MAKE THIS!
December 10, 2024
“Cooking is one of the great gifts you can give to those you love. It says, ‘you're important enough to me to spend the time and effort to cook for you.’ It doesn't really matter what the occasion is—big or small—but it's the connections that we have with people we love that nourish our souls,” explains Food Network personality and star of The Barefoot Contessa At Home, Ina Garten.
We couldn’t agree more, and in that spirit, we here at the College of Business Administration and Singelyn Graduate School of Business wanted to share a few fun recipes as a gift from our family to yours.
Laura Pohopien
Dr. P’s Bourbon Glazed Bourbon Carrots
- 2 tablespoons butter
- ½ small onion, diced
- 1 ½ Ibs. carrots, peeled and cut crosswise into 2-inch rounds
- ¾ cup hot water
- 3 tablespoons orange juice concentrate (from frozen)
- 3 tablespoons brown sugar
- ¼ cup bourbon
- 3 teaspoons cornstarch
- 2 tablespoons cold water
DIRECTIONS
- In a medium pot over medium-high heat, add the butter with onions and sauté for 3 minutes or until soft. Add the carrots and stir to combine. Add the hot water and orange juice concentrate and let simmer for 8-10 minutes- stirring occasionally. Off the heat, add the brown sugar and bourbon and a pinch of salt.
- Return to the heat and reduce to low, let simmer to cook off the alcohol for about 2 minutes. It may flambé.
- In a small bowl, mix the cornstarch with the cold water to create a slurry. Gradually add the slurry to the pot, stirring continuously until the glaze thickens, about 1-2 minutes. Plate and enjoy!
"My new cookbook is a labor of love, created entirely by me and my daughter, Amanda Pohopien. With her beautiful photography and my cherished recipes and family stories, this project captures the essence of three generations of memories. It’s more than a cookbook—it’s a celebration of family traditions. I hope you’ll consider getting a copy for yourself and sharing one with friends and loved ones who bring joy to your life.”
Dr. Laura Pohopien is an adjunct professor, proud alum who graduated in 1992 management and human resources, and founder of The Prime Ingredient. You can learn more about her cooking endeavors and grab your own copy of her cookbook by visiting her website, The Prime Ingredient, here.
Dr. Wei Yu's
Japanese Light Cheesecake
9-inch Cake Mold Recommended
- Cream cheese: 2 boxes (8 oz each), softened at room temperature
- Heavy whipping cream: 4 tablespoons (approximately ¼ cup)
- Whole milk: ⅓ cup
- Unsalted butter: ⅓ cup (softened at room temperature)
Cornstarch Mixture:
- Cornstarch: 2 tablespoons
- Whole milk: 3 tablespoons (mix with cornstarch to form a slurry)
- Egg whites: 8 (chilled)
- Sugar: ½ cup (adjust for sweetness to taste)
- Stabilizer: Juice of ½ lemon (or substitute with ½ teaspoon cream of tartar)
- Egg yolks: 8
- Allow the cream cheese and unsalted butter to soften at room temperature.
- In a double boiler over low heat, combine the softened cream cheese, unsalted butter, sugar, and heavy whipping cream (from ingredients 1). Stir continuously until smooth and well blended.
- Add cornstarch-milk slurry (from ingredients 2) and mix thoroughly.
- Gradually add egg yolks (from ingredients 4) to the mixture, stirring well to remove any lumps. Set aside to cool.
- Using an electric mixer, whisk the chilled egg whites with the lemon juice (or cream of tartar) until frothy.
- Gradually add the sugar in three additions while whisking, and continue until soft peaks form.
- Gently fold the meringue into the cooled batter in three batches, using a spatula and gentle folding motions to maintain the airy texture.
- Line the bottom and sides of the 9-inch cake mold with parchment paper.
- Wrap the outside of the mold tightly with aluminum foil to prevent water from seeping in during the water bath.
- Pour the combined batter into the prepared mold.
- Preheat the oven to 350°F (175°C).
- Place the cake mold in a larger tray and fill the tray with hot water until it reaches halfway up the sides of the cake mold.
- Bake at 350°F (175°C) for 30 minutes. Then lower the temperature to 290°F (140°C) and bake for an additional 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
- Once baked, remove the cake from the oven and carefully take it out of the water bath. Allow the cake to cool completely in the mold on a wire rack.
- Add whipping cream or your choice of toppings (e.g., fresh fruit) for decoration.
Nolan Mariano's
Cranberry Cream Soda Mocktail
Looking for a festive and refreshing drink to add some sparkle to your holiday celebrations? Try this Cranberry Cream Soda Mocktail!
Made with a homemade cranberry syrup infused with warming spices, a dash of aromatic bitters, and topped with fizzy cream soda, it’s the perfect balance of sweet and tangy. For those feeling adventurous, swap the cream soda for champagne or add a shot of your favorite spirit to take it up a notch. Don't have time to make your own cranberry syrup? Steal a bit of that leftover cranberry sauce from dinner and give it a good mix. Cheers to the holidays and a bright new year ahead!
Nolan Mariano is a 2008 graduate of Cal Poly Pomona’s College of Business, majoring in management and human resources, and enjoys blending a love for business with a flair for mixology. He currently serves as a Human Resources Director at The Oncology Institute, and also dedicates his time to home bartending and creating social media content as an influencer based in Orange County.
Mariano is passionate about exploring, crafting, and sharing creative cocktails. Through his Instagram, @drinkingwithnolan, he shares drink recipes and tips with his followers.