BRIAN HAIL PARTNER NEW YORK
CRANBERRY SAUCE
This holiday season, we want to bring some of that culinary joy to our clients, alumni, and friends. We've gathered together recipes from across our firm to share with you. We hope these recipes bring you as much happiness as they have brought us. Happy Holidays from Allen Matkins!
At Allen Matkins, we believe joy is found around a table.
Our Favorite Recipes
KELBY LUTHER Chief BD & Marketing Officer ORANGE COUNTY
ChoRIZO DRESSING
JENNIE LEE Associate San Francisco
Chocolate CAKE
MIA NATSIS Associate CENTURY CITY
MEATBALLS
CHRISTOPHER RANKIN WORD PROCESSOR San Francisco
EGG NOG
MEL BAIRD TECH SERVICES ENGINEER LOS ANGELES
CLAPSHOT
RUTH HART LEGAL SECRETARY San DIEGO
Vanilla Cinnamon Maple Whiskey Sour
ZACH REGO Associate San Francisco
Café TONIC
JENNIFER JEFFERS senior counsel San Francisco
BANANA BREAD
HENRY HO CHIEF INFORMATION OFFICER LOS ANGELES
Maple Oatmeal Chocolate Chip Cookies
MIKE HOLMES PARTNER SAN DIEGO
ALLERGY-FREE PIE CRUST
DEB RILEY PARTNER SAN DIEGO
CROWN CAKE
SANDY JACOBSON PARTNER NEW YORK
Shrimp Enchilada Casserole
KATIE DEMOREST LIBRARY & RESEARCH SERVICES COORDINATOR San DIEGO
PAVLOVA
ALLYSON THOMPSON LAW CLERK ORANGE COUNTY
Caramel Apple Snickerdoodle Cookies
BRITNEY WILLHITE PARTNER ORANGE COUNTY
Slow Cooker Green Chicken Chili
Suzette Joyce Vargo-Wagner PARALEGAL CENTURY CITY
Vegan Cheesecake
STEPHANIE ROBERTS PARTNER LOS ANGELES
Ropa Vieja
LARRY KLEINBERG CHIEF OPERATING OFFICER LOS ANGELES
MEAT Loaf MUFFINS
BARRY EPSTEIN Partner San Francisco
Bittersweet Molten Chocolate Cakes
MEGHAN CLARK LAW CLERK LOS ANGELES
Chocolate Toffee Trifle
GABRIELLE FISCHER CHIEF ADMIN OFFICER ORANGE COUNTY
French 75 Cocktail
ARIEL SHAEPS PARTNER CENTURY CITY
Superba Gardens Short Stack
ERIN MURPHY PARTNER LOS ANGELES
MAC N' CHEESE
Our Favorite Drinks
NATALIE MARTINEZ Associate DIRECTOR RECRUITING CENTURY CITY
Pumpkin Spice Martini
TONY OLIVA PARTNER LOS ANGELES
MULLED CIDER
BILL AHERN PARTNER ORANGE COUNTY
WHITE RUSSIAN
LEAH MCVAY SENIOR DESIGNER ORANGE COUNTY
Thin Mint Irish Coffee
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Ingredients
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BRIAN HAIL
One bag of cranberries 12 oz (fresh or frozen) 2/3 cup white or brown sugar (can use 1/3 cup more if like sweeter taste!) 2 tsp orange zest
Juice of one orange Pinch of salt Cinnamon stick Optional: 1 TBSP of Cointreau or Grand Mariner (if using, add with OJ)
“I grew up with cranberry sauce out of the can one slice at a time and loved it. But this very easy to make sauce is 100 times better (approximately), and now my kids insist we make homemade sauce, have helped me cook it since they were little, and won’t even touch what comes out of a can.” BRIAN HAIL PARTNER | NEW YORK
Directions
Place the rolled oats in a food processor or blender and pulse until fine. In a small mixing bowl, add the ground oats, flour, baking soda, baking powder, salt and cinnamon. Stir or whisk to combine. In a medium-sized mixing bowl fitted with a paddle attachment, add softened butter and both sugars. On medium-high speed, cream together for 2 - 3 minutes or until light and fluffy. Add vanilla extract and eggs and mix until smooth. Scrape down the sides of the bowl and mix once more to combine.In a small mixing bowl, add the ground oats, flour, baking soda, baking powder, salt and cinnamon. Stir or whisk to combine. Add the dry ingredients to the wet ingredients and stir with a spatula, being careful not to over-mix. Stir in chocolate chips and mix until just combined. Using a large ice cream scoop, scoop cookie dough onto a baking sheet lined with parchment paper. You are going to freeze this whole baking sheet with the dough so you can place the scoops close together or even touching. Cover with plastic wrap and place the baking sheet with the scoops of dough in the freezer for 2-3 hours or overnight. Place in a gallon-sized freezer bag and freeze up to 3 months. When ready to bake, preheat the oven to 350°F and line a new baking sheet with parchment paper. Place the frozen dough balls 2 inches apart on the baking sheet, sprinkle with course sea salt and bake for 12-14 minutes. They should be golden brown around the edges but still soft in the middle. Place cookies on a cooling rack and enjoy with a cold glass of milk!
HOME
CHOCOLATE BUTTERCREAM CAKE
CRYSTAL LOFING
Cake For 2 Layers 2 eggs (at room temperature) 3/4 cup buttermilk 1/4 cup plain greek yogurt 1/2 cup canola oil 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup hot black coffee 1/2 cup semi-sweet chocolate chips (optional)
Whipped Chocolate Buttercream 3 sticks (1 1/2 cups) salted butter (softened to room temperature) 3 cups powdered sugar 3/4 cup unsweetened cocoa powder 2 teaspoons vanilla extract 3-4 tablespoons heavy whipping cream
“I came across the recipe when searching for a birthday cake recipe for my son’s birthday during covid, when all the cake shops were closed. It proved to be so popular it is now a family birthday cake tradition!” Crystal Lofing PARTNER | Century City
Preheat the oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin. Stir in the chocolate chips, if using. Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Invert the cakes onto a cooling rack. Cover and let the cakes cool completely before frosting. Whipped Chocolate Buttercream In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scrapin g down the sides as needed, another 2 minutes or so, until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles, chocolate curls, or whatever your heart desires.
MIA NATSIS
1 lb lean ground turkey 1 egg Handful of crumbled feta 2 finely chopped green onions
1/4 tbsp oregano 1/4 tbsp paprika 1/4 tbsp Lawry's seasoning 1/4 tbsp garlic salt
“While growing up, my mom made so many amazing Greek foods. As I started cooking myself, I found ways to honor her Greek recipes, while adapting them to my current taste and palate. This recipe is a lighter take on her Greek ground beef meatball recipe, and it has become a staple in our household.” Mia Natsis ASSOCIATE | CENTURY CITY
Preheat oven to 400°F In a large mixing bowl combine: 1 pound of lean ground turkey, 1 egg, a handful of crumbled feta, two finely chopped green onions (only the green top portion), oregano, paprika, Lawry’s seasoning, garlic salt Line a pan with foil and coat with olive oil Use your hands to mix together the meatball ingredients and form meatballs that cover around 3/4 of your palm Place meatballs on baking sheet 1/2-inch apart Bake in oven for 20 minutes, or until center of meatballs are no longer pink We often serve with oven-roasted mini potatoes and shaved brussels sprouts!
MIKE HOLMES
1 1/8 cup arrowroot flour 1/4 cup coconut flour 1/8 tsp sea salt
“Both of my sons (and various other family members) have extreme allergies to certain foods, so I created this recipe to bake pies that everyone can enjoy. It’s my way of trying to bring a little holiday joy to those who would otherwise miss out, and it has become a family favorite!” mike holmes PARTNER | san diego
In a food processor, combine arrowroot flour, coconut flour and salt Pulse in shortening and maple syrup until dough forms Roll out dough and press as needed into 9-inch glass pie dish Par-bake at 350°F for 12 minutes or until golden Let cool
1/2 cup palm shortening 1/4 cup maple syrup
One bag of cranberries 12 oz (fresh or frozen) 2/3 cup white or brown sugar and use more or less sugar depending on desired sweetness 2 tsp orange zest
Juice of one orange 3/4 cup water Pinch of salt Cinnamon stick Optional: 1 tbsp of Cointreau or Grand Mariner (if using, add with OJ)
Mix sugar, orange juice, salt, and water in a saucepan over medium to low heat. Stir to combine until sugar dissolves mostly or totally Add cranberries, salt, cinnamon stick and orange zest Bring to a simmer over medium heat, stirring frequently, for about 10 minutes Cook for ~10 minutes until most cranberries have popped and opened. Cooking time will be longer for frozen berries. I like to leave a handful of berries whole. It will thicken up as it cools! Turn off heat and cool for 30-60 minutes minutes. Refrigerate until ready to eat, unless made same day.
clapshot
mel baird
1 lb of potatoes 1 lb of rutabaga 3 tbsp of butter Salt and pepper
2 tbsp of chives plus one extra for the topping *optional 1 small chopped onion *optional
“My husband and i used to live in scotland and clapshot is our holiday favorite! it's basically mashed potatoes and Neeps (rutabagas) but some people will add carrots too.” mel baird tech services engineer | los angeles
Chop the potatoes and rutabaga into cubes to allow them to cook quickly Boil until soft. This should take about 15-20 minutes In the meantime, you can finely dice and fry the onion if using Drain the potatoes and rutabaga and stir them over a very low heat until dry Mash them with butter until smooth in texture Add your chopped chives and onions, if using, and stir through until evenly distributed. Sprinkle more chives on top and serve up with your chosen main
Chorizo Dressing
Kelby Luther
1 lb chorizo sausage (use Mexican and remove from casing) 1 lb ground beef (80/20 ground chuck) 1/2 cup chicken stock 1 can cream of chicken soup 2 cups corn bread stuffing
1 cup chopped onion 3 finely chopped garlic cloves 1 cup diced red bell pepper 1 cup diced celery 1 tablespoon unsalted butter 3 eggs, lightly beaten Grated cotija cheese (garnish)
“I’ve tweaked my dressing recipe many times over the years, and this is a fun way to spice it up. It’s a crowd favorite and comes out perfectly every time with very little effort.” Kelby Luther Chief Business Development & Marketing Officer | Orange County
Heat skillet over medium-high heat (add cooking spray). Add chorizo and cook until browned. Once chorizo is ready, move to edges of pan and add ground beef. Break the beef up as it cooks and brown for about 5 minutes. Remove chorizo and ground beef and set aside Whisk stock and soup into drippings over low heat. Add stuffing, onion, garlic, bell pepper, celery and eggs (stir until blended). Remove mixture Coat inside of crockpot/slow cooker with non-stick butter and add mixture from skillet. Cook on low 7 hours or high for 3 1/2 hours Garnish with cilantro and cotija and serve
crown cake
deb riley
1/3 cup shortening 1/4 cup sugar 1 tsp salt 3/4 cup milk (scalded) 1 package of yeast 1/4 cup lukewarm water 2 beaten eggs
4 cups sifted flour 1/3 cup butter 1/2 cup chopped walnuts or pecans 3/4 cup sugar 1/2 tsp cinnamon
“For over 60 years, my mom would make this Christmas bread for my siblings and I (and grandchildren). Nothing better than warm sweet bread on Christmas morning. Now that my mom has passed, I have taken on the tradition.” deb riley PARTNER | san diego
sweetbread Mix shortening, sugar, salt and hot milk. Let stand until "lukewarm" Crumble yeast in lukewarm water and let stand about 5 minutes Combine 1 and 2 above let "cool" Add eggs and half of flour and beat well (can do by hand) Add remaining flour and beat well to form consistency of dough Place dough on floured cutting board and kneed dough with heel of hands until smooth Place dough in greased bowl. Let rise for 1 to 2 hours (If not rising — put in warm oven) MIXTURE Butter sides and bottom of spring-form pan and sprinkle bottom with nuts Melt butter in small bowl Mix sugar and cinnamon in another small bowl Cake Roll dough out on floured cutting board Pull small amount of dough and form into a little ball Dip dough ball into butter and then into cinnamon/sugar mixture Place dough ball into pan Repeat previous steps until entire bottom of pan is filled Sprinkle nuts on layer of dough balls Repeat previous steps until there is no dough remaining Place warm cloth over pan and let dough rise again for 1 to 2 hours Bake at 350°F for 25 minutes Remove from pan and glaze (powdered sugar, vanilla and milk) Pull balls from the cake and enjoy
Chocolate cake
jennie lee
2 cups sugar 1 3/4 cups all-purpose flour 1 cup dark or dutch-processed cocoa powder (I used 3/4 cup Dutch processed and 1/4 cup black cocoa for color – do not use all black cocoa) 1 tsp baking powder
1 tsp kosher salt 2 large eggs, at room temperature 1 cup buttermilk 1 cup coffee 4 oz bittersweet chocolate 3/4 cup vegetable oil or light olive oil 1 tablespoon vanilla extract
"Baking this chocolate cake for my daughter has become more than just a recipe—it’s a tradition, a sweet bond we share. Over the years, it's become her favorite, and with each bite, I’m reminded that the joy of baking isn't just in the flavor, but in the memories we’re creating together, slice by slice." jennie lee Associate | san francisco
Sift dry ingredients in bowl; mix wet ingredients in separate bowl making sure chocolate is melted with hot coffee and slowly incorporate wet into dry; pour into 2 or 3, 8-inch pans; bake at 325°F for 40-45 minutes until toothpick comes out clean. In 2 pans the layers will be thicker and should be sliced in half for filling. 3 pans create 1-inch layers that do not need to be sliced. Note: cake is moist, nice crumb, and had great chocolate flavor, with even layers that are good for cutting and filling with ganache or mousse filling. Makes one 4 layered 8-inch cake enough for 16 people. Very rich. To make whipped cream frosting: Melt chocolate Bloom 2 teaspoons of gelatin with 1 tablespoon of water in bowl for 5 minutes; melt in microwave On low, beat 2 cups whipped cream with 1/3 cup powder sugar Whip to soft peaks Temper 2 tablespoons of whipped cream to melted gelatin; add more until blended with whipped cream. Add flavoring Refrigerate until ready to use Whipped ganache Heat 1 1/2 cups whipped cream Pour hot cream over 1 1/2 cups chocolate; let sit and then stir to blend Add additional flavoring; Cool in fridge Whip ganache with paddle until fluffy
banana bread
jennifer jeffers
2 cups all-purpose flour 3/4 tsp baking soda 1/2 tsp salt 1 cup sugar 1/4 cup butter, softened 2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas) 1/3 cup plain low-fat yogurt 1 tsp vanilla extract Cooking spray
“This banana bread is an easy crowd pleaser and one that’s popular with all ages. It is also excellent with fresh cranberries or chocolate chips added in for a special treat. The low-fat yogurt lightens up a traditional recipe and makes for a nice holiday gift for friends and family.” jennifer jeffers senior counsel | san francisco
Preheat oven to 350°F Spoon flour into dry measuring cups; level with a knife Combine the flour, baking soda and salt, stirring with a whisk Add sugar and butter to a large bowl and beat with a mixer at medium speed until well blended (about 1 minute) Add the eggs, one at a time Add banana, yogurt and vanilla; beat until blended Add flour mixture; beat at low speed just until moist Spoon batter into an 8 1/2 x 4 1/2-inch coated loaf pan Bake at 350°F for 1 hour Cool 10 minutes in pan on a wire rack Remove from pan and cool completely on wire rack
chocolate toffee trifle
meghan clark
1 box Devils Food cake mix 1 small package instant chocolate pudding 1 1/2 cups milk
“I love this recipe because it reminds me of special memories with my family and friends. It's a fun dessert to make together and always a big hit!” Meghan Clark law clerk | los angeles
Bake cake according to package directions Cool and cut into 1-inch cubes Combine pudding and milk. Mix well Crush candy bars In large glass trifle bowl, layer in order, half cake, half pudding, half whipped cream, and half candy bars. Repeat layers Cover with plastic wrap and refrigerate overnight
6 - 1 1/8 oz Heath bars, frozen 1 - 16 oz container whipped topping
mac n' cheese
erin murphy
8 oz package elbow macaroni (Gluten free substitute: Trader Joe’s Brown Rice Penne Pasta) 4 tbsp butter 3/4 cup fresh bread crumbs (Gluten free substitute: Gluten free breadcrumbs) 1 small onion, minced
1 tbsp all-purpose flour (Gluten free substitute: Gluten Free 1-to-1 Baking Flour) 1 tsp salt 1/4 tsp dry mustard Dash pepper 1 1/2 cups milk or heavy cream 2 cups shredded Cheddar cheese
“I love this recipe because it is a favorite from my childhood! My children have to eat gluten free so I was so happy to be able to adapt this to be a gluten free recipe so we can all continue to enjoy it!” erin murphy PARTNER | los angeles
Cook noodles as directed; drain. Preheat oven to 350°F. Butter 2-quart casserole baking dish. In small skillet over medium heat, melt 2 tablespoons butter; add bread crumbs and toss to coat until lighted toasted; set aside In medium saucepan over medium heat, melt remaining 2 tbsp butter; add onion and cook until tender (about 5 minutes). Stir in flour, salt, mustard and pepper until blended. Slowly stir in milk, cook until smooth and slightly thickened, stirring constantly. Over low heat, whisk in cheese until melted. Place drained noodles in baking dish. Pour cheese mixture over noodles. Sprinkle bread crumbs on top Bake 20 minutes or until bubbly and bread crumbs are golden Makes 4 servings as a main dish; 6 servings as a side dish
ariel shaeps
1 cup pancake mix (preferably Krusteaz) About 3/4 cup of cold milk (regular or oat)
“Many weekend mornings are spent making pancakes for the kids. We turn the music up loud and make a mess stirring the batter. It is our way of turning a meal into an event!” ariel shaeps PARTNER | century city
Heat griddle using medium heat Coat with coconut oil Apply batter Flip when cakes begin to bubble Enjoy!
1 tbsp of brown sugar 4 dashes of cinnamon 1 dash of nutmug And a whole lot of love
KATIE DEMOREST
PAVLOVA 6 large egg whites, room temperature 12 oz baking sugar 1 tsp white vinegar or lemon juice 1 tsp cornstarch
FOR THE FILLING 20 fl oz heavy cream 1 tsp vanilla bean paste (or vanilla extract) 1 3/4 oz powdered sugar, sifted Mix of fruits, like raspberries, blueberries, strawberries Powdered sugar for dusting
"I first saw this recipe on the Great British Baking show and knew I had to try it. It was a huge hit. It has become one of our “required” items for our holiday meal – it definitely satisfies the sweet tooth!" KATIE DEMOREST LIBRARY & RESEARCH SERVICES COORDINATOR | SAN DIEGO
Preheat oven to 320°F. Line a large baking tray with parchment paper and draw a 12-inch circle. Draw a 6 inch circle in the middle of that Beat the egg whites until soft peaks form. Gradually add the sugar a little at a time, beating on maximum speed until they are stiff and glossy. Mix the vinegar and cornstarch in a small bowl until smooth, then stir into the egg whites Spoon the meringue onto the ring drawn on the parchment paper. Using a large spoon, create a shallow trench in the meringue for the cream and fruit to sit in Transfer to the oven and immediately reduce the temperature to 285°F. Bake for 1 hour – 1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for at least an hour or overnight to cool and dry To assemble, whip the cream, vanilla, and powdered sugar until stiff peaks form. Spoon the cream into the trench in the meringue. Arrange the fruit on top
ALLYSON THOMPSON
1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 tsp vanilla 2 3/4 all-purpose flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 4 tbsp granulated sugar (for coating) 1 tbsp cinnamon (for coating)
Apple Pie Filling: 2 honeycrisp apple, chopped 1/3 cup granulated sugar 1 1/2 tbsp brown sugar 1 bsp cornstarch 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp salt 1 1/4 cups water
“My grandma and I have a tradition of baking desserts every Thanksgiving, and these Caramel Apple Snickerdoodle Cookies were my family’s favorite last year!” ALLYSON THOMPSON LAW CLERK | ORANGE COUNTY
Preheat the oven to 375°F and line a baking sheet with parchment paper. Apple Pie Filling In a small saucepan over medium/high heat, add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves, salt, and water Stir until completely dissolved Let the mixture come to a boil, while stirring frequently. Add in the chopped apple and stir to coat Turn heat down to medium/low and let filling simmer until thick and apples are soft. Set aside Snickerdoodles In a large mixing bowl, cream together butter and sugar until light and fluffy Add in the eggs and vanilla and mix until fully combined Fold in the flour, cream of tartar, baking soda, and salt until a dough forms. Dough will be slightly sticky Using a large cookie scoop, scoop out dough balls and roll in mixture of cinnamon and sugar until coated. Place dough balls at least 2 inches apart on your baking sheet. These spread! Bake cookies for 8 minutes. Then, remove from oven and make a well in the center of each cookie by pressing down with a tablespoon Add the apple pie filling to the center of each cookie Place the cookies back into the oven for another 2-3 minutes until edges are golden and filling is warm When cookies are finished baking, take them out of the oven and let cool completely. Drizzle caramel and icing onto each cookie Enjoy!
SLOW COOKER GREEN CHICKEN CHILI
BRITNEY WILLHITE
1 lb boneless skinless chicken breasts 4 carrots, 1/2” thick slices 1 16-ounce jar tomatillo salsa (salsa verde) (about 2 cups) (Trader Joe’s or Herdez are both good options!) 1 4-ounce can diced green chiles 2 15-ounce cans pinto beans, drained & rinsed
2 cups chicken broth 2 teaspoons ground cumin Salt and pepper to taste (depending on seasoning level in salsa, beans and broth you use) Toppings Avocado, tortilla strips, cilantro, sour cream, chopped onion, hot sauce
"This is one of my favorites, especially as a working mom. The only chopping needed is the carrots (a big win!), and it includes a few secret ingredients that do most of the work (salsa verde and diced green chiles). It’s as easy as tossing everything in, and is easy to substitute with other meat, veggies or beans to mix it up. This is equally good for work days and ski days, since it’s ready and waiting when you get home." BRITNEY WILLHITE PARTNER | ORANGE COUNTY
Mix everything together (other than toppings) in slow cooker Cover and cook until chicken shreds easily with a fork and carrots are tender. For a traditional slow cooker, 6 hours on high. If using an InstantPot as a slow cooker, cook for 8 hours on high Remove chicken, shred chicken with 2 forks, and return to slow cooker to warm and incorporate Serve with toppings, if using
MEAT LOAF MUFFINS
LARRY KLEINBERG
1 tsp olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1 tsp dried oregano 2 garlic cloves, minced 1 cup ketchup, divided 1 1/2 lbs ground beef, extra lean
1 cup finely crushed saltine crackers (about 20) 2 tbsp mustard 1 tsp Worcestershire sauce 1/4 tsp freshly ground black pepper 2 large eggs
“A quick, healthy and easy recipe that can be a full meal or snack the next day after big holiday dinners.” LARRY KLEINBERG CHIEF OPERATING OFFICER | LOS ANGELES
Preheat oven to 350°F Heat the olive oil in a large nonstick skillet over medium heat Add chopped onion, chopped carrot, dried oregano, and minced garlic; saute 2 minutes. Cool Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl Spoon the meat mixture into 12 muffin cups coated with cooking spray Top each with 2 teaspoons ketchup Bake at 350°F for 25 minutes or until a thermometer registers 160°F Let stand for 5 minutes
SANDY JACOBSON
18 corn tortillas 1 tbsp butter 1 cup chopped onion 1 green bell pepper (chopped) 2 tsp minced garlic 1 1/2 pound shrimp – cut into about 1/2 inch pieces 1 tsp salt 2 cup salsa verde 1 pkg. Monterey jack cheese
Salsa Verde 8 tomatillos 2 tsp minced garlic 2 serrano peppers 1 jalapeno pepper 1/2 cup chopped onion 1/2 tsp salt
“This is a family favorite all year round, but especially at the holidays. It’s a nice addition and keeps things fresh and different from the usual holiday flair.” SANDY JACOBSON PARTNER | NEW YORK
Boil tomatillos in 3 cups of water for about 15 minutes. Remove tomatillos from water and let cool for 15 minutes. Then, in a blender, blend all of the salsa verde ingredients for about 1 minute For the filling, cook the onion, pepper and garlic in the butter until softened. Then add the shrimp and salt and cook the shrimp (if your shrimp is pre-cooked – then just heat it up) Spray the bottom of a 9 x 13-inch pan with cooking spray. Place 6 tortillas on the bottom of the pan. Place 1/2 the shrimp mixture across the top. Sprinkle 1/3 bag of cheese on top. Spread 1/3 of the salsa verde over that. Then place another 6 tortillas on top. Spread the other half of the shrimp mixture over that, along with another 1/3 of the cheese and 1/3 of the salsa mixture. Place 6 more tortillas over that. Put the remaining salsa verde over the top and the rest of the cheese Bake at 350°F for 30-40 minutes until heated throughout
VEGAN CHEESECAKE
Suzette Joyce Vargo-Wagner
1 8" vegan pie crust (store bought or homemade, my recipe below) 16 oz vegan cream cheese (at room temperature) 3/4 cup vegan sugar (Domino's sugar is vegan, with no bone-char) 2 tbsp cornstarch 3 tbsp vegan milk (I like soy milk, or you can use coconut milk or oat milk.) 1 tbsp lemon juice
1 1/2 teaspoons vanilla extract Optional: Add 1/2 cup of chopped strawberries (drained), to make it strawberry flavored. If making it strawberry, I like to add a few drops of red food coloring to enhance the red color. To make it lemon, add additional 1 tbsp of lemon juice and 2 tbsp of grated lemon rind, with a few drops of yellow food coloring
“I am vegan, and this is one of my favorite easy desserts – a vegan, dairy-free, egg-free, cheese-free cheesecake! it’s my Mom’s recipe – she had food allergies, so it has become a favorite family recipe.” Suzette Joyce Vargo-Wagner PARALEGAL | CENTURY CITY
Preheat oven to 350°F Prepare the pie crust; set aside Put cream cheese and sugar in large mixing bowl; mix on low until creamy Add cornstarch, milk, lemon and vanilla. Mix on low until combined. Turn mixer up to medium-high, and mix until fully combined and smooth Pour filling mix into crust Bake 35-40 minutes. Gently remove from oven, and let cake cool in pan on a rack Once cooled, place in refrigerator, and chill for 4-5 hours or overnight Garnish with fresh raspberries or strawberries; store leftovers in covered, in refrigerator VEGAN CRUST Add 1 1/2 cups vegan graham crackers, crushed, 6 tablespoons melted vegan butter or coconut oil, and 1/4 cup vegan sugar to a medium bowl; stir well to combine. Press mixture into bottom of pan. Press down firmly and evenly, using hands or bottom of a glass. Optional strawberry sauce Add 1 1/2 cups fresh strawberries, hulled and sliced, 1/3 cup vegan sugar and 1 tsp lemon zest to food processor; process until fairly smooth. Pour into a small bowl, and chill for a few hours. Place a swirl of sauce on plate before serving slices of cheesecake. Enjoy!
ROPA VIEJA
STEPHANIE ROBERTS
2 lbs flank steak (or chuck steak – if using chuck steak ask your butcher to cut it taller than wider so you get long strands of beef along the grain) 1 large yellow onion thinly sliced 1 of each large green, red, and yellow bell pepper, thinly sliced 5 cloves garlic minced 2 tsp dried oregano 2 tsp ground cumin 2 tsp sweet paprika 1 tsp smoked paprika 1/8 tsp ground allspice 1/8 tsp ground cloves 2 tsp kosher salt
1/2 tsp freshly ground black pepper 1/2 cup dry white wine 1 cup chicken broth 16 oz can crushed tomatoes 6 oz can tomato paste 2 bay leaves 1 large carrot cut in half 1 large stalk celery cut in half 1 cup green olives, rinsed and drained (you can slice them if you prefer) 1/2 cup roasted red peppers, drained 1/4 cup pimientos, drained 2 tbsp capers, rinsed and drained 1/3 cup chopped fresh parsley
"Food has always been the way my family shares traditions, culture, and love. This recipe is a staple in our family and is one of my favorite things to cook. It reminds me of so many holidays and great times spent with family. This ropa vieja recipe is packed with so many rich flavors and is sure to be a hit! I hope you love it as much as we do!” STEPHANIE ROBERTS PARTNER | LOS ANGELES
Pat the beef dry and season (Pro Tip: Season and add Goya Mojo criollo marinade [Note: the Mojo marinate has salt so if you use this no need to salt beef] and let marinade in a Ziplock bag overnight.) Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.) Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves Transfer the beef to a plate and shred it. Return the shredded beef to the pot Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste
BARRY EPSTEIN
12 tsp plus 5 tbsp sugar 8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped 1 tbsp all purpose flour
3/4 cup (1 1/2 sticks) unsalted butter 3 large eggs 3 large egg yolks 1 qt coffee ice cream
“I like chocolate. A lot. Enough said!” BARRY EPSTEIN PARTNER | SAN FRANSISCO
Generously butter 8 3/4 cup soufflé dishes (or custard cups) and sprinkle into them the 1 1/2 teaspoons of sugar Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes Top each cake with scoop of coffee ice cream and serve immediately
café TONIC
ZACH REGO
4 oz tonic water 1 shot of espresso Ice
"If you haven’t tried fizzy coffee before, you’re in for a treat! This simple recipe is a great way to add some zing to your morning (or afternoon) coffee. I started making these at home on hot summer days but they have since become part of my daily routine." ZACH REGO ASSOCIATE | SAN FRANCISCO
Fill a glass about halfway full of ice Pour in the tonic water, then pour the espresso shot on top If done right, the espresso will appear to “float” above the tonic water Stir, and enjoy!
VANILLA CINNAMON MAPLE WHISKEY SOUR
RUTH HART
2 oz (1/4 cup) bourbon 2 tbsp lemon juice 1 tbsp maple syrup 1 dash vanilla extract (I do 1/4 tsp-ish)
This is a great Fall and Holiday drink recipe. Every time I have served it, they have wanted the recipe. What is nice about this recipe is that you can make a pitcher of it and if you do not use it all, you can keep in the refrigerator for a few days. Also, the garnish of Rosemary Vanilla Stick is so easy and adds a festive flair. RUTH HART LEGAL SECRETARY | SAN DIEGO
In a cocktail shaker, combine the bourbon, lemon juice, maple, vanilla, and cinnamon Add ice and shake Strain into a glass Garnish with vanilla rosemary (recipe in notes) and cinnamon. If desired light the cinnamon on fire for a smoky effect Vanilla Sugared Rosemary Line a baking sheet with parchment paper Combine 1 cup granulated sugar with 1/2 teaspoon vanilla bean seeds Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet Sprinkle the rosemary with vanilla sugar on all sides, making sure the rosemary is thoroughly coated in sugar Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature
1 pinch cinnamon (I do 1/8 tsp-ish) cinnamon stick and rosemary, for serving
Egg nog
CHRISTOPHER RANKIN
12 eggs 2 1/2 cups sugar 4 cups bourbon 2 cups dark rum
4 cups milk 4 cups heavy cream, whipped Freshly grated nutmeg
This is the genuine article, bearing no resemblance to the scary stuff in cartons in the supermarket, and even people who aren’t fond of sweets enjoy it. It was given to me by a Scotswoman who’d been secretary to Larry Flynt. CHRISTOPHER RANKIN WORD PROCESSOR | SAN FRANCISCO
Separate eggs and whip whites until stiff but not dry. Set aside Beat egg yolks well Add sugar and continue beating until smooth and pale Slowly stir in bourbon, rum, milk and cream Fold in egg whites Transfer to punch bowl Sprinkle with nutmeg
TONY OLIVA
2 quarts apple cider (unfiltered if you can find it) 1 orange cut into slices (3 slices) 8 whole cloves (stick into the oranges so they aren't floating free)
3 whole cinnamon Sticks 4 whole star anise 3-4 whole allspice berries 1" piece of ginger (scrape skin off with a spoon) ON THE SIDE: 1 bottle of rum
“This is a classic mulled cider that we have been using for years…it’s a great drink (with or without the rum), but its best quality is that it sits on the stove all day and makes the whole house smell like Thanksgiving!!!” TONY OLIVA PARTNER | LOS ANGELES
Heat up the unfiltered apple cider either on the stove or in a slow cooker with the orange slices (cut into circles and with whole cloves stuck into the fruit), 3 whole cinnamon sticks, whole star anise, whole allspice (if you can find it), a knob of ginger (with the skin scraped off, a spoon works best) and then an aged rum on the side If you can't find all the ingredients to put in it it's ok as long as you have most. You want the apple cider to cook down for a while, maybe 30 minutes to an hour so that the spices infuse and the cider flavor concentrates a bit When building the drink I would measure out 1.5 - 2 ounces depending on how big your glasses are and then top off with the mulled cider. If the glasses are on the smaller side I would do even less rum
FRENCH 75
GABRIELLE FISCHER
1 1/2 oz gin 3/4 oz fresh lemon juice (about 3/4 medium lemon) 3/4 oz simple syrup 2 to 3 oz chilled Champagne
Lemon peel, for garnish Simple syrup (yields enough for 5 cocktails) 1/4 cup honey or sugar 1/4 cup water
"WE love making a festive French 75 during the holidays! WE add a cranberry for a pop of color and tartness, while the bubbles bring a cheerful effervescence that feels like a toast to the season." GABRIELLE FISCHER CHIEF ADMIN OFFICER | ORANGE COUNTY
To make the simple syrup: Combine the honey (or sugar) and water in a small saucepan. Warm over medium heat, whisking occasionally, just until the honey or sugar has disappeared into the water. Remove the pot from the heat and let it cool To make a cocktail (you can make multiple drinks at once): Fill a cocktail shaker with ice. Pour in the gin, lemon juice and simple syrup. Securely fasten the cap on the shaker and shake until well chilled, about 20 seconds. Strain the liquid into Champagne glasses and top with Champagne Twist your lemon peel and hold it for a few seconds to retain the shape. Garnish your glass with the lemon twist and cranberry, and enjoy this drink while it’s cold
PUMPKIN SPICE MARTINI
NATALIE MARTINEZ
1 cup ice cubes 1 (1 1/2 fluid oz) jigger vanilla flavored vodka (such as Stoli) 1 (1 1/2 fluid oz) jigger Irish cream liqueur (such as Bailey's)
1 (1 1/2 fluid ounce) jigger pumpkin flavored liqueur (such as Hiram Walker) 1 pinch ground cinnamon 1 pinch ground nutmeg
"Who wouldn’t love a pumpkin spice martini? It is my way of turning fall vibes into a festive sip! Cheers to sweater weather, one sip at a time!" NATALIE MARTINEZ ASSOCIATE DIRECTOR, RECRUITING | CENTURY CITY
Fill a cocktail shaker with ice Pour vanilla-flavored vodka, Irish cream liqueur, and pumpkin-flavored liqueur over ice. Cover and shake until the outside of the shaker has frosted Strain into a chilled martini glass. Garnish with ground cinnamon and ground nutmeg
THIN MINT IRISH COFFEE
LEAH MCVAY
1/2 oz Kahlua Mocha or Crème de Cacao 1/2 oz Crème de Menthe 1 oz Irish Whiskey 1/2 cup strong coffee
Whipped cream 1 Thin Mint, chopped for Garnish Green sprinkles or green dye if desired
"Adding a splash of peppermint to an Irish coffee is a fun and festive twist on this classic drink. It's a holiday tradition that warms the soul and brings a little extra magic to every sip." LEAH MCVAY SENIOR DESIGNER | ORANGE COUNTY
Mix Kahlua Mocha, Crème de Menthe, Irish Whiskey and coffee in an 8-ounce. mug Top with whipped cream (colored green if desired) and garnish with Thin Mint cookie crumbs and green sprinkles
BILL AHERN
1 oz Kahlúa Coffee Liqueur 1 oz vodka
1 oz heavy cream Ice cubes
"A White Russian is the perfect drink for the holidays—rich, creamy, and effortlessly festive.” BILL AHERN PARTNER | ORANGE COUNTY
Fill a rocks glass with ice cubes Pour in Kahlúa coffee liqueur and Vodka Finish off with a layer of your favorite heavy cream
HENRY HO
1 1/2 cups all-purpose flour 2 cups rolled oats 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 1 tsp ground cinnamon 1/2 cup unsalted butter melted and cooled
1 cup dark brown sugar or light brown sugar 1 large egg room temperature 1/2 cup maple syrup room temperature 1/2 cup semi-sweet chocolate chips
"I'm a big fan of maple and adding that special ingredient to chocolate and oatmeal makes it perfect." HENRY HO CHIEF INFORMATION OFFICER | LOS ANGELES
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Melt the butter and allow it to cool In a medium bowl, add in flour, oats, cinnamon, baking powder, baking soda, and salt In a large bowl, whisk cooled butter and brown sugar. Add in egg and whisk in. Then whisk in the maple syrup until smooth Add in the dry ingredients and mix until a soft cookie dough forms. Don't over-mix! Add in chocolate chips and mix in a few times Scoop 6 cookie dough balls using a cookie scoop (The one I used is 1.5 ounce) and place on the prepared cookie sheet Bake for 10-15 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
