With a Splash of . . . - August 2011

Diva:  Colleen

Drinks:  Lovina

Lemon Splash 


1 oz Effen vodka :)

1 oz triple sec 

1 oz amaretto 

juice of 1/4 lemon 

3 oz soda water

Mix together the liquors and fresh squeezed lemon juice. Pour over ice and top with soda water. Get your effen splash on!

(modified from drinkmixer.com)

Mango nectar spritzer

 

6 oz mango nectar 

splash of soda 

garnish with a wedge of fresh peach

Appetizer:  Mariah
Peach Relish with a Splash of citrus Vinaigrette

8 Peaches chopped
1.5 inches of fresh ginger peeled and grated
1 Purple pepper diced
One hand full of fresh basil chopped
3 Greens onions diced
1 Garlic Scape diced

For vinaigrette, mix lime juice, honey, salt, pepper and fresh garlic to taste.

Sauté ginger in a splash of olive oil for 3 minutes until, add half the chopped peaches and purple pepper and sauté for another 4 to 5 minutes over medium high. Remove from heat place in a bowl and add remaining ingredients, then pour the vinaigrette over the relish and stir gently. Serve over toasted sourdough baguette.

Salad:  Ashley
Greens with cherry tomatoes, basil, marinated artichoke hearts and a splash of mozzarella cream

Mixed greens

chopped fresh basil
 

chopped marinated artichoke hearts 

whole heirloom cherry tomatoes
  

1 tub of fresh mozzarella



To make the mozzarella cream:
  In a food processor, puree fresh mozzarella, about 2 T of the liquid whey, and 2-3 T of the oil from the marinated artichokes.  Process until smooth.  Add more oil until the cream becomes smooth and loose and the desired consistency.

  

To make the salad:
Place greens on the plate.  Top with about 2 tsp shopped fresh basil, ¼ c (or desired amt) of chopped marinated artichokes, about 4 tomatoes, and a splash of the mozzarella cream.

Side Dish:  Sara
Jalapeño Wild-Rice Cakes

¾ c water
⅓ c wild rice
½ tsp salt, divided
1 T all-purpose flour
½ tsp baking powder
1 egg
1 jalapeño pepper,* finely chopped
2 T minced onion
1 T freshly grated ginger or 2 teaspoons ground ginger
2 T vegetable or olive oil

Combine water, rice and 1/4 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat; cover and simmer 40 to 45 minutes or until rice is tender. Drain rice, if necessary; place in medium bowl. Add flour, baking powder and remaining 1/4 teaspoon salt; mix until blended.

Whisk egg, jalapeño pepper, onion and ginger together in small bowl. Pour egg mixture over rice; mix until well blended.

Heat oil in large nonstick skillet over medium heat. Spoon 2 tablespoons rice mixture into pan and shape into 3-inch cake. Cook, 4 cakes at a time, 3 minutes on each side or until golden brown. Transfer to paper towels. Serve immediately or refrigerate rice cakes for up to 24 hours.

(From recipes.howstuffworks.com)

Entrée:  Erin
Baltimore Crab cakes with Spicy Avocado Sauce



For sauce

½ ripe medium California avocado, pitted and peeled
1 T low-fat mayonnaise
1 T fresh lime juice
¼ tsp salt
¼ tsp sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
¼ c fat-free (skim) milk

For crab cakes
    
¼ c mayonnaise
2 scallions, thinly sliced  (didn't use these, just used chives)
1 large egg, lightly beaten
1 T Dijon mustard
2 tsp fresh lemon juice plus wedges for garnish
1 ½ tsp Old Bay Seasoning
½ jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 ¼ c panko (Japanese breadcrumbs), divided (I used Ritz crackers, finely crushed)
1 T thinly sliced chives
¼ tsp kosher salt
⅛ tsp freshly ground black pepper
1 head Bibb lettuce  (thought this sounded awesome, but didn't do it)
2 T vegetable oil

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.  


 Heat oil in a large skillet over medium heat. Place remaining ½ cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

(From epicurious.com)

Dessert:  Aven
Classic Chocolate Whoopie Pies

1 ⅔ c all-purpose flour


⅔ c unsweetened cocoa powder


1½ tsp baking soda 


½ tsp salt


4 T unsalted butter, at room temp

4 T vegetable shortening

1 c (packed) dark-brown sugar

1 large egg

1 tsp vanilla extract

1¼ c milk


Marshmallow filling*

1½ c Marshmallow Fluff


1¼ c coconut oil


1 c confectioners’ sugar


1 T vanilla extract


Position rack in center of oven; preheat to 375ºF. Line two baking sheets with parchment paper. 

Sift together flour, cocoa powder, baking soda, and salt on a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium; beat for 3 minutes. Add egg and vanilla; beat 2 more minutes. 


Add half of flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour mixture and milk. 


Using a spoon, drop batter 1 Tbsp at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently. Remove from oven; let pies cool on sheet for 5 minutes; transfer to a rack to finish cooling. 


To make filling: Beat Fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium; beat until fluffy.

Sandwich filling between the flat sides of two pies; repeat.

* I  divided the filling up to make three flavors; mocha (added cocoa powder and coffee), raspberry (added raspberries and chambord), and vanilla (didn't add anything).

(Adapted from dashrecipes.com)

Oh, Canada - July 2011 (Divas in the Canyon!)

Diva:  Mariah


Drinks:  Colleen

The Maple Leaf

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 filling
1 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

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.

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!

Setting up camp in Mariah's yard.

Veggie Nachos for dinner on the deck.  Yum!

Pop-rock fun!

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.

Making perogies in bikinis

Life on river time!

Pre-dessert walk to the river.

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.)

Sunday Morning Breakfast - Divas do it right!