About the Virtual Feast:

Just about every year, the staff of Barnes & Conti gets together for a holiday potluck. 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 favorites, nostalgia, and comfort food. Sometimes the holidays just aren’t the holidays with out mom’s jello salad or grandma’s potato latkes! And once again, a mediterranean-inspired lamb dish with olives speaks for the hope of peace and good will.

Brunch: Lemon Blueberry Fluffy Buttermilk Pancakes

Elaine Turcotte, Operations Manager

Elaine contributed this recipe by Donna Elick, which will contribute to a wonderful holiday brunch. Elaine says: “For even better pancakes, make the batter the night before. You can also make and freeze these. Freeze pancakes in a single layer, not touching. After 4-5 hours stack and store pancakes in a freezer bag. Reheat in the oven or microwave.”

Ingredients:

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 eggs, beaten
• 2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1/4 tsp kosher salt
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 cups fresh blueberries

Method:

1. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. Stir in remaining ingredients until just mixed. Do not over stir.
2. Pour 1/4 cup batter on a hot, non-stick skillet, over medium heat. Cook until bubbles appear. Flip and cook until edges steam (about 2 minutes).
3. Serve hot with warm maple syrup or homemade creamy lemon syrup (recipe below).

Homemade Creamy Lemon Syrup

Ingredients:

• 12 tbsp unsalted butter
• 1 1/2 cups granulated sugar
• 3/8 cup heavy whipping cream
• 3/8 cup fresh lemon juice
• 1 tbsp fine lemon zest

Method:

1. In a small saucepan, over medium-low heat, stirring constantly, combine and cook ingredients until sugar is dissolved. Remove from heat and allow to cool. Pour into serving container.

Serves 5-6

 

Appetizer: Figs with Prosciutto and Goat Cheese

Lauren Powers, SVP, Business Development

I came across this recipe as I was trying to find a light hors-d’oeuvre prior to our holiday feast. Hard to catch fresh figs in season, but if you can, these are sure to please all.

Ingredients:

• Fresh figs
• Small log(s) of goat cheese
• Prosciutto slices, cut in half
• Honey for drizzling

Method:

1. Cut fresh figs in half.
2. Line a baking sheet with parchment paper.
3. Cut a small hole in center of fig.
4. Press ¼ tsp goat cheese in hole.
5. Take prosciutto slice and wrap around fig tucking ends underneath.
6. Drizzle with honey.
7. Bake 8-10 minutes in 400 degree preheated oven.

Allow 1-2 whole figs per person.

Note from our recipe editor: if you absolutely cannot find fresh figs, this recipe should be equally delicious with pears. Just cut the pears in quarters, cut out the core, fill with the same amount of goat cheese, wrap in prosciutto slices, and bake as directed.

Appetizer: Clams Oregano

Lauren Powers, SVP, Business Development

My mom made these for special parties. We would save clamshells, boil them to sterilize and use them to hold the clam mixture as she did not use fresh clams. I am not sure if this recipe came from my Aunt Mary, but they were a family favorite.

My cousin’s husband, Ritchie, introduced my husband to clamming in Barnegat Bay this past summer. They brought home the big boys, Quahogs that are so big, you need to cut them into pieces after shucking (For easier shucking, place cleaned clams over the outdoor grill for a minute or two until they open up ever so slightly, but do not cook or they will get tough when cooked again.)

I like using a combination of fresh and canned clams for more clam flavor. These are a great hit for holiday gatherings!

Ingredients:

• 1 can minced clams, drained but reserve the juice (I prefer Cento clams), mixed with about 2 dozen fresh clams if you have them. If not, add another can of clams.
• 3 tbsp oil
• 1 large sweet onion, finely chopped or bunches of scallions, finely chopped
• 1 clove garlic, minced
• 1 cup flavored bread crumbs or panko gluten free ones
• 1 tbsp parmesan cheese
• 1 tsp oregano
• 2 tsp dried parsley or 2 tbsp fresh parsley, chopped
• ½ tsp pepper or pinch crushed red pepper
• Paprika

Method:

1. Sauté onion and garlic in oil.
2. Combine breadcrumbs, cheese, oregano, parsley, and pepper.
3. Add clams, and onions and garlic. Add some clam juice if dry.
4. Spoon mixture into shells and sprinkle with paprika,
5. Bake for 20 minutes at 350 degrees.
6. These can be frozen to bake later.

Lamb Loin with Olives and Sun-Dried Tomatoes

Kim Barnes, Barnes & Conti CEO

Two of the classic images that bring to mind the hope of peace and good will are the lamb—with the proverbial lion, of course, and the olive branch. Here’s a classic from a past newsletter that incorporates both lamb and olives, a simple recipe for an elegant main dish. The lamb loin is very tender and is best served rare or medium rare.

Ingredients:

• 2 tbsp. olive oil
• 2 tbsp shallots, chopped
• 1 tsp garlic, chopped
• 6 sun-dried tomato halves in oil, chopped
• 6 Roma tomatoes seeded and chopped
• ¼ cup pitted Kalamata olives, chopped
• ½ cup parsley, chopped
• 1 tbsp capers
• Salt and freshly ground pepper
• 4 lamb loins, boned

Method:

1. Heat olive oil in a small saute pan. Add shallots and garlic. Cook gently without browning.
2. Add fresh and dried tomatoes. Simmer for 5 minutes. Add olives, parsley and capers.
3. Salt and pepper lamb. In a separate pan, sear lamb loins in 1/2 tbsp. olive oil until browned well and finish cooking in a 375 degree oven for 5 minutes.
4. Slice and serve with tomato-olive sauce and your favorite mashed potatoes.

Serves 4.

Grandma Rose’s Latkes or Potato Kugel

Lauren Powers, SVP, Business Development

Nothing seems better to a kid than the anticipation and eventual devouring of latkes…for that matter, adults too. They are best when eaten right out of the pan, for who can hardly wait?

My brother-in-law’s mother, Shirley, was adamant that hand grating was the only way to go; she thought those new fangled food processors made the consistency too uniform. I guess I am a lazy chef…

These latkes make an appearance at our annual Christmaskkah gathering of friends. They pair nicely with the ham! And according to my Grandma Rose, the same ingredients can also be made into a Potato Kugel.

Ingredients:

• 4 large peeled potatoes (Yukon gold preferred)
• 1 large onion
• 1 egg
• ½ cup matzo meal or flour
• 1 tablespoon salt
• Pinch of pepper
• Dash of paprika
• Little bit of dried parley
• 1 tsp baking powder

Method:

1. Grate potatoes and onion in food processor.
2. Add other ingredients.
3. Form patties.
4. Fry in safflower oil to make crispy.
5. Drain on paper towel.

To Make a Kugel

1. Mix the ingredients as you would for a latke.
2. Put two spoons of oil in ovenproof fry pan.
3. When very hot, add all ingredients.
4. You can either cook covered on top of stove at low setting and turn after ½ hour for another half hour without the cover (mom’s method) or you can cook in the oven at 350 degrees turning over midway. (Grandma Rose’s method).

Note from our recipe editor: You can make these recipes gluten free by substituting quinoa flakes or gluten-free panko crumbs for the matzo meal OR substitute gluten-free flour mix or potato starch for the flour.

Pear Jello Holiday Salad

Bette Krakau, Senior Consultant

Bette says, “One of the joys of the holiday season for me is sitting around the kitchen table with family—laughing, sharing experiences and remembering nostalgically stories from our childhood. Around this table are the treasured foods from recipes handed down from my mother and grandmother. One of the favorites is this special recipe from the 1950’s.”

Ingredients:

• 1 package lime flavored jello
• 1 can pears (16 oz) 1 cup pear juice (drained from the can of pears and add water as necessary)
• Cream cheese—regular or low fat (6 ounces)
• Whipping cream (1/2 pint)
• Chopped pecans (3/4 cup)
• Cherries (optional)

Method:

1. Drain juice from the can of pears and heat in microwave till hot.
2. Add the lime jello to the hot juice from the pears and stir till dissolved.
3. Cool lime jello mixture in refrigerator allowing to slightly thicken.
4. Add cream cheese (3 oz) to two tablespoons of the whipping cream.
5. Mash one cup of the pears.
6. Whip with an electric beater the remaining whipping cream.
7. Combine the whipped cream with the mashed pears.
8. Combine jello mixture, pear mixture and cream cheese mixture.
9. Place combined mixture in a 4 cup mold and refrigerate.
10. Garnish prior to serving with cream cheese balls rolled in chopped pecans and optional cherries.

Dessert: June’s Lemon Bars

Janne Rochlin, VP of Program Delivery & Development

June is Janne Rochlin’s mother, and her simple but delicious recipe for lemon bars is yet another classic. Tart, rich, and sweet enough, it might take you all of 55 minutes to make. Enjoy!

Ingredients:

• 1 ½ cups all purpose flour
• 1 cup sugar
• 1/3 cup softened butter
• 2 eggs
• ¼ cup lemon juice
• 2 tsp grated lemon rind
• Powdered sugar

Method:

1. Combine 1 cup flour and ¼ cup sugar. Cut in butter until mixture resembles coarse crumbs. Press mixture into bottom of 9x9x2 inch baking pan. Bake at 350 degrees for 15 minutes or until lightly browned.
2. Beat eggs, lemon juice, rind, remaining flour, and remaining sugar together. Pour over pastry crust. Bake additional 15 minutes or until set.
3. Cool slightly. Sprinkle with powdered sugar if desired.
4. Cool completely and cut into bars.

Fried Brussels Sprout Leaves with Lemon and Crème Fraiche

Kim Barnes, Barnes & Conti CEO

Here’s an unusual vegetable dish from the collection of Kim Barnes. This preparation just using the leaves of brussels sprouts, fried to crispness and enriched with crème fraiche.

Ingredients:

• 1 lb whole Brussels sprouts (see method below)
• 3 cups safflower (vegetable or canola) oil, for frying
• Kosher sea salt
• 2 tsp fresh lemon juice
• 1 md red onion
• Crème fraiche

Method:

1. Rinse and dry the Brussels sprouts thoroughly (you want the Brussels sprouts to be as dry as possible for frying). Trim the stems with a pairing knife, and carefully peel back and separate the leaves of the Brussels sprouts and set them aside in a large bowl, saving the cores of the sprouts for a different preparation.
2. Line a large baking sheet with three large paper towels and set aside.
3. Heat the oil in a 8 to 10 inch straight-sided skillet (the oil should be at least 1-inch deep) over medium heat until the temperature reaches 350 degrees Fahrenheit with a candy thermometer.
4. Using a slotted stainless steel spoon or spider skimmer, gently flip the leaves continuously in the oil until the leaves begin to curl slightly and turn golden brown. Skim and scoop the leaves from the oil and transfer them to the paper-towel lined baking sheet. Immediately season the fried leaves with salt. Fry the remaining Brussels sprouts and repeat.
5. Place the fried and still warm Brussels sprout leaves in a large bowl, sprinkle them lemon juice, and toss them gently with a spoon. Dot with crème fraiche. Serve immediately.