RECIPE FOR ICE BOX CAKE

FROM DORIS HUMPHREY, AMERICAN DANCER AND CHOREOGRAPHER OF THE EARLY TWENTIETH CENTURY

THIS DESSERT WAS FREQUENTLY MADE BY DORIS FROM THE BOX OF NABISCO FAMOUS CHOCOLATE WAFERS. IT IS ALSO KNOWN AS “FAMOUS CHOCOLATE REFRIGERATOR ROLL”

“According to Charles Woodford, Doris Humphrey’s son, the American dance pioneer was not a foodie, although she did make icebox cake and pineapple upside down cake. A fun fact: her favorite number was 5, so when she went out to dinner she simply picked the 5th item on the menu.”

— Dante Puleio, Artistic Director of The José Limón Dance Foundation

SERVES:
14

PREP TIME:
30 MIN

TOTAL TIME:
4 HRS 30 MIN

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INGREDIENTS
2 cups whipping cream
1 tsp vanilla extract
1 9oz package of Famous Chocolate Wafers

DIRECTIONS

Beat cream with mixer on high speed until stiff peaks form. Gently stir in vanilla. 

Spread 1-1/2 tsp whipped cream onto each wafer and stack in piles on a platter. (You may stand the wafers on their edges if you’d like.) Frost all together with remaining whipped cream. 

Refrigerate for 4 hours. Garnish with fresh fruit if desired. Cut into diagonal slices to serve.

MISTY COPELAND’S SAUTÉED KALE WITH FLOUNDER

FROM MISTY COPELAND OF AMERICAN BALLET THEATRE

SERVES:
2

PREP TIME:
10 MIN

TOTAL TIME:
50 MIN

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INGREDIENTS FOR THE KALE

2 tablespoons extra-virgin olive oil
1 diced onion
1 tablespoon crushed red pepper (or to taste)
4 diced garlic cloves
2 bunches curly kale
4 cups low-sodium vegetable broth
A splash white wine vinegar
Salt and pepper to taste
Hot sauce to taste

DIRECTIONS FOR THE KALE

To make the kale, set a large pot over high heat. Drizzle olive oil into the pot, then add the onion and cook until it turns translucent, about 3 to 4 minutes. Add the red pepper flakes and garlic. Cook until the garlic turns fragrant, about 1 minute. Strip the kale leaves off the spine with your hands so that the leaves are in equal-size pieces, and add the kale to the pot. Pour the vegetable broth over the kale and bring to a boil. Add the white wine vinegar along with the salt and pepper. Reduce the heat to a simmer and let cook for 40 minutes. Using tongs or a slotted spoon, place the sautéed kale on a plate and add hot sauce to taste. 

INGREDIENTS FOR THE FISH

2 tablespoons extra-virgin olive oil
2 flounder fillets
Salt and pepper to taste

DIRECTIONS FOR THE FISH

About 15 minutes before the kale is finished cooking, prepare the flounder. Heat the oil in a medium nonstick skillet over medium-high heat. Season the fish with salt and pepper and place it on the skillet, skin side up. Cook until golden brown, about 3 minutes. Flip the fish and continue cooking, 2 to 3 minutes. Remove the fish from the skillet and serve immediately over the sautéed kale. 

CRAB CAKES

FROM MARCELLUS HARPER, THE EXECUTIVE DIRECTOR OF COLLAGE DANCE COLLECTIVE

SERVES:
ABOUT 8

PREP TIME:
20 MIN

TOTAL TIME:
55 MIN

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INGREDIENTS

1 tbs. olive oil
1 cup chopped yellow onions
½ cup chopped celery
½ cup chopped red bell peppers
2 tbs. minced garlic
2 tbs. fresh thyme
1 lemon-juiced
1 cup mayonnaise
2 cups unseasoned breadcrumbs
1 lb. jumbo lump crabmeat
¾ cup flour
1 egg
¼ cup whole milk
salt, pepper paprika and oregano to taste
¾ cup of vegetable oil for frying

DIRECTIONS

Heat 1 tbs. olive oil in skillet over medium-high heat.  Add chopped onions, celery and red bell peppers.  Cook until soft, about 3 minutes.  Add garlic and thyme and cook an additional 2 minutes.  Remove from heat and cool. 

Combine mayonnaise (a little at a time as you may not need the entire cup) with the cooked vegetables, ½ cup bread crumbs, and seasonings (paprika, salt, pepper, cayenne pepper, and oregano) to taste in large bowl and mix well. 

Remove lump crab meat from containers and remove any shells and cartilage.  Add the juice of one lemon.  Gently fold crabmeat into bowl, being careful not to break up the lump meat.

Combine ¾ cups flour in shallow bowl.  Combine 1½ cups of bread crumbs in a different bowl.  Whisk 1 egg with ½ cup of milk in another bowl.  Season the flour and breadcrumbs to taste. 

Using your hands, form small cakes with the crabmeat mixture, packing gently but firmly.  Dredge each cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading. 

Heat ¾ cup of vegetable oil (more or less depending on the size of your pan) in a large skillet over medium-high heat.  Pan fry the crab cakes until golden brown.  You may have to do this in batches.  Drain on paper towels.  It should take about 4 – 5 minutes per side.

RECIPE FOR SWEET POTATO PIE FROM WILLIE MAE MITCHELL

FROM THE MOTHER OF ARTHUR MITCHELL, CO-FOUNDER OF DANCE THEATRE OF HARLEM

SERVES:
ABOUT 8

PREP TIME:
20 MIN

TOTAL TIME:
1 HR 40 MIN

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INGREDIENTS

1 pound sweet potatoes, peeled
¼ cup butter or margarine
¼ cup of brown sugar (packed)
½ can condensed milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
2 eggs
1 (9-inch) homemade or unbaked pie crust

DIRECTIONS

Cook sweet potatoes in boiling water, covered for 30 minutes or until tender. Drain.

Beat sweet potatoes and butter at medium speed with an electric mixer until smooth. Add eggs and the rest of the ingredients, beating well. Pour mixture evenly into the piecrust. Bake at 350 degrees F (175 degrees C) for about 40 - 50 minutes or until golden brown. A knife inserted in center should come out clean.

Cool and garnish as desired. Store leftovers covered in the refrigerator.

GRANDMA DORIS PULEIO’S CHICKEN SOUP WITH MEATBALLS

FROM DANTE PULEIO, ARTISTIC DIRECTOR OF LIMÓN DANCE COMPANY

SERVES:
8 - 12

PREP TIME:
30 MIN

TOTAL TIME:
3 HRS 30 MIN

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INGREDIENTS FOR THE MEATBALLS

1 – ½ lb of chopped meat
¼ cup of water
1 onion chopped finely
2 tbsp of parmesan cheese
2 cloves of garlic chopped finely
¼ cup of bread crumbs
1 tbsp parsley
salt and pepper to taste

DIRECTIONS FOR THE MEATBALLS

Combine all ingredients in a large bowl and kneed thoroughly.  With wet hands roll the mixture into little balls and set aside.

INGREDIENTS FOR THE SOUP

whole chicken (hen if possible)
noodles, pre-cooked
3 carrots, cut into large pieces
can of whole peeled tomatoes
4 chicken bouillon cubes
1 onion, cut into large pieces
2 leeks, cut into large pieces
1 stalk of celery, cut into medium pieces
salt and pepper to taste

DIRECTIONS FOR THE SOUP

Put whole chicken in a large pot and cover with water. Bring to a boil.

As water is heating, add carrots, celery, onion, leeks, and the can of tomatoes (after crushing with your hands).

Leave it at a low boil and simmer for 2 ½ hours.

Strain the soup.

Clean the chicken and return meat to the broth.

Mash carrots and tomatoes, return to the broth.

Cook the meatballs in the broth.

Now you can add any additional finely chopped vegetables to the broth if desired.

Add cooked noodles to the soup before serving. Enjoy!

SNAKE BITE (RUM PUNCH)

FROM GEOFFREY HOLDER, TRINIDADIAN-AMERICAN ACTOR, DANCER, MUSICIAN, AND ARTIST

FROM GEOFFREY’S CARIBBEAN COOKBOOK

“I once turned Lena Horne on with punch, and she sparkled. It’ll do the same to you and your friends!”

— GEOFFREY HOLDER

SERVES:
ABOUT 30

PREP TIME:
10 MIN

TOTAL TIME:
12 HR

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INGREDIENTS

2 quarts light or dark rum
8 cups dry white wine
2 cups lemon juice
1 ½ cups sugar
1 cup maraschino cherries
1 ½ cups fresh fruit, diced
2 cups pineapple, canned or fresh
orange slices for garnish
½ teaspoon bitters

DIRECTIONS

Combine all the ingredients except for the orange slices in a large punch bowl and put it in the freezer overnight.  One hour before your guests arrive, remove bowl from the freezer and garnish with the orange.

CARLA FRACCI'S RECIPE FOR RISOTTO CON FUNGHI (RICE WITH MUSHROOMS)

FROM CARLA FRACCI, ITALIAN BALLET DANCER AND ACTRESS

FROM TANAQUIL LE CLERCQ’S THE BALLET COOK BOOK

SERVES:
4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR 30 MIN

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INGREDIENTS

5 large dried mushrooms
1 can of chicken stock, 15 oz
4 tbs. butter
1 tbs. oil
2-3 onions, thinly sliced
1 cup Arborio rice
2 cups buttermilk
¼ tsp. saffron
½ tsp. salt
Pinch of pepper
Grated parmesan cheese to taste

DIRECTIONS

Soak mushrooms in warm water for 30 minutes, changing the water twice. Drain.

Cook mushrooms in bouillon until tender, about 1 hour. Drain, reserving liquid, and chop into small pieces.

Melt butter, add oil, and sauté onions until golden, about 5 minutes. Add rice and sauté until pale yellow, stirring occasionally. Add milk, chopped mushrooms, saffron, salt and pepper. Simmer 20 minutes, stirring occasionally. If necessary moisten with a little bouillon to keep from drying out. Sprinkle with parmesan and serve immediately.