Family Traditions on the Plate
This issue, Edible SLO staff share their favorite holiday recipes. We hope you find some inspiration for the holidays on your plate.
(Not) Your Grandma’s Relish Tray
Serves 4–6
Recipe by Erica J. Thatcher
Before dinner, my grandma would set out a simple relish tray. My sister and I could be found goofing off around that glittering plate, brandishing whole black olives on our fingers and daring each other to eat the sweet gherkins. I love the humble relish tray for holiday gatherings, when crunchy veggies stimulate appetites without leaving guests full before the main event. My version swaps out the tinned black olives for a store-bought marinated mix, adds raw radishes and my recipe for pickled carrots, which complement the raw vegetables and Grandma-approved snacks like potato chips.
INGREDIENTS
For Pickled Carrots:
4–5 large carrots, cut into sticks (peeling optional)
2 large sprigs fresh tarragon or dill
3 medium cloves garlic
1 bay leaf
2 cups apple cider vinegar or white vinegar
1 cup water
1 tablespoon salt
1 tablespoon sugar
1 tablespoon peppercorns (any color)
1 teaspoon mustard seeds (optional)
1 dried chili pod (optional)
PREPARATION
Pack carrot sticks and herb sprigs in a 1-quart Mason jar or container large enough to keep carrots submerged. Boil garlic cloves, bay leaf, vinegar, water, salt, sugar, peppercorns and mustard seeds and, if using, chili pod, for 2 minutes. Pour hot brine over carrots, making sure spices enter the jar and carrots are submerged. Let cool, then refrigerate for at least 24 hours. Serve carrots with your own olive and vegetable assortment on your favorite holiday plate. Enjoy leftover carrots in a morning Bloody Mary.
Great Aunt Linda’s Baked Yam and Apple Appetizer
Serves 6
Recipe by Emily Basanese
For those family members who avoid the yam dish at all costs during the holidays, just wait until you try this. It’s the green apples that win over even the pickiest of eaters; they add a little crunch and tartness that perfectly complement the soft, sweet yams.
INGREDIENTS
1 17-ounce can of yams (Princella brand is preferred)
2 tart green Granny Smith apples
Squeeze of lemon juice
¼ cup chopped walnuts (optional)
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup butter, cold
1 cup mini marshmallows for topping
PREPARATION
Step 1
Preheat oven to 350 degrees F. Slice yams into small chunks and set aside. Do not peel green apples; slice thinly and toss with a squeeze of lemon juice. Toss apples, nuts, brown sugar and cinnamon in a bowl.
Step 2
Cut cold butter into small cubes. In a greased 8×8-inch glass baking dish, layer yams, apples and butter. Bake 25–30 minutes. When finished baking, sprinkle marshmallows on top and broil until browned. Serve warm.
Corn Bread Pudding
Serves 10
Recipe by Rachel Ponce
This is my all-time favorite dish for the holidays; I look forward to it every year. Since moving from Chicago to Paso Robles, this is something I prepare to bring back all my family memories. My aunt makes this recipe every year and after I moved, I had to ask her for the recipe. She missed the Jiffy cornbread mix in the recipe, which is the most important ingredient. The first time I made the dish, it turned out like a corn scrambled eggs casserole — it was so bad! We still laugh at her “forgetting” and sabotaging the recipe. She promises it wasn’t on purpose, but we still jokingly question her motive.
INGREDIENTS
½ cup butter
1 15-ounce can whole kernel corn, drained
1 15-ounce can creamed corn, not drained
½ cup sour cream
½ cup mayonnaise
2 eggs
½ teaspoon kosher salt
1 8-ounce box Jiffy cornbread mix
PREPARATION
Step 1
Preheat oven to 350 degrees F. Soften ½ cup butter in microwave. Add melted butter to 8×8-inch or 9×9-inch glass pan, using pastry brush or fingers to spread butter on bottom and sides of pan.
Step 2
Add to large mixing bowl canned corn, sour cream, mayonnaise, eggs, salt and cornbread mix. Mix until everything is incorporated. Pour batter into pan and bake for 35–40 minutes until center is cooked through. (Add pickled jalapeños and Cheddar for a fun twist.) Serve and enjoy.
Pancit Bihon
Serves 6
Recipe by Gail Cayetano Classick
Pancit bihon is a staple at any Filipino family gathering, though it is especially the star of the show at New Year’s Eve dinner. In most Asian cultures, eating long noodles is believed to bring about a long life, so it’s always best to eat up the noodles as a new year begins. Growing up, when it was time to make pancit, my mom would take out a big electric yellow wok and use it to cook every step of the dish. Cooking pancit was the only time this kitchen gadget would make its appearance outside the cupboard where it lived the majority of the time, and seeing that yellow wok sitting on my kitchen counter meant I’d soon be getting my fill of the tasty, chewy rice noodles that I so loved (and still do!).
INGREDIENTS
3 chicken thighs, deboned and thinly sliced
¼ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons vegetable oil
1 yellow onion, diced
3 large cloves garlic, minced
½ cup shredded cabbage
1 carrot, peeled and cut into matchstick pieces
½ cup snow peas, cut into thirds
1 celery stalk, leaves removed, sliced into half-moon shapes
2 cups chicken broth
2 tablespoons dark soy sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon granulated sugar
6 ounces dried rice vermicelli or rice stick noodles (Excellent brand is preferred)
2 green onions, cut thinly into 1-inch pieces
1 lemon, cut into wedges (optional)
PREPARATION
Step 1
Season chicken with salt and pepper. Heat oil in a wok or wide skillet over medium high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6–8 minutes. Remove chicken from pan.
Step 2
In same pan, cook yellow onion and garlic, stirring frequently until onions begin to soften, about 3 minutes. Add cabbage, carrots, snow peas and celery and cook, stirring occasionally, for about 5 minutes more until vegetables are tender. Add broth, dark soy sauce, reduced sodium soy sauce, oyster sauce and sugar to pan. Simmer for 4 minutes. Return chicken to pan. Add noodles and cook, stirring constantly, so noodles are fully coated with sauce mixture and absorb some liquid. Cover and cook for about 7 minutes, until noodles are tender. Add more broth or water 1 teaspoon at a time, if needed, to keep pan from becoming dry. Toss in green onions and cook for 1 minute. Serve hot with optional lemon wedges on the side.
______
Brioche Monkey Bread
Makes 2 dozen
Recipe by Zoe Elliott-Shaw
Whether I’m a guest or host of a holiday meal, one recipe I won’t skip is a double batch of pillowy golden brown brioche dough. In my family, the smell of freshly baked bread laced with sugar wafting through the house announces the celebration has begun. To me, bringing homemade bread to dinner is an act of love that beats a mediocre bagged variety from the store. What I love the most about this recipe is that you can double it to serve two purposes: half for monkey bread or cinnamon rolls with morning coffee and the other half for dinner rolls to pair with leftover turkey sandwiches.
INGREDIENTS
For monkey bread dough:
½ cups milk
6 eggs
5 ¼ cups all-purpose flour
2 teaspoons kosher salt
2 tablespoons yeast
¼ cup white sugar
1 cup butter
For brown sugar-butter spread:
1 stick butter
¼ cup brown sugar
2 teaspoons cinnamon
For cream cheese icing:
¼ cup softened butter
4 ounces softened cream cheese
½ teaspoon vanilla
Pinch of salt
2 cups powdered sugar
PREPARATION
Step 1
Add milk to saucepan and bring to a simmer before removing from heat. Place warmed milk in bowl of stand mixer and add eggs, flour, salt, yeast and sugar. Mix at medium speed for 4 minutes using dough hook, adding a few tablespoons or scoops of butter every 30 seconds until incorporated into dough while.
Step 2
Place dough in large oiled bowl. Cover and leave to rise at room temp for about 2 hours. Remove dough from proofing bowl and roll out into a flat sheet pan with raised edges. Mix together brown sugar, cinnamon and butter, then spread liberally overtop.
Step 3
Roll up dough into a spiral, keeping roll as even as possible. Slice into 2-inch thick rolls and place in a buttered cake, loaf or casserole dish. Cover and let rolls sit in fridge overnight to bake next morning or freeze. Bring to room temperature, then sprinkle with brown sugar before baking at 350 degrees F for 15 minutes. Rotate and bake an additional 10–12 minutes. Make icing by whipping together all ingredients until smooth. Once rolls have cooled, lather with icing and serve warm.
______
Three Sisters
Serves 6
Recipe by John Reynolds
Many Native American tribes, including my own, hold traditions for honoring the harvest and giving thanks through food. Some of these traditions are based on stories passed down through the generations that give insight into practices of agriculture, sustainability and nutrition. Though many tribes have different stories and recipes related to the Three Sisters, one of my favorites was shared with me by the Iroquois. In this telling, there were three sisters who were granddaughters of Sky Woman’s daughter. They grew from seeds planted in the soil of Turtle Island. The eldest, with light colored hair and wrapped in a green shawl, stood straight and strong. The second sister was shorter, thin and wiry. She wore green buckskins and was curious to climb up on things to see further. The third and youngest sister was short and rounder, wore an orange dress and spent much of her time crawling on the ground, exploring the world around her. These three sisters were corn, beans and squash. They are the gift of agriculture for the people and the physical sustainers of life. Preparing and eating a dish of Three Sisters honors the tradition and gift passed down through the generations, and helps to continue to sustain and nourish the people.
INGREDIENTS
4 ears sweet corn
1 medium butternut squash, peeled, seeded and cubed, about 2½ cups
1 1 pound bag frozen baby lima beans
½ cup corn oil or preferred neutral oil
2 teaspoons ground sage
Maple syrup to taste (optional)
PREPARATION
Step 1
Preheat oven to 350 degrees F. Remove husk and silk from ears of corn, boil in salted water for 4 minutes. Remove corn from pot and reserve strained cooking water. Carve corn kernels off of cobs.
Step 2
Lightly toss kernels, squash and lima beans in a large bowl with lightly salted corn oil, ground sage and maple syrup. Place in greased casserole dish or Dutch oven, add 2 cups reserved cooking water, cover and bake for 1 hour.
______
Chocolate Layer Cake
Makes 1 cake
Recipe by Jennifer Olson (adapted from Nut Tree)
The Nut Tree’s chocolate cake was a favorite among guests at the legendary road stop in Northern California, and this classic dessert continues to be a favorite in our family. Taking a bite of this rich treat instantly takes me back to memories of family and fun road trips. The recipe may be simple, but the key to this cake’s success is using only the best ingredients. Life is short. Eat dessert first!
INGREDIENTS
1½ cups sugar
¾ cup butter, softened to room temperature
3 eggs
2¼ cups sifted cake flour
1 tablespoon baking powder
1 teaspoon salt
½ cup ground chocolate (Ghirardelli brand is preferred) or unsweetened cocoa powder
1 cup cold water
1 teaspoon vanilla
For rich chocolate icing:
3 pasteurized egg whites
3½ cups sifted powdered sugar, divided
¾ cup butter, softened to room temperature
⅓ cup unsweetened cocoa powder
½ teaspoon vanilla
PREPARATION
Step 1
Heat oven to 325 degrees F and line bottoms of two 8×1-inch round pans with parchment paper. In large bowl, beat sugar into butter, creaming until light. Add in eggs, 1 at a time. Sift together flour, baking powder, salt and ground chocolate. At low speed, alternately beat into creamed mixture about ¼ of dry ingredients and ¼ of the water; repeat until all ingredients are added. Add vanilla. Beat only until well blended. Divide batter evenly in the pans. Bake 35–40 minutes or until cake tests done. Cool in pans 10 minutes; turn out on racks and remove parchment.
Step 2
In small bowl, beat egg whites to soft peaks; gradually add ¾ cup powdered sugar, beating until stiff peaks form. Set this meringue aside. Using same beater in large bowl, beat butter until creamy. Mix remaining powdered sugar with cocoa powder; gradually beat into butter mixture. Fold in vanilla and meringue until well blended. Use to fill and frost cake layers once they’re cool.
