A Collection of our Favorite Family Recipes

CambridgeSeven’s designs are known for their global reach. Turns out, our home kitchens are too! The secret sauce to our firm’s success is the global perspective we bring and what better way to celebrate this rich heritage than through the personal recipes we share with our friends and loved ones this holiday season. From breakfast traditions to festive beverages, we’ve collected our favorites along with some of the stories behind our nostalgia. Enjoy!

Breakfast

Swedish Pancakes (Plättar)

from Gary Johnson

*credited to Josephine Hogberg

• 3 eggs
• 1/4 cup sugar
• 1/4 tsp salt
• 3/4 cup flour
• 2 cups milk
• 3 tbsp melted butter

Beat eggs, sugar and salt. Add flour gradually, beating until smooth. add milk very slowly, beating thoroughly after each addition. Then add melted butter. Pancake griddle should be hot and buttered. Serve with jam or lingon.

 

Scandinavian Lingonberry Puff

from Tim Mansfield

Lingonberry Puff is similar to Yorkshire Pudding but Scandinavian influence using Lingonberries. We have enjoyed it as our Christmas breakfast, a family tradition, for over 65 years.

• 2 Eggs
• ½ cup Milk
• ½ cup Flour
• Pinch of Salt
• Pinch of Nutmeg
• 4 Tablespoons Butter
• ¼ cup of Kirschwasser (Cherry Liquor)
• 1 Jar of Lingonberries

Combine 2 beaten eggs with milk, flour, salt, and nutmeg. Preheat oven to 450 degrees and melt 4 Tbsp of butter in cast iron (preferred) or oven proof pan. Pour batter into pan with melted butter and bake in middle of the oven for 15-20mins. It should rise and create a light brown crust. When done, remove from oven and spread ½ the jar of Lingonberries all around, pour ¼ cup of Kirschwasser and carefully flambe. Let it flambe for a moment or two until flame subsides. Do not let flame burn the puff. Seve immediately and enjoy with a glass of Champagne!

 

Irish Bread

from Susan Elmore

It is NOT Irish soda bread, but my mother’s recipe for “Irish” bread, as the Providence Journal called it 60+ years ago when my mother clipped the recipe. Not confined to St. Patrick’s Day, it is the ideal treat for kicking off Christmas morning breakfast. A thick slab, toasted and generously buttered, has been a welcome precursor to gift-opening, busy cooking and family visiting. Baked in the gnarliest heavy round pan that’s undersized and causes an epically high crown, the buttermilk and baking-powder-fueled dough is tangy and a little sweet, studded with plump raisins, currants and caraway seeds. A few extra loaves also make great gifts for neighbors and maybe co-workers.

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1 Tbsp carraway
• 1 cup raisins
• 1/2 cup currants
• 2 eggs, beaten
• 1 cup buttermilk

Sift dry ingredients and add caraway; add remaining ingredients; bake at 400 degrees for 15 minutes in a greased and floured, heavy 9-inch pan; bake for another 40 minutes at 350 degrees.

 

Dinner

Janssons Frestelse (Jansson’s Temptation)

from Jan Brenner

• Peel potatoes and cut into strips
• Cut onions into thin strips
• Spread butter on a baking dish
• One layer of potatoes, onions on top, anchovies on top, then potatoes again, etc.
• Finish with a layer of potatoes
• Press the upper layer flat
• Pour cream over it
• Possibly pour some anchovy marinade from the tin over it
• Sprinkle breadcrumbs over it
• Season with salt and pepper
• Spread some butter over it
• Then in the oven for one hour, at 230°C

 

Galbi-jjim (Korean Braised Short Ribs)

from Wonyeop Seok

Galbi-jjim is a traditional Korean dish made from braised short ribs. It is my favorite dish at any special occasions and every birthday! Here is my Instant Pot recipe. I used not to cook it by myself very often because I needed to set aside at least 3-4 hrs to make it. But with the Instant Pot Pressure Cooker function, I made it in just 35 minutes! Soak the dried shiitake mushrooms and short ribs in cold water to remove any impurities. Place the ribs and all the vegetables in the pot, then pour the soy sauce over them. Close the lid and set the Instant Pot for 35 minutes of pressurized cooking. That’s it! It was more like an Instant Pot commercial though.

 

The Feast of the Seven Fishes – Sicilian Christmas Eve

from Sarah Caltabiano

Italians seldom use written recipes in their cooking. The Feast of the Seven Fishes is a Christmas Eve tradition involving the preparation of many types of seafood. Each family’s spread varies, the key is that you eat seven different types of seafood.

The Caltabiano lineup usually includes:

• polpo (octopus) ceviche
• a white fish (traditionally baccala – a salted cod)
• calamari (squid)
• shrimp cocktail
• bacon wrapped scallops
• stuffed clams
• mussels

And don’t get me started on the Italian cookies… pizzelle (a thin waffle “lace” stamped cookie) are my favorite.

 

Sicilian Gravy Meatballs and Spaghetti

from Sumi Fasolo

Gravy:

• 1 can Italian tomato sauce (family size DelMonte)
• 1 can Italian tomato paste (6 or 7 oz. can)
• 1/2 medium onion, finely chopped
• 1 tsp parsley flakes
• 1/2 tsp garlic powder
• 1/2 tsp oregano

Meatballs

• 1 pound ground round
• 1 egg
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1 Tbsp grated Parmesan
• 1/2 finely chopped onion
• 1/2 tsp garlic powder
• 1 tsp parsley flakes

Wet hands and kneed meatball mixture thoroughly until even. If it feels dry, add a little warm water. Shape meatballs between hands using a rolling motion.

In a large pot, sauté the chopped onion in olive oil until transparent or slightly brown. Add can of tomato sauce and paste, fill both cans with water and add to the pot. Add parsley, garlic powder, oregano, salt and pepper. Cover the pot. Bring to a boil then lower the flame for simmering and add meatballs. Simmer gravy and meatballs for 1 to 1.5 hours. Stir regularly and keep cover slightly open.

Use a large pot with enough water to cover spaghetti well, boil to a very strong boil and add spaghetti – add some salt. Cover should be slightly open – keep testing spaghetti until it is firmly soft (al dente). Shut off burner and quickly add a glass of cold water. Strain in colander and quickly serve. Buon Appetito!

Editor’s Note: Spaghetti should be firm, meatballs should be firm, gravy should be thick, and this dish should be served piping hot for maximum enjoyment. This dish is not served in Italy.

 

Dessert

Old-Fashioned American Cookies

from Millie de Olio

*credit to Highlights magazine

This issue of Highlights magazine was given to me in 1974 by my Mom’s work bestie/ family friend Roberta. I don’t know where she is now, but I’m sure she never thought that 50 years later I would still be pulling this issue out to re-read and make the Old-fashioned Cookies every year. As you can see from the pics the pages are stained with vanilla, butter and flour stains.

• 1/4 pound butter or margarine
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp alt
• 1 tsp vanilla

Cream the butter and sugar together and add the eff, well-beaten (or all together if you use an electric mixer). Sift the dry ingredients and stir into the mixture. Add the vanilla last.

Roll out the dough on the bread-board sprinkled with flour. Sprinkle the dough generously with granulated sugar, rolling it lightly into the dough. Cut into shapes with cookie cutters, and bake at 350 degrees for about 10 minutes.

 

French Buche de Noel

from Mario Ghosn

Cake:

• 6 Eggs
• ¾ cup White Granulated Sugar
• ¼ cup Unsweetened Cocoa Powder
• 1 cup All-Purpose Flour
• 1 tsp. Baking Powder
• ½ tsp. Salt
• 2 tb. Vegetable Oil
• 1 tsp. Vanilla Extract

Filling:

• 1½ cups Heavy Whipping Cream
• 2 tb. Powdered Sugar
• 2 tb. Nutella or Melted Chocolate Ganache

Topping:

• 4 oz. Chocolate
• ½ cup Heavy Whipping Cream

Preheat the oven to 350F. Prepare a 12×17 rectangular baking pan by lining it with parchment paper and spraying it with a non-stick spray. Separate the eggs whites and egg yolks into two separate large bowls. Using a hand or stand mixer, whisk the egg whites for a couple of minutes until they begin to stiffen. Add a ½ cup of the white granulated sugar and whisk for two more minutes until soft peaks have formed. Whisk the egg yolks and remaining ¼ cup sugar for a few minutes until pale yellow. Add the vegetable oil and vanilla extract and whisk together. Combine the egg whites and egg yolk mixture together.

In a small bowl, combine the dry ingredients (cocoa powder, flour, salt, and baking powder) and add them to the wet ingredients. Fold together until just fully combined. Try not to overmix to avoid deflating the egg whites. Spread the batter evenly in the prepared pan. Bake for 18 minutes until the cake springs back when touched. Lay a light kitchen towel on your counter. Using a mesh sieve, dust the kitchen towel with a couple of tablespoons of cocoa powder to prevent sticking.

While the cake is still warm, flip it onto the kitchen towel and remove the parchment paper. Use the towel to tightly roll the cake into a log. Set aside to let cool. In a large bowl, add the heavy cream and powdered sugar. Using a hand or stand mixer with a whisk attachment, whisk the cream on medium-high speed for about 2 minutes until stiff peaks form. Add the hazelnut spread and whisk until fully combined. In a small bowl, break up the chocolate. Heat up the ½ cup of heavy cream until almost boiling. Add it over the chocolate and let it sit for a couple of minutes. Once the chocolate has started melting, mix until thickened. Set aside to cool before topping the cake with it. Once the cake has cooled, unroll and spread an even layer of the hazelnut whipped cream all over.

Roll the cake back into a log and place seam side down on a cutting board. Using a large knife, slice diagonally a 3-4-inch piece of the cake and place of the side of the cake (to form a branch). Once the ganache a fully cooled and thickened, spread all over the top of the cake. Form lines to make it look like a log. Decorate however you please or keep it simple with some powdered sugar.

 

Italian Snowball Cookies

from Kirsten Lawson

These were a childhood favorite that my Neapolitan grandmother used to bring when visiting for the holidays. Half the fun is getting covered in powdered sugar while eating them!

• 2 sticks butter, softened
• 1/2 cup confectioner’s sugar
• 2 cups all-purpose flour
• 1 tsp. vanilla extract
• 1/4 tsp. salt 1 cup chopped walnuts

Beat together butter and 1/2 cup sugar until creamy and fluffy. Gradually mix in flour. Stir in vanilla, salt, and walnuts. Using level tablespoon of dough, shape into balls. Place on ungreased cookie sheets and bake in preheated 400-degree oven for 10-12 minutes, or until done but not browned. Remove from cookie sheets and cool completely. Roll in confectioner’s sugar.

 

German Almond Crescents

from Amy Hastings

• 1/2 cup almonds, blanched
• 3/4 cup + 2 Tbsp all-purpose flour
• 1/8 tsp salt
• 1/2 cup butter or margarine, soft
• 1/3 cup sifted xxx (confectioner’s) sugar
• 1/2 tsp vanilla
• 1/4 tsp almond extract

Heat oven to 325 degrees. Use ungreased baking sheet, heat for 10 minutes. Put almonds through food chopper (coarse blade). Sift flour, resift with salt. Cream soft butter until shiny, add butter, cream well, stir in flavorings,  almonds and flour. Knead dough to blend smoothly. Divide dough in half, lay on board. Use palms of hands, roll each into 15 inches long, cut ropes into 1″ lengths, roll in piece, between palms until 2″ long, place on baking sheet, curving each piece to crescent shape. Bake 15-17 minutes or until a pale golden color. Remove from oven and place on cake rack, then sift additional confectioners sugar over tops. Makes 30 crescents. Enjoy!

 

English Christmas Cake

from Adam Mitchell

*credit to The Cooking Book of the British Isles

Cake:

• 1/2 lbs plus 4 Tbsp butter, softened
• 2 cups finely chopped mixed candied fruit peel
• 2 cups white raisins
• 1 1/2 cups fried currants
• 1 cup seedless raisins
• 1/2 cup candied cherries, cut in half
• 1/2 cup finely chopped candied angelica
• 2 cups all-purpose flour
• 1/2 tsp double acting baking powder
• 1/2 tsp salt
• 1 cup dark-brown sugar
• 1 cup shelled almonds, pulverized in a blender or with a nut grinder or mortar and pestle
• 4 eggs
• 1/4 cup pale dry sherry, rum or brandy

Glaze:

• 1/4 cup currant jelly

Marzipan:

• 2 cups almond paste
• 1 tsp almond extract
• 1/2 tsp salt
• 1 cup light corn syrup
• 7 cups confectioners’ sugar, sifted

Icing:

• 6 cups confectioners’ sugar, sifted
• 4 egg whites
• 1 Tbsp strained fresh lemon juice
• 1/8 tsp salt

Preheat the oven to 325 degrees. Using a pastry brush, coat the bottom and sides of a 12-by3-inch springform cake pan with 2 Tbsp of the softened butter. Coat one side of a 20-inch strip of wax paper with 2 Tbsp of butter, and fit the paper, greased side up, inside the pan.

In a large bowl, combine the fruit peel, white raisins, currants, seedless raisins, cherries and angelica. Sprinkle the fruit with 1/2 cup of the flour, tossing it about with a spoon to coat the pieces evenly. Set aside. Then sift the remaining 1 1/2 cups of flour with the baking powder and salt. Set aside.

In another large bowl, cream the remaining 1/2 pound of butter with the brown sugar by mashing and beating them against the sides of the bowl until they are light and fluffy. Add the pulverized almonds, then beat in the eggs one at a time. Add the flour-and-baking-powder mixture, a half cup or so at a time, then beat the fruit mixture into the batter. Finallly, add the sherry and pour the batter into the springform pan. Int should come to no more than an inch from the top. If necessary, remove and discard any excess.

Bake in the middle of the oven for 1 hour and 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes before removing the sides of the springform, then slip it off the bottom of the onto a cake rack to cool completely. Then carefully peel off the paper.

Heat the currant jelly in a small saucepan over moderate heat until it reaches a temperature of 225 degrees on a candy thermometer or is thick enough to coat a wooden spoon lightly. with a small metal spatula, spread the hot glaze evenly over the top and sides of the cake.

To make the marzipan, use an electric mixer, preferably one equipped with a  paddle. Crumble the almond paste in small pieces into the bowl, add the almond extract and 1/2 tsp of salt, and beat at medium speed until well blended. Gradually add the corn syrup in a thin stream, beating constantly until the mixture is smooth. Then beat in the 7 cups of confectioners’ sugar, 1/2 cup at a time. As soon as the mixture becomes so stiff that it clogs the beater, knead in the remaining sugar with your hands. From time to time it will be necessary to soften the marzipan as you add the sugar by placing it on a surface and kneading it for a few minutes. Press the ball down, push it forward, and fold it back on itself, repeating the process as long as necessary to make it pliable.

On a clean surface, roll out half the marzipan into a circle about 1/2 inch thick. Using a 12-inch pan or plate as a pattern, cut a 12-inh disc out of the circle with a pastry wheel or small, sharp knife. Roll and cut the remaining marzipan into a 36-b-3-inch strip. Gently set the disc of marzipan on top of the cake and press it lightly into place. Wrap the strip of marzipan around the cake, pressing it gently to secure it. If the strip overlaps the top, fold the rim down lightly.

Wrap the cake in the foil or plastic, and let it stand at room temperature for at least 48 hours before icing. The cake may be stored for longer periods; it improves with age, and can be kept for several months.

Just before serving, ice the cake. Combine the 6 cups of confectioners’ sugar, eff whites, lemon juice and 1/8 tsp salt in a large mixing bowl. With a whisk or a rotary or electric beater, beat until the mixture is fluffy but firm enough to stand in soft peaks on the beater when it is lifted out of the bowl. With a small metal spatula, spread the icing evenly over the sides and top of he cake. Then decorate the cake to your taste with swirls of icing, fresh or artificial holly and mistletoe, candied fruits, or even small china reindeer, people and houses.

 

Drinks

Puerto Rican Coquito

from Millie de Olio

• 1 1/2 rum (I prefer dark rum)
• 2 cinnamon sticks or ¼ teaspoon powdered cinnamon
• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can cream of coconut (Coco Lopez)
• 1 (13.5 oz) can coconut milk
• 1 (14 oz) can evaporated milk
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Mix all of the ingredients in a large pitcher. Adjust rum and flavoring to taste. Chill for a few hours. Enjoy!

 

Wicked Local Eggnog

from Bert Bremer

*credit to Peter Hunt’s Cape Cod Cookbook

• 12 eggs, separated
• 1 pound sugar
• 750 mL bottle of bourbon
• 1 1/2 cups gold rum, Puerto Rican
• 1/2 up dark rum, Jamaican
• 2 1/2 quarts milk
• 1 pint cream
• powdered nutmeg

Beat egg whites. Beat yolks, add to them sugar, brandy, rum, and mix. Add milk, cream and mix. When well blended, turn into punch bowl. Turn the stiffly-beaten egg whites on top. Dust with nutmeg. Then call your neighbors in and have a Merry Christmas!

 

Grammy’s Wassail

from Danielle McDonough

Simmer the following. For best aromatic ambiance, simmer for a few hours before guests arrive.

• 2 qts apple juice
• 1 qt cranberry juice
• 3/4 cup sugar
• 1 tsp of aromatic bitters
• 2 sticks of cinnamon
• 1 tsp of allspice
• 1 cup of rum

These were directions from Grammy: “Simmer in bowl on stove for 3 or 4 hours.”