Sunday, August 14, 2011

With a Splash of . . . - August 2011

Diva:  Colleen

Drinks:  Lovina
Lemon Splash 

1 oz Effen vodka :)
1 oz triple sec 
1 oz amaretto 
juice of 1/4 lemon 
3 oz soda water

Mix together the liquors and fresh squeezed lemon juice. Pour over ice and top with soda water. Get your effen splash on!

(modified from

Mango nectar spritzer


6 oz mango nectar 
splash of soda 
garnish with a wedge of fresh peach

Appetizer:  Mariah
Peach Relish with a Splash of citrus Vinaigrette

8 Peaches chopped
1.5 inches of fresh ginger peeled and grated
1 Purple pepper diced
One hand full of fresh basil chopped
3 Greens onions diced
1 Garlic Scape diced

For vinaigrette, mix lime juice, honey, salt, pepper and fresh garlic to taste.

Sauté ginger in a splash of olive oil for 3 minutes until, add half the chopped peaches and purple pepper and sauté for another 4 to 5 minutes over medium high. Remove from heat place in a bowl and add remaining ingredients, then pour the vinaigrette over the relish and stir gently. Serve over toasted sourdough baguette.

Salad:  Ashley
Greens with cherry tomatoes, basil, marinated artichoke hearts and a splash of mozzarella cream

Mixed greens
chopped fresh basil
chopped marinated artichoke hearts 
whole heirloom cherry tomatoes
1 tub of fresh mozzarella

To make the mozzarella cream:
  In a food processor, puree fresh mozzarella, about 2 T of the liquid whey, and 2-3 T of the oil from the marinated artichokes.  Process until smooth.  Add more oil until the cream becomes smooth and loose and the desired consistency.


To make the salad:
Place greens on the plate.  Top with about 2 tsp shopped fresh basil, ¼ c (or desired amt) of chopped marinated artichokes, about 4 tomatoes, and a splash of the mozzarella cream.

Side Dish:  Sara
Jalapeño Wild-Rice Cakes

¾ c water
⅓ c wild rice
½ tsp salt, divided
1 T all-purpose flour
½ tsp baking powder
1 egg
1 jalapeño pepper,* finely chopped
2 T minced onion
1 T freshly grated ginger or 2 teaspoons ground ginger
2 T vegetable or olive oil

Combine water, rice and 1/4 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat; cover and simmer 40 to 45 minutes or until rice is tender. Drain rice, if necessary; place in medium bowl. Add flour, baking powder and remaining 1/4 teaspoon salt; mix until blended.

Whisk egg, jalapeño pepper, onion and ginger together in small bowl. Pour egg mixture over rice; mix until well blended.

Heat oil in large nonstick skillet over medium heat. Spoon 2 tablespoons rice mixture into pan and shape into 3-inch cake. Cook, 4 cakes at a time, 3 minutes on each side or until golden brown. Transfer to paper towels. Serve immediately or refrigerate rice cakes for up to 24 hours.


Entrée:  Erin
Baltimore Crab cakes with Spicy Avocado Sauce

For sauce
½ ripe medium California avocado, pitted and peeled
1 T low-fat mayonnaise
1 T fresh lime juice
¼ tsp salt
¼ tsp sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
¼ c fat-free (skim) milk

For crab cakes
¼ c mayonnaise
2 scallions, thinly sliced  (didn't use these, just used chives)
1 large egg, lightly beaten
1 T Dijon mustard
2 tsp fresh lemon juice plus wedges for garnish
1 ½ tsp Old Bay Seasoning
½ jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 ¼ c panko (Japanese breadcrumbs), divided (I used Ritz crackers, finely crushed)
1 T thinly sliced chives
¼ tsp kosher salt
⅛ tsp freshly ground black pepper
1 head Bibb lettuce  (thought this sounded awesome, but didn't do it)
2 T vegetable oil

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.  

 Heat oil in a large skillet over medium heat. Place remaining ½ cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.


Dessert:  Aven

Classic Chocolate Whoopie Pies

1 ⅔ c all-purpose flour

⅔ c unsweetened cocoa powder

1½ tsp baking soda 

½ tsp salt

4 T unsalted butter, at room temp
4 T vegetable shortening
1 c (packed) dark-brown sugar
1 large egg
1 tsp vanilla extract
1¼ c milk

Marshmallow filling*
1½ c Marshmallow Fluff

1¼ c coconut oil

1 c confectioners’ sugar

1 T vanilla extract

Position rack in center of oven; preheat to 375ºF. Line two baking sheets with parchment paper. 

Sift together flour, cocoa powder, baking soda, and salt on a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium; beat for 3 minutes. Add egg and vanilla; beat 2 more minutes. 

Add half of flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour mixture and milk. 

Using a spoon, drop batter 1 Tbsp at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently. Remove from oven; let pies cool on sheet for 5 minutes; transfer to a rack to finish cooling. 

To make filling: Beat Fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium; beat until fluffy.

Sandwich filling between the flat sides of two pies; repeat.

* I  divided the filling up to make three flavors; mocha (added cocoa powder and coffee), raspberry (added raspberries and chambord), and vanilla (didn't add anything).

(Adapted from

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