• December 2015

Edible Education Helps Kids Cook Over the Holidays With a Dozen Recipes to Celebrate the 12 Days of Christmas

“On the 12 days of Christmas, my true love gave to me …” hums Edible Education Chef Whitney Trent, who shares a dozen recipes sure to spread some joy this holiday season.

“We love teaching the nation’s kids to cook, and we know that even elementary school-age children can help in the kitchen to prepare these fun recipes,” she insists. “Enjoy!”

Scroll down for a new recipe every day from December 1-12. Learn more about the 12 days of Christmas, which many Christian denominations consider the 12 days from Dec. 25 through Jan. 5.

For more recipes, and to learn more about how you can enroll your child in Edible Education classes, or to bring Chef Ann Butler’s program to your community, visit www.EdibleEdu.com.


Twelve Drummers Drumming: Asian Glazed Donuts

What you’ll need:

1/2 cup olive oil
1 cup water
1 T. Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp. agave nectar (or sugar or honey)
3 cloves garlic
1 tsp. ginger, grated
2 T. chives or scallions, chopped
1 tsp. sesame seeds

Equipment: heavy saucepan, measuring cup, platter, tongs

Here’s how:

  • Step 1: In a heavy large saucepan, with a little olive oil, brown chicken on high for 3-4 minutes.
  • Step 2: Add water, balsamic, soy sauce, agave, garlic, ginger, and hot sauce and cook on high until liquid comes to a boil.
  • Step 3: Reduce heat to low and simmer, covered, for about 20 minutes.
  • Step 4: Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it starts becoming thick.)
  • Step 5: Transfer chicken to a platter and pour glaze on top.
  • Step 6: Top with chives and sesame seeds and serve.


Eleven Pipers Piping: Piped Duchess Potatoes

What you’ll need:

2 lbs russet/baking potatoes
1/2 cup butter, plus additional for topping
salt and pepper, to taste
1 large egg

Equipment: baking sheet, parchment paper, peeler, fork, large bowl, piping bag (or plastic bag)

Here’s how:

  • Step 1:Preheat oven to 400F, then line a baking sheet with parchment paper.
  • Step 2: Peel and quarter potatoes and place them in a large pot of boiling water.
  • Step 3: Cook until potatoes are tender; drain the water and transfer the potatoes to a large bowl.
  • Step 4: Add butter and seasonings and mash the potatoes well. Cool for 10 minutes, until potatoes are not hot to the touch, then mash the egg into the mixture until the potatoes are smooth.
  • Step 5: Transfer potatoes to a piping bag fitted with a large star tip — or into a plastic bag with the corner cut out.
  • Step 6: Pipe potatoes onto baking sheet to form swirling peaks (about 2-inches across), and brush with the additional melted butter.
  • Step 7: Bake for 15-20 minutes, or until golden brown and serve hot.

Ten Lords a-Leaping: Green Apple Fruit Frogs

What you’ll need:

1 green apple
handful of grapes
1 marshmallow
2 chocolate chips

Here’s how:

  • Step 1: Cut the apple so the frog can sit on the plate; slit the front so it has a smiling mouth.
  • Step 2: Slice the grapes to form arms and legs.
  • Step 3: Mash the marshmallow into eyes, give your frog some eyeballs with the chocolate chips.

Adorable, right? Photo by chilledmyspine.


Nine Ladies Dancing: Pumpkin and Chocolate Tiramisu Ladyfingers

What you’ll need:

27 to 30 ladyfingers (from a 14.2-ounce package)
1 cup mascarpone cheese
1-1/4 cups cold heavy cream
3/4 cup confectioners’ sugar
5 tsp. hazelnut coffee
1 can (15 ounces) pure pumpkin puree
2 ounces semisweet chocolate, roughly chopped, or chips
1 T. unsweetened cocoa powder, plus 1-1/2 teaspoons for dusting
1/4 tsp. ground cinnamon, for dusting

Equipment: bowls, measuring cups and spoons, spatula, plastic wrap

Here’s how:

  • Step 1: In a large bowl, whisk mascarpone until smooth.
  • Step 2: Add 1 cup of cream, confectioners’ sugar, and 2 T. of coffee. Whisk until soft peaks form, for about 5 minutes.
  • Step 3: With a rubber spatula, fold in pumpkin puree until completely incorporated.
  • Step 4: In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth.
  • Step 5: Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
  • Step 6: In a small bowl, whisk cocoa into 1/3 cup hot water; then add coffee.
  • Step 7: Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture.
  • Step 8: Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Then add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture.
  • Step 9: Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
  • Step 10: To serve, combine 1-1/2 t. cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.

Image bychocolatemoosey”:http://www.chocolatemoosey.com/2012/10/07/pumpkin-tiramisu-with-pumpkin-butter-caramel-sauce-for-sundaysupper/


Eight Maids a-Milking: Coconut Hot Chocolate

What you’ll need:

4 cups coconut milk
4 T. cocoa powder
4 T. honey or agave
2 tsp. vanilla
Garnish: whipped cream, mint, cinnamon

Here’s how:

  • Step 1: Pour coconut milk into a saucepan.
  • Step 2: Stir in rest of ingredients.
  • Step 3: With a wooden spoon, stir mixture until it simmers.
  • Step 4: Pour into mugs, garnish as desired. Enjoy!


Seven Swans a-Swimming: Paprika Salmon Over Spinacch

What you’ll need:

2 pounds salmon fillets1 T. brown sugar1/4 cup orange juice2 T. (plus 1 t.) olive oil, divided2 t. thyme, divided1 t. cinnamon1 t. grated orange peel1/2 t. sea salt1 t. paprika10 ounces fresh spinach leavesOptional: Top the spinach with sliced fresh strawberries

Equipment: measuring spoons, glass dish, bowls, tongs to flip salmon

Here’s how:

  • Step 1: Mix orange juice, olive oil, and thyme in small bowl.
  • Step 2: Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes, longer for extra flavor.
  • Step 3: Preheat oven to 400°F.
  • Step 4: Mix brown sugar, paprika, cinnamon, orange peel, remaining thyme, and sea salt in small bowl.
  • Step 5: Remove salmon from marinade. Place in greased foil-lined baking pan. Discard remaining marinade.
  • Step 6: Rub top of salmon evenly with paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork
  • Step 7: Heat remaining oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.


Six Geese a-Laying: Cheesy Omelettes

What you’ll need:

2 eggs / omelet
2 T. water
1/8 tsp. salt,
Dash of pepper
1 tsp. butter
1/3 to 1/2 cup filling of your choice: shredded cheese, finely chopped ham, baby spinach

Equipment: nonstick omelet pan or skillet, bowl, fork, spatula

Here’s how:

  • Step 1: Beat eggs, water, salt and pepper in small bowl until blended.
  • Step 2: Heat butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom.
  • Step 3: Pour in egg mixture and let it set on the edges, tilting pan and gently moving until the omelet is cooked.
  • Step 4: Place filling on one side of the omelet, then fold in half with turner.
  • Step 5: Let sit for about 30 seconds, then slide omelet onto plate.


Five Golden Rings: Citrus and Red Onion Salad with 5 Kinds of Oranges

What you’ll need:

5 types of oranges, peeled and sliced (options include: mandarin, navel, clementine, pomelo, and blood orange, or your favorite variety)
2 small red onions
1 T. cumin seeds
1 T. chopped mint
6 T. olive oil
1 can black olives, drained
Salt and pepper, to taste

Here’s how:

  • Step 1: Peel and slice the oranges thinly; catch the juice and pour into a small bowl. Arrange a few slices of each on four plates.
  • Step 2: Slice onions thinly, and place on top of oranges.
  • Step 3: Sprinkle with cumin seeds, black pepper, and chopped mint.
  • Step 4: Drizzle olive oil over each salad, and pour remaining juice from oranges on top, as well.
  • Step 5: Marinate for 2 hours in the refrigerator.
  • Step 6: Before serving, top with olives, and salt and pepper.


Four Calling Birds: Delicious Deviled Eggs

What you’ll need:

6 large eggs
2 T. mayonnaise
1/8 t. salt, dash of pepper
Option: Garnish with a sprinkling of paprika

Here’s how:

  • Step 1: Place eggs in a saucepan, and add enough water to cover them.
  • Step 2: Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  • Step 3: Drain immediately, then cool eggs by re-filling the saucepan with cold water and a few ice cubes.
  • Step 4: When cool to the touch, remove the egg from the shell by tapping each one firmly on the counter until cracks form all over the shell. Peel under cold running water.
  • Step 5: Slice eggs in half lengthwise, and remove the yellow yolks.
  • Step 6: To make the filling, mash yolks and add mayonnaise, salt, and pepper, and mix thoroughly.
  • Step 7: Spoon yolk mixture into egg whites.
  • Step 8: Garnish, if desired. And serve. Yum!


Three French Hens — With Veggies:

What you’ll need:

1/2 cup red wine vinaigrette dressing
1 tsp chopped fresh rosemary leaves, plus 4 sprigs
1 tsp chopped fresh oregano leaves, plus 4 sprigs
1 tsp chopped fresh thyme leaves, plus 4 sprigs
1 tsp chopped fresh parsley leaves, plus 4 sprigs
4 Cornish game hens, rinsed
1 lemon, cut in quarters
1 (16-ounce) bag baby carrots
2 whole yellow onions cut medium dice
1/2 pound red potatoes, cut into small chunks
Salt and fresh ground black pepper, to taste

Equipment: baking sheet, aluminum foil, baking rack, small bowl, large bowl, measuring spoon, roasting pan, instant-read thermometer

Here’s how:

  • Step 1: Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
  • Step 2: Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons.
  • Step 3: Generously rub the hens inside and out with the herb-and-dressing mixture.
  • Step 4: Stuff each hen with a sprig of each herb and a piece of lemon.
  • Step 5: In a large bowl, combine the carrots, onions, and potatoes with the reserved 2 tablespoons of dressing mixture, and a generous pinch of salt and pepper.
  • Step 6: Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees when inserted into the thickest part of the thigh, about 50 to 55 minutes.
  • Step 7: Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving.
  • Step 8: Transfer the hens to a large serving tray with the roasted vegetables.

Photo by Craige Moore, Flickr


Two Turtle Doves: Chocolate Pecan Turtles

What you’ll need:

36 mini pretzels
1 bag Rolo candy
36 pecan halves

Equipment: baking sheet, parchment paper, spatula

Here’s how:

  • Step 1: Preheat oven to 350-degrees.
  • Step 2: Line a baking sheet with parchment or wax paper.
  • Step 3: Place pretzels on the baking sheet, and put one candy on top of each pretzel.
  • Step 4: Put pan in oven until chocolate is barely melty, about 5 minutes.
  • Step 5: Remove the pan from the oven, and put 1 pecan half in the center of each chocolate and push down. Yum!

Image by veronicascornucopia.com


One Partridge in a Pear Tree: Turkey Pears

What you’ll need:

1/2 Bosc pear
1 clementine or apple (peel)
1 banana
10 grapes
dollop of cream cheese
2 mini chocolate chips or raisins
1/4 cup pomegranate seeds or dried cranberries

Equipment: knife, apple peeler, spoon, plate

Here’s how:

  • Step 1: Remove the stem from the pear, cut the pear in half, and place it face down in center of a dinner plate with the widest part of the pair near the bottom of the plate.
  • Step 2: Peel the clementine and arrange the segments in a fan shape around the pear to make the turkey’s wings.
  • Step 3: Place grapes at the tip of the clementine segments or slices to create fuller wings
  • Step 4: Slice the banana and place on the ends of the grapes, and top the banana slices with pomegranate seeds or dried cranberries.
  • Step 5: Peel apple skin and use to create the turkey’s beak and feet.
  • Step 6: Use a dollop of cream cheese to make eyes with raisins or chocolate chips.
  • Step 7: Take a photo of your creation, then eat!

Image courtesy of Erica Davis

Coming soon:

  • 12 Drummers Drumming
  • 11 Pipers Piping
  • 10 Lords a-Leaping
  • 9 Ladies Dancing
  • 8 Maids a-Milking
  • 7 Swans a-Swimming
  • 6 Geese a-Laying
  • 5 Golden Rings
  • 4 Calling Birds
  • 3 French Hens
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