Happy New Year From Our Family of Foodies
It is impossible to separate the holidays from food and family. Most of our holiday memories are of the things we ate and the people we ate with. From year to year, we get different gifts, forget who won the games, and rotate who’s responsible for bringing the sodas. But family and food stay pretty much constant.
This year, to celebrate the holiday season, we thought we would share some of our favorite memories, recipes, and traditions and invite you to share yours as well. We asked our Dash Family to share some of their favorite holiday stories and recipes. Although everyone’s holidays are different they are also very much alike. If these memories and recipes inspire you to share your own, we invite you to comment below or on our Facebook post.
Emily, Slayer of Sales
What holiday food has the strongest memories associated with it, for you? “Apple pie. Helping my mom bake pies on Thanksgiving and Christmas. It brings back fond memories of family time, fun in the kitchen, and learning how to bake with my mom. We still bake and cook together when I am home for the Holidays.”
What is your favorite holiday food? “Prime Rib on Christmas day that my Mom makes every year. Apple and Pumpkin Pie. My aunt's chocolate mousse roll.”
Julian, Photographer extraordinaire
What holiday food has the strongest memories associated with it, for you? “Matzah Pizza. My mom used to make it during Passover. It's pizza but the crust is made out of Matzah!”
Recipe: Matzah Pizza
Your favorite pizza toppings
Spread sauce over matzah then sprinkle with mozzarella cheese and add your favorite toppings. Bake in oven for 30 min at 400℉ or until cheese is melted perfectly.
Catherine-Gail Reinhard, VP of Marketing and Buttkicking
What holiday food has the strongest memories associated with it, for you? “For me, it's definitely Bûche de Nöel. My father is from France and Bûche is a chocolate cake designed to look like a Yule log that is a traditional French Christmas dessert. We always have a Bûche for dessert on Christmas Eve. Most of the time it’s chocolate cake rolled up with chocolate ganache but we’ve also had chestnut and mousse-filled cakes and usually it’s decorated with little plastic trees or meringue mushrooms. I love sitting around the table with my family at the end of the meal and all talking and slicing into that delicious Bûche de Nöel. For me, it’s all about us being together and celebrating the end of a delicious meal. No matter how indulgent the dinner, there’s always room for bûche!”
Max Schneider, Copywriter and OVERALL good dude
What holiday food as the strongest memories associated with it, for you? “Christmas cookies. The entire holiday season brings back memories of my mother in the kitchen with spoons and beaters for me to lick clean of cookie batter. My first year away from home, I couldn’t afford the plane tickets to make it back for Christmas. I knew I would miss Christmas but I didn’t realize how much I would miss the smell of cookies in the weeks leading up to the big day. Luckily, my mom knew and she sent me out a big box of cookies. It seems silly now, but I nearly cried when I opened that package. Those cookies instantly transported me the 3,000 miles back to Yankee Folly road and made my heart feel a little less heavy and a little more full.”
Recipe: SACHER BITES from Mama Schneider
3/4 cup butter
3 squares unsweetened chocolate
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups all-purpose flour
12 ounces (about 3/4 cup) raspberry preserves (I use seedless)
6 ounces semisweet chocolate pieces
In a medium saucepan, melt butter and unsweetened chocolate over low heat. Remove from heat; stir in sugar. Allow to cool, blend in eggs, one at a time. Add vanilla. Stir in flour. Spread in very well greased 15X10X1 inch baking pan. Bake at 325℉ in oven for 15-20 minutes or until done. Allow to Cool. Spread preserves over top of cookies. Cut cookie in half lengthwise then crosswise to make four rectangles. Loosen edges, remove from pan. Stack two rectangles preserves side up. Trim edges, if necessary. Cut into 2X1 inch bars and place on cooling rack placed over waxed paper. Repeat with remaining rectangles. In a small saucepan stir chocolate pieces over low heat till melted. Drizzle over top of each cookie; chill to harden chocolate. Makes 40 bars.
Nastya, Queen of Production
What holiday food has the strongest memories associated with it, for you? “My aunt's cake ‘Zanzibar mystery’. I was born in the year when Soviet Union collapsed, whole country had to be rebuilt, lots of people lost jobs and lots of jobs stopped existing at all. It was a difficult time for everyone, so lots of products were in deficit. But New Year and Easter were the holidays that were abundant on various kinds of food, cooked by my family. New Year table would usually have lots of salads, recipes of which are ridiculous to foreigners, stuffed eggs, that are traditionally made with roasted onions as well as mustard and mayo, and caviar sandwiches, taste of which I acquired during the long brakes of opera house performances, where my grandma would often take me. But the king of a table would be my aunt's cake, which she named ‘Zanzibar Mystery’ and it was a mystery indeed, because she never told anyone what it was made of. Everyone only knew, it wasn't your ordinary cake. It was all white and textured, it looked like a cloud with fruits on top.”
Recipe: Zanzibar Mystery (Many years later I found out about that mystery cake recipe, which turned out to be super simple, no bake one)
2 packs of tort wafers,
2 jars of sour cream,
½ cup of sugar,
strawberries/blueberries/oranges/coconut for decoration
Cut bananas lengthwise into 4 pieces. Mix the sour cream with sugar. Pour sour cream mixture on top of wafers one at a time until they are soft and fold easily. Put a piece of banana into the wafer and fold it into roll. Stack the rolls to form a round cake. Put one or two soaked wafer sheets on top. Put desired decoration on top. Enjoy!
Oliver, PR Master
What is your favorite holiday food? “Stuffing, mashed potatoes, mini-hot dogs wrapped in bacon or pastries, cheese fondue, and as any good holiday get together, a nice charcuterie platter.”
Recipe: Pineapple Pork Belly Sous Vide
4 pound pork belly
Himalayan pink salt
3-4 garlic cloves
Get a good 4 pound pork belly from your butcher, rub it down with Himalayan pink salt, brown sugar, ground pepper, onion powder, mustard powder, and oregano. Let it sit over night, then give it a good sear before letting it cool and placing it in a Sous Vide bag with pineapples and pineapple juice, a couple gloves of garlic and sprig of rosemary. Let it cook at 137 degrees for 24-72 hours. If you want a smokey flavor, smoke it in a grill for an hour at a low temp before serving or add a little liquid smoke into the bag before cooking.
Jenny, VP of Sales and the best dressed person in the office
What holiday food has the strongest memories associated with it, for you? “Scrambled Eggs. Boring, I know. But my favorite part of Christmas Day is eating breakfast on the "good" Christmas china with my family. You still have the whole day of Christmas stretched out ahead of you, and you've already gotten church out of the way so it's just time to relax, eat, imbibe, and fight with your brother about not watching basketball because Christmas Story is on.”
Recipe: Creamy Vegan Butternut Squash Soup
1 Butternut squash
2-3 Large Carrots
1 qt vegetable broth
Knob of fresh ginger
1 Large apple
1 sweet onion
3-4 cloves of garlic
Salt and pepper
Preheat the oven to 450.
Use a good vegetable peeler and peel one good size or two smaller butternut squash until you don’t see the green lines, 2-3 large carrots, a knob of fresh ginger, and one large apple.
Scoop the seeds out of the butternut squash and cut that and the carrots into 1” cubes (no need to be exact). Peel 3-4 cloves of garlic. Put all this stuff on a large baking sheet (if you line with foil that prevents the cleanup later) and toss with a little salt, pepper, and EVOO. Roast for about 40 minutes.
In the dutch oven, coat the bottom with EVOO or other olive oil. Coarsely chop one sweet onion and the apple. Put them in the pot with a generous dose of cumin, curry and small dose of nutmeg, plus salt and pepper. Use a microplane to grate the fresh ginger in as well, about 1 Tbsp. Stir all of this together and cover over medium-low heat (don’t want the spices to burn) so everything starts to sweat, stirring occasionally. At first the spices might stick a little to the bottom but as the onions and apple release their juice it will come off.
When the squash and carrots are soft, add them to the pot with one quart of vegetable broth. I use Better Than Bullion low-sodium, whatever you use make it low or no sodium so that you can control the taste. Let it all simmer together for a while until everything is super super soft. Then turn the heat off and use an immersion blender OR the Dash Digital Blender. At this point if it’s too thick I add boiling water until it looks right, or extra broth if I have it… depends on the taste.
The technique gets you creamy soup with no actual cream.