Ginny McCormack's Tastes of Autumn Cooking Class

Discover your "inner chef" while learning to create delectable dishes for family and friends - all while nurturing your passion for great food!

Creamy Autumn Pumpkin Soup

Pork Roast Stuffed with Cornbread, Golden Raisins, Spinach and Feta Cheese

Fresh Fall Apple Cake with Hot Buttered Rum Sauce

Friday, October 9, 2009

10:30 - 12:00

Johnson Ferry Baptist Church

955 Johnson Ferry Road

Marietta, GA 30068

Registration is free and available online at www.johnsonferry.org/women.aspx or by calling

770-794-2981. Preschool childcare is available by one-week advance registration.

Creamy Autumn Pumpkin Soup

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes. Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.

Serves 8-10

Fresh Fall Apple Cake with Hot Buttered Rum Sauce

½ cup (1 stick) butter, softened
2 cups sugar
2 eggs
2 cups flour, sifted
1 t. baking powder
¾ t. baking soda
½ t. salt
½ t. nutmeg
½ t. cinnamon
½ cup chopped walnuts
4 medium to large apples, peeled, cored and chopped.

Preheat oven to 350 degrees.
In a large bowl, combine butter and sugar until light and fluffy. Add eggs, one at a time. In another bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Gradually add to egg mixture, combining thoroughly. Stir in apples and nuts. Pour into buttered tube pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or room temperature. Spoon Hot Buttered Rum Sauce over individual slices when serving.

Serves 12.

Hot Buttered Rum Sauce
Combine in saucepan over medium heat until smooth and hot:
1 cup sugar
½ cup (1 stick) butter
½ cup light cream or half-n-half
1 t. rum extract

Pork Roast Stuffed with Cornbread, Golden Raisins, Spinach and Feta Cheese...Served with Orange-Ginger Sauce

3 lb. fresh pork roast
2 T. butter
1/2 medium onion, chopped finely
3/4 c. chicken broth or stock
1/2 t. dried sage
2 c. cornbread dressing crumbs
1/2 c. golden raisins
3 c. fresh spinach, packed
1 (4 oz) carton crumbled feta cheese
salt and pepper

Preheat oven to 350 degrees. Place spinach on cutting board and chop finely. Set aside.
In large skillet, melt butter over medium-high heat. Add onions and saute until soft, about 5 minutes. Remove from heat. Add chicken broth, sage, and 1 tsp salt. Stir to combine. Add cornbread crumbs and toss to coat. Add raisins, spinach and feta cheese. Toss gently to combine. Set aside.

Double-butterfly the pork roast. Here is how you do it:
1. Lay the pork roast on a cutting board. Using a sharp knife, cut lengthwise, separating the top 2/3 from the rest of the roast (it is helpful to start in a corner) - but stop at the opposite side before cutting all the way through. Open this top 2/3 of the roast onto the cutting board like you are opening a book.
2. Starting at the center line of the roast, repeat this same procedure by cutting the two-thirds (left) side of the roast in half - but once again, stop at the opposite edge before cutting all the way through.
3. Once laid out, it will resemble a tri-fold book, laid flat. Pound the roast, if necessary, to a thickness of about 1/2".

Generously salt and pepper both sides of the flattened roast. Spread the stuffing mixture evenly on top, stopping 1/2" from all four sides. Starting from one side, tightly and securely roll up the roast and tie with kitchen twine every 2 inches. Place in a roasting pan on the middle oven rack and cook for 50-60 minutes, until the internal temperature reaches 130-135 degrees. Let rest 10-15 minutes. Slice into 1-inch slices and arrange on a platter. Serve with Orange-Ginger sauce. Serves 8.

Orange-Ginger Sauce
1/3 cup packed brown sugar
2 T. cornstarch
2 c. orange juice
1/2 t. ground ginger

Combine brown sugar and cornstarch in a saucepan. Add orange juice and ground ginger. While stirring, bring to a boil over medium-high heat. Reduce temperature and simmer, continuing to stir until slightly thickened, about 5-7 minutes.

Chocolate Hot Lava Cake

1 cup flour
2/3 cup sugar
4 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup packed light brown sugar
1 large egg
1/2 cup milk
1/4 cup (4 tablespoons) butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
1 1/2 cups boiling water

Preheat oven to 350 degrees. Coat a 9-inch square cake pan with cooking spray.
In a large bowl, whisk together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. In a medium bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Combine the mixture thoroughly with your fingers, breaking up any sugar lumps. Set aside. To the flour mixture, add the egg, milk, melted butter, and vanilla extract. Combine thoroughly. Pour the batter evenly into the buttered pan. Sprinkle the chocolate chips over the batter. Spread the brown sugar mixture evenly over the top. Slowly pour the boiling water over the batter. Bake for 25 minutes.

Allow the cake to cool at 10-15 minutes before serving. The soft, moist cake will be on top, and underneath will be a luscious layer of chocolate "lava". Serve with whipped cream or vanilla ice cream. Serves 8.

Yummy Chocolate Truffles

1 recipe chocolate ganache (see below)

12 oz. semisweet chocolate, melted

1 cup cocoa powder

Coating Options: sweetened, shredded coconut, cocoa powder, chopped nuts (pecans, pistachios, etc)

Chill ganche until firm. Scoop out 1 heaping teaspoon portions of ganache and drop into cocoa powder, coating all sides. Lift out chocolate and, using bare hands, roll into small ball. Repeat with the rest of the ganache and place chocolate balls on flat surface. Using toothpicks or a fork, drop truffle into melted chocolate, coating all sides. Lift out and gently roll truffle through desired coating (cocoa powder, coconut, chopped nuts). Place on flat surface to dry. Store in the refreigerator.

Note: Flavored extracts (mint, rum, cherry) can be added when ganache is prepared to create lucious flavored truffles!

Luscious Hot Chocolate

This couldn't be simpler - once you have your chocolate ganache on hand! Mix 1/4 cup ganache (see recipe below) into 6 ounces hot milk. If making a larger batch, heat 8 cups milk in saucepan and add 1 full recipe chocolate ganache. Stir until fully combined and piping hot. (8 servings)

Top with marshmallows or whipped cream.

Heavenly Chocolate Ganache

While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!

12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter1 t. vanilla

Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long! Enjoy!

Serve over fruit, cake or any dessert. Eventually the ganache will thicken as it cools. It can be used as a basis for truffles, tortes, frosting, or hot chocolate.

Peach French Toast Bake with Peach Syrup and Fresh Cream

1 large loaf challah bread, cut into cubes
2 cups heavy cream
2 cups milk
5 eggs
1 ½ cups sugar
1 t. cinnamon
1 (29 oz) can peaches in heavy syrup, pureed until smooth in blender or food processor.

Preheat oven to 350 degrees.
In large bowl, whisk together cream, milk, eggs, sugar, cinnamon and pureed peaches. Add bread cubes and toss gently to combine. Let sit for 15 minutes.

Lightly coat a 10 x 14 baking pan with butter or cooking spray. Pour bread and egg mixture into pan and press gently. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Serve warm with Peach Syrup and Fresh Cream.

Peach Syrup:
1 ½ pounds fresh peaches, peeled & pitted – or 1 (29 oz.) can sliced peaches in heavy syrup.
½ cup sugar
1 T. butter, melted
In blender or food processor, puree peaches, sugar and butter until smooth. Syrup can be served warm or room temperature.

Fresh Cream:
1 pint heavy whipping cream
½ cup sugar
Beat whipping cream and sugar with mixer until soft peaks form.

Balsamic Glazed Pot Roast with Sund Dried Tomatoes and Mushrooms

What are the three essential steps to a perfect pot roast every time? Brown..Deglaze...and Braise. The browning and deglazing intensifies the flavors while the braising ensures your roast is moist and succulent.The most difficult part of this fabulous pot roast will be waiting the 2 hours while it slow braises in your oven! Warm, tender and bursting with deeply infused flavor, it is the ultimate comfort food.

3 1/2 - 4 lb. chuck roast
4 T. oil plus 2 T. oil
1-2 large onions, coarsley chopped
1 (8 oz.) package sliced baby bella mushrooms
1 (3 oz.) package sun-dried tomatoes
1 1/2 cups beef broth or stock
1/3 cup balsamic vinegar
2/3 cup red wine
3 cloves garlic, minced
1/2 t. smoked paprika
2 t. salt1/2 t. pepper
2 T. flour

Preheat oven to 350 degrees. Trim the chuck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces. In a 5-7 qt. dutch oven, heat oil over medium-high heat. Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches). Remove the meat to a plate.

Add remaining 2 T. oil, onions, mushrooms and sun-dried tomatoes to the dutch oven. Saute until the onions are tender. Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor). Add the balsamic vinegar, red wine, garlic, smoked paprika and salt and pepper. Stir until ingredients are combined, then return the chuck roast pieces and juices to the dutch oven.

Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven. Put lid on top. Place in the lower half of the oven and allow to braise for 2 hours.

Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.

Beautiful Summer Bounty

So you've been to the Farmers' Market - or the local supermarket - and loaded up with the most beautiful fruits and vegetables that summer has to offer! Now what? With a few simple steps, you can ensure your "summer bounty" will be fresh and delicious several days from now and avoid the sad tragedy of having to throw out a bag of "fruit gone bad".

It all begins with getting to know your produce - and your refrigerator. All produce is not created equal and your refrigerator is not the same temperature throughout. Your refrigerator has "microclimates", or zones that vary in humidity and temperature:

Coldest Area (34 degrees or below): The back of fridge - particularly the top and middle shelves.

Mildest Area (38 degrees or higher): The front of the fridge - all shelves.

Humid Area: The crisper drawers. It's also important to know that some produce doesn't belong in the fridge at all.


Here's a breakdown of the best storage spots for your fruits and vegetables:

The Front of the Fridge (higher temperature is best for items prone to chill-injury): oranges, lemons, limes, grapefruit, all berries, corn, melons and peas.

Anywhere in the Fridge (including the coldest area for those items not prone to chill-injury): grapes, cherries, apples

The Crisper Drawer (the higher humidity keeps items with high water content from drying out and shriveling): asparagus, broccoli. carrots, cucumbers, fresh herbs, green beans, all leafy greens, mushrooms, peppers, summer squash and zucchini.

On the Kitchen Counter (no refrigeration needed unless the items have passed their peak of freshness): avocados, bananas, kiwis, mangos, nectarines, peaches, pears, pineapple, plums and tomatoes.

In the Pantry (away from light at room temperature): garlic, onions, potatoes and sweet potatoes.

On the Every Day Show: May 21

Dinner for Two!

Shrimp and Crab Newburgh

Warm Forelle Pear Salad

Decadent Dark Chocolate Fondue

On Every Day with Marcus and Lisa - May 8

A Slumber Party with a Whole Lotta' Chocolate!

"Girls' Night" Chocolate Fondue - Two Ways!

"Party on a Tray": Build-Your-Own-Crostini

Super Easy Fruited Chicken Salad Cups

Specialty Sparkling Sodas

Super-Easy Fruited Chicken Salad in a Cup

These simple, individual cups of fruited chicken salad will delight your Girls' Night guests! To keep your prep time to a minimum (and save your energy for your evening), take a short cut by starting with your favorite, store-bought chicken salad. Customize this dish by mixing in a variety of delicious additions. Place a generous scoop of chicken salad into individual short glasses or bowls. Arrange a couple of crispy bread sticks in each dish.

Try any of these yummy additions to your chicken salad:
* Chopped fruit: apples, dried cranberries, strawberries, blueberries, orange segments
* Diced veggies: celery, carrots, onion, avocado
* Toasted nuts

Build-Your-Own Crostini Bar

I call this a "Party on a Tray!" One of the nicest things about it is that it's comprised entirely of "pick up" items from the grocery store. Do I call this "cooking?" Well, no...but that doesn't mean you can't take credit for assembling this Girls' Night All-Star! Be creative with your ingredients. The tray can be prepared in the kitchen and then transported anywhere. I place a tiny vase of fresh flowers and some votive candles directly on the tray. I then arrange the crostini ingredients and let my guests assemble their own delectable creations. You will need the following:

* Purchased or homemade crostini ("crostini" literally means "little toasts" and can be easily made in the oven. Slice a fresh loaf of French or Italian bread into 1/2" slices, brush with olive oil, sprinkle with salt and bake in the oven at 375 degrees until slightly golden, turning once.

* 2 or 3 Cheese selections: Stilton, Brie, Goat Cheese, and cream cheese are great choices.

* Fruit Jam/Preserves or Dried Fruit: pepper jelly, fig preserves, raspberry jam or the flavor of your choice. Dried mango, figs, and cherries are nice.

* Salted Nuts

"Girls Night" Chocolate Fondue - Two Ways

While standard semisweet chocolate chips are acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your fondue a heavenly complex flavor. Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!

12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter
1 t. vanilla

Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long. Transfer to fondue pot or small crock pot.

White Chocolate-Caramel Fondue (variation) - Substitute white chocolate for dark chocolate (white candy bark or candy coating is NOT the same thing as white chocolate).
Heat a small jar of caramel sauce and drizzle a generous amount over the white chocolate fondue.

On Every Day with Marcus and Lisa - April 10

Easter Brunch

Sunrise Egg Baskets

Fresh Carrot & Nut Coffee Bread with Pineapple Cream Cheese

Orange - Cherry Juice Spritzers

On the EveryDay Show: May 4

A Taste of the Emerald Isle!

Dublin Roasted Potato Soup

Fresh Pub Salad with Irish Sour Cream Dressing

Crusty Irish White Bread

Fresh Carrot & Nut Coffee Bread

1 1/2 cups flour
1/2 cup quick cook oats
1/2 cup brown sugar
3 t. baking powder
1 1/4 t. salt
1 cup finely chopped carrots
1/2 cup golden raisins
1/2 chopped walnuts or pecans
2 eggs, beaten

1/2 cup butter, melted
3/4 cup milk

Preheat oven to 375 degrees.

Combine flour, oats, brown sugar, baking powder and salt in mixing bowl. In a separate bowl, beat eggs and combine with melted butter and milk. Add to flour mixture along with carrots, nuts, and raisins. Stir just until combined - do not over-stir. Pour batter into greased tube pan.
Bake 20-22 minutes or until toothpick comes out clean when inserted into the center. Cool 15 minutes and then invert onto serving plate or cake pedestal. Serve with Pineapple Cream Cheese (recipe below). Serves 12.

Pineapple Cream Cheese:

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) can crushed pineapple, drained thoroughly
4 T. sugar

Combine ingredients and chill until slightly firm.

Orange-Cherry Juice Spritzers

1 qt. orange juice
1 qt. ginger ale
1/2 cup maraschino cherry juice

Chill all ingredients until ice cold. Combine in a 2-qt pitcher. Serve over ice and garnish with maraschino cherries.

Sunrise Egg Baskets

1 pkg. refrigerated pie crust (contains 2 crusts)
1/2 small onion, chopped
1/2 small red bell pepper, chopped
1 T. oil
1/2 pkg. (8 oz.) bulk sausage
8 eggs (small or medium)



Preheat oven to 350 degrees.

Unroll both pie crusts and cut each crosswise into quarters. (8 pieces total). Cut 8 squares of aluminum foil slightly larger than the pie crust pieces. Lay each piece of pie crust on top of a foil square and gently press into muffin tin. Arrange or flute the edges of each pie crust.

Heat oil in skillet over medium heat and saute onions and pepper until soft. Add the sausage and brown until no longer pink. Drain any excess fat. Spoon 2 T. of the sausage mixture into each pie basket. Press down firmly with the back of the spoon.

Bake for 15 minutes. Remove from oven and crack an egg into the top of each basket. Carefully return to the oven and bake an additional 15 minutes. Remove from oven and serve immediately. Eggs will be soft baked with slightly runny yolks. Salt to taste.

Crusty Irish White Bread

5 cups all purpose flour
3 t. baking soda
2 1/2 t. salt
3 cups buttermilk

Preheat oven to 425 degrees.

Place dry ingredients in mixing bowl and stir vigorously with a whisk to fully incorporate. Create a "well" in the center and pour in half of the buttermilk. Using a mixing spoon, pull the flour from the sides into the buttermilk and mix. Add remaining buttermilk. At this point, it is helpful to use your hands to incorporate the dough. Combine thoroughly. Turn the dough out onto a generously floured surface. Knead for about 2 minutes, adding additional flour as needed to prevent sticking. Shape dough into a loaf and place in a well greased, medium size loaf pan.
Bake for 30 minutes, then reduce heat to 350 degrees and bake additional 35-40 minutes or until a knife inserted in the center comes out clean.

Wonderful served with Irish butter!

Fresh Irish Pub Salad

Layer in a serving bowl any of the following fresh ingredients:

Fresh greens (Bibb lettuce, spinach and watercress work well)
Thinly sliced cucumbers
Sliced red onion
Chopped tomato
Sliced celery
Sliced hard boiled eggs
Shaved Irish Cheddar Cheese or crumbled Irish blue cheese

Drizzle with Irish Sour Cream Dressing.

Irish Sour Cream Dressing

1 (8oz.) container sour cream
1 T. apple cider vinegar
1/3 cup half-n-half
1/2 t. salt
2 t. sugar
1 t. dry mustard
2 hard boiled eggs, chopped

Place all ingredients in blender and process until smooth. If you prefer a chunkier dressing, then coarsely chop the eggs and combine the ingredients in a bowl by hand.

Dublin-Style Roasted Potato Soup

3 large baking potatoes, peeled and cut into small chunks
1 large onion, chopped
4 T. oil
3 1/2 cups chicken broth
1 cup heavy whipping cream
2 T. butter
1 1/2 t. salt

Preheat oven to 450 degrees.
Place potatoes and onions in single layer on large baking sheet. Drizzle with oil and toss to coat thoroughly. Bake for 25-30 minutes, tossing occasionally, until onions are soft and potatoes are golden brown.

In large saucepan, heat 2 cups chicken broth, whipping cream, butter and salt until piping hot. Add roasted potatoes to saucepan and boil gently 15 minutes. Remove from heat. Using a hand-held emulsion blender, carefully puree the mixture until smooth and creamy. (Note: If you do not have an emulsion blender, you can transfer the mixture to a blender - in 2 or 3 batches - and blend until smooth; then return to the saucepan). Add remaining 1 1/2 cups of chicken broth and heat soup until piping hot. Serve as is, or top with a sprinkling of cheddar or Irish cheese and sliced green onions. If mixture is too thick, it may be thinned with additional chicken broth.

Serves 6

Shrimp and Crab Newburgh in Phyllo Purse

1 cup small or salad shrimp, fresh or frozen, peeled and deveined
4 oz. crab claw meat (1/2 of an 8 oz. container)
2 T. butter
1/8 cup sherry
1/2 cup heavy cream
4 egg yolks
1/4t. cayenne pepper
1/2 t. paprika
1/4 t. salt

1 pkg. frozen phyllo dough sheets (8 sheets will be used)
4 T. melted butter

Preheat oven to 350 degrees.

Follow package instructions for defrosting phyllo dough sheets. Keep sheets covered with damp paper towels to ensure phyllo dough does not dry out.

Melt 4 T. butter in skillet or small dutch oven. Add shrimp, crab and sherry. Heat through.

In small saucepan, whisk egg yolks into cream. Heat mixture over medium heat until thickened, 4-5 minutes. Add salt and spices. Add half of the cream mixture to the shrimp and crab. Reserve the remaining cream sauce for serving.

Take 4 sheets of phyllo dough and trim to form a 9" x 9" square.
Repeat with a second set of 4 sheets. Brush melted butter between each phyllo sheet. Divide shrimp mixture into 2 portions and place in the center of the phyllo sheets. Gently pull up the sides of the phyllo square, joining the edges at the top. Squeeze firmly to seal the top. Brush with a little of the remaining melted butter.

Bake for approx. 25 minutes or until golden brown. Spoon warm cream sauce over phyllo purses just before serving.

Warm Forelle Pear Salad

A Serving for Two:

2 Forelle pears, cut in half and cored
1/4 cup sugar
3 T. oil
2 T. white wine vinegar
2 T. sugar
2 cups fresh greens (spring mix or bibb lettuce works well)

Place cut pears in a saucepan with boiling water and cook 13-14 minutes until tender. Remove from water.

Heat small skillet over medium heat. Place 1/4 cup sugar on plate
and press each pear half into sugar on both sides, coating generously. Place pears on dry skillet and cook until golden brown, about 3-4 minutes. Flip pears and cook an additional 3-4 minutes.
Important Note: Keep the heat at medium to medium-low so the sugar darkens, but does not burn.

Remove pears from skillet and place 2 halves on 1 cup of greens. Repeat with remaining 2 pear halves.

To the skillet with the pear drippings and sugar, add 1/4 cup water and cook for 1 minute until syrupy. Add oil, vinegar and remaining 2 T. sugar. Whisk vigorously over medium heat until warm and fully incorporated. Spoon immediately over pears and greens. A nice addition: top with crumbled gorgonzola and toasted nuts.

Serves 2

Dark Chocolate Fondue for Two

Treat yourself - and your honey - to this dark and decadent dessert for two. The great news..it will only take a few minutes to whip up!

1 (12 oz.) bag Ghiradelli dark chocolate morsels
1 cup heavy whipping cream

Warm the cream in a double boiler - or a glass bowl set over a saucepan of simmering water. Add the dark chocolate morsels and stir until melted, smooth and glossy, 2-4 minutes.

Transfer chocolate to a small serving bowl, fondue pot or tiny crock pot.
Serve with your choice of dippable items: strawberries, raspberries, bananas, marshmallows, chunks of pound cake, pretzels, etc. Use small salad forks or fondue forks. Enjoy!

On the Show - January 19 - Succulent Balsamic "Every Day" Pot Roast

What are the three essential steps to a perfect pot roast every time? Brown..Deglaze...and Braise. The browning and deglazing intensifies the flavors while the braising ensures your roast is moist and succulent.

The most difficult part of this fabulous pot roast will be waiting the 2 hours while it slow braises in your oven! Warm, tender and bursting with deeply infused flavor, it is the ultimate comfort food. Try serving it atop Creamy Horseradish Whipped Potatoes (recipe below).

3 1/2 - 4 lb. chuck roast
4 T. oil plus 2 T. oil
2-3 large onions, quartered and sliced thick
1 (8 oz.) package sliced baby bella mushrooms
1 (3 oz.) package sun-dried tomatoes
1 cup beef broth or stock
1/3 cup balsamic vinegar
2/3 cup red wine
3 cloves garlic, minced
1/2 t. smoked paprika
2 t. salt
1/2 t. pepper
2 T. flour

Preheat oven to 325 degrees.
Trim the chuck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces.
In a 5-7 qt. dutch oven, heat oil over medium-high heat. Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches).

Remove the meat to a plate. Add remaining 2 T. oil, onions, mushrooms and sun-dried tomatoes to the dutch oven. Saute until the onions are tender. Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor). Add the balsamic vinegar, red wine, garlic, smoked paprika and salt and pepper. Stir until ingredients are combined, then return the chuck roast pieces and juices to the dutch oven.

Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven. Put lid on top. Place in the lower half of the oven and allow to braise for 2 hours. Excellent served over white rice or Creamy Horseradish Whipped Potatoes.

Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.

Creamy Horseradish Whipped Potatoes - Short Cut Version

If you are serving more than 4 people, you'll want to double this recipe.
This short-cut version calls for refrigerated fresh mashed potatoes which will save you a good deal of time. It is an acceptable substitute to hand-mashed potatoes, especially considering you will be embelishing them with milk, butter, salt and horseradish. You can increase the amount of horseradish if you like more zip.

1 (24 oz) package refrigerated fresh mashed potatoes.
2 T. butter
1/4 cup milk or half-n-half
2 t. prepared horseradish (not horseradish sauce)
2 t. salt

In a medium saucepan or dutch oven, melt butter over medium heat. Add mashed potatoes and stir until smooth. Add milk, salt and horseradish and continue to stir over medium heat until piping hot. Serves 4.

Cool Weather Citrus Salad with Sweet Sesame Dressing

This fresh citrus salad is divine in its simplicity. The winter months produce the sweetest oranges, tangelos and tangerines. Do what I do and ask your produce grocer, "What's best this week?" He'll be happy to tell you. The week I prepared this dish for the Every Day show, Mineola tangelos were superbly sweet. So that's what I used. Florida or California navels, Valencia or even those cute little Clementines would also work well. (Hey, if you're in a real pinch, open a can of mandarin orange segments..with this recipe, you'll have a new appreciation for canned fruit.)

4 cups orange segments (peeled with toughest membranes & seeds removed)
1 (4 oz) pkg. crumbled feta cheese
1 (3 oz) pkg. sliced or slivered almonds
2 T. butter
1 t. salt
1 recipe Sweet Sesame Dressing

Melt butter in microwave. Toss with almonds and spread on baking sheet. Broil in oven until golden and toasty, tossing once or twice for even browning. (Watch carefully) Sprinkle with salt. Set aside to cool.

This salad is best assembled right before eating. Arrange orange segments on platter, shallow bowl, or individual salad plates. Drizzle with a generous amount of Sweet Sesame Dressing. Sprinkle with the desired amount of feta cheese and toasted almonds. Serve and enjoy!

Sweet Sesame Dressing
This recipe produces about 2 cups of dressing which is more than needed for 4 servings. It will keep for up to 3 weeks in the refrigerator and is excellent on green salads and all kinds of fruit.

1/3 c. cider vinegar
3/4 c. sugar
1 t. dry mustard
1 t. onion powder
1/2 t. salt
1/2 t. paprika
1 cup oil
3 T. sesame seeds (buy them on the Asian food aisle - much cheaper than the spice aisle!)

Mix vinegar and dry ingredients (except sesame seeds) in blender until smooth. Gradually add oil until fully incorporated. Transfer to bowl, serving jar, or storage container. Stir in sesame seeds by hand. Shake or stir before serving. Keeps up to 3 weeks in refrigerator.

On the Show - December 4 - Fresh Pineapple Christmas Wreath

t The first time I made a Williamsburg-inspired Christmas wreath, I followed the overly complicated directions I found in an old dusty book entitled...what else?..."How to Make an Overly Complicated Williamsburg-Inspired Christmas Wreath". It involved a piece of plywood, a can of green spray paint, lots of screws, and a few power tools. In my lifelong pursuit of the answer to the question, "Is this really necessary?", I've determined that there is nearly always an easier way to do everything. Save yourself the trouble and try my shortcut approach to an impressive "Williamsburg-Inspired Pineapple Christmas Wreath". Your neighbors never have to know how easy it was!


Here's what you'll need:
One 24" fresh Christmas wreath (frazier, juniper, or any variety you prefer)
Heavy gauge green florist wire
Green florist picks
Fresh Pineapple and other assorted fruit (lemons, limes and apples work well)
Optional: Pinecones and sprigs of fresh greenery (Nandina and Magnolia leaves work well)

1. Be prepared to man-handle your wreath. Commercial wreaths are supported from behind by a circular metal frame that is relatively pliable. Grab the sides of your wreath firmly and squeeze them together (this takes a little muscle) so that your wreath goes from a circle shape to an oval shape. You want to close the opening in the center of the wreath.

2. Lay your squashed wreath on a stable work surface. Clean your fruit and wipe with a little mineral oil. Take 3 feet of florist wire and wrap the middle of the wire 2-3 times securely around the pineapple at the base of the stem. You should have at least 15" of wire on either side of the pineapple. Lay the pineapple in the center of the wreath in the indentation formed by the closed center. Pull the wires firmly around the sides of the wreath and carefully turn the wreath and pineapple over so that you can work on the back of the wreath. Pull the wires as tight as you can (so the pineapple does not sag) and secure with a knot. Twist the ends and tuck them into the wreath so they do not scrap the surface of your door. Turn the wreath back over.

3. Once your pineapple is securely mounted, you can begin to embelish your wreath with other natural elements. Insert a florist pick midway through each piece of fruit. I usually remove the piece of wire that comes atached to each florist pick. Using your free hand, you can locate places throughout your wreath where the branches are bound together and attached to the metal frame. These places are relatively easy to find and provide secure spots in which to wedge the florist picks and support the fruit. Distribute your decorative elements evenly throughout the wreath. Additional wire can be used if extra support is needed.

4. Additional fresh elements can be added at the top or the base of the wreath. Red Nandina sprigs or magnolia leaf bundles are lightweight and can easily be inserted ino the wreath.

5. Your wreath can be hung from the door on a nail or an over-the-door wreath hanger. I hang mine by the wreath's metal frame, but you can also create a secure loop out out florist wire and attach it to the frame for hanging.

6. Your fabulous, fresh Christmas creation will last outside for 2-3 weeks. You may have to replace an occasional piece of fruit if it goes bad or, as in my case, gets attacked by birds and squirrels. Merry Christmas!

On the Show - December 4 - Festive Sugared Fruit

There are so many versatile ways to enjoy fabulous, festive sugared fruits...and not just at Christmastime. They make wonderful garnishes for all your culinary creations! You can "sugar" just about anything. Be creative. Crab apples, Meyer lemons, limes, or even mangoes are beautiful when they glisten with a sprinkling of super fine sugar.

1. Start with fresh (or slightly under ripe) fruit. Clean and dry thoroughly.

2. Make an egg wash by combining 2 egg whites and 1/4 cup water. Spoon or brush the fruit evenly with the egg wash.

3. Immediately sprinkle the fruit with super fine sugar (I like creme brulee sugar, but regular granulated sugar can also be used.) Do not completely cover the fruit. Allow some of the fruit's natural color to be exposed.

4. Allow the sugared fruit to dry thoroughly. Enjoy!

On the Show - November 27: Turkey and Gruyere Quiche

1 unbaked 9" pie crust
1/2 cup milk or half-n-half
1 cup grated Gruyere cheese
1 cup grated cheddar cheese
2 eggs
1/2 cup mayonnaise
1 T. cornstarch
2 t. salt
1 1/2 cups chopped roast turkey
1/3 cup sliced green onion

Whisk together milk, eggs, mayonnaise, cornstarch and salt until smooth. Stir in remaining ingredients and combine. Pour into prepared pie crust. Bake 45 minutes at 350 degrees or until set. Excellent served with cranberry sauce.

Turkey, Blue Cheese and Almond Salad with Cranberry Vinaigrette

To make individual salads, layer the following to your liking on dinner plates:

1. Fresh greens (bibb lettuce or spring mix are excellent choices)
2. Leftover white or dark roast turkey, cubed
3. Crumbled Blue or Gorgonzola cheese
4. Dried Cranberries (Craisins work well)
5. Chopped or sliced almonds (I love Sunkist's "Almond Accents" - Butter Toffee Glazed sliced almonds. They can be found in the produce section of your grocery store).
6. Salt & pepper

Drizzle with delicious Cranberry Vinaigrette and enjoy!
Excellent served with a slice of crusty french bread.

Cranberry Vinaigrette:
3/4 cup oil
1/2 cup white wine vinegar
1/2 cup cranberry sauce
3 T. sugar
1/4 t. salt
Whisk until cranberry sauce is fully incorporated.
Store up to a week in the refrigerator.

Quick & Easy Thanksgiving Leftover Ideas

Try these simple ideas for giving new life to your Thanksgiving leftovers:

1. Stir leftover sweet potatoes into pancake batter for delectable sweet potato pancakes.

2. Form leftover mashed potatoes (while cold) into patties, dredge in crispy
bread crumbs (panko crumbs) and pan fry in oil for delicious fried potato cakes.

3. Layer all leftovers for a super-easy Turkey Shepherd's Pie.

4. Blend leftover cranberry sauce with vanilla ice cream for a seasonal cranberry milkshake.

5. Dress up your cranberry sauce with some chopped pecans and grated orange peel. Delicious!

On October's Show: Pumpkin Bread Pudding with Rum Sauce

1 1/4 c. milk (whole or 2%)
2/3 cup sugar
3/4 t. pumpkin pie spice
3 large eggs, beaten
1 (15 oz.) can pumpkin
5 cups cubed (1/2") challah bread (challah bread w/ raisins can be used)
butter
1/3 c. chopped pecans

Preheat oven to 350 degrees.
Combine first 5 ingredients in large bowl.
Add the challah bread and toss gently. Grease
8-inch square baking pan generously with butter.
Add bread mixture, sprinkle with pecans and cover with foil. Bake for 25 minutes, then remove foil and bake an additional 10 minutes or until pudding is set. Serve bread pudding warm with Rum Sauce and a dollop of whipped cream.

Hot Buttered Rum Sauce:

Combine in saucepan over medium heat until smooth and hot:
1/2 c. (1 stick) butter
1/2 c. light cream
1 t. rum extract
1 c. sugar

On October's Show: Taste of Autumn Creamy Pumpkin Soup

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes.

Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.

On September's Show: A Mexican Fiesta Buffet

Fabulous Peach and Bean Salsa

1 lg. can kidney beans, drained
1 reg. can black beans, drained
1 can yellow corn, drained
1 can garbonzo beans, drained
1 lg. can sliced peaches, drained and diced
1/2 large onion, chopped
1/2 lg. green pepper, chopped
1/2 cup chopped fresh cilantro

Mix all ingredients and toss with marinade:
3/4 cup oil
1/4 cup white wine vinegar
1/4 cup lime juice
2 T. sugar

This is delicious right away - and even better if left to marinate.
Serve with tortilla chips.
Keeps 3-4 days in the refrigerator.


Zesty Taco Salad in Tortilla Bowl

Makes 10 Taco Salad Bowls:

1 pkg. (10-count) medium size flour tortillas
2 cups water
4 T. vegetable oil
5 empty cans, labels removed (med-size vegetable cans work well)

Preheat oven to 375 degrees. Place empty cans on baking sheet, open end down. Combine water and oil in shallow dish. Dip tortillas, one at a time, into water and remove quickly. (Submerging tortillas for more than 2 or 3 seconds will cause them to become soggy). Gently drape tortillas over cans and flute the edges, taking care not to pull or tear the tortillas. Bake for 12-13 minutes or until crisp. Cool completely before removing tortillas from the cans. When cool, gently twist the bottom of the tortillas to loosen them and then carefully remove from the cans. Repeat with the remaining tortillas. (Don't feel bad if you break one - I always break at least one! It's still delicious.)

Brown 2 lbs. ground beef. Drain. Add 1 1/2 cups water and 2 taco seasoning packets. Simmer over medium heat until water has evaporated. Add 1 can tomato paste and combine thoroughly.

What can you put into your taco salad bowl? Try layering any of the following:
- Seasoned taco beef
- Shredded Pepper Jack cheese
- Salsa
- Black beans
- Shredded lettuce
- Guacamole
- Sour cream
- Sliced green onions

Muy delicioso!

On August's Show: A Spanish Tapas Party

Imagine the fun of a small gathering of your friends for an evening of socializing while you all enjoy delectable tidbits of savory Spanish appetizers. Of course you can do it! With minimal fuss, you can throw together a delicious Tapas menu like the Europeans have been enjoying for centuries. Tapas have become all the rage in the U.S. recently. "Tapas Bars" are popping up everywhere and you can easily create the "tapas experience" for your friends in your own home.

A few things to remember:
1. Keep it simple. No elaborate set up is required. Tapas are designed to be nibbled while standing up, holding a drink. No eating utensils are needed as tapas are always considered "finger food".
2. Make a dish or two and purchase the rest of your "tapas spread" at the grocery store which will likely carry most of the items you'll need: fresh, crusty bread, sausages, cheeses, nuts and olives. (Many stores even have olive bars).
3. Be sure to have plenty of cool beverages on hand. My "San" Sangria, a delicious, fruity, nonalcoholic sangria is an excellent choice.
4. Relax, eat and have fun!

A Sample Menu for your Tapas Party:
Savory Sausage Empanadas
Skillet Garlic Shrimp
Grapes in Goat Cheese
Marcona Almonds
Marinated Olive Medley
Manchego Cheese & Chorizo Sausage Skewers
Loaf of Crusty French or Italian Bread

FAMILY SANGRIA:
In a large pitcher combine:
1 1/2 liters ginger ale
1 quart red grape juice
1 small can frozen limeade concentrate
Orange, lemon and lime slices
Serve ice cold.

Skillet Garlic Shrimp

This dish is very much about the olive oil so be sure to choose a good quality, delicious one. As the shrimp and tomatoes cook, they will release liquid which combines with the olive oil to create a delicious dipping sauce. Serving large chunks of bread along with this dish is the best way to soak up every drop!

1 cup olive oil (good quality, fruity and fragrant)
6 cloves minced garlic
2 large tomatoes, diced
1 T. red pepper flakes
2 T. fresh flat leaf parsley, coarsely chopped
2 t. salt
1 1/2 lbs. medium shrimp, uncooked, peeled, deveined, tail off
Loaf of crusty French or Italian bread

Heat oil in skillet over medium heat. Add garlic and cook until light golden and fragrant - be careful not to burn. Add tomatoes, pepper flakes, salt and shrimp. Stir and cook until shrimp is bright pink. Sprinkle with parsley.

Serve as "tapas" directly from the skillet or transfer to a shallow serving bowl.
Serve with large chunks of bread for dipping in the liquid.

Savory Sausage Empanadas

1/2 lb. bulk sausage
1/2 med. onion, finely chopped
1 t. garlic powder (or 2 cloves minced garlic)
1 t. oregano
1 t. ground cumin
1/2 c. chopped pimento-stuffed olives
1/2 c. raisins
2 eggs, separated
1 pkg. refrigerated pie crusts (2 crusts)

Preheat oven to 400 degrees.

In skillet, crumble sausage. Add onions and spices and cook until sausage is no longer pink. Drain. Add olives and raisins. Beat egg yolks and add to mixture. Set aside.

Unfold pie crusts and cut into rounds using a 3" biscuit cutter or an inverted glass that is about 3" in diameter. (I can usually get 8 or 9 rounds per pie crust).

Place about 2 teaspoons of the sausage mixture into the center of each round. Carefully fold the round in half (like a taco) and press to seal the edges. Use the end of a fork to create a decorative edge. Brush the empanadas with beaten egg whites.

Bake for 10-12 minutes or until golden brown. Serve warm.

Summer Vegetable Gratin

2 medium yellow squash, cut into ½” chunks
2 medium zucchini, cut into ½" chunks
½ large red onion, thinly sliced
1 cup cherry or grape tomatoes, cut in half
6 T. olive oil, divided in half
2 cloves garlic, minced
3/4 cup Panko bread crumbs
½ cup smoked mozzarella, shredded
½ cup Parmesan cheese, shredded
1 t. salt

Spread yellow squash, zucchini, red onion and tomatoes on a large cookie sheet or jelly roll pan. Toss with 3 T. olive oil and the garlic. Roast at 450 degrees for 30-40 minutes until vegetables are tender, slightly dark and caramelized. To ensure even roasting, toss the vegetables half way through the cooking time. Remove from oven. Transfer vegetables to a shallow baking pan

While vegetables are roasting, combine in a bowl 3 T. olive oil, bread crumbs, smoked mozzarella cheese, Parmesan cheese, salt and garlic.

Spread bread crumb and cheese mixture evenly over roasted vegetables and return to oven for 5-10 minutes, until cheese is melted and bread crumbs are toasted.

Serves 8

Chilled Mango & Shrimp Salad with Coconut and Lime Vinaigrette

30 + chilled, medium shrimp (cooked, peeled and de-veined)
2 mangos, peeled and cut into chunks
½ medium red onion, thinly sliced
½ can sweetened, shredded coconut
2 T. jarred chopped jalepenos
1 t. salt

Lime Vinaigrette
1/3 cup white wine vinegar
2/3 cup oil (a light oil like canola or safflower works best)
4 T. Sugar
Juice of 3 fresh limes

Rinse shrimp and pat dry. Place shrimp in a large bowl and sprinkle with salt.
Add mangos, red onions, shredded coconut, and jalepenos. Toss.
Combine vinaigrette ingredients thoroughly. Pour over shrimp mixture and toss to combine. This is best if allowed to marinate in the refrigerator for 30-60 minutes. Beautiful served on a large lettuce leaf with a slice of crusty french bread.

Serves 4

Delicious Variations:
Try adding roasted red papers or avocado chunks to this delightful salad.

On July's Show: Great American Red, White and Blueberry Cobbler

4 cups berries, fresh or frozen (1/2 pt. blackberries, 1/2 pt. raspberries and 1 pt. blueberries work very well)
1 c. plus 1/4 c. sugar
1 c. all purpose flour
1 T. baking powder
4 T. milk
1/2 c. chopped pecans, optional
4 T. melted butter
Whipped Cream or vanilla ice cream for topping

Preheat oven to 375 degrees. Wash berries and gently pat dry. Place berries in 2-3 qt. baking dish and sprinkle with 1/4 cup sugar. In a mixing bowl, use a whisk or your bare hands to combine 1 cup sugar, flour, baking powder, milk and pecans. Sprinkle the flour mixture over the berries and then spoon the melted butter evenly on top. Bake for 35 minutes or until topping is golden brown. Delicious served warm with whipped cream or ice cream. If you really want to be patriotic, sprinkle some red sugar on top.

Uncle Sam's Ultimate Barbeque Ribs

These ribs are SO worth the nine hour wait!!

2 full racks baby back ribs
Sauce:
2 cloves garlic, minced
1 med. onion, finely chopped
6 T. butter
2 1/2 cup ketchup or chili sauce
1 cup brown sugar, packed
3 T. spicy mustard w/ horseradish
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup apple cider vinegar
1/2 cup pineapple juice
2 T. Worcestershire sauce
1 T. chili powder
3 t. salt
1 1/2 t. cayenne pepper
1 t. black pepper

Preheat oven to 190 degrees. In a 2 qt. saucepan, melt butter and cook garlic and onion until soft. Add all remaining sauce ingredients, bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Let cool. Cut baby back rib racks in half and place in large baking pan (or disposable tin) and cover with a generous amount of sauce. Cover tightly with aluminum foil and bake for NINE hours. Discard the drippings and serve the ribs with the extra barbecue sauce.
These are AMAZING!

On June's Show: A Father's Day Meal Fit for a King!

"Pittsburgh Style" Caramelized New York Strip

New York Strip Steaks, 1" - 1 1/2" thick
"Awesome Steak Rub" (recipe below)
Granulated Sugar
Cooking Oil

Heat 2-3 T. cooking oil in skillet (cast iron works well but smokes more) over high heat until smoking. Generously coat both sides of steak with steak rub. Sprinkle 2 T. sugar on top of steak and pat down. Carefully drop steak, sugar side down, into hot skillet. Sizzling, spattering and smoking will occur (this is normal but use of the stove's ventilation fan is recommended). Cook 2-3 minutes until steak is dark and caramelized on one side. Sprinkle other side with sugar and turn steak. Cook another 2-3 minutes. Reduce heat to medium high and continue to cook another 5-6 minutes on each side (depending on the thickness) for medium-rare.


Awesome Steak Rub (Yield: 1 cup)
Keep this around. It's great on chicken, too.

In food processor combine:
1 oz. (about 1 cup) dried porcini mushrooms
1/2 cup kosher salt
2 T. garlic powder
2 T. dried rosemary
2 T. dried thyme
2 T. dried sage
1 T. black pepper
2 T. sugar



He-Man Three Cheese Smashed Potatoes

1 1/2 - 2 lbs. baby Yukon gold or red new potatoes
1/2 stick butter
1/2 t. salt
1/3 cup chicken broth
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrery Jack cheese, shredded
4 oz. cream cheese
3 - 4 scallions, sliced (optional)

Place potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork tender(do not overcook or potatoes may become gooey). Drain. Using a potato masher or the back of a wooden spoon, "smash" the potatoes into large chunks.

Place cream cheese and butter in a microwaveable bowl and soften at 50% power for 60-90 seconds. Whisk until smooth. Combine with chicken broth and salt. Add mixture to potatoes and toss. Add cheddar and Monterrey Jack cheese and toss gently. If desired, add sliced scallions.
8 servings


Big Iceberg Wedge with Chucky Blue Cheese Dressing and Crispy Bacon

1 head fresh iceberg lettuce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup milk
1/2 t. salt
2 t. fresh lemon juice
4 oz. plus 2 oz. crumbled blue cheese
4 slices bacon, cooked until crispy and cut into coarse pieces
Optional: 1 medium tomato, seeded and chopped


Place mayonnaise, sour cream, milk, 4 oz. blue cheese, lemon juice and salt into blender and process until smooth. Pour a "puddle" of dressing onto 4 individual salad plates. Top each with an iceberg wedge and drizzle additional dressing on top. Sprinkle salads with remaining 2 oz. blue cheese crumbles, bacon and chopped tomato.
4 servings


Super Easy Cool Fruit Parfait

1 lg. package instant vanilla pudding
(prepared according to package directions)
1 (12 oz.) container Cool Whip
Assorted fruit: sliced strawberries, blueberries, blackberries, raspberries - any kind will work.

Prepare instant pudding according to instructions on box. Combine with Cool Whip until fully incorporated. Layer with fresh fruit in glass bowls and serve.... super easy!

Recipe inspired by Lynn Taylor.

Happy Father's Day - June 15, 2008

You might be surprised to learn that Father's Day does not have its origin
in the planning rooms of the large American greeting card companies. It
was born from a daughter's sincere and hearfelt desire to honor the father

she loved - the father who raised her and five other siblings after the heartbreaking death of their mother in childbirth. It was while listening to a Mother's Day sermon in 1909 that Sonora Smart Dodd first conceived the idea of a Father's Day. Understanding the sacrifices that her selfless, single father had made in order to give his children a loving and stable home, Sonora spearheaded the first official Father's Day in Spokane, Washington in 1910. Although other communities soon followed Dodd's lead, it would be nearly half a century before the United States established a permanent day of observance for Father's Day, which always falls on the third Sunday in June. Don't forget Dad on June 15, 2008!

On May's Show: Throwing a Fabulous Bridal Shower!

Most women will, at some point in their lives, be involved with a bridal shower! Whether giving one or receiving one, the bridal shower is a traditional right of passage for many women. The good news is that throwing a bridal shower for someone special in your life can be lots of fun and a wonderful memory for both you and the bride. If you couple the "basics" with a little creatitvity, you'll have an event you can be proud of!

Here are some tips:
Consult with the bride. This is no time for surprises. Letting the bride know of your intentions to throw her a shower will help to avoid conflicts with other showers she may be having and guest list duplication.
Choose a theme. Kitchen, Lingerie, Tool & Garden, the options are limitless.
Determine your "guest group". Family, Friends, Work colleagues, etc. Knowing what type of group to expect will help you determine which "themes" are appropriate. (i.e. Great-Grandma Betty may or may not feel comfortable at a lingerie shower!)
Get Organized. Keep a notebook for tracking all your important information such as the guest list, addresses, the menu, decorating ideas and to-do list. (Use this notebook to record the gifts given by each guest at the shower. You can later tear out those pages to leave them with the bride to help her complete her thank-you notes).
Make it a Team Effort. Making the shower a group effort is a fantastic idea. Delegate various cooking and decorating tasks to others so all of the burden will not fall on you. If one friend has a flair for flower arranging, then put her in charge of the floral decorations. Another friend could do the invitations, while another loans her fine china and silver for the event. Four, five, or six heads really are better than one!
Avoid corny bridal shower games. Not all games are created equal. While most bridal shower guests may balk at some traditional bridal shower games ("Guess how many beans are in the jar" or "Memory Game"), there are some engaging and meaningful games that can add fun to your shower. If your shower is taking place outdoors, how about a game of crochet or bocci? (These games can be played even if your guests are wearing skirts.) What about a trivia game based on fun & interesting facts about the bride and groom? (You may have to interview close friends and family to get your trivia facts). This can be hilarious!
Fresh Flowers, Music, and Lighting. These 3 factors will do the most to create a beautiful party atmosphere. Pull out some Christmas lights and use them indoors or out. It's amazing how those twinkling lights can create a festive mood!

Four Bridal Shower Theme Ideas:

1. Classic Shower Brunch for Family and Friends
This is the time to pull out the fine china, silver and crystal - or borrow it from a friend! Don't forget the fresh flowers! A delicious quiche, hashbrown casserole, fresh fruit, bluberry muffins and orange juice spritzer makes a fabulous brunch. Try setting the table with baby pictures of the bride and groom - what a conversation starter!

2. Ladies' Picnic in the Park

Imagine a beautiful day at the local park - or your own backyard! Quilts on the ground, scattered with large throw pillows set the scene for a fabulous and unique bridal shower. Lunches can be packed individually in delightful small baskets (which can serve as party favors). Some menu ideas include chicken salad on croissants, fruit kebobs, sweet potato chips, and cupcakes (no untensils needed!) Here's a great idea for serving the sweet iced tea: Pour the tea into individual mason jars, close tightly with the lids and add to the baskets. The ice can be added later. (Be sure to bring extra tea for refills).


3. Girlfriend's Spa and Slumber Shower

It's a Girls' Night!! Have your guests arrive in their favorite pajamas and enjoy an evening designed especially for the girls! The bride-to-be will ecstatic to have special time with her best girlfriends. An excellent party favor would be some flip-flop slippers. Be sure to have plenty of chocolate on hand, as well as a great chick-flick! Manicures, pedicures - even mud masks - will make the evening one to remember!


4. Couples' Home and Garden Backyard Cookout

Include the guys in this shower! Now that many of the home improvement stores offer wedding registries, many grooms are not balking at the idea of attending a wedding shower - especially if it is a cook out with some hearty food involved! Fire up the grill and serve up some hefty hamburgers. Some good ol' potato salad and fresh veggies will keep everyone happy. And don't forget dessert!
A homemade cherry or apple cobbler with ice cream will round out your delicious meal. Try a game of trivia based on "fun facts" about the bride and groom (the families of the wedding couple can be a great source of information for your trivia - just make sure it's not too embarassing!)

On April's Show: Strawberry Mousse Cups

1 pint whipping cream
2 1/2 cups strawberries
1/2 cup sugar
1 envelope unflavored gelatin
1 cup water
2 boxes frozen phyllo cups

Puree strawberries in blender or food processor.
Whip cream with sugar until stiff. Fold strawberry puree
into cream until fully incorporated.
Bring water to a boil and add gelatin. Stir until dissolved.
Let cool 5 minutes. Add to strawberry-cream mixture.
Combine thoroughly and chill until set.
Spoon into phyllo cups or use pastry bag / ziploc bag to pipe
strawberry cream into cups. Keep chilled until ready to serve.

Mini Chocolate Cupcakes with Chocolate Sour Cream Frosting

Preheat oven to 350 degrees.

Mix in large bowl:
2 cups flour and 2 cups sugar

Melt in pan:
1 stick butter
1 c. water
3 1/2 T. cocoa
1/2 c. oil
Pour over flour mixture and stir.
Add:
2 eggs
1/2 c. buttermilk
1 t. baking soda
1 t. vanilla extract

Place mini muffin papers into two 24-cup
mini muffin tins. Fill each cup 3/4 full with batter.
Bake 8-12 minutes or until set. Cool before frosting.

Chocolate Sour Cream Frosting
Melt 1/4 c. butter and 6 oz. Nestle semi sweet chocolate
chips over med.-low heat in saucepan. Heat until smooth.
Remove from heat. Cool 10 minutes. Add 1 1/2 tsp. vanilla
and 1/2 cup sour cream. Combine. Gradually, add 3
cups sifted powdered sugar, stirring after each addition
untl smooth and creamy. Frost cooled cupcakes.

Lemon-Currant Scones (Vanilla Scone variation)

Sweetened, dried cranberries can be substituted for currants

Heat oven to 400 degrees.
Lightly spray cookie sheet with cooking spray.
In large bowl, combine 2 cups all-purpose flour,
1/4 cup sugar, 3 t. baking powder, and 1/2 t. salt.
Mix in 1/2 c. dried currants and 1 t. grated lemon peel.
Add 1 1/3 c. heavy whipping cream. Stir just until dry
ingredients are moistened. Knead dough 6-7 times on
floured surface until smooth. Pat dough to 3/4" thick.
Cut with 2-inch round cutter (or smaller) and place on
cookie sheet.
Bake 12-15 minutes until golden brown.
Cool 15 minutes,
In small bowl, combine 1 c. powdered sugar and 2-3 T.
lemon juice until smooth and thin ecough to drizzle over
scones.

Vanilla Scone Variation
Follow above directions, omitting currants, lemon peel,
and glaze. Increase sugar to 1/2 cup and add 1 T. pure
vanilla extract.

Blue Cheese - Apple Cups

1 pkg. frozen pastry dough
1 container crumbled blue or gorgonzola cheese
1 large apple, cored and chopped into small chucks
1 T. butter
2 T. brown sugar
1/2 c. whipping cream
1 egg
1/4 t. salt

To make 12 cups:
Preheat oven to 375 degrees.
Follow pastry defrost directions. Cut 12 squares (3" x 3")
from pastry sheets and refreeze unused dough.
Gently press the squares of dough into a 12-cup mini-
muffin tin (sprayed with veg. oil). Crimp the edges.
Melt butter in skillet. Add brown sugar and chopped apple.
Saute until apple is soft, carmelized, and apple juices are
syrupy. Set aside.
Place 1 tsp. crumbled blue cheese into each cup.
Whip together cream and egg.
Pour 1 1/2 tsp. egg mixture over blue cheese.
Top each cup with 1 heaping tsp. carmelized apple.
Bake 20 minutes or until golden and set.
Enjoy warm or room-temperature.

Cucumber Tea Sandwiches

1 cucumber, peeled
1 container Garlic & Herb spreadable cheese
8 slices very thin white bread (Pepperidge Farms)
salt

Cut cucumber in half. Standing each half on the cut end,
slice lengthwise making very thin slices.
Spread 1 tsp. cheese on each slice of bread.
Layer 2-4 cucumber slices on each of 4 slices and
top with remaining 4 slices of bread. Press gently.
Using a serated knife, carefully slice the crusts off the
bread. Gently holding the sandwich in place, carefully
slice each one into 4 finger-length strips.

On March's Show: Irish Soda Bread

2 cups flour

2 t. baking soda
2 t. baking powder
1 t. salt
1/4 c. sugar
1/2 c. golden raisins, brown raisins, or currants
1/2 c. chopped walnuts
3 T. shortening
3 T. butter
2 t. carraway seeds
1 c. buttermilk

Combine flour, baking soda, baking powder, salt and sugar.
Add raisins and nuts and toss. Cut in butter and shortening
using a pastry blender, two knives, or a food processor until
combined and butter/shortening pieces are no bigger than
pea-sized. Slowly add buttermilk until mixture is soft and holds
together (you may not need the whole cup).
Turn dough out onto floured cutting board and knead for 1 to 2
minutes. Form into a round loaf and cut a cross into the top.
Place on baking sheet and bake at 375 degrees for approx. 45
minutes or until a knife inserted in the middle comes out clean.

Citrus Honey Mustard Glaze

Combine equal amounts of the following:
- butter
- honey
- spicy brown mustard
- orange juice
Melt butter in saucepan first, then add the other ingredients.
Simmer until reduced by almost half.
Excellent served with corned beef, poultry or pork.

Sweet Spiced Corned Beef Brisket

Cook corned beef brisket according to package directions
(either boiling method on stove or simmering method in oven).
Do not use the spice packet - retain it for later use.
Remove corned beef from water and place on baking pan or
sheet.
Combine the following:
3 T. brown sugar
Contents of spice packet from corned beef
1 t. dry mustard
1 t. salt
1 t. garlic powder
Rub generously over corned beef and then tent loosely
with aluminum foil. Place in 375 degree oven for 15 minutes
or until sugar has carmelized and is bubbly hot.
Serve by slicing thinly against the grain.
Great served with Citrus Honey Mustard Glaze

On February's Show: Heavenly Chocolate Torte

1 recipe chocolate ganache

5 whole eggs, beaten
2/3 cup sugar
1/3 cup flour

Preheat oven to 400 degrees.
Prepare ganache. (If previously prepared and cooled, return ganache to original warmed/melted state).
Beat eggs, sugar and flour in stand mixer for 6 minutes - until light and fluffy.
Place ganache in mixing bowl and slowly begin to add beaten egg mixture, stirring gently until fully incorporated. Do not over mix.
Generously grease 10 or 12-inch spring form pan with vegetable spray.
Pour chocolate mixture into pan, place on baking sheet in oven and bake for 20 minutes.
When baking is done, torte will be slightly shaky in the center - this is okay as it will firm up when cooled. Cool to room temperature and then refrigerate 4-6 hours.
Remove outside of springform pan and use plate or plastic wrap to invert cake.
Carefully separate bottom of pan from cake (use spatula or knife to assist).
Using serving plate or stand, flip cake back over to original position,
Dust with powdered sugar. Excellent served with ripe berries.

Chocolate Truffles

1 recipe chocolate ganache
12 oz. semisweet chocolate, melted
1 cup cocoa powder
Coating Options:
sweetened, shredded coconut
cocoa powder
chopped nuts (pecans, pistachios, etc)

Chill ganche until firm. Scoop out 1 heaping teaspoon portions of ganache and drop into cocoa powder, coating all sides. Lift out chocolate and, using bare hands, roll into small ball.

Repeat with the rest of the ganache and place chocolate balls on flat surface. Using toothpicks or a fork, drop truffle into melted chocolate, coating all sides. Lift out and gently roll truffle through desired coating (cocoa powder, coconut, chopped nuts). Place on flat surface to dry.

Store in the refreigerator.

Note: Flavored extracts (mint, rum, cherry) can be added when ganache is prepared to create lucious flavored truffles!

Lucious Hot Chocolate

This couldn't be simpler - once you have your chocolate ganache on hand!

Mix 1/4 cup ganache into 6 ounces hot milk. (1 serving)
If making a larger batch, heat 8 cups milk in saucepan and
add 1 full recipe chocolate ganache. Stir until fully incorporated
and piping hot. (8 servings)

Top with marshmallows or whipped cream

Easy Chocolate Ganache

While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.
Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!

12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter
1 t. vanilla

Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long! Enjoy!
Serve over fruit, cake or any dessert. Eventually the ganache will thicken as it cools.
It can be used as a basis for truffles, tortes, frosting, or hot chocolate.