Happy Holidays
From TTA

For meat:

• 2lb ground beef
• 1 cup packed corn flake crumbs
• 1/2 cup fresh parsley
• 2 eggs
• 2 tbsp. soy sauce
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 1/3 cup ketchup
• 2 tbsp. dry minced onions

For sauce:

• 1 lb. jelled cranberry sauce (strained)
• 12 oz bottle chili sauce
• 2 tbsp. dark brown sugar
• 1 tbsp. lemon juice

Preheat oven to 350 degrees. Mix all sauce ingredients together and heat until hot. Place meatballs in glass casserole dish. Pour sauce over meatballs in dish. Cook covered for 30 minutes or until meatballs are cooked through.

• 4 medium potatoes
• 1 medium onion
• 1 egg lightly beaten
• 2 Tbsp. fine, dry Italian bread crumbs
• 1 tsp. sal
• 1/2 tsp. pepper
• Butter or bacon fat

Wash the potatoes and peel them. Grate with a fine grater and drain off all the liquid. Wash and peel the onion. Grate the onion into the potato and mix in the egg, bread crumbs, salt, and pepper. Heat the butter or fat (you will need about one Tbsp. at a time) in a large skillet or on a griddle. Put 4 large spoonfuls of the mixture on the griddle to make 4 pancakes. Cook gently until brown on the bottom, turn with a pancake turner and brown the other side. Add more fat/butter to the griddle and continue cooking until all the mixture is used.

• 4 Belgian endives, halved vertically
• 9 Tbsp. unsalted butter, more for baking dish
• Juice of 1 lemon
• Pinch sugar, aalt and ground white pepper
• 2 cups dry white wine
• 3 Tbsp. flour
• 2 cups whole milk, warmed
• 4⅛-inch-thick slices, or about ½ pound, cooked ham (jambon de Paris, prosciutto cotto or unsmoked Virginia ham)
• 4 ounces coarsely grated Gruyère or Comté cheese

Step 1: Remove outer layer of leaves from endives. Trim bottoms, and carve a V shape in cut side to remove cores. Place endives cut side down in a single layer in a sauté pan. Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper. Add wine and about 1 cup water to barely cover endives. Cut a circle of parchment to fit into pan and place on endives. Bring to a simmer and cook 20 minutes, until tender. Remove from heat, and cool in liquid.

Step 2: Melt remaining butter in a saucepan. Whisk in flour and cook, stirring, over low heat for 5 minutes. Slowly whisk in warm milk, beating constantly, about 10 minutes, until béchamel sauce is thick and smooth. Season with salt and pepper.

Step 3: Lightly butter a baking dish to hold endives in a single layer. Drain endives, and pat dry on paper towel. Cut ham slices in half, and wrap endive halves in ham. Place seam side down in baking dish. Spoon béchamel over and around roll-ups. Sprinkle with cheese. Set aside until shortly before serving. Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.

Step 4: Heat oven to 400 degrees. Bake 6 to 8 minutes, until sauce is bubbling. Briefly place dish under broiler to lightly brown top. Serve hot.

• 1 cup Hellman’s
  mayo (no substitutes)
• 1 cup shredded whole
  milk mozzarella
• 1 cup grated pecorino
  romano cheese
• 1 can of quartered artichoke hearts,
  mashed or run through food processor

Mix ingredients together and put in small baking dish. Bake at 375 until slightly brown and the edges are bubbling. Serve with fresh/thin sliced Italian bread/baguette.

If you’re feeling ambitious, you could:

• Add 1/2 cup of drained/squeezed spinach
• Or one sweet vidalia onion chopped and sauteed
• Sprinkle some breadcrumbs on top
• Or any combination of the above

• 1 cup butter
• 1 cup packed brown sugar
• 1 egg yolk
• 1 tsp. vanilla
• 4 tsp. salt (optional)
• 2 cups sifted flour
• 6 oz. chocolate chips
• Walnuts

Cream together all ingredients except flour and chocolate chips. Add the flour. Pat into 15×10 ungreased cookie sheets. Bake at 300 degrees for 30 minutes until light brown. Sprinkle 6 oz chocolate chips, let it melt and then spread evenly. Sprinkle with finely chopped walnuts.

Brownies

• 1 ¼ cup unsalted butter, melted
• 1 ½ cups light brown sugar
• 1 cup granulated sugar
• 1 teaspoon peppermint extract
• 4 large eggs, room temperature
• 1 ½ cups unsweetened cocoa flour
• ¾ cups all purpose flour
• ½ teaspoon salt
• ½ cup dark chocolate, chopped (optional)

Peppermint Bark

• 1 ½ cups white chocolate
• ¼ cup dark chocolate (2 ounces)
• 1 ¾ teaspoons coconut oil, divided
• ¼ teaspoon peppermint extract, optional
• ½ cup crushed candy canes

• 3-4 Ib First Cut Beef Brisket (can be smaller or larger)
• 1 Bottle of Chili Sauce
• 1-2 Thinly sliced onions, depending on the size of the onion and Brisket
• Kosher Salt or any coarse salt
• Freshly ground Pepper
• 1-12 oz serving of Coke-Cola, not diet

You can also add to this, but it is not necessary:

• ½ Cup Ketchup
• ½ Cup freshly brewed coffee
• For lots of gravy, double the chili sauce, onions, coke, ketchup, and brewed coffee if you are adding

Line a 9 x 13 pan with tin foil (two pieces, one piece: Horizontal/Vertical overlapped), or you can place the brisket in a crock pot on low for 8 hours.

Generously salt and pepper brisket. In a bowl, combine Coke-Cola and Chili Sauce, and whisk. Place brisket fat side up Pour the mixture over the brisket and sliced onions, and let some of the mixture go under the brisket.

Place the Brisket and sliced onions in a crock pot (low for 8 hrs) or in the tin foil-wrapped pan in the oven till fork tender, about 3-4 hours. Let cool. Once cooled, pour the gravy into a container, cover it, and refrigerate it. Wrap cooled brisket and place in the refrigerator.

Next Day

Remove the gravy from the refrigerator and throw away the layer of fat that is on top of the gravy. Pour the gravy into a saucepan and heat up. Remove fat from the brisket. Thinly slice brisket against the grain. If pieces appear stringy, STOP. You are slicing the wrong way. Place the sliced brisket back into a tin foil-wrapped pan (8 x 13). Pour heated gravy over the sliced brisket at 350 degrees, cover, and cook until tender. You should not need a knife to cut the brisket.

• 4 cups apple cider (3 cups for less sweet) 
• 1 bottle of red wine 
• 2-3 Tbsp. honey 
• Juice & zest from 1 orange 
• Cloves 
• Star Anise 
• Cinnamon sticks 

• 2 cups super fine cake flour

• 1 3/4 cups high quality bread flour

• 1 1/2 teaspoons coarse sea salt

• 1 1/2 teaspoons baking soda

• 1 3/4 teaspoons baking powder

• 1 1/4 cups unsalted butter

• 1 1/4 cups packed light brown sugar

• 1 1/4 cups granulated white sugar

• 2 large eggs

• 2 teaspoons genuine vanilla extract

• 3 cups semisweet chocolate chips

• Dark chocolate (to top)

• Flake sea salt