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Thanksgivingg 2013

Peddie School Family Recipes


Aunt Kitty's Meatballs Ingredients: 1 pound lean ground beef 1 egg 8 ounce jar of grape jelly 8 ounce jar of chili sauce 1 onion, chopped finely

Directions: Combine the onion, egg, and ground beef until all are thoroughly mixed. Shape meatballs to 1½-2 inches in diameter. Combine the jelly and the chili sauce and bring to a low simmer in a large saucepan.

Lucas ’15, Peter, Charlotte, Maryanne and Andrew Quinn

“Maryanne and I made these meatballs when we were first at Peddie, and they were always well-received. The grape jelly is the surprise ingredient that few people can identify during the taste test!”

Place the meatballs into the sauce and simmer until they are cooked thoroughly. Serve from a chafing dish or smaller, heated dish so that the sauce remains almost hot to the touch, but not hot enough to continue cooking.

—Peter A. Quinn P’15 Headmaster Cover photo: Center Campus was decorated for this year's inaugural Falcon Farmer Showdown during Blair Week.


Broccoli Rabe Stromboli Ingredients: 1 frozen loaf of bread dough (wheat or white), defrosted according to directions 2 bunches broccoli rabe, steamed and chopped with water squeezed out sliced garlic cloves ¼ - ⅓ cup pine nuts ¼ - ⅓ cup raisins olive oil salt and pepper hot pepper flakes (optional) sliced provolone cheese (optional)

Directions:

Lauren Brophy ’04, Kevin Cooper, Cenza, her husband Tom, Tommy Brophy ’12, Philip Dorsey, Alison Dorsey ’00

Preheat oven to 350° F. Lightly coat a pan with olive oil and saute garlic, pine nuts and raisins until nuts and garlic are golden; add steamed broccoli rabe and combine ingredients well. Roll dough into large rectangle. Spread broccoli rabe mixture on the dough leaving about ½ inch of dough on the edges. Sprinkle with pepper flakes and add cheese, if desired. Lift the long edge of the dough and roll towards you. Seal edges by pinching. Place sealed side down on greased cookie sheet. Bake for 30 minutes; slice to serve. Variation: Use steamed escarole in place of broccoli rabe

“Each year on Community Day, Peddie reaches out to others in need throughout the Hightstown area. I help prepare turkey dinners for about 130 senior citizens through Meals on Wheels. Students also assist in cooking and observe the inner-workings of Peddie Food Service. The seniors who receive our meals love Thanksgiving in January, and I love serving our greater community.” —Vincenza Brophy P’00 ’04 ’12 Admission Office


Butternut Squash and Chorizo Soup Ingredients: 2 carrots, roughly diced 2 medium onions, roughly chopped 2 celery sticks, roughly chopped 1 cup chorizo, roughly chopped 2 large butternut squash, diced into small cubes 1 heaping teaspoon curry powder 2 tablespoons olive or vegetable oil ½ gallon chicken or vegetable stock — at boiling temperature (homemade if possible, if not use canned or cubes) salt and pepper to taste

Directions:

Members of Peddie Food Service

“This is my favorite time of the year, when School Spirit and Holiday Cheer become one. ” — Chef Oleg Babich Peddie Food Service

Put all the ingredients except for the stock into a large stock pot or saucepan and give it a good stir. Cook over medium heat for about 10 minutes with the lid on, stirring every couple of minutes to make sure it doesn't stick to the bottom of the pan. Continue cooking until the carrots have softened slightly and the onions have gone very slightly translucent. Add the stock, and salt and pepper to taste. Bring soup back to a boil then simmer, covered, for approximately 15 minutes or until all the vegetables have softened. Allow to cool slightly, and then puree using a hand blender. Adjust consistency to taste by adding more stock.


Sweet Potato Pecan Pie Ingredients: Pastry: 3 tablespoons butter 2 tablespoons sugar ½ beaten egg 2 tablespoons milk 1 cup flour

Filling: 1 cup cooked, mashed sweet potatoes 1 tablespoon butter ¼ cup packed light brown sugar 1 tablespoon vanilla ¼ teaspoon cinnamon ⅛ teaspoon each nutmeg and allspice ¼ teaspoon salt ½ beaten egg 2 tablespoons sugar 1 tablespoon heavy cream ½ cup chopped pecans ¾ cup sugar 2 eggs ¾ cup dark corn syrup 1½ tablespoons butter, melted pinch salt pinch cinnamon 2 teaspoons vanilla

Directions: Pastry: Cream butter and sugar, until light and fluffy. Add egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Refrigerate at least one hour. Roll out dough into 14-inch circle on lightly floured wax paper. Place in a deep 9-inch pie plate; remove wax paper. Press pastry into plate and flute edges. Filling: Combine potato, butter, brown sugar, vanilla, spices, beaten egg, sugar and cream; beat at medium speed until mixture is smooth. Spread on bottom of pastry shell; sprinkle with pecans. Combine ¾ cup sugar, 2 eggs, corn syrup, melted butter, salt, cinnamon and vanilla and beat well. Pour over pecans. Bake at 300° F for 1½ hours. Cool. Top each slice with dollop of Chantilly Cream. Note: For Chantilly cream: Whip 1 cup of cream with 2 tablespoons sugar and 1 tablespoon each of orange liqueur and Cognac.

Brian Davidson

“While this pie never appeared at any of my traditional childhood New England Thanksgivings, I’ve since enjoyed this dessert on a number of occasions. Peddie always inspires us to try new things and explore new cultures, so I hope you’ll like this Cajun-inspired favorite.” —Brian Davidson Director of Alumni Relations


Almond Tart Ingredients: 1¼ cup sugar ¾ cup melted butter 2 eggs 1½ teaspoons vanilla extract 1 teaspoon almond extract ½ teaspoon salt 1½ cups flour shaved almonds and sugar for top if desired fresh fruit/ice cream/whipped cream for serving

Directions:

Pete McClellan ’90, Kate Higgins, and Erik Treese ’91

Preheat oven to 350° F. Grease and lightly flour a 9-inch torte or springform pan. (I use a 9-inch pie pan.)

“Much like a Peddie graduate might, I often measure the passage of time by Peddie memories. I find myself saying, ‘Tonight is the Pep Rally,’ or ‘Tomorrow is Vespers.’ Peddie students, faculty and staff had, and continue to have, a profound impact on my life, and I feel lucky to have had so much more than a job. Ala Viva!” —Katharine H. Higgins former history teacher, director of residential life, dorm supe, coach, advisor

Mix sugar and melted butter. Add eggs, vanilla, almond extract, salt and flour. Mix together. Pour into pan and top with sugar and almonds (I usually skip these two). Bake for 30-35 minutes. Let cool before slicing or it will stick. Serve with fresh fruit/ice cream/whipped cream as desired.


Baked Apple Pie Cupcakes Ingredients: Cupcakes: 1⅓ cups oil 1 cup sugar 1 cup brown sugar 3 eggs 1 teaspoon vanilla 3 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon allspice 2 apples, peeled and diced

Frosting: 4 ounces cream cheese 2 cups powdered sugar ¼ cup brown sugar ¼ cup maple syrup

Directions: Preheat oven to 350° F and place liners in a cupcake pan. In a large mixing bowl, combine oil, sugar, eggs and vanilla on high speed for 2 minutes, or by hand for 5 minutes. In a separate bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice. Slowly add to mixing bowl and stir just until combined. Fold in apples. Fill cupcake liners ⅔ full. (This batter can be quite sticky! I use a leveled scoop of an ice cream scoop for each cupcake so that the batter is cleanly placed into the cupcake liner.) Bake for 20-25 minutes, until they pass the “toothpick test.” Cool completely before frosting. For the frosting: Whip the cream cheese, brown sugar and maple syrup. Slowly mix in two cups of powdered sugar. If after two cups the consistency is on the “runny” side, slowly add additional powdered sugar. If your consistency becomes a bit thick, add a small amount of milk or cream to lighten the consistency.

Girls of Avery Dormitory

“One of my favorite aspects of dorm life is baking or cooking with—and for—the girls in my dorm. The smell of whatever is on the stove or in the oven in my home often works its way into the dorm and has a way of bringing all the girls together to talk about their day, or experiences at Peddie. It’s in these moments of pause, even if the pause is the result of eating a cupcake, that the girls get the opportunity to learn more about one another and bond as a dorm.” — Sarah Crider, Ph.D. science teacher, dorm supe, Avery Dorm


Peddie’s Recipe for Success Ingredients: 150 years of history and tradition Uniquely caring faculty and staff Incredible students from 24 states and 31 countries More than 7,700 alumni across the globe 547 current families 57 buildings on 280 acres Opportunity, enthusiasm, courage and excellence Bring all ingredients together. Build upon past achievements and combine with the current support of alumni, parents and friends. Mix it all together and witness magic.

Thank you for being an essential part of Peddie’s success! my.peddie.org/give

Peddie School: Thanksgiving recipes 2013  

A collection of holiday recipes from members of the Peddie School community.

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