2022 Holiday Cookbook

The Client Cookbook

The best times are made welcoming family and friends into our homes to gather around the table, to enjoy meals, conversation and laughter.

We are pleased to share this collection of recipes from you, our family, friends and clients. We hope you find inspiration as you plan and share your memorable meals and events for those you love and care about most.

May you find your home full of joyful hearts and voices this most beautiful and magical time of the year.

Cheers, Sallyann + Chris

P.S Please send a photo of a dish you make so we can to add it to the cookbook.

“May your home always be too small to hold all of your friends.” An Irish Blessing

Table of Contents

APPETIZERS

ENTREES + SIDES + SALADS

Pea Pesto Crostini

Shredded Brussels Sprout and Ricotta Toast

Chutney Cheese Ball

Vegetable Tian

Sweet Potato Casserole

Garlic Salmon with Lemon Butter + Veggies Black Bean, Sweet Potato, and Guinness Chili

Laurie Colwin’s Creamed Spinach

30 Minute Posole

Venison Stew

Potato Fennel Gratin Sausage + Hern Stuffing

Pumpkin Squash + Spinach Salad

SWEETS

Pumpkin Cake Roll

Cranberry Christmas Cake

Lemon Zucchini Bread

Double Chocolate Holiday Cake

COCKTAILS

Honey Sage Bourbon

Foghorn

Pea Pesto Crostini

Ingredients: Directions:

Pesto: 1 (10-ounce) package frozen peas, defrosted

1 garlic clove

1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil

Crostini: 8 (1/2 inch thick) slices whole grain baguette or ciabatta bread, preferably day old, * see Cook's Note 1/3 cup olive oil

8 cherry tomatoes, halved or 1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*Cook's note: If you don't have day old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Shredded Brussels Sprout and Ricotta Toast

Ingredients: Directions:

30 (1/2") slices baguette or rustic country-style bread, or 15 slices

Pullman bread, cut in half diagonally

1/2 cup olive oil, divided

1/4 cup golden raisins

1/4 cup pine nuts

1 medium shallot, finely chopped

1 tablespoon finely grated lemon zest (from 1 lemon)

3 tablespoons fresh lemon juice

2 teaspoons honey

1 1/2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more 1 pound Brussels sprouts, trimmed, halved lengthwise through root

2 cups high quality whole milk ricotta

Flaky sea salt

Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8–10 minutes.

Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.

Heat a medium skillet over medium high Toast pine nuts, stirring often, until browned, 4–6 minutes Transfer to a small plate; let cool Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.

Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.

Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt

Chutney Cheese Ball

Ingredients: Directions:

1/4 lb blue cheese

1/2 lb cream cheese

1/4 lb chopped chutney

1/2 cup toasted chopped or slivered almonds

Mix cheeses

Add chutney. (Major Grey’s is our fav!)

Roll mixture into a ball

Toast almonds.

Roll cheese ball into nuts Chill

Serve with crackers.

Vegetable Tian

Ingredients: Directions:

6 Russet Potatoes cut on the diagonal about ¼” thick (use more potatoes if they are small)

6 Zucchini cut on the diagonal about ¼” thick

6 large tomatoes, cut ¼” thick

3 cloves garlic, minced

3 sprigs Fresh Thyme, roughly chopped Salt & Pepper Olive oil

9x13 baking dish or any oven proof dish. I like to serve this straight from the oven so I use a decorative baking dish

Preheat oven to 425 degrees Prepare the dish by drizzling some olive oil to coat it well Lay potatoes in the dish and sprinkle with a little salt and pepper, some garlic and fresh thyme, drizzle a little olive oil on the potatoes. Next, layer the zucchini and sprinkle with salt, pepper, some garlic and thyme, and a little olive oil. Nex,t top with tomatoes, and repeat the seasonings.

Bake for about 45 50 minutes until the potatoes are fully cooked you should be able to pierce them easily with a knife. Serve and enjoy!

FollowMichelleformorerecipes onInstagram@Michelle Nielsen707

Sweet Potato Casserole

Ingredients: Directions:

Potatoes:

2 1/4 pounds sweet potatoes, peeled and chopped

1 cup half-and-half

3/4 cup packed brown sugar

1 tsp salt

2 tsp vanilla extract

2 large eggs cooking spray

Topping:

1 1/2 cups miniature marshmallows

1/2 cup all purpose flour (about 2 1/4 oz)

1/4 cup packed brown sugar

1/4 tsp salt

2 Tbls chilled butter, cut into sdmall pieces

1/2 cup chopped pecans, toasted

1. Preheat oven to 375°.

2. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

3 Place potatoes in a large bowl Add half and half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9 inch baking dish coated with cooking spray

4 To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Garlic Salmon with Lemon Butter + Veggies

Ingredients: Directions:

4 6 ounce salmon fillets, skin on 4 tablespoons softened butter or canola oil butter spread

4 large cloves garlic chopped (about 4 teaspoons)

Zest and juice of 1 large lemon divided (about 7 Tablespoons zest and 1/4 cup juice)

1/4 cup chopped fresh parsley divided

1/2 teaspoon freshly ground black pepper divided, plus additional to taste

Additional lemon slices optional 1 pound fresh green beans trimmed

2 pints cherry tomatoes or grape tomatoes, left whole

1 tablespoon extra virgin olive oil

1/2 teaspoon kosher salt plus additional to taste

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray. Arrange the salmon fillets in the center of the sheet

In a small bowl with a fork, combine the softened butter, garlic, lemon zest, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon black pepper. Mash to create a paste, then rub on the salmon fillets. If desired, arrange extra lemon slices on top.

Place the green beans and tomatoes in a large bowl. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon black pepper. Toss to coat, then arrange around the salmon. Drizzle the lemon juice over the top of the salmon and vegetables.

Place the sheet pan in the oven and cook until the fish flakes easily with a fork and reaches an internal temperature of 135 to 140 degrees F, about 16 to 20 minutes. (Cooking time will vary based on thickness) Let rest 3 minutes Sprinkle with remaining 2 tablespoons parsley, then serve, sprinkled with additional salt and/or pepper to taste.

Cut bell peppers in half and place on a baking sheet along with whole jalapenos. Drizzle with olive oil and bake in a 400 degree oven for 30 minutes Meanwhile, saute 1 large diced onion and 2 cloves of garlic in a couple Tablespoons of olive oil until caramel y brown. About 10 minutes. De glaze your pan with 1 Cup of Guinness.

Add a 28 oz can of whole tomatoes and break up with the back of a large wooden spoon. Fill your can up with water and add that too

Stir in 2 palmfuls (about 2 T) of chili powder, 1 palmful (about 1 T) of cumin, 2 T. tomato paste, a 28oz can of black beans, and 2 peeled and diced sweet potatoes.

Bring to boil, reduce heat & simmer uncovered for about 25 30 minutes or until potatoes are soft and sauce is thickened.

When peppers are done roasting, remove from heat and let cool. Lower oven to 350 degrees. Slice tortillas into strips (I like to do this with a pizza cutter), place on baking sheet, brush with olive oil, season with salt, and bake for 15 minutes.

Remove charred skin from peppers and dice When Sweet Potatoes are tender add the roasted peppers and a can of fire roasted tomatoes Heat through.

Garnish with chopped Cilantro, more sliced jalapenos, and crunchy tortilla strips

Laurie Colwin’s Creamed Spinach

Ingredients:

Directions:

2 10 ounce packages frozen spinach

4 tablespoons butter

2 tablespoons flour

2 tablespoons chopped onion

1 clove garlic, minced

1/2 cup evaporated milk

1/2 teaspoon black pepper

3/4 teaspoon celery salt

6 ounces Monterey Jack cheese, cubed

one or more jalapeño peppers, chopped (fresh or pickled)

Buttered bread crumbs (I used 1/2 cup breadcrumbs mixed with 2 tablespoons melted butter)

1 Cook the spinach Drain, reserving one cup of liquid, and chop fine.

2. Melt the butter in a saucepan and add the flour. Blend and cook a little. Do not brown.

3. Add onion and garlic.

4. Add one cup of spinach liquid slowly, then add evaporated milk, black pepper, celery salt, and cheese. Add one or more jalapeño peppers (how many is a question of taste as well as what kind. Colwin used the pickled kind, from a jar. I used one fresh), and the spinach. Cook until all is blended.

5 Turn into a buttered casserole topped with buttered bread crumbs, and bake for about 45 minutes at 300° F until the top is crisp and golden If you want to speed up the browning, toast under the broiler

Ingredients:

Directions:

1 yellow onion

2 Tbsp cooking oil

2 Tbsp flour

2 Tbsp mild chili powder

3 oz tomato paste

1/2 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional)

3/4 tsp salt

2 cups water

3 cups chicken broth

1 4oz. can chopped green chiles

1 15oz. can hominy

1.5 cups shredded pork, chicken, or beef (pre cooked)

1 fresh lime

1/2 bunch fresh cilantro

Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3 5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning

Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot

Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 minute Posole.

Venison Stew

Ingredients: Directions:

1 1/2 lb venison

1/2 cups onions, diced

1/2 cup celery, diced

3 small carrots, sliced

2 3 potatoes, cubed

1 lb canned string beans

1 lb canned tomatoes

1 1/2 Tablespoons sugar

2 1/2 Tablespoons Minute tapioca

Pepper to taste

Pre heat oven 250

Cut the meat into cubes and brown.

In a Dutch oven, add venison, vegetables, canned string beans, canned tomatoes, sugar and tapioca Mix

Cover with lid and place in oven.

Cook for 5 hours

Potato-Fennel Gratin

Ingredients: Directions:

2 fennel bulbs, stalks removed

1 yellow onion, halved and thinly sliced crosswise

2 tablespoons good olive oil

1 tablespoon unsalted butter

2 pounds russet potatoes, peeled (4 large potatoes)

2 cups plus 2 tablespoons heavy cream, divided

2 ½ cups grated Gruyère cheese, divided (½ pound)

Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees Butter a 10 x 15 x 2-inch (10 cup) baking dish.

Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel Put the olive oil and butter in a medium (10-inch) sauté pan and sauté the fennel and onions together over medium low heat for 10 minutes, until tender. Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well. Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top. Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly Allow to cool for 10 minutes and serve hot.

Sausage + Herb Stung

Ingredients: Directions:

16 cups 1 inch bread cubes, white or sourdough (1 1/2 pound loaf)

8 tablespoons (1 stick) unsalted butter

2 cups medium diced yellow onion (2 onions)

1 cup medium diced celery (2 stalks)

2 Granny Smith apples, unpeeled, cored and large-diced

2 tablespoons chopped flat leaf parsley

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3/4 pound sweet or spicy Italian sausage, casings removed

1 cup chicken stock

1 cup dried cranberries

Preheat the oven to 300 degrees F Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12 inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Pumpkin Squash & Spinach Salad

Ingredients: Directions:

1 1/2 lb butternut pumpkin, deseeded, peeled, cut into wedges

2 teaspoons 2 teaspoons 2 teaspoons

1 Tablespoon

1 Tablespoon , plus extra 2 Tablespoons 2 teaspoons 1 (0.33 g) packet baby spinach leaves

3 oz. , toasted

olive oil honey sesame seeds fresh lemon juice honey extra-virgin olive oil coarse grain mustard pine nuts

Preheat oven to 425°F

Line a baking tray with non stick baking paper.

Place the pumpkin in a large bowl Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated

Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown.

Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw top jar and shake until well combined. Season with salt and pepper.

Place the pumpkin, spinach and pine nuts in a large bowl, drizzle with the dressing and gently toss until just combined

Serve immediately.

Pumpkin Cake Roll

Ingredients: Directions:

Cake Ingredients

3 large eggs separated, room temperature

1 cup sugar divided

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/8 teaspoon salt

Filling Ingredients

Line a 15x10x1 in baking pan with waxed paper Grease the paper and set aside.

In a large bowl, beat egg yolks on high speed until thick and lemon-colored.

Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture.

In a separate bowl, combine the flour, baking soda, nutmeg, cloves, cinnamon and salt. Fold into pumpkin mixture.

Spread into prepared pan.

Bake at 375° for 12 15 minutes or until cake springs back when lightly touched.

Cool for 5 minutes

Turn cake onto a kitchen towel dusted with confectioners’ sugar Gently peel off waxed paper Roll up cake in the towel jelly-roll style, starting with a short side Cool completely on a wire rack

In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth

Unroll cake; spread filling evenly to within 1/2 in. of edges.

Roll up again, without towel.

Cover and freeze until firm.

Remove from the freezer 15 minutes before cutting.

Cranberry Christmas Cake

Ingredients: Directions:

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups all purpose flour * see note below for gluten-free alternative

12 oz fresh cranberries

Preheat oven to 350 degrees

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5 7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.

The sugar and egg mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined.

Add the cranberries and stir to mix throughout.

Spread in a buttered 9×13 pan. (This pan is my favorite!)

Bake for 40 50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean (I baked mine for 43 minutes.) Let cool completely before cutting into small slices

I cut mine into fairly small pieces, about 1″ x 2″ so that they could be easily eaten at a party

Lemon Zucchini Bread

Ingredients: Directions:

FOR THE BREAD

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups granulated sugar

Zest of 2 large lemons

3 large eggs

1 cup light olive oil (not extra virgin)

1 tablespoon fresh lemon juice

1 1 /2 teaspoons vanilla extract

2 cups grated zucchini

FOR

THE LEMON GLAZE

2 cups powdered sugar

3 tablespoons fresh lemon juice

Preheat oven to 325 degrees F Grease and flour two 8 x 4 inch loaf pans. Set aside.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant

In a large bowl, whisk together tlie-lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla Whisk until smooth. Stir in the dry Ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.

Bake for 60 65 minutes, or until tester inserted in the center comes out clean.

Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.

Double Chocolate Holiday Cake

Ingredients: Directions:

1 box dark chocolate cake mix

1 pint sour cream

1/2 cup oil

2 eggs

1/2 cup Kahlua

12 oz semi-sweet chocolate chips

1 small box vanilla instant pudding

Preheat oven to 350 Mix ingredients and pour into oiled Bundt pan.

Bake for 45 50 minutes Cool in pan

Remove and turn upside down. Sprinkle powdered sugar on top Serve warm or at room temperature with vanilla ice cream

Honey Sage Bourbon Cocktail

Ingredients: Directions:

Honey Sage Syrup

1 cup water

1/2 cup honey

10 fresh sage leaves

Cocktail

3 oz. bourbon

3 teaspoons honey sage syrup

1 orange peel (for garnish)

1 2 fresh sage leaves (for garnish)

Bring the water, honey and sage to a boil in a pot over medium high heat. Reduce to low and simmer for 3 minutes Turn off heat and let syrup cool.

Stir bourbon and cooled syrup with ice in a mixing glass. Fill lowball glass with ice and pour ix over Twist your orange peel directly over glass to release oils. GZarish with a fresh sage leaf and orange peel

For a sweeter taste, add more honey sage syrup.

Happy Holidays! from

to yours