Cloyne Cookbook

recipes submitted by Wholesome Clones

brainstormed and first draft by Philmon Lei, Cecilia Cavero-Sánchez, and Josh Lavine

sustained by subsequent Food Managers


Table of Contents

Introduction

Other Recipes

Communal Brunch

Personal Cooking

Dumplings

Communal Dinner

Vegetable Pancakes: Okonomiyaki

Vegan Naan

Orange Tofu

Phil’s Rice Cooker Garlic Rice

Phil’s Apple/Orange Salad

Snacks, Drinks, and Desserts

Vegan Brownies

Donuts

World Peace Chocolate Cookies

Cloyne Butterbeer

Ginger Granola

Vegan Pumpkin Muffins

Crisp and Chewy Chocolate Cookies

Boston Cream Cupcakes

Apple Pie

Special Dinner

Warm Artichoke Spinach Dip

Old Recipes (source: Cloyne.org)

Cornmeal encrusted tofu

Coconut Tapioca Pudding

Caramelized Sweet Potatoes

Spicy Peanut Noodles

Ginger Tofu Boats


Introduction

Other Recipes


Communal Brunch

None submitted yet. Fill our bellies with your yummy brunch recipes today!


Personal Cooking

Dumplings

Cuisine

Chinese

Semester Created

Spring 2018

Authors

Estefany Rodriguez + Yuqi Song

Diet Specificity

Omnivore (can be made vegan)

Total Time:

1 hour

Servings

20

Allergens

Soy (can be omitted), Gluten

Difficulty

Medium

Ingredients:

Flour, Water, Ground Beef, Chives, White Onion, Cilantro, Salt, Pepper, Soy Sauce (or Liquid Aminos) (exact amounts not given)

Procedure

Picture

Preparation:

  1. Mix flour and water by hand until you have firm dough freshly made*
  2. Chop Cilantro into tiny pieces Chop Onions into tiny pieces and press onion to expel all liquid*
  3. Mix beef with chopped onions and cilantro, add salt, pepper, amino/soy sauce and a hint of lemon if desired.

Dumpling Form:

Take a small piece of dough, form it into a ball and roll it out until you have a flat circle piece of dough. Lay that piece of dough at the center of your palm. Take some of the flavored meet and place it at center of dough. Clench fist slowly, to close the dough. With fingertips and a bit of water, close off the dough to make a dumpling. Repeat until you have used up all of the dough or meat. Take all of your dumplings and either boil them in water (or a broth for a soupy dumpling dish,) for 15min OR fry them for 5min quickly flipping them (I like the fried pot-sticker version best). Serve warm with a side of soy or amino sauce.

*Important note about Dough: Dough must be freshly made the day of --do NOT make the dough a day or two prior, if you do then use the dough to make noodles instead. If you choose to make dumplings with old non-fresh dough then the dumplings will --for a lack of a better word-- implode.

*Important note about Onion Pressing: Pressing chopped onions to expel liquids is very important, if you do not press chopped onion pieces to expel excess liquid then dumplings will --for a lack of a better word-- explode. Happy dumpling making!

Tips

Can be pair within a broth in order to feed more Clones.

This dish is easy to prepare, but it is time intensive. Would recommend having meat/tofu prepared beforehand and have many Clones help form the dumpling itself.


Communal Dinner

Vegetable Pancakes: Okonomiyaki

Cuisine

Japanese

Semester Created

Spring 2016

Authors

Caryn Tran

Diet Specificity

Vegan/Vegetarian

Total Time:

4 hours

Servings

50

Allergens

Can be adjusted

Difficulty

Medium

Ingredients:

Vegetables: Cabbage, Carrots, Bell Peppers, Onions, Green Onions, Garlic, Ginger (my preference is to use a lot because I like how they taste in dumplings with soy sauce and sugar), any veggies really as long as it's not too watery.

Other additions that would be so yummy: oyster mushrooms, shittake mushrooms, jackfruit, fried tofu bits, seitan, potatoes, sweet potatoes

Dough: Flour, Baking Powder and Water, Canola/Vegetable/Peanut Oil Flavorings: (These are optional, and can be modified to whatever) Sesame Oil, Soy Sauce or Liquid Amino, Brown Sugar, Vinegar, Nutriyeast

Procedure  

Picture

Amount wise you should aim for a 1.5:1 to 2:1 ratio of veggies to dough. Basically the veggies are coated in the gooey dough and it's a mess but a tasty one (hopefully?)

Prep the Veggies: Shred or julienne all the veggies (chop the garlic and ginger). Tip: I would just run everything through the food processor and also skip peeling the ginger because it's too much work.)

Prep the Dough: In a separate bowl mix flour, a small(!) amount of baking powder, and water until you get a consistency of something midway in between pancake and bread dough consistency. Add the cooking oil. Then flavor with a couple splashes of sesame oil, a splash of vinegar, lots of soy sauce/liquid amino, sugar, NutriYeast.

 Cook the Pancakes: Mix the veggies and the dough together. Heat up the grill. Oil the grill. Throw a thick 4in diameter pancake down, flatten it, and then cover it with a basting dome (or any makeshift heat trapping receptacle). Let it cook until brown. Flip and cook the other side uncovered.

Tips

Since the recipe is so flexible, number of servings is however much you like. Start with a couple cabbage heads and adjust ratios until you feel like you've made enough.

 Can be paired with:

vegan mayo, ketchup, Worcestershire sauce, maple syrup

Vegan Naan

Cuisine

Asian

Semester Created

Spring 2018

Authors

Phil Lei (Connoisseur Vegan - original website)

Diet Specificity

Vegan/Vegetarian/Gluten-Free

Total Time:

100 minutes

Servings

80

Allergens

None

Difficulty

Easy

Ingredients:

  • 10 cup swarm unflavored soy milk (can sub almond or cashew milk)
  • ¼ cup granulated sugar
  • 5 ounces active dry yeast (20 packets)
  • 10 cups unflavored soy milk, room temperature (can sub almond or cashew milk)
  • ¼ cup white vinegar
  • 2.5 cups  vegetable oil
  • ⅛ cup of salt
  • 20 cups whole wheat pastry flour (or another cup of all-purpose)
  • 30  to 40 cups all-purpose flour
  • vegetable oil or vegan butter, for grilling

Procedure

Picture

  1. In a small bowl or cup, whisk together the warm soy milk, yeast and sugar. Allow to sit for 10 minutes, until the mixture becomes foamy.
  2. While the warm soy milk mixture sits, stir room temperature soy milk and vinegar together in a separate cup or bowl. Allow to sit for about 5 minutes. If you're using soy milk, the mixture should begin to curdle.
  3. Pour both milk mixtures into a medium mixing bowl. Stir in oil, salt, then 1 cup of whole wheat pastry flour and 1 cup of all-purpose flour, to form a soft dough. Continue adding up to an additional 1/2 cup of all-purpose flour, a bit at a time, until the dough is firm enough for kneading (it will still be very soft).
  4. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding up to 1/2 cup additional flour as needed.
  5. Rub the dough with a bit of oil and place in a clean bowl. Cover and allow to rise in a warm location until doubled in size, about 1 hour.
  6. Divide dough into 4 equal portions and roll each into an oval shape, about 10 inches by 4 inches.
  7. Lightly oil or butter the bottom of a large nonstick skillet and place over medium-high heat. Once hot, place one of your dough ovals into the skillet and cover. Allow to cook for 2 minutes. Take a peek, and if the dough has gotten puffy and formed brown spots on the bottom, flip it. Cover and cook about 2 minutes more, until brown spots form on other side.
  8. Repeat for the remaining dough portions, adding oil or vegan butter to the skillet as needed between loaves.
  9. Serve.

Tips

Orange Tofu

Cuisine

Asian

Semester Created

Spring 2018

Authors

Phil Lei

Diet Specificity

Vegan/Vegetarian/Gluten-Free

Total Time:

50 minutes

Servings

80

Allergens

None

Difficulty

Medium

Ingredients:

  • 20 lb. extra firm tofu (blocks of tofu so far exist in 8 lbs as of fall 2018)
  • 20 cups orange juice - (ask food managers for orange juice conc. If for mass cooking)
  • 5-7 cups cornstarch divided
  • 5 cups brown sugar
  • 1.25 cups of. soy sauce (use liquid aminos to make gluten free)
  • 1.25 cups of. fresh grated ginger
  • 40 garlic cloves minced
  • ½ cup of orange zest
  • 2.5 cups of vegetable oil

Procedure

Picture

  1. Drain and then press tofu for 15-20 minutes.
  1. This step can be skipped if you are not planning to use cornstarch.
  1. Preheat oven to 425 Degrees Fahrenheit.
  2. Meanwhile, in small bowl or cup, dissolve 1 1/2 tbsp. cornstarch in a few tablespoons of your orange juice. Set aside.
  3. Place remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Bring to a low simmer and allow to cook for about 15 minutes.
  4. Stir in cornstarch mixture until completely blended. Remove from heat and set aside.
  5. Cut tofu into 1’’ cubes, then prepare baking sheet(s), lined with parchment (wax) paper. Then, spread with a thin coat of oil or cooking spray.
  1. If you want to incorporate corn starch for a crispy skin, toss the tofu in cornstarch in a big bowl. If not, skip this step.
  2. Spread tofu over baking sheets. Bake in the oven for 15-20 minutes until golden brown.
  1. Incorporate the tofu into the sauce, and let it sit for 10 minutes.

Tips

 Can be topped with scallions, red peppers, and/or sesame seeds.

Multiply by 20 or 25 if feeding the house for dinner.

Phil’s Rice Cooker Garlic Rice

Cuisine

Asian

Semester Created

Spring/Fall 2018

Authors

Phil Lei

Diet Specificity

Vegan/Vegetarian/Gluten-Free

Total Time:

1 hr

Servings

70

Allergens

None

Difficulty

Easy

Ingredients:

  • 31.25 cups of vegetable stock (or water)
  • 25 cups of white rice (or brown rice)
  • 25 garlic gloves (DO NOT CHOP)
  • 3 cups of Earth Balance or olive oil
  • Two generous pinches of salt
  • 6 Star Anise Pods
  • 30 Cloves (about ¼ cup of cloves)

Procedure

Picture

  1. Measure 25 cups of  rice and place it in the rice bowl.
  2. Wash the rice two to three times in cold water. Drain excess water.
  3. Measure out 31.25 cups of HOT BOILING water from the boiling water machine into a big container.
  1. If using vegetable broth, add 1 cup of vegetable broth paste/concentrate, mix, then add to rice.
  1. Add the boiling water to the rice.
  1. You can combine steps 3 and 4 if you bring the rice bowl to the hot water machine (requires 2 people to carry)
  1. Add in the oil/vegan butter, star anise, cloves, salt
  2. Plug the rice cooker in, pop the lid, and let it cook.

Tips

DO NOT USE COLD WATER IN REPLACEMENT OF BOILING WATER OR IT WILL TAKE FOREVER and rice will be undercooked.

Phil’s Apple/Orange Salad

Cuisine

Asian

Semester Created

Spring 2018

Authors

Phil Lei

Diet Specificity

Vegan/Vegetarian/Gluten-Free

Total Time:

35 minutes

Servings

100

Allergens

None

Difficulty

Easy

Ingredients:

  • 2-3 unopened bags of mixed greens (can substitute with one bag of spinach)
  • 10-15 apples
  • 10-15 oranges

Dressing: (1.5 cup of olive oil, 1.5 cup of apple cider vinegar, ¼ cup of tahini, 1 tablespoon of dijon mustard, ¾  cup of brown sugar (can replace with ½ cup of maple syrup)

Procedure

Picture

  1. Open the bagged mixed greens and/or spinach into a large salad bowl.
  2. Cut apples along its sides, then take each side and cut into thin slices (like thin apple wedges)
  3. Segment the orange (cut ends off, then cut rind off, then cut along the membrane)
  4. Add all fruits to the bowl
  5. Combine all ingredients into a mixing bowl, then whisk vigorously to promote emulsification.
  6. Pour dressing over salad and toss with tongs or hands (faster, but wash your hands first!!!)

Tips

Can use other fruits, but apples and oranges are the ones that not many people eat on a daily basis.


Snacks, Drinks, and Desserts

Vegan Brownies

Cuisine

American

Semester Created

Summer 2016

Authors

Chaun Soares

Diet Specificity

Vegan/Vegetarian

Total Time:

1 hour

Servings

15

Allergens

Soy, Wheat, Coconut, Coffee

Difficulty

Medium

Ingredients:

1.5 cups Earth Balance, 3 cups sugar, 3 tablespoons Ener-G egg replacer plus 3/4 cup water or coconut milk, 1 tablespoon vanilla extract, 1 cup cocoa powder, 3/4 teaspoon salt, 1.5 cups AP flour, 3/4 teaspoon baking powder, OPTIONAL: 1 tablespoon instant espresso powder*

Procedure  

Picture

1. Preheat oven to 350F, grease and flour a large pan

2. In a bowl, sift together cocoa powder, AP flour, salt, and baking powder

3. In a large saucepan, melt Earth Balance

4. In a small bowl, mix Ener-G egg replacer and coconut milk or water with a fork until no lumps remain

5. Take Earth Balance off the heat and stir in the sugar, "eggs," vanilla and espresso if you're using it

6. Add dry ingredients to saucepan slowly, stirring constantly

7. Pour batter into greased and floured pan

8. Bake for 25-30 minutes (10-15 in the convection oven) then check for doneness. Add 5 minutes (1-2 minutes convection) if a knife inserted into the middle of the brownies does not come out clean-ish.

Tips

The instant espresso powder makes these brownies even better. Image is from Google.

Donuts

Cuisine

Indigenous American

Semester Created

Spring 2016

Authors

Chaun Soares

Diet Specificity

Vegan/Vegetarian

Total Time:

50 minutes

Servings

30

Allergens

Read Bottom

Difficulty

Medium

Ingredients:

3 cups AP flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1.5 cups warm liquid (eg milk, vegan milk, water), 1/2 cup sugar, 1/2 cup Crisco*, lots of vegetable oil for frying

Procedure  

Picture

1. In a big bowl, sift together flour, baking powder, and salt

2. Measure out the Crisco

3. In another bowl, combine warm liquid and sugar

4. In a big pot, start heating enough vegetable oil to deep fry and set up a large baking sheet or cooling rack covered in paper towels 5. Pour the liquid into the dry ingredients, mixing until evenly sticky

6. With a blending fork or pastry cutter, cut the Crisco into the dough until only chunks pea-sized or smaller remain

7. Roll dough out and cut into half-inch-thick 2" squares, or golf-ball-sized blobs

8. When a test "donut" dropped into the oil floats and sizzles quickly, start adding dough to oil in batches of 5-10 blobs

 (NOTE: if the blobs get brown too quickly, the oil is too hot and the insides will be raw. Cut open your tester to check if the oil needs to cool)

 9. Fry blobs until brown on the outside and soft but not raw on the inside and transfer cooked "donuts" to paper towels

10. Dust with powdered sugar and serve immediately. Fry bread can be stored (without powdered sugar on it) in the fridge for a few days or at room temp for 1 day. Hide un-sugared fry bread in a big Cambro behind the beans in the pantry, where nobody will find it before council. You can also use this Cambro to shake the powdered sugar and fry bread together, to get an even coating.

Tips

This recipe was adapted to bribe people to stay for all/most of council, and it worked pretty well. People love fried food, and this recipe is WAY easier than yeast-raised donuts. Make sure you're sneaky (cook these DURING council?) or people will eat the donuts before you finish frying all the dough!

Allergen depends on milk used:

Nut allergy if using almond milk, soy if using soy milk, dairy if using cow milk

World Peace Chocolate Cookies

Cuisine

American

Semester Created

Spring 2016

Authors

Chaun Soares

Diet Specificity

Vegan/Vegetarian

Total Time:

4 hours

Servings

30

Allergens

Dairy, Soy, Wheat

Difficulty

Medium

Ingredients:

1.25 cups AP flour, 1.33 cups DARK cocoa powder, 0.5 teaspoon baking soda, 11 tablespoons butter or Earth Balance, 0.66 cups packed light brown sugar, 0.25 cups white sugar, 0.25 teaspoon fleur de sel* or sea salt, 1 teaspoon vanilla extract, 5oz bittersweet* or semisweet chocolate

Procedure  

Picture

1. Chop the chocolate into irregular pea-sized chunks

2. In a bowl, sift the flour, cocoa, and baking soda together

3. In a stand mixer, cream the butter and both sugars. Add in the salt and vanilla into the butter and sugar

 5. Turn off the mixer, pour in ALL of the dry ingredients, and pulse the mixer on low to loosely combine

 6. "When the risk of flying flour has passed," mix the dough until pretty evenly combined and forming globs (NOTE: This dough is very loose. Do not add extra water or fat! It will always turn out fine on its own)

7. Add all of the chocolate and mix to evenly distribute

8. Turn dough out onto a cutting board and smush it into one big blob

9. Divide the dough in half and roll it into 1.5" thick logs. Wrap the logs in plastic wrap and chill in the fridge for 3 hours, or the freezer for 2 hours

10. Preheat the oven to 325F and line two baking sheets with parchment or silicone mats

11. Using a SHARP chef's knife on a cutting board, slice the dough into 0.5" thick rounds (NOTE: If the rounds crack, just squish the pieces back into a rough circle and move on) and place them 2" apart on the baking sheets

12. While the cookies are still COLD, put them in the oven and bake for 12-13 minutes (NOTE: DO NOT OPEN THE OVEN TO CHECK ON THEM)

13. Cool the cookies on their baking sheets until they have solidified enough to pick up. Serve warm or room temperature with sea salt.

Tips

NOTE: dough can be frozen for up to 2 months)

I made these cookies at Wilde, Castro, and Cloyne and people consistently lost their shit and ate them all within a few minutes of The Cookie Reveal. The darker the cocoa you use, the better they turn out. Fleur de sel is optional/expensive AF but the slightly bigger salt grains taste really good with the bittersweet chocolate. Image is from Google, and it looks like they rolled the dough out flat and cut the out circles with a cookie cutter (you can also do this, but it's time-consuming because you must chill the cookies on their baking sheets before baking them or else they will go into the oven too close to room temp and over-bake. Nobody likes an over-baked/dry cookie.)

Cloyne Butterbeer

Cuisine

Harry Potter

Semester Created

Fall 2018

Authors

Isabel Emmons and Carmel Suchard

Diet Specificity

Vegetarian

Total Time:

30 min.

Servings

20

Allergens

Dairy,

Difficulty

Easy

Ingredients:

Butterscotch sauce or syrup * - Butter extract * - Whipped cream (can buy or make) - Pretzel rods * - Cream soda * - Sea salt

Procedure  

Picture

1. Pour a bunch of cream soda into a bowl

2. Mix in a few drops of butter extract to taste, depending on how much butterbeer you are making. Stir.

3. If you have butterscotch sauce, pour it into a small bowl and melt in the microwave for exactly 20 seconds. If you have butterscotch syrup, pour it directly into the cream soda bowl. Add as much as you want and stir. Make sure not to use all of the butterscotch, as some will be needed for the cream.

4. Either make whipped cream (using a recipe from the internet) or pour out a can of whipped cream into a bowl.

5. Add either melted butterscotch sauce or butterscotch syrup into the whipped cream, and fold it in using a silicone spatula. The cream should now be a light brown color.

6. Set out a bunch of glasses or mugs. Use a ladle to pour the cream soda mix into each one, not filling all the way to the top.

7. Use a spoon to pour the whipped cream mix into each cup. The whipped cream should float over the liquid.

8. Top off with some regular whipped cream. Sprinkle sea salt on top, and stick in a pretzel rod.

History

On October 26th, 2018, a big group of Clones went to the the Bowles Hall haunted house. The theme was Harry Potter, and we were promised themed snacks and butterbeer at the end. But after waiting in line for 2 hours and going through the haunted house, we were disappointed to find out that they were all out of butterbeer. Determined to make it ourselves, we went to Safeway and bought all of the necessary ingredients. We modified a recipe from the internet, and thus Cloyne Butterbeer was born.

Ginger Granola

Cuisine

American

Semester Created

Fall 2018

Authors

Wyeth Binder

Diet Specificity

Vegan/Vegetarian/Gluten-Free

Total Time:

1 hour

Servings

60

Allergens

None (unless nuts are added)

Difficulty

Medium

Ingredients:

15 cups oats, 15 cups ground oats, 2 tsp salt, 4 cups white sugar, 4 cups water, 2.5 cups oil, 1 large root of ginger ,1 cup of brown sugar optional: 3 handfuls of flax seeds, 5 cups of nuts

Procedure:

Picture

Preheat oven to 350

Cookware: Large Bowl, 2 pots, baking trays

Start the ginger cooking because it can take a while to cook down. Get a large root and chop it up into small pieces, the smaller the better. Add it to a pot with about an inch of water and let it simmer away to reduce the water down. While the ginger is cooking, measure out the 15 cups of oats and grind them. Then add the 15 cups of normal oats. Add salt and mix together in a large bowl. Next, put another pot on the stove and heat up the 4 cups of water until it’s warm and not boiling. Add the 4 cups of sugar to make a simple syrup and keep stirring so the sugar doesn’t burn on the bottom. When it is all dissolved you can turn off the heat and add the oil. (optional to add other flavors such as cinnamon, vanilla, chili here)

After the syrup is slightly cooler, add it to the bowl of oats and mix thoroughly to coat all the oats. When it is mixed spread it out on a baking sheet at about 1⁄2 inch in depth. With the oven at 350 bake for 25 minutes. Then flip and bake for another 25 minutes or until golden brown. Try to flip in as large pieces as possible to preserve the chunks.

The ginger should be much softer by now. Leaving the ginger pieces in the pot, add the cup of brown sugar and a bit of water if needed to make the ginger syrup. Drizzle the syrup over the sheet of granola when it is done baking and let it cool until the syrup has crystallized on the clumps of granola. Break into smaller clumps if needed or enjoy as granola bars :)

Tips

Vegan Pumpkin Muffins

Cuisine

Asian

Semester Created

Spring 2018

Authors

Phil Lei

Diet Specificity

Vegan

Total Time:

45 minutes

Servings

12

Allergens

Gluten

Difficulty

Easy

Ingredients:

3/4 cup packed brown sugar

 1/4 cup vegetable oil

1 cup pumpkin purée

1/4 cup water

1.5 cup flour

 3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp ground cinnamon

1/4 tsp salt 1.5 cup chocolate chips (optional)

Procedure

Picture

  1. Grease muffin tins with nonstick spray or vegan butter, add all the shit together, fill muffin tin 3/4 of the way, bake at 350 degrees for about 25 minutes *if using cloyne ovens, bake until toothpick inserted in middle comes out clean (probs around 15-20 minutes)

Tips

Can be paired with milk

"I feel like these muffins can cure cancer"

Crisp and Chewy Chocolate Cookies

Cuisine

American

Semester Created

Fall 2018

Authors

Jordan Fan

Diet Specificity

Vegetarian

Total Time:

like 45-60 minutes

Servings

15

Allergens

Dairy, Egg, Gluten

Difficulty

Easy

Ingredients:

10 tbsp melted browned

 4 tbsp butter, cut into cubes

3/4 cup brown sugar

 1/2 cup white sugar

 1 tsp salt

2 tsp vanilla 1 egg + 1 egg yolk

1 3/4 cup flour 1/2 tsp baking soda

1 cup or more chocolate chips

Procedure  

Picture

0. Preheat oven to 375 degrees

1. Melt and brown 10 tbsp butter

2. Pour hot butter over remaining 4 tbsp butter and let melt and cool

3. Add sugars, salt, vanilla, egg and egg yolk

4. Stir mixture for a minute, let rest for 3 minutes, stir mixture again for a minute, let rest for 3 minutes, and repeat process 2 more times until batter lightens

5. Add in flour and baking soda and mix until incorporated.

6. Stir in chocolate chips

7. Roll out dough into 1.5 inch balls onto parchment lined tray.

8. Bake in oven for about 13-15 minutes until crispy and slightly brown

Notes

if using cloyne ovens, bake for about 7-8 minutes until looks crispy, then turn off heat and fan and let cookies stay in oven for another 3 or 4 minutes before taking them out to cool

Boston Cream Cupcakes

Cuisine

American

Semester Created

Fall 2016

Authors

Jordan Fan

Diet Specificity

Vegetarian

Total Time:

like 1.5-2.5 hours

Servings

14

Allergens

Dairy, Egg, Gluten

Difficulty

Difficult

Ingredients:

Cream: - 2 cups half and half (or whole milk) - 6 egg yolks - 1/2 cups sugar - 1/4 cup flour - Pinch of salt - 1 1/2 tsp vanilla extract Chocolate ganache: - 1 cup heavy whipping cream - 8 oz chocolate chips

Cupcake: - 1.75 cups cake flour (can substitute with 1.5 cups all purpose flour + 1/4 cup cornstarch) - 1 cup sugar - 1.5 tsp baking powder - 3/4 tsp salt - 1/2 cup butter (room temperature) - 3 eggs - 3/4 cup whole milk - 1.5 tsp vanilla extract

Procedure  

Picture

Cream:

1. Heat half and half or milk until simmering.

2. Combine egg yolks with sugar, flour, salt and mix.

3. Temper egg mixture with heated milk (slowly pour half of the milk into egg mixture while whisking eggs)

4. Pour egg mixture back into pot with milk and cook over medium-low heat, continuously whisking mixture.

5. Keep cooking and whisking until cream thickens.

6. Increase heat to medium/medium-high and whisk fast until mixture starts to bubble.

7. Immediately take off heat and stir in vanilla extract.

8. Pour through sieve into heatproof container to remove lumps 9. Saran wrap cream making sure to cover the surface of the cream and get as much air out as possible and refrigerate until cool.

Ganache:

1. Boil heavy whipping cream

2. Remove from heat and add chocolate chip and stir in until smooth.

3. (If want whipped chocolate ganache) Refrigerate until cool and whip until fluffy.

Cupcake:

0. Preheat oven to 350 degrees

1. Mix cake flour with sugar, baking powder, salt.

2. Mix butter to mixture until resembles course sand

 3. Add in egg one at a time and mix

 4. Add in milk and vanilla and mix until batter is smooth. Make sure there are no flour pockets.

5. Grease and fill in cupcake pan 3/4 of the height

6. Bake at 350 until toothpick inserted in middle comes out clean.

To assemble:

 1. Hollow out inside of cooled cupcakes

2. Put in cream

3. Cover top with ganache

Notes

Do not try to make this for a cookshift, takes forever to scoop out the inside and fill with cream

Apple Pie

Cuisine

American

Semester Created

Fall 2016

Authors

Jordan Fan

Diet Specificity

Vegetarian/Vegan

Total Time:

1.5 hours

Servings

8

Allergens

Gluten (dairy if butter is used)

Difficulty

Medium

Ingredients:

Pie Dough (enough to make bottom and top crust):

- 1 cup cold butter (can substitute with Earth Balance)

- 2.5 cups flour

- 1/4 tsp salt

- 1/4 tsp sugar

- 1 cup cold water (won't need to use all of it)

Filling:

- 1/4 cup water

- 1/2 cup butter (can substitute with Earth Balance) -

 3 tbsp flour - 1/2 cup brown sugar - 1/2 cup white sugar -

7 or 8 apples thinly sliced - cinnamon (probs around 1.5-2 tbsp)

Procedure  

Picture

Pie Dough:

1. Grate butter into a bowl

2. Add flour, salt, sugar, and cut butter into flour mixture until incorporated with pastry blender or with fork

 3. Add about a half cup of water to mixture and mix. If not enough water, add water 1 tbsp at a time until dough just comes together into a ball.

 4. Cut dough in half, flatten it, wrap it in saran wrap, and refrigerate for 4 hours or freeze for 1 hour.

Filling:

0. Preheat oven to 350-400 degrees

1. Cut apples into slices

2. Mix apples with cinnamon in a heatproof bowl and mix to evenly coated. Can add more or less cinnamon

3. Boil water and butter.

4. Add in flour and stir to mix until mixture thickens .

5. Add in sugars and continue to stir until mixture is thick and bubbly.

6. Pour sugar/butter mixture into apples and bake in oven until apples are soft then take out of oven and increase temperature to 425 degrees

7. Roll out pie dough on floured surface to about 1/4 of an inch and place one of them in 9 inch pie pan. Refrigerate until filling is ready.

8. Pour in apple mixture into pie pan and cover top with other half of pie dough. Seal off edges with a fork and make slits on the top.

 9. Bake at 425 until crust is brown and take out of oven to cool.

Notes

Do not try to make this for a cookshift, takes forever to scoop out the inside and fill with cream


Special Dinner

Warm Artichoke Spinach Dip

Cuisine

Comfort

Semester Created

Fall 2014

Authors

Sage Sarwas & Charlie DePalmo

Diet Specificity

Vegan/Vegetarian

Total Time:

2-3 hours

Servings

30

Allergens

Dairy, Wheat

Difficulty

Medium

Ingredients:

Bread Dough: (or use one loaf of frozen bread dough, thawed)

16.5 – 18 cups all-purpose flour

5 TB active dry or instant yeast

2 TB. fine salt

6 cup milk, warmed but not hot

3/8 cup vegetable oil or melted butter

Artichoke Spinach Dip:

30 oz frozen spinach, thawed, drained

6 X 170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)

24 oz. cream cheese, room temperature (1/2 a typical brick)

3 cup sour cream

1.5 cup mayonnaise

6 clove garlic, minced 2 Tbl . Sriracha sauce (or any “hot sauce” you like)

 1.5 cup freshly grated Parmesan cheese 1.5 cup mozzarella, shredded + more for topping Salt and pepper

To serve: 1.5 cup mozzarella, shredded Freshly ground pepper

Procedure  

Picture

Make Dip: (How to make dough is on tips)

  • Meanwhile, drain spinach well and add to a medium bowl.                 
  • Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.

Cutting/shaping dough:

  • Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 16 pieces).
  • Shape each piece into a ball by pinching the edges together underneath.                 
  • Generously butter a large cast-iron skillet. Find a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet. (*If you can’t find a bowl, take a sheet of tin foil and shape it into a tight circle about 5 1/2-inches around and 1 inch high and place it in the centre.
  • Spray it with cooking spray. Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit.         
  • For the rest of the dough, take a large baking sheet and put parchment paper on it.
  • Grease the parchment paper.
  • Place dough balls around the edge of the pan and as a cross shape in the middle (it should look like a cloyne window pane).
  • You might need to push them together to get them to fit.         
  • Brush dough balls generously with melted butter. Cover with plastic wrap and let rise until puffy, about 30 minutes.         
  • Pre-heat oven to 375° F. with rack in center of oven. Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/parmesan. Bake in the pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.         
  • Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip is browned.         .        Let skillet and pan stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top, if you like. Do watch the hot skillet handle and wrap in a towel if it is still too hot to hold. Serve with a dip “knife” and let everyone serve themselves.

N.A

Tips

Dough: For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)

  • Add 12 cups of the flour to a large bowl of the bowl of a stand mixer fitted with a kneading hook. Add salt and combine. Warm milk to lukewarm. Stir in yeast to warm milk and let stand a few minutes. Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1.5 cup increments until a smooth dough forms. Knead until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.         


Old Recipes (source: Cloyne.org)

Cloyne Cookbook: Vegetarian/Vegan Cooking for 150 People

Cornmeal encrusted tofu

This is a great vegan and gluten free protein that omnivores also enjoy eating.

First cut 2 lbs of tofu into small rectangles, roughly 3 inches X 1 inch x 1 inch. Don’t worry too much about getting the size right, you just want to maximize the surface area of the tofu stick.

Next, pour two cups of unsweetened, non-dairy milk into a bowl. You can always add more, so start with less than you think you’ll need to minimize waste. Set this bowl aside.

Next, pour 3 cups of corn flour and 1 cup corn meal into another bowl. Add 2 tablespoons of salt, 1 tablespoon black pepper (I prefer fresh ground), a few good shakes of herbs de provence, ground rosemary, sage, and thyme. Mix together. You can vary the spices depending on what type of cuisine you are making.

Grease two cookie sheets with olive oil.

Dunk the tofu sticks into the milk, then dip them into the cornmeal mixture and set on the sheet. Bake until golden at 350 degrees or higher (depends on the oven).

Coconut Tapioca Pudding

Empty a large can of coconut milk into a pot over medium heat. Empty a half-gallon of non-dairy milk, sweetened or unsweetened is fine (I usually use whatever needs to be used up) into the pot. Add about 5 cups of tapioca pearls to the pot right away. Stir in 1 cup of sugar, a splash of vanilla extract, 1 tablespoon of salt, and dried coconut shavings (if available). You can also add other fruit, such as frozen mango or fresh banana. Stir frequently. As the pearls cook and grow you may need to add more milk. The trick is to keep the pearls from burning on the bottom of the pot, as it will ruin the coconut flavor.

The pearls should take no more than 15 minutes to cook. You can check by biting a pearl in half. If there is still white in the center or it is at all chewy then it isn’t done cooking.

Again, stir frequently and don’t be afraid to add more liquid!

Caramelized Sweet Potatoes

Wash a box of sweet potatoes (remember they can be orange, white or purple!). To avoid wasting time scrubbing potatoes, I often soak them for a few minutes so that the dirt and debris rinses off more easily.

Cut off any dirty or rotten parts that did not wash off.

Cut the sweet potato in half length wise, meaning cut down the centerline, ‘head to toe’ versus cutting at its waistline. This increases the surface area of caramelized potato. Grease cookie sheets with olive oil. Put the potatoes face down, skins up on the sheets. Put in the oven on high heat (400 degrees or higher) until the skins are bubbly and the side on the cookie sheet is light brown. This usually takes anywhere from 30 minutes to an hour depending on the oven.

After the potatoes are caramelized, turn them all face up, skins down and sprinkle with salt and fresh ground pepper. From here you can add a variety of toppings, depending on what’s available in the house and allergies.

-You can sprinkle some of them with blue cheese and chopped up dates and roasted, crushed almonds and put back in the oven for a few minutes so the cheese softens.

-Another option is to chop up fresh green onion/chives and roasted sesame seeds.

Spicy Peanut Noodles

Boil a large pot of water (roughly 25 cups) with ¼ cup salt. Add handfuls of udon noodles, fanning out the noodles as they are dropped into the boiling water to avoid sticking. Don’t add so much udon that there isn’t enough space for the noodles to expand. The noodles will cook pretty quickly, so keep stirring and do not leave unattended. You do not want mushy noodles.

In a saucepan add 1 cup of sesame oil, 1 cup of chopped garlic, 2 cups of chopped onion. Let the garlic and onion soften. Add 1 cup of crunchy peanut butter and ½ cup of chili paste. You can add a bit of brown sugar to the sauce if desired as well. Stir together until well combined and saucy. Add more sesame oil if needed. Do not cook on high heat, cook low-medium. Add a cup of roasted chopped peanuts and salt to taste.

Drain the pasta and mix in the peanut sauce.

Ginger Tofu Boats

Chop up 2 lbs of tofu into small pieces, almost as if you are making ‘taco meat,’ but not a paste.

Peel and finely chop 1 cup of fresh ginger. Finely chop 1 cup of garlic. Chop 2 cups of fresh green onion/chive.

Thickly coat the bottom of a large skillet/saucespan with sesame oil and cook the garlic for a few minutes to soften it. Add the tofu and ginger and stir thoroughly. Add 1 cup of Braggs amino acid (or soy sauce if there are no gluten allergies). Grind fresh pepper over the tofu.

Stir in the green onion. Add more sesame oil if the tofu is sticking to the bottom of the pan. Add more amino acid or soy sauce until desired salt profile. You can add dried chili or chili paste if desired.

Wash large, stiff lettuce leaves in a bowl shape. Spoon a scoop of the ginger tofu into the bowls and sprinkle with black sesame seeds.

Boil a large pot of water with salt. Put in roughly 10 cups of rice noodles (vermicelli). Drain