big night menus, media, and recipes

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Big Night Menus, Media, and Recipes

Geoffrey Gatza



B l a z e V O X



Table of Contents

Big Night Menus, Media, and Recipes Introduction: . . . . . . . . . . .. . . . . . . . . . . .. . 7

Big Night in the News.. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . .. . . . 9

‘Big Night’ in Buffalo enriches cultural scene .......................................................................11 An interview with Kaplin Harris featured on Lemon Hound .............................................14 Lungfull Report by Mike Kelleher ..........................................................................................21 Big Night for Combat Paper Project.......................................................................................23

Menus .. . . . . . . . . .. . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . .. . . . . . . . . . . . 25

Recipes .. . . . . . . . . .. . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . .. . . . . . . . . . 47

Hybrids of the Kitchen.. . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . . .. . . . . . . . . . .. . 49 Some thoughts on Aromatics ...................................................................................................49 Some recipes of Oils, Vinaigrettes, Syrups and Spices ...........................................................54

Big Night Spicy Cornbread .........................................................................................................58 Corn Bread Variations .................................................................................................................59 Autumn Medley............................................................................................................................60 Big Night Pasta Salad .................... ...................... ....................... ...................... ....................... .....62 Couscous With Tomato, Lemon And Fennel............................................................................63 Curried Potatoes and Peas with Ginger Syrup ..........................................................................64 Tilapia with a Black Bean Salsa....................................................................................................65 Sugared Apple Cake ...................... ...................... ....................... ....................... ...................... .....66 Classic Rice Pudding ..................... ...................... ....................... ....................... ...................... .....67 Many Berry Rice Pudding ...........................................................................................................68 Rice Pudding with Lemon and Cranberries...............................................................................69 Traditional Raisin Cinnamon Rice Pudding ..............................................................................70 Rhubarb Crumble.........................................................................................................................71 Honey Roasted Plantains over Vanilla Ice Cream....................................................................72St. Lucia Saffron Buns (Lussekatt)..............................................................................................73Keke Faasaina (Coconut puff cookies) .......................................................................................74Bojo................................................................................................................................................75Kumquat Almond Olive Oil Cake .............................................................................................76Pumpkin Fritters...........................................................................................................................77Takihi.............................................................................................................................................78New Zealand Pavlova...................................................................................................................79Pawpaw and Coconut Cream Dessert ........................................................................................80Burmese Banana Shwe Gye Cake ...............................................................................................81Peking Dust...................................................................................................................................82Almond Cakes (Kwarezimal) ......................................................................................................83Plum Tart - Quetscheflued ..........................................................................................................84Kuih Pau (Dousha Bao) ...............................................................................................................85



Salady Voankazo (Fruit Compote with Lychee Nuts) ............................................................86Lithuanian Rhubarb Crumble .....................................................................................................87Sfouf...............................................................................................................................................88

Jordanian Chocolate Beet Cake...................................................................................................89Poke ..................... ....................... ...................... ....................... ....................... ...................... .........90Canjica ..................... ....................... ...................... ....................... ...................... ....................... .....91

Honduran Buñuelos ...................... ...................... ....................... ....................... ...................... .....92Israeli Apple Cake ........................................................................................................................93Baked Apples Stuffed with Oranges Congo ..............................................................................94Ananas Con Vinho Do Porto (Fresh Pineapple in Port Wine) ................................................95Baked Bananas Gabon..................................................................................................................96Georgian Butter Cake ..................................................................................................................97Coffee Can Cakes.........................................................................................................................98Melon Fingers with Lime.............................................................................................................99Ngalax..........................................................................................................................................100Baseema ....................... ...................... ....................... ....................... ...................... ...................... 101Karask ...................... ....................... ...................... ....................... ...................... ....................... ...102Pudim De Queijo........................................................................................................................103

Honeycomb Cream and Strawberries ......................................................................................104Scottish Black Buns ....................... ...................... ....................... ....................... ...................... ...105Sabayon........................................................................................................................................106Bachelor's Buttons......................................................................................................................107Gaufres From Brussels (Authentic Belgian Waffle Recipe)...................................................108Firnee ....................... ....................... ...................... ....................... ...................... ....................... ...109Rujak Brunei ...................... ....................... ...................... ....................... ....................... .............. 110Ginger Syrup...............................................................................................................................111West Indian Pudding..................................................................................................................112Chinese Almond Cookies..........................................................................................................113The Best Rice Pudding Recipe In The Whole World.............................................................114



Big Night Menus, Media, and Recipes



Introduction:

Big Night has been the best poetry reading to happen to me, ever. Michael Kelleher wanted

to do something different with the standard poetry reading as they became formulaic and

never as much fun as the going-out after the event. He asked me if I would cook for a

reading series in which they would provide a modest budget for food. There would be film

and or music to accompany the reader so it would be a whole evening of fun. I agreed and it

has been a wonderful experience ever since. Now in it’s third year, we have the pattern down

and it is a very popular, well attended reading series in Buffalo. There is food and a

comfortable room in which one can experience poetry in a light, entertaining atmosphere,

not the solemn, church-like environment one comes to think of when one draws on

memories of dreadful poetry readings one has attended in the past. Along with the series co-

curator, Aaron Lowinger Buffalo has had a wonderful time of poetry.

Gathered in this book is just about everything Big Night; that is, as far as the food is

concerned. To accompany this book of menus, news stories that appeared online and recipes

is a photo journal. I took several images at each of the Big Nights for fun. It is not a direct

representation of anything as these pictures selected are snapshots I took as a way to

remember the food. I am a sloppy photographer and that will show. I even dropped a brand

new camera, breaking it beyond repair after slipping on the ice in my chef clogs. So as food

is enjoyed with the eyes and less on text, I do hope you enjoy. Hurray!

There is a section of all of the full menus of every Big Night events in which I cooked and

presented food. Unfortunately, due to a move in the middle of February, I missed out onChristian Bok’s magnificent reading. But all other Big Nights are included up until, as of this

writing, Kent Johnson’s reading, Saturday October 22, 2011.



Also included are recipes of some of the favorite dishes at Big Night. I had envisioned a

longer book with recipes of all the items of all the menus. This proved to be too time

consuming and then frustrating. These dishes are composed of spur of the moment ideas of

what is fresh at the markets. And that whim seems to want to take over how one captures

these dishes on paper. So instead, I have included basic recipes of spice mixes, syrups,

dressings and vinaigrettes and flavored oils. Also included are techniques on how to cook

these dishes. Mainly the Big Night food are vegetable based salads with all of the ingredients

cooked separately and brought together right before serving. And example of this is Autumn

Medley, a warm fall dish of root beets, crispy mushrooms and ginger syrup. Each vegetable

is cooked by itself and then brought together at the end, right before serving. Included in

this section are techniques for making delicious aromatics. Happy cooking!

To conclude, I want to thank everyone for enjoying the food. It makes me very happy to

cook for the poetry community. But it is also a wonderful puzzle for me to play with. Since I

left cooking professionally, there are times I miss having my hands in the pot. There are

technical successes in making large meals that one cannot feel in cooking for two. But it is

also a great way for me to stay active as a cook. I can keep skills alive that I, in no other way,

could keep sharp. Thank you!

Rockets, Geoffrey

:-)

Friday October 28, 2011



Big Night

in the News



‘Big Night’ in Buffaloenriches cultural scene

By Colin Dabkowski

Published: Buffalo News Arts Beat Blog May 9, 2010, 1:53 PMUpdated: August 21, 2010, 6:05 AM

Somewhere along the line, the poetry reading picked up a bad rap.

In some dusty corners of the popular imagination, these events seem to belong to

an earlier time, when Allen Ginsberg and Jack Kerouac roamed half-drunk fromcafe to dimly lit cafe, delivering their rhythmically inflected stanzas to crowds of

finger-snapping hepcats dressed all in black. Or else they’re thought of as

pretentious academic affairs in which tweed-clad academics try to one-up each

other with evermore obscure references to poets long dead.

But at the Just Buffalo Literary Center, whose mission is to reveal the buried

power of literature and poetry to the masses, those outmoded preconceptions go

up in a puff of smoke.

At the center’s monthly “Big Night” celebration, poetry is treated not as some

impenetrable fortress or closed society, but as a living, breathing organism with

surprising relevance to the way we live. The final “Big Night” of the current

season, held recently in the Western New York Book Arts Center, was a case in

point.

Some in the diverse crowd of nearly 100 came for the poetry readings by

Jonathan Skinner, Florine Melnyk and others. Some came to see the art

exhibitions by Julian Montague and Leah Rico or prints by the late abstract

painter Adele Cohen. Still others came simply to soak up the vibe, have a glass of

wine or a beer and a bite to eat. At a cool $5, this was probably the most



affordable and rewarding cross-cultural and people-watching event of the month.

The occasional group of teens and 20-somethings, streaming past the building on

their way to the Mohawk Place a block away, peered into the building with

confused looks on their faces, probably taking the eclectic activity inside for some

kind of church service or Alcoholics Anonymous

meeting. The few that struggled in were happily surprised.

Perhaps the most talked about aspect of the night –no dig intended at the deeply

engaging poetry or art exhibitions –was the food.

In one corner of the center’s lower floor was a square table laid out with a

kaleidoscopic assortment of exotic finger foods and culinary concoctions, from

chanachur chickpeas and potato samosas with salsa verde to jasmine rice

pudding with currants and whipped cream-topped strawberry tarts.

This impressive smorgasbord was the work of Big Night collaborator, former

Marine and ex-chef Geoffrey Gatza, who somehow produced it all with a paltry

budget of $100. Gatza, it also happens, is the editor and publisher of one of theregion’s most successful small poetry presses, BlazeVox (motto: “Poetry that

doesn’t suck”), which has published dozens of gifted poets in its decade of

existence.

“Poetry is a really solitary act,” said Gatza, who was wearing a green chef’s

uniform spattered here and there with the oily marks of his work in the kitchen.

But at the Big Night, which always features some combination of poetry, music,

art, dance and other art forms, “everybody’s having a good time. It gets people to

mingle and hang out,” Gatza continued.

It also serves as a sort of Trojan horse for the poetry itself, clearly the motivating

passion of the event’s organizers. A typical Saturday night poetry reading, Gatza



said, would at best draw only a quarter of the crowd that attended April’s “Big

Night.”

One of the downsides to Buffalo’s diverse and thriving cultural scenes is their

relative isolation from one another. Visual artists are often too busy painting,

actors treading the stage, writers scrawling prose and poetry – and all of them

working day jobs to boot –to engage in much cultural cross-pollination. The “Big

Night” is that rare instance when Buffalo’s fans and creators of all the arts get

together, commune for a bit over some food and drink, and let their artistic

passions intermingle.

Who knows what new art will result from that mixture, what new audiences will be created. But it’s clear that when the next season of “Big Nights” kicks off againin September, Buffalo’s cultural scene will be all the richer for it.



An interview with Kaplin Harrisfeatured on Lemon Hound

TUESDAY, FEBRUARY 02, 2010

The Big Night Menu:Geoffrey Gatza Talks Food & Poetry

In September 2009, the literary center Just Buffalo inaugurated the Big Night

series which features “poetry, food, music, visual art, film, video & whatever else

we can think of.” Mike Kelleher & Aaron Lowinger curate the monthly series, &

Geoffrey Gatza prepares the food.

I got a chance to ask Gatza some questions about the culinary side of things

following last week’s event.

Kaplan Harris: Whose idea was it to feature a buffet of fine food for Just

Buffalo's Big Night series?

Geoffrey Gatza: Michael Kelleher, the artistic director for Just Buffalo,

approached me with the idea. He wanted to expand the idea for a literary reading

into a multi-art event. Big Night happens in the WNY Book Arts gallery hosting

two literary readings and a film or music performance. The addition of food

makes it into a wonderful gathering for everyone.

I am a graduate of the Culinary Institute of America and have worked with food

for 25 years. In the past two years I have been working solely at BlazeVOX

[books] and this left a real void in my life. I missed restaurant work and there is

no real reason to cook for 100 people if one doesn’t have to. So Mike gave me a

budget of one hundred dollars that must feed about 75 people. Which may sound

impossible, but that is part of the challenge. I do not get paid for my work on this

and we have the indefatigable help of Donna White and Lori Desormeaux.



This is the most wonderful form of food art I could do. In every other event or

circumstance a professional cook has very little to do with the absolute creativity

of the menu. For the most part, I have full control of the menu and it is normally

not fully set until a few hours before the event. We buy what we can and make

what seems best to fit those ingredients. And it is wonderful because the Big

Night audience is very open to trying new dishes. I am very lucky we are able to

do this with all this kind support.

KH: Do you know of any other reading series to feature a regular dinner

menu? Any precedents?

GG: Honestly I do not know first hand of any such thing, but David Meltzer was

kind enough to tell me of similar events happening in San Francisco / Berkleyareas over the years. It is certainly effective in getting people to come out to an

event, and when there have a good time. I think this happens because poetry

readings can be dreadful, if not outright deadly. And the addition of food makes

the it less of lecture and more into a performance where the audience feels they

can get up, move around and mingle.

In my past I have done similar settings for book launch parties in Buffalo. The

success of that gave Mike the confidence that this could be a regular event. But I

also work with food as a medium to connect people and poets together. One way

is the annual Thanksgiving menu poem. Each year I make up a conceptual poem

menu for Thanksgiving, as if I could invite as many poets as I could to honor one

poet. I make a menu and have poems in the place for the courses. And in 2008 I

had Anne Waldman as the guest of honor using actual recipes I created for her

at this breakfast. It was great fun all around. This year is for C. D. Wright and the

following year, David Shapiro.

Here is a link to the Thanksgiving menu page.http://www.blazevox.org/index.php/thanksgiving-poems/

KH: For Linh Dinh's reading, (which also featured media performance by Al

Larsen & fiction by Ken Sparling), you prepared a cheese dip in homage to

his latest book, Some Kind of Cheese Orgy . How do you decide to match a



menu to the poet or poets? What did you serve for prior Big Night readers?

GG: Luckily I have been very familiar with the work of the poets we have hosted

for the Big Night event. I always try to find a way to make a blend of the food to

the writers work. The cheese orgy yuck was presentation piece and the food was

a bit subtler in technique. Linn Dinh’s is a working class poet who is decried as

decadent in his homeland of Vietnam, and I took that to its culinary extreme. I

tried to infuse Asian cuisine with western but using basic ingredients. One dish

was root vegetables and apples in basil syrup, golden beet and lychee salad,

barbequed pork with corn bread, and a creamy rice pudding.

Most readings, Mike provides a word or two as theme to work around. For CA

Conrad’s reading, I was going to make a peanut butter, honey and bananasandwich called the Elvis, to recall his new book. But I changed my mind at the

last minute, as I was afraid of people getting sticky. I did use as many bright

colored vegetables I could find though. And for Simon Pettit I knew he is fond of

gooseberries, or goose-gobs as he calls them, and I made a Gooseberry &

D’anjou Pear Bread Pudding for him.

Here are some of the items that have appeared on the Big Night table:

Alphabet Pasta Salad With Broccoli Rabe And Shrimp

Yellow Tomatoes, Black Bean And Bacon Salad

Purple Carrots, Fennel And Dried Cranberries

Potatoes, Corn And Leek With Parsley Vinaigrette

Roast Ginger Vegetables

Golden Beets, Caramelized Fennel And Onions

Indian Spiced Chicken On A Bed Of Delicious Apples

Ginger Tapioca Pudding

Big Night Fruit Cake

Gooseberry & D’anjou Pear Bread PuddingCortland Apples Crumble

White Eggplants and Chickpea salad

General Geoff’s Chicken

Chicken Sausages with salt potatoes and sugar snap peas

Potato Samosas

with Mint Chutney & Madras Tomato Chutney



Baby Bok Choy & Ginger Rice

Lychee, Shitake, Apple Salad

Big Night Cornbread

Belgian Cocoa Brownies

Pear Eve’s Pudding

Yellow Tomato, Lychee, Shitake, Apple Salad

Roast Chicken Long Bean Salad with Mustard Vinaigrette

Gold And Purple Carrots and Green Beans

Roast Autumnal Vegetables in Ginger Syrup

Crimson Beets, Apple, Mushrooms and Balsamic Onions

Cinnamon Pork with Lingonberry BBQ on Field Green

Roast Chestnuts, Cranberries, Chipolini Onions and Peppers

Gooseberry and Fig Bread PuddingApple and Orange Blossom Honey Crisp

Roast Autumnal Vegetables With Rosemary And Thyme

Curried Potato Salad

Golden Beets, Caramelized Fennel And Leeks

Pear Tomatoes, Yellow Peppers And Orzo, Lemon Garlic Vinaigrette

Carrots, Parsnips And Chipolini Onions With Pickled Ginger

Asian Pears And Cranberries California Tart

New York State Macoun Apple And Bosc Pear Crisp

Watermelon Squares And Pomegranate In Spice Syrup

KH: Where do you shop for food in the dead of winter in Buffalo?

GG: I shop at these stores for the Big Night food. Guercio is a wonderful old style

food market that is a hidden gem in our town. They supply restaurants so they

always have a great selection of produce and hard to find items. Best of all, the

prices are very nice. Super Bazaar and Ni Hoowa are the real deal when it

comes to getting authentic Indian and Asian food. And, Budway markets are anice alternative to large supermarkets. They have the best butchery around. The

prices are great and the quality is very good. They also make wonderful

sausages, which is a hard to find anymore.

Guercio & Sons Inc

250 Grant Street



Buffalo, NY 14213-1421

(716) 882-7935

Super Bazaar (Indian Food Market)

3218 Sheridan Drive

Amherst, NY 14226-1907

(716) 835-4770

Ni Hoowa Supermarket (Asian Food Market)

3175 Sheridan Drive

Amherst, NY 14226-1909

(716) 834-4315

Budwey's Kenmore Supermarket

416 Kenmore Avenue

Buffalo, NY 14223

KH: Can you tell me about your current writing project that involves food?

GG: I am currently working on a book-length children’s prose poem entitled

Desserts Around the World . Once I realized that everyone in the world eats

dessert, I began researching desserts and recipes and it was true, everywhere

people live, they enjoy some form of dessert. The theme for the whole work is

that people are the same all over, only very different. I am using the capitals of

the world, a traditional dessert and a person with whom I am sharing the dessert

as touchstones. It seems a wonderful vehicle to talk about the world’s people and

countries using something everyone can agree on, sweets.

(Pictured above: Linh Dinh, Aaron Lowinger, & Geoffrey Gatza)

----------------------

Kaplan Harris is guest blogging on Tuesdays in January & February. His work

appears in American Literature, Artvoice, Contemporary Literature, the EPC,



Jacket , and The Poetry Project Newsletter . He is also editing, with Peter Baker &

Rod Smith, The Selected Letters of Robert Creeley for the University of California

Press. He lives in Buffalo.

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at 8:00 AM

Labels: Big Night, food, Geoffery Gatza, Kaplan Harris

6 comments:

Lemon Hound said...

Um, how can I get an invite? I think that's what most people are thinking...

8:50 AM

Nick said...

Yeah, great looking spread. And a fun post. I just finished reading Linh Dinh's Blood &

Soap the other week and loved it. Appreciate the head's up on his new book as well.

11:44 AM

Russell said...

I really don't want to screw up your new book, but I thought I had to tell you anyway that I

don't eat dessert Geoffrey

1:40 PM

-kaplan said...

Sina, maybe a care package? Or you could always come to Buffalo. (My vote for the

latter.) Thanks, Nick. I love that book & his others too. Last year I even taught a seminar

"Borderless Bodies" (based on his book title) & thus made the last 100 years of writing

culminate with Linh Dinh. Well, Russell. Not sure what to say. I mean, lots of essentialist

definitions of the "human" are really ways of excluding one group or another. So I guess

there are worse ways of excluding someone from humanity than based on an aversion

to dessert. :-)

7:31 PM

nikki reimer said...



Wow. All kinds of delicious. Thanks for this post....now I'm hungry.

7:36 PM

Kent Johnson said...

This is great to see. Geoffrey Gatza is a living American poetry treasure. I also think he

may be the sweetest person, in person, of any poet I've met. He's also astonishingly

generous, a quality not necessarily in surfeit within the field: His work, most of it, is

devoted to others, without request or expectation of recompense. He has two cats,

many culinary utensils, and a smoking addiction. When you are with him, he talks and

talks and smokes and smokes, and it's never obnoxious, it's just pleasant. Kent

9:26 AM

Post a Comment



Lungfull Report

by Mike Kelleher

2010-02-05

Geoffrey Gatza seemed to me the least likely person to find at a poetry event when I methim several years back, after a reading at Rust Belt Books in Buffalo. He approached me insuit and tie and overcoat, introduced himself, and shook my hand while passing me hisbusiness card and a CD-ROM filled with his poetry and electronic work.

Little did I know that within the next few years this Gulf War veteran and Culinary Instituteof America-trained chef would become my publisher (he's the founder and editor of BlazeVox books), my friend, and more important to this here report, the in-house food-whiz

for a new multi-disciplinary poetry series called Big Night.

Life's funny that way sometimes.

Big Night began as a conversation between myself and my poetry conspirator AaronLowinger after last year's poetry season had ended. Both of us were tired of the"introduction plus two-poets reading"formula for literary events and wanted to try something different.

Not just different, revolutionary: a poetry reading that is actually entertaining! A poetry reading that someone might choose to go to instead of going to just about anything else: amovie, a play, a football game, or dinner at grandma's.So we came up with a new formula:one poet plus two other performers from at least one other discipline or genre of writing,i.e., a filmmaker and a fiction writer, a performance artist and a theater troupe, and so on.

To tie it all together, we came up with the brilliant idea of serving free food. This, we hoped, would bring out some of those people who might not go to a poetry reading under any circumstances. We called our friend Geoff and asked if he could imagine preparing a feastfor 75-100 people on a budget of a hundred dollars per event. No problem, he said. And so the recipe for Big Night was born.

Menu

A night of practical pussies featuring Lee Ann Brown reading and showing films plusDamian Weber singing songs plus White Eggplant and Chickpea Salad, Indian Muruk Swirlsand Pink Fashion Mellows.

Icelandic Eileen Myles powerpointing and reading plus Poets Theater performing herlibretto "Hell" plus films by Turskish filmmaker Ekrem Serdar plus Yellow Tomato, Black Bean and Bacon Salad, Chicken Sausages with Salt Potatoes and Sugar Snap Peas.



Elvis-ational CA Conrad and Hearth-y Simon Pettet reading poems plus live music, videoplus performance art by Kyle Butler plus Lychee, Shitake, Apple Salad, Big Night Cornbreadand Belgian Cocoa Brownies.

Scott Puccio's heartbreaking short films plus poetry by Torontonians Sam Kauffman,

Rebecca Houwer and Thom Olsen plus Gooseberry and Fig Bread Pudding, Apple andOrange Blossom Honey Crisp, and Roast Autumnal Vegetables With Rosemary And Thyme.

"Some Kind of Cheese Orgy," with media performance by Al Larsen plus short fiction by Ken Sparling plus Linh Dinh reading poetry plus Cheesy Big Night Cornbread and BowlFull of Melted Nacho Cheese.

Mmmm...

And the poetry's pretty good, too!



Big Night

for Combat Paper Project

By Louise Continelli

NEWS STAFF REPORTER Published: Buffalo News January 30, 2011, 12:00 AM

Updated: January 30, 2011, 6:42 AM

The Combat Paper Project aims to help military veterans reconcile their

experiences by transforming uniforms worn in combat into cathartic works of

paper art.

The unusual concept—unfolding in art studios across the country— was a focus of

“Big Night,” a Just Buffalo Literary Center event Saturday night in the Western

New York Book Arts Center, Washington and Mohawk streets. It featured poet

Lisa Jarnot, music by Jack Topht and the Vegetables, and a talk and reading

about Combat Paper Project by Chris Arendt and Margaret Mahan.

Geoffrey Gatza, a Marine Corps veteran of the first Gulf War about 20 years ago

and a trainee of the Culinary Institute of America, figured prominently in the

program.

“The uniform’s a touchy subject with many veterans, and the respect for it is, in

actuality, one of the few totems one can stand beside and honor,” said Gatza, the

head of BlazeVOX books, which has published about 1,000 authors over the past

11 years.

Gatza, who also has an accounting degree from Daemen College and is currently

writing his ninth book of poetry, “A Rocket Full of Pie,” said he is happy to “to

help out fellow vets and writers.”

Artists in the Combat Paper Project offer “a great deal of comfort and solace to



many veterans,” he added. “They talk about the transformation of their former

uniform into paper objects as a physical action, as a method to perform — enact

— a way from one life to another peaceful life. I think this is a great way to find

oneself after a military tour of duty.”

Uniforms are cut up, beaten in-to a pulp and formed into sheets of paper, with

veterans using the transformative process of papermaking to reclaim their

uniform as art and begin to embrace their experiences in the military.

For “Big Night,” Gatza used his culinary talents to put together a lineup of winter

comfort food, including pasta salad with parsley pesto, golden beets with

pomegranates, snow crab with turnips and spinach, and cinnamon-roasted

vegetables. For dessert — apple crisp, strawberries with ginger cream and rice

pudding.

Gatza reflects on his own military background.

“I’ve often found, when discussing this with other veterans, the lack of exit

training when one leaves the military,” he said. “Thus an emotional vacuum is

formed, in the mind and soul, that’s not readily eased when one returns from a

barracks to a picket fence. It took me years to understand that. Writing was my

means of coming home.”

The Combat Paper Project moves on to Niagara County Community College on

Monday through Feb. 11 and the Western New York Book Arts Collaborative, Feb.

7 to 13.

[email protected]



Menus



Just Buffalo Welcomes Ha Jin

Welcome

Persian Flat Bread & Roast Garlic

Salad


Field Green, Tomato, Persimmon; Maple Mustard Vinagrette

Vegetables


Green Beans, Yellow and Red Peppers


Main Course

Cinnamon Pork and Roast Chestnuts & Cranberries

Lingonberry Stuffed Chicken Breast with Pear & Potato Purée

Seared Sea Scallops on Brussels Sprouts & Bacon

Dessert

D'Anjou Pear Nestlerode

New York State Apple and Saigon Cinnamon Crumble



Welcome Bernadette MayerFriday April, 1 2011 6pm

Menu "poetry is as good as chocolate / chocolate’s as good as poetry."

Welcome

White Cornbread with Green Chilies


Butter Croissants

Salad

Bok Choy with Lotus Root and bamboo shoots

Pasta Salad with Roasted Tomatoes and Basil

Sweet Carrots, Roasted Tomatoes, Peppers with Gorgonzola

Dinner

Herbed Couscous with LemonRoasted Chicken with Sweet Potatoes and Plums

Spicy Tilapia served on Black Eyed Peas with Horseradish Raita

Curried Potatoes and Peas with Ginger Syrup

Green Beans with Fennel & Salsify

Broccoli with Lychee and celery

Dessert

New York State Apple and Sweet Ricotta Bake Jasmine Rice Pudding with Coconut

Strawberries and Blueberries Nesselrode

Chocolate-Topped Éclairs

Cookies and Candies



Just Buffalo Big Night MenuSeptember 19, 2009

White Eggplants and Chickpea salad

General Geoff’s Chicken

Pink Lotus Steamed buns with Hoison Sauce

Chicken Sausages with salt potatoes and sugar snap peas

Potato Samosaswith Mint Chutney & Madras Tomato Chutney

Baby Bok Choy & Ginger Rice


Big Night Cornbread

Big Pasta salad

Snacks:

Fresh Cut FruitParmesan Crustini

Asian Shrimp ChipsIndian Fried Peas

Black Pepper Banana ChipsIndian Muruku Swirls

Dessert:

Pink Fashion MellowsRainbow Fennel Seeds

Belgian Cocoa BrowniesPear Eve’s Pudding



Just BuffaloBig Night Menu

Theme: Fire & Ice | October 24, 2009

Big Food

Tomato And Pepper Penne Pasta Salad With Dijon Vinaigrette

Moroccan Roast Eggplant With Cici Beans, Fennel, Herbs And Lime

Roast Autumnal Vegetables In Ginger SyrupRed Cabbage Hot Italian Sausage

Green Beans, Yellow And Red Peppers

Chicken Pumpkin Curry And Brown Rice

Golden Beets, Apple, Mushrooms And Balsamic Onions

Cinnamon Pork And Roast Cranberries

Breads And Snacks

Herbed Corn Bread; Cheese Crustini, Indian Naan, Spicy Puff Squares

Dessert

Quince Bread Pudding With Yogurt Sauce

Gooseberry And D'Anjou Pears CrumbleBaked Apples With Raisins And Brown Sugar




November 12, 2009

Snacks & Breads

Rice Crackers Rounds

Spicy Indian Bhel Mix


SaladsRoast Autumnal Vegetables With Rosemary And Thyme

Curried Potato Salad

Golden Beets, Caramelized Fennel And Leeks

Pear Tomatoes, Yellow Peppers And Orzo, Lemon Garlic Vinaigrette

Carrots, Parsnips And Chipolini Onions With Pickled Ginger

Fruits of the Season

Asian Pears And Cranberries California Tart

New York State Macoun Apple And Bosc Pear Crisp

Watermelon Squares And Pomegranate In Spice Syrup

Desserts

Chocolate And Blonde PizzellesPineapple And Guava Wafers

An Assortment Of Fancy Biscotti

Colorful Gumballs And Jaw-Breakers




November 21, 2009

Big Night

Big Night Corn Bread

Persian Flat Bread

Yellow Tomato, Lychee, Shitake, Apple SaladRoast Chicken Long Bean Salad with Mustard Vinaigrette

Gold And Purple Carrots and Green Beans



Cinnamon Pork with Lingonberry BBQ on Field Green

Roast Chestnuts, Cranberries, Chipolini Onions and Peppers

Desserts

Gooseberry and Fig Bread Pudding

Apple and Orange Blossom Honey Crisp

Assorted Butter Cookies




December 12, 2009

Big Food

Alphabet Pasta Salad With Broccoli Rabe And Shrimp

Yellow Tomatoes, Black Bean And Bacon Salad

Purple Carrots, Fennel And Dried Cranberries

Potatoes, Corn And Leek With Parsley Vinaigrette

Roast Ginger Vegetables

Golden Beets, Caramelized Fennel And Onions

Indian Spiced Chicken On A Bed Of Delicious Apples

Breads & Snacks

Tuscan BreadMaki Wrapped Sesame Crackers

Melba Toasts & Roast Garlic

Desserts

Assorted Italian Cookies

Ginger Tapioca Pudding Big Night Fruit Cake

Gooseberry & D’anjou Pear Bread Pudding

Cortland Apples Crumble



Big Night Menu January 28, 2010

Sn a ck s

Cheese Orgy With Crisps

Big Night Cheesy Corn Bread

Ma i n

Red Bliss Potato And Vine Ripened Tomato Salad

Big Night Pasta Salad With Lemon Vinaigrette

Sweet Potato, Green Beans and Fennel in basil syrup

Golden Beets, Caramelized Onion, Lychee

Parmesan & Parsley Sausage, Broccoli Rabe And Black Beans

Jamaican Pork Loin With Cherry Mead Barbeque Sauce

Des s e r t

Jonathon Gold Apple Crumble

Sugared Apple Cake

Vanilla Trifle And Coffee Ladyfingers

Cantaloupe, Pear And Papaya Salad With Golden Tangerine SyrupClassic Rice Pudding

Assorted Cookies



Just Buffalo Big Night

February 27, 2010

Big Menu

Big Night Corn Bread

Spicy Chickpea Snack

Italian Sausage With Chianti Onions, Spicy Peppers And Potatoes

Curried Eggplants, Chick Peas

Spinach, Ricotta And Roasted Pepper With Artichokes

Big Night Pasta Salad

Broccoli Rabe, Tomatoes And Mushrooms In Lemon Vinaigrette

Golden Carrots, Parsnips, Painted Peppers In Garlic Basil Oil

Baby Bok Choy Enoki Mushrooms With Butter Beans

Potato Samosas With Ruby Ginger Syrup

Desserts

Deep Dark Chocolate Almond Brownies

Assorted Crazy Cookies

Sautéed Bananas With Brown Sugar And Vanilla Yogurt

Mango Tapioca PuddingHoneydew Melon, Lychee, Rambutan, Almonds And Vanilla Syrup

Apple Crisp




for Bill BerksonSaturday March 20, 2010

Snacks

Garlic Lavender Corn Bread

Crescent Rolls & Traditional Butter Lamb

Indian Chickpea Snacks

Main

Big Night Pasta Salad with a Parsley Vinaigrette

Couscous With Tomato, Lemon And Fennel

Curried Eggplant And Chickpeas With Roasted Peppers

Yellow Carrot, Roast Beets with Merlot Onions

Basil Pesto Tomato Salad On Field Greens

Green And Yellow Squash Ribbons and Roasted Mushrooms

Radish, Potato, Fennel and Dates with Parsley and Lemon

Desserts

Green Anjou Pear with Chestnut Cream and Yogurt

Berry Rice Pudding

California Tart with Banana, Papaya, Coconut and Lemon Cream

Golden Apples and Gooseberry Crumble

A Bunch of Crazy Cookies

Jellybeans & Many Colored Peeps




for Jonathan Skinner

Saturday April 24, 2010

Snacks

Spicy Big Night Corn Bread & Crescent Rolls

Indian Chanachura Chickpea Snack

Lemon Rice Stuffed Grape Leaves

Main


Tomato Couscous, Lemon, Fennel, Sunflower Seeds, and Roast garlic

Asparagus, Red Onion, Cabbage and Dried Cranberries

Potato Samosa with Salsa Verde

Basil Pesto, Courgette, Red and Yellow Tomato Salad

Snow Peas, Parsnip, Caramelized Onion and Roasted Peppers

Broccoli Rabe, Roasted Mushrooms and roasted fennel

Green Anjou Pear with honeyed pecans and blue cheese

Desserts

Jasmine Rice Pudding with currents

Fresh Strawberry Tart with Whipped Cream

Macintosh Apple Oat Crumble

A Bunch of Crazy Cookies

Candies and other treats



Just Buffalo Big Night Menu September 18, 2010

Snacks

Spicy Cornbread

Nine Grain Crustini

Cheesy Pop Corn

Dinner

Big Night Pasta Salad with White Peppers and Feta Wild Salmon with Cucumbers and Leeks

Red Pepper Couscous with Dates and Caramelized Onions

Homegrown Tomatoes, Zucchini and Lemon Vinaigrette

Soba Noodle with Asian Carrots, Garlic and Ginger

Curried Potato and Pea With Ginger And Leek

Roasted Tomatoes with Black Bean, Hominy and Green Chilies

Desserts

New York State Apple Crisp

Sponge Cake with Fresh Mission Figs, Cream and Ginger

Honeydew Melon, Cantaloupes and Grapes


Papaya Coconut Rice Pudding

Assorted Fun Cookies and Mints



Just Buffalo Big Night Menu October 30, 2010

Happy 125th Birthday of Ezra Pound

Snacks & Birthday

Ezra Pumpkin Birthday Display

Spooky Pumpkin Cornbread

Nine-Grain Herbed Crustini

Dinner

Big Night Pasta Salad With Tomato And Basil

Mushroom And Cheese Ravioli With Mushrooms And Colorful Peppers

Curried Potato And Pea With Ginger Syrup

Black Beans And Hominy Autumn Chili

Red And Golden Beets, Carrots With Walnuts And Blue Cheese

Smoked Paprika Couscous With Dates And Tomato

Roast Autumnal Vegetables

Eggplant And Green Peppers With Balsamic Vinaigrette

Desserts

NYS Cortland Apple Pie

Chocolate Pumpkin Bread Pudding With Whipped Cream


Traditional Raisin Cinnamon Rice Pudding

Halloween Fun Candies And Creepy Crawlies



Just Buffalo Big Night Menu NOV 20, 2010

Welcoming Joshua Clover

Snacks

Honey Cornbread

Pumpernickel And Sunflower Crisps

Traditional Chex Mix With Pretzels

Dinner

Big Night Pasta Salad With Tomato, Green Peppers And Basil

Curried Potato And Pea With Ginger Syrup

Roast Autumnal Vegetables With Sage And Basswood Honey

Butternut And Acorn Squash, Leek And Cranberries

Couscous With Dates, Tomato And Bacon

Salmon With Leeks, Butter Beans And Golden Carrots

Roast Onions, Roast Celery Fresh Cranberries Carrots And Mushrooms

Desserts

Sautéed Honeycrisp Apples And With Hot Cinnamon Syrup

Red Quince And D’Anju Pears Walnuts And Golden Raisins


Rice Pudding With Lemon And Cranberries

Thanksgiving Gingerbread Cookies And Chocolate Pretzels



Just Buffalo Big Night Menu Welcoming Ish Klein

Saturday 12 11, 10

Snacks Happy December White Cornbread Crescent Rolls 9-grain spicy crisps

Dinner

Tilapia with a Black Bean Salsa Mushrooms Couscous with Dates and carrots

Big Night Pasta Salad with Tomato, Peppers and Basil Curried Parsnips, Potato and Pea with Ginger SyrupRoast Autumnal Vegetables with Ginger and Cranberries

Acorn and Butternut Squash with Roast Onion and Celery Red and Yellow Tomatoes with Green Peppers and Fennel Crisp Asparagus with Squash Ribbons and Pomegranates

Desserts

Cortland Apple Gingerbread CrispRed Quince, D’Anju Pears and Golden Raisins Chocolate-Topped Éclairs Rice Pudding with Lemon and Cranberries December Cookies and Peppermint Canes



Just Buffalo Big Night Menu Welcoming Lisa Jarnot

Saturday January, 28 2011

Snacks

Big Night Spicy Cornbread

Green Corn and Vegetable Chips

9-grain spicy crisps

Dinner Jackson Pollack with Spinach, Black Beans Red and White Onions

Zucchini Red Tomatoes Green Peppers with a Basil Bunting

Golden Beets, Belgian Salsify and Ginger Carrots

Ricotta Stuffed Raviolis with Roasted Pepper Coulis

Saffron Tomato Couscous

Butternut Squash and White Turnips and PomegranatesBig Night Pasta Salad with Parsley Pesto

Curried Potato and Pea with Ginger Syrup

Desserts

Empire State Apple CrispStrawberries and Blackberries with Ginger Cream


Rice Pudding with Lemon and Cranberries

Valentine’s Day Cookies and Candies



Just Buffalo Big Night Menu

Tribute to Millie Niss

February, 19 2011Snacks

Big Night Spicy Cilantro Cornbread

Green Corn and Vegetable Chips

Nine-Grain Baguette

Dinner

Ham, Onions and Green Peppers with Grain Mustard Vinaigrette

Spinach, Black Beans, Red Onions, Fennel and Celery

Zucchini, Mushrooms Green Peppers and Ginger Carrots

Broccoli with Bamboo shoots, Belgian Salsify and Tamarind

Ricotta Stuffed Raviolis with Roast Tomatoes and Onions

Couscous with Beets, roast Garlic and Dates

Big Night Pasta Salad with Tomato Basil Vinaigrette

Curried Potato, Green Chilies, Pea with Ginger Syrup

Desserts

Many Fruit Crumble

Strawberries and Blackberries with Mango Yogurt


Coconut Lychee Rice Pudding

Marzipans, Cookies and Candies



Just Buffalo Big NightOctober 1st 2011

Earth's Daughters 40th Anniversary

Snacks

Sage Corn Bread Indian snacksSteamed and Salted EdamameButter Croissants

Dinner

Curried Potato and Peas with Ginger SyrupPenne Pasta Salad with Homegrown Tomatoes and Basil Ricotta Ravioli with Yellow Tomatoes and Sun Dried Tomato PestoButternut squash with mushrooms, tomatoes and roast onionsRed, Yellow and Green Pepper saut é ed with Bacon and Spinach

Golden and Red Beets, Celery with Purple PlumsMaple Salmon with tarragon carrot strings and Fennel

Dessert

Rice Pudding

New York State Apple CrispSponge Cake and Strawberry Yogurt and Glace CherriesFresh Cantaloupe and CranberriesChocolate-Topped É clairsFun Cookies, Meringues and Mints



Just Buffalo Big NightOctober 22nd 2011

Occupy Kent Johnson

Savory and Spicy

Occupy Kent Johnson Corn Bread

Mini Butter Croissants

Curried Potato and Peas with Ginger Syrup

Penne Pasta Salad with Homegrown Tomatoes and Basil

Tandoori Butternut squash with Red Onions and Cranberries

Nuremburg Bratwurst with Cinnamon Turnips and Carrots

Couscous with Dates and Roast Onions

Broccoli Rabe and Spicy Red Peppers and Tomatoes

Shrimp and Scallops with Fennel and Spinach

Sweets and Crisps

Coconut Rice Pudding

New York State Apple Crisp

Sponge Cake with Chestnut Cream

Fresh Pineapple and Papaya with Ginger

Tiny Cream PuffsFun Cookies and Chocolate Pizzelles

Meringues, Gummies and Mints



Recipes



Hybrids of the Kitchen

Some thoughts on Aromatics

Onions

Onions are simply wonderful. They provide the richest flavor and is the base for your dish. The onion can be used in many ways to provide a wide variety of tastes.

There are many kinds of onions available at the market from the spicy Spanish onions to the very sweet Maui onions. Depending on the dish and your personal tastes will be the deciding factors on which onion you will use. Here is a basic run through on the onions used in theserecipes.

Roast Onions

This deceptively simple dish may be the best way to cook onions. It is easy and theslow coking process makes the onions develop a real roundness in flavor. To roastan onion simply cut it lengthways in half. Leave the skin and the root ends on; really.

This will protect the onion while it cooks. Place the onion halves in a large bowl anddrizzle on olive oil and season with salt, pepper and fresh ground nutmeg. Place theflat side of the onion on a non-stick baking sheet, or tinfoil-lined pan and roast in a450-degree oven for a half hour. When done remove from the over and let cooldown. When cool, remove the skin from the onion and with a paring knife removethe root ends of the onion and discard. Chop the onions into large and reserve foruse in whatever dish they are called

Grilled Red Onions

Peel the skin off of the onion and discard. Cut one inch thick slices of the red onion

lengthwise and place them onto a sheet pan. Brush with olive oil season with salt, white pepper, brown sugar and fresh ground nutmeg. Let them sit for ten minutesbefore placing the slices onto a very hot, clean grill. Let them cook on the one sideuntil nice grill marks appear, then flip to the other side. Place them back onto thesheet pan. The onions are not done yet, but will require ten or fifteen minutes of extra cooking time in the oven. Brush with honey and roast in a 450-degree ovenuntil they are fully cooked. Remove from oven and let them cool done. Pull apart therings of the red onions and reserve for use in whatever dish they are called.



Caramelized Onions

It is best to use a sweet onion for caramelized onions as it is the sugars that arecooking to form the dark color. Use Maui sweet onions or Georgia Vidalia onions

for best results and flavor. To begin, peel the skin off of three sweet onions anddiscard. Cut onions in half and remove the stem. Slice in long strips from top tobottom of the onion. Place in a bowl until ready for the stove. Heat a sauté pan withclarified butter and when hot, add in the onions. Toss them in the butter and then letthem sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them around after a few minutes. When they are almostfinished, add in a dash of Worcestershire sauce, one-tablespoon of balsamic vinegar,one-tablespoon of honey and one-tablespoon of Dijon mustard. Season the dish with salt, pepper and fresh ground nutmeg. Let this mixture cook down. Removefrom the heat and let cool down and refrigerate until ready to use.

Chianti Onions

This dish consists of sweet onions braised in Chianti wine. They are sautéed firstthen red wine is added and reduced to a thick syrup. They will become bright red,soaking in the wine and its entire grand flavor. It is best to use a sweet onion forChianti onions, as it is the sugars that are cooking to form the dark color. Use Mauisweet onions or Georgia Vidalia onions for best results and flavor. To begin, peel theskin off of three sweet onions and discard. Cut onions in half and remove the stem.Slice in long strips from top to bottom of the onion. Place in a bowl until ready forthe stove. Heat a sauté pan with olive oil and when hot, add in the onions. Tossthem in the butter and then let them sit in the heat without moving them very much.

This will ensure that they begin to caramelize. Stir them around after a few minutes. When they are almost finished, add in three cups of chianti wine. Season the dish with salt, pepper and fresh ground nutmeg. Let this mixture cook down. Removefrom the heat and let cool down and refrigerate until ready to use.

Balsamic Onions

This dish is similar to Chianti onions only one uses balsamic vinegar rather than wine. This will be a very dark color, almost black, as the vinegar. There is honey added to make a sweet and sour flavor that is hard to resist. As above, is best to use a

sweet onion for caramelized onions as it is the sugars that are cooking to form thedark color. Use Maui sweet onions or Georgia Vidalia onions for best results andflavor. To begin, peel the skin off of three sweet onions and discard. Cut onions inhalf and remove the stem. Slice in long strips from top to bottom of the onion. Placein a bowl until ready for the stove. Heat a sauté pan with clarified butter and whenhot, add in the onions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stirthem around after a few minutes. When they are almost finished, add in a two cupsof balsamic vinegar, ¼ cup of basswood honey, or other flavorful honey at hand,



and one-tablespoon of Dijon mustard. Season the dish with salt, pepper and freshground nutmeg. Let this mixture cook down. Remove from the heat and let cooldown and refrigerate until ready to use.

Sautéed or Sweated Onions

It is best to use a Spanish onions for sautéed onions as they are more savory andproduce a strong onion flavor that does well in this short and fast cooking. Theseonions have a warmth or a kind of directness to them so they are cooked on highheat for a short period of time until they just turn translucent. To begin, peel the skinoff of three Spanish onions and discard. Cut onions in half and remove the stem.Slice in long strips from top to bottom of the onion. Place in a bowl until ready forthe stove. Heat a sauté pan with grape seed oil and when hot, add in the onions.Move them around a lot and when translucent, season with salt, black pepper andfresh ground nutmeg. Remove from the heat and let cool down and refrigerate untilready to use.

Scallions

Prepare the scallion for cooking:

Cut off the brushy root ends of the scallions and give them a good washing. Cut off the top inch of the scallions. Peel the skin off of the scallion with a paper towel anddiscard.

Sliced Scallions

Using a sharp chef’s knife so as to not bruise the scallions; cut them lengthwise in very thin slices; be sure to use both the white and green parts, as both are delicious.

Chopped Scallions

Using a sharp chef’s knife so as to not bruise the scallions; cut them lengthwise in very thin slices; be sure to use both the white and green parts. Gather the scallionsand continue to chop them until they are chopped very fine.

Grilled Scallions

Take the whole scallion and brush with olive oil; season with salt, black pepper. Placethe scallions onto a very hot, clean grill. Let them cook on the one side until nice grillmarks appear, then flip to the other side. Place them back onto the sheet pan and letthem cool down and reserve for use in whatever dish they are called.



Chives

Chives are long, thin and just beautiful. In most cases you will want to use the chiveraw, so be sure to wash them and dry them with care. Using a sharp chef’s knife cutthe chives to the size desired, either small chopped pieces or inch long sticks. Youcan also use them as a wonderful garnish as is. The lithe green will make any buffetdish stand out.

Pan Roasted Chipolini Onions

Chipolini onions are small onions similar to pearl onions, but these are more flat andsquat than pearl onions. They are very sweet and match well with honey and

balsamic vinegars. To peel the onions, heat them in a hot oven for a few minutes,this will make the skin blister a bit and the steam will loosen the skin. This makes foreasy work. Take a paring knife and carefully remove the stem. To pan roast thechipolini onions, heat a sauté pan with clarified butter and when hot, add in theonions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them aroundafter a few minutes. When they are almost finished, add in some balsamic vinegar,honey and season with salt, pepper and fresh ground nutmeg. Let this mixture cook down until syrupy. Remove from the heat and let cool down and refrigerate untilready to use.

Leeks

Leeks have a very sophisticated onion flavor and set the entire tone of anything onecan pair with it. They are grown in sandy areas and must be given an extra good washing before serving or risk getting grit into your dinner. There is a trick to washing leeks, and trick lies in the fact that leeks float. To begin with, take your leeksand trim off the tops and bottom roots. Slice the whole leek into half lengthwise.Flip the leek half onto the flat side and cut half moon slices that are a half-inch wide.Place a pot of sated water on the stove and get it ready to blanch the leeks. But whileit heating to a boil, take the leeks and place them in a deep bowl and cover with cold

water. Let them soak for a good while and poke them to remove any sand that may still remain. The sand will sink tot the bottom of the bowl while the leeks, now cleanfloat on the top of the water. Carefully pull the clean leeks into another bowl making sure not to disturb the sand in the bottom of the water. Take the clean leeks to theboiling salted water. Place them in and give a good stir to make sure they all arecovered. Let them cook for two minutes and drain into a colander and quickly placethem into ice water to stop the cooking process and cool them down rapidly. This will give you a bright green color to the leeks. Drain from the ice water and be sureto squeeze out all of the water. Place them on a paper towel to further dry them out.



Refrigerate until ready to use.

Pan Roast Fennel

Fennel is one of my favorite aromatic vegetables. The fresh snap of the licorice andthe light delicate leaves of the herblike tops make for one of the most versatile of flavorings. This dish uses the fennel, cut in strips and then lightly caramelized. Take the fennel and remove the stalks from the top. Set aside and cut off the fluffy herb top and chop finely. Save for later use in a different dish when called for.Return to the fennel and cut it in quarters. The root is large in the fennel so carefully remove it with a diagonal cut. Cut the fennel into strips and set in a bowl. To panroast the fennel, heat a sauté pan with clarified butter and when hot, add in theonions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them around

after a few minutes. When they are almost finished, add in 1 Tablespoon of sugarand season with salt, pepper and fresh ground nutmeg. Let this mixture cook downuntil the sugars caramelize and a slight syrup has developed. Remove from the heatand let cool down and refrigerate until ready to use.



Some recipes of Oils, Vinaigrettes, Syrups and Spices

Garlic Oil

Cut two whole bunches of garlic in half lengthwise, leaving the skin on. Heat up 2 cups of good olive oil to 175 degrees and place the garlic into the warm oil. Take off the heat andcover the pot with plastic wrap. Let the oil sit over night for the best flavor. Strain the oil butreserve the garlic and refrigerate until ready to use. Keep the garlic and separate the clovesfrom the skin; throw away the skin and use the cloves, as you would roast garlic.

Rosemary Oil

Heat up 2 cups of good olive oil to 175 degrees and place a bunch of fresh rosemary into the warm oil. Take off the heat and cover the pot with plastic wrap. Let the oil sit over night forthe best flavor. Strain the oil and refrigerate until ready to use.

Basil Oil

Take 2 cups of good olive oil and put it in a blender or food processor with 1 cup of freshbasil leaves with the stems removed. Pulse until soothe. Add salt and pepper and lemon zestand let sit overnight in a refrigerator. Do not strain the oil as the basil will add color but alsogreat flavor to your dish.

Parsley Pesto

1 cup good olive oil1 Cup Flat Italian Parsley with the stems removed½ Cup toasted walnuts¼ Cup good grated Romano cheese

Put all ingredients into a blender or food processor and pulse until soothe. Add salt andpepper and lemon zest and let sit overnight in a refrigerator.

Ginger Syrup

1 cups of sugar2 Ounces ginger½ cup white wine



Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotterginger flavor. Put into a saucepan and mix with the sugar and white wine and bring to a boil.Cook for a half an hour on low heat until it becomes a nice syrup. Strain out the ginger andlet the syrup cool. Refrigerate until ready to use.

Vanilla Syrup

1½ Cup Sugar1 Cup Water¼ Teaspoon Salt Juice of one lemonone vanilla bean

Combine the sugar, water, salt, lemon and vanilla in a saucepan. Bring to a boil and letsimmer for fifteen minutes. Take out the vanilla bean and set aside; you can place this beanin your sugar container to make a nice vanilla sugar.

Garlic Basil Oil

1 Cup Garlic Oil1 Cup Basil Oil

Mix both oils together and let rest before serving so flavors can mingle.

Balsamic Vinaigrette

1 Cup Garlic Oil¼ Cup Balsamic Vinegar1 Tablespoon Dijon Mustard1 Tablespoon Roast Garlic1 Teaspoon Geoffrey Grill Spice1 Teaspoon Basswood Honey

Whisk together all ingredients until an emulsion is formed. Refrigerate until ready to use.

Parsley Vinaigrette

1 Cup Lemon Vinagrette½ Cup Parsley Pesto

Mix the pesto and the vinagrette together and let rest before serving so flavors can mingle.



basil syrup

1½ Cup Sugar1 Cup Water¼

Teaspoon Salt Juice of one lemon1 Cup Basil1 Teaspoon Whole Peppercorns

Combine the sugar, water, salt and lemon in a saucepan. Bring to a boil and let simmer forfifteen minutes. Cool down the syrup and pulse in a food processor with the basil andpeppercorns. Let sit overnight.

Lemon Vinaigrette

1 cup good olive oil¼ Cup lemon juice1 Tablespoon Lemon zest1 Teaspoon Geoffrey Grill Spice


Lemon Garlic Vinaigrette

1 cup good olive oil¼ Cup lemon juice

¼ Cup Roasted Garlic1 Tablespoon Lemon zest1 Teaspoon Geoffrey Grill Spice


Mustard Vinaigrette

1 Cup Garlic Oil¼ Cup White Wine Vinegar¼

Cup Dijon Mustard or1 Tablespoon grain mustard1 Tablespoon Roast Garlic1 Teaspoon Geoffrey Grill Spice




Tagine Spices

1 Tablespoon turmeric1 Tablespoon ground coriander

1 Tablespoon ground ginger1 Tablespoon ground cumin1 Tablespoon black pepper1 Teaspoon ground cinnamon1 Teaspoon dried Lavender

Place all spices into a small mixing bowl and store in an airtight tin until needed.

Savory Cinnamon Spice

2 Tablespoon paprika

1 Tablespoon granulated garlic1 Tablespoon ground cinnamon2 Tablespoon chili powder2 Tablespoon ground coriander1 Tablespoon black pepper2 Tablespoon ground cumin½ Tablespoon Cayenne Pepper1 Tablespoon salt1 Tablespoon brown sugar1 Tablespoon


Geoffrey’s Grill Spice

2 Tablespoon Hungarian paprika2 Tablespoon dark chili powder1 Tablespoon ground cumin1 Tablespoon ground coriander1 Tablespoon salt1 Tablespoon black pepper

1 Tablespoon English dry mustard




Big Night Spicy Cornbread

1 cup flour½ Cup yellow corn flour½ Cup white corn flour2/3 Cup sugar1 Teaspoon Salt1 Tablespoon Baking Powder2 Tablespoon Geoffrey’s Grill Spice

1 egg 1 Cup Milk 1/3 Cup vegetable oil

Put flour and corn flours and other dry ingredients into a large mixing bowl and make a wellin the middle, pushing the flour up on the sides of the bowl.

In a separate bowl beat the egg until fluffy and lemon in color. Add in the milk and oil andblend. Pour batter in a non-stick baking dish.

Decorate the cornbread with writing by using sirachi hot sauce. This sauce is thick enough tostay on top of the batter during baking, so it makes for an excellent garnish and adds thatsomething special to the event. Hold the bottle of sirachi like a pen and hold about a half-

inch over the batter, and write as you would with icing for a cake.

If you do not want a hot sauce experience, you can omit this step all together. Or if you arefeeling adventurous use honey and drizzle that over top of the batter.

Bake in a preheated oven 350 degrees F. for about forty minutes.



Corn Bread Variations

Happy December White Cornbread

Use the same recipe above but use 1 full cup of white corn flour and omit the yellow.

Big Night Spicy Cilantro Cornbread

Use the same recipe above but add in 1 can of green chilies and a ¼ Cup of choppedcilantro.

Spooky Pumpkin Cornbread

Use the same recipe above but substitute brown sugar for the white sugar and add in 1 cupof canned pumpkin to the batter. This will need to bake for about 10 minutes longer thanthe normal cornbread.

Garlic Lavender Corn Bread

Use the same recipe above but substitute 1 Tablespoon dried Lavender for the Geoffrey’sGrill spice and add in 2 Tablespoons of roast garlic, 1 Teaspoon salt and ½ Teaspoon black pepper.

Big Night Cheesy Corn Bread

Use the same recipe above but add in 1 cup of your favorite grated cheese. I like Parmesan,or white cheddar, Monterrey jack.



Autumn Medley

Roasted Red Quince

4 Quince2 Cup Vanilla Sugar1 Cup water1 Teaspoon cloves4 Cardamom pods1 cinnamon stick 1½ Tablespoon lemon juice2 Apples

Peel and quarter a ripe green quince. Using a paring knife, carefully remove the seeds andstem. Quinces are a very firm fruit, so please take care not to slip with the knife. Do notthrow away the peelings as we will use them in the next step. In a saucepan combine thesugar, water, spices and lemon and bring to a boil. Add in the quince quarters and return to aboil. Turn off and let the fruit and syrup cool down.

Place the quince quarters with the liquid in a buttered baking dish. Peel and grate the apple with a box grater and place the grated apple on top of quince halves. By doing this, the apple will protect the quince in the hot over and will not dry out and discolor. Place the baking dish in a 275˚F oven for forty minutes.

Roast Beets

There are many ways to cook a beet, but roasting is very simple, not messy and the endresult is delicious. Simply take the red or yellow beet and give it a good wash. Trim off theroot end, leaving the skin on, place in a large bowl. Toss with garlic oil, salt, black pepperand nutmeg and place on a baking sheet. Place into a 425-degree oven and roast until they are soft on the inside. To test this is the same as testing a baked potato by piercing the beet with a fork and if it is soft inside, it is done. Be sure that the larger beets are cooked all the

way through, if they are not it’ll be a colorful mess, as the raw beet will turn black and tasteawful. So be sure your beets are cooked all the way through. When done, let them cool ontheir sheet pan. Peel the beets with a paring knife and cut into large slices or a large cubes.



Crispy Thyme Mushrooms

Mushrooms are very easy to cook, but often, if not cooked properly they can be mushy, soft

and can ruin a fine meal. To cook them properly, you need a sauté pan with a good amountof olive oil set at high heat. When the oil begins to smoke, add in your sliced or wholemushrooms. Let them sit so they can caramelize, there are a lot of sugars in mushrooms, andif you let them, they will get crispy. Some mushrooms absorb oil while cooking so be sure tohave enough oil so they cook and not simply burn in the pan. Add fresh chopped thyme,salt, black pepper and nutmeg. Toss the mushroom a bit so all sides cook evenly. Whendone, place on a sheet pan lined with paper towels. When they cool, they will release the oilthey took in while cooking. Let this pool on the pan with the brown mushroom juices andsave for a later use. This is really great tasting oil now and will be great for the vinaigrette orfor use in a couscous. When the mushrooms cool, set until ready to use.

Roast Tomatoes

Preheat an oven to 250 degrees. Place roasting rack on top of a sheet pan. Take yourtomatoes, remove the stem end and slice in half. Set the tomato halves, skin side down, onthe rack. Brush with garlic oil, or plain olive oil and season with salt, black pepper and freshthyme. Place the tomatoes in the oven and roast slowly for four hours. When done removefrom the oven and set aside for use.

Curried Potato

Take two pounds of red potatoes and give them a good wash. Place in a pot and cover withsalted water. Boil the potatoes until they are soft. To test this, pierce the potato with a fork and if it is soft inside, it is done. Drain the potatoes and let cool down for at least two hours. When the potatoes are cool, leave the skin on and cut them into small pieces.

Heat a sauté pan and place in three or four ounces of butter and while it is melting add intwo tablespoons of madras curry powder and two teaspoons of garam masala. Let the spicescook in the butter and when they are toasted add in the potatoes. Let the potatoes cool inthe spices and butter until golden and crispy. Add in two cups of fresh or frozen peas and letthem slowly cook together and remove from heat. Let this cool on a baking sheet. Add inone cup of caramelized onions. Toss this mix together and add fresh chopped mint,

coriander, salt, black pepper and nutmeg. Cover this dish fresh squeezed lemon juice andone cup of ginger syrup, add more if desired.

To finish the dish, place each of the above items, in their own colorful section of a largerserving plate, in other words, do not toss together. Drizzle with Ginger Syrup and freshground black pepper.




1 pound of dried pasta¼ cup chopped scallions

½ cup caramelized fennel½ cup chopped tomatoes½ cup lemon vinaigrette

2 Tablespoons chopped flat-leaf parsley2 Tablespoons chopped fresh basil

Salt and freshly ground black pepper

Cook the dried pasta in a large pot filled of boiling water. Be sure to salt the water, this willhelp flavor the pasta while it cooks. Cook the pasta for 8 to 12 minutes, until it is done. Fora pasta salad you will want it just past to ‘Al Dente’ stage, firm but not too crisp. Cool downthe pasta in ice-cold water, drain and shake off any excess water. Lightly toss the pasta witholive oil and place in a container. Combine the rest of the ingredients on top of the coldpasta and serve.



Couscous With Tomato, Lemon And Fennel

2 cups instant couscous2 ½ Cups vegetable stock

½ cup caramelized onions

½ cup caramelized fennel

½ cup chopped tomatoes¼ cup sliced almonds, toasted

2 Tablespoons chopped dates½ Tablespoon curry powder

1 Tablespoon Tagine SpicesJuice from 1 lemon and zest

2 Tablespoons Garlic Oil

2 Tablespoons chopped flat-leaf parsley2 Tablespoons chopped fresh coriander

Salt and freshly ground black pepper

Place the vegetable stock in a pot and heat until boiling. Place all other couscous, onions,

chopped tomatoes, dates and spices in a large bowl. Pour boiling stock over top, cover,and let stand for 5 minutes. Remove cover, add toasted almonds and herbs, and fluff with

a fork until combined. Season the couscous with lemon juice, lemon zest, salt and black pepper and garlic oil.



Curried Potatoes and Peas with Ginger Syrup

Take two pounds of red potatoes and give them a good wash. Place in a pot and cover withsalted water. Boil the potatoes until they are soft. To test this, pierce the potato with a fork and if it is soft inside, it is done. Drain the potatoes and let cool down for at least two hours. When the potatoes are cool, leave the skin on and cut them into small pieces.

Heat a sauté pan and place in three or four ounces of butter and while it is melting add intwo tablespoons of madras curry powder and two teaspoons of garam masala. Let the spices

cook in the butter and when they are toasted add in the potatoes. Let the potatoes cool inthe spices and butter until golden and crispy. Add in two cups of fresh or frozen peas and letthem slowly cook together and remove from heat. Let this cool on a baking sheet. Add inone cup of caramelized onions. Toss this mix together and add fresh chopped mint,coriander, salt, black pepper and nutmeg. Cover this dish fresh squeezed lemon juice andone cup of ginger syrup, add more if desired.

Ginger Syrup

1 cups of sugar2 Ounces ginger½ cup white wine

Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotterginger flavor. Put into a saucepan and mix with the sugar and white wine and bring to a boil.Cook for a half an hour on low heat until it becomes a nice syrup. Strain out the ginger andlet the syrup cool. Refrigerate until ready to use.



Tilapia with a Black Bean Salsa

Take two pounds of good Tilapia and clean the fish and then pat dry. Place on a tin foil linedbaking sheet. Brush with garlic oil and season with Geoffrey’s Grill Spice, salt and pepper.Place into a preheated 500 degree oven for seven to ten minutes. The fish will be lightly flaky when done. Cool the fish down and brush again, lightly, with garlic oil.

This fish will be served at room temperature on top of a black bean salad. You can of courseserve the hot fish on top of the salad. To do so, place the salad on the each plate and serveone tilapia filet right from the oven on the bed of salad. Garnish with radish sprouts andLemon Garlic vinaigrette.

The black bean salad is a very simple dish, but it is loaded with color and flavors that work well with tilapia.

1 can of black beans, drained and rinsed under water1 medium red onion, diced1 cup of roasted tomatoes, finely chopped¼ cup of green chilies½ cup of celery, peeled, diced and lightly sautéed¼ cup of Lemon Garlic vinaigrette1 Tablespoon Chili Garlic sauceGeoffrey’s Grill Spice, salt and pepper

Mix all ingredients in a large mixing bowl and toss together. Lay the salad in a large serving dish and break apart large pieces of tilapia on top of the salad. Garnish with radish sproutsand baby red and yellow sweet peppers.



Sugared Apple Cake

4 eggs2 cup granulated sugar1 cup cooking oil¼ cup fresh orange juice½ cup milk 3 Teaspoon vanilla

3 cup all-purpose flour1 Teaspoon baking powder1/4 Teaspoon salt

1 cup walnuts, chopped

2 cup Apples, peeled and thinly sliced2 Teaspoons cinnamon3 Teaspoon sugarPowdered sugar

With an electric mixer, beat eggs until very light lemon colored and thick. Continue beating,gradually adding sugar. Continue beating and add in the oil, juice, milk and vanilla. Sifttogether flour, salt and baking powder and stir into egg mixture. Slowly fold in the walnuts.

Peel the apples and cut into quarters. Remove the core and slice the apples thinly. In a large

non-stick cake pan pour one third of the batter. Layer half of the sliced apples evenly on topof the batter. Mix the cinnamon and sugar together in a bowl and sprinkle on top of theapple. Cover the apples with another third of the batter. Layer half of the sliced applesevenly on top of the batter and sprinkle the remaining cinnamon sugar on top of the apples.Pour the remaining batter on top of the apples.

Bake in a preheated oven 350 degrees F. for about an hour and fifteen minutes. Removefrom the oven and dust with powdered sugar. Allow to cool and serve .



Classic Rice Pudding

3/4 cup white rice1 quart Milk 2 cups Water1/2 cup Sugar

1/2 bay leaf

Put Rice, Milk, Water, Sugar and bay leaf and lemon zest into a heavy bottomed pot. Placeon stove top under a medium flame, stir frequently. Let cook until the rice soaks up most of

the milk.

Turn off heat and remove the bay leaf. Get ready to add in the following ingredients:

1 whole egg 2 egg yolks3 tablespoons of Heavy Cream2 tablespoons of Sugar

Mix the egg and egg yolks, cream and sugar into a bowl. Whip them well to be sure they arefluffy. Bring the bowl to the hot rice mixture on the stove. Take a ladleful of the hot rice andstir into the egg and cream mix. Do this is to temper the eggs and cream so they do not cook too quickly and turn into scrambled eggs :-) Once this is done add this back into the rice mixand stir on a low flame for five minutes.

Take off the stove and put rice pudding into a container and cool :-)



Many Berry Rice Pudding

3/4 cup Jasmine rice1 quart Milk 2 cups Water1/2 cup Sugar1/2 bay leaf

Put Rice, Milk, Water, Sugar and bay leaf and lemon zest into a heavy bottomed pot. Placeon stove top under a medium flame, stir frequently. Let cook until the rice soaks up most of the milk.



Mix the egg and egg yolks, cream and sugar into a bowl. Whip them well to be sure they arefluffy. Bring the bowl to the hot rice mixture on the stove. Take a ladleful of the hot rice andstir into the egg and cream mix. Do this is to temper the eggs and cream so they do not cook too quickly and turn into scrambled eggs :-) Once this is done add this back into the rice mixand stir on a low flame for five minutes. Take off the stove and put rice pudding into acontainer and cool :-)

1 Cup Strawberries1 Cup Blueberries1 Cup Blackberries½ Cup Sugar

½ Cup Whipped Cream

Mix the berries and sugar in a bowl and refrigerate for 2 hours. The berries will get very juicy as they macerate in the sugar. Before serving, pour the berries and juice onto the ricepudding and spoon the whipped cream on top. Sprinkle with lemon zest.



Rice Pudding with Lemon and Cranberries

3/4 cup Basmati rice1 quart Milk 2 cups Water1/2 cup Sugar

1/2 bay leaf lemon zest from 1 lemon½ cup of dried cranberries




Mix the egg and egg yolks, cream and sugar into a bowl. Whip them well to be sure they arefluffy. Bring the bowl to the hot rice mixture on the stove. Take a ladleful of the hot rice and

stir into the egg and cream mix. Do this is to temper the eggs and cream so they do not cook too quickly and turn into scrambled eggs :-) Once this is done add this back into the rice mixand stir on a low flame for five minutes.

Add in ½ cup of dried cranberries

Take off the stove and put rice pudding into a container and cool :-)



Traditional Raisin Cinnamon Rice Pudding

3/4 cup white rice

1 quart Milk 2 cups Water1/2 cup Sugar

1/2 bay leaf 1 Tablespoon cinnamon1 Teaspoon ground cardamom2 Tablespoons sugar½ cup of golden raisins




Mix the egg and egg yolks, cream and sugar into a bowl. Whip them well to be sure they arefluffy. Bring the bowl to the hot rice mixture on the stove. Take a ladleful of the hot rice and

stir into the egg and cream mix. Do this is to temper the eggs and cream so they do not cook too quickly and turn into scrambled eggs :-) Once this is done add this back into the rice mixand stir on a low flame for five minutes.

Add in ½ cup of golden raisins, the cardamom, cinnamon and sugar and stir until wellblended. Take off the stove and put rice pudding into a container and cool :-)



Rhubarb Crumble

½ Cup butter1 Cup Sugar3 Cups flour½ Teaspoon salt

¼ cup flour¼ Teaspoon salt1½ Cups Sugar4 Cups rhubarb

In a saucepan melt butter. In a large mixing bowl combine the sugar, salt, and flour. Add themelted butter and lightly mix to form a crumbly dough. Set aside half of the dough. With theremaining dough line the bottom of 9-inch tart pan.

Wash the rhubarb well and remove any leaves, and cut into one-inch pieces. In a largemixing bowl mix the flour, salt, sugar and mix well. Add the rhubarb and toss well, covering the rhubarb well.

Place in tart pan with the crust and pack in well. Sprinkle remaining crust lightly on the top.Bake in a preheated oven 350 degrees F. for about an hour.

Decorate with powdered sugar serve warm. Vanilla ice cream goes very well with thisdessert.



Honey Roasted Plantainsover Vanilla Ice CreamEven thought they may look like bananas, plantains simply are not bananas. They are part of the dame

family, but a plantain is a vegetable not a fruit. They are commonly known as the potato of the

Caribbean, because they are not very sweet and they are rather starchy. Don't eat plantains raw, as they

should be cooked first. In this recipe you need to boil them in their skins before slicing them. This may

seem odd, but it will be just fine.

Ingredients

7 very ripe plantains

1 ½ cup honey

½ Brown sugar

3 tablespoons melted unsalted butter

2 tablespoons fresh squeezed lime juice

Preheat the oven to 325 degrees Fahrenheit.

Wash the plantains but do not peel them yet. Heat up a pot of water and add the plantains with their

skin still on. Let the water come to a boil and cook for 15 minutes. Drain and remove the plantains from

the water and let them cool down.

Peel the plantains just like you would a banana and slice them lengthwise into strips. You can get about

five or six strips per plantains. They will be soft enough to roll now, so take a slice of plantain and roll it

on up and lay them in a buttered baking dish.

In a small saucepan, melt the butter and brown sugar together. Combine the lime juice with the honey

and add to the melted butter. Then pour the honey lime butter over the rolled up plantains.

Roast in the preheated oven for 20 minutes. Halfway through roasting, open the over and spoon the

honey liquid over the plantain rolls. They will be done when the rolls are a nice golden color.

Serve in an ice cream dish with a scoop of your favorite vanilla ice cream and garnish with a fresh sprigof mint.



St. Lucia Saffron Buns (Lussekatt)In Scandinavia they celebrate Saint Lucia on December 13. It is the start of the winter festivities. Saffron

is a very expensive spice that comes from a very special kind of crocus, but don’t worry this recipe

doesn’t call for a large amount. It is special because of the delicate flavor and deep golden color it gives

to food. These buns are very yellow and quite tasty too.

Ingredients:

1 Teaspoon saffron

1/2 cup lukewarm water

2/3 cup lukewarm milk

2 pkg. active dry yeast

1/2 cup sugar1/2 cup soft butter

2 eggs

2 Teaspoon ground cardamom

2 Teaspoon ground ground nutmeg

1 Teaspoon salt

5 cup flour

melted butter

1 tbsp. milk

2 tbsp. sugar

In a saucepan, bring the water and saffron to a boil. Remove from heat and add the milk. Let cool downto a nice lukewarm temperature. Dissolve the yeast in the warm water and milk in a large bowl. Stir in,

the sugar, butter, eggs, cardamom, nutmeg and salt, and 3 cups of the flour. The other 2 cups will be

used next.

Beat this mix until everything is incorporated and smooth. Stir in remaining flour to form the dough. It

is ready when it becomes easy to handle. Take the dough out of the bowl and place onto a lightly floured

table. Knead the dough until smooth.

Now the dough has to rest for a short while. Put in a lightly greased bowl so it won’t stick, cover the

dough with a towel and let rise until doubled in size. When it has doubled in size, kneed the dough to

squeeze out the air. The dough is now ready to shape.

Divide into 24 parts. Shape each piece into an S-shape rope; curve both ends into a coil. Place the rolled

buns on non-stick cookie sheet making sure to give them some space between each bun. Brush the buns

with the melted butter and let rise once more until they have doubled in size. Mix the milk and sugar

together and very gently brush the buns. Sprinkle with sugar and place in the oven. Bake in a preheated

oven 350 degrees for 20 minutes.



Keke Faasaina (Coconut puff cookies)2 eggs

¾ cup of Sugar

3.5 oz melted unsalted butter

1 teaspoon vanilla

I cup coconut milk

3¼ cups of flour

1 Tablespoon baking powder

Beat eggs and sugar together in a large mixing bowl until it is light, fluffy and a light lemon color. Melt

butter in a saucepan and add to the egg and sugar mix with the coconut milk and vanilla. Beat the mix

together until all is smooth.

In a separate bowl, sift together the flour and baking powder. Then slowly incorporate the flour to the

coconut mixture. Mix well and then turn the dough out on a floured surface. Roll out cookie dough with

a rolling pin until a ½ inch thick. Then cut into 1-inch squares.

Place cookies onto a non-stick cookie sheet, making sure to give them each some space between each

cookie. Bake in a preheated oven 350 degrees for 20 minutes, or until they brown on both sides.



BojoThe cassava, also know as yucca is native to South America.

2 cups grated coconut

4 cassava tubers, peeled and grated

½ cup of raisins

7 oz sugar

3 eggs

4 oz butter

1 cup milk

1 teaspoon salt

2 teaspoons vanilla

1 tablespoon cinnamon

Peel the cassava tubers and grate. Place in a large mixing bowl and mix with the grated coconut. Add the

raisins, cinnamon and salt.

Beat eggs and sugar together in a large mixing bowl until it is light, fluffy and a light lemon color. Melt

butter in a saucepan and add to the egg and sugar mix with the milk and vanilla. Beat the mix together

until all is smooth and then add to the cassava coconut mixture.

Butter the inside of baking dish and pour in mixture. Bake in a preheated oven 350 degrees for about anhour.



Kumquat Almond Olive Oil Cake

1 cup pureed Kumquats

2/3 Cup olive oil

6 Ounces blanched almonds, lightly toasted

1 mango, peeled and finely diced

4 Large eggs

1 ½ Cups Sugar

1 Cup flour

1 Tablespoon baking powder

To make kumquat puree, cut in half and remove seeds. Place fruit in a food processor and pulse until it

is the smooth puree. Add the olive oil and pulse a few times to blend well. Place mix in a large mixing

bowl.

In an oven lightly toast the almonds until they are a golden brown. Let them cool down and place in a

food processor and grind coarsely into a light flour.

Peel the mango and carefully remove the fruit from the large pit. Cut the mango into a small dice and set

aside to mix into the batter.

With an electric mixer, beat eggs until very light lemon colored and thick. Continue beating, gradually

adding Sugar. Sift together flour and baking powder. Stir in egg mixture.

Gently fold in kumquat puree, nuts, and mango. Pour batter into lightly oiled 9-inch spring-form pan,

bake in a preheated 350 F. oven for 1 hour or until the tip of a knife gently inserted into the middle

comes out clean. Cool on rack completely, then remove the sides of spring form pan. Garnish with fresh

kumquats and powdered sugar.



Pumpkin FrittersIngredients:

2 cups boiled mashed pumpkins (Use either fresh or canned pumpkin)

¼ cup sugar

1 egg

1 Teaspoon vanilla

1 Teaspoon cinnamon

1 Teaspoon nutmeg

½ Teaspoon salt

1 cup flour

½ cup water

1 Quart Peanut oil for frying

Powdered sugar for dusting

Combine the pumpkin, sugar, egg, vanilla, spices, salt, flour and water in a large mixing bowl and beat

until smooth.

Heat oil in deep pot until it reaches 325 degrees F.

Drop spoon size of the batter into the hot oil. Fry until the fritters become golden brown. Remove fromthe oil and place on a paper towel to cool down. This will soak up the extra oil. Dust with powdered

sugar and serve warm.



TakihiThis dish is kind of custard that is traditionally baked in an outside earthen oven called and umu. An

umu uses rocks, heated with fire, as the heat source for the oven. Food items like, fish, pork or taro are

wrapped in banana leaves or aluminum foil and stacked with the hot rocks. The food is then left to cook

for a few hours until it is finished. This recipe calls for a normal inside oven.

Ingredients:

4 taro roots peeled, and sliced thinly

2 Papayas, thinly sliced

14 Ounces Cream of Coconut

Slice the taro lengthwise to get long thin strips. Peel the papaya and cut in half. Using a spoon remove

the black seeds and throw away.

In a buttered baking dish place alternating layers of taro root and papaya. Repeat this process until you

have, four or five layers. Cover with coconut cream. Just as a note: coconut cream is not the same as

coconut milk. Coconut cream is a mixture of coconut pulp and sugar and is readily obtainable canned.

Bake in a preheated oven 350 degrees for about an hour.



New Zealand PavlovaThis light fluffy meringue is a wonderful dessert.

1 Tablespoon corn flour

6 egg whites

2 Teaspoons vanilla

1 Tablespoon vinegar

1 cup sugar

4 Ounces melted chocolate

¼ Cup New Zealand Macadamia nuts

In a large mixing bowl beat the egg whites and corn flour together. Add in the vinegar and vanilla and

continue mixing.

Slowly add the sugar into the egg vanilla mixture. Continuing beating the mix on a high speed until soft

peaks form.

Place a non-stick baking mat on a baking sheet. Spread mixture in a circle about 2-3 inches deep.

Place the baking sheet in a preheated 300 degree F. oven. Turn the oven off and bake for 1½ hours.

Leave in oven until it is completely cool.

Melt the chocolate and decorate the Pavlova. Sprinkle the macadamia nuts on the melted chocolate and

let sit for until the chocolate sets. Place a large dollop of whipped cream on the top of the Pavlova just

before serving.



Pawpaw and Coconut Cream DessertServes 4

This chilled dessert uses a pureed pawpaw, which you may know as a papaya. I’ll bet your didn’t realize

you knew what a pawpaw was. I was taken aback for sure. When I first heard of a pawpaw, I envisioned

something pricklier that a prickly pear. But no, it was our dear friend papaya. This recipe is also nice as

it has a delightful recipe for homemade coconut milk.

Ingredients:

1 ½ Cups coconut milk

2 Cup heavy whipping cream

¼ Cup sugar

2 pawpaws (Papayas)

1 lime, juiced and zest

To make coconut milk:

1 cup shredded coconut

1 ½ Cup boiling water

Heat up the water in a small saucepan until boiling. Place the shredded coconut in a large

mixing bowl and pour the boiling water over it. Let the coconut soak in the water until it

becomes cold, or about an hour. The water will become milky; this is what you will use for the

recipe. Strain the coconut from the milk making sure to squeeze the coconut thoroughly.

In a large mixing bowl place the coconut milk, heavy whipping cream and sugar. Whip the mix until soft

peaks develop. Place in the refrigerator until ready to mix with the fruit.

Peel the papaya and cut in half. Using a spoon remove the black seeds and throw away. Cut into squares

and place in a food processor. Take the lime and grate the outer skin to remove the zest; then juice. Place

the zest into the processor along with the lime juice. Pulse the fruit until it forms a nice smooth puree.

Fold into the cream mixture and spoon into glasses. Chill for at least 1 hour before serving.



Burmese Banana Shwe Gye CakeShwe Gye is the Burmese word for semolina flour. Semolina is made from durum wheat and is a light

yellow color. This dessert is flavored with sweet coconut, banana and poppy seeds.

28 oz Coconut milk

5 Ounces evaporated milk

1½ cups water

2 eggs, beaten

1½ cup Sugar

5 bananas, mashed

1 cup butter

2 cups semolina (shwe gye)

2 tablespoons poppy seeds

2 Tablespoons honey

In a large pot combine the coconut milk, water, evaporated milk, eggs, sugar and bananas. Stir over

medium heat for five minutes until it begins to simmer. You can use 2 cans of Coconut milk for this

recipe, or refer to the recipe in the back of the book.

Add the semolina to the milk mixture and continue stirring until the mixture thickens. Add the butterand continue to stir. Remove from heat and pour the mix into a nonstick baking pan.

Bake in a preheated oven 350 degrees F. for about an hour. Mix the honey with the poppy seeds. Remove

from the oven and sprinkle the poppy seed mix on top the cake. Let cool down and serve the next day.



Peking DustPeking dust is a delicious Chinese sweet. It is made from ground chestnuts and sugar and served with

whipped cream. It is called dust as chestnuts are rather crumbly and have an excellent texture in the

mouth.

2 pounds fresh chestnuts

¼ Cup sugar

½ Teaspoon salt

1 Teaspoon nutmeg

¼ Cup Sugar

1 ¼ cups heavy whipping cream

3 Tablespoons caster sugar

1 Teaspoon vanilla

Using a paring knife carefully cut an X on the flat side of each chestnut. Place in a large pot, cover with

water. Add a ¼ Cup sugar to the water and bring to a boil. When it boils reduce the heat to a simmer

and cook for 45 minutes. Drain the chestnuts and cool on a cookie sheet. Once they are cool, remove the

shells, making sure to remove all of the brown inner skin. Using a food processor, grind the chestnuts

into a fine powdery consistency. Add the salt, nutmeg and a¼ Cup of sugar and stir until it is well

mixed in.

Mix together the cream, sugar and vanilla in a mixing bowl. Whip the cream to the desired thicknessyou like. Serve the Peking Dust as one dessert large in a trifle bowl, or as single servings in a dessert

bowl. Top with whipped cream and nutmeg sugar.



Almond Cakes (Kwarezimal)These almond cakes are crisp and sweet. They have a nice citrus flavor that comes from orange flower

water and the zest of lemon, orange, and tangerine.

2 cups blanched almonds

2 cups flour, sifted

1 cup Sugar

1 Teaspoon cinnamon

Orange Flower Water

Grated zest of

1 lemon

1 orange

1 tangerine

Honey to brush

And sliced almonds to garnish

In an oven lightly toast the almonds until they are a golden brown. Let them cool down and place in a

food processor and grind coarsely into a light flour. In large mixing bowl mix the almond flour with the

flour, sugar, cinnamon. Take the citrus fruit and grate the outer skin to remove the zest, and then add to

the flour.

Make a well in the middle, pushing the flour up on the sides of the bowl. Pour enough orange flower

water in the well to form dough. Knead lightly until well mixed and shape into ovals, approximately 6

inches long, 2 inches wide and 1 inch thick.

Place the cakes on non-stick cookie sheet making sure to give them some space between each cake. Bake

in a preheated oven 375 degrees F. for about 20 minutes.

When they come out of the oven brush with honey and sprinkle with the sliced almonds.



Plum Tart - Quetscheflued

2 Cups of flour

4 Ounces yeast

¼ Cup sugar,

1/4 pint lukewarm milk

a pinch of salt

50 gr. Melted butter

1 egg, beaten

14 Damson Plums, cut in half with stone removed

2 Tablespoons sugar

Powdered sugar for garnishing

Put flour into a large mixing bowl and make a well in the middle, pushing the flour up on the sides of

the bowl.

Mix the yeast, sugar, and lukewarm milk together and let the yeast bloom. Add the salt, melted butter

and beaten egg. Mix this all together and Pour into the flour and knead into a smooth dough. Cover the

dough with a damp towel. Let the dough sit to rise for 40 minutes.

Cut the Damsons plums in half, and carefully remove the pit.

Punch down the dough and spread into a non-stick baking dish, making sure to form the edges. Place

the plums on the dough in a circular pattern and sprinkle with sugar. Bake in a preheated oven 350

degrees for about 30 minutes. Sprinkle with powdered sugar before serving.



Kuih Pau (Dousha Bao)These tiny buns are filled with azuki bean and Screwpine leaves. Azuki bean are commonly used in

desserts and taste similar to chestnuts. They are the second most popular beans in Asia after the

soybean. Screwpine leaves are also known as pandan leaves, and are popular in Southeast Asian cuisine.

These leaves are best used fresh, and have a nutty, floral scent that is similar to the smell of Jasmine rice.

The leaves are often pounded or strained then blended with a little water to add flavor to sweets.

Malaysians love this flavor in their desserts as vanilla is loved in other countries. This leaf might not be

in your local shop, but can be found in specialty shops and online.

1 pound azuki beans, soak in water overnight

3 screwpine leaves

2 ½ Quarts water

1 cup of cooking oil

2 ¾ Cups sugar

1 Teaspoon vanilla

2 ½ Cups flour

1 ½ Teaspoon baking powder

¼ Teaspoon baking soda

1 Teaspoon salt

1 Ounce of fresh cake yeast

1 Teaspoon vegetable oil

½ cup sugar

1 ¼ cups warm water

In a saucepan place the red beans and screwpine leaves with water. Heat until boiling, reduce to a

simmer and cook for 45 minutes or until the beans are soft. In a food processor pulse the beans into a

smooth paste. Transfer to a saucepan, add sugar and add vanilla. Cook on a medium heat, stirring

constantly. The paste is ready done when it dries a bit. Cool the paste in a refrigerator for an hour.

To make the dough, in a large mixing bowl mix the sugar in warm water. Add the fresh yeast cake

making sure to dissolve it completely. Let it stand for 10 minutes for the yeast to bloom. In another

mixing bowl sift the dry ingredients together.

Add the yeast mixture and corn oil and knead for 10 minutes, making a soft dough. Dust with flour if

the dough is still sticky. Cover dough with a damp towel and let sit for an hour and a half. When the

dough is twice its size, punch down the dough again and let sit for another half hour. When it is ready,place on a floured surface and knead till smooth. Cut in half and roll out dough one at a time, so it is

easier to work with. Cut dough into a 2 inch squares and roll out with a rolling pin. Fill each square with

a spoonful of beans in the center and gather up the four corners and carefully crimp the top. Place in a

steamer 12 minutes. Serve warm.



Salady Voankazo(Fruit Compote with Lychee Nuts)

Lychee nuts are delightful little fruits found in Asia. They have an elegant flavor that is sweet, aromatic

and floral. This dish has calls for a fresh vanilla bean, which provides an unusual flavor when matches

with fresh fruits. It is always best to cook your vanilla before using it with fruit, this makes the flavor a

bit more subtle. When cooking vanilla, be sure to cut a lengthwise slit down the bean to open up the

insides. This is where the flavor is contained within vanilla. When done cooking, you do not have to

throw away the bean. Take out the vanilla bean and set aside; you can put it in your sugar container to

make a nice vanilla sugar.

2 Cup Fresh Pineapple, Cut In Large Dice

1 Cup Cantaloupe, Cut In Large Dice

1 Cup Honeydew melon, Cut In Large Dice

1 Cup Strawberries, Sliced.

1 cup Blueberries

1 Cup Canned Lychee Nuts

2 Tablespoon sugar

1 Teaspoon nutmeg

1 ½ Cup Sugar

1 Cup Water

¼

Teaspoon SaltJuice of one lemon

one vanilla bean

Prepare the fruit and place into a large mixing bowl. Sprinkle with the 2 Tablespoons of sugar and

nutmeg. Stir the fruit and let sit while you make the syrup.

To make the syrup, combine the sugar, water, salt, lemon and vanilla in a saucepan. Bring to a boil and

let simmer for fifteen minutes. Take out the vanilla bean and set aside; you can place this bean in your

sugar container to make a nice vanilla sugar. Pour the hot syrup directly over the fruit. Toss well to

cover all the fruit and place in a refrigerator to chill for at least an hour. Serve in a large trifle bowl with

the syrup. Decorate with whipped cream if desired.



Lithuanian Rhubarb Crumble½ Cup butter

1 Cup Sugar

3 Cups flour

½ Teaspoon salt

¼ cup flour

¼ Teaspoon salt

1½ Cups Sugar

4 Cups rhubarb

In a saucepan melt butter. In a large mixing bowl combine the sugar, salt, and flour. Add the melted

butter and lightly mix to form a crumbly dough. Set aside half of the dough. With the remaining dough

line the bottom of 9-inch tart pan.

Wash the rhubarb well and remove any leaves, and cut into one-inch pieces. In a large mixing bowl mix

the flour, salt, sugar and mix well. Add the rhubarb and toss well, covering the rhubarb well.

Place in tart pan with the crust and pack in well. Sprinkle remaining crust lightly on the top.

Bake in a preheated oven 350 degrees F. for about an hour.

Decorate with powdered sugar serve warm. Vanilla ice cream goes very well with this dessert.



Sfouf

2 cups semolina flour

1 cup flour

1 teaspoon turmeric

1 teaspoon nutmeg

1 teaspoon baking powder

1 cup butter, melted

1 1/3 cups sugar,

1 ½ cups milk

½ cup water

½ cup slivered almonds

In a large mixing bowl, combine semolina, flour, turmeric and baking powder. Stir to combine well.

Make a well in the middle, pushing the flour up on the sides of the bowl.

In another mixing bowl, combine the melted butter, sugar, milk and water. Add to dry ingredients and

stir to make a paste.

Pour batter into nonstick baking dish and sprinkle with almonds. Bake in a preheated oven 350 degrees

F. for 35 minutes or until golden brown. Set on a rack to cool serve with a cup of coffee or tea.



Jordanian Chocolate Beet Cake

1 cup Harvard beets, roasted and chopped

1 Tablespoon vegetable oil

3 eggs

2 cup Sugar

1 1/2 cups vegetable oil

2 1/2 cup flour

2 Teaspoons baking soda

2 Teaspoon cinnamon

1 Teaspoon nutmeg

1 Teaspoon salt

1 Tablespoon vanilla

1/2 cup cottage cheese

1 cup crushed pineapple


1/2 cup shredded coconut

Roll the two large Harvard beets in the oil and sprinkle with sugar and nutmeg. Place on a baking tray

and roast in a 375 degree oven for an hour. Remove from oven and let cool. Peel off the skins and cut

into large pieces. Place the beets in a food processor and pulse to a mashed consistency.

In a large mixing bowl, beat eggs until very light lemon colored and thick. Continue beating, gradually adding sugar. Add the oil to the egg mix. Sift together flour and baking soda, cinnamon and salt. Stir

into the egg mixture.

Add vanilla, mashed beets, cottage cheese, pineapple, walnuts and coconut and mix well. Bake in a non-

stick baking dish Bake in a preheated oven 350 degrees F. for about an hour. When cool, decorate the

cake with chocolate frosting.



PokePronounced as Po-kay, this is an island favorite. It is basically baked banana custard that is traditionally

baked in an outside earthen oven called and umu. In this recipe you will cook it in a normal oven. This

is not a dessert really, but you can eat it that way if you like. Normally poke is served with roasted meats.

10 bananas

2 Cups water

2 Tablespoon granulated sugar

1 Cup milk

2 cups arrowroot

1 cup cream of coconut

Peel the bananas and place them in large mixing bowl and mash. Place them into a large pot along with

the water. Bring to a boil and cook for 30 minutes, or until the bananas take on a purple or deep pink

color, if needed add more water. Remove from the heat and let cool.

Mash the bananas into the water until smooth. Dissolve the arrowroot and sugar in the milk and add to

the banana mixture. Mix well then pour into a butter nonstick baking dish.

Bake in a preheated oven 350 degrees F. for 35 minutes or until set and golden brown. Remove from

oven cool and remove from baking dish. To serve poke, cut into squares and place in a bowl. Pour the

cream of coconut milk over the poke and serve.



CanjicaCanjica is a classic Sao Tomean dessert, which is a pudding, made from the starch from green maize.

This syrup is thickened with eggs and flavored with a cinnamon stick. Green maize might not be in your

local shop, but can be found in specialty shops and online.

2 pounds green maize

1 quart water

2 Cups sugar

1 stick cinnamon

6 eggs, beaten

Crush the maize with a mortar and pestle and add to pot of boiling water. Boil the maize for a few

minutes. The liquid from this stew is what we will use for the recipe. Drain the liquid into a large mixing

bowl and discard the maize.

Add the sugar to the liquid and return to the pot. Add the cinnamon stick and bring to a boil. Cook the

liquid until it thickens, forming pear-like drops when dripping from a spoon. Let the syrup cool down a

bit. And on a very low flame add the beaten eggs to the syrup. Be sure to beat vigorously or it will

scramble. Cook until it thickens. Serve warm in a dessert glass with whipped cream.



Honduran Buñuelos

6 cups flour

1 Teaspoon Sugar

1 Teaspoon baking powder

1 egg

2 Tablespoons melted shortening

1 cup water

1 Tablespoon cinnamon

2 Tablespoons sugar

Peanut oil for frying

In a large mixing bowl sift the flour, baking powder and sugar together. Make a well in the middle,

pushing the flour up on the sides of the bowl.

In a small bowl mix the egg and shortening together. Pour this into the flour and mix together. Slowly

add the water until it forms a stiff dough. Cover and let rest for 20 minutes.

Cut the dough into 2 inch pieces, and roll into small balls, then flatten into small cookie shapes. Let

them sit for 10 minutes.

Heat the peanut oil to 350 degrees F. in a heavy pot. Carefully place the buñuelos into the hot oil. Fry until the buñuelos become golden brown. Remove from the oil and place on a paper towel to cool down.

This will soak up the extra oil. Dust with cinnamon sugar and serve warm and crisp.



Israeli Apple Cake

4 eggs

2 cup granulated sugar

1 cup cooking oil

¼ cup fresh orange juice

½ cup milk

3 Teaspoon vanilla

3 cup all-purpose flour

1 Teaspoon baking powder

1/4 Teaspoon salt


2 cup Apples, peeled and thinly sliced

2 Teaspoons cinnamon

3 Teaspoon sugar

Powdered sugar


adding sugar. Continue beating and add in the oil, juice, milk and vanilla. Sift together flour, salt and

baking powder and stir into egg mixture. Slowly fold in the walnuts.

Peel the apples and cut into quarters. Remove the core and slice the apples thinly. In a large non-stick cake pan pour one third of the batter. Layer half of the sliced apples evenly on top of the batter. Mix the

cinnamon and sugar together in a bowl and sprinkle on top of the apple. Cover the apples with another

third of the batter. Layer half of the sliced apples evenly on top of the batter and sprinkle the remaining

cinnamon sugar on top of the apples. Pour the remaining batter on top of the apples.

Bake in a preheated oven 350 degrees F. for about an hour and fifteen minutes. Remove from the oven

and dust with powdered sugar. Allow to cool and serve.



Baked Apples Stuffed with OrangesCongo

4 oranges

1 cup chopped dates

1/2 cup chopped peanuts

1/3 cup apricot brandy

8 Apples

Peel the oranges, section and cut into 1/2 inch pieces. Place the oranges in a large mixing bowl, add the

dates, peanuts and brandy. Cover and refrigerate for an hour.

Using a paring knife carefully core each apple, making a ½ inch hole all the way through the apple. Stuff

the apples with oranges Congo. Place apples on a buttered nonstick baking dish and cover with

aluminum foil. Bake in a preheated oven 350 degrees F. for about an hour.



Ananas Con Vinho Do Porto (FreshPineapple in Port Wine)

The people of Mozambique love pineapple and cashew nuts. Cashew nuts are one of the leading crops of

Mozambique. In this dish, the cashews provide a nice nutty crunch to the red sweet pineapple.

1 large pineapple, ripe

¼ cup sugar

½ cup red port wine

1 cup minced cashew nuts

Remove the leafy top of the pineapple and peel. Quarter the pineapple and remove the inner core from

the four pieces. Cut in 1-inch slices put in a large mixing bowl and dust with sugar. Cover the pineapple

with port wine and refrigerate for six hours. Check on the pineapple and give a stir every now and again.

Serve in dessert bowls and garnish each dish with the cashew nuts. You can also put a dollop of whipped

cream on top if desired.



Baked Bananas GabonThere are many different ways to make this dish. The bananas can be dipped into shredded coconut or

chopped peanuts instead of breadcrumbs. Or for a savory banana mix curry powder and cayenne pepper

with the breadcrumbs and continue with the recipe as normal.

8 Bananas

1 Egg, Beaten

2 Tablespoons Orange Juice

½ Cup Bread Crumbs

½ Cup Vegetable Oil

¼ Cup Sour Cream

2 Tablespoon Brown Sugar

Peel the bananas in three uniformly diagonal pieces and set aside. Beat the egg with the orange juice in a

large mixing bowl. Dip the bananas in the mixture and then into the breadcrumbs. Be sure to cover the

bananas with the crumbs.

In a sauté pan heat up the oil and carefully add the bananas. Remove from the pan when they begin to

brown. Place the bananas on a non-stick cookie sheet and bake in a 350 degree oven for 5 minutes.

Mix the sour cream with the brown sugar and place a dollop on each plate. Place three pieces of banana

on top of the cream and serve.



Georgian Butter CakeThis simple light cake is very similar to pound cake.

½ c flour

5 eggs.

1 c sugar

8 Ounces plus 1 Tablespoon of butter

Zest of 1 lemon

Let the butter come to room temperature and place in a large mixing bowl. Cream together the butter

and sugar with a mixer. Slowly add the eggs one at a time, making sure to incorporate it into the mix

before adding another.

Gradually add flour. Take the lemon and grate the outer skin to remove the zest; add to the batter. Put

the batter in a non-stick baking dish and bake in a preheated oven 350 degrees F. for about 30 minutes.



Coffee Can CakesNo, this recipe does not make metal cakes, but it does, in fact call for two coffee cans. You will use these

coffee cans to bake the cake batter in. I know it sounds odd, but a little trust will yield a fun and tasty

treat.

1 cup coffee

1/2 cup Raisins

1 teaspoon baking soda

1 1/4 cups Sugar

1/4 cup butter, softened

1 teaspoon vanilla

1 egg

1 teaspoon cinnamon

2 cups all-purpose flour

1/4 cup chopped walnuts

Coat the inside of 2 clean coffee cans with nonstick cooking spray.

In a small saucepan, combine coffee, raisins, and baking soda. Bring to a boil and cook for 2 minutes.

Remove from the heat and cool.

Let the butter come to room temperature and place in a large mixing bowl. Cream together the butter

and sugar with a mixer. Slowly add the eggs one at a time, making sure to incorporate it into the mixbefore adding another. Add the vanilla and cinnamon and continue to mix. Gradually add in the flour,

coffee raisin mix, and the walnuts into the batter.

Pour half of the batter into the prepared coffee cans. Place the cans on a cooking tray and bake in a

preheated oven 350 degrees F. for about an hour. Remove from the oven and cool. Slice and serve with a

dollop of whipped cream and cinnamon sugar.



Melon Fingers with LimeMelon Fingers make a wonderfully refreshing dessert for hot evenings. You can use any kind of melon

you fancy for this dish. I choose honeydew, as it looked freshest in the market.

1 large honeydew melon, chilled

1 lime

2 Tablespoons sugar

Cut the ends off the honeydew melon and carefully remove the skin. Then cut the whole melon in half

and scoop out the seeds with a spoon. Slice the melon half in long sections and arrange on a nice large

serving platter.

Take the lime and grate the outer skin to remove the zest; and juice the lime. Gather up as much pulp of

the lime as you can and in a small bowl. Mix with the sugar and spoon over the melon. Chill for an hour

and serve.



NgalaxThis delightful dessert is basically couscous mixed with peanut butter and baobab fruit juice. The

baobab fruit comes from the baobab tree that are some of the largest, strangest trees to live on the

planet. They are very large trees that are found in Australia, Africa or Madagascar. Most live over 500

years and some trees in Africa are believed to be 5000 years old. Their trunks are very large and have

wild twisted branches that bear furry fruit. Baobab fruit juice, called bouye; it might not be in your local

shop, but can be found in specialty shops and online. If baobab fruit or the juice is not available you can

use any juice you like. I recommend canned tamarind juice, but pineapple is a fine second choice.

3 cups cooked karaw (millet couscous)

1 Tablespoons butter

4 cups bouye (baobab fruit juice)

1 cup smooth Peanut butter

2 cups Sugar

1 Teaspoon vanilla

1 Tablespoon orange-flower water

1 Teaspoon nutmeg

1 Teaspoon cinnamon

1 cup of Raisins

Steam or cook couscous. Stir in butter and cool in the refrigerator.

In a large mixing bowl combine the fruit juice and peanut butter and heat over a low flame. Add in thesugar, vanilla, nutmeg, cinnamon and orange water. Mix until peanut butter melts and remove from

heat. Refrigerate until ready to serve.

When ready to serve, in a large serving bowl mix together the couscous, sauce, and raisins. Sprinkle

with sugar and garnish with sprigs of mint.



BaseemaThis yogurt based coconut cake is sure to quickly become a favorite dessert. It is soaked in lemon syrup

and it is sweet with a splendid moist texture.

5 eggs

1 cup sugar

¾ cup butter, melted

16 Ounces yogurt

2 Teaspoons baking powder

2 cups flour

1 Teaspoon vanilla

1 cup of shredded coconut

2 cups of sugar

Juice and zest of 1 lemon

1 cup water


adding Sugar, butter, vanilla and yogurt.

In another mixing bowl, mix together the flour, coconut and baking powder. Gradually add into the egg

mixture and mix until smooth. Spread mixture onto buttered non-stick cake pan. Bake in a preheated

oven 350 degrees F. for 40 minutes.

Take the lemon and grate the outer skin to remove the zest; then cut in half and squeeze out the juice

into a saucepan. Mix with the sugar and water and bring to a boil. Cook for a half an hour on low heat

until it becomes a nice syrup. Pour the hot syrup evenly over cake and let soak in well before serving.



Karask This is wonderful carrot cake that is served warm with a cranberry cream.

¾ Cup Carrots, grated

1 Tablespoon butter

1 egg

¼ Cup Sugar

16 Ounces sour cream

4 Ounces butter, melted

1 Cup whole-wheat flour

1 Cup barley flour

½ teaspoon baking soda

1 teaspoon salt

1 Cup plain yogurt

¼ Cup Sugar

½ Cup Cranberries

1 Cup heavy whipping cream

Peel the carrots and the carefully grate the carrots; pat dry with a paper towel. Melt the tablespoon of

butter in a pan and cook the carrots.

In a large mixing bowl sift together the flours, salt and baking soda. In a separate mixing bowl beat eggs

with an electric mixer, until very light lemon colored and thick. Continue beating, gradually adding

Sugar. Stir in the sour cream and melted butter.

Slowly add the flour to the egg mixture. When the flour is a smooth batter, fold in the carrots. Pour the

whole mixture in a buttered non-stick baking dish and bake in a preheated oven 350 degrees F. for 40

minutes.

Place the cranberries and sugar in a food processor. Pulse until it they are crushed. Add in the yogurt

and beat for a few minutes more. Pour in the heavy whipping cream and pulse until the cream becomes

light and fluffy. Slice the warm karask and serve on dessert plates with a spoonful, or two of the

cranberry cream on top.



Pudim De Queijol lb. soft goat cheese

1 cups Sugar

2 cups water

Juice and zest of 1 lemon

12 egg yolks

4 egg whites

With your fingers crumble the goat cheese and set aside.

Take the lemon and grate the outer skin to remove the zest; then cut in half and squeeze out the juice

into a saucepan. Mix with the sugar and water and bring to a boil. Cook for a half an hour on low heat

until it becomes a nice syrup. Remove from heat and stir in the goat cheese and mix well.

Separate the eggs and place the yolk and whites in different mixing bowls. With a mixer and beat the egg

yolks until light and fluffy. They will be a light lemon yellow when they are done. Whisk the egg whites

in a copper bowl until to a stiff peak develop. Fold together the cheese, egg yolk and egg whites together.

In a large soufflé ramekin, coat the insides with butter and sprinkle with sugar. Pour in the mixture into

the ramekin and set in a larger tray filled with water. Bake in a preheated 350 degrees F. oven for about

an hour. Remove and cool. Decorate with powdered sugar.



Honeycomb Cream and Strawberries1 quart of milk

¼ cup sugar

½ ounce of gelatin

3 eggs, separated

1 Teaspoon vanilla

2 pints strawberries, hulled

Put the gelatin in a small bowl and bloom in a ¼ cup of hot water.



in a copper bowl until to a stiff peak develop.

In a saucepan pour in the milk and the sugar, do not stir. Slowly bring the milk to a boil. Add the gelatin

mix and bring back to a boil. Remove from heat and let cool. Add in a slow stream to the egg yolks while

beating vigorously. Fold this into the egg whites very gently. Pour into a clean custard mold and chill. It

will be firm in an hour. When you are ready to serve turn out onto a serving platter. Decorate with sliced

strawberries and whipped cream.



Scottish Black BunsThis is an age-old Scottish recipe, which is the traditional sweet served at the end of the year fest,

Hogmanay. You may have heard of it before only with a different name, such as the Winter Solstice, or

Yule. With most of the desserts in this book, they are made to be eaten right then and there. But this one

can be made weeks in advance so the flavors can meld together. And if kept on an airtight tin it can last

for six months.

1 pound raisins

1 pound currents

1 cup sugar

2 ounces sliced almonds

2 ounces citron

1 Cup strong black coffee

1 egg lightly beaten

2 cups flour

1 teaspoon ground ginger

2 teaspoon cinnamon

1 Teaspoon ground cardamom

2 teaspoon black pepper

1 teaspoon caraway seeds

1/2 teaspoon baking soda

Take the warm coffee and pour over the raisins, currents, almonds, lemon citron, egg and let sit. In aseparate large mixing bowl combine the flour, spices and baking soda and blend together. Make a well in

the middle, pushing the flour up on the sides of the bowl and blend in the fruit.

3 cups flour

¾ Cup butter, room temperature

Pinch of salt

½ teaspoon baking powder

Cold water

Cut the dough in half and roll out each half the dough separately. Line the bottom of a non-stick cake

pan. Brush the top part of the dough with water. Take the other half of the rolled out dough and placeon top and crimp together. Bake in a preheated oven 350 degrees F. for about 3 hours.



Sabayon

6 egg yolks

¾ Cup sugar

½ c marsala wine

1 Teaspoon cinnamon

1 Teaspoon nutmeg

½ Cup cake crumbs

½ Cup pistachios

½ Cup dried cherries

½ Cup sultana (yellow raisins)

2 Tablespoon marsala wine.

Separate the eggs and place the yolk and whites in different mixing bowls. Save the egg whites for

another use. With a mixer and beat the egg yolks until light and fluffy. They will be a light lemon yellow

when they are ready to add the sugar.

Add the sugar and place the bowl over a pot of boiling water and continue to stir. Add the marsala wine

and keep stirring. Continue to cook the egg wine mix over the hot water until the eggs begin to thicken.

When the mixture is done it will be thick and creamy.

Mix the cake crumbs, pistachios, dried cherries and sultanas in a small mixing bowl. Add the marsala

wine and mix together. To serve, spoon the fruit mix into dessert glasses. Ladle the sabayon into the

glasses and serve immediately.



Bachelor's ButtonsThese light brown cookies are small and sweet with a light flavor of almonds.

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

3/4 cup Butter

1 cup brown sugar

1 egg

1 teaspoon almond extract

In a large mixing bowl sift together the flour, salt and baking soda.

In a separate bowl, add the butter and brown sugar and using a mixer cream together until smooth. Beat

in the egg and almond extract. Stir in the flour mix until blended.

Let the dough sit for 10 minutes. Roll into small balls about the size of a marble; toss in sugar. Place the

rolled cookies on non-stick cookie sheet making sure to give them some space between each cookie.

Bake in a preheated oven 350 degrees F. for about 10 minutes. Remove from oven and cool on a wire

rack.



Gaufres From Brussels(Authentic Belgian Waffle Recipe)

1 Cup flour

1 Tablespoon sugar

1 Cup milk

1 pinch of salt

1 Teaspoon vanilla

2 Ounce butter, melted

4 egg whites5 egg yolks

Put flour into a large mixing bowl and make a well in the middle, pushing the flour up on the sides of

the bowl. Add the sugar, milk, salt and vanilla. Mix until smooth.



in a copper bowl until to a stiff peak develop. Fold together the batter, egg yolks and egg whites together.

Pour the batter onto you heated non-stick waffle iron. Leave the top open until a few bubbles form on

the top of the batter. Close the waffle iron and finish cooking the waffle.

When the gaufre is golden brown, remove from the iron with a form and dust with powdered sugar.

You can also serve with whipped cream and strawberries.



Firnee

In Afghanistan this cardamom pistachio custard is always a nice treat. It is very easy to prepare and is a

real comfort no matter what time of day it is.

½ Cup cornstarch

4 cups milk

1½

cups sugar1 Teaspoon ground cardamom

finely ground pistachio and raisins to garnish

Mix the cornstarch into a small amount of milk, and mix until smooth. Set aside.

In a saucepan heat the milk and sugar until it is hot. Add in the diluted cornstarch and stir continuously

until thick. Cook for five minutes making sure that there are no lumps. Pour out of pan through a

strainer into a bowl to remove and lumps.

Serve warm in dessert glasses. Garnish top with raisins and pistachios and a dollop of whipped cream.



Rujak BruneiThis is a wonderful fruit salad. It is sweet and spicy, hot from chili peppers and cool from cucumbers. It

also features carambola, also known as star fruit, because when cut makes a five-pointed star, thus the

name. It is a beautiful looking, tasty salad.

2 Cucumber, Sliced Thin

2 Apples, Sliced Thin

1 Cup Jicama, Sliced Thin

1 Carambola, Sliced Thin

2 Bartlet Pear, Sliced Thin

2 Cups Pineapple, Diced

1 Cup Papaya, Diced

¼ Cup dry roasted peanuts

1 hot red chili, seeded

½ cup brown sugar

2 tablespoon tamarind paste,

1 ½ cup water

1 cup ginger syrup

1 small banana

In a large mixing bowl mix the cucumber, apple, jicama, carambola, pears, pineapple and papaya.

In a food processor add the peanuts, chilies, brown sugar, tamarind paste, water, ginger syrup and

banana and pulse several times to blend. Pour over the fruit and chill for an hour and serve.



Ginger Syrup1 cups of sugar

2 Ounces ginger

½ cup water

Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotter ginger

flavor. Put into a saucepan and mix with the sugar and water and bring to a boil. Cook for a half an hour

on low heat until it becomes a nice syrup. Strain out the ginger and let the syrup.



West Indian Pudding The wonderful flavor of ginger highlights this Caribbean dessert. Ginger is a rhizome and grows

underground. Some of the world's best ginger comes from the island of Jamaica, but it is grown through

the West Indies.

2 cups heavy whipping cream

1 ½ cup sugar

12 Ounces Lady fingers (1 whole package)

8 eggs

3 Ounce crystallized ginger

Finely chop the crystallized ginger and place in a small saucepan. Add the sugar and cream. Bring to a

boil. In a large mixing bowl crumble down the lady fingers; pour the cream over the cookies.

Pour in the pudding in a buttered non-stick baking dish, cover and bake in a preheated oven 350 degrees

F. for about an hour. Remove from oven and cool. Make the ginger syrup while the pudding is baking.

Ginger Syrup

2 cups of sugar

4 Ounces ginger1 cup water

Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotter ginger

flavor. Put into a saucepan and mix with the sugar and water and bring to a boil. Cook for a half an hour

on low heat until it becomes a nice syrup. Strain out the ginger and pour the hot syrup evenly over

pudding and let soak in well before serving.



Chinese Almond CookiesThese wonderful almond cookies are light and crisp.

2 cups sweet rice flour

½ cup chopped almonds

2 cups powdered sugar

3 eggs

¼ cup almond oil

1 Teaspoon Almond extract

Beat eggs and sugar together in a large mixing bowl until it is light, fluffy and a light lemon color. Add in

the almond oil mix well. Slowly add in the flour while stirring, when a dough forms add in the almonds.

If the dough is still stiff do not add water, add more beaten eggs.

Turn the dough out onto a surface floured with rice flour. Roll out to a half-inch thickness and cut into

circles. Place half an almond in the center of each cookie and bake in a preheated oven 300 degrees F. for

about 25 minutes.



The Best Rice Pudding

Recipe In The Whole WorldWell OK, it is good, and very well may be the very best recipe in the whole world. But it may not be, I

am not sure. I did eat a great deal of rice pudding on my journey. And if I am right, each place had some

kind of rice pudding. It might be because rice is widely used all around the globe. Or it might be just

because it is really, really good.

2 cups Coconut milk 1/2 cup heavy cream

1/3 cup long grain white rice1 vanilla bean1 Teaspoon salt¼ cup sugar

2 eggs1 teaspoon of cinnamon½ Teaspoon cardamom½ cup sultanas½ cup pistachios

Place the rice in a large mixing bowl and wash the rice under cold rice. This will wash off some of the

starch of the rice allowing the pudding to be a creamer texture. Put the rice, sugar, coconut milk, creamand salt in a heavy-bottomed pot. Cut a lengthwise slit down the vanilla bean to open up the insides and

add to the pot and bring to boil. Reduce the flame let the rice cook for 20 minutes, making sure to stir

frequently to prevent the rice from sticking to the bottom of the pan.

Beat eggs in a large mixing bowl until it is light, fluffy and a light lemon color. Add a cup of the rice mix

to the eggs to temper them. Then add the eggs to the creamy rice and whip vigorously so the eggs will

not scramble. Cook on a low flame for five more minutes. Add the spices, pistachios, and sultanas. Serve

in a dessert bowl with a dollop of whipped cream.



Geoffrey Gatza is the editor and Publisher of the small press BlazeVOX. Thefundamental mission of BlazeVOX is to disseminate poetry, through print anddigital media, both within academic spheres and to society at large. Gatza hasreceived awards from the Fund for Poetry and a Boomerang Award. He is theauthor many books of poetry, including Secrets of my Prison House (2010).Kenmore: Poem Unlimited (2009) and Not So Fast Robespierre (MenendezPublishing 2008). His writings for children’s include HouseCat Kung Fu: StrangePoems for Wild Children (Meritage Press 2008), and Kindle books, A Rocket Full of Pie and The Diamond who wanted to be a Ruby. He is also the author of the yearlyThanksgiving Menu-Poem Series, a book length poetic tribute for prominent poets,now in it's tenth year. He is a CIA trained chef, a former Marine, a lifelong

Sherlockian and an avid philatelist. He lives in Buffalo, NY with his girlfriend andtwo beloved cats.

http://www.geoffreygatza.com/http://www.blazevox.org

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