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.
Pumpkin Spiced Moscow Mule
Submitted by Lloyd Walton – Assistant Guest Services Manager
- 2 Parts Trader Joe’s Pumpkin Pie Spiced Ginger Brew
- 1 Part Vodka or Bourbon
- Garnish with a dash of pumpkin pie spice or candied ginger
Fill a copper mug with ice, add ginger brew and vodka/bourbon and stir to taste. Garnish with spice and ginger and enjoy!
Green Bean Casserole
Submitted by Douglas Fyall – Chef de Cuisine
• 12oz mushroom, sliced
• 1lb green bean, trimmed, cut to 1” lengths
• 2oz white wine
• 1 cup heavy cream
• 2 cups chicken stock
• 1 yellow or white onion, halved and thinly sliced
• 4 garlic cloves, mince
• 2 sprigs fresh thyme
• 1 ½ cup AP flour
• ½ cup cornstarch
• 4oz butter, unsalted
• Salt, to taste
• Black pepper, to taste
• 1tsp cayenne pepper powder
- 1. Heat up large pot to medium high heat
- 2. Add oil and once that is up to temp add in half of the sliced onion, garlic and 8 oz of your mushrooms
- 3. Sauté until they’re cooked through, deglaze with white wine and add in chicken stock, and sprigs of thyme, bring to a simmer and reduce by 1/8.
- 4. Add in heavy cream, cayenne pepper powder and continue simmering.
- 5. While mushroom base is simmering bring a pot of water to a boil, salt the blanching liquid, add in your green beans and cook most of the way through. Once they’re almost done strain them and put them in a container of ice water to halt the cooking process.
- 6. Once your mushroom base has reduced by about a quarter transfer to blender and blend until smooth
- 7. Transfer back to your pot and return to a simmer.
- 8. In a separate sauté pan on medium high heat, melt your butter and add in equal parts flour, whisk together until fully combined, continue adding flour until you have a batter like consistency while continuously whisking so it does not burn. Continue until it begins to turn light brown.
- 9. Add your roux to the simmering cream of mushroom soup to thicken. Once roux has been added bring to a boil while constantly whisking to prevent burning on the bottom. Once at a boil remove from heat, this is done to cook out the taste of flour from the base.
- 10. Add your green beans to the thickened mushroom base.
- 11. Quickly sauté the remainder of your mushrooms and add them to the mushroom base. Season with salt and pepper to taste.
- 12. Transfer mushroom base to a baking dish.
- 13. Preheat oven to 350 degrees.
- 14. While oven is preheating mix together the remainder of flour and cornstarch, dredge remainder of onion in mixture and sauté over high heat until crispy, making sure to season with salt and pepper.
- 15. Once your oven is preheated begin baking your casserole, bake until bubbly and warmed throughout, around 20-30 minutes, remove from oven, top with crispy onion and bake for another 5 minutes
- 16. Enjoy!
Great Grandmother Pauline’s Nut Strudel
Submitted by Hallie Bodenstab – Food & Beverage Supervisor
- 1.5 cups warm water 1.5 lbs 6 cups walnuts ground fine
- 3 packages yeast (3T) 3 cups sugar
- 6 egg yolks Juice of one large lemon
- 7 cups flour 2T of flour
- ½ pound butter Raisins (optional)
- 1 tsp salt
- ½ cup sugar
- Grated rind of one lemon
- Soak yeast in warm water.
- Add egg yolks and beat with a fork.
- Work butter into dry ingredients with a pastry blender until well mixed.
- Mix in yeast and egg yolks.
- Divide into 6 balls. Roll out on a lightly floured board to the size of a cookie sheet.
- Add 1 cup filling (to make filling simply mix filling ingredients into a bowl) and roll up, seal edges.
- Let loaves rise in a warm place for about an hour.
- Beat egg whites and brush onto rolled loaves.
- Prick loaves with a toothpick before putting into oven, 3 loaves to one ungreased cookie sheet.
- Bake at 325 for 25 to 30 minutes. Makes 6 loaves