8 Holiday Best Recipes of Metropolitan Market

The holiday season is a time to come together with loved ones, make memories, and enjoy some great food. “8 Holiday Best Recipes of Metropolitan Market” profiles a carefully selected assortment of recipes to brighten up the holidays. This guide has something for every palate, ranging from the comforting heat of Fresh Sweet Corn Cake to the exotic punch of Herbs and Tonic Cocktail. Whether you’re a tyro in the kitchen or an outfit veteran, this compilation of recipes is hopefully grouped well enough together for visiting them all without navigating aimlessly.

1. Fresh Sweet Corn Cake

Nutrition Facts

Fresh Sweet Corn Cake per serving (assuming the serving size is one slice, approximately 1/10 of a 9×13 inch cake):

Ingredients you will Need

2 ears uncooked corn, kernels removed (about 2 cups), See Cook’s Tip

1 (14 ounce) can sweetened condensed milk

1/2 cup vegetable oil

2 large eggs

1 3/4 cups all-purpose flour

1/4 cup plain yogurt

2 tablespoons cornstarch

1 teaspoon kosher salt

2 egg yolks

1/4 cup cornmeal

2 teaspoons baking powder

A Step-by-Step Guide to Making Fresh Sweet Corn Cake

Step 1: Add heat to the oven and set it at a temperature of around 350°F (175°C). Parchement paper the bottom and up sides of a 9 inch springform pan.

Step 2: In a blender add corn kernels, condensed milk, oil, yogurt, egg and yolk of eggs. Pulse until blended and scrape down the sides to incorporate all members of the party. Set the mixture aside.

Step 3: Combine dry ingredients in a large mixing bowl. Pour the mixture into a bowl. Stir gently until well mixed.

Step 4: Add the batter to ready pan. Bake for 35 to 45 minutes, or until a tester inserted into the center comes out clean and sides begin to pull away from pan.

Step 5: Cool a little on the wire rack for about 10 minutes. Take out of the rim of pan and cool cake completely before serving.

2. Herbs and Tonic Cocktail

Nutrition Facts

Herbs and Tonic Cocktail per serving (assuming the serving size is one cocktail, approximately 8 ounces):

Ingredients you will Need

1 1/2 ounces Seedlip Garden 109 non-alcoholic spirit

1 1/2 ounces tonic water

Whole peppercorns, for garnish

Rosemary sprig, for garnish

Ice

A Step-by-Step Guide to Making Herbs and Tonic Cocktail

Step 1: Fill a glass with ice, add Seedlip, and top off with tonic water.

Step 2: Garnish with a sprig of rosemary and a few whole peppercorns for a refreshing touch.

3. Cream Cheese Thumbprint Cookies

Nutrition Facts

Cream Cheese Thumbprint Cookies per serving (assuming the serving size is one cookie, approximately 20 grams):

Ingredients you will Need

1 cup (2 sticks) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 cup packed light brown sugar

2 teaspoons vanilla extract

3/4 cup raspberry jam

3 1/3 cups all-purpose flour

3/4 cup finely chopped walnuts

1 teaspoon kosher salt

A Step-by-Step Guide to Making Cream Cheese Thumbprint Cookies

Step 1: Begin by beating butter, cream cheese, and brown sugar together in a large mixing bowl at medium to medium-high speed until the mixture becomes light and fluffy. Blend in the vanilla extract and salt.

Step 2: Reduce the mixer speed to low and gradually incorporate the flour, adding it in thirds. Ensure each portion is fully mixed before adding the next.

Step 3: Cover the dough with plastic wrap and refrigerate it for at least one hour, or ideally, overnight to let the flavors meld.

Step 4: When you’re ready to bake, position the oven rack in the center and preheat the oven to 350°F. Prepare baking sheets by lining them with parchment paper.

Step 5: Scoop out heaping tablespoon-sized portions of the dough and roll them into balls. Coat each ball in chopped nuts and place them on the baking sheets, spacing them a couple of inches apart. Use a flat-bottomed glass to gently flatten the balls into disks about 1/2 inch thick.

Step 6: Create a small indentation in the center of each disk using a rounded 1/2 teaspoon or the end of a wooden spoon handle. Fill each depression with 1/2 teaspoon of jam.

Step 7: Bake the cookies one sheet at a time for 12 to 16 minutes, or until the cookies are set and the bottoms are golden brown.

4. Northwest BBQ Pork Ribs

Nutrition Facts

Northwest BBQ Pork Ribs per serving (assuming the serving size is one serving, approximately 4 ounces of cooked ribs with sauce):

Ingredients you will Need

2 racks baby back pork ribs (about 5 pounds total)

1/4 cup Dijon mustard

1 cup Northwest BBQ Rub

2 cups Northwest BBQ Relish

1 cup Alderwood chips, soaked (optional)

A Step-by-Step Guide to Making Northwest BBQ Pork Ribs

Step 1: Start by removing the membrane from the back of the ribs. Coat the ribs thoroughly with mustard, then generously apply Northwest BBQ rub.

Step 2: Preheat your grill to a low heat setting.

Step 3: For those using Alderwood chips: Place the wood chips in the center of a sheet of aluminum foil. Fold up the edges to create a rim, ensuring the wood chips stay in place. Position the foil packet on one side of the grill over direct heat. Cover the grill and let the wood chips smoke until you see a thin stream of smoke coming from the top of the grill.

Step 4: Turn off the heat on the side of the grill without the wood chips. Place the ribs on this unlit side. Close the lid and cook for one hour over indirect heat, maintaining a temperature of 225°F to 250°F. Meanwhile, the wood chips will continue to smoke on the lit side.

Step 5: Remove the ribs from the grill and wrap each rack in parchment paper, followed by a layer of heavy-duty aluminum foil. Return the wrapped ribs to the indirect heat and cook for an additional 1 to 2 hours, or until the meat becomes tender and easy to pull from the bone.

Step 6: Remove the aluminum foil and parchment paper, being careful as steam will escape from the package. Let rest for 5 minutes. Transfer the racks to a work surface and cut between each rib. Place on a serving platter, spoon some relish over the top, and serve.

5. Squash Latkes with Cilantro Gremolata

Nutrition Facts

Squash Latkes with Cilantro Gremolata per serving (assuming the serving size is one latke, approximately 50 grams):

Ingredients you will Need

2 delicata squash (about 1 1/2 pounds total)

Vegetable oil

2 1/2 teaspoons kosher salt, divided use

1 bunch cilantro, finely chopped (about 1 cup)

2 green onions, finely chopped

1 egg, beaten

2 tablespoons extra virgin olive oil

Zest and juice of 2 limes

1/4 cup tapioca starch

A Step-by-Step Guide to Making Squash Latkes with Cilantro Gremolata

Step 1: First things first…cutting that baby in half and scooping out all those seeds! Grate the zucchini with large holes of a box grater, peel and all. Place the squash in a large bowl and add 1 tsp of kosher salt. Let it rest for 10 minutes while you prepare the cilantro gremolata.

Step 2: In a small bowl, stir together cilantro, green onions, olive oil, lime zest and juice with the remaining 1/2 tsp kosher salt. Mix well and set aside.

Step 3: Squeeze out extra moisture in the salted squash. Toss the squash with tapioca starch making sure it is coated evenly. Put a beaten egg in and mix until combined.

Step 4: Heat about 1/4 inch of oil in a heavy-bottomed pan over medium-high heat.

Step 5: Using a 1/4 cup measure, scoop out the squash mixture with your hands into an ice cream disher and gently place it in the hot oil. Lightly flatten each latke with your spatula. It works best not to overcrowd the pan and fry in batches for around 90 seconds per side or until golden brown. Add more oil as necessary.

Step 6: Take the fried latkes off and drain onto a rack, then sprinkle with some sea salt. Remove the latkes from heat and transfer to a serving platter with prepared cilantro gremolata if desired, serve immediately.

6. 2 Popcorn Snack Blends

Ingredients you will Need

1. Hurricane Popcorn:

2 cups kettle corn

1/4 cup smoked almonds

2 tablespoons chopped candied ginger or dried mango

2 teaspoons furikake (seaweed seasoning)

2. Chipotle Cheddar Popcorn:

2 cups white cheddar popcorn

1/4 teaspoon chipotle powder

Pinch of ground cumin

1/4 cup roasted pistachios or pumpkin seeds

2 tablespoons dried cranberries or cherries

A Step-by-Step Guide to Making Popcorn Snack Blends

Step 1: Hurricane Popcorn – Combine kettle corn, smoked almonds, and candied ginger or dried mango in a large bowl. Sprinkle with furikake for a savory twist.

Step 1: Chipotle Cheddar Popcorn – Mix popcorn with chipotle powder and cumin. Adjust seasoning to taste, then add pistachios and cranberries for a delightful blend.

7. Pumpkin Haupia Crunch Cake

Nutrition Facts

Pumpkin Haupia Crunch Cake per serving (assuming the serving size is one slice, approximately 1/12 of a 9×13 inch cake):

Ingredients you will Need

3 large eggs

1 (15 ounce) can pumpkin puree

1/2 cup granulated sugar

1 (12 ounce) can evaporated milk

2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup chopped toasted walnuts or pecans

1 (15 ounce) box yellow cake mix

A Step-by-Step Guide to Making Pumpkin Haupia Crunch Cake

Step 1: Preheat your oven to 350°F. Line the bottom of a greased 9×13-inch baking pan with parchment paper.

Step 2: In a large mixing bowl, whisk the eggs. Add in the pumpkin puree, evaporated milk, sugar, cinnamon, and salt. Mix well until all ingredients are fully combined. Pour the mixture into the prepared baking pan.

Step 3: Evenly sprinkle half of the dry cake mix over the pumpkin mixture, followed by 1/2 cup of nuts. Repeat this process with the remaining cake mix and nuts. Drizzle the cooled, melted butter over the top.

Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for at least 15 minutes before gently loosening the sides with a butter knife and inverting it onto a platter. Let it cool completely before serving.

8. Mashed Potatoes

Nutrition Facts

Mashed Potatoes per serving (assuming the serving size is approximately 1 cup or 200 grams):

Ingredients you will Need

5 pounds russet potatoes, peeled and cut into 1-inch chunks

1 tablespoon plus 2 teaspoons kosher salt, divided use, plus more to taste

1 1/3 cup whole milk

1 1/3 cup heavy whipping cream

Pepper, to taste

4 ounces (1 stick) unsalted butter

A Step-by-Step Guide to Making Perfect Mashed Potatoes

Step 1: Begin by placing the potatoes in a large pot and covering them with water, ensuring the water level is about 2 inches above the potatoes. Bring the water to a boil over high heat and add 1 tablespoon of salt. Reduce the heat to medium and let the potatoes simmer until they are tender when pierced with a fork, approximately 15 to 20 minutes. Drain the water completely.

Step 2: In a small saucepan, combine cream, milk, butter, and 2 teaspoons of salt. Warm the mixture over medium-low heat until the butter melts, which should take about 3 to 4 minutes. Remove from heat.

Step 3: Position a potato ricer over the pot used for boiling the potatoes. Fill the ricer halfway with the cooked potatoes and press them through. Repeat this process until all the potatoes are riced.

Step 4: Using a silicone spatula, fold the warm milk mixture into the riced potatoes. Adjust the seasoning with additional salt and pepper to taste.

Step 5: Transfer the mashed potatoes to a pre-warmed serving bowl and serve immediately. If preparing in advance, cover the bowl loosely with buttered foil and keep it warm in the oven.