By Savitre “Rapture” Schaefferkoetter, Staff Writer
For those who personally know me, you have probably joked about the length of my former last name, Geeratisoontorn. And then, you find out that I took my husband’s last name, which is even longer!
Now, let’s discuss where these names came from. Geeratisoontorn is Thai, and Schaefferkoetter is German. When family comes together from both my and my husband’s side, we also have the Haydens among us, an Irish name. All of these cultures come together and influence our family Thanksgiving traditions. Family may also extend to friends as well (I cooked Thai food for a friend’s potluck once). Below are recipes from all three backgrounds!
Thai Panang Curry (a Geeratisoontorn recipe)
1 can of coconut milk
1 can of panang curry paste (adjust amount for heat level- half a can is medium, whole can is hot)
30 shrimps or 2 cups thinly sliced beef or 2 cups thinly sliced pork or 2 cups thinly sliced chicken
2 tablespoons fish sauce (adjust for taste- or substitute with a soy-based seasoning sauce)
1 tablespoon sugar or sugar substitute
5 kaffir lime leaves, very thinly sliced (optional)
½ green or red bell pepper, thinly sliced (for a milder dish) or 2 green jalapeno peppers, thinly sliced (for a hotter dish)
Heat cooking pan coated with oil. Scoop out the thick part of the coconut milk (top layer) into a medium or large pot on medium heat. Add curry paste. Stir the mixture until oil comes to the surface. Add meat (shrimp takes five minutes to cook, other meat takes 10). Pour in the remaining coconut milk. Cook for three minutes. Add remaining ingredients and sautee for another three minutes.
Hint: The times above are based on cooking with a wok over a gas fire stove. Add more time for different cookware and different heat sources.
Irish Oatmeal Cake (Kathryn Hayden’s recipe)
1 cup quick cook oatmeal
1 ½ cup boiling water
½ cup unsalted butter, melted
1 cup light brown sugar
1 cup sugar
2 tablespoons Irish whiskey
2 large eggs
1 ½ cup flour
1 teaspoon cinnamon
1 teaspoon baking soda
Lightly greased 13×9 pan
Place the oatmeal in a bowl, and pour boiling water over oatmeal. Let the oatmeal stand for 20 minutes. Use a stand mixer or hand mixer to mix the butter, sugar, whiskey and eggs until fluffy. Stir in the oatmeal. Combine flour, cinnamon and baking soda with the mixture. Beat until combined. Pour into the pan. Bake at 350 degrees for 30 minutes.
German Red Cabbage (Donna Geeratisoontorn’s recipe modified from a German friend’s)
1 cup diced red onion
1 cup golden raisins
1 medium red apple and 1 medium green apple, diced
6 cups red cabbage, shredded
½ cup apple cider vinegar
½ cup water
1 tablespoon complete seasoning
Coat a pot with oil. Sautee the diced red onion for one minute. Stir in the cabbage, cooking for five minutes. Add apple cider and water. Sprinkle on the complete seasoning. Cover the pot over medium heat. Simmer for 20-30 minutes, stirring every five minutes until the cabbage is tender.