Prestonwood Gourmet Club

Transcription

1 Prestonwood Gourmet Club December Holiday Gathering Saturday December 12, 2009, 7:00pm Santa s favorite appetizers and desserts and Dirty Santa gift swap Dirty Santa For the Dirty Santa each person who would like to participate should bring a wrapped gift costing around $10. Please bring something that you would like to receive if you opened it. All gifts will be placed under the tree and everyone will pick a number from the hat. Number one will pick a gift from under the tree and open it. Number two will be able to pick either a gift under the tree or take the gift that number one opened. If number two takes number one s gift then number one will choose another gift from the tree and open it. Number three will then have a choice of picking one of the open gifts or taking one from under the tree. The gifting (taking) will continue until all the numbers have been worked through and everyone has a gift. A gift can only be taken 3 times. The third owner of the gift has it for good.

2 Santa s favorite appetizers and desserts Eggnog Hosts choice of wine ~ Havarti Pecan Quesadillas with Raspberry chipotle Festive Crab Cakes Nuts-and-Cream Stuffed Mushrooms Mediterranean Crescent Pinwheels Tex-Mex Appetizer Tart Cheese and Crackers Baked Brie ~ Texas Tumbleweeds 7 Layer Bars

3 Santa s Division of Labor See recipe on whether to prepare a single batch, double, or triple the recipe. Because of the large group sometimes the same recipe is assigned twice. Still double or triple the recipe as directed. Alfano Tex-Mex appetizer tart Begun - Baked Brie Brown - Havarti pecan quesadillas Cooley Eggnog and Wine Goldstein - Texas Tumbleweed Kiser - Festive Crab Cakes Meyer - Havarti pecan quesadillas Monson - 7 Layer Bars Peterson - Cheese and Crackers Smith - Nuts and Cream Stuffed Mushrooms Terrell - Festive Crab Cakes Zagotta - Mediterranean Crescent Pinwheels

4 Eggnog Ingredients: Use dairy case pre-prepared eggnog in the following ratios: 1 gallon regular eggnog 1 gallon low fat eggnog 1 gallon milk, either regular or 2% Mix them all together in punchbowl. If large group or large punchbowl double recipe. Add about three cups of whiskey, brandy or bourbon. Fold light Cool Whip (or regular if you prefer) into the eggnog mixture allowing it to kind of float on top in mounds. Sprinkle with nutmeg.

5 Havarti Pecan Quesadillas with Raspberry Chipotle (triple the recipe, use 12 tortillas to make 6 quesadillas) 4 flour tortillas, 7-1/2 to 8 1 C Havarti Cheese, shredded 6 T pecans, toasted and chopped 1 bottle Raspberry Chipotle (do not use it all) Sprinkle one side of two 8-inch flour tortillas with 1/2 cup Havarti cheese, shredded. Top with 3 Tbsp. toasted and chopped pecans. Top with another tortilla. Coat a nonstick skillet with vegetable cooking spray and cook quesadilla over medium heat for 2 minutes on each side or until the cheese melts, turning once. Remove from heat. Spread surface lightly, 1 t per quesadilla, with Raspberry Chipotle. Cut into 8 wedges. Preparation Note - This recipe should be tripled. Use 12 tortillas to make 6 quesadillas.

6 Festive Crab Cakes Ingredients: 1/3 c. cream cheese, softened ¼ c. crabmeat drained, flaked and cartilage removed 2 Tblsp. Chopped green onions 1 (2.1 oz.) pkg. mini phyllo tart shells 1/3 c. whole berry cranberry sauce Directions: In a small bowl, combine the cream cheese, crab and onion until blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of crab mixture into each shell. Top each with 1 teaspoon cranberry sauce. Bake at 375 degrees for minutes or until heated through. Preparation Note - This recipe should be doubled.

7 Nut and Cream Stuffed Mushrooms Ingredients: 1 pound large white mushrooms 1 cup finely chopped pecans 3 Tblsp chopped fresh parsley ¼ tsp chopped fresh thyme Pinch of salt Dash of pepper ¼ cup softened cream cheese 1 garlic clove, minced to a paste ½ cup heavy cream Directions: Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove stems from mushrooms and chop enough to make 1 cup. Arrange the caps in a shallow baking dish. Mix the chopped stems, pecans, parsley, thyme, salt, pepper, cream cheese and garlic together. Spoon mixture into the mushroom caps. Pour cream over the mushrooms and bake for 20 to 25 minutes, basting with the cream once or twice. Serve warm. Preparation Note - This recipe should be doubled. Prepared before hand, but bake at the Cooley's.

8 Mediterranean Crescent Pinwheels INGREDIENTS 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1/2 lb prosciutto or cooked ham, thinly sliced 1 cup crumbled feta cheese (4 oz) 1/2 teaspoon pepper 1 tablespoon CRISCO 100% Extra Virgin Olive or Pure Vegetable Oil 6 tablespoons chopped fresh basil DIRECTIONS Heat oven to 375 F. Spray cookie sheets with CRISCO Original No-Stick Cooking Spray. Separate or cut dough into 4 rectangles; place on lightly floured surface. If using crescent dough, firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, mix cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm. Recipe makes 20 pinwheels.

9 Preparation Note - This recipe should be doubled. Prepared before hand, but bake at the Cooley's.

10 Tex-Mex Appetizer Tart INGREDIENTS 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz) 1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped 1/2 cup mayonnaise 1 can (4.5 oz) Old El Paso chopped green chiles 1/4 cup chopped fresh cilantro or parsley DIRECTIONS 1. Heat oven to 375 F. Remove crust from pouch; place flat on ungreased cookie sheet. 2. In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute. 3. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

11 Preparation Note - This recipe should be doubled.

12 Assorted Cheeses with crackers (enough for 25) An assortment of cheeses (but, not Brie), crackers, and maybe some grapes. (Reminder: The Baked Brie will have crackers, with apple and pear wedges.)

13 Baked Brie with pear and apple wedges (double) 1/4 cup packed brown sugar 1/4 cup chopped macadamia nuts or pecans 1 tablespoon brandy 1 (14-ounce) round brie Apple wedges, for serving Pear wedges, for serving 2 to 3 tablespoons lemon juice Crackers, for serving In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week. Preheat oven to 500 degrees F. Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side. Preparation Note - This recipe should be doubled.

14 Desserts 7 Layer Bars (double) Makes Approx Stick Margarine melted in pan. 1 Cup Graham Cracker Crumbs 1 Cup Angel Flake Coconut 1 Can Borden s Sweetened Condensed Milk 1/2 Package (about 1 cup) Chocolate Chips 1/2 Package (about 1 cup) Butterscotch Chips 1 Cup Of Your Favorite Chopped Nuts Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 min or until it starts to pull away from the side of the pan. Let cool and then cut into small squares. Very good but also rich. Preparation Note - This recipe should be doubled Texas Tumbleweeds 1 pound Almond Bark 1 12oz pkg peanut butter chips oz can roasted peanuts 1 1/2 cans potato sticks (I buy 9 oz size called PIK-NIK at Tom Thumb) Combine bark and chips in microwave for about 4 minutes or until melted. Stir in the peanuts and potato sticks. Place mounds by teaspoons on wax paper until firm and set. Makes about 4 dozen. Preparation Note - This recipe should be doubled.