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12-08-2012, 06:10 PM
Re: (...)
Hi Everyone
Went to a Cooking Class yesterday was on Brunch food - We made a Macadamia Carmel Tart - all the calories in the world but good.
Tomato Soup
Spinach Salad - with cranberries/ cheese/ bacon - avacodo - red onion
Wild Rice and Crab - Savory Cremem Brulee - Great
Red Papper Presto Dip - Hot with Feta Cheese
Bacon Wrapped Dates with Cheese and Maple Syrup
If your interested in any recipes - let me know.
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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Yeah, okay, ALL OF THEM would be appreciated.
You had me at the tart, but that Spinach salad sounds delish! Tell me you did a warn bacon dressing... Please? Pretty please??
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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Oh Marye, you won't get away easily with this menu of goodies!!!! All sound so good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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OMG!! You lost me at the Macadamia Tart!! Then I saw...
Wild Rice and Crab - Savory Cremem Brulee - Great
Red Papper Presto Dip - Hot with Feta Cheese
Bacon Wrapped Dates with Cheese and Maple Syrup
PLEASE, Please, please post the recipes!!!
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I want that crab recipe STAT
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I know! The savory Creme brûlée has my attention, for sure!
Daphne
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Hi Everyone - Here they are! - Have fun as I intend to
Wild Rice and Crab Savory Creme Brulee
Makes 6 servings - Preheat Oven to 375 - Place a 9X13 baking Pan in oven, fill with 1/2 inch water
Rinse and cook 1/3 cup wild rice in 1/4 tsp salt and 1 1/2 cup water until tender (approx.50 minutes) Saute 1/4 cup diced onion in 1 Tbls melted butter in a 2 quart saucepan cool Add 6 oz. Crab or (shrimp) and 3 TBS diced chives Beat 2 eggs and 2 yolks in separate mixing bowl Add 1/4 tsp. Salt: white pepper to taste(use 1/2 salt if using unsalted butter) Stir in 1 1/2 cup Cream (can use half and half) and 3/4 Cup Gruyere, grated
Add cooked onions and wild rice to custard Place 6 oz. cups in water bath pour custard into cups and bake until center are set (45-50 min) Sprinkle 1 tsp finely grated parmesan on each souffle dish. Use flame torch on surface for great color before serving
* Note trick for checking for crab shell - put meat on place and microware 5 seconds - shells will turn a lovely pink , easy to identify and remove.
(They bought Crab from Costco - in cooler) blue package - )
This was just GREAT!
Spinach Salad
1 bag fresh baby Spinach, Chopped - Tails removed 1 Avocado, Sliced & Diced 1 Red Onion, Sliced 1/2 Cup dried Cranberries 1 Can Mandarin Oranges 1/4 Cup Fried and crumbled bacon
Dressing: 1/3 Cup fresh orange juice 2 Tbs. Balsamic Vinegar 1 Tbs Ex. Virgin Olive Oil Salt and Pepper to taste
Place all the salad ingredients in a large bowl, Whish dressing ingredients together or combine in a small jar and shake well - (best if made day ahead) Pour dressing over salad a few minutes before serving This is a salad I have been requested to make for the holidays for the last sever years. Its each to change by adding nuts, apples and feta cheese. (yesterday they useda dill/Harviti Cheese Diced small)
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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Here's some more :
Bacon Wrapped Dates
Sliced Open 1 side of a pitted date Wrap around a small stick of Manchego Cheese( Actually took 3 Small Pieces(Sticks) and Put in Dates) Wrap 1/3 of a Slice of Thick Bacon around the date and secure with a tookpick Bake at 400 - 8 minutes. Turn over and Bake 8 minutes more Brush with Maple Syrup (Real Stuff) Bake 3 minutes more until crackly
* Note take Pit out if not pitted. - ( she purchased these at Trader Joes)
Red Pepper Pesto Dip
1 8 oz tub of soft cream Cheese 1 large Red Bell Pepper - Chopped fine 1/2 cup crumbled Feta Cheese 2 Tbs basil presto
Mix all together, spread in a 2 cup oven proof serving dish. Bake 15-20 minutes at 350
Serve with crackers.
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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Macadamia Carmel Tart - This was something -
For the Shell:
1 cup plus 2 Tbs unbleached all purpose flour 1 1/2 Tbs Sugar 3/4 Stick Cold Unsalted Butter Cut into Bits 1 1/2 Tbs Cold Vegetable Shortening 1/3 Cup Ice Water
3 Tbs Raspberry Jam Nice Jam)
In a food processor blend together the flour, pinch of salt, the sugar, the butter and the shortening until the mixture resembles coarse meal, add the water and pulse the motor until the mixture just forms a dough Chill the dough, wrapped in wax paper for 30 minutes. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into an 11 " tart pan with a removeable fluted rim, freeze the shell for 30 minutes. Line with foil, fill with pie weights and bake in the middle of a preheated 425 oven for 15 Minutes. Remove the foil and the weights carefully and bake the shell for 10 minutes more, or until it is pale golden. Let the shell cool with the back of a spoon and spread the jam across the bottom.
For the Filling:
1/2 Cup Almonds Toasted lightly 1/2 Cup Almond Paste broken up 1/2 Stick unsalted butter cut into 4 pieces 2 Tbs all purpose Flour 2 Large Eggs 1/4 Cup Cognac or Brandy (used Brandy) In the food processor blend the almonds and the almond paste until the mixture is smooth. With the motor running Add the butter, - 1 piece at a time, the flour, the eggs and the Brandy and blend the filling until it is smooth. Spread the filling over the jam bake the tart in the middle of a preheated 350 oven for 15 minutes or until the filling is just set and let it cool.
For the Topping: 1 1/3 cups sugar 1/4 Cup Water 3/4 Stick (6 TBS) unsalted butter - Melted 1 Cup heavy cream 2 1/2 cups unsalted Macadamia Nuts - Toasted Lightly and Chopped
Whipped Cream as an Accompaniment -
In a heavy sauce Pan combine the sugar, the water and the butter and boil the mixture, undistrubed, until it is a deep caramel. Removed the pan from the heat and POUR the cream carefully into the side of the pan, stirring. Boil the mixture over a moderately high heat stirring until it is thick and smooth and stir in the Macadamia Nuts Spoon the topping over the filling, let the tart cool until it is firm and serve with Whipped Cream
DO NOT LEAVE THIS - AS IT WILL BURN -
This was the show stopper!
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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Tomato Soup
4 sliced thick cut bacon, finely chopped 2 Tbs unsalted butter 4 Cloves garlic, finely chopped 1 medium Onion Finely Chopped 1 Carrot - Finely Chopped 3 Tbs Tomato Paste 1 Tbs Flour
4 Cups Chicken Stock 2 Sprigs Thyme 1 Bay Leaf 1 15 oz. can whole, peeled Tomatoes in Juice 1/4 Cup heavy Cream Salt & Pepper to taste
Creme Friche or Sour Cream, Croutons, Chopped Chives to Garnish
Heat Bacon in 4 quart saucepan over medium heat and cook until its fat render and bacon is crisp about 15 Minutes. Remove Bacon and Set Aside. Drain Fat except for a couple of Tablespoons. Add Butter and increase temperature to medium high. Add garlic Onion, and carrot and cook stirring until soft about 20 minutes. Add Tomato Paste and cook stirring until lightly carmelized about 3 minutes. Add Flour and cook, stirring until smooth, about 2 minutes more. Add Stock, Thyme, Bayleaf, and tomatoes, and bring to a boil, reduce heat to medium low and cook, stirring occasionally until slightly reduced about 30 minutes. Removed from heat, and puree. return to saucepan and stir in cream. Season with Salt and pepper, Divide among bowls, dollop with creme fraiche, and sprinkle with crouton bacon and chives.
I believe you could use the Immersion Blender and not have to put this in a blender.
While the above was good - I just felt the taste was off. - maybe a good brand of tomatoes should of been used. (my opinion)
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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