EWU Diversity Week
2013 Four Corners Food
Cookbook
Table of Contents Middle East and Mediterranean Caprese Salad Baba Ghanoush Kabsa Falafel
Africa Senegalese Chicken Yassa Jollof Rice Sambal African Chop
Europe and the Americas Quiche Lorraine Fry Bread Mexican Rice and Beans Bratwurst Kansas City Pork Ribs
Desserts Kuwaiti Honey Cake Date and Sesame Balls Hawaiian Coconut Pudding Stuffed Dates Chinese Sesame Seed Balls Pulut Inti Kelapa Melktert KĹ“ksisters Baklava Pfeffernusse Cookies
Asia Gujarati Beans Yakisoba Noodles Bul Kogi Tandoori Chicken
EWU Diversity Week 2013 Middle East and Mediterranean
EWU Diversity Week 2013 Middle East and Mediterranean
Caprese Salad Ingredients 3 vine-ripened tomatœs, sliced 1/4 inch thick 1 pound fresh mozzarella, sliced 1/4 inch thick 20 to 30 leaves fresh basil (about 1 bunch) Extra-virgin olive oil Coarse salt and pepper
Directions Layer alternating slices of tomatœs and mozzarella, adding a basil leaf between each slice, on a large, shallow platter. Drizzle the salad with the extra-virgin olive oil and season with salt and pepper to taste.
EWU Diversity Week 2013 Middle East and Mediterranean
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 Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet. Place eggplant on baking sheet, and punch holes in the skin with a fork. Roast it for 30 to 40 minutes or until soft, turning occasionally. Remove from the oven and place into a large bowl of cold water. Remove from water and peel skin off. 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 sized mixing bowl and slowly mix in olive oil. Refrigerate for up to 3 hours before serving. Serve with pita bread.
EWU Diversity Week 2013 Middle East and Mediterranean
Kabsa Ingredients 3 carrots, peeled and grated 1 pinch ground nutmeg 1 pinch ground coriander 1/4 cup butter 1 onion, ďŹ nely chopped 6 cloves garlic, minced 1 - 3 lb whole chicken, cut into 8 pieces 1/4 cup tomato sauce 1 - 14.5 oz can diced tomatĹ“s 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 Ingredients 1/2 tsp saffron 1/4 tsp ground cardamom 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1/4 tsp ground white pepper 1/2 tsp dried whole lime powder
Directions Mix together the Kabsa Spice Mix ingredients, and set aside. 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 sauce. Stir in canned tomatœs with juice, grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa Spice Mix. 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). 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 an additional 5 to 10 minutes, or until rice grains are separated. Transfer rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.
EWU Diversity Week 2013 Middle East and Mediterranean
Falafel Ingredients 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans 1 large onion, chopped 2 cloves garlic, minced 3 tbsp fresh parsley, chopped 1 tsp coriander 1 tsp cumin 2 tbsp flour Salt and pepper Oil for frying
Directions Place dried chickpeas in a bowl and cover with cold water. Allow to soak overnight (omit this step if using canned beans). Drain chickpeas and place in a pan with fresh water. Bring to a boil, and continue boiling for 5 minutes. Simmer on low heat for about an hour. Drain and cool for about 15 minutes. Combine the chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste), and flour in a medium sized bowl. Mash chickpeas to ensure ingredients are well-mixed, or combine in a food processor (either should result in a thick paste). Form the paste into small balls (about the size of a ping pong ball), then slightly flatten. Fry in 2 inches of oil at 350 degrees Fahrenheit 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, tomatœs, tahini, and salt and pepper. Falafel can also be flattened into patties and served like a burger.
EWU Diversity Week 2013 Europe and the Americas
EWU Diversity Week 2013 Europe and the Americas
Quiche Lorraine Ingredients 6 oz bacon, diced 1 small yellow onion, diced 2 large eggs 1 large egg yolk 1 cup heavy cream Generous pinch of freshly grated nutmeg Kosher salt Freshly ground white pepper 4 oz shredded gruyère 1 partially baked 9-inch pate brisee tart crust Directions Heat a medium-sized, heavy saute pan over medium to 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 saute for 7 to 8 minutes or until soft. Transfer to the bowl with the bacon and let cool. Preheat oven to 400 degrees Fahrenheit. 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 gruyère 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.
EWU Diversity Week 2013 Europe and the Americas
Fry Bread Ingredients 4 cups white our 1/2 tsp salt 1 tbsp baking powder 1 1/2 cups lukewarm water Lard or shortening
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 balls into patties by hand; dough should be about 1/2 inch thick. Make a small hole in the center of the round. Fry one patty 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.
EWU Diversity Week 2013 Europe and the Americas
Mexican Rice and Beans
Directions Drain and rinse pinto beans. Combine remaining ingredients, and heat to 155 degrees Fahrenheit. Serve with ďŹ esta rice.
Ingredients 4 cans pinto beans 2 cans tomato juice 2 cans roasted red peppers 2 cans roasted yellow peppers 2 bunches cilantro, ďŹ nely chopped 1 cup chopped garlic 2 cups salsa 1/2 cup lime juice 1/4 cup cumin Salt and pepper to taste
EWU Diversity Week 2013 Europe and the Americas
Bratwurst The most common type of bratwurst you’ll find is precooked. Simply brown them in a pan or on the grill to heat them up, and they will be ready to eat! For uncooked bratwurst, you will want to do a bit more. To get a nice, dark brown color, brush them with beer before grilling or frying. Alternatively, sprinkle with a little sugar. The sugar will caramelize, giving the bratwurst a rich brown color. To prevent the skin from splitting, heat them in hot (not boiling) water for 5 minutes. Dry them and sprinkle with flour, then fry in a pan with a little oil or butter. For a different flavor, add fresh sage, rosemary, or oregano to the pan and brown the bratwursts with the herbs.
EWU Diversity Week 2013 Europe and the Americas
Kansas City Pork Ribs Sauce 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
Rub Ingredients 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 pork 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 of about 200 degrees Fahrenheit 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, then 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 meat reaches 145 degrees Fahrenheit. Brush with barbecue sauce continually during the cooking process.
EWU Diversity Week 2013 Asia
EWU Diversity Week 2013 Gujarati Style Green Beans
Asia
Ingredients 20 lbs green beans 3/4 cup black mustard seeds 1/4 cup chopped garlic 3 tbsp red chili akes 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. Next, add the chili and stir. Add beans, sugar, and salt. Cook the beans for 7 to 8 minutes, stirring continuously. Add salt and pepper to taste.
Yakisoba Noodles Ingredients Chopped cabbage Broccoli orets Sliced onions Sliced bell peppers Shredded carrots Yakisoba Noodles
Sauce Ingredients 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 Directions Stir fry vegetables until partially cooked. Add noodles and continue to cook until vegetables are done. Add sauce and toss.
EWU Diversity Week 2013 Asia
Bul Kogi Ingredients 25 lbs beef 3 bunches green onion 1/2 cup garlic, chopped 2 qt soy sauce 1 qt sesame oil 2 cups sugar 1 qt sherry 1 tbsp black pepper 1 bottle Thai sweet chili sauce
Directions Slice beef into thin strips. Chop green onions. Combine onions with the rest of the ingredients and mix well. Marinate beef strips for at least 4 hours. Drain well. Skewer beef on bamboo sticks, about 4 ounces each. Grill until done.
EWU Diversity Week 2013 Asia
Tandoori 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 50 ea. chicken breasts and legs Directions Mix mustard, ginger, cumin, coriander, turmeric, chili powder, and lemon juice. 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. Prick chicken several times and place in 2-inch pans. Pour marinade over chicken. Marinate overnight, turning once. Preheat oven to 350 degrees Fahrenheit. Arrange chicken on a rack and cook. Baste chicken to ensure even browning. Pan chicken and garnish with lemon wheels and parsley.
EWU Diversity Week 2013 Africa
EWU Diversity Week 2013 Africa
Senegalese Chicken Yassa Ingredients 1/2 cup fresh lemon juice 4 large onions, thinly sliced Salt and pepper to taste 5 tbsp. canola oil 3 lbs chicken tenders, cut into 1 1/2 - 2 inch pieces 1 habanero chili pepper, pricked with a fork 1/2 cup pimento-stuffed olives, sliced 4 carrots, peeled and thinly sliced 1 tbsp. dijon mustard 1/2 cup water Plain white rice, if desired
Directions Prepare marinade by mixing the lemon juice, onions, salt and pepper, minced chili and 4 tbsp. canola oil. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl and allow the chicken to marinade for at least 3 hours in the refrigerator. Remove the chicken from the marinade, reserving the marinade and the onions, and mark the chicken on the at top. Remove the onions from the marinade and add to the steam kettle along with a tablespoon of oil. Cook until tender and translucent; add the reserved marinade. When the liquid is thoroughly heated, add the chicken, pricked chili, olives, carrots, mustard, and water. When the Yassa has reached temperature, remove the chili. Stir well, and bring the Yassa slowly to a boil. Lower the heat and simmer, covered for about 30 minutes. Serve over cooked rice, if desired.
EWU Diversity Week 2013 Africa
Jollof Rice Ingredients 1 lb parboiled rice 1 can tomato 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 With blender, blend tomatĹ“s, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme, and white pepper. Add olive oil to the blended paste and set the mixture aside. Wash the rice in hot water until the water is clear. Drain through a ďŹ ne sieve. Pour the rice and blended mixture into a pot with 4 cups of water and stir with a 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.
South African Sambal Ingredients 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 chilies Freshly ground black pepper, to taste 1/4 cup chopped cilantro
Directions Toss carrots and apples with lemon juice and salt. Let sit for half an hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving.
EWU Diversity Week 2013 Africa
African Chop Ingredients 2 lbs 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 lbs collard greens, washed and drained, thinly sliced 1 cup chopped onions 1 - 28 oz. can tomato puree 1/2 cup garbanzo beans, pureed
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 strips 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 sautéed greens and the onions to the stew, as well as the tomato puree, reserved bacon, and garbanzo bean puree. Stir and simmer covered for 1 hour. Serve with rice.
EWU Diversity Week 2013 Desserts
EWU Diversity Week 2013 Desserts
Kuwaiti Honey Cake Ingredients 1/2 cup all purpose 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 Ingredients 1/2 cup oleo or butter 3/4 cup slivered almonds 1/3 cup honey 3/4 tsp cinnamon 1/2 cup granulated sugar
Directions Preheat conventional oven to 400 degrees Fahrenheit. Grease 10” pan with oleo or butter. Melt 1/3 cup oleo or butter in a small saucepan. Using an electric mixer, beat eggs, sugar, and vanilla until mixture turns white. Turn in the melted oleo or butter, and stir completely. Using a sifter, sift baking powder and flour into the mixture, and mix well. Pour into the greased 10” pan and bake for 10 minutes, or until an inserted fork comes out cleanly. Place 1/2 cup oleo or butter in saucepan and melt. Add sugar, honey, cinnamon, and almonds. Stirring occasionally, bring to a boil. Pour topping over cake and return to oven to bake for another 15 minutes. Enjoy!
EWU Diversity Week 2013 Desserts
Date and Sesame Balls Ingredients Dates Sesame Seeds Walnuts
Directions Remove the seed from each date and mix the flesh to create a puree. Take some of the sesame seeds and grind them to a coarse powder. Then take a small scoop of the date flesh, and flatten it into an approximate 5-cm diameter circle. Dip each side of the circle into the ground sesame seeds. Place 2 half pieces of walnut in the middle of the date circles and close the dates around the walnut to make a ball. Roll in the whole sesame seeds.
Hawaiian Coconut Pudding Ingredients 2 cups coconut milk 1 cup whole milk 6 tbsp sugar 5 tbsp cornstarch 1/4 tsp vanilla (if desired)
Directions Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch, stirring into the coconut milk. Add vanilla if desired. Stir over low heat, stirring consistently until thickened. Add remainder of coconut milk and whole milk, and continue to heat and stir until thickened. Pour into an 8 - in. square pan and chill in a refrigerator until firm.
EWU Diversity Week 2013 Desserts
Stuffed Dates Ingredients 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 Preheat conventional oven to 400 degrees Fahrenheit. Spread the almond and walnuts onto a small baking sheet and toast until fragrant. Remove nuts from baking sheet and allow to cool. 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. Gently press 2 almonds into each goat cheese stuffed date. In a separate 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 the blue cheese mixture. Gently press a few walnut pieces into each blue cheese stuffed date.
EWU Diversity Week 2013 Desserts
Chinese Sesame Balls Ingredients 6 cups oil for deep-frying, or as needed 1/2 cup white sesame seeds, or as needed 3/4 cup brown sugar 1 to 1 1/3 cups boiling water 3 cups (about 400 grams) glutinous rice our 1 cup (about 200 grams) red bean paste
Directions In a wok or deep-sided, heavy saucepan, preheat the oil for deep-frying to 350 degrees Fahrenheit. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds. Dissolve the brown sugar in 1 cup of the boiling water. Place the rice our in a large bowl. Make a well in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (do not add more water if it is unnecessary). Pinch off a piece of the dough roughly the size of a golf ball. Use your thumb to make a deep indentation in the dough, and then the thumb and index ďŹ ngers of both hands to form the dough into a cup. Roll 1 tsp of the sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. It is important to make sure the red bean paste is completely covered. Continue with the remainder of the dough. Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls. Deep-fry the sesame seed balls, a few at a time, in the hot oil. Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size. Drain the deep-fried sesame seed balls on paper towels. Serve warm.
EWU Diversity Week 2013 Desserts
Pulut Inti Kelapa Rice Cake Ingredients 300 g glutinous rice 150 ml coconut milk 1/2 tsp salt 1 pandan leaf, tie in knot
Topping Ingredients 500 g fresh grated coconut 100 g dark palm sugar, roughly chopped 75 ml water
Directions Rinse the glutinous rice well and soak in a bowl of water for at least an hour. Meanwhile, make the coconut topping. Put the chopped palm sugar in a saucepan with water and cook until the sugar has dissolved. Simmer for a few minutes more until the syrup has thickened slightly. Add the grated coconut, stir and continue simmering until coconut is cooked and sauce has thickened. Remove from heat and cool. Drain the soaked rice and give it another good rinse. Put the rice in a deep dish, and stir in the coconut milk, salt, and pandan leaf. Place in a steamer and steam for 30 minutes. Check that it’s cooked through, then uff with a fork and remove from the heat and cool. When the rice is cool enough to handle, shape it in a mold or any shape that you wish and top with sweetened grated coconut. Serve at room temperature.
EWU Diversity Week 2013 Desserts
Melktert Pie Crust Ingredients 1/2 cup margarine 1/2 cup sugar 1 egg 2 cups flour, sifted Pinch of salt, sifted Filling Ingredients 4 cups milk 1 tbsp margarine 1 cup sugar 2 eggs 3 tbsp corn starch 3 tbsp flour 1 tsp vanilla extract Cinnamon for garnish
Directions Cream the margarine and sugar together and beat in the egg. Add the flour and salt, then knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350 degrees Fahrenheit for 15 minutes. In the meantime, bring the milk and margarine for the filling to a boil. Cream the sugar, eggs, corn starch, flour, and vanilla extract. Add some of the hot milk to the creamed mixture, 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 and sprinkle with cinnamon to serve.
EWU Diversity Week 2013 Desserts
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 Ingredients 3 cups white sugar 2 cups water 1 tsp ground ginger 4 cardamom pods, crushed Lemon juice from 1 small lemon
Directions Mix dry ingredients first: cake flour, salt, and baking powder. Then rub with butter until it turns into a fine texture like bread crumbs. In another bowl, beat the egg roughly and add the buttermilk. Mix it gently for 2 minutes, then add to the dry ingredients. Knead the mixture gently for 5 minutes (if the dough begins to stick to your hands, try applying some oil to your hands before continuing). Cover the dough with a damp cloth and leave it to sit for 4 hours. While waiting for the dough, you can start working on the syrup. Heat all of the ingredients over medium - high heat in a covered pot, stirring frequently so that all of the ingredients dissolve. Once well dissolved, place the syrup in the fridge in order to cool (the syrup must be cooled before you fry the kœksisters). Roll your dough into cylinders about 7 cm long and 2 cm wide. Cut into 3 strips and braid the pieces together (you may use 2 strips if it is easier). Deep-fry the kœksisters in canola oil until they turn golden brown. Place on a kitchen towel after frying to absorb any excess oils, then dip in the cold syrup while kœksisters are still hot. Let cool for 5 minutes so that syrup sets before serving.
EWU Diversity Week 2013 Desserts
Baklava
Ingredients 1 - 16 oz package phyllo dough 1 lb chopped nuts 1 cup butter 1 tsp ground cinnamon Sauce Ingredients 1 cup water 1 cup white sugar 1 tsp vanilla extract 1/2 cup honey
Directions Preheat oven to 350 degrees Fahrenheit, and butter the bottom and sides of a 9 x 13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll the phyllo dough, and cut the whole stack in half to ďŹ t the pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place 2 sheets of dough in the pan and butter thoroughly. Repeat until you have 8 sheets of dough, butter, and nuts, layering as you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife, cut into diamond or square shapes down to the bottom of the pan. You may cut into 4 long rows to make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil the sugar and water until the sugar has melted. Add vanilla and honey, and let simmer for about 20 minutes. Remove baklava from the oven and immediately spoon the sauce over it. Let cool. Serve in cupcake papers, and feel free to freeze any leftovers. Leave uncovered, as the baklava will get soggy if wrapped.
EWU Diversity Week 2013 Desserts
Pfeffernusse Cookies Ingredients 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 warm water 6 1/2 cups our
Directions Preheat the oven to 375 degrees Fahrenheit, and place rack in the center. Cream butter and sugar in a large mixing bowl. Add the following ingredients one at a time, beating after each addition to incorporate: eggs, corn syrup, molasses, anise seed, cinnamon, allspice, cloves, and nutmeg. Dissolve baking soda in warm water, add to mixture, and beat again. Add our and beat until well mixed. The dough should be somewhat stiff. Take a handful of dough and roll it into a long, cylindrical shape about one inch in diameter. Repeat until you have formed all of the dough. Cut one inch pieces of dough from the cylinders and roll the pieces into small balls. Place dough balls onto lined baking sheets. Bake for 10 to 12 minutes. The cookies are done when baked through and have begun to brown on top. Roll cookies in powdered sugar while still warm, and enjoy!
EWU’s 2nd Annual Diversity Week Event 2013 is a collaborative initiative sponsored by: Dr. Rodolfo Arévalo, President; Mary Voves, Vice President for Business and Finance; Mike Westfall, Vice President for Advancement; President’s Committee on Diversity; Associated Students of EWU [ASEWU]; Dining Services; Office of Global Initiatives [OGI]; Student Activities, Involvement and Leadership [SAIL], Disability Support Services [DSS]; Social Work [Disability Studies Center]; EWU Libraries; EWU Pride Center; Women’s and Gender Studies; and Counseling and Psychological Services.
With special thanks to: GGayla Wright, Chair, President’s Committee on Diversity Terrie Ashby-Scott, Co-Chair, President’s Committee on Diversity President’s Committee on Diversity [PCOD] Events Subcommittee: Olga Baron Humberto Cerrillo Kimberlee Davis Nicole DeVon Alice Emerson Ashely Gamboa Bayyinah Jeffries Kara LaSota Trent Lutey Caleb Morgan Colin Ormsby, Gary Pratt Victor Rodriguez Angela Schwendiman Jœtta Sieglock Ming Hua Weng Sandy Williams Sally Winkle Our outstanding Dining Services Staff