PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Winter Holiday Feasting

The holiday recipes featured here focus on ingredients that are locally produced or can be obtained locally and on foods that are produced by local businesses. These recipes do not attempt to exclude ingredients that have been shipped in. We invite you to experiment and enjoy traditional party recipes, traditional recipes with a twist, and traditional recipes from other cultures and other parts of the world. Happy holidays!


  1. Spicy Hot Chocolate w/Cinnamon
  2. Toasted Almond Milk w/Honey
  3. Hot Buttered Rum


  1. Tapenade with Goat Cheese
  2. Pesto-Potato Hor D’oeuvres

Main Dish

  1. 1. Saddle of Venison
  2. 2. Roast Chicken w/Gravy
  3. 3. Cheese & Nut Loaf w/Nut Loaf Sauce (vegetarian)


  1. 1. Raw Cranberry Sauce (raw)
  2. 2. Cranberry Sauce for Giving Thanks

Breads & Rolls

  1. Homemade Bread Stuffing

Vegetable Side Dishes

  1. Baked Brussels Sprouts w/Chestnuts
  2. Naked Mashed Potatoes (raw, vegetarian)
  3. Pumpkin Mashed Potatoes
  4. Mashed Jerusalem Artichokes (local)


  1. 1. Cuban Flan
  2. 2. Cranberry-Pear Pie


Spicy Hot CHocolate with Cinnamon

4 cups milk
1 ancho chili (in the bulk spice & herb section) cut into 4 pieces with seeds removed
2 cinnamon sticks + 1 cinnamon stick for each mug
4 oz. semisweet chocolate, roughly chopped

  1. Combine milk, ancho chili, and cinnamon sticks in a saucepan over medium heat until steam starts to rise.
  2. Remove from heat and let this mixture steep for 10 minutes.
  3. Put semisweet chocolate into a medium-sized bowl.
  4. Strain liquid into the bowl and whisk.
  5. Put mixture into saucepan one more time and whisk and heat until chocolate is completely melted.
  6. Pour into mugs and serve with a cinnamon stick

Adapted by Julie Jaman from Martha Stewart Living (Jan. 2003)

Toasted Almond Milk with Honey

8 oz. slivered almonds (found in bulk at the Co-op)
4 cups milk
4 generous tablespoons honey
4 shots of amaretto (optional)

  1. Toast almonds in a dry skillet on your stovetop (they will turn brown and very fragrant).
  2. Put almonds into a saucepan with milk and heat to just steaming.
  3. Remove from heat and steep, covered, for about 30 minutes.
  4. Strain into 4 cups (1 cup each), each with a generous tablespoon of honey and a shot of amaretto.

Adapted by Julie Jaman from Martha Stewart Living (Jan. 2003)

Hot Buttered Rum
Serves 4

We used to come in from a day in the snow or a sail on the bay for this one, a most inviting drink for the holiday season. This version calls for ginger and cinnamon.

4 tablespoons ginger simple syrup
1 cup rum
4 cinnamon sticks
4 tablespoons ginger butter

  1. Put 1 tablespoon of ginger simple syrup into each of 4 mugs.
  2. Add ¼ cup rum along with 1 cinnamon stick to each of 4 mugs.
  3. Fill mugs with boiling water.
  4. Top each mug with a tablespoon of ginger butter.
  5. Serve with good cheer!

Ginger Butter: In a small bowl put about 2 tablespoons of finely chopped crystallized ginger, ½  teaspoon ground cinnamon, a pinch of ground cloves, a pinch of freshly grated nutmeg, and 1 stick (1/2 cup) unsalted butter (at room temperature). Combine thoroughly and shape into a log by rolling on parchment or waxed paper. Chill until firm and slice into 8 rounds.

Adapted by Julie Jaman from Martha Stewart Living (Jan. 2003)


Tapenade with Goat Cheese

½ to 1 jar Campagna Olive & Black Fig Tapenade
Goat cheese (small wheel or block)

Slice the wheel or block of goat cheese through the center horizontally producing two thinner wheels of cheese. Spread tapenade generously on top of each of the two sections of cheese. Heat just until cheese is slightly warm. Serve with a crusty artisan bread.
From Campagna in Lebanon, Oregon

Pesto-Potato Hor D’Oeuvres
A recipe which Anne Pietsch’s niece sent from Germany

4 big shallots
1 ½ pounds potatoes
2 Tbsp. olive oil
Salt and pepper to taste
Anne’s Basil PestO

1. Wash, peel and slice raw potatoes
2. Peel shallots and cut in rings
3. Boil potatoes and shallots 5 to 7 minutes, then strain everything
4. Arrange potatoes and shallots on a platter and spread with Anne’s Pesto
5. Sprinkle with Parmesan!

From Anne’s Pesto in Rainier, Washington


Saddle of Venison
Serves 6

1 saddle of venison (full length of the fillet)
1/4 pound of fat salt pork or thick bacon
2 cloves garlic
2 Tbsp. unbleached white flour
1/2 cup dry red wine
2 cups beef or venison stock
sea salt and freshly ground pepper to taste

A “saddle” consists of a portion of the backbone connected to both tenderloins or fillets and is considered the prime cut of venison. Trim off the ends of the rib bones close to the fillet–a small saw is the best implement for this procedure–and add the bones to the stockpot.

Cut half the salt pork or bacon into lardons. With a larding needle, insert lardons into each fillet, about 1/2 inch from the top. Slice two cloves of garlic into toothpick-thin slivers and insert at intervals along both fillets, puncturing the holes for the garlic with a toothpick or an awl.

Place on a rack in a stainless steel baking pan with the rib ends down and cover the fillets with the remaining salt pork cut into very thin strips, or with the bacon. Preheat oven to 550 degrees. Bake the roast at this temperature for five minutes, then lower to 450 degrees. Continue roasting another 1 1/2 hours, basting frequently with the drippings.

Remove the venison saddle to a heated platter and keep warm in the oven while making the sauce. Place the roasting pan on top of the stove over a medium flame and stir the flour into the drippings, scraping the bottom of the pan in the process. Add red wine and bring to a boil, stirring with a whisk. Add the stock and bring to a boil. Skim off foam that comes to the surface and allow the sauce to reduce slightly. Season to taste with sea salt and black pepper.

To serve, slice the fillet lengthwise, not across, the fillet, making slices about 1/4 inch thick. The meat should be well browned outside and bright pink inside. Spoon the sauce over the meat.


Roast Chicken with Gravy
Serves 6-8

1 whole chicken, wing tips, neck, about 4 pounds, fat glands and back skin removed
About 3 tablespoons olive oil
Melted chicken fat or melted butter
Several sprigs fresh rosemary or thyme
1 large onion, peeled and sliced
Sea salt and pepper
Unbleached flour
About 2 quarts chicken stock
The giblets, cooked in the stock (optional)

  1. Place the bird breast side up on a rack set in a roasting pan. Stuff the cavity with thyme or rosemary. Strew the onion slices in the pan. Rub salt and pepper into the skin and brush the bird with butter, chicken fat or olive oil.
  2. Set the bird in a 450o oven and reduce heat to 350o. Bake about 1 1/2 hours or until the legs feel loose in their sockets. Brush the bird occasionally with the drippings in the pan.
  3. When the bird is ready, transfer to a board and carve into pieces. Transfer chicken pieces to a platter and keep warm in the oven while making gravy. Reserve the carcass for making chicken soup.
  4. Place the baking pan on the stove. You should have at least 1/2 cup good drippings, hopefully more. Add an equal amount of unbleached flour. Stir flour into drippings over a medium flame until well amalgamated and the flour begins to turn brown. Add stock and bring to a boil, stirring vigorously with a wire whisk. Strain gravy into a pan. If it is too thick, add a little water. If it is too thin, let it boil uncovered until it reduces a bit. Chop the optional giblets very fine and add to the gravy. Just before serving, season to taste with sea salt and pepper. Serve with mashed potatoes or brown rice.


Cheese & Nut Loaf
A rich and filling vegetarian meat loaf

2 Tbsp. butter or oil
1 onion, diced in ¼ inch pieces
1 ½ cups chopped mushrooms
2 cloves garlic, minced
1 small green pepper, cut into small squares
1 tsp. each dried thyme, savory, and marjoram
½ tsp. dried sage
salt & freshly ground pepper
1 ½ cups cooked brown rice
1 ½ cups walnuts, ground or finely chopped
4 eggs
1 cup cottage cheese
¾ pound grated cheese: Cheddar, Gruyere, Fontina, smoked, individually or in combination (no matter which you choose, include some Parmesan!)
¼ cup mixed fresh herbs, such as parsley, oregano, thyme

Preheat oven to 350º

  1. Heat the butter or oil in a skillet and cook the onion until it begins to soften.
  2. Add the mushrooms, garlic, green pepper, dried herbs, and a little salt and pepper. Then cook until the mushrooms and peppers are soft.
  3. Place the cooked vegetables in a large bowl, add all the remaining ingredients, and mix well.
  4. Check the seasoning. Leave it a big under salted at this point because the saltiness of the cheeses will become more apparent later.
  5. Line the bottom and sides of a 9-inch bread pan with two crossed rectangles of baking parchment or foil, leaving about 3 inches overhanging on each side. Liberally butter the lined pan, including the ends.
  6. Put the cheese and nut mixture in the pan, rap the pan sharply on a counter once or twice to get rid of air bubbles, then smooth out the top with a spatula or spoon.
  7. Fold the overhanging paper over the top. Bake in a preheated 350º oven for about 1 hour, until firm to touch.
  8. Remove the pan to a cooling rack and let it sit for 5-10 minutes. Pull the paper back from the top of the loaf and turn it out onto a serving platter.
  9. Garnish with vegetables, or tomatoes, or serve with yeast gravy and parsley. Perhaps some grated cheese over top.
  10. Serve with Nut Loaf Sauce (recipe follows), mushroom gravy, or béchamel.

Makes 1 9-ince loaf

Nut Loaf Sauce
Serve with the Cheese and Nut Loaf above. Also goes well with green leafy vegetables such as chard, kale, mustard, and spinach.

2-2 ½ cups mushroom stock, vegetable stock, or water
2-4 Tbsp. nutritional yeast
¼ cup unbleached white flour
5 Tbsp. light sesame or light olive oil
1 Tbsp. butter
2 Tbsp. soy sauce
2 tsp. Dijon mustard
freshly ground pepper
1 large clove of garlic, pounded to a paste or put through a press
¼ cup sherry

  1. Put the stock on to heat so that it is boiling when needed.
  2. Toast the yeast and flour in a heavy saucepan, stirring over medium-low heat until fragrant and lightly browned.
  3. Add the oil and butter and cook for 5 minutes.
  4. Slowly whisk in 2 cups of the boiling stock, then lower the heat and simmer gently for 20 minutes.
  5. Add the soy sauce, mustard, pepper, garlic, and sherry. Cook for another 5 minutes. If necessary, thin with additional stock.
  6. Taste for salt. Adjust other seasonings as desired.

Makes 2 ½ – 3 cups

From The Tassajara Recipe Book: Favorites of Guest Season by Edward Espe Brown

Side Dishes

Home-made Bread Stuffing
Yield: 6 to 8 cups, enough for a 12-pound bird.

½ pound (2 sticks) butter
1 cup chopped onion
½ cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs
1 Tbsp minced fresh tarragon or sage leaves, or 1 tsp dried tarragon or sage, crumbled
Salt and freshly ground black pepper
½ cup chopped scallions
½ cup chopped fresh parsley leaves.

  1. Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
  2. Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
  3. Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

Source: NY Times Recipe

Baked Brussels Sprouts with Chestnuts
Serves 4

2 cups of Brussels sprouts, cooked
½ pound chestnuts
Chicken stock or beef stock
Bread crumbs

  1. Fill a baking dish with chestnuts and sprouts, layering sprouts and chestnuts.
  2. Dot each layer with butter.
  3. Moisten lightly with the stock.
  4. Cover and top with the bread crumbs and butter.
  5. Bake uncovered at 350º for 20-30 minutes.


Raw Cranberry Sauce
Special equipment: food processor

1 cup cranberries
1 cup apple (peeled, cored and chopped)
½ cup dates (pitted, un-soaked)
1 Tbsp. lemon juice

Place dates and lemon juice in a food processor and blend well. Add cranberries and apples. Pulse chop until blended. Chill and serve.

Contributed by Jai Deardorff, The Co-op Commons, Nov./Dec. 2006

Cranberry Sauce for Giving Thanks

12 oz. fresh cranberries
1 cup maple syrup
¼ cup water
pinch of cinnamon and cloves (optional)
honey to taste

Wash the cranberries and put in a pan. Pour the maple syrup and water over them, add the optional spices, and bring to a simmer. Cook until the cranberries pop open, about 10 minutes. Remove from heat and allow to cool for about 15 minutes. Stir and taste. Add honey by spoonfuls, stirring, until it is a little bit sweeter than you will want (it will lose some of its sweet taste when you chill it). Allow to cool to room temperature, then refrigerate until ready to eat.


Naked Mashed Potatoes
Special equipment: high-speed blender

1 Tbsp. white onion
1 head of cauliflower (chopped)
½ cup almond milk
1 tsp. black pepper
1 Tbsp. Braggs liquid aminos or Nama Shoyu

Place all ingredients in a high-speed blender and blend until smooth and creamy, place on a plate in dehydrator or low-temperature oven until warm.

Contributed by Jai Deardorff, The Co-op Commons, Nov./Dec. 2006

Pumpkin Mashed Potatoes

2-3 parts potatoes (i.e. German Yellow), washed and cut into big chunks
1 part sweet potatoes (i.e. Garnet), peeled and cut into big chunks
1 part butternut squash, peeled and cut into big chunks
Lots of butter
Cream, sour cream, half & half, buttermilk, yogurt, crème fraiche, whole milk, or a combination of these, used generously
A generous grating of nutmeg
A pinch of mace, if you have it
A pinch of allspice as well, if you have it
Plenty of salt and pepper

Bring water to a boil and then steam potatoes, sweet potatoes, and squash over simmering water until fork tender. Mash the vegetables with a potato masher, fork, or whisk and add butter and dairy and spices until you like the consistency and flavor. Serve and enjoy.


Mashed Jerusalem Artichokes
15-16 Jerusalem Artichokes

To each 4.55lt (8 pints) Water allow:
25g (1oz) Salt
25g (1oz) Butter
Salt and Pepper, to taste

  1. Wash, peel and shape the artichokes in a round or oval form.
  2. Put into a saucepan with enough cold salted water to cover them.
  3. Boil gently until tender.
  4. Drain and press the water from them and beat with a fork.
  5. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt.
  6. Keep stirring over the heat until the artichokes are quite hot and serve.

Time: About 20 minutes. 

Seasonable from September to June, enough for 6 or 7 persons.



Cuban Flan
Flan is a traditional Latin treat. In Cuba it is served during the holidays or on special occasions. The following is an old family recipe, rich and smooth.

¾ cup organic cane sugar (for caramel)
2 cans organic sweetened condensed milk
2 cans organic whole milk or half & half (refill condensed milk cans)
6 fresh eggs
1 Tbsp. organic vanilla extract

Heat oven to 350º

  1. For the Caramel: In a heavy saucepan, at medium heat, cook sugar, stirring constantly, until it liquefies. Be careful, it is very hot. When the liquid sugar reaches a nice amber color, pour into a 9” round cake pan. Using a potholder, tilt the pan so the caramel coats the bottom of the pan. Set aside.
  2. To make the Flan: In a large bowl whip the two milks with the eggs and add vanilla. Pour the milk mixture through a strainer (this keeps out egg strands so the flan is truly creamy) into the caramel pan. Fill the pan as high as possible with the flan mixture. Place the flan in a larger pan; pour in enough water to reach half-way up the flan pan.
  3. Bake for 1 hour or until the top is slightly brown and a toothpick inserted in the center comes out clean. Keep water level half-way up the pan; check after a half-hour and add more hot water if needed. Remove flan from the water bath and let cool. Refrigerate overnight.
  4. To serve place the pan in a little bit of hot water (to loosen the caramel at the bottom), run a knife around the edge, and invert onto a plate that has sides to catch the caramel. Serve thin slices with caramel drizzled on top.
  5. Tips:
  6. While making the caramel, keep the cake pan warm by placing it in a little bit of hot water, to make the caramel coat the bottom of the pan easily.
  7. Moving the filled pans can be tricky, so place the larger pan and the caramel pan in the oven on the edge of the rack, then fill the pans (flan mixture and water), then all you have to do is carefully slide the pans into the oven to bake.
  8. Share any leftovers with four-legged friends!

Contributed by Margarita Courney, The Co-op Commons, Nov./Dec. 2006

Cranberry-Pear Pie
Use a piecrust made with butter or lard for this delicious, tart holiday pie.

1 homemade piecrust dough
12 ounces fresh cranberries
1 cup maple syrup
6 large pears
4 1/2 tsp. arrowroot dissolved in
2 Tbsp. cold water

Line a 9-inch pie plate with pie crust dough and reserve the rest for making lattice. Place cranberries and maple syrup in a saucepan. Peel and core the pears and cut into 1/2-inch pieces, adding to maple syrup as you cut. Bring syrup to a boil and cook, stirring, for several minutes until cranberries begin to pop. Add the arrowroot mixture and cook another minute more, stirring constantly. Let cool slightly. Pour into pie shell. Make a lattice to cover the pear mixture and bake at 350 degrees for about 45 minutes.


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