Sparkling - January 2012

Diva: Aven

Drinks: Hallie

From Champagne to boxed wine....

Champagne: 2 varieties a classic, sweeter Asti and a drier Brut, both with sliced strawberries.   

Wine spritzers with Pinot Gris and several types of Pinot Noir mixed with San Pellegrino, lime slices and tangerine slices. 

Dark Italian Cabernet for the people who just wanted straight wine. 

Finally, a box of red and a box of white for the raging after party. 

Appetizer: Mariah

Three Cheese Champagne Fondue 

4 tsp cornstarch

1 T fresh lemon juice

1¼ c dry (brut) Champagne

1 large shallot, chopped

2 c coarsely grated Gruyère cheese (about 7 ounces)

1⅓ c coarsely grated Emmenthal cheese (about 5 ounces)

½ c diced rindless Brie or Camembert cheese (about 3 ounces)

Generous pinch of ground nutmeg

Pinch of ground white pepper

1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

From epicurious.com

Soup:  Lovina

Creamy Artichoke Soup with Lemon-Dijon and Sparkling Wine Aioli

2 leeks diced (green and white parts)

2 shallots, diced

6 cloves minced garlic

3 yukon gold potatoes, cubed

3 cans (16 oz.) artichoke hearts

1 T tarragon, finely chopped

12 c vegetable broth

1 tsp white pepper

1 tsp gray salt

½ lemon, juiced (about 2 Tbs)

¼ c heavy cream

Over medium heat, sautee leeks, shallots and garlic in 4 Tbs butter until softened. Add potatoes, artichoke hearts, and tarragon. Toss to coat. Add vegetable broth and increase heat to medium high. Bring to boil then reduce heat to simmer until potatoes are fork tender. Meanwhile, prepare aioli (recipe below). Season soup with white pepper and gray salt. Finish with fresh lemon juice and cream. Remove pot from heat. Using an immersion blender, blend until smooth. Serve immediately or cool and reheat. Garnish with generous swirl of aioli and sprig of fresh tarragon.

Lemon-Dijon and Sparkling White Wine Aioli

1 clove minced garlic

½ lemon, juiced (about 2 Tbs)

8 oz. plain greek yogurt

1 T dijon mustard

¼ c sparkling white wine

1 T chopped tarragon

Whisk together all ingredients in a small bowl. Season with salt and pepper to taste. Serve a generous swirl over creamy artichoke soup.

Salad:  Tiffany

Pear and Pomegranate Salad with Champagne Vinaigrette and Gorgonzola

salad ingredients:

mixed greens

1 ripe pear, sliced

⅓ c pomegranate seeds

2 ounces Gorgonzola

Champagne vinaigrette (recipe below)

Fresh cracked pepper

1 T honey

dressing ingredients:

¼ c champagne vinegar (I couldn't find it, so used pinot grigio vinegar)

1 tsp Dijon

½ tsp minced garlic

1 T freshly squeezed lemon juice

¼ tsp freshly cracked black pepper

2 T olive oil

In a small bowl mix all the dressing ingredients (except olive oil).  Mix well, then slowly drizzle in the olive oil to combine. 

Add greens to a bowl or platter.  Toss with dressing.  Serve greens to dishes.  Top with gorgonzola, pomegranate seeds, and pears.  Drizzle honey over salad and serve. 

makes 6 servings, 

From foodnetwork.com

Side Dish:  Erin

Green Grits

Theme tie-in:  fire roasted green chiles--fire--spark--sparkling

1½ c whole milk

1 tsp salt

½ tsp fresh-ground black pepper

1 c grits

1 heaping cup fresh cilantro leaves

One 4-ounce can diced green chiles (preferably Hatch brand, fire-roasted)

6 green onions, chopped (about 1/2 cup)

3 T unsalted butter

½ c grated sharp cheddar cheese

¼ c grated Parmesan cheese

Combine the milk and 2½ cups of water in a medium-sized pot, and bring the mixture up to a simmer over medium-high heat. Mix in the salt and pepper. Then whisk in the grits, pouring them in slowly and whisking continuously until they're smooth, with no lumps. The grits should look a little like oatmeal, only finer. Turn the heat down to medium-low and keep cooking, whisking regularly so nothing sticks.

Meanwhile, combine the cilantro leaves, diced green chiles, and green onions in a food processor and pulse for 30 seconds or so, until everything is finely chopped.

When the grits have cooked through and thickened, pull the pot off the heat and add the cilantro mixture. Whisk everything together so the grits turn green. Then add the butter and whisk again, so the butter melts in.

Whisk in the grated cheddar and Parmesan cheeses. Serve it up hot.

From epicurious.com

Entrée:  Stacey

Cornish Hens in Champagne Sauce with Baked Rice

2 Cornish hens (I actually made 9 for divas)

1 lemon

salt and pepper

Paprika

2 T butter

1 c whole red grapes

1 ½ c champagne

Wash hens and pat dry.  Halve lemon and rub cut surfaces over hens.  Place in roasting pan.  Stuff each cavity with grapes.  Secure with wooden picks. Sprinkle generously with salt, pepper and paprika.  Brush hens with melted butter and pour champagne over hens.  Roast for approx. 1 1/2 hours--until thermometer in thickest part of meat reaches 180 degrees.  Pour pan juices over and serve with baked rice.

Baked Rice

1 c minced shallots or onions

4 T butter

2 c rice (I used jasmine)

2 cans (30 ounces total) veggie or chicken broth

½ tsp salt

½ tsp pepper

1 T dry sherry (optional)

Pre-heat oven to 450 degrees.  Saute shallots in butter in dutch oven until soft (about 5 mins.).  Add rice and saute for 4 mins.  Add broth, salt and pepper.  Bring to a boil.  Cover and put in the oven for 16 mins.  Remove from oven and let sit (covered) for 10 mins.  Remove lid, fluff, stir in sherry if using, and serve.  Enjoy!!

Dessert: Ashley

Sparkling Champagne Cupcakes 

½ c butter softened
1 c granulated sugar
2 eggs
1 tsp vanilla
1¾ c flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ c sour cream
½ c champagne, prosecco or your choice of sparkling wine

Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together ½ cup champagne and ½ cup sour cream (mixture will fizz and bubble a little).  Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.
Fill cupcake papers with ¼ cup level measures of batter.  Bake for 17-22 minutes.  Set aside.

From sprinklebakes.com

Wild Card: Colleen

Chocolate Banana Cake

¾ c (1½ sticks) butter
1 T olive oil
1¾ c flour
2½ tsp baking powder
½ tsp baking soda
¼ c best-quality cocoa
1 c sugar
⅔ c sour cream
1½ c mashed banana (about 4 very ripe bananas)
1 T vanilla extract
1 can Dr. Pepper in place of 3 eggs (Sparkle!)

Pinch of salt 

For cake: heat oven to 325 degrees. Oil or spray a 9-inch springform cake pan and set aside. In a large saucepan over low heat, melt butter with olive oil. Remove pan from heat. 

Add flour, baking powder, baking soda, cocoa and sugar. Mix well. Add sour cream and mashed banana, and whisk to combine. In a small bowl or pitcher, whisk together vanilla extract, eggs and salt. Add to saucepan and whisk until smooth. Pour into cake pan. 

Bake until a cake tester inserted into center comes out clean, about 45 minutes. Allow cake to cool on a rack for about 15 minutes, then remove springform and allow cake to cool completely. 

Top with chocolate chips

Adapted from Nigella Lawson, New York Times 5 October 2005

Lottery:  Mary Ellen

Honey and Hazelnuts - November 2011

Diva:  Stacey

Drinks:  Erin

Lychee Martinis

¼ c sugar

¼ c water

1 c drained canned lychees (15 to 20, from a 16- to 20-oz can)

2 T fresh lemon juice

6 oz (¾ cup) vodka (preferably Skyy)

1 ½ oz (3 T) Cointreau or other orange-flavored liqueur

Heat sugar and water in a 1-quart saucepan over high heat, stirring, until sugar is dissolved, then pour into a heatproof bowl set in a large bowl of ice and cold water. Let stand, stirring occasionally, until syrup is cold, about 3 minutes.

Purée lychees with sugar syrup and lemon juice in a blender until smooth, then force through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Fill cocktail shaker halfway with ice cubes and add lychee purée, vodka, and Cointreau. Shake 15 seconds and strain into Martini glasses.

Appetizer:  Hallie

Brie and Honeycomb

Serve slices of a baguette with a wheel of brie and oozing hunk of honeycomb.  Allow your inner diva revel in the lusciousness of those flavors combined.  

Soup:  Mary Ellen

Honey Carrot Soup

16 oz baby carrots or 3 ½ c sliced carrots     

1 c chicken broth 

½ medium onion, chopped 

½ c  

2% milk 

1/4 c honey 

ground nutmeg, to taste    

In large saucepan, combine carrots, chicken broth and onion. Cover and  simmer over medium heat for about 15 minutes, or until carrots are tender.  Transfer mixture to blender or food processor; blend until smooth. Return  to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled,  sprinkled with nutmeg. 

(From the National Honey Board)

  

Salad:  Mariah and Sara

Inspired Salad

Organic Greens

Hazelnuts

Fresh Blackberries

OMG - GORGEOUS!

Romano Cheese

Salt/Pepper

White Balsamic

Olive Oil

Honey

Mix tbsp of honey with a dash of salt and ¼ tsp cayenne, add water until the mixture softens to a stir pour mixture over 2 cups of hazelnuts, place in over for 20 minutes at 350 (check often).  Set hazelnuts aside and drizzle a generous amount of olive oil on a large cutting board appropriate for serving, salt and pepper the board then place the greens on the slab, using two kitchen knives toss the salad on the cutting board coating the leaves with olive oil, drizzle white balsamic over the greens and coat again using the kitchen knives.  Using a carrot peeler, peel a generous amount of cheese on top of the salad the salad is nearly ready to serve!  To put the finishing touches on this inspired pile the berries and nuts in each on the four corners.  As inspired by Jamie Oliver – serve on the cutting slab!

Side Dish:  Lovina

Twice Baked Bourbon-Hazelnut Sweet Potatoes

2 T. veggie oil

3 pounds sweet potatoes (about 6 round, not skinny)

½ c crème fraiche or cream cheese

6 T melted butter, divided

2 T. pure maple syrup

2 T bourbon

1 tsp ground cinnamon

1 tsp ground nutmeg, divided

¼ c chopped hazelnuts (or pecans, walnuts…)

¼ c panko bread crumbs

Salt and pepper

Preheat oven to 350°F. Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!)

Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability. Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 tsp. cinnamon, 3/4 tsp. nutmeg, 1 tsp. salt and pepper to taste. Using a hand mixer (or immersion blender), puree until smooth.

Scoop the potato puree back into the bottom halves. Mix the remaining 2 Tb. of butter and ¼ tsp. nutmeg with the panko and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.

Bake another 15-20 minutes until warmed through and golden on top!

* These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes–until warmed through or cheat and rewarm in the microwave. *smile* I won’t tell!

(From aspicyperspective.com)

Entrée:  Colleen

Polenta with Caramelized Onion, Pear, and Hazelnuts

Polenta:
4 c cornmeal
8 c water
10 cloves garlic
olive oil for sauteing
finely copped rosemary to taste
2-3 T honey
1 ⅓ c heavy cream

I make polenta in my multi cooker because it is so easy.  I made this in two batches (half of the ingredients per batch).  On brown setting, saute garlic for 1-2 minutes.  Add polenta, water, rosemary, and honey and stir.  Set to rice cook.  When finished with the cycle, stir in cream.  Put polenta in a 9x13 pan in an even layer.  I refrigerated mine overnight.

Caramelized onions
this is a pretty basic recipe - but you can follow a recipe like this one.

 2 pears thinly sliced
8 oz of smoked gruere grated
hazelnuts finely chopped

Bake the polenta at 350 for ~45 minutes or until warmed though and starting to get golden on the top.  Take out of the oven and layer with caramelized onions and pear.  Bake for another 10 minutes.  Layer with cheese and hazelnuts and bake for another 10 minutes.  Let rest for 5 minutes, cut and serve!

Dessert:  Ashley and Tamara

White Chocolate Mocha Hazelnut Layered Mousse 

(served with Ashley's Hazelnut Honey Brittle, see below)

200g dark chocolate, chopped
200ml soya whipping cream, chilled
3 T icing sugar, sifted after measuring
3 T Kahlua

200g vegan white chocolate
200ml soya whipping cream, chilled
3 T icing sugar, sifted after measuring
3 T Frangelico

First a warning - this needs a lot of load of bowls so get prepared! **Now completely line a standard size loaf tin with cling film so that it overhangs all edges. Melt the dark and the white chocolate separately, I did this placing bowls over pots of simmering water but you could also microwave. Once they have melted scrape them into separate bowls to cool down, they will take too long to cool if you leave them in the bowl you melted them in. Keep giving them a stir to help them cool.

Place the whipping cream into 2 large bowls (200ml in each bowl) and whisk in the icing sugar. Now you have to wait until the chocolates are close to room temperature, if you whisk hot or too warm chocolate into the cold soya cream it will seize up. When ready start with the dark chocolate and scrape it slowly into the whipping cream whisking all the time. When it looks all combined then you can slowly start to whisk in the Kahlua a bit at a time then set it aside.

Repeat the same process with the white chocolate and Frangelico but don't worry if this one seems floppier than the dark chocolate, they set the same.

Now take 1/3 of the dark chocolate mousse and place in another bowl (told you it takes a lot of bowls!) and take 1/3 of the white chocolate mousse and add that and whisk these together well. Now you should have equal bowls of dark chocolate, white chocolate and mixed mousse. Being precise as I am I weighed the mousse to figure out exactly 1/3, but you could just eyeball it of course!

**Spoon the dark chocolate mousse into the loaf tin and level off as best you can. Top with the white chocolate mousse then the mixed mousse levelling off each layer. Now place it in the fridge to fully set, best to leave it overnight but 5 hours should do it.

(From maplespice.com)

**I made these in individual ramekins and served with a chunck of Ashley’s brittle.

Ashley’s Hazelnut Honey Brittle

3 c hazelnuts
¾ c honey
¾ c butter

Toast and skin hazelnuts.  Curse alot while spending an inordinate amount of time rubbing the stubborn skins off and chasing after the ones that pop out of your hand and roll across the floor.
In a heavy saucepan, bring honey to a simmer, whisk in butter and cook until saucelike, about 5 minutes.  Remove from heat and stir in nuts.  Spread on a parchment-lined or generously greased cookie sheet.  Place in freezer for at least 2 hours.  Cut into pieces and wrap in wax paper and store in the freezer.

Say Cheese! - October 2011

Diva:  Ashley

Drinks:  Stacey

Selection of red and white wines

Perrier with lime and lemon

Appetizer:  Mary Ellen

Gjetost, Apples and Pecans

Gjetost, a brown goat cheese

Honeycrisp apples

Pecan halves

Slice the gjetost cheese very thin (I had the deli do it for me!)

Slice the apples very thin

Place the gjetost cheese on the apple slices and top with 1 or 2 pecans

Soup:  Hallie

French Onion Soup

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise (use a food processor- save yourself a few tears)

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

¾ tsp salt

½ stick (1/4 cup) unsalted butter

2 tsp all-purpose flour

¾ c dry white wine

4 c reduced-sodium beef broth (32 fl oz) (I used vegetable broth instead)

1 ½ c water

½ tsp black pepper

6 (½-inch-thick) diagonal slices of baguette

1 (½-lb) piece Gruyère, Comte, or Emmental (I used a Swiss Gruyere from the 3rd Street Wine Co.)

2 T finely grated Parmigiano-Reggiano

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes (be patient and wait till the onions really are browning). Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. 

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

(From Gourmet December 2006)

Salad:  Erin

Pear, Pancetta, and Apple Smoked Gruyere Salad

¾ tsp whole coriander seeds

1 T fresh lemon juice

½ small shallot, minced

3 T extra-virgin olive oil

1 ½ ounces thinly sliced pancetta, chopped

1 large head of butter lettuce, torn into bite-size pieces (about 8 cups) or mixed greens

1 large red Anjou (or other, I used home grown Bartletts) pear, peeled, cored, sliced (I used 1/2 pear per person)

¼ c coarsely chopped toasted walnuts (optional)

gruyere cheese, thin cut with peeler

Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)

Toss lettuce with dressing. Top with pear slices, then cheese and pancetta.

(From epicurious.com)

Side Dish: Aven

Macaroni and Cheese with Vegetables

1 ½ c small pasta shells

1 clove garlic, minced

kale

zucchini

2 c small cauliflower florets

2 T milk

1 c cottage cheese

½ tsp mustard powder

¼ tsp ground black pepper

⅛ tsp salt

1 ½ c shredded sharp cheddar cheese

Bring a large pot of water to a boil. Add the pasta, onion, and garlic. Cook for 3 minutes. Add the peas and carrots and broccoli. Cook for 5 to 7 minutes, or until the pasta is just tender. Drain and return the pasta and vegetables to the pot and set aside.

In a medium bowl, combine the milk, cottage cheese, mustard, pepper, and salt. Add to the pasta mixture. Stir in the Cheddar.

Return the pot to the heat and cook over low heat, stirring constantly, for 2 minutes, or until the cheese melts and the mixture is hot. Let stand for 5 minutes before serving.

(Adapted from recipes.prevention.com)

Entrée:  Mariah

Mariah’s Cheezy Lasagna

Sauce

1 large can stewed toms

1 large can chopped toms

1 small can tom paste

1 medium handful of Italian Seasoning

1 medium zucchini grated

2 heads garlic

1 large yellow onion

Garlic Salt to taste

Mix all ingredients in a large pot simmer all day, taste often

The Layers

Sauce

Noodles

Ricotta (recipe below)

Sauce

Spinach

Noodles

Ricotta

Sauce 

Noodles

Sauce

Mozzarella cheese

Parmesan Cheese

Cover with foil and bake at 350 for one hour

Remove foil and broil for 3 minutes or until cheese bubbles

Fresh Homemade Ricotta

2 quarts whole milk
1 c heavy cream
½ tsp salt
3 T fresh lemon juice

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

(From Gourmet April 2006)

Dessert:  Colleen

Mascarpone Brownies

Brownies
1 c unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 c white sugar
½ c cocoa powder (sifted)
½ c mascarpone cheese
3 large eggs, at room-temperature
2 tsp pure vanilla extract
½ c all-purpose flour
½ tsp salt

Ganache
6 ounces best-quality semisweet chocolate, finely chopped
6 T whipping cream
3 T unsalted butter

Preheat oven to 325F and grease or parchment paper a 8x8 pan. Set aside.

In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed). Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.

Add mascarpone, vanilla, eggs and mixing until smooth.

Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters)

Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes (ours is usually done around 47 minutes) until tester comes out clean. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish, merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.

While brownies are cooling, make your ganache to pour over the top (which you will want to do while your brownies are still warm). To do so, simply heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely (we find placing them in the fridge helps up stay out of the pan until they the ganache is set 100%). Once chilled a knife will cut through them cleanly, make sure to clean your blade for each cut for a more polished look.

The mascarpone keeps things moist and dense without the same thin, underdone taste of a normal fudgy brownie. It also allows the chocolate to shine through without feeling a sugar coma after eating one (although we make no promises that you can eat just one).

(From thkitchn.com)