It was another successful evening with the Gourmet Girls! Andrea had everything beautifully set up for the perfect evening in her backyard. We started out with Raquel's snow peas stuffed with crab. We also had a red lettuce and orange salad from Lara followed by Jodi's chive biscuits. Lynley brought a side of orange-honey carrots. Andrea went out of her way to make a seared elk loin with blueberry sauce, literally out of her way trying to procure the meat! It was excellent and the first time most of us have tried elk meat. We finished off the evening with Bridget's fresh lemon mousse. Everything was perfect tonight and would recommend all of the recipes! If the recipe is not typed out, just click on the picture for a link.
Andrea and Bridget
The full plate
Lara and Jodi
Snow Peas with Crab Meat Filling50 to 60 tender young snow peas
1 (8 oz) pkg cream cheese, room temp
1 (4 oz) pkg frozen snow crab meat, thawed, drained and picked over
1 red bell pepper, minced and patted dry
juice of 1/2 lemon
kosher salt and black pepper to taste
Blanche the snow peas in lightly salted boiling water for 30 sec. Cool in ice water and drain well. Combine the remaining ingredients for the crab meat filling in a mixing bowl. With the sharp end of the paring knife, split the snow peas on the curved side of the pod. Using a small spatula, stuff some of the filling into each split snow pea.
1 (8 oz) pkg cream cheese, room temp
1 (4 oz) pkg frozen snow crab meat, thawed, drained and picked over
1 red bell pepper, minced and patted dry
juice of 1/2 lemon
kosher salt and black pepper to taste
Blanche the snow peas in lightly salted boiling water for 30 sec. Cool in ice water and drain well. Combine the remaining ingredients for the crab meat filling in a mixing bowl. With the sharp end of the paring knife, split the snow peas on the curved side of the pod. Using a small spatula, stuff some of the filling into each split snow pea.
We don't even know who this person is. She appears to be some sort of gourmet impostor...
Red Lettuce salad with Candied Almonds and Orange Dressing1 lg head red leaf lettuce
1 med sweet onion
2 oranges, peeled and thinly sliced or 1 (11oz can mandarin oranges, drained)
1 small jicama, peeled and cut into julienne strips
4 oz sliced almonds
3 T sugar
Place first four salad ingredients in a salad bowl; chill. In a small skillet sprinkle the sugar over the almonds and cook over med heat until almonds are coated and sugar dissolved. (They brown quickly; do not overcook). Place in a small bowl and allow to cool.
1/2 t grated orange peel
1/3 c fresh orange juice
2 T red wine vinegar
1/2 c oil
2 T sugar
1 T Good Season's dry Italian dressing mix
Mix dressing in a shaker jar and pour over chilled salad. Sprinkle the almonds on top and toss.
1 med sweet onion
2 oranges, peeled and thinly sliced or 1 (11oz can mandarin oranges, drained)
1 small jicama, peeled and cut into julienne strips
4 oz sliced almonds
3 T sugar
Place first four salad ingredients in a salad bowl; chill. In a small skillet sprinkle the sugar over the almonds and cook over med heat until almonds are coated and sugar dissolved. (They brown quickly; do not overcook). Place in a small bowl and allow to cool.
1/2 t grated orange peel
1/3 c fresh orange juice
2 T red wine vinegar
1/2 c oil
2 T sugar
1 T Good Season's dry Italian dressing mix
Mix dressing in a shaker jar and pour over chilled salad. Sprinkle the almonds on top and toss.
Chive Biscuits
Bridget and Raquel
She just showed up and we didn't have the heart to turn her away. Costco rolls at gourmet night?
Orange-honey Glazed Carrots (Barefoot Contessa)
2 lbs carrots, peeled (3 bunches)
2 T unsalted butter
2 T honey
kosher salt
1 t minced fresh ginger
1 t grated orange zest
1/2 c orange juice
1/2 t freshly ground black pepper
Cut the carrots diagonally in 1" thick slices, about 5 cups of carrots. Place 1/2 c water, butter, honey, 2 t salt, and the ginger in a lg saute pan and bring to a boil. Add the carrots, cover, and simmer over med-low for 5 min. Remove the lid and continue to cook for 10-15 min, until all the water has evaporated.
Add the orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 min, until the carrots are al dente and the sauce glazes the carrots. Add the pepper and another teaspoon of salt to taste.
Serves 4 to 6
2 T unsalted butter
2 T honey
kosher salt
1 t minced fresh ginger
1 t grated orange zest
1/2 c orange juice
1/2 t freshly ground black pepper
Cut the carrots diagonally in 1" thick slices, about 5 cups of carrots. Place 1/2 c water, butter, honey, 2 t salt, and the ginger in a lg saute pan and bring to a boil. Add the carrots, cover, and simmer over med-low for 5 min. Remove the lid and continue to cook for 10-15 min, until all the water has evaporated.
Add the orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 min, until the carrots are al dente and the sauce glazes the carrots. Add the pepper and another teaspoon of salt to taste.
Serves 4 to 6
Seared Elk Loin with Blueberry Sauce(We, by we I mean Andrea, just made the elk and substituted blueberries for the huckleberries)
Lynley and Jodi
Fresh Lemon Mousse