Kimberly’s Cookies Sugar Cookie Recipe Kimberly Poulin kpoulin@lacademy.edu Servings: 8 dozen, 3-inch cookies. Prep Time: 30 minutes plus dough chill time Cooking Time: 8-10 minutes INGREDIENTS • 6 cups flour • 3 tsp baking powder • 2 cups sugar • 2 cups UNSALTED butter (4 sticks) • 2 eggs • 2 tsp vanilla (or desired • flavoring) • 1 tsp salt • parchment paper** INSTRUCTIONS 1. Cream butter & sugar until fluffy. Add eggs and flavoring. 2. Mix all dry ingredients in a separate bowl and then add to butter mixture Note: If coloring dough, add food gel after adding half the dry ingredients. Mix well; add more color if needed, then add the remainder of the dry ingredients. 3. Mix well. Separate into four sections, wrap tightly in plastic wrap, and chill for 2 hours or overnight (*see below for alternative method; chilled dough may need time to soften a bit before it can be rolled out). 4. Roll to desired thickness between two pieces of parchment paper; cut with a cookie cutter 5. Bake on an ungreased cookie sheet, parchment paper, or Exopat mat at 350 degrees for 8-10 min. or until cookies just begin to turn tan around the edges. 6. Remove from oven, allow to cool on baking sheet for several minutes before transferring to 7. cooling rack. *Alt. Chill method: Roll out a handful of dough to desired thickness between two pieces of parchment paper. Repeat with the rest of the dough. Put the rolled-out dough parchment sets on a cooke sheet or flat board/pan in the refrigerator for about 10 min. **Using parchment paper removes the need to add flour while rolling the dough out
Chicken Breasts Dijon Bob Kramer bkramer@lacademy.edu INGREDIENTS • 8 boneless chicken breast halves • ½ cup Dijon mustard • ¼ cup olive oil • ½ cup white wine • 1-2 tsp. dried tarragon OR 1-2 Tbs. fresh tarragon to taste • 1-2 cloves fresh garlic • salt and pepper INSTRUCTIONS Preheat oven to 350°F. Place chicken in a baking dish in one layer. Blend sauce ingredients in a bowl or measuring cup. Pour sauce over chicken, turning to coat chicken breasts on all sides. Bake 40 minutes uncovered. This is a very flexible recipe. I have made it in smaller quantities (half recipe) and have quadrupled it for a party. I have left the chicken to marinate in the sauce for a few hours, but I usually just whip up the sauce and stick it in the oven. Leftovers are great for chicken salad or sandwiches. Enjoy!
Sweet Potato Puree with Streusel Topping Bob Kramer bkramer@lacademy.edu INGREDIENTS • 5 large sweet potatoes • 6-8 oz. dried California apricots* • 1 Tbs. granulated sugar • 1 Tbs. flour • 1/3 cup light brown sugar • 2/3 cup pecans, lightly toasted and chopped INSTRUCTIONS 1. Prick potatoes and bake for 1 ½ hours at 450°F. Meanwhile, place apricots in a saucepan, cover with cold water (until water is about 1” above apricots), and simmer for about 30 minutes, until soft. Reserve 2 Tbs. of the cooking liquid. 2. Transfer apricots to a food processor (a mini-Cuisinart works well if you have one) and puree them with the 2 Tbs. cooking liquid and 1 Tbs. sugar until smooth. 3. Scoop sweet potato flesh into a large bowl. Add apricot puree and a pinch of salt, and beat with a handheld electric mixer until smooth. Spread the mixture in a greased casserole dish. At this point, you can store the dish in the refrigerator overnight if you are making it ahead. 4. Preheat oven to 400°F. Blend flour, brown sugar, and pecans with fingers until well combined. Crumble over puree. Bake until heated through – about 15-20 minutes. * California apricots really work best in this recipe since they are more tangy than Turkish apricots. California apricots are usually in stock at Idylwilde in Acton.
Kramer Fudge Bob Kramer bkramer@lacademy.edu INGREDIENTS • 1 large can evaporated milk • 4 C. sugar • 2 sticks butter • 3 C. chocolate chips • ½ bag mini marshmallows • 1 Tbs. vanilla • Toppings, if desired (we’ve used sprinkles, M&Ms, marshmallows, or crushed Oreos) INSTRUCTIONS 1. Place milk and sugar in a large, heavy pan. Bring to a rolling boil, and let boil with enthusiasm for a full 10 minutes (very important), stirring constantly. 2. Remove from heat. Add chocolate chips and stir until melted. Add butter and stir until melted. Add marshmallows and vanilla and stir until smooth. 3. Pour into ungreased 9x13” pan. Sprinkle immediately with toppings if desired, pressing them gently into the fudge, which will start to set immediately. 4. Let set at room temperature for at least 3 hours before cutting. I usually make the fudge at night and cut it in the morning. Makes a lot. Texture is best if eaten within about 3 days – after that the sugar starts to crystallize (but it still tastes great). Enjoy!
Barley and Lentil Soup Dale Cunningham dcunningham@lacademy.edu INGREDIENTS • 1 tablespoon olive oil • 1 large onion, chopped • 2 carrots, peeled and chopped • 2 celery stalks, chopped • 2 cloves garlic, minced • 2 tablespoons chopped fresh thyme • 1 can (14 oz / 400 g) diced tomatoes • 1 cup (180 g) pearl barley, rinsed and drained • 1 cup (200 g) green lentils, rinsed and drained • 6 cups (1.5 liters) vegetable broth • 1 bunch kale, stems removed and leaves chopped • ¼ cup chopped fresh parsley • 2 tablespoons chopped fresh basil • Lemon juice • Salt and pepper, to taste INSTRUCTIONS 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. 2. Add the minced garlic and chopped fresh thyme to the pot and cook for an additional 1-2 minutes. Next, add the diced tomatoes and stir to combine. 3. Stir in the rinsed and drained pearled barley and green lentils and cook for 1-2 minutes to lightly toast the grains and lentils. 4. Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 40-50 minutes, or until the barley and lentils are tender. Stir occasionally to ensure even cooking and to prevent sticking. 5. Once the barley and lentils are cooked, stir in the chopped kale. Cook for an additional 2-3 minutes or until the cavolo nero is tender but still retains some of its vibrant color. 6. Add the chopped fresh parsley, lemon juice and basil to the soup. Season with salt and pepper to taste and stir well to combine. 7. Serve the soup hot, garnished with additional fresh herbs.
Raquel’s Smoky Bacon Pork Chops Raquel Majeski rmajeski@lacademy.edu INGREDIENTS • • •
3oz pepper jack cheese, shredded ¼ cup pre sliced green onions 4 (¾ inch thick) bone-in pork chops (about 2lbs) 2 teaspoons mesquite seasoning ¼ cup cooked bacon pieces (use real bacon) ¼ cup light mayonnaise 1 teaspoon chipotle peeper sauce ½ cup of shredded cabbage Nonstick aluminum foil
• • • • • • PREP -
Preheat oven to 425F. Line baking sheet with foil Shred cheese
INSTRUCTIONS 1. Season pork chops with mesquite seasoning; place on a baking sheet (wash hands). Combine cheese, onions, bacon, mayonnaise, pepper sauce, and shredded cabbage. Spread cheese mixture evenly over pork chops. 2. Place on the middle rack of the oven; bake for 8-9 minutes. 3. Increase oven heat to broil for 2-3 more minutes or until pork is browned and served at 145F.
Parmesan Crusted Chicken Gluten-Free: You can use regular flour for a non-gluten-free version… Annie Schneider aschneider@lacademy.edu TIMING Beginner: roughly 40 minutes, not including sides. Advanced: roughly 20 minutes, not including sides. INGREDIENTS • 3 boneless chicken breasts (you can substitute chicken tenderloins or something similar) • 1 cup grated Parmesan cheese • 1 cup Gluten free all-purpose flour blend (flour with xanthin gum not needed but ideal or just any normal flour for a non-gluten free breading) • 5 teaspoons Italian seasoning • 1 teaspoon salt • 1 teaspoon black pepper • Olive oil (enough to coat the bottom of your pan in a thin layer) INSTRUCTIONS 1. Butterfly the chicken breasts, then use a meat mallet to pound them into thin pieces. Suggestion: If using thinner chicken, such as tenderloins, you do not need to butterfly them but still thin them more with the meat mallet. 2. Combine flour, Parmesan cheese, Italian seasoning, salt, and pepper in a bag or large bowl (you must dip the chicken in it). 3. Use 2 or 3 eggs to create an egg wash. Salt and pepper to taste. Suggestion: Use a plate with high rims to lay each piece on its side to coat it in the egg wash. 4. Heat the oil in a saute pan on medium heat. (If cooking a large amount of chicken, you may need to add oil as you go since some will be absorbed into the chicken). 5. Bread the chicken: - For heavy breading: dip each piece of chicken in the egg wash, then flour mixture, egg wash again, and then flour mixture again. Set aside (avoid stacking coated chicken on itself). - For medium breading: dip the chicken in the flour mixture, then egg wash, and then the flour mixture again. Set aside (avoid stacking coated chicken on itself). - For light breading: dip the chicken in the egg wash, then into the flour mixture. Set aside (avoid stacking coated chicken on itself). 6. Carefully place coated chicken in the sauté pan (do not overlap chicken). Cook the chicken for a few minutes on each side (the thinner the chicken takes less time to cook). The breading should turn a light golden brown when finished. *You will need to cook it in batches. Suggestions: Use a baking sheet to place the cooked chicken on and keep it in the oven on warm at about 175 degrees. Suggested sides: Veggie - broccoli (especially with a Parmesan topping), brussel sprouts, green beans. Other - mashed potatoes, cauliflower mashed, Tuscan rice, corn.
Tuscan Chicken Stew Gluten-Free: Instapot version but can be adjusted for crock pot/Dutch oven/pot… Annie Schneider aschneider@lacademy.edu TIMING Prep time: 10-20 minutes depending on chopping speed Active cooking time: 30 minutes (roughly 15 to saute vegetables and combine ingredients in the pot, and roughly 15 minutes to remove chicken from the bone and shred after cooking) Inactive cook time: varies depending on cooking instruments (40 minutes in InstaPot for cook and natural release and roughly 2 hours without a pressure cooker). INGREDIENTS • Olive Oil (about 2 tablespoons, I suggest using extra-virgin olive oil) • 1 onion, chopped (I suggest a sweet yellow onion) • 3 or 4 celery stalks, chopped • 3 or 4 carrots, peeled and chopped • 5 or 6 garlic cloves, minced • 1 pound of small red or white potatoes, quartered or halved • 1 14 or 16 ounce can of crushed red tomatoes with juice (I suggest using all-in-one crushed tomatoes) • 1 (about 15 ounce) can of red kidney beans, rinsed and drained • 1 cup of chicken broth (you can use 2 cups or more to make it more of a soup than a stew) • 6 bone-in, skin -on chicken thighs (you can substitute drumsticks or even boneless chicken breasts so easier shredding after cooking) • 1.5 teaspoon dried oregano • Red pepper flakes to taste (I suggest a large pinch or quick shake). *Omit for young children • Salt and pepper to taste (roughly 2-4 teaspoons each) • 1.5 tablespoons balsamic vinegar • Optional: chopped fresh parsley or dried parsley INSTRUCTIONS 1. Preheat the InstaPot be selecting sauté, then add the oil 2. *For other companies and cooking methods heat oil on medium heat 3. Add the carrots, celery, and onions to the oil and saute until the onion is translucent (5-10 minutes, longer if you prefer your vegetables to melt into the stew as opposed to many chunks of vegetables in the stew) (I prefer sauteing the vegetables for over 10 minutes). 4. Add garlic and saute the vegetables for another few minutes until the garlic scent is fragrant 5. Add the potatoes, crushed tomatoes, beans, broth, oregano,and chicken. Also add salt, pepper, and red pepper flakes (you can add more salt, pepper, and red pepper flakes after cooking so be sure not to over salt, especially if you are using salted chicken broth). *For children I suggest omitting the red pepper flakes. *Make sure the liquid reached the bottom of your IntaPot/pot so that he food does not burn. Add more chicken broth if needed. 6. For InstaPot: select Manual or Pressure Cook and cook at high pressure for 10 minutes
7. For crockpot/dutch over/pot: Cook for roughly an hour and a half to two hours. Test chicken to make sure it has cooked through completely. 8. If using InstaPot: once cooking is complete, use a natural release. This may take over 30 minutes. After 30 minutes you may release the rest of the steam. I suggest covering with a towel to prevent steam burns. 9. Remove the chicken and pull the meat off the bones, shred the chicken, and then return to the pot. *Watch out for cartilage pieces! You can shred using two forks if you do not have a meat shredder. 10. Add the vinegar and parsley to the pot and stir well. Add salt or pepper to taste of needed.
Honey Nut Squash Dip or Spread Emily Giddings egiddings@lacademy.edu INGREDIENTS • 2 Honey nut squashes • olive oil • 1/2 stick butter • 1 shallot • 5+ leaves fresh sage (add or reduce based on your flavor preference) INSTRUCTIONS 1. Preheat the oven to 375 2. Cut the honey nut squash in half length-wise and scoop out the seeds. 3. Drizzle the inside of the squash with olive oil and place on a baking sheet with the inside of the squash facing down. Bake the squash for about 25 minutes or until soft, with a fork easily poking through the skin. 4. While the squash bakes, dice the shallot and chop the sage leaves. Sauté in 1/4 stick butter until soft and turning brown. 5. When the squash is finished, scoop the meat into a bowl. It should be easy to scoop and mash. 6. Add the remaining 1/4 stick butter to the squash and mash together. Stir in the shallot, sage, and butter mixture. 7. Enjoy as a dip with crackers and goat cheese, use as a spread on sourdough toast, or eat any other way you want!
Hannah’s Brownies Black Brownies from Hannah Stannard. Forrest Stillwell fstillwell@lacademy.edu INGREDIENTS & INSTRUCTIONS My grandmother, Hannah, taught me these. They were always kept in a cold metal tin in her freezer. Melt together Slowly. I usually do it in a double boiler. 3 squares bitter chocolate. I usually use 4. I think my mother used 3 to save money. 2 sticks butter 4 eggs separated. Beat whites very stiff and set aside. Beat the yolks too. 2 cups sugar. Add to the melted mixture. Then, add the yolks. 1 cup flour 2 tsp salt. I decrease this if folks are salt-sensitive. 2 tsp vanilla 1 cup nuts. These can be optional. I never use them Lastly, fold in the beaten egg whites. There is no other leavening agent. Pour into 9 x 13 greased pan. I flour it, too. Very important! Place in a COLD oven. Very important. Temp 350 Degrees for 20-25 minutes. The toothpick should be almost clean to have them gooey and not “cakey.” She put a chocolate icing on them: butter, confectioner’s sugar, and milk. Spread when brownies are cool. Brownies were always in a tin in her freezer. Anyone who walked into the house said hello while they opened the freezer and helped themselves as was expected.
The Farley Girls Irish Carrot Pudding Beth Crutcher bcrutcher@lacademy.edu INGREDIENTS • 1 stick (8 tablespoons) unsalted butter, softened, plus more for ramekins or classic British Christmas pudding mold • ⅔ cup golden raisins, or craisins for bit of tartness • ½ cup boiling-hot water • 1/4 cup molasses • 2 cups all-purpose flour • 1 teaspoon salt • 1 teaspoon ground cinnamon • ½ teaspoon ground cardamom • ½ teaspoon freshly ground pepper • 3/4 cup packed dark-brown sugar (I use Monk Fruit Brown Sugar Replacement) • 3 large eggs • 1 teaspoon pure vanilla extract • 3/4 cups finely grated peeled carrots (2 medium) • 1/2 cup grated peeled potatoes • ⅓ cup shelled unsalted roasted pistachios, coarsely chopped INSTRUCTIONS 1. Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins or traditional pudding mold. 2. Soak raisins in the hot water until plump, about 15 minutes. Drain. 3. Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside. 4. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla and molasses. Reduce speed to low. Mix in flour mixture. Mix in carrots, potatoes, nuts, and raisins. 5. Pour into ramekins, or pudding mold, filling each three-quarters full. Set ramekins into a roasting pan filled with hot water that come about 3/4 up to the top of the pudding mold or ramekins. Cook for 30 minutes in ramekins or 40 for traditional pudding mold. 6. Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. 10 min if using pudding mold. Turn puddings out onto dishes. 7. Serve with whipped cream or your favorite toffee or hard sauce. Some top with whisky and light afire.
Grandma Mae’s Ginger Cookies Susan Fallon sfallon@lacademy.edu INGREDIENTS • 1 cup butter • 1/2 cup brown sugar • 1/2 cup white sugar • 1 egg • 1 cup dark molasses • 1 Tablespoon cider vinegar • 5 cups flour • 1 tsp. baking soda • 1/2 tsp. salt • 1/2 tsp. baking powder • 2 tsp. ginger • 1 tsp. cinnamon • 1 tsp. cloves INSTRUCTIONS Cream butter and brown/white sugars until fluffy. Add egg, molasses, and cider vinegar. Blend in dry ingredients. Chill approximately 2 hours. Roll 1/4 inch thick and cut with cookie cutters. Bake at 350-degrees for 10-15 minutes.
Extra Cheesy Broccoli Casserole Sheri Howard showard@lacademy.edu INGREDIENTS • 1 can of your favorite condensed cream-based soup (I like cream of mushroom or cream of broccoli) • 1 cup mayonnaise (or sour cream) • 1 egg (beaten) • 1 tsp Turmeric • 3 10-oz packages frozen chopped broccoli • 8 oz (or more) shredded sharp cheddar cheese (set aside 1/3) • 8 oz (or more) of your favorite cheese (I like gouda) (set aside 1/3) • 2 sleeves of your favorite crackers • Salt and pepper to taste • Paprika and turmeric for garnish INSTRUCTIONS 1. Preheat oven to 350 degrees. 2. Spray baking dish with non-stick spray or use butter (9x13 or casserole dish) 3. In large mixing bowl, whisk together the first 4 ingredients. 4. Break up the broccoli and add to mixture – mix well. 5. Mix in 2/3rds of both cheeses. 6. Mix in one sleeve of crackers (or half) 7. Top with the remaining crackers and cheeses sprinkle on some paprika and turmeric. 8. Cover and bake for at least 45 minutes to an hour.
Grammy Adamian’s Rice Pilaf Kyle Adamian kadamian@lacademy.edu INGREDIENTS • 1 cup of Carolina white rice • 2 cups of College Inn chicken broth • 4 tablespoons of butter • 1/2 cup egg noodles • Pinch of salt INSTRUCTIONS 1. In a large pot add butter and egg noodles and cook on high until butter is melted and noodles are brown 2. Add rice and chicken broth to the pot and bring to a rolling boil 3. Once boiling add a pinch of salt, turn the heat down to low and cover for 25min 4. As Grammy Adamian would say “Don’t look at it! I can look at it, but you can’t”. (Seriously though don’t open the lid or you’ll let out the heat) 5. Stir the rice and serve.
MooMoo’s Chocolate Cake Lisa Cooper lcooper@lacademy.edu INGREDIENTS • 2 cups flour • 2 cups sugar • 3/4 cup cocoa • 1 tsp baking powder • 2 tsp baking soda • dash of salt • 2 eggs • 1 cup milk • 1 cup oil • 1 tsp vanilla • 1 cup hot coffee INSTRUCTIONS 1. Mix all together except coffee 2. Add coffee last 3. Bake at 350º for 40 minutes 4. Top with Mocha Frosting 5. Traditionally made for Jenny’s birthday in two round pans with mocha frosting and strawberries sliced in the middle and then topped with whole strawberries.
Creamiest Tomato Soup (Without Any Cream) Annie Montesano & Dan Scheibe Serves Six INGREDIENTS 1½ cups (185g) raw cashews 5 tablespoons (75ml) extra-virgin olive oil 2 pounds (910g) yellow onions, halved and roughly chopped Kosher salt 1 {6-ounce/170g) can tomato paste 2 (28-ouncell95g) cans whole peeled tomatoes INSTRUCTIONS • Pour the cashews and 1½ cups (360ml) water into a blender to soak while you start the soup. • Set a stockpot over medium heat and add 4 tablespoons (60ml) of the oil. When the oil is hot, add the onions and 1 teaspoon salt. • Cook, stirring occasionally, for 10 to 12 minutes, until the onions are translucent and soft lower the heat as needed; we don't want them to brown. • Stir in the remaining 1tablespoon oil and the tomato paste and cook, stirring frequently, for about 5 minutes, until the tomato paste is super fragrant and a rustier, deeper shade of red. (This means bigger, better tomato flavor.) • Deglaze the pot with 1 cup (240ml) water, scraping the bottom to release any caramelized bits. • Add the whole peeled tomatoes, their juices, and 2 teaspoons salt. • Simmer uncovered, stirring occasionally, for about 40 minutes, until the soup has thickened a bit and tastes very flavorful. Turn off the heat and use an immersion blender to blend until smooth. • Blend the cashews and water until smooth, then pour into the soup. Blend with the immersion blender again. Taste and just add the salt if needed and stir in more water if you want it thinner. This freezes beautifully. “The answer to the creamiest tomato soup? Skip the cream. From a distance, this seems counterintuitive, illogical, unbelievable. But the answer comes by way of two other ingredients that just happen to be dairy-free: cashews and onions. You've probably already heard of cashew cream, a.k.a. the easiest nut milk ever. Unlike almonds, cashews are soft enough that you don't need to soak them overnight. And while something like coconut milk tastes unavoidably coconutty, cashew cream just tastes creamy. And so do onions. I first learned of onion cream thanks to chef Grant Lee Crilly via our Genius Recipes column. The idea being: If you puree cooked onions, you end up with a cream look-a-like, ready to take dinner by storm. In this case, we simply saute a lot of onions to start the soup. By the time everything gets buzzed together, you achieve a vegan cream of tomato that's even creamier and more savory than the original-though no one will quite know why.” AM & DS
Cheese & Chocolate Pairings for Holiday Dessert Dina Mordeno dmordeno@lacademy.edu INGREDIENTS & INSTRUCTIONS • Dark chocolate Oreos topped with St Agur Blue Cheese and cherry preserves. • Bacon stick with Harbison and chocolate pearls • Ginger snap with Hersey’s milk chocolate bar and “bruleed” fresh goat cheese • Pear slices with Black Betty and caramel drizzle, optional chocolate mini chips
Great Grammie Weeks’s Brownies Laura Rogerson Moore lmoore@lacademy.edu Prep time: 15 minutes Cook time: 25-30 minutes Serves 15-20 INGREDIENTS • 4 squares unsweetened dark baker’s chocolate • 1 stick of salted butter • 2 eggs • a drop of vanilla • 2 cups of sugar • 1 cup of flour INSTRUCTIONS 1. Set the oven at 325. 2. Lightly coat with butter and flour an 8x8 baking pan. 3. Melt butter and chocolate together in a saucepan. 4. Place sugar in a mixing bowl. Stir in melted butter and chocolate. Stir in eggs and vanilla. Stir in flour. Pour into baking pan. 5. Cook at 325 for approximately 25 minutes or until a toothpick comes out clean. Cut into 25 squares after cooling. 6. Serve with vanilla ice cream or fruit and sherbet. “This recipe has been in my mother’s family for generations and everyone in our family knows it by heart. Making it is a treat, too, as everyone—adults and children—wants a chance to scrape the bowl and lick the spoon…but not until after the sugar has been added! My dad always loved the corners because they were so chewy, and our daughters loved the middle ones because they were so gooey.” LRM
Spaghetti and Tomatoes Robinson Chase Moore rcmoore@lacademy.edu Prep time: 5 minutes Cook time: 30 minutes Serves 2-3 adults or 2 adults and 2 children INGREDIENTS • 16 oz. can of stewed tomatoes • Angel hair pasta • Extra sharp cheddar (grated) INSTRUCTIONS 1. Boil as instructed on the box of pasta. 2. Open the can of tomatoes and heat in a small saucepan. 3. Once water boils, add pasta and monitor for al dente texture (approximately 5 minutes). Drain and rinse pasta and toss with olive oil. 4. Grate cheese in a small bowl. 5. Serve in bowls with the stewed tomatoes on top of the pasta and the cheese on top. “This recipe, with a T-bone and long-neck Budweiser, was the first meal I made for Laura in 1983 in my apartment in Spaulding Hall. Since then our daughters have loved eating and making it, too.” RCM
Meema’s Hamburg Stew Robinson Chase Moore and Laura Rogerson Moore Prep time: 30 minutes Cook time: 2 hours minimum; all day is best Serves 6 adults INGREDIENTS • 1 small yellow onion • 3 cloves garlic • 1 lb. hamburger • 1 16 oz. can, stewed tomatoes • 3 carrots • 2 stalks celery • 3 russet potatoes • Salt, pepper, bay leaves • Balsamic vinegar • Maple syrup INSTRUCTIONS 1. Chop garlic and onion to preferred bite size. 2. Sautee onion, garlic, and celery; add hamburger. 3. Chop carrots. 4. Peel and chop potatoes. 5. Add carrots and potatoes to burger mix. 6. Add tomatoes, bay leaves, one splash of balsamic vinegar and one splash of maple syrup, salt and pepper to taste. 7. Simmer on stove top 2-8 hours. 8. Serve in bowls with big hunks of bread, a salty grated cheese (cheddar, parmesan, or Romano), and a green salad. “Rob’s mom (Meema) would make this in the morning, and it would simmer all day, making the whole house smell great. This recipe was a family favorite in his family growing up and our daughters and granddaughters love it now, too. It’s even better the second and third day!” LRM
Cocktails & Libations
Syllabub Paul Husted phusted@lacademy.edu Makes 4 servings INGREDIENTS • • • • • •
Grated rind and juice of 1 lemon 1/2 cup sugar 3 tablespoons sherry (I use Harvey’s Bristol Cream) 2 tablespoons brandy (I use Drambuie) 1/2 teaspoon vanilla extract 1 1/4 cups heavy cream
INSTRUCTIONS 1. 2. 3. 4. 5. 6.
Place the lemon rind and juice in a mixer bowl. Stir in the sugar, sherry, brandy and vanilla. Note: Using good liquor does make a difference. Stir until the sugar dissolves. Add the cream and beat until the cream is thick. Pour into 4 wine glasses or parfait glasses. Chill 4 hours.
Pingo Doce (a.k.a. The Hulk) Jonny Gotlib jgotlib@lacademy.edu INGREDIENTS • • • • • • •
2 oz – Aged Rum 2 oz – Pineapple Juice 1/4 oz – Blue Curacao 1/2 oz – Hot Honey 1/2 oz – Lime Juice 1/2 oz – Simple Syrup (optional) Top – Soda Water
INSTRUCTIONS Combine all the ingredients in a cocktail shaker with ice. Add the optional simple syrup if you prefer a slightly sweeter drink. Shake well and strain over fresh ice into a rocks glass. Top with a splash (or two) of soda water. Personally, I would imagine the Hulk not liking garnishes – as they would get in his way – but if you wanted to, you could optionally garnish with a tiny umbrella through a piece of fresh pineapple. “At the beginning of the 2008 hit movie, The Incredible Hulk starring Edward Norton as Bruce Banner (and of course the Hulk), he is shown working at a “Pingo Doce” factory. The fictional beverage is said to taste like a lemonlime soda with a hint of vanilla. This adult take on the soda is my own creation and answers the hypothetical question, “what tiki-style cocktail would the Hulk drink if he was on vacation?” The hot honey gives this drink a little kick when you drink it – almost like you’re turning into the Hulk himself. A slightly larger portioned cocktail for a “slightly” larger man (and hero). I hope you enjoy!” JG
Vesper 2.0 Jonny Gotlib
INGREDIENTS • • • • •
2 oz – London Dry Gin 1.5 oz – Lillet Blanc 1 oz – Lemon Juice 3/4 oz – Simple Syrup 1 – Egg White
INSTRUCTIONS
Combine all the ingredients in a cocktail shaker (without ice), including the egg white. Dry shake thoroughly until the egg white has whipped into a creamy froth. Add ice and shake again until the tin becomes cold to the touch. Double strain into a martini glass and garnish with a dehydrated lemon slice. Enjoy! “The Vesper Cocktail was first introduced to us via the 2006 Bond flick Casino Royale starring Daniel Craig as the man himself. Fun fact, I’m a big fan of James Bond. Sean Connery and Pierce Brosnan are my two favorites, with Mr. Craig coming in third. The original Vesper calls for both gin and vodka, but in my version gin alone takes center stage. The elevated amount of lemon gives the drink more tartness and the egg white creates a creamy feel that definitely differentiates it from the original martini.” JG
