Holiday Recipes

Thursday, December 16th, 2021

A&E Cooking up memories

Flannery Warner

Opinion Editor

Many people have recipes that are passed down from generation to generation within their families. These recipes are often deeply rooted in tradition, connection and joy.

In preparation for the winter holidays, we decided to survey members of our communities’ various diversity and language clubs in order to make a compilation of recipes.

Rösti/Kartoffelpuffer

These savory potato pancakes are from Ticino, Switzerland. According to German club advisor Frau B, with just a couple additions of egg and onion, this recipe can be changed into the German potato pancake.

Ingredients: -Between 800 g and 1 kg potatoes. -Nutmeg, salt and pepper to taste -Enough fat to cover your pan (Ghee is recommended but vegetable oil works) -Optional toppings include: applesauce, jam, cheese, bacon, ham, caramelized onions, and sour cream

Directions: -The day before, boil the potatoes in their jackets, in salted water for 20-25 minutes. -Cool them completely and keep them in fridge. -Peel the potatoes and coarsely grate with a cheese grater. -Season with nutmeg, salt and pepper, using your hands to gently toss through the grated potatoes. -Heat pan over high heat. -Add fat to the pan and when its starts to splutter, add the grated potato and press it down all over. -Turn the temperature to medium and let it cook for 12-15 minutes without moving -Shake frying pan and if the pancake moves, peek underneath. -When the bottom is golden brown slide the pancake out onto a plate -Add a little more fat to your pan, then gently flip the same pancake back into the pan. (Or turn the whole pancake upside down onto a plate, add a little more fat, then slide it back in) -Cook for another 12-15 minutes or until golden. -Serve with applesauce or jam on top

Huckleberry Tea

Used in Jumdance and White Deerskin dance, this Huckleberry Tea Recipe was provided by President of the Native American Club, LeMonie Hutt.

Ingredients: -Huckleberries -Hot water -Honey or sugar Directions -Boil huckleberries in hot water until it turns a dark purple -Add in honey or sugar to taste -Store in a jar with berries and leave overnight -Enjoy!

Base for Bot Chien

A Vietnamese comfort food, this Bot Chien recipe was provided by secretary of the AAPI club, Andrew Trieu and is his grandma’s recipe.

Ingredients: -1 bag of rice flour -4 cups of water -1 tbsp oil -¼ teaspoon salad

Directions: -Mix the oil and salt -Heat the rice flour and oil mixture on medium heat, adding 1.5 cups pf hot water until the mixture starts to thicken -Spray a pan with oil -Pour the mixture into a round pan -Steam for 15 minutes -Top with green onion, or an egg Green Stuff (Pacific Lime Mould)

This dish is called Pacific Lime Mould, however, according to French club advisor Madam Bagnall her family refers to it as “green stuff,” alluding to its green color. Ingredients: -1 package of lime Jell-o -1 cup boiling water -1 can crushed pineapple, juice reserved -1 cup creamy cottage cheese -1 tsp horseradish -1/2 cup mayonnaise or 1/2 cup whipping cream, whipped -1/4 cup chopped walnuts

Directions: - Dissolve Jell-o in 1 cup boiling water. -Add reserved juice from crushed pineapple -Chill until slightly thickened. -Beat until frothy, fold in pineapple, cottage cheese, horseradish -Add mayonnaise or whipping cream (whipped) and chopped walnuts.