stayed until 12/25. Then DH & I had 1.5 days to wash bedding and towels, and my side of the family arrived on 12/27 and stayed through 12/29 (10 of us total). I will work on posting the menu for Party #2 later. Of course, I also did all sorts of fancy breakfast recipes for both families--most are posted in the MENU area under my Sunday Brunch in June of 2008 (postings are dated 7/5/08). I tried breakfast recipes out on the family first before using them for that Wedding Brunch!
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You would be more than welcome! This menu was for my in-laws (7 of us total) who arrived 12/22 and
- Thread starter wigs
- Start date
You would be more than welcome! This menu was for my in-laws (7 of us total) who arrived 12/22 and
stayed until 12/25. Then DH & I had 1.5 days to wash bedding and towels, and my side of the family arrived on 12/27 and stayed through 12/29 (10 of us total). I will work on posting the menu for Party #2 later. Of course, I also did all sorts of fancy breakfast recipes for both families--most are posted in the MENU area under my Sunday Brunch in June of 2008 (postings are dated 7/5/08). I tried breakfast recipes out on the family first before using them for that Wedding Brunch!
stayed until 12/25. Then DH & I had 1.5 days to wash bedding and towels, and my side of the family arrived on 12/27 and stayed through 12/29 (10 of us total). I will work on posting the menu for Party #2 later. Of course, I also did all sorts of fancy breakfast recipes for both families--most are posted in the MENU area under my Sunday Brunch in June of 2008 (postings are dated 7/5/08). I tried breakfast recipes out on the family first before using them for that Wedding Brunch!
Chicken Artichoke Elegante==>
Chicken Artichoke Elegante (from WINNERS Cookbook by the Jr League of Indianapolis, IN)
The combination of flavors and textures is a winner in this delicious casserole.
1 (10-ounce) package frozen chopped spinach, cooked and drained (I just thaw the frozen spinach and squeeze out as much water as possible but do NOT cook it on the stovetop.)
2 cups cooked, long grain white rice (may substitute brown rice)
1 egg, slightly beaten
4 Tablespoons (1/2 stick) butter or margarine, softened (divided)
1 (14-1/2-ounce) can artichoke hearts
1-1/2 cups diced cooked chicken
1-1/2 cups grated Monterey Jack cheese
1/2 pound fresh muchrooms, sliced
1/2 medium onion, chopped
2 Tablespoons all-purpose flour
1 clove garlic, crushed
1 teaspoon prepared mustard
Salt
Freshly ground pepper
1 cup whole milk
Grease a 10-inch pie plate.
Squeeze spinach to remove all excess moisture. Combine spinach, cooked rice and egg in medium-size bowl. Add 2 Tablespoons softened butter and mix well. Press into prepared pie plate, covering bottom and sides. Cover and chill for 30-60 minutes.
Drain artichokes and blot dry. Cut each into 2 or 3 pieces. (I pulse a bit in the Cuisinart.) Arrange over rice and spinach crust. Arrange chicken and cheese over artichokes.
Preheat oven to 350 degrees.
Melt remaining 2 Tablespoons butter in medium-size skillet over low heat. Add mushrooms and onions; saute over medium heat until tender. Stir in flour, garlic, mustard and salt & pepper to taste. Add milk gradually, stirring constantly. Cook until mixture thickens. Pour over pie. (At this point the dish may be refrigerated.) Bake, uncovered, at 350 degrees F. for 45 minutes.
NOTE: Bake for 1 hour if pie is chilled. Recipe may be doubled and placed in a 10x15-inch casserole dish.
Serving Suggestion: A tomato aspic goes well with this dish.
Chicken Artichoke Elegante (from WINNERS Cookbook by the Jr League of Indianapolis, IN)
The combination of flavors and textures is a winner in this delicious casserole.
1 (10-ounce) package frozen chopped spinach, cooked and drained (I just thaw the frozen spinach and squeeze out as much water as possible but do NOT cook it on the stovetop.)
2 cups cooked, long grain white rice (may substitute brown rice)
1 egg, slightly beaten
4 Tablespoons (1/2 stick) butter or margarine, softened (divided)
1 (14-1/2-ounce) can artichoke hearts
1-1/2 cups diced cooked chicken
1-1/2 cups grated Monterey Jack cheese
1/2 pound fresh muchrooms, sliced
1/2 medium onion, chopped
2 Tablespoons all-purpose flour
1 clove garlic, crushed
1 teaspoon prepared mustard
Salt
Freshly ground pepper
1 cup whole milk
Grease a 10-inch pie plate.
Squeeze spinach to remove all excess moisture. Combine spinach, cooked rice and egg in medium-size bowl. Add 2 Tablespoons softened butter and mix well. Press into prepared pie plate, covering bottom and sides. Cover and chill for 30-60 minutes.
Drain artichokes and blot dry. Cut each into 2 or 3 pieces. (I pulse a bit in the Cuisinart.) Arrange over rice and spinach crust. Arrange chicken and cheese over artichokes.
Preheat oven to 350 degrees.
Melt remaining 2 Tablespoons butter in medium-size skillet over low heat. Add mushrooms and onions; saute over medium heat until tender. Stir in flour, garlic, mustard and salt & pepper to taste. Add milk gradually, stirring constantly. Cook until mixture thickens. Pour over pie. (At this point the dish may be refrigerated.) Bake, uncovered, at 350 degrees F. for 45 minutes.
NOTE: Bake for 1 hour if pie is chilled. Recipe may be doubled and placed in a 10x15-inch casserole dish.
Serving Suggestion: A tomato aspic goes well with this dish.
Mexican Wedding Cakes REC==>
Mexican Wedding Cakes (no idea where this came from originally--my mom's been baking these since 1950).
1 cup butter or margarine (I use 2 sticks of unsalted butter.)
1/2 teaspoon salt
1/2 cup confectioners' sugar, sifted
2 teaspoons real almond extract
2 cups sifted enriched flour
1 cup finely chopped pecans (or walnuts or almonds)
Additional sifted powdered sugar for rolling cookies in after baking
Mix butter with sugar until creamy. Add salt, almond extract, flour and nuts. Mix well and chill dough until easy to handle. Preheat oven to 350 degrees F. Shape dough into small walnut-sized balls (I use a #67 ice cream scoop) and place balls on ungreased cookie sheets. (I line my baking sheets with parchment paper.)
Bake at 350 degrees F. for 12 to 15 minutes (mine are done in 10 minutes) or until very light brown. Remove from oven and take off baking sheets to cool. While cookies are still warm (but not hot), roll them in sifted powdered sugar. Then after the cookies are completely cool, roll them in sifted powdered sugar a second time.
For a different twist, you may also roll the dough into balls, put them on ungreased baking sheets and make a thumb imprint in the center of each. Bake and cool completely. Then fill the indentations with a thin powdered sugar glaze type icing. I stir about 1 Tbsp of whole milk into 1/2 cup of sifted powdered sugar until smooth. You may also add a drop or 2 of food coloring to the icing/glaze. I end up with around 38 to 40 cookies.
Mexican Wedding Cakes (no idea where this came from originally--my mom's been baking these since 1950).
1 cup butter or margarine (I use 2 sticks of unsalted butter.)
1/2 teaspoon salt
1/2 cup confectioners' sugar, sifted
2 teaspoons real almond extract
2 cups sifted enriched flour
1 cup finely chopped pecans (or walnuts or almonds)
Additional sifted powdered sugar for rolling cookies in after baking
Mix butter with sugar until creamy. Add salt, almond extract, flour and nuts. Mix well and chill dough until easy to handle. Preheat oven to 350 degrees F. Shape dough into small walnut-sized balls (I use a #67 ice cream scoop) and place balls on ungreased cookie sheets. (I line my baking sheets with parchment paper.)
Bake at 350 degrees F. for 12 to 15 minutes (mine are done in 10 minutes) or until very light brown. Remove from oven and take off baking sheets to cool. While cookies are still warm (but not hot), roll them in sifted powdered sugar. Then after the cookies are completely cool, roll them in sifted powdered sugar a second time.
For a different twist, you may also roll the dough into balls, put them on ungreased baking sheets and make a thumb imprint in the center of each. Bake and cool completely. Then fill the indentations with a thin powdered sugar glaze type icing. I stir about 1 Tbsp of whole milk into 1/2 cup of sifted powdered sugar until smooth. You may also add a drop or 2 of food coloring to the icing/glaze. I end up with around 38 to 40 cookies.
Choco-Caramel Bars REC==>
Choco-Caramel Bars
(From BAR COOKIE BONANZA book.)
I've been making these since 1972 and believe the name has changed several times since then, but here is my version:
1 14-ounce bag of caramels, unwrapped
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines brand. If you cannot find a Swiss chocolate box cake mix, the German Chocolate box cake mix will also work.)
1/2 cup unsalted butter (1 stick), melted
1 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans (I use pecans.)
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat, stirring, until melted and smooth. Keep warm. combine cake mix, butter and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter into a greased, 13x9X2-inch baking pan. Bake at 350 degrees F for 6 minutes. Cool on wire rack for 2 minutes.
Spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.
Stir 1/2 cup nuts into remaining batter. The recipe says to then "drop the batter by spoonfuls over the top", but this is how I was taught to do that step ==>
Press a bit of the remaining batter in between the palms of your hands to flatten it (use about 1/8 to 1/4 cup at a time) and lay the flattened piece on top of the chocolate chips. Continue doing this until your have pretty much covered all the chocolate chips and are out of batter. The flattened pieces do not have to overlap and you may end up with some small spots that are not completely covered, but don't worry about that. Just put the flattened pieces as close together as possible. Sprinkle the flattened layer with the 1/2 cup of remaining chopped nuts. Push the nuts lightly into the top layer.
Bake 16 minutes more. Remove from oven. Cool in pan on wire rack. Cut into bars. Makes 36 bars.
Choco-Caramel Bars
(From BAR COOKIE BONANZA book.)
I've been making these since 1972 and believe the name has changed several times since then, but here is my version:
1 14-ounce bag of caramels, unwrapped
2/3 cup evaporated milk, divided
One 18-1/2 ounce package Swiss chocolate cake mix (I use Duncan Hines brand. If you cannot find a Swiss chocolate box cake mix, the German Chocolate box cake mix will also work.)
1/2 cup unsalted butter (1 stick), melted
1 6-ounce package semisweet chocolate chips
1 cup chopped walnuts OR pecans (I use pecans.)
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Heat, stirring, until melted and smooth. Keep warm. combine cake mix, butter and remaining milk in mixing bowl. Beat with mixer on medium speed for 2 minutes. Spread 1/2 of batter into a greased, 13x9X2-inch baking pan. Bake at 350 degrees F for 6 minutes. Cool on wire rack for 2 minutes.
Spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.
Stir 1/2 cup nuts into remaining batter. The recipe says to then "drop the batter by spoonfuls over the top", but this is how I was taught to do that step ==>
Press a bit of the remaining batter in between the palms of your hands to flatten it (use about 1/8 to 1/4 cup at a time) and lay the flattened piece on top of the chocolate chips. Continue doing this until your have pretty much covered all the chocolate chips and are out of batter. The flattened pieces do not have to overlap and you may end up with some small spots that are not completely covered, but don't worry about that. Just put the flattened pieces as close together as possible. Sprinkle the flattened layer with the 1/2 cup of remaining chopped nuts. Push the nuts lightly into the top layer.
Bake 16 minutes more. Remove from oven. Cool in pan on wire rack. Cut into bars. Makes 36 bars.
Pumpkin-Crunch Torte REC==>
Pumpkin-Crunch Torte from THE GOOD HOUSEKEEPING ILLUSTRATED BOOK OF DESSERTS, pp. 86-87.
16 servings (You will need four 9-inch round cake pans.)
Crunch Topping (recipe below)
1-1/4 cups sugar
3/4 cup margarin or butter (1-1/2 sticks), softened (I use unsalted butter.)
Half of a 16-ounce can solid pack pumpkin (1 cup), NOT pumpkin pie mix.
2-1/2 cups all-purpose flour
1/2 cup plain yogurt (I use sour cream.)
1 tablespoon pumpkin pie spice
2-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups heavy or whipping cream
Vanilla-wafer crumbs for garnish
1) Prepare Crunch Topping; set aside topping in pans. Preheat oven to 350 degrees F.
CRUNCH TOPPING--
1-1/2 cups walnuts, finely chopped
1-1/2 cups vanilla-wafer crumbs (about 36 cookies)
1-1/2 cups packed light brown sugar
3/4 cup margarine or butter (1-1/2 sticks), melted
--In large bowl, with spoon, mix walnuts, vanilla-wafer crumbs, light brown sugar, and melted butter/margarine until well blended.
--Into each of four 9-inch round cake pans, measure one-fourth of crunch topping. (I grease and flour the pans, then cut parchment paper to line the bottoms of the pans plus I also spray the parchment circles lightly with PAM.)
--With fingers, evenly pat topping to cover bottoms of pans.
2) In large bowl, with mixer at low speed, beat sugar and softened margarine or butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add pumpkin and next 7 ingredients; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl (batter will be thick).
3) Divide batter evenly and spoon batter over Crunch Topping in each of the 4 cake pans; spread batter evenly with a rubber spatula.
4) Stagger 4 cake pans on 2 oven racks, so layers are not directly on top of one another. Bake 20 minutes or until toothpick inserted in center of each cake layer comes out clean, rotating pans between upper and lower racks after 10 minutes. (It usually takes about 14 minutes total time for my layers to bake.)
5) Cool cake layers in pans on wire racks for 10 minutes after removing from oven. With icing spatula, loosen each cake layer from edge of pan.
6) Invert cake layers onto wire racks to cool completely.
7) In a chilled metal bowl using chilled beaters, with mixer at medium speed, beat chilled heavy/whipping cream until stiff peaks form. (I like to add a bit of sifted powdered sugar to this.)
smileys/bigeyes.gif On a cake plate, place 1 cake layer, crunch-topping-side up; top with one-fourth of the whipped cream and spread whipped cream to the edges of the cake layer to completely cover.
9) Repeat layering, ending with a cake layer, topping-side up. Spoon or dollop the remaining one-fourth of the whipped cream around the edge of the top layer. (I like to use a pastry bag and large star tip 6B to pipe whipped cream around the edge of the top layer.) Sprinkle the whipped cream on the top layer lightly with vanilla-wafer crumbs. Refrigerate if not serving right away.
I love this torte, and hope you'll like it, too! Caryn
Pumpkin-Crunch Torte from THE GOOD HOUSEKEEPING ILLUSTRATED BOOK OF DESSERTS, pp. 86-87.
16 servings (You will need four 9-inch round cake pans.)
Crunch Topping (recipe below)
1-1/4 cups sugar
3/4 cup margarin or butter (1-1/2 sticks), softened (I use unsalted butter.)
Half of a 16-ounce can solid pack pumpkin (1 cup), NOT pumpkin pie mix.
2-1/2 cups all-purpose flour
1/2 cup plain yogurt (I use sour cream.)
1 tablespoon pumpkin pie spice
2-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups heavy or whipping cream
Vanilla-wafer crumbs for garnish
1) Prepare Crunch Topping; set aside topping in pans. Preheat oven to 350 degrees F.
CRUNCH TOPPING--
1-1/2 cups walnuts, finely chopped
1-1/2 cups vanilla-wafer crumbs (about 36 cookies)
1-1/2 cups packed light brown sugar
3/4 cup margarine or butter (1-1/2 sticks), melted
--In large bowl, with spoon, mix walnuts, vanilla-wafer crumbs, light brown sugar, and melted butter/margarine until well blended.
--Into each of four 9-inch round cake pans, measure one-fourth of crunch topping. (I grease and flour the pans, then cut parchment paper to line the bottoms of the pans plus I also spray the parchment circles lightly with PAM.)
--With fingers, evenly pat topping to cover bottoms of pans.
2) In large bowl, with mixer at low speed, beat sugar and softened margarine or butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add pumpkin and next 7 ingredients; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl (batter will be thick).
3) Divide batter evenly and spoon batter over Crunch Topping in each of the 4 cake pans; spread batter evenly with a rubber spatula.
4) Stagger 4 cake pans on 2 oven racks, so layers are not directly on top of one another. Bake 20 minutes or until toothpick inserted in center of each cake layer comes out clean, rotating pans between upper and lower racks after 10 minutes. (It usually takes about 14 minutes total time for my layers to bake.)
5) Cool cake layers in pans on wire racks for 10 minutes after removing from oven. With icing spatula, loosen each cake layer from edge of pan.
6) Invert cake layers onto wire racks to cool completely.
7) In a chilled metal bowl using chilled beaters, with mixer at medium speed, beat chilled heavy/whipping cream until stiff peaks form. (I like to add a bit of sifted powdered sugar to this.)
smileys/bigeyes.gif On a cake plate, place 1 cake layer, crunch-topping-side up; top with one-fourth of the whipped cream and spread whipped cream to the edges of the cake layer to completely cover.
9) Repeat layering, ending with a cake layer, topping-side up. Spoon or dollop the remaining one-fourth of the whipped cream around the edge of the top layer. (I like to use a pastry bag and large star tip 6B to pipe whipped cream around the edge of the top layer.) Sprinkle the whipped cream on the top layer lightly with vanilla-wafer crumbs. Refrigerate if not serving right away.
I love this torte, and hope you'll like it, too! Caryn
I'm drooling on my keyboard here...Looks fabulous! If you're looking to change
things up a bit, the link is to one of my all time favorite creme brulees.
http://seattletallpoppy.blogspot.com/2007/03/one.html
things up a bit, the link is to one of my all time favorite creme brulees.
http://seattletallpoppy.blogspot.com/2007/03/one.html
Classic Creme Brulee frm CI except I use 3/4 cup of sugar instead of the 2/3 cup called for==>
Thanks to MarilynFLA for originally posting!
I served with a fresh mixture of berries & kiwi--strawberries, blueberries, raspberries, blackberries as well as some sliced kiwi fruit.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=68538
Thanks to MarilynFLA for originally posting!
I served with a fresh mixture of berries & kiwi--strawberries, blueberries, raspberries, blackberries as well as some sliced kiwi fruit.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=68538
Pesto Bread==>
Pesto Bread (Recipe was submitted by Fleta Jonassen and appears on page 49 of COOKING WITH HERBS compiled by The Columbus, IN, Herb Society.)
Bread:
1-1/2 packages yeast (about 1 Tbsp.)
2 cups warm water (105 to 115 degrees F)
1-1/2 teaspoons salt
1 Tablespoon sugar
6 to 7 cups all-purpose flour
Corn meal (for baking sheet)
Pesto:
2 cups fresh basil leaves
2 Tablespoons pine nuts
4 medium cloves garlic
1/3 cup olive oil
1/2 cup freshly grated Parmesan cheese
In a food processor, combine all the pesto ingredients EXCEPT the cheese. Process with steel blade until smooth, stopping several times to scrape down sides of the bowl. Transfer the mixture to a bowl and stir in the cheese by hand. (Cover with Saran wrap to prevent pesto from turning black.)
Mix bread ingredients together and add flour, 1 cup at a time. Turn dough out onto board and knead until elastic. (I knead in my KA stand mixer.) Place dough in an oiled bowl; cover with Saran Wrap and towel; let rise about 1-1/2 hours in a warm place or until doubled in volume. Turn dough out onto a floured board and punch down. Divide dough in half and pat or roll each half into a rectangle, each measuring about 10x12 inches.
Over each bread rectangle, spread a thin layer of pesto, leaving a 1-inch border. (I split the pesto amount between the 2 rectangles.) Starting with the long side of the rectangle, roll into a cylinder and shape into a loaf and pinch edges to seal. Let rise for 5 minutes.
Sprinkle baking sheet with corn meal (I put down a layer of parchment paper first and sprinkle it with the meal), put loaves on top of meal and brush both loaves with cold water. Place a pan of boiling water on the bottom rack of the oven and put the bread loaves into a COLD oven and set the temperature to 400 degrees F. Bake bread for 35 to 40 minutes. (Mine is usually done around 28 to 30 minutes. I test it with an instant-read thermometer.) Remove bread from oven and place on rack to cool. Yield: 2 loaves.
Pesto Bread (Recipe was submitted by Fleta Jonassen and appears on page 49 of COOKING WITH HERBS compiled by The Columbus, IN, Herb Society.)
Bread:
1-1/2 packages yeast (about 1 Tbsp.)
2 cups warm water (105 to 115 degrees F)
1-1/2 teaspoons salt
1 Tablespoon sugar
6 to 7 cups all-purpose flour
Corn meal (for baking sheet)
Pesto:
2 cups fresh basil leaves
2 Tablespoons pine nuts
4 medium cloves garlic
1/3 cup olive oil
1/2 cup freshly grated Parmesan cheese
In a food processor, combine all the pesto ingredients EXCEPT the cheese. Process with steel blade until smooth, stopping several times to scrape down sides of the bowl. Transfer the mixture to a bowl and stir in the cheese by hand. (Cover with Saran wrap to prevent pesto from turning black.)
Mix bread ingredients together and add flour, 1 cup at a time. Turn dough out onto board and knead until elastic. (I knead in my KA stand mixer.) Place dough in an oiled bowl; cover with Saran Wrap and towel; let rise about 1-1/2 hours in a warm place or until doubled in volume. Turn dough out onto a floured board and punch down. Divide dough in half and pat or roll each half into a rectangle, each measuring about 10x12 inches.
Over each bread rectangle, spread a thin layer of pesto, leaving a 1-inch border. (I split the pesto amount between the 2 rectangles.) Starting with the long side of the rectangle, roll into a cylinder and shape into a loaf and pinch edges to seal. Let rise for 5 minutes.
Sprinkle baking sheet with corn meal (I put down a layer of parchment paper first and sprinkle it with the meal), put loaves on top of meal and brush both loaves with cold water. Place a pan of boiling water on the bottom rack of the oven and put the bread loaves into a COLD oven and set the temperature to 400 degrees F. Bake bread for 35 to 40 minutes. (Mine is usually done around 28 to 30 minutes. I test it with an instant-read thermometer.) Remove bread from oven and place on rack to cool. Yield: 2 loaves.
Broccoli Slaw with Cranberries ==>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89627
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89627
Potato, Shiitake and Brie Gratin==>
Potato, Shiitake and Brie Gratin (originally given to me by Joanne Slaughter from I'LL TASTE MANHATTAN.)
6 good-sized red new potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
1/2 pound shiitake mushrooms, wiped with stems removed & discarded
1/2 pound fairly firm Brie, rind removed
Salt and freshly ground black pepper to taste
1 cup heavy cream
1 clove garlic, minced
1 teaspoon dried thyme
3 Tablespoons grated Parmesan cheese
1/4 cup fine dry bread crumbs
1) Using a mandoline, slicing disc of food processor, or sharp knife, cut the unpeeled potatoes into slices about an eighth-inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat slices dry.
2) Preheat the oven to 425 degrees F. Butter a shallow gratin dish or glass baking dish about 10 inches across.
3) Thinly slice the shiitake caps. Cut the Brie into small cubes. (This is most easily done with cold firm cheese.) Layer one-third of the potato slices in the buttered dish. Lay half the shiitakes and half the cheese dubes evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with the remaining shiitakes and Brie. Season with salt and pepper. Arrange the remaining potato slices on top. Combine the cream, garlic and thyme in a small bowl and pour over the potatoes, pushing the layers down so that all the liquid is absorbed. (You might need to add a bit more cream.) Cover the pan tightly with foil and bake for 30 minutes.
4) Combine the Parmesan cheese and bread crumbs and season the mixture with more salt and pepper (I usually don't add any more salt to the topping as I think the cheese is salty enough.) Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender, and the top is crusty and golden brown. Yield: At least six servings.
Potato, Shiitake and Brie Gratin (originally given to me by Joanne Slaughter from I'LL TASTE MANHATTAN.)
6 good-sized red new potatoes, scrubbed but not peeled
1 teaspoon unsalted butter
1/2 pound shiitake mushrooms, wiped with stems removed & discarded
1/2 pound fairly firm Brie, rind removed
Salt and freshly ground black pepper to taste
1 cup heavy cream
1 clove garlic, minced
1 teaspoon dried thyme
3 Tablespoons grated Parmesan cheese
1/4 cup fine dry bread crumbs
1) Using a mandoline, slicing disc of food processor, or sharp knife, cut the unpeeled potatoes into slices about an eighth-inch thick. Place them in a large bowl of cold water and soak for 30 minutes, changing the water twice. Drain and pat slices dry.
2) Preheat the oven to 425 degrees F. Butter a shallow gratin dish or glass baking dish about 10 inches across.
3) Thinly slice the shiitake caps. Cut the Brie into small cubes. (This is most easily done with cold firm cheese.) Layer one-third of the potato slices in the buttered dish. Lay half the shiitakes and half the cheese dubes evenly over the top. Liberally season with salt and pepper. Add another third of the potatoes and top with the remaining shiitakes and Brie. Season with salt and pepper. Arrange the remaining potato slices on top. Combine the cream, garlic and thyme in a small bowl and pour over the potatoes, pushing the layers down so that all the liquid is absorbed. (You might need to add a bit more cream.) Cover the pan tightly with foil and bake for 30 minutes.
4) Combine the Parmesan cheese and bread crumbs and season the mixture with more salt and pepper (I usually don't add any more salt to the topping as I think the cheese is salty enough.) Remove the foil from the pan and sprinkle the crumbs over the potatoes. Place the pan on a rack in the bottom third of the oven and bake 30 to 40 minutes longer, until the potatoes are very tender, and the top is crusty and golden brown. Yield: At least six servings.
Green Beans with Tomatoes==>
Green Beans with Tomatoes (This side tastes great and has gorgeous Christmas colors!)
1 pound whole, fresh green beans, trimmed
2 ounces olive oil
3 tomatoes
1/3 cup onion
1/3 cup bacon, cooked and crumbled
Salt & freshly ground pepper
In a large pot, boil green beans for 10 minutes or until tender crisp. Drain into a colander and transfer to an ice bath to stop the cooking process. Set aside. Dice tomatoes into 1/2-inch pieces. Cut onion in half and then into thin slices. In a medium-size saute pan, heat olive oil (I add a bit of the bacon grease for flavor.) and cook onion, tomato and green beans for 3 to 4 minute over medium heat. Add crumbled bacon and season with salt and pepper to taste. (I cook the onion for a couple minutes prior to adding the tomatoes and green beans.)
Source: COOKING WITH MICKEY, GOURMET MICKEY COOKBOOK VOLUME II, page 223.
Green Beans with Tomatoes (This side tastes great and has gorgeous Christmas colors!)
1 pound whole, fresh green beans, trimmed
2 ounces olive oil
3 tomatoes
1/3 cup onion
1/3 cup bacon, cooked and crumbled
Salt & freshly ground pepper
In a large pot, boil green beans for 10 minutes or until tender crisp. Drain into a colander and transfer to an ice bath to stop the cooking process. Set aside. Dice tomatoes into 1/2-inch pieces. Cut onion in half and then into thin slices. In a medium-size saute pan, heat olive oil (I add a bit of the bacon grease for flavor.) and cook onion, tomato and green beans for 3 to 4 minute over medium heat. Add crumbled bacon and season with salt and pepper to taste. (I cook the onion for a couple minutes prior to adding the tomatoes and green beans.)
Source: COOKING WITH MICKEY, GOURMET MICKEY COOKBOOK VOLUME II, page 223.
Crudites platter at link with Basic Herb Dip inside==>
Basic Herb Dip
(from THE COMPLETE CATERER by Elizabeth Lawrence)
This is a versatile dip that can be used for vegetables and chips, and as a stuffing for vegetables, choux puffs, or tea sandwiches. Makes about 2-1/2 cups.
6 ounces cream cheese, softened (I throw in the whole 8-oz package!)
1 cup mayonnaise, preferably homemade (I use Helmann's.)
1/4 cup dry white wine
1/4 cup finely chopped fresh dill, basil, coriander, or parsley
2 Tablespoons Dijon mustard
Salt & freshly ground pepper to taste
Beat the cream cheese until quite soft. Beat in the mayonnaise, white wine, herbs, mustard, and salt & pepper to taste.
Variations:
--To make a cheese dip, stir 1/2 cup finely grated Parmesan or sharp cheddar into the dip.
--To make a cucumber dip, peel and finely chop the flesh of 1 cucumber and stir into the dip.
http://eat.at/swap/forum1/88434
Basic Herb Dip
(from THE COMPLETE CATERER by Elizabeth Lawrence)
This is a versatile dip that can be used for vegetables and chips, and as a stuffing for vegetables, choux puffs, or tea sandwiches. Makes about 2-1/2 cups.
6 ounces cream cheese, softened (I throw in the whole 8-oz package!)
1 cup mayonnaise, preferably homemade (I use Helmann's.)
1/4 cup dry white wine
1/4 cup finely chopped fresh dill, basil, coriander, or parsley
2 Tablespoons Dijon mustard
Salt & freshly ground pepper to taste
Beat the cream cheese until quite soft. Beat in the mayonnaise, white wine, herbs, mustard, and salt & pepper to taste.
Variations:
--To make a cheese dip, stir 1/2 cup finely grated Parmesan or sharp cheddar into the dip.
--To make a cucumber dip, peel and finely chop the flesh of 1 cucumber and stir into the dip.
http://eat.at/swap/forum1/88434
Classic Tenderloin With Balsamic Portobello Sauce as posted by Olga_D_Ont==>
I baked this to 120 degrees F internal temperature.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=22044
I baked this to 120 degrees F internal temperature.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=22044