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

Amuse Bouche - March 2011

Diva:  Tamara

Drinks:  Emily (Sub for Ashley)

Jalapeno Cucumber Margaritas

8 ⅛-inch slices of jalapeno


8 ⅛-inch slices of cucumber


¼ c sugar

8 oz. Cointreau or orange juice
 

10 oz. Milagro Silver tequila


Juice from 2 limes

4 lime wedges


Large ice cubes

Kosher salt



Using a mortar and pestle, grind 4 slices jalapeño, 4 slices cucumber into ¼ cup sugar. Pour mixture into a shaker.  Add tequila, Cointreau and lime juice.  Fill shaker with ice and shake heavily. Serve in cucumber cups, rims salted.

Appetizer:  Erin

Stuffed Mushrooms


½ c Italian-style dried bread crumbs
½ c grated Pecorino Romano
2 garlic cloves, peeled and minced
2 T chopped fresh Italian parsley leaves
1 T chopped fresh mint leaves
Salt and freshly ground black pepper
⅓ c extra-virgin olive oil
28 large (2 ½-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F. 

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. 

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom and arrange on the baking sheet, cavity side up.  Drizzle oil over the filling in each mushroom.  Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.  Serve.  

(From Giada De Laurentiis, foodnetwork.com)


Soup:  Sara

Roasted Basil Tomato Soup with Grilled Cheese Bites

3 pounds ripe plum tomatoes, cut in half lengthwise
¼ c plus 2 T good olive oil
1 T kosher salt
1 ½ tsp freshly ground black pepper
2 c chopped yellow onions (2 onions)
6 garlic cloves, minced
2 T unsalted butter
¼ tsp crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 c fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart water

Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

(From the Barefoot Contessa, foodnetwork.com)

Salad:  Aven

Endive Amuse-Bouche over Green Salad with Honey Mustard Dressing



3 endives


1 pear


¼ lb gjetost cheese

⅓ c crystallized ginger

¼ c coarse bread crumbs

¼ c cranberry reduction (2 c cranberry juice, ½ c balsamic vinegar and 2 T sugar, simmered until syrupy)



Cut thin slices of pear, gjetost and ginger.  Trim ends off endive leaves and layer each leaf with a slice of cheese, a slice of pear, and a few slices of ginger.  Drizzle with cranberry reduction and sprinkle with bread crumbs.  Makes 10-12 

For each serving place one endive leaf over a salad of mixed greens, dried cranberries and red onions (I marinated the onions overnight in vinegar and cranberry juice).  Drizzle endive and salad with honey mustard vinaigrette.



Honey Mustard Dressing

⅓ c white balsamic vinegar

⅓ c olive oil


2 T honey


2 T stoneground mustard


1 tsp mustard seed
salt and white pepper to taste

Side Dish:  Colleen

Sweet potato polenta cakes with chipotle yogurt sauce

Polenta:

olive oil to sauté

5 cloves garlic minced


2 c course polenta


4 c water


⅔ c heavy cream


1 c mashed sweet potato



I use a multi-cooker to make my polenta.  I use the "brown" setting to sauté the garlic then add the water and polenta.  Stir and set on the rice setting.  When finished cooking, stir in mashed sweet potato and heavy cream.  Season with salt and pepper and push into a baking pan in a flat layer to cool.  You can make the cakes as thick as you'd like.  When cool, cut to size and crisp edges in a pan on each side.  I used an electric griddle with a thin coating of olive oil.  Would also be delicious cooked on a grill outdoors!



Chipotle yogurt sauce:


1 c greek yogurt


3 tsp pureed chipotle in adobo sauce



mix and salt to taste.

To serve, warm polenta cakes, smear with additional sweet potato if any is left from cooking, place an avocado slice and top with yogurt sauce.  Would be best if served fresh from the griddle after crisping but can also be warmed in the oven prior to serving. 

Entrée:  Mariah
Tempeh Club Sandwiches

3 cloves garlic sliced
5 slices fresh ginger (about ⅛ inch thick)
½ c water
1 T brown rice vinegar
1 T mirin
1 T soy sauce
1 (8oz) package tempeh (cut in half, then bisect each half in half)
1 T coconut oil
8 slices whole grain bread

Add any garish that you love!  Try grated raw beets they are divine!  Also try the Lentil Dijon Spread on these yummy sandwiches for a little extra protein kick!

Combine garlic, ginger, water, vinegar, mirin and soy in a glass container with that lid, add tempeh and refrigerate for at least 4 hours.  Heat Oil in skillet to medium hot, brown the tempeh on each side for about a minute or so until warm throughout.  Sever on bread with your favorite garnish.

Lentil Dijon Spread

2 T walnuts
1 c cooked lentils
4 mushrooms sliced
2 scallions, sliced
1 T whole grain mustard
1 tsp soy sauce
½ tsp pepper
water

Finely grind or chop walnuts -- place all ingredients into food processor and blend until smooth -- add water for desired consistency.  This spread will last in the refrigerator for several days.

(From Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair)

Dessert:  Kirsten (sub for Lovina)
Almond Cake



¾ c sugar


⅓ c plus 

1 T almond paste

1 c flour


1½ tsp baking powder


½ tsp coarse salt


1 c butter (room temp)


½ tsp vanilla  


3 large eggs


⅓ c boysenberry jam


powdered sugar


lightly sweetened whipped cream


parchment paper (or brown paper bag) cut to size of pan bottom



Preheat over to 350 degrees. Butter 8-inch round pan, line with paper, butter paper. Blend sugar and almond paste in processor until finely ground. Combine flour, baking powder and salt in medium bowl. Using electric mixer beat almond paste, butter, and vanilla in large bowl about 3 minutes. Add eggs one at a time. Fold in dry ingredients. Transfer to pan, bake 40 minutes w/o opening oven. Rotate pan; bake until gold about 8 min more. Cool in pan 10 minutes. Run knife around pan sides. Invert cake, remove paper, cool. Using a long serrated knife cut cake in half horizontally. Put bottom on plate, spread jam over cut surface. Place top back on, cut side down. Use screen or strainer to dust cake with powdered sugar.

(From Bon Appetit)

South of the Border – January 2006

Diva: Lovina

Drinks: Erin
The Perfect Margarita

Scale ingredients to servings
1-2 shots Jose Cuervo
1 shot Triple Sec
1 shot orange juice
1 shot Rose's lime juice

Rim a large, chilled margarita cocktail glass with lime and salt. Place ingredients in glass with about six ice cubes. Stir and garnish with a slice of lime.

Appetizer: Stacey
Queso Blanco Mexican White Cheese Dip

2 c Monterey jack cheese, shredded
8 oz. canned green chilies
½ c half-and-half
4 T onions, chopped fine
4 tsp ground cumin
1 tsp salt
1 Serrano pepper, chopped fine (optional)
2 T fresh cilantro, chopped fine

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with tortilla chips or hot flour tortillas. Enjoy!!

Salad: Nicole
Black bean and corn salada/salsa

1 can corn
2 cans diced tomatoes with green chilies
1 can black beans, rinsed
1 squeezed lime
1-2 avocados, diced
pepper
bunch of cilantro

In a large bowl, combine all canned ingredients. Squeeze in the lime juice. Dice and add the avocado. Using your (I cut it with my kitchen shears, snip in the cilantro (use – starting with the stems as they containwhich have the most flavor).

Stir and serve, enjoy with corn tortilla chips.

Soup: Ashley
Yucatan Lime Soup

2 T olive oil
6 cloves garlic, sliced
6 small, skinless, boneless chicken halves, cut into ½ inch wide strips
1 ½ tsp dried oregano
9 c chicken or veggie broth
½ c fresh lime juice
1 ½ c coarsely crushed tortilla chips
2 Avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions
chopped fresh cilantro
minced jalapeno chilies
lime slices
½ T cumin

Heat oil in a large pot over medium heat. Add garlic and stir for 20 seconds. Add chicken and oregano to the pot. Sprinkle with salt and pepper. Sauté for 3 minutes. Add broth and lime juice and bring to a simmer. Reduce heat to medium low, simmer gently until chicken is cooked through (~8 minutes). Season soup to taste with salt and pepper. Divide crushed tortilla chips among the bowls. Ladle soup into bowls, top soup with avocado, tomatoes, green onions, cilantro and jalapenos. Garnish with lime slices and serve.

Side Dish: Tiffany
Refried Beans and Spanish Brown Rice

Refried Beans
2 ½ c of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
½ c chopped onion (optional)
2 T olive oil
¼ c water
Salt to taste

Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Soak over night. Rinse and cook in the am. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Strain the beans from the cooking water.

Add the onions and oil to a wide frying pan on medium high heat. Cook onions until translucent. Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste.

Spanish Rice

2 c cooked brown rice or barley
1 c tomato sauce
1 bunch green onions, chopped (white part)
1 tsp chili powder
½ tsp ground cumin
½ tsp oregano
pinch cayenne, to taste
Chopped cilantro or Italian parsley for garnish (optional)

Combine the grains, tomato sauce, onions and spices in a pot. Bring to a boil, reduce the heat and simmer 5 minutes. Garnish with cilantro or parsley if desired.

Entree: Tamara
Brazilian Vegetable Feijoada

¾ tsp red pepper flakes
3 tsp ground cumin
2 tablespoons dried thyme
6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
3 leeks
3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
6 T lime juice
3 large tomatoes, sliced into 1/4-inch, thick slices
6 (16 ounce) cans black beans
lime slices (to garnish)
orange slices (to garnish)

Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute. Add sweet potatoes; cook 5 minutes. Add leeks; cook 5 minutes more. Stir in bell peppers and onion, cook 5 minutes. Add lime juice, combine well and cook 5 minutes more. Add tomato slices. Coat saucepan with nonstick cooking spray; set over low heat. Add beans and cook, stirring, until hot, about 3 minutes; drain. Place beans in a casserole or serving bowl; add vegetables. (I put rice at the bottom of the casserole dish and then the beans and then the vegetables.) Garnish with lime or orange slices, cilantro sprigs; serve at once.

Dessert: Michelle
Biscotti

2 large eggs at room temperature
3 tsp amarretto
½ c sugar
1 c flour
2 tb cocoa powder
1tsp cinnamon
1 T baking powder
¼ cup slivered almonds

Pre-heat oven to 350. Butter and flour 9-in baking pan.
Combine the eggs, amaretto, and sugar. Whisk at a low speed gradually increasing for 5-7 minutes, until it is light and foamy and tripled in volume.
Mix remaining ingredients in a separate bowl. Slowly add dry mix, 1/3 at a time, folding in gently. Add almonds last.
Scrape batter into the pan, leveling the top.
Bake for 20-25 min, until the top is evenly browned and firm when touched lightly in the center.
Remove the cake from the oven, and run a knife along the edges. Invert the cake on a large cutting board.
Raise the oven temp to 375
Cut the cake into 3 strips, cut each strip into ¾ in slices. Place slices on a large cookie sheet. Bake for 5-10 minutes, or until toasted and golden.
Allow to cool on rack. Store in tightly covered container in cool dry place.


WildCard: Sara
Pico de Gallo Salsa

2 c mixed cabbage, chopped fine or grated (Savoy is best, I also used green and purple although if not eaten quickly the purple will bleed.)
1 large carrot, shredded
8-12 red and white radishes diced
8 green onions cut into thin rounds, whites only
½ c cilantro leaves, minced
1 Serrano pepper, minced
1 jalapeno pepper, minced
1 freshly squeezed lime
3 T rice vinegar
3 T olive oil (extra virgin is best)
salt and pepper to taste

Mix vegetable ingredients in a bowl. Pour rice wine, oil and lime juice over ingredients. Add spices. Eat with chips or on the side of any Mexican dish.