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HOLIDAY COOKBOOK
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INSTINCTIVELY YOURS
Here at WH inc., we believe the kitchen is the heart of the home — it’s where we break bread together, celebrate the big moments, soak in the simple days and make memories to last a lifetime. This holiday season, whether you are reuniting after a year spent apart or recreating dishes that bring you comfort and joy while away from loved ones, gathering over holiday dishes truly makes a house a home. The recipes within this cookbook are as diverse as the people who have shared them; dishes that we (the WH inc. crew) have created memories over throughout the years and find closest to our hearts. Cheers to the holidays and gathering around food that makes us happy! Join WH inc. as you create new traditions or build upon old ones this year — traditions that will create the biggest memories. Wishing you a joyous holiday season. -WH inc.
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THE RECIPES BRUNCH APPS SIDES MAINS DESSERTS DRINKS
ASHLEY SCHAFFER
Brekkie Burrito Bake
“A great dish to share on holiday mornings. This recipe is meant to be super flexible, so feel free to tweak and make it yours. Enjoy!”
INGREDIENTS
DIRECTIONS
1 (20 oz.) bag frozen shredded potatoes* (do not thaw) Bonus points if spiced or southwest
1. Preheat oven to 375 degrees F.
1 (15 oz.) can black beans, drained and rinsed 1 (4 oz.) can chopped green chiles, drained 10 large eggs 1 cup sour cream 1 cup whole or 2% milk 1½ cups shredded sharp cheddar cheese (about 6 ounces)
2. Lightly coat a 13x9-inch baking dish with cooking spray. Add the shredded potatoes (break up any large clumps with your hands), beans and chiles. Stir to combine, then spread into an even layer. 3. Whisk the eggs, sour cream, milk, cheese, salt and pepper in a large bowl. Pour over the vegetable mixture. 4. Bake until the top is light golden-brown and a knife inserted in the center comes out clean, about 45 minutes. Let cool for 5 minutes before slicing. 5. Serve with your favorite tortillas, sliced avocado, salsa and hot sauce. Enjoy!
1 tsp. kosher salt ¼ tsp. black pepper Cooking spray
RECIPE NOTE Make ahead. Feel free to prep the night before so you can enjoy more time with your morning coffee. Once assembled, cover and store in the fridge overnight. Let sit at room temperature while the oven is heating prior to baking.
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KIM LATENDRESSE
Pumpkin Scones
INGREDIENTS
DIRECTIONS
Scones
Scones 1. Preheat the oven to 425 degrees F.
7 Tbs. sugar
2. Lightly oil a baking sheet or line it with parchment paper.
2 cups all-purpose flour
1 Tbs. baking powder ½ tsp. salt ½ tsp. ground cinnamon ½ tsp. ground nutmeg ¼ tsp. ground cloves ¼ tsp. ground ginger 6 Tbs. cold butter ½ can canned pumpkin 3 Tbs. half-and-half 1 large egg
Glaze
½ cup powdered sugar 1 Tbs. half-and-half
3. Combine flour, sugar, baking powder, salt and spices in a large bowl. 4. Using a pastry knife, fork or food processor, cut the butter into dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside. 5. In a separate bowl, whisk together the pumpkin, half-and-half and egg. 6. Fold the wet ingredients into the dry ingredients. 7. Form the dough into a ball. 8. Pat out the dough onto a lightly floured surface and form it into a 1 inch thick rectangle (about 9 inches long and 3 inches wide). 9. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. 10. Cut those three slices diagonally so that you have 6 triangular slices of dough. 11. Place on a prepared baking sheet 12. Bake for 14 to 16 minutes. Scones should begin to turn light brown. 13. Place on a wire rack to cool.
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Glaze 14. Mix the powdered sugar, half-and-half and spices (if desired) together until smooth. 15. When the scones are cooled, use the spoon to drizzle the glaze over the top of each scone.
“A few years ago, I was looking for something new to bake for fall weekend breakfast. I stumbled upon this pumpkin scone recipe that boasted being the top-secret copycat recipe for the Starbucks Pumpkin Scone. It is indeed!”
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TARA YANT
Raspberry Roll “I grew up with this on Christmas morning, among other holidays, and now my kids look forward to it as well. It’s quick, easy and tasty… and the perfect complement to eggs and bacon, or just coffee!”
INGREDIENTS
DIRECTIONS
1 3 oz. package cream cheese
1. Cut cream cheese and butter into
4 Tbs. butter (preferably unsalted) 2 cups Bisquick ⅓ cup milk ½ cup raspberry preserves (or more) 1 cup sifted powdered sugar 1-2 Tbs. milk ½ tsp. vanilla
Bisquick until crumbly. 2. Blend in ⅓ cup milk. 3. Turn onto floured surface; knead 8-10 strokes. 4. On waxed paper, roll dough to 12x8 inch rectangle. 5. Turn onto greased baking sheet, remove paper. 6. Spread preserves down center (doesn’t have to be raspberry, but this is my go-to). 7. Make 2-1/2 inch angled cuts at 1-inch intervals on each side, then fold over one at a time, alternating sides to create the braid affect. 8. Bake at 425 degrees for 12-15 minutes until light brown on top. 9. Combine powdered sugar, 1-2 Tbs milk and vanilla until smooth. 10. Drizzle on top once out of the oven and slightly cooled.
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Cheesy Bread a.k.a. “Cheesy Things” “Cheesy bread, aka, ‘Cheesy Things’, is always the first thing we eat every ZACH ZENTENO
year on Christmas. It’s been in my family for as long as I can remember, definitely before I was born. As a kid, I was obviously most excited to open presents on Christmas morning, but cheesy things were a close second.”
INGREDIENTS 1lb. block of jack cheese
Green onion
1lb. block of cheddar cheese (medium or sharp)
Mayonnaise French bread
DIRECTIONS 1. Use cheese grater to grate both blocks of cheese, add to large bowl. 2. Dice green onions, add to bowl (amount according to your preference). 3. Add roughly 1 Tbs. of mayonnaise to bowl (just enough mayo to bind the cheese and green onions so it doesn’t fall apart). 4. Mix all contents in bowl for even distribution of all ingredients. 5. Scoop cheese mix onto sliced French bread, put onto large baking tray. 6. Put tray in oven, using the broiler. 7. Cook until cheese is melted, typically 1-2 minutes (cook time can vary depending on individual broilers). Enjoy!
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LIZ WILLIAMS
Sesame Cream Cheese Spread
“My mom made this for gatherings when I was young, and now my brother and I continue to make it. It takes 5 minutes to prepare and really is good, trust me.”
INGREDIENTS
DIRECTIONS
1-2 8 oz. blocks of cream cheese
1. Pour sesame seeds into a flat bowl/pie pan.
1 jar of sesame seeds 1 bottle of soy sauce Triscuits and veggies
2. Roll blocks of cream cheese in sesame seeds, so the blocks are completely covered. 3. Place the sesame covered cream cheese on a serving dish with edges, and pour the soy sauce into the base of the dish. 4. Serve with Triscuits and veggies.
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LAURA SCHMITT
Crispy Gold Potatoes with Walnut Dressing
“To be perfectly honest, I got tired of mashed potatoes and wanted to offer an alternative that looked beautiful and tasted delicious. This also works as a game-changing appetizer to bring to a holiday party.” INGREDIENTS 1.5-2 lbs.Yukon Gold potatoes 3/4 cup kosher salt
1 Tbs. Aleppo pepper (red pepper flakes will do, but reduce to ½ Tbs.)
1 cup extra-virgin olive oil
1 cup sour cream or cull fat Greek yogurt
½ cup chopped walnuts (hazelnuts would also work)
½ cup fresh parsley
2 anchovy fillets
Lemon wedges (for serving)
2 cloves garlic ¼ cup golden raisins
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DIRECTIONS 1. In a large stock pot or Dutch Oven, add potatoes and cover with cold water. Add ¾ cup of kosher salt and bring to a boil. When water is at a boil, reduce to medium-low heat to bring potatoes to a simmer, cook until potatoes are fork tender (time will depend on potato size; be careful not to overcook). Once done, drain and transfer to a baking sheet. While the potatoes are cooking preheat your oven to 450 degrees. 2. Once potatoes are cooked and placed on a baking sheet, use the bottom of a mug or measuring cup to press firmly down on each potato until smushed but still somewhat intact. Once smushed, drizzle ½ cup of olive oil over potatoes, making certain that every nook has a bit of oil and potatoes are covered. Season lightly with salt and black pepper and roast potatoes until golden brown — about 40 minutes should do. 3. While the potatoes cook, start to prepare the walnut dressing. Using a small saucepan, add chopped walnuts, anchovy, and ⅓ cup of olive oil to your saucepan over medium-low heat. Stir occasionally as the oil comes to temperature and the anchovy disintegrates into the sauce. After about 6-8 minutes your sauce should be simmering and the walnuts will begin to brown. Pay attention as it’s easy to burn the walnuts at this point. Once the walnuts are golden, remove from heat and transfer to a small heat-proof bowl (this is incredibly important). 4. In the small bowl, add the raisins, Aleppo pepper, and finely grate garlic cloves (using a Microplane) over the walnut/oil mixture. Mix to combine until everything is evenly incorporated. 5. On a serving platter, spread a thick layer of sour cream in a circular pattern using the back of a spoon. Arrange the potatoes on top of the sour cream, and gently pour the walnut dressing over the potatoes. Top parsley over potatoes, pulling the leaves from their stem. Cut a lemon into thick wedges and place alongside. -21
KEN STOCK
Cheesy Potatoes INGREDIENTS
DIRECTIONS
1 bag country style cubed potatoes frozen
Prep 1. In large bowl, mix frozen potatoes, add sour cream, add chicken soup.
2 cups finely shredded cheddar cheese 1 can cream of chicken soup 8 oz. sour cream 1 stick butter, melted Onion powder to taste 1 cup crushed potato chips
2. Drizzle with melted butter. 3. Mix in 1 cup of cheese. 4. Sprinkle and mix ½ tablespoon onion powder to taste. Bake 5. Preheat oven to 350 degrees. 6. Place entire mixture in a 9x13 glass baking dish, ungreased. 7. Top with remaining cup of cheese. 8. Bake in preheated oven at 350 degrees for 1 hour. 9. Place crushed potato chips evenly over potato mixture during last 15 to 20 minutes of baking time. 10. Remove from oven and let rest for 5-10 minutes before serving. Careful—the dish will be hot.
“This side dish has been served with our Christmas meals since I was a kid. As far as I know, this is the first time it’s ever been written down, as it was passed from my Oma to my mother, and now on to you. Enjoy.”
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KATIE BOCK
Sweet and Simple Apple Sauce “I could always tell it was the holidays when the smell of cinnamon and sweet apples filled our house. I realized the true beauty of this recipe when I left for college—it’s incredibly easy to make. As someone who religiously follows measurements in the kitchen for the sake of others, I don’t mean it lightly when I say this is the one recipe I measure with my heart. Nowadays, it’s one of my favorite ways to welcome the season and make my little apartment extra cozy.” INGREDIENTS
DIRECTIONS
6-10 Granny Smith apples
1. Peel and roughly dice your apples—no need to
Brown sugar
be perfect, everything is going to get cooked
Cinnamon
down! Make sure to cut out the apple cores.
Pumpkin pie seasoning (optional)
2. Throw the apple into your Crock-Pot, Instant Pot, or large pot on your stove. 3. Pour brown sugar and cinnamon into the pot and stir. I look for a gentle but thorough coating of both sugar and seasoning. I’ve recently been including a couple shakes of pumpkin pie spice to complement the tang of the Granny Smith. 4. Cook on low heat, stirring every 30 minutes or so. Once it’s more sauce than diced apple, give it a taste and season as necessary. 5. Enjoy warm or cold!
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E M I LY B U T T E R F I E L D
Cranberry Salad
“This is a dish my mom has made for Thanksgiving or Christmas brunch since I was a kid. I love it because it's refreshing as a side dish (instead of a lump of canned cranberry sauce) or works great as a dessert topped with fresh whipped cream. And, it holds up well for leftovers!”
INGREDIENTS
DIRECTIONS
3 cups boiling water
1. Dissolve Jell-O in boiling water, then stir in
2-3 oz. of boxes of black cherry Jell-O
all remaining ingredients. Chill until set.
1 package whole cranberries, chopped 1½ cups of sugar 1 Granny Smith apple, chopped 1 can mandarin oranges 1 can pineapple tidbits 1 cup chopped celery 1 cup chopped walnuts (optional)
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TARA YANT
Green Beans with Caramelized Shallots and Roasted Mushrooms “I stumbled upon this recipe about ten years ago and have been making it almost every Thanksgiving or Christmas since. It’s a freshtasting alternative to the typical green bean casserole and I love the addition of locally foraged chanties and toasted hazelnuts.”
INGREDIENTS
DIRECTIONS
1 lb. cremini or chanterelle mushrooms, brushed clean and quartered
1. Preheat oven to 400 degrees F. 2. In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the
2 Tbs. extra-virgin olive oil
mushrooms to a baking sheet. Roast, stirring the
Salt and freshly ground pepper, to taste
slightly shriveled and crisp around the edges, about 20
1 Tbs. minced garlic 2½ lb. green beans, trimmed 1 cup caramelized shallots ¼ cup chopped toasted hazelnuts
mushrooms occasionally, until they are well browned, minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander. 4. Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts.
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REN ESTRADA
Baked Mac and Cheese
“Since I moved to Seattle four years ago, my Thanksgiving traditions have been spent with my closest friend (and her growing family) here. It’s tough to travel back to my home city of Las Vegas to be with my immediate family on Thanksgiving so I’ve really appreciated these friends that have become my family, and my home away from home. They always make my favorite Baked Mac and Cheese for Thanksgiving dinner and are sure to send me home with leftovers. When I go home to Vegas for Christmas, I make this side dish for my family... a favorite of theirs!”
INGREDIENTS 1 lb. dried elbow pasta ½ cup unsalted butter ½ cup flour 1½ cups whole milk 2½ cups half-and-half 4 cups grated medium sharp cheddar cheese 2 cups grated Gruyere cheese ½ Tbs. salt ½ tsp. black pepper ¼ tsp. paprika
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DIRECTIONS 1. Preheat oven to 325 degrees and grease a 3 qt. baking dish (9x13 inches). 2. Bring a large pot of salted water to a boil. You’ll want to cook the pasta al dente. Add dried pasta and cook 1 minute less than the package directs. Drain and toss with a little olive oil to keep from sticking. 3. Grate cheeses and toss them together to mix, then divide into three piles. (3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for the topping) 4. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the milk/half-and-half, while whisking constantly until smooth. Slowly pour in the remaining milk/halfand-half, while whisking constantly until combined and smooth. 5. Continue to heat over medium heat, whisking very often, until thickened. 6. Remove from the heat and stir in spices and 1½ cups of the cheeses, stirring to melt and combine. Stir in another 1½ cups of cheese and stir until completely melted and smooth. 7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1½ cups of grated cheeses, then top that with the remaining pasta mixture. 8. Sprinkle the top with the last 1½ cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. 9. Enjoy! -29
MARTIN MAISONPIERRE
Instant Pot Beef Bourguignon
“This is one of my favorite dishes, but it would take
stovetop and in the oven. Turning this into an Instan
occasions’ recipe into something our family eats thr
INGREDIENTS
DIRECTIONS
1 Tbs. oil
1. Set Instant Pot to “Sauté.” Drizzle with oil and sear bacon
6 slices bacon, roughly chopped 3 lbs. chuck beef cut into 2-inch pieces 1 cup red cooking wine (can sub chicken broth) 2 cups beef broth ½ cup tomato sauce 1 beef boullion cube, crushed ¼ cup flour 2 large carrots cut into 2-inch pieces 1 white onion, chopped 1 Tbs. minced garlic 2 Tbs. fresh thyme, chopped, or 3 tsps dried thyme 1 lb. baby potatoes 8 oz. fresh mushrooms, sliced 1-2 tsps. salt or to taste
3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel-lined plate and set aside. 2. Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides. 3. Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce and boullion. Gradually whisk in flour. 4. Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to “Pressure Cook” or “Manual.” Set to 45 minutes. 5. Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to “Vent” and do a quick release. Once float valve drops, remove lid. Set to “Sauté” again and allow to thicken for 5-10 minutes. 6. Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley.
½ tsp. pepper Chopped parsley for garnish
RECIPE NOTE Slow cooker instructions: Use a skillet on the stove over medium-high heat for steps 1, 2 and 3. In step 4, transfer everything from the skillet into a slow cooker, then cover and cook on low for 6-8 hours. Uncover, set to HIGH, and stir in corn starch slurry. Allow to thicken for about 30 minutes, then finish with step 6 as written. -32
e so much time and effort on the
nt Pot dish made this ‘special
roughout the winter.”
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MARTIN MAISONPIERRE
Bourbon Brined Spatchcocked Smoked Turkey INGREDIENTS
DIRECTIONS
1 12-14 lb. whole, thawed turkey
Spatchcocking the bird 1. Remove the turkey from its 12-hour brine.
Brine
8 quarts water
1½ cups kosher salt ⅓ cup brown sugar 1 cup bourbon 2 oranges, cut into quarters 1 lemon, cut into quarters ⅓ cup whole peppercorns 10 whole garlic cloves 2 dried bay leaves
Dry Rub
You will likely only need ½ of the below for this recipe. We suggest making a large batch, using what you need for the turkey, and saving the rest for your next turkey, chicken or pork recipe. You’ll thank us later. 1 cup brown sugar
2. Lay the brined turkey breast side-down on a cutting board and pat the backbone area dry with a paper towel. 3. Using heavy-duty kitchen shears or purpose-built poultry shears, cut along the left and right side of the turkey backbone, removing the backbone from the bird entirely. You will encounter additional resistance when cutting through the thigh-bone connection. 4. Once the backbone has been removed, trim any excess skin and fat from the neck area and either slit the wishbone with the shears or a knife, or remove the wishbone entirely. 5. Turn the turkey over and arrange both legs so they are out from under the bird. Using the butt of your hand, press down very firmly on the ridge of the breastbone and flatten the bird out all the way down to the cutting board. 6. Finally, tuck the wing tips behind the breast or remove the wing tips entirely. This is not strictly necessary, but if removed, it will prevent the wing tips from burning on the smoker.
½ cup kosher salt 4 Tbs. smoked paprika 2 Tbs.coarse black pepper ½ Tbs. cumin ½ Tbs. onion powder ½ Tbs. garlic powder 1 tsp. cayenne pepper -34
Smoking the turkey 7. Season liberally with dry rub and place into the refrigerator for 3-4 hours. 8. After this period, preheat the Big Green Egg to 350 degrees using lump charcoal. Prior to placing the turkey on the grill, add your favorite smoking wood — we suggest cherry or apple as its milder flavor complements poultry. 9. Place turkey, bone side down, on the Egg and close, keeping the temperature steady at 350 degrees. 10. With a digital meat probe, check the breast and thigh or leg. Smoke until the internal temperature of both reads 165 degrees F. Use an instant read to check temp in various parts of the turkey, even if the digital probes read 165 to confirm all parts of the turkey are cooked through. 11. Remove from smoker (will likely take around 2 hours for a 14-pound bird) and cover with foil. Let cool for ~30 minutes. Then slice and serve.
“While not the fastest recipe, it is certainly one of the most delicious. Taking a typical holiday meat and blasting it with smoke and bourbon flavors, you may never go back to roasting a turkey in the oven again.”
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KATIE VAN RIPER
Seafood Mornay
INGREDIENTS
DIRECTIONS
Seafood
1. Poach shrimp and scallops in white wine for 4 minutes.
*Omit any seafood as needed for allergy purposes
1¼ lb. of shrimp ½ lb. scallops ½ lb. cooked lobster ½ lb. crab meat ½ cup white wine
Sauce
6 Tbs. butter
2 Tbs. chopped white onion 2 cups milk ½ cup swiss cheese ⅔ cup parmesan ½ cup Gruyère cheese (or Gouda) Salt and pepper ⅛ tsp. nutmeg
Topping
½ cup crushed Ritz crackers
¼ cup melted better Paprika
2. Combine with cooked lobster and crab meat and arrange together in a baking dish. 3. Melt butter and sauté with chopped onion. 4. Gradually add milk and cook on medium heat until thick and bubbly, stirring constantly. 5. Take off heat and slowly add cheese, stirring to melt as you go. 6. Add salt and pepper to taste and nutmeg. 7. Pour sauce over seafood. 8. Sprinkle topping over seafood and sauce and top with paprika. 9. Bake 20–30 minutes. 10. Serve! RECIPE NOTE We serve this over white rice but it can also be served over your preferred pasta (I would suggest fettucine). Be forewarned – it’s incredibly rich and filling! Start slow.
“As a born and raised Mainer, I will take all the seafood I can get. Making this dish on Christmas Eve with my mom is one of my favorite holiday traditions. We enjoy with plenty of wine, lots of love and gratitude, and eat it as leftovers the next day after my other favorite holiday tradition: skiing on Christmas morning!” -36
MICHAEL DOLAN
Southwest Bowls
“This is a recipe that my wife found during lockdown, and we’ve just kept making it. We really like how customizable it is and the relatively low effort involved for a surprisingly filling veggie dish.”
INGREDIENTS
DIRECTIONS
2 bell peppers, sliced (we use 1 red and 1 orange)
1. Preheat oven to 425 degrees.
1 onion, sliced (yellow or red)
2. Begin cooking rice in a rice cooker or pressure cooker.
1 cup brown rice 1 can black beans 1 cup cherry tomatoes, sliced 1 avocado, sliced Jalapeños, sliced Shredded cheese Olive oil Salt and pepper to taste
3. While oven is heating and rice is cooking, slice bell peppers and onion. Mix together on large baking sheet. Sprinkle with olive oil, salt and pepper. 4. Roast in oven for 20 minutes, stirring halfway through. 5. While bell peppers and onion are roasting, prepare other ingredients by slicing vegetables and heating black beans. 6. When everything is ready, customize bowls with whichever ingredients you want, and other toppings based on personal preference (salsa, sour cream, pico de gallo, meat of your choice, etc.). Serve alone or with tortilla chips.
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TIANA NOBLE
Kluski
INGREDIENTS
DIRECTIONS
1 lb. ground beef
1. Preheat oven to 350 degrees.
1 small onion, diced (optional—I do not use)
2. Bring a pot of water to a boil; cook Kluski noodles
2 8 oz. cans of mushrooms 1 16 oz. can of tomato sauce 1 8 oz. can of tomato sauce
according to directions (about 8-10 minutes). 3. Meanwhile, brown ground beef in a pan until there’s no pink. 4. Add mushrooms, tomato sauce, cheese and spices to beef and mix thoroughly.
1 8 oz. package of grated Cheddar cheese (can add more if you’d like)
5. Drain noodles and add meat/cheese mixture to pot.
1 12 oz. package of Kluski noodles
6. At this point, you can taste and adjust
Garlic powder, onion powder, Italian seasoning, salt & pepper to taste (I start with about ½ tsp of each)
seasoning and/or add a bit more cheese. 7. Transfer Kluski to a 13 x 9-inch (or 10x10) baking dish. 8. Cook for 45 minutes (depending on your oven, it may take more or less time); you want a slight crust on the top of the pan. 9. Enjoy with a nice salad!
“This is a dish that started with my grandma and has been passed down through the family. Since my family is spread out around the country, this dish always reminds me of memories that have been made during the holidays – especially when we can’t get everyone together at once to celebrate.”
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TOM PARSONS
Snowball Cookies INGREDIENTS
DIRECTIONS
8 oz. butter
1. Heat the oven to 325 degrees.
½ cup sugar
2. Blend the butter, sugar and vanilla.
2 tsps. vanilla extract 2 cups all-purpose flour
3. Stir the flour with the salt and beat into the butter.
½ tsp. salt (optional)
4. Stir in the pecans.
1 cup coarsely ground pecans or walnuts
5. Drop teaspoonfuls of the mixture on nonstick baking sheets OR roll into 1-inch balls.
Confectioners’ sugar for coating
6. Bake at 325 degrees until golden, about 20 to 25 minutes. 7. Remove and let cool. Roll twice in confectioners’ sugar.
“Snowball cookies are a holiday classic in the Parsons’ household. Every year when you see a pile of snowballs in the kitchen, you know Christmas is right around the corner. Enjoy!”
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MARC WILLIAMS
Bananas Foster
“Bananas Foster is an age-old recipe that stands up to modern tastes. Classic and refined, this dessert is sure to be a highlight of any meal, especially around the holidays.”
INGREDIENTS ¼ cup butter ⅔ cup dark brown sugar 3 ½ Tbs. of good dark rum 1 ½ tsps. vanilla extract ½ tsp. ground cinnamon 3 bananas, peeled and sliced lengthwise and crosswise 1 pint dulce de leche ice cream (or vanilla if you prefer a more traditional route)
DIRECTIONS 1. Use a large non-stick frying pan. Heat up on medium, melt butter in. Then stir in brown sugar. Add rum and take a little taste for the chef ;). Add in vanilla and cinnamon. 2. When mixture begins to bubble, place bananas in a pan. Cook until bananas are hot – 1 to 2 minutes and looking a little caramelized, but not totally mush. 3. Serve over ice cream, drizzle some of the sauce and arrange it to look nice. I like to use a shallow bowl for serving.
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Bourbon Pecan Pie
“This is a Southern classic, the proper way. This has been my go-to holiday dish that brings a little bit of my Georgia roots to any PNW holiday dinner. Easy to devour the leftovers
MATT GLASS
while they are cold, or serve hot with vanilla ice cream.” INGREDIENTS
DIRECTIONS
Crust
To make the crust 1. Chill the butter in the freezer for 15 minutes.
4 Tbs. unsalted butter, cubed 3 ½ oz. pecan halves or pieces 6 oz. all-purpose flour, plus extra for rolling ½ tsp. kosher salt 2 Tbs. ice water 2 Tbs. bourbon, chilled OR 1 Frozen Pie Crust…
Filling
3 large eggs 3½ oz. sugar 6 oz. golden syrup 4 Tbs. unsalted butter, melted and cooled slightly 1 Tbs. bourbon 1 tsp. vanilla extract ¼ tsp. kosher salt 2 Tbs. bourbon, chilled
2. Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes. OR Open the frozen crust box! Assembling the pie 3. Heat the oven to 350 degrees F. 4. Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside. 5. Evenly sprinkle the 6 oz. of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3.5 to 4 hours.
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DARREN HENDRIX
Smoked Chocolate Chip Cookies INGREDIENTS
DIRECTIONS
1 cup salted butter (softened)
1. Fire up your charcoal/pre-heat grill to 375 degrees. You are going to want indirect heat, so keep the charcoal in a basket on one side of the grill if you are using a typical kettle-style grill. A pellet or Big Green Egg work great too. You want as close to 375 degrees as possible, so use a thermometer (multi-zone preferred).
1 cup white granulated sugar 1 cup light brown sugar 2 tsps. vanilla extract 2 large eggs 3 cups all purpose flour 1 tsp. baking soda ½ tsp. baking powder 1 tsp. sea salt 2 cups (or more) of chocolate chips or chunks Chopped walnuts or pecans for topping (optional)
Equipment
Smoker / BBQ (Weber, Traeger, Big Green Egg, etc) Cast iron griddle or pan Charcoal or pellets Apple or cherry wood chunks
2. Mix your dry ingredients (flour, baking soda, salt, baking powder) and set aside. 3. Cream together butter and sugars until combined. 4. Beat eggs with vanilla until fluffy and mix in with the sugar/butter. 5. Mix in the dry ingredients until combined. 6. Add and fold in your chocolate chips or chunks. I like to chop up homemade bars into chunks instead of using chips. For this batch I used a 65% darkmilk chocolate. This is also the time to toss in some chopped pecans or walnuts if you want. 7. Roll mixed dough into balls and try to keep them consistent. Make sure they all get a bunch of chocolate chunks and nuts if you use them. 8. Rub butter on your cast iron griddle or pan and place in grill to pre-heat for a few minutes. Throw in a chunk of apple or cherry wood while you’re in there, too.
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9. When your grill is back up to 375 degrees or close to it, place your cookie dough balls directly on the griddle and close it up. Note: You want the lid vents to be above your cookies, which should be the opposite side from where your charcoal is. We want indirect heat to do the baking and for the smoke to travel over the top of your cookies on its way out of the grill. 10. Let them bake in the grill for roughly 10 minutes. It will vary based on your grill and temperature. For this batch it took a little longer, maybe 12 minutes or so. The cookies will brown more than they would in the oven, so it can be deceiving. DO NOT OVERCOOK THEM. We want them a little gooey. 11. We buttered the griddle but the cookies may still stick a little. Carefully remove them and cool on a wire rack before digging in.
“If you can bake it you can probably smoke it, and who doesn’t love chocolate chip cookies? Here’s a recipe for a different take on a classic treat to add to your holiday menu, or really any time.” -47
KIM LATENDRESSE
Pumpkin Cheesecake INGREDIENTS
DIRECTIONS
1 cup canned pumpkin puree
1. Preheat the oven to 350 degrees.
8 oz. cream cheese ½ cup sugar 3 eggs ¼ cup sour cream 2 Tbs. Karo corn syrup ½ tsp. cinnamon or pumpkin pie spice Store-bought graham cracker crust Whipped cream for topping (optional) Pinch of nutmeg (optional)
2. Place all of the ingredients in a blender and blend until smooth. 3. Pour the mixture into the prepared crust until it reaches about ¼ inches from the top. 4. Bake for 45 minutes. 5. Cool 4 hours in the refrigerator before serving. 6. Top with whipped cream and a pinch of nutmeg before serving if desired. RECIPE NOTE Only fill the crust to ¼ inches from the top. If you have extra cheesecake filing, place liners in a mini muffin pan. Add a few graham cracker crumbs to the bottom and fill ¾ of the way. Bake 20 minutes at 350 degrees.
“My husband Greg makes our entire meal at Thanksgiving. He received this recipe from a former co-worker while they were having lunch and comparing holiday menus. She challenged him to try this dessert and we’re so glad she did. This cheesecake has replaced pumpkin pie for us at Thanksgiving.”
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AMY ENGLAND
Scotcheroos
“A Midwest favorite that is quick and simple!”
INGREDIENTS
DIRECTIONS
1 cup light corn syrup
1. Place corn syrup and sugar into 3 qt. saucepan.
1 cup sugar
2. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat.
1 cup peanut butter 6 cups rice krispies 1 package semi-sweet chocolate chips 1 cup butterscotch chips
3. Stir in peanut butter. Mix well. Add Kellogg's Rice Krispies cereal. Stir until well-coated. 4. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. 5. Melt chocolate and butterscotch chips together in 1 qt. saucepan over low heat, stirring constantly. 6. Spread evenly over cereal mixture. Let stand until firm. 7. Cut into 2 x 1-inch bars when cool.
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TAYLOR STACKMAN
Gin Fizzes INGREDIENTS
DIRECTIONS
2 oz. lemon juice
1. In large cocktail shaker, combine gin, orange flower water, half-and-half, lemon juice and powdered sugar. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more.
5 oz. gin 6 tsps. powdered sugar 3 oz. soda 6 oz. half-and-half 8 ice cubes
2. Strain mixture into 8 oz. glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently ease soda water/froth mix onto drink and serve.
4 dashes of orange flower water
“Gin fizzes are a drink that my dad’s side of the family enjoys during Christmas morning
breakfast. The recipe originated from my dad’s side of the
family and started with Easter morning, but has become a
tradition on Christmas as well. When I asked my family why
gin fizzes became a tradition, they said, ‘We like to drink!’”
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DARREN HENDRIX
Spiced Chai Cocktail INGREDIENTS
DIRECTIONS
Vanilla almond milk
1. Add to your cocktail shaker with ice: ⅔ cup vanilla almond milk ⅓ cup liquid chai tea concentrate 1½ -3 oz. whiskey 1 Tbs. maple syrup
Liquid chai tea concentrate Whiskey Maple syrup Ground cinnamon or chai spice powder Cinnamon stick
2. Shake and pour over ice. 3. Top with cinnamon or chai spice powder. 4. Add a cinnamon stick for garnish.
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Contributors Amy England
Kim Latendresse
Ren Estrada
Ashley Schaffer
Laura Schmitt
Tara Yant
Darren Hendrix
Liz Williams
Taylor Stackman
Emily Butterfield
Marc Williams
Tiana Noble
Katie Bock
Martin Maisonpierre
Tom Parsons
Katie Van Riper
Matt Glass
Zach Zenteno
Ken Stock
Michael Dolan
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