Can’t decide what to make for an upcoming holiday meal? Consider starting a new tradition with these recipe favorites from some of our readers.
Porchetta
“This is a main dish that we use for special occasions. It’s a combination recipe put together from a UK Guardian article about Porchetta and a Kenji recipe. It came about after a 25th wedding Anniversary trip to Rome. Our first outing on the day we arrived was a ‘foodie’ tour of the Trastevere area, and one of the most memorable offerings was at a tiny back-street restaurant which served Porchetta. We so loved it that on our return we searched recipes, and this has become a favorite!” —Anne Prescott, retired teacher and former admissions director, Allen Academy; board member, Friends Association of the Brazos Valley Symphony Orchestra
Ingredients: 6 lb. rectangular pork belly with skin or 6-inch pork loin, as long as the belly is wide (not needed if the pork belly has sufficient meat attached) 10 cloves garlic, crushed 2 tbsp. fennel seeds, toasted 1 tbsp. dried chili flakes, toasted 2 tbsp. black corn peppers 2 tbsp. chopped fresh rosemary or thyme leaves 1 tbsp. olive oil 2 tsp. baking powder Kosher sea salt
Directions: Crush/pound/grind pepper and fennel. Place the pork belly skin down on a flat surface, score the flesh, then rub in a tablespoon of olive oil plus all the aromatics and salt. Place loin on short edge of belly, and then roll up tightly.
Tie with butcher’s string every 2 to 3 inches; pat dry with paper towels. Rub the outside with the remaining olive oil and liberally salt, then roll in baking powder and place on wire rack in refrigerator overnight.
Heat pit/smoker/oven to 275F. Roast/smoke for 2 to 3 hours for internal temp of 160F, then turn up (or transfer to) the oven to 500F and roast for another 30 minutes, or until the skin is golden brown.
Remove from the oven and allow to rest, uncovered for 30 minutes. Slice.
Serves 6 to 8
Winter Salad (Russian Vinegret)
“In the Urals, where I was born and raised, winter starts early. Usually, mid-October brings in the first snow, but not in that enchantingly romantic way as one might think. Snow turns into slush, freeze and thaw alternate, and chilling winds go hand-in-hand with daily dwindling sunlight. The comeback of the foods that got forgotten during summer is surprisingly refreshing, with vinegret being the brightest and most colorful of them all.
“In its essence, vinegret is simple and unassuming as all you need to make it is a few root vegetables (beets are a must!), sauerkraut, and a drizzle of vegetable oil. Starting with this basic concept, one might get creative and add some unexpected but satisfying twists to it, such as apples, raisins, pickled mushrooms, or olives. As inventive as you might get, go for that aha moment when sourness of crisp sauerkraut matches blandness of vegetables and pickles’ saltiness meets natural sweetness of beets. Just like this festive eruption of magenta, amber, and jade hues on the table balances the whites and grays of Russian winter.” —Elena Reece, artistic director, Friends of Chamber Music
Ingredients:
2 medium red beets
2 medium carrots
2 medium potatoes
1 small green bulb onion or ½ of shallot
1 small garlic clove
1 8.5-ounce can of sweet peas
¼ cup of sauerkraut, Claussen Premium Crisp or similar brand
1 medium brined dill-pickled cucumber, Claussen Kosher Dill or similar brand
Fresh dill, to taste
Extra virgin olive oil, to taste
Freshly ground black pepper and salt, to taste
½ Tbsp brown sugar, to taste
Optional: ¼ of a medium Granny Smith apple
Boil beets, carrots, and potatoes in one large pot. Remove carrots first, then potatoes, then beets, testing the readiness by inserting a sharp knife into the center. Remove when the knife comes out cleanly (first carrots, then potatoes, then beets). Let cool completely, and then peel and chop into small ½-inch pieces and add to a medium-sized mixing bowl.
Slice onion or shallot thinly. Mince garlic clove. Drain peas. Chop sauerkraut and pickles into small pieces. Finely chop dill. Add all ingredients to bowl with boiled vegetables.
Drizzle olive oil; add pepper, salt, brown sugar, and apple (optional); and mix all ingredients together.
Serves 4 to 6
Grannie’s Cornbread Dressing
“With the smell of a baking turkey filling the kitchen, my mama would start working on the dressing. After everything was baked, boiled, chopped, and mixed together, it was starting to look really good and smelling even better. All the extras were made, and it was “dressing time.” Family memories of us gathered around a table full of good food, surrounded by good family — another Happy Thanksgiving!” —Judy Hughson, Bryan ISD, retired
“It was 1998, and my first Thanksgiving away from family. I had just moved to New York and didn’t have the money to fly home for both Thanksgiving and Christmas. A new friend invited me to spend Thanksgiving with her family out on Long Island, and I agreed. I was going to get to have my first kosher Thanksgiving! Her family welcomed me to their home and a table filled with a wonderful meal full that was full of their traditional treats. While it was all very tasty, I found myself longing the most for my grandmother’s cornbread dressing. Bread stuffing and duck was good, but it just wasn’t the same as having that taste of home. I am thankful for my “adopted” New York family, but nothing beats all the comfort (food) of home!” —Jill Hughson (Judy’s daughter), IT Customer Service Manager, Texas A&M AgriLife
Ingredients:
2 pkgs Martha White’s white cornbread mix 1 onion 1 to 2 celery stalks 6 hard-boiled eggs Salt and pepper, to taste 2 cans chicken broth ½ stick butter (optional)
Directions:
Bake cornbread mix according to package directions. Let cool, and then crumble into fine pieces. While the cornbread is cooling, chop onion and celery until fine. Boil onion until tender in 2 cups water, and after a few minutes, add celery.
Peel and chop eggs into small pieces. Add onion, celery, and eggs to the cornbread crumbles. Salt and pepper to taste. Add chicken broth and mix well. Add to saucepan and heat on stove until thoroughly heated. Add butter and more broth for a more “soupy” texture.
Ooey Gooey Butter Bars
“I got this recipe from a former co-worker about 35 years ago. I loved them when she brought them to work so I was glad she shared the recipe. One year at Christmas, I made them for my family, and they went crazy over them. The name really fits! The past several years, I had my recipes in storage and ended up finding a recipe online. It just wasn't the same. I finally got my recipes out of storage and made them again last year. This recipe is the best! I used to make one batch and now make four batches every year for my family. I would be disowned if I stopped making them!”
—Sally Reigle, president, Rotary Club of Aggieland
Bar
1 box yellow cake mix
1 stick butter, melted
1 egg
2 teaspoons vanilla (I always add a little more)
Mix, press into 9” x 13” greased pan
Topping
8 oz. cream cheese
1 lb. powdered sugar
2 eggs
Whip until very thick (long time)
Pour on top of bottom mixture
Bake at 350 degrees for 45 minutes.
Serves 18 to 24
“The Best” Pecan Pie
“Potluck holiday gatherings have long been a staple in our family, and we love traditional food at Thanksgiving. I discovered this recipe when my daughter was young (she is now 34), and we have each made this recipe when we need a go-to slam dunk dessert. It is both beautiful and delicious!
—Melissa Keeling, Bryan | Vice President – Mortgage Lender with First Financial Bank, N.A.
Ingredients:
1 unbaked 9” pie crust
1 cup light corn syrup
1 cup sugar
1/3 cup unsalted butter
4 eggs, lightly beaten
1 tsp. vanilla
1/8 tsp. salt
Pecan halves
Directions:
Preheat oven to 325 degrees.
Combine corn syrup, sugar, and butter in medium saucepan over low heat, stirring occasionally until sugar is dissolved. Cool slightly. Add eggs, vanilla, and salt, mixing very well. Pour into pie crust. Place pecan halves on top of filling (use concentric circles for prettiest presentation and easier slicing).
Bake for 60 minutes. Remove from oven and let cool. Enjoy!