Name: Barbara Schmidt
Class Year: 1969
Country of Residence: Ireland
It’s pretty simple, it can be made in advance and it makes a refreshing balance to a rich festive meal. It’s great with turkey sandwiches and other turkey leftovers.
Continue reading Cranberry-Orange Relish
Name: Silvia Maulini
Class Year: 1980
Country of Residence: The Netherlands
Organizing a festive dinner, whether it is for two or for a crowd, requires good planning skills and I strongly believe that any dish that can be prepared in advance is a blessing. This chocolate pudding originates from my native region in northern Italy and I have served it at small family gatherings and at large dinner parties with more than 25 guests. It is cost-effective, low-fat and super easy and it looks and tastes amazing. If cooking for a crowd you can use disposable foil baking moulds, which considerably reduce post party stress disorder.
Continue reading Bônet (Chocolate dessert from Piemonte)
Name: Marcia Brumit Kropf
Class Year: 1967
Country of Residence: USA
For years, my family included cranberry sauce in our Thanksgiving menu – the canned jellied type of cranberry sauce. None of us really liked it. Many years ago, when my children were small, I recognized that they so loved fresh fruits and vegetables. I searched for another way to include cranberries on Thanksgiving. I started making this very easy cranberry relish with fresh cranberries, oranges, and apples. Now the grandchildren enjoy making it and this is the one dish that everyone demands. It goes well with the other typical Thanksgiving dishes but I always make extra because it’s great later with almost any meal (including on sandwiches)!
Continue reading Cranberry Relish
Name: Micha Heilman
Class Year: 2019
Country of Residence: Netherlands
Roti dishes are known for their deep flavors. The thing I love about this recipe is how the chicken and kousenband taste is so distinct, although they are cooked
with the same base of onion, garlic, and tomato. I am a huge fan of spicy food,
so the heat that comes from the hot pepper with the chicken is very gratifying.
This dish is eaten with your hands, tearing the roti pancake into small pieces and
picking up the chicken and vegetables. The garlic and masala encrusted egg is
wonderful for presentation and is a nice subtle taste paired with the chicken and
vegetables.
Continue reading Chicken and vegetables Roti
Name: Barbara Schmidt
Class Year: 1969
Country of Residence: Ireland
Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!
This is an old family recipe which for decades the family has made the weekend after Thanksgiving and gives as gifts for Christmas. It could of course be made any time. My 96-year-old father used to be the chief stirrer, then, like Jack Nicklaus, progressed to giving the first ceremonial stir, but now he sits and gets to taste the first piece. For the last number of years I have been in Iowa for Thanksgiving and have been in charge of the project. It is a labour of love. We traditionally make 6 double batches which takes an entire day to make with many people helping out. It takes another day to pack the toffee into lined Christmas tins. And then there is the delivery. I am giving the recipe for one double batch with US measurements and temperatures. It is easiest if there are two people making it – and a lot more fun. It is a crunchy “hard crack” toffee, delicious but making it is not for the faint-hearted. Continue reading Schmidt Family Christmas Chocolate Almond Toffee
Name: Deborah Wild
Class Year: 1997
Country of Residence: Tbilisi, Georgia (German, married to a Dane)
Christmas is a big deal in our house. I used to Christmas elf/or nisse (how the Danes would say) my friends at MHC, played Krampus for the German language club, and shared the German tradition of advent with my friends. When I met my Danish husband and he told me he was atheist, my reply was, him not believing in God was not an issue, but Santa Claus and the Easter Bunny, I’m afraid, were non-negotiable (both not traditions in his family). Continue reading Lebkuchen (German Christmas Cookies)
Name: May Chen
Class Year: 2021
Country of Residence: China
This the very first dish that all Chinese people learn from their moms.
Name: May Chen
Class Year: 2021
Country of Residence: China
This a traditional Chinese recipe which is easy to replicate even outside of China.
Name: May Chen
Class Year: 2021
Country of Residence: China
This is the easiest recipe you can find and also very healthy.
Name: Dorcy Erlandson
Class Year: 1962
Country of Residence: France
This is my US family’s favorite meal for holiday gatherings. My Grandma, Elsa Landquist, immigrated to New York from Sweden when she was a young child and she grew up in Brooklyn. This is the recipe passed around in the Swedish-American community in Brooklyn around 1900, using the ingredients that they could find easily. (Swedish recipes always call for ground pork). This is why I have named the recipe “Swedish-American Meatballs.” Thanks to the nutmeg you will find that they do have that authentic Swedish flavor!
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