How're you Feeling? A Collection of Favorite Recipes by Students in Typography III Winter Quarter 2014
Instructor: Charmaine Martinez Department of California Polytechnic State University Art and Design San Luis Obispo, California
How're you Feeling? A Collection of Favorite Recipes by Students in Typography III Winter Quarter 2014
Instructor: Charmaine Martinez California Polytechnic State University San Luis Obispo, California Department of Art and Design
If You're Feeling... Modest: Ahi Tuna Tartare on Sesame Wonton Chips
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Table of Contents Down: Cookies: Almond Paste Cookies
107
Avocado mango Shrimp Stacks
13
Caprese Stack
17
Browned Butter Spoon Cookies
111
Greek Grilled Avocados
21
Buckeye Brownie Cookies with Easy Fudge Frosting
115
Hamachi Poke & Pineapple Poi with Taro Chips
25
Italian Sesame Seed Cookies
119
Mixed Grill Kebabs with Guava Bbq Sauce
29
Worlds Best Chocolate Chip Cookies!!!
123
Really Good Guac
33
Taco Soup!
37
Adventurous: Babi Kecap
43
Cake: Black Russian Cake
127
Fear of a Black Planet Cake
131
Mor Mor’s Pineapple Upside Down Cake
135
California Roll
47
Kalbi (Short Ribs Korean Barbeque)
51
Joong
55
Moroccan Chickpea Soup
59
Now That’s A Taco Salad
63
Oriental Cold Noodle Salad
67
Grandma’s Swedish Pancakes
151
Spam Musubi
71
Halo-Halo
155
Nana’s Coconut Cream Pie
159
Oat Nut Bars with Sweet Lemon Coconut
163
Nervous: Blackberry Meyer Lemon Gin And Tonics
169
Bread: Chocolate Chip Pumpkin Bread
Nana’s Banana Bread Other: Chocolate Banana Bonbons with Toasted Almonds
139 143 147
Sentimental: Bertolucci’s Gourmet Grilled Cheese
77
Cajun Shrimp Alfredo
81
Mexican Two Bean Chicken Chili
85
Mushroom Risotto
89
Blackflower Fizz
173
Shepherd’s Pie
93
Cucumber Sangria
177
Shepherd’s Pie with an Accent
97
Moscow Mule
181
Tostada Crisp
101
Pimm’s Traditional Cocktail
185
MODEST Ahi Tuna Tartare on Sesame Wonton Chips Avocado mango Shrimp Stacks California Roll Caprese Stack Greek Grilled Avocados Hamachi Poke & Pineapple Poi with Taro Chips Mixed Grill Kebabs with Guava Bbq Sauce Really Good Guac Taco Soup!
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Recipe Submitted by:
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Ahi Tuna Tartare on Sesame Wonton Chips Time: Servings: Recipe Credit:
under 30 minutes 24 servings www.cdkitchen.com
Ingredients Sesame Wonton 12 wonton wrappers (or egg roll wrappers) Chips: 2 tablespoons olive oil 3 tablespoons sesame seeds Tuna Tartare: 6 ounces sushi-grade tuna (diced ¼ inch) 2 tablespoons finely chopped green onions, (green parts only) 2 tablespoons toasted sesame seeds 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 minced clove garlic ¾ teaspoon orange zest 2 tablespoons finely chopped fresh cilantro ½ teaspoon kosher salt 1 avocado (diced ¼ inch) 2 teaspoons lime juice cilantro sprigs (for garnish)
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Recipe Submitted by:
Jenna Verbrkye
Modest
9
Directions
Preparation: Preheat oven to 350째. Line a baking sheet with parchment paper for later use. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden for about 6 minutes. (watch carefully). Let cool. (Alternatively put the oiled whole wrappers in mini muffin tins to cool).
Tuna Tartare: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.
Assembly: Right before serving, add 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.
Remove triangles from the pan and place on cooling rack.
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Modest
11
Avocado Mango Shrimp Stacks Servings: Recipe Credit:
4 people (1 person = 1 stack) www.immaeatthat.com
Ingredients Stacks: 1 cup broccoli salad sprouts 1 cup diced tomatoes ¼ thinly sliced cucumber ½ cup corn 1 cubed mango ½ diced red onion (about ½ cup) 1 cubed avocado 8 ounces cooked shrimp (grilling on BBQ recommended) 3 sprigs cilantro (optional) 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed also works) Dressing: 6 tablespoon balsamic vinegar 3 tablespon olive oil ¼ teaspoon pepper 1
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Recipe Submitted by:
/8 tsp salt
Alyssa Hornby
Modest 13
Directions Dressing: Whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.
Stacks: Place the metal cylinder on a plate. Add broccoli salad sprouts then tomatoes. Add cucumbers on one side of cylinder and corn on the other. Add mango on top of the cucumber side and red onion on top of the corn side. Completely top with avocado. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
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Modest
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Caprese Stack Recipe Credit:
www.tablespoon.com
Ingredients 1 medium–large tomato ¼ cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons balsamic vinegar 1 tablespoon olive oil salt pepper
Directions Slice tomato and mozzarella in approximately ¼ inch slices. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
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Recipe Submitted by:
Christy Pak
Modest
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Greek Grilled Avocados Recipe Credit:
Tammilee Tips
Ingredients Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese
Directions 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). Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. Place on barbecue for 5–10 minutes depending on the heat of your barbecue.
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Recipe Submitted by:
Samantha Gee
Modest
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Hamachi Poke with Pineapple Poi & Taro Chips What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum gicing it its sticky quality, and the taro is made into a chip served alongside
Time: Servings: Recipe Credit:
50 min + 1 hour marinating 6 people Chef Marcel Vigneron
Ingredients Hamachi Poke: 2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion sea salt freshly ground black pepper 1 pound sashimi-grade hamachi ¼ cup chopped sea beans Pineapple Poi: 2 teaspoons xanthan gum 4 cups fresh pineapple chunks Taro Chips: 1 small taro root vegetable oil (for frying) salt
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Recipe Submitted by:
James Butler
Modest
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Directions Hamachi Poke: In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion and whisk together. Season with salt and pepper to taste (make sure to keep in mind the sea beans will also be salty). Add the hamachi and sea beans to the bowl and 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.
Pineapple Poi: Place Âź cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency. Transfer to a container and refrigerate until ready to use.
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Taro Chips: 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. In a large heavy pot, heat about 3 inches of oil to 350â °F. 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.
Assembly: Sprinkle with salt. Cool completely before serving. 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.
Modest
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Mixed Grill Kebabs with Guava BBQ Sauce Servings: Recipe Credit:
4 Coastal Living
Ingredients Sauce: 1 tablespoon coconut or vegetable oil 1 small yellow finely chopped onion 2 minced garlic cloves ½ cup guava nectar 8 ounces guava paste or jelly ¼ cup molasses /3 cup cider vinegar
1
2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt Kebabs: 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 24
Recipe Submitted by:
Katelyn Burgin
Modest
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Directions Sauce: Heat oil in a saucepan over medium-high heat. Sauté onion and garlic and 3–5 minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
Kebabs: Thread fish, shrimp, and vegetables on skewers. Brush with olive oil and sprinkle with salt and pepper. Grill over medium-high heat 4 minutes. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
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Really Good Guac Recipe Credit:
Emma Dorantes
Ingredients 2 large avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro one juiced lime chopped pickled jalapeño slices 1 teaspoon of jalapeño juice salt pepper
Directions Slice open avocados and remove the pit. Mush avocado in a bowl. Chop onions, cilantro, and jalapeños. Add to bowl along with the juice of one lime. Mush all ingredients within bowl until even. Add 1 teaspoon of jalapeño juice for added spiciness Add salt and pepper to taste.
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Recipe Submitted by:
Kelsey Dodge
Modest
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Taco Soup! Zulch family recipe
Servings:
10 people
Ingredients 1 pound ground sirloin 他 yellow onion 1 packet dried ranch ressing 1 packet Schilling Taco Seasoning 8 ounce can of Rotel Diced Chili 14 ounce can of corn 14 ounce can of pinto beans 14 ounce can of kidney beans 24 ounce can of hominy 24 ounce can of diced tomatoes small bag of Fritos cilantro 2 cups of Mexican shredded cheese
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Recipe Submitted by:
Zachary Zulch
Modest
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Directions Chop and sautĂŠ yellow onion in a large skillet Add ground sirloin and continue sautĂŠing until meat is a light brown color. If your meat is under 90% fat free, drain and remove fat. Meat does not need to be thoroughly cooked as it will be boiled in the steps below Remove from heat and pour into a large pot Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot Bring to a boil Once boiling, change heat to low and simmer for three hours Remove from heat and serve with crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl Enjoy!
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Modest
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adventUrous Babi Kecap Kalbi (Short Ribs Korean Barbeque) Joong Moroccan Chickpea Soup Now That’s A Taco Salad Oriental Cold Noodle Salad Spam Musubi
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Recipe Submitted by:
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Babi Kecap (Pork with Sweet Soy Sauce Time: Servings: Recipe Credit:
1–1½ hours 6 – 8 people Mrs. Lusiana Hertanu
Ingredients Pork: 2 pounds pork butt or shoulder or spare ribs 1 teaspoon of salt ½ teaspoons white pepper 1 teaspoon Chinese five spices 2 tablespoon rice wine 2 tablespoon soy sauce 2 star anise 2 tablespoons Kecap Manis (sweet soy sauce) 3 tablespoons oil Spices: 2 shallots 1 inch ginger 2 cloves garlic
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Recipe Submitted by:
Kelby Hertanu
Adventurous
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Directions In a food processor grind the spices Cut the pork into about 2 inch cubes Rub the pork with salt, white pepper, garlic powder and Chinese Five Spices Let the pork mixture sit in rice wine and soy sauce for at least 10 minutes Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it becomes a deep brown color Add 1 cup of water and Kecap Manis to the pot Cook until done (about 45 minutes–1 hour, depending on desired tenderness) and oil comes out. Serve with rice and vegetables for a balanced meal
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Adventurous
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California Roll Recipe Credit:
www.foodnetwork.com
Ingredients 2 tablespoons rice vinegar 1 medium avocado (peeled, pitted, and sliced into Ÿ inch thick pieces) 4 sheets nori (seaweed) ½ batch sushi rice 1
/3 cup toasted sesame seeds
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
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Recipe Submitted by:
Hyung-Min Park
Modest
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Directions Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar. Allow the rice mixture to cool before making the roll. Cover a sushi roll rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay a sheet of nori, shiny side down, on 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. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the filling in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Cut the roll
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Modest
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Joong: Chinese Tamales Recipe Credit:
traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival
Ingredients 12 ounces joong leaves (dried bamboo leaves) ½ pound pork belly 2 ½ pounds loh mai (glutinous rice) 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 14 ounces dried split hulled mung bean 8 raw salted duck egg yolks 3 links (6 ounces) lap cheong (Chinese sausage) ¼ cup (1 ounce) ha mai (dried baby shrimp) 4 (1 ounce) ghown bhoy (dried scallops)
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Recipe Submitted by:
Darren Chan
Adventurous
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Directions
Preparation: Soak the bamboo leaves, glutinous rice and mung beans overnight in water. Soak each item in separate containers. Place at least 6 ounces of joong leaves in a large container and cover completely with cool water for 24 hours, changing the water every 12 hours.
Joong Leaves: Place joong leaves in large stockpot or Dutch oven with water and place on high heat. Bring to a boil, then reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, scrub each side, rinse again then cut off stems.
Lap Cheong: Rinse lap cheong under cold running water. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters. This should result in 8 pieces.
Pork Belly: Rinse pork belly under cold running water. Pat dry and slice into ½ inch wide strips lengthwise. Cut each strip into 1 inch pieces. Salted Duck Egg Yolks (optional): Cut each yolk in half and set aside.
Dried Shrimp and Place shrimp and scallops in separate small bowls. Wash in Dried Scallops: cold water and then cover completely with water and soak for 15 minutes. Shred scallops into strips and set aside.
Glutinous Rice: Rinse rice under cold running water. Transfer to large bowl and cover with cold water to soak for 15 minutes.
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Mung Beans: Rinse mung beans under cold running water. Add oil and salt and mix well. Combine the beans with the rice.
Assembly: Take two joong leaves, making sure there are no tears or rips in leaves. Take one joong leaf horiantally in each hand while making sure the ends match each other. Overlap one edge of leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb and fold in half. Fold bottom ½ inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Holding leaves firmly in one hand, place rice mixture in pocket, then add once piece pork belly, half an egg yolk, three shrimps, three strands scallops and one piece lap cheong. Cover with more rice Add third joong leaf by wrapping it around top of the two leaves. 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. Fold leaves towards the center and hold down with thumb. Secure with kitchen twine by making several loops and securing with knot. Compact the joong. 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 2½ hours, keeping joong submerged by adding water and rotating joong every hour. Remove joong and drain. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.
Adventurous
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Kalbi (Korean BBQ Short Ribs) Servings: Recipe Credit:
6–8 servings Joyce Washington
Ingredients 4 pounds Korean-style short ribs (or Los Angeles style cut ribs) ¾ cup soy sauce 2 tablespoon sugar 2 tablespoon brown sugar ½ chopped yellow onion 2 stalks chopped green onion 2 teaspoons minced ginger 3–6 cloves minced garlic 1 tablespoon honey 2–3 tablespoon toasted sesame seeds 1 teaspoon Sesame oil 1 teaspoon oil ½ teaspoon cayenne 2 tablespoon mirin (rice wine) or white vinegar
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Recipe Submitted by: Paul Washington
Adventurous
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Directions Combine all ingredients except for ribs in a large bowl or in a large enough plastic bag Mix ingredients until sugar has dissolved. Completely Submerge ribs in the marinade making sure. Make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. Refrigerate for 4 hours, but the longer the better (marinating overnight 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 for even coating. Remove from marinade and wipe or shake off excess marinade on meat, Cook on a preheated grill for about 4–6 minutes, or until meat is at desired tenderness. Garnish with toasted sesame seeds and chopped green onions (optional)
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Adventurous
51
Moroccan Chickpea Soup Servings: Recipe Credit:
7 America’s Test Kitchen Healthy Cookbook
Ingredients 1 tablespoon canola oil 1 minced onion 1 tablespoon sugar 4 minced garlic cloves ½ tablespoon hot paprika ¼ tablespoon crumbled saffron threads ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 (15 ounces) cans chickpeas (rinsed) 1 pound (about 3 medium-sized) scrubbed red potatoes cut into ½ inch pieces 1 (14½ oz) can diced tomatoes 4 cups low sodium chicken broth 1 seeded zucchini (cut into ½ inch pieces) ¼ cup minced fresh parsley salt pepper lemon wedges
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Recipe Submitted by:
Kat Whalen
Adventurous
53
Directions Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.
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Adventurous
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Now That’s a Taco Salad Servings: Recipe Credit:
2 Salads www.howseetitis.com
Ingredients 2 boneless, skinless chicken breasts 2 tablespoons olive oil 3 juiced limes 2 minced garlic cloves 2 teaspoons ground cumin 2 teaspoons smoked paprika ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 2 ounces freshly grated monterey jack cheese 4 cups chopped butter lettuce 1 chopped avocado 2
/3 cup sweet corn
½ pint quartered grape tomatoes ¼ diced red onion ¼ teaspoon salt ¼ teaspoon pepper 1 tablespoon olive oil ½ teaspoon red wine vinegar a few crushed tortilla chips
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Recipe Submitted by: Alyx Mackler
Adventurous
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Directions 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. 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. (Can be baked as well, depending on preference). Once chicken is finished, let cool for a few minutes and then cut into chunks. 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!
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Adventurous
59
Oriental Cold Noodle Salad Servings: Recipe Credit:
8 servings Oriental Cold Noodle Salad found at Los Altos Bakery and CafĂŠ
Ingredients Cold Noodle: 1 (16 ounces) package Capellini 2 diced red bell peppers 1 cup chopped green onion ½ cup cilantro Dressing: 1 tablespoon sesame seeds 2 tablespoon soy sauce 2 tablespoon rice vinegar 2 tablespoon olive oil 2 tablespoon sesame seed oil 1 tablespoon brown sugar 1 tablespoon chili paste 1 teaspoon salt and pepper
60
Recipe Submitted by:
Amanda Yam
Adventurous
61
Directions Cold Noodle: 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 (around 4 to 5 minutes). Drain in a colander set in the sink.
Dressing: Whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.
Assembly: 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.
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Adventurous
63
Spam Mususbi Recipe Credit:
Mamandrews
Ingredients 5 cups cooked rice (cool to room temperature) 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup teriyaki sauce furikake (Japanese rice seasoning) *requires spam musubi maker*
Directions Cut Spam into 10 slices and fry until slightly crispy. Remove and drain Spam on plate lined with paper towels. In another pan boil teriyaki sauce over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 1½ inches 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 roll until completely wrapped. Slightly dampen to seal. Repeat until all musubis are made. 64
Recipe Submitted by:
Ashley Andrews
Adventurous
65
Sentimental Bertolucci’s Gourmet Grilled Cheese Cajun Shrimp Alfredo Mexican Two Bean Chicken Chili Mushroom Risotto Shepherd’s Pie Shepherd’s Pie with an Accent Tostada Crisp
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Recipe Submitted by:
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Bertolucci’s Gourmet Grilled Cheese Recipe Credit:
Bertolucci
Ingredients 2 pieces sliced sourdough ½ thinly sliced tomato 1 slice Jarlsberg Cheese 1 slice Provolone Cheese 1 slice Colombus Peppered Turkey Breast 2 tablespoons butter
Directions Preheat skillet over medium heat. Lather both sides of bread with butter and place on skillet. Add slice of Jarlsberg cheese. Place tomatoe on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich. Grill until lightly browned and flip over Repeat process until cheese is melted. When cheese has melted, remove from skillet and cut in half diagonally.
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Recipe Submitted by:
Albert Chang
Sentimental
69
Cajun Shrimp Alfredo Recipe Credit:
www.food.com
Ingredients 1 pound peeled and deveined shrimp 2 tablespoons creole seasoning 1½ tablespoons olive oil 1½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup diced tomato 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup diced onion 8 ounces linguine ½–1 tablespoon Tony’s Creole Seasoning
70
Recipe Submitted by:
Nicole Bergmann
Sentimental
71
Directions Toss and mix the shrimp in 1 tablespoon of Tony’s Creole Seasoning, set aside for later use. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. While pasta is cooking, heat olive oil and butter in a separate skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1–2 minutes. Add ½ cup of the onions to skillet and cook for another minute Add the shrimp to the skillet as well. Cook for about 3–5 minutes or until the shrimp turns pink. When the shrimp has cooked, add the cream and the other separate creole seasoning (not Tony’s). Bring this to a simmer then turn the heat down to medium low. Add the cheese, egg yolk, and the tomatoes. Heat on low heat until the sauce thickens. When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
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Sentimental
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MEXICAN TWO BEAN CHICKEN CHILI
Mexican Two Bean Chicken Chili Servings: Recipe Credit:
6 servings The Pampered Chef
Ingredients 2 cups chicken broth 1 jar (16 ounces) thick and chunky mild salsa 1 cup tomato sauce 1 coarsely chopped zucchini (about 1¼ cups) 1½ cup rinsed and drained canned black beans 1½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 pressed garlic clove 1½–2 tablespoon chili powder 1 teaspoon ground cumin
Directions Combine broth, salsa and tomato sauce in 4 quart dish. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil, then reduce heat and simmer 30 minutes, stirring occasionally. Ladle chili into soup bowls and add desired toppings (cheese, sour cream, crushed chips, green onions, etc.)
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Recipe Submitted by:
Sara Ingram`
Sentimental
75
Mushroom Risotto Servings: Recipe Credit:
6 people www.allrecipes.com
Ingredients 6 cups chicken broth 3 tablespoons olive oil 1 pound thinly slicted portobello mushrooms 1 pound thinly slicedwhite mushrooms 2 diced shallots 1½ cups Arborio rice ½ cup dry white wine sea salt freshly ground black pepper 3 tablespoons finely chopped chives 4 tablespoons butter 1
76
Recipe Submitted by:
/3 cup freshly grated parmesan cheese
Florence Lui
Sentimental
77
Directions In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in another large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid. Add olive oil to a 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 ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15–20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
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Sentimental
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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.
Recipe Credit:
Grandma Judith Hopps
Ingredients 2 pounds ground beef 2 cans cut green beans (drained) 2 cans drained corn 2 cans condensed tomato soup 4 cups mashed potatoes shredded cheese
80
Recipe Submitted by:
Meagan Haneke-Hopps
Sentimental
81
Directions Preheat oven to 350째 Brown the ground beef in a skillet Spray casserole dish with nonstick cooking spray Open canned vegetables; drain then dump in dish Strain off any fat from ground beef, then add to vegetables Mix ground beef and all vegetables together in dish and spread evenly along the bottom of the dish Open tomato soup cans, dump on top of mixture. Stir in with the mixture so that everything is evenly coated in tomato soup Spread mashed potatoes to evenly cover all ingredients Cook for 25 minutes, uncovered Cover with cheese and cook for another 5 minutes
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Sentimental
83
Shepherd’s Pie with an Accent Recipe Credit:
Gordon Ramsay
Ingredients Filling: 2 tablespoons olive oil 1½ pounds ground lamb or beef 1 large carrot 1 large onion fresh rosemary fresh thyme 4 cloves minced garlic salt pepper worcestershire sauce tomato puree or paste red wine ¼ cup chicken stock Mashe Potatoes: 1½ pounds golden potatoes ¼ cup heavy cream 3½ tablespoon butter Salt Pepper 2 egg yolks ¼ cup parmesan cheese
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Recipe Submitted by:
Joseph Hewison
Sentimental
85
Directions
Preparation: Dice the garlic
Separate herbs from the stems Separate egg yolks Peel and slice potatoes into even pieces
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.
Assembly: 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° for 18–20 minutes to brown the potatoes and set the pie. Serve.
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.
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
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Sentimental
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tada Crisp by Kathy Choi
Tostada Crisp
Tostada Crisp by Kathy Choi
Use any element on the page/ either version. May use deconstructed version or whole
Servings: Recipe Credit:
4–6 servings Kathy Choi
Ingredients Salsa: 1 onion 2 tomatoes 1 lime Tostada: 1 red bell pepper (cut into small strips) 1 head of thinly chopped lettuce 1 avocado feta cheese mozzarella cheese small tortillas (Mission Artisan Tortillas) tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken teriyaki Sauce TapatĂo Sauce
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Recipe Submitted by:
Kathy Choi
Sentimental
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Use any element on the page/ either version. May use deconstructed version or whole version.
hoi
Directions
n. May use deconstructed version or whole version.
Salsa: 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.)
Preparation: 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. Shred Rotisserie chicken and place ½ of shredded chicken over pan on low heat. Add 2 tablespoons of teriyaki sauce and mix. Set aside when finished.
Tostada Crisp by Kathy Choi
Use any element on the page/ either version. May use deconstructed version o
Place 1 small tortilla on separate pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds.
Assembly : Once heated, place heated tortilla directly onto the microwaved tostada shell. Place ½ cup of shredded teriyaki chicken onto tostada. Add two spoons of salsa mix on top of chicken and spread evenly. Add small handful of lettuce and spread evenly. Place red bell pepper strips on top along with ¼ of the sliced avocados. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.
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Down Cookies: Almond Paste Cookies
Browned Butter Spoon Cookies Buckeye Brownie Cookies with Easy Fudge Frosting Italian Sesame Seed Cookies Worlds Best Chocolate Chip Cookies!!! Cake:
Black Russian Cake Fear of a Black Planet Cake Mor Mor’s Pineapple Upside Down Cake
Bread:
Chocolate Chip Pumpkin Bread Nana’s Banana Bread
Other: Chocolate Banana Bonbons with Toasted Almonds
Grandma’s Swedish Pancakes Halo-Halo Nana’s Coconut Cream Pie Oat Nut Bars with Sweet Lemon Coconut 92
Recipe Submitted by:
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Almond Paste Cookies Recipe Credit:
www.cooks.com
Ingredients ½ pound soft butter 1 cup sugar 1 cup grated almond paste 1 beaten egg 1½ cup flour ½ teaspoon baking powder ½ teaspoon baking soda pinch of salt ½ lb. bittersweet melted chocolate slivered almonds (optional)
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Recipe Submitted by:
Heather Brown
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Directions Cream butter and sugar well in mixer, then add remaining ingredients to create batter. Form batter into small balls and press down with floured fork on ungreased cookie sheet. Bake 9–10 minutes at 350⠰ Place cookies on cooling rack for 10–15 minutes. Dip cooled cookies into melted 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. Repeat for each cookie as desired. 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.
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Browned Butter Spoon Cookies Servings: Recipe Credit:
32 cookies Food Network Kitchens
Ingredients 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder Pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract ¼– 1/3 cup raspberry jam Confectioners’ sugar (for dusting)
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Recipe Submitted by:
Madison Mar
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Directions Preheat the oven to 325°. Line two baking sheets with parchment paper. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.
Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. When cool, spread ½ 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.
Whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make 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.)
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Buckeye Brownie Cookies with Easy Fudge Frosting Servings: Recipe Credit:
24 cookies www.cookiesandcups.com
Ingredients Cookies: 1 box (18–19 ounces) brownie mix ¼ cup melted butter ½ 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 Frosting: 1 cup butter, room temperature 2
/3 cup boiling water
1 cup sifted Hershey’s Special Dark cocoa powder (can substitute regular cocoa powder) 8 cups powdered sugar 1 teaspoon vanilla
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Recipe Submitted by:
Chelsea Lightfoot
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Directions Cookies: Preheat oven to 350° 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. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.
Frosting: In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
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Italian Sesame Seed Cookies Recipe Credit:
Claire Chiappinelli
Ingredients 3 pounds flour 1½ pounds sugar 6–7 eggs 3–4 tablespoons milk 1 pound Shortening (Half butter, half oleo) 4 teaspoons baking powder 4 teaspoons vanilla jigger of whiskey ½ cup sesame seeds
Directions Cream shortening and sugar Add beaten eggs, milk, vanilla & whiskey. Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut. Bake at 375° for about 30 minutes or until golden brown.
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Recipe Submitted by:
Danielle Hadley
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Worlds Best Chocolate Chip Cookies!!! Recipe Credit:
www.food.com
Ingredients 3
/4 cup white sugar
1 cup brown sugar 1 cup softened butter 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
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Recipe Submitted by:
Evan LaForce
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Directions Preheat oven to 350°. Cream sugars and butter. Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 1Ÿ inch balls and place on non-stick cookie sheets, about 2 inches apart. Bake for 10 to 12 minutes.
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Black Russian Cake Recipe Credit:
Stacy Vetrovec
Ingredients Cake: 1 box of yellow cake mix 1 pack instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua Glaze: ½ cup powdered sugar ¼ cup of Kahlua
Directions Combine all ingredients Pour batter mixture into greased bundt pan Bake 350° for 45-50 minutes
For glaze, combine powdered sugar with Kahlua Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving!
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Recipe Submitted by:
Sara Vetrovec
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Fear of a Black Planet Cake Recipe Credits:
www.michelle-fromthekitchen.blogspot.com
Ingredients Filling: 16 ounces cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips Batter: ¾ cup cocoa ½ cup hot water 22/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter 1½ cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk
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Recipe Submitted by:
Olivia Yu
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Directions Filling: Beat together cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. Fold in the chocolate chips and set aside.
Batter: Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined. Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased 9 inch x 13 inch pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350째 for 30 minutes or until a toothpick inserted in the center comes out clean.
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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.
Recipe Credit:
Goody Jacobsen
Ingredients ¼ pound butter brown sugar (about 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix
Directions Melt butter in a 12 inch oven safe skillet (cast iron skillet works best). Add brown sugar until thick (but not caramelized). Arrange the pineapple rings on top of the brown sugar and butter mixture. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour the yellow cake batter in the pan over the top of the pineapple rings. Bake at 350° for 30–35 minutes. Test readiness with toothpick and remove cake from oven when toothpick comes out clean. Turn out onto a cake plate immediately and let cool.
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Recipe Submitted by:
Kirsten Jacobsen
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Chocolate Chip Pumpkin Bread Servings: Recipe Credit:
12 Kathy Rudd
Ingredients 1¾ cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt ½ cup olive oil 1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract ½ cup whole milk 1 cup miniature semisweet chocolate chips
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Recipe Submitted by:
Emilee Rudd
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Directions Preheat oven to 350°F. Grease and flour 9 inch x 5 inch x 2½ inch metal loaf pan. Sift flour, nutmeg, ginger, cinnamon, baking soda, baking powder and salt in medium bowl. Set aside. Mix using electric mixer and add oil in separate large bowl until smooth. Gradually beat in sugar then eggs 1 at a time. Add vanilla pudding with egg mixture, pumpkin, and vanilla. Beat dry, sifted ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack to cool completely.
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Nana’s Banana Bread Recipe Credit:
Muench family
Ingredients 1¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt 1
/3 cup of Crisco
2
/3 cup of sugar
2 eggs 1 cup of mashed bananas
Directions Heat oven to 350° and grease loaf pan At medium speed in electric mixer mix Crisco and sugar Then add eggs and beat until very light (about 4 minutes). Mix together flour, baking powder, baking soda and salt Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended. Pour into greased loaf pan. Bake for one hour. Cool in pan for 10 minutes and then put on cooling rack. Can add chocolate chips or chopped nuts based on preference (about ½ cup)
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Recipe Submitted by:
Skyler Muench
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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: Recipe Credit:
30 bonbons (8 people) William-Sonoma Eat Well, by Charity Ferreira
Ingredients ½ oz. semisweet chocolate 2
/3 cup toasted and chopped almonds or pecans
2 bananas
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Recipe Submitted by:
Jaclyn Cruickshank
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Directions Heat water in a pan to the point of barely simmering, then place a heatproof bowl over it. Melt chocolate in bowl, stirring occasionally until smooth. Remove pan from the heat, but leave bowl of chocolate on top of the pan to keep warm. Place nuts in a shallow bowl. Line a baking sheeting with wax paper. Peel the bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out banana pieces with fork, tapping the fork gently on the bowl edge to remove excess chocolate back into bowl. Place banana slices on the prepared sheet and sprinkle with nuts. Repeat for all banana slices. Freeze the bonbons until the chocolate is set (about 20 minutes).
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Grandma’s Swedish Pancakes This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.
Servings: Recipe Credit:
3 servings Lavina DeNatale
Ingredients 3 eggs 1¼ cup milk ¾ cup flour ½ teaspoons salt 2 tablespoons sugar 4 tablespoons butter 1 lemon powdered sugar
Directions Whisk together eggs in large bowl and then add milk. Combine sugar, flour, and salt. Add slowly to eggs until creamy. Add batter to saucepan on medium-heat and swivel around batter to thinly cover pan. Peel edges, and then whole pancake from the pan to flip. After edges start to crisp, roll pancake up and put on plate. Serve with powdered sugar, melted butter, lemon juice and other toppings (fruit, nutella, jam, etc.)
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Recipe Submitted by:
Rebecca Reid
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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: Recipe Credit:
1 Cristopher Bryan Lagmay
Ingredients 2 tablespoon macapuno (preserved shredded young coconut) 2 tablespoon kaong (sugar palm nuts) 2 tablespoon nata de coco (coconut gel) 2 tablespoon freshly grated cantaloupe 2 tablespoon freshly shredded jackfruit 2 tablespoon sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tablespoon caramel custard
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Recipe Submitted by:
Christopher Lagmay
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Directions In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. Cover the mixture with enough shaved ice, depending on preference. Swirl evaporated milk on top of the ice. Top with a scoop of ice cream and some slabs of caramel custard. Mix it all together. Or not. Sit back. Relax. Enjoy. Refill.
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Nana’s Coconut Cream Pie Servings: Recipe Credit:
1 fat one Dorothy Coombs aka Nana
Ingredients Filling: ½ cup flour 2
/3 cup sugar
¼ teaspoon salt 2 cups evaporated milk 4 beaten egg yolks ½ teaspoon vanilla Topping: 4 beaten egg whites 3 tablespoon powdered sugar Crust: store bought crust
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Recipe Submitted by:
Kerstin Segervall
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Directions Pie: Cook crust at 450째 for 12 minutes or until golden brown Mix dry Filling ingredients into a deep pot Heat milk on low in sauce pan. Once hot slowly mix dry ingredients in. Increase to medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Mix then add coconut as preferred. Pour ingredients into crust. Meringue: 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) Finish: Place pie into oven at 350 for 16 min
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Oat Nut Bars with Sweet Lemon Coconut Icing Time: Servings: Recipe Credit:
25 min 20 bars www.veggienumnum.com
Ingredients Bars: ½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (or pumpkin seeds) ½ cup chopped walnuts 1 tablespoon linseeds (or flax seeds) ¾ cup dairy-free or dairy butter 2½ tablespoon molasses (can substitute treacle or golden syrup) ½ teaspoon baking soda ¼ cup hot water Lemon Icing: 1 cup icing sugar ½–1 juiced zested lemon 1 teaspoon dairy-free or dairy butter ¼ cup shredded coconut
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Recipe Submitted by:
Jason Shindler
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Directions Bars: Pre-heat the oven to 356°F Sift the flour into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine. Combine baking soda with warm water and stir to dissolve. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from heat and add baking soda mixture and stir through allowing it to foam. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined and even. Transfer mixture into a lightly greased 10 inch x 10 inch baking tray, smoothing it out to cover the base evenly. Bake in oven for 15–20 minutes until golden. Remove from oven and allow to cool in the baking tray for 5 minutes before turning out onto cake rack to fully cool. Lemon Icing: Combine 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 zest to preference and add lemon juice a little at a time until desired consistency. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing settles. Once icing settles cut evenly into bars.
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NERVOUS Blackberry Meyer Lemon Gin And Tonics Blackflower Fizz Cucumber Sangria Moscow Mule Pimm’s Traditional Cocktail
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Recipe Submitted by:
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Blackberry Meyer Lemon Gin and Tonic Time: Servings: Recipe Credit:
50 min + 1 hour marinating 4 people www.spoonforkbacon.com
Ingredients 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can substitute regular lemons) Âź cup simple syrup 12 ounces good quality gin tonic water ice
Directions Set out four high ball glasses. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and simple syrup in each glass and muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
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Recipe Submitted by:
Kelsey Lancaster
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BlackFlower Fizz 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner
Recipe Credit:
Jared Moore & Jack Britton
Ingredients 2 ounces Absolut Citron Vodka 3
/4 ounces St. Germaine Elderflower Liqueur
1½ ounces Perrier Jouet Brut Champagne 1 slice of peach 2 blackberries 2 fresh mint leaves 1½–2 ounces pomegranate juice Sprite ice dry ice (optional for effect)
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Recipe Submitted by:
Jared Moore
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Directions Muddle slice of fresh peach, fresh blackberries, fresh mint leaves and ice cubes in a pint glass. Fill the glass with ice and add Absolut Citron Vodka, St. Germaine Elderflower Liqueur, Pomegranate Juice and a splash of Sprite (can substitute club soda). Shake and strain into large chilled martini glass, then float Perrier Jouet Brut Champagne
Garnish: Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. When ready to serve, prepare drinks, push the drink pick down (stem) and float the frozen “flower” garnish on top. Finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.
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Cucumber Sangria Recipe Credit:
www.bhg.com
Ingredients 1 small honeydew melon 12 thinly sliced lime Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 milliliter chilled bottle Sauvignon Blanc or other semi-dry white wine 1 liter chilled bottle carbonated water Fresh mint sprigs and/or leaves (optional)
Directions 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 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. Stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
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Recipe Submitted by:
Viridiana Osio
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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, 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.”
Time: Servings: Recipe Credit:
3 minutes 1 person www.cocktailtimes.com
Ingredients ¼ cup lime juice ¼ cup vodka ½ cup ginger beer lime wedge for garnish
Directions In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
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Recipe Submitted by:
Emma Dowling
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Pimm’s No. 1 Traditional Cocktail Recipe Credit:
www.recipewise.co.uk
Ingredients 1 cup Pimm’s Liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries
Directions Fill a large jug or tall glass halfway with ice cubes Take lemon, orange, apple, cucumber, strawberry and one sprig of mint and add to jug or glass. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.
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Recipe Submitted by:
Allison Gentes
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designed by Kelby Hertanu Typography III, Winter 2014 Department of Art and Design California Polytechnic State University, San Luis Obispo, California Typefaces used include:
Categories: Maven Pro Light Habana Mission Script Baffled Helvetica Museo & Museo Sans
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