By Hannah Long ‘15
With winter break quickly approaching, I am eager to get home and start cooking some of my favorite holiday meals. Along with the traditional peppermint bark and pumpkin pie, this year I’m planning to try a few new dishes. Here, we’re sharing a few holiday recipes gathered from around Scripps campus.
The first is the Malott Commons’ Double Chocolate Bread Pudding, which is my favorite dessert on campus. With glorious amounts of dark and white chocolate, I think that this decadent treat would be perfect to make for my family on a cold winter night. The recipe is simple enough to whip up for an intimate gathering, but can easily be multiplied to feed a crowd. If you want something a little more health conscious, dried cranberries or chopped apples can easily be substituted for the chocolate (although it won’t be quite as gooey).
Next is a Beet, Quinoa, and Tahini Salad from Motley Baker Allison Barnwell (CMC ’14). This dish is full of flavor and substance and perfectly highlights my favorite winter vegetable. It would make a great side dish for a holiday meal, but is also perfectly suitable for a main course thanks to the protein-rich quinoa. As Allison explains, it’s also very festive for the holiday season: “This dish is Christmas colored, with its deep red beets and dark greens, and it’s a nice break from all of the heavy holiday food.”
We hope that these recipes inspire you this holiday season, and wish you a fun, relaxing, and delicious winter break!
Malott Commons’ Double Chocolate Bread Pudding
20 cup bread, chopped or broken any size
8 oz bittersweet chocolate, chopped
8 oz white chocolate, chopped
5 large eggs
½cup plus 4 TBL sugar
2 tsp vanilla
3 cup whipping cream
1 cup whole milk
Place chopped bread, chocolates in bowl. In another bowl add eggs and mix well. Add ½ cup sugar, vanilla, 2 cups whipping cream and milk. Mix until well blended. Pour over bread mixture and let stand 1 hour to overnight. Pour mixture into a well greased pan, pour remaining cream on top and then sprinkle with the 4 tbl sugar. Bake for 1 hour or until custard is set.
Allison Barnwell’s Beet, Quinoa, and Tahini Salad
1 cup cooked quinoa
4 medium beets with greens attached
2 tablespoons tahini
1 tablespoon lemon juice
1-2 cloves garlic
2 tablespoons olive oil
Cut apart beets from greens and wash beets thoroughly, saving greens. Peel the beets and chop into 1-inch squares. Coat beets with a splash of olive oil and roast for 30-50 minutes. They will be done when you can spear them with a fork easily. Coat a small skillet with olive oil. Over medium heat add beet greens and garlic; cook until wilted. In a salad bowl, combine tahini, lemon juice, one tablespoon of olive oil, and salt to taste. Stir together, adding water as necessary, to form a creamy dressing. Add quinoa, beets, and greens and mix to combine.