Holiday Greetings: Recipes & Traditions From The Stonewall Family

The celebrations have started and we are all busily getting ready for Christmas. The Stonewall Resort family is also gearing up to fill the season with laughter and new memories with guests and family alike. As our gift to you, we have compiled some of our favorite recipes and sprinkled in a few traditions we thought you might enjoy.

Inside Stonewall Resort: Recipes & Traditions of the Season

CHRISTMAS DINNER RECIPES

Gather the family around the table and enjoy one or more of these tried-and-true, mouthwatering dishes. Be sure to make plenty because seconds and thirds will be anticipated! 

Braised Short Ribs Recipe

Ingredients:

• 2 medium yellow onions
• 2 ribs of celery
• 2 medium carrots, peeled
• 4 cloves of garlic, peeled
• 1 orange
• 5 lbs bone-in beef short ribs
• kosher salt
• freshly ground black pepper
• 2 tablespoons canola oil, plus more as needed
• 1 cup tomato paste
• 4 cups chicken stock, plus more as needed
• 2 sprigs thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 bottle good-quality root beer, 12 oz
• Fresh parsley to garnish

Directions:

1.   Medium dice onions, celery, and carrots. Smash garlic cloves and peel 4 long strips of orange rind ad set everything aside.

2.    Preheat oven to 325 and place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. 

3.   In a large pot with a lid, heat oil and place short ribs to brown on all sides in the pot, then transfer to a baking sheet.

4.  Reduce heat and add your veggies and garlic to drippings to sweat the veg until onions are translucent. Then stir in tomato paste and cook until slightly caramelized. Next add 2 cups chicken stock followed by chopped thyme and orange peel, Worcestershire, bay leaves, and your root beer.

5.  Tuck short ribs into the mixture, add 2 more cups chicken stock; cover, and place in the oven to cook until meat is tender and pulling away from the bone.

Garlic Parmesan Mac & Cheese Recipe

Ingredients:

• 1 lb dry weight pasta
• 1 ½ tablespoon butter
• 2/3 cup panko breadcrumbs
• ¼ cup butter
• 4 cloves garlic, crushed
• ¼ cup flour, all-purpose or plain
• 4 ½ cups milk, divided
• 1 tablespoon cornstarch, or corn flour
• salt and pepper, to season
• 1 tablespoon chicken bouillon powder or a veggie stock powder
• ¾ cup grated cheddar cheese
• 1 cup grated parmesan cheese, divided
• 6 oz mozzarella cheese, sliced

Directions:

1. Boil pasta in salted water until al dente. Drain, rinse well with cold water, and set aside.
2. Preheat oven to 375.
3. Melt 2 tablespoons of butter in a large oven-proof skillet. Add panko breadcrumbs; stir to coat and cook until golden brown, transfer to a bowl, and set aside.
4. Melt the ¼ cup of butter in the same skillet and add garlic and sauté until fragrant. Whisk in flour, reduce heat down and gradually whisk in 4 cups of milk. Bring to a boil until beginning to thicken.
5. In a separate bowl, combine cornstarch and remaining ½ cup milk and whisk until lump-free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
6. Remove from heat and add cheddar, ¾ cup of parmesan cheese, and add mozzarella slices. Stir until cheese melted and toss in the pasta until completely coated.
7. Top with panko and the remaining parmesan cheese and broil until bubbling. 

Brown Butter Corn Bread Recipe

Ingredients:

• ½ cup unsalted butter
• 2 cups plain yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoon kosher salt
• 1 teaspoon granulated sugar
• 2 ½ cups whole buttermilk
• 2 large eggs

Directions:

1. Preheat oven to 425 and place unsalted butter in a 10-inch cast-iron skillet and put in the oven until butter is browned.
2. Whisk together cornmeal, flour, baking powder, kosher salt, and granulated sugar in a large bowl. 
3. Remove skillet from oven and carefully pour 6 tablespoons of the melted brown butter into a small heatproof bowl and mix the buttermilk and eggs in with the melted butter. Make a well in the center of the cornmeal mixture and add buttermilk mixture stirring until combined.
4. Pour batter into remating browned butter in the skillet and bake at 425 until golden brown and fully cooked through.

Our family tradition began when I was small in the 1960s.  My parents always gave me and my sister pajamas to open on Christmas Eve.  It was the one gift we could open early.  I have continued the tradition with my three daughters, who are now 29, 25, and 25, yes, twins.  Never too old for new jammies! I have a son-in-law and grandson who have been added to the family tradition and receive new jammies on Christmas Eve also. 

A Favorite Tradition from Shelley Gutta, Sales Manager

CHRISTMAS DESSERT RECIPES

When dinner is cleaned up and there’s a speck of room back in everyone’s bellies, it’s time for dessert! You can’t go wrong with our Apple Crisp and Pecan Tart recipes. 

Apple Crisp

Ingredients:

• 10 cups all-purpose apples, peeled, cored, and sliced
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• ½ cup water
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup melted butter

Directions:

1. Preheat oven to 350
2. Place the sliced apples in a 9×13 in pan. Mix white sugar, 1 tablespoon flour, and ground cinnamon together and sprinkle over apples. Pour water evenly all over.
3. Combine oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 for about 45 mins or until done.

Pecan Tarts

Ingredients:

• 1 recipe pastry for a 9-inch double-crust pie
• 2 eggs, beaten
• 1 cup white sugar
• 3 tablespoons butter, melted
• 5 tablespoons dark corn syrup
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions:

1. Preheat oven to 325. Lightly grease 8 3-inch tart tins.
2. Roll out the pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
3. In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into the pastry-lined tart tin.
4. Bake in preheated oven for 30 to 35 mins until the pastry is golden brown and filling is set. 

My favorite tradition was my family’s annual Christmas routine. First, we would go to church on Christmas eve. It was a beautiful service complete with the adult, children’s, and bell choir singing/ringing Silent Night in candlelight.  

Next, we would go to Grandma’s house for hot cocoa and sweet treats.  She always made a rum cake and we (the grandkids) were allowed to eat it!  Of course, all of the alcohol was baked out of the glaze but we didn’t know that.

Then around midnight, we would go home, Mom would put a 25lb turkey in the oven and we were expected to go to sleep.  The roasting turkey made the whole house smell so wonderful.   Christmas morning after all the farm animals were fed, we would open presents.  Finally, we would pack up the turkey and go to my Aunt Jane’s home for the Spray Family Christmas dinner. The rest of the afternoon was spent watching football on TV, the adults playing cards, and the cousins all playing in the backyard or the garage.  Fun times!

A Favorite Tradition from Robin Poling, Sales Manager

CHRISTMAS LEFTOVER RECIPES

Chicken & Mushroom Shepherd’s Pie

Ingredients:

• 2 lbs Yukon gold potatoes cut into 1-inch chunks
• ½ cup milk
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• 8 oz shiitake mushrooms sliced
• 1 cup chopped onion
• 1 teaspoon chopped fresh thyme
• ½ teaspoon salt, divided
• ½ cup dry sherry
• 1 ½ cup chicken broth
• 3 tablespoons all-purpose flour
• 2 cups cubed cooked chicken
• 1 cup frozen peas and carrots
• ¼ teaspoon ground pepper

Directions:

1. Place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil and cook until tender. Drain and return potatoes to the pan, add milk, 2 tablespoons oil, and ½ teaspoon salt, then mash.
2. Heat oven to 400 and coat 8-inch square pan with cooking spray.
3. Heat oil in a large nonstick skillet, add mushrooms, onions, thyme, and ¼ teaspoon salt until mushrooms are brown. Next pour in the sherry and cook until evaporated. Then whisk broth and flour in a bowl, add to the pan and cook until thickened. Stir in peas and carrots with the remaining ¼ salt & pepper and cook. 
4. Transfer to a prepared baking dish and spread mashed potatoes on top. Bake until potatoes are browned, and the filling is bubbling.

Enjoy your time with your family, make precious memories, and treasure your time with your beloved friends and family. Our Christmas wish is that these recipes and ideas from our favorite traditions will simplify your holiday planning so you have more time to relish this season that only comes once per year.

YOU MAY ALSO ENJOY: Happy Holidays from Our Kitchens to Yours

We wish you the happiest of holidays and sincerely look forward to spending time with your family in 2022.