DCFW: Recipe Exchange

Recipe Exchange

Please submit any great, easy, gourmet, simple, quick, or must-share recipes with your neighbors by emailing the DCFW webmaster.

Progressive Dinner, 2012
A Night in New Orleans

Creole Crab Cakes

1 pound lump crabmeat, fresh and drained
1/2 cup cracker crumbs (I used Ritz, but Saltines would also work)
1/2 teaspoon baking powder
1/3 cup milk
1 tablespoon creole mustard (or grainy mustard)
1 large eggs, beaten
1/4 cup mayonnaise
2 tablespoons green onions, finely chopped
1/4 teaspoon garlic powder
1 1/2-2 teaspoons cajun or creole seasoning
2 teaspoons finely chopped onion
2 teaspoons parsley
1/4 cup panko breadcrumbs
1/2 cup butter

Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties or more if using for small appetizers. Coat with breadcrumbs. Chill at least 1 hour. Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.

Remoulade

1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
1 lemon, juiced
2 teaspoons cayenne pepper sauce, eyeball it
1 rib celery, finely chopped
2 scallions, thinly sliced

Combine mayonnaise, mustard, lemon, cayenne, celery and scallions in a small bowl.

Cheese wafers

1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 ¾ cups all-purpose flour
1/8 teaspoon salt
¾ teaspoon cayenne pepper
Pecans, chopped

In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Shape dough into two long rolls and roll edges in chopped pecans. Wrap in wax paper and chill at least 3 hours. Preheat the oven to 350 degrees F.
Unwrap rolls and cut into ¼”slices. Place on ungreased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to racks to cool.
Yield: 4-5 dozen.

Mini Muffuletta Recipe
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.
Prep: 25 min. + chilling

1 jar (10 ounces) pimiento-stuffed olives, drained and chopped
2 cans (4-1/4 ounces each) chopped ripe olives
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced ham
1/4 pound sliced part-skim mozzarella cheese

In a large bowl, combine the first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
Wrap tightly in plastic wrap. Refrigerate overnight. Cut each into six wedges; secure with toothpicks. Yield: 3 dozen.

Shrimp and Andouille Gumbo
Epicurious | January 2009
by Chef Bruce Mattel, The Culinary Institute of America
Much of gumbo's complex richness comes from the very dark roux (a cooked mixture of flour and, in this case, oil) that thickens the soup. The longer the roux cooks, the darker and more flavorful it—and the finished dish—will become. This recipe calls for cooking the roux for about 15 minutes, but for an even stronger flavor, it can be cooked for up to 30 minutes over low heat, stirring frequently to prevent burning.
Filé powder, an iconic ingredient in Cajun and Creole cooking, is made from ground sassafras leaves. It's available in the baking aisle of some supermarkets and at specialty foods stores. It should be added to each individual portion just before serving, or the gumbo will become stringy.
Yield: Makes 4 (main-course) servings, about 2 quarts

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small cup onion, minced (about 1/2 cup)
1 small green bell pepper, minced (about 1/2 cup)
2 stalks celery, minced (about 1/2 cup)
1 quart chicken stock or low-sodium broth
2 bay leaves
1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Accompaniments: Hot pepper sauce, such as Tabasco
In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

Chicken and Sausage Jambalaya
Makes 6 servings

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 pound chopped chicken/turkey andouille sausage
4 boneless, skinless thighs (about 1 pound total), cut into 2-inch pieces
1 tablespoon Creole seasoning
1 sweet onion, chopped
1 rib celery, chopped
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice
1 (4-ounce) can tomato sauce
2 1/2 cups reduced-sodium chicken broth
Coarse salt and freshly ground pepper

1. In a large, skillet, heat the oil and butter over high heat until shimmering. Add the sausage and cook until it starts to brown, about 3 minutes. Add the chicken and sprinkle the Creole seasoning over all. Continue cooking over high heat until the chicken just begins to color, about 3 minutes. Remove the meat to a plate.
2. Add the onion, celery, and bell pepper to the skillet and cook until they start to color, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, 45 to 60 seconds. Return the chicken and sausage to the skillet and stir to combine.
**Dish can be made to this point and held or chilled (depending on length of time before serving). When ready to restart preparation, reheat skillet contents and proceed.
3. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil. until the rice is tender, 20 to 30 minutes. Let the jambalaya cool slightly and adjust seasoning to taste before serving.

Bananas Foster Bread Pudding

9 Tablespoons unsalted butter
1 1/2 cups packed light brown sugar
3/4 teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup banana liqueur
1/2 cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (1/2-inch cubes) day-old French bread
Caramel Sauce, recipe follows

Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.
To serve, scoop the pudding onto dessert plates. Top each serving with a drizzle with caramel sauce, and serve immediately.

Caramel Rum Sauce

1 cup whipping cream
1 1/2 cups firmly packed brown sugar
1/4 cup butter, melted
2 tbs.'s light or dark rum
1 tsp. vanilla extract
1/2 cup chopped pecans

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Famous Mississippi Mud Squares with Cocoa Frosting

1 cup unsalted butter
½ cup cocoa
2 cups sugar
1 ¼ cups all-purpose flour
1 ¼ cups chopped pecans
¼ teaspoon salt
4 eggs, beaten
1 teaspoon vanilla
2 ½ cups mini marshmallows
Cocoa Frosting (recipe follows)

Melt butter in a small saucepan over medium heat; add cocoa; mixing well. Remove from heat and let cool.
Preheat oven to 350 degrees.
Combine sugar, flour, pecans and salt in a large mixing bowl; stir well. Add eggs and vanilla, stir until blended. Stir in melted chocolate mixture.
Spoon batter into a lightly greased and floured 13” x 9” x 2” pan. Bake for 30 minutes, or until a wooden pick comes out clean. Immediately sprinkle marshmallows over top of hot brownies. Spread Cocoa Frosting over marshmallows. Cool and cut into squares.
Yield: 15 servings.

Cocoa Frosting

½ cup unsalted butter
¼ cup plus 2 Tablespoons milk
¼ cup plus 2 tablespoons cocoa
1 (16 oz.) pkg. confectioners’ sugar, sifted
1 teaspoon vanilla

Combine butter, milk and cocoa in a small saucepan; cook over medium heat, stirring frequently, unbtil butter melts and cocoa is well incorporated. Remove from heat and transfer to a medium mixing bowl. Add sugar and vanilla. Beat with an electric mixer on low speed until smooth.
Yield: 2 cups.

New Orleans Pralines

1 cup light brown sugar, packed
1 cup granulated sugar
½ cup light cream or evaporated milk
1 teaspoon vanilla extract
1 ½ cups pecans, halved
2 tablespoons unsalted butter
Pinch of salt

Line a baking sheet with aluminum foil or parchment paper.
In large saucepan over medium heat, sugar, butter, brown sugar, cream and vanilla. Heat to between 237 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

Progressive Dinner, 2011
Back to the 60s

Hot Crab Dip

1 (8 oz.) pkg. cream cheese, room temperature
1 (6-8 oz.) can crabmeat, drained
2 tbsp. minced green onion
1 tbsp. milk
1 tsp. prepared horseradish
1/8 tsp. freshly ground pepper
sliced or slivered almonds

Preheat oven to 375 degrees. Mix all ingredients (except almonds) together and place in a pie plate. Sprinkle with slivered almonds. Bake 15 minutes. Serve with Triscuits.

Deviled Eggs

24 hard-cooked eggs, peeled and cut lengthwise
1 cup Hellman’s Light Mayonnaise
2 teaspoons Coleman’s dry ground mustard
2 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
Paprika for garnish

Boiling eggs:
Place eggs in pot with 1” water above eggs. Bring to rolling boil over med-high heat. As soon it comes to a boil, remove pot from heat, cover pot and let sit for 10 minutes. Place eggs in a bowl of ice water immediately to stop the cooking. Can be done a day ahead of rest of recipe.

Remove the egg yolks and mash with a fork in a bowl. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Cheese Ball

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups chopped pecans

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into two balls. Roll the balls in the chopped nuts. Refrigerate covered until ready to serve.

"California" Dip

1 envelope Lipton® Recipe Secrets® Onion Soup Mix
1 container (16 oz.) sour cream

In medium bowl, blend all ingredients; chill if desired.

Pigs in Blankets

Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)

Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Rumaki

1 c. soy sauce
1/2 c. dark brown sugar, firmly packed
1/8 tsp. ginger
2 (8 oz.) cans whole peeled water chestnuts
1/2 lb. bacon

Mix soy sauce with sugar and ginger. Drain water chestnuts. Cut bacon slices in half. Wrap bacon around water chestnuts, securing each with a toothpick.

Marinate 4 hours or longer, even overnight, in soy sauce mixture.

Broil at 425 degrees for 10 minutes or until bacon is crisp.

Mushroom Roll-ups

These delicious appetizers can be made ahead of time, then placed in the freezer. Have a supply of these roll-ups in the freezer for the next party or drop in!

Servings: 40 appetizers

6 Tbls. butter
2 onions, minced
3 cups minced fresh Mushrooms
4 Tbls. flour
1 tsp. salt
1/2 cup sour cream
2- 16oz. sliced white sandwich bread (approx. 20 slices)
1 stick melted butter

Melt 6 Tbls. of butter in large skillet, add mushrooms and onions and sauté over medium heat until onions are transparent and the liquid has disappeared. Remove from heat. Add flour, salt and sour cream and blend well. Reheat, but do not boil. Cool.

Remove crust from bread slices and roll thin with a rolling pin. If you do this before mixture is cool, cover bread with damp towels to keep moist.

Spread about 1 tbsp of mixture on each slice of bread and roll up. Place on parchment paper or foil seam side down on a cookie sheet. Put into freezer and chill until firm. If not cooking soon, transfer frozen roll-ups to zip-top bags for storage. Before baking brush with melted butter and slice into 1-2” (your preference) pieces. Place on an ungreased cookie sheet and bake in 400ºF oven for 10 to 15 minutes or until golden brown.

Cheese Fondue

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
2 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
Freshly grated nutmeg, optional, added at the end

Accompaniment: cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Mix cornstarch with grated cheese in large Ziploc bag and shake to coat.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir kirsch into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

Makes 4-6 servings.

Honey Mustard

5 tablespoons medium body honey (sourwood is nice)
3 tablespoons smooth Dijon mustard

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

Horseradish sauce

4 Tbsp. mayonnaise
4 Tbsp. sour cream
4 tsp. white, hot horseradish

Mix all together and serve with any kind of steak or meat desired.

Pretzel Dessert

Crust:
2 2/3 cups pretzels, crushed (one bag)
3 Tbls. sugar
3/4 cup butter, melted

Filling:
8 oz. pkg. cream cheese
1 cup sugar
9 oz. pkg. Cool Whip

Topping:
2- 6 oz. pkg. strawberry jello
1 large box frozen strawberries

Preheat oven to 400 degrees.

Mix pretzels, sugar, butter and pat into a 9” x 13” pan. Bake for 10 minutes and cool.

Beat sugar, cream cheese and Cool Whip together and spread over pretzel crust.

Dissolve jello in 2 1/2 cups of boiling water. Add frozen berries and thicken until it is like jelly. Pour over filling and refrigerate.

Rum Cake

Cake
1 package Duncan Hines Golden Butter cake mix
1 small package non-instant vanilla pudding
½ cup light rum
½ cup orange juice
½ cup oil
4 eggs
Chopped pecans

Rum sauce
1 cup sugar
½ cup light rum
¼ cup orange juice
½ cup butter

Preheat oven to 350 degrees. Mix all cake ingredients with an electric mixer for 4 minutes. Grease, flour and coat Bundt pan with chopped nuts. Bake for one hour.

About 5-10 minutes before cake is out of the oven, combine the rum sauce ingredients together in a saucepan. Bring mixture to a boil and pour sauce over cake when it is removed from the oven.

Cool cake completely before removing it from pan.

This cake is even better when served a day or two after baking.

Phyllis’ Chocolate Mousse Torte

3 4-oz packages Baker’s German Sweet Chocolate
5 eggs, separated
2 Tblsp Kahlua
24 ounces heavy (whipping) cream, divided
1 tsp vanilla extract
6 Tblsp sugar, divided
3 pkgs soft ladyfingers

Melt chocolate in the microwave stirring every 20 seconds. Add egg yolks one at a time. Add Kahlua. Beat egg whites until stiff. Lighten chocolate with about 1/3 of egg whites. Fold in remaining egg white. Beat 16 oz of whipping cream with 3 Tblsp sugar and vanilla until stiff. Fold into chocolate mixture.

Line bottom and sides of a 9” springform pan with ladyfingers being sure to cover the bottom completely. (Fit in pieces of ladyfinger as necessary.) Pour in ½ of the chocolate mixture. Cover the top of the mixture with a second layer of ladyfingers and pour in remaining chocolate mixture. Refrigerate overnight. Before serving, beat remaining 8 oz of whipping cream and 3 Tblsp of sugar to decorate. Pipe on or spread on.

Chocolate Fondue

Yield: Makes 4 to 6 servings

1 cups premium cocoa powder (Valrohna or Scharffen Berger), sifted
1 1/4 cups spring water
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces 62% Scharffen Berger (premium semi-sweet chocolate), chopped

Pound cake and fruit (such as bananas, apples, strawberries, and plums), cut into bite sized pieces

Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30% (217-220 degrees).

Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes.

Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Progressive Dinner, 2010
A Taste of Sunny Spain

Sangria – Cook’s Illustrated

The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.

2 large juice oranges , washed; one orange sliced; remaining orange juiced
1 large lemon , washed and sliced
1/4 cup granulated sugar
1/4 cup Triple Sec
1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled

Instructions
1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

Serves 4 . Published May 1, 1998.

Really Good Gazpacho

Vegetables marinated in seasoned vinegar make the difference.

Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

3 ripe medium beefsteak tomatoes (about 11/2 pounds), cored
2 small red bell peppers (about 1 pound), cored and seeded
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded
1/2 small sweet onion (e.g. Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled & minced (about 1/2 cup)
2 medium garlic cloves, minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice, preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Core and quarter tomatoes and process in workbowl of food processor fitted with steel blade until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; transfer to large bowl.

Cut cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; add to bowl with tomatoes.

Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste.

Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes. (Can be covered and refrigerated up to 2 days.)

Makes about 3 quarts, serving 8 to 10

Garlic Croutons

2 large garlic cloves, finely minced or pressed through garlic press
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
3 cups 1/2-inch white bread cubes (from baguette or country loaf)

Adjust rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

Makes about 3 cups

Ceviche

2   Pounds scallops
4   Cups water
2½ Cups fresh lime juice
1   Large onion
2   Tablespoons tamari or light soy sauce
2   Large cucumbers, peeled, seeded and cut into half moons
1   Yellow pepper
1   Bunch fresh dill, chopped
Salt and pepper to taste

Combine water, lime juice, onion and soy sauce to make a marinade. Add the scallops and refrigerate for about 30 minutes. Add the cucumbers, pepper, dill and salt & pepper and serve.

Makes 10 three ounce servings

Flourless Lemon-Almond Cake

This Majorcan specialty is usually topped with homemade almond ice cream or ice milk, but purchased almond ice cream can also be used.

1 1/3 cups blanched slivered almonds
8 tablespoons sugar
4 large eggs, separated
5 teaspoons packed grated lemon peel
1/2 teaspoon ground cinnamon
Pinch of salt

Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.

Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.

Serves 8.

Pumpkin Seed Brittle

1 cup sugar
1/2 cup water
1/8 teaspoon fine sea salt
3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)
Special equipment: parchment paper; a candy thermometer

Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out(between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)

Cooks' note: Brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an airtight container.

Makes 12 servings (as part of tapas buffet).

Marcona Almonds

With the high price of Marcona almonds imported from Spain, I was happy to find a recipe that produces a very close facsimile at a fraction of the cost, but uses California almonds. This was adapted from an article published in the San Francisco Chronicle.

1/2 lb california almonds
1 teaspoon extra virgin olive oil
coarse salt

Preheat oven to 300°F. Boil almonds in water for about 30 seconds. Drain the almonds in a sieve, then place them in a clean dish towel. Rub them to remove the skins. Place the almonds on a rimmed baking sheet. Add olive oil and coat them evenly. Sprinkle with salt. Bake the almonds 30 to 40 minutes, stirring a couple of times so that they brown evenly. When done, spread on a cool surface to let cool. Add more salt if needed. Store in an airtight container.

Yield: 1 3/4 cups

Other menu items enjoyed:

Sevillian Marinated Carrots
Olive and Sun-Dried Tomato Spread
Moorish Chicken and Nut Pie
Romesco Dip with Crudite
Gazpacho
Chicken and Shrimp Barcelona
Spanish Yellow Rice
Roasted Asparagus
Tres Leches Cake
Dulce de Leche Cheesecake Squares
Chocolate Turron

Progressive Dinner, 2009
A March Night on the Mediterranean

Chunky Greek Pizza

1 pizza dough
4 large chopped tomatoes
1/2 cup chopped basil
2 cloves garlic -- minced
1 teaspoon salt
1/4 teaspoon pepper
6 ounces marinated artichoke hearts
1 cup crumbled feta cheese
2 cups mozzarella cheese -- grated
1/2 cup parmesan cheese -- grated

Preheat oven to 400 degrees.
Combine tomatoes, basil, garlic, salt, pepper, artichoke hearts and feta cheese in a bowl.
Roll dough out onto a pizza pan or cookie sheet.
Spread half of mozzarella onto dough. Spread topping mixture evenly over cheese. Sprinkle rest of mozzarella and parmesan over topping.
Bake.

Serves 5

Creamy Hummus

This vegetarian appetizer served in the restaurant at Books and Books is made for garlic lovers. You can use less garlic if you prefer. Serve with pita wedges.

3/4 cup water
1/2 cup tahini (sesame-seed paste)
6 garlic cloves, peeled
6 Tablespoons fresh lemon juice
1 Tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.

Yield: 4 cups (serving size: 1 Tablespoon)

CALORIES 34 (40% from fat); FAT 1.5g (sat 0.2g,mono 0.6g,poly 0.6g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 4.3g; SODIUM 69mg; PROTEIN 1.2g; FIBER 0.9g

Goat Cheese, Pesto and Sun-Dried Tomato Torte

16 ounces cream cheese -- softened
10 ounces goat cheese
   2 cloves garlic -- minced
   4 teaspoons fresh oregano -- or 1/2 tsp dried
1/8 teaspoon fresh ground pepper
1/2 cup pesto
   1 cup sun-dried tomatoes -- chopped

Beat together cream cheese, goat cheese, garlic, oregano and pepper. until smooth.
Line an 8 inch round cake pan with plastic wrap.
Spread 1/3 of cheese mixture in bottom of pan.
Top with pesto.
Layer with another 1/3 of cheese mixture.
Spread sun-dried tomatoes over cheese.
Top with remaining cheese.
Cover with plastic wrap and press down gently to pack down mixture. (I cover with another pan and weight it down.)
Chill for several hours. Uncover and invert on serving plate and remove plastic wrap. Garnish with sun-dried tomatoes, toasted slivered or sliced almonds, fresh basil or oregano.

Alternative recipe:
Double the pesto (1 cup total) and make the layers: cheese, pesto, cheese, pesto, cheese, sun-dried tomatoes. To serve, invert again so tomatoes are on the top.

I use light cream cheese. I either drain the oil off the tomatoes and rinse well in water, then squeeze dry in paper towels or rehydrate sun-dried tomatoes, drain and chop. I also either use drained pesto or make my own with less oil.

Serves: 16

Tzatziki

2 cups thick yogurt (start with 3 ½ cups before thickening)
1 cup cucumber, finely chopped
1 clove garlic, crushed
2 teaspoons olive oil
1 Tablespoon fresh dill
1 Tablespoon lemon juice

To thicken yogurt, place 3 ½ cups yogurt mixed with 1 teaspoon salt in dish towel. Hang over bowl until dripping stops, about 2 hours.
Sprinkle salt over cucumber; let stand for 15 minutes and press dry.
Combine all ingredients.
Chill.

Makes 3 cups.

Greek Salad

Serves: 4

   3 Tablespoons extra virgin olive oil
   1 ½ Tablespoons lemon juice
   1 clove garlic, minced
   ½ teaspoon dried oregano
   ¼ teaspoon sea salt
   ½ teaspoon freshly ground black pepper
   3 tomatoes -- cut in wedges
   ¼ red onion -- sliced into rings
   ½ English cucumber, sliced thick and halved
   4 ounces feta cheese -- cut into small cubes
12 Kalamata olives

Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.
Place the salad ingredients in a large bowl.
Pour the dressing over the salad and toss gently to combine just before serving.

Greek Lamb Kabobs – Or Chicken Kabobs

The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day.

SERVINGS: 4

1/2 cup lemon juice
2 Tablespoons dried oregano
4 teaspoons Crisco® Pure Olive Oil
6 garlic cloves, minced
1 pound boneless lean lamb, cut into 1-inch cubes
16 cherry tomatoes
1 large green pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch wedges

Directions:

In a small bowl, combine the lemon juice, oregano, oil and garlic.
Set aside 1/4 cup for basting; cover and refrigerate.
Pour the remaining marinade into a large re-sealable plastic bag; add the lamb.
Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.

Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade.
On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion.
Grill kabobs, uncovered, over medium heat for 3 minutes on each side.
Baste with reserved marinade.
Grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently.

Grilled Vegetables

Serves: 8

1 large eggplant
2 zucchini
2 cloves garlic -- minced
salt and pepper -- to taste
olive oil
balsamic vinegar

Slice vegetable into medium thick slices.
Brush or spray them with olive oil.
Salt and pepper and spread garlic on both sides of vegetables.
Sprinkle with balsamic vinegar.
Grill until vegetables are soft.

Rice Pilaf

   ½ cup butter
   1 onion, chopped
21 ounces chicken broth
   1 cup white rice
   ¼ cup cracked wheat bulgur
   1 cup sliced mushrooms
   1 ½ Tablespoons pine nuts
   1 Tablespoon finely chopped fresh parsley

Heat butter in a medium skillet.
Add onion and sauté for 2 minutes.
Blend in remaining ingredients.
Cover and simmer over low heat for 25 to 30 minutes.

Spinach with Lemon Dressing

   1 ½ pounds fresh spinach
   2 Tablespoons olive oil
   1 Tablespoon lemon juice
   ¼ teaspoon salt
       freshly ground black pepper

Wash spinach very thoroughly to remove all of the grit and remove stems; drain.
Place spinach leaves and just the water that clings to them in a Dutch oven.
Cover and cook until tender, 7 to 8 minutes; drain thoroughly.
Shake oil, lemon juice and salt in tightly covered jar; toss with spinach.
Sprinkle with pepper.

Almond Cake with Fresh Berries

¾ C butter ( 1 ½ sticks)
1 ½ C granulated sugar
2 large eggs
½ t salt
1 ½ t almond extract
1 t vanilla
1 ½ C all-purpose flour
¾ C (~3 oz) sliced almonds

2 T sugar
2 C sliced seasonal berries (or peaches)

Preheat oven to 350 degrees.

Spray the bottom and sides of a 9” round springform or tart pan with removable bottom with Pam and line with parchment paper.

Melt butter.
Combine with 1 ½ C sugar into a large bowl and stir until smooth.
Crack eggs into bowl and mix until creamy and one color.
Add salt, almond extract, vanilla and flour and stir briskly until batter is smooth.
Using a rubber spatula, scrape batter from the bowl into prepared pan.
Spread evenly.
Sprinkle the top of the batter with sliced almonds.
Put the pan on the middle rack of the oven and bake for 35-45 minutes. It should be light brown on top. When you insert a toothpick in the center, it should have a few sticky crumbs sticking to it. If the nuts are getting too brown before the cake is done, cover lightly with foil.
Let cool 30 minutes before removing from the pan.

Combine fresh fruit and sugar and set aside.
Cut the cake into small wedges and serve with the fresh fruit.

Baklava

1 lb. walnut meats, or almonds, ground
½ cup sugar
2 teaspoons cinnamon
1 lb. filo
1 lb. butter, melted and clarified
Syrup (see below)

Combine coarsely ground walnuts with sugar and cinnamon. Set aside.
Line bottom of buttered pan, 9 ½” X 12,” with 10 to 12 fila, brushing each with melted butter.
Sprinkle with thin layer of nut mixture.
Cover with 3 fila, brushing each with melted butter.
Sprinkle with more nut mixture.
Repeat until nut mixture is used, usually in 4 layers.
Cover with remaining buttered fila.
Chill 25 minutes.
Cut pastry into small diamond shapes.
Brush again with melted butter.
Bake in 325 degree oven for 1 to 1 ½ hours. {Hint: place in lower third of oven during first half of baking time, then place on middle rack.}
When slightly browned, remove from oven.

Slowly pour enough cold syrup over hot Baklava until completely absorbed. {Pastry should be hot and syrup cold.}
When completely cooled, cover with tin foil (never use plastic wrap as it softens crust).
Allow to stand 24 hours before cutting again and removing pieces from pan.

Syrup
3 cups sugar
1 ½ cups water
Juice of ½ lemon
1 cup honey

Combine sugar, water and lemon juice.
Boil 10 minutes.
Slowly add honey and simmer 5 minutes.
Cool.

Almond Biscotti

2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white
Vegetable cooking spray

Combine first 5 ingredients in a large bowl.
Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times.
Shape dough into a 16-inch-long roll.
Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350° for 30 minutes.
Remove roll from baking sheet to a wire rack, and let cool 10 minutes.
Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet.
Reduce oven temperature to 325°, and bake 10 minutes.
Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; let cool completely on wire rack.

Yield: 2 1/2 dozen (serving size: 1 cookie)

CALORIES 72 (16% from fat); FAT 1.3g (sat 0.2g,mono 0.7g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 15mg; CALCIUM 14mg; CARBOHYDRATE 13.5g; SODIUM 26mg; PROTEIN 1.7g; FIBER 0.4g

Chocolate Silk Pie
First Prize Winner, DCFW Pie Contest 2008

1 stick butter or margarine/4 cup granulated sugar
2 eggs
1 1/2 oz. melted chocolate (unsweetened)
1 t. vanilla
1 pie shell (baked or graham cracker)

Combine softened butter and sugar and beat with mixer for 5 minutes (minimum).
Add one egg and beat 5 more minutes (minimum).
Add one more egg, chocolate, and vanilla. Beat for 5 more minutes (minimum).
Pour into pie shell and chill at least 6 hours.

Serve with whipped cream or whipped topping.

contributed by Scott Wilkinson

Cantaloupe soup with prosciutto and mozzarella sandwiches
(Real Simple July 2006)

Hands-on time: 25 minutes / Serves 6

2 baguettes
2 8 oz balls fresh mozzarella, thickly sliced
1/2 lb. sliced prosciutto
2 Tbs extra virgin olive oil
2 cantaloupes- chilled, halved and seeded
1/2 tsp kosher salt
1/4 tsp black pepper
16 fresh mint leaves, thinly sliced

Cut each baguette in half lengthwise , then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops, set aside.

In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.

Stuffed mushrooms (YUM!): Simple and good

1 8 oz package of 1/3 less fat cream cheese (bring to room temp just prior to prep)
5 slices bacon, cooked & crumbled
1/2 cup shredded sharp cheddar cheese
1 pack of 12 count large stuffing mushroom caps

Combine bacon crumbles with cream cheese (either with food processor or by hand if you are feeling good). Remove mushroom stems with spoon. Fill each mushroom with a spoonful of cream cheese mixture. Top each cap with a few cheddar shreds.

Bake at 400 degrees for 10-15 minutes