Taste the Sunshine - June 2012

Diva: Erin

Drinks: Ashley

Liquid Sunshine

Mix together equal parts: Pineapple juice, Carrot Orange juice, and Pineapple Coconut Juice.  Add 2 shots of Malibu rum for each glass.  Pour over ice.

Appetizer: Mary Ellen

Solar Flare Eggs (Deviled Eggs)

24 eggs

Mayonnaise

Dijon mustard

Dill pickle juice

Salt and pepper

Minced onion

Sweet red pepper

Paprika

Make sure eggs are room temp before submerging in boiling water. Let cool. Peel and slice in half. Mix egg yolks with mayonnaise, dijon mustard, pickle juice, salt and pepper, and minced onion.  Pipe back into egg white halves and put two very thin strips of sweet red pepper on top. Sprinkle with paprika.

Soup: Lovina

Yam and Carrot Soup with Yogurt Aioli

3 large yams, peeled and cubed

6 large carrots, peeled and cubed

2 onions, chopped

6 cloves garlic, minced

3 T olive oil

8 c vegetable broth

1 tsp cumin

2 tsp garam masala

¼ c fresh marjoram

salt

pepper

Chop and prep all the vegetables. In a large pot or dutch oven, heat olive oil over medium heat. Saute onions and garlic until softened. Add yams and carrots and saute for 5 mins. Add stock and bring to boil. Reduce heat and simmer for 15 minutes until the carrots and yams are fork tender. Remove from heat. Prepare yogurt aioli (recipe below). Add fresh marjoram, garam masala and cumin. Process the soup with an immersion blender until soup is smooth. Add salt and pepper to taste.

Marjoram Yogurt Aioli

1 c greek yogurt

¼ c milk

1 T mayonnaise

fresh marjoram, chopped

1 T fresh squeezed lemon juice

salt

pepper

In a small mixing bowl, combine yogurt, milk and mayo. Whisk until smooth. Add fresh marjoram and lemon juice. Mix and add salt and pepper to taste. Add small dollop to soup and garnish with fresh sprig of marjoram.

Salad: Erin

Tomato and Avocado Salad with Balsamic Vinaigrette

3-4 Avocados

5-6 Tomatoes

dressing:

¼ c balsamic vinegar

2 tsp dark brown sugar, optional

1 T chopped garlic

½ tsp salt

½ tsp freshly ground black pepper

¾ c olive oil

Blue cheese, for garnish

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Emeril Lagasse Balsamic Vinaigrette Recipe

Entree: Aven

Grapefruit Grilled Chicken

       

2 pink grapefruits

2 T brown sugar

1 T honey

¼ c olive oil

salt and pepper

4 boneless skinless chicken breasts, sliced in half horizontally

       

Juice one grapefruit into a bowl. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.

  

Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into the bowl with the juice from the first. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.      

      

To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes, any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.

              

Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

recipe by Sunny Anderson from www.foodnetwork.com

Side: Stacey

Marinated Vegetable Platter

1 ½ lbs. carrots

1 head cauliflower

1 head broccoli

2 cans jumbo black olives

1 basket cherry tomatoes

Mustard Marinade:

1 c canola oil

⅔ c white wine vinegar

3 cloves garlic

3 tsp salt

4 tsp dijon mustard

1 tsp pepper

Beat with a wire whip until smooth.

Peel carrots and slice diagonally. Cut cauliflower and broccoli in small pieces. Steam veggies until desired tenderness about 10 minutes. Plunge in cold water to cool down. Arrange all veggies in a 9x13 dish. Pour marinade over.  Cover and chill overnight.  Arrange on a platter.  Makes lots.  Enjoy!!

Dessert: Hallie

Lottery: Mariah

WWSD - What Would Stacey Do? - December 2011

Diva:  Erin

Drinks:  Tiffany

Selection of wines.

Appetizer:  Aven

Cauliflower and Carmelized Onion Tartlettes

1 large head of cauliflower (~2 lbs)

2 large thinly sliced yellow onions

4 T butter

2 pkgs puff pastry dough

6 oz. pancetta (omit for vegetarian version)

2 T dijon mustard

2 eggs

8 oz. mascarpone cheese (2 pkgs.)

½ c whipping cream

pinch nutmeg

1 c grated gruyere

½ c grated parmesan cheese

salt and white pepper

makes 24 tartlettes

Melt butter in saute pan.  Chop cauliflower and toss with half of the melted butter, sprinkle with salt and pepper.  Roast at 425 for 40 minutes or until tender, turning once.  Add onions to remaining butter, sprinkle with salt and pepper and cook over medium heat for 40 minutes or until golden, stirring occasionally.  While onions and cauliflower are cooking cut and arrange puff pastry in muffin tins. Spread a dollop of mustard on pastry and lay pancetta inside.

Reduce oven temperature to 350 and bake pastry for 20 minutes.  While pastry is baking whisk eggs with mascarpone, white pepper and nutmeg.  Stir in gruyere.  When cauliflower is cool enough to handle cut into small pieces.

To assemble tarts spread a layer of onions on top of pancetta, arrange cauliflower on top of onions, pour as much egg and cheese mixture as will fit in shells over veggies and sprinkle with parmesan.  Bake at 350 for 25 to 30 minutes, until filling is set and top is golden. 

(Adapted from Bon Appetit March 2007)

Soup:  Mariah

Broccoli Cheese Soup

3 T unsalted butter, plus 2 T cold unsalted butter, cut into pieces

1 c yellow onions or sliced leeks (white parts only, well rinsed)

½ tsp salt

¼ teaspoon freshly ground white pepper

Pinch nutmeg

½ tsp minced garlic

½ tsp chopped fresh thyme leaves

3 T all-purpose flour

3 c chicken stock or canned, low-sodium chicken broth

1 (16-ounce) package frozen broccoli, thawed and separated

½ c heavy cream

1 ¼ c shredded medium Cheddar

Croutons, for garnish, recipe follows

In a medium pot, melt the 3 tablespoons butter over medium-high heat.  Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.  Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food

processor and return to the pot.)  Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.  Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:

1 c 1/2 to 3/4-inch cubed French bread

2 T extra-virgin olive oil

¼ tsp Essence or Creole seasoning, recipe follows

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread

evenly on a small baking sheet and bake, stirring twice, until light

golden brown on top, about 6 minutes. Remove from the oven and cool

slightly before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2½ T paprika

2 T salt

2 T garlic powder

1 T black pepper

1 T onion powder

1 T cayenne pepper

1 T dried oregano

1 T dried thyme

Combine all ingredients thoroughly.

(From New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.)

Salad:  Colleen
Red Cabbage Slaw

1 ½ heads read cabbage shredded
dried cranberries
chopped pecans

dressing:
equal parts mayo and apple cider vinegar
sugar, salt and pepper to taste.

Mix, refrigerate for a couple of hours and serve.

Side Dish:  Stacey

Brussels Sprouts Gratin

2 T butter--cut into pieces, plus more for buttering the dish

kosher salt

1 lb. Brussels sprouts, outer leaves and stems removed

Pinch of red pepper flakes

Freshly ground black pepper

½ cup heavy cream

½ cup grated white cheddar cheese

½ cup breadcrumbs

Pre-heat oven to 400 degrees and butter a glass baking dish (double this recipe if you use a 9X13 dish).  Bring a large pot of salted water to a boil.  Add the Brussels sprouts and cook until just tender--about 10 mins.  Drain the sprouts and coarsely chop.  Transfer the sprouts to the prepared baking dish and toss with the red pepper flakes, salt and pepper to taste, then spread out evenly.  Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.  Bake the gratin until bubbly and golden brown--about 15 mins.  Enjoy!!

(From Food Network Magazine, November 2010)

Entree:  Lovina

Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)

4 pounds chicken thighs

3 T butter

8 carrots, cut diagonally into 1-inch-thick slices

1 large yellow onion, diced

2 leeks, chopped

1 c dry white wine

2/3 c chicken broth

1½ T Herbs de Provence

2 pounds small potatoes, cut into 1 inch pieces (I used organic French fingerlings)

1 c sour cream

½ c heavy cream

salt and fresh ground pepper

2 c frozen baby peas, thawed

1 ½ c coarsely grated Gruyère

Pat chicken dry with paper towels and season generously with salt and pepper. In a large (6 or 8-quart) ceramic dutch oven (with tight fitting lid), heat butter over medium high and brown the chicken in batches (about 4-5 minutes each side).  Transfer to a plate and cover. Spoon out all but 2 tablespoons fat from pan. Add carrots, onions and leeks and saute over medium heat until soft and beginning to brown. Add wine to deglaze the pot, stirring and scraping up brown bits over high heat, until liquid is reduced by half, about 3 minutes. Add broth, Herbs de Provence, and chicken (skin sides up) along with any juices from plate. Reduce heat and simmer, covered, for 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

Preheat broiler. Stir in sour cream, heavy cream, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

(Adapted from epicurious.com)

Dessert:  Hallie

Bread Pudding

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)

3 c milk

¼ c heavy cream

½ c coffee-flavored liqueur

1 c granulated sugar

1 c packed light brown sugar

¼ c cocoa powder

1 T vanilla extract

2 tsp pure almond extract (I skipped this and doubled the vanilla)

1 ½ tsp ground cinnamon

6 large eggs, lightly beaten

8 ounces semisweet chocolate chips

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

For the mint cream drizzle I whipped heavy cream with creme de menthe-- DON'T ADD SUGAR. I just dumped the booze in 'till it tasted good. The booze kept the cream from getting truly whipped, but it drizzles nicely.

(Adapted from Paula Deen)

Peppermint Popcorn

Preheat oven to about 200

Use air popped corn- microwave varieties have oil on them and might interefer with the process.

2 batches of air popped corn put in a deep roasting pan

Crush about 6 candy canes, or a bag of red and white starlight mints

Melt a bag of white chocolate chips, or about 2 bars of white chocolate

pour the melted white chocolate over the popcorn

mix the crushed candy with the popcorn/white chocolate

throw the pan onto the oven for a minute or so then mix again.

Let it cool and break it up.  Sprinkle on top of bread pudding for a little crunch.

Relaxed Literary Vegan Meal - July 2006

Diva: Tamara

Drinks: Nicole

Red and white wine

Appetizer: Mariah
The Very Hungry Caterpillar by Eric Carle

Assorted veggies with a bread bowl and spinach dip.

Spinach Dip

1 pkg. sautéed spinach drained

1 can artichokes chopped
1 c vegan mayonnaise
1/3 cup Parmesan-style cheese, grated
1 c Monterey Jack-style cheese, coarsely grated
2 cloves garlic, minced

Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients, reserving 1/4 c. of Monterey Jack-style Cheese.

Bake in preheated 350 degree oven until top is bubbly.

Salad: Sara
Red is Best by Kathy Stinson and Robin Baird Lewis

1 whole red cabbage finely chopped
1 hole red onion, ½ moon slices
Red grapes to suit
Almonds to suit
1 whole red pepper, ¼ moon slices
1 whole pink lady apple, cubed

Mix together in a big bowl. Add any other seasonally available red edible veggie or fruit. Dress with favorite salad dressing.

Soup: Lovina
Animal Dreams by Barbara Kingsolver

Carrot Soup with Ginger and Lemon

¼ c (1/2 stick) butter
1 ½ c chopped onion
1 T finely chopped peeled fresh ginger

1 ½ tsp minced garlic
1 ¼ pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 ½ tsp grated lemon peel
3 c (or more) chicken stock or canned low-salt broth (veggie broth)
2 T fresh lemon juice
4 T sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

Side Dish: Stacey
East of Eden by John Steinbeck

Broccoli, Red Pepper, and Almond Couscous--courtesy of The Vegan Chef

1 c onion, diced
1 T olive oil
4 c broccoli, half small florets and half chopped stems, divided
1 ½ c red pepped, diced
1 T garlic, minced
2 c water or vegetable stock
3 T lemon juice
1 tsp salt
1 tsp pepper
1 ½ c couscous
¾ c almonds, roughly chopped
¼ c freshly chopped dill
¼ c freshly chopped parsley

In a large saucepan, sauté the onion in the olive oil for 3 mins. Add the broccoli stems and continue to sauté the mixture an additional 3 mins. Add the broccoli florets, red pepper, and garlic and continue to sauté an additional 4 mins, stirring often. Add the water, lemon juice, salt and pepper, and bring the mixture to a boil. Add the couscous, stir, cover, remove the saucepan from the heat, and set aside for 5 mins. Using a fork fluff the couscous while stirring in the remaining ingredients. Taste and adjust seasonings. Yield: 1 1/2 quarts

Entree: Ashley
Jitterbug Perfume by Tom Robbins

Beet and Goat Cheese Salad with Pistachios

Makes 8 servings.
3 large red beets (1 2/3 lb without greens)

2 large golden beets (1 lb without greens)
¼ c minced shallot
2 T fresh lemon juice
¾ tsp salt
¼ tsp black pepper
¼ c pistachio oil
4 oz soft mild goat cheese**
3 T salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 c)


Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours.
Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins.
Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates.
Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down.
Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets.
Serve immediately.

Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered.
Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

**I made a mock goat cheese out of firm tofu, vinegar and lemon juice. I made it up as I went so I have no idea what the quantities are. Just went by taste.

Dessert: Erin
Grapes of Wrath by John Steinbeck

Depression Era Inspired Chocolate Cake

3 c flour
6 T cocoa
1 tsp salt
2 T vinegar
2 c cold water
2 c sugar
2 tsp baking soda
¾ c vegetable oil
2 tsp vanilla

Mix dry ingredients. Add wet ingredients. Stir until smooth. Bake at 350 for 30 minutes. Makes 2 layers of a 2 layer 8-9 inch round cake or one small sheet cake. Frost when cool. Eat!

Frosting

1 lb confectioner’s sugar
¼ tsp salt
1/3 c (2/3 stick) non-dairy margarine, room temp
¼ c orange juice, lite
2 tsp vanilla extract

Mix the sugar, salt and margarine. Add the liquid. Beat until smooth, adding more liquid if necessary. Use immediately (frosting will harden).

WildCard: Tiffany (absent)

Lottery: Michelle

Spring Equinox Delights – March 2006

Diva: Mariah

Drinks: Ashley
Lawn Boy

6 shots Vodka
3 cubes Ice
1 dash Sugar
1 handful Mint
Limeade

Put the ice in a blender, pour the vodka over it, toss in the mint, and fill with limeade. Blend until smooth, adding sugar little by little until it's just right. More vodka may be added during blending as well. Serve Lawn Boy in a Pitcher

Appetizer: Sara
Sesame Snap Peas

4.5 lbs snap peas and green beans
1 bunch spring garlic (garlic scapes or garlic onion)
2 red bell peppers cut into strips
2 red onions cut into ¼ moons
2 c cashews
3 T minced garlic
1 block tofu, cubed
¼ c nutritional yeast
1 c sesame oil
1 T salt
½ c safflower oil
½ tsp red pepper flakes
½ c tamari
¼ c brown rice vinegar
2 tsp sugar

Heat safflower oil in wok with ½ tsp salt. Add tofu – fry until golden brown, toss hot tofu and nutritional yeast in a large bowl. In wok heat sesame oil, ½ tsp salt, red pepper flakes, cashews. Cook for 5 minutes, stir frequently. Add all veggies and garlic, fry 10 minutes longer. Add Tamari, vinegar, sugar. Mix in a large bowl with tofu. Chill ½ hour.

Salad: Lovina
Spring Salad

3 c washed baby spinach leaves
3 c washed and torn salad greens
1 c sliced strawberries
2 kiwi fruit, peeled and sliced
¼ c sliced almonds
¼ c sliced mushrooms
¼ c snow pea pods
¼ c mandarin orange slices.
1 medium red onion, thinly sliced

Dressing:

¼ cup orange juice
2 T honey
1 tsp Dijon mustard
½ tsp poppy seeds
Salt
Pepper
2 T olive oil

Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. for dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.

Yield: 6 Servings

Soup: Stacey
Chicken Artichoke Soup

3 lg. boneless chicken breasts
1 onion, diced
2 cans cream of chicken soup
2 cans cream of celery soup
2 jars marinated artichoke hearts
2-3 cans chicken broth
½ lb. pepper jack cheese, grated
½ lb. sharp cheddar cheese, grated
½ c half and half
fresh thyme

Simmer chicken and onion until chicken is cooked through. Drain, shred and set aside. Combine soups and broth in a large pot. Bring to a boil. Reduce heat and add cheese. Stir until melted. Add chicken, onions, half and half and spices. Heat through. Enjoy!!

Side Dish: Nicole
Broccoli with Garlic Butter and Cashews

1 ½ pounds fresh broccoli, cut into bite size pieces
1/3 c butter
1 T brown sugar
3 T soy sauce
2 tsp white vinegar
¼ tsp ground black pepper
2 cloves garlic, minced
1/3 c chopped salted cashews

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Entree: Tiffany
Spring Risotto with Lemon, Asparagus, and Peas
Serves 4

1 T olive oil
3 small shallots, about 1/2 cup
1 ½ c Arborio rice
6 c vegetable stock
1 pound asparagus
1 c frozen spring peas
2 tsp lemon zest
2 T lemon juice
¾ c grated parmigiano reggiano

In a medium saucepan, bring your stock up to a simmer. Meanwhile, dice the shallots, and snap off the woody ends of the asparagus. If the asparagus is quite thick, you may want to also peel them. Then chop on the diagonal into 1/2 inch pieces.

In a broad-bottomed sauté pan, heat the olive oil over medium heat. Add the shallot and cook until soft. Then add the rice and stir to coat.

One ladle-full at a time, add the stock to the rice and stir constantly until completely absorbed before adding more stock. After about ten minutes, add the asparagus, and continue adding stock until the rice is soft and risotto creamy, about 20 or 25 minutes, adding the peas in the last minute.

Remove the risotto from the heat and stir in zest, juice, and cheese. The risotto will continue to thicken, so you should hurry your dinner guests to the table and serve them as soon as you can.

Dessert: Erin
Kuchen

1/3 c butter/marg softened
1 package yellow cake mix
2 ½ c sliced baking apples/peaches/plums/pears
½ c sugar
1 T cinnamon
1 c sour cream
2 egg yolks or 1 egg

Preheat oven to 350 degrees. Cut butter into cake mix (dry mix) until crumbly. Pat mixture lightly into an ungreased oblong pan (13 x 9 x 2), building up the sides slightly.

Bake for 10 minutes. Arrange fruit on warm crust. Mix sugar & cinnamon. Sprinkle on fruit. Blend sour cream and egg/yolks. Drizzle over fruit.

Topping will not completely cover fruit. Bake for 25 minutes more or until edges are light brown. Do not overbake. Serve warm.

WildCard: Tamara
“Springy” Garden Herb Bread

1 ½ c water
2 T butter
4 c bread flour
2 T dried milk (I omitted this)
2 T sugar
2 tsp salt
1 T chives
1 T Marjoram
1 T Thyme
1 tsp basil
1 ½ tsp fast rise or 2 tsp active dry yeast

If using fresh herbs, double amounts.
I replaced the chives and basil with fresh chopped rosemary.

Use white, rapid or delay bake cycles on your bread machine. Or use dough cycle and bake in the oven at 375 for about 20 minutes.

Lottery: Michelle

Rustic Fall Flavors – November 2005

Diva: Ashley

Drinks: Sara
A variety of red wines.

Appetizer: Tiffany
Homegrown Potato skins

10 Baking Potatoes right from your garden
1 ½ c cheddar cheese
1 bunch green onions, diced
1-2 red peppers, diced
3-4 cloves minced garlic
Tofutti sour cream

Preheat Oven to 425 degrees. Bake Potatoes for one hour, then turn the oven up to 475 degrees. After Potatoes cool, cut them in half lengthwise and scoop out the insides, leaving 1/4" of the potato in the shell all around (save the potatoey goodness for another use). Place potato shells on baking sheet with a bit of olive oil, coconut oil and or cooking spray. Bake for 10 minutes, making sure they don't burn.

Fill with the minced garlic, cheddar cheese, red pepper and green onions. Return to the oven at 425 degrees and bake until cheese in bubbly, about 7 to 10 minutes. Serve with tofutti sour cream on the side.

Salad: Erin
Sara and Mariah to the rescue... Erin may have forgotten that she was going to be out of town for work or something. So it was a serious throw together of stuff from Sara’s fridge. The dressing...probably Sara’s standard garlic-olive oil-balsamic vinegar deal.

Soup: Ashley
Roasted Butternut Squash Soup with Apples and Garam Masala

8 c (1-inch) cubed peeled butternut squash (about 2 medium)
3 T olive oil, divided
2 T maple syrup
1 tsp kosher salt
1 ¼ tsp garam masala
1/8 tsp freshly ground black pepper
Cooking spray
¼ c finely chopped shallots
4 c chopped peeled Braeburn apple (about 1 pound)
¼ c sweet white wine
3 c water
1 (14-ounce) can fat-free, less-sodium chicken broth
2 T soy milk
additional apples for garnish

Preheat oven to 400°.

Combine squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper in a large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 45 minutes or until soft.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Stir in apple; sauté 2 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes. Place half of soup in a blender; process until smooth. Strain mixture through a sieve into a bowl; discard solids. Repeat procedure with remaining half of soup. Stir in soy milk.

Side Dish: Mariah
Enchanted Broccoli Forest

2 c brown or white rice
1 lb. fresh broccoli
1 T butter or canola oil (plus a little extra for the pan)
1 c chopped onion
3/4 tsp. salt
1 large clove garlic, minced
2 T fresh lemon juice
2 T minced fresh dill (or 2 tsp. dried)
3 T fresh mint (or 3 tsp. dried)
1/4 c minced fresh parsley
pepper to taste
cayenne to taste

Options:
1/2 c toasted sunflower seeds
1/4 lb. Swiss or cheddar cheese, grated
a little extra butter for the top

Serves 4-6

Cook the 2 cups of rice in 3 cups of boiling water until tender (this will take 15-20 minutes for white rice, 35-45 minutes for brown). Fluff the cooked rice with a fork and set aside.

Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you.

Preheat oven to 325° F.

Lightly grease a 9 x 13 baking pan. Melt the butter or heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt and sauté over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and the lemon juice and sauté for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste along with the optional ingredients. Taste to correct salt, if necessary, and spread in the prepared pan.

Now the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake just until heated through (15 -20 minutes). Serve right away.

Entree: Lovina
Herb-Roasted Pork Loin with Cranberry Port Wine Glaze (Fall Harvest at Ashley’s)

Boneless, center-cut pork loin roast (3 to 4 pounds)
2 T minced fresh rosemary
2 T minced fresh sage
4 cloves garlic, minced
1 tsp kosher salt
1 tsp freshly ground black pepper
Extra-virgin olive oil
Cranberry port wine glaze (see recipe)

Preheat oven to 350 degrees.

Place roast in an open roasting pan.
In a small bowl, combine rosemary, sage, garlic, salt and pepper.
Brush roast with olive oil. Generously pat the herb mixture onto the roast. Cook the pork in preheated oven 60-80 minutes, or until an instant-read thermometer inserted in meat registers 145 to 150 degrees. Allow meat to rest 15 minutes before slicing.
While meat is roasting, prepare the cranberry port wine glaze. Spoon warm glaze over sliced pork loin. Makes 6 to 8 servings.

Cranberry port wine glaze:

2 T extra-virgin olive oil
3 shallots, minced
1 T minced fresh sage
1 tsp minced fresh rosemary
½ c dried cranberries
2 c good quality port wine
1/3 c beef stock
1/3 c red wine vinegar
½ c red currant jelly
1½ tablespoons cornstarch stirred into 2 tablespoons cold beef stock

Heat olive oil in a heavy skillet over medium heat. When oil is hot, add shallots, sage, rosemary and cranberries. Sauté until shallots are wilted and transparent, about 8 minutes. Add port wine, beef stock, vinegar and red currant jelly. Cook over medium-low heat, stirring frequently, until mixture is slightly thickened, about 20 minutes. Bring to a boil and quickly stir in cornstarch mixture. Cook until smooth and thickened, stirring frequently.

Dessert: Stacey
Grandma Ellersick’s German Apple Cake

4 c grated raw apples
2 c sugar
½ c oil
1 c chopped nuts (optional)
2 eggs, well beaten
2 c flour
2 tsp baking soda
2 tsp vanilla
1 tsp salt
1 ½ tsp cinnamon

Mix ingredients well in order given. Bake at 350 for 45 minutes in a greased 9x13 pan. Serve with fresh whipped cream.

WildCard: Nicole
Baked Brie

1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese
Raspberry Jam, or other sweet jam (I used apricot)
Brown sugar
¼ c of maple syrup
slivered almonds

Preheat oven to 350 degrees F.
Cut rind off the top of the brie round.
On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top cut side up.
Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.