Our January 2011 Menu

MENU
TOMATO SOUP with ORANGE & CUMIN

GRILLED HALIBUT with TANGERINE SALSA

SAUTEED GARLIC GREEN BEANS

TWICE – BAKED POTATOES

DOUBLE CHOCOLATE MOUSSE


Tomato Soup with Orange & Cumin

Serves 8-10
1 ½ small yellow onions, peeled and quartered
1 ½ medium baking potatoes, peeled and cut into large chunks
¾ cup (6 Tbsp.) unsalted butter
1 ½ Tbsp. ground cumin
4 Bay leaves
1 cup fresh orange juice (from about 2 large oranges)
3 28 oz. cans peeled whole tomatoes (without basil) in their juice
1 ½ Tbsp. packed finely grated orange zest (from oranges used for
fresh orange juice above)
Kosher salt and freshly ground black pepper
1 half pound (8 oz.) sour cream for garnish
1 small pkg fresh chives snipped for garnish
Sauté the onions, potatoes, butter, cumin, and bay leaves in a large (at least 4 -qt.) saucepan for about 4 minutes. Add orange juice and 4 ½ cups water. Cover, bring to a boil over high heat and reduce to a simmer. Cook until a skewer easily pierces the potatoes, 20-25 minutes. Add the tomatoes with their juices
and the orange zest. Bring to a boil, reduce the heat to maintain a steady, low simmer and cook uncovered, until the potato chunks are falling apart, another 20 minutes. Discard the bay leaves.
Puree the soup with a hand blender, stand blender, or food processor.
Strain through a medium sieve; discard the contents of the sieve. Season with 1 Tbsp. salt and pepper to taste.
If not serving immediately, let cool completely before refrigerating.
Bring to room temperature about 1 hour before transferring to Hosts home and heat gently. Adjust the salt and pepper as needed, garnish with a dollop of the sour cream and sprinkle snipped chives over the top of the soup and serve.
Grilled Halibut with Tangerine Salsa

Serves 8

Tangerine Salsa

16 Clementine
2 Serrano chilies, minced (about 1 and 1/2 Tbsp.)
½ cup finely chopped “roasted” red bell pepper from jar
½ cup finely chopped shallots (about 4 large shallots)
6 Tbsp. fresh lime juice (from about 4 fresh limes)
4 Tbsp. extra virgin olive oil
3 Tbsp. finely chopped fresh chives
4 Tsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh cilantro
¼ Tsp. salt
¼ Tsp. freshly ground black pepper

Halibut

8 6 oz. Halibut fillets, (similar flaky white fish such as sea bass,
grouper, or cod can be used).
3 Tbsp. extra virgin olive oil
½ Tsp. kosher salt
½ Tsp. freshly ground black pepper
2 Fresh limes quartered (8) for garnishment on entrée plates
To prepare the salsa: Extract and strain the juice from 8 of the clementines. You should have about 1 and ½ cups of juice. Transfer the juice to a small nonreactive saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8-10 minutes or until the liquid reduces by half and the flavors concentrate. Set aside to cool.
Peel the remaining 8 clementines, divide them into segments and add them to the juice. Stir in the chilies, roasted red pepper, shallots, lime juice, olive oil, chives, parsley, cilantro, salt and pepper and mix well.
To cook the fish:
Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
Brush the fish with the oil and season each fillet with salt and pepper. Broil the fish skin side down for 8 – 10 minutes or until lightly golden and the fish flakes. No need to turn fish over.
Add a quartered lime and a sprig of left over flat-leaf parsley(used above) along side the fish for garnishment.
Serve side of green beans and potato on entrée plates and serve.

Sautéed Garlic Green Beans

Serves 8
These green beans are a very popular side dish. They are simply elegant and easy to make. Start with fresh green beans, topped and tailed (translation: snap off the tapered ends), and then shock them in ice water after blanching to keep them bright green. You may use frozen, if so, no need to blanche.
2 lbs. fresh haricots verts or slender green beans
(We used Trader Joe's frozen haricots verts and thawed them)
6 Tbsp. unsalted butter
2 Tbsp. finely chopped shallot (about 2 small shallots)
2 Tbsp. minced garlic
Salt and freshly ground white pepper.
Fresh: Set a large bowl filled with water and ice cubes near the stove. In a large pot partly filled with salted, boiling water; cook the beans for 4 to 5 minutes until bright green. Drain and plunge into the ice water to stop the cooking. Drain thoroughly.
In a large 8 Qt. pot, melt the butter over medium heat until bubbling. Add the shallots and garlic and cook for about 45 seconds or just until softened.
Add the beans, toss a few times and season with salt and pepper. Sauté for about 4 minutes longer or until heated through and tender. Serve immediately.

Twice – Baked Potatoes

Serves 8

8 large Idaho baking potatoes, each about 8 – 10 ounces
8 Tbsp. (1 stick) unsalted butter, at room temperature
1 cup heavy cream
8 Tbsp. sour cream
8 Tbsp. minced fresh chives
8 ounces shredded Swiss cheese (2 cups)
4 Tbsp. freshly grated Parmesan cheese
4 large eggs, lightly beaten, at room temperature
¾ Tbsp. freshly ground black pepper
Preheat the oven to 400 degrees F.
Pierce the potatoes a few times with a small, sharp knife. Bake the potatoes directly on the oven rack for about 1 and 1/2 hours or until fork tender. Let the potatoes cool for about 15 minutes.
Lower the oven temperature to 350 degrees F.
Using a paring knife, cut an oval from the top of each potato. Scrape the flesh off the cut out piece and put it in the bowl of an electric mixer fitted with the paddle attachment. Note: if you do not have a stand mixer, a portable mixer will work fine. Carefully scoop the flesh from the inside of the potatoes, leaving ½ inch of flesh and put the scooped out flesh in the bowl. Keep the potatoes’ jackets intact.
Beat/mash potato flesh in bowl to break up lumps. Add the butter, cream, sour cream, chives, half of the Swiss cheese, the Parmesan cheese, eggs, salt and pepper to the potato flesh in the bowl. Mix on high for about 30 seconds, or until well combined. Scrape down the sides of the bowl and mix for another 30 seconds.
Spoon the potato mixture back into the jackets, mounding the mixture about ½ inch over the top. (spoon any leftover potato mixture into a small ramekin dish or casserole dish and bake alongside the potatoes.)
Transfer the potatoes to a large rimmed baking sheet or shallow roasting pan, sprinkle with the remaining Swiss cheese and bake for 30-35, minutes or until the cheese melts and the potatoes are heated all the way through.
Serve immediately.

Double Chocolate Mousse

Serves 8
Note: If you are concerned about the uncooked egg whites called for in this recipe, use the pasteurized egg whites, which are sold in cartons in the grocery store.
The mousse can be made the day before, cover with plastic wrap and refrigerate. Continue to refrigerate at Host’s home. Easiest to assemble desserts at Host’s home right before serving.
1 ½ cups heavy cream (purchase 1 Qt. to cover whipping cream portion)
6 ounces semisweet or bittersweet dark chocolate, preferably Belgian,
chopped into small pieces
1 Tbsp. plus 11/2 tsp. unsweetened cocoa powder
½ cup egg whites (from 3 to 4 large eggs) or ½ cup pasteurized egg
whites
1/8 Tsp. cream of tartar
1/8 Tsp. salt
¼ cup sugar
1 small container of fresh raspberries to garnish top of dessert
1 small pkg. of fresh mint- use small sprigs to garnish top of dessert and
remainder of large sprigs to garnish around bottom of dessert glass
if you place dessert glass on base plates to serve.
Whipped cream -- garnishment-- see directions below
In saucepan, bring ¾ cup of the cream to a boil over medium-high heat.
Put the chocolate and cocoa in a large glass bowl and pour the hot cream over them. Let the mixture stand for about 1 minute and then whisk until blended. Be sure to break any clumps of the cocoa. Set aside at room temperature for about 45 minutes, whisking occasionally to keep the mixture smooth. The chocolate needs to cool to 80 degrees F. Note: please verify coolness using a candy thermometer. My thermometer only went to 100 degrees F. Once your thermometer shows 100 degrees F., continue cooling for another 5 minutes…this should take the coolness to 80.
In a chilled, dry bowl of an electric mixer fitted with a whisk attachment, (if you do not have a stand electric mixer with a whisk attachment, you may use a portable mixer with the beater attachment), beat the egg whites on high speed for 10-20 seconds or until they begin to foam. Add the cream of tartar and salt and beat for about 1 minute longer or until soft peaks form.
Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or until the peaks are stiff but not dry. At this point, the mixer will make a “wop, wop, wop” sound.
Hand fold the whites into the cooled chocolate folding one direction (make sure it’s no warmer than 80 degrees F before adding the whites). Again, please note the above notation with regard to the candy thermometer.
Pour the remaining heavy cream into the bowl of the mixer and beat with the whisk attachment on high speed for about 2 minutes or until soft peaks form. Hand fold the whipped cream into the chocolate, once again going the same direction. Do not worry if a few flecks of whites remain in the chocolate.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Serve the mousse spooned on dessert plates or spooned into wine goblets, or any other type clear glasses that will allow ample room to hold the mousse, whipped cream and garnishments….USE YOUR IMAGINATION!
Note: Mousse can be piped into serving dishes/glasses using a pastry bag fitted with a star tip.

Whipped Cream:
2 cups heavy whipping cream- chilled
1 pkg. “Dr. Oetker’s Whip It” whipped cream stabilizer (found
at Dominick’s)
1 Tsp. vanilla extract
3 Tbsp. granulated sugar
The whipped cream can be made up to 1 hour before going to Host’s home.
Keep refrigerated till ready to add garnishments to desserts.
Start with whipped cream, add raspberries using all of package divided equally between all 8 desserts and ending with mint sprigs.

ROAST PORK TENDERLOIN with APPLE-ORANGE MARMALADE

GREEN VEGETABLE SOUP
WARM GOAT CHEESE SALAD with WALNUTS
ROAST PORK TENDERLOIN with APPLE-ORANGE MARMALADE
HERBS de PROVENCE POTATO GRATIN
FLAKY PEAR TARTLETS

GREEN VEGETABLE SOUP

2 onions, chopped
1 large Idaho potato, peeled and chopped into ½ inch pieces
3 cloves garlic, minced
3 Tablespoons butter
32 oz. chicken stock
4 ½ cups water
3 large carrots, peeled and chopped
1 leek, bulb only, chopped
3 green onions, chopped (Extra in the bunch? Chop and use for garnish)
1 Serrano pepper, seeded and chopped
10 oz. bag fresh spinach
1 package watercress, trimmed and chopped
1/3 cup sour cream out of a 1 cup container; save the rest to top soup
1 Tablespoon salt; pepper to taste
Extra virgin olive oil & balsamic vinegar for garnish
In a large pot, cook onion and garlic in butter over medium heat until onion is translucent, about 5 mins. Add chicken stock, water, carrots, potato, leeks, green onion, Serrano pepper, spinach, and watercress. Bring to a low boil; cook for 30 mins. or until carrots are soft. Remove from heat, stir in sour cream, and allow to cool for 30 mins.
Puree in batches in a blender or food processor until smooth. Return to pot and simmer on low heat for 15 mins. before serving. CAN BE MADE A DAY AHEAD; COVER AND CHILL. AT HOST’S HOME: Bring to a boil; simmer 10 mins before serving.
Ladle into soup bowls, drizzle with olive oil & vinegar, add a dollop of sour cream and a sprinkle of chopped green onion. Serve with crusty French bread.


WARM GOAT CHEESE SALAD with WALNUTS

Vinaigrette:
2 Tablespoons whole-grain mustard
2 Tablespoons red wine vinegar
1 teaspoon salt ¼ teaspoon freshly ground pepper
1 cup walnut oil (or extra virgin olive oil)
6 tablespoons extra virgin olive oil
1 large shallot, minced
Salad:
1 cup shelled unsalted walnuts, toasted in a 350 oven for 10 mins., cooled and chopped fine
16 oz. goat cheese, tut into 16 pieces (logs work well)
6 cups washed and dried arugula
6 cups washed and dried romaine (approx. 2 romaine hearts)
4 cups washed and dried frisee
Vinaigrette:
Mix the mustard, vinegar, salt, and pepper together in a bowl. Whisk in the oils. Stir in shallot and set aside.
Salad:
Heat the oven to 350. Roll the pieces of goat cheese in the walnuts to coat the cheese. Put the cheese in oven proof dish and heat until the cheese is warmed and soft, but not runny, about 5 mins.
While the cheese is warming, toss the greens with the vinaigrette in a large bowl. Divide the greens onto 8 plates, add 2 pieces of warmed cheese to each salad plate and serve immediately with warm crusty French bread.
HERBES de PROVENCE POTATO GRATIN
3 pounds russet (Idaho) potatoes, peeled
1 Tablespoon butter, softened
2 cups half and half
2 to 3 garlic cloves, smashed
1 Tablespoon herbes de Provence
Salt freshly ground black pepper
2 cups grated Gruyere cheese, packed (3/4 pound)
Preheat oven to 400
Wash the potatoes and slice as thinly as possible, using a plastic mandilone or food processor, if available
Generously butter a 9x13 ovenproof baking dish (2 ½ to 3 quarts)
In a small saucepan, bring the half and half, garlic cloves, and herbes de Provence to a simmer over low heat for 3 to 5 mins. Season to taste with salt and pepper and remove the garlic cloves (do not strain). Set aside.
Arrange half of the potatoes in an overlapping layer on the bottom of the dish. Season with salt and pepper. Scatter lightly with 1/2 of the grated cheese. Finish with another layer of potatoes and the rest of the cheese. Press layers down gently. Pour the half and half mixture over the potato layers and fill the dish to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese top and bake 45 mins. (check with fork for softness); uncover and bake another 10 to 15 mins., until the cheese is bubbly and nicely browned. Let cool for 30 mins. before serving.
BAKE AT HOME, TAKING OUT OF OVEN JUST BEFORE GOING TO HOST’S HOME, LETTING IT COOL THERE.
ROAST PORK TENDERLOIN with APPLE ONION MARMALADE
3 tablespoons plus 3 tablespoons (6 total) extra virgin olive oil
2 white onions, thinly sliced
2/3 cups balsamic vinegar
2/3 cup sherry vinegar
2 cups water
Salt and freshly ground pepper
3 to 4 pork tenderloins, 3 pounds total
3 to 4 fresh thyme sprigs
4 tablespoons unsalted butter
2 small green apples, peeled, cored, and cut into ½-inch cubes
5 pitted prunes, thinly sliced
2 cups veal stock or chicken stock
4 tablespoons finely chopped fresh parsley
SEVERAL HOURS BEFORE GUESTS ARRIVE:
In a sauté pan over medium high heat, heat the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 mins. Add the balsamic vinegar, sherry vinegar, water, salt, and pepper (to taste) and cook until liquid has evaporated and the onions are very soft, about 30 to 45 mins. Set aside.
In a large sauté pan over medium heat, melt the butter. Add the apple and prunes and sauté until slightly soft and caramelized, 3-5 mins. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 mins. longer. Add the stock to the pan and bring to a boil. Immediately remove from heat and cover to keep warm until pork is roasted.
JUST BEFORE GUESTS ARRIVE:
Rub salt and pepper to taste on all sides of the tenderloins. Place in roasting pan. Divide the 3 tablespoons olive oil, pouring over the top of each. Place 1 thyme sprig on each.
BEFORE ENJOYING THE SOUP, PREHEAT OVEN TO 450. AS SOON AS THE OVEN IS READY place the pan in oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 15 mins. longer. The pork will roast while you enjoy the soup and salad.
When the pork is done, transfer to a cutting board, cover with aluminum foil, and let it rest for 5 mins. Using a sharp knife, cur the pork into ½ inch slices. Divide slices onto 8 plates. Spoon the warm marmalade mixture over the sliced pork and sprinkle with parsley. Serve immediately with Herbes de Provence Potato Gratin.
FLAKY PEAR TARTLETS

1 cup finely ground blanched almonds (4 ounces)
3 tablespoons all-purpose flour
2 sticks unsalted butter-1 stick softened, 1 stick melted
½ cup sugar, plus more for sprinkling
1 large egg
16 sheets phyllo, plus more in case of breakage
2 large Bartlett pears, peeled, cored, and thinly sliced crosswise
Real whipped cream or vanilla ice cream
THAW PHYLLO IN REFRIGERATOR OVERNIGHT
In a food processor, combine the almonds with the flour and process until fine. Transfer to a bowl. Add the softened butter and the ½ cup sugar to the processor and process until smooth. Add the egg and process until smooth. Add the almond-flour and pulse until smooth. Transfer the almond cream to a bowl.
Preheat oven to 350
Butter 8 shallow ramekins, or 8 nonstick muffin tins
WHILE WORKING WITH PHYLLO KEEP IT FROM DRYING OUT BY PLACING A DAMP TOWEL OVER THE STACK OF SHEETS. REMOVE TOWEL AND REPLACE IT WHEN BUTTERING EACH SHEET.
Unfold phyllo sheets. Lay 1 sheet of phyllo on a work surface and brush with the melted butter. Top with 3 more sheets, buttering each one. Using a pizza cutter, trim the stack to a 10 inch long strip and cut it into four 10”x2” strips. Cut each strip in half resulting in 8 strips approx. 5”x 2”. Put 1 strip into each of the tins or ramekins. Place a second strip over it, forming a cross. Put 1 tablespoon of the almond cream on top of the 2 strips and top with another 2 strips, placing them perpendicular to the bottom square, so the tin or ramekin sides are covered. Neatly tuck in the edges of the dough. Repeat the process with the rest of the sheets of phyllo3 more times to make enough strips for 8 tartlets.
Carefully press the tarts into any corners. Spoon another rounded tablespoon of the almond cream onto each tartlet. Lay one pear slice over the second layer of almond cream and sprinkle with sugar. Bake for about 40 mins., until golden and crisp. Let cool. Serve with a dollop of real whipped cream and/or a scoop of premium vanilla ice cream.

The Kickoff 2010 Drink Line-up

These are the fun drinks that will be available for sampling at this years Kickoff event.

Time to “Kickoff” the 2010-2011 Gourmet Dining Season

The 2010 season of Campus Green Gourmet Club must be close to our 30th year as a neighborhood dinner club, I’ll check on the date and note it here. This year the Smart’s have graciously agreed to host our annual kickoff event on Saturday evening September 18th. The time of the event is 7:00 PM and the location is 1608 Tulane. The cost is $20 per couple and we ask everyone to bring an appetizer plate fit to feed the crowd. We have an tasty year of dinning planned so see you at the kickoff.

Homemade Limoncello Time

Several member have asked me to re-post the limoncello recipe from several years ago, the original recipe is still in this blog but to make it easy just follow this link to another version of the formula, enjoy. Limoncello This Summer

A Tribute to Julia Child – May 2010

To celebrate the month of May the Gourmet Club has assembled a menu as a tribute the Julia Child a chef a women that taught America to cook again.  Enjoy this menu.

Petits Chaussons Au Roquefort



Pastry Turnovers with Roquefort cheese - Makes about 16 pieces
These nice little mouthfuls are made of pastry dough rolled out and cut into squares, ovals or circles. In the center a small lump of filling is placed. The edges of the pastry are moistened with beaten egg, the pastry is folded over upon itself to enclose the filling. They are then baked in a hot oven until they puff and brown. In making them,
avoid putting in so much filling that the pastry cannot be sealed, and be sure to seal carefully so the turnovers do not burst while baking.
Chaussons may be made in any size or shape, from about 2 ½ inches for appetizers to 12 inches for an entrée.
1/4 lb Roquefort Cheese
4 T butter
1 egg yolk
2 t cognac (if you need cognac contact David or Deb)
3/4 tsp pepper
1 T minced chives
1-3 T whipping cream
2 prepared Pillsbury pie crusts dough (1 box with 2 crusts)
Preheat oven to 425^o F
Mash the cheese in a bowl with a mixing fork. Beat in the butter, then the egg yolks, cognac, pepper, and chives.
Beat in the cream by tablespoons but do not let the mixture thin out too much. It should remain a fairly thick paste. Correct seasoning.
Unwrap the dough. With a cookie cutter, cut the dough into 2 3/4-inch rounds. Makes 9 rounds from one pie crust.
1 egg beaten in a bowl with ½ t water
Pastry brush
Lightly buttered baking sheets (or covered with parchment paper or Silpat mat)
Place 1 teaspoon of filling in the center of each round. One by one, paint a ¼ inch border of beaten egg around the edges of the pastry. Fold the pastry over on itself into a half round. Press the edges together firmly with your fingers. Press the edges together firmly with your fingers. Press them again making a design with the tines of a fork. Place on the baking sheet and continue with the rest of the turnovers. Paint the tops with beaten egg. Make shallow crosshatch lines with the point of a knife, and poke a 1/8-inch hole through the center of each pastry top so cooking steam can escape.
Bake in upper third of the oven for about 13 minutes, or until puffed and lightly browned. Turnovers may be baked, then reheated. Baked turnovers may also be frozen, and then set in a 425^o F oven for 5 minutes or so to thaw and heat through.

Roasted Potato Leek Soup – Serves 8
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, washed to clean of all sand (4 leeks)
1/4 cup good olive oil
2 t kosher salt
1 t freshly ground black pepper
3 cups baby arugula, lightly packed (bring leftover from container to host for plate garnish)
1/2 cup dry white wine, plus extra for serving
6 cups chicken stock
1 cup heavy cream
8 ounces crème fraiche or mascarpone cheese
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Crispy Shallots:
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer. DO NOT WALK AWAY. These will burn quickly.
Reduce the heat to low, add the shallots, and cook for 30 minutes, until they are a rich golden brown. Watch carefully! The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Yield: about 1/2 cup






Poulet Sauté aux Herbes de Provence
Chicken sautéed with Herbs and Garlic, Egg Yolk and Butter Sauce - 8 servings
The combination of thyme, basil, fennel seeds, and garlic gives this chicken dish a Provençal accent. Serve with plenty of French bread. (Garnish plates with left over arugula from soup)
Chicken
1 cup (2 sticks) butter (divided)
2, 3- to 31/2-pound chickens, cut into 8 pieces each, rinsed, patted dry 9 (cut breasts in two pieces)
2 t dried thyme or savory (divided)
2 t teaspoon dried basil (divided)
1/2 teaspoon fennel seeds, coarsely ground (divided)
6 unpeeled garlic cloves (divided)
1 1/3 cup dry white wine or 1 cup dry white vermouth (divided)
Sauce- for 8 servings
4 large egg yolks
2 T fresh lemon juice
2 T dry white wine or dry white vermouth
4 T butter, cut into 1-inch cubes
4 tablespoons chopped fresh parsley
Chicken
Use two heavy bottomed casseroles and divide the ingredients evenly between the two pans, skillets or electric skillets set at 300^o F. If dinner is at 7:00 pm, start this at 6:00 pm.
Melt butter in large wide pot over medium-high heat. Working in batches, add chicken pieces; cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot (breasts cook faster than legs and thighs) ; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover. Prepare chicken up to this point before guests arrive.
Remove peel from garlic; mash with fork in same pot. Add 2/3 cup wine to juices in each pot (1 1/3 cup total); boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour juices into measuring cup; reserve for sauce.

Sauce (make just before serving)

Off heat, whisk yolks in small saucepan until beginning to thicken. Whisk in lemon juice and 2 tablespoons wine (or vermouth). Whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat; whisk constantly until warm and slightly thickened, 3 to 4 minutes. Wisk in butter, 1 piece at a time. Remove from heat. Stir in herbs. Season sauce with salt and pepper. Spoon sauce over chicken.
Carottes Glacees
Glazed carrots
Serves 8
2 lbs carrots, peeled, quartered, and cut into 2-inch lengths (about 7 cups)
2 cups good beef stock
3 T granulated sugar
pinch of pepper
7 T butter
salt and pepper
2 T very finely minced parsley
These glazed carrots are cooked in stock instead of water, and more butter and sugar are used so that the liquid reduces to a syrupy glaze in the bottom of the pan. Just before serving the carrots are rolled about in the syrup so each piece is shiny with glaze.
In a 4 quart heavy bottomed, enameled saucepan, boil the carrots slowly in the covered saucepan with the stock, sugar, pepper, and butter for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze. Correct seasoning with salt and pepper.
Reheat just before serving and roll the carrots gently in the pan to coat them with syrup. Turn into a vegetable dish. Prepare this as close to dinner as possible and bring to hosts home. Garnish carrots on plates with parsley.


Reine de Saba
Chocolate and Almond Cake - Serves 6-8

This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.
For the Cake:
4 ounces of semi sweet chocolate chips or chopped squares semisweet chocolate melted with 2 Tb rum or coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup pulverized almonds (Trader Joe’s has Almond meal)
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter
For the Icing:
2 ounces (2 squares chopped) semisweet baking chocolate
2 Tb rum or coffee
5 to 6 Tb unsalted butter
Garnish:
Sliced almonds for decoration (1- 2 or 3 oz. package)
1 quart premium vanilla ice cream to serve with cake

Equipment:
A round cake pan 8 inches in diameter and 1-1/2 inches deep
A 3-quart mixing bowl
A wooden spoon or an electric beater
A rubber spatula
A cake rack
A small covered pan
A larger pan of almost simmering water
A wooden spoon
A bowl with a tray of ice cubes and water to cover them
A small flexible-blade metal spatula or a table knife
For the Cake:
Preheat oven to 350°F. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and 2/3 cup sugar together for several minutes until they form a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on 1 T sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly, adding more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a cake tester comes out oily.
Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on the rack. Allow it to cool in refrigerator for an hour or two; it must be thoroughly cold if it is to be iced. Can me made night before, cover with plastic wrap. Ice the cake before going to host home.


For the Icing:
Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water (Alternately, you can melt the chocolate in the microwave 1 minute on high and then take out and beat until smooth). Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.

Serve with premium vanilla ice cream. Garnish plates with chocolate syrup or sprinkle with cocoa powder.

March 2010 Menu

 

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Conchinita Pibil

Mexican Rice

Bacon and Black Bean Smash

Mexican Corn Bread

Tres Leches (Three Milks Cake)

While vacationing in Mexico, we stopped outside of Valladolid at an “off the beaten path” cantina for lunch. No English translations on this menu, and none of the employees spoke English, so apart from the usual Mexican dishes we knew, we didn’t know what we were ordering. I wanted to try something authentic, so I just pointed at Concninita Pibil (it did have a picture and it looked interesting). I loved it, and was pleased to find a recipe from Pat Bruno in the Sun Times. I hope you enjoy it as well. We had Margaritas with our meal (Jose Cuervo Margarita Mix and tequila; what could be easier), but a red wine from Chile or Argentina would be good. I’ve included an OPTIONAL recipe for Mexican Coffee if the Hosts care to add that with or after the dessert.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

4 cups chicken stock (Emeril’s stock is 32oz.)

1 pound chicken tenders

1 bay leaf

1 Tablespoon olive oil

4 slices thick, smoky center cut bacon, chopped

1 onion, finely chopped

4 cloves garlic, chopped

1 chipotle in adobo, chopped, plus 1 Tablespoons sauce (from 3.5 oz. can)

1-28 oz. (or 2-14 oz.) can crushed fire roasted tomatoes (if you can only find DICED fire roasted tomatoes, crush well before using)

4 cups lightly crushed corn tortilla chips

8 oz. shredded fresh smoked mozzarella or smokes sharp white cheddar

2 limes cut into 8 wedges

½ red onion, chopped

Sour cream

Bring broth to a simmer and add chicken; poach 6 to 7 minutes with bay leaf

While chicken poaches, heat olive oil in soup pot over medium-high heat. Add bacon and cook until crisp; remove with a slotted spoon. Drain off excess fat, leaving 2 to 3 Tablespoons in the pot. Add onion and garlic; cook 5 minutes. Stir in chipotles and tomatoes.

Remove chicken from stock; dice and add to soup pot. Pass stock through strainer and add to pot. Season with salt to taste.

CAN BE MADE 1 DAY AHEAD. COVER AND REFRIGERATE. REHEAT BEFORE SERVING

To serve: Place a pile of crushed tortilla chips in the bottom of each bowl. Cover with smoked cheese and ladle soup over. Pass lime, raw onion, and sour cream at table for garnish.

Mexican Cornbread

1 cup yellow cornmeal

1 cup sifted all-purpose flour

2 Tablespoons sugar

4 teaspoons baking powder

½ teaspoon salt

1 large egg

1 cup whole milk or buttermilk

1/3 cup sour cream

¼ cup vegetable oil

1 to 2 Tablespoons chopped jalapenos; to taste

Preheat oven to 425. Grease an 8” square pan. Combine cornmeal, flour, sugar, baking powder, and salt. Add remaining ingredients and mix until smooth. Pour into prepared pan and bake 20 to 25 minutes, or until golden. Serve warm

Conchinita Pibil

6 pounds pork butt

1 tablespoon cracked black pepper

4 tablespoons annatto seeds (1.2 oz jar from Penzey’s)

2 teaspoons cumin seeds

1 tablespoon oregano

½ cup (more or less relative to how you like your heat) chipotle in adobo sauce (from 3.5 oz can)

3 cloves garlic, peeled, crushed

1 cup orange juice

Juice of six lemons

¼ cup vegetable oil

Shot of tequila (optional, but recommended)

1 pkg. Banana leaves (Michael’s on Rt 59 has them in the freezer section; thaw before using)

8 flour tortillas, warmed

Sour cream

Salsa

Cut the pork into 1 ½ inch cubes, trimming fat, but leaving some on; set aside.

Grind the pepper, annatto seeds, & cumin seeds in a spice grinder or clean coffee grinder; put in large glass or stainless steel bowl. Add the rest of the ingredients; combine and mix thoroughly. This is the marinade for the pork.

Put the cubed pork into a large Ziplock bag and add the marinade. Refrigerate overnight, turning once or twice to get everything well coated.

Preheat oven to 325. Line a 9x12 baking pan with banana leaves; place 2 leaves horizontally, then 2 vertically. Pour the pork and marinade into pan; fold leaves tightly over and cover with more banana leaves if necessary, making a seal. Place on middle oven rack and bake 3 hours until the pork looks like a mess of shredded meat.

Cut remaining banana leaves into eight 10 inch triangles. Fold into a loose cone shape and secure with a toothpick. Spoon meat into cone, and serve with the beans and rice, tortillas, sour cream and salsa.

Bacon and Black Bean Smash

1 tablespoon olive oil

6 slices bacon, chopped

1 onion, finely chopped

2 cloves garlic, chopped

1 jalapeno, seeded and chopped

3 cans black beans, drained

1 tablespoon ground cumin

1 to 2 teaspoons hot sauce

Sour cream

Heat a medium skillet over medium high heat; add olive oil and bacon. Render fat 2 minutes; then add onion and garlic; cook 5 minutes. Add 1 and ½ cans of beans to the pan and season with salt, pepper, and the cumin; then smash them with a potato masher, combining them with bacon and onions. When combined, add remaining 1 and ½ cans of beans and combine with smashed beans. Add hot sauce to your taste. Top with a dollop of sour cream to serve.

CAN BE MADE AHEAD AND REHEATED OVER LOW HEAT OR IN MICROWAVE BEFORE SERVING.

Mexican Rice

2 Tablespoons vegetable oil

1 cups uncooked long-grain rice

1 teaspoons garlic powder

½ teaspoon ground cumin

¼ cup chopped onion

½ cup red enchilada sauce (canned)

2 cups chicken stock

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic and cumin.

Stir in onions and cook until tender. Stir in enchilada sauce and chicken stock; bring to a boil. Reduce heat to low, cover and simmer 20 to 25 minutes. Remove from heat and let sit covered 5 to 10 minutes. Fluff with fork; salt, if necessary, to taste.

CAN BE MADE AHEAD AND REHEATED ON LOW HEAT OR IN MICROWAVE, ADD ADDITIONAL CHICKEN STOCK IF NECESSARY

Mexican Coffee

8 scoops of ground coffee

2 rounded tablespoons cocoa powder

1 teaspoon ground cinnamon, plus a sprinkle for garnish

8 ounces coffee liqueur (Kahlua, etc.)

Whipped cream

Put coffee, cocoa, and cinnamon into coffee filter; brew 8 cups of coffee. Pour a shot (1 oz) of coffee liqueur into each coffee mug, Pour in a serving of brewed mocha-cinnamon coffee. Top with a dollop of whipped cream and a sprinkle of cinnamon. Serve immediately.

To whip cream: pour 8 oz heavy whipping cream into chilled bowl. Add ½ teaspoon vanilla and whip, slowly adding 1 tablespoon granulated sugar and 1 teaspoon whipped cream stabilizer (Dr. Oetker “Whip It” found at Dominicks). Whip until peaks form. By using the stabilizer, you can make this ahead and refrigerate in an air-tight container until needed.

Tres Leches

PLEASE PREPARE THIS CAKE THE DAY BEFORE GOURMET DINNER

Cake:

6 large eggs, separated

2 cups granulated sugar

3 cups all-purpose flour

2 teaspoons baking powder

½ cup whole milk

1 teaspoon vanilla

Cream topping:

1 14 oz can evaporated milk

1 14 oz can sweetened condensed milk

1 cup heavy cream

Icing:

3 tablespoons water

¾ cup granulated sugar

3 large egg whites

Preheat oven to 350. Lightly grease and flour a 9 x 13 baking dish

Sift flour and baking powder together and set aside.

In bowl of mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and beat to stiff peaks. Add the egg yolks one at a time, beating well after each addition.

Add the flour mixture to the egg mixture, alternating with the milk. DO THIS QUICKLY SO THE BATTER DOES NOT LOSE VOLUME. Mix in vanilla; pour into prepared dish. Bake until golden, 30 to 35 mins.

In blender, combine evaporated milk, condensed milk, and heavy cream and blend on high speed until foamy.

While cake is still warm, poke holes all over with a bamboo skewer and pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until overnight.

ONE OR TWO HOURS BEFORE GOURMET MEAL In a saucepan combine the water and sugar and bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until mixture reaches soft ball stage, 235 to 240 degrees. Remove from heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup on a stream near the edge of the bowl, not on the beaters. Beat until all the syrup has been added, the mixture has cooled, and a glossy icing forms.

Remove cake from refrigerator and spread icing evenly across the top. Keep chilled until ready to cut and serve.

March Gourmet Menu Announced

March will be our month for Mexican dining Sue Retterer has developed an exciting menu for our March meal. The committee will meet this month to trial the menu and tweak it for the group. As it now stands this is the proposed menu.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato












Conchinita Pibil
Mexican Rice
Bacon and Black Bean Smash
Mexican Corn Bread








Tres Leches 

To hold you over with recipes until the March menu is released I recommend the Rick Bayless website for everything Mexican. http://www.rickbayless.com/

I have to go mix up a pitcher of Margaritas; I’ll let you know how the trial went later this month.

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragout - January 2010

Our January meal was a huge hit, thanks to the efforts of everyone who helped plan and host the meal. The Cosmo, shrimp and beef would be a hit on any table, the portions can be scaled to fit your gathering, enjoy.

Champagne Cosmo

Crab & Scallion Stuffed Shrimp

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragout

Lemon - Thyme Spinach

Individual Savory Horseradish Bread Puddings

Ginger Cake Trifles with caramelized Apples, Cranberries & Whipped Cream

Champagne Cosmo

Sip this festive sparkler - a champagne twist on a Cosmopolitan - before dinner or while you enjoy the first course.

Cranberry juice, Grand Marnier, lime juice mixture can be made ahead and stored in refrigerator until ready to combine remaining ingredients.

1 ½ cups cranberry juice cocktail, chilled

½ cup Grand Marnier (call Sophia to pick up your portion if you do not have on hand)

3 Tbsp. fresh lime juice

8 thin strips of lime zest (from 2 limes), each about ¼ inch wide and 3 inches long

2 bottles (750ml) brut sparkling wine or Champagne, chilled

Combine the cranberry juice, Grand Marnier and lime juice in a small pitcher and mix well. Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils and drop the zest into the flute. Repeat with the remaining zest and seven more flutes. Divide the juice mixture equally among the flutes. Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the wine).

Serve immediately.

Crab & Scallion Stuffed Shrimp Serves 8

3 ½ Tbsp. unsalted butter; more for the baking sheet

1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)

Kosher salt

½ tsp. Worcestershire sauce

Two drops hot sauce (or other Asian chile sauce)

1/3 cup mayonnaise

2 Tbsp. coarsely shopped fresh parsley, plus 20 whole leaves or small sprigs

1 lemon (cut in half- to be juiced )

1 tsp. finely grated lemon zest (from above lemon)

½ tsp. Dijon mustard

Freshly ground black pepper

½ lb. crabmeat, drained and picked over for shells

1 ¼ cups fine fresh breadcrumbs

16 jumbo shrimp (16 to 20 per lb.), butterflied (pre-ordered at Succulent Seafood)

1 small head frisee lettuce, torn into bite-size pieces

2 Tbsp. extra-virgin olive oil

Make the stuffing: In a small saucepan, melt 2 Tbsp. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don't brown). Take the pan off the heat and stir in the Worcestershire sauce and the hot sauce. Cool to room temperature.

In a medium bowl, combine the mayonnaise, 1 Tbsp. of the chopped parsley, 1 tsp. lemon juice from the half lemon, the lemon zest, the mustard, ¼ tsp. salt and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.

In a 10-inch skillet, melt the remaining 1 ½ Tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbsp. chopped parsley and ¼ tsp. salt.

Stuff the shrimp: Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. (This will be messy; don't worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.

Cover baking sheet with plastic wrap and refrigerate until ready to transport.

Bake the shrimp: Position a rack in the center of the oven and heat the oven to 400 degrees. Bake until the shrimp are cooked through, the crabmeat is hot and the crumbs are golden brown, 12 to 14 minutes.

While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining half lemons juice, the olive oil and a pinch of salt and pepper. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.

Make ahead: You can butterfly the shrimp, make the stuffing and breadcrumb topping and stuff the shrimp up to a day ahead. If stuffing ahead, don't top with the crumbs or flip up the tails until ready to bake. Cover and refrigerate the shrimp and stuffing; store the crumbs airtight at room temperature. Remove the stuffed shrimp from the fridge while the oven is heating.

Lemon - Thyme Spinach Serves 8

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

6 Tbsp. unsalted butter, softened

4 tsp. coarsely chopped fresh thyme

2 lemons-used for finely grated zest

½ tsp. minced garlic

Kosher salt

2 1 lb. packages/containers organic baby spinach

In a small bowl, combine the butter, thyme, lemon zest, garlic and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or saute pan.

Season with ½ tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another ½ tsp. salt and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Slow-Roasted Beef Tenderloin with double-Mushroom Ragout Serves 8

2 Tbsp. extra-virgin olive oil

2 tsp. coarsely chopped fresh thyme

2 tsp. minced garlic

Kosher salt and freshly ground black pepper

4 lb. beef tenderloin roast, preferable from the thicker end, trimmed of silver skin

1 recipe Double-Mushroom Ragout

Position a rack in the center of the oven and heat the oven to 350 degrees.

In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.

Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130 degrees for medium rare, about 1 hour. Note: we recommend that you bake the roast at 6:00 pm until 7:00 pm. Once the guests arrive take out the roast and let rest (covered with foil) on top of stove while the shrimp is baking and the bread puddings are re-heating.

When ready to serve, transfer to a carving board, or leave in roasting pan and cut the tenderloin crosswise into 1/4-inch slices. Two slices per person per plate. Serve with the ragout.

Make ahead: You can season the tenderloin up to 6 hours ahead cover and refrigerate. If you make ahead, please allow the roast to reach room temperature before baking.

Double - Mushroom Ragout

Yields 2 to 2 ½ cups

1 oz. dried porcini mushrooms (about 1 cup) (2 - ½ oz. packages)

3 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil

20 oz. cremini (baby bella) mushrooms, sliced ¼ inch thick (2 - 10 oz. bags)

Kosher salt

1/3 cup finely chopped shallot

1/3 cup dry Marsala

1 Tbsp. coarsely chopped fresh thyme

¾ cup heavy cream; more for reheating

Freshly ground black pepper

2 Tbsp. chopped fresh parsley

Soak the porcini in 1 ½ cups very hot water, stirring occasionally, until they're dehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter or through a small tightly messed strainer into a small bowl and set aside.

In a 10-inch straight-sided sauté pan, heat 2 Tbsp. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.

Reduce the heat to medium, add the shallots and the remaining 1 Tbsp. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini and ¼ cup porcini-soaked liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 2 to 3 minutes. Add the cream and cook until reduced to a saucy consistency, 2 to 3 minutes. Stir in the parsley and season to taste with salt and pepper.

Make ahead: You can make and refrigerate the ragout up to 2 days ahead. Just before serving, reheat it in a medium saucepan over medium heat. Stir in 1 or 2 Tbsp. of the reserved mushroom-soaking liquid and 1 or 2 Tbsp. heavy cream, letting both reduce slightly until the ragout is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.

Individual Savory Horseradish

Bread Puddings Yields 12 individual puddings

For this menu, you will need only 8 puddings, but you'll have 4 extra for anyone who wants seconds.

2 tsp. unsalted butter, softened

1¼ cups heavy cream

6 large eggs, at room temperature

¼ cup prepared white horseradish

Kosher salt and freshly ground black pepper

3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5

slices), with crusts

1 cup freshly grated Parmigiano - Reggiano

3 Tbsp. thinly sliced fresh chives

Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whish the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes. 10 minutes before you take out of refrigerator…position a rack in the center of the oven and heat the oven to 400 degrees.

Bake until the puddings are set and the tops are nicely browned and puffed. 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Transport the baked puddings to the Host's home in the tins covered in foil. Keep warm in oven at Host's home till ready to serve.

Make ahead: The puddings can be assembled and refrigerated up to 6 hours before baking. They can also be baked a day ahead, refrigerated and reheated, wrapped in foil, in a low oven.

Ginger Cake Trifles with Caramelized

Apples, Cranberries & Whipped Cream Serves eight

While these trifles are delicious made with warm gingerbread and warm apples, they are equally good made a few hours ahead and chilled, which makes serving dessert a snap.

FOR THE APPLES AND CRANBERRIES:

3 Tbsp. unsalted butter

1 ½ lb. Granny Smith apples (about 4 small), peeled and cut into large dice

Kosher salt

1 ½ cups fresh cranberries (12 oz. package)

½ cup pure maple syrup

¼ tsp. ground cinnamon

2 Tbsp. finely chopped crystallized ginger

FOR THE WHIPPED CREAM:

2 cups heavy cream, chilled

1 pkge. Dr. Oetker "Whip it " whipped cream stabilizer (found at Dominicks)

1 tsp. pure vanilla extract

2 Tbsp. granulated sugar

1 recipe Ginger Cake…see below

Cook the apples and cranberries: In a 10-inch straight-sided skillet, melt the butter over medium-high heat. Add the apples and ¼ tsp. salt and cook, stirring occasionally at first and then more frequently, until the apples are nicely browned and tender, about 10 minutes. Add 3 Tbsp. water to the pan, remove it from the heat, and stir to incorporate some of the brown bits from the bottom of the pan.

Add half of the cranberries, the maple syrup, cinnamon, a pinch of salt and 2 Tbsp. water. Bring to a boil over medium-high heat, lower the heat to medium low and simmer until the syrup has thickened a little and most of the cranberries have popped, about 2 minutes. Add the other half of the cranberries (add more water 1 Tbsp. at a time if syrup is to thick) and simmer until about half of the new cranberries have popped, 2 to 3 minutes more. Take the pan off the heat and stir in the ginger. Let cool to room temperature.

Make the whipped cream: Using a chilled bowl and beaters, whip the heavy cream and vanilla with a hand-held or stand mixer on medium speed until it begins to thicken, about 1 minute. Slowly sprinkle in the sugar and package of Whip it stabilizer and continue whipping until soft peaks form another 1-2 minutes. Refrigerate if not using right away.

Assemble: Using a serrated knife, cut the ginger cake into ¾-inch cubes. Portion about half of the cake among eight 10-ounce glasses. Portion about half of the whipped cream among the glasses, spooning it over and around the cake and top with about half of the apple mixture. Repeat with another layer of cake, whipped cream and apples. (You will have some leftover cake.)

Make ahead: The apple mixture can be made a day ahead and refrigerated (return it to room temperature before using). The cream can be whipped an hour before using. The trifles can be assembled and refrigerated up to 2 hours ahead.

We recommend that you assemble desserts at your home as close to gourmet time as possible and transport to the Host's home. Keep dessert glasses covered and refrigerated until dessert time.

Ginger Cake

Yields one 8 x 8- inch cake; serves eight

This cake is very much like a traditional gingerbread, except that it's made with buttermilk and is extra tender and moist.

4 oz. (½ cup) unsalted butter, at room temperature; more for the pan

6 ¾ oz. (1 ½ cups) unbleached all-purpose flour

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. baking soda

¼ tsp. ground cloves

¼ tsp. table salt

1 Tbsp. minced fresh ginger

¼ cup granulated sugar

¼ cup packed dark brown sugar

1 large egg, at room temperature

½ cup mild molasses

¼ cup canola or vegetable oil

½ cup buttermilk, at room temperature

Position a rack in the center of the oven and heat the oven to 350 degrees. Butter the sides of an 8 x 8-inch square cake pan and line the bottom of the pan with parchment. In a medium bowl, mix the flour, ground ginger, cinnamon, baking soda, cloves and salt. Set aside.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute. Add the fresh ginger and mix until just combined. Add both sugars and beat on medium speed until well combined and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the egg and mix on medium speed until well combined. Turn the mixer to low and slowly add the molasses. Add about one-third of the dry ingredients and mix until just combined. Add one-third of the buttermilk and mix until just combined. Add oil to the buttermilk mixture. Add the remaining dry and wet ingredients in four more additions, finishing with the buttermilk and mixing until just combined after each addition. Scrape the batter into the cake pan and spread it evenly.

Bake the cake until a skewer inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan, at least an hour.