Homemade Boursin Cheese
Recipe courtesy of Bonnie Gray
8 ounces cream cheese
½ stick butter
1 tsp parsley, chopped very fine
½ tsp Spike
½ tsp Herbs de Provence
¼ tsp red wine vinegar
¼ tsp Worcester sauce
1 tsp water
1 medium garlic clove, pressed
Mix all ingredients well. Pack firmly in a
container and refrigerate for at least 12 hours or freeze for future use. Serve at room
temperature.
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Louise's Dilly Dip
Recipe courtesy of Great American Natural Foods
Mix 2 Tbsp of Louise's Original Dilly Herb
Mix Spice Blend with
1 cup sour cream (may substitute yogurt or imitation sour cream)
½ cup mayonnaise (may substitute low-fat or no-fat mayonnaise)
Try sprinkling on fish, baked potatoes, in
potato salad, on green beans, etc. Use your imagination!
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Oak Smoked
Tomatoes with Roasted Garlic Butter on Crostini
Recipe courtesy of The Home Gourmet
1-2 whole garlic bulbs
½ cup butter
4 tomatoes
1 Baguette
Olive Oil
Salt
Pepper
Italian Parsley, to garnish
Equipment Needed
Garlic Baker
Misto Olive Oil Sprayer
Smoker & Smoking Chips
Garlic Butter
Preheat oven to 325 degrees. Slice the top of the garlic bulb and place cut side up in the
garlic baker. Brush with olive oil and sprinkle with salt and pepper. Put lid on the
garlic baker and place in the oven for 30 minutes. Then take out and brush with olive oil,
cover and place baker in the oven for another 30 minutes. Take out and squeeze garlic into
a mixing bowl with ½ cup softened butter. Mix with a spatula.
Smoked Tomatoes
Spread 2 TBSP. of oak chips on the bottom of the smoker. Place drip pan and then the rack
in the smoker. Take tomatoes and slice in half using a serrated knife and cutting board.
Place the tomatoes sliced side up in the smoker. Close the smoker and cook on medium heat
for 12 minutes. Take the smoker off the heat and let rest with cover on for 3 minutes.
Take lid off and take the tomatoes out using a spatula. Slice the tomatoes.
Crostini
Preheat oven to 375 degrees. Cut baguette on the bias using a serrated knife on a cutting
board. Place bread on a 112 sheet pan lined with parchment paper. Spray the bread lightly
using the Misto Olive Oil Sprayer. Place in oven and bake until golden brown.
Take the crostini and spread the garlic butter on each slice. Place a tomato on each
crostini. Garnish with Italian parsley.
Yield: 6-8 servings
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Salmon
Mousse
From the Silver Palate Cookbook
1 envelope unflavored gelatin
Dash of Tabasco
1/4 c. cold water
1/4 t. sweet paprika
1/2 c. boiling water
1 t. salt
1/2 c. Hellmann's mayonnaise
2 T. finely chopped fresh dill or 1 T. dried
1 T. lemon juice
1 can red salmon-14.75 or 2 cups fresh salmon
1 T. finely grated onion cooked
1 c. heavy cream
In a large mixing bowl, soften gelatin in cold water, add
the boiling water to dissolve completely. Cool to room temperature. Whisk in the mayo,
lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely,
refrigerate for about 20 minutes.
Drain the salmon, carefully separate to remove skin and
bones. Crumble with your fingers to ensure there are no bones remaining. Combine with the
chilled mayo mixture. In a separate bowl, ship the cream to soft peak. Fold gently into
the salmon mixture. Transfer to a 6-8 cup bowl or mold. Cover, chill until set, at least 4
hours. Serve with party pumpernickel, crackers or toasts.
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Stamp And Go
From A Hamper of Recipes from Jamaica
A pancake batter filled with fish, spices, chopped celery, peppers and onions, served with
a homemade salsa.
1/4 cup chopped onion
1 tsp. finely chopped hot pepper
1/4 tsp. finely chopped garlic
2 teasp. oil
2/3 cup flour
1/2 tsp. salt
2 tbsp. chopped, cooked saltfish
1 tsp. baking powder
2/3 cup cornmeal
about 1 1/3 cups water oil for flying
Sauce
2 large tomatoes - chopped fine
1 large onion - chopped fine
1 large red pepper - chopped fine
3 cloves garlic -crushed
1 hot pepper - finely chopped
cilantro - 2 sprigs
1. Saute onion, hot pepper and garlic.
2. Sift flour, baking powder and salt. Add codfish, cornmeal and sautéed vegetables. Add
sufficient water to form a very thin batter.
3. Drop by tablespoons into hot, shallow oil and fry until crisp and golden brown on both
sides. Drain on absorbent paper. Serve immediately.
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Stuffed Mushroom
Appetizers
Recipe courtesy of Bill and Carol Stiner
1 lb. hot or mild Italian sausage
5 scallions, thinly sliced
1/4 cup freshly grated Parmesan cheese
Small pinches each of rosemary, thyme, oregano, savory.
Salt and pepper
1 cup shredded six cheese Italian blend
1/2 cup shredded sharp cheddar cheese
1/2 cup horseradish sauce
1 can diced water chestnuts
1 can chopped ripe olives
1/2 cup Marsala wine
12 jumbo or 24 medium mushroom caps
1/2 cup butter or margarine
1. Cook and drain Italian sausage.
2. Mix sausage, cheeses (except Parmesan), seasonings, horseradish sauce, water chestnuts,
scallions and olives together.
3. Remove stems and gills from mushrooms with spoon to make deep cups.
4. Cook the mushroom caps upside down in the butter and Marsala wine about 10 minutes,
basting frequently. Remove caps; drain and cool.
5. Heat oven to 325F. Stuff caps generously with meat mixture. Place in ungreased shallow
baking dish.
6. Bake 10- 15 minutes. Sprinkle caps lightly with Parmesan cheese. Heat oven to broil
and/or 550F.
7. Broil appetizers until golden brown, about 5 minutes.
Ginger
Tea
Recipe courtesy of Saffron's
Crush 1 large piece of ginger root and put it in a pot with about 1 1/2 gallons of cold
water along with 2 cups of brown sugar, pineapple skin, pineapple, cloves, and ground
cinnamon. Bring to a boil. Cool and let steep for a day and put in the refrigerator.
Add fresh or canned apple juice, pineapple juice, and lemon juice to taste.
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Raspberry Tea
Recipe courtesy of Saffron's
Combine 1 Raspberry Tea Bag and one gallon
of boiling water. Add pineapple Juice, lemon juice, brown sugar, ground cinnamon, &
nutmeg. This is good garnished with fresh mint.
Mixed Greens, Gorgonzola, Dried Cherries and Toasted Walnuts with
Raspberry Walnut Vinaigrette
Recipe courtesy of The Home
Gourmet
1 head romaine lettuce
1 head red Leaf lettuce
1/4 cup Gorgonzola cheese
1/2 cup dried cherries/dried cranberries
1/4 cup of walnuts, chopped
3 Tbsp. raspberry vinegar
3 Tbsp. walnut oil
Brown sugar to taste
Salt to taste
Put the chopped walnuts into an 8"
fry pan and toast walnuts on medium heat. Cool.
Crumble the Gorgonzola and set aside.
Measure the cherries and set aside.
Put 3 Tbsp. of walnut oil and 3 Tbsp.
raspberry vinegar in a liquid measuring cup. Add brown sugar and a dash of salt. Whisk
together.
Tear romaine and red leaf lettuce into
bite size pieces. Toss Gorgonzola, cherries and walnuts. Drizzle the vinaigrette over the
salad and serve.
Yield: 6-8 servings
Ginger Wasabi Grilled Chicken Breasts
Recipe courtesy of The Home
Gourmet
Bittersweet Herb Farms Ginger Wasabi
Finishing Sauce (available from The Home Gourmet)
2 whole chicken breasts
Salt to taste
Pepper to taste
Equipment Needed
Instant Marinater
Grille Pan
Clean and pat dry the chicken with a paper
towel. Cut the chicken breasts in half to make the breasts about 1/2 inch thick.
Put a touch of marinade into the instant
marinater. Add the chicken breasts and just add enough marinade to cover the chicken. Pump
the instant marinater until the gray line has disappeared. Allow the chicken to marinate
for only 10 minutes.
Heat a grille pan and spray it lightly
with olive oil. Take chicken and put on the grille pan on a diagonal. After the chicken
has browned on the bottom, turn over and cook until the chicken reads 145 degrees on the
instant thermometer. The entire cooking time is about 10 minutes.
Drizzle with additional Ginger Wasabi Finishing Sauce before serving.
Yield: 4 servings
Cranberry-Peach Tart
1 1/2 cups flour
1/4 cup brown sugar
2/3 cup soft butter
1 egg
2 cans peach halves or pear halves (1/3 juice reserved)
2 tsp. cornstarch
1 1/2 cups fresh cranberries
2/3 cup granulated sugar
2 tbl. raisins
1 tsp. vanilla
1/4 tsp cinnamon
Mix first 4 ingredients and press dough in ungreased pan. Bake 12-14 minutes at 400
degrees. Cool.
Pat peaches dry. Mix juice and cornstarch
in pan. Stir in cranberries and sugar- heat to boiling. Reduce heat and stir in raisins,
vanilla and cinnamon. Cool 10 minutes.
Arrange peaches on crust and spoon
cranberry mixture over peaches. Refrigerate at least 4 hours.
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Drunken
Banana Flambé
Recipe courtesy of Saffron's
Banana
Brown Sugar
Butter
Dark Rum
1. Peel banana and slice in half.
2. Melt the butter in a pan. Place the banana halves in a pan and sprinkle liberally with
sugar. Heat quickly until the sugar melts (Take care not to bum at this point.)
3. Add the rum. Stand back and flambé
4. Lift the banana onto a plate and pour over the juice.
This may be served on its own, or garnished with whipped cream, ice cream mint leaves,
citrus fruit etc.
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Fresh Berry Tart
with Vanilla Scented Whipped Cream
Recipe courtesy of The Home Gourmet
Butter Crust:
1/4 lb. butter
1 tsp. salt
2 Tbsp. sugar
1 cup flour
1 Tbsp. vanilla
Filling:
Raspberry or lemon curd
Fresh berries
Whipped Cream:
1 cup heavy cream
1/3 cup confectioner's sugar
Vanilla
Melt butter. Put all ingredients for crust
in a bowl. Mix ingredients until a ball is formed. Press into bottom and up the sides of a
tart pan. Prick crust 30 times with a fork. Bake 375 degrees for 18-20 minutes.
Spread raspberry curd on the bottom of the
tart. Add fresh berries on top.
Sift 1/3 cup of confectioner's sugar. Put
one cup of heavy cream in a mixing bowl and whip the cream while adding the confectioner's
sugar. Whip until peaks are formed. Add vanilla to taste.
Yield: 8 servings
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Oatmeal Raisin Cookies
Recipe courtesy of Great American
Natural Foods
3 eggs, well beaten
1 tsp vanilla extract
1 cup raisins
1 cup shortening
1 cup packed light brown sugar
1 cup sugar
2 ½ cups all-purpose flour
1 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
2 cups rolled oats
1 cup coarsely chopped pecans, optional
In a large mixing bowl, stir together all
ingredients. Shape into 1" balls. Place on ungreased baking sheets. Flatten with
fingers. Bake at 350 degrees for 10-11 minutes or until golden brown. DO NOT OVERBAKE.
Remove cookies to a wire rack to cool. Makes about 3 ½ dozen.
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Pumpkin
Bread
Recipe courtesy of Great American
Natural Foods
1 ½ cups white sugar
½ cup brown sugar
1 cup oil
4 eggs, slightly beaten
1 small can pumpkin
Mix sugars and oil; add egg and pumpkin;
mix well.
Stir together:
3 ½ cups flour
2 tsp cinnamon
1 tsp cloves
1 cup chopped pecans
Add to pumpkin mixture and mix well. Bake
at 350 degrees for 60-70 minutes. Makes 2 loaves.
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Rose Petal
Teacakes
Recipe courtesy of Great American
Natural Foods
8 oz cream cheese, softened
1½ cup butter, softened
3 cups sugar
1 cup (1/2 cup dried) fragrant rose petals that have not been treated with pesticides
(crush lightly in food processor and remove stems and large pieces)
6 eggs
3 cups flour
½ tsp vanilla
Cream together butter and cream cheese.
Add sugar and beat until fluffy. Gradually add eggs and flour, alternating 1 egg with ½
cup flour. Add vanilla and blend well. Fold in rose petals.
For mini teacakes, use greased and floured
mini muffin pans and bake for 20-25 minutes at 325 degrees.
For a cake, bake in a greased and floured
tube pan for 75 minute at 350 degrees.
Ice with Rose Icing
Rose Icing
½ cup butter
¼ cup shortening
4 cups powdered sugar
1/8 tsp salt
8 drops Rose Absolute
About 4 Tbsp. Milk
Pink food coloring
Cream butter and shortening. Slowly add
powdered sugar. Add salt and Rose Absolute. Add milk until icing is at desired spreading
consistency. Add pink food coloring.
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Texas Sized Almond
Crunch Cookies
1 cup sugar
1 cup powdered sugar
1 cup butter, softened
1 cup vegetable oil
1 teaspoon almond extract
2 eggs
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp cream of tartar
2 cups coarsely chopped whole unskinned almonds
6 ounce package almond brickle baking bits
sugar
1. Heat oven to 350 degrees. In a large
bowl, blend sugar, powdered sugar, butter and oil till well mixed. Add almond extract and
eggs. Mix well.
2. Gradually blend in both flours, baking soda, salt and cream of tartar at low speed. By
hand, stir in almonds and brickle chips. If dough is hard to handle, refrigerate for 30
minutes.
3. Shape large tablespoons of dough into balls, roll in sugar. Place 5" apart on an
ungreased cookie sheet. With a fork dipped In sugar, flatten In a criss-cross pattern.
4. Bake for 12-18 minutes or till golden around the edges. Cool cookies 1 minutes before
removing from cookie sheet.
Yield: 3 ½ dozen 4" cookies
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