SLC Gourmet Gals: A Taste of Fall

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.