March 2007—Easter Sides

Shrimp and Bacon Deviled Eggs
Michelle

8 hard cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup mayo

1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black & red pepper
1/2 cup cooked medium shrimp peeled and chopped
2 tablespoons chopped fresh parsley
3 center cut bacon slices (I like the maple flavored) cooked and crumbled

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through peppers) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon. Refrigerate and cover with plastic wrap. This recipe can be made a day ahead.

This recipe yields 8 servings and the serving size is 2 stuffed egg halves.


Garlic and Herb Tomatoes
Hillary

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 cup crumbled feta cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the olive oil in a sauté pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Remove from heat and stir in feta. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.


Spanokopita
Bonnie

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400 degrees F,

Heat the olive oil in a sauté pan and add the scallions, Cook for 5 minutes or until soft, Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough, Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.


Chicken and Wild Rice Chowder
Malinda

1 cup sliced carrots
1 cup sliced celery (2 stalks)
1 cup quartered mushrooms
3 Tbsp. butter
3 Tbsp flour
2 14 oz cans chicken broth
2 chicken breasts cooked and chopped
3/4 cup cooked wild rice
1/4 tsp. ground black pepper
1 1/2 cups half-and-half

In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through.

Makes 4 servings. (Chowder will be very thin after you add the half-and-half. If you like your chowder a little more thick, continue to simmer several minutes more…it will thicken).

*Tips: Make sure you plan ahead and cook your wild rice. Some recipes take about 1 hour. I like to cook my rice in broth or add a little bullion to add some flavor to the rice.

Tastes great with rotisserie chicken or slightly seasoned chicken.


Rosemary Rice with Fruit & Pecans
Luci

10 tablespoons butter
4 cups chopped onions
1 1/2 cups Sauternes or other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
3/4 teaspoon ground cinnamon
4 c. Cooked Rice (rice cooked in light chicken broth)
1 cup pecans, toasted, chopped

Melt butter in skillet over medium heat. Add onions; sauté until golden, about 15 minutes. Add wine and next 6 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Gently stir fruit mixture into already cooked rice. Season rice with salt and pepper. Add Pecans right before serving.

Makes 12 servings.


Au Gratin Potatoes
Nanette

6 Yukon Yellow Gold Potatoes- peeled
2 Sweet Onions- sliced horizontally
1 lb large Mushrooms
1 1/2 cup Grated cheddar cheese
1/2 Cup Sour cream
1/2 Cup Fresh grated Parmesan
1 can Cream of mushroom soup
1/2 C. cream
French fried onions

Slice peeled potatoes, onions and whole fresh mushrooms. Layer each in a 9x13 pan (slice with a mandoline for a uniform look)

Combine ingredients for sauce: can of cream of mushroom soup thinned with milk and cream, 1 C grated cheddar cheese, grated parmesan, sour cream, pepper and Lawry’s. Pour on top over the sliced veggies. Put 1/2 C grated cheese on top with French fried onions.

Cook 1 hour plus on 350 degrees. (After 1 hour check to see if cheese has browned and vegetables are soft.)

(My mother in law served these at Christmas. Only problem is she couldn’t find the recipe. So, she jotted down the ingredients for me and I put the recipe together as best I could. The greatest thing about this dish is with the mushrooms and onions it looks so pretty when you serve it. It isn’t soupy like most Au Gratin dishes. The key is to use the Yukon potatoes as they are softer and moister. The sweet onions are also best for flavor. Choose the largest mushrooms you can find.)


Creamed Corn
Janine

1 1/2 cups half and half
1 cube chicken bouillion cube
2 teaspoons sugar
2 (10 oz) packages frozen white corn
2 Tablespoons butter, melted
2 Tablespoons flour

Blend together half and half, chicken bouillon cube, and sugar in saucepan. Bring to a boil. Add corn to boiling liquid, Return to boil, reduce heat, and simmer 3-5 minutes. Melt butter in separate small saucepan, add flour and cook stirring constantly until paste is formed. Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to a boil, stirring frequently, until thickened. Remove from heat. Yummy.


Mixed Berry and Chicken Salad
Hillary

Serves 6 as a main course or 1-2 as a first course

A colorful combination of blackberries, raspberries, and ripe, juicy strawberries makes this salad a perfect celebration of summer. If you like, assemble the salad in front of your guests, as it goes together easily. quickly, and with flair

Candied Walnuts
Vegetable-oil. cooking spray
1 large egg white
10 ounces walnut halves and pieces
3/4 cup firmly packed light brown sugar

Blackberry-Champagne Vinaigrette
1 shallot, quartered
1 small clove garlic
1 tablespoon Dijon mustard
2 tablespoons sugar
1/8 teaspoon kosher salt
Dash of freshly ground white pepper
11/2 cup Champagne vinegar
1/3 cup blackberries
1/2 cup candied walnuts
1 1/2 cups canola oil

1 pound mixed baby greens
1 1/4 pound boneless, skinless chicken breasts, seasoned with salt and pepper, cooked, and julienned
1 1/2 cups crumbled blue cheese (about 6 ounces)
2 cups candied walnuts
Kosher salt
Freshly ground black pepper
1/2 pint raspberries
1/2 pint blackberries
1 pint strawberries, hulled and halved

To make the Candled Walnuts, preheat the oven to 325°F. Spray the bottom of a rimmed baking sheet with the cooking spray. In a bowl, whisk the egg white until it is completely foamy and no liquid remains. Fold in the walnuts and brown sugar, and then toss gently to coat evenly. 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 and set aside on a plate to cool. Measure out 1/2 cup for adding to the vinaigrette and the balance for adding to the salad. (The nuts can be made up to 2 days ahead and stored at room temperature in an airtight container.)

To make the Blackberry-Champagne Vinaigrette, in a blender or in a food processor fitted with the metal blade, combine the shallot and garlic and process until finely minced. Add the mustard, sugar, salt, pepper, vinegar, blackberries, and the 1/2 cup walnuts and process to combine the ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste and adjust the seasoning.

To assemble the salad, in a large bowl, combine the greens, chicken, blue cheese, and the 2 cups walnuts. Drizzle about 1 cup of the vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper. Add two-thirds each of the raspberries, blackberries, and strawberries and toss gently to mix well.

Using longs, transfer the salad to chilled salad bowls or plates (see Cook's Note), building height in the center. Scatter the remaining berries evenly on top of the salads. Serve immediately.

COOK'S NOTE, The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 1 week. Use on almost any salad of mixed greens or vegetables.


Blueberry Buckle
Luci

2 cups plus 1-2 tablespoons sifted-all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
Topping: 1/4 cup butter, 1/2 cup sugar, 1/3 cup sifted all-purpose flour, 1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Grease an 8-inch springform pan.

Sift 2C. flour, baking powder, and salt. Set aside. Cream the butter and sugar until fluffy. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining tablespoon or 2 of flour and fold in. Pour batter into the prepared pan. Set aside. Combine ingredients for topping in food processor or with fork to make a crumbly mixture. Sprinkle this over the batter, spreading it with your hand.

Bake for 40 minutes- adding additional time if needed. Some ovens take up to 1 hour. Serve it with rum flavored whipped cream.


Chocolate Covered Strawberry Tart
Amber
(Shell—Best American, Recipe—Tart:Family)

Shell:
1 large egg yolk
1 T. heavy cream
1 teaspoon vanilla extract

Mix and set aside

1 and 1/4 cup flour
2/3cup confectioners' sugar
1/4 t. salt

Combine in food processor.

8 T. unsalted butter cut into 1/2 inch cubes.

Scatter over the top of above flour mix and pulse until coarse meal

Add the egg mixture and pulse for 12 seconds, until dough comes together. Turn out onto a sheet of plastic and press into a 6-inch disc, cover and refrigerate for an hour.

Rollout and place in tart pan and freeze for 30 minutes

Before baking put a square of foil into the tart and over the edge with weights Bake at 375 for 30 minutes, take out, pull off the foil and put back in for 5 minutes.

Filling:
6 T. unsalted butter
1 1/2 cups heavy cream
14 ounces bittersweet chocolate (Callebaut of Trader Joe's Pound Plus-tried it with Scharffenberger and didn't like it as well)

1. Chop the chocolate into chunks.
2. In a medium saucepan over medium heat lightly caramelize the butter
3. Pour in the cream and heat until the mixture bubbles, stirring frequently
4. Add chocolate and stir or whisk until smooth

2 pints large strawberries cut in half and place cut side down in shell and pour warm chocolate sauce over and refrigerate until set.

Yummy with fresh whipped cream over too (rich though)


Coconut Cream Pie


An American classic with an original topping; fluffy meringue replaces traditional whipped cream on this delicious pie.

Serving: Makes one 9-inch pie

All-purpose flour, for dusting
1 large whole egg, lightly beaten, plus 4 large egg yolks
3 Cups canned unsweetened coconut milk
2/3 Cup granulated sugar
5 Tablespoons cornstarch
1/4 Teaspoon salt
2 Ounces semisweet chocolate
1 Cup heavy cream
1/4 Cup confectioners sugar

Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.

Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees F.

Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.

Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of hot milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)

Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.

Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes

Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.


Baked French Toast Casserole with Maple Syrup
Nanci

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.