February 18, 2012

Appetizers

Phyllo filled with Brei and Jalapeño Jam

Bake “Mini Phyllo Shells” on a cookie sheet.

Add Brei cheese and top with Jalapeño Jam.

Portobello Mushrooms Stuffed with Spinach and Goat Cheese

Marinated Mushrooms:

¼ cup	Olive oil	4	Large fresh thyme sprigs
1/8 cup	Balsamic Vinegar	To taste	Salt
1/16 cup	Soy sauce (½ as much soy sauce as balsamic vinegar – but adjust to taste)	To taste	Pepper
2	Garlic cloves, pressed	6	Large Portobello mushrooms (we used 18 medium sized mushrooms)
¼ cup	Marsala or Dry Sherry (optional)

Mix all ingredients for marinade. Cut stems from mushrooms and either place in processer or chop finely. Arrange mushrooms, gill side up in a baking dish. Pour marinade over mushrooms and marinate for 30-45 minutes, turning to coat occasionally.

Filling:

One 10 oz. pkg.	Frozen spinach or fresh spinach  (we used fresh and cooked it with the mushrooms)	3	Garlic cloves, pressed
1 lb.	Button mushrooms (we used Baby Bella Mushrooms)	¼ cup + 6 Tbsp.	Finely grated Parmesan cheese
2 Tbsp.	Olive oil	¼ cup	Unseasoned dry breadcrumbs
1 cup	Chopped sweet onion	One 5 oz. pkg.	Soft fresh goat cheese, crumbled (we used 4 oz.)

Cook spinach according to package directions.  Drain; cool, squeeze out excess water

-  OR -

Cook spinach with chopped mushrooms, onion and garlic in the oil. 

Cook until almost all liquid evaporates, stirring often.  Cool the mixture to room temperature.  Add 1/4 cup Parmesan and breadcrumbs to the mushroom mixture; toss to distribute evenly.  Add goat cheese and toss gently to distribute evenly.  Season filling to taste with salt and pepper.  The mixture can be made a couple hours ahead.

Baking

Preheat oven to 400 degrees.  Transfer marinated mushrooms to rimmed baking sheet, gill side down.  Roast about 8 minutes.  Turn mushrooms over.  Divide filling among mushrooms.  Sprinkle remaining 6 tablespoons Parmesan cheese over top of mushrooms and bake until heated through and cheese begins to brown, 10-15 minutes.

Salad/Soup

Brussels Sprouts with Walnuts and Arugula

Walnut oils vary greatly in quality and in composition. The best oils are pressed from crushed and lightly toasted nuts. Lesser oils are made of walnut oil mixed with a mild, flavorless oil. Walnut oil has a rather short shelf life, only 6 to 8 months. After that time, even when stored properly in a cool, dark place, it begins to turn rancid. To forestall spoilage, always check the date of the pressing on the label when shopping for walnut oil to make sure it’s fairly fresh, and store the oil in the refrigerator.

1 lb.	Brussels sprouts, trimmed	1 ½ Tbsp.	Walnut oil
2 cups	Apple juice	1 Tbsp.	Cider vinegar
1 cup	Water	1 cup	Young, tender arugula (rocket) leaves (1 oz. / 30 g)
1 ¼ tsp. / ½ tsp.	Salt / freshly ground Pepper	½ cup	Chopped walnuts, toasted (2 oz. / 60 g.)

In a saucepan, combine the Brussels sprouts, apple juice, water, and 1 teaspoon salt. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook just until the sprouts are tender yet firm when pierced at the base, about 15 minutes. Drain well.

As soon as the Brussels sprouts can be handled, cut them lengthwise into thin slices. Put the slices in a bowl and add the walnut oil, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper and gently mix them together.

Divide the arugula among individual plates. Spoon the Brussels sprouts and their dressing over the arugula and garnish with the walnuts. Serve while still warm.

Serving Tip: Instead of serving this salad on individual plates as a first course, try spooning it alongside roasted turkey, chicken, or pork as a warm side dish.

MAKES 4 SERVINGS

Main Course

Chicken Mornay

We all adore do-ahead for company and this is a dinner party delight that bakes while you pass the hors d’oeuvres.

9	Boneless chicken breast halves	3/8 tsp.	Nutmeg
3 cups	Chicken broth	3/8 tsp.	Dried thyme, crumbled
3 lbs.	Broccoli	3/8 tsp.	Salt
9 Tbsp.	Butter or margarine	3/8 tsp.	White pepper
9 Tbsp.	Flour	9	Slices Prosciutto or cooked ham (1/8-inch thick)
2 ¼ cups	Half and half	½ cup	Freshly grated Parmesan cheese
½ cup	Shredded Swiss cheese	3 to 4 ½ Tbsp.	Buttered bread crumbs
3 Tbsp.	Freshly grated Parmesan cheese		Snipped parsley or toasted sliced almonds

Simmer chicken in broth, covered, over medium heat 15 minutes. Cool, remove skin; refrigerate chicken. Reserve 1 ¾ cups broth. Trim broccoli, discarding leaves. Cut florets into 1 ½ to 2-inch portions. Cut stems into 1 to 1 ½-inch portions. Steam broccoli until crisp-tender - stems 3 to 4 minutes, florets about 2 minutes. Drain; plunge into ice water. Drain; dry on paper towels. Melt butter in 2-quart saucepan; blend in flour. Gradually stir in reserved chicken broth and half and half. Bring to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir in Swiss and 2 tablespoons Parmesan cheese, nutmeg, thyme, salt and pepper. Butter 9x13 inch baking pan; arrange broccoli stems in center of pan and group broccoli florets at ends of pan. Wrap a piece of ham around each chicken breast; arrange in center of pan. Drizzle about ½ cup sauce over broccoli florets; spoon remaining sauce over chicken breasts. Sprinkle with remaining Parmesan cheese and crumbs. Bake, uncovered, in a 350° oven until heated through, 40 to 45 minutes. Sprinkle with parsley.

6 to 9 servings

Tip: Can be prepared ahead. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a 350° oven about 60 minutes.

Side Dish: Rice – ½ white rice and ½ wild rice, mixed together.

Wine

CHARDONNAY

2008

Piattelli Vinyards

Mendoza, Argentina

The Piattelli family brought to Mendoza, Argentina, then art of winemaking from their native Tuscany. Their tradition and passion continue to be the strong legacy behind this prestigious wine. The outstanding characteristics of Tupungato (elev. 3,937 feet) are present in this remarkable wine.

WHITE WINE, PRODUCT OF ARGENTINA

Dessert

Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche

Bon Appétit | February 2010 Yield: Makes 8 servings

by Rochelle Palermo

Ganache:

1 ¼ cups + ½ cup (or more)	Ruby Port	4 oz.	High-quality milk chocolate (such as Lindt, Perugina, or Vlrhona), chopped
½ cup	Heavy whipping cream	1 Tbsp.	Sugar
2 Tbsp. ( ¼ stick)	Unsalted butter

Boil 1 ¼ cups Port in heavy medium saucepan until reduced to ¼ cup, about 9 minutes.

Meanwhile, simmer cream and butter in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Stir 2 tablespoons Port reduction into chocolate mixture. Add ½ cup Port and 1 tablespoon sugar to Port reduction. Boil until syrup coats spoon thickly, 6 to 7 minutes.

Mousse:

2	Large eggs, separated	1 Tbsp.	Sugar
2 Tbsp.	Water	6 oz.	High-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
10 Tbsp.	Chilled heavy whipping cream, divided

Whisk yolks, 2 tablespoons water, 2 tablespoons cream, and sugar in heavy medium saucepan. Stir over medium-low heat until custard thickens enough to coat spoon, about 5 minutes (do not boil). Remove from heat. Add chocolate; stir until smooth. Transfer chocolate mixture to medium bowl. Using electric mixer, beat egg whites in another medium bowl until soft peaks form. Fold whites into chocolate mixture in 2 additions. Beat 8 tablespoons cream in another medium bowl until peaks form. Fold cream into chocolate mixture. Cover; chill at least 6 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Whipped crème fraîche:

1/3 cup

Chilled heavy whipping cream

1/3 cup

Chilled crème fraîche*

* Available at most supermarkets and at specialty foods stores.

Using electric mixer, beat cream in medium bowl until soft peaks form. Fold in crème fraîche.

Rewarm ganache in microwave in 10-second intervals until warm. Rewarm Port syrup, thinning with Port by 1/2 teaspoonfuls if too thick.

Preparation

Bring small saucepan of water almost to boil. Spoon 2 tablespoons warm ganache onto center of each of 8 plates. Dip large tablespoon into hot water; shake off excess. Starting at 1 edge of mousse, pull tablespoon in horizontal position across surface of mousse, forming oval-shaped scoop. Place mousse in center of ganache. Repeat procedure for each serving, dipping spoon into hot water and shaking off excess between scoops. Using slightly smaller spoon, repeat procedure to scoop whipped crème fraîche. Place 1 scoop of whipped crème fraîche alongside mousse on each plate. Drizzle warm Port syrup around ganache on each plate.