Gourmet Brunch December Holiday brunch Theme: "Fried Green Tomatoes."

Transcription

1 December Holiday brunch Theme: "Fried Green Tomatoes." Gourmet Brunch 2005 Fried Green Tomatoes Boiled Shrimp Crab Stuffed Mushrooms Pizza Cookies Spiced and Stuffed Pork Peppered Beef Tenderloin Ham and Swiss Breakfast Pie Rolls for Sandwiches Zucchini Bread Cranberry Nut Bread SW Mashed Sweet Potatoes Roasted Garden Vegetables Irish Bread Pudding Carmel Pecan Pie Prestonwood Gourmet Club December 2005 Page 1

2 Fried Green Tomatoes If your family has a large appetite, you may want to double this recipe. 1 large egg, lightly beaten 1/2 cup buttermilk 1/2 cup all-purpose flour, divided 1/2 cup cornmeal 1 teaspoon salt 1/2 teaspoon pepper 3 medium-size green tomatoes, cut into 1/3-inch slices Vegetable oil Salt to taste Combine egg and buttermilk; set aside. Combine 1/4 cup all~purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture. Pour oil to a depth of 1/4 to 1/2 inch in a large cast~iron skillet; heat to 375. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. Yield: Makes 4 to 6 servings Southern living, JULY 2003 (Prepare 40 Fried Slices of Tomatoes) BOILED SHRIMP (for forty) ANDSHRIMP SAUCE (guest choice) Prestonwood Gourmet Club December 2005 Page 2

3 Crab Stuffed Mushrooms 24 whole large fresh mushrooms (about 1 3/4 -inch diameter) 1 7 -ounce can crab meat, drained, flaked and cartilage removed 1 tablespoon snipped parsley 1 teaspoon chopped capers 1/2 teaspoon dry mustard 1/4 cup mayonnaise OR salad dressing Wash and dry mushrooms. With a sharp knife, remove stems from mushrooms. Combine crab meat, parsley, and capers. Stir dry mustard into mayonnaise or salad dressing; toss with crab mixture. Fill EACH mushroom crown with a scant 1 tablespoon crab mixture. Place on lightly greased baking sheet. Bake in 375 degree oven for 8 to 10 minutes or until heated through. Prestonwood Gourmet Club December 2005 Page 3

4 Spiced-and-Stuffed Pork Loin With Cider Sauce MAKES 10 SERVINGS ~ PREP: 30 MIN., COOK: 10 MIN., STAND: 20 MIN., BAKE: 50 MIN. 1 tablespoon butter 1/2 cup finely chopped onion 1/8 teaspoon pepper 1 cup apple cider 1/2 cup peeled and diced Granny Smith apple 1/2 cup chopped dried apricots 1 teaspoon rubbed sage 2 cups cornbread stuffing mix 2 (3-pound) boneless pork loin roasts, trimmed 2 tablespoons olive oil, divided Spice Rub 2 Granny Smith apples, cut into wedges Cider Sauce MELT butter in large nonstick skillet over medium heat. Add onion and pepper, and saute 6 to 8 minutes or until tender. Add cider and next 3 ingredients, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside. BUTTERFLY 1 pork loin by making a horizontal cut (about one-third down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast UNFOLD top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two-thirds portion of pork loin, beginning at top or bottom of inside cut. PLACE pork between 2 sheets of heavy-duty plastic wrap; flatten to ½ inch thickness us ing a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides evenly with half of Spice Rub. Spread half of stuffing mixture on pork, leaving a ½ inch border. Roll up roast, and tie with kitchen string at 2-inch intervals. REPEAT with remaining pork loin, oil, Spice Rub, and stuffing mixture. ARRANGE apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roasts, seam sides down, on apples. BAKE at 450 for 25 minutes. Reduce temperature to 425 ; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155. Remove from oven; let stand 15 minutes or until thermometer reaches 160 before slicing. Discard apples. Serve pork with Cider Sauce. NOTE: For testing purposes only, we used Pepperidge Farm Cornbread Stuffing mix. Prestonwood Gourmet Club December 2005 Page 4

5 Spice Rub: MAKES ABOUT 2 TABLESPOONS PREP: 10 MIN. 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground red pepper 1/2 teaspoon black pepper 1/4 teaspoon ground cloves j COMBINE all ingredients. Cider Sauce: MAKES 2 1/2 CUPS PREP: 10 MIN., COOK: 5 MIN. 1 (14-ounce) can chicken broth 1 cup apple cider 3 teaspoons cornstarch 1/8 teaspoon pepper 1 tablespoon butter WHISK together first 4 ingredients in a saucepan until smooth. Bring to a boil over medium-high heat; boil, whisking constantly, I minute. Whisk in butter. Serve immediately. KRISTEN OHLENFORST DALLAS,TEXAS Prestonwood Gourmet Club December 2005 Page 5

6 Peppered Beef Tenderloin With Portobello- Marsala Sauce MAKES 6 TO 8 SERVINGS PREP: 5 MIN., STAND: 40 MIN., BROIL: 15 MIN., BAKE: 35 MIN. Ask your butcher to trim the tenderloin, or do it yourself. Use a sharp, thin knife to cut away the top layer of fat and the thin (about 2-inch- wide) membrane called silver skin; 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt 1 teaspoon lemon pepper 1/4 teaspoon granulated garlic 1/4 teaspoon dried thyme 1 (4-pound) beef tenderloin, trimmed Portobello-Marsala Sauce Garnishes: fresh thyme sprigs, roasted garlic bulbs COMBINE first 5 ingredients; pat mixture evenly over beef. Cover and stand at room temperature 30 minutes. BROIL 6 inches from heat 15 minutes on a lightly greased rack in a roasting pan; reduce oven temperature to 375 and bake 30 to 35 minutes or until; a meat thermometer inserted into thickest portion registers l40 or to desired degree of doneness, Remove from oven; let stand 10 minutes before slicing. Serve with Portobello Marsala Sauce, Garnish, if desired. Portobello - Marsala Sauce: MAKES 1 1/2 CUPS PREP: 5 MIN., COOK: 35 MIN. Marsala is an Italian wine with a smoky, slightly sweet flavor. This sauce can be made the day before. 3 tablespoons cold butter, divided 1 (a-ounce) package sliced baby portobello mushrooms' 3 garlic cloves, minced 2 large shallots, diced 2 cups Marsala wine 1 cup chicken broth MELT 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and saute 10 minutes or until mushrooms are browned and liquid is evaporated. ADD 1 tablespoon butter, garlic, and shallots to skillet; saute 5 minutes. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, cook 20 minutes or until reduced by two-thirds, remove from heat, and stir in remaining 1 tablespoon butter. Prestonwood Gourmet Club December 2005 Page 6

7 Savory Ham and Swiss Breakfast Pie Makes 8 Servings - Prep: 20 Min. Cook 15 Min. Stand 20 Min. Bake 55 Min. 1 2/3 cups water 1 cup whipping cream 2 garlic cloves, pressed 2 tablespoons butter 1 teaspoon salt 2/3 cup uncooked quick-cooking grits 1 ¼ cups (5 ounces) shredded Swiss cheese, divided 8 large eggs divided ½ pound cooked ham, diced 4 green onions, chopped ½ cup milk Garnish: chives BRING first 6 ingredients to a boil in a medium saucepan: gradually whisk iin grits. Cover, reduce heat, and simmer, whisking occasionally, 5 to 7 minutes. Add ½ cup cheese, stirring until cheese melts. Remove from heat, and let stand 10 minutes. Lightly beat 2 eggs, and stir into grits mixture: pour into a lightly greased 10-inch-deep pie plate. BAKE at 350 for 20 minutes: remove from oven. Increase oven temperature to 400. SAUTE ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining ¾ cup cheese evenly over egg mixture. Bake at 400 for 35 minutes. Let stand 10 minutes, and cut into wedges. Garnish, if desired. Prestonwood Gourmet Club December 2005 Page 7

8 Zucchini Bread 2 cups coarsely shredded zucchini 3 cups all-purpose flour 1 3/4 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon baking powder 3/4 cup applesauce 1/2 cup egg substitute 1/3 cup vegetable oil 1 tablespoon vanilla extract Vegetable cooking spray Preheat oven to 350, Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside. Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack. Yield: 2 loaves, 28 servings (serving size: 1 slice) Prestonwood Gourmet Club December 2005 Page 8

9 Cranberry Nut Bread 1 cup fresh or frozen cranberries, coarsely chopped ½ cup chopped nuts 1 tablespoon grated orange peel (be careful to avoid the bitter white pith) 2 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 2 tablespoons shortening ¾ cup orange juice 1 egg, well beaten Preheat oven to 350 degrees. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel; set aside. In a bowl, mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on a rack 15 minutes. Remove from pan; cool completely. Makes one loaf. Wrap and store overnight. Prestonwood Gourmet Club December 2005 Page 9

10 Southwest Mashed Sweet Potatoes MAKES 8 TO 10 SERVINGS. PREP: 10 MIN. COOK 10 MIN. 5 to 6 medium size sweet potatoes (about 3 1/2 pounds) 1 cup sour cream 1/2 cup butter, softened 1 (4-ounce) can chopped green chiles 3/4 teaspoon salt 1/4 teaspoon pepper Garnish: fresh jalapeno slices PEEL potatoes; cut into 1 inch pieces. BRING potatoes and cold water to cover to a boil in a large saucepan, and boil 12 minutes or until tender. DRAIN and return potatoes to pan. Add sour cream and next 4 ingredients. Mash with a potato masher or fork until smooth. Garnish, if desired. Serve warm. Roasted Garden Vegetables 2 yellow bell peppers, cut into chunks 2 red bell peppers, cut into chunks 2 green bell peppers, cut into chunks 3 zucchini, sliced lengthwise 2 bunches of green onions, trimmed 2 Japanese eggplants, sliced 24 spears of asparagus, whole, trimmed 1 pound baby new potatoes, sliced thin 8 oz mushrooms, halved 1 bunch fresh rosemary, chopped 12 cloves of garlic, chopped ¼ cup extra virgin olive oil Salt and pepper to taste Preheat oven to 500 degrees. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp-tender. Serves 8 Prestonwood Gourmet Club December 2005 Page 10

11 Irish Bread Pudding with Carmel Whisky sauce Ingredients ¼ cup light butter, melted 1 (10 ounce) French bread baguette, cut into 1-inch thick slices ½ cup raisins ¼ cup Irish whisky 1 ¾ cups 1 % low fat milk 1 cup sugar 1 tablespoon vanilla extract 1 (12 ounce) can evaporated fat-free milk 2 large eggs, lightly beaten Cooking spray 1 tablespoon sugar 1 teaspoon ground cinnamon Carmel Whisky Sauce Preheat oven to 350 Brush melted butter on one side of French bread slices; place bread, buttered sides up, on a cooking sheet. Bake at 350 for 10 minutes or until lightly toasted. Cut bread into ½ inch cubes; set aside. While bread is toasting, combine raisins and whisky in a small bowl; cover and let stand 10 minutes or until soft (do not drain0. Combine 1% milk and next four ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand for 15 minutes. Spoon bread mixture into a 13 x 9 inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon, and sprinkle over pudding. Bake at 350 for 35 minutes or until the pudding is set. Serve warm with the Caramel Whisky Sauce. CARAMEL-WHISKEY SAUCE: 1 ½ Cups sugar 2/3 cup water 1/4 cup light butter 1/4 cup (2 ounces) 1/3-less-fat cream cheese 1/4 cup Irish whiskey 1/4 cup 1% low-fat milk Combine the sugar and water in a small, heavy saucepan over medium high heat; cook until sugar dissolves, stirring constantly. Cook for an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (the mixture will be hot and bubble vigorously). Cool slightly, and stir in the whiskey and milk. (serving size: 2 tablespoons) TRIPLE RECIPE Prestonwood Gourmet Club December 2005 Page 11

12 Caramel-Pecan Pie MAKES 8 SERVING PREP: 20 MIN, BAKE: 38 MIN, COOK: 7 MIN. 1/2 (15-ounce) package refrigerated piecrusts 28 caramels 1/4 cup butter 1/4 cup water 3/4 cup sugar 2 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup coarsely chopped pecans, toasted Chocolate-Dipped Pecans (optional) FIT piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork. BAKE pie crust at 400 for 6 to 8 minutes or until lightly browned; cool on wire rack. COMBINE caramels, butter, and ¼ cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat. STIR together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust. BAKE pie at 400 for 10 minutes. Reduce heat to 350, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Prestonwood Gourmet Club December 2005 Page 12