A Collection of Recipes by Westchester's Foremeost Women

A collection of recipes by Westchester’s foremeost women chefs. Chocolations 2.pdf 1 10/12/2017 1:17:04 PM

Signature Hot Cocoa

Ingredients - 1/4 cup boilingChocolations water - 1/4 cup bittersweet607 E chocolateBoston Post Rd - 1 cup steamed milk Mamaroneck, NY 10543 (914) 777-3600 www.chocolations.com

Method: Signature Hot Cocoa Fill a mug ¼ of the way with a great quality bittersweet chocolate. Add ¼ cup of boilingIngredients water to start melting the chocolate and stir. Add steamed milk slowly, stirring- 1/4 cup until boiling all chocolate water is melted. - 1/4 cup bittersweet chocolate Feel- 1 cup free steamed to add some milk whipped cream on top!

Method: Fill a mug ¼ of the way with a great quality bittersweet chocolate. Add ¼ cup of boiling water to start melting the chocolate and stir. Add steamed milk slowly, stirring until all chocolate is melted.

Feel free to add some whipped cream on top!

Maria Valente’s mother’s gift of an almost-too-pretty-to-eat chocolate hen one Easter started her obsession with beautiful chocolates. Maria turned a hobby into a cottage industry while her children were small. She took a detour to law school and after graduating, realized her true passion still was with chocolate. Maria opened her first shop, Chocolations, 10 years ago and the shop she currently is in for 6 years now is 4 times the size of the original, and allowed her to expand the product line and host children’s parties. Maria gives back to the community by taking in interns and participating in mentoring programs as well as mentoring other women entrepreneurs. Her truffles have been named the Best of Westchester and the shop is a multi-year winner of the Best of Westchester Award. Chocolations has been written up in the New York Times, and their product has appeared on the TODAY show as one of Kathee Lee and Hoda’s favorite things.

In 1864, the Philadelphia YWCA organized the first day care center in the USA. Directly related to our concern for women, the YWCA is one of the largest providers of childcare in the country. ywcawpcw.org Karen Mayo 2.pdf 1 10/12/2017 1:18:42 PM

Classic Green Energy Smoothie

Ingredients Chocolations - 2 handfuls ofKaren power greens Mayo 607 E Boston Post Rd - 2 stalks of celerywww.karenmayo.net Mamaroneck, NY 10543 - 1/2 cucumber, peeled and cut up - 6 to 8 sprigs of parsley or cilantro (914) 777-3600 - 1/2 cup of fresh berries or carrots or banana www.chocolations.com OR 1/2 cup fresh pineapple or papaya - 2 cups of water or coconut water or almond milk or hemp milk Classic Green Energy Smoothie Method: Put all ingredients into blender; blend until smooth. Ingredients - 2 handfuls of power greens - 1/2 cup of fresh berries or carrots or banana Options:- 2 stalks of celery OR 1/2 cup fresh pineapple or papaya Add- 1/2 a dashcucumber, or two peeled of cinnamon, and cut up ginger, cayenne,- 2 cupsturmeric of water and orblack coconut pepper. water or almond Add- 6 twoto 8 tablespoonssprigs of parsley flaxseed or cilantro and/or chia seed.milk or hemp milk Add a tablespoon unrefined coconut oil, or organic almond butter/organic peanut Method: butter. Put all ingredients into blender; blend until smooth.

Options: Add a dash or two of cinnamon, ginger, cayenne, turmeric and black pepper. Add two tablespoons flaxseed and/or chia seed. Add a tablespoon unrefined coconut oil, or organic almond butter/organic peanut butter.

Karen Mayo, the author of Amazon best seller, “Mindful Eating,” has guided numerous people to losing inches, pounds and medications through better eating habits. She is board certified Integrative Nutrition health and lifestyle coach, double certified in Corporate Wellness, licensed personal trainer and in sports nutrition, and a member of American Association of Drugless Practitioners. As a natural whole foods chef Karen fulfills her passion of partnering with people who are committed to improving their health and lifestyle of their families. www.karenlovewellness.com KAS Spirits 46 Miller Rd. Mahopac, NY 10541 (845) 750-6000 www.kasspirits.com

Alakasam – Sweet or Dry

Ingredients 2 oz KAS Krupnikas, 3 oz 100% cranberry juice Topped with seltzer or orange juice

Method Shake the KAS and cranberry juice with ice Then top off with seltzer for dry or orange juice splash for a sweeter finish.

Marushka Osman is Co-founder and a managing partner of KAS Spirits, NY producer of KRUPNIKAS a Spiced Honey Liqueur that is a Traditional Lithuanian drink. Marushka has been managing her own, as well as other businesses for over 30 years. Moving to and living in Mahopac NY since 2002, she managed Rick’s Seafood Market and Restaurant.Later, she became a project adminis- trator at Candela Systems, an East Coast Lighting company. She currently manages the complete back office of KAS Spirits and promotes the highly acclaimed KRUPNIKAS product at numerous events and trade shows. www.KasSpirits.com

In 1967, the YWCA establishes Girls Empowered Through Meaningful Support (GEMS), a program for at-risk girls in the White Plains School District. Over 100 girls participate in GEMS each year. ywcawpcw.org Aries Wines & Spirits 128 W Post Rd. White Plains, NY 10606 (914) 946-3382 www.aries-wineny.com

Ingredients - 1 ¾ lbs broccoli rabe, thick stems discarded - 4 garlic cloves finely chopped (about 2 tbs) or peeled - 1 tsp dried hot red pepper flakes - 1 pound pasta - ¾ tsp salt - 1 bottle hearty red wine - ½ tsp black pepper - 1 tsp sugar - ½ cup grated Reggiano Parmigiano Cheese - 1/3 cup extra virgin olive oil Method Cut broccoli into 1-inch pieces. Blanch in boiling salted water for 2 minutes. Drain and reserve cooking liquid in pot. Return cooking liquid to a boil and cook pasta for 5 minutes. It will only be partially cooked. Reserve 1 cup pasta water and drain pasta in colander. Add wine and sugar to empty pot and boil vigorously for 2 minutes to reduce the liquid a bit. Add pasta, stir to coat, and boil for about 6 minutes until pasta is al dente. While the pasta is cooking, cook garlic and red pepper in olive oil over low heat to avoid burning until garlic is pale golden, about 5 minutes. Add broccoli rabe, salt and pepper and cook, stirring, for 1 minute. Add ½ cup of reserved pasta water. Pour broccoli rabe into pot with the pasta and toss with tongs to combine. Cook while stirring for 2 minutes, adding more pasta water If you drank too much of the wine and it is too dry. Remove from heat, season with black pepper and drizzle with olive oil. Top with grated cheese and serve.

Andrea Kish is the president of Green Thumbs and Purple Feet, and the co-owner and fine wine buyer at ARIES Wine and Spirits in White Plains, NY with her husband and fellow oeno- phile, Tony Russo. A member of the Society of Wine Educators, she has taught, consulted and written articles about wine for the past forty years. She has traveled extensively in the southern Hemisphere as well as in Europe and in the US to learn about each region’s wines and the cuisines that accompany them. She has completed several courses on winemaking and wine judging in the UC Davis curriculum. She is also a Cornell University Trained Master Gardener. Andrea retired from a thirty-year executive career at IBM in 1999. To devote herself full time to her wine and gardening passions. www.aries-winery.com Mariachi Mexico 405 Main St. Armonk, NY 10504 (914) 273-6805 www.mariachimexicorestaurant.com

Charred Heirloom Tomato Salsa

Ingredients - 2 large heirloom tomatoes - 3 cilantro sprigs - 1 cow horn chile - 1 tsp vegetable oil - 1 scallion -1 tsp salt

Method: Coat griddle or frying pan with oil, proceed to char all ingredients except cilantro, for 15 minutes. Add the heirloom tomatoes, cow horn chile, scallion, this time including the cilantro in the food processor.

Pulse 3-4 times. Add salt as needed.

Ready to serve or can be chilled before serving.

Chef Joana Herrera, took charge of the Mariachi Mexico kitchen in 2013. Mariachi Mexico, family owned and operated, has been a part of the Armonk community since 1989. When Chef Joana joined the team, the menu and decor underwent a total revamp, giving it a fresh New York City flare. This past spring, Mariachi Mexico integrated herb-veggie planters to their outdoor seating. Back to Basic is the cooking motto, you will find everything from yummy antojitos to boozy house made ice cream. www.mariachimexico.biz

Each week, more than 3,000 children participate at the YWCA. They come for early education programs, before and after-school activities, and enrichment classes. ywcawpcw.org WillYUM Spice 2.pdf 1 10/16/2017 3:42:04 PM

McKay's Curry Shrimp

Ingredients - 2 lb clean WillYumdeveined medium sizedSpice shrimp - 4 tbsp WillYUMwww.willyumspice.com Spice™ McKay's Curry - 2 tbsp WillYUM Spice™ Pepper's Essence - 1 tbsp WillYUM Spice™ Turmeric - 1 bulb of fresh garlic, sliced - 1/4 cup chopped scallions - 1 tbsp of thyme - 1 tbsp paprika - 1 large sweet onion chopped - 6 red or white sm potatoes cut into quarters McKay’s- 2 cups Curry of no salt Shrimp chicken broth (or veg broth) Method: SautéIngredients shrimp with salt and WillYUM Pepper's Essence. Brown for 5 mins. Remove from pan andIngredients set aside. Cover a deep frying pan with olive oil.- 1Add tbsp garlic, of thyme onions, scallions, WillYUM McKay's- 2 lb clean Curry, deveined WillYUM medium Pepper's sized Essence, shrimp WillYUM- 1 Turmeric, tbsp paprika sea salt, and paprika. Cook on- 4medium tbsp WillYUM heat, stir Spice™ and allow McKay’s onions Curryetc. to cook down- 1 large for 2sweet to 3 minutes. onion chopped Add potatoes and- 2 cooktbsp WillYUMfor 15 minutes. Spice™ Allow Pepper’s the potatoes Essence to brown,- 6 addred orchicken white broth. sm potatoes Cover and cut allow into quartersto cook- 1 tbsp down WillYUM for 20 minutes Spice™ on Turmeric medium-high heat, turning- 2 cups occasionally. of no salt Add chicken cooked broth shrimp (or veg back- 1 bulb in to ofthe fresh deep garlic, frying slicedpan. Stir together and cookbroth) on low heat for 2-3 minutes. Serve McKay's- 1/4 cup Curry chopped Shrimp scallions with your favorite vegetables for your friends and family. For an extra kick, garnish with WillYUM Red Pepper Flakes. Method: Sauté shrimp with salt and WillYUM Pepper’s Essence. Brown for 5 mins. Remove from pan and set aside. Cover a deep frying pan with olive oil. Add garlic, onions, scallions, WillYUM McKay’s Curry, WillYUM Pepper’s Essence, WillYUM Turmeric, sea salt, and paprika. Cook on medium heat, stir and allow onions etc. to cook down for 2 to 3 minutes. Add potatoes and cook for 15 minutes. Allow the potatoes to brown, add chicken broth. Cover and allow to cook down for 20 minutes on medium-high heat, turning occasionally. Add cooked shrimp back in to the deep frying pan. Stir together and cook on low heat for 2-3 minutes. Serve McKay’s Curry Shrimp with your favorite vegetables for your friends and family. For an extra kick, garnish with WillYUM Red Pepper Flakes.

Warren and Brandalyn Williams got bit by the do-it-your- self bug for their wedding favor! They sought out fresh and unique spice blends to package as favors for their wedding. They have learned the benefits of fresh and ground- ed spices from their mother’s herb garden. Within three months after the wedding, people wanted more so they launched WillYUM Spice on May 1, 2016. Although Warren and Brandalyn aren’t chefs, they love hearty, yet healthy, home cooked meals. They saw a need to educate and inspire more people and encourage them to use spices that are free of unnecessary additives. The Williams hand blend small batches and work with small farms and select distributors around the world. It is their goal to maintain the freshness of each spice they use and sell. We hope it is love at first spice with WillYUM Spice! www.willyumspice.com Ambadi Kebab & Grill 141 East Post Rd. White Plains, NY 10601 (914) 686-2014 www.ambadiusa.com

Chicken Kebab

Ingredients for Marinade - 2 lt lemon juice - 1 tsp ginger past - 1/2 tsp salt - 100 gm sour cream - 1/4 tsp white pepper - 2 cups of plain yogurt - 1 tsp garlic paste

Method: Marinade pieces of chicken, covered, in refrigerator

Roast in clay oven at 180 degrees celsius or grill on B-B-Q untill cooked through

The original Ambadi Indian eatery on E. Post Road, White Pains, was opened about a dozen years ago by the Kalathara family of Bengal Tiger to highlight the street foods and simple meals of India. At the time, Simson Kalathara’s Bengal Tiger, which had been across the street, was renowned throughout the area for its sophisticated approach to regional Indian cuisine.

New signage has been put up on the storefront façade. It is now called Ambadi Kebab & Grill. It is under the management of seasoned restaurateur Mahammad Alam of Mughal Palace in Valhalla. His wife Tangina Yesmin is in charge of the day-to-day operation in White Plains.

The YWCA is an official training site for Westchester-Putnam Special Olympics. Registered adult athletes can train and participate in Special Olympic sanctioned events including: swimming, bowling, track and field and Adapted Games. ywcawpcw.org Bella Cucina Maria [email protected] www.bellacucinamaria.com

Late Season Tomato and Potato Soup

Ingredients 1 medium red onion, 1″ dice, about 1 cup 1 bay leaf 2 fat or 4 regular garlic cloves, chopped 2 stems of fresh thyme Extra virgin olive oil 1 quart unsalted vegetable broth, or water Kosher salt and Low Sodium Better than Bouillon Organ- Ground black pepper ic Vegetable Base Pinch of red chili flakes, optional 1 tablespoon each of chopped rosemary, 1 1/4 lb tomato, cored, seeds removed and sage and thyme chopped Fresh parsley for garnish 2 lbs potato, peeled and diced in 1″ pieces Method: 1. In a heavy bottom soup pot sauté the onion & garlic with 2 tbs of olive oil and 1/2 tsp each of salt and pepper and a pinch of chili flakes if using. Cook for about 5 minutes, or until the onions get soft and take on a little brown color. 2. Add in the tomatoes with another 1/2 tsp of salt and cook for about 5 minutes. The tomatoes should be falling apart and very juicy. 3. Add the potatoes, bay leaf, thyme branches, 3 cups of stock, and 1/2 tsp each of salt and pepper. bring to boil, reduce the heat and simmer for about 10 minutes. You want the potatoes to be very soft. 4. Once the potatoes are soft take the soup off the heat and let it cool for 5 minutes. Remove the bay leaf and thyme stems and add in the remaining fresh herbs. In batches puree in a high speed blender. Be very careful during this step. Secure the lid tightly and cover with a kitchen towel. Use the remaining cup of stock to thin out the soup. If necessary use additional water. Taste for seasoning. 5. Serve with a drizzle of olive oil and a little chopped fresh parsley. Maria Reina has been a lover of the culinary arts for over 30 years. In 2007, Maria made the bold decision to walk away from a 23 year career in corporate and retail management and head to the kitchen. She thus embarked on formal culinary training in New York City at the International Culinary Center (formerly known as the French Culinary Institute). Maria’s program of study began in New York City and then continued at the prestigious Italian cooking school, ALMA-La Scuola Internzionale di Cucina Italiana, in Parma. There, she learned to cook regional Italian dishes and studied the wines and the regional history of Italy. Maria then went on to apprentice at Ristorante Reale, a beautiful two-Michelin star restaurant located in the resort town of Rivisondoli in the mountains of Abruzzo, about an hour and a half from Rome. After completing her apprenticeship, Maria returned to the U.S. and received her Grande Diplôme from the ICA. For several years she had the by-line “Seasonal Chef” on the LoHud Food blog and travelled through Westchester demoing at local farmers markets. Chef Maria works primarily as a private chef, caterer and cooking class teacher in Manhattan and Westchester County. Delicias del Jireh Peruvian Kitchen 206 Mamaroneck Ave. White Plains, NY 10601 (914) 437-5374 www.deliciasdeljireh.com

Causitas

Ingredients - 2 large heirloom tomatoes - 3 cilantro sprigs - 1 cow horn chile - 1 tsp vegetable oil - 1 scallion -1 tsp salt

Pulse 3-4 times. Add salt as needed.

Ready to serve or can be chilled before serving.

The business developed as Mariella Mori began cooking from home. With the help of her husband, her delicious food was delivered all throughout White plains. After 5 years of working from home, the couple decided it was time to expand their business and took it to 206 Mamaroneck Ave, White Plains NY. Today, they are owners of two Peruvian restaurants in Westchester NY.

Did you know you don’t have to be a member of the YWCA to use their facilities? You may purchase a 1-Day Pass which includes the use of the pool, fitness center and/or classes offered by the fitness center. ywcawpcw.org Guadalupe Hernandez, Independant Chef

Chimichurri

1 Medium roughly chopped Shallot 6 Medium Garlic cloves 1 Medium jalapeno chili deveined and roughly chopped 1 cup of extra virgin olive oil

Blend the ingredients for about 30 seconds, and then add: 1 Cup roughly chopped cilantro 1 Cup roughly chopped parsley ½ Cup roughly chopped mint leaves 2 Tablespoons fresh squeezed lemon juice

Blend all the ingredients for 2 minutes, add more olive oil if you wish a more saucy mixture Salt and pepper to taste Add on top of your favorite steak or meat

Suggestion: you can even use to marinate any meat including fish and shrimp. Marinate overnight or at least 2 hours prior use.

Guadalupe Hernandez immigrated from Mexico and immedi- ately began to work as housecleaner. Moving forward, Guadalupe became a private cook mostly for the elderly in Man- hattan that required special diets such a low sodium and low fat. In addition to excelling in Culinary Arts, she also earned her degree in Tourism and Hospitality and certification in Hospitality and Meeting Planning. Her past experience also includes working as freelance cater for various companies in Manhattan and Brooklyn, NY. Restaurants in Manhattan.such as Green Table in Chelsea Market, Marta; part of Union Square Hospitality Group and Spotted Pig. In 2016, Guadalupe became one of the 21 Women nationwide in Culinary Leadership Granted through the James Beard Foundation in which she worked 12 months under rigor- ous mentorship program overseen by British chef April Bloomfield, a James Beard Award winner and owner of Spotted Pig, Breslin restaurant and others. Since 2017, Guadalupe currently works at Westchester Country Club in Banquets and is also co-owner of Blossom Catering co. in Port Chester, NY. Monroe College The Culinary Institute of New York 434 Main Street New Rochelle, NY 10801 www.ciny.monroecollege.edu

Located in New Rochelle, New York – just 25 minutes from New York City and its 23,000 restaurants – the Culinary Institute of New York (CINY) is an award-winning, nationally recognized culinary institute that provides students with a combination of theoretical education and hands-on experience in culinary arts, pastry arts, and hospitality management. With access to state-of-the-art instructional facilities designed to simulate the kitchens of restaurants, hotels and large production operations, students receive personal instruction and mentorship from a faculty of ACF-certified chefs and experienced industry professionals who are committed to their success. CINY has been ranked one of the top ten culinary schools in the Northeastern US and in the top twenty nation-wide. In the few years since our founding in 2009, our program has produced award-winning culinary teams, students, faculty and staff, as well as a critically acclaimed student-run restaurant, The Dining Lab, deemed a “training ground for students” by The Wall Street Journal and “the little kitchen that could” by The New York Times. Our culinary competition team has won close to 900 ACF medals and has been named the 2018 Northeast Regional Champions.

Did you know 95% of executive chefs are men? ywcawpcw.org Monroe College Luscious Little Desserts The Culinary Institute of 43 Lawton St. New Rochelle, NY 10801 New York (917) 593-8546 434 Main Street www.lusciouslittledesserts.com New Rochelle, NY 10801 www.ciny.monroecollege.edu

Butter Pecan Pound Cake

Ingredients 1 C butter ½ t salt 1 C pecans, toasted and 3 C flour 6 large eggs chopped 1 C sugar 1 C buttermilk 2 T dark Rum or Bourbon 1 t baking powder 1T vanilla extract (optional) 1 C brown sugar 2 T butter Glaze ¼ C butter ½ t vanilla extract 2 T rum(optional) ½ t salt ½ C heavy cream ½ C pecans, toasted and 3/4 C brown sugar 1 C Confectioners’ sugar chopped

Method 1. Preheat oven to 325 degrees. 2. Grease and flour a 10 cup Bundt pan. 3. Melt 2 T butter and toast chopped pecans until fragrant. Cool 4. In a bowl, measure the flour and sift it together with the baking powder and salt. Set aside. 5. In the bowl of a mixer cream together the butter and sugars until light and fluffy. 6. Add the eggs one at a time, beating well after each addition. 7. Combine buttermilk , vanilla extract and rum (optional) 8. Alternately add flour and buttermilk mixtures, beginning and ending with the flour. 9. Fold in toasted pecans. 10. Spoon batter into the prepared pan and bake for 65 to 70 minutes, until a wooden pick come out clean. Remove from oven and let cool for 10 minutes. Invert cake on to a wire rack and cool completely. 11. While cake cools, make the glaze. For the glaze: In a sauce pan mix together the butter, sugar, salt and heavy cream. Melt and stir, then add the rum. Let the mixture come to a light boil and continue stirring for about 3 minutes. Stir in vanilla extract and powdered sugar. Whisk by hand or beat with hand mixer to smooth consis- tency. Drizzle over cake. Sprinkle with toasted pecans Let stand for 30 minutes to set.

Diana Scott-Sho spent the first four years of her life in the kitchen of her great-grandmother’s little A-framed farmhouse. Big Ma took her time and made everything from scratch. Her Sweet Potato Pound Cake were famous in the community. She used to say that “cookies tickle the belly, but pie soothes the soul.” Through the years, Diana changed or added a spice or two, but the basic recipes were passed down from Big Ma, and she got them from her mother, and so it goes. Diana started her specialty baking business in August 2010, selling single serve classic Southern desserts to friends and personal care salons throughout Harlem. In 2014, she started the Pound Cake Club and adapted from more recipes she found hidden in a steamer trunk in the attic. She bakes with flour and butter, love and memories of all that has passed and that yet to come. www.lusciouslittledesserts.com Culinary Tech Center 303 Quarropas St. White Plains, NY 10601 (914) 207-7801 www.culinarytechcenter.edu

Wasabi Deviled Eggs

Step 1 6 each • Eggs, large Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring eggs to a boil. Remove pot from heat and cover. Let stand for 12 minutes. Drain the eggs and run them under cold water to cool.

Step 2 1/4 cup • Mayonnaise 1 tsp • Rice wine vinegar 1 tsp • Wasabi paste (1-2 depending on 1/4 tsp • Salt taste) 1/4 tsp • Pepper 1 tsp • Dijon mustard • Optional topping garnishes - Green onion, pea shoots, pickled ginger, black sesame seeds

Peel eggs and cut them in half lengthwise. In a small bowl, mash yolks with the mayonnaise, wasabi paste, rice wine vinegar, mustard, salt and pepper.

Spoon the mixture into the egg whites. Garnish with one or more of the options.

Another optional garnish is the addition of kataifi adhered with egg white to the outside of egg.

The Culinary Tech Center believes that quality career education can lead to a successful and rewarding future. Our programs are designed to help students learn the skills needed for entry level employment in the culinary and Hospitality field as well as to develop the habits of lifelong learning needed in today’s ever-changing job market. Director, Betsy Evans joined Culinary Tech in 2007 and has served various instructional and administrative roles during her tenure. Betsy’s commitment to providing quality training and finding the perfect employment opportunity for students is evidenced by their success on the job. As a lifelong resident of Westchester, she has developed strong relationships with a wide variety of local employers where CTC graduates continue to transition and grow.

Across the globe, there are more than 25 million YWCA members in 106 countries, including 2.6 million members and participants in 250 local associations in the United States. ywcawpcw.org Culinary Tech Center Southern Westchester 303 Quarropas St. BOCES Culinary Arts White Plains, NY 10601 65 Grasslands Road (914) 207-7801 Valhalla, NY 10595 www.culinarytechcenter.edu 914-761-3400 www.swboces.org

Apple Cheese Tart

For the crust ½ cups unsalted butter, soft 1/3 cup granulated sugar 1 cup all-purpose flour

Beat butter and sugar until smooth and fluffy. Add flour and mix well. Spread evenly into 9’ tart pan.

For Filling 8oz cream cheese, softened 1 large egg 1/3 cup granulated sugar ½ teaspoon vanilla extract

Beat cream cheese and sugar until blended. Add egg and vanilla. pread evenly into tart pan

Topping 1/3 cup granulated sugar ½ tsp cinnamon 4 sliced, peeled apples

Combine sugar and cinnamon. Peel and thinly slice the apples. Toss in cinnamon sugar mixture. Arrange neatly on filling

To Bake Preheat oven to 425 degrees. Bake for 10 minutes then lower temperature to 375 and bake for 20-25 minutes or until set. Cool, cover and refrigerate for at least 3 hours before serving.

The Southern Westchester BOCES Culinary Arts Program provides students with entry-level culinary skills as they learn the fundamental concepts and techniques of cooking. Students will learn kitchen and knife skills, butchering techniques, customer service, dining room management, ABC’s of nutrition, and so much more! Students cook in a commercial kitchen environment, and get the chance to work live catering events on campus, providing them with a well-rounded background in the food service industry. Upon successful completion of this program, students may receive college credits and/or an industry certification pending successful completion of an industry certification exam. Pearl & Eppies (914) 625-2140 [email protected]

Thanksgiving Swe’ndwich

Ingredients 1 each Sweet Potato Biscuit 1tbsp Stuffing 1/4 cup shredded turkey breast 1 tsp cranberry sauce

Method: Slice a sweet potato biscuit in half, and set aside. Heat up leftover turkey, shred the meat with your hands or a fork into a little pile. Add a few drops of gravy if the meat is too dry. Set aside. Spread cranberry sauce on each side of the biscuit place a tablespoon of heated stuffing on top of one side of the biscuit along with the shredded turkey.

Pearl & Eppies handcrafted gourmet biscuits is owned by Kyana Mangol. She was inspired by both of her grandmothers who were avid bakers, which led to pursuit into culinary arts and baking and pastry. After working as a baker she decided to share some of her own creative twists on traditional baked items and received extraordinary feed back. Her biscuits are inspired by the traditional concept of a biscuit accompanied by uncon- ventional flavor combinations.

The YWCA offers high quality diverse early care and education programs that create a strong foundation for life-long learning. The emphasis on an anti-bias curriculum helps children explore similarities and differences, which broaden understanding and cele- brate the richness of diversity. ywcawpcw.org Pearl & Eppies Salsa Picante (914) 625-2140 110 Adee St. [email protected] Port Chester, NY 10573 (914) 481-5488 www.salsapicantemex.com

Tacos Arabes

Ingredients 2 lb. of boneless pork shoulder roasted (cut Juice of 1 lime in a small pieces) Juice of ½ orange 2 tablespoon of each: salt, ground oregano 2 chopped onions 1 tablespoon of pepper 2 avocado 3 cloves Queso Oaxaca ( Sheared cheese from Olive oil Oaxaca)

Method Marinate the pork with the juices; species and some olive oil (place it in the fridge for couple hours). Sautee the onions for a few minutes then add the meat, cook in a low temperature When ready served in a flour tortillas and topped with a avocado and chipotle sauce

Salsa Picante is about putting home-style food in a restaurant setting. I come from a long line of great home cooks, starting with my mother, Martha Arroyo, who loved to learn and perfect new recipes and frequently replicated recipes that my grandmother shared with her.

Salsa Picante Restaurant is a collaboration between husband and wife, David and Adrianna Dolores. David and Adrianna wanted to bring the best culinary dishes, which come from a small town called Hauquechula in Puebla, Mexico, to the public.

The cuisine and menu items stem from foods my mother made when I was growing up. The idea was to leave a legacy for my mom and grandmother, and Salsa Picante is a tribute to the women in my life who showed their love for me and my family through the dishes that were put on the table. Salsa Picante’s success is due to my wife, my mother, and grandmother; because of them the adventure that began four years ago became a reality. Nowadays, my wife and I get great pleasure when we see our customers enjoying our food – it is a reminder of the love and care my mother and grandmother served along with their dishes and we are proud to continue their legacy. Serenity’s Sweet & Savory Boutique (914) 424-6355 [email protected]

Shrimp Pasta w/ a Spicy Creole Tomato Cream Sauce Ingredients 1 pound shrimp shelled and deveined 2 cups tomato sauce(plain) 1/2 teaspoon ground cayenne pepper 1/4 cup water 1 teaspoon paprika 1 teaspoon chicken bouillon paste 1 teaspoon Tony Chacheres Seasoning cajun/ 2 tablespoons chili sauce creole seasoning 2 tablespoon Worcestershire sauce 2 tablespoons olive oil 1/2 - 2/3 cup heavy cream 1/2 cup onion,small dice 8- ounce angel hair pasta 1/2 cup bell pepper, small dice juice of 1/2 lemon 4 cloves garlic minced salt and pepper to taste 2 tablespoons fresh parsley chopped for garnish Method: Peel and devein shrimp. Pat shrimp dry with a paper towel. Season shrimp on both sides with salt , pepper, paprika, and cajun seasoning. Heat olive oil in a large skillet. Add onion and bell pepper. Saute 3 to 4 minutes or until soft. Add shrimp and garlic and cook shrimp 2 minutes per side. Remove shrimp from pan leaving the oil in the skillet. In the skillet add tomato sauce, water, chicken bouillon paste, chili sauce, and Worcestershire sauce. Bring to a boil then reduce to simmer for 10 to 15 minutes. Remove from heat and stir in heavy cream. Season with a little more salt, pepper, cajun seasoning and cayenne pepper to taste. Boil pasta and drain. Add pasta and shrimp to sauce. Squeeze lemon juice over pasta and stir well to combine. Sprinkle with parsley, serve, and enjoy! *Substitute shrimp for chicken, beef or your favorite veggies

Based in New York, Serenity’s Sweet & Savory Boutique is run by Chef Na’Kia Burrell and her husband & Chef Jay

We specialize in custom cakes/sweet treats, Soul Food & Caribbean Cuisines, and catering for any occasion. At Serenity’s Boutique we strive to produce the best quality products by using the freshest ingredients to create every homemade savory dish and every scratch-made sweet treat. Our mission is to give our clients an experience they’ll never forget by inviting you into our kitchen and welcoming you as family!

Did you know that the YWCA does not only serve women and girls; it is a co-ed organization. ywcawpcw.org Serenity’s Sweet & Catskill Provisions Savory Boutique 244 Lake Rd. Long Eddy, NY 12760 (914) 424-6355 (845) 418-6482 [email protected] www.catskillprovisions.com

Queen Bee

Ingredients Ingredients 2 cups tomato sauce(plain) 1.5oz Catskill Provisions NY Honey Rye Whiskey 1/4 cup water .75oz Lemon Juice 1 teaspoon chicken bouillon paste .25oz Honey Syrup 2 tablespoons chili sauce 1 Orange Slice 2 tablespoon Worcestershire sauce 2 Dashes Chocolate Bitters 1/2 - 2/3 cup heavy cream 8- ounce angel hair pasta Method: juice of 1/2 lemon Combine all ingredients in a cocktail shaker, add ice. Shake and strain, serve over ice in a salt and pepper to taste rocks glass. 2 tablespoons fresh parsley chopped for garnish

Born in Madrid and raised in New York City, Claire M Marin, proprietor of Catskill Provisions had already attained success in the corporate world as Publisher at National Magazines. After discovering the small, rural town of Long Eddy in the Catskill Mountains, she found herself drawn to the bees and how they work in easy harmony with each other and their surroundings. Inspired by their example, she began building her own business drawing upon the local natural resources of Upstate New York. Today, Claire tends to over 300 beehives in Delaware, Sullivan, and Madison Counties in New York State, in cooperation with other local beekeepers to create small batch, hand-packed honey harvested several times a year. The Catskill Provisions community has grown to include locavore restaurants, hotels, and specialty stores whose shared goals include a commitment to sustainable, raw, organic, local food products. Cooked & Co 128 Garth Rd. Scarsdale, 10583, NY (914) 205-3939 www.cookedandco.com

Teriyaki Kale Salad

Ingredients Salad: 5 Japanese Eggplant, Cut in half, then cut into half moons, toss with EVOO, Salt & Pepper, Roast in 400 degree oven for 12 minutes 1 Bunch of Asparagus, trim off ends, EVOO, Salt & Pepper and Grill 3 TBSP of Garlic, Chopped 3 TBSP of Ginger, Chopped 1/2 Bunch Scallions, Chopped 2 tsp Sesame Seeds, Toasted in a sautéed pan until golden brown 2 Bunches of Kale, washed and stripped from stem, cut into 1 inch strips 1/2 bag frozen artichokes tossed in EVOO, Salt & Pepper, set on sheet pan, Roast 400 degrees for 15 minutes 1/2 cup Wasabi Chick Peas

Asian Marinade: 1 bottle Sweet Chili Sauce 1/2 Cup Sesame Oil 1 Bottle Sweet Soy Sauce 1/3 Cup Black & White Sesame Seeds 1/2 Cup Rice Wine Vinegar

1. Sautee Garlic & Ginger with EVOO til golden brown. Remove Garlic and Ginger From Oil (Save the oil). 2. In a Large Bowl add Japanese Eggplant, Grilled Asparagus, Scallions, Toasted Garlic & Ginger. Toss together then add Kale and 1 Cup Asian Marinade. Mix together w. Crispy Artichokes, Wasabi Chick Peas. Sprinkle with Toasted Sesame Seeds.

A gourmet eatery in Scarsdale, NY serving breakfast, lunch and dinner. Our market offers freshly prepared food in the case and meals to go as well. Oh, and we cater too!

Our YWCA has a pool that can accommodate an av- erage of 1,500 people per week with lessons, special swim classes, open swim, and lap swim. ywcawpcw.org Cooked & Co SUNY WCC 128 Garth Rd. 75 Grasslands Road Scarsdale, 10583, NY Valhalla, NY 10595 (914) 205-3939 (914) 606-6600 www.cookedandco.com www.sunywcc.edu

WCC’s Pumpkin Sauce and Pasta

Ingredients Pumpkin Pasta Sauce yield 4 servings ½ cup Canola Oil 1/8 tsp nutmeg 1 clove garlic, chopped Pinch ginger powder 3 scallions, white part only, sliced thinly Pinch white Pepper Kosher Salt, as needed ½ cup heavy cream (vegan option use soy 1 ¼ cups pumpkin purée sour cream) 1 cup chicken stock (vegan option, vegetable ½# of your favorite pasta (tubes or curly stock) shapes recommended as it holds the sauce)

Method Place a pot of water on the stove to boil water for pasta. Do not begin cooking pasta until sauce is simmering to allow sauce flavors to meld. Cook and drain pasta as usual. Reserving 1 cup of pasta water to loosen sauce as needed. For the sauce. Place oil in a medium saucepot and heat oil slowly. Chop garlic, slice scallions, and add to the oil. Season with salt. Cook over medium heat (do not brown) to soften garlic and scallions. Add the pumpkin purée and stock, mixing to combine ingredients. Allow to come to a gentle simmer. Add in nutmeg, ginger, and white pepper. Mix to combine. Simmer about 5 minutes to allow spices to release their flavors. Stir occasionally to keep sauce from sticking to the bottom. As pasta cooks add heavy cream to the sauce and stir to combine. Once pasta is cooked drain, reserving some pasta water to loosen sauce if needed. Combine sauce with pasta and garnish as you like.

Optional garnishes: chopped hazelnuts or walnuts, green tops of scallions, parmesan cheese

The Culinary Arts & Hospitality Management curriculum leads to successful careers throughout the diverse and exciting Hospitality Industry. Graduates of the program are prepared for employment in middle management positions such as assistants to: managers, supervisors of food production and service, event planners, caterers, stewards, banquet managers, rooms division managers, operations managers, purchasing agents, chefs, pastry chefs or bakers. With additional education and/ or experience, upward mobility is unlimited. Taconic Distillery 179 Bowen Rd Stanfordville, NY 12581-6024 (845) 393-4583 www.taconicdistillery.com

Autumn in New York

Ingredients 3 ounces Taconic Bourbon 2 teaspoons fresh lemon juice 1 teaspoon Taconic maple syrup ½ cup apple cider Cayenne pepper

Method Fill two glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously. Strain into glasses and top each with a pinch of cayenne pepper, if desired. (optional: rim glass with maple syrup and dip in crushed cider-donut bits!)

Taconic Distillery, established in 2013, is a purveyor of fine craft spirits located in the Hudson Valley of New York. We handcraft our award-winning bourbon and rye whiskies in small batches using the finest ingredients, including grains grown in New York and natural spring water from our farm. Inspired by hunting and fishing, Taconic embraces a passion for the outdoors and that passion is imprinted on all our spirits. All of our spirits are brilliant for simple sipping. They also make excellent traditional and signature cocktails.

Through our Fitness Program, we offer an array of activites for youth and adults from Karate and Fencing to personal training, cardio, and strength building in our Fitnes Center. ywcawpcw.org Taconic Distillery Dunkin’ 179 Bowen Rd 81 Knollwood Rd. | White Plains Stanfordville, NY 12581-6024 482 Tarrytown Rd. | White Plains (845) 393-4583 269 S. Central Ave. | Hartsdale www.taconicdistillery.com 94 Croton Ave. | Ossining 221 E. Hartsdale Ave. | Hartsdale

Natalie Santoro, MSW, LMSW, 20 years ago stepped away from her social work profession to dunk into the donut world . She and her brother Paul ventured away from their then Career paths and became Dunkin Donuts and Baskin Robbins franchisees. Currently they own and operate five locations in Westchester County. Natalie is a Board Member of the YWCA and a single mom of two beautiful children adopted from the Westchester County Foster care system . Serving the Community since 1929 Your membership supports the following programs and services:

Racial Justice & Civil Rights Courageous Conversations Reading to End Racism Stand Against Racism

Health & Safety Programs Westchester County Courthouse Child Care Center Encore Plus (Health Screening for Women) Programs for People with Developmental Disabilities Recreational Programs (Fitness, Gymnastics, Swimming) Summer Camp Supervised Visitation & Safe Exchange Vacation & Holiday Camps

Women & Girls Empowerment Awakenings Before and After School Care Early Education & Childcare Girls Empowered Through Meaningful Support (GEMS) Nursery School & Pre-School Enrichment Residence for Women

When you become a member of the YWCA, you are doing more than just joining an organization you are becoming part of a movement.

Join Today Visit www.ywcawpcw.org

515 North Street White Plains, NY 10605 914-949-6227 ywcawpcw.org