Berardi Holiday Favorites

introduction

Here at Berardi Partners, our expertise is architecture, but our passion is people. That’s why all of the proceeds from this recipe book will be donated to the Columbus Dream Center, a volunteer-driven organization dedicated to helping underserved individuals and families in our community. We are so excited to share with you some of our favorite holiday recipes that evoke joyous and fun-ďŹ lled memories. You will ďŹ nd recipes for every meal and of course, a couple extra in the dessert section! Our employees share their personal memories associated with each dish and we all hope that you are able to make your own memories with these recipes. The holidays are a great time to gather in the kitchen and spend time with loved ones, creating delicious meals that bring everyone together. We would love to hear about your experiences, so when you try the recipes, be sure to tag us on social media!

@berardipartners

info@berardipartners.com

614.221.1110

All rights reserved. No part of this book or portions thereof may be reproduced, distributed or transmitted in any form or by any means, including photocopying, recording or other electronic or mechanical methods, without written permission from the author. For additional information, please contact Sarah Clapper representing Berardi Partners, Inc. at 1398 Goodale Boulevard, Columbus, Ohio 43212 or 614-221-1110.

Copyright Š 2018 Berardi Partners, Inc. For additional inquiries, please visit www.berardipartners.com The recipes and photography were provided by employees of the firm and no one claims to be a professional chef. However, all the recipes provided have been taste-tested and approved by the employees listed throughout this book, and we hope that you will enjoy the dishes presented.

contents Breakfast

Homemade Cinnamon Rolls Santa’s Quinoa Power Bowl Buckwheat Egg Muffins

06 08 10

Appetizer Bacon Wrapped Dates Festive Grilled Chicken Salad Thai Pumpkin Curry Soup Brussel Sprout & Sweet Potato Hash Jellied Apple Spice Cranberry Sauce Toad in the Hole

14 16 18 20 22 24

Entree Holiday Inspired Pasta Broccoli Basil Chicken Bake Homemade Chicken & Noodles Chicken Paprika with Spaetzle Chicken Yuca Pasteles

28 30 32 34 36

Dessert Chocolate Cake Pops Butterscotch Cookies Classic Chocolate Chunk Cookies Cut Out Cookies Nutella Cheeseball Blueberry Basil & Goat Cheese Pie Pecan Pie Tarts Cherry Pie Trembling Coconut Custard Pumpkin Pie Squares

40 42 44 46 48 50 52 54 56 58

breakfast (noun)

break·fast | \ ˈbrek-fəst

1 : the first meal of the day especially when eaten in the morning 2 : the food prepared for a breakfast

LAUREN MARTORANO OFFICE ADMINISTRATOR

“There is something about the sweet aroma of fresh baked cinnamon rolls that reminds me of my childhood. This recipe was inspired by the classic Pillsbury recipe, with additions to enhance the texture and flavor. I hope you all enjoy this fresh new take on an old classic.”

HOMEMADE CINNAMON ROLLS Makes 8-10 servings

INGREDIENTS

DIRECTIONS

Dough: 3/4 cup whole milk 2 1/4 tsp. active yeast (1/4-ounce package yeast) 1/4 cup granulated sugar 2 eggs 1/4 cup unsalted butter 3 cups bread flour AP flour for dusting extra butter for greasing

Prepare ingredients: Preheat oven to 350°F. Heat milk in a small pot over medium heat until it reaches 110°F. Heat butter for dough in a separate small pot over medium heat until melted. Spread extra butter for greasing all over a 9×9-inch baking dish. Separate 1 egg, discarding white.

Filling: 2/3 cup dark brown sugar 1/2 tbsp. ground cinnamon 1/4 cup unsalted butter

Knead dough: Dust a clean, dry work surface with some AP flour. Pour dough onto floured surface. Using your hands, knead dough until somewhat elastic and sticky. Cover with plastic wrap and allow to rise for 1 hour, until doubled in size.

Cream Cheese Frosting: 4 oz. cream cheese 3 tbsp. unsalted butter 3/4 cup powdered sugar 1/2 tsp. vanilla extract Topping: 1/2 cup slivered almonds

Make dough: Pour milk into a large heat safe bowl. Add yeast to bowl with milk and wait for it to bubble (this means yeast is activating). Once mixture is bubbling, stir in granulated sugar, egg, egg yolk, and butter. Stir together until fully combined. Stir in flour and 1/2 teaspoon salt.

Make filling: While dough rises, add butter for filling to small pot from butter, and place over medium heat. Cook until melted. Remove pot from heat and whisk in dark brown sugar, cinnamon and 1/4 teaspoon salt.

Roll dough: After dough has risen, dust more AP flour on top and using a rolling pin, roll into a 14×9-inch rectangle.

Pour filling on top of dough, leaving a 1/4-inch border on the edges. Starting from the long side of the rectangle, tightly roll up the dough like a jelly roll. Seal edges and place dough seam-side down. Using a serrated knife, cut dough into 1-inch pieces.

Bake dough: Arrange cinnamon rolls in an even layer cutside up in prepared baking dish. Cover again with plastic wrap and allow to rise another 30 minutes. Remove plastic from dish, and transfer to oven to bake until golden brown, about 25 minutes.

Make frosting: While cinnamon rolls bake, in a large bowl combine cream cheese, butter for frosting, powdered sugar, and vanilla extract. Whisk until very smooth and fluffy.

06 | BERARDI HOLIDAY FAVORITES

Plate cinnamon rolls: When cinnamon rolls are finished baking, remove from oven and allow to cool for 5 minutes.

Pour over frosting and top with slivered almonds.

BERARDI HOLIDAY FAVORITES | 07

08 | BERARDI HOLIDAY FAVORITES

MEREDITH HIGGINS PROJECT DESIGNER

“The first time I made this dish was with my husband after we had first gotten married. It’s so easy to make and absolutely delicious, perfect for newlyweds learning to cook together.

Preparing meals together has since become a favorite activity for us....even though he still can’t pronounce ‘quinoa’!”

SANTA’S QUINOA POWER BOWL Makes 2 servings

INGREDIENTS

DIRECTIONS

Bowl: 1/2 cup quinoa uncooked 1 1/4 cup unsweetened almond milk coconut blend 1 tsp. group cinnamon 1 tbsp. maple syrup 1 tbsp. almond butter

Add quinoa and almond milk to a small saucepan. Bring the mixture to boil, then reduce to simmer and cook for 15 minutes, stirring occasionally, until it’s creamy and the quinoa is cooked. Stir in cinnamon, maple syrup and almond butter.

Toppings: 1 banana 2 tbsp. chia seeds 2 tbsp. flax seeds 1/3 cup chopped almonds 1/2 cup granola drizzle of honey 2 tsp. almond butter

Transfer to two bowls and top with sliced banana, chia seeds, flax seeds, chopped almonds, granola, honey and additional almond butter.

BERARDI HOLIDAY FAVORITES | 09

SARAH CLAPPER MARKETING AND BUSINESS DEVELOPMENT MANAGER

“Every year I look forward to our family’s traditional Christmas Feast. With the entire family gathered around the table, there always seems to be about two dishes per person! That’s why over the years I’ve learned my lesson and now prefer a quick and light breakfast in the morning. I love these buckwheat egg muffins because they are easy to take with me on the road and also provide protein and energy to last the entire day! These also guarantee that I will have plenty of room for dessert later in the day!”

BUCKWHEAT EGG MUFFINS Makes 10-12 servings

INGREDIENTS

DIRECTIONS

2 cups water 1 cup buckwheat groats 1/2 onion (chopped) 1 cup shredded carrots 4 oz. spinach (about 1 cup, loosely packed) 2 eggs 1/4 cup freshly grated parmesan cheese 1/2 tsp. oregano (or thyme) 1/2 tsp. garlic powder 1/2 tsp. salt and pepper

Combine water and buckwheat groats in a medium saucepan and bring to a boil. Cover, reduce heat to simmer and cook for about 10 minutes. Remove from heat, drain any excess liquid and set aside.

In a non-stick pan, heat the onion and shredded carrots for a few minutes, until soft, then add spinach, cooking just until spinach has barely wilted, about two minutes. Remove from heat.

Pre-heat oven to 350°F and lightly grease a muffin pan.

In a large bowl, combine the buckwheat groats, cooked spinach, carrots and onions, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.

Spoon mixture into prepared muffin tin about 1/4 cup at a time, being careful not to overfill.

Place the pan in the oven and bake for 20 minutes. While still hot, top with additional grated cheese.

10 | BERARDI HOLIDAY FAVORITES

BERARDI HOLIDAY FAVORITES | 11

appetizer (noun)

ap·pe·tiz·er | \ ˈa-pə-ˌtī-zər

1 : a food or drink that stimulates the appetite and is usually served before a meal 2 : something that stimulates a desire for more

CORI MEDLEY PROJECT COORDINATOR

“One Christmas we learned that even the dog was a fan. My grandma took the dates out of the oven to cool off and then chaos ensued!! The dog smelled the bacon and ran full speed ahead, across the house, knocking my grandmother down, sending the tray of dates in the air scarfing down all the food he could. Luckily my dad was able to calm the dog down, but not before he filled his belly and left everyone waiting for the main course.” *Disclaimer*: no grandmothers were harmed in the making of these dates.

BACON WRAPPED DATES Makes 20-24 servings

INGREDIENTS

DIRECTIONS

20 to 24 Medjool dates (12 to 16 oz.)

4 oz. goat cheese 12 to 16 oz. bacon

Heat the oven to 400°F. Line a baking sheet with parchment or a baking liner and set aside.

Cut open the dates: Use a paring knife to cut a slit in the side of the date. Use your thumbs to open the date slightly.

Remove the pits if your dates still have them inside.

Stuff with goat cheese: Use a spoon to stuff a little goat cheese into each date. Use the back of the spoon to press the cheese into the date. Press the date closed.

Wrap the dates with bacon: Cut the strips of bacon in half.

Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.

Arrange the dates on the baking sheet: Space the dates a little apart and lay them on one side.

Bake for 15 minutes. After 15 minutes, flip the dates to the other side.

Continue baking for another 15 to 20 minutes: Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it.

Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms.

Serve warm or room temperature.

Tip: to prevent the toothpicks from burning, try soaking them in water beforehand.

14 | BERARDI HOLIDAY FAVORITES

BERARDI HOLIDAY FAVORITES | 15

16 | BERARDI HOLIDAY FAVORITES

JOE BERARDI PRICIPAL, PROJECT MANAGER

“Having a young family offered us the opportunity to create new family traditions and memories. One of our favorite traditions is creating fun and easy meals where our children can help in the kitchen. The first time we made this salad, our kids were three and worked on putting chicken in the salad bowl. At some point, with the fun and excitement of helping, the kids decided it would be fun to really ‘toss’ the chicken... Let’s just say year two of the salad was better than year one.”

FESTIVE GRILLED CHICKEN SALAD Makes 4-6 servings

INGREDIENTS

DIRECTIONS

Marinade: 2 tbsp. freshly squeezed lemon juice 1 tsp. fresh oregano, chopped 1 tsp. garlic, crushed pinch of salt and pepper to taste

Combine the marinade ingredients and generously apply to the chicken on both sides. Refrigerate for a minimum of two hours, or overnight if possible.

Salad: 6 oz. baby spinach 4 chicken breasts handful of pomegranate arils 1/2 red onion, thinly sliced 1 avocado, chopped Dressing: 1 tbsp. balsamic vinegar 1 tsp. raw honey 2 tbsp. extra virgin olive oil

Place chicken on a ridged grill pan on medium-high heat and grill the chicken for about 5 minutes per side, turning once, until cooked through.

While the chicken is cooking, combine the spinach, pomegranate arils, red onion and avocado in a big salad bowl.

Once the chicken is cooked, transfer to a chopping board, slice and mix in with the salad.

In a separate bowl, combine the balsamic vinegar, raw honey, extra virgin olive oil and salt and pepper and drizzle over the salad Finally, serve and enjoy!

Salt and pepper, to taste

BERARDI HOLIDAY FAVORITES | 17

FARHANA ISLAM DESIGN INTERN

“Holiday foods are always bi-cultural in my family; a cross between our American identity and our South Asian roots. You can find a traditional Indian dish next to our turkeys. These days you can also find a dish that’s a fusion of both culture. If I had it my way, I’d add spices to everything, but in the case of this pumpkin soup, a little curry goes a long way.”

THAI PUMPKIN CURRY SOUP Makes 4 servings

INGREDIENTS

DIRECTIONS

1 (13.5 oz.) can coconut milk (organic for thicker consistency) 4 tsp. curry paste 1 cup pumpkin puree 2 cloves garlic, finely minced 1/2 tsp. ginger, finely minced/grated 1/8 tsp. ground cinnamon 1/8 tsp. ground nutmeg 2 tbsp. honey 1 tbsp. soy sauce squeeze of fresh lime juice salt to taste garnish (your choice)

In a heavy bottom stock pot heat three tablespoons of the coconut milk (use the thick cream at the top of the can) over medium high heat along with 4 tsp of the curry paste, garlic, and ginger. Continue to cook this, stirring constantly until raw smell of ginger and garlic has dissipated.

18 | BERARDI HOLIDAY FAVORITES

Add remaining amount of coconut milk, pumpkin puree, spices, soy sauce and honey. Using a whisk, stir until the soup is smooth and creamy with no lumps. Continue to simmer on low heat for 8-10 minutes.

Serve hot with garnishes like cilantro, green onion, pumpkin seeds, pomegranate or lime wedges.

BERARDI HOLIDAY FAVORITES | 19

20 | BERARDI HOLIDAY FAVORITES

CORY BASHAM PROJECT COORDINATOR

“Brussel sprout and sweet potato hash was always one of my favorites growing up. This dish reminds me of Saturday mornings, eating breakfast with my family, laughing and having fun together. It pairs well with eggs for breakfast and is definitely one of my favorite side dishes for dinner. It’s perfect in the fall because it encompasses all of the fall colors!”

BRUSSEL SPROUT & SWEET POTAOT HASH Makes 3-4 servings

INGREDIENTS

DIRECTIONS

5-6 slices of bacon (cooked and chopped) 2 tbsp. of butter 1 sweet potato (diced or cubed) 1 yellow onion (diced) 12 brussel sprouts (cut in half) pinch of sea salt pinch of ground black pepper balsamic glaze

Cook bacon in pan till crispy. Set aside on a paper towel.

In a new skillet add 1 tablespoon of butter and sweet potatoes and sauté for 5 min. on a medium heat. Stir occasionally.

Add diced onion and sauté for another 8-10 minutes, stirring occasionally.

Once onions are caramelized add brussel sprouts (add butter if necessary), cover pan with lid and sauté for another 5-8 mins. Once brussel sprouts edges are brown and soft remove from heat.

Season with salt and pepper to taste. Add chopped bacon and drizzle balsamic glaze.

Toss and serve!

BERARDI HOLIDAY FAVORITES | 21

NAOMI BEASLEY-PORTER PROJECT LEADER

“Holiday dinners are a HUGE deal in my family! I usually prepare everything but the turkey… And one year I nervously, yet excitedly, decided to try my hand at homemade cranberry sauce too (no more cans here). I remember seeing my mom (the best chef in the house) sample my sauce first and LOVED it! I have been making it annually ever since, and it is now my favorite holiday treat to prepare. Because I make it a week in advance, it is the perfect activity to usher in the holiday season.”

JELLIED APPLE SPICE CRANBERRY SAUCE Makes 8 servings

INGREDIENTS

DIRECTIONS

1 (12 oz.) bag of cranberries 3/4 cup orange juice 1 1/4 cups apple cider 1/2 tsp. ground cloves 2 cinnamon sticks 1 splash vanilla extract (if that’s your thing) 1/2 cup honey or agave 2 tbsp. unflavored gelatin 1/2 cup cold filtered water

Place cranberries, orange juice, apple cider, cloves, cinnamon sticks, (vanilla), and honey/agave in pot and bring to boil. Stir frequently until the cranberries have popped open.

Remove the cinnamon sticks. Then strain the mixture into the second pot. This step can be a bit messy but it’s important to press hard and ensure you get all of the juice from the cranberries.

Once done straining the mixture, set it aside. Add the gelatin to the 1/2 cup of cold water in the measuring cup.

Stir it until dissolved completely, then add it to the cranberry mixture. Once it is all mixed in, taste test it to ensure that it is sweet/tart enough. You can add more honey/agave if necessary.

Pour the mixture into the mason jars (leave a little space at the top) or into the mold, then refrigerate for a few hours or until it has set. Enjoy!

22 | BERARDI HOLIDAY FAVORITES

BERARDI HOLIDAY FAVORITES | 23

24 | BERARDI HOLIDAY FAVORITES

MARIA ANDERSEN PROJECT MANAGER

“My first Christmas in London, England was with my husband’s family ten years ago. They served a traditional roast dinner with various roasted vegetables, roasted potatoes and sage and onion stuffing. Along with all of this, they served Toad in the Hole. It was all so delicious and I just love the name. I’ve been making this dish ever since for all of our Christmas dinners. I remember I did not have room for dessert that night! My daughter and husband love it when I make this and it is a holiday favorite dish in our house.”

TOAD IN THE HOLE Makes 6-8 servings

INGREDIENTS

DIRECTIONS

5 links pork sausage 1 tbsp. vegetable oil 2 cups all-purpose flour 4 eggs 1 cup milk salt and pepper to taste

Preheat the oven to 400°F. Pour the oil into the bottom of a baking dish, and arrange the sausages over it, in a single layer. Bake for 10 minutes in the preheated oven.

Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.

Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the center is risen and browned. Don’t worry if the underside seems slightly soft, as this is normal.

Serve as a side dish alongside a roast or turkey dinner.

BERARDI HOLIDAY FAVORITES | 25

(noun)

entrée

en·trée | \ ˈän-ˌtrā

1 : the main course of a meal in the U.S.

JOE BERARDI PRINCIPAL, PROJECT MANAGER

As the kids grow older, our ambition and love of creating new memories grows with them.

One area where we struggle in the kitchen, is when it comes to garlic - some love its pungent flavor and aroma (i.e. Mom and Stella) while others could do without it (i.e. Dad and Sophia) or at least minimize the amount. Whatever you decide, aim to buy the freshest ingredients and make sure no one sneaks in extra cloves of garlic in the sauce.

HOLIDAY INSPIRED PASTA Makes 4-5 servings

INGREDIENTS

DIRECTIONS

3 servings dry whole wheat spaghetti noodles 3 tbsp. olive oil 1 pint cherry tomatoes 1/3 cup chopped onion 2 cloves garlic, minced 1/8 tsp. salt and pepper dash of crushed red pepper flakes dash of oregano 1 (5 oz.) package baby spinach leaves 1.5 ounces goat cheese, crumbled

Fill medium-sized pot with water and bring to a boil. Add pasta and cook according to package directions until pasta is cooked al dente.

28 | BERARDI HOLIDAY FAVORITES

In a deep skillet, add the olive oil, tomatoes, and onion.

SautĂŠ for 5-7 minutes or until tomatoes start to break apart and release some of their juices.

Stir in the garlic, salt, pepper, red pepper, oregano, and spinach leaves. Cook another 2-3 minutes or until spinach begins to wilt - do not overcook.

Stir in the pasta and goat cheese. Toss to mix well. Serve immediately with additional goat cheese if desired.

BERARDI HOLIDAY FAVORITES | 29

30 | BERARDI HOLIDAY FAVORITES

MICHAEL RIEBESELL PROJECT LEADER

“This broccoli chicken bake was always the dish I looked forward to when coming home from school at the holidays. This was always the dish we had when the family was together decorating the Christmas tree the Saturday after thanksgiving. With the filling potatoes, extra amounts of chicken and enough cheese on top that nothing could be seen underneath, this dish was perfect for those frigid fall nights in south Florida.”

BROCCOLI BASIL CHICKEN BAKE Makes 6-8 servings

INGREDIENTS

DIRECTIONS

2 lbs. boneless, skinless chicken breast or thighs, cubed 3-4 cups broccoli florets 2 large potatoes, diced into quarter cubes 2/3 cup red onion, chopped 2 cloves garlic, minced 1/3 cup olive oil 1 1/2 tsp. italian seasoning, dried 1/2 tsp. sea salt 1/4 tsp. pepper 2 cups shredded mozzarella cheese 1 cup fresh basil leaves

Preheat oven to 375°F. Mist 9x13 inch baking dish with cooking spray.

In the baking dish, combine the broccoli, potatoes, onion, and garlic. Drizzle with oil, add seasonings, salt and pepper and toss to coat.

Spread evenly amongst the baking dish, cover with foil and bake for 12 minutes.

After 12 minutes, remove from oven, add chicken, toss and place back in oven to bake for another 8 minutes.

Then again remove from oven, toss once more, top with shredded mozzarella cheese and place back in oven without foil and bake for an additional 5-10 minutes or until chicken is cooked through and potatoes are soft.

Remove from oven and garnish with fresh basil leaves and additional cheese, if desired.

BERARDI HOLIDAY FAVORITES | 31

JON MICHAEL STROHMENGER IT MANAGER, PROJECT LEADER

“This recipe has been handed down in our family over the years, originating from Pennsylvania Dutch/Amish. You can cut the noodles in whatever shape you like or thickness to have a little fun with it.”

HOMEMADE CHICKEN & NOODLES Makes 4 servings

INGREDIENTS

DIRECTIONS

1 whole chicken (roasting) 1 small onion Salt and pepper to taste 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 tbsp. butter 1 egg 1/2 cup milk pinch of parsley

Cook chicken with onion. Drain chicken (keeping liquid) and cut up (shred).

Make the dough: Sift together flour, baking powder and salt. Rub in butter. Add egg and milk to make soft dough.

Roll out on floured surface and cut into noodles or squares.

Drop noodles into boiling broth. If more broth is needed, add either 1 can chicken broth or an envelope of instant chicken broth and water.

Turn down heat after dough has cooked. Add parsley and simmer.

Can be served by itself or over mashed potatoes.

32 | BERARDI HOLIDAY FAVORITES

BERARDI HOLIDAY FAVORITES | 33

34 | BERARDI HOLIDAY FAVORITES

JULIE TROIE PROJECT LEADER

“My grandmother would make this dish only on special occasions and I remember everyone being very excited every time she would make it. Back in the early 1990’s, my grandma was a school bus driver and she shared this dish for a district wide school bus driver cookbook and I am happy to share this family recipe again.”

CHICKEN PAPRIKA WITH SPAETZLE Makes 4 servings

INGREDIENTS

DIRECTIONS

Chicken Paprika: 8 slices of bacon 1/4 cup finely chopped onion 3/4 cup flour 1 1/2 tsp. salt 1 1/2 tsp. paprika 2-3 lb. chicken breast 2 tbsp. chicken broth 2 tbsp. margarine 2 tbsp. flour 1 cup chicken broth 2/3 cup milk 1 1/2 tbsp. paprika 1 1/2 cup sour cream

Dice bacon and cook slowly in skillet until slightly crisp and brown. Add finely chopped onion to bacon and cook until transparent. Remove bacon and onion from skillet.

Spaetzle: 3 tsp. salt 2 1/3 cup flour 1 egg 1 cup water 1/4 cup margarine, melted

Combine flour with salt and paprika. Coat diced chicken breast with flour mixture. In skillet, starting with the meatiest pieces, brown chicken, then reduce heat. Add 1-2 tbsp. of chicken broth to chicken, cover and cook slowly for 25-40 minutes or until tender.

Melt margarine in a small saucepan. Blend 2 tbsp. flour into margarine and heat until mixture bubbles, stirring constantly. Remove from heat.

Add 1 c. chicken broth gradually to flour/margarine mixture, stirring constantly. Return to heat, and still stirring constantly, bring to boil, then cook and stir 1-2 minutes longer. Gradually add to sauce 2/3 c. milk and 1 1/2 tsp. paprika. When thoroughly heated, remove from heat. In small amounts at a time, add sour cream, whisking into sauce. Then mix in bacon and onion.

Pour sauce over each piece of chicken in skillet. Continue cooking for 3 to 5 minutes, stirring frequently, until thoroughly heated. DO NOT BOIL. Cover tightly, turn off heat, let stand about 1 hour, spooning sauce over chicken twice an hour. Reheat before serving.

Bring 2 quarts of water to boil (with 2 tsp. salt). Sift together 2 1/3 c. flour and 1 tsp. salt. Mix in bowl 1 slightly beaten egg with 1 c. water then gradually add the flour mixture.

Batter should be thick and break from spoon instead of pouring in a continuous stream. Spoon into boiling water by 1/2 tsp. dipping spoon into water each time. Cook only one layer of noodles at a time, do not crowd. After noodles rise to surface, boil gently 5-8 minutes or until soft when pressed against side of pan. Remove from water and drain well. Toss with 1/4 c. margarine, melted.

Place chicken on one end of platter, noodles at other end.

Cover chicken with sauce, sprinkle with paprika. Garnish with parsley or bay leaf.

BERARDI HOLIDAY FAVORITES | 35

ROLANDO MATIAS PRINCIPAL, DIRECTOR OF SENIOR LIVING ENVIRONMENTS

“For a proper Puerto Rican Christmas, yuca pasteles are an absolute must! They are not the easiest dish to make, but let’s face it, Christmas only happens once a year. In my family, Abuelita’s yuca pasteles were always at the center of our family feasts during the holidays!”

CHICKEN YUCA PASTELES Makes 4-6 servings

INGREDIENTS

DIRECTIONS

Filling: 1 lb. boneless chicken thighs, cubed 2 tbsp. sofrito 6-8 pimento olives, sliced 1 roasted bell pepper, diced 1 small box raisins 2 tbsp. annatto oil 2 oz. tomato puree (or 1 tbsp. tomato paste plus 2 tbsp. water) 1 tsp. dried oregano 1 dried bay leaf 1/2 tsp. ground cumin 4 oz. canned garbanzo beans (chickpeas), rinsed 1/4 cup water salt & pepper

Instructions for the filling: Sauté sofrito in annatto oil for two or three minutes at medium-high temperature. Add tomato puree and spices. Let it cook for a minute or two.

Add the chicken, salt, pepper and water. Cover and reduce the temperature. Let it simmer for ten to fifteen minutes.

Set aside 1/4 cup of the chicken sauce/broth. Then, add olives, raisins and pimento. Let it cook uncovered for five minutes at medium temperature. Let it cool completely.

Dough: 4 lbs. yuca, grated 1/4 cup milk 1/4 cup reserved broth 3 tbsp. annatto oil 2 tsp. salt

36 | BERARDI HOLIDAY FAVORITES

Instructions for the annatto oil: Add annatto seeds to cold oil. Turn heat on and let it simmer for 3 to 4 minutes.

Remove the seed and reserve the oil.

Instructions for the dough: Remove excess liquid from the grated cassava. Add the rest of the ingredients. Mix until well combined. Adjust salt if necessary.

Wrapping the yuca pasteles: Heat the banana leaf pieces to make them pliable. Lay a piece of parchment paper on a work surface. Place a piece of banana leaf in the center.

Brush the leaf with annatto oil. Add a scoop of dough.

Slightly flatten and spread the dough. Place a spoon full of filling along the center of the dough. Fold the parchment paper in half. Then, fold the edges to form a horizontal seam. Now, fold each end of the parchment paper. Tie the pastel with a piece of 40-inch kitchen twine.

Cooking the pasteles: Boil pasteles in salted water for 4550 minutes. You can freeze raw pasteles. They will last up to 6 months in the freezer. To cook frozen pasteles, boil in salted water for about 60-75 minutes.

BERARDI HOLIDAY FAVORITES | 37

dessert (noun)

des·sert | \ di-ˈzərt

1 : a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal 2 British : a fresh fruit served after a sweet course

40 | BERARDI HOLIDAY FAVORITES

CORI MEDLEY PROJECT COORDINATOR

“These cake pops didn’t start off as glamorously as one would think. I was making a cake for my friend’s holiday party when my clumsiness got the best of me. I had planned on going above and beyond by making a tiered cake but I dropped the bottom tier, fresh out of the oven! I had to get creative with what little resources I had: I looked at the salvageable cake and all the icing and decided to try my luck. And guess what? The pops turned out even better than the cake and they were a huge hit at the holiday party!”

CHOCOLATE CAKE POPS Makes 40 servings

INGREDIENTS

DIRECTIONS

Chocolate Cake: 1 cup all-purpose flour 1 cup granulated sugar 6 tbsp. unsweetened natural cocoa powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup melted coconut oil 2 large eggs (room temp.)

1 tsp. vanilla extract 1/2 cup hot water

Preheat oven to 350°F. Grease a 9-inch pan.

Chocolate Frosting: 6 tbsp. unsalted butter (room temp.)

3/4 cup confectioners’ sugar 1/2 cup unsweetened natural cocoa powder 2-3 tsp. heavy cream 1/2 tsp. vanilla extract Coating: 32 oz. candy melts or coating SPRINKLES, of course

Cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Pour the batter evenly into the prepared pan. Bake for 25-27 minutes. Allow the cake to cool completely.

Frosting: Beat the butter on medium speed until creamy.

Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add another teaspoon of milk/cream if it looks a little too thick.

Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.

Measure 1 scant tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.

Melt the coating in a 2-cup liquid measuring cup. Use a microwave or you can use a double boiler and pour some at a time into the liquid measuring cup. Let the coating cool down for a few minutes before you begin dipping. If it’s too hot when you dip, the coating will crack.

Coat the cake balls: Remove only 2-3 cake balls from the refrigerator at a time. (Keep the rest cold!) Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Dip the cake ball into the coating until it is completely covered, including the base. Decorate the top with sprinkles and place upright into a styrofoam block or box. Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping! Coating will set within an hour.

BERARDI HOLIDAY FAVORITES | 41

DEREK MICHAELIS PROJECT COORDINATOR

“My great grandmothers butterscotch cookies are a holiday tradition. For as long as I can remember, my mother has been letting me help her bake a batch every Thanksgiving and Christmas. It is by far the best thing about going home each year!”

BUTTERSCOTCH COOKIES Makes 3 dozen cookies

INGREDIENTS

DIRECTIONS

2 cups brown sugar 1/2 cup Oleo (use 1 Blue Bonnet stick) softened 2 eggs 1 tbsp. water 1 1/2 tsp. vanilla

Preheat oven to 350°F.

Dry ingredients: 1 1/2 tsp. cream of tartar 1 1/2 tsp. baking soda 1/2 tsp. salt 3 cups flour

42 | BERARDI HOLIDAY FAVORITES

Cream Oleo and sugars. Add eggs, water and vanilla. Once blended add dry ingredients.

Separate dough into 2 halves. Shape into 2 or 3 inch rolls.

Wrap in wax paper and refrigerate overnight.

Slice and bake on parchment paper for approximately 8 minutes.

BERARDI HOLIDAY FAVORITES | 43

44 | BERARDI HOLIDAY FAVORITES

JONATHAN LEONARD PROJECT DESIGNER

“My dear grandma lived 2-doors down from me growing up and was a fine cook. She was especially thoughtful in always having tins of cookies ready for visiting grandkids.

My taste was simple. I loved chocolate chip cookies and I found reason to visit every day.

Thanksgiving, Christmas and News Years were those family events where cousins were all visiting, there was no 1-cookie limit, and the chocolate chunk found its way into the recipe to give it that little extra punch of chocolate.”

CLASSIC CHOCOLATE CHUNK COOKIES Makes 5 dozen cookies

INGREDIENTS

DIRECTIONS

2 1/4 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 cup (2 sticks) butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 tsp. vanilla extract 2 large eggs 1 3/4 cups (11.5-oz. pkg.)

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Preheat oven to 375ºF. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chunks. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BERARDI HOLIDAY FAVORITES | 45

SARAH CLAPPER MARKETING AND BUSINESS DEVELOPMENT MANAGER

“One of my earliest Christmas memories is making cut out cookies with my mom for the holidays. She took cake decorating classes when she was in her twenties so she always decorated the cookies with such precision and articulation. I’m still trying to learn decorating tips and tricks so that my cookies look like hers!”

CUT OUT COOKIES Makes 2 dozen cookies, depending on size

INGREDIENTS

DIRECTIONS

Cookies: 3/4 cup unsalted butter room temperature 3/4 cup granulated sugar 1 large egg 2 tsp. vanilla extract 2 1/4 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt

In a large bowl using a handheld mixer, beat the butter until creamed and smooth. Add the sugar and beat on high speed until light and fluffy. Scrape down the sides and bottom of the bowl, as needed. Next, add the egg and vanilla and beat on high until fully combine, about 2 minutes.

Icing: 1 1/2 cups confectioners’ sugar 1/2 tsp. vanilla extract 1 tsp. light corn syrup 2 tbsp. room temperature water

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4 thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.

Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.

Add the rest of the flour and continue mixing until combined.

Once chilled, preheat oven to 350ºF. Line 2-3 large baking sheets with parchment paper. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough onto the prepared baking sheet. Re-roll the remaining dough and continue cutting until all dough is used.

Bake for 9-12 minutes. Make sure you rotate the baking sheet halfway through bake time. Allow to cool before icing.

For the icing, whisk the confectioners’ sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. If it is much too thick, add 1/2 Tablespoon more water. If it is much too thin, add 2 more Tablespoons of confectioners’ sugar. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors.

Decorate the cooled cookies however you’d like. Squeeze bottles make decorating much easier. You may enjoy right away or you can wait 24 hours for the icing to set and harden -- no need to cover the cookies as the icing sets.

Once the icing has set, these cookies are great for gifting or for sending.

46 | BERARDI HOLIDAY FAVORITES

BERARDI HOLIDAY FAVORITES | 47

48 | BERARDI HOLIDAY FAVORITES

MARIA ROSMARIN DIRECTOR OF INTERIOR DESIGN

“I was first introduced to Nutella by my freshman year roommate, and from that moment on, my life was forever changed. One year I was invited to a last minute Christmas Potluck with friends, and with little time to spare I turned to the internet for help. This recipe caught my eye, for obvious reasons – Nutella – but its simplicity struck a chord with me as well.

Needless to say, it was a hit at the potluck, because there are very few who dislike Nutella.”

NUTELLA CHEESEBALL Makes 16-20 servings

INGREDIENTS

DIRECTIONS

1 (8 oz.) package cream cheese, room temperature 1 (13 oz.) Nutella 2 cups dark or semisweet chocolate chips (optional)

In a large bowl, whisk or beat together cream cheese and Nutella until blended.

Spoon the mixture into the center a piece of plastic wrap.

Lift up the edges of the corners of the plastic wrap so that the mixture is completely enclosed, then carefully mold into your desired shape (likely a ball!). Don’t worry about getting it perfectly shaped. Then freeze the ball for at least 1-2 hours.

Remove the ball, and continue shaping into your preferred shape. Unwrap the ball, and place on a serving plate. Then garnish with chocolate chips if you would like.

Serve with crackers, cookies, pretzels, apples, bananas, or whatever sounds good!

BERARDI HOLIDAY FAVORITES | 49

CHELSEA MEYER PROJECT LEADER

“From graduations to holidays, this recipe has been my go-to for many years. I’ve recently experimented with this recipe using small cupcake tins to make mini-pies, and they’ve been a big hit at every party. I love introducing people to new experiences, especially when it comes to sweets. I’m working on perfecting this pie to someday be as talented a baker as my mom; one can dream!”

BLUEBERRY BASIL & GOAT CHEESE PIE Makes 1-10 inch pie

INGREDIENTS

DIRECTIONS

Crust: 2 cups all-purpose flour 1/2 cup cold margarine 1 tbsp. sugar pinch salt cold water

For the crust: Combine the flour, margarine, sugar and salt in a large bowl. Work with your fingers, gathering and crumbling, until you have a crumbly mixture, about the size of peas.

Filling: 1/2 cup soft goat cheese 1/2 cup heavy cream 1/2 cup brown sugar 1/4 cup all-purpose flour 1 tbsp. finely chopped fresh basil 1 large egg pinch salt 5 cups fresh blueberries Topping: 1 cup sliced almonds 1/2 cup sugar 1/3 cup melted margarine

50 | BERARDI HOLIDAY FAVORITES

Slowly add cold water in small amounts, gently incorporating it by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to the desired texture.

For the topping: Mix the almonds, sugar and margarine in a bowl; set aside.

Preheat the oven to 350ºF. Roll out the dough and place it in a 10-inch pie pan. Pour the filling into the crust and sprinkle over the topping.

Bake, rotating halfway through, for 25 minutes.

BERARDI HOLIDAY FAVORITES | 51

52 | BERARDI HOLIDAY FAVORITES

MISSY SPIRES PROJECT LEADER

“Growing up these, ‘Miniature Pecan Pies’ as my family calls them, were a family tradition.

It was not Christmas without these cookies! I remember making them every year with my mom. We had to hide them or they would be gone before Christmas.”

PECAN PIE TARTS Makes 30 servings

INGREDIENTS

DIRECTIONS

6 oz. cream cheese 1 cup butter, softened 2 cups all-purpose flour 1/4 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 2 tsp. vanilla extract 1 3/4 cups chopped pecans

Preheat oven to 325°F. Grease 30 tart tins or muffin cups and set aside.

To make the crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.

To make the filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.

Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

BERARDI HOLIDAY FAVORITES | 53

LISA HOUK OFFICE MANAGER

“This recipe always reminds me of holiday parties spent with college friends drinking wine, playing cards and reminiscing on only the best of memories. The wine pairs perfectly with the cherry pie, sometimes a little too perfect!”

CHERRY PIE Makes 1-9 inch pie, approximately 8 servings

INGREDIENTS

DIRECTIONS

2 chilled pie dough for top and bottom 9-inch pie 4 1/2 cups pitted fresh cherries 1/4 cup cornstarch 2/3 to 3/4 cup sugar, adjusted accordingly to sweetness of cherries 1 tsp. vanilla extract 1/4 tsp. almond extract 1 tbsp. lemon juice 1/8 tsp. salt 1 tbsp. cold unsalted butter, cut into small squares 1 egg yolk 1 tbsp. heavy or whipping cream additional sugar for topping crust

Preheat oven to 400°F. For the filling: In a large bowl, stir sugar, cornstarch, vanilla extract, almond extract, lemon juice and the salt together then add cherries. Gently toss to combine. Set aside.

Prepare and fill crust: Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon cherry pie filling into pie crust.

Discard most of the liquid pooled at the bottom of the bowl. Place little cold squares of butter in with filling.

For the top pie crust: Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.

Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.

Baking the pie: Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie.

Bake for 20 minutes then reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling. Cool pie at least 2 hours, preferably 3, before cutting to allow filling to set.

54 | BERARDI HOLIDAY FAVORITES

BERARDI HOLIDAY FAVORITES | 55

56 | BERARDI HOLIDAY FAVORITES

ETIENNE OTERO PROJECT DESIGNER

“My grandmother was always in the kitchen, and would offer us food from the moment we entered her home to the moment we stepped out. She taught me how to cook from an early age and often would remind us that “a good man works hard, but a great man cooks as well”. Of course my grandfather never stepped in the kitchen, not even for an espresso.

I hold this recipe close to my heart as it was the last dish we made together. Everything about this dish reminds me of her and her gentle character. The warmth, the aroma, the delicate sweetness with every bite is having her next to me in the kitchen once again.”

TREMBLING COCONUT CUSTARD Makes 2 servings

INGREDIENTS

DIRECTIONS

2 cups of coconut milk 1 cup of raw sugar 1/2 cup of fine grain cornmeal 1/2 cup of water 2-3 cinnamon sticks pinch of salt cinnamon powder, chocolate shavings or cocoa powder

Add the coconut milk, sugar, salt, and cinnamon sticks to a saucepan at medium heat.

Use the mixer to stir until the salt and sugar are dissolved.

Allow to boil lightly.

While you wait for the coconut milk to boil, add the cornmeal and the water to a bowl and mix together until the corn meal has dissolved without lumps.

Remove the cinnamon stick when the coconut milk begins to boil.

Lower the heat to a simmer setting.

Add the cornmeal/water mix to the coconut milk while stirring constantly.

Continue to stir until the mix thickens (but still malleable).

Pour the mix into a mold (glass or ceramic work best) using the spatula to transfer all the mix properly.

Let it cool to room temperature, then move to the refrigerator for a minimum of 3 hours.

Sprinkle cinnamon, chocolate shavings or cocoa powder on top to your liking before serving.

BERARDI HOLIDAY FAVORITES | 57

MARK NICHOLAS SENIOR CONSTRUCTION ANALYST

“We always enjoy making these for family and friends around the holidays – actually, my wife enjoys the making part, I enjoy the consuming part. Great consistency, moist and light on pumpkin flavor…just right! People always ask for the recipe, and I am sure you will not be disappointed.”

PUMPKIN PIE SQUARES Makes 8-10 servings

INGREDIENTS

DIRECTIONS

Cake crust: 1 pkg. Pillsbury yellow cake mix 1/2 cup melted butter 1 egg

Preheat oven to 350°F. Grease 9x13 inch pan.

Filling: 3 cups (1 15 oz.) Libby’s pumpkin pie mix 2 eggs 2/3 cup evaporated milk Topping: 1 cup reserved cake mix 1/4 cup sugar 1 tsp. cinnamon 1/4 cup butter

58 | BERARDI HOLIDAY FAVORITES

Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan.

Prepare filling until smooth by combining pumpkin pie mix, eggs and evaporated milk. Pour over crust.

For topping, combine ingredients. Sprinkle over filling.

Bake at 350°F for 45-50 minutes until done. Check with knife.

Serve with whipped cream and nutmeg.

BERARDI HOLIDAY FAVORITES | 59