The Stradista Cookbook | 2020

T H E S T R A D I S TA

COOK BOOK 2020

Table of Contents

Recipes & Tips to Inspire your Table

Compliments Of

THE TURKEY POD Cotey Anderegg Joe Bevins Rhonda Bolding Acadia Klain

01 FUN SALADS

Caramelised fig, orange and goat cheese salad Gargi Lagvankar

Working with caramel may seem intimidating but in this case you needn’t worry; the juicy fruit would be fine even if the caramel is slightly crystallised or lumpy. They won’t forgive you, though, if the caramel burns. So you need to work fast when the caramel reaches the desired colour and, when adding more sugar, not to worry if not all of it has melted before adding the fruit. And if you find this reassuring, I’ll let you know that I burnt my caramel once or twice during this scene, but that was just because I was trying too hard to look cute for the camera. (Recipe courtesy of Ottolenghi)

Ingredients: * 100g caster sugar

* 1 garlic clove, crushed

* 16 fresh figs, cut in half lengthwise (530gnet)

* 80ml olive oil

* 4 medium oranges, topped and tailed, peeled and sliced into

* 200g feta, roughly crumbled into 1cm chunks

1cm thick rounds (750g net) * 2 tbsp lemon juice

* 1 tbsp oregano, small leaves whole and larger ones chopped

* 1½ tbsp Raki, Pernod or another aniseed flavoured liqueur

* 60g rocket

* 1 tsp aniseeds or fennel seeds, lightly toasted

* Coarse sea salt and black pepper

Cooking Steps : 1. Place a large frying pan on a medium heat and add half of the sugar. Leave for 2 to 3minutes, or until it turns a golden caramel; don’t stir the sugar at this stage. Once nice and golden add half the figs, cut side down. Cook for 2 minutes until starting to soften, before turning to cook for a further minute. Remove from the pan and add the second batch of figs and repeat the cooking process. You might need to add a tablespoon or two of water to the pan if the figs aren’t very juicy.

2. Add the remaining sugar to the pan, return to the heat and let it start to caramelise before adding the oranges and leaving for 1 minute on each side. They should take on a rich caramel colour. Remove and add to the plate of figs.

3. Take the caramel off the heat and whisk in the lemon juice, alcohol, aniseeds or fennel seeds,garlic, ¾ teaspoon of salt and a generous grind of black pepper. Once combined whisk in the olive oil and set aside.

4. Arrange the oranges and figs on a large platter and dot with the feta pieces. Drizzle over any juices left on the fruit plate followed by the dressing. Sprinkle with the picked oregano and rocket and serve.

Grandma’s Bacon Lettuce Salad Kevin Kuntz

A simple yet sumptuous recipe you’ll never want to miss out! Check out this comfort salad that is perfect for cool fall evenings.

The Ingredients : * 16 oz bacon cooked and crumbled * 1 Head of lettuce

SERVES

4-6

* 6 hard boiled eggs diced * 3-4 T bacon drippings (cooled) * 3 beaten eggs * 3 T vinegar * 2 T sugar

MINUTES

40

Cooking Steps : 1. Fry 16oz bacon and reserve 3-4 T bacon drippings in pan for salad dressing 2. Boil 6 large eggs; Peel under cold water for easy shell removal 3. Wash and dry lettuce. Chop lettuce into bite-sized pieces 4. Crumble cooled bacon; Dice cooled eggs and set both aside.

5. In a small bowl beat 3 eggs with 3T vinegar, ~2T sugar and a splash of water

DIFFICULTY

3/10

6. To make the dressing: Add egg mixture to the 3-4 T bacon drippings in pan - mix well while warming until thickened - stirring constantly 7. Combine all ingredients until lettuce is coated in dressing

Polish Vegetable Salad Monika Gibson

A traditional Polish salad perfect for any occasion. This salad has been in our family for many years, and is enjoyed by all of our non-Polish friends and relatives as well. The combination of ingredients may seem odd at first glance but when combined together your palate will not be disappointed. Colorful, flavorful, hearty - it’s sure to be a crowd-pleaser! (Recipe Courtesy of AllRecipes.com)

Ingredients This recipe contains a set of ingredients that is easy to memorize. Ingredients such as large parsnips (4), carrots (6), eggs (8), dill pickles (8 finely chopped), peas (1 14 ounce can / drained), onion (1 finely chopped), small apple (1, peeled and finely chopped), mayonnaise (1 cup), mustard (⅓ cup), ground black pepper (1 tsp), and salt (½ teaspoon) are all accessible in your nearest grocery store for quick preparation.

Cooking Steps : Step 1 Place parsnips, carrots, and eggs into a large pot and cover with salted water bring to a boil. Cook until vegetables are tender and eggs are hard-boiled, about 6 minutes . Remove eggs from hot water, cool under cold running water, and peel. Drain vegetables and let cool until safe to handle.

Step 2 Place cooled eggs, parsnips, and carrots on a work surface. Chop into small pieces the size of peas, and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas, onion,and apple. Add mayonnaise, mustard, pepper, and salt; stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in, about 24 hours. *Note: You can use 5 large potatoes in place of the parsnips.

Prep Time: 25 mins | Cook Time: 11 mins | Additional Time: 1 day | Total Time: 1 day | Servings: 12

02 SCRUMPTIOUS SIDES

Butternut Squash with Spicy Cranberry Sauce Acadia Klain

Taste the full flavor of Acadia’s favorite holiday recipe! Experience how the ingredients compliment with each other to complete the delicious taste of this sweet & spicy dish.

Stuffing Balls Brandi Davis

This is a must-have recipe for Thanksgiving. These delicious stuffing balls are crispy on the outside and soft on the inside. As you can see from the recipe card, this is a favorite dish in the Davis household.

Cranberry Relish Chelsey Atkins

Rudy’s Slow-Cooker Creamed Corn Chelsey Atkins

Creamed corn is made by combining pieces of whole sweet corn with a creamy base. Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States.

Instructions: * Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High * Cook, stirring regularly, until the cheese and butter are melted, about 10 minutes. * Stir corn into cream mixture. * Cook on Low for 4 hours.

Pastry Wrapped Cranberry Baked Brie Bites Danielle Jones

My favorite last-minute appetizer... quick, easy, and most importantly, everyone loves them!

(Recipe courtesy of halfbakedharvest.com)

Ingredients: * 2 cups fresh cranberries

* kosher salt

* 2-4 tablespoons brown sugar use more or less to

* 2 sheets (1 box) frozen puff pastry, thawed

your taste

* 1 (8 ounce) wheel Brie cut into 12 cubes (leave

* 2 teaspoons orange zest

the rind on)

* 1 cinnamon stick

* 1 egg, beaten

* 4 sage leaves, plus more for serving

* coarse sugar, for sprinkling (optional)

* 1/2 cup orange juice

Cooking Steps : 1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat.

2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

3. Lay both sheets of puff pastry on the counter. Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 tablespoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.

4. Place the rectangles on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with coarse sugar. Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

Corn Soufflé Elena Alves

This easy corn soufflé recipe uses simple ingredients and is so tasty. It not only makes for an amazing side dish for the holidays but it’s also perfect for accompanying any meal year round.

The Ingredients :

Cooking Steps :

* 2 eggs slightly beaten

1. Mix the first 5 ingredients and stir well.

* 1 (16oz) can whole kernel corn, drained and

2. Add corn bread mix, salt and pepper to taste.

rinsed * 1 (16oz) can cream style corn * 1 cup sour cream

3. Pour batter into a buttered (I use Pam) casserole dish.

4. Bake uncovered for about 1 hour at 350 degrees.

* 1 cup melted butter or 1 1/2 sticks margarine * 1 pkg Jiffy corn bread mix (I used the small blue box from shop rite)

Cranberry Sauce Elena Alves

I know this is all canned, but it was my grandmothers recipe and it’s actually really good. Enjoy the fun instructions... they came straight from my mom’s brain.

The Ingredients :

Cooking Steps :

* 2 cans of cranberry sauce (jellied)

1. Mix up the 4 cans of cranberry sauce in a bowl.

* 2 cans of whole cranberry sauce (with actual

2. Drain the pears and chop ‘em up and throw ‘em in.

cranberries) * 1 can of pears (chunked or sliced) * 1 can of mandarin oranges

3. Drain the mandarin oranges and throw those in.

4. Then add the rest of the stuff and mix it in.

* 1/2 cup of chopped walnuts

5. Add more ginger to taste.

* 1/2 cup to a cup of golden raisins

6. Serve chilled overnight.

* 2 teaspoons powdered ginger

7. Ready for Thanksgiving nom nom!

Orange Zest Cranberry Sauce George Poulin

Skip the canned cranberry sauce this Thanksgiving and make it right at home – it is embarrassingly easy to make with just 4 ingredients! You can even make it ahead of time!

Ingredients: * 16 oz fresh cranberries * 1 cup sugar * 2 strips orange zest * 2 tablespoons water

SERVES

8-10

Cooking Steps : 1. Set aside 1/2 cup of cranberries.

2. Transfer the remainder of cranberries to a saucepan with 1 cup sugar, orange zest and 2 tablespoons of water.

3. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft (about 10 minutes).

DIFFICULTY

3/10

4. Increase the heat to medium and cook until the cranberries burst (about 12 minutes).

5. Reduce the heat to low and add the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Honey Balsamic Roasted Brussels Sprouts Jesse Pointon

Perfectly oven-roasted sprouts tossed with sweet and tangy honey balsamic combo just before serving. Make with fresh or frozen Brussels sprouts. If you use frozen Brussels sprouts, just make sure to thaw them out and pat with a paper towel to absorb any moisture. (Recipe courtesy of cruncycreamysweet.com)

Ingredients: * 1.5 lbs fresh or frozen Brussels sprouts * 3 tablespoons olive oil * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 2 tablespoons balsamic vinegar

SERVES

4

* 2 teaspoons honey

Cooking Steps : 1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

2. Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.

3. Arrange Brussels sprouts on the prepared baking sheet. Drizzle with olive oil

MINUTES

60

and season with salt and pepper. Toss to coat evenly. Spread vegetables into a single layer, making sure there is no overlap.

4. Roast Brussels sprouts for 18 to 20 minutes or until you see browned caramelized edges. Remove from oven.

5. In a small mixing bowl, whisk together honey and balsamic vinegar. Pour mixture over roasted veggies. Toss to coat evenly. Serve right away.

P

J

S

to

...

re

In

*

*

*

*

*

*

*

*

*

*

*

*

Potato, Leek And Sauerkraut Gratin

Jo Berchielli

Sauerkraut brings a welcome acidity to a rich potato gratin. This is a relatively easy side dish, and it reheats well,

oo. Fill your stomach with this high-rated dish right within your home! (Recipe courtesy of Yotam Ottolenghi...

.there are so many great recipes here from his other cookbook, including this squash one: https://ottolenghi.co.uk/

ecipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar). Happy Cooking!

SERVES

6

METHOD

MINUTES

BAKE

130

DIFFICULTY

5/10

ngredients:

Cooking Steps :

15g unsalted butter

1. Heat the oven to 200C (180C fan)/390F/gas 6.

1 tbsp olive oil

2. Put a large, oven-proof saute pan for which you have a lid on a

600g leeks (ie, about 3 large ones),

medium-high heat, and add the butter and oil. Once hot, add

trimmed, cut in half lengthwise then

the leeks, a quarter-teaspoon of salt and plenty of pepper, and

cut into 4cm lengths

cook, stirring occasionally, until the leeks have softened and

Salt and black pepper

1 tbsp thyme leaves, roughly chopped, plus 4 extra sprigs

4 garlic cloves, peeled and crushed

200ml double cream

200ml whole milk

300g sauerkraut, store-bought or homemade

are just beginning to colour – about eight minutes. Add the chopped thyme and garlic, cook for two minutes more, until fragrant, then turn off the heat and leave to cool slightly, for 10-15 minutes.

3. When the leeks have sat for 10 minutes, put the cream, milk and 200ml water in a small saucepan on a medium heat, bring to a gentle simmer, and keep warm on a low heat.

4. Stir the sauerkraut, chives, potatoes, half the cheese, three-quarters of a teaspoon of salt and a generous grind of

20g chives, cut into 1½cm lengths

pepper into the cooled leeks, and smooth out the top so the

1kg maris piper potatoes, peeled and

potatoes are lying flat. Pour over the warm cream mixture,

cut into 1cm-thick rounds

then sprinkle on the rest of the cheese and top with the thyme

150g Gruyère roughly grated

sprigs. Cover the pan, bake for 50 minutes, then remove the lid and bake for 30 minutes more, or until golden and bubbling.

5. Leave to rest for about 15 minutes before serving directly from the pan.

Brussels Sprout Chips with Sweet Chile Sauce Joe Bevins

Tossing crisp-fried brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and Sriracha enlivens the old standby vegetable. Serves 2. (Recipe Courtesy of Saveur)

Ingredients: * 1⁄2 lb. brussels sprouts

* 2 tsp. yuzu juice

* 3 tsp. honey

* 1⁄4 tsp. sesame oil

* 1 tsp. sriracha sauce

* 1 tsp. sesame seeds

* 1⁄2 tsp. sweet chile paste

* Canola oil for frying

Cooking Steps : 1. Trim off the bottoms of the sprouts and discard the outermost leaves. Pull off and set aside the rest of the leaves, reserving the hearts for another use.

2. Make the sauce: whisk together honey, sriracha, chile paste, yuzu, sesame oil, and sesame seeds in a small bowl and set aside.

3. Meanwhile, pour about 2 inches of oil into a 4-qt. pot and heat to 350°. Fry the sprouts in three batches, using the lid of the pot to protect your hands from popping oil. Cook for about 30 seconds or until the leaves are brown and crisp. Drain on a paper towel-lined plate and sprinkle with sea salt.

4. Once all batches are fried, transfer the chips to a bowl and drizzle some of the sauce over them. Toss lightly to coat and add more sauce if needed. Serve immediately.

Slow-Cooked Tuscan Kale Kevan Rutledge

A recipe that is loved by both kids and adults, these savory, and slightly sweet, greens are also great served with pork.

Be amazed at how all the ingredients burst with flavor in every bite.

Ingredients: * 3/4 teaspoon kosher salt, divided, plus more

* 1 dried chile de รกrbol, broken into 4 pieces

* 1 pound Tuscan kale (about 2 bunches), center ribs and

* 1 cup sliced yellow onion

stems removed * 1/4 cup plus 2 tablespoons extra-virgin olive oil

* Freshly ground black pepper * 2 garlic cloves, thinly sliced

* 1/2 sprig rosemary

Cooking Steps : 1. Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.

2. Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.

3. Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.

Kale Dressing Kevan Rutledge

Crisp around the edges and soft in the center, this side dish will please everyone at the table.

Ingredients: * 2 pounds country-style white bread, crusts removed, torn into 1-inch pieces

* 1 1/2 cups minced onions * 2 tablespoons fresh thyme leaves

* 3/4 cup extra-virgin olive oil, divided

* 3 garlic cloves, thinly sliced

* 2 tablespoons fennel seeds

* Kosher salt and freshly ground black pepper

* 1/4 cup (1/2 stick) unsalted butter

* Slow-Cooked Tuscan Kale (recipe on previous page)

* 2 sprigs rosemary

* 1/2 cup dry white wine

* 1 dried chile de árbol, broken in half

* 3 1/2 cups low-sodium chicken or turkey broth

* 1 1/2 cups minced fennel

* 2 large eggs, beaten to blend

Cooking Steps : 1. Preheat oven to 400°. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.

2. Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.

3. Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.

4. Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.

5. Boil wine in same skillet over medium-high heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2-inch baking dish. Cover with foil.

6. Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

Corn Casserole Lisa Polar

Absolutely delicious, this casserole is a cross between corn souffle and a slightly sweet corn pudding! I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe!

Maple-Ginger Glazed Carrots Mary Jo Fullen

Not only are the carrots lovely on the table, they taste amazing, too!

Sausage Stuffing Mary Jo Fullen

Cranberry Relish Tom Price

Garlic and Leek Creme Fraiche Mashed Potatoes Murray Kamara

Ethereal, luxurious, super sexy mashed potatoes flavored with a creamy garlic and leek infused butter and finished with a huge dollop of rich creme fraiche. Notes: Always start your potatoes in cold water and bring to a boil.

Starting with cold water allows the potatoes to heat more evenly inside and out. If you start with hot water, they will cook unevenly and the texture will be off. Use any potato variety you want, and peel them if you don’t like the skins. I like white pepper here, but you can use black pepper. If you cannot find creme fraiche, you can use sour cream or mascarpone instead. Also, feel free to add in your favorite cheese! (Recipe courtesy of carnaldish.com)

The Ingredients : * 3 pounds yukon gold potatoes (SEE NOTE ABOVE) * 16 tablespoons (2 sticks) butter (salted or unsalted)

SERVES

8

* 1 cup leeks, sliced * 8 cloves garlic, sliced in half lengthwise * 3 sprigs fresh thyme, plus more for garnish * 1 3-inch sprig fresh rosemary * 2 teaspoons sea salt, plus more as needed * 1 teaspoon white pepper, plus more as needed (SEE NOTE ABOVE) * 1 1/2 cups half and half * 1 8oz. container creme fraiche

METHOD

BOIL

MINUTES

45

DIFFICULTY

3/10

Cooking Steps : 1. Place potatoes in a large pot and fill with cold water, enough to cover the potatoes by 3 inches. Cover and bring to a boil. When it reaches a full rolling boil, uncover it and reduce the heat to medium-high. Boil the potatoes until fork tender, about 25-30 minutes.

2. Meanwhile, melt the 14 tablespoons of butter in a medium saucepan over medium-low heat.

3. Add the leeks, garlic, fresh thyme, and fresh rosemary. When the butter is fully melted, reduce the heat to low and allow the aromatics and fresh herbs to infuse the butter for the entire duration the potatoes are cooking, uncovered for about 20 minutes. The butter will simmer very softly, and that’s what you want.

4. After 20 minutes, pour in the half and half and increase the heat to medium-low. Simmer for another 5 minutes, stirring often.

5. After 5 minutes, remove the thyme and rosemary stems, leaving as many leaves behind as you can. Add the sea salt and white pepper.

6. Turn off the heat and puree the mixture using an immersion blender, or regular blender until smooth. Be careful doing this! This stuff is super hot, I don’t want you to splash and burn yourself.

7. Set the pureed mixture aside, and drain your fork tender potatoes. Return the potatoes back to the pot, and pour in about a cup of the pureed garlic and leek mixture. Mash the potatoes using a masher, adding a little more of the garlic and leek mixture as needed until you reach the consistency you desire. When it’s almost at the perfect consistency and smoothness, throw in the creme fraiche. Stir and mash that around, and if you still need to add some more of the garlic and leek mixture, do so.

8. When it’s perfect to your liking, season with additional salt and white pepper if needed.

Garnish with thyme leaves and remaining 2 tablespoons of butter.

9. Serve immediately.

K

R

G

o

T

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

Kickin’ Mac n’ Cheese

Rhonda Bolding

Get ready to fall in love with the BEST Homemade Mac and Cheese of your LIFE. It’s creamy and cheesy with a hint

of spice. Topped with a buttery, crunchy Panko topping, this mac and cheese recipe is most definitely a keeper.

SERVES

8-10

METHOD

BAKE

The Ingredients :

MINUTES

50

DIFFICULTY

2/10

Cooking Steps :

2 cups elbow pasta, cooked

1. Preheat the oven to 350 degrees F.

8 ounces Cheddar cheese (shredded)

2. In a 2-quart baking dish, toss together the pasta with the

- I mix mild and sharp, but you can select one or the other based on your preference

8 ounces Colby cheese (shredded)

8 ounces Monterey pepper jack cheese (shredded)

4 ounces Gruyere cheese

2 teaspoons all-purpose flour

3/4 teaspoons salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground nutmeg

5 tablespoons sour cream

1 large egg, beaten

1 cup heavy cream

1.5 cup half-and-half

3/4 cup panko

1.5 tablespoons butter

cheese (reserve 4 oz of cheddar for the topping) 3. In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, and nutmeg. Add the sour cream, egg, heavy cream, and half-and-half. Pour over the pasta and cover with the remaining Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.

4. Meanwhile, in a skillet over medium heat, melt the butter, add the panko and toast until golden. Sprinkle the golden morsels on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

03 MASTERFUL MEATS

Ham Loaf Bonnie Culp

A combination of ground ham and pork is the secret to this juicy, sweet, and tender ham loaf. Serve this with mashed potatoes and a fresh side salad for a perfect meal.

04 HOMEMADE BREAD

The Saturday White Bread Mark Hensler

The Saturday White Bread, continued Mark Hensler

05 DELIGHTFUL DESSERTS

Sweet Potato Casserole Dessert Dawn Peterson

11/11/2020

Sweet Potato Casserole Dessert Recipe | Allrecipes

Sweet Potato Casserole Dessert

Prep: 20 mins Cook: 25 mins

Flu�y sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was given to me by my brother-in-law.

Ingredients

Directions

4 ½ cups cooked and mashed sweet potatoes

Step 1

½ cup butter, melted

1 cup white sugar ½ teaspoon vanilla extract

1 cup light brown sugar ½ cup all-purpose flour ⅓ cup butter 1 cup chopped pecans

Servings: 16 Yield: 16 servings

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Step 2

⅓ cup milk

2 eggs, beaten

Total: 45 mins

In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

Step 3 Bake for 25 minutes in the preheated oven, or until golden brown.

Nutrition Facts Per Serving: 309 calories; protein 3.2g 7% DV; carbohydrates 41.9g 14% DV; fat 15.3g 24% DV; cholesterol 49.1mg 16% DV; sodium 103.1mg 4% DV. © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 11/11/2020 © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED. Printed from https://www.allrecipes.com 11/11/2020

Get the best recipes & how to content from Allrecipes!

You will see a grey box to confirm.

Dismiss

https://www.allrecipes.com/recipe/18057/sweet-potato-casserole-dessert/?printview

Allow

1/1

Chocolate Raspberry Pavola Gargi Lagvankar

CHOCOLATE RASPBERRY PAVLOVA

by Nigella. Featured in NIGELLA SUMMER

INTRODUCTION You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS Serves: 8-10

Photo by Petrina Tinslay

FOR THE CHOCOLATE MERINGUE BASE 6 large egg whites

300 grams caster sugar

3 tablespoons cocoa powder (sieved)

1 teaspoon balsamic vinegar (or red wine vinegar) 50 grams dark chocolate (finely chopped)

FOR THE TOPPING 500 millilitres double cream 500 grams raspberries

3 tablespoons dark chocolate (coarsely grated)

METHOD 1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment.

2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

3. When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather

than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

Dream Bars Grace Ding

I got this recipe from a church friend. I loved it so much, it’s now my go-to recipe for potlucks and for Strada cookie exchanges. This recipe was judged a best of class winner at a fair, as well as won a blue ribbon. Sometimes I like to throw chocolate chips in too.

Ingredients: * 1 1/2 sticks butter

* 3/8 - 1/2 tsp salt

* 3/4 cup firmly packed brown sugar

* 1 1/2 tsp baking powder

* 1 1/2 cup all purpose flour

* 3 eggs

* 2 - 2 1/4 cups shredded coconut

* 1 1/2 cups loose brown sugar

* 1 1/2 cups chopped walnuts

* 3 tsp vanilla extract

* 3 tbsp flour

* Powdered Sugar

Cooking Steps : 1. Preheat Oven to 375F. In a medium-size bowl, mix butter, 3/4 cup brown sugar, and 1 1/2 cup flour with finger tips or fork until crumbly. Pat into a 13x9 cake pan, covering bottom evenly. Bake in preheated oven 10 minutes; cool.

2. Meanwhile, in a food processor or blender, chip coconut in 1/2” pieces. In a small bowl, mix coconut, walnuts, 3 tbsp flour, salt and baking powder.

3. In a medium sized bowl, beat eggs, 1 cup brown sugar and vanilla. Fold coconut mixture into creamed mixture.

Pour over cooled crust, spreading evenly. Bake 25 minutes or until golden brown and filling is set. Cool slightly.

While still warm, using a sharp knife, cut into bars (roughly 2 1/4”x 3/4”). Cool in pan. Sift powdered sugar over bars.

Makes 48 bars.

Apple Pie by Grandma Ople Jo Berchielli

This was my grandmother’s apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

(Recipe courtesy of allrecipes.com)

Ingredients: * 1 recipe pastry for a 9 inch double crust pie

* ½ cup white sugar

* ½ cup unsalted butter

* ½ cup packed brown sugar

* 3 tablespoons all-purpose flour

* 8 Granny Smith apples - peeled,cored and sliced

* ¼ cup water

Directions: 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste.

Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Fudge Brownies Lisa Polar

Fudgy, cakey, fudgy, cakey... can’t make up your mind? If you’re looking for a brownie that’s right in between those two styles, you’ve found it. These brownies combine a fudge brownie’s ultra-moist texture with a subtle cake-like rise, for the best of both worlds. (Recipe courtesy of King Arthur Flour)

Ingredients: * 4 large eggs

* 1 tablespoon vanilla extract

* 1 1/4 cups Double-Dutch Dark Cocoa or

* 1 cup (2 sticks) unsalted butter

Dutch-process cocoa * 1 teaspoon salt * 1 teaspoon baking powder * 1 teaspoon espresso powder

* 2 1/4 cups sugar * 1 1/2 cups King Arthur Unbleached All-Purpose Flour * 2 cups chocolate chips

Cooking Steps : 1. Preheat the oven to 350°F. Lightly grease a 9” x 13” pan 2. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).

3. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling: it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.

4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5. Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.

6. Spoon the batter into a lightly greased 9” x 13” pan.

7. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

* This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

Peanut Butter Icing [for brownies] Lisa Polar

Recipes

Wed, Nov 11, 2020 at

m> conceicao@stradallc.co Megan Conceicao <m m> .co allc trad @s lain To: Acadia Klain <ak

10:22 AM

OK:

ER Scotcheroos

Cocktail: BARN BURN

Megan Conceicao

Ingredients: er 4 Cups Local apple cid 4 Cinnamon sticks 1 tsp of Cloves 4 Orange Slices g) Kentucky Bourbon 4 shots (or to your likin simmer for 20 minutes. rbon in a sauce pan and bou the ept exc ts ien Combine all ingred n into each of 4 mugs Place 1 shot of bourbo . ture mix er cid Pour in e per mug. on stick and orange slic Garnish with the cinnam Sip and warm up!

Dessert: Scotcheroos Ingredients: eal

6 cups Rice Krispies cer 1 cup peanut butter 1 cup sugar

1 cup light corn syrup ps 1 1/2 cups chocolate chi

ps

chi 1 1/2 cups butterscotch

. Set aside.

PREP. Grease a 9×13 pan

and set aside.

pies into a large bowl

CEREAL. Pour Rice Kris

MIX. Pour hot mixture a spatula.

stantly.

m pot. Be sure to stir con

up to a boil in a mediu

ter, sugar, & corn syr BOIL. Bring peanut but

r into greased 9×13 pan

bowl & mix well. Pou r Rice Krispies in large

ove

er in a small pot, stirring

ch chips togeth ate chips & butterscot TOPPING. Melt chocol and serving. ting cut ore bef set let pressed Rice Krispies and

and gently press down

with

t. Pour over

constantly on low hea

Hope this helps!

Megan mai

https://mail.google.com/

30778989…

8&simpl=msg-f%3A168

168307789895015624

ermmsgid=msg-f%3A

iew=pt&search=all&p l/u/0?ik=1586a3c692&v

1/2

Persimmon Cookies Mary Jo Fullen

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting Roxy Oglesby

The perfect pairing of fall flavors...autumn in a sweet cupcake! (Recipe courtesy of halfbakedharvest.com)

Ingredients:

Instructions:

CHAI SPICE: * 4 teaspoons ground cinnamon * 2 teaspoons ground ginger * 1 teaspoon ground cardamom * 1/2 teaspoon freshly grated nutmeg * 1/2 teaspoon all-spice * 1/2 teaspoon ground cloves * 1/8 teaspoon ground black pepper * 1/3 cup granulated sugar PUMPKIN CHAI CUPCAKES * 1/2 cup melted coconut oil (or butter) * 3/4 cup packed dark brown sugar * 1 tablespoon vanilla extract * 2 large eggs, at room temperature * 1 1/2 cups pumpkin puree * 1 1/2 cups all-purpose flour * 1 1/4 teaspoons baking powder * 1/2 teaspoon baking soda * 3/4 teaspoon kosher salt BROWN SUGAR FROSTING * 8 tbsp salted butter, (room temperature) * 1/4 cup heavy cream * 1/2 cup packed dark brown sugar * 2 teaspoons vanilla extract * 1/4 teaspoon cinnamon * 1 1/2 cups powdered sugar

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.

2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.

4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

6. Grab the cooled butter mixture from the freezer and add the remaining 6 tbsp of butter, the vanilla, and the powdered sugar to the bowl.

Beat together until well combined.

7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

Serbian Apricot Torte Mary Jo Fullen

05 ADULT BEVERAGES

Vanilla Chai Old Fashioned Jesse Pointon 11/11/2020

Vanilla Chai Old Fashioned - Half Baked Harvest

THE RECIPE vanilla chai old fashioned Homemade spiced chai simple syrup, mixed with warming bourbon, winter citrus, a touch of vanilla, and fizzy sparkling water. Make the syrup ahead of time and keep in the fridge to mix up a quick drink in a moment's notice.

4.3 from 89 votes

prep time

5 minutes

cook time

5 minutes

total time

10 minutes

calories

87 kcal

IN G R E DI E N T S C H AI S I M P L E S YRU P 4 chai tea bags 1/3 cup real maple syrup 1 teaspoon vanilla extract C H AI OL D FA SH I O NE D 2 ounces (1/4 cup) bourbon 1 ounce lemon juice 1 dash orange bitters 1-2 ounces (2-4 tablespoons) chai tea syrup sparkling water, for topping cinnamon and star anise, for serving (optional) IN S T R U C T I O N S C H AI S I M P L E S YRU P 1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the maple. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.

OL D FA S H IO N ED 1. In a cocktail shaker, combine the bourbon, lemon juice, orange bitters, and 2 tablespoons of the chai syrup. Shake to combine.

2. Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise.Â

Malibu Baked Apple Mary Jo Fullen

This malibu coconut rum-based crowd pleaser is a classic twist on classic mulled apple cider.

Barn Burner

Megan Conceicao A marvelous warm cocktail recipe you can serve your guests (or yourself) at short notice! When you are looking for a hot drink but donâ&#x20AC;&#x2122;t want the traditional coffee or hot chocolate, try this!

Ingredients: 4 Cups Local apple cider 4 Cinnamon sticks 1 tsp of Cloves 4 Orange Slices 4 shots (or to your liking) Kentucky Bourbon

Make the Magic Happen: 1. Combine all ingredients except the bourbon in a sauce pan and simmer for 20 minutes.

2. Place 1 shot of bourbon into each of 4 mugs 3. Pour in cider mixture.

4. Garnish with the cinnamon stick and orange slice per mug.

Sip and warm up!

Thanksgiving Sangria Roxy Oglesby

White wine mixed with cider, brandy, pumpkin butter, citrus, spices, and a splash of ginger beer. Itâ&#x20AC;&#x2122;s a touch sweet, refreshing, so easy to make, and perfect for both Friendsgiving and Thanksgiving gatherings. (Recipe courtesy of halfbakedharvest.com)

Ingredients: * 1 (750 ml) bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc

* 2 honeycrisp apples, sliced * 2 blood oranges, sliced

* 1 cup apple cider

* 1 cup pomegranate arils

* 1/2 cup brandy

* 3 cinnamon sticks

* 1/2 cup pumpkin butter (or apple butter)

* 1-2 (12 ounce) ginger beers

* 1/4 cup lemon juice

* star anise, for garnish (optional)

* 2-4 tablespoons pure maple syrup, using more or less to your taste

Instructions: 1. In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled.

2. Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice.

3. If desired, top with more ginger beer. Drink up!

Russian Tea Melanie Sloan

Russian tea has very little to do with Russia and a lot to do with Southern ingenuity. Russian Tea became synonymous with a hot tea flavored with oranges or lemons and spiced with fall favorites such as cinnamon, vanilla, rum, and sometimes preserved cherries. Our family recipe* hinges on pineapple and cloves. *Iâ&#x20AC;&#x2122;ve reduced the sugar by 1/2 to accommodate northern, and perhaps saner, palates.

Ingredients: * 1 cup granulated sugar

* 12 whole cloves

* 12 oz pineapple juice

* 2 cinnamon sticks

* 1 cup orange juice

* 2 quarts hot water

* 1/4 cup lemon juice, 2 lemons

* 1/4 tsp baking soda

* Â 4 black tea bags (Sized for iced tea by the quart. If using

* 1 orange, curled into zest or sliced and quartered

bags sized for individual use, use 8 small bags.)

* 12 whole cloves

Instructions: 1. In a slow cooker, combine the sugar, pineapple juice, orange juice, and lemon juice.

2. In a large measuring cup, place the tea bags and cloves.

3. Pour about 2 cups boiling water over the tea bag mixture. Let steep for 5 minutes and remove the bags.

4. Pour your steeped tea and cloves into the slow cooker mixture. Add in remaining ingredients:Â 1/4 tsp baking soda, remaining hot water, and 2 cinnamon sticks.

5. Cook on low until heated through. Remove cinnamon and cloves after 3 hours to avoid bitterness.

6. Serve from the slow cooker. (Recipe serves 12!) *Serve with Spirits: Stir and ladle into a mug over 1.5 ounces of your preferred base spirit; bourbon, aged rum, scotch or cognac are all excellent options. Garnish with clove studded orange zest or slice.

Thank You There is joy in cooking and trying out different types of recipes especially with the participation of the people you love. Experience delicious meals and exquisite tastes from the recipes we have collected from fellow Stradistas.

With this guide, youâ&#x20AC;&#x2122;ll surely win the hearts and approval of the people around you!

This cookbook was inspired by our Annual Thanksgiving lunches where we were fortunate to gather around our communal tables in Pittsburgh and Philadelphia to share a family-style meal over great conversation. We are grateful for those times and extremely hopeful for the future. Until next time...

T H E S T R A D I S TA

COOK BOOK

a turkey pod production