Free domestic Ground Shipping for all orders $100+ with code: holidayshipping2016

From our Family to Yours: Our Favorite Holiday Recipes!


by Lauren Steinhardt November 22, 2015

rebecca, abby and heather in the queen bee studio

Our fam: Owner Rebecca, sales manager Abby, sewing superstar Heather

 

Holidays are a special time full of family, merriment, and of course eating! What better way to give thanks for our awesome community than to share some of our favorite family recipes? If you need a little inspiration in the kitchen this Thanksgiving, let us help you out. 

 

Back in the day: Did you know that our bookkeeper Karen is Abby's aunt? Here they are when Abby was just a wee lass.

 

Starting with some can't-miss side dishes, our Sales Manager Abby supplied us with this recipe for a hearty wild rice salad which is even better the day after - our favorite kind of holiday food!

 

Wild Rice and Cranberry Salad

Makes 12 servings

 

6 1/2 cups water

1/2 cup canned chicken broth

2 1/2 cups wild rice

1 cup dried cranberries

1 cup golden raisins

1 cup chopped green onions

3/4 cup pine nuts, toasted

1/2 cup mixed sprouted beans

1/2 cup chopped fresh parsley

2 Tbsp grated orange peel

1/2 cup fresh orange juice

1/4 cup cider vinegar

1/2 cup olive oil

 

Bring water and broth to boil in large saucepan. Add rice and bring to boil. Reduce heat to medium and simmer until tender but still slightly firm to bite, stirring occasionally, about 40 minutes. Drain rice; transfer to large bowl to cool. 

 

Mix cranberries, raisins, green onions, pine nuts, sprouted beans, parsley and orange peel into rice. Whisk orange juice and vinegar in small bowl. Gradually whisk in oil. Add enough dressing to rice salad to coat. Season to taste with salt and pepper. (Can be prepared up to one day ahead. Refrigerate, bring to room temperature before serving.)

 

 

Eleanor making it happen in the studio.

 

 

This simple and satisfying squash recipe is from our production superhero Eleanor, who makes the magic happen with her screenprinting, cutting, and snap application skillz.

 

Butternut Squash and Cranberries

2 butternut squashes
3 Tbsp olive oil
2 tsp salt
2 tsp pepper
juice of 3 oranges
1 cup dried cranberries
splash bourbon (optional)
1 lg yellow onion
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 425 degrees
Peel and seed squashes and cut into 1" cubes. Toss with 3 Tbsp olive oil and 2 teaspoon each salt and black pepper. Spread in a single layer on baking sheets and roast for 20 minutes. While squash is cooking, juice oranges, and pour juice over dried cranberries (it's also good to add a little bourbon to this). Peel and slice onion and toss with 1 Tablespoon olive oil and 1/2 teaspoon each salt and pepper. Stir squash after 20 minutes of roasting, and add onion to sheet pan with squash. Roast another 20 minutes or so, until squash and onions are brown in spots. Pour orange juice and cranberries over squash and onions while still hot. This dish can be kept warm and sit for a while like this.

 

 

The Pearcy Thanksgiving...complete with matching t-shirts!

From left: Rebecca, mom, dad, brother and grandma.

 

 

What's Thanksgiving without pies? Rebecca loves this recipe from Helsing Junction Farm. It's a super easy and delicious twist on a traditional apple pie.

 

Oly's Swedish Apple Pie

 

-Peel, core and slice 4-5 apples into a pie pan until the pan is a little over half full.

-Mix together the following:

-1 TBS sugar

-½ tsp cinnamon

-Some freshly ground nutmeg

-Sprinkle half over the apples and toss together. (Save the other half to sprinkle over the top of the pie.

-Melt 1 stick of butter in a small saucepan and then add the following:

-1 cup of flour

-The zest of 1 lemon

-¾ cup of white or brown sugar

-Gently mix together and then add 2 beaten eggs.

-Fold the mixture together and then pour it over the top of the apples.

-Sprinkle with the remaining sugar.

-Bake at 350 degrees for 50-60 minutes until firm and lightly browned.

 

 

 

Here I am thinking wistfully about PIES.

 

My signature dish is an adaptation of chocolate pecan pie from Joy of Baking. It has everything bad in it: gluten! sugar! corn syrup! booze! butter! chocolate! But don't worry, they cancel each other out ;-D

 

I'm including the recipe for the pie filling here; this works well with store bought or gluten free crusts, as well as a traditional short pastry crust. Click through to see the Joy of Baking recipe for pie crusts, which is excellent.

 

Chocolate Bourbon Pecan Pie

Pecan Filling:

1 1/2 cups (150 grams) pecans

2 ounces (55 grams) semi sweet chocolate, coarsely chopped (or 2/3 cup semi sweet chocolate chips)

3 large eggs, at room temperature

1/2 cup (105 grams) firmly packed light brown sugar

1/2 cup (100 grams) granulated white sugar

2/3 cup (160 ml) (225 grams) golden syrup or corn syrup (light or dark)

1/4 cup (60 ml) cream

4 tablespoons (55 grams) butter, melted and cooled to room temperature

1 tablespoon bourbon or rum (or 1 teaspoon pure vanilla extract)

1/4 teaspoon (1 gram) salt

12 whole pecan halves (optional)

 

 

Preheat your oven to 350º F (180º C). Place the oven rack in the bottom third of the oven. Pie crust should be chilling in the fridge.

 

Pecan Filling: To toast the pecans, place the pecans on a baking sheet and bake for about 6 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. In a heatproof bowl placed over a saucepan of simmering water, melt the chocolate. (You can melt the chocolate in the microwave.) Set aside to cool. In a large bowl, whisk the eggs, and then whisk in the sugars, golden syrup or corn syrup, cream, melted butter, bourbon (or vanilla extract), and salt. Then stir in the melted chocolate and chopped pecans. Remove the chilled pastry crust from the refrigerator and place the pie plate on a large baking sheet. Carefully pour the filling into the pie crust. Arrange the whole pecans halves in a decorative pattern on top of the filling. Bake for about 45 to 50minutes, or until the filling has just set. It will still be a little wobbly when gently shaken. (If you find the edges of the pie crust are over browning during baking, cover with a pie shield or foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.

Makes one 9 inch (23 cm) pie.

 

 queen bee drew at bike appreciation day

Drew representing at Bike Appreciation Day on N Williams Ave.

 

Our trusty retail stitcher Drew supplied us with this decadent recipe for a chocolate truffle tart, courtesy of mom :-)

 

Chocolate Truffle Tart


1 cup butter or margarine

3/4 cup all-purpose flour

1/2 cup powdered sugar

3 tablespoons unsweetened cocoa

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 pound bittersweet or semisweet chocolate, chopped or chips

1/2 cup granulated sugar

4 large eggs

1 teaspoon vanilla


  1. Butter and flour a 10" tart pan with removable rim.
  2. In a food processor or bowl, whirl or mix flour, powdered sugar, cocoa, cinnamon and salt until well blended. Add 1/2 cup butter, cut into chunks; whirl or beat with a mixer at high speed until well blended. With well-floured hands, press mixture evenly over bottom of pan.
  3. Bake in 350 oven until crust begins to pull from pan sides, 15 to 18 minutes.
  4. Meanwhile, place chopped chocolate and 1/2 cup butter in microwave-safe bowl: cook at 50% power, stirring occasionally, until chocolate is melted and mixture is smooth, about 2 minutes. Stir in granulated sugar. Add eggs, one at a time, and mix well. Stir in vanilla. Pour mixture into warm crust.
  5. Bake in 350 oven until filling barely jiggles when pan is gently shaken, about 20 minutes. Let cool on a rack for at least 1 1/2 hours.
  6. Run knife around edge and remove rim.

I like to serve tart warm with whipped cream or peppermint ice cream. A little caramel sauce is good too. Or dusted with powdered sugar.



Lauren Steinhardt
Lauren Steinhardt

Author



Leave a comment

Comments will be approved before showing up.