Winter Quarter 2014 Professor Charmaine Martinez Department of Art and Design California Polytechnic State University Sant Luis Obispo, California 1
Winter Quarter 2014 Professor Charmaine Martinez Department of Art and Design California Polytechnic State University Sant Luis Obispo, California 3
APPETIZERS AND SNACKS
ENTREES
Ahi Tuna Tartare on Sesame Wonton Chips
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Avocado Mango Shrimps Stacks
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Caprese Stack
DESSERTS
Almond Paste Cookies
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Black Russian Cake
66
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Buckeye Brownie Cookies with Easy fudge frosting
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Greek Grilled Avocados
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Browned Butter Spoon Cookies
70
Hamachi Poke with Pineapple Poi and Taro Chips
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Chocolate-Banana Bonbons with Toasted Almonds
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Mexican Two Bean Chicken Chili
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Chocolate Chip Pumpkin Bread
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Now That’s a Taco Salad!
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Fear of a Black Planet Cake
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Oriental Cold Noodle Salad
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Grandma’s Swedish Pancakes
78
Really Good Guac
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Halo-Halo
80
Spam Musubi
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Italian Sesame Seed Cookies
82
Tostada Crisp
30
MorMor’s Pineapple Upside Down Cake
84
Nana’s Banana Bread
86
Nana’s Coconut Cream Pie
88 90
Babi Kecap
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Bertolucci’s Gourmet Grilled Cheese
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Oat Nut Bars with Sweet Lemon Coconut Icing
Cajun Shrimp Alfred
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World’s Best Chocolate Chip Cookies
94
California Rolls
40
Joong
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Kalbi
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Blackberry Meyer Lemon Gin and Tonics
98
Mixed Grill Kebabs with Guava BBQ Sauce
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Blackflower Fizz
100
Cucumber Sangria
102
Moroccan Chickpea Soup
50
Moscow Mule
104
Mushroom Risotto
52
Pimm’s No.1 Traditional Cocktail
106
Shepherds Pie
54
Shepherds Pie With an Accent
56
Taco Soup!
60
BEVERAGES
APPETIZERS AND SNACKS
AHI TUNA TARTARE ON SESAME WONTON CRISPS YIELD: 24 TIME: under 30 minutes INGREDIENTS SESAME WONTON CRISPS
12 wonton wrappers (can substitute egg roll wrappers) 2 tbsp olive oil (will probably need more) 3 tbsp sesame seeds TUNA TARTARE
6 oz 2 tbsp 2 tbsp 2 tbsp 1 tspn 1 tspn 1 clove 3/4 tspn 2 tbsp 1/2 tspn 1 2 tspn
sushi-grade tuna, cut into 1/4-inch dice green onions, green parts only, finely chopped sesame seeds, toasted soy sauce sesame oil fresh ginger, peeled and grated garlic, minced orange zest fresh cilantro, finely chopped kosher salt avocado, cut into 1/4-inch dice lime juice cilantro sprigs, for garnish
DIRECTIONS SESAME WONTON CRISPS 1. Preheat oven to 350 degrees Farenheit. Line a baking sheet with parchment paper. 2. 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.
TUNA TARTARE 1. 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 1. Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping tspn 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.
3. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (If you want cups, put the oiled wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. APPETIZERS and SNACKS
By Designer Jenna Verbryke Credit to Cdkitchen.com 9
AVOCADO MANGO SHRIMP STACKS SERVINGS: 4 (1 stack per serving) INGREDIENTS & TOOLS DRESSING
6 tbsp 3 tbsp 1/4 tspn 1/8 tspn
balsamic vinegar olive oil pepper salt STACKS
1 cup 1 cup 1/4 1/2 cup 1 1/2 1 8 oz 3 sprigs
broccoli salad sprouts tomatoes, diced cucumber, thinly sliced corn mango, cubed red onion, diced avocado, cubed cooked shrimp (grilling recommended) cilantro (optional)
3-inch diameter x 3-inch high metal cylinder (an empty soup can with ends removed will also work), for molding DIRECTIONS DRESSING 1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks. 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.
5. Add cucumbers on one side, and corn on the other. 6. Add mango on top of the cucumber side, and red onion on top of the corn side. 7. Completely top with avocado. 8. 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. 9. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Enjoy!
3. First add in the broccoli salad sprouts.
By Designer Alyssa Hornby Credit to immaeatthat.com
4. Next add tomatoes. APPETIZERS and SNACKS
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CAPRESE STACK INGREDIENTS 1 1/4 cup 4 oz 4 tspn 1 tbsp
medium to large tomato basil leaves fresh mozzarella cheese balsamic vinegar olive oil salt and pepper, to taste
DIRECTIONS 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. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired. By Designer Christy Pak Credit to Tbsp.com
APPETIZERS and SNACKS
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GREEK GRILLED AVOCADOS INGREDIENTS Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese DIRECTIONS 1. Cut avocados in half and remove pit. 2. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. 3. Drizzle the avocado with olive oil. Sundried tomato infused olive oil is great for this recipe. 4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives, and feta cheese. 5. Place on barbecue for 5-10 minutes depending on the heat of your barbecue. By Designer Samantha Gee Credit to Tammilee Tips
APPETIZERS and SNACKS
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HAMACHI POKE WITH PINEAPPLE POI & TARO CHIPS What is Poke and Poi? Poke (PO-keh) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (POY) is traditionally made of taro root cooked and bed to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside.
SERVINGS: 6 TIME: 50 minutes, plus 1 hour marinating INGREDIENTS:
2 tspn xanthan gum 4 cups fresh pineapple chunks TARO CHIPS:
1 small taro root vegetable oil for frying salt DIRECTIONS
HAMACHI POKE 2 tbsp 2 tbsp 2 tbsp 3 tbsp 1 tspn 1 tbsp 1 lb ¼ cup
PINEAPPLE POI
extra-virgin olive oil sake mirin fresh lemon juice grated fresh ginger finely chopped Maui onion sea salt freshly ground black pepper sashimi-grade hamachi (cut into ½ inch cubes) chopped sea beans
APPETIZERS and SNACKS
1. 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 that the sea beans will be salty). 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 an hour for the flavors to combine and then occupy your time in making the pineapple poi and taro chips.
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3. Place Âź cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency. 4. Transfer to a container, cover, and refrigerate until ready to use. 5. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. 6. In a large heavy pot, heat about 3 inches of oil to 350â °F. 7. 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 drain. Sprinkle with salt. Cool completely before serving. 8. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside. By Designer James Butler Recipe Credit to Chef Marcel Vigneron
APPETIZERS and SNACKS
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MEXICAN TWO BEAN CHICKEN CHILI SERVINGS: 6 (10 cups) INGREDIENTS 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped 11/2 cups canned black beans, rinsed and drained 11/2 cups canned pinto beans, rinsed and drained 1 cup canned whole kernel corn, drained 3 cups cooked chicken, shredded 1 garlic clove, pressed 11/2-2 tbsp chili powder 1 tspn ground cumin Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves DIRECTIONS 1. Combine broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. 2. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon. 3. Ladle chili into soup bowls. Top with desired toppings. By Designer Sara Ingram Credit to The Pampered Chef
APPETIZERS and SNACKS
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NOW THAT’S A TACO SALAD SERVINGS: 2 large salads INGREDIENTS 2 2 tbsp 2 2 2 tspn 2 tspn 1/2 tspn 1/4 tspn 1/4 tspn 2 oz 4 cups 1 2/3 cup 1/2 pint 1/4 1/4 tspn 1/4 tspn 1 tbsp 1/2 tspn 1 a few
boneless, skinless chicken breasts olive oil limes, juiced garlic cloves, minced ground cumin smoked paprika chili powder salt pepper monterey jack cheese, freshly grated butter lettuce, chopped avocado, chopped sweet corn grape tomatoes, quartered red onion, diced salt pepper olive oil red wine vinegar lime, juiced tortilla chips, crushed
DIRECTIONS 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.
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! By Designer Alyx Mackler Credit to Howseetitis.com
2. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both
APPETIZERS and SNACKS
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ORIENTAL COLD NOODLE SALAD SERVINGS: 8 INGREDIENTS pack (16 oz) 1 2 1 cup 1/2 cup
capellini red bell peppers, diced chopped green onion cilantro DRESSING
1 tbs 2 tbs 2 tbs 2 tbs 2 tbs 1 tbs 1 tbs 1 tspn
sesame seeds soy sauce rice vinegar olive oil sesame seed oil brown sugar chili paste salt and pepper
DIRECTIONS 1. 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. 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. 2. For the dressing: Whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. 3. 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. By Designer Amanda Yam Credit to Los Altos Bakery and CafĂŠ
APPETIZERS and SNACKS
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REALLY GOOD GUAC INGREDIENTS 2 1/4 cup 1/4 cup 1 tspn
large avocados sweet yellow onion chopped cilantro juice of one lime pickled jalape単o slices, chopped jalape単o juice salt and pepper, to taste
DIRECTIONS 4. Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. 5. 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. 6. Add 1 teaspoon of jalape単o juice for added spiciness and kick, if desired. 7. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud. By Designer Kelsey Dodge Credit to Emma Dorantes
APPETIZERS and SNACKS
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SPAM MUSUBI INGREDIENTS & TOOLS 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 can (12 oz.) Spam ½ cup teriyaki sauce Furikake (Japanese rice seasoning), to taste Spam musubi maker DIRECTIONS 8. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. 9. In another pan, add teriyaki sauce. Bring to a boil over medium to high heat, then reduce to low. 10. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from the pan. 11. Lay a sheet of nori lengthwise on a clean surface. Moisten the lower half of the musubi maker, and place on the lower third of the nori. 12. Fill the musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. 13. Top with a slice of Spam. Remove from the mold. 14. Starting at the end towards you, fold nori over the Spam and rice stack, and keep rolling until completely wrapped. Slightly dampen the end of the nori to seal it. 15. Repeat with the other slices, rinsing off the musubi maker after each use to prevent it from getting too sticky. By Designer Ashley Andrews Credit to Mamadrews
APPETIZERS and SNACKS
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TOSTADA CRISP SERVES: 4-6 INGREDIENTS SALSA
1 onion 2 tomatoes 1 lime TOSTADA
1 1 head 1 1 whole
red bell pepper lettuce avocado feta cheese mozzarella cheese small tortillas (Mission Artisan Tortillas) tostada shells (Guerrero Tostada Shells) cooked Rotisserie Chicken Teriyaki Sauce Tapatío Sauce
PREPARATION
ASSEMBLY SALSA
1. Dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over the mixture. Add a large pinch of salt and pepper. Mix and set aside. (Add a squirt of Tapatío for a kick.) TOSTADA 1. 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. 2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside. 3. 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. APPETIZERS and SNACKS
1. 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. 2. Place 1/2 cup of shredded teriyaki chicken onto tostada base. 3. Add two spoons of salsa mix on top of chicken and spread evenly. 4. Add small handful of lettuce and spread evenly. 5. Place red bell pepper strips on top along with 1/4 of the avocados. 6. Sprinkle 1 tbsp of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada. By Designer Kathy Choi 31
ENTRﾃ右S
BABI KECAP (PORK WITH SWEET SOY SAUCE) SERVINGS: 6-8 TIME: 1-1.5 hours INGREDIENTS:
2 lbs 1 tspn ½ tspn 1 tspn 2 tbsp 2 tbsp 2 2 tbsp 3 tbsp 2 1 inch 2 cloves
pork butt or shoulder or spare ribs salt white pepper Chinese Five Spices rice wine soy sauce star anise kecap manis (sweet soy sauce) oil shallots ginger garlic
DIRECTIONS 1. In a food processor grind the spices (2 shallot, 1-inch ginger, 2 cloves garlic).
6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color.
2. Cut the pork into about 2 inch cubes
7. Add 1 cup of water and kecap manis to the pot.
3. Rub the pork with salt, white pepper, garlic powder, and Chinese Five Spices.
8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.
4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes.
9. Serve with rice and vegetables for a balanced meal.
5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.
ENTRÉES
By Designer Kelby Hertanu Credit to Mrs. Lusiana Hertanu
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BERTOLUCCI’S GOURMET GRILLED CHEESE INGREDIENTS:
2 pcs 1/2 1 slice 1 slice 1 slice 2 tbsp
sliced sourdough fresh ripe tomato Jarlsberg cheese Provolone cheese Colombus Peppered Turkey Beast butter
DIRECTIONS 1. Preheat skillet over medium heat. 2. Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down. 3. Add slice of Jarlsberg cheese on non-buttered side. 4. Slice half tomato into thin slices and place on top of cheese. 5. Gently place slice of turkey breast on top of tomato slices. 6. Add slice of Provolone cheese on top of turkey. 7. Place second slice of bread on top of sandwich butter-side-up. 8. Grill until lightly browned and flip over; repeat process until cheese is melted. 9. When cheese has melted, remove from skillet using spatula and cut in half diagonally. Bon Appetit! By Designer Albert Chang
ENTRÉES
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CAJUN SHRIMP ALFREDO INGREDIENTS 1 lb 2 tbsp 1 ½ tbsp 1 ½ tbsp 8 oz 2 tspn 1 cup 1 cup 1 cup 1 1 cup 8 oz ½-1 tbsp
shrimp (peeled and deveined) creole seasoning olive oil butter sliced mushrooms garlic powder tomato (diced, fresh, or canned) heavy cream parmesan cheese, grated egg yolk onion (diced or divided) linguine Tony’s creole seasoning
DIRECTIONS 1. Get all of your ingredients ready—tomatoes diced, onion diced, and so forth because the recipe comes together fast once the shrimp is cooked. 2. Toss the shrimp in 1 tbsp of the creole seasoning. Set aside. 3. Fill a pan with water, adding salt to season the pasta. When the water boils, add pasta and cook until al dente. 4. While pasta is cooking, heat olive oil and butter in a skillet. Add mushrooms and garlic powder when the butter has melted, and cook for about 1 to 2 minutes. 5. 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. 6. When the shrimp has cooked, add the cream and another addition of the creole seasoning (Tony’s). Bring this to a simmer then turn the heat down to medium low.
ENTRÉES
7. Add cheese, egg yolk, and tomatoes. Heat until the sauce thickens. The heat needs to be low to prevent the egg from curdling. 8. 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. By Designer Nicole Bergmann Credit to Food.com
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CALIFORNIA ROLL INGREDIENTS 2 tbsp 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 DIRECTIONS 1. For the sushi rice: 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. 2. Cover a sushi roll rolling mat with plastic wrap. 3. Cut nori (seaweed) sheets in half crosswise. 4. 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. 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. 7. Cut the roll
5. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado, and crab sticks towards the center of the sheet.
ENTRﾃ右S
By Designer Hyung-Min Park Credit to Foodnetwork.com
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JOONG (CHINESE TAMALE) INGREDIENTS pack (12 oz) 1 0.5 lb 2.5 lbs 2 tspn 4 tspn 1 pack (14 oz) 8 3 links (6 oz) 1/4 cup (1 oz) 4 (1 oz)
dried bamboo leaves pork belly loh mai (glutinous rice) vegetable or canola oil kosher salt dried split hulled mung bean* raw salted duck egg yolks lap cheong (Chinese sausage) ha mai (dried baby shrimp) ghown boy (dried scallops)
3. For the lap cheong: Rinse under cold running water and drain. Cut each in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside. 4. For 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. 5. For the salted duck egg yolks: Cut each yolk in half and set aside. 6. For the dried shrimp and dried scallops:
PREPARATION 1. Soak the glutinous rice, the mung beans, and dried scallops overnight in water. Make sure there is plenty of water as they will expand. 2. For the bamboo leaves Soak overnight to remove impurities that can spoil the joong. 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. 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 the leaves are scrubbed, rinsed and trimmed. Put leaves in colander. Set aside.
ENTRﾃ右S
Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside. 7. For the rice: Place rice in a fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover with cold water. Allow to soak for 15 minutes. Drain well and transfer to a large bowl. 8. For the mung beans: Place beans in a 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.
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ASSEMBLY 1. 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 the 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. 2. Fold bottom half inch of leaf upwards and tuck under the 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. 3. Holding leaves firmly, place 3 tbsp 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 tbsp rice. 4. 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. 5. 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
ENTRﾃ右S
6. 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. 7. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. 8. 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. By Designer Darren Chan
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KALBI (KOREAN BARBECUE SHORT RIBS) SERVINGS: 6-8 INGREDIENTS: 4 lbs Korean-style short ribs (LA style cut ribs works too) ﾂｾ cup soy sauce 2 tbsp sugar 2 tbsp brown sugar ﾂｽ onion yellow onion; chopped 2 stalks green onion; chopped 2 tspn ginger; minced 3-6 cloves garlic; minced 1 tbsp honey 2-3 tbsp toasted sesame seeds 1 tspn sesame oil 1 tspn oil ﾂｽ tspn cayenne 2 tbsp mirin aka rice wine (or white vinegar) DIRECTIONS 1. 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. 2. Mix all ingredients until sugar has dissolved. 3. 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. 4. 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.
ENTRﾃ右S
5. 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 flavor 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. By Designer Paul Washington Credit to Joyce Washington
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MIXED GRILL KEBABS WITH GUAVA BBQ SAUCE SERVINGS: 4 INGREDIENTS BBQ SAUCE 1 tbsp 1 2 ½ cup 8 oz ¼ cup ⅓ cup 2 tbsp 1 tspn 1 tspn ½ tspn ¼ tspn
coconut oil or vegetable oil small yellow onion, finely chopped garlic cloves, minced guava nectar guava paste or jelly molasses cider vinegar tomato paste ground allspice smoked paprika curry powder salt KABOBS
1 lb boneless fish fillets, cut bite-size 1 lb shrimp (peeled and deveined) 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 DIRECTIONS BBQ SAUCE
2. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally for 5 minutes or until mixture is slightly thickened. KABOBS 1. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) for 4 minutes. 2. Turn skewers over and brush with 1/4 cup guava sauce. Cook for another 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
1. Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté for 3 to 5 minutes or until tender.
ENTRÉES
By Designer Katelyn Burgin Credit to Coastal Living
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MOROCCAN CHICKPEA SOUP SERVINGS: 7 INGREDIENTS 1 tbsp 1 1 tbsp 4 ½ tbsp ¼ tbsp 1/4 tspn 1/4 tspn 2 cans (15 oz) 1 lb 1 can (14.5 oz) 4 cups 1 1/4 cup
canola oil onion, minced sugar garlic cloves, minced hot paprika saffron threads, crumbled ground ginger ground cumin chickpeas, rinsed red potatoes, scrubbed and cut to 1/2-inch pieces diced tomatoes low sodium chicken broth zucchini, seeded and cut to 1/2 inch pieces minced fresh parsley salt and pepper lemon wedges
DIRECTIONS 1. 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.
3. 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.
2. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.
By Designer Kat Whalen Credit to America’s Test Kitchen Healthy Cookbook
ENTRÉES
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MUSHROOM RISOTTO SERVINGS: 6 INGREDIENTS 6 cups 3 tbsp 1 lb 1 lb 2 1 1/2 1/2 cup 3 tbsp 4 tbsp â…“ cup
chicken broth, divided olive oil, divided portobello mushrooms, thinly sliced white mushrooms, thinly sliced shallots, diced cups arborio rice dry white wine sea salt to taste freshly ground black pepper to taste finely chopped chives butter freshly grated Parmesan cheese
DIRECTIONS 1. In a saucepan, warm the broth over low heat. 2. Warm 2 tbsp 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. 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. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at
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a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. 4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. By Designer Florence Lui Credit to Myleen, Allrecipes.com
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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.
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) DIRECTIONS 5. Preheat oven to 350°F. 6. Brown the ground beef in a skillet. 7. Cook instant mashed potatoes in a bowl according to package instructions. Set aside.
13. Stir in with the veggie/beef mix so that they are evenly coated in tomato soup 14. Spread mashed potatoes to cover all other ingredients.
8. Spray casserole dish with nonstick cooking spray.
15. Cook for 25 minutes, uncovered.
9. Open canned veggies; Drain and then dump in casserole dish.
16. Cover with shredded cheese and let cook for another 5 minutes in the oven.
10. Strain off any fat from ground beef, then add on top of veggies 11. Mix ground beef and all veggies together in the casserole dish and spread evenly along the bottom.
17. Let cool and enjoy!! By Designer Meagan Haneke-Hopps Recipe from Grandma Judith Hopps
12. Open tomato soup cans (Do NOT add water). Dump on top.
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SHEPHERD’S PIE WITH AN ACCENT INGREDIENTS FILLING 2 tbsp 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 MASHED POTATOES 1 1/2 lbs golden potatoes 1/4 cup heavy cream 3 1/2 Tbsp butter salt pepper 2 egg yolks 1/4 cup parmesan cheese
DIRECTIONS FILLING 1. Pour olive oil into a hot, large pan, then add meat. 2. Stir meat for a few minutes until brown, and broken into some very small pieces. 3. Add rosemary, thyme, and garlic, then stir some more. 4. Add carrot, and onion, stir a little longer. 5. Add worcestershire sauce, stir, add tomato puree, stir. 6. Add red wine and sweat down for a minute or two. 7. Add chicken stock and cook for 3 more minutes. MASHED POTATOES 1. Boil water, add salt and potatoes, and set a timer for 15 minutes. 2. After 15 minutes, take potatoes out and strain the water off. 3. Put potatoes back into the pan, or into a medium mixing bowl. 4. Mash the potatoes with their ingredients from above. Keep warm
PREPARATION 1. Dice the garlic 2. Separate herbs from the stems 3. Separate egg yolks 4. Peel and slice potatoes into even pieces
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FINAL INSTRUCTIONS 1. Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the potatoes over the top. 2. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. 3. 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. 4. Serve. By Designer Joseph Hewison Credit to Gordon Ramsay
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TACO SOUP ! SERVINGS: 10 or 6 super hungry people INGREDIENTS 1 lb ground sirloin ﾂｾ 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 Mexican shredded cheese DIRECTIONS 1. Chop and sautﾃｩ yellow onion in a large skillet. 2. Add ground sirloin and continue sautﾃｩing until meat is a light brown color. 3. If your meat is under 90% fat free, drain. Remove fat. Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below 4. Remove from heat and pour into a large pot. 5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.
7. Once boiling, change heat to low and simmer for three hours. 8. Remove from heat and serve. 9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl. Enjoy! By Designer Zachary Zulch Credit to the Zulch Family
6. Bring to a boil.
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ALMOND PASTE COOKIES INGREDIENTS & TOOLS ½ lb 1 cup 1 cup 1 1 ½ cup ½ tspn ½ tspn ½ lb
very soft butter sugar grated almond paste egg, beaten flour baking powder baking soda pinch of salt bittersweet chocolate, melted (optional) slivered almonds (optional)
large bowl standing or hand mixer spatula fork cookie sheet cooling rack parchment paper DIRECTIONS 1. Cream the butter and sugar well. Add the remaining ingredients. 2. Form batter into small balls. Press down with floured fork on an ungreased cookie sheet. 3. Bake for about 9-10 minutes at 350 degrees. 4. Place cookies on a cooling rack and let cool for 10-15 minutes. 5. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle slivered almonds on the chocolate surface. Press lightly to hold the almonds.
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6. Repeat for each cookie as desired. 7. Let cool for one hour on countertop or in the refrigerator. Cookies can be stored for up to one week at room temperature. By Designer Heather Brown Credit to Cooks.com
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BLACK RUSSIAN CAKE INGREDIENTS: CAKE 1 box 1 pack 1 cup ¼ cup ¾ cup ½ cup 4 ¼ cup
yellow cake mix instant chocolate pudding (4 serving size) oil vodka water sugar eggs Kahlua GLAZE
½ cup powdered sugar ¼ cup Kahlua DIRECTIONS 1. Combine all cake ingredients 2. Pour batter mixture into greased bundt pan 3. Bake 350 degrees for 45-50 minutes 4. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua 5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake 6. Sprinkle with powdered sugar before serving! By Designer Sara Vetrovec Credit to Stacy Vetrovec
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BUCKEYE BROWNIE COOKIES WITH EASY FUDGE FROSTING SERVINGS: 6 (4 per serving; makes 24) INGREDIENTS BUCKEYE BROWNIE COOKIES 18-19 oz 1/4 cup 1/2 cup 1 3/4 cup 3/4 cup 3/4 cup
brownie mix butter, melted cream cheese, room temperature egg peanut butter powdered sugar chocolate frosting sea salt flakes EASY FUDGE FROSTING
1 cup butter, room temperature 2/3 cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted (You can use regular cocoa powder if you prefer.) 8 cups powdered sugar 1 tspn vanilla *You could also use canned frosting. The cookies also taste great without frosting.
5. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
DIRECTIONS
6. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. BUCKEYE BROWNIE COOKIES
1. Preheat oven to 350°. Line baking sheet with parchment paper. 2. Combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands. 3. Form rounded tbsp 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.
7. When cooled, top each cookie with about a tbsp of chocolate frosting and a pinch of sea salt flakes. EASY FUDGE FROSTING 1. In a mixer combine all ingredients and over low speed for 30 seconds. 2. Increase speed to medium and beat for 1 minute until smooth. 3. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
4. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into tspn sized balls and press into the indentations. DESSERTS
By Designer Chelsea Lightfoot Credit to Cookiesandcups.com 69
BROWNED BUTTER SPOON COOKIES YIELD: 32 sandwiched cookies INGREDIENTS cup (2 sticks) unsalted butter 1 2 cups all-purpose flour ¾ tspn baking powder a pinch fine salt 1 large egg yolk ¾ cup sugar 1 tbsp pure vanilla extract ¼–⅓ cup raspberry jam confectioners’ sugar, for dusting DIRECTIONS 1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. 2. Melt the butter in a small, heavy-bottomed sauce pan over medium heat. Continue to cook, swirling the pan, 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 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 tspn (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
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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 tspn 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. By Designer Madison Mar Credit to Foodnetwork.com
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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.
SERVINGS: 8 (30 bonbons each) INGREDIENTS ½ oz semisweet chocolate ⅔ cup toasted and chopped almonds or pecans 2 bananas DIRECTIONS 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 but leave the bowl of chocolate on top of the pan to keep warm. 2. Place nuts in a shallow bowl. Line a baking sheeting with wax paper. 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. By Designer Jaclyn Cruickshank Credit to Charity Ferrier, William-Sonoma Eat Well
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CHOCOLATE CHIP PUMPKIN BREAD SERVINGS: 12 INGREDIENTS 13/4 cups 1 tspn 1 tspn 1 tspn 1 tspn 1 tspn 3/4 tspn 1/2 cup 1 cup 3 ½ cup 1 cup 1 tspn 1/3 cup 1 cup
unbleached all purpose flour nutmeg ginger cinnamon baking soda baking powder salt olive oil sugar large eggs vanilla pudding canned pure pumpkin vanilla extract whole milk miniature semisweet chocolate chip
DIRECTIONS 1. Preheat oven to 350°F. 2. Grease and flour 9x5x2 1/2-inch metal loaf pan. 3. Sift first 7 ingredients into medium bowl. 4. Using electric mixer, add oil in large bowl until smooth. 5. Gradually beat in sugar, then beat in eggs 1 at a time. 6. Add vanilla pudding with egg mixture, pumpkin, and vanilla.
9. Transfer batter to prepared pan. 10. 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.
7. Beat dry ingredients into pumpkin mixture alternately with milk.
By Designer Emilee Rudd Credit to Kathy Rudd
8. Stir in chocolate chips.
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FEAR OF A BLACK PLANET CAKE INGREDIENTS FILLING
16 oz 1/4 cup 1 1 2 tspn 1 cup
cream cheese sugar egg egg yolk vanilla chocolate chips BATTER
3/4 cup 1/2 cup 2 2/3 cups 1 tbsp; 1 tspn 1/4 tspn 1/2 cup 1 1/2 cups 2 1 tspn 1 cup
cocoa hot water cake flour baking soda salt butter sugar eggs vanilla buttermilk
DIRECTIONS FILLING 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. 2. Fold in the chocolate chips and set aside. BATTER 1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. 2. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.
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3. 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. 4. Fold in the buttermilk and the dry ingredients. 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. By Designer Olivia Yu Credit to Michelle, Michelle-fromthekitchen.blogspot.com
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GRANDMA’S SWEDISH PANCAKES This recipe 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.
SERVINGS: 3 INGREDIENTS 3 1 ¼ cup ¾ cup ½ tspn 2 tbps 4 tbs 1
eggs milk flour salt sugar butter lemon powdered sugar
DIRECTIONS 1. Set a large non-stick saucepan on medium heat and coat with nonstick spray. 2. Wisk together the eggs in a large bowl and then add milk. 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 tbsp (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.
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5. 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, melted butter and lemon juice mixture.Add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. By Designer Rebecca Reid Credit to Lavina DeNatale
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HALO-HALO 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.
SERVINGS: 1 INGREDIENTS
2 tbsp 2 tbsp 2 tbsp 2 tbsp 2 tbsp 2 tbsp 1 cup 1/2 cup 1 scoop 2 tbsp
macapuno (preserved shredded young coconut) kaong (sugar palm nuts) nata de coco (coconut gel) cantaloupe, freshly grated jackfruit, freshly shredded caramelized plantains, sliced shaved ice evaporated milk mango, vanilla, or ube (purple yam) ice cream caramel custard
*Most ingredients can be purchased at www.asianfoodgrocer.com DIRECTIONS 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. Mix it all together. Or not. 6. Sit back. Relax. Enjoy. Refill. By Designer Cristopher Bryan Lagmay
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ITALIAN SESAME SEED COOKIES INGREDIENTS 3 lbs 1 ½ lbs 6-7 3-4 tbsp 1 lb 4 tspn 4 tspn 1 jigger ½ cup
flour sugar eggs milk shortening (half butter, half oleo) baking powder vanilla whiskey sesame seeds
DIRECTIONS 1. Cream shortening and sugar. Add beaten eggs, milk, vanilla, & whiskey. 2. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. 3. Roll small amounts in seeds and cut. 4. Bake at 375 degrees for about 30 minutes or until golden brown. By Designer Danielle Hadley
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MOR MOR’S 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.
INGREDIENTS ¼ lb +/- 1 cup 1 can 1 box
butter brown sugar pineapple rings in juice yellow cake mix
DIRECTIONS 1. In a 12in oven safe skillet (cast iron skillet works best) melt the butter. 2. Add brown sugar until thick (but not caramelized). 3. Arrange the pineapple rings on top of the brown sugar and butter mixture. 4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. 5. Pour the yellow cake batter in the pan, over the top of the pineapple rings. 6. Bake at 350 degrees for 30–35 minutes. 7. Remove from oven when a toothpick comes out clean. 8. Turn out onto a cake plate immediately and let cool. Enjoy! By Designer Kirsten Jacobsen Credit to Goody Jacobsen
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NANA’S BANANA BREAD INGREDIENTS 1 ¾ cups 2 tspn ¼ tspn ½ tspn ⅓ cup ⅔ cup 2 1 cup
flour baking powder baking soda salt Crisco sugar eggs mashed bananas
DIRECTIONS 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 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. Pour into greased loaf pan. 7. Bake for an hour. 8. Cool in pan for 10 minutes and then put on cooling rack. 9. You can add chocolate chips (½ cup) or chopped nuts (about ½ cup) By Designer Skyler Muench Credit to Nana
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NANA’S COCONUT CREAM PIE SERVINGS: 1, if you are feeling fat INGREDIENTS FILLING
1/3 cup 2/3 cup 1/4 tspn 2 cups 4 1/2 tspn
flour sugar salt evaporated milk beaten egg yolks vanilla TOPPING
4 beaten egg whites 3 tbsp powdered sugaR coconut (optional) CRUST store bought crust DIRECTIONS 1. Cook crust at 450 for 12 min or until golden brown. 2. Mix dry filling ingredients into a deep pot. 3. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. 4. Put a 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.
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5. 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). 6. Place pie into oven at 350 for 16 min. By Designer Kerstin Segervall Credit to Dorothy Coombs aka Nana
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OAT NUT BARS WITH SWEET LEMON COCONUT ICING YIELD: 20 bars TIME: 25 mins
DIRECTIONS 1. Pre-heat the oven to 180°C/356°F
INGREDIENTS OAT NUT BARS ½ cup ½ cup ½ cup ½ cup ¼ cup ¼ cup ½ cup 1 tbsp 3/4 cup 2½ tbsp ½ tspn ¼ cup
unbleached self raising flour unbleached plain flour rolled oats shredded coconut sunflower seeds pepitas (pumpkin seeds) chopped walnuts linseeds (flax seeds) dairy-free or dairy butter molasses (or treacle or golden syrup) baking soda hot water SWEET LEMON COCONUT ICING
1 cup ½-1 1 tspn ¼ cup
icing sugar lemon, juice & zest dairy-free or dairy butter shredded coconut
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2. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. 3. Combine the baking soda with the warm water and stir to dissolve. 4. 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. 5. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. 6. Transfer the mixture into a lightly greased 10 in. x 10 in. nonstick baking tray, smoothing it out to cover the base evenly. 7. Bake in the pre-heated oven for 15-20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.
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8. Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency. 9. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. 10. Once the icing is set cut evenly into bars. These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt. By Designer Jason Shindler Credit to Trudy, Veggienumnum.com
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WORLD’S BEST CHOCOLATE CHIPS COOKIES!!! INGREDIENTS
¾ cup 1 cup 1 cup 1 tbsp 2 3 cups 3/4 tspn 3/4 tspn 3 cups 1 cup
white sugar brown sugar butter, softened vanilla large eggs, slightly beaten all-purpose flour baking soda salt semi-sweet chocolate chips walnuts, chopped or 1 cup pecans
DIRECTIONS: 1. Preheat oven to 350 degrees. 2. Cream sugars and butter. 3. Add vanilla and eggs and mix well. 4. Combine dry ingredients together. Gradually add to creamed mixture. 5. Stir in chips and nuts. 6. Roll into 1 1/4” balls and place on non-stick sheets, about 2” apart. 7. Bake for 10 to 12 minutes. 8. Eat all of them in one serving!!! By Designer Evan LaForce Credit to Karen A., Food.com
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BEVERAGES
BLACKBERRY MEYER LEMON GIN AND TONICS SERVINGS: 4 INGREDIENTS 12 blackberries 20 fresh mint leaves 2 Meyer lemons (or regular lemons) ¼ cup simple syrup 12 oz good quality gin tonic water ice DIRECTIONS 1. Set out four high ball glasses. 2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tbsp simple syrup in each glass and muddle together. 3. Fill each glass with ice, followed by 3 oz of gin. Top off each drink with tonic water, stir and serve. By Designer Kelsey Lancaster Credit to Spoonforkbacon.com
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BLACKFLOWER FIZZ This was created by Mixologists Jared Moore and Jack Britton. It won the 2011 Vodka Martini Shakedown (1st Place Judges Choice Award Winner and 1st Place Peoples Choice Award Winner).
INGREDIENTS Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Sprite peaches blackberries mint pomegranate Juice dry Ice (optional), for effect DIRECTIONS 1. For one martini, in a pint glass muddle: 1 slice of a fresh peach 2 fresh blackberries 2 fresh mint leaves 2 ice cubes 2. Fill the glass with ice and add: 2 oz Absolut Citron Vodka 0.75 oz St. Germaine Elderflower Liqueur 1.5-2 oz Pomegranate Juice splash of Sprite (can substitute club soda) 3. Shake and strain into large chilled martini glass, then float: 1.5 oz Perrier Jouet Brut Champagne
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4. For the 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. 5. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks. By Designer Jared Moore Credit to Mixologists Jared More and Jack Britton
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CUCUMBER SANGRIA INGREDIENTS 1 12 Âź cup Âź cup 1 cup 750 ml chilled 1L
small honeydew melon limes thinly sliced fresh mint leaves lime juice honey sauvignon blanc or other semi-dry white wine, carbonated water, chilled fresh mint sprigs and/or leaves (optional)
DIRECTIONS 1. Cut the melon in half. Remove and discard seeds and rind. Cut melon into thin slices. 2. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. 3. In a small bowl stir together lime juice and honey until combined; Pour over melon mixture. Add wine, stirring gently. 4. Cover and chill for at least 2 hours. 5. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. 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. By Designer Viridiana Osio Credit to Bhg.com
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MOSCOW MULE 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 pro-Communists.” http://www.cocktailtimes.com/vodka/moscowmule.shtml
INGREDIENTS ¼ cup lime juice ¼ cup vodka ½ cup ginger beer INSTRUCTIONS 1. Mix ingredients in a tall glass with lots of ice. Enjoy. By Designer Emma Dowling
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PIMM’S NO. 1 TRADITIONAL COCKTAIL SERVINGS: 1 INGREDIENTS
1 cup 2 cups 1 slice 1 slice 1 slice 1 slice 1 sprig 2 pcs
Pimm’s liquor lemonade lemon orange apple cucumber fresh mint strawberries
DIRECTIONS 2. Half fill a large jug or tall glass with ice cubes. 3. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint and add to jug or glass. 4. Pour two parts lemonade to one part Pimm’s over the top of the fruits. Mix and serve. By Designer Allison Gentes Credit to recipewise.co.uk
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Designer Cristopher Bryan Lagmay likes shrimps, cold drinks, Defense of the Ancients, and being a tourist. He designed this digital cookbook on March 2014, using the typeface Aller and some of his custom lettering. Contrary to what his picture suggests, he is very much still alive and kicking.