Chopped Caprese Salad... 2 Antipasti Salsa... 2 Hot Ham and Cheese Rolls... 3 Ina s Caramelized Bacon... 4 Spinach Puffs... 4 Chicken Liver Pate...

Transcription

1 Chopped Caprese Salad... 2 Antipasti Salsa... 2 Hot Ham and Cheese Rolls... 3 Ina s Caramelized Bacon... 4 Spinach Puffs... 4 Chicken Liver Pate... 4 Won Tons... 5 Roll Ring with Artichoke Dip... 6 Rum Cake... 7 Black Cherry Truffle Brownie Ice Cream Dessert... 8

2 Chopped Caprese Salad oz cherry tomatoes, halved 16 oz small mozzarella balls, quartered ½ cup chopped fresh basil 4 tablespoons balsamic vinegar 2 tablespoons olive oil Salt and pepper, to taste Toss (except basil) in a large bowl and keep refrigerated - add basil just prior to serving. Serves 10 to 12 Antipasti Salsa 1 1/2 tablespoons red wine vinegar 1 garlic clove crushed repressed quarter cup extra-virgin olive oil 1 10 ounce package frozen artichoke hearts. 1 large red bell pepper roasted seeded peeled and chopped 2 medium celery ribs with leaves finely chopped 2 tablespoons chopped fresh basil 1/8 teaspoon crushed hot red pepper half cup chopped Italian salami half cup chopped provolone quarter cup pine nuts toasted salt to taste combine the vinegar and garlic in a medium bowl. gradually whisk in the oil. add the artichoke hearts, roasted red pepper, celery, basil and crushed red pepper and mix well cover and refrigerate until chilled at least 1 hour or up to 2 days. Stir in the salami, cheese and pine nuts. season with salt. transfer it to a serving bowl and serve chilled with a small spoon for scooping. NOTE to toast the pine nuts eat a small skillet over medium heat add the pine nuts and cook stirring often until lightly toasted about 3 minutes transfer to a plate and cool completely 2

3 Hot Ham and Cheese Rolls 1 stick of butter 1 tablespoons brown sugar 1 tablespoon Worcestershire sauce 2 tablespoon mustard 1 tablespoon poppy seeds 1 crescent sheet canister 12 slices of swiss cheese 1 package of NatureRaised Farms Uncured Ham In a microwave safe dish melt the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds. 3

4 After butter is melted, stir to combine and set aside. Take crescent sheet and layer NatureRaised Farms Uncured Ham and then top with swiss cheese. Roll into a log and cut into 12 sections. Place in pan and cover with sauce mixture. Bake in a 350 degree oven until golden. Ina s Caramelized Bacon adapted from Barefoot Contessa Foolproof 1/2 cup light brown sugar 1/2 cup pecans 2 teaspoons kosher salt 1 teaspoon black pepper 1/8 teaspoon cayenne pepper 2 tablespoons maple syrup 1/2 pound thick cut bacon Preheat oven to 375 degrees. In food processor, combine sugar, nuts, salt, pepper and cayenne until finely ground. Add maple syrup and pulse until moistened. Ina suggests using a wire baking rack on top of a sheet pan lined with foil, but I used a slotted broiler pan lined with foil with good results. Whatever you use, be sure the fat has a place to drip to prevent sogginess. Cut bacon in half and spread evenly with sugar mixture. Bake 25 to 30 minutes and let cool to room temperature before serving. Spinach Puffs Jan said she bought these at Costco! Chicken Liver Pate 1 lb. chicken livers ¾ cup chopped onions 2 cloves garlic (minced) ¾ stick butter ¼ tsp ea. salt..pepper..thyme..marjoram..sage 4

5 2 tbs sherry Cook onions and garlic in butter until soft. Add chicken livers and spices; cook for about 10 minutes. Put the whole mess in the food processor and blenderize. Refrigerate for at least 6 hours. Won Tons 12 wontons, about 4 appetizer 1 tablespoon vegetable oil, plus vegetable oil for shallow frying 1 tablespoon minced ginger 2 tablespoons finely chopped green onions 1/2 pound raw shrimp, shelled and finely chopped 1/4 cup finely chopped water chestnuts 2 tablespoons soy sauce 1 teaspoon white sugar 1/2 teaspoon sesame oil 1/2 teaspoon chili oil 1 tablespoon cornstarch mixed with 1 tablespoon water 12 won ton wrappers Soy sauce, accompaniment Hot mustard, accompaniment Place a wok over medium heat. Add 1 tablespoon oil and when hot, add the ginger and green onions, and stir-fry until aromatic, about 1 minute. Add the shrimp and water chestnuts and cook for 1 minute. Add the soy sauce, sugar, sesame oil and chili oil and stir to combine. In a small bowl, combine the cornstarch and water and add to the shrimp mixture, stirring. (The mixture should thicken immediately.) Transfer to a bowl or plate and let cool before assembling the won tons. Keeping the won ton wrappers covered with a damp kitchen towel, place 1 won ton wrapper at a time on a work surface with 1 point toward you. Spoon a rounded tablespoonful of filling in the center, just above the point. Fold the corner over the filling and roll to tuck the point under. (The won ton should look like a triangle). Pinch the wrapper around the filling to completely enclose, pushing gently to expel any air bubbles. Using both hands, pull the 2 side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal. 5

6 Place the filled won tons on a baking sheet and cover with a damp cloth while preparing the remaining won tons. (If desired won tons can be frozen on a baking sheet and once frozen, kept in a ziplock bag for up to 2 months.) Fill a large pot or electric fryer halfway with vegetable oil and heat to 375 degrees F. Add the won tons in batches and fry until golden on both sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with soy sauce and/or Chinese hot mustard. Roll Ring with Artichoke Dip Place frozen dinner rolls in a ring around outside of cast iron skillet (or other pan or oven-safe dish). They'll double in size, so leave space between rolls. Cover and thaw--they'll rise. Meanwhile, make dip: (NOTE: this is the recipe I used; I thought it was greasy with mayonnaise as the main ingredient. There's a second version below.) 1-14 ounce can artichoke hearts, drained and chopped. (ANOTHER NOTE: I had the artichoke hearts packed in oil from Costco on hand. I rinsed the oil off in a colander and used them.) 1 cup mayonnaise 1 cup grated Parmesan cheese 1-2 cloves garlic, minced 1 Tbsp. Lemon juice Chop artichokes and add other ingredients. When rolls have risen (ready to bake in about 3 hours), put the artichoke mixture in the center of the roll ring and sprinkle with paprika. Bake at 375 for 25 minutes **SECOND ARTICHOKE DIP OPTION:** 1/2 cup, plus 2 Tablespoons grated Parmesan 1/4 cup, plus 2 Tablespoons mayonnaise 1/4 cup, plus 2 Tablespoons sour cream 1/2 teaspoon black pepper 6

7 1/2 teaspoon onion salt 1/2 teaspoon garlic powder Pinch of salt 2-14 ounce cans artichokes, packed in water, drained and chopped Put in center of roll ring and sprinkle with paprika. Bale at 375 for 25 minutes Rum Cake 7

8 Black Cherry Truffle Brownie Ice Cream Dessert Chewy Brownie Layer: Ghirardelli Brownie mix or 3/4 C unsweetened cocoa powder 1/2 tsp baking soda 1/3 C canola oil 1/2 C boiling water 2 C sugar 2 eggs 1/3 C canola oil 1 1/3 C flour 1 tsp vanilla 1/4 tsp salt Ice Cream Layer: 1 (half-gallon) Ice Cream this is the holiday version with Peppermint Ice Cream 1 (7 ounce) jar marshmallow cream Truffle Layer: (Chocolate Ganache) 2 C semi-sweet chocolate chips 1 1/2 C whipping cream dash salt 1/2 t vanilla Preheat your oven to 350 degrees. Place 3/4 cup cocoa, 1/2 teaspoon baking soda and 1/3 cup oil into your stand mixer or large mixing bowl. Mix it on medium speed until the mixture thickens up a bit. Should only take a minute or two. Pour 1/2 cup boiling water over the mixture and blend until smooth. Add 2 cups sugar, 2 eggs, and additional 1/3 cup oil and blend until smooth. Add 1 1/3 cup flour, 1 teaspoon vanilla and 1/4 teaspoon salt. Mix until glossy and smooth. Spray a 9x13 pan with cooking spray and pour the batter into it. Smooth it out with a knife and bake for minutes, or until a toothpick inserted into the center comes out clean. You want to be sure not to overbake. The brownies will puff up quite a bit in the center and then drop some once they have started to cool. 8

9 While your brownies are baking pour 2 cups semi-sweet chocolate chips into a mediumsized mixing bowl. Pour 1 1/2 cups whipping cream over the top. Pop the bowl into the microwave for 30 seconds, then give it a nice stir and heat for 30 seconds again. Repeat until the chocolate has melted and they are well combined. Don't panic if it starts to look really weird when you are heating it. Once the chocolate melts it will turn nice and smooth for you. The melted chocolate/whipping cream mixture will thicken up as it sets. If you make it while the brownies are baking it should be ready to use once the brownies have cooled. When your brownies are cool, grab some ice cream. Let it sit out on the counter for about 20 minutes so it was easier to work with. Scoop it onto the brownies and then spread it out. Grab a jar of marshmallow cream and scoop spoonful onto the ice cream. Spread it out (the best you can!) with a knife. Drizzle the chocolate ganache over the top of the dessert. Cover it with plastic wrap and freeze for at least 12 hours and up to 1 week. When you are ready to serve, allow it to sit on the counter for about 20 minutes before you dive in. It will cut better this way. 9