Diva: Lovina
Drinks: Aven
Red and White Wine
Blackberry Wine Spritzers
I added some homemade blackberry juice to some sparkling water and then mixed with wine half and half over ice.
Cranberry Raspberry Shrub
1 c frozen or fresh berries
1 c sugar
1 c apple cider vinegar
sparkling water
Bring the fruit and sugar to a boil and stir until the sugar dissolves. Remove from heat and add the vinegar. Pour mixture into a jar and let sit at least 1 full day before drinking for flavors to combine. Mix fruit mixture and water to taste and serve over ice; half and half is good and not too vingegary.
Appetizer:
Soup: Colleen
Potato Soup with Smokey Cheese
2 large red onions, chopped
3 T butter
Salt
3 Yukon gold potatoes, diced
4 c veggie broth
1 c whipping cream
1 c buttermilk
Salt and Pepper
~ 8 oz sharp white cheddar cheese, shredded
8 or more oz of smoked cheddar cheese, shredded (add to taste)
Saute onions in butter with a pinch of salt until soft. Add potatoes and broth and bring to a boil. Reduce heat and cook until potatoes are soft (30-45 min). Remove from heat and puree with an immersion blender. Add heavy cream, buttermilk and cheese and heat through. Season to taste with salt and pepper. Serve garnished with extra cheese!
This soup is also delicious if you add kale or spinach!
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/leek-potato-soup-recipe/index.html
Salad: Tiffany
salad ingredients: candied nuts (I'll forward you the recipe my sister sent me), feta, thinly sliced red onion, dried cranberries (I used pomegranate), mixed greens
dressing ingredients: 1/3 c. olive oil, 1/4 c. sugar, 1/4 c. raspberry vinegar (I couldn't find it, so used balsalmic raspberry vinegar), 1/2 t. salt, 1/2 t. Tabasco, pepper, dried parsley
Side: Erin
Cauliflower Gratin
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 T unsalted butter, divided
3 T all-purpose flour
2 c hot milk
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¾ c freshly grated Gruyere, divided
½ c freshly grated Parmesan
¼ c fresh bread crumbs
Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Entree :
Dessert:
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Sunday, December 9, 2012
Sunday, May 6, 2012
Indian - May 2012
Drinks: Mary Ellen
Bombay Sapphire Gin and Tonics
Pour a shot of gin over ice and add tonic to fill glass.
Ginger Lemonade Concentrate
2 c water
1 c sugar (can use honey)
2 T grated ginger
1 c lemon juice
Simmer sugar and ginger in water for 5 minutes-until liquid is clear. Let cool and add lemon juice. Mix with sparkling or still water and serve over ice.
Appetizer: Lovina
Samosa Cutlets with Cilantro Chutney
Potato Cutlets:
¾ bag frozen green peas (about 2 ½ c)
1 large onion, finely chopped
4 large cloves garlic, finely minced
9 medium potatoes
2-3 tsp tumeric
3 tsp cumin powder
3 tsp curry powder
3 tsp salt
½ jalapeno, finely chopped
juice of 2-3 lemons, freshly squeezed
oil for frying
Bring a large pot of salted water to boil. Meanwhile, steam peas and transfer to a large bowl then mash. In a large saute pan, heat 2 tablespoons canola oil and add peas, onion, garlic, and jalapeno. Add tumeric, cumin, curry and salt. Cook stirring often until onions are softened. In the meantime, wash potatoes and prick skins with a fork. Add to boiling water and cook until tender. Return pea mixture to bowl and add lemon juice. Mix and set aside. When potatoes are cooked, remove from water and allow to cool slightly until they can be handled. Remove skins and place in another bowl and mash until a coarse mealy texture is formed. Combine potatoes and pea mixture and season to taste. Set aside to cool. Coat bottom of large heavy saute pan (I used cast iron) with oil and heat over medium-high heat. Prepare patties by hand (about dollar-sized) and add to pan, reduce heat slightly to medium, and fry for approximately 2-3 minutes per side, until a nice brown crust forms. Cook patties in batches and serve immediately with Cilantro Chutney.
Cilantro Chutney
I bunch cilantro, stems removed, rough chopped
1 ½ large cloves garlic, whole
½ jalapeno, rough chopped
1 tsp cumin powder
juice of 1 lemon, freshly squeezed
1 tsp salt
¼ c whole raw almonds (about 8-10)
2-3 T water
Add all ingredients to blender and process until smooth. Add water to desirable consistency and season to taste. Can be made a day in advance to allow flavors to develop. Place a teaspoon-sized dollop on top of simosa patties.
**This recipe was contributed and prepared by my friend Monika’s mother, Sudha, during her visit to the Palouse for Monika’s graduation from WSU.
Soup: Colleen
Cold Mango Soup
lots of mango - maybe 4 or 5 cups?
2 c orange juice
juice of 2 limes
1½ c plain yogurt
Place ingredients in blender and purée. Chill for at least two hour. Recipe slightly adapted from: http://www.foodnetwork.com/recipes/saras-secrets/pack-and-pour-mango-soup-recipe/index.html The original recipe produced a very, very thin soup that mostly tasted of orange juice. I added a lot more mango and it ended up more of the consistency and flavor I was looking for.
Salad: Aven
Lentil Chopped Salad
1 c brown lentils, dry
1 large cucumber, diced
1 red or yellow bell pepper, diced
1 c diced tomatoes
¼ c fresh parsley, finely chopped
extra tomatoes and parsley for garnish, optional
Bring lentils to boil in 4 cups water, reduce heat and simmer for 20 minutes until lentils are tender but not falling apart. Drain and cool lentils. Toss lentils with dressing and then stir in veggies and parsley. Garnish each serving with a large tomato slice and sprig of parsley.
Coriander and Ginger Dressing
2 T apple cider vinegar
2 T olive oil
⅛ tsp ground ginger
¼ tsp ground coriander
pinch sugar
salt and pepper to taste
Mix ingredients well.
Side Dish: Hallie
Ginger Carrot Rice
3 c basmati Rice
1 onion
butter
6 carrots
ground ginger (how much do you like?)
1-2 c roasted peanuts chopped
salt to taste
cayenne to taste
Cook rice according to directions. I mix a little ground ginger in to infuse the rice. As the rice cooks, saute the onion in butter for about 10 minutes. Add the grated carrots and ground ginger to the onions and cover to steam for about 2 minutes. Add the cayenne and salt to taste and combine the rice, peanuts, and sauteed veggies.
Entree: Erin
Garam Masala Scallops (with Roasted Acorn Squash or Jasmine Rice)
1 large (1 1/2- to 2-lb) acorn squash (Disregard squash directions if using Jasmine Rice instead)
¾ lb sea scallops, tough muscle removed from sides if necessary
1 ½ T vegetable oil
¾ tsp turmeric
1 ½ T minced seeded jalapeño chile
1 large garlic clove, minced
2 tsp grated peeled fresh ginger
1 T plus 2 tsp fresh lime juice
¼ c water
¾ c heavy cream
1 ½ tsp garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
Cooks' notes: Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes. For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.
Dessert: Stacey
Chai Masala Cake
Filling/Topping:
1 T butter
3 T brown sugar
1 ½ T flour
⅓ c chopped walnuts
2 tsp chai tea (dry)
Batter:
1 ¼ c flour
⅛ tsp salt
½ tsp baking soda
1 tsp baking powder
6 T butter, softened
½ c sugar
2 eggs
¾ c plain yogurt
1 t. vanilla
Pre-heat oven to 350 degrees
Butter a loaf pan and flour well.
Topping/filling:
In a shallow dish mix ingredients with a fork until crumbly.
Batter:
Sift dry ingredients together in a bowl.
Cream butter and sugar. Add eggs and vanilla. Mix well with a mixer. Alternately add flour mixture and yogurt. Mix until smooth and creamy.
Put half of the mixture into the loaf pan. Spoon in ¾ of the topping mixture. Add the rest of the batter and then spoon the rest of the topping mixture on top.
Bake for 40 minutes. Let rest in the pan for 10 minutes then turn onto a cooling rack.
Serve slices with ice cream and strawberries (optional)
Lottery: Tiffany
Monday, February 13, 2012
Favorites - February 2012
Drinks: Aven
Vodka Tonics with Kumquats
1 shot vodka
tonic water to taste
1 kumquat cut in half
pour over ice and enjoy
Cucumber Water
10 thin slices cucumber
1 slice lemon
½ gallon water
Let cucumber and lemon sit in water overnight in the refrigerator, and shake or stir before serving.
Appetizer: Lovina
Polenta cakes with caramelized onions and fontina
4 c water
4 c half and half
2 c polenta
2 T fresh thyme
salt
white pepper
½ c grated Parmesan
½ c melted butter
Caramelized onions (recipe below - do ahead)
1 ½ c grated fontina (or substitute blue cheese crumbles)
In a large pot, heat water and half and half to just before boiling (small bubbles will form along the edge). Season with fresh thyme, salt and white pepper. Slowly whisk in polenta. Reduce heat and stir continuously while mixture simmers for 10-12 minutes until polenta is thick and creamy and completely cooked. Stir in Parmesan. Season polenta to taste. Lightly sprinkle a sheet pan with water. Pour the cooked polenta out on the sheet pan and spread evenly to about a ¼ inch thickness. Allow to cool for 20 minutes or so. Once cool and firm, cut into small triangles with a pizza cutter.
Heat oven broiler to 500 (F). Transfer polenta wedges to dry baking sheet and brush tops with melted butter. Place sheet on oven rack about 4-6 inches from broiler. Broil for 5-7 minutes until polenta begins to turn golden brown. Remove pan from oven and flip polenta wedges, brush tops with butter, and return to broiler. Broil for another 5-7 minutes until browned. Remove from broiler and top polenta with about 1 tbsp of caramelized onions and sprinkle with about 1-2 tsp grated fontina (or substitute blue cheese crumbles). Return to broiler for 1-2 minutes until cheese is melted and beginning to brown. Transfer polenta wedges to serving tray and serve immediately.
Caramelized onions
8 c thinly sliced yellow onions
¼ c butter
¼ c olive oil
2 T balsamic vinegar
salt and pepper
In a large skillet, add butter and olive oil over medium heat until bubbles begin to form. Add onions. Sprinkle with 2 tsp salt (to draw out moisture in onions) and stir. Saute until onions begin to wilt, then reduce heat to medium low. Cook onions for 30 minutes, turning frequently, until onions have turned soft and brown. Pour in balsamic vinegar and reduce for 5 minutes. Season with salt and pepper to taste.
Soup: Hallie
Italian Wedding Soup
For the meatballs:
¾ pound ground chicken
½ pound chicken sausage, casings removed
⅔ c fresh white bread crumbs
2 tsp minced garlic (2 cloves)
3 T chopped fresh parsley leaves
¼ c freshly grated Pecorino Romano
¼ c freshly grated Parmesan, plus extra for serving
3 T milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the soup:
2 T good olive oil
2 leeks
1 c minced yellow onion
1 c diced carrots (3 carrots), cut into 1/4 inch pieces
¾ c diced celery (2 stalks), cut into 1/4 inch pieces
10 c homemade vegetable stock
½ c dry white wine
1 package orzo
12 ounces baby spinach, washed and trimmed
Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1¼ -inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
Cook the orzo separately until al dente.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, leeks, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Puree until the leeks aren’t tough. Add the meatballs and orzo to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
I tried to make this vegetarian and left out the meatballs and egg. Never do that. Keep the meatballs, or it becomes too bland.
Adapted from 2008, Barefoot Contessa Back to Basics
Salad: Mary Ellen
Fresh Salad with Danish/French Dressing
Choose your favorite lettuce and top with tomatoes, yellow bell peppers, carrots, mini squares of feta cheese and the dressing.
Dressing: Equal parts dijon mustard and balsamic vinegar-whisked until smooth. Add olive oil 2 T at a time until you get the concentration you want. I like mine fairly concentrated, so I can use less!
Side Dish: Stacey
Marbled Stuffed Potatoes
Polenta cakes with caramelized onions and fontina
4 c water
4 c half and half
2 c polenta
2 T fresh thyme
salt
white pepper
½ c grated Parmesan
½ c melted butter
Caramelized onions (recipe below - do ahead)
1 ½ c grated fontina (or substitute blue cheese crumbles)
In a large pot, heat water and half and half to just before boiling (small bubbles will form along the edge). Season with fresh thyme, salt and white pepper. Slowly whisk in polenta. Reduce heat and stir continuously while mixture simmers for 10-12 minutes until polenta is thick and creamy and completely cooked. Stir in Parmesan. Season polenta to taste. Lightly sprinkle a sheet pan with water. Pour the cooked polenta out on the sheet pan and spread evenly to about a ¼ inch thickness. Allow to cool for 20 minutes or so. Once cool and firm, cut into small triangles with a pizza cutter.
Heat oven broiler to 500 (F). Transfer polenta wedges to dry baking sheet and brush tops with melted butter. Place sheet on oven rack about 4-6 inches from broiler. Broil for 5-7 minutes until polenta begins to turn golden brown. Remove pan from oven and flip polenta wedges, brush tops with butter, and return to broiler. Broil for another 5-7 minutes until browned. Remove from broiler and top polenta with about 1 tbsp of caramelized onions and sprinkle with about 1-2 tsp grated fontina (or substitute blue cheese crumbles). Return to broiler for 1-2 minutes until cheese is melted and beginning to brown. Transfer polenta wedges to serving tray and serve immediately.
Caramelized onions
8 c thinly sliced yellow onions
¼ c butter
¼ c olive oil
2 T balsamic vinegar
salt and pepper
In a large skillet, add butter and olive oil over medium heat until bubbles begin to form. Add onions. Sprinkle with 2 tsp salt (to draw out moisture in onions) and stir. Saute until onions begin to wilt, then reduce heat to medium low. Cook onions for 30 minutes, turning frequently, until onions have turned soft and brown. Pour in balsamic vinegar and reduce for 5 minutes. Season with salt and pepper to taste.
Soup: Hallie
Italian Wedding Soup
For the meatballs:
¾ pound ground chicken
½ pound chicken sausage, casings removed
⅔ c fresh white bread crumbs
2 tsp minced garlic (2 cloves)
3 T chopped fresh parsley leaves
¼ c freshly grated Pecorino Romano
¼ c freshly grated Parmesan, plus extra for serving
3 T milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the soup:
2 T good olive oil
2 leeks
1 c minced yellow onion
1 c diced carrots (3 carrots), cut into 1/4 inch pieces
¾ c diced celery (2 stalks), cut into 1/4 inch pieces
10 c homemade vegetable stock
½ c dry white wine
1 package orzo
12 ounces baby spinach, washed and trimmed
Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1¼ -inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
Cook the orzo separately until al dente.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, leeks, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Puree until the leeks aren’t tough. Add the meatballs and orzo to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
I tried to make this vegetarian and left out the meatballs and egg. Never do that. Keep the meatballs, or it becomes too bland.
Adapted from 2008, Barefoot Contessa Back to Basics
Salad: Mary Ellen
Fresh Salad with Danish/French Dressing
Choose your favorite lettuce and top with tomatoes, yellow bell peppers, carrots, mini squares of feta cheese and the dressing.
Dressing: Equal parts dijon mustard and balsamic vinegar-whisked until smooth. Add olive oil 2 T at a time until you get the concentration you want. I like mine fairly concentrated, so I can use less!
Side Dish: Stacey
Marbled Stuffed Potatoes
4 large russet potatoes
1 large sweet potato
½ c sour cream
3 T butter, cut into pieces
2 green onions, thinly sliced
¾ c shredded sharp cheddar cheese
pinch of nutmeg
kosher salt and pepper
olive oil, for brushing
Preheat the oven to 400 degrees. Put the russet and sweet potatoes directly on the oven rack and bake for 30 minutes. Pierce each potato a few times with a fork and continue baking until tender, 15 minutes more for the sweet potato and 20-25 minutes more for the russet potato. Let cool slightly.
Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into the bowl, leaving shells intact. Add the sour cream and butter to the bowl and mash lightly. Stir in green onions, ½ c cheese, nutmeg, 1 t salt, and 1 t pepper to taste. Set aside.
Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining cheese.
Reduce the oven temperature to 375 degrees. Place the stuffed potatoes on a baking sheet and bake until cheese melts, about 25 to 30 minutes. Enjoy!!
Food Network Magazine
Entree: Tiffany
Eggplant Roll-Ups
Entree: Tiffany
Eggplant Roll-Ups
1 large eggplant, cut lengthwise into 8 slices
salt and pepper
4 large eggs
¾ c pesto
2 ½ c bread crumbs
olive oil
¾ c ricotta cheese
⅓ c grated pecorino-romano cheese
1 c marinara (recipe to follow)
Season eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 T pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches,cook the eggplant until golden, 2 minutes on each side. Transfer eggplant to a paper towel lined baking sheet. (Instead of frying eggplant, I coated a baking sheet with olive oil and baked it instead at 350, flipping eggplant after about 5 minutes).
In a small bowl, combine the ricotta and 3 T of the pecorino-romano; season with salt and pepper. Spread 1 T of the remaining pesto on each eggplant slice and top with about 2 T of the cheese mixture. Roll up each slice. Bake (at 350) until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara to a simmer. Serve the roll-ups with the sauce and remaining cheese.
Rachel Ray
Marinara*
1 T olive oil
1 c chopped yellow onion
1 ½ tsp minced garlic
½ c red wine (I used chianti)
1 (28-ounce) can crushed tomatoes
1 T chopped fresh parsley
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Ina Garten recipe from www.foodnetwork.com
*I usually use my favorite jarred sauce (Cucina Antica marinara from the Co-op) when I make eggplant roll-ups. For Divas, I felt like that was cheating, so I tried this Ina Garten recipe. I didn’t love how my homemade marinara came out and think this meal is better with the Cucina Antica sauce
Dessert: Erin
Flan with Caramel Sauce
"Flan" is the Spanish name for vanilla egg custard, topped with caramel sauce. It is a Spanish classic and one of the most popular desserts, served everywhere in Spain. Flan makes a great finish to any meal because even though it is sweet, it is a light dessert. Because it is made in ramekins or a baking dish and not removed until it's time to eat, it "travels" well in an ice chest. Just cover tightly with plastic wrap while en route and un-mold when ready to serve!
½ c sugar
2 c whipping cream*
1 tsp vanilla extract
3 eggs
¼ c sugar
½ c blanched almonds for garnish (optional)
sprig of mint for garnish (optional)
sliced berries for garnish (optional)
* To make a lower calorie flan, use 1 cup low-fat milk and 1 cup light whipping cream.
Wipe out six ramekins to ensure that there is no dust in them. Set in a glass baking dish.
Heat 4-5 cups of water in a pot on stove.
Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Carefully spoon caramelized sugar into each of the 6 ramekins or large dish.
Pre-heat oven to 325F degrees.
Scald cream in a saucepan. (Keep a close eye on the pan, so the cream does not boil over.) Remove immediately.
Meanwhile in a mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins.
Carefully remove 1-2 ramekins to provide some extra room. Pour in hot water until there is about 1/2-inch of water in the 9” x 13” baking dish for boiling water bath. Replace ramekins. (If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary.)
If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 3-5 minutes.
Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.
When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate.
Garnish with whole blanched almonds and/or a sprig of mint if desired.
http://spanishfood.about.com/od/dessertssweets/r/flan.htm
Lottery: Ashley
In a small bowl, combine the ricotta and 3 T of the pecorino-romano; season with salt and pepper. Spread 1 T of the remaining pesto on each eggplant slice and top with about 2 T of the cheese mixture. Roll up each slice. Bake (at 350) until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara to a simmer. Serve the roll-ups with the sauce and remaining cheese.
Rachel Ray
Marinara*
1 T olive oil
1 c chopped yellow onion
1 ½ tsp minced garlic
½ c red wine (I used chianti)
1 (28-ounce) can crushed tomatoes
1 T chopped fresh parsley
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Ina Garten recipe from www.foodnetwork.com
*I usually use my favorite jarred sauce (Cucina Antica marinara from the Co-op) when I make eggplant roll-ups. For Divas, I felt like that was cheating, so I tried this Ina Garten recipe. I didn’t love how my homemade marinara came out and think this meal is better with the Cucina Antica sauce
Dessert: Erin
Flan with Caramel Sauce
"Flan" is the Spanish name for vanilla egg custard, topped with caramel sauce. It is a Spanish classic and one of the most popular desserts, served everywhere in Spain. Flan makes a great finish to any meal because even though it is sweet, it is a light dessert. Because it is made in ramekins or a baking dish and not removed until it's time to eat, it "travels" well in an ice chest. Just cover tightly with plastic wrap while en route and un-mold when ready to serve!
½ c sugar
2 c whipping cream*
1 tsp vanilla extract
3 eggs
¼ c sugar
½ c blanched almonds for garnish (optional)
sprig of mint for garnish (optional)
sliced berries for garnish (optional)
* To make a lower calorie flan, use 1 cup low-fat milk and 1 cup light whipping cream.
Wipe out six ramekins to ensure that there is no dust in them. Set in a glass baking dish.
Heat 4-5 cups of water in a pot on stove.
Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Carefully spoon caramelized sugar into each of the 6 ramekins or large dish.
Pre-heat oven to 325F degrees.
Scald cream in a saucepan. (Keep a close eye on the pan, so the cream does not boil over.) Remove immediately.
Meanwhile in a mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins.
Carefully remove 1-2 ramekins to provide some extra room. Pour in hot water until there is about 1/2-inch of water in the 9” x 13” baking dish for boiling water bath. Replace ramekins. (If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary.)
If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 3-5 minutes.
Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.
When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate.
Garnish with whole blanched almonds and/or a sprig of mint if desired.
http://spanishfood.about.com/od/dessertssweets/r/flan.htm
Lottery: Ashley
Saturday, July 9, 2011
Oh, Canada - July 2011 (Divas in the Canyon!)
Drinks: Colleen
2 oz Bourbon
¾ oz Maple Syrup
¾ oz Lemon Juice
Shake and strain into a cocktail glass filled with crush ice.
(From drinkdogma.com)
Autumn Maple Leaf
Cranberry Juice
Canada Dry Ginger Ale
Appetizer: Lovina
Pork Pies with Spicy Tomato Cranberry Preserves
For filling1 pound lean ground pork (I used Morning Star Vegetarian Crumbles)
1 medium onion, finely chopped (3/4 cup)
1 garlic clove, minced
½ tsp dried savory, crumbled
½ tsp salt
¼ tsp ground allspice
¼ tsp black pepper
3 T all-purpose flour
For pastry
1 ½ c all-purpose flour
1 ½ tsp baking powder
1 tsp salt
3 T cold vegetable shortening
2 T cold unsalted butter, cut into 1/2-inch cubes
½ c whole milk
Special equipment: a 3-inch round cookie cutter; a 1 1/4- to 1 1/2-inch leaf-shaped cookie cutter (preferably maple*); 2 mini-muffin pans, each with 12 (1/8-cup) muffin cups
Make filling:
Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely.
Make pastry while filling cools:
Put oven rack in middle position and preheat oven to 425°F.
Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife.
Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.
Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes.
(From Gourmet, December 2003)
Spicy Cranberry Tomato Chutney
1 small red onion, chopped (1/2 cup)
1 (14- to 16-oz) can whole tomatoes in juice, including juice
1 c fresh or frozen cranberries, coarsely chopped in a food processor
⅔ c sugar
⅓ c cider vinegar
2 (4- by 1-inch) strips fresh orange zest
1 (4- by 1-inch) strip fresh lemon zest
¼ tsp dried hot red pepper flakes, or to taste
⅛ tsp salt
Bring all ingredients to a boil in a 2-quart heavy nonreactive saucepan over moderate heat, stirring and breaking up tomatoes. Reduce heat and simmer, uncovered, stirring frequently, until thick, 20 to 25 minutes. Cool preserves, then chill, covered, at least 8 hours (for flavors to develop).
(From Gourmet, December 2003)
Salad: Tamara
Canadian Salad
1 package baby spinach leaves (very fresh)
1 red onion
1 Jicama, cut into match sticks (let sit in Ice Water awhile, to crisp)
1 sweet red pepper (chopped)
¾ c carrots, cut into matchsticks
1 c toasted Pecans, whole or chopped
Maple Salad Dressing
1 red onion
1 Jicama, cut into match sticks (let sit in Ice Water awhile, to crisp)
1 sweet red pepper (chopped)
¾ c carrots, cut into matchsticks
1 c toasted Pecans, whole or chopped
Maple Salad Dressing
¾ c pure maple syrup
1 tsp salt
½ c rice vinegar
1 c canola oil (or other mild flavored vegetable oil)
1 ½ tsp ground mustard
Place mixture of all vegetables on a bed of spinach and drizzle with dressing. Top with pecans.
(Adapted from recipejoint.com)
Soup: Stacey
Canadian Cheese Soup
1 lg potato, finely chopped
1 lg onion, finely chopped
¼ c carrots, thinly sliced
¼ c finely chopped celery
1 c water
2 c chicken consommé‚ or 2 c chicken broth
1 c grated sharp Cheddar cheese
½ c half and half
2 T chopped parsley
In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.
Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally. Serve garnished with chopped parsley.
(From recipesource.com)
Side Dish: Erin
Maple and Tangerine Glazed Carrots
1 ¼ c fresh tangerine juice
3 T pure maple syrup
2 T (1/4 stick) butter
1 tsp fresh lemon juice
½ tsp grated tangerine peel
2 ½ pounds large carrots (about 12), peeled, cut on diagonal into ½ inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
½ large tangerine, seeded
Chopped fresh parsley
Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 c. , whisking occasionally, about 8 minutes. Steam carrots until crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.) Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl, squeeze juice from tangerine half over. Sprinkle with chopped parsley.
1 ¼ c fresh tangerine juice
3 T pure maple syrup
2 T (1/4 stick) butter
1 tsp fresh lemon juice
½ tsp grated tangerine peel
2 ½ pounds large carrots (about 12), peeled, cut on diagonal into ½ inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
½ large tangerine, seeded
Chopped fresh parsley
Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 c. , whisking occasionally, about 8 minutes. Steam carrots until crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.) Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl, squeeze juice from tangerine half over. Sprinkle with chopped parsley.
Entree: Sara
Baba’s Perogies and Fried Cream Dip
Dough
9 ½ - 10 c flour
1 tsp salt
1 tsp baking powder
2 c hot water
2 c cold water
1 c melted butter or margarine
Combine and knead dough well. Roll out and cut out circles. Place filling in center and fold over. Crimp the edges well.
Cheese filling
Dry cottage cheese (1 pkg)
1 egg
salt/pepper
Potato filling
Boil potatoes and mash well. Add grated cheddar and sautéed oinions.
Sauerkraut Filling
Cover 1 can sauerkraut, drained, with water and boil for half an hour. Strain and squeeze out the water. Sautee one onion in 3 T oil and 3 T butter. Add to sauerkraut and salt and pepper to taste.
Fried Cream
½ onion chopped
lots of dill (~¼ c)
1 T butter
1 ½ - 2 c whipping cream
salt
Sauté onion and dill in butter. Add whipping cream a little bit at a time. Sal to taste and turn on low until thickens.
Dessert: Ashley
Nanaimo Bars
2 eggs
1 c melted butter
⅔ c cocoa
½ c sugar
3 c graham cracker crumbs
2 c shredded coconut
1 c finely chopped walnuts
24 oz white chocolate chips
12 oz semi-sweet chocolate
2 T butter
Preheat oven to 350. Line a 13x9 pan with parchment paper and grease.
Whisk eggs, butter, cocoa, and sugar. Add in graham cracker crumbs, then coconut and walnuts. Press mixture into the pan. Bake 10 minutes and cool on a rack.
Melt the white chocolate chips and spred it over the cookie layer. Let set for 45 minutes.
Melt semi-sweet chocolate ships and butter together and spred over top. Let layers set up but not harden. Score the top, put in the fridge and allow to fully set.
(Adapted from the Swilly’s recipe in Pullman, WA)
Lottery: Aven
 |
| Stuffing the truck full of the essential ingredients for a fun-filled, divalicious weekend! |
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| Setting up camp in Mariah's yard. |
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| Veggie Nachos for dinner on the deck. Yum! |
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| Pop-rock fun! |
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| Hooray! We get to celebrate Colleen's birthday with her! |
Aven made Chocolate Pudding Cake for the celebration. She doubled the recipe, added a teaspoon of cinnamon, used almond milk and left out the chocolate chips. It was divine!
Saturday morning Breakfast, Diva style, included Mariah's quiche, Lovina's Mojito fruit salad and coffee!
Oh Canada Quiche
Plain Pastry Double Crust
2 c sifted all-purpose flour
1 tsp salt
⅔ c butter
7 T cold water
Sift Flour and salt, cut butter into pea sized pieces and add to flour mixture, sprinkle water one tablespoon at a time are you mix the dough. Form into a ball, the roll out flat on a floured surface.
(From Better Homes and Gardens Cookbook)
Beat 8 eggs per quiche, mix in about ½ c milk then add your favorite fixin'. For Oh Canada we added Sharp Cheddar Cheese, Red Peppers and Broccoli for the vegetarian and Canadian Bacon, Red Pepper and Sharp Cheddar for the meat lovers.
Bake the Quiche at 350 for about 25 minutes.
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| Making perogies in bikinis |
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| Life on river time! |
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| Pre-dessert walk to the river. |
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| Nothing like good friends, good food and a good fire! |
Sunday morning breakfast included Aven's awesome scramble, Colleen's banana bread, Stacey's killer biscuits and homemade jams by Ashley. Oh, and LOTS of coffee! (We had quite the mess to clean up before heading home.)
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| Sunday Morning Breakfast - Divas do it right! |
Sunday, January 9, 2011
Iconic Americana - January 2011
Drinks: AvenVelvet Elvis
1 ½ shots Jack Daniels (*cola)
1 shot Chambord berry liqueur (*blackberry syrup)
½ shot lime juice
Sprite/7-up
Lime wedge
*non-alcoholic substitution(From diffordsguide.com)
Appetizer: Mariah
Garlic Roasted Potato Skins
3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
¾ stick (6 tablespoons) unsalted butter, softened
1 tsp salt
¼ tsp black pepper
Preheat oven to 350°F.
Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack. While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins. Increase oven temperature to 425°F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
(From epicurious.com)
Onion Spinach Dip
3 T extra-virgin olive oil
1 large onion, chopped (1 3/4 cups)
½ lb shallots, chopped
½ lb baby spinach, coarsely chopped
3 ounce cream cheese, softened
1 (16-ounce) container sour cream
½ tsp salt
¼ tsp black pepper
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly. Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.
(From epicurious.com)
Potato Balls Rolled in Corn Flakes
1 egg, separated
½ tsp dried parsley flakes
1½ c seasoned, very stiff mashed potatoes⅔ c Corn Flake Crumbs
2 T margarine or butter, melted
Combine egg yolk and parsley flakes in small mixing bowl. Add potatoes. Mix until thoroughly combined. Set aside. In small shallow dish, beat egg white until foamy. Set aside. Portion potato mixture by level measuring-tablespoon. Shape into balls. Dip balls in egg white. Coat evenly with crushed Corn Flakes. Place in well-greased or foil-lined shallow baking. Do not crowd. Drizzle with melted margarine. Bake at 450° F about 10 minutes or until lightly browned
(From www2.kellogs.com)
Honey Dijon Dipping Sauce
¼ cup Dijon Mustard
¼ cup Brown Mustard
2 tbsp Apple Cider or Rice Wine vinegar
2 tbsp honey
Mix Well
Salad: Lovina
Cobb Salad
Cobb salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles, California, found a way to use up leftovers. Cobb had been improvising with the salad for years."
For the salad:
½ head of romaine, chopped
1 bunch watercress, stems removed
4 boiled eggs, sliced or diced
half roasted chicken, boned and chunked
2 avacados, peeled, pitted, and diced
4 roma tomatoes, diced
8 thick-cut bacon strips, crisped and chopped
1 wedge danish bleu cheese, crumbled
several chives for garnish, long lengths
Arrange the eggs, bacon, chicken, avocados, tomatoes, and the bleu cheese crumbles in neat rows atop the lettuce, covering the lettuce almost completely.
For the dressing:
¼ c red wine vinegar (I used white balsamic)
¼ tsp sugar
1 tsp freshly squeezed lemon juice
2 tsp salt
¾ tsp freshly ground black pepper
¾ tsp Worcestershire sauce
¼ tsp Dijon mustard
2 cloves garlic, finely minced
⅓ c olive oil
2 T water
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. While whisking, slowly drizzle in the olive oil to form a thick dressing. You can also add an ounce of bleu cheese crumbles to the dressing if you like. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
(Modified from whatscookingamerica.com)
Soup: Colleen
Ocean Chowder
¼ c arame (seaweed)
2 T butter
2 medium yellow onions, diced
salt
1 T garlic, minced
2 stalks celery, diced
1 large carrot, diced
2 pounds Yukon gold potatoes, diced
2 bay leaves
4 c vegetable stock
2 c heavy cream
2 T fresh parsley, chopped1 T fresh thyme, chopped
black pepper
Place arame in strainer and rinse well. Transfer to bowl, add cold water until barely covered, and let soak for 10 minutes. Drain, chop very coarsely, and set aside.
Meanwhile, melt butter over medium heat, add onion and ½ t salt, and sauté, stirring occasionally, about 10 minutes, until soft and translucent. Add garlic and sauté another minute, then add celery and carrot. Cook 5 minutes, then stir in arame, potatoes, bay leaves, and stock, and bring to a boil.
Reduce heat to low and let simmer about 20 minutes, until potatoes and carrots are just cooked.
Add cream and herbs, and simmer over low heat, stirring frequently, for 10 minutes. Remove bay leaves, season with salt and pepper, and serve.
(From theveggietable.com)
Side Dish: Tamara
Baked Potatoes with Broccoli and Cheese
Russet potatoes (1 per person)Coarse sea salt
Olive oil
Broccoli
Butter
Cheese
Preheat oven to 350. Fork potatoes all over. Rub with olive oil and salt. Place the potatoes directly on the oven rack and bake for 90 minutes. Cut up broccoli and steam till just cooked. Plunge in cold ice water to stop cooking. Slit potatoes down the middle and push in to open up. Put a pat of butter on potato. Stuff with broccoli and top with cheese. Put potatoes back into the oven and warm through until cheese is melted.
Entrée: Stacey
Uncle Dennis’ Pineapple Glazed Baked Ham
1 7-10 lb good quality bone-in oven ham
1 20 oz can pineapple rings
2 c brown sugar
1 T mustardPreheat oven to 350. Score ham in diaganol pattern. Roast in oven in roasting pan for about 2 hours. Add a little water to the pan if it starts to burn. Cover with foil half way into cooking time.
Make glaze – drain juice from the can of pineapple and mix with brown sugar and mustard.
Pull out ham and lay pineapple rings all over and around it. Baste 3 times every 15 minutes.
Remove from oven and let rest 15 minutes. Then carve. Spoon some juices over each slice before serving.
Buttermilk Biscuits
1 package yeast½ c warm water
5 c flour
1 tsp baking soda
1 tsp salt
1T baking powder
2 T sugar
34/ c Crisco shortening
2 c buttermilk
Preheat oven to 400. Dissolve yeast in warm water and set aside. Mix dry ingredients together in a large bowl. Cut in shortening and add yeast and buttermilk. Mix well. Turn dough onto lightly flavored surface. Pat out to about 1 ½ inches thick. Cut with biscuit cuter andplae on greased cookie sheet. Bake about 12 minutes, until golden brown.
(From pauladeen.com)
Dessert: Ashley
S’mores Cupcakes
1 ½ c graham cracker crumbs (about 15 whole crackers ground in processor)
½ c all purpose flour
2 ½ tsp baking powder
½ c (1 stick) unsalted butter, room temperature
¾ c sugar
2 large eggs
1 tsp vanilla extract
¾ c whole milk
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
½ c (scant) heavy whipping cream
¾ c plus one 7-ounce jar marshmallow creme
Nonstick vegetable oil spray
12 1-inch pieces broken graham crackers (for garnish)
Bake cupcakes until tester inserted into center come out clean, about 22 minutes. Transfer cupcakes to rack; cool completely.
Place chocolate in medium bowl. Bring cream just to boil in small saucepan; pour over chocolate. Let stand 1 minute; stir until smooth. Cool ganache until lukewarm.
Push apple corer about 1 inch into top of each cupcake; remove cake, forming hole. Spoon 3/4 cup marshmallow creme into resealable plastic bag, pushing into 1 bottom corner. Cut 1/2 inch off corner. Pipe into holes in cupcakes. Spread 2 teaspoons ganache over each cupcake. (Can be made 8 hours ahead. Let stand at room temperature.)
Preheat broiler. Coar rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow creme on sheet. Broil until slightly charred, 1 to 2 minutes. Spoon dollop of charred cremem over each cupcake; garnish with piece of graham cracker.
(from Bon Appetit)
Lottery: Erin
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