HOLIDAY RECIPES Enjoy these recipes from Denver VOICE vendors, volunteers, contributors, and staff to celebrate the holidays with the people you love. CHOCOLATE PIE By Mackenzie Langley, Denver VOICE Board Member INGREDIENTS: ☐ 2 T cocoa ☐ ¾ c sugar ☐ 2 egg yolks (slightly beaten) ☐ 2 T margarine ☐ 4 T fl our ☐ 2 c milk ☐ 1 t vanilla STEPS: 1. Preheat oven to 300 °F. 2. Sift together cocoa, fl our & sugar, add egg yolks. Put the mixture in a pan. Add milk, & stir the mixture over medium heat constantly until thickened. 3. Remove pan from the heat. Add margarine & vanilla & stir until smooth. 4. Pour into a 9-inch baked pastry shell. 5. Top with meringue & bake in the oven at 300°F until golden brown. POLISH HOLIDAY COOKIES By Robert Davis, Denver VOICE Board President INGREDIENTS: ☐ 8 oz cream cheese, softened to room temperature ☐ 2 sticks unsalted butter, softened to room temperature ☐ 2 c all-purpose fl our (plus a little more for rolling) ☐ Powdered sugar, for rolling & sprinkling ☐ 1 can Solo apricot pastry fi lling ☐ 1 can Solo cherry pastry fi lling ☐ 1 large egg, lightly beaten with a splash of water STEPS: 1. Preheat oven to 350° 2. In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese & butter. Gradually add the fl our while continuing to beat until a soft, sticky dough forms. Bring the dough together into a ball in the bowl with clean hands, then cover with plastic wrap. Let chill in the refrigerator for 3 hours. LANDO’S HOLIDAY ROAST By Lando Allen, Denver VOICE vendor INGREDIENTS: ☐ 3 to 3 ½ lb boneless rump roast ☐ ¼ c virgin olive oil ☐ 1 T each of fresh herbs (minced garlic, thyme, rosemary) or your favorite rub for seasoning ☐ 4 t salt ☐ 1 t ground pepper STEPS: 1. Put your uncooked roast into the freezer overnight. 2. The next day, take the roast out of the freezer. 3. Preheat oven to 425°F. 4. Mix the herbs and olive oil in a small cup or bowl. 5. Place the roast in a roasting pan with a rack. 6. Rub the herb mix all over the meat. 7. Cover the roast, put it in the oven, and cook at 425°for 15 minutes. 8. After 15 minutes, reduce the oven temperature to 325°F and cook the roast for 2 hours. 9. Remove the roast and let it sit 15-30 minutes before serving. 3. Divide the dough into quarters. Dust a clean work surface with fl our & powdered sugar & roll out the fi rst quarter until 1/8 inch thick. Using a 1½- to 2-inch square cutter, depending on how big you want them, cut out little squares. Take any scraps & roll them out again to make as many squares as possible. Arrange the squares on a rimmed baking sheet. 4. Scoop ½ teaspoon of the apricot fi lling into the center of the fi rst square. Bring two of the opposite corners together & pinch to seal. It will look like a tiny tube. Repeat until all of the squares are fi lled & formed. Repeat the process with the next quarter of the dough, but use the cherry fi lling for the second batch. Brush the squares with the egg wash to help seal. 5. Bake for 10 to 12 minutes, until golden brown. 6. Let the cookies cool for 5 minutes before transferring to wire racks. While still warm, dust with powdered sugar. Let cool completely. Repeat process with the last half of the dough, making one tray of apricot & one tray of cherry. CURRY CHICKPEAS AND SWEET POTATOES By Giles Clasen, Denver VOICE Development Manager When My partner and I were traveling, we found a small vendor serving bowls of curried chickpeas with cabbage. I have been trying to recreate the dish ever since. This is my best effort. The crisp cabbage adds an excellent texture to the soft chickpeas and sweet potatoes. We usually double the recipe and eat the leftovers for a week. The dish holds up very well in the fridge. If you’re in a hurry, or want to simplify the recipe for a lighter meal, you can leave out mushrooms and sweet potatoes and still have an excellent dish. INGREDIENTS: ☐ 2 T extra virgin olive oil ☐ 1 medium white onion, diced ☐ 3 cloves garlic, minced ☐ 1-2 bird’s eye chilis, or 2-3 jalapeno peppers, or crushed red pepper fl akes (add sparingly to achieve your desired heat level) ☐ 4 oz Panang or Red Curry Paste ☐ 1½ t cumin ☐ 1 (15 oz) can crushed tomatoes ☐ 1 (13.5 oz) can coconut milk ☐ 2 (15 oz) cans chickpeas, drained & rinsed ☐ 1 large sweet potato cubed ☐ 1 lemon, juiced ☐ ½ T brown sugar, or ½ teaspoon stevia ☐ 8 oz sliced white mushrooms ☐ Salt to taste ☐ 1-2 t curry powder (optional) ☐ Chopped fresh red cabbage (optional, but highly recommended) ☐ Lime wedges (optional) ☐ 1 c basmati or other long-grain rice STEPS: 1. In a Dutch oven or large heavy pot, heat the oil over medium heat. Add the sliced onion & garlic. After fi ve minutes add sweet potatoes & cook for 10 additional minutes. 2. Add the curry paste & cumin & stir until toasted, about 1 minute. Add the crushed tomatoes & lemon juice & gently scrape onions from bottom. 3. At the same time boil chickpeas in separate pot for 8-10 minutes to achieve a soft texture. When chickpeas reach your desired texture, drain the water & add chickpeas to Dutch oven. 4. Add coconut milk & brown sugar. Stir & reduce to low heat. Let simmer until the sauce is thick & creamy, between 1015 minutes, stirring occasionally. Season with salt, peppers & curry powder to taste. You can create a strong or mild curry to meet your taste. 5. Garnish with cabbage & lime wedges over rice. 4 DENVER VOICE December 2024
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