Welcome back to The Forge’s seasonal recipes column! This season we’re highlighting three delectable seasonal dishes, ones that will pair with whatever and however your family celebrates the holidays. Both of these dishes are central to our holiday spirit since it doesn’t feel like the holidays without making stuffed mushrooms or baking cookies. Enjoy!
Since the 1970’s my family has made stuffed mushrooms for every holiday. This recipe is my Irish Nana’s crowning glory, who famously cooks everything at “350 for an hour” no matter what the directions call for. What I’m trying to say is that this recipe is simple, a family favorite, and extremely difficult to mess up.
- 1 roll of Jimmy Dean original sausage
- 16 oz tub of philadelphia cream cheese
- Around 24 large white mushrooms
- Salt and pepper
Wash and dry the mushrooms, break off the stems cleanly to form a mushroom cup, and knead the entire package of sausage into the cream cheese together in a bowl. Season to taste. Ball a tablespoon of the sausage mixture into the mushrooms and place on a parchment lined baking tray. Bake 350 for 30 minutes, or until the sausage is fully cooked. Broil for 5 minutes until the stuffed mushrooms look crispy.
Earthquake cookies will rock your world, literally. They’re another easy and relatively quick recipe to prepare, and although this isn’t a family recipe, they are a replica of Pierre Lafond earthquake cookies.
- ¼ cup melted butter
- 2 ounces unsweetened chocolate
- 2 eggs
- 1 cup sugar
- 1 cup flour
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ cup powdered sugar (not for the dough)
Mix melted butter, sugar, vanilla, and eggs. Mix dry ingredients in a separate bowl and slowly combine with wet ingredients. Melt the two ounces of chocolate and mix into the dough. Chill for one hour and preheat the oven to 350. Roll the dough into tablespoon sized balls and roll in powdered sugar. Bake for 10 minutes.
Mushrooms [Image Credit: Burke Bessette]
Earthquake cookies [Image Credit: Kelly Meeder]