October 25, 2014

 

Appetizers

 

Baked Kale Chips

 

 

 

1 bunch

Kale

1 tsp.

Seasoned salt

1 Tbsp.

Olive oil

 

 

 

 

Cut leaves off the thick stems, break into bite sized pieces, wash and dry well.  Drizzle kale with olive oil and sprinkle with seasoned salt.  Bake 350 for 10-15 minutes until edges are brown, not burnt.

 

   

Baby Hot Browns

16

Pumpernickel or rye party bread slices

¼ tsp.

Cayenne pepper

2 Tbsp.

Butter

1 pound

Shaved turkey

2 Tbsp.

Flour

½ cup

Freshly grated parmesan cheese

½ cup

Shredded sharp cheddar cheese

6

Bacon slices, cooked and crumbled

1 ½ cups

Milk

 

Salt to taste

Arrange bread slices on lightly greased baking sheet and bake at 500° for 3-4 minutes.  Set aside.  Melt butter in saucepan over low heat, add flour and whisk until smooth.  Add cheddar cheese whisking until cheese melts.  Gradually whisk in milk cooking over medium heat, whisking constantly until mixture is thickened and bubbly.  Stir in salt and red pepper.  If desired, chill until ready to bake. 

Assemble: Top bread evenly with turkey, top each with about 1 ½ Tbsp. cheese sauce, sprinkle evenly with parmesan cheese and bacon.  Bake at 500° for 7 minutes or until parmesan melted.

 

Spinach Brownies

10 oz. pkg

Fresh spinach, rinsed and chopped

1 cup

Milk

1 cup

Flour

½ cup

Butter, melted

1 tsp.

Salt

1

Onion, chopped

1 tsp.

Baking powder

8 oz.

Shredded mozzarella cheese

2

Eggs, beaten

 

 

Preheat oven to 375°.  Lightly grease a 9x13 pan.  Place spinach in saucepan, cover with water, bring to a boil, and then simmer about 3 minutes until it is limp.  Drain and set aside.  In large bowl mix flour, salt and baking powder, mix in milk, eggs and butter.  Mix in spinach, onion and mozzarella.  Bake for 30-35 minutes, until toothpick inserted comes out clean.  Cool before serving.

 

 

Salad/Soup

 

Roasted Root Vegetable and Romaine Salad

 

 

  Main Course

 

Braised Short Ribs

 

 

 

Grilled Portabella Mushroom Risotto

 

 

 

Wine

 

Domaine De L’Obrieu

CÔTES DU RHÔNE VILLAGES

Cuvée les Antonins

Red Wine

 

This Estate Bottled wine is produce exclusively from the vineyards of Domaine de L’Obrieu, located in the Rhone Valley.  Hand harvested, vinified and bottled, this is a true boutique estate, producing a rich wine that can be enjoyed with all meats, cheeses or alone.

 

 

Dessert