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

Iconic Americana - January 2011

Diva:  Sara

Drinks:  Aven
Velvet 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 potatoes
⅔ 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, chopped
1 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 mustard

Preheat 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 yeast
½ 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)

Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl. Beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Divide batter among muffin cups.

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