October 2006—Hillary & Nanette

Witch's Brew Gourmet Club
October 2006
Hillary and Nanette


Ginger Pineapple Sparkling Beverage

Blue Cheese and Pear Salad tossed with Champagne Vinaigrette Dressing

Cheesy Zucchini and Red Onion Flatbread

Vegetable Pot Pie Soup

Proscuitto, Pear and Feta Panini
Salami, Fontina and Roasted Bell Pepper Panini
Creamy Parmesan Orzo

Harvest Pear Crisp

Black Licorice Crème Brule Tarts


Ginger Pineapple Sparkling Beverage

For ginger syrup:
1 1/2 cups water
1 cup sugar
1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)

For punch:
3 cups unsweetened pineapple juice, chilled (we used 1/2 sweetened and 1/2 unsweetened)
1/4 cup fresh lemon juice (3 to 5 lemons)
1/4 cup fresh lime juice (4 to 6 limes)
3 cups sparkling water, chilled
4 cups ice cubes
Garnish: lemon and lime slices
Special equipment: a small punch bowl or pitcher

Make ginger syrup:
Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.

Make punch:
Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.

Cooks' note:
Ginger syrup keeps, covered and chilled, 2 weeks.

Serves 10.


Blue Cheese and Pear Salad tossed with Champagne Vinaigrette Dressing

Candied Walnuts
Cooking Spray
1 large egg white
2 1/2 cups or 10 oz. of walnut halves
3/4 cup brown sugar

To make the candied walnuts, preheat the oven to 325°F. Spray the bottom of a rimmed baking sheet with the cooking spray. In a bowl, whist the egg white until it is completely foamy and no liquid remains. Fold in the walnuts and brown sugar. Toss gently to coat. Arrange the walnuts on the prepared baking sheet, keeping the individual pieces separate. Bake until the egg white-sugar mixture is cooked through and the nuts are golden brown, 12 to 14 minutes. Loosen the nuts from the pan with a spatula. Set aside on a plate to cool.

Champagne Vinaigrette Dressing
1 shallot quartered
1 small clove garlic
1 tablespoon Dijon mustard
2 Tablespoons sugar
1/8 tsp of kosher salt
Dash of freshly ground white pepper
1/2 cup champagne vinegar
1 1/2 cups canola oil

Salad
1 head romaine lettuce, trimmed and torn into bite sized pieces
10 ounces of mixed baby green
2 ripe Bosc or Anjou pears, cored and cut into ¾ inch dice
1 red bell pepper, seeded, deribbed, and julienned
2 cups crumbled Maytag blue cheese
Kosher Salt
Freshly Ground Black Pepper


Cheesy Zucchini and Red Onion Flatbread

Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough (or Trader Joes refrigerated pizza dough)
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil

Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

Makes 4 to 6 servings


Vegetable Pot Pie Soup

12 Tablespoons Unsalted Butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all purpose flour
2 1/2 cups chicken stock
1 tablespoon Pernod (anise flavored liqueur)
Pinch of Saffron threads (can be found at Trader Joes)
1 1/2 teaspoon kosher salt
1/2 freshly ground black pepper
3 tablespoons of heavy cream
1 1/2 cups large diced potatoes
1/2 cups asparagus tips
1 1/2 peeled, 3/4-inch diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat leaf parsley
(May add other vegetables if you like peas, corn, etc.)

Melt the butter in a large pot over medium heat. Add the onions and fennel and sauté until translucent, 10 to 15 minute. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt and pepper, and bring to a boil. Simmer 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to pot and cook in boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

Retrieved from Ina Garten Barefoot Contessa Parties


Proscuitto, Pear and Feta Panini

Assemble the Panini with the following ingredients:
1 Ciabatta Roll (from Costco), or 2 slices sourdough bread
2 slices proscuitto
Slice of Bartlett pear
Layer of sprinkled Feta cheese
Spread pesto on insides of bread
Brush outside of sandwich with olive oil.

Pesto Sauce Recipe
2 cloves garlic, peeled
1 tsp. salt
2 cups tightly packed fresh basil leaves
2 T finely chopped pine nuts
1/2 cup olive oil
1/2 cup freshly grated parmesan cheese
2 T freshly grated Romano cheese
4 T butter softened

1. In a food processor put the garlic, salt, basil, pine nuts and olive oil and process until smooth, scraping the sides down one or two times.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter. Add hot water to thin the sauce.


Salami, Fontina and Roasted Bell Pepper Panini

1/4 cup extra-virgin olive oil
Leaves of 1 rosemary sprig
2 slices sourdough bread, each 1/2-inch thick
1 oz. thinly sliced Tuscan salami
1 oz. sliced fontina cheese
1/4 cup sliced roasted red bell peppers (we roasted a bell pepper on the BBQ)

In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.

Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.

***For added flavor, we added the following balsamic dressing inside the panini:

Balsamic Vinegar Dressing
1/2 cup olive oil
1 teaspoon salt
Freshly Ground black pepper
1 shallot minced

Finely mince the shallots and place them in a bowl. Add the balsamic vinegar, 1/2 teaspoon, salt, black pepper; whisk to combine. Continue whisking; slowly drizzle in the olive oil.

Retrieved from Williams-Sonoma Kitchen Cookbook


Creamy Parmesan Orzo

Unlike traditional pasta, this orzo isn't cooked in a pot of boiling water. Instead, it's cooked slowly in a flavorful broth that captures its starch.

1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/2 cup grated fresh Parmesan cheese
4 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 teaspoons pine nuts, toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately. Serves 4

**I add sun-dried tomato flakes for another taste. Yummy!

Retrieved from Cooking Light Magazine


Harvest Pear Crisp

Cinnamon-spiced pears bake under a crunchy streusel topping in this easy dessert. Assemble the dish ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.

6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts

Preheat oven to 375°F. Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.

Bake at 375°F for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

Yield: 8 servings

Retrieved from Cooking Light Magazine


Black Licorice Crème Brule Tarts

For the Tart Shells
1 1/2 cups all purpose flour, plus more for work surface
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup granulated sugar
1/4 tsp. salt
7 Tbsp cold, unsalted butter, cut into small pieces
2 large eggs, lightly beaten

For the Filling
3 Cups heavy cream
7 ounces soft black licorice chews (about 1 1/2 cups)
8 large egg yolks
3/4 cup Granulated sugar
1/4 tsp. salt
2 Tbsp Pernod (liquor found at specialty beverage store)
8 tsp. superfine sugar

Preheat oven to 350°F. Place 8 4-inch round flan rings (1-inch high each) on a rimmed baking sheet lined with parchment paper; set aside.

Make tart shells: Process flour, cocoa, granulated sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. With machine running, add eggs; process until dough just comes together. Shape dough into a disk; transfer to a lightly floured work surface.

Roll out dough to 1/8-inch thick. Cut out 8 6-inch rounds, and fit into the flan rings. Patch cracks with leftover dough if needed. Refrigerate tart shells on baking sheet until firm, about 30 minutes.

Prick bottoms of shells with fork tines. Bake on a sheet until firm, 13-15 minutes. Let cool completely on wire racks.

Make the filling: Put cream and licorice into a medium saucepan over high heat. Bring almost to a boil. Remove from heat, and stir. Cover, and let stand at room temperature 2 hours.

Preheat oven to 350°F. Reheat licorice cream over medium heat. Whisk egg yolks, granulated sugar and salt in a medium bowl. Slowly whisk licorice cream into yolk mixture. Pour through a fine sieve into a medium bowl, pressing on solids. Pour mixture through another clean sieve into another bowl (do not press on solids), and stir in Pernod. Divide custard among tart shells. Bake on sheet until centers are just set, 14 to 15 minutes. Let cool completely on a wire rack. Refrigerate tarts on a sheet until cold, about 1 hour (up to overnight).

Sift 1 tsp. superfine sugar evenly over each tart. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of a tart, and move flame back and forth until sugar is caramelized and deep golden brown.

**If you don’t have a kitchen torch, you can use your broiler. Chill the tarts in the freezer for twenty minutes, and then place them on a baking sheet. Broil until tops are golden brown, 2-3 minutes

***Served with hot Mulled cider from Williams Sonoma