April 30, 2011

Appetizers

Chile and Olive Pizza Snacks

PREP TIME : 10 MINUTES      START TO FINISH: 30 MINUTES        MAKES: 32 APPETIZERS

1 can (13.8 oz)	Pillsbury® refrigerated classic pizza crust	1/2 cup (about 10 olives)	Coarsley chopped jalapeño-stuffed green olives
1 Tblsp.	Chopped fresh oregano leaves (or 1 tsp. dried oregano leaves)	2 tsp	Olive or vegetable oil
1 cup (4 oz)	Shredded provalone cheese	1  (5 oz - about 2 cups)	Poblano chile, seeded, cut into thin rounds
1/4   (2 oz)	Large red onion, cut into 4 slices (1/4-inch-thick)

Heat oven to 400°F. Spray cookie sheet with cooking spray. On cookie sheet, unroll pizza dough into about 16x9-inch rectangle. Top evenly with oregano, cheese,
onion and olives.

Heat l0-inch nonstick skillet over medium-high heat.  Add oil and chile rounds; cook 3 to 4 minutes, stirring frequently, until edges of chile rounds begin to lightly brown.

Arrange chile rounds evenly over pizza toppings; press down gently. Bake 13 to 17 minutes or until edges of crust are golden brown.

If you can't find or don't like jalapeño-stuffed green olives, use pimiento-stuffed olives. Slice the olives and stir together with 1/4 teaspoon crushed red pepper
flakes in a small bowl.

Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.

If you can't find or don't like jalapeño-stuffed green olives, use pimiento-stuffed olives. Slice the olives and stir together with 1/4 teaspoon crushed red pepper
flakes in a small bowl.

HIGH ALTITUDE (3500-6500 FT):  No change.

PER APPETIZER:  Calories 50;  Total Fat 2g;  Sodium 160 mg;  Dietary Fiber 0g.

EXCHANGES:  1/2 Starch,  1/2 Fat

CARBOHYDRATE CHOICES:  1/2

Sun-Dried Tomato Cheese Balls

Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, they’re just the right size for nibbling.

PREP: 30 min. + chilling

YIELD: About 2 ½ dozen

12 oz.	Cream cheese	1 tsp.	Lemon juice
2 cups (8 oz.)	Shredded sharp cheddar cheese	½ tsp.	Crushed red pepper flakes
¼ cup	Finely chopped oil-packed sun-dried tomatoes	1/8 tsp.	Pepper
1 Tbsp.	Finely chopped onion	1 lb.	Bacon strips, cooked and crumbled
2 tsp.	Worcestershire sauce		Assorted crackers

 In a large bowl, beat the first eight ingredients until blended (everything except the bacon and crackers). Shape into 1 ¼ inch balls.

Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.

Sunny Asparagus Tapenade

 Use fresh asparagus from the farmers market for this healthy spread, which can also be served as a dip. It’s great for parties!

PREP: 30 min.

YIELD: 2 cups

¾ lb.	Fresh asparagus, chopped	2 tsp.	Maple syrup
¾ cup	Packed fresh parsley sprigs	1	Small garlic clove, chopped
1/3 cup	Unsalted sunflower kernels	½ tsp.	Salt
¼ cup	Lemon juice	½ tsp.	Crushed red pepper flakes
¼ cup	Orange juice	1 tsp.	Pepper
1 Tbsp.	Olive oil	Optional	Additional sunflower kernels

Dippers: Assorted fresh vegetables, crackers and/or toasted French bread baguette.

In a large saucepan, bring ½ in. of water to a boil. Add asparagus; cover and cook for 3-5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place in a food processor; add the parsley, sunflower kernels, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes, and pepper. Cover and process until desired consistency.

Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.

Salad/Soup

Lettuce

Simple “Mix up” salad.

Main Course

Fruit-stuffed Pork Roast

1/2 tsp.	Ground cinnamon	1/4 tsp.	Pepper
1/4 tsp.	Ground cloves	1 1/4 c.	Apple cider
15 (about 3 oz.)	Dried apricot halves	1 Tblsp.	Cornstarch
9   (about 3 oz.)	Pitted prunes	1 Tblsp.	Cold water
4-pound	Pork boneless top loin roast (double)	3 oz.	Dried cranberries (added by Pam)

Sprinkle cinnamon and cloves over apricots and prunes; toss to coat.  Stuff fruit lengthwise between the 2 pices of pork roast in ribbon about 2 inches wide (work from both ends of roast).  Alternatively, we cut a hole lengthwise through the pork loin by inserting a long knife and "twisting".  Sprinkle with salt and pepper.

Place pork, fat side, up, on rack in shallow roasting pan.  Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat or fruit mixture.  Roast uncovered in 325° oven until thermometer registers 170°, about 2 1/2 hours.  After 1 1/2 hours, brush occasionally with 1/4 cup of the cider.

Remove pork and rack from pan; keep pork warm.  Note: we skipped this part because there wasn't any juice in the roasting pan - -  Pour remaining cider into roasting pan;  stir to loosen brown particles.  Mix cornstarch and water;  stir into cider mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Serve with pork.

Makes 12 servings.

Honey Carrots

2#	Carrots	1/2 c.	Carrot water
1/4 c.	Honey	4 oz.	Butter
1/2 c.	Brown sugar

Cut carrots al dente.  In a large skillet, mix honey, brown sugar, carrot water and butter until blended.  Drain cooked carrots and add to the sauce.  Over heat, gently stir until sauce sticks to carrots.

Twice-Baked Potato Cups with Caramelized Shallots

Yield: Makes 8 servings

These small potato cups (each one is half a russet potato) are a great choice if you're short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes.

4 12-oz		Russet potatoes, scrubbed	1/2 c.	sour cream		3 Tblsp		Butter
1 1/2 c. (about 8 oz)	thinly sliced shallots		1/4 c.	cup whole milk	1 Tblsp		chopped fresh Italian parsley
1 c. (about 4 oz)	coarsely grated Havarti cheese		1/4 tsp.	cayenne pepper			Vegetable Oil

Preparation:

Preheat oven to 400°F. Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.

Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.

Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.

Read More http://www.epicurious.com/recipes/food/views/Twice-Baked-Potato-Cups-with-Caramelized-Shallots-107319#ixzz1LAJEfoL7

Wine

2008 PINOT NOIR

CLOS DU BOIS

North Coast

This silky, smooth, PINOT NOIR has a bright black cherry hue.  Ripe plum and raspberry aromas are harmonized with hints of spice and vanilla from oak aging.  Pair this elegant wine with roasted duck or veal.

(also went very well with our Pork Loin!)

http://closdubois.com

Dessert

YELLOW CORNMEAL CAKE AND BLUEBERRIES

1 ½ c.	Flour	1 cup	Buttermilk
1/3 c.	Yellow cornmeal	2	Large eggs
¾ c.	Sugar	1 T.	Finely grated lemon peel
3 ½ tsp.	Baking powder	¾ tsp.	Vanilla
½ tsp.	Salt	1 stick	Unsalted butter, melted and cooled

Mix together all dry ingredients in a bowl.  Mix all liquid ingred, eggs and lemon and add to dry ingredients.  Use rubber spatula to fold into the flour mix until just blended, do not stir.  Bake in 9" round cake pan that is greased, and put parchment paper on bottom also.  Bake 350 x 30" until toothpick clean. Immediately pour glaze over top: 1 1/2 c sifted powdered sugar with 2 T. lemon juice (add a little more to desired consistency). I used a springform pan so I wouldn't have to turn over the cake and turn it over again to top side up.  Crush blueberries for topping.