Appetizers - September 2012

Diva: Colleen


Stacey
Jalapeno Popper Dip

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

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


Tiffany
Artichokes

artichokes
mayo
soy sauce
lemon juice

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

Colleen
Garden Vegetable Salsa

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

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

Aven
Lemony White Chocolate Mini Cheesecakes

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

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

With a Splash of . . . - August 2011

Diva:  Colleen

Drinks:  Lovina

Lemon Splash 


1 oz Effen vodka :)

1 oz triple sec 

1 oz amaretto 

juice of 1/4 lemon 

3 oz soda water

Mix together the liquors and fresh squeezed lemon juice. Pour over ice and top with soda water. Get your effen splash on!

(modified from drinkmixer.com)

Mango nectar spritzer

 

6 oz mango nectar 

splash of soda 

garnish with a wedge of fresh peach

Appetizer:  Mariah
Peach Relish with a Splash of citrus Vinaigrette

8 Peaches chopped
1.5 inches of fresh ginger peeled and grated
1 Purple pepper diced
One hand full of fresh basil chopped
3 Greens onions diced
1 Garlic Scape diced

For vinaigrette, mix lime juice, honey, salt, pepper and fresh garlic to taste.

Sauté ginger in a splash of olive oil for 3 minutes until, add half the chopped peaches and purple pepper and sauté for another 4 to 5 minutes over medium high. Remove from heat place in a bowl and add remaining ingredients, then pour the vinaigrette over the relish and stir gently. Serve over toasted sourdough baguette.

Salad:  Ashley
Greens with cherry tomatoes, basil, marinated artichoke hearts and a splash of mozzarella cream

Mixed greens

chopped fresh basil
 

chopped marinated artichoke hearts 

whole heirloom cherry tomatoes
  

1 tub of fresh mozzarella



To make the mozzarella cream:
  In a food processor, puree fresh mozzarella, about 2 T of the liquid whey, and 2-3 T of the oil from the marinated artichokes.  Process until smooth.  Add more oil until the cream becomes smooth and loose and the desired consistency.

  

To make the salad:
Place greens on the plate.  Top with about 2 tsp shopped fresh basil, ¼ c (or desired amt) of chopped marinated artichokes, about 4 tomatoes, and a splash of the mozzarella cream.

Side Dish:  Sara
Jalapeño Wild-Rice Cakes

¾ c water
⅓ c wild rice
½ tsp salt, divided
1 T all-purpose flour
½ tsp baking powder
1 egg
1 jalapeño pepper,* finely chopped
2 T minced onion
1 T freshly grated ginger or 2 teaspoons ground ginger
2 T vegetable or olive oil

Combine water, rice and 1/4 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat; cover and simmer 40 to 45 minutes or until rice is tender. Drain rice, if necessary; place in medium bowl. Add flour, baking powder and remaining 1/4 teaspoon salt; mix until blended.

Whisk egg, jalapeño pepper, onion and ginger together in small bowl. Pour egg mixture over rice; mix until well blended.

Heat oil in large nonstick skillet over medium heat. Spoon 2 tablespoons rice mixture into pan and shape into 3-inch cake. Cook, 4 cakes at a time, 3 minutes on each side or until golden brown. Transfer to paper towels. Serve immediately or refrigerate rice cakes for up to 24 hours.

(From recipes.howstuffworks.com)

Entrée:  Erin
Baltimore Crab cakes with Spicy Avocado Sauce



For sauce

½ ripe medium California avocado, pitted and peeled
1 T low-fat mayonnaise
1 T fresh lime juice
¼ tsp salt
¼ tsp sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
¼ c fat-free (skim) milk

For crab cakes
    
¼ c mayonnaise
2 scallions, thinly sliced  (didn't use these, just used chives)
1 large egg, lightly beaten
1 T Dijon mustard
2 tsp fresh lemon juice plus wedges for garnish
1 ½ tsp Old Bay Seasoning
½ jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 ¼ c panko (Japanese breadcrumbs), divided (I used Ritz crackers, finely crushed)
1 T thinly sliced chives
¼ tsp kosher salt
⅛ tsp freshly ground black pepper
1 head Bibb lettuce  (thought this sounded awesome, but didn't do it)
2 T vegetable oil

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.  


 Heat oil in a large skillet over medium heat. Place remaining ½ cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

(From epicurious.com)

Dessert:  Aven
Classic Chocolate Whoopie Pies

1 ⅔ c all-purpose flour


⅔ c unsweetened cocoa powder


1½ tsp baking soda 


½ tsp salt


4 T unsalted butter, at room temp

4 T vegetable shortening

1 c (packed) dark-brown sugar

1 large egg

1 tsp vanilla extract

1¼ c milk


Marshmallow filling*

1½ c Marshmallow Fluff


1¼ c coconut oil


1 c confectioners’ sugar


1 T vanilla extract


Position rack in center of oven; preheat to 375ºF. Line two baking sheets with parchment paper. 

Sift together flour, cocoa powder, baking soda, and salt on a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium; beat for 3 minutes. Add egg and vanilla; beat 2 more minutes. 


Add half of flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour mixture and milk. 


Using a spoon, drop batter 1 Tbsp at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently. Remove from oven; let pies cool on sheet for 5 minutes; transfer to a rack to finish cooling. 


To make filling: Beat Fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium; beat until fluffy.

Sandwich filling between the flat sides of two pies; repeat.

* I  divided the filling up to make three flavors; mocha (added cocoa powder and coffee), raspberry (added raspberries and chambord), and vanilla (didn't add anything).

(Adapted from dashrecipes.com)

Amuse Bouche - March 2011

Diva:  Tamara

Drinks:  Emily (Sub for Ashley)

Jalapeno Cucumber Margaritas

8 ⅛-inch slices of jalapeno


8 ⅛-inch slices of cucumber


¼ c sugar

8 oz. Cointreau or orange juice
 

10 oz. Milagro Silver tequila


Juice from 2 limes

4 lime wedges


Large ice cubes

Kosher salt



Using a mortar and pestle, grind 4 slices jalapeño, 4 slices cucumber into ¼ cup sugar. Pour mixture into a shaker.  Add tequila, Cointreau and lime juice.  Fill shaker with ice and shake heavily. Serve in cucumber cups, rims salted.

Appetizer:  Erin

Stuffed Mushrooms


½ c Italian-style dried bread crumbs
½ c grated Pecorino Romano
2 garlic cloves, peeled and minced
2 T chopped fresh Italian parsley leaves
1 T chopped fresh mint leaves
Salt and freshly ground black pepper
⅓ c extra-virgin olive oil
28 large (2 ½-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F. 

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. 

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom and arrange on the baking sheet, cavity side up.  Drizzle oil over the filling in each mushroom.  Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.  Serve.  

(From Giada De Laurentiis, foodnetwork.com)


Soup:  Sara

Roasted Basil Tomato Soup with Grilled Cheese Bites

3 pounds ripe plum tomatoes, cut in half lengthwise
¼ c plus 2 T good olive oil
1 T kosher salt
1 ½ tsp freshly ground black pepper
2 c chopped yellow onions (2 onions)
6 garlic cloves, minced
2 T unsalted butter
¼ tsp crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 c fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart water

Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

(From the Barefoot Contessa, foodnetwork.com)

Salad:  Aven

Endive Amuse-Bouche over Green Salad with Honey Mustard Dressing



3 endives


1 pear


¼ lb gjetost cheese

⅓ c crystallized ginger

¼ c coarse bread crumbs

¼ c cranberry reduction (2 c cranberry juice, ½ c balsamic vinegar and 2 T sugar, simmered until syrupy)



Cut thin slices of pear, gjetost and ginger.  Trim ends off endive leaves and layer each leaf with a slice of cheese, a slice of pear, and a few slices of ginger.  Drizzle with cranberry reduction and sprinkle with bread crumbs.  Makes 10-12 

For each serving place one endive leaf over a salad of mixed greens, dried cranberries and red onions (I marinated the onions overnight in vinegar and cranberry juice).  Drizzle endive and salad with honey mustard vinaigrette.



Honey Mustard Dressing

⅓ c white balsamic vinegar

⅓ c olive oil


2 T honey


2 T stoneground mustard


1 tsp mustard seed
salt and white pepper to taste

Side Dish:  Colleen

Sweet potato polenta cakes with chipotle yogurt sauce

Polenta:

olive oil to sauté

5 cloves garlic minced


2 c course polenta


4 c water


⅔ c heavy cream


1 c mashed sweet potato



I use a multi-cooker to make my polenta.  I use the "brown" setting to sauté the garlic then add the water and polenta.  Stir and set on the rice setting.  When finished cooking, stir in mashed sweet potato and heavy cream.  Season with salt and pepper and push into a baking pan in a flat layer to cool.  You can make the cakes as thick as you'd like.  When cool, cut to size and crisp edges in a pan on each side.  I used an electric griddle with a thin coating of olive oil.  Would also be delicious cooked on a grill outdoors!



Chipotle yogurt sauce:


1 c greek yogurt


3 tsp pureed chipotle in adobo sauce



mix and salt to taste.

To serve, warm polenta cakes, smear with additional sweet potato if any is left from cooking, place an avocado slice and top with yogurt sauce.  Would be best if served fresh from the griddle after crisping but can also be warmed in the oven prior to serving. 

Entrée:  Mariah
Tempeh Club Sandwiches

3 cloves garlic sliced
5 slices fresh ginger (about ⅛ inch thick)
½ c water
1 T brown rice vinegar
1 T mirin
1 T soy sauce
1 (8oz) package tempeh (cut in half, then bisect each half in half)
1 T coconut oil
8 slices whole grain bread

Add any garish that you love!  Try grated raw beets they are divine!  Also try the Lentil Dijon Spread on these yummy sandwiches for a little extra protein kick!

Combine garlic, ginger, water, vinegar, mirin and soy in a glass container with that lid, add tempeh and refrigerate for at least 4 hours.  Heat Oil in skillet to medium hot, brown the tempeh on each side for about a minute or so until warm throughout.  Sever on bread with your favorite garnish.

Lentil Dijon Spread

2 T walnuts
1 c cooked lentils
4 mushrooms sliced
2 scallions, sliced
1 T whole grain mustard
1 tsp soy sauce
½ tsp pepper
water

Finely grind or chop walnuts -- place all ingredients into food processor and blend until smooth -- add water for desired consistency.  This spread will last in the refrigerator for several days.

(From Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair)

Dessert:  Kirsten (sub for Lovina)
Almond Cake



¾ c sugar


⅓ c plus 

1 T almond paste

1 c flour


1½ tsp baking powder


½ tsp coarse salt


1 c butter (room temp)


½ tsp vanilla  


3 large eggs


⅓ c boysenberry jam


powdered sugar


lightly sweetened whipped cream


parchment paper (or brown paper bag) cut to size of pan bottom



Preheat over to 350 degrees. Butter 8-inch round pan, line with paper, butter paper. Blend sugar and almond paste in processor until finely ground. Combine flour, baking powder and salt in medium bowl. Using electric mixer beat almond paste, butter, and vanilla in large bowl about 3 minutes. Add eggs one at a time. Fold in dry ingredients. Transfer to pan, bake 40 minutes w/o opening oven. Rotate pan; bake until gold about 8 min more. Cool in pan 10 minutes. Run knife around pan sides. Invert cake, remove paper, cool. Using a long serrated knife cut cake in half horizontally. Put bottom on plate, spread jam over cut surface. Place top back on, cut side down. Use screen or strainer to dust cake with powdered sugar.

(From Bon Appetit)