A Backyard Wedding - Michelle & Annika - June 2015

Michelle and Annika hosted our last evening before Summer break with a Backyard wedding.

 Invites were wood grain with light strands and details tied with a simple sprig of babies breath.

As guests arrived the gate was propped with a fun vintage ladder, chair and chalk board sign leading them to the "Happily Ever After".

The backyard was set up with a couple large canopies over the table and had large burlap balls hanging from the center.

The table was set with clean white linen and had accents of brilliant coral and gold.

The center piece was reclaimed wooden boxes filled with babies breath and a bright coral ribbon around them.

The chairs were so fun with alternating colors and each tied with burlap and a sprig of babies breath.

 Just simple details. 

Place settings were white with gold rimmed china, layered for perfection and gold rimmed goblets.  Each name tag was held by a tree branch cut into a stump to hold each tag.

The coral napkins and gold ware was such a fun detail encasing the menu with a sprig of babies breath as well.

  

 The yard was decorated with different pieces of furniture and signs as well as Annika and Michelle's wedding dresses on display.

 This tri-fold held wedding photos from each of the ladies as well as fun quotes on marriage and love.

 The appetizer table had a lace and burlap banner strung as a backdrop and a fun bright coral "Mr & Mrs" sign.

Appetizers were: 

Mini Watermelon Feta Salads, 

 Cucumber Bites with Herb Cream Cheese,

Strawberry, Lime, Cucumber and Mint Water 

 and Caramelized Gorgonzola & Pear Flatbread.  All light and refreshing. 

We got seated with a Hungarian Mushroom Soup garnished with Peasant Bread.

Next we cleansed our pallets with the yummiest Kiwi Lime Sorbet before leading into

 the main dish which was a Grilled White BBQ Chicken served with a Parmesan Grain Medley and Roasted Ranch Asparagus.

 Dessert, yummy Coconut Bread Pudding with Vanilla Bean Frozen Yogurt", was served in individual ramekins with a darling wooden spoon that said "Mr. & Mrs.".

 Take homes were on a fun bench with pillows, flowers and a reclaimed wood sign.

Recipes, sparklers with a "Let Love Shine" tag and

the yummiest granola!

We can't forget a couple of these crazy ladies who showed up dressed for a wedding! 

This evening was so pleasant with beautiful weather, yummy food and fun decor. It marked the close of an era for 3 of the gourmet gals. They will be missed, but we treasure the memories and relationships we made sharing our crazy passions for details and all things food!

Caramelized Pear and Gorgonzola Flat Bread

2 small flat breads (such as Naan or homemade)

2 pears (Bartlett), sliced or diced

1 medium onion, sliced

1 Tbs. balsamic vinegar

1 Tbs. olive oil

handful of Gorgonzola cheese pieces

handful of fresh spinach

Heat olive oil in pan and add sliced onion, pear and vinegar. Caramelize them together for about 8 minutes.  Place the flat bread on a greased cookie sheet. Add pear-onion mix to the flat bread and sprinkle with cheese crumbs.  Bake it for about 6-8 minutes at 425 degrees. Remove from oven, add fresh spinach and drizzle additional balsamic vinegar if desired.

Watermelon Feta Bites

2 Tbs. syrupy Balsamic vinegar or glaze

1 small seedless watermelon, cut into 1 inch cubes

1 small bunch basil, chopped

5 oz. feta cheese crumbs

Drizzle a serving dish with balsamic glaze.  Spear one cube of watermelon and top with feta crumbs and chopped basil.  Place bite on prepared dish and drizzle with additional glaze if desired. Serve immediately.

Cucumber Bites with Herb Cream Cheese

4 oz. softened cream cheese

1/4 cup homemade Ranch dressing

2 Tbs. Dill (Thyme is also great)

3-4 long cucumbers, skinned and sliced into 1 inch slices

Cherry tomatoes, halved

salt, paprika and/or Cajun Spice Mix for garnish

In a mixer, combine the softened cream cheese with the ranch dressing and herbs. Mix until combined. Spoon into a piping bag with a star tip.  Prepare the cucumber, remove peel, using fork score the sides.  Slice into 1 inch pieces. Using a melon baller, remove portion of the center of one side of the piece of cucumber, leaving a half moon crater.  Pipe the herb cream cheese into the crater. Enough to stick out of the top about 1/2 inch.  Add a half cherry tomato partially buried into the herb cream cheese.  Sprinkle additional salt, herbs and spice mix for additional color.  Chill in the fridge until ready to serve. Enjoy!

Hungarian Mushroom Soup

                 

12 oz. fresh mushrooms, sliced or roughly chopped

2 c. chopped onion

4 T buttter  (1/2 square)

1/4 c. flour

1 c. milk

1 tsp dill weed, plus a little extra if desired before serving.

1 T Hungarian paprika

1 T. Tamari (soy sauce)

1 tsp salt

2 c. stock or water

2 tsp fresh lemon juice

1/4 c. fresh chopped parsley (opt for garnish) or dill

Fresh- ground pepper to taste

1/2 c. sour cream

      

Saute onions for a few mins in 2T butter.  Salt lightly.  Then add mushrooms, 1 tsp dill,  

1/2 c. stock or water, tamari and paprika.  Cover and simmer for 15 mins.

Melt remaining butter in large sauce.  Whisk flour and cook, whisking a few minutes.

Add milk.  Cook, stirring frequently, over low heat, about 10 minutes, till thick.   Stir in

mushroom mixture and remaining stock. Cover and simmer 10-15 mins.  

Before serving, add salt, pepper, lemon juice, sour cream, and extra dill, if desired.  

Garnish with parsley or fresh dill or small dollop of sour cream, if desired.

Round Peasant Bread

1 pkg. yeast

2 cups warm water

1 Tbs. sugar

2 tsp. salt

4 cups flour

cornmeal

butter, melted

Place yeast, water, sugar and salt in a warm bowl and stir until dissolved.  Add flour and stir until blended. Do not knead bread. Cover and let rise one hour or until doubled in size. Spray a cooking sheet and sprinkle with cornmeal. Flour hands; remove dough and place in 2 rounds on cookie sheet.  Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temp to 375 degrees and cook an additional 15 minutes.  Remove and brush again with butter. Serve warm.

Grilled White BBQ Chicken

4-6 boneless skinless chicken breasts

1/2 cup plain Greek yogurt

1/2 cup mayonnaise

1/3 cup apple cider vinegar

1/4 cup lemon juice

1 Tbs. minced garlic

1 Tbs. prepared horseradish

1 Tbs. black pepper

1 Tbs. Spice brown mustard

1 tsp. salt

1/2 tsp. cayenne pepper

Mix all of the sauce ingredients together with a whisk.  Divide the sauce in half.  Marinate the chicken in 1/2 the sauce overnight. Remove chicken from marinade, but reserve. Grill chicken for 10-15 minutes on each side, basting a few times with the sauce chicken was marinating in while cooking. When done, remove from grill and let rest for about 5 minutes. Serve with remaining sauce.

Roasted Ranch Asparagus

1 lb of asparagus

1 -2 Tbs. coconut oil

1-2 Tbs. dry ranch seasoning

Wash, trim and dry asparagus.  Place in a roasting pan with coconut oil and sprinkle with seasoning. Toss to coat well. Roast in oven at 400 degrees for 10 to 12 minutes, stirring half way. Serve immediately.

Parmesan Grain Medley

1 cup truRoots sprouted rice & quinoa blend (I like to get at Costco)

or

1 cup Trader Joes harvest grains blend

1-2 cans chicken broth

1/2 cup plus garnish fresh Parmesan cheese

Cook grain according to package directions using chicken broth in place of water. When done mix in 1/2 cup fresh Parmesan and grate some on top for garnish.

Kiwi Lime Sorbet

from Browmabakery.com

10 kiwis

3/4 cup sugar

1/4 cup lime juice

Cut kiwis in half and remove skins (I used a large spoon to scoop them out). Place in blender and pulse 3-4 times; enough for everything to do a once around on the mixing blade. Pour in sugar and lime juice and pulse 6-8 more times, until the kiwis liquefy and no chunks remain. Do not over mix, or you will break the kiwi seeds.

Pour mixture into a plastic bag and seal, removing any air from inside the bag. Allow to chill in freezer for at least 45 minutes.

Once chilled, churn your sorbet in an ice cream machine according to your manufacturer's instructions. Scoop into freezer-proof container and allow to chill for at least 4 more hours, preferably overnight.

Homemade Vanilla Bean Frozen Yogurt

For a 2 quart ice cream machine

1 1/4 cup sugar

1 1/2 cup 2% milk

27 ounces of vanilla Greek yogurt – plain will make it more tart

3/4 cup half & half

3/4 tsp. vanilla extract

2 vanilla bean strands

pinch of sea salt

In a large bowl, whisk together sugar and milk until sugar has dissolved. Slit the vanilla bean and scrape the seeds adding to milk mixture. Add in yogurt, half & half, vanilla extract and salt. Mix until smooth and well combined.

Transfer mixture to the ice cream maker bowl. Follow machine instructions. Turn on and churn for about 20-25 minutes. Remove and serve immediately or transfer to an airtight container and store in the freezer.

Coconut Bread Pudding

3/4 cup white sugar

5 eggs

1 – 14 oz can coconut milk

1 3/4 cup Silk coconut milk (refrigerated section)

1 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

2 cups flaked coconut, divided

1 – 1 pound loaf French bread, cut into 1” cubes

Coconut Sauce

1/3 to 1/2 cup white sugar

1 Tbs. flour

pinch of cinnamon

pinch of salt

1/2 cup heavy cream

3/4 cup Silk Coconut Milk

Grease a 9x13 baking dish with butter or spray. In a large bowl, combine sugar, eggs, coconut milks, cinnamon, nutmeg and salt. Mix until smooth. Stir in 1 1/2 cups flaked coconut. Fold in bread cubes until evenly coated. Let sit 30 minutes to soak up liquid stirring occasionally. Pour into prepared baking dish. Bake at 325 degrees for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut.  Continue baking 25-30 minutes, or until center springs back while lightly tapped. While baking mix all sauce ingredients in a small sauce pan and heat on medium heat. Stir continuously until the sauce begins to thicken. Pour over bread budding while warm and enjoy.

Nutty Granola

4 cups oats

1 1/2 cups crisp rice cereal

4 T. flax meal

1 cup brown sugar

1/4 tsp. salt

1 cup coconut oil

1 cup honey

1 cup shredded sweetened coconut

1/2 cup steel cut oats

1/2 cup 9 grain cereal

1/4 cup millet

1/4 cup sesame seed

1/4 cup sunflower seed

2 T. chia seed

1/2 cup chopped pecans

1/2 cup chopped walnuts

3/4 cup dried cranberries (optional)

1 cup semi-sweet chocolate chips or cacao chips (optional)

1 cup sliced almonds (optional)

Mix until everything is moistened and fully incorporated. Press into a parchment lined cookie sheet. Bake at 350F for 30 minutes, or until top is lightly golden brown. Baking time depends on if you want your bars/granola chewy or crunchy.

Let cool completely. If desired, cut into bars and wrap individual bars in wax paper, seal with a sticker or tape, and store in a airtight container.

* you can substitute any grain with an alternative if you don't have it or don't like it

Dr. Seuss - Annika and Michelle - September 2013

Annika and Michelle hosted our first gourmet club for year number SIX/SEVEN (depending on who you ask)! 

The theme was Dr. Seuss.  Bright, cheery, exciting and adventurous for sure! 

The weather was the beginning of that adventure for sure and thanks to some crazy wind we ended up dining indoors instead out.

The truffle trees were so cute and fun!  Trees and the cat in the hat's hat greeted each guest at the front door.  Inside was a small table with a collection of some of the favorite books from Dr. Seuss and a few more trees.

The table was bright and happy as well and 

had some windy tall red vases housing large bright football mums.

The menus were like a book and had the Cat in the Hat with his green eggs and ham on the cover.

The back of the menu even had "The End" to finish their book and meal off right.

Place cards were mimicked after Thing 1 and Thing 2.  Each place setting from Thing 1 to Thing 9 so the girls could pick their seat for a change.

The bay window had a large swag with some of their favorite colorful quotes from Dr. Seuss and a big truffula ball in the center all hung from clothes pins.

The appetizer table had quotes in frames as well and a few other pops of color.

The menu was so fun!  Filled with more inspiring and laughable quotes along with an adventure of a menu.

Rather than appetizers, main dish and such each were served a foreword, preface, intro, story and epilogue to follow the book theme.

Foreword:

The Lorax of Peach Smoothies and 

Horton Fluffs a Flatbread (Ricotta Flatbread with Pomegranate Salsa)

Preface:
Grinchy Greens (Vertical Pear Salad)

Introduction:
Green Eggs n' Ham

Story:
Roast Beast (Smoked Brisket)
Parmesan Brussels Sprouts and
"Thnead" Squash (Butternut Squash Puree) with an edible nasturtium flower

Epilogue:

Cat in the Hat Pavlova (Fruit and Cream Pavlova)

It was yum, but maybe I am prejudice....I don't think so. ;-)
We welcomed two new gals to the group this season, one of which it happened to be her birthday! McKenzie (Sunny's partner) got a candle and awesome happy birthday rendition to seal the deal and initiate her into Gourmet Gals!  Welcome McKenzie, we are excited to have you and hope you had a wonderful birthday!  We also welcomed Lindsay's new partner Kim and are excited to get to know both of them better this year.

Take homes were just comedic really.

Recipes of course and....

how could we not give a gold fish with Dr. Seuss?!

The best part, half of them were already dead and the gals were fighting over who had to take the live ones home!  

It was so great to start off another season and get to catch up with each other after a busy Summer!  Such a great group of ladies and we are excited to feast on this season of gourmet creations!

the lorax of peach smoothies

5 large fresh peaches (peeled)

2 Tbs. fresh lemon juice

½ cup orange juice

1 Tbs. of Honey or Agave

1 tray of ice cubes

Add ingredients into blender in order given.  Blend till desired texture.

horton fluffs a flatbread

(ricotta flatbread with pomegranate salsa)

1/2 cup pomegranate seeds

1/2 cup dried, sweetened cranberries; roughly chopped

1 shallot, finely chopped

1 Tbs. olive oil

1 Tbs. balsamic vinegar

1 Tbs. honey

2 tsp. chopped fresh parsley
1/2 Tbs. orange zest

pinch of salt

1 oval pre-baked flatbread, such as naan or pocketless pita

8 ounces ricotta

1/2 cup baby arugula

Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.  Set aside.  Place flatbread on a preheated grill rack or backing stone in a 450-degree oven; toast until warm and edges are lightly toasted, 5-10 minutes. Spoon ricotta over warm flatbread and spread lightly.  Arrange arugula over ricotta; cut into serving pieces.  Top each slice with salsa.            

yield: 4 servings

green eggs n’ ham sandwich

Chipotle Mayonnaise:

1/2 cup mayo

1 chipotle pepper

1 tsp. adobo sauce

2 tsp. fresh lime juice

The rest:

8 slices crusty bread

1 avocado, cut into 16 slices

4 slices ham or bacon, cooked until crispy

8 eggs

1/4 cup finely chopped cilantro

In a medium bowl, stir to combine mayonnaise, chipotle pepper, adobo sauce and lime juice.  Set aside.

Toast bread until golden brown.  Spread 1-tablespoon chipotle mayo on each piece of toast.  Top with 2 slices avocado and piece of ham or bacon.  Fry eggs and lay on egg on top of each piece of toast.  Garnish with cilantro, if desired.  Serve immediately. yield: 4 servings

roast beast

(Smoked Brisket)

Preheat smoker and add wood chips (follow your instruction manual). Rinse and dry the brisket. Apply seasoning rub. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 225 to 250 degrees F. To increase tenderness, take the brisket out of the smoker once it reaches 170 degrees F., wrap in aluminum foil and place back in the smoker or in an oven at 180-200 degrees for the last two hours or until the internal temperature reaches 190 degrees F.

grinchy greens

(vertical pear salad)

8 pears

4 Tbs. glazed pecans

3 oz Feta or Gorgonzola cheese

3 cups mixed greens

Dressing:

1Tbs. minced Shallots

1/3 cup champagne vinegar or white wine vinegar

2 Tbs. fresh lemon juice

¾ tsp. cracked pepper

½ tsp. salt

½ cup honey

½-2/3 cup olive oil

Toss mixed greens, pecans, and cheese with a small amount of the dressing.  Core pears from bottom, keeping stem intact.  Slice pears in 3-4 horizontal slices.  Brush cut sides with lemon juice. Reassemble pears with salad mix in between.  Drizzle with additional dressing and serve.  Serves 8

parmesan brussels sprouts

1 lb. Brussels sprouts, ends trimmed and discolored outer leaves removed

2 Tbs. olive oil

parmesan cheese

Preheat oven to 400 degrees.  In a large bowl, mix together Brussels sprouts, olive oil, salt and pepper.  Gently stir until well combined.  Prepare a baking sheet with aluminum foil, then spread the Brussels sprouts on it evenly.  Roast for 12-18 minutes, stirring once partway through, the last 3-5 minutes sprinkle with parmesan to your liking and finish roasting until they are crispy on the outside and cooked on the inside.

 “thnead” squash

1 – medium butternut squash

2 Tbs. butter, to taste and consistency

2 Tbs. brown sugar, to taste

2 Tbs. half and half or cream, to taste and consistency

pinch of salt.

Cut squash in half lengthwise and place skin side down in a glass pyrex dish with a small layer of water just to cover bottom of pan.  Bake covered in a 350 degree oven for about 60 minutes or until nice and soft.  Scoop meat out of squash and add butter, brown sugar and cream.  Beat with mixer until smooth and creamy.

cat in the hat pavlova

8 egg whites

1 1/2 cup sugar

2 tsp. cider vinegar

2 tsp. vanilla

2 tsp. cornstarch

1 cup finely chopped pecans

Beat egg whites to soft peaks and then continue beating in mixer until whites reach stiff peaks.  Once eggs have reach full stiff peaks, place meringue into a large piping bag.  Place a single sheet of parchment paper on cookie sheet and taking a large dinner plate, trace a full circle onto the parchment paper.  Repeat with 2^nd cookie sheet and paper.  Take piping bag and starting on the outside of circle, pipe in a circular pattern working from the outside towards the center to fill in the circle with meringue.   Repeat with second sheet.  Bake in a 300 degree oven for 50 to 60 minutes.

When done, let meringue fully cool.  To serve, place one meringue on bottom of a decorative plate, cover with fresh whipping cream and choice of fresh berries.  Place second meringue on top of fruit and repeat the same process finishing with fruit.