tasty dishes ahead in Holiday Cookbook

By: Lex Bowen

Everyone knows that the holiday season isn’t just about Christmas. A number of cultural and religious traditions take place around the holidays, and they are all quite diverse. But there's one common factor that connects them all: food. For a lot of people, the holiday season means family, fun, and indulgence. I know that I spend most of the holidays baking for my friends and family. For those of you who might be short on ideas for fun new recipes, I've compiled a number of traditional holiday foods for everyone to try out this winter! No matter where you come from or what you celebrate, these delicious holiday treats are sure to satisfy.

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Latkes:

Recipe:
Prep Time: 25 minutes
Cook Time: 25 minutes
Total: 50 minutes
Yield: 

Ingredients:
5 lbs russet potatoes
2 large sweet onions
4 eggs
½-¾ cup matzo meal(potato starch or flour work too)
½ tbsp kosher salt
1 tsp baking powder
½ tsp black pepper
1-2 bottles of canola oil(or whatever oil you use for frying)

Instructions:

1. Peel and grate potatoes on a cheese grater. Soak grated potatoes in warm water for 10 minutes, then drain. Replace the water and repeat 3 times. 
   
2. Using a cheese cloth, towel, or paper towel, squeeze excess moisture out of the grated potatoes(do this in small batches). Place the drained potatoes in a large mixing bowl.
   
3. Grate onions, then squeeze out excess moisture using the same method used on the potatoes.
   
4. In the large mixing bowl, add the grated onion, eggs, matzo meal or starch, salt, baking powder, and pepper. Mix until well combined.
   
5. Fill a pan with ½’’ of oil. Heat oil to 400°F (204°C).
   
6. Once oil is heated, drop 1-2 tbsp of batter into the pan. Make sure not to overcrowd the pan, as this can slow the cooking.
   
7. Fry each latke for 2-3 minutes per side, or until golden brown.
   
8. Transfer to paper towels to dry, then serve.
   

Cultural significance:
Latkes are a food traditionally eaten during the Jewish holiday of Hanukkah. While the actual religious significance of Hanukkah as a holiday is highly overstated, its proximity to the popular Christian holiday of Christmas has resulted in a more widespread knowledge of its existence. Similarly to most other Jewish holidays, food plays an important role in the holiday. The oil used to fry the latkes is symbolic of the oil that burned for 8 days in the stories of Hanukkah. Latkes are traditionally served alongside sour cream and apple sauce.

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Yule log:

Recipe:
Prep Time: 1 hr 30 minutes
Cook Time: 2 hrs 20 minutes
Total: 3 hrs 50 minutes
​(most of this is cooling and cooking time)
Yield: 10 servings

Ingredients:
Cake:
-⅔ cup ap flour
-⅓ cup unsweetened coca powder
-½ tsp salt
-7 large eggs
-1 cup granulated sugar
Filling:
-1 ¼ cups heavy whipping cream
-⅓ cup powdered sugar
-½ tsp vanilla extract
Frosting:
-1 ¼ cups unsalted butter
-¼ tsp salt
-8 tbsp cocoa powder
-2 ¾ cups powdered sugar
-1 tsp vanilla extract
-2 tbsp heavy cream

Instructions:
For the Cake:

1. Preheat the oven to 350°F (176°C). Spray a 12x17 inch baking pan with baking spray(you can also use butter or cooking spray to grease the pan). Line with parchment paper.
   
2. Combine the flour, cocoa powder and salt in a medium bowl.
   
3. In a large mixing bowl, beat the egg yolks on medium speed until doubled in volume. Add ¾ cup of granulated sugar and beat for another 2 minutes. Slowly add the flour mixture until well combined.
   
4. In a separate bowl, use clean beaters to beat the egg whites until frothy, then add the remaining ¼ cup granulated sugar. Continue to beat until stiff peaks form and the mixture looks smooth and glossy. Fold the egg whites into the egg yolk mixture in several batches, until well combined. Pour into the greased baking pan in an even layer.
   
5. Bake for 20 minutes, then immediately flip the sheet cake onto a kitchen towel, and peel off the parchment paper. Use the Kitchen towel to roll the cake up, starting at a long end. Allow the cake to cool in the roll for 1 hour. 
   

For the filling:

1. Using a large bowl, beat the heavy cream on medium speed until medium peaks form. Add the sugar and vanilla extract.
   
2. Unroll the cooled cake, then spread the filling over one side of the cake, leaving a 1 inch border around the cake. Roll the cake back up, starting at the same end you originally used. Place the roll seam side down on a tray, then place in the refrigerator.
   

For the frosting:

1. Combine the butter and salt in a mixing bowl, then beat on medium speed until smooth. Add the cocoa powder and beat until well combined, stopping to scrape down the sides and bottom of the bowl. Turn the speed down to low, then beat in the powdered sugar and vanilla. Slowly pour in the heavy cream while mixing, then increase the speed to medium and beat for an additional 2 minutes.
   
2. Remove the rolled cake from the fridge. Spread the frosting over the surface of the cake in an even coating.
   
3. If desired, you can run a fork over the frosted cake to create the effect of wood bark.
   
4. Place the cake back into the refrigerator and take out when ready to serve.
   

Cultural significance:
Yule is an ancient pagan holiday, heavily inspired by early Norse tradition. The burning of a ‘yule log’ was a tradition that originated in Europe, and gained popularity amongst Christians and modern pagans. The burning of the yule log is intended to bring luck and protection to a household. The cake version of the yule log was created and popularized in 19th century France, quickly catching on in other areas. The idea of a Yule Log, cake or otherwise, is still remarkably popular today, being a sort of catch-all for a number of religious and cultural sects.

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Jollof Rice:

Recipe:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total: 50 minutes
Yield: 16 servings

Ingredients:
-½ white onion
-7 roma tomatoes
-1 red bell pepper
-4 habanero peppers
-½ cup water
-8 cups rice
-⅓ cup olive oil
-8 ounces tomato sauce
-5 ounces tomato paste
-4 maggi cubes(crushed into a powder)
-3 cups chicken or beef stock
-2 teaspoons white pepper
-2 teaspoons curry powder
-1 bay leaf
-1 teaspoon thyme
-sea salt to taste

Instructions:

1. Dice tomatoes, onion, and bell pepper into chunks, then add to a blender with the habanero peppers and water. Blend until completely liquified(around 2 minutes).
   
2. Parboil and rinse your rice until the water runs clear.
   
3. Add rice and oil to a large pot over medium heat, then add the tomato mixture and all of your remaining ingredients(tomato sauce, tomato paste, maggi cubes, stock, white pepper, curry powder, bay leaf, thyme, and sea salt).
   
4. Cook for about 40 minutes until the rice is fluffy and any liquid has evaporated, stirring frequently.
   

Cultural significance:
Jollof rice is an extremely popular West African staple, often made during the holiday season, during Kwanzaa. The dish originated from a need to preserve resources, and since it was quick, hearty, and easily made using just one pot, it was the perfect meal. Jollof rice can be made a number of ways, often depending on regional preferences or family traditions. It is served during Kwanzaa alongside a number of traditional African dishes, as well as many African-American staples that fall into the category of soul food.

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Eggnog:

Recipe:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total: 25 minutes
Yield: 6 servings

Ingredients:
-6 large egg yolks
-½ cup granulated sugar
-1 cup heavy whipping cream
-2 cups whole milk
-½ tsp ground nutmeg
-pinch of salt
-¼ tsp vanilla extract
-ground cinnamon(optional)

Instructions:

1. Whisk together egg yolks and sugar until well combined(light and creamy in appearance)
   
2. Combine heavy cream, milk, nutmeg, and salt in a saucepan on medium high heat. Stir frequently until the mixture reaches a simmer.
   
3. Add a spoonful of the heated milk mixture to the egg yolk mixture, whisking vigorously the entire time to prevent curdling. Repeat this process several times until most of the milk mixture has been added to the yolks.
   
4. Add the combined egg and milk mixture back into the saucepan, whisking constantly for about 1 minute, or until the mixture reaches 160°F. At this point the mixture should be beginning to thicken slightly.
   
5. Remove from heat and add the vanilla extract.
   
6. Pour the mixture through a fine mesh strainer(a cheesecloth or clean kitchen towel should work for this as well) to remove any egg that may have cooked or curdled. Once the mixture has been strained into a container, cover the container with plastic wrap.
   
7. Refrigerate until cooled. The eggnog will finish thickening as it cools. 
   
8. Serve with whipped cream and cinnamon, if desired.
   
9. Store for up to one week in the refrigerator, then throw away.
   

Cultural significance:
Eggnog is believed to have originated in medieval Britain, spreading throughout the globe, where cultures would add their own twist to the drink. In North America, the drink is traditionally consumed throughout the holiday season.

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Cinnamon Rolls:

Recipe:
Prep Time: 2 hrs 30 minutes
Cook Time: 30 minutes
Total: 3 hours
Yield: 10-12 cinnamon rolls

Ingredients:
Dough:
-½ cup warm milk
-½ oz active dry yeast
-⅓ cup granulated sugar
-4 ½ cups AP flour
-2 tsp kosher salt
-3 large eggs
-1 cup softened unsalted butter
Filling:
-1 stick unsalted butter
-Dark brown sugar
-Cinnamon
-Pinch of kosher salt

Instructions:

1. Warm the milk up to 100°F, then combine with yeast and sugar in a standing mixer bowl. Let stand for 5 minutes.
   
2. Gradually add 1 cup of flour, beating at low speed until blended(remember to scrape down the sides).
   
3. Add salt and softened butter, beat on low speed until smooth.
   
4. Add eggs one at a time, beating until incorporated after each.
   
5. Gradually add the remaining 3 ½ cups of flour, beating until blended. You will likely have to switch from using a paddle attachment to a dough hook halfway through the process. Increase speed to medium and beat until dough pulls away from the sides of the bowl and becomes smooth and elastic.
   
6. Place dough on a lightly floured surface and knead for 3 minutes.
   
7. Place dough in a large greased bowl, cover the top with plastic wrap, and let rise in a warm area until doubled in size(about 1 hour).
   
8. After 1 hour, punch the dough down and place it on a lightly floured surface. Roll out into a 12x18 inch rectangle.
   
9. Combine the ingredients for the filling, adding dark brown sugar and cinnamon as desired.
   
10. Spread the filling onto the dough, then roll up into a tight log. Cut into 1-2 inch disks , then let rise in a warm place for 1 hour.
    
11. Brush the tops of the cinnamon rolls with melted butter, then bake at 350°F for 30 minutes, or until golden on top.
    

Cultural significance:
The cinnamon roll is considered by most to have originated in Sweden and Germany, and was later introduced to the US through German immigrants. American bakers skewed towards a much sweeter and richer version of the cinnamon roll, allowing the pastry to become much more of an indulgent treat, often eaten during breakfast. Although cinnamon rolls are served year round in bakeries throughout America, many associate the pastry with the Christmas season. Cinnamon rolls are often a staple on Christmas morning in many households across America.

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