Taste the Sunshine - June 2012

Diva: Erin

Drinks: Ashley

Liquid Sunshine

Mix together equal parts: Pineapple juice, Carrot Orange juice, and Pineapple Coconut Juice.  Add 2 shots of Malibu rum for each glass.  Pour over ice.

Appetizer: Mary Ellen

Solar Flare Eggs (Deviled Eggs)

24 eggs

Mayonnaise

Dijon mustard

Dill pickle juice

Salt and pepper

Minced onion

Sweet red pepper

Paprika

Make sure eggs are room temp before submerging in boiling water. Let cool. Peel and slice in half. Mix egg yolks with mayonnaise, dijon mustard, pickle juice, salt and pepper, and minced onion.  Pipe back into egg white halves and put two very thin strips of sweet red pepper on top. Sprinkle with paprika.

Soup: Lovina

Yam and Carrot Soup with Yogurt Aioli

3 large yams, peeled and cubed

6 large carrots, peeled and cubed

2 onions, chopped

6 cloves garlic, minced

3 T olive oil

8 c vegetable broth

1 tsp cumin

2 tsp garam masala

¼ c fresh marjoram

salt

pepper

Chop and prep all the vegetables. In a large pot or dutch oven, heat olive oil over medium heat. Saute onions and garlic until softened. Add yams and carrots and saute for 5 mins. Add stock and bring to boil. Reduce heat and simmer for 15 minutes until the carrots and yams are fork tender. Remove from heat. Prepare yogurt aioli (recipe below). Add fresh marjoram, garam masala and cumin. Process the soup with an immersion blender until soup is smooth. Add salt and pepper to taste.

Marjoram Yogurt Aioli

1 c greek yogurt

¼ c milk

1 T mayonnaise

fresh marjoram, chopped

1 T fresh squeezed lemon juice

salt

pepper

In a small mixing bowl, combine yogurt, milk and mayo. Whisk until smooth. Add fresh marjoram and lemon juice. Mix and add salt and pepper to taste. Add small dollop to soup and garnish with fresh sprig of marjoram.

Salad: Erin

Tomato and Avocado Salad with Balsamic Vinaigrette

3-4 Avocados

5-6 Tomatoes

dressing:

¼ c balsamic vinegar

2 tsp dark brown sugar, optional

1 T chopped garlic

½ tsp salt

½ tsp freshly ground black pepper

¾ c olive oil

Blue cheese, for garnish

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Emeril Lagasse Balsamic Vinaigrette Recipe

Entree: Aven

Grapefruit Grilled Chicken

       

2 pink grapefruits

2 T brown sugar

1 T honey

¼ c olive oil

salt and pepper

4 boneless skinless chicken breasts, sliced in half horizontally

       

Juice one grapefruit into a bowl. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.

  

Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into the bowl with the juice from the first. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.      

      

To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes, any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.

              

Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

recipe by Sunny Anderson from www.foodnetwork.com

Side: Stacey

Marinated Vegetable Platter

1 ½ lbs. carrots

1 head cauliflower

1 head broccoli

2 cans jumbo black olives

1 basket cherry tomatoes

Mustard Marinade:

1 c canola oil

⅔ c white wine vinegar

3 cloves garlic

3 tsp salt

4 tsp dijon mustard

1 tsp pepper

Beat with a wire whip until smooth.

Peel carrots and slice diagonally. Cut cauliflower and broccoli in small pieces. Steam veggies until desired tenderness about 10 minutes. Plunge in cold water to cool down. Arrange all veggies in a 9x13 dish. Pour marinade over.  Cover and chill overnight.  Arrange on a platter.  Makes lots.  Enjoy!!

Dessert: Hallie

Lottery: Mariah

Spirits - April 2011

Diva:  Ashley

Drinks:  Erin
Dirty Martini

Approx 4 oz Vodka or Gin

Approx ¼ oz Dry Vermouth
Approx ⅛ oz olive brine

3 green olives
small wedge of lemon 


Into a cocktail shaker, pour the Vodka/Gin, Dry Vermouth and olive brine.  
Add ice.  Shake well.  Rub the rim of the martini glass with the wedge of lemon.
 Strain and pour contents of cocktail shaker into a martini glass. 
Drop the olives into the martini before serving.

Cosmopolitan Cocktail
2 oz vodka

1 oz triple sec

½ oz Rose's lime juice or fresh lime juice

1 oz cranberry juice (I also brought pomegranate juice)



Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.



Appetizer: Aven
Whiskey Cheese Ball

1 shallot, quartered
6 ounces white chedder cheese, cubed (I used Cahill's Whiskey Chedder)
4 ounces Gorgonzola, crumbled
4 ounces cream cheese, cubed

¼ c butter, cubed


2 T whiskey

1 tsp worcestershire sauce
½ c pecans, chopped fine



In food processor, process shallot until finely chopped, add cheddar and pulse until cheese is crumbly.  Add all remaining ingredients except pecans and process until smooth and fully mixed.
Refrigerate for at least one hour then shape into a ball and roll in chopped pecans.  Chill overnight for flavors to blend, serve at room temperature.


(Adapted from the KitchenAid food processor instruction manual)

Brandied Chutney

2 cups dried apricots, quartered

2 c blackberries, frozen or fresh
½ c raisins

¼ c crystallized ginger, sliced thin
1 c shallot, chopped

½ lemon, thinly sliced and quartered

2 cloves garlic, pressed or minced
1 ½ c brown sugar

1 tsp mustard powder
1 tsp crushed red pepper

½ tsp salt
½ tsp cinnamon
½ tsp ground clove

½ tsp allspice
½ c brandy
½ apple cider vinegar



Combine all ingredients in a medium saucepan and simmer over low heat until thick, about 45 minutes. 


(Adapted from Culinary Crafting by Doris McFerran Townsend)



Soup:  Mariah
Roasted Red Pepper Soup

6 red bell peppers
2 cloves Garlic (roasted)
1 large onion, coarsely chopped
2 cloves garlic, whole
1 T olive oil
½ c Tequila
½ tsp chili powder
½ tsp cayenne pepper or to taste
¾ c sour cream
1 T tequila
salt to taste

2 c water

Roast the bell peppers. Place on a baking sheet. Place under a broiler and turn occasionally until charred and black on all sides.  Put in a paper bag to cool.  Now the peppers should be easy to peel. Remove peel and all seeds. Set aside.

In a small bowl mix sour cream and the juice of two limes set aside until serving time.

Set heavy saucepan over medium-high heat add olive oil, add chopped onion and salt cook until lightly browned. Add ½ cup of tequila, chili powder and cayenne pepper. Reduce heat, simmer partially covered for a few minutes. Add roasted garlic and peeled bell peppers.  Puree with stick blender until smooth. Whisk in sour cream. Adjust seasoning with salt. Stir in 1 tbsp of Tequila.  Add water to adjust consistency.

Serve with a wedge of lime and a dollop of sour cream.

Salad:  Colleen
Avocado Mango Salad with Tequila Citrus Dressing

Dressing (makes almost 2 cups of dressing):

zest of 1 lime

zest of 1 small orange

juice of ~1.5 limes
juice of ~3/4 an orange

4 T balsamic vinegar

4 T Tequila
just under 1 c of olive oil

1 clove garlic, minced
½ tsp salt

1 tsp chipotle tabasco
fresh ground pepper



Salad:

mixed greens

avocado, sliced
fresh mango, sliced

dried mango, cut in pieces

Build salad, dress and serve!

(Dressing adapted from laurasbestrecipes.com)

Side Dish:  Sara
Spicy Drunken Brussels Sprouts

Brussels sprouts, removed from stalk
Mezzetta roasted red peppers (about 4 large pieces, chopped)
½ red onion, chopped
1 c Spanish red wine
3 tsp agave nectar (I used honey)
½ tsp paprika
½ tsp sea salt
1 tsp fresh ground black pepper

Combine all of the ingredients except for the Brussels sprouts and bring o a boil.  Lower heat to simmer until the onions soften substantially. Place each sprout face down into the bubbling wine mixture and let simmer together, uncovered, until the sprouts soften and wine mixture reduces to a syrupy glaze.

(From traveleatlove.com)

Entree:  Lovina

Dessert:  Ashley

Rum Raisin Ice Cream


1 c (packed) raisins
⅔ cup dark rum

7 large egg yolks
1 c sugar
3 c milk (do not use low-fat or nonfat)
1 ½ c whipping cream

Combine raisins and rum in small bowl. Cover; let stand at room temperature 24-36 hours.

Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl.  Refrigerate until cold.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Add raisins and rum that has not been absorbed by the raisins in the last 5 minutes of churning. Freeze ice cream in covered container until firm, about 4 hours.

Serve with a dollop of homemade whipped cream

(Adapted from Bon Appetit December 1997)

Lottery:  Tamara

Italian Al Fresco Family Divas - May 2010

Diva:  Stacey

Drinks:  Lovina

Red and white wines and flavored sparkling waters


Appetizer:  Mariah and Colleen
World's Best Artichoke Dip (Mariah)

8 oz artichoke hearts
8 oz fresh grated parmesan cheese
8 oz whipped cream cheese
8 oz mayonnaise or sour cream
Add a few shakes of red pepper flakes for a little flare

Mix in large bowl.  I don't recommend blending this in a food processor, as artichoke heart leaves are best in larger pieces.  Spread in baking pan, up to 3" deep.  Bake at 350 for 20-30 minutes, or until bubbling with brown edges.  Cool and serve whatever strikes your fancy I am a serious fan of raw asparagus!

(Modified from luxuryresorttravel.suite101.com)

Caprese 3 ways (Colleen, for 27):



3 lb fresh mozzarella
a little over 2 lbs of tomatoes

fresh basil

pesto

olive oil

salt



Slice the mozzarella and tomatoes in approximately 1/4 inch slices.  Rinse and dry basil.  For 1st variation, stack mozzarella, tomato, and basil leaf and arrange on a tray.  Drizzle with olive oil and sprinkle with salt to taste.  For variation 2, stack mozzarella and tomato and arrange on a tray.  Drizzle with olive oil and sprinkle with salt to taste.  For the 3rd variation, I used pesto (recipe follows) that I had added extra olive oil to to make it fairly thin.  Stack mozzarella and tomato and arrange on a tray.  Spoon thinned pesto over "stacks".  Sprinkle with salt to taste.



Pesto:

2+ cloves of garlic

~2 inch chunk of parmesan
~1/4 c pine nuts

lots of basil

olive oil

salt

pepper

Place first 3 pesto ingredients into a food processor.  Fill the rest of the food processor with basil.  Drizzle with olive oil and add salt and pepper to taste.  Food process until smooth.  Add more olive oil until desired consistency is reached.

Salad:  Aven
Tortellini Salad Al Fresco

Dressing

⅓ c olive oil
1⅓ c white basalmic vinegar
⅓ c raspberry jam
1 T mustard powder
salt and pepper to taste

1 c sundried tomatoes
½ red onion, sliced thin
¼ c capers
1 c  olives, quartered
1 ½ to 2 lbs asparagus, cut into bite size pieces
1 bunch broccoli rabe, chopped
24 oz. tortellini (3 boxes)

Mix dressing ingredients.
Marinate onions and tomatoes in dressing while preparing other ingredients.
Cook tortellini according to package directions, during last 3 minutes of cooking add asparagus, add broccoli rabe during final minute. 
Drain and rinse under cold water.
Toss pasta and veggies with remaining ingredients. 

For vegan/gluten free version use brown rice in place of tortellini.

Side Dish:  Bonnie
Asparagus with Gremolata

1 bunch parsley
zest of 2 lemons
juice of 1 lemon,
 5 cloves garlic
½ c olive oil
salt and pepper to taste.

Put in a food processor and whirl until it is a thick sauce.  Thin with additional olive oil if desired.  Spoon over roasted or steamed asparagus.

Entree:  Ashley
Braised Beef Braciole Stuffed with Basil and Fresh Mozzarella

1 2-lb flank steak
kosher salt and freshly ground black pepper
¾ c shredded Parmesan cheese
1 c shredded low-moisture mozzarella cheese
⅓ c bread crumbs
12 large basil leaves, torn into pieces
¼ c olive oil
1 yellow onion, cut into thin strips
½ c red wine
1 28 oz. can (3 c) whole tomatoes and their juices, pureed
¼ tsp crushed red pepper flakes
8 oz. white mushrooms, quartered
3 cloves garlic, chopped

Set the flank steak on a large cutting board.  Using a chef’s knife, slice the steak lengthwise along one side and open it up like a book.  Using a meat pounder, flatten the meat so it’s about ¼ inch thick.  Sprinkle both sides of the meat with 1 tsp salt and ½ tsp pepper.  For the stuffing, put the mozzarella, parmigiano, breadcrumbs and basil in a mini chop or food processor and pulse to combine.  Sprinkle the stuffing evenly over one side of the beef and roll it up lengthwise jelly roll-style with the mixture inside.  Secure with kitchen twine in 5 or 6 places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering hot.  Add the beef and cook until it browns and releases easily from the pan, about 2 minutes.  Flip and cook the other side until browned, about 5 more minutes.  Transfer to a large plate.

Add the remaining 2 tablespoons of oil and the onion to the pan, and lower the heat to medium.  Sprinkle with ½ tsp salt and cook, stirring until the onion wilts completely and turns a light brown, about 8 minutes.  Add the red wine and cook, stirring until it almost completely reduces, about 2 minutes.  Add the tomato and red pepper flakes and bring to a boil.  Reduce to a gentle simmer and tuck the meat and mushrooms into the broth.  Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-½ hours.  Set the meat on a cutting board and let rest for 10-15 minutes.  Thinly slice and serve topped with the sauce and vegetables.

Dessert:  Erin
Chocolate Tiramisu Mousse

1 c double strength coffee OR 1.5 T instant espresso powder dissloved in 1 c water

¼ c granulated sugar
¼ c rum (light or dark)

⅓c unsweetened cocoa powder


1 ¼ c whipping cream, divided

2 c mascarpone cheese
¼ c powdered sugar, more for optional garnish

2 tsp vanilla extract

4 oz semisweet choclate, grated, divided

24 ladyfingers, hard or soft



In a shallow dish, combine the coffee, granulated sugar, and rum.  Set aside, stirring occasionally to ensure sugar dissolves.

In a medium mixing bowl, combine the cocoa powder with 1/4 c (I used 1/2 c) of the cream and stir to mix, then stir in the mascarpone cheese until smooth and evenly blended.

Whip the remaining 1 c. of cream with an electric mixer at a medium-high speed until soft peaks form. Add the powdered sugar and vanilla and continue to whip until stiff peaks form. Fold the whipped cream into the mascarpone mixture, then fold in half of the grated chocolate.

Dip 1 side of half the lady fingers in the coffee mixture. Line the bottom of a 9x13 pan** (or a 10" springform pan or trifle dish) with ladyfingers espresso side up. Cover them with half of the mascarpone filling. Dip 1 side of the remaining ladyfingers into coffee mixture. Lay them, espresso side down, over the filling. Spread the remaining filling. Cover dish with plastic wrap. Refrigerate for at least 3 hours*** or overnight. Just before serving sprinkle the remaining grated chocolate over the tiramisu. Dust with powdered sugar, if desired, and cut into squares to serve.



Makes 12 16 servings and can be made up to a day in advance.  I doubled the recipe for our Divas and Dudes picnic.

Wild Card:  Tamara
Italian Herb Bread

1 ½ c water
2 T butter
4 c bread flour
2 T sugar
2 tsp salt
3-4 T of an Italian herb mix or or any combination of your favorite Italian herbs.
1 ½ tsp fast rise or 2 tsp active dry yeast

If using fresh herbs, double amounts.

Use the dough cycle of a bread machine and bake in the oven at 375 for about 20 minutes.  Cool before cutting.

Lottery:  Sara

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