About the Virtual Feast:

Just about every year, the staff of Barnes & Conti gets together for a holiday potluck. Nearly 15 years ago we started sharing this tradition with our friends, colleagues, partners, and customers (some of you fit in several or all of those categories!) by way of a “Virtual Feast” in our holiday newsletter. We asked everyone to contribute a recipe or two, and those recipes made up the first virtual feast. The virtual feast was so popular, that we continue making the virtual feast the centerpiece of our holiday newsletter.

The theme of this year's recipes is family remembrances, with two family favorites contributed by Lauren Powers; comfort food, contributed by everyone, and the hope for world peace, with recipes contributed by Kim Barnes and Joel Kleinbaum.

Appetizer: Walnut Stuffed Mushrooms

Eric Beckman, Barnes & Conti President

Eric loves mushrooms in just about any way, shape or form. He adapted this recipe from The Silver Palate Cookbook. Eric says that this recipe can be prepared several hours ahead, and kept cool, covered in refrigerator until ready to bake.

Ingredients:

• 12 medium or larger (of the same size) white button or Crimini mushrooms
• 1 tbsp. extra virgin olive oil
• 1 tbsp. butter
• 2/3 cup finely chopped yellow onion
• 3 tbsp. coarsely chopped walnuts
• 1 large garlic clove peeled and minced
• 1/3 cup finely crumbled feta cheese
• 1/3 cup grated cheddar cheese
• 1/3 cup grated gruyere cheese
• 1/2 finely chopped parsley
• 2 tbsp. minced fresh dill
• Salt and freshly ground black pepper to taste

Method:

1. Wipe down mushrooms with damp paper towel. Remove mushroom stems and save for another use.
2. Add olive oil and butter to small frying pan and cook onions covered over medium heat for approximately 20 minutes stirring occasionally until lightly colored and tender.
3. Pre-heat oven to 400° F, unless waiting to cook at later time.
4. Stir in walnuts, garlic, and parsley to onions and cook an additional minute. Remove from heat and allow to cool slightly. Stir in cheeses, dill, salt, and pepper.
5. Very lightly oil a baking dish, and place mushroom caps into the bottom, cavity side up. Divide the mixture to fill each mushroom cap in a nice mounded shape.
6. Bake mushrooms 10-12 minutes until browning on top, and serve immediately.

Serves 3-4

Soup: Broccoli and Cheese

Elaine Turcotte, Operations Manager

Here's a comforting soup that would be good all winter long (or at least as long as you can get fresh broccoli). Elaine got the recipe from Jenn Laughlin.

Ingredients:

• 1 bunch fresh broccoli (enough for a few cups chopped broccoli tops)
• 2 cups vegetable broth (or chicken broth)
• 1/2 cup + sharp cheddar cheese, freshly grated. Extra is for topping.*
• 1 1/8 cup regular Gouda cheese, rind removed, freshly grated*
• 1 cup carrots, shredded
• 1 small white onion, finely chopped (2/3 to 1 Cup)
• 2 large cloves of garlic, minced
• 1 cup half and half (or heavy cream), room temperature*
• 3 tbsp. all-purpose flour
• 3 tbsp. butter
• 1 bay leaf
• 1/4 tsp. garlic powder
• 1/8 tsp. allspice
• 1/8 tsp. ground nutmeg (optional)
• 1/8 tsp. dried basil
• 1/8 tsp. cayenne pepper
• 1/8 tsp. salt (amount will vary based on salt content of broth), to taste
• Dash black pepper, freshly ground, to taste
• Optional, garnish with red pepper flakes, parsley, and extra sharp cheddar

Method:

1. Chop all of the vegetables. This can all be done ahead of time and stored in the fridge for later. For the broccoli, chop 2/3 of it into tiny florets (cut off as much stem as you can and it'll fall apart in the pot). Chop the remaining 1/3 with a rough chop so you have a few large pieces to add to the soup.
2. Heat the broth in a pot on medium-high heat, add 2/3 of your broccoli (about 2 cups of florets) as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the vegetables are tender.
3. While those are simmering, take the extra 1/3 chopped broccoli left on the side and either blanch in boiling water, steam in your microwave, or cook it however you like it. Set aside.
4. Once the broth is ready, make a roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk. (Optional: For a thicker soup, use an extra tablespoon of each.)
5. Remove the roux from the heat. To the roux, first slowly add and stir in the hot broth only. Then add in the cooked vegetables.
6. Next slowly stir in 1 cup of room temperature half and half.
7. Return to the burner on very low heat, uncovered.
8. Spoon out and throw away the bay leaf. Stir in the remaining herbs and spices, more or less to your taste (some prefer to leave out the nutmeg.)
9. Once the broth has warmed back up, slowly and in small batches, stir in the grated cheeses and remove the pot from the heat immediately.
10. Stir in the cooked broccoli you set aside into your completed soup for great texture and an extra burst of broccoli. Taste again and if desired add more of the herbs and spices, to your liking.
11. Garnish with a little extra grated cheddar, a sprinkle of parsley and a pinch of spicy red pepper flakes (optional)

Serves 2 large bowls

*Note: To avoid curdling when heated, use full fat dairy products for your cream base (they stand up to heat better than lowfat dairy), and add your dairy products towards the end of the cooking process on a lower heat setting. Also combine sharp cheeses with creamy ones, for better melting and texture. Full-fat cheeses ensure maximum flavor and melting.

Main Course: Braised Lamb Shanks

Kim Barnes, Barnes & Conti CEO

Kim contributed this recipe ten years ago. Her comment is just as relevant—and the recipe is just as delicious today. Kim says, “Both Hanukkah and Christmas are based on stories that begin in the Middle East. As fractured and fragile as that region seems today, there is one thing that unites much of the area—a wonderful food tradition with simple and delicious dishes often featuring lamb and vegetables as well as couscous, some form of cucumber with yogurt or eggplant salad, flatbread such as pita, and olives. Here is a favorite version of lamb that is real comfort food (at least to omnivores) in a world that badly needs comfort.”

Ingredients:

• 3 tbsp. olive oil
• 4 whole lamb shanks, 3 to 3 1/2 lb. total weight.
• 4-5 garlic cloves, sliced
• 1 bunch small leeks, sliced 1/2 inch thick, or red onions
• 2 tsp. chopped fresh rosemary, plus sprigs for garnish
• Salt and freshly ground black pepper to taste
• 1 cup dry wine (white or red)

Method:

1. In a braiser or large deep frying pan, over medium-high heat, warm the oil until it is hot but not smoking.
2. Add shanks and brown on all sides, 10-12 minutes. Transfer to a plate.
3. Reduce heat to medium-low, add garlic and sauté for 30-40 seconds.
4. Add leeks or onions and sauté until translucent, 6-8 minutes.
5. Return shanks to pan, add rosemary, salt, pepper, and wine.
6. Raise heat to medium-high and then bring to a simmer.
7. Reduce heat to low, cover and simmer until the shanks are very tender when pierced with a fork, 2 to 2 1/2 hours. Turn once or twice during cooking and add water as necessary to maintain original level of liquid.
8. When shanks are tender, serve immediately after seasoning to taste, using sprigs of rosemary for a garnish.

Serves 4

Side Dish or Vegetarian Main Dish: Mjeddrah

Joel Kleinbaum, Information Systems and Web Developer

Here's a classic Middle Eastern comfort food to accompany Kim's lamb shanks, or to serve to your vegetarian friends. Mjeddrah is popular all over the Middle East, many families eat it as a main course once a week. The secret to a good mjeddrah is the onions; they must be deeply caramelized and well seasoned. If only people from all the diverse factions in the Middle East could sit down together over a huge platter of mjeddrah... Well, it might not exactly bring peace, but perhaps greater understanding of one another.

Ingredients:

• 1 cup green or brown lentils
• 1 cup (or more) long grain rice (white or brown)
• 2 onions, coarsely chopped
• 2 tbsp. olive oil
• 1/4 tsp sea salt
• Cumin, cinnamon, and/or allspice to taste

Method:

1. Precook the lentils by bringing them to a boil in plenty of water. Simmer vigorously for 20-30 minutes. Drain and rinse well.
2. While the lentils are cooking, bring the rice to a boil in 1 3/4 water (for white rice) or just over 2 cups water for brown rice. Add the salt to the water. Boil until the rice expands almost to the level of the water.
3. Add the lentils. Turn the heat to low, cover, and steam until all the water is absorbed.It will be 10-15 minutes for white rice and somewhat longer for brown. The rice and lentils should both be cooked through at this point. If not, add a bit more water and keep simmering
4. Slowly saute the onions in olive oil until they are well caramelized Don't be alarmed if it takes 20 minutes or so. Add the seasonings when the onions are just about finished.
5. Add half the onions to the rice/lentil mixture and fluff them in with a fork. Remove the lentils/rice from the heat, top the pan with a kitchen towel, cover, and let it steam at least 10 minutes or more.
6. When serving, top the mjeddrah with the remainder of the onions.

In the Middle East, mjeddrah is always served with a garlicky yogurt dip: grated or diced cucumbers, garlic, lemon juice and yogurt when cucumbers are available. In the winter, Joel likes to serve it with a dip of grated, roasted beets and yogurt (see below).

Middle Eastern Beet and Yogurt Dip

Ingredients:

• 3-4 good-sized red beets, roasted (or boiled) until just tender and peeled
• 1 tbsp. roasted sesame tahini (or more, to taste)
• 3-6 large cloves of garlic, pressed or minced
• 1/3 cup of yogurt (or more)
• Pinch sea salt
• Squeeze of lemon juice

Method:

1. Grate or shred the beets with a coarse grater or a similar food processor setting
2. Add the garlic, tahini, and enough yogurt to make a thick dip.
3. Add the sea salt and lemon juice and mix well
4. Serve on top of mjeddrah (above) or as a dip with flat bread

Both recipes serve 4.

Side Dish: Rita’s Christmas Cabbage

Lauren Powers, SVP Business Development

This recipe came from my wonderful sister-in-law, Rita. It was first introduced to her by the Griswold Inn in Essex, CT and she always included it as part of her delicious “Christmas in Connecticut” feast for our family for which we are forever grateful. It pairs nicely with baked ham, potatoes gratin and my mother-in-law's baked bean recipe.

Ingredients:

• 1 whole head of cabbage, shredded
• 1/2 cup shredded carrots
• 1/2 cup whole cranberries (frozen work fine)
• 1 cup raisins
• 1/4 cup bacon fat
• 1 medium onion, sliced
• 1 1/4 tsp salt
• 1 1/4 tsp celery salt
• 1 tsp. pepper
• 1 tsp. garlic powder

Method:

1. Sauté sliced onion in bacon fat.
2. Add shredded cabbage and cook until cabbage is al dente (under 5 minutes).
3. Add seasonings and mix.
4. Add shredded carrots and mix.
5. Add raisins and mix.
6. Add cranberries and mix; the heat from the cabbage will cook the cranberries.

Serves 4-6

Dessert: Grandma Rose’s Rugelach Recipe (As Recorded by Aunt Shirley)

Lauren Powers, SVP Business Development

Lauren contributed this family favorite recipe some years back. It was so good, we had to bring it back. Said Lauren: “Grandma Rose is the reason that feeding others brings me such satisfaction and the holidays certainly provide ample opportunity for this! Long after my grandmother had passed, I wanted to replicate these dishes. Just one problem, she didn’t use a recipe. I consulted my Aunt Shirley who long ago understood the legacy value of family food traditions. Aunt Shirley had indeed recreated many of Grandma Rose’s recipes by following her mother’s every move, interviewing her, and taking measurements as she proceeded.”

Ingredients:

For Dough:

• 1/2 lb. butter (2 sticks)
• 8 oz. cream cheese (brick)
• 2 cups flour

For Raisin-Nut Filling:

• 1/2 cup sugar
• 1/2 cup raisins
• 1 cup chopped nuts—walnuts or pecans (finely chopped)
• 1 tsp. cinnamon

For Topping:

• 1/4 cup sugar
• 1/2 - 1 tsp. cinnamon

Method:

1. Cream softened butter and cream cheese. Add flour a little at a time. Knead until blended. If necessary, add a little more flour until a ball of dough comes away from the bowl and your hands without sticking.
2. Refrigerate dough for several hours. You can also freeze dough to use later.
3. Lightly dust board and rolling pin with flour. Roll out a part of dough to be 1/16 inch thick. Cut dough into triangles or pie shapes.
4. Sprinkle with raisin-nut filling. Roll from wide edge to point and shape to crescent.
5. Place on ungreased cookie sheet after dipping only the top portion of the pastry into sugar and cinnamon topping mixture. Avoid dipping the bottom as the sugar will make the bottom burn when baking.
6. You might have to make some more filling until you finish the dough (or just wrap up balance of dough and freeze it until you feel like making it again. Bake in preheated 350 degree oven, 15-18 minutes, until golden. Use the highest rack so bottoms don’t burn.