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We keep you informed throughout the year with poignant posts and informative articles.
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We keep you informed throughout the year with poignant posts and informative articles.
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Get ideas and learn how to make your own self-portrait project inspired by Amanda Gorman's poem, The Hill We Climb, and art by Calligraphy Nerd Andrea Fowler. Art students can print some photos of themselves (maybe with a little help) - check out this short video for more info! Now you can gather up all your supplies and make some art! We can't wait to see your self-portraits, we'd love to see photos emailed to us at [email protected]. So many students shared their family's culture so we could Soar Around the Globe With M.E.! Check out the Flipgrid Mixtape here (password is: Cultures21), including some great recipes! Read on below for Caroline Adams' Goetta recipe, Mariia K.'s recipe for Borscht and Freddie's recipe for British Scones! Cincinnati Goetta, shared by the family of Caroline Adams! Goetta was brought to Cincinnati by German immigrants, encouraged by the city’s historic pork processing industry, and remains a regional specialty today. Recommended for a hearty breakfast along with eggs, fruit and/or toast. Be sure to prepare it at least one day before planning to eat it, so that it has enough time to chill solid before slicing and frying. Ingredients 2 lbs. ground pork (or use half ground beef) 8 cups water 3 cups steel-cut oats (also called pinhead oats) 1 large onion, finely chopped 1-2 Tbsp salt 1-2 Tbsp ground black pepper 3-4 large bay leaves 1⁄4 tsp ground allspice 1⁄2 tsp poultry seasoning Directions 1) Preheat oven to 275*F. Place all ingredients in a large pot. Bring to a simmer over high heat stirring frequently, then turn off heat. 2) Cover pot and bake for 3 hours, stirring occasionally. 3) Remove from oven and allow to cool briefly. While cooling, prepare two loaf pans (5x9-inch or 4x8-inch work well) by lining with parchment or wax paper. 4) When pot is cool enough to handle, pour meat mixture into lined loaf pans. 5) Cover with pieces of parchment or wax paper, then cover with plastic wrap and chill, ideally overnight. 6) To serve, remove goetta from loaf pans and remove parchment or wax paper. Slice 1⁄2” thick and pan-fry in a skillet with butter (lard, tallow or Crisco are also traditional) over med-high heat. Flip halfway through and cook so both sides are browned and crispy. Serve with eggs, fruit, and/or toast. 7) For freezing, wrap the chilled loaves in double layers of plastic wrap. Freezes well for several months. (great for advanced holiday planning!) Before frying, thaw for 1-2 days in refrigerator and proceed with Step 6. Classic Borscht Recipe (Beet Soup), shared by Mariia K. Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour 10 minutes Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo. Author: Natasha of NatashasKitchen.com Skill Level: Medium Cost to Make: $12-$16 Keyword: Borsch, Borscht Cuisine: Russian, Ukrainian Course: Main Course, Soup Servings: 10 Ingredients For Borscht:
Classic Scones from Freddie's family
A New York Times recipe by Mark Bittman YIELD 8 to 10 scones TIME 20 minutes Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you’re willing to incorporate the butter by hand it is of course fine to do it in a bowl. You’re looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream. INGREDIENTS 2 cups cake flour, more as needed 1⁄2 teaspoon salt 2 teaspoons baking powder 3 tablespoons sugar 5 tablespoons cold butter, cut into pieces 1 egg 1⁄2 to 3⁄4 cup heavy cream, more for brushing PREPARATION Step 1 Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. Step 2 Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands. Step 3 Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar. Step 4 Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately. |
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