Breast Cancer Awareness - October 2009

Diva: Ashley

Drinks: Lovina
Boob Grabbers (modified from recipe on drinkmixer.com)

Johnny Walker Red Label Whiskey
Bailey's Irish Cream

Mix 1 part Johnny Walker Red Label Whiskey to 2/3 part Bailey's Irish Cream.
Pour over ice and serve.

Pinkies (non-alcoholic)

Pink Lemonade
Acai Berry Sparkling Water

Mix together equal parts of pink lemonade and flavored sparkling water.
Serve over ice in a tumbler.

Appetizer: Bonnie
Cranberry Chipotle Chutney

1 chipotle in adobo sauce

2 10 pkg frozen cranberries

1 ½ c sugar

5 T lemon juice and zest

3 cloves garlic, crushed

½ tsp cinnamon

½ tsp cumin

½ tsp cardamom


Put 1st 4 ingredients in a pot and cook over med-low heat until cranberries pop, stiring occasionally. Add last 4 ingredients and simmer until sauce thickens stirring often.

Use submersion blender lightly just to break up chipotle and few cranberries.

Room temp goat cheese with truffle oil to taste.
Mix and spread on cracker. Top with chutney

(Modified from Bon appetit Nov 09)

Soup: Mary Ellen (sub for Erin)
North African Chickpea And Kale Soup

1 large onion, chopped
2 carrots, sliced or diced
4 cloves garlic, minced or pressed
1 ½ tsp ground cumin
½ tsp paprika
1/8-1/4 tsp chilli powder or cayenne
1/4 tsp allspice
½ tsp ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 c cooked chickpeas (or 2 cans, drained and rinsed)
8 c vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (at least 8 cups)
about 2 c water
salt to taste

Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes).

Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute.
Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.

Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.

(From Susan Voisin at FatFreeVegan)


Salad: Brenda (sub for Mariah)
Edamame Salad

1 lb frozen shelled edamame (soy beans)
3 c frozen petite corn kernels
1 chopped red bell pepper
¾ c sliced green onion
½ c chopped red onion
¼ c chopped fresh Italian parsley
2 T chopped fresh oregano or marjoram or basil
***I used 1 tsp of dried oregano and it turned out fine

Dressing:
1/3 c lemon juice
2 T Dijon mustard
2 T olive oil
¾ tsp salt
¾ tsp black pepper

Prepare Edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.

Combine Edamame, corn, red pepper, green onion, red onion, parsley and oregano.
In a large bowl whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

(from recipezaar.com)

Side Dish: Tamara (absent)

Entree: Aven
Pink Maple Ginger Pressed Chicken & Tofu

Press tofu, cut into 1/2" slabs, pour 2-3 Tbsp of pomegranate juice over tofu and let soak for 10 minutes

Fillet chicken breasts and cover in pomegranate juice

1/4 c maple syrup
1 T soy sauce
1 T pomegranate juice
1 tsp grated fresh ginger
1/8 tsp cayenne pepper

combine ingredients and use as marinade for chicken
add 1 Tbsp soy sauce and use as marinade for tofu

Pound chicken between two pieces of wax paper.

Add a little oil to skillet on med-high and cook tofu/chicken until brown (~4 min), then flip and cook a few more minutes until done. Remove from skillet and add marinade to pan. Cook glaze until slightly thickened. Add meat back to pan and coat with glaze.

Garnish with pomegranate seeds

Turns out the pomemgranate juice did not make anything pink so feel free to leave it out.

(Modified from a recipe from America's Test Kitchen)

Dessert: Sara
Chocolate Brownie Cupcakes with Raspberry Chambord Buttercream Frosting

Vegetable oil cooking spray
3 c all-purpose flour
1 ½ tsp baking powder
1 ½ tsp coarse salt
15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 c sugar
6 large eggs, room temperature
1 T pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.

Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

Frosting:

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
½ tsp Raspberry Extract
1 tsp Chambord
3-4 Drops Red Food Coloring

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add Raspberry extract, red food coloring and Chambord, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

(From foodbuzz.com adapted from Martha Stewart)

Think Pink Cupcakes

2 ¼ c all purpose flour

1 1/3 c sugar

3 teaspoons baking powder

½ tsp salt

½ c shortening

2 large eggs
1 c milk

1 tsp vanilla

Preheat oven to 350 degrees. Line your cupcake pans with your choice of paper wrappers or liners

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Next, add shortening, milk, and vanilla. Beat the mixture for one minute on medium speed and scrape side of bowl with a spatula often.

Next, add eggs to the cupcake mixture. Beat for one minute on medium speed and scrape the bowl again. Beat on high speed for 1 minute 30 seconds until the cupcake batter is well mixed.
Spoon cupcake batter or put into pastry bag and pipe into your paper liners until about 2/3 full. Try to keep all the liners filled evenly.

Bake the cupcakes for 20 to 25 minutes until the tops are golden brown, or until toothpick inserted in center comes out clean without crumbs attached.

(From Weddingcupcakes.org)

Mascarpone Buttercream Frosting

1 container of fresh Mascarpone Cheese
1 stick salted butter
2 tsp vanilla
2 tsp lemon juice
1 ¼ cup powdered sugar

Combine Mascarpone Cheese and butter in a mixing bowl. Beat cheese and butter until light and creamy. Add vanilla and then lemon juice. Add powdered sugar and continue beating until smooth. Once frosting is prepared, pipe onto completely cooled cupcakes.

(From the-cupcakery-blog.blogspotcom)

Raspberry Chambord Buttercream Frosting

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
½ tsp Raspberry Extract
1 tsp Chambord
3-4 Drops Red Food Coloring

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add Raspberry extract, red food coloring and Chambord, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

(From foodbuzz.com adapted from Martha Stewart)

Wild Card: Colleen
Berry Muffins



As wild card in the past I have typically contributed something that was non-food related. Knowing that we always have plenty of food at divas, I thought it would be fun to send everyone home with a breakfast item for the next day. Berries, flax, and citrus zest are said to be helpful in preventing cancer. I thought a mixture of berries would be fun so instead of using all blue, I added the raspberries.

1 ¾ c of all-purpose flour
1 c whole wheat flour
¼ c ground flax seed
1 T baking powder
½ tsp baking soda
½ tsp salt
10 T salted butter (1 1/4 stick), softened
1 c sugar
2 large eggs
1 ½ c plain yogurt
1 ¼ tsp orange zest
1 c blueberries
½ c raspberries

Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

Whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.



Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

Fold in the berries. The berries I used were still mostly frozen but were separated. 

Use a standard 12-muffin muffin pan. Put in muffin cups. Distribute the muffin dough equally among the cups.

Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.



This recipe made about 18 muffins and I filled the cups almost up to the top. The mix was much thicker than I thought it would be, but they turned out relatively well.



(Modified from elise.com)

Lottery: Stacey

Our first catering event - Sara's Baby Shower

Soba Noodle Salad with Cucumber and Mango

¼ c sugar
¾ tsp salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 T fresh lime juice
1 T oriental sesame oil
1 ½ tsp grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 c chopped fresh basil
1 c chopped fresh mint
1 c chopped toasted salted peanuts
Lime wedges

Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Hulya’s Turkish Potato Salad

1 kg of medium size new potatoes
1 red onion (sliced crescent shaped)
6 spring onions (chopped)
one bunch of dill, fresh mint and parsley (chopped)
8 dill pickles (sliced)
1/3 c of black kalamata olives

for dressing:
½ c of olive oil
½ c of apple cider vinegar
1 tsp of salt
½ tsp of pepper
½ tsp of hot red pepper flakes

Boil the potatoes till soft but not mushy. Peel and chop into cubes. Add all the other ingredients. Mix the dressing in a small jar and pour over the salad. Toss and let wait for an hour or so before serving.

Kale Chips

Cut or rip kale into large chip size pieces (they will shrink as they bake). In a large bowl toss with a little olive oil and salt (and any spices to taste). Arrange kale on baking sheets, bake at 375 for 6-8 minutes (checking often after 5 minutes).

Green Salad with Cherry Basalmic Dressing

Greens, red cabbage and shredded carrots

Dressing
¼ c mashed cherries (I used a baby food mill)
2 T basalmic vinegar
3 T olive oil
salt and pepper

Mohito Fruit Salad

Pineapple, blueberries, bananas and grapes tossed together in a bowl.

Dressing:
1/8 c fresh mint leaves
1/8 c. sugar
juice of one fresh lime and

Blend with a stick blender and toss over fruit.

Cold cuts, cheese and rolls.

Quick Fix (42 minutes or less) - January 2009

Diva: Colleen


Drinks: Aven

Aven brought boxed wine, a red and a white, because she figured that opening a box is faster than opening four bottles.

And she brought flavored waters (sparkling lemon, sparkling berry and chocolate mint).

Because that all seemed too easy she also made some hot cocoa mix for everyone. Simple and easy recipe to make your own is as follows:
1 part cocoa powder,
2 parts milk powder,
and 3 parts powdered sugar.
For really rich cocoa add a few mini chocolate chips.

Appetizer: Stacey
Baked Brie

1 Pepperidge Farm puff pastry sheet
½ c dried cherries, roughly chopped
1/3 c chopped toasted pecans
¼ c honey
1 tsp chopped fresh rosemary leaves
1 (13.2 oz.) brie cheese round--trim most of rind off with paring knife

Thaw pastry sheet at room temperature for 40 mins. Heat oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Roll sheet into a 14-inch square. Stir cherries, pecans, honey and rosemary in a bowl. Spread cherry mixture onto the center of the pastry square. Top with cheese. Brush edges of pastry with water. Fold two opposite sides over cheese. Trim remaining two sides of square to 2 inches from edge of cheese. Fold sides up onto cheese and press edges to seal. Place seam-side down onto baking sheet. Decorate top with pastry scraps and additional rosemary sprigs if desired. Bake for 20-25 mins, or until pastry is deep golden brown. Let stand for 15 mins. Serve with apple slices and crackers. Enjoy!!

Salad: Bonnie
Panzanella

1 jar (1-2 c) drained capers
2 T plus ½ c red wine vinegar
3 loaves of few day old wheat country bread
5 lb tomatoes chopped cored and scored on the bottom
2 T plus 2/3 cup extra-virgin olive oil
2 T crushed garlic
1 T sugar
Salt and freshly ground black pepper
1- 1 ½ c sliced basil
1 whole jar red peppers drained and chopped
1 12 oz pkg of fresh mozzarella chopped into ½ inch pieces
1 large purple onion thinly sliced and soaked in vinegar and little salt
Fresh basil sprigs, for garnish

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
Cut the crust off of the bread. Cut into 2-inch slices and toast at 400 degrees. Once toasted, rub each slice with a clove of garlic. Cut or tear bread into 1-inch cubes and set aside.
Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
In a large bowl, whisk 2/3 cup of oil, ½ cup of vinegar and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
Garnish with the basil sprigs and serve.

Can make any variation of bread salad: some suggestions: thyme, roasted butternut squash, brusselsprouts & parm or mushrooms and mustard greens/arugla

Soup: Erin
Curried Lentil Soup

2 T olive oil
1 large onion, chopped
5 red potato, chopped
1 large carrot, peeled, chopped
4 stalks celery, chopped
2 T curry powder
¼ tsp cayenne pepper
5 c water or 3 14 1/2-ounce cans low-salt chicken broth
1 28-ounce can diced tomatoes in juice
2 c lentils (about 12 ounces), rinsed, drained

Heat oil in heavy large pot over medium-high heat. Add onion and celery and
sauté until vegetables begin to soften, about 5 minutes. Mix in curry
powder and cayenne and stir until fragrant, about 30 seconds. Add water or
broth, tomatoes with juices, carrots, potatoes and lentils and bring to
boil. Cover pot, reduce heat to medium-low and simmer until lentils are very
tender, about 30-45 minutes. Season soup to taste with salt and pepper. (Can
be made up to 2 days ahead. Refrigerate until cold; cover and keep
refrigerated. Before serving, rewarm soup over low heat.)



Side Dish: Sara (the momma-to-be!)
Mean Mixed Greens

¼ c olive oil
2 T fresh minced garlic
1 T fresh minced ginger
one bunch each of Green Kale, Red/Purple Kale, and Collard Greens
2 T lemon juice
salt to taste

Sara used her new cast iron wok and heated up the olive oil, once hot, added the garlic and ginger. Add the greens and saute', then add lemon juice and some salt to taste. Cook until vibrant in color but not soggy.

Very easy--prep time 15 minutes to wash and slice greens and chop garlic, cook time about 8 minutes. Yummmmmmm! and really healthy too.

Entree: Mariah
Beef Szechwan with Cashews also made as Veggie Szechwen

1.5 pounds beef cut into strips
1 T soy sauce
1 T Chinese rice wine vinegar
2 T additional soy sauce
1 T corn starch
1 tsp white vinegar (can use rice wine)
¼ c vegetable oil
½ to 1 tsp red pepper flakes (you can go big here if you like the heat, we do)
3 green onions slices
½ c unsalted cashews (or nut of your choice)
Cooked Rice

For vegetarian
Green Beans
Carrots cut into strips
Broccoli
Any veggie that you love to stir fry will work great

Marinate meat/ vegetables with 1 Tbsp. soy sauce and rice wine vinegar while you prep other items

Combine 2 Tbsp. soy sauce, cornstarch, and vinegar and set aside.

Stir fry the meat/vegetables for until just slightly under cooked remove from burner.
Heat oil in the same skillet until VERY HOT add red pepper flakes to oil and cook until they are black.
Add cashews and stir fry for about one minute or until lightly toasted
Add meat/vegetables to skillet and stir fry until cooked to your liking.

Add soy sauce, cornstarch and vinegar mixture and stir fry for a few more moments.

NOTE: the spice from the pepper flakes will fill your kitchen for be prepared to open a window!

Serve over cooked rice or serve it over fresh spinach!

Dessert: Tiffany T. (sub for Tamara)
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)
1/3 c 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 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 used 30 ladyfingers, and there still weren't enough to cover a 9x13 dish. Midway through I switched to my springform pan.
*** My prep would have been under 42 minutes if I didn't need to make the dish change midway through.


Wild Card: Ashley
Bon Bons (aka Dark Chocolate Truffles)

These can be popped into your mouth for a "quick fix" but also can represent all the time you saved in the kitchen. You now have time to sit around eating Bon Bons.

Makes about 60 truffles

16oz Bittersweet (60%) Chocolate
2/3 c heavy whipping cream
12 T butter, cut into small pieces

Coating:
2/3 c unsweetened cocoa
0r 1 ½ c finely chopped nuts

Bring cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. Roll mixture into 1" balls. Roll each ball in coating.

Lottery: Lovina

Garlic - December 2007

Diva: Erin

Drinks: Aven
Funky Garlic

Sprite (or other citrus soda)
Coke (or other cola)
White wine

All ingredients should be chilled. Mix together in equal parts. Serve over ice.

Garlic Martinis

3 oz gin or vodka
¾ oz dry vermouth
splash olive juice
2-3 garlic stuffed olives or marinated garlic cloves
rosemary stems

Shake alcohol and olive juice with ice and strain into a glass. Skewer olives and/or garlic on rosemary and place in glass.

Appetizer: Colleen
Olive Tapenade

2-3 c kalamata olives (twice as much as the green at least)
1-1.5 c green olives
half to full jar (to taste ) capers
~ ¼ c lemon juice
few T olive oil
few T red wine vinegar
few cloves fresh garlic (to taste)

Put it all in the food processor and grind away.

Roasted Garlic Hummus

1 ½ c chickpeas
3 T tahini
3 T fresh lemon juice
2 T vegetable oil
1 T olive oil
1/4 tsp cumin
salt to taste
I added probably 8-10 cloves of roasted garlic (peeled garlic and roasted in olive oil in foil for maybe 20-25 minutes at 350)

put it all in a food processor and puree.

I served the tapenade and hummus with warm pita bread, thinly sliced tomato and cucumber, and feta cheese. Build your own style.

Salad: Sara
Creamy Garlic Dressing

1 teaspoon salt 

3 garlic cloves, minced 

1/2 Sour Cream

3 tablespoons white vinegar
Ground Black Pepper and Salt to taste

3 tablespoons oil

Combine salt and garlic in small bowl, pressing with the back of a spoon to form a paste. Whisk in remaining ingredients. Cover and chill 1 hour.

Serve over bagged Italian salad mix tossed with drained artichokes, mushrooms, canned chickpeas, and shredded Parmesan cheese.

Soup: Lovina
Roasted Garlic Potato Soup

6 baking potatoes, peeled and cut into 1 inch pieces
2 T olive oil, divided
½ tsp ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 c vegetable broth
1 c water
1 c whole milk
salt to taste

Preheat oven to 425 degrees F (220 degrees C).

Place potatoes and garlic in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.

In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes, chives and smoked Gouda cheese.

Side Dish: Mariah

I prepared sautéed beet greens, kale and spinach tossed in balsamic vinegar topped with oodles of roasted garlic and beets. The beets and garlic were roasted slow and hot at 425 until crispy.

Entree: Ashley
Garlic Chicken

Salt and pepper to taste, boneless skinless chicken breasts. Place in one layer on bottom of casserole dish. Coat heavily with Patak's Garlic Relish (from the Coop). Bake at 350 for about 35-40 minutes or until chicken is done.

Dessert: Nicole
Garlic Ice Cream

1 ½ tsp Gelatin
¼ c cold water
2 c milk
3/4 -1 cup sugar
2 T lemon juice
2 cloves garlic, minced
2 c whipping cream
Strawberry topping (or other fruit)

Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray. (I used my ice cream maker).
Garnish servings with the fresh fruit topping. Serves 6-8.

WildCard: Tamara
Chocolate covered espresso beans – helps with the garlic breath!

1/3 c roasted coffee beans
1/2 c chocolate chips

Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them out on waxed paper. Keep them separate. Continue until all the beans are covered. They will harden overnight, or if you are in a hurry, you can freeze them for about half an hour. Once hard, they won't stick together and can be stored in any air-tight container.

I also put some beans and chocolate in candy molds to make different shapes.

Lottery: Stacey