Holiday Recipes From Badger Staff
Thanksgiving is a holiday near and dear to every Badger heart because it centers around gratitude, family, and food – if there’s one thing that every Badger has in common, it’s that we love to eat! So we thought we’d take a moment to share some of our favorite holiday recipes with you, because it is you, dear Badger friend, that we are most grateful for. Thank you for enabling us to keep doing what we love most... “create products for people we love, and then give them to the world.”
Jaqueline's Seasoned Nuts - By Jackie M. - Modified from Food & Wine Magazine
Cooking time three hours. Makes 10-12 servings.
- 4 cups mixed raw nuts,such as pecans,walnuts,almonds and cashews
- 32 sage leaves, torn into pieces
- One 8 inch rosemary sprig, leaves stripped
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
to 200 degrees. In a large bowl mix nuts, rosemary, sage and olive oil. Toss to mix well. Place on a large rimmed baking sheet. Add generous amounts of salt and fresh ground pepper. Spread in an even thin layer. Bake for three hours, do not brown nuts. Cool on baking sheet and store in airtight container. Best if eaten within three days.
Raw Cranberry Orange Sauce - By Katie S. - Modified from www.honestlyyum.com
- 18 ounces of raw cranberries
- 1 large orange
- 1/4 cup sugar
Rinse cranberries and remove any over or under-ripe or damaged ones. Cut the orange into quarters (remove any seeds) and blend (with skin on) in a food processor with the cranberries until desired consistency is reached. Mix in the sugar with a wooden spoon and serve cold.
Pumpkin Spice Ale - By Kevin E.
- 11 lbs. Maris otter malt
- 0.5 lbs. Aromatic malt
- 0.5 lbs. Crystal 40 malt
- 0.5 lbs. Crystal 120 malt
- 0.25 lbs. Special roast malt
- 1.2 oz. Golding hops (60 min.)
- 1/2 tsp. Ground cinnamon (5 min.)
- 1/4 tsp. Ground ginger (5 min.)
- 1/8 tsp. Ground nutmeg (5 min.)
- 1/8 tsp. Ground allspice (5 min.)
- 1 package of US-04 dry yeast
Mash at 152 degrees F for 1 hour. Sparge and collect 6.5 gallons of wort into boil kettle. Boil for 1 hour and add hops and spices accordingly. Cool and add yeast. Ferment at 68 degrees F for 2 weeks. Bottle or keg and enjoy.
Serve to guests at 50 degrees F. Some, like my wife Lindsey, enjoy this with the rim coated with a little bit of cinnamon & sugar. Cheers!!!
Modesta's Mince-Vanilla Custard Crunch Pie - By Stephanie R. - From her grandmother
- 1 unbaked 9 inch pie crust
- 2 tbsp flour
- 1/8 tsp salt
- 3 eggs (slightly beaten)
- ¼ cup butter
- ½ cup chopped nuts (walnuts or pecans)
- 1 cup mincemeat (from a can- there’s no meat in it!)
- 1 tsp vanilla (optional)
Blend dry ingredients and slowly add eggs and remaining ingredients- mix well.
If desired, layer whole pecans or walnuts on top. They look pretty and taste great!
Bake 400* for 15 minutes.
Reduce Heat to 325* for 30 minutes.
Savory Pumpkin Pie - By Iris P.F. - From the New York Times
- 1 cup whole-wheat flour
- 1 teaspoon salt
- 1/3 cup cold unsalted butter
- A few tablespoons cold water
- 2 small pie pumpkins
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 medium yellow onions
- 2 tablespoons olive oil
- 1/2 cup Jarlsburg, Gruyère, or Swiss cheese, grated
- 2 eggs
- 1 tablespoon milk
- Salt, pepper and nutmeg
- 2 tablespoons roasted pumpkin seeds
1. For the crust, combine flour and salt in a small bowl. Using your fingers, pinch the butter (1/3 cup) into the flour and salt until the mixture resembles coarse meal. Add water a little at a time until the mixture begins to clump together. Press the dough into a disc, wrap it in plastic wrap, and keep in the refrigerator as you turn your attention to the other ingredients.
2. Preheat the oven to 450 degrees. Peel the pumpkins, discard the seeds and stringy innards, and cut the flesh into 1-inch cubes. Put the pumpkin on a baking sheet or in a Pyrex pan and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake at 450 degrees for 45 minutes, or until the pumpkin is tender and slightly browned.
3. Meanwhile, melt the butter (2 tablespoons) with the remaining 2 tablespoons olive oil in a cast iron skillet over medium heat. Slice the onions and cook in the butter and olive oil, stirring frequently, for 45 minutes or until deep brown and fragrant.
4. Remove the pie dough from the refrigerator and, on a floured surface, roll the dough into as thin a circle as possible. Fold the dough in half and then into quarters, transfer it to a 9-inch pie plate, and carefully unfold it. Press the dough into the pie plate and trim away excess dough from the edges.
5. Remove the pumpkin from the oven and reduce the temperature to 375 degrees. Mix together the cooked pumpkin and onions, and carefully transfer this vegetable mixture into the pie crust. (You may find your pie crust overflowing with vegetables. In this case, remove some of the pumpkin-onion mixture and set it aside -- it makes a great snack or omelet filling.) Sprinkle the grated cheese on top of the vegetables.
6. In a small bowl, beat together the eggs, milk, and salt, pepper, and nutmeg to taste. Pour this mixture over the vegetables and cheese in the pie crust. Sprinkle the pumpkin seeds on top of the pie.
7. Bake the pie at 375 degrees for 20 to 25 minutes, or until the cheese is melted, the eggs are firm, and the top of the pie is golden brown. Remove from the oven and let cool for a few minutes before serving.