February 9, 2013

 

Appetizers

 

Olive Cheese Balls

8 oz.

Sharp Cheddar cheese, cubed, at room temperature

25

Large pitted black olives (we used black and green)

2 Tbsp.

Butter, softened

 

Cayenne to taste

½ c

Flour

 

 

 

 

Add Preheat oven to 400 degrees.  Combine cheese and butter in blender container.  Process at high speed until smooth.  Add flour and cayenne.  Process at low speed until blended, scraping side occasionally.  Shape 1 tablespoon cheese mixture into ball around each olive.  Arrange on baking sheet.  Bake at 400 degrees for 15 minutes.  Serve immediately.  May prepare in advance and bake just before serving.

Yield: 25 servings.

Approx. Per Serving:  Cal 59;  Protein 3 g;  Carbohydrates 2 g;  Total Fat 4 g;  67% Calories from Fat;  Cholesterol 12 mg;  Fiber <1 g;  Sodium 95 mg

 

 

Cranberry Glazed Brie

(We cut this recipe in half and used 1-pound Brie cheese wheel)

3 c

Cranberries

1/8 tsp.

Ground allspice

¾ c

Brown sugar

1/8 tsp.

Cardamom

1/3 c

Dried currants

1/8 tsp.

Cloves

1/3 c

Water

1/8 tsp.

Ginger

1/8 tsp.

Dry mustard

1 (2.2-pound)

Brie cheese wheel

In a saucepan, combine cranberries, brown sugar, currants, water, and spices. Cook over high heat for 5 minutes.  Remove from heat to cool.  Cover and refrigerate.  (This may be made up to 3 days in advance.)  Set brie on a heat-proof platter.  Using a sharp knife, cut a circular top off rind, leaving ½-inch border.  Spread cranberry marmalade over brie and refrigerate for 6 hours.  Remove from refrigerator 2 hours before serving and bring to room temperature.  Bake at 300° for 12 minutes.  Serve with fresh fruit slices such as apples or pears, and/or crackers.

Serves 12.

 

 

Salad/Soup

 

Grana Padano, Arugula, d’Anjou Pear and Walnut Salad

(serves 8)

 

2/3 cup

Walnut halves

5 oz. tub

Baby Arugula (greens)

4 Tbsp.

Soft brown sugar

 

Grana Padano cheese  - artistically sliced thin shavings

4 Tbsp.

Balsamic vinegar

2 Tbsp.

Olive oil

4

Red d’Anjou pears, quartered – remove/slice out the core – cut each quarter in half; skin on.

 

 

 

1.      Heat frying pan and toast walnuts until golden brown.  Remove from pan;

2.      In the same pan, sprinkle the sugar and leave to melt over a high heat before pouring in the balsamic vinegar – it will bubble rapidly;

3.      Add the pear slices and cook for 1-2 minutes in the caramel.  Take off the heat;

4.      Divide the Arugula between the plates and pour the juices over the pears;

5.      Sprinkle with the walnuts and shavings of the cheese;

6.      Sprinkle with olive oil;

7.      Serve immediately

 

 

  Main Course

 

Chicken N Pistachio Roll-Ups

(baked in a delicious sauce)

6

whole boneless chicken breasts, skin removed, halved

½ c

Chopped pistachios

¾ tsp.

Salt

¾ c.

Soft bread crumbs

¼ tsp.

Black pepper

 

 

3 Tbsp.

Margarine or butter

 

Sherry Wine Sauce (below):

1 (8 oz. carton)

Mushrooms, chopped

 

 

Flatten chicken between wax paper with flat side of meat mallet or rolling pin to an even thickness.  Sprinkle with salt and pepper.  In small skillet melt margarine.  Sauté mushrooms and pistachios over medium heat until all liquid evaporates.  Stir in bread crumbs.  Divide mixture into 12 equal portions; spoon onto center of each breast.  Roll up jelly-roll fashion.  Arrange, seam side down, in glass 9x13 inch baking pan.  Spoon Sherry Wine Sauce over rolls.  Can be prepared up to 24 hours before serving.  Refrigerate, covered.  Bake, uncovered, in a preheated 350° F oven until chicken is tender and juices run clear (about 40 minutes), basting once or twice.

To Serve: Arrange on heated serving platter.  Spoon remaining sauce over chicken.  Garnish with pistachios and parsley.

Amount: 12 servings

 

 Sherry Wine Sauce

 

Chopped Pistachios

½ cup

Melted margarine or butter

 

Snipped fresh parsley

½ cup

Apricot preserves

4 tsp.

Cornstarch

½ cup

Chut-nut fruit chutney

1 cup

Dry sherry

 

 

In small saucepan, combine 4 teaspoons cornstarch and 1 cup dry sherry until smooth.  Stir in ½ cup melted margarine or butter, ½ cup apricot preserves and ½ cup Chut-nut fruit chutney.  Cook over medium heat, stirring constantly, until thickened.

 

Wine

 

Mouton Cadet Blanc

BORDEAUX

Appellation Bordeaux Contrôlée

2011

Baron Philippe De Rothschild

Gironde - France

 

Created in the 1970s by my father, the legendary Baron Philippe, winegrower and poet, Mouton Cadet Blanc combines the Bordeaux winemaking tradition with the values of authenticity and exacting standards that have always been the pride of our family.  It unites several fine Bordeaux appellations renowned for their white grape varieties: Sauvignon Blanc (65%), Semillon (30%), and Muscadelle (5%).

 

 

Dessert

 

Red Velvet Cake

¾ cup

Unsalted butter

¼ tsp.

Salt

 

2 ½ cup

Cake flour

2

One oz. bottles red food coloring

3 Tbsp.

Unsweetened cocoa powder

3 Tbsp.

Warm water

1 ½ tsp.

Baking powder

1 cup

Buttermilk

2 cups

Sugar

1 tsp.

Baking soda

3

Eggs

1 Tbsp.

White vinegar

1 tsp.

Vanilla

 

 

 

Sift flour/cocoa/ baking powder and set aside. Combine butter/sugar and beat til fluffy, add eggs 1 at a time and beat well.  Add vanilla, salt, food coloring and water. Add dry ingredients alternating with buttermilk.  Stir vinegar and baking soda together, then add to batter and beat only 10 seconds. Put in 2 round pans (grease pans then put parchment cut to size on bottom and grease it also) then dust with flour.  Bake 350 x 30 minutes.  Cool 15 min and remove from pans.

 

Cream Cheese Frosting

8 oz.

Softened cream cheese

2 tsp.

Vanilla

¼ cup

Milk

4 cups

Powdered sugar

1 stick

Butter

 

 

Mix butter and cream cheese, add milk and vanilla, then sifted powdered sugar.  Mix until smooth and fluffy. Use 1/3 of frosting for the top of 1st layer and the rest for the sides and top.