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Listed below are the 6 recipes that were added to the class on August 19, 2010 - Easy Summer 30 Minute Meals:
CHUTNEY CHICKEN SALAD *This salad should not be put together any sooner than 2 hours before serving. 1 cup mayonnaise ½ cup Mango Chutney (Truffles & Trifles) 1 teaspoon curry powder 1 teasoon grated lemon zest 1 teaspoon grated lime zest ¼ cup fresh lime juice ½ teaspoon salt 4 cups torn cooked white meat of chicken or turkey (I buy rotisserie chicken at Publix) ½ fresh pineapple, cut in bite-size pieces or canned if fresh is not available ½ cup silvered almonds, toasted
EQUIPMENT NEEDED: Measuring cups – wet and dry Sharp knife Cutting board Small baking pan Serving platter Small bowl Microplane (zester) Reamer Measuring spoons
BLUE CHEESE AND PEAR BRUSCHETTA 2 ripe pears 1 tablespoon fresh lemon juice 1 tablespoon minced fresh Italian flat leaf parsley 2 ounces crumbly blue cheese (1/3 cup) 1-1/2 tablespoons olive oil Freshly ground black pepper 1 baguette (12 inches long) cut into 1/3” thick rounds 8 ounces mascarpone cheese ¼ cup finely chopped walnuts, toasted.
EQUIPMENT NEEDED: Measuring spoons Cutting board Bread knife Baking sheet small bowl Reamer Teaspoons CHERRY TOMATOES STUFFED WITH HERBED CHEESE 3 dozen cherry tomatoes 2 tablespoons purchased pesto 1 small garlic clove, smashed with meat pounder 2 tablespoons fresh parsley 2 tablespoons fresh chives 1 – 8 ounce package low-fat cream cheese, softened 4 ounces chevre (good goat cheese). Room temperature Fresh parsley or dillweed sprigs 1 tablespoon fresh tarragon. 1. With a serrated knife, cut off top 1/3 of each cherry tomato on stem side. Hollow out with a grapefruit knife. Invert tomatoes on paper towels and set aside. 2. In a food processor, combine pesto, garlic, 2 tablespoons of parsley, chives and tarragon. Process for 15 seconds; add cream cheese and chevre. Process for another 45 seconds or until filling is smooth. 3. Place filling in pastry bag fitted with star tip and pipe into each tomato. Garnish with fresh parsley. Makes 36. Cover and refrigerate until serving time, up to 2 hours. Carbs per serving 1; 40 calories; total fat 3g; cholesterol 8 mg; sodium 38 mg;
HOMEMADE FISH STICKS 1-1/2 pounds tilapia filets (about 4) 1 large egg, beaten 2 cups panko crumbs 2 teaspoons chopped fresh dill ¼ teaspoon coarse salt ¼ teaspoon ground black pepper Olive oil cooking spray Dipping sauce: ½ cup mayonnaise 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh parsley 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 teaspoon capers, rinsed and chopped ¼ teaspoon coarse salt ¼ teaspoon ground black pepper Lemon wedges for serving 1. Preheat oven to 425 degrees. Line a large baking sheet with foil; set aside. 2. Cut tilapia in half along the center line. Cut each half in half again, creating 4 pieces per filet. 3. Place beaten egg in wide, shallow bowl; in another bowl, combine panko, chopped dill, salt and pepper in a separate wide, shallow bowl. 4. Dip tilapia pieces into egg, shaking off excess. Dip into panko mixture, pressing until fully coated. Place fish onto prepared baking sheet. Spray generously with olive oil cooking spray. Bake until golden brown, about 12 minutes. 5. While fish bakes, make dipping sauce. Whisk together mayo, dill, parsley, mustard, lemon juice, salt and pepper in small pretty bowl. 6. Serve hot fish sticks immediately with sauce.
EASY PEANUT BUTTER COOKIES © copyright Marci Arthur 1 large egg, lightly beaten 1 cup chunky peanut butter 1 cup sugar 36 milk chocolate kisses
LEMON CUPCAKES WITH LEMON BUTTERCREAM© copyright Marci Arthur 3 sticks of unsalted butter 3 cups cake flour 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon baking soda 2 cups sugar 5 large eggs 2 teaspoons vanilla paste 4 tablespoons fresh squeezed lemon juice Zest of 2 lemons – zest lemons before you squeezed them for juice. 1 cup buttermilk – we will make our own* Preheat oven to 325 degrees. Line 2-12 cup muffin tins with cupcake liners (use a color that will go with cupcake color).
LEMON BUTTERCREAM 2-1/2 sticks unsalted butter 2 teaspoons grated lemon zest 3 tablespoons freshly squeezed lemon juice 3 cups confectioners’ sugar
EQUIPMENT NEEDED: 2 – 12 cup muffin tins Microplane zester Cutting board Electric mixer using flat paddle and whisk attachments Bread knife Measuring cups Measuring spoons Cake liners Cooling rack Cup to measure cupcake mixture out Medium bowl Small bowl MID-AUGUST NEWSLETTER For the past two weeks I have been putting up teases on Facebook, about a BIG ANNOUNCEMENT that we had to make. THE TIME IS HERE: Music fades in – and a drum roll please. Truffles and Trifles is honored to announce that it is joining forces with Wolf-Sub Zero appliances. Wolf and Sub Zero are the gold standard of appliances and we are deeply honored to have them choose us to showcase their product. By having ovens and stoves the quality of Wolf at Truffles and Trifles, we know we will be able to offer you the very best in cooking experiences when you come to our classes. That the food you make will be of the highest quality. That you will be expanding your repertoire of techniques whether you are a novice or an expert. And best of all Wolf and Sub Zero are made in the United States. This is very important to us, assuring us that the standards established by Wolf will be maintained with our new stoves. -------------------------------------------------------------------------------------------- INCREDIBLE UP-COMING CLASSES UNTIL THE END OF AUGUST: AMAZING SUMMER ITALIAN:
WHAT A NIGHT OF SUSHI: JULIA CHILD SUMMER IN PROVENCE:
TAIL GATING EVENING: THE BEST OF GRILLING AND FOODS TO GIVE THE BEST FOOTBALL PARTY POSSIBLE. Slow cooked ribs; grilled green beans and tomatoes; Caesar salad; apricot ribs; Montana hamburgers with Onion Rings; Crab Cakes with Red Pepper Sauce; Grilled Shrimp Cocktail; Pulled Pork; Flank steak filled with prosciutto, fontina cheese and grilled with a red wine reduction; Chutney chicken salad; Cowboy beans; The best brownies in the world; French vanilla ice cream; Cupcakes. BAKING WORKSHOP: BAKING basics – techniques and equipment: Pie dough with fillings, Pate’ Choux, Brioche, Cranberry-walnut-pumpkin bread; Finnish Pulla; hazelnut biscotti; Gingerbread with lemon sauce; vanilla chiffon roll with chocolate filling; Rugelach; chocolate ruffle cake; Savarin and cheesecake and more……. APPETIZERS: The first thing is I hope you all become a fan of Truffles and Trifles if you do Facebook – why? I post Cooking Hints everyday on our site. They have become very, very popular. Just go to Facebook and put in Truffles and Trifles and become a fan. Some recent hint: When buying a sheet pan, always buy a heavy rimmed half sheet pan. They are durable and bake evenly, not too quickly which is very important. Have trouble getting waffles out of waffle iron – use two wooden skewers. Stick one on each side of waffle and they pop right out.
ENJOY THE FOLLOWING RECIPES:
INCREDIBLE BRAIDED BREAD WITH BRIE © copyright Marci Arthur This is a fabulously simple but elegant recipe and people will rave about how clever you are and only you and I will know the truth. That you are!!!! 1 loaf of Bridgeford Bread 1 l0” round of French Brie A very good jar of preserves Sliced almonds Heavy whipping cream 1 egg Preheat oven to 350.
ZESTY CARROTS 2 pounds carrots, peeled and sliced 2/3 cup Hellman’s mayonnaise 2 tablespoons grated onions 2 tablespoons prepared horseradish ¼ teaspoon sea salt ½ teaspoon freshly ground black pepper ½ teaspoon Worcestershire sauce 1 cup Panko or fresh bread crumbs ¼ cup butter, melted 1. Cook Carrots in boiling salted water to cover in large saucepan 5 minutes or until tender. Reserve 3 tablespoons liquid, and drain. Spoon carrots into a 2-quart baking dish. Set aside. 2. Combine mayonnaise, reserved carrot liquid, onion and next 4 ingredients in a medium bowl. Spoon over carrots. 3. Combine melted butter and breadcrumbs; sprinkle over casserole. 4. Bake at 375 degrees for 20 minutes or until thoroughly heated. Serves 8. EQUIPMENT NEEDED: 2 qt. Casserole dish Cutting board Knife Measuring spoons Measuring cups Large saucepan Colander medium bowl Small bowl for mixing bread crumbs and butter
GOURMET MACARONI AND CHEESE 3 tablespoons unsalted butter, plus more for dish 2 shallots, diced ¼ cut all purpose flour 2-3/4 cups milk (only whole milk) 1 cup Parmesan cheese, grated and divided ¾ cup Gruyere cheese ¾ cup fontina cheese ¾ cup Gorgonzola or other blue cheese 3 ounces thinly sliced prosciutto, cut into 1/2” pieces Pinch cayenne pepper, more to taste if desired Salt and freshly ground black pepper to taste – make sure you do this 12 ounces spiral pasta ½ cup bread crumbs 3 tablespoons finely chopped fresh parsley
MACADAMIA CRUSTED SHRIMP ©copyright – Marci Arthur – this goes nicely with a California Chardonnay with a lot of fruit taste. 8 large shrimp (16 to 20 count) 4 tablespoons olive oil ½ teaspoon Dijon mustard 1 large clove of garlic, smashed with meat pounder 1 small shallot, finely chopped Sea salt and freshly ground black pepper Macadamia nut coating Poache3d Pineapple Jalapeno Tomato Dressing For the Coating: ½ cup fresh croutons, cut up pieces of left over French bread (peasant if we have it) ½ cup macadamia nuts, chopped 1 tablespoon parsley, chopped ½ teaspoon grated lemon zest For the Dressing: ¼ cup fresh pineapple, diced 1 clove garlic, smashed with meat pounder 2 tablespoons sugar 2 tablespoons water 1 jalapeno pepper, sliced without seeds ½ cup fresh tomato puree 2 tablespoons lime juice 1 tablespoon Dijon mustard ¼ cup olive oil Sea salt and freshly ground black pepper to taste 1. For the coating: Toast croutons in a skillet with 4 tablespoons of olive oil until golden brown. Set aside. In the same pan, toast macadamia nuts. Transfer croutons and nuts to a food processor along with remaining ingredients for the coating. Process until the mixture has a grainy, cornmeal-like texture. Set aside. 2. For the dressing: Place pineapple, garlic and sugar in a small saucepan. Add 2 tablespoons of water and simmer for 5 minutes. Drain and transfer to clean food processor. Add the remaining ingredients, except for the oil, and puree. With processor running, slowly add the olive oil to make an emulsion. Season with salt and pepper. Set aside. 3. While the grill is heating up, peel and devein the shrimp. 4. IN a bowl, mix the olive oil, mustard, garlic and shallot. Toss the shrimp in the mixture to coat. Grill shrimp for 1 to 2 minutes on each side until done, seasoning with salt and pepper. 5. Off the grill, toss shrimp in the nut mixture to coat. Serve with butter or Boston lettuces, topping with dressing. Serves 4. EQUIPMENT NEEDED: Food processor Measuring spoons Measuring cups – wet & dry Cutting board Sharp knife Medium skillet Small saucepan Grill Tongs 4 small bowls for coatings and dressing Rubber spatula Sieve RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING WITH WHITE CHOCOLATE ©copyright – all rights reserved 2-1/2 cups all purpose flour ½ cup European unsweetened cocoa 1 teaspoon baking soda ½ teaspoon salt 1 cup unsalted butter, softened to room temperature 2 cups sugar 4 large eggs 1 cup sour cream 1 ounce red wine vinegar ½ cup buttermilk 1 ounce red food coloring 2 teaspoons vanilla pasta 1. Preheat oven to 350 degrees. 2. Mix through a sieve, flour, cocoa, baking soda, and salt into a medium bowl and set aside. 3. In bowl of electric mixer, beat butter and add sugar gradually and beat on medium speed for 5 minutes until light and fluffy. Add eggs one at a time, until each is incorporated into batter. Add sour cream, red wine vinegar, food coloring, buttermilk into sugar mixture and mix to combine well. 4. Add flour slowly on low speed just blend to incorporate – DO NOT OVERBEAT. 5. Spray 30 paper liners with Pam or other vegetable spray. Fill halfway and bake for 20-25 minutes, or until toothpick comes out clean. 6. Cool on a rack for 5 minutes. Then remove from pans and allow to cool completely. CREAM CHEESE FROSTING 8 ounces cream cheese, softened ¼ cup unsalted butter 2 teaspoons vanilla paste 16 ounces confectioners’ sugar, sifted 8 ounces White chocolate, melted* 1. In bowl of electric mixer, fitted with whisk attachment, beat cream cheese until fluffy, adding butter and beating to incorporate. Add vanilla paste and then slowly add confectioners’ sugar, and beat until fluffy. 2. Pipe frosting onto cupcakes and then refrigerated for 30 minutes. 3. *Meanwhile, melt chocolate in stainless steel bowl over pot of simmering water. Take cupcakes and dip tops into melted chocolate and set on rack to set. Be sure cupcakes are room temperature before serving. EQUIPMENT NEEDED: 30 cupcake muffin tins Measuring cups Measuring spoons KitchenAid mixer with flat paddle & Whisk and 2 bowls Medium bowl Saucepan fitted with stainless steel bowl Rubber spatula
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In a glass bowl (nonreactive) that has been washed with boiling water to sterilize it, combine 1/2 cup heavy cream with 1-1/2 teaspoons of buttermilk (recipe below on how to make buttermilk**). Cover bowl and allow to sit at room temperature for 24 hours. Stir. RECIPE FOR BUTTERMILK: STIR TO COMBINE AND ALLOW TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES, AND YOU HAVE BUTTERMILK.
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