From our kitchen to yours: Perfect plates for passing

Happy holidays from the Pierce PR team! While our operations are mostly remote, we love to come together and celebrate the incredible people we get to call colleagues.

This year, many of our gatherings have been anchored in food and great company, from a Thanksgiving potluck to a team cooking class. In the spirit of coming together over a shared meal, we collected a few of our favorite food and drink recipes that make us feel warm, happy and connected during the holidays and beyond!

Continue reading to see what our team is cooking up this season! On behalf of us all, we wish you a holiday season filled with abundance and a year of joy and light ahead.

Mckenzie Masters, Senior Account Manager
You know those recipes that take you back to a specific moment in time? For me, the holiday season isn’t complete without making a Cranberry Christmas Cake or two. It can be eaten warm or cold (my favorite is to drink with a hot cup of coffee!), and it’s so easy, anyone can make it. For a fun twist, add in some orange zest.

Ingredients:

• 3 eggs
• 2 cups sugar
• ¾ cup butter, softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 12 oz fresh cranberries

Instructions:

• Preheat the oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the butter and vanilla; mix for two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
• Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!

Recipe from Barefeet in the Kitchen

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Bri Carlesimo, Senior Account Manager

Growing up Italian, my family has many holiday treats and sweets we love to bake during the season. My mom’s kitchen constantly smells of sugar and love, and one of my favorite holiday cookies to steal off the kitchen counter is pizzelles* (a waffle, wafer-like cookie). Although I’m now gluten-free, my mom and I have found a recipe that is still just as delicious as its wheat-filled counterpart, and I make them to bring everywhere during the holiday season. For a yummy twist, add in cocoa powder and make them chocolate! 

*Note: you do need to buy or own a pizzelle maker to bake these at home! 

Ingredients:

• 1 ½ cups gluten free flour blend 
• 2 teaspoons baking powder
• dash salt
• ¾ cup sugar
• ½ cup butter melted
• 3 eggs large
• 2 teaspoons pure vanilla extract

To make the chocolate flavor, add:

• 3 tablespoons cocoa powder
• 3 tablespoons additional sugar

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Carson Brown, Account Coordinator

Some families like eggnog or cranberry mimosas during the holidays. However, in my family, no gathering is complete without apple cider rum punch. It’s the perfect festive drink to wash down the rich sweets of the season. Pro tip: Swap the rum for whiskey for a little extra punch!

Ingredients:

• 1.5 cups of rum (of your choosing)
• ½ gallon of apple cider
• ⅓ cup of cointreau or triple sec
• ⅓ bottle of prosecco
• 1 large lemon
• 2 oranges

Instructions:

• Mix first 4 ingredients in large pitcher or serving bowl
• Juice the lemon and add to mixture, put halves into pitcher
• Serve with orange slices in a festive glass and enjoy!

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Julia Bonner, President

I’m an admitted sucker for holiday-themed treats during November and December. And if said treat includes peppermint, I’m getting two. One sweet my mom made every holiday season was homemade chocolate peppermint bark. It’s the perfect confection to package up and give to friends, teachers, neighbors, colleagues and everyone in between. It’s also easy to make and even easier to enjoy, so what’s not to love? 

The recipe is simple and delicious. One tip I’ve learned after years of watching my mom master her chocolate craft: make space in your refrigerator before you begin baking so the chocolate has a flat place to cool.

Ingredients:

• 12 oz. semisweet chocolate, chopped
• 12 oz. white chocolate, chopped
• 1/2 tsp. peppermint extract
• 8 candy canes, crushed

Instructions:

• Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to a simmer over medium heat.
• Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. 
• Stir in extract. Pour into the prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes. 
• Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. 
• Pour over set semi-sweet chocolate then top immediately with candy canes. 
• Refrigerate until set (about 20 minutes). 

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Kara Weller, Communications Specialist

A Tom & Jerry, or “Jolly” as my Grandpa Roy called it because that’s how the drink made you feel, is a Christmas-time staple in my home state of Wisconsin. The drink, served hot, is similar to eggnog, but sweeter, and all around better. As kids, we’d enjoy a hot mug of milk and Tom & Jerry batter, sans alcohol. The batter can be frozen to save for later. Pro tip: purchase the batter premade.

Yield: 1 drink, with batter for about 10 drinks

For the Batter:

• 6 eggs (yolks and whites separated)
• 1 pound sugar
• 1 ounce añejo rum
• 3 tablespoons vanilla extract
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 dashes Angostura bitters

For Each Drink:

• 6 ounces milk
• 1 ounce añejo rum
• 1 ounce V.S. Cognac

Step 1

Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate the batter.

Step 2

Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.

Recipe from NYT Cooking

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Kallie Butler, Account Coordinator

My family has several holiday traditions that I hold dear to my heart, and one of the yummiest recipes I make every year is Christmas Eve fettuccine. Yes, we were 100% inspired by “The Holiday” (any Mr. Napkin Head fans in the building!?). The pasta is best served with lots of bread, wine and good company.

Ingredients:

• 1 package of penne or fettuccine
• ¼ tsp salt
• ½ tsp pepper
• 1 stick butter
• 1 pint heavy cream
• 1 block cream cheese
• 1 cup parmesan cheese

Instructions:

• Bring pasts to a boil, adding salt and olive oil as needed
• On medium heat, combine butter and heavy cream; bring to a low boil
• Slowly add in cream cheese and stir until melted
• Add in parmesan, stirring occasionally until combined
• Pour sauce over noodles and enjoy!

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Sarah Mickle, Director of Operations

I still remember the day I was invited to a holiday party at my very first grown up job. We were all supposed to bring an appetizer to share and I really wanted to impress everyone, so naturally I ran to my (now) mother-in-law who is the QUEEN of hosting. She shared this simple recipe with me and it was a massive hit! I left feeling so proud. I now bring these Christmas Party Pinwheels to nearly every holiday gathering. Pro tip: these are great to balance out all the sweets served at holiday parties!

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1 package (0.4 ounce) ranch seasoning
• 1/2 cup minced red bell pepper
• 1/2 cup minced green bell pepper
• 1/4 cup sliced green onions
• 1/4 cup sliced olives
• Slices of deli ham or turkey
• 4 – 10” flour tortillas (I like to use green to make them more festive)

Instructions:

In a bowl, beat cream cheese and ranch seasoning until smooth. Add red pepper, green pepper, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Add sliced ham or turkey. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.

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Evan Dorian, Intern

As a college student living by myself for the first time, I’m learning the joy of cooking. My family has never been big on cooking holiday foods, but I’m looking to change that by bringing some heat to the cold months with crispy, spicy jalapeño poppers. This is certainly an evergreen food – and it works as either a snack at a holiday party or a main course for a nice December meal – but there’s nothing like some savory spice during winter!

Ingredients:

• 4 jalapeños
• 2 oz. cream cheese
• ½ cup bacon bits
• ⅓ cup shredded cheese of choice
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup panko crumbs
• 1 tbsp butter

Instructions:

• Cut jalapeños in half, lengthwise.
• Use a spoon to scoop out the seeds and membranes.
• In a medium bowl, mix bacon bits (optional), cream cheese, shredded cheese, and spices together.
• Scoop the filling into the center of each jalapeño.
• Melt butter. Combine with panko crumbs.
• Coat stuffed pepper halves in bread crumbs.
• If using air fryer: cook at 375˚F for 7-9 minutes, or to desired crispness.
• If baking in oven: bake at 400˚F for 15 minutes, or to desired crispness.
• Serve immediately!