Wishing You Love, Peace & Happiness:

A Perfectly Imperfect Holiday

The holiday season can be a bustling whirlwind of gifts to wrap, food to prepare, & events to attend.

In the flurry of it all, the moments spent laughing, loving, and simply being together are the ones that always seem to endure.

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Start the Day Off Merry & Bright with Christmas Brunch

Click on the dishes below to see some tips & recipes!

Serves 8

Mushroom, Spinach and Parmesan Strata

Download the Printable PDF

Ingredients

  • 2 cups whole milk
  • 2 tablespoons olive oil
  • 8 cups 1-inch cubes crusty bread
  • ¾ cup whipping cream
  • ¾ cup buttermilk
  • 5 large eggs
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 8 ounces cooked mushrooms, drained and roughly chopped
  • 1 pound fresh greens, (such as kale, Swiss chard or collards) (about 2 1/2 cups) sautéed in garlic, all of the water squeezed out
  • 1 cup grated cheese, such as Gruyere
  • 1 1/2 cups grated Parmesan

Procedure

1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch casserole dish.

2. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.

3. Whisk cream, buttermilk, eggs, salt, pepper and nutmeg together in medium bowl, set aside. Combine the fresh herbs in another small bowl, set aside. Combine the grated cheeses in another small bowl, set aside.

4. Place half of bread mixture in prepared dish. Top with half of bacon, greens, herbs and grated cheese. Pour half of cream mixture over. Repeat layering with remaining bread, bacon, greens, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.)

5. Bake uncovered until firm in center and brown around edges, about 40-45 minutes.

Serves 8 generously

Almond Croissant Bread Pudding

Download the Printable PDF

Ingredients

  • 6 large croissants, preferably dried out overnight

Almond Paste

  • 5 tablespoons unsaled butter, softened
  • 1 large egg
  • 1 cup Super-Fine Almond Flour
  • ½ cup granulated sugar
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Custard

  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons butter
  • ½ cup granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature

Topping

  • 1 cup sliced almonds
  • Confectioners’ sugar

Procedure

1. Preheat the oven to 350F. Grease an 8” or 9” square baking pan with cooking spray, then line with a sheet of parchment paper. Place onto a baking sheet; set aside.

2. Make the almond paste. In a medium bowl, combine all of the ingredients and mix until well combined.

3. Slice a croissant in half, and add 2 tablespoons of the almond paste into the croissant. Top with the other half, and then cut into 6 large cubes. Repeat the process until all of the croissants are done (you will have leftover almond paste).

4. Whisk all of the ingredients for the custard in a large bowl, set aside.

5. Place all of the croissant cubes into the pan and spread the rest of the almond paste on top. Pour the custard all over and gently press down. Top with the sliced almonds. Let sit for 15 minutes.6. Bake at 350˚ F for 35-45 minutes, until the top is golden and set, but still slightly wobbly when shaken. Remove and let rest for at least 10 minutes. Serve warm garnished with a sprinkle of confectioners’ sugar

Makes about 40

Merveilles

Download the Printable PDF

Ingredients

  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons sugar
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon unsalted butter, room temperature
  • 1 large egg, room temperature, beaten to blend
  • 2 tablespoons brandy or dark rum
  • 1 teaspoon vanilla extract
  • Oil for Frying
  • Powdered sugar or cinnamon sugar (for dusting)

Procedure

1. Whisk 1 cup flour, baking powder, and salt in a medium bowl; set aside. Blend sugar and zest in a medium bowl with your fingertips until sugar is fragrant. Add butter; use a spatula to blend. Add egg, brandy, and vanilla; stir to blend. Add dry ingredients; stir until a moist dough forms. Transfer to a sheet of plastic; wrap tightly and chill for 2 hours.

2. Line a baking sheet with plastic wrap. Cut dough in half. Generously flour work surface (the dough is sticky). Working with 1 piece of dough at a time (chill remaining dough), dust top with more flour and roll out, turning occasionally to make sure it's not sticking; roll out dough as thinly as possible, turning and dusting with flour as needed.

3. Working with a zigzag pastry or ravioli cutter, a plain pizza wheel, or a long knife, cut dough into long strips, squares, diamonds, or shape of your choice. Place strips on prepared baking sheet; cover with another piece of plastic wrap. Repeat with remaining dough. Chill for 1 hour.

4. Pour oil into a deep saucepan to a depth of 4 inches. Attach deep-fry thermometer to side of pan; heat oil to 350°. Line a rimmed baking sheet with several layers of paper towels.

5. Drop 4-6 pieces of dough into pan and fry until golden on both sides, 2-3 minutes. Using a slotted spoon or tongs and allowing excess oil to drip back into pan, transfer cookies to prepared sheet to drain. Pat tops with more paper towels to blot oil. While cookies are still hot, dust both sides with powdered or cinnamon sugar.

Serves 6

Skillet Breakfast Potatoes

Download the Printable PDF

Ingredients

  • 2 pounds russet potatoes, peeled and quartered
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 2 cloves garlic, smashed
  • 1 tablespoon kosher salt
  • Freshly ground black pepper, to taste
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3 tablespoons finely minced Italian parsley

Procedure

1. Place cut potatoes in a steamer basket: add 2-3 inches of water, and bring to a rolling boil, and let cook for 6-10 minutes or until they're almost cooked through. You should feel very little resistance when pierced with a knife. Remove from the steamer to a large plate, allow to cool. Once cooled, cut potatoes into ½-inch pieces, set aside.

2. Heat a 12-inch skillet over medium-high heat. Add the butter, olive oil, rosemary, thyme, and garlic. Cook for 1 minute until fragrant. Add the potatoes in a single layer, season with a salt and pepper and add cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.

Serves 4

Silver Dollar Pancakes with Warm Apple Compote

Download the Printable PDF

Ingredients

  • 1 cup whole milk
  • 2 large egg
  • 2 tablespoons unsalted butter, plus more for serving
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Vegetable oil, for pan
  • Maple syrup and fresh fruit, for serving

Procedure

1. Place whole milk and egg in a medium bowl and let sit at room temperature for 30 minutes. If you’d like to serve the pancakes with butter, let a couple of tablespoons sit at room temperature to soften as well. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 200°F.

2. Cut 2 tablespoons unsalted butter into 2 pieces and place in a small, microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt on the stovetop.) Let cool slightly.

3. Place all-purpose flour, baking powder, granulated sugar, and kosher salt in a second medium bowl and whisk to combine.

4. Add the melted butter and vanilla extract to the milk and egg and whisk until combined. Pour into the flour mixture and stir until mostly incorporated and there are no streaks of dry flour; a few lumps are OK.

5. Heat a medium nonstick frying pan over medium heat and brush the pan lightly with vegetable oil. Spoon about 1 tablespoon of the batter into the skillet and spread the batter into a round. Keep spooning to fill the skillet, leaving about an inch between each pancake, 4 to 5 pancakes per batch depending on the size of your pan. Cook until there are bubbles on the surface of the pancakes and the bottoms are browned, 1 to 2 minutes. Flip the pancakes and cook until the second side is browned, about 1 minute more.

6. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat cooking the remaining batter, coating the pan lightly with vegetable oil before each batch. Serve the pancakes with butter, maple syrup, and apple compote.

Warm Apple Compote — Serves 4

Ingredients

  • 4 Granny Smith apples, peeled, cored and roughly chopped
  • ¾ cup apple juice
  • 2 tablespoons honey
  • 3 tablespoons granulated sugar
  • 4 whole cloves
  • 1 stick cinnamon
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon vanilla extract
  • 1 strip lemon peel
  • 1 strip orange peel
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt

Procedure

1. Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for about 1 hour. Remove cinnamon stick, and serve warm or cool.

2. Serve with savory or sweet dishes. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

Serves 8

Christmas Quiche with Smoked Broccoli and Cheddar

Download the Printable PDF

Ingredients

  • 1 small Spanish onion, cut into small dice
  • 1 cup broccoli, diced into small florets
  • 2 tablespoons olive oil
  • ½ cup heavy cream
  • 1 ½ cups sour cream
  • 7 large eggs
  • 1/2 teaspoon nutmeg
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 green onions, thinly sliced
  • ½ cup cheddar cheese, grated
  • 8 sprigs fresh dill, roughly chopped

Procedure

1. Position a rack in the lower third of an oven and preheat to 400°F. Generously butter a large casserole dish.

2. Sauté the onions in the olive oil in a medium sauté pan for 12 minutes, occasionally stirring. Remove from heat to a small bowl and let cool.

3. Combine the heavy cream and 1 cup of sour cream in a medium bowl. Whisk in the eggs, nutmeg, salt and pepper and combine to form a batter, fold in the green onions.

4. Spread the onions evenly over the base of the prepared pan. Add the broccoli and cheese over the onions. Pour the batter into the pan and sprinkle with dill, saving a few tablespoons for garnish. Brush the egg-wash on the edges of the crust and place the pie in the oven.

5. Bake until slightly puffed and golden, about 35 to 40 minutes. Remove from the oven and cool slightly on a rack.

Yields about 4 cups

Overnight Oats

Download the Printable PDF

Ingredients

  • 1 ½ cups old-fashioned oats - not quick cooking
  • ¾ cup dried apricots, cut into small pieces
  • ¼ cup raisins or dried cranberries
  • 3 tablespoon flax seeds
  • 3 cups whole milk or dairy alternative
  • 1 teaspoon kosher salt
  • ½ cup chopped pecans, toasted, to garnish
  • Maple syrup, honey or brown sugar, for extra sweetness

Procedure

1. Combine oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.

2. Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the pecans just before eating.

Holiday Pro Tip:

The simple addition of seasonal linens adds a lot of holiday spirit to your spread without taking too much of your time.

Shop Now

Serves 8

Mushroom, Spinach and Parmesan Strata

Download the Printable PDF

Ingredients

  • 2 cups whole milk
  • 2 tablespoons olive oil
  • 8 cups 1-inch cubes crusty bread
  • ¾ cup whipping cream
  • ¾ cup buttermilk
  • 5 large eggs
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 8 ounces cooked mushrooms, drained and roughly chopped
  • 1 pound fresh greens, (such as kale, Swiss chard or collards) (about 2 1/2 cups) sautéed in garlic, all of the water squeezed out
  • 1 cup grated cheese, such as Gruyere
  • 1 1/2 cups grated Parmesan

Procedure

1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch casserole dish.

2. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.

3. Whisk cream, buttermilk, eggs, salt, pepper and nutmeg together in medium bowl, set aside. Combine the fresh herbs in another small bowl, set aside. Combine the grated cheeses in another small bowl, set aside.

4. Place half of bread mixture in prepared dish. Top with half of bacon, greens, herbs and grated cheese. Pour half of cream mixture over. Repeat layering with remaining bread, bacon, greens, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.)

5. Bake uncovered until firm in center and brown around edges, about 40-45 minutes.

Serves 8 generously

Almond Croissant Bread Pudding

Download the Printable PDF

Ingredients

  • 6 large croissants, preferably dried out overnight

Almond Paste

  • 5 tablespoons unsaled butter, softened
  • 1 large egg
  • 1 cup Super-Fine Almond Flour
  • ½ cup granulated sugar
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Custard

  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons butter
  • ½ cup granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature

Topping

  • 1 cup sliced almonds
  • Confectioners’ sugar

Procedure

1. Preheat the oven to 350F. Grease an 8” or 9” square baking pan with cooking spray, then line with a sheet of parchment paper. Place onto a baking sheet; set aside.

2. Make the almond paste. In a medium bowl, combine all of the ingredients and mix until well combined.

3. Slice a croissant in half, and add 2 tablespoons of the almond paste into the croissant. Top with the other half, and then cut into 6 large cubes. Repeat the process until all of the croissants are done (you will have leftover almond paste).

4. Whisk all of the ingredients for the custard in a large bowl, set aside.

5. Place all of the croissant cubes into the pan and spread the rest of the almond paste on top. Pour the custard all over and gently press down. Top with the sliced almonds. Let sit for 15 minutes.6. Bake at 350˚ F for 35-45 minutes, until the top is golden and set, but still slightly wobbly when shaken. Remove and let rest for at least 10 minutes. Serve warm garnished with a sprinkle of confectioners’ sugar

Makes about 40

Merveilles

Download the Printable PDF

Ingredients

  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 tablespoons sugar
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon unsalted butter, room temperature
  • 1 large egg, room temperature, beaten to blend
  • 2 tablespoons brandy or dark rum
  • 1 teaspoon vanilla extract
  • Oil for Frying
  • Powdered sugar or cinnamon sugar (for dusting)

Procedure

1. Whisk 1 cup flour, baking powder, and salt in a medium bowl; set aside. Blend sugar and zest in a medium bowl with your fingertips until sugar is fragrant. Add butter; use a spatula to blend. Add egg, brandy, and vanilla; stir to blend. Add dry ingredients; stir until a moist dough forms. Transfer to a sheet of plastic; wrap tightly and chill for 2 hours.

2. Line a baking sheet with plastic wrap. Cut dough in half. Generously flour work surface (the dough is sticky). Working with 1 piece of dough at a time (chill remaining dough), dust top with more flour and roll out, turning occasionally to make sure it's not sticking; roll out dough as thinly as possible, turning and dusting with flour as needed.

3. Working with a zigzag pastry or ravioli cutter, a plain pizza wheel, or a long knife, cut dough into long strips, squares, diamonds, or shape of your choice. Place strips on prepared baking sheet; cover with another piece of plastic wrap. Repeat with remaining dough. Chill for 1 hour.

4. Pour oil into a deep saucepan to a depth of 4 inches. Attach deep-fry thermometer to side of pan; heat oil to 350°. Line a rimmed baking sheet with several layers of paper towels.

5. Drop 4-6 pieces of dough into pan and fry until golden on both sides, 2-3 minutes. Using a slotted spoon or tongs and allowing excess oil to drip back into pan, transfer cookies to prepared sheet to drain. Pat tops with more paper towels to blot oil. While cookies are still hot, dust both sides with powdered or cinnamon sugar.

Serves 6

Skillet Breakfast Potatoes

Download the Printable PDF

Ingredients

  • 2 pounds russet potatoes, peeled and quartered
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 2 cloves garlic, smashed
  • 1 tablespoon kosher salt
  • Freshly ground black pepper, to taste
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3 tablespoons finely minced Italian parsley

Procedure

1. Place cut potatoes in a steamer basket: add 2-3 inches of water, and bring to a rolling boil, and let cook for 6-10 minutes or until they're almost cooked through. You should feel very little resistance when pierced with a knife. Remove from the steamer to a large plate, allow to cool. Once cooled, cut potatoes into ½-inch pieces, set aside.

2. Heat a 12-inch skillet over medium-high heat. Add the butter, olive oil, rosemary, thyme, and garlic. Cook for 1 minute until fragrant. Add the potatoes in a single layer, season with a salt and pepper and add cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.

Serves 4

Silver Dollar Pancakes with Warm Apple Compote

Download the Printable PDF

Ingredients

  • 1 cup whole milk
  • 2 large egg
  • 2 tablespoons unsalted butter, plus more for serving
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Vegetable oil, for pan
  • Maple syrup and fresh fruit, for serving

Procedure

1. Place whole milk and egg in a medium bowl and let sit at room temperature for 30 minutes. If you’d like to serve the pancakes with butter, let a couple of tablespoons sit at room temperature to soften as well. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 200°F.

2. Cut 2 tablespoons unsalted butter into 2 pieces and place in a small, microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt on the stovetop.) Let cool slightly.

3. Place all-purpose flour, baking powder, granulated sugar, and kosher salt in a second medium bowl and whisk to combine.

4. Add the melted butter and vanilla extract to the milk and egg and whisk until combined. Pour into the flour mixture and stir until mostly incorporated and there are no streaks of dry flour; a few lumps are OK.

5. Heat a medium nonstick frying pan over medium heat and brush the pan lightly with vegetable oil. Spoon about 1 tablespoon of the batter into the skillet and spread the batter into a round. Keep spooning to fill the skillet, leaving about an inch between each pancake, 4 to 5 pancakes per batch depending on the size of your pan. Cook until there are bubbles on the surface of the pancakes and the bottoms are browned, 1 to 2 minutes. Flip the pancakes and cook until the second side is browned, about 1 minute more.

6. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat cooking the remaining batter, coating the pan lightly with vegetable oil before each batch. Serve the pancakes with butter, maple syrup, and apple compote.

Warm Apple Compote — Serves 4

Ingredients

  • 4 Granny Smith apples, peeled, cored and roughly chopped
  • ¾ cup apple juice
  • 2 tablespoons honey
  • 3 tablespoons granulated sugar
  • 4 whole cloves
  • 1 stick cinnamon
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon vanilla extract
  • 1 strip lemon peel
  • 1 strip orange peel
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt

Procedure

1. Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for about 1 hour. Remove cinnamon stick, and serve warm or cool.

2. Serve with savory or sweet dishes. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

Serves 8

Christmas Quiche with Smoked Broccoli and Cheddar

Download the Printable PDF

Ingredients

  • 1 small Spanish onion, cut into small dice
  • 1 cup broccoli, diced into small florets
  • 2 tablespoons olive oil
  • ½ cup heavy cream
  • 1 ½ cups sour cream
  • 7 large eggs
  • 1/2 teaspoon nutmeg
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 green onions, thinly sliced
  • ½ cup cheddar cheese, grated
  • 8 sprigs fresh dill, roughly chopped

Procedure

1. Position a rack in the lower third of an oven and preheat to 400°F. Generously butter a large casserole dish.

2. Sauté the onions in the olive oil in a medium sauté pan for 12 minutes, occasionally stirring. Remove from heat to a small bowl and let cool.

3. Combine the heavy cream and 1 cup of sour cream in a medium bowl. Whisk in the eggs, nutmeg, salt and pepper and combine to form a batter, fold in the green onions.

4. Spread the onions evenly over the base of the prepared pan. Add the broccoli and cheese over the onions. Pour the batter into the pan and sprinkle with dill, saving a few tablespoons for garnish. Brush the egg-wash on the edges of the crust and place the pie in the oven.

5. Bake until slightly puffed and golden, about 35 to 40 minutes. Remove from the oven and cool slightly on a rack.

Yields about 4 cups

Overnight Oats

Download the Printable PDF

Ingredients

  • 1 ½ cups old-fashioned oats - not quick cooking
  • ¾ cup dried apricots, cut into small pieces
  • ¼ cup raisins or dried cranberries
  • 3 tablespoon flax seeds
  • 3 cups whole milk or dairy alternative
  • 1 teaspoon kosher salt
  • ½ cup chopped pecans, toasted, to garnish
  • Maple syrup, honey or brown sugar, for extra sweetness

Procedure

1. Combine oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.

2. Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the pecans just before eating.

Holiday Pro Tip:

The simple addition of seasonal linens adds a lot of holiday spirit to your spread without taking too much of your time.

Shop Now

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Christmas Dinner:

A Table Full Of Love & Laughter

Makes 1 large galette

Mushroom and Gorgonzola Galette

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Ingredients

  • 12 ounces cremini mushrooms, cut into thin slices
  • 3 tablespoons olive oil
  • Kosher salt and pepper to taste
  • 4 ounces cream cheese, room temperature
  • 4 ounces Gorgonzola, room temperature
  • 1 egg
  • 1 tablespoons honey
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh thyme
  • 1 tablespoon sesame seeds
  • 2 tablespoons parsley, roughly chopped
  • 1 premade pie crust, rolled into an 11-inch round
  • Egg Wash (1 egg, beaten with 1 tablespoon water)

Procedure

1. Heat a medium sauté pan over high heat. Add the olive oil and mushrooms and season with salt and pepper. Cook stirring occasionally until the mushrooms have released all of their liquid and are evenly browned, about 5 - 7 minutes.

2. In a medium bowl combine the cream cheese and gorgonzola. Add the egg, honey, lemon zest, and thyme and mix until thoroughly combined.

3. Place one disc of the chilled dough on a floured work surface and roll into an 11-inch circle. You should add more flour under the dough while rolling to keep from sticking. Transfer the dough to the baking sheet.

4. Spread the cheese mixture onto the dough, leaving a 2-inch border at the edge. Brush the border with egg wash. Sprinkle mushrooms over the cheese, being careful to leave the border. Fold the edge of the dough over the filling. Brush the outside edge with egg wash again and sprinkle with sesame seeds and top the mushrooms with chopped parsley.

5. Bake for 45 minutes, or until the pastry is browned. Remove from oven and place, with parchment, on a cooling rack. Let sit 10 minutes, then loosen with a wide spatula and slide onto the cooling rack. Cool to room temperature, then slice pizza-style and serve.

Makes 8–10 servings

Beef Tenderloin with Port Sauce

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Ingredients

  • 1 4 to 5 pound whole beef tenderloin, tail end tucked under, tied at every 3 inches
  • 2 teaspoons coarse kosher salt
  • 4 tablespoons (1/2 stick) chilled unsalted butter, divided
  • ¼ cup finely chopped shallots
  • 3 tablespoons Cognac
  • 1 fresh rosemary sprig
  • 1 teaspoon coarsely cracked black pepper
  • 1 cup tawny Port
  • 4 cups beef stock
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Procedure

1. Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.

2. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. This sauce can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

3. Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

4. Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

5. Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

Serves 8

Hasselback Potato Gratin

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Ingredients

  • 3 ounces finely grated Gruyère
  • 2 ounces finely grated Parmesan cheese
  • 2 cups heavy cream
  • 2 medium cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Kosher salt
  • Freshly ground black pepper
  • 8 medium russet potatoes, peeled and sliced ⅛-inch thick on a mandoline slicer (+more, if needed)
  • 2 tablespoons unsalted butter

Procedure

1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer ⅓ of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

2. Grease a 2-quart casserole dish with butter. Organizing the potatoes in a stack, starting around the perimeter of the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added.

3. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.

4. Cover dish tightly with parchment then foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Serves 6

Creamy Pumpkin Soup

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, cut into medium dice
  • 3 cloves garlic, roughly chopped
  • 1-2-inch piece ginger, roughly chopped
  • 3 ½-4 pound butternut squash, peeled, seeded and cut into 1 ½ inch cubes
  • 3 cups vegetable stock
  • 1 13.5-oz. can unsweetened coconut milk
  • ¼ teaspoon crushed red pepper flakes
  • 3 teaspoons kosher salt, plus more

Procedure

1. Preheat oven to 300°. Heat 2 tablespoons oil in a large Dutch oven or saucepan over medium. Add onion, garlic, ginger, red pepper flakes, and 1 teaspoon salt and cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5–7 minutes.

2. Add squash and give everything a stir to coat. Add 3 cups vegetable stock, or enough to just submerge the squash, coconut milk and 2 teaspoons salt, then stir to combine. Raise heat to high and bring soup to a boil.

3. Once soup is boiling, reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very tender, 15–20 minutes.

4. Using ladle, fill blender pitcher no more than halfway with equal parts broth and vegetables (if you fill it up, it will overflow as it blends!) Holding the lid down with a folded kitchen towel, carefully blend soup, starting from the lowest speed and working your way up to high, until smooth and silky, 10–15 seconds. Transfer to a large bowl. Repeat, working in batches, until all soup is blended.

5. Wipe out Dutch oven and return to stove. Pour soup back into pot and heat over medium, stirring occasionally, until you can see steam rising from the pot. Taste and add more salt, if needed.

6. Ladle soup into bowls. Serve immediately.

Serves 10–12

Maple-Bourbon Glazed Ham

Download the Printable PDF

Ingredients

  • 1½ cups bourbon or whiskey
  • ¾ cup maple syrup
  • ¼ cup mild-flavored (light) molasses
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon coarsely ground black pepper
  • 1 10-lb. cured smoked bone-in ham, skin removed if needed or 6-lb. cured smoked boneless ham

Procedure

1. Preheat oven to 350°. Whisk bourbon, maple, molasses, red pepper flakes, and black pepper in a medium bowl.

2. Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with bourbon mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.

3. Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

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Makes 1 large galette

Mushroom and Gorgonzola Galette

Download the Printable PDF

Ingredients

  • 12 ounces cremini mushrooms, cut into thin slices
  • 3 tablespoons olive oil
  • Kosher salt and pepper to taste
  • 4 ounces cream cheese, room temperature
  • 4 ounces Gorgonzola, room temperature
  • 1 egg
  • 1 tablespoons honey
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh thyme
  • 1 tablespoon sesame seeds
  • 2 tablespoons parsley, roughly chopped
  • 1 premade pie crust, rolled into an 11-inch round
  • Egg Wash (1 egg, beaten with 1 tablespoon water)

Procedure

1. Heat a medium sauté pan over high heat. Add the olive oil and mushrooms and season with salt and pepper. Cook stirring occasionally until the mushrooms have released all of their liquid and are evenly browned, about 5 - 7 minutes.

2. In a medium bowl combine the cream cheese and gorgonzola. Add the egg, honey, lemon zest, and thyme and mix until thoroughly combined.

3. Place one disc of the chilled dough on a floured work surface and roll into an 11-inch circle. You should add more flour under the dough while rolling to keep from sticking. Transfer the dough to the baking sheet.

4. Spread the cheese mixture onto the dough, leaving a 2-inch border at the edge. Brush the border with egg wash. Sprinkle mushrooms over the cheese, being careful to leave the border. Fold the edge of the dough over the filling. Brush the outside edge with egg wash again and sprinkle with sesame seeds and top the mushrooms with chopped parsley.

5. Bake for 45 minutes, or until the pastry is browned. Remove from oven and place, with parchment, on a cooling rack. Let sit 10 minutes, then loosen with a wide spatula and slide onto the cooling rack. Cool to room temperature, then slice pizza-style and serve.

Makes 8–10 servings

Beef Tenderloin with Port Sauce

Download the Printable PDF

Ingredients

  • 1 4 to 5 pound whole beef tenderloin, tail end tucked under, tied at every 3 inches
  • 2 teaspoons coarse kosher salt
  • 4 tablespoons (1/2 stick) chilled unsalted butter, divided
  • ¼ cup finely chopped shallots
  • 3 tablespoons Cognac
  • 1 fresh rosemary sprig
  • 1 teaspoon coarsely cracked black pepper
  • 1 cup tawny Port
  • 4 cups beef stock
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Procedure

1. Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.

2. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. This sauce can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

3. Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

4. Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

5. Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

Serves 8

Hasselback Potato Gratin

Download the Printable PDF

Ingredients

  • 3 ounces finely grated Gruyère
  • 2 ounces finely grated Parmesan cheese
  • 2 cups heavy cream
  • 2 medium cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Kosher salt
  • Freshly ground black pepper
  • 8 medium russet potatoes, peeled and sliced ⅛-inch thick on a mandoline slicer (+more, if needed)
  • 2 tablespoons unsalted butter

Procedure

1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer ⅓ of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

2. Grease a 2-quart casserole dish with butter. Organizing the potatoes in a stack, starting around the perimeter of the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added.

3. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.

4. Cover dish tightly with parchment then foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Serves 6

Creamy Pumpkin Soup

Download the Printable PDF

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, cut into medium dice
  • 3 cloves garlic, roughly chopped
  • 1-2-inch piece ginger, roughly chopped
  • 3 ½-4 pound butternut squash, peeled, seeded and cut into 1 ½ inch cubes
  • 3 cups vegetable stock
  • 1 13.5-oz. can unsweetened coconut milk
  • ¼ teaspoon crushed red pepper flakes
  • 3 teaspoons kosher salt, plus more

Procedure

1. Preheat oven to 300°. Heat 2 tablespoons oil in a large Dutch oven or saucepan over medium. Add onion, garlic, ginger, red pepper flakes, and 1 teaspoon salt and cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5–7 minutes.

2. Add squash and give everything a stir to coat. Add 3 cups vegetable stock, or enough to just submerge the squash, coconut milk and 2 teaspoons salt, then stir to combine. Raise heat to high and bring soup to a boil.

3. Once soup is boiling, reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very tender, 15–20 minutes.

4. Using ladle, fill blender pitcher no more than halfway with equal parts broth and vegetables (if you fill it up, it will overflow as it blends!) Holding the lid down with a folded kitchen towel, carefully blend soup, starting from the lowest speed and working your way up to high, until smooth and silky, 10–15 seconds. Transfer to a large bowl. Repeat, working in batches, until all soup is blended.

5. Wipe out Dutch oven and return to stove. Pour soup back into pot and heat over medium, stirring occasionally, until you can see steam rising from the pot. Taste and add more salt, if needed.

6. Ladle soup into bowls. Serve immediately.

Serves 10–12

Maple-Bourbon Glazed Ham

Download the Printable PDF

Ingredients

  • 1½ cups bourbon or whiskey
  • ¾ cup maple syrup
  • ¼ cup mild-flavored (light) molasses
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon coarsely ground black pepper
  • 1 10-lb. cured smoked bone-in ham, skin removed if needed or 6-lb. cured smoked boneless ham

Procedure

1. Preheat oven to 350°. Whisk bourbon, maple, molasses, red pepper flakes, and black pepper in a medium bowl.

2. Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with bourbon mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.

3. Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

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Hanukkah Dinner:

The Memories Shine Bright

Makes 10–12 latkes

Classic Potato Latkes with Homemade Applesauce

Download the Printable PDF

Ingredients

  • 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
  • 1 large onion (8 ounces), peeled and cut into quarters
  • 2 large eggs
  • ½ cup matzo meal
  • 2 teaspoons coarse kosher salt, plus more for sprinkling
  • 3 tablespoons minced fresh parsley
  • ½teaspoon freshly ground black pepper
  • Neutral high heat or other fat, for frying
  • ¾ cup sour cream
  • Homemade Applesauce, recipe follows

Procedure

1. Grate the potatoes and onion on the coarse side of a box grater. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Add the eggs, matzo meal, salt, parsley and pepper, and mix until the meal is absorbed.

3. In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs.

4. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. Serve with sour cream and Homemade Applesauce.

Homemade Applesauce — Makes about 2 ½ cups

Ingredients

  • 4 apples - peeled, cored and chopped
  • ¾ cup water
  • ¼ cup white sugar
  • ½ teaspoon ground cinnamon

Procedure

1. Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, about 15 to 20 minutes.

2. Allow apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

Serves 6

Citrus Roasted Salmon with Shallots and Herbs

Download the Printable PDF

Ingredients

  • 3 medium shallots, peeled, thinly sliced
  • 2 cloves garlic, grated finely
  • 1 blood or navel orange, very thinly sliced, seeds removed
  • 1 Meyer or regular lemon, very thinly sliced, seeds removed
  • 1 jalapeñ o, seeded, thinly sliced
  • 4 sprigs dill, plus more for serving
  • Kosher salt and coarsely ground black pepper
  • 1 3 pounds skinless salmon fillet, preferably center-cut
  • ¼ cup olive oil
  • 2 tablespoons minced chives
  • Flaky sea salt, such as Maldon

Procedure

1. Preheat oven to 300°. Toss shallot, garlic, orange slices, lemon slices, jalapeno, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of onion-citrus mixture. Pour oil over.

2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 25–30 minutes for medium.

3. Transfer salmon to a platter, spoon onion-citrus mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs and chives.

Makes 1 large loaf

Round Challah

Download the Printable PDF

Ingredients

Starter

  • 1 cup unbleached all-purpose flour
  • 1 cup lukewarm water
  • 2 teaspoons instant yeast

Dough

  • All of the starter
  • 3 ½ cups unbleached all-purpose flour
  • 1 ¾ teaspoons salt
  • 1/3 cup sugar
  • ¼ cup vegetable oil
  • 2 large eggs + 1 yolk (save 1 egg white for glaze, below)

Glaze

  • 1 egg white, saved from above
  • 1 teaspoon sugar
  • 1 tablespoon water
  • sesame seeds, optional

Procedure

1. To make the Starter: Mix the 1 cup flour, 1 cup water and yeast together in a large bowl. Let the mixture sit for about 45 minutes.

2. To make the Dough: Add the dough ingredients to the starter and mix and knead together until a smooth, silky and supple dough is formed.

3. Place the dough in a greased bowl, turning it over once to coat it lightly with oil. Cover it and let it rise for about 45 minutes – 1 hour, or until its not quite doubled in size.

4. To shape the dough: Turn the dough out onto a lightly floured surface and punch down to expel the carbon dioxide. Divide the dough into four pieces, and roll each into a snake about 18" long. Place strands on a baking sheet and braid a simple three-strand braid and curl braid in a circle, tucking edges under to secure.

5. In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Carefully lift the round loaf and place in a well-greased round pan. Brush the loaf, reserving some for a second application.

6. Cover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until it's almost doubled in size. Towards the end of the rising time, preheat the oven to 375°F.7. To bake the loaf: Brush the loaf with the remaining glaze (this will give the finished loaf a beautiful, shiny crust, as well as provide "glue" for the seeds), sprinkle with sesame seeds, if desired, and bake for 35 to 40 minutes, or until the challah is golden brown, slightly firm to the touch, and the internal temperature is 195°F.

8. Remove the bread from the oven, and cool completely before slicing. Store completely cool bread, well wrapped, at room temperature for several days; freeze for longer storage.

Makes 16 2-inch doughnuts

Jelly Doughnuts - Sufganiot

Download the Printable PDF

Ingredients

  • 2 ½ teaspoons (1 packet) active dry yeast
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup lukewarm milk (about 105-110˚F)
  • 2 large egg yolks
  • ½ teaspoon orange zest (or lemon zest)
  • ½ teaspoon almond extract
  • 2 tablespoons (1 ounce or 30 grams) butter softened
  • 2 1/3 cups (290 grams) unbleached all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 egg white, whisked until frothy (for peskier filling method)
  • Neutral oil for deep-frying, and coating bowl
  • 1 cup jam or preserves
  • Powdered sugar

Procedure

1. Make the dough: Combine the yeast, sugar and milk in the bowl of a stand mixer. Let stand for 5 minutes; it should become a little foamy. Whisk in yolks, zest and extract, then butter. Don’t worry if the butter doesn’t fully combine.

2. Add 1 cup of the flour and let the dough hook mix it in slowly, on a low speed. Add the remaining flour and salt and let the dough hook bring it together into a rough dough. Let the dough knead for 3 to 4 minutes until it forms a smooth, cohesive mass.

3. Remove the dough long enough to lightly oil the bowl. Return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour, or in the fridge overnight.

4. Roll the doughnuts: On a lightly floured counter, roll dough to a 1/2-inch thickness. Cut into 2-inch rounds; reroll scraps and cut more rounds or simply fry scraps as they are, if desired. Let cut dough rise for 30 minutes at room temperature, loosely covered with a towel at room temperature.

5. Fry the doughnuts: Heat 2–3 inches of oil to 350°F in a cast-iron frying pan or heavy pot. Use your dough scraps to practice and get an idea of how quickly the doughnuts will cook. Then add about 4 doughnuts at a time to the oil, cooking on the first side until golden brown underneath, about 1 to 2 minutes, but often less so keep a close eye on them. Flip doughnuts and cook on the other side, until it, too, is golden brown underneath, about another minute. Drain doughnuts, then spread them on a paper towel-lined plate to absorb extra oil. Repeat with remaining doughnuts.6. When doughnuts are cool enough to handle, place jelly or jam in a piping bag with a round tip with a 1/4- to 1/2-inch opening. You can fill doughnuts from the tops or sides; I did half with each. Press the tip of the jam bag halfway into the doughnut, and squeeze in the jam until it dollops out a little from the hole. Repeat with remaining doughnuts.

7. Finish doughnuts: Either generously shower doughnuts with powdered sugar on either side, shaken from a fine-mesh strainer, or roll the doughnuts gently in a bowl of powdered sugar. Serve immediately or store in an airtight container at room temperature. Re-powder with powdered sugar as necessary.

Serves 8

Noodle Kugel

Download the Printable PDF

Ingredients

  • 8 tablespoons unsalted butter, softened to room temperature
  • 2 garlic cloves, finely chopped
  • 1 large yellow onion, finely chopped
  • ½ teaspoon kosher salt
  • ½ cup sour cream
  • 1 ¼ cups cottage cheese
  • ¼ cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1 package wide egg noodles
  • Kosher salt and freshly ground black pepper, to taste

Procedure

1. Preheat oven to 350°F. Butter a medium casserole dish with 2 tablespoons of butter.

2. Melt 2 tablespoons of the butter in large cast-iron skillet over medium-high heat, add garlic, onion and cook, stirring occasionally, beginning to brown, about 8 minutes, season with kosher salt.

3. In a large bowl, whisk together sour cream, cottage cheese, remaining 4 tablespoons butter, sugar and eggs. Set aside.

4. Cook the noodles in boiling salted water, stirring occasionally, until al dente, about 8 minutes. Drain the noodles, return to pot, stir in the sour cream mixture, and season with salt and black pepper to taste.

5. Stir in noodle mixture, transfer to oven, bake for 35–40 minutes or until golden-brown. Serve immediately.

Serves 8

Classic Chicken Matzo Ball Soup

Download the Printable PDF

Ingredients

For the chicken soup:

  • 1 (3 to 4-pound) whole chicken, or 3 to 4 pounds chicken parts
  • 2 medium yellow onions, quartered
  • 1 medium head garlic, peeled, and cut in half crosswise
  • 3 medium celery stalks, roughly chopped
  • 2 medium parsnips, peeled roughly chopped
  • 4 medium carrots, peeled, divided - 2 roughly chopped, 2 thinly sliced
  • 10 sprigs fresh parsley
  • 4 sprigs dill + more for garnish
  • 2 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 4 quarts (16 cups) cold water

For the matzo balls:

  • 4 large eggs
  • 1 cup matzo meal
  • 4 tablespoons melted unsalted butter
  • 2 teaspoons kosher salt, plus more for the water
  • Freshly ground black pepper
  • 1/4 cup plain seltzer, club soda, or chicken broth

Procedure

1. If using a whole chicken, cut into 8 bone-in parts (2 thighs, 2 breasts, 2 wings, 2 legs). Place the cut chicken or whole chicken legs in an 8-quart or larger stockpot.

2. Add the parsley, kosher salt, and black peppercorns. Add 4 quarts cold water.

3. Bring to a lively simmer over high heat. Immediately reduce the heat to low to maintain a gentle simmer. Simmer uncovered for 1 hour, skimming any sediment that rises to the top of the pot with a metal spoon.

4. Using tongs, transfer the breasts and thighs (or 2 whole legs) to a plate. Continue to simmer until the broth is flavorful, about 1 hour more. Meanwhile, once cool enough to handle, shred the meat from the removed pieces and discard the skin and bones.

5. Fit a colander over a large bowl. Pour the broth through the colander and discard the contents of the colander. Pour the broth back into the stockpot. Taste and season with kosher salt and ground black pepper as needed. (The broth can be cooled and refrigerated at this point. Refrigerate the shreddedchicken and sliced carrots separately. You can skim the fat from the surface of the broth if desired before reheating.)

6. Whisk the eggs in a medium bowl until broken up. Add matzo meal, schmaltz or unsalted butter, seltzer, kosher salt, and black pepper. Cover and refrigerate at least 2 hours or up to overnight.

7. Bring a large pot of heavily salted water to a boil. Meanwhile, line a baking sheet with parchment paper. Scoop out the matzo mixture in 1 1/2- tablespoon portions, then roll into balls (oil or dampen your hands with water if the mixture is sticky) and place on the baking sheet. Add the matzo balls to the boiling water and simmer, adjusting the heat as needed, until floating and fully cooked through, 10 minutes. Meanwhile, cook the carrots in the broth.

8. Bring the broth to a simmer over medium heat. Add the reserved sliced carrots and shredded chicken, if using, and simmer until the carrots are slightly softened, 10 minutes. Using a slotted spoon, transfer the matzo balls into the soup and simmer for 5 minutes. Serve the soup garnished with fresh dill and freshly ground black pepper if desired.

Serves 6

Brussels Sprouts with Toasted Pecans and Pomegranate

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Ingredients

  • 2 ¼ pounds Brussels sprouts, trimmed and halved
  • ¼ cup olive oil
  • ¼ cup pecans, roughly chopped
  • 6 tablespoons pomegranate seeds + extra for garnish
  • 2 tablespoons finely minced chives
  • Salt and freshly ground black pepper

Procedure

1. Heat the oven to 425 degrees. In a large bowl, toss the Brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again.

Spread evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.

2. Meanwhile, toast the pecans in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 3 to 4 minutes. Remove from heat and set aside.

3. When the Brussels sprouts are done roasting, toss them with the toasted pecans and pomegranate seeds.

4. Serve on a large platter garnished with remaining pomegranate seeds and chives.

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Makes 10–12 latkes

Classic Potato Latkes with Homemade Applesauce

Download the Printable PDF

Ingredients

  • 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
  • 1 large onion (8 ounces), peeled and cut into quarters
  • 2 large eggs
  • ½ cup matzo meal
  • 2 teaspoons coarse kosher salt, plus more for sprinkling
  • 3 tablespoons minced fresh parsley
  • ½teaspoon freshly ground black pepper
  • Neutral high heat or other fat, for frying
  • ¾ cup sour cream
  • Homemade Applesauce, recipe follows

Procedure

1. Grate the potatoes and onion on the coarse side of a box grater. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Add the eggs, matzo meal, salt, parsley and pepper, and mix until the meal is absorbed.

3. In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs.

4. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. Serve with sour cream and Homemade Applesauce.

Homemade Applesauce — Makes about 2 ½ cups

Ingredients

  • 4 apples - peeled, cored and chopped
  • ¾ cup water
  • ¼ cup white sugar
  • ½ teaspoon ground cinnamon

Procedure

1. Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, about 15 to 20 minutes.

2. Allow apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

Serves 6

Citrus Roasted Salmon with Shallots and Herbs

Download the Printable PDF

Ingredients

  • 3 medium shallots, peeled, thinly sliced
  • 2 cloves garlic, grated finely
  • 1 blood or navel orange, very thinly sliced, seeds removed
  • 1 Meyer or regular lemon, very thinly sliced, seeds removed
  • 1 jalapeñ o, seeded, thinly sliced
  • 4 sprigs dill, plus more for serving
  • Kosher salt and coarsely ground black pepper
  • 1 3 pounds skinless salmon fillet, preferably center-cut
  • ¼ cup olive oil
  • 2 tablespoons minced chives
  • Flaky sea salt, such as Maldon

Procedure

1. Preheat oven to 300°. Toss shallot, garlic, orange slices, lemon slices, jalapeno, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of onion-citrus mixture. Pour oil over.

2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 25–30 minutes for medium.

3. Transfer salmon to a platter, spoon onion-citrus mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs and chives.

Makes 1 large loaf

Round Challah

Download the Printable PDF

Ingredients

Starter

  • 1 cup unbleached all-purpose flour
  • 1 cup lukewarm water
  • 2 teaspoons instant yeast

Dough

  • All of the starter
  • 3 ½ cups unbleached all-purpose flour
  • 1 ¾ teaspoons salt
  • 1/3 cup sugar
  • ¼ cup vegetable oil
  • 2 large eggs + 1 yolk (save 1 egg white for glaze, below)

Glaze

  • 1 egg white, saved from above
  • 1 teaspoon sugar
  • 1 tablespoon water
  • sesame seeds, optional

Procedure

1. To make the Starter: Mix the 1 cup flour, 1 cup water and yeast together in a large bowl. Let the mixture sit for about 45 minutes.

2. To make the Dough: Add the dough ingredients to the starter and mix and knead together until a smooth, silky and supple dough is formed.

3. Place the dough in a greased bowl, turning it over once to coat it lightly with oil. Cover it and let it rise for about 45 minutes – 1 hour, or until its not quite doubled in size.

4. To shape the dough: Turn the dough out onto a lightly floured surface and punch down to expel the carbon dioxide. Divide the dough into four pieces, and roll each into a snake about 18" long. Place strands on a baking sheet and braid a simple three-strand braid and curl braid in a circle, tucking edges under to secure.

5. In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Carefully lift the round loaf and place in a well-greased round pan. Brush the loaf, reserving some for a second application.

6. Cover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until it's almost doubled in size. Towards the end of the rising time, preheat the oven to 375°F.7. To bake the loaf: Brush the loaf with the remaining glaze (this will give the finished loaf a beautiful, shiny crust, as well as provide "glue" for the seeds), sprinkle with sesame seeds, if desired, and bake for 35 to 40 minutes, or until the challah is golden brown, slightly firm to the touch, and the internal temperature is 195°F.

8. Remove the bread from the oven, and cool completely before slicing. Store completely cool bread, well wrapped, at room temperature for several days; freeze for longer storage.

Makes 16 2-inch doughnuts

Jelly Doughnuts - Sufganiot

Download the Printable PDF

Ingredients

  • 2 ½ teaspoons (1 packet) active dry yeast
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup lukewarm milk (about 105-110˚F)
  • 2 large egg yolks
  • ½ teaspoon orange zest (or lemon zest)
  • ½ teaspoon almond extract
  • 2 tablespoons (1 ounce or 30 grams) butter softened
  • 2 1/3 cups (290 grams) unbleached all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 egg white, whisked until frothy (for peskier filling method)
  • Neutral oil for deep-frying, and coating bowl
  • 1 cup jam or preserves
  • Powdered sugar

Procedure

1. Make the dough: Combine the yeast, sugar and milk in the bowl of a stand mixer. Let stand for 5 minutes; it should become a little foamy. Whisk in yolks, zest and extract, then butter. Don’t worry if the butter doesn’t fully combine.

2. Add 1 cup of the flour and let the dough hook mix it in slowly, on a low speed. Add the remaining flour and salt and let the dough hook bring it together into a rough dough. Let the dough knead for 3 to 4 minutes until it forms a smooth, cohesive mass.

3. Remove the dough long enough to lightly oil the bowl. Return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour, or in the fridge overnight.

4. Roll the doughnuts: On a lightly floured counter, roll dough to a 1/2-inch thickness. Cut into 2-inch rounds; reroll scraps and cut more rounds or simply fry scraps as they are, if desired. Let cut dough rise for 30 minutes at room temperature, loosely covered with a towel at room temperature.

5. Fry the doughnuts: Heat 2–3 inches of oil to 350°F in a cast-iron frying pan or heavy pot. Use your dough scraps to practice and get an idea of how quickly the doughnuts will cook. Then add about 4 doughnuts at a time to the oil, cooking on the first side until golden brown underneath, about 1 to 2 minutes, but often less so keep a close eye on them. Flip doughnuts and cook on the other side, until it, too, is golden brown underneath, about another minute. Drain doughnuts, then spread them on a paper towel-lined plate to absorb extra oil. Repeat with remaining doughnuts.6. When doughnuts are cool enough to handle, place jelly or jam in a piping bag with a round tip with a 1/4- to 1/2-inch opening. You can fill doughnuts from the tops or sides; I did half with each. Press the tip of the jam bag halfway into the doughnut, and squeeze in the jam until it dollops out a little from the hole. Repeat with remaining doughnuts.

7. Finish doughnuts: Either generously shower doughnuts with powdered sugar on either side, shaken from a fine-mesh strainer, or roll the doughnuts gently in a bowl of powdered sugar. Serve immediately or store in an airtight container at room temperature. Re-powder with powdered sugar as necessary.

Serves 8

Noodle Kugel

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Ingredients

  • 8 tablespoons unsalted butter, softened to room temperature
  • 2 garlic cloves, finely chopped
  • 1 large yellow onion, finely chopped
  • ½ teaspoon kosher salt
  • ½ cup sour cream
  • 1 ¼ cups cottage cheese
  • ¼ cup granulated sugar
  • 4 large eggs, lightly beaten
  • 1 package wide egg noodles
  • Kosher salt and freshly ground black pepper, to taste

Procedure

1. Preheat oven to 350°F. Butter a medium casserole dish with 2 tablespoons of butter.

2. Melt 2 tablespoons of the butter in large cast-iron skillet over medium-high heat, add garlic, onion and cook, stirring occasionally, beginning to brown, about 8 minutes, season with kosher salt.

3. In a large bowl, whisk together sour cream, cottage cheese, remaining 4 tablespoons butter, sugar and eggs. Set aside.

4. Cook the noodles in boiling salted water, stirring occasionally, until al dente, about 8 minutes. Drain the noodles, return to pot, stir in the sour cream mixture, and season with salt and black pepper to taste.

5. Stir in noodle mixture, transfer to oven, bake for 35–40 minutes or until golden-brown. Serve immediately.

Serves 8

Classic Chicken Matzo Ball Soup

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Ingredients

For the chicken soup:

  • 1 (3 to 4-pound) whole chicken, or 3 to 4 pounds chicken parts
  • 2 medium yellow onions, quartered
  • 1 medium head garlic, peeled, and cut in half crosswise
  • 3 medium celery stalks, roughly chopped
  • 2 medium parsnips, peeled roughly chopped
  • 4 medium carrots, peeled, divided - 2 roughly chopped, 2 thinly sliced
  • 10 sprigs fresh parsley
  • 4 sprigs dill + more for garnish
  • 2 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 4 quarts (16 cups) cold water

For the matzo balls:

  • 4 large eggs
  • 1 cup matzo meal
  • 4 tablespoons melted unsalted butter
  • 2 teaspoons kosher salt, plus more for the water
  • Freshly ground black pepper
  • 1/4 cup plain seltzer, club soda, or chicken broth

Procedure

1. If using a whole chicken, cut into 8 bone-in parts (2 thighs, 2 breasts, 2 wings, 2 legs). Place the cut chicken or whole chicken legs in an 8-quart or larger stockpot.

2. Add the parsley, kosher salt, and black peppercorns. Add 4 quarts cold water.

3. Bring to a lively simmer over high heat. Immediately reduce the heat to low to maintain a gentle simmer. Simmer uncovered for 1 hour, skimming any sediment that rises to the top of the pot with a metal spoon.

4. Using tongs, transfer the breasts and thighs (or 2 whole legs) to a plate. Continue to simmer until the broth is flavorful, about 1 hour more. Meanwhile, once cool enough to handle, shred the meat from the removed pieces and discard the skin and bones.

5. Fit a colander over a large bowl. Pour the broth through the colander and discard the contents of the colander. Pour the broth back into the stockpot. Taste and season with kosher salt and ground black pepper as needed. (The broth can be cooled and refrigerated at this point. Refrigerate the shreddedchicken and sliced carrots separately. You can skim the fat from the surface of the broth if desired before reheating.)

6. Whisk the eggs in a medium bowl until broken up. Add matzo meal, schmaltz or unsalted butter, seltzer, kosher salt, and black pepper. Cover and refrigerate at least 2 hours or up to overnight.

7. Bring a large pot of heavily salted water to a boil. Meanwhile, line a baking sheet with parchment paper. Scoop out the matzo mixture in 1 1/2- tablespoon portions, then roll into balls (oil or dampen your hands with water if the mixture is sticky) and place on the baking sheet. Add the matzo balls to the boiling water and simmer, adjusting the heat as needed, until floating and fully cooked through, 10 minutes. Meanwhile, cook the carrots in the broth.

8. Bring the broth to a simmer over medium heat. Add the reserved sliced carrots and shredded chicken, if using, and simmer until the carrots are slightly softened, 10 minutes. Using a slotted spoon, transfer the matzo balls into the soup and simmer for 5 minutes. Serve the soup garnished with fresh dill and freshly ground black pepper if desired.

Serves 6

Brussels Sprouts with Toasted Pecans and Pomegranate

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Ingredients

  • 2 ¼ pounds Brussels sprouts, trimmed and halved
  • ¼ cup olive oil
  • ¼ cup pecans, roughly chopped
  • 6 tablespoons pomegranate seeds + extra for garnish
  • 2 tablespoons finely minced chives
  • Salt and freshly ground black pepper

Procedure

1. Heat the oven to 425 degrees. In a large bowl, toss the Brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again.

Spread evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.

2. Meanwhile, toast the pecans in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 3 to 4 minutes. Remove from heat and set aside.

3. When the Brussels sprouts are done roasting, toss them with the toasted pecans and pomegranate seeds.

4. Serve on a large platter garnished with remaining pomegranate seeds and chives.

Holiday Pro Tip:

Our signature porringers supply a hearty portion of soup, make great tea cups, and can even go directly into the oven to create single portions for loved ones with dietary requirements!

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From Our Family to Yours:

May we all flow with the ease and grace of the true meaning behind our holiday celebrations, and may we be free from unrealistic expectations of perfection.

Remember to get in the picture, and be a part of the memories you are helping to create. Laugh, smile, and celebrate!

You deserve it.

Love,
Modern Prairie

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