FAVORITE HOLIDAY RECIPES
Introduction
As we dive into the most wonderful time of the year (filled with joy, warmth, and maybe a little snow if we ' re lucky), we ’ re excited to share a collection of recipes that are sure to be a hit at your holiday table. From savory sides that’ll have everyone asking for seconds to appetizers so delicious you won't have room for dinner, we ’ ve got all your holiday cravings covered
These recipes have been carefully selected by the Kent Alumni & Development team who may or may not have enjoyed a few festive taste tests along the way. So grab your aprons, and let’s make this holiday season one to remember (or at least one you’ll laugh about in the New Year)!
Happy Holidays from the Kent Alumni & Development Office!
Michael Ganchegui ’95, P’27
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese
This is coziness on a plate: roasted butternut squash, Brussels sprouts, and sweet potatoes all drizzled with a cranberry glaze and finished with creamy goat cheese and extra cranberries It's the perfect mix of savory and sweet with just enough tartness to keep it interesting
Ingredients Directions
For the Roasted Vegetables:
1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme
For the Cranberry Glaze:
1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar
For the Cranberry Glaze:
4 oz goat cheese, crumbled
1/2 cup dried cranberries to garnish
1 tablespoon fresh parsley, chopped
1. Preheat the oven to 400°F. Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme in a large bowl until everything’s nicely coated Spread the veggies out in a single layer on a baking sheet Roast for 25-30 minutes, stirring once halfway, until everything’s golden and caramelized.
2. While the veggies are roasting, get started on the glaze. Combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan Simmer on medium heat for about 8-10 minutes, stirring occasionally, until it thickens into a nice glaze
3. Transfer the roasted veggies to a large serving bowl. Drizzle the cranberry glaze over the top and gently toss to coat. Top with crumbled goat cheese and the extra dried cranberries.
4 Sprinkle some chopped parsley on the top Serve warm and enjoy every fall-flavored bite
Note from Michael: Truth be told, I did not invent this, but it is one of my holiday favorites. Try it for yourself!
Denny Mantegani (Hon) ’58, ’62, ’67, ’72
Brussels Sprout Salad
I found this recipe a few years ago when I was looking for something crunchy to contrast with the softer textures of most of the traditional Thanksgiving side dishes You can slice the Brussels sprouts the day before (this is the most time-consuming part of the recipe) and then simply assemble the salad on the day of the meal. The directions suggest letting the Brussels sprouts marinate in the dressing for 20 minutes to 4 hours. That flexibility is helpful when you ’ re coordinating multiple other dishes or if you ’ re bringing the salad to share with friends or family. As an added bonus, this salad is still great as a leftover. From Delish.com.
MAKES 6 GENEROUS SERVINGS (OR MORE SMALLER SERVINGS)
Ingredients
5 tablespoons extra-virgin olive oil
5 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lbs Brussels sprouts, halved, thinly sliced (about 8 c )
1/2 cup chopped toasted almonds
1/2 cup pomegranate seeds (you can buy pomegranate seed in a container or remove them from a pomegranate yourself)
Shaved Parmesan cheese, for serving
Directions
1. In a medium bowl, whisk oil, lemon juice, parsley, salt, and pepper until combined Add Brussels sprouts and toss until coated
2. Let sit, tossing occasionally, for at least 20 minutes or up to 4 hours
3. Fold in almonds and pomegranate seeds. Top with shaved Parmesan.
Shire Feingold
Hot Spinach and Artichoke Dip
Warm, cheesy, and packed with holiday cheer, this Hot Spinach and Artichoke Dip is the ultimate crowd-pleaser! With a creamy blend of spinach, artichokes, and Parmesan, it’s the perfect dish to share at any holiday gathering.
PREP TIME: 15 MIN
COOK TIME: 30 MIN
Ingredients Directions
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
SERVES: 4-6
1 Boil spinach and artichokes until tender, then drain
2. Heat cream cheese in the microwave until soft, then stir in the remaining ingredients
3. Serve hot with your favorite dippables and enjoy the festive magic!
Note from Shire: I usually make a double batch, as the dip is always a crowd-pleaser.
Christina Cumberton P’24 27
Grandma’s Chocolate Peanut Butter Bars
My mother makes these cookies every Christmas; they are one of our family's favorites. Cut into small squares they satisfy even the largest sweet tooth. I hope everyone enjoys them as much as we do!
Ingredients
For the Bottom Layer:
2 cups of peanut butter (smooth)
2 cups of graham cracker crumbs
1 pound confectioner sugar
12 tablespoons of melted salted butter
For the Chocolate Topping:
16 ounces of good chocolate (milk or semi-sweet)
2 tablespoons of butter
Directions
1. Mix all ingredients for the bottom layer with a stand mixer Pat evenly into a 13" x 9" pan
2 Melt the chocolate and butter over the stovetop at medium or medium low heat (be sure not to burn)
3 Spread the melted chocolate mixture over the bottom layer of peanut butter evenly. Place in the refrigerator or freezer to set.
4. Cut it into very small squares before it hardens completely
Elizabeth Vitek
New York Breakfast Casserole
Don’t forget about brunch! If you ’ re looking for an easy dish for the morning, Deb Perelman’s New York Breakfast Casserole is perfect for any holiday morning Aside from it being the most delicious combination of the best breakfast food, you can make this bagel-based dish the night before. Just wake up, pop in the oven, go back to bed for an hour, and enjoy!
PREP TIME: 15 MIN
COOK TIME: 1-1 1/4 HRS
Ingredients Directions
8 cups bagels cut into 1-inch cubes (from approximately 1 1/2 pounds). If possible, get good bagels
8 ounces (225 grams) cream cheese, chilled, cut into irregular small bits
1/4 medium red onion, halved lengthwise, thinly sliced ( quarter-moons)
1 1/2 cups (1 pint or 10 ounces) tomatoes, preferably grape or cherry tomatoes, cut in half, or quartered if on the large side
8 large eggs
2 1/3 cups (555 ml) milk or half-and-half
Salt and pepper
SERVES: 8-10
1. Prepare casserole: Spread a third of the bagel cubes in a 9-by-13-inch pan (or any baking dish that will fit everything). Dot the bagels with a third of the cream cheese bits, and mix in the red onion and cherry tomatoes Repeat in two more alternating layers Whisk eggs with milk, salt, and freshly ground black pepper. Pour the egg mixture over the bagel and cheese mixture, and feel free to turn any seedy sides of the bagel croutons face-up, in order to pretty up the dish Cover tightly with plastic wrap, and refrigerate
2. To cook: The next morning or early afternoon remove the casserole from the fridge and preheat your oven to 350 degrees. Bake on a tray, uncovered, in the middle of the oven until it has puffed, turned golden brown, and cooked through (a knife inserted into the center of the casserole and rotated slightly shouldn’t release any liquid), for 1 to 1 1/4 hours. Let it rest for 10 minutes before serving.
3 To serve: The original recipe calls for capers, but I serve it with a side of bacon and/or lox
Bill Kissick
Ingredients Directions Mushroom and Gruyère Bread Pudding
Nobody does it better than Ina Garten
7 tablespoons unsalted butter, divided
1½ cups chopped yellow onion (1 large)
2 teaspoons minced garlic (2 cloves)
12 ounces cremini mushrooms, stems trimmed, caps sliced ¼-inch thick
¼ cup cream sherry (Harvey’s Bristol Cream is good here)
2 teaspoons minced fresh rosemary leaves
1 (12-ounce) bag herbseasoned cubed stuffing mix (about 7 cups), such as Pepperidge Farm Herb Seasoned
3 cups grated Gruyère (8 to 10 ounces), divided
5 extra-large eggs
2¼ cups half-and-half
1¼ cups chicken stock (I used College Inn)
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
1 Heat the oven to 350 degrees Butter a 9- by 13- by 2-inch baking dish with 1 tablespoon of the butter and set aside.
2. Melt 4 tablespoons of the butter over medium heat in a medium (10-inch) sauté pan. Add the onion and sauté for 7 minutes, stirring occasionally, until tender Add the remaining 2 tablespoons of butter, the garlic, and the mushrooms, and cook for 7 to 8 minutes, stirring occasionally, until the mushrooms start to brown Add the sherry and rosemary and simmer for 2 minutes.
3. Meanwhile, put the stuffing mix into a very large bowl. Stir in the mushroom mixture and cool for 5 minutes Stir in 2 cups of the cheese
4 In a separate bowl, whisk together the eggs, halfand-half, chicken stock, 2 teaspoons salt and 1 teaspoon pepper Pour the custard mixture over the stuffing mixture and stir well. Set aside for 10 minutes, stirring occasionally, until the bread has absorbed most of the liquid. Transfer the entire mixture to the prepared baking dish and sprinkle evenly with the remaining cup of cheese
5 Bake for 40 to 50 minutes, until the top is golden brown and the custard is set in the middle Serve hot
Marya Neary P’25 ’28
Scalloped Potatoes
Ingredients Directions
2 tablespoons unsalted butter, plus more for the baking dish
1 medium onion, finely chopped
2 cups heavy cream
2 cups whole milk
1 bay leaf
1 teaspoon fresh thyme leaves
¼ teaspoon ground nutmeg kosher salt and black pepper
4 pounds russet potatoes (8 medium), peeled and sliced ⅛ inch thick
6 ounces Gruyère or Cheddar, grated (about 1½ cups)
1 Heat oven to 375° F Butter a 9x13-inch or some other shallow 3-quart baking dish. In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes
2. Add the cream, milk, bay leaf, thyme, nutmeg, 2 teaspoons salt, and ½ teaspoon pepper and bring to a simmer.
3 Add the potatoes to the saucepan and simmer, stirring occasionally, until tender, 30 to 35 minutes.
4 Discard the bay leaf and transfer the potato mixture to the prepared baking dish; sprinkle with the Gruyère
5. Transfer to the top rack of the oven and bake until bubbling and golden brown, 20 to 25 minutes
Darlene Luminati
Sweet Potato Casserole
Ingredients Directions
For the Casserole:
4 to 6 sweet potatoes
½ cup sugar
2 eggs
1 tsp vanilla extract
⅓ cup milk
½ cup butter
For the Topping:
½ cup of brown sugar
⅓ cup chopped pecans
2 tablespoons flour
2 tabs of butter
1 Cook sweet potatoes until tender Peel the skin off and mash until smooth.
2. Add the ingredients listed on the left under “For the Casserole” and blend together in a mixer Pour into a greased 13x9 inch casserole baking dish
3 Top with the ingredients listed on the left under “For the Topping.” Bake at 350 degrees in the oven for 30 minutes.
Greg
Carter ’95, P’28 ’28
Creamed Pearl Onions
Ingredients Directions
Kosher salt
2 pounds pearl onions
2 teaspoons black peppercorns (plus ground pepper for seasoning)
2 bay leaves
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 2/3 cups whole milk
6 sage leaves, finely chopped
1/2 teaspoon thyme, finely chopped
1. Preheat the oven to 375°F. Set up an ice water bath. Bring a large saucepan of water to a boil and add 1 tablespoon of salt Add the pearl onions and blanch just until the skins loosen, 1 to 2 minutes Using a slotted spoon, transfer the onions to the ice bath to cool. Drain the onions and pat dry. Trim off the root ends and pinch off the skins.
2 Add the peppercorns and bay leaves to the saucepan of water and bring to a boil Add the peeled onions and simmer over moderately high heat until just tender, 5 to 8 minutes. Drain well and pat dry. Transfer the onions to a 9x13-inch baking dish
3 In a medium saucepan, melt the butter over moderately low heat. Add the flour and cook, stirring constantly with a wooden spoon, until bubbling and just beginning to turn color, about 3 minutes. Gradually whisk in the milk and simmer, stirring, until the sauce is thick enough to coat the back of a spoon and no floury taste remains, about 5 minutes Stir in the sage and thyme and season generously with salt and pepper. Pour the sauce over the onions and bake for 20 minutes, until bubbling and just starting to brown at the edge Let stand for 5 minutes before serving
Laura Tracey
Challah Stuffing with Leeks and Celery
This flavorful stuffing is perfect for the vegetarians at your table, but it will be loved by all. Plus, you can make it ahead!
Ingredients Directions
1 5 pounds challah bread (store-bought is fine), cut into generous 1-inch cubes 1/2 cup melted unsalted butter, plus more for greasing pan
2 cups small-diced celery (from about 3 large ribs)
2 cups small-diced leeks (from about 2 large leeks)
1 tablespoon each minced fresh rosemary, sage, thyme 1/2 cup packed, chopped flat-leaf parsley
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3 cups vegetable broth
1 The night before: You can either spread your challah cubes on a large pan and leave them to dry.
2. Heat oven to 350°F. Generously butter a 9×13-inch baking dish. Add challah cubes to the dish.
3. In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add celery, leeks, half the salt and pepper, and cook, stirring until the celery is mostly tender and leeks are translucent and sweet, about 10 minutes Add sage, rosemary, and thyme and cook for one minute more Sprinkle over challah cubes along with parsley Use your hands to gently disperse the vegetables through the challah, being careful not to let all the vegetables fall through to the bottom
4 Add remaining salt and pepper to the broth and pour it over the challah Challah is very tender, even when stale, so it doesn’t need soaking time
5 Cover the pan tightly with foil and bake for 20 minutes, then increase the oven heat to 425°F Remove the foil and drizzle challah with remaining 6 tablespoons of melted butter. Return the pan to the oven and bake the stuffing for another 15 minutes, until the top edges are crisped and it’s nicely browned on top.
6. Serve right away or reheat when needed at 350°F.
7. Make ahead: Bake the foil-on portion the day before and blast it at 425°F for 20 minutes
Candie Fredritz
Ingredients Directions Banana Bread
3 very ripe bananas, (medium/large)
½ cup unsalted butter, (8 tablespoon) at room temperature
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp vanilla extract
1 cup walnuts
1 Preheat the oven to 350°F Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn Coarsely chop and cool to room temperature.
2 In a mixing bowl, cream together 8 tablespoon softened butter and 3/4 cup sugar (or honey if using honey).
3 Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
4 In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
5 Add 1/2 tsp of vanilla extract and mix in chopped walnuts. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean Let banana bread rest for 10 minutes before transferring to a wire rack to cool
Christopher Snow
Cranberry Crumb Bars with Mulling Spices
Ingredients
Crumb:
16 tablespoons unsalted butter (2 sticks), chilled, plus more to grease the pan
3 cups all-purpose flour
1 cup sugar
½ teaspoon salt
1 teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
1 egg
Filling:
½ teaspoon freshly grated orange zest
1 ½ tablespoons orange juice
3 cups fresh cranberries
½ cup sugar
1 tablespoon cornstarch
Directions
1. Preheat oven to 350°F. Line the bottom of a 9 x 13 inch baking dish with parchment paper and butter the dish
2. Whisk together the flour, sugar, salt, baking powder, and spices. Using a pastry blender or fork, mix the chilled butter and egg into the flour mixture. It should resemble a coarse meal
3 Pat half of the crumb base into the bottom of the pan. It should be thin.
4. Using a food processor, pulse the filling ingredients until the berries are chopped, but not pureed
5. Spread the filling over the crumb base.
6. Distribute the remaining crumbs evenly over the cranberry mixture
7 Bake for 30-35 minutes or until lightly browned on top.
8. Cool completely before cutting into squares.