wet ingredients till all is just blended – don’t over mix or you’ll be sorry.
5. Meanwhile place skillet with 4 tbs butter in oven and heat approx 5 minutes till butter fully is melted and HOT (just turning golden brown).
6. Remove skillet from oven and immediately pour in the batter – bake for 20 minutes or until top is golden brown and center is just cooked through.
7. Check a few minutes early, add extra minutes if needed. If top is brown but center is not cooked through, then lightly drape with foil.
Chef’s Notes:
*Gluten-free with vegan option use 2 tablespoons coconut oil for VEGAN
** Use flax seed flour, or tapioca starch, or chickpea flour & water equivalents for VEGAN
1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
Li-Chu Lo - BOS Senior Interior Designer
Ingredients
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1 cup coarsely chopped walnuts
2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.
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3½ cups or more bread flour
3. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1 ¾ to 2 hours.
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1 tablespoon light brown sugar
nj 1 ½ teaspoons quick-rising dry yeast
nj 1 ½ teaspoons salt
nj 1 ½ cups whole milk
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2 tablespoons vegetable oil (plus additional for coating bowl)
nj 1 large egg
nj 1 cup dried cranberries
nj Nonstick cooking spray
nj 1 large egg (beaten to blend for glaze)
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Raw turbinado or demerara sugar
12 rolls
Prep Time 20 minutes
Cook Time 15 minutes
Total Time
35 minutes (plus 2 hours rising time)
4. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.
6. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.
Ingredients
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2 Eggplants
nj 1/2 green pepper, diced nj 1 1/2 tomatoes (diced)
nj 1 spring onion (sliced)
nj 1/2 cup parsley (chopped)
nj 3 Tbsp. pomegranate molasses nj 4 Tbsp. olive oil nj 1/2 tsp. salt
Rand Zalzala - BOS Designer II
nj oil (for frying)
1. Cut the eggplants into finger-length wedges, and fry till cooked through and golden brown.
2. Let drain from excess oil and cool down on paper towels. You can also air-fry them.
3. In a bowl, combine the tomato, green peppers, spring onion, and parsley.
4. Stir in the salt, pomegranate molasses, and olive oil.
5. Carefully (so as to not turn the eggplants into mush), toss in the fried eggplant wedges.
6. If not serving immediately, cover with a plastic film and keep refrigerated
The garlic really takes these taters to the next level – and I will always associate them with fond memories of Friendsgivings from college!
Ingredients
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Elaine Zhang - DC Designer II
6-8 medium Yukon gold potatoes nj ½ tsp sea salt, to taste nj ½ tsp black pepper, to taste nj 5-6 cloves roasted garlic (or a whole bulb if you love garlic) nj 4 Tbsp butter nj Milk, to bind
To make roasted garlic
1. Cut off top to expose tips, rub with olive oil, salt, and pepper, wrap in foil.
2. Bake for 50 min – 1 hour at 400° F. You should be able to squeeze the cloves out easily!
To make mashed potatoes:
1. Place potatoes in large pot, cover with water.
2. Bring to boil, cook for 25-30 min or until very tender. Potatoes should be able to be pierced easily with a knife.
3. Drain potatoes, mash potatoes.
4. Add in butter, garlic, salt, black pepper, and milk to combine. Taste and adjust seasonings as needed.
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1 can (10 1/2 ounces) Cream of Mushroom Soup
nj 3/4 cup milk
nj 1/8 teaspoon Ground Pepper Black
nj 2 cans (14 1/2 ounces each) any style Green Beans, drained
nj 1 1/3 cups French’s Original Crispy Fried Onions, divided
1. Preheat oven to 350°F.
Tobias - BOS Interior Designer IIServings
6
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
2. Mix cream of mushroom soup, milk and pepper in a 1 1/2- quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions.
3. Bake 30 minutes or until hot. Stir.
4. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.
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David Damon - BOS Principal
1 cup shredded carrot nj 1 cup chopped celery nj ½ cup chopped onion nj ½ cup butter nj 1 tsp ground sage nj ½ tsp salt nj ¼ tsp pepper nj ¼ tsp ground cinnamon nj 8 cups dry bread crumbs nj 2 cups finely chopped, peeled apple nj ½ cup chopped walnuts or pecans nj ¼ cup wheat germ nj ½ to ¾ cup chicken broth
1. In a skillet cook carrot, celery, and onion in butter till tender, but not brown.
2. Stir in sage, salt, cinnamon, and pepper.
3. In a large mixing bowl combine bread crumbs, chopped apple, walnuts/pecans, and wheat germ.
4. Add cooked vegetable mixture to bowl. Drizzle with enough chicken broth to moisten, tossing lightly.
5. Use to stuff one 10-pound turkey OR bake 30 minutes at 350 degrees F in a casserole dish.
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1 cup milk, heated nj 3 eggs beaten nj 5-6 (combination of) yellow squash and zucchini nj ¼ cup onion diced nj 1+ cup crushed Ritz crackers nj 3 Tbsp melted butter nj 1 cup sharp cheddar cheese grated
Jessica Hensley - DC Senior Associate
1. Mix into casserole dish with heated milk, crackers, cheese butter and eggs.
2. Bake at 350° (no lid) for 45 minutes.
nj 1 ½ lb of Italian Sausage nj 3 to 4 table spoons of celery leaves chopped nj 1 small onion nj 1 to 2 small boxes of raisons nj 1 cup of rice nj ¼ cup of grated Romano cheese nj 2 eggs nj 1 bottle of white wine Instructions
Preheat oven to 350°
Grease a 9” x 13” casserole dish
Soak raisins in cold water for 30 minutes
Pour yourself of white wine to enjoy while cooking (Uncle Ron’s suggestion)
Brown the Italian sausage
Brown celery leaves + onions (separate from the Italian sausage)
Cook rice (1 cup of rice in 2 cups of water)
Mix rice, sausage, celery leaves + onions, and raisins
Beat eggs and add to other ingredients
Pour into mix into greased/buttered casserole dish
Bake, stirring occasionally, for 30 to 40 minutes until a little crunchy on top
Pour yourself another glass of wine
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1 large acorn squash (or 2 small) nj ⅓ cup shredded parmesan cheese + more for garnishing nj 2–3 Tbsp. fresh herbs or 1 tsp. dried (we suggest: thyme, sage, nj rosemary, or oregano) nj 1 Tbsp. ghee or butter, melted nj ½ tsp. garlic powder nj ¼ tsp. salt + more to taste nj ⅛ tsp. black pepper
Athena Patira - BOS Senior Project Architect
Servings 4 Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes
1. Preheat oven to 400 degrees F.
2. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices. 3. In a large bowl, combine all of the ingredients and toss to combine. 4. Transfer to a large sheet pan. Using your hands, gently press Parmesan cheese onto the squash for maximum coverage. 5. Bake in the oven for 25 minutes or until squash is cooked through and Parmesan cheese is crispy and slightly browned. 6. Garnish with additional Parmesan cheese and herbs, if desired.
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1/2 cup chopped pecans nj 2/3 cup apple cider vinegar nj 1 1/2 teaspoon honey nj 1 medium shallot, thinly sliced nj 1 1/2 teaspoons Dijon mustard nj
Ground black pepper nj 1/3 cup olive oil nj 10 ounces baby kale nj 3 ripe persimmons, peeled and cut into thin wedges nj 1/2 cup crumbled Gorgonzola
1. In a small bowl, whisk together 1/3 cup apple cider vinegar and 1/2 teaspoon honey. Add sliced shallots. Toss occasionally and let sit for 10 minutes. Remove shallots and set aside. Discard liquids.
2. In a medium bowl, whisk together remaining 1/3 cup vinegar, Dijon mustard, and remaining 1 teaspoon honey, and a little bit of black pepper. Drizzle in oil, whisking constantly until mixture is blended. Stir in chopped pecans.
3. In a large bowl, combine kale, pickled shallots, persimmon wedges and Gorgonzola. Add vinaigrette and toss to combine. Enjoy!
Servings 6-10 Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes
2 lbs of ground beef nj 1 lbs of ground pork nj ½ onion nj Salt nj Pepper nj 2 tsp Bell seasoning nj
Small potatoes
Instructions
1. Heat up butter in pan and brown the onion. 2. Once the onion is browned, add the meat. 3. Add salt and pepper to taste, and add Bell seasoning. 4. On the side, peel and cook the potatoes. 5. Remove the meat/onion from pan once cooked. 6. Add in the “mashed” potato and mix. 7. Ready to serve!
8 oz bacon, chopped nj 12 oz white mushrooms, halved nj
Servings
4
Prep Time 5 minutes Cook Time 20 minutes
Total Time 25 minutes
1 small onion, finely chopped nj 1 lb fresh brussels sprouts, halved nj 2 Tbsp olive oil nj 3 Tbsp unsalted butter nj 2 Tbsp water nj ½ tsp salt, or to taste nj ¼ tsp ground pepper, or to taste nj 2 garlic cloves, minced nj Feta cheese, for topping
1. Saute bacon until lightly golden in color.
2. Remove the bacon pieces, leaving the grease in the skillet. 3. Add mushrooms to bacon grease. Saute about 2 minutes on med/high heat. 4. Add chopped onions to mushrooms. Saute on medium heat until the onions are tender. Remove from skillet. 5. Add the brussels sprouts, minced garlic and oil to the skillet. Cook for 2 minutes or until leaves are lightly browned. 6. Add butter and water to the Sprouts, season with salt and pepper. 7. Turn heat to medium and cook an additional 10-12 minutes, stirring Sprouts as needed. Cook sprouts until desired tenderness is reached. 8. Add the bacon and mushrooms back to the skillet, stir and heat. 9. Serve immediately with feta cheese.
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6 Prep Time 15 minutes Cook Time 65 minutes Total Time 1 hour and 20 minutes
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3 tablespoons olive oil, divided nj 1 small yellow onion, chopped nj 2 cloves garlic, pressed or minced nj 4 cups (32 ounces) vegetable broth, divided nj 1 cup water nj 1 ½ cups brown arborio/short-grain brown rice nj 1 small butternut squash (about 2 pounds), peeled and sliced into ½” nj cubes nj 1 cup freshly grated Parmesan cheese (about 2 ½ ounces) nj ½ cup dry white wine, optional nj 3 tablespoons unsalted butter, diced nj 1 teaspoon salt, more to taste nj Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil nj 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped nj fresh sage)
Danielle Fontaine - BOS Project Architect1. To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
2. Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
3. Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
4. Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
5. While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
7. Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage
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1 lb fresh or frozen fava beans peeled nj
1 cup basmati rice
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1½ cup water
1 onion chopped nj
1 large bunch dill chopped nj ½ teaspoon turmeric nj
Rand Zalzala - BOS Designer II3 table spoons raisins (optional) nj Salt nj Pepper
nj 4 tablespoons olive oil nj
Yogurt or chicken stock (Topping)
Instructions
1. Rinse the rice several times with cold water by rubbing it between the hands and let it soak for 30 minutes in 2½ times its volume of cold water.
2. Heat 4 tablespoons of olive oil in a Dutch oven and lightly brown the onion.
3. Add the beans, turmeric and dill. Mix well.
4. After 2 minutes, add the rice with the water in which it soaked.
5. Season with salt and pepper, and add the raisins (optional). Mix well.
6. Bring to a boil over high heat, allow the water to evaporate for a few minutes. Then when almost all the water has evaporated, reduce the heat to the minimum, mix gently with the fork, cover and simmer for about 15 minutes by mixing the rice once or twice. Dish will be ready when all the water evaporates.
7. To serve: Add chicken stock and/or yogurt to the rice and beans mix!
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3 pounds peeled butternut squash nj
Salt and pepper nj Olive oil nj
4 ounces pancetta cubed nj 4 garlic cloves chopped nj
12 sage leaves chopped
1. Heat oven to 375 degrees F.
2. Cut squash into ½ inch cubes and toss with olive oil salt, and pepper.
3. Spread on baking sheet and roast for about 20 minutes.
4. Heat 1 tbsp olive oil in a skillet and cook pancetta until almost crisp.
5. Turn off the heat and add garlic and sage.
6. Spoon mixture over the squash.
7. Enjoy!
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¾ cup plus 2 tablespoons extra-virgin olive oil nj 6 garlic cloves (smashed) nj 3 pounds parsnips (peeled and sliced on the diagonal 1/2 inch thick) nj 1 ½ cups sliced pitted Medjool dates (about 12) nj 5 marjoram sprigs nj
Salt and freshly ground pepper nj 1 cup plain Greek yogurt nj 3 tablespoons fresh lemon juice nj 2 teaspoons ground sumac
Jeffrey R. Zynda - BOS Principal
1. Preheat the oven to 350° F.
2. In a large skillet, heat the 3/4 cup of olive oil with the garlic and cook over moderate heat until the garlic is golden. Using a slotted spoon, remove the garlic and reserve for another use.
3. Add half of the parsnips to the skillet and cook over moderate heat, stirring occasionally, until golden and barely tender, about 12 minutes.
4. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, then scrape the parsnips and any oil into the roasting pan.
5. Add the dates and marjoram sprigs, season with salt and pepper and roast for about 8 minutes, just until the parsnips are tender and the dates are slightly caramelized. Transfer the parsnips and dates to a platter.
6. In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining 2 tablespoons of olive oil. Season with salt.
7. Serve the roasted parsnips and dates, passing the spiced yogurt at the table.
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1 stick unsalted butter (plus more for the baking dish)
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2 pounds good-quality white sandwich bread cut or ripped into 1-inch cubes
4 inner celery ribs (1 1/2 cups finely diced) nj
2 large carrots (1 cup finely diced) nj
1 sweet onion (2 /2 cups finely diced) nj
1 pound loose pork or turkey breakfast sausage nj
2 tablespoons chopped sage nj
Nicole Ducharme - BOS Administrative Assistant
2 tablespoons chopped thyme nj
3 cups turkey or chicken stock nj
Salt and freshly ground pepper
1. Preheat the oven to 350°F and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
2. Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve.
3. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl.
4. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes.
5. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
6. Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
7. Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
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1 medium winter squash (slightly larger than a grapefruit), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti nj 2 to 3 cups filling nj Olive oil nj Salt and freshly ground black pepper (to taste)
Filling (equal to 2 - 3 cups total) nj
Grace Nugroho - BOS Senior Project Architect
1/2 to 1 cup protein - chicken, sausage, pork, tempeh, or baked tofu 1 nj 1 to 2 cups vegetables - onions, mushrooms, zucchini, peppers, greens nj 1/2 cup cooked grains and/or nuts - barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
1. Prepare the squash for roasting. Arrange a rack in the lower middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.
2. Transfer the squash to a baking dish. Place the squash halves cutside-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.
3. Roast the squash. Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.
4. Prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
5. Stuff the squash halves. Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
6. Bake the stuffed squash halves until bubbly. Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.
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4 large eggs nj
1.5 cups whole milk nj ½ teaspoon salt nj 1.25 cups all purpose flour nj
Vegetable oil
Instructions
Jenny Davis - BOS Interior Project Designer
Servings
6 (12 puddings)
Total Time 55 minutes
1. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
2. Preheat oven to 425°F.
3. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
4. As soon as you take the tray from the oven, pour in the batter to threequarters fill the tins (it should sizzle) and immediately put back into the oven.
5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don’t open the oven door until the end or they might collapse.
2 pounds sweet potatoes or yams, scrubbed
2 tablespoons unsalted butter
2 tablespoons dark amber maple syrup, grade A or B
½ teaspoon grated orange zest
½ teaspoon balsamic vinegar
¾ teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Zhang - DC Designer II
1. Preheat the oven to 400° F. 2. Pierce the sweet potatoes 2 or 3 times with a fork.
Bake in a roasting pan for 45 to 60 minutes, until tender. 4. Cut the potatoes in half, lengthwise. 5. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer. 6. In a medium saucepan, heat the butter, syrup, zest and vinegar over medium heat.
Remove from heat and mash the sweet potatoes in the pan.
Stir to combine evenly.
Season to taste with salt and pepper. 10. Serve immediately.
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Brine a whole Turkey or buy a pre-brined turkey (follow the recommended cooking time by weight) nj
Jennifer Graham - NY Principal
One (soft) stick butter nj Rosemary nj Sage nj Thyme nj 1 medium onion nj 1 carrot nj 2 stalks celery nj
Salt and Pepper
Instructions
THE NIGHT BEFORE:
1. In a bowl, add finely chopped thyme, rosemary and sage to one softened stick butter 2. Mix well and place in a piece of saran wrap and roll into a 1 ½ diameter ‘log’ 3. Place in the freezer 4. Make a ‘bouquet’ with left over herbs.
THE DAY OF:
1. Remove your turkey from the brine and rinse, pat dry
2. Heat oven to 375
3. Let the bird rest for 20 minutes and while resting, squeeze ½ lemon inside the cavity salt and pepper to taste. Rub about a tablespoon of olive oil over the bird, then salt and pepper the skin (not too much salt use a healthy dose of pepper inside and out). “Scrunch” the herb ‘bouquet and stuff into the cavity
4. Then slide your hand under the breast skin and slowly separate the skin from the meat by gently breaking the fiber. All the way down either side to the legs.
5. Slice the herbed butter into 1/4” medallions and place over the breast between the breast meat and the skin.
6. Cut up the onion and place at least ½ inside. Place the other half cut into 2/3 chunks in the pan.
7. Cut 1 stalk celery into large chunks on the diagonal
8. Place bird in a roasting pan with rack and place in the oven. Pour a cup water into the roasting pan
9. Roast the bird for 45 minutes.
10. Lower the heat to 325 Deg and loosely tent the bird, cover the wing tips and the end of the drumsticks with aluminum foil and place back in the oven.
11. Cut a carrot into large chunks and 1 stalk celery
12. 1 1/2 hour in, check the water to make sure it had not all dried up add as needed. Add cut celery and carrot chunks, submerge into the drippings
13. Follow the recommended cooking by weight and until the temperature is 165 at the breast and 175 at the leg
14. Remove from the over and let the turkey rest first leader 20 minutes before carving (it will keep cooking for a bit)
15. Carve and serve with Cranberry Sauce and your favorite sides and gravy
• Make gravy from the drippings
• Mashed potatoes
• Follow a traditional mashed potato recipe
• Replace one potato with a sweet potato.
• Swap 1/2 cup of the milk with chicken broth
• Serve your favorite greens, (green beans, brussel sprouts, green salad, more…)
One of my favorite Puerto Rican dishes that I love making for my kids. Always brings back memories from the days that I lived in the island. There are many Recipes online, but this is one that I love... Recipe courtesy of www.simplyrecipes.com/recipes/pastelon_ puerto_rican_plantain_lasagna/
(with adaptations by Julio Antonio Colón)
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Julio Colon - NY Technical Director4 ripe plantains, about 3 to 3 1/4 pounds nj 1/2 cup vegetable oil nj 1 pound ground beef (preferably ground round) or ground turkey nj 1 teaspoon of Adobo – Yes!!! (I do the old school “A ojo” like my grandma used to say...which means, eyeball it. nj 1 1/2 teaspoons sazón flavoring blend, - I usually use the store bought nj 1 small white onion, minced (about 1 cup) nj 1 green bell pepper, minced (about 1 cup) nj 1 tablespoon Recaito flavoring base – I use the store bought – but there are recipes online for this as well. I also don’t follow the 1 tablespoon, sometimes I do two, or three...again “A Ojo” nj 6 pimento-stuffed green olives, sliced nj 1 teaspoon capers nj 1 teaspoon dried oregano nj 1 cup tomato sauce nj 2 cups Monterey jack, cheddar, or mozzarella cheese, divided nj 2 large eggs nj 1/2 teaspoon baking soda – I skip this sometimes
Instructions
1. Preheat the oven to 350°F:
2. Grease a 10x10 casserole dish (for a thicker Pastelón) with nonstick cooking spray or butter.
3. Cut off both ends from the plantain, then use the tip of your knife to cut a slit down the back. Using your two thumbs, remove the peel from the plantain and discard the peel.
4. Once you’ve peeled all the plantains, slice each one in half down the length. Separate the two halves and flip them onto their flat sides to create a stable base. Place your palm flat on top of the plantain, and use a sharp knife to slice parallel to the cutting board and cut the plantains into very thin slices (about 1/4-inch thick).….... Set aside.
5. In a large skillet, heat the vegetable oil to 300°F over medium heat. Line a plate with paper towels to drain the plantains after frying, and set next to the stove.
6. Place four or five slices of plantains into the oil and fry for about 1 1/2 minutes on each side, or until the plantains have a browned slightly. Remove from the skillet to the paper-lined plate to drain. Continue frying the remaining plantains.............Keep Setting aside as you finish frying them. I like some char on the plantains...we call it “Quemadito” (Slightly burned) for that nice crisp.
7. Drain all but 1 tablespoon of oil from the pan you used to fry the plantains. Return the pan to the stove and heat over medium-high heat. Add the ground beef and season with the adobo and sazón.
8. Continue to cook the meat, breaking it up into crumbles, for 6 minutes or until browned. Drain the meat by pouring it into a colander, but leave a bit of the grease in the pan to cook the vegetables.
9. Return the empty pan to the heat and cook the onions, bell pepper, and Recaito for 3 minutes or until glossy. Add the olives, capers, and dried oregano, and cook for 2 more minutes.
10. Finish the filling:
11. Return the ground beef to the pan with the vegetables, along with the tomato sauce, and then stir to combine. Bring the mixture to a simmer, then remove the pan from the heat.
12. Cover the bottom of the casserole dish with a single layer of the fried plantain strips. Spoon a 1-inch layer of the ground beef mixture onto the plantains. Top with 1/2 cup of shredded cheese. Repeat with another layer of plantains, meat, and cheese (reserve the remaining 1 cup of cheese). Top with a final layer of plantains.
13. Add the egg layer:
14. In a small bowl, whisk together the eggs and baking soda (optional) until frothy. Pour this mixture over the plantains. This will help keeping it all together.
15. Bake the Pastelón, uncovered, for 25 minutes:
16. Remove from the oven and top with the remaining cup of cheese. Return the dish to the oven and cook for an additional five minutes, until the cheese has melted.
17. Remove the Pastelón from the oven. Allow it to cool for at least fifteen minutes before slicing and serving, which helps it maintain its shape when sliced.
18. Leftovers can be stored, covered, in the refrigerator for up to three days. To reheat, cut a portion and place either in the microwave or the oven until warmed through.
Ven con hambre – arrive with an appetite.
First off I should note that I cook by eye and memory and taste so there are going to be a lot of caveats here! I don’t measure for cooking because unlike baking which, being science, you have to be aware of your proportions, most of what I cook is a thing you tweak to how you’d prefer it to taste. A key thing to note is that the meatballs are braised in the sauce, ideally in a slow cooker. I am not one of those people that pan fries or bakes, I say get this as tender as you can. Are you afraid of tenderness?
Sasha Fletchet - NY Marketing Coordinator
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EITHER 1 package of meatloaf mix (usually 1.3 to 1.5 lbs of beef/pork/ veal) or equal parts beef/pork/veal nj 1 egg per pound (1.5 lbs round down, over round up) nj 1 slice of bread (not crusty bread! Can be a roll, sliced bread, whatever) nj 1-2 bottles of a decent red sauce (Carbone or Rao’s is ideal, I prefer one with Garlic but that’s me)
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1 big onions
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1-2 heads of garlic (I like a lot of garlic, I like a lot of garlic, I prefer to buy the packs of shelled garlic cloves because it’s easier than peeling) nj Breadcrumbs nj Salt + Pepper to taste nj
Grated cheese (I really like Pecorino, but Parmesan or Asiago will work) (I have no idea how much you should use! I’m guessing I used something like 1 cup for a pack of meatloaf mix and probably 1.5 for 2+ pounds?)
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A big bowl (ideally metal? For mixing the meatballs) nj
A shallow bowl (for soaking the milk) nj A small bowl (for the goop/soffritto) nj
A food processor nj
A slow cooker or a ~6 quart dutch oven
1. OK so take the onion and cut it unto large chunks that you will feed into a food processor with the garlic. Pulse that! The transfer to a pan with some olive oil and sauté it til it’s browned into a goop. This is...not exactly soffritto, I call it goop, but it’s basically kind of soffritto, kind of, not really?
2. Transfer this to a bowl to cool.
3. Take the bread and soak it in milk.
4. Grate the cheese!
5. Add the sauce into the slow cooker and set for 3 hours on HIGH (you want it to cook for like 2.5 in a slow cooker, 3 hours for 2+ pounds, if you’re doing this in a dutch oven do it on low and stir, be wary of burning the sauce on the bottom of the pot!) Season the sauce/gravy as you like (I add some basil, some salt, some pepper, a cheese rind if I have one.)
6. Take the meat and get it in a big bowl!
7. Mix in the egg
8. Mix in the breadcrumbs to make sure it’s not too wet (try not to get it too dry but the milk-soaked bread will even that out)
9. Add salt and pepper and mix! (Honestly no idea how much, I do it by memory, just be aware that it’s possible to oversalt, and you can always add salt to the sauce or the meatballs later)
10. Add the cooled onions/garlic and mix
11. Add the bread soaked in milk and mix! If you need to dry it out with some breadcrumbs, this seems like a great time to do that! If you dried it out too much earlier like I tried to warn you not to, then this is a great time to fix that with that wet, wet bread.
12. Add the grated cheese and mix
13. Great! You’re ready to form the meatballs! I like to have them maybe 2-2.5 inches? Like bigger than a golf ball, smaller than a tennis ball. Do that and fill the pot/slow cooker with them.
14. If you’re using a slow cooker, you’re done! Let it go for 2.5 hours! If you’re not, I forget, but I would say a minimum of 1.5 hours on a low heat?
15. Start boiling the water any time before it’s done, the beauty of a slow cooker is that it goes to the KEEP WARM setting and you don’t need to do anything. On the stove you may want to think about timing a bit more, just because, again, the sauce can burn, and then you have both the sort of charred taste and a mess to clean. Salt your pasta water! Don’t add oil til it’s done!
I prefer to eat this out of a wide shallow pasta bowl, with the Pecorino grated on top.
A seemingly simple but amazingly flavorful dish that somehow I only make for the holidays. It used to be a staple for the day after Christmas, when I had energy I would serve it with Marcella Hazan’s branzino of the Riviera: roasted with fresh artichokes. These days served on New Year’s day with a port roast, and (again—Marcella’s) salad of oranges, radishes, cucumbers and mint. All amazing.
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Tom Butcavage - DC Principal
2 tablespoons butter nj 2 tablespoons olive oil nj 1 ½ pounds onions, sliced very thin, about 6 cups nj Salt and Pepper
nj ½ cup dry white wine nj 2 tablespoons chopped parsley nj ⅓ cup Parmesan nj 1 to 1 ½ pounds spaghetti
1. Put the butter, olive oil, and onions with some salt in a large sauté pan. Cover and turn on the heat to very low. Cook for almost an hour until the onions become very soft.
2. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
3. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
4. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.
Recipe from Marcella Hazan’s Essentials of Classic Italian Cooking
Soup Joumou (Pumpkin Soup) is traditionally consumed on New Years Days as tribute to Haitian Independence in 1804 where newly freed slaves consumed the soup, which was a meal they were forbidden to consume by their Fre nch masters.
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Muscie Gaubert - DC Studio Assistant
1 lb beef stew meat (optional, if vegan/vegetarian) nj 10 cups of water nj 1 scotch bonnet pepper nj 2 lbs pumpkin (can use frozen pumpkin) nj 2 peeled carrots nj 2 celery stalks
nj 5 parsley sprigs nj 1 cup diced onions nj 2 peeled turnips nj 2 large potatoes, cubed nj 1 lb cabbage chopped finely nj 1 lb your choice of pasta nj 2 Tbs tomato paste nj 1 cup tomato sauce
1. In a large pot cook pumpkin over medium heat in 6 cups of water for 30 minutes 2. Puree pumpkin in a blender with water used to boil 3. While pumpkin is cooking, clean meat with lime and rinse. 4. Marinate meat with meat rub, or rub meat with scallions, onions, thyme, garlic, shallots, green pepper, salt, and black pepper. ( For enhanced flavor marinate the meat a day in advance)
5. In a separate pot, add the meat with the oil and tomato paste and brown by adding small amounts of water to caramelize the meat and cook covered for 20 minutes on medium heat.
6. Add 3 cups water and the pumpkin puree to the meat, bring to a boil. 7. Add the cabbage, carrots, celery, onion, turnips, tomato sauce, potato, and parsley to the soup, bring to a boil then reduce the heat and simmer for 1 hour with a whole scotch bonnet added on top. (Be sure to remove the Scotch Bonnet before stirring, so it doesn’t burst)
8. Add the spaghetti and cook until soft. Taste and add additional seasoning if needed. 9. Turn off heat and let sit until ready top serve.
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 - NY Architect
Make your brine. You can make as much as you’ll need to completely cover the fish - I usually make it by the quart:
nj 1 quart water
nj 1/4 cup soy sauce
nj 1/4 cup kosher or pickling salt
nj 1/4 cup sugar
nj 3 or 4 bay leaves, crushed
nj 2 tablespoons mustard seed
nj 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.
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
leaving the fish out that long, make room in the refrigerator for the racks and dry them in there. You can also speed things up by placing a fan to blow on the filets.
That dry, sticky surface is called a “pellicle,” and it is formed by proteins on the surface of the fish as they are exposed to air. The pellicle will give the smoke a good surface to adhere to and protect the fish from giving up too much moisture while it’s in your smoker.
When the fish is dry and “tacky”, transfer it to the racks of your 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.
At the end of that time, average-sized fillets (2-3 lbs) will be done - moist but firm, flaky, and dry, perfect for snacking or using as an ingredient in a dip or paté (see Brian’s Bluefish Dip Recipe - Below)
Larger, thicker fillets may need more time. Just extend the time at 150 F for as long as needed to get the firm texture you’re looking for.
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.
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Quantities are approximate depending on how dense you want the fish content to be – you can’t really screw this up… It’s all good.
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1-2 cup Sour Cream (or a blend of cream cheese and sour cream if you prefer)
2 TBS Horseradish nj
2 minced Clove of Garlic nj
2 TBS Chili Sauce nj
2 TBS minced Parsley nj
1-2 cups mashed smoked Bluefish, careful to check for bones Salt and Fresh Ground Pepper nj
Pinch of Jamaican Jerk Spice (my secret ingredient -optional)
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Chopped Red Onion
1. Mix in a large bowl – Adding the sour cream in small increments until you are happy with the taste and balance.
2. I like to dip stand refrigerated overnight to let the magic happen.
3. Serve on Saltines and sliced jalapeno peppers.
Recommended
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.
Beer Paring: Ithaca Flower Power IPA or equivalentThis is the best “after Thanksgiving” recipe that I have. It is well worth NOT throwing away the turkey carcass….
This is originally from 1990 Southern Living magazine. I make this every time I roast a turkey, then I share it with extended family (it freezes well).
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Don Hoerauf - DC Senior Project Manager
1 roast turkey carcass nj 4 quarts water nj 1 cup butter nj 1 cup flour nj 3 medium onions - chopped nj 2 large carrots – diced nj 2 celery stalks – disced nj 1 cup long grain rice (uncooked) – do not use instant nj 2 tsp. salt nj ¾ tsp. pepper nj 2 cups whole milk (or half/half if you like extra rich)
1. Place broken up turkey carcass, bones and skin in a large pot. Bring to boil – cover and reduce heat / simmer for 1 hour.
2. Strain out bones and skin, reserving broth. Set broth aside to cool –skim off fat.
3. Pick meat off turkey bones, and measure broth / add water if needed to come to 3 quarts - set meat and broth aside.
4. Heat butter in large pot and add flour, cooking over medium heat, stirring constantly (about 5 minutes) till roux is lightly golden. Stir in onions, carrots and celery cooking for 10 minutes, stirring frequently.
5. Add reserve broth, turkey, rice salt and pepper. Bring mixture to a boil, reduce heat, cover and simmer for 20 minutes till rice is tender.
6. Add milk (or half/half) and cook till milk is thoroughly heated.
7. Serve (or freeze in batches).
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2 lbs boneless pork shoulder, cut into 1-1/2” pieces nj 1 lb tomatillos nj 1 diced onion nj 1 jar Goya Cilantro cooking base (Recaito) nj 1 can of Rotel tomatoes (tomatoes with chilies) nj 2 cans of Hominy nj 5 cups of chicken stock nj 5-6 garlic cloves nj Dried oregano nj Fresh cilantro nj Avocado nj Salt/Pepper, Olive Oil
Take outer paper skin off tomatillos, toss 2 tsp of oil, salt and pepper. Place on a cooking sheet in a 450 degree oven and roast for 20-30 mins until skip is brown and tomatillos start to burst. Take out of oven to cool to room temperature. Season pork with salt and pepper and sear in oil in batches, if necessary, in a Dutch oven or slow cooker. Once seared but not cooked set aside. In same pan, add oil if necessary and sauté onion with salt, pepper and dried oregano. After onions are clear and starting to brown add diced garlic cloves until aromatic but not brown and diced roasted tomatillos. Add in Rotel tomatoes, cilantro cooking base and sauté for 5 mins, scraping up brown bits on bottom of pan. Add pork back into cooker and sauté for 10 mins. Drop heat to low if Dutch oven or set slow cooker to 7-8 hours. Add chicken stock and stir completely and let it simmer. Dutch Oven cook for 4 hours on med low, so it is simmering but not boiling. For Slow cooker let it go for 7 to 8 hours. Add Hominy when cooking is halfway complete. Serve with diced avocado and fresh cilantro on top.
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Robin Trowbridge - BOS Office Manager
1 chicken (3 pounds) cut up nj Salt and freshly ground pepper nj 1 cup rice (my preference is wild rice) - uncooked nj 6 – 8 ounces of mixed dried fruits: my favorites are apricot, prune, nj raisin and cranberry for taste and color nj 1 medium onion, chopped nj 4 teaspoons curry powder nj 2 cups chicken broth nj 2 tablespoons butter (melted) nj ½ teaspoon paprika
1. Preheat oven to 375 degrees. Season chicken pieces with salt and pepper.
2. Combine uncooked rice, fruit, onion, 2 teaspoons of the curry powder, and chicken broth in a 13 X 9 X 2 inch baking dish; stir well. Arrange the chicken over the rice mixture.
3. In a small bowl, combine the melted butter, paprika and remaining 2 teaspoons of curry powder, brush over the chicken. Cover with aluminum foil and bake for 1 hour, or until the chicken is tender and the liquid is absorbed.
nj Turkey nj Oregano nj Garlic nj Olive oil nj Lime nj Salt nj Pepper
Yanel de Angel - BOS Managing Director
Servings
6
Prep Time 15 minutes
Cook Time 60 minutes
Total Time 1 hour and 15 minutes
1. Crush plenty garlic heads and combine it with diced fresh oregano (could use dry oregano too).
2. Lift the skin of the turkey and smear olive oil to create a layer to which the seasoning will stick.
3. With the turkey skin still lifted, place the crushed garlic and oregano all over it. Then, squeeze lime on top and add salt and pepper to taste.
4. Keep the skin on the turkey as a layer to capture the flavors.
5. Allow to sit in the refrigerator for 16-24 hours.
6. Bake at temperature and time duration commensurate with the size of the turkey. Bake covered for the first ¾ of the time. Check every once in a while and pour the liquid that falls in the pan over the turkey.
7. If stuffing is desire, precook the stuffing and add it an hour or two before turkey is ready. You may cook the turkey with the stuffing in but it will take much longer.
8. Uncover the turkey for the last ¼ of time until the skin is golden.
Herb Paste:
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6 cloves garlic nj
6-8 stems of fresh oregano nj 4 stems of fresh rosemary nj 4 stems of fresh thyme nj 2 tablespoons olive oil
Beef: nj 3 pounds New York strip roast nj Black pepper nj Kosher salt
Paul Harney - DC Principal
Originally inspired by a Rachael Ray recipe, this is our family’s favorite roast beef for special occasions and is perfect for company. The New York strip cut is particularly good for slow roasting. This dish goes great alongside roasted brussels sprouts, potatoes either mashed or au gratin, and a spinach salad. French onion soup makes a great starter.
1. Remove herb leaves from stems. Finely chop garlic, oregano, thyme, and rosemary, and mix together in a small bowl with the olive oil. You want to have at least a ½ cup of the herb paste; add more chopped herbs as necessary to get at least this amount.
2. Diagonally score the fat layer on the roast. Sprinkle roast on all sides with salt and pepper. Coat all sides with herb paste. Place roast in a large pan (fat side up) and loosely cover; refrigerate overnight.
3. Approximately 4 hours before serving, remove roast from refrigerator and allow to come up to room temperature.
4. Place roasting rack in center of a roasting pan. Cut root vegetables into bite-size pieces and, in a medium size bowl, coat with olive oil, salt, and pepper. Arrange vegetables in the pan, around and underneath the rack. Pour beef stock over vegetables. Preheat oven to 250°F.
5. Approximately 2 hours before serving, place beef pre-heated oven.
6. Roast for about 1 hour, and then begin checking internal temperature every 10 minutes. When internal temperature reaches about 110°F, raise oven temperature to 450°F to brown the top.
7. After about 10-15 minutes of the high temperature roasting, verify that internal temperature of the beef has reached about 125°F for mediumrare. Remove roast from oven, loosely cover with foil and allow to rest for about 30 minutes.
8. While the beef is resting, mix sour cream and horseradish and place in a small serving bowl. Check vegetables for tenderness; if necessary, return vegetables to oven and continue roasting (reduce oven temperature to 400°F). Add additional beef stock if appropriate.
9. Place a serving platter in the oven for about 5 minutes to warm up.
10. After about 30 minutes, slice beef at the desired thickness. Place beef slices on the warmed serving platter, and arrange the roasted vegetables around the beef. Serve with the horseradish sauce.
I made this up and we have it at least 2-3 times a month, yearround. Not tired of it after 15 yea rs of that!
You can purchase at Vace on Connecticut Avenue in Cleveland Park. Can use any pumpkin ravioli but beware of added sugar, spices, etc. unless you like that. Vace’s is just pumpkin and that’s what I prefer. I buy four bags at a time and have on hand in the freezer.
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1 - 16 oz. package frozen pumpkin agnolotti (see note)
1 large bunch fresh sage nj
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⅔ cup pine nuts
Olive oil, butter, salt, pepper, parmesan cheese
1. Toast the pine nuts in a dry pan, medium then medium-low heat. Stir and shake frequently, make sure they don’t burn, should take about 5-7 minutes.
2. Wash, dry, coarsely chop the sage, heat on medium-high in a pan with about 1 tablespoon of olive oil and 1 tablespoon of butter until it starts to crisp, add some salt and pepper. Turn it off.
3. Cook the pumpkin agnolotti according to directions, only takes 4 minutes once the water boils. Drain, turn the sage pan on to medium, add the agnolotti and cook to desired level of tender or crisper, adding the pine nuts after a few minutes. Serve with parmesan cheese, and a salad.
nj 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
nj 2 cups chopped onion (about 2 medium) nj 5 cups sliced cremini mushrooms (about 12 ounces) nj 2 garlic cloves, minced nj 3 tablespoons all-purpose flour nj 1 (12-ounce) bottle amber beer nj 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound) nj 1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
Graham - NY Principal
nj 1 cup beef broth nj 2 tablespoons Dijon mustard nj 1 teaspoon salt nj 1 teaspoon dried thyme nj 1/2 teaspoon caraway seeds nj 1/2 teaspoon freshly ground black pepper nj 1 bay leaf
1. Cook bacon in a large Dutch oven or pressure cooker over mediumhigh heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides.
2. Alternate recipe: If you don’t want bacon just use about 1 1/2 Tbs avocado oil. (I don’t use bacon for this recipe). Heat avocado oil and add beef to the pan; cook 5 minutes, browning on all sides.
3. Remove beef from pan. Repeat procedure with remaining beef.
4. Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
Jennifer
We must not forget breakfast! Below is my absolute favorite holiday breakfast recipe. Best served with Champagne!
Ingredients nj 8 tablespoons (1 stick) butter nj 5 leeks, julienned with some green (about 5 cups) nj 8 oz shiitake or button mushrooms, stemmed and sliced thin nj 8 oz prosciutto sliced very thin and cut into ¼” strips nj 5 cups whipping cream nj 12 extra large eggs nj 1 teaspoon nutmeg nj Salt & pepper nj 8 oz of grated Gruyere cheese nj minced parsley
Instructions
1. Use 1 tablespoon of the butter to coat the inside of a 15” x 10” x 2” Pyrex baking dish.
2. Melt 7 tablespoons of the butter in a large heavy skillet. Add leeks and sauté until softened, about 8 minutes. Add mushrooms and sauté for about 5 minutes. Add prosciutto and sauté for about 2 minutes.
3. Spread the mixture over the bottom of the buttered Pyrex baking dish. (Can be prepared one day ahead) 4. Preheat oven to 375º F. 5. Whisk cream, eggs, nutmeg, salt and pepper in a large bowl. Stir in all but 1/2 cup of the grated Gruyere cheese.
6. Pour over the vegetable mixture in the baking dish and sprinkle the remaining cheese over top.
7. Bake until knife inserted in center comes out clean and top is golden brown, about 30 minutes. Let cool for 10 minutes and sprinkle with parsley.
For years, each New Year’s day my neighbor would tell me what she ate last night. It sounded good, but till she gave me the recipe, I had no idea just how delicious it was/is!
nj 2 chicken bouillon cubes nj ½ lb. scallops nj 12 oysters nj ½ lb. firm mild fish nj 5 Tbls. Butter nj ¼ cup chopped onion nj ¼ cup diced celery nj 4 Tbls. Flour nj ½ cup cut up lobster nj ¼ cup dry sherry nj Salt/pepper to taste nj Pastry crust for double pie
1. Preheat oven to 375°.
2. Dissolve bouillon in 2 cups hot water – bring to boil. Add scallops, oysters, fish and cook for 2 minutes – remove seafood and reserve stock.
3. Melt butter in a pan, and sauté onions and celery – add flour and cook med/low for 1 minute. Add reserved stock and cook till thickened. Add the sherry and the cooked seafood and adjust seasoning - let cool.
4. Line casserole with pastry. Pour in seafood – top with pastry. Cut vents in top.
5. Bake 25 to 30 minutes.
Note; You can use the list of seafood in ingredients, or simply use only one, or any combination to come up to the equal seafood amount.
Turkey, Pear & Goat Cheese Sandwich Inspired by a sandwich at my favorite café from college – this sandwich has quickly become one of my go-to lunches!
Ingredients nj
2 slices of Bread (any kind!) nj Thinly Sliced Turkey nj ½ Pear Crumbled Goat Cheese
Chipotle Mayonnaise (or store bought!) nj Mayonnaise nj Dried Ground Chipotle nj Lime Juice nj Pinch of Salt
Instructions
1. Prepare Chipotle Mayo by combining mayonnaise, dried ground chipotle, lime juice and salt (amounts can vary to taste) 2. Toast bread (if you have a panini press – skip this step and use the press once sandwich is assembled) 3. Halve bread Spread Chipotle Mayo on half of the bread 4. Add sliced turkey
Halve pear – removing stem and seeds 6. Thinly slice pear and add 2-4 slices per half of sandwich 7. Add goat cheese atop pear slices Place top half of bread Enjoy!
Our holiday menus are Filipino-American. You always find the rice and fish next to the turkey and mashed potatoes. Filipinos don’t hold back on Christmas. We celebrate Noche Buena (Christmas Eve) with a big dinner and also feast on Christmas Day.
nj 1 pound lean pork, ground nj ½ cup Vienna sausage, chopped nj 1 ½ teaspoons salt nj ⅛ teaspoon pepper nj 1 teaspoon soy sauce nj ¼ cup sweet relish nj ½ cup red bell pepper, finely chopped nj ½ cup cheddar cheese, shredded nj 2 cloves of garlic, finely chopped nj 3 stalks of green onion, chopped nj 1 egg nj ¼ cup raisins
This can be made with leftover turkey or chicken. I do not recall where the recipe came from, but it is one my fall back recipes that is simple yet delicious. It is saucy and not too spicy, but you can change that with jalapenos and/or hot sauce.
10 soft taco shells nj
Don Hoerauf - DC Senior Project Manager
2 cups cooked, shredded chicken nj 2 cups shredded Monterey Jack cheese nj 3 Tbsp. butter nj 3 Tbsp. flour nj 2 cups chicken broth nj 1 cup sour cream nj 1 (4 oz) can diced green chilies nj
Cilantro, Chopped
Instructions
1. Preheat oven to 350°. 2. Grease a 9x13 pan. 3. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 4. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
5. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
6. Pour over enchiladas and top with remaining cheese.
7. Bake 22 min and then under high broil for 3 min to brown the cheese
My family loves salmon and this is probably their favorite version of it that I make. The cedar plank method is one of the best ways to ensure that the salmon ends up moist and tender on the inside. The bright flavors of the chimichurri sauce complement the subtle smokiness imparted by the cedar and pimenton.
Salmon: nj 2 cedar planks, 4” x 10” each nj 2 pounds salmon fillet, skin-on, cut into 2” wide strips nj Kosher salt nj Black pepper Spice Rub: nj 1 tsp. kosher salt nj Fresh ground black pepper nj 2 tbsp pimenton (smoked paprika) nj 3 tbsp brown sugar
Chimichurri: nj 1 bunch Italian parsley, rinsed nj 1 bunch cilantro, rinsed nj 3 tbsp red wine vinegar nj ¼ cup olive oil nj 1 large clove garlic, finely minced nj ½ tsp. red pepper flakes nj 1 tsp. dried oregano nj ½ tsp. regular salt
1. Set cedar planks in water to soak prior to grilling
2. Prepare chimichurri: nj Remove the parsley leaves from their stems; discard stems nj Chop off bottom part of cilantro bunch and discard (remaining stems and leaves are OK) nj Coarsely chop parsley and cilantro together. nj In a medium bowl, mix chopped cilantro and parsley with remaining ingredients. nj Test for taste and add any salt, olive oil, vinegar, or red pepper, if necessary. Cover and set aside.
3. Mix spice rub ingredients in a small bowl
4. Prepare salmon: nj Sprinkle salmon filets (flesh side) with salt and pepper nj Remove cedar planks from water; cover bottom sides with aluminum foil nj Place salmon filets on planks. Leave at least a little bit of room between the filets. nj Spread spice rub all over flesh side of salmon filets, including the cut sides of the filets
5. Place cedar planks on a pre-heated grill, set at the lower end of the flame setting. Depending on the grill temperature and thickness of the filets, 8-10 minutes on the grill should result in salmon that is still slightly pink, tender, and moist in the middle; a typical clue is if the albumen (white fatty substance) is just starting to appear around the edges. Try not to overcook the salmon.
6. Remove planks from the grill, and plate each salmon filet (using a metal spatula, the flesh will easily lift off the skin, as the skin will adhere to the wood). Spread a tablespoon of the chimichurri over each filet. Reserve the rest of the sauce in a small serving bowl for the table.
Olive oil
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1 can of Kidney Beans
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1-2 cloves of garlic (I use way more, but use any amount you desire)
nj 1 Whole onion, Diced
nj 1 Tomato, diced
nj 1 Chili Pepper diced (or more if you’re brave!)
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Ryan Bateman Designer II
Turkey, shredded or ground (500g if ground, or just use what’s left from Thanksgiving Dinner!)
nj 2 cans of Unsalted Crushed/ Diced Tomatoes (Depends on your consistency preferences)
nj 1 can of Black Beans
nj 1 tbsp Chili Powder nj 1 tsp Cayenne nj 1 tsp Chili Flakes nj 1 tsp Cumin nj 1 tsp Cinnamon nj 1 tsp Nutmeg nj ½ tsp Turmeric nj ½ tsp Dried Thyme nj ½ tsp Dried Rosemary nj ¼ cup Dark or Amber Pure Canadian Maple Syrup nj ¼ cup of Canadian Whiskey
1. In a large pot, coat the bottom with olive oil and add in Onions, Garlic, Chilis, and Tomatoes on medium heat and cook down for about 3-4 minutes.
2. Add in leftover turkey and stir with vegetables. If using uncooked turkey, let it cook until brown. If not, move on to Step 3 right away.
3. Pour in both cans of diced tomatoes and stir until well mixed.
4. Bring to a simmer and add in both cans of beans. Stir them in and let sit for 3-4 minutes.
5. Add in spices, stirring a couple of times after each addition.
6. Once all of the spices are in and happy, bring back to a simmer, turn the heat to low and let it cook for about 30 minutes.
7. After the timer goes off, add in the maple syrup and whiskey. I use Crown Royal but Bourbon is good as well! Stir them both in and let it cook for another 15-30 minutes on low.
8. Pour into bowls and serve.
9. Have a friend or loved one do the dishes, you earned a break!
nj
Lean pork roast • Lean beef roast
nj 1 white onion, minced
nj 2 (10 oz) cans Hot Ro-Tel Hot Diced Tomatoes with Habaneros or 2 (7 oz) cans hot jalapeños
nj 2 cans diced tomatoes (14.5 oz cans)
nj 2 tbsp beef bouillon
James Eastman - NY Marketing Director
nj 2 tbsp cumin
nj 2 tsp garlic salt nj 1-2 cups water nj 2 tbsp flour or cornstarch
nj
2 lbs lean ground beef (could also use Turkey if desired)
nj 1 can hot jalapeños (7 oz)
nj 1 large can refried beans (32 oz)
nj Flour tortillas (large) nj Shredded Mexican cheese nj Shredded iceberg lettuce nj Sour cream
Chili
1. Add all ingredients to crockpot and cook on low for 8 hours. (Note: if you don’t have a crock pot, you can also use a stovetop dutch oven and cook covered on low for 4+ hours…the longer you cook, the more tender and shred-able the meat will be).
2. Add 2 tbsp of flour or cornstarch to 1 cup cold water in a sealable jar or bottle.
3. Shake really well and then stir in to green chili.
4. Cook for another hour.
5. Shred meat after 8 hours.
Cook ground beef in a large sauté pan. Add 1 can hot jalapeños and 1 can of refried beans and mix to incorporate and heat through. Divide filling and place onto large tortillas and wrap. Smother those puppies with green chili. Top with shredded Mexican cheese, chopped iceberg lettuce and sour cream. Enjoy!
nj
Chicken thighs (bone-in, skin-on) nj
Fresh thyme nj
Fresh garlic, minced nj
Shallots, chopped nj Cheese (optional) nj Cream
nj
White wine (any white wine-I use sauvignon or chenin blanc, French dry vermouth is also nice) nj
Butter
Note:
This recipe is very flexible. The seasoning, toppings, and sauce can all be changed up to suit your tastes.
1. Remove the bone and trim excess skin and fat from the chicken thighs. You will need to keep the majority of the skin and fat. Pat the thighs dry (this will let the skin crisp up) and season with salt and pepper on both sides. Place the chicken thighs, skin side down in a skillet on the stove top.
2. Cover the chicken thighs with minced garlic, chopped shallot, fresh thyme and the optional cheese
3. On medium high heat, sear the chicken thighs for several minutes until they have rendered a majority of their fat. This will give the skin a little crispiness and a nice color.
4. Cover the skillet with a lid and turn the burner to low. Simmer for 20-25 minutes. The thighs are cooked when they release clear (not red/ bloody) juices when pressed with a fork
5. Remove the lid and shift the thighs to a heat-proof plate and cover with tin foil to keep the heat in
6. Turn the burner to medium/medium low and cook the juices down for two minutes or so.
7. Deglaze with a splash or two of white wine—I usually add wine to equal ½ the volume of the juices remaining
8. Add a tablespoon or two of butter to the pan and mix in. Season with salt to taste
9. Keep simmering for two or three minutes
10. Add cream to your sauce
Gideon Gourley - DC Designer IIInj
Kosher salt
nj Good olive oil
nj ¾ lb dried lasagna noodles
nj 4 cups whole milk
nj 12 tbsp unsalted butter, divided
nj ½ cup all-purpose flour
1. Preheat the oven to 375° F
nj 1 tsp freshly ground black pepper
nj 1 tsp ground nutmeg
nj 1 ½ lbs portobello mushrooms
nj 1 cup freshly grated parmesan cheese
2. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
3. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat (make roux), stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over mediumlow heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
4. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan.
5. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
6. To assemble, spread some of the sauce in the bottom of an 8 x 12 x 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
7. Bake the lasagna for 45 minutes, or until the top is browned and sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Whole duck (5-6 lbs) nj
Ginger paste or grated - 3 tbsp nj Garlic paste or grated - 1 tbsp nj Turmeric - 1 tsp nj Paprika - 1 tsp nj Sichuan pepper - 1 tsp nj Roasted mustard oil or olive oil - ½ cup
Prashant Gongal - DC Senior Project Architect
Green Garlic leaves finely chopped nj Green Onion leaves finely chopped nj Cilantro chopped
Instructions
1. Mix roasted mustard oil, turmeric, paprika, salt, and garlic paste in a bowl. 2. Remove fatty deposits from the duck. 3. Rub the duck with ginger paste, tuck the paste inside the skin as well. 4. Do the same with the oil mix. 5. Let it marinate overnight or at least 8 hours. 6. Preheat the oven to 425° F. 7. Place duck, breast side up, on a rack in pan. Roast for 50 minutes. 8. Turn duck, breast side down, on a rack to the pan. Roast for 50 minutes. 9. Roast until duck registers 165° on a thermometer. 10. Garnish the duck with chopped cilantro, green garlic, and green onion leave and serve.
nj
Mesquite chips (soaked for 1 hour before grilling) nj Mojo (Goya Mojo preferred) nj 1.5 lbs. Sirloin steak nj 3 Ancho Chili Peppers (dried Poblano Peppers) nj 1 T. Dried Oregano nj 2 T. Cumin nj 1 ½ T. Garlic Powder nj ½ T. Smoked Paprika nj ½ T. Paprika nj 4 Plum Tomatoes nj Jalapeños (optional) nj 2 T. Oil nj 2 large onions diced nj 3 large cloves garlic (finely chopped) nj 12 oz. Beef Broth nj 10 oz. bulk Chorizo (fried and crumbled) nj ½ lb. Steak Sandwich steaks (salted, fried and chopped fine) nj 2 cans Rotel / Mild (or diced tomato with green chilies) nj 1 can Fire Roasted Diced Tomatoes nj 2 cans Diced Tomatoes with chilies and cilantro nj 2 cans Black Beans (drained) nj 1 can Bush’s Cocina Latina Frijoles a la Mexicana Beans, undrained nj 3 to 4 T. Homemade Chili Powder
“If you think this might take too long, either consume plenty of beer, or find a different recipe.”
Put the sirloin in a zip-lock and cover with Mojo. Refrigerate overnight at least 24 hours.
Clean the peppers of the seed by snipping off the stem end, and remove / discard seeds. Snip the peppers into 1.2” strips and put them in a dry skillet - heat at medium, shuffling and flipping the peppers periodically – this is an important step to bring out the oils. Do not burn them. Let cool. Place in a blender the pepper strips, oregano, cumin, garlic powder and paprika, and turn on the highest setting for 1 minute. Let dust settle before opening!
Make a medium to hot fire. Put soaked mesquite chips in a smoker box and place against hot coals, with a few either on top or below box. When it barely stated to smoke, put tomatoes and peppers over the hottest coals, and blister on all sides before removing them (you might need to add coals right after this to get a hotter fire). When the tomatoes are cool, remove core stem and chop. Cut up the jalapeños and reserve.
When the smoker box is expelling a lot of smoke, cook the steaks. Remove them and wrap in foil for later – they will release great juices.
Heat 2 T. Oil in a large pot, and add diced onions. Cook stirring frequently till almost glassy, then add the garlic and cook another 1 to 2 minutes. Add the beef broth, and all other ingredients, including roasted tomatoes – reserve peppers and steak for later. Bring to a boil, stirring occasionally for 1 hour.
When the steaks are cool, cut them up into ½” cubes. Add juices and steak pieces to the chili, and cook another 10 minutes.
Serve over tortilla chips (optional) with sliced jalapeños (optional), cheese, sour cream and whatever you like on fajitas.
Here is my favorite/secret Thanksgiving recipe – it takes a bit longer but actually is super easy!
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Echo Jiang - DC Designer III
6 (about 4 pounds) bone-in short ribs nj ½ teaspoon salt nj ½ teaspoon black pepper nj 3 tablespoons extra virgin olive oil nj ½ white onion diced nj
2 to 3 cloves garlic crushed nj 1 cup beef broth nj 2 tablespoons worcestershire sauce nj 1 sprig fresh rosemary
1. Preheat oven to 350°.
2. Season all sides of the short ribs with salt and pepper.
3. Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside.
4. Add in onion and sauté 2 to 3 minutes. Add in garlic and sauté 1 minute more.
5. Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add in meat. Place a rosemary sprig on top.
6. Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
nj
1 ½ lbs. ground beef
nj 1 medium onion, diced nj 1 ½ cups water
nj
½ of a package of Six Gun Chili Mixin’s nj 1 - 14 oz can tomato puree
nj ½ cup Heinz chili sauce nj 1 can kidney beans, drained nj ½ small can of chipotle chilis in adobo, chopped fine
Chris Morrison - DC Managing Director
1. Brown ground beef over medium high heat in a large pot; when almost fully browned, add onions and allow them to cook slightly.
2. Add water, tomato puree, chili spices, chili sauce, kidney beans, and chipotle chilis.
3. Reduce heat to low, and simmer 45 minutes. Add more water if necessary.
nj
nj
4 tablespoons butter
nj 4 tablespoons flour
nj 1 pound shrimp shelled and deveined
nj ½ lemon sliced
nj 2 cups chicken broth
nj 1 cup onion diced nj ½ cup celery diced nj ½ cup bell pepper diced
Theodora Dimov - BOS Senior Interior Project Designer
nj 4 cloves garlic chopped nj 1 teaspoon fresh thyme chopped
Broth:
14 ounce can diced tomato
nj 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes (make your own, it's the best)
nj hot sauce to taste / sea salt to taste
nj ¼ cup green onions sliced for garnish
nj 1 tablespoon Italian parsley chopped for garnish
1. Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes then add the sliced lemon and chicken broth.
2. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups. Strain the solids from the broth and set aside.
Étoufée:
3. Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer.
4. Continue to simmer until the roux turns dark brown, about 10 minutes.
5. Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
6. Add the garlic and thyme and cook for a minute. Whisk in the broth Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
Season with hot sauce and sea salt to taste. Serve with steamed rice. Enjoy!
1/4 cup flour nj
3 tablespoons olive oil nj Celery nj Onion nj Okra nj Garlic nj Tomatoes nj
Vegetable broth nj Vegan Italian seasoned sausage
nj
Red, Yellow, Green, Cayenne, and Jalapeno pepper nj Chives nj Rice nj
Grape seed oil nj Worcestershire sauce
Thyme nj Oregano nj Paprika
1. Coat the bottom of a large pot with the olive oil and place it over medium heat. 2. Whisk in the flour. 3. Cook the flour, whisking constantly, until it darkens in color a bit and begins to smell nutty, about 5 minutes. 4. Stir in the onion, pepper and celery and sauté for about 5 minutes, until the veggies begin to soften. 5. Add the garlic and sauté about 1 minute more, until very fragrant. 6. Stir in the broth, tomatoes, okra, Worcestershire sauce, paprika, thyme, peppers, oregano, and cayenne. 7. Raise the heat and bring to a boil. Lower the heat and allow to simmer, stirring occasionally, until the broth is thick and the veggies are tender, about 30 minutes.
8. Add to vegan Italian sausage and soft boiled rice.
Find more at https://www.connoisseurusveg.com/vegan-gumbo/
Octavia Pinckney - BOS Designer I
nj
2 cups sugar
nj
1/2 cup bourbon whiskey
nj 2 sticks cinnamon
nj 2 large coins peeled, fresh ginger
nj Zest of 1 orange
nj Juice of 4 oranges
nj 1 pound (about 4 cups) fresh or thawed frozen cranberries
nj 1 vanilla bean, seeds scraped
Arcila - NY Project Manager
1. Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
2. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
3. Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.
Recipe courtesy of Chef Michael SymonWET:
nj 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
nj ⅓ cup avocado oil (neutral oil)
nj 1 cup of maple syrup
nj ½ tablespoon vanilla extract
nj 2 tablespoons dairy free milk of choice (I prefer oat milk)
DRY:
nj 1 ¾ cup all-purpose un bleached flour
nj 1 teaspoon baking soda
nj 2 teaspoon ground cinnamon
nj ½ teaspoon salt
FUN EXTRAS:
nj ½ cup chocolate chips (60-75% Cocoa)
1. Preheat oven to 350 degrees. Get bread pan ( 8 ½” x 4 ½” ) and grease.
2. In large bowl, mash the bananas until almost liquid (little lumps are okay)
3. Mix all wet ingredients into the large bowl with mashed bananas
4. In a medium bowl, with a baking sifter, sift dry ingredients in this order
• ½ cup of flour
• Baking soda
• Salt
• Ground cinnamon
• Rest of flour
5. Once done mix wet Ingredients
6. Sift dry ingredients slowly into the large bowl with wet ingredients while mixing. Fold chocolate chips into batter.
7. Pour mixture into greased pan. Bake 40-50 mins, until you test the middle for it to be fully baked.
BATTER
nj
1 cup apple cider, reduced to 1/2 cup
nj 1 3/4 cup (225g) flour
nj 1 1/4 tsp baking powder
nj 3/4 tsp sea salt
nj 1 tsp cinnamon
nj 1/2 tsp nutmeg
nj 10 Tbsp butter (room temperature)
nj 1/4 cup light brown sugar
nj 3/4 cup sugar
nj 2 eggs (room temperature)
nj 1 tsp vanilla extract
nj
1/2 cup sugar
nj 1 tsp cinnamon
nj 6 Tbsp butter (melted)
1. In a medium saucepan, bring apple cider to a boil over medium-high heat. Reduce heat and simmer until cider is reduced to 1/2 cup. Pour reduced cider into heatproof bowl, set aside
2. Make the batter: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg
3. In a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and sugar on medium until light and fluffy. Add eggs one at a time and mix until well incorporated. Beat in vanilla extract
4. Add in dry ingredients to wet in stand mixer. Mix on low until incorporated.
5. With mixer running, pour in apple cider in slow, steady stream. Mix to combine. Scrape bowl to make sure batter is homogeneous
6. Preheat oven to 350oF. Lightly grease 2 (6-cavity) doughnut pans with nonstick spray (or you can use a muffin tin!)
7. Transfer batter into a piping bag (or use a Ziploc bag and cut a hole in the bottom AFTER filling it). Pipe batter into prepared doughnut pans, filling 2/3 of the way
8. Bake until golden brown and toothpick comes clean, 12-15 minutes total (rotate pans halfway through)
9. Make the topping: in small bowl whisk sugar and cinnamon. Melt butter in microwave
10. Let doughnuts cool for 5 minutes after baking. Unmold from pans. Brush with melted butter. Dredge in cinnamon sugar while still warm
Bri Dazio - BOS Interior Designer II
I love this recipe because of the cinnamon/sugar topping and the bread is super fluffy.
nj 1 15-ounce can pumpkin puree
nj 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
nj 3 large eggs
nj 1 2/3 (330 grams) cups granulated sugar
nj 1 1/2 teaspoons baking powder
Julia LeBlanc - BOS Marketing Coordinator
nj 3/4 teaspoon baking soda
nj 3/4 teaspoon fine sea or table salt nj 3/4 teaspoon ground cinnamon
nj Heaped 1/4 teaspoon fresh grated nutmeg
nj Heaped 1/4 teaspoon ground ginger
nj Two pinches of ground cloves
nj 2 1/4 cups (295 grams) all-purpose flour
TO FINISH
nj 1 tablespoon granulated sugar
nj 1 teaspoon ground cinnamon
Instructions
1. Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
2. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
3. Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
4. You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
nj
Cake flour- 95g (or mix all-purpose flour and corn starch as 4:1 for substitution)
nj Matcha powder- 5g
nj Butter- 100g
nj Corn starch- 100g
nj Cooked egg yolk- 2 eggs
nj Salt- 1g
nj Sugar powder (or granulated sugar)- 60g
Iris Wang - NY P+S Junior Consultant
Total estimate cooking time 35 minutes
1. Soften the butter in room temperature, add sugar powder and salt together. To blend everything well, use an electric mixer until the color is lighter and fluffy. Set aside.
2. Boil two eggs and sieve the egg yolks.
3. Mix the egg yolks with butter.
4. Sieve the cake flour, corn starch, and matcha powder, then mix them with butter.
5. Divide the mixture into 20 pieces, then make each piece in a cookie (or anything shape you’d like with a 1cm thickness) shape by hand. If you want bigger-sized cookies, divide them in less pieces.
6. Place all the cookies on a baking tray and reheat the oven in 340°F/170°C.
7. Place the tray on the middle rack in oven, and bake for 16-18 minutes.
8. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
9. Enjoy!!
Recipe adapted from Chef Joanne Chang’s of Boston’s Flour Bakery. This is my favorite fall recipe that is a perfect for eating anytime – as a breakfast treat, afternoon snack, or dessert when served with ice cream!
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1 cup all-purpose flour
nj 3/4 cup cake flour (you can also use all-purpose flour if necessary)
nj 1 1/2 teaspoons baking soda
nj 1/2 teaspoon salt
nj 1/4 teaspoon ground cinnamon
nj 1/4 teaspoon ground ginger
nj 1/8 teaspoon ground cloves
nj 1 1/2 cups granulated sugar
nj 12 tablespoons unsalted butter at
nj
room temperature
nj 2 eggs room temperature
nj 4 cups peeled and chopped granny smith apples ( ~3 medium apples)
nj 1/2 cup raisins (trader joe’s giant golden raisins)
nj 1 cup pecan halves, toasted and chopped (if desired – I leave out sometimes...)
Confectioners’ sugar, for dusting
1. Heat the oven to 350F. Butter and flour a 9-inch round cake pan or similar size cake pan.
2. Sift together all dry ingredients (all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger and cloves in a large bowl).
3. Mix the butter and sugar in a medium size bowl at medium speed for 1-2 minutes until it is light and fluffy.
4. Mix the flour mixture in with the sugar and butter on medium speed until butter is fully incorporated into the dry ingredients, about 1 min.
5. Add the eggs and mix on low speed for 10 -15 seconds. Once the eggs are fully incorporated, turn the mixer to medium-high speed for about 1 minute, until the batter turns light and fluffy.
6. Fold in the apples, raisins and pecans by hand. It will look like there are more apples than batter!!
7. Spread the batter into the cake pan until smooth and evenly filling the pan. Bake for 35-40 minutes, until the cake feels firm when you press it in the middle and is a dark golden brown.
8. Let the cake cool in the pan on a wire rack. Invert the cake onto a serving plate, then invert it again so it is right-side up. Slice and serve with a dusting of powdered sugar.
9. Enjoy!
Perry Ashenfelter - NY Project Architectnj
1 cup + 2 tablespoons flour
nj Pinch salt
nj ½ cup butter, softened nj 1 tablespoon white vinegar
nj ½ cup finely chopped nuts (almonds are good)
nj 1 cup* + 2 tablespoons sugar nj 3 cups blueberries
Carolyn Baross - NY Design Principal
nj 1 teaspoon cinnamon nj Confectioners’ sugar
1. Combine 1 cup flour, salt, 2 tablespoons sugar, and vinegar with butter in blender or food processor. Add chopped nuts. Blend together. Press into 9” spring form pan, pushing up edges to make 1” crust.
2. Combine 2 tablespoons flour, 1 cup sugar*, cinnamon, and 2 cups blueberries. Pour into crust.
3. Bake at 375 degrees for 1 hour.
4. Remove from oven, immediately add 1 cup blueberries on top. Cool and remove from pan, sprinkle with confectioners’ sugar.
*use less sugar if berries are sweet
nj
1 cup (114g) finely crushed graham crackers (from about 7 full size sheets)
nj
1 1/2 Tbsp (12g) all-purpose flour
nj 2 large eggs
nj 1 tsp vanilla extract
nj
1 1/2 Tbsp (19g) granulated sugar
nj 3 Tbsp (38g) butter,* melted
nj 2 (8 oz) pkgs. cream cheese, well softened
nj 3/4 cup (150g) granulated sugar
Diana Chang - NY
nj
nj
1/4 cup (58g) sour cream
nj 1/4 cup heavy cream
Toppings for serving (optional), see notes for ideas
1. For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
2. Divide graham cracker mixture among 12 (standard size) paper lined muffin cups, adding nearly 2 Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes.
3. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
4. For the cheesecake mixture: In a small mixing bowl, whisk together 3/4 cup granulated sugar with 1 1/2 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.
5. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.
6. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each nearly to the top of the cupcake liner.
7. Bake in 325 degree oven 18 - 23 minutes (centers should just barely jiggle slightly, don’t over-bake. If they begin to crack they are starting to become over-baked). Remove from oven and allow to cool 1 hour.
8. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
These mini vegan pumpkin cheesecakes are as delicious as they are cute! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking.
nj
Prep Time: 20 minutes
Chill time: 4 hours
Total Time: 4 hours 20 minutes
1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed nj 2 tablespoons water nj ¾ cup canned pumpkin puree nj ½ cup maple syrup nj ⅓ cup coconut oil, melted nj 1 tablespoon lemon juice nj 1 tablespoon pumpkin pie spice nj 2 teaspoons vanilla extract nj ½ teaspoon salt nj 12 vegan gingersnap cookies nj Whipped coconut cream (optional) nj Cinnamon (optional)
Instructions
1. Place the cashews and water into the bowl of a food processor and blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.
2. Add the pumpkin, coconut oil, maple syrup, lemon juice, pumpkin pie spice, vanilla and salt. Blend everything again until smooth.
3. Line a 12 cup muffin tin with papers, then place a gingersnap cookie into the bottom of each cup.
4. Divide the cashew batter among the cups, then give the tin a gentle shake from side to side to distribute the batter.
5. Chill the cheesecakes until fully set, for about 4 hours in the fridge, or 1 hour in the freezer.
6. Optionally top each cheesecake with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice.
7. Serve.
Octavia Pinckney - BOS
Designer I
nj
4 large eggs, room temperature 1-2/3 cups sugar
nj 1 cup canola oil
FROSTING
Harrison Maki - BOS Designer I
nj 1 can (15 ounces) pumpkin nj 2 cups all-purpose flour nj 2 teaspoons ground cinnamon nj 2 teaspoons baking powder nj 1 teaspoon baking soda nj 1 teaspoon salt
nj 6 ounces cream cheese, softened nj 2 cups confectioners’ sugar nj 1/4 cup butter, softened nj 1 teaspoon vanilla extract nj 1 to 2 tablespoons 2% milk
nj
1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended.
2. In another bowl, combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
3. Pour into an ungreased 9x13 baking pan.
4. Bake at 350° for 40-45 minutes or until a fork pulls out clean from center. Cool completely
1. With a mixer, beat the cream cheese, confectioners’ sugar, butter and vanilla in a small bowl.
2. Add enough milk to achieve spreading consistency.
3. Spread icing over bars. Store in the refrigerator.
A little more cinnamon doesn’t hurt nj
A little more vanilla doesn’t either nj
Sprinkle a little bit of cinnamon once complete nj
For gluten free just swap flour with a 1-1, everything else remains the same
nj
nj
8 ounces almond paste
12 ounces (1 1/2 cups) unsalted butter, softened nj 1 cup sugar nj
4 large eggs, separated nj 1/4 teaspoon salt nj 2 cups all-purpose flour nj
10 drops red food coloring nj
Sam Sidersky - NY Designer II
10 drops green food coloring nj 1/2 cup apricot preserves nj 1/2 cup seedless raspberry jam nj 6 ounces semisweet chocolate chips
1. Crumble the almond paste into a large mixer bowl. Add the butter, 1/2 cup of the sugar, the egg yolks, and salt. Beat until light and fluffy.
2. Stir in the flour until just blended.
3. In another large bowl, beat the egg whites on medium speed until foamy. Gradually beat in the remaining 1/2 cup sugar. Increase the speed to high. Continue beating until the egg whites form soft peaks when the beaters are lifted.
4. Gently fold 1/3 of the whipped egg whites into the yolk mixture. Then, gradually fold in the remaining whites.
5. Evenly divide the batter into 3 bowls. Fold the red food coloring into 1 of the bowls. Fold the green food coloring into another. Keep the batter in the third bowl without any food coloring.
6. Spread each bowl of batter into a separate prepared pan, smoothing out evenly with a spatula. Bake the layers for 10 to 12 minutes, until the cake is just set and very lightly colored around the edges.
7. Let cool in the pan for 5 minutes, then lift the layers onto cooling racks, leaving the waxed paper attached. Allow to cool completely.
8. Using the paper to lift one layer, gently invert the red cake and place it paper-side up on a large tray. Carefully peel off the paper
9. Spread with a thin layer of the raspberry jam.
10. Set the white layer paper-side up on top of the red layer. Remove the paper and spread the cake with the apricot jam.
11. Place the green layer paper-side up on top. Peel off the paper.
12. Bring about 2 inches of water to a simmer in the bottom half of a double boiler or a small saucepan. Place the chocolate chips in the top half of the double boiler or in a small heatproof bowl that fits comfortably over the saucepan. Place the bowl over the simmering water. Let stand uncovered until the chocolate is softened. Stir until smooth. Pour the melted chocolate on top of the cake layers and spread it smooth with a spatula.
13. Refrigerate until the chocolate is just beginning to set, about 15 minutes. (Do not let it get too hard, or it will crack when you cut it.)
14. Remove the cake from the refrigerator. With a large knife and a ruler as a guide, trim the edges of the cake to make the layers straight and even all around.
15. Again, using a straight edge as a guide, cut the cake lengthwise into 9 strips by first cutting it into thirds, then cutting each third into thirds. Then, cut crosswise into 4 pieces. Chill the cut cake in the pan in the refrigerator until the chocolate is firm.
16. Serve or transfer the cookies to an airtight container and store in the refrigerator. These keep well for several weeks in the refrigerator.
This recipe was adapted from my favorite dessert at the Columbia Restaurant; Enjoy! Ingredients
FOR THE BREAD PUDDING:
Danielle Arcila - NY Project Manager
nj 6 cups heavy cream * nj 2 cups milk nj 1 cup sugar nj 1 tsp salt nj ½ tsp cinnamon nj ¼ tsp nutmeg or allspice nj 1/4 cup vanilla extract nj 28 ounces white chocolate, cut into small pieces (approximately 3 1/2 cups), divided nj 4 eggs nj 12 egg yolks nj 18-ounce loaf stale Cuban or French bread nj White or dark chocolate, shaved as curls, for garnish, optional
WHITE CHOCOLATE RUM SAUCE:
nj 1/2 cup heavy cream nj 8 ounces white chocolate, cut into small pieces nj 1/4 cup Light Bacardi rum, or just tip the bottle and count to three!
1. Heat cream, milk, sugar and vanilla over medium heat in a large saucepan. When hot and small bubbles form, remove from heat and add 21/2 cups of the white chocolate, stirring until melted.
2. Combine eggs and yolks in a large mixing bowl. With an electric mixer, slowly pour in a little of the cream mixture, whipping on medium speed to incorporate into the eggs to warm them. Slowly add remaining cream, continuing to beat to incorporate.
3. Cut bread into half-inch slices, place in a large mixing bowl. Pour egg and cream mixture over bread; press bread to absorb mix and allow bread to become soggy. Let cool for 15 minutes.
4. Grease a 10-by-12-inch baking pan. Preheat oven to 350 degrees.
5. Add the remaining cup of white chocolate to the bread and stir. (Do not let the white chocolate melt.) Pour mixture evenly into prepared pan and cover with foil. Bake for 1 hour.
6. Remove foil, continue to bake for an additional hour (approximately) or until pudding is set and top is golden brown. Remove from oven and allow to cool thoroughly.
7. While the bread pudding is baking, prepare the rum sauce. Heat cream to just under a boil in a small pan. Add white chocolate pieces, and stir until smooth and melted. Add rum and stir. Keep warm until ready to serve.
8. About 20 minutes before serving, slice bread pudding into individual portions and place on a lightly greased cookie sheet. Bake in a 350-degree oven until crispy and heated through. Top with White Chocolate Rum Sauce and, if desired, chocolate curls. Serve immediately.
Makes 8 servings.
Per serving: 1,752 calories, 62% calories from fat, 121 g fat, 77 g saturated fat, 681 mg cholesterol, 151 g carbohydrates, 27 g protein, 658 mg sodium, 2 fiber
Per serving (lighter version) without sauce: 1,143 calories, 47% calories from fat, 60 g fat, 38 g saturated fat, 375 mg cholesterol, 134 g carbohydrates, 25 g protein, 633 mg sodium, 2 fiber
* For a lighter version, use half-and-half where cream is indicated and cut egg yolks to 8 instead of 12. It is still decadent.
My secret to easy homemade crust is a food processor, no need to cut butter into the flour by hand.
PIE CRUST:
nj 3 cups flour
nj 1 cup butter, cut into 1/2” pieces
nj 2 tablespoons granulated sugar
nj 1/2” teaspoon of salt
nj 8 tablespoons of ice water or more if needed (I like to use milk instead of water as it tastes better)
FOR FILLING:
nj 3 1/2” lb. assorted apples, Gala is my favorite, or fruits, I like blue berries and pear mixed with apple
nj 1 c. granulated sugar (I put less sugar for a healthier pie and to let the fruits shine)
nj 2 tablespoons flour, plus more for rolling unless you have parchment paper which is the best way for dough not to stick
nj 1 tablespoon vanilla extract
nj 1/4” salt
nj 2 tablespoons butter, cut into small pieces (for a healthier pie skip the butter inside)
nj 1 egg yolk for the finishing glaze
nj Optional course sugar for top sprinkling to stick to the glaze
1. Chill flour and butter in freezer 30 minutes.
2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running add ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
3. Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).
4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
5. On a lightly floured surface, roll out one disc of dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.
1. Peel and core apples and optional other fruits of your choosing.
2. In a large bowl, toss apple slices with lemon juice, sugar, flour, cinnamon, vanilla, and salt until well combined. Transfer apple mixture into the crust-lined pie dish. Dot all over with butter.
1. Preheat oven to 425º with a large baking sheet on the middle rack and lightly grease a 9”-x-1.5” pie dish with cooking spray.
2. Roll out second disc of dough into a 12” circle and drape over apple filling, trim edges to 1”, tuck overhang up and over itself, and crimp edges. There are other ways to create the cover, in a braid, large overlapping bands. or just cover with a disk. I like to roll it out thin for a healthier pie and to let the fruits shine.
3. Brush with egg yoke mixture and make six 2” slots in the center if it isn’t a braid or bands so there isn’t access moisture inside. Sprinkle with coarse sugar.
4. Place pie onto preheated baking sheet and bake 20 minutes, then reduce heat to 375º and bake until golden and bubbly, 40 minutes more. (If edges begin to look dark, cover with foil.)
5. Let cool on a wire rack at least 2 hours before serving. Yea right... I never wait that long! :)
And the most important step is to share with loved ones because pie is best with company may be not too many so you can have more slices :). Try A LA MODE with a Madagascar Vanilla Ice Cream on top for a finishing touch. Enjoy!
nj
One pie crust
nj
nj
nj
1 lb sweet potatoes (about 2 medium)
1/2 cup (115g) unsalted butter, softened to room temperature
nj 1 cup (200g) packed light or dark brown sugar (I prefer dark)
nj 1/2 (120ml) cup heavy cream
nj 2 large eggs
nj
Theodora Dimov - BOS Senior Interior Project Designer
2 Tablespoons all-purpose flour nj 1 teaspoon pure vanilla extract nj 1 teaspoon ground cinnamon nj
1/2 teaspoon ground nutmeg nj 1/4 teaspoon ground cloves nj 1/4 teaspoon ground ginger nj
Pinch of salt
Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
1. Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stove-top. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
2. Preheat oven to 350°F (177°C).
3. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Allow to cool until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the potatoes on medium-high speed until smooth.
5. Add the remaining ingredients (down to the egg wash, don’t add that!) and beat on high speed until smooth and combined. Spread filling into prepared pie crust. Brush the edges of the crust with egg wash.
6. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. After 30 minutes and if desired, place a pie crust shield on top of the pie to prevent the edges from over-browning.
7. Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.
The pie will slightly deflate as it cools; this is normal. Decorate with whipped cream or pie crust acorns (see note). Cover leftovers tightly and store in the refrigerator for up to 5 day.
Years ago, while we were living in San Francisco, Michiko, our lovely neighbor from Japan, passed this recipe on to my mother. It is the most beautiful blush pink color, delicious and unique and has been on our Thanksgiving table since then.
2 tablespoons gelatin nj 3 ½ cups water nj 1 cup evaporated milk nj 1 cup sugar nj 2 teaspoons almond extract nj 1 can lychees nj 1 can loquats (optional, we’ve never included them)
1. Soften gelatin in a ½ cup of water. 2. Combine remaining water with milk and sugar and bring to a boil. 3. Add gelatin and cook two minutes longer. 4. Cool slightly, add almond extract and pour into 9 inch square pan / recommend glass. 5. Chill several hours or overnight. 6. Chill fruits and drain. 7. Cut gelatin into cubes and fold gently with fruits to maintain cube shape.
Crust:
nj 1 1/4 cups (155 grams) all-purpose flour nj 1 1/2 teaspoons (6 grams) granulated sugar nj 1/2 teaspoon (3 grams) fine sea or table salt nj 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks nj 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
Patira Filling:
Athena Patira - BOS Senior Project Architect
8 (1 pie)
nj 1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade nj 2/3 cup (130 grams) granulated sugar nj 1/2 teaspoon (3 grams) fine sea or table salt nj 1 teaspoon ground cinnamon nj 1/2 teaspoon ground ginger nj 1/8 teaspoon ground cloves nj A few gratings of fresh nutmeg (or a pinch of ground nutmeg) nj 1 1/3 cups (315 ml) cold heavy cream nj 3 large eggs
Topping: nj 1/2 cup (95 grams) packed light or dark brown sugar nj 6 tablespoons (85 grams) unsalted butter nj 3 tablespoons (45 ml) heavy cream nj 1/4 teaspoon flaky sea salt, or a little less of a coarse salt nj 1 teaspoon (5 ml) vanilla extract nj 3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last nj 1/4 cup in halves)
nj
By hand: with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
3. Heat oven: To 400°F (205°C)
4. Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.
5. Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)
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With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
6. Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.
7. Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.
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Both methods: wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
2. Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)
8. Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.
nj 1 large egg
nj ½ cup of unsalted butter
nj ½ cup of light brown sugar
nj ½ cup of cane sugar
nj 1 tablespoon of vanilla extract
nj 1 ½ cups of rolled oats nj ¾ cup of flour nj ½ teaspoon of baking soda nj Pinch of sea salt
nj 1 teaspoon of cinnamon nj 1 teaspoon of nutmeg nj 1 teaspoon of cloves
nj 1 heaping cup of semi-sweet chocolate chips (or chunks)
nj ½ cup of chopped pecans nj ½ cup of chopped walnuts nj ¼ cup of shredded coconut
Ryan Bateman - BOS Designer II
1. In a large mixing bowl (or stand mixer), combine eggs, butter, sugar, vanilla, and beat on high until combined.
2. Stop, scrape down the sides of the bowl. Add in the oats, flour, baking soda, sea salt, cinnamon, nutmeg, and cloves and beat on high until combined.
3. Stop, scrape down the sides of the bowl one last time. Add in the chocolate chips (and some extra), pecans, walnuts, and coconut shavings before mixing one last time (I like to use my hands for this part because the mixture is quite thick).
4. Refrigerate for 2-24 hours.
5. Preheat oven to 350°F and roll dough into equal size balls before placing them on a baking sheet and pressing them down (the shape doesn’t change much after baking).
6. Bake for 10-12 minutes. If the cookies are larger, leave them in a bit longer. They’re done when they have a uniform consistency and color. Let them cool for 2-3 minutes before transferring them to a container, plate, or directly into your mouth (Don’t worry, I won’t judge).
I got this recipe while studying abroad in Florence, Italy – I suppose, since we were students, they didn’t put booze in it. So, the recipe is boozeless but I suggest everyone add a healthy dose of rum, brandy, amaretto to the coffee soak.
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Kate Carrico - DC Senior Interior Designer
3 egg yolks nj
3 tbsp sugar nj 8 oz mascarpone cheese nj 1 cup fresh whipping cream nj 4 oz Savoiardi (lady fingers) biscuits nj
1/2 cup of unsweetened coffee nj
Chocolate chips
Instructions
1. Beat the egg yolks together with the sugar and then add mascarpone cheese.
2. Beat the whipping cream and fold into egg yolk/mascarpone/sugar mixture
3. Dip the lady fingers in the coffee (briefly so they do not absorb too much coffee,) and set them in a layer in a pan.
4. Pour on half of the mascarpone mixture and sprinkle with chocolate chips.
5. Add another layer of biscuits (dipped in coffee) and top with mascarpone mixture and chocolate chips.
6. Sprinkle the top with cocoa powder and refrigerate for at least 6 hours before serving.
7. Bake for 30 to 35 minutes till center is set.
8. While pie is baking, assemble topping ingredients and cut together with knife or fork till crumbly.
9. Remove pie from oven once center is set. Spread topping over pie. Continue to bake 10 minutes till topping is golden brown.
This is my mom’s recipe for Nanaimo bars, a popular Canadian confection. To compliment it, I tried to find a photo of me being the most Canadian I can be. The attached photo of me suiting up for Power Skating/Hockey practice while my dad, wearing a Stetson hat, laces up my brother’s skates. My brother won the race by a landslide.
Pre-race Nanaimo Bars might’ve helped...
Ingredients nj ½ cup butter nj ¼ cup white sugar nj 5 tbsp cocoa nj 1 egg nj 1 tsp vanilla nj 1 ¾ cup graham wafer crumbs nj 1 cup coconut, desiccated nj ½ cup chopped walnuts
Icing: nj ¼ cup butter nj 2 cups pre-sifted icing sugar nj 1 egg nj 4 squares semi-sweet chocolate nj 1 tbsp butter
Instructions 1. Grease a 9” square cake pan
In a saucepan, combine butter, sugar, cocoa, egg and vanilla
Cook over medium heat, stirring constantly until smooth and slightly thickening.
Stir in wafer crumbs, coconut and walnuts.
Press into prepared pan.
Cream ¼ cup softened butter.
Gradually beat in icing sugar and egg.
Spread over crumb mixture & chill for about 15 minutes.
Over hot water, melt chocolate and butter together.
Spread on top of chilled crumb mixture.
Chill and cut into squares.
Brownies
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Joshua Rubin - DC Technical Director
2 sticks of butter (I cup) nj 4 squares unsweetened baking chocolate nj 4 eggs nj 2 C. sugar nj 1 C. chopped walnuts nj 2 tsp vanilla nj 1 C. flour
Preheat oven to 300 degrees F.
Brownie:
Topping nj
1/2 stick butter (4 Tbsp) nj 8 oz. cream cheese nj 1/2 C sugar nj 1/2 tsp baking powder nj 2 eggs nj 1 Tbsp. flour nj 1 tsp. vanilla
1. Melt chocolate in a double boiler with 2 sticks of butter. 2. Separately, mix eggs, sugar, and vanilla. 3. Slowly mix chocolate/butter into egg mixture. 4. Add nuts and flour. 5. Pour into a greased 9 x 13 pan, but save some of the brownie batter to decorate the top.
Topping:
1. Combine all ingredients until smooth. Pour onto brownies. 2. Using leftover brownie batter, drizzle over topping creating random patterning, as desired. 3. Bake in preheated oven for 1 hr. 15 minutes. 4. Test for doneness with a toothpick inserted in the center that comes out with a moist crumb. 5. Cool completely on a wire rack for at least 2hours. Cut into squares and serve.
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2 eggs
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2/3 cups sugar
nj 1 ¾ cups milk
nj 2 cups heavy cream
nj 2 tsp. vanilla extract
nj ¼ tsp. peppermint extract
nj Red food coloring (a few drops)
nj Soft Peppermint puffs candy (or whatever kind you prefer)
1. Using an electric mixer, beat eggs and sugar until thick and cream-colored
2. Add milk, heavy cream, vanilla extract, peppermint extract and food coloring - Mix well. Continue with direction for or without Ice Cream maker
• Transfer mixture to a container and place in the freezer
• Monitor ice cream until at a halfway frozen consistency – then remove from freezer
• Crush desired amount of peppermints and gently mix in until distributed evenly
• Return to freezer until fully frozen (usually overnight)
With
• Crush desired amount of peppermints and add to mixture until distributed evenly
• Pour mixture into ice cream maker and run until mostly frozen
• Transfer mixture to container and place in freezer until fully frozen (usually overnight)
When ready to serve, divide into bowls, top with more crushed peppermints (I like chocolate syrup as well) and enjoy!
Will Woods - DC Interior Designer IFruit Bottom nj
10+ apples nj
1/2 cup light brown sugar nj 1/4-1/2 tsp cinnamon
Cake Topping nj 3 eggs nj 3/4 cup vegetable oil nj 1 1/2 cup sugar nj 1 tsp vanilla nj 2 cups flour nj 1 1/2 tsp baking powder nj pinch of salt nj Chopped pecans, optional
Bill Harris - NY
Managing Director
Not really a cake. Not a pie or a tart. But very satisfying as either comfort food or an elegant dessert.
1. Butter a large baking dish (10x15 or similar)
2. Peel, core and cut the apples into wedges (6 or 8 wedges per apple, depending on the size) 3. Combine the brown sugar and cinnamon and sprinkle over the apples. 4. Toss together and spread across the bottom of the baking dish. 5. Press lightly to settle the apples and reduce the gaps. 6. Blend all of the wet Cake Topping ingredients in a bowl. 7. Sift together the dry Cake Topping ingredients in a separate bowl. 8. Combine wet and dry and blend with a spoon.
9. Spoon-spread the topping over the apples. (The topping consistency is between a batter and a cookie dough. It will not spread easily nor cover all of the apples - but try to get most of them.)
10. Sprinkle the nuts over the top, or leave plain if you prefer.
11. Bake 40-60 minutes at 350 until browned and "well cooked".
12. Spoon into dishes and serve warm with a scoop of ice cream. (This is one of those old family recipes that originally listed only the ingredients and let you figure out the methodology on your own...sort of like the Technical Challenge on the Great British Baking Show. Thus the range in cooking time...it is always different for me. Feel free to embellish and customize...change the fruit, add cranberries, etc.)
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For the bars:
4 cups chocolate wafer crumbs (2 full packages of chocolate wafers)
nj 2 & 1/2 cups confectioners’ sugar
nj 2cups Rice Krispies nj 1 cup rolled oats nj 1/2 teaspoon salt
Matt Bleidorn - BOS IT Services Manager
nj 3& 1/2 cups smooth peanut butter nj 3/4 cup unsalted butter nj 1 cup (6 ounces) dark chocolate
For the topping:
nj 1/4 cup (1.5 ounces) milk chocolate chips nj 1/4 cup smooth peanut butter
1. Butter a 9-inch square baking pan. Line with parchment paper so that the paper overhangs about 2 inches on opposite sides.
2. Combine chocolate wafer crumbs, confectioners’ sugar, Rice Krispies, oats, and salt in a large bowl. Set aside.
3. Place peanut butter and butter in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water. Heat the peanut butter and butter until melted and smooth.
4. Pour the peanut butter/butter mixture over the chocolate wafer mixture. Stir until well combined.
5. Transfer mixture to prepared pan. Spread evenly.
6. Place the dark chocolate in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.
7. Pour melted chocolate over bars. Spread evenly. Place pan in refrigerator. The pie will slightly deflate as it cools; this is normal. Decorate with whipped cream or pie crust acorns (see note). Cover leftovers tightly and store in the refrigerator for up to 5 day.
1. Place milk chocolate in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.
2. Place peanut butter in another microwave-safe bowl. Heat in microwave at half-power for 20 to 30 seconds, or until peanut butter is thinner and can be stirred easily.
3. Remove the bars from the refrigerator. Use a piping bag or a small spoon to drizzle the chocolate over the bars. Then, drizzle the peanut butter over the bars.
4. Refrigerate for 2 hours or overnight. Run a knife along the two sides of the pan that aren’t lined. Use the overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Use a long, sharp knife to cut into 2”x1” bars. (Try not to cut and drag the knife. Make the cuts straight down.)
5. Place bars in an airtight container. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Ingredients nj 1 ⅓ cup sugar
⅓ cup shortening
2 eggs
1 cup pumpkin puree
⅓ cup water
½ cup chopped pecans (optional)
1 ⅔ cup flour
¼ tsp baking powder
Jessica Hensley - DC Senior Associate
¼ tsp cloves
1 tsp baking soda
cinnamon
Preheat oven to 350°
Beat the sugar and shortening together until light and fluffy.
Beat in the eggs, one at a time.
Stir in the pumpkin.
Sift dry ingredients (flour – salt above).
Add dry ingredients alternately with the water to the batter (start and end with dry) and mix.
Stir in nuts and then spoon batter into a well-greased and floured 9x5x3 loaf pan.
Bake 60 minutes (maybe more depending upon your oven) – check and continue baking until you get a clean fork out of it.
Turn out onto a cooling rack and devour.
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2 cups Carnation evaporated milk
nj 8 egg yolks
nj 1 teaspoon lemon rind or vanilla
nj 1 cup sugar
nj
1/2 cup caramel syrup
Caramel Syrup
nj 1 cup of sugar
nj 1/2 cup of hot water
Nina Africa - DC
Designer III
1. To make the Caramel Syrup, melt sugar in heavy metal container. As soon as the sugar is golden brown, add 1/2 cup of hot water to dissolve the caramelized sugar and form syrup.
2. Scald the evaporated milk in a double broiler for 15 minutes.
3. Beat the egg yolks. Add the sugar, milk, and flavoring.
4. Pour the mixture into 1 quart mold.
5. Place this in a large pan half filled with water.
6. Steam or bake for about 1 hour at 350° F or until mixture becomes firm.
7. Cool before removing from mold.
8. After removing from the mold, pour the syrup on top.
If desired, line the mold with caramel syrup before pouring in the mixture before cooking.
nj 10-15 apples (Granny Smith with a few Macintosh)
Crust:
nj 1 ¼ cup flour
nj 6 tablespoons butter
Topping:
nj 1 cup flour
nj 1 stick butter
nj ¾ cup sugar
1. Mix flour and butter for the crust in a bowl.
2. Add a little water until it sticks, roll it out, and put in pie pan.
3. Peel and slice apples and put them in pie pan.
4. Sprinkle topping over apples.
5. Cook at 420°F for 30 minutes
6. Cook at 375°F for an additional 45 minutes.
A dessert that my family “requires” each Thanksgiving and Christmas…
We had family that did not like pumpkin pie (go figure….). I made this 25 years ago and it became a must have at family holiday gatherings. It is tart but sweet, smooth and soft but crunchy.
Filling
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1 cup sugar
nj 1/3 cup flour
nj 2 large eggs, lightly beaten nj 1 1/3 cups sour cream nj 1 tsp vanilla extract nj 3 cups fresh or frozen raspberries (thawed)
nj 1 unbaked 9 inch pie shell
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1/3 cup flour
nj 1/3 cup firmly packed brown sugar
nj 1/3 cup chopped pecans
nj 3 Tbls butter, softened
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Whipped cream and/or fresh raspberries
nj Water (for stiff icing: Use 1 tablespoon less water)
nj Powdered Food Coloring
1. Set oven to 400°
2. For filling, combine sugar, flour eggs, sour cream and vanilla in a large bowl, stirring till smooth. Gradually fold in raspberries. Spoon into pie shell.
3. Bake for 30 to 35 minutes till center is set.
4. While pie is baking, assemble topping ingredients and cut together with knife or fork till crumbly.
5. Remove pie from oven once center is set. Spread topping over pie. Continue to bake 10 minutes till topping is golden brown.
Crust: nj 1/2 cup butter (softened) nj 1/3 cup sugar nj 1/4 tsp vanilla nj 1 cup flour
Filling: nj 8 oz cream cheese (softened) nj 1/4 cup sugar nj 1 egg nj 1/2 tsp vanilla
Topping: nj 1/3 cup sugar nj 1/2 tsp cinnamon nj 4 cups apples (approx. 4 apples/ peeled & sliced) nj 1/4 cup sliced almonds nj Fresh whipped cream (for garnish)
Crust: 1. Cream butter, sugar, and vanilla. Blend in flour.
Spread dough into bottom and up 1/2 the sides of a 9” spring foam pan (a pie pan can be used if you don’t have a spring foam pan).
Filling: 3. Cream together cheese and sugar. Add egg and vanilla. Mix well and pour into pastry-lined pan.
Topping: 4. Combine sugar and cinnamon. Toss apples in the mixture.
Spoon apples over cheese layer. Sprinkle with almonds. 6. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and continue baking for 25 minutes. Cool before removing from pan.
May be served with a whipped cream.
Fruit mixture:
nj 2 pounds ripe Bosc pears (approx. 4 pears)
Crumble topping:
Geoffrion - BOS Accounts Payable Specialist
nj 2 pounds firm Macoun or any good medium sized baking apple (approx. 6 apples) nj ¾ cup dried cranberries/craisins nj 1 teaspoon grated orange zest nj 1 teaspoon grated lemon zest nj 2 Tablespoon freshly squeezed orange juice nj 2 Tablespoon freshly squeezed lemon juice nj ½ cup granulated sugar nj ¼ cup all-purpose flour nj 1 teaspoon ground cinnamon nj ½ teaspoon ground nutmeg
1. Preheat oven to 350° F.
nj 1 ½ cups all-purpose flour nj ¾ cup granulated sugar nj ¾ cup light brown sugar, lightly packed nj ½ teaspoon kosher salt nj 1 cup old-fashioned oats nj ½ pound (2 sticks) cold unsalted butter, diced
2. Peel and core pears and apples and cut them into large chucks. Place fruit in large bowl and mix them with remaining ingredients for the Fruit Mixture.
3. Once thoroughly mixed pour mixture into a 9 x 12 x 2 baking dish and set aside.
For the topping:
4. In a mixing bowl fitted with a paddle attachment combine all ingredients for the Crumble Mixture. Mix on low 5. for 1 – 2 minutes or until mixture is in large crumbles.
6. Sprinkle evenly over fruit covering fruit completely. You can judge how much or little of topping you want to use because it does make a good amount.
7. Place baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hr., until the top is brown and the fruit is bubbly. Serve warm.
Michelle
My family has never been a huge fan of pumpkin pie, but we all love a mint-chocolate dessert (a polarizing flavor combination, I know). The no-bake version with store-bought pie crust is easily the least-complicated dish on our Thanksgiving table every year.
When I was little, I would always use way more crème de menthe than what the recipe calls for, just to make the pie greener. Unless you want a way too-minty, neon green pie, I would not recommend doing this. Color can be punched up with simple food coloring, but we all know a soft mint green is way prettier than an in-your-face Ninja Turtle hue.
Kate Currie - DC Senior Interior Designer
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Pre-made Oreo pie crust (there are no overachiever bakers in the Magee household, but if you want to make your own, you’ll need 25 crushed Oreos, ¼ cup unsalted butter, melted, and a pie tin)
nj 2 cups marshmallow creme
nj ¼ cup crème de menthe liqueur
nj 2 cups whipping creme (the Magees use Cool Whip because we’re classy like that)
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Chocolate sprinkles and/or crushed Oreos and fresh mint leaves for garnish
Instructions
1. Add crème de menthe gradually to marshmallow creme In a large bowl using an electric mixer on medium speed until well-blended. Gently stir in whipped cream.
2. Pour into crust.
3. Sprinkle crushed Oreos and/or chocolate sprinkles on top. Add a few sprigs of fresh mint. These garnishes will make it look like you actually spent time making this pie, which you clearly did not.
4. Refrigerate for 4-6 hours or until chilled.
We usually make these as a morning breakfast treat on birthdays before CAKE!
Jessica Hensley - DC Senior Associate
Ingredients nj 1 ⅓ cup sugar nj ⅓ cup shortening nj 2 eggs nj 1 cup pumpkin puree nj ⅓ cup water nj ½ cup chopped pecans (optional) nj 1 ⅔C flour nj ¼ tsp baking powder nj ¼ tsp cloves nj 1 tsp baking soda nj ½ tsp cinnamon nj ¾ tsp salt Instructions
Preheat oven to 350°
Beat the sugar and shortening together until light and fluffy.
Beat in the eggs, one at a time.
Stir in the pumpkin.
Sift dry ingredients (flour – salt above).
Add dry ingredients alternately with the water to the batter (start and end with dry) and mix.
Stir in nuts and then spoon batter into a well-greased and floured 9x5x3 loaf pan.
Bake 60 minutes (maybe more depending upon your oven) – check and continue baking until you get a clean fork out of it.
Turn out onto a cooling rack and devour.
Growing up, and still to this day, my family owns Cranberry Bogs to make this recipe you must promise me that you will only buy and use OCEAN SPRAY berries!
Ingredients nj 2 Eggs
1½ Cups Sugar
1 ½ Cups Flour
2Sticks Butter or Margarine
Abby Gillespie - BOS Marketing Director
(melted)
2 Tsp Vanilla
2 Cups Whole Cranberries
1 Cup chopped Walnuts
Instructions 1. Preheat oven to 350°F. 2. Grease 9 x 13 glass baking dish. 3. Beat eggs in bowl until thick. 4. Gradually add sugar, beating until thoroughly blended. 5. Stir in melted butter, flour, and vanilla. 6. 6. Add cranberries and walnuts, mixing gently just until combined. 7. Spread evenly in baking dish. 8. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. 9. Cool and cut into bars.
Ingredients nj
3 sticks of margarine nj 1 cup of water nj 4 tbsp of cocoa nj 2 cups of sugar nj 2 cups of flour nj 1/2 tsp of baking soda nj 2 eggs nj 1/2 cup of sour cream
For Frosting nj
1 stick of margarine nj 4 tbsp of cocoa nj 6 tbsp of milk
Christie - DC Marketing Coordinator
Instructions
1. Grease bottom and sides of jellyroll type pan. Preheat oven to 375°
Brownie batter: 2. Mix together 2 sticks of margarine, 1 cup water, 4 tablespoons cocoa. Bring this mixture to a boil 3. Sift and mix sugar, flour, and baking soda 4. In a separate bowl, mix eggs and sour cream 5. Now – mix everything together 6. Spread evenly into your greased jellyroll type pan
7. Combine 1 stick of margarine, 4 tablespoons of cocoa, and 6 tablespoons of milk. Bring to a boil 8. Mix in 1 package of confectionary sugar, and 1 teaspoon vanilla 9. Frost when Brownies come out of oven
These freeze well!
CarsonCrust:
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30-40 ginger snap cookiescrushed into crumbs
nj 3 tablespoons of butter, melted
nj pinch of salt
Jump - BOS Project Architect
For the crust:
Filling:
1½ cups heavy cream
nj 12 oz cream cheese, softened nj 1 cup pumpkin puree
nj 1½ teaspoons pumpkin pie spice nj 1¼ cup powdered sugar
nj ¼ cup chopped pecans* nj ¼ cup toffee bits
nj An extra pinch of cookie crumbs, pecans & toffee for garnish
1. Preheat the oven to 350F. In a large bowl, stir together the cookie crumbs, melted butter and salt. Stir to moisten and then press into the bottom of a 7-inch spring form pan or a 9 inch pie dish.
2. Freeze crust for 10 minutes and then bake for 10 minutes. Allow to cool on a wire rack while you prep the filling.
For the Filling
3. Whip the heavy cream in a stand mixer with a whisk attachment until medium-stiff peaks form. Scrape the whipped cream into a separate bowl and wipe the mixer bowl out. (No need to wash it.)
4. Switch to the paddle attachment and beat the cream cheese until smooth and creamy. Add the pumpkin, pumpkin pie spice, and powdered sugar, mixing until smooth.
5. Remove the bowl from the mixer and gradually fold in ⅔ of the whipped cream, saving the rest for the topping. Mixture will be thick and creamy.
6. Fold in the chopped pecans and toffee bits. Spread the filling into the cooled crust. Cover with plastic wrap, chill overnight or until filling is firm.
7. Spread the remaining whipped cream over the torte and garnish with a crushed gingersnap, chopped pecans, or toffee. (You can stir in a teaspoon of powdered sugar to the whipped cream but I chose to leave mine unsweetened.)
8. Chill until right before serving
Sarahnj
1 cup rice
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2 cups water
nj 7 cups milk
2 cinnamon sticks (about 2” long)
nj 2 cups sugar
nj 1/3 tsp salt
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Cinnamon powder (for topping)
1. Wash rice until water is translucent.
2. Boil water with the rice and cook for 7 minutes, until the rice starts to soften and the water is almost completely absorbed.
3. Add milk and cinnamon sticks. Bring to boil on medium heat and cook for 15 to 16 minutes, stirring frequently with a wooden spoon.
4. Add sugar and cook for 30 minutes. Add salt and cook for another 1 or 2 minutes, stirring frequently.
5. Remove from fire and place in a glass container. Top with cinnamon powder.
6. Enjoy warm or at room temperature!
Jessica Hensley - DC Senior Associate
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1 ½ cup crunchy peanut butter nj 2 cups butter nj
2 ½ (16 oz) boxes of powdered sugar nj 1 tsp vanilla extract nj 1 (12 oz) package of semi-sweet chocolate chips nj 1 (4 oz) paraffin wax
1. Melt peanut butter and butter in saucepan over low heat
2. Stir in vanilla extract and remove from heat 3. Add powdered sugar; Mix well and shape into 1” balls
4. Melt chocolate chips and paraffin wax in another saucepan over very low heat
5. Dip each ball in chocolate and then cool on a cooling rack lined with wax paper
6. Reheat chocolate mixture if it thickens before you can finish coating all of your peanut butter balls
nj 1 Frozen Banana nj
1/3 cup frozen strawberries nj 3 tablespoons Greek yogurt nj 1/2 teaspoon vanilla extract nj
Graham cracker pieces
Instructions
1. Combine the banana, strawberries, yogurt and vanilla in a food processor until smooth & creamy.
2. Top with graham cracker pieces and enjoy.
Ingredients nj 1 cup butter nj 2/3 cup sugar nj 3 egg yolks nj 1 tsp. almond extract nj 2 1/2 cups flour
Instructions
1. Heat oven to 400 degrees. 2. Mix butter, sugar, egg yolks and extract thoroughly. 3. Add flour and mix well. 4. Using cookie press bake on ungreased baking sheet. 5. Bake 7 to 10 minutes, or until set but not brown. 6. Makes about 6 dozen cookies.
Kimberly Cullen - NY Designer IIInj
2 cans of condensed milk (Nestle La Lechera)
nj 2 cans of whole milk (use La Lechera can for measurement)
nj 5 eggs (medium size)
nj 2 cups of white cane sugar
nj 1 cup of water
1. Preheat the oven to 390 degrees F.
2. Use sugar and water to make caramelized sugar, simmer both ingredients together in low flame until you have a light brown color thick liquid (careful not to burn it ! ) It could take a good 15 minutes.
3. While the caramel simmers, use your blender to mix condensed milk, whole milk and eggs all together until the mix is homogeneous. It shouldn’t take more then a couple of minutes. Don’t forget to keep an eye on your caramel !
4. Select a small baking pan form with a whole in the center, my form has a cover but you can improvise with some foil, something that can be used in a “water bath”. Yes, the flam will be baked in a water bath. For the water bath you can use a tall roasting tray or a 8 quarter pan. Make sure the water level is not to high, use warm water.
5. Transfer the caramelized sugar quickly into the baking pan form. Coat the bottom of the pan and walls by tilting it. Then pour the mixture from the blender on.
6. Carefully place the baking pan form with the mixture inside the water and then place it in the oven. Bake the mixture for at least 70 minutes.
7. Take out the small baking pan from larger pan. Let it cool for 1 -2 hours. Keep in a refrigerator overnight or at least 4 hours before serving.
8. Important tip: Remove the flan from the refrigerator at least 15 minutes before serving, it will be easier to flip the flan out of the pan. Use a round serving tray that has space for the sauce.
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1 package of lady fingers
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2 tsp matcha powder
nj 180ml warm water
nj 1 ½ tbsp sugar
nj 8oz mascarpone cheese (soften at room temperature)
nj 3 egg yolk
nj 3 tbsp sugar
nj 170ml heavy whipping cream
nj 20 ml milk
Sophia Lin - BOS Interior Designer I
nj ¼ tsp vanilla extract
1. In a medium size bowl, beat the mascarpone until smooth.
2. Place a heat-proof bowl over a small pot of simmering water over medium-low heat. Whisk the egg yolks, milk, and 3 tablespoons of sugar together until light and foamy.
3. Pour the egg yolk into the mascarpone mixture. Beat on medium speed until combined.
4. In a medium size bowl, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form.
5. Fold the whipped cream into the mascarpone mixture.
6. Dissolve matcha powder and 2 tablespoons of sugar in warm water and dip ladyfingers into the mixture and arrange one-by-one in a 7x5 pan.
7. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers.
8. Dip remaining ladyfingers into remaining matcha mixture and arrange them on top of the mascarpone layer.
9. Gently press each down so they are nice and compact, spread remaining mascarpone mixture evenly on top. Refrigerate for 4-6 hours.
10. After a couple hours in the refrigerator, sift a dense layer of cocoa powder all over the top.
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1 package of Oreo cookies (crushed/ blended)
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1 package of cream cheese (room temp) nj 8 ounces of dipping/ baking chocolate (I prefer half white half dark)
1. Crush 1 package of Oreos to fine or med/ fine consistency. I prefer a using blender. Alternative is smashed in a ziplock.
Stephen Messinger - BOS Senior Project Architect
2. Blend 1 package of cream cheese, room temp, with the Oreos. I prefer a kitchen aid mixer, but it can be done by hand.
3. Scoop or form into round balls onto parchment covered cookie sheet. Can be very close together. For size, put middle finger to thumb for approx. diameter. Put in fridge for ten min.
4. Melt chocolate smooth. Use whatever chocolate you like and think will cover and dip well (white, dark, both, milk, chips, melting wafers, etc).
5. Dip balls into chocolate, put back on sheet. Refrigerate.
Chef’s Note:
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Dessert – No Bake! nj
Best served chilled. Can be frozen for longevity and transport. nj
Three ingredients, five step recipe, under 30 minutes to make, including prep.
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I always double the recipe. People love them and they are small. If you don’t have enough, you can always cut them in half right before you serve them.
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There are a million variations for seasons, events, etc. Dip half in white chocolate, double dip them, sprinkle nuts or crushed candy canes or espresso beans, etc.
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2-1/4 Cup All Purpose Flour nj 1 tsp. Baking Soda nj 16 tbs. (2 sticks) Unsalted butter –room temp nj ¾ cup granulated sugar nj ¾ cup light brown sugar nj 2 tsp vanilla extract (plus additional for syringe or eye dropper)
nj 1 tbs bourbon nj 2 large eggs nj 1 package of semi sweet/ bitter sweet chocolate chips (I look for ones with actual cacao in them, Ghirardelli is a good option) nj Course Sea Salt – as required
David Cordell - DC Associate Principal
“Best
Rimmed baking sheets (2-3)
nj Silicone cookie mat or Tin Foil nj Medium Cookie Scoop or Table Spoon nj Syringe or eye dropper
1. Mix flour, baking soda and salt in a bowl, set aside. 2. Mix butter, sugar, brown sugar, vanilla extract and bourbon in a bowl with hand mixer until creamy 3. Add eggs one at time, beating after each until egg is fully incorporated to mixture 4. Add flour mixture, pulsing beaters until risk of flour dust is past, and then until ingredients are fully incorporated. 5. Fold in chocolate chips with a silicone spatula 6. Preheat oven to 375° 7. Place silicone mat or single layer of tin foil on each baking sheet, and using scoop or spoon, scoop equal portions of dough from bowl, rolling each into a smooth sphere and place on tray. 8. Flatten each sphere with the heel of your hand until it compresses about 50%
9. Using your index finger, make a slight depression or crater in the flat top of each cookie. Using the syringe, drop 2-4 drops of vanilla extract into the depression on each cookie
10. Drop a small pinch of sea salt crystals onto the top of each cookie. They don’t all have to be in the depression, but try to get a few crystals in there if possible.
11. Bake cookies for 10 - 11 minutes, rotating sheets half way through. Cookies should be starting to brown on top
12. Remove cookies let sit for 3 minutes or so, then transfer to wire racks or non-heated surface to completely cool
Dry
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1 ¼ cups all-purpose flour
nj ½ teaspoon baking soda
nj 2 teaspoons pumpkin spice
nj ¾ teaspoon sea salt
Wet
nj ½ cup pumpkin puree (not pumpkin pie filling)
nj ½ cup grapeseed oil or any neutral-flavored oil (avocado, nj sunflower, vegetable, etc.)
nj ⅓ cup granulated sugar
nj ⅓ cup light brown sugar
nj 2 teaspoons vanilla extract
Kara Mazzotta - BOS Interior Project Designer
Servings
13 cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
nj ¾ cup vegan chocolate chips
1. Preheat oven to 375 °F (190 °C). Line a large baking tray with parchment paper and set aside.
2. To a large mixing bowl, add the Flour, Baking Soda, Pumpkin Spice, and Salt. Whisk to combine well. Set aside.
3. In a medium bowl add the Pumpkin, Oil, Granulated Sugar, Brown Sugar, and Vanilla. Whisk to combine well. Now add the wet ingredients into the large bowl of dry ingredients and combine well using a spatula. Now fold in the chocolate chips. (the dough will have a sticky consistency).
4. Place about 1.5 Tablespoons of dough on the baking tray using a spoon or a Cookie Scoop. Leave about 2 inches of room in between.
5. Bake for 12-14 minutes until the edges are golden and the tops are set. To check, lightly tap the top with your finger. The surface should only slightly depress. The outside will appear somewhat soft but will firm up out of the oven.
6. Remove from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack. Let them cool completely before enjoying.
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Servings 2 loaves
2/3 cup shortening nj 2 cups sugar nj 4 eggs nj 2/3 cup water nj 2 cups pumpkin nj 3 1/3 cups flour nj 2 teaspoons baking soda nj ¾ teaspoon salt nj ½ teaspoon baking powder nj 1 teaspoon cinnamon nj 1 teaspoon cloves nj 2/3-1 cup cranberries nj 2/3-1 cup chopped pecans (optional for those with nut allergies) nj 2/3-1 cup chocolate chips (optional but HIGHLY recommended)
1. Set oven to 350°F . 2. Grease and flour 2 bread pans – roughly 9x5x3” 3. Combine in bowl flour, baking soda, salt, baking powder, cinnamon, and cloves. 4. Cream shortening; gently add sugar, blending well with electric mixer –medium speed. 5. Add eggs, one at a time, beat between each one. 6. Slowly stir pumpkin, dry ingredients, and water into the electric blender. May need to add extra flour. 7. Fold in pecans and cranberries. 8. Spoon into 2 greased pans. 9. Bake for 1 hour or until toothpick comes out clean. 10. Cool in pan. Then remove from pans and cool.
*For muffins, bake at 350 for 25 minutes.
Corrie Chamberlin - BOS Interior Designer II3/4 cup brown sugar
1/3 cup butter 3 tablespoons whipping cream 3/4 cup chopped pecans 4 large eggs 1 2/3 cups sugar
Carolyn BaRoss - NY Principal
1 cup vegetable oil 1 (15 oz.) can pumpkin
1/4 teaspoon vanilla extract 2 cups all purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
Topping chopped pecans
1. Step 1 Cook first 3 ingredients in a saucepan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans: sprinkle evenly with 3/4 cup pecans. Cool.
2. Step 2 Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla, beat well.
3. Step 3 Combine flour and next 4 ingredients: add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.
4. Step 4 Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes: remove from pans, and cook on wire racks.
5. Step 5 Prepare Whipped Cream Topping: Beat cream until soft peaks form. Add sugar and vanilla, beating until blended.
6. Step 6 Place 1 cake layer on a serving plate, praline side up: spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator.
(Not a diet dish, but it's "tried and true", a decadent family Thanksgiving favorite)
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 tsp cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
Grace Nugroho - BOS Senior Project Architect
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Servings
4 Prep Time: 45 minutes
Cook Time: 3 hours and 30 minutes
Total Time: 4 hours and 15 minutes
1. Preheat the oven to 300°F.
2. n a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
3. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
4. Pour the mixture into 4 oven-proof ramekins and arrange in a hot water bath.
5. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools.
6. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
7. Refrigerate at least 2 hours, and up to 24 hours.
8. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
9. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
10. Let cool 1 minute before serving.
Cake:
1 cup plus 2 tablespoons (140 grams) roasted, shelled, and unsalted pistachios
1 cup (200 grams) granulated sugar
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces or 145 grams) unsalted butter, cold is fine
3 large eggs
Athena Patira - BOS Senior Project Architect
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Slightly heaped 1/2 teaspoon baking powder 3/4 cup plus 2 tablespoons (115 grams) all-purpose flour
Lemon-Pistachio Glaze (Optional):
1/3 cup (40 grams) roasted, shelled, and unsalted pistachios 1/4 cup (50 grams) granulated sugar
Finely grated zest and juice of 1 lemon
1. Heat oven to 325 degrees F. Line the bottom and long sides of a loaf pan with a sling of parchment paper. Coat paper and exposed short sides of loaf pan with nonstick spray or butter.
2. With a food processor: In the work bowl of your food processor, grind pistachios, sugar and salt together until as powdery as you can get them without it turning to paste.
3. Cut butter into small chunks and blend with pistachio mixture. It’s going to be lumpy at first, and then balled for a minute, but keep running the machine until the mixture loosens up into a frosting-like consistency, i.e. smooth and shiny.
4. Add eggs, one at time, blending briefly between each, scraping down sides as needed. Add milk, blend to combine. Add extracts and baking powder and blend to fully combine, scraping down work bowl. Add flour and pulse just until it disappears.
5. Scrape batter into prepared pan and spread top smooth.
6. Bake for 60 to 70 minutes. Look for a toothpick inserted into the center of the cake to come out clean and then, do a second check near the top. I find with loaf cakes that the undercooked batter likes to hover right below the top crust. It often takes 10 minutes extra (built into this baking time already) just for that to set for me.
7. Let cake cool in pan on rack for 10 to 15 minutes, then run a knife around cake and transfer to cooling rack. Let cool completely.
8. To make glaze (optional): Bring pistachios, sugar, zest, and juice to a simmer in a small saucepan; simmer for 2 to 3 minutes then pour over cooled cake.
9. Cut into slices. Cake is great on the first day but even better on the second, as the ingredients settle. Keep at room temperature for several days, wrapped in foil, or longer in freezer.
Pears, variety (approx. 6lbs)
1-3 medium size oranges (for juice and the rind/zest to help develop pectin)
1 lemon (for tartness)
Wild blueberries
Brown sugar or cane sugar
Fresh cinnamon sticks, grind
Ramsey Bakhoum - BOS Senior Project Architect
2 hours and 30 minutes
Grand Marnier (other citrus-based alcohols also work)
Dash of pink sea salt Dried Rosemary (slightly broken)
Optional ingredients:
2 tbsp raw clover honey (add at beginning)
A dash of fresh, finely ground pepper (added towards end)
1/2 cup(?) Balsamic Vinegar de Modena
1. Rinse. Peel half of the pears with a peeler, leave the other half with the skin on.
2. Chop into different sizes, some small some larger, removing stem, base, core, and seeds.
3. In a large pot, pour a few oz. of the Grand Marnier, enough to coat the bottom of the pot.
4. Stir in the sugar and cinnamon (about half of what you would use in an apple pie filling).
5. Add juice from two of the oranges (roll orange on table before cutting).
6. Add the pears and start to simmer on medium heat, stir occasionally (no lid is used during cooking).
7. Always stir from the bottom, bringing up to the top (gently, as to not mash the fruit).
8. As the pear heats up, moisture from the fruit will start to settle on the bottom; that’s the pectin forming. Stir occasionally over the next couple of hours. You never want anything to stick to the bottom of the pot, but it shouldn’t.
9. Keep on medium heat throughout (or lower if you have more time to prepare).
10. About 30 minutes in, add all orange zest from one whole peel of the orange (a Parmesan grater or peeler should do the trick).
11. Add a little bit more sugar and cinnamon to taste. Most of the cooking time is just checking on it and stirring it occasionally, (mixture from the bottom, bringing it to the top and repeating.. be sure to use a wooden spoon or spatula that you don’t use for savory dishes).
12. About 1 hour in, add juice from another orange and a little bit more orange zest. (Taste mixture and check flavor. Should have hint of cinnamon but some tart/ tanginess to it).
13. Keep stirring often. The pectin will get thicker and the pears will begin to break down due to the acidity (it’s at this point you can add the balsamic if you wish).
14. About a half hour later, add final pinch of cinnamon, a pinch of the sea salt, (optional dash of pepper goes in here) add a little bit of the dried rosemary, a handful or two of the wild blueberries and juice from 1 lemon.
15. Lower temperature a little bit. Keep cooking and stirring till desired texture is achieved (shorter for rustic appearance or longer for smoother texture).