OHS Holiday Recipes

By: Roma (2015)

The competition was fierce and all the food looked great—all your videos to the Argo OHS Holiday Recipe Video Competition made the judges’ stomachs grumble! As the Argo’s editor-in-chief, I am proud to announce the results for our first ever Argo-style video competition.

First place goes to Miriam (2018) and Rachel (2016)! Take a look at their beautifully made Pepperkakor cookies below.

Ingredients:

  • ¼ cup butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 ¾ teaspoons light corn syrup
  • 1 egg
  • ~2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • a splash of orange juice
  • 2 teaspoons orange zest
  • Optional: sprinkles and frosting!

Instructions:

  1. Preheat your oven to 400 F
  2. Put butter, brown sugar, and white sugar into a bowl, and cream the two together with a hand mixer.
  3. In the same bowl, mix in your corn syrup, orange zest, egg, and orange juice. Lightly mix together with a hand mixer.
  4. Then, sift in your flour, baking soda, and spices in the bowl and mix it together again.
  5. Finally, roll your dough out onto a well floured surface. It should be ⅛ inch thick. It’s a lot of fun to use cookie cutters, but you can roll the dough into small circular patties, too. Grease your cookie tray.
  6. Put the cookies in the oven for 10-15 minutes. Enjoy!

Our runner-up position goes to Campbelle (2020)! Her trifle was definitely hunger-inducing. Read her recipe to make a great holiday treat!

Makes 4 to 6 individual desserts, depending upon dish size.

Ingredients:

  • 1 cup lemon curd (King Arthur Flour recipe)
  • 1 cup heavy cream, whipped with 2 tablespoons of sugar
  • 1 sponge cake, cut into cubes (Joy of Cooking recipe)
  • ½ cup of raspberry jam (best quality)
  • 2 pints of fresh raspberries
  • Quartered lemon slices and raspberries for garnish

Procedure:

  1. Gently fold half of the whipped cream into the lemon curd to form a lemon cream.
  2. Place the remaining whipped cream into a pastry bag fitted with a star tip.
  3. In an individual footed dish, press a layer of cake cubes into the bottom.
  4. Spread 1 to 2 tablespoons of raspberry jam over the cake, going all the way to the edges of the dish.
  5. Spread 2 tablespoons of lemon cream over the jam, going all the way to the edges.
  6. Add a ring of raspberries on top of the lemon cream.
  7. Add a final layer of cake, lightly pressing down.
  8. Spread a generous dollop of lemon cream in the center of the cake.
  9. Using a piping bag, apply the whipped cream between the lemon curd and the edge of the dish.
  10. Garnish with two raspberries and a lemon wedge.
  11. Refrigerate for a few hours or overnight for maximum flavor. (Use plastic wrap for overnight.)

Notes:

You can change the flavors to suit your tastes. For instance:

  • Marbled pound cake, chocolate mousse, strawberry jam, strawberries, and chocolate curls.
  • Sponge cake, vanilla custard, raspberries, strawberries, blueberries, and whipped cream.
  • Also, to save time, you can make the cake and curd or custard two days before and assemble the trifle the night before you plan to serve it. It’s perfectly acceptable to purchase cake too, just get a good quality all natural one for the best result.

Thanks to all the participants! Have a happy holiday season everyone and go make some yummy treats!

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Categories: The Argo

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