Em>Flavor insight: The chai latte infusion adds a subtle peppery undertone that lifts the classic pumpkin cheesecake, creating a “holiday in a bite” experience.

content.Holiday Flavors Unveiled: Tonya Garrido and Karen Curtis Share Recipes from Harwood Place’s 2024 “Home for the Holidays” Cookbook

1. Tonya garrido‘s Signature Main‑Course recipe

Maple‑Bourbon glazed Turkey Breast

• Ingredients
1. 4‑lb turkey breast, bone‑in, skin‑on
2. ¼ cup pure maple syrup
3. 2 tbsp bourbon (optional)
4. 2 tsp Dijon mustard
5. 1 tsp fresh rosemary, minced
6. ½ tsp sea salt & freshly cracked black pepper

• Step‑by‑Step Directions
1. Preheat oven too 350°F (175°C).
2. Pat turkey dry; season with salt and pepper.
3. Whisk maple syrup, bourbon, mustard, and rosemary together.
4. Roast turkey 45 min, brush glaze every 10 min, then continue cooking until internal temperature reaches 165°F (74°C).
5. Rest 15 min before slicing to lock in juiciness.

Why it works: the maple‑bourbon combination adds a subtle sweetness that balances the savory turkey, while rosemary supplies a festive pine note reminiscent of holiday fir trees.

2. Karen Curtis’s Festive Side Dish

Cranberry‑Pecan Wild Rice Pilaf

• Key Components
• 1 cup wild rice blend (brown, black, red)
• ½ cup dried cranberries, unsweetened
• ¼ cup toasted pecans, roughly chopped
• 1 small shallot, minced
• 2 tbsp butter or plant‑based margarine
• 2 cups low‑sodium chicken broth (or vegetable broth for a vegetarian option)

• Cooking Process
1. Rinse wild rice; soak 20 min for even texture.
2. Melt butter, sauté shallot until translucent.
3. Add rice, stir to coat; pour broth, bring to boil.
4. Reduce heat, cover, simmer 35‑40 min until rice is tender.
5. Fold in cranberries and pecans; season with a pinch of salt.

Holiday tip: Toasting the pecans just before serving enhances crunch and releases a nutty aroma that pairs perfectly with the tart cranberries.

3. Sweet Finale – Tonya & Karen’s Collaborative Dessert

Spiced Pumpkin & Chai Latte Cheesecake

• core Ingredients
• 1 ½ cups graham‑cracker crumbs
• ¼ cup melted butter
• 2 ½ packages (8 oz each) cream cheese, softened
• 1 cup pumpkin purée (canned or fresh)
• ¾ cup dark brown sugar
• 3 large eggs
• 1 tsp pumpkin spice blend
• ½ tsp ground cardamom
• ½ cup strong chai tea, reduced to ¼ cup

• Assembly Overview
1. combine crumbs with butter; press into a 9‑inch springform pan for the crust.
2. Beat cream cheese until smooth; add pumpkin, sugar, spices, and chai reduction.
3. Incorporate eggs one at a time; avoid over‑mixing.
4. Pour filling over crust; bake at 325°F (163°C) for 55 min (centre should wobble slightly).
5. Chill 4 hours; garnish with whipped cream and a sprinkle of cinnamon.

Flavor insight: The chai latte infusion adds a subtle peppery undertone that lifts the classic pumpkin cheesecake, creating a “holiday in a bite” experience.

4. Ingredient Spotlight: Seasonal Staples from Harwood Place

Practical tip: Harvest any leftover herbs from Harwood Place’s community garden and freeze them in ice‑cube trays with olive oil-ready for future holiday cooking.

5. Holiday Meal Planning – Tonya’s time‑Saving Strategies

1. Batch‑Prep the Night Before
• Mix the maple‑bourbon glaze and store in a sealed jar.
• Pre‑cook wild rice; reheat with a splash of broth on the stove.

2. Utilize One‑Pan Roasting
• Position turkey, brussels sprouts, and sweet potatoes on the same sheet pan; adjust seasoning per item.

3. Delegate Dessert Assembly
• Assign a family member to press the crust and whisk the cheesecake filling, freeing up stovetop space for main‑course cooking.

6. Real‑World Example: A Harwood Place Holiday Table

• Host: The Martinez family, longtime Harwood Place members.
• Menu Flow:
1. Welcome with a warm mug of spiced chai latte (Karen’s recipe).
2. Serve Maple‑bourbon Glazed Turkey alongside Cranberry‑Pecan Wild Rice Pilaf.
3. Offer a side of roasted root vegetables tossed in rosemary‑olive oil.
4. End with the Spiced Pumpkin & chai Latte Cheesecake, paired with freshly brewed coffee.

Outcome: Alex Reeds reported a “cohesive flavor narrative” where each dish echoed the next, reinforcing the cookbook’s beliefs of “home‑grown harmony.”

7. Benefits of Using the “Home for the Holidays” Cookbook

• Consistent Quality: Tested recipes ensure reliable results, reducing holiday stress.
• Local Sourcing: Emphasis on Harwood Place’s farm‑to‑table produce supports sustainable agriculture.
• Family‑Pleasant Instructions: Clear, numbered steps cater to cooks of all skill levels, encouraging multigenerational participation.

8. Practical Tips for Perfect Holiday Execution

• Temperature Check: Invest in a digital meat thermometer; accurate internal temps prevent over‑cooking.
• Timing Worksheet: Create a printable schedule (e.g., 8 pm – turkey rests, 8:30 pm – side dishes finish).
• Ingredient Substitutions:
• Maple syrup → honey for a lighter sweetness.
• Bourbon → apple cider for a non‑alcoholic glaze.
• Pecans → walnuts for a nut‑allergy‑friendly version.

9. Frequently Asked Questions (FAQs)

Q1: Can the turkey glaze be frozen?

A: Yes. Store the glaze in an airtight container for up to 3 months; reheat gently before brushing.

Q2: How far in advance can the cheesecake be prepared?

A: The cheesecake sets well for up to 48 hours in the refrigerator; keep it covered to avoid odor absorption.

Q3: Are there gluten‑free options in the cookbook?

A: Many side dishes, like the Wild Rice Pilaf, are naturally gluten‑free.For crusts, replace graham‑cracker crumbs with gluten‑free oat crumbs.

10. Final Quick‑Reference Checklist

• Gather all seasonal ingredients from Harwood place market.
• Pre‑mix glaze, glaze, and cheesecake filling the night before.
• Set oven to 350°F (175°C) for turkey; 325°F (163°C) for cheesecake.
• Prepare a timing chart: turkey (45 min + rest), rice (40 min), cheesecake (55 min + chill).
• Assemble serving platters; garnish each dish with fresh herbs or toasted nuts.

Ready to bring Harwood Place’s holiday flavors to your table? Follow Tonya garrido’s savory mastery and Karen Curtis’s sweet ingenuity for a memorable “Home for the Holidays” party.