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Type + Food a collection of recipes from The Type III class of Winter 2014


Designed by Darren Chan Typefaces used are Frutiger and Adobe Caslon Pro March 14, 2014

Instruction by Charmaine Martinez Department of Art & Design California Polytechnic State University, San Luis Obispo, California


GRAINS Bertolucci's Gourmet Grilled Cheese..................................................................... 9 by Albert Chang

Joong: Chinese Tamale (粽子).................................................................................11 by Darren Chan Mushroom Risotto...................................................................................................15 by Florence Lui Tostada Chips............................................................................................................17 by Kathy Choi

Table of Contents

VEGETABLES California Roll...........................................................................................................22 by Hyung-Min Park Caprese Stack...........................................................................................................24 by Christie Pak Greek Grilled Avocados..........................................................................................25 by Samantha Gee Moroccan Chickpea Soup.....................................................................................27 by Kat Whalen "Now That's a Taco Salad".....................................................................................29 by Alyx Mackler Oriental Noodle Salad...........................................................................................32 by Amanda Yam "Really Good Guac"................................................................................................33 by Kelsey Dodge "Taco Soup!".............................................................................................................34 by Zachary Zulch


MEATS

DESSERTS

Ahi Tuna Tartare on Sesame Wonton Chips......................................................37 by Jenna Verbyke

Almond Paste Cookies............................................................................................71 by Heather Brown

Avocado Mango Shrimp Stack..............................................................................39 by Alyssa Hornby

Black Russian Cake..................................................................................................73 by Sara Vetrovec

Cajun Shrimp Alfredo..............................................................................................41 by Nicole Bergmann

Browned Butter Spoon Cookies...........................................................................75 by Madison Mar

Hamachi Poke..........................................................................................................43 by James Butler

Buckeye Brownie Cookies with Easy Fudge Frosting........................................77 by Chelsea Lightfoot

Mexican Two Bean Chicken Chili.........................................................................46 by Sara Ingram

Chocolate-Banana Bonbons with Toasted Almonds........................................79 by Jaclyn Cruickshank

Grilled Kebabs with Guava BBQ Sauce...............................................................47 by Katie Burgin Pork With Sweet Soy Sauce (Babi Kecap)...........................................................49 by Kelby Hertanu Shepard's Pie.............................................................................................................51 by Joseph Hewison The Best Shepard's Pie............................................................................................55 by Meagan Haneke-Hopps Spam Musubi............................................................................................................58 by Ashley Andrews Short Ribs Korean Barbecue (Kalbi)......................................................................59 by Paul Washington

DRINKS Cucumber Sangria...................................................................................................63 by Viridian Osio Blackberry Meyer Lemon Gin and Tonic.............................................................64 by Kelsey Lancaster Blackflower Fizz.......................................................................................................66 by Jared Moore Moscow Mule..........................................................................................................68 by Emma Dowling Pimm's No.1 Traditional..........................................................................................69 by Allie Gentes

Chocolate Chip Pumpkin Bread............................................................................80 by Emilee Rudd "Fear of a Black Planet" Cake...............................................................................82 by Olivia Yu Grandma's Swedish Pancakes...............................................................................84 by Rebecca Reid Halo-Halo..................................................................................................................86 by Christopher Lagmay Italian Sesame Seed Cookies.................................................................................88 by Danielle Hadley Mor Mor's Pineapple Upside Down Cake..........................................................89 by Kirsten Jacobsen Nana's Banana Bread..............................................................................................90 by Skyler Muench Nana's Coconut Cream Pie....................................................................................91 by Kersten Segervall Oat Nut Bars with Sweet Lemon Coconut Icing................................................93 by Jason Schindler World's Best Chocolate Chip Cookies..................................................................95 by Evan LaForce


Bertolucci’s Gourmet Grilled Cheese

by Albert Chang

Ingredients 2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tablespoon butter

Directions Preheat skillet over medium heat. Lather both sides of bread with butter

Add slice of Provolone cheese on top of tomato slices.

(one teaspoon on each side) and place one slice of bread on skillet butter-side down.

Place second slice of bread on top of

Add slice of Jarlsberg cheese on non-

Grill until lightly browned and flip over;

Slice half tomato into thin slices and

Remove from skillet using spatula and

buttered side.

place on top of cheese.

sandwich butter-side up.

repeat process until cheese is melted.

cut in half diagonally once cheese has melted

Place slice of turkey breasts gently on top of tomato slices.

Grains 9


Joong: Chinese Tamale by Darren Chan

Ingredients 12 ounces package dried bamboo leaves ½ pork belly ¼ pounds glutinous rice [ 糯米]

2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 14 oz. package of dried split hulled mung bean 8 raw salted duck egg yolks 3 links (6 oz.) of Chinese sausage [ 红肠]

¼ cup dried baby shrimp (1 oz. total) [ 虾米] 4 dried scallops (1 oz. total) [乾柱]

Directions For the bamboo leaves:

Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to

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medium and cook for thirty minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

Grains 11


For the lap cheong:

For the glutinous rice:

Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get eight pieces out of each lap cheong). Set aside.

Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak fifteen minutes. Drain well and transfer to large bowl.

For the pork belly:

Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½ inch wide strips lengthwise. Cut each strip into one inch pieces. Set aside. For the salted duck egg yolks:

For the mung beans:

Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.

Cut each yolk in half and set aside.

To Assemble

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Add third joong leaf by wrapping it around

top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other.

then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused.

Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.

Make sure there are no tears or rips in leaves. Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.

spoons rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another three tablespoons rice.

Smooth out leaves towards open end and

For the dried shrimp and dried scallops:

Take two whole joong leaves of similar size.

Hold bamboo leaves firmly, place 3 table-

Layer finished joong in a large stockpot and

cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for two and a half hours, topping up pot vwith boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

Remove joong and drain in colander set in

sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through. Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.

Fold bottom half inch of leaf upwards and

tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.

Grains 13


Mushroom Risotto

by Florence Lui

Ingredients 6 cups chicken broth, divided

½ cup dry white wine

3 tablespoons olive oil, divided

sea salt to taste

1 pound portobello mushrooms, thinly sliced

freshly ground black pepper to taste 3 tablespoons finely chopped chives

1 pound white mushrooms, thinly sliced 4 tablespoons butter 2 shallots, diced 1/3 cup freshly grated Parmesan cheese 1½ cups Arborio rice

Directions Warm the broth over low heat in a saucepan.

Warm 2 tablespoons olive oil in a large

saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about three minutes.

Add rice, stirring to coat with oil, about two minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly tly until the wine is fully absorbed.

Add ½ cup broth to the rice, and stir until

set aside.

the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about fifteen to twentyminutes.

Add olive oil to skillet, and stir in the

Remove from heat, and stir in mushrooms

Remove mushrooms and their liquid, and

shallots. Cook for one minute.

with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Recipre by Myleen on http://allrecipes.com/ recipe/gourmet-mushroom-risotto/.

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Grains 15


Tostada Crisps

by Kathy Choi

Ingredients 1 head of lettuce

mozzarella cheese

1 onion

small tortillas (Mission Artisan Tortillas)

2 tomatoes

tostada shells (Guerrero Tostada Shells)

1 red bell pepper

1 whole cooked Rotisserie Chicken

1 avocado

Teriyaki Sauce

1 lime

TapatĂ­o Sauce

feta cheese

Directions Shred Rotisserie chicken and place ½ of

shredded chicken on pan. Add 2 tablespoons of teriyaki sauce and mix. Keep lid on at l ow heat.

and onions.

Add a large pinch of salt and pepper, mix,

Chop one head of lettuce into thin pieces.

and set aside. (Add a squirt of Tabasco for a kick.)

Chop one red bell pepper into small strips.

Cut avocado in half then slice vertically into

Set aside.

Dice two tomatoes and one onion then place

into a bowl.

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Cut lime and squeeze over diced tomatoes

one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.

Grains 17


To Assemble Place one small tortilla on pan and heat

up for one minute; flip occasionally. While heating, sprinkle mozzarella cheese over one round tostada shell and microwave for thirty seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

Place ½ cup of shredded teriyaki chicken onto tostada base.

Add small handful of lettuce and spread evenly.

Place red bell pepper strips on top along

with ¼ of the sliced avocados.

Sprinkle one tablespoon of feta cheese

evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

Add two spoons of salsa mix on top of chicken and spread evenly.

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Grains 19


Vegetables


California Rolls

by Hyung-Min Park

Ingredients 2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into Ÿ-inch thick pieces 4 sheets nori (seaweed) ½ batch sushi rice, recipe follows 1/3

cup sesame seeds, toasted

1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and soy sauce for serving

Directions Prepare sushi rice first. When the rice is

done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.

Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice

Allow the rice mixture to cool to room temperature before making the roll.

side is down. Place an eighth of the cucumber, carrot, avocado and crab sticks in the center of the sheet.

Cover a sushi rolling mat with plastic wrap.

Grab the edge of the mat closest to you,

Cut nori (seaweed) sheets in half crosswise. Lay one sheet of nori, shiny side down, on

the plastic covered mat. Wet fingers with water and spread half cup of the rice evenly onto the nori.

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keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

Cut the roll into six pieces. Recipe frome foodnetwork.com.

Vegetables 23


Caprese Stack

by Christy Pak

Greek Grilled Avocados by Samantha Gee

Ingredients

Ingredients


1 medium to large tomato

4 avocados

¼ cup basil leaves

3 tablespoons olive oil


4 ounces fresh mozzarella cheese

1 cup artichoke hearts


4 teaspoons Balsamic vinegar

¼ cup sun dried tomatoes


1 tablespoon olive oil

½ kalamata olives


salt and pepper, to taste

¼ feta cheese

Directions Slice the tomato in approximately ¼ inch

Directions


thick slices.

Cut avocados in half and remove pit.

Slice the mozzarella in approximately ¼

Slice the avocado into chunks, maintaining

inch thick slices.

Alternate layers between the tomatoes,

mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

Drizzle with olive oil and balsamic

Top your avocado with artichoke hearts,

sun dried tomatoes, kalamata olives and feta cheese.

the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

Place on barbecue for five to ten minutes

Drizzle the avocado with olive oil,

Recipe by Tammilee Tips.

sundried tomato infused olive oil is a great for this recipe.


depending on the heat of your barbecue.

vinegar. Season to taste with salt and pepper, if desired. Recipe from tablespoon.com.

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Vegetables 25


Moroccan Chickpea Soup by Kat Whalen

Ingredients 1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced ½ tablespoon hot paprika ¼ tablespoon saffron threads, crumbled ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 15oz. cans chickpeas, rinsed

1 lbs red potatoes (about 3 medium) scrubbed and cut into inch pieces) 1 14.5 oz. can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges

Directions Heat the oil in a large dutch oven over me-

dium-high heat until shimmering. Add the onion and sugar and cook until softened, about five minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

Stir in the chickpeas, potatoes, tomatoes

with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about twenty minutes.

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Stir in the zucchini and continue to simmer until tender, for five to ten minutes.

Mash some of the potatoes against the side

of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges. Recipe from America’s Test Kitchen Healthy Cookbook.

Vegetables 27


"Now That’s a Taco Salad" by Alex Mackler

Ingredients 2 boneless, skinless chicken breasts

1 avocado, chopped

2 tablespoons olive oil 2 limes, juiced

2/3 cup sweet corn ¼ pint grape tomatoes, quartered

2 garlic cloves, minced

¼ red onion, diced

2 teaspoons ground cumin

¼ teaspoon salt

2 teaspoons smoked paprika

¼ teaspoon pepper

½ teaspoon chili powder

1 tablespoon olive oil

¼ teaspoon salt

½ teaspoon red wine vinegar

¼ teaspoon pepper

1 lime, juiced

2 oz. Monterey jack cheese, freshly grated

a few tortilla chips, crushed

4 cups butter lettuce, chopped

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Vegetables 29


Directions For the spices:

The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. For the chicken: Add chicken to a large

Ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for two to twenty-four hours.

To Assemble Heat a large skillet over medium-heat heat

and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken. Once chicken is finished, let cool for a few minutes and then cut into chunks.

Combine lettuce, tomatoes, avocado,

cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. To finish off, add crushed tortilla chips on top.

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Vegetables 31


Oriental Cold Noodle Salad

"Really Good Guac"

by Kelsey Dodge

by Amanda Yam

Ingredients

Ingredients

2 large avocados 1 16 oz. package Capellini

2 tablespoons olive oil

¼ cup sweet yellow onion

2 red bell peppers, diced

2 tablespoons sesame seed oil

¼ cup chopped cilantro

1 cup chopped green onion

1 tablespoon brown sugar

Juice of one lime

½ cup cilantro

1 tablespoon chili paste

1 pickled jalapeño sliced

1 tablespoons sesame seeds

1 teaspoon salt

1 teaspoon jalapeño juice

2 tablespoons soy sauce

1 teaspoon pepper

salt and pepper to taste

2 tablespoons rice vinegar

Directions Directions Slice open the large avocados and scrap out

For the Capellini:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, four to five minutes. Drain well in a colander set in the sink. For the dressing:

Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad. Recipe adapted from "Oriental Cold Noodle Salad Dish" from at Los Altos Bakery and Café Los Altos, CA.

the insides into a bowl. Leave the pits in the bowl to prevent the avocados from oxidizing.

Chop onions, cilantro, and jalapeños and

add them to a bowl along with the juice of one lime.

Add one teaspoon of jalapeño juice for added spiciness if desired.

Add salt and pepper to taste.

Whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

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Vegetables 33


"Taco Soup!"

by Zachary Zulch

Bring to a boil. Change heat to low and simmer for three hours once it is boiling.

Ingredients

Remove from heat and serve.

1 lbs ground sirloin

Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.

¾ yellow onion 1 packet dried ranch dressing

Recipe by Zachary Zulch

1 packet Schilling taco seasoning 8 oz. can of Rotel diced chili 14 oz. can of corn 14 oz. can of pinto beans 14 oz. can of kidney beans 24 oz. can of hominy 24 oz. can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese

Directions Chop and sauté yellow onion in a large skillet.

Add ground sirloin and continue sautéing until meat is a light brown color.

Drain and remove fat if your meat is

under nintey percent fat free (meat does not need to be thoroughly cooked as it will be boiled in the steps below).

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Remove from heat and pour into

a large pot.

Add corn, pinto beans, kidney beans,

hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.

Vegetables 35


Ahi Tuna Tartare on Sesame Wonton Chips by Jenna Verbyke

Ingredients 1 teaspoon peeled and grated fresh ginger

12 wonton wrappers (can substitute with egg roll wrappers) 2 tablespoons olive oil

1 clove garlic, minced

3 tablespoons sesame seeds

3/4 teaspoon orange zest

6 ounces sushi-grade tuna, cut into ¼-inch dice

Meats

2 tablespoons fresh cilantro, finely chopped

2 tablespoons green onions, green parts ½ teaspoon kosher salt only, finely chopped 1 avocado, cut into ¼ inch dice 2 tablespoons sesame seeds, toasted 2 teaspoons lime juice 2 tablespoons soy sauce Cilantro sprigs, for garnish 1 teaspoon sesame oil

Meats 37


Directions For the sesame wonton crisps:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Avocado Mango Shrimp Stacks by Alyssa Hornby

Cut the wonton squares on an angle to make two triangles.

Ingredients

Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly).

1 cup broccoli salad sprouts

3 sprigs cilantro (optional)

1 cup tomatoes, diced

Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

Sprinkle lightly with sesame seeds. Bake until golden, about six minutes. Let cool. Remove triangles from the pan and let cook on a cooling rack. For the tuna tartare:

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (½ cup) 1 avocado, cubed 8 ounces cooked shrimp

For the Dressing:

Add the avocado and lime juice before serv-

Whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.

It is important that the tuna is not left at room temperature for more than one hour. Recipe from www.cdkitchen.com.

3 tablespoons olive oil ¼ tsp pepper 1/8 tsp salt

Directions

To Assemble ing. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro.

6 tablespoons balsamic vinegar

For the Stacks

Place a metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

Add tomatoes. Add cucumbers on one side, and corn on the other. Add mango on top of the cucumber side, and red onion on top of the corn side. Top with avocado.

First add in the broccoli salad sprouts.

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Meats 39


Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro. Recipe adapted from immaeatthat.com.

Cajun Shrimp Alfredo by Nicole Bergmann

Ingredients 1 lbs shrimp, peeled and deveined

1 cup heavy cream

2 tablespoons creole seasoning

1 cup parmesan cheese, grated

1½ tablespoons olive oil

1 egg yolk

1½ tablespoons butter

1 cup onion, diced, divided

8 ounces sliced mushrooms

8 ounces linguine

2 teaspoons garlic powder

½–1 tablespoon tony's creole seasoning

1 cup tomato, diced, fresh or canned

Directions Dice tomatoes, onion, and mushrooms . Toss the shrimp in one tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season

the pasta. When water boils add pasta and cook until al dente.

Add the mushrooms and garlic powder

when the butter has melted, cook for about one to two minutes.

Add ½ cup of the onions and cook for another minute then add the shrimp. Cook for about three to five minutes or until the shrimp turns pink.

Heat olive oil and butter in a skillet while

pasta is cooking.

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Meats 41


Add the cream and the other addition of

creole seasoning (the ½ to one tablespoons) when the shrimp has cooked. Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes.

Hamachi Poke with Pineapple Poi & Taro Chips by James Butler

Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

Ingredients

Add the other ½ cup of onions and the

2 tablespoons extra-virgin olive oil

1 pound sashimi-grade cubed hamachi

drained pasta when the sauce has thickened.

2 tablespoons sake

¼ cup chopped sea beans

Toss until the pasta is coated.

2 tablespoons mirin

1 small taro root

3 tablespoons fresh lemon juice

Vegetable oil for frying

1 teaspoon grated fresh ginger

Salt

Garnish with extra diced tomatoes and cheese if desired.

1 tablespoon finely chopped Maui onion 2 teaspoons xanthan gum 1 pinch sea salt

4 cups fresh pineapple chunks

Freshly ground black pepper

Directions

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For the Hamachi Poke

For the Pineapple Poi

In a medium non-reactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty).

Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.

Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least one hour.

Transfer to a container, cover, and refrigerate until ready to use.

Meats 43


For the Taro Chips

Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. Heat about three inches of oil to 350°F in a large heavy pot. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about two minutes.

Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.

MEXICAN TWO BEAN CHICKEN CHILI

Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place several taro chips alongside the poke. What is Poke and Poi?

Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside. Recipe by Chef Marcel Vigneron.

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Meats 45


Mexican Two Bean Chicken Chili

Mixed Grill Kebabs with Guava BBQ Sauce

Ingredients

Ingredients

by Sara Ingram

1 cup drained canned whole kernel corn

2 cups chicken broth

1 jar (16 oz.) thick and chunky mild salsa 3 cups shredded cooked chicken 1 cup tomato sauce

1 garlic clove, pressed

1 medium zucchini, coarsely chopped

1½ – 2 tablespoon chili powder

1½ cups rinsed and drained canned black beans 1½ cups rinsed and drained canned pinto beans

Directions Combine broth, salsa and tomato sauce

1 teaspoon ground cumin Optional toppings include shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves.

by Katie Burgin

1 tablespoon coconut oil or vegetable oil

¼ teaspoon salt

1 small yellow onion, finely chopped

1 pound boneless fish fillets, cut into bite-size pieces

2 garlic cloves, minced

1 pound peeled and deveined shrimp

½ cup guava nectar

1 yellow bell pepper, cut into pieces

8 ounces guava paste or jelly

1 orange bell pepper, cut into pieces

¼ cup molasses

1 red onion, cut into wedges

/ cup cider vinegar

1 3

1 pint cherry tomatoes

2 tablespoons tomato paste

Olive oil

1 teaspoon ground allspice

Salt

1 teaspoon smoked paprika

Freshly ground black pepper

½ teaspoon curry powder

in (four quart) casserole dish. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer thirty minutes, stirring occasionally with spoon.

Ladle chili into soup bowls. Top with desired toppings.

Original Recipe by The Pampered Chef.

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Meats 47


Directions For the Guava BBQ Sauce:

Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté three to five minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, five minutes or until mixture is slightly thickened.

PORK WITH SWEET SOY SAUCE (BABI KECAP) by Kelby Hertanu

Ingredients

For the Kebabs:

Thread fish, shrimp, and vegetables on skew ers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350°F to 400°F) four minutes. Turn skewers over, and brush with ¼ cup sauce. Cook five minutes or until fish flakes with a fork.

2 lbs pork butt, shoulder, or spare ribs 1 teaspoons of salt ½ teaspoons white pepper 1 teaspoons Chinese Five Spices 2 tablespoons rice wine

Serve skewers with sauce on the side.

2 tablespoons soy sauce

Recipe by Coastal Living

2 star anise

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2 tablespoons Sweet Soy Sauce (kecap manis) 3 tablespoons of oil 2 shallots 1 inch ginger 2 cloves garlic

Meats 49


Directions Grind the spices (two shallots, one inch

Add one cup of water and Sweet Soy Sauce

ginger, two cloves garlic) in a food processor.

(kecap manis) to the pot.

Cut the pork into about two inch cubes.

Cook until done (about forty-five minutes

Rub the pork with salt, white pepper, garlic

powder, and Chinese Five Spices.

Let the pork mixture sit in the rice wine and soy sauce for at least ten minutes.

Stir fry the spices on medium heat for about three minutes in a pot with oil.

Add the pork mixture and star anise into

the pot, then stir occasionally and cook until it changes to a deep brown color.

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Shepherd’s Pie with an Accent by

Joseph Hewison

to one hour, depending on desired tenderness) and oil comes out.

Ingredients

Serve with rice and vegetables for a

2 tablespoons olive oil

Tomato puree or paste

1½ lbs ground lamb or beef

Red wine

1 large carrot

¼ cup chicken stock

1 large onion

1½ lbs golden potatoes

Fresh rosemary

¼ cup heavy cream

Fresh thyme

3½ tablespoon butter

4 cloves minced garlic

Salt

Salt

Pepper

Pepper

2 Egg yolks

Worcestershire sauce

¼ cup parmesan cheese

balanced meal.

Recipe ftrom Mrs. Lusiana Hertanu.

Meats 51


Directions

To Assemble

For the Filling

For the Mashed Potatoes

Pour olive oil into a hot, large pan, then add meat.

Peel and slice potatoes into even pieces

Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more.

Boil water, add salt and potatoes, and set a timer for fifteen minutes. After fifteen minutes, take potatoes out and strain the water off.

Add carrot, and onion, stir a little longer.

Put potatoes back into the pan, or into a medium mixing bowl.

Add Worcestershire sauce, stir, add tomato puree and stire once more.

Mash the potatoes with their ingredients from above and keep warm.

Add red wine and sweat down for a minute or two.

Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top.

Spread the mashed potatoes over the top

of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

Poke the top with a fork several times to

give the pie a peaked look and place in the oven at 400째F for eighteen to twenty minutes to brown the potatoes and set the pie.

Serve Recipe adapted from recipe by Gordon Ramsay.

Add chicken stock and cook for three more minutes.

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Meats 53


Shepherd’s Pie

by Meagan Haneke-Hopps

Ingredients 2 lbs ground beef 2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup 4 cups mashed potatoes (instant potato mix) Shredded cheese (to melt on top)

Directions Preheat oven to 350°F. Brown the ground beef in a skillet. Make instant mashed potatoes in a bowl according to package instructions and set aside.

Spray casserole dish with non-stick cooking spray.

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Open canned veggies; drain, dump in casserole dish.

Strain off any fat from ground beef, then add on top of veggies.

Stir ground beef and all cans of veggies

together in casserole dish and spread evenly along the bottom of the dish.

Meats 55


Open tomato soup cans and place contents on top of veggie and beef mix.

Stir in with the veggie and beef mix so

that veggies and beef are evenly coated in tomato soup.

Spread mashed potatoes to even cover all other ingredients (do NOT mix in).

Cook for twenty-five minutes, uncovered. Cover with shredded cheese and let cook

for another five minutes in the oven.

Let cool and serve. Recipe by Grandma Judith Hopps. This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.

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Meats 57


Spam Musubi

by Ashley Andrews

Koren Barbecue Short Ribs by Paul Washington

Ingredients Ingredients

5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam

4 lbs Korean-style short ribs (LA style cut ribs also works)

½ cup Teriyaki Sauce

3/4 cup soy sauce

Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)

2 tablespoon white sugar 2 tablespoon brown sugar ½ onion chopped yellow onion

Directions Cut Spam into ten slices. Fry until slightly

2 stalks chopped green onion

Fill musubi maker with rice and press flat

crispy. Remove and drain on plate lined with paper towels.

until the rice is one and a half inch high. Sprinkle rice with furikake.

Add teriyaki tauce in another pan. Bring

Top with slice of spam. Remove

to a boil over medium-high heat, then reduce to low.

Add Spam slices, coating them in the mix-

musubi maker.

Fold nori over Spam and rice stack starting

ture. When mixture has thickened, remove spam from pan.

at the end towards you, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

Lay a sheet of nori lengthwise on a clean

Repeat with the other nine Spam slices,

surface. Moisten lower half of musubi maker, and place on lower third of nori.

making sure to rinse off musubi maker after each use to prevent it from getting too sticky.  Recipe by Mamadrews. California Roll by Hyung-Min Park

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2 teaspoon minced ginger

3–6 cloves minced garlic 1 tablespoons honey 2–3 tablespoon toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon oil ½ teaspoon cayenne pepper 2 tablespoon Mirin (Rice Wine) (or White vinegar)

Directions Combine all ingredients except for ribs in

Cover the bowl or close the bag with no

a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.

air so that the marinade is always touching the ribs.

Mix all ingredients until sugar has dissolved.

Refrigerate for four hours, but the lon-

Submerge ribs in the marinade making

sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs.

ger the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade.

Meats 59


Remove from marinade, wipe or shake off

excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about four to six minutes, or until meat is at desired done-ness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required. Recipe by Joyce Washington.

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Meats 61


Cucumber Sangria

by Viridiana Osio

Ingredients 1 small honeydew melon 12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 mL. bottle Sauvignon blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)

Drinks & Cocktails

Directions Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.

Combine melon, cucumber, lime slices,

and the twelve mint leaves in a large pitcher.

If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in two smaller pitchers or covered containers. Recipe from The Test Kitchen at www.bhg.com.

Stir together lime juice and honey until

combined in a small bowl; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least two hours.

Stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

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Drinks 63


Blackberry Meyer Lemon Gin and Tonic by Kelsey Lancaster

Ingredients 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) Âź cup simple syrup 12 oz. quality gin tonic water ice

Directions Set out four high ball glasses. Place three blackberries, five mint leaves,

juice of ½ lemon, and one tablespoon simple syrup in each glass and muddle together.

Fill each glass with ice, followed by three

ounces of gin. Top off each drink with tonic water, stir and serve. Recipe from spoonforkbacon.com.

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Drinks 65


BlackFlower Fizz by Jared Moore & Jack Britton

float the frozen “flower” garnish on top when ready to serve.

Finish with small piece of dry ice for

dramatic smoking and fizzing effects, as well as colder drinks.

Ingredients

Recipce by Mixologists Jared Moore & Jack Britton.

2 oz. Absolut Citron Vodka 3/4

Push the drink pick down (as a stem) and

2011 Vodka Martini Shakedown:

oz. St. Germaine Elderflower Liqueur

1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner

1.5 oz. Perrier Jouet Brut Champagne Peaches Blackberries Mint 1½–2 oz. Pomegranate Juice Sprite Dry Ice (optional for effect)

Directions Muddle one slice of a fresh peach, two

Shake and strain into large chilled

fresh blackberries, two fresh mint leaves, and two ice cubes in a pint glass.

martini glass, then float 1.5oz. Perrier Jouet Brut Champagne.

Fill the glass with ice and add 2oz. Absolut

For the Garnish:

Citron Vodka, .3/4 oz. St. Germaine Elderflower Liqueur 1½ -2oz. pomegranate juice splash of Sprite or club soda.

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Garnish by Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer.

Drinks 67


Moscow Mule

by Emma Dowling

Pimm's No. 1 Traditional Cocktail by Allison Gentes

Ingredients ¼ cup lime juice

Ingredients

¼ cup vodka ½ cup ginger beer

Directions Pour all ingredients into a highball glass with ice.

History of the Moscow Mule:

The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin. Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction.

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Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951. The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.” Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.” Recipe by Emma Dowling.

1 cup Pimm's liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries

Directions Fill a large jug or tall glass with ice cubes. Take one slice of lemon, orange, apple, cu-

cumber, strawberry and one sprig of mint (per person) and add to jug or glass.

Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

Recipe from http://recipewise.co.uk/pimmscocktail-recipe.

Drinks 69


Almond Paste Cookies by Heather Brown

Ingredients ½ lb. very soft butter 1 cup sugar 1 cup grated almond paste 1 egg, beaten 1 ½ cups flour ½ teaspoon baking powder

Desserts

½ teaspoon baking soda Pinch of salt ½ lb. bittersweet chocolate, melted (optional)

slivered almonds (optional) Large bowl Standing or hand mixer Spatula Fork Cookie sheet Cooling rack Parchment paper

Desserts 71


Directions

Black Russian Cake

by Sara Vetrovec

Cream butter and sugar well. Add remaining ingredients.

Form batter into small balls, press down

with floured fork on un-greased cookie sheet.

Bake nine to ten minutes at 350°F degrees. Place cookies on cooling rack and let cool

for ten to fifteen minutes.

Dip cooled cookies into chocolate, covering

Ingredients 1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water

about half the cookie. Let stand for a few seconds, placing cookies on parchment paper.

½ cup sugar

Then, sprinkle with slivered almonds on

¼ cup Kahlua

chocolate surface. Press lightly to hold almonds. Repeat for each cookie as desired.

4 eggs ½ cup powdered sugar ¼ cup of Kahlua

Let cool for one hour on counter top or in

refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

Directions

Adapted from Cooks.com.

For the cake:

For the glaze:

Combine all ingredients.

Combine ½ cup powdered sugar with ¼ cup of Kahlua.

Pour batter mixture into greased bundt pan. Bake 350°F for forty-five to fifty minutes.

Poke a few holes in cake with a toothpick before drizzling glaze over top of cake. Sprinkle with powdered sugar before serving. Recipe by Stacey Vetrovec.

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Desserts 73


Browned Butter Spoon Cookies by Madison Mar

Ingredients 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ teaspoon baking powder 1 pinch fine salt 1 large egg yolk ¾ cup sugar 1 tablespoon pure vanilla extract 1/3

–¼ cup raspberry jam

Confectioners’ sugar, for dusting

Directions Preheat the oven to 325°F. Line two

baking sheets with parchment paper.

powder and salt in another medium bowl.

Melt the butter in a small, heavy-bottomed

Whisk the egg yolk, sugar and vanilla into

saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about fifteen minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.

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Meanwhile, whisk the flour, baking

the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Desserts 75


Scoop out dough with a small teaspoon

(the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/ slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

Bake cookies until just browned, about

twelve to fifteen minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread ½ teaspoon jam on

the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar.

Serve. Recipe from Food Network Kitchens (www.foodnetwork.com).

Buckeye Brownie Cookies with Easy Fudge Frosting by Chelsea Lightfoot

Ingredients 1 box (18 –19 oz.) brownie mix

sea salt flakes

¼ cup butter, melted

1 cup butter at room temperature

½ cup cream cheese at room temperature

2/3

1 egg

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3/4

cup peanut butter

3/4

cup powdered sugar

3/4

cup chocolate frosting

cup boiling water

1 cup Hershey's Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer) 8 cups powdered sugar 1 teaspoon vanilla

Desserts 77


Directions Preheat oven to 350°F Line baking sheet with parchment paper. Combine in a medium bowl brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky.

Form rounded tablespoons sized portions

of dough into balls, placing on baking sheet about two inches apart, making an indentation with your thumb in the center of each.

Stir in another bowl together peanut butter

For the Easy Fudge Frosting:

In a mixer combine all ingredients and over low speed for thirty seconds.

Chocolate-Banana Bonbons with Toasted Almonds by Jaclyn Cruickshank

Increase speed to medium and beat for one minute until smooth. Let frosting cool for fifteen to twenty minutes before you frost cake or cupcakes.

Ingredients

You could also use canned frosting. The cookies also taste great without frosting.

½ oz. semisweet chocolate

Recipe adapted from Cookiesandcups.com.

2 bananas

2/3

cup toasted and chopped almonds or pecans

and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.

Directions

Press peanut butter down slightly because

Set over a pan of barely simmering water,

the peanut butter won't spread and you don't want the cookies to be too tall.

Bake for ten to twelve minutes until

edges are set, then let cool until they are room temperature.

Top each cookie with about a tablespoon

of chocolate frosting and a pinch of sea salt flakes when cooled.

melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.

Place the nuts in a shallow bowl. Line a

baking sheeting with wax paper.

Peel the bananas and cut into half to one

inch rounds.

Drop one banana slice at a time into the

chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl.

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Place the banana slice on the prepared sheet

and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.

Freeze the bonbons until the chocolate is

set then transfer to an airtight container and store in the freezer for up to one week.

Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness. Recipe adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008). Desserts 79


Chocolate Chip Pumpkin Bread by Emilee Rudd

Ingredients 13/4 cups unbleached all purpose flour

1 cup sugar

1 teaspoon nutmeg

3 large eggs

1 teaspoon ginger

½ cup vanilla pudding

1 teaspoon cinnamon

1 cup canned pure pumpkin

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon baking powder

1/3

3/4 teaspoon

1 cup miniature semisweet chocolate chips

salt

½ cup olive oil

cup whole milk

Directions Preheat oven to 350°F. Grease and flour nine by five by two and a half inch metal loaf pan.

Sift first seven ingredients into

Add vanilla pudding with egg mixture, pumpkin, and vanilla.

Mix dry ingredients into pumpkin mixture

alternately with milk.

medium bowl.

Transfer batter to prepared pan.

Add oil in large bowl until smooth with an

Bake loaf cake for about fifty-five minutes.

electric mixer.

Beat in sugar gradually, then beat in eggs

Cool in pan on rack fifteen minutes. Turn cake out onto rack; cool completely.

one at a time.

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Desserts 81


Fear of a Black Planet Cake

Add the cocoa mixture and beat until combined.

by Olivia Yu

Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased nine inch by thirteen inch pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.

Ingredients 16 oz. cream cheese

1½ tablespoons baking soda

¼ cup sugar

¼ teaspoon salt

1 egg

½ cup butter

1 egg yolk

1½ cups sugar

2 teaspoons vanilla

2 eggs

1 cup chocolate chips

1 teaspoon vanilla

3/4 cup

1 cup buttermilk

cocoa

Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350°F degrees for thirty minutes or until a toothpick inserted in the center comes out clean. Recipe from http://michelle-fromthekitchen.blogspot.com/.

½ cup hot water 2 2/3 cups cake flour

Directions: For the filling:

Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. Fold in the chocolate chips and set aside.

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For the batter:

Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. Mix together the cake flour, baking soda, and salt and set aside in a separate bowl. Cream the butter until smooth in a large bowl. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy.

Desserts 83


Grandma’s Swedish Pancakes by Rebecca Reid

Place it on a warm plate once the edges

start to get crisp, roll the pancake up and. It should be a very light brown color on the side now facing up.

Serve with powdered sugar and melted

Ingredients

butter and lemon juice.

3 eggs

fruit, nutella, peanut butter, syrup, jam, etc.

1¼ cup of milk

This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.

Add on any topping of your choice such as

3/4 cup of flour

½ teaspoon salt 2 tablespoons of sugar 4 tablespoons of butter 1 lemon

Recipe by Lavina DeNatale.

powdered sugar

Directions Set a large non-stick saucepan on medium heat and coat with non-stick spray

Add a few tablespoons (depending on how

Wisk together the eggs in a large bowl and

then add milk. Then, in a separate bowl combine the sugar, flour, and salt.

large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise up to the edges a little bit.

Whisk in this mixture little by little to the

Flip the pancake when the thin edges start

eggs and milk, until there are no clumps and the batter is creamy.

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to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan.

Desserts 85


Halo-Halo

by Christopher Lagmay

Ingredients 2 tablespoons preserved shredded young coconut [macapuno] 2 tablespoons sugar palm nuts [kaong]

2 tablespoons coconut gel [nata de coco]

2 tablespoons freshly grated cantaloupe 2 tablespoon freshly shredded jackfruit 2 tablespoons sliced caramelized plantains 1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tablespoon caramel custard

Directions Layer the macapuno, kaong, nata de coco,

cantaloupe, jackfruit, and caramelized plantains in a tall glass.

Cover the mixture with enough shaved ice, depending on preference.

Swirl evaporated milk on top of the ice. Top with a scoop of ice cream and some slabs of caramel custard.

Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again. Recipe by Cristopher Bryan Lagmay Most ingredients can be purchased at www.asianfoodgrocer.com

Mix it all together. Or not. 86 Type + Food

Desserts 87


Italian Sesame Seed Cookies

Mor Mor’s Pineapple Upside Down Cake

Ingredients

Ingredients

3 lbs flour

¼ lb butter

1½ lbs sugar

1 cup

6 –7 eggs

1 can pineapple rings in juice

3–4 tablespoons of milk

1 box yellow cake mix

by Danielle Hadley

by Kirsten Jacobsen

1 lb. shortening (half butter, half oleo)

Directions

4 teaspoons. baking powder 4 teaspoons vanilla 1½ oz. of whiskey

Melt the butter in a twelve inch oven safe

½ cup sesame seeds

Cream shortening and sugar.

Roll small amounts in seeds and cut.

Add beaten eggs, milk, vanilla & whiskey.

Bake at 375°F for about thirty

Work in flour and baking powder gradually. Mix thoroughly and let stand about an hour.

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skillet (cast iron skillet works best).

thirty-five minutes.

Add brown sugar until thick (but

Remove from oven when a toothpick

Arrange the pineapple rings on top of the

Turn out onto a cake plate immediately and

Prepare the yellow cake mix according to

Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

Pour the yellow cake batter in the pan, over

Recipe by Goody Jacobsen.

not caramelized).

Directions

minutes or until golden brown. Recipe by Danielle Hadley.

Bake at 350°F degrees for thirty to

brown sugar and butter mixture.

package directions, except use the juice from the can of pineapple rings instead of water.

comes out clean.

let cool.

the top of the pineapple rings.

Desserts 89


Nana’s Banana Bread

Nana’s Coconut Cream Pie

by Skylar Muench

by Kerstin Segervall

Ingredients

Ingredients

1¾ cups of flour

1/3 cup flour

2 teaspoons of baking powder

2/ 3 cup sugar

¼ teaspoon of baking soda

¼ tsp salt

½ teaspoon of salt

2 cups evaporated milk

2/3 cup

of Crisco

4 beaten egg yolks

2/3 cup

of sugar

½ tsp vanilla

2 eggs

4 beaten egg whites

1 cup of mashed bananas

3 tbsp powdered sugar Store bought crust 1 cup sweet flaked coconut

Directions Heat oven to 350°F degrees and grease

loaf pan.

Mix (cream) Crisco and sugar medium speed

in electric mixer.

Add eggs and beat until very light (about four minutes).

Mix together flour, baking powder, baking soda and salt.

Slowly alternate adding small amounts of

dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until blended.

Pour into greased loaf pan and bake one

Cook crust at 450°F for twelve minutes or until golden brown.

hour.

Mix dry filling ingredients into a deep pot.

Cool in pan for ten minutes and then put

Heat up milk on low in sauce pan. Once

Pour ingredients into crust. Beat egg whites on high until light and

on cooling rack.

hot slowly mix into dry ingredients.

fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional).

Add chocolate chips or almonds if desired.

Put mixture of dry ingredients and milk over

Place pie into oven at 350⁰F for

Recipe by Skyler Muench.

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Directions

medium heat. Stir until thick. Once thick add in beaten egg yolks and coconut flakes.

sixteen minutes.

Recipe by Dorothy Coombs. Desserts 91


Oat Nut Bars with Sweet Lemon Coconut Icing by Jason Shindler

Ingredients ½ cup unbleached self raising flour

¾ cup dairy-free or dairy butter

½ cup unbleached plain flour

2½ tablespoons molasses (or treacle or golden syrup)

½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tablespoon linseeds (flax seeds)

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½ teaspoon baking soda ¼ cup hot water for the lemony icing 1 cup icing sugar ½–1 lemon, juice & zest 1 teaspoon dairy-free or dairy butter ¼ cup shredded coconut

Desserts 93


Directions Pre-heat the oven to 356°F(180°C)

Bake in the pre-heated oven for fifteen to

oats, coconut, seeds and nuts and stir to combine well.

twenty minutes until golden. Remove from the oven and allow to cool in the baking tray for five minutes before turning out onto a cake rack to cool completely.

Combine the baking soda with the warm

Meanwhile prepare the icing by combing

Sift the flours into a large bowl. Add the

water and stir to dissolve.

Heat the butter and molasses over a low

heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

Combine the molasses and butter mixture

with the dry ingredients, stirring well until combined.

Transfer the mixture into a lightly greased ten inch by ten inch non-stick baking tray, smoothing it out to cover the base evenly.

"Worlds Best Chocolate Chips Cookies!!!"

by Evan LaForce

Ingredients

the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

1 cup brown sugar

Drizzle the prepared icing evenly over the

2 large eggs, slightly beaten

¾ cup white sugar 1 cup butter, softened 1 tablespoon vanilla

cooled bars and sprinkle with coconut before the icing sets.

3 cups all-purpose flour

Once the icing is set cut evenly into bars, these oaty nut bars should keep well in an airtight container for five days. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.

¾ teaspoon salt

Recipe originally posted on http://www.veggienumnum.com/2011/06/oat-nut-bars/ by Trudy–June 3, 2011.

¾ teaspoon baking soda 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans

Directions Preheat oven to 350°F.

Stir in chips and nuts.

Cream sugars and butter.

Roll into one and a quarter inch balls and

Add vanilla and eggs and mix well.

place on non-stick cookie sheets, about two inches apart.

Combine dry ingredients together and

Bake for ten to twelve minutes.

gradually add to creamed mixture.

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Recipe by Karen A. of Food.com. Desserts 95


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438 Cookbook by Darren Chan