2014 EWU DIVERSITY WEEK Four Corners Food
Cookbook
2014 EWU DIVERSITY WEEK Table of contents Africa
Caribbean
African chop Jollof Rice Koeksisters South African Sambal
Habichuelas Rositas Pollo Agridulce Roasted Pineapple Tamatar Pappu
India
Middle East
Chicken Korma Dal Bhat Paneer Tikka Masala Vegetable Biryana
Baba Ghanoush Hummus Kabsa Stuffed Iraqi Dates Tabbouleh with Mint
DEsserts Banana Biscuits Coconut Mango Cookies Currant Roll Date Sesame Balls Doodh Peda
Gulab Jamun Haupia Kuwaiti Honey Cake Melktert Stuffed Dates
AFRICA
2014 EWU DIVERSITY WEEK African Chop Ingredients 2 lbs 3 each 2 tsp ½ tsp 1 tsp 1 tbsp 2 tbsp 4 cups 4 slices 2 lbs 1 cup 28 ounce
Equipment beef stew meat, cut into 1-inch cubes beef bouillon cube salt crushed red pepper chili powder chili flakes curry powder water bacon collard green, washed, drained, and thinly sliced onion, chopped tomato puree
Measuring spoons Knife Dutch oven Stirring spoon Knife Skillet
Instructions In a Dutch oven, place the stew meat, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat and simmer, covered, 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 green and the onions in the fat for 4 minutes, stirring constantly. Add the sautĂŠed greens and onions along with the tomato puree, reserved bacon, to the stew. Stir and simmer, covered for 1 hour. Serve with rice.
2014 EWU DIVERSITY WEEK jollof rice Ingredients 1 lb 1 can 1 whole 3 cloves 4 tsp 3 whole 1 bunch 1 tsp 8 each
Equipment parboiled rice tomato puree (400 grams) onion, sliced garlic olive oil red bell peppers, seeded, sliced thyme white pepper chicken bouillon cubes
Instructions Using a blender, blend the tomatoes, onions, red pepper and garlic until smooth. Add bouillon cubes, thyme and white pepper. Add the olive oil to the blended paste and set the mixture aside. Wash the rice in hot water until the water is clear, then drain with a fine sieve. Add 4 cups of water to a pot, then pour the rice and the blended mixture in as well and stir. Place the pot on a stove set to medium heat, and let it cook for 45 minutes while stirring approximately every 15 minutes.
Measuring spoons Knife Blender Pot Sieve Stirring spoon
2014 EWU DIVERSITY WEEK koeksisters Ingredients
Syrup Ingredients
Equipment
5 tsp 5 cups 5 tsp 2 cups 3 each ½ tsp
12 cup sugar 6 cup water 1 ½ tsp citric acid
Mixing bowl Mixing spoon Measuring spoons Ziplock plastic bag Pot for boiling water Knife Oil and pan for frying
butter flour baking powder milk eggs salt
Instructions Combine the butter, flour, and baking powder in a large mixing bowl. Beat the eggs, combine with the milk and add to the first mixture to form the dough. Place the dough in a Ziplock bag and refrigerate overnight. Combine all of the syrup ingredients, and add to the pot - bring to a boil, stirring continuously. Boil for 5 minutes, then let cool. Store in a refrigerator overnight – must be well chilled. Roll the dough out ¼ inch thick and cut into strips 1 inch wide and 2 ½ inches long. Take the ends of the dough strips and twist, sealing the ends by pressing together. Fry in hot oil, and upon removing immediately dunk into the chilled syrup.
2014 EWU DIVERSITY WEEK sOUTH AFRICAN SAMBAL Ingredients
Equipment
2 cups grated carrots 2 cups grated apples ¼ cup lemon juice 1 tsp salt 1 tsp garlic, minced 1 tsp ginger, minced 1 tbsp sugar ¼ cup rice wine vinegar 1 ½ tsp red chili flakes ¼ cup chopped cilantro Black pepper to taste
Grater Mixing bowl Mixing spoon Measuring spoons
Instructions Toss the carrots and apples with the lemon juice and salt, then let sit for half an hour. Squeeze the mixture with your hands to drain any excess fluid, and combine with the remaining ingredients. Allow to sit refrigerated for several hours before serving.
caribbean
2014 EWU DIVERSITY WEEK habichuelas rositas Ingredients
Equipment
1/3 cup olive oil 5 cloves garlic, finely chopped 1 each yellow onion, finely chopped 1 each bell pepper, finely chopped 1 tsp ginger root, grated 3 each serrano pepper, finely chopped 3 tsp cilantro, finely chopped 3 tsp oregano, finely chopped 1 tsp white wine vinegar 1 cup pineapple juice 1 whole carrot, cooked and pureed ½ cup tomato puree 2 cans pinto beans 1 cup stock Salt and pepper to taste
Measuring spoons Knife Saucepan Stirring spoon
Instructions IHeat olive oil, sauté garlic, onion bell pepper, ginger, serranos, cilantro and oregano. Saute until most of the oil has been absorbed – about 5 minutes. Stir in vinegar and pineapple juice. Bring to a sizzle, stir in pureed carrot and tomato puree. Blend and allow to cook to a thick paste. Add stock until the paste breaks down into a thick, rich sauce. Lower the heat and add the beans. Fold in gently to blend. Le t the beans simmer for 12 minutes. Add salt & pepper to taste.
2014 EWU DIVERSITY WEEK Pollo Agridulce Ingredients 3 tbsp 3 tbsp 2 cup 5 cloves 1.5 lbs 1/4 cup 1 cup 1 tsp 1 tsp 1/8 tsp ½ cup
Equipment olive oil butter onion, chopped garlic, chopped chicken thighs brown sugar mango, cubed ground ginger ground cumin red pepper flakes cilantro, chopped
Measuring spoons Knife Large skillet w/lid Stirring spoon
Instructions Heat oil and butter over medium heat in a large skillet. Saute onion until translucent. Add the garlic and chicken and continue to sautĂŠ, stirring constantly until the chicken is lightly browned. Add the brown sugar, mango, ginger, cumin and red pepper flakes. Cover and simmer for five minutes over medium heat. Toss in cilantro during the last two minutes.
2014 EWU DIVERSITY WEEK roasted pineapple Ingredients 2 each fresh pineapples 1/3 cup Grand Marnier 6 tbsp maple syrup Vanilla extract Sugar
Equipment Knife Measuring spoon Mixing bowl Pastry brush Sheet pan(s)
Instructions Quarter pineapples and remove the core. Combine Grand Marnier, maple syrup, and a few drops of vanilla extract, and mix well. Brush the cut sides of the pineapple with the Grand Marnier mixture. Lightly coat the cut sides with sugar and place the pineapple wedges on sheet pans. Bake for 10 minutes. Brush again with Grand Marnier mixture. Bake for another 10 minutes. Cut into thick slices.
2014 EWU DIVERSITY WEEK Tamatar pappu Ingredients ½ cup 1/3 tsp 1 tsp 2 tsp 2 tsp 1 small 3 whole 2 tsp 4 whole ¼ tsp 2 tsp
Equipment yellow lentils turmeric canola oil black mustard seed cumin onion, finely chopped jalapenos, finely chopped cayenne tomatoes, finely chopped salt lime juice
Instructions Place lentils, turmeric and ¾ cups of water in a sauce pan. Bring to a boil over moderate heat, stirring occasionally. Reduce heat to low, cover and simmer for 30 minutes. Heat oil in a skillet. Add mustard seeds and cook for 3 minutes. Add cumin, sauté for 5 seconds. Add onion and jalapenos. Saute for 5 minutes. Add cayenne and sauté for 20 seconds. Add tomatoes and ¼ cup of water. Cook for 3 minutes. Add lentils and stir. Season with salt. Reduce heat to low and simmer until mixture becomes a dry puree. Add lime juice and serve.
Measuring spoons Knife Sauce pan Stirring spoon
india
2014 EWU DIVERSITY WEEK Chicken korma Ingredients 2 cup 2 cup ¼ cup 3 tbsp 10 lbs ¼ cup ½ cup 1 cup 1 lb 5 lbs 8 quarts ¼ cup ¼ cup 40 lbs 3 tbsp 1 lb
Equipment oil whole garam masala mustard seeds cumin seeds onion diced salt turmeric garlic ginger paste green chilies coconut yogurt cumin powder coriander powder chicken black pepper cilantro
Measuring spoon Knife Saucepan Stirring spoon Food processor
Instructions Heat oil in a pan. Add whole garam masala. Add mustard seeds. Cook until spices begin to crackle. Add cumin seeds. Add diced onions and salt. Let cook until onions are golden. Add turmeric powder and ginger garlic paste to onions. Add chilies. Place coconut in a food processor and blend into a paste. When onion mixture is cooked add coconut paste. Cook until oil begins to ooze from paste. Add yogurt, coriander powder, cumin powder and chicken. Add black pepper and slowly cook. When chicken is cooked and cilantro and simmer longer.
2014 EWU DIVERSITY WEEK Dal bhat Ingredients
Equipment
1 1/2 cups uncooked rice 1 cup dry lentils (any color) 1 whole small yellow onion 3 cloves garlic 1 tbsp olive oil 16 oz canned tomatoes 1/3 cup cilantro 1 whole lime 1 whole red chili Spices to taste: salt, cumin, coriander, turmeric, cayenne pepper
Measuring spoon Knife Saucepan w/cover Stirring spoon
Instructions Begin cooking the rice according to the package instructions (usually 2 parts water to 1 part rice). Once the rice is starting, chop the onion and garlic and add them to a large pan with a splash of olive oil. Once the onions and garlic have softened, add the lentils and allow them to cook dry for a minute or two, then add about 3 cups of water into the pan, cover, and let cook. Once that water is absorbed (15+ minutes), add the spices to taste, the can of tomatoes, and more water (if needed). Simmer for another 10-15 minutes until the lentils are fully cooked and the flavors have melded together perfectly. Give them a taste and adjust any seasonings as needed. At the very last minute, add a handful of chopped cilantro and remove from the heat. The rice should be cooked and fluffy at this point. To serve, add a few heaping spoons of rice to a plate and top with the lentils. Garnish with a lime wedge, some sliced chilies, and a sprig of cilantro. Should make 4 - 5 servings.
2014 EWU DIVERSITY WEEK paneer tikka masala Ingredients
Equipment
Whole spices 1 cinnamon stick 1 tsp coriander seeds 1 tsp cumin seeds 3 each cloves 3 each black peppercorns 10 each green cardimon 2 each black cardimon Black pepper to taste
Knife Measuring spoons Saute pan Stirring spoon
3 each 4 each 2 each 1 knob 4-5 cloves 1 lb 1 tsp ½ tsp 1 tsp 1 tsp ½ tsp ½ tsp ½ cup
onions, chopped tomatoes, chopped chillies, diced julienned ginger sliced garlic paneer cheese, cubed salt chili powder tumeric coriander cumin garam masala cilantro
Instructions Heat oil is sauté pan. Add whole spices. Cook until spices crackle. Add onion and sauté until golden. Add garlic, ginger and chilies and sauté until garlic & ginger are cooked. Add tomatoes and sauté until they are hot throughout. Add paneer cheese and remaining spices and sauté for another 5-10 minutes Add cilantro and sauté for 2-3 minutes. Toss until serving dish and garnish with cilantro and julienned ginger.
2014 EWU DIVERSITY WEEK vegetable biryani Ingredients ½ cup 1 tsp 1 tsp 1 tbsp 1 lb 1 lb 1 lb 4 oz 4 oz 3 gr 3 tbsp 2 cup 1 cup 1 cup 10 lbs Salt to taste
Equipment vegetable oil whole garam masala – cinnamon, green & black cardimon, whole cloves, coriander black cumin seeds ginger garlic paste carrots cauliflower potatoes chopped mint chopped cilantro chilli sliced biryani masala plain yogurt paneer fried onions basmati rice
Measuring spoons Knife Saucepan Stirring spoon 2” pan
Instructions Cook basmati rice70% and hold warm. Heat oil and add garam masala. Add black cumin seeds. Fry until spices begin to crackle. Add ginger garlic paste. Combine paste with spices. Add carrots, cauliflower and potatoes. Salt the vegetables as they cook. Add ½ of the mint and cilantro – saving the remainder half for garnish Add green chilies. Add biryani masala. Stir well to coat all the vegetables. Cook vegetable to about 50% done. Add 1 cup yogurt and paneer cheese. Saute until paneer is hot and vegetables are 70% done. Divide vegetable mixture in half. Add remaining yogurt to half of vegetables. Check seasoning. Spread into bottom of 2” pan. Sprinkle with fried onions Cover with thin layer of basmati rice. Layer remaining vegetables over rice. Add more fried onions and cover with another layer of rice. Add remaining mint and cilantro. Cover and bake for 30-40 minutes.
middle east
2014 EWU DIVERSITY WEEK al kabsa Ingredients
Instructions
Kabsa Spice Mix: 1 tbsp saffron 1 ¾ tsp cardamom 1 tbsp cinnamon 1 tbsp allspice 1 ¾ tsp white pepper
Mix together saffron, cardamom, cinnamon, allspice and white pepper in a small bowl and set aside. Melt butter and sauté garlic and onions until the onions are softened and turn translucent. Mix in tomato puree. Stir in tomatoes with their juice, grated carrots, whole cloves, nutmeg, cumin , coriander, salt, black pepper, and the Kabsa spice mix. Cook for 3 minutes; pour in chicken stock and lime juice Bring sauce to a boil, reduce heat. Gently stir in rice. Simmer until rice is tender and almost dry. Add half the chicken and the raisins and more water if necessary. Cook until rice grains are separate. Heat the remaining chicken separately. Transfer the rice to a serving dish and arrange the heated chicken on top. Sprinkle toasted sunflower seeds over the dish as a garnish.
1 ¾ cup 7 each ½ cup 8 lbs 1 ¾ cup 10 lb can 3 lbs 10 each 1 tsp 1 tsp 1 tsp 3 tbsp Salt Black Pepper
butter onion, finely chopped garlic, minced chicken, de-boned tomato puree diced tomatoes carrot, grated whole cloves nutmeg cumin ground coriander lime juice
1 gallon + 6 cups 5 lbs 1 ¾ cups 1 ¾ cups
Equipment Measuring spoons Knife Grater Mixing bowls Mixing spoons Saucepan Serving dish
Yield: 75 portions chicken stock basmati rice raisins toasted sunflower seeds
2014 EWU DIVERSITY WEEK baba ghanoush Ingredients 7 each 1 ¾ cup 1 ¾ cup ¼ cup 3 tbsp 1 tsp ¼ cup
Equipment eggplant lemon juice tahini sesame seeds garlic, minced salt & pepper olive oil
Measuring spoon Knife or fork (for holes in eggplants) Baking sheet Vegetable peeler Food processor Mixing bowl Mixing spoon
Instructions Lightly grease a baking sheet. Place eggplants on baking sheet and make holes in the skin. Roast for 30 to 40 minutes, turning occasionally, or until soft. Remove from the oven and cool. Peel skin off. Place eggplant, lemon juice, tahini, sesame seeds and garlic in a food processor and puree. Season with salt and pepper to taste. Transfer eggplant to a mixing bowl and add olive oil; mix slowly. Refrigerate. Approximate Yield: 50 portions
2014 EWU DIVERSITY WEEK HUmmus Ingredients 1 clove garlic ¼ cup tahini ¼ cup fresh lemon juice. 2 cups canned chickpeas drained, rinsed ½ cup water ¼ tsp ground cumin ¼ tsp cayenne Salt, to taste Extra virgin olive oil
Equipment Measuring spoon Strainer Food processor or blender Serving bowl
Instructions In a food processor or blender, combine the garlic, tahini and lemon juice; process until the mixture whitens. Add the chickpeas and process until smooth. Add the water, a little at a time, until the desired consistency is reached. Add the cumin, cayenne and salt and process. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl, smooth the top and drizzle with extra virgin olive oil. Serve with pita chips.
2014 EWU DIVERSITY WEEK stuffed iraqi dates Ingredients 14 each 1 oz 1 oz 2 oz
large soft Medjool dates, sliced lengthwise halfway through & pitted goat cheese, at room temperature reduced fat blue cheese (such as Stella), at room temperature neufchatel, (1/3-less-fat cream cheese), divided, at room temperature
Equipment Knife Small bowl Medium bowl Stirring spoon Piping bag or small spoon
Instructions Preheat toaster oven or conventional oven to 400 degrees F. 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. In a separate small 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 7 pitted dates with blue cheese mixture. If preparing stuffed dates a day in advance, refrigerate until a few hours prior to serving. Best when served at room temperature.
2014 EWU DIVERSITY WEEK tabbouleh with mint Ingredients
Equipment
5 lbs 2 gallons 4 cup 4 cup 10 whole 5 lbs 5 whole
Knife Vegetable peeler Measuring spoon Mixing bowl Large bowl Stirring spoon Whisk
bulgur wheat water, boiling italian parsley, chopped mint, chopped tomatoes, chopped radishes, sliced cucumbers, peeled, seeded and chopped 5 bunches green onions 1 cup lemon juice 1 cup olive oil 2 lbs feta cheese Salt and pepper to taste
Instructions Place bulgur in a bowl. Stir in boiling water, cover and let stand 35-45 minutes. Squeeze out and discard remaining liquid. Transfer bulgur into a large bowl and toss with parsley, mint, tomatoes, radishes, cucumbers and green onions. Whisk together olive oil and lemon juice. Add to salad. Salt & Pepper to taste. Garnish with feta cheese.
desserts
2014 EWU DIVERSITY WEEK banana biscuits (mangalore buns) Ingredients
Equipment
1 cup Maida or all-purpose flour 1 ripe banana 2 tbsp sugar 1 tbsp melted ghee ¼ tsp cardamom powder Peanut oil to deep-fry
Mixing bowl Measuring cup Measuring spoons Spoon for mixing Knife Deep-fryer
Instructions Blend or mash banana and sugar to smooth consistency. Add to flour, and stir in the cardamom and ghee. Mix well to create tight dough, and let rest for one hour. Divide the dough into lemon sized rounds and roll out each round to a thin circle. Cut into squares then deep-fry to a golden color – this should yield soft and chewy biscuits. For crispy and crunchy biscuits, press out the dough very thinly before frying. If you’d like to take it up a notch, dip the fried biscuits in sugar syrup or roll them in sugar. Makes approximately 20-25 small biscuits.
2014 EWU DIVERSITY WEEK coconut mango cookies Ingredients 1 cup 2/3 cup 2 1/4 cups 1 pinch 1 whole 1/2 cup 1/2 cup 2 tbsp
Equipment butter (soft) sugar all-purpose flour salt egg yolk shredded coconut (unsweetened) dried mango, chopped vanilla extract
Parchment paper Baking/cookie sheet Measuring cups Measuring spoons Knife Large bowl Whisk Sifter Mixing spoon
Instructions Preheat your oven to 375 degrees, and line a baking/cookie sheet with parchment paper – set aside. Cream the butter and sugar in a large bowl, and whisk until the mixture has a smooth consistency. Beat in the egg yolk and vanilla extract. Then, sift in the flour into the bowl and add the pinch of salt. Add the chopped mango and shredded coconut and mix thoroughly. It will be a stiff, crumbly dough. Scoop out tablespoon-sized heaps and place (press down gently) on the lined baking/cookie sheet and bake for about 12-15 minutes or until the cookies are golden-brown. Remove from the oven and let sit about 10 minutes, then transfer the cookies to a cooling rack.
2014 EWU DIVERSITY WEEK currant roll Ingredients
Equipment
3 cups all-purpose flour 1/2 cup butter, chilled 1/2 cup vegetable shortening, chilled Âź tsp salt 1 cup ice cold water 1 1/2 cups currants 1/4 cup brown sugar 1 tbsp cinnamon 1/2 cup melted butter 1 large egg 1 tbsp milk Sugar for sprinkling (optional)
Measuring cups Measuring spoons Knife Sifter Food processor Plastic wrap Large bowl Mixing spoon Rolling pin Pastry brush Spatula for spreading filling Parchment paper Baking sheet
Instructions Start with the dough, as it will need to chill in the fridge for at least 1/2 an hour (2 hours is best). Cut the chilled butter and vegetable shortening. Sift the flour into a food processor, and then add the salt, cubed butter and vegetable shortening. Before adding any water, give the mixture a few pulses in the food processor until the texture resembles small peas. Add the cold water, about 3/4 cup to start and work until it begins to form dough. Add more water as needed (it will look crumbly). Empty the now semi-formed dough onto a flour-dusted surface and shape into a smooth dough ball. Cover with plastic wrap and place in the fridge to chill for about 2 hours. While the dough, start the mixture for the filling. In a large bowl, place the cinnamon, currants and brown sugar, and mix well. When it is done being chilled, cut the dough ball into 2 pieces. Roll out the first one on a flour dusted surface. Be sure to dust your hands and rolling pin with flour as well, as the dough can be a bit sticky. Roll until you have a thin (less than 1/2 centimeter) rectangular shape. Brush the surface with 1/2 of the melted butter. Pour 1/2 of the currant mixture onto the flattened dough, but leave about 2.5 centimeters as a border without any. Try to make sure it’s spread evenly. Tightly roll the flattened dough into a cylinder. The tighter the roll, the more layers the finished currant roll will have. Pinch the ends to create a seal. Repeat with the next piece of dough and remaining currant mixture. Set both onto a parchment-lined baking sheet. Beat the egg and milk and brush the mixture onto the surface of each roll (this will give it a golden coloring once it is done baking). Finally sprinkle with granulated sugar (optional), place in the oven (middle rack) at 350 degrees for about 50 minutes (should be golden-brown). Once done, allow to cool before slicing so that the filling can set.
2014 EWU DIVERSITY WEEK date sesame balls Ingredients 1 lb 1/2 cup 2 tbsp ½ tsp
Equipment soft dates (Medjool) toasted sesame seeds or shred coconut tahini cardamom/cinnamon or both
Measuring cups Measuring spoon Food processor
Instructions Add dates, ½ cup sesame seeds, and tahini in the food processor. Pulse. Take the mixture out and make small balls and roll them in toasted sesame or shredded coconut. Makes about 20 small balls.
2014 EWU DIVERSITY WEEK Doodh peda Ingredients 1 ½ cups 1 can (400g/300ml) 8 tbsp 4
Equipment milk powder condensed milk butter, melted cardamom, seeds peeled and crushed
Measuring cups Measuring spoons Mixing bowl Mixing spoon
Instructions Combine the condensed milk and milk powder. Cook on low to medium heat, stirring constantly, until it turns into a thick paste. Add cardamom powder and mix well. Turn off the heat, and allow the mixture to cool until it is cool enough to handle. Lightly grease your fingers and palm, and shape the milk powder mixture into small balls, flattening slightly. Store the pedas in an air tight container and place in the fridge. Remove the pedas from the fridge an hour before serving. Other Ideas: You can have different flavored pedas if you want to try something new. Substitute a small pinch of crushed saffron and 2-3 tsp milk, 2 tbsp powdered pistachios, or milk masala powder for the cardamom powder and add to the peda mixture while its cooking.
2014 EWU DIVERSITY WEEK gulab jamun Dough Ingredients
Equipment
1 cup full-cream milk powder ½ cup all-purpose flour ½ tsp baking soda 2 tbsp butter Full-cream milk, enough to make the dough
Measuring cup Measuring spoon Mixing bowl Mixing spoon Oil for frying Deep-fryer
Syrup Ingredients 2 cup sugar 1 cup water 3 to 4 cardamom pods, slightly crushed A few strands of saffron or rose water
Instructions Combine the dough ingredients and mix well. Gently roll the dough between your palms into small balls – it should make about 20. Heat the oil on high and then lower the heat to medium. Fry the balls one by one – they are done when they rise to the surface of the oil. Boil the sugar and the water with cardamom pods, and saffron or rose water. The sugar will dissolve in the water at medium heat in 5-10 minutes - do not caramelize the sugar. Add the fried gulab jamuns directly to the warm syrup. Let them sit overnight, and serve warm or at room temperature.
2014 EWU DIVERSITY WEEK haupia Ingredients 2 – 16 oz cans 3 cups 1 oz 1 cup
Equipment coconut milk water cornstarch sugar
Measuring cup Mixing spoon Pot for boiling Whisk Baking tray/pan Knife
Instructions Mix the cornstarch and water, and set aside. Bring coconut milk, sugar and remaining water to a rolling boil on high heat. Pour the cornstarch mixture into boiling coconut milkand cook until it thickens, blending with a whisk. When the mixture is smooth and thick, pour it into a clean baking tray/pan. Cool to room temperature, and then chill until cold. Cut into 1-inch squares and serve.
2014 EWU DIVERSITY WEEK kuwaiti honey cake Ingredients ½ cup + 1 tbsp ½ cup 3 large ½ tsp 1/3 cup ½ tsp
Equipment all-purpose flour granulated sugar eggs baking powder oleo or butter vanilla extract
Topping ½ cup 1/3 cup ¾ tsp ½ cup
10" baking pan Sifter Large mixing bowl Large saucepan Small saucepan Measuring cup Measuring spoons Electric mixer
oleo or butter honey cinnamon granulated sugar
Instructions Preheat oven to 400 degrees, and ready your 10" pan by greasing it with oleo or butter. For the cake: Melt the oleo or butter in small saucepan. Using an electric mixer, beat sugar, eggs, and vanilla until the combination turns white. Pour in melted oleo or butter and stir completely. Using the 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 inserted can be removed cleanly. For the topping: Place the oleo or butter in saucepan and melt. When completely melted, add sugar, honey, and cinnamon. Stirring constantly, bring to a boil. Pour over the finished cake and return to oven for 15 minutes. Allow to cool before serving.
2014 EWU DIVERSITY WEEK melktert (milk tart) Pie Crust Ingredients
Filling Ingredients
Equipment
1/2 cup margarine 1/2 cup sugar 1 large egg 2 cups flour, sifted Pinch of salt, sifted
4 cups milk 1 tbsp margarine 1 cup sugar 2 large eggs 3 tbsp corn starch 3 tbsp flour 1 tsp vanilla extract Cinnamon for garnish
Measuring cups Measuring spoons Mixing bowls Mixing spoon Cooking spray Circular pie dish Pot for boiling
Instructions Cream the margarine and sugar together and beat in the egg. Add the flour and salt, and knead until soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350째F for 15 minutes. In the meantime, bring the milk and margarine to a boil. Cream together the sugar, eggs, corn starch, flour and vanilla extract. Add some of the hot milk to the creamed mixture, and then pour it back into the pot and heat gently until it thickens. Do not boil. Pour the filling into the pie crust and cool. Refrigerate the Melktert until desired and sprinkle with cinnamon when ready to serve.
2014 EWU DIVERSITY WEEK stuffed dates Ingredients 2 lb 1 ½ cup 2 tbsp
Equipment fresh Medjool dates goat cheese, plain chives, chopped
Measuring cup Measuring spoon Paring knife
Instructions Add chives to the goat cheese and combine well. Using a paring knife, make a slit from the top of each date down to the other end, only on one side, to form a pocket. Remove and discard the pit. Fill each date with 1 teaspoon of the cheese-chive mixture. Refrigerate until ready to serve.
EWU’s 3RD Annual Diversity Week 2014 HAS BEEN GENEROUSLY sponsored by: Dr. Rodolfo Arévalo, President; Gary Pratt, Vice President for Technology and Chief Information Officer; Mary Voves, Vice President for Business and Finance; Mike Westfall, Vice President for Advancement; Stacey Morgan Foster, Vice President for Student Affairs; Rex Fuller, Provost and Vice President for Academic Affairs; Vickie Shields, Dean, College of Social & Behavioral Sciences and Social Work; Suzanne Milton, Dean of Libraries; Jim Perez, Dean of College of Arts & Letters and Education; Martine Duchatelet, Dean of the College of Business & Public Administration; Judd Case, Dean of the College of Science, Health and Engineering; Cathy Dixon, Executive Director of Global Initiatives; President’s Committee on Diversity; Associated Students of EWU [ASEWU]; Dining Services; Office of Global Initiatives [OGI]; Student Activities, Involvement and Leadership [SAIL]; EWU Pride Center; and Women’s and Gender Studies.
With special thanks to: President’s Committee on Diversity [PCOD]: Kimberlee Davis Nicole DeVon Alice Emerson Mariana Garcia Bayyinah Jeffries Kara LaSota Trent Lutey Judy McMillan Cindy Nover Colin Ormsby Gary Pratt Victor Rodriguez Bill Santiago Joetta Sieglock Deb Svboda Jackie Vaughn Sandy Williams Michael Wilson Sally Winkle Peggy Wold Our outstanding Dining Services Staff