January 13, 2007

Appetizers

Layered Oriental Appetizer

Sally Klevgard

Topping

3/4 c. cubed cooked chicken 1 Tbsp. fresh parsley, chopped
1/2 c. shredded carrots 1 clove garlic, minced
1/2 c. chopped unsalted cashews 2 Tbsp. soy sauce
3 Tbsp. sliced green onions 1/4 tsp. ginger

Sauce

1/4 c. packed brown sugar 2 Tbsp. vinegar
2 tsp. cornstarch 1 Tbsp. Worcestershire sauce
1 c. water 3 drops hot pepper sauce
1/4 c. ketchup  

Base

2 - 8oz. pkg. cream cheese, soft   1 Tbsp. milk           

Topping: Combine ingredients; refrigerate several hrs. or overnight.

Sauce: Combine brown sugar and cornstarch; mix well. Gradually stir in remaining ingredients and cook until it thickens ~ 5 min.; cool.

Base: Spread cream cheese over bottom of 10" round serving dish. Spoon topping evenly over cream cheese. Drizzle with 1/2 c. sauce. Serve with crackers. Cover remaining sauce; refrigerate.

 

Bacon Appetizer Crescents

Prep: 30 min.;  Total: 45 min.

     

1 pkg. {8 oz.1 Philadelphia Cream Cheese, softened 2 Tbsp. chopped fresh parsley 
8 slices Oscar Mayer Bacon, crisply cooked, crumbled 1 Tbsp. milk
1/3 cup Kraft 100% Grated Parmesan Cheese 2 cans {8 oz. each) refrigerated crescent dinner rolls
1/4 cup finely chopped onion  

PREHEAT oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.

SEPARATE each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tbsp. of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.

BAKE 12 to 15 min. or until golden brown.  Serve warm. Makes 8 doz. or 24 servings, 4 crescents each.

JAZZ IT UP:  Sprinkle lightly with poppy seeds before baking.

                             

Endive Stuffed with Goat Cheese and Walnuts

The sweetness of the honeyed walnuts and oranges complements endive's natural bitterness, while the cheese contrasts with crunchy greens and nuts.

1/3 cup coarsely chopped walnuts 16 Belgian endive leaves (about 2 heads)
2 Tablespoons honey, divided 16 small orange sections (about 2 navel oranges)
Cooking spray 1/3 cup (1-1/2 ounces) crumbled goat cheese or blue cheese
1/4 cup balsamic vinegar 1 Tablespoon minced fresh chives
3 Tablespoons orange juice 1/4 teaspoon cracked black pepper

Preheat oven to 350°. Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray.  Bake at 350° for 10 minutes; stir after 5 minutes.  Combine 1 tablespoon honey, balsamic vinegar, and orange juice in a small saucepan. Bring to a boil over high heat; cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section.  Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate.  Drizzle vinegar mixture evenly over leaves; sprinkle evenly with chives and black pepper.

 

Calories 92 (44% from fat); Fat 4.5g (sat 1.1g, mono 0.7g, poly 2.4g); Protein 2.5g; 

Carb 11.9g; Fiber 2g; Chol 3mg; Iron 0.6mg; Sodium 29mg; Calc 43mg

 

Salad/Soup

Lobster Corn Chowder

Serves 6

 

For the Soup:

For the garnish:

3 TBS unsalted butter

2 TBS unsalted butter

4 cups leeks; white parts only; finely chopped

¾ pound chanterelles, trimmed and cleaned

3 cups potatoes, peeled and diced

1 cup leeks, white parts only, thinly sliced

2 cups onions, diced

1 cup potatoes, peeled, diced and lightly blanched

Kosher salt

Kosher salt

4 ½ cups fresh or frozen corn kernels

1 pound cooked lobster meat, cut into chunks

2 cups heavy whipping cream

½ cup white lobster or chicken stock

5 cups white lobster or chicken stock

Freshly ground pepper

4 sprigs each tarragon and thyme, tied into a bundle

2 TBS fresh chive, finely chopped

Freshly ground pepper

 

 

To make the soup:  Melt the butter in a heavy bottomed saucepan.   Add the leeks, potatoes, onions and a large pinch salt.   Cook, stirring occasionally, over low heat for 10 minutes.   Add the corn kernels, and cook 1 to 2 minutes.   Add the cream, and bring to a boil.  Reduce heat to medium, and simmer.   Add the stock and herbs.   Season, and cook until the potatoes are very tender, about 20 minutes.   Transfer to a blender in batches, pureeing until smooth.   Season and return to a clean pot.   Cover, and let stand until ready to serve.

To make the garnish:  Melt the butter over medium heat in a large sauté pan.   Add the chanterelles and sauté for 2 minutes.   Add the leeks, and a pinch of salt.   Cook until the leeks are soft, 2 to 3 minutes.   Add the potatoes and lobster meat.  Season and add the stock (the steam from the stock will heat the lobster through more gently and evenly than simply sautéing it).   Add the chive, and remove from heat.

Bring soup back to a boil.  Divide the garnish evenly among warmed soup plates, and pour or ladle the soup into the bowls tableside.

 

Main Course

Twice the Rice Casserole

from Mary Pieschel

1989 - The New Basic Cookbook

Julie Rosso & Sheila Lukins

6 to 8 portions

 

1 c. wild rice 2 Tbsp. grated orange rind
1 c. brown rice 1/4 c. olive oil
1 c. dried currents or cranberries 2 Tbsp. fresh orange juice
1/2 c. pine nuts, toasted salt & pepper to taste
1/4 c. chopped Italian flat-leaf parsley  Freshly ground parmesan cheese 

Preheat oven to 350º and toast the pine nuts for 3 to 5 minutes.  Bring 3 cups of water to a boil in medium saucepan.  Add the wild rice, stir & reduce the heat.  Cover the pan and simmer the rice for 35 min. or until tender.  Wild rice can vary in its cooking time.  Drain the rice and transfer to a large bowl.

Bring 2 c. water to a boil in heavy saucepan.  Add the brown rice, stir and reduce the heat.  Cover the pan and simmer the rice for 20 min.  Water will be totally absorbed and rice should be tender.  Transfer the brown rice to the bowl with the wild rice.  Add the remaining ingredients (except the parmesan cheese) to the rice and toss to combine.

Transfer the rice mixture to casserole.  Cover tightly with aluminum foil and bake until the rice is soft but not mushy, and casserole is heated throughout, about 20 to 30 minutes.  Sprinkle with parmesan cheese and serve.

 

LEMON GREEN BEANS

YIELD: 4 TO 6 SERVINGS

1 large bunch fresh string green beans 1 teaspoon kosher salt, or to taste
1 tablespoon extra-virgin olive oil Freshly ground pepper to taste
juice of 1/2 lemon  

Trim and rinse the beans.  Place a vegetable steamer in a large saucepan.  Add 1 inch of water.  Cover and bring to a boil.  Uncover and add the beans.  Steam, covered, until the beans are tender-crisp (about 3 to 5 minutes).  Place in a serving bowl. Drizzle with the olive oil and lemon juice. Sprinkle with the kosher salt and pepper.  Toss to coat the beans.

 

Pork À La Cherries Jubilee

makes 12 servings

For a dramatic tableside presentation, flame brandy in a chafing dish and pour over cherry-glazed loin.

1 (4 to 6-pound) rolled pork loin roast  - dash ground cloves
2 (l2-ounce) jars cherry preserves 2 Tablespoons cornstarch
2 Tablespoons red wine vinegar 2 Tablespoons water
1/8 teaspoon cinnamon 1/4 cup toasted slivered almonds 
1/8 teaspoon nutmeg 1/4 cup brandy

 

Place roast, fat side up, on rack in shallow roasting pan.  Do not add water; do not baste; do not cover.  Roast in a 325º oven until meat thermometer registers 170º, 30 to 40 minutes per pound.  Baste with Cherry Glaze during last 1/2 hour of roasting.

To make Cherry Glaze: Combine cherry preserves, vinegar and spices; heat to boiling.  Dissolve cornstarch in water; stir into cherry mixture.  Cook until clear and slightly thickened, about 1 minute, stirring constantly.  Stir in almonds. 

To serve: Heat brandy until vapors rise; ignite and pour over roast.  Serve immediately.  Pass remaining glaze with meat.

 

Wine

Macon-Villages

(White Wine)

Appellation Macon-Villages Controlee

Arthur Barolet & Fils

Mis en Bouteille par

2003 - France

 

Dessert

Home-made Vanilla Ice-Cream

with marinated orange segments sauce