Category Archives: Home Cooking

Red Lentil Thai Chili

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Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!

Why is this recipe great? What’s its backstory? 

I am not sure when I came across this recipe, but I love the flavour combination.  I am not vegan myself but I have a co-worker friend who is.  Every year we have a chili cook-off at work and the whole office votes for their top chili.  And every year there is only one vegan chili submission and my friend can only eat the one she brought.  I had recently found this recipe so I decided to make it for the cook-off so she would have something else to eat.  And I WON… Third place… along with 5 other people…

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Curried Butternut Cream Sauce with Pasta

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Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

Towards the beginning of 2020 I had some butternut, and I had some cheese, and I had some milk.  And I wanted to do something with them.  I WANTED to make something with sage because I thought that would be a good flavour combination but I didn’t have any sage… so I used curry powder instead.  And oh boy, and I’m glad I did!

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Walnut & Roasted Garlic Tapenade

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Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

This recipe is a savoury accompaniment for an Apéro which are common in Suisse Romande where we live! Or we like to use this rich tapenade for a spread for Abendbrot my husband’s German tradition for the evening meal of simple bread and bits of extras that one has on hand to fill the stomach. It’s earthy, nutty and tangy flavour is nurturing and demands to be consumed!

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Rhubarb Berry Crumble

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Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

This recipe is great because it is the essence of a spring time treat for our family. We have adapted it over time with adding in a variety of berries with the rhubarb filling. We experiment also instead of the white sugar substituting homemade strawberry sirup (sirop de fraise) as is typical to use in Suisse Romande to flavor drinks.  We can never get enough of this and rarely have leftovers.  I brought this dessert many times to the children’s potluck events and took home an empty baking dish every time!

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Dutch Alpe d’HuZes Apple-Oat-Pie

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Name: Mieke Kamps
Class Year: 1978
Country of Residence: the Netherlands

Why is this recipe great? What’s its backstory? 

My former neighbor Alletta used to make this delicious pie for birthdays. She gave me her recipe and I continued to make it for the Dutch Alpe d’HuZes beat-cancer-cycling-training of some women friends of mine. In order to raise money for cancer research every year some 5000 Dutch people go to the French Alpe-d’Huez mountain to cycle it up and down once, twice, three, four, five or ultimately six times in one day! The Dutch word for six is “zes” hence they call the event ‘Alpe d’HuZes’, in short ‘AD6’. Since the start of the Alpe d’HuZes-event in 2005 the Dutch cancer society; KWF has received some 10-12 million euros every year from Alpe d’HuZes!!!  So, go for it!

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Masala Chicken Bread

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Name: Qudsia Ali
Class Year: 1995
Country of Residence: Saudi Arabia

Why is this recipe great? What’s its backstory? 

I really like bread and testing different bread roll recipes. I have come to really enjoy the versatility of the Turkish Pogaca dough. The yogurt in this dough makes the bread nice and soft. Here I have taken a slightly spicy chicken mixture as a filling in making a stuffed bread. This recipe will make 2 large or 3 medium sized breads. This can be enjoyed with tea or eaten as a meal with a nice salad on the side!

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Cranberry Orange Sweetbread

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Name: Corinne Morgan
Class Year: 2013
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

This is a recipe that was created by my great great grandmother and has been passed down through my mother’s side of the family, which has not had a son in 5 generations, so this recipe has always passed from mother to daughter. I made this recipe for a recent board gathering for the Mount Holyoke Club of Britain, where it was very popular. Upon telling my mother and grandmother about the great reaction to the recipe, they laughed and admitted to it also being their go to recipe whenever they needed to bring a food item to a gathering. Hopefully, this recipe can one day become your family’s old reliable as well.

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Peanut Butter & Chocolate Oats

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Name: Mitchelle Ajida
Class Year: 2008
Country of Residence: UK

Why is this recipe great? What’s its backstory? 

Zimbabweans love peanut butter. We can add it to just about any meal. Peanut butter rice, with peanut butter chicken or peanut butter beef. Peanut butter in our collard greens, on our bread and in our porridge. Peanut butter is a staple. This recipe combines the peanut butter heritage with my life in Europe as I try to keep a taste of home whilst making new breakfast favorites for my international friends.

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Bärlauch/Ramps Pesto with Green Almonds

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Name: Katia deSouza
Class Year: 1999
Country of Residence: Formerly Switzerland, now USA

Why is this recipe great? What’s its backstory? 

Before I moved to Switzerland, I got caught up in the seasonal ramps crazy at the farmers’ market. I really missed them until I discovered the alternative, bärlauch. I then realized that I could forage for them along my favourite running trail in Basel and I knew what I had to do…make pesto. Since I have an allergy to all nuts accept peanuts and almonds, pesto is generally out of reach for me. Green almonds, which are also very seasonal, are a great alternative to pine nuts. But you can easily sub pumpkin seeds for a truly nut free alternative.

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Duck breast with Kumquat sauce

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Name: Tammy Haggard (nee Salazar)
Class Year: 1968
Country of Residence: UK

Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!

Why is this recipe great? What’s its backstory? 

This is a very easy and pleasing recipe, ideal for small dinner parties as carving the duck might take some time. It looks and tastes good!!

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