Members of Our Editorial Advisory Board Share Holiday Recipes

Gloria Drake’s Pomegranate Cheese Ball is a showstopper at holiday gatherings. Photos: Chris Emeott

There are few things better than shared recipes, especially those that have been well-loved by others in our community. For our entertaining issue, members of our Editorial Advisory Board came together to share cozy recipes that hold a place in their families’ holiday traditions. We hope you find something new to sample and share during this festive time.

Oysters Rockefeller

“One of our family’s Christmas favorites is making Oysters Rockefeller. It’s a scrumptious appetizer, served on a scallop shell, that practically melts in your mouth. It’s the kind of holiday treat you secretly hope the children don’t eat so you can have one more for yourself! The moment I see them, it instantly reminds me of Grandpa Don walking around the corner with them served on a platter and a huge smile on his face!” —Staci Andro, Hazel & Goose

• 2 dozen oysters, shucked (Kowalski’s Markets often have shucked oysters.)
• ¼ lb. butter
• 1 shallot, minced
• 2 cloves fresh garlic, minced
• 8 oz. fresh baby spinach, chopped
• ½ tsp. salt
• ½ tsp. pepper
• 1 cup white wine
• juice from 2 lemons
• ½ Tbsp. lemon zest
• 1 cup broth (seafood or chicken)
• ½ cup heavy cream
• ½ tsp. Tabasco sauce
• 8 oz. white cheddar cheese, shredded
• 2 cups Parmesan cheese, grated
• 2 cups Panko breadcrumbs
• 2 dozen scallop shells

Over medium heat, melt 2 Tbsp. of butter in a pan. Add shallots and garlic, cooking until translucent. Add spinach, salt and pepper, and cook until most of the water has evaporated. Add white wine, lemon juice and lemon zest, and cook until the liquid is reduced by half. Mix in broth, heavy cream, Tabasco sauce, remaining butter and shucked oysters, straining oysters if necessary to avoid adding too much liquid. Reduce heat to low. Add about half of the white cheddar cheese and about half of the Parmesan cheese, then stir until melted and combined. Mix in about half a cup of Panko breadcrumbs to help thicken the consistency as needed. Preheat the oven to 375 F. (Use the broiler if you prefer.) Place scallop shells on a baking sheet lined with aluminum foil. Spray a light amount of cooking spray onto scallop shells. Fill each scallop shell with the oyster mixture, ensuring there’s one oyster in each shell. Mix the remaining white cheddar cheese, Parmesan cheese and Panko bread crumbs in a small bowl. Cover scallop shells with the cheese and breadcrumb mix. Bake for 15–20 minutes until golden brown. Enjoy!

Tip: If making ahead, cook only until shells begin to brown. Cool and freeze, or store in the refrigerator until ready to cook, cooking for an additional 10–15 minutes until golden brown.

Pomegranate Cheese Ball

“I make this cheese ball every year around the holidays. It is a showstopper at holiday gatherings. Typically, cheese balls are average at best. This one is exceptional. It is the pomegranates that make it extra special and so festive.” —Gloria Drake, White Bear Rotary

• 8 oz. cream cheese, softened
• ½ cup green onions, sliced
• ¼ cup mayonnaise
• 1 Tbsp. garlic powder
• ⅓ tsp. black pepper
• dash of Creole seasoning
• dash of hot sauce
• 4 oz. cheddar cheese, shredded
• ¼ cup raspberry-pepper jelly, warmed slightly to allow it to pour with ease
• ½ cup fresh pomegranate seeds

In a bowl, mix the cream cheese, green onions, mayonnaise, garlic powder, black pepper, Creole seasoning and hot sauce. Stir in shredded cheese, and form the mixture into a ball. Place the cheese ball on a serving dish, and pour raspberry-pepper jelly over the top. Garnish with pomegranate seeds, and serve with assorted crackers. Enjoy!

Amish Friendship Bread

“In the late 1970s, my dad was given sourdough starter and a recipe for Friendship Bread by his sister who lived in Iowa. She got hers from a relative who claimed it had San Francisco origins. Intrigued, he began to bake sourdough bread, keeping the same starter alive for the past 50-plus years. He’s been bringing his Friendship Bread to our family holiday gatherings that we have hosted for decades. It’s a very traditional family treat!” —Greg Bartz, White Bear Rotary

• 1 cup sourdough starter
• 3 large eggs
• 2 cups all-purpose flour
• 5 oz. instant pudding mix, any flavor
• 1 cup canola oil
• 1 cup brown sugar, plus more for topping
• 1 cup milk
• 2 tsp. ground cinnamon, plus more for topping
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. vanilla extract
• ½ tsp. salt
• craisins, nuts or raisins, optional

Preheat the oven to 325 F. Spray two loaf pans with nonstick cooking spray, and set aside. To a nonmetal bowl, combine all ingredients. Stir just until combined. Divide the batter evenly between the 2 greased pans.
If you prefer a sweeter bread, in a small bowl, combine ¼ cup sugar and 1 tsp. cinnamon. Sprinkle the top of each loaf with the cinnamon-sugar mixture. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for ½ hour before removing from pans.

Wild Rice Soup

Wild Rice Soup holds many of the season’s standout flavors.

“When your house is filled with family and friends during the holidays, this soup is the perfect cozy winter meal to gather around and share. Equally great for Minnesotans and those visiting from out of state, it showcases wild rice with a delicious twist. I love the flavors of smoked salmon and coriander spice, and I especially love sharing this recipe when we have guests during the holidays.” —Alice Seuffert, Mahtomedi Public Schools

• 4 Tbsp. butter
• 1 cup yellow onion, finely chopped
• 1 tsp. ground coriander
• 1 tsp. garlic salt
• 2 tsp. Italian seasoning (I like Kowalski’s Bold Italian Seasoning.)
• 1 tsp. ground black pepper
• ½ cup flour
• 32 oz. chicken stock
• 2 cups sweet potatoes, finely cubed
• 2 cups wild rice, cooked (Try Canoe Cooked Wild Rice.)
• 8.5 oz. smoked salmon, skin removed (I like the Northern Waters Smokehaus Salmon with pepper and coriander.)
• 1.5 cups frozen spinach
• ½ cup fresh dill, chopped
• 2 cups half and half
• Additional smoked salmon and fresh dill, garnish

In a large stockpot, melt the butter, and sauté the onion until softened. Add coriander, garlic salt, Italian seasoning and black pepper. Blend in flour. The flour mixture should stick together and be clumpy. Gradually, add the stock, and whisk into the flour mixture until combined. Add sweet potatoes and cooked wild rice. Bring the mix to a boil. Once bubbling, cook for 10–15 minutes or until sweet potatoes are soft. Turn the heat down to low, and add smoked salmon, spinach and dill. Add half and half, and turn the heat up to warm the soup. Continue stirring. Let stand for 10–15 minutes to thicken.