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

Italian Al Fresco Family Divas - May 2010

Diva:  Stacey

Drinks:  Lovina

Red and white wines and flavored sparkling waters


Appetizer:  Mariah and Colleen
World's Best Artichoke Dip (Mariah)

8 oz artichoke hearts
8 oz fresh grated parmesan cheese
8 oz whipped cream cheese
8 oz mayonnaise or sour cream
Add a few shakes of red pepper flakes for a little flare

Mix in large bowl.  I don't recommend blending this in a food processor, as artichoke heart leaves are best in larger pieces.  Spread in baking pan, up to 3" deep.  Bake at 350 for 20-30 minutes, or until bubbling with brown edges.  Cool and serve whatever strikes your fancy I am a serious fan of raw asparagus!

(Modified from luxuryresorttravel.suite101.com)

Caprese 3 ways (Colleen, for 27):



3 lb fresh mozzarella
a little over 2 lbs of tomatoes

fresh basil

pesto

olive oil

salt



Slice the mozzarella and tomatoes in approximately 1/4 inch slices.  Rinse and dry basil.  For 1st variation, stack mozzarella, tomato, and basil leaf and arrange on a tray.  Drizzle with olive oil and sprinkle with salt to taste.  For variation 2, stack mozzarella and tomato and arrange on a tray.  Drizzle with olive oil and sprinkle with salt to taste.  For the 3rd variation, I used pesto (recipe follows) that I had added extra olive oil to to make it fairly thin.  Stack mozzarella and tomato and arrange on a tray.  Spoon thinned pesto over "stacks".  Sprinkle with salt to taste.



Pesto:

2+ cloves of garlic

~2 inch chunk of parmesan
~1/4 c pine nuts

lots of basil

olive oil

salt

pepper

Place first 3 pesto ingredients into a food processor.  Fill the rest of the food processor with basil.  Drizzle with olive oil and add salt and pepper to taste.  Food process until smooth.  Add more olive oil until desired consistency is reached.

Salad:  Aven
Tortellini Salad Al Fresco

Dressing

⅓ c olive oil
1⅓ c white basalmic vinegar
⅓ c raspberry jam
1 T mustard powder
salt and pepper to taste

1 c sundried tomatoes
½ red onion, sliced thin
¼ c capers
1 c  olives, quartered
1 ½ to 2 lbs asparagus, cut into bite size pieces
1 bunch broccoli rabe, chopped
24 oz. tortellini (3 boxes)

Mix dressing ingredients.
Marinate onions and tomatoes in dressing while preparing other ingredients.
Cook tortellini according to package directions, during last 3 minutes of cooking add asparagus, add broccoli rabe during final minute. 
Drain and rinse under cold water.
Toss pasta and veggies with remaining ingredients. 

For vegan/gluten free version use brown rice in place of tortellini.

Side Dish:  Bonnie
Asparagus with Gremolata

1 bunch parsley
zest of 2 lemons
juice of 1 lemon,
 5 cloves garlic
½ c olive oil
salt and pepper to taste.

Put in a food processor and whirl until it is a thick sauce.  Thin with additional olive oil if desired.  Spoon over roasted or steamed asparagus.

Entree:  Ashley
Braised Beef Braciole Stuffed with Basil and Fresh Mozzarella

1 2-lb flank steak
kosher salt and freshly ground black pepper
¾ c shredded Parmesan cheese
1 c shredded low-moisture mozzarella cheese
⅓ c bread crumbs
12 large basil leaves, torn into pieces
¼ c olive oil
1 yellow onion, cut into thin strips
½ c red wine
1 28 oz. can (3 c) whole tomatoes and their juices, pureed
¼ tsp crushed red pepper flakes
8 oz. white mushrooms, quartered
3 cloves garlic, chopped

Set the flank steak on a large cutting board.  Using a chef’s knife, slice the steak lengthwise along one side and open it up like a book.  Using a meat pounder, flatten the meat so it’s about ¼ inch thick.  Sprinkle both sides of the meat with 1 tsp salt and ½ tsp pepper.  For the stuffing, put the mozzarella, parmigiano, breadcrumbs and basil in a mini chop or food processor and pulse to combine.  Sprinkle the stuffing evenly over one side of the beef and roll it up lengthwise jelly roll-style with the mixture inside.  Secure with kitchen twine in 5 or 6 places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering hot.  Add the beef and cook until it browns and releases easily from the pan, about 2 minutes.  Flip and cook the other side until browned, about 5 more minutes.  Transfer to a large plate.

Add the remaining 2 tablespoons of oil and the onion to the pan, and lower the heat to medium.  Sprinkle with ½ tsp salt and cook, stirring until the onion wilts completely and turns a light brown, about 8 minutes.  Add the red wine and cook, stirring until it almost completely reduces, about 2 minutes.  Add the tomato and red pepper flakes and bring to a boil.  Reduce to a gentle simmer and tuck the meat and mushrooms into the broth.  Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-½ hours.  Set the meat on a cutting board and let rest for 10-15 minutes.  Thinly slice and serve topped with the sauce and vegetables.

Dessert:  Erin
Chocolate Tiramisu Mousse

1 c double strength coffee OR 1.5 T instant espresso powder dissloved in 1 c water

¼ c granulated sugar
¼ c rum (light or dark)

⅓c unsweetened cocoa powder


1 ¼ c whipping cream, divided

2 c mascarpone cheese
¼ c powdered sugar, more for optional garnish

2 tsp vanilla extract

4 oz semisweet choclate, grated, divided

24 ladyfingers, hard or soft



In a shallow dish, combine the coffee, granulated sugar, and rum.  Set aside, stirring occasionally to ensure sugar dissolves.

In a medium mixing bowl, combine the cocoa powder with 1/4 c (I used 1/2 c) of the cream and stir to mix, then stir in the mascarpone cheese until smooth and evenly blended.

Whip the remaining 1 c. of cream with an electric mixer at a medium-high speed until soft peaks form. Add the powdered sugar and vanilla and continue to whip until stiff peaks form. Fold the whipped cream into the mascarpone mixture, then fold in half of the grated chocolate.

Dip 1 side of half the lady fingers in the coffee mixture. Line the bottom of a 9x13 pan** (or a 10" springform pan or trifle dish) with ladyfingers espresso side up. Cover them with half of the mascarpone filling. Dip 1 side of the remaining ladyfingers into coffee mixture. Lay them, espresso side down, over the filling. Spread the remaining filling. Cover dish with plastic wrap. Refrigerate for at least 3 hours*** or overnight. Just before serving sprinkle the remaining grated chocolate over the tiramisu. Dust with powdered sugar, if desired, and cut into squares to serve.



Makes 12 16 servings and can be made up to a day in advance.  I doubled the recipe for our Divas and Dudes picnic.

Wild Card:  Tamara
Italian Herb Bread

1 ½ c water
2 T butter
4 c bread flour
2 T sugar
2 tsp salt
3-4 T of an Italian herb mix or or any combination of your favorite Italian herbs.
1 ½ tsp fast rise or 2 tsp active dry yeast

If using fresh herbs, double amounts.

Use the dough cycle of a bread machine and bake in the oven at 375 for about 20 minutes.  Cool before cutting.

Lottery:  Sara

Sensual Foods - February 2010

Diva:  Lovina

Drinks:  Ashley
Pomegranate Ginger Mojito

pomegranate: culinary symbol of Aphrodite
ginger: increased circulation & sensitivity to erogenous zones

mint: calm mind and body: fresh breath inspires kissing

rum: spicy pungent scent and alcohol increases desire

Make ginger mint simple syrup:
In a saucepan over medium heat, dissolve 1 cup water, 1/3 cup brown sugar and 2/3 cup white sugar.  When sugar is dissolved, remove from heat and add  a 1-inch piece of fresh peeled ginger and 1 cup fresh mint.  Let steep for at least 30 min.  Strain syrup and store in refrigerator.


To make an individual drink:
In a highball glass, pour:
2 oz gold rum
2 oz simple syrup

2 oz pomegranate juice

squeeze of lime

stir well and add crushed ice.  
top with ginger ale


Appetizer:  Sara

Both of Sara’s dishes were decadent and a little naughty health wise. And both can be fed to other people, which is part of the sensual decadence!

Peach & Brie Bruschetta

1 baguette
Extra Virgin Olive Oil

⅓ c balsamic vinegar

⅓ c white wine

¼ c red onion, fine dice
2 bags frozen organic peaches, rough chopped

a hunk of triple cream brie

Slice the baguette into thin rounds.  Brush with olive oil.  Place on a cookie sheet and broil until toasted.  Remove from heat and set aside.

 Heat the balsamic vinegar to a low simmer and reduce to a syrup consistency. Add the peach and red onion toss slightly.



To assemble the bruschetta: 
Smear about a tablespoon of brie cheese on a piece of toast. Broil to melt slightly. Top with a small scoop of peaches.

Bacon Wrapped Water Chestnuts with Huckleberry Sauce

The bacon wrapped chestnuts are a taste explosion, and mingled with the huckleberries you get an appetizer that tantalizes multiple senses.

¾ c ketchup
2 T brown sugar
1 T Worcestershire sauce
4 T huckleberries, frozen or fresh (in season)
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained

Preheat oven to 375 degrees F (175 degrees C).
In a bowl, combine ketchup, brown sugar, Worcestershire sauce and huckleberries; combine with stick blender.

Cut bacon slices into half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 40 minutes.
Serve with side of sauce for dipping. 

Salad:  Erin (absent)

Soup:  Tiffany (sub for Colleen and our returning Dining Diva who is now a professional chef!!!)
Pine Nut Soup with Rouille

Pine nuts stimulate the libido and are rich in zinc, which is key for male potency

5 c pine nuts
5 c vegetable stock

3 ½ c half and half
5 cloves garlic, fine dice

4 pinches of cayenne

Pinch of saffron

Sea salt to taste
Crusty French bread sticks, cut 1” thick
 


Toast pine nuts in a saute pan over medium heat, shaking often to prevent burning. Remove from heat as they begin to turn light brown; set aside to cool. Pulse in food processor to rough chop, careful not to turn them into a paste. Sweat garlic in a dutch oven.  Add stock and saffron to bloom on low heat.  Add cream and nuts.  Heat over low-medium heat while stirring often. Do not bring to a boil.  Add salt and cayenne to taste. Strain in a fine sieve 2-3 times for a smooth and velvety consistency.  Return to heat to warm.  
 


Rouille

2 red peppers, roasted and peeled

3 garlic cloves
1 tsp cayenne
4 saffron, bloomed in stock

½ c breadcrumbs, fresh

¼ c vegetable stock
½ c extra virgin olive oil

salt to taste
 


Puree red pepper, garlic and cayenne.  In separate bowl, bloom saffron in stock.  Add breadcrumbs; mix to a panad.  Add to red pepper puree until smooth.  With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.



At service:  Add a tablespoon of rouille to the bottom of the bowl.  Ladle warm soup.  Top with toasted bread sticks garnished with rouille.

Side Dish:  Tamara
Asparagus in Lemon Butter Sauce

Asparagus, nature’s viagara, is not only phallic in shape, but also contains folic acid, a necessary chemical for producing histamines, which enhance orgasms.

2 lb. asparagus
4 T butter
4 cloves garlic
juice and zest of 1 lemon
salt
1-2 T honey
4 T sesame seeds, lightly toasted

Combine lemon juice, zest, garlic and salt.  Let sit to infuse flavors.  Steam asparagus till crisp tender.  Melt butter and add to lemon juice mixture.  Add honey to taste and whisk well.  Pour sauce over steamed asparagus and sprinkle with toasted sesame seeds.

Entree:  Stacey
Beef Tenderloin with Mashed Potatoes and Buerre Blanc

An indulgent and sensual treat.

Beurre Blanc

1 T minced shallots
2 T white wine vinegar
1 ½ T dry vermouth
1 ½ T fresh lemon juice
½ c heavy cream
1 c unsalted butter (can reduce to ½ c)
salt and pepper to taste

Combine the shallots, vinegar, vermouth, and lemon juice in a saucepan.  Cook rapidly over high heat until the liquid has almost all evaporated 1-2 minutes.  Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1-2 minutes.  Remove the pan from the heat and set it aside until you are ready to serve the sauce.  Just before serving, place the sauce in the top of a double boiler over hot, not boiling water.  Add the butter and salt and white pepper, whisk just until the butter has melted.  Serve immediately. 

 (From The New Basics Cookbook by Julee Rosso and Sheila Lukins)

Cook tenderloin in olive oil and butter in cast iron skillets with herbs de Provence and kosher salt.

Serve tenderloin with mashed potatoes and beurre blanc sauce. 


Dessert:  Mariah
No-Bake Strawberry Pie with Chocolate Chunks

Chocolate stimulates the neurotransmitters that make you feel sensual and go perfectly with strawberries, or "fruit nipples". 

4 c ripe strawberries, sliced
1 No-Bake Pecan Crust
1 c ripe strawberries, whole
5 pitted dates, soaked 10 minutes in warm water and drained
2 tsp fresh lemon juice
nondairy dark chocolate chunks, preferably from a good, organic, fair-trade bar

Arrange the sliced strawberries on top of the prepared crust and set aside.  In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice.  Puree until smooth.  pour this mixture over the sliced strawberries.  Arrange the chocolate chunks, on top of the sauce and refrigerate for 1 hour before serving.  (This helps the pie set and make it perfect for slicing.

No-Bake Pecan Crust

2 c raw pecans or almonds
¾ to 1 c pitted dates, preferably Medjool
¼ tsp salt
Canola oil for greasing pan

Place the nuts in a food processor, and grind them until they are a coarse meal.  Add the dates and salt and process until thoroughly combined.  Press the mixture into a nonstick or very lightly oiled 8- or 9-ince tart pan or spring form pan.

(from The Joy of Vegan Baking by Colleen Patrick-Goudreau)

Wild Card:  Aven
Sensual Oil Blends and Culinary Tattoos

Sweet: ginger, geranium, bergamot, lavender, ylang ylang, lemon

Spicy:  ginger, eranium, bergamot, clove, chamomile, lime

Lottery:  Bonnie

Vegan with a Vengeance - May 2009

Diva: Tamara

All recipes from
Vegan with a Vengeance
by Isa Chandra Moskowitz
(unless otherwise noted)



Drinks: Tiffany (sub for Bonnie)
Sangria

¼ c sugar
1 sliced orange
1 sliced lemon
¼ c triple sec
700 ml red wine
1 orange, juiced

Stir sugar and sliced orange/lemon until sugar dissolves. Add in triple sec, wine, and orange juice.

Bootlegs

1 12 oz can frozen lemonade concentrate
1 ½ c water
1 ½ c fresh mint leaves
vodka, run, gin, or bourbon
club soda

Combine lemonade concentrate, water, and mint leaves in a blender. Blend at high speed 15 - 30 seconds, until frothy. Spoon off froth and discard. Strain mixture through a fine sieve.
Combine 2 oz bootleg mix with 2 oz alcohol (if desired) and 4 oz of club soda. Serve over ice.
(from Simply Classic, a Jr. League of Seattle cookbook)

Appetizer: Aven
Fresh Corn Fritters

6 oz extra-firm silken tofu
1 T pure maple syrup
2 T soy milk
¼ c all-purpose flower
3 ears corn, kernels cut from the cob (about 1 ½ c)
¼ tsp salt
several dashes fresh black pepper
¼ red bell pepper, very finely chopped
corn oil for frying (canola or any light vegetable oil will do)

In a blender or food processor whiz the tofu, maple syrup and soy milk, scraping down the sides with a rubber spatula often, until everything is smooth. Add half the corn (¾ c) and pulse about 20 times (scraping down the sides after 10 times), so that the mixture is chunky. Transfer to a bowl, add the rest of the ingredients (except for the oil), and combine well.

Heat a think layer of oil in a heavy skillet over medium-high. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook 2 ½ to 3 minutes on each side until lightly browned. When done, rest on a brown paper bag or paper towels to drain the oil.

Served with Raspberry Chutney and Love Dip (see Norwegian - April 2009 Entree and substitute cream cheese for vegan cream cheese.)

Salad: Lovina
Mixed Greens with Balsamic Glazed Port0bella Mushrooms and Lime Balsamic Vinaigrette
(Vinaigrette from Food Network)

Lime balsamic vinaigrette:

1 lime, microwaved to release essential oils (allow lime to cool)
2 T balsamic vinegar
2 T sugar
1 shallot clove, very finely minced
1 tsp very finely minced fresh rosemary leaves
¾ c grapeseed oil
Salt and freshly ground black pepper

Squeeze the lime juice (from the now cooled lime) through the feed opening of a running blender. With the blender still running, add the vinegar, sugar, shallot and rosemary, 1 at a time, and pour the oil in a slow steady stream into the vinegar mixture very slowly to emulsify. Remove to a container and season with salt and pepper, to taste.

Balsamic-Glazed Portobello Mushrooms

3 medium-size Portobello caps, sliced ¼-ince thick
1 T olive oil
¼ c balsamic vinegar
pinch salt
2 cloves garlic, finely minced

Preheat a large skillet over medium-high heat for about 2 minutes.

Toss the mushrooms with the olive oil until coated. Place in pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.

Add the vinegar and salt; sauté for 30 seconds. Add the garlic and sauté for 3 more minutes.

Serve cold over greens and dress with vinaigrette.

Soup: Ashley
Potato-Asparagus Soup

3 pounds russet potatoes, peeled, cut into 1-ince chunks
1 pound asparagus, rough ends discarded, tips cut into 2-inch pieces, lower part cut into 1/2 –inch pieces
2 T olive oil
1 large onion, cut into ½-inch dice
3 cloves garlic, minced
1 tsp salt
a few dashes fresh black pepper
4 c vegetable broth, or 2 bouillon cubes dissolved in 4 c water
2 bay leaves
juice of 1 lemon
¼ c chopped fresh dill

Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.

Rinse out the pot, then in the same pot sauté the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper, ; and sauté 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.

Ashley's addition: Soak package of dried morel mushrooms in 1 cup of water for an hour. Remove mushrooms from water. Sautee 1/3 of the mushrooms with the asparagus. Sub 1 cup of veggie broth with the mushroom broth.

Coarsely chop the remaining mushrooms. Sautee in olive oil along with about 1 cup of asparagus cut into 1/4 inch lengths. Sautee just until the asparagus gets tender. Sprinkle on soup as garnish.

Side Dish: Colleen
Maple-Mustard-Glazed Potatoes and String Beans

2 pounds small Yukon gold potatoes, halved (about 1-inch pieces)
½ pound string beans, halved, ends cut off and discarded
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 T tamari or soy sauce
¼ c pure maple syrup
3 T Dijon mustard
2 T olive oil

Preheat oven to 400 F

Place the vegetables in 9x13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard in dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350 F and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the remaining sauce poured over them.

Entree: Stacey
Green Thai Curry

Chile paste
2 small Thai green peppers or Serrano chiles, seeded and chopped
2 jalapeno peppers, seeded and chopped
½ c boiling water
2 tsp crushed coriander seeds
1 tsp cumin seeds
5 white peppercorns (black peppercorns are an okay substitution)
1 T fresh chopped lemongrass
1 T chopped fresh ginger
3 cloves garlic
1 c lightly packed fresh cilantro, plus extra for garnish
2 tsp finely grated lime zest
1 c shallots, chopped

Everything Else:
5 T peanut oil
1 block tofu, pressed an dcut into small trianges
1 red bell pepper, seeded and thinkly sliced
1 medium-sized red onion, sliced into thin half moons
1 (15 oz) can coconut milk
1 ½ T pure maple syrup
Juice of 1 lime
½ c lightly packed fresh basil (Thai basil if you can find it)


To make chile paste:

Place the serranos and jalapenos in a bowl, cover with a ½ c boiling water, and let sit for 15 minutes.

Place the coriander seeds, cumin seeds, and peppercorns in a small skillet and toast over medium heat for about 2 minutes, until they are fragrant. Transfer to a food processor and grind into a powder. (If you are using a blender instead, it may not grind the seeds into a powder, it may just bounce them around, so either use a mortar and pestle or a coffee grinder to grind them or just place them with all other ingredients and hope for the best.) Cover and set aside until ready to use.

Heat 2 T of the peanut oil in a large nonstick skillet over medium-high heat. Add the tofu triangles and heat on each side until golden brown (about 4 minutes per side). Transfer to a large plate and cover with foil to keep warm. In the same skillet, sauté the red pepper and onions (add a little extra oil if needed) for about 3 minutes, until just slightly tender.

Preheat a heavy-bottomed medium-size saucepan over low-medium heat. Add the chile paste and cook for about 2 minutes, stirring constantly. Add the coconut milk and turn the heat up a bit. Mix together until the paste is incorporated; bring to a low boil. Add the maple syrup and lime juice, taste for sweetness, then add a little more maple syrup if necessary. Place the tofu, peppers, and onions in the sauce and cover; cook for 5 minutes. Add the basil and turn off the heat. Let sit for 5 minutes or so before serving. Transfer to serving bowls and garnish with fresh cilantro.

Dessert: Erin
Blueberry Coffee Cake

Topping:
¼ c all-purpose flour
3 T brown sugar
¼ tsp ground cinnamon
1 T canola oil
1 c chopped walnuts

Cake:
4 c all-purpose flour
1 T baking powder
1 tsp baking soda
1 ½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp tsp ground allspice
¼ c canola oil
1 (6 oz) container vanilla soy yogurt
1 c pure maple syrup
1 ½ c plain soy milk
1 tsp vanilla extract
2 c fresh blueberries

Preheat oven to 350 F. Lightly grease or spray a 9x13-inch baking pan with nonstick cooking spray.

Topping:
Sift together the flour, brown sugar, and cinnamon. Drizzle in the oil a little at a time and mix with your fingertips until crumbs form. Add the walnuts and mix.

Make the cake:
Sift together the dry ingredients into a large bowl. In a separate bowl, vigorously whisk together the wet ingredients until well combined. Add the wet ingredients to the dry and mix well. Fold in the blueberries.

Spread the batter in the prepared pan and sprinkle the topping over it. Bake for 45 minutes, or until a toothpick or knife comes out clean. Tastes great still warm.

Wild Card: Sara
Fauxstess Cupcakes

1 c unbleached all-purpose flour
¼ c cocoa powder
3 T black cocoa powder (or sub Dutch processed cocoa powder)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 c plain rice or soy milk
¼ c canola oil
½ c pure maple syrup
¼ c sugar
1 tsp apple cider vinegar
1 tsp vanilla extract

Preheat oven to 350 F. Line a twelve-muffin tin with paper liners, spray the liners with canola cooking spray.

In a medium-size mixing bowl, sift toether the flour, cocoa powders, baking powder, baking soda and salt. In a large mixing bowl combine the rice milk, oil, maple syrup, sugar, vinegar, and vanilla and beat at medium speed with an electric mixer for a good 2 minutes. Add the dry ingredients to the wet in two batches, mixing as you go. Beat for about a minute more.

Use a wet ice-cream scoop to fill the cupcake liner three-quarters full. Bake for about 28 minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.

Fluffy white icing

¼ c nonhydrogenated margarine
½ c nonhydrogenated shortening
¾ c superfine (or caster) sugar
¼ c plain soy milk powder (don’t use low fat)
2 tsp vanilla extract
pinch salt

In a medium-size mixing bowl, beat together the margarine and sortening with an electric mixer on medium speed until well combined. Add the sugar and soy milk powder and beat for a good 10 minutes until very fluffy. Add vanilla extract and a pinch of salt, and beat for another minute. You may want to do a little tast test and add a litt more sugar if needed.

Chocolate Ganache Icing

1/3 c soy milk
4 oz bittersweet chocolate, chopped
2 T pure maple syrup

In a small saucepan, scorch the soy milk (bring it to a boil) then lower the heat to a simmer and add the chocolate and maple syrup. Mix with a heatproof spatula for about 30 seconds. Turn off the heat and continue stirring until the chocolate is fully melted and the icing is smooth.

Royal Icing for the Squigglies

2 c confectioner’s sugar
2 T soy milk powder
2 T water

Sift the sugar into a mixing bowl. Add the soy milk powder. Add 1 T of the water and stir, then add the rest of the water a little bit at a time until you reach a consistency slightly more solid than toothpaste. The icing should not be drippy at all; if it is add a little more confectioners’ sugar.

Assembly

You will ned two cake decorators’ bags, one fitted iwht a small round tip (the kind you use for writing) and one fitted with a large star-shaped or round tip.

Fill the large-tipped one with Fluffy White Icing; fill the writing one with the Royal icing.

Poke a hole in the center of each cupcake, using your pinke. Cram the tip of the bag with the Fluffy White Icing into the hole and squeeze to get as much icing into the center as you can, slowly drawing out the bag, until the icing fills to the top of the hole.

Wipe the excess off the top of the cupcake.

Dip the top of each cupcake into the Chocolate Ganache Icing. Tilt the pan to add more depth to the icing for easier cupcake coating. Place all the cupcakes on a cutting board, make some room in your fridge and put the cupcakes in there to set the ganache, about 10 minutes.

Use these 10 minutes to practice your squigglies, using one hand to steady writing hand.

Remove cupcakes form the fridge and make squigglies for the tops. Return to fried to set and leave there until ready to serve.

Lottery: Mariah