Recipe s
FROM THE KITCHEN OF ...
We asked people who’ve made a career of cooking to share their favorite family holiday recipes
LAURA MERKEL OWNER, LAURA THE COOKIE LADY
I think the biggest piece of advice I can give is to enjoy it. Definitely get the younger kids involved. Will it get messy and probably not perfect? Yes. But they are memories that will last a lifetime. The memories I remember the most are the ones of me and my mom and siblings decorating Christmas cookies ... eating all the cut up maraschino cherries before we even got them on the cookies … taking handfuls of the mini chocolate chips and mom wondering where they all went.
SNICKERDOODLES
Ingredients:
n 2 cups salted butter
n 3 cups sugar
n 2 tablespoons vanilla
n ½ teaspoon salt
n 4 eggs
n 6 cups all-purpose flour
n 2 teaspoons cream of tartar
n 2 teaspoons baking soda
Cinnamon sugar mixture for coating:
n 6 tablespoons sugar
n 6 teaspoons cinnamon
Directions:
Preheat oven to 350 F.
Combine ingredients for cinnamon sugar mixture and set aside.
Cream the butter, sugar, vanilla and salt.
Add eggs and cream again.
Add flour, cream of tartar and baking soda and mix until combined.
Ball dough to size desired and roll in
cinnamon sugar mixture.
I usually smoosh the balls a bit because my cookies are giant, but if you make them smaller, you shouldn’t have to.
Bake for 14-16 minutes.
Laura Merkel got an early start in her career decorating cookies as a child. SUBMITTED
CELSIUS OPTION
The original recipe also includes Celsius measurements for temperatures included here. For cooking the turkey, cover with foil and roast at 200 C for 3 hours, then uncovered at 220 C for at least an additional 30 minutes.
LUIS QUIROZ
OWNER, CHELLAS AREPA KITCHEN
I’m proud to share this recipe from our grandma Chella. Beyond its taste, what makes it truly special is the feeling it evokes: the warmth of family gatherings. It’s a meal that brings generations together around the table, celebrating both heritage and the joy of sharing a fresh cultural twist on the classic turkey recipe.
PERUVIAN TURKEY (PAVO PERUANO)
This flavorful roasted turkey seasoned with authentic Peruvian spices is made with ingredients you can easily find in any neighborhood market.
Ingredients:
n 1 whole turkey (about 15 pounds)
n 10 liters of water for brine
n 10 tablespoons salt for brine
For the marinade:
n 2 tablespoons ground black pepper
n 1 tablespoon ground cumin
n 1 tablespoon dried oregano
n ½ teaspoon Chinese five-spice powder
n 4 tablespoons ají panca paste
n 2 tablespoons ají mirasol paste (yellow pepper)
n ¾ cup dark beer
n ½ cup red wine vinegar
n 8 tablespoons soy sauce
n 2 tablespoons blended garlic
For the filling:
n 3 tablespoons oil
n About 10½ ounces beef tenderloin or steak, finely chopped
n 1 large red onion, chopped
n 2 cabanossi sausage links, finely chopped
n 1 tablespoon blended garlic
n ½ cup golden raisins
n ½ cup black raisins
n 2 Honeycrisp apples, chopped
n 1 teaspoon oregano
n 1 tablespoon butter
n Chopped parsley to taste
For the roasting pan:
n 1 carrot, chopped
n 4 stalks celery, chopped
n 1 leek (or 1 bunch green onions), chopped
n 2 sprigs parsley
n 3 sprigs rosemary
n 2 bay leaves
n 3 tablespoons butter, room temperature (to rub on skin)
Directions:
1. Brine the turkey:
Dissolve 10 tablespoons of salt in 10 liters of water. Submerge the thawed turkey completely and refrigerate for at least 4 hours. (This pulls out impurities and preseasons the meat.)
2. Make the marinade:
In a bowl, combine black pepper, cumin, dried oregano, five-spice powder, ají panca paste, ají mirasol paste, dark beer, red wine vinegar, soy sauce and blended garlic. Mix well and set aside.
3. Marinate the turkey:
Rinse the brined turkey and place it in a large tray or container. Pour the marinade all over the turkey and rub thoroughly under the skin, if possible. Refrigerate overnight for maximum flavor.
4. Prepare the filling:
In a pan, heat 3 tablespoons of oil and sauté finely chopped beef or steak with salt and
pepper for about 5 minutes. Remove and set aside.
In the same pan, add 2 tablespoons of oil, if needed, then saute the red onion, cabanossi sausages and blended garlic for 5 minutes.
Add the golden and black raisins, apples, oregano and butter. Cook for another 5 minutes.
Add chopped parsley, mix and let cool.
5. Prepare the roasting pan:
In the bottom of a large roasting pan, place chopped carrot, celery, leek (or green onion), parsley sprigs, rosemary sprigs and bay leaves. This creates an aromatic bed and prevents burning.
6. Stuff and roast the turkey:
Place the marinated turkey on top of the vegetables. Stuff the cavity with the cooled filling and tie the legs together with kitchen twine. Rub softened room-temperature butter over the skin and pour any remaining marinade over the turkey.
Cover with aluminum foil. Roast at 392 F for 3 hours. Remove foil, baste with the cooking juices, and roast uncovered at 428 F for 3045 more minutes, until deep golden brown. Let rest 20 minutes before carving.
Serve with Russian Salad.
Quiroz shares his recipe on page 4.
LUIS QUIROZ
RUSSIAN SALAD
A timeless classic on our table for all our family gatherings — this colorful and creamy salad pairs perfectly with our roasted turkey and mashed potatoes. This version includes two serving options: the traditional mayonnaise finish or a lighter yogurt dressing for those watching their diet or with health considerations.
Ingredients:
For the salad:
n 2 beets
n 2 white potatoes
n ½ cup green peas
n 1 carrot, diced
n About 5½ ounces green beans
n Mayonnaise to taste (start with ½ cup to 1 cup)
n Lemon juice to taste (optional)
n Hard-boiled eggs for garnish
For yogurt dressing:
n 1 cup plain yogurt
n 2 tablespoons olive oil
n 1 clove crushed garlic
n 1 teaspoon mustard
n Salt and pepper to taste
Directions:
For the yogurt dressing:
In a bowl, whisk together plain yogurt, olive oil, crushed garlic, mustard, and salt and pepper to taste. Set aside.
For the Russian salad:
In a pot of boiling water, cook beets for about 15 minutes, or until tender. Let cool, peel, cut into cubes and set aside.
Peel and cube potatoes, then place in a bowl of cold water to prevent browning.
Trim the ends of the green beans, cut them into small rings, wash and set aside.
In another pot, bring 2 cups of salted water to a boil. Add the diced carrot and potatoes first. Cover and cook for 5 minutes.
Add the green beans and peas. Cover again and cook for another 5 minutes.
(Follow the cooking order carefully to keep the vegetables tender yet firm, preserving their color and nutrients.)
Drain the vegetables and let them cool completely. Combine the cooked vegetables with the beets in a large bowl.
For the traditional version, toss with mayonnaise and a splash of lemon juice to taste.
For the healthier version, toss with prepared yogurt dressing for a lighter, tangier finish.
Garnish with slices of hard-boiled egg and serve chilled.
—From Luis Quiroz
LUIS QUIROZ
JOE HESS
CO-OWNER, CRACKED PEPPER CATERING
This recipe is my family favorite. My Polish grandmother used to make it for special occasions. She would teach me Polish words as we enjoyed it. It was a very special time in my life. When I make it, I’m reminded of her. I love this dish with beet horseradish. Yes, you read that right. It’s delish!! I buy it from Long’s at Central Market.
SWEET & SOUR CABBAGE
Ingredients:
n 2 tablespoons butter
n ½ large red cabbage, sliced ¼-inch thick
n 2 tablespoons sugar
n ¼ cup balsamic vinegar (She used white vinegar; I updated it.)
n Salt
n Ground black pepper
Directions:
Melt the butter in a sauté pan over medium heat. Add thinly sliced red cabbage and toss. Sauté until slightly wilted, about 5 minutes
Sprinkle sugar over the cabbage and then add the balsamic vinegar to the pan. Bring to a simmer, then reduce the heat to medium low.
Cover and cook to tender but not mushy. Stir often, about 30 to 45 minutes total. Salt and pepper to taste.
Optional: Add your favorite kielbasa on top of the cabbage. I love Kowalonek’s Kielbasy Shop in Shenandoah, Schuylkill County. Sauté kielbasa for 10 minutes, then finish in a 350 F oven for 10-15 minutes before adding to cabbage.
Potatoes are optional as this is a pretty heavy rich dish.
JULIE NDJEE
OWNER, GOURMET MARKET LANCASTER
I love this recipe because it’s easy to prepare and takes just a few minutes. The holidays are a time of celebration and it is healthy, tastes good and fish is a great meal to have during this time.
PAN-SEARED CHILEAN SEA BASS WITH GARLIC ONION SAUCE
Makes 2 servings
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
n 2 (6- to 8-ounce) Chilean sea bass fillets, about 1-1½ inches thick
n Salt and black pepper
n ½ cup (4 ounces) Fusion Kuisine Garlic & Onion Sauce
n 1 tablespoon olive oil
n 2 tablespoons finely chopped fresh chives
n 1 tablespoon finely chopped fresh parsley
n Fresh lemon wedges
Directions:
1. Prepare the Chilean sea bass:
Pat-dry the fillets with paper towels. Season both sides of the fish with salt and black pepper. (Optional if you’re on a low-sodium diet.)
2. Warm the sauce:
Gently warm the garlic and onion sauce in a saucepan over low heat. Do not let it boil. Stir in about 1 tablespoon of the chopped fresh chives and the optional parsley for an added fresh herb note. Keep warm.
3. Sear the Chilean sea bass:
Heat 1 tablespoon olive oil in your skillet over medium-high heat until shimmering and almost smoking. Place the seasoned fillets into the hot skillet.
Sear for 3-5 minutes per side, undisturbed, until a beautiful golden-brown crust forms. Flip and add 1 tablespoon of the garlic and onion sauce to the skillet. Baste the fish with the garlic and onion sauce using a spoon.
Cook until the fish is opaque throughout and flakes easily with a fork. Cooking time will vary depending on thickness of the fish (usually 3-6 minutes).
Don’t overcook: Chilean Sea Bass is best when cooked just until it flakes.
4. Assemble and serve:
Spoon warmed garlic and onion sauce onto the center of each serving plate.
Carefully place a seared fillet on top of the sauce. Garnish the fish liberally with the remaining finely chopped chives. Serve immediately with fresh lemon wedges on the side for squeezing.
Recommended sides:
Steamed coconut rice
Roasted bell peppers
Recommended wines:
Sauvignon blanc
Pinot grigio
Chardonnay
Dry riesling
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