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Holiday Recipes

Compassionate Assisted Living and Memory Care in Stone Oak

Holiday Recipes

Looking for some delicious, home cooked recipes for the holidays? We asked our chefs at Sodalis Senior Living to share their most popular recipes. These holiday recipes are nutritious, easy to make and most importantly, well loved by the seniors at the Sodalis communities.

Butternut Squash Soup
by chef Robin at Sodalis Dripping Springs

Ingredients:
6 medium butternut squash-halved, seeds removed
1 onion, chopped
1/2 cup butter
8 cup chicken stock
1 cup cream
2 tbsp garlic
Olive Oil
Salt
Pepper
Sour cream (optional)

  • Preheat oven to 400 degrees.
  • Drizzle olive oil, salt, pepper and 1 tbsp of garlic over the halved squash.
  • Place on a cookie sheet or baking dish and roast, cut side down, up to 1-1/2 hours until fork tender. (The squash may be ready as soon as one hour, depending on the size.)
  • Cool and remove the skin.
  • In a soup pot, sauté the chopped onion, butter and 1 tbsp of garlic until the onion is translucent.
  • Add the squash and 8 cups of chicken stock. Simmer at least 20 minutes.
  • Blend the mixture and add in the 1 cup of cream. Taste for seasoning and add any additional salt and pepper.
  • Garnish with sour cream.

Simple Sweet Potato Gratin
by chef Ralph
of Sodalis Stone Oak

Serves 6 people

Ingredients:
6 peeled and sliced baking sweet potatoes
1/2 qt heavy cream
5 oz of shredded parmesan or reggiano cheese
1/8 teaspoon all spice
A dash of salt and white pepper

  • Preheat oven to 350 degrees.
  • Mix the heavy cream with the allspice, salt and pepper.
  • Slice the potatoes 1/8 inches thick and place in the heavy cream.
  • Place the mixture in a well buttered 9×9 pan.
  • Sprinkle cheese on top and cover with foil.
  • Bake until the potatoes are fork tender (about 45 minutes).
  • Remove from oven and remove foil. Let the gratin rest for 15 minutes and serve.

Holiday Turkey and Swiss Wrap with Cranberry Mayonnaise
by chef Ralph at Sodalis Stone Oak

“Use your leftover turkey to make this tantalizing sandwich,” says chef Ralph.

Ingredients:
Turkey leftovers
Cranberry sauce
Mayonnaise
Flour tortillas
Lettuce
Tomato
Swiss cheese slices

  • Mix some cranberry sauce with mayonnaise and spread on the tortilla.
  • Place some turkey slices in a tortilla.
  • Add lettuce, tomato and swiss cheese.
  • Wrap the tortilla into a cylinder, cut in half at an angle.

Homestyle Mincemeat Pie
by chef Mike at Sodalis Garden Ridge

“Make the mincemeat filling ahead of time and store it in a jar in the refrigerator until ready,” suggests Chef Mike. “The mincemeat will taste even more delicious after being refrigerated for a week.”

Ingredients:
1 1/4 pounds round steak, cut into small pieces
1 cup apple cider
4 Granny Smith apples – peeled, cored, finely diced
1 1/3 cups white sugar
2 1/2 cups dried currants
2 1/2 cups raisins
1/2 pound chopped candied mixed fruit peel
1/2 cup butter
1 (16 ounce) jar sour cherry preserves
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 premade pastry for a 9 inch double crust pie
2 tablespoons heavy cream

To make the filling:

  • Combine beef and apple cider in a Dutch oven or heavy pan. Boil, then reduce heat to a simmer. Cover and cook for 20 minutes.
  • Remove meat, let cool slightly to handle and chop. Return the meat to the pot.
  • Stir in the chopped apples, currants, raisins, citrus peel, butter, sugar and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt.
  • Simmer, uncovered for about 90 minutes over low heat until mixture is thick. Stir in the cherries and remove from heat.

Although you can make a pie at this point, it’s recommended to refrigerate the mincemeat in a tightly covered container for at least one week before using.

To make the pie:

  • Preheat oven to 350 degrees.
  • Put filling in the unbaked pie shell and place pastry on top.
  • Crimp the edges and poke several holes in the top pastry.
  • Brush top with cream and sprinkle with sugar.
  • Bake for 40 minutes, or until golden brown.

Everything Bread Pudding
by chef Robin at Sodalis Dripping Springs

Ingredients:
2 loaves of Texas Toast, torn into 1” pieces
1 cup sugar
1 cup brown sugar
1 cup peanut butter
1 can 14 oz sweetened condensed milk
1 can 12 oz evaporated milk
2 cups whole milk or cream
2 tsp vanilla
1 cup chocolate chips
1 cup of your favorite nuts
1 cup white chocolate chips
1 cup of raisins (cranberry raisins)
1 cup butterscotch chips
1 cup raisins

  • Preheat oven to 375 and butter a baking pan of choice.
  • Combine all the ingredients. You can add or omit any of the chocolate chips, raisins and nuts.
  • Place in oven and bake for 25-30 minutes, or until an inserted knife in the center comes out clean.

English Trifle
by chef Mike at Sodalis Garden Ridge

English trifle is the British version of a Strawberry Shortcake. It’s quick and easy to make and quite delicious.

Ingredients:
2 white cake layers, 8” or 9” round
2 pints of fresh strawberries, sliced
1 pint fresh blueberries
2 bananas, cut into slices
1/4 cup white sugar
1/4 cup orange juice
1 (3.5 ounce) package of instant vanilla pudding mix
2 cups of cold milk
1 cup heavy whipping cream or pre-made whipped cream
1/4 cup blanched slivered almonds (optional)
12 maraschino cherries (optional)

  • Cut the cake into 1 inch cubes.
  • Mix the sliced strawberries with the sugar.
  • Toss the bananas with orange juice.
  • Combine pudding mix with milk and mix until smooth.
  • Line the bottom of a large glass bowl with half of the cake cubes.
  • Add half of the strawberries followed by half of the blueberries, and then half of the bananas, all in layers.
  • Spread half of the pudding over the fruit.
  • Repeat the layers in the same order.
  • In a medium bowl, whip the cream to stiff peaks and spread over top of trifle or top with whipped cream.
  • Garnish with your choice of strawberries, blueberries, maraschino cherries and slivered almonds and serve right away.