The Environs team is excited to share some of their favorite holiday recipes with our friends and clients. Each team member has written a summary and linked to their dish (or drink!). Please enjoy and if you want to share your own, please contact us and we’ll share yours on our Facebook page!
Four and Twenty Blackbirds Salted Caramel Apple Pie
by Amanda Aberle
What’s a holiday without a little pie? Or, perhaps more accurately, a lot of pie? This apple pie recipe from rockstar sister/baker duo Melissa and Emily Elsen will be your new holiday go to, just as it’s been mine for several years. It’s an old standby made even more appetizing by some bubbling, oozy, caramel and finished with a little sea salt. Best of all, it reminds me of my favorite bakery in Brooklyn, my hometown. We may have lost the Dodgers, but I think Four & Twenty Blackbirds bakery is sticking around. Now, how about some apple pie?
Inge’s Deutscher Kartoffelsalat (Potato Salad) and Red Cabbage
by Paige Stills
My holiday favorites are super easy German favorites of mine! The first is Inge’s Deutscher Kartoffelsalat… If you can’t pronounce it, just call it German potato salad (but better). The second one is a go-to red cabbage recipe.
Spiced Sweet Potato and Parsnip Tian
I love sweet potatoes but am not a fan of the traditional casserole topped with marshmallows. This dish balances the “sweet” in the potato with the nuttier, slightly sweet parsnip, although each has the same texture and density when sliced.
The spiral presentation is easy with a mandolin slicer and makes for a pretty buffet dish. This spiced sweet potato and parsnip tian is definitely a winner.
Killer Potato Latkes
A must-have at your holiday party to support your Jewish peers. Bonus points if you skip the rest of your holiday meal and just go for the bare bones, “Vodkas and Latkes” theme. Make the best Jewish pancakes here! Check out the recipe here.
Mac & Cheeze
by John Powell
Holidays aren’t the same without some good ole mac and cheeze but it’s definitely time to put a spin on things. This is the one thing I basically HAVE to have over the holidays and it involves crushed Cheeze-its. Basically the best thing ever. While your mac and cheese may be amazing, check out how to make it even better here.
Your Holiday Drink: A Cranberry Daiquiri
by Dawn Landau
A holiday spin on your favorite summer time drink: a cranberry daiquiri. Spiced with cinnamon and orange zest and made with black rum instead of white, this is a holiday house specialty.
Fill a cocktail shaker with ice, add in 2 ounces of Gosling’s black rum, 1 ounce fresh line, and 1 ounce of cranberry syrup (the secret to an amazing cranberry daquiri) and then strain it into a chilled martini glass with 2 poached cranberries.
To make the cranberry syrup simply combine 1 cup of simple syrup, 2 wide strips of orange zest, and 1 cinnamon stick in a small saucepan and bring it to a boil. You’ll then add 1 ¼ cups of fresh cranberries and let it gently simmer. As soon as the first berry pops, remove 18 intact ones (which will be enough for 6 drinks), and then continue to let it simmer until most of the cranberries have popped.
Let the mixture steep of the heat for 30 minutes. Then strain into a container pressing very gently on the solids with the back of a spoon. If you press too hard you’ll have a jelly so be careful! Let it cool and then add the reserved berries, cover it, and then refrigerate. The syrup will be safe in the refrigerator for up to a whole month!