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Global Connections
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RECIPES
Moroccan Carrot Salad
African Peanut Soup
Vodka Sauce
German Meatballs
Colombian Rice Pudding
Russian Chocolate Chip Cookies
French Chocolates
Rhubard Crunch
Chocolate Éclair Cake
Dutch Apple Cake
Chilean Dulce de Leche Sweets
SPECIAL THANKS
Special thanks to those who contributed a recipe(s) for our first International Women’s Night Cookbook.
Joanne Green
Clara Hensel
Ellie Labrin
Susan Lane
Denise McCann
Claudia Prieto
Laura Reidy
Irina Rudenko
Sarah Russell Hankins
Vicki Spadaccio
COOKBOOK 1st edition
Women’s International Night 2014
CARROT SALAD (MOROCCO)
Ingredients Directions
6 large carrots, grated Combine all ingredients in a bowl.
Chill for at least a half hour before serving.
Variation: Add 2 or 3 oranges, peeled and diced.
Omit olive oil.
¼ cup sugar
3 Tbsp. lemon juice
3 Tbsp. olive oil
1-2 Tbsp. orange flower
water
½ tsp. cinnamon
AFRICAN PEANUT SOUP (WEST AFRICA)
Ingredients Directions
2 lg. peeled & cubed sweet
potatoes
Heat a large Dutch oven coated with cooking spray. Add sweet potato, onion, bell pepper and garlic. Cook 5 minutes. Stir in next 5 ingredients. Simmer 20-30 minutes. Stir in coconut milk, chicken and peanut butter. Cook about 5 minutes until chicken is cooked through. The choice of salsa dictates how spicy the soup will be. Don’t add the peanut butter and coconut milk until the end. If you add it early, you don’t get the great taste. Garnish with chopped cilantro and chopped peanuts (optional).
1 chopped onion
1 diced red bell pepper
3 cloves garlic, minced
1 c. bottled salsa
1 T. ground cumin
2 ½ c. chicken broth
2 – 15 oz. cans black beans,
drained & rinsed
2 chicken breasts, cubed
1 can coconut milk
¾ c. peanut butter (crunchy
or smooth)
VODKA SAUCE FOR PASTA
Ingredients Directions
2 T Olive Oil Note: T=Tablespoon; t=teaspoon; c=cup
Sauté the olive oil, shallots or green onions, and red pepper
Add the vodka, and simmer, about 2-3 min
Add the tomato sauce, and boil about 2 min
Add the Asiago cheese and basil, and stir until blended
Cook pasta and add sauce. Favorite pastas with sauce are Angel Hair and Penne.
¼ c Chopped shallots or green
onions
¼ t dried, crushed red pepper
½ c Vodka (the cheapest you can
find works great!)
¾ c Whipping cream
¾ c Tomato sauce
2/3 c Asiago cheese, grated
(parmesan can be substituted)
2T Fresh basil, or 2 t dried basil
DEUTSCHE FRIKADELLEN / MEATBALLS (GERMANY)
Ingredients Directions
5 slices of bread Required working time: 20 minutes Difficulty: easy Calories: 392 Soak and squeeze the bread. Prepare a mixture from all the ingredients. Form 18 meatballs and put them next to each other on a greased cookie sheet (or use baking parchment). Place the meatballs into the preheated oven for 15 minutes (435°F), turn them once and leave them in the oven for another 10 minutes.
3 onions (chopped)
2 bunches of parsley
(chopped)
2lb of minced beef
3 eggs
3 tablespoons of mustard
Salt and pepper
ARROZ CON LECHE / RICE PUDDING (COLOMBIA)
Ingredients Directions
½ c long grain rice Boil 1 cup of water; Once boiling, add the ½ cup rice, lime peel, and cinnamon sticks to cook
Once most of the water has evaporated, add 1 can of condensed milk along with 3 cans of water (use the can of condensed milk to measure the water)
Stir constantly until desired thickness over med-low heat (can vary 20 – 40 minutes of stirring)
Add to a glass dish pan and let cool for at least an 1 hour before placing on the fridge
When ready to serve, sprinkle with cinnamon powder and raisins (optional). Best served cold.
1 cup water
2 Lime peel slivers
2 cinnamon sticks
1 can of condensed milk
Cinnamon powder
Raisins (optional)
RUSSIAN CHOCOLATE CHIP COOKIES
Ingredients Directions
2 eggs Mix sugar with eggs
Add soft butter and mix again.
Add enough flour to make dough pliable consistency.
Roll into 1.5” balls.
Place on cookie sheet about 1-2” inches apart.
Press cookie slightly before pressing one chocolate chip
in the center.
Bake 20 minutes at 350.
1 cup sugar
2 sticks of butter
2 cups of flour (or enough
to good consistency
1 bag of chocolate chips
LES QUATRES MENDIANTS (FRANCE)
Ingredients Directions
Bittersweet Chocolate,
coarsely chopped
Line small tart molds with aluminum foil.
Melt chocolate and pour into tart molds.
Let the chocolate cool for a few minutes.
Place the various nuts and raisins over the tops.
When hardened, lift them out of the molds and remove foil.
Store covered in the refrigerator.
Whole Almonds, lightly
roasted
Pine Nuts, lightly roasted
Pistachios, unsalted
Walnuts, lightly roasted
Hazelnuts, lightly roasted
Golden raisins
RHUBARD CRUNCH (PENNSYLVANIA)
Ingredients Directions
Bittersweet Chocolate,
coarsely chopped
Preheat oven to 350 degrees. Butter an 8” square pan.
Mix rhubarb, sugar, cinnamon, salt and water and place in pan.
Mix oats, flour, brown sugar and cut in butter with two knives until crumbly. Place mixture on top of the rhubard.
Bake 45 minutes. Cut into squares. Serve hot or warm with ice cream or whipped cream.
Whole Almonds, lightly
roasted
Pine Nuts, lightly roasted
Pistachios, unsalted
Walnuts, lightly roasted
Hazelnuts, lightly roasted
Golden raisins
CHOCOLATE ÉCLAIR CAKE (USA)
Ingredients Directions
Graham Crackers, 1 box Butter a 9 x 13 inch pan.
Line with one layer of graham crackers
In bowl, mix milk and pudding. Beat together at medium speed until blended.
Add Cool Whip and mix until blended.
Pour ½ of pudding mixture over crackers.
Cover with another layer of graham crackers.
Pour remaining ½ of pudding mixture over graham crackers and top with another layer of graham crackers.
Refrigerate two hours
Cool Whip, 1 container (9
ounces)
Milk, 3 ½ cups
French vanilla instant
pudding, 2 small packages
FROSTING (CHOCOLATE ÉCLAIR CAKE)
Ingredients Directions
Redi-blend unsweetened
chocolate, 2 packages
Note: T=Tablespoon; t=teaspoon; c=cup
Blend all frosting ingredients together in a bowl.
Frost cake
Refrigerate whole éclair 24 hours before serving.
Vanilla, 2 t
White Karo syrup, 2 t
10x sugar (confectioner’s
sugar), 1 ½ cups
Milk, 3 T
Margarine, 3 T, softened
DUTCH APPLE CAKE (PENNSYLVANIA)
Ingredients Directions
½ c butter Preheat oven to 350oF. Cream butter in medium-sized bowl.
Add sifted dry ingredients and mix lightly into a crumbly dough.
Add egg and mix lightly into a sticky dough.
Press dough onto bottom of a greased 9” round or square baking pan, extending the dough about ½” up the sides of the pan. (If the dough sticks to your fingers, dip them in flour as you pat the dough into a crust).
Arrange apple slices in overlapping concentric circles on top of dough.
Mix dry ingredients for topping in a small bowl; work in the butter using your fingers to make a crumbly mixture. Spread the topping onto the fruit.
Bake for 30-35 minutes. This is superb served warm but also good left over the next day. Serves 8, more or less.
*Depending on the season, this cake is also great made with slices of peeled peaches or with blueberries.
1 ¼ c flour
1 tsp baking powder
¼ tsp salt
1 tbs sugar
1 egg
2 apples
(peeled/cored/sliced)*
Topping
¾ c sugar
1 tbs flour
½ tsp cinnamon (or more to
taste)
3 tbs butter
EMPOLVADOS CON MANJAR (CHILE) (DUSTED SWEETS WITH DULCE DE LECHE)
Ingredients Directions
para la masa [for the dough]
5 huevos [5 eggs]
5 cucharadas de azúcar
[5 tablespoons of sugar]
5 cucharadas de harina
[5 tablespoons of flour]
Precalienta el horno a 200ºC
[Preheat the oven to 400ºF]
Bate las yemas con dos cucharadas de azúcar hasta que estén
blanquesinas y espumosas (punto rubans). En otro bol bate las claras
a nieve con 3 cucharadas de azúcar. Agrega este merengue sobre las
yemas e incorpora la harina cernida con movimientos envolventes.
[Beat the yolks with two tablespoons of sugar until they are white and
foamy. (If you raise a full spoon, you should be able to drizzle it to
form ribbons o letters.) In another bowl beat the egg whites with 3
tablespoons of sugar until it is thick and foamy. Add this meringue
over the yolks and incorporate the sifted flour with broad strokes.]
Pon la masa en tu manga pastelera y forma los empolvados sobre
papel apto para el horno. Hornea durante 5 a 7 minutos. Despeja las
masas del papel y una vez frías únelas con manjar.
[Put the ‘dough’ in a pastry sleeve and form the pastry on paper
appropriate for the oven. Bake 5 to 7 minutes. Take the pastries from
the paper and once they have cooled and unite two pieces with dulce
de leche.]
Espolvorea generosamente con azúcar flor. [Sprinkle (dust)
generously with powdered sugar.]
para el relleno [for the filling]
250 g de manjar
[about 1 cup dulce de leche]
para espolvorear
50 g de azúcar flor
[ about ¼ cup powdered sugar]