Winter recipes from the Baylor community

In a city with mild holiday seasons, Southeast Texans typically manifest a winter wonderland by wearing puffy vests, eating a hearty chili and drinking a hot beverage.

But holiday food is different. For many, thoughts of a holiday meal evoke sentimental memories of family and friends.

This year, BCM Family invited the Baylor College of Medicine community to submit their own family and cultural holiday recipes for the BCM Family Holiday Cookbook. Nearly 40 faculty and staff have their recipes featured.

Here are two recipes, one side dish and a dessert, for you to try this holiday season. View the cookbook for more recipe ideas.

Brazilian Carrot Cake with Brigadeiro Sauce

Submitted by Dr. Carmen de La Penha, assistant professor of surgery and clinical trials manager

Ingredients

Cake

• 2 cups peeled carrots
• 4 eggs
• 1 cup sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• Pinch of salt

Brigadeiro sauce (chocolate glaze)

• 3 ounces bittersweet chocolate, chopped
• 1 can sweetened condensed milk
• 1 tablespoon butter
• 1/2 cup heavy cream

Directions

Cake

• Preheat oven to 350 degrees Fahrenheit.
• Butter a springform pan, and dust it with flour.
• In a large bowl, mix baking powder into the sifted flour and set aside.
• Blend eggs, oil, salt, sugar and peeled carrots in a blender until homogenous.
• Pour the carrot mixture into the large bowl with flour and gently mix until fully incorporated.
• Pour the batter into the prepared springform pan and bake for approximately 50 minutes.
• Once baked, let the cake cool in the pan for 10-15 minutes before removing it.

For the Brigadeiro sauce (chocolate glaze)

• In a saucepan, combined chopped chocolate, sweetened condensed milk and butter.
• Cook the mixture over medium-low heat, stirring constantly, until thickened and it starts to release from the bottom of the pan (about 10 minutes).
• Add the heavy cream and stir until smooth.
• The Brigadeiro sauce should be thick but pourable.
• Pour the chocolate sauce over the cooled cake.

Loaded Cauliflower Casserole

Submitted by Gabrielle Coats, senior coordinator of business operations in the Office of Communications and Community Outreach

Ingredients

• 2 packs of 12-ounce frozen cauliflower
• 1 box (8 ounces) of cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 1/2 cups Monterey Jack cheese, shredded (or cheese of your choice)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 slices crispy-cooked bacon, coarsely chopped
• 1/4 cup chopped fresh green onions (reserve one tablespoon for the top)
• Creole seasoning or Kosher salt and black pepper to taste

Directions

• Cook the cauliflower according to the packaging. Drain well in a colander.
• Preheat oven to 425 degrees Fahrenheit. Grease a 9-by-13 baking dish.
• In a large bowl, combine the cream cheese, sour cream, cheddar cheese, Monterey Jack (or cheese of your choice), garlic powder and onion powder.
• Mix until creamy and smooth. Gently stir in cauliflower, half of the bacon and green onions.
• Season with kosher salt and black pepper (or Creole seasoning) to taste.
• Spoon into casserole dish and top with the remaining bacon.
• Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.

By Julie Garcia