Bryn Mawr Cookbook

Chili Chocolate Fondue

Chili Chocolate Fondue by Renee Byer ’12
Chef’s comments: “a classic and complex flavor combo. Chili gives a slight pleasant warmth and enhances the chocolate.”

Ingredients:

Chocolate chips
Splash of half-and-half or cream
1 pat butter (optional)
Chili flakes or cayenne pepper
Bananas, other fruit, cake, etc.

Directions:
Fill a bowl with chocolate chips and add half-and-half (less than you might think you need–maybe a quarter inch up the sides of the bowl). put butter on top if using. Sprinkle with chili flakes or cayenne–just a pinch or so, or a couple shakes. Microwave about 10-30 seconds, watching carefully to make sure the chocolate just gets melty (glistens) without scorching. Remove from microwave and stir. It will look chunky at first but keep mixing until it is uniformly glossy and chocolate-colored, without lumps. Dip whatever you like! Bananas are best, in my opinion.

Garlic Bread

Garlic Bread by Mindy Huskins ’13

“Sometimes you just want some tasty garlic bread. I have found that this works better in Haffner because they have granulated garlic.

Spread butter or margarine on bread of your choosing (I prefer white) . Sprinkle a little granulated garlic and add a slice of provolone cheese. Microwave for 10-15 seconds. MMMMMMM, yummy!”

Lemon Spinach

Lemon Spinach by Elaine Lavin ’11

“This can only be made in Erdman.”

Ingredients:

Dinner plate piled with as much fresh spinach as it can hold
Lemon wedge from the fridge
Pat of butter
Olive oil

Cook this using a pan over a hotplate. Try to clean the pan as best you can before cooking.

Directions:
1. Turn the hotplate on and set it for 12. Add a dash of olive oil and between half and the whole pat of butter.
2. While waiting for the pan to heat up and the butter to melt, remove the seeds from the lemon wedge.
3. When the butter has melted, turn down the heat 9 and add the spinach.
4. Squeeze the lemon wedge over the pan to get out as much juice as possible. Once you’ve juiced the lemon, add it to the pan.
5. As the spinach begins to cook and wilt, stir the contents on the pan to make sure it cooks evenly.
6. Spinach cooks VERY quickly so you’ll soon have a wilted green mass. Dump it onto your plate and enjoy!

Optional add ins: a dash of garlic powder and/or black pepper after adding the lemon. But this spinach has plenty of flavor from the lemon alone.

Peanut Sauce

Peanut Sauce by Emma Wisniewski-Barker ’11

Here’s my recipe for peanut sauce. It’s for lunch or dinner at Erdman whenever the stir fry station is out.

Ingredients

2 or 3 Tbsp peanut butter
1/4 cup water
Juice from one lemon slice (in fridge)
1 Tbsp brown sugar (end of salad bar)
2 tsp soy sauce (at stir fry station)
small amount of garlic powder (above stir fry station or at end of salad bar)

Directions
Put all ingredients in a bowl. Microwave for about 30 seconds. Stir (carefully!) until smooth. Microwave again for 15-20 seconds if the mixture is still not smooth. Pour over your stir fry when it is almost done cooking. Coat stir fry and enjoy!

Recommended on a stir fry of rice, mini corn, bean sprouts, snow peas, and either chicken or tofu.

Beastly Veggie Burger

Beastly Veggie Burger by Lee McClenon ’14

Ingredients:

Veggie Burger w/ bun (wheat is best if they have it)
Mushrooms
Red Onion
tomato
Alfalfa Sprouts
Feta Cheese (sub blue cheese dressing if feta isn’t available)
Swiss cheese

Directions:

Assemble as you would any hearty burger. Some days this involves a trip to the sandwich bar as well as salad bar. Its worth it. Try adding spicy mustard and/or mayo, if that’s your thing. Consume. Best served with sweet potato fries and cherry coke.

Note: If you are like me and aren’t vegetarian, just like the veggie burgers, try adding bacon bits. Its contradictory but delicious.