VR Cookbook

VISION REHAB DIVERSITY COOKBOOK Presented by : Vision Rehab Team Presented to : Vision Rehab Team

SUNY, College of Optometry

TABLE OF CONTENTS

A Note from Daniella

3

Appetizers/Salads

4

Breads

8

Soups

10

Sides

12

Mains

16

Desserts

23

Drinks

30

A NOTE FROM DANIELLA During this festive season, I want to express my heartfelt gratitude for your hard work, dedication and positivity. Your contributions makes exceptional contributions are deeply valued. I am excited to celebrate this holiday season with you! As we set out to celebrate our unique holidays, through the act of breaking bread, we can bridge cultural divides, build understanding, and foster a sense of community where everyone feels welcomed and valued. I hope this cookbook, provides us an insight to the diversity of our community and allows us the opportunity to learn from each other and share our favorite recipes. Happy Holidays and Bon Appetit you part of our team. Your unwavering commitment and A Holiday Wish

MISSION

Vision Rehabilitation Service: Our purpose is to improve YOUR quality of life. Vision Rehabilitation CARES: compassionate, accessible, rehabilitative evaluations and services VISION

DIRECTIONS

1.Prepare the Salmon Season the salmon with your preferred seasoning. (Suggested: garlic powder, salt, and black pepper.) 2. Cook the salmon in an air fryer at 400°F for about 10 minutes or until fully cooked. 3. 4.Mix the Seafood 5.Shred the cooked salmon into small pieces. Add it to the shredded imitation crab in a large bowl. 6. 7.Make the Seafood Mixture Add the cream cheese, mayo, and sriracha to the seafood. 8. Mix everything together until well combined. Set this mixture aside. 9. 10.Prepare the Rice Base In a separate bowl, combine the cooked rice with the rice vinegar. Mix well. 11. Spread the rice evenly into an oven-safe dish, pressing it down lightly to flatten. 12. 13.Add the Toppings Sprinkle furikake or layer shredded seaweed over the rice. 14. Spread the seafood mixture evenly on top of the rice and seaweed layer. 15. 16.Bake Bake in a preheated oven at 380°F for 10 minutes. (Optional: Broil for an additional 2-3 minutes for a slightly crispy top.) 17. 18.Serve

Sushi Bake Recipe by Leticia Jaquez

INGREDIENTS

1/2 lb salmon (seasoned to your preference; suggested: garlic powder, salt, and black pepper) 1/2 lb imitation crab (shredded and cut into smaller pieces) 3 oz cream cheese 1/4 cup Japanese mayo (or regular mayo) 1 tablespoon sriracha 2-3 cups cooked sushi rice 2 tablespoons rice vinegar Furikake

Cut into portions and serve wrapped in seaweed sheets for an easy, sushi-like experience. 19.

Chicken Avocado Salad by Jennifer Castro

DIRECTIONS

1.Mix it all up! I always eat it with tortilla chips.

INGREDIENTS

Rotisserie Chicken Avocado Red Onion Cilantro

Pinch of salt Black Pepper Garlic Powder Lime

SWEET CUCUMBER SALAD by Susan Lee Shareef

DIRECTIONS

PEEL AND CHOP CUCUMBERS (ONE LARGE CUCUMBER PROVIDES UP TO 4 SERVINGS) AND ONION 1. 2.SPRINKLE WITH SALT & PEPPER 3.ADD CHIVES & DILL IN A BOWL, WHISK THE FOLLOWING: VINEGAR, SWEET CHILLI SAUCE, SESAME OIL & HONEY 4. POUR MIXTURE OVER CUCUMBERS AND SPRINKLE SESAME SEEDS ON TOP 5.

INGREDIENTS

CUCUMBER (SEEDLESS OR WITH SEEDS) RED ONION (THINLY SLICED) CHIVES (FRESH OR DRY FLAKES) DILL (FRESH OR

DRY SEEDS) WHITE WINE VINEGAR SESAME OIL SWEET CHILLI

SAUCE HONEY

PLEASE NOTE: INGREDIENTS ARE NOT MEASURED—PREPARE BASED ON YOUR TASTE PREFERENCE!

SESAME SEEDS FINE SEA SALT BLACK PEPPER

Massaged Kale salad By Steve Ritter and Audra Steiner

DIRECTIONS

INGREDIENTS

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced 1 lemon, juiced 1/4 cup extra-virgin olive oil, plus extra for drizzling Kosher salt 2 teaspoons honey Freshly ground black pepper 1 mango, diced small (about 1 cup), or try peaches, apricots, oranges, Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. 1. 2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. 3.

4.

Barbadian Coconut Sweet Bread By Miriam McClean

DIRECTIONS Preheat the oven to 350 °F and lightly grease a bread pan. 1. In a mixer cream together the raw sugar and butter. 2. Add flour, salt, grated coconut flakes, cinnamon, vanilla extract, raisins, maraschino cherries, eggs, milk and mix well until a firm dough is formed. If the mixture is too dry, moisten with additional milk. 3. Split the dough evenly and place in the prepared loaf pans. Glaze with sugared water over the top of each loaf 4. Bake for about 1 hour, until a skewer inserted into the center of the loaves 5.

INGREDIENTS

¾ cup butter ⅔ cup raw sugar

2 cups self-rising flour 4 ounces dried coconut (unsweetened coconut flakes used) 1 tsp ground cinnamon 2 tsps vanilla extract 2 eggs ⅔ cup milk 1 tbsp superfine sugar, blended with 2 tbsps water, to glaze 1 pinch salt ½ cup of raisins (chopped) ½ cup of maraschino cherries(chopped)

comes out clean (Or a digital thermometer reads 190 °F.)

Cool completely in the pans before removing. When cooled, slice, and serve with a fresh pot of tea. 6.

Barbadian Coconut Sweet Bread is often made at holiday or special occasions time in Barbados. This richly textured coconut bread is a traditional favorite of all Barbadians

Challah Bread by Amy Steinway adapted from NYT

INGREDIENTS

DIRECTIONS To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour. 2. If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds. 3. Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack. 4. 1.

In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.) Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour. 1 ½ packages active dry yeast (about 3 ½ teaspoons) 1 tablespoon plus ½ cup sugar ½ cup vegetable oil, more for greasing bowl 5 large eggs 1 tablespoon salt 8 to 8 ½ cups all-purpose flour Poppy or sesame seeds for sprinkling DIRECTIONS

DIRECTIONS In a large stock pot boil chicken legs and turkey neck. Once boiled discard water and clean poultry. 1. Once clean, fill pot with fresh water and return poultry to stock pot. 2. 3.Cut vegetables and add to pot. Bring to boil and then reduce to simmer for 3 hours. 4. Add salt to taste about 1 hour into the process. 5.

Chicken Soup by Daniella Rutner

INGREDIENTS

2 chicken legs 1 turkey neck 1 yellow onion 1 Kohlrabi 1-2 parsley root 2-4 celery stalks 3 carrots Salt to taste

NOTES You can add noodles to the soup to cook or cook them separately.

DIRECTIONS In a large stock pot over medium heat add marrow bones, and stir to brown 5 min. Add meat cubes, stir and cover cook for about 10 minutes until bones and meat are brown. 1. Add onions, garlic, hawaij, turmeric, paprika, pepper and tomato paste, Mix well and cook for about 5 min. 2. Add carrots and chicken broth or water, salt. 3. Cover the pot and simmer on low for 1 hour. 4. Add potatoes, recover pot and cook for an additional hour. 5.

Yemenite Soup by Daniella Rutner

INGREDIENTS

4TBSP oil 3-4lbs beef marrow bones 3lbs cubes stew meat

2 onions, diced 1 head of garlic sliced thinnly

1 1/2 TBSP Hawwaij spice (I use more) 1 TBSP tumeric 1TBSP paprika 1/2tsp of black pepper 1 6oz can of tomato paste 6 large carrots cut 12 cups chicken broth or water 1TBSP salt 5-6 russet potatoes peeled and cut

NOTE: Serve with crusty bread like sour dough. I like to eat the marrow from the bone or you can discard bones.

Noodle Kugel by Rebecca Heaps

INGREDIENTS

DIRECTIONS

1 pound of wide noodles 3 sticks of margin or butter 1 1/2 pints of plain low fat yogurt 1tsp of vanilla 5 eggs beaten1 1 16 oz can of crushed pineapple 4 oz of chopped dried apricot 1.5 cups of sugar cinamon sugar and corn flakes for topping optional

1.1. Cook and drain noodles al dente 2.Melt butter in a pot 3.Add cooked noodles to the pot Mix in the yogurt, vanilla, eggs, pineapple, apricots and sugar 4. 5.spray a 9x13 inch pan with PAM 6.Spread mixture into the pan Add cinamon and crushed cornflake to top as desired. 7. 8.Bake on 350 for 45 minutes

NOTES

DIRECTIONS Adjust oven rack to middle position and heat oven to 425 degrees. Whisk eggs, half-and-half, hot sauce, and pepper together in large bowl; set aside. Pulse crackers, flour, and ¼ teaspoon salt in food processor until coarsely ground, 8 to 10 pulses. Add 6 tablespoons melted butter and pulse until crumbs are evenly moistened, about 5 pulses. Transfer cracker mixture to 9-inch pie plate. Press crumbs into even layer on bottom and about 1¼ inches up sides of plate. Bake until crust is fragrant and beginning to brown, about 8 minutes. Meanwhile, combine onions, remaining ¼ teaspoon salt, and remaining 2 tablespoons melted butter in 12-inch nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until onions are softened, about 8 minutes. 2. Stir onions into egg mixture. Stir in cheddar and chives. Transfer onion mixture to crust. Bake until set and center of pie registers 165 degrees, 14 to 17 minutes. Let cool for 5 minutes. Serve. Very good as a vegetarian entrée with a salad. 3. 1.

Vidalia Onion Pie

INGREDIENTS

2 large eggs ½ cup half-and-half ½ teaspoon hot sauce ½ teaspoon pepper 35 Ritz crackers ½ cup all-purpose flour ½ teaspoon table salt, divided 8 tablespoons unsalted butter, melted, divided 4 cups thinly sliced Vidalia onions

(about 2 onions) 6 ounces sharp cheddar cheese, NOTES

shredded (1½ cups) ¼ cup minced fresh chives

Corn Pudding by Michael McGovern

DIRECTIONS

INGREDIENTS

1.Spray 8x8 Pyrex 2.Place mixture in Pyrex 3.Bake at 350 for 40 minutes.

1 stick of butter 1 egg 8oz sour cream 1 can of drained corn 1 can of creamed corn Jiffy corn muffin mix

NOTES

If you want to use a 9x13 pyrex double the receipt.

DIRECTIONS

Greek Okra stew recipe with Tomatoes By EyeWear Staff

INGREDIENTS

For the Greek Okra stew 450g okra (frozen) 2 medium potatoes 2 spring onions 1/2 red onion 1 clove of garlic 1 carrot 50ml olive oil

To prepare this traditional Greek okra stew recipe, start by preparing the vegetables. First cut the potatoes into cubes. Slice the carrot and spring onions and chop the red onion and garlic. 1. Heat a pot over high heat and add in the olive oil and the all of the vegetables and the potatoes. Sauté over high heat until they caramelise and become tender, for about 3-4 minutes. Then add the tomato paste and sauté for 1-2 more minutes. Pour in the white wine and deglaze. Wait for the wine to evaporate and then add the tomatoes, the okra, stock, water, sugar, parsley and season. Stir with a wooden spoon and put the lid on. Simmer the okra stew for about 30 minutes at low heat, until tender. Serve this Greek okra stew with crumbled feta cheese and a pinch of dried oregano. Enjoy! 4. 2. 3.

1 teaspoon tomato paste 40g white wine 400g canned tomatoes 100g vegetable stock 300ml water 2 tablespoons parsley, chopped 2 teaspoons sugar salt and pepper

To serve

oregano 150 g feta cheese

1.

DIRECTIONS Prep the salmon. The easiest way to remove the skin is to place the salmon skin side up on a rack on top of a pot in your sink. Pour boiling water onto the skin, slowly proceeding from one end to the other. You will see the skin on the end of the fish begin to curl, and this is a sign that you can peel the skin off. Begin at one end, and peel the skin off. If part of the skin is still sticking, pour a bit more water in that area. Dry the salmon (spices will stick better) and cut the salmon into 1 to 1 ½ inch cubes. Place the cubes into a large bowl. 2. 3.Mix all of the spices in a small bowl. Add the oil to the salmon and lightly toss to be sure that all of the pieces are coated. Add spices and coate salmon. 4. Preheat your air fryer to 400 degrees – add the salmon and cook for 7-8 minutes, checking to be sure they are not burning. 5. You can also cook the bites on a sheet pan in the oven at 425 for 6 – 8 minutes 6. 7. 1.

Ridiculously Good Air Fryer Salmon Taters” (from A Pinch of Yum website) by Steven Larson

INGREDIENTS

11 lb. fresh salmon 1 teaspoon onion powder 1 tablespoon brown sugar ½ teaspoon garlic powder 1 teaspoon paprika 1 teaspoon cornstarch 1 teaspoon smoked paprika ¾ spoon course kosher salt (or ½ teaspoon table salt) ½ teaspoon chili powder 2-3 teaspoons avocado or olive oil

NOTES Pair the bites with some oven baked broccoli / cauliflower and /or a fresh salad, and a glass of wine/beer/water/juice and you have an easy, ridiculously delicious meal.

DIRECTIONS In a large bowl, place the chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, and ketchup, along with salt and pepper to taste. 1. Toss to mix and coat the chicken with the seasonings. Set aside marinate for at least 1hr. 2. Pour the oil into a large pot and place over medium-high heat until hot not smoking. 3. Make the burnt sugar by sprinkling the cane sugar into the hot oil in an even layer. Let the sugar melt until it starts to froth and bubble. 4. As soon as the edges of the froth/bubbles start to turn a slight shade darker, immediately add the seasoned chicken. Stir to mix and coat with the burnt sugar. 5. 6.Let cook for 7 to 10 minutes. Add the rice and peas to the pot, stir to mix. Cook for 3 minutes. Add the onion, red bell pepper, pigeon peas, and carrots (if using) and cook for 1 minute. 7. Pour in the coconut milk and the chicken stock or water. Season with salt and pepper to taste. 8. Toss in the whole Scotch bonnet pepper. Bring the mixture to a boil and cover the pot. 9. Once it reaches a boil, partially remove the lid and continue to boil for an additional 7 to 8 minutes. 10. Cover the pot fully, reduce the heat to low, and let cook for 25 to 30 minutes or until all the liquid has been absorbed. Sprinkle the green onions on top and fold into the pelau. 11.

Trinidad Pelau Chicken and Pigeon Peas by Mariah Marshall

INGREDIENTS

13 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 2 tablespoons green seasoning 2 teaspoons grated garlic 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon tomato ketchup Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons vegetable or canola oil 3 tablespoons cane sugar, or brown sugar 2 cups parboiled rice, washed and drained 3/4 cup coarsely chopped onion 1/2 cup coarsely chopped red bell pepper 2 cups canned pigeon peas 1 cup diced carrots, optional 2 cups fresh coconut milk 2 cups chicken stock, or water 1 whole Scotch bonnet pepper 1/2 cup thinly sliced green onions, white and green parts

DIRECTIONS

Japchae (Korean Glass Noodles) by Robert Chun

1.Slice the onion, carrots and celery In a large frying pan or wok, stir fry the onion, celery and carrots until crisp tender, about 3 - 4 minutes. Remove from pan and set aside. 2. Next stir fry the beef with a little bit of soy sauce (about a teaspoon or so ) and garlic powder to taste. Fry until beef is done but still tender. Remove and set aside. 3. Then add whisked egg to pan and fry so it is like a thin pancake. 4. 5. Remove and slice into thin strips. Boil noodles according to package instructions Drain. 6. Add noodles to pan along with soy sauce, bouillon granules and sesame oil. 7. 8.Next add veggies and meat. 9. Stir in the fresh spinach and cook until wilted. Add the egg and toss everything together. Add more soy sauce to taste. 10.

INGREDIENTS

1 pound shaved beef or ground beef ½ yellow onion, sliced 2 carrots cut into matchsticks 2 celery stalks, sliced

3 -4 TB low sodium soy sauce 1 tsp beef bouillon granules Garlic powder to taste 1 tsp sesame oil

1 (5.29 oz.) bag bean thread noodles (glass noodles) NOT RICE NOODLES Egg 2 cups fresh Spinach Canola oil

DIRECTIONS

Tallarines Verdes by Diane Calderon

To Make the Green Sauce

INGREDIENTS

3 cups packed spinach leaves 1 cup packed basil leaves 5 ounces cubed queso blanco or queso fresco, plus more for garnish 2 garlic cloves, peeled 1/2 white or yellow onion, peeled 1/4 cup walnuts (optional) 1/4 cup olive oil 1/4 cup evaporated milk Pinch kosher salt

To a blender, add the spinach leaves, basil, queso blanco, garlic cloves, shallot, walnuts, olive oil, evaporated milk and a pinch of salt and a few turns of freshly cracked pepper. Blend for 30 seconds to a minute, scraping down the sides as needed. Give the green sauce a taste and adjust the salt accordingly (this type of cheese tends to be quite salty so you may only need a pinch or two extra). 1. Meanwhile, bring a pot of salted water to a boil. Drop the pasta in the water and cook according to package’s directions. Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta back to the pot and pour in the green sauce. Toss the pasta until it’s thoroughly coated. Feel free to add a splash or two of pasta water to the pasta to thin the sauce out a bit. Divide between bowls and garnish with some queso fresco crumbles and freshly cracked pepper. 1. To Make the Pasta and Assemble:

Freshly ground pepper 1 pound pasta , of choice

NOTE

Let it sit for like 3-5 minutes in the covered pot once you have combined the pasta and the sauce to let it thicken a bit. As noted in the recipe, this is traditionally served with a thin steak and thickly sliced red or white onions that have been sautéed in the meat juices. So yummy!

DIRECTIONS Place peppercorns in small bowl and microwave 15 to 30 seconds. Let cool

INGREDIENTS 1 tablespoon Sichuan peppercorns 12 scallions 28 ounces soft tofu, cut into 1/2-inch cubes 2 cups chicken broth 9 garlic cloves, peeled 1 (3-inch) piece ginger, peeled and cut into 1/4-inch rounds ⅓ cup Asian broad-bean chili paste 1 tablespoon fermented black beans 6 tablespoons vegetable oil 1 tablespoon Sichuan chili powder 8 ounces 85 percent lean ground beef 2 tablespoons hoisin sauce 2 teaspoons toasted sesame oil 2 tablespoons water 1 tablespoon cornstarch Mapo Tofu (Sichuan Braised Tofu with Beef) by Audra Steiner and Steve Ritter

1.

completely, grind in spice grinder or mortar and pestle (you should have 1 1/2 teaspoons). Using side of chef’s knife, lightly crush white parts of scallions, then cut scallions into 1-inch pieces. Place tofu, broth, and scallions in large bowl and microwave, covered, until steaming, 5 to 7 minutes. Let stand while preparing remaining ingredients. 2. Process garlic, ginger, chili paste, and black beans in food processor until coarse paste forms, 1-2 min, scraping down sides of bowl as needed. Add 1/4 cup vegetable oil, chili powder, and 1 tsp peppercorns and continue to process until smooth paste forms, 1- 2 min longer. Transfer spice paste to bowl. 3. Heat 1 TBSP vegetable oil and beef in large saucepan over medium heat; cook, breaking up meat with wooden spoon, until meat just begins to brown, 5-7 min. Transfer beef to bowl. 4. Add remaining 1 TBSP vegetable oil and spice paste to now-empty saucepan and cook, stirring frequently, until paste darkens and oil begins to separate from paste, 2-3 min Gently pour tofu with broth into saucepan, hoisin, sesame oil, and beef. Cook, stirring gently and frequently, until dish comes to simmer, 2- 3 min. Whisk water and cornstarch together in small bowl. Add cornstarch mixture to saucepan and continue to cook, stirring frequently, until thickened, 2-3 min longer. Transfer to serving dish, sprinkle with 5.

DIRECTIONS Work the 2 TBSP of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add the cornstarch, oil, and soy sauce, and mix until the chicken is evenly coated. Set aside for 20 minutes. Follow the directions on the rice noodle package to prepare your noodles. 2. Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside. 3. Heat your wok until it’s close to smoking, and spread 2 TBSP of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking. 4. Continue with the wok on high heat and add 1 TBSP of oil, garlic and grated ginger. 5. After a few sec, add the shallots. Stir-fry for 20 sec add scallions, chilies, basil, baby corn, and shaoxing wine. Stir-fry for another 20 sec and add in the rice noodles. Use a scooping motion to mix everything for 1 min to warm noodles. 6. Add the prepared sauce mixture and stir-fry at the highest heat for about 1 min until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. 7. Add the seared chicken, and stir-fry for another 1 to 2 minutes. Serve! 8. 1.

Drunken Noodles (Pad Kee Mao) by Audra Steiner and Steve Ritter

INGREDIENTS

2 tablespoons water 12 ounces boneless skinless chicken thighs (or breast, thinly sliced), substitute any protein you prefer 2 teaspoons cornstarch 1 teaspoon oil 1 teaspoon soy sauce 8 ounces wide dried rice noodles 1 1/2 tsp brown sugar (dissolved in 1 1 tablespoon fish sauce 2 teaspoons oyster sauce pinch ground white pepper 3 TBSP vegetable or canola oil (divided) 3 cloves garlic (sliced) ¼ teaspoon fresh grated ginger 2 shallots (sliced, about 1/3 cups) 1 scallion (julienned into 3-inch/8cm pieces) 4 Thai red chili peppers (deseeded and julienned or chopped) 1 cup holy basil or Thai basil (loosely packed) 5 to 6 pieces baby corn (split in half, optional) 2 teaspoons Shaoxing wine TBSP hot water) 2 TSP soy sauce 1 teaspoon dark soy sauce

DIRECTIONS

Marinated Greek Lamb Chops with Roast Potatoes By EyeWear Staff

Preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight). 1. Return the lamb chops at room temperature and preheat the oven to 200C. - 400F 2. Cut the potatoes into wedges and place them on a large metal roasting pan. Blend the remaining ingredients and pour the mixture over the potatoes. season well with salt and pepper. (The potatoes and the lamb chops are cooked at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time). 3. Bake the potatoes 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes. Add 1/4 of a cup hot water into the pan, before they have fully browned if dry. 4. Remove the lambs chops from the marinade and season with salt and pepper. Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time. 5. Let the lamb chops rest for 5-10 minutes and serve with a last-minute squeeze of a lemon and a pinch of dried oregano. Enjoy! 6.

INGREDIENTS

For the marinade 8 lamb rib chops (approx. 700g/ 25 oz.) 1/3 of a cup olive oil 1 clove of garlic 1 1/2 tbsp mustard 1 tbsp chopped fresh thyme 1/2 tsp dried oregano 1 tbsp fresh chopped rosemary (optional) zest of 1 lemon 3–4 peppercorns For the potatoes 4 medium sized potatoes, cut into wedges 1 large clove of garlic, minced

50ml olive oil (1/4 of a cup) 80ml water (1/3 of a cup) 1 tsp dried oregano juice of 1 lemon 1/2 tsp semolina salt and freshly ground pepper

DIRECTIONS Preheat Oven: Set your oven to 350°F (175°C). 1. Caramelize Sugar: Heat the sugar in a medium saucepan over medium-low heat, stirring constantly until it melts into a golden caramel. 2. Quickly pour the caramel into a round glass baking dish, tilting the dish to coat the bottom evenly. Set aside. 3. Prepare the Custard: In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. 4. Pour this mixture over the caramelized sugar in the baking dish. 5. Bake in a Water Bath: Place the baking dish in a larger baking pan. 6. Fill the larger pan with hot water until it reaches halfway up the sides of the smaller dish. 7. Bake for 50–60 minutes, or until the flan is set and a knife inserted in the center comes out clean. 8. Remove the dish from the water bath and let it cool to room temperature. 9. Refrigerate for at least 4 hours or overnight. 10.

Spanish Flan by Jessilin Estevez

INGREDIENTS

1 cup white sugar 3 eggs 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 1 tablespoon vanilla extract

NOTES To serve, run a knife around the edges of the dish, invert the flan onto a serving plate, and enjoy!

Sour Cream Coffee Cake by Marianna Butera

DIRECTIONS

INGREDIENTS

Ingredients for Cake ½ cup margarine 2 eggs 1 cup granulated sugar 2 cups sifted flour dash of salt 1 tsp baking powder 1 tsp baking soda 1 tsp vanilla ½ pint sour cream Ingredients for Filling 1 tsp cinnamon ¼ cup granulated sugar ½ cup chopped nuts (optional)

1.Set oven to 325 F 2.Cream the margarine, eggs, sugar Blend in the flour, salt, baking powder, baking soda and vanilla 3. 4.Add the sour cream Put ¼ of the cake batter into a greased tube pan 5. 6.Add a third of the filling Add another layer of cake batter, then more filling 7. Repeat with another layer of cake batter, then more filling 8. End with the last quarter of cake batter 9. 10.Top with additional filling 11.Bake for 1 hour

NOTES

DIRECTIONS

INGREDIENTS Magic Chocolate Flan Cake by Audra Stiener and Steve Ritter

For the Cake 1.Preheat Oven: Set your oven to 350°F 2. Grease 12-cup nonstick Bundt pan Microwave caramel until easily pourable (30sec) 3. 4.Pour into pan to coat bottom combine flour, cocoa, baking soda, and salt in bowl; set aside. 5. Combine chocolate and butter in large bowl and microwave at 50 percent power, about 2-4 min 6. Whisk buttermilk, sugar, eggs, and vanilla into chocolate mixture 7. Stir in flour mixture until just combined. Pour batter over caramel in prepared pan 8. For the Flan Process all ingredients in blender until smooth, about 1 minute. Gently pour flan over cake batter in Bundt pan and place pan in large roasting pan. Place roasting pan on oven rack and pour warm water into roasting pan until it reaches halfway up side of Bundt pan. Bake until toothpick inserted in cake comes out clean and flan registers 180 degrees, 75 to 90 minutes. Transfer Bundt pan to wire rack. Let cool to room temperature, about 2 hours, then refrigerate until set, at least 8 hours. (Remove roasting pan from oven once water has cooled.) 1. Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert completely flat cake platter, place platter over top of Bundt pan, and gently turn platter and pan upside down. Slowly remove pan, allowing caramel to drizzle over top of cake. Serve. 2.

CAKE ½ cup caramel sauce or topping ½ cup plus 2 TBSP all-purpose flour ⅓ cup cocoa ½ tsp baking soda ⅛ teaspoon salt 4 oz bittersweet chocolate, chopped 6 TBSP unsalted butter ½ cup buttermilk ½ cup sugar 2 large eggs 1 tsp vanilla extract FLAN 2 (14 ounces) cans sweetened condensed milk 2 ½ cups whole milk 6 ounces cream cheese 6 large eggs plus 4 large yolks 1 teaspoon vanilla extract

NOTES To serve, run a knife around the edges of the dish, invert the flan onto a serving plate, and enjoy!

DIRECTIONS Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. 1. Whisk together the melted butter and sugar in a bowl. 2. Add the egg and vanilla extract and whisk. 3. Add the flour, baking soda, baking powder, and salt, mix it all together. 4. Add the butterscotch chips or other mix-ins. 5. 6. Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. 7. Allow to cool. Cut into squares and serve. 8.

Blondies by Beth Katz

INGREDIENTS

1/2 cup of butter, melted (6 tablespoons oil) 1 cup of tightly packed dark brown sugar 1 egg, lightly beaten 1 teaspoon of vanilla 1/2 teaspoon baking powder 1/8 teaspoon of baking soda Pinch of salt 1 cup of all-purpose flour 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

NOTES

Monkey Munch by Michael McGovern

DIRECTIONS

1.Measure cereal in large bowl. 2.Set aside.

INGREDIENTS

Microwave chocolate chips, peanut butter and butter for 1 minute on high. 3. 4.Stir. Cook for 30 seconds longer or until smooth. 5. 6.Add vanilla. Pour mixture over cereal, stirring until coated. 7. Pour mixture into large Ziploc bag and add powdered sugar. 8. 9.Shake until well coated. 10.Spread on waxed paper to cool. Store in Ziploc bags or large sealed bowl. 11. Recipe Note: It helps to add cereal mixture a little at a time if you only have small bags. 12.

9 cups Chex cereal (any kind) 1 cup semi-sweet chocolate chips or 6 ounces semi-sweet chocolate chips, melted 1⁄2 cup smooth peanut butter, melted 1⁄4 cup butter , melted 1 -2 teaspoon vanilla 1 1⁄2 cups powdered sugar

DIRECTIONS PAGE 1 OF 2

Chocolate Babka by Audra Steiner and Steve Ritter

INGREDIENTS

FOR THE DOUGH: Whisk flour and yeast together in bowl of stand mixer. Add milk; eggs, orange zest, vanilla. With dough hook mix on med-low until cohesive dough comes together and no dry flour remains, about 2 min. Cover bowl with dish towel or plastic wrap, and let dough stand for 15 min Add sugar and salt to dough and knead on med speed until incorporated, about 30 sec. Increase speed to med-high, with mixer on, add 6 TBSP butter 1 piece at a time, allowing each piece to incorporate before adding next, scrape down bowl and dough hook as needed. Continue to knead on med-high speed until dough begins to pull away from sides of bowl, 7 to 10 minutes longer. Transfer dough to greased large bowl. Cover tightly with plastic and let rise at room temperature until slightly puffy, about 1 hr. Refrigerate until firm, at least 2 hrs or up to 24 hrs. FOR THE FILLING: Just before removing dough from refrigerator, combine chocolate and butter in medium bowl. Microwave at 50 percent power, stirring often, until chocolate is fully melted and smooth, about 2 minutes. Stir in sugar, cocoa, and salt until combined; set aside. 4. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8½ by 4½-inch loaf pan with 1 tablespoon butter. Remove dough from refrigerator and turn out onto lightly floured counter. Using floured rolling pin, roll dough into 18 by 12-inch rectangle, with short side parallel to edge of counter. 5. 1. 2. 3.

Dough

2 ¼ cups bread flour 1 ½ tsp instant or rapid-rise yeast ½ cup whole milk 2 large eggs 1 TBSP grated orange zest (optional) 1 teaspoon vanilla extract ¼ cup granulated sugar ½ teaspoon table salt 6 TBSP unsalted butter, cut into 6 pieces and softened, plus 1 TBSP for greasing pan 8 ounces bittersweet chocolate, chopped fine 8 TBSP unsalted butter, cut into 8 pieces ½ cup confectioners' sugar, sifted ½ teaspoon table salt ½ cup unsweetened cocoa powder, sifted

Filling

Syrup

½ cup granulated sugar ¼ cup water

DIRECTIONS PAGE 2 6. Using offset spatula, spread chocolate mixture evenly over dough, leaving ½-inch border along top edge. Beginning with edge nearest you, tightly roll dough away from you into even 12-inch log, pushing in ends to create even thickness. Pinch seam to seal. 7. Using greased serrated knife and slicing in only 1 direction, gently cut log in half lengthwise and lay halves next to each other cut sides up. Forming tight twist, cross left log over right log. Continue twisting, 5 times total, keeping cut sides facing up as much as possible. Pinch ends together and carefully transfer to prepared loaf pan cut sides up. Tap loaf pan on counter to pack dough into pan. 8. Set wire rack in rimmed baking sheet and center loaf pan on wire rack. Bake for 30 minutes. Remove from oven and cover babka with aluminum foil. Return to oven and continue to bake until center registers 200 to 205 degrees, 50 minutes to 1 hour. 9. FOR THE SYRUP: Meanwhile, combine sugar and water in small saucepan and heat over medium heat until sugar dissolves. Set aside off heat. 10 . Remove babka from oven. Leaving babka in loaf pan, brush syrup evenly over entire surface of hot babka (use all of it). Let cool in loaf pan on wire rack for 1 hour. Carefully remove babka from pan and let cool completely on wire rack, about 2 hours. Slice 1 inch thick and serve

Chocolate Babka by Audra Steiner and Steve Ritter

INGREDIENTS

Dough

2 ¼ cups bread flour 1 ½ tsp instant or rapid-rise yeast ½ cup whole milk 2 large eggs 1 TBSP grated orange zest (optional) 1 teaspoon vanilla extract ¼ cup granulated sugar ½ teaspoon table salt 6 TBSP unsalted butter, cut into 6 pieces and softened, plus 1 TBSP for greasing pan 8 ounces bittersweet chocolate, chopped fine 8 TBSP unsalted butter, cut into 8 pieces ½ cup confectioners' sugar, sifted ½ teaspoon table salt ½ cup unsweetened cocoa powder, sifted

Filling

Syrup

½ cup granulated sugar ¼ cup water

Aviation Cocktail by Steven Ritter.

INGREDIENTS

2 ounces London dry gin ¾ ounce lemon juice ½ ounce crème de violette ¼ ounce maraschino liqueur ¼ ounce Simple Syrup Cocktail cherries

DIRECTIONS

1.

Add gin, lemon juice, crème de violette, liqueur, and simple syrup to cocktail shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with cherries and serve.

NOTES You can substitute ¼ ounce Lavender Liqueur for the crème de violette if desired, but increase the Simple Syrup to ½ ounce. A lemon twist makes a nice additional garnish, if desired.

Espresso Vodka by Daniella Rutner

INGREDIENTS

2 ounces Espresso Vodka recommend Van Gogh double

espresso vodka Cream to taste recommend

Almond cocunut milk but you can substitue any cream flavors you like in your coffee or Irish Cream Liqueur (Baileys or Carolyn’s)

DIRECTIONS

In a shaker add incredients and ice to shake the mixture with and get it nice and chilled

NOTES

if you like things sweeter, you could also add a little Kahlua to the mix I don’t use a shaker but keep the vodka in the freezer.

Ritter’s Restorative Cocktail by Steven Ritter.

INGREDIENTS

2 ounces Maker’s Mark bourbon 2 ounces Creole Shrub orange liqueur

Orange slices and cherries to garnish

DIRECTIONS

Add Maker’s Mark and Creole Shrub to cocktail shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with fruit and serve. 1.

NOTES You can substitute ¼ ounce Lavender Liqueur for the crème de violette if desired, but increase the Simple Syrup to ½ ounce. A lemon twist makes a nice additional garnish, if desired.

2. 3.

Scorpion Cup: A Classic Tiki Refreshment

by Steven Ritter.

INGREDIENTS

2 ounces orange juice 1½ ounces aged rum ½ ounce brandy ¼ ounce grenadine ¼ ounce lime juice ¼ ounce orgeat syrup Cocktail cherries

DIRECTIONS

1.

Add orange juice, rum, brandy, grenadine, lime juice, and orgeat syrup to cocktail shaker, then fill with ice. Shake mixture until just combined and chilled, about 5 seconds. Strain cocktail into chilled old-fashioned glass or tiki cup half filled with crushed ice. Top with additional ice and garnish with cherries. Serve.

NOTES You can substitute ¼ ounce Lavender Liqueur for the crème de violette if desired, but increase the Simple Syrup to ½ ounce. A lemon twist makes a nice additional garnish, if desired.