North Carolina Thanksgiving Potluck Recipe Book

North Carolina Thanksgiving Potluck 2020 Recipe Book

Contents

beverages, appetizers and sides ― 05 entrées ― 24 desserts ― 30

beverages, appetizers, and sides 5

Sarah’s Spiced Tea Ingredients 1 gallon water

1 teaspoon ground allspice

4 lemons

1/2 stick whole stick cinnamon

2 cups sugar

1 small can orange juice/3 cans water

4 tea bags 2 teaspoons ground cloves

Instructions Sarah Dickerson Designer II

Bring Water to a boil in a 6 to 8-quart saucepan. Squeeze lemons and pour juice over sugar. When water comes to a boil, place lemon rinds in water and boil 10 minutes. Tie spices in a cloth bag. Remove rinds and put in spices and tea bags; boil 10 minutes. Remove spice bag and tea bags.

Add the lemon-sugar mix and orange juice, after removing pot from heat.

Mix well and strain. Serve hot or cold.

Ian’s Old Fashioned Ingredients 1/2 teaspoon sugar 3 dashes Angostura bitters 1 teaspoon water 2 ounces bourbon Orange peel (for garnish)

Instructions Add the sugar and bitters into a rocks glass, then add water and stir

Ian Zapata Designer III

until sugar is nearly dissolved. Fill the glass with large ice cubes, add the bourbon and gently stir to combine. Express the oil of the orange peel over the glass, then drop in.

6

beverages, appetizers, and sides

Ilesha’s Mulled Wine Ingredients 1 (750 ml) bottle of dry red wine 1 orange, sliced into rounds 8 whole cloves 2 cinnamon sticks 2 star anise 2–4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener) optional add-in: 1/4 cup brandy (or your favorite liqueur)

Ilesha Patel Senior Interior Project Manager

optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

Instructions 1.

Combine ingredients. Add wine, orange slices, cloves, cinnamon, star anise, 2 tablespoons sweetener, and brandy to a large saucepan. Stir briefly to combine.

2. Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

3. Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed.

4. Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.

5. Cheers!

7

Melissa’s Butternut Squash Soup Ingredients 2 cups vegetable stock 4 cloves garlic, peeled and minced 1 carrot, peeled and roughly chopped 1 Granny Smith apple, cored and roughly chopped 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced 1 white onion, peeled and roughly chopped

Melissa Corey Senior Marketing Coordinator

1 sprig fresh sage 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/8 teaspoon cayenne pinch of ground cinnamon and nutmeg 1/2 cup canned (unsweetened) coconut milk optional garnishes: extra coconut milk, smoked paprika

Instructions 1.

Add vegetable stock, garlic*, carrot, apple, butternut

4. Use an immersion blender to puree the soup until

squash, sage, onion*, salt, pepper, cayenne, cinnamon

smooth. (Or you can transfer the soup in two batches

and nutmeg a large stockpot. Toss to combine.

into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with

2. Cook on medium-high until the mixture reaches a

a hot liquid.) Taste, and season with additional salt,

simmer. Then cover, reduce heat to medium-low, and

pepper and cayenne as needed.

simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.

5. Serve warm, topped with your desired garnishes.

3. Remove and discard the sage. Stir in the coconut milk.

8

beverages, appetizers, and sides

Tommy’s Turkey Bone Gumbo Ingredients Turkey Bones Water ½ cup oil (or bacon drippings) 1 cup all-purpose flour 2 quarts turkey broth (approximately) 1lb smoked sausage (cut into ¼” rounds, then in half) 2 cups chopped turkey

Tommy Dew Senior Project Architect

1 ½ cup bell pepper, finely chopped 1 ½ cup onion, finely chopped 1 tsp granulated garlic 1 tsp salt (add more as desired) ¼ tsp red pepper ¼ tsp black pepper 1 tbls dried parsley 1 tsp dried basil 5 shakes Tabasco 2 bay leaves Add Kitchen Bouquet as darkening agent as desired ¼ cup green onion tops, finely chopped Rice

Instructions 1.

After the turkey has been carved, put bones in plenty of

5. Add turkey and sausage and cook about 15

water and boil slowly about 1 ½ hours or until remaining

minutes longer.

meat falls off the bone.

6. Add green onions and cook a few minutes longer.

2. Make a roux of oil and flour.

7. Serve over rice, add a dash of gumbo file and enjoy.

3. Add onions, garlic, bell pepper and cook until wilted.

Serves 6 to 8.

4. Add hot broth, salt and pepper, Tabasco, bay leaves, basil and parsley. Cook for 1 hour.

9

Madeline’s Tapenade Ingredients 1 (14-oz) can hearts of palm, drained & chopped (≈1 ½ cup) ¼ cup sun-dried tomatoes, chopped (≈1⁄2 oz) 2 tablespoon fresh basil, finely chopped 4 Kalamata olives, pitted & chopped (≈1 tablespoon) 2 teaspoon garlic powder 2 teaspoon tahini sea salt & freshly ground black pepper

Madeline Cipro Interior Designer II

crackers (for serving)

Instructions 1.

In a bowl, combine hearts of palm, sun-dried tomatoes, basil, olives, garlic powder, tahini, and 2 tablespoons water; mix well, then season with salt and pepper to taste.

2. Serve 1 tablespoon tapenade per cracker.

Liz’s Sausage Phyllo Triangles Ingredients 1 pound Italian sausage 1 cup whipping cream 1/4 cup Dijon mustard 1/2 teaspoon Nutmeg 10 phyllo pastry sheets 2 sticks butter, melted

Instructions Liz Richardson Project Architect Notes: Time Saver, use frozen phyllo cups rather than sheets. Spoon mixture into cups and bake as directed.

Filling can be made ahead of time.

1.

Remove casing from Italian sausage and brown in a skillet.

Crumble and drain.

2. Add whipping cream, mustard and nutmeg. Simmer until liquid is evaporated.

3. Brush 1 sheet of phyllo dough with butter and place two tablespoons of sausage mixture in corner of dough. Roll up dough (flag style) into a triangle. Repeat for all dough.

4. Bake at 350 degrees for 20-25 minutes. Serves 10.

10

beverages, appetizers, and sides

Anna’s Spanakopita Ingredients Filling: 16 oz frozen chopped spinach, thawed and well-drained 2 bunches flat-leaf parsley, stems trimmed, finely chopped 1 large yellow onion, finely chopped 2 garlic cloves, minced 2 tbsp extra virgin olive oil 4 eggs

Anna Brandon Interior Designer

10.5 oz quality feta cheese, crumbled 2 tsp dried dill weed Freshly-ground black pepper Crust: 1 16 oz package filo dough 1 cup extra virgin olive oil, more if needed

Instructions 1.

Preheat the oven to 325 degrees.

2. Squeeze and drain spinach.

3. In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.

4. Unroll the filo sheets and place them between two damp kitchen cloths.

5. Prepare a 9 ½” X 13” baking dish- Brush the bottom and sides of the dish with olive oil.

6. o assemble the spanakopita: Line the baking dish with two sheets of filo letting them cover the sides of the dish.

Brush with olive oil. Add two more sheets in the same manner and brush them with olive oil. Repeat until twothirds of the filo is used.

7. Evenly spread the spinach and feta filling over the filo crust. Top with two more sheets, and brush with olive oil.

8. Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

9. Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.

10. Bake in the 325 degrees heated oven for 1 hour, or until the filo crust is crisp and golden brown. Let cool, cut into squares, and enjoy!

Laura’s Cranberry Bread Ingredients 2 cups sifted all-purpose flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon 1/2 teaspoon baking soda 1/4 cup butter 1 egg, beaten

Laura Gwyn Operations Director

1 teaspoon grated orange peel 3/4 cup orange juice 1 1/2 cups light raisins 1 1/2 cups fresh (or frozen) cranberries, chopped

Instructions 1.

Sift flour, sugar, baking

3. Spoon into a greased

powder, salt and baking

9x5x3-inch loaf pan. Bake

soda into a large bowl.

at 350 degrees for 1 hour

2. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

12

and 10 minutes, or until a toothpick inserted in center comes out clean.

4. Remove from pan; cool on a wire rack.

beverages, appetizers, and sides

Michelle’s Pepperoni Bread Ingredients Dough: Pepperoni Roll: 2 1/2 cups flour

1 egg, beaten

1 tablespoon kosher salt

2 teaspoons Italian seasoning

1 teaspoon instant yeast

6 ounces sliced pepperoni

1 cup water

1 pound shredded mozzarella

2 ounces parmesean, grated

Michelle Daigle Interior Designer II

Instructions 1.

Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.

2. Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.

3. Roll the dough out into a rectangle 1/4 inch thick. If the dough isn’t stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.

4. Leaving a 1/2-inch border, cover the dough with the sliced pepperoni.

Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.

5. Transfer the roll to the baking sheet, seam-side down. Brush with egg wash and Italian seasoning. Sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.

6. Slice and Enjoy!

Notes: Time Saver: use frozen dough. You can use a speed thaw method by spraying frozen dough with cooking spray and wrapping in plastic. Set oven to lowest temperature and turn off, place dough in oven to quickly thaw and rise.

13

beverages, appetizers, and sides

Scott’s Sourdough Ingredients Starter (prep 3 days prior): ¼ c. instant potatoes / potato flakes 1 c. warm water ¼ c. sugar 1 tbsp salt ½ pkg (1 ¼ tsp) instant yeast Dough:

Scott Hefner Project Architect

6 c. bread flour ½ c. sugar ½ c. oil 1 ½ tsp salt 1 ½ c. warm water 1 c. starter

Instructions 1.

For starter, dissolve

with dough hooks for

yeast in water and add

equivalent time.

ingredients. Keep at room temperature 24 hrs, then place in refrigerator 2-5 days until use.

2. For dough, Mix all ingredients thoroughly in large bowl.

3. Grease bowl, spray dough with cooking oil on top.

Cover and let stand overnight or 8hrs.

4. Punch down dough, divide into 2 parts, knead each loaf 80x or use stand mixer

14

5. Place each part into a separate greased loaf pan, 9”x5”. Spray top with oil. Let rise 4-5 hours.

6. Bake at 350 F for 30-45 minutes (toothpick should come out clean).

7. Remove from pan, brush with butter if desired. (Makes 2 9” x 5” loaves)

beverages, appetizers, and sides

Alyssa’s Rice Pilaf Ingredients 2 2/3 cup low-sodium chicken broth 1/3 cup unsalted butter 1 teaspoon kosher sea salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/8 teaspoon paprika pinch onion powder

Alyssa Horn Interior Designer III

2 tablespoon olive oil 1/3 cup orzo 1 cup long grain white rice 1 tablespoon fresh parsley – chopped

Instructions 1.

In a medium saucepan set

3. Slowly pour the warm broth

over medium heat, add

mixture into the skillet, stir to

the chicken broth, butter,

combine. Once the mixture

salt, garlic powder, pepper,

simmers, cover and cook

paprika, and onion powder.

for 15 minutes. Remove the

Once the mixture starts to

cover, add the parsley, cover

simmer, reduce to low heat.

and continue cooking for

Mix to combine.

5 minutes or until all of the

2. In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli (cook until brown, about 4-6 minutes) and add the rice (cook until it turns bright white, about 5-7 minutes).

15

broth is absorbed. (TIP: If rice/orzo is undercooked, add additional broth as needed) Serve immediately.

Tim’s Smoked Oyster & Pancetta Stuffing Ingredients ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more 10 cups coarsely torn baguette, dried out overnight ¼ cup pine nuts 3 tablespoons olive oil 4 ounces pancetta, cut into ¼” pieces 2 large leeks, white and pale-green parts only, thinly sliced 4 celery stalks, chopped

Tim McAuliffe Technical Director

Kosher salt and freshly ground black pepper ¼ cup Cognac 2 large eggs 3 cups chicken stock or low-sodium chicken broth, divided

Note: Stuffing can be assembled 1 day ahead.

Cover and chill.

1 cup coarsely chopped canned smoked oysters 2 tablespoons chopped fresh thyme 2 tablespoons finely chopped fresh sage 2 teaspoons finely grated lemon zest ½ lemon, thinly sliced, seeds removed

Instructions 1.

Preheat the oven to 350 degrees. Butter a shallow 3

until almost all evaporated, about 1 minute. Add ½

quart baking dish and a sheet of foil. Place bread in a

cup butter; cook, stirring, until melted. Drizzle over

very large bowl.

bread mixture.

2. Toast nuts on a rimmed baking sheet, tossing once,

6. Whisk eggs and 2 cups stock in a medium bowl; pour

until golden brown, 6–8 minutes. Let cool; add to

over bread mixture. Add oysters, thyme, sage, and

bowl with bread.

lemon zest, season with salt and pepper, and toss, adding more stock ¼-cupful at a time as needed

3. Meanwhile, heat oil in a large skillet over medium-high.

(you may not use it all), until combined and bread

Cook pancetta, stirring often, until browned and crisp,

is hydrated. Transfer to prepared dish and dot with

5–8 minutes. Transfer to bowl with a slotted spoon.

remaining ¼ cup butter. Top with lemon slices.

4. Add leeks and celery to skillet, season with salt and

7. Cover with buttered foil; bake until a paring knife

pepper, and cook, stirring often, until leeks are golden

inserted into the center comes out hot, 30–35 minutes.

brown and soft, 10–15 minutes. Transfer to bowl.

8. Increase oven temperature to 450°. Uncover and bake

5. Reduce heat, add Cognac to skillet (take care, as it

until top is golden brown and crisp, 20–25 minutes. Let

can ignite), and cook, scraping up any browned bits,

sit 10 minutes before serving.

16

beverages, appetizers, and sides

Betty’s Baked Macaroni Ingredients 2 tablespoons cornstarch 1 teaspoon salt 2 1/2 cups milk 2 tablespoons butter 8 ounces cheese 8 ounces macaroni (cooked)

Instructions Betty McArthur Construction Admin

1.

In a large sauce pan, over medium heat, stir in cornstarch, salt and margarine.

2. Stir in milk. keep stirring until mixture comes to a boil.

3. Remove from heat, stir in cheese and add macaroni. Pour into a greased baking dish and bake at 375 degrees for 25 minutes.

4. For extra cheesy topping, add an additional layer of cheese to top of dish and continue to cook until cheese melts (usually 5 additional minutes).

Allen’s Slow Cooker Mac & Cheese Ingredients 1 (8 ounce) box of cooked macaroni 1 large can evaporated milk 1 1/2 cup milk 2 eggs, beaten 2 cups sharp cheddar cheese 1 cup mild cheddar cheese 1/2 stick butter

Allen Pratt Landscape Designer III

salt and pepper sliced American cheese

Instructions 1.

Mix all ingredients and place in greased slow cooker.

2. Top with slices of American cheese.

3. Cook 3 hours and 15 minutes on low heat.

17

Mauli’s Green Bean Casserole Ingredients For the onions: 2 tablespoons butter 2 large yellow onions, thinly sliced lengthwise salt and ground black pepper to taste 1 tablespoon sherry vinegar For the white sauce: 2 tablespoons butter

Mauli Mehta Senior Interior Project Designer

2 ½ tablespoons all-purpose flour 2 ½ cups milk 1 pinch ground nutmeg 1 pinch cayenne pepper to taste ¼ teaspoon ground thyme

For the topping: 2 tablespoons melted butter ⅔ cup panko bread crumbs 2 pounds fresh green beans, trimmed 4 ounces shredded Gruyere cheese, divided ⅓ cup grated Parmesan cheese

Instructions 1.

Preheat oven to 375 degrees. Grease a 9x13 inch

in panko until all crumbs are coated; reserve.

casserole dish.

5. Bring a large saucepan of salted water to a boil over

2. Heat butter in a large skillet over medium heat. Stir the

medium heat, and boil beans until bright green and

onions into the pan; cook and stir until golden brown,

crisp but not raw tasting, 3 to 4 minutes. Drain very well.

about 15 minutes. Stir in sherry vinegar. Transfer to a

6. Spoon half of the caramelized onions into the prepared

small bowl, and reserve.

casserole dish; top with green beans. Season with salt

3. In the same skillet, melt 2 more tablespoons butter.

and black pepper. Spread reserved white sauce over the

Whisk in 2 tablespoons flour. Stirring constantly, cook

green beans; sprinkle with half of the Gruyere cheese.

over medium heat until the flour smells like baked pie

Top with the rest of the onions, and use the back of a

crust, about 3 minutes. Slowly whisk in milk, about 1/2

spoon to push onions down into sauce and cheese. Top

cup at a time, then whisk in nutmeg, cayenne pepper,

with the buttered panko crumbs, the remaining Gruyere,

and thyme. Bring to simmer, and cook until thickened,

and Parmesan cheese.

whisking constantly, 3 more minutes. Transfer to a bowl

7. Bake in the preheated oven until hot throughout and

and reserve.

lightly browned, about 30 minutes. Let sit 10 minutes

4. Melt remaining 2 tablespoons butter in clean skillet; stir

before serving.

18

beverages, appetizers, and sides

Eric’s Sweet Potato Gratin Ingredients 5 pounds sweet potatoes 4 tablespoons unsalted butter 2 cups pecans (8 ounces) 2 tablespoons sugar 1 teaspoon chipotle chile powder kosher salt 1/4 cup honey

Eric Heidt Senior Project Architect

1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 cup heavy cream freshly ground pepper 2 cups mini marshmallows

Instructions 1.

Preheat the oven to 375 degrees. Roast the sweet

4. Scrape the potatoes into a 9-by-13-inch baking dish;

potatoes on a large baking sheet for about 1 hour and

scatter the marshmallows on top. Bake in the top third

10 minutes, until tender.

of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with pecans and serve.

2. Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate

5. MAKE AHEAD The sweet potato puree can be

heat, stirring, until pecans are well-coated (6 minutes).

refrigerated overnight. Bring to room temperature

Spread the pecans on a parchment-lined baking sheet,

and top with the marshmallows before baking. The

sprinkle with salt and let cool.

spiced nuts can be stored in an airtight container for up to 3 days.

3. Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree.

Season with salt and pepper.

19

Malcolm’s Sweet Potato Casserole Ingredients Casserole: 3 cups mashed sweet potatoes 1 cup sugar 1/2 cup butter 2 eggs 1/3 cup milk 1 teaspoon vanilla 1 teaspoon cinnamon

Malcolm Davis Practice Leader

1 teaspoon nutmeg 2-3 squeezes fresh lemon juice Topping: 1 cup light brown sugar 1 cup chopped walnuts 1/3 cup flour 1 1/3 cup butter

Instructions 1.

Preheat oven to 350 degrees.

2. Mix casserole ingredients and place in a greased casserole dish.

3. Mix flour and butter for topping first, then incorporate remaining ingredients.

4. Sprinkle topping on sweet potato mixture.

5. Bake for 25-35 minutes.

20

beverages, appetizers, and sides

Derek’s Cranberry Sauce Ingredients 1 12 oz. bag of fresh cranberries 2 Apples, Cored – (quartered or cut into large pieces) Get a sweet variety, like Empire, or Gala 2 Seedless Oranges (quartered) – Don’t peel these, either.

1 (about 12 oz.) Small bottle of stemless Maraschino Cherries – Drain the juice 1 (6 oz.) Large box of Raspberry Jello 2 Cups of Heated Water

Derek Ackley Designer III

2 Cups of Sugar 1 Can of Crushed Pineapple – (about 15 ounce.) Drain the juice

Instructions 1.

Using a food processor or blender – grind the cranberries, apples, oranges, and cherries

2. *So, the blender or food processor doesn’t get bogged down – You may want to grind a small amount at a time.

3. The mixture should be a little course for texture. Don’t grind it too fine 4. In the meantime, heat the water in a saucepan 5. Add the jello and sugar to the heated water 6. In a large bowl, combine the ground mixture, and the liquid 7. Add the drained crushed pineapple, and stir 8. Chill in the refrigerator for at least a couple of hours, or even a day in advance 9. Serve and enjoy!

21

entrĂŠes 23

Laura’s Chicken Paprikash Ingredients 3 pounds chicken 1 1/2 tablespoon butter 1 1/2 tablespoon olive oil 1 medium onion, chopped 2 tablespoons mild paprika (or 1 tablespoon hot and one mild) 1/2 teaspoon salt 2 cups chicken broth

Laura Byrd Human Resources

Shopping/Prep: You can use one whole cut up chicken, or jsut the thights and/or breasts. Bone-in pieces will be tastier, but boneless will make for easier eating. About 1 pound of bonein chicken per person, or 3 boneless thights and 1 1/2 boneless breasts. Cut breasts in half, crossiwse.

2 tablespoons flour 1 cup Sour cream

Instructions 1.

In a heavy pot, melt the butter and olive oil over medium heat. Add the onions and simmer, stirring occasionally, until just starting to brown. Add the paprika, stir and cook 1 minute longer.

2. Add the chicken broth and salt. When this begins to boil, add the chicken and simmer, covered until cooked through - about 1 hour for bone-in, about 30-40 minutes for boneless pieces.

3. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 F. 4. Stir the flour into 1/4 cup hot water until well blended and smooth, then slowly stir it into the pot. As the liquid begins to thicken, stir in the sour cream until just heated through - do not boil.

5. Good with mashed potatoes, noodles or rice. Plain, herb or cheese Bisquick biscuits work well too. Broccoli is good as a side because it tastes good with the sauce on it.

6. When reheating, the sauce won’t be as thick, but will still taste great!

24

entrées

Daniel’s Fried Turkey Ingredients 10-12 pound turkey 1/4 cup Bufallo Wild Wings Mango Habanero Sauce 1/4 IPA of choice 1/4 cup honey 1-2 cloves Garlic Rosemary Bunch 1-2” Ginger (finely grated)

Daniel Pering Project Architect

Cajun Seasoning Peanut oil

Instructions 1.

Mix hot sauce, beer, honey and garlic for spicy injection mixture.

2. Inject turkey with mixture on Thanksgiving Eve. 3. Rub ginger adn rosemary inside turkey cavity.

4. Rub seasoning all over the outside of the turkey. Use generously.

5. Fry turkey and enjoy!

25

entrées

Andres’ Turkey Arepas Ingredients 7 ½ ounces (1 1/2 cups) yellow arepa flour (such as P.A.N. or masarepa) 1 teaspoon salt, divided 2 cups hot water 2 tablespoons canola oil, divided 1 cup finely chopped onion 1 cup finely chopped green bell pepper 2 teaspoons minced seeded jalapeño pepper

Andres Serpa Senior Project Designer

½ teaspoon cumin seeds 2 garlic cloves, minced 2 cups chopped leftover cooked turkey breast ¼ cup chopped fresh cilantro ½ teaspoon freshly ground black pepper ⅓ cup (3 ounces) shredded reduced-fat sharp white cheddar cheese

Instructions 1.

Preheat the oven to 400 degrees.

4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and bell pepper;

2. Weigh or lightly spoon flour into dry measuring cups;

cook 5 minutes, stirring occasionally. Add jalapeño,

level with a knife. Combine flour and 1/2 teaspoon salt;

cumin seeds, and garlic; cook 2 minutes, stirring

stir well. Add 2 cups hot water; stir until well combined

occasionally. Stir in remaining 1/2 teaspoon salt, turkey,

and smooth. Let stand 10 minutes. Divide dough into 12

cilantro, and black pepper; cook 1 minute. Remove from

equal portions, shaping each into a ball. (Dough should

heat; stir in cheese.

be moist.) Working with 1 portion at a time, roll each portion into a 3-inch circle (about 1/2 inch thick).

5. Remove arepas from oven; let stand 2 minutes. Cut a 3-inch pocket in the side of each arepa; spoon turkey

3. Heat 1 1/2 teaspoons canola oil in a large nonstick

mixture into arepas.

skillet over medium-high heat. Add 6 arepas to pan; cook 2 minutes on each side or until browned and crisp.

Place on a baking sheet. Repeat procedure with 1 1/2 teaspoons oil and remaining arepas. Bake at 400° for 20 minutes or until arepas sound hollow when lightly tapped.

26

entrées

Ike’s Shrimp Piccata Ingredients 8 ounces spaghetti 1 1/2 pounds peeled and deveined, large raw shrimp 2 tablespoons olive oil 3 tablespoons butter 2 shallots, minced (about 1/3 cup) 3 garlic cloves, minced 1/4 cup dry white wine

Ike Lowry Senior Interior Project Designer

1 cup heavy cream 1 1/2 teaspoons lemon zest 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup (2 oz.) freshly shredded Parmigiano-Reggiano cheese 2 tablespoons fresh lemon juice 1/4 cup capers, drained and rinsed Garnish: chopped fresh flat-leaf parsley

Instructions 1.

Cook spaghetti according to package directions. Drain,

in shrimp and capers, and cook, stirring constantly, 5

reserving 1/4 cup hot pasta water.

minutes or until heated through. Remove from heat, and garnish with parsley.

2. Cook shrimp in hot olive oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or just until pink.

4. Pour yourself a bit of the remaining white

Remove from skillet. Add butter to skillet. Cook shallots

wine and enjoy!

in melted butter, stirring often, about 3 minutes or until softened. Add garlic, and cook 30 seconds.

3. Stir in wine, and cook, stirring often, 2 to 3 minutes or until reduced to about 1 tablespoon. Stir in heavy cream and next 3 ingredients, and cook, stirring often, 5 minutes or until slightly thickened. Stir in cheese, lemon juice, spaghetti, and reserved 1/4 cup pasta water.

Reduce heat to medium-low, and cook 5 minutes. Stir

27

desserts 29

Kate’s Cake Nation Ingredients Cake:

Icing:

2 ½ cups shredded tricolored carrots

16 ounces softened cream cheese

2/3 cup firmly packed light brown sugar

1 stick unsalted softened butter

1 cup vegetable or canola oil

2 tsp Madagascar vanilla extract

½ cup buttermilk

3 cups powdered sugar

4 large eggs (room temp) 2 teaspoon Madagascar vanilla extract

Kate Nation Marketing Manager

2-1/4 cup all-purpose flour 1-1/2 teaspoon baking powder 1 heaping teaspoon ground cinnamon ¼ heaping teaspoon ground ginger ¼ tsp ground nutmeg ½ tsp salt 1 cup chopped pecans (for cake exterior)

Instructions 1.

Preheat oven to 350 degrees.

8. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

2. Prepare three 8-inch cake pans by lightly coating with cooking spray and lining with parchment paper

9. For Frosting: Beat cream cheese and butter together

or wax paper.

until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches consistency you

3. Beat the eggs, granulated sugar, brown sugar, oil,

want. You may not need to add all of the sugar

buttermilk, and vanilla together in a large bowl.

10. Assembly: Place the bottom layer on a cardboard round

4. In another bowl combine the flour, baking powder,

on serving plate. Scoop about 1/2 cup of the cream

baking soda, cinnamon, ginger, salt and nutmeg.

cheese frosting onto the bottom cake layer.

5. Add the dry ingredients to the wet ingredients and mix

11. Spread the frosting thinly and evenly over the surface

until incorporated.

and out to the edge of the cake. repeat with remaining

6. Fold in the carrots just until evenly distributed

cake layers.

throughout the batter.

12. Spread frosting around the sides of the cake, adding

7. Pour the batter into the prepared pans. Bake on the

more as needed, until it’s covered. Use the palm of

center oven rack until a toothpick inserted into the

your hand to cup chopped pecans around the edge

center of the cake comes out clean: about 25-30

of the cake.

minutes for three 8’’ cake pans

13. Chill for at least 30 minutes before serving.

30

desserts

Renny’s Banana Pudding Ingredients 3⁄4 cup white sugar, divided into ½ cup and ¼ cup 1⁄3 cup all purpose flour 1/4 teaspoon salt 3 large eggs, separated 2 cups whole milk ½ teaspoon vanilla (I add more, about 1 teaspoon) 30-40 vanilla wafers, plus extra for garnish if desired (I use Trader Joe’s

Renny Logan Design Director

vanilla wafers. They don’t have that fake vanilla taste that Nilla Wafers have, but I know Nilla Wafers are traditional) 5 ripe bananas, sliced (the bananas need to be very ripe, but not brown and mushy)

Instructions 1.

Custard: Stir together ½ cup of the sugar with the flour

another layer of vanilla wafers and sliced bananas.

and the salt in the top of a double boiler. Blend in 3

Continue to layer wafers, bananas and custard to make

egg yolks and the milk with a whisk. Cook, uncovered,

a total of 3 layers of each, ending with custard.

over boiling water 10 to 12 minutes or until thickened, stirring constantly. It may take more time than this. The important thing is that the custard mixture is thick. For those with thermometers, aim for 175F– 180F. Otherwise, look for signs of thickness such as the spoon test – dip a spoon into the mixture, run your finger down the back of the spoon and if the path of your finger holds its shape, it is thick enough. (If you don’t want to deal with any of

4. Meringue: (You can also top with whipped cream, but meringue > whipped cream for banana pudding) Use an electric mixer (or a whisk if you are feeling strong) to beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating the whites until they are stiff but not dry.

5. Spoon the meringue over the custard - spread evenly

this, buy instant vanilla pudding. But you won’t be as

to cover the entire surface of custard and sealing the

happy with the result of the banana pudding.)

meringue to the edge of baking dish. You can swirl it so

2. Remove from heat; stir in vanilla.

3. Assembly: Spread a few spoons of the custard on bottom of 1-1/2-quart baking dish. Cover with a layer of vanilla wafers and a layer of sliced bananas. Pour about 1/3 of the remaining custard over bananas and make

it looks a bit fancy if you like that look.

6. Bake at 350°F for 15 to 20 minutes or until the meringue is golden brown. Cool slightly or refrigerate several hours until chilled.

Anna’s Pumpkin Flan Ingredients 1 cup and 2 tablespoons of sugar divided 2 tbsp water 1/2 teaspoon of cinnamon 1 can of evaporated milk 1 can of condensed milk 5 eggs 4 oz of cream cheese softened and cubed

Anna Marich Communications Director

3/4 or 1 cup of pumpkin puree (based on your pumpkin flavor preference…)

1/8 teaspoon of salt 1 teaspoon of pumpkin spice 1/2 teaspoon of vanilla

Instructions 1.

Preheat oven to 350 degrees.

water reaches half of the level of the flan pan. Gently place in oven.

2. Caramel Topping: In a medium pan, over medium heat, add one cup of sugar and water. Stir to dissolve sugar.

4. Cook for 50-60 minutes, or until fork comes out clean.

Cook sugar mixture, swirling pot occasionally, until the

5. Serve: Once the flan has baked through, remove pan

caramel turns an amber color. Quickly, pour caramel

from water bath and place flan on a cooling rack until

into round 9-inch pan, being sure to swirl around to coat

room temperature. Transfer flan into a refrigerator for

bottom and bottom sides completely. Allow to cool for

4 hours. Once chilled, loosen the flan by running a knife

ten minutes before adding in flan custard.

around the edge of the flan. Take a plate that is larger

3. Custard: In a blender, add in remaining ingredients.

than the flan, place it over the flan, and flip it over.

Blend well together. Gently add custard to caramel pan.

Do this quick so there’s not a huge mess! Drizzle any

Place the unbaked flan over a larger and deeper pan

remaining caramel from the pan over the flan.

for a water bath. (this is what is typically called baño

6. Enjoy!

maria in Spanish) Add water to the larger pan until the

32

desserts

Irene’s Chocolate Cake Ingredients Cake:

Chocolate Bath:

4 ounces butter (1 bar)

1 can condensed milk

1 1/3 cups sifted flour

1/2 cup butter (1 bar)

1/2 cup unsweetened cocoa

1/2 cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon vanilla

1 1/2 teaspoon baking soda 1 cup sugar

Irene Vogelsong Associate Principal

1 teaspoon salt 1 teaspoon vanilla 3/4 cup milk

Instructions 1.

Using a hand mixer, mix butter with salt and vanilla. Add

6. Add the condensed milk, stir until thickened, then

sugar and eggs, one by one, always mixing.

remove it from heat.

2. Dry ingredients are sifted and mixed (flour, cocoa,

7. Add the vanilla and let cool (do not put mixture into

baking powder and soda), and added to the above

refrigerator, let cool at room temperature).

mixture, alternating with milk.

8. Apply to cooled off cake.

3. Pour into buttered and floured cake molds in the oven 350 for 25-30 minutes, check at 25 mins to avoid over baking (if double recipe is for about an hour, check at 50 minutes).

4. Use Bain Marie (make sure water is already boiling) to melt the butter for chocolate bath.

5. Once melted, add the cocoa, integrating well, moving the mixture with a wooden spoon.

33

Danny’s Pumpkin Cheesecake Cupcakes Ingredients 1 cup all-purpose flour

Filling:

1 teaspoon pumpkin pie spice

4 ounces cream cheese, at

1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon nutmeg

1/3 cup sugar 1/2 teaspoon pumpkin pie spice For Frosting: 1 cup (2 sticks) unsalted butter, at

1/4 teaspoon salt

Danny Brindisi Senior Project Architect

room temperature

room temperature

1 cup pumpkin puree 1/2 cup sugar

3 cups confectioners’ sugar 2 tablespoons milk

1/3 cup brown sugar, packed 1/2 cup vegetable oil

2 teaspoons vanilla extract 1 teaspoon pumpkin pie spice

2 large eggs

Instructions 1.

Preheat oven to 350 degrees F. Line a 12-cup standard

Drop 2 teaspoons cream cheese filling into the center of

muffin tin with paper liners; set aside.

each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for 15-18 minutes,

2. In bowl of an electric mixer fitted with paddle

or until a tester inserted in center comes out clean.

attachment, beat cream cheese, sugar and pumpkin

Remove from oven and cool completely on a wire rack

pie spice on medium speed until light and fluffy,

before frosting.

approximately 2-3 minutes; set aside.

7. In bowl of an electric mixer fitted with paddle

3. In a large bowl, combine flour, pumpkin pie

attachment, beat butter and confectioners’ sugar on

spice, baking powder, cinnamon, baking soda,

medium speed until light and fluffy, approximately 1-2

nutmeg and salt.

minutes. With mixer on low speed, add milk, vanilla

4. In a large glass measuring cup or another bowl,

and pumpkin pie spice, beating just until incorporated.

whisk together pumpkin puree, sugars, vegetable

Increase speed to medium high and beat until frosting is

oil and eggs.

light and fluffy, approximately 1-2 minutes.

5. Pour mixture over dry ingredients and stir using a rubber

8. Place frosting in an icing bag with decorative tip and

spatula just until moist.

apply to top of cooled cupcake, or alternatively apply icing to top of cupcake with a rubber spatula.

6. Scoop a spoonful of batter evenly into the muffin tray.

34

desserts

David’s Chocolate Amaretti Cookies Ingredients 2 cups almond flour, sifted 1 cup granulated sugar 3 tablespoon Dutch-process cocoa powder pinch salt 2 large egg whites 1/4 teaspoon lemon juice 1/2 teaspoon almond extract

David Harrison Senior Project Manager

confectioners’ sugar, as needed

Instructions 1.

Preheat oven to 300 degrees F. Stack two matching,

small cookie scoop to portion dough into 1-inch balls.

heavyweight, light to medium colored cookie sheets

Roll into a smooth ball, then roll in powdered sugar.

one inside the other (stacking two cookie sheets

Arrange on parchment or silicon-lined baking sheets,

together keeps the bottoms of the cookies from

leaving 1 inch of space between cookies.

getting too brown). Line with parchment paper or a

6. Bake for 30 to 35 minutes until tops are cracked and

silicone baking mat.

bottoms are just starting to darken (if you are NOT using

2. In a large bowl, whisk together almond flour, sugar,

doubled cookie sheets your cookies will brown much

cocoa and salt until evenly incorporated.

quicker, and will likely only need 25 minutes, so watch them closely). Remove from oven; let cool a few minutes,

3. In a mixing bowl or the bowl of a stand mixer fitted with

then transfer to wire racks to cool completely.

the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.

7. Cookies will keep at room temperature in an airtight bag or container for up to 5 days.

4. Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky

8. Alternatives – add another ¼ cup almond flour, and

dough, kneading with your hands if necessary. No need

either leave out cocoa for plain, or substitute with

to fold the egg whites in

1 ounce of Trader Joe’s freeze dried raspberries, finely ground.

5. Lightly dust your hands with powdered sugar. Use a

35

Gray’s Chocolate Pie Ingredients 1 stick butter 1 ounce baking chocolate (I prefer Ghirardelli’s semi-sweet) 1 cup sugar 2 eggs 1 teaspoon vanilla pie crust

Gray Hipp Designer II

Instructions 1.

Preheat oven to 425 degrees.

2. Slowly melt together butter and baking chocolate.

3. Add sugar and stir.

4. Remove from heat and add eggs, stir until fully mixed 5. Return to heat and add vanilla.

6. Pour into pie crust.

7. Bake at 425 degrees for 5 minutes. Adjust heat to 350 degrees and bake until firm in the center (approximately 20 minutes).

36

desserts

Meredith’s Pecan Pie Ingredients 3 eggs, well beaten 1/2 cup sugar 1 cup maple syrup dash of salt 3 tablespoons, melted 1 cup pecan halves 9 inch pie crust

Meredith Hall Interior Designer II

Instructions 1.

Combine first 5 ingredients, mixing well.

2. Sprinkle pecans over bottom of pie crust.

3. Pour syrup mixture, covering pecans.

4. Bake at 400 degrees for 12 minutes.

5. Reduce heat to 375 degrees for an additional 35 minutes or until set.

6. Enjoy!

37

2019

Happy Thanksgiving from all of us here in North Carolina!