Welcome Summer!

Summer was definitely welcomed on June 23rd at Amy's house.  When Amy and I found out we would be hosting the first dinner of the summer, we were giddy beyond delight to prepare a burger and fries kinda meal.  With Cassaundra's nudge to make our club a more healthier fare, turkey burgers and sweet potato fries seemed like the natural thing to do!  (Thank you for the beautiful pictures, Ashley!)

The Decor:   

On the Menu: 

Appetizer: Pomegranate Spritzers, Prosciutto & Cantaloupe Bites

Salad: Tomato & Watermelon Salad

Main: Mar-a-Lago Turkey Burgers with Mar-a-Lago Pear Chutney, Sweet Potato Fries with Sour Cream Dipping Sauce, Grilled Corn

Dessert: Blueberry/Plum Crisp with homemade Vanilla Bean Ice Cream

Prosciutto - Cantaloupe Bites

recipe courtesy of ijustlovemyapron.blogspot.com

Yield: 8 skewers

Ingredients:

16 cantaloupe cubes

a package sliced prosciutto

1 lime, juice

2 teaspoons extra virgin love oil

pinch of crushed chili flake

1 tablespoon finely chopped mint

Bamboo skewers

Directions:

• Combine lime juice, olive oil, and chili flake, whisk well. Set aside
• Cut prosciutto in half lengthwise. You will get 2 slices out of 1 slice.
• Wrap one cube with presliced prosciutto and secure it on a skewer one at a time. 2 wrapped cantaloupes per skewer.
• Arrange them on a serving plate and drizzle with oil mixture. 
• Sprinkle finely chopped mint when serving

Pomegranate Lemon Spritzer

1/2 cup sugar

peelings from 1 lemon

1 cup water

4 cups fresh pomegranate juice

sparkling water or club soda

Make simple syrup: mix lemon peel & water and boil in saucepan until lemon rind turns clear. Remove lemon peel & add sugar to water and boil. Set aside & let cool.

When syrup is cool add to pomegranate juice in blender & mix. This can keep in refrigerator for up to 2 days.

To make Spritzers: add 1/2 cup juice mixture to a cup full of ice & top off with sparkling water. Garnish with lemon wedge.

Fills 8-10 glasses.

Tomato & Watermelon Salad

recipe courtesy epicurious.com

Ingredients: 

3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks

1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes

1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh

1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro (we used tarragon & chives)

1/4 teaspoon coriander seed

3 tablespoons extra virgin olive oil (we used basil infused olive oil)

3 tablespoons aged balsamic vinegar (we used cranberry/pear balsamic vinegar)

Kosher salt and freshly ground black pepper

Preparation: 

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Mar-a-Lago Turkery Burgers

recipe courtesy of Oprah.com

Servings: Serves 8 (but could easily make 12 smaller burgers)

Ingredients

• 1/4 cup thinly sliced scallions
• 1/2 cup finely chopped celery
• 3 Granny Smith apples , peeled and diced
• 1/8 cup canola oil
• 4 pounds ground turkey breast (about 2 1/2 packages)
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• 2 tsp. Tabasco® chipotle pepper sauce
• 1 lemon , juiced and grated zest
• 1/2 bunch parsley , finely chopped
• 1/4 cup Major Grey's Chutney , pureed

Directions

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side over medium heat for 7 minutes until meat is thoroughly cooked to 165 degrees. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.  (We used rolls from The Ranch)

Mar-a-Lago Pear Chutney

Servings: Serves 6

Ingredients

• 1 Anjour pear , peeled and diced
• 1/2 tsp. sea salt
• 1 1/2 cups Major Grey's Chutney
• 1/4 cup dried currants or raisins (we used raisins... currants are hard to find!)

Directions

Preheat oven to 350°.

Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.

Sweet Potato Fries: we just peeled the sweet potatoes and cut them into thick slices using a crinkle cut cutter.  Then we double fried them using canola oil until they were a golden brown.  

Sour Cream Dipping Sauce

recipe courtesy of Emeril Lagasse

¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest

Combine all the ingredients in a bowl and stir well to mix through.

Yield: ¾ cup

Grilled Sweet Corn 

recipe courtesy of the Taste of Home Market Fresh Cookbook
Yield: 8 servings


Ingredients: 
8 large ears sweet corn in husks
6 T butter, softened
1 T minced fresh parsley
1-2 t chili powder
1 t garlic salt
1/2-1 t ground cumin


Preparation: 
1. Carefully peel back husks from corn to within 1 in of bottom; remove silk.  Combine remaining ingredients; spread over corn.  Rewrap corn in husks and secure with kitchen string.  Place in a large kettle; cover with cold water.  Soak for 20 minutes; drain. 
2. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

Blueberry-Plum Crisp

recipe courtesy Anne Burrell

Serves 4

Ingredients

Filling:

• 1 pint blueberries
• 2 large ripe nectarines, pitted and cut into thick slices (we used 3 plums instead of nectarines)
• 1/2 Meyer lemon, zested and juiced
• 2 tablespoons cornstarch
• 1/4 cup tightly packed brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Pinch kosher salt

Topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 1/4 stick cold unsalted butter, cut into pea-sized pieces
• 1/2 cup sliced almonds
• Pinch kosher salt
• 1 to 2 tablespoons cold water
• 1 cup mascarpone cheese
• 1 tablespoon sugar

Directions

Preheat the oven to 350 degrees F.

For the filling: Toss the blueberries and nectarines in a large bowl with the lemon zest and juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly among 4 (6-ounce) ramekins.

For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add the water, 1 tablespoon at a time, until the mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the oven until the filling is hot and bubbly and the topping is brown and crispy, 20 to 25 minutes.

Sweeten the mascarpone with the sugar. Onto a small sheet pan or plate, neatly spoon 4 small portions of sweetened mascarpone and chill until ready to serve.

Top each crisp with a quenelle of cold mascarpone. Serve the crisps warm.

Vanilla Bean Ice Cream

7 large egg yolks

3/4 cup sugar

dash of salt

1 vanilla bean

2 cups half & half

1 1/2 cups heavy cream

Whisk egg yolks with sugar & salt in large bowl; set aside. Split vanilla bean lengthwise & scrap out seeds. Combine beans, seeds, half & half & heavy cream in large saucepan. Bring just to simmer. Gradually whisk hot cream into egg yolk mixture. Return the mixture to the saucepan & cook over medium heat, stirring constantly, until mixture thickens & coats the back of the spoon (do not let boil). Strain into large bowl & refrigerate until fully chilled. Freeze in ice cream maker according to manufacturer's directions.

Makes 1 quart.

Cafe Rio Addiction

I really love Cafe Rio's pulled pork salad with the handmade flour tortillas, the sweet pork, and of course the scrumptious cilantro-lime dressing.  I could eat it all day - heavenly!  So maybe everyone has figured out a knock-off version of the dressing, but I just found one that everyone in my family thinks is better than Cafe Rio, which I'm not claiming, just saying.  If you are interested in checking it out, it is pretty easy to put together.

Creamy Lime-Cilantro Dressing
Recipe by Ourbestbites.com

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

 Place milk, mayo, and ranch mix in a blender.   Juice the lime in there too, you should get about 2T juice.  Toss in the garlic, cilantro and green salsa.  Blend 'er up.  Sample it and add hot sauce to taste.  Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat.  One of the most commonly seen brands is Hernandez.  Hernandez brand is a lot spicier than any of the others I've tried.  Even their medium green salsa is way too spicy for my liking.  I like to buy La Costena because their  medium is actually really mild.  That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.  If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!

Fresh, Filling and GREEN!

Finally we blog about March's dinner... Being that it is my first time blogging about this little group, I would like to express my love for it. I really really love food. I feel like each one of these meals that have been "put on the table" have been unique, creative, artistic, gourmet, healthy, and most of all delicious. What a wonderful group of ladies you all are. It is fun for me that we don't all know each other super well but we are getting to know each other through and over food. Can life get any better? Amazing food and even better company!

Back to March... It was very exciting to have it be our night to cook! We didn't realize till shortly before that it was St. Patricks day, luckily some green foods were already in the plans.

I think for me at least, the hardest part is trying to settle on a cohesive menu, and then comes the testing. Once we had decided what we were having and how we were making it all, and once my family had been served the same sort of dish 11239 different ways, I loved the day of. It was actually fun doing the cooking. Because I really love cooking, and baking. It would not have been as fun without Haley my sitter who helped with my girls :)

The menu: We did not take pictures the night of like we should've. We took a few with camera phone's that did not turn out very well, so most of these pictures are of the items we had re made. Tressa will add her recipe's soon!

This is the easiest, mostly do ahead bread ever. I made the white loaf from the New York Times Jim Lahey No Knead Bread Recipe. And the Whole Wheat Rosemary Olive Loaf from Cooks Illustrated, it was adapted from the NY Times recipe. It fit in perfectly with the St. Patricks day theme since it is made with beer. I have made it (as pictured below) without the rosemary and olives, just as a honey whole wheat loaf and it is fabulous and flavorful! You start the dough the day before you want it because it takes about 18 hours to rise and therefore requires almost no kneading. I love it for it's hard crusty outside and soft inside. It is great with just butter, honey butter, jam or on it's own but was accompanied on this night with a wonderful Double Tomato Bruschetta with smoked mozzarella that Tressa made! Yum!

2 cups(10 oz) all purpose flour

1 cup (5 1/2 oz) whole wheat flour

1/4 teaspoon instant or rapid rise yeast

1 1/2 tsp salt

3/4 room temp water

1/2 cup mild flavor beer (Budweiser) room temp

2 Tablespoon honey

1 Tablespoon white vinegar

1. Whisk the flours yeast and salt together in a large bowl. In a separate bowl, whisk the water, beer, honey and vinegar together. Gently fold the liquid mixture into the flour mixture with a rubber spatula until the dough comes together and looks shaggy. Cover the bowl with plastic wrap and let sit at room temperature for at least 8 hrs but up to 18.

2. Lay and 18x12 inch sheet of parchment paper inside a 10 inch skillet and spray it with vegetable oil spray. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball, 10-15 times. (this can be as simple as folding it over itself 10 times if you don't feel comfortable kneading) Shape the dough into a ball. Transfer the dough seem-side down, to the prepared skillet.

3. Lightly spray the dough with vegetable oil spray, cover loosely with greased plastic wrap, and let rise in a warm place until the loaf has doubled in size, about 2 hours (sometimes if I need to hurry this 2 hr period, I will put it in a warm dryer that has recently dried a load of laundry. don't turn it on of course, just a warm place)

4. About 30 minutes before baking, adjust an oven rack to the lowest position, place a large covered Dutch oven on the rack, and heat the oven to 500 degrees.

5. If you'd like, cut a large X 1/2 deep into the op of the loaf using a razor blade or large knife, then lightly dust with flour. Carefully remove the pot from the oven and remove the lid. Pick up the parchment and dough and carefully lower them into the hot pot, letting any excess parchment hang over edge of pot.

6. Cover pot with lid and return it to the oven, and reduce the oven temperature to 425. Bake for 30 minutes then remove the lid and continue to bake for 30 minutes then remove the lid and continue to bake uncovered until the crust is a deep golden brown and the center registers 210 degrees on an instant-red thermometer, 20-30 minutes. (for me I bake for 25 then only 5-10 with lid off, or for a less crusty top just 30-35 minutes with the lid on)

7.Carefully remove the bread from the pt transfer to a wire wrack and let cool to serve. ( I never let it cool all the way)

Whew that was a long one.

Here are the recipes for the salad.

Herbed Goat Cheese

Chianti Poached Pears -I did not use a bay leaf although that would've been good I am sure. I used the tips here and did the parchment paper thing. I poached my pears whole. and retained them in their syrup for a few days in the fridge.

Candied Pecans- sugar and pecans in a dry pan, medium heat. Add a little bit of salt. No exact measurements sorry. Just keep stirring till sugar melts and take off heat before they burn. Watch carefully.

Salad Dressing- Pomegranate infused Balsamic Vinegar with Olive oil, salt and pepper. Example of ratio, 1/4 cup balsamic, 1/3 cup extra virgin olive oil. 1/2 tsp salt 1/4 tsp pepper.

Arugula

Roasted Veggies-

Carrots, Tomatoes, Beets, Butternut Squash, Fingerling Potato's, Shallots/Onions, (there are brussel sprouts pictured here but I don't think I did them on the night we cooked) I cannot remember all the veggies we did. But, chop them up about the same size, leave the tomato's a bit bigger because they cook quicker. Coat them lightly in extra virgin olive oil. (I often use the olive oil PAM) salt and pepper. Roast at 425 for 45-50 minutes. Turn pan and toss veggies if necessary so that they brown easily.

Citrus Pesto- the recipe I used is here. We did not do the swordfish part obviously. And I added 2-3 Tbs of Trader Jo's Orange Muscat Vinaigrette. But I like the combo of the fish with the citrus pesto. I did make it with chicken the other night and liked that too. The whole wheat Orzo I found at Whole Foods.

Cookie Quartet-I love cookies what can I say. They are not very "gourmet" however. But baking is a huge part of my life and is what I often reach for after a meal as my sweet treat so it definitely suits me. I hope at least one of the cookies suited you. The Monster Cookies are made with natural peanut butter. I usually use the Skippy's but have used others that work too. They are flourless. The browned butter chocolate chip cookies are great in the full fat recipe but also good in the lighter recipe which is what you all tried. Kate's cornflake Cookies are the ones I make most. The recipe was given to me by my friend Kate. I have altered it a bit from her version but still give her full credit for the recipe. The key to success for these cookies is to use a scoop to keep the sizes uniform and use parchment paper.

Tressa's cookie really stole the show, as it was our "green" festive cookie. It packed great flavor and was a wonderful addition. It changed the dessert portion from a Cookie Trifecta to a Cookie Quartet. Doesn't the latter have a nice ring? :)

Chocolate Chip Cookies (lighter version)

1 cup (5 ounces) plus 2 Tbs flour

1/2 teaspoon salt

1/4 teaspoon baking soda

5 Tablespoons unsalted butter

1/2 cup packed (3 1/2 ounces) dark brown sugar

1/4 cup (1 3/4 ounces) granulated sugar

1 teaspoon vanilla extract

1 large egg

1/2 cup semisweet chocolate chips

1.375 degree oven. Parchment paper on cookie sheets. Whisk the flour, salt, and baking soda together in a bowl.

2.Melt 3 Tbs of butter in an 8 inch skillet over medium high heat until the butter is dark golden brown and has a nutty aroma, 3-5 minutes. Transfer the browned butter to a large bowl and stir in the remaining 2 Tbs butter until completely melted.

3.Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the egg until the mixture is smooth with no lumps, about 30 seconds. Let the mixture stand for 2 minutes, then whisk vigorously for stand for 3 minutes, then whisk vigorously for 30 seconds. Repeat this process of resting and whisking twice more until the mixture and 6 tablespoons of the chips until combined.

4.Working with 1 heaping tablespoon of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart. Press the remaining 2 tablespoons chip into the tops of the cookies.

5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 8-11 minutes, rotating the baking sheet halfway through baking.

6. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Perfect Chocolate Chip Cookies (full fat recipe)

1 3/4 cups unbleached all purpose flour

1/2 teaspoon baking soda

14 (1 3/4 sticks) Tablespoons unsalted butter

1/2 cup sugar

3/4 cup packed dark brown sugar

1 teaspoon table salt*

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks**

3/4 cup chopped pecans or walnuts, toasted (optional)***

375 degree oven. Line sheets with parchment paper.

Whisk flour and baking soda together in a medium bowl; set aside.

Heat 10 tablespoons butter in a 10" skillet over medium high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 minutes. Remove skillet from heat and transfer browned butter into a large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop) Arrange 2 inches apart on prepared baking sheets.

Bake cookies one tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft. 10-14 minutes. Rotate baking sheet half way through baking. Cool cookies completely before serving.

*If you use salted butter don't use a full teaspoon salt. Maybe a half teaspoon

**The recipe recommends Ghirardelli chocolate chips. the 60% coca ones. I personally preferred using half the 60% cocoa and half milk chocolate both Ghirardelli

***Toast your pecans in a dry pan DO NOT BURN!!!

Monster Cookies

3 eggs

1 1/4 cups brown sugar

1 cup sugar

1 tsp vanilla

1 1/2 c peanut butter

1 stick butter

2 teaspoon soda

1/4 teaspoon powder

1/2 teaspoon salt

4 1/2 cups oats

1/2 cups chocolate chips (heaping)

1/2 cups M & M's (heaping)

350 degree oven

Mix eggs, sugars, and butters together. Mix dry ingredients together and then add to wet ingredients. then add choco chips and M&M's. 2 inch balls (Ice cream scoop) 15-17 minutes to Bake.

Kate's Cornflake Cookies

Mix together in bowl

2 1/3 cup flour

2 cups oats

1/2 tsp b. powder

1 tsp b. soda

1/2 tsp salt

In a separate bowl mix:

3 sticks of butter

1 cup sugar

1 cup brown sugar

1 tsp vanilla

1 tsp vinegar

2 eggs

Cream together

Add dry ingredients. When just mixed add:

1 cup coconut

2 cups cornflakes

When just mixed add:

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

1/2 cup semi sweet chocolate chips

Scoop with cookie scoop or in 2 inch balls. Bake on parchment lined cookie sheets at 350 for 15-17 minutes

Pistachio Cookie recipe. Tressa added white chocolate chips. Yum!