RECIPE

Miniature Orange Muffins

Ingredients:

2 cups sugar
1/2 cup orange juice
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated orange rind
1/2 cup raisins (optional)
1/2 cup chopped nuts(optional)

1. Preheat oven to 375. Grease three 12-cup miniature muffin pans.
2. In small bowl, combine 1 cup sugar and orange juice. Set aside for dipping after muffins are baked.
3. In medium bowl, cream butter and 1 cup sugar; add sour cream alternatively with flour, baking soda, and salt. Fold in orange rind. Add raisins and nuts, if desired. (batter will be stiff). Fill prepared muffin cups.
4. Bake 10-12 minutes. While still warm, dip muffin tops in sugar and orange juice mixture. Place on wire rack to cool.
Note: May brush with a pastry bru ...

Cranberry-Gorgonzola Appetizer Tart

Ingredients:

1 refrigerated pie crust (from 15-ounce package), at room temperature
1 (8 ounce) package cream cheese, softened
¾ c crumbled Gorgonzola cheese, at room temperature
2 Tbsp milk
1 large egg, lightly beaten
1 c fresh or frozen cranberries, chopped, or 2/3 cup sweetened dried cranberries 
3 Tbsp chopped green onions
2 Tbsp chopped pecans

1. Preheat oven to 450 degrees. Prepare piecrust as directed on package for 1-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess piecrust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375 degrees.
2. Combine cream cheese and Gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and gr ...

Tomato Polenta Tartlets & Basil Mayonnaise

Ingredients:

36 small cherry or grape tomatoes, quartered lengthwise
1 garlic clove, minced
1 Tbsp olive oil
5 c water
2 tsp coarse kosher salt
1 c (6 oz) polenta
2/3 c grated Parmesan cheese
1/3 c pesto
2 Tbsp unsalted butter
Black pepper

For tartlets: Rinse 3 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters, cut side up, in bottom of each prepared muffin cup. 
Bring water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until ...

Dark Chocolate Tart With Gingersnap Crust

Ingredients:

CRUST
8 oz gingersnap cookies (about 32)
1/4 cup butter melted

FILLING
12 oz bittersweet chocolate
1 C whipping cream
2 lg. egg yolks
1 large egg
1/4 C sugar
1 T flour
1/8 t. ground black pepper
Pinch of salt
2 T chopped crystallized ginger

CRUST Preheat oven to 325.
Grind gingersnap cookies in processor.
Add melted butter.
Press into a 9 inch tart pan with removable bottom.
Place pan on rimmed baking sheet.

FILLING Combine chocolate and cream in heavy saucepan. Whisk over low heat until chocolate is melted and smooth.
Remove saucepan from heat.
Whisk egg yolks, egg, sugar, flour, pepper, and salt in medium bowl to blend.
Very gradually whisk chocolate mixture into egg mixture until smooth and blended.
Pour filling into crust.
...

Easy-Tart Shells

Ingredients:

1 pkg. Pillsbury Refrigerated 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 crumbled foil. (Save for future use.) Bake according to pie crust directions. Remove from pans, cool and fill. Shells may be frozen, well wrapped.

Olive Pinwheels

Ingredients:

24 large pimento stuffed green olives
1 8oz. package cream cheese
3/4 cup finely minced toasted pecans

Drain olives & pat dry. 
Form softened cream cheese around olives & roll in minced pecans. 
Chill overnight.
To serve, slice in half & arrange on a platter with greens. (serves 24)

(Herb Day 2010 hospitality table recipe)

Lime-Cinnamon Basil Cookies

Ingredients:

Preheat oven to 375º

2 C flour
½ tsp baking powder
½ tsp salt
⅔ C soft butter
1 C sugar
1 egg
1 tsp vanilla
1 Tbsp finely chopped lime peel
3 Tbsp chopped fresh cinnamon basil OR 1½ Tbsp dried cinnamon basil
1 C chopped pistachio nuts

Sift dry ingredients and set aside. Beat butter and add sugar, egg, vanilla, basil and peel gradually until fluffy. Beat and add dry ingredients 4 items at a time. 
Fold in nuts. Turn dough on floured surface and divide into 4 portions. Make each roll 5” long and roll in plastic wrap. Chill overnight. Slice dough ⅛” thick and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes, until lightly brown. Cool on wire racks. Store in airtight container.

(Herb Day 2010 hospitality table recipe)

Sugar and Spice Nuts

Ingredients:

Preheat oven to 300º

¼ C packed brown sugar
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 egg white
½ C dried cranberries
1 C salted cashews
1 C pecan halves
1 C dry-roasted peanuts

Combine dry ingredients and set aside. In a large bowl, whisk egg white; add nuts and combine. Add sugar mixture and stir well. Bake on greased cookie sheet until golden.
Makes 3½ cups

(Herb Day 2010 hospitality table recipe)

Flourless Chocolate Cake

Ingredients:

Preheat oven to 350 º

Combine in a heavy saucepan:
½ C strong coffee
8 oz. sweet chocolate
1 C sugar
1 C unsalted butter

Take off the heat after melting and stir in 4 eggs
Combine well but do not cook further.

Line a 1 quart baking dish, charlotte mold or 8”x2” round cake pan with buttered foil and pour in the chocolate mixture.

Bake for ½ hour or until the cake cracks around the edges and is crisp on top. Cool and then cover overnight or up to one week.

At serving time, invert the cake onto a flat serving dish and remove the foil. Brush the cake with heated currant jelly and place in refrigerator for 15 minutes to allow the jelly to set. Serve with whipped cream.

(Herb Day 2010 hospitality table recipe)

Chocolate Squares & Mint Crème Anglaise

Ingredients:

8 oz good-quality semisweet chocolate
1 c (2 sticks) unsalted butter
5 eggs, separated
½ cup sugar
pinch of salt
Fresh mint leaves, for garnish


1. Break the chocolate into small pieces, and melt them in the top of a double boiler over simmering water, stirring frequently. Remove the pan from the heat and set it aside.
2. Melt the butter in a small heavy saucepan over low heat, and set it aside.
3. Combine the egg yolks and sugar in a large bowl, and whisk until the mixture is light and falls from the whisk in a ribbon when it is lifted. Set it aside.
4. Beat the egg whites with the salt until they form soft peaks.
5. Stir the melted butter into the chocolate. Then stir in the egg yolk mixture. Add one quarter of the egg whites, and then carefully fold in the remaining whites.
6. Rinse two sma ...

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