RECIPES from OUR FAMILY TO YOU
Over the course of my career, I have found a few things to be vitally important. First, creating a team of talented, hardworking and inspired leaders. Second, establishing meaningful and lifelong relationships with our clients and partners. And third, having a wonderful network of family and friends to support you throughout the journey. This year we wanted to share with you our accolade to the times we cherish with the people that encourage us through long days, put up with us after long nights and cheer us on year after year - straight from the people that make up Tangram’s heart and soul. Enjoy!
Joe Lozowski Chief Executive Officer and President
Recipes From Our Family to You
Table of Contents APPETIZERS
Bacon Wrapped Dates Stuffed with Blue Cheese
07
Macaroni Bites
08
Marinated Mushrooms
09
Holiday Cheese Balls
10
Spanakopita
11
SOUPS
AND
SALADS
Autumn Squash Soup
15
Cranberry Salad
16
Mamma’s Chicken Gumbo
17
My Ode To Being A Maker Of Things
19
Kale Caesar Salad
21
MAINS
Shrimp Pasta with Tomato Cream Sauce
22
Tamales
23
Honey Pineapple Ham
25
Cider Brined Turkey
27
Vegan Avocado Pasta
29
Hospitality Beyond the Home
30
SIDES
Creamy Mac and Cheese
33
Butternut Squash Risotto
34
Irish Soda Bread
35
There's No Place Like Florida
37
Vegetarian Cornbread Stuffing
39
DESSERTS
AND
DRINKS
Russian Holiday Cookies
41
Mississippi Mud Pie
42
Devil's Food Cake with 7 Minute Frosting
43
Sweetness, Generosity, A Little Compromise and A Whole Lot Of Love
45
Grandmas' Gluten Free Pecan Pie
46
Caramel Pecan Pretzels
47
Eggnog with Cinnamon and Brandy
48
Fish Bowl Punch
49
Sangria
51
Appetizers
Bacon Wrapped Dates Stuffed with Blue Cheese Prep - 25 min | Cook - 40 min | Cool - 10 min
Chris Mojo Architectural Walls Specialist This is a recipe that my family comes together to make as appetizers for every major holiday gathering. There are quite a few steps involved from the cutting and stuffing of the dates, to the dipping and wrapping of the bacon, which allows for the whole family (or anyone that’s willing) to get involved. I will always remember gathering around the table with my two younger brothers the morning of Thanksgiving with the Macy’s Thanksgiving Day Parade on the TV to prep, cook, and eventually stuff our faces with these dates.
INGREDIENTS:
INSTRUCTIONS:
1 pound sliced bacon, cut in thirds
1.
Preheat the oven to 375°.
1 pound pitted dates
2.
Cut bacon slices into thirds along length of bacon strip.
4 ounces blue cheese or goat cheese
3.
Option for crispier bacon: Precook bacon until just cooked and still pliable. Remove from heat source.
4.
Cut open dates along the length of the date to create a pocket within. Pinch off pieces of blue cheese, and stuff them into the center pocket of the dates.
5.
Lightly coat each bacon piece (uncooked or precooked depending on preference above) in brown sugar.
6.
Close the dates and wrap bacon slice around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
7.
Bake for 30 to 40 minutes in the preheated oven, or until the bacon is to your preferred level of crispiness. Turn dates over after the first 20 minutes for even cooking.
½ cup light brown sugar Toothpicks
- 7 -
Appetizers
Macaroni Bites Prep - 20 min | Cook - 20 min | Cool - 15 min
Kaitlin Finney Project Coordinator These Macaroni Bites are a holiday staple in my family every year, who doesn’t love mac n’ cheese?! They’re kid-friendly, making them perfect to feed the little mouths running around the house. The bite size portions are great for satisfying a craving, while leaving room for all the other yummy treats being cooked that day.
INGREDIENTS:
INSTRUCTIONS:
1 pound small elbow pasta
1.
Preheat the oven to 375°. Grease two mini-muffin pans with nonstick cooking spray.
3 tablespoons unsalted butter
2.
Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
3.
In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4.
Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
5.
Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
6.
Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
7.
Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-andcheese mixture into each cavity of the prepared pans.
8.
Sprinkle a few pieces of yellow cheddar on top of each mac-andcheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
9.
Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature.
1 small onion 2 garlic cloves ¼ cup all-purpose flour 2½ cups whole milk ¼ teaspoon cayenne pepper (optional) Salt and freshly ground black pepper 2 cups grated white cheddar cheese 2 cups grated yellow cheddar cheese
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Appetizers
Marinated Mushrooms Prep - 5 min | Assembly - Marinate Overnight
Holly Ellsworth Project Manager I’ve been making this recipe for years and for all family functions. My three nieces inhale them and always ask me to make them whenever we get together. They are fast, easy and so delicious!
INGREDIENTS:
INSTRUCTIONS:
1 ½ teaspoon garlic powder
1.
Pour mushrooms into 1 gallon Ziploc® bag.
2.
Add all ingredients to bag.
3.
Seal bag and allow to marinate for up to 24 hours; serve.
1 ½ teaspoon onion powder 1 teaspoon dried basil 1 ½ teaspoon seasoned salt ¼ cup white vinegar ½ cup olive oil 2 - 8 ounce cans/jars whole mushrooms, drained
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Appetizers
Holiday Cheese Balls Prep - 1.5hrs. | Cool - Refrigerate until ready to serve
Debra Powers Sales Executive, Tangram Bakersfield This recipe has been passed down for three generations and is always at every Thanksgiving and Christmas for as long as I can remember. It doesn’t feel like a holiday until I open the can of crushed pineapple and soften the cream cheese and enjoy the smell of the ingredients all together while remembering the generations who enjoyed this cheese ball with my sisters and me.
INGREDIENTS:
INSTRUCTIONS:
2 - 8-ounce cream cheese packages
1.
Unwrap cream cheese, place in large mixing bowl and cover. Let soften for one hour.
1 cup crushed pineapple drained
2.
Add the rest of the ingredients except 1 cup sliced almonds.
3.
Roll into a ball.
4.
On 12 x 12 piece of wax paper, spread out the second cup of sliced almonds.
5.
Place ball of ingredients in the middle of wax paper then pull the ends of the wax paper up and twist at the top. It is best if you place in the refrigerator until you are ready to serve. It can sit overnight. (I think it tastes better!)
6.
When ready to serve, place on serving platter and add your favorite crackers around. Wheat Thins are my family's favorite.
1 tablespoon garlic salt 2 tablespoons chopped bell pepper ½ cup green onions, chopped 2 cups sliced almonds 1 tablespoon fresh parsley
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Appetizers
Spanakopita Prep - 60 min | Cook - 45 min | Serve Warm
Joe Lozowski Chief Executive Officer and President My wife’s side of the family is Greek and my mother-in-law, Sylvia, is an amazing cook although it’s nearly impossible to get a recipe out of her. She prepares all her food from memory, but her dishes never fall short of delicious. This is a version of a household favorite we enjoy often together, Spanakopita (not Sylvia’s exact recipe, but pretty close!). Nothing quite says the holidays in our home like laughing around a table with a belly full of Greek food.
FILLING
INGREDIENTS:
3 tablespoons butter
INSTRUCTIONS:
1.
Make the filling: Boil spinach and drain well.
2.
Heat the butter in a large saucepan set over high heat until it shimmers. Add the onions and cook, stirring, until they are soft and translucent, 3 to 5 minutes.
3.
Add the spinach: Add as many of the spinach leaves as the pan can hold, and cook, spooning the hot onion mixture over the leaves until they are fully wilted and very dark green in color, 4 to 5 minutes. Repeat the process, working in batches, until all the spinach is fully wilted. Cook the spinach until it has released its liquid and the liquid has evaporated. Remove from the heat and transfer to a large mixing bowl.
4 large eggs
4.
Add the cheese: Add the feta and mix well. Once the mixture is no longer piping hot, add the eggs and mix well. Set aside.
Salt and pepper
5.
Prep the filo: Remove the filo dough sheets from their plastic wrapper, unroll on a work surface or plate, and cover with a piece of parchment paper. Drape a few moist paper towels over the parchment paper, covering the entire exposed surface of the pile of filo dough.
6.
Build the first layer of the filo crust: Carefully peel 1 sheet of filo from the pile; be sure to replace the parchment and paper towel while you work with this sheet. Place it into the prepared baking dish positioning one end in the center of the pan and letting the sheet drape out over one of the long sides of the pan with about a 3-inch overhang. Peel another sheet from the pile, replace the covering, and place the filo into the pan, next to the first sheet of filo, overlapping it slightly. Repeat, arranging a total of 6 sheets around the entire pan: Two on each long side and one each for the short sides. With a pastry brush, gently dab the some of the melted butter all over the surface of the filo, including the overhang, holding the filo gently with your hand. Don't worry if some breaks off.
7.
Build the second layer of the filo crust: Arrange another layer of 6 sheets on top of the first layer, following the instructions in the previous step. Brush with butter again.
8.
Add the filling: Spoon the filling into the crust. Use a silicone spatula to spread it evenly and smooth the top. Make sure to spread the filling into the corners.
9.
Begin sealing the pie: Fold the filo overhang up onto the filling, beginning with the pieces on the long sides of the pan and finishing with the pieces on the short sides. You might find that some of the pieces break in the folding; you can simply place these pieces on top of the filling as if they had been folded. Other pieces might resist your attempt at folding. Use kitchen shears to cut these and fit them into the pan if needed.
1 large bunch of green onions 2 pounds baby spinach 16 ounces crumbled feta cheese
CRUST
INGREDIENTS:
1 cup salted butter 1/4 cup extra-virgin Greek olive oil 6 dried or 3 fresh bay leaves 1/2 pound frozen filo dough, defrosted in the refrigerator
10. Build the top crust: Carefully peel 1 sheet of filo from the pile and again replace the covering of paper towel. Place this sheet of filo lengthwise on top of the filling and tuck the edges into the sides. With a pastry brush, gently dab some of the melted butter all over it. Top with another sheet and brush with butter again. Repeat with 2 more sheets, brushing each with butter. Then place 2 sheets on at a time and dab the surface liberally with the butter. Repeat until you have used up a total of 8 sheets. 11. Bake the spanakopita: Bake at 375° for 35 to 45 minutes or until the top is golden-brown and crispy. Serve immediately.
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EntrĂŠes
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EntrĂŠes
Amb
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Executive
Kay
Anc
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Vice
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Assistant
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Pres
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Alyssa Armesto
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Sales Executive ffice
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s
Soups and Salads
Autumn Squash Soup Prep - 45 min | Cook - 25 min | Serve Warm
Samantha East Designer As the holidays grow closer, we can all agree that the smells of the season trigger fond memories of family, friends, and togetherness. Growing up, my grandma would always make an indulgent candied yam casserole that filled the house with warm smells of cinnamon and sugary marshmallows. As I have grown older, I learned a few ways to recreate the reminiscent aroma without the glutinous indulgence. The most popular of those options among my friends and family has been my Autumn Squash Soup. I have since taken it a step further and use my own homemade vegetable stock. I always say “why buy at the store what you can make at home!?”
INGREDIENTS:
INSTRUCTIONS:
3 to 3 ½ pounds butternut squash (approximately 2 medium sized squash, seeded and quartered whole)
1.
Heat the oven to 400°.
2.
Place the quartered squash onto a sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the black pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
3.
Scoop the flesh from the skin into a 6-quart pot. Add the stock, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using an immersion blender, puree the mixture until smooth (if you don’t have an immersion blender, allow the contents to cool slightly. Fill the blender only half way, releasing the corner of the lid to eliminate vacuum effect that might create a potential explosion and blend using the pulse option in batches until all of the mixture is smooth). Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
4.
Serve warm with toasted pepitas.
2 tablespoons unsalted butter (melted for brushing) 1 ½ tablespoon kosher salt (if you don’t have kosher, any coarse salt will do) 1 ½ teaspoon freshly ground black pepper 3 cups vegetable broth ¼ cup honey (I prefer raw unfiltered honey, but any honey will do) ½ cup heavy cream 1 teaspoon minced fresh ginger ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg
- 15 -
Soups and Salads
Cranberry Salad Prep - Refrigerate for at least - 8hrs. | Assembly - 15 min
Kayla Hodge Ancillary Specialist My family first had this salad at a restaurant in Wisconsin (Oshkosh) for a holiday meal when I was really little. Not sure how my parents got the recipe from them, but my mom makes this every year for the holidays. It’s tradition!
INGREDIENTS:
INSTRUCTIONS:
2 cups cranberries washed (frozen work best)
1.
Grind cranberries and apples in food chopper. Mix with other ingredients (except whipping cream) and refrigerate at least 8 hours (I do overnight).
2 red unpeeled cored apples
2.
Fold in 1/2 pint heavy whipping cream. Return to refrigerator at least 8 hours until ready to serve.
1 cup sugar 2 cups mini marshmallows 8 ounce can crushed pineapple, drained 1/2 pint heavy whipping cream
- 16 -
Soups and Salads
Mamma s Chicken Gumbo Prep - 25 min | Cook - 2 hrs. | Serve Warm
Hope Ramirez Orange County Business Development Being from Louisiana, our Christmas Eve tradition is a tribute to our Cajun heritage. My family gathers to enjoy creole fare of a large pot of Mamma’s "secret" recipe of gumbo, crawfish etouffee, boudin balls (ask me if you’re not sure) and several other tasty local dishes!
ROUX
INGREDIENTS:
INSTRUCTIONS:
1 1/2 cups flour
1/ Roux
1 cup canola or vegetable oil
1.
Heat oil in pan then turn heat to medium & begin adding flour. Stir continually until smooth & turns dark reddish brown.
2.
Remove from heat & set aside.
GUMBO
INGREDIENTS:
1 large cut-up, skinless & deboned chicken (dark & light meat) 2/3 cup chopped green onion
2/ Gumbo 1.
Put water in large pot & bring to a boil with finely chopped onions. Add chopped green onions, red pepper, chicken broth then salt & pepper to taste. Slowly add roux 1 tablespoon at a time making sure it dissolves into water. Make sure when finished adding roux you can’t see the bottom of the pot. The liquid should be thicker than water or a vegetable soup.
2.
Begin adding your skinned, deboned chicken & thinly sliced sausage. Turn heat down to slow boil.
3.
Cook gumbo uncovered for about 1 – 1 ½ hours.
4.
Taste test to see if more salt or pepper is needed.
1 or 2 teaspoon red pepper 1 quart chicken broth ½ large finely chopped onion 1 pound beef smoked sausage (andouille) - optional 1 gallon water Salt & pepper to taste Roux
Serve over cooked white or brown rice. **For shrimp and crab gumbo, the base is the same but use 3 pounds peeled shrimp and/or 1 pound crab. Only need to cook the shrimp until they turn pink.
- 17 -
EntrĂŠes
- 18 -
Entrées
My Ode To Being A Maker Of Things An interview with Mitchel Zelinger, Vice President of Business Development, as he prepares a meal in our Downtown Los Angeles showroom kitchen.
“This will be your new favorite thing,” Mitchel Zelinger
Mitchel understands hospitality and recognizes the
says, handing off a spoon with a steaming roasted tomato
value a casual setting and a good meal has in human
settled on top.
connection. When he can, he forgoes the formal dinners
He pulls the rest of the sliced tomatoes out of the oven as he explains that his grandma would make this side dish in the traditional way by placing them on a tablecloth in the driveway, roasting them slowly under the sun.
and opts to cook a meal for his guests right in Tangram’s downtown showroom’s fully-stocked kitchen—a kitchen that Mitchel personally ensured the new office would include for this very purpose. By doing this, he creates an intimate, interactive and relaxed setting that cultivates
“You’ll see, it’s like candy.”
connection and community among those in the space.
VP of Business Development is a title that brings with
“Most people haven’t had someone make a meal for them
it countless dinners, making connections with industry professionals over food and drink. It’s a practice that has been around as long as the profession, but when Mitchel joined Tangram years before, he put his own spin on things. Mitchel first found his passion for cooking as a teenager in his aunt’s Beverly Hills kitchen after moving in with her in 1980. He attributes his love for the art form entirely to her. “If not for Aunt Elsa, I would not be in the kitchen,” Mitchel says after musing about her iconic zucchini casserole dish.
before. It shows a level of care,” says Mitchel. “You can’t get this experience in a restaurant.” He sprinkles a pinch of salt over salmon, his favorite protein to prepare for guests, all the while explaining why kosher salt is the best for cooking. “It has thicker granules so it’s harder to over-salt. Here, feel it,” he says, pushing the bowl towards one of his guests. When he’s not cooking for clients, he’s cooking for his wife, Ingrid, and his two daughters, Isabella and Mikaela.
Preparing food quickly became his personal expression
In fact, it was Mitchel’s culinary zest that won his wife
of creativity.
over when he prepared shrimp scampi for their first date.
“My ode to being a maker of things is this,” he says, waving
“It takes 30 seconds to cook shrimp. I must have cooked
a hand over an array of ingredients elegantly strewn across the kitchen counter. “Food is the most sensual act. All of
that thing for 45 minutes. Ingrid never said a word. I had her at crappy shrimp,” he says matter-of-factly, as
your senses are at play.”
if this is his favorite story to share.
With food as an expression of his Jewish culture, it comes
While not every meal is a success, the one he’s currently
as no surprise that the holidays ring in lots of notable recipes. While not a traditional Jewish recipe, Mitchel names ricotta balls as his favorite holiday dessert. Referring to them as Pete Schweddy Ricotta Balls, he tells everyone in the room to look up the Alec Baldwin SNL skit in order
wrapping up certainly smells like it is. By this time, an aroma of apples and cinnamons has filled the space, a sign that the meal is almost ready. Mitchel finishes plating the dish and calls over Tangram employees sitting at their desks, gesturing for them to join him and his
to understand the reference.
guests in the kitchen.
“Wherever you’ve had your best Thanksgiving, that
“We all eat together. This is family meal time,” he says,
experience takes place in the kitchen. I like when people are just hanging out right here,” he says, gesturing to the kitchen bar he’s standing behind. “It’s a pretty good spot.”
- 19 -
wiping his hands on a tea towel. “Take your shoes off, have a cocktail, relax.”
Soups and Salads
Kale Caesar Salad Prep - 10 min | Cook - 15 min | Let Sit for 5 min
Mitchel Zelinger Vice President of Business Development This is the recipe that makes those that hate kale, want some more kale. We do not have a Thanksgiving family dish, this recipe is originally from Anne Burell, but it’s become a family tradition. When I tell the kids “this is what I am making,” they get excited.
INGREDIENTS:
INSTRUCTIONS:
Extra virgin olive oil
1.
Coat a large sauté-pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny.
Pinch of crushed red pepper
2.
2 slices of day-old Italian bread, cut into 1/2-inch cubes
Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
3.
In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire.
1/2 cup grated Parmigiano Reggiano
4.
Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
5.
In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
4 cloves garlic, smashed
Zest and juice of 1 lemon 1 tablespoon Dijon mustard 2 to 3 anchovy fillets 2 shakes Worcestershire sauce Kosher salt 1 bunch of kale, tough stems removed, cut into ribbons
- 21 -
Mains
Shrimp Pasta with Tomato Cream Sauce Prep - 20 min | Cook - 25 min | Serve Warm
Paul Bawol Director of Human Resources I had this dish over 25 years ago at a restaurant in Michigan and tried to duplicate it on my own. After a couple experiments, I’ve settled on ingredients that make a pretty good representation. It’s a hearty dish that can be served around the holidays when you get tired of ham and turkey.
INGREDIENTS:
INSTRUCTIONS:
1 pound box of pasta – suggest Capricci or Fusilli shaped (holds the sauce better)
1.
Cook pasta until al dente (don’t rinse the pasta).
2.
In a large, deep cooking pot, melt 3 tablespoons butter. Add raw shrimp, add 1 tablespoon minced garlic, add 1 tablespoon ground thyme, add a few shakes of Cajun seasoning. Stir well to coat the shrimp.
3.
When the shrimp just begins to turn pink, pour all contents (butter and juice, too) into a bowl and set aside. During this step, you don’t want to cook the shrimp all the way. The shrimp will finish cooking later. At this point the shrimp mixture will be over-seasoned – it gets diluted later.
4.
In the same pot, make your two envelopes of Alfredo sauce per the directions on the packet. Substitute Half-and-Half for the milk.
5.
Keep stirring the Alfredo sauce over heat until it reaches a boil and thickens.
6.
Add two cans tomato soup to the Alfredo sauce and stir constantly until it reaches boiling temperature. The sauce should turn from white to a medium-red color.
7.
Lower heat to medium and add the hot sauce to your taste. Start slow and keep tasting until you reach the desired heat level, (most like just a subtle hint of heat).
8.
Add the shrimp + juices to the sauce and stir for 3-4 minutes while sauce is hot (mixing in seasoning and finish cooking shrimp).
9.
Add cooked pasta to the sauce and stir until well incorporated. Bring to temperature before seasoning.
1 pound medium-sized raw shrimp (shelled and deveined) 2 packets of Alfredo cream sauce (recommend McCormick’s or Knorr) 4 cups half-and-half Butter 2 cans Campbell’s Tomato Soup (don’t use the off-brands) 1 tablespoon minced garlic (from the jar is perfect) 1 tablespoon ground thyme Cajun seasoning Hot sauce (I like Louisiana brand)
Serve with hot garlic bread and/or breadsticks.
- 22 -
Mains
Tamales Prep - 3 hours | Cook - 1 hour | Cool - Until Christmas Eve!
Alyssa Armesto Sales Executive For Nick’s family (my husband) we all get together the first week of December to make the tamales. Everybody comes and it’s a big assembly line. After, his Mom freezes the tamales until Christmas Eve. It’s a big NO-NO if you eat tamales before Christmas Eve, but we always cheat since we live out of town. Too good to wait!
INGREDIENTS:
1 bag of corn leaves
2 cans of Las Palmas green enchilada sauce
1 box of chicken broth
5 pounds of prepared masa
3 pounds boneless chicken breast
1 box of wax paper
INSTRUCTIONS:
1/ Prepare 1.
Clean leaves and remove all hanging pieces. Soak the leaves in warm water for 2 hours or until soft.
4.
Roll the tamale like a burrito. Fold the end up last but leave one end open.
2.
Lay out the leaves on a clean towel to dry.
5.
3.
Prepare the chicken to your liking (grill or boil). Season with salt, pepper and garlic.
Take the wax paper and roll the tamale up, folding up both ends of the paper.
4.
Shred the chicken.
5.
Open 1 can of enchilada sauce and pour into a bowl. Take the cooked shredded chicken and add to the green enchilada sauce. Leave the chicken to marinate while you prepare the rest.
3 / Cook 1.
Using a large steam pot, add enough water to the meet the steam “basket”.
2.
Place the tamales standing up into the steam basket.
3.
Bring to a boil.
4.
Let simmer for 1 hour.
2 / Assembly
5.
Check to see if masa is cooked.
1.
Take 1 clean corn husk leaf and place on top of wax paper. If the leaves are small, layer 2 leaves to make a large leaf.
Masa will fall away from the paper. Either serve or freeze.
2.
Using a rubber spatula, spread ¼” thick masa directly onto the leaf, leaving 1” at the top and bottom without any masa.
3.
Using a tablespoon, add one large spoonful of chicken with sauce onto the middle of the masa.
6.
Add the chicken broth to the prepared masa and mix. This will make the dough “mama” fluffy.
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Mains
Honey Pineapple Ham Prep - 30 min | Cook - 4 hours | Cool - 20 min
Manuel Ellis Project Scheduler This is our version of a honey-baked ham and, personally, I think it’s better than anything you can buy in the store! Honey-pineapple ham is a family favorite and it wouldn’t be the same without this holiday staple.
INGREDIENTS:
INSTRUCTIONS:
Bone-in ham, approximately 10 lbs
1.
Preheat your oven to 350°.
2.
In a mixing bowl, pour in the brown sugar then stir in the juice from the pineapples. Keep mixing the brown sugar until there are no more lumps in it.
3.
Place the ham in a baking pan and trim off any fat it may have around it. Push the cloves into the ham about 2 inches apart only on the top of the ham.
4.
Cover the ham with the sliced pineapples and use toothpicks to keep them in place.
5.
Once the ham is covered with the pineapple, pour the brown sugar over the entire ham. Cover the ham with foil and place in to the oven. Keep the ham in the oven for 3 ½ hours.
6.
After the ham has been in the oven for 3 ½ hours open the oven and take the foil off. Leave the ham in the oven for ½ an hour longer to brown the top of the ham.
7.
Remove the pineapple and toothpicks from the top of the ham. Remove the cloves and it is ready to slice.
1 pound brown sugar 2 cans of sliced pineapple (in Heavy syrup) Bag of cloves Toothpicks
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Mains
Cider Brined Turkey Prep - 36 - 48 hours (Overnight Brine) | Cook - 3 hours | Cool - 30 min
Paul Smith Chief Marketing Officer While my mother is a wonderful cook, every year at Thanksgiving she would take on so many dishes to make in a day that inevitably the turkey was, dare I say, a little forgotten. So I took it upon myself to save us from those dry bites of breast meat that not even a healthy amount of gravy could make more savory. While a lot of brines are tremendously salty, this recipes balance of sweet, salty, and herby makes for an amazing aroma when cooking and an even better bite. Enjoy!
BRINE
INGREDIENTS:
INSTRUCTIONS:
2 quarts water
1/ Brine
2 quarts fresh apple cider
1.
To make the brine, in a large saucepan over high heat, bring the water, cider, salt and maple syrup to a boil, stirring to dissolve the salt. Off the heat, add the bay leaves, rosemary, thyme, juniper berries and allspice. Let cool.
2.
Place the turkey in a large pot or brining bag. Add the brine plus enough water so the turkey is completely covered. Refrigerate for 24 to 36 hours.
3.
Remove the turkey from the brine, rinse with cold water and pat dry. Place on a baking sheet. Refrigerate, uncovered, for 12 hours.
3/4 cup sea salt 1 cup maple syrup 2 bay leaves 2 fresh rosemary sprigs 3 fresh thyme sprigs
2/ Turkey
6 juniper berries
1.
To make the spice rub, in a bowl, combine the sumac, salt, turmeric, cinnamon, cloves and pepper.
2.
Let the turkey stand at room temperature for 1 hour. Preheat an oven to 450°.
3.
Brush the turkey all over with the oil and apply the spice rub. Place on a rack in a large roasting pan.
4.
Transfer to the oven and reduce the oven to 400°F.
5.
Roast for 30 minutes, then reduce the oven to 350°. Continue roasting until the internal temperature of the breast is 165° and the thigh is 175°, (2 to 2 1/2 hours more).
6.
Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest before carving.
5 allspice berries 1 turkey, 12 to 14 pounds
SPICE
RUB
INGREDIENTS:
1/4 cup sumac 2 tablespoons kosher salt 2 tablespoons turmeric 2 tablespoons ground cinnamon 1/4 tablespoons ground cloves
Garnish with seasonal vegetables.
1/2 tablespoons freshly ground pepper 1/4 cup olive oil or canola oil
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Mains
Vegan Avocado Pasta Prep - 10 min | Cook - 20 min | Serve Warm
Derek Todero Flooring Sales Manager I chose this recipe because about 2 years ago my daughter chose to go vegan. Naturally, since she was 14 years old at the time and new to this lifestyle, I was very skeptical. She agreed to make a dish that the whole family would enjoy. This was that dish and we were blown away with how simple, healthy and delicious it was. Now she cooks for the family on a regular basis and we, as a family, are healthier for it.
INGREDIENTS:
INSTRUCTIONS:
12 ounces of shells pasta
1.
Cook the pasta as per packet instructions. In the last 3 minutes add the asparagus and peas, and simmer until the asparagus starts to go a little soft.
2.
Meanwhile, make the creamy sauce by blending the avocado, garlic cloves, lemon juice, tahini, olive oil and dairy-free milk in a food processor until smooth.
3.
Remove pasta from the stove and drain.
4.
Pour the creamy avocado sauce onto the pasta and stir to combine. Then season with salt and pepper to taste, and stir again to combine.
5.
Serve the creamy avocado pasta with a sprinkling of pine nuts and chopped basil.
2 cups frozen peas 1 cup asparagus sliced into 1� pieces 1 ripe avocado peeled and deseeded 2 garlic cloves Juice from half a lemon 2 tablespoons tahini 2 tablespoons olive oil 1/2 cup dairy-free milk Small handful of pine nuts Small handful of basil leaves
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Entrées
Paul Smith - Chief Marketing Officer
Hospitality Beyond the Home Reminiscing on some of my best memories, so many of
organizations to bring workers back into the office, we have
them revolve around food, family and friends. Starting my
to work to create the same environments that enabled that
career in Portland, I had the opportunity to work for an
previous engagement. Which, with our current workforce,
amazing restauranteur who taught me about the analytics
may possibly look like producing a space that captures the
of hospitality—how the lighting, temperature and music
essence of a home.
can establish an ambiance that fosters a different mood, reaction and desire from your customer. For example, we learned that if we started a restaurant for dinner service off at a cold temperature and with the lights bright, it enabled a business clientele to feel more comfortable. But as the night went on, if we lowered the lights, turned up the heat and slowly increased the volume of music, we could attract a more romantic or active crowd.
“People don’t have the spaces they need in the office” So, what is it about our current workspaces that struggle to offer what our employees are looking for? First, nearly 75% of workers feel that their spaces don’t enable creativity. Second, 22% of surveyed workers found that their spaces didn’t provide adequate spaces to connect and/or collaborate with coworkers. Finally, 75% of workers suffered from
Five years ago, when I joined the team at Tangram, I was drawn to how we could help companies create environments that inspire their workforce to create better cultures, efficiencies and hopefully memories. Interestingly enough, I have been able to utilize some of my learnings from the restaurant business to better understand the intended effect an environment can have on its inhabitants, whether it be for the purpose of food or work.
frequent noise interruptions while working. In terms of the remote workforce, the user holds the ultimate level of choice and control of their work environment. From the couch or home office, to the coffee shop or park, the flexibility and environmental control afforded to someone untethered to the workplace has shown to foster increased organizational engagement. “Employee engagement positively correlates with
“The most engaged employees spend 60-80% of their time at home”
workplace satisfaction” Notably, through a global survey conducted by Steelcase in
It’s no surprise to me that we have seen a tremendous shift in the past few years that has brought more hospitality focused furniture and design into the workspace. In a study completed by Gallup in 2017, they found that the most engaged employees spent between 60-80% of their
2016, a direct correlation between employee engagement and workplace satisfaction was identified. Knowing that people and real estate typically represent the two largest line items on any company’s balance sheet, what can we do to increase engagement by even a percentage point?
workday at home. With the recent push from leading
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EntrĂŠes
The first step is to focus on the holistic physical, cognitive,
This cookbook, for example, is an experiment from our
and emotional wellbeing of our employees. Every company,
marketing team on bridging the gap between home and
culture and generation is different, but diagnosing what
work by embracing and tapping into the experiences,
employees need to be successful on an individual basis
memories and creativity of our Tangram family. Through
is critical.
this collection of recipes, our hope is to celebrate the
Second, technology optimization. Over the past few years, Steelcase’s partnership with Microsoft has demonstrated how intentionally-designed spaces can optimize technology, improving the daily experience and fostering better collaboration.
diversity of our employees, and share with you the traditional dishes that make each holiday experience unique. We know that you have the opportunity to work with numerous different partners, but hopefully your experience with Tangram has allowed you to experience not just a great product, but a great relationship.
Finally, we have to embrace the creation of workspace ecosystems that enable user choice and control. One of the amazing things we have created at Tangram is not just workplace environments that allow us to choose where we sit, eat, and interact, but also geographic locations that give us the freedom to work wherever we need.
*Sources Steelcase Creativity and the Future of Work Survey, 2017 Gallup, State of the American Workplace, 2017
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Sides
Creamy Mac and Cheese Prep - 25 min | Cook - 30 min | Serve Warm
Jack Hooven Chief Operating Officer My wife and I are originally from Michigan, but since we moved to California many years ago, our family has shifted tradition to spend the holidays at our home here. Our family is all about comfort. Ditch the winter coat, soak up some sun and enjoy a classic comfort food like mac and cheese (everyone knows calories don’t count in November and December!).
INGREDIENTS:
INSTRUCTIONS:
1 pound dried elbow pasta
1.
Preheat oven to 325° and grease a 9x13” baking dish. Set aside.
1/2 cup unsalted butter
2.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
3.
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
4.
Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
5.
Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
6.
Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
7.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
8.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
1/2 cup all purpose flour 1 1/2 cups whole milk 2 1/2 cups half and half 4 cups grated medium sharp cheddar cheese divided 2 cups grated Gruyere cheese divided 1/2 tablespoon salt 1/2 tablespoon black pepper 1/4 tablespoon paprika
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Sides
Butternut Squash Risotto Prep - 25 min | Cook - 40 min | Serve Warm
Lora Apodaca Executive Assistant This recipe is important to me because it helped us change a long-standing tradition of eating the same food on both Thanksgiving and Christmas. I saw everyone in my family start to get excited and more creative about what they were cooking… and we had more fun because of it!
INGREDIENTS:
1 large butternut squash
½ cup good white wine
Olive oil to drizzle
1½ cups of short grain, Italian arborio rice
½ large onion, diced
Salt and pepper to taste
1 quart box organic chicken stock or veggie broth
1 tablespoon of fresh chopped sage plus extra leaves to crisp up in the end
1 heaping cup of freshly grated Parmigiano Reggiano cheese
1 stick butter
INSTRUCTIONS:
1/ Prepare 1.
Prepare your squash ahead of time. Cut off the tip and bottom. Peel the skin with a vegetable peeler then cut the squash in half crosswise. Cut into ½ inch cubes.
2.
Place cut squash onto a rimmed baking sheet drizzled with olive oil and salt and pepper roast in a 425° oven, tossing gently until tender and golden maybe 15 minutes.
2/Making 1. 2.
Open your stock, place it into a saucepan and bring to a simmer. In a heavy bottomed pot on medium heat add 1 tablespoon of butter and a quick drizzle of olive oil.
3.
Add your diced onion and cook until soft.
4.
Add in the rice and stir with a wooden spoon, making sure to get it heated through and covered with the butter and olive oil.
5.
Deglaze with the white wine, letting it bubble and cook down until you’re starting to see no moisture.
6.
Add in one ladle full of the simmered broth stirring until the liquid is absorbed, then repeat with another ladle full. Continue stirring constantly, you’ll start to see the grain releasing their starch which creates the creaminess for the ultimate risotto.
7.
The rice should be slightly al’dente and not over cooked, so towards the end you’ll have to taste as you go.
8.
When desired creaminess is attained remove from heat, stir in the chopped fresh sage and freshly grated Parmigiano Reggiano, taste for salt and pepper then gently fold in your butternut squash.
9.
In a small skillet add a ½ stick of butter, let it start to brown then throw in a handful of fresh sage leaves and let them frizzle and crisp up.
10. Garnish your risotto with the crispy sage leaves and spoon a little of that brown butter sauce all around the top. For a more crisp top, place the squash and rice mixture in the oven for an additional 10 minutes, or until it begins to brown on top. Do this before adding the crispy sage leaves.
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Sides
Irish Soda Bread Prep - 20 min | Cook - 1 hour | Cool - 10 min
Amanda Pierce Lead Designer My Grandma, sweet Caroline O’Connor, is a firey, quick-witted, Irish woman. She raised four children, one of whom always gave her grief. Years ago, my aunt challenged her, complaining that my Grandma never taught her to cook. She smiled and simply asked my Aunt, “well, you do know how to read, don’t you?” Here’s my Grandma’s recipe for Irish Soda Bread - happy reading!
DRY
INGREDIENTS:
1 ½ cups raisins 3 cups flour 2/3 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon baking powder 3 tablespoon caraway seeds
WET
INSTRUCTIONS:
1.
Preheat oven to 350°.
2.
Soak 1 ½ cups raisins in hot tap water.
3.
Mix dry ingredients.
4.
Mix wet ingredients.
5.
Drain raisins and add to flour mix – blend.
6.
Add liquid mix to dry and blend well by hand.
7.
Place in greased (10 inch in diameter) cast iron skillet.
8.
Spread batter toward sides of pan.
9.
Bake 1 hour at 350°.
10. Remove from pan immediately and butter top of bread to keep crust moist.
INGREDIENTS:
2 tablespoon melted butter 2 cups buttermilk 2 eggs
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EntrĂŠes
- 36 -
Entrées
Andrew Smith - Flooring Sales Executive
There's No Place Like Florida Christmas and New Years has always looked a little
With time comes change, and the Smith family was
bit different for the Smith family. The story begins in
no exception. We added members and lost others, the
Michigan, years ago when I was in middle school. My
kids grew into adulthood and we spread out across
Dad’s side of the family eventually grew sick and tired
the country. Change found me when I moved to
of the cold, miserable winters and sought out warmer
Los Angeles. Moving 2,000 miles away from home
weather in a little group of islands called the Florida
was difficult— I was alone in a new place with big
Keys. Before long, my aunt and uncle packed up their
dreams. The rat race can be exhausting and like
stuff and left the snow behind in search of paradise.
everyone else, you experience highs and lows. But
Meanwhile, my immediate family remained in the midst of a Snowpocalypse— shoveling multiple times a day, scraping ice from windshields, prying frozen car doors open— the list goes on. Believe it or not, this lifestyle
no matter how hard things got, there was always something to look forward to, something to count down to, and that was spending two weeks with my favorite people in my favorite place.
did not sit well with my parents and they soon grew fed
When I was young, my family’s version of Christmas
up with the weather too. Deciding to make a change,
was simply a vacation to me. It was Santa and
we joined my aunt and uncle in the Florida Keys for the
presents on the beach— what’s not to love! But years
holidays the very next year. Little did we know, we were
of seeing the importance of family in a tangible way,
beginning what is now our favorite family tradition.
and after making the move to LA, that vacation took
My family has been fortunate enough to be able to continue this tradition every year since. At times, getting there has proven difficult. We were a young family and money was tight at times, travel plans would go awry, flights were missed or cancelled— one memorable Christmas dinner was spent at a waffle house at 2 a.m. in middle-of-nowhere-Georgia. “But it’s important. It’s the holidays,” my parents would preach. It was through their determination and sacrifice that my parents showed me how important family truly was.
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on a new meaning as a time to share the holidays with family. It’s rare that I get to spend time with my parents, sister and extended family. So, while it may look different today, this trip is the time when my heart is at its most whole. And isn’t that the real Key to the holidays?
Sides
Vegetarian Cornbread Stuffing Prep - 10 min | Cook - 45 min | Serve Warm
Andrew Smith Flooring Sales Executive Holidays can be tough when you move far from family but that’s precisely why I keep this recipe handy. When that oven heats up and the smell of sage fills the air I am teleported right back to Michigan into my parents kitchen. It’s almost as if I can hear my parents fixing dinner while crying… ok cussing at the TV over the Lions losing again… heart is full!
INGREDIENTS:
INSTRUCTIONS:
2 tablespoons of butter
1.
Preheat oven to 375° and buttah your baking dish.
2 onions, chopped (I use sweet but white works too)
2.
Melt the butter in a medium skillet over medium heat. Add the onions, some salt and pepper, and cook until caramelized- about 10 minutes.
6 large cornmeal muffins, cubed and stale
3.
Add sage and scrape into a bowl. Add cornbread pieces and season well. And mix it all together trying to keep some of the cornbread cubes whole while some others crumble.
4.
In a separate bowl, add the wet ingredients together and pour over the cornbread mix once combined.
5.
Bake at 375° until the top is a beautiful crusty golden brown about 30-35 minutes.
1 egg Fresh sage leaves ¼ cup heavy cream ¼ cup vegetarian chicken stock Salt and pepper to taste Pinch of cayenne
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Desserts and Drinks
Russian Holiday Cookies Prep - 15 min | Cook - 8-10 min | Cool - 5 min
Nick Greenko Chief Financial Officer My paternal grandmother Yfrosinia, was a great baker. She came from the region now known as Belarus in Russia, emigrated with my grandfather to New York City and ultimately settled out on Long Island in the early 1920’s on a little farm where they used to raise chickens and organic produce. So, there were always eggs on hand. And whiskey, because they had a still, but that isn’t this recipe. Baking is an exact art I am told. Good luck getting an exact recipe from Grandma, who baked by eye or by feel. Many have tried, none have succeeded, but me. Yes, I got the recipe down and yes, it works. She had an ancient cast iron oven with no thermostat that I recall. It was either on or off. All her recipes might have extra egg whites or egg yolks, depending on the day and what was on hand. She stored cookies and biscuits in Macy’s shirtboxes, interlayered with the tissue paper. The appearance of these cookies meant Christmas wasn’t too far away. The key thing about these rather basic cookies is the topping. Always an egg white wash and some extra sugar. Usually cinnamon sugar. Then either diced Blue Diamond walnuts, dark chocolate sprinkles or chips or those little silver beads that look like BB’s. Kind of pale-bodied cookies with light brown edges. Even better day 2.
INGREDIENTS:
INSTRUCTIONS:
½ cut butter
1.
Preheat the oven to 400°.
1 cup sugar plus extra for sprinkling on top
2.
Cream butter and sugar. Blend in egg(s).
1 medium egg or 2 egg yolks, plus extra for egg wash
3.
Sift together salt, baking powder and flour and add to the wet mix. Add vanilla and combine with a wooden spoon.
½ teaspoon salt
4.
Roll and cut with a round cookie cutter.
2 teaspoons baking powder
5.
To decorate, brush each with egg wash (egg whites or whole eggs diluted with water and whisked up until bubbly) then sprinkle with cinnamon sugar and chopped walnuts for the original Russian version. You can use any of the other toppings above, but always on top of the egg wash.
6.
Bake on a lightly greased cookie sheet for 8-10 minutes, until very light colored with light brown edges. These also work well when you make them smaller, like 1.5” in diameter. Fewer calories. Enjoy!
2 cups sifted flour ½ teaspoon vanilla Cinnamon, cinnamon sugar, diced walnuts, dark chocolate sprinkles or chips, sliver beads for decoration
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Desserts and Drinks
Mississippi Mud Pie Prep - 25 min | Cook - 15 min | Cool - Refrigerate for at least 3 hrs
Nanette Dunklin Customer Service Representative This recipe reminds me of family gatherings at my mother’s house during the holiday season. I can still see my mother in the kitchen cooking Thanksgiving dinner for a house full of family and friends. It reminds me that love is sweet, just like pie.
CRUST
INGREDIENTS:
3 cups of walnuts or pecans ¾ cup flour 1 1/2 cubes of butter
FILLING
INSTRUCTIONS:
1/ Crust 1.
Melt butter in baking dish.
2.
Finely chop 3 cups of nuts. Mix in ¾ cups of flour.
3.
Sprinkle mixture evenly over melted butter in baking dish.
4.
Bake in oven 350° for 10-15 minutes. Cool completely before adding mixture.
INGREDIENTS:
-1st-
2/ 1st Filling 1.
Mix together thoroughly until creamy, spread over cooled crust.
2 boxes cream cheese 3/ 2nd Filling ½ large cool whip 1 1/2 cups powdered sugar
1.
Mix at high speed with mixer. When it begins to thicken spread over first mixture.
2.
Refrigerate for several hours before serving, before serving spread remaining cool whip on top and sprinkle with nuts.
2 teaspoons vanilla -2nd2 large boxes of chocolate pudding 4 1/2 cups milk
- 42 -
Desserts and Drinks
Devil s Food Cake with 7 Minute Frosting Prep - 20 min | Cook - 1 hour | Cool - 1 hour before frosting
Jax DiBenedetto Tangram Studio Sales Executive My grandmother and sister are both born on December 18th, so whenever the greater family would get together for the holidays we would also celebrate their birthdays. This cake is my grandmother’s favorite and we would make it every year to celebrate!
CAKE
INGREDIENTS:
Butter
1/ Cake
Whole milk 2 extra egg yolks 1 tablespoon vanilla extract 2 tablespoons instant coffee
FROSTING
INSTRUCTIONS:
INGREDIENTS:
2 egg whites 1 ½ cups sugar 1/8 teaspoon salt
1.
Buy your favorite brand cake mix from the store and make the below substitutions and additions.
2.
Add butter instead of oil.
3.
Add whole milk instead of water.
4.
Add 2 extra yolks.
5.
Add 1 tablespoon of vanilla extract.
6.
Add 2 tablespoons of instant coffee.
2/ Frosting 1.
Beat at medium speed over double boiler over boiling water all ingredients except vanilla. Then at high speed for 7 minutes until a peak forms.
2.
Remove from water, add vanilla, stir.
3.
Spread on cooled cake.
¼ cup cold water 1 tablespoon light corn syrup 1 teaspoon vanilla
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EntrĂŠes
- 44 -
Entrées
Marisa Anderson - Marketing Manager
Sweetness, Generosity, A Little Compromise and A Whole Lot Of Love.
Granny and Grammy were hands down two of my
Grammy traveled constantly when I was growing up.
favorite women.
If it wasn’t to visit one of her three girls on all sides of
I met one of my best friends, Katie, in the third grade. Georgia, or Granny, was Katie’s grandma. She was the kindest and most stubborn person I’ve ever known and everyone who met her, loved her. Granny traveled all over the world and volunteered for the Red Cross
the US, it was to Thailand, Ethiopia, Spain. The list goes on. She believed that a full-life was one that was full of new experiences. However, as open as she was to new things, she also liked her traditions. One of those was pecan pie for the holidays.
Disaster Relief program well into her 80’s. She never
My family and Katie’s family started including each
thought twice about lending a helping hand to anyone
other in our holiday traditions shortly after we met,
at any time.
and have been doing so for the 20 years since. One of
She also loved to bake. All of Granny’s baked goods were delicious; her cakes were always gorgeous, her cookies were irresistible, but her pies… her pies were straight money. I used to love going to Granny’s house in Central Phoenix, picking fresh fruit off her trees and begging her to teach us how to bake something. We would listen intently for a short while and then return to chasing each other around the house or jumping off her roof into the pool, knowing that if anything broke, Granny was a highly trained nurse. My grandma was Henny, or Grammy to me. Grammy was strong, independent and loved to travel, a trait I inherited. She did not receive the same Florence
the best things to come from this integration was the evolution of the infamous Pecan Pie. There was no contesting that Granny was the queen of pie crusts, but Grammy’s filling was a non-negotiable, so we combined the two to achieve the best of both worlds. In the early 2000’s, my grandma was diagnosed with celiac disease and Granny adjusted her crust to accommodate her allergy (although, I think she included a secret ingredient or two because it’s just not the same when I make it!). This Pecan Pie is what family means to me: sweetness, generosity, a little compromise and a whole lot of love. Granny passed away about five years ago and Grammy left us in April. This year when I go home
Nightingale gene that Georgia embodied, but she could talk Stock Market talk probably better than your financial advisor and for someone born in 1927, she was disturbingly good at the Internet.
for the holidays, it’s going to be different. But we have pie and if the pie lives on, so does the memory of my two favorite Grandmas. Recipe on following page.
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Desserts and Drinks
Grandmas Gluten Free Pecan Pie Prep - 20 min | Cook - 75 min | Cool - 30 min, until filling is solid
Marisa Anderson Marketing Manager Crust from Granny, filling from Grammy. Two of my favorite women and definitely my favorite pie.
CRUST
INGREDIENTS:
2/3 cup Crisco
1/ Crust
1/3 cup boiling water ½ teaspoon salt 2 cups all-purpose gluten free flour
FILLING
INSTRUCTIONS:
1.
Put Crisco in small, but deep bowl. Add boiling water + beat together with fork.
2.
Add flour and salt all at once and stir slightly.
3.
Form ball with hands. Divide in half and place one half in between two sheets of wax paper.
4.
Roll out by rotating paper. Remove one piece of paper and place dough in the pan then peel remaining paper off the top. You can use the other ½ of the dough to fill in edges or holes in crust.
INGREDIENTS:
36 individually wrapped caramels
2/ Filling 1.
Preheat oven to 350°. In a saucepan over low heat, combine caramels, butter and milk. Cook stirring frequently until smooth. Remove and set aside.
2.
In a large bowl, combine sugar, eggs, vanilla, and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Top with extra whole pecans.
3.
Bake in preheated oven for 45-50 minutes or until pastry is golden brown. Allow to cool until filling is firm.
¼ cup butter ¼ cup milk ¾ cup white sugar 3 eggs ½ teaspoon vanilla extract ¼ teaspoon salt 1 cup pecan halves
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Desserts and Drinks
Caramel Pecan Pretzels Prep - 15 min | Cook - 10 min | Cool - 10 min
Jason Doerr Tangram Studio Engineer This recipe was handed down to me by my great, great grandmother…just kidding! However, it does mean a lot to me since it’s tradition to make them and enjoy while doing our family bingo session during the holidays.
INGREDIENTS:
INSTRUCTIONS:
16 ounce bag of pretzels
1.
Arrange pretzels on cookie sheet on parchment paper.
1 large bag of Rolos
2.
Place one Rolo per pretzel in center.
1 bag of whole pecans
3.
Bake at 350° for 10 minutes or until Rolo looks glossy.
4.
Remove tray and place one pecan half per Rolo, squishing it down to set the pecan into the melted Rolo.
5.
Allow them to cool, you might be tempted to eat them right away ‘cause they are great, but don’t burn your tongue…it’s not worth it, trust me.
6.
You can stack levels in a container with parchment between so they don’t stick to each other, or just keep cool until time to enjoy.
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Desserts and Drinks
Eggnog with Cinnamon and Brandy Prep - 10 min | Cook - 25 min | Cool - 20 min
Charlotte Wiederholt President of Tangram Studio You can only get eggnog at a specific time of year so it really defines the holidays for me. My sister is also an eggnog lover and always makes this combo for us. Eggnog with a little Brandy and cinnamon just reminds me of good times with my sister cozied up and cracking jokes on the couch.
INGREDIENTS:
INSTRUCTIONS:
6 large egg yolks
1.
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
1/2 cup granulated sugar
2.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
3.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
4.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
5.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160° on a thermometer). It will thicken more as it cools.
6.
Remove from heat and stir in the vanilla.
7.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
8.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9.
Once cooled, mix in brandy and top with a little cinnamon.
1 cup heavy whipping cream 2 cups milk 1/2 teaspoon ground nutmeg Pinch of salt 1/4 teaspoon vanilla extract Cinnamon Brandy
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Desserts and Drinks
Fish Bowl Punch Refrigeration - Overnight | Assembly - 15 min | Chill - 3 hours
Noosha Hodges Channel Marketing Manager Every holiday our family looks forward to drinking Fishbowl Punch. Each one of our family members is responsible for bringing one part of the ingredients. Together we mix all the ingredients together and enjoy a memorable holiday filled with laughter and our favorite cocktail!
INGREDIENTS:
INSTRUCTIONS:
1 cup sugar
1.
To make ice block, fill carton with water and freeze until solid, about 8 hours.
2.
Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved.
3.
Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
4.
Put ice block in a punch bowl and pour punch over it.
3 1/2 cups water 1 1/2 cups fresh lemon juice (6 to 8 lemons), strained 1 (750-ml) bottle Jamaican amber rum 12 ounces Cognac (1 1/2 cups) 2 ounces peach brandy (1/4 cup) Garnish: lemon slices 1/2 gallon empty cardboard juice or milk carton, top (spout) end cut off
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Desserts and Drinks
Sangria Prep - 20 min | Assemble - 5 min | Chill - 3 hours
Amber Jones Vice President of Sales Every year since I was a little girl we would make the Christmas meatballs and sangria on December 23rd and then all the family would roll in on Christmas Eve with perfectly warmed Christmas meatballs and glasses full of sangria. Over the last 3 years, I have taken over as the Christmas host in our family and now every year I make the meatballs and the sangria. My daughter, 6 years old, helped me roll the meatballs and cut the fruit this last year and I can only imagine her doing the same with her daughter in the future. Christmas and family go together like meatballs and sangria.
INGREDIENTS:
INSTRUCTIONS:
2 apples, diced into chunks
1.
Place all the ingredients, in a large pitcher and stir to combine.
1 orange, rind removed and diced into chunks
2.
Refrigerate sangria for 3 to 4 hours, up to overnight, before serving.
3.
When ready to serve, give the sangria one last stir and pour over a glass of ice.
2 tablespoons lemon juice (about 1 lemon, juiced)
This easy sangria can be stored in the fridge for up to 2 days.
1 750ml standard bottle mediumbodied red Spanish wine, like Garnacha or Tempranillo 1/4 cup brandy 1/2 cup orange juice
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