Three rad recipes to try this holiday season

Elle Davis, Co-Fold Editor

Let’s be real, the holidays are about food. That’s why The Wolf has collected three fresh recipes from Tualatin families to test at your next feast: we want to share the love!

Firstly, we have a Mediterranean-inspired appetizer from the Fetherston family: vegetable bruschetta. Start by gathering eight roma tomatoes, eight slices of fresh mozzarella, basil leaves, your balsamic vinegar of choice and garlic salt. Cut the tomatoes in half, then sandwich a slice of mozzarella between two small basil leaves. Top with a drizzle of balsamic vinegar and a pinch of garlic salt to bring out all the flavor this simple but tasty dish has to offer.

Next, we recommend you try Bobbie Glick’s recipe for brisket roast. A Jewish staple, this hearty main course is sure to pair well with your favorite potato-based sides. To make it, you will need three to five pounds of brisket (or a size appropriate for the group you are cooking for), a jar of Heinz Chili Sauce, one 12-ounce can of light beer, one to two yellow onions and one to two cups of Mogen David grape wine. Start by preheating your oven to 375 degrees. Then, place the brisket in a roasting pan, covering it with the sliced onion and the entire jar of chili sauce. Fill that empty jar with water and pour it, the beer and the wine over the brisket. Stir gently until combined. The onions should stay on top of the meat, and the key is to cover it with the liquid so it doesn’t dry out. Then place the brisket in the open (fat side up) and bake for 30 minutes per pound. Remove from the oven once the brisket is tender, then transfer to a cutting board, trim fat off the top, slice, serve and, most importantly, enjoy!

And finally, a recipe for the most important dish of your holiday meal: dessert! There are so many delightful confections to choose from but we recommend the impossible-to-mess-up snezhinki, or snowflake cookies. To start, preheat your oven to 350 degrees. Then, cream one cup of butter and a teaspoon of vanilla until smooth. Fold in six tablespoons of powdered sugar and two cups of flour. Mix in your choice of pecans or walnuts. Roll the dough into one inch balls and place them on an ungreased cookie sheet. Bake for 12 minutes. Lastly, roll the dried cookies in powdered sugar and dust with sugar grains for the illusion of frost crystals. These little delights are sure to pair well with any hot drink, so be sure to try dipping them in your coffee, cider or the traditional cup of tea. 

Happy holidays and happy cooking from your friends at The Wolf!