Diversity Week 2012 Thursday, May 24th
“If man is to survive he will have learned to take a delight in the essential differences between men and between cultures. He will learn that differences in ideas and attitudes are a delight, part of life’s exciting variety, not something to fear.” - Gene Roddenberry
www.ewu.edu/diversity Dining & Catering Services
Eastern Washington University
Diversity Week 2012 Mediterranean
Kabsa Baba Ghanoush Caprese Salad Falafel
Middle East
Diversity Week 2012 Kabsa (Saudi Rice & Chicken) Ingredients: 3 carrots, peeled and grate 1 pinch ground nutmeg 1 pinch ground coriander 1/4 cup butter 1 oninon, finely chopped 6 Cloves of Garlic, minced 1 (3lb) Whole Chicken, cut into 8 pieces 1/4 cup tomato sauce 1 (14.5 oz) can diced tomatoes 3 1/4 cups hot water 1 cube chicken bouillon 2 1/4 cups unrinsed basmati rice 1/4 cup raisins 1/4 cup toasted slivered almonds
Kabsa Spice Mix: 1/2 tsp saffron 1/4 tsp ground cardamom 1/2 tsp ground cinnamon 1/2 tsp allspice 1/4 tsp ground white pepper 1/2 tsp dried whole lime powder
Directions: 1. Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside. 2. Melt butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent (about 5 minutes). Add the chicken pieces and brown them over medium-high heat until lightly browned (about 10 minutes). Mix in the tomato puree. 3. Stir in canned tomatoes with juice, grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper and the Kabsa spice mix. 4. Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and juices run clear (about 30 minutes). 5. Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry (about 25 minutes); add raisins and a little more hot water, if necessary. Cover and cook for additional 5 to 10 minutes or until rice grains are separate. 6. Transfer rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted silvered almonds over the dish.
Baba Ghanoush
Ingredients: 1 eggplant 1/4 cup lemon juice 1/4 cup tahini 2 tbsp sesame seeds 2 cloves garlic, minced salt and pepper to taste 1 1/2 tbsp olive oil
Directions: 1. Preheat oven to 400 degrees. Lightly grease a baking sheet. 2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes or until soft, turning occasionally. Remove from oven and place into a large bowl of cold water. Remove from water and peel skin off. 3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium side mixing bowl and slowly mix in olive oil. Refrigerate for up 3 hours before serving. Serve with pita bread.
Diversity Week 2012 Ingredients:
Caprese Salad
3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil extra-virgin olive oil, for drizzling coarse salt and pepper
Directions Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper to taste.
Diversity Week 2012 Ingredients: 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans 1 large onion, chopped 2 cloves of garlic, minced 3 tbsp fresh parsley, chopped 1 tsp coriander 1 tsp cumin 2 tbsp flour salt and pepper oil for frying
Falafel
Directions: 1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. 2. Drain chickpeas and place in pan with fresh water. Bring to a boil. 3. Allow to boil for 5 minutes then let simmer on low for about an hour. 4. Drain and allow to cool for about 15 minutes. 5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste). and flour in medium bowl. 6. Mash chickpeas ensuring to mix ingredients together. You can also combine ingredients in a food processor. The result should be a thick paste. 7. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. 8. Fry in 2 inches of oil at 350 degrees until golden brown (about 5 to 7 minutes). Serve hot.
Serving Suggestions: Falafel can be served as an appetizer with hummus and tahini or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Falafel can also be flattened into patties and served like a burger.
Diversity Week 2012
Africa
South African Sambal, African Chop, Jollof Rice and African Stew
South African Sambal Ingredients:
Directions:
2 cups grated carrots 2 cups grated apples 1/4 cup lemon juice 1 tsp salt 1 tsp minced garlic 1 tbsp sugar 1/4 cup rice wine vinegar 1 1/2 tsp chopped fresh red chiles freshly ground black pepper, to taste 1/4 cup chopped cilantro
Toss carrots and apples with lemon juice and 1 teaspoon salt. Let sit half hour then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for serveral hours before serving.
Diversity Week 2012 Ingredients: 2lbs stew beef, cut into 1-inch cubes 3 beef bouillon cubes 2 tsp salt 1/2 tsp crushed red pepper 1 tsp chili flakes 1 tsp chili powder 2 tbsp curry powder 4 cups water 4 slices bacon 2 pounds collard greens, washed drained, and thinly sliced 1 cup chopped onions 1 (28-ounce) can tomato puree 1/2 cup peanut butter
African Chop
Directions: In a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat, cover and simmer for 1 hour. Cut the bacon into small pieces and fry in a skillet until all of the fat is rendered. Remove the bacon from the skillet and reserve. Saute the greens and the onions in the bacon fat for 4 minutes, stirring constantly. Add the sauteed greens and onions along with the tomato puree, reserved bacon, and peanut butter to the stew. Stir and simmer covered for 1 hour. Serve with rice.
Diversity Week 2012 Ingredients: 2 chickens, cut into pieces 3/4 cup peanut oil 2 large onions, chopped 3 tomatoes, cut into chunks 4 1/2 cups water 1/4 cup tomato paste 1 tsp Vegesal 1 cup peanut butter 3 sweet potatoes, cut into chunks 6 carrots, thickly sliced in rounds 12 okra pods 3 bell peppers, de-seeded and diced 1/2 tsp cayenne pepper
African Stew
Directions: 1. In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Thin tomato paste with 1/2 cup of water, and add tomatoes and paste to the pot. 2. Boil 4 cups of water and add to the pot with vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes. 3. Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with hot pepper. Add during the last 10 minutes of cooking.
Diversity Week 2012 Jollof Rice Ingredients: 1 lb parboiled rice 1 can tomoato puree 1 onion, sliced 3 cloves garlic 4 tsp olive oil 3 large red bell peppers, seeded and sliced 1 bunch thyme, leaves picked 1 tsp white pepper 8 chicken bouillon cubes
Directions: 1. With blender, blend tomoatoes, onions, red pepper and garlic until smooth. Add bouillon cubes, thyme and white pepper. 2. Add olive oil to the blended paste and set the mixture aside. 3. Wash the rice in hot water until the water is clear. Drain through a fine sieve. 4. Pour the rice and blended mixture into a pot with 4 cups of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove. Let the mixture cook for 45 minutes while stirring every 15 minutes.
Diversity Week 2012
Asia
Bul Kogi, Tandori Chicken, Gujerati Style Green Beans, and Yakisoba Noodles
Gujerati Style Green Beans
Ingredients:
20 lbs green beans 3/4 cup black mustard seeds 1/4 cup chopped garlic 3 tbsp red chili flakes 3 tbsp sugar salt and pepper to taste
Directions: Heat oil and then add mustard seeds. When they begin to pop add garlic and stir. Add the chili and stir. Add the beans, sugar and salt. Cook beans for 7 to 8 minutes, stirring. Add salt and pepper.
Diversity Week 2012 Ingredients: chopped cabbage broccoli florets sliced onions sliced bell peppers shredded carrots Yakisoba noodles
Sauce:
Directions:
Yakisoba Noodles
4 cups sugar 8 cups soy sauce 2 cups sesame oil 2 tsp white pepper 4 tsp ginger powder 4 tsp granulated garlic 4 cups water
Stir fry vegetabls until partially cooked. Add noodles and continue to cook until vegetables are done. Add sauce and toss.
Diversity Week 2012 Ingredients:
Bul Kogi
25lbs beef 3 bunches green onions 1/2 cup chopped garlic 2 qt soy sauce 1 qt. sesame oil 2 cup sugar 1 qt sherry 1 tbsp black pepper 1 bottle sweet thai chili sauce
Directions: 1. Slice beef into thin strips. 2. Chop green onions. Combine onions with the rest of the ingredients and mix well. Marinate beef strips for at least 4 hours. Drain well. 3. Skewer beef on bamboo sticks, about 4 ounces each. 4. Grill until done.
Diversity Week 2012 Tandori Chicken Ingredients: 1/3 cup mustard powder 1/4 cup chopped ginger 2 tbsp cumin seeds 2 tbsp coriander 2 tbsp turmeric 1 tbsp hot chili powder 1/4 cup lemon juice 1/3 cup tomato paste 1 cup canola oil 2 qt plain yogurt 50ea chicken breasts and legs
Directions: 1. Mix mustard, ginger, cumin, coriander, turmeric, lemon juice, and chili powder. 2. Add tomato paste and oil a little at a time, mixing well to form a smooth sauce. Stir in yogurt. Reserve 1/3 of marinade. 3. Prick chicken several times and place in 2 inch full pans. Pour marinade over chicken. Marinate overnight, turning once. 4. Preheat oven to 350 degrees. Arrange chicken on a rack and cook. Baste chicken to ensure even browning. 6. Pan chicken and garnish with lemon wheels and parsley.
Diversity Week 2012 Europe Americas Quiche Lorraine, Bratwurst, Fry Bread and Kansas City Ribs
Diversity Week 2012 Quiche Lorraine Ingredients: 6 ounces bacon, diced 1 small yellow onion, diced 2 large egges 1 large egg yolk 1 cup heavy cream generous pinch freshly grated nutmeg kosher salt freshly ground white pepper 4 ounces shredded gruyere 1 partially baked 9-inch pate brisee tart crust
Directions: Heat a medium, heavy satuee pan over medium-low heat until hot but not smoking. Add the bacon and fry, tossing frequently, for 9 to 10 minutes or until rendered. Transfer the bacon to a small bowl. Pour off all but about 2 tablespoons of the fat from the pan and reserve for another use. Add the onion to the pan and satuee for 7 to 8 minutes or until soft. Transfer to the bowl with the bacon and let cool. Preheat over to 400 degrees. Blend together the eggs and yolk in a small bowl. Stir in the cream and nutmeg and season to taste with salt and white pepper. Spread the bacon mixture and Gruyere in the bottom of the tart crust. Slowly pour in the egg mixture. Bake for 28 to 30 minutes, or until puffy and golden brown. Let cool slightly, cut into portions and serve.
Bratwurst
Cooking Tips:
Pre-cooked Bratwurst: The most common type of Bratwurst is precooked. Simply brown them in a pan or on the grill and they are finished and ready to be eaten. To get Bratwurst to a nice, dark brown color, brush them with beer before grilling or frying. Alternatively, sprinkle the Bratwurst with a little sugar. The sugar caramelizes, giving the Bratwurst a rich brown color. To prevent the Bratwurst skin from splitting, heat them in hot (not boiling) water for 5 minutes. Dry them, then sprinkle them with flour. Fry them in a frying pan with a little oil or butter. For a different flavor, add fresh sage, rosemary or orgeano to the frying pan and brown the Bratwurst with the herbs.
Diversity Week 2012 Fry Bread Ingredients: 4 cups white flour 1/2 tsp salt 1 tbs baking powder 1 1/2 cups lukewarm water
Directions: Combine all ingredients. Add about 1 1/2 cups water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about 1/2 inch thick. Make a small hole in the center of the round. Fry one at a time in about 1 inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.
Kansas City Ribs Sauce Ingredients: Rub Ingredients: 1 cup ketchup 1/4 cup water 1/4 cup brown sugar 1/4 cup vinegar 3 tbsp olive oil 2 tbsp paprika 1 tbsp chili powder 2 cloves garlic, minced 1 tsp cayenne
1/2 cup brown sugar 1/4 cup paprika 1 tbsp black pepper 1 tbsp salt 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cayenne
Directions: Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat. Prepare smoker or grill. You will want to hold a temperature around 200 degrees for 4 to 6 hours so plan accordingly. Season with rib rub and place on grill or in smoker. While ribs are cooking, prepare barbecue sauce. Heat oil in a saucepan. Add garlic and sautee until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thick. Cook ribs until the internal temperature of the meatreaches about 145 degrees. Brush with barbecue sauce continually during cooking process.
Diversity Week 2012 Mexican Rice & Beans
Bean Ingredients:
4 cans pinto beans 2 can tomato juice 2 cans roasted red peppers 2 cans roasted yellow peppers 2 bunches cilantro, finely chopped 1 cup chopped garlic 2 cups salsa 1/2 cup lime juice 1/4 cup cumin salt & pepper to taste
Directions: Drain and rinse pinto beans. Combine all ingredients. Heat to 155 degrees. Serve with fiesta rice.
Diversity Week 2012
Desserts from around the world
Koeksisters, Stuffed Dates, Eclair, Kuwaiti Honey Cake, Baklava, New York Cheesecake, Peach Cobbler, Banana Sweetmeat, Coconut Milk & Melon with Sago, Pfeffernuse Cookies
Diversity Week 2012 South African Koeksisters Ingredients:
2 cups cake flour 1 large egg 3 tbsp butter 1/2 cup butter milk 3 tsp baking powder 1/2 tsp salt canola oil
Syrup: 3 cups white sugar 2 cups water 1 tsp ground ginger 4 crushed whole cardamom pods 1 tsp ground ginger lemon juice from 1 small lemon
Directions: 1. Mix dry ingredients first- cake flour, salt and baking powder. Then rub with butter nicely until it turns into a fine texture like bread crumbs. 2. In another bowl, beat the egg rougly and add the butter milk. Mix it gently for 2 minutes. Then add these wet ingredients to the dry ingredients from step 1. Knead it gently for 5 minutes. If your hands stick to the dough, apply some oil to your hands first. 3. Cover the dough with a damp cloth and leave it to sit for 4 hours. 4. While you’re waiting on your dough, start on the syrup. It will need to cool before you use it to fry your koeksisters. 5. Heat all syrup ingredients over medium-heat in a covered pot, stirring frequently to dissolve ingredients. 6. Once ingredients are well dissolved, place in the fridge to cool until your koeksisters are ready to be fried. 7. Roll the dough into cylinders about 7cm long and 2cm wide. Cut into 3 strips and braid pieces together. If it’s easier, you can also use 2 strips and twist. 8. Deep fry the koeksisters in canola oil until they turn golden brown. Place on a kitchen towel after frying to absorb any excess oils then dip it in the cold sugar syrup while koeksisters are still hot. Let cool for 5 minutes so that syrup sets before serving.
Ingredients:
Stuffed Dates
14 large soft Medjool dates, sliced lengthwise halfway through & pitted 1 oz goat cheese, at room temperature 1 oz reduced fat blue cheese, at room temperature 2 oz neufchatel (1/3-less-fat cream cheese), at room temperature 14 whole almonds about 2 tbsp walnut pieces
Directions: 1. Preheat conventional oven to 400 degrees. 2. Spread the almond and walnuts onto a small baking sheet and toast until fragrant. Remove nuts from baking sheet and allow to cool. 3. In a small bowl, stir together goat cheese and 1 oz. neufchatel until well combined. Using a piping bag or a small spoon, stuff 7 pitted dates with goat cheese mixture. 4. Gently press 2 almonds into each goat cheese stuffed date. 5. In a seperate bowl, stir together the blue cheese and remaining 1 oz neufchatel until well combined. Using a piping bag or a small spoon, stuff the remaining pitted dates with blue cheese mixture. 6. Gently press a few walnut pieces into each blue cheese stuffed date.
Diversity Week 2012
Kuwaiti Honey Cake Recipe Ingredients: 1/2 cup all puprose flour 1/2 cup granulated sugar 3 eggs 1/2 tsp baking powder 1/3 cup oleo or butter 1/2 tsp vanilla extract
Topping: 1/2 cup oleo or butter 3/4 cup almonds, slivered 1/3 cup honey 3/4 tsp cinnamon 1/2 cup granulated sugar
Directions: 1. Preheat conventional oven to 400 degrees. 2. Grease 10� pan with oleo or butter. 3. Melt 1/3 cup oleo or butter in small saucepan. 4. using electric mixer, beat eggs, sugar, and vanilla until everything turns white. 5. Pour in melted butter and stir completely. 6. Using sifter, sift baking powder and flour into mixture, and mix well. Pour ingredients into the greased 10� pan and bake for 10 minutes, or until a fork comes out clean. 7. Place 1/2 cup oleo or butter in saucepan to melt for topping. When melted, add sugar, honey, cinnamon, and almonds. Stirring occassionally, bring to a boil. 8. Pour over cake and return to oven for 15 minutes.
Diversity Week 2012 Coconut Milk, Melon with Sago Ingredients: 1 small honeydew melon 1 cup sago (tapioca pearls) 1/2 cup sugar 1/2 cup water 1 cup canned coconut milk with 1/2 tsp salt
Directions: 1. Boil sugar and water in a pot until the sugar is completely dissolved and becomes syrupy. Set aside to cool. 2. In a separate pot, boil at least 7 cups of water. When the water is boiling, add sago and cook on medium-high heat until mostly translucent (sago will dissolve and beomces gooey when overcooked). Also, keep stirring to avoid the sago from sticking to the pot. When the sago is cooked, drain it over a sieve and rinse it under cold running water. Set aside. 3. Use a melon baller and scoop the flesh out of the melon. 4. Keep half the melon portion for later and blend the remaining portion using a food processor. 5. Mix the syrup, sago, melon and coconut milk in a large serving bowl. Chill before serving.
Diversity Week 2012 Ingredients:
Pfeffernuse Cookies
1 cup butter 1 cup sugar 2 large eggs 1/2 cup white corn syrup 1/2 cup molasses 4 tbsp anise seed 1/2 tsp allspice 1/2 tsp cloves 1/2 tsp nutmeg 1 tsp baking soda 1/3 cup warm water 6 1/2 cups flour
Directions: 1. Preheat oven to 375 degrees and place rack in the center of the oven. 2. Cream butter and sugar in a large mixing bowl. 3. Add the following ingredients one a time, beating after each addition to incorporate: eggs, corn syrup, molasses, anise seed, cinnamon, allspice, cloves and nutmeg. 4. Dissolve baking soda in warm water, add to mixture, and beat again. Add flour and beat mixture until all ingredients are well incorporated. The dough should be somewhat stiff. 5. Take a handful of dough and roll it into a long, cylindrical, sausage shape about one inch in diameter. Repeat until you’ve formed all the dough into cylinders. 6. Cut one-inch pieces of dough from the cylinders and roll the pieces into small balls. Place dough balls on baking sheets that have been lined with silicone mats or parchment paper. 7. Bake for 10 to 12 minutes. The cookies are done when baked through and starting to brown on top. 8. Roll cookies in powdered sugar while still warm.
Diversity Week 2012 Banana Sweetmeat Ingredients: 5 ripe bananas, peeled and cut into small pieces 2 tbsp ghee 3/4 cup sugar 1 1/4 cups water 1/4 tsp rose essence 1/2 tsp cardamom, ground
Directions: 1. Using a heavy frying pan, add the ghee and fry the bananas for about 5 minutes or until they are soft, stirring frequently. Do not let them brown. 2. Remove the pan from the heat and mash the bananas. Add a quarter cup of water to the bananas and cook by stirring over low heat for about 3 minutes. 3. Add the remaining water and the sugar. Stir constantly until the sugar melts over medium heat. Continue to cook and stir for about 20 minutes until the mixture thickens. 4. Remove from the heat and sprinkle in the spices and flavoring. Add into a buttered dish. When sweetmeat is cool, cut it into small squares and serve warm or cold.
New York Cheesecake Ingredients: 15 graham crackers, crushed 2 tbsp butter, melted 4 (8oz) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tbsp vanilla extract 1/4 cup all-purpose flour
Directions: 1. Preheat oven to 350 degrees. Grease a 9 inch springform pan. 2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 4. Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Diversity Week 2012 Ingredients: 1/2 cup unsalted butter 1 cup all-purpose flour 2 cups sugar, divided 1 tbsp baking powder pinch of salt 1 cup milk 4 cups fresh peach slices 1 tbsp lemon juice ground cinnamon or nutmeg
Peach Cobbler
Directions: 1. Melt butter in 13x9 inch baking dish. 2. Combine flour, 1 cup sugar, baking powder and salt. Add milk, stirring until dry ingredients are moistened. Pour batter over butter (do not stir). 3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour over batter (do not stir). Sprinkle with cinnamon if desired. 4. Bake at 375 degrees for 40 to 45 minutes.
Diversity Week 2012 Eclair
Directions:
1. Preheat oven to 450 degrees. Grease a cookie sheet. 2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low and add flour and salt. Stir viogorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well after each addition to incorporate completely. With a spoon or a pastry bag fitted with a larger tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. 3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees and bake 20 minutes more until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. 4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners sugar and 1 tsp vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. 5. For the icing, melt the chocolate and 2 tbsp butter in a medium saucepan over low heat. Stir in 1 cup confectioners sugar and 1 tsp vanilla. Stir in hot water, one tbsp at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Ingredients: 1/2 cup butter 1 cup water 1 cup all-purpose flour 1/4 tsp salt 4 eggs 1 (5oz) package instant vanilla pudding mix 2 1/2 cups cold milk 1 cup heavy cream 1/4 cup confectioners sugar 1 tsp vanilla extract 2 (1oz) squares semisweet chocolate 2 tbsp butter 1 cup confectioners sugar 1 tsp vanilla extract 3 tbsp hot water
Baklava
Diversity Week 2012
Ingredients: 1 (16oz) package phyllo dough 1 pound chopped nuts 1 cup butter 1 tsp ground cinnamon
1 cup water 1 cup white sugar 1 tsp vanilla extract 1/2 cup honey
Directions: 1. Preheat oven to 350 degrees. Butter the bottoms and sides of a 9x13 inch pan. 2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place 2 sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tbsp of nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep. 3. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. 4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Diversity Week 2012 EWU 1st Annual Diversity Week Event 2012 is a collaborative initiative sponsored by:
President, Dr. Arevalo EWU Foundation, President’s Committee on Diversity (PCOD), The Associated Students of EWU (ASEWU), Office of Global Initiatives (OGI), Student Activities, Involvement and Leadership (SAIL), College of Social and Behavioral Sciences and Social Work (Disability Studies Center), Saudi Club and Disability Support Service (DSS).
With special thanks to:
Gayla Wright, Chair, President’s Committee on Diversity (PCOD) Terrie Ashby-Scott, Co-Chair, President’s Committee on Diversity (PCOD) Sandy Williams, President’s Committee on Diversity (PCOD) Events Subcommittee Chair Olga Baron, President’s Committee on Diversity (PCOD) Events Subcommittee Kimberlee Davis, President’s Committee on Diversity (PCOD) Events Subcommittee Trent Lutey, President’s Committee on Diversity (PCOD) Events Subcommittee Regina Steele, (ASEWU Diversity Outreach), President’s Committee on Diversity (PCOD) Events Subcommittee Joetta Sieglock, President’s Committee on Diversity (PCOD) Events Subcommittee Humberto Cerrillo, President’s Committee on Diversity (PCOD) Events Subcommittee Danny Teachman, President’s Committee on Diversity (PCOD) Events Subcommittee Dr. Sally Winkle, President’s Committee on Diversity (PCOD) Dr. LaVonna Reeves, Saudi Arabia contest judges Dr. Scott Finnie, Saudi Arabia contest judges Alfaifi Bandar, Saudi Club Alyaa Malibari, Saudi Club Saleh Alfayez, Saudi Club Ahmad Jaber, Saudi Club Yousef Abdulwahed, Saudi Club Mohammad Iskandar, Saudi Club Abu Baker Alshanqity, Saudi Club Ahmad Alzahrani, Saudi Club Hua Ming Weng, Office of Global Initiatives (OGI) Dining Services Staff Victor Rodriguez, President’s Committee on Diversity (PCOD) Kevin Hills, Disability Support Services (DSS)