Cherished Holiday Recipes

By Luz Maria Robinson From The Village of Our Saviour’s Manor

Directions

In a medium caldero (cast iron pot), saute sofrito in oil 2-3 minutes over medium heat. Add tomato sauce, beans, water, and sazon. Season with pepper, adobo, garlic powder (or minced), oregano, and stir. Taste and adjust spices according to your taste. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked thoroughly, about 30 minutes or so.

By Becky Bolden from The Village of Oakland Woods

Directions

Simmer onions, garlic, mustard, rosemary, thyme, sage, no salt seasoning, and bayleaf in water for 45-60 minutes. While the water is simmering, cut bacon into 1/2 inch pieces and crumble sausage. Brown together in a skillet, drain on paper towels, and set aside. Save 3 tablespoons of the rendered fat.

When the water has simmered, add turnips, bacon, and sausage to the strained water. Cook until the turnips are par-boiled, then add the bone broth. When the pot has come to a boil, add greens and cook until tender. Add Lawry’s seasoning salt to taste.

By Irma Black from The Village of East Harbor

 
Directions
Simmer bourbon, shallots, and orange zest together for 10 minutes. Add cranberries and sugar and simmer until berries burst (about 10 minutes). Remove from heat and add pepper. Cool and refrigerate.

By Marilyn Irvin from The Village of St. Martha’s

Ingredients:

Directions:

Soak beans over night in fridge. Boil chicken with seasoning, carrots and celery in chicken broth. Remove chicken, de-bone and return to pot. Add beans to chicken, seasoning and vegetables. Cook until beans are tender.

From Judy Attie at Perry Farm Village

Ingredients

Instructions: Heat 3 tablespoons of olive oil in large pan over medium high heat. Add yellow and red onion. Stir to coat in hot oil, then saute until golden brown, only stirring to avoid burning. Stir in garlic and allow to cook for a few more minutes.

Add spinach, parsley, and salt. If pan isn’t big enough, you can add it in batches until it cooks down and makes more room. Cook until all spinach is wilted. Transfer everything to a wire mesh sieve or colander and let it cool. Any liquid that drains off can be discarded.

Once the spinach mixture is fully cool and any additional liquid has been pressed out, transfer to a large bowl. Combine with the eggs, ricotta, and feta cheese and stir to combine.

Preheat oven to 350 degrees F. To bake, you will need a 9×9 baking dish.

Unroll phyllo dough. Cut the dough in half so that it fits in the pan better. Use damp towels or paper towels below and on top of the dough to prevent it from drying out.  Using the remaining ¼ cup of olive oil and a pastry brush, coat the bottom of the baking dish with oil.

Add a couple sheets of dough and then add a thin layer of olive oil. Continue layering the dough and the olive oil until about half the dough has been used. Allow the dough to go up the sides of the pan. Once half the dough has been laid down, spoon all of the spinach layer onto the base layer of the dough and spread it out evenly.

Top the spinach layer with two pieces of dough at a time, brushing with a thin layer of olive oil after every two layers. Once all of the dough has been used, fold any over hanging dough over and tuck down into the sides of the pan.

Pre-cut the squares with a sharp paring knife prior to baking. Bake in preheated oven until golden and crispy,

about 30-40 minutes. Serve warm.

By Vernice Harper from The Village of Oakland Woods

This scrumptious and beautiful coconut butter cake with pineapple filling is finished with a cloud of coconut icing. It’s delicious, it’s moist, and it’s perfect for holidays and any other occasion!  

Ingredients

Directions

Grease and line three 9″ round cake pans with parchment paper. Drain the pineapple, reserving 3/4 cup of juice, and set aside 1/4 cup for the cream cheese frosting. Beat butter and sugar until creamy, then add eggs one at a time. Combine the reserved pineapple juice with 7-Up, and alternate adding flour and juice mixtures to the butter mixture, beginning and ending with flour. Stir in extracts, then pour the batter evenly into the pans. Bake at 350°F for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks. Meanwhile, make the pineapple filling by cooking sugar, cornstarch, pineapple, and water over low heat for about 15 minutes, until thick. Cool. For the frosting, beat butter and cream cheese until blended, then add powdered sugar, vanilla, and enough pineapple juice for a spreadable consistency. Once the cakes are cool, stack the layers, spreading pineapple filling between each, and frosting the sides and top. Garnish with coconut on the sides and border, and pipe or spread extra frosting on top.

>Click here to download the PVM Foundation Holiday Cookbook!