Spring 2013 Cookbook

Radish & Herbed Goat Cheese Tea Sandwiches pg 57 10 slices white bread 16 oz spreadable goat cheese 20 radishes, thinly sliced Fresh thyme, finely chopped Fresh oregano, finely chopped Fresh Italian parsley, finely chopped Slice the crusts off of the white bread; discard. Place one slice on top of another and make two diagonal cuts, creating 4 triangle-shaped stacks. Repeat with the remaining bread. Mix the chopped herbs into the goat cheese until well-blended. Spread the herbed goat cheese on half of the triangle slices. Layer 4-6 radish slices on the cheese then top with a second bread triangle. Apricot, Dijon & Prosciutto Tea Sandwiches pg 57 10 slices white bread 12 oz apricot preserves or jam Dijon mustard 10 slices prosciutto Slice the crusts off of the white bread; discard. Place one slice on top of another and make two diagonal cuts, creating 4 triangle-shaped stacks. Repeat with the remaining bread. Spread a layer of apricot preserves or jam on half the triangle slices and a layer of Dijon mustard on the other half.

Arrange half a slice of prosciutto on the apricot triangles and top with the Dijon triangles. Individual Artichoke Gratins pg 57 4 cups artichoke hearts, chopped 1 1/3 cups leeks, sliced 1 cup milk 1 cups flour 1 can Cream of Mushroom soup cup milk 1 teaspoon soy sauce Black pepper, to taste Preheat the oven to 350. Soak the sliced leeks in the 1 cup milk for 5 minutes. Heat olive oil in a large pan for frying. Take a handful of the onions and run them through the flour with a fork to coat. Fry in batches in the oil, stirring as needed. Drain on paper towels. Stir together the artichokes, 2/3 cup fried leeks, soup, cup milk, soy sauce and black pepper, then pour into eight 6ounce ramekins. Bake for 25 minutes or until the artichoke mixture is bubbling. Stir and top with the remaining fried leeks. Bake for 5 minutes or until the leeks are golden brown. Earl Grey Thyme Madeleines pg 57 2 large eggs 2/3 cup sugar 1 teaspoon vanilla extract teaspoon fresh thyme, finely chopped 1 teaspoon Earl Grey tea, finely ground

Pinch of salt 1 cup all purpose flour 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly Preheat oven to 375. Generously butter and flour Madeleine pan. Using electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, thyme, tea and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.) Mini Cupcakes for Fondue pg 58 2 egg whites cup milk 1 1/8 tsp vanilla 1 cups sifted flour cup sugar tbsp + tsp baking powder tsp salt 6 tbsp butter, softened Preheat oven to 350 and generously coat a 36-cupcake pan with non-stick spray. In a medium bowl, combine egg whites, vanilla and one quarter of the liquid.

In a large mixing bowl, combine flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining liquid. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and liquid mixture in three equal parts, beating for 20 seconds between additions. Pour the batter into prepared cupcake trays. Place trays in the oven for 15-20 minutes; remove when a toothpick stuck in the center comes out clean. Let cool for 10 minutes in the pan, then place on a cooling rack. Chocolate Buttercream Frosting for Fondue pg 58 cup shortening cup butter 1 cups powdered sugar cup cocoa powder 1 tablespoon corn syrup 1 tablespoon milk teaspoon vanilla Pinch of salt Beat the shortening and butter in an electric mixer, just until combined. Add the corn syrup, milk, vanilla and salt and beat just until combined. Add the powdered sugar and cocoa powder a half-cup at a time until light and fluffy.

Vanilla Buttercream Frosting for Fondue pg 58 cup shortening cup butter 2 cups powdered sugar 1 tablespoon corn syrup 1 tablespoon milk teaspoon vanilla Pinch of salt Beat the shortening and butter in an electric mixer, just until combined. Add the corn syrup, milk, vanilla and salt and beat just until combined. Add the powdered sugar a half-cup at a time until light and fluffy. Smoked Turkey Apple Tea Sandwich pg 64 Baguette Butter Smoked turkey Cheddar cheese Sliced apple Apple jelly Salt and pepper to taste Split a baguette in two and brush the inside with softened butter. Fill with the turkey, the cheese and sliced apple. Season with salt and pepper and top with apple jelly. Roasted Vegetable Tea Sandwich pg 64 Baguette Sun dried tomato pesto Goat cheese Roasted eggplant slices

Roasted zucchini slices Roasted red pepper strips Split a baguette in two. Spread the cheese on the bottom half, then spread the pesto on the top half. Fill with the roasted eggplant, zucchini and red pepper. Wasabi & Sriracha Deviled Eggs pg 65 1 dozen large eggs 2 cups soy sauce 1/2 cup sake 1/2 cup chopped scallions 1/4 cup sugar 1/4 cup grated and peeled fresh ginger 1/4 cup mayonnaise 1 tablespoon Sriracha 2 1/4 teaspoon wasabi paste 1/4 cup snipped chives Chinese five spice powder In a large saucepan, cover the eggs with cold water and bring to a boil. Boil for 1 minute. Cover the saucepan, remove from the heat and let it stand for 10 minutes. In a medium saucepan, combine the soy sauce with the sake, scallions, sugar and ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let it cool completely. Drain the water from the eggs, run then under cold water and then peel them. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate for at least 4 hours.

Drain the eegs and rinse slightly to remove any bits, pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently remove the egg yolks into a bowl and mash it with a fork. Stir in the mayonnaise, sriracha, wasabi and 3 tablespoons of chives into the yolks. Transfer the mixture to a pastry bag with a star or plain tip. Set the egg whites on a platter and pipe the filling. Sprinkle the deviled eggs with the remaining chives and chinese five spice powder. Corn Avocado Salad pg 66 3 ears sweet corn 1 sweet red pepper 1 small red onion 3 tablespoons vegetable oil 1 tablespoon lime juice 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 1 cup cilantro leaves 2 avocados Cut the kernels from the ears of the corn and put them in a large bowl. Dice red pepper and red onion. Add them to the corn kernels. In a small bowl, combine oil, lime juice, vinegar, salt, cayenne and pepper. Stir to combine and pour over the corn mixture. Toss to coat vegetables thoroughly. Mince cilantro leaves and add to the salad. Toss to combine. Dice the avocado, add to the salad and toss gently.

Strawberry Orange Muffins pg 67 1 1/2 cups flour 1/2 cup unsalted butter at room temperature 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup chopped strawberries Zest and juice of 1 orange 1 cup granulated sugar 2 eggs 1 cup fresh chopped in little pieces strawberries Preheat your oven in high temperature, line 12 muffin tins with liners and set aside. In a small bowl, mix together the flour, baking powder and salt, set aside. In a blender, puree the 1 cup of strawberries, paas it through a sieve and set aside. In a small bowl, toss together the remaining 1 cup of strawberries with about 1/4 cup of the flour mixture, set aside. In a large bowl, cream together the butter, sugar and eggs. Add the orange zest and juice and the strawberry puree. Whisk all together to combine well. Add the flour mixture and mix just enough to incorporate everything together. Fold in the chopped strawberry into the flour mixture. Fill in the muffin tins. Bake for 20 to 22 minutes or until toothpick inserted in the center comes out clean. Let cool

completely before serving. Lemonade pg 68 2 tablespoons lemon juice 1 1/2 tablespoons sugar syrup 1 cup water Mix the juice, syrup and water in a glass and stir. Add ice to chill. Garnish with lemon slices. To make sugar syrup: equal parts of sugar and water, bring them to a boil, stir until the sugar dissolves, remove from the heat. Cool before using. Roasted Salmon with Rhubarb and Red Cabbage pg 70 Recipe courtesy of Epicurious.com 4 teaspoons black or yellow mustard seeds 1 1/4 cups fresh orange juice 1 cup sugar 1/3 cup water 2 tablespoons finely grated orange peel 4 teaspoons coriander seeds 1 tablespoon caraway seeds 1 tablespoon minced peeled fresh ginger 3 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb) 8 cups thinly sliced red cabbage (from about 1/2 medium head) 1/2 cup Sherry wine vinegar 1/2 cup dry red wine 6 6- to 7-ounce salmon fillets with skin 2 tablespoons olive oil 3 cups arugula 3/4 cup plain Greek-style yogurt

Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve. Bring orange juice, sugar, 1/3 cup water, and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add mustard seeds, coriander seeds, caraway seeds, and ginger. Simmer until syrupy, 10 minutes. Add rhubarb; reduce heat to mediumlow. Cover and simmer until rhubarb is tender but intact, 2 minutes. Using slotted spoon, transfer rhubarb to microwave-safe bowl; reserve. Bring syrup in skillet to simmer. Add cabbage, vinegar, and wine; bring to boil. Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, about 45 minutes. Season to taste with salt and pepper. Remove from heat. Meanwhile, preheat oven to 425F. Line rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm. Divide warm cabbage among 6 plates. Scatter arugula atop and around cabbage. Place 1 salmon fillet atop cabbage. Spoon dollop of yogurt atop salmon, then rhubarb.

Individual Rhubarb and Raspberry Tartlets pg 71 Recipe adapted from MarthaStewart.com and InspiredTaste.net Filling 1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups) 1/2 pound (about 1 pint) raspberries 1 cup all-purpose flour, plus more for work surface 2 cups sugar, plus more for sprinkling Crust 2 1/2 cups unbleached all-purpose flour 1 tsp. kosher salt 1 tsp. granulated sugar 1 cup (2 sticks) very cold unsalted butter 1/4 to 1/2 cup very cold water Cut the butter into small pieces then place into the freezer along with the food processor bowl and blade for about 10 minutes. Once the food processor bowl and blade is chilled, add the flour, sugar and salt; pulse a few times to combine. Add the chilled pieces of butter and pulse (1 second) about 8 times until it looks crumbly and the butter is the size of peas. Next, use a tablespoon measure to add 3 tablespoons of cold water to the dough, pulse for 1 second; repeat this process until the dough begins to come away from the sides of the bowl and comes together.

Place the dough on a floured work surface and use your hands to bring it together into a ball, do not knead. Wrap the ball with plastic wrap and place into the refrigerator for at least 30 minutes. Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside. Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes. Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to the refrigerator to chill at least 30 minutes. Preheat oven to 400 degrees. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.

Rhubarb Meringue Pie pg 72 Recipe adapted from MarthaStewart.com Refrigerated pastry crust All-purpose flour, for surface 2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces 1 3/4 cups sugar 1/4 cup cornstarch Coarse salt 3 large egg yolks plus 4 large egg whites 2 tablespoons unsalted butter Preheat oven to 375 degrees. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool. Juice rhubarb. (You'll need 2 cups juice; add water if needed.) Whisk together 1 cup sugar, the cornstarch, and 1/2 teaspoon salt. Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute. Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight. Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double

boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds. Strawberry Rhubarb Sangria pg 73 Recipe courtesy of MarthaStewart.com 1/4 cup sugar 1/2 cup water 2 rhubarb stalks, cut into 1/2-inch pieces 1/2 cup fresh orange juice (from 1 orange) 1 orange, halved and cut into 1/4-inch slices 1 pint strawberries, hulled and quartered 4 cups (32 ounces) chilled seltzer 1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco Ice In a small saucepan, combine sugar and water. Bring to a boil, add rhubarb. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes. Meanwhile, in a pitcher or large bowl, combine orange juice, orange, and strawberries. To serve, add cooled rhubarb.

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