Theresa Stolzfus comes from a family of foodies and together with her daughters owns Mise en Place, a culinary store on the 300 Block of North Queen Street in downtown Lancaster (miseenplacekitchenstore.com). Mise en Place, a culinary term which means to “put in order” before beginning to cook, offers a range of products that make cooking easier, as well as gift ideas for epicureans and hosts.
Holiday Punch
Serves 12-15
My mother-in-law makes this punch at all of our Thanksgiving and Christmas gatherings. It is always served later in the day with a cheese tray and desserts—it is so refreshing. Plus, it’s so very simple with only three ingredients.
Ingredients:
1 12-ounce can frozen cranberry/raspberry concentrate
1 12-ounce can frozen white grape juice
2 1-liter bottles club soda (8 cups)
OR
8 cups sparkling wine
Directions:
1. Mix in a punch bowl and serve chilled.
2. Garnish with cranberries and lemon spirals.
Brussels Sprouts Au Gratin
Serves 6
This is my go-to dish to make a day before or even the morning of family gatherings. Heavy cream and cheese makes everyone decide to love Brussels sprouts. It’s a real comfort dish.
Ingredients:
2 tablespoons unsalted butter, cut into pieces, plus more to grease dish
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
½ cup heavy cream
½ cup grated white cheddar cheese
½ cup breadcrumbs
Directions:
1. Preheat oven to 400º and grease 2-quart baking dish with butter. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until tender, about 8-10 minutes.
2. Drain Brussels sprouts and coarsely chop. Transfer to the prepared baking dish; toss with red pepper flakes, salt and pepper to taste and spread evenly. Pour cream on top, sprinkle with cheese and breadcrumbs and dot with butter pieces.
3. Bake the gratin until bubbly and golden brown, about 15 minutes.
White Chocolate Peppermint Cookies
Makes 2 dozen
It would not be Christmas without our annual cookie bake. This white chocolate peppermint cookie is one of our favorites to make. We have so much fun being together, and this day puts us in a Christmas mood for sure.
We get our love of baking from my mom, my daughters’ Oma, who was the most amazing baker and cook. My dad still makes cookie recipes my mom made.
Ingredients:
½ cup sugar
6 tablespoons butter, softened
1 egg (large)
½ teaspoon peppermint extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
23 peppermint candies, crushed and divided
2 tablespoons vegetable shortening
2 4-ounce bars white chocolate, chopped
Directions:
1. Beat sugar and butter at medium speed with electric mixer for 2 minutes or until fluffy. Add egg and peppermint extract, beating just until blended.
2. Stir together flour, baking powder and salt, gradually add to butter, beating just until blended. Stir in 1/3 cup finely crushed candies.
3. Shape dough into 2 logs (about 2 inches in diameter) wrapping each in plastic wrap. Freeze until firm (about 45 minutes).
4. Preheat oven to 350. Cut each log into ¼-inch thick slices and place on parchment lined baking sheets. Bake for 10 minutes or until lightly browned. Cool on racks for about 20 minutes.
5. Melt shortening and chocolate in medium bowl by microwaving 1 minute and stirring every 30 seconds until melted.
6. Spoon chocolate mixture over cookies and sprinkle with remaining crushed candies. Let stand until chocolate is firm.
Recipes and styling by Theresa Stoltzfus | Photography by Donovan Roberts Witmer