Area Business Owners’ Culinary Favorites
While there are innumerable reasons to think fondly of the holidays, it’s fair to say the edible side of the season plays a big part.
From appetizers and soups to main dish energy and a sweet ending note, read on for the decadent, savory and undeniably scrumptious recipes that area business owners make year after year:
“Artichoke Dip” + “TNT Dip”
Kara Manuel, Owner, Lillians of Appleton
“On any holiday or family gathering I’m asked to bring the appetizers. My kids, and nieces and nephews, love the varieties I come up with.
“Each get together I try to find new interesting ones that are easy and yummy, and then of course bring the fan favorites: TNT Dip and Artichoke Dip. My son especially loves the TNT Dip. It wouldn’t be a good holiday party without it!”
“Artichoke Dip”
1 cup Hellman’s mayonnaise
1 cup Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 large can of Artichokes hearts (not marinated) Drained and cut up into little pieces
Paprika
- Mix everything in a casserole dish and sprinkle with paprika. Bake at 350 for 25 minutes.
- Serve with your favorite crackers.
“TNT Dip”
1½ pounds hamburger
1 can Cream of Mushroom Soup
1 pound Velveeta cheese, cubed
1 cup salsa
1½ teaspoons chili powder
¼ cup butter
- Brown hamburger in a large pan and drain off grease.
- Add all the ingredients and mix together until everything is melted down.
- Put in a small slow cooker and serve with tortilla chips.
“Cranberry Pistachio Spread”
Chris Berken, Owner, Mystic Plant Room
“I found this recipe years ago for a work pot luck day. I continue to bring to holiday settings and everyone asks for the recipe. The recipe calls it a dip, but it is more like a cracker spread. I like to use a sweet cracker, like gingersnap, or orange to add even more flavors for your taste buds.
“I don’t have many traditions, but I love that people keep requesting that I bring this… I was tickled when my friend’s mom requested this recipe (and) it was a hit with her. She is excellent in the kitchen (think Martha Stewart) and now makes this at her family gatherings.”
“Cranberry Pistachio Spread”
1 6-ounce package dried cranberries
1 cup chopped pistachio nuts
1 8-ounce package cream cheese, softened
½ cup butter, softened
2 ounces crumbled blue cheese
4 ounces Brie cheese, rind removed
- Reserve one tablespoon of dried cranberries and pistachios for garnish.
- Combine remaining dried cranberries and pistachio nuts in a small bowl. Line a small round mixing bowl with plastic wrap.
- Beat together cream cheese, butter, blue cheese, and Brie in a bowl until smooth. Spread 1/3 of the cheese mixture evenly in the bottom of the plastic wrap-lined bowl. Layer 1/3 of the cranberry-nut mixture over the cheese. Layer cheese mixture with berry-nut mixture twice more, ending with a layer of cranberry-pistachio mixture.
- Cover the bowl with more wrap, pressing the wrap down onto the spread to compress it. Refrigerate several hours or overnight.
- To serve, take plastic wrap off the top of the bowl and turn the layered dip out onto a serving dish.
- Remove remaining plastic wrap, and sprinkle reserved cranberries and pistachios around the spread to garnish.
“Zupaaa!” (Soup)
Katie Bourassa, General Manager, Memories Antique Mall
“My family decided, years ago, that we were going to “shake things up” with Thanksgiving and we decided to do themed dinner instead. The first year was soup, which brought this delicious soup to our tables.
“After nearly a decade, we all have the recipe memorized, and it wouldn’t be shocking for any one of the members in our family chat to announce, on a random Tuesday night, that they “made Zupaaa for dinner,” followed by an obligatory photo. I was able to find three on my own phone with ease.
“You cook with your heart, and you bake with precision. This is cooking. These are the ingredients, these ratios are a guide.”
“Zupaaa!”
Serves 1-6
3-5 extra-large russet potatoes (or your favorite potato equivalent)
Two 32 ounce boxes of low sodium chicken stock
1 large onion
1/2 pound bacon
1 pound ground Italian sausage, at your desired spice level
1 cup heavy cream
Parmesan cheese
Salt and pepper
Kale or spinach
- Prep: Wash and cut potatoes into 1/2″ pieces. Dice onion. Cut bacon into 1″ pieces.
- Cook: Add bacon to pan on high heat. Sauté until some grease is released. Then add onion, reduce heat, allowing the onion to sweat and soften and the bacon to crisp a bit (5-7 minutes).
- Once nearly cooked through (some of the bacon is still underdone), remove bacon and onions, leaving behind any grease that remains.
- Cook Italian sausage thoroughly. Once the Italian sausage has browned, add back the bacon and onions. Let combine for 1-2 minutes.
- Plop the potatoes on top and add chicken stock to cover the contents with about half an inch of stock. Cook on medium/medium-high until potatoes are fork tender.
- Just before serving, add the heavy cream to tone down the heat and give a creamy taste. Add salt and pepper to taste.
- The kale can either be added to the entire pot, or to each individual bowl prior to serving (my preference). Top with Parmesan cheese, because why not?
- Leftovers, if any, are best stored with the kale removed. Will keep for 2-4 days in an airtight container—longer if you go out of town and forget!
“Mom’s Great Stuffing”
Tina Palmer, Owner, Red Door Mercantile in Neenah
“This dish has been a part of my Thanksgiving for as long as I can remember. My mom’s recipe from her mom that she always made every Thanksgiving. I took over hosting Thanksgiving over 30 years ago, and with that came the passing of the torch in making this stuffing.
“It truly is so good and I always get compliments on it. Simple but yummy.”
“Mom’s Great Stuffing”
1 large package sage and onion breadcrumbs
1 whole onion, finely chopped
1 whole celery, finely chopped
1 package gizzards
1 stick butter
1 teaspoon sage
Onion salt
Salt and pepper
- Cover the gizzards completely with water and boil. Spoon off scum and add a stick of butter to boiling water.
- Add celery and onion. Boil for 20 minutes.
- Place stuffing mixture in a big bowl. Put the gizzards in a chopper and chop. Add dressing and juice from cooking until very moist.
- Season with sage.
- Season with onion salt and salt and pepper.
“Mini Veggie Pot Pies”
Kendra Fischer, Owner, Bakers Outlet
“The Mini Veggie Pot Pie stands out to me because I’m one of the only vegetarians in my family (besides my mom, who gets it!). Around the holidays, it always felt like everything on the table had meat in it. Don’t get me wrong, I’ll happily load up on mashed potatoes and mac and cheese, but I was still missing that one cozy, comforting, hearty dish that really feels like the holidays.
“So, I started making (these). They’re warm, satisfying, and best of all, something everyone at the table can enjoy together. To me, that’s exactly what the holidays are about, sharing food that makes everyone feel included.
“This dish is actually inspired by the movie Sweeney Todd! I know that might sound a little strange, but it’s one of my favorite films to watch during the colder months, it just has that cozy, moody atmosphere that feels right for the season. Sweeney Todd was also the first time I ever saw individual savory hand pies.”
“Mini Veggie Pot Pies”
½ cup (1 stick) salted butter
2 large carrots, sliced ¼ inch thick
3 celery ribs, sliced ¼ inch thick
1 cup yellow onion, chopped
½ cup unbleached all-purpose flour
½ tablespoon sea salt
½ tablespoon freshly cracked black pepper
½ teaspoon celery seed
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 cup whole milk
2 cups vegetable stock
2 cups frozen peas
2 cups mushrooms, quartered
6 ounces green beans, cut into 1 ½-inch pieces
1 package frozen puff pastry, thawed (from the Bakers Outlet)
1 egg (for egg wash)
- Preheat the oven to 425°F with a rack in the center position.
- In a large pot, melt the butter over medium heat. Add carrots, celery, and onion. Cook, stirring occasionally, for about 5 minutes, or until the onions are tender and translucent.
- Make the roux. Add the flour, salt, pepper, celery seed, garlic powder, rosemary, and thyme. Cook, stirring frequently, until a thick paste forms, about 2 minutes.
- Build the sauce. Gradually whisk in the milk. Once incorporated, slowly whisk in the vegetable stock. Simmer, whisking continuously, until the mixture has slightly thickened, about 2–3 minutes.
- Stir in the peas, mushrooms, and green beans until everything is coated in the sauce. Remove from heat.
- Prepare the puff pastry. On a floured surface, place the puff pastry dough. Cut it into circles to fit into a muffin tin, you’ll need two circles per mini pie: one for the bottom and one for the top.
- Assemble the pies. Line each muffin cup with a pastry circle. Spoon the veggie filling into the crusts, filling generously. Top with another pastry circle (or make a lattice top, that’s my favorite), and seal the edges by crimping with a fork.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush over the tops of the pastry. Bake for 16–18 minutes, or until golden brown.
- Allow the pies to cool for at least 10 minutes before serving.
“Apple Dumplings with Bourbon Caramel Sauce”
Catherine Fleischer, Owner, Elements Unleashed
“One of the best decisions I’ve made was hiring an exceptional baker. Jean Maly creates treats for my shop regularly, and she never disappoints.
“Last season, as we prepared for our winter downtown event Warm Your Heart, Jean and I brainstormed what to serve to 300 guests. I told her that desserts with a splash of alcohol are always a crowd favorite. Jean took that idea and ran with it—crafting a recipe that not only wowed our guests but won us the Warm Your Heart sweet dessert competition, hands down.
“For the first time, we’re sharing that winning recipe with you.”
“Apple Dumplings with Bourbon Caramel Sauce”
Makes 16 dumplings
2-3 medium Granny Smith apples
2 tubes (8 ounces each) refrigerated crescent rolls
⅓ cup butter, softened
½ teaspoon ground cinnamon
¾ cup Mountain Dew soda
Vanilla ice cream
Sauce:
1 cup sugar
¼ cup water
½ cup heavy whipping cream, room temperature
¼ cup butter, room temperature
1 teaspoon vanilla extract
2 tablespoons bourbon
1 teaspoon fine sea salt
- Preheat the oven to 350°F. Peel, core, and cut apples into wedges. Unroll both tubes of crescent dough; separate into 8 triangles. Wrap a triangle around 1-2 wedges. Place in a greased 13×9 inch baking dish.
- In a bowl, mix sugar, butter and cinnamon until blended, sprinkle over dumplings. Slowly pour soda around the rolls.
- Bake uncovered until golden brown and apples are tender, 35–40 minutes.
- While dumplings are baking, make sauce. Combine sugar and water in a sauce pan. Stir to combine.
- Turn the burner on to medium-high heat then do not stir or touch the sauce until the sugar has caramelized.
- The mixture will go from being clear to a champagne color, to a light golden color, and then to dark shades of amber. (Keep your eyes on it). Once the sugar turns amber (color of a penny), remove the sauce pan from the heat.
- Right away, slowly pour in the heavy cream while whisking it. Then add the vanilla, bourbon and sea salt and whisk until combined.
- When dumplings are done, pour the warm sauce over them and serve with ice cream.
