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Taste of ND

A Collection of Recipes Academy of Notre Dame de Namur Villanova, PA

Dr. Judith A. Dwyer Please enjoy our Notre Dame cookbook! A collaborative effort of the entire community, this publication celebrates creative recipes and artwork contributed by students, faculty, staff, parents and alumnae. Our Notre Dame cookbook testifies to the importance of nutrition, family and social gatherings, fun and festive times. A universal experience, cooking and gathering around a meal is known to every culture throughout the world, a special time and place to listen, learn and laugh together. I thank Mrs. Tina Williams, Notre Dame’s Director of Diversity, Equity and Inclusion, who envisioned this project as an opportunity to celebrate the Academy’s deep commitment to community. Her diligence is deeply appreciated. I also thank all who contributed to this effort by sharing cherished family recipes or delightful artwork. Enjoy! Dr. Judith A. Dwyer Head of School

Dr. Liz Willis Please join me in indulging in this wonderful collection, A Taste of ND! This book represents a collaborative effort of our beloved community, bound into a volume of delicious celebration. Never have we been so clear as to the human need for family and community, or to the power of food to connect and nourish us. What better way to mark the passing of 2021 than to gather and feed one another? Thank you to Mrs. Tina Williams for her vision, her foresight, and her keen awareness that, in food and family, we celebrate all that is good in our lives. It is a genuine pleasure to witness this book’s coming to fruition. Enjoy! Dr. Liz Willis Associate Head of School

Mrs. Tina L. Williams I am eternally grateful to our Head of School, Dr. Judith Dwyer, for allowing my vision to come to life. A special thanks to the entire Academy of Notre Dame de Namur community: Associate Head of School Dr. Willis, faculty, staff, students, parents, and alumnae. Without your hard work and participation, this collaboration could not have happened. When one shares a meal with someone, they share much more than food. This simple act is a window for an exchange of each other’s cultures and identities. It is my hope that, once we are able to gather together as a large community, we will share feelings of hope and love over a special recipe. Mrs. Tina L. Williams Director of Diversity, Equity and Inclusion

Table of Contents Appetizers............................................................................... 7 Beverages.............................................................................. 19 Breads & Rolls...................................................................... 25 Soups & Salads...................................................................... 33 Entrees & Main Dishes.......................................................... 43 Desserts................................................................................ 69 Special Occasions................................................................... 77

Front cover illustration by Claire Chaplin ’22 Back cover illustration by Leila Husain ’22

Appetizers Contribution by the Social Studies Department Hors d’oeuvres, appetizers, and finger foods are terms used synonymously for small portions of food consumed before a main meal. Hors d’oeuvres means “outside the meal” and are generally served away from the table. Finger foods became popular in the 1920s during Prohibition as a method for speakeasies to prevent patrons from becoming too inebriated: a drink in one hand and food in the other. Formally, an appetizer is served at the table as the first course of a main meal; it is meant to stimulate your appetite and complement the entire meal. Whether you are passing the wings at a tailgate party, enjoying oysters Rockefeller at a formal dinner party, or consuming several finger foods without a main course, the one thing in common is the socializing and sharing of food with family and friends. Since the beginning of time, we gather together and tell stories from the past and make memories for the future; we converse, we debate; we laugh, we cry; and we make history. Enjoy!

Baked Brie with Cherries Ingredients: • • • •

Prep: 20 minutes Servings: 6 Contributor: Kate McTiernan

6 - 8 ounce brie cheese 1 cup cherry preserves ¼ cup brown sugar ½ cups slivered almonds, toasted

Directions: • Remove wrapping and rind from brie. Place on oven safe casserole dish, lightly greased. • Toast slivered almonds add 1 tablespoon butter and microwave for 4 - 5 minutes, stirring several times. • Mix preserves and brown sugar. Pour over brie. • Top with toasted almonds. • Bare at 350°F for 10 - 15 minutes or until gooey. • Serve with toasted baguettes, crackers, apple slices.

Appetizers

Nana’s Cuban Ham Croquettes Ham Croquettes are a staple for any Cuban gathering. They tend to be the first appetizer devoured. They’re also enjoyed at any time during the day in cafes and are particularly yummy with a Cuban coffee. My grandmother-in-law, Nana, spent many afternoons with me to make sure I had the recipe down and could form the perfect one, although they were almost all eaten before they made it to the serving plate.

Ingredients:

Directions:

• • • • • • •

• In a large skillet over low heat, combine the butter and onion. Once the butter has melted and has started to foam, mix in the flour. Whisk in the wine. Gradually whisk in the milk until the mixture thickens to a smooth paste, careful not to overcook which causes it to get lumpy. • Add the ham, salt, pepper, and nutmeg. Continue cooking over low heat for 2 minutes, stirring with a wooden spoon. Remove from heat. • Spoon the mixture into a platter or large bowl and let it cool thoroughly. Once it is room temperature it can then be put into the refrigerator to finish cooling. • Put the bread crumbs in a shallow dish or spread out on a work surface. Beat the eggs in a separate bowl. Scoop about 1 tablespoon of the cooled ham mixture and shape it into a cylinder about 1 ½ inches long and ¾ inch in diameter. Dip it in the beaten egg and then in the bread crumbs. Repeat with the remaining mixture, adding more bread crumbs when necessary.* • In a large, heavy-bottomed skillet or deep fryer over medium-high. Heat 2-3 inches of oil to 375o, or until a drop of the mixture sizzles when it touches the oil. Fry 5-6 croquettes at a time until golden on all sides, turning with a slotted spoon. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Transfer the croquettes to a paper towel lined plate to drain. Some like them served sprinkled with fresh lime juice. Enjoy!

• • • •

• •

4 tbsp butter 1 tsp diced onion 1 cup milk ¾ cup flour ½ tsp salt ½ tsp black pepper Dash of nutmeg (optional) 1 tsp white wine 2 eggs 1 cup seasoned bread crumbs 2 cups cooked ham, finely chopped or ground in a food processor Vegetable oil for frying Fresh lime juice for sprinkling/serving (optional)

*At this point the croquettes can be stored in the refrigerator for a day if preparing them ahead of time. Appetizers

Bacon and Horseradish Pinwheels Ingredients: • • • •

Prep: 20 minutes Servings: 6 Contributor: Kate McTiernan

1 (8 ounce) package crescent rolls 1 (8 ounce) package cream cheese 6 slices bacon, cooked and crumbled 2 ½ tablespoons horseradish

Directions: • Combine cream cheese, crumbled bacon bits and horseradish. • Separate crescent roll dough into four rectangles. Pinch perforations and roll smooth. • Spread mixture on dough; cover entirely. Roll into four rolls and place in freezer for 20 minutes. • Cut each roll into eight slices. Bake at 350°F for 15 - 18 minutes or until golden brown.

Appetizers

Easy Baked Brie in Puff Pastry Ingredients: • 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls • 1 round or wedge of Brie cheese (do not remove rind) • 2 tablespoons raspberry jam, or other sweet jam • 1 tablespoon brown sugar • 1/4 cup of maple syrup

Directions: • Preheat oven to 350°F (175°C). • Slice the top off the brie: If you want, start with chilled brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don’t have to do this step if you don’t want to. • Place brie on puff pastry: On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the brie round or wedge on top of the puff pastry. • Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top. • Bake at 350°F (175°C) for 30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving. • Serve with crackers or apple slices.

Prep: 35 minutes Servings: 6 to 8

Appetizers

German Deviled, Stuffed Eggs Stuffed eggs are easy to throw together, and they make great finger food at family get-togethers, parties and celebrations. You can make them in advance, giving you plenty of time to tend to other duties. They also make a simple yet elegant supper or brunch when paired with a side salad. Gefüllte Eier are also a tasty way to use up leftover Easter eggs.

Ingredients:

Directions:

• • • • •

• Halve the eggs and carefully remove the yolk. Set the whites aside, and add the yolks to a bowl, along with the mayonnaise, mustard, salt and pepper. Mash these ingredients together with a fork until smooth and creamy. Adjust seasoning to taste. • Scoop a little mound of the seasoned yolks into the eggs with a spoon. Or add the yolks to a pastry bag fitted with a star tip and fill the halved whites with a spritz of seasoned yolk. • Serve the eggs well chilled. A good way to keep them from sliding all over a serving platters is to set them on a bed of salad greens or fresh herbs like parsley or chives.

6 hard-boiled eggs Mayonnaise, 2 tablespoons Dijon mustard, 2 teaspoons Salt and pepper to season Paprika - to garnish

Prep: 15 minutes Servings: 4 to 6

Gefüllte Eier • Filling Variations: Instead of mayonnaise, try using sour cream, remoulade, tartar sauce or even plain yogurt. To flavor the filling further, use different types of mustard, or add chopped shallots or scallions, some curry powder or a drop or two of hot pepper sauce. You can also mixed in some drained canned tuna or crab. • Garnish Variations: Top each egg with a caper, herb sprig, caviar, smoked salmon, anchovy roll, cube of ham, or sliced olive round. Sprinkle with chopped fresh parsley, dill or chives instead of the paprika.

Appetizers

Homemade Grape Jelly Meatballs Ingredients:

Directions:

• Crisco Original No-Stick Cooking Spray • 1 large egg • 1/3 cup plain dry bread crumbs • 1/2 cup finely chopped onion • 1/4 cup milk • 1 teaspoon salt • 1/2 teaspoon minced garlic • 1/2 teaspoon Worcestershire sauce • 1/4 teaspoon pepper • 1 pound lean ground beef (or meatloaf mixture) • 1/2 cup Smucker’s Concord Grape Jelly • 1/2 cup chili sauce

• Heat oven to 375°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. • Whisk egg in medium bowl. Add bread crumbs, onion, milk, salt, garlic, Worcestershire sauce and pepper. Stir until blended. Add crumbled meat, stirring until blended. Shape into 36, 1-inch meatballs. Place in prepared pan. • Bake 20 minutes or until no longer pink in center. • Heat jelly and chili sauce in medium saucepan over medium heat until bubbly, stirring constantly. Add meatballs, stirring gently to coat.

Prep: 35 minutes Servings: 36

Appetizers

Glazed Kielbasa Bites This is a great appetizer for holiday buffets! So simple to make.

Ingredients:

Directions:

• 2 lbs kielbasa • 12 ounces ginger ale

• Cut kielbasa into 2-inch slices. • Place in a large skillet with the ginger ale (regular, this does not work with diet ginger ale). Bring to boil, then reduce heat to medium. Do not cover pan. • After 15 to 20 minutes, ginger ale will be reduced and start to caramelize. Watch carefully because you don’t want it to burn. At this point, keep stirring until chunks are glazed. • Serve on a platter with toothpicks inserted.

Prep: 30 minutes Servings: 12

They are sticky and yummy!

Appetizers

Italian Antipasto Skewers Ingredients:

Directions:

• 1 package (9 ounces) refrigerated cheese tortellini • 40 pimento-stuffed green olives • 40 kalamata OR black olives (pitted) • 40 slices of pepperoni • 20 thin slices of hard salami (halved) • ¾ cup of Italian dressing • 40 toothpicks or short skewers

• Cook tortellini according to package directions; drain and rinse in cold water. • In a large bowl, combine the tortellini, olives, and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight. • Drain mixture and discard dressing. • For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a halved hard salami slice, and a ripe olive on a toothpick or a short skewer. • Put on a decorative platter; refrigerate until ready to serve. Buon Appetito!

Goat Cheese & Fig Jam Ingredients:

Directions:

• 1 lb. of goat cheese • Jar of fig jam • Favorite cracker

• Cover cracker with goat cheese, then spoon fig jam onto goat cheese.

Appetizers

Ready to eat & delicious!

Beef Spiedini Ingredients:

Directions:

• 1 beef top sirloin steak (1 inch thick and 1-1/2 poun

• Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally. • Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture. • Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan. • Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once. • To make ahead: Skewer spiedini as directed, without adding sage and onion. Freeze unbaked spiedini in a single layer on a waxed paper-lined baking sheet. Once frozen, transfer to a freezer container and freeze for up to 1 month. To use frozen spiedini, thread sage and onion as directed. Bake at 375°F for 13-15 minutes or until beef reaches desired doneness, turning once.

Marinade: • 1/2 cup olive oil • 1 tablespoon lemon juice • 1/2 teaspoon salt • 1/2 teaspoon pepper Breading: • 1-1/4 cups seasoned bread crumbs • 1/3 cup grated Parmesan cheese • 2 tablespoons minced fresh parsley • 1/8 teaspoon salt • 1/8 teaspoon garlic powder • Dash pepper • 3/4 cup marinara sauce Assembly: • 1 medium red onion • 40 fresh sage leaves • 1/4 cup olive oil

Appetizers

Irish Salmon and Potato Cakes Ingredients:

Directions:

• Shredded frozen potatoes (usually used for hash browns) • 2 large eggs • 1 1/2 tablespoons all-purpose flour • Canola oil • Cold smoked salmon sliced thin • Light sour cream • Capers • Onions thin slices (optional)

• Combine salt, potatoes, and eggs in a large bowl. Stir in flour a little at a time. (dough consistency) • With hands, form pancakes about 2-3 inches in diameter. • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook until brown and crispy on both sides. Place on a paper towel until cool. • Top cakes evenly with salmon, sour cream, a few capers and a sliver of onion, if desired. • Taitneamh a bhaint as do chuid béile! (Enjoy your meal!)

Contributor: McAnulla’s Bia Blasta Slainte! (Health!)

Appetizers

Beverages Contribution by Campus Ministry Dear God, please lead me into Comfort’s Ways. Let me bring you the cup of who I am, which you find special every day. Help me open to your Grace as I sit awhile, comfortable enough to say, “I put my feet up now, and set my worries down - into your hands today.” Let me remember, in these moments of much-needed ease, the many ways you’ve tended me, and filled my cup with the splendid blessings you so constantly send my way. Help me merge with you, as I steep my tea and center myself – to receive your Love-filled Light. And when that sip of warmth spreads through me, let it heal all the places in my spirit that were in need. From “A Teatime Prayer” by Sheila Stephens

Spris – Ethiopian Layered Juice When it comes to fruit drinks, most cuisines lean toward either sweet or salty. But in Ethiopia, they have the best of both flavor sensations in a layered fruit drink called spris (pronounced “spreece”). It consists of a creamy avocado base layer followed by a layer (or more) of finely pureed fruit. Spris are primarily deli fare in larger cities, but you can find them in some rural area delis. You can replace the papaya/mango blend with any fruit of your choice. Papaya, mango, papaya/ mango blend, and pineapple are the most popular flavors. Grab a straw and spoon, and enjoy your spris!

Ingredients:

Directions:

• 2-3 medium avocados, peeled and sliced • 1/2 cup water (amount is approximate) • 1 medium lime, halved • 1 medium papaya • 1 large mango • 1 tbsp honey (optional - for sweetening) • 1 medium lime, cut into 4 slices (for garnish - optional)

• In a blender, add avocados, 1/4 cup of water and juice from 1/2 of a lime. Puree for about 10-15 seconds, adding more water, about 1/8 cup at a time, until it reaches the consistency of thick cake batter. Pour into 3 or 4 glasses. • Rinse blender. Add papaya and mango, and puree until smooth and no chunks remain. Add honey, if desired, for a sweeter fruit layer. Carefully layer pureed fruit over the creamy avocado layer. If you have multiple fruit layers, make sure the more dense fruit is poured in first (directly over the avocado layer). Then follow with the less dense pureed fruits, otherwise, it won’t layer properly. • Using the remaining 1/2 of lime, squeeze a bit of lime juice over the top of each serving. Add a long parfait spoon and straw, garnish each serving with a slice of lime, and serve immediately.

Prep: 15 minutes Servings: 3 to 4

Beverages

Mango Lassi Ingredients:

Directions:

• • • • •

• First chop up the mangos — if you’re not familiar with cutting a mango, they have a large pit inside that needs to be discarded, but you should squeeze it out like a drenched towel into a bowl so you’re not wasting any mango flesh. • Next place the mangos, yogurt, milk and ice in a blender. Puree until smooth. Taste the natural sweetness of the lassi before deciding how much sugar to add. Add a couple extra ice cubes to each glass before serving. • Garnish with fresh mint leaves or a sprinkle of crushed cardamom if desired.

1 cup plain yogurt 1/4 cup milk 1 tablespoon white sugar, or to taste 3/4 cup fresh mangoes or mango pulp 1/4 cup ice cubes

Nice drink to accompany a good Indian Curry! Serves: 2

Irish Shamrock Shake Ingredients:

Directions:

• Place all the ingredients into a blender and mix. • Top with whipping cream and/or chocolate gold coin if desired.

Beverages

Champús Champús is a traditional Colombian cold beverage that is also popular in Peru and Ecuador. It is made with dried maize, pineapple, mashed lulo (also known as naranjilla), panela, cloves, quince or guanábana, cinnamon, and orange tree leaves. Refreshing and sweet, champús is typically served with a lot of ice and is considered a perfect summer drink. However, Peruvians traditionally consume it warm as a dessert and lulo is replaced with apples. In Colombia, this beverage is consumed at any time of the day, but it is especially popular during the Christmas festivities, while in Ecuador, it is traditionally prepared for funerals.

Ingredients:

Directions:

• 2 cups of dried corn • ½ pound of panela • 7 lulus, peeled and mashed • 1 pineapple peeled and chopped • 4 leaves of orange or 1 teaspoon of orange zest • 2 cinnamon sticks • 5 whole cloves

• Soak the dried corn overnight. • Rinse it well, place it a large pot with the water and cook over medium heat until the corn is soft, about 2 to 3 hours. Stir occasionally, while adding more water if needed. • When tender, remove a cup of corn, grind and then return it in the same water. Prepare a melao with 1 cup of water, panela, the orange leaves, cloves and cinnamon. • Add the melado, the mashed lulos and pineapple. Stir everything well, let cool and add ice. Add more water and sugar if necessary.

Beverages

Champurrado Ingredients:

Directions:

• 8 cups water • 5 oz piloncillo or ½ cup of sugar • 1 cinnamon stick • 2 Mexican chocolate tablets (6.5 ounces) • ¾ cup masa harina corn flour

• Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow it to simmer for about 10 minutes until the piloncillo has melted. If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes. • Once the piloncillo or sugar has dissolved, add the 2 Mexican chocolate tablets and allow about 5 minutes to dissolve, stirring from time to time. • In a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture. • When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture. • Turn the heat to medium-high until the champurrado starts boiling, then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow to cook for 5 more minutes. Be careful while serving the champurrado--its thick consistency keeps the drink extremely hot!

Beverages

Breads & Rolls Contribution by the Religion Department Bread Blessed and Broken Sacraments use the “stuff” of human existence -- water, oil, bread, wine, stories -- to create what the Irish call “thin spaces” or moments and places where the sacred and the profane merge, allowing us to be momentarily and acutely aware of God’s presence in our lives. They don’t make God present, for God, the Creator, is always here with us. They simply provide an opportunity for us to stop and take stock of what is always there but often unnoticed. In the Eucharist, we gather as a community to break, bless, offer and consume the bread that is made by human hands from God’s gift of wheat. We are what we eat, and we consume the Eucharistic bread in order to become Jesus for others. It is the gift of bread that is celebrated in these recipes.

Ms. Tully’s Family Irish Scone Recipe Ingredients:

Directions:

• 1 stick (¼ lb) unsalted butter, softened • ¾ cup sugar • ½ tsp salt • 2 eggs • 3 c. flour • 3 tsp. baking powder • Pinch of baking soda • 1 cup of buttermilk (or more) • ⅓ box of raisins (or whatever amount suits you)

• Preheat oven to 350°F. Grease an 8 inch round cake pan for best results, but a 9 inch round cake pan will work as well. • Cream together butter, sugar, salt, and eggs to make a batter. Sift flour and add baking powder and baking soda. Stir in enough buttermilk to make a cohesive, but sticky, dough. Mix in raisins. Pour into greased pan and make a cross with a knife on the top of the scone. Bake for approximately 1 hour and 15 minutes- a cake tester will come out clean when it’s finished. Cool on a wire rack for at least 15 minutes before removing from the pan, and let cool completely before slicing. Serve with a cup of Barry’s tea- and my grandmother would tell you “with plenty of butter, deary.” • This recipe isn’t a traditional soda bread, it is sweeter and more cake-like. It is my favorite family recipe to share, especially on St. Patrick’s Day, with family and friends.

Contributor: Ms. Julia Tully

Breads & Rolls

Mom’s Scone Recipe for Irish Scone passed down from my Irish grandmother and made by her Italian daughter-in-law, my mom.

Ingredients:

Directions:

• • • • • • •

• Heat oven 350°F. • Grease and flour one black frying pan (or 2 loaf pans). • In a large bowl, cut butter into flour. • Add baking powder, salt, raisins. Stir gently with spoon. • Add milk. Stir gently only to combine. • Add to pan(s). • Bake 45 min to 1 hour until golden brown on top and pulls away slightly from sides of pan. • Let sit for a bit before serving. • Freezes very well.

1 tbsp butter 4 cups flour 5 tsp baking powder 1 tsp salt 1 cup sugar 3/4 - 1 whole box of raisins Optional: 1 tbsp carraway seeds (we do not add) • 2 1/4 cups milk

Breads & Rolls

Pumpkin Chocolate Chip Bread Ingredients:

Directions:

• • • • • • • • • •

• Spray loaf pans with nonstick cooking spray. • Bake at 350°F for 60-70 minutes. • Combine flour, cinnamon, salt and baking soda in a large bowl. • Combine eggs, sugar, pumpkin and oil in a small bowl. • Pour wet ingredients into dry ingredients and mix. • Fold in chocolate chips.

3 cups flour 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking soda 4 eggs 2 cups sugar 2 cups pumpkin (1 can) 1 ½ cup oil 1 ½ cup chocolate chips Yields 2 loaves

Banana Bread Ingredients:

Directions:

• • • • • • •

• • • • • •

2 cups flour ¾ cup brown sugar 1 teaspoon baking soda ¼ teaspoon salt 2 eggs ½ cup butter 2 ⅓ bananas

Preheat 350°F. Grease loaf pan. Combine flour, baking soda and salt. Cream butter and sugar. Add eggs and bananas, mixing together. Pour into loaf pan and bake for 60-65 minutes.

Breads & Rolls

Easy Cinnamon Raisin Bread Pudding Ingredients:

Directions:

• 14 medium slices cinnamon-raisin bread (1 loaf minus the outer crusty slices) • 4 large eggs • 2 cups whole milk • 1/2 cup sugar • 1fl oz brandy • 1 teaspoon ground cinnamon • ½ teaspoon nutmeg • 1/2 cup golden raisins • Cooking spray (for baking dish) • 1 tablespoon sugar (to sprinkle on top of pudding) (optional)

• In a large bowl, whisk the eggs, milk, and brandy together. Add the sugar, chopped ginger, golden raisins, and cinnamon. Mix well. • Cut the bread into 1-inch pieces. Gently stir the bread pieces into the egg mixture. Let stand for 15 minutes, stirring occasionally. • Preheat the oven to 350°F while the pudding soaks. • Coat an 8-inch square baking dish with cooking spray. • Pour the pudding mixture into the baking dish. If desired, sprinkle the top with a little sugar. • Bake at 350°F for 45 to 50 minutes. When cooked, a knife inserted into the middle comes out clean. • Serve warm with egg custard sauce or vanilla ice cream.

Servings: 8 Prep: 1 hour, 20 minutes Cook: 50 minutes

Breads & Rolls

Chocolate Chip Banana Monkey Bread Recipe Ingredients:

Directions:

• 3 bananas, 1 cut into coins, 2 cut into half-coins • 1 cup dark chocolate chip • 3 cans biscuit dough • 1 cup sugar • 3 teaspoons cinnamon

• Cut two bananas into half coins. • Cut one banana into coins and line the bottom of a greased bundt pan. • In a bowl, mix sugar and cinnamon, set aside. • Preheat oven to 350°F (180°C). • Cut each biscuit in half and flatten into rounds. • Stuff each round with one piece of the halved banana coins and chocolate chips. Close the round together by pinching at the seam and roll into a ball in your hands. • Place the balls in the cinnamon-sugar mix and gently toss to coat. Place half the balls in the pan. • In a saucepan over medium heat, melt the butter and brown sugar until combined, stirring occasionally. Set aside to cool. • Pour half of the glaze on top. • Sprinkle a handful of chocolate chips over top. Then place the rest of the balls on top followed by the rest of the glaze. • Bake for 40-50 minutes until the crust is a deep dark brown on top. (If the top is browning too much you can cover it with aluminum foil.) • Remove from oven and allow it to cool for about 15-30 minutes before turning it over onto a plate.

Glaze • 2 sticks butter • ½ cup brown sugar Garnish • 1 banana, cut into coins • Dark chocolate chips

Serves: 10 Contributor: Micaela Marí McCloskey ND Class of 2022

Enjoy! 31

Breads & Rolls

Arepas Con Queso De Colombia Ingredients:

Directions:

• 1 cup pan harina (can buy on Amazon) • 1 cup cheese (fresh mozzarella is best) • 4 tbsp butter (softened) • 1 cup warm water • Pinch of salt

• Pour all ingredients in a bowl and knead until a ball forms and it no longer sticks to the bowl. • Pull pieces from the ball and roll little golfsized balls, then placing them on parchment paper. • Press the balls to make a little flatter and smooth all cracked edges with hand (should be smooth all around). • Place the arepas on a pan that’s already hot (medium-low heat) and do not touch until you see smoke coming from edges (5-7 minutes) and flip and let sit for another 5-7 minutes. • Serve with eggs, avocados, salsa or any thing else you would use with bread!

Serves: 6-8 arepas

Contributor: Marina Ruiz ND Class of 2017

Breads & Rolls

Soups & Salads Contribution by the Notre Dame Parent Community “The family remains the basic unit of society and the first school in which children learn the human, spiritual and moral values which enable them to be a beacon of goodness, integrity and justice in our communities.” -Pope Francis Parents play an integral role in the education and development of children. We are indeed the first educators of our children. Soups and salads are often referred to as the first course of a meal, setting the tone for the flavors to come during the next courses. Soups fill your soul with comfort and warmth. A homemade soup is a labor of love. So much time is spent cutting, chopping, and prepping the ingredients, followed by hours of simmering until every ingredient comes together in palatable perfection. As parents, we spend years nurturing and nourishing our children as we prepare them for the world ahead. We are so fortunate to have our daughters attend the Academy of Notre Dame. Here, the nurturing and caring of our daughters’ spiritual and moral development continues during their Middle and Upper School education. According to National Geographic, a salad bowl is a metaphor for cultural diversity. In this metaphor “immigrants retain their cultural identity in their new home.” A burst of flavors and nutrients from colorful vegetables, fruits, legumes, proteins and seasonings come together in the salad bowl. All these different flavors coexist together in the salad bowl. At Notre Dame, parents, students, teachers and staff, all from diverse backgrounds, cultures, and experiences, come together creating a stunning new burst of flavors. Enjoy the recipes from the first course of Soups and Salads. Let them remind you that our first priority as parents is to nourish our daughters’ minds and spirits as they continue their journey through ND while becoming diverse citizens of the greater world community. 33

Sunshine Salad I fell in love with this salad years ago, and ever since, it has been one that I make over and over again! This salad is so easy and great for entertaining; make all the components ahead of time and assemble before your guests arrive. You can also add protein to this salad to make it more of a meal.

Ingredients:

Directions:

Dressing: • ¼ tsp garlic powder • ¼ tsp celery salt • ½ tsp tarragon • 1 tbsp dijon mustard • ¼ tsp cinnamon • ¼ cup balsamic vinegar • ½ cup olive oil • ¼ cup sugar

• Wash, trim and dry lettuce leaves. Rinse mandarin oranges. Thinly slice scallion. Rinse, hull and slice strawberries. Rinse and dry raspberries. Combine all ingredients in a large salad bowl, add dressing and toss lightly. • Combine all ingredients in a container with a tight-fitting lid. Blend well. Salt and pepper to taste. • In a small sauté pan over medium heat, melt butter. Add ground cloves to melted butter and heat until aromatic. Add chopped pecans and sauté until warm and fragrant, about 3-5 minutes. Once pecans are cooled, sprinkle over salad.

Salad: • 1 head of Bibb or Boston lettuce • 1 head of Romaine lettuce • 1 bag of pre-washed baby spinach • 1 can of mandarin oranges, drained and rinsed • 1 scallion • 1 pint of strawberries, sliced • 1 pint of raspberries Spiced Pecans: • ½ cup of chopped pecans • 2 tbsp butter • ½ tsp ground cloves •

Contributor: Mrs. Katie Bellopede

Soups & Salads

Classic Mexican Tortilla Soup This authentic Mexican Tortilla Soup recipe, adapted from Rick Bayless, is the best chicken tortilla soup that I’ve ever had. Bright and acidic with smoky and spicy undertones. The trick? A flavor-packed soup base made from toasted dried chiles and fire-roasted tomatoes. Top with chopped avocado, cilantro, crushed tortilla chips, and a squeeze of lime juice and serve as a healthy main course.

Ingredients: • • • • • • • • • • •

2 large dried ancho chiles (*see notes) 1 (14.5-ounce) can fire-roasted tomatoes 2 tablespoons extra virgin olive oil 1 large yellow onion, medium dice 4 large garlic cloves, roughly chopped 2 quarts (8 cups) low-sodium chicken broth 1 bunch (12 ounces) collard greens or curly kale, roughly chopped into bite-sized pieces 1 1/2 lbs chicken breasts, cut into 3/4-inch cubes Kosher salt Freshly ground black pepper Juice from half a lime

Toppings: • Fresh lime wedges • Tortilla chips, crushed • Freshly grated sharp cheddar cheese • Diced ripe avocado • Fresh cilantro leaves

Prep: 15 minutes Cook: 45 minutes

Soups & Salads

Directions: • **Using metal tongs, toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry skillet over medium heat) until they are pliable, slightly blistered, and very fragrant. Set aside on a cutting board to cool. Cut in half, and scrape out and discard the seeds and stems. Cut the chiles into smaller pieces and place in a high-powered blender, along with the fire-roasted tomatoes and their juices. Set aside. • Heat the olive oil in a large soup pot over medium-low heat. Add the chopped onion and a large sprinkle of kosher salt. Sauté for 8-10 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from the heat. • Transfer the cooked onion and garlic mixture to the blender with the chiles and fire-roasted tomatoes. Puree the ingredients together, scraping down the blender if necessary, until the chiles have been fully integrated and the mixture is completely smooth and dark orange-red in color. • Return the empty soup pot to high heat. Once the pot is very hot, add the pureed tomato chile mixture all at once–it should sizzle immediately when it hits the pan. Continue to cook over high heat for about 4-5 minutes, stirring constantly with a spatula, until the mixture thickens and concentrates substantially. It will splutter and bubble a bit. Once ready, the mixture should be slightly darker in color and resemble the thickness of a loose tomato paste. • Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Bring the mixture to a boil. Reduce the heat to low and allow the broth to lightly simmer, uncovered, for 20 minutes, stirring occasionally. Season the broth with salt and pepper. If the broth tastes at all flat, you most likely haven’t added enough salt. • Over low heat, add the chopped greens and stir until fully incorporated. Allow the greens to cook at a low simmer for about 5-7 minutes, or until they are very tender. Add the chicken and stir to distribute. Cook for an additional 2-3 minutes over very low heat, stirring once or twice, until the chicken has just cooked through (this will not take long, so watch the pot carefully to avoid overcooking it). Just before serving, add the juice of half a lime. Taste once again, seasoning with additional salt and pepper if necessary. • Serve hot and garnish with toppings (or alternatively, place desired toppings in the empty soup bowls and ladle the soup directly over them).

Soups & Salads

Kyle’s Gumbo Although I’m not from New Orleans, my family and I embraced all aspects of this culture. I grew up listening to the wonderful music and eating the amazing food from this unique city. To this day, the smell of this gumbo takes me back to my childhood and warms me up before I take my first bite. Watching my dad cook this is why I love cooking so much now. It’s something we both enjoy; we smile the whole time we’re in the kitchen, as long as someone else cleans!

Ingredients:

Directions:

• • • • • • • • • • •

• Make the roux: combine flour and oil in a large pot over low heat. Constantly stir for 20-25 minutes until the roux is a dark chocolate color. Don’t leave it unattended, it can burn easily. • Add bell pepper, onion, garlic and salt. Stir and cook for 5 minutes. • Add sausage and stir. • Add broth to desired thickness. • Add chicken, cayenne pepper, and bay leaves. Stir and simmer 1-2 hours, the longer the better. • Stir in parsley, gumbo file or okra. Cook another 10 minutes. Sprinkle in green onions and serve.

• • • •

¾ cup vegetable oil 1 cup flour 1 bell pepper, chopped 1 medium onion, chopped 2 garlic cloves, minced 1 lb smoked kielbasa or andouille sausage 1 tsp salt ¼ tsp cayenne pepper 3 bay leaves 4-6 cups chicken broth 1 ½ lbs boneless, skinless chicken thighs cut into smaller pieces (quartered) 2 tbsp chopped parsley 1 tbsp gumbo file powder 1 cup chopped fresh okra Chopped green onions, for garnish

Contributor: Kyle Longstreth, Mrs.

Prep: 15 minutes Cook: 45 minutes

Soups & Salads

Alvarez’s Dad

Ajiaco Colombiano Ingredients:

Directions:

• About 2 lbs boneless chicken breast • 3 cups potatoes, cubed • Adobo (seasoning) • 5 cups chicken broth • 1 yellow onion, chopped • 1 head of garlic, chopped • 2 carrots, chopped • 3 scallions • 1 cup corn • 2 bay leaves • 2 tsp oregano • 2 tsp onion powder • 1/4 cup chopped cilantro, reserve 1tbsp for garnish • 2 tsp salt and pepper • 2 tbsp olive oil

• Sauté boneless chicken breast in salt, pepper, onion powder and adobo until cooked. • Shred chicken with fork, hand or blender. • Sauté onion and garlic in a large pot with olive oil. • Blend 1 cup corn and 1 1/2 cups of chicken broth making a creamy purée, then add to pot with garlic and onion. • Cut potatoes into 1-inch cubes and add to pot. • Add another 3 1/2 cups of chicken broth to pot. • Add carrots, scallions, corn, bay leaves, oregano, cilantro, and shredded chicken to pot. Add salt and pepper to taste. • Simmer soup on low heat for about 45-60 minutes. • Garnish soup with avocado, sour cream and cilantro and serve with rice!

Garnish: • Avocado • Sour cream • 1 tbsp cilantro

Contributor: Marina Ruiz ND Class of 2017

Soups & Salads

All-American Potato Salad (kicked up a notch) This is a slight twist on the typical American potato salad. It’s always a hit at a picnic or barbeque.

Ingredients:

Directions:

• • • • • •

• Boil the potatoes until tender, 10-15 minutes. Remove from heat and drain. • In a separate pan, sauté the onions and peppers in olive oil. Remove from pan and cool completely. • Peel and roughly chop the eggs. • Mix all ingredients for dressing. • Roughly chop potatoes. Add potatoes and eggs to the cooled vegetables. • Mix gently with dressing. • Add salt and pepper to taste.

2 lbs red potatoes 1 onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 eggs, hard boiled Olive oil for cooking

Dressing: • 2 cups mayonnaise • ⅓ cup deli or Dijon mustard • ¼ cup light brown sugar • Roasted garlic (optional) • 1-2 tsp lemon juice • Hot sauce to taste (1-2 tsp)

Soups & Salads

Contributor: Kyle Longstreth, Mrs. Alvarez’s Dad

Entrées & Main Dishes Contribution by the World Languages Department Hallmark Six of the Sisters of Notre Dame calls us to “create community.” Community is forged and strengthened at the dinner table. Over meals, conversation flows. Jokes, stories, and ideas are shared. In the process, relationships deepen. The Notre Dame World Languages Department strives to give our students the linguistic tools they need to have these conversations with people from across the globe. The entrée recipes shared in this cookbook are some of our faculty and student favorites; they represent diverse culinary traditions stemming from such places as Mexico, the American South, Italy and China. We hope they spark some exciting conversations!

Service Days and Retreats Service Program The mission of the Academy of Notre Dame de Namur includes inspiration to live the prophetic nature of the gospel with a passion for justice and love for the poor. This is the heart of the Academy’s service program, where our students are encouraged to go into the world and encounter the most vulnerable. St. Julie Billiart’s vision was to educate women with hearts as wide as the world. Encountering others in service and reflection is just one way that we uphold her vision today. We believe that individuals have an inherent responsibility to embrace the ideals of service and stewardship, and that the unique gifts of each individual, nurtured and celebrated, serve the community and the world. It is in this spirit that we encourage our students to find causes and organizations for which they are passionate and dedicate their time to advancing the work of these organizations.

Goals 1. Identify, analyze and act on systems of injustice.

To be women inspired to create change, we need to understand the systems of injustice in the world. The only way to begin to understand these systems is to go into them. We know that the work we do now through our service may not solve systemic problems, but serve as a beginning to addressing them. We will continue to reflect and learn, working with those who experience injustice to create a more just world.

2. Share our resources with our community.

As a Catholic institution that is fortunate to have many resources and talents, it is our obligation to share them with others. We are called to give our time and talents to our neighbors in the greater Philadelphia area and across the world.

3. Form honorable and compassionate global citizens.

Through encounters with difference, we grow in empathy and compassion. Service requires us to put our own needs aside and focus on others. If we continue this practice, we will grow to be women informed about the world and committed to its future. “Good will alone is not enough; it must also be put into practice.” - St. Julie Billiart 43

Mapo Tofu Ingredients:

Directions:

• 300 grams (approx 10 1/2 oz) tofu • 100 grams (approx 3 1/2 oz) pork filling • 1 scallion • 1 small piece of ginger • 6 cloves of garlic • 1 tbsp Chinese pepper • Appropriate amount of starch • 2 dried chilis

• Dice tofu, then finely chop scallion, ginger, garlic and dried chili for use. • Put the oil in the pot to heat up, first sauté the chopped chives, ginger, garlic, dried chili and bean paste, then add the pork stuffing and fry until cooked. • Add appropriate amounts of water, add tofu, soy sauce, sugar and cook for 3 minutes after boiling. • Thicken the starch with water and put it in the dish. • Heat the sesame oil, sauté the pepper, and pour the pepper oil on the tofu.

Seasoning: • 30 grams (2 tbsp) cooking oil • 1 tbsp sesame oil • 1/2 tbsp soy sauce • 1 tbsp bean paste • 2 tsp sugar

Entrées & Main Dishes

Red Snapper or Hogfish in Roasted Red Pepper and Lime Sauce Growing up in Florida, it’s hard not to embrace the culture and lifestyle of the Florida Keys. It was our home away from home for many years, and I still listen to island music when I’m missing my family, or when it’s 20°F outside in the middle winter and I feel the need to be on the Islands again. They are always calling my name.

Ingredients: • Extra virgin olive oil • 1 large Snapper or Hogfish fillet • 1 roasted red pepper (fresh or jarred), chopped • Juice of 1 lime, plus lime zest • 2 small links andouille sausage, chopped • 2-3 tbsp butter • ½ cup heavy cream • ¼ cup white wine • 1 small onion, chopped • 1-2 cloves garlic, crushed • Pinch of nutmeg • Pre-seasoned fish breading or seasoned flour (with Cajun seasoning), egg wash, and cornmeal • Oil for frying

Contributor: Kyle Longstreth, Mrs. Alvarez’s Dad

Entrées & Main Dishes

Directions: To make the sauce: • Sauté sausage over medium heat. Remove from the pan with a slotted spoon. • Sauté the onion and garlic in the same pan, using the oils from the sausage. • Add wine to deglaze the pan. Simmer until reduced by half. • Add butter, cream, lime zest, red pepper, nutmeg and sausage to the pan. Simmer until reduced by half. To cook the fish: If using flour/egg wash/cornmeal• Put flour and 1 tbsp of Cajun seasoning in a shallow dish. • Slightly beat an egg in another shallow dish. Add a splash or two of water and mix. • Put cornmeal and 1-2 tbsp of Cajun seasoning in a 3rd shallow dish. • Heat oil in a separate skillet over medium-high heat until hot (but not smoking). • Dip the fillet in the flour mixture, lightly coating it. • Dip the floured fillet in the egg wash mixture. • Dip the floured/egged fillet in the seasoned cornmeal. • Place fillet, skin side down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 4-5 minutes. Flip and cook until opaque throughout, 2-3 minutes more. If using preseasoned breading for fish: • Heat oil in a skillet over medium-high heat until hot (but not smoking). • Put the bread crumbs in a shallow dish. Dip the fillet in the crumbs, making sure it’s covered. • Place fillet, skin side down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 4-5 minutes. Flip and cook until opaque throughout, 2-3 minutes more. Serve the fish on top of the sauce, with extra on the side.

Entrées & Main Dishes

Empanadas Spanish V Students: researched and translated Ingredients: • • • • • • • • • • • • •

½ cup shortening 2 onions, chopped 1 pound lean ground beef 2 teaspoons Hungarian sweet paprika ¾ teaspoon hot paprika ½ teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 tablespoon distilled white vinegar ¼ cup raisins ½ cup pitted green olives, chopped 2 hard-cooked eggs, chopped Salt to taste 1 (17.5 ounce) package frozen puff pastry sheets, thawed

Entrées & Main Dishes

Directions: • In a sauté pan, melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste. • Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish, add salt to taste, then add cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden. • Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy. • Preheat oven to 350°F (180°C). Place empanadas on a parchment paperlined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Entrées & Main Dishes

Chicken Kara-age This recipe was originated by Fukue Toyozato, teacher of Japanese cooking in adult classes held at Plymouth Whitemarsh High School and Abington High School. My family and I frequently make this dish and enjoy it very much! Kara-age’s original meaning is “Chinese frying.” But kara also means “empty” (without batter), so it is thought of as meaning “dry frying.” The food to be pan-fried or deep-fried is dusted or dredged in flour or in cornstarch.

Ingredients:

Directions:

• 2 lb of skinless chicken breast (cut in bite sizes) • 1 cup of flour • 1 tablespoon of roasted sesame seeds • 1 cup of special marinade sauce (see below) • 2½ cups of safflower oil

• Slice the chicken, then marinate it in the sauce with sesame seeds for at least 15 minutes. • Drain and dust the chicken with flour. • Heat the safflower oil in a wok or deep frying pan to 320°F and place the chicken into the pan. • Turn the chicken over a few times, then turn up the heat to 350°F. • Cook the chicken until it becomes golden brown. • Place the cooked chicken on paper towels. • Put garnish of shredded cabbage and sliced cucumbers on serving dishes. • Place the cooked chicken with the garnish.

Marinade (Combine ingredients below into a medium mixing bowl.): • ¼ cup of soy sauce • ¼ cup of sake wine • ¼ cup of fine brown sugar • ¼ cup of water • 1 pack (0.175 oz) of dashinomoto seasoning • 1 clove garlic, grated • 1 tablespoon fresh ginger, grated • 2-3 shiso leaves (optional) sliced into thin strips

Contributor: Ms. Stephanie Smith

Garnish: • Shredded cabbage • Sliced cucumbers

Servings: 4 Entrées & Main Dishes

South Louisiana Red Beans & Rice Ingredients:

Directions:

• • • • • •

• Wash and pick over the beans. • Soak overnight. • Cook onion, celery, bell pepper, garlic, and andouille until slightly browned. • Add beans and the water in which they have been soaked, then add ham hock. Add more water to cover. • Add garlic powder, onion powder, paprika, cayenne, and bay leaves. • Cook slowly for several hours, until the mixture thickens. • Serve over rice.

• • • • • • •

1 pound red kidney beans 1 ham hock (smoked) 1 pound andouille sausage 1 large onion, finely chopped 3 celery stalks, finely chopped 1 green bell pepper, finely chopped 2 garlic cloves, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon cayenne 3 bay leaves Rice

Servings: 8

Entrées & Main Dishes

Sauerbraten Ingredients:

Directions:

• • • • • • •

• Make the marinade: start by chopping carrots, onion, garlic, and leeks and throwing them in a large dutch oven with some fresh rosemary and thyme. Then add red wine and vinegar and stir everything together. Bring it to a boil and cook for 10 minutes, then remove it from the heat and let it cool completely. • Nestle the meat in the marinade and refrigerate for AT LEAST 48 hours and up to 1 week. Be sure to turn the meat over in the marinade once a day so it absorbs the flavor and tenderizes on all sides if it isn’t submerged in the marinade. Be warned, the meat may look quite unappealing from the color of the marinade, but it will brown up beautifully once it is cooked. • When ready to cook, remove the meat from the marinade and pat dry with paper towels. Transfer the marinade to a bowl and reserve. • Heat a little oil in a pan or dutch oven over high heat and sear the meat on all sides, cooking without moving for about 2 minutes per side. • Return the marinade to the dutch oven with the seared meat, then bring to a boil over high heat. Cover and reduce the heat to a medium-low. • Simmer for 2 to 2 1/2 hours until the meat is tender. Remove the sauerbraten to a cutting board to rest for 10 minutes. • Meanwhile, strain the cooking juices, reserving the liquids and discarding the solids. Return the strained liquid to the dutch oven and sprinkle with crushed gingersnaps, stirring and cooking over medium-low heat for 10 minutes until thickened to a nice gravy. • Slice the meat and serve with the sauce spooned over the top.

Sauerbraten Carrots Onion Garlic Rosemary Thyme Gingersnaps

Entrées & Main Dishes

Ropa Vieja (slow cooker) This recipe originally appeared on the website “Slow Cooker: magic in every pot.” Although the name (which means “old clothes” in Spanish) leaves much to be desired, it’s a meal I can’t get enough of. This slow cooker version tastes just as yummy as the original stovetop one, but is much easier to make.

Ingredients:

Directions:

• 3 lbs flank steak (or something equivalent that shreds in a slow cooker) • 1 cup beef broth • 6 oz can tomato paste • 14 oz can petite diced tomatoes • 1 ½ tsp salt • ¼ tsp pepper • 1 tsp oregano • 1 tsp cumin • ½ tsp turmeric • 1 tbsp apple cider vinegar • 1 small white onion, diced • 2 bell peppers (red and/or green), diced • 1 cup Spanish olives (I like the ones stuffed with pimentos) • 3 whole garlic cloves, peeled • White rice

• Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker. Stir. • Add the flank steak and flip it around in the sauce to coat it. • Add the bell peppers, onion, olives and garlic cloves. Mix those items together to combine on top of the meat. • Cover and cook on LOW for 9 hours or HIGH for 5 hours, without opening the lid during cooking time. • Shred the meat right in the slow cooker. • Serve with white rice. Enjoy!

Entrées & Main Dishes

Risotto with Tomato and Basil **How to grate tomatoes: Cut the tomato in half at the equator. Cradle it with the skin against the palm of your hand and the flat side against the box grater and rub up and down on the coarse side of the grater. The skin will protect your hand.

Ingredients:

Directions:

• 4-5 cups vegetable stock or broth • 1 1/2 tbsp extra virgin olive oil • 1/3 cup onion, finely diced • 2 cloves garlic, minced • 10 oz tomatoes, **grated (about 2 medium tomatoes) • 5 oz tomatoes, diced, about 1/2 cup • Pinch sugar • 1 cup Arborio rice, or Carnaroli • 1/3 cup dry white wine • Salt and freshly ground pepper to taste • 1/4 cup fresh basil, slivered • 1/4 cup Parmesan cheese, grated

• Heat the stock: Pour vegetable stock/broth into a medium saucepan and bring to a simmer over low heat. Taste stock and add some salt and pepper, as needed, to season well. Have a ladle handy. • In a large skillet, heat the olive oil over medium heat. Add the onion and a bit of salt and cook, stirring, until onion is softened, 4-5 minutes. Add the rice and garlic and cook, stirring, for about 1 minute. Add the grated tomatoes, a pinch of sugar and a bit of salt and cook, stirring often, until the tomatoes have cooked down a bit and coated the rice, about 7-8 minutes. Add the wine and cook, stirring, until the wine has evaporated. • Begin adding the stock, one ladleful at a time and cook, stirring regularly, until the stock is absorbed, before adding another ladleful. Repeat until all you only have about 1 ladleful of stock left. Taste the rice to ensure it is cooked through but still chewy. If not, add additional stock or warm water as needed, to finish cooking. • Spoon in the final ladle of stock, the diced tomatoes, half the Parmesan and half the basil. Stir and cook about 1 minute. Remove from heat. Taste and add seasoning with salt and pepper, as needed. • Serve warm, garnished with remaining Parmesan and basil.

Entrées & Main Dishes

Quiche Lorraine Ingredients:

Directions:

• 6 strips bacon • 1 small thinly sliced onion • 1 cup Gruyere or Swiss cheese (cut into ¼ inch cubes) • ¼ cup grated Parmesan cheese • 3 large eggs slightly beaten • 2 cups cream or 1 cup milk and 1 cup heavy cream • ½ teaspoon salt • ⅛ teaspoon nutmeg • ⅛ teaspoon white pepper • 1 pie shell

• Fry the bacon until crisp. • Remove from the pan, pour off most of the grease and sauté the onions in the remainder until transparent. • Use a partially baked pie shell baked in a 450°F oven for 5 min. then cooled. • Crumble the bacon. Spread bacon, onion and cheeses over the bottom of the pie shell. • Combine eggs, cream, salt, nutmeg and pepper and pour over the cheeses. • Bake 15 minutes at 450°F, then reduce to 350°F for 15 minutes or until a knife inserted in the center comes out clean.

Entrées & Main Dishes

Green Chile Chicken Tamales Ingredients: Filling: • 1 (8-ounce) package dried corn husks • 1 pound tomatillos, husked, rinsed • 4 (3-inch-long) serrano chiles, stemmed, chopped • 4 large garlic cloves, chopped • 1 1/2 tablespoons olive oil • 2 cups low-salt chicken broth • 4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken) • 2/3 cup chopped fresh cilantro Dough: • 1 1/3 cups lard or solid vegetable shortening • 1 1/2 teaspoons salt (omit if masa mixture contains salt) • 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder) • 4 cups freshly ground masa dough for tamales (34-36 ounces), or make masa dough with 3 1/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water • 2 cups (about) low-salt chicken broth

Entrées & Main Dishes

Directions: For filling: • Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day. • Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.) For dough: • Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. • Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inchwide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them. • Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

Entrées & Main Dishes

Polenta in Bianco Originally published as a submission by Clorinda Guarino in the Women’s Auxiliary of the Sons of Italy cookbook entitled A Taste of Italy - A Collection of Favorite Italian Recipes.

Ingredients:

Directions:

• • • • •

• • • •

5 cups water 1 ½ cup polenta yellow cornmeal 1lb. Italian sausage Grated Romano or Parmesan cheese Black pepper

Contributor: Rosemary Guarino

Entrées & Main Dishes

Take the sausage meat out of the casing. Break into small pieces in a pan over low heat. Cook until brown. Bring 3 cups of water to a boil. Mix 2 cups of the water with the cornmeal and add to the boiling water. • Continue cooking, stirring constantly, until the mixture thickens. • Cover. Lower heat to simmer and cook for 10 minutes. • Place a one-inch layer of polenta on a plate and top with sausage meat, plenty of cheese and black pepper to taste.

Pineapple Cheese Bake A family recipe that we always have at Thanksgiving.

Ingredients:

Directions:

• 1 large can pineapple tidbits (or similar amount of chopped fresh pineapple) • 4 tablespoons pineapple juice • 3 tablespoons flour • ¾ cup sugar • 1 cup cheddar cheese • 1 stick butter • 1 tube (around 40) crushed Ritz crackers

• Drain juice from the can of pineapple and save. • Place pineapple in one layer in a flat dish. • Mix together the 4 tbsp of juice, 3 tbsp flour, and ¾ cup sugar. The mixture should be thick, but pourable - add more juice if needed. • Pour mixture over the pineapple. • Sprinkle the cheddar cheese on top. • Melt the butter and mix the crushed crackers into it. • Spread over the pineapples and cheese. • Bake at 350°F for 30 minutes or until brown.

Contributor:

Mrs. Patricia D’Andrea

Entrées & Main Dishes

Pasta with Tomatoes and Lemon Originally published as a submission by Clorinda Guarino in the Women’s Auxiliary of the Sons of Italy cookbook entitled A Taste of Italy - A Collection of Favorite Italian Recipes.

Ingredients:

Directions:

• 16 ounces angel hair pasta, or pasta of your choice • 2 cups ripe tomatoes, diced (approx 4 small or 2 large tomatoes) • 1 teaspoon lemon zest • Juice of 1 large lemon, or more if you like things lemony • 2 tablespoons capers (no juice from the jar) • 3 cloves garlic, peeled and minced • 1/4 cup extra virgin olive oil • Sea salt, to taste • Red peppers flakes, (optional) to taste

• Place large pot of water on cook top to boil (follow package instructions for cooking pasta). • Prepare all ingredients while waiting for water to boil. • Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes in a large bowl, set aside. • Combine olive oil, minced garlic, lemon zest, lemon juice, capers and a pinch of sea salt in a small dish, then whisk. • After all ingredients are prepared, add pasta to boiling water. • When pasta is al dente, strain and pour over tomatoes. Drizzle with olive oil mixture and toss till thoroughly combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired. If you need a little more olive oil, add it! Serve.

Contributor: Linda Spiker

Entrées & Main Dishes

Creamy Lemon Rice Ingredients:

Directions:

• • • • • •

• Melt the butter in a saucepan on low heat. • Stir in the rice and lemon zest. • Cook over medium heat, stirring until rice is opaque (about 5 minutes). • Add broth and salt. Cover and simmer for 20 minutes or until liquid is absorbed. • Stir in lemon juice and cream. Cook until cream is absorbed (about 5 minutes).

½ cup butter (1 stick) 2 cups long grain rice Grated zest of 2 lemons 3 cups boiling chicken broth 1 teaspoon salt 2 tablespoons fresh lemon juice (can come from the lemons used for zesting) • 1 cup heavy cream (may be eliminated if desired) • Freshly ground pepper

Servings: 8

Entrées & Main Dishes

Empanadas Ingredients: Filling: • 1 tablespoon vegetable oil • ½ cup onion, chopped • 2 cloves of garlic • ½ teaspoon powdered cayenne pepper • ¼ teaspoon pepper • ¼ teaspoon oregano • Salt to taste • 1 package of mushrooms • 62 grams of goat cheese In a large pan, heat vegetable oil, then add onions, garlic and spices and sauté. Add mushrooms, brown lightly. Dough for empanadas: • 4 ½ cups of flour • 2 ¼ teaspoons baking powder • 1 ½ tablespoons powdered whole milk • ½ an egg • ½ cup of butter, melted (1 stick) • ½ cup very hot water (almost boiling) • ½ teaspoon salt • ½ cup white wine

Servings: 12-15 medium-sized empanadas Contributor:

Marina Ruiz ND Class of 2017

Entrées & Main Dishes

Directions: • Sift dry ingredients together and make volcano on a flat surface (counter, large cutting board). Make a crater in the center, then place raw ½ an egg in crater. • Pour melted butter into crater and begin to mix with hands. • Slowly add the “salmuera.” Salmuera: boiling water with salt, let it cool just a little before pouring so you don’t burn yourself! Keep mixing with your hands. • Also add 1/2 cup white wine then continue to knead until you get a doughy consistency. It should stop sticking to your hands, but not be crumbly/fall apart. If it is too dry, add a little more hot water. If it is too sticky, add a little more flour. • Prepare dough quickly and don’t let it get cold; make small balls, wrap in cloth towel and let them sit over boiling water to keep warm. To assemble and cook empanadas: • Preheat oven to about 350-375°F. Grease a baking pan generously with vegetable oil and flour. Put a little flour on the counter or cutting board that you will use for rolling dough. Flatten out dough with a rolling pin. Cut a circle in dough (approx. a little larger than a DVD) and put in the center a scoop of pino meat mix, a few egg and olive slices OR scoop of mushroom mix and a piece of goat cheese. Moisten edge of dough with water, fold over, and pinch edges shut. • In a small bowl, mix 1 egg yolk and a splash of milk. Baste the outside of the empanadas with egg/milk mix and punch a couple of small holes in the dough with a knife or toothpick. Bake for about 10 minutes or until golden brown.

Entrées & Main Dishes

Family Coq Au Vin Recipe Ingredients:

Directions:

• 3 tablespoons olive oil, divided • 4 ounces diced pancetta (or bacon) • 8 bone-in, skin-on chicken thighs (about 4 pounds), trim the excess skin (see note below) • Salt • Freshly ground black pepper • 1 yellow onion, roughly chopped • 4 garlic cloves, roughly chopped • ¼ cup Cognac • 2 ½ cups red wine, (Burgundy or Pinot Noir) • 2 ½ cups chicken broth • 1 ½ tablespoons tomato paste • 2 teaspoons balsamic vinegar • 1 ½ teaspoons sugar • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) • 1 bay leaf • 3 large carrots, peeled and cut into ½ inch chunks on the bias • 4 tablespoons unsalted butter, softened • 4 tablespoons flour

• Heat 1 tablespoon of the oil in a large Dutch oven over medium heat. • Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pan. • Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). • Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat. • Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. • Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. • Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. • Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.

Servings: 6 Prep Time: 30 Minutes Cook Time: 1 Hour 40 Minutes Total Time: 2 Hours 10 Minutes Contributor: Mrs. Nora Moffat (Jacquette)

Entrées & Main Dishes

Directions (cont.): • Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through. • While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. • Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside. • Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside. • Using a slotted spoon, transfer the cooked chicken to a plate. • Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you’d like the sauce a little thicker. Fish out and discard the bay leaf. • Using a fork and knife, pull the skin off of the chicken and discard. • Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve. Notes: Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stove top before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.) Freezing Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stove top over medium-low heat until hot. Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.

Entrées & Main Dishes

Paneer Tikka Masala Restaurant-Style Ingredients:

Directions:

• • • •

• Heat oil in a pan and add the cumin seeds. When they sizzle and turn aromatic (5-10 seconds), add the minced onion. • When the onions begin to turn dark brown, add the ginger and garlic. Sauté for 10 seconds. • Add all the spice powders - red chili powder, turmeric powder, coriander powder, and some salt. Fry for 20 seconds until the mixture turns fragrant. Take care not to burn the spice powders by keeping the flame at medium-low. • Now add the tomato paste and pureed tomatoes along with 1/2 to 1 cup water. Mix well and cook on low flame until the mixture thickens - about 3-4 minutes. • Add the Kasuri methi and the cream. Mix well, keep flame on low, and heat through. Don’t boil the mixture for more than 5 seconds or so (the difference in color of the gravy is due to lighting, not the Kasuri methi!). • Finally add the paneer pieces, tandoori masala, coriander leaves (if using) and more salt if required and mix well. Once the gravy and the paneer are heated through, remove it from the fire. You can add whatever vegetables you used for the paneer tikka to the gravy, too. Adding a red bell pepper is optional. • Garnish with ginger slivers before serving.

• • • • • • • • • • • • • •

1-2 cups paneer tikka cubes 1 large onion, minced 2 tomatoes, pureed 1 tbsp tomato paste (or 1 pureed tomato) 1 tsp coriander powder 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1 tsp red chilli powder 1 tsp minced ginger 1/2 tsp crushed garlic 1 tbsp dried fenugreek leaves 1/2 cup cream Salt to taste Ginger slivers for garnish Coriander leaves for garnish (optional) 1 tsp tandoori masala 1 tbsp oil ¼ tsp Kasuri methi

Paneer Tikka Masala goes great with tawa naan and roti or just rice.

Entrées & Main Dishes

Baba’s Borscht Ingredients:

Direction:

• 1 bunch beets (peeled, halved, and sliced) • 1 ½ cup diced or chopped celery • 1 ½ cup diced or chopped carrots • 1 ½ cup halved/sliced or chopped potatoes (depending on how big you want them in your soup) • 1 sliced cabbage • 1 bay leaf • Garlic (optional) • 1 diced onion (optional) • Red wine vinegar • Salt and pepper to taste

• In a large pot, cook cut beets for 20 minutes (with water to cover). • Add remaining vegetables, bay leaf, salt, pepper, and mix thoroughly. • Simmer until beets and carrots are tender or until done (around 2 to 2 ½ hours). • Add garlic and red wine vinegar when done.

Entrées & Main Dishes

Fettucine with Pesto Originally published as a submission by Dorothy DiGiallorenzo in the Women’s Auxiliary of the Sons of Italy cookbook entitled A Taste of Italy - A Collection of Favorite Italian Recipes.

Ingredients:

Directions:

• • • • •

• Wash the basil, stripped from stems. In blender, add the basil, salt, pepper, garlic, nuts and oil. • Blend at high speed, turning the blender off and on. Push the ingredients down with a rubber spatula. • Blend until smooth. If it seems too thick, add more oil. • Transfer the sauce to a bowl and add the cheese. • Mix the sauce into the hot, drained fettuccine which has been tossed first with the butter.

• • • •

1 cup fresh basil leaves ½ tsp salt ¼ tsp black pepper 2 cloves garlic 1 tbsp pine nuts or walnuts (optional) ½ cup olive oil ¼ cup grated Romano cheese 2-3 tbsp butter 1 lb fettuccine

Contributor:

Mrs. Rosemary Guarino

Entrées & Main Dishes

Manti (Armenian Dumpling) Ingredients:

Directions:

Meat: • 2 ½ lb ground round • 1 finely chopped onion or dried onion flakes • Fresh garlic or dried garlic powder to taste • Dried parsley flakes • Salt and pepper • Ketchup • Paprika

• Prepare meat the night before. Season meat to taste. Mix all meat ingredients together well, then cover and refrigerate overnight. • In a large pot, melt butter. Add eggs, warm water and flour and mix well. Make sure bowl wipes clean. May have to add a little extra flour. Make into separate balls. Cover and let sit for 1 hour. • Roll dough very thin. Use pizza cutter to cut into squares. Put a little meat in the center and pinch both ends of dough to close ends, resembling a little boat. Lay out on wax paper. • When done, melt ½ stick of butter and brush on baking sheet. Line up Manti on baking sheet. Bake at 350°F until golden brown and crispy. After it cools you can bag and freeze Manti for later use. • You can serve as a soup with chicken broth and garlic and can serve with plain yogurt.

Dough: • 6 ½ cups flour • 2 eggs, beaten • 2 cups warm water • 4 tbsp butter, melted

Armenian Green Beans Ingredients:

Directions:

• 4 generous tbsp extra virgin olive oil • ½ small onion, chopped • ½ clove garlic, minced • 1 cup diced tomatoes • 1 lb green beans • 2 tbsp tomato paste • Salt and pepper to taste • 1 cup water

• • • •

Sauté onions in olive oil 5-10 minutes. Add tomato, garlic, salt and pepper. Add tomato paste and water. Bring to a boil. Add green beans and cook until done (about 15 minutes).

Contributor: Arpy Minasian, P’22, P’23 (Sareen & Nare Minasian) 69

Entrées & Main Dishes

Desserts Contribution by the STEM Department Around 10,000 years ago, humans discovered that by fermenting milk you could turn it into yogurt, something that is more transportable, lasts longer, and digests easier. In the 1600s, a new cooking apparatus called the “bone digester” (pressure cooker) allowed you to cook things faster while enhancing the flavor. When the 1800s came around, a scientist named Eben Horsford discovered that adding an acid with sodium bicarbonate creates baking powder. Soon enough scientific and kitchen minds started to collaborate, and new creations were made in the culinary world. As you can see, many of the fundamental cooking techniques and ingredients we use today are products of scientific discoveries. There’s a great deal of science involved in cooking, and the more you know about it, the better a cook you can be. Understanding the transformations that proteins go through under different levels of heat will tell you whether a particular piece of meat should be seared, roasted or braised. Knowing how emulsions work will help you fix a sauce that has gone wrong or help you produce a better vinaigrette. Many people have made the distinction that baking is more science-based than cooking savory foods, and in a way, they’re right. Baking is all about specific ratios. Bread mixed at 65% hydration will have a different texture and rise than one mixed at 70%. But all those ratios are just tools for the creative baker. Sure, you can memorize ratios of flour, fat, sugar and liquid to make muffins, cookies and cakes. But technique is also important, as is improvisation. Yes, you can improvise when baking. You just have to do it before you put everything in the oven. So maybe baking requires a bit more care and precise measurements than throwing together a stew with whatever meat, herbs, spices and vegetables you happen to have on hand. That doesn’t make it less creative or less of an art. In fact, it can be more so, because given the exact same ingredients, an experienced baker who knows just how to work with them will turn out a superior product every time. Just like a good cook.

Cheoreg (Armenian Sweet Bread) Ingredients:

Directions:

• • • • • • • • • •

• Mix yeast with 1 tsp sugar and ¼ cup warm water in cup, stir then set aside until it rises. • Meanwhile, melt butter and shortening in large pot on low heat. Add salt, milk and sugar. Turn off flame. Keep mixture lukewarm, not too hot. Add beaten eggs, black seeds and mahleb. Mix well, then add risen yeast. • Move pot to table. Add flour gradually, stirring frequently. Stir well. Knead dough well in pot. Add vegetable oil on hands as needed while kneading dough until dough is not sticky. Cover pot and let stand in warm place for 3 hours until dough doubles in size. (You can also make the dough the night before and let it sit overnight.) • On floured table, roll out dough and form into different shapes, such as braids or twists. Place on baking sheet. Let rise again for 1 hour. Brush top with egg wash (1 whole egg and 3 yolks). Sprinkle sesame seeds on top. Bake at 350°F for 20-30 minutes until the tops are golden brown.

½ cup butter ½ cup Crisco 1 tsp salt 1 cup milk 1 cup sugar 5 eggs 6 cups flour 2 packages dry yeast 1 tbsp black seeds 1 tsp mahleb (Mediterranean stores will have these.) • Sesame seeds for sprinkling

Kurabia (Armenian/Greek walnut powdered cookies) Ingredients:

Directions:

• ½ lb clarified butter • 1 cup confectioners’ sugar, sifted • 1 ¾ to 2 cups flour, sifted • 1 cup finely ground walnuts

• Cream butter very well. • Add sugar slowly, beating until creamy. • Gradually add walnuts and flour, mixing until dough is like putty and pliable. • Roll small amounts of dough into round shapes and place on ungreased cookie sheets leaving space between. • Bake in preheated 350°F oven for 12-15 minutes until golden brown around the edges. Do not overbake. • Place on wire racks to cool, and sprinkle will confectioners’ sugar. • Store in covered container.

Contributor:

Arpy Minasian, P’22, P’23 (Sareen & Nare Minasian)

Yields two dozen or more depending on size. Desserts

Six-Layer Honey Cake (Ukrainian) Ingredients:

Directions:

• 2 cups honey • ½ teaspoons cinnamon • 1 cup sugar • 1 teaspoon allspice • 8 cups flour • 1 teaspoon nutmeg • 8 ounces butter, softened • 2 teaspoons baking soda • 2 large eggs • ½ cup milk • 1 teaspoons ginger • 1 tablespoon raisins (optional) • 1 teaspoon coffee

• • • • • • •

Chocolate frosting & filling: • 4 squares baking chocolate • 1 cup powdered sugar • ½ cup milk • 2 sticks butter • 6 egg yolks Walnut filling: • ½ cup powdered sugar • Juice of 1 whole lemon • ½ lb. ground walnuts • ¼ cup whipping cream

Cook honey and sugar until sugar is dissolved. Remove from heat and add 4 cups flour. Allow to cool. Add butter; mix well. Beat eggs until light and add to batter. Add ginger, cinnamon, allspice, nutmeg and raisins. Dissolve baking soda in milk; add to butter and mix well. Add remaining 4 cups of flour. Mix well with wooden spoon. Cover dough and let stand for 2 weeks in a cool, dry place (do not refrigerate). Baking dough: Divide dough into 12 equal parts. Roll each part out to 1/8-inch thickness. • Place on a lightly buttered pan and prick with fork. • Bake 15 minutes at 250°F. • After cooled, sprinkle each layer with rich dissolved coffee and add alternating fillings. Chocolate Frosting and Filling: • Melt chocolate with milk. • Blend with wooden spoon, adding egg yolks one at a time. • Melt butter and beat with powdered sugar. • Combine with chocolate and beat until creamy. Walnut filling: • Mix and blend powdered sugar, lemon, walnuts and whipping cream until smooth. If too thin, add some bread crumbs. Makes 2 (6-layer) cakes.

Contributor:

Dr. Terry Maksymowych

Desserts

Irish Bread Pudding with Nutmeg Ingredients:

Directions:

• • • • • • • • •

• In a large bowl, lightly beat eggs • Combine milk and butter, then add to eggs along with sugar, salt, spices and vanilla. • Add bread cubes and, if desired, raisins; stir gently. • Pour into a well-greased 11x7 baking dish. Bake at 350°F until a knife inserted 1 inch from edge comes out clean, about 40-45 minutes. • Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. • Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. • Remove from the heat. • Stir in the butter, vanilla and nutmeg. • Serve with warm pudding.

2 large eggs, room temperature 2 cups whole milk 1/4 cup butter, cubed 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 teaspoon vanilla extract 4 1/2 to 5 cups soft bread cubes (about 9 slices) • 1/2 cup raisins, optional Vanilla Sauce: • 1/3 cup sugar • 2 tablespoons cornstarch • 1/4 teaspoon salt • 1 2/3 cups cold water • 3 tablespoons butter • 2 teaspoons vanilla extract • 1/4 teaspoon ground nutmeg

Contributor:

Mrs. Kate McTiernan This has always been a family favorite!

Desserts

Cuban Bread Pudding This is my go-to recipe for desserts for small groups, especially if my father-in-law is visiting. Although not how it’s traditionally served, my husband and I like this served slightly warm with vanilla ice cream on top. If you, like my family, always eat the bread before it becomes stale, just tear a fresh loaf into smaller chunks and let them sit out for about an hour, that will make them stale enough.

Ingredients:

Directions:

• 1 loaf stale Cuban bread (French or Italian will also work) • 2 cups milk • 4 large egg yolks • 1 cup sugar • ¼ lb (1 stick) salted butter, room temperature • 1 tbsp vanilla extract • ¼ cup dry sherry • ½ cup raisins (optional) • Flour for coating raisins, if using • ¼ cup unseasoned bread crumbs for thickening, if needed

• In a large mixing bowl, crumble the loaf of bread, pour the milk over it, and let it stand for 1 hour. Pour off any milk that is not absorbed. • Preheat oven to 325°F. Butter a 9x13x2 inch baking dish. • In another bowl, beat together the egg yolks, sugar, butter, vanilla extract, and sherry. Stir the egg yolk mixture into the bread mixture. • If using, coat the raisins with flour. Add the raisins to the bread mixture. If the mixture is runny, add the bread crumbs to thicken it slightly. • Pour the pudding mixture into the baking dish. Place it on the middle oven rack and bake until slightly browned on top, about 1 hour to 1 hour 10 minutes. • Cool before serving.

Desserts

Scottish Table Fudge Ingredients:

Directions:

• • • • •

• Melt the butter, sugar and milk over a low heat in a large, heavy bottomed saucepan. • When the mixture has completely melted and there are no grains of sugar remaining, add the condensed milk and slowly bring to the boil, stirring all the time. • The mixture will start to bubble quite furiously, and that’s fine, as long as you keep stirring so it doesn’t catch on the bottom of the pan. • The setting point for tablet is 120°F or 248°F. If you don’t have a thermometer, then you can drop a piece of the mixture in a glass of cold water – if it sticks together and forms into a ball shape, then it’s ready. • Do bear in mind that it can take about 15-20 minutes for the tablet to reach the correct temperature. • As soon as the tablet comes off the heat, add vanilla extract (or you could use whiskey if you like!) and beat it by hand (very hard) or in a mixer for about 10 minutes until the mixture starts to thicken and turn slightly “grainy.” • If you scrape down the bowl with a spatula, the mixture should be thick enough to stick to the spatula. • As soon as the mixture has thickened, pour it into a greased and lined 9x11-inch tin/glass dish. • Then all you need to do is leave it to set a little (about 20-30 minutes) before scoring into squares with a sharp knife.

1 (14 oz) can condensed milk 1 tsp vanilla extract (or whiskey) 1 stick + 1 tbsp salted butter 2 lb granulated sugar 1 cup whole milk

Desserts

Polish Crepes Nalesniki (nah-lesh-NEE-kee) are Polish thin crepe-like pancakes filled with various fruit or sweet fillings. When filled with a cottage cheese filling, they are often called blintzes. Fillings vary - jam, cinnamon and sugar, Nutella or peanut butter.

Ingredients:

Directions:

• • • • •

• In a blender, combine all the ingredients (not the butter) and blend until smooth. Cover and refrigerate for 30 minutes. • Heat a 6” or 8” non-stick pan over medium heat. For pouring batter into the pan, use a 1/4 cup measuring cup. Use a nonstick pan and very little melted butter. • Pour 1/4 cup of batter onto the pan. Swirl your pan until you have a thin layer of batter on the bottom of the pan. Cook until it starts to pull away a little from the sides of the pan. Use your spatula to gently lift an edge to check for doneness. Turn and cook the other side until done, and is a slightly light brown. • Nalesniki will keep for up to a month in the freezer or can be served immediately. • To serve, choose a filling and fill about 1/8 cup of filling. You can either roll them up or fold into quarters.

1/2 cup all-purpose flour 1/2 cup milk 1/4 cup lukewarm water 2 large eggs 2 tablespoons butter, melted (for the pan) • 1 tbsp sugar • 1/4 tsp vanilla extract • 1/4 tsp salt • • • •

You will need: 6” or 8” pan Silicone spatula Blender 1/4 dry measuring cup

Contributor: Mrs. Michele Forsyth

Suggestion: Try drizzling a little melted chocolate over the top and fill with fresh sliced strawberries.

Desserts

Peachy Peaches Cobbler Named after Ada Elizabeth Scott, better known as Peachy Peach, grandmother to Jordyn Williams ND Class of 2022. In our household, Sunday was the day for our beloved Ada to make her Peach Cobbler.

Ingredients:

Directions:

• 2 (15 oz) cans sliced peaches in syrup • 1/2 cup (1 stick) butter • 1 cup self-rising flour • 1 cup sugar • 1 cup milk • Homemade Whipped Cream (recipe follows)

• Preheat the oven to 350°F. • Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9x12 oven proof baking dish. • Heat the butter on the stove or in the oven until it’s melted. In a medium bowl, mix the flour and sugar. • Stir in the milk and the reserved syrup. • Pour the batter over the melted butter in the baking dish. • Arrange the peaches over the batter. Bake for 1 hour. • The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. • Serve warm with fresh whipped cream.

Homemade Whipped Cream: • 2 cups whipping cream, chilled in the fridge • 4 tablespoons sugar

Contributor:

Jordyn Williams ND Class of 2022

Homemade Whipped Cream: • Yield: 4 cups • Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. • Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. • The mixture should hold its shape when dropped from a spoon. Don’t over-beat or you’ll have sweetened butter! Note: If you don’t have self-rising flour, substitute 1 cup all-purpose flour mixed with 11/2 teaspoons baking powder and 1/8 teaspoon salt.

Desserts

Special Occasions Contribution by the English Department Special occasions entail that human beings have chosen to gather together and to share those most precious resources: time and food. Whether gathered through joy or grief, success or failure, and even solemnity or laughter, we congregate with family and friends in order to identify as community. Food adds to that sense of communal identity and becomes an important part of the special occasion. Our emotional drive to connect with our fellow human beings at weddings, birthdays, parties, and even funerals, has, for many cultures and societies, become united with a belief that food brings people together - that food can be an expression of love for the people in our lives. For all of the families at the Academy of Notre Dame de Namur with treasured family heirlooms, is it any surprise that recipes and memories of that generational family dish have just as much value as any artifact? Recipes written in a beloved relative’s handwriting, that special pan or plate from myriad gatherings, and the priceless memories of meals and traditions handed down over the years help to make special occasions that much more meaningful. Julia Child once said, “People who love to eat are always the best people.” May the recipes in this book help us to gather with our best people during special occasions, and may we bring our best food with us.

Christmas Morning Breakfast Casserole This casserole is made every Christmas morning in our house. It is easy, versatile and enjoyed by everyone. Make it the night before and simply put in the oven first thing Christmas morning.

Ingredients:

Directions:

• 1 lb. ground breakfast sausage or sweet Italian sausage • 1/2 tsp salt • Freshly ground pepper • 6 eggs beaten • 1/2 cup of half & half • 1 tsp ground mustard • 6 slices white bread toasted and cut into cubes (seasoned stuffing cubes can also be used, approx. 2 1/2 cups) • 2 cups shredded cheddar cheese (or any kind of cheese you prefer)

• Grease a 9x13 baking dish, set aside. • In a skillet, cook the sausage over medium heat until browned, drain. • In a medium bowl, mix the salt, pepper, eggs, half & half and powdered mustard. Then add the sausage, bread cubes, and cheese. Stir together until evenly coated. • Pour the mixture into the baking dish. Cover with foil and chill for at least 2 hours or overnight. • Preheat the oven to 350°F and bake the casserole covered for 50-60 minutes. • Reduce heat to 325°F, uncover the casserole and bake for 20 additional minutes or until casserole has set. • Change it up! This recipe can be customized to your taste. • Add crumbled bacon to the top. • Use cubed ham instead of sausage. • Add diced red and green bell peppers broccoli florets, artichokes, sautéed mushrooms and fresh spinach. • Use your favorite cheese. • Use different bread like challah, French bread, Brioche, Texas toast. ENJOY!

Special Occasions

Lithuanian Potato Pancakes (Bleenies) These potato pancakes were made by my grandmother, and now all the ladies in the family make them for their families. Easy, delicious and brings back wonderful memories.

Ingredients:

Directions:

• • • • • • •

• • • • •

1 egg 2 tablespoons flour 1 teaspoon salt 1/2 tablespoon grated onion 1/4 cup sour cream 1/2 teaspoon baking powder 2 cups grated raw potato, well drained

Special Occasions

Combine first 6 ingredients and mix well. Stir in grated potatoes. Drop by tablespoon into 1/4” hot oil. Fry on both sides until golden. Top with sour cream or a side of apple sauce. ENJOY!

Pierogi My maternal grandfather was born in Poland. Every Christmas Eve, all of my aunts, uncles and cousins would gather at my Grandfather and Grandmother’s house in Philadelphia to celebrate the Wigilia, a Polish tradition. You may not eat meat on this night, so pierogies were the main course. My favorite part of the evening was when we broke the blessed Christmas wafers (opłatek) together. During this time, we all exchanged words of love for one another, as well as wishes for good health and prosperity in the coming year. Later in the evening, we all sing Christmas carols together. We still celebrate the Wigilia every Christmas Eve, all 40 of us. It remains my favorite day of the year.

Ingredients:

Directions:

Dough: • 3 ½ cups flour • 2 eggs • 8 ounces sour cream • ¼ teaspoon salt

• Sift flour and salt. • Add sour cream and eggs. • Mix well. If the dough is too soft, add flour. If the dough is too tough, add more sour cream. Let dough rise for 10 minutes. Divide dough in half and roll thin. • Use a coffee can (or something similar in size) to cut out dough into circles. • Place a heaping tablespoon of filling on half of the circle, (a bit off center). • Fold dough over and pinch edges of circle with a fork to seal. • Put filled, sealed pierogi in gently boiling water for about 7 minutes or until they rise to the top. • Remove with a slotted spoon and place in a shallow bowl or baking dish. • Sauté onions and fat back. Pour over cooked pierogies and serve hot. • Alternately, add pierogies to sautéed onions and fat back and serve.

Filling: • Potato, cheese and onion filling • 2 cups mashed potatoes • ½ cup grated sharp cheddar cheese • 1 medium onion chopped fine • Salt and pepper to taste Toppings: • Chopped onions • Fat back finely chopped or butter

Contributor: Mrs. Jen McCulloch

Special Occasions

Italian Easter Bread Roll Ingredients: Dough: • 1 cup unbleached all-purpose flour • 1/2 cup cold water • 1/8 teaspoon instant yeast • 1 1/4 teaspoon salt • 2 teaspoons instant yeast • 1/3 cup granulated sugar • 4 tablespoons unsalted butter, at room temperature • 2 large eggs • 1 large egg yolk • 1/4 teaspoon vanilla extract • 1/4 teaspoon ground anise seed (optional) • Grated peel of 1 large orange • 6 dyed raw eggs - they will cook as the bread bakes Glaze: • 1 cup confectioners’ sugar, sifted • 2-3 tablespoons orange juice • 2-3 tablespoons decorating sugar/ sprinkles

Special Occasions

Directions: • Mix the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours. • Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. It’s not recommended to prepare the dough by hand because it is sticky and challenging to bring together. • Grease a large bowl and let the dough rise for 1-2 hours, until it’s noticeably puffy. • Turn the dough out onto a lightly greased surface, divide it into two pieces and shape each piece into a 20-inch long rope. Twist the two ropes together and pinch the ends to form a wreath (crown). • Place the wreath (crown) on a parchment-lined baking sheet. Cover and allow it to rise until puffy, about 1-2 hours. Toward the end of the rising time, preheat the oven to 375°F. • Before placing in the oven, gently spread the rope strands apart and place a dyed egg in between them. Space the eggs evenly around the crown. • Bake the crown for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F. • Remove the crown from the oven, and transfer it to a rack to cool. • To make the glaze: Stir together the confectioners’ sugar and 2 tablespoons of orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable. • Drizzle the glaze onto the cooled braid, then decorate with the sugar crystals or sprinkles, if desired. Note: You can eat the eggs but if you intend to let the bread sit out for several hours. Refrigerate the eggs and then eat them later. There is a disparity in rising times because rich dough sometimes take longer. Just look how it’s rising, and let that be your guide.

Special Occasions

Thank You Administrators & Staff

Dr. Judith A. Dwyer, Head of School Dr. Liz Willis, Associate Head of School Mrs.Tina L. Williams, Director of DEI Mrs. Judy Korchak, Graphic Designer

Notre Dame Students Art II: Hailey Bodner Makenna Davis Sarah Duncan Madeline Evans Barbara Fahey Caroline Fullem Lucy Hughes Isabel Ioannidi Alexandra McCulloch Kiley Pegg Devin Tegler Taylor Brooks Mackenzie Clement Ava DelVescovo Caroline Doyle Maddy Franks Lily Hahn Scarlett Hart Katie Hull Rebecca Jackson MaryKate McGill

Bridget McTear Julia Vaughan Youakim Middle School Art: Kendyl Mordan Brooke Miller Ava Kennedy Avery Ovchar Bailey Jones Bridget Fahey Eliana DiGennaro Kendyl Mordan Maeve McDonald Kara Sweeney Raya Downs Sofia Mulligan Madison Vernisi Kaela Rosa Charlotte Hiscott Quinn Carpenter Jackie McGowan Kiersten Bodge Ava DiGiuseppe Emily Hamill Avery Balitsaris Brooke Walters Helen Coogan Annie Brogan Ava Fitzgerald

Maria Tufaro Alyssa Meakim Aubrey Barnes Rosa Morroney Amanda Hauptfuhrer Caroline Daniel Paige Moran Sophia Burke Emily Morley Bryn Galiffa Mae Hinckle Maeve Herrin Noe Pinto Raina Banerjee Jayla Gardner Joy Thomas Julia Romani Lila McCormick Lyla Offshack Creighton Czajkowski Ellie Shin Emma Canuso Essa Mayhall Isabella Everard Ashley Kelly Emily Sweeney Alex Gillin Grace Logan