Presentation on theme: "Hidden Village Gourmet Club August 2006 Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds Sausage-Stuffed Mushrooms Strawberry Salad With Cinnamon."— Presentation transcript:
Hidden Village Gourmet Club August 2006 Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds Sausage-Stuffed Mushrooms Strawberry Salad With Cinnamon Vinaigrette Wasabi Mashed Potatoes Ginger Crusted Salmon w/carrots & snow peas Sesame Peanut Vinaigrette Green Beans and Cashews Raspberry Truffle Cake
Hidden Village Gourmet Club Menu August 2006 Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds Sausage-Stuffed Mushrooms Strawberry Salad With Cinnamon Vinaigrette Wasabi Mashed Potatoes Ginger Crusted Salmon w/carrots & snow peas Sesame Peanut Vinaigrette Green Beans and Cashews Raspberry Truffle Cake Colors = suggested cooking combinations for each participant … If 4 parties instead of 3, suggest the for the 4 th party.
Home Gatherings August 2006 Home A Bill & Katie Earley (HOST) Terry & Phyllis Carpenter Bert & Dixie Vandeflier (dessert) Home B George & Pat Stoll (HOST) Gary & Marion Gore Fred & Treva Powers Jeff & Ann Maudlin Home C Bill & Mary Miller (HOST) Rick & Louise Greene + Jack & Kathy (cousins) Joe & Jeanine Lincoln Home D David & Suzanne Fong (HOST) Marge ORourke Allen & Leanne Cook
Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds Makes 40 o If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. o You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance. o to 3-inch-diameter mini pita breads, cut horizontally in half o Olive oil o 2 large garlic cloves o 1 cup tahini (sesame seed paste) o 2/3 cup fresh lemon juice o 2 tsp. (packed) grated lemon peel o 1/2 cup water o 1 cup chopped fresh cilantro o 4 cups shredded skinned cooked chicken (from two 2-pound roast chickens) o 1/2 cup pine nuts, lightly toasted o ws/ ws/ o Preheat oven to 350°F. Brush cut side of pita bread rounds lightly with olive oil. Arrange rounds on heavy large baking sheet. Bake until crisp and golden, about 6 minutes. Cool pita rounds. o Mince garlic in processor. Add tahini, 1/2 cup lemon juice, and lemon peel. Blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro. Salt and pepper to taste. o Place chicken in large bowl. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use). Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.) o Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts & remaining 1/4 cup cilantro.
Sausage-Stuffed Mushrooms Makes 8 servings o 16 large mushrooms o ½ small onion, minced o ¼ c chopped red bell pepper o ½ lb ground Italian sausage o 2 tbsp plain bread crumbs o 3 tbsp grated parmesan cheese o ¼ tsp salt o ¼ tsp pepper o Preheat the oven to 350° o Remove mushroom stems from caps o Finely chop stems o In a large skillet, sauté chopped stems, onion, bell pepper and sausage over medium heat until sausage is crumbled and brown o Remove from heat and stir in remaining ingredients o Mix well o Stuff mushroom caps and place on a large rimmed baking sheet o Bake 20 min or until tender
Strawberry Salad With Cinnamon Vinaigrette Cinnamon Vinaigrette ( 2/3 cup ) o 1/3 cup olive oil o 1/3 cup raspberry vinegar o 1 tablespoon sugar o 1/2 teaspoon salt o 1/2 teaspoon ground cinnamon o 1/4 teaspoon pepper o 1/2 teaspoon hot sauce Strawberry Salad (6-8 servings) o 1 (11-ounce) can mandarin oranges, drained o 1 pint fresh strawberries, stemmed and quartered o 1 small red onion, thinly sliced o 1/2 cup coarsely chopped pecans, toasted o 1 avocado, sliced o 1 (10-ounce) pkg romaine lettuce Cinnamon Vinaigrette o Combine olive oil and remaining ingredients in a jar; cover tightly, and shake vigorously. Chill at least 2 hours. Shake well before serving. Strawberry Salad o Combine first 6 ingredients in a large bowl. Drizzle with half of Cinnamon Vinaigrette, tossing to coat. Serve remaining vinaigrette with salad. dyn?action=displayRecipe&recipe_id= dyn?action=displayRecipe&recipe_id=
Wasabi Mashed Potatoes Makes 8 servings o 6 large baking potatoes, peeled & cut into quarters o ½ c wasabi paste (or powder) o ½ c heavy cream or milk o ½ c unsalted butter o Salt o Boil potatoes and water in a large pot for min or until tender. Drain. o Add cream (or milk), butter, and wasabi. o Mash and mix together. o Salt to taste.
Ginger Crusted Salmon w/carrots & snow peas Makes 8 servings o 8 salmon filets o 1 c finely minced ginger o 1 c green onion, minced o 1 c olive oil or peanut oil o 2 c sesame peanut vinaigrette (see recipe) o 2 c breadcrumbs o 6 c julienne carrots & snow peas o 4 tbsp butter o Salt & Pepper o Place green onions & ginger in a bowl, season w/salt & pepper. Set aside. o Heat oil in pan until almost smoking. (CAUTION) Immediately pour over ginger mixture. Let cool & set aside. o Sear salmon fillets until brown on both sides. Spread ginger mixture on salmon. o Sprinkle breadcrumbs on top, and bake in a 400° oven until cooked through (10 min per inch thickness) o Steam carrots & snow peas. o Plate wasabi mashed potatoes, place salmon on top, and garnish with carrots & snow peas. o Drizzle with Sesame Peanut Vinaigrette.
Sesame Peanut Vinaigrette o ½ c smooth peanut butter o ½ c honey o ½ c soy sauce o 1 c rice wine vinegar o ½ c coarsely chopped ginger o 4 tbsp minced garlic o ½ c sesame oil o 2 tsp cayenne pepper o Blend all ingredients at high speed until consistency is smooth. o Drizzle over cooked salmon.
Green Beans and Cashews Serves 8 o 2-1/4 lbs. green beans o 1 Tbs. plus 1 tsp. sesame oil o 2 cloves garlic, crushed o 1/2 cup plus 3 Tbs. cashew nuts o Trim green beans and then cut into 1-1/2 inch diagonal lengths. o Heat oil in wok or frying pan. Add garlic and cashew nuts. Cook 2 minutes. o Add beans, stir-fry 2-3 minutes, or until nuts are golden and beans just tender. o Serve hot. o bin/recipe?id bin/recipe?id.7859
Raspberry Truffle Cake Serves 12 o 16 oz semisweet chocolate o ½ c butter o 1 tbsp sugar o 1½ tsp all purpose flour o 1 tsp raspberry liqueur or Kahlua (opt.) o 4 eggs, separated o Optional: o 12 oz jar seedless raspberry jam o Whipped cream o Fresh raspberries o In a heavy saucepan, combine chocolate & liqueur (opt.). Using a spoon, beat in egg yolks, one at a time, till combined. Set aside. o In a mixing bowl, beat egg whites with an electric mixer on high speed till stiff peaks form. Fold into chocolate mixture. Pour into a greased 8-in. springform pan. o Bake in a 350° oven for min or till edges puff. Cool on rack for 30 min. o Remove sides of pan, cool completely. o Chill, covered for 4-24 hrs o Plate & serve: Heat jam until just melted, and drizzling jam on each plate. Top with cake slice, and the optional whipped cream, or fresh raspberries.