holiday RECIPE BOOK
HAPPY
HOLIDAYS From Our HEAPY Family to Yours, As we close out the year, I find myself looking back with awe on what we have been able to accomplish. We started 2021 unsure of what the future held, as the pandemic continued to impact our work, our community, and our personal lives. Our clients reached out to us for solutions, and we tackled each project with zeal, whether that meant helping with pandemic surge planning, creating more resilient infrastructure, or improving indoor air quality. We focused outward to support our community, living our values to foster change, make a difference, and improve the world. Our colleagues donated their design expertise to build a new community greenhouse. We also organized our annual giving back project, allowing HEAPY colleagues to donate their time to support vital nonprofit organizations in the communities where we live and work. Throughout it all, we have remained committed to putting our colleagues first, prioritizing the health and wellbeing of our people. I am eternally grateful for my friends and colleagues who met each challenge with enthusiasm, good humor, and calm. We look forward to collaborating with you on your new endeavors, and I cannot wait to see what you will accomplish in the coming year. I hope you all enjoy this wonderful recipe collection – a gift from our HEAPY family to yours. Wishing you a joyful and happy holiday season,
Mark Brumfield, CEO, Senior Principal
appetizers. ........................................................................................................................................................................ page 5 holiday spirits. ....................................................................................................................................................... page 13 main dishes................................................................................................................................................................. page 19 side dishes. ................................................................................................................................................................... page 29 desserts............................................................................................................................................................................ page 39
2021 Holiday Recipe Book | Page 3
appetizers
CHIPPED BEEF
CHEESE BALL
INGREDIENTS • • • • • •
2 (8 oz.) packages cream cheese, room temperature 2 (8 oz.) packages chipped dried beef, finely chopped, if necessary 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 3 stalks green onion, finely chopped
Photo Credit: www.12tomatoes.com
DIRECTIONS 1. Place softened cream cheese in a large bowl. Using a mixer or wooden spoon, mix in chipped beef and green onions. 2. Once incorporated, mix in garlic and onion powders (add salt if you’ve tasted it and think it needs more seasoning). 3. Transfer mixture to a sheet of plastic wrap, then seal tightly and shape into a ball.
4. Refrigerate at least 30 minutes or until firm. 5. Unwrap and serve with your favorite crackers, garnish with more green onion, if desired.
Enjoy!
This is a long time family recipe that is an absolute favorite. We make it for every holiday and usually have to make 2 because it goes so quickly! For an extra touch, you can roll it in sliced almonds. — Amanda Alvarado Optimization Engineer
2021 Holiday Recipe Book | Page 7
BISQUICK
SAUSAGE BALLS
INGREDIENTS • • • • • • •
3 cups bisquick 1 lb pork sausage 2 cups shredded cheddar cheese 2 cups shredded Colby jack cheese 1/2 cup grated parmesan cheese 1/2 cup milk 2 tsp parsley flakes
DIRECTIONS 1. Preheat oven to 350 2. Lightly grease 1 large or 2 small foil lined cookie sheets. 3. Mix all ingredients in large bowl using hands. 4. Shape into 1-inch balls onto cookie sheet.
5. Place cookie sheets in oven for 20-25 minutes. 6. Immediately remove from pan. 7. These rest well in a warm crock pot to be enjoyed throughout the day!
Photo Credit: www.savoringthegood.com
2021 Holiday Recipe Book | Page 9
Photo Credit: www.longbournfarm.com
ITALIAN
HERB SPREAD INGREDIENTS • • • • • • • • • •
2 packages of softened cream cheese 2 whole cloves of garlic, chopped or 1 heaping tbsp minced garlic 12-15 fresh basil leaves, chopped 2 chopped fresh or sundried tomatoes 3 sm. green onions chopped 1 1/2 tbsp olive oil 1/2 cup grated parmesan 1/2 c juice of fresh lemon 1/4 cup fresh chives salt and pepper to taste
DIRECTIONS 1. Mix all ingredients and refrigerate for 24 hours. 2. Remove 30 minutes before serving. 3. Place on top of your favorite crackers, pita chips or bread and enjoy!
2021 Holiday Recipe Book | Page 11
holiday spirits
HONEY BOURBON
CIDER
INGREDIENTS • • • • •
2.5 oz. apple cider 1 oz. bourbon 2 tsp. honey cinnamon stick and / or ground cinnamon red apple slices
DIRECTIONS 1. 2. 3. 4.
Stir the honey and bourbon first Add ice. Pour in apple cider Garnish with ground cinnamon on top, or with a cinnamon stick and apple slice on the side
— Ryan Hoffman PE, CEM, BEAP, LEED AP BD+C, O+M Building Optimization Practice Director, Principal
Photo Credit: www.pixabay.com
2021 Holiday Recipe Book | Page 15
SANTA’S
LITTLE HELPER INGREDIENTS • • • • • • •
5 tsp cream 8 tsp coole swan irish cream liqueur 5 tsp vodka 2 tsp amaretto crushed ice ground cinnamon to dust freshly grated nutmeg to dust
DIRECTIONS 1. Add the cream, Coole Swan, vodka and amaretto in a cocktail shaker. 2. Add a good handful of crushed ice and shake until thoroughly combined. 3. Strain into Martini glasses and give each one a light dusting of cinnamon and nutmeg to serve.
Santa’s Little Helper might be just what you need on Christmas Eve, when you’ve still got presents to wrap and all the other things on your to-do list. Coole Swan Cream Liqueur is made from double cream, Irish whiskey, Madagascan vanilla, and belgian white chocolate. — Deena Turnbull Marketing and Graphic Design Coordinator
Photo Credit: www.cooleswan.com
2021 Holiday Recipe Book | Page 17
main dishes
PILLSBURY
PIZZA RING
INGREDIENTS • • • • • • •
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 8 slices provolone cheese, halved 1/4 lb sliced ham 1/3 lb sliced hot salami 1/4 lb sliced capocollo or prosciutto 1/2 cup hot pepper rings (from a jar), drained, patted dry shredded or grated parmesan cheese
Photo Credit: www.pillsbury.com
DIRECTIONS 1. Heat oven to 375. 2. Unroll both cans of dough and separate into 16 triangles. On an ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
3. Place 8 cheese halves on the half of each triangle closest to center of ring. Top with ham, salami, and capocollo slices. Arrange pepper rings over top and finally cover with remaining 8 cheese halves. 4. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Bake 23 to 28 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with a bowl of marinara for dipping and enjoy!
2021 Holiday Recipe Book | Page 21
ROAST BEEF
TENDERLOIN
INGREDIENTS • • • • •
1 (2-pound) beef tenderloin center-cut chateaubriand, trimmed 1 teaspoon table salt 1 teaspoon coarsely ground pepper 2 tablespoons unsalted butter, softened 1 tablespoon vegetable oil
Shallot and parsley butter • 4 tablespoons (1/2 stick) unsalted butter, softened • 1 small shallot, minced • 1 medium garlic clove, minced • 1 tablespoon finely chopped fresh parsley leaves • 1/4 teaspoon table salt • 1/4 teaspoon ground black pepper
DIRECTIONS Using 12-inch lengths of kitchen twine, tie the roast crosswise at 1½ -inch intervals. Sprinkle the roast evenly with the salt, cover loosely with plastic wrap, and let stand at room temperature for 1 hour. Meanwhile, adjust an oven rack to the middle position and heat the oven to 300 degrees. Pat the roast dry with paper towels. Sprinkle the roast evenly with the pepper and spread the unsalted butter evenly over the surface. Transfer the roast to a wire rack set over a rimmed baking sheet. Roast until the center of the roast registers 125 degrees for medium rare or 135 degrees for medium, flipping the roast halfway through cooking.
— Diane Hansbury, LEED Green Associate, Marketing Manager
Heat the vegetable oil in a 12-inch heavy bottomed skillet over medium-high heat until just smoking. Place the roast in the skillet and sear until well browned on four sides, 1 to 2 minutes per side (a total of 4 to 8 minutes). Transfer the roast to a carving board and spread 2 tablespoons of the Shallot and Parsley Butter evenly over the top of the roast. Let rest for 15 minutes. Remove the twine and cut the meat crosswise into 1/2 inch thick slices. Serve with the remaining flavored butter.
Photo Credit: America’s Test Kitchen
2021 Holiday Recipe Book | Page 23
HOMEMADE BREAKFAST
HOT POCKETS
INGREDIENTS • • • • • •
8 eggs 1/2 cup heavy cream salt pepper 2 teaspoon dijon mustard 2 tablespoon chives (can substitute green onions)
• • •
•
2 sheets frozen puff pastry 6 slices preferred meat (i.e., ham or bacon) 6 slices preferred cheese (i.e., cheddar, swiss, or pepper jack), cut in half 1 egg, beaten (for egg wash)
Photo Credit: Amanda Alvarado
DIRECTIONS 1. Remove puff pastry from the freezer and defrost according to directions on box. 2. Preheat oven 375. 3. Add eggs, heavy cream, salt, pepper, mustard, and chives to a bowl and whisk to combine. 4. Heat a sauté pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft but not fully cooked. The eggs will finish cooking in the oven.
5. Flatten out the puff pastry and cut it into thirds, then cut in half. Using a rolling pin gently roll out one sheet until slightly larger than the other, this will be your top piece. Cut two small slits in each of the top pieces. 6. On a smaller sheet of puff pastry place a half slice of cheese, then meat, then a portion of scrambled egg, topped with the second half of cheese making sure to leave some place around the edges.
7. Place the larger cut piece of puff pastry on the top of the fillings and pinch along the sides. Then brush with egg wash. 8. Place the pockets on a lightly oil sprayed baking sheet. 9. Bake 25-30 minutes or until pastry is risen and deep golden brown.
2021 Holiday Recipe Book | Page 25
CHEESY BACON AND
SPINACH QUICHE INGREDIENTS • • • • • • • • •
1 (9 inch) refrigerated pie crust 6 large eggs, beaten 1 cup heavy cream 1 1/2 cups chopped baby spinach 6 strips thick cut bacon, cooked and chopped 1 cup shredded cheddar cheese 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/4 teaspoon garlic salt
DIRECTIONS 1. 2. 3. 4.
Preheat oven to 375 Beat eggs with whisk until well blended. Add cream, garlic salt, onion powder, and pepper. In the bottom of your pie crust layer chopped spinach, then layer chopped cooked bacon, and then layer shredded cheddar cheese. Layer once more, spinach, bacon, and cheese. 5. Pour egg and cream mixture into the pie crust. 6. Bake for 35 to 45 minutes until egg mixture is firm and the top is golden. Cut into wedges and serve warm.
This is my go-to breakfast recipe when family comes into town. I can assemble it the day before and have it ready to go straight from the fridge to the oven in the morning. It’s a crowd pleaser and it can be switched up with any different veggies you have around! — Mary Maxwell, PE, CPD, Senior Plumbing Engineer
Photo Credit: Kurtz Corner Blog
2021 2021 Holiday Holiday Recipe Cookbook Book ||Page Page27 7
side dishes
BALSAMIC-GLAZED
BRUSSEL SPROUTS
WITH BACON & POMEGRANATE
INGREDIENTS • • • • • • •
2 lbs brussel sprouts 3-4 thick sliced bacon 1 cup pomegranate arils 1 cup high-quality balsamic vinegar 2-4 Tablespoons honey (to taste) olive oil salt and pepper
Photo Credit: Brianna Wooten
DIRECTIONS 1. Preheat oven to 425. 2. Trim and halve the brussel sprouts. Place in a large bowl. Drizzle with olive oil, and season with salt and pepper to taste, then toss until sprouts are evenly coated. 3. Spread brussel sprouts on cookie sheets in a single layer and roast for about 30 minutes until browned and softened. (This can take 20-40 minutes depending on your oven, so keep an eye on them!)
4. Line a rimmed baking sheet with foil and lay bacon on top. Cook in over for about 15-20 minutes until crispy. 5. While everything is in the oven, place the balsamic and honey in a small saucepan. Bring the liquid to a gentle boil over medium-high heat. Reduce to medium-low heat and simmer, stirring occasionally, until the mixture is thickened and reduced to about ¼ cup. This should take about 20 minutes and the balsamic glaze should coat a spoon when you dip it in. Remove the glaze from the heat and allow to cool for about 5-10 minutes.
6. Remove the bacon from the oven and let cool. Break into small pieces. 7. Remove the brussel sprouts from the oven and allow to cool for just a few minutes until warm. Drizzle with balsamic glaze and toss until evenly coated. Sprinkle with bacon pieces and pomegranate arils. Serve warm.
Even my kids and husband will eat this vegetable dish and lick their plates clean, so it has become a holiday staple! — Brianna Wooten, Director of Marketing
2021 Holiday Recipe Book | Page 31
MASHED POTATOE
CASSEROLE
INGREDIENTS • • • • • • • • •
4 lbs russet potatoes, peeled and cut into 1-inch chunks 12 Tablespoons unsalted butter, cut into 12 pieces ½ cup half-and-half ½ cup chicken broth 2 teaspoons Dijon mustard 1 garlic clove, minced 2 teaspoons salt 4 large eggs ¼ cup finely chopped fresh chives
DIRECTIONS 1. Adjust oven rack to upper-middle position and heat to 375 degrees. Bring potatoes and water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. 2. Heat butter, half-and-half, broth, mustard, garlic, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm. 3. Drain potatoes and transfer to large bowl. Using stand mixer fitted with paddle, beat potatoes on medium-low speed, slowly adding half-and-half mixture, until smooth and creamy, about 1 minute. Scrape down bowl; beat in eggs, 1 at a time, until incorporated, about 1 minute. Fold in chives.
4. Transfer potato mixture to greased 13x9 baking dish. Smooth surface of potatoes, then use a fork to make peaked designs on top of casserole. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve. To make ahead: The baking dish with the potatoes can be covered with plastic and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase baking time by 10 minutes.
There’s nothing worse than trying to mash potatoes last minute as dinner is being served. I love that this recipe can be made ahead and baked when ready to be served. It also has a great flavor and a crunchy crust that normal mashed potatoes lack. — Mary Maxwell, PE, CPD, Senior Plumbing Engineer
Photo Credit: The Complete Cook’s Country TB Show Cookbook
2021 Holiday Recipe Book | Page 33
GRANDMAS FAMOUS
TURKEY DRESSING
INGREDIENTS • • • • •
2 stalks of celery (chopped) 1-2 onions (chopped) 1/4 Stick of Butter 2 cups turkey broth salt and pepper (to taste)
• • • •
5-6 eggs 1 Qt. of milk 2 dried bread loaves 1 store bought bag of dried stuffing cubes
Photo Credit: Brian Shell
DIRECTIONS 1. Dry out bread loaves by spreading bread slices out on table for 6-8 hours. Turn the bread slices over and let stand for another 6-8 hours. 2. After bread is dried (but not completely hard), break into pieces. 3. Mix together in a large bowl with additional store bought bag of dried stuffing cubes. 4. Preheat oven to 350.
5. Cook the first four ingredients on the stove over low heat until the butter is melted. 6. Add salt and pepper. 7. Set Aside. 8. In a separate mixing bowl, mix together the eggs and milk. 9. Set Aside. 10. Add first four partially cooked ingredients to the dried bread pieces and stir together.
11. Pour the egg and milk mixture over the dried bread mixture until you have a moist mixture. (If bread is not moist throughout, then add more milk or broth.) 12. Place the mixture into a greased casserole dish and cook for 1 hour or until dressing is cooked completely.
This recipe will serve 20+ people with plenty leftover! — Brian Shell, BIM Technician
2021 Holiday Recipe Book | Page 35
Photo Credit: www.therecipecritic.com
CORN
CASSEROLE INGREDIENTS • • • • •
1 can whole kernel corn, drained 1 can creamed corn 1 stick butter, melted 1 cup sour cream 1 box jiffy corn muffin mix
DIRECTIONS 1. Prep: Grease an 8×8 baking pan and preheat the oven to 350. 2. Mix: In a large bowl mix the ingredients together. Pour into the baking pan. 3. Bake: Cook uncovered for 45-55 min till lightly browned.
2021 Holiday Recipe Book | Page 37
desserts
PEANUT BUTTER
PRETZEL BITES
INGREDIENTS • • • • • •
1 (14 ounce) bag of caramels 1/4 cup butter, cubed 2 tablespoons water 5 cups miniature pretzels 1 jar (18 ounces) chunky or creamy peanut butter 26 ounces milk chocolate candy coating, melted
Photo Credit: www.pixabay.com
DIRECTIONS 1. In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter. Top with 1/2 teaspoon caramel mixture.
Allow excess to drip off. Place on waxed paper.
Place on waxed paper-lined baking sheets. Refrigerate until set.
2. Using a small fork, dip each pretzel into melted chocolate coating until completely covered.
Let stand until set. Store in an airtight container in a cool, dry place.
My family makes these pretzels every year during the Christmas season. They are always part of the plates of goodies we pass out to family and coworkers. — Matt Hoehn, Electrical Engineer
2021 Holiday Recipe Book | Page 41
CHOCOLATE & PEANUT BUTTER
HEART ATTACK INGREDIENTS • • • •
13 oz chocolate chip cookie dough 1 bag of chocolate chips 1 bag of peanut butter chips (or normal peanut butter if preferred) 1 bag of mini reese’s or regular sized (two packs of the 8 single sized ones)
DIRECTIONS 1. Preheat oven to 350 degrees 2. Spray non-stick spray onto an 9’x13’ rectangular pan 3. Spread the roll of cookie dough on the bottom of the pan, flatten until pan is completely covered 4. Bake for 13-18 Min (depending on your oven) or until edges are golden brown 5. Once you take the cookie out mix the chocolate and peanut butter chips together and spread on top of the cookie
6. Put the pan back in the oven, and let cook for 3-5 min (5 Min max) to let the chip melt (This is a good time to unwrap the Reese’s) 7. Take the pan out once the chips are melted and spread them on top with a spatula 8. While the pan is still hot, push the Reese’s in at random into the melted chips. 9. Let cool for about 30-40 min, and Enjoy
When I was a co-op at HEAPY in 2010, I’ll never forget the time that one of the sustainability engineers brought in this dessert. It was absolute heaven to any chocolate and peanut butter lover. I had so many pieces of this brownie / cookie bar that I was sick by the end of the day. She kindly shared the recipe, and it’s been a dessert I’ve made for so many birthdays and holidays. It’s so rich, but in the absolute best way. It was always the piece of HEAPY that I took around with me! — Jasmine Abraham, Business Development Representative
2021 Holiday Recipe Book | Page 43
CHOCOLATE CHIP
CHEESE BALL
INGREDIENTS • • • • • • • •
1 package 8 oz cream cheese softened 1/2 cup butter, (no substitute) softened 1/4 t vanilla extract 3/4 cup confectioners’ sugar 2 Tbl brown sugar 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans (optional) graham crackers
Photo Credit: www.tasteofhome.com
DIRECTIONS 1. In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. 2. Gradually add sugars; beat until combined. 3. Stir in chocolate chips. 4. Cover and refrigerate for 2 hours. 5. Place cream cheese mixture on a large piece of plastic wrap; shape into ball. 6. Refrigerate for at least an hour. 7. Just before serving, roll cheese ball in pecans. 8. Serve with Graham crackers. 9. Plan ahead since it needs to chill.
It’s a recipe that I have used for years for family and friends including gatherings in the office during the holidays. — Paul Millhouse LEED Green Associate BIM Technician
2021 Holiday Recipe Book | Page 45
CHOCOLATE CHIP
COOKIES INGREDIENTS • • • • • • • • • •
2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon instant vanilla pudding 1 stick butter flavored Crisco 3/4 cup sugar 3/4 cup brown sugar 1 tablespoon vanilla 2 eggs 12 oz. semi sweet chocolate chips
DIRECTIONS 1. Mix all ingredients. 2. Use small cookie scoop and place on cookie sheet. 3. Bake at 375 for 10-11 minutes.
— Daric Hess, PE, LEED AP BD+C, Healthcare Practice Director, Senior Principal
Photo Credit: www.pixabay.com
2021 Holiday Recipe Book | Page 47
PUMPKIN
CHEESECAKE INGREDIENTS • • • • • • • • • • • • •
12 tablespoons unsalted butter, melted 2 1/2 cups graham cracker crumbs (about 2 sleeves of crackers) 2 3/4 cups sugar 1 teaspoon salt 2 pounds cream cheese, at room temperature 1/4 cup sour cream 1 15-ounce can pure pumpkin 6 large eggs, at room temperature, lightly beaten 1 tablespoon vanilla extract 2 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 2 cups sweetened whipped cream, optional for topping
DIRECTIONS 1. Position a rack in the center of the oven and preheat to 325 2. Crust Prep • Brush a large springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 -20 minutes. • Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. 3. Filling Prep • Beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. • Beat in the sour cream, then add the pumpkin, eggs, vanilla, salt, and the spices and beat until just combined. • Pour into the cooled crust.
4. While prepping the filling, bring a medium pot of water to a boil. 5. Gently place the roasting pan with the cheesecake in the oven and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. 6. Turn off the oven and crack open the door to let out some heat (this is easily done with by propping it open with a wooden spoon). Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. 7. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with nutmeg or cinnamon.
My family used to always make too many desserts (like a dessert to human ratio of 2:1) so a couple of years ago I decided to combine a couple of them. This pumpkin cheesecake recipe has become a new favorite because you get the best of both worlds! There was also no way I could compete with my grandmother’s individual pumpkin pie and cheesecake recipes. Grandmother’s always have an extra special secret to their recipes that can never been duplicated. — Amanda Alvarado, Optimization Engineer
Photo Credit: Amanda Alvarado
2021 Holiday Recipe Book | Page 49
WHITE CHOCOLATE
PARTY MIX INGREDIENTS • • • • • • •
1 10 oz package of mini pretzels 5 cups of Cheerios 5 cups corn or rice chex 2 cups salted peannuts 1 lb. plain M&Ms 2 12 oz packages of vanilla chips 3 tablespoons vegetable oil
DIRECTIONS 1. Combine first 5 ingredients in a large bowl. Set aside. 2. In microwave, heat vanilla chips and oil on medium heat for 2 minutes stirring once. 3. Microwave on high for another 20 seconds. Stir until smooth. 4. Pour over cereal mixture. Mix well. 5. Spread on cookie sheets to cool. 6. Store in air tight container.
— Joe Ferdelman, PE, HFDP, LEED AP BD+C Chief Strategy Officer Senior Principal
Photo Credit: Joe Ferdelman
2021 Holiday Recipe Book | Page 49