Food for Language: The MCIS Press Cookbook Collective by MCIS Language Services Collective, Latha Sukumar, Olaguer

By MCIS Language Services Collective, Latha Sukumar, Olaguer Chacon

Meals for Language is a recipe booklet and number of narratives shared via MCIS Language companies and Sandgate preserve employees. the gathering captures the dynamic dating among nutrition and private narratives whereas reminding the viewers approximately how foodstuff transcends tradition and contributes to Canada's multicultural cloth and international citizenship. The proceeds of the booklet might be utilized in the direction of the revival of the Sandgate take care of neighborhood Kitchen software (www.foodforlanguage.com).

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Here are some filling ideas: • C  aramelized Onions (page 215) and Manchego cheese • S  un-Dried Tomato Pesto (page 209) and freshly grated Parmesan cheese • S  hredded prosciutto and Gorgonzola cheese • C  hopped Brie cheese and green apple • C  hutney and grated sharp cheddar cheese 61 appetizers 1 Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet on a lightly floured surface. With a 21/2- or 3-inch round floured cookie cutter, cut out the desired number of puff pastry bites, working quickly so the dough does not become too sticky to handle.

2 Add ice cubes to the glass and then pour in the vodka, liqueur, and lime juice. Add the mint leaves and stir to combine. 3 seriously simple parties 54 Top off the drink with the sparkling cider and serve. 2 tablespoons thin European cucumber strips (about 3 inches long) Ice cubes 2 ounces vodka 1 ounce St-Germain (elderflower liqueur) 2 tablespoons fresh lime juice 3 fresh mint leaves, torn Sparkling apple cider, sparkling wine, or sparkling water to top off the drink seriously simple parties 56 ap p etizers Warm Sweet & Spicy Mixed Nuts 58 Herbed Garlic Cheese Bread 59 Parmesan Dip 60 Parmesan-Artichoke Dip 61 Hawaiian Ahi Dip 62 Grilled Artichoke Halves with Grilled Tomato Aioli 63 Prosciutto-Wrapped Figs with Burrata & Port & Balsamic Syrup 65 Tapas Platter 66 Roasted Shrimp Cocktail with Mango Cocktail Sauce 68 Smoked Salmon with Crispy Shallots & Dilled Cream 70 Grilled Chicken Skewers with Yogurt-Mango Curry Sauce 71 Chicken Drumettes with Romesco Sauce 72 57 appetizers Mini–Corn & Crab Cakes with Grilled Tomato Aioli 67 warm sweet & spicy mixed nuts These nuts, adapted from a recipe in The Union Square Cafe Cookbook, are addictive.

Serve warm or at room temperature. Here are some filling ideas: • C  aramelized Onions (page 215) and Manchego cheese • S  un-Dried Tomato Pesto (page 209) and freshly grated Parmesan cheese • S  hredded prosciutto and Gorgonzola cheese • C  hopped Brie cheese and green apple • C  hutney and grated sharp cheddar cheese 61 appetizers 1 Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet on a lightly floured surface. With a 21/2- or 3-inch round floured cookie cutter, cut out the desired number of puff pastry bites, working quickly so the dough does not become too sticky to handle.

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