ChefCamp 2017

[COMPANY NAME]

VEGETARIAN SUSHIS: Recipe by Isabelle Lapin Tips and info: Preparation: 30 min The vinegar mixture is optional. You can use plain sushi rice. : 30 min Wrap your sushi mat in plastic wrap it will be easier to clean. Do Makes: 10 full-sized rolls not put too much rice and filling on the seaweed leaf otherwise it

won’t close. You can create any kind of sushi rolls, using cooked Ingredients: sweet potatoes and butternut squash, even dessert ones with 3 Lb. 8 oz. (1.59 kg) short grain rice 64 fl. oz. (1.92 L) water your favorite fruits. Make a fruit or chocolate sauce to dip your 6 fl. oz. (180 ml) unseasoned Japanese rice vinegar dessert sushi. 2-¼ oz. (35 g) fine sea salt The sushi originated in Southeast Asia. At the beginning, it was a Zucchini, yellow squash, carrots, cucumbers, avocados piece of fermented fish wrapped in sour rice. The seasoned rice Imitation crabsticks was used to preserve the fish. Then it spread in China and Extra firm tofu cut in sticks ultimately in Japan. The sushi as we know them today were Cold omelet cut lengthwise invented by Hanaya Yohei in Japan sometime at the end of the Cream cheese (dairy or tofu) Edo period, 1868. They began as cheap fast food or quick snack to Seaweed leaves eat with your hands; only sashimi, which is raw, slices of fish, is

eaten with chopsticks. Sushi rolls are called Maki, from the Preparation: Rinse the rice under cold water until the water runs semi-clear. Drain Japanese Makisu, which is the bamboo mat we use to make the well. Combine rice with water in a deep dish. Steam the rice until almost rolls. The Japanese people prefer nigiri, which is a piece of fish completely cooked, around 30 minutes. Cover and let it rest for 10 pressed on top of a strip of rice. Maki can be wrapped in soy minutes. Combine the salt and vinegar. Warm over low heat to dissolve paper, cucumber or egg, not only in Nori seaweed. There are the salt; do not let the mixture boil. Cool at room temperature. Transfer 10,000 recognized varieties of seaweed in the world. Many the rice to 2 plates and drizzle the vinegar mixture. “Cut” and fold the seaweeds look like plants and are categorized by their color: rice over using a wooden rice paddle or flat wooden spatula. Continue green, brown, or red algae. until the mixture has cooled. Cut all the desired vegetables into sticks ¼ inch thick. Make the sushi rolls.

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SWISS CHARD MAC AND CHEESE Recipe by Isabelle Lapin Tips and Info: Preparation: 30 min Use any type of pasta or cheese. Cook pumpkin, carrots, spinach, Cook: 40 min broccoli, cauliflower, or mushrooms and add the pasta. Swiss Makes 10 to 12 adults portions Chard: It got its name Swiss Chard (a.k.a. Green Chard) because of

Ingredients: its extensive cultivation in Switzerland. However, its origin is in 6 Tbsp. (3/4 stick, 85g.) butter divided the Mediterranean region, specifically Sicily. It is in the beets, 1 big onion small dice spinach and quinoa family, but you cannot eat its roots. Its leaves 2 garlic cloves minced and stalk are edible. It is a seasonal leafy green primarily ¼ cup all-purpose flour cultivated between June and October. Chard is a great source of ½ tsp. grated nutmeg vitamin K, A and C and has a lot of potassium, magnesium, iron 3 cups whole milk and fiber. Cook it like you would spinach. Mac and cheese: The Salt, pepper first known written recipe for this dish is from the 13th century 10 oz. (2-1/2 cups) grated Swiss cheese southern Italy, but we don’t really know when the recipe was 4 oz. (1 cup) grated cheddar cheese invented. In 1802, the recipe was printed on a paper found in the 1 ½ Lbs. Swiss chard 12 oz. elbow macaroni box of pasta in the US. Kraft introduces in famous boxed version 4 oz. (1 cup) grated Parmesan cheese for the top in 1937 and sold 9 million boxes during the first year. Today Kraft sells more than 1 million boxes every day. Mac and cheese is Preparation: consistently on the top 10 favorite food choices for children. Preheat the oven to 350F. Butter a 9x13 ovenproof dish. Cook the chards in a large pot of , salted water until tender (a few minutes). Keep the water to cook the pasta, but drain the chards. Chop the chards finely and set aside.

Cheese sauce: Melt half the butter in a pot. Add the diced onion and sauté until translucent. Add the garlic, then the flour and mix. Whisk in the milk slowly to avoid lumps. Cook until it begins to boil. Add 2 cups of Swiss cheese. Mix well. Stir in the nutmeg and season with salt and pepper. Taste. Once macaroni is cooked, stir into the cheese sauce. Add the chards and stir. Spread evenly in the dish. Sprinkle with the leftover cheese and 1 cup of grated Parmesan on top. Bake until the edges are bubbling. Let stand 10 minutes before serving.

4 5 SALADE NICOISE Recipe by Isabelle Lapin

Preparation: 30 min Tips and info: Cooking: 10 min You can omit or change some vegetables according to your taste, Makes: 6 to 8 adults portion but this is one of the original recipes. Some people don’t put tuna but anchovies instead. Some others don’t put string beans or eggs. Ingredients: Salad Niçoise comes from the region of Nice, which is city in the 2 bags mesclun salad 1 medium red pepper South of France. Swamps and also dry lands surrounded Nice, so 1 medium green pepper it was not easy to cultivate. The local cuisine was done with what 6 small purple artichokes (or 300g. 10.5 oz. string beans) farmers grew in the region: zucchini, olives, tomatoes, onions and ¼ bunch radishes fish from the Mediterranean Sea. Salad Niçoise was a poor man’s 3 medium tomatoes 1 cucumber dish that fishermen ate when they came back from their fishing 75g. (2.5oz.) black olives (Niçoise if possible) trips. They used the fish they caught and added local and 100g. Fresh fava without skin (optional) seasonal vegetables. The seasoning was very simple. It included 6 pinch sea salt garlic, salt and olive oil. Today people add hard-boiled eggs, 6 cl. (2floz.) Extra virgin oil string beans, and fresh . They also sometimes add 3cl. (1floz.) Balsamic vinegar 1 medium red onion cucumbers, fava beans, red and green peppers, mesclun salad, 1 bunch fresh basil artichokes, celery and red onions to this salad but not all at the 2 to 3 cans tuna in olive oil same time. You can add wine vinegar and pepper to the 3 to 4 hard-boil eggs seasoning, but it must not overwhelm the taste of the vegetables. Salt and pepper

Preparation: Peel the peppers with a peeler, and then cut into stripes. Peel the onion and chop finely. Cut the tomatoes into quarters. Cut the stems of the radishes and wash them. Peel the cucumber and spoon out the seeds. Slice it thin. If using the artichokes, take off the first few leaves, then with a paring knife cut around the edge until you reach the soft part. Slice them very thinly and rub some lemon juice on it to avoid blackening. If using string beans, drop them in a pot of salted boiling water for 5 minutes. Taste they should be al-dente. Then drop them into an ice bath to stop the cooking. Drain the water as much as you can, not to bring water into your salad. Boil the eggs. Peel it and quarter it. Drain the oil from the cans of tuna. Organize the Mesclun salad on a flat serving tray. Then put artistically the other vegetables on it. Make the dressing with the chop basil, the extra virgin oil, the Balsamic vinegar and salt and pepper. Pour on top of the salad before serving. 6 7 POTATO PANCAKE (LATKES) Tips and info: Recipe by Isabelle Lapin You can make the pancakes with sweet potatoes, carrots, celery roots, parsnips, and beets or mix any of these root vegetables. Preparation: 30 min Potatoes are vegetables but they contain a lot of starch (carbohydrates) that make them more like rice, pasta and bread in terms of nutrition. Cooking: 20 min The word potato comes from the Spanish word patata. There are Around 15 pancakes thousands of different potato varieties but not all are commercially available, popular ones include Russet, Yukon Gold, Kennebec, Desiree Ingredients: and Fingerling. China is the leading producer of potatoes. Potato starch 1 ½ Lbs. Potato washed and shredded turns into sugar when stored below 39F. Potato chips are one of the 2 large eggs beaten most common snack foods in the world with billions of packets being ½ cup all-purpose flour consumed every year. One of the main causes of the Great Famine in 1 tsp. Baking powder Ireland between 1845 and 1852 was a potato disease knows as potato 1 tsp. salt blight. The shortage of potatoes led to the death of around 1 million Vegetable oil for people who were dependent on them as a food source. Potatoes are grown in all 50 states of the USA and in about 125

countries throughout the world. The potato is about 8% water and 20% Preparation: solids. The average American eats 124 pounds of potatoes per year In a large bowl, combine all ingredients, except oil and mix well. while Germans eat about twice as much. Thomas Jefferson gets the In a large skillet heat about ¼ -inch deep of oil. Drop two or credit for introducing “French fries” to America when he served them at three ¼ cup mounds of batter into hot oil, and flatten to make ½ a White House dinner. In October 1995, the potato became the first inch thick pancakes. Fry, turning once, until golden brown. vegetable to be grown in space. NASA and the University of Wisconsin, Transfer onto paper towel to drain. Keep hot in the oven. Serve Madison, created the technology with the goal of feeding astronauts on with sour cream, or applesauce or a drizzle of maple syrup or long space voyages and eventually, feeding future space colonies. just a sprinkle of sugar. Potatoes arrived in the Colonies in 1621, but the first potato patches in North America were established in 1719, most likely near Londonberry, NH, by Scotch-Irish immigrants. Idaho did not begin growing potatoes until 1836 but is now the largest producer. Mr. Parmentier helped King Louis XIV popularize the potato in France in the 18th century. Parmentier created a feast with only potato dishes, a concept he realized was possible when he was imprisoned in Germany and fed only potatoes. Benjamin Franklin, ambassador to France, was in

attendance of Parmentier’s feast in 1767.

8 9 PLUM and BASIL KUCHEN Recipe by Isabelle Lapin Tips and info: Preparation: 30 min Plums belong to the rose family. They originated in China and Cooking: 40 to 50 min were brought to North America in the late 1800’s. A prune is a Makes: 8 to 12 portions dried plum. There are more than 140 varieties of plums sold in

Ingredients: the US. They are available from May to October. Plums can be 113g. (1 stick, 4oz.) butter or margarine divided in 2 different groups that are known as Japanese plums 1/2-cup sugar and European plums. They stimulate the bowel movement. Its 4 large eggs skin contains a substance responsible for that effect. There are 2-cups all-purpose flour 2,300 people in the US listed on whitepage.com with the last 2 tsp. baking powder name “Plum”. ½ cup milk (soy or rice work) Kuchen is the German word for cake. It is a kind of coffee cake 4 cups sliced fresh fruits (peaches, nectarines, plums, apricots, pears) made with fruits. Jewish people make this cake with fresh Italian Around 2 pounds of fruits or around 7 big plums plums in September (it is the season) and it is served for Rosh ½ bunch fresh basil Hashanah, the Jewish New Year. Topping: ½ cup brown sugar+1 tsp. cinnamon The mixing method used here is called the 2-stages mixing Preparation: method. the butter and the sugar puts air bubbles into Preheat the oven at 350F. Butter and flour a 9 “ round cake mold. Slice the mixture. The baking powder only helps enlarge the bubbles, the washed and dried fruits or cut them in quarters if they are small not makes them. The first people who wrote cake recipes for the like the apricots or Italian plums. Chiffonade the basil leaves. Cream first cookbooks (because housewives were throwing away the the butter and the sugar until light in color and fluffy. Beat in the eggs batter of their cake) invented the alternating mixing method. The one at a time. Add the basil and mix well. Combine baking powder and batter looked like buttermilk and the housewives thought that it flour. Add alternately and in 3 additions the flour mixture and the milk, turned sour. Therefore they thought it was bad. The flour brings beginning by the flour and ending by the flour too. Pour the batter into together (binds) all the ingredients that look like buttermilk when the mold. Arrange the fruits slices on the top, over-lapping. It should liquid is added. Each time the flour is added the batter looks look like the petals of a flower. Gently press the fruits into the batter. Sprinkle with the topping and bake. The blade of a knife should come great. And each time the milk is added the batter looks like out dry. buttermilk.

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PIZZA A LA CARTE Recipe by Isabelle Lapin Tips and info: Makes around 10 portions Cut the vegetables in very thin slices or small pieces because the Preparation: 30 minutes Cooking: 15-20 minutes cheese tends to cook faster. If you are using fresh herbs, hide them under the cheese so that they don’t burn. Ingredients: No, pizza did not originate in Italy but was first baked by the 2 .1 Lbs. (500g) All-purpose flour Greeks. It was first round and flat bread topped with various 1 cube of fresh yeast (around 42g., 1.1/2oz.) (14g active dry yeast or 2 foods like potatoes, spices and olive oil. Tomatoes were not packets of instant dry yeast, depending on the brand the number of packets discovered at that time. In the 18th century, the chef of queen may vary) 2 cups tepid (warm)water Margherita, Rafaelle Esposito made a very special pizza just for 2 tsp. salt her. He baked a pizza topped with tomatoes, Mozarella cheese 3 Tbsp. olive oil and fresh basil (to represent the colors of the Italian flag: red, white and green.) in Naples. The pizza Margharita was born. Toppings: Variations began to be made in different parts of Italy. In Tomato sauce, fresh sliced tomatoes, eggplants, zucchinis, mushrooms, hart Bologna, for example, meat began to be added. After World War II of palm, artichokes, peppers, onions, olives, fresh herbs (basil, oregano, ), cheese (mozzarella, goat cheese, Swiss cheese, cheddar, brie, or a pizza spreads to America, France, England, and Spain. mixture of your choice), you can also put meats (sliced salami or pepperoni) Some popular pizza toppings in Japan are squid and Mayo Jaga or tuna. (mayonnaise, potato and bacon). In the U.S. pepperoni is the For a desert pizza: most famous topping, before mushroom, extra cheese, sausage, Heat the oven at 405F. Roll out the dough, spread soft Nutella on it, and then green pepper and onions. Each person (men, women, children) in spread 2oz. of butter cut up in pieces on top. Bake for 15 minutes. You can America eats about 46 slices a year. Seventeen percent of all slice banana on top and sprinkle with coconut. Check the pizza after the 10 restaurants in America are pizzerias. Thirty- six percent of first minutes in the oven. Instead of the Nutella melt 8oz. of chocolate with 2oz. of butter. Americans considers pizza the perfect breakfast. Women are twice likely as men to order vegetables on their pizza. Finally, Preparation: ninety-three percent of Americans eat at least one pizza per In a bowl put the flour, salt, and olive oil, add the yeast dissolved in the month. water. Knit the dough until soft consistency. Form a ball, cover with a kitchen towel and let it rise in a warm place until it doubles in size. Roll out the dough. Place it on floured oven tray. Put your favorite toppings. Drizzle with olive oil before baking at 405F for around 15 to 20 minutes. Check the top, the cheese should be melted.

12 13 ISABELLE’S CHICKEN SOUP AND MATZA BALLS (Kneidlach) Tips and info: Recipe by Isabelle Lapin Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. Chinese soups are based on chicken broth, seasoned Preparation: 30 min with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil. Cooking: 1 hour or until the veggies are soft Countries from all over the world make chicken soup using different spices and Makes 15 adult portions vegetables inherent to part of the world they grow. Denmark uses thyme, laurel and white pepper, in Ghana, chicken soup is seasoned with lemon juice or Ingredients: vinegar and people add a mixture of egg and yogurt to make it creamier. Korean 2 extra big carrots chicken soup contains ginger, ginseng, dried jujube fruits and other medicinal 1 big turnip herbs. 1 big leek or onion 1 big parsnip Strictly speaking, chicken soup implies that the soup is served as a thin broth, 1 big celeriac with pieces of meat, and vegetables and either noodles, rice, barley, or 4 celery stalks dumplings. 1 big beet Strictly speaking, chicken soup, unless qualified, implies that the soup is served 2 tsp. turmeric as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, ½ bunch fresh cilantro rice, barley, or dumplings. Salt and pepper to taste 1-1/2 to 2 Lbs. ground chicken or turkey Chicken broth is the liquid part of chicken soup. Broth can be served as is, or 2 tsp. (or more to taste) used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. Preparation: Chicken bouillon or bouillon de poulet is the French term for chicken broth. Cut all the vegetables in small pieces. Put them in a stockpot and cover with water. Chicken consommé is a more refined chicken broth. It is usually strained to Add turmeric and chopped cilantro. Bring the soup to a boil. Mix the chicken with perfect clarity, and reduced to concentrate it. salt, pepper and coriander. Once the soup is boiling drop the balls of chicken into the Chicken stock is a liquid in which chicken bones and vegetables have been soup. Lower the heat to a simmer. The soup is ready when the vegetables are soft and simmered for the purpose of serving as an ingredient in more complex dishes. the chicken balls come to the surface. Chicken stock is not usually served as is. Stock can be made with less palatable

parts of the chicken, such as feet, necks or bones: the higher bone content in Matza balls: these parts contributes more gelatin to the liquid, making it a better base for 3 eggs 1/3-cup vegetable oil sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon 1-cup seltzer water (or more) cubes or soup base are often used instead of chicken stock prepared from 1 tsp. salt scratch Pepper to taste Cream of chicken soup is chicken stock thickened with a mixture of milk or Matza meal cream and flour. Chicken soup has acquired the reputation of a folk Preparation: remedy for colds and influenza, and in many countries is considered a comfort In a bowl, mix eggs, vegetable oil, salt, pepper and seltzer. Add enough matza meal to food. form a soft dough. Let it rest for 30 minutes in the refrigerator. Bring salted water to a boil. Drop balls of the dough in the water. Let it cook for 20 minutes.

14 15 ISABELLE’S CHALLAH Recipe by Isabelle Lapin

Preparation: 15 min Tips and info: Cook: 20 min Over toughens the biscuits (here soda bread). Using Rest: 1h and 1h more fat and cutting it less (only until the pieces are pea-size) Makes 5x1Lb. Challah produces a flakier biscuit. Omitting the kneading step produces very tender crusty biscuits, but with less volume. Ingredients: 1.400g. Bread flour (high gluten) Yeast: 1 cube fresh yeast Bakers’ and brewers’ yeast are living organisms that belong to the 2 cups lukewarm water fungi family. Yeast is used to make bread, beer and wine. Sugar is 120g. sugar food for the yeast. But too much sugar can kill it as well as salt. It 40g. salt grows at around 90F, but it dies off at temperatures around 100F. 2/3-cup vegetable oil It helps raise bread and bakery products, where it converts the 6 large eggs room temperature fermentable sugars present in the dough into carbon dioxide and Egg wash: 1 egg+1 yolk+1 pinch salt ethanol. It is why you can see holes in the crumb of breads.

Preparation: Challah is usually non-dairy and can have eggs. Each Sabbath Pre-heat the oven to 420F. Proof the yeast. Put the flour, sugar meals begin with two loaves to commemorate the Manna that fell and salt in the bowl of a stand-up mixer. Add the oil, the eggs and from heaven to feed the Jews who wandered in the desert for 40 the yeast mixture. Mix for 10 minutes with the dough hook. The years. Nowadays, Challah is eaten by everybody and makes really dough should come off the walls of the bowl. Transfer the dough good French toasts. to an oiled bowl, cover the dough and let it rise in a warm place until it doubles. Punch it down to expel the air. Scale and braid the challah breads. Brush with the egg-wash and let it double in size. Bake it for 20 minutes or until it is dark brown. Take it out off the oven and cover with a damp towel to have a soft crust.

16 17 ABIGAIL’S GAZPACHO SOUP

Preparation: 15 min Tips and info: Cooking: none Gazpacho is a cold raw vegetable soup from southern Spain Makes 10 portions (Andalusia). The name gazpacho is of Arabic origin and means soaked bread. The first versions had only almonds, garlic, oil, old Ingredients: bread, vinegar and water. Peppers and tomatoes came after 15 fresh tomatoes Columbus. Workers in the fields traditionally ate it. It was nothing 1 or 2 green pepper but bread, water and olive oil pounded in a large wooden bowl 1 cucumber called a “dornillo”. It was poor people’s food. 1 small onion Tomatoes are the fruits of the tomato plant. It has seeds and 1 garlic clove grows from a flowering plant. They originated around Peru. The 2 Tbsp. olive oil Aztec’s in Southern Mexico first used them as food. Explorers ½ tsp. brown sugar brought back seeds from Mexico to Europe in the 16th century. Cayenne pepper or paprika to taste They became popular in the Mediterranean countries but the Salt and pepper to taste British in particular considered the fruit to be beautiful but Fresh mint chopped poisonous. It was only by the 19th century that tomatoes were in Homemade garlic croutons to serve use across the US. Today it is considered the favorite vegetable of the American public. Preparation: They are the state vegetable of New Jersey. Officially they are the With a sharp pairing knife make a small cross at the base of each state fruit of Ohio. China is the largest producer, accounting, for tomato. Blanch and shock them to be able to peel them. Take off one quarter of the world production in 2009. The US and India the seeds and put them in a mixing bowl. With a vegetable peeler are the second and third highest producers. They are more then peel the peppers and take off the seeds. Add the peppers to the 7500 tomato variety varieties grown around the world. Florida is tomatoes. Peel and take off the seeds of the cucumbers and add the number one producer of fresh market tomatoes. them to the mixing bowl. Add the peeled garlic clove and the seasonings. Blend the soup. Add some water if it is too thick. Serve with chopped mint and croutons.

18 19 SPINACH EMPANADAS Recipe by Isabelle Lapin Mix well and continue cooking until all the water from the Preparation: 45 min spinach has evaporated. Stir often and check the seasoning. Roll Cooking: 20 to 25 min out the dough and cut discs. Brush half the edge with egg white or Rest 1 hour water. Put a small amount of the filling (around 1 tsp. for a 2” Makes 12 to 15 medium or 20 to 25 small discs disc) and fold. Pinch the edge and use a fork to help seal the empanadas. Bake until golden brown. Ingredients: 3 cups (2 ¾ oz.) All purpose flour Meat filling: ¼ tsp. (0.5g.) salt 11oz. onions 6 oz. (170g.) butter or margarine (cold and diced) 11oz. ground meat 4 to 5 Tbsp. cold water 3 oz. Extra olive oil 1 Lb. chopped spinach 1-1/3 Tbsp. smoked paprika 3-¼ floz. (100ml) Sour cream ½ bunch fresh oregano Olive oil or butter as needed 1 tsp. cumin (or more to taste) 4 garlic cloves minced 3 large eggs 2 tsp. (4g.) cumin 2 ½ oz. raisins (optional) 3- ½ oz. grated Parmesan Salt and pepper to taste Sauté the onions with the oil in a big frying pan. Add the meat and all the rest of ingredients. Mix and separate the meat pieces with a Preparation: spatula. Let it cool before using as a filling. Preheat the oven to 375F/400F. Spray a baking pan with cooking spray or oil. In the bowl of a food processor, put the flour and the salt. Pulse the butter in the flour. Add the water slowly. Run for an additional 10 seconds until the dough is formed. Wrap the dough in plastic wrap and refrigerate for 1 hour. Meanwhile, make the filling. In a frying pan, put some olive oil and cook the spinach until almost dry. Mix often. Add the sour cream, cheese, garlic, cumin, salt and pepper.

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TAPIOCA VANILLA PUDDING WITH STRAWBERRY COULIS Recipe by Isabelle Lapin

Tips and info: Preparation: 30 minutes The name Tapioca is derived from the word tipi’óka, the name for Cooking: 15-20 minutes this starch in the Tupi language of South America. Tapioca is 8 adult portions gluten-free, and almost completely protein-free. Tapioca comes

from the root of the cassava. It is the starch of the cassava root. Ingredients: After rice and wheat, the most important human carbohydrate 2 cups coconut milk source is cassava, also named manioc and yucca, it is a staple food 4 cups milk in South America and Africa. It’s the main ingredient in tapioca ½ cup tapioca pudding and in bubble teas. 1 tsp. vanilla extract Peaches have been growing since prehistoric times and were first 2 Tbsp. sugar cultivated in China. The Chinese believe the peach is a symbol of

long life and immortality. The peach spread from China to Persia Preparation: and then Europe. The Romans believed the peach originated Put milk, sugar and tapioca in a pot. Cook it on low heat while from Persia and named it the Persian apple. The first peach tree mixing constantly until the tapioca pearls are translucent. Turn was planted in Florida in the early 1500’s. Peaches are now the fire off and let it cool. It will thicken while cooling. Add the growing in Georgia, South Carolina, Colorado, Pennsylvania, vanilla and mix. Washington, Michigan, and New Jersey. They are a stone fruit like Strawberry coulis: plums and apricots. They are a member of the rose family and are Blend 1Lb. Strawberry with half a lemon juice and 1.5 ounces of related to almonds. Georgia is known as the peach state, but sugar. Taste and add more sugar or lemon juice according to your California grows the most peaches in the U.S. The United States taste. provides one quarter of the world peach supply.

Strawberry coulis: Blend 1Lb. Strawberry with half a lemon juice and 1.5 ounces of sugar. Taste and add more sugar or lemon juice according to your taste.

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STRAWBERRY-LAVENDER SCONES WITH LEMON BUTTER Recipe by Isabelle Lapin Tips and info:

Preparation: 20 min You can use fresh apricots with lavender, peaches with mint or Cooking: 15 to 18 min thyme. You can omit the nutmeg or put ground ginger, allspice, Make 24 portions cardamom or clove. In the winter use pears or apples with cinnamon or nutmeg. For the butter use any herbs you like Ingredients: instead of the zests and omit the honey. 1 Lb. diced fresh strawberries 750 g. (1.6 Lb.) all-purpose flour Scones got their start as a Scottish quick bread. Some say that the 120 g. (4oz.) sugar origin of the word “skone” comes from the Dutch word 12g. (0.5oz) baking powder ‘schoonbrot’, which means beautiful bread. Others argue that ½ tsp. salt scones are related to the ancient Welsh tradition of cooking small ¼ tsp. nutmeg 1 Tbsp. edible lavender round yeast cakes on bake stones, and later on griddles. Finally, 255g. (9oz.) cold butter cut in pieces some suggests that it comes from the Stone of Destiny, where the 12floz. to 24floz. heavy cream or buttermilk Kings of Scotland were crowned. Originally scones were made Heavy cream and sugar in the raw for the top with oats, shaped into a large round, scored onto four or six

wedges and griddle baked over an open fire (later, a stovetop). Preparation: Preheat the oven at 425F. Place the cut-up strawberries on paper towel to Today’s scones are quick bread, similar to American biscuits and absorb their juice. Combine flour, sugar, baking powder, salt and . they are baked in the oven. The griddle scones are now fried With your finger tips or two knives cut the butter until it coats the flour and rather than baked. resemble coarse meal. Make a well and pour the buttermilk. Gently stir the Thanks to Anna, the Duchess of Bedford (1788-1861) scones mixture until it forms dough. Turn it onto a floured surface. Knead gently and pat dough down into 3 x 9” circles and cut into 8 wedges each circle. Brush with became popular and an essential part of the fashionable ritual of cream and bake until top is just golden brown. taking tea in England. Strawberries are in season somewhere in the U.S. Wait until the LEMON-HONEY BUTTER: end of May to go pick your own in New York state. Every state in 1-quart heavy cream the U.S. grows its own kind. California grows 80% of it. Zest of 2 lemons (can be 1 orange) 12 floz. honey (can be maple syrup) Technically a berry has its seeds on the inside but strawberries Pinch of salt have around 200 seeds on the outside. So they are not true berries like blueberries. They are member of the rose family. Combine all ingredients into the chilled bowl of a stand mixer. Using the whisk Native Americans ate strawberries long before the European attachment whip on low speed until it thickens. Whisk on high until it separates (these are the buttermilk and the butter solids). Stop whipping. Strain out the settlers arrived. As spring’s first fruit, they were a treat, eaten butter and squeeze dry. Work the butter a couple of times to bring it together to freshly picked or baked into cornbread. form a nice ball. Refrigerate. It will make a little less than a cup. 24 25

HOMEMADE CORN MUFFIN GLUTEN-FREE SCONES Recipe by Isabelle Lapin Recipe by Isabelle Lapin

Preparation: 15 min Preparation:20 min Cook: 25 to 30 min Cooking: 15/20 min Makes: 2x9” breads or 12 muffins Makes 8 scones

Ingredients: 10oz. pastry flour Ingredients: 10oz. corn meal 1-3/4 cup gluten-free flour 3oz. sugar ¼ cup sugar 2oz. baking powder 2 tsp. baking powder 1 tsp. salt ½ tsp. xantham gum 4oz. beaten eggs ½ tsp. salt 17oz. buttermilk ¼ tsp. nutmeg (can be lavender or any spice) 1oz. corn syrup ½ cup (113g.) butter or margarine 6oz.-melted butter ¾ cup dried fruits (can be fresh strawberries or peaches) 1 can of corn drained (can be frozen corn thawed or fresh corn) 2 large eggs Preparation: ½ cup cold milk Preheat the oven to 400F. Sift together the dry ingredients. Combine all liquid ingredients, including the melted butter. Add the liquids to the dry Preparation: ingredients and mix just until all the flour is moistened. At last add the Mix together all the dry ingredients. Work in the butter with the corn kernels and just mix until incorporated. The batter will look lumpy. tips of your fingers until crumbly. Stir in the fruits of your choice Be careful not to over mix. Bake for 25 to 30 minutes. (If muffins: Oven and the herb or spice. Whisk the eggs and the milk together and at 425F for 15 to 20 minutes). add to the mixture. It will be very sticky. Drop dough by the spoon

on a baking tray cover with parchment paper. Brush with milk Tips and info:. and sprinkle with sugar (caster or turbinado sugar is better if you Cornbread is a generic name for quick breads containing cornmeal. They are usually leavened by baking powder. have). Bake for 15/20 minutes let stand 5 minutes.

26 27 ZEBRA CUPCAKES CINNAMON BALLS (Gluten-free and dairy-free) Recipe by Róza Izydorczyk Recipe by Isabelle Lapin

Preparation: 20 min Preparation: 20 min Cooking: 15/20min Cooking: 15 min Makes 10 to 12 muffins Makes around 30 cookies

Ingredients: Ingredients: 250g (8.80 oz., 2 cups) All-purpose flour 1 ½ cup (6 oz.) ground pumpkin seeds 140g (5/8 of a cup,5 oz.) sugar ½ cup (3 oz.) sugar 1 tsp. baking powder 1Tbsp. cinnamon 250ml (8 floz., 1 cup) milk 2 egg whites with 1 tsp. sugar 100g (1/2 cup, 3.5 oz.) melted butter Confectioner sugar 1 large egg 1Tbsp vanilla extract Preparation: 1Tbsp. Cocoa powder Preheat the oven to 350F. Mix together the ground pumpkins, sugar and cinnamon. Whisk the egg whites with the teaspoon of Preparation: sugar until they are stiffened. Mix together with the dry Preheat the oven to 355F. Prepare your muffin pans. Mix the dry ingredients until the mixture is firm. Wet your hands and make ingredients, flour, sugar and baking powder in a bowl. In another small ball as big as walnuts. Place on a cookie sheet covered with bowl mix milk, melted butter, egg and vanilla. Pour wet into dry parchment paper. Bake for around 15 minutes. When they are ingredients. Be careful to not overmix the batter. Divide the batter completely cold roll them in confectioner sugar. into two equal parts. Mix the cocoa powder with one half of the Freeze or store in an airtight container. batter. First put a teaspoon of the vanilla batter in each mold, then a teaspoon of the cocoa batter in the middle. Go on with the batter Tip: Replace the pumpkin seeds by any ground nuts until you fill each space 3/4 full. You can bake it as it is or take a tooth pick and swirl it to create a zebra design.

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HAMANTASHEN: COOKIES FILLED WITH JAM MY GLUTEN-FREE PIZZA DOUGH Recipe by Isabelle Lapin Recipe by Isabelle Lapin

Preparation: 20 min (rest dough overnight) Preparation: 10 min Cooking: 12 to 15 min Cooking: 8 to 10 min without toppings then 5 min or more until Makes around 60 cookies the toppings are cooked

Ingredients: Resting: 30 min 5 cups all-purpose flour Makes 1 pizza 1 Lb. margarine (can be butter) 1 cup pineapple juice Ingredients: ½ cup sugar 2 cups + 3 Tbsp. Gluten-free All-purpose 1 tsp. salt ¼ oz. (7.5g.) Active dry yeast 1 ½ tsp. Xanthan gum Preparation: 1 tsp. salt Preheat oven at 350F. Mix all ingredients by hand or with the k form of 3 to 4 Tbsp. olive oil a stand mixer. Knead until it comes together. Wrap into plastic wrap. 1-cup warm water Refrigerate for a few hour or overnight. Roll out the dough on a floured surface. Cut 3” circles and spoon 1 teaspoon of filling in the center. Toppings: tomato sauce, fresh tomatoes, cheese, olives and Pinch the edges to form 3 corners. Brush with egg wash (1 egg beaten vegetables. with 1 Tbsp. milk). Bake until lightly brown, between 12 and 15 minutes. Preparation: Preheat the oven to 450F. Place the flour, yeast, salt and the Apricot filling: xanthan gum in a large bowl, add the water and the olive oil. 2 cups. Dried pitted apricots (can be any dried fruits you like) Combine and form dough. If it is necessary add some water. Set Enough water to cover aside around 30 minutes. Put the dough in a baking pan covered Cook until the apricots become soft. Add water just to cover until it is with parchment paper. Use your hands to spread the dough in an cooked. Process in a food processor or with the hand mixer. Do not add even layer on the pan. Make sure it is not too thick. Bake the too much water while cooking, as it will be too liquid for a filling. If that happens add enough almond powder or crushed pumpkin seeds to dough until it is firm and cooked through but not completely make a . browned. Add your toppings and put back in the oven until the toppings are cooked.

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CHOCOFFEE COOKIES CRINKLE COOKIES Recipe by Isabelle Lapin Recipe by Isabelle Lapin

Preparation: 20 min Preparation: 15 min Cooking: 12-15 min Cooking: 10 to 12 min Makes around 20 cookies Makes: 2 to 3 dozen

Ingredients: 4 egg whites Ingredients: 2-½ cups (11 oz.) confectioner sugar 1/2-cup vegetable oil 1 cup (4 oz.) cocoa powder 2 cups sugar 2 Tbsp. All-purpose flour 2 cups all-purpose flour 1 tsp. instant coffee powder 1 cup cocoa powder 1 Tbsp. water 4 large eggs 1-cup (4 oz.) ground pumpkin seeds 1 tsp. vanilla extract

2 tsp. baking powder Preparation: Confectioner sugar Preheat the oven to 350F. Grease the parchment paper onto 2 cookie sheets. Mix the sugar, cocoa powder, flour and coffee into the egg whites. Add the water and beat until the mixture thickens. Fold in the ground Preparation: pumpkin. Place spoonful of the mixture on baking sheets. Bake until Preheat the oven at 350F. Mix all ingredients in a bowl, except firm and cracked on top but soft inside confectioner sugar, until it forms soft dough. Roll out into walnut size balls, then into the confectioner sugar. Place on parchment Tip: paper. Leave room for spreading. Bake at 350F for around 12 Replace the all-purpose flour by gluten-free all-purpose flour for a minutes. gluten free cookie. Replace the pumpkin seeds by almond or hazel nut flour if you are not allergic to nuts.

32 33 SNICKERDOODLE COOKIES RICE FLOUR COOKIES Recipe by Isabelle Lapin Recipe by Isabelle Lapin

Preparation: 20 min Preparation: 15 min Cooking: 8 to 10 min Cooking: 15 to 20 min Makes 48 cookies Makes about 20 cookies

Ingredients: Ingredients: 1 ½ cups sugar 2/3-cup (3oz.) confectioner sugar 1-cup butter or margarine 1-cup (8 oz.) butter soft 2 eggs 2 1/2 (10 oz.) cups rice flour 2 ¾ cups All-purpose flour 2/3-cup (3 oz.) flour 2 tsp. cream of tartar 1 tsp. baking powder 1 tsp. nutmeg 1 egg yolk 1 tsp. baking soda 1 Tbsp. Rose water 1 tsp. salt Topping: 1 ¼ cup (5 oz.) confectioner sugar, rose water and pink Topping: ¼ cup sugar and 2 tsp. cinnamon coloring, pink sprinkles.

Preparation: Preparation: Heat the oven to 400F. Cream sugar and butter until light and fluffy. Preheat the oven to 325F. Mix all the ingredients and form a ball. Put it Add the eggs one by one. Stir together flour, cream of tartar, baking in the refrigerator to rest. Prepare the baking sheets with parchment soda, salt and nutmeg. Mix the batter and form balls. Roll them into the paper. Shape the dough into balls and flatten them slightly. Leave room topping and place them on parchment paper covered cookie sheet. Bake to expand. Bake until firm but still light in color. Cool. Make the topping 8 to 10 minutes or until it is set. by mixing the confectioner sugar with some rose water until it is just flowing. Add a little drop of pink coloring. Drizzle the cookies with it. Snicker doodle cookies come from Pennsylvania, brought by Dutch immigrants. They usually have nutmeg, raisins and groundnuts. Tips: You can flavor your cookies with very strong tea like Jasmin green tea or chai tea. You can make these cookies gluten-free by replacing the flour by gluten-free all-purpose flour.

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