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

Apples - November 2007

Diva: Nicole

Drinks: Mariah
Hot Toddy

4 c apple cider
1 c cranberry juice cocktail
½ c tequila
¼ c Triple Sec or other orange-flavored liqueur
Garnish: lime slices, orange slices and apple slices

In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil) and remove from heat. Stir in tequila and liqueur. Serve toddies in mugs, garnished with lime.

Appetizer: Lovina
Phyllo-wrapped Brie with Apricot and Rosemary Chutney

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 c water
2/3 c cider vinegar
2/3 c (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 ½ T chopped fresh rosemary
3 large garlic cloves, finely chopped
2 tsp grated lemon peel
½ tsp salt
1/8 tsp cayenne pepper
½ c blanched slivered almonds, toasted

Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)

**NOTE: this makes a TON of chutney. You will have plenty leftover to use for other meals. It freezes well!

Cheese and Phyllo
1 c (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 ½ T chopped fresh rosemary
1 wheel of Brie

Presentation
Fresh herb sprigs (such as rosemary, sage, and chives)
Additional dried apricots and dried cherries
Fresh baguettes, thinly sliced
Thinly sliced apples
Assembly of cheese and phyllo

Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)

Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped. Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.

Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)

Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)

Cool cheese on sheet 45 minutes.

Presentation
Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

Salad: Stacey
Mixed Salad Greens and apple slices with Apple Cider Vinegar Dressing.
(can’t find dressing recipe)

Soup: Tamara
Curried Pumpkin-Apple Soup

3 T Olive oil
1 Clove garlic, mashed
1 1/2 c Chopped onion
1 Large apple, peeled/chopped
1 T Curry powder
2 c Pumpkin puree
4 c vegetable broth
1 c Milk (I used soy)
Salt and pepper

Heat olive oil in 6 qt. saucepan. Sauté garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste. Serves 6-8.

Side Dish: Ashley
Brussels Sprouts with Apples and Bacon

4 slices of bacon
1 pint Brussels sprouts, trimmed, steamed for 3 minutes, and chopped fine (about 1 ¾ cups)
1 ½ tsp caraway seeds
3 T vegetable oil
3 T white-wine vinegar
¼ tsp sugar, or to taste
2 granny smith apples; peeled and chopped

In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the apples. Sauté the mixture over med high heat, stirring often until apples are tender but not mushy. Crumble bacon. Toss all ingredients together and season with salt and pepper to taste.

Entree: Erin
Chicken with apple, cranberry and bacon

4 slices bacon
½ c all purpose flour
½ tsp ground cinnamon
½ tsp poultry seasoning
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
2 T olive oil
1 granny smith apple
1 T unsalted butter
1/3 c minced shallots
2/3 c apple juice
2/3 c dry white wine
2/3 c chicken broth
¼ c dried cranberries
Salt and freshly ground black pepper
¼ c whipping cream
2 T chopped fresh parsley

Preheat the oven to 175 F. Warm a heatproof dish or plate in the oven to hold the chicken while you make the sauce.

Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes. Scoop out the bacon with a slotted spoon and drain on paper towels. Pour about 2 T of the bacon drippings into a small dish and set aside; reserve the skillet with the remaining 2 T or so of bacon drippings for cooking the chicken.

Combine the flour, cinnamon, and poultry seasoning in a shallow dish and stir to mix. Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess. Add the oil to the skillet and heat over medium heat. Add the chicken breasts and cook until nicely browned and cooked through (juices run clear when pierced with a knife), turning once, 5 to 8 minutes per side, depending on the thickness. Transfer the chicken to the warmed dish in the oven and reserve the skillet.

Peel, core, and quarter the apple, then cut each quarter into 3 even slices. Melt the butter in a small skillet over medium heat. Add the apple and saute until it just begins to soften, about 4 minutes, turning the slices once. Take the skillet from the heat and set aside.

Heat the reserved bacon fat in the large skillet over medium heat. Add the shallots and cook until tender and aromatic, about 5 minutes, stirring occasionally. Add the apple juice, wine, chicken broth, and cranberries with salt and pepper to taste, stirring to scrape up the browned bits from the bottom of the pan. Boil over medium-high heat until reduced by almost half, about 10 minutes. Add the cream and bacon, and gently stir in the apple slices. Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce. Cook just until the chicken is warmed through, stirring gently. Taste the sauce for seasoning, adding salt or pepper to taste. Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley.

Makes 4 servings.

** I used chick’n patties when making the veggie version, obviously didn’t include bacon and drippings , and used a vegetable seasoning and broth. All other ingredients remained the same. I’ve never cooked with facon (the fake bacon), but it might be a nice addition to this...?


Dessert: Aven
Caramel Apple Upside-Down Cakes

Aven doubled the recipe and made one big cake in a 10” cast iron skillet instead of making individual cakes.

Makes 6 servings.

2 ¼ c sugar, divided (used brown sugar here)
¼ c water
2 T plus
½ c (1 1/4 sticks) unsalted butter, room temperature
4 large Golden Delicious apples (about 2 pounds), peeled, cored, each cut into 8 wedges

1 ¾ c cake flour
½ tsp baking powder
½ tsp salt
2 large eggs
1 tsp vanilla extract
½ c whole milk

Combine 1 ½ cups sugar and ¼ cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 ¼-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.

Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining ½ cup butter and remaining ¾ cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about ½ cup for each).

Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).

Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

WildCard: Colleen - CD

Lottery: Sara
Sara decided it was time for some winners so she got prizes for each bag, including $10.00 in one of them.

Divas on the Farm - Pie - October 2007

Diva: Michelle

Drinks: Tamara
Hot Apple Pie Drink

1 gal. apple cider
2 c apple Schnapps
2 T brown sugar
1 tsp ground cinnamon
Several cinnamon sticks

Add all ingredients in a large pan. Bring to a boil and then simmer. Serve hot with whip cream.

Appetizer: Sara
Savory Phyllo Cheese Cups

6 Sheets phyllo pastry
¼ c Whipping cream
¼ c Hazelnut oil; warmed
Salt, pepper
Vegetable oil
2 Med. basil leaves; minced

Fromage Blanc Filling

¼ tsp Dried rosemary
8 oz Fromage blanc *
1/8 tsp Dried thyme
2 oz Med. strong goat cheese **
1 T Hazelnut oil
2 Eggs

*(fresh, soft goat cheese, lightly whipped) or cream cheese.
** (such as Montrachet or feta)

Brush each phyllo pastry sheet with warmed oil and stack sheets. Trim stack to measure 15- x 12-inches. Cut into 20 (-inch) squares. Brush small cupcake tin with oil. Press each square of dough into cup. Flatten corners onto pan to form petals. Chill. To make filling, combine fromage blanc, goat cheese, eggs, cream and salt and pepper to taste, basil, rosemary, thyme and hazelnut. Mix until well blended. Pour filling into formed cups. Bake at 350F until cups are golden and mixture is lightly puffed.

Salad: Ashley
Mixed green salad with piecrust croutons.

Soup: Stacey
French Onion Soup

6 red onion, peeled and thinly sliced
olive oil
1 tsp sugar
4 cloves garlic, minced
8 c beef stock (or veggie stock)
½ c white wine
1 bay leaf
½ tsp dried thyme
salt and pepper
8 sliced toasted French bread
1 ½ c gruyere cheese
½ c parmesan cheese

In a large soup pot sauté onions in a little olive oil on medium high heat until well browned but not burned. This should take about 30 mins. Add the sugar about 10 mins. into the process to help caramelize the onions. Add the garlic and sauté 1 min. Add stock, wine, bay leaf, thyme--cover and partially simmer for 30 mins. Season with salt and pepper. Melt the cheese on the toasted bread. Serve on top of soup.

Side Dish: Erin
Sweet Potato Pie

4 large potatoes
2 c sugar (I used less, this just seemed like too much and I liked the result)
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 homemade or store-bought pie crust
½ c milk

Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart.

Let the potatoes cool and then peel them.

Put the potatoes in a large mixing bowl and
mash them thoroughly with a potato masher.
Melt the butter and pour it and the other
ingredients in the bowl of potatoes. Stir
until well mixed.

Pour the potatoes mixture
into the crust.

Put into an oven preheated to 375 degrees.
Cook for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.

Entree: Nicole
Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed
1 c sliced carrots
1 c frozen green peas
½ c sliced celery
1/3 c butter
1/3 c chopped onion
1/3 c all-purpose flour
½ tsp salt
¼ tsp black pepper
¼ tsp celery seed
1 ¾ c chicken broth
2/3 c milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Dessert: Mariah
Fruit Pizza

"A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries."

½ c butter, softened
¾ c white sugar
1 egg
1 ¼ c all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1 (8 ounce) package cream cheese
½ c white sugar
2 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.

Lottery: Lovina

Italian from Tuscany to New York (aka Rachel Ray Sucks!) - January 2007

Diva: Tiffany

Drinks: Tamara
Fresh Strawberry Bellini

1 bottle prosecco*
2 c pureed and strained fresh strawberries

Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.
Into a pitcher, pour the 2 c pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.

*For virgin bellinis, substitute sparkling water for the prosecco.

Appetizer: Ashley
Phyllo Triangles with Carmelized Onions, Roasted Fennel, Kalamata Olives and Prociutto and Goat Cheese

For Carmelized Onions
1 large sweet onion, vertically sliced about 2 ½ c
1 T olive oil
2 cloves garlic, thinly sliced

For Roasted Fennel
1 fennel bulb, sliced
¼ tsp fresh ground black pepper
1/8 tsp salt
½ T olive oil

Additional ingredients
½ c rinsed chopped kalamata olives
3 ½ oz goat cheese
4 oz prociutto
phyllo dough

To roast fennel: cut stalks off bulb. Reserve ½ tsp of the fronds. Cut bulb in half cross-wise. Slice moderately thin and cut again crosswise. Toss with olive oil, salt and pepper. Roast at 450 until tender, about 20 minutes. When cool, add reserved fronds.
Carmelized onions: heat 1 T olive oil in a large skillet at medium-low heat. Add onions and garlic and cook until very soft, stirring occasionally. This can take about 45 minutes. Remove onions from the pan with a slotted spoon, draining off any excess oil. Cool and mix with the roasted fennel.
To make triangles: preheat oven to 400. Place 1 phyllo sheet on a large cutting board. Brush with melted butter. Add another sheet of phyllo and cut into quarters lengthwise. Lay a 1 inch piece of prosciutto on a sheet. Spoon 1 level tablespoon of onion/fennel mixture onto the short end. Place 2-3 small pieces of chopped olives on onion-fennel mixture. Place a small dollop of goat cheese on op and finish with a second piece of prosciutto. Fold 1 corner of edge with 1 inch border over mixture, forming a triangle. Continue folding back and forth into triangle to end of strip. Repeat with remaining ingredients. Place triangles, seam side down on a baking sheet lightly sprayed with cooking spray. Brush tops of triangles with melted butter. Bake at 400 for about 10 minutes or until golden.

Salad: Michelle
Italian Salad

1 lb Spinach and mixed salad greens
1 8 oz jar Kalamata olives
3 Roma tomatoes
½ lb Fresh mozzarella
Fresh basil

1 c Olive oil
¾ c Balsamic vinegar
1 bulb Garlic
3 T Honey

Tear greens into bite size pieces
Slice olives, romas and mozzarella.
Gently mix all salad ingredients together.

Mix olive oil, vinegar honey and garlic in a glass jar and shake until honey dissolves. Shake dressing before serving, and dress salad right before eating.

Soup: Stacey
Italian Cream of Cauliflower Soup

1 large head cauliflower, coarsely chopped
1 large onion, diced
½ c olive oil
¼ c butter
6 cloves garlic, minced
5 c chicken broth
1 c heavy cream
salt and pepper
garnishes: lemon wedge, freshly grated parmesan cheese, and homemade toasted sourdough croutons (garnishes are a must for this soup!!)

Sauté onion and garlic in olive oil and butter until soft, about 5 mins. Add cauliflower and sauté until browned, about 15 mins. Season with lots of salt and pepper. Lower heat, cover, and cook for 10 mins., stirring occasionally. Add broth, cover again and cook for 20-30 mins. until cauliflower is really soft. Stir in cream, warm and serve. Garnish and Enjoy!!!

Side Dish: Erin
Potato, Apple, and Camembert Timbales

Serves 4

You need four tall ramekins that are each 1 cup capacity. A mandoline or another hand-held slicing device is useful here.

Butter (for the dishes)
6 Yukon Gold or Yellow Finn potatoes
1 red cooking apple (such as Cortland, Paula Red, or Jonagold), cored and finely sliced
1 piece of camembert (9 ounces)
4 T butter, melted
Salt and pepper, to taste
¾ tsp ground allspice
2 T chopped fresh oregano

Set the oven at 400 degrees. Butter the ramekins, line the bottom of each with a circle of parchment paper cut to fit it. Brush the paper with butter.

Peel the potatoes and rinse them. Pat them dry with paper towels. With a mandoline or chef's knife, slice the potatoes very thinly; set aside. Core the apple. With a mandoline or a chef's knife, slice it finely; set aside.

Slice the camembert in 8 long pieces. Remove the rind. Cut each slice in two.

Layer the bottom and sides of the ramekins with potato slices, covering the surfaces completely. Pour 1 teaspoon of butter on this layer and press the potatoes down firmly. Sprinkle with salt, pepper, a pinch of allspice, and chopped oregano. Top with a slice of apple. Add more potatoes, butter, and seasonings, then a slice of apple.

Put 2 pieces of cheese on top of the apple and press down again. Continue layering with potatoes, seasonings, apple, and cheese, ending with potatoes. Brush with melted butter and press down.

Set the ramekins on a rimmed baking sheet. Bake them for about 40 minutes or until they are firm and golden.

Remove the ramekins from the oven and set them aside to cool for a few minutes. Run the tip of a knife around the edge of each ramekin. Using oven mitts, turn them out onto salad plates. Discard the parchment paper rounds.

Entree: Mariah
Calzones

Calzone Dough
1 c warm water (110 to 115 degrees)
1 package active dry yeast
Pinch sugar
2 ½ c all-purpose flour, plus additional as needed
½ tsp salt
2 T olive oil

To prepare the dough, pour warm water in a small bowl. Sprinkle the yeast and sugar onto the top of the water. Briefly let the water absorb the yeast, then stir to dissolve it. Let stand for 15 minutes until the mixture is foamy. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 c of the flour and the salt on low speed. Add the yeast mixture and oil, and beat until smooth, about 1 minute. Add the remaining 1 c of flour and beat for 1 minute, until the dough just clears the sides of the bowl. Turn the dough out on a lightly floured work surface and knead for 2 to 3 minutes, until dough is smooth and elastic. The dough should be soft, but use additional flour as needed, 1 tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours. Cut the dough into 8 pieces and roll each into a ball. Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface.
Preheat oven to 425 degrees F.

Filling Recipes

Arugula and Ricotta Calzones

1 large garlic clove, minced
2 T extra-virgin olive oil
5 oz baby arugula (8 c packed)
6 oz whole-milk ricotta (2/3 c)
3 oz whole-milk mozzarella, coarsely grated
2 T finely grated Parmigiano-Reggiano
1 large egg yolk
¼ tsp salt
1/8 tsp black pepper

Preparation
Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.

Sausage Calzones
1 1/3 pounds raw Italian spicy sausage, casing removed
4 small brown mushrooms
A drizzle olive oil
2 c ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano
2 T chopped pimento

Preparation
Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
Combine sausage with ricotta, mushrooms, parsley, garlic and pepper. Roll out dough and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 c mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.

For half-moon shaped calzones, trim excess dough. Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.

Dipping Sauce Recipes

Five Minute Spicy Marinara:
2 T (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
½ tsp crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 tsp Italian dried seasoning
1 handful Italian parsley leaves, chopped

Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
Yield: 4 servings

White Clam Sauce

2 T olive oil
½ c chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 ½-ounce cans chopped clams, drained, juices reserved
½ c whipping cream
¼ c dry white wine
1 T white wine Worcestershire sauce
½ tsp garlic salt
¼ tsp ground white pepper
¼ tsp cayenne pepper
Grated Parmesan cheese (optional)

Preparation
Heat olive oil in large skillet over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes.

Pesto Sauce
4 c Basil Leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 c pine nuts or walnuts or a combination
1 ½ c freshly grated Parmigiano Reggiano or pecorino cheese or a combination
1 ½ c extra virgin olive oil
salt and pepper to taste.

Preparation

Large bunch of ultra-fresh basil(1 c after finely mincing)
1 large garlic clove, very finely sliced and then minced (You can use more than this, but a little bit of raw garlic goes a long way!
½ c very finely diced sun-dried tomatoes, preferably oil packed
2 t raw sugar (turbinado) (or Splenda)
½ c pine nuts, preferably roasted and finely chopped or ground.
1/3 c finely diced or grated Parmigiano-reggiano or pecorino Romano cheese
Enough very good extra virgin olive oil to produce desired consistency. (I have never measured the olive oil, I just go by feel. I would say around 1/3 c, though. The better the olive oil and the quality of your basil, the better the pesto.)

Dessert: Sara
Chocolate Genoise Cake with Raspberry Filling and Chocolate Ganache

Chocolate genoise cake:
3/4 cup cake flour
1/4 cup cocoa powder
1 tablespoon cornstarch
Pinch of baking soda
6 eggs
1 cup sugar
2 tablespoons butter, melted

Chocolate ganache:
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
To assemble:
2 cups seedless raspberry jam
1 cup heavy cream, whipped
Garnish: Raspberries, mint sprigs, powdered sugar

Genoise: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.

Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.
Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.

Assembly: Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry jam and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar.

WildCard: Lovina
Rosemary Focaccia with Portabella and Parmesan

For the dough:
1 envelope active dry yeast
1 ½ tsp sugar
1 c lukewarm whole milk
2 ¼ c all-purpose flour, plus more for dusting work surface
2 tsp finely chopped fresh rosemary leaves
1 T extra-virgin olive oil
½ tsp sea salt

For the topping:
1 T butter
2 large portabella mushroom caps
1 tsp finely chopped fresh rosemary leaves
½ c fresh grated parmesan
Sea salt and freshly ground black pepper
1 tsp freshly grated lemon zest
2 T extra-virgin olive oil, to coat the baking sheet and the dough

For the dough:
Combine the yeast, sugar, and milk in a food processor or mixer with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing until the dough is smooth and elastic.
Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.

For the topping:
Slice the portabella mushroom into long thin strips. Heat the butter in a skillet over medium heat and sauté the portabella mushroom. Salt and pepper to taste. Preheat the oven to 375 degrees F. Oil a baking sheet.
Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter half the Parmesan over the dough. Lay out sautéed mushrooms over the dough. Sprinkle with lemon zest and rosemary and a dash of sea salt. Top with remaining Parmesan.
Bake for about 25 minutes until the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.

Caprese Appetizer

1 package of marinated fresh mozzarella balls (small)
1 package of grape tomatoes
½ c fresh basil, torn into bite sized pieces
Sea salt and fresh ground pepper
2 T EVOO
1 T balsamic vinegar
½ tsp fresh lemon zest

Cut mozzarella balls and tomatoes into halves and toss together with basil. Whisk together EVOO, balsamic vinegar, lemon zest, salt and pepper. Pour over the top when ready to serve and toss. Serve on a small platter with a jar of toothpicks.

Lottery: Nicole

Moroccan - October 2006

Diva: Lovina

Drinks: Tiffany
Moroccan Cocktail

2 oz. Vodka
½ oz. cardamom-infused simple syrup*
½ oz. lemon juice
½ oz. pomegranate juice

*Cardamom Simple Syrup - Bring 1 cup of water and a 1⁄4 cup of whole cardamom to a boil. Stir in 2 cups of sugar - stir until fully dissolved. Remove from the heat and allow to cool; keep in the refrigerator for 3 days, then remove the cardamom.

Sharbat (Apple Milk Drink)
2 Red apples
2 T Sugar
2 tsp Rosewater (scant teaspoons)
2 c Cold rice, soy or regular milk
Shaved ice

Peel and cube the apples. Place in the blender jar with sugar, perfumed water and milk. Whirl at high speed 15 seconds. Serve, with shaved ice if desired, in small glasses. Yield: 2 to 4 servings.

Appetizer: Stacey
Moroccan Meatballs

3 T red or green curry paste
½ c coconut milk
¾ lb. ground turkey
¾ lb. ground beef
1 onion, diced and sautéed
6 garlic cloves, minced
1 c bread crumbs
1 tsp ground coriander
½ tsp cumin
½ tsp nutmeg
pinch of cayenne
salt and pepper

Stir curry paste and coconut milk together, set aside. Combine remaining ingredients, adding only enough breadcrumbs to make the meat less sticky. Shape into small balls. Coat each ball with curry-coconut mixture and place on a baking sheet. Bake at 425 degrees until sizzling and lightly browned (about 15-20 mins). Serve warm with rice or make extra curry coconut mixture for a dipping sauce. Makes 30 meat balls.

Salad: Nicole
Eggplant Salad

2 eggplants (2 lbs total)
1 tsp salt
3 T olive oil
1 T butter
4 garlic cloves, minced
2 T minced red sweet bell peppers
¼ tsp cayenne, to taste
1 tsp ground cumin
1 T dry sherry

Dressing
2 T olive oil
2 T lemon juice
3 dashes black pepper, to taste

Garnish
4 T sliced black olives
2 T golden raisins
1 T dried currants
2 tsp, chopped fresh parsley

Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
Lay on a cookie sheet, sprinkle with the salt, and allow to “sweat" and drain for 30 minutes.

Rinse well and pat dry with paper towels.

Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.

Set cooked slices on paper towels to drain of excess oil.

Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.

Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.

Makes 6-8 servings

Soup: Ashley
Moroccan Chickpea Soup

1 ½ c dried chickpeas
8 c water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 T unsalted butter
1 tsp turmeric
1 tsp black pepper
½ tsp cinnamon
2/3 c chopped fresh cilantro
4 c vegetable broth (preferably organic) or chicken broth
1 c lentils
½ c chopped fresh parsley

Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 ¼ to 1 ½ hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 ½ cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

Side Dish: Michelle
Moroccan Rice Pilaf

1 tsp safflower oil
½ c finely chopped onion
1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
1 c brown rice
1½ c vegetable stock or water
¼ c raisins
salt to taste
black pepper
¼ c sliced almonds

Preheat the oven to 350°F. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion, and cook for 3 to 4 minutes until the onions become translucent but not brown. Add the paprika, cumin, cayenne pepper and stir. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. Add the stock and the raisins and bring to a boil over high heat. As soon as the stock comes to a boil, cover the pot and place in the oven for 25 minutes. Add the salt, pepper and almonds and fluff with a fork.

Entree: Erin
Marinated Shrimp Kabobs

1 lb. lg. fresh shrimp
1 (8 oz.) can unsweetened pineapple chunks, undrained
2 T. sesame oil
2 T. soy sauce
¼ tsp white pepper
1/8 tsp garlic powder
1/8 tsp ground ginger
6 onions
6 cherry tomatoes
1 green pepper, 1 inch pieces
Hot cooked rice, optional

Put and devein shrimp, leaving tails on. Drain pineapple, reserving juice. Combine pineapple juice and next 5 ingredients in shallow dish. Mix well. Add shrimp and toss. Marinate in refrigerator at least 1 hour stirring occasionally.

Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put all on kabobs alternating vegetables and shrimp. Broil 4 to 5 inches from heat 2 to 3 minutes on each side, basting frequently. Serves 6.

Dessert: Tamara
M’hanncha

M'hanncha (The Snake) is a lovely dessert that can be served hot or cold. It is a traditional Moroccan dish.

150g chopped almonds
75g granulated sugar
1 T butter, melted
2 tsp orange flower water
1 tsp ground cinnamon
8 sheets phyllo pastry
butter
Ground cinnamon
icing sugar

Put the Sugar, butter, orange flower water, almonds and cinnamon in a blender until the mixture is smooth.
Divide the mixture into 8 equal portions and place each lengthways down the side of one piece of phyllo pastry. Roll the pastry around the mixture. The finished thing should resemble a Sausage shape.
Coil it into a kind of snail's shell then set aside and cover with a damp tea towel. Repeat this with all 8 pieces.
Heat the butter in a large pan and then fry the pastries until they are browned on both sides.
Sprinkle the pastries with cinnamon and icing sugar and serve. They can be left to cool if you wish to eat them cold.

WildCard: Mariah (absent)

Lottery: Sara

Ethiopian – December 2005

Diva: Sara

Drinks: Tiffany

Ethiopian Roast Coffee from Landgrove Coffee
South African Red Wine from the Wine Company
Honey Mead from Latah Winery
The national drink of Ethiopia is Tej, a golden sweet honey-wine. Tej is a mead that is indigenous to Ethiopia with roots going back to the 4th century.

Appetizer: Lovina
Injera-Ethiopian Bread

¾ cup buckwheat flour
¾ cup all-purpose flour
3 tsp baking powder
1 c Club soda
½ tsp salt
1 egg (beaten)
2 tablespoons butter (melted)

Mix flours, baking powder and salt in a bowl. Stir in egg and club soda until batter is creamy. Cook at once on a buttered skillet. Fry 2 Tbs. batter for 1-2 minutes on one side only. Serve warm with or under main dishes. The club soda takes place of a sourdough starter. (Made in the same fashion as crepes in a pan)

Spiced Cheese

1 lb Dry Curd Cottage Cheese – or Farmer's Cheese
2 T Spiced Butter
1 tsp Cayenne
Freshly Ground Black Pepper to taste
Salt to taste

Mix all ingredients, being careful not to break up the curds.

Spiced Butter

4 tsp fresh ginger (finely grated)
1 ½ tsp ground tumeric
¼ tsp cardamom seeds
1 ea stick cinnamon; 1 inch long
1/8 tsp freshly ground nutmeg
3 ea whole cloves
2 pound salted butter
1 sm yellow onion, peeled and coarsely chopped
3 T garlic, peeled and finely chopped

Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with white foam, stir in all the remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins. Do not stir again.
Milk solids will form in the bottom of the pan and they should cook until they are golden brown. The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the frig. It will keep for 3 months under refrigeration.

Salad: Stacey
Queen of Sheba Salad

1 lb. firm tomatoes, chopped
½ c sweet onion, finely chopped
2 garlic cloves, minced
1 small red chili pepper, thinly sliced

Dressing:
½ cup ketchup
2 T red wine vinegar
¼ c olive oil
¼ c sweet white wine (like Madeira)
½ tsp Worcestershire sauce
½ tsp salt
½ tsp pepper
2-3 drops Tabasco sauce

Toss salad ingredients in a bowl. Whisk together dressing and drizzle over salad. Toss lightly again and serve. This can be served with lettuce and goes well with Injera bread.

Soup: Nicole
Vegetable Alecha
Vegetable Stew

Yield: 8 portions

The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (The Wat differs from the Alecha in that it is made with a spice called Ber-beri or Awaze.)

In a 4-quart saucepan:
Sauté:
1 c Bermuda onions in
4 T oil until soft but not brown.
Add: 4 carrots, peeled and cut in 1-inch slices
4 green peppers, cleaned and cut in quarters
3 c water
1 6-oz. can tomato sauce
2 tsp salt
½ tsp ground ginger.
Cook for 10 minutes covered.
Add 4 potatoes cut in thick slices.

Plunge 2 tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew. Cover and cook for 10 minutes. Add 8 Cabbage wedges, 1 inch wide. Sprinkle with salt and pepper. Cook until vegetables are tender. Correct the Seasoning.
Place in an attractive bowl and portion out uniformly.

Side Dish: Ashley
Lentils with Ethiopian spice mix (berbere)

Berbere is a chile and spice blend used to season many Ethiopian dishes.

Makes about 1 cup of Berbere.

½ tsp fenugreek seeds
½ c ground dried New Mexico chiles
¼ c paprika
1 T salt
1 tsp ground ginger
1 tsp onion powder
½ tsp ground cardamom
½ tsp ground coriander
¼ tsp ground nutmeg
¼ tsp garlic powder
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground allspice

Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir
together with remaining ingredients until combined well.

1 lb lentils
6 c water or vegetable broth
2 red onions, chopped
2 garlic cloves, minced (or more)
fresh ground black pepper

Lentils
Bring lentils and broth to boil and simmer 10 minutes. Add onion, garlic, and Berebere spices to taste. Cook covered for another 30 minutes, until most of liquid is absorbed. Serve with ground black pepper to taste.

Entree: Erin
Doro Wat

3 pounds Chicken or TVP
2 c Onion; chopped
2 T Garlic; minced
2 T Lemon juice
2 tsp Salt
2 tsp Ginger, fresh; chopped
½ tsp Fenugreek
½ tsp Cardamom
¼ tsp Nutmeg
¼ c Niter kebbeh
¾ c Water
¼ c Wine, white, dry
¼ c Berbere sauce
2 T Paprika
4 Eggs; hard boiled

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine, berbere sauce, and paprika. Cook briskly for three to five minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Pierce eggs with tines of a fork and add to the pan. Cover and cook 15 minutes more, or until chicken is tender.


Berbere (red pepper & spice paste)

To make about 2 cups.
1 tsp Ground ginger
½ tsp Ground cardamom
½ tsp Ground coriander
½ tsp Fenugreek seeds
¼ tsp Ground nutmeg, preferably freshly grated
⅛ tsp Ground cloves
⅛ tsp Ground cinnamon
⅛ tsp Ground allspice
2 T Finely chopped onions
1 T Finely chopped garlic
2 T Salt
3 T Dry red wine
2 c Paprika
2 T Ground hot red pepper
½ tsp Freshly ground black pepper
1½ c Water
1 each To 2 tablespoons vegetable oil

In a heavy 2 to 3 quart saucepan (preferably one with an enamelled or non-stick surface), toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or so, stirring them constantly until they are heated through. Then remove the pan from the heat and let the spices cool for 5 to 10 minutes. Combine the toasted spices, onions, garlic, 1 tablespoon of the salt and the wine in the jar of an electric blender and blend at high speed until the mixture is a smooth paste. Combine the paprika, red pepper, black pepper and the remaining tablespoon of the salt in the saucepan and toast them over low heat for a minute or so, until they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, 1/4 cup at a time, then add the spice and wine mixture. Stirring vigorously, cook over lowest possible heat for 10 to 15 minutes. With a rubber spatula, transfer the berbere to a jar or crock, and pack it in tightly. Let the paste cool to room temperature, then dribble enough oil over the top to make a film at least 1/4 inch thick. Cover with foil or plastic wrap and refrigerate until ready to use. If you replenish the film of oil on top each time you use the berbere, it can safely be kept in the refrigerator for 5 or 6 months. Berbere (Red-Pepper and Spice Paste)

Niter Kebbeh (clarified butter)
1 pounds Butter
4 T Chopped onion
1½ T Finely chopped garlic
2 tsp Fresh grated ginger
½ tsp Turmeric
2-4 crushed cardamom seeds
1 Piece cinnamon
2 or 3 cloves
⅛ tsp Ground nutmeg

Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa News Cookbook", published in the US by Viking Penguin. Slowly melt butter in a saucepan, then bring to boil. When the top is covered with foam, add the other ingredients and simmer uncovered on lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes). Pour off the clear liquid and strain through a double layer of damp cheesecloth, discarding the spices and solids. Refrigerate. If strained a second and third time, the mixture will keep either chilled or at room temperature for 2 to 3 months.

Dessert: Tamara
Baklava

4 c (1lb) almonds, walnuts or equal mix, coarsely chopped
¾ c sugar
1 T ground cinnamon
¼ tsp ground cloves
½ lb clarified, melted, unsalted butter or margarine
1 lb phyllo dough

Lemon syrup:
2 c water
2 c. sugar
2 lemon zest strips (~3 inches long)
2 T fresh lemon juice

Preheat the oven to 350. Combine nuts, sugar, cinnamon and cloves. Butter 9x14x2 in baking dish. Layer phyllo 1 sheet at a time in dish, brushing each sheet with butter…1/2 package on the bottom, ½ on top with the nut mixture in between. Score the baklava into diamond shapes ~36 pieces. Bake till golden, ~35-40 minutes Make syrup while pastry is baking. In a deep saucepan combine water, sugar and lemon zest. Bring to a boil, reduce heat to low and allow to simmer, stirring often. Let the mixture thicken ~15 minutes. Remove zest and discard, stir in juice. When baklava is finished, pour warm syrup evenly over the pastry. Let stand till cooled slightly. Recut and serve warm or cold.

WildCard: Mariah
Injera

Yield: 5 9-inch pancakes

Combine: 1 c buckwheat pancake mix
1 c biscuit mix
1 egg
Add: 1 T oil
1 1/2 -2 c water to obtain an easy pouring consistency.

Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot.
Spread 1/2 tsp. oil over the pan with a brush.
Fill a measuring cup (with spout) or a large cream pitcher with batter.
Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.