News, Announcements, and Holiday Recipes
Ashley Peterson (WERS) has been named the Development Professional of the Year by the Public Radio Association of Development Officers (PRADO).
And in personal news…
Jonathan “Satch” Satriale (School of Communication) and his wife, Liz, welcomed son Henry on November 26.
Holiday Recipe Swap
Looking for a new recipe to try this holiday season? Look no further…
Chocolate Pecan Pie
Submitted by Nancy Howell (Communications and Marketing)
Serves about 10
You can find the full recipe that includes the pastry crust here. I buy pre-made pie crust because the idea of making pastry crust from scratch terrifies me.
Deep 9-inch pre-made pie crust
10 tbsp. unsalted butter
½ cup sugar
6 squares (6 oz.) semisweet chocolate, chopped
4 eggs
1 cup light corn syrup
1 tsp. vanilla
8 oz. pecan halves
In a saucepan, melt the butter and stir in the sugar. Cook over low heat, stirring, until the sugar dissolves. Add the chocolate and continue stirring until the chocolate melts. Remove the saucepan from the heat and leave the mixture to cool, stirring occasionally, until you can touch the side of the pan with the palm of your hand.
Set the oven at 400º F.
Beat the eggs with a rotary beater or whisk until they are well blended. Beat in the corn syrup and vanilla. When the chocolate mixture is cool, beat the chocolate into the eggs until it is thoroughly combined.
Put half of the pecans into the pie crust in one layer (reserve the better-looking ones for the top layer). Pour the filling over the pecans, then arrange the remaining nuts, rounded side up, in concentric circles, beginning at the outside edge.
Carefully transfer the pie to the hot oven. Immediately turn the oven temperature down to 350 degrees. Bake the pie for 55 minutes, or until the filling is set in the middle and just beginning to crack.
Cream Cheese Mints
Submitted by Cheryl McGrath (Iwasaki Library)
Makes about 8 dozen
8 oz. cream cheese
½ stick of butter
TWO POUNDS OF POWDERED SUGAR
2 tsp. peppermint extract (or any other flavoring)
Few drops of food coloring
Blend vigorously in a mixer, add some food coloring, and chill in cling wrap for a few hours. Then roll it out, using more powdered sugar, and cut as you wish. Let the mints dry out on the counter for a day or so. Find the original recipe here.
Gingerbread Piparkūkas
Submitted by Robin Chace (IT)
Makes about two dozen
These are a softer, thicker take on traditional Latvian piparkūkas (which are thin, crunchy, and maybe overly complicated to make). I added the warm piparkūkas spices to this gingerbread recipe to create what I think is the perfect holiday cookie.
2½–3 cups (10¾–12¾ oz.) all-purpose flour
1½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
2½ tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. cardamom
1 tsp. ground allspice
¾ tsp. ground cloves
½ tsp. coriander
½ tsp. mace
⅛ tsp. white pepper
6 tbsp. (3 oz.) unsalted butter
¾ cup (5⅝ oz.) dark brown sugar
1 large egg
½ cup (6 oz.) molasses
2 tsp. vanilla
1 tsp. finely grated lemon zest (optional)
1 lightly beaten egg for glazing
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices until well blended.
In a stand mixer bowl, beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla, and lemon zest and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough and wrap in plastic. Let stand at room temperature for 2–8 hours. (Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)
Preheat oven to 375º F. Line cookie sheets with parchment paper.
Roll dough to a scant 1/4-inch thick on a floured surface. Cut out cookies with a cutter.
Space cookies 1½ inches apart on baking sheets, and brush with beaten egg.
Bake 1 sheet at a time for 7–10 minutes (the lower time will give you softer cookies).
Let the cookies stand on the sheet a few minutes until they are firm enough to move to a wire rack.
After cookies are cool, decorate, if you like.
Peanut Butter Squares
Submitted by Jenn Stevens (ITG)
1 cup (2 sticks) softened butter
2½ cup confectioners sugar
1⅓ cup graham cracker crumbs
1 cup chunky peanut butter
Mix, form into a 13 x 9 pan, and chill. Top with: 2 tbsp. melted butter mixed with 1 cup chocolate chips.
Puerto Rican Eggnog (Coquito)
Submitted by Iris O’Connor (Communications and Marketing)
Makes 1 gallon
Serving size: Whatever you’d like!
4 cans of evaporated milk
3 cans of condensed milk
4 cans of cream of coconut
Recommended brand: Coco Lopez, with the blue label
5 cups of Bacardi rum (optional, but is it really in 2020?)
Set your stovetop to medium-low/medium; you want to warm the pot and the goal is to be able to touch the pot barehanded.
Stir each ingredient before adding the next ingredient. Start with cream of coconut to dissolve solids as much as you can. Do one can at a time.
Follow with condensed milk (beware: sticky!) and thin out the mixture with the evaporated milk.
Slowly add rum and stir until ingredients are well incorporated.
After cooling, strain to catch coconut solids.
Refrigerate for an hour minimum.
It’s best to enjoy this drink chilled. I wait til the next day to drink, so that the flavors can get to know each other. A tip regarding the cream of coconut from another recipe: If some of the coconut fat solidifies, let it sit on the counter for 10 minutes and give it a good shake before serving.
Happy baking and cooking!