recipes
Collaboration with MSU chefs has produced a lot of recipes over the years. Here's where you can find the latest recipes and seasonal ones as we release the archive.
Please feel free to use these recipes and to share with family and friends. If you share them on-line or publish them in any way, please follow these guidelines:
- If you’re adapting someone else’s recipe, begin with a short note of the goal and what you looked for, perhaps something you changed and why. Then give credit to the person who you got it from: "Recipe adapted from ___________" and give a link to the original source.
- If you used someone else’s recipe for inspiration, but changed it substantially and the product is somewhat similar to the published recipe, give credit to the original by saying, " This recipe by (me) was inspired by ____________. The original recipe can be found here." and give a link to the original recipe.
- If you change the ingredients substantially or completely came up with the product on your own; and you write directions in your own words for how you prepared it, the recipe is your own and you should claim it.
Korean Barbecue Sauce
This is not your ordinary barbecue sauce. Gochujang give this sauce an instant flavor boost! Bring the heat and amp up the flavor of salmon, pork chops and ribs, pulled pork, meatballs, chicken, lettuce wraps, and jackfruit. The possibilities are endless!
Pickled Butternut Squash with Squash Purée
Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.
Raspberry Turnover
Flaky pastry filled with raspberries and cheese makes a delightful dessert, snack, or breakfast.
Roasted Tomato Sauce
Chef’s recipe has layers of flavor beginning with roasting the tomatoes, and then adding Indian spices. You can use any kind of tomato for this sauce but it may need to be reduced (cooked longer) if you use beefsteak tomatoes rather than paste tomatoes.
Muhammara
Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.
Lentil Meatballs
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.
Raspberry Vinaigrette
Michigan raspberries abound in summer and fall. This simple vinaigrette uses raspberries as one of the acidic ingredients, fundamental to making a flavorful salad dressing. Particularly delicious on vegetable salad accented with fruit.
Homemade Pasta
Chef Kurt shared his go-to recipe for homemade pasta. It has helped him win plenty of competitions! As a member of the audience, I took copious notes in order to publish Chef Kurt's recipe for the first time ever!
Almond Brittle
Since developing this brittle by accident, Chef Kurt has made it in American Culinary Federation competitions to garnish his desserts. Many chefs wanted the inside scoop—how did he take the sticky out of brittle? Now he’s sharing his technique with you!
Cinnamon Pecan Bread Pudding
From U Club Classics. Chef Katie's recipe for an all-time favorite dessert at the University Club of MSU. Try it and you'll see why!
Grilled Flank Steak
A U Club Classic, flavorful and delicious. Just in time for grilling season!
Aquafaba Chocolate Mousse
It’s not often we feature an ingredient that’s usually washed down the drain! Aquafaba is a rapidly rising star for its uncanny ability to mimic egg whites. Chef’s version of chocolate mousse is creamy smooth without a hint of beaniness.
