GRILLED CARROTS AND CITRUS WITH HERBED YOGURT, CRISPY QUINOA AND FENNEL

Serves 4

Ingredients

• 1 15-o1 lb. multicolored carrots, grilled and split

• Olive oil

• 2 cups cooked quinoa

• 2 tbsp raisins

• 1 tbsp toasted almonds

• Pinch of ras el hanout

• 3 tbsp crispy quinoa

• 4 orange segments

• 4 blood orange segments

• 4 grapefruit segments

• 12 slices crispy fennel

• 1 bunch carrot tops (for garnish)

For Yogurt

• 1 cup Greek yogurt

• 1 tsp dill

• 1 tsp parsley

• 1 tsp tarragon

• 1 tsp green curry leaves

Procedure

1. Blanch and shock carrots in boiling water until tender, but not soft.

2. Dry the carrots, then toss in olive oil, and place on a hot grill until you see decent burn marks. Set aside.

3. Place water and quinoa in a pot and cook on high until the water reaches a boil. Reduce temperature to low and cover for 15 -20 minutes until done. Then uncover pot and fluff quinoa with a fork, leave uncovered and mix with a pinch of ras el hanout.

4. Mix raisins and toasted almonds into the cooked quinoa.

5. Mix Greek yogurt with fresh herbs (dill, parsley, tarragon, curry leaves, etc.). Plate on the dish in a sweeping fashion.

6. Place grilled carrots, orange segments and grapefruit segments onto each plate.

7. Garnish with crispy fennel, carrot tops and crispy quinoa.

Lemon Pudding Cake with Fresh Mixed Berries

Serves 4

Ingredients

• 1 tbsp unsalted butter

• 2/3 cup sugar

• 2 eggs, separated

• 2/3 cup reduced fat buttermilk

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• ¼ cup all-purpose flour

• ¼ teaspoon salt

For Garnish

• 1 cup fresh raspberries

• 1 cup fresh blueberries

• 1 cup fresh blackberries

• 2 tbsp confectioners’ sugar

Procedure

1. Preheat oven to 325°F. Butter and lightly sugar 4 ramekins (about 1-cup size).

2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. In a separate large bowl, beat egg whites until stiff. Slowly fold in the egg whites into the buttermilk mixture, adding a little at a time. Divide evenly amongst ramekins and bake in a water bath (fill a roasting tray with water halfway up the sides of the ramekins).

3. Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Sweet Potato Gnocchi

Serves 10-12

Ingredients

• 2 1 lb red-skinned sweet potatoes, rinsed, patted dry, pierced all over with fork

• 1 12 oz container fresh ricotta cheese, drained in sieve 2 hours

• 1 cup finely grated Parmesan cheese (about 3 ounces)

• 2 tbsp (packed) golden brown sugar

• 2 tsp plus 2 tbsp salt

• ½ tsp freshly ground nutmeg

• 2¾ cups (about) all-purpose flour

Procedure

1. Line a large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side or bake at 375 degrees until soft, about 20 minutes. Let cool.

2. Cut in half and scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt and nutmeg then mash to blend. Mix in flour, about a ½ cup at a time, until soft dough forms.

3. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1-inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

4. Bring a large pot of water to boil; add 2 tablespoons of salt and return to boil. Working in batches, boil gnocchi until tender, for about 5 to 6 minutes.

5. Divide gnocchi and sauce among shallow bowls.

Carrot and Parsnip Latkes

Yields 16 to 18 two-inch pancakes

Ingredients

• 2 medium carrots, peeled

• 5 small parsnips (about 1 lb), peeled

• 1/4 cup all-purpose flour

• 2 large eggs, beaten

• 1 tsp minced chives or scallion

• 1 tsp chopped parsley

• Salt and freshly ground pepper

• Grapeseed oil for frying

Procedure

1. Grate the carrots and parsnips coarsely and combine in a large bowl. Add eggs and stir until incorporated. Stir in flour and toss until combined and evenly coated.

2. Fill a large skillet with about ½ inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

3. Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter.

Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette

Serves 4

Ingredients

• 1 Delicata squash

• 2 tbsp olive oil, divided

• ¼ tsp salt

• ½ tsp pepper

• ½ tsp ground cumin

• ½ tsp coriander

• 2 large bunches arugula

• 1 tbsp white balsamic vinegar

• 2 tsp Dijon mustard

• Juice of ½ lemon

• 1 cup pomegranate seeds

Procedure

1. Heat oven to 425°F.

2. Cut Delicata squash lengthwise and remove the seeds. Then cut into ½-inch wedges. Lay out on a sheet pan lined with aluminum foil or parchment paper.

3. Season squash with 1 tablespoon of olive oil, salt, pepper, cumin, and coriander.

4. Cook for 30 minutes, turning the pieces halfway through.

5. Tear kale leaves off the stems, ripping into bite-sized pieces.

6. To make the vinaigrette, combine 1 tbsp olive oil, white balsamic vinegar, Dijon mustard, and lemon juice. Shake well.

7. Massage the vinaigrette into the arugula. Add pomegranate seeds and squash.

By Great Performances

This month we’re celebrating Brussels sprouts. Named after Brussels, the capital of Belgium, Brussels sprouts are loaded with nutrients such as antioxidants, vitamins and minerals that support bone, gut, skin and immune health.

Due to their high levels of glucosinolates, overcooked Brussels sprouts exude an unflattering rotten scent. However, when cooked properly, or by roasting, sautéing and grilling, they exude a nutty, sweet aroma and flavor. Brussels sprouts make the perfect side dish to your favorite entrees. Enjoy our favorite Brussels sprouts dishes at our venues and be sure to try our recipe below.

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Celebrate Brussels Sprouts at our Cafés

December 15 – 21

GARDEN COURT CAFÉ AT ASIA SOCIETY

ROASTED BRUSSELS SPROUTS

Chinese sausage, honey, soy

BAM CAFÉ AT BROOKLYN ACADEMY OF MUSIC

CRISPY BRUSSELS SPROUTS

sesame vinaigrette

THE ROTH BAR AT HAUSER AND WIRTH

CHIFFONADE OF BRUSSELS SPROUTS

pecorino, lemon vinaigrette

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

ROASTED BRUSSELS SPROUTS

bacon, apricot marmalade

• THE NORM AT BROOKLYN MUSEUM

  • CARAMELIZED BRUSSELS SPROUTS – citrus zest, toasted crumbs

• SIGNATURE CAFÉ AT SIGNATURE THEATRE

  • ROASTED BRUSSELS SPROUTS FLATBREAD – lemon ricotta, butternut squash

• THE CAFÉ AT WAVE HILL

  • KALE AND BRUSSELS SPROUTS

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SIMPLE SALAD OF SHAVED BRUSSELS, LEMON AND PECORINO

Serves 6

Ingredients

• 2 lbs raw Brussels sprouts, cleaned, trimmed and halved

• 6 whole shallots, diced

• 1/4 lb Pecorino Sardo

• Olive oil

• 4 whole lemons, zested and juiced

• Sea salt

• Fresh black pepper

Procedure

1. With a sharp knife or mandoline, shave the Brussels sprouts finely, discarding only the root on the end.

2. Transfer the shaved Brussels sprouts to a large bowl, add shallots, then dress with 1 teaspoon of lemon zest, lemon juice, olive oil and salt to taste. Gently massage the Brussels sprouts, ensuring an even distribution of the seasoning.

3. To serve, divide the dressed Brussels sprouts between 6 plates. Grate fresh Pecorino Sardo on top of each salad to taste.

By Great Performances

Kick off the holiday season and ring in the New Year with live music, family-friendly activities and an exciting food festival at our partner venues.

Apollo Theater

Coca-Cola Winter Wonderland

Saturday, December 14 from 2:00 pm – 6:00 pm

Under the twinkling lights of their famous marquee, The Apollo Theater and Coca-Cola invite you to bring the family for holiday-themed activities including picture taking with Santa Claus and amazing performances featuring Salem United Methodist Church Choir, Backtrack, and Rivers of Living Water Ministries Choir. This event is hosted by the Apollo Theater’s Tour Director and Ambassador, Billy Mitchell. This is a free event open to the public.

For the Record Presents: Cynthia Erivo and Shoshana Bean

“Night Divine”

Monday, December 16 at 7:30 pm

Tony, Grammy and Emmy Award Winner Cynthia Erivo, and Broadway star and Billboard #1 recording artist Shoshana Bean, come together for a one-night-only Holiday Spectacular. After a sold out 2018 Apollo engagement, two of the most gifted singers on earth return to lift their voices for one incredible Night Divine. This musical match made in heaven brings a soulful glamour to the holidays, reimagining the sound and style of the season with 13-piece orchestra and an inspired collection of duet looks by star designers Christopher Palu and Christian Siriano. Learn more here.

Apollo Presents:

Holiday Joy: a Gospel Celebration

Saturday, December 21 at 4:00 pm

Let the music lift your spirit this Christmas season. Grammy-award winning singer Yolanda Adams returns to the Apollo for a soul-stirring holiday concert with gospel artist Donald Lawrence and comedic host Marcus Wiley. Get your tickets here.

Brooklyn Academy of Music

A Very Meow Meow Holiday Show

December 12 – 14

Hot on the heels of an acclaimed, sold-out run in London, this holiday show is dazzling with exquisite and original music, glitter for days, and hilarious, biting satire. A crash course on performance mastery, Meow’s show is a high octane meditation on the perils, pleasures, and actual point of the season—the ultimate antidote for the holiday-weary reveler. Learn more here.

BAM Holiday Party

Thursday, December 12 immediately after A Very Meow Meow Holiday Show

Join BAM for drinks and light bites to ring in the holiday season! Mingle with fellow BAM Patrons, BAM Members and the cast and crew of A Very Meow Meow Holiday Show at this festive celebration immediately following the show. Open to all BAM Members and Patrons. Learn more here.

Brooklyn Museum

Holiday Pop-Up Market

Sunday, December 8 from 11:00 am – 6:00 pm

Stop by Brooklyn Museum’s market to shop one-of-a-kind, handmade items from local artisans and vendors. This special indoor holiday market features more than thirty vendors offering artwork, jewelry, fashion, home and apothecary goods, and more. Learn more here.

11th Annual Latke Festival

Monday, December 16 from 6:00 pm – 8:30 pm

Just in time for the holiday season, the Latke Festival returns! Enjoy one of the most delicious and fun tasting events on the New York City food calendar. Come to the Brooklyn Museum to celebrate—and enjoy—the scrumptious versatility of the potato pancake.

Net proceeds benefit The Sylvia Center, a nonprofit dedicated to teaching healthy eating habits to children and their families.

Tickets available at latkefestival.com and Eventbrite.

Caramoor

Holiday Tea Musicale

December 4 – December 21 at 1:00pm

The magic of the season is tangible throughout the Rosen House! Take part in Caramoor’s holiday tradition of concerts with charismatic musicians, festive decorations, a chance to sing-a-long, and tea service in the majestic Music Room. Enjoy an assortment of finger sandwiches, scrumptious holiday treats and a variety of teas (hot chocolate with marshmallows for the little ones). Learn more here.

ModernMedieval Voices

A Midwinter Feast

Saturday, December 14 (Showtimes at 2:00 pm and 5:00 pm)

This all-female vocal trio brings to Caramoor the wondrous sounds of medieval chant and polyphony. Join us for a holiday program of music from the British Isles, featuring beloved English medieval and Renaissance carols, including There is No Rose, A Virgin Unspotted, and Green Groweth the Holly (attributed to Henry VIII). Also included are new arrangements of some old favorites, including In the Bleak Midwinter, O Little Town of Bethlehem, and The Holly and the Ivy. Learn more here.

Santa Visits The Rosen House

Sunday, December 15 at 12:00 pm and 3:00 pm

Jolly Saint Nick comes to fill The Rosen House with holiday cheer. The little ones will be in for an adventure with I Spy a Santa or Two in The Music Room, followed by a 30-minute concert of favorite holiday songs when Santa Claus will appear to delight the whole family. Santa’s favorite snack — milk and cookies — will be served in the cloisters. Learn more here.

Dizzy’s

Etienne Charles: Creole Christmas

Thursday, December 17 at 7:30 pm

Trumpeter, percussionist, composer, and recent Guggenheim Fellow Etienne Charles returns to celebrate another holiday at Dizzy’s Club. Using jazz as a foundation to engage 20th century Caribbean folk and pop traditions, his powerful band incorporates musical elements from Trinidad, Jamaica, Haiti, and Martinique in a fluid blend of jazz tradition, rhythms of the Caribbean, and an emphasis on the Afro-Caribbean history of calypso music. Learn more here.

Duchess: Harmony for the Holidays

Wednesday, December 18 at 7:30 pm

Inspired by vocal groups like the Boswell Sisters and the Andrews Sisters, Duchess boasts tight vocal harmonies that are both technically challenging and easy on the ears. Rather than performing straight takes on the classics, however, their arrangements are uniquely tailored for their voices and 21st century tastes. Learn more here.

Riley’s Red Hot Holidays

Thursday, December 19 at 7:30 pm

This swinging holiday show features a collective of New York’s finest rising stars. Tonight’s music director is trumpeter Riley Mulherkar, who has directed a number of outstanding events at Jazz at Lincoln Center, including a Dizzy Gillespie career retrospective, a headlining performance by vocalist Dee Dee Bridgewater, some swinging Mardi Gras celebrations, Diane Schuur’s November 2018 concerts in The Appel Room, and, of course, the beloved Red Hot Holidays show. Learn more here.

New Year’s Eve with Carlos Henriquez

Tuesday, December 31 at 7:30 pm

Carlos Henriquez rings in the New Year with his all-star nonet at Dizzy’s Club. Hailing from the Bronx, Henriquez is a rare virtuoso in both jazz and Afro-Cuban traditions and a vital voice in the infectious cultural fusion of Latin jazz. Join him at Dizzy’s Club to kick off the new year with good vibes, great food, an unbeatable view, and some of the world’s best musicians. Learn more here.

Jazz at Lincoln Center

Big Band Holidays

Wednesday – Sunday, December 18 – 22 at 7:00 pm

The Jazz at Lincoln Center Orchestra with Wynton Marsalis continues a beloved New York tradition that plays to sold-out audiences every December. Featuring guest vocalists Alexis Morrast and Denzal Sinclaire and soulful, big band versions of classics like “Jingle Bells” and “Joy to the World,” Big Band Holidays is an uplifting holiday program sure to get you into the spirit of the season. Learn more here.

Wave Hill

Holiday Workshops

Poured Beeswax Candles

Saturday and Sunday, December 7 and 8 from 11:00 am – 3:00 pm

Mix and pour your own candles guided by expert beekeeper and candlemaker Pam Golben. Cozy up your home with seasonal scents made with pure natural beeswax infused with aromas such as peppermint, fir, orange, or cinnamon. Learn more here.

Natural Wreaths

Saturday and Sunday, December 7 and 8 from 11:00 am – 3:00 pm

Craft one-of-a-kind holiday decorations using fresh greens harvested from Wave Hill’s gardens. Each participant designs a verdant wreath accented with natural materials and elegant accessories. Senior Horticultural Interpreter Charles Day and florist Hanako Shimamoto demonstrate simple floral techniques and provide plenty of materials to fuel your creative spirit. Learn more here.

Miniature Arrangements

Saturday and Sunday, December 7 and 8 from 11:00 am – 3:00 pm

Drop by this weekend to create your own gifts and holiday decorations inspired by the gardens at Wave Hill. In this drop-in workshop, fashion a pair of sweet miniature arrangements in tiny containers using fresh greens, pinecones and other natural materials. Give your arrangements as gifts, or enjoy them on your own holiday table. Creative guidance offered by Director of Public Programs Laurel Rimmer. Learn more here.

Morgan Golumbuk shared her tip for creating batch cocktails so guests can serve themselves with ease. We loved the idea of her spiked cider, which can be served warmed out of a slow cooker set on low or cold from a pitcher. In either case, make sure to have a pitcher of regular cider on hand for those who don’t drink!

Spiked Apple Cider

For the cider

• 1 gallon apple cider

• 2 cups dark rum

For the garnish

• Cinnamon sticks

• Ground cinnamon

• 1 apple, sliced, tossed in lemon juice

• 2 apples, cubed, tossed in lemon juice

Warm Spiked Apple Cider

Heat apple cider with 2 cinnamon sticks on medium low heat just until it starts to simmer. Remove from heat and add rum. Keep warm in a slow cooker set on low. To serve, ladle into heat-safe mugs and garnish with a cinnamon stick.

Cold Spiked Apple Cider

Combine apple cider, rum, and sliced apples in a pitcher and chill until ready to serve. Thread 2-3 pieces of cubed apple on cocktail skewers. To serve, pour over ice, add skewer of cubed apple and sprinkle with ground cinnamon.

A few days before Thanksgiving, I’ll make the cranberry sauce with whatever I have on hand. I’ll weigh the cranberries, add 30% of the weight in sugar, 1-2 Tbsp of lemon or orange juice, large pieces of rind (without the pith), a scrapped vanilla bean or 1-2 Tbsp of vanilla extract, and a bit of water. I’ll cook this on low for 20-30 minutes or until most of the cranberries are popped, then remove the vanilla bean and pieces of citrus rind and chill. Leftover cranberry sauce gets turned into cranberry muffins.

Lea’s Cranberry Muffins

Muffin Batter

• 250 grams AP flour

• 1 tsp salt

• 1 tsp baking powder

• 165 grams vegetable oil

• 375 grams sugar

• 225 ml milk

• 1 tsp vanilla

• 2 eggs

Crumb Topping

• 65 grams brown sugar

• 65 grams granulated sugar

• 1 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 113 grams butter, melted

• 215 grams AP flour

Prepare the Crumb Topping

• Add sugars, cinnamon and salt to melted butter, whisk until combined. Add flour and stir until crumbs form. Let sit for about 20 min. Then break up the crumbs to use on muffins.

Prepare the Muffin Batter

• Combine flour, salt, baking powder in a bowl. Combine vegetable oil, sugar, milk, vanilla and eggs and whisk until combined. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Batter should still be lumpy but with no visible dry flour.

• Scoop batter into muffin tins about 1/2 to 2/3 full, add some cranberry sauce (about 1 Tbsp per muffin) and swirl with a toothpick. Top with crumb topping. Bake 350 for about 15-20 until done.

Note: Muffin batter and crumb topping can be made a head and kept in the fridge for up to 2 days.

Chef Justin shares his special method for creating a crispy, succulent turkey confit.

PRO TIP: Preparing dark meat in advance helps save time the day of the event.

Ingredients

• Legs and thighs (keep attached) and wings from 1 14-lb. turkey (reserve to prepare separately)

• ¼ cup kosher salt

• 1 tbsp peppercorn

• 2 tsp coriander

• ¼ tsp anise

• 2 tsp juniper

• 6 sprigs thyme

• 3 sprigs sage

• 2 4-inch sprigs rosemary

• 2 bay leaves

• 2 2½-inch strips lemon zest

• 6 2½-inch strips orange zest

• 9 cups duck fat

Procedure

1. Combine ingredients in roasting pan. Cook in 250o oven for 3.5 hours until tender and almost ready to fall off the bone when gently prodded.

2. Remove turkey from pan and drain well. Wrap and chill for up to 3-5 days.

3. To reheat, allow to come to room temperature. Roast in 400o oven until warmed through and skin is crispy and golden brown.