Culinary Arts

Summer 2019 Recipe Collection

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Dear Wekeela Chefs, It has been a pleasure spending summers cooking up a storm in the Culinary Arts kitchen. We all put on our Camp Wekeela Culinary Arts aprons and made many scrumptious recipes. We started off on a sweet note this summer with Cupcake Surprise, which included Blueberry Tortlettes, using Maine’s own fabulous blueberries. Parfait Paradise week brought us decadent Pudding Parfaits, along with Fresh Fruit and Greek Yogurt parfaits! During Mexican Soul Food week, campers made Chicken Tinga Tacos, fresh Guacamole, Pico de Gallo and Cheese Nachos. For the Wonders of Watermelon week, campers young and old learned there are many different ways to enjoy this summer staple. Campers prepared watermelon slices with fresh herbs and kosher salt and they also ate watermelon with arugula, feta cheese and fresh balsamic glaze. Many campers were surprised to learn they even liked their watermelon spiced up and served with fresh lime crema. For Lovin’ the Lava week, we baked up (and thoroughly enjoyed) endless Molten Lava cupcakes. Mediterranean Vacation week was spent enjoying fresh Israeli Salad, fresh Baked Falafel Balls and Easy Hummus. This summer we continued our tradition of guest chefs. Utilizing their passion for cooking and baking, they introduced everyone to Pumpkin Bread, Key Lime Pie and Blueberry pies, and of course, Gretchen’s Famous Chocolate Chunk Cookies. As always, our goal is to be safe and have fun in the kitchen, while exposing the campers to new recipes and flavors. We made everything from scratch! We practiced food and kitchen safety, learned chopping and measuring skills and took extra care to accommodate our campers with food allergies. We were thrilled to see that once again, the campers were trying new things and even liking certain foods, they previously wouldn’t try (#spicedwatermelonfries). Adventurous palates were formed this summer at Wekeela. The campers are well on their way to being culinary superstars! We thank you for giving us the opportunity to share our love of cooking and eating whole foods with your children. We hope that you enjoy preparing the recipes and the delightful conversation and bonds that are formed when you gather around a table to “break bread” as a family. In good health. Best wishes from our Wekeela Culinary Arts Kitchen to yours, Jodi Berland, Culinary Arts Dept. Head Alex Tesson, Emilee Fenster and Alexandra Simic, Staff Members

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SUMMER 2019 RECIPE COLLECTION

Table of Contents:

Week One: Cupcake Surprise BLUEBERRY TORTLETTES (pg 4)

OREO BROWNIE CUPCAKES (pg 4)

Week Two: Parfait Paradise GREEK YOGURT PARFAIT (pg 5)

DECADENT PUDDING PARFAIT (pg 5)

Week Three: Mexican Soul Food CHICKEN TINGA TACOS (pg 6)

CHEESE NACHOS (pg 7) GUACAMOLE (pg 7)

PICO DE GALLO (pg 7)

Week Four: The Wonders of Watermelon SPICED WATERMELON FRIES + LIME CREMA (pg 8)

SALTED HERBED WATERMELON SLICES (pg 8) WATERMELON, FETA, AND ARUGULA SALAD (pg 8)

Week Five: Lovin’ the Lava MOLTEN LAVA CUPCAKES (pg 9)

Week Six: Mediterranean Vacation ISRAELI SALAD (pg 10)

BAKED FALAFEL BALLS (pg 11) EASY HUMMUS (pg 11)

Bonus Favorite Recipes:

WHOOPIE MADNESS! Classic Chocolate Whoopie Pies, pg 12

Classic Marshmallow Filling, pg 12 Bashed Banana Whoopie Pies, pg 13

Milk and Honey Filling, pg 13

ASIAN FUSION! California Roll, pg. 14

Bubble Tea, pg 15

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BLUEBERRY TORTLETTES

Not quite a muffin, not quite a tart, these mini tortes are the perfect refreshing treat if you’re craving baked goods on a sizzling summer day. Best served with a glass of cold lemonade. Makes roughly 24 tortlettes 1 cup sugar ¾ cup + 2 tablespoons flour 1 stick butter 2 eggs 1 teaspoon baking powder 1 teaspoon vanilla 1 teaspoon cinnamon (*secret ingredient) 1-pint blueberries Preheat oven to 350º Add all ingredients in a large bowl, mix well until fully blended Using a small ice cream scoop, fill cupcake tins with batter. Silicone cupcake wrappers tend to work better than disposable paper ones. Bake for 20 minutes. Serve immediately.

OREO BROWNIE CUPCAKES

Easy to make and even easier to enjoy, these cupcakes combine every chocolate lover’s two favorite snacks: Oreos and brownies. Make sure to serve these with a glass of milk! 1 cup crushed Oreos 2 cups sugar 4 squares unsweetened chocolate 1 cup butter 3 eggs, beaten 1 teaspoon vanilla 1 cup flour ¼ teaspoon salt Preheat oven to 350º In a pot, melt the chocolate and butter over medium heat. Add in the sugar, eggs, and vanilla. Stir well. Mix flour and salt in gradual-ly. Add in crushed Oreos and mix well. Using a small ice cream scoop, fill cupcake tins with batter.

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Week Two: Parfait Paradise

GREEK YOGURT PARFAIT

These Greek yogurt parfaits are an excellent way to both healthily indulge a craving for sweets, as well as show off your artistic side; “parfait runways” were a regular occurrence this summer for campers who wanted to show off their complex layered desserts. Plain Greek yogurt Fresh blueberries Fresh strawberries, cut into pieces Granola Shredded coconut Chocolate chips Cinnamon, to taste Honey, to taste In a clear serving glass, layer yogurt, fruit, granola, chocolate chips and shredded coconut. Add cinnamon & honey as you wish.

DECADENT PUDDING PARFAIT On the other end of the parfait spectrum lies the aptly named “decadent” pudding parfait. Rich and chocolatey, this treat is sure to satisfy the strongest of sweet tooths. Vanilla or chocolate pudding…or both! Chocolate chips Mini marshmallows Crumbled Oreos Fresh strawberries, cut into pieces Shredded coconut Chocolate sauce In a clear serving glass, layer pudding, chocolate chips, marshmallows, crumbled Oreos, strawberries and shredded coconut. Add drizzled chocolate sauce as you wish.

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Week Three: Mexican Soul Food

CHICKEN TINGA TACOS These hearty tacos became an instant classic this summer, and for good reason; bursting with flavor and tons of fun to make, these tacos are an excellent dish for any event, from a picnic lunch to an afternoon snack. The hardest thing about making these is only eating one. Makes 10 tacos 1 tablespoon olive oil 1 cup roughly chopped sweet onion 1 chopped chipotle pepper in adobo sauce 1 teaspoon dried oregano ½ teaspoon ground cumin ¾ cup crushed fire-roasted tomatoes ¼ cup chicken stock ½ teaspoon kosher salt 3 cups shredded cooked chicken For Serving: 10 tortillas, soft or hard ¼ cup chopped cilantro 1 lime, cut into wedges Heat a large pan over medium. Once warm, add oil and onion, and sauté until tender, stirring occasion-ally. Stir in chipotle pepper, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer and cook for 7 minutes. Place the mixture in a high-powered or regular blender, and blend until smooth. Return the blended sauce to the pan over low heat. Add the chicken, cover the pan, and cook for 5 minutes. Taste and add salt if necessary. To serve, place chicken into tortillas, then top with cilantro, and serve with a lime wedge for squeezing.

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CHEESE NACHOS

Who doesn’t love nachos? This classic Mexican snack pairs well with our guacamole and Pico de Gallo recipes, which you can find below. Great for an evening with friends, or a solo binge if that’s what floats your boat. Serves 10-15 1 large bag tortilla chips 1 large bag shredded cheddar cheese Preheat oven to 350º. Line a deep baking tray with aluminum foil, then cover with wax paper. Lay down a layer of chips until the bottom of the tray is completely covered, then generously sprinkle cheese on top. Repeat as desired. Bake until cheese is melted and begins to brown. Serve immediately.

GUACAMOLE

Makes 4 servings 2 Hass avocados 2 roma tomatoes, seeded and diced ½ jalapeno pepper, seeded and minced (optional) ¼ red onion, finely chopped 2 tbsp fresh cilantro, chopped ¼ lime, juiced ¼ tsp salt Pepper, to taste Combine all of the ingredients into a bowl and mash together until smooth. Add additional lime juice or salt, if needed.

PICO DE GALLO

4 vine ripe tomatoes, seeded and chopped 1 jalapeno pepper, seeded and finely chopped 1 small white onion, chopped Salt to taste ½ cup cilantro leaves, finely chopped Combine all of the ingredients into a bowl and mix. Add additional salt if needed.

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Week Four: The Wonders of Watermelon

SPICED WATERMELON FRIES + LIME CREMA

“Huh? Watermelon, chili powder, lime and sour cream? What on earth are we making?” Trust us, this dish is a Wekeela favorite for a reason. Refreshing and unique, the combination of bold spices, juicy watermelon, and tart lime crema is unlike any other you’ve ever tried. 1 small seedless watermelon ½ cup sour cream 1 teaspoon chili powder 1 lime zested and juiced ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon salt Cut a small seedless watermelon into 3 by ½ inch sticks. Mix chili powder, coriander, cumin, and salt. Sprinkle over watermelon. Stir sour cream with the zest and juice of 1 lime and a pinch each of ground cumin and salt. Serve watermelon with crema poured on top or in a side container for dipping.

SALTED HERBED WATERMELON SLICES

“Watermelon, salt, and herbs? What?” Similar to the previous recipe, but much simpler in its prepa-ration, this dish combines savory ingredients with watermelon, resulting in a surprisingly delicious mix. Great for a 5-minute summer snack. 1 seedless watermelon, cut into wedges ½ cup kosher salt ½ cup fresh basil 2 tablespoons fresh tarragon Pulse salt, basil, and tarragon in a food processor until finely chopped. Sprinkle on watermelon wedges. Enjoy!

WATERMELON, FETA AND ARUGULA SALAD

“Seriously? Watermelon and cheese? Does watermelon just go well with everything?” Yes. The an-swer is yes. Serves 8 1 package baby arugula 8 cups ¾ inch cubes seedless watermelon 1 - 7oz package crumbled feta cheese 2 tablespoons balsamic vinegar glaze Arrange the arugula on a large platter. Scatter watermelon cubes and feta on top. Drizzle with balsamic glaze. Add salt and pepper if needed.

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Week Five: Lovin’ the Lava

MOLTEN LAVA CUPCAKES

For those with an insatiable chocolate craving, look no further than our universally loved mol-ten lava cupcakes. They’re crispy on the outside, gooey on the inside, and incredibly rich throughout. Make sure to have a glass of milk ready when you dig into these. Makes 12-14 cupcakes 8 ounces semisweet chocolate chips ½ cup sweetened butter (1 stick) ½ tsp vanilla extract ½ cup sugar 3 tbsp flour ¼ tsp salt 4 eggs 1 tbsp cocoa powder Preheat oven to 375 degrees F. Melt the chocolate and butter in a double boiler, if you have one, or in a saucepan. Stir in the vanilla. Transfer to a large mixing bowl. Add the eggs to the melted chocolate mix-ture, one at a time, fully incorporating each egg before adding the next. Sift into the mixture the sugar, cocoa pow-der, flour and salt. Beat at high speed for approximately 4 minutes until batter is creamy and lightens in color. Using a 2-inch ice cream scoop, fill lined muffin tin(s) with batter. Chill in the refrigerator for at least 20 minutes. Bake at 375 degrees F for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. Remove from oven, let cool and sprinkle

with confectioner sugar.

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Week Six: Mediterranean Vacation

ISRAELI SALAD Countless campers came into culinary during week six claiming they hated tomatoes and cucumbers, but after trying this delicious salad, many minds were changed. Best served with toasted pita, this salad is simple and easy to make, but results in an amazing combination of flavors and textures. Serves roughly 6 1 lb Persian cucumbers, diced 1 lb fresh ripe tomatoes, seeded and diced 1/3 cup minced red onion (optional) ½ cup minced fresh parsley 3 tbsp fresh lemon juice Salt to taste (about ½ tsp) Seed and dice the cucumbers and tomatoes. Place into a large mixing bowl with all the other ingredients. Mix until well coated with parsley, olive oil, lemon juice and salt. Serve at room temperature or chilled.

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BAKED FALAFEL BALLS

These little bites are packed with flavor, and pair excellently with the Israeli salad described above. Eating these outside on a balmy day will make you feel like you’re snacking in Tel Aviv!

Makes about 24 falafel balls

1 bunch fresh parsley (2 cups chopped) 3 large cloves garlic 1 large lemon (2 ½ tbsp. juice) ½ tsp sea salt ½ tsp ground black pepper 1 ¼ tsp ground cumin 1 15oz can chickpeas, well rinsed and drained ¼ cup gluten free oat flour Preheat oven to 375 degrees F.

Add parsley, garlic, lemon juice, cumin, salt and pepper to a food processor and mix to combine.

Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.

Transfer to a mixing bowl and add oat flour and mix again until a loose dough is formed that is firm enough to be handled. Taste and adjust seasonings as needed.

Use 1-inch ice cream scoop to make approximately 24 falafel balls. Place on a foil-lined baking sheet and refrig-erate for 15 minutes to firm up.

Optional Step: For a little extra crust on the outside, be-fore baking, heat a large skillet over medium heat and add 2 tbsp olive oil. Coat pan and add falafel. Carefully flip once until golden brown on outside.

Place on cooking sheet and bake in oven for 25-35 minutes. The longer you cook the firmer they will get. Serve immediately.

EASY HUMMUS

A match made in heaven with warm pita bread or carrot sticks, this hummus is incredibly easy to make, but still tastes like an authentic Mediterranean delicacy. Serves roughly 6 1 15 ounce can chickpeas, drained & rinsed, (reserve liquid) 2 tablespoons fresh lemon juice 1 tablespoon olive oil ½ teaspoon ground cumin ½ teaspoon salt 1 clove fresh garlic, crushed Blend all ingredients in a food processor and pulse until blended. Stream reserved liquid into the mixture as it blends until desired consistency is achieved.

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WHOOPIE MADNESS! CLASSIC CHOCOLATE WHOOPIE PIES

FUN FACT: The whoopie pie is the official state treat of Maine. Blueberry pie is the official state desert of Maine. Makes 12 large whoopie pies or 24 small whoopie pies

½ cup (1 stick) sweetened butter, softened

1 cup dark brown sugar

1 tsp vanilla extract

1 large egg

2 cups all-purpose flour

½ cup unsweetened cocoa

1 ¼ tsp baking soda

1 cup buttermilk

pinch of salt Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Put the butter, sugar and vanilla extract in a large bowl and beat together until light and fluffy. Beat the egg into the mixture. Sift the flour, cocoa, baking soda and salt into the bowl and stir together. Add the buttermilk and stir until com-bined. Using an ice cream scoop, scoop the batter onto the parchment lined baking sheets. Allow room for spreading. Bake in the preheated oven for 10-12 minutes, until firm to the touch. Transfer to a wire rack and let cool.

CLASSIC MARSHMALLOW FILLING

Enough for 12 large whoopie pies or 24 small whoopie pies

1 cup confectioner sugar

2/3 cup marshmallow fluff

½ cup (1 stick) sweetened butter, softened

1 tsp vanilla extract Sift the confectioner sugar into a bowl. Put the butter and marshmallow fluff in an electric mixer bowl and beat together until light and fluffy. On a low speed, gradually add the confectioner sugar. Add the vanilla extract and beat together for an additional 3 minutes, until combined. Spread the filling between two halves of the whoopie pies.

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BASHED BANANA WHOOPIE PIES Makes 12 large whoopie pies or 24 small whoopie pies

2 ripe bananas

1 tsp lemon juice

½ cup (1 stick sweetened butter), softened

1 cup light brown sugar

1 tsp vanilla extract

1 extra large egg

2 cups all purpose flour

½ tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

pinch of salt

3 tbsp sour cream Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Place bananas into a bowl. Add lemon juice and mash together with a fork until smooth. Put the butter, sugar & vanilla extract in an electric mixer bowl and beat together until light and fluffy. Beat in the egg. Sift the flour, cinnamon, baking powder, baking soda & salt into the bowl and stir together. Add the mashed bananas and sour cream and stir until combined. Using a level ice cream scoop (we used a 1 inch scoop) put the batter onto the parchment lined baking sheets. Bake in the oven for 10 minutes, until firm to the touch. Transfer to a wire rack and let cool.

MILK & HONEY FILLING

Enough for 12 large whoopie pies or 24 small whoopie pies

½ cup plus 1 tbsp sweetened butter, softened

3 cups confectioner’s

sugar

1 tbsp milk

1 tbsp honey Place the butter in a large bowl. Sift in the confectioner’s sugar. Add the milk and honey and beat together until smooth. Spread the filling between two halves of the whoopie pies.

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CALIFORNIA ROLL FUN FACT: A culinary arts highlights of the 2019 summer was the Asian Fusion cooking class. Campers made several fantastic delicacies. One of the favorites was sushi. Try making some sushi at home! Here’s how: Ingredients:

2 cups sushi rice, rinsed and drained

2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1/2 teaspoon salt

2 tablespoons sesame seeds, toasted

2 tablespoons black sesame seeds

Bamboo sushi mat

8 nori sheets Directions: In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved. Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrig-erate.) Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet. Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll. Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredi-ents to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired. Note: Look for nori sheets in the international foods section.

This sushi made by Wekeela Pioneer Campers!

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Bubble Tea Bubble tea, also known as boba tea, is a tea-based drink flavored with milk or fruit (or sometimes both!) with marble-sized tapioca balls mixed in. These iconic little pearls are what distinguishes boba tea from other drinks—they’re soft, chewy and seem to burst in your mouth. The drink is typically served cold How do you make bubble tea? To make bubble tea at home, you’ll need tea, tapioca pearls, a sweetener, and if desired, milk or fruit juice. You can find the pearls at a local Asian market, in the ethnic food aisle of your local grocery store

Ingredients: 1 cup tapioca pearls (found in the dry goods section in Asian groceries)

4 cups freshly brewed black tea. We recommend children only have decaf tea.

1 tablespoon sugar

Ice cubes, for shaking

1/2 cup whole milk (or milk substitute) Directions: Bubble Tea Recipe Boba tea is a highly customizable beverage, so there’s no one way to make it. This basic bubble tea recipe can be tweaked to fit your taste. Step 1: Prep the Tapioca Pearls First, you’ll want to prepare the tapioca pearls. Most brands sell the pearls hard, so you’ll need to boil or soak them before adding to the tea. And how do you boil tapioca pearls? Well, that depends on the brand and how dehydrated they are. Follow package instructions for the best results. Step 2: Brew Your Tea Next, brew your tea. We recommend brewing a little stronger than if you planned to drink it plain. Steep for about 5 minutes, then discard the tea leaves or bags. If you want sweetened boba tea, add sugar—one spoonful at a time - to the warm tea until you reach the desired sweetness. Stir thoroughly to dis-solve the sugar. Step 3: Add Flavor To prepare the tea, place the softened tapioca pearls in a tall glass. Then, in a separate glass or cocktail shaker, shake the tea and any other add-ins over ice. Pour into the prepared glass and serve with wide straws. For a creamy tea, add a splash of your favorite milk, soy milk or oat milk or use a substitute powder and stir it in. For a fruity tea, add in your favorite fruit juice. Popular Bubble Tea Flavors Take your boba tea to the next level with one of these fun flavors. Get creative! Strawberry—Use strawberry flavored tea, garnish with fresh strawberries. Matcha—Use matcha green tea powder. Mango—Add a little mango nectar, garnish with fresh mango. Search the Internet with parent supervision to learn more ways to use tropical fruit and bubble tea recipes. Bonus: How to make tapioca pearls. If you want to make homemade tapioca pearls, just mix 2 parts tapioca starch with 1 part boiling water (with parent or guardian supervision). Mix together until you achieve a dough-like consistency. Form the dough into small pearls, then boil over medium-high heat. When the boba reaches your desired consistency, remove them from the pan and add to the tea.

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Dear Wekeela Families, We hope you enjoy this special cookbook chocked full of fantastic recipes and great photos. Congrats to our “Golden Spoon” recipients, (pictured below) who were chosen and awarded for their passion in culinary arts with a trip to the Asian Fusion restaurant, “Sea 40” in Lewiston, Maine. Remember, do not leave children unsupervised while cooking or baking. And make sure to cook up a storm!! Be creative and adventurous in your home kitchen. We hope to see you again for our 24th season, summer 2020!! Until then, share and enjoy the delicious recipes you made this past summer in our We-keela Culinary Arts kitchen. We love our culinary campers!! All the best, Lori and Ephram Ph. 201.612.5125 Fax. 201.701.0204 ephram@campwekeela.com lori@campwekeela.com Summer Address: 1750 Bear Pond Road, Hartford, ME 04220-5527 Ph: 207.224.7878 Fax: 207.224.7999 www.campwekeela.com