Are you going buffet style, formal or fun and lively with your table settings? Presentation reflects the style and the first impression on entering the house to the lingering memories, so it's important for an enjoyable party. Take time to consider all options to avoid being overwhelmed by choices when deciding on what to serve and shopping for ingredients. Are you going to have a party theme? Once the style is set, follow through it with enthusiasm! And remember don't forget the mouthwatering desserts to end the soiree.
I have given you an eclectic group of recipes to try and I hope you enjoy them. Good advice is to shop ahead and stay calm.
Here are a few fun and delicious cocktails if you plan on serving them.
Brandy Alexander; shake together 1 part brandy, 1 part creme de cocoa and 1 part heavy whipping cream. Pour into a glass and serve dusted with a touch of fresh nutmeg. Dry Martini; shake 2 parts gin with 1 part dry white vermouth. Pour into a glass and add a stuffed green olive or you can add 1 part gin to 2 parts vermouth. Manhattan - one of my favorites; mix 1 part EACH of dry and sweet vermouth with 4 parts bourbon, pour into a glass. Margarita; shake 1 part curacao with 4 parts tequila and 1 part fresh lime juice, pour into salted rimmed glasses. Pina Colada - shake 3 parts white rum with 4 parts pineapple juice, 2 parts coconut cream, 2 Tbl. grenadine and 1 Tbl. simple syrup. Pour into glass with ice and garnish with a pineapple piece and maraschino cherry. Rusty Nail - stir 2 parts whisky with 1 part Drambuie and serve over ice. Tequila Sunrise - mix 1 part tequila with 2 parts orange juice. Pour 1 tsp. grenadine into a glass and add ice then carefully pour in the orange mixture.
Tapas - easy and simple - to serve; arrange the tapas in small serving bowls.
Marinated olives
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1 tsp. fresh rosemary, chopped
2 tsp. fresh parsley, chopped
2 garlic cloves, sliced thinly
1 Tbl. sherry vinegar
2 Tbl. extra virgin olive oil
2 cups black, green and stuffed olives (variety)
Mix all together with olives and place covered in the refrigerator for up to 1 week.
Marinated Cheese
1 round of brie cheese, do not remove rind
6 Tbl. olive oil
1 Tbl. white wine vinegar
1 tsp. black peppercorns
1 garlic clove, thinly sliced
3 fresh thyme sprigs, garnish
Cut cheese into bite size pieces leaving rind on. Mix the oil, vinegar, peppercorns, garlic and herb sprigs and pour over cheese in a bowl. Cover and chill up to 2 days.
Almonds
1/4 to 1/2 tsp. cayenne
2 Tbl. sea salt
2 Tbl. butter
4 Tbl. olive oil
2 cups blanched almonds
Mix the cayenne and salt into a bowl. In a saute pan add butter/oil add almonds and pan fry for 5 minutes stirring until golden brown. Pour the browned almonds into the salt and cayenne mixture and toss to coat well. Leave to cool and store in airtight container up to 1 week.
Baby Onions with Wine and Coriander
7 Tbl. olive oil
1 1/2 lbs. baby onions, peeled (pearl or button onions)
2/3 cup dry white wine
2 bay leaves
2 garlic cloves, crushed
2 small red dried chilies
1 Tbl. coriander seeds, toasted and lightly crushed
1/2 tsp. honey
fresh thyme leaves
2 Tbl. currants
1 tsp. lemon zest
2 Tbl. fresh parsley, chopped
4 Tbl. pine nuts, lightly toasted
salt and freshly ground black pepper
Place 2 Tbl. olive oil in roasting pan and add onions cooking over medium heat for about 6 minutes or until they begin to color. Remove from pan and set aside. Add remaining oil, wine, bay leaves, garlic, chilies, coriander seeds, honey and thyme to pan. Bring to boil and cook 5 minutes, return onions to pan. Add the currants and reduce heat and cook on low for 20 minutes or until onions are tender, but not falling apart. Use a slotted spoon to place in serving dish. Boil the liquid on high to reduce. Taste and adjust flavorings, pour this reduced liquid over onions and garnish with oregano. Set aside to cool then chill. Just before serving stir in lemon zest, parsley and pine nuts.
Mussels in Black Bean Sauce - depending on how many you are serving these can be made for appetizers or a main course. If using for a main course increase ingredients in recipe.
25 mussels
1-inch piece ginger root, peeled and minced
2 garlic cloves, finely minced
1 fresh red chili, seeded and chopped
1 1/2 Tbl. black bean sauce
1 1/2 Tbl. dry sherry
1 tsp. sugar
2 tsp. toasted sesame oil
2 tsp. soy sauce
2 scallions, finely sliced on diagonal including green part
Into a large saute pan, add about 1 Tbl. vegetable oil and add ginger, garlic and chili stirring for a few seconds, add black bean sauce, then sherry and sugar stirring about 30 seconds or until sugar is dissolved. Remove from heat and stir in sesame oil and soy sauce mixing well. Into a large saute pan add mussels with 1/2 cup dry white wine and 1/2 cup water, cover and steam about 15 minutes or until they open, if some of them don't open discard those. Remove mussels and take off the top portion of shell and place mussels onto a serving platter and pour sauce over top.
Tortilla Cones with Salmon and Cream Cheese
2 (8 oz.) packages cream cheese, soft
4 Tbl. fresh dill, finely chopped
1 lemon, juiced
Tabasco, to taste
1/2 small red onion, finely minced
1/2 English cucumber, peeled if desired and chopped
4 Tbl. small capers, drained and rough chopped
2 Tbl. extra virgin olive oil
4 Tbl. fresh parsley, chopped
8 oz. lox, sliced
8 small fresh flour tortillas, I like the sun-dried tomato version
salt and freshly ground black pepper
Into a bowl add cream cheese, dill, season with salt, pepper, 1 Tbl. lemon juice and Tabasco. Mix to combine. Add the red onion, capers and olive oil to the bowl, stir in the parsley taste then add more lemon juice if needed. Lay the tortillas flat and spread some of the cream cheese mixture, then add some lox. Roll the tortillas into cones, garnish with cucumbers and secure with pretty cocktail sticks. Arrange onto a serving plate and add extra lemon wedges for garnish with a bunch of fresh dill.
Cibatta Appetizers
2 red bell peppers, seeded and grilled
2 yellow bell peppers, seeded and grilled
1 loaf fresh cibatta bread, sliced into thick slices
Slices of prosciutto
Slices of fresh mozzarella cheese
freshly ground black pepper
Fresh basil leaves, sliced
Heat the grill and rub peppers with a little olive oil, lay on grill and blacken, turning occasionally. Place into a bowl and cover with plastic wrap for about 10 minutes, peel off skins and slice into thick strips. Cut the bread into slices on diagonal, brush with olive oil and place onto grill to get golden brown. Arrange the pepper and prosciutto onto bread slices, top with mozzarella cheese and a sprinkle of freshly ground black pepper. Place onto grill for about 3 minutes until cheese is bubbly. Place onto serving platter and garnish with slices of fresh basil on top of melted cheese.
Chicken and Peach Salad in Filo Tarts
3 sheets of filo pasty, thawed if frozen
2 skinless, boneless chicken breasts, poached, chilled and chopped
1/2 cup mayonnaise
zest of 1 lime
Juice of 1 lime
2 ripe peaches, peeled, pitted and chopped (if you can't find good peaches, you can use frozen thawed peaches)
2 Tbl. peach preserves
2 scallions, thinly sliced including green part
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
butter, melted
Preheat oven to 400 degrees. Brush 12 small muffin pans with a little melted butter. Cut each filo pastry into 12 round large pieces allowing enough so the tops stand above the muffin cups. Brush each filo piece with a touch of butter, then add another piece on top and brush with more butter and finally add a third piece to the second piece doing this 12 times. Bake for about 5 to 6 minutes or until golden brown. Leave in tins for a few minutes, then remove to cooling racks. Into a large bowl; add chicken, zest and juice, season with salt and pepper. Stir in some mayonnaise, scallions, the preserves, parsley and mix to combine. Taste and adjust with salt and pepper. Cover and chill about 30 minutes and spoon some mixture into each tartlet. These go fast so I would suggest making a couple of batches.
Eggplant and Lemon Dip - so good and refreshing
1 large eggplant
1 small onion, finely minced
2 garlic cloves, finely minced
2 Tbl. olive oil
4 Tbl. fresh parsley, chopped
5 Tbl. creme fraiche
Tabasco, to taste
1 lemon, juiced
salt and freshly ground black pepper
Baguette slices, sliced about 1/2-inch thick and lightly toasted
Preheat the broiler and place the eggplant onto a baking sheet and cook about 30 minutes turning occasionally until skin is blackened and soft when pressed with a fork. You can also place this directly onto a grill and cook that way. Cover the cooked eggplant with a clean kitchen towel and set aside to cool for about 5 minutes. Into a saute pan add the olive oil and onion cooking about 5 minutes then add garlic cooking to soften, but do not brown. Peel the skin from the eggplant and mash the pulp into a puree, placing into a bowl. Stir in the onion mixture, parsley and creme fraiche. Mix in Tabasco, lemon juice and season to taste. Serve on baguette slices.
Refreshing Watermelon Salad - always love this as do guests
1 small seedless watermelon, chilled
1 1/2 cups feta cheese, large crumble
1/4 cup pine nuts, lightly toasted
2 Tbl. fresh mint, chopped
1 Tbl. light rum
salt
baby arugula, rinsed and spun dry
Dressing
1 large lime, juiced
1 tsp. lime zest
2 Tbl. olive oil
1 Tbl. honey
Slice watermelon and remove skin. Chop watermelon into about 1-inch chunks and place into a large bowl, pour over rum and toss gently to mix. Let marinate for about 15 minutes. Dressing; into a jar with lid add dressing ingredients and shake well to combine. Taste and adjust flavorings. Onto a serving platter add arugula then with a slotted spoon remove watermelon to serving platter and add remaining ingredients. Add some of the rum from the watermelon to dressing and shake well, taste and adjust flavorings and pour over salad.
Grilled Vegetables with Pesto
4 small eggplants
4 large zucchini
2 red bell peppers
2 yellow bell peppers
2 large red onions
1 1/2 cups Greek plain yogurt
6 Tbl. pesto
dash of red pepper flakes
salt and freshly ground black pepper
olive oil
Preheat grill and rub grates with oil. Cut the eggplant into 1/2-inch slices and sprinkle with salt, place onto paper towels and allow to drain for 30 minutes. Rinse well in cold water and pat dry with paper towels. Slice the zucchini in half lengthwise. Cut the bell peppers in half and remove seeds, leave stalks in place. Cut the red onions into thick wedges. For the sauce; combine the yogurt, pesto, red pepper flakes and touch of salt and pepper, stir well to combine. Arrange the vegetables onto grill and brush well with olive oil and season with salt and pepper. Cook until brown and tender, turning occasionally. Remove vegetables to a serving platter and place bowl of yogurt dip in center of platter.
Seafood Skewers with Sauce
1 1/2 lbs. halibut, slice into chunks
1 bunch thick scallions, sliced into 2-inch pieces including green part
1/4 cup olive oil
1 garlic clove, minced
1 tsp. dried oregano
4 Tbl. parsley, chopped
18 scallops
18 prawns, raw and peeled and cleaned
1 1/2 cups fresh breadcrumbs
salt and freshly ground black pepper
Sauce
4 gherkins, finely minced
2 Tbl. capers, chopped
4 Tbl. parsley, chopped - plus 2 Tbl. for breadcrumbs
6 black olives, seeded and finely minced
2 Tbl. fresh chives, minced
2 Tbl. fresh lemon juice
Tabasco
1 1/2 cups mayonnaise
salt and freshly ground black pepper
Soak wooden skewers in cold water for 30 minutes. Sauce; combine all ingredients, taste cover and refrigerate. Into a large bowl whisk the olive oil, garlic, lemon juice, oregano, parsley, salt and pepper. Add the seafood and scallions marinating for 15 minutes. Mix the breadcrumbs with 2 Tbl. parsley onto a plate. Toss the seafood and scallions into mixture to coat. Preheat grill and drain skewers. Thread the halibut, scallions, prawns, scallions and scallops onto skewers and drizzle with just a touch of marinade. Brush grill with some oil and place skewers onto grill and cook about 6 minutes, turning once and drizzle with just a touch more marinade. Place onto serving platter with sauce and garnish.
Grilled Tuna Steaks with Salsa - yummy
8 nice sized thick tuna steaks
2 limes, juiced and zested
pinch red pepper flakes
2 tsp. cumin seeds, toasted and crushed
5 Tbl. olive oil
salt and freshly ground black pepper
Lime wedges
Fresh cilantro sprigs, garnish
Salsa
2 small red onions, finely chopped
1 pint of pear tomatoes, rough chop
2 avocados, firm but ripe, peeled, pitted and chopped (spritz with fresh lime juice)
4 kiwi, peeled and chopped
2 fresh red chilies, seeded and minced
1/2 cup fresh cilantro, chopped
6 mint leaves, chopped
3 tsp. fish sauce
2 tsp. brown sugar
Rinse steaks in cold water and pat dry with paper towels. Sprinkle with half of the toasted cumin, red pepper flakes, half of lime zest, salt and pepper. Salsa; into a bowl add onions, tomatoes, avocados, kiwi, fresh chili cilantro and mint. Add remaining cumin, lime zest and half of the lime juice. Add the fish sauce and sugar to taste. Set aside for about 20 minutes, then taste and add more fish sauce, lime juice and olive oil if desired. Heat grill and brush with oil. Add steaks and cook to desired doneness. Place fish onto platter, pour over a little of the salsa (serving remaining salsa on side in a bowl) and garnish with lime wedges and cilantro sprigs.
Potato and Red Pepper Frittata - this is great for brunch, lunch or dinner (this recipe makes two frittatas)
2 lbs. small red potatoes
14 eggs
1/2 cup heavy whipping cream
1/2 cup fresh parsley, chopped
4 Tbl. fresh chives, minced
4 Tbl. olive oil
1/2 cup black olives, seeded and sliced
1 large white onion, chopped
4 garlic cloves, finely minced
4 red bell pepper, seeded and chopped
2 cups sharp cheddar cheese, shredded
salt and freshly ground black pepper
Tabasco
Into a pot of boiling salted water add potatoes and cook until just tender. Drain well and let cool before slicing into thick slices. Into a bowl whisk half of the eggs, some Tabasco with 1/4 cup cream and with half of the parsley, chives, salt and pepper. Heat a large saute pan with 2 Tbl. oil and add half of the onions, garlic, peppers and potatoes cooking and stirring about 7 minutes. Pour the egg mixture into the pan and stir gently. Gently push the mixture towards the center of pan to allow the liquid to run through and cook completely. Preheat broiler. When the frittata is just set place the pan under broiler for about 5 minutes or until top is lightly golden color, sprinkle with cheese and let cook just a touch more to melt cheese and get bubbly. Make the other frittata with remaining ingredients. Cut into wedges and serve with crisp bacon or sausage patties and fresh fruit salad.
Beautiful Fish and Asparagus Mousse - this is wonderful for parties, breakfast or lunch/dinner and/or appetizer - have made this so many times I could do it in my sleep
1 Tbl. gelatin
1 lemon, juiced
7 Tbl. fish stock (good quality)
1/4 cup butter
2 shallots, finely minced
8 oz. smoked fish (trout is good)
7 Tbl. sour cream
1 cup cream cheese, soft
1 egg white
16 large spinach leaves, lightly blanched depending on size you might need more
12 fresh asparagus spears, not too thin or too thick, lightly steamed (crisp tender) and rinsed in cold water, patted dry with paper towels.
8 oz. lox
salt and freshly ground black pepper
Into a bowl sprinkle the gelatin over the lemon juice and leave until spongy. Into a small pan heat fish stock then add the soaked gelatin stirring to dissolve completely. Set aside. Melt the butter into a pan and add shallots and cook to soften. Break up the smoked trout and place into a food processor with cooked shallots, sour cream, stock mixture and cream cheese. Whirl until smooth then spoon into a bowl. Into a clean bowl, beat the egg white with a touch of salt to soft peaks and then fold in the fish mixture. Cover and chill about 30 minutes. Grease a 4-cup loaf pan with some butter and line with spinach leaves so they are overhanging pan. Carefully spread half of the trout mousse over the spinach and arrange the asparagus spears on top, cover with remaining trout mousse. Arrange the slices of lox on top of mousse and fold over the overhanging spinach leaves. Cover with plastic wrap and chill for 4 hours or until set. To serve; remove plastic wrap and turn out mousse onto serving platter and garnish. Slice with a sharp serrated knife and be sure to wipe off with paper towels in between slices.
Perfect Quiche Lorraine - simple but perfect and I've added just a couple of other items
1 1/2 cups all purpose flour
1/4 tsp. salt
1/2 cup unsalted butter, diced
3 eggs and 3 egg yolks
7 slices thick cut bacon, sliced
1 1/4 cups heavy whipping cream
1 cup Gruyere cheese, shredded
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
2 scallions, sliced including green part
Into a food processor add flour, salt, 1/2 cup butter, 1 egg yolk and process until blended. Remove to lightly floured work surface and form into a ball. Roll out dough to fit an 8-inch tart pan (removable bottom) making sure extra dough has an overhang. Chill for about 20 minutes. Preheat oven to 400 degrees. Blind bake the crust for about 10 minutes. Into a saute pan, add bacon and cook until browned and crisp, remove to paper towels to drain. Arrange the bacon in pastry shell. Into a bowl using a whisk beat cream, eggs and yolks with salt and pepper, add cheese, parsley and scallions and mix in. Pour mixture on top of bacon and bake for 15 minutes, then reduce heat to 350 and continue baking for about another 15/20 minutes. When filling is puffed, golden brown and filling is set remove from oven to cool for a few minutes before removing from pan and slicing.
Savory Grilled Turkey Burgers With Red Onion/Tomato Relish
2 1/2 lbs. ground turkey (I like a mix of dark and just a little white meat)
salt and freshly ground black pepper
1 small red onion, finely minced
2 garlic cloves, finely minced
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
2 Tbl. olive oil
Sharp cheddar cheese or Havarti cheese, slices
Crusty buns, lightly brushed with butter and toasted
Red leaf lettuce
Mayonnaise
Salsa
3 red bell peppers, halved and seeded
2 red onions, finely minced
3 scallions, including green part
2/3 cup olive oil
1 pint cherry tomatoes, chopped
1 jalapeno, seeded and finely minced
4 Tbl. fresh cilantro, chopped
4 Tbl. fresh parsley, chopped
1 lemon juiced
1 Tbl. honey
1 tsp. ground cumin
Salsa; heat grill and grill the peppers, skin side up until skin blisters and chars. Brush onions with some oil and place on grill for about 6 minutes on each side. Brush jalapeno with oil and grill and the same with scallions. Cool then chop. Place into a bowl cover and let stand for 20 minutes. Peel off skin and dice peppers and place into a bowl along with the diced onions, jalapeno and scallions. Add tomatoes, jalapeno, mint, parsley, cumin. Into a jar with lid add lemon juice, honey, salt and pepper shake to combine and pour over salsa, taste and adjust flavorings. Burgers; into a large bowl add meat, salt, pepper, onion, garlic, Worcestershire sauce and oil. Form turkey into patties and place onto oiled grill cooking about 12 minutes per side, flipping only once, add cheese to melt. Add buns and lightly toast. To serve; brush buns with mayonnaise, add lettuce, burger and top with some salsa. Serve with a vinaigrette potato salad
Stunning Baked or Poached Salmon with Sauce - this is wonderful and looks beautiful - Jerry and I had a whole poached salmon for our wedding and it was lovely. If you want to impress guests this is the way to go. I have made this for so many parties and caterings with always the same exciting results.
7 lb. whole salmon, cleaned with head and tail left on (be sure it's very very fresh and smells of the ocean)
5 scallions, thinly sliced on diagonal
1 lemon, thinly sliced
1 or 2 English cucumber (do not peel) very thinly sliced on a mandolin
fresh dill sprigs
fresh lemon wedges
salt and freshly ground black pepper
Sauce
3 garlic cloves, minced
7 oz. watercress leaves, chopped
1/2 cup fresh tarragon, finely chopped
1 1/2 cups mayonnaise
2 Tbl. fresh lemon juice
1 cup unsalted butter
Another Sauce
1 cup sour cream
zest and juice of 1 lemon
4 Tbl. capers, rinsed, drained and finely chopped
2 Tbl. fresh parsley, minced
2 Tbl. fresh tarragon, minced
salt and freshly ground black pepper
Salmon; preheat oven to 350 degrees. Rinse the salmon and lay onto a large piece of foil sprayed with cooking spray. Stuff the fish with sliced scallions and layers of lemon inside and around the fish sprinkling with salt and pepper. Loosely fold the foil around the fish and fold the edges to seal. Bake for about 1 hour. Remove fish from oven and let rest wrapped for about 15 minutes. Unwrap foil and let salmon cool. When fish is cooled carefully lift out with spatulas to large serving platter, leaving on lemon slices. Cover with plastic wrap and refrigerate a few hours. Remove from refrigerator and carefully lift up the edge of the skin and carefully peel the skin away from flesh, avoiding tearing so peel gently. Gently pull out any bones, turn salmon over and repeat process. Leave head and tail on for serving and discard skin.
Artfully arrange the thinly sliced cucumber slices in overlapping rows along the length of the fish so they look like large scales, tucking up under the fish head. Note; if you don't like looking at the fish eyeball you can whip up some softened cream cheese and place into a pipping bag and pipe over the eyeball adding a slice of olive to the cream cheese. I also like to pipe some cream cheese down the center of scales and on sides of salmon, but you don't have to do this. It takes a few packages of softened whipped cream cheese. Sauce; into a food processor add garlic, watercress, tarragon, mayonnaise and lemon juice processing to combine. Melt butter and add a little at a time to the watercress mixture processing to incorporate until the sauce is thick and smooth. Cover and chill before serving. The other sauce; into a bowl add ingredients, mix to combine, cover and refrigerate to service. Garnish the fish with extra lemon wedges and whole fresh dill. Note: I usually poach the fish so if you want to do that you need a fish poacher, some cheesecloth and court bouillon. Court Bouillon recipe; 1 small leek, white and pale green part only, 3-inch piece of carrot, 3-inch piece of celery, 3 garlic cloves, 7 cups cold water, 1 cup red wine vinegar, 1 fresh thyme sprig, 2 bay leaves, 2 tsp. white peppercorns, 1 tsp. sea salt. Place into a stock pot the ingredients including water and bring to a boil for 10 minutes. Pour through a fine sieve into a bowl. Next place the whole fish onto doubled piece of cheesecloth big enough to hold the salmon and more than enough to drape over edge of pan. Pour the sieved court bouillon into the fish poacher (make sure it's big enough for your whole fish) and add the salmon with cheesecloth carefully into poacher and bring to a gentle simmer for about 30 minutes or until cooked through. Remove pan from heat and let salmon cool for about 1 hour then and carefully remove salmon from pan and let cool in refrigerator. Proceed with boning and skinning.
Lobster Thermidor - such a delicious and decadent treat
3 to 4 large lobsters
1/2 cup brandy
6 Tbl. butter
6 shallots, finely minced
1/2 cup button mushrooms, thinly sliced
3 Tbl. all purpose flour
1 1/2 cups good quality fish stock
1 1/2 cups heavy whipping cream
1 Tbl. Dijon
6 egg yolks, beaten
9 Tbl. dry white wine
1 1/4 cups freshly grated Parmesan cheese
salt and freshly ground black pepper
cayenne pepper
fresh parsley, chopped (garnish)
Steam the lobsters and cool slightly. Split each lobster in half lengthwise and crack the claws. Discard the stomach sac and keep the coral for another use. Keeping each half shell intact, extract the meat from the tail and claws then cut into large dice. Place into a shallow dish and sprinkle over brandy. Cover and set aside. Wipe and dry the half shells and set aside. Melt the butter into a pan and cook the shallots over low heat to soften. Add the mushrooms and cook to tender stirring occasionally. Stir in the flour and pinch of cayenne pepper, cooking and stirring about 3 minutes. Gradually stir in the stock and bring to boil and thicken. Stir in the cream and mustard and cook until smooth and thick. Season with salt, pepper and more cayenne. Pour half of the sauce into a bowl and whisk in the egg yolks stirring well then return that portion back to remaining mixture in pan. Stir in the wine, taste and adjust seasonings being very generous with the cayenne. Preheat the grill and stir the diced lobster and the brandy into the sauce. Arrange the lobster half shells in a grill pan and divide the lobster mixture into the shells, sprinkle evenly with Parmesan and place under grill until nicely browned. Sprinkle with just a touch of fresh parsley and serve with tossed garden salad, crunchy French bread and bottle of chilled Pinot Gris or Gamay Beaujolais.
Fragrant Barbecued Chicken Thai Style
2 large whole chickens, cut into pieces, rinsed in cold water and patted dry
Marinade
3 stalks lemon grass, roots removed and rough chopped
1 1/2-inch piece ginger, peeled and thinly sliced
8 garlic cloves, minced
4 shallots, chopped
1 bunch fresh cilantro, chopped
2 Tbl. palm sugar
1 cup coconut milk
4 Tbl. fish sauce
4 Tbl. light soy sauce
Lime wedges, garnish
Whole scallions, grilled (garnish)
Into a food processor add lemon grass and other marinade ingredients. Process to a smooth consistency. Place the chicken into a large baking dish(s) and pour over marinade, turning chicken to coat. Cover and place in refrigerator for about 4 hours or overnight. Heat grill and brush with oil. You don't want the grill too hot or chicken will burn. Remove chicken from marinade and place onto grill cooking for about 30 minutes or until cooked through, turning occasionally and brushing with marinade a couple of times. If certain pieces get done sooner, move them to a cooler spot on grill to hold until other pieces are done. Just before the chicken is done, add scallions to grill and lightly brush with oil cooking until nicely charred. Remove chicken to serving platter and garnish with lime wedges and grilled scallions.
Classic Beef Wellington
3 1/2 lb. fillet of beef
3 Tbl. oil
2 cups mushrooms, chopped (I like a mixture)
2 garlic cloves, finely minced
1/2 lb. liver pate
3 Tbl. fresh parsley, chopped
1 lb. puff pastry
1 egg, beaten
1/2 cup Maderia
2 tsp. cornstarch dissolved in 2 tsp. cold water
1/2 cup beef broth (rich and good quality)
salt and freshly ground black pepper
Fresh parsley, garnish
Preheat oven to 400 degrees. Tie the fillet of beef about every 3-inches with kitchen twine. Heat 2 Tbl. of oil into a large saute pan and fry the beef to brown on all sides. Transfer to a roasting pan and bake for about 20 minutes or until beef registers 120 degrees with a thermometer. Let beef fillet cool completely and discard the strings. Skim any fat from pan juices and reserve juices. Into a saute pan add about 2 pats of butter on low and cook mushrooms/garlic until all the mushroom liquid they give off is evaporated, season with salt and pepper and cool, stir in 3 Tbl. parsley. Spread the fillet evenly with pate covering tops and sides and then spread the mushroom mixture over the pate. Onto a lightly floured work surface roll out the pastry of about 20 x 12 inches or large enough to encase the fillet completely. Place the coated fillet into middle of dough and fold up the long sides of dough to enclose brushing dough with egg to seal. Fold ends of dough over the fillet and seal with egg mixture. Transfer fillet seam side down to shallow roasting pan and brush dough with some of the egg wash. Take the extra dough and cut into leaf shapes with cutter and arrange on dough in an attractive fashion brushing with remaining egg. Chill for 1 hour in refrigerator. Bake for about 30 minutes and reduce heat to 350 degrees and bake for additional 10 minutes or until meat thermometer registers 130 for medium rare and pastry is cooked through. Remove from oven and let stand 15 minutes. Sauce; into a saucepan add the reserved pan juices with the Maderia and reduce by 1/4. Stir the cornstarch mixture and add to broth stirring well, taste and season with salt and pepper. Continue cooking until sauce is slightly thickened. Carefully remove fillet from roasting pan using a couple of spatulas to a large serving platter. Garnish with large sprigs of parsley and then with a sharp knife, slice meat into thick slices and serve with sauce. You can also be very very decadent and shave some fresh black truffles over the top. Yes, I know they are expensive so you can use the canned ones if desired. It's rare you can even find the fresh truffles. Serve with creamy garlic mashed potatoes, or scalloped potatoes, roasted whole carrots and wine of course. My choices would be; Merlot, Petite Sirah, Bordeaux or Beaujolais Marlin-a-Vert.
Lamb Tagine
2 1/2 lbs. lean boneless lamb shoulder
2 Tbl. butter
1 large white onion, chopped
2 garlic cloves, chopped
1-inch piece of fresh ginger root, peeled and finely minced
1 large red bell pepper, seeded and chopped
3 3/4 cups lamb stock or water
1 1/2 cups prunes
1 lemon, juiced
1 Tbl. honey
1/2 tsp. saffron threads
1 cinnamon stick, broke in half
1/2 cup sliced almonds, lightly toasted
salt and freshly ground black pepper
Couscous
Fresh cilantro, rough chopped
1/2 cup sliced almonds, slightly toasted, garnish
Trim the lamb and cut into 1-inch cubes. Heat butter and oil in large Dutch oven and add onion, sauteing for a few minutes, then add garlic and ginger cooking and stirring until softened, remove from pan. Add lamb and brown on all sides, then toss in red pepper and add back onion mixture. Pour in stock or water add prunes, lemon juice, honey, saffron and cinnamon. Season with salt and pepper and stir to combine. Bring to a boil, reduce heat and cover simmering about 2 hours stirring occasionally. Make the couscous just before meat is done. Taste the tagine and re-season if needed. Pile the couscous onto large serving platter and ladle the stew over couscous and sprinkle on almonds and cilantro.
Spicy Fillets
8 large steaks of your choice
3/4 cup honey
1/4 cup balsamic vinegar
1 tsp. liquid spoke flavoring
1 1/2 tsp. chili powder (good quality)
salt and freshly ground black pepper
Into a bowl combine, honey, vinegar, smoke flavoring, chili powder, salt and pepper whisking well to combine. Place the steaks into a shallow baking pan and brush on marinade, both sides and reserve remaining marinade. Cover steaks and refrigerate about 1 hour. Heat your grill and rub grates with some oil. Cook meat to your desired doneness, occasionally brushing with marinade and turning only once. Heat up remaining marinade to 165 degrees and serve alongside with steaks. Serve with hot piping baked potatoes with all the fixings, a tossed salad and fluffy delicious biscuits or rolls would be great accompaniments. Beer or wine are great beverages.
Perfect Salad
2 lbs. ruby red tomatoes, quartered
2 yellow tomatoes, quartered
4 colored bell peppers, seeded and cut into chunks - (red, green orange and yellow)
2 English cucumbers, cut into 1/2-inch slices
Dressing
1/2 cup white wine vinegar
1/4 cup balsamic vinegar
salt and freshly ground black pepper
1/4 cup shallots, finely chopped
2 Tbl. fresh chives, chopped
2 Tbl. fresh lemon juice
Extra virgin olive oil
Fresh green or red lettuce leaves
French baguette slices, lightly brushed with olive oil and grilled (garnish)
Fresh mozzarella balls, drained for garnish
Into a bowl combine vinegars and salt stirring to combine. Add shallots, chives, lemon juice and pepper slowing whisking in olive oil to combine, taste and adjust flavorings. Add tomatoes and peppers toss to coat. Cover and let stand room temperature for about 2 hours. Onto a serving platter add lettuce leaves and with a slotted spoon pile on tomato and pepper mixture, add the cucumbers slices. With another spoon drizzle over some of the marinade on top. Add the mozzarella balls around salad and garnish with baguette slices.
Bing Cherry and Lettuce Salad
2 heads romaine hearts, chopped
1 1/2 cups feta cheese, large crumbles
3 scallions, thinly sliced on diagonal including green part
1/2 small red onion, shaved
2 (11 oz.) cans mandarin oranges, drained
2 1/2 cups roasted turkey, cut into large dice
1 1/2 cups Bing cherries, halved and pitted
Homemade croutons
Dressing
Extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbl. Dijon
2 tsp. honey
salt and freshly ground black pepper
Into a jar with lid add dressing ingredients, shake well and taste adjust flavorings if needed. Onto a large serving platter, add lettuce, feta, scallions, red onion, oranges, turkey and cherries. Drizzle over dressing and add croutons.
One of My Very Favorite Salads
4 cups cooked long grain white rice
1/4 cup fresh parsley, chopped
2 red bell peppers, seeded and slice in half
1 red onion, sliced
9 oz. fresh haricot verts, sliced in half on diagonal
8 hard boiled eggs
Spanish Serrano ham. sliced into thin slices
2 avocados, peeled and pitted sprinkle with lemon juice and sliced
fresh lemon juice
2 Tbl. capers
20 stuffed green olives, halved
baby salad greens
Dressing
2 garlic cloves, finely minced
1/2 cup extra virgin olive oil
4 Tbl. fresh lemon juice
6 Tbl. Greek yogurt
1 tsp. Dijon
1 tsp. sugar or honey
salt and freshly ground black pepper
Place the dressing ingredients into a jar with lid and shake well, taste and adjust flavorings. Place the cooked rice into a large bowl and spoon over half of the dressing, mixing well to combine. Add parsley and stir. Into a large roasting pan, add the peppers cut side down and top with the onion rings. Sprinkle with a touch of olive oil and place under hot broiler for about 6 minutes, until peppers blacken stir a couple of times. Stir the onion in with the rice and place the peppers into a bowl cover with plastic and then peel and cut into thin strips. Cook the green beans in boiling water for just a couple of minutes. Immediately remove and refresh in cold water drain well. Place into a large bowl with pepper slices. Onto a large serving platter, add dressed rice and onions, add greens, and remaining ingredients except capers and olives. Pour over dressing and then add capers and sliced olives.
Sweet Endings
Butterscotch and Banana Tart
1/2 cup butter, diced
7 oz. can sweetened condensed milk
1/2 cup brown sugar, packed
2 Tbl. light corn syrup
2 large beautiful yellow bananas, sliced (spritz with a touch of fresh lemon juice
1 cup fresh whipped heavy whipping cream
3 Tbl. powdered sugar
1 tsp. pure vanilla extract
Semisweet chocolate bar, shaved
Pastry
1 1/4 cups all purpose flour
1/2 cup cold butter, diced
1/4 cup superfine sugar
Preheat oven to 325 degrees. Pastry; into a food process process the flour and butter until crumbly. Stir in the sugar to form a soft pliable dough. Press dough into an 8-inch quiche pan with removable bottom. Bake for 30 minutes. Filling; into a large saucepan add butter, condensed milk, brown sugar and corn syrup. Heat on low and stir until butter has melted and sugar is dissolved. Bring to a gentle boil and cook about 10 minutes until it thickens and turns a light caramel color. Pour the filling into the pastry and leave until completely cold. Arrange the banana slices in an overlapping circle on top of filling. Whipping cream; into a bowl of electric mixer add cream, powdered sugar and vanilla and beat to almost still peaks. You can pipe some of the whipped cream around edges of tart if desired. Add shaved chocolate to tart and serve with whipped cream. Depending on how many guests you have I would make a couple of these, everyone loves this tart.
Fresh and Beautiful Fruit Salad
4 cups fresh ruby red strawberries, hulled and halved
3 oranges, peeled and segmented
1 or 2 mango's, peeled and sliced, depending on size
4 kiwi fruit, peeled and sliced
1 cup fresh blackberries
1 cup fresh raspberries
2 Tbl. fresh mint, chopped
2/3 cup dry white wine
superfine sugar
Place the strawberries, mango's and oranges into a bowl and pour over wine, stir in sugar to taste. Toss gently and chill. When ready to serve, add kiwi, blackberries, raspberries and mint, mixing gently to combine. Pour into a pretty crystal serving bowl.
Lovely Mint Meringues
2 egg whites
1/2 cup superfine sugar
2 oz. chocolate mint sticks, chopped
Unsweet cocoa powder, sifted
Fresh mint leaves, garnish
Filling
2/3 cup heavy whipping cream
1/4 cup powdered sugar
2 tsp. creme de menthe
Preheat oven to 225 degrees. Line three baking sheets with parchment paper. Into a bowl of electric mixer beat whites until stiff peaks form, the gradually add sugar until thick and glossy. Fold in chopped mint sticks and place teaspoonfuls of the mixture onto the parchment lined baking sheets, or use a piping bag. Bake for 1 hour or until crisp. Remove from oven and allow to cool. Into a bowl add whipping cream, powdered sugar and add creme de menthe whipping to almost stiff peaks. Take one meringue and add a little of the whipped cream mixture and top with another meringue. Arrange on serving platter and if desired lightly dust with the cocoa powder. Garnish with mint leaves. Note; try to make the meringues the same size and consistency.
Decadent Coconut Trifle
Cake
3 Tel. strong ground coffee
3 Tbl. boiling water
2 eggs
1/4 cup dark brown sugar, packed
1/3 cup self rising flour, sifted
1 1/2 Tbl. hazelnut oil
Custard
1 2/3 cup coconut milk
3 eggs
3 Tbl. superfine sugar
2 tsp. cornstarch
Topping
2 bananas
4 Tbl. Tia Maria liqueur
1 1/4 cup heavy whipping cream
3 Tbl. powdered sugar
Fresh coconut, shaved for garnish
Preheat oven to 325 degrees. Line a 8-inch baking pan with parchment paper. Place the coffee into a bowl and pour the hot water over leaving for about 5 minutes. Strain through a fine sieve into a bowl. Whisk the eggs and brown sugar in another bowl. Gently whisk in the flour, 1 Tbl. coffee and oil. Spoon the mixture into the baking pan and bake for 20 minutes until firm. Turn out onto a wire rack and remove parchment allowing to cool. Custard; heat the coconut milk in a saucepan until almost boiling. Whisk the eggs, sugar and cornstarch until frothy. Pour on the hot coconut milk stirring for about 2 minutes until custard thickens, but do not boil. Set the custard aside to cool, stirring occasionally. Cut the cake into 2-inch squares and arrange in the base of truffle bowl. Slice the bananas and arrange on top of cake. Drizzle on the coffee liqueur and pour over custard. Place covered in refrigerator for about 30 minutes. Add the whipping cream to a bowl of electric mixer, along with powdered sugar and remaining coffee until almost stiff peaks form. Spoon the cream over the custard, cover and chill for a few hours. To serve; add the shaved coconut on top. To make coconut shards use a vegetable peeler to cut thin ribbons from the flesh of a fresh coconut.
Perfect Lemony Tart
1 1/4 cups all purpose flour
1/2 cup hazelnuts, toasted and finely ground
1 cup sugar
1/2 cup butter, soft
4 eggs
2 lemons zested
3/4 cup fresh lemon juice
2/3 cup heavy whipping cream
thinly shredded lemon peel (garnish)
Crust; into a bowl add flour, nuts and 2 Tbl. sugar, add butter with pastry blender then add 1-2 Tbl. cold water to make soft dough, chill wrapped for 10 minutes. Roll out the dough onto lightly floured work surface and line a 8-inch tart pan with removable bottom. Press dough into pan and up sides, taking a very sharp knife and removing any excess from top of pan. Chill about 20 minutes. Preheat oven to 400 degrees. Line the pastry with parchment and fill with beans to blind bake for 15 minutes. Remove the parchment and beans and continue baking about another 5 minutes or until base is nicely browned. Remove to cooing rack to cool. Into a bowl beat the eggs, zest and juice with remaining sugar and cream until well blended. Pour into the baked cooled crust and bake another 30 minutes or until just set. Serve with vanilla ice cream and garnish with lemon curls.
Bon Appetit
"Look to the Lord and his strength; seek his face always." - 1 Chronicles 16:11
"If my people, who are called by my name will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land." - 2 Chronicles 7:14
"Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." - Philippians 4:6-7
"Devote yourselves to prayers, being watchful and thankful." - Colossians 4:2
"Watch and pray so that you will not fall into temptation. The spirit is willing, but the flesh is weak." - Matthew 26:41
