Food Science Experts Recommend Holiday Recipes
We asked experts in the Department of Food Science to share some of their favourite holiday recipes. Check out the below for some tried and true recipes recommended by the experts.
Christina Marsigliese is the new food product developer in the department. She's also published a baking cookbook adnruns a baking blog called Scientifically Sweet. Picking one favourite was too challenging, so she recommended the four below recipes.
"The festive combination of chocolate and peppermint never grows old and it works magic in these bite-sized brownie-esque fudge cookies for the ultimate chocolate lover!” - Christina Marsigliese
“For Ginger Cookie aficionados, this is the ultimate recipe - crisp on the outside, chewy gooey in the middle, crackly tops and full of ginger flavour. The smell of sweet spice and molasses in the air will certainly make it feel like Christmas!" - Christina Marsigliese
“This unique eggless Christmas cookie is made from a rich, buttery, cream cheese dough that just melts in your mouth!” - Christina Marsigliese
“This is a moist and moreish dessert featuring a buttery, gooey gingerbread blondie base laden with molasses and sweet spices, and then topped with spiced apples and crunchy buttery oat clusters.” - Christina Marsigliese
Prof. Paul Spagnuolo provided a family recipe posted by his cousin who is also a cookbook author.
“Apart from just absolutely loving this simple yet incredibly tasteful treat, these cookies remind me of my family. Without fail, they are at every family function and I can remember enjoying these cookies even as a very young kid!” - Prof. Paul Spagnuolo
Prof. Ben Bohrer, a meat scientist, aptly provided the below recipe for a pork dry rub. It's an original recipe and a favourite go-to.
"It’s a simple recipe for someone who enjoys preparing lean meat around the holidays or really any time of year." - Prof. Ben Bohrer
Dry Rub Pork Tenderloin
- 2 pork tenderloin roasts (approximately 1.15 kg or 2.5 lb)
- Dry rub:
- Brown sugar (45 grams or 3 tablespoons)
- Garlic powder (10 grams or 2 teaspoons)
- Chili powder (10 grams or 2 teaspoons)
- Black pepper (2.5 grams or 0.5 teaspoons)
- Oregano (2.5 grams or 0.5 teaspoons)
- White salt (2.5 grams or 0.5 teaspoons)
- Thaw pork tenderloins to a refrigerated temperature (2 to 4°C).
- Mix the dry rub ingredients in a small bowl.
- Dry rub the pork tenderloins, covering the surface of the pork tenderloins completely.
- Place the dry rubbed pork tenderloins back in the refrigerator for approximately 30 minutes.
- Preheat an oven or a barbeque to a medium heat setting (ex. 175°C).
- Bake or grill the pork tenderloin to desired degree of doneness, checking the center of the pork tenderloins with a meat thermometer.
- Recommend a medium degree of doneness (63°C) for greatest level of juiciness, tenderness, and flavor.
- Let pork rest at room temperature for a period of approximately 10 minutes before slicing and serving.