Marian Miner Cook Athenaeum Cookbook

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Claremont McKenna College

Athenaeum Cookbook The Marian Miner Cook Athenaeum opened its doors to the Claremont McKenna College community in 1983 and has since been the intellectual and social hub of the campus. Cherished by students and alumni alike, the Athenaeum has surpassed the vision of Founding Trustee Donald McKenna. Use these recipes as inspiration to bring the long-standing traditions of the Marian Miner Cook Athenaeum into your home.

This edition of the Athenaeum Cookbook was published by Claremont McKenna College 2015 Claremont McKenna College © Claremont McKenna College 2015 All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted in any way or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holder. Project Manager: Darrin Roberts Publisher: Kirk Pedersen, Zero+ Publishing Editors: Bobbi Olson, Nick Owchar ’90, Dorothy Smith-Davis, Susan Brinkama, Laura Masko, & Jeannie Scalmanini Designer and Food Styling: Darrin Roberts Photographer: Garrett Richardson Cover Illustration: Anne Marie D’Agostino ’91 Recipes developed, written, & cooked by: M.M.C. Athenaeum Chef David Skinner & staff Special thanks to Cameron Grimm, Joann Young, Dorothy Buchanan, Megan Eastin, Rebecca Pelén, and with gratitude to the Athenaeum staff Priya Junnar Chodosh, David Edwards, Juan Herrera, Angela Fitch, & Byron Figueroa.


Contents 8 \ Foreword 12 \ History 17 \ Hors d’oeuvres 18 \ Athenaeum Cheese Platter 20 \ Whole-Braised Foie Gras with Rhubarb 21 \ Athenaeum Petite Green Corn Tamale 23 \ Roasted Dates with Applewood Smoked Bacon & Goat Cheese 25 \ Soup & Salad 26 \ Chicken Tortilla Soup 28 \ Vegetarian Corn Chowder 29 \ Athenaeum House Raspberry Vinaigrette Salad with Toasted Pecans & Fresh Raspberries 30 \ Bibb Lettuce with Brie Croutons & Apricot Conserve Citrus Vinaigrette 33 \ Srirat (Sid) Vichaita’s Thai Beef Salad 34 \ Sauce & Seasoning 36 \ Angela’s Marinara 37 \ Brown Demi Glacé 38 \ Veal Stock 39 \ Cajun Blackening Powder 39 \ Pancho’s Tomatillo Sauce

42 \ Entrées 45 \ Cajun Grilled Chicken & Shrimp with Roasted Red Pepper Coulis 46 \ Vegetarian Moussaka 49 \ Grilled Eggplant Four Cheese Cannelloni 50 \ Grilled Jidori Chicken & Tomatillo Sauce with Roasted Bell Pepper 53 \ Carne Asada, Lupe’s Style 54 \ New York Pepper Steak with Jack Daniel’s Sauce, Applewood Bacon, & Straw Onions 57 \ Pecan Tupelo Honey Crusted Rack of Lamb 58 \ Professor Massoud’s Baba Ghanouj 61 \ Rob’s Sesame Crusted Chicken with Sweet Chili Sauce 62 \ Salmon with Lemon Dill Butter Sauce 63 \ Salmon en Croute 64 \ Desserts 66 \ Athenaeum Bars 66 \ Juan’s Chocolate Truffle Tart 67 \ Athenaeum Bread Pudding with Caramel Sauce 68 \ Apple Walnut Torte 71 \ Chocolate Chip Cheesecake 71 \ Jackie’s Rice Krispies Treats 72 \ Cajun Cowboy Cookies 75 \ Top 10 Ways to Bring the Athenaeum Home 7

Foreword \ Anne Marie D’Agostino ’91 Years ago, when I compiled and published Scrumptious Delights, a cookbook of Athenaeum dessert recipes, I did it because I wanted to say thank you. My earliest undergraduate experiences at the Marian Miner Cook Athenaeum (which everyone knows as “the Ath”) were foundational. I found the rooms filled with novelties and excitement as I met new classmates and advisors on Orientation Day. I experienced many firsts at the Ath: first time I met a professor during afternoon tea, first dinner lecture with a distinguished guest speaker, first Madrigal feast and first sip of wassail (that was especially memorable…or not, depending on how much wassail you drank). The Ath was the place where we celebrated defeating Pomona and winning the SCIAC for the first time ever in women’s swimming. It was the center of many other unforgettable experiences, too: reading Moby-Dick during a 24-hour marathon led by Professor Robert Faggen; listening to the insights of Donald McKenna, the man 8

for whom our institution is named; sitting next to George Benson, the College’s first president, who spoke Italian to me as I was just learning it; listening to my classmates play their instruments at afternoon tea and savoring the taste of the famous Rice Krispies Treats. These were bedrock experiences of my time at CMC. In the fall of 1989, my junior year, I started working at the Ath. On my first day of work, I remember being completely surprised that all the desserts were made fresh each morning. I met Bonnie Snortum, whose kindness and genuine sincerity helped me find my voice as an artist and young adult. David Edwards always demonstrated plenty of wit and a genuine appreciation for culture. Robert Webber, the head chef at the time, taught me about presentation; Jackie Hawkins, who was the dessert chef, taught me how to cook (she had the patience of a saint). Chef Dave had been working at the Ath only one month before I graduated. By the end of my senior year, these same people orchestrated a beautiful senior art show for me with caviar and ice

sculptures, chocolate-covered strawberries and beautiful flowers. Seeing my art hanging next to famous historical works made me truly feel that I had arrived. Before graduation, I wanted to preserve something of the Ath to take with me. That led to the creation of Scrumptious Delights, which provides much of the material, along with new material on main dishes and other entrées, in the book you have before you. In the years since, the Ath has remained a presence in my life whenever my mom makes Athenaeum bars or a friend calls and says, “I just made that triple chocolate torte with raspberry sauce yesterday and had to call.” When that happens, I am reminded how all the moments at the Ath bound us. It is in these desserts that we’re reminded how sweet those times were and how we can still carry those memories into our present.




Never Out of Style \

Jil Stark ’58 GP’11

Marshmallow Krispies, meringue, Peking duck, lobsters … the Ath has always delivered the right dishes for the right occasions. What dessert do you serve to a mountain climber?

All the homemade cookies you want and the best dinner you can get in Claremont.

Meringue, of course.

The Ath started as a dream of Donald McKenna’s (see photo, page 13) and the first project that Jack began after moving into the role of CMC president. The original President’s House, then located on the corner of Columbia and Ninth Street, became the Athenaeum because Jack and I already had a house in Claremont and three children with another one on the way.

One of the first speakers at CMC’s Athenaeum was Arlene Blum, a physics professor from Berkeley who led the first female team up the Annapurna area of the Himalayas. She sent us, in advance, enough T-shirts for all the gentlemen attending the dinner event, and the T-shirts announced “A women’s place is on top” with a picture of a big mountain displayed on the back. We loved to have meals then—just like now—that tied in with the topic of the evening. For the Blum event, the chef made the most delicious dessert of meringue shaped like a mountain. Chinese, British, Mexican, French cuisine… the Ath would have it all, the more exotic the better. Our philosophy has always been: 12

In those early days, everyone was expected to learn how to spell that word “Athenaeum” correctly. “Marian Miner Cook” was added when the Ath moved in the 1980s to its current location on campus and Mrs. Cook provided the College with the support to build the structure and endow the program (see photo, page 13). Our first director was faculty spouse Bonnie Lofgren, and she was a fabulous cook. As a

brand-new president’s spouse, I also loved to cook, and I had lots of parties to plan. So Bonnie and I both had food on our minds. We stole the best chef from Collins, and off we went. Our first endeavor was to hold a tea every weekday afternoon with all the homemade cookies that the students wanted. I gave the chef my kids’ favorite cookie recipe for Marshmallow Krispies, and they’ve never gone out of style. Bonnie and I pored over recipes, and we planned meals that we knew our students would love. We cooked all the meals out of a normal family kitchen, and the wine and cheese were served in the family living room. The actual meal took place in a dining room that had to be considerably enlarged. Once we moved to the Marian Miner Cook Athenaeum, the College had a professional chef, a great staff, AND our very own dessert chef, because aren’t desserts the best part of every meal? I remember our early speakers as if they just visited us yesterday. They always brought excitement and news with them to our campus. Along with Blum, another early Ath guest was British writer and politician Nigel Nicholson. His mother, poet and novelist Vita Sackville-West, was known for having a brief affair with Virginia Woolf. I remember the night he arrived in Claremont and told everyone that he had discovered a box of his recently deceased mother’s letters to Woolf.


He looked at all of us, lowered his voice, and then said, quietly, “these letters are very sexual in tone”—quite a proper English way to describe that relationship indeed. On another occasion, George H.W. Bush first announced his run for president against Ronald Reagan right there in the old Athenaeum (see photo, page 13). Then he gave an excellent speech about China, where he had served as U.S. Ambassador. You can bet that we served Peking duck for dinner that night. George Bush was not the only politician to make special announcements in our Athenaeum. After speaking in Bridges Auditorium in the late 1980s, Rev. Jesse Jackson had lunch in our new Athenaeum and told us about his call for a new term for black Americans—“African-American.” We had all of his favorite dishes for the 14

meal, and the First Baptist Church of Pomona even provided us with homemade pies for dessert. A meal is also an opportunity to strengthen the ties between people—and make unexpected friends, too. After the Ath moved to its current location, we welcomed a visit from Susan Butcher, the three-time Iditarod winner from Alaska. Alaskan king crab legs were served on that occasion, and when the evening was over, Susan’s lead dog Granite, who had been a part of her presentation, trotted around the dining room in search of leftover crab meat on the tables! On another evening, the election night of George H.W. Bush—who did not win his earlier bid for office against Reagan, but did against Michael Dukakis—the Ath served lobsters to the dinner guests, and

a few of them managed to escape their boxes (the lobsters, not the guests) and crawl around on the floor in the kitchen! In such circumstances, the unexpected usually happens, and it did on that evening. A county health inspector arrived unannounced, but we quickly explained the situation and everything was just fine. We even invited him to stay for dinner…it is a shame he couldn’t. The unexpected is a part of every day at the Ath—just as it is in anyone’s home. In fact, this has always been the Ath ideal: to create the atmosphere of a real home. It is a reminder of what has always been important for Jack and all the members of our community—that at CMC our priority is “students first.” Jil ‘58 and Jack Stark ’57 GP’11 served CMC as First Lady and President from 1970-1999.


Whole-Braised Foie Gras with Rhubarb, page 20 16

Hors d’oeuvres No reception at the Athenaeum would be complete without a table full of delicious hors d’oeuvres waiting to delight the taste buds of the evening’s guests and foreshadowing the delicious meal to come. Paired with a glass of wine and enjoyed with lively conversation, these little starters will get any Athenaeum dinner off on the right foot.


The Perfect Cheese Platter Preparation: 20 minutes Cooking: 0 minutes Serves: 10 guests 4 ounce wedge of Brie cheese 3 ounces garlic Boursin cheese 4 ounces sharp Tillamook cheddar 4 ounces Swiss Gruyere 4 ounces smoked Gouda 4 ounces pepper jack 4 ounces cashews 1 small bunch red grapes ¼ cup dried cranberries 10 strawberries

Place unwrapped wedge of Brie as a focal point on your platter. Unwrap Boursin cheese leaving it in its mini wheel form, and place it on opposite side of platter from brie. Cut remaining cheese into ¼-inch slices and then into perfectly matched square shapes (Gouda will be wedge shaped), no larger than 2” x 2”. Arrange each of 2-inch cheese slices in uniform flowing consistent lines. Place strawberries, cashews, dried cranberries, and red grapes in balanced void areas on platter between cheeses.



Whole-Braised Foie Gras with Rhubarb Preparation: 30 minutes Cooking: 20-30 minutes Serves: 10 guests Rhubarb Sauce: 3 cups of 1-inch pieces of rhubarb 1 cup sugar 2 cups duck consommé (or substitute chicken stock) 2 cups veal stock Rhubarb Purée: 2 cups of 1-inch pieces of rhubarb ½ cup sugar 1 cup duck consommé (or substitute chicken) Foie Gras: 1 pound, 2 ounces Grade A fresh foie gras, whole 5 shallots, sliced ¼-inch thick Kosher salt and ground black pepper to taste

Rhubarb Sauce: In a large pot, combine rhubarb, sugar, and duck consommé. Cook over high heat until liquid is reduced by half. Add veal stock and cook 15 minutes. Pass through a fine sieve or cheesecloth, using a ladle to squeeze out all juices. (Sauce should be fairly thin, but not watery. If too watery, continue to reduce until it thickens. If too thick, add more consommé.) Keep warm until ready to serve. Rhubarb Purée: Combine rhubarb, sugar, and consommé in a pot. Cook 10 minutes or until rhubarb is tender. Purée all ingredients in a food processor until it resembles consistency of applesauce. Transfer to a small bowl and keep warm. Foie Gras: Preheat oven to 350 degrees. Heat a dry, heavy skillet over high heat. Season foie gras with salt and freshly ground pepper. (Do not cut or trim in any way.) Place foie gras in hot pan and transfer to preheated oven. Cook for 10 minutes. Turn foie gras once, add shallots, and cook another 10 minutes. Remove from oven and, using a sharp knife, cut 1-inch slices of foie gras for each serving. To serve, place 2 tablespoons of rhubarb purée in center of each plate. Position a slice of foie gras over purée. Ladle 4 tablespoons of hot rhubarb sauce over foie gras. Serve immediately. Note: For an optional garnish, cut 1 rhubarb stem into 1/8-inch diagonal slices. Blanch slices in boiling water for 2 minutes or until just cooked. Drain and arrange around edge of the plate.


Athenaeum Petite Green Corn Tamales Preparation: 1 hour Cooking: 1 hour Serves: 12 guests 12 ears of yellow corn 8 ounces corn meal ½ cup shortening ½ cup butter ½ cup sugar ½ cup whipping cream 1 teaspoon salt 12 (½-ounce) 2-inch sticks of sharp cheddar cheese 12 2-inch strips Ortega green chilies (canned)

Cut both ends off each ear of corn, remove, and save husks for wrapping tamales. Cut kernels off cob. In a food processor, grind the kernels with corn meal. Beat shortening and butter together until creamy. Add sugar, cream, and salt. Add corn mixture and mix well. For each tamale, overlap 2 cornhusks. Spread a tablespoon of corn mixture lengthwise onto husks, toward the top. Place 1 cheese strip and 1 chili strip on top of mixture. Top with a little more corn mixture. Bring short edges of the corn husks over the filling to cover completely. Fold the bottom end of the husk over the packet while turning the tamale open end up so as not to spill the filling. Stand tamales (open end up) on a wire rack in a deep saucepan. Lean them against inside of pan to keep them from falling over. Cover and steam tamales for 40-45 minutes. Let stand for 30 minutes before removing from pan.

Inspired by one of the oldest Mexican restaurants in Los Angeles, El Cholo, these lighter vegetarian versions of a traditional tamale have delighted the tastebuds of hundreds of Athenaeum guests, including the Grammy Award-winning Mariachi Divas.


Roasted Dates with Applewood Smoked Bacon & Goat Cheese Preparation: 10 minutes Cooking: 20 minutes Serves: 4-6 guests 8 slices applewood-smoked bacon, cut in half width-wise 16 Medjool dates 3 ounces fresh goat cheese

Preheat the oven to 400 degrees. Cut a lengthwise slit in dates, just long enough to remove the pits. Carefully remove pits. Fill each date with 1 teaspoon of the goat cheese. Wrap stuffed dates with ½ slice of applewood bacon secured with a toothpick through date. Place wrapped dates onto cookie sheet and roast for 10 to 15 minutes until bacon is rendered and caramelized.



Vegetarian Corn Chowder, page 28 24

Soup & Salad Served as accompaniments or occasionally as entrÊes themselves, soups and salads at the Athenaeum are made with a twist. Turn the traditional notions of these healthful options upside down and serve up a one-of-a-kind recipe that’s sure to please.


Chicken Tortilla Soup Preparation: 1 hour Cooking: 30 minutes Serves: 10 guests Soup: 1 onion, diced 2 celery ribs, diced 2 dried pasilla peppers, deseeded and stems removed ½ jalapeño pepper, chopped 2 dried ancho chiles, deseeded and stems removed 1 tablespoon chopped garlic ¼ cup chopped cilantro 16 cups chicken stock 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon oregano 1 (4-ounce) can tomato paste 1 teaspoon cumin 1 bay leaf 1 dozen corn tortillas Garnish: ½ Hass avocado, diced ½ small red onion, diced 1 (4-ounce) boneless, skinless chicken breast, grilled and diced small ¼ cup sour cream


Add all soup ingredients (except tortillas) into a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove bay leaf and purée all ingredients together using an immersion blender while adding whole corn tortillas one at a time until thickened. Salt to taste. Ladle soup into serving bowls and place ½ teaspoon of each garnish on top of each bowl of soup.


Vegetarian Corn Chowder Preparation: 1 hour Cooking: 20 minutes Serves: 10 guests Chowder: ½ pound butter 3 celery ribs, chopped 1 brown onion, diced 1 bunch leeks, chopped 2 red bell peppers, diced 2 large Yukon Gold potatoes, ½-inch dice, unpeeled 2 carrots, diced 1 pound box frozen corn or 3 ears fresh corn ½ teaspoon salt ½ teaspoon pepper 1 teaspoon thyme 1 teaspoon white pepper 1 teaspoon dry mustard 1 tablespoon chopped parsley 1 teaspoon chopped garlic 1 cup flour 3 quarts vegetable stock 2¼ cups heavy cream Chives, thinly sliced cross sections 10 dashes of Maggi seasoning or Tabasco (optional) Red Pepper Coulis Cream: 4 large red bell peppers 1 tablespoon shallots, chopped ½ cup white wine ½ teaspoon whole thyme, diced


In a big soup pot, melt butter, then add celery, onion, leeks, bell pepper, potatoes, carrots, and corn. Stir well. Sprinkle in salt and black pepper, thyme, white pepper, dry mustard, chopped parsley, and garlic. Cover and sweat for 5 minutes. Add flour and blend well. Cook for 3 minutes, being careful not to burn flour and vegetable mix. Add vegetable stock and simmer on low for 5 minutes. Add 2 cups of heavy cream (reserve ¼ cup). Adjust seasonings to taste. Red Pepper Coulis Cream: In a 2-quart saucepan, place red peppers with shallots, wine, and thyme. Reduce wine by ½ and transfer pepper reduction to a blender. Carefully purée pepper (note that hot liquids expand in a blender), and season with salt and pepper to taste. Whip remaining ¼ cup heavy cream and fold 2 tablespoons of roasted red pepper coulis into the whipped cream. Divide chowder into bowls. Dollop 1 tablespoon of Red Pepper Coulis Cream on top of each bowl of chowder, then sprinkle on chopped chives just before serving.

Athenaeum House Raspberry Vinaigrette Salad with Toasted Pecans & Fresh Raspberries Preparation: 30 minutes Cooking: 0 minutes Serves: 8 guests Vinaigrette: ¼ cup raspberry jam 1 teaspoon honey 1 teaspoon Dijon mustard ½ cup raspberry vinegar (or balsamic or apple cider vinegar) ½ cup water 1 tablespoon finely chopped shallots ¼ teaspoon freshly cracked black pepper ¼ teaspoon salt 1 cup vegetable oil 2 tablespoons walnut oil

Vinaigrette: Place all ingredients, minus oils, in a bowl. Slowly add the oils while mixing or whisking so dressing will emulsify. If it separates, just keep it in a shaker bottle and shake before serving. Walnut oil or hazelnut oil is a key savory ingredient; however, alert any guests with nut allergies. Toss dressing and spring mix greens, and place in a serving bowl. Top salad with remaining ingredients and serve family style.

Salad: 1 (10-ounce) package organic baby lettuce spring mix blend 1 pint raspberries ½ cup toasted pecan pieces 4 ounces Raspberry Vinaigrette 2 ounces crumbled goat cheese


Bibb Lettuce with Brie Croutons and Apricot Conserve Citrus Vinaigrette Preparation: 1 hour Cooking: 1 hour Serves: 8 guests 2 heads Bibb lettuce cut into 2-inch-square pieces Athenaeum’s Dried Apricot Conserve: ¼ cup sugar ½ cup water ¼ cup Grand Marnier 8 ounces dried apricot halves 2 tablespoons lemon juice 1 tablespoon rice vinegar Citrus Vinaigrette: 2 tablespoons lemon juice 2 tablespoons lime juice 2 tablespoons orange juice ¼ cup water 1 teaspoon finely chopped shallots ¼ teaspoon freshly cracked black pepper ¾ cup olive oil Brie Croutons: 4 ounces Brie cheese, diced into ½-inch cubes 1 egg, beaten 1 teaspoon water ¼ cup all-purpose flour ¼ cup panko bread crumbs ½ cup olive oil


Conserve: Stir sugar in heavy-bottomed saucepan over low heat until amber to brown, being careful not to burn. Add water, Grand Marnier, apricots, lemon, and vinegar. Lower heat and let simmer on low for about an hour or until slightly thickened. Let cool in refrigerator. Vinaigrette: Place all ingredients in a blender and mix well. Salt to taste. Croutons: Place Brie cubes in freezer for 30 minutes to firm up. Combine egg and water. Dredge almost frozen Brie cubes in flour, shake off the excess and drop cubes into egg-and-water mix. Remove them and place into panko and coat evenly. Place breaded cheese cubes back in the freezer for 30 minutes to firm again. Once Brie cubes are firm, heat olive oil in small saucepan to 350 degrees. Place cold panko-crusted Brie cubes in oil and fry them quickly, remove and place on paper towel. To serve: Arrange Bibb lettuce on the center of a plate. Add 3 dollops of Conserve around plate, drizzle lettuce with vinaigrette, and top with Brie croutons. Serve immediately.



Srirat (Sid) Vichaita’s Thai Beef Salad Preparation: 30 minutes Cooking: 20 minutes Serves: 4-6 guests 24 ounces flat iron steak ½ head iceberg lettuce, chopped ½ head Bibb lettuce, chopped 1 red onion, thinly julienned 1 bunch mint leaves (stems removed) 3 Roma tomatoes, thinly wedged 1 peeled hothouse cucumber, sliced ¼ inch thick 1 bunch cilantro, chopped 2 thinly sliced Thai chilies or serrano peppers ¼ cup lime juice 1 teaspoon fish sauce 1 teaspoon sugar Bean sprouts (optional for garnish) Carrot, julienned (optional for garnish)

Barbecue or grill flat iron steak until medium rare. Slice cooked steak as thinly as possible across the grain (save any drippings for salad dressing). In a large bowl, add iceberg and Bibb lettuces, julienned red onion, mint leaves, tomato wedges, cucumber slices, cilantro, Thai chilies, lime juice, fish sauce, sugar, sliced steak, and saved drippings. Toss well. Garnish with bean sprouts and julienned carrot if desired, and serve immediately.

Sid Vichaita was the pastry chef at the Athenaeum for 15 years, retiring in 2008. He instituted the pastry program the Athenaeum enjoys today. Sid also owned a Thai restaurant in Texas before he moved to California. He shared a collection of his recipes with the Athenaeum, which have become favorites of the staff and the students.


Sauce & Seasoning Discussion and debate are the sauce and seasoning of the Athenaeum experience. Subtract these two important elements and one is left with little more than salmon fillet falling on deaf ears. It is the addition of the robust flavor that makes the Athenaeum meal and the speaker most appealing.


Angela’s Marinara Sauce & Cajun Blackening Powder, page 36 & 39 35

Angela’s Marinara Sauce Preparation: 30 minutes Cooking: 1 hour Makes: 12 servings ¼ cup olive oil ½ onion, diced small 2 tablespoons chopped garlic 1 teaspoon crushed red pepper 1 tablespoon dried whole basil 1 tablespoon dried whole oregano 2 bay leaves 3 (14-ounce) cans whole peeled San Marzano tomatoes, crushed ¼ cup tomato paste 1 (8-ounce) can tomato sauce 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1 teaspoon sugar

Heat olive oil in a 4-quart saucepan. Add onion and sauté for 30 seconds. Add garlic and red pepper and sauté for 30 more seconds. Add basil, oregano, and bay leaves and stir. Cook on low heat, and let ingredients sweat for 5 minutes. Add tomato products, salt, pepper, and sugar. Let simmer for 30 minutes on low heat.

Angela Fitch is the Athenaeum’s resident New York Sicilian cook. Her recipe for marinara cannot be beat. Many of the Athenaeum’s guests have praised it as the best marinara sauce they have ever tasted!


Brown Demi-Glacé Preparation: 30 minutes Cooking: 1 hour Serves: 10 guests 2 tablespoons ghee (clarified butter) 1 pound fresh tenderloin chains cut into 1-inch pieces (order from butcher) 1 cup mirepoix (small diced onions, carrots, and celery) 2 tablespoons tomato paste 1 cup Cabernet or Merlot 16 cups veal stock 1 bunch fresh thyme Slurry of ½ cup cornstarch and ½ cup cold water, whisked together

Heat ghee in a 6-quart saucepan. Add tenderloin chains and sauté until caramelized. Then add mirepoix and sauté for 2 minutes. Add tomato paste to meat and mirepoix, and brown the tomato for color. Once tomato paste and vegetables begin to caramelize, add red wine to deglaze the pan. Add veal stock and bring to a low boil until volume is reduced by a ¼. In a slow stream, whisk the cornstarch slurry into the stock until it reaches the desired thickness. Note: This sauce is a good base for all brown sauces, gravies, and stews.


Veal Stock Preparation: 30 minutes Cooking: 8-15 hours Makes: 1 gallon 5 pounds veal bones (knuckles split) 1 (4-ounce) can tomato paste 2 onions, peeled and cut in half (crosswise between the stem and core) 2 cloves garlic, left whole 1 large carrot, diced 2 celery ribs, diced 1 leek, sliced and rinsed 2 bay leaves 1 tomato, diced 1 tablespoon whole black peppercorns 3 sprigs parsley 2 sprigs thyme


Preheat oven to 400 degrees. Roast veal bones in roasting pan for 1 hour. Remove bones from oven and lightly paint surfaces of bones with tomato paste, using a pastry brush. Place painted bones back into oven for 10 minutes to brown tomato paste. While bones are roasting, place a large, heavybottomed soup/stock pot (minimum 3 gallons) on low on stove. Place 2 whole garlic cloves and cut onions flat-side down in stockpot to slowly caramelize (onion brĂťlĂŠe adds flavor and color to stock). Add roasted, caramelized bones and all remaining ingredients to stockpot. Fill stockpot with cold water up to an inch from the top. Bring pot to a boil (do not stir). Lower heat to a simmer for at least 8 hours (do not stir). Skim fat that will rise to top regularly and add additional cups of water if water level should fall below bones. Then strain the stock through a fine strainer and freeze in 16-ounce containers. Thaw to use as needed.

Cajun Blackening Powder Preparation: 10 minutes Cooking: 20 minutes Serves: 4-6 guests 2 tablespoons paprika 1 teaspoon salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon cayenne pepper ¼ teaspoon white pepper ¼ teaspoon black pepper ½ teaspoon dried whole thyme ½ teaspoon dried whole oregano

Mix all ingredients together, and place mix into a container with a tight-fitting lid. This powder may be added to a number of dishes, or dredge one side of a piece of chicken, fish, or steak in powder and place it into a hot pan for blackening.

Pancho’s Tomatillo Sauce Preparation: 10 minutes Cooking: 20 minutes Serves: 4-6 guests 10 tomatillos, husked, washed, and diced 1 jalapeño, diced 1 clove garlic 1 teaspoon salt ½ cup water Slurry of ¼ cup water and ¼ cup cornstarch, whisked together 1 tablespoon chopped cilantro 1 bunch green onions, thinly sliced

Add all ingredients except cilantro and onion to a blender or food processor and purée until consistency is smooth. Add purée to saucepan and bring to a medium simmer (slurry will not begin to thicken it until the sauce has reached boiling). If needed, thicken simmering sauce with more cornstarch by whisking in small amounts until desired consistency is reached. Add chopped cilantro and green onion just before serving.

Francisco “Pancho” Sandoval was a utility worker-turned-cook at the Athenaeum for many years. That is, until he opened his own restaurant in San Dimas, which he still operates today: F.S. Mexican Food on Lone Hill Avenue at Arrow Highway.




EntrĂŠes If the Athenaeum experience were itself a meal, the varied and engaging speakers would, without a doubt, be the main course. Chew on these delectable entrĂŠes, many of which you may recognize as Athenaeum favorites, and serve them alongside enriching conversation and pleasant company.


Salmon with Lemon Dill Butter Sauce, page 43 62


Cajun Grilled Chicken & Shrimp with Roasted Red Pepper Coulis Preparation: 1 hour Cooking: 20 minutes Serves: 4-6 guests Cajun-Grilled Chicken & Shrimp: ½ cup olive oil ¼ cup Cajun Blackening Powder (see recipe on page 39) 4 (7-ounce) Jidori chicken breasts, skin on 8 U8-size raw shrimp, deveined, peeled, tail on

Preheat grill for high heat. Make sure grill rack is cured by wire brushing, wiping it clean with an oiled towel and carefully spraying cleaned grill with nonstick spray.

Make a slurry with olive oil and Cajun Blackening Powder. Dip chicken and shrimp into spiced oil. Shake off excess oil and lay chicken skin-side down on grill to char. Lay shrimp on grill after chicken. Rotate chicken 45 degrees (¼ turn) every few minutes to get perfect diamond marks. Turn chicken over to sear Roasted Red Pepper Coulis: bottom side and turn shrimp over. Place chicken into 4 large red bell peppers, a pie tin or on a cookie sheet, and continue cooking roasted, peeled, and seeded in a 400-degree oven for 20 to 25 minutes. Shrimp 1 tablespoon shallots, can be put into pie tin and placed on a cooler spot of chopped the grill to keep it warm until served. ½ cup white wine ½ teaspoon dried whole Roasted Red Peper Coulis: In a 2-quart saucepan, thyme place red peppers with shallots, wine, and thyme. Reduce wine by ½ and transfer pepper reduction to a blender. Carefully purée pepper (note that hot liquids expand in blender), and season with salt and pepper to taste. Ladle ¼ cup of coulis on the bottom of each plate (6 o’clock position). Place cooked chicken from oven onto plate and lean shrimp on the chicken, tails up, in sauce. Note: All the raw items will be exposed to a minimum 200 degrees on the grill, so there won’t be cross-contamination during the cooking process.


Vegetarian Moussaka Preparation: 40 minutes Cooking: 1.5 hours Serves: 4-6 guests 12 Japanese eggplants Olive oil 2 (8-ounce) jars sun-dried tomatoes 2 pounds mixed fingerling potatoes 2 cups marinara sauce 2 cups béchamel ¾ cup lentils 1 large onion, diced ¼ cup dry Parmesan cheese ¼ cup panko bread crumbs

Remove stems from eggplants and cut in half lengthwise. Take mixed fingerling potatoes and cut into 1/8-inch slices. Sauté eggplant halves in olive oil, skin side up, until caramelized. Turn off heat and turn over eggplant halves. Let them rest in hot sauté pan. Put sun-dried tomatoes into a saucepan and add just enough water to cover. Bring tomatoes to a simmer for 5 minutes to plump and soften. In another pan, sauté potato slices in hot oil for 3 to 5 minutes per side. Remove slices and drain on a paper towel-lined plate and set aside for later. In the same pan, add more oil and sauté diced onion in olive oil for 5 to 7 minutes until lightly brown. In a 13-by-9-inch casserole dish sprayed with nonstick spray, add ½ cup marinara sauce to cover the bottom. Layer ½ of sliced potatoes on top of sauce. Layer ½ of eggplant halves over potatoes. Sprinkle ½ of lentils over eggplant. Add ½ of sautéed caramelized onions. Layer ½ of sun-dried tomatoes over caramelized onions. Add another ½ cup of marinara sauce over sun-dried tomatoes. Sprinkle a little salt and freshly cracked black pepper on top. Repeat layers, like for lasagna, but just once. Top it with béchamel and sprinkle with Parmesan and panko bread crumbs. Cover dish with parchment and then foil to seal it. Bake in a 350-degree oven for 1 hour and 15 minutes covered and then 15 more minutes uncovered to brown top. Let cool for 10 minutes, then serve.




Grilled Eggplant Four Cheese Cannelloni Preparation: 30 minutes Cooking: 40 minutes Serves: 4-6 guests 1 large eggplant ½ cup extra virgin olive oil 2 cloves garlic, chopped 1 bunch basil, chopped 1 tablespoon parsley, chopped 2 cups ricotta ½ cup grated provolone ½ cup grated mozzarella, plus more for top ½ cup grated ParmigianoReggiano, plus more for top 2 eggs ¼ cup bread crumbs Kosher salt and freshly cracked pepper 2 cups marinara sauce

Remove stem and leaves from each eggplant and slice lengthwise ¼-inch thick. Brush eggplant slices with a slurry made of olive oil, garlic, herbs, salt, and pepper. Grill one side of eggplant slices to get diamond-shaped grill marks. Set grilled eggplant aside. For filling, mix four cheeses, eggs, breadcrumbs, and a pinch salt and pepper to taste. Place ¼ cup filling on unmarked sides of eggplant slices and roll into cannelloni shapes. Place rolls in a casserole dish and top with marinara sauce and additional grated mozzarella and Parmigiano-Reggiano if desired. Cover and bake in a 375-degree oven for 40 minutes. Remove cover, and bake an additional 10 minutes, until golden brown.


Grilled Jidori Chicken and Tomatillo Sauce with Roasted Bell Pepper Preparation: 1 hour Cooking: 30 minutes Serves: 4-6 guests 4 (7-ounce) skin-on Jidori chicken “airline breasts” (wing bone attached and frenched) ¼ cup olive oil 1 tablespoon garlic, chopped 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1 red bell pepper, roasted, peeled, seeded, and julienned 1 green bell pepper, roasted, peeled, seeded, and julienned 1 yellow bell pepper, roasted, peeled, seeded, and julienned 1 cup Pancho’s Tomatillo Sauce (see recipe on page 39)


Brush skin side of chicken breasts with olive oil blended with garlic. Sprinkle each airline breast with salt and pepper. Place chicken skin-side down onto a hot grill for 5 to 6 minutes. Pick up and rotate breasts 45 degrees (1/4 turn) every few minutes to make diamond markings on chicken. Once markings and color are good on skin side, turn chicken over and quickly sear bottom side (no need for markings on bottom side). Place chicken in a pie tin or on a cookie sheet, and place into a 400-degree oven to finish cooking for 20 to 25 minutes. Remove chicken from oven, place on serving plates, top with Pancho’s Tomatillo Sauce, and garnish with roasted peppers.





Carne Asada, Lupe’s Style Preparation: 3 hours Cooking: 20 minutes Serves: 10-12 guests 5 pounds carne asada 6 lemons Morton Season-All Salt

In a large casserole dish, squeeze lemon juice on the bottom. Arrange a layer of carne asada into dish. Sprinkle carne asada with Season-All and approximately 1 tablespoon of lemon juice. Repeat the process by layering and seasoning all of the meat. Cover and refrigerate. Allow meat to marinate overnight, or for a least 4 hours. Preheat a clean grill. Place meat on grill to cook to desired doneness. Traditionally, carne asada is cooked well, but medium rare works too. After meat is cooked, cut into 3-by-3-inch pieces or a small dice if desired. Serve with tortillas, guacamole, and salsa or pico de gallo.

Lupe Gomez worked in the Athenaeum kitchen until she retired. She was amazing with Mexican cuisine. Her carne asada was so good, we still use her simple, but delicious, technique today.


New York Pepper Steak with Jack Daniel’s Sauce, Applewood Bacon, and Straw Onions Preparation: 20 minutes Cooking: 30 minutes Serves: 4-6 guests 2 tablespoons ghee (clarified butter) for sautéing 4 (10-ounce) New York steaks ¼ cup coarsely cracked black pepper 1 tablespoon kosher salt 6 slices applewood smoked bacon, diced into ¼-inch pieces 2 bunches green onions, sliced thin crosswise 8 ounces Jack Daniel’s Sauce 2 brown8 onions, peeled and sliced ¼-inch thick 1 cup buttermilk 1 cup all-purpose flour 1 tablespoon Lawry’s seasoned salt 2 cups vegetable oil for frying onions 1 tablespoon chopped parsley Jack Daniel’s Sauce: 1 teaspoon shallots ¼ cup Jack Daniel’s Whiskey 1 cup demi-glacé (see recipe on page 37)

Separate onion slices to make thin onion rings. Marinate onion rings in buttermilk for 10 to 15 minutes. Heat 2 cups vegetable oil in a 4-quart saucepan. Remove onion slices from buttermilk and dredge rings in flour mixed with Lawry’s seasoned salt. Shake off excess flour and place rings into hot oil to fry. Place fried straw onions on a paper towel on a plate to drain. Heat ghee in sauté pan over high heat. Dredge one side of each steak in cracked pepper and place steaks pepper-side down in hot ghee. Sear steaks for 1 minute to cook some of spice out of black pepper. Turn steaks over and sear other side for 30 seconds. Remove steaks from pan and place them on a pie tin or cookie sheet in a 375-degree oven to finish cooking to desired doneness. Pour off any remaining ghee from sauté pan and add diced bacon to pan. Sauté bacon until crisp. Pour off any bacon fat and add green onions to pan, quickly sauté, remove from pan and set bacon and green onion aside. In the same sauté pan used to cook the steak, bacon, and green onions, add chopped shallots and ¼ cup Jack Daniel’s (careful, as it will flambé), reduce by half. Add 1 cup of demi-glacé, bring to boil, then lower heat. Remove steaks from oven and place on serving plates. Top steaks with Jack Daniel’s Sauce, then bacon-green onion mix, and finally straw onions. Sprinkle with chopped parsley and serve.






Pecan Tupelo Honey Crusted Rack of Lamb Preparation: 10 minutes Cooking: 30 minutes Serves: 4-6 guests 2 tablespoons ghee (clarified butter) 1 full Colorado lamb rack, frenched (8 chops) Kosher salt and freshly cracked black pepper ¼ cup Tupelo honey ¼ cup Dijon mustard ½ cup panko bread crumbs 1 tablespoon chopped shallots 1 tablespoon chopped parsley ½ cup toasted pecans, chopped 2 ounces butter, melted Madeira Wine Sauce: 1 tablespoon Plugrá butter 1 teaspoon chopped shallot 1 sprig fresh thyme 1 cup demi-glacé (see recipe on page 37)

Heat ghee in sauté pan until hot. Season lamb rack with salt and pepper, and sear on all sides. Remove to a pie tin or cookie sheet and set aside. Madeira wine sauce: In same pan used to sauté lamb rack, add Plugrá butter and sauté until it begins to foam, take on a nutty smell, and brown. Add shallots, thyme, and Madeira wine, and reduce by ½. Add 1 cup demi-glacé, and heat until boiling. Strain through fine strainer. Set aside. Brush seared lamb with honey and mustard blended together. Thoroughly mix bread crumbs, shallots, parsley, pecans, melted butter, and a pinch of salt. Dredge brushed lamb rack in breadcrumb mixture so it sticks to the honey-mustard. Place coated lamb rack back on the pie tin or cookie sheet, and place into a 400-degree oven for 30 minutes, or until rack reaches medium rare. Cut rack into chops and serve with Madeira wine sauce.


Professor Massoud’s Baba Ghanouj Preparation: 30 minutes Cooking: 1 hour Serves: 4-6 guests 1 large eggplant 2 large onions Salt and pepper to taste 3 tablespoons olive oil 1 cup tahini ¼ cup water 4 cloves garlic ¼ cup lemon juice ¼ teaspoon cumin 1 bunch parsley, chopped 1 tablespoon pine nuts

Cut eggplant and onions in half lengthwise, sprinkle with salt and let sit for 15 minutes. Rinse eggplant and pat dry with paper towel. Heat broiler and brush eggplant and onions with oil. Broil for 5 minutes or until golden brown. Turn and bake at 350-degrees until tender. Let cool, and scoop out flesh of eggplant from skins. Combine all ingredients in food processor, and blend until smooth. Add more tahini, olive oil, lemon, salt, and pepper until desired taste is reached. Place in serving bowl and garnish with pine nuts, chopped parsley, and a drizzle of olive oil. Salt and pepper to taste.

This recipe was served at the Athenaeum at the special request of Professor Marc Massoud in celebration of his son Joe Massoud’s wedding. It has since become one of the favorite vegetarian entrées served.






Rob’s Sesame Crusted Chicken with Sweet Chili Sauce Preparation: 30 minutes Cooking: 30 minutes Serves: 4 guests 4 (8-ounce) boneless, skinless, organic free-range chicken breasts ¼ teaspoon salt and white pepper, mixed ¼ cup cornstarch 3 eggs, beaten ½ cup sesame seeds ¼ cup vegetable oil 1 bottle Mae Ploy Sweet Chili Sauce Soy Sauce

Season each chicken breast with kosher salt and white pepper. Dredge seasoned breasts in cornstarch, then dip into beaten egg. Gently lay breasts smooth side down on a plate or pie tin filled with sesame seeds. Seeds will adhere to cornstarch egg wash on chicken breasts. It is important to thoroughly coat only the top side with seeds. Heat vegetable oil in a sauté pan over medium heat until oil is shimmering and hot. Gently lay sesamecrusted breasts in hot oil and sauté until golden brown. Carefully turn chicken over and sauté other side for 1 minute. Remove from pan and place the breasts on a pie tin or cookie sheet with seedsside up. Place in a 375-degree oven for 20 to 25 minutes, or until the internal temperature reaches 165-degrees. Pour ¼ cup of chili sauce onto serving plates (6 o’clock position), and drizzle with soy sauce. Remove chicken from oven and place each breast over sauce on plate. Garnish with scallions.

Rob Lawrence, assistant director of facilities and campus services, began his career at CMC as a cook at the Athenaeum for almost 4 years. One of his many contributions to the Athenaeum kitchen is this recipe, which we still use today. Rob developed this recipe when he was the chef at The Press in the Claremont Village.


Salmon with Lemon Dill Butter Sauce Preparation: 30 minutes Cooking: 20 minutes Serves: 4 guests 4 (8-ounce) salmon fillets Salt and freshly cracked black pepper 1 whole lemon, peeled and sliced (no white left on lemon) ½ cup white wine 1 large sprig thyme 1 tablespoon shallots, peeled and chopped ¼ cup heavy cream ½ pound cold, unsalted butter, diced into 1-inch cubes 1 tablespoon dill, chopped


Season salmon fillets with salt and pepper. Mark fillets on grill and finish cooking on a tray in a 400-degree oven for about 5 minutes. Lemon Dill Butter Sauce: In a small saucepan, reduce lemon, wine, thyme, and shallots by half. Add heavy cream and reduce until thickened. Lower heat and add butter, one cube at a time, stirring constantly (do not boil or sauce will break). When you have added all the butter and it has melted, strain through a fine strainer and season to taste. Add chopped dill. Place salmon fillets on plate and ladle about 1½ ounces of Lemon Dill Butter Sauce on top of each one.

Salmon en Croute Preparation: 40 minutes Cooking: 30 minutes Serves: 8 guests 2 pounds fresh salmon, skinned with pin bones taken out 2 tablespoons butter 1 shallot, peeled and diced small 1 pound fresh baby spinach, cleaned ½ teaspoon freshly cracked black pepper ½ teaspoon kosher salt 8 6-by-6-inch pieces of puff pastry dough (no thicker than ¼ inch) Egg wash: 1 egg, beaten 1 tablespoon cream

Cut salmon down middle of each fillet lengthwise. You should end up with 8 4-by-4-inch pieces of salmon. You may also have a butcher cut them for you. Place fillets in refrigerator until needed. Heat a large sauté pan over medium heat. Add butter to pan, quickly add shallots, and sauté for 30 seconds. Add fresh spinach and a pinch of salt and pepper to shallots, and sauté until spinach is completely wilted. Remove from heat. Place puff pastry square on a floured surface. Place 2 tablespoons of cooked spinach mixture in the center of each pastry square. Place raw salmon squares on top of spinach. Season salmon with a pinch of salt and pepper. For each packet, fold one side of puff pastry dough over top of salmon piece, stretching dough as needed, and then fold other side to overlap puff pastry dough. Carefully roll back overlapped dough to expose salmon through an eye-shaped hole in top only. The edges should remain overlapped. Pinch edges of the dough with a fork, then trim as you would a pie crust. Brush dough with egg wash (mix beaten egg and cream) to get a golden-brown color when baking. Transfer salmon en croute to a cookie sheet and place in a 400-degree oven for 30 minutes, until they are a rich golden brown. Salmon will be cooked perfectly. Serve with Lemon Dill Butter Sauce (see recipe on page 62).


Desserts The Athenaeum is famous for its sweet and gooey Rice Krispies Treats, but those scrumptious squares are just one of dozens of desserts whipped up in the Athenaeum kitchen. Enjoy one of these treats during afternoon tea, or serve them as a sweet ending to your meal.



Athenaeum Bars, page 65 66

Athenaeum Bars Preparation: 30 minutes Cooking: 30 minutes Makes: 2 dozen ½ cup margarine or butter 1½ cups graham cracker crumbs 14 ounces sweetened condensed milk 1 cup chocolate chips 3½ ounces flaked coconut 1 cup chopped nuts (walnuts, pecans, almonds, peanuts, cashews, macadamias)

Preheat oven to 350 degrees. In a 13-by-9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Sprinkle with chips, then coconut and nuts. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly, if desired. Cut into bars. Store loosely covered at room temperature.

Juan’s Chocolate Truffle Tart Preparation: 30 minutes Cooking: 15 minutes Serves: 16 guests 1½ cups heavy cream 1 pound dark chocolate ¼ pound butter cubed 2 tablespoons cognac 2½ cups cream-filled chocolate sandwich cookie crumbs ½3 pound melted butter

Preheat oven to 350 degrees. In a small sauce pan, stir together cookie crumbs and melted butter until mixed well. Press crumb mixture evenly into bottom and up sides of tart tin. Bake until slightly puffed, about 10 minutes. Transfer to wire rack to cool for 10 minutes. Filling: In a medium-sized, heat-proof bowl, melt dark chocolate over a bain-marie (double-boiler with hot water). Add cold butter, cream, and cognac. Whisk to combine. Pour mixture into tart shell, transfer to a wire rack, and allow to cool completely in tin for about 1 hour.

Juan Herrera is the current Athenaeum Pastry Chef. Over the years, he has perfected many of his recipes working here at CMC. One of his most famous being the decadent Chcololate Truffle Tart.


Athenaeum Bread Pudding with Caramel Sauce Preparation: 10 minutes Cooking: 20 minutes Serves: 4-6 guests Bread pudding: 1½ pound bread pieces ½ cup melted butter 1 cup raisins (optional) 4 large eggs, beaten 2 cups milk 2 cups granulated sugar 1 tablespoon ground cinnamon 2 tablespoons vanilla extract Caramel sauce: 1 cup light brown sugar, firmly packed 1 cup butter ½ cup whipping cream

Preheat oven to 350 degrees. Spread diced bread into a 9-by-13-inch baking dish; drizzle with melted butter (add raisins if desired). In medium bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour mixture over bread and let stand for 10 minutes to allow bread to soak up egg mixture. Bake for 45 minutes or until top springs back when lightly tapped. Caramel sauce: Combine sugar, butter, and cream in a small, heavy-bottomed saucepan over low heat. Cook, stirring constantly, until sugar is dissolved. Remove from heat and whisk 1 minute. Store mixture in a jar with a tight-fitting lid until ready to serve. When ready to serve, drizzle carmel sauce over each serving of bread pudding.


Apple Walnut Torte Preparation: 30 minutes Cooking: 45 minutes Serves: 12 guests 1 unbaked 9-inch pie crust 1 cup water 1½ cups sugar 4 large tart green apples, peeled, cored, and coarsely chopped (about 3 cups) 1 vanilla bean, split lengthwise ¼ cup butter, room temperature 1 egg 1 cup finely ground walnuts Whipped cream or ice cream

Preheat oven to 350 degrees. Prick bottom of pie shell with fork. Bake 10 minutes. Set aside to cool. Keep oven temperature at 350 degrees. Combine water and 1 cup sugar in medium saucepan. Add apples and vanilla bean, and bring to boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and drain apples well. Remove vanilla bean. Cream butter and remaining ½ cup sugar in medium bowl. Add egg and beat until fluffy. Blend in nuts. Arrange apples in pie shell. Spoon walnut mixture evenly over apples. Bake until crust is golden brown, about 40 minutes. Serve warm with whipped cream or ice cream.






Chocolate Chip Cheesecake Preparation: 30 minutes Cooking: 1 hour Serves: 12 guests 1½ cups finely crushed cream-filled chocolate sandwich cookies (about 18 cookies) 3 tablespoons margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 14 ounces sweetened condensed milk 3 eggs 2 teaspoons vanilla 1 cup mini chocolate chips 1 teaspoon flour

Preheat oven to 300 degrees. Combine cookie crumbs and margarine; press firmly into bottom of a 9-inch springform pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla, mix well. In a small bowl, toss ½ cup chips with flour to coat, stir into cheese mixture. Pour into prepared pan. Sprinkle remaining ½ cup chips evenly over top. Bake for about 1 hour. Cool to room temperature. Chill thoroughly and garnish as desired. Refrigerate leftovers.

Jackie’s Rice Krispies Treats Preparation: 10 minutes Cooking: 20 minutes Makes: 24 squares ½ cup butter 10 cups miniature marshmallows 11 cups Rice Krispies (or one 13-ounce box)

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into buttered 13-by-9by-2-inch baking dish. Cut into 2-by-2-inch squares when cool.

Jackie Hawkins was the dessert chef at the Athenaeum until her retirement in 1991. She made the Athenaeum Tea legendary, with her delightful yet simple recipies. She retired in 1991 because she developed carpal tunnel syndrome in both wrists. Her spirit and smile made the Athenaeum kitchen a very happy place to work.


Cajun Cowboy Cookies Preparation: 30 minutes Cooking: 20 minutes Makes: 2 dozen 2 cups granulated sugar 2 cups brown sugar 1 pound butter or margarine 3 teaspoons vanilla 4 eggs 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons baking powder 4 cups rolled oats 1 (12-ounce) package semisweet chocolate chips 1 (6-ounce) package butterscotch chips 4 cups finely chopped nuts (combination of walnuts, almonds, and pecans)


Preheat oven to 350 degrees. In a large bowl, mix granulated sugar, brown sugar, butter, vanilla, and eggs until fluffy. In another bowl, sift flour, baking soda, salt, and baking powder. Blend 2 mixtures until well combined. Stir in rolled oats, semi-sweet chocolate bits and butterscotch bits. In another small bowl, place chopped nuts. Shape a rounded teaspoon of dough (it will be moist) into a ball, roll it in nuts, and place on ungreased cookie sheet, allowing 2 inches between cookies for spreading. Bake for 18 to 20 minutes or until cookies are lightly browned.




Stephanie Doi ’17

Top 10 ways to bring the

Athenaeum Home Replicate all the amazing aspects of the Athenaeum and wow your dinner guests with these tips for bringing the long-standing traditions of the Marian Miner Cook Athenaeum into your home.



Dress to impress The Athenaeum dress code is about more than just proper attire; it’s a way of life. This means always presenting your best self to the world. No meal is complete without a little networking so look business ready, but act casual.


Dinner is best digested with a hearty discussion.

Themes could include politics, economics, history, human rights, and the fact that Condoleezza Rice visited the Athenaeum. Select a topic from current events, give the evening a theme, or perhaps engage an expert to give an overview of the topic at hand. Invite your guests to share their views on the topic. Hearty discussion cleanses the palate and increases blood flow to the brain.


Only an orchid will do A floral arrangement of orchids looks best when potted, placed in glass, or floating in a crystal clear pool of water. Be sure to change out your orchids to keep them looking fresh, and water no more than once a week. It’s best to use tame orchid colors that don’t clash with burnt orange and mahogany.


Athenaeum plate or bust Only the best plates feature a sketch of the Athenaeum. Try sprucing up 76

your kitchen with the Athenaeum insignia. These plates will even start transforming the look of your food. Pair a matching bread plate, tea saucer, teacup, and dessert plate with the dinner plate—these are essential to the meal and the look of the table.


Teacup rules apply Instruct your guests to place their saucer on top of their cup if they want hot chocolate. Flip their cup on its side for tea. If they want coffee, have them put their cup face up. Serve your guests based on your cup position. Always specify black or green tea, and decaf or regular coffee.


A cheese platter is a must Every dinner should begin with a cheese platter complete with nuts, grapes, and crackers. Cheeses should vary: do not use all hard or semi-soft. There should be a plethora of cheeses. Whatever cheeses you choose, serve them on a mirrored or glass platter.


Where’s the dessert? Already on the table Dessert should not precede dinner, but should be placed on the table from the start. Guests will enjoy staring at their dessert while discussing politics and the economic climate. Dessert adds a hint of sweet to an otherwise salty evening.


Wine & Dine Offer 4 wine options (2 reds, 2 whites) to your dinner guests. This will give them the opportunity to try something new. Always have your wine options out, so your guests won’t whine.


Rotate the art in the room Never keep the same artwork on one wall for too long, as it starts to look stale. Rotating art keeps your guests guessing. Invite artists into your house and allow them to display their work during dinner. Remember that some of the best art doesn’t only hang on the wall, consider displaying a sculpture or perhaps hosting a performance.

10 \

Host a Q & A session The evening’s discussion does not stop with dessert, but may continue after dinner has finished. Before you say goodnight, invite your guests to continue their discussion over coffee and/or a question-and-answer session with the evening’s honored guest.



Articles inside

Top 10 Ways to Bring the Athenaeum Home article cover image

Top 10 Ways to Bring the Athenaeum Home

pages 75-78
Athenaeum Bread Pudding with Caramel Sauce article cover image

Athenaeum Bread Pudding with Caramel Sauce

page 67
Desserts article cover image


pages 64-65
Salmon with Lemon Dill Butter Sauce article cover image

Salmon with Lemon Dill Butter Sauce

page 62
Salmon en Croute article cover image

Salmon en Croute

page 63
Rob’s Sesame Crusted Chicken with Sweet Chili Sauce article cover image

Rob’s Sesame Crusted Chicken with Sweet Chili Sauce

page 61
New York Pepper Steak with Jack Daniel’s Sauce, Applewood Bacon, & Straw Onions article cover image

New York Pepper Steak with Jack Daniel’s Sauce, Applewood Bacon, & Straw Onions

pages 54-56
Carne Asada, Lupe’s Style article cover image

Carne Asada, Lupe’s Style

page 53
Pecan Tupelo Honey Crusted Rack of Lamb article cover image

Pecan Tupelo Honey Crusted Rack of Lamb

page 57
Professor Massoud’s Baba Ghanouj article cover image

Professor Massoud’s Baba Ghanouj

pages 58-60
Grilled Eggplant Four Cheese Cannelloni article cover image

Grilled Eggplant Four Cheese Cannelloni

pages 49-52
Vegetarian Moussaka article cover image

Vegetarian Moussaka

pages 46-48
Veal Stock article cover image

Veal Stock

page 38
Bibb Lettuce with Brie Croutons & Apricot Conserve Citrus Vinaigrette article cover image

Bibb Lettuce with Brie Croutons & Apricot Conserve Citrus Vinaigrette

pages 30-32
Entrées article cover image


pages 42-45
Athenaeum House Raspberry Vinaigrette Salad with Toasted Pecans & Fresh Raspberries article cover image

Athenaeum House Raspberry Vinaigrette Salad with Toasted Pecans & Fresh Raspberries

page 29
Brown Demi Glacé article cover image

Brown Demi Glacé

page 37
Srirat (Sid) Vichaita’s Thai Beef Salad article cover image

Srirat (Sid) Vichaita’s Thai Beef Salad

pages 33-35
Angela’s Marinara article cover image

Angela’s Marinara

page 36
Vegetarian Corn Chowder article cover image

Vegetarian Corn Chowder

page 28
Athenaeum Petite Green Corn Tamale article cover image

Athenaeum Petite Green Corn Tamale

pages 21-22
Hors d’oeuvres article cover image

Hors d’oeuvres

page 17
History article cover image


pages 12-16
Chicken Tortilla Soup article cover image

Chicken Tortilla Soup

pages 26-27
Athenaeum Cheese Platter article cover image

Athenaeum Cheese Platter

pages 18-19
Foreword article cover image


pages 8-11
Whole-Braised Foie Gras with Rhubarb article cover image

Whole-Braised Foie Gras with Rhubarb

page 20
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