Marinade for Grilled Meat
Dec 17th, 2009 by Alice

From Andrew Telesca

  • 1/4 cup Canola Oil
  • 1/4 cup Lime Juice
  • 2 garlic cloves
  • 2 tsp cumin
  • Salt & Pepper
  • 2 tsp paprika
  • Cilantro
  • Dash of your hotness of choice
  • Salsa


Mix. Use as a marinade.

Green Tea Spice Rub
Dec 16th, 2009 by Alice

From Jason Enevoldsen

  • 10 Grams Celery seeds
  • 30 Grams Onion powder
  • 10 Grams Cayenne pepper
  • 35 Grams Garlic powder
  • 150 Grams Tea
  • 25 Grams Black pepper
  • 75-100 Grams Salt
  • 50-75 Grams Chili pepper


Combine. Coat on yummy meat. Cook.

Joulupiparkakut – Gingerbread Cookies
Dec 15th, 2009 by Alice

From Marja Cartwright

  • 5 Oz Butter or Margarine (4 oz for house) – I’ve done this successfully with palm oil, margarine, and canola oil (use a little less)
  • 2 Cups Sugar
  • 8 Oz Molasses
  • 8 Oz Warm water
  • 1 Tbsp Ginger
  • 1 Tbsp Cloves
  • 1 Tbsp Cinnamon
  • 1 Tbsp Baking soda
  • 1 ½ Quarts Flour (1 cup more for house)

1. Mix together butter, sugar and molasses.
2. Mix flour, soda and spices.
Mix 1 and 2 with warm water.
Knead dough on the table until it doesn’t stick to your hands anymore.

Roll to about 1/8in thick sheet. Cut out figures. Keep the rest of the dough in the fridge while you’re working with a bit at a time. You know when you have leftover bits around the cookies that you’ve cut out? Squish them together and put them back in the fridge before trying to cut cookies out of them again.
Bake in oven at 325F for 8 to 10 minutes. Take out the cookies while they’re still a little puffy.

When cool, decorate with frosting. Traditionally you should eat almost as much frosting as you put on the cookies while you’re doing the decorating. (Shhh! Don’t tell Mom!)

Alice’s notes: Yes, you need to let the dough rest in the fridge. Yes, you should roll it out very thin. Yes, this recipe makes about a billion cookies. Even half this recipe makes a billion. These cookies improve with age – make them early in the season and keep eating them till New Year’s.

This is a Finnish recipe from Marja who had almost as much influence over the first 12 years of my life as my own mother did. I can’t imagine Christmas without these cookies. They are very yummy and I always eat enough to give myself a headache.

Maple-Glazed Pork
Dec 15th, 2009 by Alice

From Andrew Telesca

  • 1/3 cup maple syrup
  • 1/8 teaspoon ground cinnamon
  • Pinch ground clove
  • Pinch cayenne pepper
  • 1 pork loin roast (boneless, 2 ½ pounds)
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons canola oil


Tie the roast with 5 pieces of string. Preheat oven to 325 degrees.
Mix the maple syrup and spices (except salt and black pepper). Sprinkle the salt and black pepper on the roast.
Heat the oil in a pan that you can put into the oven. You want the oil to just start to smoke. Cook roast on all sides until browned – a little less than 3 minutes per side. Set roast aside.
Turn the heat down to medium, pour off the fat. Add your maple syrup sauce back in and cook very quickly – about half a minute. Remove from heat. Put the roast back in and roll it around to coat it in the glaze.
Put the pan in the oven and cook 35-45 minutes, until done. Turn the roast twice while it is roasting.
Remove roast from pan, let cool 5 minutes. Pour glaze over the roast, let cool 15 more minutes. Eat!

Powdered-Sugar Lemon Cookies
Dec 15th, 2009 by Alice

From Debbie Gift

Cream together:

  • 1 Cup Softened palm oil
  • 1 Cup Powdered sugar


  • 2 Cups Flour
  • ½ Tsp Baking soda
  • ½ Tsp Baking powder
  • 2 Tsp Lemon zest

Add mixed dry ingredients to creamed sugar with

  • 1 Tbsp Fresh lemon juice.

Make teaspoon-sized balls, roll in powdered sugar. Flatten with a fork (make a criss-cross). Bake at 350F 10-12 minutes.

Lavender Drink
Dec 14th, 2009 by Alice

From Jenn Purnell

  • 6 4-in sprigs fresh lavender, or dried if fresh is unavailable
  • 3/4 cup honey
  • 3/4 cup fresh lemon juice


Mix in a large pitcher with water. Chill. Serve.

Roasted Endive Salad
Dec 13th, 2009 by Alice

From Jenn Purnell

  • Extra virgin olive oil
  • Red wine vinegar
  • Fresh rosemary
  • Several shallots
  • Garlic
  • 4 large oranges (sliced thin)
  • Brown sugar
  • 2 lbs belgian endive – purchase heads that are pale white or cream colored with little green as possible (can done with green kale if no endive is available)


Panfry shallots and garlic in olive oil. Toss in the endive (or kale), and toss to roast lightly. Serve into a large bowl and toss with all other ingredients. I think I need to use the word toss one more time in this paragraph.

Baked Apples
Dec 12th, 2009 by Alice

From Jessica Branom-Zwick

  • 6-10 baking apples
  • Brown sugar
  • Rolled oats
  • Flour
  • Oil
  • Cinnamon


Core the apples.
Mix the other ingredients to make a crumbly sweet topping. Stuff the apples. Bake at 350 until looking browned and bubbly.
I highly recommend using a baking mat to make cleaning up easier.

Potato-Leek Soup
Dec 11th, 2009 by Alice

From Andrew Telesca

  • 4-5 Lbs Leeks
  • 6 Tbsp Canola oil
  • 1 Tbsp Flour
  • 5 ¼ Cups Broth – we use vegetable.
  • 1 Bay leaf
  • 1 ¾ Lbs Red potatoes, diced
  • Salt and pepper


Remove the roots and dark green tops of the leeks, leaving only the white part and about 3 inches of the light green bits. Chop into 1-inch sections.
Cook leeks in oil over medium-low heat, covered 15-20 minutes (or until tender). Sprinkle in the flour and stir until it’s gone. With the heat on high, whisk in the broth a little at a time.
Add potatoes, cover, and bring up to a boil then turn down to simmer. Cook until potatoes are done. Let stand 10-15 minutes before eating.

Wilted Spinach Salad
Dec 11th, 2009 by Alice

From Andrew Telesca

  • 8 Cups Baby spinach
  • 3 Tbsp Cider vinegar
  • ½ Tsp Sugar
  • ¼ Tsp Pepper
  • Salt
  • 8 Slices Bacon
  • ½ Medium Red onion
  • 1 Small Garlic clove, pressed


Mix vinegar, sugar, pepper and salt. Set aside (dressing)
Fry the bacon and pour off the fat.
Leave a couple tablespoons of fat in the pan. Fry the chopped onion, add garlic and vinegar mixture. Scrape everything from the bottom of the pan and pour over spinach. Add crumbled bacon to the salad.

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