tag:blogger.com,1999:blog-56962779164827466782024-02-18T20:53:31.096-06:00Culinary CrewUnknownnoreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5696277916482746678.post-73689660347885806042010-06-08T22:06:00.002-05:002010-06-08T22:11:21.609-05:00May DinnerThough our numbers were few, the fun and food was plentiful! Gotta love fondue!!<br /><br /><a href="http://www.flickr.com/photos/33669845@N06/4683654845/" title="IMG_0285 by krispics08, on Flickr"><img src="http://farm5.static.flickr.com/4029/4683654845_4959502f65.jpg" width="375" height="500" alt="IMG_0285" /></a><br /><br /><a href="http://www.flickr.com/photos/33669845@N06/4683658337/" title="IMG_0286 by krispics08, on Flickr"><img src="http://farm5.static.flickr.com/4072/4683658337_9a6301c782.jpg" width="375" height="500" alt="IMG_0286" /></a><br /><br /><a href="http://www.flickr.com/photos/33669845@N06/4684290924/" title="IMG_0287 by krispics08, on Flickr"><img src="http://farm5.static.flickr.com/4067/4684290924_20aee67051.jpg" width="375" height="500" alt="IMG_0287" /></a><br /><br /><a href="http://www.flickr.com/photos/33669845@N06/4683664137/" title="IMG_0288 by krispics08, on Flickr"><img src="http://farm5.static.flickr.com/4057/4683664137_aab0ba2eb1.jpg" width="375" height="500" alt="IMG_0288" /></a><br /><br /><a href="http://www.flickr.com/photos/33669845@N06/4683665979/" title="IMG_0289 by krispics08, on Flickr"><img src="http://farm5.static.flickr.com/4019/4683665979_2aff9976e4.jpg" width="333" height="500" alt="IMG_0289" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-68036647551427044792010-03-10T17:09:00.004-06:002010-06-08T22:04:23.388-05:00February Dinner<a title="IMG_0091 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4423662480/"><img alt="IMG_0091" src="http://farm3.static.flickr.com/2695/4423662480_e877a12a28.jpg" width="375" height="500" /></a><br /><br /><a title="IMG_0090 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4422896445/"><img alt="IMG_0090" src="http://farm5.static.flickr.com/4003/4422896445_33854a5922.jpg" width="375" height="500" /></a><br /><br />Thai Limeade:<br /><br />Makes 6-8 servings<br /><br />6 Fresh limes<br />1/2 Cup Granulated sugar<br />2-1/2 Cups Boiling water<br />1/2 tsp Salt<br />12 Ice cubes<br /><br />Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds.<br />Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly.<br />Strain warm liquid into juice jug. Refrigerate.<br />Crush 8-9 sprigs of mint into 1 liter of 7-up.<br />To serve, add 2 parts 7-Up to 1 part Limeade. Serve over ice.<br /><br /><a title="IMG_0097 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4423669096/"><img alt="IMG_0097" src="http://farm5.static.flickr.com/4051/4423669096_c79d2a8d2d.jpg" width="375" height="500" /></a><br /><br /><a title="IMG_0095 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4423666936/"><img alt="IMG_0095" src="http://farm3.static.flickr.com/2685/4423666936_839a273b49.jpg" width="375" height="500" /></a><br /><br /><a title="IMG_0094 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4422900589/"><img alt="IMG_0094" src="http://farm5.static.flickr.com/4023/4422900589_4735c07fe2.jpg" width="375" height="500" /></a><br /><br /><a title="IMG_0096 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4422892715/"><img alt="IMG_0096" src="http://farm5.static.flickr.com/4026/4422892715_145b7d59ab.jpg" width="500" height="375" /></a><br /><br /><a title="IMG_0099 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4423673578/"><img alt="IMG_0099" src="http://farm3.static.flickr.com/2677/4423673578_a8fb2665b7.jpg" width="375" height="500" /></a><br /><br /><a title="IMG_0098 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4423671562/"><img alt="IMG_0098" src="http://farm5.static.flickr.com/4012/4423671562_c105b407c3.jpg" width="375" height="500" /></a><br /><br />Asian Cucumber Salad<br /><br />2 cucumbers; sliced (unpeeled)<br />2 tsp soy sauce<br />2 T rice vinegar<br />2 T sugar<br />1/4 tsp. chili paste<br /><br />Mix ingredients together and chill up to 24 hours<br /><br /><br />Baked Chicken Teriyaki<br />1 T cornstarch<br />1 T cold water<br />1/2 c white sugar<br />1/2 c soy sauce<br />1/4 c cider vinegar<br />1 clove garlic, minced<br />1/2 tsp. ground ginger<br />1/4 tsp. ground black pepper<br />12 skinless chicken thighs or 6 chicken breasts<br /><br />1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.<br />2. Preheat oven to 425 degrees.<br />3. Place chicken pieces in a lightly greased 9x13 baking dish. Brush chicken with sauce. Turn pieces over, and brush again.<br />4. Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.<br /><br /><a title="IMG_0100 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/4422894711/"><img alt="IMG_0100" src="http://farm5.static.flickr.com/4013/4422894711_09e7449faa.jpg" width="375" height="500" /></a><br /><br />White Chocolate Raspberry Tuxedo Brownies<br /><br />1 package brownie mix<br />1/2 cup raspberry jam<br />2 cups fresh rasberries<br />3 squares white chocolated<br />2 packages (16 oz) cream cheese<br />1/2 cup powdered sugar<br />1/4 cup milk<br />1 container frozen whipped topping, thawed<br />chocolate shavings<br /><br />Prepare brownie as indicated. Cool completely. Spread jam onto brownie; arrange 1 1/2 cups raspberries evenly over jam. Microwave chocolate and stir until completely melted and smooth. Cool slightly.<br /><br />Meanwhile, combine cream cheese and powdered sugar. Gradually whisk in melted chocolate and milk. Fold in whipped topping, spread carefully over raspberries. Refrigerate 2-3 hours until firm. Cut into squares. Garnish with the reserved raspberries and chocolate shavings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-54836103844690180872010-03-10T16:10:00.002-06:002010-03-10T16:27:56.805-06:00November Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-D2o2uxl787CynOEMFzR0lUe6HV-41MGfsqBE2pUlRKOS_kGv0rvffIfZv_bap8v4FSkkcqM9aPg_1iJ-fxnLqwtLSvjQq0nHFxggEbQKysjoLem2huLcBXXAJszrqR5l_DDE4oWwejc/s1600-h/11+21+09_3506.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447132379318707746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-D2o2uxl787CynOEMFzR0lUe6HV-41MGfsqBE2pUlRKOS_kGv0rvffIfZv_bap8v4FSkkcqM9aPg_1iJ-fxnLqwtLSvjQq0nHFxggEbQKysjoLem2huLcBXXAJszrqR5l_DDE4oWwejc/s400/11+21+09_3506.JPG" /></a>Hostesses: Stephanie Mehner, Carma Barnett and Hillary Sorenson<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcMZpdxLacPW9dZJc2TqiKC8dwpuVgevqLhEpEz9cIBHbeqgC6tqGCqi7RjXickNJ4QC1C4hwk9nqGggHB5OuMXQOjvgeKQLz06Pm5YnibjTc20OuB51t5kHS4U2BvoVdsu_NbtqSyN0/s1600-h/11+21+09_3511.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447132369778795154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcMZpdxLacPW9dZJc2TqiKC8dwpuVgevqLhEpEz9cIBHbeqgC6tqGCqi7RjXickNJ4QC1C4hwk9nqGggHB5OuMXQOjvgeKQLz06Pm5YnibjTc20OuB51t5kHS4U2BvoVdsu_NbtqSyN0/s400/11+21+09_3511.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2dw-AmBRsGPFYM_Hye5k330nr8TCanKeFaqChQAT93jYcBVl5hzji0buVS5hU_J5M1iWqrXzANnDVOPTGZjwsX4Y3g6FfJ9CXyg_QM7zU3IkOmBeXCIBxcyV4SeLhKzFrDh3MNEa2iE/s1600-h/11+21+09_3510.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447132358589157586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2dw-AmBRsGPFYM_Hye5k330nr8TCanKeFaqChQAT93jYcBVl5hzji0buVS5hU_J5M1iWqrXzANnDVOPTGZjwsX4Y3g6FfJ9CXyg_QM7zU3IkOmBeXCIBxcyV4SeLhKzFrDh3MNEa2iE/s400/11+21+09_3510.JPG" /></a><br /><br /><strong><span style="font-size:130%;">White-Grape Raspberry Punch</span></strong> ~ Carma<br /><br />One frozen white, grape, raspberry frozen concentrate<br />One liter sprite<br />Ice<br />Sprinkle fresh raspberries, strawberries, blueberries on top<br /><br /><br /><strong><span style="font-size:130%;">Chicken Brochettes</span></strong> ~ Stephanie & Carma<br /><br />1 lb boneless skinless chicken<br />1 pkg bacon<br />40 oz artichoke hearts<br />freshly ground pepper<br />toothpicks<br /><br />Cut chicken and artichoke hearts into bite sizes. On a half strip of bacon place one piece of chicken and one piece of artichoke side by side and roll bacon up. Sprinkle with pepper. Place on broiling pan or cookie sheet with rack so drippings fall away from brochettes. Cook at 350 degrees for 15-20 minutes. Once cooked, insert toothpicks and enjoy.<br /><br /><br /><strong><span style="font-size:130%;">Roasted Pumpkin Soup</span></strong> ~ Hillary<br /><br />2 ¾ lbs. Pumpkin, Butternut Squash or combination, halved and seeded<br />1 onion, peeled and quartered through the stem<br />2-3 shiitake mushroom, stemmed, caps wiped clean<br />1 garlic clove, peeled<br />½ c. olive oil<br />Coarse Salt and freshly ground pepper<br />5 c. homemade or store-bought low-sodium vegetable stock<br /><br />Preheat oven to 450 degrees. Cut pumpkin/squash into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30-45 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.<br /><br />Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.<br /><br />**Note: to make extra smooth I also passed soup through a fine sieve. We garnished with a spoonful of Mascarpone cheese and a sprinkling of candied walnuts<br /><br /><br /><strong><span style="font-size:130%;">Gorgonzola Pear Salad</span></strong> ~ Hillary<br /><br />Romaine and Red-leaf lettuces, washed and chopped<br />Roasted Pecans (350 degrees for 10 minutes), lightly chopped<br />1 lb. cooked bacon, crumbled<br />3-4 ripe pears, quartered, seeded and sliced<br />Gorgonzola Cheese<br />Pomegranate, seeded OR Craisins if not Pom. Season<br /><br />Dressing: (can halve this, it makes A LOT)<br /><br />1 ¼ c. vegetable oil<br />2 t. salt<br />2 c. sugar<br />3 – 4 shallots, finely minced<br />2 t. dry mustard<br />1 c. red-wine vinegar<br />2 t. poppy seeds<br /><br />Toss lettuces with enough dressing to lightly coat and layer other ingredients over top.<br /><br /><br /><strong><span style="font-size:130%;">Sweetened Pork Loin with Apples and Pears</span></strong> ~ Carma<br /><br />2 tsp. pepper<br />1 tsp. salt<br />1 tsp. garlic powder<br />1-3 lb. boneless pork loin roast<br />1/3 cup molasses<br />2 Tbsp. red wine vinegar<br />1 Tbsp. soy sauce<br />3 apples, 2 pears (cut in halves, wedges, or slices)<br />2 Tbsp. sugar<br /><br />Preheat oven to 425 degrees. Line shallow roasting pan with heavy foil. Place meat rack in pan, set aside. In bowl combine pepper, salt, garlic powder. Brush pork with olive oil, rub with pepper mixture. Place pork on rack. Roast 35 minutes. For glaze, in skillet combine molasses, vinegar, and soy sauce. Bring to boiling. Reduce heat; simmer one minute. Remove to bowl. Set glaze and skillet aside. Brush pork with some glaze (reserve 2 Tbsp. for fruit). Continue roasting 20 minutes, brushing with more glaze halfway through. Roast 10 minutes more or until thermometer reads 150 degrees. Cover with foil. Let stand 10 minutes before slicing. Meanwhile, in glaze skillet heat 1 Tbsp. olive oil. Toss fruit with sugar. Add fruit to skillet, cover and cook 2 minutes, uncover and cook 3 minutes more until crisp and tender. Add reserved glaze; heat through. Serve pork with fruit and drizzle with pan juices. Serves 8.<br /><br /><br /><strong><span style="font-size:130%;">White Cheddar Sweet Potatoes</span></strong> ~ Carma<br /><br />3 lbs. sweet potatoes (about 7 medium)<br />1/4 cup butter<br />1 tsp. salt<br />3 ounces aged white cheddar cheese, shredded<br />1/4 cup orange juice<br />1/4 cup whipping cream<br />1/4 cup packed brown sugar<br />1 large red onion, cut in thin wedges<br />2 tsp. snipped fresh thyme<br />1/4 tsp. pepper<br /><br />Preheat oven to 425 degrees. Scrub potatoes, prick with fork, and place on foil lined baking sheet. Bake 40-60 minutes or until tender. Reduce temperature to 325 degrees. When potatoes are cool, scrape pulp from skin. Transfer to bowl. Mash with 2 Tbsp. butter and 3/4 tsp. salt. Stir in cheese, juice, cream, 2 Tbsp. brown sugar. Transfer to buttered casserole dish, cover, bake 30 minutes or until heated. Meanwhile, in microwave combine remaining butter, brown sugar, salt. Add onion, cook 3-4 minutes or until onion is crisp and tender. Add to potatoes, garnish with fresh thyme.<br /><br /><br /><strong><span style="font-size:130%;">Winter Wassail</span></strong> ~ Stephanie<br /><br />1 quart apple cider<br />1 quart apple juice<br />8 oranges<br />4 lemons<br />6 cinnamon sticks<br />8 whole cloves<br />6 whole allspice berries<br />1/4 tsp mace<br /><br />In a large pot, combine apple juice and cider. Wash and slice oranges and lemons. Throw them in. Create a spice bouquet by wrapping 6 cinnamon sticks, cloves, allspice, and mace in a piece of cheesecloth or muslin. Add to juice. Simmer for at least 30 minutes.<br /><br /><strong><span style="font-size:130%;">Decadent Chocolate Fudge Cake</span></strong> ~ Stephanie<br /><br />1 pkg. two layer devil's food cake mix<br />1-1/3 cups water<br />1/2 cup safflower or peanut oil<br />3 eggs<br />16 oz. good quality semisweet chocolate, chopped<br />1-1/3 cups heavy cream<br />1/4 cup unsalted butter<br /><br />Prepare cake mix as directed on package, using water, oil and egg measurements above. Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.<br /><br />Melt chocolate in medium saucepan over low heat. Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.<br /><br />Line 9" spring-form pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl. Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Un-mold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings<br /><br /><br /><strong><span style="font-size:130%;">Caramel Pots de Crème</span></strong> ~ Hillary<br /><br />3/4 cup sugar<br />1 1/2 cups heavy cream<br />1 cup milk<br />1 vanilla bean, split<br />5 large egg yolks<br />1/4 teaspoon salt<br /><br />Preheat oven to 300 degrees. Place six 4-ounce ovenproof ramekins or pots de crème in a 13-by-9-by-2-inch roasting pan; set aside.<br /></div><div>Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until sugar has caramelized and is golden brown, about 3 minutes. Swirl pan, dissolving un-melted sugar; reduce heat to low.<br /></div><div>Slowly and carefully whisk in the milk and 1 cup cream. Scrape the vanilla seeds into the pan and add the pod. Increase heat to medium-high and bring to a boil; remove the pan from heat.<br /><br />In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.<br /><br />Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.<br /></div><div>Carefully place pan on center oven rack; bake until just set, about 35 minutes. Remove foil; transfer ramekins to a wire rack to cool completely. Cover with plastic wrap, and refrigerate.<br /><br />When ready to serve, place the remaining 1/2 cup cream in a chilled mixing bowl. Using an electric mixer, whip cream until soft peaks form. Add a dollop of whipped cream to each serving.<br /><br />**NOTE: I used about 16 mini ramekins, about 1 oz. each, available at Sur la Table for $1 each.<br /><br /><br /><strong><span style="font-size:130%;">Walnut Cookies</span></strong> ~ Hillary<br /><br />Makes 25 sandwich cookies<br />2 1/2 cups all-purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon ground ginger<br />6 ounces (1 1/2 sticks) unsalted butter, softened<br />3 ounces cream cheese, softened<br />1/2 cup granulated sugar<br />1/2 cup packed light-brown sugar<br />1 large egg yolk<br />1 tablespoon walnut liqueur<br />Confectioners' sugar, for mold<br /><br />Chocolate-Walnut Filling, recipe follows<br /><br />Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.<br /><br />Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold (available from House on the Hill). Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.<br /><br />Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling. Cookies will keep, covered, for up to 2 days.<br /><br />***NOTE: The Walnut Mold for the cookies can be purchased at this website:<br /><br />www.houseonthehill.net -- Type “walnut” in the search box and the mold will come up.<br /><br />I found walnut liqueur at a regular liquor store. The brand I have is called Nocello, but I am sure any brand is fine. It has a really nice aroma and contributes to the main flavor of the cookie. It is a little pricey, around $25, but worth it to me. Liquor has a long shelf life so, stored properly (capped tightly in a dark pantry is good), you would be able to use it for years. I have never tried the recipe without it but I am sure if you wanted to you could omit it and use a small amount of another flavoring.<br /><br />These cookies are REALLY good and fun to make, but they do take awhile and are a little too difficult for young kids to do. Here are some things I have learned making them several times… Keep the dough REALLY cold while you are molding it. After chilling the disks, like it says in the recipe, cut them into about 1” pieces and put them in the freezer only taking out a few at a time and then forming them right away. It is easiest if you sugar the mold, as directed and press the dough into the mold with your fingers (not handling too much, the dough thaws quickly). But then to get it out (this is the hard part), press the mold - dough side down onto a cutting board very firmly. When you lift the mold up, the molded walnut should stick to the cutting board, making removal much easier.<br /><br />If this way doesn’t work for you, another way I have gotten them out is by sticking the point of a knife in the edge of the dough and carefully prying it out. Either way you do it, after the walnut is formed, there is usually some extra dough that you have to trim off the sides with a sharp knife. There is also a video on www.marthastewart.com under “Walnut Cookies” that gives you the basic gist of the recipe. Happy cookie making!!***<br /><br />Chocolate-Walnut Filling ~ Hillary<br /><br />Makes 1 1/4 cups, enough for 25 cookies<br /></div><div>3 ounces (6 tablespoons) unsalted butter, softened<br />1 cup confectioners' sugar<br />1 1/2 ounces (1/2 cup) walnuts, toasted and finely chopped<br />Pinch of salt<br />5 ounces semisweet chocolate, melted and slightly cooled<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and salt until smooth and creamy, 3 to 4 minutes. With mixer on low speed, add chocolate until just combined. Stir in walnuts until incorporated. Use immediately. </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-8339064704279612452009-09-24T09:35:00.006-05:002009-09-24T15:41:02.955-05:00September Dinner<a title="DSC_6648 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/3951546272/"><img height="500" alt="DSC_6648" src="http://farm3.static.flickr.com/2580/3951546272_93dd3be228.jpg" width="332" /></a><br /><br /><p>Oh it's so great to be back to having our dinners! Our September dinner was hosted by Christina and Lindsey and they did a fabulous job! The food was yummy, and the desserts were to die for!! I'll be making them soon! It was so fun meeting our newest members too! Looking forward to the rest of the year!</p><p><a title="DSC_6669 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/3951562392/"><img height="500" alt="DSC_6669" src="http://farm3.static.flickr.com/2645/3951562392_81e1e46f6c.jpg" width="332" /></a></p><br /><br /><a title="DSC_6652 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/3950770921/"><img height="500" alt="DSC_6652" src="http://farm4.static.flickr.com/3617/3950770921_b2f698eaa9.jpg" width="332" /></a><br /><br /><a href="http://www.flickr.com/photos/33669845@N06/3950765271/" title="DSC_6662 by krispics08, on Flickr"><img src="http://farm3.static.flickr.com/2592/3950765271_d04c202e5d_m.jpg" width="240" height="159" alt="DSC_6662" /></a><br /><br /><p><strong><span style="font-size:130%;"></span></strong></p><p><strong><span style="font-size:130%;">Sesame Chicken Skewers</span></strong> </p><br /><p>2 pounds boneless, skinless chicken thighs </p><br />1/2 c. soy sauce<br />1/2 c. brown sugar<br />2 T. sesame oil<br />3 cloves garlic, minced<br /><p>Cut each thigh into long, thin pieces and thread the chicken onto bamboo skewers. Place the skewers in a slow cooker, layering them as flat as possible. Combine the soy sauce, brown sugar, oil, and garlic in a small bowl. Pour this sauce over the skewers. Marinate overnight for better flavor (or you can cook them immediately, too). Cover; cook on low for 3-4 hours. Turn the skewers over and cook for another 1-2 hours (4-5 hours total). </p><br /><p><span style="font-size:130%;"><strong>Thai Coconut Chicken Meatballs</strong></span> </p><br />1 lb. ground turkey<br />2 green onions, chopped (both white and green parts)<br />1 clove garlic, minced<br />2 t. sesame oil<br />1 t. fish sauce<br />2 t. mirin<br />1/2 c. coconut milk<br />1/4 c. chicken broth<br />1 t. Thai red curry paste<br />2 t. brown sugar<br />2 t. lime juice<br />1 T. cornstarch<br />2 T. cold water<br /><p>In a large bowl, combine the chicken, green onions, garlic, sesame oil, fish sauce, and mirin. Mix well with your hands and form into meatballs. Brown the meatballs in the oven (I usually put them in for about 10-12 minutes on 425). Place the meatballs in a slow cooker. Add the coconut milk, chicken broth, curry paste, and sugar. Cover and cook on high for 3 1/2 - 4 hours. Add the lime juice and mix well. In a small bowl, whisk together cornstarch and cold water, stirring until the cornstarch is completely dissolved. Add this mixture to the slow cooker and stir until well-mixed. Cook on high 10-15 minutes or until the sauce is thick enough to coat the meatballs. </p><br /><br /><a title="DSC_6664 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/3950776815/"><img height="500" alt="DSC_6664" src="http://farm4.static.flickr.com/3488/3950776815_e9e1759bb6.jpg" width="332" /></a><br /><br /><p><strong><span style="font-size:130%;">Napa Cabbage Salad</span></strong> </p><br />1 pkg. uncooked Ramen noodles, crushed<br />1/4 c. butter<br />4 oz. sliced almonds<br />4 oz. sunflower seeds<br />1 large Napa cabbage, shredded<br />6 green onions, chopped <br /><p>Dressing:</p><br />1/2 c. rice wine vinegar<br />1/2 c. oil <br />2/3 c. sugar<br />2 T. soy sauce<br /><p>Brown the crushed noodles, almonds, and sunflower seeds in butter in a skillet. Remove and cool. Mix the shredded cabbage and green onions. Pour the dressing over the cabbage up to 15 minutes before serving. Mix well. Just before serving, toss in the noodle mixture. </p><br /><br /><a title="DSC_6665 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/3951557394/"><img height="500" alt="DSC_6665" src="http://farm4.static.flickr.com/3433/3951557394_193778770a.jpg" width="332" /></a><br /><br /><p><strong><span style="font-size:130%;">Nanya Fried Shrimp</span></strong> </p><br />8 to 10 oz. rice vermicelli<br />8 oz. cooked, peeled shrimp<br />2 T. peanut oil<br />1/2 white onion, sliced<br />3 garlic cloves, minced<br />1 stalk lemon grass, cut into 1 1/2-inch pieces</p><br />2 T. soy sauce<br />1/2 c. water<br />2 t. sugar<br />1/2 t. salt<br />1/2 to 1 t. crushed red pepper flakes<br /><p>Cook vermicelli according to package directions. Drain in a colander, rinse with cold water, and drain again. Heat oil in wok until hot. Add the onions, lemon grass, and garlic and stir fry until the onion is cooked. Remove the lemon grass pieces. Meanwhile, mix the soy sauce, water, sugar, salt, and crushed red pepper in a small bowl. Add the vermicelli back to the wok. Pour the sauce over the vermicelli mixture. Toss and stir until the sauce is absorbed. Add the shrimp to the hot mixture and let the heat of the noodles warm the shrimp through. Add white pepper to taste. </p><br /><p><strong><span style="font-size:130%;">Ham Fried Rice Cook</span></strong> </p><br /><p>rice a few days ahead and keep it in the fridge -- fried rice is what Chinese people make with old, leftover rice. Chop up ham and green onions into little pieces. Mince garlic. Beat a few eggs; add salt and sugar to taste. Heat oil in a wok until hot. Add the eggs and cook them like you would scrambled eggs. Remove the eggs from the wok and set aside. Heat additional oil in the wok, enough to coat all of the rice you previously made. Add the chopped-up ham and stir it around until you can smell it. Add the chopped green onions and garlic and stir fry for a minute or two. Add the rice and stir until all the rice is coated in oil and heated through. Add good-quality soy sauce, stirring and tasting until the rice is salty enough. Add the eggs back to the wok; add frozen green peas. Heat through and serve. </p><br /><p><strong><span style="font-size:130%;">Sweet and Sour Pork </span></strong>Sorry guys -- this one is a Mom Chou secret recipe and I've promised not to share it! But if you'd like to have it again, call me and invite yourselves back to my house!</p><br /><br /><a href="http://www.flickr.com/photos/33669845@N06/3950762607/" title="DSC_6657 by krispics08, on Flickr"><img src="http://farm4.static.flickr.com/3469/3950762607_57612569ed_m.jpg" width="240" height="159" alt="DSC_6657" /></a><br /><p><strong><span style="font-size:130%;">Strawberry Cupcake with Strawberry Cream Cheese Frosting</span></strong><br /><br />1 (18.25-ounce) box white cake mix </p><p>1 (3-ounce) box strawberry-flavored instant gelatin (I prefer using half a package)</p><p>1 (15-ounce) package frozen strawberries in syrup, thawed and pureed </p><p>4 large eggs </p><p>1/2 cup vegetable oil </p><p>1/4 cup water Strawberry Cream Cheese Frosting </p><p>1/4 cup butter, softened </p><p>1 (8-ounce) package cream cheese, softened </p><p>1 (10-ounce) package frozen strawberries in syrup, thawed and pureed </p><p>1/2 teaspoon vanilla extract </p><p>7 cups confectioners’ sugar </p><p>Freshly sliced strawberries, for garnish, optional<br /><br />Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans, or prepare cupcake pans.<br />In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.<br />Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.<br />For the frosting:In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.<br /><br /><strong><span style="font-size:130%;">Yellow Buttercake cupcake with Fresh Raspberry Frosting</span></strong><br /><br />Yellow Cake<br />1 box Yellow Cake Mix<br />4 eggs<br />1 large box vanilla instant pudding<br />1 cup sour cream<br />1/2 cup oil<br />1/2 cup water<br />Mix well and bake according to cake box directions.<br /><br />Fresh Raspberry Frosting<br />Ingredients<br />1/2 cup butter, softened<br />1/2 cup fresh raspberries<br />1 teaspoon vanilla extract<br />1/8 teaspoon salt<br />1 (16-oz.) package powdered sugar<br />Preparation<br />1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.<br />2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.<br />Note: Be sure to wash and thoroughly dry raspberries before adding to frosting. I also added a capful of Raspberry extract. I felt it gave it a stronger raspberry taste.<br /><br /><a title="DSC_6653 by krispics08, on Flickr" href="http://www.flickr.com/photos/33669845@N06/3951551790/"><img height="500" alt="DSC_6653" src="http://farm3.static.flickr.com/2487/3951551790_5f8ca2c687.jpg" width="332" /></a><br /><br /><strong><span style="font-size:130%;">Chocolate Caramel Cupcake with Snickers Frosting<br /></span></strong><br />Chocolate Caramel Cake<br />1 Box German Chocolate Cake Mix<br />4 Eggs<br />1 large box chocolate pudding<br />1 Cup Sour Cream<br />1/2 Cup Oil<br />1/2 Cup Water<br />Favorite Caramel Sauce (homeade or store bought)<br />Mix well and bake according to box instructions. Once cooled and just before serving inject cupcakes with caramel sauce.<br /><br />Snickers Frosting<br />1/4 cup butter melted<br />1/4 cup cocoa<br />1/4 tsp salt<br />1/4 cup milk<br />1 1/2 tsp vanilla<br />3 1/2 cups powdered sugar<br />Combine butter, cocoa and salt. Then add milk and vanilla. Mix in sugar until smooth. Frost cupcakes then add snickers pieces and drizzle with caramel sauce.</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5696277916482746678.post-76545884065458221442009-06-04T13:15:00.004-05:002009-08-11T14:56:17.178-05:00May Potluck<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7WtK4fNR1WtjvMU5NU9-dQUkbPR7LbAYQ8jgHnnZQMWKKDiM5GA1fvHJfvEGGqd_c7n-5r3ML_R4kpCyWWL4-3hw_gbOeNIILwaEQiL7I7xRrKw9VwachyLGnUz2lmkCTdFiNwyHLAI/s1600-h/DSC_1148.JPG"><img id="BLOGGER_PHOTO_ID_5343541931227095666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7WtK4fNR1WtjvMU5NU9-dQUkbPR7LbAYQ8jgHnnZQMWKKDiM5GA1fvHJfvEGGqd_c7n-5r3ML_R4kpCyWWL4-3hw_gbOeNIILwaEQiL7I7xRrKw9VwachyLGnUz2lmkCTdFiNwyHLAI/s400/DSC_1148.JPG" border="0" /></a> This month was our Gourmet BBQ Favorites of the USA! Lots of thanks to Jennifer who helped find all the fabulous recipes and let us take over her home for few hours. And thanks to everyone who contributed with the food and the clean up!!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHEUZP8FUkrm9ubDnVtlRToJKVbVs9gZ_voCzN0PfI6F8BFMhS39CpCdZYbwL3CDDdSAHMT_z1GIXnX8wN55jO-tyTINr63xkNmX6NkW4uyACgscqmrMfSlYASoY-DAUOtXJVn5wOHX0/s1600-h/DSC_1149.JPG"><img id="BLOGGER_PHOTO_ID_5343541925597416642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHEUZP8FUkrm9ubDnVtlRToJKVbVs9gZ_voCzN0PfI6F8BFMhS39CpCdZYbwL3CDDdSAHMT_z1GIXnX8wN55jO-tyTINr63xkNmX6NkW4uyACgscqmrMfSlYASoY-DAUOtXJVn5wOHX0/s400/DSC_1149.JPG" border="0" /></a> <strong><span style="font-size:130%;">Hot Beef Dip with Sourdough Bites</span></strong></div><div>12 ounces cream cheese </div><div>8 ounces diced green chilies</div><div>1 green bell pepper, chopped</div><div>2 1/2 ounces chipped beef (glass jar found near tuna and canned meats)</div><div>Round sour dough bread loaf </div><div>8 ounces sour cream</div><div>3 green onions </div><div>Mix together all ingredients (except bread). Chill for 24 hours. Bake at 350 degrees for 1 1/2 hours. Serve in hollowed out bread loaf. Use inside of bread for dipping and/ or serving with crackers<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGctP74jVbWtYnb9vfpdvckqmhwONuCICBF5qXnNkfwCI4TSVOANX6zftrLqdiImSBhy7eI0qPAh-6giIWkJIIbJMnNdRGJeKMuf-CbgYI_V6B-iVksxGvXW9xGkCFZnL44KmqhMQcwXw/s1600-h/DSC_1152.JPG"><img id="BLOGGER_PHOTO_ID_5343541920646501986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGctP74jVbWtYnb9vfpdvckqmhwONuCICBF5qXnNkfwCI4TSVOANX6zftrLqdiImSBhy7eI0qPAh-6giIWkJIIbJMnNdRGJeKMuf-CbgYI_V6B-iVksxGvXW9xGkCFZnL44KmqhMQcwXw/s400/DSC_1152.JPG" border="0" /></a> <span style="font-size:130%;"><strong>Summer Salsa</strong></span></div><div>1 can shoe peg (or white) corn</div><div>1/2 c red bell pepper, diced</div><div>1/2 avocado, chopped</div><div>1 mango, diced</div><div>1/2 to 3/4 bunch cilantro, minced or chopped finely</div><div>4 tsp rice vinegar (may use regular also)</div><div>15 oz can black beans, rinsed and drained</div><div>1/2 c green bell pepper diced</div><div>3 to 4 tomatoes, chopped</div><div>1 to2 fresh limes, squeezed</div><div>1/4 to 1/2 c red onion chopped finely </div><div>Mix together all ingredients. Serve with colorful red and blue corn/tortilla chips.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtGlPvyVnKyzKmKvOIzb0KXd6t1EHTpFTUM0UfLLNM9McwL2XLtnQ5r2lGypqTfQ0SEaxl7slgrnxQaVfudIuFw1s8kLB5iCDV22uyhq3IU5bJcyp4NrLXSpeEXlvJzRouf3qfvHhlNQ/s1600-h/DSC_1154.JPG"><img id="BLOGGER_PHOTO_ID_5343541121535993570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtGlPvyVnKyzKmKvOIzb0KXd6t1EHTpFTUM0UfLLNM9McwL2XLtnQ5r2lGypqTfQ0SEaxl7slgrnxQaVfudIuFw1s8kLB5iCDV22uyhq3IU5bJcyp4NrLXSpeEXlvJzRouf3qfvHhlNQ/s400/DSC_1154.JPG" border="0" /></a> </div><div><strong><span style="font-size:130%;">Paula Deen's Red Potato Salad</span></strong></div><div>6 cups cubed red-skinned potatoes, unpeeled (about 1 3/4 pounds)</div><div>Salt</div><div>2 ounces bacon (2 or 3 strips)</div><div>1 c chopped bell pepper (any color or a combination)</div><div>1/4 c minced red onion</div><div>1/4 c sliced scallions (about 2 scallions)</div><div>1/4 c extra virgin olive oil</div><div>3 T red wine vinegar</div><div>1 T dijon mustard</div><div>1 T mayonnaise</div><div>Freshly ground pepper </div><div>Put the potatoes in a large pot, add water just to cover and season with 3/4 tsp salt. Bring to a boil over medium high heat and cook until tender, 8-10 minutes. Drain and cool slightly.Meanshile cook the bacon in a large skillet until crisp. Drain on a paper towel and finely chop.In a large bowl combine the potatoes, chopped bacon, bell pepper, onion and scallions. In a small bowl whisk together the olive oil, vinegar, mustard, mayo, 3/4 tsp salt and 1/4 tsp pepper. Pour over teh potato mixture, tossing gently to coat. Cover and refridgerate or serve at room temperature.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkVggCYSNH1uFyN9SUadBiWXW1vEHr9DIQBni5KuF64oXjxaUe2h4AcixmuCFZWiMNfp6tVpmn67AnH0ObqIZh5m2PR3qkIMNRlc6920mrjH_qqWiwdY0lkxcUaOUOoPmhlrbpYwTZhY/s1600-h/DSC_1157.JPG"><img id="BLOGGER_PHOTO_ID_5343540736110706162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkVggCYSNH1uFyN9SUadBiWXW1vEHr9DIQBni5KuF64oXjxaUe2h4AcixmuCFZWiMNfp6tVpmn67AnH0ObqIZh5m2PR3qkIMNRlc6920mrjH_qqWiwdY0lkxcUaOUOoPmhlrbpYwTZhY/s400/DSC_1157.JPG" border="0" /></a></div><div><strong><span style="font-size:130%;">Corn, Tomato and Avocado Salad</span></strong></div><div>Dressing-1 1/2 c packed fresh cilantro</div><div>1/2 c good quality extra virgin olive oil</div><div>2 T fresh lime juice</div><div>1 tsp finely grated lime zest</div><div>kosher salt and freshly ground pepper </div><div></div><div>Salad-4 ears corn, kernels removed (about 3 cups)</div><div>1 1/2 pounds grape tomatoes, halved (about 3 cups)</div><div>1 pound fresh mozzarella, diced</div><div>2 medium avocados, diced </div><div>Combine the dressing ingredients in a blender, using 2 teaspoons salt and pepper to taste, process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refridgerate for up to 4 hours. Serves 8<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-duvz0sL2Gzc4qNb13BcVr5iQjIqiCTM6mL4YEouN2QROoLDzfDURD9kx2WMUVZ5LMPPCSkYQHOn9NhNj0fEZ7QdPOQ6t_2a-cSEXW6yhXzCHGUileYTcmeUQMjIamsfNSnm5f6RR_o/s1600-h/DSC_1155.JPG"><img id="BLOGGER_PHOTO_ID_5343540730318014066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-duvz0sL2Gzc4qNb13BcVr5iQjIqiCTM6mL4YEouN2QROoLDzfDURD9kx2WMUVZ5LMPPCSkYQHOn9NhNj0fEZ7QdPOQ6t_2a-cSEXW6yhXzCHGUileYTcmeUQMjIamsfNSnm5f6RR_o/s400/DSC_1155.JPG" border="0" /></a><strong><span style="font-size:130%;">Cheyenne Burger</span></strong></div><div>Crisp bacon strips</div><div>Sharp cheddar cheese slices</div><div>Onion Rings </div><div>Homemade BBQ Sauce (recipe below)<br /></div><div><strong><span style="font-size:130%;">LA Burger</span></strong></div><div>Avocado Relish</div><div>Tomato</div><div>Lettuce</div><div>Monterrey Jack Cheese</div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;">Dallas Burger<br /></span></strong>Dill Pickles </div><div></div><div>Coleslaw - whisk 3/4 c mayo, 1/2 grated white onion, 2 T sugar, 2 tsp celery seeds, 3 T apple cider vinegar, and salt and pepper. Mix with 1 small shredded head cabbage and 1 shredded carrot. Let sit for 15 minutes </div><div></div><div>BBQ Sauce - 2 T canola oil 1 Spanish onion, chopped 3 cloves garlic, chopped 1 c T ancho chile powder 1 T paprika 1 heaping T dijon mustard 1 T red wine vinegar 1 T Worcestershire sauce 1 chipotle chile in adobo, chopped 2 T dark brown sugar 1 T honey 1 T molasses kosher salt and freshly ground pepper </div><div>Heat oil in saucepan, add onion, cook until soft, 3-4 minutes. Add the garlic and cook for 1 min. Add the ketchup and 1/3 c water, bring to boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper). simmer for 10 minutes or until thickened, stirring occasionally. Transfer the mixture to a food processor, pree until smooth. Season with salt and pepper. Pour into a bowl, cool to room temp. Will brush patties with BBQ sauce while cooking and add to the burger after.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkNV3cNXN81Q6hn0RIh9R7bdgalbDKe_cFs0ZEQNxqe_5g2HYFzk5FPHB-xFtNrC-Zg7zFRYmAPf_AxdvETPewmcbow6FFFMwDXYk6y4ZucnfR_EBq9IObZ4p18deZEN3JTJZ5XwWq1U/s1600-h/DSC_1158.JPG"><img id="BLOGGER_PHOTO_ID_5343540726590890658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkNV3cNXN81Q6hn0RIh9R7bdgalbDKe_cFs0ZEQNxqe_5g2HYFzk5FPHB-xFtNrC-Zg7zFRYmAPf_AxdvETPewmcbow6FFFMwDXYk6y4ZucnfR_EBq9IObZ4p18deZEN3JTJZ5XwWq1U/s400/DSC_1158.JPG" border="0" /></a> <strong><span style="font-size:130%;">Watermelon Berry Lemonade</span></strong></div><div>8 cups cubed seeded watermelon</div><div>3 cups hulled and quartered strawberries</div><div>2 12 oz cans frozen lemonade concentrate, thawed</div><div>8 cups water</div><div>In blender, combine half of the watermelon, strawberries and lemonade concentrate. Cover and blend until smooth. Transfer to serving container. Repeat with remaining. Add water. Chill up to 2 days.Serve over ice with floating watermelon wedges and strawberries (opt).</div><div></div><div><span style="font-size:130%;"><strong>Raspberry Limeade</strong><br /></span>On the Border Margarita NON-ALCOHOLIC Drink Mix (I feel a little weird when I buy this-but it’s so much cheaper and with no pulp than frozen limeade J)<br />2- 2 liters Sprite (lemon-lime soda)<br />¼ can frozen limeade concentrate (do not add water)<br />¾-1 cup Torani Italian Raspberry syrup (Crest-in hot chocolate/coffee aisle)<br />¼ cup raspberry puree (puree fresh or frozen raspberries; strain seeds) (Can omit this and add more raspberry syrup, but it gives nice color)<br />Lots of crushed/cubed ice<br />Fresh raspberries and a few limes – too many will turn drink bitter) for color<br />(I doubled this recipe for our group)</div><div></div><div><strong><span style="font-size:130%;">Cinnamon Brownie Dessert</span></strong></div><div>Homemade Cinnamon Brownies<br />1 cup butter or margarine (melted)<br />2 cups white sugar<br />1 tsp vanilla flavoring<br />2 eggs<br />½ cup cocoa<br />1 tablespoon cinnamon<br />2 cups plain flour<br />Add ¾ cup- 1 cup chocolate chips<br />Directions:<br />Preheat oven to 350 degrees.<br />Cream margarine and sugar. This works well with a mixer, but you can do it by hand.<br />After the creaming stage, switch to a spoon for mixing. Brownies tend to get tough if worked too much.<br />Add the vanilla and eggs and mix just until smooth.<br />Pour in cocoa and flour and cinnamon. Again, mix until smooth and lumps are broken up. But, don't go to wild on the mixing.<br />Fold in chocolate chips.<br />Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer-25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.<br />˜ OR for Semi-Homemade: Use Betty Crocker Original Supreme brownie mix (w/chocolate syrup pouch) or Duncan Heines mix; Add ¾-1 cup chocolate chips and ¾-1 tablespoon ground cinnamon and don’t over-bake.<br />Hot Fudge Sauce<br />Ingredients<br />2/3 cup heavy <a href="http://www.bigoven.com/whatis.aspx?id=Cream" target="_blank">cream</a><br />1/2 cup light <a href="http://www.bigoven.com/whatis.aspx?id=Corn" target="_blank">corn</a> syrup<br />1/3 cup dark <a href="http://www.bigoven.com/whatis.aspx?id=Brown" target="_blank">brown sugar</a>, firmly packed<br />1/4 cup unsweetened Dutch-process <a href="http://www.bigoven.com/whatis.aspx?id=Cocoa" target="_blank">cocoa powder</a><br />1/4 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" target="_blank">salt</a><br />6 ounces bittersweet <a href="http://www.bigoven.com/whatis.aspx?id=Chocolate" target="_blank">chocolate</a>, finely chopped (use a good quality chocolate)<br />2 tablespoons unsalted <a href="http://www.bigoven.com/whatis.aspx?id=Butter" target="_blank">butter</a><br />1 teaspoon pure <a href="http://www.bigoven.com/whatis.aspx?id=Vanilla" target="_blank">vanilla</a> extract<br />Instructions<br />Combine the cream, corn syrup, sugar, cocoa, salt, and half of the chocolate in a 1 1/2-quart heavy-based saucepan and bring to a boil over medium heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, for 5 minutes. Remove pan from heat and whisk in the butter, vanilla, and remaining chocolate, whisking until smooth. Cool sauce slightly before serving. Sauce can be refrigerated in an airtight container for up to 1 week; reheat before using. Makes about 2 cups. OR Quick version: Buy Archer Farms Belgian Chocolate (Target) – remove lid and warm in microwave (about 30 seconds).<br /><br />No Weep Whipped Cream<br />Ingredients<br />1 pint whipping cream<br />2 tablespoons dry <a href="http://www.recipezaar.com/library/getentry.zsp?id=888" target="_blank">vanilla instant pudding mix</a> (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)<br />1 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=140" target="_blank">powdered sugar</a>, more to taste for sweetened whipped cream<br />1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=350" target="_blank">vanilla extract</a><br />Directions<br />· Whip all ingredients together until firm peaks form.<br />· Cover leftovers tightly, preferably in an air-tight plastic container.<br />· This stays the same consistency until used and will keep for a week in the fridge without deflating.<br /><br />Caramel Sauce<br />Ingredients<br />· 1 cup white sugar or organic evaporated cane juice<br />· 1 cup heavy cream<br />Steps<br />Heat sugar in a medium saucepan over medium heat. (Do not use a nonstick pan.) After several minutes, you’ll see clear patches of melted sugar beginning to appear. Continue heating until about half the sugar is melted. Stir. Continue cooking and stirring occasionally until all the sugar is melted and the caramel is deep golden-brown.<br />Meanwhile, heat cream in a small saucepan over medium heat until simmering. Cover and remove from heat.<br />While whisking the caramel vigorously, add about 2 tablespoons (a small splash) of cream. The mixture will bubble and sputter. Continue whisking and adding the cream in a steady stream until all the cream is added and the mixture is mostly free of lumps. Turn off heat and strain the caramel sauce through a fine mesh strainer into a metal or ceramic bowl.<br />Use immediately or cool to room temperature and refrigerate in a glass jar. Leftovers may be reheated in the microwave or on the stovetop. OR Quick Version: Buy homemade Caramel sauce (gourmet store) & Archer Farms (Target) Chocolate Caramel sauce. Mix 2 T. Chocolate Caramel Sauce to 8-12 oz. of caramel sauce – melt in microwave (about 30 seconds).<br />NOTES<br />· When making caramel, don’t use a large pot that hangs way over the edge of the burner. The sugar around the edge won’t melt well.<br />· You can add a little coarse salt and vanilla extract to the cooling sauce if you like; the salt balances the flavors and the vanilla adds complexity.<br />· (Attain caramel mastery after reading Matthew Amster-Burton’s <a title="Sugar daddy: Homemade caramel sauce is easy and elegant" href="http://www.culinate.com/columns/bacon/caramel" target="_blank">column on cooked sugar</a> at <a href="http://www.culinate.com/columns/bacon/caramel" target="_blank">http://www.culinate.com/columns/bacon/caramel</a>.<br />Mile-High Brownie Sundae Assembly<br />· Drizzle caramel sauce generously on plate<br />· Add brownie to plate (on top of caramel sauce)<br />· Add 2-3 scoops vanilla bean ice cream; (Add another brownie on top-optional)<br />· Drizzle hot fudge sauce over ice cream and top with lots of whip cream<br />· Shave chocolate sprinkles on whipped cream (add nuts if desired).</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-6460688774085652222009-05-04T20:31:00.005-05:002009-05-05T16:03:41.872-05:00April DinnerHosts, Megan Taylor and Kristen Christensen, put on a gourmet breakfast for dinner this month! It was lots of fun!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJFV0DnSx4T4nw-hhucZwRhuU-we8cHQrI4wZ9Uq9OrOUBMqm7bsRwvxCSXk51ZFXmDvj9qGB9QUJA_16HY5kYUtIxPzBV5DvPHL8-XfM1C4lRe4RsvxI0lU1z4m2gG8Hvqgsg0GNAaU/s1600-h/DSC_1354.JPG"><img id="BLOGGER_PHOTO_ID_5332149982132247234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJFV0DnSx4T4nw-hhucZwRhuU-we8cHQrI4wZ9Uq9OrOUBMqm7bsRwvxCSXk51ZFXmDvj9qGB9QUJA_16HY5kYUtIxPzBV5DvPHL8-XfM1C4lRe4RsvxI0lU1z4m2gG8Hvqgsg0GNAaU/s400/DSC_1354.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk84X5RCEoUS3JPYsIs7rPNY6YpuVl792V8O2kzo_gCILc0DQ6P6EmM6i_ys97eB0bQ6O-_WsDyMv0ggQUlEtcTcXW8jfNOumLIdrpDhPygKrewjBTVgcTz-KqIHoRpjv2EzMcYj_t5eY/s1600-h/DSC_1358.JPG"><img id="BLOGGER_PHOTO_ID_5332149978559723938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk84X5RCEoUS3JPYsIs7rPNY6YpuVl792V8O2kzo_gCILc0DQ6P6EmM6i_ys97eB0bQ6O-_WsDyMv0ggQUlEtcTcXW8jfNOumLIdrpDhPygKrewjBTVgcTz-KqIHoRpjv2EzMcYj_t5eY/s400/DSC_1358.JPG" border="0" /></a><strong><span style="font-size:130%;">Breakfast Lemonade</span></strong> </div><div></div><div>1 12 oz can frozen lemonade<br />2 cups cold water<br />1 ½ cups mango juice<br />½ cup green or red grapes (or both), halved<br />½ cup fresh pineapple, chopped into bite-sized pieces<br />½ cup fresh mango, chopped into bite-sized pieces<br />½ cup fresh strawberries, chopped into bite-sized pieces<br />½ cup fresh raspberries<br /><br />Combine the lemonade, water and juice in a large pitcher. Stir in the fruit, taste and add more water if desired. Serve immediately or cover and chill up to 1 hour ahead of serving.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTotP8QxLjBBQbXWiSjLrhm8O0s940s13mDaAMTBBtwzs3bM_6S2Z8pbQBZH-YQ4mFu1RMQ2kiL755gFWztSRi4az8KCMfcafM2tikD7exRFx8emaDCEqVAVO8vCWAWHcFrDDppCD3RcM/s1600-h/DSC_1357.JPG"><img id="BLOGGER_PHOTO_ID_5332149972129535378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTotP8QxLjBBQbXWiSjLrhm8O0s940s13mDaAMTBBtwzs3bM_6S2Z8pbQBZH-YQ4mFu1RMQ2kiL755gFWztSRi4az8KCMfcafM2tikD7exRFx8emaDCEqVAVO8vCWAWHcFrDDppCD3RcM/s400/DSC_1357.JPG" border="0" /></a><strong><span style="font-size:130%;">Carrot Muffins</span></strong> </div><div></div><div>2 C all purpose flour<br />1 1/2 Tb cinnamon<br />3/4 tsp baking soda<br />1/4 tsp baking powder<br />4 large eggs<br />3/4 C canola oil<br />2 C sugar<br />1 tsp kosher salt<br />1 pound freshly grated carrots<br />1 cup walnuts (optional)<br /><br />Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners. In a medium bowl, whisk together flour, baking soda, baking powder and cinnamon. In your mixer bowl fitted with whisk attachment, beat the eggs on high until light and fluffy. Decrease the speed to medium, add the oil, sugar and salt. Decrease speed to low and gradually add flour mixture. Remove bowl from the mixer and fold in the carrots with a rubber spatula. Divide batter evenly among the cupcakes. Bake for 25 minutes and cool completely before frosting.<br /><br /><strong><span style="font-size:130%;">Brown Sugar Cream Cheese Frosting</span></strong><br /><br />3/4 C butter, room temperature<br />4 oz cream cheese, room temperature<br />2 Tb brown sugar<br />½ tsp vanilla<br />4 ½ tsp (or 1 ½ Tb) milk<br />2 ½ C powdered sugar<br /><br />Cream the butter and cream cheese together in an electric mixer. Be sure they are room temp or your frosting will be lumpy. Add the brown sugar and vanilla. Beat for 2 minutes. Turn off the mixer and add 2 C of powdered sugar. Turn the mixer on low speed and allow to incorporate. Add milk and remaining powdered sugar. If you want a thinner frosting, add more milk or thicker, add more powdered sugar. Garnish with chopped walnuts.</div><div></div><div></div><div><span style="font-size:130%;"><strong>Blueberry Coffee Cake Muffins (base for Cinnamon Streusel Muffins too) -</strong></span>Ina Garten</div><div><br />12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature<br />1 1/2 cups sugar<br />3 extra-large eggs, at room temperature<br />1 1/2 teaspoons pure vanilla extract<br />8 ounces (about 1 cup) sour cream<br />1/4 cup milk<br />2 1/2 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon kosher salt<br />2 half-pints fresh blueberries, picked through for stems (or cinnamon and brown sugar, just sprinkle on top)<br /></div><div><br />Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.<br />In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.<br />Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean </div><div></div><div>Scones</div><div></div><div>Rhodes Roll dough (loaf)</div><div>Oil</div><div></div><div>Let dough raise for 8+ hours. Tear off pieces and drop in hot oil. Flip over when underside turns golden brown. WHen boths sides are golden brown place on a paper towel to cool. Serve warm with syrup, jam or butter of choice.<br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcYTnU9lxWOswDK8yfbJfkloI4kSb1VtguaPiTIIR_jxN8S8Pq0znsGBIb7lqFgv5TRISXUGVbU32CP8L_MI-ax7dIGYIX8gjijDYPR-Lk-jZUz7fo7bwDfXAINoRJTmu4MLU7yjZ1vg/s1600-h/DSC_1360.JPG"><img id="BLOGGER_PHOTO_ID_5332149177195952338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcYTnU9lxWOswDK8yfbJfkloI4kSb1VtguaPiTIIR_jxN8S8Pq0znsGBIb7lqFgv5TRISXUGVbU32CP8L_MI-ax7dIGYIX8gjijDYPR-Lk-jZUz7fo7bwDfXAINoRJTmu4MLU7yjZ1vg/s400/DSC_1360.JPG" border="0" /></a> <strong><span style="font-size:130%;">Raspberry Sauce</span></strong> - Better Homes & Gardens<br />1 12-ounce package frozen lightly sweetened red raspberries, thawed<br />3 tablespoons sugar<br />3 tablespoons lemon juice<br />1/4 cup orange juice In a food processor bowl or blender container combine raspberries, sugar, lemon juice, and orange juice. Cover and <a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169156980868.xml" target="_blank">process</a> or blend until smooth. Using a rubber spatula press sauce through a sieve; discard seeds.<br /></div><div><strong><span style="font-size:130%;">Cinnamon Syrup<br /></span></strong>1 cup sugar<br />1/2 cup light corn syrup<br />1/4 cup water<br />3/4 tsp. cinnamon<br />1/2 cup half and half<br />Add sugar, corn syrup, water and cinnamon to a saucepan, bring to a boil and stir constantly for 2 minutes, or more if you want it thicker. Cool for 5 minutes, then stir in half and half. Makes 1 2/3 cup.<br /></div><div><strong><span style="font-size:130%;">Orange Honey Butter</span></strong></div><div></div><div>2 sticks of butter (room temperature)</div><div>1/4 c honey</div><div>zest of 1/4 orange<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpizu33k3zcECT8Wpc1vH9iX36DZO5ZUShS7V3niRh7N64XIRCbn_u7kS3HnTlRkWbhpILbCdKQPbMoGvm09sj6GCn_3cvxFwb6qt0oLZf1rzGrb9CkNdHfu65PTe_ds-9sD5pVwOblg/s1600-h/DSC_1361.JPG"><img id="BLOGGER_PHOTO_ID_5332149166023434610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpizu33k3zcECT8Wpc1vH9iX36DZO5ZUShS7V3niRh7N64XIRCbn_u7kS3HnTlRkWbhpILbCdKQPbMoGvm09sj6GCn_3cvxFwb6qt0oLZf1rzGrb9CkNdHfu65PTe_ds-9sD5pVwOblg/s400/DSC_1361.JPG" border="0" /></a><br /><strong><span style="font-size:130%;">Summer Fruit Soup</span></strong> - Emeril Lagasse</div><div></div><div>1 tablespoon minced ginger</div><div>3 cups chopped strawberries</div><div>2 cups chopped pineapple</div><div>1 1/2 cups chopped mango</div><div>2 pieces <a style="BORDER-TOP: medium none; FONT-WEIGHT: bold; COLOR: green; BORDER-BOTTOM: green 2px dotted; BACKGROUND-COLOR: transparent; TEXT-DECORATION: none" target="_blank">lemon</a> peel</div><div>2 pieces lime peel</div><div>2 pieces orange peel</div><div>4 cups water</div><div>1/2 c to 1 1/2 cups sugar (depends on the ripeness of your fruit)</div><div>1/4 cup fresh orange <a style="BORDER-TOP: medium none; FONT-WEIGHT: bold; COLOR: green; BORDER-BOTTOM: green 2px dotted; BACKGROUND-COLOR: transparent; TEXT-DECORATION: none" target="_blank">juice</a></div><div>2 tablespoons fresh lemon juice</div><div>2 tablespoons fresh lime juice</div><div>1 cup blueberries</div><div>Mint sprigs, for garnish</div><div></div><div>Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw6sH4un0JGWgi_bgd1QBE8hfszauGmvuVlC4-cLFgywmsbwUkNIG5bfsestCQ7Yt_oa8Cd_TwPD-oDe3N4y0UmPW6BcF1XBGJW9PFBCiDRb_ElsBXikWogVbi_PFYV2ZapNDQBYDqXo/s1600-h/DSC_1382.JPG"><img id="BLOGGER_PHOTO_ID_5332148711675969346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw6sH4un0JGWgi_bgd1QBE8hfszauGmvuVlC4-cLFgywmsbwUkNIG5bfsestCQ7Yt_oa8Cd_TwPD-oDe3N4y0UmPW6BcF1XBGJW9PFBCiDRb_ElsBXikWogVbi_PFYV2ZapNDQBYDqXo/s400/DSC_1382.JPG" border="0" /></a><strong><span style="font-size:130%;">Sun-dried Tomato, Spinach and Feta Quiche</span></strong></div><div></div><div>3 large eggs</div><div>1 1/2 c half and half or whole milk</div><div>1/2 tsp dried oregano</div><div>1/2 tsp salt</div><div>1/8 tsp freshly ground pepper</div><div>5 oz frozen chopped spinach, thawed drained and squeezed dry</div><div>1 c grated mozzarella cheese</div><div>1/4 c sun-dried tomatos (not oil packed), soaked in boiling water for 5 minutes, drained, dried and chopped (with kitchen scissors)</div><div>1/4 c sliced green onion</div><div>crumbled feta cheese</div><div></div><div>Preheat oven to 350 degrees. In a medium bowl whisk together eggs, half n half, oregano, salt and pepper. Stir in spinach, grated mozzarella, sundried tomatoes and green onions. Mix well. Pour into into prepared crepe bowls (make crepes and then push gently into muffin tin holes to form a crust). I spooned the cheese, tomatos and onion into each one first and then poured the rest of the eggmixture over it. Then sprinkle feta onto each one. Bake until firm, and tips of crepes are golden brown, about 21-23 minutes. Pop each one out with the help of a spoon and place on plate to let stand for 5 mintues. </div><div><strong><span style="font-size:130%;"></span></strong></div><div><span style="font-size:130%;"><strong>Crepes</strong> (Alton Brown)</span></div><div><br />2 large eggs<br />3/4 cup milk<br />1/2 cup water<br />1 cup flour<br />3 tablespoons melted butter<br />Butter, for coating the pan<br /><br />In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.<br />Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.<br />*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.<br />*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnTyNu-YkTWNuFJunM45j24j72SqMvgJEfterFzLuPuEYNQU7PC_nnEwg_EWbsYxUlfYiecqrP6X_yhXxpBkphSgP3q-vpK7e-KHkhcHZ-ED1-8p3k7Vb_WvaZh3tzOj0_0xvNpGgqfQ/s1600-h/DSC_1370.JPG"><img id="BLOGGER_PHOTO_ID_5332148708489234498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnTyNu-YkTWNuFJunM45j24j72SqMvgJEfterFzLuPuEYNQU7PC_nnEwg_EWbsYxUlfYiecqrP6X_yhXxpBkphSgP3q-vpK7e-KHkhcHZ-ED1-8p3k7Vb_WvaZh3tzOj0_0xvNpGgqfQ/s400/DSC_1370.JPG" border="0" /></a><br /><strong><span style="font-size:130%;">Sweet Potato Hash</span></strong> - Better Homes & Garden</div><div><br />8 slices thick-sliced bacon<br />3 medium sweet potatoes, cut in 1/2-inch pieces<br />1 medium onion, chopped </div><div><br />Salt and ground black pepper In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi174HT-rL9urV6l6G3MxLrLKOa5SHNTmnLR_LKbzw5yrC8QtRBqsWcqEEOKEwKyz9VSaj5O8T9u4bdTGpX7jxaNPQ_IBe97Jw7GwOUU_fJEW8tQUrqfHBdDpUTx9VAjouLgv2wV1AH2Wo/s1600-h/DSC_1366.JPG"><img id="BLOGGER_PHOTO_ID_5332148703481743778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi174HT-rL9urV6l6G3MxLrLKOa5SHNTmnLR_LKbzw5yrC8QtRBqsWcqEEOKEwKyz9VSaj5O8T9u4bdTGpX7jxaNPQ_IBe97Jw7GwOUU_fJEW8tQUrqfHBdDpUTx9VAjouLgv2wV1AH2Wo/s400/DSC_1366.JPG" border="0" /></a><strong><span style="font-size:130%;">White Hot Chocolate w/ Raspberry Drizzle</span></strong> (Paula Dean)</div><div><br />1 cup white <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">chocolate</a> chips<br />1 cup heavy cream<br />4 cups half-and-half<br />1 teaspoon vanilla extract<br /><br />In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with Raspberry sauce (recipe listed above) and garnish with a fresh raspberry.<br /><div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-79796986832061428592009-04-07T13:49:00.005-05:002009-04-09T12:56:17.230-05:00March DinnerWell this meal was worth the wait! Our Italian experts Devon Leone, Regina Alexander and Stacey Braghini, put on a feast for us! We all felt like we had gone to Italy and back that night!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgl3kjv3tKSrOX1kmfdSdjsR4xrrn3JsvBy4hpo9FxlCFjDdcziUp0ZZEL1Y6jUmK5CAIZjLmxzka_nVLunqi4KkZM77qngxXyEpL2n03FcE_fVd-upikC8uMUrvzHfWX7KSewuyo3DW8/s1600-h/DSC_0017.JPG"><img id="BLOGGER_PHOTO_ID_5322025627318063650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgl3kjv3tKSrOX1kmfdSdjsR4xrrn3JsvBy4hpo9FxlCFjDdcziUp0ZZEL1Y6jUmK5CAIZjLmxzka_nVLunqi4KkZM77qngxXyEpL2n03FcE_fVd-upikC8uMUrvzHfWX7KSewuyo3DW8/s400/DSC_0017.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOj7c1dXlbDxxRABnIdgfd7kvfe2YiEjAMc_9ZIYol5mILhpf4dOY-HhL6R_HdvZl8XI2NEmcPaRiXCSFux9UhjQ4LbelVcb6yVsAf0okH68UH7XnoI6D7ZSa2Yswmdc9t-Fufw3-ua74/s1600-h/DSC_0016.JPG"><img id="BLOGGER_PHOTO_ID_5322025624804427986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOj7c1dXlbDxxRABnIdgfd7kvfe2YiEjAMc_9ZIYol5mILhpf4dOY-HhL6R_HdvZl8XI2NEmcPaRiXCSFux9UhjQ4LbelVcb6yVsAf0okH68UH7XnoI6D7ZSa2Yswmdc9t-Fufw3-ua74/s400/DSC_0016.JPG" border="0" /></a><strong><span style="font-size:130%;">Anti-pasta Tray</span></strong> </div><div></div><div>Pepperroni, Salami, Provalone, Fontina, Motzzarella, Any kind of olives that you like, sun dried tomatoes, artichoke hearts, marinated veggies<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHtMnfNrqKt0d7g4ATBJtk-uzAVNixoD6rE-lLcYMhcLbwLUIuOOcZm8PC1pJ6n7YYeRoCSD8VSfgtGidso7zQ9orIbCMURf-OiqiABgZDUdtsbY7df9-0QXHKDnlJR9Z2pRnun0EDE0/s1600-h/DSC_0015.JPG"><img id="BLOGGER_PHOTO_ID_5322025621384754018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHtMnfNrqKt0d7g4ATBJtk-uzAVNixoD6rE-lLcYMhcLbwLUIuOOcZm8PC1pJ6n7YYeRoCSD8VSfgtGidso7zQ9orIbCMURf-OiqiABgZDUdtsbY7df9-0QXHKDnlJR9Z2pRnun0EDE0/s400/DSC_0015.JPG" border="0" /></a> <strong><span style="font-size:130%;">Italian Bread</span></strong></div><div><br />Use a bread machine to mix on dough setting. I divided the dough and shaped for 2 medium loaves but you can make one large loaf.<br />Baked at 350 until hard brown crust was formed. 30 to 45 minutes.<br />1 cup warm water<br />3 TBS non fat dry milk<br />2 TBS olive oil<br />2 TBS white sugar<br />1 1/2 tsp garlic powder<br />1 1/2 tsp onion powder<br />1/2 tsp Italian seasoning<br />3 cups of flour<br />21/4 tsp of active dry yeast<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cC6F8lxThgqobqV7AbBVSBQg1fK-lJVDsOhdtBvMPkuN-X4rMEHOHKvCrNlaOOozeVxRv21Y4HnuF7_bFVtGAB5wOvR2nZwYRUeXspHMZ72Fx9D1-vHJy9nurSk2pJGBSaGwMNJslGw/s1600-h/DSC_0020.JPG"><img id="BLOGGER_PHOTO_ID_5322025613665315746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cC6F8lxThgqobqV7AbBVSBQg1fK-lJVDsOhdtBvMPkuN-X4rMEHOHKvCrNlaOOozeVxRv21Y4HnuF7_bFVtGAB5wOvR2nZwYRUeXspHMZ72Fx9D1-vHJy9nurSk2pJGBSaGwMNJslGw/s400/DSC_0020.JPG" border="0" /></a> <strong>Salad dressing</strong></div><div><strong><br /></strong>provolone cheese<br />sun dried tomatoes<br />black olives<br />celery<br />garlic<br />basil<br />onions<br />lemon pepper<br />balsamic vinegar<br />peppoocini<br />add amount you want of each to total about 2 cups<br />cover with olive oil and soak over night<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYjKFiIVZBcfh33_gmMI-PGRED1ZxSK7fDdDZLRCML815mjJbxniMLqCqrNwmeuNt4HonkotWgmZjqp6dXQAjf2-eBnvH5GERFdxU0kcuT6Hjh4fe5QNLR7UNz5OKHdYRA-HVXlOUHc0/s1600-h/DSC_0023.JPG"><img id="BLOGGER_PHOTO_ID_5322024957310197106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYjKFiIVZBcfh33_gmMI-PGRED1ZxSK7fDdDZLRCML815mjJbxniMLqCqrNwmeuNt4HonkotWgmZjqp6dXQAjf2-eBnvH5GERFdxU0kcuT6Hjh4fe5QNLR7UNz5OKHdYRA-HVXlOUHc0/s400/DSC_0023.JPG" border="0" /></a> </div><br /><div><strong><span style="font-size:130%;">Bracioli</span></strong><br /></div><div><br />1/2 cup dried Italian-style <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">bread crumbs</a><br />1 garlic clove, minced<br />2/3 cup grated Pecorino Romano<br />1/3 cup grated provolone<br />2 tablespoons chopped fresh Italian parsley leaves<br />4 tablespoons <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">olive oil</a><br />Salt and freshly ground black pepper<br />1 (1 1/2-pound) flank steak<br />1 cup dry white wine<br />3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce<br /></div><br /><div>Directions<br />Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.<br />Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.<br />Preheat the oven to 350 degrees F.<br />Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.<br />Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.<br /></div><br /><div>Simple Tomato Sauce:<br />1/2 cup extra-virgin olive <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">oil</a><br />1 small onion, chopped<br />2 cloves garlic, chopped<br />1 stalk celery, chopped<br />1 carrot, chopped<br />2 (32-ounce) cans crushed tomatoes<br />4 to 6 basil leaves<br />2 dried bay leaves<br />Sea salt and freshly ground black pepper<br />4 tablespoons unsalted butter, optional<br />In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.<br />Pour half the tomato sauce into the bowl of a <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">food</a> processor. Process until smooth. Continue with remaining tomato sauce.<br />If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months. </div><div> </div><div><strong><span style="font-size:130%;">Zucchini alla Paesana</span></strong> (Country style zucchini) </div><div><br />1 lb zucchini<br />1 egg<br />salt<br />1/3 cup breadcrumbs<br />butter<br />olive oil<br />1 onion sliced<br />1 lb tomatoes, peeled, seeded and chopped<br />11/2 teaspoons sugar<br />pepper<br />1/2 cup grated parmesan cheese<br />1T chopped fresh basil<br />4 fresh mint leaves chopped<br />Preheat oven 350 F. Cut ends off zucchini and cut lengthwise. Beat egg with a little salt. Dip zucchini in egg and then in breadcrumbs, Melt a little butter in a pan with some oil and fry zucchini until golden . Drain on paper towels. Set aside. Heat 1/4 cup of oil in a pan and cook the onion for 5 minutes. Add tomatoes, sugar, salt and pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Butter baking dish, put in a layer of zucchini cover with a little tomato sauce sprinkle with parmesan, basil, and mint and continue the layers like this until all ingredients have been used up. End with sauce and bake for 15 minutes. This dish can be served hot but is also delicious lukewarm or cold.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingstkN_T-u4xiTDjvxZpsLf1UMoHbL3v1ED-9G0JuW9E6y8z5rhwUfAeIhfnMUKQqcF0_HlmvNG8P4lk28Gh1BYm29wiKuQ6BRBcYxc0M2Lj7Zct3TsswHMWG8jJvS5U-8ApXsagrD9s/s1600-h/DSC_0029.JPG"><img id="BLOGGER_PHOTO_ID_5322024958284238738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingstkN_T-u4xiTDjvxZpsLf1UMoHbL3v1ED-9G0JuW9E6y8z5rhwUfAeIhfnMUKQqcF0_HlmvNG8P4lk28Gh1BYm29wiKuQ6BRBcYxc0M2Lj7Zct3TsswHMWG8jJvS5U-8ApXsagrD9s/s400/DSC_0029.JPG" border="0" /></a><strong><span style="font-size:130%;">Pesto and Gnocchi </span></strong></div><br /><div></div><br /><div>This is my pesto reciepe-you can add it to just about anything. Gnocchi-in this case we bought them at the store (you could also use Angel hair pasta, whatever, get creative)<br /></div><br /><div>Leaves from 2 bunch fresh basil<br />2 tablespoons pine nuts, untoasted<br />1 garlic clove<br />1/2 cup extra-virgin olive oil<br />1/2 cup freshly grated Parmigiano-Reggiano<br />Salt and freshly ground black pepper<br /></div><br /><div>Directions: Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. Add the pesto to whatever you like and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NhEZuJFrcMjn-c2cM4BMsKeBskOT7FBIkZxbgXb4wSZ1m4usy0CAo0xNL5eFjy06JHXj2H7vOtPW-kaXofUNmz_8XKqX-HvPErBOdQrdUV8bxAsYXorvNHc-W_Tc8xhKtbHhO8nBjp4/s1600-h/DSC_0032.JPG"><img id="BLOGGER_PHOTO_ID_5322024952464286898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NhEZuJFrcMjn-c2cM4BMsKeBskOT7FBIkZxbgXb4wSZ1m4usy0CAo0xNL5eFjy06JHXj2H7vOtPW-kaXofUNmz_8XKqX-HvPErBOdQrdUV8bxAsYXorvNHc-W_Tc8xhKtbHhO8nBjp4/s400/DSC_0032.JPG" border="0" /></a> <strong><span style="font-size:130%;">Pear and Gorgonzola</span></strong><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4EtEWV4J39uHg61Xokl4mIPv_OsQNb7fQBHLZazphcC9HevSN-q0xdKBSWZh-bW60XtJEGyRi80DHwzI3aIC-72gtbO659dKBotJvBy3zCMjq0Gb-GskbxFlERLT0YWzBg1WwyXv0Vg/s1600-h/DSC_0035.JPG"><img id="BLOGGER_PHOTO_ID_5322024949676996994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4EtEWV4J39uHg61Xokl4mIPv_OsQNb7fQBHLZazphcC9HevSN-q0xdKBSWZh-bW60XtJEGyRi80DHwzI3aIC-72gtbO659dKBotJvBy3zCMjq0Gb-GskbxFlERLT0YWzBg1WwyXv0Vg/s400/DSC_0035.JPG" border="0" /></a></div><br /><div><strong><span style="font-size:130%;">Peach and Berry Cobbler</span></strong><br /></div><div></div><br /><div>For the fruit mixture:<br />6 large, ripe peaches, peeled, pitted, and cut into 1/4-inch slices (about 5 cups)<br />3 tablespoons quick-cooking tapioca<br />5 tablespoons granulated <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">sugar</a><br />Pinch salt<br />1 1/2 cups boysenberries or raspberries<br />2 tablespoons balsamic vinegar<br />For the <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">pastry</a> and toppings:<br />3 cups all-purpose flour, plus more for dusting work surface<br />1/2 teaspoon salt<br />4 tablespoons firmly packed light or dark brown sugar<br />2 teaspoons <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">baking</a> powder<br />3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces<br />1 3/4 cups plus 1 tablespoon heavy cream<br />1/4 cup granulated sugar<br />1/2 teaspoon pure vanilla extract<br />Directions<br />Preheat oven to 350 degrees F.<br />In a large bowl, combine peaches, tapioca, sugar, and salt. Gently mix in berries and vinegar. Taste for balance and add more vinegar, if desired. Spoon mixture into an 8 by 8-inch baking dish.<br />In a large mixing bowl, combine flour, salt, 3 tablespoons brown sugar, and baking powder. Work in the butter using your fingers or a pastry cutter until the mixture forms large pea sized lumps. This can also be done with the paddle attachment of a stand mixer, or with brief pulses in a food processor. Slowly mix in 3/4 cup heavy cream until just combined.<br />Gather dough together into a ball and knead gently on a lightly floured board until it holds together. Roll out to 1/2-inch thickness. Using a 3-inch round or star cutter, cut dough into shapes. Place them decoratively on the fruit mixture. Brush pastry with 1 tablespoon of cream and then sprinkle with remaining 1 tablespoon brown sugar. Bake until pastry is golden brown and the fruit is bubbly, about 40 minutes. Put cobbler under broiler for a few seconds to brown pastry, if necessary.<br />Beat remaining 1 cup of cream in a medium bowl with a whisk or electric mixer on high. Gradually beat in 1/4 cup granulated sugar. Beat until it holds soft peaks, and then add the vanilla. Serve with cobbler. </div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jWeslJwDDipc5MBPhDHfkqDdWubVRfvejFhJ_GumTOrji2i4OsIQO1p6eEMaWW8mxWwL3HokwMVq2WC6E2tQuPAoCpRE5W509xbsXKzpE7bC-gs-VEnoPorYlvGzGidoPXqMvNI9Fe0/s1600-h/DSC_0036.JPG"><img id="BLOGGER_PHOTO_ID_5322024945059544386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jWeslJwDDipc5MBPhDHfkqDdWubVRfvejFhJ_GumTOrji2i4OsIQO1p6eEMaWW8mxWwL3HokwMVq2WC6E2tQuPAoCpRE5W509xbsXKzpE7bC-gs-VEnoPorYlvGzGidoPXqMvNI9Fe0/s400/DSC_0036.JPG" border="0" /></a> <strong><span style="font-size:130%;">Italian Cheesecake</span></strong></div><br /><div></div><br /><div>1 lb. ricotta cheese</div><br /><div>1 lb. cream cheese (2 8 oz. packages)</div><br /><div>1 pt. sour cream1 </div><br /><div>1/2 cups sugar</div><br /><div>3 TBS. corn starch</div><br /><div>3 TBS. flour</div><br /><div>4 eggs slightly beaten </div><br /><div>1 tsp. vanilla</div><br /><div>1 tsp. lemon juice</div><br /><div>1/2 cup melted butter</div><br /><div></div><br /><div>Beat cheese until well blended. Beat in sugar, the eggs. At slow speed beat in corn starch, four,lemon juice and vanilla. Add melted butter, sour cream. Beat until smooth. Grease 9 inch spring pan. Bake 350 for 1 hour and 10 min. then turn off oven and leave in oven for 2 hrs. with door closed. Cool and the refrigerate</div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-8619343500344169952009-01-25T15:44:00.007-06:002009-01-31T22:01:24.315-06:00January Dinner<div align="left">Another amazing night!! Well done hostesses Celeste Ward and Danielle Johnson!!!! Pure delight from start to finish! Loved the Country Living theme! The food was divine!</div><div align="left"></div><div align="left"><img id="BLOGGER_PHOTO_ID_5295352024018303074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6v4QfUAnlB2x-lkbAF-KJW4jHDQBbbIddg_3UhyphenhyphenJ5Sq0Y1E4yQwm9Rm2bA54NwRa_4dFV2C8CAast9QPjHrBZN8Rhn30ZqsclSMfjrvPcf54AriU3oww8B6KzO36-gKetCLnPLxAfAI/s400/DSC_0044.JPG" border="0" /> </div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMy9WHyTlKSHmJh5uBAGUp1gBmwoK07PqsO0ocXAZra7PPdRMGN2s_JIxG6U02lX2rIHaLozfwmbqX59VYlbliBAH47AVFtXtv-v9jqCezAnrEafGWIjyIFu901eR2bw_KqfymZZrke4/s1600-h/DSC_0050.JPG"><img id="BLOGGER_PHOTO_ID_5295352013271199250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMy9WHyTlKSHmJh5uBAGUp1gBmwoK07PqsO0ocXAZra7PPdRMGN2s_JIxG6U02lX2rIHaLozfwmbqX59VYlbliBAH47AVFtXtv-v9jqCezAnrEafGWIjyIFu901eR2bw_KqfymZZrke4/s400/DSC_0050.JPG" border="0" /></a><strong><span style="font-size:130%;">Cranberry Cider</span></strong> </p><p><br />1 cup of fresh Cranberries<br />6 cups apple juice or cider<br />2 cups cranberry juice<br />½ cup brown sugar<br />½ cup of Tang<br />5 whole cloves<br />5 whole allspice<br />3 cinnamon sticks<br />4 orange slices<br />Place cranberries in food processor and pulse just until coarsely chopped.<br />Place all ingredients in a large pot and bring to a boil over high heat. Reduce heat to low; simmer, partially covered, 10 minutes. Remove from heat; let stand 30 minutes.<br />Strain cider through a fine-wire strainer; discard solids.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PkQ2nXZ6FB8v3u-t479OwmpDXynF8xTwR0G8_xrCyZl3Q-PHjWjiXtGGouzXgrmjuBLBw5lxSR1tKRb5MX-b8Ej4ERNd8diYuHrejKLvA_y8iQgwys0ip25L540BwK8tWaftZ3u2wFo/s1600-h/DSC_0053.JPG"><img id="BLOGGER_PHOTO_ID_5295352010017287362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PkQ2nXZ6FB8v3u-t479OwmpDXynF8xTwR0G8_xrCyZl3Q-PHjWjiXtGGouzXgrmjuBLBw5lxSR1tKRb5MX-b8Ej4ERNd8diYuHrejKLvA_y8iQgwys0ip25L540BwK8tWaftZ3u2wFo/s400/DSC_0053.JPG" border="0" /></a> <strong><span style="font-size:130%;">Fruit Salsa with Cinnamon Crisps</span></strong><br /><br /><strong><span style="font-size:130%;"></span><br /></strong>1 c. finely chopped fresh strawberries<br />1 medium navel orange, peeled and finely chopped<br />3 medium kiwifruit, peeled and finely chopped<br />1 can (8oz) crushed pineapple, drained<br />1 tbsp. lemon juice<br />1 1/2 tsp. sugar<br /><br />Crisps:<br />10 flour tortillas<br />1/4 cup butter, melted<br />1/3 cup sugar<br />1 tsp ground cinnamon<br /><br />In small bowl, combine first 6 ingred. Cover and refrigerate until serving. For crisps, brush tortillas with butter, cut each unto 8 wedges. Combing sugar and cinnamon, sprinkle over tortillas. Place of ungreased baking sheet. Bake at 350 for 5-10 min or just until crisp. Serve with salsa.<br />Yield: 2 1/2 c salsa, 80 crisps<br /><br /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJBTQ_Bw3scPhihXw8OAEJ8FQFKQrxU43sCfEdt1U91gw-T8oawS3ShnZP2X2M5lFizR4eJDc9vblc-oKr2c-CNwdJBYUFNksr8bWwdrsI4Z8NloW-chGDzWWmmIY2XbHaa_l3rktcO0/s1600-h/DSC_0057.JPG"><img id="BLOGGER_PHOTO_ID_5295352008412280466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJBTQ_Bw3scPhihXw8OAEJ8FQFKQrxU43sCfEdt1U91gw-T8oawS3ShnZP2X2M5lFizR4eJDc9vblc-oKr2c-CNwdJBYUFNksr8bWwdrsI4Z8NloW-chGDzWWmmIY2XbHaa_l3rktcO0/s400/DSC_0057.JPG" border="0" /></a> <strong><span style="font-size:130%;">Orange Corn Bread</span></strong></p><p><strong><span style="font-size:130%;"><br /></span></strong>1 c. flour<br />1 c. cornmeal<br />1/3 c. sugar<br />2 tsp.baking powder<br />1/2 tsp. soda<br />1/2 tsp. salt<br />1 c. milk<br />1/2 c. egg substitute (or just 1 egg)<br />1/4 c. orange juice<br />2 tbsp. oil<br /><br />In large bowl, combine the first six ingredients. In small bowl, combine milk, egg, OJ, and oil. Stir into dry ingredients just until combined (batter will be thin).<br />Pour into greased 9" square pan. Bake 400 for 18-22 min or until fork comes out clean.<br />**if doing muffins, reduce temp and bake time<br />Yield 9 serving.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii15eV7bwK_2jTR8tcDtRn-AMmbMTRlwdEEjnnQcpHTIPgeeCiYMqJnhq0nQN9vMEv7fTrkbdKDTFNbfgTD4Nzq2OWKn5thRjUquNK1MGp4HtMD7F6XfK52zzovYKl63G8_qcONmfSkdk/s1600-h/DSC_0059.JPG"><img id="BLOGGER_PHOTO_ID_5295352003795524386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii15eV7bwK_2jTR8tcDtRn-AMmbMTRlwdEEjnnQcpHTIPgeeCiYMqJnhq0nQN9vMEv7fTrkbdKDTFNbfgTD4Nzq2OWKn5thRjUquNK1MGp4HtMD7F6XfK52zzovYKl63G8_qcONmfSkdk/s400/DSC_0059.JPG" border="0" /></a><br /><strong><span style="font-size:130%;">Classic Spinach Dip</span></strong><br /><br /><strong><span style="font-size:130%;"></span></strong><br />4 cups fresh baby spinach, chopped<br />2 tbsp. water<br />2/3 cup canned sliced water chestnuts, drained and chopped<br />1/3 c. mayo<br />1/3 c. sour cream<br />4 tsp. vegetable soup mix<br />1 green onion, chopped<br />Assorted crackers<br /><br />In micowave-safe bowl, combine spinach and water. Cover adn microwaveon high for 45-60 seconds or until wilted, drain. Cool and squeeze dry. In small bowl, combine water chestnuts, sour cream, mayo, soup mix, onion, and spinach. Chill for at least 1 hour. Serve with crackers.<br />Yield: 1 1/2 cups<br /><br /><br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVKjEwu1FIb3lG5fuho8KRC1OVGbVnVzftjDUD0KmRKeM4kuexaiWdRUUj_UI6zHI0EsDC8PZFYzVmuvpgN02W1pvEAexm4SKZt0Ti6eoalJJTQkVqt5Q8HiBSD1UWyDUyhQf-LJ6szg/s1600-h/DSC_0060.JPG"><img id="BLOGGER_PHOTO_ID_5295351082278331090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVKjEwu1FIb3lG5fuho8KRC1OVGbVnVzftjDUD0KmRKeM4kuexaiWdRUUj_UI6zHI0EsDC8PZFYzVmuvpgN02W1pvEAexm4SKZt0Ti6eoalJJTQkVqt5Q8HiBSD1UWyDUyhQf-LJ6szg/s400/DSC_0060.JPG" border="0" /></a> <strong><span style="font-size:130%;">Grapefruit Winter Salad</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br />4 cups mixed greens<br />1 sectioned grapefruit<br />2 pears, thinly sliced<br />¼ cup dried cranberries<br />1/3 cup pecans<br />¼ cup blue cheese<br />Citrus Dressing:<br />¼ cup grapefruit juice<br />2 tbsp. Balsamic vinegar<br />2 tbsp. Olive oil<br />1 tbsp. Sugar<br />1/8 tsp salt<br />1/8 tsp pepper<br /><br /><strong><span style="font-size:130%;">Sesame and Feta Cheese Rolls</span></strong><br /><br />Bread:<br />2/3 cup water2 tablespoons olive oil1 tablespoon anise seeds2 tablespoons sesame seeds2 tablespoons sugar1/2 teaspoon salt2 cups all-purpose flour1 1/2 teaspoons yeast<br /><br />Filling:4 ounces crumbled feta4 ounces grated mozzarella1 eggDissolve yeast in water. Mix in the rest of the bread ingredients. Let rise in an oiled bowl until double, about one hour.<br />Mix the three ingredients for the filling and set aside. Divide the dough into two equal halves and roll each out into a circle big enough to cut eight triangle shaped wedges (pizza style). Put a spoonful of filling in the middle of each wedge then roll the dough up from the wide end to the point. Let rise for 30 minutes. If desired you can brush the rolls with an egg wash that you make from 1 beaten egg and a tablespoon of milk before sprinkling with more sesame seeds and bake them for 15 minutes at 350 degrees or until they're golden brown. Best served warm<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYP6hjgt2S1tPRXExsPHw11kKbEXPBzF-nF5EZN2m3GNXj5BPYzFYqlF5klYkksQ9JV5RldKyaHKa4w5KlsR6XOYMqmfus6s43678uPNGKFkEtTG-bC71ImbyqMXK5i6GdxLszx02Oko/s1600-h/DSC_0062.JPG"><img id="BLOGGER_PHOTO_ID_5295351074806115026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYP6hjgt2S1tPRXExsPHw11kKbEXPBzF-nF5EZN2m3GNXj5BPYzFYqlF5klYkksQ9JV5RldKyaHKa4w5KlsR6XOYMqmfus6s43678uPNGKFkEtTG-bC71ImbyqMXK5i6GdxLszx02Oko/s400/DSC_0062.JPG" border="0" /></a> <strong><span style="font-size:130%;">Creamy Carrot Soup</span></strong></div><strong><span style="font-size:130%;"></span></strong><br /><div><br />1 c. chopped onion<br />1/4 c. butter, cubed<br />4 1/2 c. sliced fresh carrots<br />1 large potato, peeled and cubed<br />2 cans (14 1/2 ounces each) chicken broth<br />1 tsp. ginger<br />2 c. heavy whipping cream<br />1 tsp. dried rosemary, crushed<br />1/2 tsp. salt<br />1/8 tsp. pepper<br /><br />In dutch oven, saute onion in butter until tender. Add carrots, potato, broth, and ginger. Cover and cook over medium heat for 30 min. or until vegetables are tender. Cool for 15 min. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan, stir in cream and rosemary, salt, and pepper. Cook on low heat until heated through.<br />Yield: 10 servings</div><div></div><div><strong><span style="font-size:130%;">Croutons </span></strong></div><div><strong><span style="font-size:130%;"><br /></span></strong>3 Everything Bagels<br />½ cup of garlic butter<br />Cut bagels into 1 inch squares and dry on a cookie sheet for about two days. Mix with garlic butter and spread out on a cookie sheet. Bake at 350 degrees for 14 minutes, turning at 7 minutes</div><br /><div><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_f_FSjA5IFTrd0UPpTvGeQPFWnUeFM9EWa4YGd9KOc4gaHomb4oDIExIi8BNrBXwVktn1berWRSioH8axORe2lj_RO5_CyFqnKb14SWnXPXWqBQBkIbP41aLdeBWSKqKNcaM5P1E1AM/s1600-h/DSC_0065.JPG"><img id="BLOGGER_PHOTO_ID_5295351070118449810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 265px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_f_FSjA5IFTrd0UPpTvGeQPFWnUeFM9EWa4YGd9KOc4gaHomb4oDIExIi8BNrBXwVktn1berWRSioH8axORe2lj_RO5_CyFqnKb14SWnXPXWqBQBkIbP41aLdeBWSKqKNcaM5P1E1AM/s400/DSC_0065.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInHmKrdoizcQH81zsDt2he5aQU1x3j0en_3vLDhRapOOvTBPrPV6qVDRScwwVou9qMP0rhyphenhyphenBaXdmLWtRcKj1tdoym-fKqw-v8S3n3mevw7XJRNIf28Z8FyRZ3GqcWjgKM0ZUWeh3jSoQ/s1600-h/DSC_0067.JPG"><img id="BLOGGER_PHOTO_ID_5295351058144247858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInHmKrdoizcQH81zsDt2he5aQU1x3j0en_3vLDhRapOOvTBPrPV6qVDRScwwVou9qMP0rhyphenhyphenBaXdmLWtRcKj1tdoym-fKqw-v8S3n3mevw7XJRNIf28Z8FyRZ3GqcWjgKM0ZUWeh3jSoQ/s400/DSC_0067.JPG" border="0" /></a> <strong><span style="font-size:130%;">Flank Steak Pinwheels</span></strong></div><br /><div><strong><span style="font-size:130%;"><br /></span></strong>8 bacon strips<br />1 beef flank steak<br />4 cups fresh baby spinach<br />1 jar roasted sweet red peppers, drained<br /><br />Cream cheese sauce:<br />1 package (3 0z) cream cheese<br />1/4 c. milk<br />1 tbsp. butter<br />1/4 tsp. pepper<br />1/2 c. crumbled blue cheese<br /><br />Place bacon strips on a microwave safe plate lined with papertowels. Cover with another paper towel, microwave on high for 2-3 min or until partially cooked.<br />Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4 in. thickness. Remove plastic.Place spinach over steak to within 1 in. of edges, top with peppers. With the grain of meat going left to right, roll up jelly roll style. Wrap bacon strips around beef, secure with toothpicks. Slice beef across the grain into 8 slices. Grill, covered, over med heat for 5-7 minutes on each side.<br />In small saucepan, combine cream cheese, milk, butter, and pepper. Cook and stir over low heat until smooth. Stir in blue cheese. Serve with pinwheels<br />Yield: 8 servings<br /><br />Linguini with Bacon, Baby Spinach, and Sage<br />1 pkg. linguini<br />1/4 lb. bacon, diced<br />1 onion, finely chopped<br />1 1/3 cups chicken stock<br />3 tbsp chopped fresh sage leaves<br />salt and pepper to taste<br />Grated parmesan cheese<br /><br />Cook pasta according to package. In large skillet over med heat, cook bacon until desired crispness. Add onion and saute 5-6 min or until tender. Stir in stock and sage, simmer 1-2 min. Add spinach and cook until spinach wilts. Salt and pepper to taste. Toss linguini with sauce and serve sprinkled with parmesan cheese.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLtmZrMqL3eK_QztTd6S2UT1ItTsaPYwprRIz6_mmEFc6o1mKUQ_yMDvJO5nBkmhfI8RygcRIedv_AJCv-H_I16iVFGnYw7Jp81KtbxkGB6Caw2fbza4wwVXAI2tjgNqgHDv83tyn5sM/s1600-h/DSC_0069.JPG"><img id="BLOGGER_PHOTO_ID_5295351054621931842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLtmZrMqL3eK_QztTd6S2UT1ItTsaPYwprRIz6_mmEFc6o1mKUQ_yMDvJO5nBkmhfI8RygcRIedv_AJCv-H_I16iVFGnYw7Jp81KtbxkGB6Caw2fbza4wwVXAI2tjgNqgHDv83tyn5sM/s400/DSC_0069.JPG" border="0" /></a> <strong><span style="font-size:130%;">Devils Food Cheesecake</span></strong></div><div><strong><span style="font-size:130%;"><br /></span></strong>Please visit for instructions-<br /><a href="http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/devils-food-cheesecake-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/devils-food-cheesecake-recipe/index.html</a><br />The directions look intimidating but it is so easy because the steps can be done on different days!<br />I make the devil’s food cake layers a week before I intend on putting the cake all together.<br />I just let the devil’s food cake cool on wire racks, then I wrap them in plastic wrap and then foil and freeze them. Freezing for a week also helps to make them extra moist.<br />I make the cheesecake one or two days in advance and also freeze it too.<br />Then on the day of serving I make the frosting and put it all together. Frost the layers while still frozen, don’t thaw them first or you will lose the moisture in the cakes.<br /><br /><br /><br />Take home treats:<br /><br /><strong><span style="font-size:130%;">Pomegranate Jelly</span></strong><br /><br />4 cups pomegranate juice (either pressed from real fruit or 100% bottled juice)<br />1/4 c. lemon juice<br />1 package powdered pectin<br />5 c. sugar<br /><br />Also need 6-8 eight oz. canning jars or about10-12 baby food jars<br /><br />1. Make juice...or buy it:)<br />2. Prepare jars with hot soapy water, then boil to sterilize.<br />3.Measure pomegranate juice and lemon juice in 6 qt. pan. Add pectin, stir and place over high heat. Bring to boil, stirring constantly to prevent scorching. Reach a full rolling boil (can't be stirred down), and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute, and skim off foam.<br />4. Fill jars to 1/2" from top, wipe rims and choose manner of canning. </div><br /><div>for canning the jelly there are lotsa options.<br />a. put on lids and put in fridge<br />b. pour 1/4"inch of hot wax on top, then add another 1/4" when cooled, put on lids<br />c. Place jelly jars in boiling water, not touching, fully covered, for 5 minutes. Let jars cool. Check seals. Don't do this is using baby jars, lids most likely won't seal twice.<br /><br /><br /><br /><br /><div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-47448936606696946782008-12-07T23:02:00.007-06:002008-12-10T14:58:06.866-06:00December Potluck<div align="center">What a FABULOUS evening! I'm so glad all the hubbies could join us and see what we're up to each month. We had a TON of food and ALL of it was DELICIOUS! I can't wait to make some of them myself! Thanks to everyone who contributed. A HUGE thank you to Betsy, who let us take over her home. It was beautiful and so festive!!</div><div align="center">.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElIkNZ1tc5pVFf4DqzGSncwLympgn4AKDRwVFxW5ObCcGf8uuUWR6SR0oHDo8PsuMFBcXbhaLY3j64k6I_c1T47TUzTNFdj4EFEdfRp-xILYydHMAWbG5hQIrQwtC7OoZp-8srgCyjCQ/s1600-h/IMGP1240.JPG"><img id="BLOGGER_PHOTO_ID_5277281493942784578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElIkNZ1tc5pVFf4DqzGSncwLympgn4AKDRwVFxW5ObCcGf8uuUWR6SR0oHDo8PsuMFBcXbhaLY3j64k6I_c1T47TUzTNFdj4EFEdfRp-xILYydHMAWbG5hQIrQwtC7OoZp-8srgCyjCQ/s400/IMGP1240.JPG" border="0" /></a> Another big thank you to Christina and Lindsey for the sweet party favors (a Christmas CD and yummy candies!)<br /><div align="center"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vnuUDPVa59ZtA2cqkYG2YQVLC-dRb7NKeRpwo6op8nZVGgXVbZHX80F3OvmZeN_E6oCpR-V4sxIkSXG35QF2yGByDnb4klEQY8_P-ZQV1PRx1jF98uSZsSAl2RNS3D_HvKkWwIVR0Bk/s1600-h/IMGP1246.JPG"><img id="BLOGGER_PHOTO_ID_5277281243235108866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vnuUDPVa59ZtA2cqkYG2YQVLC-dRb7NKeRpwo6op8nZVGgXVbZHX80F3OvmZeN_E6oCpR-V4sxIkSXG35QF2yGByDnb4klEQY8_P-ZQV1PRx1jF98uSZsSAl2RNS3D_HvKkWwIVR0Bk/s400/IMGP1246.JPG" border="0" /></a> Drink (yes that's a great picture of one of them in my hand)<br /><br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SfWK9j86d0M_Jx7Ozvr5PPdYXhNw8c60KikbcvyVbOVfnzjNqo_CSYEBt3xizYWTidXg-9nRsSvubFs40rs-zXVXoQZspIAp2elXJj45F3rxIWJuGT3P1uVSK-gpRN8tBPCcZmbKENE/s1600-h/IMGP1243.JPG"><img id="BLOGGER_PHOTO_ID_5277281233439873410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 242px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SfWK9j86d0M_Jx7Ozvr5PPdYXhNw8c60KikbcvyVbOVfnzjNqo_CSYEBt3xizYWTidXg-9nRsSvubFs40rs-zXVXoQZspIAp2elXJj45F3rxIWJuGT3P1uVSK-gpRN8tBPCcZmbKENE/s400/IMGP1243.JPG" border="0" /></a><strong><span style="font-size:130%;">CHEESE BALLS</span></strong></div><div align="left"><br />Makes three 6-inch <span class="blsp-spelling-error" id="SPELLING_ERROR_0">cheeseballs</span>; serves 8 to 10 and all ingredients(except the veggie <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chipes</span> - Target) were purchased at Crest (awesome grocery store).</div><div align="left"><br />BASE RECIPE:<br />1/2 cup (1 stick) unsalted butter, softened<br />3 packages cream cheese (8 ounces each)<br />2 tablespoons fresh lemon juice<br />1/2 teaspoon Worcestershire sauce<br />5 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">TBLS</span> hot sauce (such as Tabasco)<br />1/2 teaspoon coarse salt<br />1/4 teaspoon freshly ground white pepper </div><div align="left"><br />CHEDDAR AND CRANBERRY:<br />8 ounces sharp orange cheddar cheese, finely shredded<br />2 tablespoons store-bought chutney(jam and jelly section at store)<br />3/4 cup dried cranberries, finely chopped<br />Water crackers, for serving </div><div align="left"><br />ROQUEFORT AND WALNUT:<br />6 ounces Roquefort cheese<br />1 shallot, minced (about 1 tablespoon)<br />2 teaspoons brandy (optional)<br />1 cup toasted walnuts, coarsely chopped<br />Vegetable chips (such as Terra Chips Sweets & Beets), for serving </div><div align="left"><br />GOAT CHEESE AND SCALLIONS:<br />8 ounces goat cheese<br />2 tablespoons finely chopped scallions<br />1/3 cup fresh curly-leaf parsley, finely chopped<br />1 English cucumber, cut into 1/8-inch-thick slices, for serving<br /><br /><strong><span style="font-size:130%;">Grown up Ham and Cheese Sandwich bites</span></strong></div><div align="left"><br />Ingredients<br />1/2 cup water<br />3 tablespoons cider vinegar<br />1 1/2 tablespoons brown sugar<br />1/2 small red onion, very thinly sliced<br />8 slices thin white bread , recommended: <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Pepperidge</span> Farm<br />Extra-virgin olive oil<br />1 large or 2 small green apples<br />4 to 6 ounces aged Gouda<br />1 tablespoon Dijon or whole grain mustard, apple butter or chutney<br />1/2 bunch watercress<br />8 thin slices prosciutto<br />Freshly cracked black pepper<br />Directions:<br />Preheat the oven to 400 degrees F.<br />Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.<br />Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.<br />To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.<br />Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.<br />Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel</div><div align="left"></div><div align="left">Meatballs</div><div align="left"></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0GGVq8qRWEcgLF_mAscxcYCSHNabOpH49YfFq8Uiv4wAz1KJkrlerVaYb5jLO1X7RhOuI56USfqQ4FOIhhBlLElwOMeqQCZozJg3WDquHGrBo2KlWZGmPPPBIQjh1L9xLliMXv-i68c/s1600-h/IMGP1244.JPG"><img id="BLOGGER_PHOTO_ID_5277281230096568642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0GGVq8qRWEcgLF_mAscxcYCSHNabOpH49YfFq8Uiv4wAz1KJkrlerVaYb5jLO1X7RhOuI56USfqQ4FOIhhBlLElwOMeqQCZozJg3WDquHGrBo2KlWZGmPPPBIQjh1L9xLliMXv-i68c/s400/IMGP1244.JPG" border="0" /></a><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9qFsJM6kHzJd54iyltoE0hiSwYJQJCSkyn8PB8O8ken3cfytNENzZwJqUvRxVvFj-Um4CcOpeY_RPUgvQGUZIdkQtcUT5dFYuBn6chHpxBapw7j7AGpG9-qTj3evze_UI-NUhfxCG_Q/s1600-h/IMGP1247.JPG"><img id="BLOGGER_PHOTO_ID_5277281224245636402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9qFsJM6kHzJd54iyltoE0hiSwYJQJCSkyn8PB8O8ken3cfytNENzZwJqUvRxVvFj-Um4CcOpeY_RPUgvQGUZIdkQtcUT5dFYuBn6chHpxBapw7j7AGpG9-qTj3evze_UI-NUhfxCG_Q/s400/IMGP1247.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gwd5oPEi-8Rtc6_g5vELxsgvuesT128IX8SjVRgDZ0ctZSeNgW_GGl8nGegQFKqLhjfMh4CcgtB0Amq9wh-S7_lu8pprssGE9d_8Of7r0N0JZEYckcqwJIs-eyVwqwBctSZGdX05wEM/s1600-h/IMGP1248.JPG"><img id="BLOGGER_PHOTO_ID_5277281221669182322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gwd5oPEi-8Rtc6_g5vELxsgvuesT128IX8SjVRgDZ0ctZSeNgW_GGl8nGegQFKqLhjfMh4CcgtB0Amq9wh-S7_lu8pprssGE9d_8Of7r0N0JZEYckcqwJIs-eyVwqwBctSZGdX05wEM/s400/IMGP1248.JPG" border="0" /></a><br /><strong><span style="font-size:130%;">CHRISTMAS SALAD</span></strong><br /><br />Chopped romaine lettuce and torn spinach leaves<br />dried cranberries<br />chopped red pear<br />feta cheese<br />pecans<br /><br />For the pecans...melt a little butter in a saucepan, add the pecans and just enough brown sugar to lightly coat them. Cook for 2-3 minutes on medium to medium high stirring almost constantly, just until they are well coated and are starting to get caramelized. D<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_4">ressing</span>...Newman's Own Family Recipe Italian with sugar in it<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFlGx3zYFVFDk9DhZzCn_MFzJ4rcu9GEWlQeWQsVzbKtAw0OsLGUIi7hutC8et2k0BATMEWLtOgzSArqFJvAwqP1qZyrY3buNcIjrJ6EpaBBwgvG8LJSjjrHkiy5mRepGmk1G_QW__FI/s1600-h/IMGP1250.JPG"><img id="BLOGGER_PHOTO_ID_5277280666200254882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFlGx3zYFVFDk9DhZzCn_MFzJ4rcu9GEWlQeWQsVzbKtAw0OsLGUIi7hutC8et2k0BATMEWLtOgzSArqFJvAwqP1qZyrY3buNcIjrJ6EpaBBwgvG8LJSjjrHkiy5mRepGmk1G_QW__FI/s400/IMGP1250.JPG" border="0" /></a> <strong><span style="font-size:130%;">SWEET & SAVORY SWEET POTATOES </span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong><span style="font-size:130%;"></span></strong></div><div align="left"><span style="font-size:130%;"><span style="font-size:100%;">Scalloped Sweet Potatoes with Blue Cheese and Pecans</span><br /><span style="font-size:100%;">Serves: 4 to 6 servings<br />2 cups heavy cream </span><br /><span style="font-size:100%;">3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick (I used a mandolin slicer)</span><br /><span style="font-size:100%;">Salt and freshly ground black pepper</span><br /><span style="font-size:100%;">Generous sprinkling of crumbled blue cheese</span><br /><span style="font-size:100%;">Generous handful of chopped pecans (about 1/2 c. total)<br />Preheat oven to 375 degrees F.<br />In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream and season with salt and pepper. Sprinkle on a small bit of blue cheese and pecans. Repeat with the remaining potatoes, cream, and salt and pepper to form 9 or 10 layers, adding the blue cheese and pecans only every 3 layers.<br />Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.<br /></span><br /><span style="font-size:100%;">Scalloped Sweet Potatoes with Pecan Marshmallow Streusel</span><br /><span style="font-size:100%;">Serves: 4 to 6 servings<br />2 cups heavy cream </span><br /><span style="font-size:100%;">1-1.5 tsp pumpkin pie spice or other holiday spices</span><br /><span style="font-size:100%;">3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick </span><br /><span style="font-size:100%;">For the Streusel:</span><br /><span style="font-size:100%;">1 stick butter, softened</span><br /><span style="font-size:100%;">about 1/3 c. flour</span><br /><span style="font-size:100%;">about 1/3 c. brown sugar</span><br /><span style="font-size:100%;">1/c chopped pecans</span><br /><span style="font-size:100%;">1/2 c. or more mini marshmallows<br />Preheat oven to 375 degrees F.<br />Whisk together cream and pumpkin pie spice until smooth.<br />In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture. Repeat with the remaining potatoes and cream to form 10 layers.<br />Cover and bake for 30 minutes, remove cover and continue baking for 20 minutes.<br />Meanwhile, prepare the streusel by mixing the butter, flour and sugar with a fork until crumbly, adjust flour and sugar if necessary. Add pecans and marshmallows.<br />When the potatoes come out of the oven, sprinkle with streusel to form an even layer and return to oven for an additional 10-20 minutes, or until streusel is melted and lightly browned and potatoes have softened.</span><br /></span><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcpl5VFNz0iUu6OZOcvO12V7J0jDA1qaRWtbw1wTzZ1fnOW5V5ye9UNs7HefARDrMVUZwCsfr3QFAdW49S9nOxO1PGB1NEBj2NUzj5ENMf2kTKaQ-L8TkAQicO2bS1mwhCh8t36FuJBY/s1600-h/IMGP1252.JPG"><img id="BLOGGER_PHOTO_ID_5277280658035264658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcpl5VFNz0iUu6OZOcvO12V7J0jDA1qaRWtbw1wTzZ1fnOW5V5ye9UNs7HefARDrMVUZwCsfr3QFAdW49S9nOxO1PGB1NEBj2NUzj5ENMf2kTKaQ-L8TkAQicO2bS1mwhCh8t36FuJBY/s400/IMGP1252.JPG" border="0" /></a> <strong><span style="font-size:130%;">PERKEDEL KENTANG ( Potatoes Cake)</span></strong><br /><br /><br />Ingredients :<br /><br />2 pounds baking potatoes, boil & mashed<br />1 1/2 tsps salt<br />2 tsps ground coriander1/2 tsps freshly ground pepper<br />1/8 teaspoon nutmeg<br />1 large egg<br />2 tablespoons oil, plus more for deep frying<br />4 shallots, finely chopped<br />2 garlic cloves, minced<br />1/2 pound ground beef<br /><br />Directions ;<br /><br />Mix together the mashed potatoes, 1 teaspoon of of the salt, half the pepper, the coriander, nutmeg and egg.<br />Preheat a wok until hot, add 2 tablespoons of the oil, the shallots & garlic ;saute until soft, add beef & stir to break up clumps: brown until meat is no longer red, about 2 minutes.<br />Season with remaining salt& pepper cool.<br />Combine the meat with the potato mixture. Form into the 16 balls and flatten them into cakes 2 inches round by 1 inch thinck.<br />Pour 2 inches of oil into a preheated wok. Heat to 365 degrees.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ4B_-k7HIT7L6qsn1YuJjhfU2AQxn_OR13uOG5GkL1kDtlsd83xaupveiycb862yBl8clFcjhpvnQpBx1FwNN95m_0Prbrqt87jBjkcL3gQH6Gw-gvnRMmuSq2yMHIG4nVkvywmPCOA/s1600-h/IMGP1253.JPG"><img id="BLOGGER_PHOTO_ID_5277280648473097698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ4B_-k7HIT7L6qsn1YuJjhfU2AQxn_OR13uOG5GkL1kDtlsd83xaupveiycb862yBl8clFcjhpvnQpBx1FwNN95m_0Prbrqt87jBjkcL3gQH6Gw-gvnRMmuSq2yMHIG4nVkvywmPCOA/s400/IMGP1253.JPG" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgHZ72RCNHoYyLC3pJi5GQfZ2XnqvLIlNDcKtpDXMczBJ9NWGmEvUAObjPui7g2v7QON7HIH8js7YfPIh9oQjbhDLaKP9qGAKi3W6qQGx7l5vGTdXVQ9GKuMwOR0ob3s-7T8r4IgR4xU/s1600-h/IMGP1260.JPG"><img id="BLOGGER_PHOTO_ID_5277280647242356386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 298px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgHZ72RCNHoYyLC3pJi5GQfZ2XnqvLIlNDcKtpDXMczBJ9NWGmEvUAObjPui7g2v7QON7HIH8js7YfPIh9oQjbhDLaKP9qGAKi3W6qQGx7l5vGTdXVQ9GKuMwOR0ob3s-7T8r4IgR4xU/s400/IMGP1260.JPG" border="0" /></a><strong><span style="font-size:130%;">WHITE CHOCOLATE MINT MOUSSE</span></strong> </div><div></div><div>Ingredients<br />9 ounces white chocolate, broken into small pieces<br />1 cup heavy cream<br />*1 egg white<br />1/4 teaspoon peppermint extract (I use <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Boyajiain</span> natural peppermint flavour)<br />6 fresh mint leaves, optional<br />Directions<br />Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.<br />In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.<br />Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.<br />Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.<br /><br /><strong><span style="font-size:130%;">PEPPERMINT BARK</span></strong></div><div></div><div>12 oz white chocolate baking bar</div><div>1/2 c crushed candy cane</div><div>1/4 -1/2 tsp peppermint extract</div><div>Directions:</div><div>Melt chocolate over double boiler, add peppermint and candy canes, stir, pour into 9x13 (lined with wax paper). <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Refridgerate</span> 45 min than crack into pieces like brittle<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaShb5p9PocSZoyBY_ObCcUHitdwO8EOAsDPDJzHW7WX7gLrUzb_hkZFYUanJRjIttsmkAMMsblIEcTDc0OdJP59dNCZCu5uPCcnJa7rht7uXWEdswGGwpAOovihyLQWbTfmYPAiqFNI/s1600-h/IMGP1257.JPG"><img id="BLOGGER_PHOTO_ID_5277280640622282226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaShb5p9PocSZoyBY_ObCcUHitdwO8EOAsDPDJzHW7WX7gLrUzb_hkZFYUanJRjIttsmkAMMsblIEcTDc0OdJP59dNCZCu5uPCcnJa7rht7uXWEdswGGwpAOovihyLQWbTfmYPAiqFNI/s400/IMGP1257.JPG" border="0" /></a></div><div><strong><span style="font-size:130%;">RASPBERRY TIRAMISU</span></strong></div><div><br />1 cup seedless raspberry <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">jam</a><br />6 tablespoons orange liqueur (recommended: Grand Marnier) or orange juice<br />1 pound mascarpone <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">cheese</a>, at room temperature<br />1 cup whipping cream<br />1/4 cup sugar<br />1 teaspoon pure vanilla extract<br />28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces<br />3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)<br />Confectioners' sugar, for serving<br />Directions<br />Stir the jam and 4 tablespoons of the orange liqueur (or oj) in a small bowl to blend.<br />Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.<br />Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.<br />Dust with the confectioners' sugar and serve. </div><div></div><div><strong><span style="font-size:130%;">SWEET & <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">SPICY</span> WALNUTS<br /></span></strong><br />1/4 cup powdered sugar<br />1/8 teaspoon cayenne pepper<br />1/8 teaspoon <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">salt</a><br />4 ounces walnuts (about one heaping cup; don’t use pieces)<br />Directions<br />Preheat the oven to 350 degrees F.<br />In a medium sized bowl, mix together the sugar, cayenne and salt.<br />Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving<br /><br /><br /><div></div></div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5696277916482746678.post-22915994951135200282008-11-16T14:14:00.007-06:002008-11-18T13:24:22.731-06:00November Dinner<div align="center">Thanks so much to our fabulous hostesses!!! The night was breathtaking, from the ambiance (tea lights every where, a chandelier hanging, and lights in the backyard) to the food (I was SO excited to get to taste truffles!!). Thanks for all your hard work!</div><div align="center">.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbltIwHgOO9rXcxhsVmW11Xe-PhgxZGaBErADN3z-q6AyRfeZ3oq4FqET34hqkzxwPqjrDXGH_LMwLDHx6_DMEuIPaXSFD0aKPCS-1WumeWGbTqtX4_lY1UE6b6M236jrwzz2_UxbnJXs/s1600-h/DSC_6241.JPG"><img id="BLOGGER_PHOTO_ID_5269352926671345202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbltIwHgOO9rXcxhsVmW11Xe-PhgxZGaBErADN3z-q6AyRfeZ3oq4FqET34hqkzxwPqjrDXGH_LMwLDHx6_DMEuIPaXSFD0aKPCS-1WumeWGbTqtX4_lY1UE6b6M236jrwzz2_UxbnJXs/s400/DSC_6241.JPG" border="0" /></a> Hostesses: Jennifer, Laura and Holly</div><div align="center"><br /></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyNf1XeYOYpauZvDWPWFzEskgTIjjckXB-QUvgZshkTnLn8NYU07J0zH0fSvyaBmypYS0Ur-YO3nkLuUYMTiKmb7-rfY84xnuks40kVEnQxPT9L29gHEMEx8AWwJ8FHJj9e8_t3LVSZI/s1600-h/DSC_6239.JPG"><img id="BLOGGER_PHOTO_ID_5269352920541300594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyNf1XeYOYpauZvDWPWFzEskgTIjjckXB-QUvgZshkTnLn8NYU07J0zH0fSvyaBmypYS0Ur-YO3nkLuUYMTiKmb7-rfY84xnuks40kVEnQxPT9L29gHEMEx8AWwJ8FHJj9e8_t3LVSZI/s400/DSC_6239.JPG" border="0" /></a>...and we can't forget Jillian! Thanks for joining in on the fun!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYw4v2nYFJeJ0LG2Sw0CDS6j1y2Du-Blq5cW56TeCj-xYVT9rw1LL-4dfmWstJWDlgGhnsBCcgaIo-dW-ftXXiQHJzoSWyABwvoRmmJ3F0CcckH8EduUwCUewsIa1e-vJ5H295RRY7hE/s1600-h/DSC_6219.JPG"><img id="BLOGGER_PHOTO_ID_5269352908277056866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYw4v2nYFJeJ0LG2Sw0CDS6j1y2Du-Blq5cW56TeCj-xYVT9rw1LL-4dfmWstJWDlgGhnsBCcgaIo-dW-ftXXiQHJzoSWyABwvoRmmJ3F0CcckH8EduUwCUewsIa1e-vJ5H295RRY7hE/s400/DSC_6219.JPG" border="0" /></a> The back patio, for drinks and appetizers<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NSPYlCsshyphenhyphenuTjE_GsGruR6-vD90D6F9QaSUF9oHkF65uwgphrqkEsvMrrTdxt9gfsa7L2L51GbquXSL4ze9w4N3t-fjAvrWxE7uMlzgSL22ahKvCXBFPxBDpMB37-5Bnz2fPzrPmK58/s1600-h/DSC_6237.JPG"><img id="BLOGGER_PHOTO_ID_5269352894946064018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NSPYlCsshyphenhyphenuTjE_GsGruR6-vD90D6F9QaSUF9oHkF65uwgphrqkEsvMrrTdxt9gfsa7L2L51GbquXSL4ze9w4N3t-fjAvrWxE7uMlzgSL22ahKvCXBFPxBDpMB37-5Bnz2fPzrPmK58/s400/DSC_6237.JPG" border="0" /></a><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-x36kacJp5kwDRnbjiVnCiBFw_vrTsduwOlGvvIcOaLGPXabD5rpfwFXycoku1lYZhnH6Hv_a0ivmxG2gW27njEoVO4h0VOq6Z2c-zL011h_Bpc4tGnjlX7HTdOdM4l71yoxhmfNRack/s1600-h/DSC_6226.JPG"><img id="BLOGGER_PHOTO_ID_5269352890157832418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-x36kacJp5kwDRnbjiVnCiBFw_vrTsduwOlGvvIcOaLGPXabD5rpfwFXycoku1lYZhnH6Hv_a0ivmxG2gW27njEoVO4h0VOq6Z2c-zL011h_Bpc4tGnjlX7HTdOdM4l71yoxhmfNRack/s400/DSC_6226.JPG" border="0" /></a><strong><span style="font-size:130%;">Italian Bellini's</span></strong> </div><div align="left"></div><div align="left"></div><div align="left">sparkling grape juice</div><div align="left">peach nectar</div><div align="left"></div><div align="left">Pour equal parts (chilled) of each into glass. </div><div align="left">And that is it! </div><div align="left"></div><div align="left"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAXoHyZqEhejAoiOIiVGTx46erqPMAbAH65VL0_yrpmOiGGNKsrDgbvYFUatbMVzFNq0yYTsf9zbcC3_3B2NyuL4WNPg160AbK7BgoMDLy-LlANXC8T48Mr5UDU93ntR2-KRKFJSmwyI/s1600-h/DSC_6221.JPG"><img id="BLOGGER_PHOTO_ID_5269352152075359570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAXoHyZqEhejAoiOIiVGTx46erqPMAbAH65VL0_yrpmOiGGNKsrDgbvYFUatbMVzFNq0yYTsf9zbcC3_3B2NyuL4WNPg160AbK7BgoMDLy-LlANXC8T48Mr5UDU93ntR2-KRKFJSmwyI/s400/DSC_6221.JPG" border="0" /></a> <strong><span style="font-size:130%;">Truffled Popcorn</span></strong></div><div align="left"><strong><span style="font-size:130%;">.</span></strong></div><div align="left"></div><div align="left">pop some light or non buttered popcorn and drizzle with white truffle oil. (you can purchase oil at crest or the gourmet gallery)<br /><br /><br /><br /><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzzvnhg4QSOtdV4Cb-mOUOSQtWHKE0IXLYdufamB1NeEMLkWz7FA3D4wSW-SoldFQVldfIv7Zp1mF9sBtkfLL4SCLMzTTK4XsUHD92F4lPePacH09y6tqcdBZfkyXzCR7hqbK2upd7-0/s1600-h/DSC_6213.JPG"><img id="BLOGGER_PHOTO_ID_5269352150068973346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzzvnhg4QSOtdV4Cb-mOUOSQtWHKE0IXLYdufamB1NeEMLkWz7FA3D4wSW-SoldFQVldfIv7Zp1mF9sBtkfLL4SCLMzTTK4XsUHD92F4lPePacH09y6tqcdBZfkyXzCR7hqbK2upd7-0/s400/DSC_6213.JPG" border="0" /></a> <strong><span style="font-size:130%;">Tomato Pesto Bruschetta</span></strong><br /><br />Pesto<br />14 slices 1/2" thick bruschetta bread<br />14 slices of ball mozerella cheese<br />14 slices of Roman Tomato<br />basil leaves<br /><br /><br />14 slices of french bread toasted in 375 oven for about 7 minutes. Then take out and brush with any pesto. layer on one cheese per slice of bread and then put in the 375 oven till cheese is melted. Pull out of oven and layer on with one tomato slice and top with basil leaves. And serve warm.<br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6j2pEO-_eSvSoCCRNsfB2sBQH4S7Hgymn0SgfVJurusZZrKZKoOiKeqO0CcOYSj2glnrhvO32Wrw8SrhQAm-0FFCaLY1kzrSqP7HffRlEqaNEn_LLrkbpTMwPL2HJNj5rTHFggIX6xs/s1600-h/DSC_6210.JPG"><img id="BLOGGER_PHOTO_ID_5269352138370612130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6j2pEO-_eSvSoCCRNsfB2sBQH4S7Hgymn0SgfVJurusZZrKZKoOiKeqO0CcOYSj2glnrhvO32Wrw8SrhQAm-0FFCaLY1kzrSqP7HffRlEqaNEn_LLrkbpTMwPL2HJNj5rTHFggIX6xs/s400/DSC_6210.JPG" border="0" /></a> <strong><span style="font-size:130%;">Herb Oil for Dipping Bread</span></strong></div><div align="left"><strong><span style="font-size:130%;">.</span></strong></div><div align="left"><strong><span style="font-size:130%;"></span></strong></div><div align="left"></div><div align="left">1 tsp crushed red pepper</div><div align="left">1 tsp ground black pepper</div><div align="left">1 tsp dried oregano</div><div align="left">1 tsp dried rosemary</div><div align="left">1 tsp dried basil</div><div align="left">1 tsp dried parsley</div><div align="left">1 tsp granulated garlic</div><div align="left">1 tsp minced garlic</div><div align="left">1 tsp kosher salt</div><div align="left">1/4 cup extra virgin olive oil</div><div align="left"></div><div align="left">combine all dry ingredients and add wet ingredients as serving.</div><div align="left"><br /><strong><span style="font-size:130%;">Caesar Salad Dressing</span></strong> </div><div align="left">(this is the recipe I MADE, but it spilled in my car so it wasn't served)</div><div align="left">.</div><div align="left"></div><div align="left"></div><div align="left">1 clove garlic chopped finely</div><div align="left">1/3 cup extra virgin olive oil</div><div align="left">8 anchovy fillets, chopped</div><div align="left">1 1/2 T Worcestershire Sauce</div><div align="left">1/3 tsp dry mustard</div><div align="left">5-6 sun-dried tomatoes, chopped finely</div><div align="left">Freshly ground pepper, to taste</div><div align="left">Juice of 1 lemon</div><div align="left">1 "coddled" Egg (1 minute in boiling water, then cooled, peeled and added in entirety)</div><div align="left">Mix all ingredients and chill.<br /><br /></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqe4GWcHbeLUOtDIYH2iUv1-Vv6p1BTLMOj21NOwzIOaKklE1OXuxtTP3y32tiC2hWqTclOnXBwBRizgjt3EgjAlgxvKfOYqDaQHTKbuXI8jhsv0aEecftlCkIjc-Hy8usLUL4CJLrbs/s1600-h/DSC_6228.JPG"><img id="BLOGGER_PHOTO_ID_5269352136784781954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqe4GWcHbeLUOtDIYH2iUv1-Vv6p1BTLMOj21NOwzIOaKklE1OXuxtTP3y32tiC2hWqTclOnXBwBRizgjt3EgjAlgxvKfOYqDaQHTKbuXI8jhsv0aEecftlCkIjc-Hy8usLUL4CJLrbs/s400/DSC_6228.JPG" border="0" /></a><br /><strong><span style="font-size:130%;">Butternut Squash Pasta Sauce</span></strong></div><strong><span style="font-size:130%;"></span></strong><div align="left"><br /><br />1 medium <a href="http://www.recipezaar.com/library/getentry.zsp?id=131">butternut squash</a> (about 1 1/2 pounds)<br />1 tablespoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=495">olive oil</a><br />1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=342">dried rubbed sage</a><br />coarse salt and pepper<br />5 <a href="http://www.recipezaar.com/library/getentry.zsp?id=165">garlic cloves</a>, peel on<br />1 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=445">half-and-half</a><br /><a href="http://www.recipezaar.com/library/getentry.zsp?id=273">pasta</a>, for serving (I use Pappardelle)<br />Shave grated gouda cheese, cooked and crumbled bacon (for the top)<br /><br />Preheat oven to 375. Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.<br /><br />Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.<br /><br />Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below).<br /><br />Cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings. Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves.<br /></div><div align="left">To Freeze: Cool sauce to room temperature to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary. </div><div align="left">.</div><div align="left"></div><div align="left"></div><div align="left"><strong><span style="font-size:130%;">Winter Vegetables</span><br /></strong><br />-yellow squash<br />-zuccini<br />-bread crumbs (you can make your own or use store-bought)<br />-oregano<br />-thyme<br />-rubbed sage<br />-garlic salt<br />-parmesan cheese<br />-olive oil<br />-butter<br />Cut the vegetables into rounds. Add about 1 T. olive oil into frying pan. Add to oil the herbs (personal preference on exact amount) until fragrant. Add the vegetables and sauté for a few minutes. Then sprinkle the bread crumbs, parmesan cheese, garlic salt, and about 1 t. butter on top. Toss and continue to sauté. Then repeat process above so that the vegetables have a good coating of crumbs as they cook. Salt and pepper to taste.<br /><br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAsEqH9l1L66jwlWOwT49gCeYkSRN9q7W2KPnVPR45YHU9uTBTy9HlhH5d6VnhWtC7YfLCi2w_ohhCFtl30_m3slke9qtW-uYMnl5mH7NvW0lb6mWhJ10SXvNAd6gSL3ptdB0f1ig0a4/s1600-h/DSC_6230.JPG"><img id="BLOGGER_PHOTO_ID_5269352126799342882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 265px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAsEqH9l1L66jwlWOwT49gCeYkSRN9q7W2KPnVPR45YHU9uTBTy9HlhH5d6VnhWtC7YfLCi2w_ohhCFtl30_m3slke9qtW-uYMnl5mH7NvW0lb6mWhJ10SXvNAd6gSL3ptdB0f1ig0a4/s400/DSC_6230.JPG" border="0" /></a> <strong><span style="font-size:130%;">Chocolate Hazelnut Gelato</span></strong><br /><strong><span style="font-size:130%;">.</span></strong><br /><br />2 cups whole milk<br />1 cup heavy cream<br />1/2 cup sugar, plus 1/4 cup<br />4 egg yokes<br />1/2 tsp vanilla extract<br />1/2 cup chocolate-hazelnut spread (recommended: Nutella)<br />.<br /><br />In a saucepan combine the milk, cream and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yokes with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixtures into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.<br />.<br /><br /><strong><span style="font-size:130%;">Gingered Candied Orange</span></strong><br />.<br /><br />Section Section an orange and make sure, with out tearing the orange, most of the white part (pith) is peeled off. Leave the orange out to dry for about 4-5 hours to get a hard shell.<br /><br />Take 1 part water to 1 part sugar, add one teaspoon of vinegar, and put cut pieces of ginger in the mixture. Lay out aluminum foil to lay on after the dipping. Heat to soft crack stage and then dip the whole orange or half the orange in the sugar mixture and let harden on the foil. Garnish with candied orange peels After peeling the orange cut peel into thin strips and boil in a mixutre of 1 part sugar and 1 part water but don't come to the crack stage. Stay before th soft ball stage. You can also dip these these in melted chocolate after drying from being candied.<br />.<br /></p><p><strong><span style="font-size:130%;">Strawberry and Brie Bruschetta</span></strong></p><strong><span style="font-size:130%;"></span><p><br /></strong>12 slices French <a class="EC_kLink" id="EC_KonaLink0" style="TEXT-DECORATION: underline! important" href="http://www.recipegoldmine.com/breadflat/strawberry-brie-bruschetta.html#" target="_blank">bread</a>, cut 1/2 inch thick</p><p>1/3 cup butter, softened</p><p>1/3 cup packed <a class="EC_kLink" id="EC_KonaLink1" style="TEXT-DECORATION: underline! important" href="http://www.recipegoldmine.com/breadflat/strawberry-brie-bruschetta.html#" target="_blank">brown sugar</a></p><p>2 teaspoons ground cinnamon</p><p>12 slices (about 12 ounces) <a class="EC_kLink" id="EC_KonaLink2" style="TEXT-DECORATION: underline! important" href="http://www.recipegoldmine.com/breadflat/strawberry-brie-bruschetta.html#" target="_blank">Brie</a> cheese</p><p>1 1/2 pounds (about 4 to 5 cups) sliced stemmed California strawberries</p><p>1/2 <a class="EC_kLink" id="EC_KonaLink3" style="TEXT-DECORATION: underline! important" href="http://www.recipegoldmine.com/breadflat/strawberry-brie-bruschetta.html#" target="_blank">teaspoon vanilla</a> extract</p><p>1 cup sliced almonds, toasted</p><p>Heat oven to 375 degrees F.Spread 1 side of each bread slice with butter; arrange, butter side up, on large <a class="EC_kLink" id="EC_KonaLink4" style="TEXT-DECORATION: underline! important" href="http://www.recipegoldmine.com/breadflat/strawberry-brie-bruschetta.html#" target="_blank">baking sheet</a>.In small bowl, combine sugar and <a class="EC_kLink" id="EC_KonaLink5" style="TEXT-DECORATION: underline! important" href="http://www.recipegoldmine.com/breadflat/strawberry-brie-bruschetta.html#" target="_blank">cinnamon</a>; sprinkle 1 teaspoon over each slice of bread. Reserve remaining sugar mixture. Toast bread in oven for 5 minutes. Remove from oven. Top each with 1 slice cheese; return to oven. Bake an additional 4 to 6 minutes or until cheese is melted.Meanwhile, in large bowl, combine strawberries, vanilla extract and remaining sugar mixture; toss lightly.Place two <a class="EC_kLink" id="EC_KonaLink6" style="TEXT-DECORATION: underline! important" href="http://www.recipegoldmine.com/breadflat/strawberry-brie-bruschetta.html#" target="_blank">bruschetta</a> on each serving plate. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds. Serve immediately.Makes 6 servingsTip: To toast almonds, spread in even layer on baking sheet. Bake in 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning</p><p>.<br /><strong><span style="font-size:130%;">Truffles </span></strong><br /><br />1/4 cup heavy whipping cream<br />2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli)<br />6 tablespoons unsalted butter, cut into small pieces<br />1/3 cup Ghirardelli unsweetened cocoaa<br />few drops of any flavoring, chopped nut of any kind, or unsweetened baking chocolate powder.<br />.<br /><br />In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. At this pointRemove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.Yield: 30 truffles </p>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5696277916482746678.post-78544211402728056202008-10-20T13:17:00.004-05:002008-10-20T13:47:35.594-05:00October DinnerAnother FABULOUS night with our Culinary Crew. Hostesses Jennifer Roberts, Bekah Lee and Arie Crane treated us with an autumn feast! Does anyone else TOTALLY look forward to these nights!!! Ladies it was amazing! (but you did escape without a picture of the 3 of you together)<br />.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZi0T2vK7dSqUp5JrI-1pIlrE8H_ZPEgNySf3RyZDbGohwa92-ppB8W8ZmDr0-0RRzA0l-G162PuK8Eh-_5h8zIvxJ8Tw-z7PQ1R5IApAKNJ4doaysfSC7K_MuctzwxCye7bU22C0wf0/s1600-h/IMG_7028.jpg"><img id="BLOGGER_PHOTO_ID_5259304831583573458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZi0T2vK7dSqUp5JrI-1pIlrE8H_ZPEgNySf3RyZDbGohwa92-ppB8W8ZmDr0-0RRzA0l-G162PuK8Eh-_5h8zIvxJ8Tw-z7PQ1R5IApAKNJ4doaysfSC7K_MuctzwxCye7bU22C0wf0/s400/IMG_7028.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVpAWGXpZiQEvJOL5Fza1j5sLz69JLGA4regjV9fABU29KZjxKe9OyfsGPSJIlWGZ-JM4MnNCL8qeqaN1POF-GEpehkkG8b5sN9vRTBzq4vEFNhU2MWFYySeiOzWwV2ZMEI7XDAW8kEc/s1600-h/IMG_7030.jpg"><img id="BLOGGER_PHOTO_ID_5259304853147389810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVpAWGXpZiQEvJOL5Fza1j5sLz69JLGA4regjV9fABU29KZjxKe9OyfsGPSJIlWGZ-JM4MnNCL8qeqaN1POF-GEpehkkG8b5sN9vRTBzq4vEFNhU2MWFYySeiOzWwV2ZMEI7XDAW8kEc/s400/IMG_7030.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteLe7kXNLf1Vfv4d-ph1znvVT2ImEAbT6vkis3ic8q87a0MQKqiYCa0WZk2GeqXqfnP-dTjw9pweHjXcTeKzaCD55Qv7cZy4-n7olHwCLi82AMyRCBSwpv0U2VlJ9RUbb_jtjYYoD8iY/s1600-h/IMG_7020.jpg"><img id="BLOGGER_PHOTO_ID_5259304865366453298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteLe7kXNLf1Vfv4d-ph1znvVT2ImEAbT6vkis3ic8q87a0MQKqiYCa0WZk2GeqXqfnP-dTjw9pweHjXcTeKzaCD55Qv7cZy4-n7olHwCLi82AMyRCBSwpv0U2VlJ9RUbb_jtjYYoD8iY/s400/IMG_7020.jpg" border="0" /></a> <span style="font-size:130%;"><strong>Blood Orange Spritzers w/Pomegranate Sugar<br /></strong></span>2 ¼ cups cold freshly squeezed, frozen, or bottled blood-orange juice<br />2 bottles cold ginger ale<br />Pomegranate rimming sugar<br /><br />Dampen a new, clean sponge and place on level surface. First, place top of goblets onto sponge and then dip them in the sugar. (Note from CCrew: Recipe recommended that we let them dry for ½ hour to 1 hour; now, we feel we would do these just before serving so sugar does not get so hard.)<br /><br />Pour 3 tablespoons juice into each goblet, and top off with ginger ale. Makes 12.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEU04XKQ_bv4Hk3lnrXisRgMgH_lcC8UP35Lc6IkyQCCZOoGmLZxZO0B3IV69te4AP_oSh2wdmZV9BYuKVQQLI8sPfukxBjGWoBs3TDzIQhY5rTiV4dZf0UqgpJeS4Q_ZHD-flB7ahG8/s1600-h/IMG_7021.jpg"><img id="BLOGGER_PHOTO_ID_5259304868899070210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEU04XKQ_bv4Hk3lnrXisRgMgH_lcC8UP35Lc6IkyQCCZOoGmLZxZO0B3IV69te4AP_oSh2wdmZV9BYuKVQQLI8sPfukxBjGWoBs3TDzIQhY5rTiV4dZf0UqgpJeS4Q_ZHD-flB7ahG8/s400/IMG_7021.jpg" border="0" /></a> <strong><span style="font-size:130%;">Apricot-Cranberry Brie en Croûte<br /></span></strong>½ pkg. puff pastry sheets<br />1 egg<br />1 Tablespoon water<br />½ cup apricot preserves (used Smuckers Simply Fruit)<br />½ cup dried cranberry, softened<br />1 (13.2 ounce) round Brie cheese<br />Butter or Entertaining crackers<br /><br />Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees. Mix egg and water.<br /><br />Unfold pastry sheet on lightly floured surgace. Roll into 14-inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries (and may add sliced almonds or chopped pecans if desired) over preserves. Top with cheese. Brush edge of circle with egg mixture. Bring all edges of puff pastry over edge of cheese (opposite sides over cheese). Trim remaining pastry. Press edges to seal. Place seam side down on baking sheet – lined with parchment paper. Decorate top with pastry scraps if desired. Brush with egg mixture. <br /><br />Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQaMzl_6mEhNVofdV3Htn-1jwQ31mAtiivTqUUhumvsKHsiGrMFfOWs4nLzmYLEPFSUY_QHjOai0blGm24sQgOsgRETSixRtS24vFGaFLXFI8fUfMldZxVZa86DuFd_zfJpHZ67jwo4w/s1600-h/IMG_7023.jpg"><img id="BLOGGER_PHOTO_ID_5259304875221921282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQaMzl_6mEhNVofdV3Htn-1jwQ31mAtiivTqUUhumvsKHsiGrMFfOWs4nLzmYLEPFSUY_QHjOai0blGm24sQgOsgRETSixRtS24vFGaFLXFI8fUfMldZxVZa86DuFd_zfJpHZ67jwo4w/s400/IMG_7023.jpg" border="0" /></a> <strong><span style="font-size:130%;">Smoked Salmon and Dill on Pumpernickel Squares</span></strong><br />8 ounces cream cheese, room temperature<br />3 ounces smoked salmon, cut into ½-inch pieces<br />1 bunch fresh dill, sprigs picked from stems<br />2-3 tablespoons heavy cream<br />Dash of Tabasco sauce<br />Loaf of small, hors d’oeuvres-size pumpernickel bread (or a regular-size loaf of pumpernickel, slices cut into 2-inch squares)<br />2 small radishes, sliced paper thin<br /><br />Place cream cheese, smoked salmon, all but ¼ cup of the dill sprigs, 2 tablespoons of cream, and Tabasco sauce in the bowl of a food processor fitted with the metal blade attachment. Blend until smooth and pink with green flecks of dill, adding the reserved tablespoon of cream if the spread seems very stiff.<br /><br />Chill spread for at least 30 minutes or up to 2 days. (If, when you removed the spread from the refrigerator, it is at first too stiff to pipe, let it sit at room temperature for about 10-15 minutes.<br /><br />Place spread in pastry bag fitted with a round, star or shell-shaped tip and pipe mixture onto pumpernickel squares. (A re-sealable plastic bag with a corner snipped off can also do the work of a pastry bag). <br /><br />Garnish hors d’oevres with one or two slices of radish and a sprig of dill. Makes about 30 hors d’oeuvres. Serves 8-10.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1h57EDjKeGXNIy-idZFUm_mSArEkyxCEqKdKbV7evcOI5r7VBGwrEgL0cHul0fSNO1xolCXr26cb9B48yKbPFqn9M0hNLb96oG8TyopYCD1aASymB5ttkMdJU7bFzFOwd0f1TyTeTqdU/s1600-h/IMG_7032.jpg"><img id="BLOGGER_PHOTO_ID_5259303430708449490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1h57EDjKeGXNIy-idZFUm_mSArEkyxCEqKdKbV7evcOI5r7VBGwrEgL0cHul0fSNO1xolCXr26cb9B48yKbPFqn9M0hNLb96oG8TyopYCD1aASymB5ttkMdJU7bFzFOwd0f1TyTeTqdU/s400/IMG_7032.jpg" border="0" /></a> <strong><span style="font-size:130%;">Bacon Wrapped Water Chestnuts</span></strong><br />2 lb. bacon, slices cut into 3 sections<br />3 cans drained water chestnuts<br /><br />Wrap a piece of bacon (which has been cut in thirds) around each water chestnut. Hold bacon together with a toothpick (or put fold on the bottom). Bake in a 325 degree oven for 45 minutes or until brown. Drain off grease. Mix:<br /><br />8 oz. Hellmann's mayonnaise<br />12 oz. chili sauce (we used ½ tsp. Spiracha Thai chili sauce- add to your liking)<br />2 c. brown sugar<br /> Pour over chestnuts. Bake again at 325 degrees for 45 minutes. Serve warm.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4HiU-DkqJ5Y_Y0Qlrh9NBmDxqU9U2gCqWm9VToU2xEFKae9MAokusvtUiM3x11UXbCbJfqmqrTrsdZUOad7EeU5c_u8admw2NnaGGy1ApR5Fi832G0pYihbdOBzp_9-F9sI08QLGbrs/s1600-h/IMG_7036.jpg"><img id="BLOGGER_PHOTO_ID_5259303439102784434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4HiU-DkqJ5Y_Y0Qlrh9NBmDxqU9U2gCqWm9VToU2xEFKae9MAokusvtUiM3x11UXbCbJfqmqrTrsdZUOad7EeU5c_u8admw2NnaGGy1ApR5Fi832G0pYihbdOBzp_9-F9sI08QLGbrs/s400/IMG_7036.jpg" border="0" /></a> <strong><span style="font-size:130%;">Pumpkin-Coconut Bisque</span></strong><br />2 tablespoons butter<br />1 cup chopped onion<br />3 garlic cloves, minced<br />3 cups canned solid pack pumpkin<br />2 1⁄2 cups canned low-salt chicken broth<br />1 tablespoon sugar<br />1⁄2 teaspoon ground allspice<br />1⁄4 teaspoon crushed red pepper<br />2 teaspoons fresh ginger<br />1⁄2 teaspoon salt<br />2 cups canned unsweetened coconut milk ( We preferred to use more to sweeten the soup – around 3.5 cups)<br />Ground nutmeg<br /> Melt butter in heavy large pot over medium heat. Add onion and garlic. Saute until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice, crushed red pepper, ginger and coconut milk. Bring to boil, reduce heat. Cover and simmer until flavors blend, about 30 minutes</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2SHOKayDcUnO1MB-GteF5FtuOTUvkwkOhsadacq-CoOu2sdg0D5nm4lddJ_q2HokZ4mHwOxLRurS39CEwOxz_-lH9T51HJ2lTiaB0bB-sqQxtk3gjJLNEwP0fpa4fV2A-FBRZDCLJ9I/s1600-h/IMG_7038.jpg"><img id="BLOGGER_PHOTO_ID_5259303446845402146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2SHOKayDcUnO1MB-GteF5FtuOTUvkwkOhsadacq-CoOu2sdg0D5nm4lddJ_q2HokZ4mHwOxLRurS39CEwOxz_-lH9T51HJ2lTiaB0bB-sqQxtk3gjJLNEwP0fpa4fV2A-FBRZDCLJ9I/s400/IMG_7038.jpg" border="0" /></a> <strong><span style="font-size:130%;">Mixed Green Salad with Pluots, Pomegrante & Pecans</span><br /></strong>10 Cups of fresh, washed and dried mixed baby salad greens<br />½- ¾ Cup fennel, chopped or sliced and cut to about 1 ½ -inch size.<br />1 Cup fresh pomegranate seeds<br />3 pluots, sliced<br />Sweet & Salty nuts (*see recipe) & shaved Parmesan cheese for garnish<br /><br />Dressing:<br />½ Cup sugar<br />2 Tablespoons (up to 1/3 cup) Red Wine Vinegar (C. Crew Note: If you like a tarter flavor use<br />the greater amount of vinegar; less for a more mild flavor)<br />2 Tablespoons fresh lemon juice<br />2 Tablespoons green onion, chopped<br />½ teaspoon salt (used Kosher)<br />2 teaspoons poppy seeds.<br /><br />Combine dressing ingredients in blender or with hand blender until smooth. In a large bowl, mix lettuce, and fennel and toss with dressing so leaves are just lightly coated. Serve on individual plates with about 1 cup of dressed greens, a sprinkling of pomegranate seeds, 3-4 pluots placed on top of greens and a small pile of nuts in center. Garnish with shaved parmesan. Serves 8-10</div><div> </div><div><strong><span style="font-size:130%;">Sweet and Salty Nuts<br /></span></strong>Butter<br />1 pound pecan halves (about 4 ½ cups)<br />½ cup granulated sugar<br />1/3 cup light-color corn syrup<br />1 Tablespoon kosher salt<br />½ teaspoon ground black pepper<br />Coarse raw sugar<br /><br />Preheat oven to 325 degrees. Using about 2 tablespoonsbutter, generously butter a cookie sheet with sides; set aside. In a large bowl, stir together the nuts, granulated sugar, corn syrup, salt, and pepper until well combined; spread into prepared pan.<br /><br />Bake about 25 minutes or until golden and bubbly, stirring once or twice. Remove from oven. Sprinkle generously with raw sugar; toss to coat. Transfer mixture to a large piece of foil. Cool completely. Break apart to serve. Makes 5-6 cups.<br /><br />To store: Place nuts in an airtight container; store at room temperature for up to 2 weeks or freeze for up to 3 months. <br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FfegyaAg7sJnRwhqo2TlL9zyJdp2Jc8416Ym8hrzk4ElRIoZdGL74dX3Ci42JMi0e7VqU2E8aLqOgqk4nLKe90s-fcGHqJIWJKV5A_ueL0xDGHRib3RblXhsdnETcb9h2XZ4zUcQp2A/s1600-h/IMG_7045.jpg"><img id="BLOGGER_PHOTO_ID_5259303452770932274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FfegyaAg7sJnRwhqo2TlL9zyJdp2Jc8416Ym8hrzk4ElRIoZdGL74dX3Ci42JMi0e7VqU2E8aLqOgqk4nLKe90s-fcGHqJIWJKV5A_ueL0xDGHRib3RblXhsdnETcb9h2XZ4zUcQp2A/s400/IMG_7045.jpg" border="0" /></a> <strong><span style="font-size:130%;">Vanilla Cider Pork with Pears<br /></span></strong>3 Tablespoons butter<br />3 Bosc pears, peeled, cored and quartered<br />1-lb. pork tenderloin, trimmed, sliced into twelve 1-inch thick medallions, seasoned<br />½ cup all-purpose flour<br />1 cup chicken broth<br />1 cup fresh apple cider<br />1/3 cup heavy cream<br />1 vanilla bean, split and scraped (CC note: Flavor was actually more intense with vanilla extract than<br /> w/vanilla bean – so used Pure Vanilla extract)<br />1 teaspoon fresh rosemary<br />1 teaspoon fresh thyme<br />Salt and pepper to taste<br /><br />Melt butter in a large skillet over medium-high heat. Add pears and sauté until lightly browned; remove from pan. Set aside.<br /><br />Lightly season pork with salt and a bit of pepper, then dredge in flour. Sauté medallions for 2 minutes on each side in the same pan the pears were sautéed in; remove from pan.<br /> Combine broth, cider and cream; add to the pan to deglaze. Bring to a boil, then add vanilla. Boil until reduced by half, about 4 minutes. Return pears and pork to the pan along with any accumulated juices. Boil until thick, about 4 minutes. Add rosemary and thyme. Season with salt and pepper before serving (as desired). Garnish with long chives.<br /><br /><strong><span style="font-size:130%;">Roasted Garlic & Chive Mashed Potatoes<br /></span></strong>½ - 1 head of garlic (Can use roasted garlic puree – Williams Sonoma has a good one.)<br />1 Tablespoon olive oil<br />2 ½ pounds red-skinned potatoes, peeled, cut into 1-inch pieces<br />¼ cup (½ stick) butter<br />2 Tablespoons sour cream<br />¼ cup chopped fresh chives<br /><br />Preheat oven to 425 degrees. Cut top ¼ inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl. (CC Note: Used ½ head of garlic).<br /><br />Cook potatoes in heavy, large pot of boiloing salted water until very tender, about 18 minutes. Drain; return to pot. Stir potatoes over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and raosted garlic and mash together. Season to taste with salt and pepper. (CC Note - Tips for smooth, creamy potatoes: Add just enough water that is room temperature above cut potatoes before boiling; warm whipping cream before adding to potatoes; use a food mill when potatoes are warm.) Stir in chives and serve. Serves 6.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrvo4kiW0xRsIIqlM4JTXp6W6WqvngyAfbMoxY7FL_zIcDsxpbcRJsGsgyU87xZXb3pL9p46Ti2dha6kygb3TCO6YrHLVJ4iJ4D6h1DUh-WjOJKdPWdRbZaiwiRMI1epe0YmtuwI3MRE/s1600-h/IMG_7053.jpg"><img id="BLOGGER_PHOTO_ID_5259303457299485890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrvo4kiW0xRsIIqlM4JTXp6W6WqvngyAfbMoxY7FL_zIcDsxpbcRJsGsgyU87xZXb3pL9p46Ti2dha6kygb3TCO6YrHLVJ4iJ4D6h1DUh-WjOJKdPWdRbZaiwiRMI1epe0YmtuwI3MRE/s400/IMG_7053.jpg" border="0" /></a> <strong><span style="font-size:130%;">Ginger Crème Brulee<br /></span></strong><br />Ingredients<br /><br /> * 1 extra-large egg<br /> * 4 extra-large egg yolks<br /> * 1/2 cup sugar, plus 1 tablespoon for each serving<br /> * 3 cups heavy cream<br /> * 1 teaspoon pure vanilla extract (we used imitation per allergies!)<br /> * 1/8 tsp almond extract<br />1 tsp jarred minced ginger (add to taste)<br /><br />Directions<br /><br />Preheat the oven to 300 degrees F.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla, almond extract and ginger and pour into 6 to 8-ounce ramekins until almost full.<br /><br />Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.<br /><br />To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.<br /><br />Garnish with whipped cream and chopped caramelized ginger.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5696277916482746678.post-63233956449333086762008-09-21T14:44:00.006-05:002008-09-22T14:01:01.346-05:00September Dinner<div align="center">What a fabulous night!!! Christina Berg and Lindsey Esplin did an incredible job with the decor and food! We all loved the Asian/lime theme!! Thanks ladies for pampering us!!</div><div align="center">.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ-vKQ_6Nv17BbEPSCimHkV4ODoYtnPPxXPGoqEH477zoz_WKYRTyEGSA4DxlwV5ScbSZlmNRmvfQBC7Y9-wGNJ3pKCsMObPBNpXMEzq8_dYbS5od7D6XgTIGYG47pFKjExodhA-94gE/s1600-h/DSC_4494.JPG"><img id="BLOGGER_PHOTO_ID_5248564508646421954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ-vKQ_6Nv17BbEPSCimHkV4ODoYtnPPxXPGoqEH477zoz_WKYRTyEGSA4DxlwV5ScbSZlmNRmvfQBC7Y9-wGNJ3pKCsMObPBNpXMEzq8_dYbS5od7D6XgTIGYG47pFKjExodhA-94gE/s400/DSC_4494.JPG" border="0" /></a>Our beautiful hostess'</div><div align="center"><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV0WGaDEHOYBGTdqbfeRexOmqK6cOBM-CeexzKx9x9Cdx-oTCNBOyZXSgWo_xueA_NWVCrRjOQmD1Ab_r-EcoFBK4qStO7kQ-K2RLo3fGBosk_d3N3TZ951ueDrcZtNTubmUmno3T36M/s1600-h/DSC_4444.JPG"><img id="BLOGGER_PHOTO_ID_5248564512561711346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV0WGaDEHOYBGTdqbfeRexOmqK6cOBM-CeexzKx9x9Cdx-oTCNBOyZXSgWo_xueA_NWVCrRjOQmD1Ab_r-EcoFBK4qStO7kQ-K2RLo3fGBosk_d3N3TZ951ueDrcZtNTubmUmno3T36M/s400/DSC_4444.JPG" border="0" /></a>Gorgeous!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGEEMtSMYnjgafkfhxmJGqgiBU-5FIKlT1BxRoc2XiYipKOguoucyAYGnKfyLWtQDm9T02LqMPgiLM7dUez02Nm8PQUe0dOlSjvKDF2mHm_hpOyfINGJa0LOqJHbBEaFypd3ygDYpY80/s1600-h/DSC_4456.JPG"><img id="BLOGGER_PHOTO_ID_5248564519100625570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGEEMtSMYnjgafkfhxmJGqgiBU-5FIKlT1BxRoc2XiYipKOguoucyAYGnKfyLWtQDm9T02LqMPgiLM7dUez02Nm8PQUe0dOlSjvKDF2mHm_hpOyfINGJa0LOqJHbBEaFypd3ygDYpY80/s400/DSC_4456.JPG" border="0" /></a>Yummy caramels in the goody box!!<br /></p><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0XAfM8VinsMmunD7EINWO3o9OnmaMQs_nSPUbOovQurRz7vOsGV5WXQ2CZvBKY3aQED49wB5FExEJN3F3dfh2QIr0LMgT0uFb4Jxgmr67x37hzsUbBSlJ-IcoXnbJ9nbjI7qcU1NWGI/s1600-h/DSC_4464.JPG"><img id="BLOGGER_PHOTO_ID_5248563776615512594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0XAfM8VinsMmunD7EINWO3o9OnmaMQs_nSPUbOovQurRz7vOsGV5WXQ2CZvBKY3aQED49wB5FExEJN3F3dfh2QIr0LMgT0uFb4Jxgmr67x37hzsUbBSlJ-IcoXnbJ9nbjI7qcU1NWGI/s400/DSC_4464.JPG" border="0" /></a><strong><span style="font-size:130%;"> Beijing-Style Jiao Zi</span></strong></div><div align="left"><strong><span style="font-size:130%;"></span></strong></div><div align="left">(I didn't give quantities for these because chinese food really is made to your taste. I like lots more vegetables in my jiao zi; my husband likes more meat. The quantities really depend on your preferences.) </div><div align="left"></div><div align="left">ground meat (pork or chicken; these had the more mild-tasting chicken)</div><div align="left">finely chopped Napa cabbage, regular cabbage, spinach, or other Chinese vegetables</div><div align="left">finely chopped green onion</div><div align="left">chopped ginger</div><div align="left">1 egg</div><div align="left">cornstarch</div><div align="left">sesame oil</div><div align="left">salt pepper</div><div align="left">wonton wrappers </div><div align="left"></div><div align="left">Mix the ground meat, the chopped vegetables, the green onion, and the ginger in a bowl. Beat the egg and add it; sprinkle cornstarch over the entire mixture and combine thoroughly. Add salt, pepper, and sesame oil to taste. To form the jiao zi, place the wonton wrapper in the center of one hand and dollop a heaping teaspoonful of filling into the middle of the wrapper. Use a finger dipped in water to smear water around the outer edges of the wrapper. Fold the bottom center of the wrapper up to the top center of the wrapper and pinch the two together. Then crimp the edges of the wrapper towards this pinched center. Press all edges to make sure that there are no gaps through which the filling can escape. Boil a large pot of water. Add some dumplings (be sure not to crowd them). When the water boils, add a cup of cold water. When the water boils again, add another cup of cold water. When the water boils a third time, the jiao zi are cooked through. To fry the jiao zi, try to remove as much water as possible from the boiled jiao zi. Heat oil (I use canola oil) in a skillet. Add the jiao zi and fry the bottoms until they are crisp.</div><div align="center"><br /></div><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2v366Hqa1cq9kCdckHKiE2SotfSp9XXrfCi3N9PaE4l78RaPSH-tFvkwazT4VJjsQiWbtP8jO2O7UZwkyjpODz6MTzLuW5kk9B8qaifq2NpynMIlLDrpuCD8n4tIygigH3vY1kkpTH0/s1600-h/DSC_4475.JPG"><img id="BLOGGER_PHOTO_ID_5248563782755024690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2v366Hqa1cq9kCdckHKiE2SotfSp9XXrfCi3N9PaE4l78RaPSH-tFvkwazT4VJjsQiWbtP8jO2O7UZwkyjpODz6MTzLuW5kk9B8qaifq2NpynMIlLDrpuCD8n4tIygigH3vY1kkpTH0/s400/DSC_4475.JPG" border="0" /></a> <strong><span style="font-size:130%;">Egg Drop Soup</span></strong></p><p align="left">8 cups chicken broth </p><p align="left">1 can of corn</p><p align="left">5 eggs</p><p align="left">chopped green onion (optional)</p><p align="left">sesame oil (optional)</p><p align="left">white pepper (optional)</p><p align="left">cornstarch + water mixture for thickening </p><p align="left">In a large pot, bring the chicken broth to a boil. Add the undrained can of corn. When the mixture reboils, slowly add the cornstarch dissolved in cold water, stirring constantly, until thickened to the consistency you like. Taste the soup at this point and add salt if necessary. In a separate bowl, whip the eggs slightly. Slowly add the beaten eggs into the boiling broth, stirring constantly. Add chopped green onions, sesame oil, and white pepper to taste.<br /></p><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenqWfWE3KyIwynLrCwcJaQ7oDVxEUsNAmEEVGcnUNFRJtIIBmUmioMbxJDt17r8KX8Non4DndilJEudSC0P0UzH6caxBK9KBxe8lWEJ2qOw3grsOQ-mcJD4Ab4Sdem2nqjtvM_JZj2H4/s1600-h/DSC_4478.JPG"><img id="BLOGGER_PHOTO_ID_5248563785410450370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenqWfWE3KyIwynLrCwcJaQ7oDVxEUsNAmEEVGcnUNFRJtIIBmUmioMbxJDt17r8KX8Non4DndilJEudSC0P0UzH6caxBK9KBxe8lWEJ2qOw3grsOQ-mcJD4Ab4Sdem2nqjtvM_JZj2H4/s400/DSC_4478.JPG" border="0" /></a> <strong><span style="font-size:130%;">Thai Lettuce Wraps</span></strong></p><p align="left">one head lettuce (Boston Bibb or butter lettuce is better but iceberg works if you can't find the others)</p><p align="left">1 pound lean ground beef</p><p align="left">minced garlic to taste</p><p align="left">1 T soy sauce</p><p align="left">1/4 C hoisin sauce</p><p align="left">2 t minced pickled ginger</p><p align="left">1 T rice wine vinegar</p><p align="left">1 T Asian chile pepper sauce (or more or less, depending on how spicy you want it)</p><p align="left">chopped green onions</p><p align="left">1 t sesame oil </p><p align="left">Wash the lettuce and separate leaves onto individual plates. Brown the ground beef. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the beef. Stir and cook until heated through. Add the green onions and sesame oil and cook until the green onions begin to wilt. Spoon the meat mixture into the center of each lettuce leaf. Curl the lettuce around the filling to form a wrap.<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeorP_quCDAaUwjNkf2ogM5nCPhiDftzcU4yjmXJP_M3bnt_xCPXsHjJb2pUHSAhiBAFlRXLudcq3t_ncjyAgvJlhy3S17uzi3MQWPewdZmulAlS_kqPOCHPR0mwjXzlsyLAG1bVmXbPk/s1600-h/DSC_4483.JPG"><img id="BLOGGER_PHOTO_ID_5248563789851738626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeorP_quCDAaUwjNkf2ogM5nCPhiDftzcU4yjmXJP_M3bnt_xCPXsHjJb2pUHSAhiBAFlRXLudcq3t_ncjyAgvJlhy3S17uzi3MQWPewdZmulAlS_kqPOCHPR0mwjXzlsyLAG1bVmXbPk/s400/DSC_4483.JPG" border="0" /> <p align="left"></a><strong><span style="font-size:130%;">Pad Thai </span></strong></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">12 oz package of rice noodles</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">cooked boneless, skinless chicken breasts cut into bite-sized pieces</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">4 eggs</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">2 T white wine vinegar</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">4 T fish sauce</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">6 T white sugar</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">1/4 T crushed red pepper (or more or less, depending on how spicy you want it)</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">lime juice to taste</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">2 C bean sprouts</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">1/4 C finely chopped peanuts</span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">chopped green onions </span></span></p><p align="left"><span style="font-size:130%;"><span style="font-size:100%;">In a large pot, boil water. Add the rice noodles. When the water returns to a boil, boil the noodles for 1 minute, then cover the pot and turn off the heat. Let the noodles sit for 5 minutes. Drain the noodles and rinse them with cold water. Meanwhile, mix the vinegar, the fish sauce, the sugar, the crushed red pepper, and the lime juice together and set aside. Beat the eggs. Add some oil to a wok or other large skillet and cook the eggs. When the eggs are cooked through, add the chicken and the cooked noodles. Pour the sauce over everything and stir to combine while heating through. Add the bean sprouts, peanuts, and green onions and cook for a few more minutes until green onions begin to wilt. Garnish with more chopped peanuts, raw bean sprouts, and a lime twist.<br /></p></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6Uu6t87ZszuX_e8gGUjYNBkP-jYyUZhkl5GWPU6-8DaxPe1eTPBmC2M6yNN9ODrQ8obFoSKpve4cHgH5jyN9-50IyC-YXoBUi-YJFpLvevv2bJhWy51zpVIk2f4SaoaypoCH4_RR68U/s1600-h/DSC_4487.JPG"><img id="BLOGGER_PHOTO_ID_5248563799509632322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6Uu6t87ZszuX_e8gGUjYNBkP-jYyUZhkl5GWPU6-8DaxPe1eTPBmC2M6yNN9ODrQ8obFoSKpve4cHgH5jyN9-50IyC-YXoBUi-YJFpLvevv2bJhWy51zpVIk2f4SaoaypoCH4_RR68U/s400/DSC_4487.JPG" border="0" /> <p align="center"></a><strong><span style="font-size:130%;">Coconut Lime Tropical Pound Cake</span></strong><br /><br /></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5696277916482746678.post-69283927564933135262008-08-24T14:31:00.011-05:002008-08-24T15:34:40.302-05:00August 23rd<div align="center">This is the beginning of one fun group! Megan and I had SO MUCH FUN planning and putting on this dinner! We can't wait for our next Culinary Crew gathering! Thanks Jennifer for all your help and for the use of your beautiful home. Hope everyone enjoyed the food and company as much as we did!</div><div align="center">.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhNcYasKofkv27SEcopZ5LDjYZKJoGjcbov1TOhVeVENo2zk00qgZjBm4oQ9n65TQokGaPsbn6xoCc8EwcxWhO6AtpkFCIpDiPYq_uWVlhn7sbt25yc0WiWh1PmS7Qpi9i1ZGGEPQkSw/s1600-h/DSC_3968.JPG"><img id="BLOGGER_PHOTO_ID_5238171924275857250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhNcYasKofkv27SEcopZ5LDjYZKJoGjcbov1TOhVeVENo2zk00qgZjBm4oQ9n65TQokGaPsbn6xoCc8EwcxWhO6AtpkFCIpDiPYq_uWVlhn7sbt25yc0WiWh1PmS7Qpi9i1ZGGEPQkSw/s400/DSC_3968.JPG" border="0" /></a> Megan & Kristen - August hosts</div><div align="center"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QSiMDtqUaHPjsszrcZ_oq10RmGl_ZjF8yPe486W0ldUMZ6o3Frm-NXUfeqp9W28n7x22sLV7ViemiXotNVOhl3ANLNEZjHjlnbehektxO_utcM3bUv70lTThCV9XplcSNmhop8Ym8dk/s1600-h/DSC_3935.JPG"><img id="BLOGGER_PHOTO_ID_5238171498775632066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QSiMDtqUaHPjsszrcZ_oq10RmGl_ZjF8yPe486W0ldUMZ6o3Frm-NXUfeqp9W28n7x22sLV7ViemiXotNVOhl3ANLNEZjHjlnbehektxO_utcM3bUv70lTThCV9XplcSNmhop8Ym8dk/s400/DSC_3935.JPG" border="0" /></a> Almost everyone from the Crew<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NoN8H8X9jvXFJu9vLQ-oHM_VT_bVZU-dWpqYKpZXS5t4CdPecABastVdQskhkV3ZPg8YxaESj0jjo1MIV-LztHtWZk7PeLdf0T6w6mwA91ZCkvegIusGzh1Yrsw-sWsutndEfZkkMCg/s1600-h/DSC_3936.JPG"><img id="BLOGGER_PHOTO_ID_5238171509399090098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NoN8H8X9jvXFJu9vLQ-oHM_VT_bVZU-dWpqYKpZXS5t4CdPecABastVdQskhkV3ZPg8YxaESj0jjo1MIV-LztHtWZk7PeLdf0T6w6mwA91ZCkvegIusGzh1Yrsw-sWsutndEfZkkMCg/s400/DSC_3936.JPG" border="0" /></a>Decorating is half the fun!</div><div align="center"><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltKAmoijaRxNUhd_2D0QEcIzX4fpbUTHGoGUsq6pq3ZI2jvhsV763EKuQsWRhmuxDw6_J8omvIfgSyqGPNLMczhNnugrg0NVPDwOUyrLT5NVg4anI9zCFGFnCmDRna3yulgyECbkqBjk/s1600-h/DSC_3947.JPG"><img id="BLOGGER_PHOTO_ID_5238171539044420514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltKAmoijaRxNUhd_2D0QEcIzX4fpbUTHGoGUsq6pq3ZI2jvhsV763EKuQsWRhmuxDw6_J8omvIfgSyqGPNLMczhNnugrg0NVPDwOUyrLT5NVg4anI9zCFGFnCmDRna3yulgyECbkqBjk/s400/DSC_3947.JPG" border="0" /></a> <span style="font-size:130%;">Virgin Mojitos</span><br />serves 1</p><p align="center">10 fresh mint leaves<br />1 tsp. Raw sugar<br />2 Tbsp Fresh squeezed lime juice<br />1 Tbsp Simple syrup<br />1/2 cup chilled Ginger Ale<br />In a glass, muddle/crush the mint, then add sugar, lime juice and syrup. Top with Ginger Ale. Garnish with a fresh lime wheel and a sprig of mint.</p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBUakSy8s1ckXXMnyJ2OghnDFpdZbMMznzpwnp_cPKtT0yCrH4DupCmyal8YXmpvTq5AFlxBJ5JYXkv_o7gcaKFSYQfPQdZjK0R6OQTbJoBlNjkzwr5X7rW69yxJrBJ4DRMF7M-KIOW4/s1600-h/DSC_3934.JPG"><img id="BLOGGER_PHOTO_ID_5238170770810595218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBUakSy8s1ckXXMnyJ2OghnDFpdZbMMznzpwnp_cPKtT0yCrH4DupCmyal8YXmpvTq5AFlxBJ5JYXkv_o7gcaKFSYQfPQdZjK0R6OQTbJoBlNjkzwr5X7rW69yxJrBJ4DRMF7M-KIOW4/s400/DSC_3934.JPG" border="0" /></a> <span style="font-size:130%;">Edamame, Parmesan, and Almond Salad with Crostini</span> </div><div align="center"></div><div align="center">1/2 cup whole almonds (about 3 ounces)</div><div align="center">2 cups cooked edamame shelled</div><div align="center">1/3 cup extra-virgin olive oil</div><div align="center">2 lemons, juiced</div><div align="center">1/2 cup Parmesan or aged provolone cheese, shredded</div><div align="center">2 tablespoons very thinly sliced fresh mint leaves</div><div align="center">Coarse salt</div><div align="center">freshly ground pepper</div><div align="center"></div><div align="center">Very thin sliced crostini, cut on the bias</div><div align="center"></div><div align="center">Preheat oven to 375. Spread almonds on a rimmed baking sheet. Toast in oven until golden brown and fragrant, about 8 minutes. Let cool completely. Chop very coarsely; set aside. Prepare edamame beans as directed. Rinse with cold water. Squeeze beans from skins (you should have about 2 cups). Whisk oil, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add almonds, beans, cheese, and mint; toss. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 1 hour. Salad can be refrigerated in an airtight container up to 1 day. Serve with crostini. (Baguette, cut in ½” slices on the diagonal and toasted lightly.)</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7AVRliOg8BcjWrblvVdyT1aWB0c_T3_iyGz1_0tWfTFDLa1lJP-v1OkIMW61nE_S1tdw8WOXQzLsZkTmiNcchh9iYG6A6vdEX1afP_Aov8edjBAoVvq7ZLqb6qN952pK1s0yWntHNBE/s1600-h/DSC_3931.JPG"><img id="BLOGGER_PHOTO_ID_5238170778289795666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7AVRliOg8BcjWrblvVdyT1aWB0c_T3_iyGz1_0tWfTFDLa1lJP-v1OkIMW61nE_S1tdw8WOXQzLsZkTmiNcchh9iYG6A6vdEX1afP_Aov8edjBAoVvq7ZLqb6qN952pK1s0yWntHNBE/s400/DSC_3931.JPG" border="0" /> <p align="center"></a><span style="font-size:130%;">Chicken Tikkas with Cilantro Mint Chutney </span></p><p align="center">1/2 cup sour cream </p><p align="center">1 tablespoon fresh lime juice</p><p align="center">1 teaspoon dry ground ginger</p><p align="center">1/2 teaspoon garlic powder</p><p align="center">3/4 teaspoon garam masala (Indian spice mix)</p><p align="center">1/2 teaspoon salt</p><p align="center">1/4 teaspoon cayenne</p><p align="center">1 lb skinless boneless chicken breast tenderloin, cut into 1-inch cubes</p><p align="center">Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour. While grill is heating, thread the chicken onto each skewer. Cook the chicken turning once, until browned and just cooked through, 5 to 7 minutes total. Note: Soak the skewers in water before threading. </p><p align="center"><span style="font-size:130%;">Cilantro Mint Chutney</span> </p><p align="center">2 cups packed fresh cilantro sprigs</p><p align="center">1 cup packed fresh mint leaves</p><p align="center">1/2 cup chopped white onion</p><p align="center">1/3 cup water</p><p align="center">1 tablespoon fresh lime juice</p><p align="center">1 teaspoon chopped fresh small green chiles, such as serrano or Thai</p><p align="center">1 teaspoon sugar</p><p align="center">3/4 teaspoon salt, or to taste</p><p align="center">Purée all ingredients in a blender, leaving some texture.<br /><br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaFhzTT2K9sdsHwiqQDC7b8ppapSLKT7rOcJZLvjFNT-d0SYUyFG-jQTI2doXXzOR0NrBgVsp1XBvz-GhHVhiUjShkMhEkqZBQimPtJ8E_XlinOhIG6_nM39VcW0MuBTCESGTvw2N3eo/s1600-h/DSC_3954.JPG"><img id="BLOGGER_PHOTO_ID_5238170251667685714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaFhzTT2K9sdsHwiqQDC7b8ppapSLKT7rOcJZLvjFNT-d0SYUyFG-jQTI2doXXzOR0NrBgVsp1XBvz-GhHVhiUjShkMhEkqZBQimPtJ8E_XlinOhIG6_nM39VcW0MuBTCESGTvw2N3eo/s400/DSC_3954.JPG" border="0" /></a><br /><div align="center"><span style="font-size:130%;">Chopped Spinach and Avocado Salad in Bacon Cup</span><br />Dressing:<br />3/4 cup vegetable oil<br />1/4 cup powdered sugar<br />1/4 cup apple cider vinegar<br />2 tablespoon fresh lemon juice<br />1 1/2 teaspoons dry mustard<br />1 1/2 teaspoon ground ginger<br /><br />Blend all ingredients together. Generously salt and pepper to taste<br /><br />Salad<br /><br />6 oz baby spinach leaves<br />2 medium-size apples, thinly sliced<br />1 cup very thinly sliced red onion<br />2 ripe avocado, halved, pitted, peeled, cubed<br />almonds<br /><br />Bacon Cup (click <a href="http://www.notmartha.org/archives/2008/02/27/bacon-cups">HERE </a>for an in depth tutorial on the bacon cups)<br /><br />Preheat oven to 400 degrees. Flip a large muffin tin over. Cover with foil. Wrap the bacon around the molds on all sides to form a basket. Place a pan under the tin to catch all of the grease to prevent flames! Cook until crisp, about 30-40 minutes. Note: the bacon shrinks considerably when cooked. Large tins are necessary. Practice different ways of wrapping the bacon and squeeze it tight with your hands to help it stick together before cooking. The thicker the slice of bacon, the better it cooks.<br /><br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_obxE98XSq2XS4j2ySE1oimIiI5uxCLamTtn49bEtzJSHZJTYbjAA-Nxc9FTMnhGdMhGAXfGgUl3640EfOM6W7sGC8TkY2-6yeZMBKbEjckB34ZP3dSU68CwJ52SManCk67U79ubE7A/s1600-h/DSC_3962.JPG"><img id="BLOGGER_PHOTO_ID_5238170268184910610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_obxE98XSq2XS4j2ySE1oimIiI5uxCLamTtn49bEtzJSHZJTYbjAA-Nxc9FTMnhGdMhGAXfGgUl3640EfOM6W7sGC8TkY2-6yeZMBKbEjckB34ZP3dSU68CwJ52SManCk67U79ubE7A/s400/DSC_3962.JPG" border="0" /></a> </p><p align="center"><span style="font-size:130%;">Chilled Strawberry Soup</span></p><p align="center">1 lb strawberries, chopped (3 cups)</p><p align="center">1 cup gingerale </p><p align="center">2 T freshly squeezed orange juice </p><p align="center">2 to 3 tablespoons sugar</p><p align="center">3/4 cup vanilla yogurt</p><p align="center">Servings: Makes about 4 bowls/8 cups. Toss strawberries with gingerale, orange juice, and 2 tablespoons sugar. Let macerate, chilled and covered, 1 hour. Purée mixture in a blender until smooth, then set aside 1 cup purée. Blend remaining mixture with yogurt and sugar to taste. Serve soup drizzled with reserved purée.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EPjWtHT7yI2gK3uYgZvBABdQw5Lz63YLks7qfPNPXdqybx-tDkYhZqglcFQQTSnLtyUbapMk5311iThGOKluQyBjIF-aUqM-Ime0qVRS0AARLaFh_LoiQpjknxfi2_WyWd5sjxeAor0/s1600-h/DSC_3957.JPG"><img id="BLOGGER_PHOTO_ID_5238169559322482466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EPjWtHT7yI2gK3uYgZvBABdQw5Lz63YLks7qfPNPXdqybx-tDkYhZqglcFQQTSnLtyUbapMk5311iThGOKluQyBjIF-aUqM-Ime0qVRS0AARLaFh_LoiQpjknxfi2_WyWd5sjxeAor0/s400/DSC_3957.JPG" border="0" /> <p align="center"></a><span style="font-size:130%;">Grilled Mahi Mahi with Pineapple Relish & Coconut Couscous</span></p><p align="center"><br /><span style="font-size:130%;">Mahi Mahi Marinade</span><br />serves 4<br />1 shallot, minced<br />3 cloves garlic, minced<br />1/2 cup olive oil<br />2 lemons, juiced<br />salt & pepper<br /><br />Wisk ingredients together and coat fish. Marinade in refrigerator for 1-2 hours. Adjust marinade according to amount of fish.<br /><br /><span style="font-size:130%;">Pineapple Relish</span><br />serves 20<br />1 red onion, diced small<br />1 large gold pineapple peeled, diced small<br />1 1/2 red peppers, diced small<br />1 1/2 yellow peppers, diced small<br />1/2 bunch scallions, chopped<br />2 jalepenos, minced<br />2 limes, juiced<br />1 1/2 oz rice wine vinegar<br />1 bunch cilantro, chopped<br />1 1/2 Tbsp sugar (or more to taste)<br />kosher salt, to taste<br /><br />Combine ingredients and let sit for a few hours to blend flavors. Best served at room temperature.<br /><br /><span style="font-size:130%;">Coconut Couscous</span><br /><span style="font-size:130%;"></span><br />1 C coconut milk<br />½ C chicken broth (don't use reduced sodium)<br />1 ¼ C couscous<br />2 Tbsp snipped fresh cilantro<br />2 Tbsp thinly sliced green onions with tops<br /><br />Bring broth and coconut milk to boil. Add couscous. Stir and cover, remove from heat. Let stand for 5 minutes or until liquid is absorbed. Fluff with a fork and generously salt to your liking. Add cilantro and green onion. Serve immediately.<br /><br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuOG-q7w3XxBZzdTRlcn1s2m39dcJwNh2ETtdoqgGaxUL9GgTtnXJWgxFWVH6wDsAQVifXffQnIdLaprFDj02M496yWZPNMdgpitJVEk4QRhXnFIFKXDqlksHDdWn-1Gh29Bta5DWVh4/s1600-h/DSC_3960.JPG"><img id="BLOGGER_PHOTO_ID_5238169574190090130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuOG-q7w3XxBZzdTRlcn1s2m39dcJwNh2ETtdoqgGaxUL9GgTtnXJWgxFWVH6wDsAQVifXffQnIdLaprFDj02M496yWZPNMdgpitJVEk4QRhXnFIFKXDqlksHDdWn-1Gh29Bta5DWVh4/s400/DSC_3960.JPG" border="0" /></a> <span style="font-size:130%;">Orange Chocolate Mousse</span></p><p align="center">4 oz semi-sweet baking chocolate, chopped in small pieces</p><p align="center">3 Tablespoons unsalted butter</p><p align="center">1/4 cup orange juice</p><p align="center">3 Tablespoons of cocoa powder</p><p align="center">2 eggs, separated</p><p align="center">2 Tablespoons cointreau (or 1/2 tsp of orange extract)</p><p align="center">1/3 cup of whipping cream</p><p align="center">1 egg white</p><p align="center">2 Tablespoons of sugar</p><p align="center">In a microwavable bowl, melt orange juice and butter until boiling. Add the chocolate and stir until smooth. Microwave at 10 second intervals if necessary to melt more. When smooth, stir in cocoa powder. Whisk in egg yolks and cointreau. Allow to cool. 2. In a chilled bowl, beat the cream until soft peaks form. Cover and refrigerate until ready to use. 3. Beat all the egg whites in a DRY, chilled bowl until soft peaks form. Add the sugar; beat until smooth and glossy. 4. Using a large metal spoon, gently fold the eggs whites into the cooled chocolate mixture. Before they are completely incorporated, fold in the whipped cream. Spoon the mixture into individual serving dishes or a large serving bowl and refrigerate for at least 1 hour. Serve in hollowed out orange or with orange segments and whipped cream. Note: this recipe tastes significantly better with the higher quality chocolate and cocoa<br /></p>Unknownnoreply@blogger.com3