On Our Minds
As the year comes to a close, we reflect on the traditions that nourish us—both body and soul. It’s a privilege to share a meal with the people you love, and this time of year we find special comfort in the connections we share through food.
This season, we’re excited to share a collection of our favorite holiday recipes. Each dish holds a special place in our hearts, tied to family, tradition, and the joy of the holidays.
Candied Yams
To kick off our holiday menu, we’re starting with a well-loved side dish that always steals the show.
Ingredients
- 2 lb. sweet potatoes
- 3/4 cup dark or light brown sugar
- 1 cup white sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. salt
- 2 tbsp. vanilla extract
- 1 stick butter
- 4 tbsp. frozen orange juice concentrate thawed
Instructions
- Scrub, peel and slice yams into 1/2 inch rounds.
- In a pot over medium high heat, combine the sweet potatoes with the rest of the ingredients. Stir until they’re completely coated. Let it come to a boil.
- Cover then simmer for about 50 minutes or until the yams are tender when pierced with the tines of a fork.r
- Remove the cover from the pot then bring the cooking liquid to a boil. Stir occasionally until the liquid reduces (about 10 minutes or until the syrup coats the yams).
- Remove the finished yams from direct heat and place them into the oven until you are ready to serve. These taste best warm.
Source: Whisk it Real Gud
Taiwanese Beef Noodle Soup (牛肉麵 niúròu miàn)
For the main course, we’re sharing a hearty dish with no shortage of aromatics to fill your home with the mouthwatering scents of tradition.
Ingredients
- 2 1/2 lbs. boneless beef shank
- 3 slices ginger
- 6 cloves garlic, peeled
- 1 yellow onion, sliced
- 2 medium tomatoes, diced
- 1 tbsp. tomato paste
- 1 1/2 tbsp. doubanjiang bean paste, spicy or regular
- 1 tbsp. sugar
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup ShaoXing Wine, Chinese cooking wine
- 4 – 6 cups water, depending on how salty you like it
- 2 star anise
- 6 whole wed chili
- 1 tbsp. sichuan peppercorns
- 2 bay leaf
- White noodle
- Cilantro
- Green onion
- Chili oil
Instructions
- Boil beefshank in a pot of water for 5 minutes then rinse with cold water to get rid of the blood scum. Slice the beef into chunks and let it sit on the side. If you are using the same pot, make sure to discard the whole pot of water and wash it.
- Heat the pot (medium heat) and add some oil; add in the sliced onion, tomato, ginger, and peeled garlic. Sautee for 2 – 3 minutes or until fragrant.
- Add in sichuan peppercorn, red chili, and star anise and saute for 30 seconds.
- Add in the beef, sugar, black bean paste, and tomato paste and sauté for another 2 – 3 minutes.
- Pour in Shaoxing wine, dark soy sauce, and soy sauce. Once everything is mixed together, and nothing is sticking to the bottom, add in 4 – 6 cups of water. Add the bay leaf and bring to a boil.
- Once boiling, you can put the lid on and turn to low heat. Simmer for 2 – 3 hours.
- Remove the beef and strain the broth if you want a clear broth! This step is optional. Taste for seasoning.
- Boil a pot of water and cook the noodles.
- In a large bowl, add in the strained noodle, hot broth, and beef. Top with your own choice of garnishme
Source: Tiffy Cooks
Holiday Toffee Chocolate Candy
No holiday meal is complete without dessert, and this is the perfect way to end your celebration on a sweet note.
Ingredients
- 1.5 packages of Saltine crackers
- 1.5 sticks butter
- 1.5 cup brown sugar
- 1 10-ounce bag of chocolate chips
- Chopped nuts or sprinkles (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Line a cookie sheet with parchment paper and cover with a single layer of saltines.
- In a saucepan, melt butter and add in brown sugar. Stir continuously until bubbling, and allow mixture to boil for 3 – 4 minutes.
- Pour mixture over saltines.
- Bake for 4 – 6 minutes until bubbling then remove from the oven.
- Immediately sprinkle chocolate chips over still hot saltines and let stand for 2 – 3 minutes.
- Spread chocolate evenly and sprinkle with chopped nuts and/or sprinkles as desired.
- Chill in the refrigerator or freezer until solid.
- Break into pieces and serve, or keep in the freezer to share throughout the holiday season!
Mulled Wine
Warm, spiced, and full of cheer, it’s a drink that’s perfect for celebrating with friends and family.
Ingredients
- 750 ml dry, fruity red wine
- 2 cups apple cider
- ¼ cup honey
- 1 orange zested and juiced
- 5 whole cloves
- 4 green cardamom pods
- 2 cinnamon sticks
- 1 whole star anise
- ¼ cup brandy
- Orange slices for garnish
- Cinnamon sticks for garnish
Instructions
- Add wine, cider, honey, orange zest, and orange juice to a Dutch oven or similar large pot and stir to combine.
- Add the cloves, cardamom, cinnamon stick, and star anise.
- Bring to a simmer over medium-high heat. Reduce the heat to low and let simmer gently for 30 minutes. Do not let the wine boil.
- Stir in the brandy. To serve, ladle into mugs and garnish with an orange slice and cinnamon sticks.
Source: Well Plated by Erin