What's Cookin' at PSH this Holiday Season?


Patricia Antonelli
Partner
Print
Patricia Antonelli
Partner
401-861-8213
pa@psh.com

Almond Loaf

Ingredients

Cream

  • 1 1/4 cup of sugar
  • 1 egg
  • 1 stick of butter, melted

  • 1 1/2 tsp almond extract

*Add

  • 1 1/4 cup flour
  • 1/2 tsp baking powder
  • 2/3 cup milk

Directions

*Use a loaf pan

  • Pour into greased pan
  • Bake at 350 degrees for approximately 50 minutes
  • Remove from pan
  • Sift confectionery sugar over top
Normand G. Benoit
Senior Counsel
Print
Normand G. Benoit
Senior Counsel
401-861-8245
ngb@psh.com

Mocha Chocolate Icebox Cake

 

Ingredients

  • 2 cups cold heavy cream
  • 12 ounces Italian mascarpone cheese
  • ½ cup sugar
  • ¼ cup coffee liqueur, such as Kahlua
  • 2 tablespoons unsweetened cocoa powder, such as Pernigotti
  • 1 teaspoon instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
  • Shaved semisweet chocolate, for garnish

Directions

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla
  • Mix on low speed to combine and then slowly raise the speed until it forms firm peaks
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, covering the bottom as much as possible (I break some cookies to fill in the spaces)
  • Spread a fifth of the mocha whipped cream evenly over the cookies
  • Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream
  • Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream
  • Smooth the top, cover with plastic wrap, and refrigerate overnight
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan
  • Sprinkle the top with the chocolate, cut in wedges, and serve cold
Eugene G. Bernardo II
Partner
Eugene G. Bernardo II
Partner
401-861-8211

Buche De Noel

The Yule log of Christmas past is recreated with a chocolate cake roll which is filled with coffee whipped cream, coated with a frosting which is striated to resemble the bark, and then garnished with chopped pistachios to suggest green moss.

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup cold water
  • 1 teaspoon vanilla extract
  • 1 cup sifted cake flour
  • 1/4 cup unsweetened dry cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners’ sugar
  • Coffee cream filling (recipe follows)
  • Chocolate buttercream frosting (recipe follows)
  • Pistachios, finely chopped, for garnish

Directions

  • Beat the eggs in a large bowl with an electric mixer at high speed until light and fluffy
  • Gradually beat in the sugar and continue to beat until thick and pale, about 8 to 10 minutes
  • Stir in the water and vanilla
  • Sift the flour with the cocoa, baking powder and salt
  • Fold into the egg mixture
  • Grease a 15" x 10" x 1" jelly roll pan; line the bottom with waxed paper and grease the paper
  • Pour in the batter and spread evenly
  • Bake in a pre-heated 375 degree oven for 12-15 minutes, or until the center springs back when lightly pressed
  • Loosen the cake around the edges with a knife and turn onto a towel dusted with confectioners’ sugar and cocoa
  • Peel off the waxed paper
  • Trim the edges of the cake for easier rolling
  • Roll up from the long side with the towel jelly roll style
  • Cool
  • When the cake is completely cooled, unroll and spread with whipped cream filling
  • Re-roll and place in the refrigerator for 30 minutes
  • An hour or more before serving, frost the cake with the chocolate buttercream
  • Use the tines of a fork to create a bark like appearance
  • Sprinkle with the chopped pistachios, to resemble moss
  • Chill until ready to serve

Coffee Cream Filling

  • 2 cups heavy cream
  • ¼ cup confectioners’ sugar
  • 1 tablespoon instant coffee
  • Mix together and chill
  • Whip until thick enough to spread on cake

Chocolate Buttercream

  • 3 squares
  • 3 tablespoons softened butter
  • 4 cups confectioners’ sugar
  • 7 tablespoons milk
  • 1 teaspoon vanilla extract
  • Melt the chocolate and butter together, mix in confectioners’ sugar, milk and vanilla extract
  • Beat together with hand mixer until smooth, Spread on re-rolled cake
  • Sprinkle pistachios on top
  • Chill until ready to serve
Christopher C. Cassara
Of Counsel
Christopher C. Cassara
Of Counsel
774-206-8200

Pretzel Turtles

Ingredients

  • 20 small mini pretzels
  • 20 chocolate covered caramel candies
  • 20 pecan halves
Directions

  • Preheat oven to 300 degrees
  • Arrange the pretzels in a single layer on parchment lined cookie sheet
  • Place one chocolate covered caramel candy on each pretzel
  • Bake for 4 minutes
  • While the candy is warm, press a pecan half onto each candy covered pretzel
  • Cool completely before storing in airtight container

 

 

Drew W. Colby
Partner
Drew W. Colby
Partner
508-599-3000

Venison Steak Au Poivre

Ingredients to serve 2-3 people:

  • 1 to 1.5 pounds of fresh lean venison
  • Half a small box of white mushrooms (you’ll need to slice no thicker than ¼”)
  • 1/3 stick of butter
  • Fresh ground (rough setting) black pepper
  • Cognac (2 nips), scotch (2 nips), chardonnay (roughly 4 ounces) or red wine (roughly 4 ounces)
  • 1/3 cup heavy cream
Directions
  • Let meat warm to room temperature before cooking (meat gets tougher if cooked cold)
  • Melt butter in large frying pan on high heat
  • Place black pepper onto a plate
  • Dab both sides of venison in pepper
  • Place venison in frying pan
  • When meat begins to express juices, flip over
  • Sear top and bottom of venison (inside must remain rare)

DO NOT OVER COOK: If the meat cooks to medium, the flavor will suffer dramatically

  • Remove meat from frying pan and cover with tinfoil (you want meat to cool so juices will flow back to center of meat)
  • Lower temperature in frying pan (between low and medium)
  • Add heavy cream
  • Add mushrooms
  • Add (your choice) any of the following: cognac, scotch, chardonnay, or red wine
CAUTION: The aroma may cause uncontrollable smiling, an irrational sense of well-being, and you may begin to suffer LFS (Loss Focus Syndrome) from the onset of euphoria. RESUME FOCUS-YOU’RE NOT DONE YET!

  • Stir until the mushrooms turn slightly brown
  • If sauce is too thin, add a touch of flour
  • Ladle sauce over venison
  • Serve with your favorite glass (or two) of wine

 

 

Baker A Coon
Associate
Baker A Coon
Associate
401-861-8200

Peanut Butter Balls Dipped in Chocolate

Ingredients

  • 2 18 oz. jars smooth or crunchy peanut butter
  • 3 cups Rice Krispies® cereal, pulverized (use food processor or place in sturdy bag and crush with a mallet or rolling pin)
  • 1 ½ cup confectioner’s sugar, sifted or strained

Directions

  • Mix the ingredients above by hand until a pliable dough forms, adding the sugar gradually - you may not need the full cup
  • Refrigerate one hour or up to several days covered with plastic wrap
  • Roll dough by hand into balls approximately ½ to ¾ inch diameter and place on parchment, foil, or wax paper-lined jelly roll pan
  • Freeze for one hour or up to two weeks (when frozen, place in freezer Ziploc bag to keep fresh)
  • When you are ready to assemble, melt one 12 oz. bag semisweet chocolate chips, one 11.5 oz. bag milk chocolate chips, and a heaping tablespoon of regular Crisco in a deep microwave-safe bowl in the microwave in 30 second bursts, stirring after each 30 second interval
  • When completely melted, whisk until absolutely smooth
  • Drop 3-5 frozen peanut butter balls at a time in the melted chocolate to coat completely
  • Work quickly or the peanut butter balls will melt
  • Remove with one or two small forks to a parchment, foil, or wax paper-lined jelly roll pan
  • Freeze or refrigerate until completely set, and then transfer to freezer Ziploc bags
  • Keep frozen or refrigerated until ready to serve
*These look especially pretty when presented in a rounded or straight-sided glass dish. They keep for months in the freezer.
Lauren J. Coppola
Associate
Lauren J. Coppola
Associate
617-292-7900

Struffoli (Italian Honey Balls)

 

Ingredients

  • 6 cups all-purpose flour
  • 6 teaspoons baking powder
  • 6 eggs
  • 1 cup melted Crisco cooled
  • 1 cup sugar
  • Grated peel of 1 whole orange
  • 3 tablespoons Grand Marnier
  • 1 tsp vanilla extract
  • Small colored nonpareil sprinkles
  • Peanut oil for frying
  • 32 oz honey

Directions

  • Heat oil on stove top until it reaches 375 degrees (use a candy thermometer)
  • In an extra large mixing bowl mix eggs and sugar until mixture is smooth and yellow
  • Mix in vanilla, melted Crisco, orange peel and Grand Marnier
  • Add in 1 cup flour and 1 teaspoon of baking powder at a time until the mixture is a soft, pliable dough (Note: you may not use all 6 cups of flour, but use all the baking soda)
  • Roll pieces of dough into long logs
  • Using a butter knife, cut dough into 2 inch pieces
  • Once oil is heated put 20-25 pieces of dough on slotted spoon and carefully drop in oil
  • Dough should puff up and become round
  • Remove when golden brown, about 1-2 minutes
  • Place onto cookie sheets with paper towels until cool
  • After all the dough is cut, fried and cool, heat honey in small pot on stove top on medium heat
  • When honey begins to bubble, about 5 minutes, carefully pour honey onto dough balls and gently stir
  • Pour prepared honey balls on favorite holiday platter and sprinkle liberally with colored nonpareil sprinkles
Melissa E. Darigan
Partner
Melissa E. Darigan
Partner
401-861-8250

Melissa’s New Year’s Day Empanadas

 

Ingredients

  • 1 package of "discos" (for empanadas - GOYA located in the grocery freezer section)
  • 1 lb. ground meat (85% lean is fine for a juicy mixture)
  • 1 bunch of scallions (chopped)
  • 1 large yellow onion (chopped)
  • 4 cloves of garlic (minced)
  • 1 large red pepper (chopped)
  • 1 medium green or cubanel pepper (chopped)
  • 2 hard boiled eggs (chopped)
  • 10-20 small olives chopped (Spanish pitted)
  • 2 tablespoons olive oil
  • salt to taste
  • black pepper to taste
  • crushed red pepper to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon basil

Directions

  • Brown meat, scallions, onions, peppers, garlic in olive oil over medium heat
  • Cook thoroughly and let cool for a few hours
  • When you are ready to stuff empanadas add eggs and olives
  • Fill each disco with 1 to 2 tablespoons of meat and close (This can be tricky; either twist and fold over edges or press and close with fork)
  • Bake at 400 degrees until brown

Serve warm -----DELICIOUS

Deborah DiNardo
Partner
Deborah DiNardo
Partner
401-861-8200

Mrs. Wood’s Lemon Sponge Pie

 

This is is my family’s favorite pie. Not only because it is delicious and pretty easy to make, but also because the recipe was given to us by my favorite late uncle’s mother, who was German born and raised. So we call it Mrs. Wood’s Lemon Sponge Pie.

Ingredients

  • 1 ½ tablespoons butter
  • 1 ¼ cups sugar
  • 3 egg yolks (reserve the 3 whites)
  • Rind of 1 lemon
  • Juice of 2 ½ lemons

Directions

  • Mix all of the above together
  • Add 3 heaping tablespoons regular (not cake) flour and 2 cups regular whole milk
  • Then fold in the egg whites which have been whipped well
  • Pour into an almost baked pie crust
  • Bake in preheated oven at 350 degrees for 45 minutes to 1 hour
  • It makes a pretty big pie (9 inches)

*The filling also works beautifully in individual ramekins, without any crust

Deborah Higashi Dodge
Associate
Deborah Higashi Dodge
Associate
508-599-3019

Aloha Aina Chili

 

Ingredients

  • 2 lb. turkey ground (or beef)
  • 1 ½ onion
  • 1 cup bell peppers
  • 6 garlic
  • 2 cups chicken broth
  • 2 cans tomato sauce
  • 2 cans black beans
  • 3 cans kidney beans
  • 1 tsp paprika
  • ½ tsp cumin
  • 1 tsp oregano
  • 3 tsp chili powder

Directions

  • Brown turkey and vegetables together
  • Add other ingredients
  • Simmer
Michael Duffy
Associate
Michael Duffy
Associate
401-861-8205

Big Mike’s Easy Ribs

Ingredients

  • Heavy-duty aluminum cooking foil
  • 1 rack of baby back ribs
  • 1 can of Coke or ginger ale (or alternatively your favorite fruit juice mix)
  • ¼ cup honey
  • ½ cup ketchup
  • 2 tablespoon yellow mustard
  • 2 tablespoons Worcestershire sauce
  • BBQ Ribs Rub: (adjust spice/sweetness based on flavor preference)
Recommended: (need about half cup total)

  • 5 parts brown sugar
  • 3 parts chili powder
  • 1 part garlic powder
  • 1 part onion powder
  • 1 part cayenne
  • ½ part cumin
  • 2 parts paprika/smoked paprika
Directions

  • Prepare rub by mixing dry ingredients in a bowl
  • Apply rub to ribs (both sides) approximately 12-36 hours before anticipated cooking
  • Treat ribs with thin layer of yellow mustard to permit better sticking/caking of rub
  • Seal the ribs in a water-tight aluminum foil pouch - The pouch has to be able to seal, so preferably use a long roll of aluminum foil and one large piece
  • The key to the recipe is basically being able to let the ribs cook at a high temperature (350 degrees) without them drying out. Ribs take forever to cook, but not if you seal in the liquid. Normally, it takes FOREVER to cook ribs, but this lets you do it a little faster and with more consistency
  • Preheat oven to 350 degrees
  • Add soda or juice to the sealed foil pouch and make sure it seals completely
  • Distribute liquid evenly in foil pouch
  • Place the pouch in the ribs at 350 for approximately 1.5 hours. It is probably a good idea to have a broiling pan/rack underneath in case the pouch leaks
  • Open foil pouch and pour liquid into a small sauce pan
  • Mix the liquid in the sauce pan with the ketchup, Worcestershire sauce, and honey
  • Add other spice/flavors if desired
  • Reduce the liquid in the sauce pan slowly to boil away water. This will turn into a great BBQ sauce for the ribs later
  • Reduce heat to 250 degrees and make sure the pouch is still relatively tight
  • Cook for approximately 2-2.5 hours until done - Ribs should be tender and coming off the bone
  • Remove the ribs from the foil pouch and turn heat to broil
  • Broil the ribs for approximately 5-10 minutes each side and apply BBQ sauce for caramelization/texture
Thomas J. Enright
Partner
Thomas J. Enright
Partner
401-861-8243

Chocolate Chex Mix Recipe

Ingredients

  • 1 box of Wheat Chex
  • 1 box of Rice Chex
  • 1 box of Corn Chex
  • 1 can of peanuts
  • 1 can of cashews
  • 1 can of mixed nuts
  • 1 bag of Snyder’s Butter Snap Pretzels
  • 4 bags of white chocolate candy wafers
Directions

  • Divide cereal, nuts and pretzels into 4 bowls
  • Mix well
  • Melt a bag of white chocolate candy wafers for each bowl
  • Mix well with dry mixture
  • Spread mixture one bowl at a time onto sheets of wax paper
Michael A. Gamboli
Partner
Michael A. Gamboli
Partner
401-861-8200

Sausage Soup

Ingredients

  • 1 roll sausage
  • 1 onion, diced
  • 3 cans of chicken broth
  • 1 can of diced tomatoes, 1 can red kidney beans, rinsed and drained
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp pepper
  • 1/2 cup orzo
  • Little of anything else you like in soup, carrots, edamame, beans, etc.

Directions

  • Brown the onion and chopped up sausage in olive oil
  • Add remaining ingredients except orzo
  • Simmer for 15 minutes
  • Add orzo and simmer for 10 more minutes
  • Stir frequently
  • Salt and pepper to taste
David M. Gilden
Managing Partner
David M. Gilden
Managing Partner
401-861-8230

The Gilden

 

Ingredients

  • 3 parts Grey Goose Vodka
  • 1 part Lillet (blonde)

Directions

  • Shake vigorously and strain into a chilled martini glass
  • Garnish with orange peel
  • Sip until done
  • Repeat the process
Jeffrey H. Gladstone
Partner
Jeffrey H. Gladstone
Partner
401-861-8242

A Loaf of Challah Bread

Ingredients

  • Poppy seeds
  • 2 teaspoons active dry or instant yeast
  • 1 cup (8 ounces) lukewarm water
  • 4 to 4 1/2 cups (20 to 22 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) white granulated sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 1 large egg yolk (reserve the white for the egg wash)
  • 1/4 cup (2 ounces) neutral-flavored vegetable oil

Directions

  • Sprinkle the yeast over lukewarm water, and add a pinch of sugar
  • Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top
  • Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer
  • Make a well in the center of the flour and add the eggs, egg yolk, and oil
  • Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl
  • Pour the yeast mixture over the egg slurry
  • Mix the yeast, eggs, and flour with a long-handled spoon until you form a dough that is difficult to mix
  • With a dough hook attachment, knead the dough on low speed for 6 to 8 minutes
  • If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky
  • The dough has finished kneading when it is soft, smooth, and holds a ball-shape
  • Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm
  • Let the dough rise until doubled in bulk, 1 1/2 to 2 hours
  • Separate the dough into three or six equal pieces, depending on the type of braid you'd like to do
  • Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long
  • If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again
  • Gather the ropes and squeeze them together at the very top
  • If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete
  • If making a 6-stranded challah, go over two, under one, over two, etc
  • Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth
  • Place the pan somewhere warm and let it rise until puffed, about an hour
  • About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah
  • Be sure to get in the cracks and down the sides of the loaf
James H. Hahn
Partner
James H. Hahn
Partner
401-861-8200

The Best Chocolate Chip Cookies

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened to room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 package (12 oz.) semi-sweet chocolate chips

Directions

  • Mix flour, baking soda and salt together – set aside
  • Cream butter until fluffy
  • Gradually beat in sugar until light and fluffy
  • Beat egg into butter and sugar and add vanilla until blended
  • Add flour mixture slowly until well blended
  • With a spoon, mix in chocolate chips

*Practice tip – refrigerate the dough at least one night before baking the cookies

  • Shape into 1” balls and separate on an ungreased cookie sheet
  • Bake at 350 degrees for 16 minutes until golden brown
David F. Hannon
Senior Counsel
David F. Hannon
Senior Counsel
857-214-3105

Butternut Squash with Spinach and Almonds

Ingredients

  • 1 small butternut squash (about 3lbs)
  • 1 tbsp. olive oil plus 2 tbsp., divided
  • ½ tbsp. ground cinnamon
  • ¼ kosher salt
  • ¼ tbsp. freshly ground black pepper
  • 1 small red onion, peeled, halved, and thinly sliced
  • ¼ tbsp. ground cayenne pepper
  • 8 oz. baby spinach, stemmed
  • 2 tbsp. toasted sliced almonds
Directions

  • Preheat the oven to 400 degrees
  • Line a baking sheet with parchment
  • Peel the butternut squash and halve lengthwise, scoop out the seeds and discard
  • Cut the butternut squash into 1 inch cubes
  • Add the squash to a large bowl, add the 1 tbsp. of oil, cinnamon, salt and black pepper
  • Mix well, spread the squash in a single layer on the prepared baking sheet
  • Roast the squash for 35 minutes, until tender
  • Meanwhile, in a skillet heat the remaining 2 tbsp. olive oil over medium heat
  • Add the onion and sauté for 4 minutes, add the cayenne and sauté for 1 minute, add the spinach and cook for about 3 minutes, until wilted but before the spinach gives up its liquid
  • Toss the butternut squash and spinach-onion mixture together in a serving bowl
  • Top with the almonds and serve
James Heffernan
Of Counsel
James Heffernan
Of Counsel
617-292-7900
jheffernan@psh.com

Capelleti

Helen Caurso Spigarelli

The Meat:

  • 1 lb. round steak
  • 4 pork chops (end or center)
  • 1 whole chicken breast
  • ¼ butter
  • salt & pepper
  • 3 eggs
  • ¾ cup parmesan cheese
  • nutmeg

Directions

  • Cook covered slowly until juice is gone
  • Grind all meat twice
  • Strain juice and add to meat plus add the 3 slightly beaten eggs, the parmesan cheese, and nutmeg to taste
  • Roll into small meatballs (about the size of a ½ teaspoon)

The Pasta:

  • 6 eggs
  • 4 cups flour (regular or semolina – could do half and half)
Directions

  • Mix together and knead
  • Run through pasta machine all the way down to thinnest setting

The Finished Product:

  • Place the meatballs on small squares of pasta
  • Fold, stretching the pasta as much as possible, and shape into a cap
  • Freeze all on a cookie sheet with wax paper
  • Take amount desired and boil in chicken broth, approximately 10 minutes or until the capelletis float to the top
Lawrence D. Hunt
Partner
Lawrence D. Hunt
Partner
774-206-8261

Perfect Brekkie Sandwich

 

You may see a lot of recipes for holiday desserts and drinks among these pages, but I’ve decided to provide one with some substance – the Perfect Brekkie Sandwich. It’s not a recipe so much as an instructional. Why does this make it into the holiday recipe pages? Because a perfect egg sandwich is a gift. Here’s what you need to know:

 

Bread – Your sandwich will be nestled between two slices of some sort of bread – choose wisely. The heartier the better. It’s a terrible sight when you have a plate of breakfast deliciousness making a spongy mess of some Wonder Bread that you need to eat with a spoon. My favorites are a whole wheat English muffin or if you are lucky enough to get your hands on it, a sweet Portuguese muffin. Especially if you’re using a spicy sausage. Great combination there. Whatever you’re using, give it a little toast to bring out the flavor and give it some structure. If you’ve got a mind to, grill it in the sauté pan in butter or oil for a couple minutes.

 

Meat – If you like meat, you’ve got great options to bring your sandwich to the next level. Mostly anything pork based will be good. If you’re going with bacon, get some thick-cut applewood smoked bacon. Or Irish Bacon when you can get it. Or any other bangers, sausages, Chorizo, breakfast links. If you want to go lower fat, go with a nice lean Canadian Bacon, or even some slices of ham, sliced thin or thick. Don’t go with chicken or beef. Chicken’s flavor is not strong enough to hold up, and while steak and eggs is true delicacy, it’s not for a sandwich. Cook your meat up as needed. Make the bacon crispy, if you’re going with sausage, slice the links lengthwise so they sit nicely as a stacker.

Eggs – Always buy eggs from your farmer when you can. Forget about cage free, GMO free, organic, or anything else that tells you how wonderful the chickens have it. If you buy eggs from your local farmer, you’re getting fresh eggs from chickens who frolic all day and who love to lay eggs. When it’s time to cook the eggs, fry them sunnyside or over easy. Yolk is a critical part of the perfect brekkie sandwich. Don’t do the omelet thing with the egg. Just don’t.

Vegetable – A good vegetable is key to the whole experience. Start with something green. Kale is a staple on our weekend mornings. Soften the leaves in some olive oil with a pinch of kosher salt. If you’ve got something more delicate like fresh spinach or baby kale, just put it on the sandwich and let the heat wilt it. Also give some thought to piling on some sautéed mushrooms or tomatoes sliced thin. And don’t fight the onions. They can be grilled or raw. If grilled cut them into thick rings and sauté in olive oil until they soften but are still firm. If you’ve got the time, caramelize them. Don’t dice them – they’re just too hard to corral at that point. If raw, go with a sweet onion, Vidalia or red onion and slice them then. Adds a great bite to the sandwich.

Cheese - You’ll need something that melts. This is one of the few places American cheese shines. Also Monterey Jack. Both of those will stand up. Mozzerella doesn’t so if that’s all you’ve got, toss in some shredded cheddar to round out the flavor. But try not to use just cheddar since that has poor meltability.

Preparation and assembly – Cook the meat and any vegetable ahead of time. When you’re in striking distance for those, put a pan on medium and melt butter, or drizzle olive oil. Start heating the bread and when the butter is sizzling, crack your eggs. When the whites are opaque, flip the egg and sear the other side for really just about 20 seconds or so. After the flip, top the cheese right on the egg. Now it’s time to put it together. Keep your head and act quickly. First goes the bottom bread, then your meat as a nice stabilizing base, leafy veg, then your egg with the melting cheese, then whatever other veg you have – tomatoes, onions, mushrooms – top it with the other side of the bun and plate it. On one side goes some roasted potatoes, the other side some baked beans. If you’re serving this for breakfast, serve it with coffee or tea. If this is a dinner brekkie sandwich, which is perfectly acceptable and in fact strongly encouraged it pairs nicely with a strong red or a Guinness.
Kristen N. Lupoli
Associate
Kristen N. Lupoli
Associate
401-861-8200
 

Eggnog Cheesecake

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese (softened)
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • ¾ cup eggnog
  • 2 eggs
  • 2 tablespoons rum or brandy (you decide)
  • 1 pinch ground nutmeg

Directions

  • Preheat oven to 325 degrees
  • In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter
  • Press into the bottom of a 9 inch spring form pan
  • Bake in preheated oven for about 10 minutes
  • Place on a wire rack to cool
  • Preheat oven to 425 degrees
  • In a food processor combine cream cheese, 1 cup sugar, flour and eggnog, process until smooth
  • Blend in eggs, rum and nutmeg
  • Pour mixture into cooled crust
  • Bake in preheated oven for about 10 minutes
  • Reduce heat to 250 degrees and bake for 45 minutes, or until the center of the cake is slightly firm to the touch
  • Remove from the oven and immediately loosen the cake from the rim
  • Let cake cool completely before removing
Jennifer L. Luzzi
Associate
Jennifer L. Luzzi
Associate
401-861-8200

Oatmeal Chocolate Chip Cookies

Ingredients

  • 2 cups softened butter
  • 2 cups sugar
  • 2 cups light brown sugar
  • 4 eggs
  • 2 tsp pure vanilla extract
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 5 cups oatmeal
  • 4 cups flour
  • 1 tsp salt
  • 24 oz. semi-sweet chocolate chips
  • 8 oz. mini semi-sweet chocolate chips

Directions

  • Mix eggs, sugars, vanilla, and butter with mixer
  • In a separate bowl mix baking soda, baking powder, salt, oatmeal, flour
  • Combine the wet ingredients with the dry ingredients, and then add chocolate chips last
  • Bake at 375 degrees for 10 minutes

Enjoy!

Devon H. MacWilliam
Associate
Devon H. MacWilliam
Associate
617-292-7900

Olive Cheese Balls

Ingredients

  • 1 c. flour
  • 1 c. grated cheese
  • 1/3 T. butter
  • 2 T. water
  • 40 small, pitted olives
  • Pinch of paprika or chili powder (optional)

Directions

  • Mix together flour, grated cheese, butter, water, and any additional spices until doughy
  • Pinch off enough dough to completely wrap each olive
  • Freeze cheesy dough-wrapped olives until holiday party
  • Then cook 8-10 minutes at 400 degrees
Kristin N. Matsko
Associate
Kristin N. Matsko
Associate
401-861-8200

Sausage and Egg Casserole

Ingredients

  • 6 eggs
  • 2 cups milk
  • 4 slices white bread
  • 1 tsp. salt
  • 1lb. sausage
  • 1 cup grated colby (or cheddar) cheese

Directions

  • Brown sausage and drain
  • Beat eggs, milk, and sausage
  • Place in greased baking dish
  • Chill overnight
  • Bake at 350 degrees for 50 minutes
  • Slice and serve
Joseph H. Matzkin
Of Counsel
Joseph H. Matzkin
Of Counsel
617-292-7900

Choco-Coconut Squares

Ingredients

  • Butter or margarine
  • Graham cracker crumbs
  • Coconut
  • Condensed milk
  • Chopped nuts
  • 9 x 13 pan

Directions

  • Mix 1 stick of butter or margarine in 9 x 13 pan
  • Add 1 ½ cups graham cracker crumbs
  • Mix well and pat smooth on bottom of pan
  • Spread over this 1 cup of coconut, 1 can of condensed milk, 1 cup of chopped nuts
  • Pat down lightly
  • Bake 30 minutes in 350 degree oven
  • Cool and cut
Kimberly I. McCarthy
Partner
Kimberly I. McCarthy
Partner
401-861-8200

Sweet Potato Casserole

Ingredients

  • 3 lbs sweet potatoes (peeled and cubed)
  • 1/4 cup orange juice
  • 1/4 cup light brown sugar
  • 1/2 stick unsalted butter, melted
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch ground ginger
  • 2 large eggs (beaten to blend)
  • 1 teaspoon vanilla

Topping:

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans
Directions
  • Preheat oven to 350 degrees
  • Cook sweet potatoes in large pot of boiling water, about 30 minutes until tender
  • Drain, and transfer to a large bowl
  • Add juice, sug
John E. Ottaviani
Of Counsel
John E. Ottaviani
Of Counsel
401-861-8253

Hermits

Ingredients

  • ¾ cup margarine
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • 1 tsp baking soda
  • 1 cup + raisins
  • ½ tsp salt
  • 2 ¼ cups flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves

Directions

  • Mix ingredients together
  • Shape into 2 long logs/rolls
  • Press onto ungreased cookie sheet
  • Flatten to about 1/2”-3/4” thick
  • Sprinkle with sugar
  • Bake for about 15 minutes at 350 degrees until cookies crack
  • Slice diagonally when cool
Douglas B. Otto
Of Counsel
Douglas B. Otto
Of Counsel
774-206-8200

Cranberry Salad Mold – Recipe from the kitchen of Dotty Otto

Ingredients

  • 2 – 3 oz packages cherry jello
  • 2 cups boiling water
  • 1 – 1 lb can whole cranberry sauce
  • 1 carton sour cream (regular)
  • 1 cup chopped walnuts

Directions

  • Dissolve gelatin in hot water
  • Add cranberry sauce
  • Stir until melted
  • Chill
  • Add sour cream and nuts
  • Pour into oiled mold
  • Chill until firm
John J. Partridge
Senior Counsel
John J. Partridge
Senior Counsel
401-861-8200

Spaghetti Pie with Broccoli

Ingredients

  • 1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped
  • 8 oz sweet or hot Italian sausage, removed from casings
  • 1 tablespoon olive oil
  • 1 large garlic clove, thinly sliced
  • ½ teaspoon kosher salt
  • 2 ½ cups cooked thin spaghetti
  • 4 oz Italian Fontina or Monterey Jack cheese, cut into 1/3-inch cubes
  • 8 large eggs, lightly beaten

Directions

  • Preheat oven to 400 degrees
  • Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander
  • Meanwhile, cook sausage meat in an ovenproof heavy skillet (preferably cast-iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp
  • Transfer with a slotted spoon to a large bowl
  • Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute
  • Add broccoli rabe and cook, stirring, 3 minutes
  • Add salt, then pepper to taste
  • Add to sausage with spaghetti, cheese, and eggs
  • Toss well and spoon mixture into skillet, spreading to smooth top
  • Bake in middle of oven until center is set but still moist, 20 to 25 minutes
  • Let stand 5 minutes before cutting into wedges
Jay R. Peabody
Partner
Jay R. Peabody
Partner
774-206-8200

Buckeyes

Ingredients

  • 1 1/2 cups peanut butter
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 6 cups confectioneries sugar
  • 4 cups semisweet chocolate chips

Directions

  • In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar (the dough will look dry)
  • Roll into 1 inch balls and place on a waxed paper-lined cookie sheet
  • Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes
  • Melt chocolate chips in a double boiler or melt in microwave carefully
  • Stir frequently until smooth
  • Dip frozen peanut butter balls in chocolate holding onto the toothpick
  • Leave a small portion of peanut butter showing at the top to make them look like Buckeyes
  • Put back on the cookie sheet and refrigerate until serving
David J. Pellegrino
Partner
David J. Pellegrino
Partner
401-861-8248

Chicken & Asparagus Risotto

I don’t use recipes, so there are no formal measurements. Buon appetito.

Ingredients

  • risotto

  • ½ lb to 1 lb of thin sliced chicken breast

  • ½ dozen or so spears of asparagus

  • at least 4 large cloves garlic

  • ¾ large sweet onion

  • fresh basil

  • fresh parsley

  • salt

  • pepper

  • mascarpone cheese

  • grated parmesan cheese

  • large container of chicken broth

  • white wine

  • butter/margarine

  • olive oil

Getting started:
In a small sauce pan, pour in the chicken broth and heat on low. Chop the onion, garlic, basil and parsley (the “herbs”). Chop the Asparagus. Slice/cube/what-have-you the chicken.

The Beginning:
In a large skillet, heat some olive oil. As the oil heats, toss in the asparagus and ¼ of the herbs. Once the asparagus softens, add the chicken. Cook the chicken through. Once the chicken is cooked, remove from the skillet and put to the side. Try to keep as much of the residue oil (aka, the goodness) in the skillet.

The Toast:
Add about ¼ stick of butter to the hot skillet with the remaining herbs. You may also want to add a tiny bit more olive oil. Once these herbs start to wilt, add the risotto. By add the risotto, you want to have the risotto layer the bottom of the skillet completely and maybe overlapping. Let the risotto toast (or brown), stirring regularly. Do not let it burn. Once toasted, add some white wine. The white wine should cover all the risotto. The white wine will start to cook off and the risotto will begin to absorb the liquid. Continue to stir.

The Time:
Now is when we separate the beginners from the truly dedicated. Continue to stir/fold the risotto. As the white wine cooks off/absorbs, add sufficient amounts of the chicken broth to cover all the risotto. As the chicken broth gets absorbed, continue to add more broth. Always stir. Bring in a reliever if necessary, don’t let it burn. Eventually, the risotto will soften.

Almost There:
Once the risotto is al dente, it is time to add the mascarpone cheese. I use a good spatula full at the beginning and really mix it in adding broth as necessary. Continue to stir. Add some grated parmesan cheese. Keep stirring. Continue to taste for appropriate softness of the risotto. Continue to add broth as necessary. Add salt/pepper for taste. Keep stirring.

Success:
Once you think you the risotto is ready, add the chicken and asparagus back into the skillet and fold over a few times.

Remember:
It’s a marathon not a sprint. And you will certainly be able to accomplish neither a marathon nor a sprint upon eating this. But it’s worth it!

 

Alexandra W. Pezzello
Associate
Alexandra W. Pezzello
Associate
401-861-8200

Basil Cheese Loaf (Taking Your Average Cheese and Crackers up a Notch)

Ingredients

  • 8 oz. cream cheese (room temperature)
  • 4 oz. Roquefort cheese (room temperature)
  • 1 cup spinach leaves (rinsed and dried)
  • ¾ cup Italian parsley
  • ¼ cup Basil leaves (fresh)
  • 1 tsp. minced garlic
  • ¼ cup vegetable oil
  • ¼ cup finely chopped walnuts1 cup freshly grated parmesan cheese
  • ¼ cup slivered sun dried tomatoes, patted dry

Directions

  • Combine cream cheese and Roquefort in mixer until smooth
  • Set aside
  • Combine spinach, parsley, basil and garlic in food processor. Slowly drizzle oil into food processor tube until smooth
  • Place in small bowl and thoroughly mix in walnuts and parmesan
  • Line a small loaf pan (5 ½ x 2 ½ inches- can be disposable) with plastic wrap leaving extra wrap hanging over the sides
  • Spread 1/3 of the cheese combination on the bottom of the pan, then layer 1/3 of the spinach/basil/parsley to mixture and then layer 1/3 of the sun dried tomatoes. Repeat until all ingredients are used
  • Cover the cheese loaf with the overhanging plastic wrap
  • Refrigerate for at least 24 hours
  • Let come to room temperature to serve
  • Invert onto serving dish and remove plastic wrap Serve with your choice of crackers or sliced toasted baguette
Santiago H. Posas
Associate
Santiago H. Posas
Associate
401-861-8200

Chocolate Lava Cake (slightly totally ripped off from Mark Bittman)

This surprisingly easy recipe makes between four and eight servings (depending on the size of your ramekins). It also takes no time to bake, meaning it’s easy to host with—plop in the oven as dinner is wrapping up, and if you time it right they’ll be fresh out of the oven just in time for dessert.


What you need to have in your kitchen:

  • Ramekins (4 oz.—recipe can be made using slightly larger or smaller ramekins, but one must be mindful of the cooking time)
  • Double-boiler or “jury-rigged” double-boiler (pot with a Pyrex-type bowl on it) At least one large bowl, preferably two.

Ingredients

  • 4 oz. (usually one bar) baker’s chocolate—can be bittersweet or semi-sweet
  • 8 tablespoons (one stick) of butter-plus extra for ramekins. (see step 3)
  • ¼ cup sugar
  • 2 eggs
  • 2 egg yolks—you’ll have four yolks and two whites total
  • 2 teaspoons flour-plus extra for ramekins. (see step 3)

Directions
Step 1:

  • Preheat oven to 450 degrees
  • With a small amount of butter, coat the sides of the ramekins, then toss flour in them
Step 2:

  • Whisk together eggs, egg yolks, and sugar in one large bowl until light and thick, then set aside
  • On double boiler, melt together chocolate and butter
Step 3:

  • Combine chocolate-butter mixture with egg-sugar mixture
  • Mix well
  • Stir in flour, slowly
  • The resulting mixture will keep in a fridge for several hours

 

Step 4:

  • Divide among ramekins and bake for 5-7 minutes—center should appear slightly under cooked. Once baked, place a plate on each ramekin and flip—cake should fall out of the ramekin in seconds. Can be garnished with ice cream, whipped cream, or fruit.

 

Alicia J. Samolis
Partner
Alicia J. Samolis
Partner
401-861-8200

The Bird’s Gin-Gin Mule

Ingredients

  • 2 ounces of Goya Ginger Beer
  • 2 ounces gin
  • 1 ounce fresh lime juice
  • 1 ¼ ounce simple syrup (simple syrup can easily be made by mixing one part water and one part sugar)
  • 7 fresh mint leaves (5 torn into small pieces, two whole)
  • Twist of lime
Directions

  • Pour Ginger Beer into a copper mug filled with ice
  • Combine and shake gin, lime juice, torn mint leaves and simple syrup
  • Strain contents over ginger beer
  • Top with two remaining mint leaves and garnish with lime twist
Steven E. Snow
Partner
Steven E. Snow
Partner
401-861-8200

Potato Latkes(Pancakes)

Serves 8

INGREDIENTS

  • 2 eggs
  • 3 cups grated, drained potatoes
  • 4 tbsp grated onion
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tsp cracker or matzo meal
  • 1/2 cup cooking oil

DIRECTIONS

  • Peel and grate potatoes
  • Soak in ice cold water for 15 minutes
  • Rinse and drain well
  • Beat eggs and add potatoes, onion, salt, pepper and meal
  • Mix together well
  • Heat half of the oil in frying pan and drop the potato mixture into it by the tablespoon
  • Fry until browned on both sides. Keep pancakes hot (until all are fried) by laying them out on a paper-towel lined cookie sheet; put in warm oven (250 degrees)
  • Add more oil for frying, as necessary
*Serve with applesauce &/or sour cream/yogurt

 

VARIATIONS: Can blend of white and sweet potatoes or of zucchini and white potatoes.

Original recipe from "The Art of Jewish Cooking" by Jennie Grossinger

Donald W. Suchma
Senior Counsel
Donald W. Suchma
Senior Counsel
617-292-7900
dsuchma@psh.com

Bohemian Houska (Czech)
Ingredients

  • 1 1/2 pkg. yeast<
Providence

40 Westminster Street
Suite 1100
Providence, RI 02903
401-861-8200

Boston

30 Federal Street
Boston, MA 02110
617-292-7900

Greater Boston

20 Pickering Street
Needham, MA 02492
781-444-2333

SouthCoast

128 Union Street
Suite 500
New Bedford, MA 02740
774-206-8200

e-Alert signup