Virtual Teahaus Cookbook

Virtual Teahaus Cookbook Fall 2020 Sarah Lawrence College

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Welcome to the Virtual Teahaus Cookbook! Here, you can find all of the recipes we used during our Virtual Teahaus sessions throughout the 2020 Fall Semester at Sarah Lawrence College. We hope that you enjoy making these recipes. Stay tuned for the 2021 Spring Semester edition as well!

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Baked Goods 1. Pumpkin Whoopie Pies: https://foodfolksandfun.net/pumpkin-whoopie-pies/ Tools: ● large mixing bowls ● whisk ● baking sheets ● parchment paper OR silicone baking mats ● stand mixer OR handheld mixer ● large piping bag ● large circle icing tip Ingredients: ● 3 cups all-purpose flour ● 1 teaspoon salt ● 1 teaspoon baking soda ● 1 teaspoon baking powder ● 2 ½ Tablespoons Pumpkin Pie Spice ● 1 cup granulated sugar ● 1 cup dark brown sugar, firmly packed ● 1 cup vegetable oil

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● 3 cups chilled pumpkin puree ● 2 large eggs ● 1 teaspoon vanilla extract ● 3 cups powdered sugar ● ½ cup unsalted butter, at room temperature ● 8 ounces cream cheese, at room temperature ● 3 Tablespoons maple syrup ● 1 teaspoon vanilla extract Instructions: ● Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper ● In a large bowl, whisk together baking soda, salt, flour, baking powder, and spices; set aside. ● In another large bowl, whisk together sugars and oil. Whisk in pumpkin puree until thoroughly combined. Whisk in eggs and vanilla until combined. ● Slowly add flour mixture to pumpkin mixture and mix in until no streaks remain. ● Drop 1.5-2 tbsp scoops of the mixture onto the prepared baking sheets around 1 inch apart. ● Baking one sheet at a time, bake for 10-12 minutes until an inserted toothpick comes out clean. ● Remove from the oven and let cool on the pan for about 10 minutes, then move to the wire rack to cool completely.

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For frosting: ● Using an electric mixer with the paddle attachment, beat butter until smooth with no visible lumps. ● Add cream cheese and beat until fully combined. Add powdered sugar, maple syrup and vanilla. Beat until smooth, do not over-beat. ● Pipe frosting onto one half of the whoopie pie, then cover with the other half. Let sit in the fridge for at least an hour before serving.

2. Drop Sugar Cookies: SLC Student’s Grandmother Tools: ● stand/handheld mixer ● baking sheet ● small bowl Ingredients: ● 1 cup sugar ● 1 cup unsalted butter ● 2 eggs ● 4 tbsp buttermilk ● 1 tsp baking soda ● ½ tsp nutmeg ● ½ tsp salt ● 2 ½ cups flour

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● colored sugar Instructions: ● Preheat the oven to 375 degrees Fahrenheit. Beat together the eggs, butter and sugar until light and fluffy. ● Slowly add the buttermilk. Add the rest of the ingredients one at a time until thoroughly mixed. ● Line a baking sheet with parchment paper. Create 1 tsp balls from the dough and roll in the colored sugar. Place the balls on the sheet about two inches apart. ● Bake cookies for 10 minutes and let cool on a wire rack for 10 minutes before serving.

3. Chocolate Zucchini Bread: https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/ Tools: ● 9x5 inch loaf pan ● medium and large bowls ● whisk ● vegetable grater Ingredients: ● 1 cup all-purpose flour ● 1/2 cup Dutch process cocoa or unsweetened cocoa ● 1 teaspoon baking soda

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● 1/2 teaspoon sea salt ● 2 large eggs, at room temperature ● 1/4 cup unsalted butter melted and slightly cooled ● 1/4 cup canola, vegetable oil, or melted coconut oil ● 3/4 cup packed light brown sugar ● 1 teaspoon pure vanilla extract ● 1 1/2 cups packed shredded zucchini ● 1 cup semisweet chocolate chips, divided Instructions: ● Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan and set aside. ● In a medium bowl, whisk together the baking soda, salt, cocoa powder and flour. ● In a separate large bowl, whisk together the eggs, melted butter, vanilla extract, brown sugar and oil until smooth. ● Stir together dry and wet ingredients without overmixing. Stir in the shredded zucchini until combined. Then stir in ¾ cup of the chocolate chips. ● Pour batter into pan. Sprinkle remaining chocolate chips over top. Bake for 50-60 minutes or until a toothpick comes out clean. ● Remove pan from the oven and let the bread cool on a wire rack for 15 minutes before serving.

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4. Cranberry Orange Scones: https://sallysbakingaddiction.com/glazed-cranberry-orange-scones/ Tools: ● knife ● whisk ● large bowl ● pastry brush ● baking sheet Ingredients: ● 2 cups (250g) all-purpose flour, plus more for hands and work surface ● 1/2 cup (100g) granulated sugar ● 2 and 1/2 teaspoons baking powder ● 1/2 teaspoon salt ● 2 teaspoons orange zest (about 1 orange) ● 1/2 cup (115g) unsalted butter, frozen ● 1/2 cup (120ml) heavy cream ● 1 large egg ● 1 teaspoon pure vanilla extract ● 1 heaping cup (125g) frozen cranberries* ● optional: 1 Tablespoon (15ml) heavy cream and coarse sugar ● 1 cup (120g) confectioners’ sugar ● 2–3 Tablespoons (30-45ml) fresh orange juice

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Instructions: ● Whisk together flour, sugar, salt, baking powder and orange zest together in a large bowl. Grate the frozen butter, add it to the flour mixture, and combine with your fingers until the mixture comes together in crumbs. Place in the refrigerator for later. ● Whisk ½ cup heavy cream, egg and vanilla extract together in a small bowl. Slowly add the flour mixture and then add the cranberries until fully mixed. ● Pour the dough onto the counter and work dough into a ball. Press into an 8-inch disk and cut into 8 wedges. ● Brush scones with remaining heavy cream and sprinkle with sugar. ● Preheat the oven to 400 degrees Fahrenheit. Place scones 2-3 inches apart on a lined baking sheet and refrigerate for 15 minutes. ● Bake for 22-25 minutes or until golden brown around the edges. Remove from the oven and allow to cool slightly.

For the glaze: ● Whisk together the confectioners sugar and the orange juice. Drizzle over scones.

5. Goat Cheese and Walnut Tarts: https://domestikatedlife.com/2019/03/04/goat-cheese-and-walnut-tarts/ ?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tri bes&utm_content=tribes&utm_term=620597678_23653374_159322

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Tools: ● rolling pin ● knife ● small bowl ● pastry brush Ingredients: ● frozen puff pastry, thawed ● 1 cup of goat cheese ● salt and pepper ● 1.5 Tsp. Herbs De Provence ● ½ Cup of California walnuts, chopped ● honey ● 1 egg ● fresh thyme sprigs Instructions: ● Preheat the oven to 425 degrees Fahrenheit. ● Roll out the puff pastry and cut out 8 5-inch dough circles. Use a knife to score a ¼-inch wide border around each circle. ● In the center of each circle, place 2 tbsp of goat cheese. Season with salt, pepper, and the Herbs de Provence. Place the chopped walnuts on the center of each circle and drizzle with honey.

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● In a small bowl, whisk together one egg with a tsp of warm water to create an egg wash. Using a pastry brush, brush the edges of each circle with the egg wash. ● Bake for 20 minutes or until golden brown. Top with sprigs of thyme and serve.

6. Pumpkin Bread: https://butternutbakeryblog.com/pumpkin-bread-with-maple-glaze/ Tools: ● small bowl ● 9x5 loaf pan ● whisk ● large bowl ● medium bowl ● knife Ingredients: ● 1/4 cup (55g) unsalted butter, melted ● 1/2 cup (65g) all-purpose flour ● 1/4 cup (50g) brown sugar ● 2 tbsp granulated sugar ● 1/2 tsp pumpkin pie spice ● 1 15oz can pure pumpkin puree ● 1 cup (200g) granulated sugar ● 1/2 cup (100g) brown sugar

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● 1/2 cup (100ml) vegetable oil ● 2 large eggs ● 1/2 tsp vanilla extract ● 1/2 cup (110ml) milk ● 1 3/4 cups (230g) all-purpose flour ● 1 tsp baking soda ● 1 tsp cinnamon ● 1/2 tsp pumpkin pie spice ● 1/2 tsp salt ● 1/2 cup (60g) powdered sugar ● 1/4 cup (85g) pure maple syrup Instructions: ● In a small bowl, mix together ¼ cup butter, ½ cup flour, ¼ cup brown sugar, 2 tbsp granulated sugar and ½ tsp of pumpkin pie spice. Place in fridge. ● Preheat the oven to 325 degrees Fahrenheit. Grease the sides of a 9x5 inch loaf pan and line with parchment paper. ● In a large bowl, whisk together the dry ingredients (not including the sugars) and set aside. ● Using an electric mixer or whisk, mix together the sugars, pumpkin and oil until combined. Next, mix in the eggs and vanilla. ● Mix in half of the dry ingredients, then add the milk, then mix in the rest of the dry ingredients. The batter should be smooth.

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● Pour the batter into the loaf pan and spread it evenly. Take the streusel out of the fridge and break up with a fork or knife. Cover the top of the batter with the streusel and then bake for an hour and 15 minutes or until a toothpick comes out clean. ● While the bread bakes, mix together the powdered sugar and maple syrup. Take the bread out of the oven and let cool slightly. Drizzle the glaze over top of the bread, then serve.

7. Turkey and Swiss En Croute​: Madison Burke (SLC Teahaus Manager) Tools: ● rolling pin ● pastry brush ● baking sheet ● parchment paper Ingredients: ● leftover turkey meat (white and dark) ● 1-2 eggs ● approximately a cup and a half of grated swiss cheese (feel free to do more or less, or to add additional or alternate cheeses) ● 1 sheet of frozen puff pastry (thawed) ● mayonnaise, about 1/4 cup ● left-over whole berry cranberry sauce, about 1/2 cup Instructions:

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● Preheat the oven to 350 degrees. Separate out the egg yolks from the egg whites and discard the yolks. The whites will be used to brush the pastry. Whisk the egg whites until frothy and set aside. ● Separate the sheet of puff pastry into thirds. On a lightly floured surface, roll out each piece until it forms a square. In the center of the puff pastry, place a mound of turkey meat (white and dark) and cover with a third of the swiss. Fold the sides of the puff pastry over the turkey and swiss and press closed. Flip the puffy over and brush with the egg white wash. Repeat for the other two thirds of puff pastry until you have three puffies in total. ● Line a baking sheet with parchment paper and place the puffies on it, spacing them a couple inches apart. Put in the oven and let bake for around 20 minutes, or until golden brown on the outside. ● While the puffies are baking, work on the cranberry mayo. Mix the whole berry cranberry sauce together with the mayo to taste. Place in the fridge. ● When taking the puffies out of the oven, let cool for ten minutes, then serve with a dollop of the cranberry mayo.

8. Prosciutto, Arugula and Burrata Pizza​: https://www.thesecretingredientis.com/prosciutto-arugula-burrata-pizza / Tools: ● pizza stone/baking sheet

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● oil brush ● knife ● small bowl Ingredients: ● 1 pizza dough ● 2 tablespoons olive oil ● 1 clove garlic, minced ● 1/2 teaspoon dried oregano ● 4 ounces fresh mozzarella, sliced ● 8 ounces burrata ● 6 ounces sliced prosciutto ● red pepper flakes ● 1 cup arugula ● salt and pepper ● balsamic glaze Instructions: ● Preheat the oven to 500 degrees Fahrenheit. Stretch the pizza dough to fit the pizza stone. ● Brush the pizza dough with 1 tbsp olive oil. Bake for 7-9 minutes until the crust is a light golden brown. Brush with the remaining olive oil.

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● Add minced garlic and dried oregano. Top with the mozzarella slices and burrata crumble. Put the crust back in the oven and back for another 5-6 minutes until the cheese is melted and bubbling. ● Take the pizza out once more and top with the prosciutto slices. Bake the pizza once more for 5-7 minutes until the prosciutto is slightly crispy. ● In a small bowl, toss the arugula with olive oil, salt and pepper. Place the arugula on top of the pizza, and drizzle the entire dish with balsamic glaze. Sprinkle with red pepper flakes to taste and serve.

9. Cranberry Brie Pull-Apart Bread​: https://www.halfbakedharvest.com/cranberry-brie-pull-apart-bread/ Tools: ● bread knife ● small bowl ● baking sheet Ingredients: ● 1 round loaf sourdough bread ● 4 tablespoons butter ● 2/3 cup raw pecans chopped ● 3 tablespoons brown sugar ● 1 (16 ounce) wheel of brie, cubed ● 1 cup dried cranberries

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Instructions: ● Preheat the oven to 350 degrees Fahrenheit. ● Make horizontal and vertical slices in the bread to create 1-inch cubes. Do not cut all the way through the bread. ● In a small bowl, combine 2 tbsp butter with the pecans and brown sugar. Mix with your hands to create a crumble. Using the remaining 2 tbsp of butter, cut into thin slices and stuff between the bread cubes. ● Place the bread loaf on a baking sheet. Stuff the brie between the cubes, followed by the pecan crumble and the cranberries. ● Bake for 15-20 minutes or until the brie is melty and gooey. Serve.

Snacks and Treats 1. Caramel Apples​: https://sallysbakingaddiction.com/homemade-caramel-apples/ Tools: ● candy thermometer ● heavy-bottomed sauce-pan ● wooden spoon ● pastry brush ● wooden skewers Ingredients:

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● 8-9 cold apples ● 1 and 3/4 cups heavy cream ● 1 cup light corn syrup ● 2 cups packed light or dark brown sugar ● 1/4 cup unsalted butter, at room temperature ● 1/2 teaspoon salt ● 1/2 teaspoon pure vanilla extract Instructions: ● Rinse the apples to remove the waxy coating. Remove the stem and insert the skewers about ¾ of the way into the apple. ● Grease a large baking sheet. ● In a heavy saucepan, combine corn syrup, brown sugar, heavy cream, butter and salt over medium heat. Maintain the same temperature the entire time. Stir constantly with a wooden spoon until the butter is melted. Brush down the sides of the pan with a moistened pastry brush to get rid of any excess sugar, then attach a candy thermometer, making sure to not let it touch the bottom of the pan. ● Without stirring, let the mixture reach 235 degrees Fahrenheit. Remove the caramel from the heat and add the vanilla. Avoid overstirring. Let caramel cool for 10-15 minutes until slightly thickened. Dip the apples into the caramel and swirl so that the caramel fully coats the apple. Allow the caramel to set, it should take about 45-60 minutes.

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2. Corn Fritters​: https://thepetitecook.com/gordon-ramsay-inspired-sweetcorn-fritters-wit h-yogurt-dip/ Tools: ● whisk ● mixing bowl ● knife ● cutting board ● large frying pan ● spatula Ingredients: ● 1/3 cup milk ● 3/4 cup flour ● 1/2 teaspoon baking powder ● sea salt and pepper ● 1 egg (beaten) ● 3 tbsp extra virgin olive oil ● 2 green onions (thinly sliced) ● 1 1/2 red chili peppers (seeded, finely chopped) ● 4 tbsp parsley or cilantro (I know how controversial cilantro can be!) ● 1 cup sweetcorn kernels (drained and dried on paper towels) ● 1 cup greek yogurt

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● 1/2 lime juice and zest Instructions: ● Whisk together the flour, baking powder, salt and pepper in a medium bowl. Create a divot in the center of the flour mixture. ● Add the beaten egg and milk into the divot. Whisk the ingredients together to form a smooth batter. ● Add one tbsp extra virgin olive oil. Fold in the green onions, cilantro, chilli pepper and corn until just combined. ● Heat a large frying pan over medium heat. Add 2 tbsp extra virgin olive oil to the pan. ● Place a spoonful of batter into the pan for each fritter, flattening each with a spatula and spaced at least one inch apart. Cook the fritters for about two minutes on each side or until golden brown. Transfer the fritters onto a plate and serve.

For the yogurt dip: ● Mix together the yogurt, ½ red chilli pepper, the juice and zest of half a lime, 2 tbsp cilantro and salt and pepper together in a small bowl. Serve with the fritters.