Professional Documents
Culture Documents
Big Night
Geoffrey Gatza
BlazeVOX
Table of Contents
Big Night Menus, Media, and Recipes Introduction: ......................... 7 Big Night in the News ....................................................................... 9
Big Night in Buffalo enriches cultural scene .......................................................................11 An interview with Kaplin Harris featured on Lemon Hound .............................................14 Lungfull Report by Mike Kelleher ..........................................................................................21 Big Night for Combat Paper Project.......................................................................................23
Salady Voankazo (Fruit Compote with Lychee Nuts) ............................................................86 Lithuanian Rhubarb Crumble .....................................................................................................87 Sfouf ...............................................................................................................................................88 Jordanian Chocolate Beet Cake...................................................................................................89 Poke ...............................................................................................................................................90 Canjica ...........................................................................................................................................91 Honduran Buuelos .....................................................................................................................92 Israeli Apple Cake ........................................................................................................................93 Baked Apples Stuffed with Oranges Congo ..............................................................................94 Ananas Con Vinho Do Porto (Fresh Pineapple in Port Wine) ................................................95 Baked Bananas Gabon..................................................................................................................96 Georgian Butter Cake ..................................................................................................................97 Coffee Can Cakes .........................................................................................................................98 Melon Fingers with Lime.............................................................................................................99 Ngalax ..........................................................................................................................................100 Baseema .......................................................................................................................................101 Karask ..........................................................................................................................................102 Pudim De Queijo........................................................................................................................103 Honeycomb Cream and Strawberries ......................................................................................104 Scottish Black Buns ....................................................................................................................105 Sabayon........................................................................................................................................106 Bachelor's Buttons......................................................................................................................107 Gaufres From Brussels (Authentic Belgian Waffle Recipe)...................................................108 Firnee ...........................................................................................................................................109 Rujak Brunei ...............................................................................................................................110 Ginger Syrup ...............................................................................................................................111 West Indian Pudding ..................................................................................................................112 Chinese Almond Cookies ..........................................................................................................113 The Best Rice Pudding Recipe In The Whole World.............................................................114
Big Night
Menus, Media, and Recipes
Introduction:
Big Night has been the best poetry reading to happen to me, ever. Michael Kelleher wanted to do something different with the standard poetry reading as they became formulaic and never as much fun as the going-out after the event. He asked me if I would cook for a reading series in which they would provide a modest budget for food. There would be film and or music to accompany the reader so it would be a whole evening of fun. I agreed and it has been a wonderful experience ever since. Now in its third year, we have the pattern down and it is a very popular, well attended reading series in Buffalo. There is food and a comfortable room in which one can experience poetry in a light, entertaining atmosphere, not the solemn, church-like environment one comes to think of when one draws on memories of dreadful poetry readings one has attended in the past. Along with the series cocurator, Aaron Lowinger Buffalo has had a wonderful time of poetry. Gathered in this book is just about everything Big Night; that is, as far as the food is concerned. To accompany this book of menus, news stories that appeared online and recipes is a photo journal. I took several images at each of the Big Nights for fun. It is not a direct representation of anything as these pictures selected are snapshots I took as a way to remember the food. I am a sloppy photographer and that will show. I even dropped a brand new camera, breaking it beyond repair after slipping on the ice in my chef clogs. So as food is enjoyed with the eyes and less on text, I do hope you enjoy. Hurray! There is a section of all of the full menus of every Big Night events in which I cooked and presented food. Unfortunately, due to a move in the middle of February, I missed out on Christian Boks magnificent reading. But all other Big Nights are included up until, as of this writing, Kent Johnsons reading, Saturday October 22, 2011.
Also included are recipes of some of the favorite dishes at Big Night. I had envisioned a longer book with recipes of all the items of all the menus. This proved to be too time consuming and then frustrating. These dishes are composed of spur of the moment ideas of what is fresh at the markets. And that whim seems to want to take over how one captures these dishes on paper. So instead, I have included basic recipes of spice mixes, syrups, dressings and vinaigrettes and flavored oils. Also included are techniques on how to cook these dishes. Mainly the Big Night food are vegetable based salads with all of the ingredients cooked separately and brought together right before serving. And example of this is Autumn Medley, a warm fall dish of root beets, crispy mushrooms and ginger syrup. Each vegetable is cooked by itself and then brought together at the end, right before serving. Included in this section are techniques for making delicious aromatics. Happy cooking! To conclude, I want to thank everyone for enjoying the food. It makes me very happy to cook for the poetry community. But it is also a wonderful puzzle for me to play with. Since I left cooking professionally, there are times I miss having my hands in the pot. There are technical successes in making large meals that one cannot feel in cooking for two. But it is also a great way for me to stay active as a cook. I can keep skills alive that I, in no other way, could keep sharp. Thank you!
affordable and rewarding cross-cultural and people-watching event of the month. The occasional group of teens and 20-somethings, streaming past the building on their way to the Mohawk Place a block away, peered into the building with confused looks on their faces, probably taking the eclectic activity inside for some kind of church service or Alcoholics Anonymous meeting. The few that struggled in were happily surprised. Perhaps the most talked about aspect of the night no dig intended at the deeply engaging poetry or art exhibitions was the food. In one corner of the centers lower floor was a square table laid out with a kaleidoscopic assortment of exotic finger foods and culinary concoctions, from chanachur chickpeas and potato samosas with salsa verde to jasmine rice pudding with currants and whipped cream-topped strawberry tarts. This impressive smorgasbord was the work of Big Night collaborator, former Marine and ex-chef Geoffrey Gatza, who somehow produced it all with a paltry budget of $100. Gatza, it also happens, is the editor and publisher of one of the regions most successful small poetry presses, BlazeVox (motto: Poetry that doesnt suck), which has published dozens of gifted poets in its decade of existence. Poetry is a really solitary act, said Gatza, who was wearing a green chefs uniform spattered here and there with the oily marks of his work in the kitchen. But at the Big Night, which always features some combination of poetry, music, art, dance and other art forms, everybodys having a good time. It gets people to mingle and hang out, Gatza continued. It also serves as a sort of Trojan horse for the poetry itself, clearly the motivating passion of the events organizers. A typical Saturday night poetry reading, Gatza
said, would at best draw only a quarter of the crowd that attended Aprils Big Night. One of the downsides to Buffalos diverse and thriving cultural scenes is their relative isolation from one another. Visual artists are often too busy painting, actors treading the stage, writers scrawling prose and poetry and all of them working day jobs to boot to engage in much cultural cross-pollination. The Big Night is that rare instance when Buffalos fans and creators of all the arts get together, commune for a bit over some food and drink, and let their artistic passions intermingle. Who knows what new art will result from that mixture, what new audiences will be created. But its clear that when the next season of Big Nights kicks off again in September, Buffalos cultural scene will be all the richer for it.
The Big Night Menu: Geoffrey Gatza Talks Food & Poetry
In September 2009, the literary center Just Buffalo inaugurated the Big Night series which features poetry, food, music, visual art, film, video & whatever else we can think of. Mike Kelleher & Aaron Lowinger curate the monthly series, & Geoffrey Gatza prepares the food. I got a chance to ask Gatza some questions about the culinary side of things following last weeks event.
Kaplan Harris: Whose idea was it to feature a buffet of fine food for Just Buffalo's Big Night series? Geoffrey Gatza: Michael Kelleher, the artistic director for Just Buffalo, approached me with the idea. He wanted to expand the idea for a literary reading into a multi-art event. Big Night happens in the WNY Book Arts gallery hosting two literary readings and a film or music performance. The addition of food makes it into a wonderful gathering for everyone. I am a graduate of the Culinary Institute of America and have worked with food for 25 years. In the past two years I have been working solely at BlazeVOX [books] and this left a real void in my life. I missed restaurant work and there is no real reason to cook for 100 people if one doesnt have to. So Mike gave me a budget of one hundred dollars that must feed about 75 people. Which may sound impossible, but that is part of the challenge. I do not get paid for my work on this and we have the indefatigable help of Donna White and Lori Desormeaux.
This is the most wonderful form of food art I could do. In every other event or circumstance a professional cook has very little to do with the absolute creativity of the menu. For the most part, I have full control of the menu and it is normally not fully set until a few hours before the event. We buy what we can and make what seems best to fit those ingredients. And it is wonderful because the Big Night audience is very open to trying new dishes. I am very lucky we are able to do this with all this kind support. KH: Do you know of any other reading series to feature a regular dinner menu? Any precedents? GG: Honestly I do not know first hand of any such thing, but David Meltzer was kind enough to tell me of similar events happening in San Francisco / Berkley areas over the years. It is certainly effective in getting people to come out to an event, and when there have a good time. I think this happens because poetry readings can be dreadful, if not outright deadly. And the addition of food makes the it less of lecture and more into a performance where the audience feels they can get up, move around and mingle. In my past I have done similar settings for book launch parties in Buffalo. The success of that gave Mike the confidence that this could be a regular event. But I also work with food as a medium to connect people and poets together. One way is the annual Thanksgiving menu poem. Each year I make up a conceptual poem menu for Thanksgiving, as if I could invite as many poets as I could to honor one poet. I make a menu and have poems in the place for the courses. And in 2008 I had Anne Waldman as the guest of honor using actual recipes I created for her at this breakfast. It was great fun all around. This year is for C. D. Wright and the following year, David Shapiro. Here is a link to the Thanksgiving menu page. http://www.blazevox.org/index.php/thanksgiving-poems/
KH: For Linh Dinh's reading, (which also featured media performance by Al Larsen & fiction by Ken Sparling), you prepared a cheese dip in homage to his latest book, Some Kind of Cheese Orgy. How do you decide to match a
menu to the poet or poets? What did you serve for prior Big Night readers? GG: Luckily I have been very familiar with the work of the poets we have hosted for the Big Night event. I always try to find a way to make a blend of the food to the writers work. The cheese orgy yuck was presentation piece and the food was a bit subtler in technique. Linn Dinhs is a working class poet who is decried as decadent in his homeland of Vietnam, and I took that to its culinary extreme. I tried to infuse Asian cuisine with western but using basic ingredients. One dish was root vegetables and apples in basil syrup, golden beet and lychee salad, barbequed pork with corn bread, and a creamy rice pudding. Most readings, Mike provides a word or two as theme to work around. For CA Conrads reading, I was going to make a peanut butter, honey and banana sandwich called the Elvis, to recall his new book. But I changed my mind at the last minute, as I was afraid of people getting sticky. I did use as many bright colored vegetables I could find though. And for Simon Pettit I knew he is fond of gooseberries, or goose-gobs as he calls them, and I made a Gooseberry & Danjou Pear Bread Pudding for him. Here are some of the items that have appeared on the Big Night table: Alphabet Pasta Salad With Broccoli Rabe And Shrimp Yellow Tomatoes, Black Bean And Bacon Salad Purple Carrots, Fennel And Dried Cranberries Potatoes, Corn And Leek With Parsley Vinaigrette Roast Ginger Vegetables Golden Beets, Caramelized Fennel And Onions Indian Spiced Chicken On A Bed Of Delicious Apples Ginger Tapioca Pudding Big Night Fruit Cake Gooseberry & Danjou Pear Bread Pudding Cortland Apples Crumble White Eggplants and Chickpea salad General Geoffs Chicken Chicken Sausages with salt potatoes and sugar snap peas Potato Samosas with Mint Chutney & Madras Tomato Chutney
Baby Bok Choy & Ginger Rice Lychee, Shitake, Apple Salad Big Night Cornbread Belgian Cocoa Brownies Pear Eves Pudding Yellow Tomato, Lychee, Shitake, Apple Salad Roast Chicken Long Bean Salad with Mustard Vinaigrette Gold And Purple Carrots and Green Beans Roast Autumnal Vegetables in Ginger Syrup Crimson Beets, Apple, Mushrooms and Balsamic Onions Cinnamon Pork with Lingonberry BBQ on Field Green Roast Chestnuts, Cranberries, Chipolini Onions and Peppers Gooseberry and Fig Bread Pudding Apple and Orange Blossom Honey Crisp Roast Autumnal Vegetables With Rosemary And Thyme Curried Potato Salad Golden Beets, Caramelized Fennel And Leeks Pear Tomatoes, Yellow Peppers And Orzo, Lemon Garlic Vinaigrette Carrots, Parsnips And Chipolini Onions With Pickled Ginger Asian Pears And Cranberries California Tart New York State Macoun Apple And Bosc Pear Crisp Watermelon Squares And Pomegranate In Spice Syrup KH: Where do you shop for food in the dead of winter in Buffalo? GG: I shop at these stores for the Big Night food. Guercio is a wonderful old style food market that is a hidden gem in our town. They supply restaurants so they always have a great selection of produce and hard to find items. Best of all, the prices are very nice. Super Bazaar and Ni Hoowa are the real deal when it comes to getting authentic Indian and Asian food. And, Budway markets are a nice alternative to large supermarkets. They have the best butchery around. The prices are great and the quality is very good. They also make wonderful sausages, which is a hard to find anymore. Guercio & Sons Inc 250 Grant Street
Buffalo, NY 14213-1421 (716) 882-7935 Super Bazaar (Indian Food Market) 3218 Sheridan Drive Amherst, NY 14226-1907 (716) 835-4770 Ni Hoowa Supermarket (Asian Food Market) 3175 Sheridan Drive Amherst, NY 14226-1909 (716) 834-4315 Budwey's Kenmore Supermarket 416 Kenmore Avenue Buffalo, NY 14223 KH: Can you tell me about your current writing project that involves food? GG: I am currently working on a book-length childrens prose poem entitled Desserts Around the World. Once I realized that everyone in the world eats dessert, I began researching desserts and recipes and it was true, everywhere people live, they enjoy some form of dessert. The theme for the whole work is that people are the same all over, only very different. I am using the capitals of the world, a traditional dessert and a person with whom I am sharing the dessert as touchstones. It seems a wonderful vehicle to talk about the worlds people and countries using something everyone can agree on, sweets.
(Pictured above: Linh Dinh, Aaron Lowinger, & Geoffrey Gatza) ----------------------
Kaplan Harris is guest blogging on Tuesdays in January & February. His work appears in American Literature, Artvoice, Contemporary Literature, the EPC,
Jacket, and The Poetry Project Newsletter. He is also editing, with Peter Baker & Rod Smith, The Selected Letters of Robert Creeley for the University of California Press. He lives in Buffalo.
Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buzz at 8:00 AM Labels: Big Night, food, Geoffery Gatza, Kaplan Harris
6 comments:
Lemon Hound said... Um, how can I get an invite? I think that's what most people are thinking... 8:50 AM Nick said... Yeah, great looking spread. And a fun post. I just finished reading Linh Dinh's Blood & Soap the other week and loved it. Appreciate the head's up on his new book as well. 11:44 AM Russell said... I really don't want to screw up your new book, but I thought I had to tell you anyway that I don't eat dessert Geoffrey 1:40 PM -kaplan said... Sina, maybe a care package? Or you could always come to Buffalo. (My vote for the latter.) Thanks, Nick. I love that book & his others too. Last year I even taught a seminar "Borderless Bodies" (based on his book title) & thus made the last 100 years of writing culminate with Linh Dinh. Well, Russell. Not sure what to say. I mean, lots of essentialist definitions of the "human" are really ways of excluding one group or another. So I guess there are worse ways of excluding someone from humanity than based on an aversion to dessert. :-) 7:31 PM nikki reimer said...
Wow. All kinds of delicious. Thanks for this post....now I'm hungry. 7:36 PM Kent Johnson said... This is great to see. Geoffrey Gatza is a living American poetry treasure. I also think he may be the sweetest person, in person, of any poet I've met. He's also astonishingly generous, a quality not necessarily in surfeit within the field: His work, most of it, is devoted to others, without request or expectation of recompense. He has two cats, many culinary utensils, and a smoking addiction. When you are with him, he talks and talks and smokes and smokes, and it's never obnoxious, it's just pleasant. Kent 9:26 AM Post a Comment
Elvis-ational CA Conrad and Hearth-y Simon Pettet reading poems plus live music, video plus performance art by Kyle Butler plus Lychee, Shitake, Apple Salad, Big Night Cornbread and Belgian Cocoa Brownies. Scott Puccio's heartbreaking short films plus poetry by Torontonians Sam Kauffman, Rebecca Houwer and Thom Olsen plus Gooseberry and Fig Bread Pudding, Apple and Orange Blossom Honey Crisp, and Roast Autumnal Vegetables With Rosemary And Thyme. "Some Kind of Cheese Orgy," with media performance by Al Larsen plus short fiction by Ken Sparling plus Linh Dinh reading poetry plus Cheesy Big Night Cornbread and Bowl Full of Melted Nacho Cheese. Mmmm... And the poetry's pretty good, too!
many veterans, he added. They talk about the transformation of their former uniform into paper objects as a physical action, as a method to perform enact a way from one life to another peaceful life. I think this is a great way to find oneself after a military tour of duty. Uniforms are cut up, beaten in-to a pulp and formed into sheets of paper, with veterans using the transformative process of papermaking to reclaim their uniform as art and begin to embrace their experiences in the military. For Big Night, Gatza used his culinary talents to put together a lineup of winter comfort food, including pasta salad with parsley pesto, golden beets with pomegranates, snow crab with turnips and spinach, and cinnamon-roasted vegetables. For dessert apple crisp, strawberries with ginger cream and rice pudding. Gatza reflects on his own military background. Ive often found, when discussing this with other veterans, the lack of exit training when one leaves the military, he said. Thus an emotional vacuum is formed, in the mind and soul, thats not readily eased when one returns from a barracks to a picket fence. It took me years to understand that. Writing was my means of coming home. The Combat Paper Project moves on to Niagara County Community College on Monday through Feb. 11 and the Western New York Book Arts Collaborative, Feb. 7 to 13. lcontinelli@buffnews.com
Menus
Welcome Persian Flat Bread & Roast Garlic Salad Lychee, Shitake, Apple Salad Field Green, Tomato, Persimmon; Maple Mustard Vinagrette Vegetables Crimson Beets, Apple, Mushrooms and Balsamic Onions Green Beans, Yellow and Red Peppers Roast Autumnal Vegetables in Ginger Syrup Main Course Cinnamon Pork and Roast Chestnuts & Cranberries Lingonberry Stuffed Chicken Breast with Pear & Potato Pure Seared Sea Scallops on Brussels Sprouts & Bacon Dessert D'Anjou Pear Nestlerode New York State Apple and Saigon Cinnamon Crumble
Menu
"poetry is as good as chocolate / chocolates as good as poetry."
Welcome White Cornbread with Green Chilies Persian Flat Bread & Roast Garlic Butter Croissants Salad Bok Choy with Lotus Root and bamboo shoots Pasta Salad with Roasted Tomatoes and Basil Sweet Carrots, Roasted Tomatoes, Peppers with Gorgonzola Dinner Herbed Couscous with Lemon Roasted Chicken with Sweet Potatoes and Plums Spicy Tilapia served on Black Eyed Peas with Horseradish Raita Curried Potatoes and Peas with Ginger Syrup Green Beans with Fennel & Salsify Broccoli with Lychee and celery Dessert New York State Apple and Sweet Ricotta Bake Jasmine Rice Pudding with Coconut Strawberries and Blueberries Nesselrode Chocolate-Topped clairs Cookies and Candies
White Eggplants and Chickpea salad General Geoffs Chicken Pink Lotus Steamed buns with Hoison Sauce Chicken Sausages with salt potatoes and sugar snap peas Potato Samosas with Mint Chutney & Madras Tomato Chutney Baby Bok Choy & Ginger Rice Lychee, Shitake, Apple Salad Big Night Cornbread Big Pasta salad
Snacks: Fresh Cut Fruit Parmesan Crustini Asian Shrimp Chips Indian Fried Peas Black Pepper Banana Chips Indian Muruku Swirls
Dessert: Pink Fashion Mellows Rainbow Fennel Seeds Belgian Cocoa Brownies Pear Eves Pudding
Big Food Tomato And Pepper Penne Pasta Salad With Dijon Vinaigrette Moroccan Roast Eggplant With Cici Beans, Fennel, Herbs And Lime Roast Autumnal Vegetables In Ginger Syrup Red Cabbage Hot Italian Sausage Green Beans, Yellow And Red Peppers Chicken Pumpkin Curry And Brown Rice Golden Beets, Apple, Mushrooms And Balsamic Onions Cinnamon Pork And Roast Cranberries
Breads And Snacks Herbed Corn Bread; Cheese Crustini, Indian Naan, Spicy Puff Squares
Dessert Quince Bread Pudding With Yogurt Sauce Gooseberry And D'Anjou Pears Crumble Baked Apples With Raisins And Brown Sugar
Salads
Roast Autumnal Vegetables With Rosemary And Thyme Curried Potato Salad Golden Beets, Caramelized Fennel And Leeks Pear Tomatoes, Yellow Peppers And Orzo, Lemon Garlic Vinaigrette Carrots, Parsnips And Chipolini Onions With Pickled Ginger
Desserts
Chocolate And Blonde Pizzelles Pineapple And Guava Wafers An Assortment Of Fancy Biscotti Colorful Gumballs And Jaw-Breakers
Big Night Big Night Corn Bread Persian Flat Bread Yellow Tomato, Lychee, Shitake, Apple Salad Roast Chicken Long Bean Salad with Mustard Vinaigrette Gold And Purple Carrots and Green Beans Roast Autumnal Vegetables in Ginger Syrup Crimson Beets, Apple, Mushrooms and Balsamic Onions Cinnamon Pork with Lingonberry BBQ on Field Green Roast Chestnuts, Cranberries, Chipolini Onions and Peppers
Desserts Gooseberry and Fig Bread Pudding Apple and Orange Blossom Honey Crisp Assorted Butter Cookies
Just Buffalo
Big Night Menu
December 12, 2009
Big Food Alphabet Pasta Salad With Broccoli Rabe And Shrimp Yellow Tomatoes, Black Bean And Bacon Salad Purple Carrots, Fennel And Dried Cranberries Potatoes, Corn And Leek With Parsley Vinaigrette Roast Ginger Vegetables Golden Beets, Caramelized Fennel And Onions Indian Spiced Chicken On A Bed Of Delicious Apples
Breads & Snacks Tuscan Bread Maki Wrapped Sesame Crackers Melba Toasts & Roast Garlic
Desserts Assorted Italian Cookies Ginger Tapioca Pudding Big Night Fruit Cake Gooseberry & Danjou Pear Bread Pudding Cortland Apples Crumble
Snacks
Cheese Orgy With Crisps Big Night Cheesy Corn Bread
Main
Red Bliss Potato And Vine Ripened Tomato Salad Big Night Pasta Salad With Lemon Vinaigrette Sweet Potato, Green Beans and Fennel in basil syrup Golden Beets, Caramelized Onion, Lychee Parmesan & Parsley Sausage, Broccoli Rabe And Black Beans Jamaican Pork Loin With Cherry Mead Barbeque Sauce
Dessert
Jonathon Gold Apple Crumble Sugared Apple Cake Vanilla Trifle And Coffee Ladyfingers Cantaloupe, Pear And Papaya Salad With Golden Tangerine Syrup Classic Rice Pudding Assorted Cookies
Desserts
Deep Dark Chocolate Almond Brownies Assorted Crazy Cookies Sauted Bananas With Brown Sugar And Vanilla Yogurt Mango Tapioca Pudding Honeydew Melon, Lychee, Rambutan, Almonds And Vanilla Syrup Apple Crisp
Just Buffalo
Big Night Menu for Bill Berkson
Saturday March 20, 2010
Snacks Garlic Lavender Corn Bread Crescent Rolls & Traditional Butter Lamb Indian Chickpea Snacks Main Big Night Pasta Salad with a Parsley Vinaigrette Couscous With Tomato, Lemon And Fennel Curried Eggplant And Chickpeas With Roasted Peppers Yellow Carrot, Roast Beets with Merlot Onions Basil Pesto Tomato Salad On Field Greens Green And Yellow Squash Ribbons and Roasted Mushrooms Radish, Potato, Fennel and Dates with Parsley and Lemon Desserts Green Anjou Pear with Chestnut Cream and Yogurt Berry Rice Pudding California Tart with Banana, Papaya, Coconut and Lemon Cream Golden Apples and Gooseberry Crumble A Bunch of Crazy Cookies Jellybeans & Many Colored Peeps
Just Buffalo
Big Night Menu
for Jonathan Skinner
Saturday April 24, 2010
Snacks Spicy Big Night Corn Bread & Crescent Rolls Indian Chanachura Chickpea Snack Lemon Rice Stuffed Grape Leaves Main Big Night Pasta Salad Tomato Couscous, Lemon, Fennel, Sunflower Seeds, and Roast garlic Asparagus, Red Onion, Cabbage and Dried Cranberries Potato Samosa with Salsa Verde Basil Pesto, Courgette, Red and Yellow Tomato Salad Snow Peas, Parsnip, Caramelized Onion and Roasted Peppers Broccoli Rabe, Roasted Mushrooms and roasted fennel Green Anjou Pear with honeyed pecans and blue cheese Desserts Jasmine Rice Pudding with currents Fresh Strawberry Tart with Whipped Cream Macintosh Apple Oat Crumble A Bunch of Crazy Cookies Candies and other treats
Snacks Spicy Cornbread Nine Grain Crustini Cheesy Pop Corn Dinner Big Night Pasta Salad with White Peppers and Feta Wild Salmon with Cucumbers and Leeks Red Pepper Couscous with Dates and Caramelized Onions Homegrown Tomatoes, Zucchini and Lemon Vinaigrette Soba Noodle with Asian Carrots, Garlic and Ginger Curried Potato and Pea With Ginger And Leek Roasted Tomatoes with Black Bean, Hominy and Green Chilies Desserts New York State Apple Crisp Sponge Cake with Fresh Mission Figs, Cream and Ginger Honeydew Melon, Cantaloupes and Grapes Chocolate-Topped clairs Papaya Coconut Rice Pudding Assorted Fun Cookies and Mints
Dinner Big Night Pasta Salad With Tomato And Basil Mushroom And Cheese Ravioli With Mushrooms And Colorful Peppers Curried Potato And Pea With Ginger Syrup Black Beans And Hominy Autumn Chili Red And Golden Beets, Carrots With Walnuts And Blue Cheese Smoked Paprika Couscous With Dates And Tomato Roast Autumnal Vegetables Eggplant And Green Peppers With Balsamic Vinaigrette
Desserts NYS Cortland Apple Pie Chocolate Pumpkin Bread Pudding With Whipped Cream Chocolate-Topped clairs Traditional Raisin Cinnamon Rice Pudding Halloween Fun Candies And Creepy Crawlies
Dinner Big Night Pasta Salad With Tomato, Green Peppers And Basil Curried Potato And Pea With Ginger Syrup Roast Autumnal Vegetables With Sage And Basswood Honey Butternut And Acorn Squash, Leek And Cranberries Couscous With Dates, Tomato And Bacon Salmon With Leeks, Butter Beans And Golden Carrots Roast Onions, Roast Celery Fresh Cranberries Carrots And Mushrooms
Desserts Sauted Honeycrisp Apples And With Hot Cinnamon Syrup Red Quince And DAnju Pears Walnuts And Golden Raisins Chocolate-Topped clairs Rice Pudding With Lemon And Cranberries Thanksgiving Gingerbread Cookies And Chocolate Pretzels
Desserts Empire State Apple Crisp Strawberries and Blackberries with Ginger Cream Chocolate-Topped clairs Rice Pudding with Lemon and Cranberries Valentines Day Cookies and Candies
Snacks
Sage Corn Bread Indian snacks Steamed and Salted Edamame Butter Croissants
Dinner
Curried Potato and Peas with Ginger Syrup Penne Pasta Salad with Homegrown Tomatoes and Basil Ricotta Ravioli with Yellow Tomatoes and Sun Dried Tomato Pesto Butternut squash with mushrooms, tomatoes and roast onions Red, Yellow and Green Pepper sauted with Bacon and Spinach Golden and Red Beets, Celery with Purple Plums Maple Salmon with tarragon carrot strings and Fennel
Dessert
Rice Pudding New York State Apple Crisp Sponge Cake and Strawberry Yogurt and Glace Cherries Fresh Cantaloupe and Cranberries Chocolate-Topped clairs Fun Cookies, Meringues and Mints
Recipes
Caramelized Onions It is best to use a sweet onion for caramelized onions as it is the sugars that are cooking to form the dark color. Use Maui sweet onions or Georgia Vidalia onions for best results and flavor. To begin, peel the skin off of three sweet onions and discard. Cut onions in half and remove the stem. Slice in long strips from top to bottom of the onion. Place in a bowl until ready for the stove. Heat a saut pan with clarified butter and when hot, add in the onions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them around after a few minutes. When they are almost finished, add in a dash of Worcestershire sauce, one-tablespoon of balsamic vinegar, one-tablespoon of honey and one-tablespoon of Dijon mustard. Season the dish with salt, pepper and fresh ground nutmeg. Let this mixture cook down. Remove from the heat and let cool down and refrigerate until ready to use. Chianti Onions This dish consists of sweet onions braised in Chianti wine. They are sauted first then red wine is added and reduced to a thick syrup. They will become bright red, soaking in the wine and its entire grand flavor. It is best to use a sweet onion for Chianti onions, as it is the sugars that are cooking to form the dark color. Use Maui sweet onions or Georgia Vidalia onions for best results and flavor. To begin, peel the skin off of three sweet onions and discard. Cut onions in half and remove the stem. Slice in long strips from top to bottom of the onion. Place in a bowl until ready for the stove. Heat a saut pan with olive oil and when hot, add in the onions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them around after a few minutes. When they are almost finished, add in three cups of chianti wine. Season the dish with salt, pepper and fresh ground nutmeg. Let this mixture cook down. Remove from the heat and let cool down and refrigerate until ready to use. Balsamic Onions This dish is similar to Chianti onions only one uses balsamic vinegar rather than wine. This will be a very dark color, almost black, as the vinegar. There is honey added to make a sweet and sour flavor that is hard to resist. As above, is best to use a sweet onion for caramelized onions as it is the sugars that are cooking to form the dark color. Use Maui sweet onions or Georgia Vidalia onions for best results and flavor. To begin, peel the skin off of three sweet onions and discard. Cut onions in half and remove the stem. Slice in long strips from top to bottom of the onion. Place in a bowl until ready for the stove. Heat a saut pan with clarified butter and when hot, add in the onions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them around after a few minutes. When they are almost finished, add in a two cups of balsamic vinegar, cup of basswood honey, or other flavorful honey at hand,
and one-tablespoon of Dijon mustard. Season the dish with salt, pepper and fresh ground nutmeg. Let this mixture cook down. Remove from the heat and let cool down and refrigerate until ready to use. Sauted or Sweated Onions It is best to use a Spanish onions for sauted onions as they are more savory and produce a strong onion flavor that does well in this short and fast cooking. These onions have a warmth or a kind of directness to them so they are cooked on high heat for a short period of time until they just turn translucent. To begin, peel the skin off of three Spanish onions and discard. Cut onions in half and remove the stem. Slice in long strips from top to bottom of the onion. Place in a bowl until ready for the stove. Heat a saut pan with grape seed oil and when hot, add in the onions. Move them around a lot and when translucent, season with salt, black pepper and fresh ground nutmeg. Remove from the heat and let cool down and refrigerate until ready to use. Scallions Prepare the scallion for cooking: Cut off the brushy root ends of the scallions and give them a good washing. Cut off the top inch of the scallions. Peel the skin off of the scallion with a paper towel and discard. Sliced Scallions Using a sharp chefs knife so as to not bruise the scallions; cut them lengthwise in very thin slices; be sure to use both the white and green parts, as both are delicious. Chopped Scallions Using a sharp chefs knife so as to not bruise the scallions; cut them lengthwise in very thin slices; be sure to use both the white and green parts. Gather the scallions and continue to chop them until they are chopped very fine. Grilled Scallions Take the whole scallion and brush with olive oil; season with salt, black pepper. Place the scallions onto a very hot, clean grill. Let them cook on the one side until nice grill marks appear, then flip to the other side. Place them back onto the sheet pan and let them cool down and reserve for use in whatever dish they are called.
Chives Chives are long, thin and just beautiful. In most cases you will want to use the chive raw, so be sure to wash them and dry them with care. Using a sharp chefs knife cut the chives to the size desired, either small chopped pieces or inch long sticks. You can also use them as a wonderful garnish as is. The lithe green will make any buffet dish stand out.
Pan Roasted Chipolini Onions Chipolini onions are small onions similar to pearl onions, but these are more flat and squat than pearl onions. They are very sweet and match well with honey and balsamic vinegars. To peel the onions, heat them in a hot oven for a few minutes, this will make the skin blister a bit and the steam will loosen the skin. This makes for easy work. Take a paring knife and carefully remove the stem. To pan roast the chipolini onions, heat a saut pan with clarified butter and when hot, add in the onions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them around after a few minutes. When they are almost finished, add in some balsamic vinegar, honey and season with salt, pepper and fresh ground nutmeg. Let this mixture cook down until syrupy. Remove from the heat and let cool down and refrigerate until ready to use. Leeks Leeks have a very sophisticated onion flavor and set the entire tone of anything one can pair with it. They are grown in sandy areas and must be given an extra good washing before serving or risk getting grit into your dinner. There is a trick to washing leeks, and trick lies in the fact that leeks float. To begin with, take your leeks and trim off the tops and bottom roots. Slice the whole leek into half lengthwise. Flip the leek half onto the flat side and cut half moon slices that are a half-inch wide. Place a pot of sated water on the stove and get it ready to blanch the leeks. But while it heating to a boil, take the leeks and place them in a deep bowl and cover with cold water. Let them soak for a good while and poke them to remove any sand that may still remain. The sand will sink tot the bottom of the bowl while the leeks, now clean float on the top of the water. Carefully pull the clean leeks into another bowl making sure not to disturb the sand in the bottom of the water. Take the clean leeks to the boiling salted water. Place them in and give a good stir to make sure they all are covered. Let them cook for two minutes and drain into a colander and quickly place them into ice water to stop the cooking process and cool them down rapidly. This will give you a bright green color to the leeks. Drain from the ice water and be sure to squeeze out all of the water. Place them on a paper towel to further dry them out.
Pan Roast Fennel Fennel is one of my favorite aromatic vegetables. The fresh snap of the licorice and the light delicate leaves of the herblike tops make for one of the most versatile of flavorings. This dish uses the fennel, cut in strips and then lightly caramelized. Take the fennel and remove the stalks from the top. Set aside and cut off the fluffy herb top and chop finely. Save for later use in a different dish when called for. Return to the fennel and cut it in quarters. The root is large in the fennel so carefully remove it with a diagonal cut. Cut the fennel into strips and set in a bowl. To pan roast the fennel, heat a saut pan with clarified butter and when hot, add in the onions. Toss them in the butter and then let them sit in the heat without moving them very much. This will ensure that they begin to caramelize. Stir them around after a few minutes. When they are almost finished, add in 1 Tablespoon of sugar and season with salt, pepper and fresh ground nutmeg. Let this mixture cook down until the sugars caramelize and a slight syrup has developed. Remove from the heat and let cool down and refrigerate until ready to use.
Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotter ginger flavor. Put into a saucepan and mix with the sugar and white wine and bring to a boil. Cook for a half an hour on low heat until it becomes a nice syrup. Strain out the ginger and let the syrup cool. Refrigerate until ready to use. Vanilla Syrup 1 Cup Sugar 1 Cup Water Teaspoon Salt Juice of one lemon one vanilla bean Combine the sugar, water, salt, lemon and vanilla in a saucepan. Bring to a boil and let simmer for fifteen minutes. Take out the vanilla bean and set aside; you can place this bean in your sugar container to make a nice vanilla sugar. Garlic Basil Oil 1 Cup Garlic Oil 1 Cup Basil Oil Mix both oils together and let rest before serving so flavors can mingle. Balsamic Vinaigrette 1 Cup Garlic Oil Cup Balsamic Vinegar 1 Tablespoon Dijon Mustard 1 Tablespoon Roast Garlic 1 Teaspoon Geoffrey Grill Spice 1 Teaspoon Basswood Honey Whisk together all ingredients until an emulsion is formed. Refrigerate until ready to use. Parsley Vinaigrette 1 Cup Lemon Vinagrette Cup Parsley Pesto Mix the pesto and the vinagrette together and let rest before serving so flavors can mingle.
basil syrup 1 Cup Sugar 1 Cup Water Teaspoon Salt Juice of one lemon 1 Cup Basil 1 Teaspoon Whole Peppercorns Combine the sugar, water, salt and lemon in a saucepan. Bring to a boil and let simmer for fifteen minutes. Cool down the syrup and pulse in a food processor with the basil and peppercorns. Let sit overnight. Lemon Vinaigrette 1 cup good olive oil Cup lemon juice 1 Tablespoon Lemon zest 1 Teaspoon Geoffrey Grill Spice Whisk together all ingredients until an emulsion is formed. Refrigerate until ready to use. Lemon Garlic Vinaigrette 1 cup good olive oil Cup lemon juice Cup Roasted Garlic 1 Tablespoon Lemon zest 1 Teaspoon Geoffrey Grill Spice Whisk together all ingredients until an emulsion is formed. Refrigerate until ready to use. Mustard Vinaigrette 1 Cup Garlic Oil Cup White Wine Vinegar Cup Dijon Mustard or 1 Tablespoon grain mustard 1 Tablespoon Roast Garlic 1 Teaspoon Geoffrey Grill Spice Whisk together all ingredients until an emulsion is formed. Refrigerate until ready to use.
Tagine Spices 1 Tablespoon turmeric 1 Tablespoon ground coriander 1 Tablespoon ground ginger 1 Tablespoon ground cumin 1 Tablespoon black pepper 1 Teaspoon ground cinnamon 1 Teaspoon dried Lavender Place all spices into a small mixing bowl and store in an airtight tin until needed. Savory Cinnamon Spice 2 Tablespoon paprika 1 Tablespoon granulated garlic 1 Tablespoon ground cinnamon 2 Tablespoon chili powder 2 Tablespoon ground coriander 1 Tablespoon black pepper 2 Tablespoon ground cumin Tablespoon Cayenne Pepper 1 Tablespoon salt 1 Tablespoon brown sugar 1 Tablespoon Place all spices into a small mixing bowl and store in an airtight tin until needed. Geoffreys Grill Spice 2 Tablespoon Hungarian paprika 2 Tablespoon dark chili powder 1 Tablespoon ground cumin 1 Tablespoon ground coriander 1 Tablespoon salt 1 Tablespoon black pepper 1 Tablespoon English dry mustard
Place all spices into a small mixing bowl and store in an airtight tin until needed.
Autumn Medley
Roasted Red Quince 4 Quince 2 Cup Vanilla Sugar 1 Cup water 1 Teaspoon cloves 4 Cardamom pods 1 cinnamon stick 1 Tablespoon lemon juice 2 Apples Peel and quarter a ripe green quince. Using a paring knife, carefully remove the seeds and stem. Quinces are a very firm fruit, so please take care not to slip with the knife. Do not throw away the peelings as we will use them in the next step. In a saucepan combine the sugar, water, spices and lemon and bring to a boil. Add in the quince quarters and return to a boil. Turn off and let the fruit and syrup cool down. Place the quince quarters with the liquid in a buttered baking dish. Peel and grate the apple with a box grater and place the grated apple on top of quince halves. By doing this, the apple will protect the quince in the hot over and will not dry out and discolor. Place the baking dish in a 275F oven for forty minutes.
Roast Beets There are many ways to cook a beet, but roasting is very simple, not messy and the end result is delicious. Simply take the red or yellow beet and give it a good wash. Trim off the root end, leaving the skin on, place in a large bowl. Toss with garlic oil, salt, black pepper and nutmeg and place on a baking sheet. Place into a 425-degree oven and roast until they are soft on the inside. To test this is the same as testing a baked potato by piercing the beet with a fork and if it is soft inside, it is done. Be sure that the larger beets are cooked all the way through, if they are not itll be a colorful mess, as the raw beet will turn black and taste awful. So be sure your beets are cooked all the way through. When done, let them cool on their sheet pan. Peel the beets with a paring knife and cut into large slices or a large cubes.
Crispy Thyme Mushrooms Mushrooms are very easy to cook, but often, if not cooked properly they can be mushy, soft and can ruin a fine meal. To cook them properly, you need a saut pan with a good amount of olive oil set at high heat. When the oil begins to smoke, add in your sliced or whole mushrooms. Let them sit so they can caramelize, there are a lot of sugars in mushrooms, and if you let them, they will get crispy. Some mushrooms absorb oil while cooking so be sure to have enough oil so they cook and not simply burn in the pan. Add fresh chopped thyme, salt, black pepper and nutmeg. Toss the mushroom a bit so all sides cook evenly. When done, place on a sheet pan lined with paper towels. When they cool, they will release the oil they took in while cooking. Let this pool on the pan with the brown mushroom juices and save for a later use. This is really great tasting oil now and will be great for the vinaigrette or for use in a couscous. When the mushrooms cool, set until ready to use. Roast Tomatoes Preheat an oven to 250 degrees. Place roasting rack on top of a sheet pan. Take your tomatoes, remove the stem end and slice in half. Set the tomato halves, skin side down, on the rack. Brush with garlic oil, or plain olive oil and season with salt, black pepper and fresh thyme. Place the tomatoes in the oven and roast slowly for four hours. When done remove from the oven and set aside for use. Curried Potato Take two pounds of red potatoes and give them a good wash. Place in a pot and cover with salted water. Boil the potatoes until they are soft. To test this, pierce the potato with a fork and if it is soft inside, it is done. Drain the potatoes and let cool down for at least two hours. When the potatoes are cool, leave the skin on and cut them into small pieces. Heat a saut pan and place in three or four ounces of butter and while it is melting add in two tablespoons of madras curry powder and two teaspoons of garam masala. Let the spices cook in the butter and when they are toasted add in the potatoes. Let the potatoes cool in the spices and butter until golden and crispy. Add in two cups of fresh or frozen peas and let them slowly cook together and remove from heat. Let this cool on a baking sheet. Add in one cup of caramelized onions. Toss this mix together and add fresh chopped mint, coriander, salt, black pepper and nutmeg. Cover this dish fresh squeezed lemon juice and one cup of ginger syrup, add more if desired. To finish the dish, place each of the above items, in their own colorful section of a larger serving plate, in other words, do not toss together. Drizzle with Ginger Syrup and fresh ground black pepper.
Cook the dried pasta in a large pot filled of boiling water. Be sure to salt the water, this will help flavor the pasta while it cooks. Cook the pasta for 8 to 12 minutes, until it is done. For a pasta salad you will want it just past to Al Dente stage, firm but not too crisp. Cool down the pasta in ice-cold water, drain and shake off any excess water. Lightly toss the pasta with olive oil and place in a container. Combine the rest of the ingredients on top of the cold pasta and serve.
Take two pounds of red potatoes and give them a good wash. Place in a pot and cover with salted water. Boil the potatoes until they are soft. To test this, pierce the potato with a fork and if it is soft inside, it is done. Drain the potatoes and let cool down for at least two hours. When the potatoes are cool, leave the skin on and cut them into small pieces. Heat a saut pan and place in three or four ounces of butter and while it is melting add in two tablespoons of madras curry powder and two teaspoons of garam masala. Let the spices cook in the butter and when they are toasted add in the potatoes. Let the potatoes cool in the spices and butter until golden and crispy. Add in two cups of fresh or frozen peas and let them slowly cook together and remove from heat. Let this cool on a baking sheet. Add in one cup of caramelized onions. Toss this mix together and add fresh chopped mint, coriander, salt, black pepper and nutmeg. Cover this dish fresh squeezed lemon juice and one cup of ginger syrup, add more if desired. Ginger Syrup 1 cups of sugar 2 Ounces ginger cup white wine Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotter ginger flavor. Put into a saucepan and mix with the sugar and white wine and bring to a boil. Cook for a half an hour on low heat until it becomes a nice syrup. Strain out the ginger and let the syrup cool. Refrigerate until ready to use.
Rhubarb Crumble
Cup butter 1 Cup Sugar 3 Cups flour Teaspoon salt cup flour Teaspoon salt 1 Cups Sugar 4 Cups rhubarb In a saucepan melt butter. In a large mixing bowl combine the sugar, salt, and flour. Add the melted butter and lightly mix to form a crumbly dough. Set aside half of the dough. With the remaining dough line the bottom of 9-inch tart pan. Wash the rhubarb well and remove any leaves, and cut into one-inch pieces. In a large mixing bowl mix the flour, salt, sugar and mix well. Add the rhubarb and toss well, covering the rhubarb well. Place in tart pan with the crust and pack in well. Sprinkle remaining crust lightly on the top. Bake in a preheated oven 350 degrees F. for about an hour. Decorate with powdered sugar serve warm. Vanilla ice cream goes very well with this dessert.
Preheat the oven to 325 degrees Fahrenheit. Wash the plantains but do not peel them yet. Heat up a pot of water and add the plantains with their skin still on. Let the water come to a boil and cook for 15 minutes. Drain and remove the plantains from the water and let them cool down. Peel the plantains just like you would a banana and slice them lengthwise into strips. You can get about five or six strips per plantains. They will be soft enough to roll now, so take a slice of plantain and roll it on up and lay them in a buttered baking dish. In a small saucepan, melt the butter and brown sugar together. Combine the lime juice with the honey and add to the melted butter. Then pour the honey lime butter over the rolled up plantains. Roast in the preheated oven for 20 minutes. Halfway through roasting, open the over and spoon the honey liquid over the plantain rolls. They will be done when the rolls are a nice golden color. Serve in an ice cream dish with a scoop of your favorite vanilla ice cream and garnish with a fresh sprig of mint.
Bojo
The cassava, also know as yucca is native to South America. 2 cups grated coconut 4 cassava tubers, peeled and grated cup of raisins 7 oz sugar 3 eggs 4 oz butter 1 cup milk 1 teaspoon salt 2 teaspoons vanilla 1 tablespoon cinnamon
Peel the cassava tubers and grate. Place in a large mixing bowl and mix with the grated coconut. Add the raisins, cinnamon and salt. Beat eggs and sugar together in a large mixing bowl until it is light, fluffy and a light lemon color. Melt butter in a saucepan and add to the egg and sugar mix with the milk and vanilla. Beat the mix together until all is smooth and then add to the cassava coconut mixture. Butter the inside of baking dish and pour in mixture. Bake in a preheated oven 350 degrees for about an hour.
To make kumquat puree, cut in half and remove seeds. Place fruit in a food processor and pulse until it is the smooth puree. Add the olive oil and pulse a few times to blend well. Place mix in a large mixing bowl. In an oven lightly toast the almonds until they are a golden brown. Let them cool down and place in a food processor and grind coarsely into a light flour. Peel the mango and carefully remove the fruit from the large pit. Cut the mango into a small dice and set aside to mix into the batter. With an electric mixer, beat eggs until very light lemon colored and thick. Continue beating, gradually adding Sugar. Sift together flour and baking powder. Stir in egg mixture. Gently fold in kumquat puree, nuts, and mango. Pour batter into lightly oiled 9-inch spring-form pan, bake in a preheated 350 F. oven for 1 hour or until the tip of a knife gently inserted into the middle comes out clean. Cool on rack completely, then remove the sides of spring form pan. Garnish with fresh kumquats and powdered sugar.
Pumpkin Fritters
Ingredients: 2 cups boiled mashed pumpkins (Use either fresh or canned pumpkin) cup sugar 1 egg 1 Teaspoon vanilla 1 Teaspoon cinnamon 1 Teaspoon nutmeg Teaspoon salt 1 cup flour cup water 1 Quart Peanut oil for frying Powdered sugar for dusting
Combine the pumpkin, sugar, egg, vanilla, spices, salt, flour and water in a large mixing bowl and beat until smooth. Heat oil in deep pot until it reaches 325 degrees F. Drop spoon size of the batter into the hot oil. Fry until the fritters become golden brown. Remove from the oil and place on a paper towel to cool down. This will soak up the extra oil. Dust with powdered sugar and serve warm.
Takihi
This dish is kind of custard that is traditionally baked in an outside earthen oven called and umu. An umu uses rocks, heated with fire, as the heat source for the oven. Food items like, fish, pork or taro are wrapped in banana leaves or aluminum foil and stacked with the hot rocks. The food is then left to cook for a few hours until it is finished. This recipe calls for a normal inside oven. Ingredients: 4 taro roots peeled, and sliced thinly 2 Papayas, thinly sliced 14 Ounces Cream of Coconut Slice the taro lengthwise to get long thin strips. Peel the papaya and cut in half. Using a spoon remove the black seeds and throw away. In a buttered baking dish place alternating layers of taro root and papaya. Repeat this process until you have, four or five layers. Cover with coconut cream. Just as a note: coconut cream is not the same as coconut milk. Coconut cream is a mixture of coconut pulp and sugar and is readily obtainable canned. Bake in a preheated oven 350 degrees for about an hour.
In a large mixing bowl beat the egg whites and corn flour together. Add in the vinegar and vanilla and continue mixing. Slowly add the sugar into the egg vanilla mixture. Continuing beating the mix on a high speed until soft peaks form. Place a non-stick baking mat on a baking sheet. Spread mixture in a circle about 2-3 inches deep. Place the baking sheet in a preheated 300 degree F. oven. Turn the oven off and bake for 1 hours. Leave in oven until it is completely cool. Melt the chocolate and decorate the Pavlova. Sprinkle the macadamia nuts on the melted chocolate and let sit for until the chocolate sets. Place a large dollop of whipped cream on the top of the Pavlova just before serving.
In a large pot combine the coconut milk, water, evaporated milk, eggs, sugar and bananas. Stir over medium heat for five minutes until it begins to simmer. You can use 2 cans of Coconut milk for this recipe, or refer to the recipe in the back of the book. Add the semolina to the milk mixture and continue stirring until the mixture thickens. Add the butter and continue to stir. Remove from heat and pour the mix into a nonstick baking pan. Bake in a preheated oven 350 degrees F. for about an hour. Mix the honey with the poppy seeds. Remove from the oven and sprinkle the poppy seed mix on top the cake. Let cool down and serve the next day.
Peking Dust
Peking dust is a delicious Chinese sweet. It is made from ground chestnuts and sugar and served with whipped cream. It is called dust as chestnuts are rather crumbly and have an excellent texture in the mouth.
2 pounds fresh chestnuts Cup sugar Teaspoon salt 1 Teaspoon nutmeg Cup Sugar 1 cups heavy whipping cream 3 Tablespoons caster sugar 1 Teaspoon vanilla Using a paring knife carefully cut an X on the flat side of each chestnut. Place in a large pot, cover with water. Add a Cup sugar to the water and bring to a boil. When it boils reduce the heat to a simmer and cook for 45 minutes. Drain the chestnuts and cool on a cookie sheet. Once they are cool, remove the shells, making sure to remove all of the brown inner skin. Using a food processor, grind the chestnuts into a fine powdery consistency. Add the salt, nutmeg and a Cup of sugar and stir until it is well mixed in. Mix together the cream, sugar and vanilla in a mixing bowl. Whip the cream to the desired thickness you like. Serve the Peking Dust as one dessert large in a trifle bowl, or as single servings in a dessert bowl. Top with whipped cream and nutmeg sugar.
In an oven lightly toast the almonds until they are a golden brown. Let them cool down and place in a food processor and grind coarsely into a light flour. In large mixing bowl mix the almond flour with the flour, sugar, cinnamon. Take the citrus fruit and grate the outer skin to remove the zest, and then add to the flour. Make a well in the middle, pushing the flour up on the sides of the bowl. Pour enough orange flower water in the well to form dough. Knead lightly until well mixed and shape into ovals, approximately 6 inches long, 2 inches wide and 1 inch thick. Place the cakes on non-stick cookie sheet making sure to give them some space between each cake. Bake in a preheated oven 375 degrees F. for about 20 minutes. When they come out of the oven brush with honey and sprinkle with the sliced almonds.
Put flour into a large mixing bowl and make a well in the middle, pushing the flour up on the sides of the bowl. Mix the yeast, sugar, and lukewarm milk together and let the yeast bloom. Add the salt, melted butter and beaten egg. Mix this all together and Pour into the flour and knead into a smooth dough. Cover the dough with a damp towel. Let the dough sit to rise for 40 minutes. Cut the Damsons plums in half, and carefully remove the pit. Punch down the dough and spread into a non-stick baking dish, making sure to form the edges. Place the plums on the dough in a circular pattern and sprinkle with sugar. Bake in a preheated oven 350 degrees for about 30 minutes. Sprinkle with powdered sugar before serving.
2 Cup Fresh Pineapple, Cut In Large Dice 1 Cup Cantaloupe, Cut In Large Dice 1 Cup Honeydew melon, Cut In Large Dice 1 Cup Strawberries, Sliced. 1 cup Blueberries 1 Cup Canned Lychee Nuts 2 Tablespoon sugar 1 Teaspoon nutmeg 1 Cup Sugar 1 Cup Water Teaspoon Salt Juice of one lemon one vanilla bean Prepare the fruit and place into a large mixing bowl. Sprinkle with the 2 Tablespoons of sugar and nutmeg. Stir the fruit and let sit while you make the syrup. To make the syrup, combine the sugar, water, salt, lemon and vanilla in a saucepan. Bring to a boil and let simmer for fifteen minutes. Take out the vanilla bean and set aside; you can place this bean in your sugar container to make a nice vanilla sugar. Pour the hot syrup directly over the fruit. Toss well to cover all the fruit and place in a refrigerator to chill for at least an hour. Serve in a large trifle bowl with the syrup. Decorate with whipped cream if desired.
In a saucepan melt butter. In a large mixing bowl combine the sugar, salt, and flour. Add the melted butter and lightly mix to form a crumbly dough. Set aside half of the dough. With the remaining dough line the bottom of 9-inch tart pan. Wash the rhubarb well and remove any leaves, and cut into one-inch pieces. In a large mixing bowl mix the flour, salt, sugar and mix well. Add the rhubarb and toss well, covering the rhubarb well. Place in tart pan with the crust and pack in well. Sprinkle remaining crust lightly on the top. Bake in a preheated oven 350 degrees F. for about an hour. Decorate with powdered sugar serve warm. Vanilla ice cream goes very well with this dessert.
Sfouf
2 cups semolina flour 1 cup flour 1 teaspoon turmeric 1 teaspoon nutmeg 1 teaspoon baking powder 1 cup butter, melted 1 1/3 cups sugar, 1 cups milk cup water cup slivered almonds
In a large mixing bowl, combine semolina, flour, turmeric and baking powder. Stir to combine well. Make a well in the middle, pushing the flour up on the sides of the bowl. In another mixing bowl, combine the melted butter, sugar, milk and water. Add to dry ingredients and stir to make a paste. Pour batter into nonstick baking dish and sprinkle with almonds. Bake in a preheated oven 350 degrees F. for 35 minutes or until golden brown. Set on a rack to cool serve with a cup of coffee or tea.
Poke
Pronounced as Po-kay, this is an island favorite. It is basically baked banana custard that is traditionally baked in an outside earthen oven called and umu. In this recipe you will cook it in a normal oven. This is not a dessert really, but you can eat it that way if you like. Normally poke is served with roasted meats. 10 bananas 2 Cups water 2 Tablespoon granulated sugar 1 Cup milk 2 cups arrowroot 1 cup cream of coconut
Peel the bananas and place them in large mixing bowl and mash. Place them into a large pot along with the water. Bring to a boil and cook for 30 minutes, or until the bananas take on a purple or deep pink color, if needed add more water. Remove from the heat and let cool. Mash the bananas into the water until smooth. Dissolve the arrowroot and sugar in the milk and add to the banana mixture. Mix well then pour into a butter nonstick baking dish. Bake in a preheated oven 350 degrees F. for 35 minutes or until set and golden brown. Remove from oven cool and remove from baking dish. To serve poke, cut into squares and place in a bowl. Pour the cream of coconut milk over the poke and serve.
Canjica
Canjica is a classic Sao Tomean dessert, which is a pudding, made from the starch from green maize. This syrup is thickened with eggs and flavored with a cinnamon stick. Green maize might not be in your local shop, but can be found in specialty shops and online.
2 pounds green maize 1 quart water 2 Cups sugar 1 stick cinnamon 6 eggs, beaten
Crush the maize with a mortar and pestle and add to pot of boiling water. Boil the maize for a few minutes. The liquid from this stew is what we will use for the recipe. Drain the liquid into a large mixing bowl and discard the maize. Add the sugar to the liquid and return to the pot. Add the cinnamon stick and bring to a boil. Cook the liquid until it thickens, forming pear-like drops when dripping from a spoon. Let the syrup cool down a bit. And on a very low flame add the beaten eggs to the syrup. Be sure to beat vigorously or it will scramble. Cook until it thickens. Serve warm in a dessert glass with whipped cream.
Honduran Buuelos
6 cups flour 1 Teaspoon Sugar 1 Teaspoon baking powder 1 egg 2 Tablespoons melted shortening 1 cup water 1 Tablespoon cinnamon 2 Tablespoons sugar Peanut oil for frying
In a large mixing bowl sift the flour, baking powder and sugar together. Make a well in the middle, pushing the flour up on the sides of the bowl. In a small bowl mix the egg and shortening together. Pour this into the flour and mix together. Slowly add the water until it forms a stiff dough. Cover and let rest for 20 minutes. Cut the dough into 2 inch pieces, and roll into small balls, then flatten into small cookie shapes. Let them sit for 10 minutes. Heat the peanut oil to 350 degrees F. in a heavy pot. Carefully place the buuelos into the hot oil. Fry until the buuelos become golden brown. Remove from the oil and place on a paper towel to cool down. This will soak up the extra oil. Dust with cinnamon sugar and serve warm and crisp.
Peel the oranges, section and cut into 1/2 inch pieces. Place the oranges in a large mixing bowl, add the dates, peanuts and brandy. Cover and refrigerate for an hour. Using a paring knife carefully core each apple, making a inch hole all the way through the apple. Stuff the apples with oranges Congo. Place apples on a buttered nonstick baking dish and cover with aluminum foil. Bake in a preheated oven 350 degrees F. for about an hour.
Remove the leafy top of the pineapple and peel. Quarter the pineapple and remove the inner core from the four pieces. Cut in 1-inch slices put in a large mixing bowl and dust with sugar. Cover the pineapple with port wine and refrigerate for six hours. Check on the pineapple and give a stir every now and again. Serve in dessert bowls and garnish each dish with the cashew nuts. You can also put a dollop of whipped cream on top if desired.
8 Bananas 1 Egg, Beaten 2 Tablespoons Orange Juice Cup Bread Crumbs Cup Vegetable Oil Cup Sour Cream 2 Tablespoon Brown Sugar
Peel the bananas in three uniformly diagonal pieces and set aside. Beat the egg with the orange juice in a large mixing bowl. Dip the bananas in the mixture and then into the breadcrumbs. Be sure to cover the bananas with the crumbs. In a saut pan heat up the oil and carefully add the bananas. Remove from the pan when they begin to brown. Place the bananas on a non-stick cookie sheet and bake in a 350 degree oven for 5 minutes. Mix the sour cream with the brown sugar and place a dollop on each plate. Place three pieces of banana on top of the cream and serve.
Let the butter come to room temperature and place in a large mixing bowl. Cream together the butter and sugar with a mixer. Slowly add the eggs one at a time, making sure to incorporate it into the mix before adding another. Gradually add flour. Take the lemon and grate the outer skin to remove the zest; add to the batter. Put the batter in a non-stick baking dish and bake in a preheated oven 350 degrees F. for about 30 minutes.
Coat the inside of 2 clean coffee cans with nonstick cooking spray. In a small saucepan, combine coffee, raisins, and baking soda. Bring to a boil and cook for 2 minutes. Remove from the heat and cool. Let the butter come to room temperature and place in a large mixing bowl. Cream together the butter and sugar with a mixer. Slowly add the eggs one at a time, making sure to incorporate it into the mix before adding another. Add the vanilla and cinnamon and continue to mix. Gradually add in the flour, coffee raisin mix, and the walnuts into the batter. Pour half of the batter into the prepared coffee cans. Place the cans on a cooking tray and bake in a preheated oven 350 degrees F. for about an hour. Remove from the oven and cool. Slice and serve with a dollop of whipped cream and cinnamon sugar.
Cut the ends off the honeydew melon and carefully remove the skin. Then cut the whole melon in half and scoop out the seeds with a spoon. Slice the melon half in long sections and arrange on a nice large serving platter. Take the lime and grate the outer skin to remove the zest; and juice the lime. Gather up as much pulp of the lime as you can and in a small bowl. Mix with the sugar and spoon over the melon. Chill for an hour and serve.
Ngalax
This delightful dessert is basically couscous mixed with peanut butter and baobab fruit juice. The baobab fruit comes from the baobab tree that are some of the largest, strangest trees to live on the planet. They are very large trees that are found in Australia, Africa or Madagascar. Most live over 500 years and some trees in Africa are believed to be 5000 years old. Their trunks are very large and have wild twisted branches that bear furry fruit. Baobab fruit juice, called bouye; it might not be in your local shop, but can be found in specialty shops and online. If baobab fruit or the juice is not available you can use any juice you like. I recommend canned tamarind juice, but pineapple is a fine second choice.
3 cups cooked karaw (millet couscous) 1 Tablespoons butter 4 cups bouye (baobab fruit juice) 1 cup smooth Peanut butter 2 cups Sugar 1 Teaspoon vanilla 1 Tablespoon orange-flower water 1 Teaspoon nutmeg 1 Teaspoon cinnamon 1 cup of Raisins Steam or cook couscous. Stir in butter and cool in the refrigerator. In a large mixing bowl combine the fruit juice and peanut butter and heat over a low flame. Add in the sugar, vanilla, nutmeg, cinnamon and orange water. Mix until peanut butter melts and remove from heat. Refrigerate until ready to serve. When ready to serve, in a large serving bowl mix together the couscous, sauce, and raisins. Sprinkle with sugar and garnish with sprigs of mint.
Baseema
This yogurt based coconut cake is sure to quickly become a favorite dessert. It is soaked in lemon syrup and it is sweet with a splendid moist texture. 5 eggs 1 cup sugar cup butter, melted 16 Ounces yogurt 2 Teaspoons baking powder 2 cups flour 1 Teaspoon vanilla 1 cup of shredded coconut 2 cups of sugar Juice and zest of 1 lemon 1 cup water
With an electric mixer, beat eggs until very light lemon colored and thick. Continue beating, gradually adding Sugar, butter, vanilla and yogurt. In another mixing bowl, mix together the flour, coconut and baking powder. Gradually add into the egg mixture and mix until smooth. Spread mixture onto buttered non-stick cake pan. Bake in a preheated oven 350 degrees F. for 40 minutes. Take the lemon and grate the outer skin to remove the zest; then cut in half and squeeze out the juice into a saucepan. Mix with the sugar and water and bring to a boil. Cook for a half an hour on low heat until it becomes a nice syrup. Pour the hot syrup evenly over cake and let soak in well before serving.
Karask
This is wonderful carrot cake that is served warm with a cranberry cream. Cup Carrots, grated 1 Tablespoon butter 1 egg Cup Sugar 16 Ounces sour cream 4 Ounces butter, melted 1 Cup whole-wheat flour 1 Cup barley flour teaspoon baking soda 1 teaspoon salt 1 Cup plain yogurt Cup Sugar Cup Cranberries 1 Cup heavy whipping cream
Peel the carrots and the carefully grate the carrots; pat dry with a paper towel. Melt the tablespoon of butter in a pan and cook the carrots. In a large mixing bowl sift together the flours, salt and baking soda. In a separate mixing bowl beat eggs with an electric mixer, until very light lemon colored and thick. Continue beating, gradually adding Sugar. Stir in the sour cream and melted butter. Slowly add the flour to the egg mixture. When the flour is a smooth batter, fold in the carrots. Pour the whole mixture in a buttered non-stick baking dish and bake in a preheated oven 350 degrees F. for 40 minutes. Place the cranberries and sugar in a food processor. Pulse until it they are crushed. Add in the yogurt and beat for a few minutes more. Pour in the heavy whipping cream and pulse until the cream becomes light and fluffy. Slice the warm karask and serve on dessert plates with a spoonful, or two of the cranberry cream on top.
Pudim De Queijo
l lb. soft goat cheese 1 cups Sugar 2 cups water Juice and zest of 1 lemon 12 egg yolks 4 egg whites
With your fingers crumble the goat cheese and set aside. Take the lemon and grate the outer skin to remove the zest; then cut in half and squeeze out the juice into a saucepan. Mix with the sugar and water and bring to a boil. Cook for a half an hour on low heat until it becomes a nice syrup. Remove from heat and stir in the goat cheese and mix well. Separate the eggs and place the yolk and whites in different mixing bowls. With a mixer and beat the egg yolks until light and fluffy. They will be a light lemon yellow when they are done. Whisk the egg whites in a copper bowl until to a stiff peak develop. Fold together the cheese, egg yolk and egg whites together. In a large souffl ramekin, coat the insides with butter and sprinkle with sugar. Pour in the mixture into the ramekin and set in a larger tray filled with water. Bake in a preheated 350 degrees F. oven for about an hour. Remove and cool. Decorate with powdered sugar.
Put the gelatin in a small bowl and bloom in a cup of hot water. Separate the eggs and place the yolk and whites in different mixing bowls. With a mixer and beat the egg yolks until light and fluffy. They will be a light lemon yellow when they are done. Whisk the egg whites in a copper bowl until to a stiff peak develop. In a saucepan pour in the milk and the sugar, do not stir. Slowly bring the milk to a boil. Add the gelatin mix and bring back to a boil. Remove from heat and let cool. Add in a slow stream to the egg yolks while beating vigorously. Fold this into the egg whites very gently. Pour into a clean custard mold and chill. It will be firm in an hour. When you are ready to serve turn out onto a serving platter. Decorate with sliced strawberries and whipped cream.
Take the warm coffee and pour over the raisins, currents, almonds, lemon citron, egg and let sit. In a separate large mixing bowl combine the flour, spices and baking soda and blend together. Make a well in the middle, pushing the flour up on the sides of the bowl and blend in the fruit. 3 cups flour Cup butter, room temperature Pinch of salt teaspoon baking powder Cold water
Cut the dough in half and roll out each half the dough separately. Line the bottom of a non-stick cake pan. Brush the top part of the dough with water. Take the other half of the rolled out dough and place on top and crimp together. Bake in a preheated oven 350 degrees F. for about 3 hours.
Sabayon
6 egg yolks Cup sugar c marsala wine 1 Teaspoon cinnamon 1 Teaspoon nutmeg Cup cake crumbs Cup pistachios Cup dried cherries Cup sultana (yellow raisins) 2 Tablespoon marsala wine. Separate the eggs and place the yolk and whites in different mixing bowls. Save the egg whites for another use. With a mixer and beat the egg yolks until light and fluffy. They will be a light lemon yellow when they are ready to add the sugar. Add the sugar and place the bowl over a pot of boiling water and continue to stir. Add the marsala wine and keep stirring. Continue to cook the egg wine mix over the hot water until the eggs begin to thicken. When the mixture is done it will be thick and creamy. Mix the cake crumbs, pistachios, dried cherries and sultanas in a small mixing bowl. Add the marsala wine and mix together. To serve, spoon the fruit mix into dessert glasses. Ladle the sabayon into the glasses and serve immediately.
Bachelor's Buttons
These light brown cookies are small and sweet with a light flavor of almonds. 2 cups all-purpose flour teaspoon salt 1 teaspoon baking soda 3/4 cup Butter 1 cup brown sugar 1 egg 1 teaspoon almond extract
In a large mixing bowl sift together the flour, salt and baking soda. In a separate bowl, add the butter and brown sugar and using a mixer cream together until smooth. Beat in the egg and almond extract. Stir in the flour mix until blended. Let the dough sit for 10 minutes. Roll into small balls about the size of a marble; toss in sugar. Place the rolled cookies on non-stick cookie sheet making sure to give them some space between each cookie. Bake in a preheated oven 350 degrees F. for about 10 minutes. Remove from oven and cool on a wire rack.
Put flour into a large mixing bowl and make a well in the middle, pushing the flour up on the sides of the bowl. Add the sugar, milk, salt and vanilla. Mix until smooth. Separate the eggs and place the yolk and whites in different mixing bowls. With a mixer and beat the egg yolks until light and fluffy. They will be a light lemon yellow when they are done. Whisk the egg whites in a copper bowl until to a stiff peak develop. Fold together the batter, egg yolks and egg whites together. Pour the batter onto you heated non-stick waffle iron. Leave the top open until a few bubbles form on the top of the batter. Close the waffle iron and finish cooking the waffle. When the gaufre is golden brown, remove from the iron with a form and dust with powdered sugar. You can also serve with whipped cream and strawberries.
Firnee
In Afghanistan this cardamom pistachio custard is always a nice treat. It is very easy to prepare and is a real comfort no matter what time of day it is.
Cup cornstarch 4 cups milk 1 cups sugar 1 Teaspoon ground cardamom finely ground pistachio and raisins to garnish
Mix the cornstarch into a small amount of milk, and mix until smooth. Set aside. In a saucepan heat the milk and sugar until it is hot. Add in the diluted cornstarch and stir continuously until thick. Cook for five minutes making sure that there are no lumps. Pour out of pan through a strainer into a bowl to remove and lumps. Serve warm in dessert glasses. Garnish top with raisins and pistachios and a dollop of whipped cream.
Rujak Brunei
This is a wonderful fruit salad. It is sweet and spicy, hot from chili peppers and cool from cucumbers. It also features carambola, also known as star fruit, because when cut makes a five-pointed star, thus the name. It is a beautiful looking, tasty salad.
2 Cucumber, Sliced Thin 2 Apples, Sliced Thin 1 Cup Jicama, Sliced Thin 1 Carambola, Sliced Thin 2 Bartlet Pear, Sliced Thin 2 Cups Pineapple, Diced 1 Cup Papaya, Diced
Cup dry roasted peanuts 1 hot red chili, seeded cup brown sugar 2 tablespoon tamarind paste, 1 cup water 1 cup ginger syrup 1 small banana In a large mixing bowl mix the cucumber, apple, jicama, carambola, pears, pineapple and papaya. In a food processor add the peanuts, chilies, brown sugar, tamarind paste, water, ginger syrup and banana and pulse several times to blend. Pour over the fruit and chill for an hour and serve.
Ginger Syrup
1 cups of sugar 2 Ounces ginger cup water Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotter ginger flavor. Put into a saucepan and mix with the sugar and water and bring to a boil. Cook for a half an hour on low heat until it becomes a nice syrup. Strain out the ginger and let the syrup.
2 cups heavy whipping cream 1 cup sugar 12 Ounces Lady fingers (1 whole package) 8 eggs 3 Ounce crystallized ginger
Finely chop the crystallized ginger and place in a small saucepan. Add the sugar and cream. Bring to a boil. In a large mixing bowl crumble down the lady fingers; pour the cream over the cookies. Pour in the pudding in a buttered non-stick baking dish, cover and bake in a preheated oven 350 degrees F. for about an hour. Remove from oven and cool. Make the ginger syrup while the pudding is baking. Ginger Syrup 2 cups of sugar 4 Ounces ginger 1 cup water Do not peel the ginger, but roughly cut into 1-inch pieces. Cut smaller if you prefer a hotter ginger flavor. Put into a saucepan and mix with the sugar and water and bring to a boil. Cook for a half an hour on low heat until it becomes a nice syrup. Strain out the ginger and pour the hot syrup evenly over pudding and let soak in well before serving.
Beat eggs and sugar together in a large mixing bowl until it is light, fluffy and a light lemon color. Add in the almond oil mix well. Slowly add in the flour while stirring, when a dough forms add in the almonds. If the dough is still stiff do not add water, add more beaten eggs. Turn the dough out onto a surface floured with rice flour. Roll out to a half-inch thickness and cut into circles. Place half an almond in the center of each cookie and bake in a preheated oven 300 degrees F. for about 25 minutes.
2 cups Coconut milk 1/2 cup heavy cream 1/3 cup long grain white rice 1 vanilla bean 1 Teaspoon salt cup sugar 2 eggs 1 teaspoon of cinnamon Teaspoon cardamom cup sultanas cup pistachios
Place the rice in a large mixing bowl and wash the rice under cold rice. This will wash off some of the starch of the rice allowing the pudding to be a creamer texture. Put the rice, sugar, coconut milk, cream and salt in a heavy-bottomed pot. Cut a lengthwise slit down the vanilla bean to open up the insides and add to the pot and bring to boil. Reduce the flame let the rice cook for 20 minutes, making sure to stir frequently to prevent the rice from sticking to the bottom of the pan. Beat eggs in a large mixing bowl until it is light, fluffy and a light lemon color. Add a cup of the rice mix to the eggs to temper them. Then add the eggs to the creamy rice and whip vigorously so the eggs will not scramble. Cook on a low flame for five more minutes. Add the spices, pistachios, and sultanas. Serve in a dessert bowl with a dollop of whipped cream.
Geoffrey Gatza is the editor and Publisher of the small press BlazeVOX. The fundamental mission of BlazeVOX is to disseminate poetry, through print and digital media, both within academic spheres and to society at large. Gatza has received awards from the Fund for Poetry and a Boomerang Award. He is the author many books of poetry, including Secrets of my Prison House (2010). Kenmore: Poem Unlimited (2009) and Not So Fast Robespierre (Menendez Publishing 2008). His writings for childrens include HouseCat Kung Fu: Strange Poems for Wild Children (Meritage Press 2008), and Kindle books, A Rocket Full of Pie and The Diamond who wanted to be a Ruby. He is also the author of the yearly Thanksgiving Menu-Poem Series, a book length poetic tribute for prominent poets, now in it's tenth year. He is a CIA trained chef, a former Marine, a lifelong Sherlockian and an avid philatelist. He lives in Buffalo, NY with his girlfriend and two beloved cats. http://www.geoffreygatza.com/ http://www.blazevox.org