Handmade Oreo Cookies

Back in November, I was sifting through twitter and came across a very interesting post. The words “Adopt-a-blogger #4” dashed across the screen in a tweet by Dine and Dish which caught my attention. After clicking through the link on the tweet, I came to the Dine and Dish blog written by Kristen and learned more about the program. I left my comment on the blog post expressing interest to be involved as a “newbie” since my blog was under a year old.

In January, everyone was notified as to who their mentor would be. I was pleasantly surprised to learn that Lindsay of Love and Olive Oil was matched with me to be my mentor. I had recently come across her blog and added her to my blog roll, since I enjoyed her writing style, recipes and authenticity.

Mentoring others is one of the greatest gifts that you can give to another person. It is imparting your knowledge, experiences and guidance to help another person be successful with their particular goals. In my career, I have the daily opportunity to mentor my team members and it is truly the best part of my job. Knowing that I can help guide someone to achieve their goals is completely satisfying. I have been fortunate enough to participate in my company’s formal leadership development program and mentor employees who want to grow with the organization. Mentoring is a lifetime activity that benefits both people who are involved.

I reached out to Lindsay and we communicated via email to get to know one another a bit. She couldn’t have been more welcoming and kind in her communication. I shared my goals and she was excited and open to helping me. I discovered that she and her husband went to college in Northern California and has family in the Bay Area. My husband Charles and I are native Bay Area residents, so it is wonderful to already have something in common already. Her and her husband have a thriving handmade pet collar business, called pattern and paw. I am going to have to order a special collar for our little doggie Max.

 
 
 
 
 
 
 
 
 
(Max - our 10 year old Lasha Apso and a photo of Charles and me)
 
We decided to start this adventure by adding one another to our blog rolls and perusing each others blogs for an eye catching recipe to introduce one another to our readers. Lindsay has so many great recipes, that it was hard to choose. One in particular caught my eye – homemade Oreo Cookies. The photo just made my mouth water. Originally from the book Retro Desserts and then Smitten Kitchen created them. I adapted the recipe just slightly. I get in the mood to make cookies, since it completely therapeutic and my husband enjoys the finished product. Truth be told, as long as I can remember, the best part of making cookies is eating the dough. Some people are afraid of the raw ingredients, mainly the egg, but that has never stopped me. My husband Charles and some of our closest neighbors were the recipients of these delicious cookies!

Starting my food blog is a complete passion of mine and I look forward to the journey ahead and learning from my new friend and mentor Lindsay. Thank you Lindsay for participating in the Adopt a blogger program!

Handmade Oreo Cookies
 
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/2 cup vegetable shortening
2 cups sifted confectioners sugar
1 T. vanilla extract

Directions

Set two racks in the middle of the oven. Preheat to 375 degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. (No pastry bag? Just spoon it on). Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Patty Melt

Inspiration is that unconscious burst of creativity that hits you at various times and comes in many forms.

My husband, Charles and I were watching Check Please Bay Area this morning and one of the restaurants being reviewed was Mama’s on Washington Square in San Francisco. One of the highlights was the “Slim Joe Burger” which is served with grilled onions, ketchup, and jack cheese on a sourdough baguette. Our mouths instantly began to water and we had not yet had breakfast, just our first cup of coffee of the morning.

After work last night, I stopped by Trader Joe’s to pick up a few things for the weekend, which turned out to be four stuffed bags that I brought home. (okay- I shop like tomorrow is the end of the world, but what if inspiration comes over me, I want to have ingredients - silly huh?) It is suppose to storm over the weekend and I wanted some comfort food to enjoy. Contained within the four large bags was ground beef, a fresh sourdough loaf and jarlsburg deli slices. Leaning over to Charles, I asked him – how would you feel about having patty melts for breakfast? His eyes immediately lit up and replyed with a resounding – YES!

I popped off the couch and created our patty melts for breakfast. A bit unconventional, but who says you always have to have breakfast food for breakfast.

Patty Melts

1 lb. ground beef, 80% lean
2 large onions, thinly sliced
6 T. butter
Salt and pepper
4 slices of Jarlsburg cheese
1 Sourdough loaf

Divide the ground beef into four even portions and form into patties. Season with salt and pepper.

In a large skillet, melt 4 tablespoons of butter on medium heat. Be careful not to burn. Add the sliced onions along with salt and pepper. Using thongs, coat the onions with the melted butter and cook on medium until golden brown. Toss frequently for evening cooking. Should be about 10 to 15 minutes. Turn off heat.

Cut the sourdough loaf into four pieces and then cut in half. Use a griddle and melt the 2 tablespoons of butter, then coat each of the bread slices with the melted butter. Grill the bread until golden brown and soft to the touch. Remove. Add the patties to the griddle and cook on medium heat for about 5 to 7 minutes per side until desired doneness is obtained. When you flip the burgers, add the cheese to ensure it is melted.

When ready to assemble, divide the caramelized onions to the bottom of the four breads. Add the burger and then the top. Add either ketchup or mustard for additional seasoning as desired.

Makes four patty melts.

Chinese Chicken Salad

In my opinion, one of the best salads on earth is the Chinese Chicken Salad. The variations are endless along with the combination of ingredients. It is super crunchy, full of flavor and typically extremely colorful. This recipe uses rotisserie chicken along with three kinds of cabbage to add texture and color. The secret ingredient to the dressing is the mayonnaise – adds the creamy texture, so the dressing sticks to all of the lovely ingredients.

Chinese Chicken Salad

2 C. Red cabbage, finely sliced
4 C. Green cabbage, finely sliced
2 C. Napa cabbage, finely sliced
1 C. Chinese pea pods, trimmed and cut in half
2 large carrots, peeled and cut into coins
1 small red bell pepper, julienne slices
8 Scallions cut into diagonal pieces
1 T. Cilantro, minced
½ C. Slivered almonds, toasted or dry roasted
1 ½ C. Shredded roasted chicken

Dressing

2 T. Rice wine vinegar
2 T. Brown sugar
1 ½ T. Soy sauce
1 T. Siracha sauce
1 T. Ginger, minced
¼ C. Vegetable oil
1 T. Sesame oil
1 small garlic clove, minced
2T. Mayonnaise

In a jar or container that has a tight seal, add all of the above ingredients for the dressing and then shake really well until creamy and combined.  Let sit for 30 minutes or longer to develop the flavors.

In a large bowl, add all of the salad ingredients and then add the dressing and toss.  You can save some chicken to garnish the top along with a few scallions. 

Murray Circle in Sausalito

Located in the historic Fort Baker inside a beautiful renovated colonial-style military building, where top ranked officers used to live, is Murray Circle. Opened in 2008, Murray Circle is located at Cavallo Point – the lodge at the Golden Gate in Sausalito, California. Inside are rich hardwood floors, thick velvet drapes and an antique tin ceiling. Murray Circle is the only Marin restaurant to earn a Michelin Star – quite an accomplishment for such a relatively new establishment. Executive Chef Joseph Humphrey skillfully combines the fresh, organic and seasonal artisan ingredients in original and delicious ways.

Situated on the property are sweeping views of the Marin Headlands, the city of San Francisco and the world renowned Golden Gate Bridge. This exquisite resort has vast porches for guests to enjoy the views or simply sip a great glass of wine. The weather was perfect for our lunch visit and all of the staff was incredibly friendly and helpful.

We sat down for our 11:45 lunch reservation and the restaurant was still relatively vacant. Reviewing the menu, we noticed that the majority of the choices were centered on brunch type selections with a few lunch items scattered throughout. Right away we selected the house made breads and pastries. One word – amazing! It came with artisan butter and apple compote that was to die for. A great start, especially since we did not have breakfast and were quite famished.

 
 
 
 
 
 
 








I ordered a glass of Miner Family Vineyards Chardonnay from Napa, which was perfect - buttery, touch of oak, smooth and creamy. Lynette ordered a Viognier from a Winery in Napa called Grand. Brenley enjoyed bottomless ice tea. Lynette and I started with the Organic Sun choke Bisque, slow cooked winter greens, shallot confit and picnoline olives. The actual bisque was poured tableside onto the accoutrements. Brenley began with Little Gem Lettuces, creamy parmesan dressing adorned with anchovies.

Onto the main event – we all selected different items so that we could have a small sample of each dish. I ordered the “fried chicken & waffles” with buttermilk brined game hen, herb gravy and southern style greens. It was tasty but a bit disappointing on the “chicken” portion – basically four small bites of meat. I had never has this dish and always wanted to try it. Lynette enjoyed the shaved fennel, apple and cucumber salad, wood grilled prawns with juniper vinaigrette. Brenley selected the Dungeness crab “BLT” with smoked bacon, avocado, sundried tomato pesto and chips and dip. The dip was interesting and sort of resembled a mound of slightly flavored cream cheese – a mystery dip indeed.

Dessert was definitely the highlight of the lunch and the pastry chef is to be commended on the wonderful  pastries and the divine dessert. We chose the Sticky toffee pudding with whipped crème fraiche. It was rich, decadent, flavorful, and creamy and worth each bite of calories.

Overall, the service was wonderful, the scenery was spectacular, the food was good just not great and the dessert was divine. Not to mention the company was spectacular as always. Next time we are off to Healdsburg to Charlie Palmers Dry Creek Kitchen along with a bit of shopping thrown in for good measure.

Murray Circle
Cavallo Point
602 Murray Circle
Fort Baker – Sausalito, Ca 94965
415-339-4750

Grilled Gorgonzola and Fig Jam Sandwiches

Love is in the air this weekend with Valentines Day being celebrated around the world tomorrow. Whether you choose to create an intimate dinner at home for your loved one or celebrate by dining at your favorite restaurant, being with the one you love is the most important thing.

A typical Friday night is wine night at our house. Charles and I are tired from the long work week and just want to be with one another, unwind, enjoy a great bottle of wine, watch a few shows that are on tivo and have appetizers. To kick off the Valentine’s Day weekend, I created these divine little appetizers for us to enjoy with a bottle of 2002 Del Dotto Cabernet.  Del Dotto is a spectacular winery in Napa Valley that I highly recommend visiting.  There is a great 90 minute tour available where you are able to barrel taste and reservations are highly encouraged.

These appetizers are great anytime of the year, just choose an appropriate shape. Happy Valentine’s Day!

Grilled Gorgonzola and Fig Jam Sandwiches

Hearty white sandwich bread
Fig Jam
Butter
Chives
Gorgonzola Cheese Crumbled

Use a heart shaped cookie cutter to cut shapes from the bread. Spread one side of each cut out with butter. Use room temp butter to make it easy to spread. Spread the unbuttered side of half of the bread cut outs with fig jam. Top preserves with the crumbled gorgonzola cheese. Top remaining bread slice, and butter the top.

Grill on a large skillet or stove top griddle on medium heat, turning once, until the cheese melts and the bread is golden brown on each side. Garnish with a dollop of fig jam and a pinch of finely diced chives.

Sloppy Joe Sliders

Retro, scrumptious, tangy, sweet, hearty, satisfying  – those words describe a Sloppy Joe sandwich. That leads me to my next thought, is it really a sandwich or a burger of sorts? Whatever it is, one thing I know, they are delicious.

Sloppy Joes Bar in Key West Florida is known to be the originator of this yummy delight. In the past, I would make these from the Manwich canned sauce and thought, no more. Researched the ingredients and recipes and came up with this. With the slider sensation currently in full swing, I combined the two together to make – Sloppy Joe Sliders. Enjoy!

Sloppy Joe Sliders

Ingredients:

1 T. Olive oil
½ C. Red bell pepper, fine dice
1 Medium onion, finely diced
3 Cloves garlic, minced
1 lb. Ground beef – 90% fat free
½ C. Ketchup
1- 15oz. Can Tomato Sauce
1 T. Worcestershire Sauce
5 t. Red wine vinegar
2 T. Brown sugar
1 t. Thyme, dried
Pinch of cayenne pepper
Salt and pepper to taste
Mini hamburger buns or similar

In a large skillet with heat on medium, add the olive oil and crumble the meat. Cook until brown. Drain any excess oil. Season with salt and pepper. Add the red peppers and onions. Cook for about 5 minutes. Add the garlic and cook for one minute.

Add the remaining ingredients and simmer on medium low for about 15 minutes or until sauce thickens. Taste for seasonings and adjust as needed.

Spoon onto the toasted buns and serve.

Blueberry and Banana Pancakes

When I was a kid, pancakes were not my favorite breakfast item. As I have evolved my palate, I have grown to actually love and appreciate them. With such a variety of pancake combinations ranging from ricotta, chocolate chip to baked apple pancake, they are now a gourmet treat. Don’t get me started on toppings – fresh fruit, homemade compotes, maple syrup to just plain butter, the choices are endless.

Sunday morning rolled around quickly, as it seems to each weekend. Our typical Sunday morning routine is to either dine at a restaurant or make a hearty breakfast at home. We flipped a coin and dining at home was the outcome. I had a ripe banana and a pint of fresh plump blueberries, and was in the mood for pancakes. I prefer them with syrup where my husband Charles, likes a pat of butter on each cake. For an extra richness to the pancakes, I added sour cream. It gave them extra moistness, fluff, richness and texture.

Blueberry and Banana Pancakes

2 C. Flour
¼ C. Sugar
1 t. Salt
1 T. Baking powder
1 t. Baking soda
2 Eggs
1 C. Milk
½ C. Sour Cream
1 Ripe banana, mashed
1 t. Vanilla
Pinch of nutmeg
1 ½ C. Fresh blueberries
Vegetable oil for cooking

Makes 12 to 14 large pancakes

In a large bowl, add the dry ingredients and mix. In another bowl, add the wet ingredients and whisk gently until combined. Add the mashed banana to the wet ingredients and stir. Then add the wet ingredients to the dry ingredients and mix well. Gently fold in the blueberries. Let mixture sit for 10 minutes.

Turn burner on medium heat. Using a large griddle or skillet, add a bit of vegetable oil to the pan to prevent the cakes from sticking. You will want to add more oil as needed for each batch. Place about 3 tablespoons of the pancake batter to the griddle. Let cook until the top develops bubbles. Using a spatula, gently flip the cake over and continue cooking until batter is fully cooked. About 3 to 4 minutes per side.

Serve with your favorite topping and enjoy!

Entertaining with Individual Cheese Plates

Entertaining and cheese are synonymous in my home. How often do you see a cheese platter at a party? I bet the answer is pretty frequently. The reason is that it is easy to prepare, tastes great and makes entertaining a snap. Recently we had our good friends, Jim and Heather over for wine and small plates. Decided to break out of the routine and put a new twist and spin on the cheese platter and served individual cheese plates. I guarantee the presentation will impress your guests along with showcasing the different pairing accoutrements for each of the cheeses.

We enjoyed Marie Stuart Champagne with the cheese plate. Produced in France, this champagne has a pale gold appearance, wood and quince undertones along with a rounded and strong finish of lasting fruit and a slight mineral after taste. This champagne is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Perfect with all of the cheese selections.  Here are the four cheeses and parings I selected for the evening:

St. Agur Blue Cheese: Made from pasteurized cow’s milk from the mountainous Auvergne region of central France. It is enriched with cream and aged for two months in cellars which gives a spicy and creamy texture. Not quite as salty as a traditional blue, melts well and similar taste to a fine Roquefort. Paired the blue cheese with honey and a lightly toasted, buttery & nutty walnut.

Cypress Grove – Truffle Tremor: Classic truffle flavors meet the creamy perfection of ripened goat milk cheese. This cheese is earthy, elegant, and sophisticated with hints of black truffles. It is simply divine without any pairing!

Mimolette: A cow’s milk cheese that is traditionally produced in France which looks like a cantaloupe and has a bright, deep tangerine color. The color comes from the natural dye, annatto. The cheese is firm, compact and slightly oily with a subtle fruity aroma and a mellow nutty flavor. It is best aged between 18 and 24 months, but can eaten at different stages of aging. With the nutty flavors, I paired this one with a touch of good fig jam.

Manchego: A sheep’s milk cheese that is produced in La Mancha and is made from Manchega sheep. The rich, semi-firm product is aged in natural caves for three to six months. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. The small wooden boards used for pressing the cheese, also imprints the typical wheat ear pattern on the top and bottom.

Manchego's flavor is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy, and leaves the characteristic aftertaste of sheep’s milk; it tastes very similar to feta cheese, though not as salty and with a chewier texture. Manchego cheese is distinctly Spanish and paired with traditional elements of marcona almonds, quince paste and a small slice of fig cake (pan forte).

11 Cheese Tips:

• Ask the cheese monger at your local cheese shop or high end grocery store for his or her favorite cheeses along with choices you may not have considered. This will broaden your knowledge of cheeses.
• Set your cheese out one hour prior to serving to let the flavors fully develop.
• Limit your cheese platter or plate to 3 to 4 choices – otherwise it is a bit overwhelming for your guests.
• Diversify your presentation by paying attention to appearance, textures, milk source and flavors. Try having a cow, sheep and goat type represented.
• You can choose to select cheeses from all one variety, country or state to show off the differences. Or choose all from one milk source but different types.
• Provide appropriate implements for the cheeses. Choose a sharp knife for harder cheeses and a butter type knife for soft cheeses.
• Showcase the cheeses true self by not removing any of the rinds.
• Choose your accompaniments for your selections of cheeses. A rustic country bread, baguette or simple cracker is a good choice.
• Pairing options include: Honey, dried fruits such as apricots, dates, olives, nuts, grapes, jams, chutneys, fresh fruits such as apples or pears.
• Best beverages to serve with cheeses are champagne, sparkling wines and sauvignon blanc. You can also consider a nice fruity pinot noir.
• Storing cheeses in wax paper or parchment paper is preferred over plastic wrap. Cheeses prefer a humid, cool environment, so store them in a bin in your refrigerator which has a higher humidity factor.

 
 
 
 
 
 
 
 
After our cheese plates, we enjoyed a Butternut Squash and Apple Soup with date, almond and salty crackers. Paired the Grgich Hills 2007 Chardonnay which is a pure chardonnay crafted from organic grapes. A very aromatic wine with aromas of ripe peach, mango and tropical flowers, plus a hint of minerality.
 

 
 
 
 
 
 
 
  Heather and Jim brought along a lovely bottle of Melanson Vineyards 2003 Cabernet Sauvignon. Melanson Vineyards produces small lot, handcrafted estate wines. The wines are grown on Pritchard Hill in the Napa Valley. This terroir produces superb, reserve style wines that are outstanding. This wine has aromatics of black cherry, plum, dark chocolate, roast coffee and smoke segue to lush mouth-coating flavors of ripe berries, red currant, anise, vanilla, nutmeg and cedar. The wine is structured with soft tannins but enough acidity to pair perfectly with the triple slider plate. Created three slider combinations: Caprese with tomatoes, mozzarella and basil, Caramelized onion and blue cheese and finally mushroom pate with sharp cheddar cheese.

We finished the evening with a handcrafted Almond Tart and homemade Crème Fraiche Ice Cream. A wonderful evening filled with good friends, lots of laughs, flowing wine and food.

Afternoon Tea at Lovejoy's Tea Room

Several years ago, I enjoyed high tea at Brown’s Hotel and The Savoy, both in London, and both were memorable, traditional and enjoyable experiences. I felt like the Queen could walk in at any time, sit down and join us for a scone. Lovejoy’s is on the opposite spectrum, with a very eclectic, quirky and playful setting. Perhaps Alice in Wonderland might stop by for a cup of tea. Walking into Lovejoy’s I did not know what to expect, yet it is a true feast for the eyes the minute you open the door. With mismatched antique furniture, one of a kind tea pots and cups along with packed tables of mostly ladies enjoying the art of taking tea.

Lovejoy’s was born in the early 90’s and is located in Noe Valley on Church Street. The name Lovejoy’s was inspired by Jonathan’s Gash’s series of novel about an antique dealer named Lovejoy. We ventured to Lovejoy’s to celebrate my Mom’s birthday. My sister Cathy, my sister-in-law Therese and I decided that this would be a wonderful present to give to her. In the process, we learned that she had wanted to go there for several years, so that made it even more special.

We had a table right in the front which had a darling sign that read “Reserved for the Queen’s” – I thought it was a very special touch. The menu is extensive, ranging from the wide assortment of teas to the type of tea service. You could select the high tea for two, light tea or Queen’s tea plus many more choices. We opted to swing out and chose the Queen’s Tea for all of us. Per person this included: two sandwiches, served with coleslaw, organic spring greens, a Scone with Preserves and double Devon cream, a crumpet with lemon curd, fresh fruit, a petit four and Shortbread tea biscuit plus bottomless pot of tea.

We selected the following tea sandwiches to enjoy: cucumber and cream cheese, roast beef and horseradish, chicken, apple, walnut salad, chutney and cheese, tomato and cheese, “Lovejoy’s special”, cream cheese and apple, and pear and stilton. The sandwiches sit on top of the organic spring greens with a small pitcher of dressing.

Afternoon tea is such a ritual of sorts, where there a particular protocols but at Lovejoy’s the pretentiousness is taken out of the equation. We had such a lovely time celebrating my Mom’s birthday and enjoying each others company. Conversation was flowing along with the tea. I would highly encourage you to try the blood orange tea – very unique, full of flavor with a vivid orange hue. I highly recommend going to Lovejoy's with friends or family to enjoy a San Francisco treat!

Lovejoy’s Tea Room
1351 Church Street
San Francisco, CA 94114
415-648-5895

Almond Tart with Creme Fraiche Ice Cream

Every time I travel to the farmers market in San Francisco at the Ferry building, there is a directional pull to the Downtown Bakery booth, which is located in Healdsburg and travels to San Francisco for the Saturday farmers market.  Among the many absolutley mouthwatering treats there, one thing is ONE must have.  It is the almond tart!  It is flaky, rich, buttery, crunchy and full of almond flavor.  Decided that homemade creme fraiche ice cream would be the perfect compliment to this divine dessert!

Almond Tart

One 9 inch Tart

Dough
1 ½ cup flour
1 T. plus 1 ½ t. sugar
3/4 cup chilled unsalted butter, cut into little cubes
1 T. plus 1 ½ t. ice water
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Mix the flour and sugar in a standing electric mixer. Add the butter and mix until the butter is in very small pieces, the size of oatmeal. Add the water and extracts and mix until the dough is smooth and comes together.

To put the pastry in the pan, press the dough into a tart shell using your hands. Put the tart shell in the freezer and chill for about 30 minutes.

Bake the shell, preheat the oven to 375 degrees and bake for about 20 to 30 minutes, until it is light golden brown.

Filling
1 cup heavy cream
1 cup sugar
1/8 teaspoon salt
1 cup sliced almonds (dry roasted)
2 teaspoon almond extract

To bake the tart, place on a cookie sheet.

Heat the cream, sugar, and salt in a big, wide heavy-duty pot, until it begins to boil.

Continue to cook and when it starts to foam up, remove it from the heat and stir in the almonds and the almond extract. Fill just to the ¼ inch below the shell and make sure it is smooth before putting into the oven.

After the first ten minutes, check the tart. Take a heatproof spatula and smooth the filling. Tap the tart to prevent un even cooking.

Continue to cook, checking the tart every 5-8 minutes, and break up any dry crust that may be forming. As it begins to caramelize, stop tapping it and let the tart continue to bake.

Remove the tart from the oven when the filling is the color of coffee with a light touch of cream in it and there are no large pockets of sticky white filling, about 30 minutes. Let the tart cool a few minutes on a cooling rack. Loosen from ring with a sharp knife.

(Adapted from David Lebovitz)

Cream Fraiche Ice Cream

1 cup half-and-half
1 cup heavy cream
1 vanilla bean, split lengthwise
1 t. vanilla
3/4 cup sugar
Yolks of 6 large eggs
1 cup crème fraîche

Place half-and-half and cream in a saucepan. Scrape the seeds out of the vanilla pod into the cream mixture, then add the pod halves as well. Bring mixture to a simmer over moderate heat, remove from heat and let steep for 15 minutes.

With a whisk in a large bowl, beat sugar and egg yolks until mixture is pale and forms a ribbon when whisk is lifted. Gradually beat in hot cream mixture.

Return to saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture visibly thickens, about 3 minutes. Do not let it boil or it will curdle. Cool 15 minutes, then add crème fraîche, whisking until smooth. Remove vanilla bean. Cover and chill mixture thoroughly. Freeze in an ice cream maker according to manufacturer’s directions.

Chopped Salad with Creamy Lemon Basil Dressing

One of my favorite salads is the chopped salad. The miracle of this salad is you can use any combination of ingredients from the farmers market to ethic influenced ingredients such as Asian or Mexican. It could be simple, refreshing mix of greens and vegetables, or a hearty combination of grilled flank steak, blue cheese crumbles and meaty mushrooms.

My husband and I both enjoy going to Ruth’s Chris for dinner and always order the Ruth’s Chop Salad or as he likes to call it, “Can Salad”. They form the salad in a ring and looks like it was molded with a can. My husband Charles has a great sense of humor and always makes me laugh.

After a long day at work at the beginning of the week, all I wanted was a delicious but simple hearty salad and thus this chopped salad was born. Enjoy and I look forward to hearing about your favorite combinations.

Chopped Salad with Creamy Lemon Basil Dressing

Serves 4

1 head of Iceberg lettuce, julienned
½ Medium red onion, thinly sliced
5 Large basil leaves, chiffonade
1 C. Grape tomatoes, sliced in half
1 ½ C. Salami, julienned
1 ¼ C. Crimini mushrooms, sliced thin
4 to 5 Deli slices, provolone – julienned
1 C. Chopped turkey
1 ½ C. Garbonzo beans
8 Bacon slices, cooked, crumbled, set aside to garnish

Dressing

¾ C. Sour Cream
¼ C. Mayo
3 T. Lemon juice, fresh squeezed
½ t. Garlic powder
¼ to ½ t. Season salt (taste before adding second ¼ teaspoon
10 grinds fresh pepper
¼ C. Fresh basil, chiffonade

Add all of the ingredients to a bowl and mix. Only add ¼ teaspoon of the season salt, then taste, if you desire add the second ¼ teaspoon of season salt.

To assemble:

Add all of the salad ingredients, except the bacon. Toss together and then add the desired amount of dressing to your preference. Divide among your guests and top with the crumbled bacon.

Butternut Squash and Apple Soup

Butternut squash has a rich, nutty flavor, which can be enjoyed in both sweet and savory dishes. It's distinct blazing orange color, has a creamy texture once it is cooked. Can be enjoyed in lasagna, ravioli, and savory bread pudding or in a soup. Pairing butternut squash with apples balances the soup and creates a perfect marriage of two great ingredients. You can opt to roast the butternut squash prior to adding to the broth, which would give a more sweet and intense flavor to the soup. I actually purchased the prepared butternut squash that is already cut into one inch cubes - a big time saver!

Bacon and Orange Marmalade Sandwich

Bacon and Orange Marmalade Sandwich

This a simple, yet sophisticated sandwich with a unique flavor profile. It has the “ying and yang” of the toasted, earthy bread, smoky bacon and sweet marmalade. Strangely delicious and intriguing. A great sandwich for breakfast, lunch, dinner or midnight snack. I promise you will crave it a few days later!

Recipe for one sandwich

2 Slices of dark brown or pumpernickel bread, remove crusts and toast
3 Slices of Apple wood smoked bacon, crispy
Orange Marmalade

Spread the orange marmalade lightly on each side of the toasts. Add the cooked bacon and place the two sides together. Cut in half and enjoy!

Beef Wellington with Brandy Peppercorn Cream Sauce

Beef Wellington is a preparation of beef tenderloin or filet mignon coated with pate and duxelles, then wrapped in puff pastry and baked until golden brown. I wish I loved pate, but I don’t, so I have eliminated it from this recipe. Now on the other hand, I absolutely love Mushroom duxelle, which is a mixture of mushrooms, butter, shallots and thyme that are finely diced and sautéed. To add to the richness of this dish, I recommend putting the cooked mushroom mixture through the food processor to give it more of a paste texture.

Beef Wellingtons take a bit of time to prepare, but if you are looking for an elegant dinner entrée to impress your guests, this is the dish.

Quick tip: You can use the duxelle mixture along with the puff pastry to make mushroom turnovers for your next appetizer.

Mushroom Duxelle Recipe

2 T. Butter
2 Shallots, finely chopped
8 oz. Button mushrooms, finely chopped
1 t. Dried Thyme
Salt and pepper to taste

In a sauté pan, melt the butter, add the shallots and sauté until translucent, about 5 minutes. Add the mushrooms and thyme, stirring occasionally, until the mushrooms have browned and the liquid has evaporated, about 15 minutes. Season with salt and pepper. Cool to room temperature or chill.

Beef Wellington

4 Filet Mignon, approximately ½ pound each
Salt and pepper
1 puff pastry sheet, thawed
2 T. Butter
1 egg

Prepare the beef by trimming of any excess fat. Season each side with salt and pepper. In a large skillet, melt the butter and turn the burner to medium. Sear each side of the filets for about 2 minutes each. Remove and place onto a plate and put into the refrigerator to chill for about 30 minutes.

After 30 minutes, take out and remove any excess liquid with a paper towel. Meanwhile, on a large board, lightly flour and gently roll the puff pastry sheet just slightly. Cut into four equal squares. Add into the center of each square about 1 heaping tablespoon of the mushroom duxelle mixture. Place a seared filet on top of each duxelle mixture. Gently fold the pastry dough around the filet. May need to gently stretch the dough. Turn upright, so the smooth side is face up. Beat one egg with a splash of water and brush the top of each one.

Preheat oven to 400 degrees. Place each beef Wellington on a large cookie sheet and cook for about 20 - 25 minutes or until the pastry is lightly golden brown.

Quick tip: I used a small cookie cutter and placed a “leaf” on each one. If you are having a dinner party, place the initials of each guest on the individual Wellingtons to add that extra special touch.

Brandy Peppercorn Cream Sauce

1 large shallot, finely diced
1 T. Butter
½ t. crushed dried green peppercorns
½ C. Cream
½ C. Brandy
¾ C. Demi-glace broth (1 T. demi-glace into ¾ cup boiling water, let melt and mix)

Using the same pan that you seared the filets in, add the shallots and cook for about 5 minutes. Add the brandy, off the flame. Cook over low heat and deglaze the pan with a wooden spatula. Then add the demi-glace liquid and cook for about 5 minutes on medium high heat. Add the crushed peppercorns and cream. Cook for 5 minutes on medium. Strain the mixture through a fine sieve. Return to the pan and keep on low heat or off if you are not ready to serve.

Quick tip:  If when you are adding the brandy and the pan catches on fire - don't panic!  Simply take off the burner and hold over the sink until the alcohol burns off.

Chocolate and Butterscotch Chip Cookies

What is the quintessential cookie that pops into everyone’s head? Of course it is the chocolate chip cookie. Most of us were introduced to this cookie and then discovered the enormous varieties of cookies that exist. These cookies can be crunchy with crumbs that crack & pop if they fall to the floor and stepped upon. Or they can be soft, chewy and moist, where barely a crumb falls to the plate.

All depends if you use butter or shortening in your cookie recipe. Butter adds the crispy texture and the shortening will give it the squashy, pliable and soft consistency. Whatever your preference is, there is nothing better than a fresh baked, out of the oven chocolate chip cookie with the melted chocolate dripping from breaking it in half and enjoying with a tall glass of ice cold milk.

Chocolate and Butterscotch Chip Cookie

1 ½ C. Sugar
1 2/3 C. Brown Sugar
1 ¼ C. Shortening (Butter flavor)
3 Eggs
2 t. Vanilla
1 ¼ t. Salt
2 ¼ t. Baking Soda
1 T. Cornstarch
3 ½ C. Flour
11oz. Pkg. Butterscotch Chips
12 oz. Pkg. Nestle Dark Chocolate Mini Morsels

Preheat oven to 350 degrees.

In a kitchen aid mixer, add and cream the sugar, brown sugar and shortening together until smooth and fluffy. Add the eggs, vanilla, salt and baking soda. Mix together. Add the cornstarch and slowly add the flour one cup at a time until blended. Add the butterscotch and chocolate chips. Mix until combined.

Use a small ice cream scooper to form uniform cookies. Place onto a non-stick cookie sheet and bake for about 10 to 11 minutes until golden brown. Remove and let cool on a wire rack. Yields approximately 6 dozen cookies.

Annual Team Appreciation Lunch

Since 2002, I have hosted an annual appreciation lunch for the team members who directly report to me. With the challenging economic year in 2009, my entire team worked extremely hard and endured quite a bit of stress along the way, not unlike the majority of individuals around the globe. Hosting this lunch at my house is one small way to annually express to my team, how much I appreciate all that they do.

Cooking truly connects me with people since it is both creative and my gift that I can share with other people. I enjoy the entire process of entertaining from A to Z - from planning the menu, making the shopping list, preparing the food to setting the table. My endorphins get charged up and it makes me so joyful to make people happy.

December is a time in my industry that we take our clients out to lunch to thank them for their business and the calendar gets quickly booked up. I scheduled this years lunch in the first week of January and it gave the team an opportunity to relax and reflect on last year and get charged up for a much brighter year in 2010.

Everyone arrived around noon with a vigorous appetite. I created three different appetizers for everyone to munch on before the main event. We had Gruyere Olive Poppers, Walnut and Pinenut Pesto Crostini and Italian Crostini. My team was hungry and everything, with the exception of a few was devoured.

Typically, one or two team members volunteer to assist me with preparation of the plates and service. Much appreciated! First course was Bibb lettuce and Endive Salad with Warm Pecan Crusted Goat Cheese Medallion. Simply dressed the salad with olive oil, fresh lemon juice and fleur de sel and pepper. Tasted until the proportions were perfect between the oil and acid component of the lemon juice. The best tools for mixing are your hands. Each salad was adorned with pomegranate seeds and the warm goat cheese medallion.

(My assistants:  Christine and Deb)

Now onto the main course, what I called “Winner, Winner, Chicken Dinner” which was Pan Roasted Chicken, Winter Vegetables, Wine Infused Pears, Mustard au Jus with Country Biscuits. The chicken bone in breasts with the skin on and quickly pan seared on high to crisp the skin, then placed onto a large baking dish adorned with potatoes and carrots. All of the chicken breasts sat on top and chicken stock were added to preserve the moisture with in the chicken. The mustard au jus was made with chicken stock, white wine, grainy and Dijon mustard and a bit of cream, then seasoned with salt and pepper. Best to make after you have pan seared all of the chicken breasts, so the flavor from the searing gets into the sauce.

Final event was handmade crème brulee. This decadent dessert is so simple and a true crowd pleaser. My team literally scraped each bit from the ramekins. Glad that everyone had a nice time and was able to take a menu home as a token.

Thank You Deb, Laurie, Matt, Christine, Patti and Stefanie!

Porcini Pizza with Truffle Oil

The other night, a good friend of ours came over to join us for dinner. He is single and doesn’t have too many home cooked meals. Typically Jack in the Box or Carl’s Jr. is his dinner entrée of choice. He shares his dating adventures with us and we give him our advice. Hopefully, our guidance is appreciated. We look forward to the day that he finds “Miss Right”, since we know he is a terrific catch for the right girl.

Now onto the food - I perused the refrigerator to see what creative dishes I could create quickly. I had been craving mushrooms and had a package of Lavash bread from Trader Joes. First thing that came to mind was a flatbread pizza.  The combination of the earthy porcin mushroom, nutty gruyere and peppery arugula, and of course the drizzle of truffle oil, I knew it would be a perfect combination. The lavash bread makes the absolutely BEST thin crust pizza and is super simple to make. The combinations are endless.

Porcini Pizza with Truffle Oil

1 Flatbread or Lavash
½ C. Re-hydrated Dried Porcini Mushrooms (04 oz)
1 ½ C. Grated Gruyere
Olive oil
Garlic powder
3 Sprigs fresh thyme
Salt
1 C. Arugula
Truffle oil for drizzling

Preheat oven to 400 degrees.

Place the dried porcini mushrooms in a cup of boiling water. Let sit for 30 minutes or until completely soft.

Tip: You can save the porcini liquid for a mushroom risotto.

Place the flatbread or lavash bread on a baking sheet. Drizzle about 2 teaspoons of good olive oil and using a pastry brush, spread over entire surface. Sprinkle garlic powder over entire surface lightly. Remove the thyme leaves and sprinkle over pizza. Place 2/3 of the porcini mushrooms over the pizza and then sprinkle the cheese. The remaining mushrooms can be strategically placed on top. Season the top with salt and pepper.

Bake for about 9 to 10 minutes, until cheese is bubbly and edges are brown. Remove from oven and distribute the arugula leaves. Lightly drizzle a tiny bit of truffle oil. A little sea salt on top enriches the flavor. Cut into desired number of slices and enjoy.

Let me know what your favorite combination is!

Roasted Chicken Soup with Riso Pasta

After my husband and I returned to the “real” world on Monday after some wonderful time off during the holidays, we knew the magical time of year had come and gone. Saturday was deemed the day to take down the holiday decorations. We put them up the day after Thanksgiving since we were hosting the annual Ornament Exchange party this year. They had been up long enough. We dreaded the task since there was so much to take down and put away. The good news was that we were extremely organized and efficient; it only took us just under three hours.

Roast Beef Crostini with Blue Cheese

Roast Beef Crostini with Blue Cheese

1 Sourdough baguette
Olive oil
8 Large slices of deli roast beef
1/3 C. Blue Cheese
1/3 C. Crème Fraiche
Pepper
24 Flat leaf parsley leaves

Purchase your favorite sour dough baguette. Cut 24 slices approximately ½ inch thick. Brush each side with olive oil. Lie onto a cookie sheet and turn oven on broil. Place under broiler and toast each side until golden brown. Watch carefully so the do not burn.

In a small mixing bowl add the crème fraise and blue cheese. Mix well until most lumps are gone. Season with a few grinds of fresh ground pepper.

Lay the deli roast beef on a cutting board and cut each slice into thirds.

To assemble:
Lay out the toasted crostini and roll up each slice of roast beef. Lay each rolled piece of roast beef on top of each crostini. Add a dollop of the blue cheese mixture and garnish with a parsley leaf.

Creme Brulee

Crème Brulee

8 egg yolks
1/3 C. sugar
2 C. Heavy Crème
1 t. vanilla extract
1 vanilla bean
Caster sugar or fine sugar for caramelized tops

Preheat oven to 300 degrees.

In a large bowl, using a wire whisk, stir the egg yolks and sugar together until mixture is creamy pale yellow and sugar is dissolved well.

Cut the vanilla bean in half and with a sharp knife, scrape the vanilla bean and add to the egg mixture. Stir well. Add the cream, vanilla extract and whisk well.

Divide the mixture among 6 ramekins. Place in a water bath, so the water is half way up the ramekins. Bake for about 40 to 50 minutes until the custard is lightly firm. Remove from oven and let cool in the water bath. Refrigerate for at least 2 hours and best overnight.

For the caramelized topping:

Sprinkle the sugar on top and with a hand held torch, melt the sugar. Re-chill the custards for about 30 to 60 minutes prior to serving.

Brussels Sprouts with Pancetta and Pecans

While shopping at Trader Joe’s, I came across these intriguing stalks of Brussels Sprouts and had to purchase one. Besides the farmer’s market, how often does the average consumer see these? Typically there are large bins filled with all sizes of these little gems. Here is a quick and simple recipe for Brussels sprouts that have wonderful flavor, crunch and textures.

Brussels Sprouts with Pancetta and Pecans
Serves 4

4 C. of Fresh Brussels Sprouts cut in half
3 T. Olive Oil
½ C. Pancetta, diced
¼ C. Pecans, chopped and toasted
Salt and Pepper

Prepare the Brussels sprouts by cutting off the bottom stem and then in half. Remove any of the extra leaves.

In a large skillet, add the olive oil and then place the Brussels sprouts cut side down. Toss in the olive oil using tongs and season with salt and pepper. Return to the cut side down. Add the pancetta. Cook on medium for about 10 to 15 minutes until they are golden brown and tender but not overcooked. You can add more olive oil if desired. Taste to determine if you need to add salt and pepper. Sprinkle with the pecans just before serving.

Bouchon in Yountville

Bouchon in Yountville is part of the Thomas Keller restaurant empire. For Keller, great cooking is all about the virtue of process and attention to detail. Most notably he began his food dynasty with the iconic French Laundry. With his passion for Bistro cooking, he opened Bouchon. Bistro is to Paris as Bouchon is to Lyon. Parisian bistro food is typically slow-cooked (braised), whereas Lyonnaise cuisine revolves around cured and forcemeat processes. Lyon (and not Paris) has the reputation as the French capital of gastronomy.

Restaurant Club was making its final journey for 2009 and it was my turn to make the selection. After careful thought and keeping to the cardinal rule that we can only choose a place where none of us have been before, Bouchon was my choice. We arrived about 15 minutes prior to our 11:30 reservation. Visited the Bouchon bakery next door and selected a box of treasures to bring home. The chocolate Bouchon’s (corks) are to die for along with the macaroons. I even selected a couple doggie biscuits for Max.

We checked in for our 11:30 reservation and were seated right away. The restaurant is authentically French in décor and is a feast for the eyes. We were seated at a table for four in the middle of the restaurant with a large palm tree in the middle and the other three tables flanked the palm tree. Our server promptly arrived and let us know that the paper wrapped around the napkin was our menu – very cleaver. The bread and butter arrived shortly, just as you would expect, crunchy outside, fluffy inside, quintessential French bread with a twist.

The menu was robust with such wonderful choices along with the daily specials; it was a challenge to make our selections. We wanted to all choose different dishes, so we could have more to sample and enjoy. Bouchon highlights local vintners and has a “vin de carafe” board next to the bar. Today there was a Viognier and a Cabernet Sauvignon. Lynette selected the Viognier and I had the Cabernet. Both were outstanding and a value along with being unique.

For our starters, we had Salade de Celeri-Rave et Choux de Bruxelles which was a salad of caramelized celery root, black trumpet mushrooms, cranberries & Brussels sprouts with brown butter gastrique. It was an amazing dish and the gastrique and cranberries simply put the dish over the top. Next we had Salade de Saumon Tiede that was warm poached salmon salad with frisee, black truffle, potatoes & salmon roe with lentil vinaigrette. Final starter was a Lyonnaise Salad with frisee lettuce, crispy largons, soft poached egg and brioche toasts.

The first course was amazing and created quite a bit of chatter about what terrific selections we all made. Onto the main event, first was the Poulet Roti; roast chicken with crispy spatzle, winter squash, chestnuts & white wine poached pears with whole grain mustard jus. The flavor profiles were out of this world and the whole grain mustard jus was spectacular. People often do not order “chicken” at restaurants, since they think it is ordinary – well this was extraordinary!

Next delight was the Gnocchi a la Parisienne that was sautéed gnocchi with a fricassee of vegetables & beurre noisette. Final delicacy was the Truite aux Topinambours – pan roasted trout with roasted sunchokes, marinated mushrooms, toasted almonds & beurre noisette. This dish comes with the head on the fish and in an all-clad copper dish – outstanding presentation.

Even though we were quite satisfied, we needed to experience dessert. After much contemplation, we chose the Tarte au Citron. A large slice of lemon tart was placed on our table, that screamed meyer lemon, cream and butter. I ordered a cappuccino to complete the entire experience and to prevent a food coma.

Bouchon was a gastronomic dining experience that transcended us into France and left us wanting to return very soon. The service was outstanding. The food was amazing. Restaurant Club was very pleased with the experience and are already deciding on our next adventure to kick off 2010 .

Perfect New Year's Eve Party

New Year’s Eve is the one day of the year, where people want to celebrate, declare resolutions and be surrounded by close friends and family. For the eternal host, there is nothing more exciting than putting together a New Years Eve soiree. Planning early is the key to a successful and memorable New Years Eve party.

Here are a few key points and ideas to make your party unforgettable.

Theme - Traditionally, New Years Eve parties tend to be either black tie or cocktail attire, but to spice up the party, add a theme to your party. The perfect New Year’s Eve theme party will be subtle, classy, and easy to pull off. Choose a color theme like black and white, gold or silver. Choose a different era or place in the world and build your theme around it.

Food – A very important element to any party is what food to serve. For New Year’s Eve, best to stay away from dinner, buffets, or anything that requires people to sit down to eat. A better choice for the best New Year’s party is appetizers, both passed and stationary. Build your menu around handmade and store bought to ease the pressures. Consider asking your foodie friends to bring their favorite new appetizer.

Guest List – The perfect party requires a great guest list. Typically the ideal New Year’s Eve party will not include children since it is such a late event and is the one time of year for an adult party. Make sure that every guest invited to the party will know at least one other guest. You want all of your party-goers to feel included.

Adult Libations – New Years Eve is not complete without Champagne or sparking wine. Make sure there are other choices for the hours before midnight. Think about a “signature drink” and tie it in with your theme. Have a large enough selection of adult libations, but do not feel compelled to stock like a hotel. Make sure to have a large supply of ice to last throughout the night.

Decorations – To make your event space aesthetically pleasing, decorations are essential. If you’re having a theme, which you should, coordinate the decorations to the theme. The trick is finding the perfect amount of decorations, without over doing it. The goal when decorating is to stay classy.

Party Favors – Traditional party favors for New Year’s Eve parties are easy. All you really need are noise makers and New Year’s Eve hats and tiaras. Think about adding the extra touch by giving each of your guests a souvenir from the party. Something related to the theme or homemade by you will make it extra memorable.

Music – The type of music you play will depend on the kind of party you are throwing. It is important to get the volume just right. Create a special play list on your i-pod of the favorites from 2009.

Invitations – Best to plan ahead and choose the traditional paper invites with a RSVP date included. “Evite” is easy, but not quite as classy as the traditional choice. Make sure the theme matches the invitations – it gives your guests a peak into what the party will be like.  Sending out early is the key to a great turn out.

Entertainment – When people come to a New Year’s Eve party, they expect to have a good time. While the company, food, and alcohol are large components, you may also need some entertainment. If it’s a classy party, the television is on mute with the New Year’s Eve celebrations in Times Square is probably enough. A smaller crowd could encompass a fun game or two.

Traditional New Year’s Kiss – Everyone wants that special New Year’s Eve and to have the perfect New Year’s kiss with that somebody special.

New Years Resolutions – Each year people take on lofty resolutions that are often forgotten by the end of January. Have each person bring their list and read them out loud to everyone. In addition, have them leave a copy with the host. In turn, you will compile and email out the entire group. Peer pressure tends to keep people closer to achieving their goals. Check in every quarter to see how the group is sticking to keeping them.

Happy New Year to everyone! 
May it be a year filled with prosperity, health, happiness, peace and success!

Holiday Cheer with Friends (Recipe: Italian Sausage Meatball with Port-Fig Sauce)

An easy way to entertain during the holiday season is to throw a wine and appetizer party. You are able to expand from a simple gathering to an extravagant soirée. By picking a couple great bottles of wine and assorted hors d'oeuvres, your guests are guaranteed to have a terrific time. It is about having a strategy, so you do not get stuck in the kitchen or become a short order cook. Carefully plan your menu to include assemble ahead appetizers, easy to prepare and match the mood of the occasion.

Plan to have each guest drink a minimum of two glasses of wine and eat 3 to 4 of each appetizer. Keep the menu simple, and don’t be afraid to complement with store bought items. Choose dishes that compliment your chosen wines and pair well together. Speaking of wine, highlight two to three varietals of wine – for example: Chardonnay, Riesling and Cabernet Sauvignon. Have your guests bring a bottle of their favorite varietals that you are serving and you can have a tasting party.

Recently my husband and I hosted a small wine and appetizer get together with our neighbors to celebrate the holidays. The menu included:

• Zucchini Bisque
• Mini BLT Sandwiches
• Italian Sausage Meatballs with Port-Fig Sauce
• Roasted tomato-pine nut Crostini
• Baked Brie with Dried Cherries and Fresh Thyme
• Classic Crème Brulee

Italian Sausage Meatballs with Port-Fig Sauce

Port-Fig Sauce

2 1/4 Cups Port
10 Dried Figs, stemmed and chopped finely
2 Sprigs fresh rosemary
¼ t. Cinnamon
1 T. Honey
2 T. Butter
Salt and pepper

In a medium sauce pan, combine the port, figs, rosemary, cinnamon, and honey. Bring to a boil and stir the honey until dissolved. Reduce heat and gently cook, uncovered, until it reduces to 1 ¼ cup – about 30 minutes. Take the rosemary sprigs out and throw away. Cool the sauce and process in a food processor until

smooth. Return to the pan and add the butter and heat through. Season with salt and pepper to taste.

Italian Sausage Meatballs

2 oz. Pancetta (6 slices)
1 egg, lightly beaten
1/3 C. Buttermilk
1 T. Olive oil
1 ½ C. Panko Bread crumbs
2 slices of white bread, crust removed and torn into tiny pieces
1 t. Rosemary, finely minced
1 Lb. Sweet Italian Sausage Links, casings removed
1 Garlic clove, minced
½ t. Salt
1 t. Pepper

In a large skillet, cook the pancetta until crispy and then crumble. In a measuring cup add the buttermilk and torn white bread and let soak for 10 minutes. In a large bowl add the buttermilk mixture, panko bread crumbs, egg, rosemary, garlic, olive oil and salt and pepper. Mix slightly. Add the sausage and cooked pancetta and mix well.

Shape the into one inch meatballs, which yields about 40 meatballs. Add about 1 tablespoon of olive oil to the pan and cook half the meatballs first then the second batch. Meatballs cook for about 10 minutes until browned evenly. You can keep the first batch warm in oven at 250 degrees until ready to serve.

Happy Holidays and All The Best in 2010!!!

Fondue Party with Friends (Recipe: Classic Cheese Fondue)

Fondue has come back in style with a vengeance. This very popular dish of the 50’s and 60’s has been reintroduced to both old and new generations as a simple yet sophisticated way to entertain. The word fondue comes from the French word fondre – meaning “to melt.” My husband and I like to call it “Fun-do”. Originally this Swiss national dish was made with cheese melted in wine. Endless variations exist which range from classic cheese with wine, cheddar with beer, meat cooked in hot oil or broth to decadent chocolate fondue.

Fondue brings back extremely fond memories from my childhood along with memories from our honeymoon in Europe. We ventured to six countries by various trains, including the Gornergratt Cog Railway to the town of Zermatt in Switzerland. We had a clear view of the Matterhorn from our balcony. We enjoyed authentic Swiss fondue at a small restaurant that was tucked away downstairs with dark wood and low ceilings.

Fondue can be served on celebratory occasions or just as a weekend treat. A fondue party offers many advantages from an entertaining perspective. It is creative, distinctive and can be prepared in advance for the most part. As a host, I cherish the ability to interact with my guests and the clean up is minimal.

For the past several years, we have our dear friends, Phil, Helen and Graydon, over to celebrate the holidays and host a fondue party. We enjoy a three course feast of classic cheese, filet mignon and chicken cooked in hot oil with assorted dipping sauces and finish with a decadent chocolate fondue. Helen makes her famous madelines, which are always a crowd favorite.

Fondue Tips:

• Prepare the cubes of bread, meat, chicken and/or vegetables in advance.
• Grate the cheeses and toss with the cornstarch in advance. Typically I will use the microwave to get the cheese fondue started and finish cooking in the pot with the flame.
• For cooking with oil, the temperature should be between 350 to 375 degrees
• Chocolate fondue is best served in a smaller fondue vessel with a small candle to keep warm and prevent burning.
• Make sure electrical cords are placed safely aside, so they can’t be accidentally knocked loose or pulled.
• Do not overfill with fondue fuel; you can always add more.
• Protect your table with a large heat proof surface between the fondue pot and your table. Use a wood plank, marble slab, ceramic tiles or heat proof platter.
• To avoid overcrowding, keep your guests lists to no more than six guests. Use color coded fondue forks for each course.
• With the meat and chicken course, use separate serving forks to prevent contamination. In addition, make sure the sauces have a distinct section on the plate.
• If the cheese becomes too thick, thin with a bit of wine or if too thin, add more cheese and cornstarch.
• For the main course fondue of filet mignon and chicken, cut into one inch cubes and cook individually in the hot oil. Best to use canola or peanut oil. Serve with your favorite dipping sauces. A few suggestions: blue cheese dressing, Thai curry sauce, BBQ sauce and teriyaki sauce.
• Dessert fondue is always a favorite. It is simply hot cream and chocolate which is melted slowly. You can add grand Marnier, espresso powder or vanilla to flavor. Serve with pound cake, rice crispy treats, strawberries, bananas, macaroons or marshmallows.
  

Fondue Etiquette:

• Do not eat from the fondue fork that will be returned to the pot. Provide an extra fork for eating.
• If you drop your bread into the fondue, traditions says you must kiss your neighbor. Alternatively, you must buy the next round of drinks. If you drop a second time, you must host the next fondue party.
• With cheese fondue, it is recommended that only one person dips at a time. With an oil fondue, give two forks to each person, so you can cook simultaneously. Electronic fondue pots are ideal for oil fondues since you can maintain consistent temperature.

Classic Cheese Fondue
2 Cloves garlic, minced
1 C. Dry white wine
1 t. Lemon juice
2 C. (8 oz.) shredded Gruyere cheese
2 C. (8 oz.) shredded Emmentaler cheese
2 t. Cornstarch
2 T. Kirsch (Cherry Brandy)
Pepper
½ t. Nutmeg

In a large bowl, add the shredded cheeses and cornstarch and mix well. Set aside.

Add the minced garlic and white wine into the ceramic pot. Heat in the microwave until hot. Add the lemon juice, nutmeg, pepper and cheese. Heat on high in the microwave for about 2 to 3 minutes or until bubbly. Stir and place onto the ignited fondue pot. Serve with cubes of French bread.