From Our House to Yours
8 Easy and delicious recipes for the holidays
It doesn't matter whether you're having a low-key winter break or chaotically trying to organize a multi-family Zoom Christmas Eve dinner...we all have to eat. And nothing sparks memories, helps build new traditions, and brings people together (even when they are apart) like food.
The holidays are about sharing, and thankfulness, and taking some time to reflect. We are so happy to call homeowners across the country part of our Renewal by Andersen family...and we are grateful to be able to share some of our traditions with you. This month, we invite you into our homes with a selection of easy-to-make and equally delicious recipes submitted by Renewal employees! From our homes to yours...enjoy!
Christmas Kentucky Buck
Submitted by:Troy R., Product Manager
4. Refrigerate simple syrup and use as needed.
Spiced Hard Apple Cider
Submitted by Katie Z., Associate Social Media Manager
Starters and Shareables
Spanish Charcuterie and Cheese Platter
Baked Brie with Fig Spread
Submitted by: Al B., Operations Manager
2. Lay the puff pastry onto the prepared baking sheet. Place brie wheel on center of the pastry.
3. Add fig spread evenly over the top of the cheese wheel.
4. Fold the puff pastry over the top of the brie, sealing all openings.
5. Mix egg and water in a small bowl. Using a pastry brush, brush egg wash on puff pastry.
6. Bake in preheated oven until the pastry is golden brown, about 25 minutes. Allow brie to rest 15 minutes or so before cutting and serving.
The Main Event (reheatable, sharable, scaleable)
Sauerkraut & Mushroom Pierogi
Submitted by: Megan R., Content Marketing Specialist
• 1 ½ quart sauerkraut, chopped, rinsed, and drained
Tip: This is just a suggestion--get creative! (But don’t rule out sauerkraut…even haters love sauerkraut pierogi) Other ideas include traditional cheese and potato; sausage; ham and cheese; or fruit fillings. The sky is the limit. Our family always does a sauerkraut, a cheese, a potato and cheese, and then one rotating flavor—this is my favorite.
Make the pierogi
1. Mix pierogi ingredients thoroughly, until you have a pliable dough. Let rest at least 10 minutes.
2. Divide dough into 3-4 sections so that you can roll each section into a rope.
3. Cut rope into small balls, about the size of a walnut or ping-pong ball. Flatten into discs of about 1/8” thick. (NOTE: You can also roll the dough into sheets and cut circles with a cookie cutter or highball glass)
4. Place a dollop of filling in the center; fold dough over into a half-moon shape. Press edges together to seal.
5. Bring large pot of salted water to a rolling boil. Add pierogi in small batches (make sure they do not stick together).
6. Boil until pierogi float to top; remove with slotted spoon and set aside (careful not to overlap). Keep boiling in small batches until all are done.
7. Serve as is or lightly pan fry in butter until golden. Serve with sour cream (or horseradish or your favorite condiment!) You can also freeze boiled pierogi and cook later.
Christmas Cioppino (Seafood Stew)
Submitted by: Matt N., Engineer III
Monkey BreadSubmitted by: Emily P., Digital Specialist