2016 Girl Scout Cookie-inspired Recipe Competition Recipes

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1 2016 Girl Scout Cookie-inspired Recipe Competition Recipes

2 Samoas and pineapple-coconut-curry ice cream sandwiches, with Samoas meringue and hibiscus syrup Sarah Pliner, Aviary Samoas Meringue 3 egg whites 6 oz sugar 2 oz chopped Samoas Girl Scout Cookies Whip the egg whites with the sugar till stiff peaks form, fold in the Samoas crumbs. Line a 12 X17 sheet tray (cookie sheet) with parchment and spray with vegetable pan coating. Spread the meringue evenly over the entire tray, then bake in a 200 degree convection oven till completely dry and crisp, approximately 1.5 hours. Break into large shards to serve. Pineapple Coconut Curry Ice Cream 1# peeled and chopped pineapple 3 tbs sugar 1 tsp curry powder 1 can coco lopez coconut cream ½ cup coconut milk ½ cup heavy cream pinch salt 12 egg yolks Put the pineapple, sugar and curry powder in a medium size saucepot and cook over medium heat, stirring occasionally, till the sugar and pineapple begin to caramelize and the curry is toasted, about 7 minutes. Put the cooked pineapple mixture in a blender and puree. While it is in the blender, add the coco lopez, coconut milk, and heavy cream, and blend. Allow the mixture to cool enough that it won t cook the egg yolks, then mix it into the egg yolks. In a heavy bottomed sauce pan, cook the mixture over medium heat, stirring constantly with a rubber spatula and scraping up from the bottom of the pan, until it thickens. Season with the pinch of salt, allow to cool, then spin it in an ice cream machine. For ice cream cookie sandwiches, put a large spoonful of the ice cream on the chocolate side of one Samoas cookie, press another Samoas cookie on top, and freeze till set. Hibiscus Syrup ½ cup sugar ½ cup water 1 cup dried hibiscus

3 Bring the sugar and water to a boil, and pour it over the hibiscus. Refrigerate overnight, and strain the next day.

4 Thin Mints Crusted Leg of Lamb with Cherry Balsamic Glaze Tamara Huffman, Baldwin Saloon Ingredients: 5# Boneless leg of lamb 8-10 Thin Mints Girl Scout Cookies 1 tbs. Coriander 1 tbs. Dry basil 1 tbs. Kosher salt Pinch of cayenne pepper Ingredients for cherry sauce: 5 cups of frozen cherries (local cherries are preferred) 2 tbs. Balsamic glaze (reduced balsamic vinegar) 2 tbs. Sugar 1 Lemon zested Preparation Method: time 20 mins 1. Toast coriander in sauté pan over heat till coriander becomes aromatic; do not burn. When cool, grind coriander in coffee grinder. Very fine ground. 2. Crush cookies in food processor to medium ground consistency, place in bowl. Add ground coriander, and dried basil and pinch of cayenne. Set aside. 3. If lamb comes in netting remove netting and set aside. Do not throw out. Trim fat and silver skin from lamb. 4. Rub crushed cookie mixture on all sides of lamb, lamb after cleaning should be separated slightly make sure cookie mixture gets rubbed inside lamb. Place in fridge for 1-2 hours. 5. Pre-heat oven to 325 degrees. 6. Sear lamb in sauté pan with clarified butter or place under broiler about 2 minutes on each side until chocolate melts slightly and cookies become crisp on top.

5 7. Place lamb on rack in roasting pan, make a foil tent around lamb and place in oven on middle rack. Lamb should be 145 degrees for medium rare, you can pull early lamb will continue to cook while resting. Cook time is about 40 minutes depending on oven. Check temperature of lamb after 30 minutes and continue cooking until desired temperature is reached. 8. Let lamb rest for 15 minutes before slicing, when slicing cut against the grain. Cherry Sauce: 1. Place frozen cherries and sugar in heavy bottom pot over low flame or low to medium heat. 2. When cherries start cooking down into a sauce add lemon zest and balsamic glaze add less or more balsamic glaze desired. Reduce until sauce has a thick glaze consistency. Plating Lamb with Sauce: Lamb can be served with any accompaniment desired, ex: bed of greens, rice, vegetables, mashed potatoes, etc. After lamb rests, spoon cherry balsamic glaze on plate, slice lamb thin, and place on cherry glaze resting against a stack of 4 Thin Mints Girl Scout Cookies, finish with crushed Thin Mints Girl Scout Cookies on top of lamb and a garnish of mint.

6 Double Butter Banana Semifreddo Cake Juli Labhart, Bontà - Natural Artisan Gelato 9 round, deep springform pan ½ cup (1 stick) butter oz packages Tagalongs Girl Scout Cookies 1 cup heavy cream ½ cup whole milk ½ cup sugar 6 Tablespoons honey ¼ cup cocoa powder 255 grams high quality dark chocolate (we use Theo Chocolate 70% dark) 1-2 bananas 4 pints Bontà - Natural Artisan Gelato, Peanut Butter with Theo Fudge Gelato (softened) 2 cups heavy cream 5 Tablespoons honey Cut a round of parchment to fit the bottom and strips to fit the sides of the springform pan. Use butter to stick these to the pan. Pulse 1 package Tagalongs in a food processor into coarse crumbs. Pour into a bowl & pulse ½ of the remaining package & set aside. To brown butter: Melt butter in a saucepan over medium heat. Stir constantly until butter has reached a light brown color and little "bits" have formed. Pour into a glass dish or measuring cup. Mix 2 Tablespoons of browned butter (making sure to get both butter & browned bits) with the crumbs of full package of cookies and press into bottom of pan. The butter will melt the chocolate & peanut butter slightly, this is fine. Continue to press until entire bottom of pan is covered. Put in freezer to chill. To make Fudge sauce: Warm cream, milk, sugar & honey in the pan used to brown the butter. When it come to a light simmer, remove from heat & blend in cocoa powder, chopped chocolate & remaining browned butter. Mix with a stick blender until smooth. Set aside. *Note* - the amount of fudge will be more than you need for the cake. Take pan out of freezer and slice bananas into rounds and layer in concentric circles on top of crust. Spoon approximately ½ - ¾ cup of fudge sauce over bananas and swirl gently to cover completely. Be careful not to let bananas slide. Return pan to freezer.

7 To Soften Gelato: transfer pints to refrigerator for minutes. Keep an eye on it - you want it soft, but not melted. Tempering time will vary depending on the temperature of your freezer. Make semifreddo: Pour the heavy cream into the chilled bowl of an electric stand mixer or into a large chilled mixing bowl. Use the whisk attachment to whip the cream on medium speed until it begins to thicken slightly. Turn the mixer off and add the honey. Whip the cream on medium-high speed until it holds soft peaks. Gently fold the softened gelato & the whipped cream together until smooth. Spoon the semifreddo on top of banana-fudge layer & smooth the top. Leave at least ¼ of space below edge of pan for final layer. Return to freezer. Depending on how much air your whipped cream had & maintained during folding, you may have a small amount of semifreddo left over, this can be transferred to popsicle molds or a small container and returned to the freezer or simply eaten (our suggestion.) Final Layer: When the cake is somewhat firm, remix the fudge & pour a layer on top of the cake until completely covered and sprinkle with remaining cookie crumbs. Top with parchment & freeze for 6-8 hours or preferably overnight. To serve: Remove springform & transfer cake off of parchment onto platter, remove outer strip of parchment. Let temper for about minutes in the refrigerator. Slice & serve. Remaining fudge & cookies can be used to garnish.

8 Chocolate Salami Cathy Whims, Nostrana This dessert only looks like salami. There is no meat in it. It s very easy to make with no cooking involved and would be a great dessert for children to make! 1 cup raisins Water to cover 1 stick, plus 3 Tbs room temperature butter 2 cups sugar 1 box Girl Scout Trefoils, coarsely crushed 3 Tbs toasted walnuts, chopped 2 tsp apricot jam 3 Tbs unsweetened cocoa powder 1 tsp vanilla extract 3 Tbs powdered sugar Cover the raisins with water and let soak for 30 minutes. Drain them and squeeze out any extra moisture. Beat butter and sugar in a mixer at high speed until well creamed, about 4 minutes. Add raisins, crushed cookies, walnuts, apricot jam, coca powder and vanilla. Mix well with hands to form a firm dough. Roll up the dough into the shape of a salami, about 2 1/2-3 thick on a sheet of plastic wrap over a sheet of aluminum foil. Smooth out any rough edges or lumps. Refrigerate for 4 hours or overnight. To serve, unwrap and sift powdered sugar through sieve all over outside of salami. Slice into 1/2 slices across and serve. The salami will keep easily for a week in the refrigerator.

9 Cocoa Chicken & Carrots, Coconut Rice, Savory Honey Caramel & Herbs Tiffany Norton, Party Downtown For the rice: 1 cup brown basmati rice 1 cup coconut milk 1 ¼ cup water 1 teaspoon salt 2 crushed Samoas For the chicken & carrot marinade: 1 tablespoon honey, local if possible 1 tablespoon tamari or soy sauce 1 tablespoon cocoa powder 1 teaspoon ground cumin 2 teaspoon minced garlic 1 teaspoon sea salt 4 chicken thighs or 2-4 chicken breasts, pastured/organic if possible 10 small carrots, cut in half For the savory honey caramel: ¼ cup chicken stock, organic if possible 2 tablespoons honey, local if possible 1 tablespoons apple cider vinegar, any vinegar can work 1 ½ teaspoon sea salt ¼ cup herbs: basil, mint and/or cilantro, torn if large toasted unsweetened coconut, optional Preheat oven to 450 degrees. First start the rice. Combine all ingredients for the rice in a small saucepan. Bring to a boil over high heat. Immediately turn the heat to low and cover with a tight fitting lid. Let cook for 45 minutes to an hour or until the rice is cooked to your liking. When rice has cooked for 30 minutes begin cooking chicken. For the chicken: whisk to combine all ingredients for the marinade. Toss chicken in marinade to cover completely. Place skin side down, if using chicken with skin, in an oven proof frying pan large enough to fit chicken and carrots. Place chicken in oven for 10 minutes. While it s cooking prepare carrots for roasting by tossing them in the leftover marinade. At this point combine all ingredients for the savory honey caramel in a measuring cup and set aside. When 10 minutes has passed pull pan out of the oven and flip it so that its skin side up. Add the marinated carrots to the pan cut side down in an even layer. Place back in oven for 5 minutes. At this point the chicken should have an internal temperature of 165 degrees and

10 carrots should be cooked but still slightly crisp. Set chicken and carrots aside on a plate. Time to make the savory honey caramel. Pour ingredients from measuring cup into the hot pan and reduce on medium high heat to a syrup, about 3 minutes. To assemble the dish, pour a little caramel on the plate. Make a mound of rice on the caramel. Top with carrots then chicken. Pour half of the remaining caramel over the chicken. Top with herbs and toasted coconut if using.

11 Almond Lemon Bars Rachel Marie Florip, Pine Shed Ribs & Barbecue Ingredients: Crust 3 Boxes of Savannah Smiles Girl Scout Cookies, ground in food processor 1 Cup Flour ¼ Cup Sugar 1 Tablespoon Almond Extract 1 Cup Butter, melted Ingredients: Filling 7 Egg Yolks ¾ Cup Lemon Juice 1 ½ Cups Sugar 1/8 Teaspoon Salt ½ Cup butter, cubed ¼ Cup Raspberry Jam 1 Cup Almonds, toasted Instructions: Crust 1. Preheat oven to 350 degrees. Grease a 9 x13 pan and line with parchment paper. 2. Stir together the ground cookies, flour and sugar in a bowl. Add the almond extract and melted butter. Stir to combine. 3. Dump crust into pan and spread evenly to edges, using your hand to flatten. 4. Bake for 10 minutes until golden brown. 5. While still warm, spread the raspberry jam over the crust., leaving ½ inch border. Set aside. Instructions: Filling 1. In a saucepan, combine egg yolks, lemon juice, sugar and salt. Over medium-high heat, cook the filling to 180 degrees, whisking constantly. 2. Off the heat, add the cubed butter. 3. Return the pot to the stove and continue whisking until all the butter has melted and the filling has become thick. 4. Take the filling off the stove and strain into a glass or heat-proof bowl. Set aside to cool slightly.

12 To Assemble: 1. Spread the cooled filling evenly over the raspberry-lined crust. Top with toasted almonds. Wrap in plastic and allow to cool in the refrigerator for 2 hours or overnight. 2. Unwrap and cut into bars 3 x4 with some leftover. Remove the bars from the pan and dust with powdered sugar just before serving.

13 Radicchio Salad with Peanut Butter Dressing Johanna Ware, Smallwares 2 or 3 heads of radicchio ¼ cup sliced celery ½ cup halved red seedless grapes 2T chopped cilantro 2T chopped mint ¼ chopped thinly sliced green onions Peanut Butter dressing (recipe below) 8 Do-si-dos Girl Scout Cookies Chop the radicchio into 1 inch pieces and soak in cold water for 15 minutes. Spin dry in a salad spinner. Add the next 5 ingredients with the radicchio into a large bowl. Add as much dressing as needed to coat the lettuce and season with salt and pepper. Rough chop the cookies (you can use a food processor also) and place into a bowl. Add ½ tsp salt and a pinch of ground cayenne. Divide the salad among 4-8 plates and top with the chopped cookies. Peanut Butter Dressing 2T sherry vinegar 4t Soy sauce 1T finely chopped ginger 4 cloves garlic finely chopped 1T chili oil (add more if you like it extra spicy) 3T honey 2t sesame oil ½ cup organic peanut butter 3T olive oil ¼ cup water Wisk all the ingredients together.

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