Blue Cheese & Date Croquettes

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1 Blue Cheese & Date Croquettes...2 White Bean Salad...3 Lemon, Honey, Herb Cooler...3 Meringue Shells...3 Garlic Shrimp...4 Sausage Simmered In Cider...4 Veggie Frittata Cups...4 Patatas Bravas...5 Chicken Wings with Cumin, Lemon and Garlic...6 Chili Cheese Log Ila, Shirlea & Lory

2 Blue Cheese & Date Croquettes Cover six medium-sized dates with boiling water. Let soak 15 minutes. Drain and mince. In large skillet, melt 1/2 stick butter 5 teaspoons olive oil Add, 5 Tablespoons flour Stir until well blended and cook 1 minute more, stirring. Add: 1-1/2 cups milk Whisking constantly, cook about 1 minute. Add: 4 ounces blue cheese (about 1 cup) the minced dates Stir until the cheese is completely melted. Reduce heat and stir until the white sauce is quite thick, 3 to 5 minutes. Add: a few shakes of nutmeg salt and pepper Scrape the croquette mixture into a well-oiled shallow bowl, put plastic wrap directly on the surface, and chill until firm (at least 3 hours). This mixture can be prepared at least a day ahead. When ready to shape, put some flour (start with 1/4 cup) into one bowl, two beaten eggs into a second bowl, and Panko or fine bread crumbs into a third bowl. Spoon out a scant tablespoon of the croquette mixture and drop it into the flour. Roll that around in the flour until you can pick it up. Shape and drop in the beaten eggs. Use a fork to turn the croquette until it is covered with egg, then move it into the crumbs. When covered with crumbs, place on a tray. Repeat until you have used all the croquette mixture. These can be kept covered in the fridge for at least a day. When ready to fry, put oil in a skillet and heat to 350 F. Fry 6 or 7 at a time until golden brown, drain on paper towels. Serve hot. 2

3 White Bean Salad 3 cans white beans, drained Approx. 15 ounces artichoke hearts marinated in oil, each half cut into 3 or 4 pieces diced celery diced radishes diced onions minced fresh sage (this was a questionable addition--i'd leave it out in the future) Chopped fresh parsley Moisten with mayo--it doesn't take much because there is oil clinging to the artichokes Cover and refrigerate. Lemon, Honey, Herb Cooler Heat: 4 cups water 1/3-1/2 cup honey No need to boil. Remove from heat Slice 2 washed lemons into thin rounds. Place in 1/2 gallon container and muddle slightly. (Crush to release juice) Add: water/honey mixture Place on work surface and bruise: 1 6-inch sprig of fresh rosemary 12 sprigs of fresh mint Add to pitcher and refrigerate Meringue Shells Getting ready: Cut parchment paper to fit two cookie sheets. Draw 8 circles, 3-1/2" in diameter, on the parchment paper. Turn the paper over on the cookie sheets, the pencil line will show through. Heat oven to 275 degrees. Meringue: Have 3 egg whites at room temperature. To egg whites in a mixing bowl, add: 1 teaspoon vanilla 1/4 teaspoon cream of tartar dash salt 3

4 Beat to soft peaks. With mixer running, GRADUALLY, add ONE CUP sugar and beat until stiff peaks form. (drag a spatula through the egg whites--the "canyon" the spatula makes should stay as made). The sugar must be dissolved--taste. There should be no graininess on your tongue. (I used a very fine Baker's Sugar that C&H makes--it speeds up the process.) Spread each of the circles on the paper with about 1/3 cup meringue. Using spatula or spoon, shape into shells--the bottom should be 1/2" thick and the sides higher. Bake at 275 for one hour. Garlic Shrimp 1/4 cup olive oil 4 garlic cloves, minced 1 teaspoon red pepper flakes 1 pound medium shrimp, peeled and deveined 2 Tablespoons fresh lemon juice 2 Tablespoons dry sherry 1 teaspoon paprika Chopped parsley for garnish In sauté pan, over medium heat, warm the olive oil. Add garlic and red pepper flakes and sauté for 1 minute. Raise heat to high and add the shrimp, lemon juice, sherry, and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley. Serve hot, or arrange attractively on skewers. Sausage Simmered In Cider 1 pound sausage, in casing Cut sausage into chunks Put in flame-proof dish Add 3 cups cider. Bring to boil, then reduce heat to low and simmer until liquid is reduced by half Veggie Frittata Cups 2 tbs oil 2 ½ cups frozen shredded hash browns 4

5 2 cups veggies (* broccoli florets, chopped red peppers and shredded carrots) 1 Cup shredded Sharp Cheddar Cheese 8 eggs 3 tbs milk ¼ cup Grated Parmesan Cheese Heat over to 375 degrees Heat oil in large skillet on medium heat. Add the potatoes and veggies and mix lightly. Spoon into muffin pans sprayed with cooking spray; top with shredded cheese. Whisk remaining ingredients until blended and pour over muffin cups. Bake 15 minutes or until knife comes out dry. Cool 5 minutes before removing from the pan. Patatas Bravas for sauce: 3 Tbsp Olive Oil 1 Small onion, Chopped 2 garlic cloves, chopped 1 can chopped tomatoes 1 tbsp tomato puree 2 tsp sweet paprika good pinch chili powder pinch sugar chopped fresh parsley for garnish 2 pounds of potatoes 2 tbs olive oil Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add garlic, tomatoes, tomato puree, paprika, chili powder, sugar and salt and bring to a boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To Serve, preheat oven to 400 degrees. Cut potatoes into small pieces and pat dry with paper towels. Spread over roasting pan and toss in oil, then season. Roast 45 to 50 minutes until crisp and golden. Tip potatoes into a dish and spoon over the reheated sauce. Sprinkle with parsley. 5

6 Chicken Wings with Cumin, Lemon and Garlic 12 chicken wings cut in halves 2 garlic cloves, crushed Zest and juice of 1 lemon 1 tsp cumin seed 2 tbs olive oil 1 tbs honey Mix garlic, lemon zest and juice, cumin seed and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat, Cover and put in the fridge for a least 1 hour, or overnight if you have time. Heat oven to 400 degrees, Bake wings until crisp. Drizzle the honey over the wings and cook for another 10 minutes. 6

7 Chili Cheese Log 7

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