Cookbook - Newcomers Club of Grand Traverse

Transcription

Newcomers Club of
Grand Traverse
eCOOKBOOK
from the
Newcomers Club of Grand Traverse
Many thanks to our members who have contributed their time and talent to this
collection of favorite recipes that have been served at our Newcomer activities. Those
activities include Dinner for Eight, Euchre, Cocktails and Conversation, and Cookies to
only name a few. We hope this cookbook will enhance your culinary adventures and
bring back fond memories of an outing with the Newcomers Club.
This is an ongoing project, so recipes may be submitted at any time. At this time we are
only accepting recipes that have been prepared for and served at a Newcomer function.
The cookbook will be updated periodically on the Newcomers Club website to reflect
the addition of new recipes.
To submit a recipe, please email
Sandy – [email protected]
Last update – January 14, 2015
Table of Contents
Instructions: Hover over each of the blue underlined hyperlinked recipe titles with your cursor and
then press Ctrl + Click. That will take you directly to each recipe.
Printing: To print an individual recipe, select “Only print the current page” under your print settings,
or highlight the selected recipe and select “Only print the selected content” under your computer’s
print settings.
Appetizers & Beverages
Apple-Nut Blue Cheese Tart
Artichoke Heart Nibbles
Asparagus Gruyere Tart
Avocado and Shrimp Cocktail
Baked Cheddar Olives
Benne Wafers
Brie with Fig Balsamic Vinegar Appetizer
Celery Stuffed with Gorgonzola
Cherry Tomatoes with Pesto
Christina’s Palmier Appetizer
Crab Tartlets
Crabmeat Stuffed Mushrooms
Crab Rangoon
Crispy Thai Pork and Shrimp Wontons
Endive Stuffed with Goat Cheese and Walnuts
Fresh Spring Rolls with Thai Dipping Sauce
Fustini’s Bruschetta
Fustini’s Salsa
Gretchen’s Olive Tapenade
Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli
Korozott
Liptauer
Marinated Lime Shrimp Appetizer
Mediterranean Tuna Cups
Mini Pizza
Mozzarella Tomato Kabobs
New Year’s Eve Punch
Olives with Orange and Lemon
Parmesan Bowls
Parmesan Mustard Chicken Wings
Pear and Blue Cheese Crostini
Prosciutto Cups
Raw Vegetables with Olive Oil Dip
Rosemary Thyme Pita Chips
Russian Sunflower Chicken and Mushroom Spread
Sautéed Mussels with Garlic
Spicy Moorish Kebabs
Stuffed Endive
Summer Wraps
Tapas Style Garlic Mushrooms
Thai Lettuce Wraps
Warm Fennel and Parmesan Dip
Wild Mushrom Phyllo Tartlet
Breads
Asiago Bread
Cheddar Cheese Bread
Corn Bake
Irish Soda Bread
Real Spanish Bread
Swiss Braided Bread
Zucchini Cheese Loaf
Brunch
Gateau de Crepes a la Florentine
Quiche au Roquefort
Quiche Lorraine
Cookies
Apple Walnut Bars
Apricot Sesame Cookies from Suzanne
Chocolate Chunkers
Chocolate-Dipped Coconut Macaroons
Cinnamon Logs
Jam Filled Butter Tea Cookies
Kolachy
Pecan Tea Cookies
Russian Tea Balls
Scottish Shortbread
Sue’s Pistachio-Almond Tarts
Thumbprint Cookies
Viennese Sandwich Cookies
World Peace Cookies
Desserts
Apple Pie by Grandma Ople
Banana Pudding Squares
Caramel Apple Cheesecake
Chocolate and Almond Cake
Cinnamon Chocolate Bundt Cake
Cream Puff Cake
Fresh Apple Cake
Fustini’s Brownies
Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane
Hot Fudge Sauce
Irish Cream Chocolate Cheesecake
Italian Cream Cake
Key Lime Cheesecake
Manchego Cheese with Figs
Michele’s Southwest Tequila Bread Pudding
Pineapple Walnut Torte
Pumpkin Pie Cake
Pumpkin Mousse
Rum-Glazed Pumpkin Cake
Sis’s Carrot Cake
Soufflé a la Vanille
Strawberry Angel Squares
Tortas de Aceite
Tres Leches or 3 Milk Cake
Waldorf Red Cake
Entrees
BBQ Pork Tenderloin
Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce
Chicken and Wild Mushroom Strudel with Dried Cherries
Cider-Brined Pork Roast with Potatoes and Onions
Crusted Salmon with Herbed Mayonnaise
Grilled Butterflied Leg of Lamb
Hamburger Cabbage Casserole
Lasagne
Lobster Mac and Cheese
Marinated Pork Roast
Moussaka
Mu-hsu Pork with Mandarin Pancakes
Pepper-Crusted Pork Loin with Cherry Brandy Sauce
Porchetta
Pork and Sweet Potato Casserole
Ratatouille Walnut Tart
Roast Leg of Lamb with Oven Roasted Potatoes and Tzatziki Dip
Roasted Chicken with Vegetables
Rosemary Pork Tenderloin
Steak Diane
Stuffed Leg of Lamb
The Ultimate Paella
Salads & Dressings
Black Bean and Avocado Salad on a bed of Red Quinoa
Broccoli-Orange Salad
Butternut Squash and Apple Salad
Chicken Penne Salad with Green Beans
Donna’s Salad Dressing
Fennel, Orange, and Pecan Salad
It's a Wonderful Waldorf
Nancy’s Asian Slaw
Nappa Cabbage and Pepper Slaw with Sweet-Hot Walnuts
Panzanella Caprese
Pantzaria Salata: Cold Beet and Garlic Salad
Pat’s Famous Salad Dressing
Raspberry-Corn Salad
Red Cabbage Cole Slaw
Red Onion and Orange Salad
Salad with Orange and Chocolate
Spanish Mixed Green Salad
Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing
Tuscan Salad
Soups & Sandwiches
Aqua Cotta
Cincinnati Chili
Creamy Cauliflower Soup with Caramelized Cauliflower
Creamy Cucumber Gazpacho
Hungarian Mushroom Soup
Roasted Winter Squash and Apple Soup
This & That
Hot Fudge Sauce
Parmesan Bowls
Vegetables & Side Dishes
Asparagus with Onion and Red Bell Pepper
Asparagus with Serrano Ham and Béchamel Sauce
Basmati Rice
Black Rice with Winter Vegetables
Carrots with Onions
Crispy Cream-Braised Potatoes and Fennel
Green Beans with Walnut Parsley Sauce
Middle Eastern Eggplant Casserole
Potato-Fennel Gratin
Spanish Potato Pie
Spinach Casserole
Apple-Nut Blue Cheese Tartlet
From Taste of Home
Prepared by Robbin Stott
15 servings
Ingredients:
1 large apple, peeled and finely chopped
1 medium onion, finely chopped
2 teaspoons butter
1 cup (4 oz.) blue cheese
4 tablespoons finely chopped walnuts, toasted and divided
½ teaspoon salt
1 package (1.9 oz.) frozen miniature phyllo tart shells
Preparation:
In a small nonstick skillet, sauté apple and onion in butter until tender. Remove from heat; stir in the
blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoon into each tart shell.
Place on an ungreased baking sheet. Bake at 350 degrees for 5 minutes. Sprinkle with remaining
walnuts; bake 2-3 minutes longer or until lightly browned.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To
use, reheat pastries on a baking sheet in a preheated 350 degree oven until crisp and heated through.
Nutritional Facts: 1 appetizer equals 76 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 200 mg
sodium, 5 g carbohydrate, trace fiber, 3 g protein. Diabetic exchanges: 1 fat, ½ starch.
Artichoke Heart Nibbles
Prepared by Catherine Bonenberger
Ingredients:
2 6 oz. jars marinated artichoke hearts, chopped
1 small onion, chopped
1 garlic clove, minced
4 eggs, beaten (I use egg beaters for half of it.)
¼ cup fine breadcrumbs
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon oregano (I don't use this, it's optional.)
⅛ teaspoon hot pepper
2 cups sharp cheddar cheese, shredded
Preparation:
Preheat oven to 325 degrees.
Drain marinade from 1 jar of the artichoke hearts into medium skillet.
Drain second jar and discard marinade. Chop and set aside.
Heat oil, add onion and garlic and sauté until onion is limp, about 5 min.
Combine eggs, breadcrumbs, salt, pepper, oregano and hot pepper.
Fold in cheese.
Add artichokes and onion mixture.
Pour into 9 inch square baking dish and bake for about 30 minutes.
May be prepared ahead and frozen.
Instead of using all the oil from the marinade, I used some chipotle oil, about half and half. I then
eliminated the hot pepper seasoning.
Someone else put a bit of truffle oil on the top after it was done and it was great!
Asparagus Gruyere Tart
Prepared by Nancy Johnson
Ingredients:
Flour, for work surface
1 sheet frozen puff pastry
5½ ounces (2 cups) Gruyere cheese, shredded
½ pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Directions:
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle.
Trim uneven edges.
Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges
to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until
golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears
to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.
Brush with oil, and season with salt and pepper.
Bake until spears are tender, 20 to 25 minutes.
Avocado and Shrimp Cocktail
Dinner for 8 Grand Finale Tapas Party June 2013
Serves 4
Ingredients:
3 large avocados
1 lb. shrimp
3 tablespoons olive oil
1 spring onion (scallion), finely chopped
1 clove garlic, chopped
Salt
5 oz. whipping cream, unsweetened
Shredded Lettuce
Preparation:
Peel shrimp.
Season shrimp and fry in oil or grill.
Peel avocados and remove the pits. Mix together with the spring onion, garlic, olive oil, and cream to
form a velvety smooth puree.
Season to taste.
Place shredded lettuce in the base of a cocktail dish, and add alternate layers of shrimp and
avocado purée.
Refrigerate until serving.
Baked Cheddar Olives
Prepared by Pat Haber
Ingredients:
1 cup cheddar cheese (I used blue cheese too, for half of them)
2 tablespoons butter
½ cup flour
⅛ teaspoon cayenne
About 24 stuffed olives--recipe calls for small ones, which would have been better and easier, but I
only had the large ones.
Preparation:
Combine cheese, butter, flour and cayenne and blend the dough until well combined. I used a food
processor, it took about 3 seconds! Drop the dough by tablespoonfuls onto wax paper, and mold or
wrap each tablespoon around each of the olives, covering them completely. (This is why the smaller
olives will work better.) Bake on a baking sheet at 400 degrees for about 15 minutes, until pastry is
golden and serve warm.
Benne Wafers
Cocktails and Conversation May 2013
Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt, plus more for sprinkling
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, or more to taste
½ cup solid vegetable shortening, cold
¼ cup (½ stick) butter, cold, cut into small pieces
⅔ cup sesame seeds, toasted
½ cup milk
Preparation:
Preheat oven to 350 degrees F.
Sift flour, sugar, 1 tsp. salt, and spices together.
With a pastry blender or two knives, cut shortening and butter into dry ingredients until uniformly
distributed.
Mix in sesame seeds.
Gradually pour in milk, mixing until dough just begins to hold together. Form dough into a ball.
Roll dough out to ⅛ inch thickness on lightly floured surface. Cut into 2-inch circles with a
biscuit cutter. Using spatula, transfer wafers to ungreased baking sheets.
Bake in center of oven until light gold and crispy, about 20 minutes.
While wafers are still hot, sprinkle them lightly with salt to taste. Cool completely on baking sheets.
Store in air tight containers up to 1 week.
Makes about 75 wafers.
Brie with Fig Balsamic Vinegar Appetizer
Fustini's
Prepared by Linda Proffitt
Ingredients:
1 round of Brie
½ cup fig balsamic vinegar (or other strong flavored vinegar- Juniper Berry or Cherry)
Crackers
Preparation:
Crosscut several times through rind of and into the round of brie, top and bottom.
Pour vinegar over top of brie, trying to get some into the crosscuts.
On serving plate, slightly heat brie in microwave.
Serve with crackers.
Celery Stuffed with Gorgonzola
These celery stalks are very easy to make. Serve them with drinks, or take them to a picnic.
Serves 4-6
Ingredients:
12 crisp stalks celery, leaves left on
½ cup Gorgonzola cheese
½ cup cream cheese
Fresh chives, to garnish
Preparation:
1. Wash and dry the celery stalks, and trim the root ends.
2. In a small bowl, mash the cheeses together until smooth.
3. Fill the celery stalks with the cheese mixture, using a spatula to smooth the filling. Chill before
serving. Garnish with chopped chives.
Cherry Tomatoes with Pesto
These make a colorful and tasty appetizer to go with drinks, or as part of a buffet. Make the pesto
when fresh basil is plentiful, and freeze it in batches.
Serves 8-10 as an appetizer
Ingredients:
1 lb. cherry tomatoes (about 36)
For the Pesto:
1 cup fresh basil
3-4 cloves garlic
4 tablespoons pine nuts
1 teaspoon salt, plus extra to taste
3 tablespoons freshly grated Parmesan cheese
6 tablespoons freshly grated pecorino cheese
Freshly ground black pepper
Preparation:
1. Wash the tomatoes. Slice off the top of each tomato, and carefully scoop out the seeds with a
melon baller or small spoon.
2. Place the basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until
smooth. Remove the contents to a bowl with a rubber spatula. If desired, the pesto may be frozen at
this point, before the cheeses are added. To use when frozen, allow to thaw, then proceed to step 3.
3. Fold in the grated cheeses (use all Parmesan if pecorino is not available). Season with pepper and
more salt if necessary.
4. Use a small spoon to fill each tomato with a little pesto. This dish is at its best if chilled for about an
hour before serving.
Christina’s Palmier Appetizer
Prepared by Christina Riddle
This recipe is edited in half. I halved it as I think the 40 it called for was too many.
Ingredients:
½ 3oz. bag of sun dried tomatoes rehydrated in a little burgundy wine.
5 oz. marinated artichokes drained (in canned vegetable aisles)
½ cup pitted Kalamata olives
½ cup Parmesan cheese (I had to add half feta to get the full amount)
1 sheet of frozen puff pastry (comes in two sheet box)
1 egg
Preparation:
Thaw pastry per instructions on box.
Put all ingredients (except pastry and egg) in food processor and pulse.
Spread filling evenly on opened pastry on parchment paper lined cookie sheet.
Roll each short side of sheet about 2".
Roll each short side again about 2" until they just touch (roll like a palmier).
Roll one side on top of the other and press lightly with rolling pin
Wrap the roll in plastic wrap and chill 30 minutes in fridge (I did 15 min. in freezer because I'm
impatient).
Unroll from plastic wrap onto parchment lined cookie sheet.
With very sharp knife slice into 20 pieces and arrange in single layer on parchment.
Combine egg with 1 tablespoon water to brush on puffs.
Bake at 400 degree oven 2" apart for 15-20 minutes until golden.
Crab Tartlets
Greatest Ever Tapas, Paragon Publishing
Prepared by Jeri Cleverdon, June 2013
Makes 24
Ingredients:
1 tablespoon Spanish olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
Splash of dry white wine
2 eggs
⅔ cup milk or light cream
6 oz. canned crabmeat, drained
2 oz. Manchego or Parmesan cheese, grated
2 tablespoons chopped fresh flat leaf parsley
Pinch of freshly grated nutmeg
Salt and pepper
Fresh dill sprigs, to garnish
Pastry:
2 ⅓ cups all-purpose flour, plus extra for dusting
Pinch of salt
1½ sticks butter
2 tablespoons cold water
OR
1 lb. 2 oz. ready-made unsweetened pastry
Preparation:
To prepare the crabmeat filling, heat the olive oil in a pan. Add the onion and cook for 5 minutes, or
until softened but not browned. Add the garlic and cook for an additional 30 seconds. Add a splash of
white wine and cook for 1-2 minutes, or until most of the wine has evaporated.
Lightly whisk the eggs in a large bowl, then whisk in the milk or cream. Add the crabmeat, grated
cheese, parsley, and the onion mixture. Season the mixture with nutmeg and salt and pepper to taste
and mix together.
To prepare the pastry if you are making it yourself, mix the flour and salt together in a large bowl. Add
the butter, cut into small pieces, and rub it in until the mixture resembles fine bread crumbs. Gradually
stir in enough of the water to form a firm dough. Alternatively, the pastry could be made in a food
processor.
Thinly roll out the pastry on a lightly floured counter. Using a plain, round 2 ¼ inch cutter, cut the
pastry into 18 circles. Gently pile the trimmings together and roll out again, then cut out an additional
6 circles. Use to line 24 x 1 ½ inch tartlet pans. Carefully spoon the crabmeat mixture into the pastry
shells, taking care not to overfill them.
Bake the tartlets in the preheated oven for 25-30 minutes, or until golden brown and set. Serve the
crab tartlets hot or cold, garnished with fresh dill sprigs.
Crabmeat Stuffed Mushrooms
www.newenglandrecipes.com
Ingredients:
1 pound large mushrooms
1 can crabmeat or 6 oz. fresh crabmeat
¼ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon grated onion
2 tablespoons minced mushroom stems
½ teaspoon salt
½ teaspoon black pepper
½ pound bacon
Preparation:
Clean mushrooms. Remove stems, mince and reserve.
In a large bowl, mix crabmeat, mayonnaise, lemon juice, onion, minced mushroom stems, salt and
black pepper.
Fill cavities of mushrooms with mixture. Wrap with a half slice of bacon and fasten with a toothpick.
Place on cookie sheet and bake for 15 – 20 minutes or until bacon is crisp. Remove and place on
absorbent paper.
Serve warm.
Crab Rangooon
Ingredients:
½ small red onion
2 tablespoons pickled jalapeno pepper slices
4 oz. cream cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon hot sauce to taste
1 pound-can claw crab meat, picked over to remove any pieces of shell
30 6-by-6-inch wonton wrappers (or round ones, if available)
⅓ cup canola or vegetable oil
Asian duck sauce (also called plum sauce)
Preparation:
In a food processor, combine red onion and jalapeno. Pulse until finely diced, scraping down sides of
bowl as needed.
Add cream cheese, salt, pepper and hot sauce, then pulse again until well combined. Scrape down
sides as needed.
Transfer mixture to a large bowl. Add crab meat and mix well with a spatula to blend.
Set aside.
Fill a small bowl with water. Set aside.
Use a large round cookie or biscuit cutter to cut a circle out of one wonton wrapper. (If using round
wrappers, skip this step.)
Place 1 tablespoon of crab mixture in the center. Dip your fingers in a bowl of water, then wet the
edges of the wonton circle.
Fold one side of wonton over crab, creating a half moon. Gently press edges together, then use a fork
to crimp them. Alternatively, Asian markets wonton or dumpling presses, which fold and seal them for
you. Repeat with remaining ingredients.
Heat oil in a large, deep skillet over medium-high heat until it shimmers. Add dumplings three or four
at a time and fry, using tongs to turn as needed, until lightly browned and crispy on all sides, about 30
seconds per side.
Transfer to a plate lined with paper towels to drain excess oil. After rolls have drained several minutes,
transfer them to a plate placed in the oven to keep warm.
Serve crab rolls with bowls of duck sauce for dipping.
Makes 26 to 30 rolls.
Crispy Thai Pork and Shrimp Wontons
Weight Watchers
Serves 4
Ingredients:
1 tablespoon ginger root, fresh, coarsely chopped
1 clove garlic, medium
1 tablespoon lemon grass, tender bottom parts only, chopped
2 medium scallions, coarsely chopped
2 oz. cooked shrimp, peeled and deveined
3 oz. cooked lean boneless pork chop, cut into 1½ inch pieces
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
20 wonton wrappers, plus a few extra in case some break
2 sprays cooking spray
2 tablespoons apricot preserves
2 tablespoons water
1 tablespoon fresh lime juice
1 tablespoon fish sauce
Preparation:
In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and
scallions; pulse to combine. Spoon mixture into a small bowl and mix well to combine.
Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so
they look like diamonds.
Fill a small bowl with water and using your finger or small pastry brush, coat edges of wrappers with
water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over
filling to make a triangle and press to seal edges.
Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons
are not crispy enough, cook for 1 to 2 minutes more.
Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and
fish sauce. Serve wontons with dipping sauce on the side.
Yields: 4 wontons and about 1 tablespoon of dipping sauce per serving.
5 PointsPlus for each serving.
Endive Stuffed with Goat Cheese and Walnuts
Ingredients:
⅓ cup coarsely chopped walnuts
2 tablespoons honey
¼ cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves
16 small orange sections
1½ oz. crumbled goat cheese or blue cheese
1 tablespoon minced chives
¼ teaspoon ground black pepper
Preparation:
Combine walnuts and 1 tablespoon honey. Spray baking sheet with butter spray and spread walnuts
on it. Bake at 350 for 10 minutes. Set aside.
Combine 1 tablespoon honey, vinegar and orange juice. Bring to a boil and cook until reduced to 3
tablespoons.
Fill each leaf with 1 orange section, 1 teaspoon cheese and 1 teaspoon walnuts. Drizzle vinegar evenly
over leaves and sprinkle with chives and pepper.
Fresh Spring Rolls with Thai Dipping Sauce
Jean Carper - Columnist
Ingredients:
6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
Quick Thai Dipping Sauce:
1 tablespoon light soy sauce
1 tablespoon white wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root (optional)
Preparation:
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place ⅙ of each ingredient
down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around
the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and
serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
Fustini’s Bruschetta
Fustini's
French bread or Baguette, sliced and lightly toasted
Tomatoes, diced
Feta cheese
Fustini’s Basil Olive Oil
Fustini’s Traditional Balsamic Vinegar
Mix diced tomatoes with a little oil and balsamic vinegar. Place mixture on top of toasted bread slices
and sprinkle with feta cheese.
Fustini’s Salsa
Fustini’s
Prepared by Suzanne Bonner
Ingredients:
2 14 ½ oz. cans diced tomatoes, well drained
½ red onion, diced
1 small bunch cilantro, finely chopped
¼ cup Fustini’s Tangerine Balsamic, more or less to taste
¼ cup Fustini’s Chipotle Extra Virgin Olive Oil (EVOO), more or less to taste
⅛ cup Fustini’s Jalapeno Balsamic, more or less to taste
Salt and pepper to taste
Preparation:
Mix all ingredients, then season with salt and pepper and chill. The flavors taste even better the next
day, so make a day in advance if possible. Serve with spicy pita chips.
Gretchen’s Olive Tapenade
Fustini’s
Prepared by Brenda Knaack
Ingredients:
2 medium sized cans of black, pitted olives
2 medium sized cans of green stuffed olives
½ cup onion
2 tablespoons garlic
2 tablespoons Fustini’s Basil Extra Virgin Olive Oil (EVOO)
Preparation:
Combine drained olives, onion and garlic in a food processor and chop fairly fine. Add Fustini’s Basil
EVOO and pulse to mix. Add salt and pepper to taste, but be careful as it may be pretty salty already.
Chill for at least a few hours. Serve with crackers or panetini.
Serves about 20-30, so you can easily divide or multiply it based on your needs.
From Linda Smith – a loyal Fustini’s Ann Arbor guest.
Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli
Recipe courtesy of Bobby Flay
Ingredients:
Hard-Cooked Egg Aioli:
8 large eggs
2½ cups mayonnaise
½ cup chopped fresh dill, plus dill fronds for garnish
6 tablespoons prepared horseradish
6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained
Salt and freshly ground black pepper
2 loaves Irish brown bread
40 paper-thin slices Irish smoked salmon
Preparation:
For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover
completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15
minutes.
Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off
the shells and finely chop.
Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs,
and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to
meld.
For assembly: Slice the bread into ½ -inch slices, and then cut each slice lengthwise into 3 or 4 pieces to
create 35-40 crostini. Top each crostini with a slice of salmon and a dollop of the aioli, and garnish
with dill fronds.
Korozott
For a Hungarian dinner
Ingredients:
8 oz. goat cheese at room temperature
2 tablespoons unsalted butter at room temperature
2 to 4 finely chopped green onion, green part only
1 to 1 ½ teaspoons caraway seeds, optional
1½ teaspoons sweet Hungarian paprika
Salt and pepper
Preparation:
In a bowl beat butter and goat cheese until smooth. Mix remaining ingredients. Refrigerate for at
least 1 hour. Bring to room temp and serve with raw vegetables or rye toasts.
Liptauer
For a Hungarian Dinner
Ingredients:
½ small garlic clove
½ teaspoon coarse kosher salt
¾ cup (1½ sticks) butter, at room temperature
1 cup Greek style yogurt
2 tablespoons finely chopped cornichons, or sour pickles
2 tablespoon chopped fresh chives
1 tablespoon grated onion
1 tablespoon Hungarian sweet paprika
1 ½ teaspoon white wine vinegar or juice from pickles
¼ teaspoon Hungarian hot paprika
Preparation:
Serve with rye toasts.
Mash garlic with 1/2 teaspoon salt using the back of a spoon.
Fold in the remaining ingredients. Add salt and pepper.
Chill. Let stand at room temperature for an hour. Stir and serve.
Marinated Lime Shrimp Appetizer
Ingredients:
¾ lb. fresh or frozen peeled, deveined, cooked shrimp
1 teaspoon finely shredded lime peel
⅓ cup lime juice
¼ cup cooking oil
2 tablespoons snipped fresh cilantro or parsley
1 fresh jalapeno pepper, seeded and finely chopped, or 1 tablespoon canned chopped jalapeno pepper
1 clove garlic, minced
Lettuce (optional)
2 cups assorted fruit pieces, such as papaya chunks, kiwi chunks, red grapes, and orange sections or
lime and orange wedges with pomegranate seeds
Preparation:
Thaw the shrimp, if frozen. Rinse shrimp; pat dry. In a medium bowl, stir together the lime peel, lime
juice, cooking oil, fresh cilantro or parsley, jalapeno pepper and garlic. Add the shrimp and toss to
coat.
Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, stirring the mixture twice.
To serve, drain shrimp and discard marinade. If you like, thread shrimp onto skewers. Arrange on
lettuce-lined plate with fruit. Serve with toothpicks.
Makes 6 appetizer servings.
Mediterranean Tuna Cups
Low calorie and low fat.
Ingredients:
3 English cucumbers
⅔ cup plain nonfat Greek Yogurt
⅓ cup coarsely chopped pitted Kalamata olives
⅓ cup finely chopped red onion or shallots
2 tablespoons fresh lemon juice
¼ teaspoon garlic salt
2 cans (5 ounces each) solid white Albacore tuna in water, drained OR 8 oz. smoked fish, skinned,
boned, flaked
Preparation:
Cut off ends of cucumbers, cut each into 1½ inch slices.
Using a melon baller, scoop out the flesh leaving a shell.
Stir the remaining ingredients, except fish, in large bowl until smooth and well blended. Stir in flaked
fish.
Spoon 1 tablespoon of mixture into each cucumber cup.
Garnish. Serve cold.
Yield: 10 servings or more
Mini Pizza
Prepared by Don Eastway
Ingredients:
3 cans Pillsbury Buttermilk Biscuits
1 block Colby cheese
1 beaten egg
Parmesan cheese
Garlic powder
Pizza sauce
56 pepperoni slices
Grease a 9x13 pan.
Cut the cheese into 28 squares.
Flatten biscuits out.
Spread pizza sauce onto biscuits.
Stack pepperoni-cheese- pepperoni on top and fold dough over top of all.
Brush with egg.
Sprinkle with Parmesan cheese and garlic powder.
Bake for 18-20 minutes or until golden.
Mozzarella Tomato Kabobs
Prepared by Cathy Bonenberger
Ingredients:
Small mozzarella cheese balls
Cherry tomatoes
Parsley, finely chopped
Basil, finely chopped
Fustini Picholine evoo
Fustini Black Currant balsamic vinegar
Preparation:
Thread a mozzarella ball and cherry tomato on a cocktail toothpick. Sprinkle with parsley and basil.
Drizzle with evoo and vinegar. Enjoy!
New Year’s Eve Punch
Poncz Noworoczny
Prepared by Dan Klimaszewski
Ingredients:
5 oranges (the juice and strips of rind)
5 lemons (the juice and strips of rind)
1 pound of sugar
1 fifth sauternes (or other white wine)
1 fifth vodka
Procedure:
Juice the oranges and lemons. Slice the rinds into segments and remove membranes. Combine all
ingredients and heat through, but do not boil. Remove rinds and serve immediately.
Olives with Orange and Lemon
Allspanishrecipes.com
Prepared June 2013
Serves 4-6
Ingredients:
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1¼ cups green olives
1¼ cups black olives
2 teaspoons grated orange rind
2 teaspoons grated lemon rind
3 shallots, finely chopped
Pinch of ground cinnamon
¼ cup white wine vinegar
Scant ⅓ cup olive oil
2 tablespoons orange juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
Preparation:
Dry-fry the fennel seeds and cumin seeds in a small, heavy bottom skillet, shaking the skillet frequently,
until they begin to pop and give off their aroma. Remove the skillet from the heat and let cool.
Place the olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl.
Whisk the vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over the olives.
Toss well, then cover and let chill in the refrigerator for 1-2 days before serving.
Parmesan Bowls
Prepared by Michele Richard
Ingredients:
⅓ cup Parmesan cheese/bowl (approx.)
Parchment paper
Fresh ground pepper
Large size muffin pan, bowl or vessel of choice
Preparation:
Trace 6-inch circle onto parchment paper (you can get 2 circles on a 13x9 cookie sheet).
Spread cheese into circles and pat down with fingers.
Grind some fresh pepper on top (optional).
Bake for approximately 8 minutes – watch carefully, until light brown and bubbly.
Remove and pat excess oil with paper towels; careful they will be hot.
Cool a bit until you can easily manipulate circle into form you want; if they get too cool they will get
hard and you won’t be able to shape them.
Fill your bowls with something special!
Parmesan Mustard Chicken Wings
Ingredients:
1 stick melted butter
2 Tablespoons Dijon mustard
1 cup bread crumbs
½ cup Parmesan cheese
1 teaspoon cumin
20 chicken wings, wing tips cut off
Preparation:
In a shallow dish, whisk the butter, mustard, and cayenne.
In another dish, combine bread crumbs, Parmesan, cumin, and salt and pepper to taste.
Dip the chicken pieces in the butter mix, then coat them with the bread crumb mix.
Bake in greased shallow pan in lower 3rd of oven at 425 degrees. For crispier wings, turn over after 20
minutes and cook until desired crispness.
(To save on calories a little bit, I didn't dip the wings in the butter. I used a brush to brush on just a little
bit of butter.)
Pear and Blue Cheese Crostini
From “Michigan Blue” – Prepared by Sandy Stockemer
Ingredients:
Juice of half a lemon
8 ounces of Gorgonzola
4 ounces cream cheese
16 water crackers
16 edible flowers
1 pear
Preparation:
Place cream cheese in a glass bowl and microwave for 20 seconds. Add Gorgonzola and blend
thoroughly. Spoon cheese mixture into a pastry bag. Using mid-size star tip, pipe a single rosette
(about 1 Tablespoon cheese mixture) onto each water cracker. Slice pear thinly, creating small
triangular shapes. Place pear slices into a bowl filled with cold water and lemon juice (to prevent fruit
from browning). Arrange each cracker with single flower and pear slice.
16 servings
Prosciutto Cups
Prepared by Nancy Harris
Makes 36
Ingredients:
1 pkg. 10 oz. frozen spinach, chopped
8 oz. ricotta cheese
½ cup Parmesan cheese, grated
1 cup fresh mushrooms, chopped
2 tablespoons onion, minced
¼ teaspoon oregano
¼ teaspoon sea salt
1 egg, slightly beaten
12 thin slices prosciutto
Preparation:
Cook spinach and drain well.
Combine spinach, Parmesan, onions, oregano, salt and egg in medium bowl.
Spray miniature muffin tins with Pam.
Cut prosciutto into quarters.
Press ¼ slice into muffin tin, pressing against bottom and sides.
Spoon the cheese mixture into a cup about ⅔ full.
Bake about 20-25 minutes.
Raw Vegetables with Olive Oil Dip
Use a combination of any fresh seasonal vegetables for this dish.
Serves 6-8
Ingredients:
3 large carrots, peeled
2 fennel bulbs
6 tender stalks celery
1 pepper
12 radishes, trimmed of roots
2 large tomatoes, or 12 cherry tomatoes
8 scallions
12 small cauliflower florets
For the dip:
½ cup extra virgin olive oil
3 tablespoons fresh lemon juice (optional)
4 leaves fresh basil, torn into small pieces (optional)
Preparation:
1. Prepare the vegetables by slicing the carrots, fennel, celery and pepper into small sticks.
2. Cut the large tomatoes into sections if using. Trim the roots and dark green leaves from the
scallions. Arrange the vegetables on a large platter, leaving a space in the center for the dip.
3. Make the dip by pouring the olive oil into a small bowl. Add the salt and pepper. Stir in the lemon
juice and basil, if using. Place the bowl in the center of the vegetable platter.
Rosemary Thyme Pita Chips
Food52.com
Prepared by Lynn Van Ness, Cocktails & Conversation July 2013
Serves 8 (depending on size of pita)
Ingredients:
2 pitas
Unsalted butter
Honey (preferably one that spreads easily and is not too runny)
Sea salt
Dried thyme
Dried rosemary
Preparation:
Preheat the oven to 350 degrees F. Line a cookie tray with parchment paper or aluminum foil.
Cut your pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of
only one layer of pita. Place each pita piece on the cookie tray, rough side up.
Spread each piece of pita with a thin layer of butter. Do the same thing with the honey.
Sprinkle each piece with a pinch each of sea salt, thyme and rosemary (adjust according to taste).
Bake in the oven for 6 minutes. Rotate your pan and bake another 6 minutes, or until the chips are
browned and crispy. Keep a close eye on the chips towards the end of their baking time as they can
quickly go from brown to burned. Let the chips cool and then enjoy!
Russian Sunflower Chicken and Mushroom Spread
www.grouprecipes.com
Ingredients:
3 chicken thighs
1 small container baby bella mushrooms, thinly sliced
2 teaspoons chicken rub seasoning
3 hard-boiled eggs
½ cup shredded Cheddar and Monterey jack cheese
6 tablespoons mayonnaise
1 can medium pitted black olives
1 tablespoon yellow cheddar cheese, shredded (for decoration)
Pringles chips
Preparation:
Cook chicken thighs in boiling water in a small sauce pan until no longer pink inside, about 25 minutes.
Drain, let cool until able to handle. Remove the meat off the bone and shred in strips.
Meanwhile, in a skillet, sauté baby bellas in 2 tablespoons butter for about 5 minutes. Stir in 2
teaspoons chicken rub seasoning and cook 1 more minute. Remove from heat and let cool.
On a large round plate, assemble the spread in the following order:
Place shredded chicken on the bottom, forming a circle. Spread with about 2 tablespoons mayonnaise.
Layer the sautéed baby bellas over top, spread with another 2 tablespoons mayonnaise.
With a fork in a separate plate, crumble the boiled eggs. Sprinkle the eggs over the mushroom layer
and top with remaining 2 tablespoons mayonnaise.
Spread the shredded cheese over the egg layer and press in lightly with your hands, sort of "petting it".
Quarter the black olives. Starting in the middle of the spread, layer the olives in a circular pattern,
covering the top.
Sprinkle 1 tablespoon of cheddar cheese in the center for decoration. Refrigerate the spread for about
1 hour before serving, to let the mayonnaise soak through.
Lay the chips in a single row around the spread just before serving, making it look like flower petals.
Sautéed Mussels with Garlic
These mussels are served without their shells in a delicious sauce flavored with garlic and paprika. Eat
them with toothpicks or small forks.
Serves 4
Ingredients:
2 lb. fresh mussels
1 lemon slice
2 shallots, finely chopped
1 garlic clove, finely chopped
1 tablespoon chopped fresh parsley
½ teaspoon sweet paprika
¼ teaspoon dried red pepper flakes
Preparation:
1. Scrub the mussels. Discard any that do not close when tapped sharply with the back of a knife.
2. Put the mussels in a large saucepan, with 1 cup water and the slice of lemon. Bring to a boil and
cook for 3-4 minutes; remove the mussels as they open. Discard any that remain closed. Take the
mussels out of the shells and drain them on paper towels.
3. Heat the oil in a sauté pan; add the mussels and cook, stirring for a minute. Remove from the pan.
Add the shallots and garlic and cook, covered, over low heat, for about 5 minutes, until soft. Remove
from the heat and stir in the parsley, paprika and red pepper flakes. Return to the heat and stir in the
mussels with any juice. Cook briefly to heat through, then serve at once.
Easy Tapas by Julz Beresford
Prepared by Lorna Anderson, June 2013
Serves 4
Ingredients:
2 garlic cloves, crushed
1 dried red chili, crushed
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon oak-smoked sweet Spanish paprika
Freshly squeezed juice of 1 lemon
2 tablespoons freshly chopped flat leaf parsley
1 tablespoon dry sherry
500 g lean pork fillet
Metal kebab skewers, or bamboo, soaked in water for 30 minutes
Preparation:
Put the oil, garlic, chili, cumin, fennel, paprika, lemon juice, parsley and sherry in a bowl and mix well.
Cut the pork into 2 cm cubes and add to the bowl. Cover and chill overnight in the refrigerator.
When ready to cook, preheat a grill until very hot. Thread the pork onto the skewers and grill for 10
minutes, turning often – take care not to overcook the meat. Remove from the heat and set aside for
10 minutes.
Serve warm.
This recipe is from Andalusia, where you see it in almost every tapas bar. The area is renowned for
simple food, so this is a quick, easy recipe which leaves more time for other things, like chatting with
friends.
Stuffed Endive
Prepared by Jeri Cleverdon
Ingredients:
Endive – approximately 4 single heads, depending on size. Will need about 18 large leaves.
½ cup fresh Parmesan cheese
½ cups walnuts or pecans
½ cup green onions, about 1 ½ bunches
4 large garlic cloves
1 cup olive oil mayonnaise
⅛ teaspoon red wine vinegar
Preparation:
Separate leaves of endive and wash. Set aside to allow to drain. Preheat oven to 350˚. Roast nuts in
preheated oven for 9 minutes. Allow to cool. Dice parmesan cheese into large chunks. Chop green
onions. Coarsely chop cooled nuts. Add cheese, onions and nuts to mayonnaise. Using a garlic press,
press the garlic cloves into the mayonnaise mixture. Add the vinegar and stir well. Put the
mayonnaise mixture into the endive leaves.
Makes about 18 large, well filled leaves.
Note: You want texture in the mixture, so chop the ingredients coarsely.
Penelope Olson
Benzonia, MI
Summer Wraps
Prepared by Don Eastway
Ingredients:
Lettuce Leaves
½ cup chopped cooked chicken
3 tablespoons chopped apple
2 tablespoons chopped red grapes
2 teaspoons honey
2 tablespoons almond butter
Preparation:
Mix all ingredients and wrap in the lettuce leaves.
Tapas Style Garlic Mushrooms
Or
Champinones Al Ajillo
A typical recipe found at any Tapas Bar. This is flavorful and goes perfectly with good crusty bread and a glass of
wine. Be sure and have all your ingredients prepped and ready to go in the pan.
Ingredients:
3 tablespoons extra virgin olive oil (Spanish preferred)
½ lb. medium mushrooms, stemmed, quartered
4-6 garlic cloves, peeled and thinly sliced
2-3 teaspoons fresh lemon juice
2 tablespoons dry sherry (DO NOT use cooking sherry)
¼ cup vegetable broth
½ teaspoon Spanish paprika
¼ teaspoon crushed red pepper flakes
Salt, to taste
Fresh ground black pepper, to taste
1 tablespoon fresh flat leaf parsley
2 lemon slices
1 tablespoon butter
Preparation:
In a sauté pan, heat the olive oil until hot but not smoking. Sauté the mushrooms for about 1 minute,
add the garlic and cook 1-2 minutes more being careful not to burn!
Add the remaining ingredients except for the parsley, lemon slices and butter and simmer for 2
minutes.
Reduce until thick, adding about 1 tablespoon of butter.
Garnish with the fresh parsley. Serve with lemon slices. Scoop the mushrooms onto your bread and
enjoy!
Thai Lettuce Wraps
Lab Mu
Ingredients:
2½ cups ground lean pork
½ cup water
2 tablespoons thinly sliced shallot
½ cup fresh mint leaves, coarsely chopped
3 scallions, thinly sliced
8-12 sprigs cilantro (roughly equal to one plant), chopped with stems included
2 tablespoons lime juice
2 tablespoons Thai fish sauce (available near soy sauce in grocery store)
2 tablespoons dry plain breadcrumbs
½ teaspoon crushed red chili pepper
Preparation:
Heat the water in saucepan to boiling. Add the pork and gently stir until soft and pink has barely
disappeared. Remove from heat, cover and set aside for several minutes. Pork will continue cooking
after removing from heat. Do not overcook or it will be tough.
Mix together cooked pork, lime juice and fish sauce. Add breadcrumbs, crushed chili, shallot, scallions,
cilantro and mint leaves. Toss gently until well mixed. Season to taste.
For lettuce wraps:
Head lettuce with leaves separated
Toppings as desired, such as chopped peanuts, chopped cilantro, chopped scallions.
Sauce for lettuce wraps:
½ cup hoisin sauce
¼ cup rice vinegar
½ tablespoon minced fresh ginger, or to taste
1 teaspoon minced fresh chili pepper or more to taste (or may replace with sambal olek or siracha
sauce)
Warm Fennel and Parmesan Dip
A warm golden dip always tempts guests to dig in. This one uses parmesan cheese to season caramelized fennel
and garlic.
Ingredients:
3 tablespoons extra virgin olive oil
3 fennel bulbs, trimmed and cut into 1 inch wedges
4 garlic cloves, slightly crushed
Coarse salt and freshly ground pepper
¼ cup plus 2 tablespoons, finely grated Parmesan cheese
Preparation:
Heat oil in a large heavy ovenproof skillet (preferably cast iron) over medium-high heat until
shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to
skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with
parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool
slightly.
Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth.
Season with salt and pepper, and stir in ¼ cup cheese. Transfer mixture to a 3 cup baking dish, and
sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden
brown, about 20 minutes. Serve immediately.
Make ahead – Puree can be refrigerated for up to 2 days. Bring to room temperature before baking.
Serving idea – Toasted rustic bread is perfect for dipping.
Wild Mushroom Phyllo Tartlet
From “Michigan Blue” and prepared by Sandy Stockemer
Ingredients:
32 phyllo mini pie shells
2 cloves garlic
½ pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
1 teaspoon rubbed sage
1 teaspoon salt
½ teaspoon pepper
4 Tablespoons extra virgin olive oil
1 Tablespoon butter
Boursin cheese for garnish
Preparation:
Preheat convection oven to 350 degrees.
Wash, dry, and chop mushrooms into bite-sized pieces. Peel and mince garlic cloves. Place large sauté
pan over medium heat and let warm (about 2 minutes). Add olive oil. Wait about 30 seconds before
adding garlic, then sauté using wooden spoon to prevent garlic from burning. Add mushrooms and all
other ingredients, agitating with wooden spoon. Sauté until completely cooked through (about 5-7
minutes). Remove from heat. Place phyllo shells on small baking sheet. Fill each shell with a heaping
spoonful of mushroom mixture. Top each mushroom pastry with a dollop of Boursin cheese and place
in oven 5 minutes before serving. Remove from oven when cheese just begins to brown. Serve
immediately.
16 servings
Asiago Bread
Fragrant herbs and Asiago cheese flavor this wonderful bread that can be baked at home.
Makes 1 large loaf (24 slices)
Ingredients:
3½ to 3¾ cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour
1 teaspoon granulated sugar
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1¼ cups water
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1¼ cups diced Asiago, Swiss or other firm cheese
Cooking spray for greasing bowl and cookie sheet
In a large bowl, stir 1½ cups of the flour, the sugar and yeast until well mixed. In a 1½ quart saucepan, heat
the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add
the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute,
stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly
with plastic wrap; let stand about 1 hour or until bubbly.
Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, ½ cup at a time,
until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by
folding dough toward you, then with the heels of your hands, pushing dough away from you with a short
rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling
surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the
cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides.
Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in
size. Dough is ready if an indentation remains when you press your fingertips about ½ inch into the dough.
Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting
board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into
football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top.
Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with
plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.
Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven
rack; add hot water to the pan until about ½ inch from the top. Heat the oven to 450°F.
Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a
small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the
center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.
Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep
golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes
before slicing; cut with a serrated knife.
Cheddar Cheese Bread
Ingredients:
3 oz. Parmesan cheese
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
4 oz. cheddar cheese, cut into ½ inch cubes, or mild asiago cheese, crumbled
1¼ cup whole milk
¾ cup sour cream
3 tablespoons butter, melted and cooled
1 egg
Preparation:
Set oven to 350 degrees.
Generously coat a 9 X 5 loaf pan, sprinkle ½ cup of the Parmesan evenly over the bottom of the pan.
Whisk flour baking soda, salt and peppers in a large bowl. Use a spatula to stir in the cheddar, until it is
coated with the flour mix.
Whisk the milk, sour cream, butter and egg together in a separate bowl.
Gently fold the milk mix into the flour mix until just combined.
Scrape batter into prepared pan and smooth the top. Sprinkle the ½ remaining cup of Parmesan over
the top. Batter will be thick.
Bake until deep golden brown about 45 minutes. Let cool for 10 minutes before inverting and then let
cool for about 1 hour.
I just threw all the ingredients in my food processor and it came out fine. I also used up some cheese I
had around, it may have been asiago, but I'm not sure.
Corn Bake
(Quick and Easy)
Prepared by Sharon Finch
Ingredients:
1 can whole kernel corn (drained)
1 can cream style corn
1 egg
8 oz. sour cream
1 box Jiffy corn bread mix
1 stick margarine (melted)
Preparation:
Mix all together – Bake in a 350 oven temperature - 8x8 greased pan - 45 - 60 minutes.
Recipe can easily be doubled - use 9x13 greased pan.
Irish Soda Bread
Barefoot Contessa at Home
Ingredients:
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1½ teaspoons kosher salt
4 tablespoons (½ stick) cold unsalted butter, cut into ½ -inch dice
1¾ cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Preparation:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle
attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the
mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with
1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf
on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for
45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow
sound.
Cool on a baking rack. Serve warm or at room temperature.
Real Spanish Bread
Ingredients:
1½ tablespoons bread yeast
3 cups warm water
7 cups white flour
2 teaspoons salt
¼ cup extra virgin olive oil
Preparation:
Mix the yeast in the warm water and let sit in a warm place for 10 minutes.
Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.
Using your fingers, mix in the oil or butter.
Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm
dough. Place the dough on a flat surface with some flour sprinkled on it. Knead the dough until it
becomes firm and elastic.
Grease the bowl and put the dough in it. Cover the bowl with a moist sheet and set in a warm place
until the dough has doubled in volume.
Once again, remove the dough and knead it again over a floured tabletop to remove air pockets and
until the dough feels smooth. Return the dough to a covered bowl and let it rest. 15 minutes should
be sufficient.
Cut the dough as desired to for bars, loaves or balls and place on greased pans. Cut slits in top of bread
as desired.
Let bread raise on pans 30 or more minutes or until the tops of the bars begin to flatten.
Place in a very hot oven (450 degrees F) for 30 to 50 minutes, or until the tops of the bars become
toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and
let cool.
This recipe comes from a panadero. It may not come out exactly right the first time, but with practices,
the results are incredible. I’ve made a few mistakes, but now it comes out perfect and has that
panaderia flavor. Real Spanish Food recipes – http://www.xmission.com/~dderhak/recipes.html
Swiss Braided Bread
From The Complete Book of BREADS by Bernard Clayton, Jr
Ingredients:
1 pkg. dry yeast
1 ¼ cups warm water (105°-115°)
1 stick (½ cup) butter, room temperature
2 Tablespoons sugar
2 eggs, room temperature & slightly beaten
2 teaspoons salt
1/3 cup non-fat dry milk (or substitute 1 cup milk for 1 cup of the water)
5 cups all-purpose or bread flour, approximately
Glaze: 1 beaten egg, 2 Tbsp milk and sesame or poppy seeds
Preparation:
In large mixing bowl, sprinkle yeast over warm water or warm milk and water. Stir to dissolve and set aside for
3-4 minutes.
Stir in soft butter, sugar, eggs, salt and dry milk.
Gradually add flour, ½ cup at a time until it becomes a firm dough. (I used an electric mixer for this). Work flour
unto a moist ball until it cleans the sides of the bowl and has lost much of its stickiness.
Turn out the dough onto a floured work surface and knead until it becomes smooth, elastic and alive.
Place in greased bowl and lightly grease the top of the dough. Place in warm spot until dough has risen to
double its volume.
Divide the dough into 6 equal pieces and shape each into a round ball. Cover and let rest for 15 minutes. Roll
and shape each into strip 1”wide by 18” long. Lay 3 strips side by side and braid the dough. Pinch the ends
securely together, tuck under and place on greased (or covered with parchment paper) baking sheet. Repeat
with other half of the dough.
Lightly cover the braids with plastic wrap and place them in a warm spot until double in volume.
Preheat oven to 375°. Brush the loaves with a mixture of 1 beaten egg and 2 tablespoons of milk. Sprinkle with
sesame or poppy seeds.
Bake in hot oven until braids are a deep brown.
Remove bread from oven and carefully lift the braids with a spatula and place them on a wire rack to cool.
Zucchini Cheese Loaf
Prepared by Cathy Bonenberger
Ingredients:
⅓ cup Fustini Picholine extra virgin olive oil
2 cups flour
⅓ cup milk
2 eggs
1 cup grated cheese (Parmesan, Romano, or asiago)
2 teaspoons baking powder
1 ½ teaspoons salt
¼ teaspoon fresh ground pepper
1 medium zucchini, grated
Preparation:
Preheat oven to 375 degrees. Brush 9”x5” loaf pan with evoo. Cut a piece of parchment paper to fit
width of pan with edges hanging over sides. This will allow you to lift loaf out of pan easily when done.
Brush paper with evoo also.
In a small bowl, whisk oil, milk and eggs.
In a large bowl, whisk flour, cheese, salt and pepper. Mix in zucchini, then egg mixture. Batter will be
very thick. Put batter in loaf pan.
Bake 1 hour. Cool in pan 10 minutes. Remove from pan and cool completely.
Gateau de Crepes a la Florentine
(Mound of French Pancakes Filled with Cream Cheese, Spinach, and Mushrooms)
Recipe from Julia Child, Prepared by Robbin & Bill Stott
For 4-6 people
Crepe Batter
Makes 25-30 crepes, 6-6 ½ inches in diameter
1 cup cold water
1 cup cold milk
4 eggs
½ teaspoon salt
1½ cups flour
4 tablespoons melted butter
Put the liquids, eggs and salt into the blender jar. Add the flour, then the butter. Cover and blend at
top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend
for 2-3 seconds more. Cover and refrigerate for at least 2 hours.
The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making
your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe
should be about 1/16 of an inch thick.
Method for Making Crepes
An iron skillet or a crepe pan with a 6 ½ to 7 ½ inch bottom diameter
2-3 tablespoons cooking oil and a pastry brush
A ladle or measure to hold 3-4 tablespoons or ¼ cup
Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
Immediately remove the pan from heat and pour ¼ cup batter into the middle of the pan. Quickly tilt
the pan in all directions to run the batter all over the bottom of the pan in a thin film. This will take 2-3
seconds.
Return the pan to heat for 60-80 seconds. Lift the edges with a spatula and if the underside is a nice
light brown, turn the crepe. Brown lightly for ½ minute on the other side. This second side only gets
spotty brown. Slide the crepe onto a rack and let cool several minutes before stacking on a plate.
Grease the skillet again, heat just to smoking and proceed with the rest of the crepes.
Sauce Mornay (Bechemel with Cheese)
5 tablespoons flour
1½ quart saucepan
Cook the flour and butter slowly together in the saucepan for 2 minutes without coloring.
2¾ cups boiling milk
½ teaspoon salt
⅛ teaspoon pepper
Big pinch of nutmeg
Off heat, beat in the boiling milk and seasonings. Boil, stirring for one minute.
¼ cup whipping cream
1 cup coarsely grated Swiss cheese
Reduce to the simmer and stir in the cream by tablespoons. Sauce should be thick enough to coat the
spoon fairly heavily. Remove from heat and correct seasoning. Stir in all but two tablespoons of the
cheese. Film top of sauce with milk to prevent a skin from forming.
Spinach Filling
1 tablespoon minced shallots or green onions
1½ cups blanched chopped spinach
¼ teaspoon salt
Cook the shallots or onions in butter for a moment in an enameled saucepan. Add spinach and salt,
and stir over moderately high heat for 2-3 minutes to evaporate moisture. Stir in ½ to ⅔ cup of the
cheese sauce. Cover and simmer slowly for 8-10 minutes, stirring occasionally. Correct seasoning and
set aside.
Cheese and Mushroom Filling
1 cup cottage cheese or 8 ounces cream cheese
Salt and pepper
1 egg
Mash the cheese in a mixing bowl with the seasonings. Beat in ⅓ to ½ cup of the cheese sauce and the
egg.
¼ lb (1 cup) minced mushrooms
1 tablespoon minced shallots or green onions
1 tablespoon butter
½ tablespoon oil
Saute the mushrooms and shallots in butter and oil for 5-6 minutes in a skillet. Stir them into the
cheese mixture and correct seasoning.
Forming the Mound
Round baking dish about 9 inches in diameter and 1 ½ inches deep
3 tablespoons grated cheese
½ tablespoon butter
Butter the baking dish, center a crepe in the bottom. Spread it with a layer of cheese and mushroom
filling. Press a crepe on top and spread it with a layer of spinach filling. Continue with alternating
layers of crepes and filling, ending with a crepe. Pour the remaining cheese sauce over the top and
sides of the mound. Sprinkle with the 3 tablespoons of cheese and dot with 3 or 4 pea-sized bits of
butter. Set aside.
Baking
About 25-30 minutes before serving time, place in upper third of a preheated 350 degree oven to heat
through thoroughly and brown the top lightly. To serve, cut in pie-shaped wedges.
Quiche au Roquefort
Ingredients:
3 ounces (6 Tb) Roquefort or blue cheese
6 ounces (2 small packages) cream cheese or cottage cheese
2 Tablespoons softened butter
3 Tablespoons whipping cream
2 eggs
Salt and white pepper
Cayenne pepper to taste
½ Tablespoon minced fresh chives or ½ teaspoon minced green onion tops
An 8-inch partially cooked pastry shell placed on a baking sheet.
Preparation:
Blend the cheese, butter, and cream with a fork, then beat in the eggs. Force the mixture through a
sieve, to get rid of the lumps. Season to taste and stir in the chives or green onion tops. Pour into the
pastry shell and set in upper third of a preheated oven. Bake for 25 to 30 minutes, or until quiche has
puffed and top has browned.
4 to 6 servings
Notes: Instead of Roquefort cheese, use the same amount of Camembert, Brie, or Liederkranz, but
remove the outside crust of the cheese. Or use a mixture of all or some of these, including Roquefort
cheese, if you have leftovers.
Quiche Lorraine
Ingredients:
3 to 4 ounces lean bacon (6 to 8 slices, medium thickness)
1 quart water
An 8-inch partially cooked pastry shell placed on a baking sheet
3 eggs or 2 eggs and 2 yolks
1 ½ to 2 cups whipping cream or half cream and half milk
½ teaspoon salt
Pinch pepper
Pinch nutmeg
1 to 2 Tablespoons butter cut into pea-sized dots
Preparation:
Cut bacon into pieces about an inch long and ¼ inch wide. Simmer for 5 minutes in the water. Rinse in
cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry
shell.
Beat the eggs, cream or cream and milk, and seasonings in a mixing bowl until blended. Check
seasonings. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of a preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and
browned. Slide quiche onto a hot platter and serve.
4 to 6 servings
Notes:
The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese. The bacon is usually
blanched in simmering water to remove its smoky, salty taste, but this step is optional. Diced, cooked
ham, sautéed briefly in butter, may replace the bacon.
Quiche au Fromage de Gruyere (Swiss Cheese Quiche)
Follow the preceding recipe, but stir 2 to 4 ounces (1/2 cup to 1 cup) grated Swiss cheese into the egg
and cream mixture. The bacon is usually omitted, and you may use all milk instead of cream.
Apple Walnut Bars
Ingredients:
2 cups flour
2 cups brown sugar
¼ pound butter or margarine, softened
2 teaspoons cinnamon
2 large eggs
1 cup sour cream
2 cups apples, peeled and chopped
1 cup walnuts, chopped
Preparation:
Combine flour and brown sugar, then cut in butter or margarine. Press 2¾ cups of mixture into a
9”x13” pan to form a bottom crust. Add cinnamon, baking soda, eggs, sour cream, apples, and nuts to
remaining mixture. Mix well and spread over the top of base. Bake at 350 degrees for 20-30 minutes.
Serve warm or cold.
Yield: 54 servings. Preparation time: 30 minutes.
Apricot Sesame Cookies from Suzanne
Ingredients:
1 cup butter (no substitutes), softened
½ cup sugar
1 teaspoon almond extract
½ teaspoon salt
7 tablespoons sesame seeds (approx. 3 oz.)
6 tablespoons apricot jam
Preparation:
Cream butter and sugar; beat in almond extract. Combine flour and salt; gradually add to creamed
mixture. Roll into 1-inch balls, then roll top and sides in sesame seeds. Place 2 inches apart on
ungreased baking sheets. Using end of wooden spoon handle, make an indentation in the center of
each ball. Fill with jam (I use a very tiny baby spoon since indentation is so small).
Bake at 400 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Yield: 4 dozen. (I never get that many, maybe 3 dozen.)
Chocolate Chunkers: The Cookies That Didn’t Get Me Fired
Baking From My Home to Yours
Ingredients:
⅓ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
⅔ cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks
6 ounces premium quality milk or white chocolate, chopped into chunks, or 1 cup chocolate chips
1½ cups coarsely chopped nuts, preferably salted peanuts or toasted pecans
1 cup moist, plump raisins or finely chopped moist, plump dried apricots
Preparation:
Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with
parchment or silicone mats.
Sift together the flour, cocoa, salt and baking powder.
Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet and
unsweetened chocolate and heat, stirring occasionally, just until melted - - the chocolate and butter
should be smooth and shiny, but not so hot that the butter separates. Remove the bowl from the heat
and set it on the counter to cool.
Working with a standard mixer, preferably fitted with a paddle attachment, or with a hand mixer in a
large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are
pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to
low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula,
scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients
disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the
rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins - - you’ll
have more crunchies than dough at this point.
Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of
space between the mounds of dough.
Bake the cookies one sheet at a time for 10 to 12 minutes. The tops of the cookies will look a little dry,
but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal
spatula, lift the cookies onto a cooling rack to cool to room temperature.
Repeat with the remaining dough, baking only one sheet of cookies at a time and making sure to cool
the baking sheets between batches.
If, when the cookies are cooled, the chocolate is still gooey and you’d like it to be a bit firmer, just pop
the cookies into the fridge for about 10 minutes.
P.S. The cookies in the picture on the website were made by scooping out about 2 tablespoonfuls of the
dough and flattening the mounds of dough slightly.
http://doriegreenspan.com/2009/03/chocolate-chunkers-the-cookies-that-didnt-get-me-fired.html
Chocolate-Dipped Coconut Macaroons
Makes 26-28 cookies.
Ingredients:
4 egg whites
1 teaspoon pure almond extract
14 oz. sweetened, shredded coconut
⅔ cup sugar
6 tablespoons flour
¼ teaspoons salt
12 oz. chocolate, semisweet
Preparation:
Preheat oven to 325 degrees and position rack in center of oven. Line baking sheets with parchment
paper.
In large bowl, mix coconut, sugar, flour and salt. Mix by hand until well blended.
Mix eggs with almond extract and add to coconut mixture and stir until it become thick and sticky.
To form cookies, use a tablespoon (coated with cooking spray) to scoop up the cookie mixture. Using
your hands, shape into an oval. Place on baking sheets.
Bake for 20 to 25 minutes or until tops are light golden brown. They should be crisp on the outside, yet
soft on the inside. Place on a rack to and cool completely before dipping in the chocolate.
Melt chocolate in a double boiler. Place chocolate in bowl. As soon as it begins to melt, remove the
pan from the heat and stir with a spoon until chocolate becomes smooth and silky.
Dip half of the cookie in the melted chocolate. Place on a rack and cool completely before serving or
storing in an airtight container.
Cinnamon Logs
Ingredients:
1 cup butter
1 teaspoon almond extract
1 tablespoon cinnamon
3 tablespoons sugar
2 cups flour
Preparation
Mix well in order given. Shape in rolls about ½ inch in diameter. Cut into little logs about 1½ inches
long.
Bake on ungreased cookie sheets at 300 degrees for about 25 to 30 minutes. Cool slightly and roll in
sugar.
Jam Filled Butter Tea Cookies
Prepared by Kathy Daniels
Makes 3 dozen.
Ingredients:
¾ cup butter, softened
½ cup white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
2 egg yolks (or 1 egg, if desired)
1¾ cups all-purpose flour
½ cup fruit preserves, any flavor (apricot and black raspberry are very good)
Preparation:
In a medium bowl, cream together the butter, white sugar, and egg yolks. Mix in flour a little bit at a
time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20
minutes. Place balls 2 inches apart on ungreased cookie sheets. Use your finger or an instrument of
similar size to make a well in the center of each cookie. Fill the well with ½ teaspoon of preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from
cookie sheets to cool on wire racks.
Once cooled, top with sifted powdered sugar. I filled mine with apricot and seedless black raspberry.
Couple of tips:
It did take the full 10 minutes to bake – 8 minutes wasn’t long enough, and they do not look done even
then because they are a very light color – only the bottoms brown well. They harden once they’ve
cooled.
Beat 2 egg whites until frothy, then dip the dough balls into the egg whites. Put some bagged shredded
coconut into a small bowl and roll the egg white coated dough ball into the coconut. Put in your
thumbprint and then the jelly.
Make sure to roll the balls tightly or they might fall apart when baking.
To make the cookies even prettier, sprinkle the tops with crushed almonds.
Kolachy
From Grandma Knaack’s Cookbook
Ingredients:
3 egg yolks
3 sticks margarine
3 cups flour
½ pint sour cream
Filling – Solo brand – Poppyseed, Almond, Apricot
Preparation:
Cut margarine into flour until crumbly. Beat egg yolks into sour cream. Add egg mixture to dry
ingredients. Mix until well blended into dough (will need to finish by kneading with hands in a bowl).
Wrap well in plastic wrap and place in fridge overnight.
Roll out portions of dough to ⅛”. Rolling surface to be covered with even parts flour and sugar. Dough
needs to be kept chilled, so only roll as much dough as you can complete in a few minutes. Cut into
2”x2 ½ “ squares and place ¼ teaspoon filling on each. Fold two opposite corners and pinch together
to seal.
Bake at 350 degrees for 15-20 minutes.
Dust with powdered sugar.
Pecan Tea Cookies
Ingredients:
1 cup all-purpose flour
¾ cup pecan pieces
½ teaspoon baking soda
⅓ cup oil (coconut or canola)
½ cup plus 2 tablespoons sugar
½ teaspoon almond extract
1 egg white
Preparation:
Line 2 cookie sheets with parchment. In a food processor, pulse together the flour, pecans, and baking
soda until they form a coarse meal. Set aside. In a separate bowl, mix together the oil, sugar and
almond extract until blended. Beat in the egg white until well blended. Add the dry ingredients and
stir with a wooden spoon until thoroughly mixed. Drop the dough by heaping teaspoons onto the
prepared cookie sheets, leaving about 2 inches between each. Bake for 12 minutes or until the cookies
are just beginning to brown around the edges. Transfer to a wire rack and let cool before eating.
Russian Tea Balls
Prepared by Nancy Draper
Ingredients:
2 cups flour
½ teaspoon salt
2 cups chopped pecans
2 sticks (1 cup) butter
½ cup sugar
2 teaspoons vanilla
Preparation:
Let butter and sugar stand until soft.
Beat butter and sugar at high speed, guiding with rubber spatula, until light and creamy. Stir in flour
and nuts with spoon. Shape into 1 inch balls.
Place balls ½ inch apart on ungreased cookie sheets. Bake 20 minutes – do not burn.
Cool and roll in confectioner’s sugar.
Scottish Shortbread
Prepared by Lorna Anderson
Ingredients:
8 oz. all-purpose flour (1¾ cups)
4 oz. powdered sugar (1 cup)
4 oz. cornstarch (¾ - 1 cup)
8 oz. butter (2 sticks)
Preparation:
Mix dry ingredients and rub fat into flour. Keep working and kneading dough with your hands until it
forms a firm dough which can be rolled out or shaped. It should not be too crumbly but not greasy
either. (It will start out crumbly, but fat should work into the flour eventually. It helps if your hands
are not cold!)
Press dough into a 9 by 13 pan; or two round 8-9 inch pans. Or you can shape it by hand and use a
shortbread mold if you have one.
Prick the entire surface of the dough with a fork. Bake at 325 - 350 degrees F for 35 to 40 minutes
until golden brown, but not too dark.
Generously sprinkle the surface of the hot shortbread with sugar as soon as you take it out of the oven
and cut the shortbread into serving pieces while it is still hot.
Enjoy!
Sue’s Pistachio-Almond Tarts
Prepared by Sandy Stockemer
Ingredients:
½ cup butter
1 egg
½ cup sugar
½ cup almond paste (1/2 of 8 oz. can), crumbled
¼ cup pistachio nuts (or almonds), coarsely chopped
Crust:
Beat butter and cream cheese in a medium mixing bowl with an electric mixer on medium to high
speed for 30 seconds. Stir in flour until combined. Cover and chill 1 hour or until the dough is easy to
handle. Form chilled dough into a ball; divide into 24 equal portions. Roll each portion into a ball.
Press each ball evenly against the bottom and up the sides of an ungreased 1¾ inch muffin cup. Cover
and set aside.
Filling:
Beat egg, sugar and almond paste in a small mixing bowl until almost smooth. Stir in coarsely chopped
nuts. Fill each dough-lined cup with a rounded teaspoon of filling.
Bake in a 325 degree oven for 25 to 30 minutes or until tops are lightly browned. Cool slightly in pans.
Remove tarts from pans and cool completely on wire racks. At serving time, pipe Chocolate Decorating
Frosting on top of each tart and top with a pistachio or almond. Makes about 24 tarts.
Chocolate Decorating Frosting:
3 tablespoons shortening
½ teaspoon vanilla
½ cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder
2 teaspoons milk
½ cup powdered sugar
Beat shortening and vanilla in small mixing bowl with an electric mixer on medium speed for 30
seconds. Add ½ cup sifted powdered sugar and cocoa powder. Beat well. Add milk. Gradually beat in
remaining powdered sugar and cocoa powder and enough additional milk to make a frosting of piping
consistency.
Thumbprint Cookies
Ingredients:
½ cup butter
¼ cup brown sugar
1 egg yolk
1 cup flour
1 egg white
1 cup finely chopped nuts
Preserves
Preparation:
Cream butter and sugar, add egg yolk and beat well. Add flour and mix until creamy. Beat egg white
slightly in a small bowl. Form dough into balls and dip into egg whites. Roll dough balls in chopped
nuts. Place on a greased cookie sheet. Press hole in center.
Bake at 350 degrees for 5 minutes. Remove from oven and press center of dough down again and
return to oven.
Bake 10 to 15 minutes longer.
Remove from oven and put preserves in center.
Watch that cookies do not burn on bottom.
Viennese Sandwich Cookies
Cookie:
1 cup unsalted butter
1 cup sugar
1 egg yolk
1 teaspoon vanilla
2 cups flour
Filling:
2 cups powdered sugar
½ cup butter
2-4 tablespoons lemon juice
Dipping glaze:
2 squares semi-sweet chocolate
1 tablespoon butter
Chopped nuts or nonpareils or other garnishes
Cream together butter and sugar. Add egg yolk, vanilla and flour. Chill at least 2 hours.
Make 72 balls of dough the size of small walnuts. Place 2 inches apart on ungreased cookie sheet. Dip
bottom of small glass into sugar and use to flatten each ball to the thickness of 1/8 inch. Bake 10-12
minutes at 325 degrees until lightly colored with slight brown edges. Do not over bake.
Cream powdered sugar and butter and add lemon juice to taste. Spread a teaspoonful on half of the
cooled baked cookies, and cover them with the other half, making a sandwich.
Melt the chocolate and butter. Dip an edge of each cookie into the mixture and then into the nuts or
sprinkle with colored things.
World Peace Cookies
Baking From My Home to Yours
Prepared by Lynne Van Ness
Makes about 36 cookies.
Ingredients:
1¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
⅔ cup (packed) light brown sugar
¼ cup sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini
chocolate chips
Preparation:
1. Sift the flour, cocoa, and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a
large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and
vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect
yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or
two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple
of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just
until the flour disappears into the dough — for the best texture, work the dough as little as possible
once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the
chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one
half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic
wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or
frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice
the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with
parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to
crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.)
Arrange the rounds on the baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm,
but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies
rest until they are only just warm, at which point you can serve them or let them reach room
temperature.
Apple Pie by Grandma Ople
http://m.allrecipes.com/recipe/12682/recipeapple-pie-by-grandma-ople
Prepared by Barb Watson
Prep: 30 min.
Cook: 1 hr.
Ready In: 1 hr. 30 min.
“This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always
be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of
your favorites as well!” - by MOSHASMAMA
Ingredients:
1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preparation:
Preheat oven to 425 degrees F (220 degrees C).
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and
bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust.
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven.
Reduce the temperature to 350 degrees F (175 degrees C).
Continue baking for 35 to 45 minutes, until apples are soft.
Banana Pudding Squares
Newcomers Picnic June 2013
VERY low fat and VERY low sugar
Ingredients:
1 cup low fat graham cracker crumbs
2 tablespoons margarine, melted
1 pkg. (8 oz.) fat-free cream cheese, room temperature
2 pkgs. (4-serving size) sugar-free, fat-free Banana cream instant pudding and pie filling mix
3 cups fat-free (skim) milk
1 small container Fat Free Cool Whip
2-3 medium bananas
1 tablespoon unsweetened cocoa powder (optional)
Preparation:
Spray 8x10 inch pan with pan spray. Stir graham cracker crumbs and margarine in small bowl until
blended. Scatter crumbs into pan & press in even layer. Optional: Bake in 350 degree F oven until
slightly browned.
Beat cream cheese in large bowl with electric mixer on low speed until smooth. Add pudding mix &
milk; beat at high speed or until smooth and creamy. Reserve half pudding mixture.
Fold ½ of whipped topping into pudding until well blended.
Drop remaining pudding mixture by heaping tablespoons onto crust. Gently spread even. Peel
bananas; slice in ¼ inch slices. Sprinkle bananas over pudding. Spoon reserved pudding over bananas.
Spread remaining whipped topping evenly over pudding.
Loosely cover with plastic wrap and refrigerate 2 hours or up to 8 hours. Sprinkle with cocoa powder
just before serving, if desired.
Caramel Apple Cheesecake
www.foodnetwork.com
Serves 8
Ingredients:
8 whole graham crackers
1 cup lightly toasted walnuts, divided
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
½ cup plus 2 tablespoons granulated sugar, divided
1 tablespoon orange zest
3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
½ cup plus 2 tablespoons packed light muscovado sugar
4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
½ teaspoon salt
½ cup heavy cream
1 recipe Apple Mixture, recipe follows
1 recipe Apple Caramel Sauce, recipe follows
Preparation:
Preheat the oven to 350 degrees F.
Place the graham crackers, ½ cup of the walnuts and brown sugar in a food processor and process until
finely ground. With the motor running, add the butter through the feed tube and process until the
mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the
mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the
oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool
completely.
Combine ¼ cup of the sugar and the orange zest in a food processor and process until combined.
Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until
light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light
muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add
the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add
the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix
until just combined.
Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty
aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap
water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the
foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly
puffed and set and the center still jiggles, about 55 minutes.
Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the
water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2
hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the
remaining toasted walnuts. Serve additional sauce on the side.
Chocolate and Almond Cake
Spanish Food – About.com
Prepared June 2013
Serves 8
Ingredients:
4 eggs
5 tablespoons softened butter
⅓ cup granulated sugar
3 oz. raw almonds
2 ½ oz. shaved chocolate
6 lady fingers
4 oz. milk
2 ½ oz. Liquor 43 (or rum)
1 tablespoon cornstarch
1 tablespoon unbleached white flour
1 tablespoon cocoa powder
Powdered sugar for dusting
Preparation:
Preheat oven to 360 degrees F. Grease a 9-inch spring form pan with vegetable shortening.
Separate the yolks and egg whites into separate bowls.
Blanch, peel, and toast the almonds on a baking sheet at 360 degrees F for 5-10 minutes. Grind them
in a food processor and set aside. To reduce preparation time, buy peeled blanched almonds in the
store and grind them.
In a large mixing bowl, beat the butter, adding sugar and beating until mixture is smooth.
Add egg yolks one at a time, continuously mixing. Add the ground almonds and shaved chocolate and
mix well on low with a hand mixer.
In another bowl, pour in milk and Liquor 43. Soak the lady fingers until soft, then add to the buttersugar mixture and mix well. Add flour and cornstarch and mix.
Beat the egg whites to a stiff point, which takes about 5 minutes with an electric hand mixer. Fold into
the batter using a spatula.
Bake in oven on middle rack for about 35 minutes. Check cake after 20 minutes. Cake is done when a
toothpick is inserted into the center and comes out clean.
Cool cake on a rack. When cool, remove sides of pan. Before serving dust with cocoa and powdered
sugar.
Note: An 8-inch spring form pan may be used, and baking time will need to be increased.
Cinnamon Chocolate Bundt Cake
Prepared by Kathy Tuckerman
Ingredients:
½ cup unsweetened cocoa powder
½ teaspoon baking powder
Pinch of salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1¼ cups firmly packed moist light brown sugar
¼ cup safflower oil
2 extra-large eggs, beaten
⅔ cup sour cream
⅓ cup unsweetened applesauce
Confectioner’s sugar for dusting
Preparation:
1. Prepare a 9 inch diameter Bundt pan. Grease well (recommend Baker's Joy)
2. Preheat oven to 350 degrees.
3. Sift flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and ginger into a large
bowl.
4. Mix in the brown sugar and make a hollow in the center.
5. Place oil, eggs, sour cream and applesauce in another bowl and beat well.
6. Add to the hollow in dry ingredients and stir gently until thoroughly mixed.
7. Pour into prepared pan and bake for about 45 minutes, or until a skewer inserted in thickest
part of cake comes out clean.
8. Let cool in pan for 20 minutes, then invert onto a wire rack or serving plate to cool
completely.
9. Serve at room temperature, dusted with confectioners' sugar, and topped with warm Toffee
Sauce.
Toffee Sauce (optional):
¾ cup firmly packed moist light brown sugar
1 stick unsalted butter
½ cup heavy cream
½ teaspoon pure vanilla extract
1. Place sugar, butter and cream in a small saucepan and heat gently until butter is melted.
2. Bring to a boil, then simmer for 3 minutes.
3. Let cool slightly then stir in vanilla.
4. Serve warm.
Cream Puff Cake
Ingredients:
1 cup water
½ cup butter
4 eggs
1 8-ounce package cream cheese
4 cups milk
3 3½ -ounce packages instant vanilla pudding mix
1 12-ounce container frozen whipped topping, thawed
¼ cup chocolate syrup
Preparation:
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and
reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat
and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F for 35
minutes.
Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add
pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and
drizzle chocolate syrup over the top.
Fresh Apple Cake
Paula Deen Family Recipe
Ingredients:
Honey Glaze:
1 cup confectioners’ sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about two apples
1 cup lightly toasted chopped walnuts
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups sugar
1 ¼ cups vegetable oil
3 eggs
Directions:
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325 degrees. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla and cinnamon. In a separate bowl, sift together the
flour, baking soda and salt.
Using an electric mixer beat the sugar, oil and eggs in a large bowl. Add in the dry ingredients and beat
until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for one hour and 30 minutes or until a tester
inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about one hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Cook’s Note
The cake can be wrapped tightly and stored in the refrigerator for three to five days.
Fustini’s Brownies
Fustini's
Fustini’s Blood Orange Olive Oil
Your favorite brownie recipe
Replace the vegetable oil in your favorite brownie recipe with Fustini’s Blood Orange Olive Oil for a
fruity surprise with your chocolate.
This adds just a hint of orange and adds a nice flavor to the brownies.
Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane
From Bon Appétit
Serves 8
Ingredients:
Cake:
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages cream cheese, room temperature (do not use whipped or “light” products)
½ cup (packed) fromage blanc (can substitute mascarpone or crème fraiche)
¾ cup plus 2 tablespoons sugar
4 large eggs
2 teaspoons Japanese green tea powder or 2 teaspoons finely ground green tea from about 4 tea bags
(Japanese green tea powder is also known as matcha powder. Using low quality matcha might require
up to 4 tablespoons [poor color]. When using high quality matcha, don’t use more than 2 teaspoons – will
become bitter.)
Tisane:
2 ½ -pint containers fresh red raspberries
2 ½ -pint containers fresh golden raspberries
1 bunch fresh mint
Boiling water
Preparation:
Cake:
Preheat oven to 325 degrees F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch diameter
springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Using electric mixer beat
cream cheese, fromage blanc and sugar in large bowl until smooth. Add eggs 1 at a time, beating until
incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared
crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up
sides of springform pan.
Tisane:
Place 5 raspberries (mix of red and golden) and 3 mint leaves in each of 8 heatproof glasses. Fill glasses
with boiling water; let steep 5 minutes.
Cut around pan sides to loosen cake; remove sides. Place cake on platter. Garnish cake with some
raspberries. Cut cake into wedges. Serve each piece with a few raspberries and a glass of tisane.
The tisane doesn’t really need sweetening, but serving it with rock candy swizzle sticks (available at candy stores
and candyeveryday.com) adds a touch of whimsy.
Hot Fudge Sauce
Ingredients:
10 ounces semisweet chocolate, chopped
⅓ cup Dutch-processed cocoa powder, sifted
¼ cup light corn syrup
⅓ cup sugar
⅓ cup heavy cream
⅓ cup water
Pinch salt
3 Tablespoons unsalted butter, cut into ¼ inch pieces
1 teaspoon vanilla extract
Preparation:
Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in the cocoa
until dissolved.
Meanwhile, simmer the corn syrup, sugar, cream, water, and salt in a medium saucepan over medium
heat, stirring frequently, until thickened, about 4 minutes.
Off the heat, whisk in the butter and vanilla. Cool the mixture slightly, about 2 minutes, before
whisking in the melted chocolate until smooth. Serve warm.
To make ahead:
The sauce can be refrigerated in an airtight container for up to 10 days. Reheat in a small saucepan
over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.
Note:
This is the classic ice cream sundae topping. Sifting the cocoa powder prevents lumps from forming in
the sauce. Semisweet chocolate chips can be used in place of the chopped chocolate.
Irish Cream Chocolate Cheesecake
From alllrecipes.com
Ingredients:
1 1/2 cups chocolate cookie crumbs (can use chocolate graham crackers)
1/3 cup confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur (can use 1/3 or even ½ cup)
Preparation:
Preheat oven to 350 degrees. In a large bowl, mix together the cookie crumbs, confectioners’ sugar
and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch
springform pan. Bake in preheated oven for 10 minutes; set aside. (Put it in the freezer.) Increase
oven temperature to 450 degrees.
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed
until well blended and smooth. Add eggs, one at a time, mixing well after each addition. Blend in the
sour cream and liqueur, mixing on low speed. Pour filling over baked crust.
(Wrap the bottom of the springform pan in extra wide foil. Place the springform pan in a water bath
that is halfway up the springform pan.) Bake at 450 degrees for 10 minutes. Reduce oven
temperature to 250 degrees and continue baking for 60 minutes.
(Turn off the oven. Remove springform pan from water bath, and place it on a rack above the water
bath. Leave both pans in the oven for one hour or more.)
Refrigerate until ready to serve. With a knife, loosen cake from rim of pan, then remove the rim of the
pan. Sprinkle with chocolate wafer crumbs. (Pour Irish cream liqueur over each piece or garnish with
whipped cream flavored with Irish cream liqueur.)
The comments in () were changes I made based on comments on the recipe.
Italian Cream Cake
www.allrecipes.com
Ingredients:
½ cup margarine, softened
½ cup shortening
2 cups white sugar
5 egg yolks
1 cup buttermilk
1⅓ cups flaked coconut
1 cup chopped pecans
5 egg whites
½ cup margarine, softened
4 cups confectioners' sugar
½ cup chopped pecans
Preparation:
Preheat oven to 350 degrees F. Grease and flour three 8 inch round cake pans.
Beat egg whites until they form stiff peaks.
In a large bowl, cream ½ cup margarine and shortening till light. Add white sugar, and beat till fluffy.
Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the
creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans.
Fold in stiffly beaten egg whites. Spoon into prepared pans.
Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
Combine cream cheese, ½ cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl.
Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining ½ cup pecans can be
stirred into frosting or sprinkled onto the cake after it is frosted.
Key Lime Cheesecake
Serves 16
Ingredients:
Crust of your choice - graham cracker, Oreo, or granola
Filling:
1 cup fresh lime juice
¼ cup water
2 envelopes unflavored gelatin
1½ cups sugar
5 eggs, slightly beaten
2 teaspoon grated lime rind
½ cup butter, room temperature
3 pkgs. (8 oz. each) cream cheese room temperature
½ cup heavy cream, chilled
Preparation:
Prepare crust of choice and press over bottom of 9-inch spring form pan.
Combine lime juice and water in saucepan; sprinkle gelatin over the top. Let stand 5 minutes to
soften. Stir sugar, eggs and rind into pan. Cook, stirring, over medium heat until almost boiling, about
7 minutes or until instant-read thermometer reaches 160 degrees; do not let boil. Remove from heat.
Beat butter and cream cheese in large bowl until well mixed, 1 minute. Gradually beat in lime mixture
until well blended. Refrigerate, stirring, until mixture thickens enough to mound slightly when
dropped from spoon, about 45 minutes.
Beat chilled cream in small chilled bowl until stiff peaks form. Fold into lime mixture. Pour into
prepared crust. Cover and refrigerate until firm, 3 to 4 hours.
Remove side of pan and garnish with whipped cream and lime slices if desired. Store in refrigerator.
Manchego Cheese with Figs
Serves 4
Ingredients:
¼ lb. Manchego cheese, or other sheep milk cheese
4-5 dried figs
1 handful pine nuts
Preparation:
For an attractive presentation, cut thin slices (a bit less than ¼ inch) of cheese from a wedge shaped
piece of cheese.
Cut figs lengthwise into three pieces.
Arrange slices on a plate, with slices of figs and 2-3 pine nuts on each slice.
Serve at room temperature with sherry or other dessert wine, or try sparkling wine.
Michele’s Southwest Tequila Bread Pudding
Serves 12
Ingredients:
1 large loaf quality French bread (approx. 8-12 cups)
4 cups milk
½ pound butter
6 eggs slightly beaten
2 cups dried cranberries or cherries
2 cups sugar
1 can sweetened condensed milk
1 large can crushed pineapple with juice
2 tablespoons vanilla
¼ cup lemon juice
½ cup finely chopped nuts if desired, (I use pecans)
Tequila Sauce:
½ pound butter
3 cups sugar
1 ½ cups powdered sugar
2 eggs
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons vanilla
2 cups tequila
Preparation:
Slice bread and place in large bowl with milk (I let soak overnight). Add condensed milk, eggs sugar
melted butter, lemon juice, pineapple, cranberries/cherries, and vanilla and nuts. Mix well.
Spray large baking pan (I use deep 9x13 pan). Bake at 350 degrees for approximately 1 hour. Pudding
needs to be brown and firmly set in center. My pan takes 1 ½ hours.
Sauce:
Melt butter and sugar. Beat eggs and add spices and liquor. Add all to butter and sugar while
constantly stirring. Remove from heat and serve warm.
Pineapple Walnut Torte
Prepared by Rose Marie Kargol
Ingredients:
2 eggs
2 cups flour
1¾ cups sugar
2 teaspoons baking soda
1 teaspoon vanilla
1 cup chopped walnuts
One 20 oz. can of pineapple and the juice as well
Preparation:
Mix all ingredients together and bake in a 9” by 13” pan at 350 degrees for about 45 minutes...
Yummie!! from Rose Marie Kargol
Pumpkin Pie Cake
Prepared by Cindy Weaver (Dinner for 8, November 2014)
Ingredients:
1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
½ teaspoon salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
¾ cup butter
1 cup chopped walnuts or pecans
Preheat oven to 350°F (175 degrees C)
Lightly grease one 9x13 inch pan (preferably metal)
Preparation:
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well.
Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it
over the cake mix. Sprinkle nuts over the top.
Bake for 55 to 60 minutes, or until done
Pumpkin Mousse
Recipe serves 4 – doubled for dinner for 8
For great presentation of this dessert serve the mousse in a hollowed out pumpkin(s) – one medium
pie pumpkin (about 2 pounds) or four small pie pumpkins for individual servings.
Ingredients:
Pie pumpkin(s)
2 tablespoons sugar
¾ teaspoon ground cinnamon, divided
⅓ cup vanilla or white chips
2 tablespoons milk
3 ounces cream cheese, softened
⅓ cup confectioners’ sugar
⅓ cup solid-pack pumpkin
1 teaspoon grated orange peel
1 cup heavy whipping cream, whipped
Preparation:
1. Cut top off pumpkin(s); scoop out and discard seeds. In small bowl combine sugar and ½ teaspoon
cinnamon; sprinkle inside pumpkin(s). Replace pumpkin top. Place on a baking sheet. Bake at 400
degrees for 25-30 minutes or until crisp tender. Cool on a wire rack.
2. Microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature.
3. In a bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, orange
peel, melted chips and remaining cinnamon. Fold in the whipped cream. Spoon into pie
pumpkin(s). Refrigerate any leftovers.
4. Optional – If do in individual pumpkins can garnish with crushed ginger snaps, candied ginger or
chopped nuts. A piece of chocolate bark can also be used for additional garnish.
NOTE: The pumpkin(s) are not fully cooked so that they hold shape and color. They are used for serving
purposes only and the pumpkin is not meant to be eaten.
YIELD: 4 servings.
Rum-Glazed Pumpkin Cake
From Taste of Home, Simple & Delicious; December/ January 2014
Prep: 20 min. Bake: 55 min. + cooling
Ingredients:
½ cup chopped pecans
1 can (15 oz.) solid pack pumpkin
½ cup sugar
½ cup canola oil
4 eggs
¼ cup water
1 pkg. yellow cake mix (regular size)
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Glaze:
1 cup sugar
½ cup butter, cubed
Dash ground cloves
½ cup rum
Preparation:
Preheat oven to 350°F. Grease and flour a 10 inch fluted pan. Sprinkle pecans onto bottom of pan.
In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk
cake mix and spices. Gradually beat into pumpkin mixture. Transfer to prepared pan.
Bake 55 – 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10
minutes before removing to a wire rack.
In a small saucepan, combine sugar, butter, cinnamon and cloves. Cook and stir over medium heat
until butter is melted. Remove from heat. Stir in rum. Cook and stir 2-3 minutes longer or until sugar
is dissolved.
Gradually brush glaze onto warm cake, about ¼ cup at a time, allowing glaze to soak into cake before
adding more. Cool completely.
Sis’s Carrot Cake
Prepared by Sis Leake
Cake:
1 cup grated carrots
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 eggs, well beaten
1 cup oil
1 teaspoon vanilla
1 cup walnuts, chopped in large pieces
1 medium sized can crushed pineapple with juice
Frosting:
1 package cream cheese
½ cup butter
⅔ box powdered sugar
1 cup chopped walnuts
Cake:
Mix first 6 ingredients (through salt) until well blended doing this by hand until cinnamon has been well
incorporated. Add well beaten eggs, oil, vanilla, walnuts and pineapple. Bake in a 9x13 pan, 45
minutes at 350 degrees.
Frosting:
Mix cream cheese, butter, powdered sugar and walnuts. Spread over cake.
Notes: Sis uses organic carrots and eggs.
You can eliminate the butter in frosting if you like. Also can add more walnuts.
Soufflé a la Vanille
Vanilla Soufflé
Prepare the soufflé mold:
½ Tablespoon butter
A 6-cup mold, preferably one 3 ½ inches deep.
Granulated sugar
Measure out your ingredients. Butter the entire inner surface of the mold. Roll granulated sugar
around in it to coat the sides and bottom evenly. Knock out excess sugar.
The bouilli sauce base:
Wire whip
3 Tablespoons sifted all-purpose flour
2 ½ quart enameled saucepan
¾ cup milk
⅓ cup granulated sugar
4 eggs
Bowl for beating egg whites
Wire whip
2 Tablespoons softened butter
Rubber scraper
Beat the flour in the saucepan with a bit of the milk until well blended. Beat in the rest of the milk, and
the sugar. Stir over moderately high heat until mixture thickens and comes to the boil. Boil, stirring,
for 30 seconds. Sauce will be very thick. Remove from heat and beat for 2 minutes to cool slightly.
Separate one egg, dropping the white into the bowl, and the yolk into the center of the sauce. At once
beat the yolk into the sauce with the wire whip. Continue with the rest of the eggs, one by one.
Beat in half the butter. Clean sauce off sides of pan with rubber scraper. Dot top of sauce with the
rest of the butter to prevent a skin from forming on the surface.
(*) If made in advance, beat over gentle heat only until sauce is barely warm to your finger, not hot.
Then proceed with recipe.
The egg whites:
5 egg whites (4 left over from the yolks and 1 extra white)
.
1 Tablespoon granulated sugar
Beat the egg whites and salt together until soft peaks are formed. Sprinkle on the sugar and beat until
stiff peaks are formed.
The flavoring:
2 Tablespoons vanilla
Beat the vanilla into the sauce base. Stir in a fourth of the beaten egg whites. Delicately fold in the
rest.
Bake for 30-35 minutes.
Strawberry Angel Squares
Ingredients:
1 Angel Food cake
6 oz. box of strawberry jello
2 cups boiling water
16 oz. can frozen strawberries
1½ cups whipping cream (whipped) or cool whip
Fresh strawberries (optional)
Preparation:
In a mixing bowl, pour the boiling water over the jello. Refrigerate until thick, but not set. Puree the
frozen strawberries. Add enough water to the berries to make 2 cups. Once the jello has thickened,
add the strawberries to the jello. Beat well with electric beater until foamy. Fold the whipped cream
or cool whip into the jello mixture. Tear cake into bite size pieces and fold into jello mixture. Spread
into 9 x 13 inch pan. Refrigerate until firm. Top with fresh strawberries.
Note: To make this a lighter recipe, use sugar-free angel food cake and jello and lite cool whip.
Penelope Olson
Benzonia, MI
Tortas de Aceite
Oil Cakes originating in Andalucia near Sevilla
Ingredients:
1 cup extra virgin olive oil
1 teaspoon natural orange essence
2 teaspoons sesame seeds
½ cup white wine
1 orange peel
½ cup sugar
3½ cups wheat flour
1 teaspoon sea salt
Preparation:
In a small saucepan, heat the oil over moderate heat until a haze forms above it.
Remove the pan from the heat, stir in the orange peel and sesame seed and set aside to cool to room
temperature.
Discard the peel and pour oil and seeds into a large mixing bowl. Stir in wine and sugar and mix until
sugar dissolves. Stir in flour a bit at a time; stirring well after each addition. When dough becomes too
stiff to easily stir with spoon, knead in the remaining flour with your hands. Form into a ball and let it
rest at room temperature for at least 30 minutes.
Divide dough into approximately 8 equal pieces.
Pat and shape each into a flat cookie about 6 inches in diameter, ¼ inch thick and place 2 inches apart
on ungreased baking sheet. Bake 20-25 minutes or until golden brown at edges and firm to touch.
May sprinkle sugar on top to caramelize.
Tres Leches or 3 Milk Cake
Allrecipes.com
Prepared by Sharon Drochak, June 2013
Ingredients:
6 eggs, separated
2 cups white sugar
6 tablespoons milk
¼ cup butter, melted
4 teaspoons baking powder
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1 cup half and half
Frosting:
1 (4 oz.) package cream cheese, softened
2 cups heavy whipping cream
Preparation:
Grease and flour a 9x13 inch baking pan.
Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in
sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks,
melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly
before adding the next. Pour batter into prepared baking pan.
Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake
cool in pan for about 10 minutes before gently removing cake to finish cooling.
Whisk sweetened condensed milk, evaporated milk, and half and half in a bowl. Pour half the 3 milk
mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to
score deep lines into the top of the cake and pour remaining 3 milk mixture over cake, allowing the
mixture to soak in.
Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy;
gradually beat in cream until frosting is thick and spreadable. Spread over the cake.
Waldorf Red Cake
Prepared by Carla Olds
Ingredients:
Grease and flour two 9" cake pans and preheat oven to 350 degrees.
1/2 cup shortening (butter)
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
1 teaspoon vanilla
2 teaspoons cocoa
1 teaspoon salt
1 cup buttermilk
2 1/2 cups flour
1 1/2 teaspoons vinegar
1 teaspoon soda
Preparation:
Cream butter, sugar and eggs. Make paste with coloring and cocoa and add to mixture. Mix salt and
vanilla into buttermilk and add to batter alternating with flour. Mix vinegar and soda and FOLD into
mixture. Pour into cake pans and bake 30 minutes at 350 degrees.
Frosting
2 sticks unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspons vanilla
Pinch of salt
Beat butter and sugar about two minutes. Add cream cheese, one piece at a time. Add vanilla and
salt. Refrigerate till ready to use.
Once cake is frosted, refrigerate until ready to serve, up to 3 days.
Watermelon Bombe
Martha Stewart Living
Serves 12
Ingredients:
2 pints pistachio ice cream
1 pint vanilla ice cream
1 quart Watermelon Sorbet
4 Nabisco Famous Chocolate Wafers, broken into ¼ inch pieces
1 six-inch-round layer Vanilla Sponge Cake
Preparation:
Line a 3 quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl
in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on
low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a
rubber spatula, coat inside of mold with all the pistachio ice cream, making a ½ -inch-thick layer.
Return mold and clean mixer bowl to the freezer for 30 minutes.
Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds.
Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream,
making a ¼-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold
in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes
to ⅓ inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if
necessary. Return mold to freezer until completely hardened.
To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert
both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before
serving, remove the plastic wrap.
BBQ Pork Tenderloin – Spanish Style Recipes
By John Spottiswood
Prepared by Mike and Izzy Semrau, June 2013
Serves 4
Ingredients:
2 pound pork tenderloin
1 medium onion finely diced
3 cloves minced garlic
3 tablespoons minced flat leaf parsley
1 tablespoon paprika (Spanish if possible)
½ teaspoon hot red pepper flakes
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon saffron threads, crumbled (I always use these, but I imagine they are optional given the
subtle flavor relative to the other spices)
2 tablespoons red wine vinegar
2 tablespoons very dry sherry or dry white wine
1 teaspoon salt
½ teaspoon freshly ground black pepper
Preparation:
Cut the tenderloin into 6 to 8 inch long pieces. Make a few incisions in each side about ¼ inch deep
and spaded about 1 inch apart for the marinade to penetrate.
Combine all other ingredients in a small bowl and stir.
Put the tenderloin and marinade into a zip lock bag, squeeze out the air and zip. Knead with hands to
work the marinade into the pork.
Refrigerate 4-6 hours or overnight.
Preheat grill to medium high. Spray the grill or tenderloin with a light covering of spray oil. Put
tenderloin pieces on grill and rotate every 3-4 minutes to ensure even cooking on all sides. Depending
on thickness, this should take about 12-16 minutes. If using a thermometer, remove when the
tenderloin registers 160 degrees F in the middle.
This dish is from south-eastern Spain where Moorish influences are still found in many dishes. The
combination of Middle Eastern spices and pork is wonderful. These are often served on kebabs as part
of a tapas dish called Pinchos Morunos (Spicy Moorish Kebabs). You can follow the same directions
below, cutting the meat into 1 inch chunks and grilling for a few minutes on each side, for a very tasty
kebab. Or follow my instructions for an equally tasty pork tenderloin. I’d recommend the kebabs if
you’re serving 6 or fewer or if serving as an appetizer. The tenderloin is much easier if serving a large
crowd.
Cherry & Swiss Chard Stuffed Pork Tenderloin
With a Cherry Sage Sauce
Food52.com
Prepared by Lynn Van Ness, Dinner for 8 November 2012
Serves 3
Ingredients:
4 tablespoons canola oil
4 ounces Swiss chard, cleaned and stemmed, finely chopped
3.5 ounces cremini mushrooms, thinly sliced
⅓ cup onion, finely chopped
¾ cups veal stock
⅔ cups Bing cherries, finely chopped, except approx. 6 of them, halved
1.5 pounds pork tenderloin, trimmed
2-6 tablespoons butter
8 leaves sage
Preparation:
In a medium sauce pan, heat up 2 tablespoons canola oil over medium heat.
Add onions, mushrooms (except about 1/8 of a cup of them to use later) and cook for a minute or two.
Add Swiss chard, stir, then add 1/4 cup veal stock and 1/3 cup of chopped cherries. Then turn down to
low and cook down for about ten minutes until it all moisture is absorbed.
Salt and pepper to taste, then place in a strainer to remove any extra moisture.
Then I start prepping my tenderloin: In the trimming process, you will lose some pork. I started out
with 2 one lb. tenderloins. When I trimmed the small ends off to get a more uniformed shape, I lost
about 1/2 lb. total. I use the cut off pork for sandwiches later.
Starting from the end of each tenderloin, cut a slit along the center using a sharp boning knife or other
thin knife. If the knife is not long enough to reach the end of the loins, repeat the process starting
from the other end.
Turn the loins on their sides and cut another slit to create an "X" in the center of the loins. Insert the
handle of a long wooden spoon through the incision to help stretch the hole. (I also have used my
sharpening steel to do this.)
Using your fingers and the wooden spoon handle, stuff as much of the strained cherry and Swiss chard
mixture into each loin. Season the outside of the loins with salt and pepper.
Place remaining 2 tablespoons canola oil in a hot sauté' pan over high heat. Add the pork loin and sear
on all sides. Reduce the heat to medium-high and cook for 5 minutes on each side, or until the pork
registers 150 degrees on a meat thermometer. Let rest for 10 minutes before slicing.
While your meat is resting, I strain off some of the oil from the sauté pan, making sure to leave all the
tasty brown bits in pan.
Add 1/2 cup of veal stock to pan over medium heat and reduce to about half.
Add the rest of chopped cherries and mushrooms. Take sage leaves and roll together and thinly slice.
Reserve a little to garnish plates and add the rest to pan sauce.
Start adding butter a tablespoon at a time. Stir, taste, adjust seasoning. Add more butter if needed.
Tasting after each one added to get the consistency that you prefer. It is nice with a good amount of
butter.
Slice meat and assemble on plates. Drizzle with pan sauce. Garnish with cherry halves and fresh sage.
Serve.
I have to note about the Pork Tenderloin, I used dried cherries instead, with great results!
Chicken and Wild Mushroom Strudel with Dried Cherries
Dinner for 8 – December 2014
Ingredients:
¾ cup butter, divided
4 tablespoons flour
Chicken stock
½ cup half and half or heavy cream
1 tablespoon fresh rosemary, crushed
2 tablespoons dry white wine
3 cups cooked and diced chicken (or grouse, or pork)
1 pkg Earthy Delights Melange de la Foret dried mushrooms
1 cup dried cherries
½ pkg phyllo dough, thawed
Preparation:
Cover mushrooms with boiling water and let sit until mushroom are
soft. Drain, but reserve the water.
Combine 4 Tbsp butter and flour in saucepan. Cook over low heat
for about 5 minutes. Add 2 cups mushroom water with chicken
stock if needed. Add cream, rosemary and white wine. Simmer for
about 10 minutes until thickened. Add chicken, mushrooms and
cherries. Can be chilled in refrigerator for up to 1 day.
Preheat oven to 350° F.
Melt remaining butter. Using pastry brush, butter 5 phyllo sheets,
layering one on top of the other. Place up to ¼ of the mixture
on top. Fold in sides with folded edges on top. Brush with butter.
Repeat to make a total of 4 or possibly 5 packets.
Bake for 15-20 minutes until golden brown.
Adapted from Cherry Home Companion cookbook
by Patty LaNoue Stearns
Cider-Brined Pork Roast with Potatoes and Onions
From bon appétit, October 2013
Serves 8
Ingredients:
1 cup (packed) brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 Tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen
twine
6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 Tablespoons olive oil, divided
Preparation:
Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups
water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and
salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
Place pork and brine in a large (2 gal.) resealable plastic bag. Seal bag and chill at least 8 hours.
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet;
season with salt and pepper and set aside.
Place rack in lower third of oven and preheat to 425 degrees. Using the side of a chef’s knife, crush
remaining 2 Tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed
coriander. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook pork until
browned on all sides, 8-10 minutes.
Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under
kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning
vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers
140 degrees, 60-75 minutes.
Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing
between ribs into chops.
Do ahead: The pork can be brined 2 days ahead. Keep chilled.
Crusted Salmon with Herbed Mayonnaise
Herbed Mayonnaise:
⅓ cup minced fresh Italian parsley
⅓ cup minced fresh cilantro
¼ cup minced green onions
2 Tablespoons red wine vinegar
½ teaspoon minced garlic
¼ teaspoon dried oregano
1 cup mayonnaise (I used low fat olive oil mayo)
Fish:
¼ cup chopped fresh Italian parsley
¼ cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon finely grated lemon zest
¼ teaspoon salt
2 small cloves garlic, peeled
1 ¼ cup fresh white bread crumbs (I used Vienna bread crumbs)
¼ cup (1/2 stick) butter melted & divided
2 ½ pounds salmon fillet, 1 piece if available
In a small bowl, combine all the Herbed Mayonnaise ingredients. Stir until well blended and let stand,
at room temperature for 30 minutes, or cover with plastic wrap and chill overnight.
Grease shallow baking pan. In food processor or blender, combine 1/4 cup Italian parsley, Parmesan
cheese, thyme, lemon zest and salt. With processor running, drop 2 cloves garlic through feed tube
and process until finely chopped. Transfer to large bowl and add bread crumbs. Toss to blend. (May
be prepared in advance. Cover and Chill overnight. Bring to room temperature before proceeding.)
Add 3 Tablespoons melted butter and toss to combine.
Pat salmon dry and place, skin side down, in prepared pan. Brush with remaining 1 Tablespoon melted
butter. Pack crumb mixture on salmon.
Bake 20-25 minutes or until center is opaque. Transfer to serving platter. Serve herbed mayonnaise
on the side.
Serves 6.
Grilled Butterflied Leg of Lamb
Ingredients:
½ onion, diced
6 - 8 cloves of garlic, diced
2 tablespoons fresh rosemary leaves
Zest of 1 lemon
1 tablespoon apple cider vinegar
Salt and pepper and McCormick Montreal Steak Seasoning
Preparation:
1. Mix all ingredients together for a marinade.
2. We took the leg and cut it so it would lay flat (butterflied).
http://www.hotsmokebbq.com/063_lamb/butterfly_leg_of_lamb.php
3. Spread some olive oil on the leg and sprinkle with salt, pepper and McCormick Montreal Steak
seasonings. Place in zip lock bag and spread on the marinade. Refrigerate for at least 2 hours.
4. Grill the lamb on high heat for 4 minutes on each side. Reduce heat and grill for 35 - 45 minutes or
until the meat thermometer reaches 130 degrees.
5. Transfer to a cutting board, cover with foil for 5 to 10 minutes. Cut across the grain and serve.
Hamburger Cabbage Casserole
Low carb, low fat version
Prepared by Leigh Wietsma
Ingredients:
2 pounds ground chuck (ground turkey)
1 large chopped onion
Small-medium head cabbage chopped
1 cup rice (brown basmati)
1 jar pasta sauce (Hunt's herb in can)
3 cups water
2 teaspoons bouillon
Preparation:
Brown meat and onion and mix with raw rice. Spray large roasting pan with Pam. Cover bottom with
half the cabbage. Layer meat/rice mixture over cabbage. Cover with rest of cabbage. Pour pasta
sauce over all. Add water mixed with bouillon. Bake covered with top or foil at 350 degrees for 2
hours.
Lasagne
Courtesy of Mario Batali
Ingredients:
For Lasagne:
3 ½ to 4 cups unbleached all-purpose flour, plus ½ cup for dusting the work surface
4 extra-large eggs
6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
½ teaspoon extra-virgin olive oil
1 recipe ragu Bolognese, recipe follows
8 ounces Parmigiano-Reggiano, for grating
1 recipe béchamel sauce, recipe follows
For Ragu Bolognese:
¼ cup extra-virgin olive oil
4 Tablespoons unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ pound pancetta, minced
½ cup milk
1 (16 ounce) can whole peeled tomatoes, crushed by hand, with the juices
1 cup dry white wine
Salt and pepper
For the Besciamella (Béchamel Sauce)
5 Tablespoons butter
4 Tablespoons flour
3 cups milk
2 teaspoons salt
½ teaspoon freshly grated nutmeg
Preparation for the Lasagne:
Mound 3 ½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle
of the flour and add the eggs, spinach, and the olive oil. Using a fork, beat together the spinach, eggs,
and oil, and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well
shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive
mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour
the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling
machine.
Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up and ice bath next to the
stove top. Using a sharp knife, carefully cut the pasta into 20 (5-inch squares) and drop into the boiling
water. Cook 1 minute, until tender. Drain well and refresh in the ice bath. Once cooled, drain the
pasta squares on towels and set aside.
Preparation for the Ragu Bolognese:
In a 6 to 8 quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the
onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add
veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from
sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10
minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower
the heat, and simmer for 2 to 2 ½ hours, until flavors are developed. Season with salt and pepper, to
taste, and remove from the heat.
Yield: 6 ½ cups, about 10 to 12 servings
Preparation for the Béchamel:
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat,
cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in a separate pan until just about to boil. Add milk to butter mixture 1 cup at a
time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from
heat. Season with salt and nutmeg and set aside.
Yield: 3 cups
Assembly:
In a brownie pan, assemble the lasagna, beginning with a layer of ragu, a sprinkling of grated
Parmigianino, a layer of pasta, a layer of béchamel, and then again a layer of ragu, a sprinkling of
Parmigianino etc. until all sauce and pasta are used up. The top layer should be pasta with béchamel
over it. Top the lasagna with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes,
until the edges are browned and the sauces are bubbling. Remove and allow to cool for 10 minutes
before slicing.
Lobster Mac and Cheese
Recipe from the website for Hancock Gourmet Lobster Company, Cundy Harbor, ME
Prepared by Robin Timmerman
Ingredients:
2 Live Maine Lobsters (I used a packet of flash frozen lobster claws that I purchased from The
Boathouse restaurant)
2 tablespoons olive oil, divided
12 shrimp, peeled, deveined, shells reserved (I chose to omit the shrimp from my dinner)
1 cup chopped onion
¾ cups peeled and chopped carrots
¾ cup chopped celery
2 garlic cloves, flattened
1 Turkish bay leaf (I used standard bay leaf)
1 tablespoon tomato paste
¼ cup cognac or brandy
3 cups of water
4 tablespoons (½ stick) butter
2 tablespoon all-purpose flour
1 cup whipping cream
1½ cup grated Fontina cheese (6 oz.)
8 ounces shell or gemelli pasta
6 ounces Jumbo Lump Crab Meat
2 teaspoon chopped fresh chives
Preparation:
Plunge lobster headfirst into a pot of boiling water, boil for 4 minutes. Using tongs, transfer to
cutting board. Cut off tail and claws. Crack tail and remove meat. Cut meat into 1/2"
pieces. Cut body and shells into 2" pieces. Chill meat. Reserve shells. (You may omit the above
step and use Maine Lobster Meat instead of Live Lobster)
Heat 1 tablespoon oil in heavy, large skillet over medium heat. Add lobster body, lobster shells,
and shrimp shells to skillet and saute 4 minutes. Add onion and the next 4 ingredients; saute 6
minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water;
bring to boil. Reduce heat, cover, and simmer 30 minutes.
Strain mixture in bowl, pressing on solids to extract liquids. Discard solids (shells and
cartilage). Set stock aside. Heat 1 tablespoon oil in same skillet over medium heat. Add
shrimp, saute until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop
shrimp.
Melt 2 tablespoons butter in a large saucepan over medium heat. Add flour, stir 1 minute. Add
stock and cream, simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese, stir
until smooth. Season with salt and pepper. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to
bite. Drain. Stir in lobster, shrimp, pasta, crab and 2 tablespoons butter into sauce. Stir over
medium low heat until heated through, about 2 minutes. Season with salt and pepper. Serve
topped with fresh chives. Makes 6 first course servings.
Because we were eating courses I chose to do the following: from the Bobby Flay recipe I made a bread crumb topping. It
consisted of: 1 1/2 (approx.) cups course bread crumbs; 2 tablespoons olive oil; 2 teaspoons (I only did a very small amount)
minced anchovy; Salt and freshly ground black pepper; 1/4 cup chopped fresh parsley; 2 teaspoons grated lemon zest. I used a
food processor to gently mix the ingredients and crumbled it over the top in a baking dish. I let it bake for 35-40 minutes at 325
degrees while we were enjoying our soup course.
Marinated Pork Roast
Prepared by Dick Bissel
Ingredients:
5 pound pork loin roast, boned and tied
1 pound bacon
½ cup soy sauce
½ cup chopped onions
1 tablespoon vinegar
½ cup sugar
½ teaspoon salt
¼ teaspoon red pepper flakes
Preparation:
Wrap pork loin with strips of bacon and fasten with toothpicks. Place in large plastic bag, may need to
use two shopping bags to get the right size. Watch the toothpick ends so they don’t pierce holes in the
bag. Once in the bag, combine the rest of the ingredients in a bowl, mix and pour into the bag. Put
bag in baking dish in case it leaks. Let it marinate overnight if you can.
Turn the bag a few times to distribute the marinade mix. Take out of the fridge two hours before you
start to cook it. You want it at room temp when you put it in the oven. Take it out of the bag, place in
the baking dish and cook for 3-3 ½ hours at 300 degrees. Baste with the marinade frequently and
about half way through the cooking time, turn the roast over.
Best part of this recipe is you can turn the oven down at the end if your guests are running late – this
roast doesn’t lose anything if you have to “wait a bit”. We got this recipe from a Newcomers gourmet
group back in the 70’s and it always delivers!
Moussaka
Ingredients:
3 large eggplants
2 quarts water
Salt
All-purpose flour
1 cup olive oil
6 Tablespoons butter
3 cups finely chopped onion
2 cloves garlic, finely minced
1 ½ pounds beef round steak, ground
1 ½ pounds lean lamb, ground
2 cups Tomato Sauce, recipe follows
2 bay leaves
Pinch of dried oregano
Freshly ground black pepper
2 cups dry red wine
½ teaspoon ground cinnamon
2 Tablespoons chopped parsley
10 fresh mushrooms
2 quarts Béchamel Sauce, recipe follows
1 cup freshly grated Romano or Parmesan cheese
For the Tomato Sauce:
1 onion, chopped
1 tablespoon salad oil
½ cup tomato paste
2 teaspoons all-purpose flour
2 cups beef stock or chicken stock
3 medium tomatoes, cored and chopped
Salt and freshly ground black pepper to taste
1 spring fresh thyme or ½ teaspoon dried thyme
For the Béchamel Sauce:
¼ cup butter
¼ cup all-purpose flour
5 cups hot milk
1 cup heavy cream
6 egg yolks
Salt to taste
Nutmeg to taste
Directions:
For the Tomato Sauce:
Cook the onion in oil until wilted. Add the tomato paste and cook, stirring. Sprinkle with flour and stir.
Using a wire whisk, stir in the broth and add the remaining ingredients. Simmer one hour. Pass
through a sieve or food mill, reheat and serve.
Makes about 3 cups.
Note: This sauce may be seasoned with grated horseradish, if desired, and if no other horseradish sauce
is served.
For the Béchamel Sauce:
Melt the butter in a saucepan and stir in the flour with a wire whisk. When blended, add the milk all at
once, stirring vigorously with the whisk. When the mixture is blended and smooth, let the sauce
simmer fifteen to twenty minutes, stirring frequently with the whisk. Remove the sauce from the heat
and cool slightly.
Beat the egg yolks lightly and blend with the cream. Add a little of the hot sauce to the egg yolk
mixture, then return this mixture to the sauce. Stir rapidly and season to taste with salt and nutmeg.
Let cool.
Makes about 2 quarts.
Preparation and assembly:
Preheat the oven to 400 degrees.
Cut the eggplant into one-quarter-inch slices (rounds) and cover the slices with the water and ½ cup
salt. Let stand for twenty minutes, then drain. Rinse the slices under cold water and dry on paper
towels.
Dredge the slices with flour and brown quickly on both sides in the hot oil. Drain again on paper
towels.
Heat four tablespoons of the butter in a large skillet and cook the onion and garlic in it until golden.
Add the ground meats and cook, stirring, for about ten minutes. Break up any lumps that form. Add
the tomato sauce, bay leaves, oregano, salt and pepper to taste, the wine, cinnamon, and parsley;
blend well. Cook until almost all liquid is absorbed.
Meanwhile, trim the mushrooms and slice them. Cook them in the remaining butter until golden
brown. Add them to the meat mixture.
Butter or oil a roasting pan (12x16x2) and arrange half of the eggplant slices on the bottom. Add the
chopped meat mixture and cover with the remaining eggplant slices. Pour the béchamel sauce over all
and sprinkle with the cheese. Bake for about one hour, or until the top is golden. It may be best to
line the bottom of the oven with aluminum foil to catch drippings.
Remove the moussaka from the oven and let stand for at least forty minutes before serving. The
moussaka may be reheated the next day and be even better.
12 to 14 servings.
Mu-hsu Pork with Mandarin Pancakes
Ingredients:
½ lbs. boneless pork
a.
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
½ cup dried tiger lily buds (30) remove stems
¼ cup dried cloud ear (Black fungus)
4 tablespoons vegetable oil
b.
4 eggs
1 teaspoon salt
4 scallions, 2 for flowers, 2 for dish
1 teaspoon sesame seed oil
2 teaspoons salt
Preparation:
1. In 2 separate small bowls, place tiger lily buds and dried cloud ears. Pour boiling water (1 cup) to
cover each and let soak 30 minutes.
2. Slice pork into approximately 1½” x ¾” slices. Marinate in (a) for 15 minutes.
3. Shred the scallions, set aside. Lightly beat (b) together. Set aside.
4. Return to #1. Drain water from lily buds and squeeze dry. Collect buds so that all stems are facing
same direction and cut off hard stems. Discard stems. Cut buds in half. Set aside.
5. Drain water from cloud ears. Take each piece up 1 by 1 and remove any pieces of wood or hard
portions and discard them. If some ears are too large, break into more uniform pieces. Set aside.
6. Heat 2 tablespoons oil in skillet. When hot, turn heat to medium. Pour in beaten eggs. Using
spatula, push toward center. Repeat until liquid is set, but before it is brown. Remove from heat and
break into uniform pieces. Set aside.
7. Heat 2 tablespoons oil in same skillet. Sautee #2 until meat turns white. Add in #4 and #5 and sauté
1 minute. Add in scallions and salt and mix well. Stir in #6. Stir for 1 minute, then add in sesame seed
oil.
Serve in deep platter
Note: Serve with Mandarin Pancakes. We usually wrap them ourselves at the table.
Mandarin Pancakes:
3 cups flour (bread)
1¼ cup boiling water
3 tablespoons vegetable oil in a shallow dish
3 tablespoons flour in a shallow dish
1. Measure flour into a mixing bowl. Pour boiling water on flour gradually while stirring constantly.
2. As soon as you can handle it, knead to form dough. Cover the warm dough with a lid and let it sit 1
hour.
3. Knead (on lightly floured surface, if necessary) until dough is smooth. Form dough into long cylinder
1” in diameter.
4. Cut into 1” sections. Store in mixing bowl and cover.
5. Take 2 sections out and stand each section on cut end and rub to make round. Then flatten into a
disc.
6. Take 1 disc, dip underside first in dish of oil and then in dish of flour. Then stack this onto 2nd disc.
Using rolling pin, roll into an evenly thin pancake (of two layers).
7. Heat dry skillet over high heat for 30 seconds, then lower heat to medium low. Place pancake in
skillet. When small air pockets begin to form, flip pancake over. When more air pockets form, remove
from pan, split open into two.
8. Place the two pancakes in a cake pan and keep covered.
9. Repeat #5 - #8 until all sections are used up.
10. Ten minutes before serving, steam. Serve immediately, wrapped in cloth as you would hot buns.
Note: Can be made in advance and stored in refrigerator or freezer as long as it is wrapped well in foil
and a plastic bag. Steam to reheat. Used with Mu-Hsu Pork or Peking Duck.
Sweet Dough Sauce
Ingredients:
a.
3 tablespoons Sweet bean paste (i.e. sauce)
2 tablespoons sugar
3 tablespoons water
Preparation:
1. Heat oil in skillet. Sautee (a.) for 2-3 minutes. Remove onto a small dish. Use as a sauce for
mandarin pancakes.
Note: Traditionally, raw scallion sections (with green tops removed) are served on a separate dish to
wrap inside the pancake. These scallions sections are picked up and dipped into the sauce, which is
then spread onto the pancake.
Combination vegetables – Baby corn, Bok Choy, Straw mushrooms.
Pepper-Crusted Pork Loin with Cherry Brandy Sauce
From America’s Test Kitchen
Prepared by Robbin & Bill Stott
Pork
3 tablespoons light brown sugar
2 tablespoons coarsely ground pepper
2 tablespoons minced fresh rosemary
1½ teaspoons salt
1 (3 pound) boneless center-cut pork loin
Cherry Brandy Sauce
4 tablespoons (1/2 stick) unsalted butter
2 onions, chopped (about 2 cups)
3 cups low-sodium chicken broth
½ cup brandy
1 (8 ounce) bag frozen pitted sweet cherries, thawed (a 14.5 oz. can of pitted tart red cherries in water
can be substituted)
1 cup dried cherries
2 tablespoons balsamic vinegar
Salt
1. FOR THE PORK LOIN: Combine the sugar, pepper, rosemary and salt and rub all over the pork. Let
the roast sit at room temperature for 1 hour or refrigerate for up to 24 hours.
2. FOR THE SAUCE: Meanwhile, melt 2 tablespoons of the butter in a large saucepan over medium
heat. Cook the onions until golden, about 8 minutes. Stir in the broth, brandy and cherries and
simmer until thick and syrupy, about 15 minutes. Off the heat, stir in the vinegar and the remaining 2
tablespoons butter. Cover and set aside to keep warm. Season with salt to taste. (The sauce can be
refrigerated for up to two days.)
3. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Arrange the
pork on a V-rack set in a roasting pan. Roast for 15 minutes, then lower the oven temperature to 375
degrees and cook until an instant-read thermometer inserted into the thickest part of the meat
registers 140 degrees, about 50 minutes longer. Transfer the pork to a cutting board and tent with foil.
Let rest until the center of the roast registers 150 degrees on an instant-read thermometer, about 15
minutes. Slice and serve, passing the sauce at the table.
Porchetta
http://zups.com/products-page/zups-seasonings
Minnesota Iron Range Style
Ingredients:
Fresh pork: e.g. loin roast or other roast or chops
Salt Mixture Packet from Zup’s Grocery Store in Ely, Minnesota
Herb Mixture Packet from Zup’s Grocery Store in Ely, Minnesota
Preparation:
Liberally sprinkle the Salt Mixture over the outside of the roast or chops.
Allow the meat to sit for about 10-15 minutes. Then liberally sprinkle the Herb Mixture over the
surface of the meat. The outside should be almost completely covered with herbs.
Roast the loin or other roast cut in the oven at 325° F. oven until done.
Or, grill the chops until cooked.
Allow a roast to rest for about 15-20 minutes before slicing.
Pork and Sweet Potato Casserole
Better Homes & Gardens Cookbook
Ingredients:
1½ lbs. boneless pork cut into 1” cubes
2 tablespoons cooking oil
1 16 oz. can chopped tomatoes
1 bay leaf
1 teaspoon sugar
1 teaspoon instant beef bouillon granules
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon bottled hot pepper sauce
4 medium sweet potatoes, peeled and sliced ¾ inch thick (about 4 cups)
1 large onion, chopped or sliced
1 medium green pepper, cut into thin strips
1 10 oz. package frozen peas or green beans
Preparation:
In a large skillet brown meat, half at a time, in hot oil. Remove from skillet, reserving drippings. Stir
flour into skillet. Stir in un-drained tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano,
pepper sauce and ¼ cup water. Add salt and pepper to taste. Stir and cook until thickened and bubbly.
In a 3 quart casserole combine meat, sweet potato, onion and green pepper. Stir in tomato mixture.
Bake, covered, in a 350 degree oven for about 1½ hours or until meat and vegetables are tender,
stirring occasionally. Remove bay leaf. Stir in peas or beans and bake an additional 10 – 15 minutes
until peas or beans are heated.
Serves 6.
Ratatouille Walnut Tart
Serves 6
Ingredients:
¾ pound eggplant, cut into ½ inch cubes
3 large cloves garlic, minced
1 teaspoon dried thyme
2½ tablespoons tomato paste
8 sheets frozen phyllo pastry, thawed
Olive oil flavored cooking spray (Butter flavor is fine.)
½ cup grated Parmesan cheese, divided
4 medium plum tomatoes cut into ¼ inch slices
1 cup (4 oz.) walnut pieces (pecan also works)
Preparation:
Heat olive oil in a large nonstick skillet over medium-high heat; add eggplant, garlic and thyme. Sauté
5 minutes; cover, reduce heat, and cook until eggplant is very tender (about 8 to 10 minutes), stirring
occasionally. Stir in tomato paste; cook and stir 3 minutes. Cool.
Coat a 9-inch tart pan with removable bottom with cooking spray. Stack phyllo sheets on a work
surface. Draw an 11-inch circle on stack using a small sharp knife; cut through stack to make circles of
phyllo. Transfer 1 circle to prepared pan, pressing into pan and allowing sides to extend above rim of
pan (keeping remaining phyllo covered with damp towel). Coat with cooking spray and sprinkle with 1
teaspoon cheese. Repeat layering with remaining phyllo sheets, cooking spray and cheese.
Spoon eggplant mixture into phyllo shell. Arrange tomato and walnuts on top. Sprinkle with remaining
cheese. Bake at 350 degrees for 35 minutes or until crust is lightly browned.
Yield: 6 servings.
Roast Leg of Lamb with Oven Roasted Potatoes and Tzatziki
Kathy Tuckerman and Barb LaLonde
From About.com (Greek Food)
Yield: 8 - 10 servings. Serve with Tzatziki (recipe below).
Ingredients:
1 leg of lamb, bone in, trimmed of excess fat (mine was about 9 lbs.)
5 lbs. yellow potatoes, peeled and cut into wedges
For the Marinade:
3/4 cup olive oil
Juice of two lemons
4 cloves garlic, smashed
2 sprigs of rosemary, leaves stripped from stem
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
For the potatoes:
Olive oil for drizzling
Juice of two lemons
1 teaspoon garlic powder
2 teaspoon dried Oregano
1 teaspoon dried Rosemary
Preparation:
Make the marinade: Add the ingredients to a blender or food processor and process until smooth.
The marinade should be thicker in consistency so it doesn’t run off the meat while cooking and forms a
bit of a crust. I like to marinate the leg of lamb in the refrigerator for at least an hour or two before
roasting.
Place the meat in a large roasting pan. Brush the marinade on in thicker layer covering as much meat
as possible. Refrigerate until ready to roast.
Add the potatoes to a large bowl. Drizzle with olive oil and then season with salt and pepper. Add the
garlic powder, oregano, and rosemary and toss the potatoes well to cover.
Place the potatoes in the bottom of the roasting pan and make a well in the center. Lay the leg of lamb
on top of the potatoes.
Roast at 425 degrees for 20 minutes. Lower the temperature the 350 degrees and continue to roast
uncovered. A 9-pound leg will take approximately 3 hours to cook.
Be sure to baste the potatoes and the lamb with pan juices while they are cooking.
It’s best to use a reliable meat thermometer to gauge doneness because ovens tend to vary. I like to
remove the lamb from the oven when a thermometer inserted into the meatiest part of the leg
reaches 155 degrees (F).
Remove the leg of lamb to a platter, cover, and allow it to rest for at least 15 minutes before slicing.
While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the
potatoes a little extra color if needed. Otherwise, remove the potatoes to a platter, give them a
squeeze of lemon and a sprinkle of salt and then serve with the sliced lamb.
Tzatziki - Cucumber Yogurt Dip
Ingredients:
1 tablespoon vinegar
2 cloves garlic, minced finely
1/2 teaspoons salt
1/4 teaspoon white pepper
1 cup Greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 teaspoon chopped fresh dill
Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk,
blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well.
Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.
Roasted Chicken with Vegetables
Top Chef: The Cookbook (Seasons 1-3)
Ingredients:
One 7 lbs. organic roasting chicken, rinsed and patted dry
4 tablespoons unsalted butter, softened plus 1/2 cup (1 stick) unsalted butter, melted
3 medium carrots, cut into chucks on the diagonal
2 zucchini, thickly cut
8 ounces button mushrooms, stemmed and halved
1 lb. fingerling potatoes, halved
½ cup low sodium chicken stock
4 fresh rosemary sprigs, plus more for garnish
8 fresh thyme sprigs, plus more for garnish
Preparation:
1) Preheat the oven to 400 degrees.
2) Brush the chicken with the softened butter. Sprinkle generously with salt and pepper. Tie
legs loosely together.
3) In a large bowl, combine the carrots, zucchini, mushrooms, and potatoes. Add the melted
butter and toss to coat. Add salt and pepper to taste.
4) Put the chicken in a large roasting pan and scatter the vegetables around the chicken. Pour
in the stock and top with the herb sprigs. (I actually placed some inside the chicken).
5) Roast the chicken for 1½ to 2 hours, turning the vegetables a few times to evenly brown,
until the chicken is golden brown and an instant-read thermometer inserted into the thickest
part of the thigh reads 180 degrees.
6) Remove the chicken from the roasting pan and cut it into serving pieces. Place on plates and,
using a slotted spoon, remove the vegetables from the pan and place them alongside the
chicken. Garnish with fresh thyme and rosemary sprigs. Serve immediately.
Rosemary Pork Tenderloin
Men’s Health TNT Diet
Prepared by Izzy Semrau, June 2013
Serves 4
Ingredients:
1 pork tenderloin
2 teaspoons Dijon mustard
1 teaspoon chopped garlic
1 tablespoon dried rosemary
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
Preparation:
Place the tenderloin in a rectangular baking dish. Combine the olive oil, mustard, garlic, rosemary,
oregano, salt, and pepper in a small bowl. Slather the mixture on the pork using your hands or a
basting brush.
Bake the tenderloin, uncovered, for 40-45 minutes, until the pork is no longer pink in the center. Cut
into 1-inch slices to serve.
Steak Diane
Emeril Lagasse, Food & Wine
Serves 2
Ingredients:
1 tablespoon unsalted butter
½ tablespoon extra-virgin olive oil
Four 3-ounce beef tenderloin medallions, pounded ¾ inch thick
Kosher salt and freshly ground pepper
1 small shallot, minced
¼ pound button mushrooms, sliced 1/4 inch thick
¼ cup Cognac or other brandy
2 teaspoons Dijon mustard
¼ cup heavy cream
¼ cup veal demi-glace, available at specialty food stores and butcher shops
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions
1 teaspoon finely chopped flat-leaf parsley
Hot sauce, such as Tabasco
Preparation:
In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high
heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds
longer, then transfer to a plate and tent with foil.
Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20
seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes.
Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die
down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demi glace,
Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through,
about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
Stuffed Leg of Lamb
Have butcher bone and butterfly the leg of lamb (6-7 lbs.).
Marinade:
1 tablespoon Dijon mustard
1 teaspoon rosemary
Preparation:
Mix the mustard, garlic and rosemary. Slowly drip in the olive oil while whisking. It will sort of
emulsify. Paint the roast with the marinade. (I mixed a little in with the stuffing, and then saved some
to mix in the gravy.
Stuffing: (Can be prepared one day ahead.)
10 medium Swiss chard leaves (from 2 bunches), thick ribs removed – or spinach
1 tablespoon butter
1¼ lbs. mushrooms, chopped
½ cup onion, finely chopped
1 cup bread crumbs
2 tablespoons milk or cream (I use fat free cream.)
1 tablespoon rosemary
1 tablespoon thyme
Salt to taste
Cayenne pepper
Preparation:
Cook the Swiss chard or spinach until wilted; then squeeze dry and chop. Transfer to a bowl.
Melt butter with olive oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook until
mushrooms are tender. Transfer to bowl with the greens.
Add breadcrumbs, milk or cream, rosemary, thyme, salt to taste and cayenne.
Open lamb and spread stuffing over the opened lamb, then roll the lamb back around the stuffing. Tie
it at 2 inch intervals with cooking twine.
Ready to cook!
Place lamb on rack in roasting pan. Roast lamb to desired doneness or until instant-read thermometer
inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes.
Remove from oven. Cover with foil and let stand 15 minutes. Remove string. Cut lamb into ½-inchthick slices.
Place on platter.
The Ultimate Paella
Recipe courtesy of Tyler Florence
Prepared and modified by Pat Haber
Ingredients:
Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
¼ cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
1 Spanish onion, diced
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
3 cups water, warm + 3 cups chicken broth + ½ cup white wine (or 6 cups water, warm)
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
1 pound mussels, steamed just before serving for about 5 minutes until open (or 2 lobster tails)
1 can artichoke hearts
2 Tablespoons capers
½ cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment: Large paella pan or wide shallow skillet
Spice Mix for Chicken
1 Tablespoon sweet paprika
2 teaspoons dried oregano
(I added 1 Tablespoon wine vinegar and 1 ½ Tablespoons olive oil)
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1
hour, covered.
Preparation:
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve.
Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground
pepper. Remove from pan and reserve. Sauté shrimp.
In the same pan, make a sofrito by sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on
a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.
Fold in the rice and stir-fry to coat the grains. Pour in water, chicken broth, and wine and simmer for
10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add
chicken, chorizo, and saffron. Add the artichoke hearts, capers, clams, and shrimp, tucking them into
the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer,
without stirring, until the rice is al dente, for about 15 minutes. (During the last 5 minutes of cooking,
when the rice is filling the pan, add the lobster tails if using.) When the paella is cooked and the rice
looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom,
then it’s perfect. Add mussels before serving; steam them separately. (I also add 1 Tablespoon of
Pernod.)
Remove from heat and rest for 5 minutes. Garnish with peas, parsley, and lemon wedges.
Note: The ideal paella has a toasted rice bottom called socarrat.
Black Bean and Avocado Salad
On a Bed of Quinoa
Prepared by Jean Olson and from Whitney Zachritz
Ingredients:
1 cup red quinoa, cooked with broth
2 cups vegetable broth
1 15-oz can black beans, drained and rinsed
1 avocado, cut into ½ inch pieces
1 pint grape tomatoes
½ cup red onions
½ bunch cilantro
¼ cup olive oil
Juice of one lime
Sea salt and pepper
Preparation:
Place 1 cup quinoa and 2 cups vegetable broth in a saucepan and bring to boil. Reduce to simmer,
cover and cook until all water is absorbed, about 15 minutes. When done, the grain appears soft and
translucent and the germ ring will be visible along the outside edge of the grain.
While quinoa is cooking, combine beans, avocado, onions, and tomatoes. Top with lime juice, ½ of
olive oil, salt and pepper. Toss gently. Add ½ of cilantro, gently toss and set aside.
When quinoa is cooked, toss with remaining olive oil, salt and pepper. Set aside to cool.
Gently toss bean mixture and quinoa together. Garnish with remaining cilantro.
Broccoli-Orange Salad
Ingredients:
4 cups broccoli flowerets and stems, trimmed
1 small purple onion, thinly sliced and separated
½ cup raisins or cherries
½ cup pecan pieces, toasted
¾ cup light mayonnaise
¼ cup sugar
1½ tablespoons white vinegar (or white balsamic vinegar)
11 oz. can mandarin oranges, drained
Preparation:
Steam broccoli only a slight bit (1-2 minutes) and stop the cooking process by pouring broccoli into a
bowl of cold water with ice. Drain.
Combine first 4 ingredients.
Combine mayo, sugar and vinegar. Add to broccoli mixture.
Gently stir in mandarin oranges.
Refrigerate at least one hour or so before serving.
Serves 6.
Butternut Squash and Apple Salad
From Black Star Farms (Midwest Magazine)
Ingredients:
1 pound butternut squash, peeled
3 small firm, tart apples, cored
2 tablespoons packed brown sugar
2 teaspoons snipped fresh thyme
1 5-6 -ounce package mixed spring salad greens (about 8 cups)
Chive Blossom Verjus Vinaigrette (recipe follows)
4 ounces Gorgonzola or other blue cheese, coarsely crumbled (1 cup)
Fresh chive blossoms or snipped fresh chives
Chive Blossom Verjus Vinaigrette
½ cup Black Star Farms Verjus, verjus, white wine vinegar or red wine vinegar
8 fresh chive blossoms, 1 tablespoon snipped fresh chives or sliced green onion
1 tablespoon honey
1 garlic clove, halved
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Preparation:
1. For salad: Cut top portion of squash into 1/2-inch thick slices. For bottom portion, halve and seed
before cutting into 1/2-inch thick slices. Cut apples crosswise into 1/2-inch slices.
2. Line a large shallow baking pan with foil. Arrange squash and apple slices in the prepared pan. In a
small saucepan, melt butter; stir in brown sugar and thyme. Drizzle or brush over squash and apple
slices.
3. Roast, uncovered, in a 425 degrees F oven for 15 minutes. Remove pan from oven; transfer apple
slices to a plate and keep warm. Return pan to oven. Roast squash for 5 to 10 minutes more or until
tender. Or, grill squash and apple slices in a grill pan until tender (half at a time, if necessary), allowing
10 to 12 minutes for squash slices and 5 minutes for apple slices, turning once.
4. To serve, arrange salad greens on six plates. Stack the warm squash and apple slices over the
greens. Drizzle with Chive Blossom Verjus Vinaigrette. Sprinkle with cheese. Garnish with chive
blossoms.
Serve immediately.
Chive Blossom Verjus Vinaigrette: In a blender or food processor, combine verjus, chive, honey, garlic,
salt and pepper. Cover and blend or process until combined. With blender or processor running, slowly
add oil in a thin, steady stream (dressing will thicken as oil is added). Season to taste with salt and
pepper. Place any remaining vinaigrette in a glass jar with a screw-top lid. Refrigerate up to 1 week.
Shake well before serving.
Chicken Penne Salad with Green Beans
Adapted from Cooking Light online recipe
Prepared by Lynn Huffman
Serves 4-6
Ingredients:
2 cups uncooked penne pasta (tube shaped)
2 cups cut green beans (1 inch), about ½ pound
2 cups shredded cooked chicken breast, (I didn’t include)
½ cup vertically sliced red onion
¼ cup fresh basil, chopped
1 ½ teaspoons fresh flat leaf parsley, chopped
1 (7 oz.) bottle roasted red bell pepper, drained and cut into thin strips
1 tablespoon cold water
½ teaspoon salt
½ teaspoon bottled minced garlic
¼ teaspoon black pepper
Preparation:
Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold
water; drain.
Combine pasta mixture, chicken, onion, basil, parsley, and red bell pepper in a large bowl, tossing
gently to combine.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta
mixture; toss gently to coat.
Add salt and pepper to taste.
To quickly prepare the beans in this recipe, just trim the stem ends, leaving the tapered blossom ends
intact. Line up about 5 or 6 beans at a time and cut them roughly the same length as the pasta. You
can have an entire meal ready in about 35 minutes.
Donna’s Salad Dressing
Prepared by Donna Stein
This dressing can be used with a spinach salad or any mixed greens. The ingredients that I always use
are crumbled bacon, hard boiled eggs, and red onion, but you can really use almost anything. It's the
dressing that makes the salad.
1 cup salad oil (I use corn or canola - olive and grape-seed oil are too strong)
¼ cup vinegar (I use apple cider vinegar)
½ cup white sugar
1 small onion
2-4 Tablespoons Worcestershire Sauce (to taste)
Put everything in the blender and blend until it emulsifies. It's pretty quick. Refrigerate. It keeps for
about 3-4 days. If it starts to separate just shake it up.
Enjoy.
Fennel, Orange, and Pecan Salad
From Small Plates by Marguerite Marceau Henderson
Ingredients:
Salad
1 tablespoon butter
1 large red onion, thinly sliced
1 large bulb fennel, outer layer and fronds removed, thinly sliced
2 large oranges, peeled and thinly sliced
1/2 cup toasted pecans
1/2 cup crumbled feta, blue, or goat cheese
6 to 8 cups spring greens
Dressing
1 tablespoon Dijon mustard
1 tablespoon mayonnaise or sour cream
1/4 cup chopped chives or 2 green onions, thinly sliced
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil (I used less.)
Preparation:
In medium skillet, heat butter. Sauté onion in butter about 10 minutes over low heat. Cool. Place
fennel, orange slices, pecans, cheese, and sautéed onions in a large salad bowl. Toss gently. Add
mixed greens and toss again.
In small bowl, whisk together all ingredients for dressing until emulsified. This can be done a day
ahead. Just before serving drizzle just enough dressing over the salad to coat lightly.
Serves 4.
It’s a Wonderful Waldorf
Recipe courtesy of Alton Brown
Ingredients:
2 Ginger Gold apples (Fuji will substitute)
1 Red Delicious apple
3 tablespoons cider vinegar
1 cup prepared mayonnaise
1 pinch kosher salt
Cracked black pepper
¾ cup toasted walnuts, crushed
1 cup golden raisins
2 teaspoons curry powder
2 stalks celery, thin bias cut
⅓ cup fresh mint, chiffonade
½ red onion, julienned
1 head romaine lettuce, heart only
Preparation:
Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces,
leaving skin on.
In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and
pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning.
Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine
lettuce per plate and spoon salad on top.
Nancy’s Asian Coleslaw
Fustini's
Prepared by Edie Brown
Ingredients:
1 – 1 pound bag of coleslaw mix
1 bag of match stick cut carrots
⅓ cup Fustini’s 12 year White Balsamic
3 tablespoons Fustini’s Persian Lime Olive Oil
2 teaspoons Fustini’s Japanese Toasted Sesame Oil
½ teaspoon salt
¼ cup slice scallions
Zest of 1 lime
Juice of half of a lime
1 cup chopped, fresh cilantro
1 tablespoon toasted sesame seeds
Mix all ingredients except sesame seeds.
Top with toasted sesame seeds just before serving.
Recipe courtesy of Nanci Jenkins.
Broccoli slaw pieces would be a nice addition to this recipe.
Nappa Cabbage and Pepper Slaw with Sweet-Hot Walnuts
Prepared by Mike and Izzy Semrau
8 Servings
Ingredients:
3 tablespoons wine vinegar
¼ teaspoon salt
¼ teaspoon cayenne pepper
4 tablespoons honey
2 tablespoons soy
1 tablespoon fresh ginger, finely chopped
3 tablespoons sesame oil
10-11 cups Napa cabbage (1 medium cabbage), thinly sliced
2 cups red peppers, thinly sliced
½ English cucumber, sliced
1 red onion, cut in half and thinly sliced
1-2 cups store made sweet/spiced walnuts, chopped coarse (can use pecans or almonds)
1 cup fresh cilantro, coarsely chopped
Preparation:
1. Slice all vegetables and put aside.
2. Chop nuts
3. Mix olive oil, sesame oil, cayenne pepper, honey, soy, vinegar, fresh ginger, salt and pepper to taste.
Set dressing aside.
4. Toss cabbage and vegetables.
5. Pour dressing and add sweet/spiced nuts.
5. Slaw vegetables can be done ahead. Toss slaw with dressing 1 hour before serving.
Panzanella Caprese
Adapted from Gourmet Magazine, May 2009
Serves 6-8
Ingredients:
1 (18 inch) baguette, cut into 1½ inch pieces, crusts removed for croutons.
⅓ cup plus 2 tablespoons EVOO, divided
Several garlic cloves
3 tablespoons drained capers, chopped
1½ lb. tomatoes, cut into 1½ inch pieces
1 medium red onion, thinly sliced
1 lb. fresh mozzarella, cut into 1 inch chunks
½ cup chopped basil
Preparation:
Toss or brush bread with 2 tablespoons oil and place on 4-sided sheet pan in one layer. Bake stirring
once, 12-15 minutes, or until golden. After toasting in oven, rub all sides of each bread cube with cut
garlic clove.
Mince and mash 1 clove garlic to a paste with ½ teaspoon salt. Transfer to a small bowl and whisk in
vinegar, capers and remaining ⅓ cup oil.
Toss tomatoes, onion and basil with dressing and let stand at room temperature for at least 30 minutes
or up to a few hours if chilled and brought to room temperature.
Add cheese and croutons and toss. Let stand 20-30 minutes or until bread starts soaking up the
dressing.
Pantzaria Salata: Cold Beet and Garlic Salad
Ingredients:
2 pounds of fresh red beets or 2 cans of sliced beets (discard liquid)
2 -3 cloves of garlic, minced
1/2 cup of olive oil
1/4 cup of red wine vinegar
Sea salt (optional)
Fresh ground pepper (optional)
Preparation:
If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash
gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until
done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and
remove skin with fingers. Slice.
Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate
covered for several hours before serving.
Notes:
Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
I prefer this salad well-seasoned with salt and pepper but it tastes delicious even without.
Pat’s Famous Salad Dressing
I use my food processor for this, but you don't need to. It makes it soooo easy though.
Ingredients:
½ cup red wine vinegar
1 tsp. salt
Dash of cayenne pepper
1 cup olive oil
Preparation:
That's it! I process the vinegar with the salt and pepper, then add the olive oil. This is all! I have
added a bit of Dijon mustard sometimes, that is good too. I don't even use good olive oil, but that
would make it better. I did once and Dan remarked how good it was that day.
Let me know if you all make it and if you find the evoo better, or the flavored ones.
Pat Haber
Raspberry-Corn Salad
From Diabetic Living Magazine, Summer 2014
Servings:
6
Carb/Serving 15 g
Ingredients:
3 Tablespoons lime juice
1 Tablespoon olive oil
3 ears corn, cooked for 2-3 minutes or
2 ½ cups frozen whole kernel corn, thawed
4 med. Radishes, very thinly sliced or
1 med. Fresh poblano pepper, seeded and cut into thin bite-size strips
¼ cup thinly sliced green onions (2)
¼ cup snipped fresh cilantro
1 ½ cups fresh raspberries
1 med. avocado, halved, seeded, peeled and chopped
Preparation:
In med. bowl whisk together lime juice & olive oil, ⅛ teaspoon black pepper or cayenne pepper. If
using ears of corn, cut kernels from cobs. Add corn, radishes or chile pepper, green onions and cilantro
to lime mixture. Toss until well coated. Can be stored in refrigerator for 1-2 hours. Add raspberries
and avocado just before serving; stir gently to combine. Serve immediately. (I used poblano pepper
and served salad on lettuce cups.)
Red Cabbage Cole Slaw
From Cooks.com
Ingredients:
8 cups red cabbage, thinly shredded
2 cups boiled water
1 green sweet pepper, thinly shredded
1 red sweet pepper, thinly shredded
1 medium onion, thinly shredded
1 small carrot, thinly shredded
1 pint vinegar
2 ½ cups sugar
1 ½ teaspoons mustard seed
1 ½ teaspoons salt
½ teaspoon turmeric
1 teaspoon celery seed
Preparation:
Cutting cabbage:
Cut cabbage head in halves along the stem, and each half in halves, again along the stem. Place a
quarter cabbage on the cutting board. Cut perpendicular to the stem in slices ½ - 1 inch thick. Each
slice is to be laid on the board and cut in ½ - 1 inch thick slices. Use a mandolin slicer if you want to
make this job effortless.
Place shredded cabbage into a strainer, pour boiling water over it, and immediately pour cold water.
Squeeze the water out of cabbage. Now it is softer and easier to eat.
Put cabbage in a stainless steel or glass bowl and add thinly shredded peppers, carrots, and onions.
Dressing:
Mix vinegar, sugar, mustard seed, salt, turmeric and celery seed in saucepan; bring to boil. Pour over
cabbage mixture; mix well. Cover, marinate in refrigerator for 24 hours before serving.
Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
From Bon Appétit
Serves 6
Ingredients:
¼ cup dried currants
6 cups thinly sliced red cabbage (from about ½ medium head)
1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
1 tablespoon finely chopped shallot
1 tablespoon extra-virgin olive oil
½ cup whole almonds, toasted, coarsely chopped
¼ cup chopped fresh Italian parsley
Preparation:
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour
vinegar over currants; let soak until currants soften, 15 to 20 minutes.
Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium-high heat. Add
pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in
skillet; sauté 1 minute. Remove from heat. Stir in currant-vinegar mixture and olive oil. Season with
salt and freshly ground black pepper.
Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand
5 to 10 minutes. Add almonds and parsley; toss to blend.
Red Onion and Orange Salad
Spain-recipes.com
Prepared by Max and Linda Proffitt, June 2013
Serves 4
Ingredients:
4 ripe medium oranges, peeled
1 small red onion, sliced fine
2 tablespoons raspberry vinegar
Salt and freshly ground pepper
4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained
20 black olives, pitted
2 tablespoons sunflower seeds
2 tablespoons almonds, blanched and chopped fine
Sprigs of fresh mint, to garnish
Preparation:
Remove the white pith from the oranges and cut the fruit crosswise into ¼ inch slices.
Arrange on a serving platter and scatter over the sliced red onion.
In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.
Spoon this dressing over the onion and oranges.
Sprinkle with the raisins, olives, sunflower seeds, and almonds.
Garnish with mint sprigs and serve chilled.
This popular and colorful salad lends a festive note to any tapas table, and is featured in many tapas
bars throughout Spain. Some versions omit the red onion, or replace the raspberry vinegar with lemon
juice. No matter which variation is served, however, this salad is tangy and refreshing on a hot summer
day, and should always be served chilled.
Salad with Oranges and Chocolate
Prepared by Barb Watson
Ingredients:
¼ cup orange juice
1 tablespoon red wine vinegar
½ teaspoon Dijon style mustard
¼ teaspoon ground pepper
2 oranges
6 cups spring salad greens or torn romaine lettuce
⅓ cup candied nuts
about 1 oz. semisweet chocolate curls
Preparation:
For dressing:
In a screw top jar, combine orange juice, vinegar, olive oil, mustard and pepper. Cover and shake well.
Peel oranges and cut into 1/4 inch slices. In a large bowl toss greens, orange slices, and candied
nuts. Drizzle with the dressing and toss to coat.
Top with chocolate curls.
Makes 4 servings.
Candied nuts:
Line a baking sheet with foil. Butter the foil and set aside. In a small heavy skillet, combine ½ cup
coarsely chopped almonds or walnuts. (I've only used walnuts) ¼ cup sugar and 1 tablespoon
butter. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not
stir mixture. Reduce heat to low and continue cooking until sugar is golden brown, stirring occasionally
so the sugar does not burn. Remove from heat. Pour nut mixture onto baking sheet. Cool
completely. Break into small chunks. Makes about ¾ cup and I use all of it even though the recipe says
⅓ cup, because I like them.
Create curls by running a vegetable peeler over the edge of a piece of chocolate. I use bittersweet
candy bars. The baking bars are too hard and you get little shavings.
Spanish Mixed Green Salad
(Ensalada Mixta)
Served at a Paella Night – Dinner for Eight
Serves 4-6
Ingredients:
1 head iceberg or Romaine lettuce
2 tomatoes cut into 8 pieces
1 cucumber, peeled and sliced
½ cup green olives, stuffed with anchovies
1 can (approx. 15 oz.) white asparagus
1 red or yellow pepper, sliced in long thin strips
¼ - ½ of a yellow or red onion, sliced thin
1 carrot, grated
1 6 oz.-can tuna, drained
2 hardboiled eggs, cooled, peeled and cut into quarters
Red wine or sherry vinegar
Extra virgin Spanish olive oil
Salt to taste
Optional – 1-15 oz. can baby corn ears, drained and/or 1-15 oz. can artichoke hearts, drained
Preparation:
Cut the lettuce head in half. Rinse the lettuce under cold water and allow it to drain. While lettuce is
draining, cut the tomatoes. Peel and slice cucumbers and slice the peppers. Grate the carrot. Open
and drain any canned ingredients.
Next, break up the lettuce into smaller pieces for the salad. Make a bed of lettuce on a large platter.
On top of the bed, place the tomatoes, cucumbers, onions, peppers and carrots.
Then spread out the tuna around the bed of lettuce, breaking it up into small chunks with fork.
Place egg slices, asparagus, olives and baby corn ears and artichoke hearts (if used) on top.
Dress with oil and vinegar and sprinkle with salt to taste.
In Spain, a green salad is almost always on the table at mealtime. When dining out in a restaurant or perhaps
preparing a special meal at home, an “ensalada mixta” or a colorful, mixed green salad is served on a large
platter in the center of the table. This salad usually includes a mix of ingredients that Americans may find
surprising, such as olives, tuna and white asparagus, as well as tomatoes and onions. Easy to prepare, it is as
tasty as it is attractive.
Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing
Ingredients:
2 cups thinly sliced red onion (about 1 large)
3 large navel oranges (about 5 pounds)
3 cups thinly sliced or chopped fennel bulb (about 1 pound)
¼ cup loosely packed fresh mint leaves
3 tablespoons plain fat-free yogurt
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon coriander seeds, toasted and crushed
4 teaspoons extra virgin olive oil
½ teaspoon sea salt
Preparation:
Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
Carefully remove rind and white pithy part of rind from oranges; discard rind and pith. Cut each orange
in half vertically; remove white pithy core portion, and discard. Cut oranges crosswise into ¼-inch-thick
slices, reserving about ⅓ cup juice for dressing.
Layer red onion, fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint
leaves. Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a
small bowl, and stir with a whisk to combine. Drizzle evenly over salad; serve immediately.
Yield: 6 servings (serving size: about 1 cup)
Tuscan Salad
Recipe courtesy of Giada DeLaurentiis
Ingredients:
8 oz. green beans cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup pitted black olives
½ red onion, cut into slivers
1 lemon, juiced
¼ cup extra virgin olive oil
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about ½ cup)
Preparation:
Prepare a large bowl of ice water.
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for
about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice
water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives and red onion. Toss
to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top
with shaved Parmesan and serve.
Serves 4 to 6.
Acqua Cotta
Served by Pat Haber
Ingredients:
Dice into 1/4" cube (roughly):
1 red onion
1 leek
2 celery stalks
1 carrot
Handful of fresh parsley (with stalks)
Plus one clove garlic, cut into thin sheets and roughly chopped
Procedure:
1. Sauté vegetables over medium-high heat in olive oil until onions are translucent. While veggies
cook, season with fresh ground salt and pepper, and some red pepper flakes.
2. Stir in 2 leaves of kale, roughly chopped with center stem removed. Stir until wilted.
3. Add one tomato. (I used canned tomatoes) To prep tomato, cut in half and cut out seeds, then
roughly dice into ⅓ - ½ " chunks. At the same time, add one dried red pepper (I used a Chile de Arbol
from Liberty Heights). Stir and continue sautéing.
4. Add one cup vegetable stock, plus a large glop of tomato paste. (I squeeze the paste from a tube,
maybe 1½ tablespoons). Stir to melt the tomato paste and continue cooking over medium-high heat
until the stock has reduced to maybe a quarter cup.
5. Add five more cups of stock and simmer for at least twenty minutes, with the lid off. I simmered on
medium heat, so it was like a rolling simmer.
6. Put about an inch of water into a high-sided skillet, along with some salt and a dash of white
vinegar. Set on high heat and bring to a boil. If it boils before the soup is done, simply turn it off and
cover to keep hot.
7. While soup is cooking, toast some French Country Bread, or other rustic bread. Place these on the
bottom of the serving bowls.
8. After the soup has simmered for 20 minutes turn heat to low and cover. Now it's time to poach the
eggs. Bring the water in the high sided skillet back to a boil. For each serving bowl, crack an egg into a
small bowl. Lower the heat on the water from high back down to medium/medium-low (a hard
simmer). Carefully pour each egg into the water, taking care to keep each separate. Use a slotted
spoon to roughly keep each egg's white relatively centralized. Poach for 3 minutes, then use a slotted
spoon to remove the eggs, placing each on a piece of toast in the serving bowls.
9. Pour the veggies & broth over the egg & toast, then top with a generous coating of grated
parmesan. Serve & enjoy!
Cincinnati Chili
Jane and Michael Sterns
This chili tastes better if allowed to develop overnight in in the refrigerator.
Ingredients:
1½ teaspoons salt
1 pound ground chuck
2 onions, finely chopped
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons catsup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground marjoram
½ teaspoon allspice
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon mace
¼ teaspoon ground coriander
¼ teaspoon ground cardamom
½ bay leaf
1 teaspoon honey
½ oz. unsweetened chocolate, grated
9 oz. thick spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
2 onions, chopped
¾ pound cheddar cheese, grated
Procedure:
1. Sprinkle ½ teaspoon salt in a large skillet. Turn the heat to medium; add the meat, onions and
garlic. Cook until meat is browned but still soft.
2. Add the tomato sauce, catsup, water and vinegar. As mixture begins to boil, add the rest of the salt,
the remaining spices and herbs, the honey and chocolate. Adjust seasoning; add more salt, if it needs
perking up, more cumin for strident flavor, more cinnamon and mace for aroma and more cardamom
for gang and chocolate for body.
3. Cover; simmer on very low heat for about 1 hour. Stir, taste occasionally. Add tomato juice if too
dry. It should be a thick sauce. Discard bay leaf.
4. To construct, layer spaghetti on a plate. Top with chili, then with a sparse layer of kidney beans and
the chopped onions. Pat on the cheese while the chili is still hot. Serve immediately with oyster
crackers on the side.
Creamy Cauliflower Soup with Caramelized Cauliflower
Golden Door Cooks at Home: Favorite Recipes From the Celebrated Spa
Prepared by Lynn Huffman
Serves 8
Ingredients:
2 lbs. cauliflower, trimmed
Olive oil spray
1 teaspoon sugar
Kosher salt and freshly ground white pepper
½ small leek, sliced (1 cup)
2 cups skim milk
2 cups chicken stock or store-bought low-sodium broth
1 teaspoon dry mustard
⅛ teaspoon freshly ground nutmeg
2 oz. Gruyère cheese, finely grated (about 1 loosely packed cup)
Parsley Oil (see below), for serving
For the Parsley Oil (Makes ½ cup):
1½ cups packed fresh herbs such as basil or Italian parsley leaves, dill sprigs or chives
½ cup grapeseed oil
Pinch of kosher salt
1. Bring a large saucepan of water to a boil; prepare a bowl full of ice water.
2. Plunge the herb leaves or sprigs into the boiling water for 10 seconds and then immediately
transfer them to the ice water bath for 2 minutes to stop the cooking. Remove the herbs from
the ice water and place them in a clean kitchen towel. Use your hands to squeeze out as much
moisture from the herbs as possible.
3. Coarsely chop the herbs and place them in a blender. Add the oil and salt and blend on high for
1 minute.
4. Place a strainer lined with a double layer of cheesecloth or a fine-mesh strainer over a bowl.
Strain the oil, pressing lightly to extract more from the herbs; let it stand until all the oil has
passed through the strainer. Discard the solids.
5. The herb oil can be refrigerated for up to 4 days. Do not heat the oil, as this will destroy its
delicate flavor and bright green color.
Preparation:
1. Preheat the oven to 400 degrees F.
2. Chop the cauliflower into enough small florets and stems to equal 2 cups. Coarsely chop the
remaining cauliflower and set it aside in a separate bowl.
3. Spray the 2 cups of cauliflower one or two times with olive oil. Add the sugar and a pinch each
of the salt and white pepper. Toss the cauliflower with a fork to coat it with the oil and
seasonings.
4. Transfer cauliflower to a baking dish and spread it in a single layer. Bake, stirring once or twice,
until the cauliflower is light golden brown, about 25 minutes.
5. Meanwhile, spray a large saucepan with olive oil and heat over medium heat.
6. Add the leek and cook, stirring, until softened and not at all brown, 4- 5 minutes. Add the
coarsely chopped cauliflower, milk, stock, dry mustard, nutmeg, ½ teaspoon salt and ⅛
teaspoon white pepper, and stir to combine. Bring the mixture to a gentle simmer and cook,
uncovered, stirring occasionally, until the cauliflower is tender when pierced with a fork, about
20 minutes.
7. Meanwhile, make the Parsley Oil. (see above)
8. Remove the saucepan from the heat and allow the mixture to cool slightly.
9. Transfer the mixture to a blender or food processor and blend until smooth and creamy,
working in batches if necessary. Return the soup to a clean saucepan and reheat it over
medium-low heat, stirring frequently, until it simmers lightly. Add the Gruyère and stir until it
has melted. Remove the pan from the heat.
10. Ladle the soup into warm bowls. Top each with caramelized cauliflower and drizzle with a little
parsley oil. Serve hot.
Creamy Cucumber Gazpacho
Gourmet August 2001 (epicurious.com)
Ingredients:
3 English cucumbers (2 lbs. total), peeled
1 ½ white or yellow bell peppers, cut into ¼ inch dice
1 ½ fresh jalapeño chiles, seeded and minced
1 large garlic clove, minced
3 tablespoons fresh lime juice
¾ cup chopped fresh cilantro (used ½ this amount)
¾ cup sour cream (used crème fraîche)
1 teaspoon salt
¼ teaspoon pepper
Preparation:
Seed cucumbers and put seeds in a blender. Cut cucumbers into ¼ inch dice and combine with the bell
peppers, chiles, garlic, and lime juice in a large metal bowl.
Transfer half of mixture to blender with seeds and purée until smooth. Return purée to bowl and stir
in remaining ingredients.
Quick chill soup in a bowl set in a larger bowl of ice and cold water, stirring frequently, until cold, about
20 minutes.
Preparation: Active time – 25 minutes; Start to finish – 45 minutes.
After preparation, I added quite a bit more sour cream and a little more cilantro. Just keep tasting and
use your own judgment for adding or subtracting ingredients. Chilling seems to thicken this mixture a
little.
Hungarian Mushroom Soup
Ingredients:
1 stick butter
1 large onion diced
2 lbs. sliced and chopped mushrooms
4 teaspoons fresh chopped dill
2 tablespoons Hungarian paprika
2 tablespoons soy sauce
4 cups chicken broth
2 cups 2% milk
6 tablespoons flour
2 teaspoons salt
4 teaspoons lemon juice
½ cup chopped fresh parsley
1 cup sour cream
Black pepper to taste
2 cups chunk style frozen hash browns
Preparation:
1. Saute onions in butter until soft then add mushrooms. Saute 5 minutes more then stir in dill,
paprika, soy sauce and broth. Simmer 15 minutes.
2. Whisk milk and flour, then pour into soup. Stir in hash browns and simmer 15 minutes, being
careful not to burn bottom.
3. Add salt, pepper, lemon juice, parsley and sour cream – mix, heating through DO NOT BOIL.
Roasted Winter Squash and Apple Soup
Ingredients:
1 large winter squash (about 2 ½ lbs.), such as butternut, buttercup, or kabocha,
peeled, seeded, and cut into 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
Salt and red chili powder to taste
4-5 cups vegetable stock
Preparation:
In a large roasting pan, toss squash, onions, garlic, and apples with the oil to coat. Season well
with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are forktender and lightly browned, about 40 minutes.
Put half the vegetables with 2 cups of the stock in a food processor and puree until
smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the
pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.
Serve in warm bowls with dollops of Cilantro Walnut Pesto.
Cilantro Walnut Pesto (optional)
1 cup walnut pieces
2 cups cilantro leaves, stems removed
1 jalapeno pepper, seeded and chopped (I did not add the pepper because we had too much
flavor going on in the entire meal)
1/2 teaspoon salt, or to taste
1 tablespoon cider vinegar
1/4 cup purified water (approx.)
Put walnuts in a food processor and grind them fine. Add the cilantro, jalapeno pepper, salt,
vinegar and 2-3 tablespoons of water and blend. Blend in a little more water if necessary to
make a thick sauce. Taste and correct the seasoning, adding more salt if necessary. Keep any
leftover pesto in the refrigerator in a tightly covered container and use as a dip or spread.
Serves 4.
Cookbook comment: "I think this rich soup is a showstopper. See if conversation doesn't come to a halt when people taste it
at your table. Roasting brings out a striking depth of flavor in the squash, and the combination with apples and onions is
irresistible. The Cilantro Walnut Pesto puts it over the top. I dream about this soup. And you will be delighted to find how
easy it is to make. You get all sorts of goodies here: carotenes from the squash, omega-3 fatty acids from the walnuts, and
plenty of vitamins, minerals, and fiber".
Asparagus with Onion and Red Bell Pepper
Ingredients:
1 tablespoon butter
1/2 bunch trimmed asparagus
1 red onion, sliced
1 red bell pepper, sliced
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts
Preparation:
Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion.
Season with salt and pepper, and cook until the onion begins to soften, about 5 minutes.
Stir the red bell pepper in and continue cooking until onions begin to caramelize, about another 5
minutes. Remove from heat, add the vinegar, cheese, seeds, and nuts. Toss to combine.
Asparagus with Serrano Ham and Béchamel Sauce
Serves 4
Ingredients:
1 lb. of fresh asparagus – about 12 spears
¼ cup flour
¼ cup milk
4-6 thin slices of Serrano ham
5-6 tablespoons Parmesan cheese, grated
Preparation:
Rinse and trim the woody ends of the asparagus spears. Steam asparagus spears 3-5 minutes. Remove
from pan and set aside to cool.
In a large open pan, heat the olive oil over low to low-medium heat. Using a fork or wire whisk,
sprinkle in flour, stirring constantly to make sure that there are no clumps. Continue stirring.
Gradually add milk, continuing to stir. If mixture is too runny, sprinkle in more flour, all the while
stirring constantly. If mixture is too thick, drizzle in more milk while you stir. Once the béchamel sauce
is smooth, remove pan from the stove.
Place rack in center of oven. Heat the oven to 400 degrees F. Wrap a ham slice around the center of a
bundle of 3 asparagus spears and place in an oven-proof dish. Continue with remaining ham and
asparagus spears. Pour béchamel sauce over center of asparagus spears, where ham is wrapped. Pour
rest of sauce in dish around spears. Sprinkle Parmesan cheese over ham slices. Place dish into oven on
center rack.
Bake until cheese and sauce turn golden color. Remove and serve.
Basmati Rice with Pine Nuts
For a Middle Eastern themed dinner
Ingredients:
1 cup Basmati rice
1¾ cup vegetable stock
¼ cup yellow onion, diced
1 clove of garlic, minced
¼ cup pine nuts
Preparation:
1. Soak rice in cold water for 2 hours and drain.
2. In a large saucepan heat olive oil over medium heat. Add garlic, pine nuts and onion. Sauté
until onion and garlic are tender.
3. Add rice and mix. Add vegetable stock and bring to a boil. Cover and reduce heat. Simmer
for 20 minutes and fluff with a fork.
Black Rice with Winter Vegetables
Served at Dinner for 8 at the Proffitt’s
Serves 4-5
Ingredients:
3/4 cup black rice, rinsed well
1 tablespoon fresh ginger, minced
1 1/2 cups water
1 sweet potato*, large, peeled and diced
3/4 teaspoon salt
1 parsnip, large, peeled and diced
2 tablespoons vegetable oil
1 carrot, large, diced
3/4 cup scallions (1 bunch, chopped, using lots of green ends)
Preparation:
Bring rice, water and 1/2 teaspoon salt to a boil in sauce pan, then reduce heat to low. Cook, covered,
until tender and most of water is absorbed, about 35 minutes. Let sit 10 minutes.
While rice is cooking, heat oil in large skillet over moderate heat. Sauté scallions, ginger, sweet potato,
parsnip, and carrot until coated with oil, about 2 minutes. Reduce heat to moderate and add
remaining salt and pepper, to taste. Cook covered, stirring occasionally, until vegetables are just
tender, about 12 minutes (do not overcook as they will get mushy). Add rice and toss gently to
combine.
*Can use almost any winter root vegetable.
Carrots with Onions
Submitted by Sis Leake
Ingredients:
1 lb. organic carrots, cut in julienne strips
1/2 cup, plus 1 tablespoon of organic chicken broth
1 tablespoon flour
¾ cup bottled water
4 tablespoons of butter
2 cups of sliced sweet organic onions, about 3 large onions
Preparation:
Cook carrots in broth for 10 minutes.
Melt butter and steam onions for 15 minutes.
Add 1 tablespoon of flour, salt and pepper to taste and ¾ cup of bottled water.
Add carrots and broth and stir until carrots are transparent and coated with sauce. Add 1 teaspoon
sugar at the end before serving. I did not do this as the onions were sweet. Taste and see how you
feel about the sugar.
Stir all of this with a non-sharp instrument as you want the carrots to remain whole. A metal spoon
might cut the carrots in pieces and would lose some of the appeal of the julienne style.
This has been a family favorite for years. Even those who hate carrots cooked, will love this recipe. It
came from my church cookbook from Holy Cross church in Deerfield, Illinois.
Crispy Cream-Braised Potatoes and Fennel
Food52.com
Prepared by Edie Brown
Serves 4
Ingredients:
3 Yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks
2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut
lengthwise into wedges about 1.5” wide (leaving core intact)
About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables
1 bay leaf
¼ teaspoon fennel seed
Kosher salt + freshly ground black pepper
3 or 4 large springs of thyme, leaves removed and finely chopped
1 large leafy sprig of rosemary, leaves removed and finely chopped
Heaping ¼ cup finely grated pecorino Romano (or parmesan reggiano)
Zest from 1 small orange, finely grated
Olive oil
Preparation:
In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough halfand-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground
black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just
maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take
off the heat. The potatoes and fennel should be fully cooked at this point.
While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine
rosemary, thyme, pecorino, and orange zest.
Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and
transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables,
which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking.
Taste the potatoes and fennel for seasoning – if you need more salt or pepper, add them now. Toss
with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes
and fennel wedges in a single layer to promote even browning.
Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for
about 3 to 5 minutes or until the potatoes and fennel are caramelized and crispy around the edges. (I
typically brown the vegetables more…...just leave them under the broiler until they've reached your
desired crispness!)
We had to adjust cook time for the potatoes - about 20 minutes longer for the cooking in cream part.
Green Beans with Walnut Parsley Sauce
From Food Network Kitchens
Ingredients:
1 ½ pounds green beans
⅓ cup toasted walnuts
1 ¼ cups parsley
1 small smashed garlic clove
2 teaspoons Worcestershire sauce
½ teaspoon grated lemon zest
½ teaspoon kosher salt
¼ cup olive oil
Preparation:
Put toasted walnuts, parsley, garlic, Worcestershire sauce, lemon zest and salt in a food processor.
With the motor running, add olive oil and process until coarsely blended.
Cook green beans in boiling salted water until tender, 5 minutes. Drain and top with the walnut sauce.
Sauce has a thick consistency, so spreading over top of the green beans is the best solution. Each
serving should then have some sauce included which will mix easily with the green beans in a single
serving. The flavors in the sauce surprised me with the green beans – very tasty.
Middle Eastern Eggplant Casserole
This recipe was supposed to use a clay pot, but I didn't have one so I used an 8 by 11 casserole.
Ingredients:
2 medium sized eggplants
2 medium onions, chopped
2 ripe tomatoes, chopped
2 tablespoons pesto
1 teaspoon salt
½ lb. sharp cheddar, sliced thin
8 soda crackers
3 tablespoons grated Parmesan cheese
Preparation:
1. Slice eggplant, unskinned, very thin.
2. Brown the onions in the olive oil until transparent. Add tomatoes, pesto and salt. Set aside.
3. Layer the ingredients: eggplant, tomato mixture, eggplant, cheese, tomato mixture, crumbled soda
crackers and Parmesan.
4. Cover with foil and bake in 400 degree oven for 45 minutes. Remove foil and bake for 10 more
minutes.
Potato-Fennel Gratin
The Barefoot Contessa Cookbook
Prepared by Robbin and Bill Stott
Serves 10
Ingredients:
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons Gruyere cheese (1/2 pound)
2 cups plus 2 tablespoons cream
½ teaspoon freshly ground black pepper
Preparation:
Butter the inside of a 10x15x2 inch (10 cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly
slice the bulbs crosswise making approximately 4 cups of sliced fennel. Sauté the fennel and onions in
the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandolin. Mix the sliced potatoes in a large
bowl with 2 cups of cream, 2 cups of Gruyere, salt and pepper. Add the sautéed fennel and onion and
mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2
tablespoons of cream and ½ cup of Gruyere and sprinkle on the top. Bake for 1 ½ hours, until the
potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
The gratin can be cooked days ahead and reheated at 350 degrees for about 30 minutes.
Spanish Potato Pie (Tortilla)
Discovering Global Cuisines by Nancy Krcek Allen
Prepared by Donna Olendorf, June 2013
4 lunch servings
Ingredients:
½ cup olive oil
1 ½ pounds baking potatoes, about 3 cups peeled and diced into ½ inch cubes
6 ounces onion, 1 ½ cups finely sliced
1½ cups lightly whisked eggs, 6 to 7 large
Optional: 2 ounces Serrano ham, ½ cup diced or 2 ounces dry chorizo, ½ cup diced
Preparation:
Heat oil in a deep 10 inch nonstick skillet over medium heat. Add potatoes and turn to coat evenly in
oil. Season potatoes with 1½ teaspoons kosher salt. Reduce heat to medium-low, cover skillet and
cook potatoes until tender but not brown, about 15 minutes. Stir potatoes occasionally so they cook
evenly.
Remove potatoes from skillet with slotted spoon and transfer to a bowl to cool. Heat oil remaining in
skillet over medium and add onion. Cook until slightly golden, 10-12 minutes. Transfer onions to
potatoes in bowl with slotted spoon; set skillet aside with remaining oil.
Whisk eggs with ½ teaspoon kosher salt and freshly ground pepper. Fold eggs and optional meat into
cooled potatoes and onions.
Remove 1 tablespoon oil from skillet and set aside. Heat skillet with remaining oil over medium heat
and when hot, pour in egg-potato mixture; press lightly to even out top. Without stirring, cook tortilla
until edges of egg are set, 3 to 4 minutes; tilt pan to move runny egg from center to sides. Cover
skillet, reduce heat to medium-low and cook tortilla until egg is almost set in the center, 8-12 minutes.
Remove lid. Place a large plate over the tortilla and invert it onto the plate.
Add 1 tablespoon reserved oil to skillet and heat over medium heat. When hot, reduce heat to
medium-low, slide tortilla back into skillet and cook until egg is completely set and lightly golden, about
5 minutes.
To serve: Slide tortilla onto serving dish and serve hot or room temperature. For lunch, cut tortilla into
4 wedges. For tapas, cut into 1 or 2 inch squares and pierce with toothpicks. Serve with aioli if desired.
Spinach Casserole
Prepared by Sis Leake
Ingredients:
2 10 oz. packages of frozen chopped spinach, thawed and drained
1 8 oz. package cream cheese at room temperature
1 10 oz. can roasted garlic cream of mushroom soup
1 6 oz. can fried onion rings
Some fresh mushrooms cut into small pieces. I used only 5 large mushrooms.
Preparation:
Mix spinach, cream cheese, mushrooms, mushroom soup and ½ of the fried onion rings. Put mixture in
a 2 quart casserole and top with remaining onion rings.
Bake for 30 minutes.

Cookbook - Newcomers Club of Grand Traverse

Transcription

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