HOLIDAY RECIPES FROM OUR TABLE TO YOURS

FROM OUR TABLE TO YOURS

As we transition to winter with colder nights and shorter days, we can think of no better way to spend the holidays than with friends and family. While many of our families live thousands of miles away, we lean into those familial bonds that we have created at Yokota and the one thing that unites us all…food! Whether it’s sharing a meal or cooking a family recipe, we hope that your heart and stomach are filled just a little more this time of year. Enjoy some holiday recipes from our Yokota table to yours!

12 ounces fresh cranberries 1 medium unpeeled orange, washed and chopped ½–1 cup sugar (sweetened to your liking) One 1-inch piece of ginger, peeled and chopped ¼ teaspoon ground cinnamon

Place all ingredients in a food processor. Process until desired consistency is reached, with no large pieces present. Transfer to a serving dish.

Best if made 24 hours in advance to allow flavors to meld.

Recipe by: Col Andrew & Mrs. Katie Campbell Commander and Wife, 374th Airlift Wing

MUSHROOM WELLINGTON

Start to finish: 2 hours • 4–6 servings

½ cup cremini mushrooms, chopped ½ cup wild mushrooms, chopped ½ cup red onion, sliced ¼ cup feta cheese 1 cup spinach ½ teaspoon tarragon 4 ounces (about ½ sheet) puff pastry 2 tablespoons olive oil 1 large egg 1 teaspoon water

Heat oven to 380° F. In a large skillet over medium heat, heat one tablespoon of oil. Add onion and saute for 12 to 15 minutes, or until onion is caramelized. Set aside. Heat another tablespoon of oil in the same pan. Add chopped mushrooms and saute for 10 minutes, or until tender. Set aside. Add spinach to skillet and cook until wilted. Set aside. In a large mixing bowl, combine; caramelized onion, mushrooms, spinach, tarragon, feta cheese and season accordingly with salt and pepper. Mix well and set aside. Roll out the puff pastry sheet and cut into 6-inch squares. Place the wellington mixture in the middle of the squares. Fold one side and press down, then fold the adjacent side and press down. Mix the egg with a teaspoon of water to make egg wash. Lightly brush seam side with egg wash. Place the seam side down on a baking tray, use the back of a knife to create a diamond shape on top of the wellingtons. Brush remaining egg wash on top of each one. Bake for 35–40 minutes, or until golden brown.

Recipe by: Mr. Gilbert Baboulene Assistant Manager, Officers’ Club

TWISTED TURKEY DRESSING

Start to finish: 1 hour • 4–6 servings

13–15 cups dry breadcrumbs 1 cup yellow onion, diced 1½ cup butter 2¼ teaspoon kosher salt 1 teaspoon ground black pepper 1¼ cup chicken stock 2 large eggs 3–4 cups precooked shredded turkey

Heat oven to 350° F. Spritz a 2-quart casserole dish with cooking spray. In a large skillet over medium-high heat, melt the butter. Once butter is melted, add the onion. Saute for 12 minutes, or until the onion is tender. Pour breadcrumbs in a large bowl, add the onion mixture to the breadcrumbs and mix. Add the seasonings, chicken stock, eggs, shredded turkey and mix well. Spread the mixture evenly in the prepared casserole dish. Bake for 30–35 minutes, or until golden brown.

Recipe by: CMSgt Jerry & Mrs. Charmaine Dunn Command Chief and Wife, 374th Airlift Wing

PUMPKIN FLAN

Start to finish: 1 hour and 30 minutes • 6–8 servings

1 cup white sugar 1 cup canned pumpkin puree One 12-ounce can evaporated milk One 14-ounce can condensed milk

5 large eggs 1 teaspoon ground cinnamon 1 teaspoon vanilla extract

Heat oven to 375° F. In a medium saucepan over medium heat, whisk sugar until caramelized. Transfer to a 9-inch round glass baking dish. In a large bowl add pumpkin puree, evaporated milk, condensed milk, ground cinnamon, vanilla extract and mix well. Add mixture to the top of the caramelized sugar in the baking dish and spread evenly. Bake for 45 minutes, or until evenly cooked in the middle.

Recipe by: Ms. Arsenita “Zen” Kubota Cashier, Route 16

BERRY MERRY MARGARITA

Start to finish: 30 minutes • 4–6 servings

2 ounces silver tequila 4 ounces cranberry juice ¾ ounce Cointreau Juice of ½ a lime 1–2 tablespoons frozen cranberries 2–3 tablespoons honey Dash of orange zest 1 cup ice Rosemary and sugared cranberries, for garnish

In a blender add tequila, Cointreau, cranberry juice, lime juice, frozen cranberries, honey, orange zest and ice. Blend until smooth. Pour mixture into glassware and garnish with rosemary and sugared cranberries.

Recipe by: Mr. Thomas DeWitt Club Operations Manager, Officers’ Club