Cuisine of the Deep South - July 2012

Diva: Hallie

 

Drinks: Erin
Summer Shandy

pink lemonade
bud light
vodka

 

Appetizer: Ashley
Cornbread cups with Spicy Crab or BBQ chicken

Make 2 batches of cornbread in a mini muffin pan.  Use just the tops upside down. 

Spicy Crab mixture:
2 cans lump crabmeat, drained
½ c sour cream
½ T of chili oil
2 tsp chipotle powder
salt to taste
cayenne for garnish

BBQ chicken mixture:
shredded chicken mixed with bbq sauce to taste. Topped with chopped sweet pickles


Salad: Lovina
Southern BELT (bacon, egg, lettuce, and tomato)

Mixed greens
Hard boiled eggs
Crumbled bacon
Tomato wedges
Fresh tarragon

Balsamic vinaigrette:
¼ c minced shallot
¾ c olive oil
¼ c chopped fresh parsley
½ c balsamic vinegar
2 tsp honey
1 tsp salt
1 tsp ground pepper


Soup: Mary Ellen
Chilled Watermelon Soup

One ripe, seedless watermelon
4 T lime juice (or to taste)
Fresh mint
8 T apple sauce or apple juice (or to taste)
Ground ginger (a couple shakes)
Honey (optional, if more sweetness is needed)
Plain yogurt

Blend first 5 ingredients in food processor or blender. Chill for at least one hour. Serve with plain yogurt and fresh mint. 


Entree: Hallie
Tender Pork Spare Ribs

1 c brown sugar
½  c Old Bay seasoning
2 T Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 c beer
3 cloves garlic, minced
1 T honey
3 T Worcestershire sauce
1 T prepared brown mustard

Mix the brown sugar, Old Bay seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Let the ribs rest at least 15 minutes before cutting them up.
adapted from allrecipes.com

New Orleans Shrimp Boil

Boil 4 lbs of shrimp with a packet of Zatarains New Orleans seafood boil spices and one lemon cut into quarters.
Done.


Side Dish: Aven
Roasted Red Pepper Grits

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Roast and peel bell peppers. Finely chop onion.
In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

adapted from epicuious.com


Dessert: Stacey
Old Fashioned Root Beer Float Cake

Cake:
1 c butter
2 c sugar
3 c flour
1 ½ T baking powder
½ tsp salt
3 ½ tsp water
4 eggs
1 T root beer extract
1 tsp vanilla extract
1 c milk

Vanilla Frosting:
7 ½ c powdered sugar
2 ½ c butter
3 to 5 T heavy cream
3 tsp vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
      
Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
      
To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes. Apply a second layer of frosting to finish off the cake, swirling the frosting a bit.

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

Birthday Divas - November 2009

Diva: Erin
To celebrate Erin's birthday and the start of the 5th year of Dining Divas of the Palouse!

Drinks: Stacey
Cava sparkling wine

Raspberry Frapé
Add Sprite to raspberry sherbet and mix well.

Appetizer: Mariah
Deviled Eggs

Set eggs flat in pot, bring to rapid boil remove from heat and cover for 12-17 minutes, prep eggs for the devilish deliciousness === slice, mash and mix.

Mix cooked egg yokes light canola oil mayo and Dijon to taste and until nice and creamy -- add three pinches of white pepper and a few dashes of black pepper. After filling the egg whites with the yummy filling, sprinkle paprika atop the eggs and devour!

Soup: Tamara
Birthday Soup - based on the book Little Bear by Else Holmelund Minarik

2 onions, chopped
3 T olive oil
2 zucchini, sliced thin
4 carrots, roughly chopped
6-8 red potatoes, peeled and chopped
64 oz of vegetable broth
2 15 oz cans of white beans
1 bag of frozen green beans or peas
1 28 oz can of diced tomatoes with juice

In a large stock pot, cook onions on low-medium heat until soft but not brown. Add zucchini, potatoes, carrots and broth. Bring to a boil and simmer covered for 1-2 hours.
Add beans, peas and tomatoes and cook for another half hour. Season to taste.

(You can also put shredded cabbage in it before simmering for 2 hours - i recommend green cabbage. The purple turns it really dark.)

Salad: Aven
Mediterranean Layered Party Salad

2 cucumbers -- seeded and chopped
½ tsp salt
1 c sour cream
1 c yogurt
2 large cloves garlic -- minced
3 c spinach -- washed and stemmed
2 c garbanzo beans -- drained
1 tsp dried oregano
2 T lemon juice
1 c roasted red peppers -- chopped
sundried tomatoes
½ c chopped basil
1 ½ c artichoke hearts -- prepared artichoke hearts, chopped
1/8 tsp crushed red pepper
1 c kalamata olives
Freshly ground pepper
¼ small red onion -- thinly sliced
4 oz. crumbled feta cheese


Place chopped cucumbers in a strainer, sprinkle with salt and place over a bowl to drain. Transfer to another bowl and stir in the sour cream, yogurt, garlic, salt and pepper. Set aside.

Fill the bottom of the serving bowl with the spinach. Spoon garbanzo beans on top and sprinkle with lemon juice and oregano. Layer roasted peppers and sundried tomatoes. Sprinkle chopped basil over tomatoes. Follow with artichoke hearts, crushed red pepper and olives. Spread the cucumber/sour cream mixture to cover the top.

Chill, covered, for at least 3 hours (or overnight).

When ready to serve, garnish the top with red onion, tomatoes and feta cheese.

(Aven decorated the salad to look like a birthday cake, cucumber/red pepper candles and all! Truly the most beautiful Diva salad ever!)

(Modified from grouprecipes.com)

Side Dish: Ashley
Phyllo Squash Presents



roast a medium winter squash (I used kabosha) and 1 russet potato at 400 for about an hour.


In the mean time, saute:

1 carrot diced

½ parsnip, diced

1 c onion, diced

1 rib celery, diced

1 garlic clove, crushed

1 T fresh sage, minced


When vegetables are soft, add about 2 cups of vegetable broth. Simmer to reduce slightly. Carefully pour into a blender and puree until smooth.


In a large bowl, mash the squash and potato. Add the vegetable puree and season with salt and pepper to taste.


Lightly grease a muffin tin. Preheat oven to 350. Take 4 sheets of fillo dough. Cut into squares large enough to put in a muffin cup with a hangover large enough to be pinched shut and have a decorative "pouf". Put the dough square in the cups and fill 1/3 with squash mixture. Pinch closed and bake for about 15 minutes or until golden brown.

Entree: Lovina
Chicken Mole Poblano

2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
¼ c golden raisins
¼ c whole almonds
¼ c sesame seeds
1 T whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 T dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 T extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces (Quorn Chikin’ Cutlets for the veggie option)
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 T extra-virgin olive oil
2 c chicken stock (vegetable stock for the veggie option)
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving

For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

(From Tyler Florence, foodnetwork.com)

Dessert: Tiffany (sub for Colleen)
Dulce de Leche Ice Cream Sundaes

Chocolate Sauce
1 ½ c whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Streusel
½ c all purpose flour
¼ c sugar
3 T unsalted butter, room temperature
1/8 tsp salt

Blondies
6 T (¾ stick) unsalted butter, room temperature
½ c sugar
¼ c (packed) dark brown sugar
1 large egg
¼ tsp vanilla extract
¾ c all purpose flour
¼ tsp baking soda
1/8 tsp salt
½ c semisweet chocolate chips
2 pints dulce de leche ice cream

Chocolate Sauce: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.

Streusel: Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with
fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.

Blondies: Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using
electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla.

Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips.
Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.

Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

Wild Card: Sara
Chicken Pinata!

Lottery: Bonnie

Under Construction - August 2008

Diva: Aven

Drinks: Sara
Power Screwdriver

2 oz vodka
2 ½ oz O J
1 oz coke

serve on ice

California Screwdriver--(Flathead)

2 oz vodka
1 ½ oz Grand Marnier
2 ½ oz Club Soda
2 ½ oz OJ
Serve over Ice

Italian Screwdriver--(Philips)
1 ½ oz Vodka
3 oz OJ
2 oz Grapefruit Juice
Splash of Ginger ale
Serve over ice

For Non-alcoholic versions, simply omit alcohol.

Appetizer: Ashley
Frittata with chorizo, mushrooms and goat cheese

1 tablespoon olive oil
2 chorizo sausage links, large diced
1 c chopped red onion
1 clove garlic, minced
1 ½ c chopped fresh wild mushrooms

9 large eggs
¼ c cold water
¾ tsp salt
1/8 tsp ground black pepper
4 oz goat cheese, crumbled
¼ c plus 2 T chopped fresh thyme

Heat olive oil in large nonstick broilerproof skillet over medium heat. Add chorizo and onion and sauté until onion begins to soften, about 7-8 minutes. Add garlic; continue cooking for 2-3 minutes being careful not to burn garlic. In a small skillet, lightly saute mushrooms in your choice of butter or oil or both (I use ½ and ½).

Preheat broiler. Whisk eggs, ¼ cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with chorizo mixture. Stir 1 minute. Add ½ cup chopped thyme; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes. Sprinkle mushrooms on top and gently push into the top layer of the eggs. Sprinkle goat cheese on top.

Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped thyme. Cut frittata into wedges and serve.

Salad: Brenda (Sub for Colleen)
Salad Bar

Lay out an assortment of greens, veggies and toppings, including blue cheese crumbles and few dressings. Allow each Diva to construct their perfect salad.

Balsamic Vinaigrette

Chop up two cloves of garlic.
Place garlic in jar
Cover with olive oil (oil to vinegar ratio is about 2:1)
Add twice as much balsamic vinegar
Add pepper, white pepper, salt, celery salt, cumin, and oregano
SHAKE it up!
That's it. Otherwise any veggies that you like to add to your greens with some bleu cheese crumbles to top it off is great.

Zesty Creamy Salad Top

2 heaping T mayo or nayonaise
4 T lemon juice
1 T cumin
1 tsp white pepper

add more of each to taste

Soup: Lovina
Cheese Tortellini Soup with Ground Turkey Meatball’s
(a hearty workman’s soup)

For soup:

3 chopped carrots
3 stalks chopped celery (with leaves)
1 large onion chopped
2 tsp fresh thyme
2 T. olive oil
8 c. water
8 tsp vegetable bouillon or substitute water and bouillon with vegetable broth
salt and pepper to taste
24 oz bag frozen cheese tortellini

For meatballs:

1 ½ lbs ground turkey
2 slices whole wheat bread crumbs
2 eggs
1 tsp salt
1 tsp pepper
1 tsp garlic powder
parsley pesto (see below)
2 T canola oil
Parsley pesto

½ cup torn Italian parsley
½ cup pine nuts
1 T. olive oil
½ tsp salt
½ tsp pepper

Garnish:
Freshly shredded Parmesan cheese
Fresh chopped parsley

In large Dutch oven, heat olive oil and add celery, carrots, and onion. Sauté over medium heat until the onion softens. Add fresh thyme and sauté for 2 minutes. Add water and bouillon (or vegetable broth) and salt and pepper. Bring to boil. Add cheese tortellini and boil until the tortellini float to top.

In the meantime, prepare the meatballs. Preheat oven to 375. In a large mixing bowl, blend together ground meat, bread crumbs, eggs, salt and pepper, and parsley pesto, using hands to mix. Heat a skillet with 2 T canola oil. Using a teaspoon, portion out meatballs about 1 inch in diameter using hands to form. Place meatballs into heated skillet and cook until browned. Turn meatballs over. After they are browned on both sides, remove from skillet and drain on paper bag or towels. Once all the meatballs have been drained after cooking, place them in a shallow baking pan and place in heated oven for 10-15 minutes to cook through.

Place soup in bowls. Top with meatballs, and garnish. Serve immediately. Serves 8-10.


Side Dish: Stacey
Asparagus, Peas and Basil

¼ c finely chopped shallots
3 T butter
2 lbs. asparagus, trimmed and cut into 1-inch pieces
10 oz. package frozen peas, thawed
1 tsp salt
¾ c fresh basil leaves, torn

Cook shallots in butter over medium heat until tender (about 4 mins.). Stir in asparagus, peas, salt, 1/2 t. pepper, then cover and cook over medium heat for 8 minutes. Remove from heat, stir in basil and season with more salt and pepper to taste. Enjoy!!

Entrée: Erin
Panini Bar

Extra virgin olive oil
Prosciutto, thinly sliced
thinly sliced whole-milk mozzarella cheese and/or smoked mozzarella cheese (I love the smoked mozz!)
tomato slices
fresh basil leaves
Moscow Co-op salted French bread (yummy!)
Black olives, sliced
Fresh spinach
Brie
Roasted red bell peppers
Salt and Pepper, optional
Whatever other ingredients you can think of!


Spritz the bread sides that will be touching panini grill with olive oil. Layer prosciutto, mozzarella, tomatoes, and basil (and/or other toppings of your choice) over bottom of bread. Sprinkle with salt and pepper, if desired. Place other bread slice on top.

Prepare grill (medium heat or just plug in). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact, about 5 minutes per grilling session.

Dessert: Bonnie
Flat Tire Ice Cream Sandwiches

Betty Crocker oatmeal cookies
Breyers Ice Cream

Sandwich ice cream between two cookies and serve!

WildCard: Mariah
Note Books in honor of the concept De-construct, Reconstruct, Create and Inspire!!

Lottery: Tamara

Breakfast at Tiffany’s - May 2006

Diva: Tiffany

Drinks: Lovina
Champagne Lemon Granita

Best for a late afternoon brunch.

4 scoops lemon sorbet
2 oz. citrus vodka
2 oz. Champagne or sparkling wine
2 sprigs fresh mint

On low speed, blend sorbet pouring vodka steadily bit by bit. Add Champagne or sparkling wine. Serve in chilled glasses and garnish with mint.

Mariah
Poinsettias

One part Extra Dry Champagne
One Part Delicious Cranberry Juice

Appetizer: Erin
Fruit Dip

1 Jar Marshmallow Cream
8 oz cream cheese
1 tsp ginger
1 tsp grated orange rind

Beat with mixer

Use fresh pineapple, strawberries, mandarin oranges, apple, banana (may want to use lemon juice on apple and bananas)

Salad: Tamara
Strawberry-Belgian Endive Salad

2 large Belgian endives
2 c sliced strawberries
½ c sliced kiwifruit
¼ c paper-thin slices red onions
2 T fresh lemon juice
1 ½ tsp honey
1/8 tsp salt
pinch ground nutmeg

Slice the endives, widthwise, into ¼-inch thick semicircles. Toss in a large bowl with the strawberries, kiwi and red onion.

In a small bowl, stir together the lemon juice, oil, honey salt and nutmeg. Pour the dressing over the salad and toss to combine.

Soup: Michelle
Peach Yogurt Soup

2 16-oz containers of plain Brown Cow yogurt
½ c honey
1 t cinnamon
1 t nutmeg
1 qt jar canned peaches

Mix all the ingredients together

Side Dish: Sara
Breakfast Potatoes with Rosemary and Mushrooms

6 large red potatoes, diced
8 large button mushrooms, quartered
5 cloves garlic, minced
¼ white onion
4 sprigs fresh rosemary
¼ c balsamic vinegar
¼ c vegetable oil
2 T butter
salt and pepper to taste

Soak rosemary and garlic in balsamic vinegar for 20 minutes to infuse flavors.
Heat oil in large frying pan or wok. (I used my new birthday wok!!)
Add onions until cooked.
Slowly add potatoes stirring frequently.
In another pan, sauté mushrooms in butter, when cooked, add to potato mixture
I wanted my dish to have some crisp so I popped it in the broiler for a few minutes and flipped them a couple of times before serving.

Entree: Stacey
Quiche Lorraine

1 single-crust pie pastry
6 slices of bacon
1 medium onion, sliced
3 beaten eggs
1 ½ c milk
¼ tsp salt
dash nutmeg
1 ½ c shredded Swiss cheese
1 T flour

Line unpricked pastry shell with a double-layer of foil. Bake at 450 for 8 minutes. Remove foil and bake 4 minutes. Remove from oven and lower temp to 325. Cook bacon in skillet till crisp. Reserve 2 T drippings, crumble bacon and set aside. Cook onion in reserved drippings till tender, not brown. In a small bowl stir together eggs and spices. Add bacon and onion. Toss cheese with flour, then add to egg mixture. Pour egg mixture into pastry shell. Bake at 325 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Dessert: Nicole
Fruit Tartlettes

Crust:
1 ¼ c all-purpose flour
¼ c sugar
½ c cold butter
2 beaten egg yolks
1 T chilled water

In a food processor, place the steel blade in the work bowl. Add flour, sugar, and butter. Process with on/off turns till pieces are the size of small peas. Stir together egg yolks and water. With machine running, quickly add liquid through the feed tube. Stop machine as soon as all liquid is added. Process with 2 more on/off turns. Remove dough and shape into a ball.
For easier handling, cover dough with plastic wrap and chill for 30-60 minutes.

Divide the dough into 12 equal balls. Roll each ball into a 4-inch circle to line the cups of a muffin pan. Bake them for about 12 minutes.

Filling:
1 (1.3 ounce) envelope whipped topping mix
½ c cold milk
1 tsp vanilla extract
1 (8 ounce) package cream cheese, softened
½ c confectioners' sugar
Assorted fruit

In a small mixing bowl, beat the topping mix, milk and vanilla on low speed until blended. Beat on high until soft peaks form, about 4 minutes. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping mixture. Spoon into tart shells; top with fruit. Refrigerate leftovers.

WildCard: Ashley
Tiffany boxes (pound cake with hazelnut filling and fondant)

Pound Cake:
2 c sifted cake flour (not self-rising; sift before measuring)
1 tsp baking powder
½ tsp salt
1 c granulated sugar
1 T grated orange zest
1 tsp grated lemon zest
2 sticks (½ pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
½ tsp pure vanilla extract

Preheat oven to 325°F with rack in middle. Butter an 8 ½- by 4 ½-inch loaf pan. Sift together flour, baking powder, and salt. Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes. Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat vanilla. At low speed, mix in flour mixture until just incorporated. Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 ¼ hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

Chocolate Hazelnut filling is Nutella.
Cut pound cake into squares the size of the desired box. Use two squares per box. Spread Nutella in between pound cake squares. Coat entire cake lightly with Nutella. Cover cake with blue fondant. Make bows with white fondant.

Lottery: Mariah