From Our Dining Room to Yours

The White Mountain student body is a diverse one. Our campus brings together students and faculty of all nationalities. We are a tapestry of differences woven together, strengthened by the similarity of the White Mountain experience. Our annual International Night is one way that shows this. Students proudly shared their culture through cuisine. This year, more than 20 dishes from 15 countries around the world were represented. Below is a list of only some of the countries.

Gambia  Puerto Rico  Mali  United Kingdom  Dominican Republic  Germany  Nigeria  China  Japan  Italy  Jamaica  Haiti  Ireland

To bring a taste of International Night from our dining room to yours, we’ve included a few recipes for some of the dishes below. Happy eating!

Raspberry Victoria Sponge Cake
Marlon Andrew ‘19, Tori Breen ‘17, Cassie Parker ‘17
United Kingdom

Ingredients
For the sponge cake
250g/9oz butter, at room temperature, plus extra for greasing
250g/9oz caster sugar
pinch salt
5 free-range eggs
1 tsp vanilla extract or ½ tsp vanilla bean paste
250g/9oz self-raising flour, plus extra for dusting

For the filling
700g/1lb 9oz raspberries
500g/1lb 2oz jam sugar
½ lemon, juice only
500ml/18fl oz double cream
4 tbsp icing sugar

Method
Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment.

Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins.

Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely.

Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool.

Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar. (source: http://www.bbc.co.uk/food/recipes/raspberry_victoria_36078)

Beef Shank Bone Marrow
Max Lauster ‘18
Germany

Ingredients
3″-4″ shank bones
Baguette or other bread, sliced
Olive Oil
Coarse ground salt

Crostini/Toast
Preheat oven to 350
Lightly coat slices of bread in olive oil and place on baking sheet
Roast for 15 minutes, flipping bread halfway through

Bone Marrow
Preheat oven to 450
Set bones vertically on a foil-lined baking sheet
Roast for 15-20 minutes, or until marrow darkens and begins to separate from bone
Serve desired amount of marrow spread onto toast, lightly salted

Spaghetti Sauce
Pyper Williams ‘18
Italy

“Unfortunately, I cannot give the recipe, but I can give some information. My great great grandmothers and great great great grandmothers were both cooks for the House of Savoy (The Royal Family at the time) in the Rezzanello Castle, in the Community of Gazzola in northern Italy. They made this spaghetti sauce for the royal family and it has been passed down for generations. The castle’s kitchen boasted a plaque with the family name, Borsotti, displayed.”

Leave a Reply