November 21st Dinner

The CGGC’s first dinner of the 2009-2010 social season, bon appétit everyone.

 

Stuffed Zucchini with Mortadella & Parmesan

Pear, Walnut, & Blue Cheese Salad

Salmon with Snap Peas, Yellow Peppers

& Dill-Pistachio Pistou

Roasted Sweet Potatoes, Potatoes & Sage

Kahlua Raspberry Parfait

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Pear, Walnut, & Blue Cheese Salad

Apricot Dressing:

1/2 cup apricot nectar (Trader Joe’s or Whole Foods)

1/3 cup extra virgin olive oil

1/3 cup white wine vinegar

1 Tbsp Dijon mustard

½ tsp salt

Whisk together apricot nectar, oil, vinegar, mustard & salt. Set aside.

Salad:

½ cup snipped dried apricots

2-3 ripe pears, red or Bartlett, cored and cut into wedges

10 cups torn salad greens (1 large container of organic greens)

8 oz crumbled blue cheese (we recommend Gorgonzola)

1 cup chopped walnuts (5 oz pkg) *

*you may choose to toast the walnuts by heating a small sauté pan on low heat, placing the walnuts into the pre-heated pan, and watching carefully until toasted (about 3-5 minutes)

Add apricots and pears to the apricot dressing. Toss to coat and refrigerate.

Place salad greens on plates. Divide pear wedges equally among plates. Drizzle with chilled dressing just before serving. Sprinkle with walnuts and gorgonzola cheese.

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Salmon with Snap Peas, Yellow Peppers

& Dill-Pistachio Pistou

2 pkgs chopped fresh dill (extra can be used as garnish for plates)

2/3 cup finely chopped green onions (about 4)

1 cup shelled natural pistachios, toasted, finely chopped * (12 oz pre-roasted can be found in Jewel’s produce department)

½ cup plus 2 Tbsps extra-virgin olive oil for cooking

4 yellow or orange bell peppers, cut into ½-inch strips

2 lbs sugar snap peas, trimmed, strings removed

2 garlic cloves, minced

½ cup water

8 6-oz salmon fillets

Mix dill, green onions, pistachios * (for toasting directions, see salad recipe in this menu) and ½ cup olive oil in medium bowl. Season to taste with salt & pepper. Pistou can be made 2 hours ahead. Let stand at room temperature.

Heat 1 Tablespoon oil in 2 heavy large skillets over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and ½ cup water; sprinkle with salt. Saute until vegetables are just tender and water evaporates, 2-3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (ie. Do not clean).

Heat remaining tablespoon oil in reserved skillet over medium-high heat (here you may have to divvy up the salmon fillets in to 2 groups of 4 each, & possibly need more oil). Season salmon with salt & pepper. Place skin side down in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on each plate. Spoon some pistou down center of each fillet and serve, passing remaining pistou at the table.

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Roasted Sweet Potatoes, Potatoes & Sage

1-1/2 lbs red, or Yukon gold potatoes, peeled, cut into ¾-inch cubes

1 -1/2 lbs garnet sweet potatoes (red-skinned), peeled, cut into ¾-inch cubes

1/3 cup olive oil

1 level Tablespoon coarse kosher salt

1 pkg of fresh sage leaves

Position rack in center of oven; preheat to 425F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes.

Keep covered in warm oven at host’s home until ready to serve.

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Stuffed Zucchini with Mortadella and Parmesan

2 Tbsps olive oil, divided, plus additional for baking dish

¾ cup chopped white onion

1 garlic clove, chopped

½ tsp salt

¼ tsp crushed red pepper flakes

2 ounces mortadella, minced (2/3 cup) *

½ cup fresh breadcrumbs (from crustless Italian or French bread, ground in processor)

½ cup finely grated Parmesan cheese, divided

¼ cup chopped fresh Italian (flat-leaf) parsley

1 large egg, beaten to blend

4 medium round zucchini, trimmed, cut lengthwise in half

Heat 1 Tablespoon oil in heavy large skillet over medium heat. Add onion and garlic. Saute until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir mortadella, breadcrumbs, ¼ cup cheese, and parsley into onion mixture. Season stuffing with pepper & a sprinkle of salt, if needed, to taste. Stir in egg.

Brush a large cookie sheet with oil. Using melon baller or teaspoon, scoop pulp from zucchini, leaving ¼-inch-thick shell. Fill shells with stuffing; arrange in dish. Drizzle with 1 Tablespoons oil. Sprinkle with remaining ¼ cup cheese.

Can be made 1 day ahead. Cover and chill.

Preheat oven to 350. Bake zucchini uncovered 40 minutes. Increase heat to 400; bake until tender and beginning to brown, about 15 minutes longer.

(We recommend the host prepare this dish, as it takes an hour to cook)

*Mortadella - a specialty of the city of Bologna – is a large, smooth mild sausage studded with pistachios and should be available at your local deli counter.

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Kahlua Raspberry Parfait

2 - 10 oz pkgs frozen, sweetened raspberries, thawed (do NOT drain)

½ cup sugar

¼ cup Kahlua, plus 3 Tbsps Kahlua to use with cornstarch

1 Tbsp fresh lemon juice

1 Tbsp cornstarch, dissolved in above 3 Tbsps Kahlua

1 quart each of quality premium quality vanilla and chocolate ice cream

½ pint fresh raspberries (1 container)

1 container whipping cream (Cool Whip)

Puree raspberries and process through strainer to remove seeds. Add sugar, Kahlua, and lemon juice to the puree. Bring to a boil over medium-high heat and whisk in cornstarch mixture. Cook until sauce thickens and runs clear (3-5 minutes). Remove from heat and cool. Cover and chill.

To serve: Layer scoops of chocolate and vanilla ice cream with fresh raspberries and chilled sauce in tall, clear parfait glasses or water goblets. Top with fresh whipping cream and more fresh raspberries.

Texas Caviar

At the gourmet club kickoff event Trish Lake's Texas caviar, a bean salsa/dip was a standout hit. This is the recipe for your enjoyment; we proved that this goes well with martinis.

Texas Caviar

½ cup olive oil

¼ cup red wine vinegar

1/8 tsp hot sauce or to taste

2 – 15oz. cans black beans, drained & rinsed

2 – 11oz. cans Mexican style corn, drained

2 medium tomatoes, chopped

1 red bell pepper, chopped

½ cup chopped red onion

4-6 tsps minced garlic

1 cup fresh cilantro, chopped

2 large avocados, finely chopped

Combine oil, vinegar, hot sauce for dressing; set aside. Combine everything except avocado. Add dressing, tossing to coat. Cover & refrigerate for at least 2 hours. Toss in avocado just before serving. Enjoy with tortilla chips.

Campus Green Gourmet Club Kickoff Party 2009

Gourmet Club Kickoff Martini’s 2009

Baby Blue Martini

1 part vodka

1 part Blue Curacao
1 part sour mix
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a cherry.

X-RATED Flirtini
1 part X-RATED Fusion Liqueur

1 part Vodka

Splash of orange liqueur or triple sec

Splash of cranberry juice

Squeeze of fresh lime wedge

Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a lime peel.

Raspberry Martini:
4 part raspberry vodka
1 part DeKuyper Razzmatazz liqueur
2 part Sprite

Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a raspberry.

Japanese Slipper

11/2 part vodka
11/2 part Midori
1 part freshly squeezed lime juice slice of lime, to decorate
Put the cracked ice into a cocktail shaker and pour in the vodka, Midori and the lime juice.
Cover and shake vigorously for 10-20 seconds, until the outside of the shaker is misted.
Strain into a cocktail glass and decorate with the lime slice.
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.Strain the mixture into the Martini glass and garnish with lime slice.

CAMPUS GREEN GOURMET CLUB

KICKOFF PARTY!

Date: Saturday, September 19th 7:00 PM
At the Price’s—1754 Penn Ct. Only $20 per couple. Drop off a check to Sophia by 9/14.
This is the kickoff gathering for the year hosted for all of the members of Gourmet Club. Last minute details can be found at: http://cggc.blogspot.com/
also Facebook group: Campus Green Gourmet Club

We will be tasting a selection martinis prepared by our Committee.

Please bring an appetizer and some wine or other
beverage to drink. Dessert will be served by the planning committee.

Tapas

Traditional Sangria
(Four Servings—make double this recipe)
Ingredients:
1 Bottle dry Spanish red wine
1/4 cup of orange juice
1/4 cup of Orange Liqueur (optional), such as Grand Marnier or Cointreau or Triple Sec (or any orange liqueur you have)
2 T of Sugar
1 cup of chilled Soda Water
½ Sliced apple (1/4 inch slices) , ½ sliced orange (1/4 inch slices), ½ sliced lime into bite size pieces
Ice
Instructions: Combine the wine with the orange juice, liqueur and fruit. Refrigerate for at least an hour, ideally overnight. Add chilled soda water and a small amount of ice to the pitcher right before serving. Put some fruit into each glass when served.
Appetizers (3)
Spanish Olives- 1 lb. –Please buy the 'Spanish Olive Mix' at Whole Foods in the olive bar area $10.99 lb.
Walnut and Blue Cheese-Coated Grapes
Serves 8
1 cup finely chopped walnuts
5 ounces crumbled Roquefort or Gorgonzola cheese
6 ounces cream cheese
24 large loose seedless red grapes (about 1/4 pound with stems)
Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow the nuts to cool.
In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm. Leave whole until going to host's home. Using a sharp knife, cut grapes into halves. Serve them on a plate, showing inside of grapes up.

Queso De Cabra Con Tomate
(Goat Cheese Baked in Tomato Sauce)
30 min 5 min prep
SERVES 8

Spanish tapas - toasted garlic bread dipped in creamy warm goat cheese and tomato sauce —easy and yummy! Bring ingredients to host's home and assemble and cook at the host's home.

3 garlic cloves, minced
1/2 cup olive oil
1 French baguette
12 ounces goat cheese
2 ¼ cups Barilla marinara sauce
2 T fresh basil leaves, chopped for garnish

At host's home, mix together the garlic and olive oil and spread over bread slices and place on a baking sheet and place under broiler until toasted brown. Watch this the entire time so it doesn't burn. Remove from oven when lightly brown.
Preheat oven to 350°F.
Pat the goat cheese into a 1/2-inch disk, similar in shape to a hamburger patty, and then place in middle of shallow baking dish. There should be about 1 and ½ inches around the sides of the cheese when placed in the dish.
Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes.
Garnish cheese with basil if using.

Salads (2)
Baby Greens with Prosciutto and Melon

1- 5 oz. Bag or carton of mixed baby salad greens
½ of a cantaloupe melon
8 thin slices of proscuitto ham-have it sliced at the deli so the pieces are long enough to wrap around the salad greens
5 oz container of shaved parmesan
Vinaigrette for Salad greens
5 T sherry or champagne vinegar
2 tsp of Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C Extra Virgin olive oil

In a small bowl, whisk the vinegar, mustard, salt and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the baby greens with just enough of the dressing to lightly coat. Set aside.

Cut the cantaloupe in half and discard the seeds. Cut ½ of the melon into 8 slices and remove the rind. Reserve other half for some other use.
Assemble: Take a small hand-full of dressed greens, 1 piece of melon a couple shavings of parmesan cheese and wrap with one piece of the prosciutto so that the greens show a couple of inches out of the top of the wrap. It should look like the greens are peeking out of an ice cream cone shape (not a taco). Wrap remaining melon pieces with greens and proscuitto and place on a plate. Keep refrigerated until leaving for host's home. These should be assembled just prior to going to dinner so the greens don't wilt.

Emilio's Tapas Emilio's Patatas Alioli (Garlic Potato Salad)
Serve with the empanadas and the meatballs entrees

Makes 8 to 12 servings
2 lbs. small red potatoes
1 1/2 C. mayonnaise
3/4 C. sour cream
2 t. yellow mustard
4 T. minced fresh garlic
2 t. ground white pepper
2 T. chopped fresh parsley
Salt to taste
Slivers of red bell pepper for garnish
Sprigs of fresh parsley for garnish
Boil potatoes until tender, then peel and cut each into 4 or 6 chunks; cool. Whip together mayonnaise, sour cream, mustard, garlic, white pepper, parsley and salt. Combine potatoes with the whipped mixture and chill for at least two hours. Garnish with slivers of red pepper and parsley.

Pork Picadillo Empanadas
Makes 16 empanadas – Serves 8
3/4 pound ground pork (Smithfield 90/10 mix at Jewel)
1/2 jalapeño pepper, seeded and minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Ditkas chipotle salsa, divided (found at Jewel)
2 T fresh lime juice
3 T chopped almonds, toasted (about 1- 2.25 oz package)
3 1/2 T sour cream
1 (16.3-ounce) can refrigerated Pillsbury Grands buttermilk biscuits
1 large egg, lightly beaten

Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Add jalapeño pepper to meat and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in 1/2 cup salsa, and lime juice. Remove from heat, and stir in almonds and sour cream. Cool to room temperature.
Separate dough into 8 biscuits. Split each biscuit in half horizontally to make 16 thin rounds. Roll each round on a lightly floured surface to a 4-inch circle.
Spoon the pork mixture evenly in center of each dough circle. Fold dough over filling into a half moon shape, pressing edges with a fork to seal. Cover with plastic wrap, and chill up to 8 hours. (Hosts prepare up to this point and cook when salads are being served).
Place empanadas on lightly greased baking sheets. Brush evenly with eggBake at 350° for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets. Serve with remaining 1 1/2 cups chipotle salsa.

Meatballs in Tomato Sauce
• Serves 8 prep time 45 minutes
2 tablespoons of extra virgin olive oil
1 lb. ground beef (85% lean)
2 cups (4 oz) fresh white breadcrumbs (use pepperidge farm sandwich bread-pulse in food processor until fine)
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoon tomato paste
6 cloves garlic, chopped fine –about 1 Tablespoon
¼ c finely chopped white onion
1teaspoons dried thyme
1 teaspoon turmeric
Salt and pepper, to taste
1- 28 oz. can plum tomatoes, chopped
4 Tablespoons red wine
2 T chopped fresh basil leaves

In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, onion, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 24 balls. (They should be about 1 ½ inches in diameter)

Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.

Add the tomatoes, wine and basil. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot. These can be made ahead and cooled to room temperature. Reheat just before serving.

Dessert
Quick Bananas Foster

Serves 4

Double this recipe for gourmet club and use 2, 12-inch pans and 1 complete recipe for each pan. Prepare all ingredients for each pan and then scoop ice cream into bowls before starting the heat in the pans. Have two people cook this by each cooking ingredients for a pan.

Heat pan to medium low then add:

1/4 Stick butter
1 Jar Hersheys Caramel ice cream topping
1/2 teaspoon cinnamon
4 bananas, cut in-half lengthwise, then halved
1/4 cup dark rum
4 large scoops premium vanilla ice cream (buy ½ gallon EDY's vanilla for gourmet club)

Melt the butter in 12-inch skillet and then add the bananas. When the bananas are warm, about 1 minute, add the caramel and cinnamon (2 pans for gourmet club or 8 people). When the banana sections begin to soften and the caramel just starts to bubble, about 1 more minute, carefully add the rum (remove the pan from the stove to do this) then put the pan back on the stove. Tip the pan slightly to flame the alcohol in the rum, being careful not to spill it onto the stove. When flame dies down, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Spoon the warm sauce over the top of the ice cream and serve immediately.

Pan-Seared Rib-Eye Steaks

The results are in; the January meal was a huge hit. The rib eye steaks with the mushroom rub were a crowd pleaser. Casey’s market did it again with some of the best beef I have had in a long time. I have included the recipes below for those who would like to try this meal.
Our next meal is Tapas, so brush up on your Spanish and prepare for some excellent sangria. I’ll see you there.

• Balsamic Bean Dip with Crudités
  Butternut Squash & Sage Soup
  Pan-Seared Rib-Eye Steaks with Porcini & Rosemary Rub
  Jerusalem Artichoke & Potato Mash Carrots & Leeks Banana Cream Pie with Chocolate Crust

Balsamic Bean Dip with Crudités

2 15-oz. cans of cannellini (white kidney beans), drained
4 Tablespoons olive oil
2 Tablespoons balsamic vinegar plus extra for drizzling Oil from jar of sun-dried tomatoes

Assorted crudités Pita bread, cut into wedges Puree beans, olive oil, add 2 Tablespoons vinegar in food processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with assorted crudités and pita wedges (or your favorite crackers).

Butternut Squash & Sage Soup

The Soup:

2 Tablespoons butter
2 Tablespoons olive oil
2-1/2 cups chopped onion
2-1/2 Tablespoons chopped fresh Italian parsley
2-1/2 teaspoons chopped fresh sage
2-18 oz. pkgs prepared butternut squash (cubed into ½-inch slices at home
2 teaspoons coarse kosher salt 2 garlic cloves, minced
6 cups organic chicken broth

Breadcrumbs

2-3 crust less slices fresh whole-grain wheat bread, torn
4-5 teaspoons butter
2 Tablespoons finely chopped fresh sage Carrots & Leeks
4 medium leeks (white and pale green parts only)
4 Tablespoons unsalted butter
2 lbs. carrots cut diagonally into 1-1/2-inch pieces
2 cups water
½ cup red-wine vinegar

Halve leeks lengthwise, and then cut crosswise into 1-inch pieces and wash. Sauté leeks in butter with 1 teaspoon salt and ½ teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5-6 minutes. Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20-25 minutes. Boil uncovered, until liquid has evaporated, 3-5 minutes more.
Prepare at host's home if desired, a half-hour before serving the entrée.
Serve alongside steaks and potato mash.

Pan-Seared Rib-Eye Steaks with Porcini & Rosemary Rub

4 2-inch-thick grass-fed boneless rib-eye steaks (about 4 lbs total)
1 cup soy sauce .5 ounce package of dried porcini mushrooms
2 Tablespoons finely chopped fresh rosemary
3 teaspoons coarsely ground black pepper
2 Tablespoons olive oil

Place steaks and soy sauce in large re-sealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. Process porcini mushrooms in spice mill, food processor or blender to fine powder. Mix 2 Tablespoons mushroom powder, rosemary, and pepper in small bowl, reserving any remaining powder for another use. Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 9 minutes per side for rare, adjusting heat to medium if browning too quickly. If you have an instant-read thermometer, use it to check for doneness at 130 F degrees. Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into ½-inch thick slices and serve.

Chunky Jerusalem Artichoke & Potato Mash

1-1/2 lbs Jerusalem artichokes, unpeeled, scrubbed, cut into 1/2 inch pieces
2 lbs russet potatoes, peeled, cut into 2-inch pieces
1-1/2 Tablespoons coarse kosher salt
4 Tablespoons butter
¼ cup heavy cream

Also known as jicama or sunchokes, Jerusalem artichokes are the tuber of a variety of sunflower native to America. Knobby, gnarly-looking but with a sweet, nutty flavor. Check Michael's for availability. Put Jerusalem artichokes in large pot and pour enough cold water over to cover; add salt and cook for 20 minutes. Add potatoes and cook for about another 18 minutes, or until vegetables are tender when pierced with knife. Drain, and then mash veggies, stirring in butter and cream. Season to taste with salt & pepper. Transfer to bowl and serve. Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Re-warm in same bowl set over simmering water, stirring occasionally, before serving.

Banana Cream Pie with Chocolate Crust

PLEASE NOTE: This dessert must be made the night before

Filling:
½ cup sugar
2 Tablespoons unbleached all-purpose flour
2 Tablespoons cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks
1 vanilla bean, split lengthwise
¼ cup (1/2 stick) unsalted butter, diced
1 Tablespoon dark rum (optional)
7 bananas, peeled
½ pint whipping cream Powdered sugar
Shaved chocolate for topping

Note: We recommend you purchase a pre-made chocolate crust from the baking aisle of your local grocers.
Filling: Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and optional rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. Spread 1 cup pastry cream over bottom of store-bought crust. Slice 4 bananas into ½-inch rounds on a plate; then place over the cream base in overlapping circles. Cover bananas with remaining pastry cream.

IT IS VITAL YOU MAKE THIS MUCH UP TO 4 HOURS AHEAD OF TIME!

At host's home, slice 3 more bananas in ½-inch slices on to a plate, and then arrange these in overlapping circles atop pie. Whip ½ pint of whipping cream, adding 3 Tablespoons. powdered sugar and ¼ tsp vanilla, as well as ½ tsp of stabilizer if you have it. Cover pie with whipped cream and garnish with shaved chocolate. Serve.

Pumpkin Cheesecake

Peheat oven to 425

Crust

1 ½ cups graham cracker crumbs

2 tbsp. Sugar

1/3 cup melted butter (unsalted)

In a 9" spring form pan, blend the crumbs and sugar. Add the melted butter and mix thoroughly.

Press the crumbs firmly on the bottom of the pan and set aside.

Cheesecake Filling

1 ½ lbs. Deli style cream cheese

1 cup sugar

3 eggs, extra large

1 cup solid pack pumpkin

2 tsp. Pumpkin pie spice

Beat the cream cheese in a stand mixer or in a bowl with a hand mixer or blend in a food processor.

Add the sugar and mix well. Be sure to scrape the bowl several times. Add the eggs, one at a time and beat until smooth. Scrape bowl again - especially on the bottom. Add the pumpkin and pie spice and mix well. Pour into prepared spring form.

Bake at 425 for 10 minutes.

Lower the heat to 250 and bake for 50 minutes more.
Remove from oven and let cool on a rack until you can handle it comfortably.
Put in refrigerator and chill overnight. (Recipe can be made several days ahead)

Campus Green Gourmet November 2008

MENU

Lacy Cheddar Crisps

Smoked Salmon and Watercress Salad

With Red Onion and Caper Vinaigrette

Roast Rack of Lamb with Vinegar Mint Pan Sauce

Roasted Red Potatoes, Broiled Asparagus

Molten Chocolate Cakes with Sugar Coated Raspberries

LACY CHEDDAR CRISPS

Makes about 2 dozen crisps

Note: For peak freshness, make the crisps no more than 2 days before serving.

1 ½ cups (6 oz.) packaged shredded sharp cheddar cheese

Adjust oven racks to low and middle positions and heat oven to 425 degrees. Line two baking sheets with parchment paper.

Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)

Bake until crisps stop bubbling, 8 to 9 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool. Serve cheddar crisps with salad.

SMOKED SALMON and WATERCRESS SALAD with RED ONION-CAPER VINAIGRETTE

Serves 8

Note: Adding the sliced onion to the dressing instead of directly to the salad wilts it slightly so it loses its bitter bite.

The dressing can be made 1 hour before serving.

Tbsp. Fresh lemon juice
1 ½ Tbsp. rice wine vinegar
1 ½ Tbsp. Dijon mustard
Salt and freshly ground black pepper
¼ cup drained capers
½ medium red onion, thinly sliced
¾ cup extra-virgin olive oil
8 cups trimmed watercress
2 4 oz. (about 8 thin slices) smoked salmon, torn or cut into bite-size pieces
Mix lemon juice, vinegar, mustard, a big pinch of salt, and pepper to taste in a 2-cup Pyrex measuring cup or small bowl. Add capers and onion and toss to coat. Slowly add oil, pushing onion aside with a small whisk or fork and beating to form a thick dressing.
Mix watercress and half the salmon in a large bowl.
To serve, pour dressing over watercress and salmon and toss to coat. Arrange on salad plates, garnish with remaining smoked salmon, and serve.
Serve cheddar crisps with salad.

ROAST RACK OF LAMB with VINEGAR-MINT PAN SAUCE
Serves 8

Note to Host: Rack of lamb is too small to brown naturally during roasting (it overcooks before it browns), so it's important to sear it first. You can sear it and make the pan sauce early. Then, about 40 minutes before you're ready to serve, pop the lamb into the oven and quickly roast it.

The lamb can be seared up to 2 hours before roasting.
The pan sauce, minus the mint and butter, can be made as soon as the lamb has been seared. Pour the sauce into a Pyrex measuring cup or microwave-safe bowl, and set aside until just before serving.
Please supply 1 loaf of French or Italian bread for the Entrée. Place on table at time the Entrée is served.
A full bodied red wine, such as Cabernet Sauvignon, Merlot, Pinot noir, Syrah, Shiraz, or Zinfandel, can be served with the Entrée. ½ cup chicken broth

½ cup rice wine vinegar

2 Tbsp. mint jelly

3 8-rib each- French trimmed racks of lamb (about 1 - 1 ¼ pounds each) . The racks of lamb will be pre-ordered at Jewel and available for pick-up on Friday, Nov. 14^th, under "Campus Green Gourmet Club".

Salt and freshly ground black pepper

2 tsp. sugar

4 Tbsp. or ¾ oz. package chopped fresh mint

2 Tbsp. butter

Adjust oven rack to middle position and heat oven to 450 degrees.

Heat a 10-12 inch oven proof skillet over medium heat. Meanwhile, mix broth, vinegar, and jelly in a Pyrex measuring cup or microwave-safe bowl. Set aside. Lightly sprinkle lamb with salt and pepper, then sprinkle with sugar.

Increase heat under pan to high (turn on exhaust fan). After 1 to 2 minutes, add lamb racks to skillet, (3 lamb racks will fit in one 10 or 12 in. pan)-- fat side down, and sear, for about 1-½ minutes. Turn lambs over and sear meaty section of bone side for about 1 minute. Finally, stand lambs up and sear meaty bottoms, about another 1-½ minutes. Transfer lambs to a platter.

Drain fat from pan (if any remains) and set pan over medium-high heat. Add broth mixture and boil until reduced by half, about 3-5 minutes. Return liquid to cup or bowl.

Place a small wire rack in skillet (optional), or transfer to oven roaster that wire rack will fit in (optional) and set lamb racks on wire rack. If you do not have a wire rack that fits in pan or oven roaster, just spray bottom with non-stick cooking spray. Insert oven meat thermometer from one end deep into meaty portion of a lamb rack. Place skillet

(or roaster) in oven and roast until meat thermometer or instant-read thermometer inserted from one end deep into meaty portion registers about 130-135 degrees, 25-30 minutes . Let lamb racks rest for about 5 minutes; the internal temperature will rise 5 to 10 degrees and lamb will be medium-rare to medium.

While lamb racks rest on top of stove (cover pan or roaster with foil), (heat from oven will keep racks warm), heat sauce in the microwave until very hot, about 1 minute. Whisk in mint and butter.

Slice racks into chops and arrange three on each plate. Spoon over hot sauce and serve.

ROASTED RED POTATOES

Serves 8 - 12

Potatoes made be prepared up to one hour before arriving at Hosts home.

Note: Roasting potatoes on the bottom rack of the oven as it heats makes them brown beautifully, and they also roast nearly twice as quickly.

3 pounds small red new potatoes, rinsed, dried, and halved

¼ cup olive oil

3 Tbsp. herbes de Provence

1 tsp. salt

Freshly ground black pepper

Toss potatoes with oil, herbes, salt and pepper to taste. Arrange cut side down on a large rimmed baking sheet. Set pan on lowest rack in cold oven, turn oven on to 425 degrees and roast until potatoes are tender and golden brown, about 20 minutes.

Serve along side the Entrée at dinner time.

BROILED ASPARAGUS

Serves 8

The asparagus must be prepared at Hosts home! Stay close by as it doesn't take long for the spears to cook.

There isn't another green vegetable that's as easy to prepare as asparagus. Just snap each spear - it always breaks at the point between tender and tough (wide end) - and discard the tough part.

3 pounds medium to medium-thick asparagus, tough ends snapped off (wide end)

Extra -virgin olive oil

Salt and freshly ground black pepper

Finely grated zest of one large lemon

Adjust oven rack to highest position and preheat broiler.

Drizzle asparagus with enough olive oil to coat and season generously with salt and pepper. Place in a single layer on a rimmed baking sheet and place under broiler. Cook until bright green and just tender, about 4 minutes for medium asparagus turn thicker spears once after 4 minutes and cook about 2 minutes longer.

As the asparagus finishes cooking, toss with finely grated lemon zest.

Serve along side the entrée at dinner time.

MOLTEN CHOCOLATE CAKES with SUGAR-COATED RASPBERRIES
Serves 8

Note: These decadent, oozy cakes are drop-dead terrific and even easier than brownies. They are baked in paper liners in a muffin tin, so you don't have to worry about having matching ramekins. That also means you don't have to un-mold the cakes-just lift them from the muffin pan, peel away the liner and set on the dessert plates. And since the cakes bake for only 8 minutes, you can pop them into the oven as the main course is being cleared from the table and the coffee is being made.

Use extra-large baking cups for the cakes. These liners extend above the muffin cups, making it easy to lift the bakes cakes from the pan. If your baking cups are foil-lined, remove the foil layer and reserve for another use, or discard.

Bring below ingredients pre-measured to Host's home and assemble recipe just before baking.

16 Tbsp. (2 sticks) unsalted butter, cut into pieces

1-1/3 cup (8 oz) chocolate chips or semisweet chocolate, cut into small chunks

5 large eggs

½ cup sugar, plus, ¼ cup more for coating raspberries

Pinch of salt

4 tsp. all-purpose flour

1 pint (about 12 oz.) fresh raspberries

1 can Real Whipping cream

Adjust oven rack to middle position and heat oven to 450 degrees. Line 8 cups of a muffin tin (with ½ -cup-capacity cups) with extra-large paper liners (they should extend above cups to facilitate removal; if papers are foil-lined, remove foil layer). COAT PAPERS WITH VEGETABLE COOKING SPRAY.

Melt butter and chocolate in a medium microwave bowl 60 seconds on high, remove, stir to blend and microwave 30 seconds more if needed.

With an electric mixer, beat eggs, sugar, and salt in another medium bowl until sugar dissolves. Beat egg mixture, then flour, into chocolate.

Divide batter among muffin cups. Bake until batter puffs but centers are not set, 12-14 minutes, check at 12 minutes. Let stand in tin for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat.

Carefully lift cakes from tin and transfer to dessert plates, removing paper liners. Top each cake with sugared berries, real whipped cream and serve.

Campus Green Gourmet Club Launches the 2008-2009 Dining Season

Martini tasting was the theme of this years CGGC kickoff event, early in the evening on Saturday September 20th the club met to launch the new season of dining with neighbors. The first order of business, after name tags and introductions was martini tasting. The club was introduced to four different martinis with a half glass of each.

Claude relaxes by the fire














Cate & Joe share a fruit cup














Deb & Sue mix up a batch of martinis














John & Carolyn enjoy some wine














More martinis














Ken "pokes" the fire




















Even more martinis














Sue Polich, Sophia Gabriel, Debbie Gorski














Sue Retterrer, Sophia, Deb & Pam Price














Tim Krope, Sophia, Connie Krope















Bonnie Keiner & Ken Price














Tom Smart & Pam Price relax at the fire pit















Carolyn Smart & Cate Trompeter














Gary Wilks & Carl Keiner















Terri Wilks shows off Leslie Urbaniak's new
shoes















The women of Campus Green Gourmet Club

KICKOFF TIME

CGGC is ready to start a season with our annual kickoff party on Saturday night September 20. This year the Price's have graciously offered their home for the event. This year the planning committee will be offering four signature martinis to start the season right. Please drop off your $20. per couple fee to Sophia by the 9/15. As in past years, please bring an appetizer to feed the guests and wine or beverage of your choice. We look forward to seeing you there.

Grilled Ahi Tuna Steaks with Black Sesame Seeds

Serves 8
Cooking spray 8 (5-ounce) tuna steaks Salt and coarsely ground black pepper 1/3 cup honey mustard 4 tablespoons black sesame seeds or regular sesame seeds
Set Grill on high heat if using gas. If using coals, they should be red hot. If cooking on the stove, coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 1 ½ to 2 minutes per side. Use a timer! 3 minutes per side for medium. Do not overcook. Fish should be dark pink in the middle. Serve with orange-pineapple relish.


Asparagus and Mushroom Salad with Shaved Parmesan

Serves 8

Salad
1 pound medium to thick asparagus, snap off fibrous ends
1/2 pound mushrooms, stems trimmed even with caps
8 medium radishes, halved lengthwise and sliced thin crosswise
2 bunches watercress, coarse stems discarded
2 heads of boston lettuce
8 oz freshly shredded Parmesan cheese

Snap off ends of asparagus and discard. With sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Slice mushrooms very thin and add with radishes to asparagus. Separate and wash the lettuce, pat dry and add to the bowl.
Toss salad gently. Cover in airtight container to take to hosts home.

Salad Dressing
4 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
2 T sugar
1 teaspoon salt
2/3 cup extra-virgin olive oil
]
Freshly Ground Black Pepper

In a small bowl, whisk together lemon juice, mustard, sugar and salt.
Add oil in a stream, whisking until emulsified. Store in an airtight container.

To serve, spread watercress nicely around the rims of salad bowls or plates. Drizzle dressing over asparagus salad, toss gently put in serving bowls or plates and top with asparagus salad. Grind pepper over salads. Top with shredded Parmesan.

Herbed Basmati Rice

Serves 8-10

2 cups uncooked long-grain (white) basmati rice
2 cups chicken stock1 1/2 cups water 1 1/2 teaspoons kosher salt 2 tablespoons unsalted butter 4 tablespoons minced fresh curly parsley leaves 2 tablespoons minced fresh dill leaves 4 minced fresh scallions, white and green parts
Freshly ground black pepper

Combine the rice, chicken stock, water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Micro-waved Bacon and Green Beans

Serves 8

8 slices microwave ready-crisp bacon 1 (16-ounce) bag frozen green beans (Trader Joe’s frozen are good)or 1 lb fresh green beans
1 Tablespoon extra-virgin olive oil Salt and pepper

Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 1 1/2 minutes more covered. Remove wrap and top green beans with crumbled bacon and serve.

Orange-Pineapple Relish

(for tuna garnish)
Serves 8

2 limes, juiced 2 tablespoons freshly squeezed orange juice 1/2 teaspoon chili powder 2 teaspoons honey 2 tablespoons extra-virgin olive oil 1/2 ripe pineapple, peeled, cored, and cut into small dice 2 navel oranges, peeled, segmented and diced3 green onions, thinly sliced 3 tablespoons chopped fresh mint leaves ½ teaspoon kosher Salt and freshly ground pepper
Whisk together the lime juice, orange juice, chile powder, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

Ice Cream Nutty Pie

Serves 8

1 Quart premium vanilla ice cream 1 ripe banana 1- 2.25 oz. bag of slivered chopped almonds 1 prepared graham cracker piecrust 1/2 cup mini dark or semi-sweet chocolate morsels
1 can Reddi-Whip real cream

16 Fresh Strawberries for garnish

Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Garnish with whip cream.
Freeze the pie until ice cream is very firm, at least 2 hours. Let thaw for about 15 minutes prior to serving to just slightly soften. Cut into wedges, garnish plates with strawberries and serve.

CAMPUS GREEN GOURMET CLUB

JANUARY 19, 2008

CRAB CAKES WITH LEMON BUTTER & PLUM TOMATO SALSA

ROAST BEEF TENDERLOIN WITH MERLOT AND SHALLOTS

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES

MIXED VEGETABLE SAUTÉ WITH HERBS AND GARLIC

DOUBLE-CHOCOLATE SOUFFLÉS

CRAB CAKES WITH LEMON BUTTER

AND PLUM TOMATO SALSA

Makes 8

Note to Host: you may serve Champagne (for example: Korbel Brut or Martini & Rossi Asti Spumanti) with the crab cake first course. Budget for the Champagne should be close to the $10.00 range. If you choose to serve wine, a Savignon Blanc or Pinot Grigio are recommended.

SALSA

2 cups diced plum tomatoes

¹/2 cup chopped onion

¹/4 cup chopped fresh cilantro 1 Tbs. fresh lime juice

1 garlic clove, finely chopped

CRAB CAKES

2 Tbs. olive oil

¹/4 cup chopped red bell pepper

¹/4 cup chopped green bell pepper

¹/4 cup chopped onion

2 garlic cloves, finely chopped

1 tsp.. Worcestershire sauce

Large pinch of cayenne pepper

1 cup fresh breadcrumbs made from crust less French bread

1 can (16 oz.) fresh crab meat (found at Trader's Joes--refrigerated section) ¹/2 cup chopped green onions

2 large eggs, beaten to blend

LEMON BUTTER

¹/4 cup dry white wine

3 Tbs. fresh lemon juice

2 Tbs. minced shallot

1 small bay leaf

1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces 2 Tbs.. heavy whipping cream

3 Tbs. unsalted butter 3 Tbs. Olive oil

FOR SALSA: Mix all ingredients in bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

FOR CRAB CAKES: Heat oil in heavy large skillet over medium-high heat. Add bell peppers, onion, and garlic; saucé until tender, about 3 minutes. Mix in Worcestershire sauce, cayenne, and then breadcrumbs. Sauté 2 minutes. Remove skillet from heat. Mix in crabmeat and green onions. Season with salt and pepper; mix in eggs. Using 1/3 cup measuring cup, pack, form and shape into 8 crabcakes. Remove from measuring cup and arrange on baking sheet. (Can be made 2 hours ahead. Cover; chill.)

FOR LEMON BUTTER: Mix first 4 ingredients in medium skillet. Boil over medium heat until reduced to glaze, about 2 minutes. Discard bay leaf Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling). Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Melt 1-1/2 tablespoons butter with 1-1/2 tablespoons olive oil in 1 heavy large skillet over medium heat. Sauté until cooked through and golden, about 5 minutes per side... NOTE: TURN ONLY ONCE AND TURN VERY GENTLY AS THEY CRUMBLE VERY EASILY.

Re-warm lemon butter over low heat, whisking often (do not boil). Divide lemon butter among base of 8 plates. Arrange crab cake on top of lemon butter and top with salsa.

ROAST BEEF TENDERLOIN WITH

MERLOT AND SHALLOTS

8 SERVINGS

Suggestion for wine served with entree: Cabernet or Merlot

HOST: Have 1-2 loaves of crusty French or Italian bread to serve with the crab cakes and the entree.

^1/4 cup (1/2 stick) unsalted butter

^1/2 cup chopped shallots 11/2 tsp. Minced fresh thyme

2 TSB's. all purpose flour

11/2 cups Merlot or other dry red wine 11/2 cups beef broth 1tsp. tomato paste

2 2-1/2 pound thick-end beef tenderloin roasts, trimmed

Melt butter in medium saucepan over medium-high heat. Add shallots and thyme; sauté until shallots are browned, about 5 minutes. Mix in flour; cook until flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enough to coat spoon, whisking often, about 12 minutes. Whisk in tomato paste; season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)

PLAN ON BAKING ROASTS ONE HOUR BEFORE SERVING TIME.

Preheat oven to 450 degrees. Add t/4 cup water to bottom of roasting pan. Arrange roasts in roasting pan--rack can be used also. Rub each entire roast with olive oil. Sprinkle with salt and pepper. Roast until thermometer inserted into center registers 135 degrees for rare, about 40 minutes. Transfer to platter; let stand 20 minutes.

Add any juices from roasting pan to sauce and bring to simmer. KEEP WARM. Cut roasts into'/2-inch-thick slices (about 2 whole slices per plate). Top meat slices with Merlot sauce (across center of slices). Transfer remaining sauce to serving bowl and serve at the table for additional use.

MIXED VEGETABLE SAUTÉ WITH

HERBS AND GARLIC

8 SERVINGS

3 large carrots, peeled, halved lengthwise, then cut on diagonal into t/4-inch-thick slices 5 TSB's. olive oil

6 garlic cloves, chopped

11/2 TSB's. chopped fresh tarragon

I Tbs. chopped fresh thyme

2 large red bell peppers cut lengthwise into ¹/2-inch-wide strips

2 large zucchini, halved lengthwise, then cut on diagonal into ¹/2-inch-thick slices 2 large yellow squash, halved lengthwise, then cut on diagonal into'/2-inch-thick slices

Cook carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Heat oil in large pot over medium-high heat. Add garlic, tarragon, and thyme; sauté about 30 seconds. Add carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper.

Tip: Blanch the carrots and cut up the other vegetables a day ahead and chill them in a plastic bag overnight.

FRESH SPINACH GRATIN WITH

PARMESAN AND BLUE CHEESES

8 SERVINGS

It is recommended this recipe be made 6 hours ahead of serving.

6 TSB's. butter, divided

4 9-10 oz. packages fresh spinach leaves 1 large white onion

¹/4 cup all purpose flour ¹/2 tsp. ground nutmeg 1 ¹/4 cups whole milk 1 cup whipping cream

1 cup (packed) freshly grated Parmesan cheese, divided 2 tsp. salt

¹/2 tsp. ground black pepper ¹/2
cup crumbled blue cheese

Butter 10- to 12- cup shallow baking dish. Melt 1 ¹/2 TSB's. butter in heavy large pot over high heat. Add I package spinach. Toss until volume is slightly reduced, about 1 minute. Add I more package spinach; toss until wilted but still bright green, about 2 minutes longer. Transfer to colander set over large bowl. Repeat with 1 ¹/2Tbsps. butter and the two remaining spinach bags. Turn all spinach in colander, pressing to release all liquid. Use paper towels to remove any remaining liquid.

Melt 3 TSB's. butter in same heavy large pot over medium heat. Add onion; sauté until beginning to soften, about 10 minutes. Mix in flour and nutmeg. Stir 2 minutes to cook flour (do not brown). Whisk in milk and cream. Cook until sauce thickens and boils, whisking often about 5 minutes. Mix in ¹/2
cup Parmesan, the salt and pepper. Mix in spinach. Transfer to dish. Sprinkle with remaining Parmesan and blue cheese. Preheat oven to 425 degrees. Bake gratin until bubbling and brown on top, about 20 minutes (or 25 minutes if refrigerated).

DOUBLE-CHOCOLATE SOUFFLÉS

8 SERVINGS

Super do-ahead: Make these a week ahead and freeze them, or two days ahead and refrigerate them.

2 TSB's. (1/4 stick) unsalted butter

2 TSB's. all purpose flour

1 cup whole milk

8 oz. bittersweet chocolate, (2 Ghirardelli 4 oz. bittersweet bars) 6 TSB's. sugar, divided

1 oz. unsweetened chocolate, chopped

4 large eggs, separated

1/4
tsp.. salt

Lightly sweetened whipped cream: 1 cup heavy or whipping cream

1 to 2 TSB's. sugar

1/2
tsp.. vanilla

Directions: I bowl, with hand mixer at medium speed, beat cream, sugar, and vanilla extract until soft peaks form. (Over beating causes cream to curdle and turn to butter).

Butter eight ³/4-cup ramekins or custard cups; dust with sugar. Arrange dishes on rimmed baking sheet.

Melt 2 TSB's. butter in heavy medium saucepan over medium heat. Add 2 TSB's. flour; whisk until mixture is bubbling, about 1 minute. Increase heat to medium-high. Gradually whisk in 1 cup milk. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Add bittersweet chocolate, 4 TSB's. sugar, and unsweetened chocolate; whisk until melted and smooth. Pour soufflé base into large bowl. Cool to room temperature, stirring occasionally.

Whisk egg yolks into soufflé base. Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add remaining 2 TSB's. sugar, beating until stiff and glossy. Fold in remaining whites in 2 additions. Divide soufflé mixture among prepared ramekins. (Can be prepared ahead. Cover and refrigerate up to 2 days or freeze up to 1 week; do not thaw frozen soufflés before baking.)

TIP: Bring refrigerated or frozen soufflés to Host's home. Continue to keep refrigerated, or frozen until about a half hour before dessert is to be served. At that time bake the soufflés.

Preheat oven to 400 degrees. Bake soufflés uncovered on rimmed baking sheet until puffed and centers move slightly when baking sheet is shaken gently, about 17 minutes, for fresh or chilled soufflés or 22 minutes for frozen.

Serve chocolate souf3Eles immediately with a heaping Tablespoon dollop of the sweetened whipped cream on top. Whipped cream will slowly melt on soufflés.