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1 2 3 4 BRIAN DECKER (ESU TUTOR) Fresh Ingredients ● 1 (12-ounce; 340g) bag of fresh Cranberry cranberries ● 4 tablespoons of sugar (brown or white) Sauce ● 1 cup water ● ½ cup apple cider or red wine (eg. cabernet) ● 2 chopped and peeled mandarin oranges, clementines, or apples ● 1 chopped and peeled lemon ● 4 thin strips of an orange peel ● 4 thin strips of a lemon peel ● 1 cinnamon stick ● 1 teaspoon pure vanilla extract (optional) Preparation 1. Combine all the ingredients in a medium saucepan. 2. Bring to a boil over medium-high heat, then reduce to a simmer. 3. Cook, stirring occasionally, until berries start to pop. Press berries against the side of the pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 20-25 minutes total. 4. Remove from heat and allow it to cool for about 30 minutes. Stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months. 5 ANGELA WILKINS (ARNIC TEACHER/ESU TUTOR) Ingredients Bubble & ● 1 onion, finely chopped ● 1 clove of garlic, chopped Squeak ● 20 (approx) cooked brussel sprouts, sliced ● 450 g / 1 lb cold cooked potatoes (mashed or broiled works best) ● 160 g / 6 oz cooked chestnuts ● 4 slices of bacon, chopped finely (optional) ● About 1 tbsp olive oil (or butter, goose fat, or duck fat) ● Salt & freshly milled black pepper Preparation 1. Melt fat in skillet. 2. Fry bacon (if using), until it begins to brown. “In our family, the best meals are often made from 3. Add the onion and garlic, fry gently to soften. leftovers. Sunday’s roast butternut squash and 4. Add brussel sprouts to the pan, and fry over. carrots become Monday’s warming, savory soup, medium heat for about 5 minutes. the remains of the week’s bread is combined with 5. Add potato, work everything together to mix dried fruit, cream, butter and eggs to become a and heat through. decadent bread and butter pudding weekend 6. Distribute the chestnuts evenly over the treat. The motto, drummed into me by mixture. grandparents who had known food scarcity in 7. Press the mixture down so that it covers the Europe, was “Waste not, want not! base of the pan. Allow it to stick a little to the pan, so it will crisp and turn golden brown. In the same way, left-over potatoes and brussel Then turn it over and do the same on the sprouts become the delicious, and quirkily named, other side. “bubble and squeak.” The name apparently refers to the sound that is made while the ingredients are cooking; I can’t say I’ve noticed it but my Tips version tastes good, nonetheless. In the first recorded recipe (in England, in 1770), bubble and It’s delicious served with anything, but best with squeak was made out of cabbage and beef, fried real vintage (matures for 3 years) cheddar together. Now, most recipes omit the meat and cheese-- from Cheddar in England, of course! are based around potatoes and either cabbage or brussel sprouts. The basic, two-ingredient version is good, but this slightly fancier version gets the vote in my family. It can be made vegan by simply omitting the bacon and using vegetable oil.” 6 LUZME QUINTERO (ARNIC MEMBER) Ajiaco Preparation 1. In a large pot, add water, chicken and half of the gallant soldier weeds. Let simmer for approximately 40 minutes. Once chicken is cooked, place on plate, cut in small chunks, and cover with aluminum foil to keep the chicken warm. Do not toss the water. 2. Then, in the same water you cooked the chicken, add the two kinds of potatoes, onion and garlic. Let cook for approximately 2 hours. Let the “What a delicious memory! At home, the potatoes cook until they dissolve word ajiaco (potato and chicken stew) was completely. always accompanied by a party: friends, cousins, aunts and uncles coming over, and 3. Add the chicken chunks, ears of corn, with lots and lots of flavor.” chicken broth, green peas and salt to taste. Mix carefully with all the ingredients, and let simmer for Ingredients another hour over low heat. 4. Add the other half of the “guascas” ● 8 cups of water and cook for 5 more minutes. ● 4 medium skinless boneless chicken breasts ● 1 cup of dry gallant soldier weeds Tips (quickweed) or “guascas” (a Colombian If desired, you can add a third type of potato. plant in daisy family used as an herb) The most important thing about this soup is ● 2 lbs Yukon gold potatoes cooking at low heat, so all ingredients can ● 2 lbs white potatoes hold the unique flavor ajiaco brings. ● 1 medium onion, chopped The chicken can be served as whole pieces or in chunks depending on your preference. ● 2 garlic cloves It goes well with capers, white rice and ● 4 large ears of corn avocado. ● 1 chicken bouillon cube Heavy cream is also a perfect side dish for ● ½ cup of green peas this. ● Salt to taste 7 CAROL HERVEY (ESU TUTOR) Lemon Preparation Crust 1. Grease 9 inch glass oven-proof pie dish. Chiffon Pie 2. Preheat the oven to 350 degrees. 3. By hand mix crumbs, sugar, and butter together and press into the pie dish, pushing slightly up the sides. 4. Bake for 20-25 minutes, cool completely. Filling 1. In the bottom of the double boiler, bring water to a simmer without touching the inner pot. Cook yolks, sugar and lemon zest in upper pot. Stir constantly to custard firmness, about 20 minutes (do not let it boil). Remove from stove and cool. 2. In a small dish, stir gelatin into 3-4 tablespoons of cold water until smooth. Add gelatin to lemon mix. Fold in well to help thicken and cool. 3. Prepare ice water bath for filling. Be sure your pot doesn’t float in the bath. Stir lemon pudding until completely cool, stirring often (about 10-15 minutes). 4. When filling is cooled, beat egg whites with a Ingredients little sugar, but not too stiff so they can fold completely into lemon filling. If the pot is big Crust enough, fold eggs directly into pudding (otherwise transfer pudding into a bigger ● ⅔ package Zweibach or graham crackers bowl first). ground 5. Fill pie crust, smoothen, then to support ● 2 tablespoons of sugar plastic wrap place several toothpicks in a semi-circle near the center. Cover pie and ● ½ stick (2 oz) butter or margarine refrigerate. Filling ● Zest of 1 lemon Tips ● Juice 2 ½ Lemons Optional: Serve with whipped cream. ● 6 large eggs separated (while cold), leave egg ​ whites aside to beat later Can be done a full day ahead of time. ● 1 cup of sugar ● 1 package Knox gelatin (prepare after filling is cool) 8 KAREN RUELLE (ARNIC TEACHER/ESU TUTOR) Cranberry Ingredients ● 1 package of fresh cranberries (around Relish 12 oz) ● ½ cup of brown sugar ● ⅓ cup of orange juice Preparation 1. Combine all the ingredients in a saucepan and bring to a boil, then lower the heat all the way down and cover, stirring frequently. 2. Cook until most of the cranberries have popped (about 15 minutes to half an hour). 3. Pour into a dish and keep refrigerated until serving. Tips “This is great with leftovers. Also delicious as a spread on cheese sandwiches!” “This recipe came from the late Karen Jeff, who headed English in Action and the ESU Education Department for many, many years. It was published in the English in Action newsletter in the 1980s and may have originally come from one of the volunteer tutors. Nobody remembers now exactly where this recipe originated, but I make it every year and think of my old friend, Karen Jeff, who loved English in Action almost as much as she loved to cook and talk about food.” 9 JAIME IRREÑO (ARNIC MEMBER) ​ ​ Mote de Ingredients ● 4 lb of yam (Ñame) Queso ● 1/2lb. red onions ● 1/2lb. white onions ● 1/2lb. green onions ● 4 garlic cloves ● 2 lb. white cheese (Oaxaca cheese) ● 1 avocado ● 4 tbsp sour cream ● 2 plantains (ripe) Preparation 1. Cut the yam into quarters, remove all the “It's the best ever! One of the best typical skin, wash the pieces and cut into small cubes. Colombian foods is “MOTE DE QUESO.” I Bring them to a boil in a liter of water using a highly recommend it. It is a delicious dish, large pot. Put on high heat and cook until yam easy to make and healthy. This is comfort starts to fall apart, 15 to 20 minutes total. food because it has basic preparation with 2. Cut the onions, chop the garlic and tomatoes ingredients easy to get in the local market into small pieces and put olive oil in a pan and it's done in 30 minutes. This cream soup over medium heat. Fry garlic, red onion, mix is special for wintertime. I like to make it at for 3 to 5 minutes. Add the tomatoes, the least three times during the month. green onion, salt and pepper to taste. The mote de queso is a typical Colombian 3. Cut the cheese into small cubes and leave Caribbean food, originally from the Zenú ready to add to the yam when cream is done. Indigenous people, located in the provinces 4. When the yam cream is done (just in the of Córdoba and Sucre on the north coast of moment every piece of yam looks ready to Colombia.

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