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From Our Kitchen: Holiday Recipes

From Our Kitchen

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Baked Ham

Serves 8

1 tablespoon brown sugar
1 cup unsweetened pineapple juice
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon plus ½ teaspoon cornstarch
1 tablespoon plus ½ teaspoon water
6¼-pound cured ham

Step 1: Preheat oven to 350°F.
Step 2: Add cornstarch to water and mix well.
Step 3: In a small saucepan, combine brown sugar, pineapple juice, cinnamon, and nutmeg; bring to a boil. Add cornstarch-water mixture to thicken.
Step 4: Place ham in roasting pan. Pour glaze over ham and bake for approximately 2 hours, or until internal temperature reaches 145°F.

Sweet Potato Mash

Serves 8

3 pounds sweet potatoes
¾ cup milk
2 tablespoons salted butter
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon black pepper

Step 1: Preheat oven to 425°F. Bake sweet potatoes until soft, about 60 minutes. Leave oven on.
Step 2: When potatoes are cool enough to handle, remove and discard skins.
Step 3: Combine potatoes, milk, butter, cinnamon, salt, and pepper. Mash and mix well. Transfer to a 13”x 9” baking pan.
Step 4: Bake 30 minutes or until edges are lightly browned.

Roasted Root Vegetables

Serves 8

4 medium skin-on red potatoes, quartered
3 medium carrots, sliced
3 medium turnips, chopped
1 medium onion, quartered
1 tablespoon plus ½ teaspoon vegetable oil
1 ounce fresh garlic, minced
½ teaspoon coarse kosher salt
½ teaspoon ground black pepper
1 ounce destemmed fresh thyme, chopped

Step 1: Preheat oven to 425°F.
Step 2: Combine all ingredients except thyme; mix well. Transfer to sheet pan.
Step 3: Bake until tender; toss with thyme before serving.

Roasted Balsamic Green Beans & Peppers

Serves 8

2 tablespoons vegetable oil
1 ounce Dijon mustard
1 tablespoon maple syrup
1 tablespoon minced fresh garlic
½ teaspoon salt
12 ounces fresh green beans
1 medium red bell pepper
2 tablespoons balsamic vinegar

Step 1: To prepare ingredients: mince garlic. Slice bell pepper.
Step 2: Preheat oven to 400°F.
Step 3: Combine oil, mustard, syrup, garlic, and salt. Add beans and peppers; toss. Transfer to sheet pan lined with parchment paper.
Step 4: Bake until vegetables are tender, about 15 minutes. Let rest for 5 minutes. Drizzle with balsamic vinegar just before serving.

Pumpkin Muffins

Serves 8

1¼ cups plus 1½ tablespoons all-purpose flour
1 cup plus 2 tablespoons granulated white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
8 ounces 100% pure canned pumpkin
2 large eggs
4 tablespoons plus 2 teaspoons vegetable oil

Step 1: Preheat oven to 325°F. Grease or line muffin pan.
Step 2: In a bowl, combine all dry ingredients. In another bowl, combine wet ingredients and mix until well-blended. Combine wet and dry ingredients and mix gently until just blended. Divide batter evenly among muffin cups.
Step 3: Bake 18-20 minutes, or until toothpick inserted into center comes out clean.

Cranberry Sauce

Serves 8

8 ounces fresh cranberries
1 cup granulated white sugar
1 cup water
1 tablespoon orange zest

Step 1: In a medium saucepan over medium-high heat, combine cranberries, sugar, and water; bring to a boil.
Step 2: Reduce heat and simmer for 5 minutes.
Step 3: Remove from stove and add orange zest. Cool.

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Friends and Flavors: Chinese Hot Pot

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From Our Kitchen: Açai-Pomegranate Mojito Mocktail

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