Heritage Potluck (1/4/16)
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Recipes contributed by area community members.
For this special edition of Cooking around the World, everyone was invited to share recipes that were important to them - either that reflected their heritage in some way, or that were family favorites. We ended up with a flavorful and varied spread. And you're invited to try these recipes, too! Want to try more recipes from our community? Revisit the inaugural Heritage Potluck in 2013. Click here for the Heritage Potluck in 2015. Click here for the Heritage Potluck in 2017. Click here for the Heritage Potluck in 2018. Click here for the Heritage Potluck in 2019. |
Samosas
Contributed by Catherine Barnett (recipe originally from Victoria Misigaro)
Recipe forthcoming
Recipe forthcoming
Bok Choy Salad
Contributed by Eric Staley
Ingredients:
Bok choy
Daikon radish
fruit (raspberries, blackberries, strawberries, etc.)
bacon bits
baby corn
cheese (feta, Parmesan, or Myzithra)
fruit-based dressing (such as strawberry vinaigrette)
Method:
Wash the Bok choy and cut the leaves off. Cut stalks into bite-sized pieces. Stack the bok choy leaves and then roll them like a cigar. Cut about every 1/2 inch.
Peel Daikon and cut into bite-sized pieces.
Mix the above items with fruit and bacon bits in a serving bowl.
Arrange baby corn on top, like spokes in a wheel.
Sprinkle with cheese and drizzle with dressing.
Ingredients:
Bok choy
Daikon radish
fruit (raspberries, blackberries, strawberries, etc.)
bacon bits
baby corn
cheese (feta, Parmesan, or Myzithra)
fruit-based dressing (such as strawberry vinaigrette)
Method:
Wash the Bok choy and cut the leaves off. Cut stalks into bite-sized pieces. Stack the bok choy leaves and then roll them like a cigar. Cut about every 1/2 inch.
Peel Daikon and cut into bite-sized pieces.
Mix the above items with fruit and bacon bits in a serving bowl.
Arrange baby corn on top, like spokes in a wheel.
Sprinkle with cheese and drizzle with dressing.
Jello Salad
Contributed by Rose Staley
Recipe forthcoming
Recipe forthcoming
Biscuits
Contributed by Rose Staley
Recipe forthcoming
Recipe forthcoming
Sausage Strata
Contributed by Ruth Jones
Ingredients:
6-10 slices whole wheat bread (enough to cover the bottom of the dish)
1 c. shredded cheddar cheese
1 c. other shredded cheese
1 lb. sausage, cooked and diced
5-6 eggs
1 Tbsp. Worcestershire sauce
2 c. milk
salt & pepper to taste
1/4 Tbsp. prepared mustard
1 can cream of mushroom or cream of celery soup
1/2 soup can water
Method:
Line baking dish with bread. Spread cheeses and meat over bread.
Mix eggs, milk, and mustard, and pour over meat-bread mixture.
Cover and refrigerate overnight.
In the morning, combine water and soup and pour over mixture.
Bake at 350* for 30 minutes or until done.
Ingredients:
6-10 slices whole wheat bread (enough to cover the bottom of the dish)
1 c. shredded cheddar cheese
1 c. other shredded cheese
1 lb. sausage, cooked and diced
5-6 eggs
1 Tbsp. Worcestershire sauce
2 c. milk
salt & pepper to taste
1/4 Tbsp. prepared mustard
1 can cream of mushroom or cream of celery soup
1/2 soup can water
Method:
Line baking dish with bread. Spread cheeses and meat over bread.
Mix eggs, milk, and mustard, and pour over meat-bread mixture.
Cover and refrigerate overnight.
In the morning, combine water and soup and pour over mixture.
Bake at 350* for 30 minutes or until done.
Current Cream Scones
Contributed by Anne & Mike Contratto
Makes 8
Ingredients:
2 cups flour
1/4 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
2/3 cup dried currants*
1-1/4 cups heavy/whipping cream
1 tsp. vanilla extract
Coarse sugar (such as Sugar in the Raw)
Method:
Preheat oven to 425*F. Sift and combine dry ingredients in a medium bowl, stirring well with a fork. Add currants, tossing with fork. Combine the cream and vanilla, and stir into the dry mixture, still using the fork, mixing to a rough mass. Knead BRIEFLY, in the bowl, just to incorporate all the ingredients into a ball that cleans the bowl. Turn out onto a lightly floured surface. Pat into a 6" circle. Using your fingers, spread a small amount of cream on top (there is probably enough left in your measuring cup!). Sprinkle lightly with the coarse sugar. Cut into 8 wedges. Separate and place on a parchment-lined baking pan. Bake approx. 15 minutes, until golden brown. When done, they should be crunchy outside, and soft and tender inside. Best eaten while still warm. Serve with butter, preserves, or lemon curd, and softly whipped cream.
* The currants can be replaced with an equal amount of diced dried fruit, chopped nuts, coconut, or even chocolate chips.
Makes 8
Ingredients:
2 cups flour
1/4 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
2/3 cup dried currants*
1-1/4 cups heavy/whipping cream
1 tsp. vanilla extract
Coarse sugar (such as Sugar in the Raw)
Method:
Preheat oven to 425*F. Sift and combine dry ingredients in a medium bowl, stirring well with a fork. Add currants, tossing with fork. Combine the cream and vanilla, and stir into the dry mixture, still using the fork, mixing to a rough mass. Knead BRIEFLY, in the bowl, just to incorporate all the ingredients into a ball that cleans the bowl. Turn out onto a lightly floured surface. Pat into a 6" circle. Using your fingers, spread a small amount of cream on top (there is probably enough left in your measuring cup!). Sprinkle lightly with the coarse sugar. Cut into 8 wedges. Separate and place on a parchment-lined baking pan. Bake approx. 15 minutes, until golden brown. When done, they should be crunchy outside, and soft and tender inside. Best eaten while still warm. Serve with butter, preserves, or lemon curd, and softly whipped cream.
* The currants can be replaced with an equal amount of diced dried fruit, chopped nuts, coconut, or even chocolate chips.
Indian Pudding
Contributed by Gail Hintze (recipe originally from The Fannie Farmer Cookbook)
Scald in a double boiler: 2 cups milk
Mix in a small bowl until smooth: 1/4 cup corn meal
1/4 cup cold milk
Stir mixture into hot milk. Cook over hot water for 20 minutes, stirring frequently.
Add:
1/2 cup dark molasses
1 tsp. salt
1/4 cup sugar
1 tsp. cinnamon or ginger or 1/2 tsp. of each
1/4 cup butter
1/2 cup raisins, if desired
Stir. Pour into buttered pudding dish.
Pour over the top: 1 3/4 cup cold milk
Bake at 250* for three hours. Let stand for 30 minutes before serving.
Scald in a double boiler: 2 cups milk
Mix in a small bowl until smooth: 1/4 cup corn meal
1/4 cup cold milk
Stir mixture into hot milk. Cook over hot water for 20 minutes, stirring frequently.
Add:
1/2 cup dark molasses
1 tsp. salt
1/4 cup sugar
1 tsp. cinnamon or ginger or 1/2 tsp. of each
1/4 cup butter
1/2 cup raisins, if desired
Stir. Pour into buttered pudding dish.
Pour over the top: 1 3/4 cup cold milk
Bake at 250* for three hours. Let stand for 30 minutes before serving.
Fruit Pocket French Toast
Contributed by Erica Fox (recipe originally from Joanne Fluke)
Ingredients:
1/2 cup butter (1 stick, 1/4 pound)
1 cup brown sugar, firmly packed
1/2 cup maple syrup
1 cup chopped pecans (optional)
Loaf (at least 12 slices) of sliced bread (white, egg, raisin, whatever)
1/2 cup butter, softened (1 stick, 1/4 pound)
2 cups canned or fresh fruit (any kind except melon or grapes)
8 eggs, beaten
3/4 cup white (granulated) sugar
2 tsp cinnamon
2 cups heavy cream (whipping cream)
2 tsp vanilla extract
1/2 cup butter, melted (1 stick, 1/4 pound)
Powdered (confectioner’s) sugar to sprinkle
Method
Leave one stick of butter on the counter to soften it, or unwrap it and nuke it for a few seconds in the microwave.
If you’re using canned fruit, open it and dump it in a strainer now.
Heat a second stick of butter, the brown sugar, and the maple syrup in a microwave-safe bowl on HIGH for 2 1/2 minutes (I used a quart measuring cup) or in a pan on the stove, stirring constantly, until the butter is melted.
Spray a 9×13-inch cake pan with Pam or other non-stick spray and pour the syrup mixture in the bottom. Sprinkle with the chopped pecans, if you decide to use them.
Lay out twelve slices of bread--you’re going to make fruit sandwiches. Spread softened butter on one slice of bread. Top it with well-drained fruit cut in very thin slices (berries or pineapple can be crushed).
Spread softened butter on a second slice of bread and use it to cover the bread with the fruit.
Cut this fruit sandwich in half and place it in the pan on top of the syrup mixture. Make 5 more sandwiches, cut them in half, and put them in the pan. You can crown them a bit, but do not overlap the bread.
Press the sandwiches down with a flat metal spatula. Squish that bread!
Beat the eggs with the sugar and cinnamon. Add the cream and the vanilla, mixing thoroughly. Pour this mixture over the bread in the pan.
Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of 20 minutes. (If you're having a fancy breakfast, you can also make this the night before and keep it in the refrigerator until it's time to bake it).
Preheat your oven to 350˚F, rack in the center position.
Take off the plastic wrap/foil. Melt the third stick of butter. Drizzle it over the top of the sandwiches.
Bake the Fruit Pocket French Toast at 350˚F, uncovered, for approximately 45 minutes, or until the top has browned. Let the pan cool on a wire rack for at least 5 minutes.
To serve: Sprinkle the top of the pan with powdered sugar before you carry it to the table. This will make it much prettier. Dish out the Fruit Pocket French Toast with a metal spatula, and offer more syrup and butter for those who want it. A half sandwich is one serving.
Yield: 12 half-sandwich servings.
Hannah's note: If you want to make this and you're really in a pickle because you don't have any fruit, try spreading the bread with a layer of fruit jam or marmalade. I haven't tried this, but I'll bet you a batch of my best cookies that it'll work!
Ingredients:
1/2 cup butter (1 stick, 1/4 pound)
1 cup brown sugar, firmly packed
1/2 cup maple syrup
1 cup chopped pecans (optional)
Loaf (at least 12 slices) of sliced bread (white, egg, raisin, whatever)
1/2 cup butter, softened (1 stick, 1/4 pound)
2 cups canned or fresh fruit (any kind except melon or grapes)
8 eggs, beaten
3/4 cup white (granulated) sugar
2 tsp cinnamon
2 cups heavy cream (whipping cream)
2 tsp vanilla extract
1/2 cup butter, melted (1 stick, 1/4 pound)
Powdered (confectioner’s) sugar to sprinkle
Method
Leave one stick of butter on the counter to soften it, or unwrap it and nuke it for a few seconds in the microwave.
If you’re using canned fruit, open it and dump it in a strainer now.
Heat a second stick of butter, the brown sugar, and the maple syrup in a microwave-safe bowl on HIGH for 2 1/2 minutes (I used a quart measuring cup) or in a pan on the stove, stirring constantly, until the butter is melted.
Spray a 9×13-inch cake pan with Pam or other non-stick spray and pour the syrup mixture in the bottom. Sprinkle with the chopped pecans, if you decide to use them.
Lay out twelve slices of bread--you’re going to make fruit sandwiches. Spread softened butter on one slice of bread. Top it with well-drained fruit cut in very thin slices (berries or pineapple can be crushed).
Spread softened butter on a second slice of bread and use it to cover the bread with the fruit.
Cut this fruit sandwich in half and place it in the pan on top of the syrup mixture. Make 5 more sandwiches, cut them in half, and put them in the pan. You can crown them a bit, but do not overlap the bread.
Press the sandwiches down with a flat metal spatula. Squish that bread!
Beat the eggs with the sugar and cinnamon. Add the cream and the vanilla, mixing thoroughly. Pour this mixture over the bread in the pan.
Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of 20 minutes. (If you're having a fancy breakfast, you can also make this the night before and keep it in the refrigerator until it's time to bake it).
Preheat your oven to 350˚F, rack in the center position.
Take off the plastic wrap/foil. Melt the third stick of butter. Drizzle it over the top of the sandwiches.
Bake the Fruit Pocket French Toast at 350˚F, uncovered, for approximately 45 minutes, or until the top has browned. Let the pan cool on a wire rack for at least 5 minutes.
To serve: Sprinkle the top of the pan with powdered sugar before you carry it to the table. This will make it much prettier. Dish out the Fruit Pocket French Toast with a metal spatula, and offer more syrup and butter for those who want it. A half sandwich is one serving.
Yield: 12 half-sandwich servings.
Hannah's note: If you want to make this and you're really in a pickle because you don't have any fruit, try spreading the bread with a layer of fruit jam or marmalade. I haven't tried this, but I'll bet you a batch of my best cookies that it'll work!