WH inc. Holiday Cookbook 2023 by WH inc.

H O L I D AY COOKBOOK

WINTER / 2023

FROM OUR KITCHENS TO YOURS

H O L I D AY C O O K B O O K

THE RECIPES

B R E A K FA S T APPE TIZERS SIDES SOUPS MAINS DESSERTS DRINKS

Here at WH, we believe the kitchen is the heart of the home. It’s where we break bread together, celebrate the big moments, soak in the simple days, and make memories to last a lifetime. The recipes in this cookbook are as diverse as those in the WH crew who have shared them. We hope you enjoy them as much as our friends and loved ones do. Wishing you a joyous holiday season. -WH inc.

CONTRIBUTORS Taylor Stackman

Joelle Hanton

M’Lyn Corzatt

Katie Sharp

Marc Williams

Kelsey Stoulil

Kyle Lopez

Michael Misselwitz

Tara Yant

Zach Zenteno

Martin Maisonpierre

Kerri Dellisanti

Chase Kunz

Ari Pal

Hart Rusen

Liz Williams

Michael Dolan

Kim Latendresse

H O L I D AY C O O K B O O K

N A N A’ S FRENCH TOAST INGREDIENTS • A loaf of brioche • 1 1/2 cup eggnog • 1 Egg • 1 teaspoon nutmeg • 1 teaspoon cinnamon • 1 teaspoon vanilla • Tons of butter • Whipped cream • Maple syrup (the good kind, none of that fake shit) • Bacon

DIRECTIONS Mix egg with eggnog, nutmeg, vanilla and cinnamon. Dip brioche in mixture. Melt butter on skillet over medium heat then brown toast. Place bacon on baking sheet and spread with maple syrup. Bake bacon at 425° for 14-18 minutes or until crispy. Place toast on plate and top with whipped cream, syrup, butter, nutmeg and any other goodies. Serve with bacon. Dip bacon in goodies.

“A scrumptiously festive holiday French toast, courtesy of my Nana!” - Michael Misselwitz

SWEDISH PA N C A K E S

“Swedish pancakes hold a special place in our family’s breakfast tradition, rooted in our Swedish heritage. I grew up spending many mornings at my grandparents’ house, eating countless Swedish pancakes. Even though she has since taught everyone the recipe, my grandma’s will always be the best.” - Taylor Stackman INGREDIENTS

DIRECTIONS

• 3 eggs

Beat eggs in a bowl with an electric mixer

• 1 1/4 cup milk

until thick, 3 to 5 minutes. Stir in milk.

• 3/4 cup of flour

Sift together flour and sugar in a

• 2 tablespoon sugar

separate bowl. Add to egg mixture;

• 2 tablespoons butter

mix until batter is smooth. Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

H O L I D AY C O O K B O O K

MUNCH ‘N CRUNCH INGREDIENTS • 1 Box Cheese Crackers (Cheez-Its) • 11 oz package Corn Chips (Fritos, we love the Scoops) • 12 oz small pretzels • 1 cup walnuts • 1 cup pecans • 2 quarts popcorn Melt • ½ lb Butter • ½ tsp Garlic Salt • 1 tsp Salt • 1 tsp Curry Powder • 6 drops Tobasco/Siracha • 1 tbsp Worcheshire

DIRECTIONS Toss butter mixture with crackers, nuts, popcorn etc. Spread onto a sheet pan. Bake at 250° for 1 hour, stirring every 15 minutes.

“My mom makes this every holiday season and wraps it up cute and gives it as gifts. You can use any cracker/nut/cereal combination you can think of, so pick your favorites.” - Liz Williams

TOAST ED GRU Y ÈRE & CR ANBERRY CUPS “Nutty Gruyère cheese is the perfect complement to sweet-tart cranberry. Served together in a bit-sized phyllo cup, the make the perfect holiday appetizer.” - Chase Kunz INGREDIENTS

DIRECTIONS

• 1 10 oz bag frozen or fresh cranberries

Preheat the oven to 450°.

• ¼ cup sugar

Line a rimmed baking sheet with parchment.

• ½ teaspoon orange zest plus

Mix the cranberries, sugar and orange zest

¼ cup orange juice • 4 oz cream cheese, at room temp • 1 cup grated Gruyère cheese • 48 frozen pre-baked phyllo cups or hors d’oeuvre cups • 2 tablespoons chopped chives

and juice in a small saucepan. Place over medium heat and cook until the cranberries soften and start to burst, 8 to 10 minutes. Set aside. Combine the cream cheese and Gruyère in a large bowl with a wooden spoon or rubber spatula until smooth. Place the phyllo cups on the parchment lined baking sheet. Spoon about 1 teaspoon of the cranberry sauce into each cup. Spoon about 1 teaspoon of the cheese mixture on top of the cranberry sauce. Bake until the cups are crisp and the cheese is melted and bubbling, 10 to 12 minutes. Sprinkle with chives before serving.

H O L I D AY C O O K B O O K

S P R O U TA S T I Q U E “Sprouts are good, sproutastique is awesome. These parmesan encrusted brussels sprouts take sides to a whole new level with simple flavors.” - Marc Williams

INGREDIENTS

DIRECTIONS

• Brussels sprouts

Get everything out and ready to roll.

• Balsamic vinegar

Preheat oven to 375°.

• Grapeseed oil

Wash the sprouts, give them love.

• Salt

Chop in half lengthwise.

• Shredded parmesan cheese

Lightly oil the skillet. Place in skillet flat sides down. Turn up the heat, splash with balsamic. Throw some salt on top. Fry them until slightly crispy. Prepare little beds of parmesan. Remove sprout from skillet and place on the little beds for a nice nap. Sprinkle more cheese on each sprout. Throw in the oven and bake for about 20 minutes until the cheese crisps up nicely. Scrape them off the baking sheet and eat.

CHANA MASAL A

From Ari Pal

INGREDIENTS

DIRECTIONS

• 3 cans of garbanzo beans (drained)

Heat 2 tbsp of vegetable oil in a large

• 2 large tomatoes (pureed in blender)

sauce pan or wok over med-high heat.

• 1 onion, 1.5 in of ginger (blend

Once the oil is heated, reduce heat to

into a paste by adding a 1

medium and add in your whole spices

tbsp of water in blender) • 5 cloves • 5 cardamom pods (cracked open) • 2 in of cinnamon stick (whole) • 2 bay leaves • 1 tsp cardamom powder • 1 tsp cumin powder

(cloves, cardamom pods, cinnamon stick, bay leaves). Reducing the heat at this stage keeps the spices from burning while still releasing the aromatics. Once the spices start releasing the aromatics (approximately 2 minutes), add in your powder spices (cardamom, cumin, turmeric, garam masala powder, Kashmiri

• 1 tsp turmeric powder

red chili powder), stirring it around until

• 1 tsp garam masala powder

the raw smell of the spices are gone

• 1 tsp Kashmiri red chili powder

(approximately another 2-3 minutes).

(substitute cayenne chili

After the raw smell of the spices are

powder if you can’t find)

gone, add in the onion and ginger

• 1 tbsp salt

paste. Increase the heat back to

• ½ lemon

medium high to help evaporate any

• 1 tsp sugar

water and cook out the rawness of the onion (approximately 5 minutes). Once the onion/ginger paste is cooked, add the tomato puree. At this stage, add the salt. Cook down the rawness of the tomatoes (yes this is a trend). Add the garbanzo beans and stir into the sauce. Lower the heat to a medium-low, cover, and let simmer (15-20 min). Add sugar and squeeze ½ lemon straining out any seeds into the sauce and balance with additional salt to taste (let simmer another 5 min). Garnish with cilantro and freshly chopped red onions and serve with a side of rice or desired bread (naan, puri, luchi, paratha, bhatura).

H O L I D AY C O O K B O O K

SKILLE T MAC AND CHEESE “Everything tastes better out of a cast iron! Hearty and delicious, this homemade mac and cheese is the epitome of winter comfort food. I found this recipe in Cast Iron – The Ultimate Cookbook years ago and it has been a holiday mainstay ever since.” - Zach Zenteno INGREDIENTS

The pasta should be al dente-nearly cooked through but still a bit chewy. When it is

• 1 lb. elbow macaroni or preferred pasta

cooked, drain it in a colander over a large

• 1 tablespoon salt

mixing bowl so the water is retained.

• 3 tablespoons unsalted butter,

Put your skillet back on the stove over medium

at room temperature

heat and add the butter. When it’s melted, stir in the

• 3½ tablespoons all-purpose flour

flour, with a wooden spoon if possible, to prevent

• 1½ cups whole milk, at room

lumps from forming. When it is starting to bubble,

temperature or slightly warmed • ¼ cup sour cream • ¾ lb. sharp white cheddar cheese, grated • ¼lb. Gruyère cheese, grated • Salt and pepper, to taste • Dash of cayenne pepper

start slowly adding the milk, whisking constantly as you add it. Add about ½ cup at a time, being sure to whisk it in thoroughly before continuing. When all the milk is stirred in, let the sauce simmer over low heat until thickened, about 10 minutes. Reduce the heat to medium-low and stir in the sour cream. When the mix is warm again, add the cheeses, stirring gently as they melt.

DIRECTIONS Preheat the oven to 425°. Put the macaroni in a 12-inch castiron skillet and add cold water so that it reaches 1½ inches below the top. Stir in the salt, turn heat to high, and cook the macaroni for about 10 minutes. Test a piece after about 7 minutes.

Season with the salt, pepper, and cayenne. Finally, add the macaroni gently into the cheese sauce. If it seems too thick, add some of the reserved water. The consistency should be like a thick stew. When the noodles are hot, transfer the skillet to the oven. Bake for about 15 minutes, then check. The dish should be bubbling and the cheese on top starting to brown. This takes somewhere between 15 and 25 minutes. Be careful not to let it burn. Let the macaroni cool slightly before serving.

H O L I D AY C O O K B O O K

INGREDIENTS • 3 cups all-purpose flour

• 3 ½ to 4 tablespoons butter, melted

• 2 ½ teaspoons instant yeast

• ¼ pound (1 stick) unsalted butter,

• 3 tablespoons granulated sugar • 1 ¼ teaspoons table salt • ¼ cup potato flour or ¾ cup dried potato flakes (instant mashed potatoes) • 3 tablespoons butter, at room temperature • 1 cup milk • 1 large egg

at cool room temperature • 2 ½ tablespoons honey, preferably raw wildflower • 1 tablespoon coarse sea salt (such as Hawaiin red alaea or Maldon)

PA R K E R H O U S E R O L L S W I T H S A LT E D H O N E Y BUT TER “These feather-light, buttery rolls were a 19th-century staple of Boston’s famous Parker House hotel. Pair with a lush combination of honey, salt and butter for delectable holiday treat.” - Kerri Dellisanti DIRECTIONS In a large mixing bowl, combine all ingredients

You’ll now have a rectangle that’s about 2 1/4”

and mix to form a shaggy dough.

x 12”. Repeat with the other piece of dough.

Note: To speed the rising process, whisk

Cut each of the rectangles crosswise into four

together the milk and egg, and heat gently

3” pieces, making a total of 8 folded rolls, each

just enough to remove the refrigerator chill;

about 2 1/4” x 3”. Flip the rolls over (so that

then add to the remaining ingredients.

their smooth non-folded side is facing up) and

Knead the dough, by hand (10 minutes) or by

place them in a lightly greased 9” x 13” pan.

machine (7 to 8 minutes) until it’s smooth.

Repeat with the remaining piece of dough,

Place the dough in a lightly greased bowl and

making 16 rolls in all. You’ll arrange 4 rows of

allow it to rise for 90 minutes until it becomes quite

4 in the pan, with the longer side of the rolls

puffy (though it probably won’t double in bulk).

going down the longer side of the pan. Gently

Note: The dough takes quite a while to get going.

flatten the rolls to cover the bottom of the pan.

After 1 hour, it may seem like it’s barely expanded

Cover the pan, and let the rolls rise for about

but during the last half hour, it rises more quickly.

45 minutes to 1 hour, until they’re puffy

Transfer the dough to a lightly greased

(but not doubled). Towards the end of the

work surface. Divide it in half. Working

rising time, preheat the oven to 350°.

with one half at a time, roll or pat the

Bake the rolls for 20 to 25 minutes, until

dough into an 8” x 12” rectangle.

they’re golden brown and feel set.

Brush the dough all over with a light coating of

Remove them from the oven, and brush with the

the melted butter. You’ll have butter left over;

remaining melted butter. Pull them apart to serve.

you’ll need it for the other half of the dough, as

Serve with Salted Honey Butter on the side.

well as for brushing on top of the baked rolls.

Using a mixer (either hand or standing), whip

Cut the dough in half lengthwise, to make

butter and honey together until smooth and

two 4” x 12” rectangles. Working with one

fluffy. Fold salt in gently with a rubber spatula.

rectangle at a time, fold it lengthwise to about

Serve soft or at room temperature, with a

1/2” of the other edge, so the bottom edge

few extra grains of salt sprinkled on top.

sticks out about 1/2” beyond the top edge.

H O L I D AY C O O K B O O K

HEART Y K ALE & WHITE BEAN SOUP “This filling soup is perfect for the winter season. I love a one-pot meal and tend to meal prep my lunches for the week, so this easy recipe is my Sunday night go-to. I like to make a double recipe because it reheats beautifully and even gets tastier overnight. You can use any type of kale, though lacinato kale is more aligned with traditional Tuscan recipes that this is a variation of. For added protein, you can swap out half the vegetable broth for bone broth.” - Katie Sharp INGREDIENTS

DIRECTIONS

• 2 large carrots

Dice carrots and yellow onion.

• 1 medium yellow onion

Using olive oil, heat the carrots and

• Lemon

onion on medium heat.

• Extra virgin olive oil

Stir in salt and freshly ground black pepper.

• Black pepper & salt

Cook mixture until onion is translucent.

• 1 tablespoon red pepper flakes

While carrots and beans are cooking, drain and

• Sprig of fresh rosemary

rinse the beans. Remove the tougher kale stems

• 32 oz vegetable broth

and cut the kale into thumb-size pieces.

• 2 cans of cannellinni beans

If no blender, mash ½ of the drained and

• ¾ Bunch of kale

rinsed beans with the bottom of a glass. Strip the rosemary leaves from the stem and chop finely. Add the rosemary leaves and beans to the pot. Allow to cook until fragrant, about 2 minutes. Add vegetable stock and bring to a boil. Add 1 tablespoon of red pepper flakes. Optional: Blend half the soup mixture for a creamier soup. Return blended portion to the pot. Adjust heat to medium and add juice of half a lemon. Taste and adjust if more lemon, salt, or pepper are needed. Adjust heat to low and add the kale. Cook kale for about 1-2 minutes until the kale is and remove from heat. Take care not to overcook the kale.

R O O T V E G E TA B L E SOUP RECIPE “This is the best, hearty fall soup you can imagine and can be entirely vegetarian, if desired!” - Martin Maisonpierre

INGREDIENTS

DIRECTIONS

• 1 tbsp unsalted butter

Heat oven to 350°.

• 1 medium onion diced

On a large, oiled tray, lay out carrots, parsnips,

• 2 large leeks cleaned and

butternut squash and sweet potato. Bake for 20-30

coarsely chopped

minutes to soften.

• 2 medium Carrots

In a large pot over medium-high heat, melt the butter.

chopped coarsely

Add the chopped onion and leeks. Stir to coat evenly.

• 1 large parsnip chopped coarsely • 1 large butternut squash, peeled, seeded and cut into 1”x1” cubes • 1 medium sweet potato chopped coarsely • 1 medium bunch of fresh or dried thyme

Sauté for about 10 minutes stirring occasionally, until they start to soften. In a separate pot, warm vegetable or chicken broth. When oven vegetables are ready, combine into pot with onions and leeks and cook on medium high until a fond appears at the bottom of the pot. Add in thyme sprigs. Deglaze with vegetable stock. Continue cycle of cooking

• 1/2 tsp kosher salt to taste

and deglazing until vegetables are all cooked through

• 3-4 cups vegetable or

and completely softened.

chicken stock

Stir in the vegetable stock, bring to a boil. Reduce the

• 2 tsp ancho chile powder

heat to a simmer. Cover, and cook until the vegetables

• 1/2 tsp cayenne chile powder

are tender and cook through about 15 minutes.

(optional for spice level)

Remove from the heat. Discard the thyme. Puree the

• Fresh chives chopped for garnish

soup with an immersion blender or puree in batches in a

• Sautéed chanterelle or other

blender until smooth and creamy.

mushrooms (for garnish) • Sour cream (for garnish)

Add in Ancho and cayenne chili powders and salt/ pepper to desired spice. In a separate pan sauté mushrooms in ~1 tbsp of butter until browned. Serve soup in bowl with a topping of mushrooms, chopped chives and a little sour cream, if desired.

H O L I D AY C O O K B O O K

SUNDUBU SEAFOOD JJIGAE INGREDIENTS • 1 12 oz package of sundubu (extra soft tofu) • 2 ounces beef or pork (ribeye, sirloin, pork loin or pork belly) • 7 to 8 pieces of seafood assortment (shrimp, mussels, clams, and/or oysters)

• 1 tablespoon sesame oil (slightly more if using more gochugaru) • 1 teaspoon minced garlic • 1 teaspoon soup soy sauce (or regular soy sauce)

• ½ small zucchini

• ½ teaspoon salt (to taste)

• ¼ onion

• A pinch of pepper

• 1 scallion

• 1 cup anchovy broth (substitute

• 1 tablespoon gochugaru (adjust to spice level; substitute red chili pepper flakes)

other broth or water) • 1 egg - optional

DIRECTIONS

Cut the meat into small (about 1-inch

Pour in the broth (or water). Bring it to a boil

long) thin strips. Clean the seafood.

and continue to boil for 3 - 4 minutes.

Cut the zucchini into about 1-inch

Add the soft tofu in big chunks along with the

pieces. Dice the onion and scallion.

zucchini. Bring to a boil again. Gently stir at the

Add the gochugaru and sesame oil to a small

bottom of the pot once or twice so the tofu does

pot and place it over medium heat. Stir until

not stick to the bottom. Cook for 3 - 4 minutes.

the pepper flakes become a bit pasty in

Drop the seafood in and boil until the

the heated pot. (The red chili pepper flakes

clams and mussels open, 2 - 3 minutes.

burn easily, so do not preheat the pot.)

Salt and pepper to taste. Add the chopped

Stir in the meat, onion, garlic, and soy

scallion right before turning the heat off. If

sauce. Sauté until the pork and onion

desired, crack an egg into the stew right

are almost cooked, 2 - 3 minutes.

before serving while it’s still boiling hot.

“I first discovered this soup in a small, nondescript teriyaki restaurant in Seattle’s Capitol Hill neighborhood. Over the years, any time I felt a cold coming on I went in for a bowl and immediately felt cured. While it may not have true medicinal benefits, it will surely put a smile on your face if you like Korean food or Ramen or Pho, and it comes together in under 30 mins! The only ingredient that can be tricky to find is the extra soft/ silken tofu. Regular soft tofu works just fine as a substitute.” - Hart Rusen

H O L I D AY C O O K B O O K

CU BA N PI CA D IL LO “This is a savory dish full of flavor that’s easy to make when you’re short on time.” - Joelle Hanton INGREDIENTS

DIRECTIONS

• 2 tablespoons olive oil

Heat oil in large skillet over medium-

• 1 medium yellow or white onion,

high heat until shimmering.

finely chopped (about 1 cup)

Add onion and bell pepper and cook, stirring

• 1 small red bell pepper, cored and

occasionally, until softened, 5 to 7 minutes.

seeded, finely chopped (about 3/4 cup) • 1 tablespoon tomato paste

1/2 teaspoons salt, 1 teaspoon pepper, and

• 4 medium cloves garlic, finely

bay leaves and cook until fragrant and tomato

chopped (about 4 teaspoons) • 2 teaspoons ground cumin • 2 teaspoons dried oregano • Kosher salt and freshly ground black pepper • 2 bay leaves • 1/2 cup dry white wine • 1 1/2 pounds ground beef (can substitute for ground turkey) • 1 tablespoon cinnamon

paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes. Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in cinnamon, Worcestershire sauce, raisins, olives and capers. Cover, reduce heat to medium-low, and cook about 12 minutes. Remove cover and season to taste with salt and pepper.

• 2 tablespoons Worcestershire sauce

Remove and discard bay leaves.

• 1/3 cup raisins

Serve with white rice.

• 1/2 cup pimento stuffed olives • 2 tablespoons capers • White rice (cooked separately)

Add tomato paste, garlic, cumin, oregano, 1

GARLIC BUT TER SHRIMP SCAMPI INGREDIENTS • 2 Tablespoons olive oil • 4 Tablespoons butter • 4-5 large garlic cloves, minced (or 1 1/2 Tablespoons minced garlic) • 1 1/4 pounds (600 grams) large, shelled shrimp prawns • Salt and fresh ground black pepper to taste • 1/4 cup dry white wine or broth • 1/2 teaspoon crushed red pepper flakes or to taste (optional) • 2 Tablespoons lemon juice • 3 Tablespoons Italian seasoning or to taste

DIRECTIONS Heat olive oil and 2 Tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Add the shrimp, season with salt and pepper (to taste) and Italian seasoning. Sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip. Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t overcook your shrimp). Stir in the remaining butter and lemon juice, and take off heat immediately. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles). Enjoy!

“I stumbled upon this recipe by Café Delites in search of a shrimp scampi recipe that was quick and easy. I had purchased some beautiful shrimp at Pike Place Market in Seattle and wanted to find a recipe that would complement the quality of the protein. We like to put the scampi over spaghetti but you could omit for a low carb option. I did customize the original recipe slightly, swapping parsley for Italian seasoning. It tastes like a restaurant dish. This is delicious!” - Kim Latendresse

H O L I D AY C O O K B O O K

SUMAC CHICK EN THIGH WITH CRUSHED OLIVES “This dish is has become one of my favorites to make since I first came across it in Alison Romano’s cookbook Dining In. It’s easy, quick, and a little bit out of the ordinary. Below you’ll find what is essentially her recipe but with a few tweaks and additions.” - Kyle Lopez INGREDIENTS

DIRECTIONS

• ½ red onion, thinly sliced

Place the onions in a bowl with the lemon juice and

• Juice of 1 lemon

season with a little salt and pepper, let those marinate.

• 1 teaspoon Coriander

Season your chicken with salt pepper and coriander

• 4 bone in skin on chicken thighs

and heat your oil in a heavy bottomed pan.

• 2 tablespoons of olive oil

Place your chicken skin side down in the pan

• 1 cup pitted green olives, crushed

until the skin get nice and golden about 8.5

(Castelvetrano recommended, substitute

minutes flip the chicken and let it cook until 165°

for another olive as long as

internal temp (about another 8 minutes)

they are good and briny) • 1 ½ teaspoons ground sumac • ½ cup parsley • ½ cup dill • Salt (to taste) • Pepper (to taste)

Remove the chicken from the pan and set aside. Add the crushed olives sumac and some water to the pan, just enough to cover the bottom, and stir making sure to incorporate any seasoning or drippings left over from the chicken. Add the chicken back to the pan and allow to simmer until most of the liquid has reduced. Add the red onions that have been marinating and enjoy topped with your fresh herbs. This recipe goes well with rice and a nice bitter salad .

H O L I D AY C O O K B O O K

THOUSAND DOLL AR SUGAR COOKIES “I won ‘Best in Show’ for baked goods several years in a row at the Illinois Warren County Fair. In fact, a dozen of these cookies once sold for $1,000 at the annual baked goods auction. I suppose Santa is pretty lucky to get his annual dozen for free.” - M’Lyn Corzatt

INGREDIENTS

DIRECTIONS

• 5 cups flour

For the Sugar Cookies

• 1 teaspoon baking soda

In large bowl, combine the flour, baking soda, baking

• 1 teaspoon baking powder

powder, and salt. Set aside.

• 1 teaspoon salt

In large bowl of stand mixer, beat the butter for several

• 2 cups sugar

minutes until light and fluffy, scraping down the sides

• 1 cup butter, room temperature

of the bowl as needed to achieve even consistency.

• 2 eggs, room temperature

Add the sugar and beat for 3 minutes more, scraping

• 1½ teaspoons vanilla

the sides as needed.

• 1 cup sour cream

Add the eggs and vanilla and beat for 3 more minutes,

• 1½ cups butter, room temperature • 6 cups powdered sugar • 3 teaspoons vanilla (clear works best) • 2 teaspoons salt • 4 - 6 tablespoons milk or cream food coloring of choice (I use Wilton)

scraping the sides of the bowl as needed. Add the sour cream and beat until combined. Add the flour mixture one cup at a time until combined. Dough will be sticky. Divide dough in half and wrap each half in plastic wrap and refrigerate 3 hours or overnight. (I always do overnight). Preheat oven to 350°. Sprinkle work surface with powdered sugar (not flour). Roll dough out and cut into desired shapes. Bake cookies on baking sheets lined with parchment paper or silicone baking mat until done.

Baking time will depend on size of cookies. I prefer to make 2-inch cookies and they bake in about 8 minutes. You can tell they are done when the middle gives slightly when you touch it and the bottom millimeter is just starting to turn a light golden brown. Overbaking the cookies will cause them to dry out. Remove from oven and let cookies sit on hot baking sheet for a few minutes before transferring to a wire cooling rack. Cool completely before icing. Store in airtight container. For the Buttercream Icing Beat the butter in a large bowl until light and fluffy - you should notice a change in color. Add the vanilla and beat until combined. Add the salt and gradually beat in the powdered sugar. Add 4 tablespoons of milk and beat on high until icing is light and fluffy. Add more milk as needed to reach desired consistency. Divide icing up into individual bowls and tint with coloring as desired. Spread or pipe icing on cookies as desired.

H O L I D AY C O O K B O O K

C H O C O L AT E C H I P PE ANUT BUT TER B LO N D IES “I believe chocolate and peanut butter is a match made in heaven. And these blondies let me make it in my kitchen.” - Michael Dolan

INGREDIENTS

DIRECTIONS

• ½ cup unsalted butter, melted

Preheat oven to 350°.

• 1 cup brown sugar

Line an 8x8 baking dish with

• ½ cup peanut butter (either variety)

parchment paper.

• 2 large eggs

Melt butter in a mixing bowl.

• 1 Tbsp vanilla

Add peanut butter and stir well.

• 1 ½ cups all-purpose flour • 1 tsp baking soda • 1 tsp cornstarch • ½ tsp kosher salt • 1 cup semi-sweet chocolate chips (plus more for the top)

Then add brown sugar, eggs, and vanilla before mixing again. In another bowl, combine flour, baking soda, cornstarch, and salt. Pour into wet ingredients and stir until just combined. Fold in chocolate chips. Spoon mixture into prepared baking dish, spreading evenly. Add extra chocolate chips on top and bake for 25–30 minutes or until bars are just done in the center. (If you prefer gooey blondies, aim for a shorter baking time.)

Remove from oven. Let cool before cutting.

THE BEST FL AKE Y PIE DOUGH “This is by far the most delicious homemade pie crust recipe I’ve ever come across and it’s from Seattle’s famous (and my favorite go-to when in the city) Macrina Bakery! This is the newer version of their original that does not use any hydrogenated shortening so you can feel better about eating it, too.” - Tara Yant

INGREDIENTS • 5 ¼ cups unbleached all-purpose flour • 1 T kosher salt • 14 oz (3 ½ sticks) unsalted butter, chilled and cut into ¼ inch pieces • ¾ cup palm fruit shortening, chilled • 1 cup ice water

DIRECTIONS Note: this recipe makes enough dough

Dust your hands with flour and pull dough

for 2 double-crusted (9-inch) pies or 2

from the bowl onto a clean, lightly floured

(10-inch) rustic galettes or tarts.

work surface.

Combine flour and salt in the bowl of

Divide dough into 2 pieces and pat into blocks.

your stand mixer.

Wrap them tightly in plastic wrap and chill in

Add half the butter, and using the paddle

the refrigerator for at least 1 hour. Since this

attachment, pulse a few times by quickly

recipe makes enough for 2 pies, I like to double

turning the mixer on and off.

wrap one and freeze it for future baking.

Add remaining butter and continue pulsing until

Once ready to make your pie, remove

the mixture is course and crumbly, 2 to 3 minutes.

from fridge and cut again into two halves

Break up shortening and add it in small pieces.

to then roll out – this is your bottom and

Pulse until dough is crumbly again.

top of whatever pie you choose to make

Add ice water all at once and mix on low speed for

… or two bottoms if going for pumpkin

about 30 seconds, just until water is incorporated.

or pecan! As you work with one, keep the other in the fridge until you’re ready for it.

H O L I D AY C O O K B O O K

H O L I D AY S P I C E DAIQUIRI From M’Lyn Corzatt

INGREDIENTS For the Holiday Spice Syrup • 1 cinnamon stick • 2 black peppercorns • 1/4 teaspoon nutmeg • 1 star anise • 1 cup sugar • 1 cup water For the Daiquiri (makes one serving, multiply ingredients accordingly) • Juice of 1 lime • 2 oz dark rum • 1 oz holiday spice syrup • Ice

DIRECTIONS For the Holiday Spice Syrup (make ahead)

For the Daiquiri

Add all ingredients to a medium saucepan

Pour lime juice, rum, and syrup

and bring to a boil, stirring occasionally.

into a shaker with ice.

Strain through a fine mesh strainer,

Shake for 30 - 45 seconds.

discarding the spices.

Strain into a coup glass and

Let cool to room temperature

garnish with a lime wheel.

before using to mix drinks.

GIN FIZZ “Gin Fizzes hold a special place in our Christmas morning routine, a tradition passed down from my dad’s side of the family. It’s now a personal favorite because, let’s be honest, who doesn’t enjoy sipping a drink in their pajamas on Christmas morning?” - Taylor Stackman INGREDIENTS Makes 2 • 2 oz. lemon juice • 5 oz Gin • 6 teaspoons powdered sugar • 1 egg white • 3 oz soda • 8 ice cubes • 4 dashes of orange flower water

DIRECTIONS Add the gin, lemon juice, powdered sugar and egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds. Add ice cubes and shake vigorously until well-chilled. Strain the drink into a glass and top with the soda water and orange flower water. Serve.

H O L I D AY C O O K B O O K

R O S E WAT E R LILLE T SPRITZ

“During the holidays my family gets together for a big Lebanese feast to celebrate our heritage. I like to think of this spritz as middle eastern twist on a French classic.” - Kelsey Stoulil

INGREDIENTS

DIRECTIONS

• 2 oz Lillet Rosé

Put several ice cubes in a wine glass.

• 2 oz light sparkling wine

Pour in Lillet, wine, soda water, and rose water.

• 2 oz soda water • 1 tbs rose water • Ice • Strawberry, lemon peel, or any other garnish you fancy

Give it a quick stir and top with garnish. Cheers!

HAPPY H O L I D AY S @williamshelde

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