MELTING POT

A COLLECTION OF THE WORLDS BEST APPETIZERS

Book design by John Horstman. All recipes provided by the students of Randy Zieglers Fall 2010 Communication Design Fundamentals class.

MELTING POT
A COLLECTION OF THE WORLDS BEST APPETIZERS

CONTENTS
THE AMERICAS
BACON-WRAPPED STUFFED DATES MANGO SALSA MMMUSHROOMS PAPA A LA HUANCAINA 8 11 12 13

EUROPE
PRETZELS FLDLESUPPE BALSAMIC BRUSCHETTA CUCUMBER SALAD 16 18 19 21

ASIA
PATTICE CASHEW RAISIN SPROUT SALAD BAKED SAMOSAS ALOO TIKKI 24 25 26 29

PAPA A LA HUANCANA

THE AMERICAS
BACON-WRAPPED STUFFED DATES MANGO SALSA MMMUSHROOMS PAPA A LA HUANCANA

BACON-WRAPPED STUFFED DATES

SERVES 8 READY IN 35 MINUTES Dates are stu ed with blue cheese, wrapped in bacon and baked until crisp. ese are delicious and very easy to make for a party. Let the dates cool slightly before serving. You can even serve them at room temperature, so its okay to make them a few hours in advance! 12 oz. pitted dates lb. gouda cheese 1 lb. bacon, thin strips Toothpicks Preheat the oven to 400F, letting it heat while you prepare the dates. Cut a single slit lengthwise into each date. Cut the cheese into strips about the same length as your dates, and thin enough to t inside of the dates. Place one piece of cheese inside each date by pulling the dates open at the slit, inserting the cheese, and gently pressing the date around the cheese. Cut the bacon strips in half so that you end up with twice as many bacon strips, each half the length of the original. Wrap one piece of bacon around each date. Stick a toothpick through each date to hold the bacon in place. Place the wrapped dates on a baking sheet. Bake the dates for 20 minutes. Arrange the dates on a platter to serve. 8 THE AMERICAS

MANGO SALSA
SERVES 46 READY IN 15 MINUTES Mango salsa is a refreshing and zesty way to spice up your summer party. Perfect with tortilla chips, quesadillas or tacos, this dish will be a hit!

1 ripe mango onion 3 sweet peppers 1 jalapeo 1 Tbsp. mint 1 Tbsp. cilantro tsp. salt Tbsp. olive oil 1 tsp. Tabasco sauce 1 lime

Peel the mango with a vegetable peeler. Dice the mango into " cubes. Cut an onion in half and peel the outer layer, then dice the onion into " pieces. Remove the cores from the sweet peppers and jalapeo pepper, then dice the peppers into " cubes. Chop the mint and cilantro into small pieces. Mix all of the chopped ingredients together in a bowl. Add the salt, olive oil and Tabasco sauce to the mixture. Cut the lime into four pieces. Squeeze lime juice into the bowl. Mix all of the ingredients well before serving.

THE AMERICAS

11

MMMUSHROOMS
SERVES 8 READY IN 25 MINUTES Mushrooms enjoy center stage in the kitchen thanks to the mainstream availability of high quality varieties with sought after taste and textures. e growing popularity of these and other varieties makes it possible for the home cook to prepare and create new and exciting dishes not previously made at home. 34 mushroom caps 1 Tbsp. butter Kosher salt 1 Tbsp. fresh or 1 tsp. dried herb Olive oil Wash or brush dirt from the mushroom caps and wiggle o the stems. Melt butter in a skillet until the foam dies down. Add mushroom caps and toss until glossy, topping up with olive oil as necessary. Arrange caps ns-up in the skillet. Sprinkle salt on each one. Sprinkle each cap with herbs: bruise fresh herbs or crush dry herbs in your palm with your thumb to release the oils. Tarragon, thyme, savory and rosemary are all good choices. Sprinkle the mushrooms with minced garlic if desired. Cover and turn heat to very low. Let cook for 10 minutes. When the time is up, lift the cover. It should release a pu of steam, and reveal mushroom caps full of their own juices. Gently place the caps on a slice of good bread, toasted if you like. Spread with cream cheese for a real treat. 12 THE AMERICAS

PAPA A LA HUANCANA
SERVES 6 READY IN 30 MINUTES Papa a la Huancana, or Huancayo style potatoes, is a creole dish in uenced by Spanish and local ancient cultures. Its one of the most popular appetizers in Peruvian cuisine.

4 small yellow potatoes 1 Peruvian yellow pepper 2 oz. peanuts 1 cup of diced white farmers cheese cup whole milk 1 hard-boiled egg 1 oz. parsley 2 whole leaves lettuce 4 black olives Olive or peanut oil Salt

Boil the potatoes until tender, then peel and slice them into halves. Clean the yellow peppers, removing the veins and seeds, then fry with olive oil on a small pan over medium-high heat for 5 minutes. In a food processor, mix the fried peppers (with the oil), half of one boiled potato, the peanuts, cheese and salt as required. Add milk until the sauce is creamy but not liquid. Slice the egg and nely chop the parsley. On a large plate, place rest of the potato halves over the lettuce and cover completely with the sauce. Adorn with olives, egg and parsley.

Fresh Tip: Not a fan of parsley? Try substituting green onions or chives.

THE AMERICAS

13

BALSAMIC BRUSCHETTA

EUROPE
PRETZELS FLDLESUPPE BALSAMIC BRUSCHETTA CUCUMBER SALAD

PRETZELS
SERVES 8 READY IN 90 MINUTES Most historians agree pretzels were invented by monks. According to e History of Science and Technology, by Bryan Bunch and Alexander Hellemans, an Italian monk invents pretzels as a reward to children who learn their prayers. He calls the strips of baked dough, folded to resemble arms crossing the chest, pretiola or little rewards. 1 tsp. active dry yeast 2 Tbsp. brown sugar 2 Tbsp. coarse salt 3 cups water 4 cup our 2 Tbsp. baking soda 4 Tbsp. butter 1 tsp. salt Mix yeast, brown sugar, and salt in 1 cups water. Stir to dissolve. Stir our into the mixture. Wait 3060 minutes for dough to rise. Once the dough has risen, knead it until it is smooth and elastic. On a bread board, pinch o chunks of dough and roll them into long ropes about " thick. Break o pieces of the rope and fold them into pretzel shapes. In a small bowl, mix 2 cups of warm water with the baking soda. Stir to dissolve. Dip each pretzel into the baking sode mixture. Place the pretzels onto a baking sheet and bake them at 450F for 10 minutes or until golden brown. While the pretzels are baking, melt the butter in another small bowl. When the pretzels are done baking, remove them from the oven, then brush them with the melted butter. Sprinkle salt to taste. 16 EUROPE

FLDLESUPPE
SERVES 23 READY IN 30 MINUTES Fldle is a southern German dish from the Swabian region, made from crpes. e Fldle are made as plain pancakes ( apjacks), then tightly rolled up and sliced into coils, and then usually served in a clear soup or beef broth as Fldlesuppe. 1 cup our cup milk 2 pinches salt 1 large egg 1 Tbsp. butter 6 cups broth 1 bunch parsley Use hand mixer to beat our, milk, salt and egg until batter is smooth and thin. Add more milk, if necessary. Heat a piece of butter in a pan, taking care not to let it burn. Ladle a scoop of batter into the pan. Rotate pan to spread batter into a circle. Allow pancake to brown lightly. Repeat until batter is gone. Allow pancakes to cool before slicing them into thin strips and placing them in a serving bowl. Heat broth over the stove and immediately pour broth over pancake strips. Finely chop up the parsley, and add a pinch to each bowl as garnish. Substitute chive as an alternative. Serve immediately to enjoy this German comfort food.

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EUROPE

BALSAMIC BRUSCHETTA
SERVES 6 READY IN 15 MINUTES Bruschetta originated in Tuscany, Italy, where eld workers would rub toasted bread with garlic and drizzle it with olive oil. Bruchetta was a way to salvage bread that was going stale. Try this historical bruschetta with a kick of balsamic vinegar, prepared in minutes and enjoyed any time of the year! 3 cloves of garlic, nely chopped 2 Tbsp. olive oil sweet onion, chopped 2 large tomatoes, diced loaf of Italian baguette, cut into " slices 1 Tbsp. balsamic vinegar cup grated mozzarella cheese Preheat the oven to 450F. Brie y saut the garlic in the olive oil, then add the onions. Simmer the onions until they have softened. Add the tomatoes. Continue to simmer until the tomatoes are heated through. Place sliced baguettes on a baking sheet. Drizzle with balsamic vinegar, then top with the tomato mixture. Sprinkle with mozzarella cheese. Bake the bruschetta in the preheated oven for 58 minutes, or until the bottom of the bread is browned. Allow to cool before serving.

EUROPE

19

CUCUMBER SALAD
SERVES 4-6 READY IN 10 MINUTES is deliciously cool and refreshing salad is perfect for nearly any occasion. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each. Dress it up for a gourmet dinner, or serve it with a simple lunch. 1 cucumber 1 Tbsp. salt 1 Tbsp. sugar 1 Tbsp. vinegar 1 Tbsp. sesame oil 1 chili pepper 2 cloves garlic Cut the cucumber into short, thin strips. Mix the salt, sugar and vinegar in a bowl. Put the cucumber into the mixture and leave it in the fridge for 3 minutes. Mince the chili and garlic, then add them to the cucumber. Sprinkle some sesame oil on the seasoned cucumber. Serve cold.

Fresh Tip: After cutting the cucumber into strips, pat the strips gently with the back of the knife. This breaks down the cucumber so that it can more easily absorb the dressing mixture.

EUROPE

21

PATTICE

ASIA
PATTICE CASHEW RAISIN SPROUT SALAD BAKED SAMOSAS ALOO TIKKI

PATTICE
SERVES 4 READY IN 30 MINUTES e preparation of this recipe is quite similar to the North Indian aloo tikki. Whereas the aloo tikki is spicy and hot, this pattice recipe is salty and mild. ese patties are easily available in Gujarati mithai shops in Mumbai, India. ey can be served with curd, coriander chutney or even tomato sauce. 2 large potatoes 1 large onion tsp black pepper cup green peas tsp. garam masala tsp. red chilli powder cup bread crumbs 1 Tbsp. cilantro leaves tsp. salt Peel & boil the potatoes, then mash them well. Dice the onion. Mix the potatoes, onion, pepper, green peas, garam masala and red chili powder in a large mixing bowl. Make small balls of the mixture. Gently atten each ball into a round patty about " thick and 2" wide. Dip the patty in bread crumbs so that the patty surface is covered. Heat the vegetable oil in a non-sick pan or iron skillet. Fry the patties over medium heat until they are golden brown. Be sure to ip them so that both sides are cooked evenly. Serve hot with yogurt or coconut chutney.

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ASIA

CASHEW RAISIN SPROUT SALAD

SERVES 4 READY IN 5 MINUTES is sweet and crunchy salad makes a great light dish. Cashews add a pleasing texture to the crunchy vegetables. Make sure your alfalfa sprouts are fresh for the tastiest possible results! 1 head of red leaf lettuce 1 handful fresh alfalfa sprouts 1 yellow onion 1 carrot 1 Tbsp. mixed raisins 1 cup raw cashews 2 Tbsp. extra virgin olive oil 1 Tbsp. balsamic vinegar Salt Ground pepper Toss the lettuce and sprouts together in a large bowl. Slice the onion and carrot into thin slivers. Sprinkle the onion, carrot, raisins and cashews onto the ingredients in the bowl. Mix the olive oil and vinegar together in a separate bowl, then drizzle the mixture over the salad. Add salt and pepper to taste.

Fresh Tip: Add some grilled salmon to this salad to give meat-eaters and pescatarians a real treat.

ASIA

25

BAKED SAMOSAS
SERVES 6 READY IN 40 MINUTES ese delightful tasty little savory patties are one of Indias great gifts to the world. Samosas are available everywhere and yet the recipe varies wherever it is found. ats the beauty you can make samosas in so many di erent ways. Served with tea, they form the basis of the perfect snack. 6 small potatoes, peeled and diced cup frozen green peas, thawed large onion, nely chopped 1 tsp. lemon juice tsp. paprika tsp. hot chili powder tsp. turmeric tsp. chaat masala 6 burrito-sized tortillas 1 Tbsp. all-purpose our Salt Preheat the oven to 400F. Cook the potatoes in a large saucepan of boiling, salted water until tender. Drain water. Boil peas in a small saucepan for 23 minutes, until tender. Drain water. Mash potatoes and stir in peas, onions, lemon juice, paprika, hot chili powder, turmeric powder, chaat masala and salt to taste in a large bowl. Stir warm water into the all-purpose our until you create a thick paste in a small bowl. Now for the fun part. Slice tortillas into thirds. Fold each strip to form a cone shape. Fill the cone with the potato mixture and seal the cone using the thick paste. When sealing, spread the paste on the inner edges of each ap. en spread the paste on the outside edges of the samosa before placing it onto the baking sheet. Repeat until all the samosas are lled. Place the baking sheet into the oven. Bake until golden brown, ipping the samosas over after 15 minutes. 26 ASIA

ALOO TIKKI
SERVES 4 READY IN 30 MINUTES Aloo tikki is a North Indian snack made of boiled potatoes and various spices. Aloo means potato, and the word tikki means a small cutlet or croquette. is dish can be found in almost every chaat shop or stall all over Delhi and other parts of India. 3 potatoes 2 onions 2 Tbsp. fresh coriander 2 cups breadcrumbs 1 Tbsp. of salt 1 Tbsp. of black pepper Tbsp. of chilli powder 1 Tbsp. garam masala 1 Tbsp. of mango powder Tbsp. grated ginger 2 Tbsp. vegetable oil Peel & boil the potatoes, then mash them well. Chop the onions and coriander into small pieces. Mix all remaining ingredients with the mashed potatoes except the oil. Make small balls of the mixture and atten them slightly with your palm. Pour the oil in a pan and heat it on medium. Once the oil is hot, place the balls in the pan. Fry the patties until they are golden brown. Be sure to ip them so that both sides are cooked evenly. Serve with green coriander chutney and tamarind chutney.

ASIA

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John Horstman is a masters candidate in human-computer interaction at Carnegie Mellon University. His contribution to this cookbook was the bacon-wrapped stuffed dates. [email protected] www.johnhorstman.com

BOOK DESIGN BY JOHN HORSTMAN