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Sharing Our Favorite Holiday Recipes | Great Performances


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Sharing Our Favorite Holiday Recipes
by Beth Kaiserman

From our tables to yours, some of GP staff's favorite holiday recipes. Enjoy!

Sparkling Bourbon Apple Cider
God bless San Diego "winter!"
-Morgan Golumbuk, Catering Sales Manager

Dirty Rice
Versions found throughout South Louisiana, some using ground beef, some with oysters. Mine utilizes the turkey liver and ground pork.
-Brent Sims, Executive Sous Chef of Venues

Oxtail Stew
This is my favorite recipe!
-Shrane Burke, Sous Chef at Dizzy's Club Coca-Cola

Smoked Fish Cakes
Sometimes around Christmas, I like to make Smoked Fish Cakes. I lightly brine white fish filet, like striped bass, in a simple brine for about 2 hours. I then smoke the brined fish in an offset smoker with a fruit wood, usually peach, until cooked through. I chill the smoked fish and gently flake it. This is what I use to make my cakes.
-Luke Penater, GP Chef at Ford Foundation

Spiced Holiday Kabocha Squash
We make this recipe every year. It's a winner!
Bucatini Ricci di Mare
For the past 15 years the Bolton family and the Galli Family have alternated the Feast of the Seven Fishes between our homes. Time flies! It's a great tradition – classic super tasty dish that is quick to prep and cook. Ya just have to find a good source for uni.
-Saul Bolton, Executive Chef at The Norm at Brooklyn Museum

Calamari and Onions
This is my nephew's recipe, part of the Feast of Seven Fishes.
-Rob Arango, Director of Client Development for The Plaza Hotel

Soup Joumou
My family has a big New Year's celebration each year. We eat soup joumou, which is supposed to bring good luck for the new year. The soup is so important. It's thick and flavorful with squash, carrots and other veggies and is special for New Year's! Everyone makes their own version. We drink Cremasse with Haitian rum and carnation milk.
-Lywana Dorzilor, Intern at The Sylvia Center

Curried Sweet Potato Latkes
My mom has been making these every year since I can remember! It's from an old New York Times recipe.
-Jessica Wincott, Catering Sales Manager

Roasted Beets with Pistachios, Herbs and Orange
I normally make something like this to brighten up my holiday table.
-Justin Schwartz, Production Sous Chef

This kind of cookie is better to serve on the next day, this way it gets nice and soft!
-Anna Kosa, Executive Pastry Chef

Fruity Linzer Cookies
The holidays are never complete without sweet treats. Of the many varieties of cookie, one of my favorites is the Linzer Cookie. We make many flavors in all kinds of shapes: stars, bells, Santas, trees…it gives us an excuse to break out some of the jams that we made this summer or try out a new jar that we found at the local market. These last forever so it’s good to make a big batch and keep them on hand for visitors (or late night snacking!)
Steamed Chocolate Pudding
Growing up, we always had these decorative copper pans hanging in our kitchen. Possibly a wedding present to my parents, they were ornate molds that looked like crowns. Only recently a guest told my mother that they were steamed pudding molds. She tried them out and a new holiday tradition was born.
-Rob Valencia, Executive Chef of Catering Production

This traditional trifle is a holiday favorite!
-Devin Parker, Marketing Manager

Oatmeal Cookies
They really disappear. I use this recipe or the recipe on the lid of the Quaker Oats container—that’s how my mother taught me to do it - no electric mixer needed! There’s a lot of butter and sugar in there, but it’s OATMEAL, helpful for digestion as well as cholesterol so basically I think of it as my health food dessert. I never put raisins in which lowers the sugar content and only use about ¼ c of the white sugar and lessen the brown sugar by a tablespoon or two. Don’t forget the salt! It makes it perfectly balanced. Nom nom nom.
-Stefanie Zaitz, Sustainability Coordinator

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