Holiday Recipes: Favorites from faculty and staff

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Dr. Melanie Bloom, professor of communication, received this recipe from her husband's mother, who had had this dish every Christmas of her life. Melanie's husband, Dr. Vince Bloom, professor of communication, also has had this dish every Christmas of his life.

Swedish Rice

Combine in a double boiler and cook for one hour:

3 cups milk
1/2 cup long grain rice
1/2 cup sugar
1/2 teaspoon salt

Add and cook for an additional 1/2 hour:

1 tablespoon butter
1 teaspoon cornstarch
2 teaspoons vanilla

When serving, sprinkle with cinnamon and sugar. Cooking times are approximate. The rice should reach a thick pudding consistency. Serves eight.

Eva Vasilovich was given this recipe by the wife of her very first boss at Central Union High School - a job that was the beginning of a long career in education. Her retirement from Fresno Unified School District lasted only a couple of months and she went to work for the Fresno State Alumni Association, where she has shared this recipe from time to time.

Meringue Cake

Cream together:

1/2 cup butter
1/2 cup sugar

Add:

4 egg yolks, beaten
1 cup flour
1 teaspoon baking powder
5 tablespoons milk
1 teaspoon vanilla

Add egg yolks to the butter and sugar mixture. Sift flour and baking powder together and add to the above. Add vanilla to milk and blend with mixture.

1/2 cup nuts
4 egg whites
1 cup white sugar

Beat egg whites until stiff and gradually add one cup sugar. Pour the first mixture into two shallow greased 9-inch pans. Cover with meringue and sprinkle with nuts. Bake at 350 F for 20 minutes.

Spread cooled cakes with whipped cream; top with fresh or canned fruit.

Dr. Ben Quillian, vice president for administration, has prepared this recipe from the November '97 issue of Bon Appetit four times at holiday dinners over the past two years.

Barbecued Turkey with Maple-Mustard Glaze

TURKEY

6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9 x 6-1/4 x 1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil

GLAZE

3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons (1/4 stick) butter

FOR TURKEY: Combine first eight ingredients in very large pot. Bring mixture to simmer, stir-ring until salt and sugar dissolve. Cool brine completely. Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.

CHARCOAL BARBECUE: Using tongs, divide hot briquettes into two piles, one pile at each side of barbecue. Sprinkle with hickory chips. Place empty broiler pan between piles. Position grill at least six inches above briquettes. Briquettes should not flame.

GAS OR ELECTRIC BARBECUE: Preheat barbecue on high. Turn off center burner and lower outside burners to medium-low heat. Place hickory chips in each of two broiler pans. Set pans over two lit burners. Place empty broiler pan over unlit burner. Position grill at least six inches above burners.

Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160 F, adding one cup hickory chips (and six briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180 F, about one hour longer, covering any dark areas of turkey with foil. Transfer turkey to platter. Tent with foil and let stand 30 minutes.