ALL WRAPPED UP!

(Farmer's Market Salad, unique to the day)

by Rachel Blanchard & Kim Liu

September 25, 2010

Greenwich, CT

LOX BITE

Endive

Smoked salmon

Creme fraiche

Chives

Use the endive leaves as the base and place smoked salmon and creme fraiche in the heart of the leaf. Tie together the bit with a chive strand.

GOAT CHEESE POUCH

Filo pastry

Goat cheese

Herbs de Provence

Butter

Layer 3 sheets of filo pastry together with melted butter in between. Cut filo into 4" squares. Place a teaspoon of goat cheese in the middle of each filo square with a sprinkle of Herbs de Provence. Twist corners of filo square together to create the pouch. Bake in oven as directed for the filo pastry or until the pastry is golden brown.

MANGO LASSI

3 cups yogurt

1 ½ cups cream

3 mangos, pitted and chopped

1/3 cup sugar

pinch of cardamom

ice

Blend it for 2 minutes in the blender. Enjoy!

RAMAKI

2 CANS whole water chestnuts

1 PACKAGE bacon

¾ CUP chili sauce

1 ½ CUPS mayonnaise

1 ½ CUPS brown sugar

Cut the bacon strips in half. Wrap each whole water chestnut with the cut strip of bacon. Secure with a toothpick. Arrange in a casserole dish.

Mix all remaining ingredients, and pour over the bacon-wrapped water chestnuts.

Bake at 350 degrees for 1 hour. Serve warm.

SUMMER ROLL – Shrimp and Mango

For dipping sauce

1 1/4 cups granulated sugar

1/2 cup rice wine vinegar

1 lemon, zested and juiced

1 tablespoon soy sauce

1 teaspoon salt

2 teaspoons Thai fish sauce

2 teaspoons minced ginger

2 teaspoons minced garlic

1 teaspoon crushed red pepper flakes

1 tablespoon grated carrots

1 tablespoon chopped cilantro

For rolls

12 large shrimp in shell (21 to 25 per pound), peeled

3 ounces vermicelli rice-stick noodles*

3 tablespoons rice vinegar

2 tablespoons sugar

1/2 teaspoon salt

8 (8-inch) rice-paper rounds plus additional in case some tear*

48 fresh cilantro leaves (from about 1 bunch)

48 fresh mint leaves (from about 1 bunch)

1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks

3 scallions, cut into 3-inch-long julienne strips

1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Make rolls:
Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

SPRING ROLL

Wonton wrappers

Pulled poached or roast chicken

Cellophane noodles

Carrots, julienned

Sesame oil

Soy sauce

Oil for frying

sauce:

Chinese black vinegar

Ginger, julienned

Mix chicken, carrots and noodles with sesame oil and soy sauce, to taste. Wrap in wonton wrappers using a dab of water to seal it together. Head oil in a pan until bubbles appear on wooden spoon. Fry spring rolls until golden brown. Serve with sauce.

AVOCADO GAZPACHO

1/2 cucumber

1 avocado

1 scallion

1 garlic clove

2 tablespoons cilantro

2 tablespoons lemon juice

1/2 cup plain yogurt

1/2 cup cold water

1/2 cup ice cubes

Jalapeno, to taste

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit and peel. Cut scallion into large pieces. Puree all ingredients in blender until smooth. Season with salt and pepper. Garnish with cilantro leaves and Parmesan crisps (grate Parmesan and bake on Silpat until crispy)

Scallops Wrapped in Kataifi

2 cups balsamic vinegar

4 extra large sea scallops

1/4 lb kataifi filo

4 tablespoons butter, melted

1 tomato, diced

1/4 cup diced scallions

1/4 cup chopped dill

1 medium shallot, sliced

1 teaspoon chopped fresh thyme

1 cup white wine

1/2 lb butter, cut into small bits, thoroughly chilled

In saucepan over medium heat, simmer the vinegar until syrupy, about 30 mins.

Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter. Bake scallops about 15 mins.

Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.

Place each scallop in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with reduced balsamic vinegar. Sprinkle the tomatoes, scallions and dill around the scallop.

RED BEAN and BANANA CREPE

1/2 cup buckwheat flour

1/2 cup all purpose flour

1 cup milk

3/4 cup water

3 large eggs

2 tablespoons vegetable oil

Pinch of salt

3 tablespoons sugar

Red bean paste

Bananas

Combine flours, milk, water, eggs, vegetable oil, salt and sugar in a blender or whisk in a bowl. Cover with plastic wrap and let the batter sit for one hour. When ready to cook, place desired amount in a nonstick skillet until edges brown and curl up. Fill cooled crepes with a tablespoon of red bean paste and sliced banana. Wrap and store.

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)

~

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!!!)

~

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.

~

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.

~

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.

~

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.

~

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.

~

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!

~

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.

~

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.

~

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!!! ;)

~

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.

~

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.

~

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.

Oktoberfest

Friday, April 30, 2010

Lauren and Christina

Appetitanregendes Mittel

warme nüsse

roasted mixed nuts

Bretzen mit Apfelschmieren

soft pretzels with apple butter

BRATWURST mit Mostrich

Sausages with sweet bavarian mustard

SALAT

HASELNUSSENBOHNENSALAT MIT WESTFÄLISCHER SCHINKEN & FIGUREN

WARM HAZELNUT BEAN SALAD AND PROSCIUTTO-WRAPPED FIGS

SUPPE

KÜRBISSUPPE MIT WURST

BUTTERNUT SQUASH SOUP WITH CREAM AND SAUSAGE

HAUPTGERICHT

Halbes Hanchen mit SPÄTZLE

ROASTED CHICKEN WITH GERMAN PASTA

ALT KÜMMEL KARTOFFELSALAT

TRADITIONAL CARAWAY POTATO SALAD

SAÜERBRATEN MIT ROTKOHL

SLOW-MARINATED POT ROAST WITH SALAD OF RED CABBAGE, APPLES AND CHERRIES

NACHTISCH

BAYERISCHESAHN MIT BEEREN

BAVARIAN CREAM WITH BERRIES AND COULIS

Schwarzwälder Kirschtorte

BLACK FOREST CAKE

Appetitanregendes Mittel

appetizers

warme nüsse

roasted mixed nuts

Ingredients

1 pound pecans or almonds

1 whole egg white

1 tablespoon water

1 c sugar

¾ tsp salt

½ tsp cinnamon

Directions

Preheat oven to 250 degrees. Grease large jelly roll pan. In a large bowl, mix egg white and water until frothy. In a separate bowl stir sugar, salt and cinnamon. Coat nuts in egg white mixture then cinnamon mixture. Arrange on pan and bake for an hour, stirring every 15 minutes.

Mostrich

SWEET BAVARIAN MUSTARD

Ingredients

1/2 cup mustard seeds
2 Tbsp. dry mustard
1/2 cup COLD water
1 cup cider vinegar
1 small onion, chopped (about 1/4 cup)
3 Tbsp. packed brown sugar
2 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. dried tarragon
1/4 tsp. ground cinnamon

Directions

Combine mustard seeds, dry mustard and water in a small bowl. Cover and let stand at least 4 hours or overnight.
Combine vinegar, onion, brown sugar, garlic, salt, tarragon and cinnamon in a small saucepan. Bring to a boil over high heat; reduce to medium. Boil, uncovered for about 7 to 10 minutes until the mix is reduced by half. Pour vinegar mix through a fine sieve into a food processor bowl. Rinse saucepan and set aside. Add mustard mix to the vinegar mix; process in food processor about 1 minute or until mustard seeds are chopped but not pureed. Pour into rinsed saucepan. Cook over low heat until mustard is thick, stirring constantly. Store in airtight container in the fridge for up to one year.

Apfelschmieren

APPLE BUTTER

Ingredients

8 large Granny Smith apples

1 1/2 cups apple cider

3 strips lemon peel

3 tbsp fresh lemon juice

1 1/2 cups sugar

1/2 tsp cinnamon

Directions

Peel and core the apples. Slice thinly and put into a large bowl. In a large 5-quart Dutch oven, add the apples, cider, lemon peel, and lemon juice to boiling over high heat. Reduce to low and simmer uncovered for another 20 minutes until apples are very soft. Stir occasionally. Add the sugar and cinnamon to the pot. Cook partially covered for 1 hour until apple butter is thick and has become darker. Stir occasionally. Spoon apple butter into jars and store in refrigerator.

Bretzen

Pretzels

Ingredients

1 teaspoon instant yeast
1 tablespoon malt powder or brown sugar
2-3 cups all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk

Directions

Combine all of the ingredients in a bowl and mix together until it forms a ball. I start with 2 cups of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it'll form a nice ball. Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny. Return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour. Before shaping, start preheating the oven to 425 degrees. Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily. Place a rope of dough on the work surface in front of you. Take each end in a hand, loop the dough away from you, and bring the ends back toward your stomach, crossing them about an inch above the rope. Refrigerate several hours or overnight, covered. Bring a pot of water with a few tbsp of baking soda to a boil. Dunk each of the pretzels into the boiling water for 30 seconds, then place them onto a baking sheet and sprinkle with coarse salt or other toppings. Place pretzels on a baking sheet, brush them gently with an egg that has been whisked, then sprinkle with coarse salt or other toppings.

Place the baking sheets into the oven. Remove from the oven and eat immediately.

SALAT

salad

HASELNUSSENBOHNENSALAT MIT WESTFÄLISCHER SCHINKEN & FIGUREN

WARM HAZELNUT BEAN SALAD AND PROSCIUTTO-WRAPPED FIGS

Marinade Ingredients

2 cups port wine
1 cinnamon stick
12 figs, cut in half lengthwise
12 thin slices German Black Forest ham or German prosciutto

Directions

Heat port and cinnamon in a saucepan, reduce liquid to half, and pour over fig halves. Let figs macerate while liquid cools. Drain figs halves, reserving liquid, and wrap in ham. Set aside and make salad.

Marinated Bean Salad & Hazelnuts

Ingredients

1/4 cup hazelnut oil
2 tablespoons red wine vinegar
1 tablespoon port reduction
1 teaspoon German imported honey
1 teaspoon Bavarian Mustard
Salt and pepper to taste
1/2 pound cooked green and yellow wax beans
1 head frisee, trimmed and chopped
1 cup toasted, chopped hazelnuts
Chives to garnish

Directions

Whisk together oil, vinegar, port reduction, honey, Bavarian mustard and salt and pepper. Toss with beans, hazelnuts and frisee. To serve, place some salad in middle of each plate and top with 1-2 ham-wrapped figs.

SUPPE

soup

KÜRBISSUPPE MIT WURST

BUTTERNUT SQUASH SOUP WITH CREAM AND SAUSAGE

Ingredients

1 large butternut squash, about 3 pounds, halved, seeds removed

2 tablespoons vegetable oil

1/2 teaspoon salt

Freshly ground black pepper

1/2 pound sweet Italian sausage, removed from casings

1 large onion, chopped

6 cloves garlic, minced

1 tablespoon chopped fresh sage, plus 12 whole leaves

1 teaspoon chopped fresh marjoram

6 cups light chicken stock or broth

1 teaspoon cider vinegar or lemon juice

1/2 cup heavy cream, or more to taste

2 tablespoons butter

Directions

Preheat the oven to 400 degrees F. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. In a small sauté pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. Serve the soup in bowls, garnished with the crispy sage leaves.

HAUPTGERICHT

main dishes

Halbes Hanchen

ROASTED CHICKEN

First wash, drain and pat dry two chickens and rub them on the inside with salt and freshly ground pepper.

Take 2 bunches of parsley, washed and drained, and stuff a bunch into each chicken.

Pre-heat the oven to 250 degrees C. Place the chickens on a wire rack in a roasting tin. Fill the tin with hot meat broth and add 2 carrots, 1 parsnip, and 1 sprig of lovage.

Baste the chickens frequently while they are roasting (should take about an hour, depending on the size of the chickens). Towards the end of the roasting time, brush the chickens with ice-cold salt water to make the skin all crispy.





SPÄTZLE

German Pasta

Ingredients

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup milk

3 tablespoons unsalted butter

2 tablespoons minced fresh chives

Directions

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

ALT KÜMMEL KARTOFFELSALAT

TRADITIONAL CARAWAY POTATO SALAD

Dressing Ingredients

1/2 cup olive oil

1/3 cup alt beer

3 oz. light cream cheese

1 teaspoon caraway seeds

1/2 teaspoon celery seeds

1 teaspoon brown mustard seeds

1 teaspoon kosher salt

1/4 teaspoon hot red pepper flakes

2 tablespoons minced parsley

Directions

Blend all ingredients in a blender, and place in refrigerator to chill.

Salad Ingredients

1-3/4 to 2 lbs. small red potatoes

1 cup chopped celery (2 stalks)

1/2 cup cucumber, peeled, seeded and diced

3 scallions, minced (include some green leaves)

1/3 cup chopped kosher dill pickles

6-8 radishes, sliced

Salt and pepper to taste

Directions

Boil the potatoes in 1 quart water until tender. Place the remaining raw vegetables in a large bowl and mix well with the dressing. Remove the potatoes from the heat and drain well in a 2-quart colander. When cool enough to handle, cut the potatoes into quarters. Toss the warm potatoes with the dressed vegetables, and let cool to room temperature. Season to taste with salt and black pepper.

SAÜERBRATEN

SLOW-MARINATED POT ROAST

Ingredients

1/2 cup red wine vinegar

1 3/4 cups red wine

2 cups sliced yellow onions

6 parsley stems

6 black peppercorns

3 bay leaves

6 whole cloves

1 1/2-2 lbs beef top round roast

1/2 cup flour

2 teaspoons salt

1 teaspoon fresh ground black pepper

2 tablespoons vegetable oil

3/4 cup chopped seeded tomato

3/4 cup water (approximately)

2 tablespoons cream sherry

1 tablespoon light brown sugar, plus additional to taste

1 tablespoon fresh lemon juice (to taste)

parsley sprig (to garnish)

sour cream (optional, to serve)

Directions

In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature. Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.

When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag. Preheat oven to 325 degrees. Combine the flour, salt, and black pepper on a large plate, mixing well. Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan. Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil. Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning. Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.

ROTKOHL

SALAD OF RED CABBAGE, APPLES AND CHERRIES

Ingredients

4 tablespoons unsalted butter

2 tart apples, cut into 1/2-inch pieces

1 medium red onion, finely diced

1 large head of red cabbage, cored and very thinly sliced (12 cups)

Salt and freshly ground pepper

1 cup dry red wine

1/4 cup light brown sugar

1/2 cup dried sour cherries

Pinch of ground cloves

1 small bay leaf

2 tablespoons cider vinegar

1 tablespoon fresh lemon juice

Directions

In a pot, melt the butter. Add the apples and onion and cook over moderate heat, stirring, until softened, about 8 minutes. Add the cabbage, season with salt and pepper and stir until slightly wilted. Add the wine, sugar, cherries, cloves and bay leaf. Cover and cook over low heat, stirring, until the cabbage is tender, about 45 minutes. Add the vinegar and lemon juice and simmer for 10 minutes. Discard the bay leaf, season with salt and pepper and serve.

NACHTISCH

dessert

BAYERISCHESAHN MIT BEEREN

BAVARIAN CREAM WITH BERRIES AND COULIS

Bavarian Cream

Ingredients

2 tbsp unflavored gelatin

1/2 cup cold water

4 egg yolks

1/2 cup white sugar

1 pinch salt

2 cups milk

1 tsp vanilla extract

2 cups heavy cream

Directions:

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth. In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool. When the mixture has cooled almost room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.

Coulis

Cook 12 ounces of fresh or frozen berries in a saucepan over medium heat with 1/2 cup sugar and juice of one fresh lemon. When fruit has softened and blended with sugar and juice, remove from heat and blend in blender jar until smooth. Pass through a strainer. Refrigerate until ready to use.

Sugared Berries

Wash fruit. Gently blot dry with paper towels or let air-dry on paper towels. Beat egg white in a small bowl with form until foamy. Brush egg white onto each piece of fruit with paintbrush or pastry brush, coating all sides of fruit thinly and evenly. Place fruit on waxed paper that has been covered with granulated sugar. Sprinkle a light even coating of sugar over fruit with teaspoon. Let sugared fruit stand at room temperature until coating is dry.

Schwarzwälder Kirschtorte

BLACK FOREST CAKE

Ingredients

13 tablespoons butter, plus more for pan

1 cup plus 2 tablespoons sugar, plus more for pan

6 1/2 ounces bittersweet chocolate

4 large eggs, 3 separated, 1 whole

3 large egg whites

Pinch of salt

3/4 pound fresh Bing cherries

7 tablespoons kirsch, or to taste

1 cup heavy cream

Directions

Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.

Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.

Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.

Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.

Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.

Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.

In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.

Lebkuchen

Heart-shaped gingerbread (adapted here as sugar cookies)

Ingredients

2 1/4 c sifted flour

1/2 tsp salt

1/2 tsp grated lemon rind

1 c. sugar

2 eggs beaten

2 tsp baking powder

1/2 tsp nutmeg

1/2 c butter

1 TBSP vanilla

Directions

Sift flour and add baking powder, salt and nutmeg. Add lemon rind to butter stir until creamy. Add eggs and vanilla. Add flour gradually. Chill for 2 hours and bake at 350-375 degrees for 7-8 minutes. Do not over refrigerate.

Frosting:

Ingredients

4 c powdered sugar

1/2 cup soft butter (more if needed)

1-4 TBSP heavy cream

Directions

Cream butter, then mix in sugar. Add cream to achieve the desired consistency.