On Our Minds

Candied Yams

To kick off our holiday menu, we’re starting with a well-loved side dish that always steals the show.

“I come from a large family in the Carolinas where home-cooked meals were at the heart of everything. This recipe for candied yams was one of my grandmother’s favorites before she passed. For me, it represents family, home, and tradition.”

Bianca Walker Research Team Lead

Ingredients

• 2 lb. sweet potatoes
• 3/4 cup dark or light brown sugar
• 1 cup white sugar
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1/4 tsp. ginger
• 1/4 tsp. salt
• 2 tbsp. vanilla extract
• 1 stick butter
• 4 tbsp. frozen orange juice concentrate, thawed

Instructions

1. Scrub, peel and slice yams into 1/2 inch rounds.
2. In a pot over medium high heat, combine the sweet potatoes with the rest of the ingredients. Stir until they’re completely coated. Let it come to a boil.
3. Cover then simmer for about 50 minutes or until the yams are tender when pierced with the tines of a fork.
4. Remove the cover from the pot then bring the cooking liquid to a boil. Stir occasionally until the liquid reduces (about 10 minutes or until the syrup coats the yams).
5. Remove the finished yams from direct heat and place them into the oven until you are ready to serve. These taste best warm.

Source: Whisk it Real Gud

Taiwanese Beef Noodle Soup

(牛肉麵  niúròu miàn)

For the main course, we’re sharing a hearty dish with no shortage of aromatics to fill your home with the mouthwatering scents of tradition.

“This is one of the most iconic dishes in Taiwanese cuisine, and it’s a dish my family often makes when we reunite during the holidays. I’ll never forget my dad (and his dad) hand-pulling the noodles. While not quite the family recipe, here’s a well-loved version from one of my favorite Taiwanese food vloggers Tiffy Cooks.”

Andrew Sun-Acosta Search Associate

Ingredients

• 2 1/2 lbs. boneless beef shank
• 3 slices ginger
• 6 cloves garlic, peeled
• 1 yellow onion, sliced
• 2 medium tomatoes, diced
• 1 tbsp. tomato paste
• 1 1/2 tbsp. doubanjiang bean paste, spicy or regular
• 1 tbsp. sugar
• 1/4 cup soy sauce
• 1/4 cup dark soy sauce
• 1/2 cup Shaoxing Wine, Chinese cooking wine
• 4 – 6 cups water, depending on how salty you like it
• 2 star anise
• 6 whole wed chili
• 1 tbsp. sichuan peppercorns
• 2 bay leaf
• White noodle
• Cilantro
• Green onion
• Chili oil

Instructions

1. Boil beefshank in a pot of water for 5 minutes then rinse with cold water to get rid of the blood scum. Slice the beef into chunks and let it sit on the side. If you are using the same pot, make sure to discard the whole pot of water and wash it.
2. Heat the pot (medium heat) and add some oil; add in the sliced onion, tomato, ginger, and peeled garlic. Sautee for 2 – 3 minutes or until fragrant.
3. Add in sichuan peppercorn, red chili, and star anise and saute for 30 seconds.
4. Add in the beef, sugar, black bean paste, and tomato paste and sauté for another 2 – 3 minutes.
5. Pour in Shaoxing wine, dark soy sauce, and soy sauce. Once everything is mixed together, and nothing is sticking to the bottom, add in 4 – 6 cups of water. Add the bay leaf and bring to a boil.
6. Once boiling, you can put the lid on and turn to low heat. Simmer for 2 – 3 hours.
7. Remove the beef and strain the broth if you want a clear broth! This step is optional. Taste for seasoning.
8. Boil a pot of water and cook the noodles.
9. In a large bowl, add in the strained noodles, hot broth, and beef. Top with your choice of garnish (cilantro, green onion, Chinese pickled cabbage, and/or chili oil).

Source: Tiffy Cooks

Holiday Toffee Chocolate Candy

No holiday meal is complete without dessert, and this is the perfect way to end your celebration on a sweet note. 

“My kids and I make this candy every holiday season, and because it’s something we only make at this time of year, it’s always a special treat. We make enough to share with teachers, friends, and loved ones—and we encourage you to do the same!”

Cindy Menz-Erb Principal

Ingredients

• 1 1/2 packages of Saltine crackers
• 1 1/2 sticks butter
• 1 1/2 cup brown sugar
• 1 10-ounce bag of chocolate chips
• Chopped nuts or sprinkles (optional)

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Line a cookie sheet with parchment paper and cover with a single layer of saltines.
3. In a saucepan, melt butter and add in brown sugar. Stir continuously until bubbling, and allow mixture to boil for 3 – 4 minutes.
4. Pour mixture over saltines.
5. Bake for 4 – 6 minutes until bubbling then remove from the oven.
6. Immediately sprinkle chocolate chips over still hot saltines and let stand for 2 – 3 minutes. 
7. Spread chocolate evenly and sprinkle with chopped nuts and/or sprinkles as desired.
8. Chill in the refrigerator or freezer until solid.
9. Break into pieces and serve, or keep in the freezer to share throughout the holiday season!

Mulled Wine

Warm, spiced, and full of cheer, it’s a drink that’s perfect for celebrating with friends and family.

“About ten years ago, a family friend showed up to our Friendsgiving with a bag of ingredients and asked to borrow our stove for an hour. The result? A heavenly, holiday-scented concoction she called 'Christmas wine.' After one sip, we were hooked. We make it every year now, always reminiscing about that special night. Enjoy! (And sip sllloowwwly…)”

Shanna Masdea Search Consultant

Ingredients

• 750 ml dry, fruity red wine
• 2 cups apple cider
• 1/4 cup honey
• 1 orange, zested and juiced
• 5 whole cloves
• 4 green cardamom pods
• 2 cinnamon sticks
• 1 whole star anise
• 1/4 cup brandy
• Orange slices for garnish
• Cinnamon sticks for garnish

Instructions

1. Add wine, cider, honey, orange zest, and orange juice to a Dutch oven or similar large pot and stir to combine.
2. Add the cloves, cardamom, cinnamon stick, and star anise.
3. Bring to a simmer over medium-high heat. Reduce the heat to low and let simmer gently for 30 minutes. Do not let the wine boil.
4. Stir in the brandy. To serve, ladle into mugs and garnish with an orange slice and cinnamon sticks.

Source: Well Plated by Erin