RECIPE

CHOCOLATE MOCHA MOUSSE

Makes 8 or 16 small tarts

1 cup hot milk, not boiling
¼ cup light rum or Grand Marnier/other orange liqueur
3 eggs
12 oz. semi-sweet chocolate bits
3 T. instant espresso

Whir all ingredients in blender or processor until chocolate is melted. Chill 1 hour or longer. Spoon into baked, cooled tart shells or serve as pot-de-cremes.
Can be adapted for a verrine by layering with candied orange peel and strawberries and topped with whipped cream and crushed chocolate cookie wafers.

EASY-TART SHELLS
I pkg. Pillsbury Refigerated Ready Made pie crusts
24 small muffin tins

With biscuit cutter, cut out 3 inch circles of pastry dough. Line each muffin form with circle. Pat into shape, trimming edge if needed. Stuff centers with cr ...

French 75 Cocktail

makes 2

Ingredients:
1 oz. simple syrup
2 oz. fresh lemon juice
4 oz. gin
8 oz. Prosecco or sparkling wine
Ice for shaking

Directions: 
Mix gin, lemon juice and simple syrup in a cocktail shaker and then add ice.
Shake until cold, then strain into champagne flutes.
Top with Prosecco.

NOTE: For a group, you can mix the simple syrup, lemon juice and gin together in a pitcher and keep on ice. Pour mix into individual glasses and top with Prosecco to serve.

Strawberry Tiramisu Verrines

Makes 2

Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag

½ cup crumbled Amaretti cookies (available at Publix and other grocery stores)
4-6 sliced strawberries
2 chopped strawberries
3 Tbsp strawberry or seedless raspberry jam, combined with 2 drops almond extract, 1 tsp Grand Marnier or Triple Sec and 2 Tbsp orange juice.
½ cup mascarpone, combined with ¼ cup whipped cream or Greek yogurt (full fat), 1 tsp sugar, 1 tsp Grand Marnier or Triple Sec and 1/8 tsp vanilla.

To assemble, layer crumbled amaretti, strawberry syrup, mascarpone mixture, then strawberries and repeat each layer. Top with a few cookie crumbs for extra crunch. Refrigerate for at least two hours or overnight.

 

Avocado Butter with Tomato Salsa Verrine

adapted from Ottolenghi’s Avocado Butter on Toast with Tomato Salsa
Makes 2

Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag

Ingredients:
1 very ripe avocado
1-1/2 Tbsp soft butter (or omit the butter and add a little Fruit Fresh to keep the avocado from turning)
2 tsp freshly squeezed lime juice
2 tsp lime zest
Salt and black pepper
¾ tsp finely chopped fresh tarragon
¾ tsp finely chopped fresh dill
1/2  cup cherry tomatoes, quartered
1 tsp capers, rinsed and finely chopped (mash with the flat side of a chef’s knife for easy chopping)
1 Tbsp olive oil
2 slices sourdough bread, toasted and rubbed with a sliced clove of garlic
1/8 tsp cumin se ...

EGGPLANT, LAMB and YOGURT CASSEROLE

*****March 2021 "HSN Dinner at Home" winner*****

source: https://cooking.nytimes.com/recipes/1020154-eggplant-lamb-and-yogurt-casserol 

FOR THE EGGPLANT AND LAMB MIXTURE:
•           2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes
•           1 pound/450 grams ground lamb (lamb mince)
•           1 medium onion, halved and thinly sliced
•           ½ cup/15 grams fresh oregano leaves, roughly chopped (or dried)
•           ⅓ cup/80 milliliters olive oi ...

LEMON POSSET

*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer

Note:  Prepare at least 5 hrs ahead to allow time to set.

2 cups Heavy Cream
3/4 cup Sugar
Juice of 2 Lemons
Raspberries and Powdered Sugar to garnish

Bring Cream and Sugar to boil, stirring constantly.  Reduce to simmer, stirring vigorously 2 to 3 mins., or until thickened (doesn’t get very thick).  Remove from heat and whisk in Lemon Juice.  Pour into 6 cups or ramekins, and cool.  Cover with plastic wrap and refrigerate until set (4 hrs.).  Garnish and serve.  Yield:  Serves 6   

Variants:  May use Lime Juice instead.  Garnish with Blueberries and Shortbread Cookies.  Add sugared Mint leaves (Jana!). Top with strawberry jam (Eileen).

 

BRUNSWICK STEW

*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer-family recipe (Aunt Barbara)

Note:  Gets even better the second day when the flavors meld, so can make ahead.

Brunswick Stew - Sharon Perry

3 lb Hen, cooked, deboned and retain Broth (5 to 7 cups water)
5 slices Bacon, chopped raw with scissors
(2)  1 lb cans Tomatoes
2 cups (1 pkg) frozen Corn
1 pkg frozen Baby Lima Beans
1 cup cubed Potatoes
1 cup chopped Onions
1.5 tsp Salt (to taste)
1 tsp Celery Salt
1/2 tsp Black Pepper
Dash of Cayenne Pepper

Bring to a boil.  Simmer 2 to 3 hours.  

LENTIL SAUSAGE SOUP

*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer-family recipe
 

1 lb dry Lentils, rinsed
1/4 lb Bacon, cut raw into small bits
3 Carrots, diced
2 stalks Celery, sliced
1 small Onion, chopped
3 Bratwurst, chopped raw
1.5 tsp Salt
1/4 tsp Pepper

Place all ingredients in pressure cooker with enough water to cover.  Stir to mix.  Cover and cook 10 to 15 minutes.  Can add more water once complete to desired consistency. 

Original recipe instructions & additional ingredients for the Lentil Soup, for those without a pressure cooker:
Use 2C "quick cooking Lentils” rinsed.  Then put them in a pot with the bacon and vegetables and 2 qts boiling water.  Simmer covered 30 mins.  Saute onion in butter.  Ladle 1/2C lentil soup into ...

SAVORY SUGAR PUMPKIN ROASTED WITH LIME

Sugar pumpkin roasted with lime 

*****February 2021 "HSN Dinner at Home" winner*****
 source: Todd Breyer

Preheat oven to 325 degrees.  Slice *Pumpkin in half top to bottom and scoop out the seeds and any stringy/slimy material.  (Seeds may be set aside, washed, liberally salted, and slow-roasted separately at 275 to 300 for 45 mins to an hour for a special tasty treat.  Stir a couple times.)   Slice cleaned Pumpkin into long 1” to 1.5” thick wedges and then cut each of those in half at the equator.   Place in large bowl and coat with Olive Oil, a little Butter, Salt and Pepper to taste.  Then sprinkle with L ...

SPICY ENGLISH PARSNIP SOUP

*****February 2021 "HSN Dinner at Home" winner*****

4 Parsnips, peeled and sliced
2 medium Potatoes, peeled and cubed
1 large Onion, chopped
1 Garlic clove, minced
4 TBSP Butter (or margarine or oil)
1 tsp Curry Powder
1/2 tsp Ginger Powder
6 cups stock, of choice
1/2 cup half-and-half, or heavy cream
Salt and Pepper to Taste
Parsley, finely chopped as garnish

Melt Butter in a good-sized soup pot and add vegetables.  Sauté lightly 2 to 3 minutes.  Sprinkle in curry and ginger and stir in thoroughly.  Add stock and bring soup to boil.  Lower to simmer, uncovered for 30 mins.  Blend soup in a blender or food processor until thick and creamy, and then return to the pot.  Reheat soup, add half-and-half and seasonings, and stir well.   Add more curry to taste.  Do not let soup come t ...

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