October 2009 - A Gathering of Ghouls! - Sunny & Stacie

Sunny & Stacie hosted our "Ghouls Night Out!". They went all-out on the decorating (as usual!) and it looked adorable. I don't think I've ever seen so much glitter for Halloween, and I loved it! The place-settings were fabulous, with these little pumpkins covered in glitter and our names in vinyl lettering. I wish photographs could do it justice, but unfortunately they just don't!

Here's just some of the decor...

(Super tasty & colorful appetizers)

Tangy Pepper-Pecan Brie:

- ½ cup pecan halves, coarsely chopped

- ¼ cup apricot preserves

- 1 jalapeno pepper, stemmed, seeded and chopped

- 1 4” round (8 oz.) Brie cheese with rind, room temperature

- 1 loaf (16 oz.) French baguette

- Vegetable oil

1. Preheat oven to 425°F. Coarsely chop ¼ cup of the pecans using Food Chopper. In small bowl combine chopped pecans, apricot preserves and jalapeno; mix well.

2. Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of a large stone. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie.

3. Using a bread knife, cut baguette on a bias into 24 1/4” slices. Arrange baguette slices around Brie; spray with oil. Bake 8 – 10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 min. before serving.

Crostini

Makes 30-35

- 1 baguette (6 ounces), cut diagonally into ¼-inch thick slices

- 2T. olive oil (I needed a bit more)

Preheat oven to 350°F. Lightly brush each bread slice on both sides with olive oil. Place on a baking sheet; toast until light golden, 5 to 6 minutes on each side. Remove from oven, and transfer to a wire rack to cool completely. Store in an air-tight container at room temperature for up to 1 day.

Avocado and Green Sauce Crostini

1 small garlic clove

¾ C packed fresh flat-leaf parsley leaves, plus more for garnish

¾ C packed fresh basil leaves

¼ C plus 2T extra-virgin olive oil

1 ½ teaspoons red-wine vinegar

Kosher salt and freshly ground black pepper

2 Avocados, peeled and pitted

1T fresh lemon juice

Crostini

Place the garlic in the bowl of a food processor, and pulse. Add the parsley, basil, 5T olive oil, and vinegar, and season with salt and pepper; puree. (Can add 1T. of capers if you like.) Set the sauce aside.

Cut the avocados into ½ inch chunks. Toss with the lemon juice, and the remaining olive oil.

Spread the green sauce on each crostini. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, drizzle with a little more sauce and garnish with the parsley. Serve immediately.

Cream of Cauliflower Soup

- 1 head of cauliflower

- 2 cups water

- 1 medium onion

- ½ tsp. salt

- Dash of ground nutmeg

- 1 T. lemon juice

- 2 T. flour

- 1 ¾ cups of broth (6-7 bouillon cubes)

- 1/8 tsp pepper

- ½ cup heavy whipping cream

- ½ cup Butter

1. Cut cauliflower into bite-size pieces.

2. Heat water to boiling in 3 qt. saucepan. Add flowerets, celery, lemon juice and onion. Cover and heat to boiling and reduce heat. Simmer for 10 minutes or until veggies are tender and drain. Set aside.

3. Melt butter in 4 qt. saucepan over medium heat. Stir in flour. Cook constantly until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly for 1 minute.

4. Stir in cauliflower mixture, salt, pepper and nutmeg. Heat to boiling. Stir in whipping cream just until hot and serve.

They made two different kinds of biscuits--pumpkin & buttermilk, served with cinneberry and orange-pecan butters. I'm totally going to have to steal this idea for a dinner party. The biscuits melted in your mouth. And the butters had just the perfect amount of flavor. Sunny also mentioned that the biscuits are great alternatives to rolls for Thanksgiving dinner (and you don't have to wait for them to rise!).

Pumpkin Angel Biscuits

***Use a light hand when working with this dough to ensure that the baked biscuits will be tender.

Makes about 24 biscuits. Prep time: 30- min. ₊ chilling. Baking time: 12 – 13 minutes.

- 2 ¼ tsp. active dry yeast, room temperature. (1 pkg.)

- ½ cup warm water (105 degrees – 115 degrees)

- 5 cups all purpose flour

- ¼ cup sugar

- 1 T. pumpkin-pie spice

- 1 tsp. baking powder

- 1 tsp. baking soda

- 1 tsp. table salt

- 1 stick cold, unsalted butter, cubed

- 1 cup canned pumpkin puree

- 1 cup buttermilk

- Melted, unsalted butter

Dissolve yeast in warm water in a small bowl; set aside.

Whisk together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt in a large bowl. Using a pastry blender or two knives, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.

Stir together pumpkin puree and buttermilk; add to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.

Preheat oven to 450°F. Coat two 9-inch round cake pans with nonstick spray. Turn dough out onto a lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.

Roll dough to a thickness of ½ inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. Place biscuits in one of the prepared pans. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.

Brush tops of biscuits with melted butter. Bake biscuits until lightly golden, 12 – 13 minutes.

Turn biscuits out of pans and serve warm.

Make-Ahead Directions:

This dough will keep for 2 – 3 days stored in the refrigerator. You even can cut the dough into rounds and place the rounds into the prepared pans. Cover biscuits and chill them up to 1 day before baking as directed.

Buttermilk Biscuit Option:

You can replace the cup of canned pumpkin puree with an extra 1 cup of buttermilk. Omit the pumpkin-pie spice. No matter what version you choose to make, these biscuits taste fabulous as a base for mini leftover turkey sandwiches!

Cinnaberry Butter:

Combine 1 stick unsalted butter (softened), 2 Tbsp. chopped dried cranberries, 2 tsp. sugar, ½ tsp. ground cinnamon, and ½ tsp. kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Orange-Pecan Butter:

Combine 1 stick unsalted butter (softened), 2 Tbsp. chopped toasted pecans, 1 tsp. honey, 1 tsp. minced orange zest, ½ tsp. kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

This is a recipe from Stacie's grandmother (who is German). I'm seriously in love with this salad. It had the most amazing flavor! I agree with Sunny who said that it just looks like an ordinary salad, but tastes anything but ordinary!

German Family Salad

- 2 bunches of Romaine lettuce, chopped

- 1 large Gala apple cubed

- 1 ½ avocado cut up

- Caesar or Garlic croutons

- Pine nuts

Dressing for German Salad:

o ½ cup olive oil

o 1/3 cup rice vinegar

o 2 T sugar

o 2 cloves garlic

o About ½ - 1 Tablespoon of “Season All” salt. (I use 1 + even a little more. It’s what makes it.)

o Pepper to taste

Brisket:

- 1 well-trimmed 5-6 lb. whole boneless brisket

- 1 cup dry sherry

- ¾ cup soy sauce

- 1 6 oz. pineapple juice (Dole makes this size)

- 1/3 cup brown sugar

- 1/3 cup chopped onion

- 1 tsp. ground ginger

- 1 tsp. Knorr Swiss Aromat seasoning

- ½ tsp. garlic powder

- ½ tsp. lemon pepper

Soak overnight with the fat side up. Bake uncovered @ 300°F for 4-5 hours.

Sweet Potato Pie

(tastes like candy! :)

- 4 cooked yams

- ¼ cup milk

- ½ cup Butter

- 2 eggs

- 1 cup sugar

Bake yams and mash. Mix ingredients and pour into pan.

Sweet Potato Pie Topping:

o 1 ½ cup Butter

o ¾ cup flour

o 1 ½ cup sugar

o 3 eggs

o 24 oz. of canned crushed pineapple, well drained

Cream butter, sugar and flour. Beat in egg and then stir in pineapple. Spoon over yams. Bake at 350°F and cook until slightly browned; about 30 minutes.

Green Beans with Honey Cashew Sauce

1 lb fresh green beans
1 ½ to 2 T. butter

½ cup coarsely chopped cashews
2 T. honey

Steam green beans until just tender. Drain and set aside in saucepan. In a small skillet, sauté cashews in butter over low heat for 5 minutes. Add honey and cook 1 minute longer, stirring constantly. (I sautéed on medium heat until the cashews were golden and the sauce was frothy.) Pour sauce over beans and toss until coated.

Divine Chocolate Cake (...and it was DIVINE!)

- 1 Devil’s food cake mix

- 1 cup sour cream

- ½ cup vegetable oil

- ½ cup water

- 4 large eggs

- 1 ½ cup semi sweet chocolate chips

Mix all ingredients except the chocolate chips. Lightly spray Bundt pan with Pam and sprinkle with powdered sugar. Cook at 350°F for 50 – 55 minutes. Cool in pan for 15 minutes and turn over.

Frosting for Divine Chocolate Cake:

o 1 cup white sugar

o 5 T. butter

o 1/3 cup whole milk

o 1 cup semi sweet chocolate chips

Boil sugar, butter and milk. Take off heat and pour chips in to melt.

Orange Almond Wassail

*This wassail had such an amazing flavor. It's such a perfect drink for the holiday season. Sunny said the key is the almond extract. I've never had almond extract in wassail before. She said she added even more than the recipe called for, and will add even more next time, so use a heavy hand with the almond extract for a little more tastiness!

Makes 12, 6-oz. servings

- 2 cups water

- 1 cup sugar

- 1 large cinnamon stick

- ½ tsp. whole cloves

Boil and then simmer for 30 minutes. Then add:

- 6 cups water

- 1 6 oz. frozen orange juice

- Juice of 1 lemon

- ½ tsp. almond extract

Pour into crockpot and keep warm

Orange Blossom Punch

- 3 cups orange juice

- 1, 10 oz. can of peach or strawberry daiquiri mix.

- 2 cups cold water

Mix all three together with Ginger Ale.

The take-home gifts were an adorable feather-covered black cauldren and these yummy cake-pops. They were more than just pretty to look at, they were delicious. I was wishing my husband had never laid eyes on it, because it disappeared way too quickly when I had to share it with him! My mouth is watering just thinking about them. And they looked so cute presented on a cupcake stand. I'm loving the idea for a baby shower or birthday party.
Cake Pops

Bake a regular cake-mix cake in a 9x13 pan. After it is cooled, crumble it in a bowl and mix it with about ½ tub of cream cheese frosting. Form cake and frosting into golf ball size balls and arrange on a cookie sheet. Freeze for about 3+hours. Pull out of freezer and let defrost about 10 minutes. Use cookie cutter to form into desired shape (options are endless here). Dip in chocolate and insert sucker stick. Let dry on stick on a floral-Styrofoam block. Decorate as desired before the chocolate melts.

Hope you can enjoy some of these fun ideas for the upcoming holidays!
Thanks, Sunny & Stacie for all the amazing ideas!

September 2009--Meet Me At The Farmer's Market! (Shelly & Lindsay)

Our hostesses, Shelly & Lindsay

All the ladies!

After a long hiatus over the summer, Gourmet Club is back on! (Finally! It feels like it's been forever...) Shelly and Lindsay hosted an incredible evening, so perfect for this time of year. Their theme was "Meet Me at the Farmer's Market". The fruits and vegetables were so fresh and tasty. Their invitations were adorable--I'll get a picture and post it later. Thanks, Shell & Lindsay for all your hard work! The night seemed to have gone off without a hitch. Everything was perfect! I'm still dreaming about those panini's...

The chalkboard menu was such a cute touch.

The place setting had a jar of homemade raspberry jam, which served as our namesetting, as well as a take-home gift.

Lavender Cream
From The Gardener’s Community Cookbook

1 cup heavy whipping cream
pinch of salt
1 cup milk
Blossoms from 10 sprigs of lavender (I used ¾ tablespoon dried culinary lavender)
1/4 cup honey
4 extra large egg yolks
1/3 cup sugar

1. Combine the cream, milk, honey, sugar, salt, and lavender in the top of a double boiler. Set over simmering water and cook, stirring occasionally, until beginning to thicken, about 10 minutes. *When using dried lavender, let the mixture sit (steep) with a lid on top for 30 minutes. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned top of a double boiler.
2. Lightly beat the egg yolks in a bowl. Whisk in half the warm cream mixture. Whisk this mixture back into the double boiler. Continue cooking over the simmering water, stirring from time to time, until the mixture thickens enough to coat the spoon, about 10 minutes more.
3. Strain the cream mixture into a clean bowl. Cool to room temperature, stirring occasionally, and chill. Serve as a sauce for berries, chocolate cake, plain pound cake, or sponge cake. Or spoon into side bowls and accompany with cookies.

*If you don’t have lavender in your garden it can be purchased at www.penzeys .com.



This lemonade was delicious...and super refreshing! And how cute are these bottles!? Love 'em!

Strawberry Lemonade
Recipe courtesy Emeril Lagasse, 2003
Ingredients
• 2 cups water
• 1 cup sugar
• 1 tablespoon grated lemon peel
• 1 cup fresh lemon juice
• 1 pint fresh strawberries, hulled and halved
• 2 cups cold sparkling water or club soda
• Ice
• Mint sprigs, garnish
• Whole strawberries, garnish
Directions
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.






Butternut Bisque
Ingredients
• 2 Tb Butter
• 1 c Onion; Chopped
• 2 lb Butternut Squash; Peeled and cut
• 4 c Chicken Stock
• 1/2 tsp White Pepper
• Salt; To Taste
• 1 c Milk
• 1 c Cream
• Parsley; Chopped
Instructions
Dice butternut squash into 1" pieces, Melt butter in a large soup pot. Add onion and saute until onion softens. Add squash and chicken stock. Cover and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool, uncovered, 20 minutes. Puree in blender or food processor until very smooth. (Soup may be refrigerated at this point and finished the next day.) Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Garnish with chopped parsley.



Panzanella Salad

Croutons:
1 pound loaf ciabatta, cut into 3/4 –inch cubes
1/3 cup extra-virgin olive oil (I used about half)
Kosher salt
Freshly ground pepper

1 cucumber, peeled, halved, seeded, and cut into large chunks
½ small red onion, chopped
1 large red bell pepper, seeded, deribbed, and chopped
3 large tomatoes, cored and cut into large chunks (I always use grape tomatoes, halved)
½ cup finely sliced fresh basil leaves
1 pound fresh mozzarella bocconcini, cut in half (I just buy the fresh mozzarella packed in water and cut into small cubes or the mozzarella pearls)
2 tsp kosher salt
1 tsp freshly ground black pepper
2/3 cup extra virgin olive oil (I use 1/3 cup)
1/3 cup balsamic vinegar
1 T fresh lemon juice
½ tsp garlic powder

Preheat oven to 350 degrees.

To make the croutons, place the bread cubes in a large bowl. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat evenly and arrange in an even layer on a rimmed baking sheet. Bake until lightly crisped and browned around the edges, yet still somewhat soft in the interior, about 15 minutes. Remove from the oven and let cool slightly before using.

To assemble the salad, in a large bowl, combine the cucumber, onion, red and green bell peppers, tomatoes, basil , mozzarella, salt pepper, olive oil, vinegar, lemon juice, and garlic powder. Toss to combine evenly. Add the bread cubes and toss again. Transfer the salad to a decorative bowl and serve immediately.

Farmers’ Market Panini

Tart apples such as Granny Smith, chopped
Red onion marmalade
Brie Cheese, rind cut off and sliced
Roasted Turkey Breast, sliced
Hearty Wheat Bread, sliced
Brush one side of each bread slice with olive oil. Lay the slices oiled side down and spread the top of each slice with the red onion marmalade. Sprinkle the apples on top and place sliced turkey over the apples. Arrange a couple slices of brie on top. Top each sandwich with a bread slice, oiled side up.

Place the sandwich on a panini press, close the lid, and cook until the bread is toasted and the cheese is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Serve immediately.


Moist and Tender Turkey Breast
From Recipezaar.com
Ingredients
1 (5-10 lb) fresh or frozen turkey breast (thawed)
1/4 cup butter, melted
1 (10 1/2 ounce) can chicken broth
1-2 tablespoon mayonnaise

Directions
1. Place turkey breast in a roasting pan.
2. Combine melted butter and chicken broth.
3. Pour over turkey.
4. Rub mayonnaise all over turkey's exterior. Salt lightly if desired.
5. Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer.
6. Remove from oven and let sit for about 30 minutes before slicing.
Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

Red Onion Marmalade
4 ½ pounds red onions
4 garlic cloves
1/3 pound butter
4 tablespoons olive oil
¾ cup sugar
1 tablespoon fresh thyme
375 ml bottle red wine
375 ml bottle red wine vinegar

1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelizing. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
2. Pour in the wine and vinegar and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany color and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan then scoop into a container. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Sweet Potato Fries with Garlic and Sea Salt
*These were AMAZING!!! The best sweet potato fries I've ever had!

• 2 lbs sweet potatoes
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon lime juice
• 3 tablespoons parmesan cheese
• 2 tablespoons fresh parsley leaves, chopped
• 1 tablespoon minced garlic
• Course sea salt

Preheat oven to 450. Rinse and dry sweet potatoes. Cut sweet potatoes into batons about ¼ inch wide and 3 inches long. Mix the oil, mustard, and lime juice in a large bowl or ziplock bag and toss with the sweet potato batons to coat. Spread sweet potatoes on a large rimmed baking sheet and roast, stirring with a spatula midway through baking time, until tender and browned on the edges, 20-25 minutes.

In a large bowl, mix parmesan, parsley, and garlic. Add warm oven fries and mix gently to coat. Season to taste with additional salt and serve at once.


Peach Cobbler

1/2 c butter cut up
1 c flour
1 c sugar
2 tsp baking powder
3/4 c milk
3 1/2 c fresh fruit or canned (any kind)
3/4 c firmly packed brown sugar
Cinnamon

1. Preheat oven to 350.
2. Melt the butter in a square pan in the oven. Remove pan from the oven.
3. Stir in flour, sugar, baking powder in a medium bowl. Stir in the milk. Gently pour the mixture into the melted butter in the baking pan. Do not stir.
4. Place fruit of your choice evenly over the batter, top with brown sugar and sprinkle with cinnamon. Bake until the cobbler is well browned and the fruit is cooked. The baking time will vary depending on the fruit. Start checking after about 40 min. Serve right out of the oven, plain or with ice cream or whipped cream...or with milk over the top. Enjoy!


French Vanilla Ice Cream
From Martha Stewart Living
Makes 1 1/2 quarts.
• 2 1/2 cups heavy cream
• 2 cups whole milk
• 2 vanilla beans, halved lengthwise
• 8 large egg yolks
• 3/4 cup sugar
• 1/4 teaspoon salt
Directions:
1- Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.

2- Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.

3- Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.

4- Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often. Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

*This is the best idea for a summer dessert. LOVE IT! It presents so well, and is such a light, yummy dessert. I'd prefer this to cake anyday!

Strawberries and Cheesecake Dip

4 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla
1 pint strawberries
¼ cup graham cracker crumbs

Directions:
1) In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until smooth. Transfer to a serving bowl.
2) Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs.


Candy Cookies

1 cube butter (not margarine)
½ c. brown sugar
1 C. milk chocolate chips
Club crackers
finely chopped nuts

Preheat oven to 350 F

Line a 9X13 pan with foil and grease with oil. Line the bottom of the pan with club crackers.

In saucepan, melt butter and brown sugar. Boil 2 minutes. Pour over crackers.
Bake 5 minutes. Remove and sprinkle chocolate chips on top. Spread like frosting as it melts. Sprinkle with chopped nuts and press into chocolate. Cut into squares while still warm. Refrigerate till firm.

May 2009 - Judith & Kristy

Thank you to Judith & Kristy (and their cute nieces) for treating us to wonderful evening at the beach house in Maine. (Well, that's what it felt like anyway.) Great job ladies! Now where can I get three little servant girls to help me next time???

(One little note: Sorry about the crazy fonts, I don't know what is going on. Sometimes Blogger can be so weird. Bare with me . . . )

The Darling Invitations:

Menu

Appetizers:

Party Time Crab Salad

Mango & Mint Salsa

Buffalo Chicken Dip

Drink:

Citrus Grape Splash

Salad:

Apple Coleslaw

Soup:

Clam Chowder

Main Course:

Halibut in Hazelnut Romesco Sauce

Summer Vegetable Succotash

Fresh Pineapple Slice

Dessert:

Crème Brulee

Key Lime Pie

APPETIZERS:

Party Time Crab Salad

Ingredients

• 1 pound fresh lump crabmeat, cartilage removed
• 1 cup diced (1/4 inch) peeled hothouse (seedless) cucumber
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/4 cup finely slivered fresh basil
• Salt and freshly ground black pepper, to taste
• 2 to 3 tablespoons chopped fresh mint leaves, for garnish
• 6 mint or basil sprigs, for garnish

Preparation

1. Combine the crabmeat and cucumber in a bowl. Carefully toss together with the lime juice and olive oil. Add the slivered basil, salt, and pepper; combine gently, trying not to break up the crabmeat.

Mango and Mint Salsa

Ingredients

• 1 ripe mango, peeled and pitted
• 1/4 cup diced (1/4 inch) red onion
• 1 teaspoon finely minced garlic
• 1/2 teaspoon finely minced jalapeño pepper, seeds removed
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Preparation

Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

Buffalo Chicken Dip

Ingredients:

4 boneless skinless chicken breast halves, boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank's Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese

Preheat oven to 350 degrees F.

In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.

Preparation:

In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.

Citrus Grape Splash

1 can frozen white grape juice

1 (2 liter) bottle of Fresca

Orange and lime slices

Mix together, serve over ice and garnish with orange and lime slices

SALAD:

Apple Coleslaw

Ingredients:

¾ cup Miracle Whip Dressing

1 Tbsp. honey

16 oz of shredded cabbage

2 apples (preferably 1 red and 1 green), chopped

Preparation:

Mix dressing and honey in large bowl

Add remaining ingredients; mix lightly

Refrigerate 1 hour

SOUP:

Clam Chowder

¼ pound butter

1/3 cup ground onion

½ cup flour

1/3 cup cornstarch

1 quart milk

½ quart half-and-half

1 ¼ cups clam juice (or nectar)

1 cup clams (canned)

1 cup diced potatoes, cooked

1 cup diced celery, cooked

1 teaspoon garlic salt

1 tablespoon Worcestershire sauce

1 teaspoon salt

½ teaspoon pepper

Melt butter in double boiler; add onion, and saute. Add flour and cornstarch; cook 10 minutes. Add milk, half-and-half and clam juice; cook until slightly thickened. Add clams and vegetables. Add garlic salt and Worcestershire sauce. Season to taste, and top with chopped parsley. Serves 6 to 8.

MAIN COURSE:

(So sorry we forgot to take a picture on the plate when it was first served;

we improvised.)

Halibut in Hazelnut Romesco Sauce

Ingredients:

· 1 large tomato (about 9 ounces)

· 1/2 cup hazelnuts (about 2 1/2 ounces)

· 1/2 cup roasted bell peppers from jar

· 4 tablespoons extra-virgin olive oil, divided

· 2 garlic cloves, chopped

· 1 1/2 teaspoons paprika

· 1 teaspoon Sherry wine vinegar or red wine vinegar

· 1/2 teaspoon salt

· 1/4 teaspoon cayenne pepper

· 1 tablespoon unsalted butter

· 4 6-ounce halibut fillets

· 1/2 cup low-salt chicken broth

· Chopped fresh parsley (optional)

Preparation

Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.

Chop nuts in processor; add tomato, roasted bell peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add broth to same skillet and bring to boil; stir in romesco sauce. Pour sauce over halibut.

Summer Vegetable Succotash

Ingredients

• 1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
• 1 tablespoon vegetable oil (preferably corn oil)
• 1/2 stick (1/4 cup) unsalted butter
• 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
• 8 oz baby pattypan squash, trimmed and quartered
• 8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh chives

Preparation

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.

Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.

Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

Cooks' notes: • If you can only find edamame in the pod, you'll need to buy a 1-pound bag and shell them. • Potatoes and edamame can be boiled (but not sautéed) 1 day ahead. Cool, then chill, covered.

Desserts!

Classic Crème Brûlée

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Serves 6

Key Lime Pie

Ingredients

For crust

• 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For filling

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)

For topping

• 3/4 cup chilled heavy cream

Preparation

Make crust:
Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

Take Home Gift:

Place Settings

Mexican Fiesta! April 2009 - Holly& Kimberlee

Thank you to Holly & Kimberlee for throwing one fabulous Mexican fiesta!  The food was excellent and the decorations were so fun.  I can't wait to steal some of their ideas and make the recipes.  Arriba!

Mexican Fiesta

April 2009 

Appetizers:

Brie Quesadillas with Fresh Fruit Salsa

Avacado Salsa

Cumin-Dusted Tortilla Chips

Lola’s Horchata

Chipotle Hummus

 Drink:

Kiwi Lime Margarita

 Salad:

Mexican Chop Salad with Cream Tomatillo Salad Dressing

 Soup:

Southwest Corn & Chicken Soup

 Main Course:

Tomatillo Pork Fajitas

Lime-Cilantro Rice

Mexican Fruit Medley

 Dessert:

Faux Fried Ice Cream with Homemade Hot Fudge Sauce

Dulce De Leche Bars

OUR WONDERFUL HOSTESSES:

Kimberlee

Holly

  APPETIZER TABLE:

Brie Quesadillas with Fresh Fruit Salsa

Ingredients:

1 pound brie cheese, well chilled

12 5- or 6-inch flour tortillas

1 small bunch cilantro, large stems removed

1/2 cup candied walnuts (recipe follows)

Nonstick cooking spray

1 1/2 cups fresh fruit salsa (recipe follows)

Candied Walnuts/Pecans

(Makes about 1 cup)

1 cup walnut/pecans pieces

2 tablespoons maple syrup

Fresh Fruit Salsa

(Makes about 1/2 cups)

1/2 cup diced pineapple

1/2 cup diced mango (about 1 medium mango)

1/4 cup diced red bell pepper (about 1//4 pepper)

2 tablespoons cilantro, chopped

1/2 serrano chile, chopped

1 teaspoon sugar, or to taste

2 teaspoons rice wine vinegar, seasoned or plain, or to taste

Juice of one lime

Sprinkle of salt, or to taste

 

Directions:

Cut the rind off the sides of the Brie and cut it into 1/2-inch-thick slices. Lay 6 of the tortillas out on a clean work surface. Divide the Brie and Candied Walnuts evenly among the tortillas and place 4 to 6 sprigs of cilantro on each. Place the remaining tortillas on top to enclose the filling. Chill, wrapped in plastic wrap, for at least 1 hour and up to 8 hours.

Heat a flat griddle over medium-high heat. Spray the griddle lightly with nonstick cooking spray and cook the quesadillas, turning once, until they are slightly browned, about 5 minutes. Place them on a cutting board and allow them to set up for a minute or two before cutting each into 8 wedges. Serve with Fresh Fruit Salsa.

Candied Walnuts/Pecans: In a bowl, toss the nuts with the maple syrup to coat. Place the nuts on a foil-lined sheet and bake them at 300°F for 20 to 25 minutes, stirring several times, until they are lightly browned and the syrup has reduced to a glaze. Allow them to cool slightly, then remove them from the foil and store them in an airtight container until ready to serve, or for up to 2 weeks.

Fresh Fruit Salsa: 

In a nonreactive mixing bowl, gently mix all salsa ingredients. Check the seasoning, adding sugar, vinegar, or salt to taste. Chill for no more than 1 hour and serve with Brie Quesadillas.  (FYI, I always double the salsa recipe)

It is important to chop all the salsa ingredients the same size-about 1/2 inch square-so that each bite will have the right balance of flavors. Ingredients for the salsa may be prepped ahead, but don't mix them together more than an hour before serving, or the acid in the pineapple will soften the deli

cate mango. The recipe for Candied Walnuts will make more than you need, but the extras are great to have on hand to sprinkle on salads and desserts. Serves 6

Cumin-Dusted Tortilla Chips

Cut corn tortillas into wedges and arrange them on cookie sheets.  Brush with a 2:1 ratio of lime juice to olive oil. Sprinkle with cumin and a little chili powder.  Bake in a preheated oven at 350 for about 15 minutes or until done.

Avocado Salsa

Ingredients:

2 tomatoes chopped

2 avocados chopped

¼ red onion chopped finely

½ tsp garlic paste

1 Tbsp balsamic vinegar

2 Tbsp light olive oil/vegetable oil

1 tsp basil chopped

1 tsp parsley chopped

Top with: 1 package tomato basil feta cheese crumbled.  Mix all ingredients.  Top with feta cheese, to taste, just before serving

Chipotle Hummus

1 can garbanzo beans

1/4 cup water

2 tablespoons Tahini (sesame seed paste)

2 tablespoons lemon juice

1 tablespoon olive oil

1 roasted red pepper (from a jar)

1 - 2 sun-dried tomatoes

1 chipotle pepper in Adobo sauce

1 clove garlic crushed

1 teaspoon cumin 

1 teaspoon salt

Directions: Place all ingredients in food processor and blend well.  Serve with tortilla chip, pita chips or fresh veggies (cucumbers, bell peppers, celery, etc…). 

Lola’s Horchata:

Serves 6

Ingredients:

1 cup uncooked long-grain white rice

5 cups water

½ cup milk

½ tablespoon vanilla extract

½ tablespoon ground cinnamon

2/3 cup white sugar

Directions:

Pour the rice and water into a blender and blend until the rice just begins to break up, about 1 minute.  Let rice and water stand at room temperature for a minimum of 3 hours.  Strain the rice water into a pitcher and discard the rice.  Stir the milk, vanilla, cinnamon, and sugar into the rice water.  Chill and stir well before serving over ice.

Kiwi Lime Margarita

2 cans limeade concentrate

1 cup sugar

1 (15 oz.) can crushed pineapple

4 kiwi, peeled and smashed

2 Liters 7-up

Directions: Reconstitute the 2 cans of limeade concentrate with 1 cup of sugar, then add enough water to make two quarts.  In a blender mix the limeade and crushed pineapple.  Add kiwi, Put in Ziploc gallon bag and freeze for several days.  Just before serving combine frozen mixture with 2 liter bottle of 7-Up until slushy. 

Mexican Chop Chicken Salad with Creamy Tomatillo Salad Dressing

3 chicken breast halves, or about 4 cups cooked chicken

8-10 cups chopped Romaine lettuce

1  15 oz. can black beans, drained and rinsed

2-3 tomatoes, chopped or cherry tomatoes, halved

1/2 red onion, sliced

2-3 avocados, sliced

1/2 bunch cilantro, chopped (or to taste)

Cheddar or Jack cheese, grated

1/2 lime

Garnish:

Pumpkin seedsor pistachios

Tortilla chips

Season chicken with salt and pepper, squeeze juice from lime onto chicken.  Cook in oven (or grill) under broiler for about 8-10 minutes, depending on thickness of meat. Remove, and let cool, then slice and set aside.   Combine salad ingredients into large bowl.  Toss with cooled chicken.  Add desired amount of seeds, cheese and tortilla chips.  

Creamy Tomatillo Salad Dressing:

1 c. mayo

1 pkg. Hidden Valley Ranch mix

½ c. buttermilk

¼ tsp. cayenne pepper

1 c. cilantro, chopped

2 cloves garlic, minced

3 tomatillos, quartered

Blend in blender.

Southwest Corn and Chicken Soup

Ingredients:

3 fresh cobs of corn (or 2 ½ cups)

1 chicken breast

3 green onions

1 red bell pepper

2 cloves garlic

3 T. Semolina Flour or regular flour

1 cup chicken stock

1/2 cup half & half

1/4 cup cilantro

1 avocado, cut into small chunks

tortilla  chips

cheese

Directions:

Roast the chicken in a little olive oil and salt in a hot oven.  Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper & green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste. Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.  Cut or shred chicken and add it to the soup at any point. Add the cilantro.  In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese and broil in the oven until toasted and melted -being careful not to burn.

Garnish with chips, avocado & cilantro.

Main Course:

Tomatillo Pork Fajitas

1 recipe tomatillo salsa

½ cup tightly packed, fresh cilantro leaves

1 Tbsp fresh lime juice

½ tsp coarse salt, divided

1 ¾ Lb pork tenderloin, trimmed

1 tsp ground cumin

1 tsp dried oregano, crumbled

½ tsp freshly ground black pepper

1/3 cup finely chopped tomato

2 green onions, thinly sliced

4-6 8-inch flour tortillas 

Tomatillo Salsa Recipe

10 tomatillos husks removed and quartered                                                                                                                

4 cloves garlic, peeled

1 large onion, peeled and quartered                                                                                                                             

1 Serrano pepper, cored, halved, and seeded, divided

½ tsp salt

Place tomatillos, garlic, onion & pepper on a cookie sheet covered with foil in oven.  Broil on medium until roasted, and charred.  Remove from oven and scrape into blender. (The tomatillos should have burst and be soft.)  Add 1/3 cup water.  Puree and add salt.  Add cilantro and lime juice to tomatillo mixture.  Cover and let stand at room temp up to one hour.

Preheat grill or grill pan to medium high.  Cut Pork into 4 diagonal slices and pound to ¼ inch thickness.  In small bowl, combine cumin, oregano, and coarse salt and pepper.  Rub mixture on both sides of pork slices.  Grill or broil, about 4 minutes per side, until browned and thoroughly cooked.  Transfer to plate or cutting board and cover with foil to keep warm.  Warm tortillas.

Slice pork against the grain into 1/2 inch strips and divide among warmed tortillas.  Add tomato and green onions to reserved tomatillo mixture.  Spoon over pork and roll up tortillas.  Serve with sour cream.

Lime-Cilantro Rice

2 Tbsp olive oil 
2 1/4 cups long grain rice
4 cloves of garlic

½ bunch of cilantro

4 cups of water or chicken broth
juice of 2 limes

Toasted pinenuts

Chop garlic and cilantro.  Heat 2 Tbsp. oil in a skillet.  Add rice, garlic & cilantro.  Sauté 3-5 min., stirring frequently.  Combine rice, water and lime juice in a 3 qt. pot and bring to a boil.  Then reduce heat and simmer until all the liquid is absorbed by the rice.  Rice Cooker instructions:  Put 4 cups of water (or broth) and lime juice in a rice cooker.  Add rice mixture to the rice cooker and cook according to the cooker's directions.  Garnish with toasted pinenuts.

Mexican Fruit Medley 

Slice your favorite fruits (pineapple, mango, kiwi, strawberries, oranges, grapes, etc…) and drizzle with a little lime & honey.  Sprinkle with coconut.  If you like a little spice, you can also sprinkle with chili powder. 

 Faux Fried Ice Cream with Homemade Hot Fudge

Crush cornflakes and mix with desired amount of cinnamon & sugar.  Fry cornflake mix in oil and dry on paper towels.  Works best if you roll out vanilla ice cream balls ahead of time and refreeze them for a minimum of 1 hour.  Pull them out 10-15 minutes before serving and roll scoops of ice cream in cornflake mix.  Drizzle with chocolate sauce.                                                             

Homemade Hot Fudge

1/2 c. chocolate chips
1/2 c. margarine
2 c. powdered
1 c. evaporated milk
1/2 tsp. vanilla

Melt chips and margarine together.  Add remaining ingredients.  Bring to a rolling boil.  Boil 6 minutes or until thick.

Take Home Gift:

They sent us home with these cute boxes and inside were the yummy Dulce De Leche Bars.

Dulce De Leche Bars

*Read the entire recipe before attempting to make, as there are many ingredients and steps. 

INGREDIENTS:

Homemade Sugar Cookie Dough (*see below)

Homemade Caramel recipe (*see below)

1 3/4	cups quick-cooking or old-fashioned oats
2/3	cup packed brown sugar
2	teaspoons vanilla
3	tablespoons caramel topping

*Homemade Sugar Cookie Dough
1 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
Mix together until fluffy

1 tsp. baking powder
1/2 tsp. nutmeg
2 T. milk
2 1/2 c. flour
Mix well and chill

*Homemade Caramel
Mix together and bring to a boil:
1/2 cup butter
2 cups of brown sugar
3/4 cups corn syrup

When boiling, add:
1 14 oz can sweetened condensed milk

Boil on medium , stirring constantly, for 15-20 minutes or until the caramel forms a soft ball when dropped into cold water. Make sure not to cook too long!  Remove from heat and add 1 tsp vanilla.

DIRECTIONS:

	Heat oven to 350°F. Make sugar cookie dough.  In large bowl, take half of the sugar cookie dough and stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
	Bake 13 to 18 minutes or until light golden brown.
	Meanwhile, in same bowl, break up remaining half of sugar cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, make *Homemade caramel recipe (see above*), stirring frequently.
	Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
	With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows.

 The Recipes

All The Extras!  (They did such a great job.  Isn't it fun to just look at these bright colors?)

January 2009 - Michelle & Annika (Masquerade)

I am sorry this took me so long to post.  Michelle & Annika did an AMAZING job.  I loved ALL of food and have made several of the recipes since then.  In fact, I could really go for some of that peanut butter ice cream right now!  I don't know about all of you, but this just happened to be my first Masquerade!  Thanks girls for the fun/yummy night.  (Thank you Kim for the pictures!)

New Year’s Masquerade Dinner

January 2009

 

Appetizers:

Creamy Mushroom Phyllo Triangles

Baked Cheese with Sundried Tomato & Basil

Pineapple Mango Slush

 

Salad:

Refreshing Citrus Salad

 

Soup:

Cucina’s Pumpkin Leek Soup

Herb-topped Dinner Rolls

 

Main Course:

Garlic Chicken Farfalle

Roasted Asparagus with Balsamic Butter

Berry Medley

Dessert:

Oh My!  Peanut Butter Ice Cream (in Homemade Gourmet Waffle Bowl)

Raspberry White Chocolate Blondie

Cranberry Bliss Bar

Michelle & Annika (Our wonderful hostesses)

Creamy Mushroom Phyllo Triangles

 This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don't fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

Yield

48 triangles (serving size: 2 triangles)

Ingredients:

                               3/4  cup  dried porcini mushrooms (about 3/4 ounce)

                               1  pound  button mushrooms

                               1  large onion, cut into 1-inch pieces (about 8 ounces)

                               2  tablespoons  olive oil

                               1  teaspoon  dried oregano

                               3/4  teaspoon  salt

                               1/2  teaspoon  freshly ground black pepper

                               1/4  teaspoon  freshly grated nutmeg

                               6  ounces  1/3-less-fat cream cheese

                               1/2  cup  finely chopped flat-leaf parsley

                               24  (18 x 14-inch) sheets frozen phyllo dough, thawed

                               Olive oil-flavored cooking spray

Preparation

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.  Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.  Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.  Preheat oven to 375°.  Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.

Bake at 375° for 20 minutes or until golden. Serve warm.

Baked Cheese with Sundried Tomatoes and Basil

Ingredients:

            1 (8-ounce) log of goat cheese

            4 ounces sundried tomatoes in oil, chopped

            1/2 teaspoon garlic, chopped

            1/2 cup fresh basil leaves, chopped

 

Directions:

Oil small baking dish.  Place log of cheese in dish and bake for 20 minutes at 450 degrees.  Mix sundried tomatoes, garlic, and basil.  Top cheese with mixture and serve with crackers or on sliced baguette.

Pineapple Mango Slush

Ingredients:

            2 cups pineapple juice

            2 cups cranberry juice

            1 (11.5 oz.) can Mango nectar

            1/2 cup fresh lime juice (4 -5 limes)

Directions:

Mix all ingredients well adding fresh fruit of choice if desired.  Freeze; pull out 1/2 hour before serving to thaw partially.  Can be served alone or combined with sprite.

Refreshing Citrus Salad

Ingredients:

            1 - 2 heads romaine lettuce

            1 bag spring mix

            2 cans mandarin oranges

            2 – 3 stalks chopped celery

            4 oz. blue cheese

            1/2 cup sugar coated sliced almonds

            1 cup craisins or currents

            6 green onion, sliced

            2 - 3 avocados, chopped

 

Dressing:

            1 packet Good Seasons Italian dressing mix

            1/2 cup olive oil

            1/4 cup red wine vinegar

            3 Tbs. water

            1 tsp. sugar

* Combine ingredients well.

Directions:

            Combine all ingredients for salad.  Just before serving toss with dressing to coat. 

 

Dinner Rolls with Herb Topping

Pour into microwaveable bowl and heat in microwave for 4 minutes:

            2 1/2 Cups tap water, cold

            2 1/2 Cups cold milk

Put into Bosch (or any bread mixer) and mix:

            3/4 cup sugar

            3/4 cup oil

            2 Tablespoons salt

            heated water and milk

Sprinkle 2 heaping Tablespoons of yeast onto top of mixture  -  mix a little to moisten yeast.

Let the yeast rise 4-5 minutes.

Add 12-13 cups flour, 1 cup at a time.  Use lowest speed.  Keep adding flour until the dough no longer sticks to the sides of the bowl, but is still sticky.  Do not add too much flour.  Let beat on lowest speed for 4-5 minutes.

Cover and let rise until it doubles and reaches the top of the bowl - about 45-60 minutes.

Spray a thin layer of Pam and flour on surface to roll out dough.  Roll out the whole dough until it is 2/3 inch thick.  Cut out with glass and roll the circle into a snake and tie a knot.  Place on greased pan with rolls almost touching, but not quite.  Cover and raise 30-45 minutes.  Bake at 350 for 17-20 minutes.

Herb-Topping
(or you can use frozen dough, like Rhodes)
1 egg
1 T water or milk
one bunch flat-leaf parsley (or any other flat leaf herb like sage, dill, cilantro, but I think parsley is best.)

You want your rolls to be at the stage where they're ready to bake. So if you're making dough, prepare it through the second rise. If you're using frozen dough, just follow the package directions, etc. When your rolls are shaped, risen, and ready to bake.

Wash and dry parsley. Then pick off good little leaf segments. Beat the egg and the water or milk until smooth. With a brush use your egg wash as glue and "paint on" the herbs.  You'll want to make sure you give the entire top of the roll a coating of egg wash, or you'll end up with spots and streaks after they bake and the wash shows up. I found it easiest to work a couple rolls at a time and brush them with a quick egg wash. Then I took my leaf segments and dipped them in the egg mixture and then placed them on top of the roll. Then I used my brush to just paint over the top once, making sure they stayed put.

Cucina’s Pumpkin Leek Soup

Ingredients:

            4 tablespoons butter

            2 large leeks, white part only, cleaned and thinly sliced

            2 teaspoons dried thyme

            ½ teaspoon nutmeg

            1 teaspoon salt

            ¼ teaspoon white pepper

            2 cups pumpkin puree

            4 cups chicken broth

            2 tablespoons brown Sugar

            1 ½ cup half-and-half

Garnish:

            Dollop of sour cream

            Chopped fresh chives

            Grated Monterey Jack or white cheddar cheese

Directions:

In a large sauce pan, heat butter and sauté the leek for 8 to 10 minutes on low heat, stirring often.  Leeks should be soft and lightly golden. Add the thyme, nutmeg, salt, white pepper, pumpkin puree, chicken broth and brown sugar.  Stir, cover and simmer for 15 minutes.  Taste for seasoning, add half and half and simmer another 10 minutes.  Serve with garnish on top.  

The Main Course:

Garlic Chicken Farfalle 

Ingredients:

            16 oz. Farfalle pasta
            1 c. heavy whipping cream
            3-4 chicken breasts (boneless, skinless)
            2 to 3 cloves garlic, crushed

            1 Tbsp. pepper*
            1/2 c. butter
            1 lb. bacon, crumpled**
            1/2 c. shredded Parmesan cheese
            1 (12 oz) Lawry’s mesquite marinade with limejuice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

Directions:

            **I like to cook my bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.  Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. Discard remaining marinade.  About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

 

Roasted Asparagus with Balsamic Browned Butter 

Ingredients:

            25 asparagus spears, trimmed (about 2lbs.)

            1/4 tsp. kosher salt

            1/8 tsp. freshly ground black pepper

            2 Tbs. butter

            2 tsp. low-sodium soy sauce

            1 tsp. balsamic vinegar

            cracked black pepper

            grated lemon rind

 

Directions:

            Preheat oven to 400º.  Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper.  Bake for 12 minutes or until tender.  Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally.  Remove from heat; stir in soy sauce and balsamic vinegar.  Drizzle over asparagus, tossing well to coat.  Garnish with cracked pepper and rind, if desired.  Serves: 8 – 10

Berry Medley with Citrus Glaze

Ingredients:

            kiwi fruits, sliced

            pomegranate

            blackberries or berry of choice

 

            Glaze:

            fresh orange juice

            sugar to taste

Directions:

Mix orange juice and season with sugar to taste.  Combine or arrange fruit.  Drizzle glaze over fruit or toss to coat.

Oh, My! 

Peanut Butter Ice Cream 

In Gourmet Waffle Bowls

Ingredients:

            2 large eggs 

            3/4 cup sugar

            2 cups heavy or whipping cream

            1 cup milk

            1/3 cup smooth peanut butter

            3/4 cup Reese’s peanut butter cups, chopped

Directions:

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.  Pour about 1 cup of the mixture into a separate bowl and whisk in the peanut butter, a little at a time.  Return the peanut butter mixture to the remaining mixture and stir until well blended.  Transfer the mixture to an ice cream maker and freeze following manufacture’s instructions.  When the ice cream begins to stiffen (about 5 minutes before it is done), add in the chopped Reese’s peanut butter cups and continue freezing until the ice cream is ready.   Makes generous 1 quart

Gourmet Waffle Bowls

Ingredients:

            1 whole egg

            1 egg white

            ¼ tsp salt

            ½ cup sugar

            2/3 cup sifted all purpose flour

            2 tbsp butter melted and cooled slightly

Directions:

Beat egg, egg white and salt in a small bowl with a fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color slightly, about 1 minute. Add the flour and stir slowly until all flour is moistened and lumps are gone.  Add melted butter and stir until well blended.  Cook for 2-3 minutes on waffle cone maker.  Remove and shape immediately.  

Cranberry Bliss Bars

Ingredients:

            1 cup butter

            1 ½ cups packed brown sugar

            2 eggs

            2 tsp. vanilla

            2 ½ cups flour

            1 ½ tsp. baking powder

            1 tsp. salt

            1 ¾ cups white chocolate chips - large bag

            1 ½ cups dried cranberries

            ¼ cup grated orange zest

            1 cup chopped toasted pecans

Directions:

Preheat oven to 350º.  Combine ingredients in order.  Beat until mixed well.  Spread evenly into jellyroll pan; make sure it is "patted" away from the edge so it doesn't bake over the edges.  Bake at 350º for 20 minutes.  Cool and frost.

Frosting

            ½ cup softened butter

            1 8 oz. package cream cheese at room temperature

            1 cup powdered sugar

            2 tsp. vanilla

            1 Tbs. grated orange zest

            *Spread frosting on bars, and then sprinkle evenly over top:

            1/3 cup chopped dried cranberries

            2 Tbs. grated orange zest

            *Melt 6 ounces high quality chocolate and drizzle over bars.  Cut into 3" squares and then triangles.

Raspberry White Chocolate Blondies

Ingredients:   

            1/4 cup butter

            3/4 cup white chocolate chips

            1/2 cup sugar

            1/4 cup brown sugar

            1 cup flour

            1/2 teaspoon baking powder

            1/2 teaspoon salt

            1/2 cup white chocolate chips

            2 eggs

            2 Tablespoons sour cream

            1 cup fresh raspberries

            1/2 cup finely chopped pecans

            2 Tablespoons sanding sugar

Directions:

Preheat oven to 350 degrees.  Melt butter in microwave safe bowl.  Stir in 3/4 cup white chocolate chips until melted and smooth.  In a large bowl add the sugar, brown sugar, flour, baking powder, salt, and 1/2 cup white chocolate chips.  In a small bowl whisk the eggs and sour cream.  Pour into the dry ingredient bowl along with the melted white chocolate mixture.  Mix until just combined.

Pour into an 8x8 baking dish lined with foil that’s been sprayed with cooking spray.  Top evenly with 1 cup raspberries.  Mix the chopped pecans and sanding sugar in a small bowl until combined then sprinkle over top of blondies.  Bake for 65-70 minutes, or until toothpick comes clean from center. Watch very closely towards end of baking time as to not overcook edges or have a doughy center. 

Each Chair was draped with a fancy boa and a gold letter of our first names.  So clever and cute!

Beautiful Decorations!

The Take Home Gifts:

The crazy masqueradors.  (We missed you Judith!)

A Formal Christmas Dinner - Sunny & Stacie

A Victorian Christmas Dinner

December 2008

Sunny & Stacie

The Menu:

Appetizers:

Coconut Shrimp with Dipping  Sauce

Caramelized Bacon Smokies

Soup:

Winter White Soup

Salad:

The Painted Pony's Dixie Salad (With Homemade Marshmallows)

Main Course:

Feta Cheese and Bacon Stuffed Chicken

Asparagus with Tarragon

Pesto-Goat-Cheese Straws

 Dessert:

Egg Nog Pudding

Hot Chocolate with  Pink Peppermint Whipped Cream Dollops

Coconut Shrimp

Coconut Shrimp 

16 large shrimp

½ corn starch

1 tsp. kosher salt

½ tsp red pepper

2 egg whites

¼ cup water

1 ½ cups shredded, unsweetened coconut

¾ cup panko bread crumbs (found in Asian section)

1 tsp kosher salt

vegetable oil

 Rinse and peel shrimp under cold water.  

Combine corn starch, salt and red pepper in plastic bag.  Whisk egg whites and water until frothy in small mixing bowl.  Combine coconut, panko and salt in another bag.

Dredge shrimp through the corn starch mixture, shake off excess cornstarch.  Drip dredged shrimp into egg white mixture.  Add shrimp into coconut a few at a time.  Shake bag to coat completely.  Place coated shrimp on baking sheet and chill 2 – 3 hours. 

Heat ½ inch of vegetable oil in sauté pan over medium heat.  Fry shrimp 3-4 minutes per side.  Don’t overcook; try not to crowd shrimp.  Remove to cooling rack or paper towel.  Serve warm with shrimp sauce. 

Coconut shrimp sauce

 ½ cup orange marmalade

¼ cup Dijon mustard

¼ cup honey

 Mix all together; serve with coconut shrimp.  

Carmalized Bacon Smokies

Caramelized Bacon Smokies

 1 Pkg of Lean Quality Bacon

1 Pkg of Smoked Wieners

Brown Sugar

Cut bacon in half and then roll each wiener.  Coat baking sheet with Pam.

Put rolled bacon wiener seam down on a baking sheet.  Cover bacon wiener with a mound of brown sugar.  Bake at 300 degrees for 2 hrs.  Take out when brown sugar has completely melted and have caramelized.

The Painted Pony's "Dixie Salad"  (From The Painted Pony restaurant in St. George.)

Painted Pony’s Dixie Salad 

*** I had this when I went to the “The Painted Pony” in St. George.  I loved it so much, I called and they generously gave me the recipe.  (Thank you!)  This is how the restaurant gave me the recipe.  Obviously they make bigger portions.  I halved it for our group of 12 and still had a ton of dressing.  Just keep that mind if you make this.

 

-          Homemade Marshmallows (recipe below)

-          Pomegranate reduction (boil pomegranate juice until it is sticky enough to stick to the back of a spoon.  It took me about 45 minutes to get it to that consistency.)

-          Pomegranates

-          Sliced Pears

-          Pomegranate Jelly Squares (use recipe on unflavored Knox gelatin box; make with 100% pure pomegranate juice.)

-          Candied pecans

Dressing:

-          4 cups sherry wine (Heat sherry wine on stove to reduce to 1 cup)

-          3 vanillas beans (we used vanilla paste)

-          2 cups of honey

-          1 cup Dijon mustard

-          4 eggs large (we used the pasteurized eggs like “Egg Beaters”)

-          6 cups mayo

-          2 cups lemon oil (I halved the recipe and only used one little jar of the lemon oil you use to make candy.  It was plenty.)

-          2 cups salad oil (vegetable oil, olive oil, etc.)

-          1 cup water

Clean a vanilla bean, split down middle top to bottom scrape seeds out (Paste) seeds into wine and pods into, cover with plastic with wine and bring out flavor.  Strain out beans to get rid of chunks.  Add honey, mustard and eggs.  Whip well.  Whisk in mayo.  Mix oils, then whisk in oil so it is not separated.  Can add water to adjust consistency.  Season with salt and pepper.

 

Homemade Marshmallows

2 ½ Tablespoons unflavored gelatin

1 ½ cups granulated sugar

1 cup light corn syrup

¼ teaspoon salt

2 Tablespoons pure vanilla extract

Confectioners' sugar (for dusting)

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.

Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.  Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.  Cut into squares and store in air tight container.

Winter White Soup

Winter White Soup

 1-14 oz can of chicken broth

1-4 oz mild diced green chilies

1- 4 oz cream cheese

1/3 cup heavy cream

 Combine all together in blender and then heat on stove.  

Main Course:  

Feta Cheese and Bacon Stuffed Chicken Breasts

-          8 tablespoons olive oil

-          2 teaspoons lemon juice

-          4 cloves crushed garlic

-          1 tablespoon dried oregano

-          salt and pepper to taste

-          4 skinless, boneless chicken breasts

-          4 slices feta cheese

-          4 slices bacon, fried and drained

-          (We added slices of red pepper for color and taste)

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.

3. Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.

4. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Asparagus with Tarragon

1 pound asparagus

1 teaspoon olive oil

3-4 scallions (thinly sliced)

1 tablespoon of fresh chopped tarragon

Dash of sea salt

2 tablespoons lemon juice

2 tablespoons water

Lemon for garnish

1.  Steam asparagus 2-5 min until bright green and tender. Rinse under cool water. Drain and put on serving plate.

2.  Heat oil in small pan; Sauté scallions 1-2 minutes; add tarragon, salt, lemon juice, and water. Cook over medium heat for 1-2 minutes(liquid will reduce slightly); Pour over asparagus; add garnish. Serve warm or cool. Serves 3 to 4.

Pesto-Goat-Cheese Straws (Makes 18 Cheese Straws)

1 (4 oz.) package goat cheese

1 cup fresh arugula, torn into small pieces

¼ cup grated Parmesan

¼ cup chopped toasted pine nuts

1 tablespoon prepared basil pesto

½ teaspoon lemon zest

½ teaspoon salt

½ teaspoon ground black pepper

1 (17.3 oz.) box puff pastry, thawed

1. Preheat oven to 350.  Line 3 baking sheets with parchment paper; set aside. 

2. In the bowl of a food processor, combine the goat cheese, arugula, Parmesan, Pine nuts, pesto, lemon zest, salt and pepper, and pulse until well combined.

3. On a clean, flat surface, lay out 1 sheet of the puff pastry.  Carefully spread the cheese mixture evenly over the entire surface.  Top with a second puff pastry sheet, and gently press together.

4. Using a pizza cutter, cut the sandwiched puff pastry into 18 (1/2” wide) strips.  Gently twist each strip, and place on prepared baking sheets. 

5. Bake for 20 minutes, or until golden brown.  Let cool slightly before serving.

Egg Nog Pudding

Eggnog Pudding

 

¼ cup all-purpose flour

1 tablespoon cornstarch

¾ cup sugar

3 cups milk

2 eggs, separated

1 tablespoon butter

1 teaspoon vanilla extract

2 egg whites, stiffly beaten

Freshly grated nutmeg 

1. Mix together the flour, cornstarch, and sugar in a saucepan; stir well. Add ½ cup of the milk to the flour mixture and stir until smooth. In another saucepan, scald the remaining 21/2 cups milk (heat to just below the boiling point); add to the flour mixture. Cook and stir the mixture over medium-low heat; do not allow to boil. In a small bowl, beat the egg yolks. Remove ½ cup of the hot mixture and add to the yolks to temper them; mix well and return to the saucepan. Continue to cook over low heat for an additional 2 to 3 minutes. Remove from the heat. Stir in the butter and vanilla.
2. Beat the egg whites with an electric mixer until stiff but not dry. Thoroughly fold the egg whites into the hot mixture. Place in individual dessert dishes, sprinkle tops with nutmeg, and chill. If you wish, you may serve this from a single bowl.  Serves 6 to 8

Hot chocolate with pink peppermint whip cream dallops

Pink Peppermint Whipped Cream Dollops

1/2 cup heavy cream
2 Tbsp pulverized peppermints
1 Tbsp powdered sugar
1 Tbsp crushed peppermints

Beat cream, pulverized peppermints and sugar for the whipped cream to stiff peaks. Pipe or spoon onto a parchment-lined baking sheet, sprinkle with crushed peppermints, and freeze until firm, about 20 minutes. 

Sunny & Stacie

Stacie doing the star demonstration.  Remember . . . there are 6 sections of the star!  :)

More of the table

Take home gift (wrapping paper, ribbon and tape)  

"To help you wrap up the holidays!"

Place Setting

Stacie's amazing gingerbread house.  Wow!

A Taste of Fall - Amber & Heather

Words can not really describe what an amazing experience Amber & Heather treated us to.  The food, atmosphere . . really all the details were beautiful.  Thank you Amber & Heather!  I love being in this group and learning from such talented, neat women.  I have to say I would HIGHLY recommend any of the recipes.  So go . . . enjoy . . . .cook . . . entertain!

Amber & Heather

The Invitations

Menu:

APPETIZERS:

Holiday Chutney with Brie

Cranberry Salsa & Cream Cheese

Autumn Leaf Pies

 

SOUP/SALAD:

Mushroom Artichoke Soup

Orange Ginger Salad

 

MAIN COURSE:

Apple-Topped Roast Turkey with Cranberry Orange Sauce

Squash Leaf Canapés

Wild Rice Stuffing

Lemon Green Beans

 

DESSERTS:

Grandma Yardley's Oatmeal Cake

Roasted Pears with Brown Sugar

 

DRINKS:

Cranberry Spritzer

Apricot Sunrise

Serendipity’s Frozen Hot Chocolate

APPETIZERS

HOLIDAY CHUTNEY WITH BRIE

CRANBERRY-ORANGE CHUTNEY:

1 can of mandarin oranges

1/4 c. orange juice concentrate
2 cans of whole cranberry sauce
1 c. chopped unpeeled apple
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

1/4 c. chopped nuts of your choice (optional)

Combine and stir all ingredients in a large bowl. Chill until serving time. This colorful sweet chutney is the perfect accompaniment to meat dishes, especi

ally at holiday time. Keep stored in refrigerator. Yield: 5 1/2 cups

CHEESE AND PHYLLO:

1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie

Assembly of cheese and phyllo

Brush heavy large baking sheet with butter; set aside.
Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to a work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of fi

rst sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary.

Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.) Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. Place Brie in center of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with

butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet. Place 1 phyllo sheet on work surface. Brush with butter

. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry until complete. Place Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)

Position rack in center of oven and preheat to 400°F.Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.) Serve warm.

Presentation
Using metal spatula, transfer warm cheese to large platter. Arrange herbs, baguette slices and apple slices around cheese. Cut cheese into wedges. Pour the chutney on top as served.

CRANBERRY SALSA

2 PACKAGES OF CRAISINS

1/2 SMALL CHOPPED ONION (RED OR YELLOW)

1/2 C. CHOPPED FRESH CILANTRO

2-4 CHOPPED JALAPENOS (MINUS THE SEEDS)

1 C. ORANGE JUICE

4 C. HONEY (YES, CUPS)

JUICE OF 1 LIME

PINCH OF SALT

BLOCK OF CREAM CHEESE

CRACKERS

(THIS RECIPE MAKES A LOT, IT CAN BE HALVED. Amber & Heather halved it.)

MIX CRAISINS, ONION, CILANTRO AND JALAPENOS IN BOWL. WISK ORANGE JUICE, HONEY, LIME AND SALTIN A SEPERATE BOWL. ADD ORANGE JUICE MIXTURE TO THE CRAISIN MIXTURE AND LET MARINADE IN FRIDGE FOR SEVERAL HOURS OR OVER NIGHT. PRIOR TO SERVING, POUR SALSA OVER CREAM CHEESE AND SERVE WITH CRACKERS.

AUTUMN LEAF PIES

Crust:

3 3/4 cups of all-purpose flour, plus more for dusting

1 tablespoon sugar

3/4 teaspoon salt

1 1/2 sticks of cold butter, cut into small pieces

1/4 cup plus 2 tablespoons vegetable shortening

1/2 cup plus 2 tablespoons ice water

Egg Wash:

1 egg yolk

3 tablespoons milk or heavy cream

Filling:

Frozen Spinach and Feta Cheese mixed together

Pulse flour, sugar, and salt until combined. Add butter and shortening - process until mixture resembles coarse meal. Pour ice water, pulsing just until dough come together. Divide dough in half. Shape each half into a disk and wrap in plastic. Refrigerate for at least 1 hour or overnight. On a light floured work surface, roll out one disk of dough 1/8 inch thick. Cut out leaves and etch in veins. Fill the leaf with filling. Brush the edges and tops with egg wash and press the edges together. Refrigerate 30 minutes. Bake pies at 425 degrees until golden brown, about 30 minutes.

Soup/Salad:

MUSHROOM-ARTICHOKE SOUP

1 lb. sliced fresh mushrooms

¼ cup chopped red onion

2 sliced large carrots

¼ cup butter or margarine

3 tablespoons all purpose flour

½ teaspoon crushed dried thyme

½ teaspoon garlic powder

2 14-oz. cans chicken broth

2 14-oz. cans artichoke hearts, drained and quartered

¼ teaspoon crushed bay leaf

Salt and Pepper

Sautee mushrooms, onions, and carrots in hot butter about 15 minutes until tender; stir occasionally. Stir in flour, thyme, garlic, and bay leaf. Add broth, artichoke hearts, bay leaf. Salt and pepper to taste and top with green onions.

ORANGE GINGER SALAD

SPINACH OR YOUR CHOICE OF LETTUCE

1 1/2 C. WATER

1 C. SUGAR

1/4 C. THINLY SLICED PEELED GINGER

2 TSP. CARDAMOM

STAR ANISE (OPTIONAL)

6 CLEMENTINES, ORANGES OR MANDARIN ORANGES

1/2 C. POMEGRANATE SEEDS (OPTIONAL)

BRING WATER, SUGAR, GINGER, CARDAMOM AND STAR ANISE TO A BOIL IN A SMALL SAUCEPAN OVER MEDIUM-HIGH HEAT, STIRRING UNTIL SUGAR HAS DISSOLVED, THEN SIMMER, UNCOVERED, STIRRING OCCASIONALLY, 10 MINUTES. REMOVE FROM HEAT AND LET STEEP, COVERED 15 MINUTES.

STRAIN SYRUP THROUGH A SIEVE INTO A BOWL, DISCARDING SOLIDS. CHILL, COVERED UNTIL COLD, AT LEAST2 HOURS. CUT PEEL FROM CLEMENTINES (Or CHOSEN ORANGES) INCLUDING ALL WHITE PITH, WITH A SHARP KNIFE, THEN CUT FRUIT INTO ROUNDS AND PUT IN A SERVING BOWL. ADD SYRUP AND CHILL, COVERED, AT LEAST 1 HOUR. JUST BEFORE SERVING, SPRINKLE WITH POMEGRANATE SEEDS.

PLACE SPINACH ON PLATE AND TOP WITH ORANGES, POMEGRANATES AND SYRUP FOR DRESSING.

ADD CRUNCHY CHINESE NOODES FOR GARNISH IF DESIRED.

SYRUP CAN BE CHILLED UP TO 2 WEEKS.

FRUIT CAN BE CHILLED IN SYRUP UP TO 1 DAY.

Main Course:

APPLE-TOPPED TURKEY ROAST

4 to 6 apples (4 quartered and 2 thinly sliced)

1/4 cup apple or orange juice

3 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1/8 to 1/4 teaspoon ground mace or 1 teaspoon ground ginger

Place apple quarters on bottom of Crock Pot. Place turkey roast on top. Sprinkle w/salt & pepper. Combine apple juice, sugar, cinnamon & ginger/mace. Spoon over roast, covering entire top. Place thin apples slices on top of the turkey roast. Cover & cook on LOW 10-12 hrs. The juices make great gravy - take the turkey juice to a boil and beat in one tablespoon of flour until thick.

Cranberry Orange Sauce

1 can jellied cranberries

1 c. orange juice

1/2 c. brown sugar

Cook sauce in pan. Can be served over turkey or pork. Pour 1/4 sauce over pork or turkey while roasting if desired. (Can be halved!)

SQUASH LEAF CANAPÉS

1 Butternut Squash

1 tablespoon of butter or margarine

1 tablespoon of olive oil

Salt to taste

Cut the squash crosswise 1/8 inch thick rounds below the neck. Use cookie cutters and cut out the center of each. Combine butter and oil in a large skillet on medium heat. Add the squash to cook until soft and fried. Sprinkle with salt.

WILD RICE STUFFING

1 cup cooked wild rice

1 package of stuffing mix of your choice

½ cup chopped almonds

½ cut of dried apricots or dried cranberries

¼ cup melted butter or margarine

½ cup of chopped onion

Mix all the ingredients together and bake at 375 degrees for 25 minutes or until golden brown.

GREEN BEANS WITH LEMON AND GARLIC

2 pounds green beans, ends trimmed

1 tbsp. extra-virgin olive oil

3 tbsp. butter

2 large garlic cloves, minced

1 tsp red pepper flakes (optional)

Salt and pepper

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Heat a large heavy skillet over medium heat. Add the oil and butter. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

DESSERTS

Grandma Yardley’s Oatmeal Cake

2 cubes butter

1 1/2 c. boiling water

1 c. quick oatmeal

(Mix and let cool.)

2 eggs

1 1/2 c. flour (may use part wheat flour)

1 tsp. soda

1 c. white sugar

1 c. brown sugar

1 tsp. vanilla

1/2 tsp. salt

Stir together. Combine all ingredients. Preheat oven to 350. Pour into 9x13 pan. Bake 35 minutes (check at 25 - 30).

Topping:

5 tbsp. butter

3/4 c. brown sugar

3 tbsp. canned milk

Cook over low heat, stirring continuously. Boil 1-2 minutes. Mix in coconut and pecans or walnuts. Spread on cake while warm.

Roasted Pears with Brown Sugar

1/3 c. apple juice

1/3 c. firmly packed dark brown sugar

3 tbsp. unsalted butter

3 firm Bosc pears, peeled, halved, cored (about 1 pound)

Cream or Vanilla Ice cream

Preheat over 400 degrees. Arrange the pears, cut side up in an 8 inch square glass baking dish. Whisk apple juice and sugar in a small heavy saucepan over medium-high heat utnil the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.

Spoon the pears onto plates. Top with cream or ice cream. Drizzle with juices and serve. The pears can also be served frozen. Cool the pears, then place them in the freezer until frozen solid, about 8 hours.

DRINKS

Apricot Sunrise

1 can of apricot juice

1 can of orange juice concentrate

1 liter of 7-up

Add ice and serve

Cranberry Spritzer

1 bottle of cranberry juice

1 liter of sprite

Cranberries and mini skewers to garnish

Add ice and serve

Serendipity’s Frozen Hot Chocolate

1 c. of water

6 half-ounce pieces of chocolate

2 tsp. hot chocolate mix

1 1/2 tbsp. sugar

1 1/2 c. milk

3 c. of ice (we used Sonic’s ice)

Chocolate shavings

Whip Cream

Chop chocolate into small pieces and add to boiling water until melted. Add hot chocolate and sugar stirring constantly until thoroughly blended. Remove from heat an slowly add ½ cup of milk and stir until smooth. Cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture and ice. Blend on high until smooth and a daiquiri-like consistency. Pour into a giant goblet and top with whipped cream and chocolate shavings.

The take-home gifts:

They did FIVE; roasted pumpkin seeds, sweet popcorn balls, caramel apples, a hair tie AND the necklace (which is my favorite touch of the night). All amazing. Check out the presentation.

These are the boxes that were at the top of our plates on the table. It was wrapped with a hair elastic that they made and inside was the bird necklace. Seriously? So cute.

All the little extras . . .

(Most of) The Group