Let There Be Light - October 2008

Spherical Expansion of Light (Centrifugal), 1914
Gino Severini, Italian Painter (Cubism/Futurism)
1883-1966

Diva: Sara

Drinks: Lovina

Sage Lemondrops

1 ½ oz vodka
½ oz Pomegranate liqueur
1 T freshed squeezed lemon juice
2 tsp sage infused simple syrup
1 oz soda water
lemon sorbet

Pour the first 5 ingredients over ice in a martini shaker. Shake briskly. Pour into a glass with 2 balls of lemon sorbet for a light finish.

Simple syrup was prepared on the stovetop then the fresh chopped sage was added after mixture cooled.

Fresh Lemonade

Fresh squeezed lemon juice
Sugar
Water
Soda water
Lemon Sorbet

Mix the fresh squeezed lemon juice with sugar and water to taste. (I prepared it on the sweet side). Pour over ice, filling glass ¾ full. Top with soda water to fill. For a light finish, add 2 balls of lemon sorbet.

Appetizer: Bonnie
Beet Chips

Slice beets' thinly, it's best to use a mandolin.
Place a double layer of paper-towels on the microwave plate, layer beets on paper-towel not overlapping, sprinkle with whatever spices you wish (I used sea salt and dried dill), top with a double layer of paper-towels.
Cook for however long, varies w/microwave (I did about 6 min).
When ready beets will be sort of spongy to the touch, some may be ready before others particularly ones on the edge.
Take out and place on a flat surface. If they crisp up after cooling they are ready, otherwise place back in microwave for a few more seconds.

Dill sour-cream dipping sauce

2c. sour-cream
1-2 fresh dill
couple dashes garlic powder
couple dashes sea salt
couple dashes white pepper
zest of a whole lemon

Salad: Mariah
Watermelon and Red Onion Salad Recipe

1 T shallots, chopped
1/3 c raspberry vinegar
1/3 c fresh or frozen raspberries, pureed and strained
2 tsp honey (or to taste)
1/3 c olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
8 c watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper
Whisk together the shallots, vinegar, raspberry puree, honey, and olive oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.

To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the red onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.

Yield: 6 servings

And an alternative salad:

Sweet Cucumber and Mandarin Orange Salad Recipe

1 medium cucumber, peeled and sliced into very thin rounds (about 2 cups)
1 (11-ounce) can Mandarin oranges, drained (about 1-1/4 cups)
1 medium Vidalia onion, sliced into very thin rings (about 1 cup)
2 tsp granulated sugar
1/3 c distilled white vinegar
1 tsp chopped fresh tarragon
Salt and freshly ground pepper

In a serving bowl, combine the cucumbers, Mandarin oranges, and sweet onions rings.

In a small bowl, stir together the sugar and vinegar until the sugar dissolves. Pour the vinegar sugar mixture over the cucumber salad. Toss well. Add the chopped salad. Season with salt and freshly ground pepper. Chill the salad before serving.

Yield: 4 servings
Note: You may substitute any other fresh herb for the tarragon if you wish.

Soup: Brenda (sub for Erin)
Lebanese Vegetable Soup

1 large Spanish onion (or yellow), chopped (~2 cups)
2 T olive oil
3 med-lg carrots, chopped (2 ½ cups)
¼ tsp ground red pepper
1 tsp ground red pepper
2-4 garlic cloves, minced
1 ½ c copped potatoes
1 tsp salt (or to taste)
4-5 c vegetable stock*(see note)

2 large tomatoes
1 14 oz can artichoke hearts (actual recipe calls for 2 cans but when I used this much the artichoke hearts were overwhelming)
¾ c canned or cooked chick peas and reserved cooking liquid

¼ c chopped fresh parsley
2 lemons, cut into wedges

Note: for stock, use a combo of vegetable stock, chick pea cooking liquid, artichoke heart brine, and/or some fresh lemon juice

In a large soup pot, sauté the onions in the olive oil for about 5 minutes.
Stir in carrots. Cover. Stir again for ~3 minutes.
Add red pepper, coriander, and garlic.
Cover and cook for a few more minutes.
Add the potatoes, salt, and 2 cups of the stock. (I usually add more stock here so that it covers the potatoes)

Cover and bring soup to a boil. Reduce heat and simmer until potatoes are nearly tender. Be careful not to overcook them. Gently stir in tomatoes, artichoke hearts, and cooked chick peas. Salt to taste. Cover and simmer for 3-4 minutes, just to heat the tomatoes. Add the remaining 2-3 cups of stock or even more if brothier soup is desired. Heat gently. It is important not to overcook or boil this soup. The potatoes, artichoke hearts, and tomatoes should be heated just enough to blend the flavors or they might lose their shape and disintegrate. If this happens, garnish with more chopped tomatoes. The soup will still taste great.
Sprinkle each serving with fresh parsley and a lemon wedge.

Side Dish: Tamara
Because my side dish flopped and was unsuitable to serve, last minute I whipped up mashed potatoes with soy butter, salt, pepper and soy milk using a hand mixer till light and fluffy.

Side Dish: Aven

Side Dish: Tina (another sub for Erin!)
Squash Soufflé

1-1½ lb squash, cooked (I roasted mine)
3 T butter, softened
¼ tsp cinnamon
¼ c plus 2 T sugar
2 T flour
3 eggs

Mash suash with the butter, cinnamon and ¼ c sugar, flour and 1 egg yolk (save the white).

Beat 3 egg whites until soft. Add 2 T sugar slowly and continue to beat until stiff peaks form.

Gently fold egg whites into squash. Put into greased casserole dish at 350 for 38-45 minutes.

Entree: Ashley
Butternut Squash Soufflé

1 butternut squash/2 c puree**
3 T butter
3 T flour
1 2/3 c milk
5 egg yolks
6 egg whites
maldon salt
freshground black pepper
dash vinegar
fresh sage

**Slice squash lengthwise, scoop seeds out, drizzle with olive oil, and bake at 350°F for a little over an hour untill tender. Let cool, scoop squash out of the rinds, and mash well or puree.

Melt butter over a low heat, wisk in flour untill all lumps are gone. Add milk and simmer 2-4 minutes until thickened. Remove from heat, stir in squash puree untill smooth, and let cool. Season with salt and pepper and stir in egg yolks and sage.

Beat eggwhites, dash vinegar, and pinch of salt until stiff. Fold the eggs and squash mixture together. Pour into lightly buttered individual or a large souffle dish and bake 40-50 minutes at 350°F. Serve immediately.

Dessert: Tamara and Sara
Light-Hearted Chocolate Cake

Chocolate Cake
1 ½ c unbleached white flour
1/3 c unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 c sugar (or sugar substitute – Splenda works well)
½ c vegetable oil
1 c cold water or chilled brewed coffee
2 tsp pure vanilla extract
2 T cider vinegar (I’ve use white vinegar)

Preheat oven to 375F. Generously oil 8-inch square or round baking pan (or heart shaped pan). Dust with sifted cocoa, or line bottom of baking pan with parchment paper. (I just leave it in the pie plate and serve from there so this step isn't necessary unless I’m making a layered cake, in which case I make two cakes from springform pans)

Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate. (If making cupcakes, 15 minutes at the same temp should do it.)

Melt some chocolate chips and whisk with some soy milk and spread over top for extra gooey-ness.

Wildcard: Colleen
Paperwhite Bulbs in Glass Vases with Rocks

Place on pebbles or in forcing vases as prescribed for hyacinths and crocus, and put them in a cool (55 F) room inside a brown paper bag. Roots will appear quickly. when the top shoot is two inches tall, bring into a light room (but keep from direct sun).

The bulb should not be submerged in water, but should rest on something damp.

Lottery: Stacey

Summersault into Summer - June 2008

Diva: Mariah

Drinks: Aven and Mariah
For a refreshing summer cooler, put 4 cups of watermelon chunks (no seeds), 1 cup of ice, and the juice of half a lime into a blender. Blend until smooth.

Individual Bengal Spice Decaffeinated Sun Teas

Appetizer: Tamara
Oregano Pesto

¼ c pine nuts, toasted
2 c fresh oregano, firmly packed
1/3 c fresh parsley
14 garlic cloves (yes, really. Fourteen)
¼ c white wine
1 slice roasted or fresh red bell pepper
Pinch sea salt
½ - 1 c olive oil

In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with ½ cup olive oil. Blend. Keep blending and adding olive oil until pesto has reached its desired consistency.

Pesto Torte
2 (8 oz.) pkgs. cream cheese, softened
1 c, or 2 sticks butter (yes, 2 sticks!!) softened
1 small jar oil packed sun-dried tomatoes
10 oz. container refrigerated pesto
½ c grated Parmesan cheese

In medium bowl, beat cream cheese and butter until well blended. Mix pesto and cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. Spoon 1/4 of cream cheese mixture into each custard cup.

Sprinkle each with 1/4 of the tomatoes. Spread 1/4 of the pesto mixture over tomatoes. Repeat layers until all the mixtures are used.

Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and serve with crusty French bread slices or sturdy crackers. Serves 8 to 10

Bread Stix Dough
1 ½ c warm water
2 T olive oil
2 tsp salt
4 ¼ c flour
2 tsp sugar
2 tsp yeast
(I added dried oregano)

Use dough cycle on your bread machine.

Salad: Ashley
Grilled Peaches over arugula with goat cheese and prosciutto

¼ c balsamic vinegar
3 T honey
3 peaches, pitted and each cut into 6 wedges
cooking spray or olive oil
1/8 tsp freshly ground black pepper
dash of kosher salt
10 c arugula
2 oz thinly sliced prosciutto
2 T crumbled goat cheese

Bring vinegar to a boil in a small saucepan over med-high heat. Reduce heat, and simmer until vinegar is reduced to 2 T (about 2 minutes). remove from heat; stir in honey. Cool to room temperature.

Fry prosciutto in a small amount of olive oil until crisp. Let drain on paper bag or towel. Crumble.

Prepare grill to high heat. Place peach wedges on grill rack coated with cooking spray or olive oil; grill 30 seconds on each side or until desired grill marks appear but peaches are still firm. Remove from grill; set aside.

Combine oil, salt and pepper in a large bowl. Add arugula, tossing to coat. Top with peach wedges, goat cheese and prosciutto.

Drizzle balsamic syrup over the top and toss together.

Soup: Aven
Corn Chowder

½ sweet onion
olive oil/butter
2-3 tsp basil
2-3 tsp chili powder
1 tsp paprika
1-2 shots Tabasco
salt and pepper
5 ears of corn
3 medium potatoes
1 red bell pepper
4 carrots
¼ c sour cream
½ c milk
1-2 c water

Dice and boil potatoes, set aside. Brown onion in oil or butter with spices and Tabasco. Add corn, pepper and carrots and sauté until soft. Add potatoes and puree half of soup. Add water, milk and sour cream, simmer 15-30 minutes. Garnish with fresh parsley or chives.

Side Dish: Lovina

Two-corn Polenta with Tomatoes, Basil and Cheese

2 tsp olive oil
2 c chopped onion (2 medium)
4 c fat-free, less-sodium chicken broth
2 c fresh corn kernels (about 2 ears)
2 garlic cloves, chopped
1 c instant dry polenta
½ c (2 ounces) grated fresh Parmesan cheese
½ tsp salt
1/8 tsp freshly ground black pepper
1 c chopped tomato
½ c chopped fresh basil

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately.

Entrée: Sara
Summer Fajitas

1 lb Chicken, Quorn or Tofu marinated in the following:
2 T Lime Juice, Olive or Vegetable oil
1 T: Oregano, Paprika, Cumin
1 tsp: Chili powder, Salt, Red Pepper Flakes
¼ c of finely chopped cilantro

Marinate meat for 2 hours
Marinate Tofu overnight
Marinate Quorn cutlets 20 minute

Sauté protein until mostly cooked and add:

1 c Red, Green, and/or yellow peppers
mushrooms 1/2ed or 1/4ed
½ c Onion

I served it lettuce wrap style on red leaf lettuce with fat free sour cream and chopped avocado.

Dessert: Stacey
Buttermilk Pound Cake

3 c cake flour
6 eggs
1 lb. butter, softened
1 lb. sugar (2 ½ c)
2 tsp vanilla
½ tsp salt
½ tsp baking soda
½ tsp baking powder
***serve with fresh berries and whipped cream

Sift the flour, soda, and baking powder into a large mixing bowl. Stir in salt and sugar. Next add butter--I use my KitchenAid at this point. Add the eggs, whole. Slowly add buttermilk then the vanilla. After it is thoroughly stirred, turn the mixer up to medium for a few minutes, then up to high for 1 minute. If the mixture seems too thick add just a touch more buttermilk.

Preheat oven to 325 degrees. Lightly grease and flour a standard tube cake pan. Pour cake batter in, and bake for about 1 hour and 10 mins. Avoid opening the oven door too much as this will cause the cake to collapse. Test with a toothpick. Allow cake to cool for 20 mins. in the pan, then gently remove.

WildCard: Dorothy Yellin
Rugelach

1 c butter
1 (8 oz) pkg cream cheese
2 c flour
¼ tsp salt
1/3 c sour cream
½ c sugar
1 T ground cinnamon
1 c finely chopped walnuts
½ c finely chopped raisins
1 c fruit jam or preserves (apricot, strawberry, raspberry)

Cut the butter and cream cheese into small pieces. In the food processor, pulse together the flour, salt, butter, cream cheese, and sour cream until crumbly. Shape the mixture into 4 equal disks. Wrap each disk and chill for at least 2 hours or up to 2 days.

Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a bowl, combine the sugar, cinnamon, walnuts and raisins. Set aside.

Lightly flour a work surface area and roll each disk into a 9-inch round, keeping the other disks chilled until you’re ready to roll them. Spread each circle of dough with a light layer of the jam. Divide the sugar/nut filling among the disks, and press lightly into the jam. With a sharp knife or pizza cutter, cut each round into 12 wedges or triangles. Roll the wedges from the wide end to the narrow end, so you end up with a point on the outside of the cookie. Place on the prepared baking sheets with the point side down.

Bake in the center rack of the oven fro 22 minutes, or until lightly golden. Cool on wire racks. Store in airtight containers. They also freeze very well for up to 2 months.

Lottery: Mariah and Sara

Spices for Summer Fajitas included! All you Divas need to add are the protein and the veggies, the oil, and the lime juice, some heat and your foodie love!