Cooking with Litéra - Amazon S3Videos/Cook+Book+2016.pdf · 1 8-ounce package of cream cheese, softened. 2 4-ounce packages of goat cheese (I like the herbed variety), softened

Cooking with LitéraIt’s all about family!

Our Litéra family spans the globe and a part of being family is about sharing and spending time

with one another.

We’ve collected some of our favorite dishes from across the globe to share with you. We hope you’ll

enjoy them with your family.

Appetizers

Brenda Bodiford-Waldripinnova™ Product Specialist | Litéra Corp.

Spinach and Artichoke Dip

Ingredients:

1 package frozen spinach1 can artichoke hearts (medium)1 8-ounce package of cream cheese, softened2 4-ounce packages of goat cheese (I like the herbed variety), softened3 cloves of garlic, minced¼ cup minced onion2/3 cup of grated parmesan cheese½ cup mayonnaise

How To:Pre-heat oven to 350 degreesCool spinach per package directions and drain wellUsing food processor, chop artichoke heartsCombine all ingredients and mix wellPlace mixture in a baking dish

Bake at 350 degrees for 30 minutes

Serve with crackers or bread (I prefer Triscuits, but pretzel bread is always a hit when I use it).

Serve warm

Hint: Refrigerate the leftovers. The leftover dip is great on a bagel!

Joy Heath RushVP of Client Development | Litéra Corp.


Tzatziki SauceIngredients:2 English cucumbers, peeled, seeded, finely chopped3 garlic gloves, peeled4 tbsp olive oil, more for dressing1/8 cup of dill (more for preference, I like about ¼ cup)2 lbs Greek yogurtSalt and pepper to taste5-7 mint leaves (optional)

This sauce is great with a many number of things, chips, sandwiches, chicken, fish…

Emily WilliamsLitéra Chef – McLeansville | Litéra Corp.

Pictured with Ian McCormick – Litéra’s Product Specialist

How To:• After prepping cucumbers, place in a colander or sieve and salt

abundantly to remove excess water. Let stand up to 15 minutes. After, squeeze all excess water from cucumber.

• Add garlic, mint and olive oil to food processor and blend until almost smooth.

• Add garlic mixture, diced cucumber, dill, yogurt and salt and pepper to a large mixing bowl. It is tradition to mix tzatziki sauce with your hands, but you can fold it into itself with a spoon or spatula. Mix until all ingredients are dispersed evenly.

• Transfer to a serving dish and drizzle with olive oil and more salt and pepper to your liking.

• Will last, refrigerated, up to 3 days. Serve on any Greek style sandwich, grilled chicken or steak. Also great with fresh veggies, on baked potatoes, with chips or fresh bread.


Pimento CheeseIngredients:Required:

1 -7oz Jar Diced Pimientos1 Medium Jalapeño Pepper3 tbsp. Mayonnaise (Preferably Duke’s)8oz Cream Cheese4 Cups Sharp Cheddar Cheese2 tsp Lemon Juice3 tsp Spicy Mustard1 Garlic Clove2 tsp Hot Sauce (Preferably Texas Pete*) or more to tasteFresh Ground Black Pepper or Pepper Corn Medley or more to tasteFresh Ground Sea Salt to taste

Directions:

Set the cream cheese out to soften. Finely dice the jalapeño and garlic clove. I recommend using a stand mixer with a flat beater attachment (flex edge is best) to mix ingredients. It can be done by hand but will take much longer and will require more effort.

Cut the cream cheese into 4-6 pieces and add to bowl. Add 2 cups of the shredded cheese, the jalapeño, garlic clove, pimientos (juice and all), and mayonnaise. Stir together until the mixture is consistent.Add the remaining shredded cheese and required ingredients. Stir mixture until it is again consistent.Add recommended ingredients as you want, tasting as you go until you reach desired flavor.Serve with desired crackers, sliced baguette, or spoon. Use on sandwiches or burgers in place of sliced cheeses.

Skyler HolleyMarketing Manager | Litéra Corp.

Recommended Ingredients to Taste:

Chili powderCrushed /Ground Red Pepper

(Cayenne)Onion PowderGarlic PowderMustard PowderGround White PepperEven More Hot Sauce!

*Feeling adventurous?Substitute Texas Pete - Hotter Hot Sauce


Roasted Red Pepper HummusIngredients:1 Red Bell Pepper5 unpeeled garlic cloves2 tbsp olive oil1 can Garbanzo beans (Chickpeas), drained and rinsed½ cup tahini1/3 cup lemon or lime juice1 tsp ground cumin1 tsp salt1-3 tbsp olive oil (for mixing)

Emily WilliamsLitéra Chef – McLeansville | Litéra Corp.

• Preheat oven to 450 F• Place unpeeled garlic gloves in the middle of a square sheet

of aluminum foil. Drizzle with 2 tbsp olive oil and salt and pepper to taste. Wrap in foil, place in oven for 10-15 minutes.

• Rinse and dry red pepper. Place on a foil lined baking sheet. Place in oven at 450 F for 10-15 minutes. Then turn pepper on the other side for another 10-15 minutes. The peeper should be blackened.

• After garlic and pepper are roasted and cooled off, peel shell off garlic and remove seeds from pepper.

• Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, ½ roasted red pepper and 1 tbsp of olive oil in the bowl of a food processor. Process until creamy. If too thick, add 1-2 more tbsp. of olive oil. Remove and place in serving bowl.

• Add remaining ½ pepper to food processor, lightly process. Place on top of hummus and add a drizzle of olive oil.

How to:

Pictured with Salvador –These two take care of us!

Kevin RineyInfrastructure Manager| Litéra Corp.Live Life, have fun, enjoy spicy food!

Cucumber Pico de Gallo

Ingredients: (adjust all measurements to taste)

1 Large Cucumber1 carton of grape tomatoes1 bunch of cilantro1-2 jalapenos (or preferred hot pepper)1 Lemon1 Lime1-2 cloves of garlic1 red onion choppedSaltPepper

Preparation:

• In a large mixing bowl, peel, slice and quarter cucumber and tomatoes

• Mince jalapenos, (leave seeds and membrane in for additional heat) garlic and cilantro

• Juice lemon and lime• Add salt and pepper to taste• Add all ingredients to bowl and mix • Allow to sit overnight

Note: The Pico de Gallo may be served immediately after mixing if you prefer (or can’t wait).

Kevin RineyInfrastructure Manager| Litéra Corp.Live Life, have fun, enjoy spicy food!

Beverages


Hendricks Breakfast Martini

Ingredients:

1.5 oz. Hendrick’s Gin2 tsp Orange Marmalade.75 oz. Fresh lemon juice.5 oz Simple syrup

How To:

Add all of the ingredients to a cocktail shaker and fill with ice

Shake, and strain into a cocktail glass

Garnish with a lemon peel and serve with buttered toast on the side

Dawn HudginsDirector of Marketing | Litéra Corp.

Featured at the Litéra VIP Breakfast


Peachy Ginger Whiskey Drink

Ingredients:

1-liter Peach Nectar16 oz Canadian Club Whiskey14 oz Ginger Syrup (1-part ginger tea and 1-part white sugar melted together)2-liters Ginger Ale1-2 Peaches Sliced and Frozen

Directions:

• In a gallon pitcher, mix together the peach nectar, whiskey and ginger syrup.

• Add the frozen peach slices

• Pour the ginger ale in on top of the previous mixture and fill pitcher (there will be a little left over)

Enjoy!

Skyler HolleyMarketing Manager | Litéra Corp.


Frozen Strawberry Smoothie

Ingredients:

7-8 large frozen strawberries6oz of lemon yogurt1/3 cup of orange juice

Add banana, honey, etc. as desired.

How To:

Add ingredients into blender. Blend. Voila.

Tommy TeoliMarketing Specialist/Staff Writer | Litéra Corp.

EntréesBreakfast, Lunch, & Dinner

Pancakes for Zoey!Ingredients:

1 Cup Flour½ Tsp Salt1 Egg ¾ to 1 Cup Buttermilk*2 Tbsp Butter (melted)2 Tbsp Sugar (add more to according taste)1 Tsp Baking Powder½ Tsp Baking Soda1 Tsp Pure Vanilla Extract**1 Tsp Cinnamon**

* 4 Tbsp of SACO Buttermilk Blend to 1 Cup of Water

Dry Ingredients:Mix all dry ingredients together in a separate bowl. If using a Buttermilk Blend as a substitute, add the blend to the dry ingredients.Wet Ingredients:Mix the wet ingredients in another bowl or to a nice-sized measuring cup. Once mixed well, then pour it onto the dry ingredients. Stir until nicely incorporated, but not too much. It’s ok if you may see a few lumps. Let your batter sit 3-5 minutes or so. You should notice bubble rising to the top of your batter.Start your Griddle! (If using a Stove, set to Medium or a tad bit higher.) You may want to spray some non-stick spray on your griddle/pan 1st. Pour your batter until you’ve reached the desired pancake size. A good indicator that the pancake is ready to be flipped is when you notice the multiple bubbles on the top of the pancake. Try to avoid flipping the same pancake multiple times, may cause the top of the pancake to be somewhat hard.

Bon Appétit...Enjoy!

Joel W. MartinJunior Account Executive | Litéra Corp.

Daddy’s Little Helper!

Mom’s Spinach Salad

Ingredients:

• Earthbound Farm Organic Baby Spinach Salad already washed – sold in a clear container –

• 1 Pint Fresh Strawberries (wash and slice them- not too early – otherwise they will get too much juice)

• 1 Pkg Toasted sugar coated pecans (bought mine at Trader Joes – but I am sure Whole Foods would have them)

• Crumbled Blue Cheese to taste• Green Onion (a few stems – cut into small pieces)• Sprouts (optional - but tastes very good)• Raspberry Dressing – purchase a good one

How to:

Put spinach in bowl. Add green onions, and sprouts. You can get this ready to this point.

Just before serving, add sliced strawberries, toasted pecans, blue cheese and raspberry dressing to taste on top. Toss…remember spinach is a little fragile so toss lightly.

Keep a few pecans and strawberries on the side and after tossing the salad with dressing - sprinkle on top of salad for color.

SERVE

Nick MavianoDirector of Project Management| Litéra Corp.

Nick and his mom

GritsA Southern – Low Country Favorite!This works great as an entrée at breakfast, as a side dish for brunch, or as part of an entrée at dinner time (i.e., shrimp and grits).

Ingredients:

How to:

1. Cook the grits and water according to packaged grits instructions

2. To the cooked grits, add butter and beaten egg and stir until cheese is melted

3. Pour into greased casserole baking pan

Cook on 325 degrees or 350 degrees for about thirty minutes

Jeremy LeonardGeneral Counsel| Litéra Corp.

• one cup quick grits (or polenta) • four cups water • one teaspoon salt • one-half stick of butter • eight ounces shredded sharp

cheddar cheese • one egg beaten.• Optional twist: use pepper jack

cheese instead of cheddar, use an extra egg and less butter for more protein

Each day verbalize something you are thankful for – as opposed to what you don’t have;

Focus on your responsibilities, priorities and goals – as opposed to analyzing what others

are or are not doing.

Jeremy and Jacy (above)Jeremy and Rocky (right)

Deepak’s Meat VinadalooIngredients:

1.5 lbs. Lamb, Pork or Beef...no fancy cuts needed...cut into cube sized pieces1/2 to 3/4 cup of white vinegar2 medium or one very large onion, finely chopped2-3 tablespoons of olive oil1 teaspoon chopped garlic1 teaspoon of chopped or paste Ginger1 heaped teaspoon of cumin powder1 heaped tsp coriander powder½ teaspoon Indian red chili powder1/2 teaspoon of salt1/2 small can of tomato paste4 small potatoes1 cup fat free sour cream (optional)

Directions:

• Marinate meat in vinegar for 1 to 3 hours• Sauté onion in olive oil till almost brown...not burnt• add garlic, ginger, cumin powder, coriander powder, Indian

red chili powder, and salt and sauté till mixed...2-3 minutes• add tomato paste...mix well• add meat & brown on high for about 10 minutes till it looks

cooked on the outside• Add 2 cups of water till the whole mix is soupy & more or less

covered• reduce heat to low, cover pot & let simmer for1 hour...check

to see it does not dry out...add water if needed• Peel & Cut potatoes in half & put into the pot & simmer for

approximately 45 minutes• Taste meat to see if it is tender...no harm in simmering

another 1-2 hours• If taste is too pungent...add 1 cup fat free sour cream to mix

& simmer for 10 minutes• Serve over Basmati rice

Deepak MassandFormer Founder, CEO, and Friend | Litéra Corp.

Mongolian Buutz

Ingredients:

Dough250 g Flour1.5 dl Water

Filling:300 g Minced Meat (Traditionally mutton, other types of

meat such as beef work just as well.)1 p. Onion Minced2 p. Garlic Cloves Minced2-5 tblsp Water

Salt Pepper Caraway

Directions:

Prepare the Filling• Mix minced meat, onion and garlic. • Add water until the mass is smooth to work with. • Add enough salt and spices (the dough has no salt). • Prepare the dough• Mix flour and water to create a pliable dough. Let it rest for

15 min. • Cut the dough into 2 cm (0.8 in) thick slices, roll the slices. • Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces

with a finger. Form the pockets• The decorative design of the buuz is a matter of honor for the

cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

• There are several different possibilities to form the buuz, but the beginning is always the same.

• The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge. It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry.

• Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center.

Buuz are cooked under steam, and usually have an opening at the top.

Backstory: Sherry Kappel’s oldest daughter, Sarah, served as a US Peace Corps Volunteer in the Sukhbataar aimag in Daringanga soum in 2010 and 2012; she chronicled her travels in this blog: http://mongolia820.blogspot.com. Beef buutz were her favorite meal – generally the Mongolians made them out of mutton, but they would specially-make them for her with beef.

Mongolian Buutz

Sherry KappelChief Consultant | Litéra Corp.

Sherry with her family and friends in Mongolia.

Round Buuz• This is the most traditional shape, and differs the

most from the other forms of Mongolian filled pockets.

• Fold the edge at one side, and press it together with your fingers.

• Create another fold next to the previous one, slightly offset to the outside, and press it together as well.

• Continue this way, continuously rotating the buuz as you go along.

• When done right, then this will result in a ring, which keeps the pocket together at the top.

• A small opening remains open in the center.

Cooking the Buuz• The finished Buuz are cooked under steam without

pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok type pan used on the stove in the yurt (a round tent called a ger – Sarah lived in one for two years!).

• Oil the inlays, or dip the bottom of each Buuz in oil. • Place the Buuz on the inlay, ideally without touching

each other. • Fill sufficient water into the bottom of the pan. • Insert inlays, close the lid, and don't open it anymore

until the Buuz are finished. • Keep the steam going for about 15 min. • Now open the lid, and fan some air to the Buuz, eg.

with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish color.

Eileen RichardsonMarketing / | Litéra Corp.

Spicy Peach Pork Medallions

Ingredients:

1 pork tenderloin2 canned peaches in syrup (chunks)1 pint heavy whipping creamCurry powderChili powderSalt & pepperOlive oil

Instructions:

• Wash tenderloin thoroughly, pat dry w/ paper towel, slice in ¾” pieces and lightly season w/ salt and pepper

• On MEDIUM heat up some olive oil in a deep pan and brown tenderloin pieces on both sides

• Take meat out of the pan and set aside• Add heavy whipping cream to the pan and add curry powder

until you see a nice yellow color (be careful not to overdo it )• Add chili powder until desired spice degree is achieved• Add peach chunks and syrup• On LOW let mixture cook down until it thickens, stir

occasionally• 15 minutes before you plan on serving, add pork to the mixture

and let them cook for an additional 10 minutes• Take 1 piece out and cut open to check color, if it is too pink

cook a little bit longer

Serve over hot Spätzle

Eileen RichardsonMarketing & HR Assistant | Litéra Corp.

She does a little of it all!

Raina’s Balti Chicken CurryIngredients:

1 ½ pounds boneless, skinless, chicken breast cut into pieces4 tbsp. olive oil2 large red onions, sliced3 large tomatoes, halved and sliced1 inch cinnamon stick, broken into two pieces2 large black cardamom pods or 6 green (opened) 6 black peppercorns2 tsp. cumin seeds2 tsp. ginger puree or minced2 tbsp. garlic minced or crushed2 tsp. coriander powder1 tsp. garam masala1 tsp. chili powder1 ½ tsp. salt (or to taste)2 tsp. mild curry powder8 tbsp. plain yogurt (preferably natural)4 tbsp. lemon juice (if extra tanginess is preferred)4 tbsp. chopped fresh cilantro2 fresh green chilies, chopped

Directions:

1. Wash, trim and cut chicken pieces, and set to one side.2. Heat the olive oil in a deep round-bottom pan or frying pan.3. Put in onions and fry them until they are golden brown and a

little burnt on the edges.4. Add the tomatoes and stir well.5. Add the cinnamon stick, cardamoms, peppercorns, cumin

seeds, ginger, garlic, coriander powder, garam masala, chili powder, salt and curry powder.

6. Lower the heat and stir fry for 5-6 minutes.7. Add the chicken pieces and stir fry for about 5 minutes or

until the spice mixture has completely penetrated the chicken.

8. Add the yogurt to the chicken and mix well.9. Lower the heat and cover the pan. Cook on low heat for

about 15 minutes, checking to make sure that the chicken is cooked all the way through.

10. Add the lemon juice, fresh cilantro and green chilies.11. Serve with basmati rice or fresh rotis.

Serves 4-6 Goes well with Balti mixed vegetables as a side dish.

Raina MassandChief Commercial Officer | Litéra Corp.

Nick’s Famous Chicken Parmesan Recipe

Ingredients:

Boneless/Skinless Chicken BreastFlour2-3 eggs, beaten with a splash of milk/waterBread CrumbsGrated Parmesan Cheese

Even ration of bread crumbs and grated parmesan cheese (depends on how much you make, but 1 cup bread crumbs and 1 cup parm will coat about 4 large or 6 small chicken breasts).

Pasta Sauce – either homemade or your favorite brandIf you cook a lot you may want to have another jar on hand - you don't want it too dry).

Fresh MozzarellaFresh Basil (optional)ButterOlive OilPam

Step 1Take some boneless chicken breast and pound out to cutlets1. Salt and pepper them, dredge in flour (shake off excess).2. Dip floured chicken in eggs.3. Dip in breadcrumb/parmesan cheese mixture to coat.At this point can be made ahead, just cover with saran and stick in fridge.

Step 2In a large skillet heat up a big pat of butter and some olive oil, (be pretty generous).On medium-high, brown both sides of chicken (if you have more than one batch you may need to add more butter/olive oil between batches).Set on paper towel to drain excess oil.Don't worry about cooking completely. It goes into the oven to cook more. In fact try to get it while chicken is underdone a bit.

(continued)

Nick’s Famous Chicken Parmesan Recipe (continued)

Step 3Spray a 9 x 12 baking dish with PAM, put a layer of the pasta sauce, then put the chicken, then top with more pasta sauce.Top each piece of chicken with a piece of basil and a big piece of fresh mozzarella.

Cover with foil, bake in a 350 oven 20-25 minutes until hot and bubbly.

Nick MavianoDirector of Project Management| Litéra Corp.

Feijoada (Serves 10)

Ingredients:

2-3 pounds beef, lightly rubbed with Montreal steak seasoning2-3 pounds boneless, skinless chicken thighs1 pound andouille sausage (or hot Italian sausage)12 slices of Applewood smoked bacon8 cans black beans (14.5 oz)2 large red onions, diced8 cloves fresh garlic, minced2 ½ tsp coriander2 ½ tsp cumin½ tsp red chili flakes2-3 bay leaves (1-2 per pot based on size)

Karen MassandManaging Director | Litéra Corp.

Note: If you have friends with dietary restrictions, you may want to separate the beef and/or pork from the rest• Cook the bacon, set aside• In the same pan, sauté onion and garlic with coriander, cumin

and red chili flakes• In a separate pan, sear beef • Put ½ of the onion mix, the beef, and 2/3 of the black beans

into a big pot(s), add a jalapeño and bay leaf to each pot, cover and cook for 2-6 hours on low heat. Add water as needed

• Sear the sausage whole, then cut into pieces and sear the ends of the pieces

• Add ½ of the sausage to the pot and reserve the rest • Continue cooking for 2 hours, adding water as needed• Season the chicken with pepper, sauté the chicken in

remaining garlic until seared• Add white wine if desired and cook down • Add onions cook for 5 more minutes• Add chicken mix to black beans• Cover and simmer for 6-24 hours on low heat, stirring

occasionally and adding water as necessary• Add remaining sausages and beans to pot(s)• Cook for 2 more hours• Salt and pepper to taste• Serve over basmati rice cooked with saffron


Falafel Burgers

Ingredients:

400g can chickpea, rinsed and drainedgarlic clove, choppedhandful of flat-leaf parsley or curly parsley1 tsp ground cumin1 tsp ground coriander1⁄2 tsp harissa paste or chilli powder2 tbsp plain flour2 tbsp sunflower oiltoasted pitta bread200g tub tomato salsa, to servegreen salad, to serve1 small red onion, roughly chopped

Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt.

Blend until fairly smooth, then shape into four patties with your hands.

Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.

Serve with toasted pittas, tomato salsa and a green salad.

Stuart JamesInformation Security Officer / UK Development | Litéra Corp.

Mutton Dum BiryaniIngredients:

1 kg mutton (Goat/Lamb/Beef) cleaned and washed well Salt - as per taste 2 tblsp red chili powder 1 tsp turmeric powder 4 tblsp ginger garlic past2 tblsp raw papaya paste 3-4 small cinnamon sticks1 tsp caraway seeds 3-4 cloves. 1 tsp green cardamom powder 1 tsp black pepper corn powder 4-6 green chilies (can be avoidable) 1 large bunch coriander leaves1 large bunch mint leaves1 cup of deep fried onions2 tblsp oil1 tsp garam masala (Indian spice) powder3 cups yogurt/curd1 tblsp extracted lemon juice.

For The Rice: 1 kg rice (Extra-long Basmati)Salt to taste2 medium size cinnamon sticks 2-3 green cardamoms3-4 cloves1 tsp caraway seeds3-4 black pepper cornsWater to cook rice1 tblsp lemon extracted juice

For The Dum and Seasoning: A large cooking pot1 tblsp oil to coat the base¼ cup saffron flavored milk3 tsp Rose water1 tsp Kewra essence (Pandanus flower extract)Few dried rose petals2 tblsp chopped coriander leaves for garnishing2 tblsp chopped mint leaves for garnishing4 tblsp crushed deep fried onions for garnishing1 tblsp ghee2 tbsp lemon extracted juice

Mutton Dum Biryani(continued)

For Cooking Rice: 1. When the mutton is marinated, wash and soak the rice for 40

minutes. 2. Meanwhile take a large cooking pot, add water generously

into it. 3. Add salt into the water for taste. 4. Add whole spices such as cinnamon, cardamom, cloves, black

pepper, caraway seeds into the water. 5. Bring the water to a boil6. When the water boils add soaked rice into it. 7. Cook the rice until it is 70% done. 8. Strain the rice completely.

For The Dum and Seasoning: 1. Take a large cooking utensil, add oil and coat the base well. 2. Add the whole mutton marinade at the bottom. 3. Over it, add all the rice that has been strained. 4. Add saffron flavored milk all over the rice. 5. Garnish with coriander leaves and mint leaves. 6. Garnish with deep fried crushed onions. 7. Add some ghee for fragrance. 8. Sprinkle rose water and kewra essence all over. 9. Add lemon extracted juice all over the rice.

Preparation:For Marinating Mutton: 1. In a large bowl, add the mutton pieces, add salt to taste, add

red chili powder, add turmeric powder, add ginger garlic paste and raw papaya paste.

2. Add caraway seeds, cinnamon sticks, cloves, cardamom powder and black pepper corn powder and mix the whole mixture well.

3. Add crushed deep fried onions, oil into it and mix it. 4. Add garam masala powder and mix the whole mixture well. 5. Rest this marinade in the refrigerator overnight for about 8-

10 hours. 6. When the mutton is marinated, add beaten yogurt into it and

mix well. 7. Also add lemon juice into it, give a mix and rest it aside.

(continued.. This is a long recipe but worth it!)

Mutton Dum Biryani(continued)

10. Seal the lid of the cooking pot tightly with a flour dough or with aluminum foil with a heavy lid.

11. Place a skillet/tawa below the cooking pot while giving dum/steam.

12. Dum the biryani for about 15-20 minutes on high flame and for 40 minutes on sim flame.

13. The biryani gets cooked in an hour. 14. Always take the biryani out from one corner and take it out

from the bottom to the top.

Vinay BehlAssociate Director, Business Development Litéra Corp.

…and Dessert!

Roasted nuts of your choice Dried rose petals for garnish

Preparation:-1. Take the bread slices and cut them diagonally giving them

a triangular shape.2. Deep fry them in Ghee/clarified butter till golden in color

and set aside the slices.3. Boil the whole cream milk Add saffron strands and reduce

it till 60%.4. Keep it off the flame and add sugar.5. Dip the fried bread slices into the reduced milk and gently

take off each slice from the milk bowl and place it on a platter elegantly.

6. Still reduce the milk to a thick creamy paste. 7. Remove it from the flame and let it cool.8. Spread over the bread slices evenly.9. Top up with roasted nuts all over and be generous in

spreading the nuts. 10. Garnish with a few strands of saffron and dried rose

petals. 11. Eat it cool.


Deviled Eggs

Ingredients:

1 dozen eggs, hardboiled1 heaping tablespoon Grey Poupon mustard1 heaping tablespoon sweet pickle relish2 tablespoons ranch dressingMayonnaise to desired consistencySalt and pepper to taste

How To:

1. Peel hardboiled eggs then cut in half lengthwise.2. Remove the yolks and place them in a bowl.3. Rinse the whites and place on a towel to dry.4. Mash the yolks.5. Add the mustard, sweet pickle relish, and ranch dressing. Mix

well.6. Add mayonnaise until the filling is of desired consistency (not

runny). Mix well.7. Add salt and pepper to taste.8. Mix well.9. Fill the egg white halves with the yolk mixture.10. Serve immediately or refrigerate.

Hint: If you need to take these somewhere, put the filling and the whites in two containers and store the containers in a cooler. Fill the eggs when you arrive.


Broiled Salmon Steak

Ingredients:

4 - Salmon steaks 1” thick¾ cup olive oil¼ teaspoon dried thyme leaves1 teaspoon lemon juice1 teaspoon wine vinegar½ teaspoon black pepper1 small onion½ bell pepper chopped½ teaspoon saltParsley4 slices lemon

Donovan AlexanderDirector of Sales Engineering | Litéra Corp.

Directions:

Wash steaks, wipe dry, place them in the mixture of olive oil, thyme, pepper, garlic, lemon juice, vinegar and salt, for at least one hour (turn occasionally).

Drain salmon, reserving the mixture.

Place salmon on a broiling pan and broil for 15 minutes, basting occasionally with the mixture.

Serve with lemon slices and parsley, slices of sweet pepper, sweet onions on noodles or rice.

Makes 4 servings.

Matzo Brei ala Bess

Ingredients:

1 Box of plain or onion Matzo 2 eggs Salt PepperGarlic salt Velveeta 8 oz box(Yes! Velveeta, trust me its the best cheese to use in this!) Olive oil

Susan LewenzVP and General Manager Litéra AxxiTRIALS | Litéra Corp.

Directions:

Sauté pecans briefly in a skillet, no need to add butter, and set aside

Sauté onions, celery, mushrooms in butter.

Combine all ingredients ( wild rice, pecans and onions )

Add oregano, salt and pepper

Yields enough for a family of six as a side dish or for stuffing cornish hens or a 10 1b. turkey bird.

Singapore SatayIngredients:

1 large red onion, chopped 2 large garlic cloves, chopped 3 stalks lemon grass, chopped 1/2 cup soy sauce 1 tablespoon peanut oil 1 tablespoon ground turmeric 1 1/2 teaspoons brown sugar 1 teaspoon ground cumin 1 teaspoon ground ginger salt and black pepper to taste 1 pound skinless, boneless chicken breast halves - pounded thin 12 wooden or bamboo skewers

Instructions:

1. In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.

2. About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

Sally PeckDeveloper Special Projects - Singapore | Litéra Corp.

Two Crust Chicken Pie

Ingredients:

prepared pastry for two-crust pie, homemade or package6 tablespoons butter6 tablespoons flour1/2 teaspoon salt1/8 teaspoon pepper1 3/4 cups chicken broth2/3 cup half-and-half3 cups chopped, cooked chicken (alternate – cut up cooked traditional flavored rotisserie chicken and add to mixture above)Pinch of garlic salt

Prepare homemade pastry:

• Divide in two portions, about two-thirds in one portion and one-third in other

• Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6)

• Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly

• Add liquids and cook slowly until thickened; add chicken • Pour into pastry-lined pan • Roll out remaining pastry; cover chicken mixture; pinch

edges together • (Optional – rub melted butter on the top of the pastry as

well as on the pinched edges)

Bake at 425° for 35 minutes, or until pastry is nicely browned.

“A first impression can never be repeated. Be the best you that you can be the first time!”

Kendra TurnerCustomer Service Specialist | Litéra Corp.

Chicken Adobo

Ingredients:

2 lbs. chicken, cut into serving pieces3 pieces dried bay leaves4 tbsp soy sauce2 tbsp vinegar3 cloves garlic, crushed1 to 2 cups water¼ cup cooking oil½ tablespoon white sugarSalt and whole peppercorn

Instructions:

1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours.

2. Place the cooking oil in a pan and apply heat.3. When the oil is hot enough, put-in the marinated

chicken. Cook all the sides for about 5 minutes.4. Pour-in the remaining marinade and add water. Bring to

a boil.5. Add the dried bay leaves and whole peppercorn. Simmer

for 30 minutes or until the chicken is tender.6. Add vinegar. Stir and cook for 10 minutes.7. Put-in the sugar, and salt. Stir and turn the heat off.8. Serve hot over rice. Share and Enjoy!

Liz FlandesPH Brand Manager| Litéra Corp.

Success comes with risks no one else is willing to take.


Kjötsúpa — Icelandic Lamb Soup

Ingredients :

2 pounds lamb shoulder (preferably with some bone)6 cups water, plus more if necessary2 teaspoons sea salt½ teaspoon freshly ground black pepper1 onion or leek, chopped1 – 2 tablespoons mixed dried herbs (see note above)1 pound rutabaga (or turnips), peeled and chopped½ pound carrots, peeled and chopped½ pound potatoes, peeled and chopped1 cup chopped green cabbage

Instructions:

Trim some of the excess fat off the meat, and cut into chunks. Place it in a large pot, add 6 cups cold water and heat slowly to a boil. Skim the broth, then add salt, pepper, onion, and dried herbs. Simmer, partly covered, for about 45 minutes.

Meanwhile, prepare the vegetables. They should be chunky, large enough that each piece is a separate spoonful. Add the rutabaga, carrots and potatoes to the soup, and continue simmering for 15 minutes more.

Add the cabbage and simmer for 5 to 10 minutes, or until all the vegetables are tender. Lift the meat out from the soup, and separate out the bones, sinew and excess fat. Chop the meat up into bite-sized pieces and add them back into the soup. If needed, add a cup or two of more water, and adjust seasonings. Let soup sit overnight for flavors to develop. Garnish with fresh parsley or chives, if available. Serves 4 to 6 as a main course.


To be served at Sherry’s daughter’s wedding -December 2016 in Iceland

Desserts

Carrol Coconut CakeIngredients: 2 cups all-purpose flour2 ½ teaspoon cinnamon1 teaspoon salt: 1 ½ cups oil2 cups sugar3 eggs1 can (8 or 8 ¼ oz Crushed pineapple)2 cups grated carrots1 ½ cups flaked or shredded coconuts1 cup chopped walnuts: coconut cream cheese frosting.

COCONUT CREAM FROSTING• Sauté 1 cup of flaked coconut in 1 ½ tablespoon butter or

margarine until golden brown, stirring constantly • Remove from heat and spread on waxed paper and cool• Cream ¼ cup of butter or margarine, and 1 package (3 oz.)

cream cheese, softened until smooth• Add 3 cups sifted confectioners sugar and one tablespoon

milk alternately in small amounts, beating well after each addition. Blend in ½ teaspoon vanilla, add ½ coconut, spread on cake and sprinkle with remaining coconut

• Makes 2 ½ cups of frosting

Directions:Combine flour, baking soda, cinnamon and salt.Beat oil, sugar and eggs until well blended.Add flour mixture and beat until smooth.Add un-drained pineapple, carrots, coconut and nuts.Pour into greased 9 in. tube pan, bake at 350 degrees for 1 hour 10 minutes to 1 hour 20 minutes, or Until cake tester inserted in center comes out clean.Cool in pan ten minutes.Remove from pan and finish cooling on rack.Frost with coconut cream cheese frosting.

Donovan AlexanderDirector of Sales Engineering | Litéra Corp.

Pluck–It CakeIngredients:

3 cans (10 count) refrigerated biscuits, cut in fourths2 sticks of margarine or butter, melted1½ C. brown sugar1 tsp. cinnamon1 C. chopped pecans

Personal Use: I make a Pluck-It Cake for Thanksgiving Day and for Christmas morning. For Thanksgiving, I have it out for guests/family to snack on during the big Thanksgiving feast preparations. For Christmas, I make it early and have it ready for ‘grazing’ during the gift opening or downtime that occurs after opening gifts. It’s been a family tradition since before I can remember!

How To:

Melt butter, add all ingredients except biscuits. Place one third of the biscuits in a buttered Bundt pan and top with one third of the margarine mixture. Repeat the layers, ending with the margarine mixture –biscuits, margarine, biscuits, margarine, biscuits, margarine.

Bake 40 – 45 minutes at 300º.

Let sit 5 minutes, then turn onto a large plate.

Sara Mooreinnova™ Senior Support Specialist| Litéra Corp.

Sans Rival CakeIngredients:

Instructions: Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make and set aside.Beat egg whites until soft peaks formed.Add cream of tartar and beat, gradually add the sugar, beating well after each addition.Continue beating until egg whites are very stiff.Fold in vanilla extract and cashew nuts.Divide in 3 or 5 portions and spread in prepared pans.Bake at 300F for 30 minutes or until golden brown.Remove from the oven and let it cool just enough to handle.Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.

Prepare Sans Rival Filling:In a bowl, beat egg yolks until thick.In another bowl, cream the butter and add the vanilla, then set aside.Boil sugar and water until it spins a thread.Place the bowl of an egg mixture over a bowl of cold water.Pour hot syrup into the egg yolks in thin streams while beating (this method will prevent the egg yolk from curdling).Whisk vigorously to incorporate and to cool down the egg mixture.Blend egg mixture into the butter and whisk well.Add and sieve only fine cashew nuts and reserve the remaining.

Sans Rival Meringue Wafers:10 egg whites1 tsp. cream of tartar1 c. sugar1½ cups cashew nuts, finely chopped1 tsp. vanilla

Sans Rival Butter Cream Filling:6 eggs yolks1 cup sugar1/4 cup water1 cup butter1½ tsp. vanilla½ cup cashew nuts, roughly chopped for toppings

(continued)

Sans Rival Cake (continued)

Instructions:

Assemble Sans Rival Cake:Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.

Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.

Liz FlandesPH Brand Manager| Litéra Corp.Success comes with risks no one else is willing to take.

Chocolate Mousse

Ingredients:

2 x 100g bars of good quality dark chocolate(at least 70% cocoa)

a small knob of butter2 tablespoons of golden caster sugar300ml double cream1 teaspoon of vanilla extract2 large eggs

Optional – splash of brandy or other liqueur

How To:

Break the chocolate up into large chunks and put in a bowl with the butter – then put the bowl over a pan of simmering water and leave to melt.

Put the sugar, cream and vanilla together and whip until small peaks form.

Separate the eggs, adding the yolks to the cream and the whites to an empty mixing bowl. Add a pinch of slat the egg whites and whisk until stiff.

By now the chocolate should have melted – add to the cream mixture along with the optional liqueur if desired. Gently fold in the egg whites with a spatula, and then put in the refrigerator to set.

Take out about 20 minutes before serving.

By employee request, YUM!

The employees in the McLeansville office would like to say a personal thank you to Helen and Skye.

Paul DomnickPresident | Litéra Corp.


Fresh Coconut CakeIngredients for Cake:

2 cups sugar6 egg whites1 cup butter3 cups cake flour1 tsp. almond flavoring3 tsp. baking powder1 cup whole milk

Instructions:

CAKE:Cream butter and sugar. Add almond flavoring. Sift flour and baking powder 3 times and add alternately with milk into the creamed mixture. Fold in well beaten egg whites. Pour into 3 round 9-inch cake pans and bake at 350 degrees for 25 minutes.

ICING:Bring sugar, corn syrup, and water to a boil and cook slowly until a thread spins from the spoon. Pour one fourth of the mixture slowly into beaten egg whites, beating constantly. Return syrup to stove and cook over low heat until a small amount forms a hard ball which cracks between fingers. Pour over egg white mixture and beat until thick enough to spread. Have grated fresh coconut ready and sprinkle over icing and on top of the cake.


Ingredients for Icing:

3 cups sugarPinch of salt ½ cup white corn syrup 1 tsp. vanilla½ cup cold water 2 egg whites, beaten stiff

Scottish Cranachan(traditional Scottish dessert)

Ingredients:

60g of medium oatmeal (pinhead if possible) 150g of raspberries 4 tablespoons of malt whisky 4 tablespoons of runny Scottish honey 600mls of double cream

1. Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.

2. Alternatively you can toast the oatmeal with a half measure of sugar together to give a crunchy texture and caramel flavor. This is done either under the grill or with care in a non-stick frying pan using a medium heat and tossing often. Blend 50g of the raspberries in the liquidizer until they become smooth.

3. Whip the double cream until a stiff mixture forms.4. Stir in the honey and the whisky and mix well. Use a good quality

malt whisky to enhance the flavor. 5. Fold in 50g of the toasted oatmeal then fold in 50g of the

raspberry puree. A rippled effect should be achieved.6. Spoon the mixture into tall glasses or individual serving dishes.

Gently scatter the remaining oatmeal and raspberries on the top of each dish.

7. Additionally you can toss the raspberries in whisky and warm honey for an enhanced flavor. Once the dessert is prepared you can drizzle any extra whisky with the warmed honey over the Scottish Cranachan.

Paul DomnickPresident | Litéra Corp.


Chocolate Éclair Pie

Ingredients:

2 packages graham crackers1 package (large) instant vanilla pudding2 cups milk1 container Cool Whip1 tablespoon betterHershey’s Chocolate Syrup

How To:

Generously butter the bottom and sides of a 9” x 13” glass casserole dish.

Combine the instant pudding and the milk and whisk for two minutes.

Fold the Cool Whip into the pudding mix.

Cover the bottom of the dish with a layer of graham crackers.

Pour half of the pudding mixture over the graham crackers, then cover with another layer of graham crackers. Repeat with the rest of the pudding mix and graham crackers.

Pour Hershey’s syrup over the top – just enough to cover the top layer of graham crackers.

Refrigerate for at least an hour before serving.



Aunt Gertrude’s Hot Oil Chocolate CakeIngredients for Cake:

2 cups self-rising flour2 cups sugarSet aside

1 cup water1/2 cup oil1 stick of butterDash of salt4 tablespoons cocoaBoil well

Instructions for cake:

Pour boiled contents into the flour and sugar mixtureBeat with mixer and add vanillaBreak 2 eggs in a cup and fill the rest with milkPour in pan and bake for 20 – 30 mins (should be moist in the center)

ICING:Stir in powdered sugar until it looks like icingPut on cake immediately after removing from oven.

Fara Hardestyinnova™ Product Specialist | Litéra Corp.


4 tablespoons cocoa1/3 cup of milk or less

Tip: Best enjoyed sitting around the table laughing with your family!


Torcetti, Northern Italy Yeast Cookie(Best served with coffee or wine!)

Ingredients for Cake:

1 Pound/ 452 grams butter, melted3 eggs, beaten1 teaspoon/ 5 ml almond extract (optional)1 teaspoon/ 6 grams salt6 cups/ 720 grams white flour, plus more if needed2 packages/ 14 grams dry yeast1/2 Cup / 120 ml warm milk1/4 Cup / 60 grams granulated sugar

Combine yeast and warm milk and 1 Tablespoon/12 grams sugar in large bowl, let sit 10-15 minutes until yeast is activated/frothy. Add melted butter, beaten eggs, almond extract, salt, 5 cups/600 grams of flour and stir with a spoon. Add more flour as needed until the dough forms a ball rather than sticks to the sides of the bowl.

Cover with a damp cloth and let rise to double the size, punch dough down and let rise a second time.

Pinch off two inch/5 cm balls, roll each ball into a pencil shape. Roll the pencils in remaining sugar. Place on un-greased baking sheet, forming a teardrop with the ends pressed together or slightly crossed. Let cookies rest 20 minutes. Bake 9-11 minutes at 375 F/190 C, or until golden brown and crisp.

Norm ThomasSr. VP Corporate Development | Litéra Corp.


Grandma Sophie’s Cookies

Ingredients for Cake:

2 cups self-rising flour2 cups sugarSet aside

1 cup water1/2 cup oil1 stick of butterDash of salt4 tablespoons cocoaBoil well

Instructions for cake:

Pour boiled contents into the flour and sugar mixtureBeat with mixer and add vanillaBreak 2 eggs in a cup and fill the rest with milkPour in pan and bake for 20 – 30 mins (should be moist in the center)

ICING:Stir in powdered sugar until it looks like icingPut on cake immediately after removing from oven.

Jill GoldsteinDirector of Business Development, Northeast USA| Litéra Corp.


4 tablespoons cocoa1/3 cup of milk or less


Ginger Cookies

Ingredients :

1 cup granulated sugar½ cup firmly packed light brown sugar8 ounces (2 sticks) soft sweet butter1 large egg1/3 cup molasses2 teaspoons ground ginger½ teaspoon ground allspice1 teaspoon ground cinnamon 2 teaspoons baking soda½ teaspoon salt¼ teaspoon ground white pepper2 ¼ cups flour

Instructions:

Preheat oven to 325 degreesPut ½ cups of granulated sugar, the brown sugar, and the butter in the bowl of an electric mixer. With the paddle attachment, cream the butter on medium speed for 2 minutes, until the mixture is light and fluffy. Continuing to mix, beat in the egg and then the molasses. On low speed, add the dry ingredients and mix until incorporated. Refrigerate the dough for 30 minutes.

Roll the dough into ¾ -inch balls and roll them in the remaining ½ cup of sugar. Line a baking sheet with parchment paper. Put the cookies 2 or 3 inches apart on the baking sheet. Flatten them slightly with 2 fingers.Bake the cookies for about 12 minutes, until golden brown and set around the edges but still soft inside. Let them cool for 5 minutes and then remove them from the baking sheet.

Simon DandyVP of R&D | Litéra Corp.

The BEST

Thank you Kathy!

By employee request, YUM!


Kransakaka

Ingredients:

• 6 egg whites• 2 kg almond paste (best to special

order from baking places)• 500 g powdered sugar

Instructions:

Put everything in a large stand mixer with a dough hook and mix until sugar is incorporated. Transfer to a large pot over medium low heat and continue to knead dough for 20-30 min. Dough should be smooth, add powdered sugar if needed. Cool dough, shape according to directions on kransekage forms. Make sure that you do the final kneading of the dough in a large pot over low heat. It´s a pain, but it´s worth the work. The heat does wonders for the sugar, resulting in moist kransekage with the most amazing crust.


Pictured: Sherry’s daughter Brittany and her fiancé Jeff, to be wed in

Iceland - December 2016

Back in the Viking era it was a legal requirement to drink Mead for a full ‘moon’ or 30 days after a marriage. This brings us our modern day term: The Honeymoon.

In family life, love is the oil that eases the friction, the cement that binds closer together,

and the music that brings harmony.Eva Burrows

Part of the management and sales team

Ukrainian Team

EMEA Team

Philippines Team

McLeansville, NC Team

Marketing Team

Fitty and Fatty the Farm Pigs

Sasha the stylish farm dog

Welcome to the Litéra Family!

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Documents

Cooking with Litéra - Amazon S3Videos/Cook+Book+2016.pdf · 1 8-ounce package of cream cheese, softened. 2 4-ounce packages of goat cheese (I like the herbed variety), softened