Prestonwood Gourmet Club

Transcription

1 Prestonwood Gourmet Club December Holiday Gathering Sunday, December 14, :00 p.m. DIRTY SANTA GIFT SWAP Dirty Santa For the Dirty Santa, each person who would like to participate should bring a wrapped gift costing around $ Please bring something (other than wine) 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 three times. The third owner of the gift has it for good.

2 Louisiana Crab Cakes with Red Sauce Source: The Mansion on Turtle Creek Cookbook Makes 16 crab cakes as an appetizer FOUR COOKS Ingredients: 1 extra large egg, beaten 1 tablespoon mayonnaise Salt to taste ¼ teaspoon ground black pepper ¼ teaspoon curry powder 3 or 4 drops Tabasco sauce 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1/8 teaspoon ground cloves 1/8 teaspoon cayenne pepper ½ teaspoon paprika ¼ teaspoon dry mustard ¼ teaspoon celery salt 1 pound fresh jumbo lump crabmeat, shells removed 3 to 4 tablespoons dry breadcrumbs Peanut or corn oil to sauté crab cakes Directions: Combine egg, mayonnaise and seasonings. Add crabmeat and enough breadcrumbs to absorb excess moisture. Stir to blend well. Mixture should be firm enough to hold together. Adjust seasonings as desired. Form crabmeat mixture into 16 patties. Place on wax paper for about 20 minutes to dry slightly. Pour oil into a hot skillet to a depth of ½ inch. Sauté for about 3 to 4 minutes per side or until golden brown on all sides. Cook on medium heat. Do not crowd pan. Sauté in several batches if necessary. Drain on a paper towel. Red Sauce: 1 cup of catsup 6 tablespoons of white cream horseradish 6 tablespoons Worcestershire sauce Juice of ½ fresh lemon Mix first three ingredients in a bowl. Squeeze in the juice of ½ lemon, mix well.

3 SMOKED SALMON FENNEL AND GOAT CHEESE TOASTS Source: Bon Appetit Magazine 10 appetizer servings TWO COOKS 8 ounces soft fresh goat cheese 1 ½ tablespoons chopped fresh tarragon 1 tablespoon fennel seeds, finely crushed * 2 teaspoons grated lemon peel ½ teaspoon coarsely ground black pepper 2 ½ tablespoons olive oil 30 thin slices French bread baguette 12 ounces thinly sliced smoked salmon ** Lemon peel strips (for garnish) Tarragon sprigs (for garnish) Preheat oven to 350. Mix first 5 ingredients in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about five minutes per side. (Cheese mixture and toasts can be made two days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature). Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve. *Fennel can be bought in bulk section of markets like Central Market, etc. ** Smoked salmon can be purchased in packages at Costco or Sam s.

4 Southwest Caesar Salad The Houstonian Hotel Serves 12 THREE COOKS 3 egg yolks Pasteurized eggs (carried at Central Market) 3 tablespoons garlic minced 6 teaspoons Dijon mustard 6 anchovy fillets, minced 4 ½ teaspoons freshly ground black pepper ¾ teaspoon salt 1 ½ teaspoons ground coriander 1 ½ teaspoons ground cumin 3 teaspoons Worcestershire sauce 6 teaspoons cold water 1 ½ cups canola oil 1 ½ cups extra virgin olive oil 4 ½ tablespoons Sambal brand chili paste (carried at Central Market) Juice of 1 ½ large lemons Juice of 1 ½ limes 9 tablespoons parmesan cheese grated Dressing: Combine egg yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water in a food processor; puree until very smooth. With motor running, slowly add the oils in a steady stream into egg mixture. When all the oil is emulsified add the chili paste, lemon and lime juice and parmesan cheese. Process until smooth. Salad: 2 bags hearts of romaine lettuce (3 hearts in each bag) Southwest Caesar dressing 2 cups black beans, cooked 2 cups roasted corn 1 ½ cups tortilla strips, crisped 1 ½ cups pumpkin seeds, roasted 1 ½ cups cotija cheese

5 Cut or rip lettuce into bite size pieces; drain well in salad spinner; place lettuce in a bowl with dressing. Toss well. Add the beans, corn and half the fried tortilla chips; toss well. Sprinkle with pumpkin seeds, cotija cheese and remaining tortilla chips. Important to make sure corn and beans are dry when putting in the salad. Make sure lettuce is dry. Do not dress salad in advance.

6 Herb and Garlic Crusted Beef Tenderloin with Bordelaise Sauce Source: Bon Appetit Magazine 10 servings FOUR COOKS To be done at the cook s home: 8 tablespoons olive oil Two 2 ½ to 2 ¾ lb. or one 5 lb. piece beef tenderloin (thick end), trimmed (buy at Costco for best price) 6 garlic cloves, minced 2 ½ tablespoons minced fresh thyme 2 ½ tablespoons minced fresh rosemary 6 tablespoons Dijon mustard Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture To be done at the host s home: Preheat oven to 375. Roast until meat thermometer inserted into center of beef registers 125 degrees for medium rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into ½ inch thick slices. Sprinkle with remaining ½ tablespoon each of thyme and rosemary and serve with sauce Bordelaise Sauce Saveur Magazine 1 cup red wine 2 sprigs fresh thyme 2 shallots, finely diced 1 bay leaf 6 tablespoons Demi-Glace (purchased) Instructions: Make the sauce in a 2 quart saucepan, combine wine, thyme, shallots and bay leaf. Reduce wine over medium heat until almost completely evaporated. Discard thyme and bay leaf; stir in demi-glace. Cover, remove from heat, set aside. Return saucepan to medium high heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper

7 Vegetable Tian Source: Martha Stewart Serves 6 3 cooks Double the recipe Ingredients: 1 head garlic, separated into cloves with all but 1 clove unpeeled 1/3 cup olive oil 1 yellow squash, about 6 ounces, thinly sliced crosswise 1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise 4 plum tomatoes, about 1 pound, sliced lengthwise ¼ inch thick 1 medium red onion, thinly sliced crosswise Coarse salt and freshly ground pepper Sprigs of thyme, rosemary, oregano, or marjoram Directions: Use a decorative serving dish to bake and serve: 1. Heat oven to 400 degrees. 2. Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top an drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top. 3. Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.

8 GRATIN OF YUKON GOLD POTATOES, BACON AND ARUGULA 10 servings Bon Appetit Magazine 3 COOKS 12 ounces bacon slices chopped 2 ½ cups whipping cream 1 ½ cups whole milk 3 ½ pounds Yukon Gold potatoes, peeled, thinly sliced into rounds * 1 ½ teaspoons salt 1 teaspoon freshly ground black pepper 8 ounces arugula, trimmed, coarsely chopped (Trader Joe s carries bagged arugula) 2 cups grated Gruyere cheese Position rack in center of oven and preheat to 375. Butter 13x9x2 inch baking dish. Cook bacon in heavy large skillet over medium high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. 1. Mix cream and milk in 4 cup measuring cup. 2. Layer 1/3 of potatoes in prepared dish; overlap slightly. 3. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. 4. Top potatoes with half of arugula. 5. Top with 1/3 of cheese and 1/3 of bacon. 6. Pour 1 cup cream mixture over. 7. Repeat layering. 8. Top with remaining potatoes. 9. Sprinkle with 1 teaspoon salt, 3/4 teaspoon pepper, remaining cheese and bacon. 10. Pour remaining cream mixture over. Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 ¼ hour. Let stand 15 minutes before serving. Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375 oven about 30 minutes. Can substitute russet potatoes if you can t find Yukon Gold

9 IRISH BREAD PUDDING WITH CARAMEL WHISKEY SAUCE Source: Bon Appetit Magazine ¼ cup light butter, melted 1 (10 ounce) French bread baguette, cut into 1 thick slices ½ cup raisins ¼ cup Irish whiskey 1 ¾ cups 1% low fat milk 1 cup sugar 1 tablespoon vanilla extract (12 ounce) can evaporated fat free milk 2 large eggs, slightly beaten Cooking spray 1 tablespoon sugar 1 teaspoon ground cinnamon 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 whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain). 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 13x9 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 Whiskey Sauce. CARAMEL WHISKEY SAUCE: 1 ½ cups sugar 2/3 cup water ¼ cup light butter ¼ cup (2 ounces) 1/3 less fat cream cheese ¼ cup Irish whiskey ¼ 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.

10 Raspberry Cheesecake-Truffle Brownies Source: Cuisine at Home For the brownies, melt: 1 stick unsalted butter, cubed 4 ounces unsweetened bar chocolate, chopped 2 tablespoons unsweetened cocoa powder 1 tablespoon instant espresso powder For the topping, blend: 4 ounces cream cheese, softened ¼ cup granulated sugar Minced zest of one lemon Juice of ½ lemon 1 ½ cups granulated sugar 1 teaspoon vanilla extract ¼ teaspoon table salt 3 eggs 1 cup all purpose flour Pinch of table salt 1 egg 1 cup fresh or frozen raspberries Sifted powdered sugar Preheat oven to 350. Coat an 8 inch square baking pan with nonstick spray. For the brownies, melt butter, chocolate, cocoa powder and espresso powder in a large bowl in the microwave, stirring every 30 seconds, or in a saucepan over low heat. When chocolate is nearly melted, remove mixture from heat, stir until smooth. Stir in 1 ½ cups granulated sugar, vanilla and ¼ teaspoon salt. Add 3 eggs, one at a time, blending well after each addition. Fold in flour, mixing just until blended. Spread batter into prepared pan. For the topping, blend cream cheese, ¼ cup granulated sugar, zest, lemon juice, and pinch of salt in a bowl with a hand mixer on medium speed until smooth, about 5 minutes. Blend in 1 egg, then spread cheesecake batter over unbaked brownie batter. Top cheesecake layer with raspberries. Bake brownies until cheesecake is set around edges (a toothpick inserted in the center will come out gooey it s okay) about 1 hour. Let brownies cook in pan on a rack to room temperature, about 45 minutes. Cover brownies with plastic wrap; chill 8 hours or overnight. Dust brownies with powdered sugar before serving. Cut brownies into small squares with a lightly oiled knife. Makes 16 brownies.

11 PEPPERMINT AND PECAN CHOCOLATE BARK Source: Bon Appetit Magazine (December 2000) Makes about 2 pounds 20 ounces mint chocolate (such as Ghirardelli), chopped One 7.5 ounce package red and white striped hard peppermint candies, chopped (about one generous cup) 1 cup pecans, toasted and chopped Preheat oven to 250. Line a 17x11 inch rimmed baking sheet with parchment paper. Sprinkle chopped chocolate evenly on parchment-lined sheet. Place in oven just until chocolate is softened, about five minutes. Remove from oven. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges. Immediately sprinkle peppermint candies and pecans over chocolate. Refrigerate until chocolate is firm, about two hours. Cut chocolate bark into irregular bite size pieces. Can be made two weeks ahead. Store between sheets of foil in airtight containers in refrigerator.