Green Tea - April 2012

Diva: Mary Ellen

Drinks: Lovina
Pomegranate-Lemongrass Green Tea Spritzer

3-4 oz (about ½ c)  green tea concentrate (recipe below)
1½  oz pomegranate flavored vodka
5-6 oz (about ⅔ c) pomegranate spritzer (I used soda water flavored with Mio Berry Pomegranate water enhancer)

Pour ingredients over ice in large tumbler. Mix and enjoy!

To make green tea concentrate:
Place 15 bags Lemongrass Green Tea in large heat proof bowl. Pour in 2 quarts boiling water and let steep for 5 minutes. Remove tea bags. Stir in ½ cup honey.

Jasmine Green Tea and Lavender Cooler

3-4 oz (about ½ c) green tea concentrate (recipe below)
2-3 oz (about ⅓ c) lavender water (recipe below)
5-6 oz (about ⅔ c) soda water
Pour ingredients over ice in large tumbler. Mix and enjoy!

To make green tea concentrate:
Place 8 bags Jasmine Green Tea in large heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea bags. Stir in ¼ cup honey.

To make lavender water:
Put 1 Tbsp lavender flowers in tea ball and place in heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea ball. Stir in ½ cup sugar and 2 Tbsp fresh squeezed lemon juice.


Appetizer: Colleen
Jasmine Green Tea Bread

3 c all-purpose or bread flour, more for dusting
¼ tsp instant yeast
1¼ tsp salt
jasmine green tea
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups tea, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Adapted from New York Times No-Knead Bread Recipe, Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery

I was scared that the bread was going all wrong so I made these just in case:
Green tea soft pretzel rolls
1½  c jasmine green tea
¼  c olive oil
3½  c flour
1 T sugar
1½   t salt
2 tsp yeast
Put ingredients in bread machine on dough cycle.  When cycle is finished, cut dough into portion sizes and let rise for 30 minutes. Roll into snakes and shape like pretzels.  Bake at 450 for 10-14 minutes.

Roasted Garlic Edamame Dip

4½  c cooked, shelled edamame
2 oz goat cheese
4-5 oz cream cheese
zest of 1 lemon
juice of 2 lemons
1-2 heads roasted garlic (based on how strong you want the dip)
½  tsp salt
dash of red pepper

Put all ingredients into food processor and blend until smooth.


Soup:

Salad:

Entree: Hallie
Green Tea Teriyaki Chicken

Sei Mee Tea
Bit of water to dissolve the tea
4 green onions, chopped, divided
2 T honey
rice wine vinegar to taste (you want to balance the honey and decide if you want the dish
to be sweet or savory)
soy sauce to taste- just a bit, though unless you’re really going for savory—it overpowers
the tea flavor easily, though, so be careful
4 garlic cloves, minced
minced fresh gingerroot to taste-don’t be shy- I add enough to thicken the sauce
small splash of sesame oil- very small splash
4 boneless skinless chicken breast halves (4 ounces each)

Place the water with tea into a large skillet. Add half of the onions. Stir in the honey,
vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil.
Add chicken and another scoop of tea; cover and cook over medium-high heat for about
10 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin
slices; serve with sauce. Garnish with remaining onions.

Adapted from TasteofHome.com

Ginger and Green Tea Tofu

Marinate the whole cube of extra firm tofu overnight in a mixture of:
Rice wine vinegar
A lot of grated ginger
1 scoop of Sei Mee Tea
A dash of soy sauce
A dash of sesame oil
To cook:
Coat the bottom of a skillet with about ¼ inch of olive oil. Heat the oil for a minute or two
and throw in ¼ to ½ inch thick slices of marinated tofu. Brown each side.
Heat the marinade to boiling in a separate pan for a minute, or so. Serve sliced tofu drizzled
with hot marinade.

Side Dish: Erin
Pineapple Fried Rice

1 c Jasmine or Basmati Rice
1 can (20 oz) pineapple tidbits, drained (or fresh)
3 green onion, chopped
1 large red chili, finely chopped
3 sprigs cilantro, coarsely chopped
2 c fresh shrimp, cleaned and deveined
3 T oil, divided
2 cloves garlic, minced
2 T fish sauce
1 ½ T soy sauce
1 tsp sugar
cilantro for garnish

Prepare rice according to package directions and set aside.
In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside.
Heat 1 tablespoon oil in skillet, sauté shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Sauté garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce, and sugar. Stir and heat thoroughly.
Fold in pineapple mixture and shrimp. Heat through. Garnish with cilantro and serve.

Dessert:

Lottery:

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

Sensual Foods - February 2010

Diva:  Lovina

Drinks:  Ashley
Pomegranate Ginger Mojito

pomegranate: culinary symbol of Aphrodite
ginger: increased circulation & sensitivity to erogenous zones

mint: calm mind and body: fresh breath inspires kissing

rum: spicy pungent scent and alcohol increases desire

Make ginger mint simple syrup:
In a saucepan over medium heat, dissolve 1 cup water, 1/3 cup brown sugar and 2/3 cup white sugar.  When sugar is dissolved, remove from heat and add  a 1-inch piece of fresh peeled ginger and 1 cup fresh mint.  Let steep for at least 30 min.  Strain syrup and store in refrigerator.


To make an individual drink:
In a highball glass, pour:
2 oz gold rum
2 oz simple syrup

2 oz pomegranate juice

squeeze of lime

stir well and add crushed ice.  
top with ginger ale


Appetizer:  Sara

Both of Sara’s dishes were decadent and a little naughty health wise. And both can be fed to other people, which is part of the sensual decadence!

Peach & Brie Bruschetta

1 baguette
Extra Virgin Olive Oil

⅓ c balsamic vinegar

⅓ c white wine

¼ c red onion, fine dice
2 bags frozen organic peaches, rough chopped

a hunk of triple cream brie

Slice the baguette into thin rounds.  Brush with olive oil.  Place on a cookie sheet and broil until toasted.  Remove from heat and set aside.

 Heat the balsamic vinegar to a low simmer and reduce to a syrup consistency. Add the peach and red onion toss slightly.



To assemble the bruschetta: 
Smear about a tablespoon of brie cheese on a piece of toast. Broil to melt slightly. Top with a small scoop of peaches.

Bacon Wrapped Water Chestnuts with Huckleberry Sauce

The bacon wrapped chestnuts are a taste explosion, and mingled with the huckleberries you get an appetizer that tantalizes multiple senses.

¾ c ketchup
2 T brown sugar
1 T Worcestershire sauce
4 T huckleberries, frozen or fresh (in season)
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained

Preheat oven to 375 degrees F (175 degrees C).
In a bowl, combine ketchup, brown sugar, Worcestershire sauce and huckleberries; combine with stick blender.

Cut bacon slices into half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 40 minutes.
Serve with side of sauce for dipping. 

Salad:  Erin (absent)

Soup:  Tiffany (sub for Colleen and our returning Dining Diva who is now a professional chef!!!)
Pine Nut Soup with Rouille

Pine nuts stimulate the libido and are rich in zinc, which is key for male potency

5 c pine nuts
5 c vegetable stock

3 ½ c half and half
5 cloves garlic, fine dice

4 pinches of cayenne

Pinch of saffron

Sea salt to taste
Crusty French bread sticks, cut 1” thick
 


Toast pine nuts in a saute pan over medium heat, shaking often to prevent burning. Remove from heat as they begin to turn light brown; set aside to cool. Pulse in food processor to rough chop, careful not to turn them into a paste. Sweat garlic in a dutch oven.  Add stock and saffron to bloom on low heat.  Add cream and nuts.  Heat over low-medium heat while stirring often. Do not bring to a boil.  Add salt and cayenne to taste. Strain in a fine sieve 2-3 times for a smooth and velvety consistency.  Return to heat to warm.  
 


Rouille

2 red peppers, roasted and peeled

3 garlic cloves
1 tsp cayenne
4 saffron, bloomed in stock

½ c breadcrumbs, fresh

¼ c vegetable stock
½ c extra virgin olive oil

salt to taste
 


Puree red pepper, garlic and cayenne.  In separate bowl, bloom saffron in stock.  Add breadcrumbs; mix to a panad.  Add to red pepper puree until smooth.  With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.



At service:  Add a tablespoon of rouille to the bottom of the bowl.  Ladle warm soup.  Top with toasted bread sticks garnished with rouille.

Side Dish:  Tamara
Asparagus in Lemon Butter Sauce

Asparagus, nature’s viagara, is not only phallic in shape, but also contains folic acid, a necessary chemical for producing histamines, which enhance orgasms.

2 lb. asparagus
4 T butter
4 cloves garlic
juice and zest of 1 lemon
salt
1-2 T honey
4 T sesame seeds, lightly toasted

Combine lemon juice, zest, garlic and salt.  Let sit to infuse flavors.  Steam asparagus till crisp tender.  Melt butter and add to lemon juice mixture.  Add honey to taste and whisk well.  Pour sauce over steamed asparagus and sprinkle with toasted sesame seeds.

Entree:  Stacey
Beef Tenderloin with Mashed Potatoes and Buerre Blanc

An indulgent and sensual treat.

Beurre Blanc

1 T minced shallots
2 T white wine vinegar
1 ½ T dry vermouth
1 ½ T fresh lemon juice
½ c heavy cream
1 c unsalted butter (can reduce to ½ c)
salt and pepper to taste

Combine the shallots, vinegar, vermouth, and lemon juice in a saucepan.  Cook rapidly over high heat until the liquid has almost all evaporated 1-2 minutes.  Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1-2 minutes.  Remove the pan from the heat and set it aside until you are ready to serve the sauce.  Just before serving, place the sauce in the top of a double boiler over hot, not boiling water.  Add the butter and salt and white pepper, whisk just until the butter has melted.  Serve immediately. 

 (From The New Basics Cookbook by Julee Rosso and Sheila Lukins)

Cook tenderloin in olive oil and butter in cast iron skillets with herbs de Provence and kosher salt.

Serve tenderloin with mashed potatoes and beurre blanc sauce. 


Dessert:  Mariah
No-Bake Strawberry Pie with Chocolate Chunks

Chocolate stimulates the neurotransmitters that make you feel sensual and go perfectly with strawberries, or "fruit nipples". 

4 c ripe strawberries, sliced
1 No-Bake Pecan Crust
1 c ripe strawberries, whole
5 pitted dates, soaked 10 minutes in warm water and drained
2 tsp fresh lemon juice
nondairy dark chocolate chunks, preferably from a good, organic, fair-trade bar

Arrange the sliced strawberries on top of the prepared crust and set aside.  In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice.  Puree until smooth.  pour this mixture over the sliced strawberries.  Arrange the chocolate chunks, on top of the sauce and refrigerate for 1 hour before serving.  (This helps the pie set and make it perfect for slicing.

No-Bake Pecan Crust

2 c raw pecans or almonds
¾ to 1 c pitted dates, preferably Medjool
¼ tsp salt
Canola oil for greasing pan

Place the nuts in a food processor, and grind them until they are a coarse meal.  Add the dates and salt and process until thoroughly combined.  Press the mixture into a nonstick or very lightly oiled 8- or 9-ince tart pan or spring form pan.

(from The Joy of Vegan Baking by Colleen Patrick-Goudreau)

Wild Card:  Aven
Sensual Oil Blends and Culinary Tattoos

Sweet: ginger, geranium, bergamot, lavender, ylang ylang, lemon

Spicy:  ginger, eranium, bergamot, clove, chamomile, lime

Lottery:  Bonnie

Just Desserts - December 2009

Diva: Tamara

Drinks: Bonnie
Hot Apple Pies

Simmer apple cider with cinnamon sticks, cloves and cardamom pods for a few hours.
Mix in tuaca and top with cardamom and cinnamon flavored whipped cream.

Vegan Hot Chocolate

Lightly simmer 1 ½ large rice milk cartons with a couple bunches of basil, three 70% dark chocolate bars. Add 1 ½ canisters of rice mellow fluff in warm concoction and a dash of cayenne.

Appetizer: Aven
Best Toffee Ever

2 c butter
2 c white sugar
¼ tsp salt
2 c semisweet chocolate chips
1 c finely chopped almonds

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

(From allrecipes.com)


Carribean Coconut Rum Balls

2 ½ c cookie crumbs (I used sugar cookies with a hint of nutmeg)

1 ⅔ c shredded coconut

1 c walnuts, finely chopped

14 oz sweetened condensed milk (1 can)

⅜ c coconut flavored rum

1 tsp rum extract

In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

(Altered from allrecipes.com)

Fudge Azteca

1 c butter

4 oz unsweetened chocolate

1 c cocoa powder

2 lbs powdered sugar

1 ½ c black beans mashed 

2 tsp cinnamon
½ tsp cayenne

1 ½ T coffee

melt

butter and chocolate on stovetop or in microwave 

mix with remaining ingredients and stir until thoroughly mixed

spread in 9x13 pan, refrigerate until firm

Soup: Ashley
Champagne Peach Soup

serves 10


3 c frozen peaches

1 c fresh or canned peaches, peeled, pitted and sliced

1 c vanilla yogurt

1 T honey

 1T lemon juice

⅛ tsp ground cardamom

⅛ tsp ground cloves

¾ bottle dry champagne or sparkling apple juice



Blend all ingredients together until smooth. Garnish with chopped mint, diced peaches and a drizzle of honey. Drink the rest of the bottle of champagne.

Salad: Lovina
Who says cheese can't be dessert?

Mixed Greens with Goat Cheese Patty, Sweet Red Wine Vinegarette, Fresh Pomegranate, and Pastachio Brittle

2 lbs mixed salad greens
1 pomegranate, seeded
Pastachio Brittle (see recipe below)
12 oz goat cheese
1 ½ c panko bread crumbs
Olive oil
2 large eggs
salt
fresh cracked pepper
ground sage
½ tsp orange infused olive oil
2 tsp orange zest
3 shallots minced
1 c red wine (I used a good drinking cab)
4 T brown sugar
2 T orange juice
2 T pomegrate vinegar
sprig fresh rosemary

For the dressing:
Heat saucepan over medium heat with 1 T olive oil. Add diced shallot and saute until soft (2 mins). Add red wine, orange juice, brown sugar, orange zest, 2 tsp sage, sprig rosemary. Reduce heat to medium-low and allow to simmer for 20 minutes until reduced. Allow mixture to cool to room temperature, then whisk in 1/3 olive oil and pomegranate vinegar. Season to taste. Refridgerate dressing.

For the Goat Cheese Patties:
In a mixing bowl, combine goat cheese with 2 tsp ground sage, 1 tsp salt, 1 tsp pepper and orange infused olive oil. Form goat cheese into 1 in round balls and place on a plate. Flatten balls into 1/4 inch thick round patties, cover with plastic wrap and refrigerate until ready to fry. Heat 2 Tbs olive oil in skillet over medium heat. In a small bowl, whisk eggs with generous pinch of salt and pepper. In separate bowl, combine bread crumbs with 1 tsp sage, 1 tsp salt, 1 tsp pepper. Transfer chilled goat cheese patties into egg mixture then dip into bread crumb mixture, shaking off excess. Place patties in heated skillet. Fry until golden brown (approximately 4 minutes) then turn and repeat. Transfer browned patties to a plate lined with paper towel/bag. Serve immediately.

Serve warm goat cheese patties over a bed of greens tossed with moderate amount of dressing. Sprinkle with about a T of fresh pomegranate seeds and a few pieces of pastachio brittle.

Buttery Pistachio Brittle

Cooks Note - this recipe yields FAR more than you will use for the salad recipe, so give a few treats wrapped in some fun gift receptacles to your friends!! ;)
Brittle candy studded with pistachios is a twist on the traditional peanut brittle candy recipe.

2 c sugar
1 c light corn syrup
½ c water
1 c butter
2 c salted pistachio nuts
1 tsp baking soda

Combine sugar, corn syrup and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil (10 to 15 minutes). Add butter. Continue cooking, stirring occasionally, until candy thermometer reaches 280°F. or small amount of mixture dropped into ice water forms a pliable strand (35 to 40 minutes).

Stir in pistachios. Continue cooking, stirring constantly, until candy thermometer reaches 305°F. or small amount of mixture dropped into ice water forms a brittle strand (15 to 20 minutes).

Remove from heat; stir in baking soda. Pour mixture onto 2 buttered baking sheets; spread about 1/4 inch thick. Cool completely; break into pieces.

Cook's note to self....don't try to start shelling pastachio's at the same time you start heating the sugar or the mixture on the stove will get to temperature before you get the nuts in and your brittle will have a slightly burnt flavor which will require you to give your friends a disclaimer about the burnt brittle before they put pieces on their salad (LOL!!!!).

(from www.landolakes.com)

Side Dish: Colleen (absent)

Entree: Stacey
Berries and Buttermilk Puddings

1 tsp agar agar
1 c whole milk, divided
½ vanilla bean, split lengthwise
6 T sugar
1 c well-shaken buttermilk
¼ c dry red wine
¼ c water
3 T sugar
1 (3-inch) strip lemon zest
1 (3-inch) strip orange zest
1 Turkish or ½ California bay leaf
1 c quartered strawberries
2 c mixed berries

Sprinkle agar agar over ¼ c milk in a small bowl and let soften 1 minute.

Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining ¾ c milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add agar agar mixture to hot milk mixture, stirring until dissolved. Quick-chill in an ice bath, stirring occasionally until cold but not thickened about 5 minutes.

Bring wine, water, sugar, zests and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

Add strawberries and simmer 5 minutes. Discard zests and bay leaf.
Chill sauce, stirring occasionally until cold, about 1 hour.
Spoon sauce over puddings and top with remaining berries.

(From Gourmet, September 2009)

Dessert: Erin
Pumpkin Dump Cake

1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 c white sugar
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
2 tsp ground cinnamon
½ tsp salt
1 (18.25 ounce) package yellow cake mix
½ c butter, melted
1 c chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.

Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

(from allrecipes.com)

Wild Card: Sara
Apple-Cranberry Phyllo Tart

½ c (1 stick) unsalted butter, melted, plus more for baking sheet
4 sheets phyllo dough (each 12x17 in), thawed if frozen
2 tsp ground cinnamon
5 T pure maple syrup, plus more for serving
4-5 apples, such as Gala, Fuji or Pink Lad, cored, halved and cut into ¼-inch-thick wedges
1 ½ c fresh cranberries (5 oz)
2 T sugar
Unsweetened whipped cream for serving

Preheat oven to 400. Brush a baking sheet with butter. Lay 1 phyllo sheet on prepared baking sheet; brush with about 1 T butter and sprinkle with some cinnamon. Repeat layering with remaining phyllo sheet and more butter and remaining cinnamon. Bake until crisp and golden brown, about 10 minutes. Meanwhile, core and halve apples; cut into ¼-inch-thick wedges.

Remove phyllo from oven; brush top gently with 2 T maple syrup. Place a row of apple wedges along one short side with rounded edges facing out. Make a second row of apples next to the first row, overlapping the rows slightly and staggering the wedges so that the rounded edges of the second row fall between the rounded edges of the first row. Cut wedges as needed to fill gaps at ends of each row. Scatter cranberries over top. Drizzle with remaining butter and 3T maple syrup; sprinkle with sugar.

Bake until apples are just tender (they should offer a little resistance when pierced with the tip of a sharp knife) and cranberries have softened, about 25 minutes. Transfer sheet to a wire rack to cool slightly.

Cut tart into squares. Drizzle with maple syrup and serve warm with whipped cream on the side.

(From Martha Stewart holiday sweets 2009)

Plus toothbrushes, toothpaste and floss for all!



Lottery: Mariah

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

Mardi Gras - Let the Good Times Roll - February 2009

Diva: Stacey

Drinks: Tamara
Mardi Gras Hurricanes

Serves 10-12

12 ounces light rum
12 ounces dark rum
10 ounces grenadine, or passion fruit syrup (I used grenadine)
10 ounces fresh orange juice (I doubled it.)
10 ounces sour mix, or fresh lime juice (I used lime juice)
3 T superfine sugar, or more to taste
1 large orange, cut into 1/4-inch thick slices

Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws. (Omit alcohol for virgin version and increase the orange juice to taste.)

**These turned out to be very strong. In future you may want to decrease the rum a bit and increase the orange juice. For the non-alcoholic you will want to increase the juice and maybe add bubbly water.)

Appetizer: Erin
Hearts of Palm

1 14 oz can hearts of palm
3 T green onion, chopped
¼ c sour cream
1/8 tsp cayenne
¾ c parm cheese
2/3 c mayo
2 T pimento, chopped (little jar)

Preheat oven to 350 degrees.

Drain hearts of palm and chop finely. Reserve 1 T of parm cheese and green onion. Mix hearts of palm thoroughly w/ remaining ingredients. Spread mix into shallow baking dish and sprinkle w/ reserved parm cheese and onion evenly over top. Bake 20 min or until hot and bubbly. Run quickly under broiler to brown top.

Serve with crackers or bread. Wheat thins or baguette slices are perfect.

Salad: Sara
Citrus Sunburst Salad

For the Vinaigrette (I doubled the recipe)
1/8 c Raspberry (or Pomegranate) Vinegar
1 T Dijon Mustard
1 T Honey
1 tsp Orange zest
1/3 c Vegetable (or Grapeseed) oil

Whisk together the vinegar, mustard, honey and orange zest until well incorporated. Pouring slowly, whisk in the oil until emulsified. Season with salt and pepper.

For the Salad
1 c Pecans
1 ½ T butter
2 T Sugar
2 tsp Chili powder
6 c Mixed Salad Greens (I used romaine and red leaf)
½ c Dried Cranberries
4 0z Feta, crumbled (I omitted for the Mardi Gras Theme)
2 Medium oranges peeled with a knife and cut into segments (I used blood oranges)
1 Pomegranate separated (I was unable to find one, but it really is a nice addition to the salad)

Melt butter in a non-stick saute' pan on high heat. Stir in the pecans and cook for about 2 minutes. Toss the sugar and chili powder in with the nuts. Continue to cook for an additional 2-4 minutes until the sugar has just started to melt. Remove to a sheet pan covered with parchment paper and let cool completely.

Portion out the salad on to plates and serve with cranberries, orange segments, pecans, and in lieu of pomegranate I use red pepper strips for added color. Very yummy and good for you salad!

Soup: Bonnie
Potato Garlic Soup

Equal parts russett potatoes and red potatoes. (I used about 4 c. each)
1 large T of minced garlic
4 heads of garlic w. the top 1/3 of the heads cut off and the paper removed for the most part
2 large leeks
2 T veg broth paste
1 c heavy cream
fresh chopped thyme (few tbs)
few bay leaves
about 3 T butter
1 T oil
salt and pepper

On med heat butter and oil, add leeks. Cook until half done then add minced garlic and cook for while longer. Add potatoes water, bay leaves, veg paste and garlic bulbs. Cook until done then lower heat. Remove bay leaves and garlic. Smoosh garlic out of bulbs and use how ever much you want. (I used it all.) Use submersion blender to puree to desired consistency, add thyme and cream.

Side Dish: Mariah
Smothered Green Beans

1 quart green beans, broken in short pieces
1 small onion, sliced
2 T shortening
1/3 c water
1 small sprig of parsley
Pinch of thyme
Salt and pepper to taste
Dash of Worcestershire
Add Blacken Cajun Seasonings to taste

Sauté beans and onions in grease for a few minutes, until onions are wilted. Add water, parsley, thyme, salt, pepper, and Worcestershire sauce. Bring to a boil. Lower to simmer and cover. Cook for 45 minutes, stirring occasionally. (A large can of green beans can be substituted for fresh, using 1/3 cup of the liquid, & adding beans and other ingredients after onion is sautéed.) Servings: 4

Entree: Ashley
Brown Sugar and Bourbon Ribs

Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even better, ask the butcher to remove the membrane.
For Divas, I used boneless pork ribs

Yield: Makes 4 servings

Basting sauce
½ c (packed) golden brown sugar*
½ c apple butter*
½ c bourbon whiskey
¼ c apple cider vinegar
3 T apple cider*
2 T Dijon mustard

*I pressed apples from my tree instead and decreased the sugar.

Ribs
1 T coarse kosher salt
1 T (packed) golden brown sugar
1 ½ tsp dry mustard
1 ½ tsp dried thyme
1 tsp ground ginger
½ tsp ground cinnamon
1 ½ tsp cayenne pepper
2 2- to 2 ¼ -pound racks baby back pork ribs (I used 5 lbs of boneless and 2 pkgs of firm tofu)

1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 ¼ c apple cider

For basting sauce:
Whisk all ingredients in medium bowl to blend.

For ribs:**
Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.

Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

**I let the ribs sit with the rub for 2 hours, then put the ribs and the ingredients listed for the roasting pan part into my crockpot and cooked it on low for about 8 hours. I then followed the grill part except I had to use a veggie grill pan since the meat was practically falling apart at that point.














Dessert: Aven
Apricot Raspberry King Cake

Dough

1 c milk
¼ c butter
2 (.25 ounce) packages active dry yeast
2/3 c warm water (110 degrees F/45 degrees C)
½ c white sugar
2 eggs
1 ½ tsp salt
½ tsp freshly grated nutmeg
5 ½ c all-purpose flour
1 baby doll!

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

Filling
1 pkg cream cheese
½ cucp powdered sugar

beat cream cheese and sugar until smooth

½ cup raspberry jam

Glaze

1 ½ c sugar
¼ c water
½ c butter
¼ c apricot rum
1 tsp rum extract (optional)

Boil sugar and water, stirring until sugar dissolves. Add butter and simmer until thick and syrupy. Remove from heat and add rum and extract.

Roll dough halves out into large rectangles (approximately 10x16 inches or so). Spread the cream cheese filling evenly over the dough, then the jam over the cream cheese and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 rings. Place each ring on a prepared cookie sheet. With a knife make cuts 1/4” deep at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the glaze. Another layer of glaze can be added when cake is cool.

Whomever receives the baby in their slice is supposed to have good luck and is supposed to throw the next party and/or make the next cake!

Wild Card: Tina (sub for Lovina)
Tabasco-Cheddar Biscuits

1 ½ c cake flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
4 T cold, unsalted butter, cut into small pieces
½ c low-fat buttermilk
1 tsp Tabasco red pepper sauce

Preheat oven to 400 F and coat baking sheet with cooking spray.

Whisk together flour, baking soda, baking powder and alt in large bowl. Stir in butter and cheese. Stir in buttermilk and mix until dough just comes together. Scrape out onto well-floured work surface and pat dough to ½ inch thickness. Cut out biscuits with 2 ½ inch diameter round cutter. Repeat with remaining scraps of dough until you have 8 biscuits and transfer biscuits to prepared baking sheet.

Sprinkle red pepper sauce on tops of biscuits. Bake 12-15 minutes or until puffed and golden. Serve hot.

Lottery: Colleen