HOLIDAY RECIPESOLIDAY RECIPE A variety of recipes from Denver VOICE vendors, volunteers, and staff to keep you warm during the holidays! SUGAR BAKED HAM Lando Allen INGREDIENTS: ☐1 C brown sugar ☐1 ham ☐2 rings of canned pineapple ☐2 maraschino cherries ☐Enough apple jelly to cover the topside of the ham STEPS: 1. Preheat the oven to 350°. 2. Place the ham in a roasting dish. 3. In a bowl, mix the salt, pepper, and brown sugar. 4. Rub the mixture on the top of the ham. 5. Add the apple jelly to the top of the ham. 6. Place the pineapple rings on top of the ham and add cherries to the middle of the rings. 7. Cover the ham with foil. 8. Bake the ham for 4 hours. OMA’S KARTOFFELPUFFER Jennifer Seybold Quick and Easy German Potato Pancakes: This is a recipe I make on December 23rd every year with my children. It’s our pre-holiday celebration before we head out to look at holiday lights in our pajamas – a celebration of my Oma, my Mom and where my family comes from. It’s comfort food and feels like home, the perfect recipe for the holidays. GREEN CHILE Anthony Cornejo WARM WINTER BREAKFAST Zakiyyah Brooks INGREDIENTS: ☐2 tbsp peanut butter ☐2 tbsp grape jelly or apple butter ☐½ stick butter ☐2 slices wheat bread ☐1 cup cold milk STEPS: 1. First, turn the right eye of the stove to 6 (highest temp on one of the burners on the right side of the stove). 2. Put your skillet on the burner. 3. Get your half-stick of butter, cut it in half, and melt that ¼ stick in the skillet. 4. When the butter is melted, add the 2 slices of bread. 5. Brown one side of each slice, and fl ip the slices over. 6. On one slice, add peanut butter. On the other slice, add the jelly or apple butter. 7. Smooth out the peanut butter and jelly/apple butter, and let them melt. 8. Turn off the burner. 9. Put the two slices of bread together on a saucer. 10. Pour the cold milk into a cup and there you have your Warm Winter Breakfast. INGREDIENTS: ☐1 lb pork loin or shoulder ☐1 tbsp + ½ cup lard (can substitute with butter or oil) ☐1 cup chopped onion ☐4 cloves garlic, pressed ☐1 tsp black pepper ☐1 tsp dried oregano ☐¼ tsp ground cumin ☐1 14-oz can diced tomatoes ☐3 cans chicken broth (14.5 oz) ☐6 oz tomato paste ☐1½ cups diced green chiles (mild, hot) ☐Optional 1½ cup jalapenos (12 oz jar/can/fresh, not pickled) ☐2 cups water ☐1 cup fl our ☐2 tbspchicken bouillon STEPS: 1. Cook and shred pork. Set aside. (Oven: 325° 3hrs ; crockpot: 4hrs on high; instant pot/pressure cooker: 1hr) 2. Add garlic, onion and 1 tbspfat content in a pot and let cook until onions are translucent. 3. Add tomatoes, green chiles, jalapenos (if using), one can of chicken broth and let cook at low heat. 4. Create a roux in a separate pan, melt ½ cup of fat content over medium low heat, add fl ower and chicken bouillon. and stir. continue to stir until it reaches the consistency of pancake batter add water or stock if needed. 5. Add cumin, tomato paste, pepper and oregano to the green chile pot. stir until blended in. 6. Add the roux to green chile pot, stir in, cook 5-10 minutes. 7. Add remaining water, chicken broth and pork in green chile pot. Stir and let simmer for at least one hour ir in, cook 5-10 minutes. en broth and pork in green chile at least one hour 8. Add salt to taste and water if needed. 9. Pour on your eggs, burritos, or in a bowl. Enjoy! if needed. or in a bowl. Enjoy! INGREDIENTS: ☐4 or 5 large potatoes, peeled ☐1 large egg ☐1 medium sized onion chopped ☐½ tsp salt ☐about 2 tbsp fl our ☐oil that can withstand heat – vegetable or canola STEPS: 1. Cut up potatoes (about 4 cups) and put in blender. 2. Add egg, onion, salt, and fl our. 3. Blend, stopping frequently to scrape down sides. 4. Heat enough butter or mixture of butter and oil to coat bottom of fry pan. Keep on medium-high heat. 5. Drop spoonfuls of batter into pan. 6. Fry until brown (about 3 to 4 minutes), fl ip over, and continue frying until cooked through and crispy brown (about 3 to 4 minutes). 7. Remove to a paper-towel lined plate to absorb any fat and then transfer to the oven to keep warm. 8. Continue frying till all batter is used, adding more oil as needed. 9. Best served immediately. NOTES/HINTS: • If the potatoes are too dry, you may need to add an extra egg so that the blender will mix properly. If the batter seems too thin, add fl our to thicken. • You may need to practice this a few times to decide at what point to stop blending. The practice is worth it, though. These pancakes taste that good! • Traditionally these pancakes are served with applesauce and powdered sugar, but you can spice them up anyway you like and add toppings like cheese, sour cream, onions, and more. 4 DENVER VOICE December 2021
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