Business Broncos share their favorite holiday recipes
“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
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- 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!
From the book: Generations of Flavor by Dr. Laura Pohopien
"My 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.” – Laura Pohopien, (’92 management and human resources), and adjunct professor at Cal Poly Pomona
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Dr. Wei Yu's
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Ingredients:
Main Batter:
- 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 Mixture:
- 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 Yolk:
- Egg yolks: 8
Steps:
1. Prepare Ingredients: allow the cream cheese and unsalted butter to soften at room temperature.
2. Make the Batter:
- 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.
4. Combine Batter and Meringue: gently fold the meringue into the cooled batter in three batches, using a spatula and gentle folding motions to maintain the airy texture.
5. Prepare the Mold:
- 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.
- 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.
7. Cool and Decorate: 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.
"Since childhood, I experienced the power of food to bring people together – a language everyone could understand. My grandma had a knack for turning simple ingredients into something extraordinary, not just in taste but in the way it connected us. I remember sitting by her side as she transformed simple ingredients into delicious creations that united family and friends around the table, sparking laughter, stories, and shared warmth that lingered long after the meal was over."
"As I grew older, baking became my own form of expression, my way of relaxing and reconnecting with myself. I like to listen to music while baking. It’s a multi-sensory experience where taste, sight, and sound intertwine. Beyond its calming effect, for me, baking remains a way of creating people. I love the joy on someone’s face when they receive a freshly baked cake or the laughter that follows the first bit of a still-warm cookie. Each recipe feels like a bridge, a way to share love, to start conversations, and to build connections." – Dr. Wei Yu, professor and chair, Department of Finance, Real Estate and Law The College of Business Administration, Cal Poly Pomona
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Nolan Mariano, (business administration ’08)
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! |
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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!
Recipe and write-up by Cal Poly Pomona alum and HR Director at The Oncology Institute, Nolan Mariano—creator behind @DrinkingWithNolan. Follow along for more creative takes on cocktails and mocktails!
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.