Happy Holidays
This time of year, we gather with friends and loved ones to share joy and laughter (and, of course, food), while taking time to reflect and give thanks for all that we have. In the spirit of sharing food, the team at Cozen O’Connor is sharing some of our favorite holiday recipes and traditions.
Chicken Soup
Submitted by Joel M., Member, New York
Every Christmas Eve my family makes homemade pizza (using San Marzano tomatoes, fresh mozzarella, and truffle oil), and this chicken soup.
Ingredients
1 onion
2 carrots
2 celery stalks
1 tbsp butter
salt (to taste)
pepper (to taste)
2 bay leaves
thyme (to taste)
marjoram (to taste)
parsley (to taste)
1 bag of egg noodles
roasted chicken
Instructions
Sauté a chopped onion in a Dutch oven with butter.
Then add in chopped carrots and celery, and fill the Dutch oven with chicken stock (or you may use homemade stock).
Add salt, pepper, bay leaves, thyme, marjoram, parsley, and bring to a boil.
Then add egg noodles and shredded roasted chicken.
Let soup simmer for 30+ minutes.
Holiday Tradition
Every Hanukkah we host a cookie party, including my 88-year-old mother-in- law, my two sisters-in-law and two brothers-in-law, and all of our adult children, their spouses and their children (26 of us) at our home. Everyone makes at least one type of cookie, and a vote is taken to determine first, second, and third place.
Ellen M., Office Managing Partner, Boca Raton
Luciano Italian Gravy
Submitted by Ann-Marie L., Member, Washington, D.C.
Also known as marinara sauce, I make this sauce for everything, from Sunday afternoons to big family celebrations.
Ingredients
Olive oil to coat bottom of large pot
Stick of real butter
3-5 chopped carrots
Stalk of celery, chopped
½ or full sweet onion (to taste preference), chopped
½ or full head of garlic (to taste preference), chopped
Handful of fresh basil, chopped
Even larger handful of fresh, flat-leaf parsley (not curly), chopped
A few pinches of dried oregano
A couple shakes of red pepper flakes
A dozen or so turns of fresh ground black pepper
A few generous pinches of kosher salt
3-4 tbsp of sugar
1 bay leaf
2-3 large cans (28 oz) of whole peeled tomatoes (I love San Marzano)
2 cans of crushed or diced tomatoes
2 cans of pureed tomatoes
2 cans of tomato paste
Instructions
In a large pot, heat olive oil and butter on low until melted. Add carrots and celery, cook on low until soft, about 10-15 minutes.
Add onions until translucent.
Add garlic, basil, parsley, oregano, red pepper flakes, black pepper, and salt.
Add all the cans of tomatoes. Fill the tomato paste cans with filtered water and add to pot.
Add bay leaf. Stir well. Put on lid and let simmer on low for a few hours, stirring occasionally.
Remove bay leaf, add sugar, and use immersion blender to puree sauce (to smooth out lumps of tomatoes, spices, and even the taste – this is very important so it’s not like a stew).
Let simmer a few more hours. Taste to determine if you need more salt (you will), pepper, etc. Add Parmigiano Reggiano cheese.
Fun add ins: Add in roasted red peppers or garlic-sauteed mushrooms. For a very garlicy taste, roast two heads of garlic in the oven with olive oil in tinfoil on a baking sheet ahead of time, then crush and add to sauce. For a spicy flare, in addition to more red pepper, add white pepper, chili pepper, and cumin.
If making a meat sauce, add in ground beef and/or ground sausage and brown before adding in tomatoes. Use a large spoon or ladle to remove some of the excess fat juices before adding tomatoes.
Don’ts: Don’t add in salt until veggies are cooked – it’ll prevent them from sweating. Don’t put the garlic in until the other veggies are cooked; otherwise it can burn. Don’t add sugar until the last hour or two to avoid burning. Don’t stress about exact measurements – sauce is all about cooking to taste. Bon appetite!
KRS’s World Famous Latkes
Submitted by Shannon S., Member, New York
The holidays have always been a time of warmth, love, and togetherness for my family. Growing up, my family home was a beacon of light and love during Hanukkah. The scent of my mom’s delicious latkes would fill our entire house. While she cooked, we gathered around the kitchen table laughing, recounted the year’s events, and the good times we had. Then we ate, of course. I lost my mom two years ago and my life was changed. The first Hanukkah without her was the hardest. But I know my mom’s spirit lives on in the traditions she instilled in me. She was a great host, and loved a good party. In my determination to honor her memory, my husband and I took up the mantle of making my mom’s latkes. It brings us a sense of connection to her. The family ritual brings back a flood of memories, each one a testament to the love and happiness that had always filled my home. My mother’s legacy is alive and well, not just in the latkes, but in the love and unity that they symbolize.
Ingredients
1 ½ lbs Yukon Gold potatoes (3 to 4 potatoes)
½ medium yellow onion
1 large egg
2 tbsp matzo meal (or as we like to say, “we don’t measure with cups or spoons, but with love”)
1 tsp Kosher salt (see above)
A smidge of freshly ground black pepper.
1 cup of either: chicken schmaltz/vegetable shortening/olive oil/coconut oil (Depending upon how healthy you care to be during a holiday that CELEBRATES OIL!)
Applesauce/sour cream/smoked salmon/olive tapenade/fruit preserves depending if you are craving sweet or savory, fancy or low key, the topping selection is up to you!
Instructions
Peel and grate the potatoes and onion using a box grater (please be careful not to slice your fingers!) or food processor. Place the grated potatoes in a bowl of cold water to prevent browning.
Drain the potatoes and onion in a colander, pressing out as much liquid as possible. Transfer to a clean kitchen towel and squeeze out any remaining moisture.
In a large bowl, combine the grated potatoes and onion with the egg, breadcrumbs, salt, and pepper. Mix well.
In a large skillet, heat the schmaltz, shortening, or oil over medium-high heat until shimmering.
Drop a nice helping of the potato mixture into the hot oil, flattening them slightly with a spatula. Fry until golden brown and crisp, about 3-4 minutes per side.
Transfer the latkes to a paper towel-lined plate to drain. Serve hot with whatever topping you are craving!
Snowflakes
Submitted by Elise M., Legal Practice Assistant, Philadelphia
A former co-worker won one of the office baking contests with this recipe. I had a submission of my own in the contest, but even I voted for this cookie.
Ingredients
3 egg whites
1 ½ c sugar
10 oz. bag almond slivers
Instructions
Beat eggs and sugar until batter comes to a peak (30 minutes). Best to use a stand mixer.
Add almonds.
Place ½ teaspoon onto parchment paper/cookie sheet.
Bake at 325 F for 30 minutes.
Christmas Cake
Submitted by Michael O., Chair Canadian Competition Practice, Toronto
Also known as Czechoslovakian Light Fruit Cake, my mother got the recipe from a cookbook put together by the ladies at Canadian Forces Station Alaska in 1968 (we were posted there then; I was 3). She made this cake every year until we all moved out on our own. I’ve made these cakes every year since my wife and I started our family. So this cake was a part of my Christmas growing up, and part of my kids’ too. Over the years we’ve made changes to the recipe; my mum ditched the peel that the original recipe called for and she experimented with using cherry brandy to brush over the cakes for a time.
Ingredients
Fruit
1 lb golden raisins
4 oz almonds (whole, blanched)
8 oz glazed red cherries
4 oz glazed green cherries
4 oz glazed pineapple chunks
brandy for soaking fruit
Cake batter
2 1/4 c all-purpose flour
1 1/3 c white sugar
1 c unsalted butter
4 eggs
1/3 c brandy
1/3 c milk
2 tsp almond extract (optional)
1/2 tsp salt (or just use salted butter)
Instructions
Fruit
Soak fruit in brandy overnight or longer. Use enough to plump up raisins.
Optional: Soak cherries separately in cherry brandy or other liquor. (Note: cherry brandy will add red color to the green cherries, so if using cherry brandy, soak the green cherries in brandy separately.)
Prepare loaf pans
Line loaf pans with parchment paper.
Cake
Cream butter.
Blend almonds into almond butter. Add a bit of oil if the mixture is too stiff. It should be similar to the creamed butter.
Mix in almond butter.
Add sugar, salt, almond extract, then eggs.
Mix brandy and milk together.
Alternate adding flour, brandy, and the milk mixture.
Mix fruit into batter.
Optional: separate eggs, beat egg whites until stiff, then fold into batter after the fruit. The batter is frequently too stiff; you can thin it with a little more brandy. I have found no difference between this and just adding the whole eggs, but the original recipe called for separating them.
Bake at 275 F for 3 to 3 ½ hours.
Once the cake is cool, brush it with brandy.
Aging
Age the cakes in a cool dark place.
About once a week, brush the cakes with brandy.
Sticky Toffee Pudding
Submitted by Aaron K. Member, Philadelphia
Embrace your inner “dinosaur” because this recipe is as traditional as it gets.
Ingredients
Pudding
1 c dates, pitted and chopped
1 c boiling water
3 tbsp butter; cold, unsalted, cubed (plus more for greasing)
1 tsp baking soda
¼ tsp fine sea salt
⅓ c plus 1 tsp Demerara sugar (or Turbinado sugar), which is like brown sugar
⅓ c plus 1 tsp dark brown sugar
2 eggs
¾ c plus 2 tbsp flour
1 tsp vanilla extract
Topping
5 tbsp butter
1 c cream
6 tbsp dark brown sugar
⅛ tsp fine sea salt
‘‘Extra’’ Sauce (you only need half)
3 tbsp butter
1 ¼ c cream, plus more for serving, if you like
3 tbsp dark brown sugar
⅛ tsp fine sea salt
Instructions
Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least five minutes. Heat the oven to 350 F and grease a deep 9-by-13-inch baking dish (it will not “turn out” of a Bundt pan, even with a ton of non-stick spray).
Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour, and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. If doubling, use the oversized glass Pyrex dish and bake for 35 minutes.
For the topping, melt 5 tablespoons butter in a saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
In another saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely).
To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
Nanaimo Bars
Submitted by Rachel T., Senior Paralegal, Vancouver
Named after Nanaimo, a Canadian city in British Columbia, this is a very Canadian treat, though most people now buy them at the store.
Ingredients
1 c butter, softened, divided
5 tbsp unsweetened cocoa powder
¼ c white sugar
1 large egg, beaten
1 ¾ c graham cracker crumbs
1 c flaked coconut
½ c finely chopped almonds (optional)
3 tbsp heavy cream
2 tbsp custard powder
2 c confectioners’ sugar
4 1-oz squares semisweet baking chocolate
2 tsp butter
Instructions
In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.
Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8×8-inch pan.
For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt semisweet chocolate and 2 of teaspoons butter together in the microwave or over low heat.
Spread melted chocolate mixture over chilled bars.
Let the chocolate set before cutting into squares.
Holiday Tradition
When my kids were 1 and 3 years old, every Christmas Eve Santa would leave a personal note in each of their Christmas stockings. The note would describe several of the “naughty” and “nice” things that Santa had seen them doing the past year. He would always tell them how happy he was that their kind actions were far greater than the ones that needed some improvement and how excited he was to be able to give them the present they had asked for (or lovingly explain why a real pony was too big to fit in the sleigh so he had to bring a My Little Pony instead). The kids always looked forward to finding these notes, especially as they were old enough to read them aloud to us.
Over the years all the notes have been saved down in the toes of the stockings. Now, as adults, they have enjoyed taking a different note out each year and reading about their behavior (the naughty is particularly entertaining ) at different ages and remembering the things they had asked for.
Suzy F., Senior Regulatory Specialist, Santa Monica
Su Family Chinese Green Onion Pancakes
Submitted by Nicole S., Associate, Houston
A family favorite recipe in the Su household is Chinese green onion pancakes! These are savory “pancakes” made with green onions folded into the dough and pan-fried. My dad used to make them for our family Christmas gatherings, and recently my husband and I have taken on the mantle and started making them too!
Ingredients
2 1/2 c all-purpose flour
1/2 c hot water
1/4 c room temperature water
1 tsp salt
4 – 5 stalks of green onions, chopped
1/2 tbsp five spice powder (optional)
canola oil
Instructions
Combine flour and salt in a bowl. Slowly add hot water while stirring, then mix in room-temperature water while continuing to stir.
Gently knead to form dough and continue kneading on a floured surface for 10 minutes.
Put dough in a bowl and cover with a wet towel, rest for 30 minutes to an hour.
Chop green onions and mix with salt and oil (to taste).
Roll out dough into a log shape and divide into five portions.
Roll out one piece of dough into a circle as thin as possible. Spread green onion/oil mixture and five spice powder over the entire surface.
Roll dough tightly into a log shape, then take one end of the dough and roll again onto itself to form a snail shape. (check out YouTube for rolling technique).
Gently flatten with a rolling pin and roll out into thin pancake.
Add oil to pan over medium heat. Pan fry each side until golden brown.
Serve with soy sauce and siracha (optional) and enjoy!
Pizzelle
Submitted by Rosemarie B., Legal Practice Assistant, Philadelphia
You will need a pizzelle iron, which you can easily get one online.
Ingredients
6 eggs
1 ½ c sugar
10 oz. melted shortening
1 tbsp anise seed
1 tbsp anise extract
1 tbsp vanilla extract
juice of ½ lemon
4 c flour
Instructions
Mix all ingredients together, slowly adding the flour 1 cup at a time until the batter becomes thick and sticky.
Drop one teaspoon at a time onto a hot pizzelle iron.
Mint Dazzler
Submitted by Sarah S., Of Counsel, Philadelphia
My grandparents and parents used to make this and we would eat it on Christmas Eve. Although I am now Jewish and do not observe Christmas, per se, I still keep the tradition alive and make it for my family during the holiday season.
Serves 12 to 15 people.
Ingredients
2 c vanilla wafers, crushed
1/4 c melted butter
1/2 c room temperature butter
1 1/2 c powdered sugar
3 eggs
3 squares unsweetened chocolate (melted)
1 1/2 c cream
2 c marshmallows
1/2 c peppermint stick candy (crushed)
Instructions
Combine vanilla wafers and melted butter, press into a 9 x 13 pan.
Cream 1/2 cup of butter and 1 1/2 cups of powdered sugar.
Add 3 eggs. Beat well.
Add 3 squares of melted unsweetened chocolate. Beat until light and fluffy.
Spoon over crumbs pressed into the pan. Set in freezer.
Whip 1 1/2 cups cream.
Fold in marshmallows.
Spread over frozen chocolate layer.
Sprinkle with peppermint stick candy.
Freeze.
Can be served frozen or thawed.
Granny’s Banana Bread Cake
Submitted by Rikki C., Senior Paralegal, Dallas
I usually bake in two 8-inch rounds and use the cream cheese frosting as a filling in the middle as well.
Ingredients
Cake Batter
Wet Ingredients
½ c room temperature butter
1 c mashed bananas
2 large eggs
1 tsp vanilla extract
1 c sour cream
Dry Ingredients
2 c flour
1 ½ c sugar
¼ tsp of salt
1 tsp baking soda
Frosting
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
½ cup room temperature butter
3 cups powdered sugar
1 stick room temperature cream cheese
Instructions
Cake
Preheat oven to 350 F.
Combine all wet ingredients.
Combine all dry ingredients separately.
Add the dry ingredients slowly to the wet ingredients while stirring.
Cook for approximately 30 minutes.
Frosting
Beat all wet ingredients together and add in the powdered sugar while stirring.
Top your cake once cooled.
Holiday Tradition
Every year we make Bobalki, which is Slovak baked dough balls, to serve on Christmas Eve and New Year’s Day. We spend a day with the family making homemade bread dough and then turning it into small dough balls (the Bobalki). We always have to make so many extra Bobalki because the kids (and adults) eat the small dough balls as soon as they come out of the oven. They just dip them into soft butter and pop them in their mouths. As we bake them, we have to hide a bunch so we have enough for the holiday meal.
It has been great fun introducing new family members to Bobalki — no one can ever pronounce it correctly but everyone loves eating hot fresh bread dough balls right out of the oven and sometimes tossing them at each other.
– Sherry B., Legal Practice Assistant, Pittsburgh
Carrot Cake
Submitted by Tracey M., Manager CRM Database, Philadelphia
Ingredients
Cake
2 c flour
2 c sugar
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 ½ c vegetable oil
4 large eggs
3 c finely grated carrots (I use a knuckle buster – a food processor makes it too watery).
Icing
1 stick butter softened
1 package cream cheese full-fat, softened
1 tsp vanilla extract
About 2 c powdered sugar
Instructions
Cake
Preheat oven to 325 F.
Put all of the ingredients above in a large bowl and beat until well mixed. This will be very thick. If you want, you can mix in peaches (minus the juice), walnuts, pineapple (minus the juice), and/or raisins. I use about a cup.
Butter and flour the pans. Fill ¾ of the way full.
Bake:
Loaf pans for 55 to 60 minutes.
9 inch round pans – 35 to 40 minutes.
13x9x2 oblong pan – approximately 60 minutes.
Use a toothpick or a butter knife to check. When it comes out clean, it is done.
Icing
Beat the butter and cream cheese until blended.
Add the vanilla.
Start to slowly add the sugar to your taste.
Let the cakes cool a bit before frosting. Top with crushed walnuts if you like them.
Fudgy Snow Top Cookies
Submitted by Sheryl G., Administrative Supervisor, NSS
This is a favorite among my family that I have been making since my children were little.
Makes 2 dozen – they look like hard cookies but are oh so soft!
Ingredients
Box Devil’s food cake mix
1 (8-oz) container Cool Whip
1 large egg
1/2 cup powdered sugar (to roll the dough in)
Instructions
Preheat the oven to 350 F. Line two baking sheets with parchment paper for easy release. If you don’t have parchment paper, the cookie sheets clean-up easy with hot water.
In a large bowl, using a hand mixer, add the cake mix, the Cool Whip and the egg, mix until smooth and dough has a taffy-like consistency. This will be very hard to mix but keep going.
Place powdered sugar in a shallow bowl. I use the two-spoon method, scoop a dough ball with one spoon then drop if off into the bowl of powdered sugar. Take the ball using the other spoon and roll to coat completely in the powdered sugar. At this point I can pick it up and roll it in my hands to form a ball shape.
Arrange each ball 2″ apart on prepared baking sheets and bake. The cookies will crack and are set but still slightly soft in the center, 13 to 15 minutes.
Transfer to a cooling rack and let cool completely.
Enjoy!
Eggnog Layer Cake with Bourbon-Vanilla Bean Buttercream Frosting
Submitted by Emily S., Director, Legal Experience Management, West Conshohocken
A tradition my mom started, and I’ve continued, is to bake a cake to be eaten on Christmas Day – as a yummy little reminder that it’s a birthday, after all.
Ingredients
Cake Layers
Baking spray with flour
1 ¾ c granulated sugar
1 c butter, softened
4 large eggs
3 c all-purpose flour
1 tbsp baking powder
½ tsp kosher salt
½ tsp ground nutmeg
2 c refrigerated eggnog, divided
2 tbsp (1 oz.) bourbon
1 tsp vanilla extract
Frosting
1 c butter, softened
1 (32-oz.) pkg. powdered sugar
¾ c heavy whipping cream
1 vanilla bean pod, split
2 tbsp (1 oz.) bourbon
For Decorating
Assorted gold and white candy sprinkles, nonpareil candy sprinkles, and sparkling sugar
Instructions
Cake Layers
Preheat oven to 350 F. Coat 4 (6-inch) round cake pans with baking spray. Line each pan bottom with a circle of parchment paper; coat parchment with baking spray.
Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating until combined.
Stir together flour, baking powder, salt, and nutmeg in a separate bowl. Add flour mixture to sugar-butter mixture alternately with 1 cup of the eggnog in three additions, beginning and ending with flour mixture. Beat on low speed until blended after each addition, about one minute total. Beat in bourbon and vanilla extract until smooth. Divide batter evenly among prepared pans (1⅔ cups per pan).
Bake on center rack in preheated oven until a wooden pick inserted in center of each layer comes out clean, 25 to 28 minutes. Cool in pans 15 minutes. Run an offset spatula around edges of each layer; remove from pans, and cool completely on a wire rack, about 45 minutes. Using a long serrated knife, trim rounded tops from each layer (they should be about 1¼ inches tall after trimming). Drizzle evenly with remaining 1 cup eggnog (¼ cup per layer). Let stand 15 minutes.
Frosting
Beat butter with an electric mixer on medium speed until creamy, about 2 minutes. Reduce mixer speed to low. Gradually beat in powdered sugar alternately with cream, beating until blended after each addition, about 2 minutes total. Scrape seeds from split vanilla bean pod using dull edge of a paring knife; add scraped vanilla seeds and bourbon to butter mixture (discard scraped vanilla bean pod). Beat on high speed until smooth and fluffy, about 2 minutes.
Place 1 cake layer, cut side up, on a platter; spread ⅔ cup frosting over top. Top with a second layer, cut side up, and another ⅔ cup frosting. Top with a third layer, cut side up, ⅔ cup frosting, and then remaining layer, cut side down. Frost top and sides of cake with remaining frosting and decorate with candy, sprinkles, and sugar.
Danish Christmas
Submitted by Cassandra J., Associate, Minneapolis
My husband’s family is Danish, so each year our Christmas dinner (which is held on December 24) consists of aged duck stuffed with apples and prunes, caramel potatoes, braised red cabbage, rice pudding with almonds and cherry sauce, a glogg (mulled wine).
My in-laws also light real candles on the Christmas tree and dance in a circle around the tree singing Danish Christmas carols … it is a sight to see!
Aged Duck Stuffed with Apples and Prunes
Active Time: 2½ hours
Total Time: 5 days (includes aging duck in refrigerator)
Serves: 4
For the duck
1 whole duck, such as D’Artagnan Pekin duck (about 6 pounds)
2 tsp salt, plus more to taste
1 lb Granny Smith apples, peeled, cored and chopped into ½-inch cubes
½ lb prunes
1½ tbsp fresh thyme leaves
Freshly ground black pepper
1 c water
1 c red wine
For the gravy
Duck giblets, diced, and wing tips
1 tbsp rendered duck fat
2 c combined chicken stock and skimmed duck roasting liquid
1 c heavy cream
2 tbsp sherry vinegar
2 tbsp red currant jam
Salt and freshly ground black pepper
Age duck: Five days before cooking, remove giblets from duck cavity and cut off wing tips. Reserve giblets and wing tips, refrigerated, for making gravy. Rinse inside of cavity and pat dry with paper towels. Trim excess fat from neck and reserve, refrigerated, for rendering. Using tweezers, remove any remaining feathers from duck. Sprinkle 2 teaspoons salt all over duck and rub in gently.
Use the tip of a knife to make a small hole under each wing, making sure hole penetrates into cavity. Grasp a foot-long piece of kitchen twine with sharp tweezers and push one end through opening under one wing. Pull twine through cavity and out through hole under other wing. Tie the ends in a knot above neck and hang in refrigerator, over a tray to catch drippings, five days.
Render fat: Wash reserved fat and cut into ¼-inch cubes. Place fat in a small frying pan and add enough cold water to cover. Bring to a simmer over medium-high heat, then reduce immediately to very low heat and cook until all fat has rendered out, bits have shriveled and water has evaporated, about one hour. Strain over cheesecloth into a bowl. Let rendered fat cool, then cover and refrigerate until needed for gravy and cabbage.
Roast duck: Remove duck from refrigerator and set on a baking sheet. Remove twine and let duck come to room temperature, about one hour. Preheat oven to 450 F. In a medium-size bowl, combine apples, prunes, and thyme for stuffing. Season to taste with salt and black pepper. Fill duck cavity with stuffing until nearly bursting. Use poultry lacers to close cavity. In a heavy roasting pan, lay duck breast-side up. Roast in oven until skin begins to caramelize, about 20 minutes.
Remove duck from roasting pan and place on a baking sheet. Decrease oven temperature to 350 F. Use a knife to separate legs from duck. Return legs to roasting pan, skin side up, and roast until partially cooked, 40 minutes. Remove from oven. Skim roasted fat off of pan juices, transfer fat to medium-size pot and set aside for braised cabbage. Add water and wine to roasting pan and place duck body back in pan between legs. Cook, basting a few times with pan juices, until a meat thermometer inserted into thickest part reads 165 degrees and juices run clear, 40-50 minutes. Remove duck body and legs from pan and place on a platter deep enough to catch juices.
Cover with foil and let rest 30 minutes. Skim any additional duck fat from pan juices and transfer to pot with reserved roasted fat for gravy. Transfer roasting juices to a bowl and set aside.
Make gravy: Set roasting pan over high heat and add 1 tablespoon rendered fat. Once fat melts, add giblets and wing tips and cook until browned, 5-10 minutes. Add stock and roasting juices and bring to a boil. Reduce heat to low and simmer gently until slightly reduced, 15-20 minutes. In a small saucepan over medium heat, bring cream to a boil. Reduce heat to low and simmer until reduced by a third, 3-5 minutes. Strain stock-roasting juices mixture and add to cream, stirring until combined. Stir in sherry vinegar and red currant jam. Season with salt and pepper.
Preheat broiler. Remove stuffing from duck and place in a serving bowl. Carve duck into pieces and return to baking sheet, skin-side up. Crisp skin under broiler, 3-5 minutes.
Caramel Potatoes
Total Time: 1 hour Serves: 8-10
Ingredients
5 lb small, waxy potatoes such as new or fingerling, peeled
1 tbsp salt
2 c superfine sugar
1 stick unsalted butter, cut into 8 pieces, at room temperature
Instructions
In a large, lidded saucepan over medium heat, cover potatoes with cold water and bring to a boil. Add salt. Partially cover pan with lid and continue cooking until potatoes are almost done, about 10 minutes. Turn off heat and keep potatoes in water until just tender, about 10 minutes. Drain and cover to keep warm.
Meanwhile, make caramel: Heat a wide heavy pan over medium heat, add sugar and cook, stirring occasionally with a wooden spoon, until evenly melted and amber-colored, 10-15 minutes. Add butter and stir until fully melted and incorporated, about three minutes.
Reduce heat to a low simmer and carefully fold in warm potatoes. Caramel will stiffen at first, then melt as pan heats up. Simmer potatoes with caramel, stirring occasionally, until potatoes have taken on the caramel color, about 30 minutes.
Braised Red Cabbage
Active Time: 1 hour
Total Time: 1 day (includes marinating)
Serves: 8-10
Ingredients
1 c water
1 c high-quality apple cider vinegar
1 c maple or pomegranate syrup
1 stick cinnamon
2 whole cloves
3 whole allspice
2 dried bay leaves
1 tsp dried coriander seeds
1 head red cabbage (about 2 pounds), outer leaves removed, halved, cored, and sliced into 1/8 -inch-thick pieces
½ c rendered duck fat, plus more as needed
½ c roasted duck fat, plus more as needed
Salt and freshly ground black pepper
Instructions
Make marinade: In a medium saucepan over medium-high heat, bring water, vinegar, and maple syrup to a boil. Whisk in spices and set aside for at least 30 minutes and up to overnight.
Make cabbage: Bring a pot of lightly salted water to a boil over high heat. Add cabbage and simmer until tender, about 20 minutes. Drain cabbage and return to pot.
Pour marinade through a fine-mesh sieve into cabbage, discarding spices, and toss to coat. Let marinate at least 1 hour and preferably overnight.
Strain cabbage, reserving marinade. Place cabbage in a large pot over low heat with ½ cup of marinade. Mix in ½ cup each rendered and roasted duck fat, adding more marinade and fat as needed, until cabbage is covered.
Season with salt and pepper. Cover with a round of parchment that fits snugly over cabbage and cook until soft, about 2 hours. Season with salt and pepper to taste. Keep covered and warm until ready to serve.
Rice Pudding with Almonds
Total Time: 1 hour
Serves: 8-10
Ingredients
1¼ c water
6 oz Arborio rice
5 c whole milk
1 vanilla bean, split and seeds scraped out
6 tbsp sugar
Pinch of salt
7 oz whole blanched almonds, coarsely chopped
1 qt heavy whipping cream
Instructions
In a large, lidded saucepan over medium-high heat, bring water to a boil.
Add rice and cook, stirring, 3 minutes. Add milk and vanilla seeds and bring to a boil.
Decrease heat to low and cover pan. Let simmer, stirring occasionally to avoid burning, until liquid is absorbed and rice is tender, 35-40 minutes.
Remove from heat and let cool. Stir in sugar and salt, cover and refrigerate overnight.
Stir almonds into pudding.
Use an electric mixer on high speed to whip cream until medium to stiff peaks form, 3-5 minutes. Fold cream into pudding. Serve with cherry and caramel sauces for drizzling overtop.
Cherry Sauce
Total Time: 15-20 minutes
Serves: 8
Ingredients
2 c natural sweet cherry juice
1 tsp cornstarch
½ c sugar
1 vanilla bean, split and seeds scraped out
½ lb sweet pitted cherries, fresh or frozen
Instructions
In a small bowl, whisk together ¼ cup cherry juice and cornstarch until a smooth slurry forms.
Bring remaining cherry juice, sugar, and vanilla bean and seeds to a boil in a medium saucepan over high heat. Add cherry juice-cornstarch slurry and cook, whisking, until sauce turns clear, 3-5 minutes.
Remove vanilla bean and stir in cherries. Cook until sauce is warmed through, 2-3 minutes more, and serve with rice pudding.
Gløg (Glogg)
Ingredients
Large 3-4-gallon pot
Cheesecloth
Needle and thread
Sealable container (3-4 cup capacity)
2 gallons burgundy wine (Carlo Rossi)
3-5 cinnamon sticks
3-4 teaspoons of cinnamon
1 jar of cloves
2-3 c raisins
1 c chopped almonds
2-3 c sugar; be sure to have lots of extra
1 c port (strong liquor-like red wine)
1 c rum (recommend Bacardi)
1 c brandy (cheap sh*t)
Instructions
Combine the following in a large pot: Red burgundy wine (like Carlo Rossi), cinnamon sticks, 3-4 teaspoons of cinnamon, and cloves wrapped up in a cheesecloth (cloves are located with the spices in the grocery store, use the full jar of them. You need to get a needle and thread to sew the cheesecloth together so no cloves end up in the drinks).
Cover the pot and let it sit with no heat for about two days,
At the same time you, take a large container with a lid that will seal and add 2 to 3 cups of raisins to the clear rum so the raisins are completely covered by the rum. Put the lid on this container and let the raisins soak up the rum for a couple of days.
When ready to serve (several hours before), combine the spiced red wine with the rum-soaked raisins. In addition, add the chopped almonds and sugar.
Heat the whole mixture on high, but don’t let it boil. When it’s good and hot you add some fun stuff:
Port (this is a strong red wine, essentially a liqueur).
1 cup of rum
1 cup of brandy
Now you let it hang out with a decent amount of heat on it but not enough to let it boil. Try it, see how you like it. Too strong/too much alcohol flavor, add some sugar. Too weak, add some booze. Too hot (or too much of an overwhelming taste), add some water.
Now relax and enjoy. Use a ladle to serve it into coffee mugs. Make sure to get some raisins in each glass, but not any of the cinnamon sticks. I recommend getting a batch of disposable plastic spoons to give to everyone so they can stir it and scoop up the yummy raisins.
Holiday Tradition
Growing up my dad owned a hardware store which sold household items, gifts, camping equipment, and toys as well as the typical plumbing, electrical and building materials. Every year on Christmas Eve my family and I would go to the store after closing and wrap up any of the toys that did not sell and deliver them to the local hospitals to any children unfortunate enough to be hospitalized for the holiday.
Kristina M., Recovery Analyst, NSS
Grandma Richards’ Sugar Cookies
Submitted by Aaron K., Member, Philadelphia
This recipe has been in the family for three generations and is one of our son’s favorites. Biting into one of these cookies takes you back to a turn-of-the-century Western Pennsylvania farming community.
Makes roughly 6 dozen
Ingredients
1 c butter
1 ½ c sugar
1/3 c sour cream
2 eggs
½ tsp baking soda
4 tsp baking powder
¼ tsp salt
1 tsp vanilla
4 c flour
Instructions
Preheat the oven to 375 F.
Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt to combine.
In a large bowl, beat at a medium-high speed the butter, sugar, and sour cream until light and fluffy.
Add the eggs one at a time and the vanilla and beat until combined.
Slowly beat in the flour mixture.
Roll into one inch balls and pound flat with the bottom of a glass. Sprinkle with colored sugar (or jimmies) before baking.
Indian Spiced Cake with Cream Cheese Frosting
Submitted by Aaron K., Member, Philadelphia
While technically a Diwali recipe, we can all use a little more light in our lives.
Ingredients
5 oz unsalted butter
¾ c brown sugar
¾ c honey
1 tbsp water
1½ c all-purpose flour cake , extra for dusting tins
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ginger ground
½ tsp cinnamon ground
½ tsp caraway seeds
½ tsp cardamom ground
2 eggs
Frosting
5 oz cream cheese
2 oz unsalted butter
½ tsp vanilla extract
1 c powdered sugar
Instructions
Pre-heat the oven to 350 F. Grease a 9-inch round cake tin and dust it with all-purpose flour.
In a saucepan, combine butter, honey, sugar and water over low heat until butter has melted and sugar dissolves. Remove from heat and cool for about 10 minutes.
Sift flour, baking soda, baking powder, and salt into a large bowl. Add ginger, cinnamon, caraway seeds, and cardamom and whisk well until combined. Make a well in the center and pour beaten eggs and honey-butter mixture and beat well until smooth.
Pour batter into prepared cake tin and bake for 40 minutes or until a skewer inserted in the center of cake comes out clean. Bake it on a cookie tray because it will overflow a 9 inch pan. Allow the cake to cool for 10 minutes before transferring to a wire rack to cool completely before frosting. The cake tends to fall in the middle.
In a bowl, beat together cream cheese, butter, vanilla extract, and icing sugar.
Cover the cake and its sides with frosting.
Potato Pie
Submitted by Nancy R., Executive Assistant, Philadelphia
Feeds 8-10 people
I stumbled across this recipe more than 30 years ago because I like to serve potatoes a lot of different ways. It’s been a family favorite since. I serve this on Thanksgiving, Christmas, and Easter or when hosting dinner for smaller groups. You can also serve if for breakfast or brunch.
If you are a baker you can make a pie crust from scratch or you can make this recipe without a crust. That’s how I prepare it.
Ingredients
2 eggs
2 tsp salt
1/2 c sour cream
16 oz cottage cheese
2 c (approximately 4 medium-large potatoes) mashed potatoes
1 stalk scallions
Dash of cayenne
Sprinkle Parmesan cheese
Instructions
Pre-heat oven to 425 F.
Put cottage cheese through a food mill to make it smooth (optional).
Beat mashed potatoes into cottage cheese.
Beat in sour cream, eggs, salt, and cayenne.
Stir in scallions.
Spoon into pastry shell or directly in pie pan.
Sprinkle with grated Parmesan cheese.
Bake 50 minutes until golden brown.
