Holiday Favorites
From our table to yours — as the holiday season kicks off this week with Thanksgiving, we thought we’d share some of our holiday indulgences. Like our concierge calendar of activities, we hope these ideas inspire and help you enjoy the holidays even more.
Traditionally turkey is the star of the Thanksgiving table, but we here at KMS are all about the extras. One of us, associate Lisa Holler, forgoes the turkey in honor of her Gram Betty who always served standing prime rib roast with horseradish cream and Yorkshire pudding popovers.
For those serving turkey, the stuffing is a must. The Morris family insists on Laurie’s dressing, which myst be baked inside the turkey (Hmm, doesn’t that make it stuffing? We’ll save that debate for others). She starts with Pepperidge Farm white sandwich bread, dried and cubed, then sautéed in unsalted butter. Sausage, onion, celery, parsley, lots of sage and chestnuts or pecans.
Susan Seath’s is similar, starting with Jones’ or Deans’ sausage. Her’s is cooked outside the turkey in a shallow casserole dish for extra crunch.
Michael Mombello still uses his grandfather Clayton Mead’s tried and true recipe:
Starts with Jones' classic sausage and mirepoix...chopped onion, celery and carrot. Salt, pepper and some poultry seasoning. And some Old Bay Seasoning. Take a loaf of Wonder white bread, cube it and add to the pot after the sautéed mixture has cooled slightly. Add a stick of melted butter, some chicken broth, and some freshly chopped parsley to moisten and fully combine. Stuff in the bird or add to a pan and bake. Nothing better!!
Side Dishes can make the meal. David Weber’s take on Winter Squash sounds delicious:
Start with 2 pounds of winter squash (David uses butternut), peeled, seeded and boiled until tender. Puree it with salt to taste, 2 tablespoons of honey and a pinch of nutmeg. Stir in 8 large seedless prunes (cut up) and 1/4-1/2 cup of chopped nuts (pecans, walnuts, or almonds) Preheat oven to 350. Butter a covered casserole dish, add the squash mix and bake at 350 for 30 minutes. Can be done a day or two early.
The Gallagher Family insists on Mary Ellen’s Corn Pudding. The recipe below is quite similar to one used by our newest associate, Heather Lewandowski.
1 stick butter, room temperature
1 box Jiffy corn muffin mix
1 can corn niblets , (15 oz) drained
1 can creamed corn (15 oz)
8 oz sour cream
Salt & pepper
Preheat oven to 375. Blend in a mixer the softened butter and corn muffin mix. Combine until blended. Stir in both cans of corn, sour cream and salt & pepper. Place mixture in a buttered casserole dish, cover with a lid or foil and bake for approximately 1 hour. Note: It might take longer if there are other dishes in the oven as the center is a bit dense. Might want to take foil off after approximately 40 minutes so the top browns up.
Tyler Florence’s Whipped Sweet Potatoes & Bananas made an appearance at one of our tables a few years ago. While it could pass for a dessert, we still call it a vegetable!
For an excellent game-time, pre-dinner snack, try Karen Hagen’s Sweet Potato Rounds with guacamole.
Slice a sweet potato into rounds, coat them with oil and sea salt and bake them on a baking sheet.
Whip up your favorite batch of homemade guacamole. Cook some bacon to crispy perfection!
Put a dollop of guacamole on top of the roasted sweet potato rounds and sprinkling with chopped onion, chopped bacon and cheese.
Another snack idea? Cranberry Brie Bites made a strong debut a few years ago. All we can say is “Yum!”
Naturally, a strong finish is required (before or after the traditional Thanksgiving nap). Many go with the standards - pumpkin, pecan and apple pies. Kim Harizman, a Johannesburg native, did not grow up with Thanksgiving traditions. While her family has embraced the American holiday with turkey & fixings, the South African Milk Tart (Melktert) is their dessert of choice — and a most excellent one at that. The Scott Family finishes with Aunt Sally’s Chocolate Eclairs. Karen provides the tried and true recipe:
The Puff Pastry...
1 Cup water
1 Cup flour
1/2 Cup Unsalted Butter
4 Eggs
Filling...
1 box of vanilla pudding (NOT instant pudding)
Preheat the oven to 400 degrees. Bring water to a boil. Add butter until butter is melted. Stir in flour until it forms a ball. Remove from heat. Blend in eggs one at a time.
Spoon dough, (either oblong or round shape, however you prefer your eclairs) onto an ungreased cookie sheet at least 2 inches apart. Bake for 45 minutes and DO NOT open the oven door during the 45 minute cooking time. While the pastry is baking, make the filling according to the package directions.
Once the pastry is cooled, slice and fill with the pudding. Frost the top of the pastry with your favorite chocolate frosting. Enjoy!
Holiday Indulgences
As we roll (pun intended!) into December, we asked the team what indulgence — amidst the upcoming office parties, open houses, ornament/cookie exchanges and tree lightings — they are most looking forward to.
A cook in the group, Mary Ellen Gallagher, is torn between serving Raclette or fondue on Christmas Eve. Raclette was discovered during their time living abroad in Switzerland but fondue was the traditional Christmas Eve delight from her childhood.
Laurie Morris says she loves it all, but when pressed for an answer, her playful spirit came out. “Try squinting your eyes when you look at the lit Christmas tree - amazing!” she said. Ssshh, don’t tell Laurie but Santa’s bringing her some 3D glasses this year.
Straight up or spiked with a little something we’re not sure, but David Weber’s holidays aren’t complete without a little egg nog. Same goes for Susan Seath but her “must-have” accompaniment is chocolate peppermint bark.
Karen Hagen seems to have a sweet tooth as well. But she may have a hidden talent, telling us her favorite are Buckeyes - homemade chocolate with peanut butter filling. Hmmm, wish we could vouch for that one (hint hint!)
Michael Mombello says he loves that the holidays provide an excuse for having cocktails during the week, and panettone for breakfast! His cocktail of choice, that’s a tough one. His favorites, Hendricks on the rocks with some muddled cucumber or a vodka martini with orange bitters and lemon peel, both sound quite festive. We are going to put Kim Harizman in this same category, perhaps with a glass of wine.
Karen Scott, a baker in the group, can’t get enough of the decadent desserts of the season.
Sheila Keenan says at her age she indulges all the time. But what the season special for her is the decorations and of course, the music which reminds her of the reason for the season.
And that’s why we love Sheila, our partner emeritus - wise, clever and always able to steer us back to north.
Wishing you all a wonderful holiday season filled with gratitude, hope, joy, peace and love!