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)

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!

Alice in Wonderland - March 2010

Diva:  Tamara

Drinks:  Aven
White Rabbit

2 oz. vanilla vodka

1 oz. vanilla liquer

2 oz. vanilla simple syrup (equal parts sugar and water with 1-2 vanilla beans)

1 oz. half and half

shake together and serve over ice




Egg Cream


cream soda and with a splash of half and half over ice

Appetizer:  Sarah M.  (Sub for Erin)
Stuffed Mushrooms with Sun-Dried Tomato

24 mushrooms (about 2 1/2 pounds), the stems removed and chopped fine,  reserving 1 cup, and the caps left whole
12 ounces sun-dried tomatoes packed in oil, drained, reserving 4  tablespoons of the oil, and the tomatoes minced
⅓ c finely chopped shallot
1 tsp finely chopped garlic
2 tsp fresh basil, chopped fine
3 T heavy cream
3 T cream cheese
freshly grated Parmesan for sprinkling the mushrooms


Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. 
Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet.
In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened.
Stir in the reserved mushroom stems, the tomatoes, the basil, cream, cream cheese, and salt/pepper to taste.  Cook the mixture, stirring occasionally, for 5 to 10 minutes. 
Divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350°F oven for 12 to 18 minutes, or until the filling is heated through.

(Modified from Epicurious.com)

Soup:  Bonnie
Mock Mock Turtle Soup

1 ½ pound turtle meat (I  used fake chikin’ meat since everyone says turtle tastes like chicken anyway!)
2 ¾ tsp salt, in all
¾ tsp cayenne, in all
6 c water
1 stick butter
½ c flour
1 ½ c chopped onions
2 T minced shallots
¼ c chopped bell peppers
¼ c chopped celery
3 bay leaves

½ tsp dried leaf thyme
2 T minced garlic
1 c chopped tomatoes
½ c Worcestershire sauce
3 T fresh lemon juice
½ c dry sherry
¼ c chopped parsley
½ c chopped green onions
4 hard boiled eggs, finely chopped
2 T chopped green onions
2 T chopped hard boiled eggs

Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.

(From FoodNetwork.com, Emeril Lagasse)

Salad:  Mary Ellen (Sub for Mariah)
Blackened Portobello-Mushroom Salad

¼ c red wine vinegar
¼ c balsamic vinegar
¼ c tomato juice
1 T olive oil

2 tsp Dijon mustard

2 tsp stone-ground mustard
¼ tsp coarsely ground pepper
4  (4-ounce) portobello mushroom caps (about 5 inches wide)

1 T Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)

2 tsp olive oil
Cooking spray
16 c gourmet salad greens

1 large tomato, cut into 8 wedges
½ c thinly sliced red onion, separated into rings

1 (15-ounce) can cannellini or other white beans, rinsed and drained
¼ c (1 ounce) crumbled blue cheese


Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
 
Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
 
Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.

(From Cooking Light)

Side Dish:  Ashley
Caterpillar Rolls

sushi rice
rice vinegar
sugar

toasted nori sheets
avocado, sliced thin

cucumber, some matchstick and some sliced paper thin lengthwise
carrot, matchstick
garlic tamari marinated tofu, matchstick



Cook rice with the ratio of 1 1/4 cups water to 1 cup rice (I tripled the recipe).  Cook until rice is fairly dry but not totally stuck to the bottom of the pot. While rice is cooking, mix vinegar and sugar together at a ratio of 1tsp of sugar to 2Tbs of rice vinegar.  Warming the vinegar helps the sugar to dissolve.  Dump rice into a bowl.  Pour vinegar solution over rice and gently mix together being careful not to crush the rice.    


To make rolls:
  Scoop a layer of rice onto a piece of plastic wrap covered bamboo roller.  Spread into a square.  It helps to have wet hands.  Place a sheet of nori over the rice.  Place your filling lengthwise about 3/4 of the way across the bottom edge.  Roll and gently squeeze into a log.  Lay avocado or cucumber slices over the roll.

With a sharp wet knife, cut into slices.

Serve with soy sauce and wasabi

Entrée:  Lovina

The tea party scene in Alice in Wonderland undoubtedly influenced my entrée selection. Seems like all small girls at some point are fascinated by all the action of a tea party. However, how many of us have ever been to a real tea party? I decided to make some yummy tea sandwiches and finger foods to reminisce on my childhood memories of this movie and enjoy my own delightful tea party with friends.

Cucumber and Mint Sandwiches

½ c butter, softened
2 small English cucumbers
¼ fresh mint leaves
2 tsp orange zest
1 loaf salted french bread, thinly sliced

Peel the cucumbers, halve them lengthwise, and cut crosswise into very thin slices. Combine mint leaves, butter, and orange zest in a small bowl and stir together until creamy. Spread butter mixture generously over bread and top with cucumber slices. Cut bread into 4 small squares or triangles and arrange on a serving plate. Garnish with orange slices and mint leaves.

Radish Flower Sandwiches

1 c cream cheese
2 T chopped chives

2 T chopped flat-leaf parsley
2 T chopped radish
4 T radish jelly (This was a home-made gift from my dear friend Kathy)
Salt and pepper
1 loaf salted french bread, thinly sliced

To decorate:
20 small radishes, thinly sliced
Fresh chive blades
Fresh parsley springs

In a small bowl, mix together the cream cheese with the chives, parsley, radish, and jelly under mixture is smooth. Salt and pepper to taste. Spread mixture over bread and top with radish slices. Cut bread into 4 small squares or triangles and arrange on a serving platter. Sprinkle with chopped chives and garnish with parsley springs.

Mushroom Profiteroles

I promised Ashley I would make some yummy mushrooms to go with her sushi "caterpillars", just like the caterpillar and the mushroom from Alice in Wonderland, but I just wasn't finding inspiration to go along with my tea party cuisine. But this recipe turned out to be a good one!

For the pastry:
4 T butter
salt
ground white pepper
1 c flour
4 large eggs

For the mushroom filling:
½ pound mushrooms
3 T butter
2 large shallots, minced
2 tsp dried tarragon
½ c half and half (or heavy cream)
pinch freshly grated nutmeg
2 tsp fresh lemon juice
1 T chopped flat-leaf parsley
salt
fresh ground pepper
several whole flat-leaf parsley leaves

Prepare the pastry: Preheat over to 400 degrees. In a heavy saucepan, combine butter with 1/2 cup water and season with a pinch of salt and pepper. Bring to a rolling boil then reduce heat to low and add flour all at once, stirring vigorously until the mixture pulls away from the sides of the pan and forms a ball. Remove from heat and allow to cool slightly. Add 3 of the eggs one at a time, beating vigorously for 1 to 2 minutes after the addition of each until the batter becomes smooth and satiny. Combine the remaining egg with 1 teaspoon water to make a egg wash and set aside.

Drop the batter by teaspoonfuls about 2 inches apart onto a buttered baking sheet, rounding into little mounds with the spoon. Mounds should be about 3/4 inches in diameter. Brush the tops of the mounds with egg wash. Bake in the center of oven for 15 to 20 minutes, or until mounds are puffed and golden brown. Let cool on wire racks.

Prepare the filling: Finely chop mushrooms in a food processor with a bit of liquid. In a large skillet, melt the butter over medium-low heat, add shallots and cook for 1 minute. Add mushrooms and tarragon. Cook over medium heat, stirring frequently, until all the liquid has evaporated, about 5 minutes. Stir in cream and nutmeg and simmer over low heat, stirring frequently for about 15 minutes or until the cream has been entirely absorbed by the mushrooms. Season with lemon juice, chopped parsley, salt and pepper. Keep mixture warm.

To assemble: Make a small slit on the side of each pastry puff and spoon about 1 teaspoon of the filling into the center. Arrange a parsley leaf on the filling of each puff so that it extends over the edge of the puff and pat the tops in place. Arrange puffs on a platter.

(All recipes adapted from Crabtree and Evelyn Cookbook: A book of light meals and small feasts, 1989)


Dessert:  Sara
A tart for when Alice is small and tartlets for when she is tall!

Chocolate-Espresso Kahlu’a Tart

With a press-in-the-pan cookie and hazelnut crust and liqueur laced mousse filling, this deep, dark, chocolate dessert is impossible to resist.  Serve it with cups of strong coffee or espresso or snifters of Kahlu’a:

Makes one 11-inch tart
For the crust:
2 c hazelnuts (9 oz)
1 ⅓ c finely ground chocolate wafers (~22)
½ tsp instant espresso powder (I used decaf ground espresso)
¼ tsp salt
½ c (1 stick) butter, melted and cooled

For the mousse:

½ c Kahlu’a (I used coffee flavored liqueur)
½ c unsweetened cocoa powder
2 large eggs, separated
1 tsp instant espresso powder (I used decaf espresso)
4 oz bittersweet chocolate, chopped
4 T unsalted butter
1 c heavy cream
6 T sugar

Make crust: Preheat oven to 375. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until skins split and flesh turns deep golden brown, tossing halfway through, 10-12 minutes. Remove from oven; reduce oven to 325. While still warm, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely, then finely grind in a food processor.

Stir together ground nuts, cookie crumbs, espresso powder, salt, and butter. Press into bottom and up sides of and 11-inch round tart pan with removable bottom. Chill 30 minutes.

Place tart pan on a baking sheet; bake until firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely.

Make Mousse: In a bowl, whisk together Kahlu’a, cocoa, egg yolks, espresso powder and salt. Melt chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Whisk in liqueur mixture. Cook, whisking until mixture is thickened and registers 160 on an instant read thermometer. Let cool completely.

With an electric mixer on medium speed, beet cream just to stiff peaks. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over (not in) a pan of simmering water. Cook, whisking, until sugar is dissolved and meringue registers 160 on thermometer.
Attach bowl with meringue to mixer. Whisk on medium speed until soft peaks form. Raise speed to high, and beet until peaks are stiff and glossy but not dry, and meringue is completely cool. Using a flexible spatula, gently but thoroughly fold chocolate mixture into meringue, then fold in whipped cream. Spread evenly in cold tart shell. Chill until set, at least 1 hour, or up to overnight.
(From Martha Stewart’s Holiday Sweets)

Chocolate-Caramel Tartlets

Makes 40(ish)
If you cant find fleur de sel, us another type of sea salt (I used large).

For the tart shells:
2 ½ c all-purpose flour, plus more for dusting
½ c unsweetened cocoa powder
½ c sugar
¾ tsp fleur de sel
½ c (1 stick) cold unsalted butter cut into small pieces
3 large eggs, lightly beaten

For the filling:

1 c sugar
½ c water
½ c heavy cream
3 T ruby or tawny port
2 T cold unsalted butter cut into small pieces
1 oz bittersweet chocolate finely chopped
1 c roasted salted blanched almonds finely chopped
fleur de sel for sprinkling

Make tart shells: In a food processor, pulse flour, cocoa, sugar, and fleur de sel until combined. Add butter; pulse until mixture resembles course meal. With machine running, add eggs through the feed tube; process just until dough comes together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic. Chill 30 minutes, or up to overnight.

On a lightly floured surface, roll out dough to about 1/8 inch thick.  Using a 3-inch cookie cutter, cut 10 rounds from dough. Transfer remaining dough to a flour dusted baking sheet; chill.

Fit dough rounds into ten round tartlet pans (each 2 ¼ inches in diameter). Trim edges of dough flush with rims. (Chill scraps on baking sheet.) Chill shells 30 minutes.
Preheat oven to 350. Prick bottoms of dough all over with a fork. Bake until firm, about 12 minutes. Transfer pans to a wire rack to cool completely before unmolding.
Working in batches of 10 and using remaining dough (reroll scraps), repeat steps 2-4 to make 40 shells in all.

Make caramel filling: Heat sugar and the water in a small saucepan over medium-high, stirring until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan to color evenly, until syrup is dark amber. Remove from heat.

Carefully stir in cream and port (mixture will spatter). Add butter and chocolate; stir until melted and mixture is smooth. Let cool until slightly thickened but still pourable, about 20 minutes.

Sprinkle about 1 teaspoon chopped almonds over bottom of each tart shell. Spoon caramel mixture into shells, filling almost to the top. Sprinkle with remaining almonds and fleur de sel. Chill until ready to serve, up to 3 hours.

(From Martha Stewart’s Holiday Sweets)

Wild Card:  Stacey
Lillet-Basil Cocktail

1 c Ice
½ c Lillet Blanc
2 T Gin
2 T orange juice
¼ c basil
1 cucumber spear
1 cinnamon stick

Shake ingredients in shaker and serve with cucumber and cinnamon garnish.

(From foodnetwork.com)

Lottery:  Colleen

 

Bonnie - the Queen of Hearts!

Norwegian - April 2009

Diva: Lovina

Drinks: Tamara
Fjellbekk (Norwegian for “moutain stream”)

¾ oz Vodka
¾ oz Aquavit
¾ oz lime juice
Sprite soda

Build over ice in a tall glass.

Berry soda

Wild berry nectar
Sprite Soda

Build over ice in a tall glass.

How to Skoal:






Reviewing the notes...

The Teetotaler and the Preggo give it a "dry" run

Bonnie, Lovina and Mariah Skoal with Style...

Appetizer: Colleen
Marinated Cheese (two variations)

11 oz., scant (300g) Edam Cheese - (I couldn't find Edam so I used Gouda)
1 red paprika, cut in strips (again - no Paprika pepper, so I used Hungarian Wax pepper in one and red bell pepper in the other)
1 ¼ c (3 dl) olive oil
7/8 c (2 dl) white vinegar
1 T red pepper, finely chopped (no cayenne pepper so I used red jalapeno with the hungarian pepper and serano chile with the red bell pepper mix)
1 T oregano
1 T thyme
1 T green peppercorns (couldn't find straight green peppercorns so used a mix of red, green, white, and black)
2 garlic cloves

Dice Cheese the size of Sugar cubes.
Prick with a fork to allow the marinade to be absorbed.
Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil.
Cool.
Layer Cheese and paprika in a jar and pour marinade over all.
Cover and chill.
Keeps 2-3 weeks in refrigerator.

Flat Bread

½ c (1-¼ dl) lard, melted (I used vegetable shortening)
¼ c (½ dl) Sugar
½ c (1-¼ dl) oatmeal flour
1 c (2-½ dl) graham flour (substitute for graham flour is 2/3 c unbleached flour, 1/3 c wheat bran, 1.5 tsp wheat germ)
¾ tsp baking soda
1 tsp salt
1 ½ c (3-½ dl) buttermilk
unbleached flour as needed

Combine ingredients, adding white flour to make dough workable.
Roll out into rounds with grooved rolling pin and a pastry cloth.
Cut into pieces and bake on cookie sheet in a 350 degrees (175 degrees C) oven for about 8 minutes or until crisp.

I'm not sure why the recipe doesn't have you add a lot of unbleached flour to begin. I ended up adding quite a bit to have it be a "workable" dough - maybe a cup or more? Also takes much more than 8 minutes to become crisp. I made some crispy and some not so crisp for a fun texture comparison.

Let's See those poses again, sistas!

Salad: Erin
Fruit salad

Mix sliced strawberries and blueberries in a bowl. Slice avocado and pineapple.

Dish strawberries and blueberries on salad plate. Place avocado and pineapple on salad plate around strawberries and blueberries. Top strawberries and blueberries with yogurt (I used one or two spoonfuls of Brown Cow Maple Yogurt). Add a mint sprig as garnish.

Soup: Stacey
Norwegian Cauliflower Cheese Soup

1 c Jarlsberg cheese, shredded (found in specialty cheese/deli section)
3 T butter
1 c sliced leeks (middle light green part only, and wash very well)
3 T flour
3 c chicken broth
3 c cauliflower, coarsely chopped
1 c ½ and ½

Saute leeks in butter until tender. Add flour, stirring constantly, until bubbly. Remove from heat and gradually blend in broth. Return to heat and cook, stirring constantly. Add cauliflower, reduce heat, and simmer for 20 minutes or until cauliflower is tender. Stir in cream and cheese. Simmer until heated through and cheese is melted. Season with salt and pepper to taste. Makes about 5 servings.


Side Dish: Bonnie
Burning Love (vegetarian style)

1 onion, sliced in chunks
3 c mushrooms, sliced kinda thick
2-3 apples, peeled & sliced in chunks
4-5 lb potatoes, peeled & chunked
white cheddar, shredded
soft tofu
veg broth paste
bacon salt
cornstarch
cinnamon
salt
pepper
butter
oil
milk

Drain water off tofu then press water out but placing it on a plate, between kitchen towels and weighted down with several plates. After about 20 min. Take tofu and crumble it up and add a lot of bacon salt then repeat the pressing process for at lease 30 min. When done fry in oil, remove and let drain on a paper towel.

Boil potatoes, when done make mashed potatoes and season to taste.

Sautee onion in oil until it starts to soften, add mushrooms. Cook until done then add veg broth, cornstarch, salt and pepper, cook for few minuets.

Sautee apples in oil with cinnamon until soft but not smushy.

Put potatoes in greased casserole dish then top with cheese. Add apples to mushroom-onion mixture then pour over potatoes. Bake in oven until heated through, maybe 400 for 25 min. Take out and top with tofu-bacon.

Entree: Sara
Curried Cod Cakes

4 T curry powder--you choose the spicy level
1 T Dijon mustard--dry mustard
½ c flour
1 package Panko bread crumbs
2 T paprika
1 ½ tsp salt
1 ½ tsp pepper
2 avocados
3 lbs cod--poached in the oven in water at 350 for 20 minutes
3 lbs potatoes--boiled and mashed
3 T fresh mint, shredded
1 ½ c sour cream
½ c tomato diced

Make curry flour by combining the first six ingredients together.
Halve, pit and peel the avocados. Cut the halves lengthwise into thin wedges.
Combine the mint, sour cream and tomatoes. Set aside.
Gently mix fish and mashed potatoes together (you ca add onion, garlic and spices if you want)
Separate cod mixture into even balls and flatten into cakes--this recipe should make about 12 cakes 1 x 3 inch.
Dip, Dredge, or Sprinkle on curried bread crumbs
Bake at 400 for 15 minutes and flip if needed, cook for another 15 minutes.
Top each fillet with a few slices of avocado, and a spoonful of mint sour cream sauce.

Curried Potato Cakes

1 tsp canola oil
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp kosher salt
4 ½ c peeled shredded baking potato (about 2 pounds)
2 T chopped fresh parsley
2 T canola oil
¼ tsp ground turmeric
¼ tsp freshly ground black pepper
Dash of ground red pepper
Cooking spray

Preheat oven to 400°.

Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.

Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness. Spray with a bit of oil, and dip in or sprinkle on curried breadcrumbs. Bake at 400° for 15 minutes or until golden. Turn over; bake an additional 15 minutes. Serve with sour cream.

Lemon Garlic Sour Cream

1 tsp lemon zest
1 clove garlic minced
1 c sour cream

Love Dip

1 package cream cheese or Neufechel
10 Cloves garlic Minced
3 T tomato paste
2 T fresh cilantro minced
Salt and pepper and cumin to taste (about ½ to 1 tsp of each)

Dessert: Mariah
Old Fashioned Pound Cake & Raspberry Trifle

Pound Cake

4 ½ c flour
1 ½ tsp salt
½ tsp cinnamon
2 c butter
2 ¼ c sugar
1 ½ tsp vanilla (or brandy extract)
9 eggs, slightly beaten

Whipped Cream Layer

1 ½ c whipping cream
¼ c sugar

Cream Cheese Layer

2 (8 ounce) packages cream cheese, softened
2 tsp lemon juice
1 lemon, zest of, chopped
½ c sugar
1 ½ tsp vanilla extract (or lemon)

Berry Layer

4-8 c fresh raspberries
¾ c sugar
1 c water (optional)

Sprinkle
4 teaspoons baking cocoa
fresh berries


Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.

In a large bowl, mix pound cake dry ingredients; set aside.

In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).

Now begin adding the flour in about half-cup portions, mixing well after each.

Turn batter into prepped pans, quickly pushing it higher around edges than in center
(this will keep the top level).

Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!

When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.

WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.

CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.

BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.

ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.

Drizzle 3-4 tablespoons of berry juice over the cubes.
Spread one fourth of cream cheese mixture over the cake cubes.
Sprinkle one teaspoon of cocoa over this, then some crushed berries.
REPEAT this twice. Add about half of the reserved berries to the last layer.

Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.

Cover & refrigerate for about 3 hours, this is ready-to-eat now (taste really does improve!).

Wild Card: Aven
Vikings

1 pound lean ground beef
½ pound ground pork
2 eggs
½ c oatmeal
1 medium onion minced
½ c canned evaporated milk
1 ½ tsp salt
¼ tsp pepper
¼ tsp allspice
¼ tsp ginger
1 T butter
krusteaz pancake mix (I substituted gluten free baking mix)

Saute onion in butter until transparent and soft.

Mix oatmeal, eggs, and canned milk until combined. Mix the beef and pork together then add the oatmeal mixture, onions and spices. Beat with a mixer until fluffy.

Using 1/3 to 1/2 cup of meat mixture (depending on how big you want your Vikings) form a ball. Place meatballs on a baking sheet or pan. Cook in a 400 degree oven for about 15 minutes until done. Remove from oven and allow to cool.

When the meatballs are cool enough to handle, stick a wooden "popsicle" stick in each one (you can usually buy these at any craft store).

Mix the Krusteaz pancake batter with water, make it thicker than usual so that it will coat and stick to the meatballs.

Hold the meatball by the wooden stick and dip it into the batter, then drop it into a deep fat fryer with oil heated to 375. Roll it around so all the sides cook evenly. Cook until golden brown. Remove from oil and drain on a plate covered with paper towels. Serve with ketchup, mustard or what ever you want!

****For the vegan version, I substituted soy creamer for the milk and tempeh for the meat. I omitted the eggs altogether.

Lottery: Ashley (absent)

The wee male imposter!