Chinese Almond Cookies

Recipe from Susan Caughman

These delicious almond shortbread cookies are a staple in Chinese-American households during the holidays.

Ingredients
2 cups flour
1 cup granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 egg
1/2 pound (2 sticks) butter-flavored shortening (such as Crisco)
2 1/2 teaspoons almond extract
Almond halves or slivers

Directions

1. Preheat the oven to 325 degrees F.
2. In a large bowl, combine the flour, sugar, baking soda, and baking powder.
3. Add the shortening, egg, and almond extract; knead the ingredients until just combined (do not overknead).
4. Place 1-inch balls of the dough on 2 ungreased cookie sheets, about 2 inches apart. Place an almond half or sliver in the center of each, pressing down slightly. Bake 18–20 minutes, until cookies are big and yellow (avoid overbaking).

Ethiopian Burgers

Recipe from Kristi Griffith-Jones

Our kids were teens when they came home from Ethiopia two and a half years ago. Both have since taught us how to make Ethiopian food, and along the way, we have come up with our own little recipe that combines our love of hamburgers along with the kids' love of Ethiopian flavors. We used the recipe for Sinig--which is a whole raw jalapeno stuffed with chopped red onions, oil and salt--and turned it into a relish topping for our burgers.

Ingredients
2-3 raw jalapenos, cored and chopped finely
1 red onion, chopped finely
1/4 cup extra virgin olive oil (best to use one recommended for salads)
Salt to taste
4-6 hamburger patties and buns
4-6 slices Havarti cheese
Mayo or Miracle Whip

Directions

1. Mix first three ingredients in a bowl to make the Ethiopian "relish." Add salt to taste.
2. Grill burgers. Top with Harvarti cheese and relish and serve on toasted bun with mayo or Miracle Whip. Spicy and delicious!

Mandu (Korean Dumplings)

Recipe from Michele Gnazzo

I got this delicious dumpling recipe from a Korean culture camp cooking class. They can be modified in many different ways--a variety of ingredients can be substituted, and spices or herbs adjusted to taste.

Ingredients
Small dumpling or wonton wrappers
Ground pork or beef, browned and drained
1 cup of cooked cellophane noodles
1/4 cup chopped leek
1/4 cup crumbled tofu
2 cloves garlic, minced
1 small zucchini, shredded
1 cup shredded cabbage
Soy sauce, to taste
1 to 2 teaspoons sesame oil

Directions

1. Mix all ingredients, except wonton wrappers, in a large bowl.
2. Moisten edges of wonton wrapper. Place about 1 teaspoon of filling in middle. Seal opposite edges tightly, forming a triangle.
3. To serve: Add to soup, simmering for a few minutes before serving. You can also steam them or fry in a pan with oil.

Rosca de Reyes (Three Kings Sweet Bread)

Recipe by Karen Hursh Graber. As presented in Mexico Connect, www.mexconnected.com.

This ring-shaped bread, baked in Peru and Mexico, contains a surprise: a small doll representing the baby Jesus baked right in. The bread is served on Epiphany—January 6—and whoever gets the slice with the doll must host a party on the next festival day. For a party-size rosca:

Ingredients

Dough:
1 .6 oz (2 3/4 cakes) compressed yeast
8 1/2 cups flour
8 eggs
1 1/4 cup sugar
1 3/4 cups butter, softened
1/8 teaspoon cinnamon

Decorative paste:
1 cup butter
1 cup sugar
1 egg
1 3/4 cups flour

Topping:
Candied fruit

Directions

1. Crumble the yeast into 1/2 cup warm water. Mix with the remainder of the dough ingredients and beat until the dough is smooth and elastic. On a large, ungreased baking sheet, shape the dough into a large ring. Tuck a miniature plastic doll inside the dough. Cover the ring with a clean cloth or towel and leave it in a warm place for 2 hours.
2. Preheat the oven to 350 degrees F. After the ring has risen, before baking, prepare the decorative paste by creaming the butter and sugar in a medium bowl. Beat in the egg, then gradually mix in the flour. Decorate the ring with the paste by making rays out from the center.
3. Bake 40–50 minutes, until ring is golden brown. Decorate with candied fruit.

Hoppin’ John for New Year’s Day

Some storytellers say that Hoppin’ John was a servant who had to hop around the table to keep up with requests for seconds of his delicious black-eyed-peas-and-rice dish. Others claim that children did the hopping, excited at the meal they were about to eat. More certain is the fact that African slaves introduced the dish to South Carolina, probably by way of the West Indies. An enduring favorite of the American South, many families have made it a Kwanzaa, as well as a good-luck New Year’s Day, tradition.

Ingredients
1 cup dried black-eyed peas
1 medium onion, finely chopped
1 small smoked ham hock, cut into chunks by the butcher
1 small dried hot red chili, or pinch cayenne pepper
1 teaspoon salt
Freshly ground black pepper
1/4 – 1/2 teaspoon dried thyme (optional)
1 cup uncooked rice (traditional recipes call for long-grain rice; try aromatic Texmati or basmati rice)
Hot pepper sauce, to taste

Directions

1. In a large saucepan, combine the peas with 6 cups water. Add the onion, ham hock, chili, salt, pepper to taste, and thyme, if using. Bring to a boil, then simmer until the peas are soft, not mushy, about 1 1/2 hours.
2. Drain the cooking liquid from the peas in a measuring cup. Save 2 cups of the liquid to cook the rice. If necessary, add hot water to equal 2 cups.
3. Pour the 2 cups of liquid back into the peas. Add the rice, stir, then cover and cook over low heat, 20 minutes. Without lifting the lid, set the pot aside to steam for 15 minutes. Fluff the mixture and serve immediately with the hot pepper sauce.

Serves 4 as a main dish, 6 as a side dish. Delicious with collard, turnip, or mustard greens and cornbread.

Kutya

Recipe from Christmas in Russia—Christmas Around the World, from World Book. (c) 2001 World Book, Inc. Reprinted by permission of the publisher.

This sweet porridge, served for centuries on Christmas Eve, is eaten by all guests and family members from a single bowl to symbolize unity. In keeping with tradition, some families throw a spoonful of kutya up to the ceiling. If it sticks, a plentiful honey harvest is said to be in store.

Ingredients
1 cup whole wheat berries
4 cups milk, with extra as needed
1/2 teaspoon salt
1 cup honey
1 cup poppy seeds, ground in a coffee grinder or food processor
Ground cinnamon

Directions

1. Place the wheat berries in a medium bowl and add water to cover. Cover with plastic wrap and soak overnight. Drain.
2. In a medium saucepan, heat the wheat berries, milk, and salt and simmer until berries are tender, about 2 hours. Check occasionally to make sure there’s ample liquid in the pan. Add more milk, if needed. Remove the berries from the heat, drain, and place in a large bowl.
3. In a small saucepan over low heat, warm the honey; then stir in the ground poppy seeds. Remove from the heat.
4. Preheat the oven to 325Ë�. Stir the honey poppy-seed mixture into the wheat berries, and add 1/2–3/4 cup boiling water. The mixture should be slightly soupy. Place the mixture in an ovenproof casserole and bake, uncovered, 20 minutes.
5. Remove the casserole to a cooling rack, and let stand 15 minutes. Sprinkle lightly with cinnamon. Serve warm or chilled.

Variation: Stir 1/4 cup chopped dried apricots, raisins, or toasted slivered almonds—or all of them—into the wheat-berry mixture just before baking. Serves 6.

Yekik Alicha Wet (Yellow Split Pea Wat)

Recipe from Stacy Bellward (from The Recipe of Love: An Ethiopian Cookbook; www.amharickids.com)

We brought our daughter home more than five years ago, and it has taken a long time to get with it in the cooking department. I have perfected one recipe--with the help of a great cookbook--that my family loves.

Ingredients
5 Tablespoons olive oil
2 large red onions, chopped
5 cups of water
2 cups dried split peas
2 Tablespoons garlic
1 teaspoon ginger
3 medium hot chili peppers, finely chopped
1 teaspoon turmeric powder
Sea salt to taste

Directions