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Multi Kulti Kitchen: USA

Photos: Robots on Film

We know that 12 February isn’t the last Thursday of November but we still would like to invite you to join on ThanksLoving = Thanksgiving + St. Vanetine’s Day. There will be a turkey, pumpkin pie, potatoes with marshmallows and many others traditional Thanksgiving dishes. We’ll talk about the American food and lifestyle beyond the cliches with Nathaniel, Vanessa , Felicia and other volunteers from the Peace Corp.

Recipes
CRANBERRY SAUCE

Grated rind and juice of 1 orange
5 tablespoons port (optional) – substitute more orange, if not using port
350 gr dried cranberries
150-200 gr caster sugar (to taste)
1/2 teaspoon grated cinnamon
1 apple, peeled and grated

1. Wash the cranberries in a bowl of hot water, to remove any oilcoating. Drain.
2. Put the cranberries and orange juice with 100 ml water in a pan. Cover and simmer very gently for 10 minutes, until the cranberries arestarting to plump up.
3. Leave, covered, for an hour. This allows the cranberries to rehydrate.
4. Then add the sugar, cinnamon, port and apple and simmer for 15 minutes, until the sauce has thickened.
5. Check for sweetness and add more sugar, if necessary.

 

CORNBREAD

2 tablespoons ground flax seed
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup milk
1/4 cup oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flaxseed, reduce the heat to medium-low, and simmer the ground flax seedin the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

PIE CRUST

4 1/2 cups pastry flour
1/2 tbsp salt
3 sticks of unsalted butter, chilled
1 1/2 tbsp vodka
1/2 – 3/4 cup ice water

The secret to preparing the pie dough is that all the products should be cold and you should work quickly. Be careful not to stir the dough for too long, otherwise the pie will end up hard. Mix the flour with the salt and blend in the butter with the tips of your fingers, until large crumbs are formed. If you have a food processor – use it! Add the vodka and the water. Make a ball out of the dough and wrap it with cling film or put it in a plastic bag. Leave it in the fridge for a couple of hours or for the whole night. When you’re ready to bake the pie, take half of the dough, roll it out on a surface covered with flour and cover the bottom of the baking dish. Take it back to the fridge for about half an hour. Meanwhile you can prepare the filling. You can use whatever fruit you like (apples, peaches, apricots, pears…), add sugar, lemon juice, spices (cinnamon, allspice…). use the remaining half of the dough to cover the pie. Make a couple of cuts, so that the filling can breathe.