Asian Occasion - Shelly & Lindsay - October 2008

Thanks to Lindsay & Shelly for treating us to a wonderful "Asian Occasion". From the invitations to the take-home gifts (sushi making kits & chocolate dipped fortune cookies), to the food, to the sushi making demonstation. . . the entire event was a success. It was fun to see everyone and meet all those that came for the first time. However, I can't see Stacie nor I dressing up for any parties any time soon. (Ha!)

Asian Occasion Menu:

Cucumber Refresher

Pork Pot Stickers

Sushi - Califonia Rolls

Southwest Egg Rolls With Cilantro Cream Sauce

Chinese Cabbage Salad

Japanese Green Beans

Thai Chicken Stir Fry

Ham Fried Rice

Great Wall of Chocolate (Ice Cream Chocolate Torte)

Lemon Surpreme Pie

Cucumber Refresher

Ingredients

1 can of frozen limeade

1 2-liter bottle of 7-Up

Crushed Ice

Sliced cucumber

Directions

Place crushed ice in bottom of pitcher. Pour limeade and 7-Up over ice. Place sliced cucumbers on top. Let flavors blend for at least 15 minutes or more.

Pork Potstickers

Ingredients:

½ pound ground pork

½ cup water chestnuts, chopped

¾ C shredded carrots

1 tablespoon minced fresh ginger

1 tablespoon minced green onions

½ cup straw mushrooms, chopped (found canned in the Asian section)

1 teaspoon salt

2 teaspoons soy sauce

½ teaspoon dark sesame oil

1 egg, lightly beaten

4 teaspoons cornstarch

50 round won ton wrappers

Soy sauce for dipping

Directions:

Combine all of the ingredients together and stir well, incorporating all of the ingredients into the ground pork. Take 1 won ton wrapper and place 1 teaspoon of the pork mixture onto the wrapper. Lightly brush edges of the wrapper with water, fold over, and seal the edges by pinching together into tiny pleats. Place the dumpling on a pan sprinkled with cornstarch and cover with a cloth to keep from drying out. Repeat the procedure until all of the mixture is gone.

Arrange dumplings in a single layer in a vegetable steamer coated with cooking spray and steam dumplings, covered, for 15 minutes. Repeat the process until all of the dumplings have been steamed. Dip the dumplings in soy sauce, if desired.

Sushi – California Rolls

Ingredients:

2 cups uncooked Calrose rice

½ cup rice vinegar

4 tablespoons sugar

½ teaspoon salt

1 tablespoon vegetable oil

Sliced Avocado

Sliced Carrots

Sliced cucumber, peeled and seeded

Sesame seeds

Crab meat

Nori (dried seaweed)

Kewpie (Japanese mayonnaise)

Eel sauce

Cream Cheese

Directions:

Sushi Rice:

Wash the rice in a bowl and drain off the water. Repeat the process until the water is almost

clear. Add your measured water. Cook rice according to package directions, preferably in a rice cooker. While the rice is cooking mix together the rice vinegar, sugar, salt, and vegetable oil. After it is cooked let it stand for 10 to 15 minutes. While it is still hot transfer to a large missing bowl and add in the vinegar mixture and stir until it is thoroughly mixed in. Let cool to room temperature

and it is ready for use.

Roll:

1- Lay 1 nori sheet on a rolling mat and put ¾ cup sushi rice on it. Spread rice over nori sheet, leaving ¾ inch of bare nori at far side and making a small ledge of rice in front of this bare strip.

2- Sprinkle sesame seeds down the center of the rice. Lay the avocado slices, carrot slices, cucumber slices, and crab meat down the center of the rice on top of the sesame

seeds. Squeeze a line of kewpie, cream cheese, and eel sauce on top of vegetables and meat.

3- Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the ¾ inch strip of nori rice-free.

4- Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.

5- Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.

6- Slice roll into bite-sized pieces.

Southwest Egg Rolls With Cilantro Cream Sauce

Ingredients

½ cup red onion, finely chopped

1 red bell pepper, finely chopped

2 cloves garlic, crushed and chopped

1 can black beans

1 cup roasted corn

1 tomato, seeded and chopped

1 cup cooked rice

¼ cup cilantro, chopped

1 teaspoon cumin

½ teaspoon salt

½ teaspoon pepper

Juice of 1 lime

¾ cup of shredded Monterey Jack cheese

1 package large egg roll wraps

Directions

Heat 1 teapsoon of vegetable oil in a skillet and saute’ the onion, red bell pepper, and garlic about 5 minutes or until the onion is translucent. Cool to room temperature. Combine the onion mixture with the rest of the ingredients in a large bowl and mix. Place ¼ cup of the mixture in an egg roll wrap and wrap according to package directions. In a frying pan, heat 1-2 cups of vegetable oil to medium-high heat. Fry the egg roll until browned on both sides (about 2 minutes on each side). Place on paper towels to drain.

Cilantro Cream Sauce

Ingredients

1 (8 ounce) package cream cheese, softened

1 tablespoon sour cream

1 (7 ounce) can tomatillo salsa

1 teaspoon freshly ground black pepper

1 teaspoon celery salt

1/2 teaspoon ground cumin

2 teaspoons garlic powder

1 bunch fresh cilantro, chopped

1 tablespoon fresh lime juice

Chinese Cabbage Salad

Ingredients

1 (3 ounce) package ramen noodles, crushed

10 ounces cashew pieces

1 (16 ounce) package shredded coleslaw mix

1 bunch green onions, chopped

1/2 cup white sugar

1/2 cup vegetable oil

1/4 cup cider vinegar

1 tablespoon soy sauce

Directions

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.

In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.

To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Japanese-Style Sesame Green Beans

Ingredients

• 1 tablespoon canola oil
• 1 1/2 teaspoons sesame oil
• 1 pound fresh green beans, washed
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seeds

Directions

1. Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Thai Chicken Stir-fry

Ingredients

1/2 cup rice vinegar

¼ cup brown sugar

¼ cup fresh lime juice

4 teaspoons red curry paste

1 pound skinless, boneless chicken breast, cut into bite-sized pieces

1 1/2 tablespoons vegetable oil, divided

1 cup chopped onion

1 cup chopped carrot

1 (8-ounce) package pre-sliced mushrooms

1/2 cup light coconut milk 1 tablespoon

2 teaspoons fish sauce

1/2 teaspoon salt

2T cornstarch

2T cold water

1 cup fresh bean sprouts

1/4 cup chopped fresh cilantro

Lime wedges

Preparation

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crus

hed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator over night, turning once.

Remove chicken from the bag, reserving marinade. Mix together the corn starch and water. Set aside. Heat 1tablespoon of the oil in a large non-stick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce and the water/cornstarch mixture; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened. Stir in chicken and salt; cook 1 minute. Top with sprouts, cilantro, and juice from one lime wedge.

Serve over rice or chow mein noodles.

Ham Fried Rice

Ingredients

4 cups cold cooked long-grain rice

3 tablespoons canola oil

1 1/2 cups chopped onion

1 tablespoon minced garlic

1 cup chopped carrots

3/4 cup diced ham (about 4 ounces)

1/4 cup low-sodium soy sauce

2 1/2 teaspoons dark sesame oil

1/4 teaspoon freshly ground black pepper

2 large eggs, lightly beaten

1/4 cup (1-inch) sliced green onions

Directions

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon of canola oil to wok, swirling to coat. Pour in the beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds.

3. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add carrots and ham; stir-fry 2 minutes or until ham begins to brown.

4. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Lemon Supreme Pie

Ingredients

1 unbaked deep-dish pastry shell (9 inches)

Lemon Filling:

1 ¼ cups sugar

6 Tbsp cornstarch

½ tsp. salt

1 ¼ cups water

2 Tbsp. butter or margarine

2 tsp. grated lemon peel

4 – 5 drops yellow food coloring (optional)

½ cup fresh lemon juice

Cream Cheese Filling:

11 oz. cream cheese, softened

¾ cup confectioners’ sugar

1 ½ cups whipped topping

1 Tbsp. fresh lemon juice

Directions

Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 for 8 mins.

Remove foil and bake 5 mins longer. Cool on wire rack.

In a saucepan, combine ¾ cup sugar, cornstarch and salt. Stir in water; bring to a boil over medium –high heat. Reduce heat; add the remaining sugar. Cook and stir for 2 mins or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour.

In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping and

lemon juice. Refrigerate ½ cup for garnish. Spread remaining cream cheese mixture into pastry shell; top with lemon filling, Chill overnight. Place reserved cream cheese mixture in a pastry bag and place a dot on each piece. Store in the refrigerator.

Yields 6-8 servings

Ice Cream Chocolate Torte

Ingredients

Cake:

1-1/3 cups all-purpose flour

1-3/4 cups sugar

1-1/4 teaspoons baking soda

1/4 teaspoon baking powder

2/3 cup butter (no substitutes)

4 squares (1-ounce each) unsweetened chocolate

1-1/4 cups water

1 teaspoon vanilla

3 eggs

Ganache:

1 cup heavy cream

1 (12 ounce) bag semisweet chocolate chips

Filling:

½ gallon cookies ‘n cream ice cream, softened

Directions

1- In a mixing bowl, combine flour, sugar, baking soda, and baking powder. In a saucepan, melt butter and chocolate; cool. Pour chocolate mixture, water and vanilla into flour mixture. Beat on low for 1 minute, then on medium for 2 minutes. Add eggs, one at a time, beating well after each. Divide batter among two, 9-inch round baking pans that have been greased, floured and lined with waxed paper. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes. Remove to a wire rack. Cool completely.

2- Heat cream in small saucepan over low heat until small bubbles appear around edges. Remove pan from heat. Add chocolate chips and stir until ganache mixture is smooth. Refrigerate ganache until cool and slightly thickened, stirring occasionally, about 30 minutes. Spread ganache over top and sides of each cake. Refrigerate cakes for 1 hour or until ganache is set.

3- Line one 9-inch round cake pan with plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using spatula, spread ice cream in prepared pan, forming smooth, even layer. Freeze for 3 hours or until frozen solid.

4- To assemble the torte, place 1 cake layer, ganache side up, on serving platter. Remove ice cream circle from pan; peel off plastic. Place ice cream circle on top of cake. Top with second cake layer, ganache side up. Freeze until ready to serve. Let finished cake stand at room temperature for 5 minutes before serving.

The Decor:

The hostesses with the mostesses

Place Setting

12 Fabulous ladies that just enjoyed a yummy meal!

This was my favorite "detail" of the night.

July Summer BBQ - Holly & Judith

Summer BBQ

Holly & Judith

July 2008

Drinks

Pina Colada

Sweet & Refreshing Lemonade

Appetizers

Chicken Satay

Beer-Battered String Beans

Main Dish

Schlow Burger

Italian-American Cheeseburger

Lemony Oven Fries

Greek-Style Couscous Salad

Fruit Kabobs with Sweet Balsamic Dressing

Dessert

Watermelon Sorbet Slices with Chocolate Seeds

Dreamy Cream Horns

Pina Colada’s

1 can Cream of Coconut (preferably Coco Lopez brand)

Pineapple Juice

Ice

If you have a large blender, put the whole can of cream of coconut into the blender, then fill the can with pineapple juice and add to blender. Fill the remaining blender with ice and blend until smooth. If you have a small blender then just do half batches at a time. Continue to add ice until the sweetness is just right for your taste. If you don’t add enough ice it is very sweet!

Sweet & Refreshing Lemonade

Serves 8

1 ¾ cups white sugar

8 cups water

1 ½ cups lemon juice

Beer-Battered String Beans

(Sorry Judith's head is cut off! She did such a grea t job, she deserves to be recognized!)

1 pound green beans

1 cup beer (not dark)

1 tsp. salt

Juice of 1 lime

1 cup all-purpose flour

4 cups vegetable oil

2 limes cut into wedges, for serving

Directions: Clip off and discard the stalk ends of the green beans; set aside. In a large bowl, whisk the beer, salt, and lime juice into the flour until smooth. (The mixture will foam slightly.) Dredge the beans in the batter to coat. In a deep skillet, heat the oil to 375 degrees.

Working in batches, gently place and out 10 battered beans into the hot oil and let cook for about 1 minute. Using a slotted spoon, transfer the fried beans to a paper bag or paper towel-lined plate to drain and cool. Repeat the process until the remaining beans are cooked.

Remoulade Sauce

1 cup mayonnaise

2 Tbsp. Creole or whole-grain mustard

2 Tbsp. ketchup

½ cup finely chopped green onions

2 Tbsp. finely chopped fresh parsley

2 Tbsp. finely chopped celery

2 cloves garlic, minced

1 tsp. prepared horseradish sauce

Directions: Whisk together all ingredients in a medium bowl. Cover and chill for one hour.

Chicken Satay

Satay

8-10 boneless chicken strips, or 2 chicken breasts cut into strips

1 tbsp garlic, finely chopped

1 tbsp ginger, finely chopped

2 tbsp green onion, finely chopped

½ tsp black pepper

¼ tsp white pepper

1 tsp pure sesame oil

1 tsp light cooking oil

2 tbsp honey

2 tbsp soy sauce

1 tbsp lime juice

Salt, to taste

Spicy Peanut Sauce

1 cup smooth peanut butter

1 small onion, finely chopped

1 tbsp Thai red chillies, finely chopped

1 tbsp garlic, finely chopped

½ tsp red chilli powder

2 tbsp lime juice

1 tbsp soy sauce

Directions: Marinate chicken pieces with all the ingredients, for 1-2 hours in the fridge. Grill on skewers till tender and done.

Fruit Kabobs with Sweet Balsamic Dressing

Sweet Balsamic Dressing:

½ cup powdered sugar

3 tablespoons white balsamic vinegar

1 teaspoon dry mustard

½ teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

¾ cup grapeseed or canola oil

1 teaspoon poppy seeds

In blender or food processor, combine all dressing ingredients except oil and poppy seeds. With machine running, slowly add oil to make a thick dressing. Stir in poppy seeds.

Arrange fruit kabobs with fruit of choice. Top with sweet Balsamic Dressing. You can also serve sliced fruit on top of Bibb lettuce and then top with Balsamic Dressing.

(Main Dish - the burger, salad and fries)

Greek-Style Couscous Salad

1 package Near East Couscous Original Plain

¼ tsp. black pepper

3-4 Tbsp lemon juice

3 Tbsp Olive oil

2 large tomatoes, chopped

1 large cucumber chopped

½ cup green pepper chopped

½ cup red onion chopped

2 tsp fresh dill (1 tsp dry)

4 oz feta cheese

1. Prepare couscous according to package directions, except omit butter or olive oil and add black pepper with water.
2. In large boll, combine prepared couscous, lemon juice and olive oil. Add tomatoes, cucumber, green pepper, red onion, and dill. Chill 4 hours to overnight.
3. Stir in feta cheese just before serving. Serve over lettuce if desired.

Lemony Oven Fries

1/3 cup olive oil

1 large lemon, thinly sliced

¼ cup fresh flat-leaf parsley

1 20-oz package frozen French-fried potatoes (about 5 cups)

Coarse Sea Salt

Lemon wedges

1. In a large skillet heat olive oil over medium heat, carefully add lemon slices. Cook for 3 to 5 minutes or until lemon begins to brown, use tongs to turn lemon slice occasionally. Add parsley to the oil. Cook 20 to 30 seconds more or until parsley is crisp. Remove lemon slices and parsley with slotted spoon; drain on paper towels. Reserve the lemon-flavored oil (you should have about 3 tablespoons).
2. In a large bowl toss frozen potatoes with the 3 tablespoons reserved lemon-flavor oil until well coated. Place on a baking sheet. Bake according to package directions or until potatoes are brown and crisp, stirring occasionally.
3. To serve, toss potatoes with lemon and parsley. Sprinkle generously with sea salt. Squeeze lemon wedges over fries: serve immediately.

The Schlow Burger

(makes 4 burgers)

½ c. mayonnaise

4 t. prepared horseradish

Juice of ½ lemon

2 lb. ground beef

¼ c. extra virgin olive oil

Kosher salt & pepper

4 slices Cheddar

4 Hamburger buns (onion, butter, poppyseed, etc.)

2 c. Canola oil

2 large onions, sliced into thin rings (about 4 cups)

Bring canola oil and 1 sliced onion (slice the onions as thin as you can because they’ll cook faster) to a boil in a heavy medium saucepan over high heat. Reduce heat to a bubbling simmer, turning onions with a fork every 30 seconds. Cook until they turn golden brown (stovetops vary, but this will take about 30-40 minutes.) They turn brown quickly when they’re done, so make sure to keep an eye on them. If necessary, adjust heat to maintain rolling bubbles. Remove onions from oil and arrange in a single layer on paper towels. Repeat process with the second onion, cooking in the same hot oil.

Preheat one side of grill to high; oil the grill grate. Whisk mayonnaise, horseradish, and lemon juice together for the sauce in a bowl; season with pepper. (you can make this a few days ahead) Combine the ground beef with oil, salt, and plenty of pepper. Divide meat into 4 patties and refrigerate until 5 minutes before grilling. (Don’t prepare the meat more than 1 hour ahead; the salt pulls the juices)

Grill burgers over high heat until done. Transfer burgers to the cool side of the grill (or an upper shelf) and top each with a slice of cheese. Turn the grill off, close the lid, and let rest 4 minutes. Heat the buns briefly, if desired. To assemble, place burger on bun, spread with sauce, top with onions, and season with pepper. Spread more sauce on the top half of the bun and place it on the burger.

Italian-American Cheeseburgers

1 ½ pounds lean ground beef

¾ cup crumbled Gorgonzola cheese (3 oz)

¼ cup snipped sun dried tomatoes (oil packed)

1 Tbsp. snipped fresh thyme

4 garlic cloves, minced

½ tsp. salt

½ tsp. coarsely ground black pepper

¼ cup crumble Gorgonzola cheese ( 1 oz)

1 Tbsp. snipped sun dried tomatoes (oil packed)

6 sourdough rolls, split and toasted

Sliced red onion

Sliced tomato

Mayo

1. In a large bowl combine beef, the ¾ cub Gorgonzola cheese, the ¼ cup dried tomatoes, the thyme, garlic, salt, and pepper. Shape mixture into six ¼- inch-thick patties.
2. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F)., turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover: grill as above.
3. Remove burgers from grill. Top with the ¼ cup Gorgonzola cheese and the 1 Tbsp. dried tomatoes. Serve burgers on Sourdough rolls with sliced red onions, tomatoes, and mayo.

Watermelon Sorbet Slices with Chocolate Seeds

(Serves 4)

3 ½ to 4 lb. watermelon (whole or a quarter of a large one)

1 cup sugar

¼ cup fresh lime juice

1 to 2 Tbsp. Sambuca or anisette liqueur (to taste)

1 ½ oz. fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped

Directions: Cut watermelon into 1-inch thick semi-circular slices. Cut flesh into chunks, reserving rind.

Arrange ring slices on their sides on foil-lined baking sheets, leaving space between them to add sorbet later, and cover tightly. Freeze until frozen hard, at least 2 hours.

Discard seeds from melon, then puree enough melon in a blender to yield 5 cups. Heat 1 cup puree with sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved, then stir into remaining puree along with lime juice andSambuca. Chill, covered, at leave 8 hours.

While puree is chilling, line another baking sheet or tray with parchment paper. Melt chocolate, then remove from heat. Transfer chocolate to a small sealable bag and seal, pressing out excess air. Snip off tip of one corner to form a tiny hole. Pipe 1/3 to ½ inch long ovals of chocolate onto sheet, flattening them slightly, to resemble watermelon seeds. Freeze chocolate “seeds” on sheet until very firm, about 30 minutes. Working quickly, loosen “seeds” from parchment with an offset spatula or knife and transfer to a small bowl, then freeze, covered.

Freeze chilled puree in ice cream maker to thick slush, then add ¾ of chocolate “seeds” and continue to freeze until frozen.

Working quickly, fill frozen rinds with sorbet, smoothing with a rubber spatula. Quickly sprinkle remaining chocolate “seeds” realistically on slices and smooth sorbet again. Freeze, covered with plastic wrap, until very firm, about 6 hours.

Dreamy Cream Horns

8 sugar cones

2 sheets frozen puff pastry

1 egg

1 tsp. water

½ cup turbinado sugar (raw sugar)

1 recipe Vanilla Bavarian Cream

Assorted berries (raspberries frozen, thawed)

Directions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Prepare the sugar cones by wrapping each in foil, then coating with nonstick spray. Cut the puff pastry into thin strips, then form horns by wrapping 4 strips of pastry around each mold, overlapping the strips to prevent gaps.

Whisk the egg and water together in small bowl; place the turbinado sugar in a shallow dish. Lightly brush each horn with the egg wash. Roll the horns in sugar, coating well, then transfer to the prepared baking sheet. Bake for 20 minutes, or until golden, cool on a rack for 2 minutes, then remove molds. Cool pastry completely before filling with Bavarian Cream. Place berries and cream in corn inlayers.

Vanilla Bavarian Cream

2 cups whole milk

½ cup sugar

¼ cup cornstarch

¼ tsp. kosher salt

2 eggs

Hot milk

2 Tbsp. unsalted butter

½ tsp. vanilla extract

1 cup heavy cream

2 Tbsp. powdered sugar

1 tsp. vanilla extract

Directions: Heat the milk for the pastry cream in a saucepan over medium until bubbles form around the edge. Whisk sugar, cornstarch, and salt together in a bowl while milk heats. Add the eggs, whisk until smooth, then whisk in a half of the hot milk. Return the egg-milk mixture to the remaining milk in the pan; continue cooking over medium, whisking often, until thickened. Boil 1 minute to eliminate and starchy taste and thicken further, whisking constantly. Add the butter and ½ tsp. vanilla, stirring until butter is melted. Transfer pastry cream to a bowl, then place the bowl in an ice water bath to cool. Stir until pastry cream reaches room temperature, about 10 minutes. Whip the cream, powdered sugar, and 1 tsp. vanilla for the whipped cream to medium peaks in a large bowl. Fold whipped cream into the cooled pastry cream just until incorporated; cover and chill at least 30 minutes. Transfer cream to a piping bag fitted with a star tip; pipe into horns.

Rolo-Pretzel Turtles

Rolos

Mini Pretzels

Almonds

Preheat oven to 350. Unwrap rolos. Place pretzels on baking sheet. Top with rolo. Bake in oven 3-5 minutes until chocolate begins to melt. Rolo should be soft but not completely melted. Remove from oven. Place on cooling rack. Immediately squish chocolate with nut. Watch caramel ooze out.

(The cute take home gift. Ice cream scoopers with gum balls inside. Darling.)

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Spring Gourmet - Amber & Michelle - April 2008

What a treat to walk into Spring on such a cold Utah day! Amber & Michelle really outdid themselves by treating us to such a special spring meal, with wonderful food so many fantastic details. Thank you girls! It was wonderful.

Menu:

Veggies with Cottage Cheese Dip In a Cup
Twisted Bread Sticks with Whipped Honey Butter
PF Changs Chicken Lettuce Wraps with Special Sauce
Melon Balls & Orange Fruit Dip

Berry Walnut Salad with Gorgonzola Dressing

Cantaloupe Granita

Candied Cajun Candied Salmon with Pinenuts
Lemon Rice
Roasted Corn Succotash

Hazelnut Blondies
Key Lime Pie
Lemon Shortbread Cookies
Raspberry Meringues

Cottage Cheese Veggie Dip
16 oz cottage cheese
16 oz sour cream
2 oz Hidden Valley Ranch salad dressing packet
3 green onions diced

Mix all ingredients and chill for hour before serving.

Veggie Cups
Place dip in bottom of 9 oz. clear cup. Chop veggies in long sticks and place
on top of dip. i.e. carrots, celery, chives, snap peas, cucumbers, etc.

Twisted Bread Sticks
5 ½ c wheat flour
5 c white flour
½ c sugar
1 tbsp salt
1 tbsp active yeast
1 tbsp vital wheat gluten (optional)
1 tbsp dough enhancer (optional)
3 tbsp lecithin
3 ½ c hot running tap water
½ c applesauce

In mixer put dry ingredients flour, sugar, salt, yeast, vital wheat gluten and mix for 1 minute. Then add lecithin, water, and applesauce. Knead in mixer for 6 minutes then
add dough enhancer and mix for 2 more minutes. Spray counter with cooking oil and then place dough on it and form into ball. Divide dough into 4. Each ¼ is the size of a loaf. Can do some dough and some breadsticks. For bread sticks take golf ball size a roll into worm and wrap around skewer. Spray cookie sheet and lay skewer on pan with end resting on the side. Cover and let rise for 25 minutes then bake at 350 for 25minutes. (same for loaves just put in bread pan)

Whipped Honey Butter
1 c butter softened at room temperature (do not melt)
1/2 cup honey
1 tsp cinnamon

Combine butter and honey in small bowl. Beat at high speed until light and fluffy. Add cinnamon.

PF Changs Chicken Lettuce Wraps
(May be topped with special sauce or served on the side )

Special Sauce
1/4 c sugar
1/2 c water
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard (dijion mustard works)
2 tsp water
1-2 tsp garlic (can add 1/2 tsp red chile paste)
Dissolve sugar and water in small bowl. Add rest of ingredients.
Refrigerate sauce until ready to use.

Chicken Lettuce Wraps
3 tablespoons oil
2 boneless skinless chicken breasts
1 c water chestnuts (optional)
2/3 cup mushrooms
3 tablespoons chopped onion
1 tsp minced garlic
4-5 leaves iceberg lettuce

Stir Fry Sauce
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine vinegar

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 - 5 min.
per side. Remove chicken from the pan and cool. Keep oil in pan hot. As chicken
cools, mince water chestnuts and mushrooms to about the size of small peas.
Mix together soy sauce, brown sugar and rice vinegar in small bowl. Mix chicken.
Add another tablespoon of oil to the pan, add chicken, garlic, onions, water
chestnuts and mushrooms. Add stir fry sauce and sauté mixture for a few minutes.
Make cups out of lettuce and put chicken mixture inside and serve.

Melon Balls & Orange Fruit Dip
Ingredients:

Watermelon
Cantaloupe
Honeydew

Carve out melons with melon baller. Place in desired dish or container.

Orange Fruit Dip
1 container of marshmallow cream
1 8 oz. package of cream cheese
2 tbsp of orange juice concentrate

Soften cream cheese and beat. Add marshmallow cream and juice concentrate. Serve.

Berry Salad with Gorgonzola Dressing

Baby spinach, washed

Fresh raspberries

Fresh blackberries

1 cup walnuts

6 tablespoons of sugar

1 tablespoon of butter

3 tablespoons apple cider vinegar

3 tablespoons olive oil

1 tablespoon honey

1/4 cup sour cream

1/4 cup plain yogurt

3/4 cup crumbled Gorgonzola

Candied Walnuts:

6 tablespoons sugar

1 cup walnuts

1 tablespoon butter

Stir in frying pan until sugar is melted and almonds are brown. Spread on wax paper to cool.

Divide spinach between plates and top with berries. In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.

Cantaloupe Granita
Look for the ripest melon you can find; it should have a sweet fragrance and firm exterior
that yields slightly at the stem end. Granita can be stored in an airtight container in the
freezer for up to two weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.

1 cantaloupe (about 3 pounds)
1/4 cup sugar
2 tbsp. freshly squeezed lemon juice
2 tbsp. water

1. Using a sharp knife, cut melon in half lengthwise. Remove seeds with a sppon, and discard. Slice off and discard skin and pale-green flesh. Cut melon into large chunks.

2. Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a non-reactive stainless-steel bowl, and set aside.

3. Combine sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until mixture has thickened slightly. Remove from heat; let cool completely.

4. Stir sugar syrup into melon puree; place in freezer, uncovered, until mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among four shallow bowls.

Cajun Candied Salmon
3/4 c brown sugar
2 Tbsp lemon pepper
2 Tbsp Paul Prudhomme’s Blackened Red Fish Magic (Buy at Smith’s)
1 c pine nuts or pecans
1/2 cube butter
Enough trout or salmon fillets to fill 12” frying pan

Put brown sugar on dinner plate. Add lemon pepper and Redfish Magic.
Mix well. Coat fillets on both sides and put in frying pan int he melted butter.
Cook on medium heat. Turn once and cook until sugar starts to thicken into a
glaze. In seperate frying pan, melt butter and 1/2 tsp salt, add pine nuts and
cook on low heat until pine nuts start browning. Add pine nuts to salmon
just as sugar thickens into a glaze and serve.

Lemon Rice
2 cups long-grain white rice
1/2 c. fresh lemon juice
2 tsp grated lemon zest

Make rice on stove or rice cooker. When rice is done, add lemon juice
and zest. Salt and pepper to taste.

Add parsley if desired

Roasted Corn Succotash
You can roast or grill the corn for this dish. Dampen the husks before you begin to add a bit of moisture for steam. To check the corn for doneness, pull back some of the husk and look at the kernels. They should be plump and moist and should “pop” easily when pressed with the tines of a table fork. Serves 6 to 8

Ingredients:

4 ears of corn in the husk
1 tbsp extra-virgin olive oil
1 cup diced zucchini
1 cup chopped tomato, peeled and seeded
1 cup fresh green beans
1/2 cup scallions, thinly sliced on a diagonal
1 tbsp chopped parsley
2 tsp chopped tarragon
1/4 tsp ground cardamom
Salt and pepper as needed


1. Preheat the oven to 400 degrees. Dampen the husks with cold water and place the corn directly on the oven rack. Roast the corn until the kernels are tender and cooked through, 10-15 minutes. When the corn is cool enough to handle, pull away the husk and the silk. Cut the kernels from the cob.

2. Heat the olive oil in a large saute pan over medium-high heat until it shimmers. Add the corn and zucchini and saute, stirring occasionally, until the zucchini is tender, about 3 minutes. Add the tomato, green beans, and scallions and continue to saute until all of the ingredients are very hot, about 4 minutes. Remove the pan from the heat and stir in the parsley, tarragon, and cardamom. Season to taste with salt and pepper. Serve at once in a heated bowl or on heated plates.

Hazelnut Blondies
Ingredients
Makes about 2 dozen

* 1/2 stick (4 tablespoons) unsalted butter, plus more for pan
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 3/4 cups packed light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
* 1 heaping tablespoon chocolate-hazelnut spread, such as Nutella, plus more for serving

Directions:
1. Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.

2. Whisk flour, baking powder, and salt.

3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.

4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs,
about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella.

Blondies can be stored in an airtight container up to 2 days.



Key Lime Pie
Filling:
4 lg egg yolks slightly beaten
1 14 oz can sweeten condensed
1 ½ tsp lime zest
½ cup lime juice (3or 4 limes)
Garnish with sweet whipped cream

Make filling by whisking together yolks, milk, zest and juice in bowl. Pour into crust
bake for 20-25 min at 350 until edges and center are just set. Cool at room temp then
cool in fridge. Top with whipped cream and wedges of lime.

Crust:
¼ cup sugar
½ tsp cinnamon
5 tbsp butter
18 grahams cracker (1 ½ cup)

Mix sugar, cinnamon & butter. Add melted butter last.

(Take home dessert box - Lemon Shortbread Cookies, Raspberry Meringues, Hazelnut Blondies)

Lemon Shortbread Cookies
These buttery little cookies can be made without the lemon and served plain, or topped with sprinkles or any frosting. Add cinnamon sugar or orange juice and orange zest. A variety of different possibilities and they can be cut into any shape, making them a cookie for any occasion.

2 sticks butter (1 cup), softened
3/4 cup confectioners' sugar
1/8 tsp. salt
2 1/2 cups all-purpose flour
1 tsp. freshly squeezed lemon juice
1-2 Tbsp. lemon zest

Directions:

1. In bowl, with mixer on medium speed, beat together butter, sugar, and salt until light and fluffy, about 3 minutes. With mixer on low speed, gradually beat in flour to combine. Mix in lemon zest and lemon juice. Roll dough to 1/2-inch thickness between 2 sheets of wax paper, transfer to baking sheet, and refrigerate for 3 hours or up to 3 days. (I made these without refrigeration the second time and they turned out fine)

2. Heat oven to 350°F. Transfer dough to clean surface, remove both sheets of wax paper, and cut out into desired shapes. Place on baking sheet 1/2 inch apart and bake 14 to 18 minutes, until just golden. Transfer cookies to wire rack, and cool completely.

3. For frosting, combine 4 oz. of cream cheese with 3/4 c. powdered sugar. Add 1-2 tbsp. of freshly squeezed lemon juice and mix until creamy and spreadable.

4. After cookies are cool, place dollop of frosting on cookie and top with another cookie.
Refrigerate. (or top with corn syrup and sprinkles, any frosting, etc.)

Raspberry Meringues
Meringues are one of the easiest cookies to make, but they don’t like moisture. So it’s best to make these on a dry day and not make them too far ahead of time. These are “lost”
meringues: you make them and forget them, leaving them in the oven.

To make Mint Chocolate Chip Meringues, substitute peppermint extract for the raspberry
flavoring and add 1 cup mini semisweet chocolate chips.

Ingredients:

6 egg whites, at room temperature
1/2 tsp. cream of tartar
1 cup of sugar
1 tsp. raspberry (or strawberry) flavoring

1. Preheat the oven to 225 degrees. Lightly spray or grease a large cookie sheet or line
it with aluminum foil.

2. In a large bowl, with an electric mixer, beat the egg whites until foamy. Beat in the cream
of tartar. In a slow, steady stream, gradually add the sugar, beating until the meringue is glossy
and stands in stiff peaks. Do not over beat. Fold in the raspberry flavoring.

3. Drop heaping tablespoonfuls of meringue onto the prepared cookie sheet, spacing them
about 1 inch apart. Using the back of the spoon, swirl the meringue up into a point in the center
of each cookie.

4. Bake undisturbed in the center of the oven for 1 hour, or until dry.

5. Turn off the oven and leave the meringues in the oven to dry overnight. The cookies should befirm. Remove the cookies from the cookie sheet.

They made the cutest take-home gift. It's a little book full of seeds to plant a salad garden (i.e. tomatoes, lettuce, cucumbers, etc.) It is attached to some wooden salad spoons. The picture does not do it justice.

They also sent us away with these darling recipe page holders.

The recipe holder in action!

The Place Setting

The whole setting. I wish the pictures did justice to all the details!

(I had to include a photo of the invitation they sent in the mail. This darling little box full of Jelly Belly's sure made my day when I got the mail!)