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?)