438 Cookbook by Heather Brown

Tasting A Collection of Favorite Recipes

by Students in Typography III

Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

Tasting A Collection of Favorite Recipes

by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

Contents Starters

Really Good GUAC..............................................7 Greek Grilled Avocados.....................................8 Caprese Stack...................................................9 Tostada Crisp...................................................10 Now That’s a Taco Salad.................................12 Oriental Cold Noodle Salad...............................14 Mexican Two Bean Chicken Chili.....................16 Moroccan Chickpea Soup................................17 Taco Soup!.......................................................19

Main Courses Asian Babi Kecap: Pork with Sweet Soy Sauce.........24 Spam Musubi..................................................26 California Rolls................................................28 Ahi Tuna Tartare on Sesame Wonton Crisps..............................................30 Kalbi: Korean BBQ Short Ribs........................32 Hamachi Poke with Pineapple Poi and Taro Chips..............................................34 Joong: Chinese Tamales..................................36

European Cajun Shrimp Fettuccine Alfredo........................41 Mushroom Risotto...............................................43 Shepherd’s Pie with an Accent...........................45 Shepherd’s Pie...................................................48

Tropical Mixed Grill Kebabs with Guava BBQ Sauce.......51 Avocado Mango Shrimp Stacks..........................53

American Bertolucci’s Gourmet Grilled Cheese.................56

Cookies, Cakes, and Breads

Halo-Halo..........................................................59 Chocolate-Banana Bonbons with Toasted Almonds.......................................................60 Grandma’s Swedish Pancakes........................61 Nana’s Banana Bread......................................63 Chocolate Chip Pumpkin Bread......................64 Black Russian Cake.........................................66 Fear of a Black Planet Cake............................68 Pineapple Upside-Down Cake..........................70 Coconut Cream Pie..........................................71 World’s Best Chocolate Chip Cookies.............73 Buckeye Brownie Cookies................................74 Browned Butter Spoon Cookies......................76 Almond Paste Cookies.....................................78 Sesame Seed Cookies.....................................80 Oat Nut Bars with Sweet Lemon Coconut Icing...............................................81

Cocktails

Cucumber Sangria..........................................85 Blackberry Meyer Lemon Gin & Tonic.............86 Blackflower Fizz..............................................87 Pimm’s No.1 Traditional.................................89 Moscow Mule...................................................90

Starters Really Good GUAC..............................................7 Greek Grilled Avocados.....................................8 Caprese Stack...................................................9 Tostada Crisp...................................................10 Now That’s a Taco Salad.................................12 Oriental Cold Noodle Salad...............................14 Mexican Two Bean Chicken Chili.....................16 Moroccan Chickpea Soup................................17 Taco Soup!.......................................................19

Really Good

GUAC

Recipe and illustration provided by Kelsey Dodge 2 Large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro Juice of one lime Chopped up pickled jalapeño slices 1 tsp. of jalapeño juice Salt and pepper to taste Slice open ripe avocados and mash out the innards into a bowl. Remove the pits and discard.

Chop up onion, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mash it all up!! No special mashing technique required.

Add jalapeño juice for extra spiciness if desired.

Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud!

Adapted from recipe by Emma Dorantes

Tasting

7

Greek Grilled

Avocados

Recipe and illustration provided by Samantha Gee Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese Cut avocados in half and remove pit.

Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread over the avocado.

Drizzle the avocado with olive oil.

Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.

Place on barbecue for 5-10 minutes depending on the heat of your barbecue.

Adapted from recipe by Tammilee Tips

Tasting

8

Caprese Stack

Recipe and illustration provided by Christy Pak 1 medium to large tomato Âź cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil Salt and pepper, to taste Slice the tomato in approximately Âź inch thick slices. Do the same for the mozzarella.

Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

Adapted from tablespoon.com

Tasting

9

Tostada Crisp

Recipe and illustration by Kathy Choi

For Salsa 1 onion 2 tomatoes 1 lime

For Tostada 1 red bell pepper 1 head of lettuce 1 avocado Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce TapatĂ­o Sauce continued on following page

Tasting

10

Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.

Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.

Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl.

Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of TapatĂ­o for a kick.)

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.

For Assembly Place tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

Place 1/2 cup of shredded teriyaki chicken onto tostada base.

Add two spoons of salsa mix on top of chicken and spread evenly.

Add small handful of lettuce and spread evenly.

Place red bell pepper strips on top along with 1/4 of the sliced avocados.

Sprinkle feta cheese evenly over entire Tostada Crisp, then TapatĂ­o Sauce lightly over tostada.

Tasting

11

Now That’s A

Taco Salad

Recipe provided by Alyx Mackler Illustration by Kathy Choi 2 boneless, skinless chicken breasts 3 tablespoons olive oil 3 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 2 oz monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt 1/2 teaspoon red wine vinegar a few tortilla chips, crushed continued on following page

Tasting

12

The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours.

When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks.

To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!

Adapted from howsweetitis.com

Tasting

13

Oriental Cold Noodle Salad

Recipe and illustration provided by Amanda Yam 1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro

Dressing 1 2 2 2 2 1 1 1

Tbs sesame seeds Tbs soy sauce Tbs rice vinegar Tbs olive oil Tbs sesame seed oil Tbs brown sugar Tbs chili paste tsp salt and pepper Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. continued on following page

Tasting

14

Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds.

Serve warm, or cover and refrigerate for a cold salad.

Adapted from Los Altos Bakery and CafĂŠ recipe

Tasting

15

Mexican Two Bean Chicken Chili

Recipe and illustration provided by Sara Ingram 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL) 1 ½ cups rinsed and drained canned black beans 1 ½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1 ½ – 2 tbsp chili powder 1 tsp ground cumin *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves Combine broth, salsa and tomato sauce in (4-qt.) casserole dish. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with a spoon. Let cool, and top as desired.

Adapted from The Pampered Chef.

Tasting

16

Morracan Chickpea Soup

Recipe and illustration provided by Kat Whalen 1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika Ÿ tablespoon saffron threads, crumbled 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed and cut into 1/2inch pieces 1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces 1/4 cup minced fresh parsley Salt and pepper Lemon wedges continued on following page

Tasting

17

Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

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.

Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.

Adapted from America’s Test Kitchen Healthy Cookbook

Tasting

18

Taco Soup!

Recipe and illustration provided by Zachary Zulch One pound ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 8oz can of Rotel diced chili 14oz can of corn 14oz can of pinto beans 14oz can of kidney beans 24oz can of hominy 24oz can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese Chop and sauté yellow onion in a large skillet Add ground sirloin and continue sautéing until meat is a light brown color. continued on following page

Tasting

19

If your meat is under 90% fat free, drain and remove fat *Note: Meat does not need to be thoroughly cooked as it will be boiled in following steps.

Remove from heat and pour into a large pot Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot and bring to a boil.

Once boiling, change heat to low and simmer for three hours.

Remove from heat to serve.

Add crushed Fritos, cilantro, and Mexican shredded cheese to the top.

A Zulch Family Recipe

Tasting

20

Main Courses Asian Babi Kecap: Pork with Sweet Soy Sauce.........24 Spam Musubi..................................................26 California Rolls................................................28 Ahi Tuna Tartare on Sesame Wonton Crisps..............................................30 Kalbi: Korean BBQ Short Ribs........................32 Hamachi Poke with Pineapple Poi and Taro Chips..............................................34 Joong: Chinese Tamales..................................36

European Cajun Shrimp Fettuccine Alfredo........................41 Mushroom Risotto...............................................43 Shepherd’s Pie with an Accent...........................45 Shepherd’s Pie...................................................48

Tropical Mixed Grill Kebabs with Guava BBQ Sauce.......51 Avocado Mango Shrimp Stacks..........................53

American Bertolucci’s Gourmet Grilled Cheese.................56

Asian

Babi Kecap Pork with Sweet

Soy Sauce

Recipe and illustration provided by Kelby Hertanu 2 lbs Pork Butt or Shoulder or Spare ribs 1 teaspoons of salt ½ 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) 3 tablespoons of oil 2 shallots 1 inch ginger 2 cloves garlic In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic).

Cut the pork into about 2 inch cubes.

Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices. continued on following page

Tasting

24

Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color.

Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot.

Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

Serve with rice and vegetables for a balanced meal.

Adapted from recipe by Mrs. Lusiana Hertanu

Tasting

25

Spam Musubi

Recipe and illustration provided by Ashley Andrews Requires spam musubi maker 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.

Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

Top with slice of Spam. Remove musubi maker. continued on following page

Tasting

26

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.

Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Adapted from recipe by “Mamadrews�

Tasting

27

California Rolls

Recipe and illustration provided by Hyung-Min Park 2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into Ÿ inch thick pieces 4 sheets nori (seaweed) ½ batch sushi rice, recipe follows ½ cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce for serving Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.

Allow the rice mixture to cool to room temperature before making the roll.

Cover a sushi roll rolling mat with plastic wrap.

Cut nori (seaweed) sheets in half crosswise. continued on following page

Tasting

28

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.

Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet.

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. Cut roll to serve.

Adapted from foodnetwork.com

Tasting

29

Ahi Tuna Tatare

on Sesame Wonton Chips

Recipe and illustration provided by Jenna Verbryke

Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil (will probably need more) 3 tablespoons sesame seeds

Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced ¾ teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped ½ teaspoon kosher salt 1 avocado, cut into ¼-inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish continued on following page Tasting

30

For Crisps Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cut the wonton squares on an angle to make two triangles.

Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. Let cool.

Remove triangles from the pan and let cook on a cooling rack.

For Tuna Tartare Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

Adapted from cdkitchen.com

Tasting

31

Kalbi: Korean

Barbecue Shor t R ibs

Recipe and illustration provided by Paul Washington 4 pounds Korean-style short ribs (LA style cut ribs also works) ž cup soy sauce 2 Tbsp sugar 2 Tbsp brown sugar ½ onion yellow onion; chopped 2 stalks green onion; chopped 2 tsp ginger; minced 3-6 cloves garlic; minced 1 Tbsp honey 2-3 Tbsp toasted sesame seeds 1 tsp sesame oil 1 tsp oil 1/2 tsp cayenne 2 Tbsp Mirin aka rice wine (or white vinegar) Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later. continued on following page

Tasting

32

Mix all ingredients until sugar has dissolved.

Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. 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 all parts are getting an even marinade.

Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired state. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

Adapted from recipe by Joyce Washington

Tasting

33

Hamachi Poke

with Pineapple Poi

and Taro Chips

Recipe and illustration provided by James Butler

Hamachi Poke 2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion sea salt Freshly ground black pepper 1 pound sashimi-grade hamachi (cut into ½ inch cubes) Ÿ cup chopped sea beans

Pineapple Poi 2 teaspoons xanthan gum 4 cups fresh pineapple chunks

Taro Chips 1 small taro root Vegetable oil for frying Salt continued on following page Tasting

34

In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste.

Add the hamachi and sea beans. Gently toss with a spatula to completely coat the fish and sea beans with the marinade.

Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

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 pureed and the mixture is smooth with a sticky consistency.

Transfer to a container, cover, and refrigerate until ready.

Peel the taro root and slice very thinly with a sharp knife or mandolin. Place the slices in large bowl of cold water to keep them from discoloring.

In a large heavy pot, heat about 3 inches of oil to 350Ëš F. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, do not overcrowd. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.

Place 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.

Adapted from recipe by Chef Marcel Vigneron

Tasting

35

Joong: Chinese

Tamales

Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.

Recipe and illustration provided by Darren Chan 1 (12 oz.) package dried bamboo leaves ½ pound pork belly 2 ½ pounds glutinous rice [loh mai]* 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] ¼ cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy] Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight

For the bamboo leaves Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. continued on following page Tasting

36

Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water.

Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

For the lap cheong Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong).

Set aside.

For pork belly Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

For salted duck egg yolks Cut each yolk in half and set aside.

For dried shrimp and dried scallops Place shrimp and scallops in separate small bowls. Wash three times in cold water drain.

Cover completely with water and let soak for fifteen minutes.

Drain and set aside. Shred scallops into strips and set aside.

For the rice Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl. continued on following page Tasting

37

For the mung bean Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.

To Assemble Take two whole joong leaves of approximately the same size.

Make sure there are no tears or rips in leaves. Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.

Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.

Holding leaves firmly, place 3 tablespoons rice 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 rice. Cover filling with another 3 tablespoons rice.

Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong.

Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other.

Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. continued on following page

Tasting

38

Pat finished joong with hands on both sides to compact.

Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused Layer finished joong in a large stockpot and cover 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 with boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.

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.

Adapted from a Chan Family recipe

Tasting

39

European

Cajun Shrimp Fettuccine Alfredo

Recipe and illustration provided by Nicole Bergmann 1 lb shrimp, peeled and de-veined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½–1 tablespoon Tony's creole seasoning Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside. continued on following page Tasting

41

Fill a pan with water adding salt to season the pasta.

When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet.

Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add ½ cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the ½ to 1 T). Bring this to a simmer then turn the heat down to medium low.

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.

When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Adapted from food.com

Tasting

42

Mushroom

Risotto

Recipe and illustration provided by Florence Lui 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 ½ cups Arborio rice ½ cup dry white wine Sea salt to taste Freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter ½ cup freshly grated Parmesan cheese In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. continued on following page

Tasting

43

Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste.

Adapted from recipe by Myleen from AllRecipes

Tasting

44

Shepherd’s Pie With an Accent

Recipe and illustration provided by Joseph Hewison 2 Tbsp olive oil 1 ½ lbs ground lamb or beef 1 large carrot 1 large onion Fresh rosemary Fresh thyme 4 cloves minced garlic Salt Pepper Worcestershire sauce Tomato puree or paste Red wine ¼ cup chicken stock

Mashed Potatoes 1 ½ lbs golden potatoes 1/4 cup heavy cream continued on following page

Tasting

45

3 ½ Tbsp butter Salt Pepper 2 Egg yolks Ÿ cup parmesan cheese Dice the garlic Separate herbs from the stems Separate egg yolks Peel and slice potatoes into even pieces. Set aside.

For Filing Pour Olive Oil into a hot, large pan, then add meat.

Stir meat for a few minutes until brown, and broken into very small pieces.

Add rosemary, thyme, and garlic, then stir some more.

Add carrot, and onion, stir a little longer.

Add Worcestershire Sauce, stir, add Tomato Puree, stir.

Add Red Wine and sweat down for a minute or two.

Add chicken stock and cook for 3 more minutes.

For Potatoes Boil water, add salt and potatoes, and set a timer for 15 minutes.

After 15 minutes, take potatoes out and strain the water off.

Put potatoes back into the pan, or into a medium mixing bowl.

Mash the potatoes with their ingredients from above and keep warm. continued on following page Tasting

46

Assemble Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top.

Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

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.

Adapted from recipe by Gordon Ramsay

Tasting

47

Shepherd’s Pie

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.

Recipe and illustration provided by Meagan Haneke-Hopps 2 lbs ground beef 2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese, to melt Preheat oven to 350°F Brown the ground beef in a skillet Make instant mashed potatoes in a bowl according to package instructions and set aside Spray casserole dish with nonstick cooking spray Open canned veggies; drain, dump in casserole dish Strain off any fat from ground beef, then add on top of veggies Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish Open tomato soup cans, dump on top of veggie/beef mix. continued on following page

Tasting

48

Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup Spread mashed potatoes to even cover all other ingredients, do not mix.

Cook for 25 minutes, uncovered Cover with shredded cheese and let cook for another 5 minutes in the oven.

Let cool and enjoy!

Tasting

49

Tropical

Mixed Grill Kebabs with Guava BBQ Sauce

Recipe and illustration provided by Katelyn Burgin

For BBQ Sauce 1 tablespoon coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses ½ cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt

For Kebabs 1 pound boneless fish fillets, cut into bite-size pieces 1 pound peeled and deveined shrimp 1 yellow bell pepper, cut into pieces continued on following page

Tasting

51

1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Salt Freshly ground black pepper

To prepare BBQ sauce Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender.

Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

To prepare kebabs Prepare Guava BBQ Sauce.

Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

Adapted from Coastal Living

Tasting

52

Avocado Mango

Shrimp Stacks

Recipe and illustration provided by Alyssa Hornby

For stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced 1/4 cucumber, thinly sliced 1/2 cup corn 1 mango, cubed 1/2 red onion, diced (~1/2 cup) 1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional) Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

For dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil 1/4 tsp pepper 1/8 tsp salt continued on following page

Tasting

53

To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.

To prepare stacks lace the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

First add in the broccoli salad sprouts.

Add tomatoes.

Add cucumbers on one side, and corn on the other.

Add mango on top of the cucumber side, and red onion on top of the corn side.

Completely top with avocado.

Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold.

Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

Adapted from www.immaeatthat.com

Tasting

54

American

Bertolucci’s Gourmet

Grilled Cheese

Recipe and illustration by Albert Chang 2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tbsp. butter Preheat skillet over medium heat.

Lather both sides of bread with butter and place one slice of bread on skillet butter-side-down.

Add slice of Jarlsberg cheese on non-buttered 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 butter-side-up.

Grill until lightly browned and flip over; repeat on both sides.

When cheese has melted, remove from skillet using spatula and cut.

Tasting

56

Cookies, Cakes and Breads Halo-Halo..........................................................59 Chocolate-Banana Bonbons with Toasted Almonds.......................................................60 Grandma’s Swedish Pancakes........................61 Nana’s Banana Bread......................................63 Chocolate Chip Pumpkin Bread......................64 Black Russian Cake.........................................66 Fear of a Black Planet Cake............................68 Pineapple Upside-Down Cake..........................70 Coconut Cream Pie..........................................71 World’s Best Chocolate Chip Cookies.............73 Buckeye Brownie Cookies................................74 Browned Butter Spoon Cookies......................76 Almond Paste Cookies.....................................78 Sesame Seed Cookies.....................................80 Oat Nut Bars with Sweet Lemon Coconut Icing...............................................81

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.

Halo Halo

Recipe by Cristopher Lagmay Illustration by Jaclyn Cruickshank 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (sugar palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp freshly grated cantaloupe 2 tbsp freshly shredded jackfruit 2 tbsp sliced caramelized plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

Cover the mixture with shaved ice, depending on preference.

Swirl evaporated milk on top of the ice.

Top with a scoop of ice cream and some slabs of caramel custard.

Mix it all together.

Sit back. Relax. Enjoy. Refill.

Tasting

59

Chocolate Banana

Bonbons with Toasted Almonds

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 rather still have some firmness.

Recipe and illustration Provided by Jaclyn Cruickshank ½ oz. semisweet chocollate ž cup toasted and chopped almonds or pecans 2 bananas In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.

Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.

Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out 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.

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.

Adapted from William-Sonoma Eat Well, by Charity Ferreira

Tasting

60

Grandma’s Swedish

Pancakes

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 homestyle cooking and is a perfect and sweet breakfast treat.

Recipe Provided by Rebecca Reid 3 eggs 1 ¼ cup of milk ¾ cup of flour ½ tsp salt 2 tbps of sugar 4 tbs of butter 1 lemon Powdered sugar Set a large non-stick saucepan on medium heat and coat with non-stick spray. Whisk together the eggs in a large bowl and then add milk.

In a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.

Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. continued on following page

Tasting

61

This should be a thin coating on the saucepan and should rise up to the edges a little bit.

Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.

Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.

Adapted from recipe by Lavina DeNatale

Tasting

62

Nana’s

Banana Bread

Recipe and illustration by Skyler Muench 1 ¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt 1 /3 cup of Crisco 2 /3 cup of sugar 2 eggs 1 cup of mashed bananas Heat oven to 350 degrees and grease loaf pan At medium speed in electric mixer mix (cream) Crisco and sugar Then add eggs and beat until very light (about 4 minutes).

Mix together flour, baking powder, baking soda and salt Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended Pour into greased loaf pan Bake one hour.

Cool in pan for 10 minutes and then put on cooling rack.

Tasting

63

Chocolate Chip Pumpkin Bread

Recipe and illustration Provided by Emilee Rudd 1 ¾ cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt ½ cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract /3 cup whole milk 1 cup miniature semisweet chocolate chips 1

continued on following page

Tasting

64

Preheat oven to 350°F. Grease and flour 9x5x2 ½-inch metal loaf pan.

Sift first 7 ingredients into medium bowl.

Using electric mixer, add oil in large bowl until smooth.

Gradually beat in sugar, then beat in eggs 1 at a time.

Add vanilla pudding with egg mixture, pumpkin, and vanilla.

Beat dry ingredients into pumpkin mixture alternately with milk.

Stir in chocolate chips.

Transfer batter to prepared pan.

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.

Adapted from recipe by Kathy Rudd

Tasting

65

Black Russian Cake

Recipe and illustration Provided by Sara Vetrovec

For 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 ½ cup sugar 4 eggs ¼ cup Kahlua

For Glaze ½ cup powdered sugar ¼ cup of Kahlua

To prepare cake Combine all ingredients Pour batter mixture into greased bundt pan Bake 350 degrees for 45-50 minutes. continued on following page

Tasting

66

For glaze, combine ½ cup powdered sugar with Ÿ cup of Kahlua Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving!

Adapted from recipe from Stacy Vetrovec

Tasting

67

Fear of a Black

Planet Cake

Recipe and illustration Provided by Olivia Yu

For Filling 16 ounces cream cheese 1/4 cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips

For Batter 3/4 cup cocoa 1/2 cup hot water 2 2/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk continued on following page Tasting

68

To prepare filling Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

Fold in the chocolate chips and set aside.

To prepare batter Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.

In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined.

Fold in the buttermilk and the dry ingredients and blend until just mixed.

Pour 2/3 of the batter into a greased 9 in by 13 in pan.

Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.

Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

Adapted from recipe on michelle-fromthekitchen.blogspot.com

Tasting

69

Pineapple

Upside-Down

Cake

Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

Recipe and illustration Provided by Kirsten Jacobsen Âź lb butter Brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix In a 12 in oven safe skillet (cast iron skillet works best) melt the butter.

Add brown sugar until thick (but not caramelized).

Arrange the pineapple rings on top of the brown sugar and butter mixture.

Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.

Pour the yellow cake batter in the pan, over the top of the pineapple rings.

Bake at 350 degrees for 30–35 minutes.

Remove from oven when a toothpick comes out clean.

Turn out onto a cake plate immediately and let cool.

Enjoy.

Adapted from recipe developed by Goody Jacobsen Tasting

70

Nana's Coconut

Cream Pie

Recipe and illustration Provided by Kerstin Segervall

For Filling 1/3 cup flour 2/3 cup sugar 1/4 tsp salt 2 cups evaporated milk 4 beaten egg yolks 1/2 tsp vanilla

For Topping 4 beaten egg whites 3 tbsp powdered sugar Store bought crust Cook crust at 450 for 12min or until golden brown Mix dry filling ingredients into a deep pot.

Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. continued on following page

Tasting

71

Put mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want.

Pour ingredients into crust.

Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional).

Place pie into oven at 350 for 16 min.

Adapted from recipe by Dorothy Coombs aka Nana

Tasting

72

World’s Best

Chocolate

Chip Cookies

Recipe and illustration Provided by Evan LaForce ¾ cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour ¾ teaspoon baking soda ¾ teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans Preheat oven to 350 degrees.

Cream sugars and butter.

Add vanilla and eggs and mix well.

Combine dry ingredients together and gradually add to creamed mixture.

Stir in chips and nuts.

Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart. Bake for 10 to 12 minutes.

Adapted from recipe on food.com Tasting

73

Buckeye Brownie Cookies

Recipe and illustration Provided by Chelsea Lightfoot 1 box (18-19 oz) brownie mix ¼ cup butter, melted ½ cup cream cheese, room temperature!

1 egg ¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting Sea salt flakes Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.

Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each. continued on following page

Tasting

74

In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.

Press peanut butter down slightly because the peanut butter won't spread and you don't want the cookies to be too tall.

Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.

When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.

Adapted from cookiesandcups.com

Tasting

75

Browned Butter

Spoon Cookies

Recipe and illustration Provided by Madison Mar 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼ cup raspberry jam Confectioners’ sugar, for dusting Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly. continued on following page

Tasting

76

Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter.

Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with 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.)

Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie.

Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve.

Adapted from foodnetwork.com

Tasting

77

Almond Paste

Cookies

Recipe and illustration provided by Heather Brown ½ lb. very soft butter 1 c. sugar 1 c. grated almond paste 1 egg, beaten 1 ½ c. flour ½ tsp. baking powder ½ tsp. baking soda Pinch of salt ½ lb. bittersweet chocolate, melted (optional) slivered almonds (optional) Cream butter and sugar well. Add remaining ingredients.

Form batter into small balls, press down with floured fork on ungreased cookie sheet.

Bake 9-10 minutes at 350 degrees.

Place cookies on cooling rack and let cool for 10-15 minutes. continued on following page

Tasting

78

Dip cooled cookies into chocolate, covering about half of the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.

Repeat for each cookie as desired.

Let cool for one hour on counter-top or in refrigerator.

Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

Adapted from cooks.com

Tasting

79

Italian Sesame

Seed Cookies

Recipe and illustration provided by Danielle Hadley 3 lbs flour 1 ½ lbs sugar 6-7 eggs 3-4 tbsp. milk 1 lb. Shortening (Half butter, half aioli) 4 tsp. baking powder 4 tsp. vanilla Jigger of whiskey ½ cup sesame seeds Cream shortening and sugar, add beaten eggs, milk, vanilla and whiskey. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.

Adapted from recipe by Grandma Claire Chiappinelli

Tasting

80

Oat Nut Bars

with Sweet Lemon

Coconut Icing

Recipe and illustration provided by Jason Shindler

For Bars ½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tbs linseeds (flax seeds) ¾ cup dairy-free or dairy butter 2 ½ tbs molasses (or treacle or golden syrup) ½ tsp baking soda ¼ cup hot water

For Lemon Icing 1 cup icing sugar ½-1 lemon, juice & zest 1 tsp dairy-free or dairy butter ¼ cup shredded coconut continued on following page Tasting

81

Pre-heat the oven to 180째C/356째F. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.

Combine the baking soda with the warm water and stir to dissolve.

Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

Adapted from www.veggienumnum.com submittal by Trudy

Tasting

82

Cocktails Cucumber Sangria..........................................85 Blackberry Meyer Lemon Gin & Tonic.............86 Blackflower Fizz..............................................87 Pimm’s No.1 Traditional.................................89 Moscow Mule...................................................90

Cucumber

Sangria

Recipe and illustration provided by Viridiana Osio 1 small honeydew melon 12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves to garnish Cut the melon in half; remove and discard seeds and rind.

Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.

To serve, stir in carbonated water. Ladle or pour into glasses.

If desired, garnish with additional mint.

Recipe adapted from www.bhg.com

Tasting

85

Blackberry Meyer

Lemon Gin

and Tonic

Recipe and illustration provided by Kelsey Lancaster 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) Âź cup simple syrup 12 ounces good quality gin Tonic water Ice Set out four high ball glasses.

Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.

Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

Adapted from spoonforkbacon.com

Tasting

86

Blackf lower Fizz

2011 Vodka Martini Shakedown 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner Recipe and illustration provided by Jared Moore Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries Mint Pomegranate Juice Sprite Dry Ice (optional for effect)

For One Martini In a pint glass muddle: one slice of a fresh peach two fresh blackberries two fresh mint leaves two ice cubes continued on following page

Tasting

87

Fill the glass with ice and add: 2oz Absolut Citron Vodka .75oz St. Germaine Elderflower Liqueur 1.5-2oz Pomegranate Juice Splash of Sprite (can substitute club soda) Shake and strain into large chilled martini glass, then float: 1.5oz Perrier Jouet Brut Champagne

To garnish Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer.

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.

Tasting

88

Pimm’s No. 1

Traditional

Cocktail

Recipe and illustration provided by Allison Gentes 1 2 1 1 1 1 1 2

cup Pimm's liquor cups lemonade slice lemon slice orange slice apple slice cucumber sprig fresh mint strawberries Half fill a large jug or tall glass with ice cubes Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

Adapted from recipewise.co.uk

Tasting

89

Moscow Mule

Recipe and illustration provided by Emma Dowling ¼ cup lime juice ¼ cup vodka ½ cup ginger beer In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

Adapted from www.cocktailtimes.com

Tasting

90

This book was designed by Heather Brown on March 14, 2014. Typefaces used include Scala and News Gothic MT.