Here you go...some appies to try out and a divine looking dessert! I think I may break down and make the dessert this time! These are all from the February 2011 Issue 85.
* Exported from MasterCook *
Oysters Rockefeller with Tabasco Beurre Blanc
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoons unsalted butter
2 teaspoons garlic -- minced
1/4 cup panko
1/4 cup scallions -- finely chopped (green parts only)
3 tablespoons Parmesan cheese -- grated
2 cups spinach -- chopped
1/4 cup parsley -- chopped
1 tablespoon celery -- minced
3 tablespoons white wine -- or Pernod
salt and pepper
3 pounds kosher salt -- or rock salt
2 dozen fresh oysters -- shucked on the half shell
3 strips bacon -- cooked and crumbled
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon shallots -- chopped
2 teaspoons Tabasco sauce
4 tablespoons cold butter -- cubed
Preheat oven to 450 degrees.
For the oysters, melt 4 T butter in a small sauté pan over medium-low heat. Add garlic and sauté 2 minutes.
Pour half the garlic butter into a bowl and toss with panko, scallions, and Parmesan; set aside.
Return pan to medium heat and cook spinach, parsley, and celery in remaining garlic butter. Deglaze pan with Pernod, cooking until all liquid is evaporated, 5 minutes. Season mixture with salt and pepper; remove from heat.
Spread kosher salt or rock salt evenly onto baking sheet. Nestle oysters into salt and spoon 1/2 t spinach mixture over each oyster, then top with bread crumb mixture and crumbled bacon. Roast oysters until beginning to curl and bread crumbs are golden, 10-15 minutes.
For the beurre blanc, reduce wine, lemon juice, shallots, and Tabasco over high heat until liquid is reduced by half, 5 minutes.
Off heat, whisk in butter 1 T at a time, melting each fully and combining into the sauce before adding the next. Once all butter is incorporated, season sauce with salt and pepper. Spoon warm beurre blanc over oysters and serve immediately
Description:
"Pernod can be a bit pricey, so feel free to substitute with white wine if desired."
* Exported from MasterCook *
Pizza Nachos with pesto & pepperoni
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon peanut oil -- or vegetable oil
1 tablespoon olive oil
1 tablespoon butter -- unsalted
1 tablespoon garlic -- minced
4 teaspoons all-purpose flour
1 cup milk
1/4 cup pesto sauce
salt and pepper -- to taste
5 ounces pepperoni slices
8 ounces mushrooms -- sliced
1 pound pizza dough
1 cup bell pepper -- diced
1/2 cup onion -- slivered
1 cup provolone cheese -- shredded
1 cup fontina cheese -- shredded
2 cups pizza sauce -- warmed
Heat oil in a 7- to 8-quart pot over high until it registers 375 degrees on a candy/deep-fry thermometer.
For the creamy pesto, heat olive oil and butter in a saucepan over medium. Add garlic and cook 1-2 minutes. Stir in flour and cook 1 minute more.
Whisk in milk and simmer until sauce thickens, 3 minutes. Whisk in pesto; season with salt and pepper.
For the nachos, cook pepperoni in a skillet over medium-high heat until crisp, 5-7 minutes. Transfer pepperoni to a paper towel lined plate to drain. Cook mushrooms in drippings until they release their moisture and brown, 8-10 minutes. Preheat broiler with rack 6-8 inches from the element.
Roll pizza dough on a lightly floured surface to 1/8-inch thick. Cut dough into 2-inch squares (using a pizza cutter).
Fry dough squares in 6 batches until golden brown, about 1 1/2 minutes per batch. Transfer chips to a bowl using a slotted spoon, toss with salt to season, then transfer to a clean baking sheet while frying remaining dough.
Top chips with creamy pesto, pepperoni, mushrooms, bell pepper, onion, and cheeses.
Broil nachos until cheese melts and is bubbly, about 2 minutes; serve immediately with pizza sauce.
Description:
"If using frozen pizza dough, quickly thaw it by coating the dough with olive oil and placing it in a resealable plastic bag. Submerge bag in a bowl of hot water, until dough is pliable."
* Exported from MasterCook *
Tiramisu Trifles with Coffee-Carmel Ganache and Pine Nuts
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup sugar
2 tablespoons water
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1/2 teaspoon instant espresso powder
3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
8 ounces marscapone cheese -- or cream cheese
2 tablespoons sugar
2 tablespoons marsala wine
1 teaspoon instant espresso powder
2 cups ladyfinger cookies -- finely diced
1/4 cup pine nuts -- toasted
For the ganache, heat 1/2 cup sugar, water, corn syrup, and salt in a saucepan over medium until sugar dissolves. Wash down sides of pan, using a pastry brush dipped in water, to remove sugar. Increase heat to medium-high and boil mixture until a deep amber caramel, 10-15 minutes.
Meanwhile, place milk chocolate and semisweet chips with 1/2 t espresso powder in a bowl.
Whisk 3/4 cup cream and butter into caramel (It will bubble furiously) until butter is melted and mixture returns to a boil.
Pour caramel over chocolate in bowl; let sit for 1 minute. Add vanilla; whisk until smooth. Cool ganache to room temperature, whisking occasionally.
For the cheese layer, whisk marscapone, 2 T sugar, Marsala, and 1 t espresso powder in a bowl until smooth. Transfer mixture to a piping bag fitted with a medium tip.
To assemble, layer each trifle with 2 t ganache, about 1 T cheese layer, 1 T ladyfingers, and 1/2 t pine nuts. Repeat layering, then top with additional 2 t ganache and 1 t cheese layer. Serve trifles immediately.
Description:
"The ganache takes a while to cool so make it a day in advance or early the day you plan to serve the trifles."
* Exported from MasterCook *
Oysters Rockefeller with Tabasco Beurre Blanc
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons unsalted butter
2 teaspoons garlic -- minced
1/4 cup panko
1/4 cup scallions -- finely chopped (green parts only)
3 tablespoons Parmesan cheese -- grated
2 cups spinach -- chopped
1/4 cup parsley -- chopped
1 tablespoon celery -- minced
3 tablespoons white wine -- or Pernod
salt and pepper
3 pounds kosher salt -- or rock salt
2 dozen fresh oysters -- shucked on the half shell
3 strips bacon -- cooked and crumbled
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon shallots -- chopped
2 teaspoons Tabasco sauce
4 tablespoons cold butter -- cubed
Preheat oven to 450 degrees.
For the oysters, melt 4 T butter in a small sauté pan over medium-low heat. Add garlic and sauté 2 minutes.
Pour half the garlic butter into a bowl and toss with panko, scallions, and Parmesan; set aside.
Return pan to medium heat and cook spinach, parsley, and celery in remaining garlic butter. Deglaze pan with Pernod, cooking until all liquid is evaporated, 5 minutes. Season mixture with salt and pepper; remove from heat.
Spread kosher salt or rock salt evenly onto baking sheet. Nestle oysters into salt and spoon 1/2 t spinach mixture over each oyster, then top with bread crumb mixture and crumbled bacon. Roast oysters until beginning to curl and bread crumbs are golden, 10-15 minutes.
For the beurre blanc, reduce wine, lemon juice, shallots, and Tabasco over high heat until liquid is reduced by half, 5 minutes.
Off heat, whisk in butter 1 T at a time, melting each fully and combining into the sauce before adding the next. Once all butter is incorporated, season sauce with salt and pepper. Spoon warm beurre blanc over oysters and serve immediately
Description:
"Pernod can be a bit pricey, so feel free to substitute with white wine if desired."
* Exported from MasterCook *
Pizza Nachos with pesto & pepperoni
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon peanut oil -- or vegetable oil
1 tablespoon olive oil
1 tablespoon butter -- unsalted
1 tablespoon garlic -- minced
4 teaspoons all-purpose flour
1 cup milk
1/4 cup pesto sauce
salt and pepper -- to taste
5 ounces pepperoni slices
8 ounces mushrooms -- sliced
1 pound pizza dough
1 cup bell pepper -- diced
1/2 cup onion -- slivered
1 cup provolone cheese -- shredded
1 cup fontina cheese -- shredded
2 cups pizza sauce -- warmed
Heat oil in a 7- to 8-quart pot over high until it registers 375 degrees on a candy/deep-fry thermometer.
For the creamy pesto, heat olive oil and butter in a saucepan over medium. Add garlic and cook 1-2 minutes. Stir in flour and cook 1 minute more.
Whisk in milk and simmer until sauce thickens, 3 minutes. Whisk in pesto; season with salt and pepper.
For the nachos, cook pepperoni in a skillet over medium-high heat until crisp, 5-7 minutes. Transfer pepperoni to a paper towel lined plate to drain. Cook mushrooms in drippings until they release their moisture and brown, 8-10 minutes. Preheat broiler with rack 6-8 inches from the element.
Roll pizza dough on a lightly floured surface to 1/8-inch thick. Cut dough into 2-inch squares (using a pizza cutter).
Fry dough squares in 6 batches until golden brown, about 1 1/2 minutes per batch. Transfer chips to a bowl using a slotted spoon, toss with salt to season, then transfer to a clean baking sheet while frying remaining dough.
Top chips with creamy pesto, pepperoni, mushrooms, bell pepper, onion, and cheeses.
Broil nachos until cheese melts and is bubbly, about 2 minutes; serve immediately with pizza sauce.
Description:
"If using frozen pizza dough, quickly thaw it by coating the dough with olive oil and placing it in a resealable plastic bag. Submerge bag in a bowl of hot water, until dough is pliable."
* Exported from MasterCook *
Tiramisu Trifles with Coffee-Carmel Ganache and Pine Nuts
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
2 tablespoons water
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1/2 teaspoon instant espresso powder
3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
8 ounces marscapone cheese -- or cream cheese
2 tablespoons sugar
2 tablespoons marsala wine
1 teaspoon instant espresso powder
2 cups ladyfinger cookies -- finely diced
1/4 cup pine nuts -- toasted
For the ganache, heat 1/2 cup sugar, water, corn syrup, and salt in a saucepan over medium until sugar dissolves. Wash down sides of pan, using a pastry brush dipped in water, to remove sugar. Increase heat to medium-high and boil mixture until a deep amber caramel, 10-15 minutes.
Meanwhile, place milk chocolate and semisweet chips with 1/2 t espresso powder in a bowl.
Whisk 3/4 cup cream and butter into caramel (It will bubble furiously) until butter is melted and mixture returns to a boil.
Pour caramel over chocolate in bowl; let sit for 1 minute. Add vanilla; whisk until smooth. Cool ganache to room temperature, whisking occasionally.
For the cheese layer, whisk marscapone, 2 T sugar, Marsala, and 1 t espresso powder in a bowl until smooth. Transfer mixture to a piping bag fitted with a medium tip.
To assemble, layer each trifle with 2 t ganache, about 1 T cheese layer, 1 T ladyfingers, and 1/2 t pine nuts. Repeat layering, then top with additional 2 t ganache and 1 t cheese layer. Serve trifles immediately.
Description:
"The ganache takes a while to cool so make it a day in advance or early the day you plan to serve the trifles."
Daphne
Keep your mind wide open.
Keep your mind wide open.
