Dinner Self-Contained

Dinner: Self-Contained

An Evening of Edible Art

by Sariah Toronto & Amy Keith

Cherry Spritzer with Lime and 'Fancy' Cubes

This is a fun, light and refreshing drink that shows off your artistic side with those 'fancy cubes'. The inspiration for this is those ice rings you put in punch bowls for parties and my love for seltzer with cherry and lime. Have fun with the ice cubes. Making them can be a family activity, as well. The kiddies love to help with this one! Just make sure to make them in advance, since ice - especially with the extras inside it - take a while to set. (Note: For our dinner tonight I started going a little wild with 'ideas' and then decided to reign it in a bit and make them a little more uniform.) Enjoy!

Seltzer water with cherry (I like using the smaller 1 liter containers, since the fizz lasts longer)

Limes (several)

For cubes:

Pomegranate seeds

Fresh mint

Lime wedges (thin)

Green grapes (cut very thin)

Food coloring (but use very, very little of it - dilute in a pitcher and then pour into your ice trays with all the good stuff already inside)

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Melon Balls in Mint

Lime juice, mint, and a dash of sugar add a gourmet twist to this easy fruit salad recipe. It's a healthy, light snack for the warmer summer months ahead.

2 c watermelon, seedless or seeds removed

2 c cantaloupe

2 c honeydew melon

1/4 c water

2 T sugar

2 t lime juice

3 T fresh mint, chopped finely

1. Scoop out watermelon, cantaloupe, and honeydew melon meat with a melon baller.

2. In a small saucepan over medium heat, bring water, sugar, and lime juice to a boil. Boil 2 minutes and remove from heat. Cool completely.

3. Toss sugar mixture together with melon and mint. Chill well.

Serves 8. Approximate per serving: 60 calories; 0 grams of fat

(I only add the calories on this one because they're so low... don't expect calorie counts on any of the other items!!!)

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Bacon Wrapped Figs

Just 4 ingredients make this a quick appetizer that’s a welcome change of pace from dips or cheese balls. The dried Calimyrna figs are a bit of twist, as well, with their lighter color. These are really one of my favorite 'tapas' style treats. So rich and lusciously evil and delicious. Enjoy! (The following recipe is from Betty Croeker's tried and true compilation.)

Prep Time: 15 min

Total Time: 25 min

Makes: 30 appetizers

1package (12 ounces) fully cooked bacon

2packages (8 ounces each) dried whole Calimyrna figs, stems removed

30 pistachios

30 small fresh basil leaves

1.Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut each bacon slice in half.

2.Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan. (Smudge with cream cheese, if desired)

3.Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

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Bruschette al Funghi

1 lb white, cremini or wild mushrooms, or a combination, rinsed briefly and wiped dry

2 T extra-virgin olive oil

1/2 small or medium onion, finely chopped

2 garlic cloves, minced, plus 1 garlic clove, cut in half

Salt, to taste

3 ripe tomatoes, peeled, seeded and chopped

1/2 c water

Salt and freshly ground pepper

2 T minced flat-leaf parsley

Grated or shaved Parmesan or Gruyere for sprinkling

4 to 8 thick slices French bread

1. Trim the ends of the mushrooms and cut into thick slices. (If using wild mushrooms, chop coarsely.) Heat 1 T of the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender and beginning to color, 5 - 8 minutes. Add the mushrooms, garlic and 1/2 t salt. Cook, stirring, until the mushrooms begin to soften and sweat. Stir in the tomatoes and water, add salt to taste, bring to a simmer, reduce the heat, cover and simmer for 30 minutes. Stir from time to time. Stir in the pepper and parsley and taste and adjust seasonings. Remove from the heat.

2. Lightly toast the bread, and rub it with the cut garlic. Brush with the remaining olive oil. Warm the mushrooms and spoon over the bruschette. Top with the freshly grated Parmesan or Gruyere if desired.

French Bread

6 cups all-purpose flour

2 1/2 packages active dry yeast

2 t salt

2 c warm water (110 degrees F/45 degrees C)

1 T cornmeal

1 egg white

1 T water

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment.

2. Stir in additional flour until dough is no longer shiny and sticky to the touch. Knead in mixer (4 - 5 minutes) or by hand (8 - 10 minutes).

3. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

4. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

5. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

6. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, until bread is lightly browned. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

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Caesar Salad in Parmesan Cheese Baskets

Traditional Caesar salad has raw eggs, but just to be safe I used this cooked egg version out of the Better Homes and Garden cookbook and then made gourmet with the cheese baskets... enjoy!

3 cloves garlic

3 anchovy fillets

3 T lemon juice

3 T olive oil

1 T Dijon-style mustard

1/2 t Worcestershire sauce

1 hard-cooked egg yolk

1 clove garlic, halved

10 c torn Romaine lettuce (washed well, dried well and 'crisped')

2 c Parmesan/Garlic Croutons (recipe below*)

1/2 c Parmesan curls

freshly ground pepper

LOTS of Parmesan/Reggiano cheese (from block) - grated

For Dressing

In a blender or food processor combine the 3 garlic cloves, anchovy fillets and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, W sauce and cooked egg yolk. Cover and blend until smooth. Cover surface with plastic wrap and chill for 2 - 24 hours.

Parmesan bowls

Shred your cheese and spread evenly on a NONSTICK pan (that's important!, otherwise you won't get it off in one piece) Let the cheese warm up and turn golden brown 'swishing' the pan ever so often as to spread the oils evenly... at the right moment (and these may take some 'practice') flip the pan and use a high heat spatula to get the cheese to fall in one piece onto your mold. I find the best mold is the bottom of a large glass... Quickly use clean hands to shape how you'd like the basket to look, let cool for one minute and then remove, before cheese basket gets too hard on your glass... these are fragile... and time is of the essence. You don't want to do these too far in advance, because they can break and are better a little warm. These will always impress... Bon Appetit!

Croutons

Make these in advance... so delicious... Cut French bread into bite sized cubes while you melt a stick of butter in a saucepan... sprinkle garlic powder and parmesan cheese into butter and remove from heat... stir in bread cubes and then spread the mixture on a baking sheet and bake for 325 in your over for approximately 15 minutes. Let cool and store in airtight container for up to a week.

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Green Pea Soup with Tarragon

2 16-oz packages frozen petite peas

2 T extra-virgin olive oil

1 1/2 c sliced shallots (about 11 oz)

4 c vegetable broth

3 T chopped fresh tarragon

Salt to taste

Plain yogurt

1. Place 1 c peas in microwave-safe bowl; set aside.

2. Heat oil in heavy large saucepan over medium-high heat. Add shallots and saute until golden and almost tender, about 7 minutes. Add remaining peas, 4 c broth and 2 T tarragon; bring to boil

3. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Add salt to taste. Cool slightly.

4. Working in batches, puree soup in blender until completely smooth.

5. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 T tarragon. Season with pepper.

6. Cook reserved 1 c peas in microwave until warm, about 1 minute.

7. Ladle soup into bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.

Bread Bowls

2 (.25 ounce each) packages active dry yeast

1 c warm water (110 degrees to 115 degrees)

1 c warm whole milk (110 to 115 degrees F)

1/2 c shortening

1/4 c sugar

2 eggs

2 t salt

3 c all-purpose flour

3 c whole wheat flour

Cornmeal

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour (half white, half wheat). Beat until smooth. Stir in enough remaining flour (alternating white and wheat) to form a soft dough that is no longer sticky or shiny to the touch. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

3. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

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Stuffed Peppers with Beef, Veal and Pork

This one comes courtesy of Emeril Lagasse - BAM! ;) But you can tweak as you'd like. I used Beef, Veal and Pork and also used Mushrooms, extra peppers inside including a Cubanos pepper and fresh parsley and fresh cilantro. These are always good for dinner... experiment to your liking. Enjoy!

6 green bell peppers, tops cut away and seeds removed

2 T vegetable oil

1 c finely chopped yellow onions

1/2 c finely chopped green bell peppers

1/2 pound ground beef

1/2 pound ground pork

1 T minced garlic

1/4 c finely chopped fresh parsley leaves

3/4 t salt

1/2 t ground black pepper

Pinch red pepper flakes

2 c cooked long or medium-grain white rice

8 ounces tomato sauce

Water

1. Preheat the oven to 350 degrees F.

2. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

3. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

4. Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

5. Remove from the oven and let rest for 10 minutes before serving.

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Lettuce Wrap with Teriyaki Turkey

This is an easy delicious item that when all wrapped up is sure to impress your guests. It takes about 30 minutes from prep to plate and it's sure to be a hit at your dinner table.

1/2 c water

1 T cornstarch

1/2 c teriyaki sauce

1 to 1 1/4 lbs turkey breasts, chopped

A couple drops of sesame oil

Several scallions/green onions

Boston lettuce leaves or your favorite lettuce

Pineapple (fresh, slices)

Leeks, stems (to tie final product)

1. Chop the turkey into bite size pieces. Whisk together the cornstarch and water in a bowl and then add the teriyaki sauce. Pour marinade over the meat and let marinate for about 5 minutes. Drizzle the bottom of a non-stick wok, or pan, with the sesame oil and cook the meat and scallions over a medium to high heat until turkey is cooked through. Add pineapple in the end. Turn off heat to let sauce thicken.

2. Make sure you rinse the lettuce leaves before serving.

3. Wrap up your dish... but first, blanch the stems of the leeks in nice long strips - only 5-10 seconds a side and then cut into desired width and tie your wraps up as you wish. Be creative, enjoy!

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Jicama Salad in Cucumber

One quarter of a medium-sized jicama, peeled and finely chopped

1/2 cucumber, peeled and finely chopped

1 tomato, finely chopped

1 T chopped cilantro

Juice of 1 lime

Dash of cumin

Salt to taste

Combine all of the above and put in cucumber holder.

Cucumber Holder

1/2 cucumber

1. Peel cucumber and cut off piece from end to make flat bottom.

2. Using a spoon, hollow out cucumber, leaving sufficient flesh on bottom and sides to hold salad.

3. Decoratively carve edge of cucumber holder.

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Rosemary Turtle Bread

2 (.25 ounce each) packages active dry yeast

1 c warm water (110 degrees to 115 degrees)

1 c warm whole milk (110 to 115 degrees F)

1/2 c shortening

1/4 c sugar

2 eggs

2 t salt

6 c all-purpose flour

3 sprigs fresh rosemary, leaves chopped

Cornmeal

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Add chopped rosemary leaves. Beat until smooth. Stir in enough remaining flour to form a soft dough that is no longer sticky or shiny to the touch. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover dough and let rest for 10 minutes.

2. Divide dough into rounds for turtle bodies, feet, tails and heads. Shape turtles, attaching pieces by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's body. Press raisins into the head for eyes.

3. Cover the dough with a cloth and let rise for 20 minutes.

4. Preheat oven to 350 degrees F.

5. With a sharp knife, make crisscross cuts in the turtle's body to make the shell. Use scissors to make a cut for the turtle's mouth. Bake for 15 - 25 minutes, depending on size of turtles, until golden brown.

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Apple Flautas

These are treats I grew up on, with apple trees in our backyard and the Southwest twist to the standard Apple Pie. Enjoy! They are so easy. And try the tortillas from scratch, you'll be surprised at how fun that can be to do with the whole family!

Sugar

Flour tortillas

A few apples

Butter or margarine

Cinnamon

A dash of lemon juice.

Saute your apples (skins peeled and quartered) on the grill in butter (a lot of it) and add sugar and cinammon and lemon juice... I also usually throw in a pinch of nutmeg and salt.

As for the apples, whatever you've got... but for our dinner tonight I used Gala and Granny Smith.

Tortillas can be tricky to get the exact size and consistency you desire, but they are amazingly simple and can be a lot of fun for a family activity and can give your dish that gourmet twist when done from scratch... good luck!

Homemade Flour Tortillas

2 c flour

1 t baking powder

1/2 t salt

4 t shortening (Crisco)

1/2 c water

Mix well, rest 10 minutes. Knead 5 minutes. Rest 10 minutes. Make into 8 balls, let rest 10 minutes. Pat flat, roll into circles. Place in a medium hot skillet briefly then turn with spatula. Remove from heat. Store in plastic bag. Re-warm before serving.

Here's a more formal recipe for the apple part of this dish from SouthernPlate.com:

Cinnamon Apple Flautas

3 T sugar

3 T butter or margarine

3 to 4 apples, peeled and sliced thin

1/2 t cinnamon

6 – 6inch flour tortillas

1 t lemon juice

Heat oven to 325. Mix 2 tablespoons of sugar with cinnamon and set aside. Melt butter in skillet. Brush butter on each side of tortilla, sprinkle each side with 1/2 tsp cinnamon/sugar mixture. Place tortillas on ungreased baking sheet and put in oven for a few minutes until just warm and pliable. Remove from oven and roll in tortillas loosely to make tubes, placing them seam side down on the baking sheet and returning to oven for about ten minutes, until browned and crispy.

Meanwhile, saute apples in remaining butter in skillet over high heat with 1 T sugar, until browned and tender (or just dump the rest of your cinnamon sugar mixture in there with them!). Add in lemon juice. Remove browned tortilla tubes from oven and spoon apple mixture into them. Sit down and eat yours while you listen to moans of happiness from your guests.

ENJOY!!!! HAPPY COOKING!!! ;)

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Mango Cream Puffs with Spiced Mango Mojito Sauce

Choux shells

1 c water

1/2 c butter

1 c flour

1/2 t salt

4 eggs

Filling

2 c 1/3-inch cubes peeled pitted mango (from about 4 large)

1 c chilled sour cream

1 c chilled whipping cream

1 c powdered sugar, divided

Sauce

2 large mangoes, peeled, pitted, diced

6 T plain whole-milk yogurt

4 T (or more) sugar

3 T spiced rum

1 T fresh Key lime juice

1 1/2 t (packed) finely chopped fresh mint

For choux shells:

Bring the water to a boil; add the butter and boil until the butter is melted. Add the flour and salt at once and stir over low heat until the mixture forms a ball and all of the excess moisture has evaporated. A film will coat the bottom of the pan. Let sit ten minutes. Put the eggs in a measuring cup and beat them in to the butter-flour mixture, one at a time until well mixed. (I do this in my mixer.) Pipe or spoon onto a parchment lined cookie sheet in 2-3 inch lengths. Bake at 400 degrees F for about 35 minutes, or until brown.

Hints for successful choux shells:

1. Make sure all the moisture has been cooked out prior to adding the eggs, as excess moisture will prevent a good puff.

2. Even though the shells look good at a light brown color, they must be cooked until they are crisp and medium brown or they will deflate after removing them from the oven.

3. Texture is the key to good eclairs. You cannot bake them more than a few hours ahead. If you store them in a plastic bag, they will go soft, or if you freeze them, they will go soft.

For filling:

1. Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

2. Cut choux shells horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.

For sauce:

Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Spoon sauce onto cream puffs and serve.

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Chocolate Cups with Strawberries

6 oz semi-sweet chocolate

1 T butter

Strawberries

1. Melt chocolate and butter in microwave. Stir until smooth.

2. Brush chocolate into molds (I used Le Creuset silicone muffin wrappers)

3. Freeze until firm. Unmold and fill with strawberries.

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Cookie Canvas

1/2 lb unsalted butter, softened

2/3 c sugar

1 large egg

1/4 t baking powder

1/8 t salt

1 1/2 t vanilla

2 1/3 c all-purpose flour

1. Beat butter and sugar on medium speed until very fluffy and well blended.

2. Add egg, baking powder, salt and vanilla and beat until well combined.

3. Stir in flour until well blended and smooth.

4. Divide the dough in half. Place each half between 2 large sheets of wax or parchment paper. Roll out to 1/4-1/2 inch thick. Keeping the paper in place, place the rolled dough on a baking sheet and refrigerate until cold and slightly firm but not hard, 20 to 30 minutes.

5. Cut dough into desired canvas shapes and paint. Cook in 350 F oven until slightly dark at edges.

Paint 1

2 egg yolks

food coloring

Beat egg yolks and divide into 4 cups. Add food coloring as desired to each cup.

Paint 2

Light corn syrup

food coloring

Add 1 drop of food coloring per quarter-size dollop of corn syrup.