This Cookbook is dedicated to...
You: The heartbeat of our organization! To all of our contributors, our home cooks, our self-proclaimed culinary geniuses... We thank you for helping to make the Season of Giving so special.
Within these pages, you’ll find home recipes, French toast bakes, vegan masterpieces, and unique takes on beloved classics like the PB&J sandwich.
Revisit this cookbook when you need some inspiration in the kitchen, or want to remember how creative and talented your team members are outside of their incredible work
Happy Holidays, and happy cooking!
Table of Contents
Elizabeth Heller’s Peanut Butter Cookies
Kimberlly Leon’s Mexican Lasagna
Carole Lombard’s Christmas Magic Fudge
Pete Medved’s “Lazy” Ravioli Lasagna
Isabelle Brown’s Lemon Chicken Orzo Soup
Edith
McKiernan’s Gourmet PB&J
’s Overnight French Toast
Kevin Lebowitz’s French Toast
Gloria
Elizabeth Heller’s Peanut Butter Cookies
“I developed this recipe when I became a vegan, and it has quickly become one of my go-to cookies to make!”
Ingredients
1 cup peanut butter, creamy or crunchy
1 cup brown sugar
6 tbsp unsweetened almond milk
2 tsp vanilla extract
1 cup all purpose flour (can sub. 1–1 gluten free)
1 tsp baking soda generous pinch of salt
Directions
1. In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
Preheat the oven to 350 degrees. Line a cookie sheet with silicone mat, parchment paper or leave un-greased.
2. Using a 1 ½ tablespoon scooper, scoop out the dough and roll into balls, about 1 ¼ inch. Place the balls of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
5.
4. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.
3. Place in the oven and bake for 10 – 13 minutes (10 is what I usually do... 13 minutes will yield a crispier cookie that’s tender inside).
“Thisrecipeisclosetomyheartbecause Ifirstmadeitformyhusband’sfamily dduringThanksgivingwhenwewerejust ating4yearsagoanditwasaninstant hit!ByNewYear's,Ihadnotonlyearned theirblessingbutalsoreceivedan engagementring.” “Now,thisdishhasbecomeour Thanksgivingtradition,andmy husbandlovestoteasethathe proposedjustbecauseofit.It’sa delicioussymbolofourjourney together!”
3 ½ lbs chicken breast
8 Chile Poblanos; divided
2 Chile Serranos or Jalapeños (optional)
1 ½ onion
4 garlic cloves
Handful of cilantro
4 oz cream cheese
1 cup crema Mexicana
(you can use sour cream and add milk)
Sweet corn kernels
1 ½ chicken bouillon cube
1 tsp black pepper
Salt to taste
1 Una medida de amor�� (1 serving of love)
In a small pan, h
5. Assemble the Lasagna: Preheat oven to 350 degrees.
shed), bay leaves, salt, and chicken. broth. Shred the cooked chicken.
Ziploc bag for 10 minutes to steam.
. Blend the other half with roasted onion, remaining garlic, served broth until smooth.
. and stir in the creamy Poblano sauce.
d. Set aside.
In a baking dish, layer tortillas, chicken mixture, and cheese. Repeat layers, finishing with cheese on top.
6. Bake: Bake for 20 minutes until cheese is melted. Let cool for 5-10 minutes before serving.
7. Serve: Cut into squares and enjoy your delicious Pastel Azteca!
Carole Christm
Fudge
Ingredien
1 (12 oz) semi-swe
1 (14 oz) can sweet condensed milk
1 tsp vanilla extract ½ cup chopped walnuts (optional)
Directions
To fill a 9x13 pan, just double the recipe. “ mEveryChristmasseason, yauntwouldmakefudge.I trememberhelpingherandwhata ediousjobitwas!Youhadtostand overthedoubleboilerandstirit constantly,oritwouldbu ” “Then,wegotourfirstmicrowave. Thestorewhereweboughtitofferedfree classestoteachyouhowtouseit.Oneofthe recipeswasforfudge. Theysaidyoucould makefudgein5minutes. Ithadtobetoogood tobetrue.ButIhadtotryit. Ihavenever madefudgeanyotherwaysince. Ihavegotten somanycomplimentsonit–It’ssmoothand delicious.”
Place semi-sweet morsels and sweetened condensed milk in microwave-safe bowl. 1. Microwave on high for one minute. Remove and stir.
2. Continue to microwave in 30-second increments until melted.
3. Stir in vanilla and nuts (if desired).
4. Pour into parchment lined 8x8 pan.
5. Refrigerate until completely cooled.
8.
7. Enjoy!
6. Once cooled, lift fudge out of pan by lifting parchment paper and cut into squares.
Pete Medved’s “Lazy”
Ravioli Lasagna
“I usually add sweet Italian sausage.” -Pete
Directions
Ingredients
1 package frozen cheese ravioli (around 35 oz)
28 oz pasta sauce
1 lb sweet Italian sausage
2 cups mozzarella cheese shredded
2 cups Parmesan cheese shredded
¼ cup fresh parsley chopped
Preheat the oven to 400 degrees and coat the inside of a 9x13 casserole dish with cooking spray.
In a pan, cook the sausage, breaking it into small pieces. Set aside.
3.
Add a thin layer of pasta sauce to the bottom of the prepared casserole dish. Arrange a layer of the frozen ravioli over the sauce.
5.
Top the frozen ravioli with half of the remaining sauce, half of the sausage, and half of the cheese mixture.
4. Repeat the layers again, starting with the frozen ravioli. Sprinkle the top layer with Parmesan cheese.
Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, until the lasagna is hot in the center and the cheese is bubbly and starting to brown slightly. 6.
Allow the lasagna to rest for 10 minutes before cutting and serving.
Isabelle Brown’s
Lemon Chicken Orzo
Soup
“WTistheseasonforcomfortfood! uhenmyfriendsandfamilyare ndertheweather, theylook forwardtocallingmetorequesta batchofthisspecialsoupthatwill cureanycold.”
Ingredients
2 sticks of celery, finely chopped
2 carrots, peeled and finely chopped
½ medium onion, diced
1 red bell pepper, diced
1 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
2 tbsp flour
6 cups chicken broth
½ tsp each of Italian seasoning, salt, and pepper
1 rotisserie chicken
1 cup orzo
juice of half a lemon (or to your preference)
3 tbsp fresh chopped parsley
Directions
1.
In a large pot over medium-low heat, add butter and oil.
2.
Sauté the celery, carrots, red pepper, and onions for 5-7 minutes or until soft.
Add the garlic and cook for 1-2 minutes.
4.
3. Add the flour and cook for another 2 minutes. Add seasonings.
Pour in the chicken broth and stir until the flour has dissolved. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. While the soup simmers, debone and shred the rotisserie chicken. (Save and freeze the skin and bones for a stock!)
6. After 20 minutes, add the chicken to the soup. At this point, you may also add the orzo, but here’s my secret: I cook the orzo in a separate pot, and add it to each bowl of soup. This way, your leftover soup keeps better, and the orzo doesn’t soak up all the broth. If you plan to eat the whole batch in one sitting, adding the orzo to the pot is just fine.
7. Let soup cook for an additional 10 minutes.
9.
8. Before serving, add lemon juice, fresh parsley, and optional parmesan, salt, and pepper to taste.
Michael McKiernan’s Gourmet PB&J Cookies
“Inspired by the most iconic lunchtime dish, adored by children and adults who can’t cook for themselves everywhere!”
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
½ cup butter-flavored shortening
1 cup creamy peanut butter
1 cup dark brown sugar
⅓ cup granulated sugar
3 tbsp milk
Directions
1 tsp vanilla extract
1 large egg
½ cup grape jelly
½ cup creamy peanut butter
Preheat oven to 375 degrees.
1. In a medium bowl, combine flour, baking soda and salt; set aside. 2. In a large bowl, combine shortening, peanut butter, both sugars, milk and vanilla.
3. With a hand-held mixer, beat on medium speed until just combined.
4. Add egg and beat until incorporated.
5. Gradually add flour mixture and mix until combined.
6. Roll heaping tablespoons of dough into balls with hands.
7. Place on ungreased baking sheets and press into the centers with thumbs to form wells. In each well, place ½ tsp of jelly and ½ tsp of peanut butter.
10.
8. Bake in the preheated oven for 10-12 minutes. 9. Let cool, and enjoy!
Edith Wade’s
Overnight French Toast
Directions
Lightly spray a 13 baking dish
Ingredients
1 loaf of day-old cinnamon raisin bread
6 large eggs
2 ¼ cups milk
1 tbsp pure maple syrup or light brown sugar
½ tsp cinnamon
2 tsp vanilla extract
¼ tsp salt
TOPPING
4 tbsp unsalted butter, melted
2 tbsp pure maple syrup or light brown sugar
1 tsp cinnamon
ith cooking spray. Place the bread cubes in an even layer in the dish.
In a large bowl, whisk together the eggs, milk, 1 tbsp of maple syrup or brown sugar, ½ tsp cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish.
To make the topping: in a small bowl, whisk together the melted butter, 2 tbsp brown sugar (or maple syrup) and cinnamon. Drizzle evenly over the casserole.
At this point, you can refrigerate the casserole overnight (covered) and bake in the morning or let it rest for 30 minutes in the refrigerator and then bake right away. .
4. Serve with fresh fruit and maple syrup as desired.
5.
BREAD OPTIONS: Feel free to use French bread, challah, brioche or ciabatta, cut into 1-inch cubes. I broke it apart with my hands.
TOPPING OPTIONS: Use confectioners sugar instead of the crumble recipe. Both are great. “Thisismyfavoriterecipefor overnightguests.Ispentaweekendat mysister'shouse,andwehadthisfor tbreakfast.Ilovedit.Whenprepared dhenightbefore,theonlythingleftto oisgettheplatesandcutleryonthe tableandhaveagoodtime.Andof course,itsmellsamazing.”
When you are ready to bake the casserole, preheat the oven to 350 degrees. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 15-25 minutes more, until the top is lightly browned and the casserole is set.
Kevin Lebovitz’s French Toast Bake
Ingredients
½ cup melted butter, 1 stick
1 cup packed light brown sugar
“I make this for Christmas breakfast every year.”
1 fresh loaf of Italian bread (originally used French bread, but I like the fluffiness of Italian)
5 large eggs
4 apples
1 ½ cup whole milk
1 tbsp vanilla extract
¼ tsp cinnamon
Powdered sugar for sprinkling
Maple syrup for serving
Directions
Slice apples. Set aside.
1. Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated. You can also do this on stovetop, stirring constantly until gooey.
3. Layer sliced apples on top.
4. Beat eggs, milk, and vanilla until incorporated. Set aside.
2. Pour into bottom of a greased 9×13 pan, spreading mixture evenly.
5. Lay a single layer of thickly cut bread in pan, cutting pieces to fit if needed.
6. Poor egg mixture evenly over bread. Sprinkle with cinnamon.
9.
7. Cover tightly and chill overnight in fridge.
8. Bake at 350 degrees for 45-50 minutes on lower middle rack — covered for the first 30 minutes and uncovered after that. Sprinkle with powdered sugar and cinnamon.
Gloria Jenville’s
Cream Cheese Pound
Cake
“My pound cake recipe as to be done just right!”
Directions
Ingredients
1 ½ cups room temperature butter
8 oz of room temperature cream cheese
2 ¾ cup white sugar
2 ½ tsp vanilla extract
6 room temperature large eggs
3 cups all-purpose flour
1 tsp baking powder
¾ tsp baking soda
½ tsp salt
Mix butter, cream cheese, and sugar. Fold in one egg at a time.
1. Sift together the dry ingredients into the above mixture. Then add the vanilla extract.
2. If you desire to use another flavor extract you may choose to do so.
3. Preheat oven at 350 degrees.
4. Bake in a greased and floured bundt cake pan.
5. Bake for 55 to 70 minutes (it depends on your oven).
7.
6. Let cool at least one hour before removing from cake pan.
Tara Zanni’s Artichoke Pi
Ingredients
9 inch pie plate
1 package frozen puff pastry sheets
3 tbsp olive oil
3 cloves of garlic
2 package of frozen artichoke hearts (approximately 16 oz) you can use canned. I prefer frozen.
4 eggs
1 ½ cups of grated Locatelli cheese
8 oz (I use more) shredded mozzarella
Directions
2. Pour mixture onto bottom crust.
8. “ vTheItalianRiveriaisfamousfor egetablepies.Thisoneisafamily tfavorite.Myauntfoundthisrecipein 4helocalnewspaperinNewYorkover 0yearsagoanditbecameaninstant tradition.It’snotaholidayinour housewithoutanartichokepie.”
“Artichokes are not only delicious, but they are high in fiber, potassium and antioxidants, which counteracts all that gooey and yummy cheese.”
1. In a skillet, heat the olive oil, crush up the garlic, and add the frozen artichokes hearts until brown. (You can defrost the artichokes, but it’s not necessary.)
Roll out the puff pastry sheets, line or spray with cooking oil the pie plate, and lay one sheet for the bottom crust.
3. In a mixing bowl, mix eggs, Locatelli cheese, and shredded mozzarella, and pour over the artichokes.
4. Sprinkle a little extra mozzarella (to taste) on top.
5. Top with another rolled out puff pastry and pinch the ends to seal the crust.
6. Preheat oven to 450 degrees for 5 minutes then lower to 350 degrees.
7. Bake for 30 minutes or until crust begins to be golden brown.
Vegan Curry
Chickpeas inspired by Fitzroy Smith
“Healthy alternative doesn't necessarily mean sacrifice of flavor.“
Directions
-Fitzroy
Ingredients
2 tbsp olive oil
1 large onion, sliced or diced
3 cloves garlic, minced
2 tbsp curry paste
15 oz can crushed tomatoes
13 ½ oz can full fat coconut milk
2 (15 oz) cans chickpeas, drained and rinsed
Juice from ½ lime
1 teaspoon sugar
½ teaspoon salt, plus more to taste
2 cups baby spinach, sliced into ribbons For Serving:
4 cups cooked rice or quinoa
lime wedges, chopped cilantro
vegan naan
In a large pan, heat the oil over medium-high heat. 1. Add the onion and sauté for 5 minutes. 2. Add the garlic and curry paste and stir, cooking for 1-2 minutes.
3. Pour in the crushed tomatoes, coconut milk and chickpeas. Bring to a boil, then simmer for about 10 minutes, stirring occasionally.
4. Stir in the lime juice, sugar, salt to taste and spinach. 5. Cook for a minute until the spinach has wilted. 6. Serve with rice and/or vegan naan.
7. Sprinkle with chopped cilantro and serve with lime wedges. 8. Enjoy!9.
Mary Wolfe’s
Italian C
“Thisrecipewaspasseddowntome frommymother,Angela.Alwaysa favoriteatChristmasgatherings whenIwasachild,Itaughtmy childrenhowtomakethemsothe traditionwillcontinue.”
Ingredient
Cookies:
4 cups flour
6 tsp baking powd
1 cup sugar
2 tbsp Anisette e
¾ cup Crisco sh
4 eggs
1 cup milk
7.
Directions
Preheat oven to 400 degrees.
1. With a wooden spoon or spatula, cream together the sugar, shortening, anisette and eggs until mixed thoroughly. Add dry ingredients and milk and mix until all combined. The batter should be thick. (Do not use an electric mixer, the texture will not be right)
3. Transfer baked cookies to rack and cool completely.
4. In a medium sized bowl, mix about 3 cups of the powdered sugar, anisette, slowly adding milk and extra powdered sugar as needed, mixing with a whisk, until the consistency is thin.
2. Drop dough by heaping tsp onto greased cookie sheet. Bake for 10 minutes or until the bottoms are lightly golden brown.
5. When cookies are completely cooled, dip the tops into the thin frosting, you want it to drip a little down the sides but not run off completely. Put the cookies back onto the cooling rack with a cookie sheet underneath to catch the drips. Sprinkle the non-perils across the tops. Let the frosting dry completely before putting in an airtight container.
6. Enjoy!
Colombian Empanadas inspired by Isabel Ramirez Ingredients
Dough
1 ½ cups precooked yellow cornmeal masarepa
2 cups water
1 tbsp vegetable oil
½ tbsp sazon Goya with azafran
½ tsp salt
Filling
2 cups peeled and diced potatoes
1 chicken or vegetable bouillon tablet
1 tbsp olive oil
¼ cup chopped white onions
1 cup chopped tomato
¼ cup chopped green onions
Directions
Make the Dough
“Thisappetizerisverypopularin ourdivision. Every timeIbring them, they don't lasteven a minuteon the plate.”
1 chopp
2 tbsp chopped red p
½ lb ground pork and beef
¼ tsp black pepper
½ tsp sazón with azafran
½ tsp salt
2 tbsp chopped fresh cilantro
Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes. Meanwhile make the filling. 1 Filling
1.
Cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
2.
Heat 1 tbsp olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry 3. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
5.
6.
Break small portions of the dough, about 1 ½ tbsp each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tbsp of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360 degrees.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.
Sharon Hinds’ take on Bajan-Style Macaroni Pie
“Yearsago,mymother-inlawshowed mehowshe makesthis.Sheisfrom Barbados.Thebest part of cookingistosee myfamily enjoyingmyfood.“
Directions
Ingredients
2 boxes elbow macaroni
Cheddar cheese
Ketchup - a couple dollops
Yellow mustard - a couple dollops
Mayo - a couple dollops
½ cup evaporated milk
½ small onion, chopped finely
½ green bell pepper, chopped finely
½ red bell pepper, chopped finely
Grated cheese for top
Black pepper
Optional for spice: scotch bonnet peppers, seeds removed
NOTE: I don't have exact measurements.
Stir all ingredients, the consistency should be creamy. The mixture is very similar to traditional macaroni and cheese.
Cook at 350 degrees for around half an hour.
Vanessa Brooks Southern Potato Salad
Ingredients
5 lb Russet or Yukon gold potatoes
1 large jar sweet pickle relish
1 dozen large eggs, hard boiled chopped celery to your preference
1 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 ½ cup Hellman’s mayonnaise
2 tbsp French’s yellow mustard
Directions
Fresh parsley
Season with your heart with:
Smoked paprika
Onion powder
Celery salt
Black pepper
Accent (MSG)
Lawry’s seasoning salt
Optional: cayenne pepper for heat “I cook to taste, that’s how my grandma taught me. Southern food is good for the soul.”
Peel and cut potatoes into cubes of equal size
2. Strain potatoes and allow to completely cool.
9.
1. In a large pot, bring salted water to a boil and cook potatoes until soft, about 15 minutes. Do not overcook!
3. Drain jar of relish and let dry. It’s important to eliminate all moisture.
4. Chop celery, onion, and peppers to your size preference
5. Chop boiled eggs except two. Slice extra two into thin slices; set aside to use as garnish.
8. Enjoy!
6. In a large bowl, mix together potatoes, chopped eggs, vegetables, mayonnaise, mustard, and seasonings. Gently fold together until well combined.
7. In a serving bowl, garnish with sliced eggs, fresh parsley, and smoked paprika.
Ingredients Classic Lasagnainspired by Curtis Mack
“I‘ m no cook, but I love a good lasagna.”
Directions
Preheat oven to 350 degrees.
1 lb ground beef
½ lb sweet Italian sausage
1 (15 oz) can tomato sauce
1 (15 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
3 tsp salt, divided
3 tsp Italian seasoning, divided
1 ½ tsp dried basil leaves, divided
¼ tsp ground black pepper
12 lasagna noodles
1 medium onion, chopped
2 garlic cloves, minced
1 large egg
½ cup water
2 tbsp sugar
¼ cup minced fresh flat-leaf parsley, divided
2 cups shredded mozzarella cheese, divided
15 oz (1 ¾ cups) whole milk Ricotta cheese
½ cup grated parmesan cheese, divided
1. Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
2. Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 tsp salt, 2 tsp Italian seasoning, 1 tsp basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tbsp of the minced parsley.
3. As the sauce cooks, make the Ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, ¼ cup parmesan, 2 tbsp of the parsley, the egg, 1 tsp salt, 1 tsp Italian seasoning, and ½ tsp basil. Stir until well incorporated.
4. Cook the pasta al dente, according to package directions.
5. Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about ¼ cup). Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and 1 ½ (level) cups of meat sauce. Repeat the layers twice.
6. Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and ¼ cup parmesan.
7. Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil.
8. Let the lasagna cool for 15-20 minutes before cutting. 9.
Bake 15 more minutes.
Puerto Rican Pernil inspired by Andrew Miranda
Ingredients
1 (7-lb) bone in or boneless pork shoulder
¼ cup vegetable or canola oil
12 cloves garlic minced
¼ cup fresh oregano leaves
1 tbsp dried oregano
2 tbsp Adobo seasoning (the powdered canned kind)
1 tbsp paprika
1 tsp kosher salt plus more for seasoning at the end
½ tsp freshly ground black pepper plus more for seasoning at the end
Juice of 2 lemons and 1 orange
Directions
“This is myfavorite.”
1. Place the meat in a 13x9 baking pan, or another shallow baking pan large enough to comfortably hold the meat with some space around it.
Score the fat on the pork shoulder in a criss-cross hatch fashion. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat.
6.
4.
2. Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. Rub the mixture all over the meat, working it all over the surface and into the slits. Cover the pork with foil and refrigerate overnight.
3. Bring the pork to room temperature, about 1 hour. Meanwhile, preheat the oven to 300 degrees. Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. The internal temperature should be at least 165 degrees, but it may be higher, which is fine – it’s most important that the meat is super tender. If you would like a crustier exterior, turn the heat to 375 degrees and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust.
5. Sprinkle the meat with the lemon and orange juice, season with additional salt and pepper, and serve hot or warm.
Let the pernil sit for at least 20 minutes, then use your fingers (if it’s not too hot; some people like to wear kitchen gloves to protect their fingers from the heat), or two forks to pull the meat into chunks.
The Best Holiday Recipe
Need a recipe for the perfect holiday? Spend it with family, friends, movies, games, festive music, and last but not least, FOOD!
Measure with your heart: Friends
Directions Combine family and friends 1. Add 1 cup of games and music 2. Serve everyone’s most beloved holiday foods 3. Let cook for 2 to 12 hours. It’s up to you! 4. Enjoy!5.
THANK YOU TO...
All of our contributing chefs! This cookbook is a testament to the way that food, celebration, and love can bring us together. The recipes and people that we cherish during the holidays may be different, but we are all brought together by the idea that the Season of Giving is brighter with people to share it with.
Thank you to:
Our incredible leadership team for your vision, trust, and support Every team member that ke moving YOU, for taking the time to explore the many recipes of Happy Holidays!
