2021 Taste of Landon Cookbook by Landon School

This cookbook represents a taste of the rich cultures and traditions that have shaped and enriched Landon over the years. Thank you to the families who have contributed to the Taste of Landon over the years and made it into the wonderful community event that it is today.

The Recipes… Appetizers Section A

Air-Fryer Spicy Korean Chicken Wings Baked Brie the Dreux Way Brazilian Cheese Muffins Buffalo Chicken Dip Kabalagala (Uganda Pancakes) Lemony Hummus Poulin Family Antipasto Tomato Tart Traditional Chick Pea Salad (Chaat)

Soups and Salads Section B Butternut Squash Farro Salad Chippewa Soup Gazpacho Goat Cheese Pecan Salad Irish Potato Soup with Irish Soda Bread Mom’s Great Chili Sweet and Sour Soup

Main Dishes Section C 3rd Generation Maryland Crabcakes Arepa Benachin Black Sesame Glutinous Rice Dumplings Butter Chicken Chicken Kabob Chicken Paprikash Creole jambalaya Crunchy Parmesan Chicken Empanadas Gong Bao Prawns with Cashew Nuts Greek Island Shrimp Korean LA Short Ribs Lazy Lasagna Miso Glazed Salmon Moussaka Palak Paneer Pastitsio Shrimp Casserole Shrimp Fried Rice Veprova Pecene Roast Pork

Side Dishes Section D Apricot Noodle Kugel Bohemian Dumpling Easy Lo Mein Homemade Mustard Kugel Singapore Carrot Cake

Desserts Section E

Apple Crisp Arroz con Leche (Rice Pudding) Banana bread Chocolate Chip Cookies Dessert Tribute to Mary Lee Banfield: Mt Gay Boozy Cake Flourless Chocolate Cake German Walnut Kipfels Nanaimo Bar Rice pudding (Firni) Russian Tea Cookies South African Melktert

Appetizers Air-Fryer Spicy Korean Chicken Wings……………page 1 Baked Brie the Dreux Way.…………………………….page 2 Brazilian Cheese Muffins.……………………………...page 3 Buffalo Chicken Dip page.……………………………...page 4 Kabalagala (Uganda Pancakes).………………………page 5 Lemony Hummus..…………………………………………page 6 Poulin Family Antipasto..……………………………….page 7 Tomato Tart..………………………………………………...page 7 Traditional Chick Pea Salad (Chaat)………………..page 8

Section A

Air-Fryer Spicy Korean Chicken Wings “We like to make the chicken wings in the air fryer instead of deep frying them in oil. This is a healthy option for those who love spicy chicken wings.” -Nancy Nancy Kim TJ Kim ‘22

Ingredients 2 pounds of chicken wings 3/4 cup cornstarch 1 teaspoon garlic powder 1/4 teaspoon salt 3 tablespoons garlic minced 1 tablespoon Sriracha sauce 1/4 cup rice vinegar 1/2 cup brown sugar 1 teaspoon soy sauce 1 teaspoon Korean red pepper flakes

Recipe 1.

Preheat the air fryer to 400 degrees.

In a small bowl, combine the corn starch, garlic powder and salt. Toss the chicken wings in the cornstarch mixture.

Place the chicken wings in the air fryer (making sure that they do not overlap) and cook for 30 minutes, turning and rotating them every 10 minutes.

Meanwhile, make the sauce. Put the minced garlic, Sriracha sauce, rice vinegar, brown sugar, soy sauce, and Korean red pepper flakes for the glaze in a small saucepan. Whisk it all together and bring it to a boil.

Once the glaze comes to a boil, turn off the heat and set it aside to cool. When the chicken wings are fully cooked and crispy, toss the wings with the glaze making sure to coat each piece evenly. Section A, Page 1

Baked Brie the Dreux Way A classic recipe from the original “Dining in the Den”

Ingredients A round of brie cheese

Set oven to the temperature on the roll container. Use baking time for rolls as well. Without preserves: Wrap brie round with Pillsbury dough and make sure it is completely sealed all over. Place on pizza pan or cookie sheet. Bake until crisp and light brown. Serve right out of the oven with crackers or slices of French bread.

With preserves: Slice white skin layer off top of the round brie. Carve out a little brie from the center. Spread some preserves into the center and then over the top of the round. Cover entire round then with roll dough and make sure it is completely sealed. Bake on cookie sheet and serve hot with crackers or slices of French bread.

1 or 2 containers of Pillsbury crescent rolls Fruit preserve of your choice, optional

Joan Dreux P’12

Recipe

Section A, Page 2

Brazilian Cheese Muffins A great gluten-free treat!

Ingredients 1 Egg 1/4 cup Olive Oil 2/3 cup Milk 1 1/2 cups Bob’s Red Mill Tapioca Flour

Recipe 1. Preheat oven to 400°F and grease a 12-cup muffin tin. 2. Blend ingredients together in a standing mixer or blender, stopping to scrape down the sides with a spatula. 3. Pour batter into greased muffin tins. 4. Bake for 20 minutes until tops are browned.

1/2 cup mixed Cheddar and Monterey Jack Cheeses shredded (or any kind of shredded cheese) 1/2 tsp Salt Jessica Langdon Justin Langdon ‘22 Zach Langdon ‘19 Section A, Page 3

Buffalo Chicken Dip Buffalo Chicken Dip is an easy classic that features three different layers of flavors including chicken(Rotisserie works well) mixed with your favorite hot sauce (We use Crystal!), cream cheese, Hidden Valley ranch dressing and, of course, lots of cheese! This is Phelps 's favorite dip for football season. This is what he wanted to submit....may not be fancy enough! :) Jacqueline Henry Phelps Henry ‘25

Ingredients 4 boneless skinless chicken breasts (rotisserie or boiled and shredded) 12 ounce bottle hot sauce (Crystal) 16 ounces cream cheese 16 ounce bottle ranch dressing. (Hidden Valley) 6 ounces Monterey Jack cheese (shredded (about 1½ cups)

Recipe

Preheat oven to 350 degrees F.

In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3quart baking dish. In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer. Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers."

6 ounces cheddar cheese (shredded (about 1½ cups) Section A, Page 4

Kabalagala (Uganda Pancakes) Kabs in short Kabalagala is famous street food in Uganda; it is made from cassava flour, mashed overripe sweet bananas. They are gluten-free, sugarfree. It is served best with a hot cup of coffee or tea. Anita Aligawesa Daniel Robinson ‘22

Ingredients Ripe Bananas

Recipe 1.

Peel the bananas and mash them in a bowl.

Start adding flour while mixing until the mixture is thick enough to knead. The amount of flour is dependent on the number of bananas and their water content.

Knead the dough, adding flour until the mixture is no longer sticky.

Place dough on a lightly floured surface and roll it to about 1/4 inch thick. At this time, begin heating oil in a frying pan.

Using a cookie cutter or any circular cutter, glass, cut the dough into circles.

Place piece by piece the cut pieces into the hot oil. Cook until one side turns golden brown then flip n cook until done.

Let them cool and serve with a drink of choice.

Cassava Flour Pepper for a spicy taste (optional) Oil for deep frying

Did you know?

“An area in the city of Kampala, Uganda is named after the pancake. Kabalagalas became very famous as a cheap alternative to cakes and bread during the Idi Amin Regime, as they were affordable and filling." -Anita

Section A, Page 5

Lemony Hummus Ingredients 2 c. canned chickpeas, drained, liquid reserved 1-1/2 t. salt 4 garlic cloves, minced 8 dashes Tobasco sauce 1/3 c. tahini ( sesame paste) 6 T. freshly squeezed lemon juice(2 lemons) 2 T. liquid from chickpeas or water

Recipe Place all the ingredients in the bowl of a food processor equipped with a steel blade and process until the hummus is coarsely pureed. Serve chilled or at room temperature with pita bread or endive leaves. The hummus can be drizzled with olive oil and sprinkled with toasted pine nuts and keeps about a week in the refrigerator.

Kristin Tollin P’11 Section A, Page 6

Poulin Family Antipasto “Nathan's dad's family has passed this recipe down through generations, it is ever present at our family gettogethers. Great for parties!” -Caty Caty Poulin

Ingredients 2 Diced Carrots 2 Diced Celery Stalks 1 Clove Minced Garlic 1/2 cup Ketchup 1 Small Can Flat Anchovies 1/2 Cup of Olive Oil (optional) 1/4 Cup of Red Wine Vinegar 9 Oz. Can of Tuna in Oil 4 Oz. Can of Sliced Mushrooms 1 Green Bell Pepper Diced 7 Oz. Can of Sliced Black Olives 1 Jar Pearled Onions 1 Bay Leaf 1/4 Teaspoon Pepper 1/3 Teaspoon Salt

Recipe Prepare in 15 minutes, chill overnight. Serves 20 1.

Parboil the carrots and celery.

Combine above with the next five ingredients and boil for one minute.

Add remaining ingredients and boil for one minute. Let cool to room temperature and then refrigerate overnight. Serve with crackers or appetizer-sized bread slices.

Nathan Poulin ‘24 Section A, Page 7

Tomato Tart Ingredients

1. Preheat over to 400°F.

1 1/2 lbs. Tomatoes (any variety will do)

2. Slice 1 1/2 lbs. of tomatoes and lightly pat dry between paper towels.

1 Sheet Puff Pastry (half of a 17.3oz. pkg)

3. On a lightly floured surface, roll 1 sheet puff pastry into a 12-inch square.

Kosher Salt

4. Place on parchment-lined baking sheet.

Black Pepper

“Favorite of my boys. Can be eaten as a meal or cut up into bite size pieces and served as an appetizer.”

2/3 C. Heavy Whipping Cream

-Leanne

Recipe

5. Arrange tomatoes on pastry.. 6. Sprinkle with kosher salt and black pepper. 7. Bake about 20 minutes or until edges are puffed and golden.

1-2 Garlic Cloves minced

8. Meanwhile, in a small saucepan, combine 2/3 cup heavy whipping cream and 1 to 2 minced garlic cloves.

2 C. Finely Shredded Parmesan Cheese (4 oz.)

9. Bring to a boil; reduce heat.

Fresh Basil (may shred or leave whole)

11.Stir in 2 cups finely shredded Parmesan Cheese.

10.Boil gently 5 minutes or until slightly thickened. 12.Heat and stir until smooth.

Leanne Bjornson

13.Spoon some cream mixture over tart and sprinkle with fresh basil leaves.

Braxton Bjornson ‘22

14.Serve with remaining cream sauce. From Joanna Gaines-Magnolia Journal Summer 2017

Section A, Page 8

Traditional Chick Pea Salad (Chaat) “This chickpea salad is a staple as a snack in Pakistan and is served as an appetizer/snack and is also served on holidays. The chickpeas with lots of vibrant vegetables and a tamarind spicy sauce and yogurt, along with crunchy crackers is a delicious and popular dish.” - Saima Saima Ahmad Obaid Ahmad ‘89

Ingredients Chickpeas - Boiled and drained Potatoes - Boiled, and Cubed

Recipe Spices: Salt Red Chilies - Powder

1. Heat a little oil in a deep pot and sizzle cumin seeds and dry red chilies in it. 2. Add the chickpeas and fry them over high heat for about 10 minutes.

Tomatoes - Cut in Cubes

Whole Dry Red Chilies

Onions - Chopped Finely

Curry Leaves - Fresh or Dried

4. Add all the spices to taste and then add tamarind sauce, yogurt, mint chutney.

Cumin Seeds Chaat Masala

5. Cook for about 5 minutes and turn off the heat. Now add all the vegetables and save cilantro for the end.

Papri*(Crackers meant as a topping)

6. Please add cilantro and papri (crackers) as you are ready to serve. Enjoy!

Green Chilies (Optional) Cilantro Lemon Juice Plain Yogurt

3. Add lemon juice next and fry for another few minutes.

Tamarind Sauce* (Available *Available in in Pakistani/Indian Stores) Pakistani/Indian Stores Mint/Coriander Chutney* Oil

Omar Ahmad ‘19 Ozair Ahmad ‘14

Section A, Page 9

Soups & Salads Butternut Squash Farro Salad………page 1 Chippewa Soup……………………………page 2 Gazpacho…………………………………….page 3 Goat Cheese Pecan Salad…………….page 4 Irish Potato Soup with Irish Soda Bread………………………page 5 Mom’s Great Chili………………………..page 6 Sweet and Sour Soup…………………..page 7

Section B

Butternut Squash Farro Salad A Fresh, rustic, hearty meal/salad

Ashley Farland

Ingredients Butternut Squash 4 fresh thyme sprigs Mint Basil Farro Radish pumpkin seeds Pistachio For sherry vinaigrette 2 tsp. sherry vin 1 minced shallot 1 tsp. Dijon mustard ½ tsp. honey ¼ C. EVOO

For Salad:

Recipe

Cube Butternut Squash in a pan roast (let cool)

Fully cook farro (ancient grain) in salted water with 4 fresh thyme sprigs (let cool)

Toast pumpkin seeds and pistachio

Clean and tear fresh basil and mint

For dressing: Combine sherry vin, minced shallot, Dijon mustard, honey, and EVOO. Blend Assemble all cold ingredients and dress with vinaigrette to your liking.

Quinn Farland Section B, Page 1

Chippewa Soup There is background to this recipe which adds to its spice. As a young Bear, my family went hunting in Pennsylvania during holidays. Over those occasions, I developed a friendship with the cook. One of the most loved items on his menu was a hunting soup; it created a warm feeling in the stomach as you headed out to the fields.. I loved it and asked the cook for the recipe. He smiled at me and said that it was a secret and not even the owner knew it. According to legend the soup came from the Native American tribe's chefs. Later that evening I found a note with the below recipe, almost verbatim (N.B. the memory is 55-60 years old). The handwritten note included a message: Sandy, because you like cooking, here are the ingredients. Don’t tell anyone that you have it.” The chef has since moved to the Great Kitchen in the sky; so, I can share it now:

Sandy Murdock ‘65

Ingredients Equal amounts of tomato and split pea soups Onions Carrots

Recipe [the below is all that he wrote, but it works for me, my sister, my two sons (Bears) and two daughters-in-law.] 1. Mix equal amounts of tomato and split pea soups; canned Campbell soup is fine.

Celery

2. In large skillet, sauté chopped onions, carrots, and celery with ham hock.

Ham hock

3. Use enough butter to coat all the ingredients.

Butter Curry Heavy cream Salt and pepper

4. After all are coated, sprinkle curry powder over all the vegetables (the more curry, the spicier). 5. Continue to sauté until all the pieces are slightly soft. 6. Sauté vegetables and put with the ham hock in the soup; simmer for 2 hours. 7. Remove all the vegetables and ham hock from the soup; add just enough heavy cream to turn the mixture a golden color. 8. It’s great hot and surprisingly good cold.

1942*/1965/1988/1992 Section B, Page 2

Gazpacho Ingredients 1 sm. to med. Onion 1. 1 green bell pepper 1 cucumber, peeled 2. 3 tomatoes, peeled 2 T. lime juice ¼ c. olive oil 3. ¼ c. red wine vinegar ½ t. salt 1/8 t. cayenne pepper Fresh ground black pepper 2 T. Worcestershire sauce 1 (46oz.) can tomato juice Celery, optional Corn, optional Jalapeno, optional

Recipe Chop onion, bell pepper, cucumber, tomatoes, celery and jalapeno. Put vegetables in a large pitcher. Add remaining ingredients and mix. Chill thoroughly before serving.

Ellen Kleinknecht P’13, P’19 Section B, Page 3

Goat Cheese Pecan Salad This is the salad that I sent for the Middle and Upper school faculty/ staff appreciation luncheon. I received a lot of compliments on it and many requests for the recipe. My secret is out, it is so easy. - Joan Joan Vassos P‘09, P’15

Ingredients 1 bag spring mixed greens 1 bag chopped Romaine 1(12oz) bag Craisans 2 (5oz each) bags Emerald glazed pecans 3 (4oz each) containers crumbled goat cheese 1 container grape tomatoes, halved Dressing¼ cup vegetable oil ¼ cup balsamic vinegar ¼ cup water 2 Tbsp sugar 2 Tbsp yellow mustard 1tsp salt ½ tsp pepper

Recipe Toss ingredients for salad together. Whisk together dressing ingredients and pour desired amount on salad.

Section B, Page 4

Irish potato soup Served with Irish soda bread…

5 cups stock, vegetable or chicken

For Soup

5 cups lager (harps)

Combine stock, lager in large pot over med heat.

Simmer potatoes 30 minutes.

Stir cream, leek, garlic, thyme

simmer 10 minutes. Add salt and pepper

sprig thyme

Melt cheese in soup one cup at a time

salt and pepper

Blend.

5 C shredded cheddar cheese

For Irish Soda Bread

For Irish Soda Bread:

Preheat oven 325 and grease 9x5 pan

Combine flour, baking soda, sugar, salt and baking soda.

Blend eggs and buttermilk, add to flour mixture.

salt

Stir in butter.

1 tsp baking soda

Pour into pan and bake 65 minutes or until toothpick comes out clean. Wrap in foil for several hours or over night for best flavor

2 1/2 lbs Yukon potatoes 5 c heavy cream 1 leek 1/2 teaspoon chopped garlic

3 cups flour, 1 Tulsa baking powder 1/3 sugar

Betty Topercer Gavin Topercer Vaughn ‘22

Recipe

Ingredients

1 egg 2 cups buttermilk 1/4 C melted butter

Section B, Page 5

Mom’s Great Chili Recipe

Ingredients Sharp Cheddar cheese, shredded 2 lbs, ground beef 4 med. onions, chopped (about 2 c.) 2 (1 lb. 12oz. each) cans diced tomatoes 1 T. sugar 2 T. chilli powder 2- ½ t. salt 2 (15-1/2 oz. each) cans dark kidney beans, drained, ( reserve liquid) 1 (8 oz.) can tomato sauce

Cook and stir onion and ground beef in large roasting pan or Dutch oven until meat is brown and onion is tender. Drain off fat.

Stir in tomatoes, reserved kidney bean liquid, the tomato sauce and seasonings. Heat to boiling.

Reduce heat; simmer uncovered for 1 hour and 15 minutes.

Stir in beans. Simmer, stirring occasionally, about 15 minutes or until desired consistency is reached.

Season to taste. Garnish each serving with shredded sharp Cheddar cheese.

Christine Curto ‘14 Section B, Page 6

Sweet and Sour Soup Recipe

This is the best sweet and sour soup made by my darling husband. He is a talented cook who doesn’t use measurements, but the food usually turns to be best. - Isabel Isabel Luo and Cliff Fan Jeh-Lei Fan’ 25

Ingredients •1 ounce dried woodear mushrooms •1 bunch green onions cut into thirds •8 cloves garlic •12 black peppercorns •12 cups chicken stock •2 tablespoons vegetable oil •1/2 pound pork tenderloin sliced thinly into 2" pieces (dried mushroom for vegetarian dish) •1 tablespoon ginger grated •1 cup bamboo shoots sliced thinly •1 tablespoon red chile paste •1/2 cup low sodium soy sauce •1/2 cup rice vinegar •1 teaspoon white pepper •1/4 teaspoon sugar •1 pound firm tofu cubed or thinly sliced •2 large eggs beaten (optional) •2 tablespoons cornstarch mixed into 1/4 cup water •green onions for garnish

1. Add the mushrooms to boiling water and let sit in a small bowl for 30 minutes before slicing very thinly and discarding any pieces that are still very tough. 2. Add the green onions, garlic cloves, onion and peppercorns to a bouquet garni bag or to a large dutch oven or heavy bottomed pot with the chicken stock and bring to a simmer for 20 minutes until reduced by 1/3 (If you didn't use a bag, fish out the ingredients) then keep on low heat while you continue cooking. 3. In a large skillet add the oil on medium-high heat and cook the pork tenderloin then remove from the pan and add in the ginger, bamboo shoots, chile paste, soy sauce, rice vinegar, white pepper and sugar stirring well to combine and bring to a boil before moving the mixture to the dutch oven with the chicken stock. 4. Add the mushrooms to the pot along with the tofu and the cornstarch/water mix and bring the heat back up to medium-low for 10 minutes 10 minutes. 5. Stir the soup in a clock-wise direction at a slow speed and slowly pour in the eggs while whisking slowly to cook the egg while it also spreads out while it cooks (be careful not to let it cook in a giant puddle or in too thin of a stream). 6. Garnish with green onions if desired. Tips - please don’t put all the rice vinegar once. You can add the last 1 or 2 tablespoons in discretion to fine tune the sourness of the soup. It’s same for chile paste and white pepper. The key for a good sweet and sour soup is to maintain a good balance between two tastes: spicy and sour.

Section B, Page 7

Main Dishes 3rd Generation Maryland Crabcakes…………page 1 Arepa……………………………………………………….page 2 Benachin………………………………………………….page 3 Black Sesame Glutinous Rice Dumplings…..page 4 Butter Chicken………………………………………….page 5 Chicken Kabob………………………………………….page 6 Chicken Paprikash…………………………………….page 7 Creole Jambalaya………………………………………page 8 Crunchy Parmesan Chicken……………………....page 9 Empanadas………………………………………………..page 10

Section C

Main Dishes, cnt. Gong Bao Prawns with Cashew Nuts…………..page 11 Greek Island Shrimp……………………………………page 12 Korean LA Short Ribs…………………………………..page 13 Lazy Lasagna……………………………………………….page 14 Miso Glazed Salmon……………………………………page 15 Moussaka……………………………………………………page 16 Palak Paneer……………………………………………….page 17 Pastitsio………………………………………………………page 18 Shrimp Casserole………………………………………..page 19 Shrimp Fried Rice………………………………………..page 20 Veprova Pecene Roast Pork…………………………page 21

Section C

3rd Generation Maryland Crab Cakes Ingredients 1 lb. crabmeat ( jumbo or lump) ¼ c. mayonnaise 2 T. fresh parsley, chopped ½ t. salt ½ c. fresh white bread crumbs (no seasoning added) 2 lg. eggs, beaten 1 stick salted butter

Recipe 1.

Combine first six ingredients (not butter) and gently stir to blend well.

Saute crab cakes until golden brown on each side, about 4 to 6 minutes per side in butter.

Serve with sauce on the side ( 1 part Dijon mustard, 2 parts mayonnaise with a few drops of Worcestershire sauce). Makes 8 medium cakes, 2 per person for dinner.

Kate Gewirz Section C, Page 1

Arepa “An Arepa is a circular doughy meal made of Maize dough. Can be made in a multitude of ways and can be found throughout South America with different names and ingredients. Our is a Colombian Arepa from the ‘Norte de Santander’ region.” -Susana Susana Eusse Thomas Eusse ‘23

Ingredients

Recipe (this recipe is very forgiving so don't stress out about doing it to the letter)

2 1/2 cups of water 1. Grab a large bowl and combine all the ingredients within it. Knead 2 cups of PAN cornmeal until homogenous. ½ cup of shredded cheese (to taste) 1 teaspoon of salt 2. Grab two plates and some non-stick paper. 3. Make a ball (think the size of a tennis ball) 4. Line the two plates with the non-stick paper and squish the ball of dough in between them. 5. Lean towards the thin side as this minimizes the chance of the center being underdone. Try to keep the thickness consistent throughout the patty, as this ensures even cooking 6. Preheat a pan to medium heat and lightly oil. Place your dough circle into the pan and wait until cooked. When you notice a nice brownish outer layer, flip and cook the other side as well. Repeat with all your dough and enjoy. 7. - If you wish you can make a slightly thicker arepa, cook it the same way, slice it like a bagel (horizontally) 8. through the middle and fill with desired fillings 9. Examples include Shredded beef, chicken, egg, avocado, lettuce, tomato, ham, cheese, and many more! Go crazy with it.

Section C, Page 2

Benachin Ingredients Benachin also known as cheb (Thieb) is the original variation of Jollof rice. It is from the Senegambia region of West Africa (The Gambia and Senegal). It is usually prepared during special event parties or religious feasts. The word Benachin comes from the Wolof, the third largest tribe in The Gambia and the largest in Sengal.

Fatou Osmond Zac Osmond ‘22

1 whole chicken or pre-cut pieces 4 cups of long grain rice 2 chicken bouillon cubes 2 fresh tomatoes 2 medium onions 2 tbsps. ground black pepper 2 eggs 1 ½ cups of canola/vegetable oil 1 tbsp. paprika 1 tbsp. worcestershire sauce 1 tsp salt 1 clove of garlic 1 1.06 oz packet McCormick Co. Grill Mates Mesquite Marinade Mix 1 tsp lemon juice to taste 1 6oz can of tomato paste 1 tbsp. ground mustard

1 cabbage 1 large carrot 1 eggplant (optional) 1 each (red, yellow, & orange bell peppers) 1 fresh habanero pepper

Section C, Page 3.1

Benachin (continued) Recipe

“There are two types of Benachin, red and white. This recipe is for red Benachin with chicken. White Benachin is made without tomato paste. Benachin can be made with any kind of meat or fish instead of chicken. Time to make is 2 hours including marination time.” -Fatou

1. Cut chicken into desire pieces (legs, thighs, halved wings, halved breasts, back neck and tail).

12. Add the tomato paste and continue stirring for 4 minutes

4. Dice clove of garlic

18. Remove chicken and vegetables. Set aside.

5. In a food processor, blend diced garlic clove & cut tomatoes

19. Add the rice and diced bell peppers into the pot. As the rice begins to cook, it soaks up the liquid. Stir from bottom to top so the rice doesn’t stick to the pot. When the liquid is soaked up in the rice, lower the temperature to low. Cover the pot and allow to cook for 20 minutes. Remove lid, fold the top rice to the bottom of the pot and the bring the bottom rice to the top of the pot. Recover, cook for 10 minutes until the rice is done.

13. Add 1/4 cup water and continue stirring for 2 minutes 2. In a large bowl, season chicken with Mesquite Marinade Mix, 1 tbsp. 14. Add fried chicken back into the pot black pepper, mustard, paprika, Worcestershire sauce, 1 chicken bouillon cube, and lemon juice. Refrigerate for a minimum of one 15. Add the remaining chicken bouillon cube, and salt and remaining hour. black pepper. Stir in. 3. Cut vegetables – cube tomatoes, peel & dice onions (1/4”), quarter the cabbage, cut carrots into 2” long pieces, cut the top and bottom 16. Add the cut vegetables (carrots, eggplant, & cabbage). Stir in. third of each bell pepper, dice (1/4”) and set aside. Slice the 17. Add water proportionate to the rice size (1:2 ratios – 1 cup of rice: 2 remaining middle into a nice ring shapes. Set aside for plating cups of water). Stir in. Cook for 15 minutes on medium heat. Stir decoration. periodically.

6. Separately crush each bouillon cube into a powder in a bowl. Set aside 7. Measure 4 cups of rice. Rinse rice 3-4 to get rid of starch. Set aside 8. Boil eggs for 15 minutes. Slice and set aside for planting decoration 9. In a medium size cooking pot, fry chicken on medium heat in canola/vegetable oil until browned. Set aside

Fatou Osmond Zac Osmond ‘22

10. Drain oil, wash pot, and add back oil. Heat oil for 2 minutes. Stir in diced onions and sauté for 2 minutes. 11. Pour in the blended vegetables and continue frying until tomatoes are slightly dry

20. Garnish edges of a large serving platter with rings of bell peppers. Mound rice from center to edges of the platter. Add chicken and vegetables on top. Garnish with slices of hard-boiled eggs. Freckle the eggs with black pepper. 21. Serves 10-12 people. 22. Enjoy!

Section C, Page 3.2

Black Sesame Glutinous Rice Dumplings “These glutinous rice dumplings are traditionally eaten for the Lantern Festival which is celebrated on the 15th day of the new year. Their spherical shape is said to represent continuity and reunion and will bring good fortune to the family.” -Candace Candace Guo Antony Gong ‘28

Ingredients Toasted black sesame seeds (25g) Granulated sugar(25g) Unsalted butter(10g) Glutinous rice flour(120g) plus extra for dusting water (100g) plus extra for boiling.

Recipe 1. Place toasted sesame seeds in mixing bowl and grind. 2. Add sugar then grind and scrape down sides of mixing bowl. 3. Add butter and mix. Divide into 10 pieces and roll into balls. Place sesame balls on a plate and cover with cling film and refrigerate. Clean mixing bowl. 4. Place rice flour and water in mixing bowl and knead. Remove dough and divide into 10 pieces. Roll each piece into a ball and press thumbs into the middle to form a bowl shape. Add a reserved black sesame filling ball, wrap dough around black sesame and seal well. Place on a plate dusted with rice flour and repeat until all dough has been used. 5. Boil water in a saucepan, place dumplings in saucepan and boil until they float (approximately 5 minutes) Remove with a slotted spoon and transfer to serving bowls. Add 1-2 Tbsp of cooking water to each serving bowl to prevent sticking and serve immediately. Helpful Hint: Different brands of glutinous rice flour will require different amounts of water. The dough should be a little powdery but it should be possible to form a dough ball without sticking to hands. If dough begins to crack when forming balls use a little water to moisten the dry areas and bind the dough together. Uncooked dumplings can be refrigerated for later use. If the surface of the dumpling cracks after refrigeration, rub a little water on the crackers then dip in glutinous rice flour to prevent cracking during cooking.

Section C, Page 4

Butter Chicken Hello, My name is Ria Ramnani and I was born and raised in Mumbai, India. One of my favorite Indian dishes is Butter Chicken. Butter Chicken was originated in India in the 19th century, it is also called as Murgh Makhani. This is one of the most famous dishes in North Indian cuisine. It is a must at all the celebrations and is a staple dish in my home. The aroma of Butter Chicken is simply irresistible, it is best served with Rice or Naan (bread) Ria Ramnani Ayaan S Ramnani ‘28

Recipe

Ingredients 2 pounds chicken thighs, cut into small portions

red chili - mostly for color)

2 medium-sized tomatoes, diced

1 tablespoon cumin seeds

2 tablespoons garam 1 1/2 medium-sized masala red onions, peeled and 1 cinnamon stick diced

Preparation for Chicken Marinade In a bowl, mix yogurt, lemon juice, red chili powder, turmeric powder, garam masala, and ground cumin, then add chicken pieces and mix it well. Cover and refrigerate overnight to have moist and tender chicken but if you are not able to marinate overnight a few hours will work as well. Preparation for the Gravy

3 teaspoons of olive oil 3 tablespoons cashew (approximately 12-15 1 cups full-fat Greek cashews) yogurt 1/2 cup chicken stock 1 tablespoon lemon 1 cup fresh cream juice

In a large pan, over medium heat, melt the butter, add cumin seeds and wait till they turn brown, add garlic ginger paste, stir for a min and then add chopped onions & cashews and cook till they turn pinkish brown in color. Add tomatoes and cook for 5 mins. Grind all of this to a smooth paste.

1 tablespoon of ginger 1/4 pound unsalted butter & garlic paste

Use the same large pan and add olive oil, add cinnamon stick then add the ground onion, tomato paste and cook for few minutes. Add the chicken marinade to the pan and cook for 5-7 mins. To this add salt and the chicken stock. Cover the pan and let it simmer on low heat for approximately 20-25 mins.

2 tablespoons garam masala

1 teaspoon tomato paste

2 tablespoons ground 1/2 bunch cilantro leaves for garnishing cumin 1 1/2 tablespoons turmeric 2 tablespoons of red chili powder (Kashmiri

salt to taste

Mix the tomato paste and cream then add them to the chicken and let it cook for another 10 minutes. Garnish with cilantro leaves. Yummy and delicious, Butter Chicken is ready..

Section C, Page 5

Chicken Kabob This amazing chicken dish is longtime favorite at taste of Landon & delivered by Moby dick house of kabobs. It is served along side of basmati rice or bread with grilled tomatoes.

Recipe

Ingredients

1. Cut each tender into two pieces

Chicken tenders

2. Place in a large glass container

Onion Yogurt Turmeric Salt Pepper Lemon Saffron ( optional but makes a big difference) Tomatoes

3. Chop onions & add to your chicken 4. Add 1/2 cup yogurt 5. Season with salt, pepper, turmeric, & brewed saffron. 6. Add olive oil 7. Mix the contents well & refrigerate overnight & up-to 3 days 8. Preheat the grill & begin skewering the chicken & place on a tray, & drizzle with extra olive oil on both sides. ( discard the onion marinade) 9. Cut large tomatoes in half & brush with olive oil & saffron, salt & pepper to taste 10. Cut lemons in half & brush with olive oil 11. Grill tomatoes, chicken, & lemons with grill top open until nicely charred, close top towards the end to ensure that it’s well cooked. 12. Plate your chicken and tomatoes on a platter covered with warm pita, lavash bread & squeeze charred lemon on top.

Shanna Lajmiri

13. Sprinkle with Sumac ( optional)

Parsa Lajmiri ‘22

Enjoy as is with bread, side of yogurt, or salad, or with rice.

Section C, Page 6

Chicken Paprikash "Chicken Paprikash is a popular Hungarian dish. It is so called because of the very liberal use of paprika, a spice commonly used in Hungarian cooking. It is a delicious meal on a cold winter evening.” -Christine

Christine Dziak

Michael Dziak ‘17 Kitt Dziak ‘19 Marc Dziak ‘22

Ingredients 2 tbsp lard, or butter (lard provides the best flavor) 3 lbs. chicken pieces - bone-in and skin-on 2 medium onions, very finely chopped 2 cloves garlic, finely minced 2 Roma tomatoes, seeds removed and very finely diced 1 Hungarian bell pepper, diced (optional) 3-4 tbsp. imported sweet Hungarian paprika 2 cups chicken broth 1/2 tsp. sea salt 1/2 tsp. ground black pepper 3 tbsp. all-purpose flour

Recipe Heat the lard/butter in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and bell pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered by the broth. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes (check after 30 minutes if you have a high performance stove top or smaller pieces of chicken - legs, thighs, wings). Remove the chicken and transfer to a plate. Leave the sauce in the pot. Stir the sour cream and whipping cream together. Then stir the flour into the sour cream/whipping cream mixture to form a smooth paste. Stir this cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through. Serve the chicken paprikash over Hungarian nokedlii. Alternatively, you can use German Spaetzle (you can find it at the market on the pasta aisle). I also put a small dollop of sour cream on top of each dish of chicken paprikas for extra flavor.

3/4 cup full fat sour cream 1/4 heavy whipping cream

Section C, Page 7

Creole Jambalaya Ingredients

Carol King P’18

2lb. Smoked turkey sausage 2c. green pepper, chopped 2c. onion, chopped 1 lb. frozen okra, chopped 6 cloves garlic, minced 8 c. chicken broth 1 (28oz.) can diced tomatoes ½ c. flour 1 T. Worcestershire sauce 2 t. thyme 2 t. rosemary 2 t. basil 2 t. salt 3 c. brown rice, uncooked 1 lb. med. Shrimp, peeled and deveined 1pint cherry tomatoes 2 T. parsley, chopped

Recipe 1.

In a crockpot, combine sausage, green pepper, onion, okra, garlic, chicken broth, diced tomatoes, flour, Worcestershire sauce, thyme, rosemary, basil, rice and salt.

Cook on low for 8 to 9 hours ( or 3-1/2 to 4 hours on high).

One hour prior to serving, turn crockpot on high and add shrimp and tomatoes. Garnish with chopped parsley. Serves 12-16.

Section C, Page 8

Crunchy Parmesan Chicken “I first had this at my sister's house. It's no wonder she's my favorite sibling!” -Mike

Ingredients 4 to 6 skinless, boneless chicken breasts 2 eggs

1. Rinse the chicken and pat dry. You can cut it into strips or nuggets or leave the breasts whole. Beat together eggs and milk and put in a shallow dish.

About 3 oz. french fried onion rings, or more

2. Combine the crushed onion rings, parmesan bread crumbs, paprika, salt, and pepper in another shallow dish.

3/4 cup grated or shredded parmesan cheese, or more

3. Dip the chicken in the egg mixture, then coat with the crumb mixture.

1/4 cup bread crumbs

4. Place in a 13x9 baking dish. Drizzle the melted butter on top and bake at 350 degrees.

1 tablespoon milk

1 teaspoon paprika 1/2 teaspoon salt dash of pepper

Mike Dorment

Recipe

5. It will take about 30 - 45 minutes, depending on the size of the pieces of chicken. Let it sit for a moment after it comes out of the oven to crisp up.

1/4 cup melted butter

Charlie Dorment ‘27 Section C, Page 9

Empanadas Ingredients

For the dough wrappers, I use La Saltena masa de hojaldre (dough for flaky crust) For this recipe you will need two packages of 12 wrappers.

"Eating empanadas always reminds me of gatherings and great times with family and friends.” -Sylvia Sylvia Sides Justin Sides ‘19

For the filling: • 1.5 lbs ground beef (I use lean) • 4 hard- boiled eggs • 2 onions chopped / minced • 3 garlic cloves minced • 2-3 Tbsp ground cumin • 1 Tbsp dry oregano • 1.5 cups low-sodium chicken broth or stock • 2 tsp sugar • .5 cup raisins (optional) • 1/2 cup pitted green olives chopped (optional) • Kosher salt & ground pepper to taste

Recipe 1.

In a large saucepan, heat up some oil. Add onions to the saucepan and cook until translucent. A couple of minutes before the onion is done add the garlic and cook for 2 min. Place mixture in a bowl.

Add the ground beef top the pan and cook until browned. Drain the fat.

In the pan, combine the meat with the onion & garlic mixture, add the cumin, oregano, sugar, chopped hard boiled eggs and olives. Add the chicken broth or stock, add the raisins, add salt and pepper and gently mix all the ingredients. Gently simmer the mixture for 15-20 min until the liquid is evaporated. Set aside to cool for 15 min.

Preheat oven to 375 and grease 2 baking sheets.

Stuff empanada dough wrapper with 2-3 tablespoons of the filling in the center of each wrapper. Fold over, forming a half moon. With a brush lightly brush some water on the edges and braid the edges pinch a corner and then fold that section onto itself continue until the empanada is sealed.

Brush the tops with a beaten egg yolk to give it a golden color.

Place the empanadas on greased baking sheets and bake about 23-28 minutes rotating tray halfway through baking until golden brown. About 12 to a baking sheet

Great for freezing for up to 3 months. Yields about 24 empanadas.

Section C, Page 10

Gong Bao Prawns with Cashew Nuts “Gong Bao shrimp is a famous dish from Sichuan, China. The word Gong Bao is the name of an official who served in Guizhou in ancient times. The same method can also be used to make ‘Gong Bao Chicken’. Fresh prawns are fried in a frying pan to keep them smooth and tender, and add traditional Gong Bao sauce: chili, Sichuan pepper and wonderful sweet and sour taste." Rosemary Shen & Simon Qiu

Ingredients

Recipe

Raw prawns (peeled, fresh or thawed) For the marinade: 250g Salt ¼ tsp Dried chili 10 pcs 1 tsp of cooking wine 5 green onions (just white onion) 2 tbsp potato starch 1 celery stalk 1 tbsp egg white 300ml edible oil For the Gong Bao sauce: Sichuan pepper ½ tsp 3 tsp granulated sugar 2 cloves of garlic (peeled and thinly Potato starch ¼ tsp sliced) Ginger (peeled and thinly sliced) equal to garlic

1 tsp of cooking wine

Cashew nuts (fried or roasted) 75 grams

Zhenjiang vinegar 2½ tsp

1 tsp light soy sauce

1. Use a sharp knife to cut a vertically on the thickest part of the back of each shrimp. Then, put it in a bowl, add the marinade ingredients and put it in the refrigerator for several hours. Cut the dried sea pepper in half or into 2 cm long pieces, and shake out all the chili seeds as much as possible. Cut the green onion into about 1 cm slices. Cut the celery diagonally into diamond shapes. Put the sauce ingredients into a small bowl, add 1½ tablespoons of cold water and stir well. 2. Put oil in the pot, heat to 150°C, add the prawns, separate them with chopsticks or clamps to prevent the shrimps from sticking, then add the celery. When the shrimps are half cooked, use a colander to remove them with the celery and set aside for later use. 3. Carefully pour out a portion of the oil in the pot, leaving about 3 tablespoons, and heat it on high heat. Add chili and Chinese pepper and saute quickly until fragrant. Add garlic, ginger and spring onion and sauté until fragrant. Add prawns and celery and stir fry until just cooked. Stir Gong Bao sauce and pour it into the pot, stirring constantly, until the sauce thickens and coats each shrimp. Finally, add cashew nuts, stir fry, and serve."

Peter Qiu ‘21 Section C, Page 11

Greek Island Shrimp This is one of our favorites and Ryan helps us to prepare it.

Ingredients 1/4 cup olive oil 1 chopped onion 1 plum tomatoes 4 chopped garlic cloves ½ tsp. each of dried thyme and oregano 1 cup fresh spinach

Recipe 1. Preheat oven to 450 degrees 2. Heat oil in skillet over medium heat. Sauté onion for three minutes 3. Add: garlic, thyme, oregano, spinach, anchovies with their oil, salt & pepper. 4. Sauté about 10 min until saucy when finished all vegetables will be wilted and anchovies are melted. 5. Add shrimp, simmer until opaque (about 5 min.).

2oz. can anchovies in oil

6. Turn mixture into shallow ovenproof casserole dish; sprinkle the top with feta and Parmesan cheese.

1 large shelled shrimp

7. Place on middle rack in oven for 12-15 min.

4 oz. crumbled feta cheese 2oz. Shredded Parmesan cheese Susan Hanenbaum, grandparent

salt & pepper to taste

Ryan Groban ‘22 Section C, Page 12

Korean LA Short Ribs “This is my mother's recipe and one of our favorite foods to eat together at family gatherings. Best when grilled outside over charcoal on a warm summer day enjoyed with family and friends.” - Jenny Jenny Lee Kelty Connor Kelty ‘27 Gavin Kelty ‘25

Ingredients

Recipe

amounts are approximate and can be adjusted according to personal preference

1. Wash the short ribs in cold water and pat dry with paper towels. Place the ribs in a large bowl or baking dish.

10 lbs LA style beef short ribs

2. Combine all the ingredients for the marinade in a blender and puree until mixed well.

For the marinade: 1 Tbs size fresh pineapple chunk 5 cloves garlic 1 tsp chopped ginger 1/2 medium onion 1/4 cup soy sauce 3 Tbs sesame seed oil 2 Tbs water 3 Tbs honey 2 tsp black pepper 1-2 tsp salt (to taste)

3. Pour the marinade over the ribs. Using your hands, make sure the ribs are well coated with the marinade. Cover and refrigerate for 5 hours. 4. Cook on gas or charcoal grill on high heat to desired level of doneness. Serve with red leaf or romaine lettuce wraps, sliced green onion, and seasoned soybean paste (ssamjang). Makes 8 servings Section C, Page 13

Lazy Lasagna Ingredients

“An easy, hardy dish to make when you are feeling 'lazy.’” -Maria

12 oz. bag of ravioli, fresh or frozen, any flavor of your choosing (cheese, meat, vegetable) 1 jar of pasta sauce, 24oz 8 oz. of Mozzarella cheese (shredded) 9x9 baking pan (use non-stick spray or non-stick pan)

Recipe 1. Preheat oven to 350. 2. In your 9x9 baking pan...add layer of pasta sauce on the bottom. Add layer of ravioli - half the bag. Add 4 oz. of mozzarella. Add another layer of pasta sauce. Then add another layer of ravioli (rest of bag). Add another 4 oz of mozzarella, then the last layer of pasta sauce. Finally add any leftover mozzarella on top. 3. Cook 40-45mins until hot and bubbly (if you use fresh ravioli, reduce cooking time by 10 mins). Recipe above makes two layers. For three layers use: 1. Ravioli - 1 bag, 20oz 2. Pasta sauce - 2 jars, 48oz (may not use all) 3. Mozzarella cheese (shredded) - 2 bag, 16oz

Maria Femiano, Development Associate

4. In addition too & based on preference use: parmesan, fresh mozzarella and/or ricotta in between the layers

Section C, Page 14

Miso Glazed Salmon Ingredients 4 6-ounce skinless salmon fillets 2 Tbsp red miso or 3 Tbsp white miso 2 Tbsp sake 2 Tbsp sugar 2 teaspoons soy sauce

Miso is a traditional Japanese seasoning. It is not only delicious but also nutritious. It goes well with fish.

Recipe 1. Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste. 2. Marinate the salmon: Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight. 3. Bake the salmon: take out a cast iron pan and brush a little olive oil over the bottom and lay the salmon fillets on top. Bake the fillets in 375-degree oven for about 10-12 minutes. 4. Broil the salmon: take the pan and the fillets out of oven and put them on the stove top. Turn the broiler on for another two minutes. While waiting, you can brush some left-over marinate on top of the fillets. Place the fillets and cast iron pan no closer than about 6 inches from the broiler element in your oven. Broil for 2-3 minutes The marinate has sugar in it that can add some browning look to the fillets, but don’t over do it as the glaze can get easily burned." "You can cook the fillets in 425 or 450-degree oven for about 10-12 minutes, and skip the broil step."

Sally Wu Yongyue Li ‘26 Section C, Page 15

Moussaka Moussaka is a Greek dish that effectively is a layered casserole. The traditional dish is made with ground meat and eggplant, but you can easily make it a vegetarian dish by substituting the ground beef with potato and zucchini slices (lightly brushed with olive oil). The traditional recipe for 5-7 servings has been provided. -Irene Irene Geffert Andreas Geffert ‘23

Ingredients

Recipe 1.

Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2 inch peel between strips. Cut the eggplants into 1/2-inch rounds, sprinkle with salt, and let stand in a colander under a heavy or weighted plate for 1/2 hour (to extract any water). Rinse and dry eggplant rounds.

Melt 2 tbsp of butter in a saucepan and saute ground beef and onion until brown. Add tomato paste, parsley, wine, water, and salt and pepper to taste.

Simmer until liquid has been absorbed. Stir in cinnamon, 1/4 cup of cheese, and half of the breadcrumbs.

2 large eggplants (1.5 pounds each) salt and pepper 5 tbsp butter 1.5 lbs of ground beef 3/4 cup of chopped onion 1 tbsp tomato paste

For the cream sauce:

2 tbsp chopped parsley

Melt the rest of the butter in a separate saucepan over low heat. Add flour and stir until well blended. Remove from heat and gradually stir in the milk. Return to heat and cook, stirring, until sauce is thick and smooth. Add nutmeg, and salt, and pepper to taste. Stir beaten eggs into the sauce and cook over very low heat for 2 minutes, stirring occasionally.

1/4 cup of red wine 1/4 cup of water

1/8 tsp ground cinnamon 1/2 cup of grated kefalotiri or Parmesan cheese To assemble moussaka: 1. Preheat broiler. Lightly brush eggplant slices with oil on both sides. Place on 1/4 cup of breadcrumbs an ungreased cookie sheet and broil until lightly browned. Set aside to cool. 4 tbsp all-purpose flour 2. Preheat oven to 350 degrees. Sprinkle bottom of a 10x16-inch pan with 2 cups of hot milk remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs, then spread the meat mixture over eggplant slides. Cover meat with remaining 1/8 tsp grated nutmeg eggplant slices. Spoon sauce over eggplant; sprinkle with remaining 1/4 cup of grated cheese. 2 eggs, lightly beaten olive oil for brushing eggplant

Bake for 40 minutes or until golden brown. Cool for 10 minutes before cutting. Serve warm.

Section C, Page 16

Palak Paneer “This is a popular spiced, pureed and creamed Spinach curry. Complimenting the sauce are pieces of paneer, or Indian cottage cheese. The aroma and taste will leave you wanting more. It is the only way my kids will eat greens. The spices, paneer and dried herbs are all available at local Indian stores. Enjoy it with basmati rice, jeera rice or naan.” -Ikneet Ikneet Sethi

Ingredients 1 16 oz box of baby spinach 1 medium yellow onion, finely chopped 1 tomato ( medium size), finally chopped 1 Thai green chili, diced. (optional) 1 Tbsp. Ghee 3 cloves garlic minced A small piece of ginger, peeled and grated. 1 Tbsp. fenugreek leaves, dried. 2 Tbsp. heavy cream 1 Tbsp. Cumin seeds 1 Tbsp. dry coriander powder 1 Tsp. turmeric powder 1 Tbsp. Kashmiri red chili powder( this is more for its rich color and not heat) 6 oz paneer ( cut in cubes)- my preference is Nanak brand.

Recipe Cook fresh baby spinach in salted boiling water for 5-7 minutes. Set aside and let it cool. Squeeze the water out of the spinach and add the spinach in the blender/food processor. Pulse until it is smooth but slightly thick in consistency. Set aside. Heat a non-stick skillet on medium to high heat, add ghee. Once melted, add cumin seeds, green chilies and let them roast together. This should take 20 seconds. Then add ginger and garlic, allow that to cook and become fragrant. Keep stirring and make sure it is not sticking. Burnt garlic is not appetizing. Then add the onions and cook until slightly browned. Once we get to that stage, we add the spices. Add turmeric, red chili powder and coriander powder. At this stage lower the heat and keep stirring until we see a beautiful color and aroma releasing from these spices. The fenugreek leaves are next but to add them, one needs to take the amount for the recipe and crush them in the palm of our hand to release their flavors and then add them to the pot. Now add the tomatoes and some salt to taste. ( spinach will have salt too so add just a little at this stage) Add some water(2- 3 Tbsp) and cover the curry with a lid and allow it to cook for 10 minutes on medium to low heat. After 10 minutes or so, once the tomatoes have cooked and oil has been released, add the cream and give it a good stir. The final step is to add the pureed spinach and combine everything well. You will see the beautiful color turn from red to yellow to bright green. Turn the heat to high and allow the spinach to get married to the delicious spiced creamy curry and come to a boil. Add paneer pieces at this point and give it a good stir to combine. Cook for another two minutes and Palak Paneer is ready to eat. Enjoy!

Ishaan Sethi ‘22 Section C, Page 17

Pastitsio Pastitsio is a layered Greek pasta casserole that is extremely popular because it uses simple, basic ingredients. This recipe is for 6 servings. Irene Geffert Andreas Geffert ‘23

Ingredients Thin Cream Sauce 2 tbsp butter 3 tbsp flour 1 cup of hot milk 1 egg yolk Thick Cream Sauce 2 cups of milk 2 eggs 1/4 cup flour Filling 3/4 cup of chopped onions 1 lb of ground beef 2 tbsp butter 1 cup of Italian plum tomatoes, chopped 1/2 cup of tomato sauce 1/2 tsp dried or 1/2 tbsp fresh chopped oregano dash of cinnamon salt and pepper to taste 1/2 tbsp minced garlic 3/4 lb of tubular pasta, such as ziti 1/4 cup of breadcrumbs 1/2 cup of grated kefalotiri or Parmesan cheese

Prepare thin sauce: •

Recipe

Melt the butter in a saucepan. Stir in flour and cook until the mixture turns golden. Gradually stir in hot milk and cook, stirring, until sauce is smooth. In a small bowl, beat the egg yolk, then briskly stir in 1/2 cup of the hot milk mixture you just made. Pour the egg-milk mixture into the remaining sauce. Stir and remove from heat.

Prepare thick sauce: •

Heat milk to a simmer and set aside. In a bowl, beat eggs and add flour. Gradually stir hot milk into the egg mixture. Return to saucepan and cook, stirring constantly, until mixture is quite thick. Do not boil after eggs have been added.

Prepare the filling: •

Brown chopped onions and meat in butter. Add tomatoes, tomato sauce, spices, and seasonings. Cover and simmer for 30 minutes, or until liquid has been absorbed. Cool

•

Preheat oven to 350 degrees

•

Cook pasta according to package directions and drain. Sprinkle breadcrumbs into a butter 11x14x2-inch baking pan. Place a layer of pasta in the baking pan; then add half the thin cream sauce. Add meat. Sprinkle with 2 tbsp of grated cheese. Add another layer of pasta and sprinkle with another 2 tbsp of grated cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinkle with remaining grated cheese. Bake for 1 hour or until golden. Let stand 15 minutes to cool (note that you cannot cut the Pastitsio easily unless it is cooled).

Section C, Page 18

Shrimp Casserole “Delicious and easy to prepare. Serve with toss salad.”

Ingredients 3 cups cooked rice

1 can cream of mushroom soup , undiluted 1 lb. raw, shelled, deveined large shrimp 1/2 cup grated cheddar cheese

-Patsy

Recipe 1.

Preheat oven to 375 degrees F.

Combine all ingredients in a greased 1 1/2 quart casserole! Mix well.

Bake uncovered 375 degrees F 35-40 minutes.

2 Tablespoons melted butter 2 Tablespoons chopped green pepper 2 Tablespoons chopped onion 1 Tablespoon lemon juice 1/2 Teaspoon Worcestershire sauce 1/2 Teaspoon dry mustard

Patsy Bondi

3/4 Teaspoon pepper

Rex Bondi ‘24 Brad Bondi ‘25 Section C, Page 19

Shrimp Fried Rice Ingredients 3 cups of cooked rice (basmati rice preferred) 1 or 1 1/2 lbs shrimp (frozen shrimp is okay) 2 cups of frozen veggies "Many Chinese dishes requires fresh ingredients, extensive prep work or professional training. This fried rice is easy to prep and can use frozen grocery items from Costco. It tastes great too.’ -Isabel Isabel Luo and Cliff Fan Jeh-Lei Fan ‘25

1 cup of frozen peas (optional) 2 or 3 tablespoons of oil 1/4 cup of soy sauce 2 tablespoons of white pepper (optional)

Recipe Heat a pot of water to boil and add frozen shrimp. Turn the heat off and remove the shrimp from hot water after 2 minutes. You can rinse the shrimp with cold water or dump them into a basket with ice and cold water. It is okay that the shrimp is half-cooked. Divide each shrimp into half and remove the little black line. You need a 12-inch or bigger non-stick pan for fried rice. Heat oil on medium high heat for a minute or two. Add frozen veggies and cook them for about a minute. Add cooked rice into the pan and stir for another two or three minutes. Coat the fried rice with soy sauce. You can add a few drop of water into the soy sauce if the fried rice looks very dry. If you prefer the dark version of fried rice, you can add another 1/4 cup of soy sauce. Stir the rice for about a minute and add shrimp and continue to stir for about a minute, and then add frozen peas and white pepper before turning the heat off. If you don't have white pepper, black pepper is okay too. My little bear will add chill sauce into fried rice, which I don't recommend. :) Section C, Page 20

Veprova Pecene Roast Pork Ingredients

For Pork Roast

Recipe

For the Pork roast

For the bread dumplings

For Sauerkraut

Rub pork roast butter, mustard, caraway, garlic and salt.

Pork roast or pork butt

1 pkg yeast

Bacon

1 tbs prepare mustard

1/2 c warm water

Onions

Chop onions. Put in roasting pan. Lay roast on onion, pour in beer (water).

2 tbs caraway seeds

1 cup warm milk

Cabbage

1 tbs garlic powder

1 tsp sugar

1 tsp caraway seeds

Cover and roast 2 1/2 hrs or put all ingredients in slow cooker and use pork butt and cook 5 hrs on low. Pork will fall apart.

1 tsp salt, 1 onion

4 cups flour

1 tsp sugar

Serve with gravy made from juices.

1 Cup beer or water

1 tsp baking powder

Beef broth

For bread dumplings

2 tbs butter

1 egg cubed bread (preferred not fresh)

Serve with Houskove Knedliky (Bread Dumplings) and Zeli (Sauerkraut) Betty Topercer Gavin Topercer Vaughn ‘22

Place yeast in glass bowl with water and sugar. Let rise (10min) then blend with milk and egg. Combine with flour and baking powder (best to sift flour and baking powder) by hand or mixer. Dough should be elastic. Let rise 1 hr. Knead on flour surface and shape into 4 loafs. Let rise again. Can put into boiling water (preferred steaming) for 20 minutes. Slice with thread. For Sauerkraut Fry bacon and onions and cabbage with juice, add 1tsp caraway seeds, sugar and beef broth. Simmer 1 hour.

Section C, Page 21

Side Dishes Apricot Noodle Kugel………………..page 1 Bohemian Dumpling…………………page 2 Easy Low Mein………………………….page 3 Homemade Mustard………………..page 4 Kugel………………………………………..page 5 Singapore Carrot Cake………………page 6

Section D

Apricot Noodle Kugel “We enjoy this dish during the Jewish New Year as a celebration for a sweet new year, but we also make it year round."

Ingredients 3 - 16 ounce cans apricot halves undrained and divided

Recipe 1.

Drain 2 cans apricot halves and chop and set aside.

Cook noodles according to package directions, drain and set aside.

Beat cream cheese and next four ingredients (eggs, sugar, sour cream and butter/margarine).

1 cup granulated sugar

Stir in chopped apricots, and noodles.

1 - 16 ounce container sour cream

Spoon mixture into a lightly greased 13 x 9 baking dish.

1/2 cup butter or margarine, melted

1/2 - 1 cu graham cracker crumbs (to taste)

Drain remaining can of apricot halves and place on the cut side down on noodle mixture.

Combine graham cracker crumbs, 1 teaspoon of sugar and cinnamon, and spring mixture evenly over apricots.

Bake casserole at 350 degrees for 1 hour, or until a knife comes out smoothly.

16 ounce wide egg noodles, uncooked 8 ounces of softened cream cheese 6 large eggs

1 teaspoon granulated sugar 1 teaspoon ground cinnamon

Monique Buckles Charlie Buckles ‘25

You can replace apricots with raisins and apples if you want, but we like it with apricots. Just something a little different than traditional noodle kugel. Section D, Page 1

Bohemian dumpling Ingredients 4. Cups flour. 1tbsp baking powder. 1/4c warm 1 packet yeast. 1 tbsp sugar. 2 eggs

Betty Topercer Gavin Topercer Vaughn ‘22

Recipe

Place sugar and yeast in warm milk place cover 10 mins. 2. Blend flour and baking powder in large bowl. 3. Mix beaten eggs with yeast mixture and beat into flour until dough forms ball. 4. Place in oiled ceramic bowl until rises doubled (one hr). 5. Knead on flour surface until not sticky. 6. Form into two or 4 loaves. 7. Boil in salted water 20 minutes covered. Let cool 8. Cut with string or sharp knife. Can be frozen and steam before serving. Serve with sauerkraut. Sauté diced bacon and onions ,and caraway seeds add beef broth, table spoon sugar. Add 16 ozs sauerkraut cook one hr. Section D, Page 2

Homemade Mustard "My husband loves this mustard. He makes it the way his Yankee grandmother and his mom always did. It’s quick and simple; goes well with some meats and on sandwiches.”

Ingredients 1 can (2oz.) of Coleman’s dry mustard 1 cup granulated sugar (more or less depending on Taste) Small amount of white vinegar

Recipe Blend the mustard and sugar in a jar. Stir in just enough vinegar to moisten to desired consistency. Enjoy!

Donna Curtis Sam Curtis ‘27 Section D, Page 3

Easy Lo Mein The easiest lo mein you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than takeout! Isabel Luo and Cliff Fan

Ingredients •8 ounces lo mein egg noodles* •1 tablespoon olive oil •2 cloves garlic, minced •2 cups cremini mushrooms, sliced •1 red bell pepper, julienned •1 carrot, julienned •1/2 cup snow peas •3 cups baby spinach FOR THE SAUCE

•2 tablespoons reduced sodium soy sauce, or more, to taste •2 teaspoons sugar •1 teaspoon sesame oil •1/2 teaspoon ground ginger •1/2 teaspoon Sriracha, or more, to taste

Recipe 1.

In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.

Stir in egg noodles and soy sauce mixture, and gently toss to combine.

Serve immediately.

Jeh-Lei Fan ‘25 Section D, Page 4

Kugel “This is a family favorite which is often served at our get-togethers.” -Nancy

Ingredients 1 pound broad noodles 4 eggs 1 pound creamed cottage cheese 1/2 cup sugar

Cook noodles as directed.

In large bowl, mix cottage cheese, sour cream, melted butter, sugar to taste with the noodles.

Pour the mixture into a 9x12 greased Pyrex dish. Beat together eggs, sugar, milk, and vanilla. Pour over the mixture in the Pyrex dish. Coat heavily with cinnamon and sugar.

Bake about 1 and 1/4 hours in 350 degree oven. Serves about 12

1 cup sour cream 3/4 cups milk 1/4 pound butter, melted

Recipe

1 tsp vanilla sugar to taste cinnamon and sugar Nancy Brand Caleb Wade ‘24 Section D, Page 5

Singapore Carrot Cake "The Singapore Carrot Cake is a popular hawker dish for many Singaporeans for breakfast or during lunch time. Whilst the name suggest it is a cake, it is actually a batter made of steamed diakon (white raddish) and pan fried thereafter. There are 2 versions, (1) the white pan fried version and (2) the black version with added sweet dark soya sauce. "

Recipe

Ingredients

Mix rice and tapioca flour into cooled chicken stock till no lumps.

1.5 cups Rice Flour

Grate daikon and boil till transparent (about 10 min). Drain.

¼ cups Tapioca Flour

Fry 1 tbsp oil in a pan, add garlic till just golden, quickly add rice flour batter and stir.

2.5 cups Chicken Stock

1 full cup Daikon (or white raddish) 4. (shredded)

Add drained daikon, stir and season with salt as required. Batter should be quick thick. If batter is too thin, continue cooking on low heat till thick.

1 tsp Salt

Pour batter into a will oiled cake tin and steam for 1 hour on medium low heat till top is set.

Cool, cover with plastic wrapper and refrigerate the streamed overnight.

To make Fried Carrot Cake

For Fried Carrot Cake

Cut steamed batter into small dices. Fry with oil, garlic and chai poh.

1 tbsp Minced Garlic

Add dark soya sauce and mix well. Move fried batter to one side.

1 tbsp Spring onions

10. Beat eggs with a pinch of salt and pepper. Fry in the same pan to one side.

2 tsp Minced garlic 1 tbsp Oil

2 tbsp Chai Poh (Preserved radish)

Yen Ling Tan Caelan Lee ‘23

11. Toss eggs and fried batter and garnish with spring onions. If you prefer the white version of carrot cake, omit the dark soya sauce and add a pinch of salt 3 tbsp Dark sweet, thick soya sauce instead.

4 Eggs

2 tbsp Oil

My kids love this dish with lots of eggs. if you do too, you may like to add 2 more eggs. Additional batter can be frozen for subsequent use within a week.

Section D, Page 6

Desserts

Section E

Apple Crisp…………………………………………………………………………………….page 1 Arroz con Leche (Rice Pudding)………………………………………………………page 2 Banana Bread…………………………………………………………………………………page 3 Chocolate Chip Cookies………………………………………………………………….page 3 Dessert Tribute to Mary Lee Banfield: Mt Gay Boozy Cake Flourless Chocolate Cake……………………………………………………………page 4 German Walnut Kipfels…………………………………………………………………..page 5 Nanaimo Bar…………………………………………………………………………………..page 6 Rice pudding (Firni)…………………………………………………………………………page 7 Russian Tea Cookies………………………………………………………………………..page 8 South African Melktert……………………………………………………………………page 8

Apple Crisp An old Norwegian/American farm recipe

Ingredients

Recipe

6 apples (mix of varieties)

1. Preheat oven to 350 degrees.

brown sugar

2. Soften the butter slightly, and cut into the mix of brown sugar and flour (it is crumbly)

white sugar Cinnamon Butter For the Topping: 1 cup flour 1 cup brown sugar 1/2 cup butter (4 TBSP)

3. Peel and cut up 6 apples into slices. On top of the apples, add slices of butter and sprinkle sugar and cinnamon (to taste of sweetness desired). 4. Cover the apples with the crumbly topping. 5. Bake at 350 degrees for 1 hour, until bubbly and top is slightly brown. 6. Serve warm or cold, especially good when warm with ice cream, cream, or whipped cream

Mary Woolsey George Woolsey ‘58 Section E, Page 1

Arroz con Leche (Rice Pudding) Ingredients

“I grew up having this for dessert or sometimes breakfast. Its origin comes from Spain.” -Marilyn

1 C. Rice 2 C. Water 1/2 C. Sugar 3 C. Whole Milk Cinnamon

Recipe 1. Rinse rice; add water and cook over high heat in a saucepan until mixture comes to a boil. 2. Reduce heat, cover and simmer until almost all liquid has evaporated. Stir in milk and sugar; cook slowly, uncovered, stirring constantly, for about 30 minutes or until mixture has thickened to the consistency of pudding. 3. Pour into individual cups or bowl. Sprinkle with cinnamon. Allow to cool and store in refrigerator to congeal. May be served as a dessert, breakfast cereal or snack.

Marilyn Miller Camden Miller ‘23 Section E, Page 2

Banana Bread “This is a favorite of the Cohen brothers and their Dad. It has been known to be consumed within a single day as slices disappear every time someone walks through the kitchen.” -Ruth

Ingredients

Recipe

1/2 cup of butter

Set the oven at 350. Butter a loaf pan.

1 1/2 cups of sugar

Cream the butter and sugar until light and fluffy.

2 eggs

Add the eggs, slightly beaten. Mix thoroughly and add the mashed bananas and the vanilla. Mix thoroughly again.

Sift the dry ingredients together. Add the flour mixture in thirds, alternating with the sour cream in thirds. Mix well and spoon into pan.

Bake for about 60 minutes. This freezes well.

1 cup of mashed bananas (2 ripe bananas) 1tsp vanilla 1 3/4 cups flour 1/4 tsp salt 1/2 cup sour cream

Ruth Cohen Jake Cohen ‘20 Will Cohen ‘23 Mark Cohen ‘26

Section E, Page 3

Chocolate Chip Cookies ”A favorite in our house. The boys like to reheat them in the microwave for about 15 seconds – they taste like they just came out of the oven.” -Jessica Jessica Langdon Justin Langdon ‘22 Zach Langdon ‘19

Ingredients 2 ¼ cups all-purpose flour*

Recipe 1.

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack and let cool completely.

½ tsp. baking soda 14 tbsp. unsalted butter, room temperature ¾ cup granulated sugar ¼ cup packed light-brown sugar 1 tsp. salt 2 tsp. pure vanilla extract 2 large eggs 12 oz of semisweet chocolate *You can also substitute the flour with ‘Bob’s Red Mill Gluten Free 1 to 1 Baking Flour’ for a gluten free treat!

From Holiday Cookies 2005, Special Issue 2005, Martha Stewart Living Special Issues

Section E, Page 4

Dessert Tribute to Mary Lee Banfield: Mt Gay Boozy Cake, Part I Ingredients “My husband graduated 3 cups all purpose flour from Landon with the distinguished class of 1970. 1/2 teaspoon baking power (must be newly opened) I had the pleasure of 1/2 teaspoon baking soda (must be newly opened) meeting Mrs. Banfield at his 25th reunion during the 3/4 teaspoon table salt pre-dinner reception. Mrs. 1/4 teaspoon freshly grated nutmeg Banfield summoned me to 8 ounces (1cup) unsalted butter at room temperature replenish the Mt. Gay Rum; I gladly obliged. We shared 2 cups granulated cane sugar cocktail and cake recipes. 3 large eggs at room temperature Mrs. Banfield shared her 2 large egg yolks at room temperature Mt Gay Rum Cake recipe and I diligently scribble on, 1 tablespoon pure vanilla extract - McCormick what else, a cocktail 3/4 cup canned Thai coconut milk - full fat napkin.” -Ava Hill

Recipe Preheat your oven to 350 F. Spray a bundt pan or a tube pan with baking spray and lightly flour. (Or the usual butter, coated with flour) In a medium bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Set aside. In the bowl of your stand-mixer, beat together the butter and sugars, slowly increasing the speed to medium – allowing the batter to become light and fluffy (approximately 5 minutes). In a small bowl, beat together the eggs, egg yolks and vanilla. Slowly drizzle the mixture into the creamed butter, scraping the sides as needed. Once the eggs are completely incorporated, gently stir-in one-third of the flour mixture, then about half of the coconut milk. Mix in another third of the flour mixture, the rest of the coconut milk, and the remaining third of the flour until just combined. Pour the batter into the prepared bundt pan. And bake for 55 to 60 minutes – until the cake is set in the middle. While the cake is baking – open that bottle of Mt Gay dark rum and start working on the syrup

Ava Hill, wife and sister-in-law of George D. “Jerry” Hill ‘70 James Daniel Hill ‘62 Section E, Page 5.1

Dessert Tribute to Mary Lee Banfield Mt Gay Boozy Cake, Part II “My husband graduated Ingredients from Landon with the For the Coconut Rum Syrup distinguished class of 1970. 3/4 cup canned Thai coconut milk - full fat I had the pleasure of 6 tablespoons granulated cane sugar meeting Mrs. Banfield at his 25th reunion during the 1/2 cup dark Mt. Gay Rum pre-dinner reception. Mrs. Banfield summoned me to Ingredients Cake Glaze: replenish the Mt.Gay Rum; 4 tablespoons butter at room temperature. Cut I gladly obliged. We shared into pieces cocktail and cake recipes. 6 tablespoons fresh heavy cream Mrs. Banfield shared her 6 tablespoons dark brown sugar Mt Gay Rum Cake recipe and I diligently scribble on, Pinch of Kosher salt or table salt what else, a cocktail 1 tablespoon dark Mt Gay Rum napkin.” 1/2 cup dried large flake dried coconut-Ava Hill sweetened or unsweetened Ava Hill wife and sister-in-law of George D. “Jerry” Hill ‘70 James Daniel Hill ‘62

Recipe ¾ cup canned coconut milk (actually … just use the rest of the canned coconut milk) 6 tablespoon sugar ½ cup Mt Gay dark rum (did I not tell you BOOZY MEETER!) In a medium saucepan over medium heat, warm the remainder of the coconut milk, and the sugar, stirring until the sugar dissolves. It shouldn’t come to a boil. Remove the syrup from heat and add the dark rum. Whisk everything together. Set aside until the cake comes out of the oven. Now – grab a wooden skewer, and poke holes in the warm (just out of the oven) cake – you really want the cake to get drenched in the syrup – so pierce the cake about 60 times. Spoon about two-thirds of the syrup over the cake – allowing the coconut-rum to macerate the cake. It’ll smell pretty amazing already at this point. It only gets better. Leave the cake in the Bundt or Tube pan and allow it to cool completely on a wire rack – the syrup will slowly disappear as it’s absorbed. Once cooled, invert the cake onto a plate. Brush with the remaining syrup - I spooned the syrup – and most of it didn’t end up on the cake – it ended up on the plate, so I strongly recommend brushing the syrup on the second time around – lesson learned. Set the cake aside and make the third and final part.

Section E, Page 5.2

Dessert Tribute to Mary Lee Banfield Mt Gay Boozy Cake, Part III Recipe

Ingredients

4 tablespoon butter, cut into pieces

Ingredients Cake Glaze:

6 tablespoon heavy cream

1 1/2 ounces Tanqueray or other botanical gin (personal privilege edit)

4 tablespoons butter at room temperature. Cut into pieces

6 tablespoon brown sugar

3/4 ounce freshly squeezed lemon juice

6 tablespoons fresh heavy cream

1/4 ounce Triple Sec

6 tablespoons dark brown sugar

1/4 ounce bitter red aperitif, Bruto Americano.

Pinch of Kosher salt or table salt

“Mary Lee Banfield insisted, there was one more cocktail she enjoyed when not drinking Mt Gay, the ‘Jasmine Paradise.’

1 wide strip lemon zest, optional

1 tablespoon dark Mt Gay Rum

1. Add the gin, lemon juice, Triple Sec, and bitter aperitif to a cocktail shaker.

1/2 cup dried large flake dried coconutsweetened or unsweetened

2. Fill the shaker halfway with ice. Shake for 15 times. Enjoy." -Ava Hill

Ava Hill wife and sister-in-law of George D. “Jerry” Hill ‘70 James Daniel Hill ‘62

pinch of salt 1 tablespoon Mt Gay dark rum ½ cup sweetened coconut flakes, toasted Toast the coconut flakes on an ungreased pan over medium-low heat or oven (I actually did this after I took the cake from the oven, in order to already use the hot oven before I turned it off). Which ever method you end up using a HUGE TIP: Coconut flakes don’t take long to toast – so keep an eye on them. Toss them around as they are toasting. Once they are golden, remove from heat/oven and set them aside. In other words, don’t get side tracked by a Mt.Gay and Tonic with Pineapple juice. To make the glaze, combine the butter, cream, salt and sugar together in a small saucepan over high heat and bring to a boil. Stir the mixture to dissolve the sugar – this should take about 90 seconds. Remove from the heat, whisk in the Mt Gay dark rum, and let cool completely. Once the syrup has cooled, whisk in the toasted coconut. Spoon the glaze over the top of the cake. Let the Mt Gay Rum Cake settle for several hours before serving.

Section E, Page 5.3

Flourless Chocolate Cake Easy and delicious dessert your friends and family will love!!

Ingredients 4 oz bittersweet chocolate 4 oz unsalted butter 3/4 cup sugar

Recipe 1.

Preheat oven to 375.

Chop chocolate into small pieces & melt in a double boiler over simmering water with butter. Stir until smooth and do not burn chocolate.

Remove bowl from heat and whisk in sugar, well. Add eggs one at a time and Wisk well after each egg. Sift cocoa powder into mixture and Wisk until just combined.

Pour batter into greased pan or greased petite muffin molds and bake 25 minutes for full size cake or 10-12 minutes for mini cakes. Cake will sink slightly when removed from oven. Can be served warm or at room temperature.

Cakes can be topped or not. I soak sour pie cherries packed in water, drained (NOT cherry pie filling) in sweet liquor and top individual cakes with cherries.

3 large eggs ½ cup Cocoa Powder

Sharon Bradley Winston Bradley ‘24

Section E, Page 6

German Walnut Kipfels A Christmas cookie favorite made with this traditional recipe from my German Lutheran church from childhood. I have fond memories learning how to make these cookies in the basement kitchen of the church social hall from the Pennsylvania Dutch women parishioners. Shannon Lehr

Ingredients

Recipe

5 cups flour 1 yeast cake 1 pound butter 4 egg yolks 1/2 pint sour cream

Take one cup of flour and crumble the cake of yeast into it. Then continue to add flour and cut in the butter. Add egg yolks and sour cream. Knead about 10 minutes. Shape into balls approximately one inch in diameter and chill, covered, for several hours in refrigerator.

For walnut filling: 1 pound ground walnuts 1 1/2 cups granulated sugar Dash of vanilla 2/3 cup mild 1 1/2 tablespoon butter Dash of lemon

Roll each ball in powdered sugar then roll out with a rolling pin between wax paper. Fill (see recipe for walnut filling), roll and shape into crescents if desired. Bake at 375 degrees for 20 minutes. Sprinkle with powdered sugar once cool." "Place milk, sugar and butter in saucepan. Heat until boiling stirring constantly. Once boiling, stir in vanilla. remove from heat and stir in walnuts and lemon. Also can fill kipfels with jarred fruit fillings such as apricot, prune, etc."

Zack Lesniewski ‘28 Section E, Page 7

Nanaimo Bar Ingredients "The bar was named for the small town where Bryce’s mom and dad grew up in Canada. As described by the Food Network in Canada “Located on the eastern shore of Vancouver Island, Nanaimo, B.C. is a verdant, broody kind of place; a typical Pacific coast town, washed out in foggy greys and steel ocean blues. But this misty city is also the namesake for what might just be the sunniest dessert square the world has ever produced: the Nanaimo bar, a soft layer of yellow custard sandwiched between rich chocolate ganache and a coconut-graham crust.” These bars are even sold in the Costco in Canada!" Kristine Sidhu Bryce Sidhu ‘22

Recipe For the base:

BASE:

Grease a 9 x 9"" pan and line with parchment.

1/2 cup unsalted butter

Place 1/2 cup butter, 1/4 cup sugar, and 3 Tbsp cocoa powder into a large, heatproof bowl over a pot with simmering water. (Fill a pot about 1/4-1/3 full of water. Place the bowl so that it is resting in an inch or so of the simmering water). Whisk ingredients until combined.

1/4 cup granulated sugar 3 Tbsp cocoa powder 1 large egg lightly beaten

Slowly pour in egg while whisking vigorously. Add vanilla. Continue whisking over simmering water until mixture has thickened and resembles a pudding.

1 tsp vanilla

Remove mixture from heat and stir in graham cracker crumbs and coconut.

2 cups graham cracker crumbs

Spread mixture evenly into the bottom of your 9x9 pan. Press down firmly to pack in (I put my hand inside a ziplock bag then press this base layer into the pan). Chill in fridge while making custard.

1 cup fine coconut unsweetened CUSTARD: 1/4 cup unsalted butter room temperature

For the custard: Cream together butter and powdered sugar, add in custard powder and milk and beat until smooth. Spread evenly over base layer and return to fridge. Chill for 30mins.

2 cups powdered sugar

For the chocolate:

2 Tbsp custard powder

Place chopped chocolate and butter in to a microwave safe bowl. Microwave for 30 seconds, stir. Continue microwaving in 10 second intervals, stirring in between, until chocolate has melted. Allow chocolate to chill slightly. If it’s too warm it will melt the layer below.

3 Tbsp milk room temperature CHOCOLATE:

Spread evenly over custard layer. Chill in fridge until set (about 1 hour).

8 oz good quality dark or semi-sweet Cut with a hot knife into two inch squares (the chocolate will crack and crumble if you cut it when it is chocolate chopped 2 Tbsp unsalted butter

completely chilled. I cut it up once the chocolate is set and put the cut squares in a sealed container in the fridge or freezer). (Recipe from website: liv for cake - with some edits)"

Section E, Page 8

Rice Pudding (Firni) Ingredients 1/2 cup Basmati rice 2 tbsp pistachio 2 tbsp almond

Soak the rice in a cup of water for half an hour. Drain the water.

Pat the rice on paper towel to get the remaining water out.

Combine all the nuts, cardamom, and rice together and ground them either in a chopper or coffee grinder. It should be little grainy.

Pour milk in a pot add ground ingredients, raisins, and sugar.

Cook it on a slow flame till it thickens. Add kewera essence, and within a minute or two turn-off the flame. Pour it in a serving bowl while it is hot for it to set.

Cool it in the refrigerator for an hour or so then serve, voila!

2 tbsp cashew 2 tbsp raisin 3-4 green cardamom 10 tbsp sugar 1 kg milk Afshan Saeed Mikael Fasihi ‘24

1/4 tsp kewera essence (optional)

Recipe

Section E, Page 9

Russian Tea Cookies Ingredients

“Perfect with a cup of tea in the afternoon.” -Jessica

Recipe

For the cookies:

Preheat oven to 325 degrees.

1 cup salted butter

2 tsp. pure vanilla extract

Cream butter and sugar. Add vanilla, scraping down bowl as needed. Blend in flour and salt, mixing until completely combined.

Roll tablespoons full of dough into small bowls about 1 inch in diameter. Place the balls of dough on parchment lined cookie sheets.

Press down the center of each cookie forming a depression and fill it with the preserves.

Bake 15-20 minutes or until the edges are golden brown. Allow the cookies to cool and then dust with confectioners’ sugar.

2 cups all-purpose flour ¼ tsp salt For the Toppings: Fruit preserves Confectioners’ sugar

Jessica Langdon Zach Langdon ‘19 Justin Langdon ‘22 Section E, Page 10

South African Melktert “Melktert, also known as South African Milk tart, is a creamy and custardy pie of Cape Dutch origin. A decadent dessert made with a flaky crust, a luxurious filling with a custard-like consistency, topped with a dusting of cinnamon. A favorite dessert of the Afrikaans community, it has become a staple in most South African households.” -Guy Guy Pilkington Liam Pilkington ‘26

Recipe

Ingredients

For Pie Crust

Cream butter with sugar and salt.

Bring to a gentle boil while stirring

4 oz butter

Add sifted flour and mix by hand. It should become quite loose.

1/2 tsp salt

Empty into 9 inch pie plate/dish.

Add small amounts to the egg mixture (stirring together), until all the milk mix is added.

1 1/4 cup flour

Press mixture over the bottom and sides of the plate.

Return mix to pot and return pot to stove and bring to a gentle boil.

For filling, part 1

Pierce all over with a fork.

Reduce heat to a simmer as the custard mixture thickens. Cook for a further 2 minutes (stirring constantly).

Bake at 395ºF for 10 to 15 minutes, until crust is golden. 10. Remove the pot from the heat, add vanilla extract and butter.

2 tsp sugar

2 large eggs 2 tbsp corn flour 2 tbsp flour 1/4 cup whole milk

For Filling

11. Beat briskly.

1 3/4 cup whole milk

Beat eggs.

1/2 cup sugar

Mix in cornflour and flour.

12. Allow custard mixture to cool for a couple of minutes.

1/2 tsp salt

Add milk and mix together.

Set aside.

Mix milk, sugar and salt in a pot.

For filling, part 2

1 tsp vanilla extract 1 tbsp butter Cinnamon for dusting

13. Pour into the precooked pie shell. 14. Dust with cinnamon. 15. Allow the pie to set up in the fridge. Serve at room temperature.

Section E, Page 11