October 2010—Julia & Nanci

Appletinis

Josephinas

Smoked Salmon with Crispy Shallots and Dilled Cream

Baked Pear Stuffed with Brie and Walnuts, Wrapped in Prosciutto

Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

Filet of Beef

Roasted Burgundy Mushrooms

Spinach and Leek Gratin with Roquefort Crumb Topping

Apple Tart with Vanilla Bean Ice Cream and Rum Sauce

Appletini

1 can frozen apple juice concentrate, thawed

Fresh ginger

Cinnamon stick

Ginger Ale

Cinnamon-sugar mixture

Apple slices

In saucepan, bring the apple juice concentrate to a simmer then removed from heat.  Peel an approximately 1-inch piece of ginger, slice in half and place with cinnamon stick in the juice.  Let mixture steep for about an hour.

To serve, wipe rim of martini glass with fresh apple slice.  Dip rim into cinnamon-sugar mixture to coat.  Add 3 parts ginger ale to 1 part concentrate and garnish with apple slice.

Josephinas

12 oz Monterey jack cheese with jalapeno peppers, grated

3 Tbsp butter, melted

6 heaping Tbsp mayonnaise

Garlic powder to taste - recommend going heavy

Party rye

Combine first four ingredients and spread on the party rye.  Bake at 425 °F until cheese is bubbly.

This mixture can be made ahead and frozen.

Smoked Salmon with Crispy Shallots and Dilled Cream

This salty, savory nibble is perfect with the sparkling cocktail. A garnish of crispy shallots adds just the right amount of crunch.  We served ours on potato slices.

2 Tbsp sour cream

1 tsp finely chopped fresh dill

1/2 tsp fresh lemon juice

1-1/2 tsp butter

1 Tbsp olive oil

1 large shallot, thinly sliced crosswise (about 1/4 cup)

6 1/3-inch-thick baguette slices, cut on diagonal, or 6 water crackers

1-1/2 oz thinly sliced smoked salmon, halved lengthwise

Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Dilled cream can be made 8 hours ahead. Chill. Rewhisk before using.

Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and sauté until golden brown, 3 to 4 minutes. Transfer sautéed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD: Crispy shallots can be made up to 2 hours ahead. Let stand at room temperature.

Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.

Bon Appétit, June 2009

Makes 2 servings

Baked Pear Stuffed with Brie and Walnuts, Wrapped in Prosciutto

Core one pear from the bottom, leaving the pear whole.  (We peeled the pear.)  Combine 1/2 cup softened Brie cheese with 1/4 cup chopped walnuts (we used pecans).  Stuff the cavity of the pear with the Brie-walnut mixture.  Drape a sheet of prosciutto around the pear and brush with a little olive oil.  Bake on a sheet pan at 350 °F for 15 minutes.

Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

3 Tbsp vegetable oil, divided

1 cup chopped white onion

1 garlic clove, sliced

3-3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)

1-1/2 cups low-salt chicken broth

1-1/2 cups whipping cream

Coarse kosher salt

Freshly ground white pepper

1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds

6 sea scallops, patted dry

1 (30-gm) jar American white sturgeon caviar (about 1 ounce)

6 tsp purchased lemon-infused grapeseed oil (we used lemon-infused olive oil)

Finely chopped fresh chives

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly.

Cover and chill. Re-warm before serving.

Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

Makes 6 servings

Bon Appétit, October 2006

Filet of Beef with Merlot Sauce

1 whole filet of beef (4-5 lbs), trimmed and tied

2 Tbsp unsalted butter at room temperature

1 Tbsp kosher salt

1 Tbsp coarsely ground black pepper

Preheat the oven to 500 °F *.

Place the beef on a baking sheet and pat the outside dry with a paper towel.  Spread the butter on with your hands.  Sprinkle evenly with the salt and pepper.  Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.  Remove the strings and slice the filet thickly.

 * The oven temperature is very important for this recipe.  Use a thermometer to be sure your oven is close to 500 °F.

Serves 8-10

Ina Garten's Barefoot Contessa Parties!

Merlot Sauce

1 cup currant jelly

1 cup Merlot, Zinfandel or nonalcoholic red wine

1/2 cup beef broth

1 Tbsp butter or margarine

Heat all ingredients to boiling in 1-quart saucepan, stirring occasionally, reduce heat to low.  Simmer uncovered 10-15 minutes, stirring occasionally, until sauce is lightly reduced and syrupy.

Roasted Burgundy Mushrooms

We combined two recipes:  we cooked the mushrooms for 4 hours using the instructions for the Burgundy Mushrooms but we finished them off by roasting with the herbs as in the Roasted Shitake, Portobello and Crimini Mushroom recipe.  –jm & nb

Burgundy Mushrooms

4 pounds white button mushrooms

2 sticks butter

1-1/2 tsp Worcestershire sauce

1 liter Burgundy wine (other reds will work)

1 tsp freshly ground black pepper

2 cups boiling water

4 whole chicken bouillon cubes

4 whole beef bouillon cubes

1 tsp dill seed

5 cloves garlic, peeled

2 tsp salt

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.  Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.  Remove the lid, then continue cooking, uncovered, for three hours.

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.

Serves 8.

The Pioneer Woman

Roasted Shitake, Portobello, and Crimini Mushrooms

1-3/4 pounds mixed shiitake, baby portobello, and crimini (baby bella) mushrooms, shiitakes stemmed, all mushrooms cut into 1 1/2-inch pieces

2 large fresh rosemary sprigs, cut into 1/2-inch pieces

5 large garlic cloves, coarsely chopped

1/2 cup extra-virgin olive oil

Preheat oven to 500°F. Combine mushrooms, rosemary, and garlic in large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet; sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18 minutes. Transfer mushrooms to bowl and serve.

Makes 6 servings

Bon Appétit, October 2006

Spinach and Leek Gratin with Roquefort Crumb Topping

5 Tbsp butter, divided

3-1/2 Tbsp horseradish Dijon mustard, divided

2-1/3 cups fresh breadcrumbs from crustless French bread

1 cup crumbled Roquefort cheese (generous 4 ounces)

3 9-oz bags spinach leaves

1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)

3/4 cup heavy whipping cream

Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.

Toss 1-1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.

Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1-1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

Makes 8 servings

Bon Appétit

October 2005

Apple Pie

A Manning Favorite

Makes 1 pie

Mix together:

1 cup sugar

1 tsp cinnamon

Peel and thinly slice 5-6 medium Granny Smith apples.  Take 1/2 cup of the sugar mixture and sprinkle on the apples.  These will go into the pie shell.

Then, add 3/4 cup flour with the rest of the sugar mixture.  Cut in 1/3 cup butter into this until crumbly.  Sprinkle this mixture over the top of the apples in the shell.

Bake at 350 °F for 30-40 minutes.  Cook until the apples are tender.  (If the top begins to burn, cover with foil.)

Pie Crust

4 cups flour

2 tsp salt

1 Tbsp sugar

1-3/4 cups shortening

1 Tbsp vinegar

1/2 cup cold water (with ice)

1 egg

Mix flour, sugar, salt in a bowl.  Cut in shortening until you have pea size crumbs.  Mix the egg and vinegar in a separate bowl, then add the liquid to the flour mixture.  Combine gently with a fork careful not to over-mix the dough. 

I am always careful not to over-handle the dough.  Use wax paper to form it into one large dough-ball. 

Flour your bread board, but don’t add too much flour.  The dough will be soft.  Sometimes I use wax paper to cover the dough while rolling it out.

For the apple pie, put the filling into the pie shell before cooking.

Rum Sauce

6 Tbsp (3/4 stick) unsalted butter

1 cup (packed) golden brown sugar

1/3 cup whipping cream

2 Tbsp light corn syrup

2 Tbsp dark rum

Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)