The Culinary Experience: an EXD Cookbook

THE

Culinary Experience AN

COOKBOOK

“Food is our common ground, a universal experience.”

JAMES BE ARD, AMERICAN CHEF (1903-1985)

How can we create meaningful connections with one another

One way we’ve learned to not just cope, but to grow, is to

when we are physically apart?

continually share. Share knowledge. Share frustrations.

Share wins. Share losses. And in this case, share food – or if

That was probably the toughest question for us to answer

you can’t physically break bread together, share recipes.

this year as designers who seek to imbue meaningful human experiences into everything we do. Despite its challenges, 2020 has pushed us to explore new and creative ways of connecting.

When life gives us lemons, we make lemonade.

Table of Contents S AVO U R Y •

Tabbouleh

•

My Dad’s Secret Salsa

•

Eggplant Shakshuka

•

Chicken with Tomato Herb Pan Sauce

•

Chicken Piccata

•

Longganisa and Garlic Rice

•

Grown Up Grilled Cheese

•

Smoked Salmon Pastry Pizza

SWEET •

Apple Waffle Cookies

•

Sparkling Ginger Chip Cookies

•

Cinnamon Raisin Bread Pudding

•

Deep Dish Apple Pie

•

Pumpkin Ale Cheesecake

•

Texas Sheet Cake

•

Traditional Czech Kolache

... A LIT TLE BIT OF BOTH •

Photo on front cover by Mae Mu on Unsplash Photo on back cover by Huebert World on Unsplash

Peanut Butter & Jelly Sandwich

3

Savoury

5

S AV O U R Y

Tabbouleh TOTAL PREPAR ATION TIME 20 MINUTES

SERVES 6

INGREDIENTS

D I R EC T I O N S

•

½ cup of bulgur

Soak the bulgur in the water for 10-15 minutes.

•

2 cups of water

•

4 cups of parsley leaves chopped

•

½ cup of mint leaves finely chopped

•

¾ cup of red onion or 10 green onions finely chopped the white part and some of the green

•

2 cups of tomatoes finely diced

•

1/3 cup of fresh lime juice

•

2/3 cup of extra virgin olive oil

•

Sea salt

Drain the bulgur in a fine colander, pressing to squeeze the water out.

Combine all the ingredients in a big salad bowl.

Season with olive oil, lime juice and salt to taste.

Refrigerate for at least 30 minutes before serving.

CHEF’S NOTES Tabbouleh is the quintessential Middle Eastern salad, made of chopped parsley, diced tomatoes and seasoned with olive oil and fresh lime juice.

From the kitchen of HIBAH OSMAN

Photo by Firas Hassoun

7

S AV O U R Y

My Dad’s Secret Salsa Recipe TOTAL PREPAR ATION TIME 05 MINUTES

SERVES 2

INGREDIENTS

D I R EC T I O N S

•

1 can (14.05 oz.) diced tomatoes, drained

Add diced tomatoes, Rotel, cilantro, green onions, and around a teaspoon of salt

•

1 can (10 oz.) Rotel, drained

to food processor. Pulse until everything is incorporated, around 20-30 seconds,

•

½ bunch cilantro, roughly chopped

or desired consistency is reached.

•

3 green onions, white and green portions thinly sliced

•

Salt to taste

Season to taste with salt, if needed.

Garnish with cilantro if you’re feelin’ fancy.

From the kitchen of Kelsey Trepka

Photo by Marvin Ozz on Pexels

9

S AV O U R Y

Eggplant Shakshuka TOTAL PREPAR ATION TIME 30 MINUTES

SERVES 2

INGREDIENTS

D I R EC T I O N S

•

1 large onion

Dice onions. Dice eggplant and tomatoes into ½” cubes. Place eggplant in a

•

1 medium eggplant

colander, and salt it to draw liquids out. Mince garlic finely.

•

Oil (I use olive/vegetable)

•

4 large tomatoes (or a can of diced tomatoes/ tomato sauce)

Heat large pan/skillet to medium heat. Add 1 tbsp oil and saute onion until it starts to turn translucent (about 5 min).

•

2-3 cloves of garlic

•

Salt & pepper to taste

•

½ tbsp cumin

•

½ tbsp dried oregano

•

4 eggs

•

Optional but recommended: Lemon juice,

Using a wooden or spatula, make 4 “holes” in the sauce, crack one egg into each

Fresh basil, Sriracha/hot sauce

hole. Cover pan with a lid and let it cook until whites of eggs start to set and

Add 2 tbsp oil and eggplant cubes. Let the eggplant brown for a few minutes until all have coloured evenly.

Add tomatoes to pan. Stir occasionally until they start to break down into a chunky sauce. Add garlic and spices, stir until evenly combined.

change from translucent to white (Note: this step depends on how cooked you like your eggs, but remember that the heat from the pan and sauce will keep cooking the eggs even when you turn off the heat) If using, add lemon juice, add fresh basil leaves, and/or give the pan a good drizzle of hot sauce.

Serve with your favourite flat bread straight out of the skillet! Enjoy!

CHEF’S NOTES This hearty, vegetarian-friendly meal is easy to throw together on a weeknight. I love eating it straight out of my cast-iron skillet because it keeps the dish hot, and there are less dishes to wash!

This version of the recipe was adapted from At the The Immigrant’s Table, “The best eggplant shakshuka”.

From the kitchen of ROWENA AUYEUNG

Photo by Jenn Kosar on Unsplash

11

TOTAL PREPAR ATION TIME 25 MINUTES

SERVES 4

INGREDIENTS

D I R EC T I O N S

Chicken:

Season both sides of the chicken breasts with salt and pepper. Lightly dredge

•

both sides of the chicken in the flour, shaking off the excess. Set aside.

2-3 boneless, skinless chicken breasts, butterflied and halved (4-6 halves total)

•

Salt and pepper

•

¾ cup flour

Sauce: •

2 tbsp unsalted butter, softened

•

1 clove garlic, minced

•

1½ tsp fresh oregano, minced

•

½ tsp sweet paprika

•

Salt and pepper

•

2 tsp olive oil

•

2 cups cherry or grape tomatoes (about 12 oz.)

•

1/3 cup dry white wine or chicken broth

•

1 tbsp minced fresh parsley

S AV O U R Y

Chicken with Tomato Herb Pan Sauce

In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.

From the kitchen of JAY DACON

Photo by Jay Dacon

13

S AV O U R Y

Chicken Piccata TOTAL PREPAR ATION TIME 25 MINUTES

SERVES 2

INGREDIENTS

D I R EC T I O N S

•

4 thin cut chicken cutlets

Place cutlets between sheets of plastic wrap gently pound to 1/2-inch thickness.

•

Kosher salt and pepper

•

2 large lemons

•

3/4 cup all-purpose flour

•

1/4 cup plus 1 tsp vegetable oil

•

1 shallot, minced

•

1 garlic clove, minced

•

1 cup chicken broth

•

3 tbsp unsalted butter, cut into 6 pieces

•

2 tbsp capers, drained

•

1 tbsp minced fresh parsley

Then, place cutlets in a bowl and toss with 2 teaspons salt and 1/2 teaspoon pepper. Set aside for 15 minutes.

Halve one lemon lengthwise. Trim ends from 1 half, halve lenthwise again, then cut crosswise 1/4-inch-thick slices; set aside. Juice remaining half and the whole lemon and set aside 3 tablespoons juice.

Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 2 cutlets in skillet, reduce heat to medium, and cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with 2 tablespoons oil and remaining 2 cutlets.

Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute. Add garlic and cook until fragrant, 30 seconds. Add broth, reserved leomon juice, and reserved lemon slices and bring to simmer, scraping up any browned bits.

Add cutllets to sauce and simmer for 4 minutes, flipping halfway through ismmering. Transfer cutlets to platter. Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer. Off heat, whisk in butter. Stir in capers and parsley. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

From the kitchen of JESSICA BENZ

Photo by Jessica Benz

15

S AV O U R Y

Longganisa and Garlic Rice TOTAL PREPAR ATION TIME 1 HOUR 10 MINUTES

SERVES 2-3

INGREDIENTS

D I R EC T I O N S

Garlic Rice:

Garlic Rice:

•

1 ½ cup white rice

•

3 cups water

•

2-3 cloves of garlic

•

Oil

•

Salt

•

Green onions (optional)

•

1 egg per person

Skinless Longganisa (Makes 26 links): •

1¾ lbs. ground pork

•

9 tbsp dark brown sugar

•

1 tbsp smoked paprika

•

3 tbsp vegetable oil

•

1¼ tbsp coarse salt

•

1 tsp ground black pepper

•

2 heads garlic

To cook the rice, rinse it until the water runs clear. In a pot, add the rice, water, and salt. Heat on medium heat until boil (about 7-10 minutes), then reduce to low heat.

After about 7 more minutes, fluff the rice.

While the rice cooks, mince the garlic.

After rice is done cooking, cover the bottom of the pan and heat the stovetop to medium heat.

Add the minced garlic and cook until brown. Add the rice and fry. Cook for about 8-10 minutes, mixing the garlic into the rice.

Remove from heat. Serve topped with chopped green onions and an egg per person (cooked to preference).

Longganisa Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.

In a large mixing bowl, combine ground pork along with all of the ingredients.

Mix well.

Cover the bowl. Refrigerate for 2 hours.

Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture is covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.

Refrigerate overnight.

Cook and serve for breakfast. Share and enjoy!

CHEF’S NOTES Longganisa is a sweet Filipino sausage commonly eaten for breakfast. You can make it yourself, but you can also just purchase it!

From the kitchen of GR ACE FOX

Photo by Grace Fox

17

S AV O U R Y

Grown Up Grilled Cheese TOTAL PREPAR ATION TIME 19 MINUTES

SERVES 4

INGREDIENTS

D I R EC T I O N S

•

8 Slices of sourdough bread

•

4 Slices of white cheddar cheese

Over medium heat, in a small skillet, melt 1 tablespoon of butter. Add in the sliced onions, stir often, for approximately 11-14 minutes, until soft.

•

4 Slices of pepper jack cheese

•

4 Slices of smoked gouda

•

8-12 slices of bacon

•

1-2 avocados, sliced thin

•

2 tomatoes, sliced thin

•

½ of an onion, sliced thin

•

3/4 cup of spring mix

•

5 tbsp of butter

•

2 tbsp of balsamic glaze or vinegar

Cook the bacon per the provided directions on package and then set aside for later use.

Place the cheese slices on the slices of sourdough bread and spread butter over the tops. In a skillet, over medium heat, cook until cheese is melted and the crust is a light golden brown.

Remove from heat and add bacon, sliced tomato, sliced avocado, spring mix, caramelized onions and drizzle with balsamic glaze or vinegar.

ENJOY!

From the kitchen of SHANNON MONROE

Photo by Dan Smedley on Unplash

19

S AV O U R Y

Smoked Salmon Pastry Pizza TOTAL PREPAR ATION TIME 40 MINUTES

SERVES 2–4

INGREDIENTS

D I R EC T I O N S

•

1 sheet puff pastry, thawed if frozen

•

2–3 tbsp everything bagel seasoning

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.

•

1 large egg + 1 teaspoon water, lightly beaten for egg wash

•

2/3 cup whipped cream cheese

•

3 to 4 oz. smoked salmon

•

Pickled onion for garnish

•

Dill, for sprinkling

•

Oregano, for sprinkling

•

Pepper, for sprinkling

•

Capers, for garnish

Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire pastry with the egg wash. Sprinkle the edges of the pastry with the everything bagel seasoning to form a crust.

Bake the puff pastry for 20 to 25 minutes, until it’s golden brown and puffy, If it’s puffed up a lot in the center, you can poke it with a fork to deflate it. Make sure you encourage it along the way.

Let the pastry cool slightly. Gently spread the cream cheese over the tart. This will lift a few flakey bits from the top of the pastry, but that’s okay, it’s just doing its job.

Whipped cream cheese is recommended because it’s not as heavy as the nonwhipped cream cheese for spreading.

Layer the smoked salmon on top of the cream cheese. Sprinkle on the pickled onions, fresh dill, capers, oregano, pepper and another pinch of everything seasoning.

Slice and serve!

CHEF’S NOTES For cream cheese, I usually like to go with an onion and chive spread, though I do go for the plain from time to time (classic).

As for the everything bagel seasoning, a lot of stores carry this like other seasoning, but there are recipies for it online as well!

This can be enjoyed as a breakfast, a snack for a few days, or whole meal. For a meal, I usually pair this with a refreshing peach and prosciutto salad.

Enjoy!

From the kitchen of Z LISENBEE

Photo from Shutterstock

21

Sweet

23

SWEET

Apple Waffle Cookies TOTAL PREPAR ATION TIME 1 HOUR

MAKES 3 DOZEN COOKIES

INGREDIENTS

D I R EC T I O N S

•

1½ cups dark brown sugar

Heat waffle iron. Beat the brown sugar and butter until well mixed. Mix in the eggs

•

½ cup shredded apple

and vanilla.

•

½ cup chopped pecans

•

½ cup (1 stick) butter or butter substitute,

•

2 eggs or egg substitute

•

1 tsp vanilla

•

1½ cups all-purpose flour

•

1 tsp baking powder

•

1 tsp cinnamon

Spray the waffle iron with no stick spray and drop dough by heaping tsp. Close

•

½ tsp salt

waffle maker and bake cookie for 1½ to 2½ minutes until done.

•

½ tsp nutmeg

softened

Topping: •

½ cup powdered sugar

•

½ tsp cinnamon

Mix in the flour, baking powder, 1 tsp cinnamon, salt and nutmeg.

Gently combine the shredded apple and chopped nuts.

On a small plate, combine the powdered sugar and ½ tsp cinnamon and have ready for when cookies are baked.

The cookie will be soft and fragile at this point. Carefully remove the cookies to a wire rack.

Cool 1 minute then dip the baked cookie into the powdered sugar mixture to lightly coat.

Cool completely on wire rack.

Repeat.

CHEF’S NOTES This hearty, vegetarian-friendly meal is easy to throw together on a weeknight. I love eating it straight out of my cast-iron skillet because it keeps the dish hot, and there are less dishes to wash!

This version of the recipe was adapted from At the The Immigrant’s Table, “The best eggplant shakshuka”.

From the kitchen of MO MARTISON

Photo by Alexandra Gorn on Unsplash

25

TOTAL PREPAR ATION TIME 40 MINUTES

MAKES 4 DOZEN COOKIES

INGREDIENTS

D I R EC T I O N S

•

½ cup / 3.5 oz / 90 g turbinado sugar

Preheat the oven to 350°F/ 180°C - racks in the top and bottom third of the oven.

•

6 oz / 170 g bittersweet chocolate

Line a couple baking sheets with unbleached parchment paper or silicon mat, and

•

2 cups / 8.5 oz / 245 g whole wheat pastry

place the large-grain sugar in a small bowl. Set aside.

flour (or all-purpose flour) •

1 tsp baking soda

•

4½ tsp ground ginger

•

½ tsp fine grain sea salt

•

½ cup / 4 oz / 113 g unsalted butter

•

¼ cup / 2 oz / 60 ml molasses

•

2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted

•

1½ tbsp grated fresh ginger, peeled

•

1 large egg, well beaten

SWEET

Sparkling Ginger Chip Cookies

Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.

In a large bowl whisk together the flour, baking soda, ground ginger, and salt.

Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.

We make them with about ½ tablespoon to a full tablespoon rolled into balls in your palm. From there, roll each ball in the sugar. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.

CHEF’S NOTES This hearty, vegetarian-friendly meal is easy to throw together on a weeknight. I love eating it straight out of my cast-iron skillet because it keeps the dish hot, and there are less dishes to wash!

This version of the recipe was adapted from At the The Immigrant’s Table, “The best eggplant shakshuka”.

From the kitchen of EMILY PAYNE Photo by Amnah Mohammad from Pexels Recipe courtesy of 101 Cookbooks by Heidi Swanson www.101cookbooks.com/archives/sparkling-ginger-chip-cookies-recipe.html

27

TOTAL PREPAR ATION TIME 1 HOUR 20 MINUTES

SERVES 10

INGREDIENTS

D I R EC T I O N S

Cinnamon Raisin Bread Pudding:

Peel and cube the apples.

•

8 cups raisin bread or 8 cups challah, cubed

•

2 apples, peeled and cubed

•

6 egg yolks (may use egg substitute)

•

3 whole eggs

•

1½ cups granulated sugar

•

¼ cup brown sugar

•

1 cup heavy cream (may use non-dairy creamer)

In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and

•

1 cup whole milk (may use 2%)

cinnamon and beat well.

•

1 tbsp vanilla

•

½ tbsp cinnamon

•

2 tbsp butter

Orange Butterscotch Sauce:

SWEET

Cinnamon Raisin Bread Pudding

In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.

Remove from heat.

In a 10” x 8” pan, layer bread cubes and apple cubes.

Pour mixture over bread and apple cubes and allow to sit 15 minutes.

Place pan with apples and bread in a larger pan and fill with water to 1” of the top.

Back in 350°F oven for 35 minutes or until knife comes out clean.

•

2 tbsp unsalted butter

•

¼ cup brown sugar

Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce,

•

¼ cup orange liqueur

you may also drizzle with melted vanilla ice cream.

•

1 orange, squeezed

•

¼ cup heavy cream Orange Butterscotch Sauce: In sauce pan melt butter, then add brown sugar and allow to bubble.

Add orange liqueur and fresh orange juice and allow to reduce to half.

Add heavy cream and reduce until lightly thickened.

CHEF’S NOTES I love this recipe and make it every year for Thanksgiving and Christmas!

From the kitchen of DANNY SHERVINGTON-BAIR Photo by Digna Cassens from Pixabay Recipe courtesy of Food.com www.food.com/recipe/cinnamon-raisin-bread-pudding-with-orange-butterscotch-sauce-14798

29

SWEET

Deep Dish Apple Pie TOTAL PREPAR ATION TIME 2 HOUR 15 MINUTES

SERVES 8

INGREDIENTS

D I R EC T I O N S

Perfect Pie Crust (Makes two 10-inch crusts):

Perfect Pie Crust:

•

12 tbsp unsalted butter, very cold (1½ sticks)

•

3 cups all-purpose flour

•

1 tsp kosher salt

•

1 tbsp granulated sugar

•

1/3 cup vegetable shortening, very cold

•

6 to 8 tbsp ice water (about ½ cup)

Dice the butter and return it to the refrigerator while you prepare the flour mixture.

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate

Deep Dish Apple Pie: •

4 lbs Granny Smith apples, peeled, quartered

•

zest of 1 lemon

•

zest of 1 orange

•

2 tbsp freshly squeezed lemon juice

•

1 tbspfreshly squeezed orange juice

•

½ cup granulated sugar (plus 1 tsp to sprinkle

for 30 minutes.

& cored

on top)

Deep Dish Apple Pie: Preheat oven to 400°F. Slice each apple quarter in thirds lengthwise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice.

•

¼ cup all-purpose flour

If using PERFECT PIE CRUST: Cut the dough in half. Roll each piece on a well-floured

•

1 tsp kosher salt

board into a circle, rolling from the center to the edge, turning and flouring the dough

•

¾ tsp ground cinnamon

to make sure it doesn’t stick to the board. Fold the dough in half, place in the pie pan,

•

½ tsp ground nutmeg

and unfold it to fit the pan. Drape it over the pie pan to extend about ½ inch over the

•

1/8 tsp ground allspice

•

Perfect Pie Crust or one (15-ounce) package refrigerated pie dough (such as Pillsbury) at

•

rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.

When ready, repeat the process with the top crust.

room temperature

If using REFRIGERATED PREPARED PIE DOUGH: The round of pie dough that will be

1 egg beaten with 1 tablespoon water, for

used for the base must be rolled out to be slightly larger than normal. Make certain

egg wash

that it will line the plate and cover the sides with enough to meet or slightly extend over the rim. The goal is to have enough dough all around so that the second layer can be tucked under that edge and sealed all the way around.

When ready, repeat the process with the top crust.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and, if necessary, trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork.

Brush the entire top crust with the egg wash, sprinkle with 1 tsp sugar, and cut four or five slits.

Place the pie on a sheet pan and bake for 1 to 1¼ hours, or until the crust is browned and the juices begin to bubble out.

Delicious served warm or chilled.

From the kitchen of BETHANY FOSS Photo by Nathan Dumlao on Unsplash Recipe courtesy of Ina Garten

31

TOTAL PREPAR ATION TIME 1 HOUR 50 MINUTES

SERVES 8

INGREDIENTS

D I R EC T I O N S

Pumpkin Ale Reduction:

Pumpkin Ale Reduction:

•

2 cans pumpkin puree

•

1 cup pumpkin ale (I use Southern Tier Pumking Imperial Ale, or Elysian Brewing

SWEET

Pumpkin Ale Cheesecake

Cook on low heat in a med saucepan until reduced by half. Let cool before making cheesecake filling.

Great Pumpkin. However, any pumpkin ale will do!)

•

1 tbsp maple syrup

Ginger Snap Crust:

Ginger Snap Crust:

Wrap the exterior of your 9-inch spring form pan in two layers of tin foil. Grind

•

3 cups of cookie crumbs (Trader Joe’s ginger

cookies and brown sugar in a food processor, process until only crumbs are left.

snaps preferred)

While the food processor is still running, add the melted butter and process until

•

3 tbsp light brown sugar

it resembles wet sand. Dump the mixture into the bottom of the springform pan.

•

3-4 tbsp melted butter

Press into the bottom and sides until well compacted.

Cheesecake Filling: •

24 oz cream cheese

•

4 large eggs

•

2 egg yolks

•

2 cups pumpkin ale reduction

•

½ cup brown sugar

In the bowl of a stand mixer, add the brown sugar, white sugar and cream cheese.

•

¾ cup white sugar

Mix until well combined on low to medium speed. One at a time, add the eggs,

•

2 tsp cinnamon

yolks and vanilla, mixing until well combined and scraping the bottom of the bowl

•

1 tsp nutmeg

before adding the next egg. Add the pumpkin ale reduction, fragrant spices and

•

½ tsp ginger

sea salt, mix until very well combined. Sprinkle the corn starch over the bowl and

•

½ tsp fine sea salt

stir on medium speed until just combined.

•

2 tbsp corn starch

Cheesecake Filling: Preheat oven to 350°F.

Pour the filling over the crust. Place your filled spring form pan into a Roasting Size Deep Foil Pan then gently slide into the oven. Pour hot water around the spring form pan to form a 1-inch water bath. Be sure not to drip any water onto your cheesecake. Bake at 350°F for 60 to 80 mins or until the center no longer wobbles when you jiggle the spring form pan. When done, it will still look barely wet in the center. Remove spring form pan from water bath and place on counter to cool. Lay a warm damp rag over the spring form pan while the cheesecake cools to prevent the top from cracking. After cooling for 1 hour, chill in fridge for at least 3 hours. Enjoy!

From the kitchen of MORGAN & K AT Y MURPHY

Photo by Morgan Murphy

33

SWEET

Texas Sheet Cake TOTAL PREPAR ATION TIME 1 HOUR 50 MINUTES

SERVES 8

INGREDIENTS

D I R EC T I O N S

Cake:

Cake:

•

2 cups flour

•

2 cups sugar

•

1 tsp baking soda

•

½ tsp salt

•

½ cup buttermilk

•

2 large eggs

•

1 tsp vanilla

•

2 sticks butter unsalted

•

4 tbsp cocoa

•

1 cup water

Frosting:

Preheat oven to 350°F. Spray a jelly roll pan with non-stick cooking spray.

In large mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.

In small mixing bowl, combine buttermilk, eggs, and vanilla. Set aside.

In saucepan on medium heat, add butter, cocoa, water. Bring this mixture to a boil, stirring frequently.

Add saucepan mixture to the large bowl of dry mixture. Mix to combine.

•

½ cup butter 1 stick

•

6 tbsp buttermilk

•

1 lb. confectioners sugar

Pour mixture into jelly roll pan. Bake 15-20 minutes or until toothpick comes out

•

4 tbsp cocoa

clean.

•

1 tsp vanilla

Quickly add the wet ingredients and mix.

Place on wire rack to cool and make the frosting.

Frosting: Melt in a saucepan, butter, 4 tbsp cocoa and 6 tbsp buttermilk and stir to combine. Bring to a boil, stirring frequently.

Add confectioners’ sugar and vanilla and stir to combine.

Pour evenly over warm cake.

Let frosting cool, then cut and serve.

From the kitchen of CL AIRE PELLET TIERE

Photo by Saveurs secretes from Pexels

35

SWEET

Traditional Czech Kolache TOTAL PREPAR ATION TIME 2 HOURS 15 MINUTES

MAKES 60

INGREDIENTS

D I R EC T I O N S

Sweet Bread Dough:

Sweet Bread Dough:

•

2 tbsp yeast

•

½ cup lukewarm water

•

1 tsp sugar

•

7 cups flour, All Purpose works well

•

1 cup granulated sugar

•

2 tsp salt

•

2 cups milk

•

1 cup canola oil

•

2 eggs, slightly beaten

Poppy Seed Filling: •

1 cup ground poppy seeds

•

1½ cup milk

•

3 tbsp corn syrup

•

¾ cup sugar

•

1/8 tsp salt

•

2 tbsp unsalted butter

•

1½ tbsp flour

•

1 teaspoon vanilla

Pour warm water in a small bowl, slowly adding yeast and 1 teaspoon sugar, stirring until dissolved. Let set until bubbly. Place flour, sugar, and salt in mixer bowl, stir with wire whisk. While yeast is working, pour the milk in a 4-cup measure and heat in microwave to lukewarm (or heat milk to lukewarm in pan on the stove). Add oil, beaten eggs, and yeast mixture to milk. If using a stand mixer with a dough hook, slowly mix at speed 1, gradually pouring liquid ingredients over flour, about 30 seconds to 1 minute.

Continue at Speed 2 for 10 minutes or until dough clings to hook and cleans side of bowl. If dough is too thin, now is the time to add ½ cup flour. (If you do not have a dough hook, a hand mixer will work fine until all ingredients are well mixed. Continue mixing until flour is worked in with a wooden spoon approx. 10 minutes.)

Pour a few drops of oil on dough and gently pat to coat with oil. Dough may look sticky before adding a little oil to mix with hands, but it will work up nicely. (Trust me!!! Lydia says!!!) Cover bowl with a cloth and place in draft free area. Let dough rise until doubled.

Knead the dough in the bowl, getting the air bubbles out, and let rise again for 30 minutes. You are now ready to make Kolache.

Time to turn on oven to 375°F.

Poppy Seed Filling: (Can be done in advance and stored in airtight container in refrigerator until needed. Let mixture warm to room temperature before filling) Place poppy seeds, milk, syrup, sugar, salt, and butter in glass container and microwave for 5-8 minutes on medium high setting. Stir and microwave another 5-8 minutes. Stir.

Add 1½ tablespoons flour and microwave 5 minutes more. Remove from microwave and add 1 teaspoon vanilla and cool.

CHEF’S NOTES This recipe was written by my grandma, Verna Trepka, while watching her mother, Lydia Slepicka, make kolache. It took a long time to create this recipe, since Lydia always made this from memory and had instructions with “until it looks right.” There is still a bit of vague direction in this recipe, but I’ve added a few notes to help. Also, there are a lot of other fillings for kolache, but poppy seed was my favorite growing up.

Bread dough can also be baked as rolls, just brush rolled dough balls with beaten egg and bake in 375 degree oven for 10 minutes or until they are golden.

Baked kolache and rolls can be stored in an airtight container for a week. These also freeze very well for up to a year.

Assemble the Kolache: Sprinkle a little flour onto bread board or counter surface, just enough to keep the dough from sticking. Scrape the dough onto floured surface, patting dough gently with floured hands. Divide dough into 5 portions. Starting with 1 divided portion, cut into a dozen equal pieces with a dough scraper or knife. (This is the secret never recorded in writing, but I have tried my best to explain next. It sounds easy enough, but I think this is the magic part to make this fluffy bread) Roll each piece into a ball: place dough in palm of left hand and cup lightly around dough with right hand, rolling the dough around palm with thumb and pinky finger until dough is smooth for about 1 minute. Place each dough ball onto cookie sheet sprayed with cooking oil. Repeat with remaining divided dough.

After each pan is filled, set aside, cover with tea towel, and let rise for 30 minutes.

Make indentation in center of dough balls and spoon in poppy seed filling. Let rise 20 or so minutes. Bake in 375°F oven for 10-15 minutes, or until bread is lightly golden.

Brush bread dough lightly with oil. Place on wire rack to cool. Repeat with remaining dough balls.

From the kitchen of KELSEY TREPK A

Photo by Vitezslav Vylicil from Pexels

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...a little bit of both 39

S W E E T X S AV O U R Y

Peanut Butter Jelly TOTAL PREPAR ATION TIME 2 MINUTES

SERVES 1

INGREDIENTS

D I R EC T I O N S

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2 slices sandwich bread

Spread the peanut butter on one piece of bread.

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2 tbsp peanut butter

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2 tsp grape jelly or strawberry jam

Spread the jelly on the other side.

Put the two pieces of bread together to form a sandwich.

Toddler adaptation: Cut off crusts before serving.

From the kitchen of DANIEL MEEKER

Photo by Polina Tankilevitch from Pexels

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From our kitchens to yours A 2020 COLLECTION