Virtual Teahaus Cookbook - Spring 2021

Virtual Teahaus Cookbook Spring 2021 Sarah Lawrence College

Welcome to the second edition of the Virtual Teahaus Cookbook! Here, you can find all of the recipes we used during the Virtual Teahaus Baking Hour sessions every Monday throughout the 2021 Spring Semester at Sarah Lawrence College. We hope that you enjoy these recipes as much as we enjoyed making them with you! Thank you for bringing just a little bit of joy to a really difficult semester.

Appetizers 1) Spinach Artichoke Dip (https://natashaskitchen.com/spinach-and-artichoke-diprecipe/) Tools: ● Medium pot ● Wooden spoon Ingredients: ● 8 oz cream cheese ● 16 oz light sour cream ● 1 stick 8 tbsp unsalted butter ● 1 1/2 cups shredded Parmesan cheese ● 14 oz quartered artichoke hearts drained and coarsely chopped ● 4 oz can diced jalapeños drained ● 10 oz frozen spinach thawed and drained ● 2-3 garlic cloves pressed Instructions: ● In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble. ● Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water).

Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.

2) Crepes (https://simplyhomecooked.com/how-to-make-crepes-pe rfect-every-time-video/) Tools: ● Blender ● Rubber spatula ● Large bowl ● 9-inch non-stick pan ● Ladle ● Thin spatula Ingredients: ● 6 eggs ● 2 cups milk 2 % or whole ● 1/4 cup corn oil ● 1/2 tsp vanilla extract ● 1/4 cup granulated sugar ● Pinch of salt ● 2 cups all-purpose flour ● 1 cup boiling water ● 2 tablespoons unsalted butter for pan ● Nutella, jam or strawberries and cream for filling Instructions:

● Blend everything in a blender– In a blender add 6 large eggs, 2 cups milk, 1/4 cup corn oil, 1/2 teaspoon vanilla extract, 1/4 cup granulated sugar, a pinch of salt, and 2 cups of flour (spooned and leveled off with a knife). ● Give the batter a few pulses and scrape down the sides of the blender with a rubber spatula to loosen and flour the may have stuck to the sides of the blender. ● Now turn the blender on low speed and slowly add 1 cup of boiling water. Boiling water helps make the crepes extra light and delicate. ● Once you’ve added the hot water, turn the blender off, pour the crepe batter into a large bowl. Let it rest for at least 30 minutes at room temperature to let the gluten relax as the flour absorbs the liquids. ● Butter your pan– Bring a 9 inch nonstick pan over medium heat and brush a little bit of unsalted melted butter on top. If your pastry brush is not heatproof, just place 1/2 tablespoon of butter and swirl it around until fully melted. ● Then use a ladle to pour about 1/4 cup of the crepe batter into the pan. Tilt and swirl your pan to distribute the batter as evenly as possible. ● After about 2-3 minutes, scrape the edges of the crepe with a thin spatula and flip over the crepe and cook for another 1-2 minutes.

● Transfer the finished crepe onto a plate and continue doing this with the remaining of the batter. You should get about 35 crepes from this recipe.

3) Sausage Rolls (https://tornadoughalli.com/sausage-rolls/) Tools: ● Large baking sheet ● Large bowl ● Rolling pin ● Knife ● Small bowl ● Whisk Ingredients: ● 1 lb pork sausage ● 1 17.3 oz 2 pack box puff pastry ● 2 eggs divided ● 1/2 cup breadcrumbs ● 2 tbsp parsley ● 1 tsp thyme ● 1 tsp garlic powder ● 1 tsp onion powder ● 1/2 tsp salt ● Pinch of pepper ● 1 tbsp Water

Instructions: ● Defrost puff pastry according to package directions. ● Preheat oven to 425 degrees. ● Line a large baking sheet with parchment paper, set aside. ● In bowl mix together sausage, bread crumbs, 1 egg, thyme, parsley, onion powder, garlic powder, salt and pepper. ● Section off into 6 equal portions and set aside. ● On a floured surface unfold your pastry dough and gently roll out a little bit so it gets a little thinner then cut into 3 long rectangle sections. ● Place sausage down the center of each section leaving an inch or so of pastry on either side. ● Bring sides together and pinch to seal and pat down slightly, repeat with remaining sausage and dough. ● Cut easy "log" 6 equal portions about 2" long and then pierce the top with a knife 2 times to create venting holes. ● Place sausage rolls 2 inches apart on prepared baking sheet. ● In a small bowl whisk together egg and water and then brush on tops of the sausage rolls and bake in oven for about 20 minutes until pastry is puffed and tops are golden.

4) Baked Brie and Garlic Dip (http://www.hollyscheatday.com/baked-brie-and-garlicdip/) Tools: ● 8-inch cast-iron skillet ● Knife Ingredients: ● 13.2 Ounce Package of Brie Cheese, Rind Removed and Cubed. ● 3 Cloves of Garlic, Finely Chopped. ● 2 Teaspoons Fresh Rosemary, Chopped. ● 1 Tablespoon of Dried Thyme. ● Olive Oil For Drizzling. ● Salt and Pepper to Taste. ● 8" Cast Iron Skillet.

Instructions: ● Preheat your oven to 375 degrees F. ● Drizzle oil in your skillet. ● Remove the rind from the Brie and cut the cheese into pieces, place in your oiled skillet. ● Finely chop your garlic and rosemary and place both in a small bowl, drizzle olive oil on top and mix these ingredients together.

● Spoon your rosemary/garlic mixture over your cheese, place skillet in your oven and bake for 6-8 minutes or until cheese is melted and bubbly, sprinkle your thyme on top of the dip and serve immediately.

Soups 1) Butternut Squash Beef Stew with Cinnamon and Pomegranates (https://eatingeuropean.com/butternut-squash-beef-ste w/) Tools: ● Dutch oven/braising pan/heavy bottomed pot ● Wooden spoon Ingredients: ● 2 pounds cubed stew beef ● 1 medium butternut squash, cut into 2 inches cubes ● 1 medium yellow onion, chopped ● 2 garlic cloves, chopped ● 1 tbsp of each: minced fresh rosemary and fresh thyme ● 2 tbsp of all purpose flour ● 1 cup of red wine ● 3-4 cups of beef broth ● 2 tbsp of tomato paste ● 3 tbsp of olive oil ● 1/2 tsp of salt, plus more to taste

● 1/2 tsp of freshly ground pepper, plus more to taste ● 1 tsp of ground cinnamon ● 2 tbsp of pomegranate seeds ● 2 tbsp of freshly chopped parsley Instructions: ● In a dutch oven or braising pan, heat up the olive oil ● Add onions, rosemary and thyme and cook until onions are tender, about 3 minutes ● Add garlic and cook for another minute ● Add cinnamon, mix well ● Toss the cubes of meat with salt, pepper and flour ● Add the meat to the pot ● Cook until the beef is browned on all sides ● Add tomato paste and wine ● Using wooden spoon, scrape of all the brown bits off the bottom of the pan ● Add butternut squash and beef broth. Cover and simmer on low heat for about an hour ● Season the stew with salt and pepper ● Add pomegranate seeds and parsley ● Serve hot 2) Tomato Soup (https://bakingmischief.com/easy-tomato-soup-recipe-fo r-two/)

Tools: ● Immersion/countertop blender ● Medium saucepan ● Spoon Ingredients: ● 1 tbsp (14g) butter ● 1/2 cup diced onion ● 2 cloves garlic minced ● Pinch of red pepper flakes optional ● 1 14-ounce can tomatoes whole, cubed, or crushed ● 3/4 cup chicken broth or water ● 3 tbsp heavy cream ● Salt and pepper Instructions: ● In a medium saucepan, melt butter over medium heat.

Add onions and cook until softened, 5 to 7 minutes. ● Add garlic and red pepper and cook for 30 seconds. ● Add tomatoes. If using whole tomatoes, crush with a spoon and simmer for 10 minutes to soften. If using diced tomatoes, simmer for 5 minutes. If using crushed tomatoes, continue to next step. ● Add broth. Bring to a simmer, and cook for 15 minutes.

Remove from heat. ● If using an immersion blender, blend soup until mostly smooth. You may need to tilt the pot for the blender to

work effectively. If using a countertop blender, cool the soup for 10 minutes before transferring it to the blender and blend until smooth or mostly smooth. If soup is too thick, you can blend in a little more broth or water.

Return to saucepan. ● Stir in cream and salt and pepper to taste. Reheat over medium heat if necessary and enjoy!

Entrees 1) Spinach and Goat Cheese Quiche Tools: ● Tart/shallow pie dish ● Fork ● Sauté pan ● Large bowl ● Large spoon Ingredients: ● 6 large eggs (3 whole, 3 egg whites) ● 1 pre-made pie crust ● 2 large bunches of fresh spinach or one package of frozen ● 3 cloves of fresh garlic, minced ● 1/2 onion, finely chopped ● 2 cups shredded mozzarella/cheddar cheese

● 1 cup crumbled goat cheese ● 1 cup milk (or rice milk) ● Salt/pepper to taste ● 1 tsp olive oil Instructions: ● Preheat oven to 375℉. ● Place crust in tart/shallow pie dish. Fork bottom and place pie beads on crust so it doesn’t bubble (if you don’t have pie beads, you can use another pie dish). Bake crust for 20-30 minutes. Remove and set aside ● In a sauté pan, add 1 tsp of olive oil. Let heat. Add onions and garlic. Sauté for 3-5 minutes or until onions are translucent. Begin to add spinach and cook until it just begins to soften (2-3 minutes). You want the spinach to be softened but not wilted by the heat. ● In a large bowl, add eggs, milk, shredded cheese and goat cheese. Stir in spinach, onion and garlic mixture. Add salt and pepper. Stir together. ● Add entire mixture to your tart pan and cook for 45-50 minutes or until the top just starts to brown. If crust begins to burn, cover with pie cover or tin foil. ● Let cool for 5-10 minutes and enjoy!

2) Chicken and Waffles (https://bakerbynature.com/oven-fried-chicken-with-wa ffles-and-white-gravy/) Tools: ● Large baking sheet ● Waffle iron ● Whisk ● Hand mixer ● Large bowl Ingredients: ● 1 large boneless, skinless, chicken breast, sliced in half lengthwise ● 3 tablespoons mayonnaise ● 1 cup salt and pepper kettle-cooked potato chips, finely crushed ● 1 large egg white ● 2 tablespoons granulated sugar, divided ● 1 and 1/4 cups all-purpose flour ● 1 and 1/2 teaspoons baking powder ● 1/4 teaspoon baking soda ● 1/4 teaspoon salt ● 2 tablespoons unsalted butter, melted ● 3/4 cup plus 2 tablespoons buttermilk ● 2 tablespoons unsalted butter ● 2 tablespoons all-purpose flour

● 1/2 cup plus 2 tablespoons whole milk ● 1/4 teaspoon salt ● 1/4 teaspoon black pepper ● 2 tablespoons scallions, chopped, optional ● Maple syrup ● Sriracha Instructions: ● Preheat oven to 400℉. Line a large baking sheet with parchment paper or a silicon baking mat; set aside. ● Place the chicken breast on a clean work surface. Rub the chicken breast halves with mayonnaise then generously coat all sides of the chicken with the crushed kettle chips. Don't worry if they don't all stick! Transfer the chicken to the prepared baking sheet and bake for 15-17 minutes, or until the chicken is cooked through and the outer crust is slightly browned. Transfer chicken to a plate and store in the microwave or a warmer drawer until needed. ● While the chicken is baking, preheat your waffle iron. ● In a small bowl, using a hand mixer, beat egg white and one tablespoon of sugar on medium-speed until light and fluffy and soft peaks begin to form, about 1 minute; set aside. ● In a large bowl whisk together flour, remaining sugar, baking powder, baking soda, and salt. Make a well in the

center of the batter and pour in the melted butter and buttermilk. Whisk until mixture is smooth and no lumps remain. Using a spatula, gently fold in the egg whites, stirring just until incorporated. ● Using a 3/4 cup measuring cup, scoop batter, and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat for the second waffle. Once the waffles are done, place them on a plate and store inside the microwave or a warming drawer. ● For the white pepper gravy: In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes.

Remove from heat.

Desserts and Baked Goods 1. Butterscotch Pudding (https://thesuburbansoapbox.com/best-butterscotch-pud ding/) Tools: ● Medium saucepan ● Spoon ● Whisk ● Ladle

● Large bowl Ingredients: ● 5 tbsp unsalted butter ● 3/4 cup brown sugar ● 1/8 tsp kosher salt ● 1 1/2 cups milk ● 1 cup heavy cream ● 3 egg yolks ● 2 tbsp cornstarch ● 1/2 tsp vanilla extract Instructions: ● In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir to combine. Continue to cook, while stirring constantly, until the sugar is dissolved completely and the mixture is completely smooth caramel sauce. Turn off the heat and cool to room temperature. ● In a second saucepan, whisk together the milk, cream, egg yolks, cornstarch and vanilla until thoroughly combined over medium heat until steaming. ● Slowly ladle the caramel into the milk mixture 1/2 a cup at a time whisking constantly until all the caramel has been added. ● Continue cooking the mixture over medium heat until boiling being sure to whisk constantly until smooth.

● When the pudding has thickened enough to coat the back of a spoon, transfer to a bowl and cover tightly with plastic wrap. ● Refrigerator for 1 hour or up to 8 hours. ● Serve immediately or transfer to an airtight container and refrigerate up to 5 days.

2. Irish Soda Bread (https://savingdollarsandsense.com/irish-soda-bread/) Tools: ● Baking sheet ● Large bowl ● Whisk ● Knife ● Pastry brush Ingredients: ● 4 cup Flour ● 4 tbsp Sugar ● 1 tsp Baking Soda ● 1 tbsp Baking Powder ● 1/2 tsp Salt ● 1/2 cup softened Butter ● 1/4 cup melted Butter ● 1 1/4 cup Buttermilk ● 1 Egg

Instructions: ● Preheat oven to 375℉. ● Grease a baking sheet. ● Mix together flour, sugar, baking soda, baking powder and salt. ● Add 1/2 cup butter, 1 cup buttermilk and egg to dry ingredients and mix until combined. ● Flour work surface. ● Turn out dough and knead briefly. ● Shape dough into a round shape and place on prepared sheet. ● Whisk together 1/4 cup melted butter with 1/4 cup buttermilk. ● Brush loaf with buttermilk mixture. ● Cut an X in the top of the loaf. ● Bake 45 minutes or until toothpick inserted into the middle comes out clean. ● Brush with buttermilk mixture every 15 minutes or so while baking.

3. Caramel Pecan Coffee Cake (https://cookiesandcups.com/caramel-pecan-coffee-cake/ ) Tools: ● 9.5-inch deep-dish pie plate

● Large bowl ● Large spoon ● Small bowl Ingredients: ● 1-3/4 cups all-purpose flour ● 2 (1/4- ounce) envelopes Fleischmann’s® RapidRise Yeast ● 2 tablespoons sugar ● 1/2 teaspoon kosher salt ● 3/4 cup very warm water (120° to 130°F) ● 2 tablespoons butter, melted ● Cinnamon Sugar Topping: ○ 1/4 cup granulated sugar ○ 1 teaspoon ground cinnamon ● Caramel Pecan Topping: ○ 1/3 cup Karo® Light OR Dark Corn Syrup ○ 1/3 cup brown sugar ○ 2 tablespoons butter, melted ○ 1/2 cup chopped pecans Instructions: ● Coat a 9.5- inch deep dish pie plate with nonstick spray.

Set aside. ● In a large bowl combine flour, yeast, sugar, salt, water, and butter. Stir until a thick dough-like batter forms.

Spread this into the prepared dish.

● Combine the sugar and cinnamon together and sprinkle on top of the cake batter. ● For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Spread this evenly on top of the cinnamon sugar layer. ● Bake by placing in a COLD oven; set temperature to 350°F. Bake for 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

4. Blackberry Peach Skillet Cornmeal Cake (https://sallysbakingaddiction.com/blackberry-peach-skill et-cornmeal-cake/) Tools: ● 10-12 inch oven-safe skillet ● Large bowl ● Whisk ● Handheld/stand mixer ● Spoon ● Knife Ingredients: ● 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled) ● 1/2 cup (60g) yellow cornmeal ● 1 teaspoon baking powder ● 1 teaspoon baking soda

● 1/2 teaspoon salt ● 1/2 cup (115g) unsalted butter, softened to room temperature ● 1 cup (200g) packed light or dark brown sugar ● 2 large eggs, at room temperature ● 1 teaspoon pure vanilla extract ● 2/3 cup (160ml) buttermilk, at room temperature* ● 1 peach, peeled and chopped ● 1 cup (115g) fresh or frozen blackberries (do not thaw) ● optional: coarse sugar for topping Instructions: ● Preheat the oven to 350°F (177°C). Lightly butter a 10-12 inch oven-safe skillet. Alternatively, you can use a 10-inch springform pan. 9-inch will be a little too small. ● Make the cake: Whisk the flour, cornmeal, baking powder, baking soda, and salt together. Set aside. ● Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium-high speed until combined.

Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still

running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Finally, fold in the fruit. The batter will be slightly thick. Spread into prepared skillet. Sprinkle with coarse sugar, if desired (and an extra blackberry or two!). ● Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If baking in a 12-inch skillet, the cake shouldn’t take longer than 30 minutes since it will be thinner. ● Remove from the oven and allow to slightly cool on a wire rack before icing and serving. ● Make the icing: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. You can see a visual in my How to Brown Butter post. Once browned, remove from heat immediately and cool for 5 minutes. The butter will eventually solidify, so don’t let it sit too long. After 5 minutes, whisk in the rest

of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired.

Likewise, add more milk to thin out if needed. ● Drizzle over cornmeal cake. Slice and serve warm or you can wait until it’s full cool to room temperature.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

5. Lemon Pudding Cakes (https://sallysbakingaddiction.com/lemon-pudding-cakes /) Tools: ● 6-7 six-ounce ramekins ● Large baking pan ● Whisk ● Large bowl ● Handheld/stand mixer ● Spoon ● Tongs Ingredients: ● 3 large eggs, separated ● 3/4 cup (180ml) whole milk, at room temperature ● 2 tbsp (30g) unsalted butter, melted and slightly cooled ● 2 tsp lemon zest

● 1/2 cup (120ml) fresh lemon juice, at room temperature (about 3 large lemons) ● 1 tsp pure vanilla extract ● 1/3 cup (41g) all-purpose flour (spoon & leveled) ● 1/4 tsp salt ● 1 cup (200g) granulated sugar, divided ● optional: 1 tbsp confectioners’ sugar for dusting and/or fresh berries and lemon slices Instructions: ● Preheat oven to 350°F (177°C). Grease 6-7 six ounce ramekins with butter or nonstick spray. Place into a large baking pan or casserole dish. The cakes will bake in a water bath inside the casserole dish. ● Whisk egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract together in a large bowl. Whisk in the flour, salt, and 3/4 cup (150g) of sugar until combined. Set aside. ● In a medium bowl using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high high speed into soft foamy peaks, about 1-2 minutes. Sprinkle the remaining 1/4 cup (50g) of sugar on top, then beat into stiff glossy peaks, about 1-2 minutes. (Stiff peaks hold their shape when you lift the beaters/whisk.)

● Spoon about 1/3 of the egg whites into the lemon batter.

Working slowly and carefully so as not to deflate the egg whites, gently fold together until combined. Gently fold in another 1/3 of the egg whites until combined, then fold in the remaining egg whites. Batter will be thick and airy. ● Divide between greased ramekins, filling nearly to the top. In all my recipe testing, I got either 6 or 7 cakes from this amount of batter. (Depended on how much the egg whites deflated.) ● Add water for water bath: Without splashing into the ramekins, slowly pour hot water into the casserole dish around the ramekins, about halfway up the sides of the ramekins. If it’s easier, you can transfer the casserole dish to the oven first, then carefully pour in the hot water. ● Carefully place the casserole dish/baking pan in the oven. Bake until the lemon cakes are puffy and lightly browned on top, about 35-40 minutes. ● Using tongs or an oven mitt, remove the cakes from the casserole dish and place on a wire rack set over a baking sheet or kitchen towel to catch any dripping water. Cool cakes for 15-20 minutes before serving. You can serve warm or wait until they cool to room temperature.

● Garnish with confectioners’ sugar and/or fresh berries or lemon slices, if desired. ● Cover leftover cakes tightly and refrigerate for up to 3 days. Warm in the microwave, if desired, before enjoying.