RECIPE

Chocolate-Hazelnut Clouds with Cocoa Nibs

Ingredients:

¼ cup hazelnuts
1 tablespoon unsweetened cocoa powder
2 teaspoons cornstarch 
1 ½ teaspoons cocoa nibs 
2 ounces bittersweet chocolate finely chopped 
1/8 to ¼ teaspoon ground cardamom
3 large egg whites
1/8 cream of tartar
Pinch of salt
¾ cup sugar
½ teaspoon pure vanilla extract

 

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for 14 minutes until the skins blister. Transfer the nuts to a kitchen towel and rub together to remove the skins. Coarsely chop and transfer to a bowl. Add the cocoa, cornstarch, nibs, chocolate, and cardamom. Lower the oven to 300 degrees. 
2. In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. Add the sugar in a thin s ...

Danish Puff Pastry

Ingredients:


1 C flour
½ C butter (1 stick)
2 Tbsp water
Cut butter into flour. Sprinkle with water and mix to form a dough. Divide dough into 2 or 3 portions and place each on a cookie sheet, about 4”x12” (or 4”x8” for 3).
Preheat oven to 350º 
½ C butter (1 stick)
1 C water
1 tsp almond extract
1 C flour
3 eggs
Combine butter and water in saucepan and bring to a rolling boil. Add almond extract and remove from heat. Stir in flour and mix to form a dough. Add eggs one at a time mixing well with each addition. Spread over dough strips and bake at 350º about 1 hour until a toothpick comes out dry. When cool, frost with butter frosting and garnish with almonds.

Butter Frosting
2 C confectioners’ sugar
3 Tbsp butter
2-3 Tbsp milk

(an Herb Day 2010 hospitality table r ...

Forgotten Cookies

Ingredients:

2 egg whites
2/3 C sugar
Pinch of salt
1 tsp vanilla
1 C mini chocolate chips


Beat egg whites until stiff. Gradually add sugar and continue to beat. Add salt and vanilla. Stir in chips. Preheat oven to 350º. Drop by teaspoons onto greased cookie sheet. Place cookies in oven and immediately turn off. Leave in closed oven overnight. May add ½ C pecan pieces to mixture before baking.
Yields 48 cookies

(an Herb Day 2010 hospitality table recipe)

Glazed Bacon Strips

Ingredients:

1 pound bacon, (slices cut in half)
1 (16-oz) box brown sugar (enough to coat bacon well)
Roll each slice of bacon in brown sugar covering both sides. Place on broiler pan or rack. Bake at 325 degrees F for 15 to 30 minutes. Keep checking until bacon is browned and fat cooked from it. Place cooked bacon on foil to cool. It will crisp as it cools. Serve at room temperature. This can be made early in the day or the day before and stored covered in refrigerator until ready to use. 
Serve on a silver tray. 
Yield: 30 or more pieces

Rolled Asparagus Sandwich

Preheat oven to 350°

Cut crusts from bread, spread with mayonnaise that has been seasoned with a little onion juice, paprika and French dressing. Roll an asparagus (from canned) crosswise and secure with a toothpick. Brush with melted butter and toast until hot. 
Better served hot. May add chopped chives if available.


(an Herb Day 2010 hospitality table recipe)

Artichoke Quiche

Ingredients:


2 6-ounce jars marinated artichoke hearts
1 clove garlic, minced
1 small onion, chopped
4 eggs
¼ Cup dry bread crumbs
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. Tabasco sauce
1 Tbsp. parsley
½ Cup grated sharp Cheddar cheese
Directions
Preheat oven to 325°
Drain artichoke hearts, saving marinade from one jar
Chop hearts and set aside
Sauté onion and garlic in reserved marinade until translucent
Drain and set aside
Beat eggs until frothy
Add all ingredients; stir well
Pour into greased 9-inch pie plate or quiche dish
Bake at 325° for 30 minutes until firm and golden brown

*May be prepared ahead and reheated at 300° for about 15 minutes
*To serve as an hors d’oeuvre, bake in an 11 x 7-inch casserole dish and cut i ...

Honey Apple Brie Bites

Ingredients:

1 lemon
1 c toasted walnuts
2 medium red baking apples such as Jonathans (2 cups finely diced)
¼ c honey
1 4” round of Brie or Camembert cheese with rind
2 pkgs prepared mini phyllo shells


Directions:
1. Heat oven to 400°. Zest lemon to measure 1 tsp. Coarsely chop walnuts. Finely dice apples. Combine all with honey and mix gently.
2. Cut Brie or Camembert into 30 ½-inch cubes. Arrange phyllo shells on large baking sheet. Place one cheese cube in each shell, top with apple mixture.
Bake 6-8 minutes until cheese is melted.
Try improvising on ingredients. I used pecans instead of walnuts. Also, I think a piece of bacon in each shell with other ingredients would be delicious. Another variation would be some fig preserves topping the cheese instead of the apples mixture. Enjoy!

Potato Salad

5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper
Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!

Cornbread

1 cup cornmeal 

½ cup oil

2 eggs

1 ½ teaspoon baking powder

1 cup sour cream

1 small can creamed corn

Bake in greased pan at 350º F for 45 minutes

Smoked Salmon Pate

Makes one rolled loaf

3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
1T. Worcestershire
2 pounds smoked salmon, diced

Garnish: fresh dill and lemon slices

Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread

Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.

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