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Chicken Tikkas with Cilantro Mint Chutney

1/2 cup thick plain whole-milk yogurt such as Greek1 tablespoon fresh lime juice1 teaspoon finely grated (with a rasp) peeled fresh ginger1 teaspoon finely grated (with a rasp) garlic3/4 teaspoon garam masala (Indian spice mix)1/2 teaspoon salt1/4 teaspoon cayenne1 lb skinless boneless chicken thighs, cut into 1-inch cubes

Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour. While grill is heating, thread the chicken onto each skewer. Cook the chicken turning once, until browned and just cooked through, 5 to 7 minutes total.

Cilantro Mint Chutney

2 cups packed fresh cilantro sprigs1 cup packed fresh mint leaves1/2 cup chopped white onion1/3 cup water1 tablespoon fresh lime juice1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste1 teaspoon sugar3/4 teaspoon salt, or to taste

Purée all ingredients in a blender, leaving some texture.

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Mojitos

15 fresh mint leaves
1 tsp. Raw sugar
1 oz. Fresh squeezed lime juice
½ oz. Simple syrup
ice
4 oz. Chilled Ginger Ale

In a glass, muddle/crush the mint, then add sugar, lime juice and syrup.
Add ice. Top with Ginger Ale. Garnish with a fresh lime wheel and
a sprig of mint. Enjoy.

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Walnut Ricotta Artichoke
1/3 cup fresh lemon juice6 large artichokes
1 cup plus 2 tablespoons walnuts, toasted1 16-ounce container whole-milk ricotta cheese1/2 cup extra-virgin olive oil, divided1 garlic clove, chopped1 teaspoon salt1/4 teaspoon ground white pepper1/4 teaspoon ground nutmeg1/4 cup coarsely chopped fresh Italian parsley
1 cup water

Fill large bowl with cold water; add lemon juice. Cut off stem and top 2 inches from 1 artichoke. Using scissors, cut off pointy ends of outer artichoke leaves. Using melon baller, scoop out fuzzy choke from center of artichoke, forming opening. Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Add artichokes and cook until artichoke hearts are tender when pierced with a sharp knife, about 15 minutes. Drain. Cool to room temperature.

Coarsely chop walnuts in processor. Transfer 2 tablespoons chopped walnuts to small bowl and reserve. Add ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper, and nutmeg to walnuts in processor; process until well blended. Transfer ricotta mixture to bowl. Stir in parsley. Season to taste with additional salt and white pepper. Using teaspoon and fingertips as aids, spoon ricotta mixture into center of each artichoke, then spoon some mixture between artichoke leaves. Pour remaining 1/4 cup olive oil into 13x9x2-inch glass or ceramic baking dish. Arrange stuffed artichokes in dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Preheat oven to 375°F. Pour 3/4 cup water into bottom of dish with artichokes. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 40 minutes. Uncover and sprinkle reserved 2 tablespoons chopped walnuts over artichokes. Bake uncovered 10 minutes longer. Let stand 10 minutes and serve.

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Risotto in a Lemon Cup
1 shallot minced
1 rib celery, chopped fine
2 T. unsalted butter
1 T olive oil
1 1/3 cups risotto rice, preferably Arborio
½ cup white wine
Approximately 1 quart chicken stock
1/2 unwaxed lemon, zested and juiced
1 tsp. Rosemary, chopped up
1 egg yolk
4 tablespoons grated Parmesan, plus more, for garnish
1/3 cup mascarpone
Pepper Salt, to taste

Put the shallots and celery into a mini food processor and blitz until they are finely chopped or cut up finely by hand. Heat the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Add wine until and stir until evaporated.

Meanwhile, heat the stock in another saucepan and keep it at the simmering point.

Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.

Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.

When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and salt, to taste. Serve with more Parmesan if you wish.

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Citrus Avocado Salad with a Celery Seed Dressing
4 medium oranges
1 pumelo or (2 ruby red grapefruit)
4 ripe avocados, peeled and seeded
¼ cup pomegranate seeds

Peel and section the oranges and pumelo, working over a bowl to catch juices; set juices aside. Dice sections.
Slice avocados and arrange on plate. Place diced and section fruit on top and garnish with pomegranate seeds. Serve with Celery Seed Dressing on top.

Celery Seed Dressing

½ cup sugar
1/3 cup lemon juice
1 tsp celery seeds
1 tsp mustard
1 teaspoon paprika
½ tsp salt
¾ cup canola oil

Mix the first 6 ingredients in a food processor. Slowly add the canola oil until blended.

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Herb Bouquet Breadsticks

1 stick butter
1 ½ cup white wine
Fillo dough
Sea salt
Your favorite herbs (parsley, chives, thyme, rosemary …)

Bring the butter and wine to a boil and stir until blended. Lay out one layer of fillo dough. Smother generously with wine-butter emulsion and sprinkle with sea salt. Place herbs in a row about one inch from the edge. Roll the dough starting from the opposite side of the herbs so that the herbs are on the outside when finished. Lay herb side flat on a lightly greased cookie sheet. Cook in a 350 degree oven for about 3-4 minutes on each side.

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London Broil with a Soy-Citrus Aioli
3/4 cup soy sauce
1/2 cup dry red wine
1/4 cup fresh lemon juice
1/3 cup fresh orange juice
3 tablespoons olive oil
1 bunch scallions, cut into 3-inch lengths
5 garlic cloves, smashed and peeled
1/2 teaspoon white pepper
Pinch of cayenne
2 1/2 to 3 lb top-round London broil (1 to 1 1/2 inches thick)
1 cup mayonnaise
Zest of one orange

Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. For holes into the steak both top and bottom and add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours and 12 is recommended.
Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes.
Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).
While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and add half of zestand chill, covered, until ready to serve.
Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve with mayonnaise. Top with remaining zest.


Liz’s Special Salad, a gourmet club original

I fennel bulb, sliced up
1 head butter or boston lettuce
Olive Oil, a few turns
Orange Juice, a few squeezes
Lemon Juice, a squeeze
Salt, to taste
Pepper, to taste
Great with avocado too!

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Tangerine Maple Roasted Squash
2 squash diced into 1” cubes
A squeeze of tangerine
Olive Oil
Salt/Pepper
Pure Maple Syrup
Tangerine zest to dress it.

Wash, deseed and cut up Acorn Squash. Place in baking dish. Drizzle olive oil and shake around then salt and pepper. Place in 400 degree oven until tender and starting to caramelize. About 1 hour.

When cool enough, take off skins and discard. Mash up to desired consistency. Add Maple syrup to taste. About ¼ cup. And squeeze in tangerine.

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Grapefruit Tart
Crust
2 1/2 cups ground pecans
1/3 cup sugar
1/2 stick unsalted butter, melted
2 ounces semisweet chocolate, melted

In a small bowl, combine the pecans, sugar and melted butter. Pat into a 9 inch pie dish. Chill for 30 minutes in the refrigerator. Preheat the oven to 350 degrees. Bake the pecan crust for 10 minutes. Set aside to cool to room temperature. Using the back of a spoon, spread the melted chocolate over the inside of the crust and set aside.

Grapefruit Custard Filling
1/2 stick unsalted butter
3/4 cup sugar
1/2 cup heavy cream
2/3 cup grapefruit juice
1/2 cup tangerine juice (or orange juice)
4 eggs, lightly beaten
grated zest of 2 grapefruits
1 3/4 tsp unflavored gelatin

Garnish with whip creamIn a small sauce pan, melt the butter over medium heat. Add the sugar and stir until combined. Reduce to low heat and add the cream, 1/2 cup of the grapefruit juice, the tangerine juice, eggs, and grapefruit zest. In a separate bowl, combine the gelatin with the remaining grapefruit juice to soften and set aside. Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and lightly coast the back of a spoon. Do not allow it to come to a boil or the eggs may curdle. Add the gelatin mixture and stir until the gelatin is dissolved. When the custard is a cool room temperature, pour it into the chocolate-coated crust and refrigerate until set, about 2 hours.

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Lime Crepe Cups with a Blackberry Sauce

Crepes

1 cup flour
3 eggs
2 Tbs sugar
1 ½ cup milk

Mix the first 3 and ½ cup of milk. Stir until blended and then add the remaining milk. Let batter sit aside for 10 minutes to an hour. The longer it sits the stronger the crepe will be. Turn on stove top to medium heat. Lightly grease a small 6-8 inch fry pan. Pour a thin layer of batter into pan and rotate pan around until batter evenly covers the bottom. When lightly browned flip and cook another minute.

1 egg yolk
6 Tbs sugar divided
1 Tbs cornstarch
½ cup skim milk
½ tsp grated lime rind
4 tsp fresh lime juice
3 egg whites
1/8 tsp cream of tartar sauce
Blackberry sauce
Powdered sugar

Press each warm crepe into a 6-ounce custard cup (or muffin cup) coated with vegetable cooking spray. Place another custard cup inside each crepe to form tulip-shaped cups; let cool completely.

Place egg yolk in a small bowl; lightly beat with a wire whisk. Combine 3 tablespoons sugar and cornstarch in a small saucepan; stir well.
Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat.

Gradually stir about one-fourth of the hot milk mixture into egg yolk; add to remaining milk mixture, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in lime rind and lime juice.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into custard. Gently fold in remaining egg white mixture.

Place crepe-filled custard cups on a baking sheet; remove top custard cups. Divide custard mixture evenly among crepe cups.

Bake at 375F for 15 minutes or until puffed and golden. Remove crepes from custard cups. Spoon about 2 tablespoons Blackberry Sauce onto each of 6 dessert plates. Place 1 filled crepe on top of sauce, and sprinkle with powdered sugar.

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Citron Tartlet
1 teaspoon fennel seeds
2 Tbs sugar
Pinch of salt2/3 cup ricotta 1/3 cup sour cream1 (12- to 13-inch) baked sweet tart shell (recipe below)
Citron honey

Finely grind fennel seeds in coffee/spice grinder, or a food processor for about 10 minutes. Then transfer to a bowl and whisk together with ricotta, 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of each tart shell.
Add a small dollop of honey on each individual tart.

Baked Sweet Tart Shell
2 1/3 cups all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 3/4 sticks (3/4 cup plus 2 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3 large egg yolks
1 teaspoon vanilla

Pulse together flour, sugar, salt, and butter in a food processor until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add yolks and vanilla and pulse just until incorporated and mixture begins to clump.

Gather dough together into a ball and roll out to ¼ inch thickness. Prick bottom of shell all over with a fork, then chill until firm, at least 30 minutes.

Preheat oven to 375°F. Cover with foil and bake in middle of oven on until sides are set and edges are light golden, about 8-10 minutes. Carefully remove foil and bake shell until bottom is golden and sides are golden brown, 10 minutes more. Cool shell completely in pan on a rack before filling.

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Flourless Chocolate Cake with Crème Anglaise ala Grand Marnier
Crème Anglaise
1/2 Cup Heavy Cream
1/2 Cup Milk
1 vanilla bean, split lengthwise
1/4 Cup Sugar
3 Large Egg Yolks
Pinch of salt
2 T. Grand Marnier

Place cream, milk, and vanilla bean into a medium-sized pot and heat until mixture just comes to a boil. While cream and milk are heating, whisk together eggs, salt, and sugar in a large bowl.

Whisk until mixture thickens and becomes pale yellow.

Remove the vanilla bean. Use a paring knife to scrape off the seeds inside the bean and add back to the cream and milk. Discard the vanilla bean. Slowly add the hot cream and milk to the egg mixture while stirring. Pour the mixture back into the pot and stir gently over low heat. Continue to stir until mixture thickens enough to coat the back of a spoon (about 5-6 minutes). Watch carefully and do not overcook! I made that mistake and it curdled. Remove from heat and add Grand Marnier.

Pour into a bowl (preferably stainless steel) and cool immediately. Refrigerate until needed.

Flourless Chocolate Cake

8 ounces dark or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
6 large eggs, separated
1/2 cup plus 2 tablespoons granulated sugar
2 T. Grand Marnier

Preheat oven to 350° F. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper.

Butter the paper. Place a double boiler over medium-low heat or make your own by placing a bowl over a pot of gently simmering water. Add the chocolate and butter to the bowl. Cook over low heat, stirring constantly with a wooden spoon or rubber spatula until the chocolate and butter are melted. Whisk until smooth. Remove from heat and stir in the Grand Marnier.

In a medium bowl, whisk together the egg yolks and 1/2 cup of sugar until thick and light yellow. Fold in the melted chocolate mixture.

Use a hand or stand mixer to beat the egg whites at medium speed until soft peaks start to form. One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.

Use a rubber spatula to gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not over mix.

Pour the batter into the prepared springform pan. Bake until the cake is puffed and a toothpick inserted into the center comes out with moist crumbs attached, about 30 minutes. It's okay if the cake is a little undercooked. Transfer the pan to a wire rack and cool for 10 minutes. Watch carefully and maybe do only 26-28 mins.

Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight.
To Serve - Unwrap the cake and bring to room temperature. Cut into serving sizes and place on dessert plates. Ladle about 2 ounces (1/4 cup) of crème anglaise around the cake so it appears to be in a pool of sauce. Enjoy.