My mom and I make this recipe religiously for everyone in our family every single holiday.

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1 BORGATA S EXECUTIVE CHEFS SHARE THEIR FAVORITE HOLIDAY RECIPES Borgata s roster of Executive Chefs dish on their favorite recipes to make at home with friends and family during the holiday season, including traditional Italian Wedding Soup, Gingerbread Spice Cake, and more! ITALIAN WEDDING SOUP Recipe By: Michael Chiarlanza, Executive Chef at Bobby Flay Steak My mom and I make this recipe religiously for everyone in our family every single holiday. For the Meatballs: 8 oz ground beef 8 oz ground pork 1 small onion, finely chopped ½ cup fresh Italian parsley, chopped 2 large eggs 2 tsp minced garlic 1 tsp salt ½ cup grated Parmesan Freshly ground black pepper Mix all the ingredients together. Roll into small balls. Place on baking sheet and cook on 400 degrees for 8-9 minutes. Or you can place right into the hot soup and cook in the pot. For the Soup: 12 cups homemade chicken stock or low-sodium chicken broth 1 onion, diced small 1 medium carrot, peeled and diced small 1 tsp minced garlic 1 lb escarole, cleaned and chopped 2 large eggs 3 tbsp freshly grated Parmesan Salt and freshly ground black pepper 1.) Heat olive oil, add onions, carrots, and garlic. Saute for a few minutes. Add chicken stock and bring to a boil. Add the meatballs. Add the escarole and bring to a simmer for about 6 minutes. 2.) Whisk the eggs and cheese together in a bowl. 3.) Gradually drizzle the egg mixture into the simmering broth, stirring gently to form thin strands of the egg, about 1 minute. 4.) Season with salt and pepper. 5.) Ladle into bowls and garnish with more parmesan cheese to serve.

2 ROMAN STYLE TRIPE Recipe By: Romeo DiBona, Executive Chef at Old Homestead Steak House One of my favorite traditional Italian dishes to make for the holidays! 5 lb tripe, cleaned 2.5 lb pancetta, diced 1 onion, diced 3 tbsp chopped garlic 1 can crushed tomato 2 lb garbanzo beans 1 tbsp vanilla extract 1 cup white wine vinegar 1 lemon, juiced 7 sprigs spearmint, chopped 1-2 gallons water 1.) Wash tripe thoroughly. 2.) In a large pot, place trip, vanilla, vinegar, lemon, and tripe. Fill with water to just cover the tripe. 3.) Bring to a boil, skim white foam at top, then bring down to a gentle boil and cook for 2 hours. 4.) Once tripe is cooked, cool off in an ice bath and cut into 1 inch cubes. Set aside. 5.) In another pot, start cooking pancetta until golden brown. Add garlic and onions, cook until translucent. Add beans, cook for 3 minutes, then add tomatoes. Simmer tomatoes for minutes, stirring frequently. 6.) Add your tripe, cook for minutes. Cut off the heat and fold mint in. 7.) Serve immediately.

3 TURKEY CROQUETTES Recipe By: Aram Mardigian, Executive Chef at Wolfgang Puck American Grille This is a great way to use your leftover turkey meat after the holiday. Kids love them, too! 4 cups picked cooked turkey (can be from the carcass or leftover sliced meat) 2 tbsp minced onion ½ cup All Purpose flour 2 cup chicken broth 2 tbsp chopped parsley ½ tsp salt Pinch black pepper and cayenne 2 ¾ cup fine bread crumbs (season optional) 4 whole eggs 1.) In a sauce pot melt the butter and whisk in the flour. Add the chicken broth and bring to a simmer until the mixture thickens and starts to bubble for a couple of minutes. 2.) Add turkey, onion, parsley, salt and pepper to a food processor and mix together with the hot mixture. a. You may need to do this in batches depending on the size of your food processor. 3.) Blend ingredients until just barely minced. There is no need to blend until very smooth a little texture is good. Use the pulse button if you have it. 4.) Transfer the mixture to a large mixing bowl and allow the mixture to cool a bit until you can work with it with your hands. 5.) In a large mixing bowl, add the eggs and the breadcrumbs and distribute well. With either your hands or a scoop start to form your croquettes to your desired shape and size. 2-3 oz balls work out well because you can then flatten them before you cook. 6.) In a large fry pan, place about an inch of cooking oil (vegetable or canola are fine) and start on high heat. When the oil is hot you can start to brown your croquettes. Get them nice and golden brown on each side and then transfer them to a plate with a paper towel to catch the extra oil. If your oil gets too hot you may need to lower the heat so the croquettes don t burn or get too dark. 7.) If you feel like the croquettes are very soft and feel like they are a little raw inside just put them on a cookie sheet and bake them in the oven at 350 degrees F for about 10 minutes. They should have some softness to them.

4 GINGERBREAD SPICE CAKE Recipe By: Thaddeus DuBois, Executive Pastry Chef at Borgata Hotel Casino & Spa This recipe is very easy! Perfect for the kids to join in on the baking fun. 1 cup sugar 1 cup oil 1 cup molasses 3 eggs 1 tsp salt 1 tsp cloves 1 tsp ginger 2 tsp cinnamon 2 cups All Purpose flour 2 tsp baking soda 1 cup hot water 1.) Combine sugar, oil, molasses, and eggs in a bowl and whisk by hand until smooth. 2.) Sift dry ingredients together and add hot water. Finish whisking by hand until smooth. 3.) Deposit into a 8 x 12 x 2 high baking pan that has been rubbed with butter and lightly dusted with flour. 4.) Bake at 330 degrees F for minutes, depending on the heat of the oven. 5.) Let cool and cut into squares. Serve with freshly whipped cream and candied orange peel.

5 ADULTS-ONLY CHRISTMAS MORNING HOT CHOCOLATE Recipe By: Brian Perry, Executive Chef at Izakaya Modern Japanese Pub Hot chocolate for adults: spiked and spicy! 30 Ghiradelli 60% cacao chocolate chips (or other preferred chocolate) ½ tsp roasted Saigon cinnamon ¼ tsp crushed red pepper flakes 1/8 tsp cayenne pepper 1 ½ cups organic whole milk ½ tsp sugar in the raw 1 oz Jameson Irish Whiskey 2 oz Baileys Irish Cream Whipped Cream (to the top of the cup, or desired amount) Dash of nutmeg (You will need an oversized mug for this recipe) 1.) Combine all ingredients (except Bailey s and Jameson) in a sauce pot and bring to a simmer. 2.) Simmer for 3 minutes stirring with wire whisk until chocolate has incorporated. 3.) Put Bailey s and Jameson in mug then using a fine wine strainer, pour hot chocolate in mug. 4.) Stir hot chocolate to incorporate Bailey s and Jameson. 5.) Top with whipped cream and a dash of nutmeg.

6 SAVORY CHEESECAKE Recipe By: Thomas Biglan, Executive Chef at Borgata Hotel Casino & Spa For those of us who sometimes prefer a little savory over sweet, this recipe does the trick! 6 tablespoons (3/4 stick) butter, melted 3 cups oyster crackers (small saltine crackers) 1 cup freshly grated Parmesan cheese (about 3 ounces) 4 8-ounce packages cream cheese, room temperature 7 large eggs 2 cups grated Swiss cheese (about 8 ounces) 1 cup 1/2-inch cubes ham 1/3 cup chopped fresh chives 1 teaspoon salt 1/4 teaspoon ground white pepper 1.) Preheat oven to 300 F. Brush 9-inch-diameter spring form pan with 1 tablespoon melted butter. Finely grind crackers in processor. Mix cracker crumbs, Parmesan and 5 tablespoons melted butter in medium bowl to blend. Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and up sides of prepared pan. Refrigerate while preparing filling. 2.) Using electric mixer, beat cream cheese and eggs in large bowl until smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet. Bake until filling no longer moves in center when pan is gently shaken, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. 3.) *Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.

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