Superfoods - August 2012

Diva: Tiffany

Drinks: Tiffany
Muay Thai (superfoods: coconut and ginger)

2 thin jalapeno slices
2 basil sprigs
2 oz Bombay Sapphire gin
¾ oz fresh lime juice
½ oz cream of coconut
½ oz ginger syrup* ( ¼ c chopped ginger, 1 pt. water, 2 c sugar) + sparkling water

Muddle 1 jalapeno slice and 1 basil sprig in a mixing glass.  Add remaining ingredients, fill with ice, and shake vigorously.  Strain into an ice-filled glass.  Garnish with the remaining jalapeno slice and basil sprig. Add sparkling water as needed to cut down on sweetness from drink.
 
ginger syrup: Add chopped ginger to water and boil.  Add sugar and bring back to a boil.  Reduce heat and simmer for 30 minutes.  Strain and refrigerate.
From Southwest Airlines Spirit magazine

sparkling water, coconut water, and wine


Appetizer:

Soup:

Salad:

Side: Colleen
Quinoa Salad

2 c quinoa - cooked per package directions
1 english cucumber, peeled and diced
1 5 oz jar kalamata olives, sliced
1 orange, yellow or red bell pepper, diced
8 oz feta, cubed
1 pint cherry tomatoes, halved
¾ c lemon juice
½ c olive oil
salt and pepper to taste

Cook quinoa and let cool.  Mix in cucumber, olives, peppers, feta and tomatoes.  Mix lemon juice, oil and salt and pepper in small bowl.  Add to salad and toss.  Serve chilled.

Entree:
Cedar plank Salmon with a Soy Star Anise Reduction Sauce; Served over Tamari-Almond Crusted Edamame Cakes

Soy Star-Anise Reduction Sauce
½ c soy sauce
½ c dry sherry
¼ c mirin
1 T fresh grated ginger
2 T fresh squeezed lime juice
2 T honey
2 star anise pods

Combine all the ingredients in a small saucepan and simmer for 20 minutes on medium heat until reduced.

Tamarind Almond Crusted Edamame Cakes

2 packages frozen shelled edamame
3 eggs
2 T bread crumbs
1 T chopped tarragon
¾ c tamarind almonds
1 T fresh squeezed lemon
salt and pepper

Bring a pot of salted water to boil and cook edamame for 5 minutes. Drain and transfer to food prcoessor. Pulse until coarsely chopped.

Dessert:

Taste the Sunshine - June 2012

Diva: Erin

Drinks: Ashley

Liquid Sunshine

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

Appetizer: Mary Ellen

Solar Flare Eggs (Deviled Eggs)

24 eggs

Mayonnaise

Dijon mustard

Dill pickle juice

Salt and pepper

Minced onion

Sweet red pepper

Paprika

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

Soup: Lovina

Yam and Carrot Soup with Yogurt Aioli

3 large yams, peeled and cubed

6 large carrots, peeled and cubed

2 onions, chopped

6 cloves garlic, minced

3 T olive oil

8 c vegetable broth

1 tsp cumin

2 tsp garam masala

¼ c fresh marjoram

salt

pepper

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

Marjoram Yogurt Aioli

1 c greek yogurt

¼ c milk

1 T mayonnaise

fresh marjoram, chopped

1 T fresh squeezed lemon juice

salt

pepper

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

Salad: Erin

Tomato and Avocado Salad with Balsamic Vinaigrette

3-4 Avocados

5-6 Tomatoes

dressing:

¼ c balsamic vinegar

2 tsp dark brown sugar, optional

1 T chopped garlic

½ tsp salt

½ tsp freshly ground black pepper

¾ c olive oil

Blue cheese, for garnish

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

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

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

Emeril Lagasse Balsamic Vinaigrette Recipe

Entree: Aven

Grapefruit Grilled Chicken

       

2 pink grapefruits

2 T brown sugar

1 T honey

¼ c olive oil

salt and pepper

4 boneless skinless chicken breasts, sliced in half horizontally

       

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

  

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

      

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

              

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

recipe by Sunny Anderson from www.foodnetwork.com

Side: Stacey

Marinated Vegetable Platter

1 ½ lbs. carrots

1 head cauliflower

1 head broccoli

2 cans jumbo black olives

1 basket cherry tomatoes

Mustard Marinade:

1 c canola oil

⅔ c white wine vinegar

3 cloves garlic

3 tsp salt

4 tsp dijon mustard

1 tsp pepper

Beat with a wire whip until smooth.

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

Dessert: Hallie

Lottery: Mariah

Oh, Canada - July 2011 (Divas in the Canyon!)

Diva:  Mariah


Drinks:  Colleen

The Maple Leaf

2 oz Bourbon

¾ oz Maple Syrup

¾ oz Lemon Juice

Shake and strain into a cocktail glass filled with crush ice.
(From drinkdogma.com)

Autumn Maple Leaf

Cranberry Juice
Canada Dry Ginger Ale 

Appetizer:  Lovina

Pork Pies with Spicy Tomato Cranberry Preserves

For filling
1 pound lean ground pork (I used Morning Star Vegetarian Crumbles)
1 medium onion, finely chopped (3/4 cup)
1 garlic clove, minced
½ tsp dried savory, crumbled
½ tsp salt
¼ tsp ground allspice
¼ tsp black pepper
3 T all-purpose flour

For pastry
1 ½ c all-purpose flour
1 ½ tsp baking powder
1 tsp salt
3 T cold vegetable shortening
2 T cold unsalted butter, cut into 1/2-inch cubes
½ c whole milk

Special equipment: a 3-inch round cookie cutter; a 1 1/4- to 1 1/2-inch leaf-shaped cookie cutter (preferably maple*); 2 mini-muffin pans, each with 12 (1/8-cup) muffin cups

Make filling:

Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely.

Make pastry while filling cools:

Put oven rack in middle position and preheat oven to 425°F.

Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife.

Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.

Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes.

(From Gourmet, December 2003)

Spicy Cranberry Tomato Chutney

1 small red onion, chopped (1/2 cup)

1 (14- to 16-oz) can whole tomatoes in juice, including juice

1 c fresh or frozen cranberries, coarsely chopped in a food processor

⅔ c sugar

⅓ c cider vinegar

2 (4- by 1-inch) strips fresh orange zest

1 (4- by 1-inch) strip fresh lemon zest

¼ tsp dried hot red pepper flakes, or to taste

⅛ tsp salt

Bring all ingredients to a boil in a 2-quart heavy nonreactive saucepan over moderate heat, stirring and breaking up tomatoes. Reduce heat and simmer, uncovered, stirring frequently, until thick, 20 to 25 minutes. Cool preserves, then chill, covered, at least 8 hours (for flavors to develop). 

(From Gourmet, December 2003)

Salad:  Tamara

Canadian Salad 

1 package baby spinach leaves (very fresh)
1 red onion
1 Jicama, cut into match sticks (let sit in Ice Water awhile, to crisp)
1 sweet red pepper (chopped)
¾ c carrots, cut into matchsticks
1 c toasted Pecans, whole or chopped

Maple Salad Dressing

¾ c pure maple syrup
1 tsp salt
½ c rice vinegar
1 c canola oil (or other mild flavored vegetable oil)
1 ½ tsp ground mustard

Place mixture of all vegetables on a bed of spinach and drizzle with dressing.  Top with pecans.

(Adapted from recipejoint.com)

Soup:  Stacey

Canadian Cheese Soup

1 lg potato, finely chopped 

1 lg onion, finely chopped 

¼ c carrots, thinly sliced 

¼ c finely chopped celery 

1 c water 

2 c chicken consommé‚ or  2 c  chicken broth 

1 c grated sharp Cheddar cheese 

½ c half and half 

2 T chopped parsley 

  

In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are    tender.    

Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally.  Serve garnished with chopped parsley.   

(From recipesource.com)

Side Dish:  Erin

Maple and Tangerine Glazed Carrots

1 ¼ c fresh tangerine juice

3 T pure maple syrup

2 T (1/4 stick) butter

1 tsp  fresh lemon juice

½ tsp grated tangerine peel

2 ½ pounds large carrots (about 12), peeled, cut on diagonal into ½ inch-thick ovals (about 6 cups)

Pinch of cayenne pepper

½ large tangerine, seeded

Chopped fresh parsley
 


Combine first 5 ingredients in heavy large skillet over medium-high heat.  Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 c. , whisking occasionally, about 8 minutes.
 
Steam carrots until crisp-tender, about 7 minutes.  Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
 
Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl, squeeze juice from tangerine half over.  Sprinkle with chopped parsley.

Entree:  Sara

Baba’s Perogies and Fried Cream Dip

Dough

9 ½ - 10 c flour

1 tsp salt

1 tsp baking powder

2 c hot water

2 c cold water

1 c melted butter or margarine

Combine and knead dough well.  Roll out and cut out circles.  Place filling in center and fold over.  Crimp the edges well.

Cheese filling

Dry cottage cheese (1 pkg)

1 egg

salt/pepper

Potato filling

Boil potatoes and mash well.  Add grated cheddar and sautéed oinions.

Sauerkraut Filling

Cover 1 can sauerkraut, drained, with water and boil for half an hour.  Strain and squeeze out the water.  Sautee one onion in 3 T oil and 3 T butter.  Add to sauerkraut and salt and pepper to taste.

Fried Cream

½ onion chopped

lots of dill (~¼ c)

1 T butter

1 ½ - 2 c whipping cream

salt

Sauté onion and dill in butter.  Add whipping cream a little bit at a time.  Sal to taste and turn on low until thickens.

Dessert:  Ashley

Nanaimo Bars

2 eggs

1 c melted butter

⅔ c cocoa

½ c sugar

3 c graham cracker crumbs

2 c shredded coconut

1 c finely chopped walnuts

24 oz white chocolate chips

12 oz semi-sweet chocolate

2 T butter

Preheat oven to 350. Line a 13x9 pan with parchment paper and grease.

Whisk eggs, butter, cocoa, and sugar.  Add in graham cracker crumbs, then coconut and walnuts.  Press mixture into the pan.  Bake 10 minutes and cool on a rack.

Melt the white chocolate chips and spred it over the cookie layer.  Let set for 45 minutes.

Melt semi-sweet chocolate ships and butter together and spred over top.  Let layers set up but not harden.  Score the top, put in the fridge and allow to fully set.

(Adapted from the Swilly’s recipe in Pullman, WA)

Lottery:  Aven

Stuffing the truck full of the essential
ingredients for a fun-filled, divalicious weekend!

Setting up camp in Mariah's yard.

Veggie Nachos for dinner on the deck.  Yum!

Pop-rock fun!

Hooray!  We get to celebrate Colleen's birthday with her!

 Aven made Chocolate Pudding Cake for the celebration.  She doubled the recipe, added a teaspoon of cinnamon, used almond milk and left out the chocolate chips.  It was divine!

Saturday morning Breakfast, Diva style, included Mariah's quiche, Lovina's Mojito fruit salad and coffee!

Oh Canada Quiche

Plain Pastry Double Crust

2 c sifted all-purpose flour

1 tsp salt

⅔ c butter

7 T cold water

Sift Flour and salt, cut butter into pea sized pieces and add to flour mixture, sprinkle water one tablespoon at a time are you mix the dough.  Form into a ball, the roll out flat on a floured surface.

(From Better Homes and Gardens Cookbook)

Beat 8 eggs per quiche, mix in about ½ c milk then add your favorite fixin'.  For Oh Canada we added Sharp Cheddar Cheese, Red Peppers and Broccoli for the vegetarian and Canadian Bacon, Red Pepper  and Sharp Cheddar for the meat lovers.

Bake the Quiche at 350 for about 25 minutes.

Making perogies in bikinis

Life on river time!

Pre-dessert walk to the river.

Nothing like good friends, good food and a good fire!

Sunday morning breakfast included Aven's awesome scramble, Colleen's banana bread, Stacey's killer biscuits and homemade jams by Ashley.  Oh, and LOTS of coffee!  (We had quite the mess to clean up before heading home.)

Sunday Morning Breakfast - Divas do it right!

Asian Fusion - August 2010

Diva:  Erin

Drinks:  Colleen
Mango Mojitos without the Muddle

2 lb mango flesh, pureed

juice of 8 limes
mint simple syrup (1 c sugar, 1 c water, 1+ c roughly chopped mint)

2 + 750 ml  bottles sparkling water

mango rum



To make the mint simple syrup, bring sugar, water and mint to a boil.  Remove from heat and let stand for 30 minutes.  Strain mint leaves and chill simple syrup.

For drinks, add pureed mango, lime juice, simple syrup and sparkling water (start with 1 of water bottle and add to taste) in a pitcher and stir.  For non-alcoholic version, serve over ice with a lime wedge.  For alcohol version, add a shot of mango rum to a glass of ice then top with mango puree mixture and a lime wedge.

Appetizer:  Sara
Veggie Tempura Fries with Wasabi Ranch and Ginger-Citrus Sauce



 1 c Ice Water
1 Large Egg

1 c All-purpose Flour

3-4 T Black Sesame seeds (I couldn't find any, so I used poppy seeds and regular sesame seeds)

Vegetable Oil for Deep Frying (I used a fry daddy)

Salt and Pepper to taste.



I blanched green beans and snap peas, carrots, beets, and zucchini (unblanched). Coat in batter, Deep fry until golden brown.



Wasabi Ranch


1 c mayonnaise

½ c Greek yogurt
½ tsp dried chives

½ tsp dried parsley

½ tsp dried dill weed

¼ tsp garlic powder
¼ tsp onion powder

⅛ tsp salt

⅛ tsp ground black pepper

1 T wasabi powder ( I also added about 2 inches of wasabi paste from a tube)
more salt to taste.



Citrus Ginger Sauce


1 ¼ c water

1 T corn starch
¾ c dark brown sugar
¼ c soy sauce
2 T minced fresh ginger

1 tsp minced garlic
2 T lime juice
1 T lemon juice
¼ tsp crushed red pepper flakes

(From Kitchen on Fire)

Soup:  Ashley
Mushroom Wontons in a Lemongrass Ginger Soup



For the wontons: makes alot.  I was making this up as I went so amounts are approximate.
2 c finely chopped crimini mushrooms

1 pkg firm tofu, drained and finely chopped or crumbled

3 green onions finely sliced

2 cloves garlic, minced

1 pkg wonton wrappers
salt to taste



Saute mushrooms and tofu in 1 tbs butter or oil until soft and cooked through.  Add green onions and garlic and saute about 2 minutes.  Fill wontons according to pkg directions.  Set aside.

For the broth:

1 carrot, sliced

2 leeks, sliced
8 c vegetable broth

4 stalks lemongrass

1 inch piece of fresh ginger, thinly sliced

2 cloves garlic, sliced
1 green onion, thinly sliced

1 T sesame oil

1 T Siracha hot sauce or to taste



In a soup pot, heat sesame oil.  Add carrot and leeks and cook until softened.  Add broth, lemongrass, ginger, green onion, garlic, and hot sauce.  Simmer for about an hour.  



To make the Wonton soup:
 Drop filled wontons into the simmering broth.  Cook for 5 minutes.  Ladle into bowls.

Salad:  Stacey
Salad with Sweet Sesame Dressing

⅔ c rice vinegar
1 c canola oil
2 T sesame oil

4 cloves garlic, minced
2 T soy sauce
½ c sugar
4 tsp sesame seeds

Place all ingredients in a quart jar.  Shake and store in the fridge until ready to use.
Serve over a salad of shredded cabbage, cucumber, red onion, red pepper and chives.

Side Dish:  Mariah
Braised Dino Kale (or bok choy)



1-2 T of vegetable oil
5 bunches of kale

1 c veggie or chicken stock

1-2 T Soy sauce

1-2 T Sesame Oil

Salt and Pepper to taste.



Heat the oil in a large saute' pan over high heat. Add the kale, and sear until outside is nicely browned. Deglaze the pan wit the stock and some soy sauce. Reduce the heat until the liquid is at a simmer. Continue to cook, covered or not, until the bok choy is nice and tender. Adjust the seasoning with soy sauce, sesame oil, salt, and pepper.

(From Kitchen on Fire)

Entrée:  Tamara
Asian Pizzas

Pizza Dough

1 c warm water
1 ¼ tsp yeast
3 T olive oil
3 T wheat gluten
3 c flour
1 ½ tsp salt

Combine ingredients in bread machine and run on dough or pizza dough cycle.  Roll out dough into desired shape (to make enough for everyone I made my pizzas in rectangle cookie sheets) and let rise for about a half hour.  One recipe will make one rectangle or 2 round 10” pizzas.  For the Japanese pizza I added in chopped up nori. 

Thai Pizza

3 T peanut butter
3 T brewed black tea
2 T rice vinegar
2 T soy sauce
1 T minced ginger
2 tsp honey
2 T sesame seeds
1 T paprika
1 tsp salt
4 green onions, chopped
1 larger carrot, grated
tofu, crumbled and pan fried
chili oil

Combine peanut butter, tea, vinegar, soy sauce, ginger and honey.  Mix well and set aside.  Toast sesame seeds and combine with the remaining ingredients.  Add 3 tablespoons of the sauce to the vegetable mix.  Spread remaining sauce on the dough and top with vegetable mixture.  Cook at 550 for about 6 minutes.  Sprinkle finished pizza with a bit of chili oil, if desired.

(Adapted from Allrecipes.com)

Chinese Pizza

3 T hoisin sauce
3 T tomato paste
1 T rice vinegar
1 T chili pepper puree
1 tsp soy sauce
2-3 slices of ginger
2 cloves garlic, minced
½ can of water chestnuts, drained and sliced
⅓ c red onion, diced
½ c small snow peas, halved
½ can bamboo shoots
1 can baby corn
1 red bell pepper, sliced thin
2 tsp sesame oil

Combine hoisin, tomato paste, vinegar, chili pepper puree and soy sauce.  Mix well and set aside.  Heat some oil on high heat and sautee garlic and ginger, about a minute.  Add vegetables and stir fry for 2-3 minutes.  Remove from heat and add in sesame oil.  Toss well.  Spread hoisin sauce on pizza base and top with vegetables. .  Cook at 550 for about 6 minutes.

Japanese Pizza

2 sheets of toasted nori
1 block tofu
flour for dredging
2 T soy sauce
1 T orange marmalade
1 tsp honey
⅛ tsp ground ginger
bok choy, chopped
ramen noodles

When making pizza dough, add in 1 sheet of crumbled or chopped nori to the bread machine.  Press block of tofu between two plates to remove some water for about a half hour.  Cube the tofu and dredge in flour.  Pan fry the tofu on medium-high heat, turning often to sear each side of each cube.  Remove from heat and cool.  Combine soy sauce, marmalade, honey and ginger and mix well.  Pour over tofu and allow it to marinade for at least an hour.  Steam the bok choy (adding in white parts first then green parts at the last minute) with a bit of salt.  Plunge in an ice bath to halt cooking.  Spread marinated tofu over pizza crust and top with bok choy. .  Cook at 550 for about 6 minutes.  Sprinkle the second sheet of crumbled or chopped nori on top.  Serve with crumbled ramen noodles on the side for sprinkling. 

Dessert:  Lovina
Lemongrass Cheesecake with Raspberry Coconut Milk Sauce

20 shortbread cookies, like Lorna Doone
2 T melted butter
2 pounds cream cheese
pinch of kosher salt
10 ounces sugar
4 stalks lemongrass, white parts only, minced
4 extra large eggs
Juice of 2 lemons
5 ounces cream

Preheat oven to 325 degrees convection. In a bowl, combine crushed shortbread cookies and melted butter. Press cookie mixture into bottom and sides of 8-inch cake pan; a springform pan is
recommended. Bake in middle of oven for about 10 minutes. Remove to a rack and let cool. Turn oven down to 300 degrees. In a stand mixer, cream together cream cheese, salt, sugar and lemongrass.  Add eggs one at a time, alternating with the lemon juice, allowing each egg to be fully incorporated into the mixture before adding the next, scraping the bowl constantly. Add cream. Spoon mixture into baked crust and place in a water bath. (You'll need to foil the edges of your springform pan to prevent leakage.) Bake cheesecake in middle of oven for about 60 minutes, until edges become browned and cake is set in the center. Remove from water bath, remove foil and place on a rack to let cool, then refrigerate until chilled and serve.

(From ming.com)

Raspberry Coconut Sauce
1 can coconut milk

⅓ c fresh raspberries (plus a few extra for garnish)

⅓ c sugar

2 tsp corn starch

In a small saucepan, heat the coconut milk over medium heat. Crush the raspberries in a small bowl using the back side of a teaspoon. Add the raspberries and sugar to the coconut milk. Heat until simmering. Whisk together cornstarch with 1 TBSP water. Add cornstarch mixture to pan. Stir gently until sauce thickens. Cool to serve. Pour over slices of Lemongrass cheesecake and garnish with mint and raspberries.

Lottery:  Aven

Birthday Girl Aven!

Just Desserts - December 2009

Diva: Tamara

Drinks: Bonnie
Hot Apple Pies

Simmer apple cider with cinnamon sticks, cloves and cardamom pods for a few hours.
Mix in tuaca and top with cardamom and cinnamon flavored whipped cream.

Vegan Hot Chocolate

Lightly simmer 1 ½ large rice milk cartons with a couple bunches of basil, three 70% dark chocolate bars. Add 1 ½ canisters of rice mellow fluff in warm concoction and a dash of cayenne.

Appetizer: Aven
Best Toffee Ever

2 c butter
2 c white sugar
¼ tsp salt
2 c semisweet chocolate chips
1 c finely chopped almonds

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

(From allrecipes.com)


Carribean Coconut Rum Balls

2 ½ c cookie crumbs (I used sugar cookies with a hint of nutmeg)

1 ⅔ c shredded coconut

1 c walnuts, finely chopped

14 oz sweetened condensed milk (1 can)

⅜ c coconut flavored rum

1 tsp rum extract

In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

(Altered from allrecipes.com)

Fudge Azteca

1 c butter

4 oz unsweetened chocolate

1 c cocoa powder

2 lbs powdered sugar

1 ½ c black beans mashed 

2 tsp cinnamon
½ tsp cayenne

1 ½ T coffee

melt

butter and chocolate on stovetop or in microwave 

mix with remaining ingredients and stir until thoroughly mixed

spread in 9x13 pan, refrigerate until firm

Soup: Ashley
Champagne Peach Soup

serves 10


3 c frozen peaches

1 c fresh or canned peaches, peeled, pitted and sliced

1 c vanilla yogurt

1 T honey

 1T lemon juice

⅛ tsp ground cardamom

⅛ tsp ground cloves

¾ bottle dry champagne or sparkling apple juice



Blend all ingredients together until smooth. Garnish with chopped mint, diced peaches and a drizzle of honey. Drink the rest of the bottle of champagne.

Salad: Lovina
Who says cheese can't be dessert?

Mixed Greens with Goat Cheese Patty, Sweet Red Wine Vinegarette, Fresh Pomegranate, and Pastachio Brittle

2 lbs mixed salad greens
1 pomegranate, seeded
Pastachio Brittle (see recipe below)
12 oz goat cheese
1 ½ c panko bread crumbs
Olive oil
2 large eggs
salt
fresh cracked pepper
ground sage
½ tsp orange infused olive oil
2 tsp orange zest
3 shallots minced
1 c red wine (I used a good drinking cab)
4 T brown sugar
2 T orange juice
2 T pomegrate vinegar
sprig fresh rosemary

For the dressing:
Heat saucepan over medium heat with 1 T olive oil. Add diced shallot and saute until soft (2 mins). Add red wine, orange juice, brown sugar, orange zest, 2 tsp sage, sprig rosemary. Reduce heat to medium-low and allow to simmer for 20 minutes until reduced. Allow mixture to cool to room temperature, then whisk in 1/3 olive oil and pomegranate vinegar. Season to taste. Refridgerate dressing.

For the Goat Cheese Patties:
In a mixing bowl, combine goat cheese with 2 tsp ground sage, 1 tsp salt, 1 tsp pepper and orange infused olive oil. Form goat cheese into 1 in round balls and place on a plate. Flatten balls into 1/4 inch thick round patties, cover with plastic wrap and refrigerate until ready to fry. Heat 2 Tbs olive oil in skillet over medium heat. In a small bowl, whisk eggs with generous pinch of salt and pepper. In separate bowl, combine bread crumbs with 1 tsp sage, 1 tsp salt, 1 tsp pepper. Transfer chilled goat cheese patties into egg mixture then dip into bread crumb mixture, shaking off excess. Place patties in heated skillet. Fry until golden brown (approximately 4 minutes) then turn and repeat. Transfer browned patties to a plate lined with paper towel/bag. Serve immediately.

Serve warm goat cheese patties over a bed of greens tossed with moderate amount of dressing. Sprinkle with about a T of fresh pomegranate seeds and a few pieces of pastachio brittle.

Buttery Pistachio Brittle

Cooks Note - this recipe yields FAR more than you will use for the salad recipe, so give a few treats wrapped in some fun gift receptacles to your friends!! ;)
Brittle candy studded with pistachios is a twist on the traditional peanut brittle candy recipe.

2 c sugar
1 c light corn syrup
½ c water
1 c butter
2 c salted pistachio nuts
1 tsp baking soda

Combine sugar, corn syrup and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil (10 to 15 minutes). Add butter. Continue cooking, stirring occasionally, until candy thermometer reaches 280°F. or small amount of mixture dropped into ice water forms a pliable strand (35 to 40 minutes).

Stir in pistachios. Continue cooking, stirring constantly, until candy thermometer reaches 305°F. or small amount of mixture dropped into ice water forms a brittle strand (15 to 20 minutes).

Remove from heat; stir in baking soda. Pour mixture onto 2 buttered baking sheets; spread about 1/4 inch thick. Cool completely; break into pieces.

Cook's note to self....don't try to start shelling pastachio's at the same time you start heating the sugar or the mixture on the stove will get to temperature before you get the nuts in and your brittle will have a slightly burnt flavor which will require you to give your friends a disclaimer about the burnt brittle before they put pieces on their salad (LOL!!!!).

(from www.landolakes.com)

Side Dish: Colleen (absent)

Entree: Stacey
Berries and Buttermilk Puddings

1 tsp agar agar
1 c whole milk, divided
½ vanilla bean, split lengthwise
6 T sugar
1 c well-shaken buttermilk
¼ c dry red wine
¼ c water
3 T sugar
1 (3-inch) strip lemon zest
1 (3-inch) strip orange zest
1 Turkish or ½ California bay leaf
1 c quartered strawberries
2 c mixed berries

Sprinkle agar agar over ¼ c milk in a small bowl and let soften 1 minute.

Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining ¾ c milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add agar agar mixture to hot milk mixture, stirring until dissolved. Quick-chill in an ice bath, stirring occasionally until cold but not thickened about 5 minutes.

Bring wine, water, sugar, zests and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

Add strawberries and simmer 5 minutes. Discard zests and bay leaf.
Chill sauce, stirring occasionally until cold, about 1 hour.
Spoon sauce over puddings and top with remaining berries.

(From Gourmet, September 2009)

Dessert: Erin
Pumpkin Dump Cake

1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 c white sugar
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
2 tsp ground cinnamon
½ tsp salt
1 (18.25 ounce) package yellow cake mix
½ c butter, melted
1 c chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.

Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

(from allrecipes.com)

Wild Card: Sara
Apple-Cranberry Phyllo Tart

½ c (1 stick) unsalted butter, melted, plus more for baking sheet
4 sheets phyllo dough (each 12x17 in), thawed if frozen
2 tsp ground cinnamon
5 T pure maple syrup, plus more for serving
4-5 apples, such as Gala, Fuji or Pink Lad, cored, halved and cut into ¼-inch-thick wedges
1 ½ c fresh cranberries (5 oz)
2 T sugar
Unsweetened whipped cream for serving

Preheat oven to 400. Brush a baking sheet with butter. Lay 1 phyllo sheet on prepared baking sheet; brush with about 1 T butter and sprinkle with some cinnamon. Repeat layering with remaining phyllo sheet and more butter and remaining cinnamon. Bake until crisp and golden brown, about 10 minutes. Meanwhile, core and halve apples; cut into ¼-inch-thick wedges.

Remove phyllo from oven; brush top gently with 2 T maple syrup. Place a row of apple wedges along one short side with rounded edges facing out. Make a second row of apples next to the first row, overlapping the rows slightly and staggering the wedges so that the rounded edges of the second row fall between the rounded edges of the first row. Cut wedges as needed to fill gaps at ends of each row. Scatter cranberries over top. Drizzle with remaining butter and 3T maple syrup; sprinkle with sugar.

Bake until apples are just tender (they should offer a little resistance when pierced with the tip of a sharp knife) and cranberries have softened, about 25 minutes. Transfer sheet to a wire rack to cool slightly.

Cut tart into squares. Drizzle with maple syrup and serve warm with whipped cream on the side.

(From Martha Stewart holiday sweets 2009)

Plus toothbrushes, toothpaste and floss for all!



Lottery: Mariah