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MULTICULTURAL FOODS RECIPES

FOODS & NUTRITION II NAME: ___________________________________

FROM NORTH AMERICA: INDIAN FRY BREAD

In the 19th century, Native Americans created this bread from rations they received on reservations. Today, it remains a source of Native American pride, symbolic of strength in tough times.

2 cups all-purpose flour

1 T. baking powder

¼ cup sugar

¾ tsp. salt

1 cup milk

Vegetable oil for deep-frying

In a large bowl, mix the flour, baking powder, sugar, and salt together. Stir in just enough milk for the mixture to form a soft bowl.

With floured hands, turn the dough out onto a floured surface. Knead until smooth, adding more flour if dough sticks. Pinch off egg-sized pieces of the dough and roll or shape them into flat disks… about ¼ inch thick. With your finger, poke a hole in the center of each round; this helps them fry evenly.

Heat 1-2 inches of oil in a heavy skillet until hot but not smoking, about 375°F. The oil is ready when a small piece of dough is dropped in the pan and sizzles immediately and rises to the top of the oil.

Fry the bread in batches, turning once with a slotted spoon, about 1 to 2 minutes per side or until golden brown. Drain on paper towels. Serve warm with soups or stews, or top with taco fixings, or drizzle with honey or maple syrup or sprinkle with cinnamon-sugar.

FROM LATIN AMERICA AND THE CARIBBEAN: GINGER CAKE

Ginger is a rhizome, a thick, underground stem that produces roots and plant shoots. Fresh ginger is usually found in the produce aisle of the grocery store. The knobby clump is called the ‘hand’, and protruding branches are called ‘fingers’. The flavor ranges from sweet and mild to hot and peppery. Ginger is one of many spices grown and used heavily in cooking in Latin America and the Caribbean islands. Sugar cane is also grown, from which sugar, rum, and molasses are made, as well as bananas, coconut, cocoa, coffee beans, vanilla, allspice, and nutmeg. Ginger cake is a favorite in Jamaica.

2 cups all-purpose flour

¼ tsp. baking soda

2 tsp. baking powder

1 ½ tsp. ground ginger

1 ½ tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. salt

1/3 cup butter

¾ cup sugar

1 large egg, beaten

½ cup molasses

¾ cup buttermilk

1 T. grated, raw, fresh ginger

1 T. powdered sugar

Preheat the oven to 350°F. Lightly grease and flour an 8” square pan.

Sift together the dry ingredients. In a large mixing bowl, cream together the butter and sugar until light. Blend in eggs and molasses. Add the dry ingredients and buttermilk alternately. Stir in the fresh ginger.

Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.

Dust the cake with powdered sugar before serving, or serve with a dollop of whipped cream.

FROM WESTERN & NORTHERN EUROPE: RAISIN SCONES

Scones are a popular Scottish quick bread. In England, scones are a favorite accompaniment to morning or afternoon tea. Dried currants, dates, or other dried fruits can be substituted for the raisins.

1 ½ cups all-purpose flour

1 cup quick or old-fashioned oats (uncooked)

¼ cup sugar

1 T. baking powder

¼ salt

½ cup chilled butter, cut into chunks

½ cup raisins

1 large egg

1/3 cup milk

Topping: 1 T. sugar and 1/8 tsp. cinnamon

Heat the oven to 400°F. Lightly grease a baking sheet or line with parchment paper. Dust a work surface with flour. Mix together the topping ingredients, and set aside.

In a mixing bowl, combine the flour, oats, sugar, baking powder, and salt. Using a pastry blender, cut the butter chunks into the flour mixture until it resembles coarse crumbs. Gently stir in the raisins.

In a separate bowl, beat together the egg and milk. Stir the liquid into the bowl of dry ingredients, mixing quickly and just until ingredients are moistened.

Turn the dough onto the floured work surface. Knead gently just until the dough comes together, about 8 times, turning the dough as you work. Roll or pat the dough into a circle, about 8 inches in diameter. Sprinkle with the cinnamon-sugar topping. Slice the dough into 8 wedges. Transfer wedges to baking sheet.

Bake for 12-15 minutes, until tops are golden brown. Serve warm.

FROM WESTERN & NORTHERN EUROPE: KAASDOOP GOUDA FONDUE

The term ‘fondue’ originates in France, and means ‘to melt’. Cheeses such as Gruyère or chocolate are melted in a communal pot, and foods such as bread, potatoes, fruits, cake, etc. are dipped. Pieces of meat and vegetables are often dipped in hot oil, for frying. Kaasdoop is a Dutch version of fondue, made with Gouda cheese, with a slightly nutty flavor. In Wales, the Welsh spoon the cheese sauce over toasted bread, and called it Welsh Rabbit.

10 oz. Gouda cheese

1 ½ T. cornstarch

1 T. fresh lemon juice

1 whole, peeled clove of garlic

1 cup milk

Dash of ground nutmeg

Black pepper, to taste

Cubed bread for dipping (the Dutch typically chose a hearty, dark rye bread)

Remove the red wax rind from the cheese and discard. Shred the cheese, and toss with cornstarch and lemon juice.

Rub the inside of a heavy saucepan with the garlic clove. Discard the garlic and pour in the milk. Bring the milk just to a boil, and then reduce the heat until it barely simmers. Add the cheese mixture a small handful at a time, stirring constantly until each addition is melted before adding another. A wire whisk might work well. When the mixture is completely smooth, stir in the nutmeg and pepper.

If the cheese starts to coagulate during the preparation, remove the pot from the heat and stir vigorously until smooth. Transfer the mixture to a fondue pot over very low heat. Thin with milk, as needed.

FROM EASTERN EUROPE & RUSSIA: BLUEBERRY BLINTZES

Also known as blini or blinchiki, blintzes are a traditional Jewish food often served just after the day of fasting on Yom Kippur. This food was gentle and comforting on empty stomachs. If not filled with cheese, they can be served with melted butter and sour cream on the side, or even caviar. (the pancake part of this dish is known as ‘crepes’ in France)

Batter:

1 cup flour

¾ cup milk

½ cup water

3 eggs

3 T. oil or melted butter

½ tsp. salt

Filling:

16 oz. cream cheese

2 egg yolks

3-4 T. sugar

1 T. grated lemon peel

½ tsp. vanilla extract

¼ tsp. cinnamon

½ cup raisins (optional)

Oil for frying

Mix batter ingredients until smooth and creamy. Lightly coat a small fry pan with oil; heat. Pour small amount of batter (about 2 T.) into pan, swirling around until even. Heat. When sides begin to curl away, turn over and lightly fry blintz on other side for a few seconds. Put onto a plate. Repeat until batter is used up.

Mix filling ingredients together. Put 2-3 teaspoons in each blintz, turn in sides and roll up like an envelope. At this point, they can be held in the refrigerator for several hours or overnight.

Just before serving, fry prepared blintzes very carefully in butter or spread melted butter on top and heat in oven.

Serve hot blintzes with warm, blueberry pie filling spooned over the top, and a dollop of sour cream or powdered sugar.

FROM SOUTHWEST ASIA & AFRICA: AL RANGINA

Dates are widely grown through the Middle East and northern Africa. They are considered a staple desert food, as they are easily stored and transported on long journeys. They have a concentrated, natural sugar content, and are rich in potassium (about twice as much as potassium as bananas). Ancient Romans stuffed dates with nuts and spices. Al Rangina is served as a rich dessert.

¾ pound pitted, whole dates

¼ cup butter

2 tsp. cinnamon

2/3 cup all-purpose flour

1 ½ T. confectioners sugar

Place the dates in a single layer in a shallow baking dish.

Melt the butter over medium heat until it begins to foam. Reduce the heat and whisk in the cinnamon and flour. Cook, stirring constantly until the mixture forms a soft, pastelike sauce, about 2-3 minutes.

Pour the sauce evenly over the dates. Let them cool. Dust with confectioners’ sugar before serving.

FROM SOUTH & EASTERN ASIA: PINEAPPLE LASSI

An ice-cold lassi (LAH-see) is India’s equivalent to the Western smoothie.

1 cup plain yogurt (regular or low-fat)

5.5 oz. can pineapple, in natural juice

Juice from ½ lime, or to taste

2 tsp. sugar, or to taste

6 ice cubes

Combine all ingredients, including the juice from the pineapple, in a blender. Blend until frothy. Pour into two glasses and serve. If desired, this can be served over more ice into the glasses.

FROM SOUTH & EASTERN ASIA: MARBLED TEA EGGS

6 eggs

¼ cup tea leaves, preferably black tea

2 pieces star anise (or substitute 1 cinnamon stick)

3 T. soy sauce

½ tsp. salt

Place the eggs in a pot and cover with cold water. Bring the water to a boil, lower the heat, and simmer the eggs uncovered for 15 minutes. Using a slotted spoon, remove the eggs and place them under cold running water to cool. Don’t drain the water in the pot.

Tap the shells with the back of a heavy spoon until the shells are evenly cracked. (an alternative is to roll the eggs on a countertop until crackled) Leave the shells on the eggs.

Bring the water in the pot back to a boil. Stir in the tea, star anise, soy sauce, and salt. Add the eggs. If necessary, add more water to completely submerge the eggs. Lower the heat and simmer, partially covered, for 30-40 minutes. Remove the pot from the range and let the eggs rest in the liquid another 15-30 minutes. The longer the eggs cook and soak in the tea liquid, the stronger the tea coloring will appear.

Remove the eggs from the liquid. When cool enough to handle, peel the eggs. Serve halved or quartered.

FROM THE SOUTH PACIFIC AND AUSTRALIA: MACADAMIA NUT CRISPS

Although macadamia nuts are associated with Hawaii, they originated in Australia. They are just one of many native, edible plants, collectively known as ‘bush tucker’.

1 cup butter, softened

1/3 cup sugar

1 tsp. vanilla extract

1 1/3 cups all-purpose flour

1/3 cup coarsely chopped macadamia nuts

1 ½ cups dried, shredded coconut

Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour and nuts. Mix well. Stir in the extract.

Spoon heaped tablespoons of the batter onto the prepared baking sheets, about 2 inches apart, and flatten with a fork. Sprinkle the coconut lightly on top. Bake 15 minutes or until light gold in color. Remove from the oven and cool. Eat plain or with ice cream.

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