 Lori Holton Nash, aka, Miss Lori, is the host of PBS Kids' Preschool Destination (www.pbskids.org). Here's what this Chicago mother of three has to say:
“When I was growing up, both my mother and my father were in charge of the cooking. However, they had a healthy competition going at the holidays. One year my sister and I actually had to vote whose macaroni and cheese, stuffing and relish were the best. I was very full by the end of that meal. There was a lot of laughter and love.
Now I’m the mom, but my children will never have to vote on the best cook in our house because that is a job for only one person, my husband Larry. I take care of meals during the week, the ones that need to be prepared in record time for nourishment (like my Cinnamon Chicken), but when it comes to weekends with friends, and especially the holidays, Larry is king. However, the preparation is a full family affair and that is what I look forward to the most. As our children get older, they are participating in the tradition and creation of the holiday mood so much more. Jaedyn will help me shop, Kaiann will design place settings and dress the table and Skyler will assist in the kitchen cutting, washing and fetching whatever his father needs. While we work we sing, tell jokes and play guessing games. Then when my parents, Charles and Carol Holton and my niece Kara come and join us from Milwaukee, the holiday spirit is palpable. It is that spirit that leaves the best taste in my mouth.
However, I must secretly admit that I do pine for my father’s apple and raisin pie – but please, don’t tell my mom.”
THE DISH
Miss Lori's Favorite Apple and Raisin Pie
Ingredients:
2 pre-made baking crusts (uncooked)
5 cups of baking apples
1 cup of raisins
1/2 cup of spring or distilled water
1 tsp of vanilla
1/4 cup of Suzanne Somers Somersweet (or 1/2 cup of sugar or Splenda)
1 tbsp of cinnamon
1/2 tsp of nutmeg
*Miss Lori prefers to use organic ingredients whenever possible.
Directions:
1. Pre-soak the raisins in 1/2 cup of spring or distilled water.
2. Preheat the oven at 325 degrees.
3. Peel and slice 5 cups baking apples.
4. Toss cut apples with: Drained raisins, Vanilla, Suzanne Somers Somersweet or Sugar or Splenda, Cinnamon, Nutmeg
5. Pour filling in crust and top with second crust, letting children punch holes creatively.
6. Bake at 325 degrees for 45 minutes or until top crust is brown.
7. Let cool and serve with frozen yogurt or soy whipped topping. |
| |
|
 Danielle Burgi is the founder of Baby Planet Boutique (www.babyplanetboutique.com), an online baby boutique specializing in unique and affordable kiddie gear. Here’s what this work-at-home mother of two toddlers from Salmon Arm. BC, has to say:
“My tips on surviving the feasting season? Just have fun and try not to stress too much about what you’re eating. Enjoy the goodies while they last and then return to your regular routine when the season is over. My favorite special occasion recipe is called Daçquoise Cafe. It's a hazelnut meringue torte filled with whipped cream and a mocha filling—yummy! It's surprisingly simply to make and very impressive—your guests will be wowed.”
THE DISH
Ingredients:
Meringues
1 ½ cups finely ground toasted hazelnuts (filberts)
1 tbsp. cornstarch
6 egg whites
¼ tsp. cream of tarter
¾ cup sugar
Mocha Filling
6 egg yolks
1 tbsp. instant coffee granules
2 tsp. vanilla
½ cup sugar
¼ cup cocoa powder
¾ cup butter, softened
Cream Filling
1 cup whipping cream
2 Tbsp. icing sugar
1 tsp. vanilla
Icing sugar to dust top
Whole hazelnuts to decorate
Directions:
To make the meringues:
1. Preheat oven to 275 degrees.
2. Cover 2 baking sheets with foil or brown paper.
3. Draw a 9” circle on each piece of foil or paper.
4. In a small bowl, combine hazelnuts and cornstarch.
5. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
6. Gradually beat in sugar, the slower the better, until stiff peaks form.
7. Fold in nut mixture.
8. Spread meringue over circles.
9. Bake for 1 hour and then turn off oven and leave meringues in oven overnight.
10. Peel off foil and set on plate until ready to assemble.
To make the mocha filling:
1.In a large bowl, stir together egg yolks, coffee granules, and vanilla. Let stand for 5 minutes to dissolve coffee.
2. Stir in sugar and cocoa and beat for 4 minutes.
3. Add butter 1 tbsp. at a time, beating until fluffy.
4. Chill 1 hour to firm slightly.
To make the cream filling:
1. Beat whipping cream, icing sugar, and vanilla until soft peaks form.
To assemble:
1. Place 1 meringue on a serving plate.
2. Pipe half of the mocha filling in a 2” wide border around the edge of the meringue.
3. Fill the center with the cream filling.
4. Top with second meringue.
5. Dust lightly with icing sugar (a sieve works perfectly).
6. Pipe remaining mocha filling around edge in a continuous squiggle using a piping bag.
7. Garnish with whole hazelnuts.
8. Chill until serving time.
*Note: I like to double the mocha filling, the more the better—it is fabulous!
|
| |
|
 Jessica King is a 29-year-old mother of three: Zach, eight years old; Gaby, six years old; and Natalie 18 months old. Here's what this Grand Island, Nebraska, full-time RN in the throws of planning her own wedding had to say:
“My tips for surviving the hectic holiday season is to remember that your family comes first. Remember this tip when your in-laws are upset that you can't attend every holiday function. We love spending time with our extended family, but sometimes we need to just stay home and make our own traditions. Plan for Christmas all year round. Set aside a certain amount of money with each paycheck to spend on presents, and spend that much—and that much only—for gifts. You'll thank yourself when that January Visa bill comes.
My family's favorite holiday meal is my sweet potato casserole. It's more of a dessert than a side dish, but it has vitamin A in it, right?”
THE DISH
Ingredients:
Four to five large sweet potatoes, grated
1/4 cup of maple syrup
1/4 cup of brown sugar
1/4 cup of pecans
1 tsp of cinnamon
1/4 tsp of cloves
2 eggs
2 tbps of milk
2 tbsps of butter
Directions:
1. Mix sweet potatoes, syrup, half of the brown sugar, cinnamon, cloves, eggs and milk together.
2. Pour into a baking pan.
3. Top with pecans, the rest of the brown sugar and melted butter.
4. Bake covered for 30 minutes at 325 degrees.
5. Uncover and bake for 10 to15 minutes more until the top is crispy and toasted.
6. Let it sit for five to 10 minutes before serving. |
| |
|
|
 Lorraine Jara is the founder of Be Kind to Humankind (www.bekindweek.org), a movement-cum-cultural phenomenon culminating yearly in a week long celebration of kindness. Here's what this Michigan mother of two has to say:
“You're speaking with Heliose herself when it comes to hints about making holiday entertaining easier! Believe me, when I was a young bride—before I wised up—I fell face down many a holiday into my dish of mashed potatoes from sheer exhaustion. If you follow my simple eight rules for entertaining, you'll not only survive the season, you'll thrive during it.”
1. Make a list of everything you need ahead of time and who is bringing what dishes, etc.
Be sure to include everything from appetizers and drinks to main dishes, side dishes, desserts, decorations and even extra ice.
2. Do not be shy about asking family members to help out by bringing some dishes. Just tell them that you can't live without their famous artichoke appetizer and they will gladly bring it over. Remember to include these dishes on your list.
3. Start early. From shopping to polishing silverware to ironing napkins and tablecloths, do it all beforehand. Buy frozen and canned foods early, too. Speaking of early, buying next year's decorations at the stores as soon as the season is over will save you tons of money and hassle.
4. Ask your husband, significant other and even your older children to help out (cleaning, setting up, etc.) before and after the big occasion. Don't try to be Super Woman.
5. You simply must prepare as much as you can ahead of time to simplify your day when entertaining. You can cook some dishes ahead of time and freeze them. For example, pasta sauce with meat not only freezes well, but tastes better with time.
6. Use disposable tin cooking pans, but serve items on nice platters.
7. Set the table the night before.
8. I repeat: ask everyone to help you.
9. Remember to enjoy the day. Enjoy making fun memories with your family. Don't forget to take lots of
pictures and keep a little of the food for leftovers, the reward for a job well-done.”
THE DISH
Michigan Mashed Potatoes
1. Boil five pounds of potatoes.
2. Mash well with eight ounces of soft cream cheese.
3. Add 16 ounces of sour cream and mix.
4. Cover top with pats of butter.
5. Cover with foil and refrigerate overnight.
6. Bake for at 350 degrees for one hour.
7. Enjoy! |
| |
|
 Richelle Nassos is the inventor of mediabag 4 kidz (www.me4kidz.com) a kid-friendly (read: non-intimidating) first aid kit, complete with neon bandages, smiley face stickers and 117 other essential items. Here's what this work-at-home mother of two living in Phoenix, Arizona, has to say:
“When it comes to the holidays, I have one philosophy: keep it simple and enjoy the moment. Kind of like the weddings that we plan for months, sometimes years, and then the moment comes and goes. Ever feel like that when the holidays are here? You set the tables, you shop for days, you pick the flowers, you iron the table clothes and slave over the food and, poof, the moment is gone. You almost didn’t even get to enjoy your own dishes that you slaved over. What is that? Why is that?
Traditionally speaking, I come from an Italian family and my husband is Greek, so everything revolves around food—everything, I tell you. But, for me, as a mom of two very active boys, who is running a business and just trying to squeeze in a quick workout and more than six hours of consecutive sleep, cooking is not top on the list. I remember the days when my mom and I would spend hours, even days, prepping in the kitchen, laying out the home-cooked pasted from scratch, rolling out the home-baked rolls and picking out the 30 different ingredients to make the perfect soup.
Today, times have changed. We live in a very busy world. So to answer your question as to what will be my favorite holiday dish this season, I have to say it's my family! I will hear everything my kids say, I will cherish every laugh, I will hug my parents and in-laws ten times over—because I have the time to do so, and I won't be cooking in the kitchen or worrying about burning my favorite dish. To get down to the nitty gritty, I will probably make a big salad, have a bottle of great wine, fresh bread from Trader Joe's, some grilled asparagus and homemade lasagna. Yes, you heard me right, homemade lasagna; but instead of making the pasta from scratch, I will buy it and make everything else because, again, my favorite dish this year will be my family.” |
| |
|
