nyasp cooks!

NYASP COOKS!
!
NYASP COOKS!
TO PETER FAUSTINO
NYASP PRESIDENT 2010-2012
ADULT CHEERLEADER
RESIDENT GOURMET
NYASP Cooks!! is an outcome of Peter’s life long love affair with all things
culinary. Under his leadership over the past two years, the decisions about
where to have Saturday dinner have been elevated to a fine art and a rigorous
level of scholarship. Even when engaged in the real time experience of dining,
his conversation invariably drifts to food, other restaurants in other places and
other times, and what new gustatory experiences await in the future.
The recipes in this collection have been contributed by members of the
Executive Board, who generously shared what these foods have meant in their
lives, including some which have been family secrets.
Thanks to everyone who contributed, and to Peter for his inspiration to seek
out the finer things in life.
Ruth Steegmann
May 04, 2012
Layout: Jeanne Gold
1
NYASP COOKS!
Breakfast Foods
Ernie Collabolletta: I make an awesome "tortilla espanola." which is like an
Italian frittata. It's real easy and always a hit.
Tortilla Espanola
6 potatoes (peeled and and sliced very thin)
6 eggs
olive oil
salt
1 small onion
Peel potatoes and fry them in the oil, turning constantly until they become very
mushy.
Beat the eggs in a separate bowl and add salt to taste.
When the potatoes are mushy you remove them from the frying pan and mix
them with the eggs in the bowl. Add a bit more olive oil to cover the bottom of
the pan, add mixture to pan, cover, keep on a low flame. As the tortilla
becomes firm, you get a plate (or something flat) and flip it and return it to the
pan to cook on the other side. Makes a great "tapa" served with some Italian bread and chorizo.
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NYASP COOKS!
Breakfast Foods
Jeanne Gold: When I was a graduate student, my roommate introduced me to this
Boston favorite. At that time there were competitions for the “best” blueberry muffins in
Boston and Jordan Marsh’s muffins were always at the top of the list! You can imagine
how excited I was when I found this recipe. I love it and hope you will too...
Blueberry Muffins
½ cup unsalted butter
2 cups sifted flour
1 ¼ cups sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
2 ½ cups fresh or frozen blueberries
Sugar
On low speed cream sugar and butter until it is light and fluffy.
Add eggs, one at a time.
Add dry ingredients alternately with milk.
Mash up ½ cup of the blueberries
Stir into batter by spoonful
Stir in whole blueberries
Fill paper lined muffin cups at least ¾ full
Sprinkle with sugar
Bake at 375 for 25-30 minutes.
Cool for 30 minutes.
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NYASP COOKS!
Breakfast Foods
Craig Hanthorn: Ever in that mood for homemade, easy to make cinnamon
rolls that everyone will enjoy? On a cold winters day nothing is better than a
sweet, savory, rich, and gooey cinnamon roll straight from the oven.
Cinnamon Rolls. Unfortunately I can’t give up the recipe for the dough but here is the
mix and another way of making it:
• 1 and 1/4th C. of Brown Sugar
• 1/2 C Melted Butter
• 1/4 C Corn Syrup
• 1 Tbsp of Cinnamon
• 2 Cans of Crescent Rolls
Prepare the mixture. Unwrap the Crescent rolls and place the
Cinnamon mixture on the rolls and wrap them up. Place in a
9x13 pan, cover the rolls with the remaining Mixture and add a sugar/
cinnamon mix on top, and refrigerate. They can remain in the refrigerator as long as you like, over night is
suggested). Preheat the oven to 350 degrees and bake for 25-30
Mins, uncovered. 4
NYASP COOKS!
Breakfast Foods
Aimee Koehler: This is the Koehler family's Christmas morning breakfast. I
believe the recipe originally came from a Gooseberry Patch cookbook. My
mom made it every year growing up, and after she passed away, I continued
the tradition.
Baked Apple French Toast
2 medium apples, thinly sliced
1 cup packed brown sugar
1/3 cup butter
2 T dark corn syrup
6-8 slices of ¾” thick French bread
4 eggs
1 cup milk
1 T cinnamon, all-spice, or apple pie spice
Use a saucepan to cook and stir together the brown sugar, butter, corn syrup
until butter melts. Pour into an ungreased baking dish. Place apple slices in a
single layer covering mixture. Place bread slices over apples. Beat eggs with
milk and cinnamon, and then pour over bread. Cover with plastic wrap and
refrigerate overnight. Remove cover and bake at 375 degrees for 35-40
minutes until bread has risen, set, and lightly browned. Invert baking dish onto
a platter.
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NYASP COOKS!
Sandwiches
Cynthia Burns-McDonald: I serve this to my husband in advance of when
I’m looking for good behavior, or he’s complaining about the same old thing. It
usually gives me the results I want. It’s my intermittent reinforcement.
Club Croissant
Prep Time: > 5 minutes Total Time: 10 minutes Serves: 12
Ingredients
12 croissant rolls, split to open
1 lb Deli Sliced Turkey (Sara Lee Lower Sodium-recommended)
1 lb Deli Sliced Virginia Baked Ham (request meat to be sliced thin or shaved)
1lb Sliced Swiss or Cheddar Cheese (your preference, I like Swiss)
Mayo to taste
Honey Mustard to taste
Preheat oven to 350. After slicing croissants, place sliced cheese on one half,
then layering with turkey and ham equally. Wrap in aluminum foil and place in
preheated oven on a cookie sheet for 5-7 minutes. Remove croissants from
oven, open aluminum foil packets. Quickly spread mayo and mustard on other
half of croissant. Close up and ENJOY!
If you would prefer, you could leave open the croissant, do not wrap in
aluminum foil and place croissant with cheese side up under the Broiler.
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NYASP COOKS!
Marinades, Dips
Cynthia Burns-McDonald:
French Dip
Prep Time: 15 minutes
Total Time: 20 minutes Serves: Depends
1 lb of shaved Deli Roast Beef, or Prime Rib if you have it on hand as left overs
6-12 Portuguese Rolls
1 lb Sliced Swiss Cheese
1 package of fresh mushrooms (already sliced, or slice yourself)
Roast Beef Au Jus (If I don’t have any saved from a left over Roast, I’ll pick up
a bottled jar- I prefer the Heinz Brand in the gravy section)
Preheat oven to 350. In a frying pan on medium heat, sauté the sliced
mushrooms in a little butter, or olive oil before beginning any of the next steps.
Next, place the Au Jus on burner with very low heat and leave.
Split Rolls in half and flip open. Place roast beef slices between rolls with a
slice or two of the Swiss cheese inserted. You may choose to put the
mushrooms under the cheese or on top of the cheese. Wrap this in aluminum
foil and place in the oven for 10 minutes. After removing rolls from the oven,
Place roll and a small dish of Au Jus on plate with your favorite garnish.
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NYASP COOKS!
Marinades, Dips
Mary Kay (Fogarty) Hafer: My uncle John was one of four Irish brothers who enlisted in
the Navy during WWII. My uncle was stationed at Pearl Harbor when it was attacked by
the Japanese. He survived by crawling under a metal desk. He stayed on in Hawaii for
some time after that, and picked up some Hawaiian (he taught us kids how to sing "Merry
Christmas" in Hawaiian) and some recipes from the international mix of island peoples.
Communication being what it was back then, his mother had mistakenly been informed
that Uncle John had died in the attack. Tragically, it was his younger brother, my Uncle
Paul, who had died in Florida during air training over the Atlantic instead. My
grandmother received word of Paul's death shortly after receiving the mistaken info about
my Uncle John. My father, Gerald Fogarty, and their brother Eugene survived the War. All
brothers are now deceased.
Uncle John Fogarty's Teriyaki Marinade
2/3 Cup Soy Sauce
1/4 Cup Vegetable Oil
6 Cloves Garlic (minced)
2 Teaspoons MSG (optional)
2 Teaspoons Ginger
2 Teaspoons Dry Mustard
2 Tablespoons Molasses (or Honey, in a pinch)
1 Large Can Pineapple Juice
Combine all ingredients in a plastic or glass container. Marinate meat (London
Broil works best, but this can be used on lamb, beef or chicken) for at least 2
hours (in the fridge,overnight, works best to tenderize the meat). This
marinade can also be reduced in a sauce pan on the stove to make a nice
sauce for kabobs, etc.
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NYASP COOKS!
Soups
Cynthia Burns-McDonald: Last January my sister invited us to her house for my birthday. She asked if I
wanted a big dinner, or soup and sandwich. I put the request in for soup and sandwich; expecting
homemade Chicken Soup. When we arrived, she said she made Chowder and hoped I would like it. I
was a little apprehensive as I don’t typically like chowder and I don’t like potatoes in my soup. I tried her
soup and fell in love with it. When I tried it in my kitchen, I made a few adjustments. I left out the
potatoes, used half & half instead of heavy cream, and substituted crushed red peppers to turn up the
heat. I usually serve this with a hearty sandwich (I’ll give you the recipe), or some hearty bread (Peasant
Bread, a Tuscan Loaf) and whipped Butter.
Corn Chowder
Prep Time: 20 Minutes
Total Time: 2hours Serves: 10
Ingredients
2 cans Cream Corn
1 Carton Chicken Broth
½ cup Butter
1 ½ cups diced onion
3 cups diced celery (6 stalks)
2 ½ cups chopped Red Peppers
6 cups sliced/diced potatoes
1 tbsp Fennel Seed
1 tbsp celery salt
½ tbsp Red Pepper Flakes or substitute chopped hot peppers you use on sub sandwich*
3 cups of heavy Cream (or you can use half & half)
½ cup Dill Weed (fresh)
1 lb. Italian Sausage (you choose sweet or hot)
Sauté everything in the pan except potatoes, broth, and sausage. While the vegetables are cooking, fry
loose sausage in a separate frying pan. Be sure to chop sausage into bite size chunks. Once the
vegetables are soft add the broth, sausage, and potatoes. Simmer on top of stove over med low heat
until desired temperature and flavors come through.
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NYASP COOKS!
Soups
Cynthia Burns-McDonald:
Hamburg-Macaroni Soup
Prep Time: 15 minutes Total Time: 1 Hour, 30 Minutes
Serves: 10
Ingredients
1 lb Hamburg (93% lean) ground sirloin if possible
1 medium onion, diced
6 celery sticks, diced
1 ½ Tbsp oregano
1 ½ Tbsp basil
1 Tbsp celery salt
10 oz bag of frozen mixed vegetables, or fresh veggies if available (corn, peas, carrots, green & yellow
beans)
1 carton of Beef Broth
4 Bouillon Cubes
1 Can Campbell’s Tomato Soup
½ box Rotini noodles (mini Rotini works fine)
In large pan, or Soup Kettle, brown the Hamburg with oregano, basil, onions, celery salt, and celery.
Stirring occasionally. When Hamburg is browned, add Beef Broth and bouillon along with Tomato soup.
When this mixture comes to a boil, add frozen vegetables. Let this simmer for a good hour. Cook Rotini
noodles separately and add to soup in the individual bowls. When storing left over soup, be sure to add
left over noodles, however; wait for broth mixture to cool first. If not having a sandwich with the soup,
try a Portuguese Roll and spread of your choice.
When I worked in the elementary, we always had two soups and a meat platter for Parent Teacher
Conferences. We left the soup on the stove in the teacher’s lounge and everyone helped themselves as
they were free. Very good for a cold, wet fall afternoon.
Tip: I like the florets cut up in bite sized pieces before placing in the soup, small enough to fit on your
spoon.
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NYASP COOKS!
Soups
Merryl Bushansky: My mom wasn’t a great cook – she would have been the first to tell
you so. But she made great soup – this was her once-a-year Thanksgiving staple. The
secret was lima beans which she boiled, took the skin off and returned to the soup. As I
was growing up, whenever I woke up on Thanksgiving morning, my job was to skin those
beans – my fingers were like prunes by the time I was done! I continue to make it every
year .
MOM’S THICK VEGETABLE SOUP
½ package each dried barley, dried split peas and dried lima beans (boil the lima beans,
cool and then skin them)
One onion
Bunch dill
8 carrots, peeled and sliced
1 lb string beans trimmed and cut in to 1” pieces (or use frozen)
3 parsnips, peeled and cut into bite sized pieces
2 potatoes peeled and “ “ “
1 8oz can of tomato sauce
1 1lb package frozen peas
Place the onion, dill, carrots and string beans in a large pot with 6 quarts water (if using
frozen string beans, wait until you add the peas). Bring to a boil and cook on low heat for
2 hours – skim as necessary.
Add the parsnips and potatoes and the peas and cook a half hour more. Add the peeled
lima beans, the tomato sauce, the frozen peas (and green beans if using frozen) and cook
for a last half hour – total 3 hours.
Enjoy! The soup makes a lot – but it freezes really well.
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NYASP COOKS!
Appetizers
Cynthia Burns-McDonald: I was hosting a jewelry party last fall and I needed
something I could throw together that could substitute for a light lunch. I came
upon this recipe in a catalogue for Schwan’s Frozen Foods. It worked and everyone
loved the dish. I get requests for it all the time.
Broccoli Cheddar Dip
Prep time: 10 minutes
Total Time: 30 minutes Serves: 14-16
1 package (8 oz) cream cheese softened
½ cup Sour Cream
½ Cup Ranch Dressing
3 Cups Frozen Broccoli Florets (prepared, chilled, and chopped
2 cups shredded Cheddar Cheese
½ cup Parmesan Cheese (I use the fresh shaved Parmesan
Preheat oven to 350 F
Beat cream cheese, sour cream, and ranch dressing until blended
Stir in broccoli, 1 ½ cups of cheddar cheese and parmesan
Spread into lightly sprayed baking dish
Bake 15-20 minutes or until hot
Top with remaining cheddar cheese before serving.
Tip: I use a loaf of French Bread sliced into thin pieces with a light spread of garlic
butter. I then toast the bread slices in the oven under the broiler, just before setting
it out for guests.
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NYASP COOKS!
Appetizers
Kelly Caci: A recipe from Peter’s dream woman – beautiful, and she cooks too!
What could be better?!? I made these stuffed mushrooms for a party, and they met
everyone’s approval. Recipe courtesy of Giada De Laurentiis – tested & approved
by Kelly Caci
Stuffed Mushrooms
Ingredients
•
1/2 cup Italian-style dried bread crumbs
•
1/2 cup grated Pecorino Romano
•
2 garlic cloves, peeled and minced
•
2 tablespoons chopped fresh Italian parsley leaves
•
1 tablespoon chopped fresh mint leaves
•
Salt and freshly ground black pepper
•
1/3 cup extra-virgin olive oil
•
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to
taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon
the filling into the mushroom cavities and arrange on the baking sheet, cavity side
up. Drizzle remaining oil over the filling in each mushroom. Bake until the
mushrooms are tender and the filling is heated through and golden on top, about
25 minutes. Serve.
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NYASP COOKS!
Appetizers
Victoria Mosetti: this used to be my favorite recipe as a little kid and I still love eating
it and now making it on my own.
Spinach Puffed Pastry
Things to Buy:
Pepperidge Farm Puffed Pastry Sheets (2 come in the package)
1 bag or box of Frozen Spinach
5-8 slices of Munster Cheese
Chopped Garlic (I like a lot….so add how much you like)
Olive Oil for sautéing
Parmesan Cheese (Sprinkles of cheese)
Salt to taste
*Boneless Skinless Chicken Breasts
What to do:
Unfold one puffed pastry sheet onto a greased cookie sheet
In a sauté pan, sauté spinach, garlic, olive oil, parmesan cheese until cooked.
Layer cooked spinach and slices of cheese on the puffed pastry sheet, leaving a
one inch perimeter around edges.
*My mom would add uncooked chicken breasts in the layering, but I don’t like the
chicken in it.
Place second sheet of puffed pastry over the top.
Crimps edges with fork.
Bake at 350 for 30-35 minutes until golden brown.
Cut into squares and enjoy spinach garlic deliciousness.
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NYASP COOKS!
Entrées
Cynthia Burns-McDonald:
Favorite Barb-B-Que
Prep Time: 10 Minutes
Total Time: with marinate time 24 hours
Serves: 6
Actual Cook Time; 25- 45 minutes
Ingredients
6 Split Boneless Skinless Chicken Breast, OR
6 Loin Chops- Pork
Bell’s Poultry Seasoning* (Never measured it, I’m saying 3-4 Tbsp.)
1 Raw Egg*
2 Tbsp. Veg. Oil (Canola Oil)*
Equal amounts of Apple Cider Vinegar, Balsamic Vinegar
Approx. 1 cup each*
*Day before prepare marinade mixture. Pour vinegars into deep mixing bowl and
add a generous amount of Bell’s Poultry Seasoning. Drop oil in and crack whole
egg into bowl. Using a whisk, briskly fold ingredients together. When ingredients
are well blended, drop in the meat and cover. Refrigerate overnight.
Preheat Grill (Gas or Charcoal). Set burner at medium and keep a watchful eye.
Place meat on grill and turn over at equal intervals of 5minutes each. Dip meat in
marinade after each turn. Cook to desired wellness. Remove from grill and garnish
with apple sauce on the side.
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NYASP COOKS!
Entrées
Cynthia Burns-McDonald:
Roast Tenderloin
Prep Time: 3 Minutes Total Time: 1 hour, or 17 min. per pound
per person
Serves: ¼ lb
Ingredients
Tenderloin – Desired amount, fresh or thawed
Basil
Oregano
Rosemary
Salt
Pepper
Minced garlic
Olive Oil
Preheat oven to 350. Remove Tenderloin from wrapping and place on roasting
pan. Rub the tenderloin with olive oil on all sides. In a separate bowl, take the dry
ingredients of basil, oregano, salt, pepper, and Rosemary mix together while
crushing the Rosemary. Add the minced garlic to create a RUB. Place the rub on
your hands and begin to rub it all over the Tenderloin. Put in oven. Check for
desired wellness and remove from oven before your desired wellness. Roast will
cook while standing.
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NYASP COOKS!
Entrées
Kelly Caci: This is one of my favorite steak recipes. It is so easy and is absolutely
delicious. It is originally from Good Housekeeping magazine, but I have made it so many
times that I consider it mine
Korean-Style Flank Steak
Prep:
Cook:
Makes 10 minutes plus marinating
about 12 minutes
4 main-dish servings
•
1/2 cup reduced sodium soy sauce
•
2 tablespoons grated peeled fresh ginger
•
1 tablespoon brown sugar
•
1 tablespoon sesame oil ( olive oil can be substituted)
•
1/4 teaspoon cayenne pepper
•
3 garlic cloves, finely chopped
•
1 boneless beef top sirloin steak or 1 top round steak, 1 inch thick
Directions:
Stir together in a small bowl soy sauce, ginger, brown sugar, sesame oil, cayenne and garlic.
Pour marinade into a large ziploc bag, then add steak and turn to coat. Refrigerate for 1 to 4 hours turning
bag several times.
Heat a ridged grill pan over medium-high heat until very hot. Remove the steak from the bag, Pour the
marinade into a 1-quart saucepan and reserve. Pat the steak dry with paper towel and cook for 6 to 8
minutes per side for a medium rare steak. (I grill directly on the grill, without the grill pan)
Remove steak to a cutting board and let stand for 10 minutes.
Add 2 tbsp of water to the marinade in the saucepan and heat to boiling over high heat, boil for 2 minutes.
Slice steak into thin strips diagonally against the grain. Serve with the cooked marinade & with warm Asian
potato salad as side.
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NYASP COOKS!
Entrées
Judy Harwood: I chose this recipe because I prepared it often when my children
were growing up. Now that they are adults, they often ask for it when visiting. Mexican Manicotti
12 manicotti noodles
3 cans chili beef soup
1 small onion, diced
1 can beer
1/4 tsp garlic powder
2 cups cottage cheese
2 1/2 cups grated cheddar cheese
2 eggs, beaten
1 can green chilies
Preheat oven to 375. Prepare manicotti noodles al dente according to
manufacturer's instructions. (I find it easier to stuff uncooked noodles. They
absorb the moisture of the sauce perfectly.) entre onion; add chili beef soup and
garlic powder. Mix over medium heat, then add beer. Simmer, covered for 15
minutes.
In a large bowl, mix cheeses (reserve 1/2 cup Cheddar cheese for the top), eggs
and chilies. Stuff manicotti noodles with cheese moisture. In a large casserole,
spoon a layer of sauce mixture, add a layer of stuffed manicotti noodles and top
with sauce. Cook, uncovered, for 40 minutes. Top with remaining cheese. Bake
uncovered for 10 minutes. Allow to cool 30 minutes before serving.
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NYASP COOKS!
Entrées
Mitch Samet:This is a great choice when you are entertaining a crowd...perhaps super bowl Sunday. Healthy but
so good. Pair the white chili with some corn bread and let the party begin. MITCH’S KILLER WHITE CHILI
Ingredients (serves 6-8, can be doubled):
•
1 lb large dry white beans (sorted, rinsed) or 3 cans
•
2 tbs olive oil
•
2-3 garlic cloves, minced
•
2 medium onions, chopped
•
2 (4 ounce) cans mild green chilies, chopped
•
2 teaspoons ground cumin
•
1 1/2 teaspoons oregano
•
1/4 teaspoon ground cloves
•
1/4 teaspoon cayenne pepper
•
6 cups chicken broth
•
4 cups diced cooked chicken breasts, appx 2 large boneless breasts
•
1 lb Monterey Jack cheese, shredded
•
½ cup cilantro, chopped (plus ¼ cup for garnish)
Directions:
1.
Soak beans overnight or use canned.
2.
In large, heavy bottomed soup pot sauté onions and garlic 10 minutes over medium heat, until
onions are translucent but not browned.
3.
Add chilies and spices, cook 5 minutes until flavors marry
4.
Add beans and chicken broth, turn heat up.
5.
Bring to a boil. Reduce heat, simmer on low with cover off until beans are soft (2 hours or
more), adding more broth if necessary.
6.
Add ½ cheese and cilantro, stir to thicken chili until cheese is fully melted, appx. 10 minutes.
7.
Add chicken and simmer 15-20 minutes. Stirring occasionally.
8.
Serve topped with additional Monterey Jack cheese, cilantro and sour cream.
9.
Serve with favorite corn bread as an accompaniment
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NYASP COOKS!
Entrées
Rayna Shapiro: I make this recipe for all the Jewish holidays when my family comes to my house
for dinner. I always think I buy too much meat, and it is always all gone. Even my niece who
does't eat red meat can't resist. It is even better the next day, if you have any left!
Holiday Brisket
Lean piece of first cut brisket (recipe is for 3-4 lbs of meat and can easily be increased)
2 or 3 tablespoons of oil
2 large tomatoes diced
2 large onions diced
1 package Lipton onion soup mix
½ c red wine (or more)
Garlic powder, pepper, paprika
2 c. hot water (or less, depending on the wine used)
Sprinkle both sides brisket with garlic powder, pepper, and paprika. Rub it in.
Let stand room temperature 1 hour
Preheat oven to 450 to 500 degrees
Put meat in roasting pan
Roast 20 minutes each side in hot oven
Sauté onion in oil until lightly brown
Season with more garlic powder, pepper, paprika
Add diced tomatoes; sauté a few minutes longer until tomatoes are soft
Put ½ vegetables on bottom of pan, meat on top
Add rest of vegetables on top of meat
Put onion soup mix on top of meat
Put hot water and wine in pan with some dissolving soup mix but not removing vegetables
Cover with foil
Roast 325 degrees 3 hours until tender
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NYASP COOKS!
Entrées
Ruth Steegmann: Ask almost any American what goulash is and the response will reference that glop
consisting of macaroni and ground meat stuck together with tomato sauce. That is NOT goulash.
Authentic Hungarian goulash is actually a soup with chunks of beef, onions, green pepper and lots of
paprika. The best goulash I’ve ever tasted was at the castle in Eger, Hungary while attending the ISPA
Colloquium in 1996. This is the site of the famous siege in which the Hungarians defeated the Turks (who
vastly outnumbered them) by pouring the local red wine over themselves and sending out word that they
had drunk the blood of bulls and had developed supernatural powers. The story goes that the Turks fled
in fear. Bull’s Blood wine is still made in Eger and is available here. It will make you strong as well. The
following recipe is from “The Authentic Hungarian Cookbook” compiled by Judith Miklosi, Corvina,
Budapest.
AUTHENTIC HUNGARIAN GOULASH
1lb. boneless beef cubes
2 potatoes (optional)
3 Tablespoons oil
2 medium size onions
1 clove garlic
2 nice crisp green peppers
1 large tomato
Salt
Ground black pepper
Ground caraway seeds (optional)
Paprika (1 heaped Tablespoon if you’re using sweet paprika, 1 ½ teaspoons if you’re
more adventurous and use hot Hungarian paprika, which I recommend. (I also add a couple of celery
stalks, cut up and my secret ingredient, a bunch of celery leaves, coarsely chopped.)
Chop the onion and green pepper and fry in 2 Tablespoons of the oil. Add celery and chopped garlic,
cool another minute or so. Remove from pan. Add the remaining Tablespoon of the oil, braise the beef
cubes. (Add more oil if needed.) Add salt , black pepper, caraway seeds and paprika and enough water
to cover. Simmer slowly until tender (time depends on tenderness of the cut of beef). Add cut up
potatoes and tomato, pour in 1 ¾ pints of water. Continue simmering until potatoes are done. Add
cooked egg noodles before serving, if desired. Eat with a soup spoon.
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NYASP COOKS!
Entrées
Bruce Weiner: Just a very tasty chicken dish that is different from the everyday
chicken!
Chicken with Lemon & Figs
3 Tbsp lemon Juice
1/4 C packed brown sugar
1/4 C red wine vinegar
1/4 C water
12 oz. dried figs, cut in half
1 lemon. thinly sliced
5 1/2 lbs. chicken legs and/or thighs
salt and pepper to taste
3 Tbsp. chopped fresh parsley, divided
Preheat oven to 400 degrees
Combine juice, sugar, vinegar and water
Place figs and lemons in roasting pan and place chicken pieces on top. Pour
vinegar mixture over the top, sprinkle with salt and pepper and 2 Tbsp.
parsley.
Bake 50 minutes or until chicken is tender, basting frequently. Turn figs if they
begin to brown.
Place chicken, figs and lemon on serving plate and top with sauce and garnish
with remaining parsley.
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NYASP COOKS!
Accompaniments
Georgia Aldridge: I began making this recipe in my college days - an "easy"
cookin', interesting dish to take to potlucks. Ironically, it foreshadowed the
geographical and relational connection which was to come during the next
decade of my life. Wisconsin Cheddar and Jamaican Curry.... great combo...
like Georgia and Uriel.
Rice au Gratin* (Curry Crumb Rice)
3 cups hot cooked rice
1 1/2 cups grated Cheddar cheese
3 Tbs butter or margarine
1/2 - 1 tsp curry powder
2 slices bread, crumbled or finely cubed
Toss rice with 1 cup cheese. Spoon into buttered backing dish, top with
remaining cheese. Bake at 350 d for 10 to 15 minutes or until cheese melts.
Meanwhile, melt butter; stir in curry. Add bread crumbs and brown lightly.
Remove rice from oven; sprinkle with curried crumbs. Optional: Garnish with
a sprig of parsley.
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NYASP COOKS!
Accompaniments
Kelly Caci: This potato salad pairs beautifully with the Korean flank steak. It is
also from Good Housekeeping magazine, and is a nice departure from the
typical mayo-based potato salad.
Warm Asian Potato Salad
Prep:
15 minutes
Cook:
about 10 minutes
Makes: 4 accompaniment servings
Ingredients
•
1 1/2 pound(s) fingerling potatoes
•
1 1/4 teaspoon(s) salt
2 tablespoon(s) seasoned rice vinegar
•
2 tablespoon(s) olive oil
•
1 teaspoon(s) Asian sesame oil
•
1 small red pepper, thinly sliced
•
1 green onion, thinly sliced
•
1/2 jalapeño chile, seeded and minced
•
1/2 cup(s) (loosely packed) fresh cilantro leaves, coarsely chopped
Directions
1.
In 4-quart saucepan, place potatoes, 1 teaspoon salt, and enough water to cover; heat to
boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until
potatoes are fork-tender. Drain.
2.
Meanwhile, in medium serving bowl, with wire whisk, mix vinegar, olive oil, sesame oil, and
remaining 1/4 teaspoon salt until blended. Stir red pepper, green onion, jalapeño, and cilantro
into dressing.
3.
When potatoes are cool enough to handle, cut each lengthwise in half. Immediately add
potatoes to bowl with dressing; toss to coat
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NYASP COOKS!
Accompaniments
Jeanne Gold: This is a family favorite for the holidays...especially for those (me)
who don’t like sweet potatoes. My kids always ask for it....even though they
know they will probably have to peel the potatoes!
Baked Rosti Potato Cake
12 Idaho potatoes
1 teaspoon salt
1 teaspoon white pepper
½ cup garlic olive oil
1 stick sweet (unsalted) butter
Peel potatoes and place in cold water
Drop potatoes into salted boiling water and cook briskly for about 10 minutes,
or until the point of a knife can be inserted about ½ inch into potato before
meeting resistance.
Refrigerate potatoes until cold.
Using Cuisinart shred potatoes.
Fold in salt and pepper.
Preheat oven to 350 degrees. Using large rectangular pan, heat oil and ½
stick of butter until it is bubbling, but not brown.
Add potatoes. Dot the top with the remaining butter (1/2 stick)
Bake for 1-½ hours.
Reheat 20 minutes before serving. Enjoy!
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NYASP COOKS!
Accompaniments
Craig Hanthorn: Ready for a taste of midwestern cooking (aka cheese, butter,
and potatoes), then you need to compile this for a get together and let your
friends experience cooking from OHIO.
Party Potatoes
2 lbs of Potato O'Brien
• 3/4 C melted butter
• 1 t. salt
• 1/2 t. pepper
• 2 cans of Cream of Chicken Soup
• 1.2 t. of garlic
• 2 C of shredded cheese (American)
• 1 C Sour Cream
Mix all ingredients together and place in a 9x13 pan. Separately mix 2 tubes
of Crushed Crackers (Town House is the best) and 1/2 cup of melted butter. In zip lock bag, crush the crackers and then pour in the butter and mix. Add
on top of the potatoes. Preheat over to 350 degrees and cook for 1 hr.
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NYASP COOKS!
Accompaniments
Tom Kulaga: Instead of something "fancy" I have attached a recipe for
Nalesnikis - basically a Polish crepe filled with potato. My grandmother was a
chef and if you visited her house she could make a feast out of the simplest
ingredients.
Nalesnikis
Nalesnikis
Description: Grandma's Nalesnikis
Directions:
To make the crepes mix eggs, milk, oil and flour in very large bowl.
Immersion blender works well to remove lumps. Use 2oz ladle to pour
into 10” non-stick pan. Heat setting #4 large element. Swirl batter in
pan for thin crepe. Silicone tool to flip. To make the stuffing cook
potatoes, mash them, then add the onions which have been fried in
water. Add farmer cheese and sour cream. Mash everything together
Ingredients:
adding salt and pepper to taste. If using instant potatoes be careful not 10 Lbs. Idaho Potatoes
to add too much liquid. Fill crepes with stuffing by folding crepes into
6 medium Onions (Optional)
rectangles. Fry in butter till golden brown and serve.
24 ounces Farmer Cheese (Or
Cream Cheese)
32 ounces Sour Cream
8 Jumbo Eggs
8 cups Milk
8 Tbsp Of Vegetable Oil
6 cups Flour
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NYASP COOKS!
Accompaniments
Lynn Thies: My Mom found this recipe in the Philadelphia (where I grew up) Jewish
Exponent and made it every year for the High Holy Days. I added another purpose
for it - I make it for Shiva calls. It tastes like a cheesecake on top of noodles delicious!
Bubbie Evvie's Kugel (Noodle Pudding)
8 eggs
1/2 lb. butter
1/2 lb. cream cheese
1 pt. sour cream
2 tsp. vanilla
1 c. sugar
1/2 lb. fine egg noodles
Boil and drain noodles. Put in a greased, rectangular baking dish. Spread noodles
evenly. Mix all other ingredients in a blender or food processor. Pour on top of
noodles. Bake at 350 degrees for about 1 hour or until top is golden brown.
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NYASP COOKS!
Desserts
Arielle D’Aprile: Every Italian household has their own Christmas cookie recipes. The Anise
Cookie is one of my favorites that I make with my family every year. I’ve tried multiple
recipes over the years that were passed along and this one by far is my favorite. I don’t
normally pass this recipe out so easily to others, but being that I consider you all my
NYASP family I’m happy to do so. I hope you enjoy trying out this recipe with your own
family so that it becomes a tradition of yours during the holidays (or) any other time of the
year (because they’re that delicious)!!
Anise Cookies with Sprinkles
5 eggs4 cups of flour
¾ cups of sugar
½ cup oil
3 teaspoon baking powder (round)
1 tablespoon vanilla (or 1 teaspoon each of vanilla, lemon, and orange)
•
•
•
•
•
Cookies
Mix eggs, sugar, and oil
Vanilla (or all liquids) beat together until well mixed
Add flour, little at a time (Note: mixture will be thick-mix only until lumps are
gone)
Make cookies in round balls on cookie sheet
Bake 325 for 9 minutes or until very light color (not tan)
Frosting
•
Powdered sugar- About 1 cup and add very little water & anise flavoring (few
drops) to taste. W/out anise is good too!
•
Add round sprinkles while frosting is wet.
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NYASP COOKS!
Desserts
Merryl Bushansky: A few years ago, the summer Executive Board Meeting was held at Lynne’s house in the
Berkshires. Since I had just bought my house there, I invited the group over for appetizers before we went out to
dinner. It was still early when we finished and since everything was closed in Lovely Lee, we came back to my
place. Luckily, I like to bake and I always have some homemade goodies in my freezer. Amazingly, Peter had never
had Blondies which is what I happened to have that evening. Peter, this one’s for you!
Blondies
1 cup butter (2 sticks)
I box (1 lb) firmly packed light brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp salt
12 oz semi sweet chocolate chips
Preheat oven to 350. Grease a 13 x 9 inch pan. Melt butter in a small saucepan
and remove from heat.
Add the brown sugar, stir until smooth and dissolved. Transfer mixture to a large
bowl and beat one minute. Add eggs and vanilla, beating until light and fluffy. Stir in
flour and salt just until blended. Fold in chips. Spread in pan.
Bake for 30-35 minutes until toothpick comes out clean (don’t over bake). Cool
completely and cut into squares.
(you can also add chopped nuts if you like – do so when you add the chips)
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NYASP COOKS!
Desserts
Aimee Koehler: This is a recipe I got from the pupil services secretary at my
internship site. It's so easy and rich! I love to make this as "thank you" gifts or for
Christmas.
Oreo Fudge
2 cups broken Oreos (break the Oreos over the trash can or sink, so crumbs don't
get into the fudge. It will turn gray)
1 can evaporated milk
16 oz. white chocolate
Melt white chocolate and evaporated milk in a double boiler on low heat. Gently fold
in Oreo pieces. Pour into wax paper lined 9x13 baking dish and refrigerate
overnight.
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NYASP COOKS!
Desserts
Beth Rizzi:This delicious Rainbow Cookie recipe comes from my mother, Kathy, who
taught me how to bake and to LOVE to bake … it’s an excellent form of therapy! I often
receive compliments on these cookies… some even go so far as to say they’re better
than from the bakery!
Beth's Rainbow Cookies:
Ingredients:
Cookie - *****Topping 6 oz. Sweet Butter
*****8 oz. semisweet chocolate
1 Can Solo Almond Filling
*****6 oz. butter
1 Cup Sugar
4 Egg Yolks
4 Egg Whites
2 cups Flour
--------------------Filling 1 Jar Rasberry Jam ( I usually use seedless)
Method:
Soften 6 oz. sweet butter and blend in almond filling. Add sugar and egg yolks and mix well.
Beat whited in a separate dish and add to almond mixture. Blend in flour gradually.
Separate dough into 3 even portions. Color one with red food coloring and one with green food
coloring. Prepare three 8&1/2 x 12" cookie sheets/jelly roll pans by spraying with PAM. Spread
dough in pans evenly. Bake at 350 for 8-12 minutes and let cool.
Invert one pan onto large cookie sheet and spread with jam. Invert the next pan onto the
bottom layer and spread with jam. Invert the last pan on top, cover with plastic wrap and
refrigerate overnight.
Melt 6 oz. of butter with chocolate. Spread over top of cookie layers and let harden. Cut
into small squares and serve!
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NYASP COOKS!
Desserts
Andrew Shanock: Italian baking for Jewish friends during Passover. Biscotti
1.5 cups of olive oil (or enough to keep the candles lit for hannukah)
1.3 cups of sugar
3 Large Eggs
3 Tablespoons of almond extract (can be more than that….almond is yummy!)
3 cups of matzoh cake meal
½ tsp of salt
1 cup of slivered almonds
2/3 cup of dried cranberries
Preheat oven to 350. Mix together in one bowl:
Oil, sugar, eggs and almond extract.
Mix in second bowl:
Matzoh cake meal and salt.
Add 2nd bowl mixture to 1st bowl until soft ball forms. “flour” two large cookie sheets with matzoh cake meal
Divide dough into four equal pieces. Shape each piece into a 11 x 2 inch log. Place two logs on each cookie sheet
Bake 20 minutes
Let cool for 10 minutes
Cut each loaf into half inch thick slices
Cook for additional 10-15 minutes until lightly colored. Serve to Jewish friends who want something tasty!
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NYASP COOKS!
Desserts
Mike Amorgianos: YIA YIA Marina’s recipe - YIAYIA is the greek word for grandmother.
Marina Karamichalakos (1908-1983) was born in the Zelina area of Sparti (Sparta), Greece.
She spent most of her life in the Kastella and Perama area of Pireas, Greece. She later moved to Bay ridge area
of Brooklyn, NY from 1969-1983. She had made her mark as a community proclaimed chef and philanthropist
in Sparti, Pireas and Brooklyn. In true greek tradition, everyone at the dinner table always knew that “Yia-Yia
Marini” would create at least three times as much gourmet greek food than there were guests. She loved to
serve her guests with “κέφι” (cheer or good spirits). She loved making everyone happy and could be heard
saying the greek equivalent of “I don’t need to eat, I get full watching others enjoying their meal”. Here are
two of my favorite Greek desserts that she would make. (Revani and Galaktoboureko). Enjoy and “Kali
Oreksi”( bon appetite)
YIA YIA Marina’s REVANI
2 CUPS SEMOLINA
2 CUPS FLOUR
2 CUPS MILK
5 EGGS
A LITTLE BIT OF VANILIA (USE THE TIP OF A TEASEPOON)
2 SPOONFULS OF BAKING POWDER
2 WHOLE (RED) CONTAINERS OF BREAKSTONE UNSALTED WHIPPED BUTTER
I SPOONFUL OF BAKING SODA
I CUP SUGAR
SYRUP
2 CUPS OF SUGAR
3 CUPS OF WATER
2 SPOONFULS OF LEMON AND A LEMON SKIN PEEL
{ make sure the syrup is cold before pouring over the entire pan}
Preparation:
• Preheat the oven to 350 degrees.
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NYASP COOKS!
Desserts
•
•
•
•
•
•
•
•
•
Grease bottom and sides a 9 x 13 pan and set aside.
Mix the flour, semolina and baking powder together in a medium bowl.
Using a mixer, cream the butter with sugar until light and fluffy. With the mixer running, add one.
Continue mixing until a light yellow color. Add vanilla extract.
Add the flour mixture 1/3 at a time alternating with the milk.
Clean the beaters well and beat the egg whites in a separate bowl until soft peaks form. Using a spatula,
fold the egg whites in to the batter until just blended. Don't mix too much or you will "flatten" your egg
whites.
Pour the batter in to the pan, level with a spatula and bake at 350 degrees for 45 minutes or until you
have a nice golden color.
While the cake is baking, make the syrup:
Add water, sugar, and lemon peel to a sauce pan and bring to a boil. Simmer for 5 minutes. Add lemon
juice and cool.
While the cake is still warm, cover it with the syrup (which should be cool at this point).
II. YIA YIA Marina’s Galaktoboureko (gah-lahk-toh-BOO-reh-koh)Custard Pie with Phyllo Recipe
Galaktoboureko - Qumështor (Greek: γαλακτοµπούρεκο - in albanian Qumështoris a Greek dessert of semolinabased custard (sometimes flavored with lemon, orange, or rose) in phyllo. It may be made in a pan, with phyllo
layered on top and underneath, or rolled into individual servings (often approximately 10 cm long). It is served
or coated with a clear, sweet syrup.
Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards.
http://en.wikipedia.org/wiki/Galaktoboureko
I CUP SUGAR
I CUP SEMOLINA
2 WHOLE (RED) CONTAINERS OF BREAKSTONE UNSALTED WHIPPED BUTTER
A LITTLE BIT OF VANILIA (USE THE TIP OF A TEASEPOON)
5 EGGS
5 CUPS MILK
1 PACKAGE APOLLO PHYLLO DOUGH
1 LEMON
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NYASP COOKS!
ON THE PAN PUT 4 LAYERS OF APOLLO PHYLLO DOUGH AND BRUSH SOME MELTED BUTTER.
THEN, PUT INGREDIENTS AND TOP IT WITH 4 MORE LAYERS OF ON TOP AND BRUSH SOME
MELTED BUTTER OVER IT.
SYRUP
I CUP OF SUGAR
2 CUPS WATER
Preparation:
• Make the Filling: In a large saucepan, mix the semolina with the milk with a wooden spoon. Begin
heating the mixture over medium heat. Continue to mix with wooden spoon until the mixture thickens.
When the custard has thickened, remove from heat and Set aside.
• Using a whisk, beat the egg yolks with the sugar. Ladle a cup of the warmed milk into the egg mixture to
temper and then add the egg yolk mixture to the pot. Stir in the vanilla extract and the butter.
• Unwrap the Phyllo: Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12
x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two
stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel
while working with the other.
• Preheat the oven to 350 degrees.
• Assemble the Galaktoboureko: Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular
pan. You will use approximately half the phyllo sheets for the bottom of the pastry. Begin by layering
sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted
butter.
• When you have almost layered half the sheets, drape two sheets of phyllo so that they extend half in the
pan and half out of the pan horizontally. Add the custard in an even layer on top of the sheets, smoothing
the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets
on top, brushing each sheet with melted butter.
• Before baking, score the top layer of phyllo (making sure not to puncture the filling layer) to enable
easier cutting of pieces later.
• Bake in a preheated oven for 45 to 60 minutes (until the phyllo turns a deep golden color.)
• While the Galaktoboureko is baking, prepare the syrup: Combine the sugar and water in a saucepan and
add the lemon peel. Boil over medium high heat for approximately 10 – 15 minutes. Remove the lemon
peel and stir in the lemon juice extracted from our one lemon.. Remove from heat and set aside to cool.
• Caution: Do not pour hot syrup over the hot custard. Allow both to cool to room temperature and then
carefully ladle the syrup over the galaktoboureko and allow time for it to be absorbed.
The aforementioned recipe processes were copied from the following website as an outline and modified
to fit “YIA-YIA Marina’s recipe and process. http://greekfood.about.com
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NYASP COOKS!
Desserts
Ruth Steegman: Back in 1963, shortly after Ted and I got married (and before most
of you were born), he began telling me about a wonderful grape pie that his mother
used to make. I did some research and found this recipe in my 1953 edition of
“Better Homes and Gardens New Cook Book”. The next time Ted’s parents came
to visit I made this pie. My mother-in-law took one bite and exclaimed, “Oh my
goodness! You actually take out the seeds!”
GRAPE PIE
3 Cups Concord grapes
1 Cup sugar
3 Tablespoons Minute Tapioca (the original recipe calls for 3 Tbsp. flour, but I’ve
found Tapioca to be more dependable)
Dash salt
½ teaspoon grated lemon peel
1 recipe plain pastry
2 Tablespoons butter or margarine
Slip skins from grapes. Bring pulp to boiling; press through sieve (a Foley Food Mill
works better) to remove seeds. Mix sugar, tapioca, salt & lemon peel; add to pulp.
Add back the skins. Fill 9 inch pastry lined pie pan; dot small pieces of butter over
the filling. Cover with lattice top crust. Bake in hot oven (400 degrees) 40 to 50
minutes or until juice thickens and bubbles.
Enjoy!
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NYASP COOKS!
Desserts
Ruth Steegman: I first found this recipe in “A Treasury of Bake Off Favorites” published in1969 by The
Pillsbury Company. No individual name is cited as originating this recipe. In the 1996 edition of
Pillsbury’s “Best of the Bake Off” cookbook, this recipe again appears, this time with the name Erlyce
Larson of Kennedy, Minnesota, and identifying its origin as the 1967 Bake Off contest. Curiosity led me
to Google the recipe. I stopped looking after about 150 entries, with only slight variations, and as many
people claiming ownership.They became a family favorite. Then I began making them for meetings and
road trips (mostly for NYASP board meetings in Albany). Robin Raphael memorialized them in a speech
she made at my retirement party in 2001 when I left the West Seneca school district.. During the past
ten years at the University at Buffalo I continued making them for various meetings and receptions.
Both students and faculty came to expect them, and I suspect that any invitations to social events were
contingent upon Carmelitas making their appearance.
OATMEAL CARMELITAS
Cup all purpose flour
1 Cup rolled oats (Quaker 5 minute oatmeal)
¾ Cup firmly packed light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ Cup butter or margarine, melted *
1 Cup (6 oz. Pkg.) semi-sweet chocolate chips
½ Cup chopped pecans
¾ Cup caramel ice cream topping (I use Mrs. Richardson’s butterscotch-caramel
sauce – available at most supermarkets.)
3 Tablespoons flour
In large mixer bowl, combine flour, rolled oats, brown sugar, soda, salt & melted butter or margarine..
(*Note: recently, perhaps due to a change of formula, this amount of margarine has made it too runny.
Add the margarine slowly, just until it looks the right consistency to press half of it into the pan and use
the rest for crumbs on the top It will probably come to somewhere between ½ and ¾ cup. Butter
seems to be more reliable.).) Blend well at low speed to form crumbs. Press half of crumbs into
bottom of 11x7 inch pan. Bake at 350 degrees for 10 minutes.
Remove from oven. Sprinkle with chocolate chips & pecans. Blend caramel topping & flour; pour
caramel mixture back & forth over chocolate & pecans to cover. Sprinkle with remaining crumb mixture.
Bake 15 to 20 minutes longer until golden brown. Chill 1 to 2 hours. Cut into bars.
Note: It’s just about as easy to make a double batch. Then you use 1 whole jar of Mrs. Richardson’s.
These freeze well.
Also note: If you use anything other than an 11 x 7 pan, the timing will be inaccurate & the texture might
also be different. Enjoy!
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NYASP COOKS!
Beverages
Cynthia Burns-McDonald:
Purple Peeps Punch (for the kids)
Prep Time: >5 minutes
Total Time: > 5 Minutes
Serves: 12
64 oz. or 32 oz. Container of Blueberry Pomegranate Juice
64 oz or 32 oz Container of Not from Concentrate OJ
2 liter Bottle of Ginger Ale ( I prefer Schwepp’s)
1container of Rainbow Sherbert
A package of Purple Peeps Easter Marshmellow Peeps (In Season)
In a large Punch Bowl add liquid ingredients and stir. Drop in spoonfuls of Sherbet
to float. Just before serving, add the Purple Peeps.
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NYASP COOKS!
Beverages
Cynthia Burns-McDonald: I served this once when I hosted Book Club in the winter,
either December or February. I think it was Valentine’s Day. My guests were very
complimentary about the work I put into my simple Hot Chocolate Treat.
Peppermint Hot Cocoa ( For the Adults)
Prep Time: 15 Minutes
Total Time: 15 Minutes
Serves: 6
½ cup plus one Tbsp. cocoa
½ cup sugar
Dash salt
6 cups milk
1 tsp. vanilla extract
Whipped cream, or Cool Whip
Chocolate Shavings from favorite candy bar, semi-sweet chocolate
Peppermint Schnapps ( Your Brand of Choice)
15 Minutes before serving:
In large sauce pan, stir cocoa with sugar and salt until mixed. Stir in a small
amount of milk to make a smooth paste; stir in remaining milk. Over medium
low heat, heat mixture stirring occasionally, until tiny bubbles form around the
edge (DO NOT BOIL). Remove from heat; add vanilla; beat with hand beater
until smooth and foamy. Pour Desired amount of Schnapps into mug, add hot
cocoa. Top with whipped cream and sprinkle chocolate shavings. This
should be applied in an art like manner for EFFECT. SHOW THEM THE LOVE.
Your guests appreciate the effort.
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NYASP COOKS!
Beverages
John Kelly: The origin of the “Kellytini” is a well-guarded secret and part of NYASP lore. However, legend
has it that this intoxicating mixture of spirits was the impetus behind many of NYASP’s successful
initiatives, advocacy campaigns, and development of relationships with allied partners in education. The
“Kellytini” is an outgrowth of the NYASP Executive Board motto of “work hard, play hard.”
This cocktail first appeared on the scene at a NYASP Summer planning meeting, where important
decisions such as the annual budget, annual Association goals and initiatives, and personnel decisions
are made. It was also the location where one of the variants of the cocktail was developed, the “Hot Tub
tini.” Shortly after this meeting, the “Kellytini” became a staple at many NYASP gatherings, including 3
A.M. strategy planning sessions, debriefings after critical events, and 40th birthday parties. The “Kellytini”
has actually crossed state borders and has made appearances at national conventions and other
professional meetings. In fact, whenever there is a gathering of school psychologists, the “Kellytini” is
often the first drink that is ordered for the group.
The “Kellytini” is known as the “feel good” drink, so enjoy!
Recipes
The “Classic”
2 oz Vanilla Vodka
1 ½ oz Kahlua
Place ingredients in a shaker full of ice. Shake, don’t stir. Strain mixture into a glass with no ice.
Variations:
The “Hot Tub tini”
1 bottle of Vanilla Vodka
1 bottle of Kahlua
Immerse self in hot tub, preferably with bubbles flowing and good friends. Take one swig of vodka and one
swig of Kahlua. Allow jacuzzi to shake mixture in mouth
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NYASP COOKS!
The “Lake George tini” (only consumed during the winter months)
2 oz Vanilla Vodka
1 ½ oz Kahlua
Place ingredients in a glass, but forget the ice. After consuming mixture, immediate jump in the nearest body of
water and allow the coolness of your surroundings to chill the drink.
The “Arielle tini”
1 bottle of Vanilla Vodka
1 bottle of Kahlua
Tilt head back and allow your favorite school psychologist/bartender to simultaneously pour the mixture into
your mouth while LMFAO plays in the background
The “Girly tini” (also known as the “Faustini”)
2 oz Vanilla Vodka
1 ½ oz Kahlua
Splash of Bailey’s Irish Cream
Place all ingredients in a shaker of ice. Shake, don’t stir. Strain mixture into a glass with no ice.
The “All Nighter tini”
2 oz Vanilla Vodka
1 oz Kahlua
1 shot of Espresso
Place all ingredients in a shaker of ice. Shake, don’t stir. Strain mixture into a glass with no ice.
Disclaimer
NYASP takes no responsibility for the results of consuming the “Kellytini” or any of the variants. And
remember . . . always drink responsibly.
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