438 Cookbook by Emma Dowling

Savory Spectrum: The Colors of Cooking A Collection of Favorite Recipes by Students in Typography III

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

Savory Spectrum: The Colors of Cooking A Collection of Favorite Recipes by Students in Typography III

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

breakfast

beverage

snack dessert dinner lunch

Table of Contents 6 Skyler Muench Nana’s Banana Bread

42 Ashley Andrews Spam Musubi

77 Heather Brown Almond Paste Cookies

8 Rebecca Reid Grandma’s Swedish Pancakes

44 Katelyn Burgin Mixed Grill Kebabs with Guava BBQ Sauce

79

Danielle Hadley Italian Sesame Seed Cookies

46 James Butler Hamachi Poke

81

Evan LaForce Worlds Best Chocolate Chip Cookies!!!

83

Chelsea Lightfoot Buckeye Brownie Cookies with Easy Fudge Frosting

52 Kelby Hertanu Pork with Sweet Soy Sauce (BABI Kecap)

85

Madison Mar Browned Butter Spoon Cookies

54 Joseph Hewison Shepherd’s Pie

87

Emma Dowling Moscow Mule

56 Sara Ingram Mexican Two Bean Chicken Chili

90 Allison Gentes Pimm’s No. 1 Traditional Cocktail

58 Florence Lui Mushroom Risotto

92

10 Emilee Rudd Chocolate Chip Pumpkin Bread 13 Nicole Bergman Cajun Shrimp Alfredo 15 James Butler Hamachi Poke with Pineapple Poi and Taro Chips 17

Albert Chang Bertolucci’s Gourmet Grilled Cheese

19 Kathy Choi Tostada Crisp 21 Kelsey Dodge Really Good Guac 23 Samantha Gee Greek Grilled Avocados Recipe 25 Kelby Hertanu Pork with Sweet Soy Sauce (BABI Kecap) 27 Alyssa Hornby Avocado Mango Shrimp Stacks 29 Alyx Mackler Now That’s a Taco Salad 31

Christy Pak Caprese Stack

33 Jenna Verbryke Ahi Tuna Tartare on Sesame Wonton Chips

48 Darren Chan Joong: Chinese Tamale 45 Meagan Haneke-Hopps Shepherd’s Pie

60 Hyung-Min Park California Roll 61 Paul Washington Short Ribs Korean Barbeque (Kalbi)

Kelsey Lancaster Blackberry Meyer Lemon Gin and Tonics

94 Jared Moore BlackFlower Fizz 96

64 Jaclyn Cruickshank Chocolate-Banana Bonbons with Toasted Almonds 66 Kirsten Jacobsen Mor Mor’s Pineapple Upside Down Cake

64

68 Cristopher Lagmay Halo-Halo

66

35 Kat Whalen Moroccan Chickpea Soup

70 Kerstin Segervall Nana’s Coconut Cream Pie

68

37 Amanda Yam Oriental Cold Noodle Salad

72 Sara Vetrovec Black Russian Cake

70

39 Zachary Zulch Taco Soup!

74 Olivia Yu Fear of a Black Planet Cake

72

Viridiana Osio Cucumber Sangria

Breakfast

breakfast

Nana’s Banana Bread

by Skyler Muench

Nana’s Banana Bread Ingredients: 1 3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup Crisco 2/3 cups sugar 2 eggs 1 cup mashed bananas

1

6 7 8

Heat oven to 350 degrees and grease loaf pan-set aside.

2

At medium speed in electric mixer mix (cream) Crisco and sugar.

3

Then add eggs and beat until very light (about 4 minutes).

4

Mix together flour, baking powder, baking soda and salt.

5

Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended.

9

Pour into greased loaf pan.

Bake one hour.

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

You can also add chocolate chips (about 1/2 cup) or chopped nuts (about 1/2 cup)

7

breakfast

Grandma’s Swedish Pancakes

by Rebecca Reid

Grandma’s Swedish Pancakes Ingredients: 3 eggs 1 1/4 cups milk sugar 4 tablespoons butter 1 lemon

3/4 cup flour 1/2 teaspoons salt powdered sugar

2 tablespoons

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.

Makes about 3 servings Recipe Credit: Lavina DeNatale

1

Set a large non-stick saucepan on medium heat and coat with non-stick spray. Wisk together the eggs in a large bowl and then add milk.

2

Then, 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.

3

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

4

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.

5

After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.

6

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. Makes about 3 servings.

9

breakfast

Chocolate Chip Pumpkin Bread

by Emilee Rudd

Chocolate Chip Pumpkin Bread Ingredients: 1 3/4 cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup olive oil 1 cup sugar 3 large eggs 1/2 cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract 1/3 cup whole milk 1 cup miniature semisweet chocolate chips.

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.

Serves 12

1

Preheat oven to 350째F and grease and flour 9x5x2 1/2-inch metal loaf pan.

5

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

2 3

Sift first 7 ingredients into medium bowl

6

Beat dry ingredients into pumpkin mixture alternately with milk.

Stir in chocolate chips.

4

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

7 8

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

Transfer batter to prepared pan.

11

Lunch

lunch

Cajun Shrimp Alfredo

by Nicole Bergman

Cajun Shrimp Alfredo Ingredients: 1 lb shrimp peeled and deveined 2 tablespoons creole seasoning 1 1/2 tablespoons olive oil 1 1/2 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 1/2-1 tablespoon tony’s creole seasoning

1

Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

2

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

3

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

4

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 1/2 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.

5

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

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.

7

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

14

lunch

Hamachi Poke with Pineapple Poi and Taro Chips

by James Butler

Hamachi Poke with Pineapple Poi and Taro Chips Ingredients: 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 1/2 inch cubes) 1/4 cup chopped sea beans 2 teaspoons xanthan gum 4 cups fresh pinapple chunks 1 small taro root vegetable oil for frying salt 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 make with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside.

Time: 50 min, plus 1 hour marinating Serves 6 people Recipe Credit of Chef Marcel Vigneron

In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty).

4

Place the slices in large bowl of cold water to keep them from discoloring.

1

5

In a large heavy pot, heat about 3 inches of oil to 350⁰F.

2

Add the hamachi and sea beans. Gently toss with a rubber 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.

6

3

Place ¼ 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.

Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. 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. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

16

lunch

Bertolucci’s Gourmet Grilled Cheese

by Albert Chang

Bertolucci’s Gourmet Grilled Cheese Ingredients: 2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Columbus Peppered Turkey Breast 2 tablespoons butter

1 2

Preheat skillet over medium heat.

6

Add slice of Provolone cheese on top of turkey

Lather both sides of bread with butter (1 tablespoon on each side) and place one slice of bread on skillet butter-side-down.

7

Place second slice of bread on top of sandwich butter-side-up.

3

Add slice of Jarlsberg cheese on nonbuttered side.

8

Grill until lightly browned and flip over; repeat process until cheese is melted.

4

Slice half tomato into thin slices and place on top of cheese.

9

5

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

Gently place slice of turkey breast on top of tomato slices.

18

lunch Tostada Crisp by Kathy Choi

Tostada Crisp

by Kathy Choi

Tostada Crisp Ingredients: salsa 1 onion 2 tomatoes 1 lime 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 Tapatío Sauce 4-6 servings Invented by Kathy Choi

1

Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tablespoons of teriyaki sauce and mix.

Keep lid on at low heat.

2

Chop 1 head of lettuce into thin pieces.

Chop 1 red bell pepper into small strips.

Set aside.

3

4

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 Tapatío 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.

5

Place 1 small tortilla on pan and heat up for 1 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.

6

Place 1/2 cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix and a small handful of lettuce on top of chicken and spread evenly.

7

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

8

Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

20

lunch

Really Good Guac

by Kelsey Dodge

Really Good Guac Ingredients: 2 large avocados 1/4 cup sweet yellow onion 1/4 cup chopped cilantro juice of 1 lime chopped up pickled jalape単o slices 1 teaspoon jalape単o juice salt and pepper to taste

1 2

Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and discard.

Chop up some onions, cilantro, and jalape単os. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up.

3

Add 1 teaspoon of jalape単o 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.

22

lunch

Greek Grilled Avocados

by Samantha Gee

Greek Grilled Avocados Ingredients: Avocado olive oil kalamata olives feta cheese

1 2

artichoke hearts

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 all over the avocado.

Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.

sun dried tomatoes

3

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


4

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

24

lunch

Pork with Sweet Soy Sauce -Babi Kecapby Kelby Hertanu

Pork with Sweet Soy Sauce -Babi KecapIngredients: 2 lbs pork butt or shoulder or spare ribs 1 teaspoons of salt 1/2 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 Servings: 6-8 people Prep time: 1-1.5 hours Recipe from Mrs. Lusiana Hertanu

1

In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic).

2 3

Cut the pork into about 2 inch cubes.

4

Rub the pork with salt, white pepper, garlic powder, and Chinese Five Spices.

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.

5

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

6

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

7

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

8

Serve with rice and vegetables for a balanced meal.

26

lunch

Avocado Mango Shrimp Stacks

by Alyssa Hornby

Avocado Mango Shrimp Stacks Ingredients: 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) 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work) 6 Tbsp balsamic vinegar 3 tablespoon olive oil 1/4 teaspoon pepper 1/8 teaspoon salt.

1

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

3

First add in the broccoli salad sprouts.

Next 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.

4

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. Enjoy!

28

lunch

Now That’s a Taco Salad

by Alyx Mackler

Now That’s a Taco Salad Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes (juiced) 2 garlic cloves (minced) 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 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 1/4 teaspoon pepper 1 tablespoon olive oil 1/2 teaspoon red wine vinegar 1 lime (juiced) a few tortilla chips (crushed)

1

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

2

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

3

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!

30

lunch

Caprese Stack

by Christy Pak

Caprese Stack Ingredients: 1 medium to large tomato 1/4 cup basil leaves cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil

1

Slice the tomato in approximately 1/4 inch thick 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

4 ounces fresh mozzarella salt and pepper, to taste

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

32

lunch

Ahi Tuna Tartare on Sesame Wonton Chips

by Jenna Verbryke

Ahi Tuna Tartare on Sesame Wonton Chips Ingredients: 12 wonton wrappers (can substitute egg roll wrappers) 2 or more tablespoons olive oil 3 tablespoons sesame seeds 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) 3/4 teaspoon orange zest 2 tablespoons fresh cilantro (finely chopped) 1/2 teaspoon kosher salt 1 avocado (cut into 1/4-inch dice) 2 teaspoons lime juice cilantro sprigs (for garnish) www.cdkitchen.com Time: under 30 minutes Makes: 24

1

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

2

Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes.

(Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

3

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

4

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.

34

lunch

Moroccan Chickpea Soup

by Kat Whalen

Moroccan Chickpea Soup Ingredients: 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil 1/4 cup vodka 3/4 cup water 1/2 cup sugar 4 eggs 1/4 cup Kahlua 1/2 cup powdered sugar 1/4 cup of Kahlua

1 2

Combine all ingredients.

3

Bake 350 degrees for 45-50 minutes

Pour batter mixture into greased bundt pan.

4

For glaze, combine ½ cup powdered sugar with Ÿ 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!

36

Dinner

dinner

Spam Musubi

by Ashley Andrews

Spam Musubi Ingredients: 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 (requires spam musubi maker))

1 2 3 4

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.

5 6 7

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.

8

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.

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.

39

dinner

Mixed Grill Kebabs with Guava BBQ Sauce

by Katelyn Burgin

Mixed Grill Kebabs with Guava BBQ Sauce Ingredients: 1 tablespoon coconut oil or vegetable oil 1 small yellow onion (finely chopped) 2 garlic cloves (minced) 1/2 cup guava nectar 8 ounces guava paste or jelly 1/4 cup molasses 1/3 cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika 1/2 teaspoon curry powder 1/4 teaspoon salt 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 olive oil salt freshly ground black pepper.

1 2

Prepare Guava BBQ Sauce.

3

Brush with olive oil; sprinkle with salt and pepper.

Thread fish, shrimp, and vegetables on skewers.

4

Grill over medium-high heat (350째 to 400째) 4 minutes.

5

Turn skewers over, and brush with 1/4 cup sauce.

6

Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

41

dinner

Joong: Chinese Tamale

by Darren Chan

Joong: Chinese Tamale Ingredients: 1 (12 oz.) package dried bamboo leaves 1/2 pound pork belly 2 1/2 pounds glutinous rice [loh mai]* 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean* 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] 1/4 cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops [1 oz. total] [ghown bhoy]

1

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

4

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.

2

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.

5

For the the 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.

3

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.

6

For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

7

For the 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.

43

8

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.

9

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.

10

11

12

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.

13

Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.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.

14

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. 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

15

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.

16

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

17

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.

44

dinner

Shepherd’s Pie

by Meagan Haneke-Hopps

Shepherd’s Pie Ingredients: 2 lbs 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 (made from instant potatoes, enough to cover dish) shredded cheese (to melt on top).

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 from Grandma Judith Hopps

8

Open tomato soup cans (do NOT add water), dump on top of veggie/ beef mix.

9

Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup

Spray casserole dish with nonstick cooking spray

10

Spread mashed potatoes to even cover all other ingredients (do NOT mix in)

Open canned veggies; drain, dump in casserole dish

11 12

Cook for 25 minutes, uncovered

13

Let cool and enjoy!!

1 2 3

Preheat oven to 350°F

4 5 6 7

Brown the ground beef in a skillet Make instant mashed potatoes in a bowl according to package instructions and set aside

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

Cover with shredded cheese and let cook for another 5 minutes in the oven.

46

dinner

Shepherd’s Pie with an Accent

by Joseph Hewison

Shepherd’s Pie with an Accent Ingredients: 2 tablespoons olive oil 1 1/2 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 1/4 cup chicken stock 1 1/2 lbs golden potatoes 1/4 cup heavy cream 3 1/2 tablespoons butter salt pepper 2 egg yolks 1/4 cup parmesan cheese.

Adapted from recipe by Gordon Ramsay

1

Dice the garlic. Separate herbs from the stems. Separate egg yolks. Peel and slice potatoes into even pieces.

2

Cooking the Filling: 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.

3

Cooking the 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

4

Final Instructions: 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.

48

dinner

Mexican Two Bean Chicken Chili

by Sara Ingram

Mexican Two Bean Chicken Chili Ingredients: 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini (coarsely chopped (about 1 1/4 cups/300 mL)) 1 1/2 cups rinsed and drained canned black beans 1 1/2 cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove pressed 1 1/2 - 2 tablespoons chili powder 1 teaspoon ground cumin. *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves.

Yield: 6 servings (10 cups)

1

Combine broth, salsa and tomato sauce in (4-qt.) Casserole.

2

Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.

3

Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.

4

Ladle chili into soup bowls. Top with desired toppings.

50

dinner

Mushroom Risotto

by Florence Lui

Mushroom Risotto Ingredients: 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 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese.

Servings: 6 Credit: By Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto

1

In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.

2

Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3

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.

4

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.

5

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

52

dinner

California Roll

by Hyung-Min Park

California Roll Ingredients: 2 tablespoons rice vinegar 1 medium avocado (peeled, pitted, and sliced into 1/4-inch thick pieces) 4 sheets nori (seaweed) 1/2 batch sushi rice, recipe follows 1/3 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.

1

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.

2

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

3

Cover a sushi roll rolling mat with plastic wrap.

4

Cut nori (seaweed) sheets in half crosswise.

5

Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.

6

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.

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. Cut the roll

54

dinner

Korean Barbeque Short Ribs

by Paul Washington

Korean Barbeque Short Ribs Ingredients: 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam 1/2 cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker) Source: foodnetwork.com

1

Mix all ingredients until sugar has dissolved.

2

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.

3

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.

4

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 doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

56

Dessert

dessert

Chocolate-Banana Bonbons with Toasted Almonds

by Jaclyn Cruickshank

Chocolate-Banana Bonbons with Toasted Almonds Ingredients: 2 bananas

1/2 oz. semisweet chocollate

1

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.

2

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

2/3 cup toasted and chopped almonds or pecans

3

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.

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.

59

dessert

Mor Mor’s Pineapple Upside Down Cake

by Kirsten Jacobsen

Mor Mor’s Pineapple Upside Down Cake Ingredients: 1/4 lb butter juice 1 box yellow cake mix

brown sugar (approximately 1 cup)

1 can pineapple rings in

Credit: Goody Jacobsen

1

In a 12 in oven safe skillet (cast iron skillet works best) melt the butter.

5

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

2

Add brown sugar until thick (but not caramelized).

6

Bake at 350 degrees for 30–35 minutes.

3

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

7

Remove from oven when a toothpick comes out clean.

4

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

8

Turn out onto a cake plate immediately and let cool.

61

dessert

Halo-Halo

by Cristopher Lagmay

Halo-Halo Ingredients: 2 tablespoons macapuno (preserved shredded young coconut) 2 tablespoons kaong (sugar palm nuts) 2 tablespoons nata de coco (coconut gel) 2 tablespoons freshly grated cantaloupe 2 tablespoons freshly shredded jackfruit 2 tablespoons sliced caramelized plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango vanilla, or ube (purple yam) ice cream 2 tablespoon caramel custard *Most ingredients can be purchased at www.asianfoodgrocer.com 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.

Recipe by Cristopher Bryan Lagmay

1

In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

2

Cover the mixture with enough shaved ice, depending on preference.

3

Swirl evaporated milk on top of the ice.

4

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

5 6

Mix it all together. Or not.

Sit back. Relax. Enjoy. Refill.

63

dessert

Nana’s Coconut Cream Pie

by Kerstin Segervall

Nana’s Coconut Cream Pie Ingredients: 1 3/4 cups of flour 2 teaspoons of baking powder soda 1/2 teaspoon of salt 1/3 cup of Crisco 2/3 cup of sugar mashed bananas

1

Heat oven to 350 degrees and grease loaf pan

2

At medium speed in electric mixer mix (cream) Crisco and sugar

3

Then add eggs and beat until very light (about 4 minutes).

4

Mix together flour, baking powder, baking soda and salt

1/4 teaspoon of baking 2 eggs 1 cup of

5

Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended

6 7 8

Pour into greased loaf pan

9

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

You can also add chocolate chips (about 1/2 cup) or chopped nuts (about 1/2 cup)

65

dessert

Black Russian Cake

by Sara Vetrovec

Black Russian Cake Ingredients: 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil 1/4 cup vodka 3/4 cup water 1/2 cup sugar 4 eggs 1/3 cup Kahlua 1/2 cup powdered sugar 1/4 cup of Kahlua

1 2

Combine all ingredients

3

Bake 350 degrees for 45-50 minutes

Pour batter mixture into greased bundt pan

4

For glaze, combine ½ cup powdered sugar with Ÿ 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!

67

dessert

Fear of a Black Planet Cake

by Olivia Yu

Fear of a Black Planet Cake Ingredients: 16 ounces cream cheese 1/4 cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips 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 Recipe from http://michelle-fromthekitchen.blogspot.com

1 2

3

To make filling: Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a mediumsize bowl until fluffy. Fold in the chocolate chips and set aside.

To make 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.

4

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

5

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.

6

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.

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.

69

Snack

snack

Almond Paste Cookies

by Heather Brown

Almond Paste Cookies Ingredients: 1/2 lb very soft butter 1 cup sugar 1 cup grated almond paste 1 egg, beaten 1 1/2 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 1/2 lb bittersweet chocolate, melted (optional) slivered almonds (optional)

1 2 3 4

Cream butter and sugar well. Add remaining ingredients.

5

Dip cooled cookies into chocolate, covering about half 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.

6 7

Repeat for each cookie as desired.

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.

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.

72

snack

Italian Sesame Seed Cookies

by Danielle Hadley

Italian Sesame Seed Cookies Ingredients: 3 lbs flour 1 1/2 lbs sugar 6-7 eggs 3-4 tablespoons milk 1 lb. shortening (half butter, half oleo) 4 teaspoons baking powder 4 teaspoons vanilla jigger of whiskey 1/2 cup sesame seeds

1

Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey.

2

Gradually work in flour and baking powder.

3

Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut.

4

Bake at 375 degrees for about 30 minutes or until golden brown.

74

snack

World’s Best Chocolate Chip Cookies

by Evan LaForce

World’s Best Chocolate Chip Cookies Ingredients: 3/4 cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans

1 2 3 4

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.

5 6

Stir in chips and nuts.

7

Bake for 10 to 12 minutes.

Roll into 1 1/4” balls and place on nonstick cookie sheets, about 2” apart.

76

snack

Buckeye Br0wnie Cookies with Easy Fudge Frosting

by Chelsea Lightfoot

Buckeye Brownie Cookies with Easy Fudge Frosting Ingredients: 1 box (18-19 oz) brownie mix 1/4 cup butter, melted 1/2 cup cream cheese room temperature 1 egg 3/4 cup peanut butter 3/4 cup powdered sugar 3/4 cup chocolate frosting sea salt flakes

1 2 3 4

Preheat oven to 350°

5

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.

6

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

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.

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.

78

snack

Browned Butter Spoon Cookies

by Madison Mar

Browned Butter Spoon Cookies Ingredients: 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 3/4 teaspoon baking powder pinch fine salt 1 large egg yolk 3/4 cup sugar 1 tablespoon pure vanilla extract 1/4–1/3 cup raspberry jam confectioners’ sugar, for dusting. *Recipe from Food Network Kitchens (www.foodnetwork.com)

1

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

2

Melt the butter in a small, heavybottomed 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.

3

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.

4

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 spoonshaped 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.)

5

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.

6

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.

80

Beverage

beverage

Moscow Mule

by Emma Dowling

Moscow Mule Ingredients:

1/4 cup lime juice

1/4 cup vodka

1/2 cup ginger beer

Credit: Phoenix New Times http://blogs.phoenixnewtimes.com/bella/2012/05/moscow-mule-summer-cocktail-history.php

1 2

Pour vodka into glass Pour lime juice into glass

3 4

Pour ginger beer into glass If desired, garnish with a slice of lime and serve chilled

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.

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.”

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 proCommunists.”

83

beverage

Pimm’s No. 1 Traditional Cocktail

by Allison Gentes

Pimm’s No. 1 Traditional Cocktail Ingredients: 1 slice apple

1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice cucumber 1 sprig fresh mint 2 strawberries

1 slice orange

http://recipewise.co.uk/pimms-cocktail-recipe

1

Hall fill a large jug or tall glass with ice cubes

2

Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

3

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

85

beverage

Blackberry Meyer Lemon Gin and Tonics

by Kelsey Lancaster

Blackberry Meyer Lemon Gin and Tonics Ingredients: 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) 1/4 cup simple syrup 12 ounces good quality gin tonic water ice (courtesy of spoonforkbacon.com) Serves 4

1 2

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.

3

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

87

beverage

BlackFlower Fizz

by Jared Moore

BlackFlower Fizz Ingredients: Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne peaches blackberries mint pomegranate juice sprite dry ice (optional for effect) Mixologists Jared Moore & Jack Britton

1

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

2

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.

3

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.

4

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.

89

beverage

Cucumber Sangria

by Viridiana Osio

Cucumber Sangria Ingredients: 1 small honeydew melon 12 lime, thinly sliced 1/4 fresh mint leaves 1/4 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 (optional) www.bhg.com

1

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.

2

To serve, stir in carbonated water.

Ladle or pour into glasses. If desired, garnish with additional mint.

3

From the Test Kitchen *Tip: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

91

This cookbook is designed by Emma Dowling in 2014.

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