Mango Mojitos without the Muddle
2 lb mango flesh, pureed
juice of 8 limes
mint simple syrup (1 c sugar, 1 c water, 1+ c roughly chopped mint)
2 + 750 ml bottles sparkling water
mango rum
To make the mint simple syrup, bring sugar, water and mint to a boil. Remove from heat and let stand for 30 minutes. Strain mint leaves and chill simple syrup. For drinks, add pureed mango, lime juice, simple syrup and sparkling water (start with 1 of water bottle and add to taste) in a pitcher and stir. For non-alcoholic version, serve over ice with a lime wedge. For alcohol version, add a shot of mango rum to a glass of ice then top with mango puree mixture and a lime wedge.
Appetizer: Sara
Veggie Tempura Fries with Wasabi Ranch and Ginger-Citrus Sauce
1 c Ice Water
1 Large Egg
1 c All-purpose Flour
3-4 T Black Sesame seeds (I couldn't find any, so I used poppy seeds and regular sesame seeds)
Vegetable Oil for Deep Frying (I used a fry daddy)
Salt and Pepper to taste.
I blanched green beans and snap peas, carrots, beets, and zucchini (unblanched). Coat in batter, Deep fry until golden brown.
Wasabi Ranch
1 c mayonnaise
½ c Greek yogurt
½ tsp dried chives
½ tsp dried parsley
½ tsp dried dill weed
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp salt
⅛ tsp ground black pepper
1 T wasabi powder ( I also added about 2 inches of wasabi paste from a tube)
more salt to taste.
Citrus Ginger Sauce
1 ¼ c water
1 T corn starch
¾ c dark brown sugar
¼ c soy sauce
2 T minced fresh ginger
1 tsp minced garlic
2 T lime juice
1 T lemon juice
¼ tsp crushed red pepper flakes
(From Kitchen on Fire)
Soup: Ashley
Mushroom Wontons in a Lemongrass Ginger Soup
For the wontons: makes alot. I was making this up as I went so amounts are approximate.
2 c finely chopped crimini mushrooms
1 pkg firm tofu, drained and finely chopped or crumbled
3 green onions finely sliced
2 cloves garlic, minced
1 pkg wonton wrappers
salt to taste
Saute mushrooms and tofu in 1 tbs butter or oil until soft and cooked through. Add green onions and garlic and saute about 2 minutes. Fill wontons according to pkg directions. Set aside.
For the broth:
1 carrot, sliced
8 c vegetable broth
4 stalks lemongrass
1 inch piece of fresh ginger, thinly sliced
2 cloves garlic, sliced
1 green onion, thinly sliced
1 T sesame oil
1 T Siracha hot sauce or to taste
In a soup pot, heat sesame oil. Add carrot and leeks and cook until softened. Add broth, lemongrass, ginger, green onion, garlic, and hot sauce. Simmer for about an hour.
To make the Wonton soup: Drop filled wontons into the simmering broth. Cook for 5 minutes. Ladle into bowls.
Salad: Stacey
Salad with Sweet Sesame Dressing
⅔ c rice vinegar
1 c canola oil
2 T sesame oil
2 T soy sauce
½ c sugar
4 tsp sesame seeds
Place all ingredients in a quart jar. Shake and store in the fridge until ready to use.
Serve over a salad of shredded cabbage, cucumber, red onion, red pepper and chives.
Side Dish: Mariah
Braised Dino Kale (or bok choy)
1-2 T of vegetable oil
5 bunches of kale
1 c veggie or chicken stock
1-2 T Soy sauce
1-2 T Sesame Oil
Salt and Pepper to taste.
Heat the oil in a large saute' pan over high heat. Add the kale, and sear until outside is nicely browned. Deglaze the pan wit the stock and some soy sauce. Reduce the heat until the liquid is at a simmer. Continue to cook, covered or not, until the bok choy is nice and tender. Adjust the seasoning with soy sauce, sesame oil, salt, and pepper.
(From Kitchen on Fire)
Entrée: Tamara
Asian Pizzas
Pizza Dough
1 c warm water
1 ¼ tsp yeast
3 T olive oil
3 T wheat gluten
3 c flour
1 ½ tsp salt
Combine ingredients in bread machine and run on dough or pizza dough cycle. Roll out dough into desired shape (to make enough for everyone I made my pizzas in rectangle cookie sheets) and let rise for about a half hour. One recipe will make one rectangle or 2 round 10” pizzas. For the Japanese pizza I added in chopped up nori.
Thai Pizza
3 T peanut butter
3 T brewed black tea
2 T rice vinegar2 T soy sauce
1 T minced ginger
2 tsp honey
2 T sesame seeds
1 T paprika
1 tsp salt
4 green onions, chopped
1 larger carrot, grated
tofu, crumbled and pan fried
chili oil
Combine peanut butter, tea, vinegar, soy sauce, ginger and honey. Mix well and set aside. Toast sesame seeds and combine with the remaining ingredients. Add 3 tablespoons of the sauce to the vegetable mix. Spread remaining sauce on the dough and top with vegetable mixture. Cook at 550 for about 6 minutes. Sprinkle finished pizza with a bit of chili oil, if desired.
(Adapted from Allrecipes.com)
Chinese Pizza
3 T hoisin sauce
3 T tomato paste
1 T rice vinegar
1 T chili pepper puree
1 tsp soy sauce
2-3 slices of ginger
2 cloves garlic, minced
½ can of water chestnuts, drained and sliced
⅓ c red onion, diced
½ c small snow peas, halved
½ can bamboo shoots
1 can baby corn
1 red bell pepper, sliced thin
2 tsp sesame oil
Combine hoisin, tomato paste, vinegar, chili pepper puree and soy sauce. Mix well and set aside. Heat some oil on high heat and sautee garlic and ginger, about a minute. Add vegetables and stir fry for 2-3 minutes. Remove from heat and add in sesame oil. Toss well. Spread hoisin sauce on pizza base and top with vegetables. . Cook at 550 for about 6 minutes.
Japanese Pizza
2 sheets of toasted nori
1 block tofu
flour for dredging
2 T soy sauce
1 T orange marmalade
1 tsp honey
⅛ tsp ground ginger
bok choy, chopped
ramen noodles
When making pizza dough, add in 1 sheet of crumbled or chopped nori to the bread machine. Press block of tofu between two plates to remove some water for about a half hour. Cube the tofu and dredge in flour. Pan fry the tofu on medium-high heat, turning often to sear each side of each cube. Remove from heat and cool. Combine soy sauce, marmalade, honey and ginger and mix well. Pour over tofu and allow it to marinade for at least an hour. Steam the bok choy (adding in white parts first then green parts at the last minute) with a bit of salt. Plunge in an ice bath to halt cooking. Spread marinated tofu over pizza crust and top with bok choy. . Cook at 550 for about 6 minutes. Sprinkle the second sheet of crumbled or chopped nori on top. Serve with crumbled ramen noodles on the side for sprinkling.
Dessert: Lovina
Lemongrass Cheesecake with Raspberry Coconut Milk Sauce
20 shortbread cookies, like Lorna Doone
2 T melted butter
2 pounds cream cheese
pinch of kosher salt
10 ounces sugar
4 stalks lemongrass, white parts only, minced
4 extra large eggs
Juice of 2 lemons
5 ounces cream
Preheat oven to 325 degrees convection. In a bowl, combine crushed shortbread cookies and melted butter. Press cookie mixture into bottom and sides of 8-inch cake pan; a springform pan is
recommended. Bake in middle of oven for about 10 minutes. Remove to a rack and let cool. Turn oven down to 300 degrees. In a stand mixer, cream together cream cheese, salt, sugar and lemongrass. Add eggs one at a time, alternating with the lemon juice, allowing each egg to be fully incorporated into the mixture before adding the next, scraping the bowl constantly. Add cream. Spoon mixture into baked crust and place in a water bath. (You'll need to foil the edges of your springform pan to prevent leakage.) Bake cheesecake in middle of oven for about 60 minutes, until edges become browned and cake is set in the center. Remove from water bath, remove foil and place on a rack to let cool, then refrigerate until chilled and serve.
(From ming.com)
Raspberry Coconut Sauce
1 can coconut milk
⅓ c fresh raspberries (plus a few extra for garnish)
⅓ c sugar
2 tsp corn starch
In a small saucepan, heat the coconut milk over medium heat. Crush the raspberries in a small bowl using the back side of a teaspoon. Add the raspberries and sugar to the coconut milk. Heat until simmering. Whisk together cornstarch with 1 TBSP water. Add cornstarch mixture to pan. Stir gently until sauce thickens. Cool to serve. Pour over slices of Lemongrass cheesecake and garnish with mint and raspberries.
Lottery: Aven
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| Birthday Girl Aven! |
