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HolidayCookbook

John’s

Chex Mixaka “nuts and bolts”

Submitted by John McCarthy, Volunteer & Board of Advisors Member

A note from John: I make this every year and it’s always a big hit. The recipe on Chex cereal boxes does NOT include Cheerios, probably because chex cereals were produced by the Ralston-Purina company before it was acquired by General Mills.

Instructions:• Pre heat oven to 250 degrees F.• In large oven roasting pan or oven-proof dish, mix the chex

cereals, mixed nuts, pretzels and bagel chips. Set aside.• Melt the butter in microwave and mix in the worcestershire

sauce, seasoned salt, garlic powder, onion powder and a good pinch of pepper. Pour the seasoned butter mixture over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated.

• Bake 1 hour, stirring every 15 minutes. Cool for about 15 minutes (or just start eating!!). Store in airtight container.

2 cups corn chex

2 cups rice chex

2 cups whole wheat chex

2 cups cheerios

2 cups mixed nuts

2 cups bite-size pretzels

2 cups bite-size pita chips or

bagel chips

1 1/2 sticks (3/4 cup) butter,

melted

4 tablespoons worcestershire

sauce

2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

Source: Adapted from https://www.halfbakedharvest.com/moms-secret-christmas-eve-chex-mix/ and the back of most chex cereal boxes.

Appetizers & Snacks

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3

Ottolenghi’s

Lamb & Pistachio Patties with Sumac Yogurt Sauce

Seared

Sesame-Crusted Tuna

Submitted by Phuong-cac Nguyen, Operations Officer Submitted by Marian Schneider, President

Directions: 1. Mix together all the ingredients for the sumac yogurt sauce

and keep in the fridge until needed.2. To make the patties, put the pistachios into the bowl of a

food processor. Blitz for a few seconds, to roughly chop, then put into a medium bowl. Add the arugula to the processor, blitz for a few seconds to roughly chop, then add to the bowl of pistachios. Continue with the onion and garlic, to form a smooth paste, and add to the bowl. Add the lamb, 1 tablespoon of oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well to combine, then, with wet hands, shape the mix into about 20 patties. They should each be about 2 inches wide, 3/4 inch thick, and weigh about 1 1/2 ounces.

3. Put 1 tablespoon of the oil into a large nonstick frying pan and place over medium heat. Once hot, add the patties—as many as you can fit without crowding the pan—and cook for 7 minutes, turning about 3 1/2 minutes, until golden brown and just cooked through. Keep warm while you repeat with the remaining patties. If you need to, add another tablespoon oil to the pan during the process. When the patties are all cooked, pile them onto a large platter and serve with the sumac yogurt sauce.

Note: I For a simple sauce that will give this seared tuna a spicy turn, mix together soy sauce with prepared wasabi, to taste. Drizzle onto the cooked tuna.

Instructions:In a shallow dish, combine the black and white sesame seeds and stir to mix.

Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.

In a searing pan over high heat, warm the oil until smoking. Arrange the tuna in the pan (do not overcrowd) and cook until the white sesame seeds start to turn golden underneath, about 1 minute. Turn the tuna and cook until the white sesame seeds start to turn golden underneath, about 1 minute. Transfer the tuna to a cutting board and cut into 1⁄4-inch-thick slices. Arrange the tuna by overlapping the slices. Serve immediately.

Ingredients for the sumac yogurt

sauce:

1 cup Greek-style yogurt

1 tablespoon sumac

1 tablespoon olive oil

1 tablespoon lemon juice

Ingredients for the lamb and

pistachio patties:

1/2 cup shelled pistachios

1 1/4 cups arugula

1 onion, quartered

1 large garlic clove, peeled

1 pound 2 ounces ground lamb

3 tablespoons olive oil

Salt and black pepper

1⁄4 cup black sesame seeds

1⁄2 cup white sesame seeds

4 ahi tuna steaks, each 6 oz. and

1 inch thick

Salt and freshly ground pepper,

to taste

2 Tbs. grapeseed or canola oil

Source: Simple, by Yotam Ottolenghi with Tara Wigley and Esme Howarth

Source: https://www.williams-sonoma.com/recipe/seared-sesame-crusted-tuna.html

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5

Simple

Roasted ChickenSubmitted by the Communications Team

Note: This recipe creates some heat and smoke in the kitchen, so if you don’t have great ventilation or can’t crack a window, reduce the amount of butter.

Instructions:• Preheat oven to 500 degrees.• Prep the chicken: Dry it thoroughly with paper towels and let

it sit at room temperature for 30 minutes. Rub the chicken with the butter and season it liberally inside and out with salt and pepper. Stuff the empty cavity with the whole lemon (+ optional thyme and rosemary sprigs). Place it on a rimmed baking sheet, preferably one with a rack.

• Roast the chicken: Roast at 500 degrees for 10 minutes. Lower the temperature to 425 and roast it for 45 minutes for a 3 pound bird, adding 10 minutes roasting time per additional pound. It’s cooked when a meat thermometer reads 165 degrees when inserted into the thickest part of the thigh.

• Rest & serve the chicken: Let the chicken rest for 10 minutes before carving. After carving, sprinkle with lemon juice if desired.

1 whole chicken (3-5 pounds)

– preferably organic or locally-

sourced

Coarse salt and ground pepper

1 whole lemon with holes poked

through it

4 teaspoons lemon juice

(optional)

Thyme and rosemary sprigs

(optional)

4 tablespoons butter, softened

Entrees


7

Julia Child’s

Beef Bourguignon

Tarte aux Asperges (Asparagus Tart)

Submitted by Corrie Emerson, Communications Officer

Submitted by the Program team

Corrie’s Note: After making Julia’s original recipe countless times, I make two modifications: I do not simmer the bacon “lardons” separately and I cook the mushrooms and onions together in a skillet. It tastes the same (amazing!), cuts down the cooking time, and will save you from washing extra dishes. It can be made ahead of time (up to 2 days).

Directions: • Preheat oven to 450 degrees.• Sautee bacon in 1 tablespoon of the olive oil in a flameproof casserole

over moderate heat for 8 minutes or until browned lightly. Remove bacon to a side dish with a slotted spoon.

• Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add the beef to the bacon in the side dish.

• In the same fat, brown the sliced vegetables for 8 minutes. Pour out the excess fat.

• Return the beef and bacon to the casserole with the veggies and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the dish again and return to oven for 4 minutes.

• Remove casserole and turn oven down to 325 degrees.• Stir in wine and the stock, just enough so that the meat is barely

covered.• Add the tomato paste, garlic, and herbs. Bring to a simmer on top of

the stove• Cover casserole and set in lower third of oven. Regulate heat so that

liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

• While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add the mushrooms, onions, and herbs and sauté over high heat for 3 minutes, then reduce the heat to low, add the beef stock, cover the pan, and simmer over low for 1 hour. They are ready when the liquid has evaporated. Remove the parsley sprigs and bay leaves.

• When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef (if you’re using short ribs, you’ll need to pull off the yummy meat and discard the other stuff) and some of the bacon to it. Distribute the cooked onions and mushrooms on top.

• Boil the sauce in the saucepan, skimming off the fat as it rises, until you have 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning. Pour sauce over meat and vegetables and simmer it together for 5 minutes.

• It’s finally ready to eat. Or, you can save it for later. When it cools, cover and refrigerate. About 20 minutes before serving, bring it to a simmer, cover, and simmer very very slowly for 10 minutes, basting the contents with the sauce.

Note: This recipe is great for brunch!

Instructions:Preheat oven to 425 degrees. Boil water in large pan. Blanch asparagus until crisp-tender, 2 to 3 minutes. Drain and set aside.

In a medium frying pan over medium heat, melt butter. Cook onion 4 to 5 minutes, stirring occasionally. Sprinkle with flour, stir to coat and transfer mixture to a bowl. Add eggs, cottage cheese, milk, cheese, nutmeg, salt, and pepper, and mix. Add asparagus and mix again. Pour into pie crust, and bake until puffy and brown, about 40 minutes. Let stand 10 minutes before slicing. Serve hot or at room temperature.

You’ll need:

10+ inch fireproof casserole dish

at least 6 inches deep

4 ounces of thick-cut bacon

4 tablespoons olive oil

3 pounds lean stewing beef, cut

into 2-inch cubes (I use 5 pounds

of bone-in short ribs and remove

the bones at the end)

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-

bodied (Beaujolais or Cotes du

Rhone)

3-4 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon dried thyme

A crumbled bay leaf

For the mushrooms and onions:

Sautee skillet

18 to 24 small peeled white onions

(fresh, not frozen), or 2 large

yellow onions roughly chopped (if

you’re feeling lazy)

½ cup beef stock

3 1/2 tablespoons butter

Olive oil

4 parsley sprigs, one-half bay leaf,

one-quarter teaspoon thyme

1 pound mushrooms, fresh and

quartered

½ lb asparagus, trimmed and cut

into 2-inch pieces

2 tbs butter

1 medium onion, thinly sliced

2 tbs flour

2 eggs, lightly beaten

1 cup small curd cottage cheese

½ cup low-fat milk

½ cup shredded low-fat swiss

cheese

¼ tsp nutmeg

½ tsp salt

¼ tsp black pepper

1 frozen or homemade 9-inch

deep-dish pie crust

Source: Adapted from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck

Source: Vegetarian Times

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9

Low Carb

Chicken Enchilada Roll Ups

Orecchiette with Roasted Fennel, Sundried Tomatoes, and Capers

Submitted by the TeamSubmitted by Communications Team

Note: If you’re aren’t into a heavy “traditional” holiday dish, this low-carb recipe is for you.

Directions: 1. Preheat the oven to 400F. Spread 1/4 cup of the enchilada

sauce on the bottom of a 13 x 9-inch baking dish.2. Cut the zucchini lengthwise, into 1/4-inch thick slices until you

have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.

3. Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

4. Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.

5. Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.

6. Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.

7. Bake 20 minutes, or until the cheese is hot and melted.8. Drizzle with sour cream, if desired and garnish with cilantro.

Instructions:Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite. Drain and reserve about 2 cups of the pasta water.

Meanwhile, heat the oil over medium heat in a large skillet. Add onion, fennel, salt, pepper (*and uncooked sausage if you wish) and cook, stirring occasionally, for 20 minutes. Add the garlic and wine (or stock), and scrape up the brown bits on the bottom of the pan. Cook until all the liquid has evaporated. Add the tomatoes, parsley, capers, and cook for 30 seconds. Add the cooked pasta and half of the cheese. Toss it together, adding reserved pasta water as needed until everything is coated and loosened. Serve, topped with remaining cheese.

1 3/4 cup enchilada sauce

2 large, 14 oz each zucchini, cut

lengthwise into 12 (1/4-inch thick)

slices

1/2 teaspoon kosher salt

fresh black pepper, to taste

1 tsp olive oil

8 ounces cooked shredded

chicken breast, from rotisserie

chicken

1/2 cup minced onion

2 large clove garlic, minced

1/4 cup chopped cilantro, plus

more for garnish

1 tsp cumin

1/2 tsp dried oregano

1/4 tsp chipotle chili powder

3/4 cup shredded Mexican

cheese blend

sour cream, optional

1 pound orecchiette pasta

1 onion chopped

4 cloves garlic, minced

3 fennel bulbs, trimmed and cut

into ¾ inch pieces

½ cup white wine like pinot

grigio, or chicken stock

15 oz jar sundried tomatoes,

drained and chopped

½ cup chopped fresh parsley

2 teaspoons capers, rinsed and

drained

1 cup quality grated parmesan

4 tablespoons good olive oil

Salt

Pepper

*Carnivores can add ½ pound of

crumbled uncooked sausage

Source: https://www.skinnytaste.com/zucchini-chicken-enchilada-roll-ups/

Adapted from Giada De Laurentiis’s Orecchiette with Roasted Fennel and Sausage www.Foodnetwork.com.

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11

Cheesy Garlic and Chive

Mashed Potatoes

Creamed

Pearl Onions

Submitted by Rachel Dellon, Development and Outreach Officer

Submitted by Aurora Matthews, Communications Consultant

Instructions:• Place potatoes in large pot, cover with salted water, and bring

to a boil• Reduce to simmer for 20-30 minutes, or until fork tender; drain

and loosely mash• Heat milk, butter, and garlic• Incorporate milk/butter mixture and cheese with still-warm

potatoes; stir until desired consistency has been achieved• Add and incorporate chives, salt and pepper to taste

Instructions:• Peel onions, and drop into boiling water. Cook until tender.

Drain, reserving liquid. Set onions aside while you make the sauce.

• Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

Ingredients (6-8 servings):

4-6 pounds potatoes, peeled

1 cup milk or cream

¾ - 1 cup shredded cheddar

cheese

¾ - 1 cup grated Swiss cheese (or

similar)

½ stick (¼ cup) butter or

margarine

4 cloves garlic, lightly crushed

(optional: roast before adding to

mellow flavor)

2 tablespoons chopped chives

Salt and pepper to taste

1 cup pearl onions

4 cups water

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups milk

salt to taste

ground black pepper to taste

Sides

Source: “Mom’s Traditional Creamed Onions” from www.allrecipes.com


13

Desserts

Mom’s

Pumpkin Chiffon PieSubmitted by Stephanie Singer, Data Scientist & Consultant

Stephanie’s Note: This recipe is always a hit! Graham cracker crust is traditional. You can make one or buy one ready-made. Actually, it’s easier to make than regular pastry. This recipe makes a 9-inch pie.

For the CrustCombine 1.5 cups graham cracker crumbs (you can buy crumbs or make in a food processor from 18 crackers) with 0.25 cup sugar and a third of a cup of melted butter or margarine. Mix until crumbs are moist. Press into a 9-inch pie plate as evenly as you can and try to get it up the sides as well as the bottom. Refrigerate for at least 45 minutes to set the butter.

Instructions• Beat egg yolks and 0.5 cup sugar together well, add pumpkin,

milk salt, spices.• Cook in a double boiler over boiling water stirring until thick (5

to ten minutes).• Soften the gelatin in the cold water and stir into hot mix until

gelatin dissolves (you really can’t see that well so just guess). • Cool to room temperature.• Beat the egg whites and when fluffy add the 0.5 cups sugar

and beat until you have soft peaks.• Fold into the cool pumpkin mix. Pour into the crust.• Decorate with whipped cream and/or candy corn if you wish.

Filling:

3 egg yolks (you will also beat and

use the whites)

0.5 cup sugar

1.25 cups cooked or canned

pumpkin (I AWAYS use canned...

it’s too much trouble to peel,

cook, and mash)

0.5 cup milk

0.5 tsp each of salt, cinnamon,

ground ginger, nutmeg (I

sometimes leave out the

cinnamon because Roger does

not like it)

1 tablespoon gelatin (which

comes in envelopes of 1

tablespoon)


15

Icon’s

Peach Pecan Bread

Submitted by Rich Webster, Design Consultant

Instructions:Preheat oven to 350. Grease & flour one big loaf pan or two small. Mix all the dry ingredients, except sugar. In a separate bowl, beat sugar & oil. Add eggs one at a time and buttermilk to sugar & oil. Mix in peach jam and vanilla. Mix well. Add to dry ingredients half at a time, slowly. Stir in pecans until just blended. Don’t overmix. Pour batter into pan(s). Bake 40-45 minutes and then test for doneness. Small loaf pans may bake sooner - check after 35 minutes.

1 1/2 cup flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup sugar

1/3 cup oil

2 beaten eggs

3/4 cup peach jam

1/2 teaspoon vanilla

1/2 cup buttermilk

1 cup chopped pecans

Blue Ribbon

Apple PieSubmitted by Marian Schneider, President

Step 1: To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Divide dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill.

Step 2: Preheat oven to 450°.

Step 3: To prepare filling, combine apples and lemon juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.

Step 4: Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11-inch circle, and place dough, plastic-wrap side up, on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon granulated sugar. Place pie on a baking sheet; bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown). Cool on a wire rack.

Crust:

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup chilled butter or stick

margarine, cut into small pieces

1/4 cup vegetable shortening

1/2 teaspoon cider vinegar

5 to 7 tablespoons ice water

Filling:

2 cups thinly sliced peeled

Granny Smith or other tart apple

such as Newtown, Pippin, or

Crispin (about 1 pound)

2 cups thinly sliced peeled

Braeburn or other all-purpose

apple such as Empire (about 1

pound)

1 cup thinly sliced peeled Rome

or other firm baking apple such

as Baldwin or Winesap (about 1/2

pound)

1 cup thinly sliced peeled

McIntosh or other tender apple

such as Gravenstein or Jonathan

(about 1/2 pound)

1 tablespoon fresh lemon juice

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

Cooking spray

2 teaspoons fat-free milk

1 tablespoon granulated sugar

Source: https://www.myrecipes.com/recipe/blue-ribbon-apple-pie

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17

Audrey’s Mom’s

Spiced Cider

Coquito (Coconut Eggnog)

Submitted by Audrey Malagon, Mathematical Advisor

Submitted by Corrie Emerson, Communications Officer

Instructions:Bring to a boil and let simmer.

Instructions:• In bowl of blender, add evaporated milk, cream of coconut,

coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.

• Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.

• To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

1 gallon apple cider

1 can frozen orange juice

concentrate, thawed

1 can water

3/4 c. brown sugar

2 cinnamon sticks, broken

18 whole cloves.

2 cans (12 oz. each) Evaporated

Milk

1 can (15 oz.) Cream of Coconut

1 can (13.5 oz.) Coconut Milk

½ cup Sweetened Condensed

Milk

½ cup white rum (optional)

1 tsp. vanilla extract

½ tsp. ground cinnamon, plus

more for garnish, if desired

Cinnamon sticks, optional

Beverages

Source: Goya Foods, https://www.goya.com/en/recipes/coquito-coconut-eggnog


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