Let’s Go! AN ECLECTIC COLLECTION O F F AV O R I T E R E C I P E S by
Students in Typography III
Winter Quarter 2014 Department of Art & Design California Polytechnic State University San Luis Obispo, California Instructor : Charmaine Martinez
1
Let’s Go! AN ECLECTIC COLLECTION O F F AV O R I T E R E C I P E S by
Students in Typography III Winter Quarter 2014 Department of Art & Design California Polytechnic State University San Luis Obispo, California Instructor : Charmaine Martinez
05 FEELING FRESH?
Greek Grilled Avocados Caprese Stack California Roll Avocado Mango Shrimp Stacks
Hamachi Poke
10
Ahi Tuna Tartare on Sesame Wonton Chips
12
Really Good Guac
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Oriental Cold
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6 7 8
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16 G O OD & S AV O RY
Bertolucci’s Gourmet Grilled Cheese Mixed Grill Kebabs with Guava BBQ Now That’s a Taco Salad Joong: Chinese Tamale Shepherd’s Pie with an Accent Tostada Crisp Cajun Shrimp Scampi
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Pork with Sweet Soy Sauce (Babi Kecap)
28
Mushroom Risotto
29
Mexican Two Bean Chicken Chili
30
Short Ribs Korean Barbeque (Kalbi)
32
Moroccan Chickpea Soup
33
Taco Soup!
35
Shepherd’s Pie
36
Spam Musubi
47
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19
21
23 25
26
38 OH SO SWEET
Almond Paste Cookies
Buckeye Brownie Cookies with Easy Fudge Frosting
46
Browned Butter Spoon Cookies
48
Nana’s Banana Bread
50
42
Chocolate Chip Pumpkin Bread
51
43
Oat Nut Bars with Sweet Lemon Coconut Icing
52
Mor Mor’s Pineapple Upside Down Cake
44
Nana’s Coconut Cream Pie
54
Halo-Halo
45
Black Russian Cake
55
Italian Sesame Seed Cookies Grandma’s Swedish Pancakes The World’s Best Chocolate Chip Cookies! Chocolate-Banana Bonbons with Toasted Almonds
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40
41
56 DRINK UP
Blackberry Meyer Lemon Gin and Tonics
57
Moscow Mule
58
Pimm’s Cocktail
59
Cucumber Sangria
60
Black Flower Fizz
61
05
FEELING FRESH?
FEELING FRESH?
Greek Grilled Avocados makes 1 recipe by SAMANTHA GEE (adapted from Tammilee Tips)
15 – 20 min
D I R E C T I O N S
1 | Cut avocados in half and remove pit. 2 | Slice the avocado into chunks, maintaining the structure of the avocado skin, so the
INGREDIENTS
4
olive oil and ingredients can spread all over
avocado
the avocado.
cup olive oil 4
3 | Drizzle avocado with olive oil, sundried tomato
artichoke hearts
infused olive oil is a great for this recipe.
¾ cup sun dried tomatoes 4
4 | Top your avocado with artichoke hearts, sun
Kalamata olives
¼ feta Cheese
dried tomatoes, kalamata olives and feta cheese.
5 | Place on barbecue for 5 -10 minutes depending on the heat of your barbecue.
6
FEELING FRESH?
Caprese Stack makes 1 recipe by CHRISTY PAK (adapted from tablespoon.com)
5 – 10 min
INGREDIENTS
1
medium tomato
¼ cup basil leaves 4
ounces fresh mozzarella
4
teaspoons Balsamic vinegar
1
tablespoon olive oil
DIRECTIONS
1 | Slice the tomato in approximately ¼ inch thick
salt and pepper, to taste
slices. Do the same for the mozzarella.
2 | Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).
3 | Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
7
FEELING FRESH?
Avocado Mango Shrimp Stacks
serves 4
recipe by ALYSSA HORNBY (adapted from immaeatthat.com)
5 – 10 min
DIRECTIONS ( P R E PA R I N G D R E S S I N G )
1 | Whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks. INGREDIENTS
( M A K I N G S TA C K S )
Stacks
2 | Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.
1
cup broccoli salad sprouts
1
cup tomatoes, diced
¼ cucumber, thinly sliced
3 | First add in the broccoli salad sprouts.
cup corn
4 | Next add tomatoes, then cucumbers on one
1
side, and corn on the other. Add mango on top
mango, cubed red onion, diced
of the cucumber side, and red onion on top of
1
the corn side.
avocado, cubed
8 ounces cooked shrimp
5 | Completely top with avocado.
(I recommend grilling on the BBQ)
6 | Place a piece of parchment or wax paper over
3 sprigs cilantro
the top and firmly press down the avocados so that they take the shape of the mold. Continue
Dressing
to apply pressure as you carefully slide off the
6 tablespoon balsamic
mold.
vinegar
7 | Top with shrimp, drizzle with dressing, and
3 tablespoon olive oil
garnish with a sprig of cilantro and enjoy!
¼ teaspoon pepper teaspoon salt
8
FEELING FRESH?
California Roll makes 1
recipe by HYUNG-MIN PARK (adapted from foodnetwork.com)
INGREDIENTS
2 1
4
1
20 min
DIRECTIONS
tablespoons rice vinegar
1 | Prepare sushi rice first. When the rice is done
medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.
2 | Allow the rice mixture to cool to room
sheets nori (seaweed)
temperature before making the roll.
batch sushi rice, recipe follows
3 | Cover a sushi roll rolling mat with plastic wrap.
cup sesame seeds, toasted
4 | Cut nori (seaweed) sheets in half crosswise.
small cucumber, peeled and cut into matchstick-size pieces
1
small carrot cut into matchstick-size pieces
4
imitation crabsticks, torn into pieces
5 | Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.
6 | Turn sheet of nori over so that rice side faces
Wasabi and Soy Sauce for serving
down. Place piece of cucumber, carrot, avocado and crab sticks in the center .
7 | Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
8 | Cut the roll and serve.
9
FEELING FRESH?
Hamachi Poke with Pineapple Poi & Taro Chips
serves 6
recipe by JAMES BUTLER (adapted to Chef Marcel Vigneron)
2 hr
What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer.Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside.
INGREDIENTS
Pineapple Poi: 2 teaspoons xanthan gum 4
Hamachi Poke:
cups fresh pineapple chunks
2 tablespoons extra virgin olive oil
2 tablespoons sake
Taro Chips: 1
2 tablespoons mirin
small taro root
3 tablespoons fresh
Vegetable oil for frying
lemon juice
Salt
1
teaspoon grated fresh ginger
DIRECTIONS
1
tablespoon finely chopped Maui onion
1 | In a medium nonreactive bowl, combine the
Sea Salt
oil, sake, mirin, lemon juice, ginger, and onion.
Freshly ground black pepper
Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be
1
salty).
2 | Add the hamachi and sea beans. Gently toss
pound sashimi-grade hamachi (cut into ½ inch cubes)
¼ cup chopped sea beans
with a rubber spatula to completely coat the fish and sea beans with the marinade.
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FEELING FRESH?
Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.
3 | Place Âź cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is
6 | In a large heavy pot, heat about 3 inches of oil
pureed and the mixture is smooth with a sticky
to 350° F.
consistency.
7 | Drain the taro slices and pat dry completely.
4 | Transfer to a container, cover, and refrigerate
Add the slices to the hot oil in batches, being
until ready to use.
careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove
5 | Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in
with a slotted spoon and transfer to paper tow-
large bowl of cold water to keep them from
els to paper towels to drain. Sprinkle with salt.
discoloring.
Cool completely before serving.
8 | Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.
11
FEELING FRESH?
Ahi Tuna Tartare on Sesame Wonton Chips
makes 24
recipe by JENNA VERBRYKE (adapted from cdkitchen.com)
30 min
INGREDIENTS
Sesame Wonton Crisps DIRECTIONS
12 wonton wrappers
(or egg roll wrappers)
1 | Preheat oven to 350 ° F. Line a baking sheet
2 tablespoons olive oil
with parchment paper.
3 3 tablespoons sesame seeds
2 | Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on
Tuna Tartare
the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesa-
6 ounces sushi-tuna
me seeds. Bake until golden, about 6 minutes.
2 tablespoons green
(Can burn easily so watch carefully). Let cool.
onions, finely chopped
(Alternatively, if you want cups, put the oiled
2 tablespoons sesame
whole wrappers in mini muffin tins). Remove
seeds, toasted
triangles from the pan and let cook on a cool-
2 tablespoons soy sauce 1
teaspoon sesame oil
1
teaspoon peeled and grated fresh ginger
1
ing rack.
3 | Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest,
clove garlic, minced
cilantro and salt together in a medium bowl.
ž teaspoon orange zest
Mix well.
tablespoons fresh cilantro, finely chopped
4 | Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a
2 teaspoon kosher salt 1
heaping teaspoon of the tuna mixture on each
avocado, small pieces
wonton triangle. Garnish with a sprig of cilan-
2 teaspoons lime juice
tro. Serve immediately. It is important that the
cilantro sprigs
tuna is not left at room temperature for more than 1 hour. 12
FEELING FRESH?
Really Good Guac makes 1 recipe by KELSEY DODGE (credited to Kelsey Dodge)
5 – 10 min
INGREDIENTS
2 large avocados DIRECTIONS
cup sweet yellow onion
1 | Slice open those ripe avocados and mush out
¼ cup chopped cilantro
the innards into a bowl. Remove the pits and
1
discard.
lime, juiced chopped up pickled jalapeño slices
2 | Chop up some onions, cilantro, and
1
jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!
teaspoon of jalapeño juice salt and pepper
No special mushing technique required, but feel free to make one up.
3 | Add jalapeño juice for added spiciness, if desired.
4 | Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
13
FEELING FRESH?
FEELING FRESH?
Oriental Cold Noodle Salad serves 8 recipe by OLIVIA YU (adapted from Los Altos Bakery and CafĂŠ)
10 – 15 min
INGREDIENTS
Salad 1
package (16 oz.) Capellini
DIRECTIONS
1
red bell peppers, diced
1 | Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once
2 cup chopped green onion
the water is boiling, stir in pasta, and return to
cup cilantro
a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain
Dressing
well in a colander set in the sink.
tablespoon sesame seeds
2 | For the dressing, whisk together the soy sauce,
2 tablespoon soy sauce
rice vinegar, olive oil, sesame seed oil, brown
1
sugar, chili paste, salt, and pepper.
2 tablespoon rice vinegar 2 tablespoon olive oil
3 | Add bell peppers, cilantro, green onions to the
2 tablespoon sesame
pasta in a large bowl and toss in the dressing.
seed oil
Garnish with sesame seeds. Serve warm, or
1
tablespoon brown sugar
cover and refrigerate for a cold salad.
1
tablespoon chili paste
1
tablespoon salt and
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G O OD & S AV O RY
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G O OD & S AV O RY
Bertolucci’s Gourmet Grilled Cheese
makes 1 5 – 10 min
recipe by A L B E R T C H A N G (credited to Albert Chang)
DIRECTIONS
1 | Preheat skillet over medium heat. 2 | Lather both sides of bread with butter (1 tablespoon on each side) and place one slice of
INGREDIENTS
2
bread on skillet butter-side-down.
pieces sliced sourdough
3 | Add slice of Jarlsberg cheese on non-buttered
fresh ripe tomato
1
slice Jarlsberg cheese
1
slice Provolone cheese
1
slice Colombus Peppered Turkey Beast
2
tablespoon butter
side. Slice half tomato into thin slices and place on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butterside-up. 4 | Grill until lightly browned and flip over; repeat process until cheese is melted.
5 | When cheese has melted, remove from skillet using spatula and cut in half diagonally.
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G O OD & S AV O RY
Mixed Grill Kebabs with Guava BBQ Sauce
makes 4
recipe by K AT E LY N B U R G I N (adapted from Coastal Living)
25 – 30 min
INGREDIENTS
Kabobs
BBQ Sauce 1
tablespoon coconut oil or vegetable oil
1
small yellow onion, finely chopped
2
1
pound boneless fish fillets, cut into bite-size pieces
1
pound peeled and deveined shrimp
1
yellow bell pepper, cut into pieces
1
orange bell pepper, cut into pieces
1
red onion, cut into wedges
1
pint cherry tomatoes
garlic cloves, minced cup guava nectar
8 ounces guava paste or jelly
¼ cup molasses 1/3 cup cider vinegar
2
tablespoons tomato paste
1
teaspoon ground allspice
olive oil
1
teaspoon smoked paprika
salt and pepper
teaspoon curry powder
¼ teaspoon salt
3 | Thread fish, shrimp, and vegetables on skewers.
DIRECTIONS
Brush with olive oil; sprinkle salt and pepper.
1 | Heat oil in a saucepan over medium-high heat.
4 | Grill over medium-high heat (350° - 400° F) for
Add onion and garlic; sauté 3 to 5 minutes or until tender.
approx. 4 minutes.
2 | Stir in guava nectar and remaining ingredients.
5 | Turn skewers over, and brush with ¼ cup sauce.
Cook over medium-low heat, stir occasionally
Cook 5 minutes or until fish flakes with a fork.
(5 minutes or until mixture is slightly thickened.)
Serve with sauce on the side. 18
G O OD & S AV O RY
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G O OD & S AV O RY
Now That’s a Taco Salad makes 2 2 – 24 hr
recipe by A LY X M A C K L E R (adapted from howsweetitis.com)
INGREDIENTS
2
boneless, skinless chicken breasts
DIRECTIONS
2
tablespoons olive oil
2
limes, juiced
2
garlic cloves, minced
powder, salt and pepper in a small bowl. Add
2
teaspoons (ground) cumin
chicken to a large ziplock bag or baking dish
2
teaspoons (smoked) paprika
and cover with olive oil and lime juice, then
teaspoon chili powder
marinate in the fridge for 2-24 hours.
1 | A few hours before (or the night before for extra flavor) combine cumin, paprika, chili
add in garlic. Sprinkle seasoning over top and
¼ teaspoon salt
2 | When ready to make the salads, heat a large
¼ teaspoon pepper
skillet over medium-heat heat and add a little
oz. monterey jack cheese, freshly grated
olive oil. Sear chicken both sides then reduce
4
cups butter lettuce
chicken is cooked through. Additionally you
1
avocado, chopped
can bake or grill the chicken – whichever you
cup sweet corn
prefer! Once chicken is finished, let cool for a
pint grape tomatoes, quartered
few minutes and then cut into chunks.
2
heat to medium-low, cover and cook until
3 | To make the salads, combine lettuce, toma-
¼ red onion, diced
toes, avocado, cheese, corn and onion in a
¼ teaspoon salt
large bowl, then toss with the salt and pepper.
¼ teaspoon pepper 1
1
Add olive oil, red wine vinegar and lime juice,
tablespoon olive oil
tossing well to coat. Add in chicken and toss
teaspoon red wine vinegar
well, then separate on to two plates or bowls. Add crushed tortilla chips on top and
lime, juiced
it’s fiesta time!
tortilla chips, crushed
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G O OD & S AV O RY
Joong : Chinese Tamale makes 2 24 hr
recipe by D A R R E N C H A N (credited to Darren Chang)
INGREDIENTS
1
(12 oz.) package dried bamboo leaves
DIRECTIONS
pound pork belly
1 | For the bamboo leaves: Place at least half of the
2
pounds glutinous rice (loh mai)
2
teaspoons vegetable or canola oil
4
teaspoons kosher salt
1
(14-ounce) package dried split hulled mung bean
oven. Cover with water and place on stove over
8 raw salted duck egg yolks
and cook for 30 minutes. Drain leaves and rinse
¼ 3 links (6 oz.) of Chinese
with cold water. Using a vegetable brush, take one
package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice.
2 | Place joong leaves in large stockpot or Dutch high heat. Bring to a boil, reduce heat to medium
sausage (lap cheong)
leaf and scrub each side and rinse again under run-
¼ cup (or 1 oz.) dried baby
ning water. Trim off stem using kitchen shears and
(shrimp ha mai)
4
discard. Repeat until all the leaves are scrubbed,
dried scallops (ghown bhoy)
rinsed and trimmed. Put leaves in colander and set aside.
3 | For the lap cheong: Rinse lap cheong under cold
P R E PA R AT I O N
running water and drain. Cut each lap cheong in
• soak bamboo leaves overnight to remove any impurities that can spoil the joong
half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.
• soak glutinous rice overnight
4 | For pork belly: Rinse pork belly under cold running
• soak mung beans overnight in water in plenty of water as they will expand
water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips length-
• soak dried scallops overnight
wise. Cut each strip into 1-inch pieces. Set aside.
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G O OD & S AV O RY
11 | Holding leaves firmly, place 3 tablespoons rice
5 | For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside.
mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of
6 | For the dried shrimp and dried scallops: Place
rice. Cover filling with another 3 tablespoons rice.
shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely
12 | Add third joong leaf by wrapping it around top
with water and let soak for fifteen minutes. drain
of the two leaves in order to extend the height of
and set aside. Shred scallops into strips and set
the joong. You will be using this leaf to close ev-
aside.
erything up.Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong
7 | For the rice: Place rice in fine meshed strainer.
should now be sealed at one end and open at the
Rinse under cold running water until water runs
other.
clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain
13 | Smooth out leaves towards open end and then
well and transfer to large bowl.
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gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do
| For the mung bean: Place beans in fine meshed
not rip or tear leaves. If leaves tear, start over. Se-
strainer. Rinse under cold running water until water
cure the with kitchen twine by
runs clear. Add vegetable oil and salt and mix well.
making several loops around joong and securing
Add mung beans to rice and toss to combine.
with knot. Pat finished joong with hands on both
9 | To Assemble: Take two whole joong leaves of ap-
sides to
proximately the same size. Make sure there are no
compact. Repeat until joong leaves and filling are
tears or rips in leaves. Leaves should curve in same
finished. Excess joong leaves can be dried at room
direction. Take one joong leaf in each hand hold-
temperature on a wire cooling rack and reused
ing it horizontally in front of you while making sure
14 | Layer finished joong in a large stockpot and cover
the ends match each other. Overlap edge of one
with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 1/2 hours, topping up pot vwith boiling water to keep joong submerged and rotating joong every hour to promote even cooking.
leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.
15 | Remove joong and drain in colander set in sink.
10 | Fold bottom half inch of leaf upwards and tuck
Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.
under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and
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then use the other hand to open the leaves to
| Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.
make the pocket inside.
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G O OD & S AV O RY
Shepherd’s Pie with an Accent
serves 6
recipe by J O E H E W I S O N (adapted from Gordon Ramsay)
30 – 35 min
INGREDIENTS
Filling 2
tablespoon olive oil
1
pounds ground lamb or beef
1
large carrot
1
large onion
P R E PA R AT I O N
• dice garlic • separate herbs from the stems
fresh rosemary
• separate egg yolks
fresh thyme
4
• peel and slice potatoes into even pieces
4 cloves minced garlic salt pepper Worcestershire sauce
1
DIRECTIONS
can tomato puree or paste
(COOKING FILLING)
red wine
1 | Pour olive oil into a hot, large pan, then add
¼ cup chicken stock
meat.
2 | Stir meat for a few minutes until brown, and
Mashed Potatoes 1
broken into very small pieces.
pounds golden potatoes
¼ cup heavy cream 3
3 | Add rosemary, thyme, and garlic, then stir
tablespon butter
some more.
salt
4 | Add carrot, and onion, stir a little longer.
pepper
2
5 | Add Worcestershire Sauce, stir, add Tomato
egg yolks
Puree, stir.
¼ cup parmesan cheese
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G O OD & S AV O RY
6 | Add Red Wine and sweat down for a minute or two.
7 | Add chicken stock and cook for 3 more minutes. ( C O O K I N G P O TAT O E S )
1 | Boil water, add salt and potatoes, and set a timer for 15 minutes.
2 | After 15 minutes, take potatoes out and strain the water off.
3 | Put potatoes back into the pan, or into a medium mixing bowl.
4
|
Mash the potatoes with their ingredients from or other oven safe dish and then spoon the
above and keep warm
mashed potatoes over the top.
(ASSEMBLE)
5
|
6
Scoop meat mixture into a deep casserole
|
Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.
7
|
Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18 –20 minutes to brown the potatoes and set the pie.
8
24
|
Serve Hot.
G O OD & S AV O RY
Tostada Crisp serves 4 – 6 Tostada Crisp by Kathy
Choi
10 min
recipe by K AT H Y C H O I (credited to Kathy Choi)
place into a bowl. Cut lime and squeeze over
INGREDIENTS
1
head of lettuce
1
onion
2
tomatoes
1
red bell pepper
1
avocado
1
lime
diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tabasco for a kick.)
4 | Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.
feta cheese
5 | Place 1 small tortilla on pan and heat up for 1
mozzarella cheese
6
small artisan tortillas
6
tostada shells (Guerrero Tostada Shells)
1
1 whole cooked Rotisserie Chicken
minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.
Teriyaki Sauce
6 | Place ½ cup of shredded teriyaki chicken onto
Tapatío Sauce
tostada base.
7 | Add two spoons of salsa mix on top of chicken and spread evenly.
DIRECTIONS
8 | Add small handful of lettuce and spread
1 | Shred Rotisserie chicken and place ½ of shred-
evenly.
ded chicken on pan. Add 2 tablespoons of teriyaki sauce and mix. Keep lid on at low heat.
9 | Place red bell pepper strips on top along with ¼ of the sliced avocados.
2 | Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.
10 | Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío
3 | Salsa mix : dice 2 tomatoes and 1 onion then
Sauce lightly on top. 25
G O OD & S AV O RY
G O OD & S AV O RY
Cajun Shrimp Scampi serves 4 – 6 20 – 30 min
recipe by N I C O L E B E R G M A N N (adapted from food.com)
INGREDIENTS
2 | Toss the shrimp in 1 tablespoon of the creole
1 shrimp, peeled and deveined
seasoning, set aside.
2 tablespoons creole 3 | Fill a pan with water adding salt to season the
seasoning 1
tablespoons olive oil
pasta. When water boils add pasta and cook
1
tablespoons butter
until al dente.
8 ounces sliced mushrooms
4 | While pasta is cooking, heat olive oil and but-
2 teaspoons garlic powder
ter in a skillet. Add the mushrooms and garlic
1 cup tomato, diced, fresh
powder when the butter has melted, cook for
or canned
about 1 to 2 minutes, next add ½ cup of the
1 cup heavy cream
onions and cook for another minute then add
1 cup parmesan cheese,
the shrimp. Cook for about 3 to 5 minutes or
grated
until the shrimp turns pink.
1 egg yolk
5 | When the shrimp has cooked add the cream
1 cup onion, diced, divided
and the other addition of creole seasoning.
8 ounces linguine
2 tablespoon tony’s
Bring this to a simmer then turn the heat down
to medium low.
creole seasoning
6 | Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. DIRECTIONS
7 | When the sauce has thickened add the other
1 | Get all of your ingredients ready, tomatoes
½ cup of onions and the drained pasta. Toss
diced, onion diced and so forth because the
until the pasta is coated. Garnish with extra
recipe goes together fast once the shrimp is
diced tomatoes and cheese if desired.
cooked.
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G O OD & S AV O RY
Pork with Sweet Soy Sauce (“Babi Kecap”)
serves 6 – 8
recipe by K E L B Y H E R TA N U (credited to Mrs. Lusiana Hertanu)
1 – 1.5 hr
INGREDIENTS
2 1
pound Pork Butt or Shoulder or Spare ribs
DIRECTIONS
teaspoons of salt
1 | In a food processor grind the spices (2 shallot,
teaspoons white pepper
1
teaspoons Chinese Five Spices
2
tablespoons rice wine
2
tablespoons soy sauce
2
Star Anise
2
tablespoons Sweet Soy Sauce (Kecap Manis)
1 inch ginger, 2 cloves garlic).
2 | Cut the pork into about 2 inch cubes. 3 | Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices.
4 | Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes.
3 tablespoons of oil 2
shallots
1
inch ginger
2
cloves garlic
5 | Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.
6 | Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color.
7 | Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot.
8 | Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.
9 | Serve with rice and vegetables for a balanced meal.
28
G O OD & S AV O RY
Mushroom Risotto serves 6 45 min – 1 hr
recipe by F L O R E N C E L U I (adapted from allrecipes.com)
DIRECTIONS
1 | In a saucepan, warm broth over low heat. 2 | Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. INGREDIENTS
6
Remove mushrooms and their liquid, and set aside.
cups chicken broth, divided
3 | Add olive oil to skillet, and stir in the shallots.
3 tablespoons olive oil, divided
Cook 1 minute. Add rice, stirring to coat with
1
pound portobello mushrooms, thinly sliced
oil, about 2 minutes. When the rice has taken
1
pound white mushrooms, thinly sliced
constantly until the wine is fully absorbed. Add
2
shallots, diced
broth is absorbed. Continue adding broth 1/2
1
cups Arborio rice
cup at a time, stirring continuously, until the liq-
on a pale, golden color, pour in wine, stirring 1/2 cup broth to the rice, and stir until the
uid is absorbed and the rice is al dente, about
cup dry white wine
15 to 20 minutes.
Âź sea salt to taste 2
4 | Remove from heat, and stir in mushrooms with
fresh ground black pepper for taste
their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
3 tablespoons finely chopped chives
4
tablespoons butter cup freshly grated Parmesan cheese
29
G O OD & S AV O RY
G O OD & S AV O RY
Mexican Two Bean Chicken Chili
serves 6
recipe by S A R A I N G R A M (adapted from The Pampered Chef)
30 – 40 min
INGREDIENTS
2
cups chicken broth
1
jar (16 oz.) thick and chunky mild salsa
1
cup tomato sauce
1
medium zucchini, coarsely chopped (about 300 mL)
1
cups rinsed and drained canned black beans
1
cups rinsed and drained canned pinto beans
1
DIRECTIONS
1
|
Combine broth, salsa and tomato sauce in Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with spoon.
2 | Ladle chili into soup bowls. Top with desired
cup drained canned whole kernel corn
toppings. See below for suggestions.
3 cups shredded cooked chicken
1
2
1
1
OPTIONAL
garlic clove, pressed tablespoon chili powder
&
DELICIOUS TOPPINGS:
• shredded cheese
teaspoon ground cumin
• sour cream • crushed corn chips / tortilla chips • sliced green onions • fresh cilantro leaves
31
G O OD & S AV O RY
Korean Barbecue Short Ribs (“Kalbi”)
4 – 24 hr
recipe by PA U L W A S H I N G T O N (credited to Joyce Washington)
INGREDIENTS
4
serves 6 – 8
DIRECTIONS
pounds Korean-style short ribs (LA style cut ribs also works)
1 | Combine all ingredients except for ribs in a large bowl or plastic bag. Be sure to make sure the bag is big enough that it can fit the ribs in
¾ cup soy sauce
later.
2
tablespoon Sugar
2
tablespoon brown sugar
2 | Mix all ingredients until sugar has dissolved.
yellow onion, chopped
3 | Submerge ribs in the marinade making sure
2 2 3
1
stalks green onion, chopped
they are completely covered. Meat can be touching but make sure to mix it so that the
teaspoon ginger, minced
6
marinade gets in between the ribs. Cover the
cloves garlic, minced
bowl or close the bag with no air so that the
tablespoon honey
2
tablespoon toasted sesame seeds
1
teaspoon sesame oil
1
teaspoon olive oil
marinade is always touching the ribs.
3
4 | Refrigerate for 4 hours, but the longer the better. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that
teaspoon cayenne pepper
2
all parts are getting an even marinade.
tablespoon Mirin aka Rice Wine (or White vinegar)
5 | Remove from marinade, shake off excess marinade. (too much excess soy sauce, sesame seeds, or sugar on the outside of meat can
Let the meat marinate overnight for
burn andchange desired flavor) Cook on a
delicious results.
preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.
32
G O OD & S AV O RY
G O OD & S AV O RY
Moroccan Chickpea Soup serves 7 recipe by K AT W H A L E N (adapted from America’s Test Kitchen Healthy Cookbook )
35 – 45 min
INGREDIENTS
1
tablespoon canola oil
1
onion, minced
1
tablespoon sugar
4
garlic cloves, minced
DIRECTIONS
1 | Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion
tablespoon hot paprika
and sugar and cook until softened (about 5
¼ tablespoon saffron
minutes). Stir in the garlic, paprika, saffron,
threads, crumbled
ginger, and cumin and cook until fragrant,
¼ teaspoon ground ginger
about 30 seconds.
¼ teaspoon ground cumin 2
cans (15-oz. each ) chickpeas, rinsed
1
pound red potatoes (about 3 medium) scrubbed and cut into small pieces
1 4 1
2 | Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.
can (14.5 oz.) diced tomatoes
3 | Mash some of the potatoes against the side of
cups low sodium chicken broth
the pot with a spoon to thicken the soup slight-
zucchini, seeded and cut into small pieces
pepper to taste. Serve with lemon wedges.
ly. Stir in the parsley and season with salt and
¼ cup minced fresh parsley salt and pepper lemon wedges
34
G O OD & S AV O RY
Taco Soup! serves 10 3 hr
recipe by Z A C H A R Y Z U L C H (credited to The Zulch Family)
INGREDIENTS
1
pound ground sirloin DIRECTIONS
¾ yellow onion 1
packet dried ranch dressing
1 | Chop and sauté yellow onion in a large skillet
1
packet Schilling taco seasoning
2 | Add ground sirloin and continue sautéing until meat is a light brown color.
8 ounce can of Rotel diced
3 | If your meat is under 90% fat free, drain and
chili
1
can (14oz.) of corn
1
can (14oz.) of pinto beans
1
can (14oz.) of kidney beans
1
can (24oz.) of hominy
1
can (24oz.) of diced tomatoes
2
remove fat Meat does not need to be thoroughly cooked as it will be boiled in the steps below
4 | Remove from heat and pour into a large pot 5 | Add corn, pinto beans, kidney beans, hominy,
small bag of Fritos
diced tomatoes, Rotel diced chili, taco season-
cilantro
ing, and ranch dressing to the pot
cups of Mexican shredded cheese
6 | Bring to a boil 7 | Once boiling, change heat to low and simmer for three hours
8 | Remove from heat and serve 9 | Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl
10 | Enjoy!
35
G O OD & S AV O RY
Grandma’s Shepherd Pie
serves 6
recipe by M E A G A N H A N E K E - H O P P S
45 min
This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.
DIRECTIONS
1 | Preheat oven to 350°F and brown the ground
INGREDIENTS
beef in a skillet.
2 | Make instant mashed potatoes in a bowl according to package instructions and set aside.
3 | Spray casserole dish with nonstick cooking
2
pounds ground beef
2
cans cut green beans (drained)
2
cans corn (drained)
2
cans condensed tomato soup (do not add water)
4
cups mashed potatoes (instant potatoes, enough to cover dish)
spray.
4 | Open canned veggies; drain, dump in casserole dish.
Shredded cheese (to be melt on top)
5 | Strain off any fat from ground beef, then add on top of veggies.
6| Mix/stir ground beef and all cans of veggies other ingredients (do NOT mix in).
together in casserole dish and spread evenly along the bottom of the dish.
9 | Cook for 25 minutes, uncovered.
7 | Open tomato soup cans (do NOT add water),
10 | Cover with shredded cheese and let cook for
dump on top of veggie/beef mix. Stir in with
another 5 minutes in the oven.
the veggie and beef mix so that veggies and beef are evenly coated in tomato soup.
11
8 | Spread mashed potatoes to even cover all 36
|
Let cool and enjoy!
G O OD & S AV O RY
Spam Musubi makes 10 10 – 20 min
recipe by A S H L E Y A N D R E W S (credited to Mamandrews)
DIRECTIONS
NOTE
1 | Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper
THIS RECIPE REQUIRES:
towels.
• spam musubi maker
2 | In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to INGREDIENTS
5
cups cooked rice, room temperature
5
sheets nori (seaweed)
1
1 can (12 oz.) Spam
low.
3 | Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.
4 | Lay a sheet of nori lengthwise on a clean
½ cup Teriyaki Sauce
surface. Moisten lower half of musubi maker,
Furikake (Japanese rice seasoning)
and place on lower third of nori.
5 | Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.
6 | Top with slice of Spam. Remove musubi maker. 7 | Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.
8 | Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. 37
38 OH SO SWEET
OH SO SWEET
Almond Paste Cookies makes 24 20 – 25 min
recipe by H E AT H E R B R O W N (adapted from cooks.com)
INGREDIENTS
pound very soft butter
1
1
cup sugar
1
cup grated almond paste
1
egg, beaten
DIRECTIONS
1 | Cream butter and sugar well and then add remaining ingredients.
cup flour
2 | Form batter into small balls, press down with
teaspoon baking powder
floured fork on ungreased cookie sheet.
teaspoon baking soda pinch of salt
3 | Bake 9 -10 minutes at 350º F. 4 | Place cookies on cooling rack and let cool for
OPTIONAL
10 -15 minutes.
&
5 | Melt chocolate and dip cooled cookies into
DELICIOUS ADDITIONS:
chocolate, covering about half the cookie.
• ½ pound bittersweet chocolate
Let stand for a few seconds, placing cookies on
• slivered almonds
parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.
6 | Repeat for each cookie as desired. 7 | Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.
39
OH SO SWEET
Italian Sesame Seed Cookies
makes 30
recipe by D A N I E L L E H A D L E Y (credited to Claire Chiappinelli)
1 – 1.5 hr
INGREDIENTS
3 pounds flour 1
pounds sugar
6
7 eggs
3
4 tablespoon milk
1
pound shortening (half butter, half oleo)
4
teaspoon baking powder
4
teaspoon vanilla jigger of whiskey
DIRECTIONS
cup sesame seeds
1 | Cream shortening and sugar, add beaten eggs, milk, vanilla, and whiskey.
2 | Gradually work in flour and baking powder. 3 | Mix thoroughly and let stand about an hour. 4 | Roll small amounts in seeds and cut. 5 | Bake at 375 Âş F for about 30 minutes or until golden brown.
40
OH SO SWEET
Grandma’s Swedish Pancakes
serves 3
recipe by R E B E C C A R E I D (credited to : Lavina DeNatale)
1.5 hr
This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s home-style cooking and is a perfect and sweet breakfast treat.
DIRECTIONS
INGREDIENTS
1 | Set a large non-stick saucepan on medium heat
3 eggs
and coat with non-stick spray.
1¼ cup of milk
2 | Wisk together the eggs in a large bowl and
¾ cup of flour
then add milk.
teaspoon salt
3 | In a separate bowl combine the sugar, flour,
2 tablespoon sugar
and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.
4
tablespoon butter
1
lemon powdered sugar
4 | Add a few tablespoons to your heated pan and swivel around so the batter covers the entire bottom portion of the pan. This should be a
&
thin coating on the saucepan and should rise
OPTIONAL
up to the edges a little bit.
DELICIOUS TOPPINGS:
• fruit
5 | Flip the pancake when the thin edges start to brown by using a large spatula after delicately
• nutella
peeling the edges, and then the whole pan-
• peanut butter
cake from the pan. It should be a very light
• syrup
brown color on the side now facing up. Roll the
• jam
pancake up and place it on a warm plate. Serve with powdered sugar and melted butter and lemon juice mixture.
41
OH SO SWEET
The World’s Best Chocolate Chip Cookies!
makes 24 15 min
recipe by E V A N L A F O R C E (adapted from Food.com )
INGREDIENTS
¾ cup white sugar 1
cup brown sugar
1
cup butter, softened
1
tablespoon vanilla
2 large eggs, beaten
DIRECTIONS
3 3 cups all-purpose flour
1 | Preheat oven to 350 degrees.
¾ teaspoon baking soda
2 | Cream sugars and butter.
¾ teaspoon salt
3 | Add vanilla and eggs and mix well.
3 cups semi-sweet chocolate chips
1
4 | Combine dry ingredients together and gradu-
cup walnuts or pecans, chopped
ally add to creamed mixture.
5 | Stir in chips and nuts. 6 | Roll into balls and place on non-stick cookie sheets, about 2-inch apart.
7 | Bake for 10 to 12 minutes.
42
OH SO SWEET
Chocolate-Banana Bonbons with Toasted Almonds
makes 30
recipe by J A C LY N C R U I C K S H A N K (adapted from “William-Sonoma Eat Well” )
23 – 25 min
Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but still have some firmness.
DIRECTIONS
1 | In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring INGREDIENTS
occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate
ounce semisweet chocolate
on top of the pan to keep warm.
cup toasted & chopped almonds or pecans
2 | Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.
2 bananas ( yellow )
3 | Peel the bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.
4 | Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.
43
OH SO SWEET
Mor Mor’s Pineapple Upside Down Cake
serves 10 40 – 45 min
recipe by K I R S T E N J A C O B S E N (credited to Goody Jacobsen )
Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.
DIRECTIONS
1 | In a 12-inch oven safe skillet melt butter. 2 | Add brown sugar until thick (not caramelized). 3 | Arrange the pineapple rings on top of the INGREDIENTS
brown sugar and butter mixture.
¼ pound butter
4 | Prepare the yellow cake mix according to package directions, using juice from the can of pineapple rings instead of water.
5 | Pour the yellow cake batter in the pan, over
1
cup brown sugar
1
can pineapple rings in juice
1
box yellow cake mix
the top of the pineapple rings.
6 | Bake at 350 degrees for 30–35 minutes.
A cast iron skillet is recommended for best results.
7 | Remove from oven when a toothpick comes out clean.
8 | Turn out onto a cake plate immediately and let cool.
9 | Enjoy!
44
OH SO SWEET
Halo–Halo makes 1 recipe by C R I S T O P H E R L A G M AY (credited to Christopher Bryan Lagmay)
15 min
Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.
DIRECTIONS
1 | In a tall glass, layer the macapuno, kaong, nata
All ingredients may be purchased at : asianfoodgrocer.com
de coco, cantaloupe, jackfruit, and caramelized plantains.
2 | Cover the mixture with enough shaved ice,
INGREDIENTS
depending on preference.
2 tablespoon macapuno (preserved shredded young coconut)
3 | Swirl evaporated milk on top of the ice. 4 | Top with a scoop of ice cream and some slabs
2 tablespoon kaong (sugar palm nuts)
of caramel custard.
2 tablespoon nata de
5 | Mix it all together. Or not.
coco (coconut gel)
2 tablespoon freshly
6 | Sit back. Relax. Enjoy. Refill.
grated cantaloupe
2 tablespoon freshly shredded jackfruit
2 tablespoon sliced
caramelized plantains
1
cup shaved ice cup evaporated milk
1
scoop of mango, vanilla, or ube (purple yam) ice cream
2 tablespoon caramel custard
45
OH SO SWEET
Buckeye Brownie Cookies with Easy Fudge Frosting recipe by C H E L S E A L I G H T F O O T (adapted from cookiesandcups.com)
makes 24 30 – 40 min
INGREDIENTS
Brownie Cookie 1
box (18-19 oz.) brownie mix
DIRECTIONS (BROWNIE COOKIES)
¼ cup butter, melted
1 | Preheat oven to 350° F.
cup cream cheese, room temperature
1
2 | Line baking sheet with parchment paper.
1 egg
3 | In a medium bowl combine brownie mix,
¾ cup peanut butter
butter, cream cheese and egg. Stir until dough
¾ cup powdered sugar
comes together, it will be very thick and sticky
¾ cup chocolate frosting
(use hands).
sea salt flakes
4 | Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation
Easy Fudge Frosting 1
1
with your thumb in the center of each.
cup butter, room temperature
5 | In another bowl stir together peanut butter
cup boiling water
and powdered sugar. Form peanut butter into
cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.)
teaspoon sized balls and press into the indentations in the brownie cookies.
6 | Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
8 cups powdered sugar 1
teaspoon vanilla
46
OH SO SWEET
7 | Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.
8 | When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes. (FROSTING)
1 | In a mixer combine all ingredients and over low speed for 30 seconds.
2 | Increase speed to medium and beat for 1 minute until smooth.
3 | Let frosting cool for 15-20 minutes. 3 | Frost cake or cupcakes and enjoy!
47
OH SO SWEET
OH SO SWEET
Browned Butter Spoon Cookies
makes 32 45 min
recipe by M A D I S O N M A R (adapted from foodnetwork.com)
3 | Meanwhile, whisk the flour, baking powder and INGREDIENTS
1
salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned
cup unsalted butter
2 cups all-purpose flour
butter. Stir the dry ingredients into the butter
¾ teaspoon baking
mixture to make a uniform but crumbly dough that looks like wet sand.
powder
1
pinch fine salt
4 | Scoop out dough with a small teaspoon (the
large egg yolk
kind you set the table with, not the ones you
¾ cup sugar
measure with). Rock spoon gently back and
¾ tablespoon pure vanilla
forth against the side of the bowl, packing the
extract
¼
dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make
cup raspberry jam
spoon-shaped cookies. Trim excess dough with
confectioners’ sugar, for dusting
your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
DIRECTIONS
5 | Bake cookies until just browned, about 12 to
1 | Preheat the oven to 325 º F and line two baking
15 minutes. Cool almost completely on the
sheets with parchment paper.
baking sheets, and then transfer cookies to a
2 | Melt the butter in a small, heavy-bottomed
rack to cool.
saucepan over medium heat. Continue to cook,
6 | When cool, spread ½ teaspoon jam on the flat
swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about
side of a cookie, and then sandwich together
15 minutes. Transfer the butter to a medium
with a second cookie. Repeat until all cookies
bowl—be sure to get all the tasty brown bits —
have met their match. Lightly dust the cookies
and cool slightly.
with the confectioners’ sugar. Serve.
49
OH SO SWEET
Nana’s Banana Bread makes 1 loaf 1.5 hr
recipe by S K Y L E R M U E N C H (credited to Nana Muench)
INGREDIENTS
1 ¾ cups of flour 2 teaspoons of baking powder
DIRECTIONS
¼ teaspoon of baking soda
1 | Heat oven to 350° F and grease loaf pan.
teaspoon of salt
2 | At medium speed in electric mixer mix (cream)
cup of Crisco
Crisco and sugar.
cup of sugar
3 | Then add eggs and beat until very light (about
2 eggs 1
4 minutes).
cup of mashed bananas
4 | Mix together flour, baking powder, baking soda and salt. OPTIONAL
&
5 | Slowly alternate adding small amounts of
DELICIOUS ADDITIONS:
this dry mixture and the mashed bananas to
• ½ cup chocolate chips
the Crisco, sugar and egg mixture until all is
• ½ chopped nuts
blended.
6 | Pour into greased loaf pan. 7 | Bake for approx. 1 hour. 8 | Cool in pan for 10 minutes and then put on cooling rack.
50
OH SO SWEET
Chocolate Chip Pumpkin Bread
serves 12
recipe by EMILEE RUDD (credited to Kathy Rudd)
1.5 hr
INGREDIENTS
1 ¾ cups unbleached all
DIRECTIONS
purpose flour
1
teaspoon nutmeg
1 | Preheat oven to 350°F.
1
teaspoon ginger
2 | Grease and flour 9x5x2 ½ inch metal loaf pan.
1
teaspoon cinnamon
1
teaspoon baking soda
1
teaspoon baking powder
3 | Sift first 7 ingredients into medium bowl. 4 | Using electric mixer, add oil in large bowl until smooth.
¾ teaspoon salt
5| Gradually beat in sugar, then beat in eggs
cup olive oil
1
(one at a time).
cup sugar
3 large eggs
6 | Add vanilla pudding with egg mixture, pumpkin, and vanilla.
cup vanilla pudding
1
cup canned pure pumpkin
1
teaspoon vanilla extract
7 | Beat dry ingredients into pumpkin mixture alternately with milk.
8 | Stir in chocolate chips and then transfer batter
cup whole milk
1
to prepared pan.
cup mini semisweet chocolate chips
9 | Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
51
OH SO SWEET
Oat Nut Bars with Sweet Lemon Coconut Icing
makes 20 25 min
recipe by JASON SHINDLER (adapted from veggienumnum.com)
INGREDIENTS
Oat Bars Lemon Icing
cup unbleached self raising flour
1
cup unbleached plain flour
cup icing sugar
1 1
cup rolled oats cup shredded coconut
lemon, juice & zest
teaspoon dairy-free or dairy butter
¼ cup shredded coconut
¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds)
3 | Combine the baking soda with the warm water
cup chopped walnuts
1
and stir to dissolve.
tablespoon linseeds (flax seeds)
4 | Heat the butter and molasses over a low heat
¾ cup dairy-free or dairy
in a small saucepan stirring until the butter is
butter
2
melted and combined with the molasses. Re-
tablespoon molasses (or treacle or golden syrup)
move from the heat and add the baking soda mixture; stir through allowing it to foam.
teaspoon baking soda
5 | Combine the molasses and butter mixture with
¼ cup hot water
the dry ingredients, stirring well until combined.
6 | Transfer the mixture into a lightly greased 10
DIRECTIONS
in. x 10 inch non-stick baking tray, smoothing it out to cover the base evenly.
1 | Pre-heat the oven to 356°F. 2 | Sift flours in large bowl and add the oats, coconut, seeds and nuts and stir well. 52
OH SO SWEET
7 | Bake in oven for 15-20 minutes until golden.
9 | Drizzle the prepared icing evenly over the cooled
Remove from the oven and allow to cool in the
bars and sprinkle with coconut before the icing
baking tray for 5 minutes before turning out
sets.
onto a cake rack to cool completely.
10 | Once the icing is set cut evenly into bars.
8 | Meanwhile prepare the icing by combing the
Bars should keep well in an air-tight container for 5
sugar, butter and enough lemon juice to bring
days or so. If the weather is overly hot keep them in
the sugar together into a runny icing, over a
the fridge to be sure the icing doesn’t melt!
very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.
53
OH SO SWEET
Nana’s Coconut Cream Pie serves 6 recipe by KERSTIN SEGERVALL (credited to Dorothy Coombs aka Nana )
30 min
DIRECTIONS
1 | Cook crust at 450 ° F for 12 minutes or until golden brown.
2 | Mix dry filling ingredients into a deep pot.
INGREDIENTS
3 | Heat up milk on low in sauce pan. Once hot
Filling
slowly mix into dry ingredients.
cup flour
4 | Put a mixture of dry ingredients and milk over
cup sugar
medium heat. Stir constantly until thick. Once
¼ teaspoon salt
thick add in beaten egg yolks. Once mixed in
2 cups evaporated milk
add coconut (as much as you want. Pour
4
ingredients into crust.
beaten egg yolks teaspoon vanilla
5 | Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beat-
Topping
ing until it stands on its own. Spread meringue
4
onto top of pie with a spatula. Sprinkle coconut
beaten egg whites
3 tablespoon powdered
on top (optional).
sugar
6 | Place pie into oven at 350º F for 16 minutes. Crust
7 | Let cool, Slice and enjoy!
1
54
pre - made crust
OH SO SWEET
Black Russian Cake serves 6 recipe by SARA VETROVEC (credited to Stacy Vetrovec )
30 min
INGREDIENTS
Cake 1
box of yellow cake mix
1
pack of instant chocolate pudding (4 serving size)
1
cup oil
¼ cup vodka
¾ cup water cup sugar
4
eggs DIRECTIONS
¼ cup Kahlua
1 | Combine all ingredients. Glaze
2 | Pour batter mixture into greased bundt pan
cup powdered sugar
3 | Bake 350° F for 45-50 minutes.
¼ cup of Kahlua
4| For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua
5 | Poke a few holes in cake with a toothpick before drizzling glaze over top of cake
6 | Sprinkle with powdered sugar before serving!
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Blackberry Meyer Lemon Gin and Tonics
serves 4
recipe by KELSEY LANCASTER (adapted from spoonforkbacon.com)
0 – 5 min
DIRECTIONS
INGREDIENTS
1 | Set out four high ball glasses.
12 blackberries 20 fresh mint leaves
2 | Place 3 blackberries, 5 mint leaves, juice of ½
2 Meyer lemons (or
lemon, and 1 tablespoon simple syrup in each
regular lemons)
glass and muddle together.
¼ cup simple syrup 12 ounces quality gin
3 | Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and
tonic water
serve.
ice
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Moscow Mule makes 1 recipe by EMMA DOWLING (adapted from phoenixnewtimes.com)
0 – 5 min
The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin. Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.
INGREDIENTS
The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”
¼ cup lime juice ¼ cup vodka cup ginger beer
Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.”
The classic Moscow Mule is served in a copper mug.
DIRECTIONS
1 | Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
2 | Enjoy!
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Pimm’s No. 1 Traditional Cocktail
makes 1 0 – 5 min
recipe by ALLISON GENTES (adapted from recipewise.co.uk)
DIRECTIONS
1 | Half fill a large jug or tall glass with ice cubes. 2 | Take 1 slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.
INGREDIENTS
1
3 | Pour two parts lemonade to one part Pimms
cup Pimm’s liquor
over the top of fruit. Mix and serve.
2 cups lemonade 1
slice lemon
1
slice orange
1
slice apple
1
slice cucumber
1
sprig fresh mint
2 strawberries
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Cucumber Sangria serves 6 recipe by VIRIDIANA OSIO
2 hr
INGREDIENTS
1
small honeydew melon
12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1
cup honey
1
bottle Sauvignon blanc or other semi-dry white wine, chilled
1
DIRECTIONS
liter bottle carbonated water, chilled
1 | Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.
Fresh mint sprigs and / or leaves
in a large pitcher.
2 | Combine melon, cucumber, lime slices, and mint leaves.
3 | In a small bowl stir together lime juice and honey until combined, then pour over melon mixture.
4 | Add wine, stirring gently. Cover and chill for at least 2 hours.
5 | To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
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Black Flower Fizz makes 1 by mixologists JARED MOORE & JACK BRITTON
5 – 10 min
2011 Vodka Martini Shakedown : 1st Place Judges Choice Award Winner & 1st Place Peoples Choice Award Winner
DIRECTIONS INGREDIENTS
1 | In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint
Absolut Citron Vodka
leaves, and two ice cubes.
St. Germaine Elderflower Liqueur
2 | Fill the glass with ice and add: 2 oz. Absolut Citron Vodka, .75 ounce St. Germaine Elder-
Perrier Jouet Brut Champagne
flower Liqueur, 1.5 -2 ounce Pomegranate
Peaches
Juice, and a splash of Sprite (or club soda).
Blackberries Mint
3 | Shake and strain into large chilled martini glass, then float: 1.5 ounce Perrier Jouet Brut
Pomegranate Juice
Champagne
Sprite
4 | Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as
OPTIONAL
flower center). Place entire “flower” garnish
&
I M P R E S S I V E E F F E C T:
back into freezer.
• add dry ice
5 | When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.
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This cookbook was designed by A LYX M AC K L E R in 2014. The text is set in Avenir and Nixie One.