Judges share their favorite holiday recipes

Kronstadt

Lokshen Kugel -- Los Angeles County Judge Jessica C. Kronstadt

"To make and eat kugel is a joy. My maternal grandmother - Eva Schenk - was a Holocaust survivor. She baked this kugel with us. We have wonderful memories of making and enjoying kugel with her at our family gatherings. At Rosh Hashanah, for Yom Kippur breakfast and during Hanukkah, my daughters and I make this kugel in honor of my Grandma Eva. I hope this brings you as much joy as it does us!"

Ingredients:

1 lb. wide egg noodles
1 tsp. kosher salt for cooking in the
noodles
3/4 cup of cornflake crumbs (store bought crumbs, or put cornflakes into a plastic bag and crush them up)
3/4 cup brown sugar, packed
1 tsp. ground cinnamon
1/2 tsp. nutmeg
3/4 cup (11/2 sticks) of butter (salted
butter tastes better)
16 oz. cream cheese, softened
(Or you can use 16 oz. of cottage
cheese.)
1 cup granulated sugar
9 eggs
21/4 cups milk

Preparation:

Preheat oven to 350 degrees.

Bring water to a boil, add in the salt and prepare the noodles. Once the noodles are ready, drain the water and set them aside to cool.

In a small or medium bowl, combine the cornflake crumbs, brown sugar, cinnamon and nutmeg. Set this aside.

In an electric mixer, mix together the butter, cream cheese and sugar until creamy.

Beat the eggs and milk into the butter/cream cheese/sugar mixture.

Pour that mixture over the noodles. Toss the noodles so that they are evenly coated.

Lightly coat a baking dish with butter or cooking spray. Pour the noodle mixture into the baking dish. Sprinkle and spread the cornflakes, brown sugar/cinnamon nutmeg mixture over the noodles.

Bake the kugel, uncovered, for one hour or until the kugel is golden brown.

Enjoy!

Ocampo

Arroz Negro -- Los Angeles County Judge Ricardo R. Ocampo

"When I lived in Spain with my father, stepmother, sister and brother, we always celebrated holidays and birthdays with some sort of 'arroz' (rice) dish and 'mariscos' (seafood). The dish was usually a collaborative effort of my father and stepmother. My father loved to cook. Sometimes he made a traditional 'paella' or some variation. After moving to the United States with my grandmother, I would visit my father in Spain. My last visit with my father, before he passed at age 45, we had an 'arroz negro.' Through the years I have worked on my own, very simple, version of the dish in honor of my father and memories with him in Madrid."

Aioli (emulsified oil):

1 egg
5 large cloves of garlic
1/2 tsp. salt
1/2 tbsp. lemon juice
1 tbsp. hot water
1 1/2 cups extra virgin olive oil

In a mortar, make a paste of the salt and garlic. Put the paste, egg, lemon juice and hot water in a container to emulsify. Using an emulsifier, emulsify for about five seconds. After five seconds, continue to emulsify, slowly drizzling in your olive oil. Stop once thick with the consistency of a thick mayonnaise. Set aside or refrigerate.

Sofrito (stir-fry):

1 medium green bell pepper
3 large cloves of garlic
3 medium ripe tomatoes
1/3 cup extra virgin olive oil

Finely chop the green pepper and set aside. Slice tomatoes in half and grate, leaving and discarding the skin. Finely chop the garlic. In pan, add olive oil and heat in low flame. Add garlic for a few seconds, then tomatoes and green pepper. Cook slowly until it forms a paste.

Arroz Negro (black rice):

1 1/2 cups short grain Spanish ricelike Bomba rice. (Japanese short grain can also be used.)
2 lbs. squid. Cleaned and cut in half.
4 1/2 cups clam juice, fish broth or chicken broth (heated)
1/4 cup extra virgin olive oil
1 tbsp. squid ink (available in Spanish stores or save ink pouches when cleaning the squid)
1 tsp. Spanish paprika salt to taste

Preparation:

In a paella pan, at least 16 inches in diameter, add the olive oil, sofrito, paprika and two tablespoons of the aioli. Heat on medium and once hot, add the squid, then the rice. Mix well in the pan. Add the heated broth. Finally, add the squid ink. Once it starts to boil slowly, DO NOT TOUCH. Let simmer until the rice is cooked. Remove from heat and cover loosely with foil or a kitchen towel. Let sit for five to 10 minutes, then serve with the aioli.

Variations:

I added grilled whole calamari on top at the end. You can also add pieces of white fish like Chilean sea bass or halibut and/or artichoke hearts after adding squid ink.

Commissioner Galloway's Tarte Tatin

Apple Tarte Tatin -- San Benito County Commissioner Page Galloway

"This is a simple Tarte Tatin. If you are pressed for time (or are hosting Thanksgiving dinner), you can substitute store-bought frozen puff pastry sheets for homemade pastry. Just thaw it in the refrigerator overnight and take it out of the refrigerator at least half an hour before you need to cut it for the recipe. Your guests won't know and won't care; they will be oohing and aahing over your culinary prowess. Julia Child, Martha Stewart, and Ina Garten will forgive you."

You will need a 9-inch cake pan, a baking sheet, parchment paper, and a heavy bottomed saucepan.

Ingredients:

A sheet of puff pastry, thawed
3 to 3 1/2 pounds baking apples
(Honeycrisp, Granny Smith, Braeburns, or a combination of them)
3 tbsp. water
1/2 cup granulated sugar
4 tbsp. unsalted butter, very cold, cut into cubes
pinch of salt
1 1/2 tsp. cinnamon
1/4 tsp. cardamom
1 vanilla pod, split, or 1 tsp. vanilla extract
A little softened butter, oil, or baking spray for the cake tin

Preparation:

1) Using the 9" cake tin as a template, cut a circle from the puff pastry about an inch larger than the pan, put it on a parchment lined baking sheet, poke holes with a fork in it all over to vent the pastry, and put it back in the refrigerator.
2) Peel, core, and cut the apples into thirds or quarters depending on size. Don't worry about browning -- no one will notice once the apples are cooked. Use a melon baller. It will make coring the apples easier.
3) Preheat the oven to 375 degrees.
4) In a large, heavy bottomed saucepan over medium heat distribute the water and sugar evenly, add the vanilla pod or vanilla extract, and cook, swirling the pot, until the sugar has melted, and the caramel is light amber in color. This will take about 5 to 7 minutes. Add the butter and salt, stir constantly until the color is a creamy light brown. The caramel will foam up. Add the apples and stir gently making sure all the apples are coated thickly with caramel.
5) Cook the apples for about 15 to 20 minutes, turning the apples constantly. You don't want the caramel to burn, so watch the heat carefully, adjusting as needed, tasting periodically to make sure the caramel doesn't get bitter. Keep turning the apples to bathe them in the caramel. Remove from heat when the caramel has reduced, and a little caramel remains at the bottom of the pan. Add the cinnamon and cardamom and stir to distribute.
6) Very lightly oil or butter the bottom of the cake pan. Using a spoon or tongs arrange the apples in concentric circles, round side down, in the 9-inch cake pan. It's best to start from the outside and work your way in, pressing the apples tightly together and overlapping slightly. Pour the remaining caramel over the top. If using, remove the vanilla pod now. (If you're inclined, wipe the pod down and let it dry. You can whiz it up with sugar in the food processor to make vanilla sugar later.)
7) Drape the puff pastry circle over the top of the apples, gently tucking it in around the edges.
8) Bake for 45 to 50 minutes until the pastry is golden brown and firm and the caramel is bubbling at the edges. Set aside to cool for at least 30 minutes or up to an hour to let the caramel thicken.
8) Run a thin spatula or butter knife around the edges of the tarte to loosen. Place a serving plate over the top of the cake tin. Holding together tightly (use oven mitts if needed) and having the courage of your convictions, quickly invert the pan onto the plate. The tarte
should release. If it is sticking, warm it in the oven for a few minutes and try again. If only some of the apples stick, use a thin spatula to release them and pat them into place on the tarte. No one will know, or care. Serve with poured heavy cream and a whisper of freshly grated nutmeg, whipped cream if you are inclined, or vanilla ice cream.

Bon Appetit.

Bryant

Thanksgiving French Onion Mashed Potatoes -- Mariposa County Judge Anita S. Bryant

"If you are a foodie, skip over this recipe and please don't judge me. If you are a busy parent and need a quick, easy, and delicious crowd-pleasing side dish to bring to Thanksgiving dinner, this is the recipe for you. When I was growing up Thanksgiving was always a small and quiet dinner for my family of five. No traveling great distances. No sign-up sheets and assigned dishes. However, during law school that all changed when I met my husband and began joining his family for Thanksgiving dinner every year. My own family accommodated by having their Thanksgiving dinner the day after the holiday, allowing us to attend my husband's 25+ family dinner. My mother-in-law always brought this dish. It was so popular that she never brought leftovers home. Only one year did someone insist on making the mashed potatoes (from scratch) and let's just say that there were many left over mashed potatoes that year. The making of this dish has now been passed on to me for both my husband's family gathering and my family's 'second Thanksgiving on Friday' dinner, while my mother-in-law has moved on to the dessert assignment."

Ingredients:

3 cups water
1 1/2 cups milk
1/2 cup plus 1 tbsp. butter, divided
1 tsp. salt
4 cups mashed potato flakes
1 pkg. (8 oz.) cream cheese,
softened
1 carton (8 oz.) French onion dip
1 1/2 tsp. garlic salt
1/4 tsp. paprika

Preparation:

In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from heat.

Gradually stir in potato flakes. In a mixing bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt. Transfer to an ungreased 13 in. x 9 in. baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika.

Bake, uncovered, at 350 degrees for 30-35 min. or until heated through. Let stand for five to 10 minutes before serving. Makes 8-10 servings.

Bowman

Pan Seared Crispy Skin Salmon with Pesto on Vegetable Sauté -- San Diego County Judge Blaine K. Bowman

"After a long day in the black robe, it is relaxing for me to put on my white chef coat and create a gourmet meal. I honed my love for cooking while working at The Chart House in La Jolla and Mammoth Lakes for 10 years while attending high school, college, and law school. The menu was simple, focused on steaks, prime rib, and seafood with no sauces or complicated preparation. Just two of us would cook between 300 and 500 dinners a night. Although I host Thanksgiving dinner every year for up to 25 people, I love to host dinner parties throughout the year for six to 10 people, not 500! The smaller number of guests allows me to prepare more complicated meals such as Beef Wellington, Lobster Thermador, and filet mignon with bearnaise sauce. My pan seared crispy skin salmon is always a hit with guests. Of course, I always make crème brulee for dessert. For me, a recipe is a starting point. I then modify it by adding or deleting ingredients. As a general rule, if the recipe calls for garlic - I double it! Then I constantly refine it until I get it right. One week I ate lasagna six nights in a row, modifying the recipe every night. I am not married to exact measurements. I just cook by taste and feel. I never use measuring spoons! Finally, I am big on plating and presentation. As we said at The Chart House, 'Eye appeal is half the meal!'"

Ingredients:

Zucchini cut into 1/4 inch cubes
Cherry tomatoes, cut in half
Garlic, minced
Baby spinach, stemmed
Pesto sauce
Faroe Islands or Scottish salmon filets with skin, cut into 8- to 10-oz. (Don't use cheap salmon!)

Sauté:

Sauté zucchini in olive oil on medium-high heat until tender. Add garlic, tomatoes, and approximately one tablespoon of pesto sauce. Incorporate ingredients and reduce heat. Add spinach until slightly wilted, approximately 30 seconds. Season with salt to taste. Immediately plate the sauté before the spinach wilts further. Place the salmon on top, skin side up. Finish with pesto sauce on top of the salmon.

Salmon:

Rince salmon filets and thoroughly pat dry. Preheat oil in frying pan over medium-high heat. I use grapeseed or avocado oil because
they have a high smoke point. When oil is shimmering, not smoking, place the salmon in the pan - skin side down. After the skin is crispy, flip the salmon and finish for one to two minutes.

Byrdsong

Banana Pudding -- Los Angeles County Judge Rupert A. Byrdsong

"I developed this recipe because I could never find banana pudding made by others that tasted good. This particular recipe is the fourth version as I have tweaked it over the years. I make it for retirement parties, birthday parties and for my class of 1991 at Morehouse College's Homecoming every fall. I have even shared my banana pudding with the California Supreme Court when they did oral argument in Los Angeles earlier this year."

Ingredients:

3 1/2 cups whole milk
1 small can condensed milk
1 1/2 box Nilla wafers
3 bananas
1 cup Natural Bliss Vanilla
creamer
1 small Cool Whip
1 large box banana cream flavored instant Jello pudding (not the kind you cook for pies)

Preparation:

Slice your three bananas into thin pieces and have them ready to add to the dessert. Line your dessert tray with a layer of cookies followed by a layer of bananas (one whole banana per layer). You will repeat this move later. In a large mixing bowl, first add the milk, the vanilla creamer, the condensed milk, and then whisk in the instant pudding. You do not want to over whisk it because it will start to set on you and then you cannot build your dessert.

After you basically have the pudding and milk nice and mixed but still in liquid form, pour enough pudding to cover your first layer of cookies and bananas. Immediately repeat with another layer of cookies and bananas and then cover with pudding. You will do this for three rounds. If your pudding starts to seize before you can build that third layer, you can just add a little more milk to soften it up. After you pour the last layer of pudding, add one more layer of cookies. Take the Cool Whip and spread over the entire dessert. Because the pudding has not fully set you will need to finesse the spread so you won't tear apart what you just built. I recommend that your Cool Whip is not frozen when you do this part.

After you cover with the Cool Whip, take three cookies, crumble them and sprinkle as a garnish over the top of the dessert. Place in the refrigerator and the pudding will be ready to eat in about 30 minutes, but it will taste better if you let it set longer so the cookies can start to break down.

Bejarano

Pumpkin Empanadas -- Judge Marissa A. Bejarano

Pumpkin empanadas for Thanksgiving Dinner has been a family tradition in my husband's family for nearly 40 years. My mother-in law, Guadalupe Torres, perfected the recipe with a neighbor while living in Oxnard, California. And, when my husband and I married, I was gifted a book of Torres Family Recipes. While the recipe for pumpkin empanadas was not originally included, it now is. Each Thanksgiving our family, including my 13-year-old son, look forward to making the empanadas. While my son enjoys perfecting the edges of each empanada - sometimes pinching, sometimes twisting, and sometimes cutting the entire edge off - the entire family looks forward to having them after our traditional Thanksgiving Dinner. While we often have leftover turkey, we never have a leftover empanada."

Makes 3 dozen

Ingredients

Filling:

1 Fairytale Pumpkin
1/2 cup water
4 sticks cinnamon
1/2 cup brown sugar
1 tbsp. vanilla extract
1 tbsp. ground cinnamon

Dough:

1.5 lbs. vegetable shortening
18 oz. beer (1.5 cans), room temperature
1/8 tsp. salt
6 cups flour

Topping (optional)

1 egg
1 tbsp. water
1 tbsp. sugar
1 tbsp. cinnamon

Preparation:

Preheat oven to 350 degrees. Cut pumpkin in fourths. You will only need about 3/4 of the pumpkin; the remainder may be discarded. Remove seeds and membrane with a spoon and discard. Next cut off the tough outer skin and discard. Then, cut the remaining pumpkin into smaller pieces (about the size of a fingerling potato).

Place the pumpkin into a stock pot, add water, cinnamon sticks and sugar. Bring contents to a boil, then lower heat and cover pot with a lid. Let simmer for about 30 minutes or until fork tender. While pumpkin is cooking, start your empanada dough. Place vegetable shortening, beer and salt in a large bowl. Mix together. Once mixed well, knead the flour into the shortening mixture one cup at a time until all six cups are added.

Leave large dough ball in the bowl, cover with a kitchen towel, and let sit about 30 minutes. While dough is rising, finish the pumpkin filling. Once pumpkin is fork tender, use a colander to strain pumpkin, and remove cinnamon sticks. Return pumpkin to pot, add vanilla, ground cinnamon, and mash together. Your filling is ready, set aside.

Return to your dough. Place flour on the surface you will be using to roll the dough. Next, scoop two teaspoons of dough and roll into a ball. Note: If dough is too sticky to roll into a ball, add an additional 1/2 cup of flour to the dough. Then, roll the ball into a 6" diameter flat circle. Place one tablespoon of pumpkin filling in the center of the rolled-out dough. Fold over the dough to make half-moon shaped empanadas and pinch the edges together.

Optional: If you would like added sugar and cinnamon on top of the empanada, once you fold over the dough and pinch the edges, prepare an egg wash. Mix the egg and water in a small bowl. Next, using a brush, spread the egg wash over the top of the empanada. Mix the sugar and cinnamon in a separate small bowl, and sprinkle on top of the egg-washed empanada.

Place empanadas on ungreased cookie sheet and place in preheated oven until edges are slightly golden brown, about 30 minutes.

Duron

Cranberries with Mandarin Oranges -- Los Angeles County Commissioner Armando Durón

"As near as I can remember, it was during my high school years that my mother first served us cranberry sauce with mandarin oranges as part of our Thanksgiving meal. I don't know where she got the recipe -- a friend, a recipe book or perhaps she thought it up. Previously, she has served the dish straight out of the can. But one year she surprised us with a surprisingly superior take on an old standard, so that we never went back to the canned version. Whenever it is my turn to prepare the dish, I always prepare it like she taught me, except that I have on occasion added a shot of Grand Marnier to the 'adults' table bowl of that delicious dish."

Ingredients:

One bag uncooked cranberries
Half a cinnamon stick
4 cloves
2 tbsp. sugar
juice from drained can of Mandarin
Oranges
Mandarin Orange slices from a can
orange zest

Preparation:

Lightly wash cranberries. Boil over low heat with cinnamon, cloves, sugar and juice. Let cool. Lightly fold orange slices and zest without breaking up the oranges. Serve and enjoy.

Hippach

Candied Yams -- Santa Barbara County Judge Denise M. Hippach

"This recipe has been in my family for years and has been passed down from generation to generation, starting with my great-grandmother. Growing up, my mother made these candied yams on special occasions, specifically Thanksgiving and Christmas. We always knew we were in for a treat when yams were simmering on the stove. My mother never used measurements for any meal she prepared. (She just cooked from her soul.)So, it was only by watching her make this dish over the years that I was able to compile an ingredient list, measurements and directions.

Now that my mother is no longer with us, I make this dish for my family and friends. Every time I cook the candied yams, just the smell brings back fond memories of my mother and my childhood. I especially remember the family gatherings where we shared our joys and triumphs, spent hours reminiscing and laughing, and just enjoyed the time we had together.

I hope you will give my Mama's Candied Yams a try and enjoy them with your loved ones too! Happy Thanksgiving!"

Equipment:

large cast iron skillet

Ingredients:

3-4 yams sliced about an inch thick
1/2 cup apple juice or apple cider
3/4 cup brown sugar
4 tbsp. butter
2 cinnamon sticks

Preparation:

1 - Melt butter in cast iron skillet.
2 - Add brown sugar and stir until completely coated in butter.
3 - Add apple juice or apple cider and bring to a boil.
4 - Add yams to the skillet. Stir to coat in the sauce and return to a low boil.
5 - Reduce heat to medium and cover for 10-15 minutes, until yams are getting soft.
6 - Remove cover and set aside. Reduce heat to low and stir yams to coat in sauce. Add cinnamon sticks to the yams.
7 - Simmer until liquid is reduced and thickened and yams are soft, about 30-40 minutes. Continue to stir as needed.

Tong

Collard Greens -- San Francisco County Judge Michelle Tong

"My former mother-in-law taught me how to make collard greens. Over time, I tweaked the recipe by adding Worcester sauce and brown sugar, cutting out any granulated salt. My version of collard greens is popular with my Chinese family Thanksgivings because it reminds them of Chinese mustard greens. I think of this dish as bringing together some American soul food with Chinese immigrants."

Ingredients:

3-5 bunches of greens or the precut bagged greens. I like collard greens, but the recipe can use any variety of greens.
2 to 3 small to medium size onions cut into 1-inch pieces.
1 tbsp. granulated garlic powder
2 tbsps. granulated onion powder
2 tbsps. salt free garlic and herb seasoning blend
1 tsp. cayenne powder - can omit or add depending on spice level
1/2 cup Worcester sauce
1/3 cup brown sugar
3-5 pieces of smoked turkey.
Vacuum sealed smoked turkey wings, tails and drumsticks can be found in the meat section of major grocery stores. They are precooked and the meat softens as it cooks, and the flavors comes out also. Ham hocks can be used instead.

Preparation:

Cut in 1-inch strips and discard the stems and rinse cut greens thoroughly in water. In a large pot (or two), boil the greens with about two inches of water and then reduce heat to medium low. Add all the seasonings and onions and stir into the greens. Rinse the meat and make a few cuts into the meat. Add the meat to the greens and cook with a covered lid for at least two to three hours on medium to low heat. Measurements are fluid. Seasoning can be lessened or added based on personal preference, but Worcester sauce and some brown sugar is essential. No salt is needed because there is salt from the packaged meat. Taste the greens along the way and based on personal preference, you can cook them shorter or longer. Pull or cut the meat apart to help the flavors come through.