Food

Recipes from Issue #159

October 30, 2013

October took us from Argentina to Hungary, the Ozarks to Oahu, Canada's Prince Edward Island to Switzerland and plenty of places in between—all in the name of great food and drink. Here's a collection of all the recipes featured in issue 159, from tropical cocktails to pizza-style steaks.

South Shore Sangria — Like an adult version of Hawaiian Punch, this cocktail is a balance of sweet liqueurs, fruit juices, and red wine.Michael Kraus

Blue Hawaii cocktail — This neon-hued curaçao punch features vodka, pineapple juice, and sour mix.Michael Kraus

Ho'opono Potion — Happy hour tastes like paradise with this bracing cocktail of cucumber, tequila, fresh lime juice, and a touch of bitter Aperol.Michael Kraus

Riki Tiki cocktail — This refresher combines pineapple and mango juices with coconut and spiced rums.Michael Kraus

Swiss Fondue Fritters (Malakoffs) — A decadent mixture of Gruyère, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside.Penny De Los Santos

Sausage and Cheddar Breakfast Casserole — This simple but satisfying casserole bursting with sausage and cheese is an easy favorite for late, lazy weekend breakfasts.Penny De Los Santos

Croatian Walnut Swirl Bread (Povitica) — Sweet walnut paste is rolled into yeast dough in this recipe, adapted from Toni's Country Kitchen in Laurium, Michigan. Get the recipe for Croatian Walnut Swirl Bread (Povitica) »Penny De Los Santos

Yellow Curry with Beef and Potatoes (Kaeng Karii) — The dried spices in this complex, coconut-enriched Thai curry from chef Andy Ricker of Pok Pok reveal its South Asian origins. Ricker's advice, from his October 2013 article The Star of Siam: "Follow the recipe exactly the first time, then adjust the seasonings and the coconut milk. Put your stamp on it. After all, that's what the Thai do."Penny De Los Santos

Green Curry with Fish and Eggplant (Kaeng Khiaw Waan) — Thai-style dumplings add a nice, bouncy texture to this green curry.Penny De Los Santos

Sour curry with shrimp — See the RecipePenny de los Santos

Red Curry with Pork Belly and Green Beans (Phat Phrik Khing Muu) — This dish belongs to a category of curries called phat phrik khing, or “dry curry.” It's caramelized in pork fat rather than cracked coconut cream, and there's no coconut milk for gravy, making the flavors of the paste—citrusy lemongrass, gingery krachai, briny shrimp—more pronounced.Penny De Los Santos

Chorizo Stuffed Mushrooms — Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires.Landon Nordeman

Pan-Fried Veal Cutlets with Herb Tomato Sauce — Tender pan-fried veal cutlets with a garlicky, briney pan sauce of pickled peppers and olives make a delicious lunch or dinner entrée. Get the recipe for Chuletas de Ternera al Sartén con Salsa de Tomate y Hierbas (Pan-Fried Veal Cutlets with Herb Tomato Sauce)Landon Nordeman

Beef Empanadas — The classic Argentine empanada is shaped like a half-moon, but the pattern of its seal differs to indicate the unique flavors inside. This recipe, with a braided crimp and a spicy beef filling, is baked rather than fried in Argentine style.Landon Nordeman

Caramel Flan — Luscious, eggy, caramel-coated custard is a favorite in Buenos Aires, and the perfect sweet ending to a languorous meal. See the recipe for Flan de Caramelo (Caramel Flan) »Landon Nordeman

Pizza-Style Flank Steak — Flank steak is tenderized in milk and topped with a spicy tomato sauce and melted mozzarella in an Italian-influenced Argentine dish. See the recipe for Matambre a la Pizza (Pizza-Style Flank Steak) »Landon Nordeman

Passion Fruit Custard — Storebought passion fruit concentrate adds a pleasingly sour note to creamy custard topped off with fresh, fragrant passion fruit pulp. See the recipe for Natilla de Maracuyá (Passion Fruit Custard) »Landon Nordeman

Ham, Egg, and Tomato Pie — A semolina crust encases a savory filling of ham, cheese, tomato, and eggs, perfect for a quick filling lunch.Landon Nordeman

Hungarian Bean and Ham Soup (Csülkös Bableves) — A paprika-laced roux of lard, flour, and sour cream transforms a simple bean and ham soup into something luxurious.Todd Coleman

Chicken Paprikash (Paprikás Csirke) — Chicken is braised in a brick-red sauce of sweet paprika and chicken stock in our version of a classic Hungarian dish. Get the recipe for Chicken Paprikash »Todd Coleman

Hungarian Plum Cake (Szilvás Pite) — Yogurt adds a slight tartness to this cake from home cook Mária Keresztes Kovács. Our recipe calls for plums, but apricots, peaches, or any stone fruit works too.Todd Coleman

Hungarian Rolls with Cracklings and Prune Jam — A blend of rendered pork fat and cracklings adds a smoky depth to flaky, yeast-risen rolls filled with a thick prune jam called lekvár.Todd Coleman

Hungarian-Style Stuffed Cabbage (Töltött Káposzta) — A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in a comforting dish from Hungarian home cook Edit Szabo Gezane.Todd Coleman

Braised and Fried Pork Spareribs — Meaty pork spareribs are rendered tender in a confit of lard, then fried until crisp and dusted with a mixture of hot and sweet paprika in this Hungarian dish.Todd Coleman

Acadian Salt Cod Cakes — Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island.Gemma and Andrew Ingalls

Bread Pudding with Caramel Sauce — A veil of luscious caramel sauce cloaks a gooey, indulgent bread pudding from Canada's Prince Edward Island.Gemma and Andrew Ingalls

Chicken Fricot — Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest.Gemma and Andrew Ingalls

Green Tomato Chow — On Canada's Prince Edward Island, firm, underripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes. See the recipe for Green Tomato Chow »Gemma and Andrew Ingalls

Lemon Mayonnaise Smashed Potato Salad — Homemade lemon mayonnaise adds zesty flavor to these tender, coarsely mashed potatoes.Gemma and Andrew Ingalls

Marion Buote's Meat Pie — This flaky double-crust pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. Get the recipe for Marion Buote's Meat Pie »Gemma and Andrew Ingalls

Old-Fashioned Scalloped Potatoes — Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser.Gemma and Andrew Ingalls

Seafood Bubbly Bake — Haddock, lobster, and scallops combine in a creamy baked casserole from North Rustico Harbour's Blue Mussel Cafe; any combination of seafood—cod, clams, mussels, shrimp—will work just as well.Gemma and Andrew Ingalls

Water-Prince Corner Shop Chowder — The Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder.Gemma and Andrew Ingalls

Pineapple “Up-Sides-Down” — Tuaca, a vanilla citrus liqueur, and vanilla vodka transform pineapple juice into a dessert-like cocktail.Helen Rosner

French Connection — This creative drink is a citrusy marriage of cognac and Hawaiian vodka sweetened with passion fruit syrup.Helen Rosner

Pod Thai — Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail made with rum and coconut.Helen Rosner

Li Hing Mui Margarita (“Side-Mui”) — Homemade sour mix adds fresh tang to a sweet combination of vodka and Kahlua.Helen Rosner

Budi de pan — After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.Landon Nordeman

Ham and cheese empanadas — To please her hungry lunch crowds, Margarita Verón, owner of Maxi-Mir Rotisería in Palermo, makes empanadas with many fillings, including cheese, meat and pepper, and the ham and cheese empanada filling that inspired this recipe. See the recipe for Empanadas de Carne y Queso »Penny de los Santos

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