July 10, 2011

Appetizers

Fresh Fruit Dip

Kim Soderholm (Pam’s sister-in-law) – Alumni Elk Tip Toppers

1 pkg. (8 oz.)	Cream cheese	1 T.	Orange juice
1 jar (7 oz.)	Marshmallow crème	1 tsp.	Orange rind
½ cup	Sour Cream

Combine softened cream cheese, marshmallow crème, and sour cream. Blend until completely smooth. Add orange juice and grated orange rind. Serve with fresh fruit (we used skewered fruit sticks).

Herb-Marinated Mozzarella

We served this first course over slices of crusty bread, but it could also be used over a plateful of beautiful arugula, raddicio, or spinach leaves.

8 Servings

1 lb.	Mozzarella cheese, sliced ¼-inch thick using serrated knife	½ tsp.	Red pepper flakes
3 Tbsp.	Extra-virgin olive oil	1 Tbsp.	Snipped fresh parsley
3 Tbsp.	Vegetable oil	1 Tbsp.	Snipped fresh basil leaves
1 to 2 Tbsp.	Sliced green onion	1 tsp.	Snipped fresh chives
1	Thinly sliced tomato	½ tsp.	Garlic salt, or 1 garlic clove – crushed (we used the garlic clove)

NOTE: Instead of sliced tomatoes, original recipe calls for 1 Tbsp. minced and drained bottle sun-dried tomatoes, plus 1 tsp. of the oil.

In wide shallow serving dish arrange overlapping slices of Mozzarella. In small bowl whisk together remaining ingredients; drizzle over Mozzarella. Marinate, covered, at room temperature 2 hours.

Serve at room temperature, garnished with fresh herbs, if desired.

TIP: Extra virgin olive oil and sun-dried tomatoes are available at specialty food shops and some supermarkets.

Salad/Soup

Tomato-Watermelon Salad with Feta and Toasted Almonds

8 cups (about 6 pounds)	1 ¼-inch chunks seedless watermelon	3 Tbsp.	Chopped assorted fresh herbs (such as dill, basil, and mint)
3 pounds (about 6 cups)	Ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 ¼-inch chunks
1 tsp. (or more)	Fleur de sel or coarse kosher salt	6 cups	Fresh arugula leaves or small watercress sprigs
5 Tbsp.	Extra-virgin olive oil, divided	1 cup (about 5 oz.)	Crumbled feta cheese
1 ½ Tbsp.	Red wine vinegar	½ cup	Sliced almonds, lightly toasted

Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds, and serve.

Main Course

Chipotle Grilled Filet Mignon with Mango Salsa

½ cup	Olive oil	2 Tbsp.	Minced garlic
6 Tbsp.	Canned chipotle chiles in adobo sauce finely minced	½ cup	Fresh cilantro leaves
6 Tbsp.	Lime juice		Pinch of salt
2 Tbsp.	Honey	12	6 oz. filet mignon

Puree all the ingredients until smooth. Marinate filet mignon for 5 hours or overnight.  Grill for 3 to 4 minutes on each side for medium rare. 

Serves 12.

Potato and Tomato Galettes

4 Tbsp.	Extra virgin olive oil (and more for baking sheet)	6	Medium red potatoes (3" diameter and about 3/4# total)-cut crosswise into 1/8" thick rounds
2 tsp.	Fresh thyme leaves (and sprigs for garnish)	2	Medium tomato cut crosswise into 8 slices
1 tsp.	Coarse salt

Brush baking sheet with olive oil.  Stir thyme, oil and salt in bowl, add potatoes and toss to coat.  Arrange potatoes on baking sheet overlapping slices slightly in a spiral to make 4 rounds (5" diameter each). Add tomatoes to remaining oil mixture and turn to coat.  Put 4 tomato slices on top of potatoes.  Bake at 400° until tender and edges start to brown (about 15 to 22 minutes). Garnish with thyme sprigs.  Serves 8.

Mango Salsa

2	Peeled and diced mangos	½	Seeded and minced jalapeno chile pepper
1 ½ cups	Drained black beans	1 – 2 Tbsp.	Minced cilantro leaves (except for Jim) ;-)
¼ cup	Diced red bell pepper	1	Juice from 1 lime
2	Sliced scallions		Salt to taste

Mix above ingredients. Serve on dinner plates placing Filet Mignon on top.

Steamed Green Beans

Put ½-inch salted water in large fry or sauté pan, bring to boil and add beans. Cover and cook about 3 to 5 minutes until tender crisp.  Serve with butter, salt and pepper.

Wine

Bodega

Elena De Mendoza

Malbec – Argentina

2010

Bodega Elena de Mendoza is named after our family matriarch Elena Napoli, whose parents emigrated from Italy to the heart of Argentina’s wine country in the nineteenth century. Our bold, beautiful wines take full advantage of the altitude, eternally sunny skies, and mountain water unique to our home at the foot of the Andes. This Malbec is full of dark, intense flavors and pairs perfectly with grilled steaks.

Dessert

Sherry Trifle

Adapted from a recipe by Lee Hillson

1 pound	Ready-made sponge cake or pound cake	1 tsp.	Vanilla
2 pints	Fresh strawberries, plus 5 more for garnish, destemmed	2 Tbsp.	Granulated sugar
4 Tbsp.	Cream Sherry	2 cups	Milk or light cream
1 6-ounce box	Strawberry gelatin, made according to package directions but not set	2 cups	Whipping cream
3	Egg yolks		Confectioners’ sugar
1 Tbsp.	Cornstarch	4 Tbsp.	Sliced almonds, lightly toasted

Break or cut the cake into 1-inch cubes. Quarter the strawberries. Lightly toss together the cake and strawberries, and place in a large glass bowl. Drizzle the Sherry on top. Pour in the gelatin, and allow to set in the refrigerator.

Whisk the egg yolks and cornstarch together in a saucepan. Add the vanilla, granulated sugar and milk. Mix well, and cook over medium heat. Whisk continuously until the custard thickens, 5 to 7 minutes. Remove from heat, and continue whisking for 1 minute. Let cool, and pour over the gelatin base. Refrigerate for at least 2 hours.

Whip the cream, and add confectioners' sugar to taste. Spread evenly over the top of the trifle. Sprinkle with the almonds, and garnish with the remaining strawberries. The trifle can be kept up to 24 hours in the refrigerator.

Serves 8 to 10.