Recipes from the Wedding
Since many people have asked for recipes, here they are!
This recipe is from the Indian cooking class we took in Christchurch, New Zealand. Definitely one of our favorites.
- 1/2 cup Toover Dhal (usually use red lentils to avoid soaking, and just as good)
- 1 carrot grated
- 2 fresh tomatoes OR ½ cup diced tomatoes (usually use can tomatoes)
- 1 tsp Tumeric
- 1 tbl ground coriander
- 1 tbl ground cumin
- 1 tsp salt
- 1 tsp chilli paste
- Juice of half a lemon
- 2 tbl oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seed
- 1/2 tsp fenugreek
- 2-3 curry leaves
- Pinch of asafetida
- Fresh chopped coriander
Optionally add cooked veggies: beans, peas, peppers, onions, pumpkin or eggplant
- -Soak dhal in cold water for 3-4 hours or overnight (use red lentils instead to avoid soaking).
- -Next day drain water, put dhal and grated carrot in a pot
- -add 2 cups water and bring to boil
- -turn heat to low, cover and cook till dhal is soft (45 min)
- -add chilli paste, cumin, coriander, salt, turmeric, and lemon juice
- -mix well with egg beater, add extra water to get consistency of pancake batter
- -add cooked veggies (if any)
- -Bring to boil again
- -cover and set aside
- -heat oil in a small saucepan or ladle
- -add mustard seeds, fenugreek, cumin seeds, asafetida, and curry leaves
- -heat till spices cooked (and popping)
- -pour hot oil over dhal and quickly put lid on (or lever in while holding lid over top)
- -mix in fresh chopped coriander(cilantro) before serving
- -Serve over rice, or as a soup.
Italian Stuffed Portabello Mushrooms from Moosewood Cookbook
This is not the exact recipe used, the chef modified it a bit, but this is what we used to inspire him with.
- 4 large portabella mushrooms (4 1/2 to 5 inches)
- 3 tablespoons olive oil
- 1 cup minced onion
- 3 garlic cloves, minced or pressed
- 2/3 cup minced red bell pepper
- 3 tablespoons chopped fresh basil
- 2/3 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 2 tablespoons breadcrumbs
- 1. Preheat the oven to 400 degrees F.
- 2. Lightly oil a baking dish.
- 3. Carefully brush or wipe off any soil from the mushrooms.
- 4. Twist off the stems and discard.
- 5. Rinse the mushroom caps and pat dry with a towel.
- 6. In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
- 7. Add the garlic and peppers and sauté for 5 minutes more.
- 8. Remove from the heat and set aside.
- 9. In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
- 10. Stir the sautéed vegetables into the cheese mixture.
- 11. Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
- 12. Mound cheese mixture in each.
- 13. Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
- 14. Serve hot.
Carrot Cake ala Angelique
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ teaspoon salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- 4 eggs
- 2 cups sugar
- 2 tsp vanilla
- 1 ¼ cups oil
- 2 cups grated carrot
- 1 ( 20 oz) can crushed pineapple, drained
- ½ cup sweetened flaked coconut
- 1 cup chopped walnuts
- 1 cup raisins
- Heat oven to 175 C, grease a 10x15x2 inch baking dish.
- In a medium-sized bowl stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.
- In another, larger bowl mix together the eggs, sugar and vanilla. Stir in the oil; the mixture should resemble pudding.
- Gradually stir in the dry ingreds, then fold in the carrot, pineapple, coconut, walnuts and raisins.
- Pour into pan.
- Bake 55 or 60 mins, or until done.
Top with a cream cheese frosting
Chocolate Torte with Raspberry Sauce
This recipe is pretty close to the one we used.
Cheesecake ala Mekayla’s Mom
- Crumb crust
- 2 1/2 # cream cheese, room temp
- 1 3/4 cups sugar
- 3 TBL flour
- 1 1/2 tsp. grated orange rind
- 1 1/2 tsp. grated lemon rind
- 3/4 tsp. vanilla extract
- 5 eggs ( or more…even 3 more)
- 2 egg yolks
- 3/4 cup heavy cream
I use 1/3 rd less fat cream cheese…
- Beat cream cheese, sugar, flour, orange, lemon rind, vanilla
- Add eggs and egg yolks one at a time, stirring after each addition.
- Stir in Cream
- Pour into prepared spring form pan, bake 12 minutes at 500 (preheated). Reduce oven temp to 200 and bake 1 hour more.
- Remove from oven, cool completely. Top with glaze and chill at least 3 hours
- Can be made day in advance, or frozen without a glaze for a few months (be sure to wrap well)
- 1 quart strawberries
- 3/4 cup sugar
- 3/4 cup cold water
- salt 1 ½ TBL cornstarch
- 1 tsp. butter
- -Wash berries, crush about 1 cup and put in saucepan with sugar, water,salt, cornstarch.
- -Boil gently, 2 minutes, stirring constantly. Stir in butter, cool slightly
- -arrange uncooked berries on top of cake
- -spoon glaze over and chill at least 3 hours
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) chocolate chips
- COMBINE: flour, baking soda and salt in small bowl.
- Melt Butter (don’t make too hot though to avoid cooking eggs).
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in morsels.
- Refrigerate for 30 min (this is key, do not skip!).
- BAKE at 375F for 9 to 11 minutes or until golden brown. (9.5 min worked really well).
Strawberry Glaze Ingredients
Strawberry Glaze Directions
Chocolate Chip Cookies
We modified this recipe from the standard Tollhouse to get the perfect combination of soft but slightly crisp cookie. It took many wonderful trials.
Makes about 32 small cookies.
Triple Ginger Cookies
Found this recipe on the internect, and it has an amazing amount of ginger in it. But, it is also really great. Make sure you make the cookies nice and small, they are much better that way.