Appetizers - September 2012

Diva: Colleen


Stacey
Jalapeno Popper Dip

2 8-oz pkgs cream cheese
1 c mayo
1 c parmesan cheese
4 cloves garlic-minced
1 4-oz can diced green chilies
1 4-oz can diced jalapenos, drained
8 oz bacon-crisp and crumbled
french bread or chips for dipping

Pre-heat oven to 350 degrees. Cook and crumble bacon, reserve 3 T for topping/garnish.  Combine cream cheese, mayo, parm., and garlic. Mix until smooth.  Add jalapenos and chilies.  Stir in bacon. Put in a glass baking dish and garnish with reserved bacon.  Bake 20-25 minutes, until hot and bubbly.  Enjoy!!


Tiffany
Artichokes

artichokes
mayo
soy sauce
lemon juice

Boil artichokes until leaves easily pull off.  Mix mayo (about ¼ - ⅓ of a cup) with soy sauce and lemon juice (about a teaspoon of soy sauce and a squeeze of a lemon).  Mix sauce, adding more soy or lemon until you get it just the way you like it.

Colleen
Garden Vegetable Salsa

2 zucchini, diced
1 c frozen corn
6 tomatoes, diced
1 jalepeno, minced
cilantro to taste
juice of one lime
salt and pepper to taste

Combine all ingredients, cover and refrigerate for at least 4 hours.  Serve with your favorite chips!

Aven
Lemony White Chocolate Mini Cheesecakes

1 package lemon snaps or small lemon cookies
4 8-oz pkgs cream cheese, softened
1 ¼ c sugar
10 oz white baking chocolate, melted and cooled
2 T all-purpose flour
2 T heavy whipping cream
2 T lemon juice
2 tsp grated lemon peel
2 tsp vanilla extract
4 eggs, lightly beaten
strawberries and mint leaves, optional

Place one cookie in bottom of cupcake papers inside muffin tins, set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into cupcake cups. Bake at 325° for 25-35 minutes or until centers are just set and top appears dull.
Refrigerate overnight. Garnish with strawberries and mint leaves iif desired.
Yield: 36 servings.
Adapted from Taste of Home magazine Cheesecakes edition

Indian - May 2012

Diva: Ashley

Drinks: Mary Ellen
Bombay Sapphire Gin and Tonics

Pour a shot of gin over ice and add tonic to fill glass.

Ginger Lemonade Concentrate

2 c water
1 c sugar (can use honey)
2 T grated ginger
1 c lemon juice

Simmer sugar and ginger in water for 5 minutes-until liquid is clear. Let cool and add lemon juice. Mix with sparkling or still water and serve over ice.


Appetizer: Lovina
Samosa Cutlets with Cilantro Chutney

Potato Cutlets:
¾ bag frozen green peas (about 2 ½ c)
1 large onion, finely chopped
4 large cloves garlic, finely minced
9 medium potatoes
2-3 tsp tumeric
3 tsp cumin powder
3 tsp curry powder
3 tsp salt
½ jalapeno, finely chopped
juice of 2-3 lemons, freshly squeezed
oil for frying

Bring a large pot of salted water to boil. Meanwhile, steam peas and transfer to a large bowl then mash. In a large saute pan, heat 2 tablespoons canola oil and add peas, onion, garlic, and jalapeno. Add tumeric, cumin, curry and salt. Cook stirring often until onions are softened. In the meantime, wash potatoes and prick skins with a fork. Add to boiling water and cook until tender. Return pea mixture to bowl and add lemon juice. Mix and set aside. When potatoes are cooked, remove from water and allow to cool slightly until they can be handled. Remove skins and place in another bowl and mash until a coarse mealy texture is formed. Combine potatoes and pea mixture and season to taste. Set aside to cool. Coat bottom of large heavy saute pan (I used cast iron) with oil and heat over medium-high heat. Prepare patties by hand (about dollar-sized) and add to pan, reduce heat slightly to medium, and fry for approximately 2-3 minutes per side, until a nice brown crust forms. Cook patties in batches and serve immediately with Cilantro Chutney.

Cilantro Chutney
I bunch cilantro, stems removed, rough chopped
1 ½ large cloves garlic, whole
½ jalapeno, rough chopped
1 tsp cumin powder
juice of 1 lemon, freshly squeezed
1 tsp salt
¼ c whole raw almonds (about 8-10)
2-3 T water

Add all ingredients to blender and process until smooth. Add water to desirable consistency and season to taste. Can be made a day in advance to allow flavors to develop. Place a teaspoon-sized dollop on top of simosa patties.

**This recipe was contributed and prepared by my friend Monika’s mother, Sudha, during her visit to the Palouse for Monika’s graduation from WSU.

Soup: Colleen
Cold Mango Soup

lots of mango - maybe 4 or 5 cups?
2 c orange juice
juice of 2 limes
1½  c plain yogurt

Place ingredients in blender and purée.  Chill for at least two hour. Recipe slightly adapted from:  http://www.foodnetwork.com/recipes/saras-secrets/pack-and-pour-mango-soup-recipe/index.html  The original recipe produced a very, very thin soup that mostly tasted of orange juice.  I added a lot more mango and it ended up more of the consistency and flavor I was looking for.

Salad: Aven
Lentil Chopped Salad

1 c brown lentils, dry
1 large cucumber, diced
1 red or yellow bell pepper, diced
1 c diced tomatoes
¼ c fresh parsley, finely chopped
extra tomatoes and parsley for garnish, optional

Bring lentils to boil in 4 cups water, reduce heat and simmer for 20 minutes until lentils are tender but not falling apart.  Drain and cool lentils.  Toss lentils with dressing and then stir in veggies and parsley.  Garnish each serving with a large tomato slice and sprig of parsley.

Coriander and Ginger Dressing
2 T apple cider vinegar
2 T olive oil  
⅛ tsp ground ginger
¼ tsp ground coriander
pinch sugar
salt and pepper to taste

Mix ingredients well.

Side Dish: Hallie
Ginger Carrot Rice

3 c basmati Rice
1 onion
butter
6 carrots
ground ginger (how much do you like?)
1-2 c roasted peanuts chopped
salt to taste
cayenne to taste

Cook rice according to directions. I mix a little ground ginger in to infuse the rice. As the rice cooks, saute the onion in butter for about 10 minutes. Add the grated carrots and ground ginger to the onions and cover to steam for about 2 minutes. Add the cayenne and salt to taste and combine the rice, peanuts, and sauteed veggies.

Entree: Erin
Garam Masala Scallops (with Roasted Acorn Squash or Jasmine Rice)

1 large (1 1/2- to 2-lb) acorn squash (Disregard squash directions if using Jasmine Rice instead)
¾  lb sea scallops, tough muscle removed from sides if necessary
1 ½  T vegetable oil
¾  tsp turmeric
1 ½  T minced seeded jalapeño chile
1 large garlic clove, minced
2 tsp grated peeled fresh ginger
1 T plus 2 tsp fresh lime juice
¼  c water
¾  c heavy cream
1 ½  tsp garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne

Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.

Cooks' notes: Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes. For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.


Dessert: Stacey
Chai Masala Cake

Filling/Topping:
1 T butter
3 T brown sugar
1 ½ T flour
⅓ c chopped walnuts
2 tsp chai tea (dry)

Batter:
1 ¼ c flour
⅛ tsp salt
½ tsp baking soda
1 tsp baking powder
6 T butter, softened
½ c sugar
2 eggs
¾ c plain yogurt
1 t. vanilla

Pre-heat oven to 350 degrees
Butter a loaf pan and flour well.

Topping/filling:
In a shallow dish mix ingredients with a fork until crumbly.

Batter:
Sift dry ingredients together in a bowl.
Cream butter and sugar.  Add eggs and vanilla.  Mix well with a mixer.  Alternately add flour mixture and yogurt.  Mix until smooth and creamy.
Put half of the mixture into the loaf pan.  Spoon in ¾ of the topping mixture.  Add the rest of the batter and then spoon the rest of the topping mixture on top.
Bake for 40 minutes.  Let rest in the pan for 10 minutes then turn onto a cooling rack.

Serve slices with ice cream and strawberries (optional)

Lottery: Tiffany

June Wedding - June 2010

 Diva:  Colleen

Drinks:  Mariah
Red Faerie
 
3 oz. Pinot Noir 

½ T sugar

½ oz. apple juice 

Dash of lemon juice 

Dash of grapefruit juice

Combine all ingredients in a shaker full of ice, shake vigorously, and strain into a chilled coupe glass. Garnish with skewered, frozen red grapes offset by slices of green apple.

Wedding Cake Martini

1 ½ oz. Amaretto (Disaronno)
½ oz. Vodka, vanilla
1 oz. Pineapple Juice

Combine all ingredients in a shaker full of ice, shake vigorously, and strain into a martini glass. 

 
Appetizer:  Tamara
 Phyllo Wrapped Asparagus

4 sheets of phyllo dough thawed
1 c dairy free cream cheese mixed with fresh chives (chopped)
1 bunch of fresh asparagus
½ c vegan butter
panko breadcrumbs
fresh parsley (for garnish)

Pre-heat the oven to 375.  
Spread the cream cheese mixture on the phyllo sheets, doubled up
slice the phyllo sheets into 4ths then again into 3in x 3in squares
take the asparagus and wrapped into the dough from one corner to the next, creating a triangular shape

brush each wrap with the vegan butter and sprinkle with the panko breadcrumbs
bake for 20-25 minutes (or until the breadcrumbs have browned)

chop the parsley and sprinkle on top for garnish and serve

(from RhymeswithVegan.com)

Salad:  Ashley
Arugula and Mixed Greens with Strawberry Vinaigrette and Cheddar Crisps
 

8oz cheddar cheese

1 egg

¼ c all-purpose flour

½ tsp salt

¾ tsp ground red pepper (optional)

24 strawberries, hulled

6 T extra-virgin olive oil

6 T balsamic vinegar

2 garlic cloves, minced

4 tsp chopped fresh lemon thyme

1 tsp salt

½ tsp ground pepper

8 c arugula

8 c mixed baby greens

2 avocados, halved, pitted, peeled and sliced

1 green onion, finely chopped



To make the crisps: Preheat the oven to 350F.  Lightly oil a baking sheet or use a Silpat.  Cut the cheese into ½ inch cubes.  In a small bowl, beat the egg with 2 tbs cold water.  In another bowl, combine the flour, red pepper, if using, and salt.  Working in batches, toss the cheese in the flour, then in the egg and again in the flour.  Bake for 15 minutes or until brown. 

To make the salad:  Put 20 strawberries in a food processor and process until pureed.  You should have a little more than a cup.  Slice the remaining strawberries and set aside.  In a large bowl, whisk together the strawberry puree, oil, vinegar, garlic, thyme, salt, and pepper.  Add honey or sugar to sweeten if necessary.  
Divide greens evenly among plates, drizzle with the vinaigrette and top with the green onion, sliced avocado, sliced strawberries and cheddar crisps. (Serves 12)

(Adapted from Simply Organic by Jesse Ziff Cool)


Soup:  Aven
Avgolemono Soup (Greek Egg-Lemon Soup)

2 c milk
2 T cornstarch
6 egg yolks, beaten
2 quarts vegetable stock
½ c aborio rice
¼ c butter
chopped parsley
½ c fresh lemon juice (or more to taste)
1 lemon, rind of, grated
salt and pepper
mint

Stir the milk and cornstarch together and beat in the egg yolks.  Set aside.
Bring the stock to boil in a 4-quart soup pot and add the rice.  Cook, covered, until the rice is puffy and tender, about 25 min.  Remove the soup from heat, add milk and egg mixture, stirring carefully.  Continue to cook for a moment until all thickens.  Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.

(Adapted from Recipezaar.com)
 
Side Dish:  Sara
Spinach and Artichoke Twice Baked Potatoes

1 very large Idaho baking potato
2 c chopped baby spinach (heaping)
2-3 artichokes from a can, stem removed and chopped fine
1 shallot chopped
1 clove of garlic grated
salt and pepper to taste
Pinch red pepper flakes
¼ c + 1 T of Greek Yogurt
⅓ c Grated Swiss Cheese + extra for sprinkling
Olive oil for sautéing

Bake the Idaho potato till it is done and soft in the middle. You can do this however you bake potatoes (please say not via microwave).  Cut the potato in half and allow to cool.
In a skillet, heat olive oil (about ½ T) over medium heat.  Add in shallot and start to sauté.  When the shallot starts getting a bit soft then add in the salt, pepper, red pepper flakes, and grated garlic.  Combine and sauté for about another minute watching the garlic to make sure it doesn’t burn.  Add in the spinach and artichokes, sauté until the spinach is wilted.  Remove from heat and allow to cool.

Scoop out the inside of each half of the potato and add to a medium sized mixing bowl.  Make sure to not scoop out the entire inside but leave about a quarter inch or so border so that the potato will hold together.  Mash the insides of the potato in the mixing bowl till it’s smooth.  Add in the yogurt and the spinach and artichoke mixture.  Stir till combined then add in the ⅓ c of grated Swiss cheese.

Scoop mixture back into the potato halves, distribute equally between each half.  The potatoes will be stuffed and over-flowing, this is what you want.
At this point you can heat them up and serve or cover and refrigerate until you’re ready for them.

Right before pulling them out of the oven upon reheating, sprinkle with remaining swiss cheese allowing it to melt.  Serve immediately and enjoy!  (Serves 2)

(From offhercork.com)
 

Entree:  Stacey
Triple-Cheese-Stuffed Chicken Breasts



6 medium chicken breasts--trim and cut slit in thicker end

1 c ricotta cheese

1 c shredded gouda cheese

⅔ c shredded parmesan cheese

3 T fresh basil, chopped

2 T fresh oregano, chopped

1 tsp lemon-pepper seasoning

2 T olive oil
salt and pepper

½ c white wine
 


Rinse and pat dry chicken breasts.  Combine cheeses, basil, oregano, lemon-pepper seasoning and a little salt and pepper in a bowl.  Stuff about 1/3 of a cup of stuffing in chicken breasts.
Place the chicken in a baking dish.  Brush lightly with olive oil and sprinkle generously with salt and pepper.  Bake at 375 degrees for 45-55 mins. until chicken is no longer pink.  Pour wine over the chicken and bake for the last five minutes.  (Serves 6) 

(adapted from Better Homes and Gardens Cookbook)
 
Dessert:  Lovina

Southern Red Velvet Cake

Vegetable oil for the pans
2 ½ c all-purpose flour
1 ½ c sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder
1 ½ c vegetable oil
1 c buttermilk, at room temperature
2 large eggs, at room temperature
2 T red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 c sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 tsp vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake

(From the foodnetwork.com, Sara Moulton)
 
Lottery:  Erin

Istanbul - April 2010

Diva:  Bonnie

Drinks:  Sara
Selection of Mediterranean wines

Turkish Apple Tea (Elma Cayi)

2 red apples, do not peel and do not remove the seeds, cut in 4 or 6
1 orange, do not peel, cut in 4 or 6
1 stick cinnamon
2 whole cloves
4 c water

Place all the ingredients in a saucepan, bring to a boil. Turn the heat down and simmer until the fruits are tender. Strain into the bowl pushing gently with the back of the spoon to remove all the liquid. Then pour into the tea glasses.

If you like you may sweeten with honey.

(From turkishcookbook.com)


Appetizer:  Ashley
Ali Nazir

2 lbs lamb, chopped


2 T shallot, minced

½ a green pepper, diced
1 T ancho chile powder
3 T sundried tomato paste

salt and pepper to taste

2 c whole milk plain yogurt, drained

3 cloves of garlic, minced
3 eggplants

Call your friend Jen from Palouse Prairie Farm the morning you need to make your dish and ask for some lamb.  Have a 20 min conversation about what will defrost in time and what cut of meat will taste/work best.  Run over to her farm and grab said meat.  Defrost in a water bath.  Cut meat off of bone, trim and coarsely chop so you have about 2 lbs of tender meat (I used shoulder chops).


Drain yogurt for 1 hour, min.  Mix with garlic. set aside.


Drive all over the place looking for decent eggplants


Prick eggplants and roast in broiler until the skin starts to blacken and cave in.  Scrape out pulp, puree, and add salt and pepper to taste.  If you have an open flame, roast eggplants over the flame for a smokey flavor.


Heat a large skillet over med heat.  Add about 1 tbs of canola oil.  Add lamb and shallot.  Cook for a few minutes and then add green pepper, tomato and spices.  Cook until lamb is cooked through, about 10 minutes.  Taste and adjust seasonings.


Combine eggplant puree with garlic yogurt.


Put puree in a bowl.  Top with meat and garnish with parley.  Serve with flatbread, pita and crackers.

Soup:  Lovina
Red Lentil and Mint Soup (Ezo Gelin Corbasi)

½ c red lentils, washed and drained


¼ c fine grain bulgur, washed and drained

¼ c rice, washed and drained

2 T olive oil or butter
1 onion, chopped

1 garlic clove, finely chopped
¼ c diced tomato, in a can
2 T tomato paste

4 or 5 c chicken stock

1 tsp paprika

½  tsp cayenne pepper (optional)
1 T dry mint

Salt

Pepper



Garnish:
2 tbsp butter

1 tsp dry mint



Sauté the onion with olive oil for about 2 minutes, then add garlic and saute until the smell of the garlic comes out. Throw the diced tomatoes in and let them soften for about 10 minutes. Then add the rest of the ingredients. First cook on high heat to bring to boil then turn the heat down to simmer. Cook for about half an hour, stirring occasionally. Pour it into the blender and pulse 3-4 times. Pour it back into the pot. If it's too thick, add a little bit more hot chicken stock or water.

Melt the butter in a small pan. When you see the bubbles turn the heat off. Add the dry mint and stir. Pour it into the soup, stir and serve with lemon wedges.

(From turkishcookbook.com)

Salad:  Colleen
Shepherd's Salad



2 lbs cherry tomatoes, halved

2 English cucumbers, quartered and chopped
2 yellow bell peppers, diced

1 small red onion, diced, salted, and rinsed

1 jar Kalamata olives, halved
lots of Feta, cubed

1 bunch flat leaf parsely, chopped

½ c fresh lemon juice
⅓ c olive oil

salt and pepper to taste

Put all veggies in a bowl and mix.  Top with lemon juice, olive oil, salt and pepper 30 minutes before serving.  Garnish with olives and feta.  For my salad, I only mixed the tomatoes, cucumbers, and bell peppers in the main salad and left the rest of the ingredients as a garnish because I like choose your own adventure eating.

Side Dish: Aven

Saffron Pilaf

¾ c dried apricots
¾ c  honey wine
Soak the apricots in wine for about an hour.

2-3 saffron threads
¼ c hot water
Soak the saffron in hot water while sautéing the other ingredients

¼ c butter
1 bay leaf
1 garlic clove, minced
1 onion, finely chopped
1 c long grain brown rice

Sauté bay leaf, garlic and onion until onion is soft, add rice and cook until rice turns opaque

1 cinnamon stick
2 strips lemon peel
3 ½ c veggie or chicken broth

Add cinnamon, lemon peel, saffron and water, chopped apricots and wine and broth.
Bring to a boil then reduce heat and simmer with lid on for 45 minutes.
At this point rice should be almost done and there should still be some liquid.

Add 1 c orzo and cook for 20 more minutes.

I did have to add a little more liquid toward the end.
I added the orzo after only 30 minutes and it was overdone by the time the rice was cooked.  I think cooking the rice for 45 minutes should help.

Entrée:  Erin
Ali Nazik Kebabi


(eggplant purée with yogurt and ground meat)


4 long, thin medium-sized eggplants

3-4 “sivri” peppers or 2 Anaheims

1 T oil
2 ½ c yogurt
3 cloves garlic, minced

1 tsp salt

1 pound ground lamb (or beef or ground Quorn)

1 T butter
½ tsp salt
½ tsp pepper

½ tsp red pepper
1 large green bell pepper, chopped

Roast the eggplants and Anaheim chiles over a flame to char the skin. Cool. Peel skin and mince the flesh (I used a blender).  Sauté in oil for 3 minutes, stirring continuously. Add yogurt, garlic and salt and mix thoroughly.  Set aside, keeping warm. Brown the meat in butter. Drain. Add salt and spices. Evenly spread the eggplant mixture in a shallow serving dish. Arrange the ground meat mixture in the center. Top with green pepper and serve warm.

(From GlobalGourmet.com)

Dessert:  Stacey
Turkish Lemon Cake (Limonlu Kek)



1 stick plus 2 T butter, room temperature

1 c sugar

2 egg yolks
½ c milk, room temperature
3 T lemon juice

zest from one lemon
1 ⅔ c flour

1 tsp baking powder
½ tsp salt

3 egg whites, beaten until VERY stiff
 


Grease and flour a bundt cake pan very well.  Preheat oven to 375 degrees.  
Beat the butter with sugar until creamy.  Add in the egg yolks, one by one.  Add the lemon juice, zest, and milk, continue to mix.  Mix the flour, baking powder and salt in another bowl and slowly add to the butter mixture.  Mix until the batter is creamy.  Slowly add egg whites to the batter.  Spoon batter into cake pan.  Place pan on middle rack.  Bake for 35 minutes until toothpick comes out clean.  Let sit for 15 mins. then turn out cake onto a wire rack to cool.  Serve cake with freshly whipped cream and berries.


(From www.turkishcookbook.com)


Wild Card:  Mariah
Turkish Spice Mix

3 T allspice berries
2 tsp whole black peppercorns
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
1-inch piece of cinnamon stick
1 tsp cloves

When you are ready to spice it up Turkish style --combine the spices in a spice mill or clean coffee grinder and grind to a powder.

(From foodnetwork.com)

Lottery:  Tamara

Let There Be Light - October 2008

Spherical Expansion of Light (Centrifugal), 1914
Gino Severini, Italian Painter (Cubism/Futurism)
1883-1966

Diva: Sara

Drinks: Lovina

Sage Lemondrops

1 ½ oz vodka
½ oz Pomegranate liqueur
1 T freshed squeezed lemon juice
2 tsp sage infused simple syrup
1 oz soda water
lemon sorbet

Pour the first 5 ingredients over ice in a martini shaker. Shake briskly. Pour into a glass with 2 balls of lemon sorbet for a light finish.

Simple syrup was prepared on the stovetop then the fresh chopped sage was added after mixture cooled.

Fresh Lemonade

Fresh squeezed lemon juice
Sugar
Water
Soda water
Lemon Sorbet

Mix the fresh squeezed lemon juice with sugar and water to taste. (I prepared it on the sweet side). Pour over ice, filling glass ¾ full. Top with soda water to fill. For a light finish, add 2 balls of lemon sorbet.

Appetizer: Bonnie
Beet Chips

Slice beets' thinly, it's best to use a mandolin.
Place a double layer of paper-towels on the microwave plate, layer beets on paper-towel not overlapping, sprinkle with whatever spices you wish (I used sea salt and dried dill), top with a double layer of paper-towels.
Cook for however long, varies w/microwave (I did about 6 min).
When ready beets will be sort of spongy to the touch, some may be ready before others particularly ones on the edge.
Take out and place on a flat surface. If they crisp up after cooling they are ready, otherwise place back in microwave for a few more seconds.

Dill sour-cream dipping sauce

2c. sour-cream
1-2 fresh dill
couple dashes garlic powder
couple dashes sea salt
couple dashes white pepper
zest of a whole lemon

Salad: Mariah
Watermelon and Red Onion Salad Recipe

1 T shallots, chopped
1/3 c raspberry vinegar
1/3 c fresh or frozen raspberries, pureed and strained
2 tsp honey (or to taste)
1/3 c olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
8 c watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper
Whisk together the shallots, vinegar, raspberry puree, honey, and olive oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.

To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the red onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.

Yield: 6 servings

And an alternative salad:

Sweet Cucumber and Mandarin Orange Salad Recipe

1 medium cucumber, peeled and sliced into very thin rounds (about 2 cups)
1 (11-ounce) can Mandarin oranges, drained (about 1-1/4 cups)
1 medium Vidalia onion, sliced into very thin rings (about 1 cup)
2 tsp granulated sugar
1/3 c distilled white vinegar
1 tsp chopped fresh tarragon
Salt and freshly ground pepper

In a serving bowl, combine the cucumbers, Mandarin oranges, and sweet onions rings.

In a small bowl, stir together the sugar and vinegar until the sugar dissolves. Pour the vinegar sugar mixture over the cucumber salad. Toss well. Add the chopped salad. Season with salt and freshly ground pepper. Chill the salad before serving.

Yield: 4 servings
Note: You may substitute any other fresh herb for the tarragon if you wish.

Soup: Brenda (sub for Erin)
Lebanese Vegetable Soup

1 large Spanish onion (or yellow), chopped (~2 cups)
2 T olive oil
3 med-lg carrots, chopped (2 ½ cups)
¼ tsp ground red pepper
1 tsp ground red pepper
2-4 garlic cloves, minced
1 ½ c copped potatoes
1 tsp salt (or to taste)
4-5 c vegetable stock*(see note)

2 large tomatoes
1 14 oz can artichoke hearts (actual recipe calls for 2 cans but when I used this much the artichoke hearts were overwhelming)
¾ c canned or cooked chick peas and reserved cooking liquid

¼ c chopped fresh parsley
2 lemons, cut into wedges

Note: for stock, use a combo of vegetable stock, chick pea cooking liquid, artichoke heart brine, and/or some fresh lemon juice

In a large soup pot, sauté the onions in the olive oil for about 5 minutes.
Stir in carrots. Cover. Stir again for ~3 minutes.
Add red pepper, coriander, and garlic.
Cover and cook for a few more minutes.
Add the potatoes, salt, and 2 cups of the stock. (I usually add more stock here so that it covers the potatoes)

Cover and bring soup to a boil. Reduce heat and simmer until potatoes are nearly tender. Be careful not to overcook them. Gently stir in tomatoes, artichoke hearts, and cooked chick peas. Salt to taste. Cover and simmer for 3-4 minutes, just to heat the tomatoes. Add the remaining 2-3 cups of stock or even more if brothier soup is desired. Heat gently. It is important not to overcook or boil this soup. The potatoes, artichoke hearts, and tomatoes should be heated just enough to blend the flavors or they might lose their shape and disintegrate. If this happens, garnish with more chopped tomatoes. The soup will still taste great.
Sprinkle each serving with fresh parsley and a lemon wedge.

Side Dish: Tamara
Because my side dish flopped and was unsuitable to serve, last minute I whipped up mashed potatoes with soy butter, salt, pepper and soy milk using a hand mixer till light and fluffy.

Side Dish: Aven

Side Dish: Tina (another sub for Erin!)
Squash Soufflé

1-1½ lb squash, cooked (I roasted mine)
3 T butter, softened
¼ tsp cinnamon
¼ c plus 2 T sugar
2 T flour
3 eggs

Mash suash with the butter, cinnamon and ¼ c sugar, flour and 1 egg yolk (save the white).

Beat 3 egg whites until soft. Add 2 T sugar slowly and continue to beat until stiff peaks form.

Gently fold egg whites into squash. Put into greased casserole dish at 350 for 38-45 minutes.

Entree: Ashley
Butternut Squash Soufflé

1 butternut squash/2 c puree**
3 T butter
3 T flour
1 2/3 c milk
5 egg yolks
6 egg whites
maldon salt
freshground black pepper
dash vinegar
fresh sage

**Slice squash lengthwise, scoop seeds out, drizzle with olive oil, and bake at 350°F for a little over an hour untill tender. Let cool, scoop squash out of the rinds, and mash well or puree.

Melt butter over a low heat, wisk in flour untill all lumps are gone. Add milk and simmer 2-4 minutes until thickened. Remove from heat, stir in squash puree untill smooth, and let cool. Season with salt and pepper and stir in egg yolks and sage.

Beat eggwhites, dash vinegar, and pinch of salt until stiff. Fold the eggs and squash mixture together. Pour into lightly buttered individual or a large souffle dish and bake 40-50 minutes at 350°F. Serve immediately.

Dessert: Tamara and Sara
Light-Hearted Chocolate Cake

Chocolate Cake
1 ½ c unbleached white flour
1/3 c unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 c sugar (or sugar substitute – Splenda works well)
½ c vegetable oil
1 c cold water or chilled brewed coffee
2 tsp pure vanilla extract
2 T cider vinegar (I’ve use white vinegar)

Preheat oven to 375F. Generously oil 8-inch square or round baking pan (or heart shaped pan). Dust with sifted cocoa, or line bottom of baking pan with parchment paper. (I just leave it in the pie plate and serve from there so this step isn't necessary unless I’m making a layered cake, in which case I make two cakes from springform pans)

Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate. (If making cupcakes, 15 minutes at the same temp should do it.)

Melt some chocolate chips and whisk with some soy milk and spread over top for extra gooey-ness.

Wildcard: Colleen
Paperwhite Bulbs in Glass Vases with Rocks

Place on pebbles or in forcing vases as prescribed for hyacinths and crocus, and put them in a cool (55 F) room inside a brown paper bag. Roots will appear quickly. when the top shoot is two inches tall, bring into a light room (but keep from direct sun).

The bulb should not be submerged in water, but should rest on something damp.

Lottery: Stacey

Citrus - March 2008

Diva: Ashley

Drinks: Mariah
Sangria
CranRaz Juice
Red Wine
Dash of triple sec
Fresh squeezed mandarins
Mint leaves
Grapefruit wedges
Lemon wedges
Bubbly water
Mix it up your way, baby.

Minty Citrus Drink
The Syrup:
1 c sugar
1 c water
Handful of mint leaves
1 each orange juice and lemonade concentrate
Bubbly water

Prep:
Boil the water, sugar and mint leaves and simmer 5 minutes with the lid off.
Remove mint, stir in juice concentrates

To serve:
Pour 3 Ts over ice and add bubbly water.

Appetizer: Ivy (sub for Lovina)
Pears with Spicy Lime Chili Chutney

3 pears
5 tsp lime juice and zest from 1 lime
¼ tsp cayenne pepper
1 clove garlic – minced
1 tsp soy sauce
¼-½ c raw almonds – roast on baking sheet until both sides are slightly browned
springs fresh mint for garnish

Cut each pair into 6 slices – lengthwise. Using a melon baller, create a well in the center of each slice.

Mix the lime juice and zest, cayenne, garlic, soy sauce and brown sugar.

Grind almonds in a food processor and add to other ingredients.

Spoon chutney in heaping spoonfuls into hollowed pears.

Garnish with sprigs of mint and drizzle with a syrup made from equal parts honey and lime juice.


Salad: Stacey
Orange Avocado Slaw

1 avocado
1/2 c orange juice
1/2 t. curry powder
1/4 t. ground cumin
1/4 t. sugar
2 t. white wine vinegar
1 T. olive oil
5 c cabbage/slaw mixture
(red cabbage, green cabbage and carrots)
1 t. sea salt
1/2 t. black pepper

Peel avocado, remove pit, and chop the meat into 1/4 inch pieces. In a medium bowl, whisk together the orange juice, curry powder, cumin, sugar and vinegar. Add the oil in a stream, whisking until emulsified. In a large bowl, toss the avocado with the slaw mix. Drizzle with the vinaigrette. Chill until ready to serve, and season with salt and pepper. Makes 6 servings.

Soup: Colleen
Chickpea, Ginger and Coriander Soup

extra virgin olive oil
organic canned garbanzo beans (chick peas)
ground cumin
ground coriander
half a seeded Serrano chili
fresh garlic,
fresh ginger
juice from a lime,
cilantro avocado and yogurt for the garnish.

Pour one can of organic garbanzo beans, liquid and all, into a food processor or blender. Blend the garbanzo beans into a smooth puree. The puree will be fairly smooth but still a bit grainy in consistency, that’s fine.

Get your ingredients ready. Mince or press a couple cloves of garlic, grate a one-inch cube of fresh ginger, mince a chili if you want some heat (I used half a seeded Serrano chili), measure out a tsp or two of ground coriander and half a tsp or so of ground cumin (the amounts are entirely up to you). Heat a medium saucepan and add a T or so of olive oil. Add the garlic and chili and cook for a minute or so. Throw in the grated ginger and cook for a minute or so longer. Add the coriander and cumin and stir for about half a minute until the spices are fragrant. Stir in the chickpea puree. If you want, you can thin the soup with a little chicken broth, vegetable broth, or water. If you are in a hurry, just cook the soup until it’s heated through then taste and season with a bit of salt and pepper. If you have the time, cook the soup for a bit longer on medium-low heat to let the flavors intensify. If you decide to cook the soup longer, it’s best to thin it with the broth or water first because it will thicken again as it cooks and the liquid evaporates. Garnish the soup with fresh chopped cilantro and a squeeze of lime juice (lemon would be fine if that’s what you have on hand).

Recipe Notes: If you prefer not to use the liquid from the canned beans, you can drain and rinse them and then puree the beans with some chicken or vegetable broth or water. I’ve done it both ways and I actually liked the original version the best. I’ve been using the organic canned chickpeas from Trader Joe’s that are just packed in water and sea salt. Another of my favorite brands of canned beans is Goya. But, use whatever you happen to like!
Beware of adding too much salt if you are using the bean liquid from the can. The beans are packed in salted water so you may not need to add any salt at all. Taste first, then season if necessary!
If you don’t have any fresh chilies but want to add a little heat to the soup, stir in a little crushed red chili. If you really want it spicy, try using both. If you prefer no heat, don’t add either. Feel free to use more garlic and/or ginger if those are flavors that you really like.
The soup is really great with a dollop of plain yogurt on top. Sour cream would also work.
This recipe makes two small servings of soup or one large serving.


Side Dish: Emily
Orzo and Tomato Salad in Lemon Cups

For the salad:

1 pound orzo 

2 cloves garlic, chopped 

2 lemons, juiced 

1 c extra-virgin olive oil 

2 c cherry tomatoes, halved 

¼ c roughly chopped Italian parsley leaves

For the lemon cups: 

6 lemons

For the salad: 
In salted, boiling water, cook the orzo until al dente. Strain and cool. Whisk together the garlic, lemon juice, and extra-virgin olive oil. In a large bowl, toss the orzo together with the tomatoes, parsley, and olive oil mixture. Season, to taste, with salt and fresh ground pepper.

For the lemon cups: 
Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith. Cut the lemon evenly in half across the diameter. Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin.
To assemble: 
Fill each lemon cup with the orzo salad and arrange on a platter for service.

Entree: Nicole
Chicken Breasts with Citrus Pan Sauce

4 bone-in chicken breast halves with skin
5 tsp ground cumin, divided
4 T olive oil, divided
2 garlic cloves, pressed
½ c chicken broth
½ c orange juice
¼ c fresh lemon juice
2 tsp grated orange peel
1 ½ tsp grated lemon peel
1/3 c chopped fresh cilantro

Preheat oven to 425°F. Slide fingertips beneath skin of each chicken breast to loosen. Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin.
Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Place chicken, skin side down, in pan and cook until skin browns, about 5 minutes; turn chicken over. Place skillet in oven and roast until chicken is cooked through, about 15 minutes.
Transfer chicken to plate. Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds. Add chicken broth, orange juice, lemon juice, orange peel, lemon peel, and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes. Pour sauce over chicken; sprinkle with cilantro and serve.

Dessert: Sara
Bavarian

6 tight-skinned tangerines
1 (1/4-ounces) envelope unflavored gelatin
8 large egg yolks
1/4 cup sugar
1 tablespoon fresh lemon juice
1 cup chilled heavy cream

Remove side of spring form pan and invert bottom, then reattach side (to make Bavarian easier to remove). Lightly oil pan.

Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)

Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.

Whisk together yolks, sugar, lemon juice, and remaining cup tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer (do not let boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.

Meanwhile, beat cream with zest until it just holds soft peaks.

Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into spring form pan and chill until set, at least 4 hours and up to 24.

Candied Tangerine Peel

8 tight-skinned tangerines, washed well
2 cups granulated sugar
2 cups water Superfine granulated sugar for coating
preparation

Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.

Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.

Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.

Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.

Cooks' note: Candied peel keeps in an airtight container at room temperature 2 days.

Tangerine Caramel Sauce

Tangerine juice plays two roles here: It stops the cooking of the sugar, and its bright perfume brings complexity to the sauce.

Makes about 1 ½ cups

6 tight-skinned tangerines
1 ½ c sugar
¼ c water
2 Turkish bay leaves or 1 California
1 T fresh lemon juice


Remove 3 (2- by 1-inch) strips zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith. Juice tangerines. (You will need 1 1/4 cups juice.)

Bring sugar, water, bay leaves, and zest to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until sugar is deep amber. Remove from heat, then carefully add tangerine juice (mixture will bubble and steam vigorously) and simmer, stirring, until caramel has dissolved, 1 to 2 minutes. Stir in lemon juice and a pinch of salt, then remove from heat and cool. Chill, covered, until ready to serve (sauce will thicken slightly). Discard bay leaf and zest.

Cooks' note: Sauce can be chilled up to 3 days.

WildCard: Tamara (absent)

Lottery: Aven