Season's Eatings

illustrations of cooking and baking utensils

Gathering friends and family around good food and drink is one of the best parts of the holiday season, and it’s a well-known fact that the TCS team will never turn down the opportunity to throw a party! This year we’re sharing some of our favorite recipes for a festive and fun holiday cocktail party, we hope you’ll find something you can add to your own get-togethers. Cheers to our wonderful clients, thank you for all the business you bring us, we’re raising our glasses to you!

The TCS Recipe Box


Classic Tom & Jerry


Tom & Jerry Batter

  • 6 egg yolks, 3 whites
  • 2 cups powdered sugar
  • 1 teaspoon group cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cream of tartar
  • 1 oz aged rum


  • ¾ oz Cognac
  • ¾ oz aged rum
  • ⅓ cup Tom & Jerry batter (give or take)
  • 4-5 oz hot milk, with some foamed milk on the side (optional)
  • grated nutmeg
Tom and Jerry cocktail


Tom & Jerry Batter

  1. Separate the yolks from the whites.
  2. In a mixing bowl, whisk together sugar, spices, yolks, and rum until sugar is dissolved (an electric hand mixer makes this much easier).
  3. In a separate bowl, beat the whites with the cream of tartar until they form stiff peaks. Fold them into the sugar mixture until fully integrated. Use whisk to mix in necessary, the cream of tartar should help maintain the frothiness.


  1. Warm the milk on the stove or in the microwave. It should be steaming, but not a rolling boil.
  2. In a warmed mug, add the batter and spirit and stir to combine.
  3. Slowly pour in the milk while stirring continuously. Top with foamed milk, if using, and garnish with grated nutmeg.

Forrest’s favorite

Caesar Salad

Servings: 2 entrée salads or 6 side salads


  • 1 Ciabatta Loaf
  • 1 Lemon
  • 2 Cloves of Garlic
  • ¼ Cup of Parmesan Cheese
  • 1 Tablespoon of Vegan Mayonnaise
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon of Dried Rosemary
  • 1-9 oz Bag of Romain Lettuce
  • Olive Oil
  • Salt
  • Pepper
Caesar salad


  1. Preheat oven to 400 degrees. Wash produce. Mince garlic. Zest lemon, then cut into halves. Cut ciabatta loaf into 1-inch cubes.
  2. Toss ciabatta with a drizzle of olive oil in a large bowl. Season with salt and pepper and toss again. Transfer to a baking sheet and toast in oven for 5-6 minutes. Set aside.
  3. In the large bowl used to toss the ciabatta, make the dressing by whisking together lemon zest, garlic, 1/8 cup of parmesan cheese, vegan mayonnaise, mustard, and rosemary. Squeeze half the lemon into the bowl and add a large drizzle of olive oil. Whisk together to combine. Season with salt and pepper.
  4. Add romaine lettuce to the large bowl with the dressing and toss to coat the lettuce. Add the baked ciabatta cubes and toss again.
  5. Divide the salad between plates then sprinkle with 1/8 cup of parmesan cheese.

Melissa’s favorite

Dill Pickle Dip

Yield: 6


  • 4 ounces Cream Cheese – softened
  • 16 ounces Full Fat Sour Cream
  • 1/4 Cup Finely Chopped Fresh Dill*
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Pinch Salt/Pepper, to taste
  • 1 Cup Chopped Pickles, I love to use Claussen pickles


  1. Mix cream cheese and sour cream until combined.
  2. Add all other ingredients and mix together.
  3. This can be served immediately but it gets even better after 1-2 hours of refrigeration.

Mike’s favorite

Naughty ‘n’ Nice Meatballs

(Cream Balls and Polpette)

Taken from the book FOODHEIM: A Culinary Adventure by Eric Wareheim (Author), Emily Timberlake

Servings: Makes About 20 Meatballs (4 Servings)


  • 2 tablespoons extra-virgin olive oil
  • ½ yellow onion, finely diced
  • ½ pound ground beef
  • ½ pound ground pork
  • 1 egg
  • ¼ cup milk
  • ½ cup bread crumbs
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, grated
  • 1½ teaspoons freshly ground fennel seeds
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

“Nice” Version

  • ½ cup extra-virgin olive oil
  • Chopped fresh parsley for garnish

“Naughty” Version

  • ½ cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • ½ cup white wine
  • 1 egg yolk
  • ¼ cup sour cream
  • ¼ cup capers, drained
  • Juice of ½ lemon
  • 1 teaspoon kosher salt


1. To make the meatballs: In a medium skillet over medium heat, warm the olive oil, then add the onion and sauté until it is translucent, about 5 minutes. Set aside to cool slightly.

2. In a large bowl, combine the cooled onion with the beef, pork, egg, milk, bread crumbs, parsley, garlic, fennel seeds, salt, and pepper and mix by hand. until well incorporated. Form the mixture into 1/2-inch balls and set aside on plates or a baking sheet.

3. For the “nice” version: In a large cast-iron skillet over medium-low heat, warm the olive oil. Test for seasoning by tearing off and frying a small piece from one of the meatballs. Eat your tester and adjust the seasoning as needed.

Working in batches so as not to crowd the pan, fry the meatballs, rotating every minute or so to brown all sides (lean the balls on each other to get the right angles), about 8 minutes. The meatballs should be crisp on the outside and juicy on the inside (cut one in half to test). Garnish with parsley before serving.

For the “naughty” version: In a Dutch oven or a large, heavy-bottomed saucepan over medium heat, melt the butter. Add the flour and immediately start whisking vigorously. Cook, whisking continuously, until the mixture is a light golden color, 2 to 3 minutes.

Slowly pour the beef broth into the flour mixture, while whisking, until the sauce is well integrated, then stir in the wine. Bring to a low simmer and cook until the sauce has thickened slightly, stirring occasionally and making sure to scrape the bottom, about 10 minutes.

Add the meatballs to the sauce and return to a low simmer. Cover the pan, turn the heat to low, and cook until the meatballs are cooked through (cut one in half to test), 15 to 20 minutes.

Using a slotted spoon, transfer the meatballs to a serving bowl, then remove the sauce from the heat. In a small bowl, whisk together the egg yolk, sour cream, and capers. Add to the sauce and stir to combine.

Season the sauce with the lemon juice, salt, and a sprinkling of pepper, then pour over the meatballs and serve. No garnish here-EMBRACE THE BEIGE!


Go-to Rub

This rub is our go-to for chicken, pork or salmon. Works in a pinch on any night of the week to bring instant smoky sweetness to any cut of meat! The key is the smoked paprika and sweetness of the brown sugar. Also works well without the brown sugar, if you just want to go the smoky route (a great option for barbequed shrimp). You can use the rub as is or it works great teamed with a barbeque sauce if you’re making barbequed chicken or ribs. I’ve even used this as a topping for popcorn. 


  • 1/4 cup brown sugar
  • 3 tablespoons smoked paprika
  • 1 tablespoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder

Optional (for additional heat)

  • 1 teaspoon chili power
  • 1 teaspoon cayenne pepper


  1. Combine all ingredients and mix well.
  2. Rub generously on your choice of pork, chicken or salmon. 
  3. Bake, roast or grill and enjoy!

Cassie’s Favorite

Cranberry Apple Crisp


6-7 Granny Smith apples
16 oz whole cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar;
1/3 cup all-purpose flour
1 tsp cinnamon
1/4 cup butter, melted

Cranberry Apple Crisp


Preheat oven to 375º F.

For filling, peel, core, and slice apples. Cut slices in half; place in 9 “x 13” baker. Combine cranberry sauce, sugar, and flour; mix well. Pour cranberry mixture over apples in baker; toss to coat evenly. For topping, chop nuts. Measure brown sugar. Using 1 Cup scoop, measure flour and oats. Measure cinnamon.

In a bowl, combine nuts, oats, brown sugar, flour and cinnamon. Place butter in covered microwave cooker; microwave on high 30-45 seconds or until melted. Add butter to dry ingredients; mix well. Sprinkle topping over fruit mixture.

Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping, if desired.

Wishing you a sweet and savory Holiday Season FROM THE TCS TEAM

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