Our Holiday Gift: The Barnes & Conti 22nd Annual Virtual Feast

About the Virtual Feast

Our year-end newsletter traditionally comes with a “virtual feast” of recipes from our staff. The feast was inspired by our annual December potluck lunch, a long-standing Barnes & Conti tradition. The virtual feast is so popular, that we continue making the virtual feast the centerpiece of our holiday newsletter. Alas, with the pandemic and a shift to remote meetings, our potluck is sorely missed. Zoom just doesn’t cut it when there is food to be shared!

As our expression of gratitude to you—our readers, clients, friends, and associates—we hope you will try at least a few of these recipes and will enjoy them as you celebrate the holidays with friends and family.

Potato Bacon and Corn Breakfast Pizza

Lauren Powers, Barnes & Conti SVP, Business Development

Inspired by the restaurant/brewery, Bar, in New Haven, our favorite Apizza restaurant to visit when our daughter was in grad school and my all-time favorite pizza place. They make an amazing, mashed potato pizza which is like a pierogi on pizza dough. Lots of carbs, but who cares at holiday time.

We have turned this into a brunch pizza to accompany the Smoked Salmon Breakfast Pizza (see Spring 2016 Newsletter). Beware…it is hearty, so you won’t need much per person.

Ingredients:

• One large store-bought pizza/flatbread crust. We like Whole Foods best.
• 4 baby Yukon gold and/or red potatoes, very thinly sliced and lightly parboiled (you can also use leftover mashed potatoes)
• A couple of scallions, optional
• 6–7 slices of bacon (depending upon how much you like), cooked, drained, and crumbled
• Corn from one ear of roasted or steamed corn (or defrosted frozen corn)
• 1/2 –1 tsp. dried rosemary (or 1 tbsp. fresh rosemary)
• Salt and pepper to taste (be generous with salt as potatoes absorb a lot)
• 1 cup shredded cheddar, or jack and cheddar mix

Method:

1. Preheat oven to 425 degrees.
2. Place potatoes, corn, rosemary, and bacon in bowl.
3. Add olive oil and mix.
4. Add salt and pepper to taste.
5. Spread on pizza crust. Top with shredded cheese.
6. Bake until potatoes are soft, and cheese is melted.

Authentic Hungarian Goulash Soup

Kim Barnes, Barnes & Conti CEO

Goulash (or gulyás, in Hungarian) is a beef dish cooked with onions, Hungarian paprika powder, tomatoes, and some green pepper. Carrot, parsley root, potatoes, and pinched noodles (csipetke in Hungarian) are also added. Pasta or pastry dishes, especially the ones made with cottage cheese (túrós palacsinta, tárúgombóc, strudel) go down well after the heavy soup.

Ingredients:

• 400 grams of beef shank (14.1 ounces) cut into 1-inch cubes (Note: boneless chuck, brisket, or beef stew will work just as well if have trouble finding beef shank.
• 3 medium or 2 large onions, diced
• 2 tbsp. lard or 6 tablespoons of vegetable oil (sunflower)
• 2 tbsp. of sweet Hungarian paprika powder
• 2 bay leaves
• 2 medium carrots, peeled and cut into 1⁄4 inch slices
• 1 medium parsley root or parsnip – peeled and cut into 1⁄4 inch slices
• 1 medium fresh tomato, chopped
• 1 sweet yellow pepper (or bell pepper, wax or banana pepper) – cut into small pieces
• 2–3 medium potatoes, peeled and cut into medium size cubes
• 1 clove of garlic, minced
• 1 tsp. of ground caraway seeds
• 10 black peppercorns
• Salt to taste

For the Csipetke (pinched) noodles:

• 1 egg, beaten *(the amount of dough you can make with one egg is enough for a recipe for 12 people. I always use only about 1/3rd of one beaten egg.)
• Pinch of salt
• White flour, as much as necessary to create a firm, smooth dough

Method:

1. In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency.” Add a small amount of water, if necessary, to keep them from sticking to the pan.
2. Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes, the sweet yellow pepper and the meat, and stir again. Do not burn the paprika, or it will become bitter.
3. Add the bay leaves, the peppercorns, and about 7–8 cups (2 liters) of water. Salt to taste. Reduce heat, cover and simmer until meat is almost tender, adding water as necessary. It takes about 1.5–2 hours. If you use a pressure cooker add only 6 cups of water and cook for about 35–40 minutes or until tender.
4. Add the carrots, the parsley roots, the ground caraway seed, and the garlic. Salt to taste. Cover, bring back to a boil, reduce the heat and simme.
5. Add the potatoes and the Csipetke (pinched noodles) when the vegetables are half tender and cook until the vegetables (including the potatoes) are tender. It takes about 5–8 minutes. Csipetke (pinched noodles) can be cooked directly in the soup broth, or in plain water. It is a great accompaniment for goulash soup. Their name comes from the way they are formed.

For the Csipetke

1. In a medium bowl mix together the egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms.
2. Cover with plastic wrap and let sit for 15 minutes. You can use it immediately if you are in a hurry.
3. Pinch off small pieces of dough about the size of a lemon seed and roll them. Drop them into the soup and cook for about 5–8 minutes.
4. Editor’s note: You can substitute your favorite brand of egg noodles. but it won’t be authentic

Serves 4 as a main dish or 6 as a soup.

Another word from the editor: Some years ago, Kim came back from working with our global partner in Hungary with gifts of genuine Hungarian paprika for all who could appreciate them. The gift set contained two bags, one sweet, and one hot. Of course, we would have to figure out which was which since they were labeled in Hungarian. Hungarians serve hot paprika and sour cream at the table so you can add as much or as little as you like.

Turkey Eggrolls with Cranberry Dipping Sauce

Rickey-Dean Wasson

Rickey-Dean Wasson, our Learning Specialist, is our newest addition to the Barnes & Conti staff. In addition to contributing this tasty recipe—which many of us can’t wait to try—Rickey Dean does much of curriculum design and development and servers as both a consultant and facilitator. He has implemented a large-scale coaching program, which we’ll be telling you about in an upcoming newsletter.

Ingredients

• 1 onion, diced
• 3 tbsp. olive oil
• 2 tsp. kosher salt
• 1 lb. ground turkey
• 2 cups shredded carrot & green cabbage
• 2 garlic cloves, crushed
• 1/2 cup white wine
• 1 1/2 tbsp. soy sauce
• 1/4 tsp. grated ginger root
• 15–20 egg roll wrappers
• Oil for frying

Ingredients for Dipping Sauce

• 1/3 cup jellied cranberry sauce
• 1/3 cup vinegar
• 3 tbsp. water
• 1 tbsp. soy sauce

Method

1. Sauté the onions in olive oil and salt until translucent.
2. Add in the ground or shredded turkey, crushed garlic and ginger and sauté 5 minutes.
3. Add white wine and soy sauce and simmer until thickened.
4. Throw in the shredded cabbage and carrot and cook 1 minute more, until just wilted.
5. Set filling aside to cool.
6. Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up and place seam side down on a plate.
7. Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.
8. To make the dipping sauce, bring all ingredients to a boil. Reduce flame and simmer 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.
9. Serve dipping sauce alongside egg rolls. For best taste, serve immediately after frying.

Salad of Wilted Greens, Sun-Dried Tomatoes, and Feta Cheese

Eric Beckman, Barnes & Conti Global Director

When Eric first shared this recipe back in 2005, he told us that sun-dried tomatoes come from the Beckman’;s home-grown organic tomatoes. Eric and family still have the same garden, and they still grow lovely tomatoes. Eric, however, says that store-bought sun-dried tomatoes will work just as well.

Ingredients:

• 3–4 oz. baby spinach
• 3–4 oz. mixed baby lettuces
• 2 oz. sun-dried tomatoes (if they are very dry, you may reconstitute by soaking in hot water for a few minutes)
• 2 tbsp. sweetened, dried cranberries
• 3 oz. feta cheese, crumbled
• 3–4 tbsp. toasted pine nuts (optional)

For the dressing:

• 2 tbsp. balsamic vinegar
• 2 tsp. Dijon style mustard
• 6 tbsp. extra virgin olive oil

Method:

1. Mix the mustard well with the vinegar.
2. Slowly stir in the olive oil, mixing well.
3. In a small saucepan, gently warm the dressing until it almost reaches the simmer.
4. Toss the tomatoes, cranberries, and pine nuts into the simmering dressing for three minutes.
5. Place the lettuces and spinach in a salad bowl. Pour the hot dressing on the greens until there is enough dressing to coat the greens well. Toss; the greens should gently wilt.
6. Top with the feta cheese.

Braised Collard Greens with Smoked Sausage

Joel Kleinbaum, Barnes & Conti IT Guy and Newsletter Editor

Joel says, “Here in the Pacific Northwest, kale is everywhere. Yes, it’s a superfood, but its humbler cousin, collard greens, has a near-identical nutritional profile. This recipe has been part of our holiday table for a few years now. I don’t specify the amount of smoked sausage. You can leave it out altogether and make the recipe vegan, add just 3–4 ounces for flavor, or put in up to half a pound and serve it as an appetizer. I use garlic smoked chicken sausage that I get at the local farmer’s market. You can use your favorite sausage, or be even more traditional and use ham hocks (just shred the meat off the bone and discard the bone when serving.)”

Ingredients:

• 1–2 tbsp. olive or sunflower oil
• 1 large or 2 medium onions, sliced
• 2 good sized bunches of collard greens, stemmed and sliced into ribbons
• Sliced or chopped smoked sausage (see note, above)
• 3/4 cup water
• Salt to taste

Method:

1. Slowly sauté the onion in the oil over medium high heat until the onion is caramelized and golden brown
2. Add the shredded collard greens and stir until coated with oil. Add salt (start with 1/4 tsp.)
3. Add the water and at least 4 oz. of the sliced/chopped sausage, if using. You can add all the sausage now if you’re using it as flavoring. If using more sausage as a garnish or accompaniment, see below
4. Bring to a boil, turn the heat down to low, and simmer until the collard greens are tender (20–30 minutes)
5. If serving more sausage as a garnish, you can grill it or broil it and add to the collards in slices or chunks, whatever you prefer. This is very flexible

Servers 4 – 6 as a side dish.

Dessert: Ginger Crisps

Dineen Digiacomo, Barnes & Conti Account Coordinator

Here’s a classic recipe that appeared in our 2010 newsletter. We’re reprinting it so you can enjoy it once more.

Ingredients:

• 1 1/2 cups shortening
• 2 cups sugar
• 1/2 cup molasses
• 2 eggs
• 4 1/2 cups sifted all purpose flour
• 1/2 tsp. baking soda
• 5 tsp. baking powder
• 1 tsp. ginger (grated)
• 1/2 tsp. salt
• 1/4 tsp. ground clove

Method:

1. Cream shortening and sugar until light and fluffy. Add molasses and eggs. Mix well.
2. Sift in dry ingredients and mix thoroughly. Chill for two hours.
3. Form into 1 1/4" balls. Roll in sugar.
4. Bake at 375 degrees for 8–10 minutes.

Sticky, Spicy Holiday Cake

Heller Rathbone, Finance Department

Heller had a luscious, sticky take on holiday gingerbread some years ago, and in looking to create the tasty memory, she came across and adapted this recipe from the Gramercy Tavern in New York. We hope the recipe makes both a delicious dessert and a pleasant memory for you, too!

Ingredients:

• 1 cup Guinness Stout
• 1 cup dark molasses – do not use blackstrap
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 2 tbsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• Pinch of ground cardamom
• 3 large eggs
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 1/4 cup finely minced crystallized ginger
• 3/4 cup neutral vegetable oil
• Powdered sugar for dusting

Method:

1. Preheat oven to 350°F. Generously (!!!) butter a Bundt pan and dust with flour, knocking out excess.
2. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
3. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
4. Pour batter into Bundt pan and tap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.