Reunite with Recipes

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As we prepare for another Virtual Reunion we are excited for a great line-up of activities but saddened that we will not be able to reunite on campus for our annual spring bash. There are people, events, and stories that will be missed. However, as the old adage goes, the best way to the heart is through the stomach. So, we have assembled a few recipes from our beloved faculty, alumni, and our hardworking dining staff, so you can recreate that Husky Reunion feeling where ever you are. We hope they will make your heart and your taste buds feel like we are all together under a tent this spring.

 

 

Step 1: Pour a Tall Glass of Husky Spirits

The Husky Howler

Try this brisk cocktail for a refreshing “summer in a cup” reminder of what it means to bleed green.

WHAT YOU NEED:

  • 2 cucumbers*, peeled, makes roughly 1.5 cups of juice
  • 11/2 ounces silver tequila
  • 11/2 ounces fresh lime juice (usually half a lime)
  • 3 ounces cucumber juice
  • lime and cucumber wedges for garnish

INSTRUCTIONS:

  1. Cucumber juice: Juice the peeled cucumbers in your juicer or blender. If using a blender, add the cucumber and blend for about 30-45 seconds until it looks like thick juice. Separate the pulp from the juice by setting a fine mesh strainer over a bowl or large measuring cup. Gently push on the pulp using a wooden spoon or spatula. There will be enough cucumber juice to make 4 margaritas.
  2. In an 8 ounce glass filled with ice, add the tequila, lime juice, and cucumber juice. Stir to combine. Garnish with a wedge of cucumber and lime.

Note: *We prefer regular cucumbers over English cucumbers since they have higher water content and make more juice.
If you like your margaritas on the sweeter side, stir in 1 teaspoon agave nectar.

 

Joe Williams’ Cold River Gin and Tonic

This is Mr. Williams’ favorite summer staple! You know the drill. Mix 1 part Cold River Gin with 2-3 parts tonic water. Add a refreshing lime twist for a hint of Husky green.

 

Step 2: Enjoy a Summer Meal with Friends

Sarah DeBenedictis’ Panzanella

WHAT YOU NEED:

  • 1 small french bread cut into 1″ cubes
  • 2 large ripe tomatoes chopped into 1″ cubes
  • 1 hothouse cucumber unpeeled and sliced 1/2″ thick
  • 1 red bell pepper cut into 1″ cubes
  • 1/2 red onion thinly sliced
  • 20 large basil leaves
  • 3 tablespoons of capers, drained
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

  1. Heat some oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk all the ingredients together.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

 

Alison Kirk ’90’s (Miss Ali’s) Peach and Raspberry Grilled Chicken

WHAT YOU NEED:

  • cup fresh or frozen unsweetened raspberries
  • 1 small fresh peach, peeled and diced
  • 2 tablespoons peach brandy or apple juice
  • 2 tablespoons honey
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • 4 boneless skinless chicken breast halves (1 pound)
  • Additional raspberries, if desired

INSTRUCTIONS:

  1. Place raspberries, peach slices, brandy and honey in 1-quart saucepan and cook until it thickens
  2. Sprinkle both sides of chicken with salt and pepper and brush grill rack with vegetable oil
  3. Cover and grill chicken until juice is no longer pink when centers of thickest pieces are cut.
  4. Spoon some of the peach-raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.

 

The Arsenault’s Balsamic Grilled Veggies

WHAT YOU NEED:

  • balsamic dressing
  • assorted bell peppers
  • mushrooms
  • broccoli
  • red onions
  • brussel sprouts

INSTRUCTIONS:

  1. Cut assorted veggies and marinate in balsamic dressing for anywhere from 20 minutes to overnight
  2. Transfer to a grill pan or cook them right on the grill for 20-30 minutes

 

Step 3: Share Laughs Around the Fire Pit

The fire pit on campus is one of our alumni’s favorite places to sit and reminisce. If you don’t have a fire pit, fear not! Our dining hall staff has a delicious dessert recipe to get that roasted-on-an-open-fire feeling right in your kitchen.

Husky S’more Bars

WHAT YOU NEED:

  • 1 egg
  • 1 jar of Fluff
  • 2 milk chocolate XL Hershey bars
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/4 cup sugar
  • 6 graham cracker sheets
  • 1/2 cup butter, unsalted

INSTRUCTIONS:

  1. Preheat the oven to 350° F. Line an 8-inch by 8-inch baking pan with parchment paper and set aside.
  2. Make the graham cracker dough: Whisk together dry ingredients and set aside. Beat wet ingredients until combined. Add dry ingredients to wet ingredients and mix until combined. Stir in graham cracker crumbs by hand.
  3. Make graham cracker layers: Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside—this will be your top cookie layer. Line the baking pan with parchment paper again and press the remaining dough into the bottom of the pan.
  4. Assemble bars: Arrange the chocolate bars on top of the bottom graham cracker layer. Spread marshmallow creme on top, then add the top graham cracker layer.
  5. Bake at 350° F for 30 minutes or until golden brown on top. Let cool completely for best serving results.

Step 4: Have fun, stay connected and we will see you next year!

BREAKFAST BONUS:

If you had a few too many Husky Howlers at Reunion, whip up this breakfast favorite from Lima!

Ms. Lima’s Pancetta Frittatine 

WHAT YOU NEED:

  • 24 small slices of pancetta or zucchini
  • 5 eggs
  • 7/8 cup heavy cream
  • 1/4 onion chopped fine
  • 3 tablespoons parmigiano reggiano, grated

INSTRUCTIONS:

  1. Place the sliced pancetta in a crisscross pattern to create small baskets to hold the egg frittata on a baking sheet. If you are using zucchini instead of pancetta, use a muffin mold.
  2. In a bowl, whisk the eggs. Add the cream, salt to taste, chopped onion, and Parmigiano Reggiano. Gently mix together all the ingredients. Pour the egg mixture into the molds leaving a bit of room at the top.
  3. Bake at 350 degrees for about 15 mins. Let cool for a couple of minutes and serve.

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