COOK & C O C K TA I L BOOK
HOLIDAY EDITION
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This book celebrates the special ingredients that are Upshot’s secret sauce—our people. All from different backgrounds, our diverse talents, personalities and skills blend together to create exciting and meaningful work and make Upshot everything that we are. The individual family recipes, stories, and original art within the pages of this book were all created by Upshotters and compiled into the Upshot Cook & Cocktail Book. May it spark excitement in your kitchen and bar and inspire new traditions with your loved ones.
Happy Cooking!
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table of contents BREADS & BREAKFAST
COCKTAILS
6
Challah French Toast
46
Coquito
8
Fastnachts
48
Eggnog
10
Rory’s Mini-Cinnamon Rolls
50
Festive Sherbet Punch
12
“The Rock”
52
Ghost of Summer's Past
54
Glögg
APPETIZERS, SOUPS & SIDES
56
Jingle Bell Julep
16
Beef Barley Soup
58
Spiced Apple Hot Toddy
18
Funeral Potatoes
60
The “Uplifter”
20
Linda’s and Ginger Mint Cran-Raspberry Sauces
62
Wisconsin Brandy Slush
22
Loubieh
24
Raclette Cheese on Toasted Bread
26
Stuffing Muffins for Two (or Three)
66
Bourbon Pecan Pie
28
Vegetarian Pozole y Tostadas
68
Chocolate Bundt Cake
70
Gooey Butter Cake
ENTREES
72
Grammy’s Kolackys
32
Baked Ziti
74
Mondel Bread
34
Family Night Pizza Night
76
Pitts & Pitts No-Bake Bourbon Balls
36
Giant Chicken Parmesan Bomb
78
Sfingi
38
Pancit Bihon, or Pancit Guisado
80
Shoofly Pie
40
Squash Gnocchi
82
Strawberry Rhubarb Crumble
42
Swedish Meatballs with Noodles
84
Taralli (Italian Dunking Cookies)
86
Walnut Butterball Cookies
88
White Chocolate Bread Pudding with Rum Sauce
90
Zimtsterne (Cinnamon-Almond Meringue Stars)
DESSERTS
UPSHOT HOLIDAY COOKBOOK, 2020 3
breads & breakfast
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
UPSHOT HOLIDAY COOKBOOK, 2020
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
BREADS & BREAKFAST
challah french toast
hannah lesko
ASSOC. CREATIVE DIRECTOR
One Christmas morning, on a whim, I made french toast for my mom and brother. Now, 10+ years later, we still have french toast every Christmas after we open our gifts.
INGREDIENTS For the challah
2 large eggs
6 eggs
1 cup lukewarm water
1 large egg yolk (reserve the white for the egg wash)
1 tbsp ground cinnamon
2 tsp Fleischmann’s Active Dry or Instant Yeast
¼ cup corn or canola oil
4‒4½ cups all-purpose flour
For the french toast
¼ cup granulated sugar
1 loaf of challah, sliced into 1" thick pieces
2 tsp salt
1 cup French vanilla coffee creamer 1 tsp vanilla extract Pinch of salt 3 tbsp salted butter (+ more for serving if desired) maple syrup, for topping
INSTRUCTIONS 1. Place water in a bowl, sprinkle with yeast and a pinch of sugar; stir to combine. Let stand until a thin frothy layer forms across top, 5‒10 min. Now the yeast is active and ready to use. 2. Place sugar, salt and 4 cups of the flour in a stand mixer bowl and whisk to combine. (Or, use a large bowl and knead by hand.) 3. Make a well in the center of the flour and add the eggs, egg yolk and oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl. 4. Pour yeast mixture over the egg slurry. Mix yeast, eggs and flour with a spoon or spatula until a shaggy dough forms.
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5. With mixer’s hook attachment, knead dough on low for 6‒8 min. (Or turn out
dough onto floured surface and knead by hand for ~10 min.) If dough is sticky, add flour 1 tsp at a time until it feels tacky, not sticky. Kneading is finished when it’s soft, smooth and holds a ball shape. 6. Place dough in an oiled bowl, cover with plastic wrap and place somewhere warm. Let dough rise until doubled in bulk, 1½‒2 hr. 7. Divide dough into 3 equal pieces. Roll each piece of dough into a rope 16" long. If ropes shrink as you roll them, let rest for 5 min to relax the gluten and try again. 8. Gather the ropes and squeeze them together at the top. Braid the ropes together like braiding hair and squeeze ends together when complete.
9. Place the braided loaf on top of a baking sheet lined with parchment paper and sprinkle with flour. Cover with a kitchen towel. Let rise in warm place until puffed and pillowy, about 1 hr. 10 About 20 min before baking, arrange a rack in middle of oven and heat to 350°F. When ready to bake, whisk the reserved egg white with 1 tbsp of water and brush it all over the challah, including cracks and down sides of the loaf. 11. Bake, rotating baking sheet halfway through, until challah is browned, 30‒35 min total. Let challah cool on a cooling rack. 12. Slice challah into 1" slices. Dry out the challah. You can do this by making the challah the day before and letting slices sit out overnight or by
baking slices in a 300°F oven for 15–20 min. 13. Place the eggs, cinnamon, creamer, vanilla and pinch of salt in a 9x13" baking dish. Whisk until fully combined. 14. Add slices of challah in single layer onto the custard. Soak, flipping once, until drenched, 1‒2 min per side. While they soak, melt 2 tbsp of butter in large nonstick skillet over medium heat. When butter is sizzling, add challah. Cook until the bottoms are goldenbrown and crispy, 3‒4 min. Flip and cook until the second side is browned, ~3 min. 15. While that cooks, repeat the custard coating process with remaining slices. Add pats of butter to skillet between batches. Continue cycle until all slices are cooked. Serve warm with maple syrup.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
CODY MORRIS DESIGNER
@codesdesignco7
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
BREADS & BREAKFAST
fastnachts
While they're not exclusively a holiday recipe (traditionally served on Shrove Tuesday), I’ve never known anyone to refuse a freshly fried donut! This recipe is from my mom’s German-Hungarian side of the family, and it’s unique in that it has three rises, so the dough is extra soft and tender. Black coffee is a must with these!
YIELDS: 4 DOZEN DOUGHNUTS
michelle horne CREATIVE DIRECTOR
INGREDIENTS
INSTRUCTIONS
Dough: stage 1
Dough: stage 1
1 2¼ tsp pkg Fleischmann’s Active Dry Yeast
1.
Proof the yeast by stirring together the yeast, warm water and 1 tsp sugar in a small bowl. Set aside for 10 min.
¼ cup warm water, heated to 110°F (lukewarm)
2.
In a large bowl, mix together 3 cups of flour and the warm milk. Stir until smooth. Add the yeast mixture and mix well. Let rise until doubled in size.
1 tsp sugar 2 cups milk, scalded and cooled to lukewarm
Dough: stage 2 3.
3 cups all-purpose flour, sifted
When dough has doubled in size, mix together eggs, melted butter, 1 cup sugar, salt and nutmeg and stir into the risen dough. Add enough of the remaining 4 cups of flour to make a soft dough. Cover and let rise in greased bowl until doubled.
Dough: stage 2
Shaping, frying & rolling
3 eggs, well beaten
4.
Punch down dough and divide into two portions. Roll out the dough on a lightly floured surface to ½" thick. Cut out dough using a 2 ½" round biscuit cutter. Repeat with remaining dough. Cover and let rise a third time until doubled (this rise is much faster).
5.
Heat around 2" of oil in a heavy-bottomed dutch oven to 370°F (don’t fill your pot more than one third of the way up). Fry a few donuts at a time, being careful not to crowd the pot, since the temperature will drop. Fry until golden brown (3–4 min, turning each over using a slotted spoon).
6.
Drain on a cooling rack placed over a cookie sheet. While still warm, toss each donut in the sugar mixture of your choosing.
¼ cup butter, melted and slightly cooled 1 cup sugar 1½ tsp salt ½ tsp ground nutmeg (optional, but worth it) 4 cups all-purpose flour, sifted Shaping, frying & rolling Mazola corn oil for frying (at least 1 qt) Sugar for rolling (see note) 8
Note: You can roll the fried donuts in granulated sugar, cinnamon sugar or powdered sugar. They’re also great filled with your favorite jelly!
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
KELLY GRIBBEN V P C R E A T I V E D I R E C T O9 R
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
BREADS & BREAKFAST
rory’s mini-cinnamon rolls whitney harper VP ACCOUNT
During shelter-in-place, our family spent many afternoons baking together in the kitchen, and after several weeks of bread my son, Rory, requested cinnamon rolls of the mini variety. He gladly helped every step of the way, and I’m so grateful to have this recipe as a fond memory of our time at home in 2020!
INGREDIENTS For the dough:
INSTRUCTIONS 1.
To prepare the dough: Combine milk and water in a large bowl and sprinkle the yeast over it. Allow to dissolve about 5 min. Stir in the butter, egg, brown sugar and sugar until smooth. In a small bowl, combine the flour, bread flour and salt. Pour about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 min. If dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 1 tbsp at a time until it pulls away from the sides of the bowl. After kneading, place the dough into a large, lightly greased bowl and cover tightly with plastic wrap to double in size, about 1½ hr.
2.
Place the risen dough onto a lightly floured surface and cut it in half. Use a rolling pin to roll one half into a large rectangle. Pour the melted butter and spread it out over top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into about 20 1" sections and lay them out, spiral up, in a lightly greased mini muffin tin. Repeat this process with the remaining dough. Cover with plastic wrap and allow to rise again, about 40 min.
3 tbsp unsalted butter, melted
3.
Preheat the oven to 350°F. Bake 15–17 min or until the edges are golden.
1 tbsp cinnamon
4.
To prepare the frosting: Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 min. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.
½ cup milk, lukewarm 2 tbsp water, lukewarm ½ tbsp Fleischmann’s Active Dry Yeast 3 tbsp unsalted butter, melted 1 large egg 2 tbsp brown sugar 2 tbsp sugar 1½ cups all-purpose flour ¾ cup bread flour ¼ tsp salt For the filling:
6 tbsp brown sugar For the frosting: 4 oz cream cheese, at room temperature ¼ cup unsalted butter, at room temperature 1 cup powdered sugar 2+ tbsp of milk 10
You can make these overnight by putting the freshly spiraled cinnamon rolls into the fridge overnight and baking first thing in the morning! Enjoy!
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
AUDREY RAYMOND SR. ART DIRECTOR
audreyraymond.com 11
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
BREADS & BREAKFAST
“the rock” INGREDIENTS
dave woods
1 lb cooked sausage, diced ham or chopped bacon
COPYWRITER
2 cups shredded mild cheddar cheese 12–14 slices of bread “The Rock” breakfast casserole is a Christmas morning must for the Woods. While we mix up what we cook for Christmas Eve dinner, The Rock is an annual tradition. Because it takes an hour to bake in the morning, we pop it in, start a fire, make coffee, open stockings, and then it's ready to eat. It's great for preparing ahead of time, especially for holiday company. Its beloved name was given for the way that it sits heavily in your belly and “sticks to your ribs.” Per Mama Woods, you're not allowed to have only one helping.
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For the egg mixture: 10 eggs 1½ cups of milk ½ tsp dry mustard Salt and pepper to taste
INSTRUCTIONS 1.
Cook and brown meat, set aside.
2.
Pull the crust off of 12–14 slices of bread and thinly butter on one side. Place a layer of bread butter-side down in the bottom of a 13x9" pan.
3.
Sprinkle the meat on top of the bread. Sprinkle cheese on top of the meat layer.
4.
Add another layer of bread, butter-side up, to cover the meat and cheese. Fill in all the spaces with thin slices of bread.
5.
Whisk together the eggs, milk, dry mustard, salt and pepper. Pour this over the bread. Cover with foil and refrigerate overnight.
6.
Cook foil-covered at 350°F for 1 hr or until lightly brown. Remove foil for a final few min.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
ERIC BASKAUSKAS CREATIVE DIRECTOR
@wallofyouth 13
appetizers, soups & sides
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
UPSHOT HOLIDAY COOKBOOK, 2020
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
APPETIZERS, SOUPS & SIDES
beef barley soup INGREDIENTS
hannah lesko
1 lb beef (boneless chuck, tip or round) cut in ½" cubes 1 tbsp vegetable oil
ASSOC. CREATIVE DIRECTOR
1 cup water 2 tsp instant beef bouillon 1½ tsp salt
This is my family’s go-to soup for chilly winter weekends. It is made multiple times a year and was often frozen and mailed to me in college. It pairs perfectly with a large piece of crusty bread and Packers football.
¼ tsp dried marjoram ¼ tsp dried thyme leaves ⅛ tsp pepper 1 bay leaf 4 cups water 3 med. carrots, sliced (1 cups) 1 lg celery stalk, sliced 1 med onion, chopped (1/2 cup) 1 16 oz can whole tomatoes ½ cup barley
INSTRUCTIONS
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1.
Cook and stir beef in oil in 4 qt dutch oven over medium heat until brown. Stir in 1 cup water, instant bouillon, salt, marjoram, thyme, pepper and bay leaf. Cover and simmer until tender (1–1½ hr).
2.
Stir in 4 cups water, carrots, celery, onion and tomatoes (with liquid). Heat to boiling, then reduce heat. Cover and simmer until carrots are tender, about 35 min.
3.
Add ½ cup uncooked barley with the tomatoes. Cook until barley is tender. Serve.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
HANNAH LESKO ASSOC. CREATIVE DIRECTO 17 R
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
APPETIZERS, SOUPS & SIDES
funeral potatoes mason galecki
INGREDIENTS 1 pkg of hashbrowns (32 oz) 8 oz sour cream
JR. ART DIRECTOR
8 oz cream cheese Funeral potatoes, a.k.a. hashbrown casserole, is a dish that became popular in the West, especially in my home state of Utah. Members of the LDS church call these potatoes “funeral” because they are commonly served as a side dish after funerals. Naturally, my family adopted this dish into our holiday menus. We were never huge fans of creamy potatoes, and wanted to add a bit of a crunch to our sides. As the kids got older, and hungrier, each family has begun to bring their own versions of the dish with varying types of potatoes, additional ingredients (meats, more cheese, etc.), and spice levels. Last Thanksgiving we had four different iterations, and it still wasn’t enough. This recipe gives a good base to allow for you to bring in your own family's flavors.
10.5 oz can of cream of chicken soup 1 tsp garlic powder ½ salt ¼ tsp pepper 1 small chopped yellow or white onion 1 cup shredded cheese (aged white cheddar) 2 cups crushed sea salt kettle cooked chips Diced green onion (optional)
INSTRUCTIONS 1.
Mix together hashbrowns, cream of chicken soup, sour cream, ¾ cup cheese, onion, garlic salt, salt and pepper.
2.
Spray 6–8 qt slow cooker with cooking spray.
3.
Put potato mixture in slow cooker; using spatula, smooth potatoes in single layer.
4.
Put lid on, and cook on high heat for 4 hr.
5.
Mix together sea salt kettle chips and remaining cheese. Sprinkle over in last 20–30 min (for extra crispy, throw into oven for 2 min). Optional: Sprinkle with green onion
7.
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Serve.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
MASON GALECKI JR. ART DIRECTOR
masongalecki.com 19
APPETIZERS, SOUPS & SIDES UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
raspberry sauce jet sullivan PROJECT MANAGER
Not a TRUE cranberry fan but still want that extra “something” at the table during the holidays? I have two tried and true recipes that our family circle around each holiday season: Linda’s Raspberry Sauce My father’s partner was never a fan of cranberries, and she created this recipe to add that little “something” to the table. One year, to be polite, I took a small scoop to my plate. I am not a fan of cranberries or raspberries, so I truly didn’t think I would be a fan...but WOW! Now we make it every year!
Ginger Mint Cran-Raspberry Sauce Came across a couple of recipes online, combined some of the two recipes together and tweaked it to my liking. I know, I know, the quick way out, but still delish!
linda’s
ginger mint cran-raspberry
INGREDIENTS
INGREDIENTS
1 large or 2 small Jell-O brand raspberry Jell-O boxes
2 cups fresh cranberries
2 cups boiling water
4 cups fresh raspberries
1 tsp of fresh lemon juice (more if you want it more tart)
¾ cup sugar (or up to a full cup if you want it sweeter) ⅛ tsp salt
2 pkgs of frozen raspberries
1 tbsp fresh grated ginger (can use ginger paste, and add more if you want it a tad spicier!)
2 cups sweet applesauce
⅓ cup orange or apple juice
INSTRUCTIONS
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1.
Dissolve Jell-O in water, scraping the bottom to avoid any sugar crystals.
2.
Add all remaining ingredients and mix well. Pour into bowl or mold of choice.
3.
Chill until firm (or overnight).
4.
Before serving, give a good mix, breaking up the Jell-O to create that nice “sauce” look.
2 tbsp fresh chopped mint
INSTRUCTIONS 1.
In a sauce pot, add cranberries, juice, sugar, ginger, salt and half the mint. Simmer over medium heat until all the cranberries have “popped” and the sauce starts to thicken.
2.
Add the raspberries, and simmer until the raspberries have blended into the sauce, just enough to cook through.
3.
Chill in serving dish until more solid.
4.
Add the other half of the fresh mint and mix into the sauce for a nice fresh pop of flavor.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
TYLER SCHMIDT ART DIRECTOR
@thedoorkeep 21
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
APPETIZERS, SOUPS & SIDES
loubieh madison asher ART DIRECTOR
INGREDIENTS 2 lbs fresh green beans 2 cloves garlic, finely chopped 1 medium onion, chopped ¼ cup oil 1 tsp salt ½ tsp allspice ½ tsp pepper 28 oz can crushed tomatoes 19 oz can chick peas, drained
INSTRUCTIONS
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1.
Snip ends of beans and cut into 2" lengths.
2.
Sauté garlic and onion in oil.
3.
Add green beans, tomatoes and seasonings to onion mixture and stir. Cover and simmer for 20–25 min. Add chick peas during the last 10 min of cooking.
Loubieh replaces the green bean casserole on our Lebanese table. It’s stewlike nature adds a deliciously clean and vegan alternative to the table. This dish works great any day of the week, hot or cold. No one talks about the green beans from their Thanksgiving meal. We do. Pro tip: Wrap warm bites in pita, absorb all the tomato juices and try not to drip. *chef ’s kiss*.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DAVID HUETTNER VIDEO EDITOR & ANIMATO 2 3R
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
APPETIZERS, SOUPS & SIDES
raclette cheese on toasted bread INGREDIENTS
EQUIPMENT
1 lb raclette cheese sliced into crackersized pieces
Raclette stove: a cheesemelting, bread-toasting, vegetable-grilling, all-inone gadget that is well worth the investment!
1 loaf of thinly rolled French bread, sliced on the diagonal in as many pieces as possible Fig jam or paste Chives Any other morsel you would like to put on toasted bread and delicious melted cheese
INSTRUCTIONS 1.
Take a good slice of raclette and place it in your individual raclette pan. Put it under the burner of the raclette stove.
2.
While your raclette cheese is melting, place a piece of your sliced french bread on top of the stove to brown and crisp. Monitor both carefully.
3.
Make final preparations for any condiments you wish to serve with your raclette.
4.
When your cheese is melted, pull it from the raclette oven. Using a wooden spatula, place the melted cheese on top of the toasted bread.
5.
Garnish with your favorite condiment. Please teach your children to try this cheese. They will love the interaction with the stove, and despite the smell the “grilled French/ Swiss cheese sandwich” tastes quite delicious. Much better than American cheese, please.
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laura pitts
SR. DIRECTOR DIGITAL MARKETING
My dad was a licensed cheesemaker. He “retired” from manufacturing and opened a retail wine and cheese shop in Princeton, IL, called The Cheddar House—fondly referred to as “The Cheddar Hell” by me and my five younger brothers and sisters who had to work there non-stop. My dad loved the art of cheese-making and his passion led him to studying cheeses from around the world. When he discovered raclette cheese, it instantly became one of his favorites, and ultimately, one of mine. Since it is relatively expensive and sometimes hard to find, it became a special treat for the customers of our store as well as in our own home. It was a splurge we truly enjoyed as a family. When my dad officially retired from the store, I inherited his raclette stove and I continue my dad’s tradition of serving raclette to my family during the holiday season.
leroy "lee" blohm DAD & LICENSED CHEESEMAKER
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
AMY PEDID ART DIRECTOR
@amydesignzalot 25
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
APPETIZERS, SOUPS & SIDES
stuffing muffins for two
INGREDIENTS 10 cups bread cubes ¼ cup butter 1 cup diced red onion 3 ribs of celery, diced 1 tbsp minced garlic
(or three)
½ tsp salt ½ tsp pepper
amy pedid
2 tsp rubbed sage 2 eggs
ART DIRECTOR
2 cups chicken broth 2 tbsp chopped fresh parsley Because I have a large family background, I'm used to making too much food for the holidays. Which is fine when you have the whole family over, but it has just been my husband and me for the last few years, since we moved farther away from our families. So, until they invent a way to virtually and instantly send extra food to your relatives, I have started innovating my holiday recipes to work for two people. Thus the stuffing muffin tradition was born. It’s an easy and delicious way to get my stuffing fix without a mound of leftovers.
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INSTRUCTIONS 1.
Preheat the oven to 325°F.
2.
Place the bread cubes on a baking sheet. Bake for 15 min, stirring a few times. Let cool.
3.
Place the bread cubes in a large bowl.
4.
Increase the oven temperature to 350°F. Spray a muffin tin with nonstick spray.
5.
Sauté the butter, onion and celery until softened. Stir in the garlic, salt, pepper and sage.
6.
Stir the vegetables into the bread cubes. Whisk together the eggs and chicken broth. Pour over the bread cubes and veggies. Stir until everything is soaked in. Stir in the fresh parsley.
7.
Spoon the mixture into 12 muffin tin cavities. Bake for 35–40 min. Let cool in the pan for 10 min, then loosen with a knife. Remove and serve hot with or without gravy.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
AMY PEDID ART DIRECTOR
@amydesignzalot 27
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
APPETIZERS, SOUPS & SIDES
vegetarian pozole y tostadas richie alday PROJECT MANAGER
Pozole is a traditional Mexican soup-type dish with roots all the way back to the Aztecs and other indigenous tribes in Mesoamerica. This meal is a tasty way to stay in touch with my Mexican heritage. Ever since I can remember, pozole is the go-to meal during our Christmas and/or New Year family celebrations. Grandma’s pozole will forever be the OG, but my family will continue to try get it just right. I hope you enjoy this delicious dish, and be sure to chase a spoonful of pozole with a big bite into your tostada—nothing better. Provecho!
INGREDIENTS 110 oz (13¾ cups) hominy corn
For garnish
1 gallon (16 cups) water
Limes
1 gallon (16 cups) vegetable broth
Cabbage
1 tsp per cup of water:
Red pepper flakes
side dish INGREDIENTS
Vegetarian/Vegan No chicken base–bouillon (substitute is to season with salt)
Cooked tostadas
Fresh cut lettuce
Heated refried beans
Non-vegetarian substitute Chicken flavor bouillon (~32 tsp)
Grated queso fresco (Mexican cheese)
~5 bay leaves
Sour cream
1 big onion, cut in half ~3 tsp oregano
INSTRUCTIONS
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1.
Throw everything into the pot until it boils or the corn softens.
2.
Once cooked, prepare with squeezed lime, cabbage and red pepper flakes to your liking.
INSTRUCTIONS 1.
Set up tostada in the order listed for the perfect tostada bite.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
AUDREY RAYMOND SR. ART DIRECTOR
audreyraymond.com 29
entrees
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
UPSHOT HOLIDAY COOKBOOK, 2020
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
ENTREES
baked ziti
INGREDIENTS 1 lb ziti or penne pasta Extra-virgin olive oil 1 lb bulk Italian sausage or ground meat 1 large onion, chopped 3–4 garlic cloves, chopped
morgan barnett
1 tbsp chopped fresh basil 1 tbsp dried Italian seasoning or oregano ½ tsp crushed red pepper
JR. COPYWRITER
1 large jar marinara sauce (32 oz), or make your own red sauce ½ lb mozzarella cheese, shredded This recipe is a family favorite. My earliest memory of eating baked ziti was at my grandparents house in Florida right before Christmas. My grandpa would make a huge casserole of it that would feed the whole family, and there would always be SO MUCH left over. For as long as I can remember, this recipe has been a staple in our home. And when everyone is home for the holidays, there is usually a request for it. It’s the perfect comfort food.
1 cup ricotta cheese 1 cup grated parmesan or romano cheese
INSTRUCTIONS 1.
2.
3.
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Bring a large pot of salted water (1 tbsp salt for every 2 qt water) to a strong boil. Add the pasta and cook, uncovered, until al dente (edible but firm to the bite). Drain and toss the pasta with a little olive oil to keep from sticking together. While waiting for the water to boil, heat 1 tbsp of olive oil in a large sauté pan on medium-high heat until shimmering hot. Add the sausage or ground meat. Break up any large chunks as it cooks. Avoid stirring too often, as it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt. Brown well. When the meat is mostly browned, add the onions and stir well to combine. Sauté until the onions are translucent and beginning to brown, 4–5 min. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 min. Add the tomato sauce and stir well. Bring to a simmer. Add salt and pepper and adjust seasonings to your taste.
4.
Preheat the oven to 350°F.
5.
Spread a thin layer of the sauce in the bottom of a 9x13" casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole. Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese on the pasta, and sprinkle on top with both the mozzarella and parmesan cheese.
6.
Bake until the cheese is melted, and the top is lightly browned, 20–25 min.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
GABLE MANSFIELD JR. ART DIRECTOR
@gablegalry 33
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
ENTREES
INGREDIENTS 1¾‒2¼ cups all-purpose flour
family night pizza night whitney harper
VP ACCOUNT
Friday night is pizza and movie night at our house. Savannah loves making plain cheese in a fun shape, and for Rory it has to be pepperoni! Casey and I always top ours with whatever veggies and meats we have left over from the week. Making homemade dough is always fun and super easy!
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1 envelope Fleischmann’s Rapid Rise Yeast 1½ tsp sugar ¾ tsp salt ⅔ cup very warm water 3 tbsp corn oil ½‒1 cup pizza sauce 1‒2 cups shredded mozzarella cheese
INSTRUCTIONS 1.
Preheat oven to 425°F.
2.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 min. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 min.
3.
To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a qter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
4.
Let dough rest at this point for 10 min.
5.
Roll dough on a floured counter to 12" circle or small individual circles; place on greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
6.
Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
7.
Bake on lowest oven rack for 12‒15 min, until cheese is bubbly and crust is browned.
CODY MORRIS
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by DESIGNER
@codesdesignco
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
ENTREES
giant chicken parmesan bomb
eric baskauskas CREATIVE DIRECTOR
INGREDIENTS ½ lb rigatoni or other short pasta, cooked to al dente 32 oz of your favorite marinara sauce 2 lb shredded mozzarella 2 lb ground chicken ½ lb grated parmesan cheese
This is best made while drinking, and served after some more drinking, because it’s my favorite kind of food: junky drunk food turned into fancy eats!
1 cup vegetable oil 1 cup all purpose flour 2 cups Italian breadcrumbs 3 eggs, beaten ½ cup Italian parsley, finely chopped (plus more for serving)
INSTRUCTIONS 1.
Preheat oven to 350°F.
2.
In a large bowl, mix together the cooked pasta with ~16 oz of pasta sauce. The pasta should be a little saucier than you would normally serve it. Stir in about ½ bag of shredded mozzarella and set aside in the refrigerator to completely cool.
3.
4.
5.
36
Cover a large cutting board or a good-sized portion of your counter top with plastic wrap. Take the ground chicken and spread it into a flat circle on the plastic wrap, about 1/4–1/2" thick. Season generously with salt and sprinkle the parmesan over the surface. Reserve about half of the parmesan for later. Spoon the fully cooled pasta into the center of the ground chicken. Using the plastic wrap, gently pull the ground chicken around the pasta to fully encompass it, forming a large, dense ball. Twist the plastic wrap ends to make the ball very tight and place ball in a bowl and into the freezer for 30 min–1 hr. Once chicken ball is cool and quite firm, remove it from the freezer and remove the plastic wrap.
6.
Heat a large, heavy-bottomed pot (cast iron is preferable) on the stove top. The pot should be large enough that the chicken ball will fit in there with room to move it around. Add the vegetable oil and heat over medium-high.
7.
While the oil is heating, dust the outside of the chicken ball in the flour so it is completely coated. Follow by rolling the chicken ball in the beaten egg. Finish by covering the ball with the breadcrumbs.
8.
Once oil is hot, gently lower the chicken into the pot. Let it fry for around 5 min or until golden brown. Then continue frying all sides of the chicken ball until it is all golden brown.
9.
Remove the chicken from the pot (you will probably want to use 2 large spoons or spatulas). Transfer the chicken to a sheet tray. Spread some of the extra pasta sauce over just the top of the ball and sprinkle with the mozzarella cheese.
10.
Bake for ~45 min or until the internal temperature reaches 165°F.
11.
Remove the chicken from the oven and let sit for at least 15 min. Cut into wedges. Serve each wedge on a plate with additional pasta sauce, parmesan and parsley as desired.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
ERIC BASKAUSKAS CREATIVE DIRECTOR
@wallofyouth 37
ENTREES UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
pancit bihon or, pancit guisado
rhoda reyes
SR. PRODUCTION ARTIST
INSTRUCTIONS
INGREDIENTS 1 pkg pancit bihon rice noodles
1.
Heat up a large pan or wok with 1 tbsp cooking oil and stir-fry/ sauté half of the onions, carrots and cabbage. Don’t overcook the vegetables. Set aside.
2.
Heat up the large pan or wok with cooking oil and stir fry/sauté the other half of the onions and garlic.
Boneless chicken (1 breast or 2 thighs, your preference), cut into thin slices Chinese sausage (1 or 2 links, your preference), chopped/diced 3 medium-sized carrots, julienne cut ½ small cabbage, chopped
3.
Add Chinese sausage and cook for less than a min. Add the chicken and cook until lightly browned.
4.
Add the soy sauce, chicken broth and celery leaves or parsley and stir. Bring to a boil and simmer for about 5 min, stirring occasionally.
Celery leaves or parsley chopped finely, a handful 1 medium-sized white or yellow onion sliced; half for veggie and half for noodles 3‒5 garlic cloves, minced (1 tbsp) 1 cup chicken broth
5.
Add the rice noodles (bihon) and cover until noodles soften. Toss/stir the noodles in the pan and let the noodles absorb the liquid in the pan.
6.
Once all liquid has been absorbed, add the previously stir-fried vegetables. Toss everything in the pan/wok for a min or two. Add ground black pepper to your taste. Serve hot.
⅓ cup soy sauce Cooking oil, your preference Black pepper, to your taste *Optional: fish sauce, lemon juice
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*Optional: I like to create a side sauce of fish sauce and lemon juice mixed together to drizzle over my portion of the dish. Fish sauce is pretty salty, so taste as you mix with the lemon juice.
Pancit Bihon or Pancit Guisado is a Filipino noodle dish and is a staple second to rice. This was originally brought by the Chinese and has been localized since then. This Pancit Bihon recipe uses “Bihon,” or rice sticks, mixed with pork or chicken and vegetables. This dish is great when accompanied by lumpiang Shanghai (mini Filipino egg rolls)! I learned how to cook at a very young age, because my mom worked the midnight shift as a nurse, and I had to make dinner so she could rest before her shift started. She never used any measuring tools—all by feel. This is how I learned to cook. I’m going to give my best “measuring” for a recipe that we always had at any get-together. Christmas was always at our house, and New Year’s was at our uncle’s house. My brothers and sister (all six of us) would be included in helping make meals for the parties. All our aunts, uncles and cousins would join in on the cooking, and every household would bring their homemade dishes. We always celebrated on Christmas Eve, laughing, playing games, enjoying family time, feasting all day, and then we’d all go to Midnight Mass. Some of my favorites are lumpiang Shanghai (mini egg rolls), pancit, lechon, inihaw na baboy (grilled marinated pork), karé-karé (stew with thick savory peanut sauce), adobo, dinuguan, bibinka, leche flan and puto bumbong.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DAVID HUETTNER VIDEO EDITOR & ANIMATO 3 9R
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
ENTREES
squash gnocchi INGREDIENTS
laurent varlet
For the gnocchi
ASSOC. CREATIVE DIRECTOR
1¼ lb roasted butternut squash 1 cup flour 1 egg
This recipe is a seasonal favorite of my family’s and is typical of our region of Italy (Friuli). The cuisine of the region is typically very rustic, but you can’t tell from the flavors and textures of this dish, which are rich, luxurious and befitting of any holiday celebration. The sage leaves, which crisp up when fried in the butter, are an essential part of the dish. Don’t skip those! Typically in Friuli it is garnished with smoked ricotta, but it is extremely difficult to find stateside, so we replace with parmesan.
1 tbsp olive oil Salt and pepper, to taste To dress the gnocchi ½ cup butter
I remember making this side by side with my mother, anxiously waiting for the gnocchi to float to the top of the water. And as with many of her recipes, calling her to have her coach me through the preparation when we were apart. I also remember going shopping specifically for a slotted spoon to impress my future wife with this dish, when her kitchen wasn’t adequately equipped to make it.
1 bunch sage leaves 1 cup freshly grated parmiggiano reggiano
INSTRUCTIONS
40
1.
Roast the squash and allow to cool to room temperature
2.
Process the squash in a food mill (or with a potato masher) and add the remaining ingredients. If the mixture is too loose, add a tbsp or two of flour, but be careful not to add more. It should not be stodgy.
3.
Bring a large pot of water to boil. Salt the water generously.
4.
Prepare the dressing, melt the butter and fry the sage until golden. Season with salt and pepper.
5.
Using two spoons, scoop bite-sized amounts of the mixture and spoon them delicately in the water, being careful not to do more than a handful at once. After a couple of min, they will float to the top and they are done. Spoon them into the butter using a slotted spoon. Continue with the remaining mixture and serve immediately, covered with a generous heap of parmesan.
SARAH ZIMMER
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
SR. DESIGNER
@sarahzimmermakes
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ENTREES UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
swedish meatballs with noodles tyler schmidt
ART DIRECTOR
meatballs
This meal has become a classic cold-weather comfort food for my family. It’s evolved over the years to become a mix of the Nordic and German sides of my family, by bringing in either egg noodles or spaetzle from German stroganoff we cooked when I was a child, and mixing it with the Swedish meatballs into a single dish.
sauce
INGREDIENTS 2 pounds of ground protein: Vegetarian/vegan 100% plant-based ground beef Non-vegetarian 50/50 mix of pork and beef
3 cups beef broth
Diced onion
½ onion, diced
1 cup heavy cream
3 cloves of minced garlic A few sprigs of parsley, diced
1.
Caramelize onion in a pan that can hold noodles and meatballs.
½ cup of panko breadcrumbs
2.
Salt, pepper, red pepper flakes and nutmeg to taste
After onions are caramelized, add meatballs into pan.
3.
Add beef broth and heavy cream.
4.
Allow sauce to simmer and thicken.
INSTRUCTIONS
5.
Once sauce is cohesive, add noodles.
Mix milk and breadcrumbs and let settle for a few min for it to become a paste.
6.
Stir to coat noodles and serve.
7.
Garnish with chopped parsley and a grating of parmesan cheese.
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2.
Mix in remaining ingredients and form into meatballs.
3.
Sear meatballs on stove top until browned all over.
4.
Place in a preheated 275°F oven to keep warm.
INGREDIENTS
Egg noodles or spaetzle
INSTRUCTIONS 1.
1–3 oz of milk
noodles
INGREDIENTS
INSTRUCTIONS 1.
Bring a pot of heavily salted water to a boil.
2.
Follow specific dried noodle cooking times.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
TYLER SCHMIDT ART DIRECTOR
@thedoorkeep 43
cocktails
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
UPSHOT HOLIDAY COOKBOOK, 2020
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
coquito INGREDIENTS
gaba gonzález
1 can of cream of coconut 1 can condensed milk
ASSOC. CREATIVE DIRECTOR
2 cans evaporated milk ¼ cup water Coquito (“little coconut” in Spanish) is a traditional holiday drink that originated in Puerto Rico. It’s a coconut-based alcoholic drink similar to eggnog that you can enjoy at home, serve at holiday parties, give as gifts, etc. Nobody knows when coquito was really created, but historians estimate that it was between 1898 and the early 1900s, when products like evaporated and condensed milk were imported after the U.S. invasion. Today, there are probably as many coquito recipes as there are Puerto Rican families, so this recipe in particular is the one that has been in my family for generations. ¡Feliz Navidad!
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2–3 cinnamon sticks 2 egg yolks White Puerto Rican rum, to taste Ground cinnamon, for garnish
INSTRUCTIONS 1.
In a small pan, bring at least ¼ cup of water and 2–3 cinnamon sticks to a low simmer. Let the water reduce until it creates a thick consistency and the cinnamon sticks are dried up. This is the guarapo de canela.
2.
Remove the cinnamon sticks and set aside. In a large pot on low heat, combine cream of coconut, condensed milk, evaporated milk and guarapo de canela. Let the mix get warm enough to melt all ingredients together (do not boil or simmer).
3.
Add white rum to taste (don’t be shy). Stir for another 10–15 min. Turn off heat and let the mix cool down enough to add 2 egg yolks and combine well.
4.
Once it’s cool, strain mixture into a glass bottle and chill overnight. Shake bottle really well before serving!
5.
Serve in a short drink glass and garnish with ground cinnamon and a cinnamon stick.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DANA LACOCO SR. ART DIRECTOR
@lacocopuffs 47
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
eggnog ellen slauson AGENCY MANAGEMENT
After the Slauson girls were in college and beyond, my mother would host a post-midnight-mass party on Christmas Eve. All of our friends from high school that were back in town would arrive at our house at 1am on Christmas morning and we’d have a reunion party into the dawn of Christmas Day. My mother would make my Grandmother’s famous eggnog to serve with cookies and pies.
INGREDIENTS 1 dozen eggs, separated 1 cup sugar 1 pint milk 1 pint whipping cream 1 pint High West bourbon
INSTRUCTIONS
48
1.
Beat separated egg whites until stiff.
2.
Beat egg yolks until broken.
3.
Add bourbon, beating constantly. Add sugar and dashes of nutmeg, then add milk.
4.
Beat whipping cream until stiff. Slowly pour egg yolk and bourbon into whipped cream, folding it in.
5.
Fold in stiff egg whites.
6.
Add ½–1 gallon of prepared eggnog and more High West Bourbon to taste.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
SARAH ZIMMER SR. DESIGNER
@sarahzimmermakes 49
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
festive sherbet punch kelly gribben
INGREDIENTS 1 2 L bottle of lemon-lime soda
VP CREATIVE DIRECTOR
1 2 L bottle of club soda 1 59 fl oz carton of tropical punch 1 750 ml bottle of Ruffino Prosecco (optional, but recommended!)
My mom has been serving this punch at family parties since before I could walk or drink for that matter! It’s so easy, serves a lot of people, can be made with or without alcohol, and the infinite garnish options help customize it to work for your holiday event or gathering.
50
2–3 cups of raspberry vodka (optional, but recommended!) 1 qt of rainbow sherbet Frozen fruit to garnish (frozen cranberries, limes, lemons, raspberries, etc.)
INSTRUCTIONS 1.
Pour all cold liquid ingredients into punch bowl and stir.
2.
Add sherbet to top of punch mixture with ice cream scoop.
3.
Garnish bowl with frozen fruit (these act as ice so you don’t dilute the punch!).
4.
Serve and enjoy!!!
UPSHOT HOLIDAY COOKBOOK, 2020
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
ghost of summer's past sangria
INGREDIENTS 6 oz High West rye whiskey 2 12 oz bottles of Modelo Negro 12 oz sparkling water, citrus or berry flavored recommended 2 oz orange juice 1 blood orange, sliced thin 1 common orange, sliced thin 1/2 cup halved red seedless grapes 1/2 cup blackberries
dave nigh
1/2 cup cranberries 4–5 cloves
VP CREATIVE DIRECTOR
2 cinnamon sticks, plus more for garnish 2 sprigs of rosemary, plus more for garnish Although sangria is typically a summertime staple, this Ghost of Summer’s Past Sangria combines High West rye whiskey and Modelo Negro with winter berries and spices for a cocktail that warms even the coldest nights. As one of my holiday party favorites, I elevate the presentation even more by garnishing each glass with its own cinnamon stick to be used as a stirrer or even a straw. Take it from me, Upshot’s former Beverage Director, you can’t go wrong with this concoction.
INSTRUCTIONS 1.
Wash and cut all the fruit and arrange in layers at the bottom of a pitcher.
2.
Add the cloves, cinnamon sticks and rosemary.
3.
Add the rye whiskey and the orange juice and let the fruit soak for a few minutes.
4.
If you are going to serve the winter beer sangria right away, prepare glasses with ice cubes and fruit/rosemary garnish. Otherwise, consider refrigerating it until needed.
Cheers!
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Optional: prepare extra cinnamon sticks for garnish and to use as straws, if desired. 5.
When ready to serve, add the sparkling water first and then the beer. When you add the beer, pause frequently to let the foam dissipate.
6.
Gently stir everything together. Once the fruit settles to the bottom, pour into glasses.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
SARAH ZIMMER SR. DESIGNER
@sarahzimmermakes 53
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
glögg justine harlan
GRAPHICS SUPERVISOR
INGREDIENTS 1½ cup wine, bourbon or vodka ½ cup sugar 2 tbsp orange zest 2 tbsp raisins (plus 1 tsp for serving) 1 tbsp cardamom pods 2 tbsp ginger (fresh root; sliced) 1 stick cinnamon 8 cloves 2 tbsp almonds (blanched and slivered) Garnish: orange slices Sugar cubes (for soaking and lighting on fire)
INSTRUCTIONS
54
1.
Combine the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, a slice of ginger root, cinnamon stick and cloves into a 2- to 3-qt pot. Heat to 175°F and let simmer for 2 min.
2.
Remove from the heat and let stand and steep for 1 hr.
3.
Reheat before serving. Place a grate over the top of the pot and place the sugar cubes on that, soak them in the liquid and light them on fire! Then drink!
As far as I was concerned, this and racing around the house with my cousins was the highlight of the large and chaotic Swedish side of the family Christmas Eve party—as child, I loved it because they lit it on fire, as an adult, because it's so delicious!
UPSHOT HOLIDAY COOKBOOK, 2020
Harlan family photo
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
jingle bell julep kris boron SVP ACCOUNT
Our family loves a good cocktail in front of a woodburning fire during the holidays. It brings out the cheer and festive nature of the season. This recipe is a riff on the classic mint julep—which my wife Ashley simply swears by, being a girl from Kentucky!
INGREDIENTS ¼ cup fresh cranberries, plus additional for garnish 2 tbsp fresh mint, plus additional for garnish 2 oz Belle Meade Reserve Bourbon or High West American Prairie Bourbon 1 oz simple syrup 3 oz cranberry juice
INSTRUCTIONS
56
1.
Combine cranberries, mint leaves, bourbon and simple syrup in a cocktail shaker. Muddle mixture.
2.
Add ice and cranberry juice to cocktail shaker. Shake well for 30 seconds. Double strain into an ice-filled 8 oz rocks glass.
3.
Garnish with mint leaves and fresh cranberries.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
KAT TUSHIM CREATIVE DIRECTOR
@kattushim 57
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
spiced apple hot toddy diana panek
INGREDIENTS 2¼ cups apple cider or unfiltered apple juice 3 tbsp light-colored raw honey
CREATIVE DIRECTOR
4 cinnamon sticks, plus more to garnish 2 tsp whole cloves Growing up and even well into my young adult years, my grandma used to live directly behind me—which meant that spending time together was just a short walk through the backyard. Over the course of that time, we shared so many memories and developed lots of traditions that we still do today. I’d like to think she was the one who taught me that having a cocktail can be a ritual of slowing down in life—one that was first introduced to me over a game of rummy and having gin cocktails in the backyard during the summer. Of those rituals and traditions though, my most favorite was sipping on this hot toddy, making our families’ German Christmas Stollen recipe and decorating her tree. Anyone who knows me now understands my LOVE for this holiday (I’ve been known to put a tree in every room of my house), and I think I have her to thank for that.
58
1 cup plus 2 tbsp of High West American Prairie 3 tbsp freshly squeezed lemon juice Apple slices, to garnish
INSTRUCTIONS 1.
In a small saucepan, combine the apple cider, honey, cinnamon sticks, and cloves.
2.
Bring to a boil, then remove from the heat and steep, covered, for 15 min.
3.
Strain out the solids, then stir in the bourbon and lemon juice.
4.
Divide among mugs and garnish each mug with an apple slice and a cinnamon stick.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
SARAH ZIMMER SR. DESIGNER
@sarahzimmermakes 59
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
the “uplifter” sam ashbrook
ACCOUNT DIRECTOR
This recipe is my caffeinated take on a White Russian. It’s become a big brunch hit, especially when I cook my trademark beef brisket hash and cinnamon rolls. The Starbucks Cold Brew is great for kicking off a big day of Sunday football (or recovering from a long Saturday), or even as a holiday party pregame beverage. It’s also pretty good for dipping cookies in on snow days. Whatever the occasion, I’m sure you will love The Uplifter.
INGREDIENTS 3 oz Starbucks cold brew 1 oz Svedka vodka 1/2 cup 2% milk Ice cubes Red licorice straws
INSTRUCTIONS
60
1.
Add Starbucks cold brew to a glass.
2.
Add vodka and ice cubes.
3.
Fill rest of glass with milk.
4.
Garnish with red licorice straw.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
KAT TUSHIM CREATIVE DIRECTOR
@kattushim 61
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
COCKTAILS
wisconsin brandy slush INGREDIENTS
laura pitts
9 cups water
SR. DIRECTOR DIGITAL MARKETING
2 cups sugar 3 Teavana teabags (green or passion fruit) 2 12 oz cans of frozen orange juice
I was born and raised in Wisconsin. My mom was the oldest of seven children and my dad was the third oldest of nine. My mom’s family was Irish Catholic and my dad’s family was German Lutheran. Both families were dairy farmers, and they loved family parties. During the holiday season, we would always visit my grandparents’ homes to celebrate with our large extended families. Everyone was always welcome, and my aunts were some of the best cooks and bakers around. One very special year, my Aunt Dot introduced us to Wisconsin ("Skonnie") brandy slush, an Irish drink handed down many generations. To this day, it reminds me of Christmas in Wisconsin with grandparents, aunts, uncles and cousins all having a great time.
62
6 oz can of frozen lemonade 6 oz can of frozen limeade 2–3 cups of brandy 1 2 L bottle of lemon-lime soda
INSTRUCTIONS 1.
Bring water, sugar and teabags to a boil. Remove from heat and cool.
2.
Once cool, pour water mixture into a large container that can be stored in your freezer.
3.
Stir in orange juice, lemonade, limeade and brandy.
4.
Put in freezer to set for at least 24 hr. To serve
5.
Scoop out slush mixture into a highball glass until half full.
6.
Fill the glass to the top with lemon-lime soda and stir.
7.
Serve to guests with a straw or tall spoon in the glass.
8.
Refill regularly.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DAVID HUETTNER VIDEO EDITOR & ANIMATO 63 R
desserts
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
UPSHOT HOLIDAY COOKBOOK, 2020
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
bourbon pecan pie
INGREDIENTS
hannah lesko
½ cup granulated sugar ¼ cup packed light brown sugar 1½ cups Karo dark corn syrup
ASSOC. CREATIVE DIRECTOR
½ tsp fine sea salt 1½ tsp unbleached all-purpose flour
I’ve been in charge of pies for Thanksgiving ever since I was in fifth grade. In the last couple of years, I have added this pecan pie to the rotation, and it has been a crowd pleaser.
3 large eggs 1½ tsp pure vanilla extract 2 tbsp bourbon 1½ tbsp unsalted butter, melted 1¾ cups pecan halves ½ cup semisweet chocolate chips (optional) 1 recipe pie crust, unbaked
INSTRUCTIONS
66
1.
Position a rack in the lower third of the oven and preheat the oven to 350°F. Line a baking sheet with parchment.
2.
In a medium bowl, stir together both sugars, the corn syrup, salt, flour and eggs, mixing until completely combined, 1‒2 min. Stir in the vanilla, bourbon and butter until well combined. Fold in the pecans and chocolate chips, if using.
3.
Pour the filling into the unbaked pie shell. Place on the prepared baking sheet. Bake for 1 hr and 15 min, or until the pie is firm around the edges and just a bit loose in the center.
4.
Remove the pie from the oven and cool for at least 1 hr on a wire rack before slicing. It’s best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
KAT TUSHIM CREATIVE DIRECTOR
@kattushim 67
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
chocolate bundt cake
INGREDIENTS
liz aviles
VP MARKET INTELLIGENCE
2 cups sugar
2 tsp baking soda
1¾ cups all-purpose flour
1 cup sour milk
¾ cup dutch process cocoa powder, plus more for dusting—my favorite brand is Droste and the package design is lovely (perfect for the 'gram)
1 cup freshly brewed strong black coffee
½ tsp salt
½ cup vegetable oil 2 eggs 1 tsp vanilla
1 tsp baking powder
This cake cannot claim to be Cuban or Mexican, but it is the favorite holiday cake of this particular Cubican and her family. I love how the original source of Food52 notes that if Betty Crocker had a sophisticated, seductive cousin, this would be her signature cake. I like to think that she’s the Latina cousin! Since we live in different states, we don’t get to enjoy it together as often as we’d like, but when we do, it’s usually savored with Cuban coffee and plenty of conversation. Like most Hispanic families, we love to linger over the table and chat.
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INSTRUCTIONS 1.
Preheat oven to 350°F . Butter a bundt pan and dust the inside with cocoa powder; set aside.
2.
Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
3.
In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. Mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full 4 min on medium speed.
4.
Then, pour the batter into the bundt pan and bake for 45 min, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DANA LACOCO SR. ART DIRECTOR
@lacocopuffs 69
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
gooey butter cake INGREDIENTS
dave woods COPYWRITER
Along with St. Louis-style pizza, toasted ravioli, barbecue, provel cheese and pork steaks, gooey butter cake is a staple of St. Louis cuisine. Only a city enamored with gluttonous flavor could have created such a devilishly delicious treat. While always a big hit around the holidays as a dessert or as a morning coffee cake, it can be found year-round from Cardinals baseball backyard celebrations to graduation parties. Rarely are there leftovers. It’s so popular that Jeni’s has a Gooey Butter Cake ice cream flavor. And the recipe is so simple! If you’re looking for an easy way to impress with your baking, look no further than Gooey Butter Cake.
70
For the cake mixture:
For the topping:
1 box of yellow cake mix (may use Devil’s Food cake mix instead)
8 oz cream cheese
2 eggs
1 (1 lb) box of powdered sugar
1 stick of butter, melted
2 eggs
INSTRUCTIONS 1.
Preheat the oven to 350°F. Grease the bottom of a 13x9" pan.
2.
In a large bowl, mix together with a hand mixer the cake mix, eggs and butter, and spread in the pan.
3.
Now combine and mix together the topping ingredients and pour over the cake mixture.
4.
Bake at 350°F for 35–40 min, or until firm and not too gooey.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DANNY FUREY C O P Y W R I T7E 1 R
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
grammy’s kolackys YIELDS: 4 DOZEN KOLACKY
kyle briggs SR. COPYWRITER
This is a Polish cookie recipe that was passed down from my grandma (or “Grammy”) on my mom’s side. It makes me think of Christmas Eve at my grandparents’ house when I was little, and more recently, annual Christmas weekend trips to Wisconsin to celebrate with aunts, uncles and cousins. Kolackys are always on hand—and always delicious!
INGREDIENTS 1 cup salted butter 1½ cups flour 1 egg yolk, beaten ½ cup sour cream 1 can fruit cake and pastry filling If you want to enhance the filling flavor, add: ½ tsp vanilla to can of strawberry filling ½ tsp almond to can of cherry filling ½ tsp almond or lemon to can of raspberry filling
INSTRUCTIONS
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1.
With a whisk or fork, beat together sour cream and egg yolk. Set aside. Put flour and cold butter into a food processor. Process just until butter is incorporated into the flour, like you are making a pie crust. Add beaten egg yolk and sour cream and process just until soft dough forms. It will be very sticky.
2.
Roll the dough between two pieces of floured 12x16" parchment paper. Be generous with the flour. Keep the dough as even as possible all the way to the edges. Place dough in the freezer for a least an hour or overnight.
3.
Keep the parchment paper on the dough and let thaw just until you can cut it. Cut the partially thawed dough into 2" strips (using a pizza cutter works well). Now you can either refreeze the strips or make the kolacky.
4.
Remove the parchment paper from both sides of the strips and cut each strip into 2x2" squares. The parchment paper will easily remove from the dough as long as it is frozen. Place the squares on an ungreased baking sheet and let thaw just until you can fold the dough. Put a small amount of filling in each square and bring the opposite edges of the square together to get the traditional kolacky shape. Pinch to keep the ends together.
5.
Bake for 15–20 min at 375°F.
6.
Let cool and sprinkle with powdered sugar.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
GABLE MANSFIELD JR. ART DIRECTOR
@gablegalry 73
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
mondel bread anna lassalle
SR. NEW BUSINESS MANAGER
INGREDIENTS 3 cups flour
This recipe always make me think of my mom. Every holiday (our biggest are Thanksgiving and Hanukkah) my mom cooks batches and batches of Mondel Bread for our friends and family. She is known for this dish among our family and friends. Whether it’s traditional Mondel Bread or various types with dried berries, mixed nuts or different types of chocolate—it’s not a holiday at our home without it. For years, my mom would sneak my grandpa pieces of Mondel Bread around the holidays.
1 cup sugar 1 tsp baking soda 1 cup canola oil 1 tsp vanilla 3 eggs 2 cups chocolate chips
INSTRUCTIONS 1.
Mix dry ingredients.
2.
Mix oil, vanilla and eggs.
3.
Mix both wet and dry ingredients together and add chocolate chips.
4.
Preheat oven to 350°F.
5.
Form into two logs; sprinkle with cinnamon and sugar.
6.
Bake for 25–30 min.
7.
Let cool for a bit.
8.
Cut into slices and turn onto side.
9.
Lower oven to 325°F.
10.
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Cook for an additional 20 min or until crispy.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
MASON GALECKI JR. ART DIRECTOR
masongalecki.com 75
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
pitts & pitts no-bake bourbon balls INGREDIENTS 3 cups vanilla wafers, crushed
laura pitts
SR. DIRECTOR DIGITAL MARKETING
1 cup ground pecans 1 cup confectioners’ sugar, plus extra for rolling balls 1½ tbsp cocoa 3 tbsp Karo Light Corn Syrup ½ cup Kentucky bourbon
INSTRUCTIONS
76
1.
Mix dry ingredients in a mixing bowl.
2.
Mix corn syrup and bourbon in a cup to combine.
3.
Add the wet mixture to the dry mixture and combine well.
4.
Cover with plastic wrap and chill for 2–3 hr.
5.
Once chilled, add approximately 1 cup of confectioners’ sugar to a shallow bowl.
6.
Dip fingers into another small bowl of sugar to prevent sticking and roll each ball in powdered sugar.
7.
Place balls on a plate to return to the refrigerator.
When my son, Eric, turned 21, he and my husband drove the Kentucky Bourbon Trail to visit the distilleries. About five years ago, they decided that they wanted to use their bourbon for more than just a drink, and began to hone a recipe they liked for bourbon balls. Even though I am not allowed in the kitchen while the making is in progress, this recipe reminds me of the two best guys in my life, who I can’t live without. I love this new addition to our set of holiday traditions. For best flavor, make your bourbon balls at least a day in advance to enhance the taste. While good all year round, these bourbon balls are especially delicious—and popular—during holiday get-togethers.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
CODY MORRIS DESIGNER
@codesdesignco 77
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
sfingi INGREDIENTS
ann komer
1 pound ricotta cheese
GRAPHICS SUPERVISOR
2 eggs 2 tbsp white sugar 1½ tsp vanilla extract
This dessert comes from Sicily and dates back to the 13th century. It’s so AMAZING to eat Christmas morning before opening gifts.
1½ tbsp baking powder 1 cup all-purpose flour 2 qt vegetable oil for frying ¼ cup confectioners’ sugar for dusting in a brown paper bag
Enjoy!
Honey optional for drizzling
INSTRUCTIONS
78
1.
In large bowl, combine ricotta, eggs, sugar and vanilla.
2.
Mix together baking powder and ½ cup flour.
3.
Fold into ricotta mixture. Add enough of remaining flour to make a thick batter.
4.
Let the dough rest for at least 1 hr.
5.
Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to change to a brown color. Drop batter by tbsp into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
6.
Put 4–5 into your brown paper bag filled with confectioners’ sugar and shake. Avoid wearing black clothing.
7.
Take out the coated sfingi and place on plates. Serve while warm. You can also drizzle them with honey to add some sweetness!
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DANIELLE AGRIOPOULOS S R . D E S I G N7E 9 R
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
INGREDIENTS 2 unbaked pie shells 2 cups all-purpose flour 1 cup light brown sugar
shoofly pie YIELDS: (2) 9" PIES
michelle horne CREATIVE DIRECTOR
1 tsp salt 4 tbsp vegetable shortening 2 eggs 1 12 oz. jar of Grandma’s™ Molasses Original* 2 cups boiling water 2 tsp baking soda
My family has deep roots in Pennsylvania. Our ancestors immigrated to counties outside of Philadelphia from Germany in the 1700s. They became known as Pennsylvania Dutch and developed a derivation of the German language and unique cultural traditions, too. This pantry pie is one of those. My dad was an unofficial hype man for this pie, talking it up and sharing it whenever he could. When it’s baked, it has a wonderful molasses flavor and three distinct textural layers—the bottom is syrupy like pecan pie, the middle is cakey, and the top is crumbly like a coffee cake. Just talking about this pie brings back memories of my dad.
INSTRUCTIONS 1.
Preheat your oven to 350°F.
2.
Make the crumbs by stirring together flour, brown sugar and salt together in a large bowl. Using your fingers, crumble in the vegetable shortening until it resembles sand and the mixture begins to clump together when pressed. Set aside.
3.
In another large bowl, beat eggs with molasses until smooth. Add boiling water carefully and stir. Add baking soda and stir; the mixture will foam up.
4.
While still foaming, divide evenly into the unbaked pie shells. Sprinkle the crumbs evenly over each pie. Bake for around 50 min or until the pie is set and the crust is golden brown. Allow to cool at least ½ hr before serving with a cup of coffee. *Note: You cannot substitute the type of molasses used in this pie. Go with Grandma’s Molasses with the yellow label. We’ve tried to get fancy with organic options or robust, but it always turns out bitter. I have added a tsp of cinnamon or some warm winter spices to the crumb, but that’s going rogue if you ask my mom!
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UPSHOT HOLIDAY COOKBOOK, 2020
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
strawberry rhubarb crumble
INGREDIENTS 1 bag frozen strawberries 1 bag frozen rhubarb Grated zest of 1 lemon 2 tbsp freshly squeezed lemon juice ½ cup granulated sugar 2 tsp ground cinnamon
lisa hurst
For the crumble topping:
AGENCY MANAGEMENT
1½ cups all-purpose flour ¾ cup granulated sugar ¾ cup light brown sugar, packed We used to have family dinner once a month on Sunday night with our siblings, cousins, other friends that we call family that lived in Chicago. As kids have gotten older and the cousins moved out of town, our Sunday dinners have slowed. But this dessert was such a favorite that it’s always on the table for Thanksgiving and Christmas dinner to share. The tradition has moved beyond our family and become the tradition for our siblings and cousins with their families. Always brings fond memories of sharing and celebrating friends and family.
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½ tsp kosher salt 1 cup oatmeal 1/2 lb cold unsalted butter, diced
INSTRUCTIONS 1.
Preheat the oven to 350°F. Butter a 9x14x2" oval baking dish (or 6 little ramekins).
2.
Combine the frozen strawberries and rhubarb with the zests, juices, sugar and spices. Pour into the dish.
3.
To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the fruit.
4.
Place the crisp on a sheet pan and bake for 1 hr until the top is brown and bubbly. Serve warm with vanilla ice cream.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
SARAH ZIMMER SR. DESIGNER
@sarahzimmermakes 83
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
taralli
italian dunking cookie
jenni rizzo
VP ACCOUNT
My nonna would make these cookies for us to enjoy on Christmas morning along with coffee—yes, coffee as kids! We weren’t allowed to drink a cup of coffee, but for some reason she allowed us to dunk the cookies in her coffee and eat them that way. We loved them so much that she started to make them for us year-round. Before she passed away, my mom learned how to make the recipe so that we can still maintain the tradition.
INGREDIENTS 5 cups flour 1½ cups sugar 4 tsp baking powder ¾ cup vegetable oil ½ tsp vanilla Lemon zest 4 eggs Milk, ¼ glass
INSTRUCTIONS
84
1.
Mix all ingredients together.
2.
Add milk slowly to keep ingredients together until it forms a ball (you may not use the full 1/4 glass).
3.
Take a piece of dough and roll into rope shape. Cut enough to form a circle. Flatten with thumb to keep the connected pieces together.
4.
Bake at 350°F for 8½ min. Enjoy!
SARAH ZIMMER
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
SR. DESIGNER
@sarahzimmermakes
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
walnut butterball cookies
INGREDIENTS 1 cup ground walnuts
fran dvorak
1 cup plus 3 tbsp flour
HUMAN RESOURCES DIRECTOR
1 tsp vanilla 3 tbsp sugar 2/3 cup butter (102/3 tbsp), softened
This is my maternal grandmother’s recipe for walnut butterballs, which are completely addictive. Every batch disappears almost as soon as I bake them— even the ones I hide—so I’m constantly making them over and over throughout December. My grandmother was tiny, and quiet, and constantly making things: beautiful, intricate lace tablecloths, beaded ornaments, afghans, dresses, and let’s just say I did not lack for bold ponchos as a child. She was a really gifted cook, and this recipe is typical of her style: not too many ingredients, perfectly proportioned to bring out a key flavor, such as the toasted walnut in these cookies. I always serve them on a fancy plate that was my mother’s.
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INSTRUCTIONS 1.
Preheat oven to 400°F.
2.
Blend everything together well. Roll into 1" balls—if you make them too big, they won’t have the right texture (my mother’s mantra).
3.
Bake an inch apart for 10 min; the tops will just be starting to turn golden.
4.
Remove from sheet to rack immediately and cool thoroughly.
5.
Roll in powdered sugar before serving. For anyone watching their sugar, these are delicious even without powdered sugar.
UPSHOT HOLIDAY COOKBOOK, 2020
Pictured here are the cookies on my mother's plate, with my grandmother's lace and some of the Christmas ornaments she made. In the background is a postcard my grandma sent me from Las Vegas in 1981 and a photo of her holding me on my first birthday. I love the postcard because she let me know she was out until 11 o’clock!
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UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
white chocolate bread pudding with rum sauce
INGREDIENTS For the white chocolate bread pudding
danielle agriopoulos
4½ cups milk 20 tbsp unsalted butter
This is a recipe I came across roughly 10 years ago, decided to make it for Christmas, and became a hit ever since.
SR. DESIGNER
1 cup sugar 2 tsp vanilla extract 1 tsp freshly grated nutmeg ¼ tsp kosher salt 12 oz stale country white bread, cut into ½" cubes (about 8 cups) 6 oz white chocolate, roughly chopped, plus more for garnish
INSTRUCTIONS 1.
½ cup toasted slivered almonds 8 eggs 1 cup flour 2 cups panko breadcrumbs For the rum sauce and bananas 1½ cups sugar 1 cup heavy cream 4 tbsp unsalted butter, cubed 2 tbsp dark rum ½ tsp fresh lemon juice ½ cup turbinado sugar 4 bananas, halved lengthwise and then halved crosswise 88
2.
Make the bread pudding: Bring to a simmer in a 4-qt saucepan: 4 cups milk, 16 tbsp butter, sugar, vanilla, nutmeg and salt; remove from heat and let cool for 20 min. Combine bread, chocolate,and almonds in a large bowl; set aside. Add 6 eggs to milk mixture and whisk until smooth. Pour custard over bread mixture and stir until evenly combined; let sit to soften bread, ~20 min. Heat oven to 300°F. Pour and evenly distribute bread mixture into a 9×13" metal baking pan, cover with foil, and bake until set, ~1 hr. Let cool to room temperature, and then refrigerate until chilled, 2 hr or overnight. While baking, make the rum sauce: Bring sugar and ½ cup of water to a boil in a 2-qt saucepan over high heat, stirring until sugar dissolves; continue cooking, without stirring, until sugar turns into an amber-colored caramel, ~15 min. Add cream, butter, rum and juice, and stir until smooth; set sauce aside.
3.
Place flour and breadcrumbs in separate shallow dishes; whisk together remaining milk and eggs in a third shallow dish. Remove bread pudding from pan and cut into 8 rectangles. Heat 2 tbsp butter in a 12" skillet over medium heat. Dredge each piece in flour, then coat in the milk mixture, and coat in breadcrumbs. Add 4 pieces to skillet and cook, turning once, until golden brown on both sides, ~6 min.
4.
To serve: Place turbinado sugar on a plate and dip the flat cut-side of each banana quarter in sugar to cover completely; place sugar-side up on a foil-lined baking sheet. Using a hand-held blowtorch or the broiler, heat sugar until melted and caramelized, ~6 min. if broiling; set aside. Pour rum sauce in the middle of 8 serving plates and place a piece of pudding in the center of each; place 2 bruléed banana quarters on either side of the bread pudding.
UPSHOT HOLIDAY COOKBOOK, 2020
illustration by
DANIELLE AGRIOPOULOS S R . D E S I G N8E 9 R
UPSHOT COOK & COCKTAIL BOOK: HOLIDAY EDITION
DESSERTS
zimtsterne
cinnamon-almond meringue stars
suzanna bierwirth
INGREDIENTS 3 egg whites
EVP CREATIVE & PRODUCTION
1/8 tsp salt 11/2 cups plus 2 tbsp confectioners’ sugar 21/4 to 3 cups finely ground raw almonds
Growing up in Germany, my mother would never, ever allow anybody in her kingdom, the kitchen. I didn't know how to boil pasta until I went to college and lived on my own. Except for the month of December. That's when we baked. All of us. The kids and our grandmas, lead by my mom... We would make “Spritzgebaeck”, “BerlinerBrot”, “Stollen”, “Vanille Kipfel” und “Macaronen” and fill them in big metal tins that were kept on the kitchen counter and nibbled on every day leading up to Christmas Eve. Little tins would be filled and given as gifts to neighbors and friends. Every family in our village had their special traditional recipes. This recipe was always my favorite—not just because I loved the graphic beauty of a perfect star—it was a star made of sugar and butter and almonds and meringue... and that, well, to this day I find that heavenly!
2 tsp ground cinnamon
INSTRUCTIONS 1.
2.
3.
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Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. With the motor running on medium-high speed, begin whisking the egg whites. Pour in the sugar slowly and whip for 7 min, or until the mixture is glossy and stiff. Measure out ¾ cup and set aside. Fold 21/4 cups of the ground almonds and the cinnamon into the remaining eggwhite mixture. Add more of the ground almonds, up to 3 cups total, until you have a firm, only slightly sticky dough. Depending on the precise size of your egg whites and the grind of your almonds, you may not need the full amount of almonds. Wrap the dough in plastic wrap and refrigerate for 30 min. Line two baking sheets with parchment paper. Unwrap the dough, leaving the plastic wrap underneath it. Place a second piece of plastic wrap on top of the dough and roll it out to 1/4" thickness. Discard the top piece of plastic wrap. Using a 11/2" cookie cutter in the shape of a star, cut
out the cookies, dipping the cutter in cold water every so often to keep the dough from sticking. Place the cookies on the prepared baking sheets. 4.
Using a pastry brush and a spoon or a toothpick, spread the reserved meringue evenly over each star, taking care to drag it out to the points of the stars. Then let the cookies sit at a cool room temperature for 12–24 hours. The meringue will be dry to the touch.
5.
Heat the oven to 350°F and position a rack in the bottom of the oven. One baking sheet at a time, bake the cookies for 3–4 min, or until the meringue is set but still snowy white.
6.
Remove the baking sheet from the oven and place on a rack. Let the cookies cool completely on the baking sheet. Repeat with the second baking sheet. Stored in an airtight container, Zimtsterne will keep for up to 1 month.
UPSHOT HOLIDAY COOKBOOK, 2020
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