Sunday Dinner at the Bronzeville Artist Lofts- Phantom Gallery

Host Alan, Guest Roger, Lavon 

Wash Your Hands First is a monthly communal dinner invited guests are artists and curators in the Phantom Gallery Chicago Network. The dinner will be a place to discuss the relationships between local communities and their role in creating access to the arts. 

Cocktails 5pm

Appetizers- Cranberry Almond Chicken Salad

Savory Garden Crackers
Spanish olives

Dinner 6pm

Menu

Chicken Curried

Turmeric Cabbage Stir-fry

CeeCee Rice

Mango Apricot Chutney

Pineapple Slices

Mixed Bean Lettuce Salad

Bolo Espera Marido Cake 

Mixed Bean Spinach Romaine Salad 

Condiments:(chopped bell pepper, coconut, white raisins, black raisins, onions, peanuts, cilantro)

Chicken Shrimp Curry 
(omit shrimp for guests with allergies)
Stewed Chicken in the crockpot- until shredded
1 tablespoon finely chopped onion & garlic

2 tablespoon coconut oil

½ to 1 teaspoon curry powder

¼ teaspoon pepper

3 cups hot cooked white or brown rice

¼ cup toasted slivered almonds

¼ cup chopped stuffed olives

Cook stir onions in butter until onion is tender. Stir in curry powder, salt, and pepper. Stir into hot rice sprinkle with almonds and olives (4) servings.

DDA, Bill guest

Indian Pilaf

¼ cup uncooked regular rice
Chopped cabbage

1 small onion chopped about ¼ cup

2 tablespoons butter

¼ teaspoon salt

¼ teaspoon turmeric or curry powder
Dash of pepper

3 ½ cups chicken broth

¼ cup slivered blanched almonds                                                                                                 

Cook and stir rice and onions in butter till tender. Stir in salt, turmeric, curry powder, and pepper, pour into a greased skillet, and stir till tender.

Heat broth to boiling stir into rice mixture. Cover and bake until liquid is absorbed for about 35 minutes. Stir in almonds 4 to 6 services.

Brown Rice Indian Pilaf: Substitute brown rice for the regular rice. Bake for about 1 hour 5 minutes.

Mango Apricot Chutney

MANGO CHUTNEY (Trinidad and Tobago)*

This condiment comes to the Caribbean by way of India. The indentured Indian servants who replaced the African slaves added their taste for the spicy to the Caribbean melting pot. The result was that curries and condiments became familiar and adopted by the African-inspired cooks as their own.

2 cups green mango, chopped

1 clove garlic, minced

3 bird pepper–type chilies

¼ teaspoon of salt

½ cup apricot preserve

½ cup raisins

1 cup of red wine vinegar

½ cup Brown sugar

Guest Raven Bedenfield

DOCE DE COCO*

Coconut is the hallmark of many Brazilian desserts. The taste of the sweet meat of the nut is enhanced by the use of rum and, in many cases, a teeth-numbing quantity of sugar. Doce de Coco is typical of Brazilian desserts. The same principle can be applied to pumpkin, sweet potatoes, papaya, and other tropical fruits and vegetables.

Glaze- (set aside)

2 cups of sugar

1-cup coconut water

2 cups grated coconut

½ cup Coco Bay (Coconut Specialty)

Bolo Espera Marido Cake (Waiting for a Husband) Portugal/Brazil

I used a box of vanilla cake mix, vanilla pudding mix, Borden condensed cream, 3 eggs, and 1 cup of coconut water, baked at 350 degrees. This cake is wet, like a cheesecake. When it is cooled, spread apricot jam, pour hot coconut water, and rum glaze until soaked, top with shredded coconut. Plate with a scoop of whipped cream

Excerpts from * Jessica B. Harris, Iron Pots Wooden Spoons.

“APRIL SHOWERS BRING MAY FLOWERS"

A Sunday afternoon garden party with all things Raspberry. You are invited to bring your favorite raspberry dish or volunteer to bring one of these tried and tested recipes from other food bloggers. I have even included a special raspberry wine from a California Winery, which you can order or find in a Chicago specialty shop. In addition, the winery suggests a rich Chocolate Pate' for those of you that which to bring something chocolate. By the way, I love April Flowers, so your entry gift to the garden party can be a potted plant that will become part of a living garden installation.

 MENU

Raspberry Topped Lemon Pie

Raspberry Champagne Punch

 Raspberry Party Punch

Raspberry Muffins with Yogurt

Raspberry Garden Salad
Red Raspberry Wine

Raspberry Champagne Punch

Ingredients:

• 2 (10-ounce) packages of frozen red raspberries in syrup, thawed,
• 3 cup RealLemon, Lemon Juice from Concentrate
• ½ cup of sugar
• 1 (750 mL) bottle red rose wine chilled
• 1 quart Borden Raspberry Sherbet
• 1 (750 mL) bottle Asti Spumante or champagne, chilled

In blender container, puree raspberries. In a large punch bowl, combine pureed raspberries, RealLemon brand, sugar, and wine; stir until sugar dissolves. Just before serving, scoop sherbet into the punch bowl; add sparkling wine. Stir gently

Makes about 3 quarts.

Raspberry Party Punch

Ingredients:

• 13 cups boiling water
• 4 (3 ounce) packages Raspberry flavored gelatin mix
• 3 cups white sugar
• 2 (46 fluid ounce) cans pineapple juice
• 1 (16 ounces) bottle lemon juice concentrate
• 2 (2 liters) bottles ginger ale, chilled

Bring the water to a boil in a huge pot. Add the gelatin and sugar and stir vigorously until the mixture is dissolved. Next, stir in pineapple juice and lemon juice concentrate. Divide into 2 to 3 containers, and freeze until solid.

To serve, let the gelatin mixture thaw until slushy (takes 6 to 8 hours). Add to punch bowl and chop into pieces. Pour in ginger ale.

Raspberry Garden Salad

Ingredients:

• 1 medium mango, peeled and diced
• 1 6 oz container of raspberries, rinsed and chopped in half
• 1 jalapeno, washed and minced
• 1/4 cup red onion, minced
• juice of 1/2 lime
• 2 tbsp fresh cilantro, washed and chopped

Step by Step Instructions:

1. In a mixing bowl, combine all ingredients and toss together

2. Cover and refrigerate for 15 minutes to allow flavors to combine

3. Serve and Enjoy!!!

Raspberry Muffins with Yogurt

Makes 12 muffins
Ingredients:

• 2 1/2 cups self-rising flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1/4 cup plain Greek yogurt
• 3/4 cup water
• 1/2 cup oil
• 2 eggs
• 2 cups fresh or frozen raspberries (if you want to use blueberries, make it 1 1/2 cups)

Directions

Preheat oven to 350 degrees. Line a 12 cup muffin tray with baking cups.
Mix the flour, sugar, and salt in a large mixing bowl. In another bowl, beat together the yogurt Beat in oil and eggs.
Add the raspberries to the dry ingredients and stir to distribute. Add the ret ingredients to the dry and stir until just combined. Spoon batter into muffin tins until 3/4 full (almost to the top of the muffin tin.)
Place the muffins in the oven and lower the oven temperature to 325 degrees. Bake until golden brown on top, 25-30 minutes. (I used larger than standard muffin cups, so my baking was 35 minutes.)
Allow cooling on a wire rack. Serve warm or at room temperature.

Raspberry Topped Lemon Muffins

Ingredients:

Yield: 14 large or 56 miniature muffins

• 1 1/8 cups sugar, divided
• 4 teaspoons finely grated lemon peel (from two large lemons)
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 1/2 1/2-pint containers (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in a small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the remaining 1 cup sugar and butter in a large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into the center come out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

 Raspberry Topped Lemon Pie

Ingredients:

• 1 (10-ounce) package frozen
• Red raspberries in syrup, thawed
• 1 tablespoon cornstarch
• 3 egg yolks
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• ½ cup ReaLemon Lemon Juice Concentrate
• Yellow food coloring, optional
• 1 (6-ounce) packaged graham cracker crumb pie crust
• Borden or Meadow Gold Whipping Cream whipped or whipped topping.

Preheat oven to 325, In a small saucepan, combine raspberries and cornstarch, cook and stir until thickened and clear. In a medium bowl, beat egg yolks with sweetened condensed milk, ReaLemon brand, and food coloring if desired. Pour into crust; bake for 30 minutes. Spoon raspberry mixture evenly over the top. Chill for 4 hours or until set. Spread with whipped cream. Garnish as desired. Refrigerate leftovers. Makes 1 pie

Tomasello Red Raspberry

Made from 100% Willamette raspberries. The intense raspberry flavor from start to finish. There is a perfect balance of sweetness and acidity. Tomasello Red Raspberry is the perfect compliment to chocolate and chocolate desserts. The edge of the Red Raspberry cuts through the sweetness of the chocolate, leaving your palette clean without being cloying.

Cultural Pleasures- Inspired by painter Aaron Douglas entrancing 1929

Appreciating fine art, fine music, and fine cuisine is a part of African American culture as back-breaking labor and liberating struggle. Inspired by painter Aaron Douglas entrancing 1929.

Crisis cover is shown here art connoisseur, and Gordon Bleu chef  Geneva Francais of New York and Atlanta imagined a frequent Harlem Renaissance event the rent party.

"What would the Harlem Renaissance writers serve at a rent party now?"

Francais wondered, "How can affordable fare- your basic, meat, and three staples: chicken  bread, gravy, and greens  be made to carry the ambiance of that period?"

The ambiance: Duke Ellington's satin sounds at The Cotton Club and in the air. And the profoundly cool insouciance of another Douglas painting, "Weary As I Can Be," that might have been torn from a magazine it illustrated and tacked to the rent party's apartment wall.

 And above all, the camaraderie of being young, gifted, black, and in New York only two generations after emancipation, when more than 90 percent of Aframs still lived hard in the South.

Here is Francais' answer to a tested and elegant meal that spans 70 years in the life of the Crisis and carries on its tradition of celebrating the broad spectrum of Afram culture and endeavor.

What is AFRAM? The AFRAM Festival celebrates African American life, music, and culture. This family-oriented event is filled with entertainers, children's activities, arts, history, education, health & wellness, and more. The Baltimore AFRAM Festival is presented by Baltimore City Recreation & Parks.

Harlem Savory Waffles with Fried Chicken and Gravy.

2 Servings
Waffles
1 cup milk
6 teaspoons butter melted
3 eggs beaten
3 cups flour all-purpose only
5 tsp baking powder
1 teaspoon baking soda
1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon ground nutmeg
3 tablespoons of your favorite early fresh and finely chopped
1 cup finely chopped onions
1 cup finely chopped mushrooms
1 10oz package frozen collard greens thawed squeezed finely chopped lightly sauteed
1 cup grated cooked carrots several drops of hot sauce

Lightly sauteed onions, mushrooms, and collard greens in 3 tablespoons of butter. Beat all wet ingredients. This includes vegetables and hot sauce in a large bowl. Mix all dry ingredients in another large bowl, pour wet ingredients into dry ingredients, and mix well until combined. Let batter rest in the refrigerator for 1 hour. Follow the manufacturer's instructions for handling waffle iron. Retrieved batter. Stir. Pour batter onto greased waffle iron and cook for about 5 minutes on medium heat.

Chicken and Gravy

8 boneless skinless chicken breast cut in strips
Some seasoned flour
1 cup of orange juice
1 cup good burgundy
1 cup canola or peanut oil

Coat chicken strips with seasoned flour. Saute in oil, then remove from the pan and keep warm. Add 2 tbsps of seasoned flour to the pan. Stir in orange juice and burgundy and cook for 5 minutes to deglaze the pan and thicken the gravy. Strain gravy.

To serve, put the waffle on a plate.
Arrange chicken strips atop a waffle on a plate and cover them slightly with gravy.

12 servings.
Garnish plates with orange slices that diners can nibble to clear the palate.

1998 pg 36 Crisis November

Tea Room Hi Tea Cathy Windsors Tea Room

Cathy Windsors Tea Room,  Sewickley PA 15143

The language of tea time is not terribly familiar to Americans. Snack time yes, cocktail time yes, but the concept of a mid-afternoon recess for a warm cup of tea and scone is strange to us.

Hi-Tea is a big production usually around 4 p.m - 6pm. Consist of small tea sandwiches salad, scones, and other tea slices of bread.

Tea is served by the pot covered with a quilted "tea cozy" to keep the brew.

British tradition- tea is served on fine china accompanied by Sunday best silverware the quality table setting takes things out of the mundane in and a whole new dimension people act differently when being served with the best.

Bread Pudding

10 to 12 slices of white brown a raisin bread 

1 cup raisins 

2 cups of milk 

5 large eggs

1/2 cup white sugar 

3/4 cup brown sugar 

1/2 teaspoon salt 

1 teaspoon vanilla 

1/4 cup butter melted 

2 tablespoons lemon juice cinnamon 

preheat oven to 350 degrees

Break bread into small pieces and place in large bowl cover raisins with hot not boiling water and let stand for 3 minutes drain in at raisins to bread mix well cover and let stand for 10 minutes.

Blend milk eggs sugar salt in a blender for 2 minutes at medium speed place bread in grease 9 inches by 13-inch pan pour egg mixture evenly over top, pour melted butter over this then lemon juice sprinkle with cinnamon bake for 45 minutes.

By Sylvester Washington 

1991 American Visions by Annette Bassett