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Diva: Ashley
Drinks: Lovina
Boob Grabbers (modified from recipe on drinkmixer.com)
Johnny Walker Red Label Whiskey
Bailey's Irish Cream
Mix 1 part Johnny Walker Red Label Whiskey to 2/3 part Bailey's Irish Cream.
Pour over ice and serve.
Pinkies (non-alcoholic)
Pink Lemonade
Acai Berry Sparkling Water
Mix together equal parts of pink lemonade and flavored sparkling water.
Serve over ice in a tumbler.
Appetizer: Bonnie
Cranberry Chipotle Chutney
1 chipotle in adobo sauce
2 10 pkg frozen cranberries
1 ½ c sugar
5 T lemon juice and zest
3 cloves garlic, crushed
½ tsp cinnamon
½ tsp cumin
½ tsp cardamom
Put 1st 4 ingredients in a pot and cook over med-low heat until cranberries pop, stiring occasionally. Add last 4 ingredients and simmer until sauce thickens stirring often.
Use submersion blender lightly just to break up chipotle and few cranberries. Room temp goat cheese with truffle oil to taste. Mix and spread on cracker. Top with chutney
(Modified from Bon appetit Nov 09)
Soup: Mary Ellen (sub for Erin)
North African Chickpea And Kale Soup
1 large onion, chopped
2 carrots, sliced or diced
4 cloves garlic, minced or pressed
1 ½ tsp ground cumin
½ tsp paprika
1/8-1/4 tsp chilli powder or cayenne
1/4 tsp allspice
½ tsp ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 c cooked chickpeas (or 2 cans, drained and rinsed)
8 c vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (at least 8 cups)
about 2 c water
salt to taste
Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes).
Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute.
Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.
(From Susan Voisin at FatFreeVegan)
Salad: Brenda (sub for Mariah)
Edamame Salad
1 lb frozen shelled edamame (soy beans)
3 c frozen petite corn kernels
1 chopped red bell pepper
¾ c sliced green onion
½ c chopped red onion
¼ c chopped fresh Italian parsley
2 T chopped fresh oregano or marjoram or basil
***I used 1 tsp of dried oregano and it turned out fine
Dressing:
1/3 c lemon juice
2 T Dijon mustard
2 T olive oil
¾ tsp salt
¾ tsp black pepper
Prepare Edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
Combine Edamame, corn, red pepper, green onion, red onion, parsley and oregano.
In a large bowl whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.
(from recipezaar.com)
Side Dish: Tamara (absent)
Entree: Aven
Pink Maple Ginger Pressed Chicken & Tofu
Press tofu, cut into 1/2" slabs, pour 2-3 Tbsp of pomegranate juice over tofu and let soak for 10 minutes
Fillet chicken breasts and cover in pomegranate juice
1/4 c maple syrup
1 T soy sauce
1 T pomegranate juice
1 tsp grated fresh ginger
1/8 tsp cayenne pepper
combine ingredients and use as marinade for chicken
add 1 Tbsp soy sauce and use as marinade for tofu
Pound chicken between two pieces of wax paper.
Add a little oil to skillet on med-high and cook tofu/chicken until brown (~4 min), then flip and cook a few more minutes until done. Remove from skillet and add marinade to pan. Cook glaze until slightly thickened. Add meat back to pan and coat with glaze.
Garnish with pomegranate seeds
Turns out the pomemgranate juice did not make anything pink so feel free to leave it out.
(Modified from a recipe from America's Test Kitchen)
Dessert: Sara
Chocolate Brownie Cupcakes with Raspberry Chambord Buttercream Frosting
Vegetable oil cooking spray 3 c all-purpose flour 1 ½ tsp baking powder 1 ½ tsp coarse salt 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces 12 ounces unsweetened chocolate, coarsely chopped 3 c sugar 6 large eggs, room temperature 1 T pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Frosting:
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
½ tsp Raspberry Extract
1 tsp Chambord
3-4 Drops Red Food Coloring
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add Raspberry extract, red food coloring and Chambord, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
(From foodbuzz.com adapted from Martha Stewart)
Think Pink Cupcakes
2 ¼ c all purpose flour
1 1/3 c sugar
3 teaspoons baking powder
½ tsp salt
½ c shortening
2 large eggs
1 c milk
1 tsp vanilla
Preheat oven to 350 degrees. Line your cupcake pans with your choice of paper wrappers or liners
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Next, add shortening, milk, and vanilla. Beat the mixture for one minute on medium speed and scrape side of bowl with a spatula often.
Next, add eggs to the cupcake mixture. Beat for one minute on medium speed and scrape the bowl again. Beat on high speed for 1 minute 30 seconds until the cupcake batter is well mixed.
Spoon cupcake batter or put into pastry bag and pipe into your paper liners until about 2/3 full. Try to keep all the liners filled evenly.
Bake the cupcakes for 20 to 25 minutes until the tops are golden brown, or until toothpick inserted in center comes out clean without crumbs attached.
(From Weddingcupcakes.org)
Mascarpone Buttercream Frosting
1 container of fresh Mascarpone Cheese
1 stick salted butter
2 tsp vanilla
2 tsp lemon juice
1 ¼ cup powdered sugar
Combine Mascarpone Cheese and butter in a mixing bowl. Beat cheese and butter until light and creamy. Add vanilla and then lemon juice. Add powdered sugar and continue beating until smooth. Once frosting is prepared, pipe onto completely cooled cupcakes.
(From the-cupcakery-blog.blogspotcom)
Raspberry Chambord Buttercream Frosting
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
½ tsp Raspberry Extract
1 tsp Chambord
3-4 Drops Red Food Coloring
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add Raspberry extract, red food coloring and Chambord, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
(From foodbuzz.com adapted from Martha Stewart)
Wild Card: Colleen
Berry Muffins
As wild card in the past I have typically contributed something that was non-food related. Knowing that we always have plenty of food at divas, I thought it would be fun to send everyone home with a breakfast item for the next day. Berries, flax, and citrus zest are said to be helpful in preventing cancer. I thought a mixture of berries would be fun so instead of using all blue, I added the raspberries.
1 ¾ c of all-purpose flour
1 c whole wheat flour
¼ c ground flax seed
1 T baking powder
½ tsp baking soda
½ tsp salt
10 T salted butter (1 1/4 stick), softened
1 c sugar
2 large eggs
1 ½ c plain yogurt
1 ¼ tsp orange zest
1 c blueberries
½ c raspberries
Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
Fold in the berries. The berries I used were still mostly frozen but were separated. Use a standard 12-muffin muffin pan. Put in muffin cups. Distribute the muffin dough equally among the cups.
Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
This recipe made about 18 muffins and I filled the cups almost up to the top. The mix was much thicker than I thought it would be, but they turned out relatively well.
(Modified from elise.com)
Lottery: Stacey
