Tag Archives: Appetizers & Relishes

Turkish Eggs or çilbir

Name: Delia Youssef
Class Year: 2015
Country of Residence: Germany

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

It is super simple, super delicious, and super customisable. This dish was one of a series of many egg dishes I grew up eating when it was a lazy Saturday or Sunday with my family. It reminds me of home and if I have the chance, I make it for anyone staying with me or visiting me. Double and triple the portion for more guests. 🙂

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Watermelon salad

Name: Natasha Naidoo
Class Year: 2012
Country of Residence: Netherlands

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

Since graduating from Mount Holyoke I’ve had the great privilege of living all over the world—Kenya, Thailand, the UK, California, and now the Netherlands. One of the things that makes warm weather officially feel like summer is this watermelon salad. No matter where I am on the planet, when I bite into that sweet, tart, watermelon with just a hint of cheese to round it off, I know that summer is here. Perfect for a languishing pick-nick in the sun, a quick evening meal, or a refreshing post-workout treat, this salad gently whispers ‘home is where the heart is, and right now your heart is loving this tricolour delight!’

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Fasolada (White Bean Soup)

Name: Joann Ryding
Class Year: 1976
Country of Residence: Greece

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

Fasolada (white bean soup) was the first local recipe I learned to make when I moved to Greece 30 years ago and my Greek husband still says I make the best fasolada he’s ever eaten. Fasolada is Greece’s emblematic national dish, served through the millennia, and it continues to  be a weekly family staple from Fall through Spring. Although it used to be known as the ‘poor man’s meat,’ sustaining Greek families in times of hardship, it was always recognized as a delicious and healthy source of protein and is as popular today as it’s ever been. 

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Walnut & Roasted Garlic Tapenade

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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Bärlauch/Ramps Pesto with Green Almonds

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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Crab Soufflé

Name: Virginia Ross
Class Year: 1966
Country of Residence: UK

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

In the summer of 1965 Ruth Lawson arranged an internship for me with Britain in Europe, a political pressure group in London.  My lodgings were owned by fascinating Russian émigrés – a delightful downstairs neighbour had been a friend of Anna Pavlova, the Russian prima ballerina.

As an 80th birthday supper surprise for my neighbour, I bought a crab from a Saturday outdoor market and, not knowing what to do with it, searched for a cookbook.  Luckily in a local bookshop I stumbled upon Summer Cooking, by Elizabeth David, “Britain’s first lady of food”, as I discovered. 

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Atjar Tjampoer (Indonesian pickle)

Name: Georgia (Smith) Regnault 
Class Year: 1964
Country of Residence: The Netherlands

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

Two years ago, our MHC alumnae group in the Netherlands got together for an Indonesian lunch. I originally thought we would just meet and eat take away, which is very popular in the Netherlands.  However, it soon became clear that our gathering would be a cooking workshop for us in preparing Indonesian dishes. 

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Three Dips

Name: Lynn Meins
Class Year: 1970
Country of Residence: Germany

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

In 1983, a group of 6 of us started a book club.  Not only do we read books, we also cook meals for each other.  For my first evening as hostess, I made dips with vegetables and other finger food.  This was practically unknown here in Germany at the time and was a big hit.  In fact, since then, the other members have insisted that I make dips – whenever I dared try something else, I got the reaction, “That was very good, but next time we want your dips!”  Here are some of the favorites.  (If anyone wants some good book tips, I can provide those, too!)

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Shopska Salad (Bulgarian tomato salad)

Name: Krasina Koleva
Class Year: 2009
Country of Residence: Bulgaria

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

This is a traditional Bulgarian salad. It is similar to Greek salad but Bulgarian feta cheese tends to be softer. It is also usually crumbled in the salad.  The name Shopska is the old name of the Sofia region.

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Greek Salad

Name: Dimitra China
Class Year: 2016
Country of Residence: Greece

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

This is a very common recipe in Greece. We eat this salad every day during summertime at my house and the vinegar is my dad’s addition to make the salad have a twist & taste even better. Please note that the end taste is affected by the quality of the fresh vegetables.

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