3 Holiday Recipes From Our Staff
Thankful for Family Recipes
Whether you’re continuing some longstanding family favorites or starting your own, family traditions, are what the holidays are all about. Here at Pacific Terrace, we love expressing our gratitude and excitement for the holidays through food!
Here are some of our staff’s favorite holiday recipes, we hope they bring you joy from our table to yours.
PONCHE NAVIDEÑO (MEXICAN CHRISTMAS FRUIT PUNCH)
Submitted by Reyna Robles-Assistant Guest Services Manager
4 quarts water
2 cinnamon sticks
8 whole cloves
5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier
½ pound tejocotes or crab apples, left whole
6 large guavas, peeled and cut into large bite-size chunks
2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks
1 pear (of your choice), peeled, cored, and cut into small bite-size chunks
2 (4-inch) sugarcane sticks, peeled and cut into small chunks
1 cup pitted prunes
1/2 cup dark raisins
1 cone piloncillo, chopped or 1 cup dark brown sugar
- In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.
- Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.
- Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.
Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.
Ladle into cups, making sure each cup gets some chunks of fruit.
Yummy Sweet Potato Casserole
Submitted by Mati Marlow – Special Amenities Manager
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Easy Holiday Bark
Submitted by Terry Sobkowiak-Director of Digital Marketing
12 oz. Chocolate
8 oz. white chocolate
1/2 c. candy canes or peppermint candies
- Line cookie sheet with foil.
- Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat process with white chocolate.
- Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate on top. Swirl chocolates together with tip of knife to marble. Sprinkle with crushed candy.
- Refrigerate 1 hour, or until firm. Peel off foil; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.