Sunday, June 25, 2006

Old Favorite/New Challenge - June 2006

Diva: Erin

Drinks: Stacey - New Challenge
Peach Wine Sangria

1 c fresh basil leaves, plus 8-110 sprigs
½ c sugar
¼ c fresh lemon juice
2 cans peach nectar (23 oz total)
1 magnum white wine
1 large peach diced

Put basil, lemon juice and sugar in a small pan. Bruise leaves by mashing with wooden spoon. Add 1 can nectar and bring to a simmer, stirring until sugar dissolves. Remove from heat, let stand 5 minutes. Pour through a mesh sieve, discard basil leaves. Stir in wine, peach and remaining can of nectar and sprigs. Chill at least 1 hour and serve over ice.

Appetizer: Tamara – Old Favorite
in a New Challenge Vegan Recipe
Spinach Dip

Makes about 3 c
2 medium cloves garlic
3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
10 ounces fresh or frozen spinach
3/4 pound soft tofu, crumbled
2 tsp dried oregano
1-1/2 tsp salt, or to taste
pinch of ground black pepper to taste

If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. Combine the garlic, lemon juice, and oil in a food processor or blender and blend until smooth. Gradually blend in the spinach and then the tofu, processing or blending until the mixture is smooth. Transfer to a serving dish and serve chilled.

Salad: Mariah

Soup: Sara – New Challenge

Tortilla Soup--Recipe from cooking light

6, 6 inch corn tortillas
Cooking Spray
1 ¾ vertically sliced onion
4 peeled garlic cloves
2 c chopped tomato
2 stem dried seeded pasilla or 1 dried ancho chile
6 c veggie broth
Epazote leaves (I think I used bayleaves)
¾ c queso fresco
1/3 c peeled avacado
1 Large Lime cut into wedges

Preheat oven to 400 Degrees

Cut tortillas into 1/4 inch strips. Place strips on baking sheet, bake at 400 for 8 minutes or until golden. set strips asside.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray, add onion and garlic. Saute until golden. Place onion mixture and tomato in blender or food processor, blend until smooth.

Recoat pan with cooking spray. Add chiles, saute 1 minute or until fragrant. Remove chiles, cool completely remove and discard stems, chop chiles.

Place pan over medium high head, add tomato mixture and cook 15 minutes or until mixture is very thick (like tomato paste), stirring frequently. Add broth and bay leaves bring to a boil. Reduce to simmer and cook for 30 minutes. Strain mixture through fine mesh sieve over a bowl. Discard solids.

Ladle soup into bowls divide the cheese tortilla strips and avocado evenly. Sprinkle each serving toasted chile and lime wedge.

Side Dish: Lovina – New Challenge
Zucchini and Carrot Ribbons with Brie, Black Pepper and Parsley
Serves 4

1 large green bell pepper
1 T sunflower oil
8 oz. Brie
2 T crème fraiche (or sour cream)
1 tsp lemon juice
4 T milk
2 tsp freshly ground black pepper
2 T fresh parsley, finely chopped, plus extra to garnish
salt and pepper
6 large zucchini
6 large carrots

Sauté the green pepper in the sunflower oil until just tender. Place the remaining ingredients, except for the zucchini and carrots, in a food processor and blend well. Place the mixture in a saucepan and add the green pepper.

Peel the zucchini. Use a potato peeler (or mandolin) to slice them into long, thin strips. Do the same with the carrots. Put the zucchini and carrots in separate saucepans, add just enough water to cover, then simmer for 3 minutes, until barely cooked.

Heat the sauce and pour into a shallow vegetable dish. Toss the zucchini and carrot strips together and arrange them in the sauce. Garnish with a little of the finely chopped parsley.

Entree: Nicole – New Challenge
BBQ Ribs

Ribs of your choice
Apple cider
BBQ sauce of choice
3 T Kosher salt
¼ tsp cayenne pepper
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp. ground cumin

Rinse and pat dry the ribs. Trim off membrane and excess fat. Soak/marinate in apple cider over night (I put it in a zip lock bag). Mix remaining ingredients to make a rub. Remove the ribs from cider and rub with seasonings. I have a smoker BBQ so I set the temp. at 225 F and slow cooked the ribs until done. I think they cooked for 2-3 hours. Brush with choice BBQ sauce 20 min. before they are done and again in the final 10 min of cooking time.

Dessert: Ashley – New Challenge
Strawberry Cream Filled Profiteroles

½ c whole milk
1 stick + 1 T unsalted butter
¼ tsp salt
1 c all-purpose flour, sifted
5 large eggs
1 egg yolk, lightly beaten
½ c water

Strawberry cream
1 c whipping cream, chilled
1/3 c sugar
1 tsp vanilla
8 oz mascarpone cheese at room temperature
1 c sliced strawberries

Powdered sugar
Chocolate sauce and mint sprig

Preheat oven to 350. In a medium saucepan combine the milk, butter and salt with ½ c water. Bring to a boil. Add the sifted flour and stir with a wooden spoon until a dough forms. Continue stirring over medium heat for ~3 minutes.
Transfer dough to the bowl of a standing mixer. Stir at low speed for a few minutes to lower the temperature of the dough. Increase speed to medium. Add eggs 1 at a time. Mix until a smooth, cool dough forms, ~4 minutes. Use a #9 tip or a soup spoon to form puffs ~ 2 inches in diameter on a parchment-lined sheet. Brush with beaten egg yolk. Bake for 45 minute or until golden. Cool on a wire rack. Slice like a bun, with a serrated knife.

Strawberry cream
In a medium bowl, combine mascarpone and strawberries. Set aside Using electric mixer, beat cream, sugar and vanilla to soft peaks. Stir ¼ of the whipped cream into the mascarpone mixture to lighten. Fold in remaining whipped cream.

Fill profiteroles with strawberry cream. Top with powdered sugar and chocolate sauce. Garnish with mint and slice strawberry.

WildCard: Michelle – New Challenge

1 c heavy whipping cream,
4 ounces white chocolate, finely chopped
½ c plus 2 tablespoons white all purpose flour
2 T unsweetened cocoa powder
¾ c water
3 T butter
1 T granulated sugar
¼ tsp salt
3 eggs, lightly beaten Fresh
Powdered sugar

Warm ½ cup of the cream on stove, in double boiler, do not scald!
Pour hot cream over chocolate in small bowl; stir until chocolate is melted and smooth. Stir in remaining ½ cup cream.
Cover; refrigerate at least 3 hours or until mixture is well chilled.
Whisk chilled mousse until soft peaks form.

Meanwhile, for profiteroles, preheat oven to 375°F.
Combine flour and cocoa powder in small bowl; set aside.
Bring water, butter, granulated sugar and salt to a simmer over medium heat in saucepan. Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball.
Remove from heat; place dough in large bowl. Add eggs; whisk until smooth and very thick.

Lightly spray mini-muffin-pan with vegetable oil.
Place equal-sized pieces of dough into wells of pan.
Bake 28-30 minutes or until dough is puffed and tops are slightly cracked.
Remove from oven and make a small cut in side of each puff to release steam.
Remove from pan to cooling rack; cool completely.
Fill each puff with mousse, I think I used a ziplock bag, with the tip cutoff to fill.
Sprinkle lightly with powdered sugar; serve immediately.

Lottery: Tiffany

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