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Let’s Go! AN ECLECTIC COLLECTION O F F AV O R I T E R E C I P E S by

Students in Typography III

Winter Quarter 2014 Department of Art & Design California Polytechnic State University San Luis Obispo, California Instructor : Charmaine Martinez

1


Let’s Go! AN ECLECTIC COLLECTION O F F AV O R I T E R E C I P E S by

Students in Typography III Winter Quarter 2014 Department of Art & Design California Polytechnic State University San Luis Obispo, California Instructor : Charmaine Martinez


05 FEELING FRESH?

Greek Grilled Avocados Caprese Stack California Roll Avocado Mango Shrimp Stacks

Hamachi Poke

10

Ahi Tuna Tartare on Sesame Wonton Chips

12

Really Good Guac

13

Oriental Cold

14

6 7 8

9

16 G O OD & S AV O RY

Bertolucci’s Gourmet Grilled Cheese Mixed Grill Kebabs with Guava BBQ Now That’s a Taco Salad Joong: Chinese Tamale Shepherd’s Pie with an Accent Tostada Crisp Cajun Shrimp Scampi

17

Pork with Sweet Soy Sauce (Babi Kecap)

28

Mushroom Risotto

29

Mexican Two Bean Chicken Chili

30

Short Ribs Korean Barbeque (Kalbi)

32

Moroccan Chickpea Soup

33

Taco Soup!

35

Shepherd’s Pie

36

Spam Musubi

47

18

19

21

23 25

26


38 OH SO SWEET

Almond Paste Cookies

Buckeye Brownie Cookies with Easy Fudge Frosting

46

Browned Butter Spoon Cookies

48

Nana’s Banana Bread

50

42

Chocolate Chip Pumpkin Bread

51

43

Oat Nut Bars with Sweet Lemon Coconut Icing

52

Mor Mor’s Pineapple Upside Down Cake

44

Nana’s Coconut Cream Pie

54

Halo-Halo

45

Black Russian Cake

55

Italian Sesame Seed Cookies Grandma’s Swedish Pancakes The World’s Best Chocolate Chip Cookies! Chocolate-Banana Bonbons with Toasted Almonds

39

40

41

56 DRINK UP

Blackberry Meyer Lemon Gin and Tonics

57

Moscow Mule

58

Pimm’s Cocktail

59

Cucumber Sangria

60

Black Flower Fizz

61


05

FEELING FRESH?


FEELING FRESH?

Greek Grilled Avocados makes 1 recipe by SAMANTHA GEE (adapted from Tammilee Tips)

15 – 20 min

D I R E C T I O N S


1 | Cut avocados in half and remove pit. 2 | Slice the avocado into chunks, maintaining the structure of the avocado skin, so the

INGREDIENTS

4

olive oil and ingredients can spread all over

avocado

the avocado.

cup olive oil
 4

3 | Drizzle avocado with olive oil, sundried tomato

artichoke hearts


infused olive oil is a great for this recipe.


¾ cup sun dried tomatoes
 4

4 | Top your avocado with artichoke hearts, sun

Kalamata olives


¼ feta Cheese

dried tomatoes, kalamata olives and feta cheese.


5 | Place on barbecue for 5 -10 minutes depending on the heat of your barbecue.

6


FEELING FRESH?

Caprese Stack makes 1 recipe by CHRISTY PAK (adapted from tablespoon.com)

5 – 10 min

INGREDIENTS

1

medium tomato

¼ cup basil leaves 4

ounces fresh mozzarella

4

teaspoons Balsamic vinegar

1

tablespoon olive oil

DIRECTIONS

1 | Slice the tomato in approximately ¼ inch thick

salt and pepper, to taste

slices. Do the same for the mozzarella.

2 | Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

3 | Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

7


FEELING FRESH?

Avocado Mango Shrimp Stacks

serves 4

recipe by ALYSSA HORNBY (adapted from immaeatthat.com)

5 – 10 min

DIRECTIONS ( P R E PA R I N G D R E S S I N G )

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

( M A K I N G S TA C K S )

Stacks

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

1

cup broccoli salad sprouts

1

cup tomatoes, diced

¼ cucumber, thinly sliced

3 | First add in the broccoli salad sprouts.

cup corn

4 | Next add tomatoes, then cucumbers on one

1

side, and corn on the other. Add mango on top

mango, cubed red onion, diced

of the cucumber side, and red onion on top of

1

the corn side.

avocado, cubed

8 ounces cooked shrimp

5 | Completely top with avocado.

(I recommend grilling on the BBQ)

6 | Place a piece of parchment or wax paper over

3 sprigs cilantro

the top and firmly press down the avocados so that they take the shape of the mold. Continue

Dressing

to apply pressure as you carefully slide off the

6 tablespoon balsamic

mold.

vinegar

7 | Top with shrimp, drizzle with dressing, and

3 tablespoon olive oil

garnish with a sprig of cilantro and enjoy!

¼ teaspoon pepper teaspoon salt

8


FEELING FRESH?

California Roll makes 1

recipe by HYUNG-MIN PARK (adapted from foodnetwork.com)

INGREDIENTS

2 1

4

1

20 min

DIRECTIONS

tablespoons rice vinegar

1 | Prepare sushi rice first. When the rice is done

medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces

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

2 | Allow the rice mixture to cool to room

sheets nori (seaweed)

temperature before making the roll.

batch sushi rice, recipe follows

3 | Cover a sushi roll rolling mat with plastic wrap.

cup sesame seeds, toasted

4 | Cut nori (seaweed) sheets in half crosswise.

small cucumber, peeled and cut into matchstick-size pieces

1

small carrot cut into matchstick-size pieces

4

imitation crabsticks, torn into pieces

5 | Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.

6 | Turn sheet of nori over so that rice side faces

Wasabi and Soy Sauce for serving

down. Place piece of cucumber, carrot, avocado and crab sticks in the center .

7 | Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

8 | Cut the roll and serve.

9


FEELING FRESH?

Hamachi Poke with Pineapple Poi & Taro Chips

serves 6

recipe by JAMES BUTLER (adapted to Chef Marcel Vigneron)

2 hr

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.

INGREDIENTS

Pineapple Poi: 2 teaspoons xanthan gum 4

Hamachi Poke:

cups fresh pineapple chunks

2 tablespoons extra virgin olive oil

2 tablespoons sake

Taro Chips: 1

2 tablespoons mirin

small taro root

3 tablespoons fresh

Vegetable oil for frying

lemon juice

Salt

1

teaspoon grated fresh ginger

DIRECTIONS

1

tablespoon finely chopped Maui onion

1 | In a medium nonreactive bowl, combine the

Sea Salt

oil, sake, mirin, lemon juice, ginger, and onion.

Freshly ground black pepper

Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be

1

salty).

2 | Add the hamachi and sea beans. Gently toss

pound sashimi-grade hamachi (cut into ½ inch cubes)

¼ cup chopped sea beans

with a rubber spatula to completely coat the fish and sea beans with the marinade.

10


FEELING FRESH?

Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

3 | Place Âź cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is

6 | In a large heavy pot, heat about 3 inches of oil

pureed and the mixture is smooth with a sticky

to 350° F.

consistency.

7 | Drain the taro slices and pat dry completely.

4 | Transfer to a container, cover, and refrigerate

Add the slices to the hot oil in batches, being

until ready to use.

careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove

5 | Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in

with a slotted spoon and transfer to paper tow-

large bowl of cold water to keep them from

els to paper towels to drain. Sprinkle with salt.

discoloring.

Cool completely before serving.

8 | 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 a couple of taro chips alongside.

11


FEELING FRESH?

Ahi Tuna Tartare on Sesame Wonton Chips

makes 24

recipe by JENNA VERBRYKE (adapted from cdkitchen.com)

30 min

INGREDIENTS

Sesame Wonton Crisps DIRECTIONS

12 wonton wrappers

(or egg roll wrappers)

1 | Preheat oven to 350 ° F. Line a baking sheet

2 tablespoons olive oil

with parchment paper.

3 3 tablespoons sesame seeds

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

Tuna Tartare

the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesa-

6 ounces sushi-tuna

me seeds. Bake until golden, about 6 minutes.

2 tablespoons green

(Can burn easily so watch carefully). Let cool.

onions, finely chopped

(Alternatively, if you want cups, put the oiled

2 tablespoons sesame

whole wrappers in mini muffin tins). Remove

seeds, toasted

triangles from the pan and let cook on a cool-

2 tablespoons soy sauce 1

teaspoon sesame oil

1

teaspoon peeled and grated fresh ginger

1

ing rack.

3 | Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest,

clove garlic, minced

cilantro and salt together in a medium bowl.

ž teaspoon orange zest

Mix well.

tablespoons fresh cilantro, finely chopped

4 | Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a

2 teaspoon kosher salt 1

heaping teaspoon of the tuna mixture on each

avocado, small pieces

wonton triangle. Garnish with a sprig of cilan-

2 teaspoons lime juice

tro. Serve immediately. It is important that the

cilantro sprigs

tuna is not left at room temperature for more than 1 hour. 12


FEELING FRESH?

Really Good Guac makes 1 recipe by KELSEY DODGE (credited to Kelsey Dodge)

5 – 10 min

INGREDIENTS

2 large avocados DIRECTIONS

cup sweet yellow onion

1 | Slice open those ripe avocados and mush out

¼ cup chopped cilantro

the innards into a bowl. Remove the pits and

1

discard.

lime, juiced chopped up pickled jalapeño slices

2 | Chop up some onions, cilantro, and

1

jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!

teaspoon of jalapeño juice salt and pepper

No special mushing technique required, but feel free to make one up.

3 | Add jalapeño juice for added spiciness, if desired.

4 | Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

13


FEELING FRESH?


FEELING FRESH?

Oriental Cold Noodle Salad serves 8 recipe by OLIVIA YU (adapted from Los Altos Bakery and CafĂŠ)

10 – 15 min

INGREDIENTS

Salad 1

package (16 oz.) Capellini

DIRECTIONS

1

red bell peppers, diced

1 | Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once

2 cup chopped green onion

the water is boiling, stir in pasta, and return to

cup cilantro

a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain

Dressing

well in a colander set in the sink.

tablespoon sesame seeds

2 | For the dressing, whisk together the soy sauce,

2 tablespoon soy sauce

rice vinegar, olive oil, sesame seed oil, brown

1

sugar, chili paste, salt, and pepper.

2 tablespoon rice vinegar 2 tablespoon olive oil

3 | Add bell peppers, cilantro, green onions to the

2 tablespoon sesame

pasta in a large bowl and toss in the dressing.

seed oil

Garnish with sesame seeds. Serve warm, or

1

tablespoon brown sugar

cover and refrigerate for a cold salad.

1

tablespoon chili paste

1

tablespoon salt and

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16

G O OD & S AV O RY

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G O OD & S AV O RY

Bertolucci’s Gourmet Grilled Cheese

makes 1 5 – 10 min

recipe by A L B E R T C H A N G (credited to Albert Chang)

DIRECTIONS

1 | Preheat skillet over medium heat. 2 | Lather both sides of bread with butter (1 tablespoon on each side) and place one slice of

INGREDIENTS

2

bread on skillet butter-side-down.

pieces sliced sourdough

3 | Add slice of Jarlsberg cheese on non-buttered

fresh ripe tomato

1

slice Jarlsberg cheese

1

slice Provolone cheese

1

slice Colombus Peppered Turkey Beast

2

tablespoon butter

side. Slice half tomato into thin slices and place on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butterside-up. 4 | Grill until lightly browned and flip over; repeat process until cheese is melted.

5 | When cheese has melted, remove from skillet using spatula and cut in half diagonally.

17


G O OD & S AV O RY

Mixed Grill Kebabs with Guava BBQ Sauce

makes 4

recipe by K AT E LY N B U R G I N (adapted from Coastal Living)

25 – 30 min

INGREDIENTS

Kabobs

BBQ Sauce 1

tablespoon coconut oil or vegetable oil

1

small yellow onion, finely chopped

2

1

pound boneless fish fillets, cut into bite-size pieces

1

pound peeled and deveined shrimp

1

yellow bell pepper, cut into pieces

1

orange bell pepper, cut into pieces

1

red onion, cut into wedges

1

pint cherry tomatoes

garlic cloves, minced cup guava nectar

8 ounces guava paste or jelly

¼ cup molasses 1/3 cup cider vinegar

2

tablespoons tomato paste

1

teaspoon ground allspice

olive oil

1

teaspoon smoked paprika

salt and pepper

teaspoon curry powder

¼ teaspoon salt

3 | Thread fish, shrimp, and vegetables on skewers.

DIRECTIONS

Brush with olive oil; sprinkle salt and pepper.

1 | Heat oil in a saucepan over medium-high heat.

4 | Grill over medium-high heat (350° - 400° F) for

Add onion and garlic; sauté 3 to 5 minutes or until tender.

approx. 4 minutes.

2 | Stir in guava nectar and remaining ingredients.

5 | Turn skewers over, and brush with ¼ cup sauce.

Cook over medium-low heat, stir occasionally

Cook 5 minutes or until fish flakes with a fork.

(5 minutes or until mixture is slightly thickened.)

Serve with sauce on the side. 18


G O OD & S AV O RY

19


G O OD & S AV O RY

Now That’s a Taco Salad makes 2 2 – 24 hr

recipe by A LY X M A C K L E R (adapted from howsweetitis.com)

INGREDIENTS

2

boneless, skinless chicken breasts

DIRECTIONS

2

tablespoons olive oil

2

limes, juiced

2

garlic cloves, minced

powder, salt and pepper in a small bowl. Add

2

teaspoons (ground) cumin

chicken to a large ziplock bag or baking dish

2

teaspoons (smoked) paprika

and cover with olive oil and lime juice, then

teaspoon chili powder

marinate in the fridge for 2-24 hours.

1 | A few hours before (or the night before for extra flavor) combine cumin, paprika, chili

add in garlic. Sprinkle seasoning over top and

¼ teaspoon salt

2 | When ready to make the salads, heat a large

¼ teaspoon pepper

skillet over medium-heat heat and add a little

oz. monterey jack cheese, freshly grated

olive oil. Sear chicken both sides then reduce

4

cups butter lettuce

chicken is cooked through. Additionally you

1

avocado, chopped

can bake or grill the chicken – whichever you

cup sweet corn

prefer! Once chicken is finished, let cool for a

pint grape tomatoes, quartered

few minutes and then cut into chunks.

2

heat to medium-low, cover and cook until

3 | To make the salads, combine lettuce, toma-

¼ red onion, diced

toes, avocado, cheese, corn and onion in a

¼ teaspoon salt

large bowl, then toss with the salt and pepper.

¼ teaspoon pepper 1

1

Add olive oil, red wine vinegar and lime juice,

tablespoon olive oil

tossing well to coat. Add in chicken and toss

teaspoon red wine vinegar

well, then separate on to two plates or bowls. Add crushed tortilla chips on top and

lime, juiced

it’s fiesta time!

tortilla chips, crushed

20


G O OD & S AV O RY

Joong : Chinese Tamale makes 2 24 hr

recipe by D A R R E N C H A N (credited to Darren Chang)

INGREDIENTS

1

(12 oz.) package dried bamboo leaves

DIRECTIONS

pound pork belly 2

1 | For the bamboo leaves: Place at least half of the

pounds glutinous rice (loh mai)

2

teaspoons vegetable or canola oil

4

teaspoons kosher salt

1

(14-ounce) package dried split hulled mung bean

package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. 2 | 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 medium and cook for 30 minutes. Drain leaves and rinse with

8 raw salted duck egg yolks

cold water. Using a vegetable brush, take one leaf

¼ 3 links (6 oz.) of Chinese

and scrub each side and rinse again under run-

sausage (lap cheong)

ning water. Trim off stem using kitchen shears and

¼ cup (or 1 oz.) dried baby

discard. Repeat until all the leaves are scrubbed,

(shrimp ha mai)

4

rinsed and trimmed. Put leaves in colander and set

dried scallops (ghown bhoy)

aside. 3 | For the lap cheong: Rinse lap cheong under cold running water and drain. Cut each lap cheong in

P R E PA R AT I O N

half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap

• soak bamboo leaves overnight to remove any impurities that can spoil the joong

cheong). Set aside. 4 | For pork belly: Rinse pork belly under cold running

• soak glutinous rice overnight

water to remove excess salt. Pat dry with paper

• soak mung beans overnight in water in plenty of water as they will expand

towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

• soak dried scallops overnight

5 | For the salted duck egg yolks: If using cooked

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G O OD & S AV O RY

salted duck egg yolks: Cut each yolk in half and set

half an egg yolk, three shrimp, three strands scal-

aside.

lops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice.

6 | For the dried shrimp and dried scallops: Place shrimp and scallops in separate small bowls. Wash

12 | Add third joong leaf by wrapping it around top

three times in cold water drain. Cover completely

of the two leaves in order to extend the height of

with water and let soak for fifteen minutes. drain

the joong. You will be using this leaf to close ev-

and set aside. Shred scallops into strips and set

erything up.Take outer edge of third leaf and fold

aside.

it towards the center, sealing the joong. The joong should now be sealed at one end and open at the

7 | For the rice: Place rice in fine meshed strainer.

other.

Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely

13 | Smooth out leaves towards open end and then

with cold water. Allow to soak 15 minutes. Drain

gather all the ends, fold them towards the center

well and transfer to large bowl.

and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Se-

8 | For the mung bean: Place beans in fine meshed

cure the with kitchen twine by

strainer. Rinse under cold running water until water

making several loops around joong and securing

runs clear. Add vegetable oil and salt and mix well.

with knot. Pat finished joong with hands on both

Add mung beans to rice and toss to combine.

sides to compact. Repeat until joong leaves and filling are

9 | To Assemble: Take two whole joong leaves of ap-

finished. Excess joong leaves can be dried at room

proximately the same size. Make sure there are no

temperature on a wire cooling rack and reused

tears or rips in leaves. Leaves should curve in same direction. Take one joong leaf in each hand hold-

14 | Layer finished joong in a large stockpot and cover

ing it horizontally in front of you while making sure

with water. Place on stove over high heat, cover,

the ends match each other. Overlap edge of one

and bring to a boil. Reduce heat to medium. Cook

leaf onto center spine of other leaf. Hold overlap-

for 2 1/2 hours, topping up pot vwith boiling wa-

ping leaves together with your thumb in the center

ter to keep joong submerged and rotating joong

of the leaves and fold in half.

every hour to promote even cooking.

10 | Fold bottom half inch of leaf upwards and tuck un-

15 | Remove joong and drain in colander set in sink.

der thumb to create pocket inside leaves for joong.

Allow to rest for ten minutes. Cut open parcels and

Hold the folded leaves in one hand and then use

serve immediately with soy sauce.

the other hand to open the leaves to make the pocket inside.

16 | Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To

11 | Holding leaves firmly, place 3 tablespoons rice mix-

reheat, place in simmering water until heated

ture in pocket. Add once piece cured pork belly,

through.

22


G O OD & S AV O RY

Shepherd’s Pie with an Accent

serves 6

recipe by J O E H E W I S O N (adapted from Gordon Ramsay)

30 – 35 min

INGREDIENTS

Filling 2

tablespoon olive oil

1

pounds ground lamb or beef

1

large carrot

1

large onion

P R E PA R AT I O N

• dice garlic • separate herbs from the stems

fresh rosemary

• separate egg yolks

fresh thyme

4

• peel and slice potatoes into even pieces

4 cloves minced garlic salt pepper Worcestershire sauce

1

DIRECTIONS

can tomato puree or paste

(COOKING FILLING)

red wine

1 | Pour olive oil into a hot, large pan, then add

¼ cup chicken stock

meat.

2 | Stir meat for a few minutes until brown, and

Mashed Potatoes 1

broken into very small pieces.

pounds golden potatoes

¼ cup heavy cream 3

3 | Add rosemary, thyme, and garlic, then stir

tablespon butter

some more.

salt

4 | Add carrot, and onion, stir a little longer.

pepper

2

5 | Add Worcestershire Sauce, stir, add Tomato

egg yolks

Puree, stir.

¼ cup parmesan cheese

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G O OD & S AV O RY

6 | Add Red Wine and sweat down for a minute or two.

7 | Add chicken stock and cook for 3 more minutes. ( C O O K I N G P O TAT O E S )

1 | Boil water, add salt and potatoes, and set a timer for 15 minutes.

2 | After 15 minutes, take potatoes out and strain the water off.

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

4

|

Mash the potatoes with their ingredients from or other oven safe dish and then spoon the

above and keep warm

mashed potatoes over the top.

(ASSEMBLE)

5

|

6

Scoop meat mixture into a deep casserole

|

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

7

|

Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18 –20 minutes to brown the potatoes and set the pie.

8

24

|

Serve Hot.


G O OD & S AV O RY

Tostada Crisp serves 4 – 6 Tostada Crisp by Kathy

Choi

10 min

recipe by K AT H Y C H O I (credited to Kathy Choi)

place into a bowl. Cut lime and squeeze over

INGREDIENTS

1

head of lettuce

1

onion

2

tomatoes

1

red bell pepper

1

avocado

1

lime

diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tabasco for a kick.)

4 | Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.

feta cheese

5 | Place 1 small tortilla on pan and heat up for 1

mozzarella cheese

6

small artisan tortillas

6

tostada shells (Guerrero Tostada Shells)

1

1 whole cooked Rotisserie Chicken

minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

Teriyaki Sauce

6 | Place ½ cup of shredded teriyaki chicken onto

Tapatío Sauce

tostada base.

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

DIRECTIONS

8 | Add small handful of lettuce and spread

1 | Shred Rotisserie chicken and place ½ of shred-

evenly.

ded chicken on pan. Add 2 tablespoons of teriyaki sauce and mix. Keep lid on at low heat.

9 | Place red bell pepper strips on top along with ¼ of the sliced avocados.

2 | Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.

10 | Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío

3 | Salsa mix : dice 2 tomatoes and 1 onion then

Sauce lightly on top. 25


G O OD & S AV O RY


G O OD & S AV O RY

Cajun Shrimp Scampi serves 4 – 6 20 – 30 min

recipe by N I C O L E B E R G M A N N (adapted from food.com)

INGREDIENTS

2 | Toss the shrimp in 1 tablespoon of the creole

1 shrimp, peeled and deveined

seasoning, set aside.

2 tablespoons creole 3 | Fill a pan with water adding salt to season the

seasoning 1

tablespoons olive oil

pasta. When water boils add pasta and cook

1

tablespoons butter

until al dente.

8 ounces sliced mushrooms

4 | While pasta is cooking, heat olive oil and but-

2 teaspoons garlic powder

ter in a skillet. Add the mushrooms and garlic

1 cup tomato, diced, fresh

powder when the butter has melted, cook for

or canned

about 1 to 2 minutes, next add ½ cup of the

1 cup heavy cream

onions and cook for another minute then add

1 cup parmesan cheese,

the shrimp. Cook for about 3 to 5 minutes or

grated

until the shrimp turns pink.

1 egg yolk

5 | When the shrimp has cooked add the cream

1 cup onion, diced, divided

and the other addition of creole seasoning.

8 ounces linguine

2 tablespoon tony’s

Bring this to a simmer then turn the heat down

to medium low.

creole seasoning

6 | Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. DIRECTIONS

7 | When the sauce has thickened add the other

1 | Get all of your ingredients ready, tomatoes

½ cup of onions and the drained pasta. Toss

diced, onion diced and so forth because the

until the pasta is coated. Garnish with extra

recipe goes together fast once the shrimp is

diced tomatoes and cheese if desired.

cooked.

27


G O OD & S AV O RY

Pork with Sweet Soy Sauce (“Babi Kecap”)

serves 6 – 8

recipe by K E L B Y H E R TA N U (credited to Mrs. Lusiana Hertanu)

1 – 1.5 hr

INGREDIENTS

2 1

pound Pork Butt or Shoulder or Spare ribs

DIRECTIONS

teaspoons of salt

1 | In a food processor grind the spices (2 shallot,

teaspoons white pepper

1

teaspoons Chinese Five Spices

2

tablespoons rice wine

2

tablespoons soy sauce

2

Star Anise

2

tablespoons Sweet Soy Sauce (Kecap Manis)

1 inch ginger, 2 cloves garlic).

2 | Cut the pork into about 2 inch cubes. 3 | Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices.

4 | Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes.

3 tablespoons of oil 2

shallots

1

inch ginger

2

cloves garlic

5 | Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

6 | Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color.

7 | Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot.

8 | Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

9 | Serve with rice and vegetables for a balanced meal.

28


G O OD & S AV O RY

Mushroom Risotto serves 6 45 min – 1 hr

recipe by F L O R E N C E L U I (adapted from allrecipes.com)

DIRECTIONS

1 | In a saucepan, warm broth over low heat. 2 | Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. INGREDIENTS

6

Remove mushrooms and their liquid, and set aside.

cups chicken broth, divided

3 | Add olive oil to skillet, and stir in the shallots.

3 tablespoons olive oil, divided

Cook 1 minute. Add rice, stirring to coat with

1

pound portobello mushrooms, thinly sliced

oil, about 2 minutes. When the rice has taken

1

pound white mushrooms, thinly sliced

constantly until the wine is fully absorbed. Add

2

shallots, diced

broth is absorbed. Continue adding broth 1/2

1

cups Arborio rice

cup at a time, stirring continuously, until the liq-

on a pale, golden color, pour in wine, stirring 1/2 cup broth to the rice, and stir until the

uid is absorbed and the rice is al dente, about

cup dry white wine

15 to 20 minutes.

Âź sea salt to taste 2

4 | Remove from heat, and stir in mushrooms with

fresh ground black pepper for taste

their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

3 tablespoons finely chopped chives

4

tablespoons butter cup freshly grated Parmesan cheese

29


G O OD & S AV O RY


G O OD & S AV O RY

Mexican Two Bean Chicken Chili

serves 6

recipe by S A R A I N G R A M (adapted from The Pampered Chef)

30 – 40 min

INGREDIENTS

2

cups chicken broth

1

jar (16 oz.) thick and chunky mild salsa

1

cup tomato sauce

1

medium zucchini, coarsely chopped (about 300 mL)

1

cups rinsed and drained canned black beans

1

cups rinsed and drained canned pinto beans

1

DIRECTIONS

1

|

Combine broth, salsa and tomato sauce in Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with spoon.

2 | Ladle chili into soup bowls. Top with desired

cup drained canned whole kernel corn

toppings. See below for suggestions.

3 cups shredded cooked chicken

1

2

1

1

OPTIONAL

garlic clove, pressed tablespoon chili powder

&

DELICIOUS TOPPINGS:

• shredded cheese

teaspoon ground cumin

• sour cream • crushed corn chips / tortilla chips • sliced green onions • fresh cilantro leaves

31


G O OD & S AV O RY

Korean Barbecue Short Ribs (“Kalbi”)

4 – 24 hr

recipe by PA U L W A S H I N G T O N (credited to Joyce Washington)

INGREDIENTS

4

serves 6 – 8

DIRECTIONS

pounds Korean-style short ribs (LA style cut ribs also works)

1 | Combine all ingredients except for ribs in a large bowl or plastic bag. Be sure to make sure the bag is big enough that it can fit the ribs in

¾ cup soy sauce

later.

2

tablespoon Sugar

2

tablespoon brown sugar

2 | Mix all ingredients until sugar has dissolved.

yellow onion, chopped

3 | Submerge ribs in the marinade making sure

2 2 3

1

stalks green onion, chopped

they are completely covered. Meat can be touching but make sure to mix it so that the

teaspoon ginger, minced

6

marinade gets in between the ribs. Cover the

cloves garlic, minced

bowl or close the bag with no air so that the

tablespoon honey

2

tablespoon toasted sesame seeds

1

teaspoon sesame oil

1

teaspoon olive oil

marinade is always touching the ribs.

3

4 | Refrigerate for 4 hours, but the longer the better. 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

teaspoon cayenne pepper

2

all parts are getting an even marinade.

tablespoon Mirin aka Rice Wine (or White vinegar)

5 | Remove from marinade, shake off excess marinade. (too much excess soy sauce, sesame seeds, or sugar on the outside of meat can

Let the meat marinate overnight for

burn andchange desired flavor) Cook on a

delicious results.

preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

32


G O OD & S AV O RY


G O OD & S AV O RY

Moroccan Chickpea Soup serves 7 recipe by K AT W H A L E N (adapted from America’s Test Kitchen Healthy Cookbook )

35 – 45 min

INGREDIENTS

1

tablespoon canola oil

1

onion, minced

1

tablespoon sugar

4

garlic cloves, minced

DIRECTIONS

1 | Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion

tablespoon hot paprika

and sugar and cook until softened (about 5

¼ tablespoon saffron

minutes). Stir in the garlic, paprika, saffron,

threads, crumbled

ginger, and cumin and cook until fragrant,

¼ teaspoon ground ginger

about 30 seconds.

¼ teaspoon ground cumin 2

cans (15-oz. each ) chickpeas, rinsed

1

pound red potatoes (about 3 medium) scrubbed and cut into small pieces

1 4 1

2 | 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 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

can (14.5 oz.) diced tomatoes

3 | Mash some of the potatoes against the side of

cups low sodium chicken broth

the pot with a spoon to thicken the soup slight-

zucchini, seeded and cut into small pieces

pepper to taste. Serve with lemon wedges.

ly. Stir in the parsley and season with salt and

¼ cup minced fresh parsley salt and pepper lemon wedges

34


G O OD & S AV O RY

Taco Soup! serves 10 3 hr

recipe by Z A C H A R Y Z U L C H (credited to The Zulch Family)

INGREDIENTS

1

pound ground sirloin DIRECTIONS

¾ yellow onion 1

packet dried ranch dressing

1 | Chop and sauté yellow onion in a large skillet

1

packet Schilling taco seasoning

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

8 ounce can of Rotel diced

3 | If your meat is under 90% fat free, drain and

chili

1

can (14oz.) of corn

1

can (14oz.) of pinto beans

1

can (14oz.) of kidney beans

1

can (24oz.) of hominy

1

can (24oz.) of diced tomatoes

2

remove fat Meat does not need to be thoroughly cooked as it will be boiled in the steps below

4 | Remove from heat and pour into a large pot 5 | Add corn, pinto beans, kidney beans, hominy,

small bag of Fritos

diced tomatoes, Rotel diced chili, taco season-

cilantro

ing, and ranch dressing to the pot

cups of Mexican shredded cheese

6 | Bring to a boil 7 | Once boiling, change heat to low and simmer for three hours

8 | Remove from heat and serve 9 | Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl

10 | Enjoy!

35


G O OD & S AV O RY

Grandma’s Shepherd Pie

serves 6

recipe by M E A G A N H A N E K E - H O P P S

45 min

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.

DIRECTIONS

1 | Preheat oven to 350°F and brown the ground

INGREDIENTS

beef in a skillet.

2 | Make instant mashed potatoes in a bowl according to package instructions and set aside.

3 | Spray casserole dish with nonstick cooking

2

pounds ground beef

2

cans cut green beans (drained)

2

cans corn (drained)

2

cans condensed tomato soup (do not add water)

4

cups mashed potatoes (instant potatoes, enough to cover dish)

spray.

4 | Open canned veggies; drain, dump in casserole dish.

Shredded cheese (to be melt on top)

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

6| Mix/stir ground beef and all cans of veggies other ingredients (do NOT mix in).

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

9 | Cook for 25 minutes, uncovered.

7 | Open tomato soup cans (do NOT add water),

10 | Cover with shredded cheese and let cook for

dump on top of veggie/beef mix. Stir in with

another 5 minutes in the oven.

the veggie and beef mix so that veggies and beef are evenly coated in tomato soup.

11

8 | Spread mashed potatoes to even cover all 36

|

Let cool and enjoy!


G O OD & S AV O RY

Spam Musubi makes 10 10 – 20 min

recipe by A S H L E Y A N D R E W S (credited to Mamandrews)

DIRECTIONS

NOTE

1 | Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper

THIS RECIPE REQUIRES:

towels.

• spam musubi maker

2 | In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to INGREDIENTS

5

cups cooked rice, room temperature

5

sheets nori (seaweed)

1

1 can (12 oz.) Spam

low.

3 | Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

4 | Lay a sheet of nori lengthwise on a clean

½ cup Teriyaki Sauce

surface. Moisten lower half of musubi maker,

Furikake (Japanese rice seasoning)

and place on lower third of nori.

5 | Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

6 | Top with slice of Spam. Remove musubi maker. 7 | Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

8 | Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. 37


38 OH SO SWEET


OH SO SWEET

Almond Paste Cookies makes 24 20 – 25 min

recipe by H E AT H E R B R O W N (adapted from cooks.com)

INGREDIENTS

pound very soft butter

1

1

cup sugar

1

cup grated almond paste

1

egg, beaten

DIRECTIONS

1 | Cream butter and sugar well and then add remaining ingredients.

cup flour

2 | Form batter into small balls, press down with

teaspoon baking powder

floured fork on ungreased cookie sheet.

teaspoon baking soda pinch of salt

3 | Bake 9 -10 minutes at 350º F. 4 | Place cookies on cooling rack and let cool for

OPTIONAL

10 -15 minutes.

&

5 | Melt chocolate and dip cooled cookies into

DELICIOUS ADDITIONS:

chocolate, covering about half the cookie.

• ½ pound bittersweet chocolate

Let stand for a few seconds, placing cookies on

• slivered almonds

parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.

6 | Repeat for each cookie as desired. 7 | Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

39


OH SO SWEET

Italian Sesame Seed Cookies

makes 30

recipe by D A N I E L L E H A D L E Y (credited to Claire Chiappinelli)

1 – 1.5 hr

INGREDIENTS

3 pounds flour 1

pounds sugar

6

7 eggs

3

4 tablespoon milk

1

pound shortening (half butter, half oleo)

4

teaspoon baking powder

4

teaspoon vanilla jigger of whiskey

DIRECTIONS

cup sesame seeds

1 | Cream shortening and sugar, add beaten eggs, milk, vanilla, and whiskey.

2 | Gradually work in flour and baking powder. 3 | Mix thoroughly and let stand about an hour. 4 | Roll small amounts in seeds and cut. 5 | Bake at 375 Âş F for about 30 minutes or until golden brown.

40


OH SO SWEET

Grandma’s Swedish Pancakes

serves 3

recipe by R E B E C C A R E I D (credited to : Lavina DeNatale)

1.5 hr

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 home-style cooking and is a perfect and sweet breakfast treat.

DIRECTIONS

INGREDIENTS

1 | Set a large non-stick saucepan on medium heat

3 eggs

and coat with non-stick spray.

1¼ cup of milk

2 | Wisk together the eggs in a large bowl and

¾ cup of flour

then add milk.

teaspoon salt

3 | In a separate bowl combine the sugar, flour,

2 tablespoon sugar

and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.

4

tablespoon butter

1

lemon powdered sugar

4 | Add a few tablespoons to your heated pan and swivel around so the batter covers the entire bottom portion of the pan. This should be a

&

thin coating on the saucepan and should rise

OPTIONAL

up to the edges a little bit.

DELICIOUS TOPPINGS:

• fruit

5 | Flip the pancake when the thin edges start to brown by using a large spatula after delicately

• nutella

peeling the edges, and then the whole pan-

• peanut butter

cake from the pan. It should be a very light

• syrup

brown color on the side now facing up. Roll the

• jam

pancake up and place it on a warm plate. Serve with powdered sugar and melted butter and lemon juice mixture.

41


OH SO SWEET

The World’s Best Chocolate Chip Cookies!

makes 24 15 min

recipe by E V A N L A F O R C E (adapted from Food.com )

INGREDIENTS

¾ cup white sugar 1

cup brown sugar

1

cup butter, softened

1

tablespoon vanilla

2 large eggs, beaten

DIRECTIONS

3 3 cups all-purpose flour

1 | Preheat oven to 350 degrees.

¾ teaspoon baking soda

2 | Cream sugars and butter.

¾ teaspoon salt

3 | Add vanilla and eggs and mix well.

3 cups semi-sweet chocolate chips

1

4 | Combine dry ingredients together and gradu-

cup walnuts or pecans, chopped

ally add to creamed mixture.

5 | Stir in chips and nuts. 6 | Roll into balls and place on non-stick cookie sheets, about 2-inch apart.

7 | Bake for 10 to 12 minutes.

42


OH SO SWEET

Chocolate-Banana Bonbons with Toasted Almonds

makes 30

recipe by J A C LY N C R U I C K S H A N K (adapted from “William-Sonoma Eat Well” )

23 – 25 min

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 still have some firmness.

DIRECTIONS

1 | In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring INGREDIENTS

occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate

ounce semisweet chocolate

on top of the pan to keep warm.

cup toasted & chopped almonds or pecans

2 | Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.

2 bananas ( yellow )

3 | Peel the bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift our with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.

4 | Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.

43


OH SO SWEET

Mor Mor’s Pineapple Upside Down Cake

serves 10 40 – 45 min

recipe by K I R S T E N J A C O B S E N (credited to Goody Jacobsen )

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

DIRECTIONS

1 | In a 12-inch oven safe skillet melt butter. 2 | Add brown sugar until thick (not caramelized). 3 | Arrange the pineapple rings on top of the INGREDIENTS

brown sugar and butter mixture.

¼ pound butter

4 | Prepare the yellow cake mix according to package directions, using juice from the can of pineapple rings instead of water.

5 | Pour the yellow cake batter in the pan, over

1

cup brown sugar

1

can pineapple rings in juice

1

box yellow cake mix

the top of the pineapple rings.

6 | Bake at 350 degrees for 30–35 minutes.

A cast iron skillet is recommended for best results.

7 | Remove from oven when a toothpick comes out clean.

8 | Turn out onto a cake plate immediately and let cool.

9 | Enjoy!

44


OH SO SWEET

Halo–Halo makes 1 recipe by C R I S T O P H E R L A G M AY (credited to Christopher Bryan Lagmay)

15 min

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.

DIRECTIONS

1 | In a tall glass, layer the macapuno, kaong, nata

All ingredients may be purchased at : asianfoodgrocer.com

de coco, cantaloupe, jackfruit, and caramelized plantains.

2 | Cover the mixture with enough shaved ice,

INGREDIENTS

depending on preference.

2 tablespoon macapuno (preserved shredded young coconut)

3 | Swirl evaporated milk on top of the ice. 4 | Top with a scoop of ice cream and some slabs

2 tablespoon kaong (sugar palm nuts)

of caramel custard.

2 tablespoon nata de

5 | Mix it all together. Or not.

coco (coconut gel)

2 tablespoon freshly

6 | Sit back. Relax. Enjoy. Refill.

grated cantaloupe

2 tablespoon freshly shredded jackfruit

2 tablespoon sliced

caramelized plantains

1

cup shaved ice cup evaporated milk

1

scoop of mango, vanilla, or ube (purple yam) ice cream

2 tablespoon caramel custard

45


OH SO SWEET

Buckeye Brownie Cookies with Easy Fudge Frosting recipe by C H E L S E A L I G H T F O O T (adapted from cookiesandcups.com)

makes 24 30 – 40 min

INGREDIENTS

Brownie Cookie 1

box (18-19 oz.) brownie mix

DIRECTIONS (BROWNIE COOKIES)

¼ cup butter, melted

1 | Preheat oven to 350° F.

cup cream cheese, room temperature

1

2 | Line baking sheet with parchment paper.

1 egg

3 | In a medium bowl combine brownie mix,

¾ cup peanut butter

butter, cream cheese and egg. Stir until dough

¾ cup powdered sugar

comes together, it will be very thick and sticky

¾ cup chocolate frosting

(use hands).

sea salt flakes

4 | Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation

Easy Fudge Frosting 1

1

with your thumb in the center of each.

cup butter, room temperature

5 | In another bowl stir together peanut butter

cup boiling water

and powdered sugar. Form peanut butter into

cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.)

teaspoon sized balls and press into the indentations in the brownie cookies.

6 | Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.

8 cups powdered sugar 1

teaspoon vanilla

46


OH SO SWEET

7 | Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.

8 | When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes. (FROSTING)

1 | In a mixer combine all ingredients and over low speed for 30 seconds.

2 | Increase speed to medium and beat for 1 minute until smooth.

3 | Let frosting cool for 15-20 minutes. 3 | Frost cake or cupcakes and enjoy!

47


OH SO SWEET


OH SO SWEET

Browned Butter Spoon Cookies

makes 32 45 min

recipe by M A D I S O N M A R (adapted from foodnetwork.com)

3 | Meanwhile, whisk the flour, baking powder and INGREDIENTS

1

salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned

cup unsalted butter

2 cups all-purpose flour

butter. Stir the dry ingredients into the butter

¾ teaspoon baking

mixture to make a uniform but crumbly dough that looks like wet sand.

powder

1

pinch fine salt

4 | Scoop out dough with a small teaspoon (the

large egg yolk

kind you set the table with, not the ones you

¾ cup sugar

measure with). Rock spoon gently back and

¾ tablespoon pure vanilla

forth against the side of the bowl, packing the

extract

¼

dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make

cup raspberry jam

spoon-shaped cookies. Trim excess dough with

confectioners’ sugar, for dusting

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.)

DIRECTIONS

5 | Bake cookies until just browned, about 12 to

1 | Preheat the oven to 325 º F and line two baking

15 minutes. Cool almost completely on the

sheets with parchment paper.

baking sheets, and then transfer cookies to a

2 | Melt the butter in a small, heavy-bottomed

rack to cool.

saucepan over medium heat. Continue to cook,

6 | When cool, spread ½ teaspoon jam on the flat

swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about

side of a cookie, and then sandwich together

15 minutes. Transfer the butter to a medium

with a second cookie. Repeat until all cookies

bowl—be sure to get all the tasty brown bits —

have met their match. Lightly dust the cookies

and cool slightly.

with the confectioners’ sugar. Serve.

49


OH SO SWEET

Nana’s Banana Bread makes 1 loaf 1.5 hr

recipe by S K Y L E R M U E N C H (credited to Nana Muench)

INGREDIENTS

1 ¾ cups of flour 2 teaspoons of baking powder

DIRECTIONS

¼ teaspoon of baking soda

1 | Heat oven to 350° F and grease loaf pan.

teaspoon of salt

2 | At medium speed in electric mixer mix (cream)

cup of Crisco

Crisco and sugar.

cup of sugar

3 | Then add eggs and beat until very light (about

2 eggs 1

4 minutes).

cup of mashed bananas

4 | Mix together flour, baking powder, baking soda and salt. OPTIONAL

&

5 | Slowly alternate adding small amounts of

DELICIOUS ADDITIONS:

this dry mixture and the mashed bananas to

• ½ cup chocolate chips

the Crisco, sugar and egg mixture until all is

• ½ chopped nuts

blended.

6 | Pour into greased loaf pan. 7 | Bake for approx. 1 hour. 8 | Cool in pan for 10 minutes and then put on cooling rack.

50


OH SO SWEET

Chocolate Chip Pumpkin Bread

serves 12

recipe by EMILEE RUDD (credited to Kathy Rudd)

1.5 hr

INGREDIENTS

1 ¾ cups unbleached all

DIRECTIONS

purpose flour

1

teaspoon nutmeg

1 | Preheat oven to 350°F.

1

teaspoon ginger

2 | Grease and flour 9x5x2 ½ inch metal loaf pan.

1

teaspoon cinnamon

1

teaspoon baking soda

1

teaspoon baking powder

3 | Sift first 7 ingredients into medium bowl. 4 | Using electric mixer, add oil in large bowl until smooth.

¾ teaspoon salt

5| Gradually beat in sugar, then beat in eggs

cup olive oil

1

(one at a time).

cup sugar

3 large eggs

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

cup vanilla pudding

1

cup canned pure pumpkin

1

teaspoon vanilla extract

7 | Beat dry ingredients into pumpkin mixture alternately with milk.

8 | Stir in chocolate chips and then transfer batter

cup whole milk

1

to prepared pan.

cup mini semisweet chocolate chips

9 | Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

51


OH SO SWEET

Oat Nut Bars with Sweet Lemon Coconut Icing

makes 20 25 min

recipe by JASON SHINDLER (adapted from veggienumnum.com)

INGREDIENTS

Oat Bars Lemon Icing

cup unbleached self raising flour

1

cup unbleached plain flour

cup icing sugar

1 1

cup rolled oats cup shredded coconut

lemon, juice & zest

teaspoon dairy-free or dairy butter

¼ cup shredded coconut

¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds)

3 | Combine the baking soda with the warm water

cup chopped walnuts

1

and stir to dissolve.

tablespoon linseeds (flax seeds)

4 | Heat the butter and molasses over a low heat

¾ cup dairy-free or dairy

in a small saucepan stirring until the butter is

butter

2

melted and combined with the molasses. Re-

tablespoon molasses (or treacle or golden syrup)

move from the heat and add the baking soda mixture; stir through allowing it to foam.

teaspoon baking soda

5 | Combine the molasses and butter mixture with

¼ cup hot water

the dry ingredients, stirring well until combined.

6 | Transfer the mixture into a lightly greased 10

DIRECTIONS

in. x 10 inch non-stick baking tray, smoothing it out to cover the base evenly.

1 | Pre-heat the oven to 356°F. 2 | Sift flours in large bowl and add the oats, coconut, seeds and nuts and stir well. 52


OH SO SWEET

7 | Bake in oven for 15-20 minutes until golden.

9 | Drizzle the prepared icing evenly over the cooled

Remove from the oven and allow to cool in the

bars and sprinkle with coconut before the icing

baking tray for 5 minutes before turning out

sets.

onto a cake rack to cool completely.

10 | Once the icing is set cut evenly into bars.

8 | Meanwhile prepare the icing by combing the

Bars should keep well in an air-tight container for 5

sugar, butter and enough lemon juice to bring

days or so. If the weather is overly hot keep them in

the sugar together into a runny icing, over a

the fridge to be sure the icing doesn’t melt!

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.

53


OH SO SWEET

Nana’s Coconut Cream Pie serves 6 recipe by KERSTIN SEGERVALL (credited to Dorothy Coombs aka Nana )

30 min

DIRECTIONS

1 | Cook crust at 450 ° F for 12 minutes or until golden brown.

2 | Mix dry filling ingredients into a deep pot.

INGREDIENTS

3 | Heat up milk on low in sauce pan. Once hot

Filling

slowly mix into dry ingredients.

cup flour

4 | Put a mixture of dry ingredients and milk over

cup sugar

medium heat. Stir constantly until thick. Once

¼ teaspoon salt

thick add in beaten egg yolks. Once mixed in

2 cups evaporated milk

add coconut (as much as you want. Pour

4

ingredients into crust.

beaten egg yolks teaspoon vanilla

5 | Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beat-

Topping

ing until it stands on its own. Spread meringue

4

onto top of pie with a spatula. Sprinkle coconut

beaten egg whites

3 tablespoon powdered

on top (optional).

sugar

6 | Place pie into oven at 350º F for 16 minutes. Crust

7 | Let cool, Slice and enjoy!

1

54

pre - made crust


OH SO SWEET

Black Russian Cake serves 6 recipe by SARA VETROVEC (credited to Stacy Vetrovec )

30 min

INGREDIENTS

Cake 1

box of yellow cake mix

1

pack of instant chocolate pudding (4 serving size)

1

cup oil

¼ cup vodka

¾ cup water cup sugar

4

eggs DIRECTIONS

¼ cup Kahlua

1 | Combine all ingredients. Glaze

2 | Pour batter mixture into greased bundt pan

cup powdered sugar

3 | Bake 350° F for 45-50 minutes.

¼ cup of Kahlua

4| For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua

5 | Poke a few holes in cake with a toothpick before drizzling glaze over top of cake

6 | Sprinkle with powdered sugar before serving!

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Blackberry Meyer Lemon Gin and Tonics

serves 4

recipe by KELSEY LANCASTER (adapted from spoonforkbacon.com)

0 – 5 min

DIRECTIONS

INGREDIENTS

1 | Set out four high ball glasses.

12 blackberries 20 fresh mint leaves

2 | Place 3 blackberries, 5 mint leaves, juice of ½

2 Meyer lemons (or

lemon, and 1 tablespoon simple syrup in each

regular lemons)

glass and muddle together.

¼ cup simple syrup 12 ounces quality gin

3 | Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and

tonic water

serve.

ice

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Moscow Mule makes 1 recipe by EMMA DOWLING (adapted from phoenixnewtimes.com)

0 – 5 min

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. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.

INGREDIENTS

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.”

¼ cup lime juice ¼ cup vodka cup ginger beer

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.”

The classic Moscow Mule is served in a copper mug.

DIRECTIONS

1 | Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.

2 | Enjoy!

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Pimm’s No. 1 Traditional Cocktail

makes 1 0 – 5 min

recipe by ALLISON GENTES (adapted from recipewise.co.uk)

DIRECTIONS

1 | Half fill a large jug or tall glass with ice cubes. 2 | Take 1 slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

INGREDIENTS

1

3 | Pour two parts lemonade to one part Pimms

cup Pimm’s liquor

over the top of fruit. Mix and serve.

2 cups lemonade 1

slice lemon

1

slice orange

1

slice apple

1

slice cucumber

1

sprig fresh mint

2 strawberries

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Cucumber Sangria serves 6 recipe by VIRIDIANA OSIO

2 hr

INGREDIENTS

1

small honeydew melon

12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1

cup honey

1

bottle Sauvignon blanc or other semi-dry white wine, chilled

1

DIRECTIONS

liter bottle carbonated water, chilled

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

Fresh mint sprigs and / or leaves

in a large pitcher.

2 | Combine melon, cucumber, lime slices, and mint leaves.

3 | In a small bowl stir together lime juice and honey until combined, then pour over melon mixture.

4 | Add wine, stirring gently. Cover and chill for at least 2 hours.

5 | To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

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Black Flower Fizz makes 1 by mixologists JARED MOORE & JACK BRITTON

5 – 10 min

2011 Vodka Martini Shakedown : 1st Place Judges Choice Award Winner & 1st Place Peoples Choice Award Winner

DIRECTIONS INGREDIENTS

1 | In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint

Absolut Citron Vodka

leaves, and two ice cubes.

St. Germaine Elderflower Liqueur

2 | Fill the glass with ice and add: 2 oz. Absolut Citron Vodka, .75 ounce St. Germaine Elder-

Perrier Jouet Brut Champagne

flower Liqueur, 1.5 -2 ounce Pomegranate

Peaches

Juice, and a splash of Sprite (or club soda).

Blackberries Mint

3 | Shake and strain into large chilled martini glass, then float: 1.5 ounce Perrier Jouet Brut

Pomegranate Juice

Champagne

Sprite

4 | Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as

OPTIONAL

flower center). Place entire “flower” garnish

&

I M P R E S S I V E E F F E C T:

back into freezer.

• add dry ice

5 | When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

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This cookbook was designed by A LYX M AC K L E R in 2014. The text is set in Avenir and Nixie One.


483 Cookbook by Alyx Mackler