A HOLIDAY RECIPE BOOK FROM GLUCKSTEIN LAWYERS
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The holiday season is a time of connection, celebration, and gratitude, a time when we gather with loved ones to share stories, laughter, and, of course, delicious food. At Gluckstein Lawyers, we believe in the power of community and the joy that comes from bringing people together. This year, we wanted to do something special to celebrate the season and share a piece of ourselves with you, our valued peers and clients. This recipe book is a labour of love, filled with cherished recipes from our team. Each dish tells a story, whether it’s a family tradition passed down through generations, a new favorite discovered during a special moment, or a simple comfort food that brings warmth on a cold winter’s night. These recipes are a reflection of the diverse and vibrant people who make up the Gluckstein family.
As you flip through these pages, we hope you’ll feel the same sense of joy and connection that we do when we gather around the table. We hope these recipes bring a little extra warmth and flavour to your holiday celebrations.
From all of us at Gluckstein Lawyers, we wish you a season filled with love, laughter, and good food. Thank you for being a part of our journey, and may the spirit of the holidays bring you peace and happiness.
Warmest wishes,
Charles Gluckstein, Managing Partner, Gluckstein Lawyers
Candied Pecans
Ingredients Instructions
Energy Protein Balls Instructions
Ingredients
Ingredients
1 cup all purpose flour
1 cup unsalted butter, softened (not melted)
1 cup icing sugar
1 cup cornstarch
1 teaspoon almond extract
Almond Shortbread Cookies
Instructions
1.Sift the cornstarch, icing sugar, and flour in a bowl.
2.Add the butter and almond extract. Mix until a soft dough forms.
3.Shape dough into 1 inch balls. Place on an ungreased baking sheet.
4.Flatten each cookie lightly with a floured fork.
5.Bake at 300 F for 15 to 20 minutes. Edges should be lightly browned.
6.Cool on a rack.
Dutch Apple Pie Instructions
Ingredients
One Pot Beef Short Ribs
Instructions
Ingredients
Mom’s Classic Butter Tarts
Ingredients Instructions
1.Preheat oven to 450˚F
2.Take tart shells out of box to separate and soften slightly
3.Mix all remaining ingredients together and spoon into tart shells
4.Bake for 8 minutes and then reduce heat to 350˚F
5.Bake for 17-20 minutes (depending on your oven or until pastry is delicately brown)
Banana Bread Ingredients
Cardamom Coffee Banana Bread
Coffee Drizzle Ingredients (Optional)
2 teaspoons instant
espresso powder
⅓cup unsifted
powdered sugar
Pinch kosher salt
Instructions
Tips
Rustic Apple Cake Ingredients Instructions
Ingredients Instructions
Ingredients
Mashed Sweet Potato
Instructions
1.Preheat oven to 350 F.
2.Mix sugar, pecans and butter in small bowl cover and chill.
3.Cook yams then mash.
4.Beat eggs, syrup, vanilla, lemon juice and salt in large bowl.
5.Add mashed yams to large bowl and mix. Once mixed place in large greased baking pan. Sprinkle pecan mix on top of yams
6.Cook for 1 hour in the oven.
7. Let cool for 15 minutes before serving
Crockpot Butter Chicken
Ingredients
Instructions
1.Put all ingredients in crockpot. Mix well, then add chicken thighs. Cover with sauce and cook on high for 4 hrs.
2.After the 4 hours is up, pull chicken thighs out and shred it.
3.Add the chicken back into sauce mix and add butter, cream, and another teaspoon of garam masala.
4.Mix well and plate over basmati rice.
5.Use naan bread to dip in sauce.
Lemon-Parmesan Brussel Sprouts
Ingredients Instructions
Pasta
Chicken & Broth Ingredients
Cháo Gà (Vietnamese Rice Porridge)
Instructions
Rice PorridgeIngredients
Gingerbread Tiramisu Instructions
Ingredients
Gingerbread Tiramisu (cont’d)
Instructions (cont’d)
Ingredients
Instructions (cont’d)
Serving Tips
Instructions
Jam Cookies
Ingredients Instructions
Stew Ingredients
Dilly Stew with Rosemary Dumplings
Dumpling Ingredients
Dilly Stew with Rosemary Dumplings (cont’d)
Instructions
Ingredients
Spiced Roasted Carrots with Avocado & Yogurt
Garnish Ingredients
Roasted Carrot Ingredients
Spiced Roasted Carrots with Avocado & Yogurt (cont’d)
Instructions
1.Heat your oven to 400 degrees F. Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup. Pour 1/4 cup water in bottom of pan (or divide between both).
2.Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground, using an electric spice grinder (i.e. a coffee grinder you don’t mind smelling like spices) or small food processor to do the same, or, if using ground spices, just combining them in the bottom of the large bowl you ’ re about to use.
3.In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat.
4.Spread carrots, drizzling with any extra marinade, in prepared pans and cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
5.Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over.
6.Dollop yogurt over the top and sprinkle with seeds. Dig in.
Cookie Ingredients
Ricotta Cookies
Cookie Instructions
Icing Ingredients
Icing Instructions
Baba Au Rhum from the Larousse
Dough Ingredients
100g (3.5 oz) raisins (currents work too)
300 ml (1 1/4 cup) rum
100g (3.5 oz) butter, room temperature
2 tsp dried yeast or 2 tbsp fresh yeast
2 tbsp warm water
250g (8.8 oz) bread
flour, sifted
2 tbsp sugar
a generous pinch of kosher salt
4 eggs
Syrup Ingredients
1 L (4 cups + 2 tbsp) water
500g (1.1 lbs) sugar
50g (1.75 oz) butter for coating, melted
Baba Au Rhum from the Larousse (cont’d)
Instructions