Perkins&Will Recipe Book 2021 by Perkins&Will

Thanksgiving 2021 Recipe Book

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.

Contents Cocktails/Mocktails ― 04 Appetizers ― 16 Side Dishes ― 40 Entrees ― 80 Desserts ― 112

Keep an eye out for this icon to spot the quickest and easiest recipes!

Cocktails/ Mocktails

Adam’s Fall Mosa Ingredients 1/2 cup apple cider 2 oz vodka Dash cinnamon Dash nutmeg 1 tsp maple syrup 1/2 cup chamgange

Adam Rios - NY Receptionist

Instructions 1.

Combine the cider, vodka, cinnamon, nutmeg and maple syrup in a saker with ice. Shake well and strain into a glass.

2. Top with champagne and garnish with skewered applie 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.

Paul’s Paper Plane Gliders Ingredients Bourbon (not Pappy but not Old Crow) Aperol Amaro Fresh squeezed lemon juice

Instructions Mix equal parts of each liquid. Use ½ ounce for a nice, safe, single drink. One ounce for a double. Shake (for a frothier drink) or stir (for a clear

Paul Eagle - NY Principal

drink). Strain into coupe glass

Cocktails / Mocktails

Kerry’s Hot Whiskey Ingredients Good Irish Whiskey (Jameson recommended) A heat-proof glass (a coffee mug works fine too) Cloves 1 teaspoon sugar Lemon Optional: Brown sugar, honey

Kerry Duran - BOS Marketing Coordinator

Instructions 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!

Theodora’s Rosemary Gimlet Ingredients Rosemary Syrup: 1/2 cup (125ml) water 1/2 cup (100g) sugar 2 tbsp (4g) coarsely chopped fresh rosemary leaves Rosemary Gimlet: 2 oz gin 3/4 oz fresh lime juice 3/4 oz rosemary syrup

Theodora Dimov - BOS Sr. Int. Project Designer

Instructions 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!

Cocktails / Mocktails

Jiyoung’s Yuza Shandy Ingredients 3 bar spoons Citron Tea (with or without honey) 3 oz Sparkling Wine 1.5 oz Lemon Juice 3 Apple Mint Leaves (optional) 1 Lemon slice (optional for garnish) Ice cubes

Jiyoung Moon - DC Interior Desiger III

Instructions 1.

Add the citron tea and lemon juice to a shaker, and give it a brief shake. (Add Gin or Vodka if 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. 4. Strain citron mix into the glass 5. Garnish with a lemon slice and cheers! Tip: Enjoy Korean Citron tea with hot water, it’s one of the best tea for a Cold or Flu!

Chris’ Eastern Shore Lemonade Ingredients Absolut Citron Vodka (or other lemon flavored Vodka 7-Up or Sprite Sour Mix

Instructions 1.

Mix 1 ½ oz Vodka, 2 oz 7-Up, 2 oz Sour Mix

2. Pour over ice in mug and serve with a lemon wedge

Chris Morrison - DC Managing Director

3. Cheers!

Grace’s Old Fashioned Swedish Glogg

Grace Nugroho - BOS Sr. Project Architect

Ingredients

Servings

5 bottles port wine

60 (7 750ml bottles)

1 bottle 100 proof bourbon whiskey

Prep Time

1 bottle white rum

15 minutes

3whole cardamom pods, cracked

Cook Time

1 small cinnamon stick

20 minutes

4 whole cloves

Total Time

1 (3 inch) strip of orange peel

1 hour and 45 minutes

1 (8 inch) square of cheesecloth 3/4 cup white sugar 1 (15 oz) package dark raisins 1 (6 oz) package blanched slivered almonds

Instructions 4. Strain the cooled glogg and reserve the raisins and

1. Heat the port wine over medium heat until just below the

almonds.

simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save

5. To store, pour strained glogg into the bottles, recap,

the bottles and their caps for storing leftover glogg.

and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered

2. While the wine and liquors are heating, place the

bowl or jar for up to 1 year.

cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together

6. To serve, pour glogg into a saucepan and warm over

the edges of the cheesecloth, and tie with kitchen twine to

low-medium heat until hot but not simmering, about 5

secure.

minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish

3. When mixture is very hot but not boiling, carefully light it

each serving with a few reserved raisins and almonds.

with a long-handled 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.

Cocktails / Mocktails

Will’s Southern Fruit Tea Ingredients 2 quarts Water, Divided 4 bags (Family Size Bags) Tea ¾ cups Sugar 12 ounces, fluid can Frozen Orange Juice Concentrate (thawed) 12 ounces, fluid can Frozen Lemonade Concentrate (thawed) 48 Ounces, fluid Can Pineapple Juice 5 Slices Fresh Orange (for garnish)

Will Woods - DC Interior Designer I

5 Slices Fresh Lemon (for garnish) Mint (for garnish)

Instructions Whether it’s Thanksgiving, Christmas, the 4th

Measure a quart of water into a medium pot and heat until near boiling

of July Cookout, or after Sunday service with

Add family size tea bags, cover pot & remove from heat Steep tea for 15

the old church ladies from your neighborhood

minutes Remove tea bags Add sugar and stir to dissolve Mix in a quart

– this true southern staple can be enjoyed at

of cold water – making 2 quarts of sweet tea In a gallon pitcher, add the

any occasion!

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!

Gideon’s Homemade Cardamom Bitters Ingredients 3 oz Everclear 151 proof spirits 1 oz water 1 tsp whole coriander

Instructions 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.

Gideon Gourley - DC Design II

Tidbit: “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!”

Gideon’s The Cardamom Sweater Ingredients/Instructions 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!

Cocktails / Mocktails

Jon’s Apple Cider Mimosa Ingredients Orange bitters Apple cider Champagne or prosecco Candied cranberries (optional)

Instructions 1.

Jon Penndorf - DC Senior Associate

Pour a small amount of water into a shallow dish.

2. In separate shallow dish, spinkle cinnamon sugar. 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 Notes: No mixing/stirring required! Goes great with spiced pecans!

Casey’s Christmas Spritzer Ingredients ¼ cup cranberries, halved ¾ cup cranberries, whole 1 granny smith apple Rosemary sprigs ¼ cup sugar ¾ cup sparkling apple cider 1 bottle Pinot Grigio (or more)

Casey Westerman - DC Interior Designer I

Instructions 1.

Combine all ingredients in large pitcher & stir

2. Refrigerate for a couple hours 3. Serve with ice & additional rosemary for garnish

Cocktails / Mocktails

Elizabeth’s Cynar Spritz Ingredients 2 oz. Cynar 3 oz. Prosecco Splash of grapefruit soda A 2x1” grapefruit zest (for serving)

Instructions 1.

Elizabeth Mikula - BOS Technical Coordinator

Pour Cynar and Prosecco into a rocks glass filled with ice.

2. Top off with grapefruit soda. 3. Stir gently to combine. 4. Garnish with grapefruit zest.

Appetizers

Bill’s Cheese Quiche Tartlets Ingredients (Makes 3 dozen) 1 lb small curd cottage cheese 3 eggs 3 tbsp (heaping) sour cream 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

Bill Harris - NY Managing Director

Instructions 1.

Beat together with a spoon

2. Add onions, mushrooms or herbs 3. Generously spray tiny cupcake pans with cooking oil 4. Bake 35+ minutes at 350 5. Serve warm

Appetizers

Eileen’s Stuffed Mushrooms Ingredients l lb sausage meat 1/4 cup chopped onion 1 garlic clove, minced 1 pkg cream cheese 1/3 seasoned bread crumbs 1-1/2 tsp dried parsley 1/4 cup parmesan cheese

Eileen Pender - NY Senior Marketing Coordinator

12 oz pkg whole mushrooms (white, cremini, baby bella) melted butter

Instructions 1.

Pre-heat oven to 400

2. Separate stems from mushrooms, chop stems into pieces and set aside 3. Saute sauage meat, onion, garlic and stems in melted butter until cooked 4. add in bread crumbs 5. add cream cheese and basil and mix well 6. stuff mushrooms with a spoonful of sausage mix and place on cookie sheet 1/2” - 1” apart 7. top each with a sprinke of bread crumbs, parmesan cheese and parsley 8. bake at 400 for 15 minutes

Notes: Leftover sausage mixture can be refrigerated

Michelle’s Curry Carrot Soup Ingredients 32 ounces chicken broth (can substitute vegetable broth) 2 pounds peeled small carrots (16 ounces in a pound) 4-8 teaspoons (to taste) curry powder 8 ounces plain yogurt (not vanilla) One onion – minced/diced Quarter stick of butter (prefer sweet) Garlic/cheese croutons

Michelle Sanders - DC Project Architect

Instructions 1.

Boil carrots in broth until soft (approximately 45 minutes).

2. Melt butter in saucepan, add onions and curry powder and simmer until onion is soft. 3. Blend everything- fill blender half full with some of the boiled carrots and broth, onion/curry mixture, add some yogurt.; blend until all is liquefied; put in a new large pot. 4. Repeat until everything has been blended. Warm soup to serving temperature, serve with croutons.

Appetizers

Natalie’s Bacon Wrapped Curry Bananas Ingredients Bananas Curry Powder Bacon Toothpicks

Instructions 1. Cut bananas into segments equal to the width of your bacon. This typically about 1.5 in.

Natalie Bellefleur - BOS Designer II

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).

Eileen’s Roasted Red Pepper Wraps Ingredients 1 - 8 count package of burrito size wraps (any flavor) 1 lb thinly-sliced ham or turkey (virginia ham, maple glazed ham, honey ham or honey maple turkey) 1 pkg vegetable cream cheese 1 jar roasted red peppers

Instructions 1.

Eileen Pender - NY Senior Marketing Coordinator

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

Newlin’s Butternut Squash Goat Cheese Dip with Buttery Black Pepper Pitas

Ingredients Dip 2 ½ cups Cubed Butternut Squash 3 tablespoons Olive Oil, plus extra for drizzling ½ teaspoon Salt ½ teaspoon Black Pepper ¼ teaspoon Garlic Powder A few grates of Fresh Nutmeg

Newlin Tillotson - NY Digital Content Strategist

11 oz. Goat Cheese room temperature 3 tablespoons freshly chopped Herbs: Oregano, Basil, Cilantro, Parsley, Sage Buttery Black Pepper Pitas 6 large Pitas, sliced into triangles 4 tablespoons Butter, melted Freshly cracked Black Pepper

Instructions Buttery Black Pepper Pitas

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.

Place the pita triangles on a baking sheet. Put in the oven

Toss the squash cubes with the olive oil, salt, pepper and

when the dip has 5 minutes left to warm the pitas – or a little

garlic powder. Spread out on the baking sheet and bake

before if you want them toasted and not warm. Remove

for 15 minutes, then toss and bake for 15 more, or until

the pitas and brush them with the melted butter and grind

tender when pierced with a fork. Turn the oven down to

pepper over top. Serve immediately. You can also serve this

350 degrees F

dip with veggies!

Add the squash (and any olive oil drippings) to a food

Serves Serves a crowd of 4 to 6

processor along with the nutmeg and goat cheese. Blend until completely smooth and pureed. At this point, you can

Total Time 1 Hour

taste and determine if you need more salt and pepper. Transfer the puree to an oven-proof dish. Bake the dip for 20 to 25 minutes, or until it is warmed through. I like to remove the dip from the oven and stir so it gets super creamy. Top with a drizzle of oil and the fresh herbs and serve immediately.

Appetizers

Susan’s Sesame Chicken Dip Ingredients 2 tablespoons reduced-sodium soy sauce 4 teaspoons sesame oil 2 garlic cloves, minced 4 cups shredded cooked chicken breast 3 packages (8 ounces each) reduced-fat cream cheese 1 jar (10 ounces) sweet-and-sour sauce 2 cups chopped fresh baby spinach

Susan Heersema - NY Architect

1 cup thinly sliced green onions (about 8) 1/2 cup chopped salted peanuts Sesame rice crackers

Instructions 1.

Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour.

2. Spread cream cheese onto a large serving plate; top with sweet-andsour-sauce, spinach and chicken. 3. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers. Yield 36 servings (1/4 C. each) Time

Chad’s Hot Fruit Compote Ingredients In colander, drain the following fruit well, reserving ¾ cup of juice. 1 - 6 oz can of peach slices 1 - 6 oz can of pear slices 1 - 15 oz can of pineapple chunks 1 - 10 oz can of apricot halves 1 - 8 oz can of green grapes

Chad Hampton - DC Senior Associate

1 can plums 1 can mandarin oranges 1 can pitted bing cherries 2 sliced bananas 1 lb frozen or fresh strawberries Also needed: Brown sugar Lemon juice Sherry Corn starch Sour cream

Preparation 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!

Appetizers

Matt’s Baked Stuffed Brie Ingredients

Servings

1 small wheel of brie (about 6 to 8 inches), chilled

¼ cup dried cranberries ¼ cup chopped walnuts

Prep Time 20 minutes Cook Time 20 minutes Total Time 1 hour and 40 minutes

Matt Bleidorn - BOS IT Services Manager

Instructions 1. Score the side of a wheel of brie all the way around with a

4. If you choose to decorate the brie with cut-out shapes of

sharp paring knife. Cut directly on the “equator” through

additional puff pastry, use very cold (almost still frozen)

the rind. Using a long piece of string or dental floss, wrap

dough to ensure sharp lines. Lightly brush the decorative

the string around the brie on the newly made cut. Loop

pieces with egg wash. Place the brie in the freezer for one

one end of the string over the other (a half knot). Then

hour (this is a crucial step*).

pulling the ends of the string in opposite directions, cut

5. Preheat oven to 425 degrees F (220 degrees C). Line a

the brie in half.

rimmed baking sheet with parchment paper.

2. Press the dried cranberries on one cut side of the brie,

6. Place the brie on the prepared baking sheet. Bake on

and the walnuts on the other. Quickly put the 2 sides back

the center rack in preheated oven until it is browned and

together with the cranberries on top of the walnuts. Press

leaking cheese, about 20 minutes. (Only rarely does the

together and stuff back in any cranberries or walnuts

brie not leak through, but 20 to 25 minutes is about how

that fell out.

long it takes to melt the cheese and brown the pastry).

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.

Jenn’s Fiesta Dip Ingredients 1 can black beans 1 can white beans 1 can white corn 2 avocados 1 large red bell pepper ½ cup red onion 1 large jalapeno (seeds or no seeds

Jenn Rogers - DC Interior Designer III

depending on spice tolerance) 1 cup cilantro finely chopped 1 cup chopped baby tomatoes Juice of 2 limes 1 tbsp honey Salt and pepper to taste 1-2 tsp cumin 1-2 tsp paprika

Instructions 1.

Chop all ingredients in to bite size pieces and combine in a large bowl.

2. Serve with strong tortilla chips as an appetizer

Serve over fajitas the next day as leftovers!

Appetizers

Chris’ Charred Corn Salad w/ Basil & Tomatoes Ingredients 12 ears of corn, husked 6 tablespoons olive oil, divided 1 cup thinly sliced red onion 2 large tomatoes, chopped 1 cup (loosely packed) fresh basil leaves, large leaves torn 1/3 cup (or more) fresh lime juice 2 tablespoons chopped fresh thyme

Chris Morrison - DC Managing Director

Kosher salt, freshly ground pepper

Preparation 1.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.

2. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. 3. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature. 1.

Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well.

2. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. 3. 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.

Danny’s Crispy Lumpia Ingredients ½ cup Carrots, chopped finely 3 tablespoons cooking oil 2 pieces Egg Lumpia Wrapper ¼ cup finely chopped Onion 1 pound grounded Pork and/or Beef Pepper

Danny Maghuyop - NY Technical Director

Salt 3 tablespoons Soy Sauce ¼ cup Water

Instructions 1.

In a mixing bowl, place pork and/or beef.

2. Add in carrots and onions. 3. Season the mixture with salt and pepper. 4. Mix everything thoroughly. 5. Pour in raw eggs. 6. Mix everything thoroughly. 7. Get a lumpia wrapper and place a small amount of the meat mixture in the wrapper. 8. Wrap. 9. Secure the ends with a small dab of water. 10. When all of the mixture has been wrapped, start frying. 11. In a pan set over medium heat, pour in cooking oil. 12. Fry the lumpia, taking care not to burn it. 13. After frying, place fried lumpia on a paper towel. 14. When the oil has been drained, transfer lumpia onto a platter. 15. Serve with sweet chili sauce or banana ketchup.

Appetizers

Adija’s Simple Salad with Lemon Dressing Ingredients

Serves 4 people, 1 1/2 cups

1 1/2 tablespoons Fresh Lemon Juice 1 1/2 tablespoons Extra-Virgin Olive Oil 1/4 teaspoon Freshly Ground Black Pepper 1/8 teaspoon Kosher Salt 6 cups Mixed Greens 1 cup halved Cherry Tomatoes 1/2 cup thinly-sliced Radishes

Adija Manley - NY Associate, Nelson Nygaard

Instructions Combine lemon juice, olive oil, pepper, and salt in a large bowl, stirring with a whisk. Add mixed greens, cherry tomatoes, and radishes; toss to coat.

Ryan’s Raw Vegan Harvest Salad Ingredients Kale Spinach Arugula Fennel Corn Cucumber Green peas

Ryan Ahmadi - NY Project Architect

Bell pepper Carrot Broccoli Zucchini Mixed nuts Sesame seeds

Instructions Combine and toss ingredients! 29

Jeanette’s Delicata Squash Agrodolce Ingredients 2 Delicata Squash (about 2 pounds/910 g total) seeds removed and cut into Half-inch (12-mm) rounds 3 tablespoons Extra-Virgin Olive Oil 4 tablespoons (60 ml) Honey divided Salt and freshly cracked Pepper 1/2 teaspoon minced Red Habanero Chile, or 1 Red Fresno Chile, minced

Jeanette Kim - NY Project Designer

1/3 cup (75 ml) White Wine Vinegar 1 large Lime, grated and juiced 5 or 6 fresh Sage Leaves, very thinly sliced 2 tablespoons Pepitas, toasted

Instructions 1.

Preheat the oven to 375°F (190˚C).

2. Place the squash in a large bowl and drizzle it with the oil and 2 tablespoons of the honey. 3. Season with salt and pepper and toss until evenly coated. 4. Transfer the squash to two large rimmed baking sheets, spreading it in a single layer. 5. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking. 6. Meanwhile, in a small saucepan, bring the habanero, vinegar, lime juice, and remaining 2 tablespoons honey to a boil. Season with a pinch of salt.

Appetizers

Nicole’s Creamy Deviled Eggs Ingredients 8 large eggs 1/3 cup light mayonnaise 1 tablespoon Dijon mustard 1 teaspoon white-wine vinegar 1 tablespoon minced shallot 1/4 teaspoon hot sauce, such as Tabasco Coarse salt and ground pepper

Nicole Ducharme - BOS Administrative Assistant

Instructions 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.

Matt’s Homemade Bread Ingredients 3 cups all-purpose flour, plus more for shaping 2 teaspoons sea salt 1 teaspoon Red Star active dry yeast OR 3/4 teaspoon instant yeast 1 1/2 cups warm water (about 110 to 115 degrees F)

Instructions 1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in

Matt Bleidorn - BOS IT Services Manager Servings 12 Prep Time 1 hour and 10 minutes (plus 8 hour rise time)

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

Cook Time

into a ball. Place dough on parchment paper and sprinkle top lightly

1 hour

with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

Total Time 2 hours and 10 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.

Appetizers

Jordan’s Baguettes Ingredients 2 cup Sourdough Starter Yeast 5 cups Flour 2 tsp Salt 2 tsp Sugar 1 1/4 cups Water Rosemary to taste

Jordan Hanson - NY Architect

Instructions 1.

Prep Time 30 minutes Wait Time 18 hours Bake Time 45 minutes

In a large bowl Add 3 cups of flour, salt, sugar and rosemary. Evenly mix dry ingredients, add starter yeast and half of the water. Mix the dough.

2. Add remaining water. And mix some more. Incrementally add the remaining flour until you have a shaggy dough. Any extra can be used to dust a table surface for kneading. 3. Knead dough for 10 mins. 4. Place in a slightly oiled bowl. Plastic wrap the top or place a wet dishcloth on top. 5. Leave dough for 8 hours, or overnight. 6. Knead dough again. Wait another 8hrs. 7. Shape dough into long logs about 1 1/2” diameter. Make as long as your oven can fit and as many that the dough allows for. Let dough rest 10 to 30 mins. 8. Pre heat oven to 400 degrees (your oven may be different). 9. Diagonally cut the bread 4 times about ¼” deep. 10. Place bread in oven. Add ice at the bottom of oven to create extra steam. 11. Bake for 45mins to an hour. When bread has a golden brown color remove. 12. Let cool and serve.

Theodora’s Scalloped Osyters Ingredients 4 tbsp (1/2 stick) unsalted butter 2 leeks, trimmed, halved lengthwise, and thinly sliced 1 tbsp. all-purpose flour 1/2 cup dry vermouth 1/2 cup heavy cream 2 (16-ounce) containers fresh oysters, drained, reserving 2 tablespoons brine

Theodora Dimov - BOS Sr. Int. Project Designer

20 premium Saltines, crushed (about 1 cup)

Instructions 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.

Appetizers

Chris’ Black Bean Soup Ingredients 1 lb. dried black beans (NOT soaked overnight) 5 cups water 1/8 tsp. baking soda (keeps beans black) 1 ham slice, cut into pieces 1 bay leaf 1 cup onions, chopped ½ cup carrots, diced

Chris Morrison - DC Managing Director

½ cup celery, diced 6 cloves of garlic, crushed Red pepper flakes Cumin 1 lime or lime juice 6 cups of chicken broth Shredded Monterey Jack Cilantro

Instructions 1.

Simmer 1 hour

2. In a skillet, heat 2 tbl. olive oil and sauté: •

1 cup onions, chopped

•

½ cup carrots, diced

•

½ cup celery, diced

•

6 cloves of garlic, crushed

3. Sauté until soft; then add a pinch of red pepper flakes and 1 ½ tbsp of cumin. 4. 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. At the end, add 2 tbl. fresh lime juice. 5. Top with chopped onions, shredded Monterey Jack, and chopped cilantro.

Don’s Baked Pineapple Casserole Ingredients 2 - 20 oz. cans of unsweetened pineapple chunks (drained) 2/3 cup sugar 5 Tbls. Flour 1 ½ cups shredded sharp cheddar cheese 1 tube Ritz crackers (crushed) 1 stick melted butter

Don Hoerauf - DC Senior Associate

Instructions 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!

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….

Appetizers

Don’s (Real) French Onion Soup Ingredients 2 1/2 pounds yellow onions

3 tablespoons flour

3 tablespoons unsalted butter

1/2 cup white wine

2 tablespoons olive oil

1/4 cup brandy, optional

1 teaspoon salt, plus more to taste

6 to 8 baguette slices, toasted

Freshly ground black pepper

1 1/2 to 3 cups shredded Gruyere or Parmesan cheese (1/4 to 1/2 cup per serving)

1/2 teaspoon sugar

Garnish (optional) minced raw shallot or onion

8 cups beef (preferred), or chicken, or vegetable broth

Instructions 1. Cut each onion top to bo_om: Peel away the skin.

10. Add the flour: Add 3 tablespoons flour to the caramelized onions and cook and stir for about 1 minute.

2. Slice into half moons: Slice each half of the onion into

11. Add broth and simmer for at least 1 hour: Add the hot

thin, evenly-sized half moons.

broth to the caramelized onions and bring to a boil. Add

3. Cut the half moon slices in half: You will have at least 6

the wine now too. Lower the heat and partially cover the

cups of chopped onions. But don’t worry too much about

pan. Cook gently over low heat for at least 1 hour or until

quantities with this recipe; if you have an extra onion to

the broth is slightly reduced.

use up, throw it in!

12. Taste and season: Taste and season with additional salt

4. Melt the butter with the oil: Melt the butter in the pan set

and pepper if needed. Add a finishing splash of brandy,

over medium-low heat.

if desired!

5. Add the onions: After the butter foams up and then

13. Top with toast and cheese: Heat the oven to 350°F. Divide

settles down, add the onions and stir to coat with the

the soup between small but deep oven-safe bowls.

butter.

Top each with a slice (or two) of toasted baguette and

6. Cover and cook for 15 minutes: Cover the pan and cook

sprinkle grated cheese in a thick layer over the bread and

for 15 minutes on low heat.

up to the edge of the bowl.

7. Season the onions: Remove the lid. The onions should

14. Bake for 20 to 30 minutes: Place the bowls on a baking

have wilted down somewhat. Stir in 1 teaspoon salt, a

sheet or in a casserole dish. Bake until the cheese is

generous quantity of black pepper, and 1/2 teaspoon

thoroughly melted.

sugar (this helps the onions caramelize).

15. Broil until the cheese is browned: Turn the oven from bake

8. Cook the onions for 40 minutes to 1 hour: Turn the heat

to broil and broil the soup for 1 to 3 minutes or until the

up to medium and cook, uncovered and stirring every

cheese is browned and bubbling. Remove carefully from

few minutes, until the onions are deeply browned. Turn

the oven and let cool for a few minutes before serving

down the heat if the onions scorch or stick to the pan; the

on heatproof dishes or trivets. Serve with freshly ground

browning doesn’t come through burning, but through

pepper and minced fresh onion or shallot, which provides

slow, even caramelization.

a welcome bite in contrast to the very sweet and mellow soup.

9. Heat the broth: As the onions approach a deep walnut color, heat the broth in a separate pot.

Chris’ 1789 Pear Salad Ingredients

Instructions

For the Vinaigrette

1 cup port

Combine the port, cloves, cinnamon stick, peppercorns, star

3 whole cloves

anise, thyme and bay leaf in a

1 cinnamon stick

small saucepan over medium to

1 whole star anise

medium-high heat.

5 whole black peppercorns

mixture is fragrant and has

1 sprig thyme

Chris Morrison - DC Managing Director

Cook for 10-15 minutes, until reduced by two-thirds.

1 bay leaf

2. Strain into a large liquid

1 teaspoon Dijon-style mustard

measuring cup, discarding the solids, and cool to room

1 cup of olive oil

temperature.

Salt Freshly ground black pepper

Ingredients

Instructions

For the Salad

2 small heads frisee lettuce, washed, dried and torn

into pieces.

Combine the endive and frisee in mixing bowl.

2. Add half of the vinaigrette and coss to coat evenly.

Leaves from 2 small heads endive, washed and dried (use

3. Season lightly with salt and pepper (add

red endive as well, if available)

vinaigrette as needed)

1 ripe Bartlett pear, cored and cut lengthwise into quarters

4. Lay one long slice of prosciutto on each salad plate.

and then into ¼-inch slices

5. Arrange the pear slices on top of the prosciutto in an

1 Asian pear, cored, cut into quarters and then into

alternating, overlapping pattern.

¼-inch slices

6. Distribute equal portions of the dressed greens

4 thin slices of prosciutto

over the pears.

4 oz Smokey Blue cheese preferably Smokey Blue from

7. Crumble blue cheese over the greens.

Rogue Creamery

8. Drizzle with more vinaigrette, if desired. 9. Serve immediately.

Appetizers

Jenn’s Deviled Eggs Ingredients 6 large eggs 3 Tbsp Greek yogurt 1 Tbsp fine chopped celery 2 Tbsp sweet pickle relish 1 Tbsp finely chopped chives 1 tsp yellow mustard ½ tsp Dijon mustard

Jenn Rogers - DC Interior Designer III

Pinch of salt Pinch of freshly ground pepper Hot sauce and paprika for serving

Instructions 1.

Place eggs in a single layer and cover with water – bring to a simmer over medium-high heat. Maintain a bare simmer and cook for 10 minutes.

2. Transfer to ice cold water and peel when cool enough to handle. 3. Halve eggs lengthwise. 4. Remove yolks and place in a bowl. 5. Add all ingredients (except for hot sauce and paprika) and mash until chunky. 6. Spoon filling into each egg white half. Top with hot sauce and paprika

Side Dishes

Alei’s Hummus Msabaha Ingredients 1/2 lb dried chickpeas 1 tbsp baking soda 7 large garlic cloves, unpeeled 1/2 cup extra virgin olive oil 1/4 tsp ground cumin, plus more for garnish 1/2 cup tahini at room temperature 1/4 cup + 1 tbsp fresh lemon juice

Alei Zanoni - NY Talent Manager

salt paprika 1/4 cup chopped parsley for garnish Pita bread for serving

Instructions 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.

Side Dishes

Robin’s Zucchini Bread Ingredients

Servings

3 cups shredded zucchini (about 3 medium)

1 + 2/3 cups sugar

Prep Time

2/3 cup vegetable oil 2 teaspoons vanilla

Cook Time 1 hour

4 eggs 3 cups all-purpose or whole wheat flour 2 teaspoons baking soda

Robin Trowbridge - BOS Office Manager

15 minutes

Total Time 1 hour and 15 minutes

1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ cup coarsely chopped nuts (I like walnuts)

Instructions 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!

Chef’s Note: ǌ 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.

Grace’s Bacon Wrapped Asparagus Ingredients 24 stalks of asparagus (trimmed) 12 slices bacon (center cut preferred) 1 tsp Olive Oil Garlic Salt (to taste) Black Pepper (to taste)

Grace Nugroho - BOS Sr. Project Architect

Instructions 1. Preheat the oven to 400 degrees F (204 degrees C). Place an oven-safe wire rack (either greased or non-stick) onto a cookie sheet. 2. Trim the woody ends of the asparagus. Drizzle with olive oil. Sprinkle

Servings

6 Prep Time 10 minutes Cook Time 20 minutes Total Time

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.

30 minutes

Side Dishes

John’s Stuffed Baby Potatoes Ingredients 2 pounds (about 20) Baby Red Potatoes 4 slices center-cut Bacon 12 ounces Ground Turkey (93% lean) 1/2 cup Salsa 1 teaspoon Chili Powder 1/2 teaspoon Oregano

John Sadlon - NY Principal

1/4 teaspoon Ground Cumin 1/4 teaspoon Salt 1/8 teaspoon freshly ground Black Pepper 1/4 cup Whole Milk 2/3 cup shredded reduced-fat Cheddar, divided Vegetable Oil Cooking Spray

Instructions Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are forktender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch. from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon evenly into potato skins. Top with remaining 1/3 cup cheddar. Heat oven to 400°F. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes

Mandy’s Butternut Pecan Sweet Potato Mash Ingredients Squash and Sweet Potatoes: 3 large (~1/3 lb each) sweet potatoes (or sub 6 small per 3 large halved // skin on // organic when possible) 6 cups butternut squash (1 small butternut squash yields ~6 cups) 2 Tbsp avocado or melted coconut oil (divided) 1 pinch each sea salt + black pepper 1 pinch ground cinnamon

Mandy Miller - BOS Resources Librarian

1 Tbsp maple syrup 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)

Side Dishes

Instructions 1. Preheat oven to 400 degrees F (204 C) and lightly grease

7. Heat a large skillet over medium heat. Add chopped

(or line with parchment paper) 2 large, rimmed baking

pecans and toast for 5 minutes, stirring frequently. If

sheets (use fewer or more baking sheets, as needed, if

smoking or browning too quickly, turn heat to medium-

altering batch size). Also lightly grease a small baking

low or low.

dish (8x8 inch is ideal // size as original recipe is written //

8. At the 5-minute mark, add coconut oil, coconut sugar,

adjust if altering batch size)).

maple syrup, cinnamon, and salt. Stir to coat and cook

2. Add halved sweet potatoes to one baking sheet, and the

for another 1-2 minutes. Remove from heat and set aside.

cubed butternut squash to another. Drizzle each with half

9. Peel sweet potatoes and add to a large mixing bowl with

of the avocado or melted coconut oil (1 Tbsp as original

butternut squash. Use a fork, potato masher, or whisk to

recipe is written // adjust if altering batch size).

thoroughly mash.

3. Sprinkle with a pinch of salt and pepper. Rub sweet

10. Add another pinch salt + pepper, ground cinnamon,

potatoes

maple syrup, and vegan butter. Mash once more to

4. together to distribute the oil and toss the butternut

combine, then taste and adjust seasonings as needed.

squash as well.

11. Transfer mashed squash and potatoes to prepared

5. Roast butternut squash for 15 minutes, then remove from

baking dish and top with toasted pecans. Add vegan

oven and test doneness. It should be very fork tender and

butter, cubed, to add additional moisture and flavor

easily mashed. Once it is done, remove from oven and set

(optional).

aside.

12. Bake for 10-15 minutes or until completely warmed

6. Depending on the size of your sweet potatoes, they

through and fragrant. Let cool briefly and then serve.

should take anywhere from 20-35 minutes total. Remove

13. Leftovers store well in the refrigerator for 2-3 days,

from oven when very soft to the touch. Then reduce oven

though best when fresh. Reheat in a 350-degree F (176 C).

heat to 350 degrees F (176 C).

Jessica’s (Mama’s) Hashbrown Casserole Ingredients 32 oz bag of frozen hashbrowns ¼ cup butter 8 oz sour cream 1 can of cream of mushroom soup ¼ cup diced onion 1 (heaping) cup sharp cheddar cheese grated Cornflakes for the topping

Jessica Hensley - DC Associate

Instructions 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 chese at the end and bake until melted

Side Dishes

Kari’s Butternut Squash and Apple Bake Ingredients 2 lbs butternut squash 2 apples, cored, peeled, and grated (your choice on variety) 1/2 cup brown sugar 1/4 cup butter 1 tbsp cinnamon

Instructions Kari Scullin - BOS Marketing Manager

1. Cook squash and mash (there are several methods). 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.

Estefania’s Truffle Mac & Cheese Ingredients 1 (16 ounce) package Corkscrew Macaroni 6 tablespoons Butter ½ cup Flour 5 ½ cups Milk, divided 2 ½ cups Shredded Smoked Gouda Cheese 2 cups Shredded Sharp Cheddar Cheese

Estefania Maldonado - NY Architect

1 ½ cups Shredded Swiss Cheese 1 ½ cups grated Parmesan Cheese ½ cup dry Bread Crumbs

Instructions 1.

Preheat oven to 350 degrees.

2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. 3. Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes. 4. Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold pasta into cheese sauce; pour mixture into prepared baking dish. 5. Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over pasta mixture and drizzle truffle oil over the top. 6. Bake in the preheated oven until golden and bubbling, about 30 minutes.

Side Dishes

Judi’s (ripped off ) Scalloped Potatoes Ingredients 1/2 stick of salted butter 3 leeks, sliced & rinsed well 1 1/2 cup whipping cream 3 cloves minced garlic 2 lbs sliced small Yukon gold potatoes 2 cups shredded gruyere cheese

Judi LaValle - DC Senior Associate

⅓ cup parmesan cheese

Instructions 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.

Judi “unapologetically stole” this from her sister. That’s how she rolls. Now you can apologetically steal it from Judi... that’s the point.

Chad’s (Mom’s) Sweet Potato Muffins Ingredients ⅔ cup of mashed sweet potatoes (canned ok) 4 Tbsp butter, softened ½ cup sugar 1 egg ¾ cup flour 2 tsp baking powder

Chad Hampton - DC Senior Associate

½ tsp cinnamon ¼ cup milk ¼ cup chopped walnuts (if desired) ¼ cup chopped raisins

Instructions 1.

Preheat oven to 400°.

2. Grease 1½” muffin tins. 3. Puree sweet potatoes, or mash well. 4. Cream the butter and sugar. 5. 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

Recipe can easily be doubled or tripled. These muffins also freeze well!

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!

Side Dishes

Andrew’s Butternut Squash Mac & Cheese

Andrew Grote - BOS Director of Operations

Ingredients

Servings

8 oz medium pasta shells

6 slices bacon, diced

Prep Time

2 tbsp unsalted butter

15 minutes

3 cloves garlic, minced

Cook Time

1 shallot, minced

20 minutes

2 tbsp all-purpose flour

Total Time

1 1/2 tbsp finely chopped sage

35 minutes

1 1/4 cups half and half 1 cup whole milk 1 (15 oz) can butternut squash puree* 1 tsp Dijon mustard 10 oz shredded extra-sharp cheddar cheese, about 2 1/2 cups Kosher salt and freshly ground black pepper, to taste 2 tbsp chopped fresh chives

Instructions 1. In a large pot of boiling salted water, cook pasta

5. Gradually whisk in half and half, milk, butternut squash

according to package instructions; drain well.

and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened,

2. Heat a large skillet over medium high heat. Add bacon

about 3-4 minutes.

and cook until brown and crispy, about 6-8 minutes.

6. Stir in pasta and cheese until melted, about 2 minutes;

Drain excess fat; transfer bacon to a paper towel-lined plate.

season with salt and pepper, to taste.

3. Melt butter in the skillet. Add garlic and shallot, and

7. Serve immediately, garnished with bacon and chives, if

cook, stirring frequently, until fragrant, about 2-3

desired.

minutes.

Note: Sweet potato or pumpkin puree can be substituted.

4. Whisk in flour and sage until lightly browned, about 1 minute.

Kimi’s Carrot Souffle Ingredients

Cook Time

Carrot Souffle:

50 minutes

2 lb fresh carrots, boiled until soft

Chef’s Note:

6 eggs

Can be made a day in advance

2/3 cups sugar 6 Tablespoons matzoh meal 2 teaspoons vanilla 2 sticks butter, melted, dash of

Kari Scullin - BOS Marketing Manager

nutmeg Topping: 6 tablespoons brown sugar 4 tablespoons of butter, melted 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.

Recipe can easily be doubled or tripled. These muffins also freeze well!

Side Dishes

Don’s Roasted Brussels Sprouts Ingredients 1 ½ lbs. brussels sprouts 2 Tbls. olive oil 1/3 cup freshly grated parmesan cheese 1 tsp. salt ¼ tsp. freshly ground pepper

Instructions Don Hoerauf - DC Senior Associate

1. Clean the brussel 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 brussel sprouts – coat as evenly as possible. 3. Spray a baking sheet with non-stick spray (hint – DO NOT USE FOIL – they will stick). Spread brussel 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.

I have made this one a number of times, and it is truly easy. I never regret the simplicity because the results are outstanding!

Sam’s (Mom’s) Famous Ginger Cranberry Sauce Ingredients 2 bags fresh cranberries 2 cups sugar Juice of 1 orange Zest of 1 orange 2 Tbsp chopped fresh ginger 2 Tbsp chopped crystalized ginger 1 cup water

Sam Mason - DC Interior Designer II

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.

Notes: 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!

Side Dishes

Andy’s Corn Bread with New Mexican Twist Ingredients

Prep Time

1 well seasoned 9” iron skillet

15 minutes

4 tablespoons of unsalted butter *

Total Time:

1 can of organic coconut milk

40 minutes

2 cups of organic ground corn meal

Chef’s Note:

1 teaspoon baking soda

*Gluten-free with vegan

1teaspoon baking powder 1 teaspoon salt

Andy Bennett - BOS Senior Project Architect

2 large organic eggs ** 1/4 cup of your favorite honey or ¼ cup of raw sugar

option use 2 tablespoons coconut oil for VEGAN ** Use flax seed flour, or tapioca starch, or chickpea flour & water equivalents for VEGAN

1small can of Hatch green chile - mild, medium, or hot (c’mon you can do it!) 2 tablespoons lime juice

Instructions 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.

Li-Chu’s Cranberry-Walnut Rolls Ingredients

Servings

1 cup coarsely chopped walnuts

12 rolls

3½ cups or more bread flour

Prep Time:

1 tablespoon light brown sugar

20 minutes

1½ teaspoons quick-rising dry yeast

Cook Time:

1½ teaspoons salt

15 minutes

1½ cups whole milk

Total Time:

2 tablespoons vegetable oil

Li-Chu Lo - BOS Interior Project Designer

(plus additional for coating bowl) 1 large egg 1 cup dried cranberries Nonstick cooking spray 1 large egg (beaten to blend for glaze) Raw turbinado or demerara sugar

35 minutes (plus 2 hours rising time)

Side Dishes

Instructions 1. Stir the walnuts in a dry skillet over medium heat until

4. Line a large baking sheet with parchment paper. Transfer

toasted, about 5 minutes. Set aside to cool.

the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth

2. Mix 3½ cups bread flour with the brown sugar, yeast and

round ball. Transfer the rolls to the prepared baking

salt in the bowl of a stand mixer fitted with a paddle

sheet, spacing them apart. Spray the rolls with nonstick

attachment. Warm the milk in a small saucepan over low

spray. Cover loosely with plastic wrap; let rise at room

heat until an instant-read thermometer inserted into the

temperature until 1½ times original size, about 1½ hours.

milk registers 95 degrees F. Add the oil; remove from the

Brush rolls with egg glaze; sprinkle with raw sugar. Let rise

heat. Add the milk mixture and 1 egg to the flour mixture.

15 minutes longer.

Mix on low speed until a wet coarse ball forms, about 1

5. Meanwhile, position a rack in the center of the oven and

minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix

preheat to 425 degrees F.

dough on low speed until smooth, elastic, and slightly

6. Place rolls in oven; reduce oven temperature to 400

tacky, adding more flour by the tablespoonfuls as

degrees F and bake 7 minutes. Rotate baking sheet;

needed, about 4 minutes. Transfer the dough to a floured

continue to bake rolls until golden and slightly firm to

surface and knead for about 2 minutes.

the touch, about 8 minutes longer. Cool completely on a

3. Lightly oil a large bowl. Shape the dough into a ball;

cooling rack.

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, 1¾ to 2 hours.

Elaine’s Garlic Roasted Mashed Potatoes Ingredients 6-8 medium Yukon gold potatoes ½ tsp sea salt, to taste ½ tsp black pepper, to taste 5-6 cloves roasted garlic (or a whole bulb if you love garlic) 4 Tbsp butter Milk, to bind

Elaine Zhang - DC Designer I

Instructions 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.

The garlic really takes these taters to the next level – and I will always associate them with fond memories of Friendsgivings from college!

Side Dishes

Meredith’s Green Bean Casserole Ingredients 1 can (10 1/2 ounces) Cream of Mushroom Soup 3/4 cup milk 1/8 teaspoon Ground Pepper Black 2 cans (14 1/2 ounces each) any style Green Beans, drained 1 1/3 cups French’s Original Crispy Fried Onions, divided

Instructions Meredith Tobias - BOS Interior Designer

1. Preheat oven to 350°F. 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.

Servings 6 Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes

David’s Harvest Stuffing Ingredients 1 cup shredded carrot 1 cup chopped celery ½ cup chopped onion ½ cup butter 1 tsp ground sage ½ tsp salt ¼ tsp pepper

David Damon - BOS Prinicipal

¼ tsp ground cinnamon 8 cups dry bread crumbs 2 cups finely chopped, peeled apple ½ cup chopped walnuts or pecans ¼ cup wheat germ ½ to ¾ cup chicken broth

Instructions 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.

Side Dishes

Michelle’s (Dad’s) Baked Macaroni & Cheese Ingredients 1 pound small shells 5 tablespoons unsalted butter 2 cup heavy cream 8 ounces (2 cups) Italian fontina cheese 2 egg yolks Salt Pinch of freshly grated Parmigiano-Reggiano

Michelle Sanders - DC Project Architect

Instructions 1.

Prepare shells to package but cook only until they are 1 to 2 mins shy of al dente, drain.

2. Meanwhile, dice 4 tablespoons of the butter and place in a large bowl. Stir in egg yolks. Warm the cream in the microwave about 1 minute. Cover to keep the cream warm, shred the fontina. 3. Stir the shells into the bowl with butter, toss to coat well. Stir in the warm cream and fontina until cheese starts to melt. Season with salt to taste and the nutmeg. 4. Pour the mixture into greased 13x9 ceramic or glass baking dish. Combine the bread crumbs and Parmigiano-Reggiano and sprinkle over the pasta. Dice the remaining tablespoon butter and dot the crumb topping with small pieces of butter. 5. Bake until the sauce is bubbling and the topping turns goldbrown about 20 mins.

Jessica’s Squash Casserole Ingredients 1 cup milk, heated 3 eggs beaten 5-6 (combination of) yellow squash and zucchini ¼ cup onion diced 1+ cup crushed Ritz crackers 3 Tbsp melted butter

Jessica Hensley - DC Associate

1 cup sharp cheddar cheese grated

Instructions 1.

Mix into casserole dish with heated milk, crackers, cheese butter and eggs.

2. Bake at 350° (no lid) for 45 minutes.

Side Dishes

Renee’s (Nana’s) Sausage Stuffing Ingredients 1 ½ lb of Italian Sausage 3 to 4 table spoons of celery leaves chopped 1 small onion 1 to 2 small boxes of raisons 1 cup of rice ¼ cup of grated Romano cheese

Renee Rodriguez - DC Senior Associate

2 eggs 1 bottle of white wine

Instructions 1. Preheat oven to 350° 2. Grease a 9” x 13” casserole dish 3. Soak raisins in cold water for 30 minutes 4. Pour yourself of white wine to enjoy while cooking (Uncle Ron’s suggestion) 5. Brown the Italian sausage 6. Brown celery leaves + onions (separate from the Italian sausage) 7. Cook rice (1 cup of rice in 2 cups of water) 8. Mix rice, sausage, celery leaves + onions, and raisins 9. Beat eggs and add to other ingredients 10. Pour into mix into greased/buttered casserole dish 11. Bake, stirring occasionally, for 30 to 40 minutes until a little crunchy on top 12. Pour yourself another glass of wine

David’s Smoked Gouda Cauliflower Ingredients 1 medium large head cauliflower 6 oz. cream cheese, softened 4-6 oz. smoked Gouda cheese, grated ¼ tsp. coarse black pepper Dash salt Optional: bacon, chopped chives or green onion to top

David Jelinek - DC Project Manager

Instructions 1.

Preheat oven to 350°

2. Cut up cauliflower into manageable pieces and boil or steam until tender. Drain off any water and mash the chunks up slightly with a fork (do not puree, however). 3. Stir in softened cream cheese until it is melted and blended well. 4. Grease glass casserole dish and spoon half the cauliflower mixture in. 5. Sprinkle with half the grated smoked Gouda. 6. Spoon remaining cauliflower into dish and top with rest of Gouda cheese. 7. Sprinkle with just a dash of salt, as the cheese has a lot of sodium. 8. Top with optional ingredients if desired 9. Bake for 20-30 minutes or until bubbly.

Side Dishes

Elaine’s Mashed Sweet Potatoes Ingredients 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

Elaine Zhang - DC Designer I

Instructions 1.

Preheat the oven to 400° F.

2. Pierce the sweet potatoes 2 or 3 times with a fork. 3. 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. 7. Remove from heat and mash the sweet potatoes in the pan. 8. Stir to combine evenly. 9. Season to taste with salt and pepper. 10. Serve immediately.

Athena’s Herb-Roasted Parmesan Acorn Squash Ingredients 1 large acorn squash (or 2 small) ⅓ cup shredded parmesan cheese + more for garnishing 2–3 Tbsp. fresh herbs or 1 tsp. dried (we suggest: thyme, sage, rosemary, or oregano) 1 Tbsp. ghee or butter, melted ½ tsp. garlic powder ¼ tsp. salt + more to taste

Athena Patira - BOS Project Architect Servings 4 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

⅛ tsp. black pepper

Instructions 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.

Side Dishes

Kim’s Kale and Persimmon Salad Ingredients

Servings

1/2 cup chopped pecans

8-10

2/3 cup apple cider vinegar

Total Time:

1 1/2 teaspoon honey

30 minutes

1 medium shallot, thinly sliced 1 1/2 teaspoons Dijon mustard Ground black pepper 1/3 cup olive oil

Kim Wong - BOS HR Manager

10 ounces baby kale 3 ripe persimmons, peeled and cut into thin wedges 1/2 cup crumbled Gorgonzola

Instructions 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!

Julia’s Meat Stuffing Ingredients

Servings

2 lbs of ground beef

6-10

1 lbs of ground pork

Prep Time:

½ onion

10 minutes Cook Time:

Salt

30 minutes

Pepper 2 tsp Bell seasoning Small potatoes

Julia LeBlanc - BOS Marketing Coordinator

Total Time: 40 minutes

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!

Side Dishes

Mirelle’s Mushroom Bacon Brussel Sprouts Ingredients

Servings

8 oz bacon, chopped

12 oz white mushrooms, halved

Prep Time:

1 small onion, finely chopped

5 minutes

1 lb fresh brussel sprouts, halved

Cook Time:

2 Tbsp olive oil

20 minutes

3 Tbsp unsalted butter 2 Tbsp water

Mirelle Botros - BOS Designer I

Total Time: 25 minutes

½ tsp salt, or to taste ¼ tsp ground pepper, or to taste 2 garlic cloves, minced Feta cheese, for topping

Instructions 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 brussel 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.

Danielle’s Roasted Butternut Squash Risotto Ingredients 3 tablespoons olive oil, divided 1 small yellow onion, chopped 2 cloves garlic, pressed or minced 4 cups (32 ounces) vegetable broth, divided 1 cup water 1 ½ cups brown arborio/short-grain brown rice 1 small butternut squash (about 2 pounds), peeled and sliced into ½”

Danielle Fontaine - BOS Project Architect

cubes

Servings

½ cup dry white wine, optional

3 tablespoons unsalted butter, diced

Prep Time:

1 teaspoon salt, more to taste

15 minutes

Freshly ground black pepper, to taste

1 cup freshly grated Parmesan cheese (about 2 ½ ounces)

Cook Time: 65 minutes

Fried Sage

Total Time:

1 tablespoon extra-virgin olive oil

1 hour and 20 minutes

16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)

Side Dishes

Instructions 5. While the risotto and butternut are in the oven, fry the

1. To prepare: Place your oven racks in the lower third and upper third positions (we’re

sage: Heat 1 tablespoon olive oil in a medium skillet over

going to bake the risotto on the middle rack and roast the

medium heat. Once the oil is shimmering, add the sage

squash on the upper rack at

and toss to coat. Let the sage get darker green and crispy

the same time), then preheat oven to 375 degrees

(but not brown) before transferring it to a plate covered

Fahrenheit. Line a large, rimmed|baking sheet with

with a paper towel. Sprinkle the fried sage lightly with

parchment paper for the butternut squash. Reserve 1 cup

salt and set it aside.

broth from your container and set it aside for when the

6. Carefully remove the Dutch oven from the oven. Remove

risotto is out of the oven.

the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3

2. Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until

minutes, until the rice is thick and creamy. Stir in the salt,

shimmering. Add onion and a pinch of salt. Cook, stirring

a generous amount of pepper and a pinch of red pepper

occasionally, until softened

flakes.

and turning translucent, about 5 minutes. Add the

7. Stir in the roasted butternut. Taste and add more salt

minced garlic and cook until the

and/or pepper, as needed. Divide the risotto into bowls

garlic is fragrant, 1 to 2 minutes.

and top each with a sprinkle of fried sage

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.

Anne’s Roasted Squash with Pancetta and Sage Ingredients 3 pounds peeled butternut squash Salt and pepper Olive oil 4 ounces pancetta cubed 4 garlic cloves chopped 12 sage leaves chopped

Anne Johnson - BOS Knowledge Manager

Instructions 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!

Side Dishes

Jeff’s Rockin’ Moroccan Parsnips Ingredients ¾ cup plus 2 tablespoons extra-virgin olive oil 6 garlic cloves (smashed) 3 pounds parsnips (peeled and sliced on the diagonal 1/2 inch thick) 1 ½ cups sliced pitted Medjool dates (about 12) 5 marjoram sprigs Salt and freshly ground pepper 1 cup plain Greek yogurt

Jeffrey R. Zynda - BOS Principal

Servings 6 Prep Time: 15 minutes Cook Time:

3 tablespoons fresh lemon juice 2 teaspoons ground sumac

Instructions 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.

65 minutes

3. Add half of the parsnips to the skillet and cook over moderate

Total Time:

heat, stirring occasionally, until golden and barely tender,

1 hour and 20 minutes

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.

Nicole’s Sausage Stuffing Ingredients 1 stick unsalted butter (plus more for the baking dish) 2pounds good-quality white sandwich bread cut or ripped into 1-inch cubes 4 inner celery ribs (1 1/2 cups finely diced) 2 large carrots (1 cup finely diced) 1 sweet onion (2 /2 cups finely diced) 1 pound loose pork or turkey breakfast sausage

Nicole Ducharme - BOS Administrative Assistant

2 tablespoons chopped sage 2 tablespoons chopped thyme 3 cups turkey or chicken stock Salt and freshly ground pepper

Instructions 1. Preheat the oven to 350°F and butter a large baking dish.

5. Return the vegetables to the skillet, add the sage and

Spread the bread cubes on a baking sheet and toast for

thyme and cook for 1 minute. Add 1 cup of the stock and

25 minutes, stirring, until lightly browned and crisp.

cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.

2. Meanwhile, in a large, deep skillet, melt the 1 stick of

6. Scrape the sausage mixture into the large bowl and add

butter. Pour half of the butter into a small bowl and reserve.

the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season

3. Add the celery, carrots and onion to the skillet and cook

with salt and freshly ground pepper. Spread the stuffing

over moderately high heat, stirring occasionally, until

in the baking dish and brush with the reserved melted

softened and just beginning to brown, about 8 minutes.

butter.

Scrape the vegetables into a large bowl.

7. Bake the stuffing in the center of the oven for about 1

4. Add the sausage to the skillet in lumps and cook over

hour, until it is heated through and the top is browned

moderately high heat, breaking it up with a spoon, until

and crisp. Let the stuffing stand for 10 minutes before

lightly browned andcooked through, about 6 minutes.

serving.

Side Dishes

Grace’s Stuffed Roasted Squash Ingredients 1medium winter squash (slightly larger than a grapefruit), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti 2to 3 cups filling (see below) Olive oil Salt (to taste) Freshly ground black pepper (to taste) Filling (equal to 2 to 3 cups total):

Grace Nugroho - BOS Senior Project Architect

1/2 to 1 cup protein - chicken, sausage, pork, tempeh, or baked tofu 1 1 to 2 cups vegetables - onions, mushrooms, zucchini, peppers, greens 1/2 cup cooked grains and/or buts - barley, quinoa, millet, farro, rice, walnuts, almonds, pecans

Instructions 1. Prepare the squash for roasting. Arrange a rack in the

5. Stuff the squash halves. Flip the cooked squash halves so

lowermiddle position of the oven and heat to 375°F. Cut

they form bowls. Rub the inside with a little olive oil and

the squash in half from stem to root. Scoop out the seeds.

sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to

2. Transfer the squash to a baking dish. Place the squash

mound the filling on top.

halves cut- side-down in a baking dish and pour in

6. Bake the stuffed squash halves until bubbly. Cover again

enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.

with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve

3. Roast the squash. Roast the squash until very soft and

immediately.

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.

Jenny’s Yorkshire Pudding Ingredients

Servings

4 large eggs

6 (12 puddings)

1.5 cups whole milk

Total Time:

½ teaspoon salt

55 minutes

1.25 cups all purpose flour Vegetable oil

Instructions Jenny Davis - BOS Interior Project Designer

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.

Side Dishes

Entrées

Brian’s Smoked Bluefish & Bluefish Dip Instructions Step 1: Get up early, get out, and catch a Bluefish! Preferably Several! If you have any fishing friends ask them to save you any bluefish they catch – most of the time these fish are tossed back when they are trying to catch Stripped Bass. Fish Cleaning Note: In general, is best to “bleed” the fish out by cutting the artery just below the gills and letting the fish pump the blood from their bodies while keeping their heads underwater. (it’s actually more humane than letting them suffocate and gives you cleaner fillets) You can stun them with a wack on the head so they won’t wiggle too much).

Brian Harris - NY Architect

Step 2: Brine Your Filets Make your brine. You can make as much as you’ll need to completely cover the fish - I usually make it by the quart: 1 quart water 1/4 cup soy sauce 1/4 cup kosher or pickling salt 1/4 cup sugar 3 or 4 bay leaves, crushed 2 tablespoons mustard seed 1 tablespoon whole peppercorns Combine the water and soy sauce. Add the salt and sugar and stir or shake to dissolve completely. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. Cover and refrigerate while brining - a minimum of four hours but preferably overnight. Brining the bluefish is important. It adds to and enhances the flavor, of course, but it also helps the fish to retain moisture during the smoking process. You should leave the fish in the brine for at least four hours, but it’s okay to let it go longer (even a couple of days if you’re not going to get to it right away - the brine is a great preservative also.) Just remember that the longer you leave it in the brine, the saltier it may be. Step 3: Getting Ready for the Smoker Smoke doesn’t like to stick to wet surfaces, and the heat of the smoker can drive moisture out of the fish. And so, the next step is as important as the brine. When you take the fish out of the brine, place the fillets on a metal rack set above a few layers of newspapers. Allow the fish to dry for several hours, until the surface of the fish is dry and feels a bit tacky to the touch. It will take at least three hours, but if it’s a damp day it can take five hours or more. If you’re squeamish about

Entrées

Instructions, continued Brian’s Smoked Bluefish Dip

leaving the fish out that long, make room in the refrigerator for the racks and dry them in there. You can also speed things

Quantities are approximate depending on how dense you

up by placing a fan to blow on the filets.

want the fish content to be – you can’t really screw this up…

That dry, sticky surface is called a “pellicle,” and it is formed

It’s all good.

by proteins on the surface of the fish as they are exposed to

1-2 cup Sour Cream (or a blend of cream cheese and sour

air. The pellicle will give the smoke a good surface to adhere

cream if you prefer)

to and protect the fish from giving up too much moisture

2 TBS Horseradish

while it’s in your smoker.

2 minced Clove of Garlic

Smoking the Fish

2 TBS Chili Sauce 2 TBS minced Parsley

When the fish is dry and “tacky”, transfer it to the racks of your

1-2 cups mashed smoked Bluefish, careful to check for bones

smoker. Bring the temperature of the smoker up to about 200 F for the first hour of smoking, then drop it to 150 F for another two hours or so.

Salt and Fresh Ground Pepper Pinch of Jamaican Jerk Spice (my secret ingredient -optional) Chopped Red Onion

At the end of that time, average-sized fillets (2-3 lbs) will be

done - moist but firm, flaky, and dry, perfect for snacking or

Mix in a large bowl – Adding the sour cream in small increments until you are happy with the taste

using as an ingredient in a dip or paté (see Brian’s Bluefish

and balance.

Dip Recipe - Below)

2. I like to dip stand refrigerated overnight to let the

Larger, thicker fillets may need more time. Just extend the

magic happen.

time at 150 F for as long as needed to get the firm texture you’re looking for.

3. Serve on Saltines and sliced jalapeno peppers.

Smoke notes: Bluefish has a strong flavor, so choose your smoking wood accordingly. You want to go with an assertive smoke like mesquite, hickory, or even walnut or cherry to hold up to the taste of the fish rather than choosing a mild wood like maple or apple.

Recommended Beer Paring: Ithaca Flower Power IPA or equivalent Note: Smoked bluefish filets that are destined for dip can be shrinkwrapped and frozen for up to a year in a non-defrosting freezer. Simply thaw the fillets out in cold water.

Don’s Williamsburg Turkey Soup Ingredients

Tidbit:

1 roast turkey carcass

This is the best “after

4 quarts water

I have. It is well worth

1 cup butter

NOT throwing away the

1 cup flour

turkey carcass….

3 medium onions - chopped

This is originally from

2 large carrots – diced

Don Hoerauf - DC Senior Associate

Thanksgiving” recipe that

1990 Southern Living magazine. I make this

2 celery stalks – disced

everytime I roast a

1 cup long grain rice (uncooked) – do

turkey, then I share it

not use instant

with extended family (it freezes well).

2 tsp. salt This can be made with leftover turkey or chicken. I do not recall where the recipe came

¾ tsp. pepper

from, but it is one my fall back recipes that is

2 cups whole milk (or half/half if you

simple yet delicious. It is saucy and not too

like extra rich)

spicy, but you can change that with jalapenos and/or hot sauce.

Instructions 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).

Entrées

Laura’s Verde Pork Pozole Ingredients 2 lbs pork shoulder bonelss cut into 1-1/2” pieces 1 lb tomatillos 1 diced onion 1 jar Goya Cilantro cooking base (Recaito) 1 can of Rotel tomatoes (tomatoes with chilies) 2 cans of Hominy 5 cups of chicken stock

Laura Morris - NY Associate Principal

5-6 garlic cloves Dried oregano Fresh cilantro Avocado Salt/Pepper, Olive Oil

Instructions 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.

Robin’s Bombay Chicken Ingredients 1 chicken (3 pounds) cut up Salt and freshly ground pepper 1 cup rice (my preference is wild rice) - uncooked 6 – 8 ounces of mixed dried fruits: my favorites are apricot, prune, raisin and cranberry for taste and color 1 medium onion, chopped 4 teaspoons curry powder

Robin Trowbridge - BOS Office Manager Servings

2 cups chicken broth 2 tablespoons butter (melted) ½ teaspoon paprika

6 Prep Time:

Instructions

15 minutes

1. Preheat oven to 375 degrees. Season chicken pieces with salt and

Cook Time: 60 minutes Total Time: 1 hour and 15 minutes

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.

Entrées

Yanel’s Cuban Style Turkey Ingredients Turkey Oregano Garlic Olive oil Lime Salt Pepper

Yanel de Angel - BOS Managing Director Servings 6 Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 1 hour and 15 minutes

Instructions 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.

Emma’s Scallion and Ginger Shrimp Stir Fry Ingredients 12 shrimp (peeled and deveined) 2 scallions 2-inch piece of ginger (thinly sliced) 1 dried chili pepper (sliced, optional) 2 tablespoons oil

Total 15 mins Prep 10 mins Cook 5 mins Yield 2 servings

1/4 teaspoon ground white pepper 1/8 teaspoon salt

Emma Peng - NY Architect

1 tablespoon shaoxing wine 1 teaspoon soy sauce

Instructions 1.

Clean the shrimp and allow to defrost if using frozen. Pat the shrimp dry and set aside on a plate. Then wash and julienne the scallions and set them aside, along with the sliced ginger and chili.

2. Heat a pan or wok until it is almost smoking and add 2 tablespoons of oil. Add the ginger and saute for 15 seconds over high heat. 3. Add the shrimp quickly but carefully to the pan, and try to add it in one layer. You should be getting a real good sizzle right now since the pan is so hot. Add scallions and chili (if using), and stir/saute. 4. Add the shaoxing wine and cover immediately, keeping the heat on high. Let the shrimp cook for 30 seconds. Take the cover off and continue to stir. Add the salt, white pepper and soy sauce. Give it another quick stir and plate it up.

Entrées

Paul’s Holiday Roast Beef Ingredients Herb Paste: ǌ 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:

Paul Harney - DC Principal

ǌ 3 pounds New York strip roast ǌ Black pepper ǌ Kosher salt

Instructions 1. Remove herb leaves from stems. Finely chop garlic,

7. After about 10-15 minutes of the high temperature

oregano, thyme, and rosemary, and mix together in a

roasting, verify that internal temperature of the beef has

small bowl with the olive oil. You want to have at least

reached about 125°F for medium-rare. Remove roast from

a ½ cup of the herb paste; add more chopped herbs as

oven, loosely cover with foil and allow to rest for about 30

necessary to get at least this amount.

minutes.

2. Diagonally score the fat layer on the roast. Sprinkle roast

8. While the beef is resting, mix sour cream and horseradish

on all sides with salt and pepper. Coat all sides with herb

and place in a small serving bowl. Check vegetables for

paste. Place roast in a large pan (fat side up) and loosely

tenderness; if necessary, return vegetables to oven and

cover; refrigerate overnight.

continue roasting (reduce oven temperature to 400°F). Add additional beef stock if appropriate.

3. Approximately 4 hours before serving, remove roast from

9. Place a serving platter in the oven for about 5 minutes to

refrigerator and allow to come up to room temperature.

warm up.

4. Place roasting rack in center of a roasting pan. Cut

10. After about 30 minutes, slice beef at the desired

root vegetables into bite-size pieces and, in a medium size bowl, coat with olive oil, salt, and pepper. Arrange

thickness. Place beef slices on the warmed serving

vegetables in the pan, around and underneath the rack.

platter, and arrange the roasted vegetables around the

Pour beef stock over vegetables. Preheat oven to 250°F.

beef. Serve with the horseradish sauce.

5. Approximately 2 hours before serving, place beef pre-

Note: Originally inspired by a Rachael Rae recipe, this is

heated oven.

our family’s favorite roast beef for special occasions and is perfect for company. The New York strip cut is particularly

6. Roast for about 1 hour, and then begin checking

good for slow roasting. This dish goes great alongside

internal temperature every 10 minutes. When internal

roasted brussels sprouts, potatoes either mashed or au

temperature reaches about 110°F, raise oven temperature

gratin, and a spinach salad. French onion soup makes a

to 450°F to brown the top.

great starter.

Tom’s Weeknight Pumpkin Angolotti Ingredients 1 - 16 oz. package frozen pumpkin agnolotti (see note) 1 large bunch fresh sage ⅔ cup pine nuts Olive oil, butter, salt, pepper, parmesan cheese

Instructions 1.

Tom Butcavage - DC Principal

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.

Note: I made this up and we have it at least 2-3 times a month, year-round. Not tired of it after 15 years 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.

Entrées

Jennifer’s Beef in Beer Ingredients 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes 2 cups chopped onion (about 2 medium) 5 cups sliced cremini mushrooms (about 12 ounces) 2 garlic cloves, minced 3 tablespoons all-purpose flour 1 (12-ounce) bottle amber beer 2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)

Jennifer Graham - NY Principal

1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound) 1 cup beef broth 2 tablespoons Dijon mustard 1 teaspoon salt 1 teaspoon dried thyme 1/2 teaspoon caraway seeds 1/2 teaspoon freshly ground black pepper 1 bay leaf

Instructions 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. 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. Remove beef from pan. Repeat procedure with remaining beef. 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.

Eggs Baked w/ Mushrooms, Leeks, Gruyere & Prosciutto We must not forget breakfast! Below is my absolute favorite holiday breakfast recipe. Best served with Champagne!

Ingredients 8 tablespoons (1 stick) butter 5 leeks, julienned with some green (about 5 cups) 8 oz shiitake or button mushrooms, stemmed and sliced thin 8 oz prosciutto sliced very thin and cut into ¼” strips 5 cups whipping cream 12 extra large eggs

Ken Wilson - DC Design Principal

1 teaspoon nutmeg 1 teaspoon salt pepper Salt & pepper 8 oz of grated Gruyere cheese 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

(Serves 12)

brown, about 30 minutes. Let cool for 10 minutes and sprinkle with parsley.

Entrées

Don’s Seafood Pie Ingredients 2 chicken bouillon cubes ½ lb. scallops

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.

12 oysters ½ lb. firm mild fish 5 Tbls. Butter ¼ cup chopped onion ¼ cup diced celery

Don Hoerauf - DC Senior Associate

4 Tbls. Flour ½ cup cut up lobster ¼ cup dry sherry Salt/pepper to taste Pastery crust for double pie

Instructions 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.

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!

Will’s Turkey, Pear & Goat Cheese 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:

Ingredients 2 slices of Bread (any kind!) Thinly Sliced Turkey ½ Pear Crumbled Goat Cheese Chipotle Mayonnaise (Ingredients to follow – or store bought!) Mayonnaise

Will Woods - DC

Dried Ground Chipotle

Interior Designer I

Lime Juice Pinch of Salt

Instructions Prepare Chipotle Mayo by combining mayonnaise, dried ground chipotle, lime juice and salt (amounts can vary to taste) Toast bread (if you have a panini press – skip this step and use the press once sandwich is assembled) Halve bread Spread Chipotle Mayo on half of the bread Add sliced turkey Halve pear – removing stem and seeds Thinly slice pear and add 2-4 slices per half of sandwich Add goat cheese atop pear slices Place top half of bread Enjoy!

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Embutido (em-boo-tee-doh) - Filipino Meatloaf Ingredients 1 pound lean pork, ground ½ cup vienna sausage, chopped 1 ½ teaspoons salt ⅛ teaspoon pepper 1 teaspoon soy sauce ¼ cup sweet relish ½ cup red bell pepper, finely chopped

Nina Africa - DC Designer III

½ cup cheddar cheese, shredded 2 cloves of garlic, finely chopped 3 stalks of green onion, chopped 1 egg ¼ cup raisins

Instructions 1.

Preheat oven to 350° F.

2. Mix all ingredients thoroughly. 3. Divide the mixture in half and make two logs. 4. Wrap in aluminum foil. 5. Bake for 1 hour at 350° F. 6. Chill. 7. Before serving, remove wrappings and slice. Note: This can be served hot or cold. You can dip it in ketchup or sweet & sour sauce for. The meatloaf can be frozen and saved for a later time.

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.

Cara’s Tex Mex Lasagna Ingredients 2 eggs (lightly beaten) 1 large container of ricotta cheese (low-fat) 1 box of frozen spinach (thawed & drained) 1/2 cup of fresh cilantro (chopped) 1 tbs salt / 1 tbs pepper Large block of pepper jack cheese (shredded) 1 can of black beans (rinsed/drained)

Cara Lang - NY Marketing Director

1 large can tomato puree 1/2 jar of salsa 1/2 tbs of cumin 1 1/2 boxes of lasagna noodles (the no-boil type works great)

Instructions 1.

Preheat oven to 350 degrees.

2. In one bowl, mix the first five (5) ingredients. 3. In another bowl, mix beans, tomato puree, salsa, and cumin - mash the beans a bit with a potato masher to thicken the mixture. 4. Oil bottom of the lasagna pan, add a little bit of the sauce/bean mixture on the bottom of the pan. 5. Layer noodles with ricotta/spinach mixture and pepper jack cheese and then sauce/bean mixture. 6. After layering (3-5 layers depending on your pan size), top with the rest of the cheese. 7. Cover with foil (spray the foil with non-stick spray so it doesn't stick) and bake for 1 hour. 8. Remove foil and bake for another 5 minutes or until cheese is fully melted. Once done, remove from oven and let it sit for 10 minutes before serving.

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Don’s White Chicken Enchiladas Ingredients 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream

Don Hoerauf - DC Senior Associate

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.

1 (4 oz) can diced green chilies 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

Paul’s Cedar Planked Salmon w/ Chimichurri Ingredients Salmon: • 2 cedar planks, approximately 4” x 10” each • 2 pounds salmon fillet, skin-on, cut into 2” wide strips • Kosher salt • Black pepper Spice Rub: • 1 tsp. kosher salt

Paul Harney - DC Principal

• Fresh ground black pepper • 2 tbsp pimenton (smoked paprika) • 3 tbsp brown sugar

My family loves salmon and this is probably

Chimichurri:

their favorite version of it that I make. The cedar

• 1 bunch Italian parsley, rinsed

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

• 1 bunch cilantro, rinsed • 3 tbsp red wine vinegar

sauce complement the subtle smokiness

• ¼ cup olive oil

imparted by the cedar and pimenton.

• 1 large clove garlic, finely minced • ½ tsp. red pepper flakes • 1 tsp. dried oregano • ½ tsp. regular salt

Entrées

Instructions 1.

Set cedar planks in water to soak prior to grilling

Prepare chimichurri: •

Remove the parsley leaves from their stems; discard stems

•

Chop off bottom part of cilantro bunch and discard (remaining stems and leaves are OK)

•

Coarsely chop parsley and cilantro together.

•

In a medium bowl, mix chopped cilantro and parsley with remaining ingredients.

•

Test for taste and add any salt, olive oil, vinegar, or red pepper, if necessary.

•

Cover and set aside.

(Alternatively, instead of chopping by hand, all the ingredients can be chopped/mixed in a small food processor, but the result is less authentic) 3.

Mix spice rub ingredients in a small bowl

Prepare salmon: •

Sprinkle salmon filets (flesh side) with salt and pepper

•

Remove cedar planks from water; cover bottom sides with aluminum foil

•

Place salmon filets on planks. Leave at least a little bit of room between the filets.

•

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.

James’ Colorado Green Chili Burritos Chili Ingredients Lean pork roast • Lean beef roast 1 white onion, minced 2 cans Hot Ro-Tel Hot Diced Tomatoes with Habaneros (10 oz cans) or 2 cans hot jalapeños (7 oz cans) 2 cans diced tomatoes (14.5 oz cans) 2 tbsp beef bouillon 2 tbsp cumin

James Eastman - NY Marketing Manager

2 tsp garlic salt Salt to taste 1-2 cups water 2 tbsp flour or cornstarch

Chili Instructions 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). Add 2 tbsp of flour or cornstarch to 1 cup cold water in a sealable jar or bottle. Shake really well and then stir in to green chili. Cook for another hour. Shred meat after 8 hours.

Burrito Ingredients 2 lbs lean ground beef (could also use Turkey if desired) • 1 can hot jalapeños (7 oz) • 1 large can refried beans (32 oz) • Flour tortillas (large) • Shredded Mexican cheese • Shredded iceberg lettuce • Sour cream 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!

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The Sauce! Plus Sauted Chicken Thighs Ingredients Chicken thighs (bone-in, skin-on) Salt Pepper Fresh thyme Fresh garlic, minced Shallots, chopped

Gideon Gourley - DC Designer II

Cheese (optional) Cream White wine (any white wine-I use sauvignon or chenin blanc, French dry vermouth is also nice) Butter

Instructions 1.

Remove the bone and trim excess skin and fat from the

6. Turn the burner to medium/medium low and cook the

chicken thighs. You will need to keep the majority of

juices down for two minutes or so.

the skin and fat. Pat the thighs dry (this will let the skin

7. Deglaze with a splash or two of white wine—I usually

crisp up) and season with salt and pepper on both sides.

add wine to equal ½ the volume of the juices remaining

Place the chicken thighs, skin side down in a skillet on

8. Add a tablespoon or two of butter to the pan and mix in.

the stove top.

Season with salt to taste

2. Cover the chicken thighs with minced garlic, chopped

9. Keep simmering for two or three minutes

shallot, fresh thyme and the optional cheese

10. Add cream to your sauce

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.

Note:

Simmer for 20-25 minutes. The thighs are cooked

This recipe is very flexible. The seasoning, toppings, and

when they release clear (not red/bloody) juices when

sauce can all be changed up to suit your tastes.

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

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Amy’s Portobello Mushroom Lasagne Ingredients

Variations:

Kosher salt

* I use 2 1/2 - 3 pounds

Good olive oil

is not enough.

¾ lb dried lasagna noodles

* Cut butter back

of mushrooms - 1 1/2

4 cups whole milk

to 1 tablespoon for sautéing mushrooms.

12 tbsp unsalted butter, divided ½ cup all-purpose flour 1 tsp freshly ground black pepper

Amy Blonder - DC Senior Associate

1 tsp ground nutmeg 1 ½ lbs portobello mushrooms 1 cup freshly grated parmesan cheese

Instructions 1.

Preheat the oven to 375°

When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about

2. Bring a large pot of water to a boil with 1 tablespoon salt

5 minutes, until the mushrooms are tender and they

and a splash of oil. Add the lasagna noodles and cook

release some of their juices. If they become too dry,

for 10 minutes, stirring occasionally. Drain and set aside.

add a little more oil. Toss osccasionally wo make sure

3. For the white sauce, bring the milk to a simmer in a

th emushrooms cook evenly. Repeat with teh remaining

saucepan. Set aside. Melt 8 tablespoons (1 stick) of

mushrooms and set all the mushrooms aside.

the butter in a large saucepan. Add the flour and

5. To assemble the lasagna, spread some of the sauce in

cook for 1 minute over low heat (make roux), stirring

the bottom of an 8 x 12 x 2-inch baking dish. Arrange a

constantly with a wooden spoon. Pour the hot milk into

layer of noodles on top, then more sauce, then one-

the butter-flour mixture all at once. Add 1 tablespoon

thrid of the mushrooms, and 1/4 cup grated Parmesan

salt, the pepper, and nutmeg, and cook over medium-

cheese. Repeat two more times, layering noodles,

low heat, stirring first with the wooden spoon and then

sauce, mushrooms, and Parmesan. Top with a final

with a whisk, for 3 to 5 minutes, until thick. Set aside

layer of noodles and sauce, and sprinkle with the

off the heat.

remaining Parmesan.

4. Separate the mushroom stems from the caps and

6. Bake the lasagna for 45 minutes, or until the top is

discard the stems. Slice th ecaps 1/4-inch thick. Heat 2

browned and sauce is bubbly an dhot. Allow to sit at

tablespoons of oil and 2 tablespoons of the butter in a

room temperature for 15 minutes and serve hot.

large (12-inch) saute pan.

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Prashant’s Ginger Roasted Duck Ingredients Whole duck (5-6 lbs) Ginger paste or grated - 3 tbsp Garlic paste or grated - 1 tbsp Turmeric - 1 tsp Paprika - 1 tsp Sichuan pepper - 1 tsp Roasted mustard oil or olive oil - ½ cup

Prashant Gongal - DC Associate

Green Garlic leaves finely chopped Green Onion leaves finely chopped Cilantro chopped Salt - per taste

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.

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Don’s (PW Award Winning) Southwest Chili Ingredients Mesquite chips (soaked for 1 hour before grilling) Mojo (Goya Mojo preferred) 1.5 lbs. Sirloin steak 3 Ancho Chili Peppers (dried Poblano Peppers) 1 T. Dried Oregano 2 T. Cumin

Don Hoerauf - DC Senior Associate

1 ½ T. Garlic Powder ½ T. Smoked Paprika ½ T. Paprika

Advice:

4 Plum Tomatoes

“If you think this might take too long,

Jalapeños (optional)

either consume plenty of beer, or find a different recipe.”

2 T. Oil 2 large onions diced 3 Lrg. Cloves Garlic (finely chopped) 12 oz. Beef Broth 10 oz. bulk Chorizo (fried and crumbled) ½ lb. Steak Sandwich steaks (salted, fried and chopped fine) 2 cans Rotel / Mild (or diced tomato with green chilies) 1 can Fire Roasted Diced Tomatoes 2 cans Diced Tomatoes with chilies and cilantro 2 cans Black Beans (drained) 1 can Bush’s Cocina Latina Frijoles a la Mexicana Beans, undrained 3 to 4 T. Homemade Chili Powder

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Instructions One day in advance: Put the sirloin in a zip-lock and cover with Mojo. Refrigerate overnight at least 24 hours. Homemade Chili Powder: 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! Grilling: 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. Chili Assembly: 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. Serving: Serve over tortilla chips (optional) with sliced jalapeños (optional), cheese, sour cream and whatever you like on fajitas.

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Classic Braised Beef Short Ribs Ingredients 6 (about 4 pounds) bone-in short ribs ½ teaspoon salt ½ teaspoon black pepper 3 tablespoons extra virgin olive oil ½ white onion diced 2 to 3 cloves garlic crushed 1 cup beef broth

Echo Jiang - DC Designer III

Here is my favorite/secret Thanksgiving recipe – it takes a bit longer but actually is super easy!

2 tablespoons worcestershire sauce 1 sprig fresh rosemary

Instructions 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.

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Chris’ Chipotle Chili Ingredients 1 ½ lbs. ground beef 1 medium onion, diced 1 ½ cups water ½ of a package of Six Gun Chili Mixin’s 1 - 14 oz can tomato puree ½ cup Heinz chili sauce 1 can kidney beans, drained

Chris Morrison - DC Managing Director

½ small can of chipotle chilis in adobo, chopped fine

Instructions 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.

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Ryan’s Turkey Maple Whiskey Chili Ingredients Olive oil 1-2 cloves of garlic (I use way more, but use any amount you desire) 1 Whole onion, Diced 1 Tomato, diced 1 Chili Pepper diced (or more if you’re brave!) Turkey, shredded or ground (500g if ground, or just use what’s left from Thanksgiving Dinner!)

Ryan Bateman Designer I

2 cans of Unsalted Crushed/Diced Tomatoes (Depends on your consistency preferences) 1 can of Black Beans 1 can of Kidney Beans 1 tbsp Chili Powder 1 tsp Cayenne 1 tsp Chili Flakes 1 tsp Cumin 1 tsp Cinnamon 1 tsp Nutmeg 1 tsp Salt 1 tsp Pepper ½ tsp Turmeric ½ tsp Dried Thyme ½ tsp Dried Rosemary ¼ cup Dark or Amber Pure Canadian Maple Syrup ¼ cup of Canadian Whiskey

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Entrées

Instructions 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!

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Theodora’s Shrimp Etoufee Ingredients 4 tablespoons butter 4 tablespoons flour 1 pound shrimp shelled and deveined ½ lemon sliced 2 cups chicken broth 1 cup onion diced ½ cup celery diced

Theodora Dimov - BOS Sr. Int. Project Designer

½ cup bell pepper diced 4 cloves garlic chopped 1 teaspoon fresh thyme chopped 14 ounce can diced tomato 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes (make your own, it's the best) hot sauce to taste / sea salt to taste ¼ cup green onions sliced for garnish 1 tablespoon Italian parsley chopped for garnish

Instructions Broth: 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. 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. Etouffee: 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. Continue to simmer until the roux turns dark brown, about 10 minutes. Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes. 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! 110

Entrées

Octavia’s Vegan Gumbo Ingredients Celery Onion Okra Garlic Tomatoes Vegetable broth Vegan Italian seasoned sausage

Octavia Pinckney - BOS Designer I

Red, Yellow, Green, Cayenne, and Jalapeno pepper Chives Rice Grape seed oil Worcestershire sauce Thyme Oregano Salt Paprika Black pepper

Instructions Coat the bottom of a large pot with the olive oil and place it

Stir in the broth, tomatoes, okra, Worcestershire sauce,

over medium heat.

paprika, thyme, peppers, oregano, and cayenne.

Whisk in the flour.

Raise the heat and bring to a boil. Lower the heat and allow to simmer, stirring occasionally, until the broth is thick and

Cook the flour, whisking constantly, until it darkens in color a

the veggies are tender, about 30 minutes.

bit and begins to smell nutty, about 5 minutes.

Add to vegan Italian sausage and soft boiled rice.

Stir in the onion, pepper and celery and sauté for about 5

Find more at https://www.connoisseurusveg.com/

minutes, until the veggies begin to soften.

vegan-gumbo/

Add the garlic and sauté about 1 minute more, until very fragrant.

111

Desserts

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Jordan’s Pumpkin Pecan Bourbon Cheesecake Ingredients Crust Approximately 18 or (3 sleeves) Golden Graham Crackers ½ stick Unsalted Butter (melted) An addition you can addcrushed pretzel logs and pecans (toasted) Pecan Filling 5 tablespoon Unsalted Butter

Jordan Hanson - NY Architect

1 cup Light Brown Sugar ¾ cup Light Corn Syrup (I substituted for Aunt Jemima’s maple syrup as it is not real maple syrup but corn syrup with maple flavoring, plus I didn’t have any with me) ½ tablespoon Salt 2 cups chopped Toasted Pecans 1-2 tablespoons Bourbon (while that is standard I probably doubled) 3 Eggs lightly beaten Cheesecake Filling 4 8-Ounce packages Cream Cheese 1 ½ cups Sugar 3 tablespoons All-Purpose Flour 1 ½ teaspoons Ground Cinnamon 1 teaspoon Ground Ginger 4 large Eggs 1 15-Ounce can Solid Packed Pumpkin 3 tablespoons Bourbon (Once again standard but I added more) 2 teaspoons Vanilla Extract

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Desserts

Instructions Baking Time!

You will need a spring form pan! If not you can use a pound cake pan.

Pour pecan filling into pan (save a little to cover the top

For the crust crush graham crackers. You can place in ziplock

with). Next pour the cheesecake filling on top of the pecan

bag and crush by hand or rolling pin. (or throw in a food

filling. You want to place the pan into a baking tray and pour

processor. Throw graham crackers in a bowl and add any

hot water outside the pan until it comes 1 inch up the sides. I

other additional items like crushed pecans or pretzels that

also tend to place foil around the pan so water won’t get in.

you may want. (Also for other cheesecakes you can replace

Set oven to 350. And begin baking. Typically cheesecakes

graham crackers with Oreo cookies minus the filling) In the

take 1hr 45 min. roughly but because of the added pecan

bowl add the melted butter and stir with wooden spoon until

filling it may take longer. When the cake begins to firm up

evenly spread and mix becomes moldable by hand. In the

may a 3rd of the way in add the rest of the pecan filling

pan press the mix to the bottom until covered and as high up

to cover the top. And continue baking. Check every 10-20

the sides you can go.

min. after the first 1 45min to see if the cake has firmed up completely. Stick a toothpick or knife in the middle and check

For the pecan filling combine butter, brown sugar, corn

the consistency and how much is left on the knife when it

syrup, and salt in a medium saucepan. Bring to boil stirring

comes out. When its no longer soupy you should be good.

constantly. Continue to boil for 1 minute and then remove and add nuts, bourbon, and vanilla extract. Set the mixture

Pull out the pan and remove foil and let cool on rack. Cover

aside if it cools down then reheat before placing in pan.

and chill overnight.

For the cheesecake filling beat cream cheese and sugar

Release pan sides and add whip cream, toasted chopped

in large bowl until smooth. (Hand beating is a workout!

pecans or anything else you may want to sprinkle on

Preferably have a mixer..I do not) Next beat in flour and

top, and serve!

spices. Beat in eggs 1 at a time and finally beat in pumpkin, bourbon and vanilla. You may want to make the cheesecake filling before the pecan because you don’t have to worry about the cheesecake cooling down.

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Theodora’s Sweet Potato Pie Ingredients One pie crust 1 lb sweet potatoes (about 2 medium) 1/2 cup (115g) unsalted butter, softened to room temperature 1 cup (200g) packed light or dark brown sugar (I prefer dark) 1/2 (120ml) cup heavy cream 2 large eggs 2 Tablespoons all-purpose flour

Theodora Dimov- BOS Sr. Int. Project Designer

1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger Pinch of salt Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Instructions 1. Place sweet potatoes in a large saucepan. Cover them

5. Add the remaining ingredients (down to the egg wash,

with water, then bring to a boil on the stove-top. Boil for

don’t add that!) and beat on high speed until smooth and

45-50 minutes, or until super soft. During this time, begin

combined. Spread filling into prepared pie crust. Brush

step 3.

the edges of the crust with egg wash.

2. Preheat oven to 350°F (177°C).

6. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of

3. Drain the boiling water and run the potatoes under very

the pie should come out *mostly* clean. After 30 minutes

cold water. The skin should peel off easily at this point.

and if desired, place a pie crust shield on top of the pie to

Allow to cool until easy to handle. Slice the potatoes into

prevent the edges from over-browning.

a couple large chunks, then place into a mixing bowl.

7. Place the pie on a cooling rack and allow to cool for at

4. Using a handheld or stand mixer fitted with a paddle or

least 1 hour at room temperature before serving.

whisk attachment, beat the potatoes on medium-high speed until smooth.

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.

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Desserts

Matt’s Apple Crisp Ingredients Topping

Filling

1/2 cup Flour

6-7 small to Medium Apples

1/3 cup Granulated Sugar 1/3 cup Packed Light Brown Sugar 1 tsp Ground Cinnamon

Matt Malone - NY Principal

1/2 cup cold Butter 1/2 cup Old Fashioned Oats

1 T Apple Cider Vinegar 1/2 cup Granulated Sugar 1/2 T Ground Cinnamon 1/4 tsp All-Spice 1/4 tsp Ground Nutmeg 1/4 tsp Ground Cloves 2 T Flour

Instructions Preheat your oven to 350 degrees. Topping Mix together flour, sugar, brown sugar, and cinnamon. Cut up ½ cup of cold butter into tiny bits and add to the bowl. Use your fingers to work the butter in until you have a very lumpy result. Mix in with your hands the oats. Set the bowl aside in the fridge and move on to the filling. Filling Wash and peel your apples and then cut up into small chunks. Put the cut up apples into a large bowl and mix with the apple cider vinegar. In a separate small bowl, combine the sugar, ground cinnamon, all-spice, ground nutmeg, ground cloves, and flour. Spread this mixture over the apples and toss with your hands so that the mixture is distributed evenly over the apples. Butter a 9” pie dish and place the apples in it. Get your topping mixture out of the fridge and sprinkle evenly over the apples. Bake for 45 minutes in your preheated oven. To be sure that your crisp is done, take a toothpick and stick into a few of the apples. They should feel slightly soft. Remove from the oven and let cool for 20-30 minutes.

117

Athena’s Pumpkin Pie with Pecan Praline Sauce Ingredients Crust: 1 1/4 cups (155 grams) all-purpose flour 1 1/2 teaspoons (6 grams) granulated sugar 1/2 teaspoon (3 grams) fine sea or table salt 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Athena Patira - BOS

Patira Filling:

Project Architect 1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or

Servings

homemade

8 (1 pie)

2/3 cup (130 grams) granulated sugar 1/2 teaspoon (3 grams) fine sea or table salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves A few gratings of fresh nutmeg (or a pinch of ground nutmeg) 1 1/3 cups (315 ml) cold heavy cream 3 large eggs

Topping: 1/2 cup (95 grams) packed light or dark brown sugar 6 tablespoons (85 grams) unsalted butter 3 tablespoons (45 ml) heavy cream 1/4 teaspoon flaky sea salt, or a little less of a coarse salt 1 teaspoon (5 ml) vanilla extract 3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

118

Desserts

Instructions 1. Make the pie dough: ǌ By hand: with my one-bowl method: In the bottom of

3. Heat oven: To 400°F (205°C)

a large bowl, combine the flour, salt and sugar. Work

4. Make the filling: Combine pumpkin, sugar, salt and spices

the butter into the flour with your fingertips or a pastry

in a medium saucepan over medium heat. Bring to a

blender until mixture resembles a coarse meal and the

sputtering simmer and cook for 5 to 7 minutes, stirring

largest bits of butter are the size of tiny peas. (Some

frequently. Scoop cooked pumpkin filling into bowl, and

people like to do this by freezing the stick of butter and

whisk in cold cream until smooth.Whisk in eggs, one at a

coarsely grating it into the flour, but I haven’t found the

time. Pour filling into prepared pie crust.

results as flaky.) Add 1/4 cup cold water and stir with

5. Bake pie: For 15 minutes, then reduce heat to 350°F

a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together,

(175°C) and bake for another 30 to 40 minutes, until only

right in the bottom of the bowl. If necessary to bring

the center barely jiggles and a toothpick inserted into it

the dough together, you can add the last tablespoon of

comes out pumpkin-free. (Damp is fine, but the toothpick

water.

shouldn’t have loose pumpkin batter on it.) 6. Let pie cool on a rack completely, if you, like me, prefer

ǌ With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and

your pumpkin pie cool. You can hasten this along in the

pulse machine until mixture resembles a coarse meal

fridge. This pie is now ready to serve, but if you want to

and the largest bits of butter are the size of tiny peas.

gild the lily a little, make the topping as well.

Turn mixture out into mixing bowl. Add 1/4 cup cold

7. Make pecan praline topping: In a small/medium

water and stir with a spoon or flexible silicone spatula

saucepan set over medium-low heat, combine the brown

until large clumps form. Use your hands to knead the

sugar, butter, cream and salt. Bring to a simmer and cook

dough together, right in the bottom of the bowl. If

until thick and bubbly, 3 to 5 minutes. Remove pan from

necessary to bring the dough together, you can add the

heat and stir in vanilla and pecans.

last tablespoon of water.

8. Serve pie: In wedges, ladles with pecan praline sauce.

ǌ Both methods: wrap dough in a sheet of plastic wrap

Extra pie (an unfamiliar phenomenon) keeps in the fridge

and refrigerate for at least one hour, or up to 48 hours,

for up to a week.

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.)

119

Tammy’s Almond Velvet with Fruits Ingredients 2 tablespoons gelatin 3 ½ cups water 1 cup evaporated milk 1 cup sugar 2 teaspoons almond extract 1 can lychees

Tammy Cavin - DC Senior Associate

1 can loquats (optional, we’ve never included them)

Instructions 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.

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.

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Desserts

Jenn’s (Momma Rogers’ “so easy it’s dumb”) Pineapple Angel Food Cake Ingredients 1 box of angel food cake 1 can of crushed pineapple chunks

Instructions DO NOT ADD WATER LIKE THE DIRECTIONS ON BOX SAY TO… Just combine cake mix and can of pineapple in bowl.

Jenn Rogers - DC Interior Designer III

Preheat oven to temperature on box

2. Blend cake mix and pineapple can (liquid and all) until ingredients are wet

My mother would aaaaactually say "JENNIFER

3. Beat at medium speed for 1 minute (PRO TIP: do not overbeat or your

ELIZABETH" if she knew I gave out her

batter will get too many bubbles and it WILL bubble over the bundt

secret recipe!

pan and get all over your oven……) 4. Carefully pour into a bundt pan (NOT greased) and make sure the mixture is spread evenly 5. Follow cooking times on box 6. Place bundt pan upside down on a wine bottle (it won’t fall out) 7. Loosen edges carefully when cake Is cool and serve on plate!

121

Ryan’s Oatmeal Chocolate Chip Cookies Ingredients 1 large egg ½ cup of unsalted butter ½ cup of light brown sugar ½ cup of cane sugar 1 tablespoon of vanilla extract 1 ½ cups of rolled oats ¾ cup of flour

Ryan Bateman - BOS Designer I

½ teaspoon of baking soda Pinch of sea salt 1 teaspoon of cinnamon 1 teaspoon of nutmeg 1 teaspoon of cloves 1 heaping cup of semi-sweet chocolate chips (or chunks) ½ cup of chopped pecans ½ cup of chopped walnuts ¼ cup of shredded coconut

Instructions 1. In a large mixing bowl (or stand mixer), combine eggs,

4. Refrigerate for 2-24 hours.

butter, sugar, vanilla, and beat on high until combined.

5. Preheat oven to 350°F and roll dough into equal size balls

2. Stop, scrape down the sides of the bowl. Add in the oats,

before placing them on a baking sheet and pressing them

flour, baking soda, sea salt, cinnamon, nutmeg, and

down (the shape doesn’t change much after baking).

cloves and beat on high until combined.

6. Bake for 10-12 minutes. If the cookies are larger, leave

3. Stop, scrape down the sides of the bowl one last time.

them in a bit longer. They’re done when they have a

Add in the chocolate chips (and some extra), pecans,

uniform consistency and colour. Let them cool for 2-3

walnuts, and coconut shavings before mixing one last

minutes before transferring them to a container, plate, or

time (I like to use my hands for this part because the

directly into your mouth (Don’t worry, I won’t judge).

mixture is quite thick).

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Desserts

Kate’s Tiramisu Ingredients 3 egg yolks 3 tbsp sugar 8 oz mascarpone cheese 1 cup fresh whipping cream

Notes: From the Great Desserts cookbook, author Mardee Haidin Regan In the Old Favorites section, the recipe is called “Best Apple Pie”

4 oz Savoiardi (lady fingers) biscuits 1/2 cup of unsweetened coffee Chocolate chips

Kate Reinhard - DC Associate

Instructions 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 sans boozeless but I suggest everyone add a healthy dose of rum, brandy, amaretto to the coffee soak

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.

123

Jim’s Nanaimo Bars Ingredients ½ cup butter

Icing:

¼ cup white sugar

¼ cup butter

5 tbsp cocoa

2 cups pre-sifted icing sugar

1 egg

1 tsp vanilla

4 squares semi-sweet chocolate

1 ¾ cup graham wafer crumbs

1 tbsp butter

1 cup coconut, dessicated

Jim Woody - DC Senior Associate

½ cup chopped walnuts

Instructions 1.

Grease a 9” square cake pan

2. In a saucepan, combine butter, sugar, cocoa, egg and vanilla 3. Cook over medium heat, stirring constantly until smooth and slightly thickening. 4. Stir in wafer crumbs, coconut and walnuts. 5. Press into prepared pan. 6. Cream ¼ cup softened butter. 7. Gradually beat in icing sugar and egg. 8. Spread over crumb mixture & chill for about 15 minutes. 9. Over hot water, melt chocolate and butter together. 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

10. Spread on top of chilled crumb mixture. 11. Chill and cut into squares.

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...

124

Desserts

Josh’s Cheesecake Brownies Ingredients Brownies 2 sticks of butter (I cup) 4 squares unsweetened baking chocolate 4 eggs 2 C. sugar 1 C. chopped walnuts 2 tsp vanilla 1 C. flour

Josh Rubin - DC Senior Associate

Ingredients Topping 1/2 stick butter (4 Tbsp) 8 oz. cream cheese 1/2 C sugar 1/2 tsp baking powder 2 eggs 1 Tbsp. flour 1 tsp. vanilla

Instructions Preheat oven to 300 degrees F. Brownie: Melt chocolate in a double boiler with 2 sticks of butter. Separately, mix eggs, sugar, and vanilla. Slowly mix chocolate/butter into egg mixture. Add nuts and flour. Pour into a greased 9 x 13 pan, but save some of the brownie batter to decorate the top. Topping: Combine all ingredients until smooth. Pour onto brownies. Using leftover brownie batter, drizzle over topping creating random patterning, as desired. Bake in preheated oven for 1 hr. 15 minutes. Test for doneness with a toothpick inserted in the center that comes out with a moist crumb. Cool completely on a wire rack for at least 2hours. Cut into squares and serve.

125

Will’s Peppermint Ice Cream Ingredients 2 eggs 2/3 cups sugar 1 ¾ cups milk 2 cups heavy cream 2 tsp. vanilla extract ¼ tsp. peppermint extract Red food coloring (a few drops)

Will Woods - DC

Soft Peppermint puffs candy (or whatever kind you prefer)

Interior Designer I

Instructions (without ice cream maker) Using an electric mixer, beat eggs and sugar until thick and cream-colored Add milk, heavy cream, vanilla extract, peppermint extract and food coloring - Mix well 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) When ready to serve, divide into bowls, top with more crushed peppermints (I like chocolate syrup as well) and enjoy!

Instructions (with ice cream maker) Using an electric mixer, beat eggs and sugar until thick and cream-colored Add milk, heavy cream, vanilla extract, peppermint extract and food coloring - Mix well 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!

126

Desserts

Bill’s Hinds’s Apple Cake Ingredients Fruit Bottom 10+ apples 1/2 cup light brown sugar 1/4-1/2 tsp cinnamon

Ingredients Cake Topping 3 eggs 3/4 cup vegetable oil 1 1/2 cup sugar

Bill Harris - NY Managing Director

1 tsp vanilla 2 cups flour 1 1/2 tsp baking powder

Not really a cake. Not a pie or a tart. But very satisfying as either comfort food or an elegant dessert.

pinch of salt Chopped pecans, optional

Instructions Butter a large baking dish (10x15 or similar) Peel, core and cut the apples into wedges (6 or 8 wedges per apple, depending on the size) Combine the brown sugar and cinnamon and sprinkle over the apples. Toss together and spread across the bottom of the baking dish. Press lightly to settle the apples and reduce the gaps. Blend all of the wet Cake Topping ingredients in a bowl. Sift together the dry Cake Topping ingredients in a separate bowl. Combine wet and dry and blend with a spoon. 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.) Sprinkle the nuts over the top, or leave plain if you prefer. Bake 40-60 minutes at 350 until browned and "well cooked". 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.)

127

Matt’s Vunderbars Ingredients For the bars: 4 cups chocolate wafer crumbs (2 full packages of chocolate wafers) 2 & 1/2 cups confectioners’ sugar 2cups Rice Krispies 1 cup rolled oats 1/2 teaspoon salt 3& 1/2 cups smooth peanut butter

Matt Bleidorn - BOS IT Services Manager

3/4 cup unsalted butter 1 cup (6 ounces) dark chocolate

For the topping: 1/4 cup (1.5 ounces) milk chocolate chips 1/4 cup smooth peanut butter

128

Desserts

Instructions (Bars) 1. Butter a 9-inch square baking pan. Line with parchment

6. Place the dark chocolate in a microwave-safe bowl. Heat

paper so that the paper overhangs about 2 inches on

in microwave at half-power in 30-second increments until

opposite sides.

chocolate melts when stirred.

2. Combine chocolate wafer crumbs, confectioners’ sugar,

7. Pour melted chocolate over bars. Spread evenly. Place

Rice Krispies, oats, and salt in a large bowl. Set aside.

pan in refrigerator. The pie will slightly deflate as it cools; this is normal. Decorate with whipped cream or pie crust

3. Place peanut butter and butter in the top of a double

acorns (see note). Cover leftovers tightly and store in the

boiler or in a heatproof bowl set over a saucepan of

refrigerator for up to 5 day.

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.

Instructions (Topping) 1. Place milk chocolate in a microwave-safe bowl. Heat in

4. Refrigerate for 2 hours or overnight. Run a knife along

microwave at half-power in 30-second increments until

the two sides of the pan that aren’t lined. Use the

chocolate melts when stirred.

overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Use a long, sharp knife

2. Place peanut butter in another microwave-safe bowl.

to cut into 2”x1” bars. (Try not to cut and drag the knife.

Heat in microwave at half-power for 20 to 30 seconds, or

Make the cuts straight down.)

until peanut butter is thinner and can be stirred easily.

5. Place bars in an airtight container. Store in the

3. Remove the bars from the refrigerator. Use a piping bag

refrigerator for up to 2 weeks or in the freezer for up to 3

or a small spoon to drizzle the chocolate over the bars.

months.

Then, drizzle the peanut butter over the bars.

129

Jessica’s Pumpkin Bread Ingredients 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

Jessica Hensley - DC Associate

¼ tsp baking powder ¼ tsp cloves 1 tsp baking soda ½ tsp cinnamon ¾ tsp salt

Instructions 1.

Preheat oven to 350°

2. Beat the sugar and shortening together until light and fluffy. 3. Beat in the eggs, one at a time. 4. Stir in the pumpkin. 5. Sift dry ingredients (flour – salt above). 6. Add dry ingredients alternately with the water to the batter (start and end with dry) and mix. 7. Stir in nuts and then spoon batter into a well-greased and floured 9x5x3 loaf pan. 8. Bake 60 minutes (maybe more depending upon your oven) – check and continue baking until you get a clean fork out of it. 9. Turn out onto a cooling rack and devour.

130

Desserts

Sarah’s Apple Crisp

Sarah Burrows - BOS Interior Designer II

Ingredients

Servings

4-5 cups of sliced and peeled apples

1 teaspoon cinnamon

Prep Time:

½ teaspoon salt

10 minutes

¼ cup water

Cook Time:

¾ cup sifted flour

40 minutes

1 cup sugar

Total Time:

1/3 cup butter

50 minutes

Instructions 1. Preheat oven to 350 degrees. 2. Place apples in a square baking dish. 3. Sprinkle with cinnamon, salt and water. 4. Rub together flour, sugar and butter. 5. Drop mixture over apples. 6. Bake for 40 minutes. 7. Serve warm with ice cream

131

Nina’s Leche Flan - Filipino Caramel Custard Ingredients 2 cups Carnation evaporated milk 8 egg yolks 1 teaspoon lemon rind or vanilla 1 cup sugar 1/2 cup caramel syrup Caramel Syrup 1 cup of sugar

Nina Africa - DC Designer III

1/2 cup of hot water 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.

Instructions 1.

Scald the evaporated milk in a double broiler for 15 minutes.

2. Beat the egg yolks. Add the sugar, milk, and flavoring. 3. Pour the mixture into 1 quart mold. 4. Place this in a large pan half filled with water. 5. Steam or bake for about 1 hour at 350° F or until mixture becomes firm. 6. Cool before removing from mold. 7. 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.

132

Desserts

Josh’s Apple Pie Ingredients 10-15 apples (Granny Smith with a few Macintosh)

Crust: 1 ¼ cup flour 6 tablespoons butter

Josh Rathbun - BOS Technical Coordinator

Topping: 1 cup flour 1 stick butter ¾ cup sugar

Instructions 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.

133

Don’s Raspberry Cream Pie Ingredients Filling

Don Hoerauf - DC Senior Associate

•

1 cup sugar

•

1/3 cup flour

•

2 large eggs, lightly beaten

•

1 1/3 cups sour cream

•

1 tsp vanilla extract

•

3 cups fresh or frozen raspberries (thawed)

1 unbaked 9 inch pie shell Topping

A dessert that my family “requires” each Thanksgiving and Christmas…

•

1/3 cup flour

•

1/3 cup firmly

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.

packed brown sugar •

1/3 cup chopped pecans

•

3 Tbls butter, softened

Garnishes •

Whipped cream and/or fresh raspberries

•

Water (for stiff icing: Use 1 tablespoon less water)

•

Powdered Food Coloring

Instructions 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.

134

Desserts

Natalie’s Apple Cheese Torte Ingredients Crust:

Topping:

1/2 cup butter (softened)

1/3 cup sugar

1/2 tsp cinnamon

1/4 tsp vanilla

4 cups apples (approx. 4 apples/peeled & sliced)

1 cup flour

1/4 cup sliced almonds

Filling: 8 oz cream cheese (softened)

Natalie Bellefleur - BOS Designer I

1/4 cup sugar 1 egg 1/2 tsp vanilla

Instructions Crust: 1. Cream butter, sugar, and vanilla. Blend in flour. 2. 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: 1. Cream together cheese and sugar. Add egg and vanilla. Mix well and pour into pastry-lined pan. Topping: 1. Combine sugar and cinnamon. Toss apples in the mixture. 2. Spoon apples over cheese layer. Sprinkle with almonds. 3. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and continue baking for 25 minutes. Cool before removing from pan. 4. May be served with a whipped cream.

135

Michelle’s Apple, Pear, and Cranberry Crisp Ingredients Fruit mixture: 2 pounds ripe Bosc pears (approx. 4 pears) 2 pounds firm Macoun or any good medium sized baking apple (approx. 6 apples) ¾ cup dried cranberries/craisins 1 teaspoon grated orange zest

Michelle Geoffrion - BOS Accounts Payable Specialist

1 teaspoon grated lemon zest 2 Tablespoon freshly squeezed orange juice 2 Tablespoon freshly squeezed lemon juice ½ cup granulated sugar ¼ cup all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg

Crumble topping: 1 ½ cups all-purpose flour ¾ cup granulated sugar ¾ cup light brown sugar, lightly packed ½ teaspoon kosher salt 1 cup old-fashioned oats ½ pound (2 sticks) cold unsalted butter, diced

Instructions

For the topping:

1. Preheat oven to 350° F.

4. In a mixing bowl fitted with a paddle attachment combine all ingredients for the Crumble Mixture. Mix on low

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.

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.

3. Once thoroughly mixed pour mixture into a 9 x 12 x 2 baking dish and set aside.

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Desserts

Kate’s The Magee No-Bake Mint Chocolate Pie Ingredients 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) 2 cups marshmallow creme ¼ cup crème de menthe liqueur 2 cups whipping creme (the Magees use Cool Whip because we’re classy like that) Chocolate sprinkles and/or crushed Oreos and fresh mint

Kate Currie - DC Associate 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.

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.

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-yourface Ninja Turtle hue.

137

Jessica’s French Puffs (breakfast delight) Ingredients 1 ⅓ cup sugar

1 ⅔C flour

⅓ cup shortening

¼ tsp baking powder

2 eggs

¼ tsp cloves

1 cup pumpkin puree

1 tsp baking soda

⅓ cup water

½ tsp cinnamon

½ cup chopped

¾ tsp salt

pecans (optional)

Jessica Hensley - DC Associate

Instructions 1.

Preheat oven to 350°

We usually make these as a morning breakfast

2. Beat the sugar and shortening together until light and fluffy.

treat on birthdays before CAKE!

3. Beat in the eggs, one at a time. 4. Stir in the pumpkin. 5. Sift dry ingredients (flour – salt above). 6. Add dry ingredients alternately with the water to the batter (start and end with dry) and mix. 7. Stir in nuts and then spoon batter into a well-greased and floured 9x5x3 loaf pan. 8. Bake 60 minutes (maybe more depending upon your oven) – check and continue baking until you get a clean fork out of it. 9. Turn out onto a cooling rack and devour.

138

Desserts

Abby’s Cranberry Nut Squares Ingredients 2 Eggs 1½ Cups Sugar 1 ½ Cups Flour 2Sticks Butter or Margarine (melted) 2 Tsp Vanilla 2 Cups Whole Cranberries

Abby Gillespie - BOS Marketing Director 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!

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.

139

Dorothy’s (Carson’s Grandma) Brownies Ingredients 3 sticks of margarine

For Frosting

1 cup of water

1 stick of margarine

4 tbsp of cocoa

2 cups of sugar

6 tbsp of milk

2 cups of flour 1/2 tsp of baking soda

Carson Christie - DC Marketing Coordinator

2 eggs 1/2 cup of sour cream

Instructions Grease bottom and sides of jellyroll type pan Preheat oven to 375° Brownie batter:

Frosting for Brownies

Mix

Combine:

•

2 sticks of margarine

•

1 stick of margarine

•

1 cup water

•

4 tablespoons of cocoa

•

4 tablespoons cocoa

•

6 tablespoons of milk

•

Bring above to a boil

Sift and Mix

Bring to a boil

Mix in

•

2 cups of sugar

•

1 package of confectionary sugar

•

2 cups of flour

•

1 teaspoon vanilla

•

½ teaspoon baking soda

Mix •

Frost when Brownies come out of oven 2 eggs and ½ cup of sour cream

4. Now – mix everything together

These freeze well!

Spread evenly into your greased jellyroll type pan

140

Desserts

Sarah’s Pumpkin Mousse Torte Ingredients Crust: 30-40 ginger snap cookies- crushed into crumbs 3 tablespoons of butter, melted pinch of salt

Filling: 1½ cups heavy cream

Sarah Jump - BOS Project Architect

12 oz cream cheese, softened 1 cup pumpkin puree 1½ teaspoons pumpkin pie spice 1¼ cup powdered sugar ¼ cup chopped pecans* ¼ cup toffee bits An extra pinch of cookie crumbs, pecans & toffee for garnish

Instructions For the crust: 6. Remove the bowl from the mixer and gradually fold in

1. 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.

about ⅔ of the whipped cream, saving the rest for the topping. Mixture will be thick and creamy. 7. Fold in the chopped pecans and toffee bits. Spread the filling into the cooled crust. Cover with plastic wrap and

2. Freeze crust for 10 minutes and then bake for 10 minutes. Allow to cool on a wire rack while you prep the filling.

To Serve

3. Let cool 1 minute before serving.

8. Spread the remaining whipped cream over the torte and

chill overnight or until filling has firmed up.

garnish with a crushed gingersnap, chopped pecans,

For the Filling

or toffee. (You can stir in a teaspoon of powdered sugar to the whipped cream but I chose to leave

4. Whip the heavy cream in a stand mixer with a whisk

mineunsweetened.)

attachment until medium-stiff peaks form. Scrape thewhipped cream into a separate bowl and wipe the

9. Chill until right before serving

mixer bowl out. (No need to wash it.) 5. Switch to the paddle attachment and beat the cream cheese until smooth and creamy. Add the pumpkin, pumpkinpie spice, and powdered sugar, mixing until smooth.

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Jenn’s Traditional Texas Sheet Cake Ingredients Cake Ingredients:

Frosting ingredients:

2 cups flour

½ cup butter (1 stick)

2 cups sugar

6 tbsp buttermilk

1 teaspoon baking soda

1 lb confectioner’s sugar

½ teaspoon salt

4 tbsp cocoa

½ cup buttermilk

1 teaspoon vanilla

2 large eggs

Jenn Rogers - DC Interior Designer III

1 teaspoon vanilla 2 sticks butter unsalted

Born and raised in Houston, some traditions never die!

4 tbsp cocoa 1 cup water

Instructions 1.

Preheat over to 350

2. Spray a jelly roll pan with non-stick cooking spray 3. In large mixing bowl, combine dry ingredients: flour, sugar, baking soda, and salt. Set aside 4. In a small mixing bowl, combine wet ingredients: buttermilk, eggs, and vanilla. Set aside 5. In saucepan on medium heat, add butter, cocoa, water. Bring to a boil while stirring frequently 6. Add saucepan mixture to the dry ingredients. Mix to combine. 7. Quickly add the wet ingredients and mix. 8. Pour mixture in jelly roll pan. Bake 15-20 minutes or until toothpick comes out clean. 9. Place on wire rack to cool and make frosting Frosting: 1.

Melt butter, 4 tbsp cocoa, and 6 tbsp buttermilk in a saucepan. Stir to combine. Bring to a boil while stirring frequently.

2. Add confectioners sugar and vanilla and stir to combine. 3. Pour evenly over warm cake 4. Let frosting cool (crucial!!), then cut and serve.

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Desserts

Carolina’s Arroz con Leche (Rice Pudding) Ingredients 1 cup rice 2 cups water 7 cups milk 2 cinnamon sticks (about 2” long) 2 cups sugar 1/3 tsp salt Cinnamon powder (for topping)

Carolina Otero - BOS Interior Designer III

Instructions 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!

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Jessica’s Peanut Butter Balls Ingredients 1 ½ cup crunchy peanut butter 2 cups butter 2 ½ (16 oz) boxes of powdered sugar 1 tsp vanilla extract 1 (12 oz) package of semi-sweet chocolate chips 1 (4 oz) paraffin wax

Jessica Hensley - DC Associate

Instructions 1.

Melt peanut butter and butter in saucepan pver 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

144

Desserts

Theodora’s Strawberry Cheesecake Ice Cream Ingredients 1 Frozen Banana 1/3 cup frozen strawberries 3 tablespoons Greek yogurt 1/2 teaspoon vanilla extract Graham cracker pieces

Instructions Theodora Dimov - BOS Sr. Int. Project Designer

1. Combine the banana, strawberries, yogurt and vanilla in a food processor until smooth & creamy. 2. Top with graham cracker pieces and enjoy.

Kimberly’s Grammy Cake’s Butter Cookies 1 cup butter 2/3 cup sugar 3 egg yolks 1 tsp. almond extract 2 1/2 cups flour Heat oven to 400 degrees. Mix butter, sugar, egg yolks and extract thoroughly. Add flour and mix well.

Kimberly Cullen - NY Associate

Using cookie press bake on ungreased baking sheet. Bake 7 to 10 minutes, or until set but not brown. Makes about 6 dozen cookies.

145

Laura’s “The Famous Brazilian Flan” Ingredients 2 cans of condensed milk (Nestle La Lechera) 2 cans of whole milk (use La Lechera can for measurement) 5 eggs (medium size) 2 cups of white cane sugar 1 cup of water

Instructions Laura Duenas - BOS Associate

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.

146

Desserts

Sophia’s Matcha Tiramisu Ingredients 1 package of lady fingers 2 tsp matcha powder 180ml warm water 1 ½ tbsp sugar 8oz mascarpone cheese (soften at room temperature) 3 egg yolk 3 tbsp sugar

Sophia Lin - BOS Interior Designer I

170ml heavy whipping cream 20 ml milk ¼ tsp vanilla extract

Instructions 1. In a medium size bowl, beat the mascarpone until

6. Dissolve matcha powder and 2 tablespoons of sugar in

smooth.

warm water and dip ladyfingers into the mixture and arrange one-byone in a 7x5 pan.

2. Place a heat-proof bowl over a small pot of simmering

7. Spread half of the mascarpone cream evenly over bottom

water over medium-low heat. Whisk the egg yolks, milk, and 3 tablespoons of sugar together until light and

layer of ladyfingers.

foamy.

8. Dip remaining ladyfingers into remaining matcha mixture

3. Pour the egg yolk into the mascarpone mixture. Beat on

and arrange them on top of the mascarpone layer.

medium speed until combined.

9. Gently press each down so they are nice and compact,

4. In a medium size bowl, beat the heavy cream and vanilla

spread remaining mascarpone mixture evenly on top.

extract together on medium-high speed until medium

Refrigerate for 4-6 hours.

peaks form.

10. After a couple hours in the refrigerator, sift a dense layer

5. Fold the whipped cream into the mascarpone mixture.

of cocoa powder all over the top.

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Stephen’s Oreo Balls Ingredients 1 package of Oreo cookies (crushed/ blended) 1 package of cream cheese (room temp) 8 ounces of dipping/ baking chocolate (I prefer half white half dark)

Instructions 1. Crush 1 package of Oreos to fine or med/ fine consistency. I prefer a

Stephen Messinger - BOS Project Architect

using blender. Alternative is smashed in a ziplock. 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: ǌ Dessert – No Bake! ǌ Best served chilled. Can be frozen for longevity and transport. ǌ Three ingredients, five step recipe, under 30 minutes to makeincluding prep. ǌ 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. ǌ 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.

148

Desserts

David’ (Susan) Cordell’s Chocolate Chip Cookies Ingredients 2-1/4 Cup All Purpose Flour 1 tsp. Baking Soda 16 tbs. (2 sticks) Unsalted butter – room temp ¾ cup granulated sugar ¾ cup light brown sugar 2 tsp vanilla extract (plus additional for syringe or eye dropper) 1 tbs bourbon

David Cordell - DC Associate Principal

2 large eggs 1 package of semi sweet/ bitter sweet chocolate chips (I look for ones with actual cacao in them, Ghirardelli is a good option)

“Best Chocolate Chip Cookies Ever”

Course Sea Salt – as required

Tools •

Rimmed baking sheets (2-3)

•

Silicone cookie mat or Tin Foil

•

Medium Cookie Scoop or Table Spoon

•

Syringe or eye dropper

Instructions 1.

Mix flour, baking soda and salt in a bowl, set aside.

8. Flatten each sphere with the heel of your hand until it compresses about 50%

2. Mix butter, sugar, brown sugar, vanilla extract and bourbon in a bowl with hand mixer until creamy

9. Using your index finger, make a slight depression or crater in the flat top of each cookie.

3. Add eggs one at time, beating after each until egg is fully incorporated to mixture

10. Using the syringe, drop 2-4 drops of vanilla extract into the depression on each cookie

4. Add flour mixture, pulsing beaters until risk of flour dust is past, and then until ingredients are fully incorporated.

11. Drop a small pinch of sea salt crystals onto the top of each cookie. They don’t all have to be in the depression,

5. Fold in chocolate chips with a silicone spatula

but try to get a few crystals in there if possible.

6. Preheat oven to 375°

12. Bake cookies for 10 - 11 minutes, rotating sheets half way

7. Place silicone mat or single layer of tin foil on each

through. Cookies should be starting to brown on top

baking sheet, and using scoop or spoon, scoop equal

13. Remove cookies let sit for 3 minutes or so, then transfer

portions of dough from bowl, rolling each into a smooth

to wire racks or non-heated surface to completely cool

sphere and place on tray.

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Kara’s Pumpkin Chocolate Chip Cookies Ingredients

Servings

Dry Ingredients

13 cookies

1 ¼ cups all-purpose flour

Prep Time:

½ teaspoon baking soda

10 minutes

2 teaspoons pumpkin spice

Cook Time:

¾ teaspoon sea salt

12 minutes Total Time: 22 minutes

Wet Ingredients

Kara Mazzotta - BOS Interior Project Designer

½ cup pumpkin puree (not pumpkin pie filling) ½ cup grapeseed oil or any neutral-flavored oil (avocado, sunflower, vegetable, etc.) ⅓ cup granulated sugar ⅓ cup light brown sugar 2 teaspoons vanilla extract ¾ cup vegan chocolate chips

Instructions 1. Preheat oven to 375 °F (190 °C). Line a large baking tray

5. Bake for 12-14 minutes until the edges are golden and the

with parchment paper and set aside.

tops are set. To check, lightly tap the top with your finger. The surface should only slightly depress. The outside will

2. To a large mixing bowl, add the Flour, Baking Soda,

appear somewhat soft but will firm up out of the oven.

Pumpkin Spice, and Salt. Whisk to combine well. Set

6. Remove from the oven and let the cookies cool for 5

aside.

minutes before transferring them to a cooling rack. Let

3. In a medium bowl add the Pumpkin, Oil, Granulated

them cool completely before enjoying.

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.

150

Desserts

Corrie’s Pumpkin Cranberry Bread Ingredients

Servings

2/3 cup shortening

2 loaves

2 cups sugar 4 eggs 2/3 cup water 2 cups pumpkin 3 1/3 cups flour 2 teaspoons baking soda

Corrie Chamberlin - BOS Interior Designer I

¾ teaspoon salt ½ teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon cloves 2/3-1 cup cranberries 2/3-1 cup chopped pecans (optional for those with nut allergies) 2/3-1 cup chocolate chips (optional but HIGHLY recommended)

Instructions 6. Slowly stir pumpkin, dry ingredients, and water into the

1. Set oven to 350°F .

electric blender. May need to add extra flour.

2. Grease and flour 2 bread pans – roughly 9x5x3”

7. Fold in pecans and cranberries.

3. Combine in bowl flour, baking soda, salt, baking powder,

8. Spoon into 2 greased pans.

cinnamon, and cloves.

9. Bake for 1 hour or until toothpick comes out clean.

4. Cream shortening; gently add sugar, blending well with electric mixer – medium speed.

10. Cool in pan. Then remove from pans and cool.

5. Add eggs, one at a time, beat between each one.

*For muffins, bake at 350 for 25 minutes.

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Carolyn’s Southern Living’s Pumpkin Praline Torte Ingredients

Whipped Topping

3/4 cup brown sugar

1 3/4 cups whipping cream

1/3 cup butter

1/4 cup powdered sugar

3 tablespoons whipping cream

1/4 teaspoon vanilla extract

3/4 cup chopped pecans

Topping

4 large eggs

chopped pecans

1 2/3 cups sugar 1 cup vegetable oil

Carolyn BaRoss - NY Principal

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

Instructions Step 1 Cook first 3 ingredients in a saucepan over low heat,

Step 5 Prepare Whipped Cream Topping: Beat cream

stirring until sugar dissolves. Pour into 2 greased 9-inch

until soft peaks form. Add sugar and vanilla, beating

round cakepans: sprinkle evenly with 3/4 cup pecans. Cool.

until blended.

Step 2 Beat eggs, sugar, and oil at medium speed with an

Step 6 Place 1 cake layer on a serving plate, praline side

electric mixer. Add pumpkin and vanilla, beat well.

up: spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining

Step 3 Combine flour and next 4 ingredients: add to

Whipped Cream Topping over top of cake. Sprinkle cake

pumpkin mixture, beating until blended. Spoon batter

with chopped pecans. Store in refrigerator.

evenly into prepared cakepans.

(Not a diet dish, but it's "tried and true", a decadent family

Step 4 Bake at 350 degrees for 30 to 35 minutes or until a

Thanksgiving favorite)

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.

152

Desserts

Grace’s Pumpkin Creme Brulee Ingredients 1 1/2 cups heavy cream 1/2 cup whole milk 1/8 tsp cinnamon

Grace Nugroho - BOS Senior Project Architect

Servings 4

2 pinches nutmeg

Prep Time:

1 pinch ginger

45 minutes

1 pinch ground cloves

Cook Time:

4 egg yolks

3 hours and 30 minutes

1/2 cup granulated sugar

Total Time:

1/4 cup canned pumpkin puree

4 hours and 15 minutes

1/3 cup coarse sugar or raw sugar

Instructions 1. Preheat the oven to 300°F.

6. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure

2. n a medium saucepan, heat the cream, milk, cinnamon,

the plastic does not touch the surface of the custard.

nutmeg, ginger, and cloves over medium heat, stirring

7. Refrigerate at least 2 hours, and up to 24 hours.

occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.

8. When ready to serve, preheat a broiler to very hot (or

3. In a large bowl, whisk the egg yolks with the granulated

fire up your kitchen torch). Uncover the chilled custards.

sugar. Whisking constantly, gradually pour in the hot

Pour as much coarse sugar as will fit onto the top of 1 of

cream mixture. Whisk in the pumpkin puree.

the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard

4. Pour the mixture into 4 oven-proof ramekins and arrange

any remaining sugar.

in a hot water bath.

9. Place the ramekins on a baking sheet or in a roasting pan

5. Bake in the center of the oven until almost set but still a

and broil until the sugar is melted and well browned, 1 to

bit soft in the center, 30 to 40 minutes. The custard should

2 minutes.

“shimmy” a bit when you shake the pan; it will firm up

10. Let cool 1 minute before serving.

more as it cools.

153

Athena’s Pistachio Cake Ingredients 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 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

154

Desserts

Instructions 1. Heat oven to 325 degrees F. Line the bottom and long

6. Bake for 60 to 70 minutes. Look for a toothpick inserted

sides of a loaf pan with a sling of parchment paper. Coat

into the center of the cake to come out clean and then,

paper and exposed short sides of loaf pan with nonstick

do a second check near the top. I find with loaf cakes that

spray or butter.

the undercooked batter likes to hover right below the top crust. It often takes 10 minutes extra (built into this baking

2. With a food processor: In the work bowl of your food

time already) just for that to set for me.

processor, grind pistachios, sugar and salt together until

7. Let cake cool in pan on rack for 10 to 15 minutes, then run

as powdery as you can get them without it turning to paste.

a knife around cake and transfer to cooling rack. Let cool completely.

3. Cut butter into small chunks and blend with pistachio

8. To make glaze (optional): Bring pistachios, sugar, zest,

mixture. It’s going to be lumpy at first, and then balled for a minute, but keep running the machine until the mixture

and juice to a simmer in a small saucepan; simmer for 2 to

loosens up into a frosting-like consistency, i.e. smooth and

3 minutes then pour over cooled cake.

shiny.

9. Cut into slices. Cake is great on the first day but even

4. Add eggs, one at time, blending briefly between each,

better on the second, as the ingredients settle. Keep at

scraping down sides as needed. Add milk, blend to

room temperature for several days, wrapped in foil, or

combine. Add extracts and baking powder and blend to

longer in freezer.

fully combine, scraping down workbowl. Add flour and pulse just until it disappears. 5. Scrape batter into prepared pan and spread top smooth.

155

Ramsey’s Pear Compôte Ingredients 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

Ramsey Bakhoum - BOS Senior Project Architect

Fresh cinnamon sticks, grind Grand Marnier (other citrus-based alcohols also work) Dash of pink sea salt Dried Rosemary (slightly broken)

Cooke Time 2 hours and 30 minutes

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

156

Desserts

Instructions 1. Rinse. Peel half of the pears with a peeler, leave the other

11. Add a little bit more sugar and cinnamon to taste. Most

half with the skin on.

of the cooking time is just checking on it and stirring it occasionally, (mixture from the bottom, bringing it to the

2. Chop into different sizes, some small some larger,

top and repeating.. be sure to use a wooden spoon or

removing stem, base, core, and seeds.

spatula that you don’t use for savory dishes).

3. In a large pot, pour a few oz. of the Grand Marnier,

12. About 1 hour in, add juice from another orange and a

enough to coat the bottom of the pot.

little bit more orange zest. (Taste mixture and check

4. Stir in the sugar and cinnamon (about half of what you

flavor. Should have hint of cinnamon but some tart/

would use in an apple pie filling).

tanginess to it).

5. Add juice from two of the oranges (roll orange on table

13. Keep stirring often. The pectin will get thicker and the

before cutting).

pears will begin to break down due to the acidity (it’s at this point you can add the balsamic if you wish).

6. Add the pears and start to simmer on medium heat, stir occasionally (no lid is used during cooking).

14. About a half hour later, add final pinch of cinnamon, a pinch of the sea salt, (optional dash of pepper goes in

7. Always stir from the bottom, bringing up to the top

here) add a little bit of the dried rosemary, a handful or

(gently, as to not mash the fruit).

two of the wild blueberries and juice from 1 lemon.

8. As the pear heats up, moisture from the fruit will start

15. Lower temperature a little bit. Keep cooking and

to settle on the bottom; that’s the pectin forming. Stir occasionally over the next couple of hours. You never

stirring till desired texture is achieved (shorter for rustic

want anything to stick to the bottom of the pot, but it

appearance or longer for smoother texture).

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).

157

Happy Holidays We hope you enjoy our family favorites and create one or two of our recipes during this holiday season. BOS - New York Washington DC