We had another amazing evening with a little bit of a French flair at Lara's house. We started out with two appetizers by Bridget- Savory Palmiers and an Onion Dip with Parmesan and Thyme Crackers. Our friend Maridee substituted for Raquel and brought an amazing Winter Pear Salad with lemon poppy seed dressing. Lynley impressed us with fabulous Popovers and Andrea brought a very rich Potato Gratin. The main dish was from Lara- Boeuf Bourguignon. We topped off the evening with a Luscious Lemonade Layer Cake from Jodi. Once again we ate a lot and laughed a lot. Great night! For the recipes that have a link, just click on the picture of the dish and it will take you there!
Savory Palmiers(Ina Garten 'Back to Basics')
1 pkg frozen puff pastry
1/4 c pesto
1/2 c crumbled goat cheese
1/4 finely chopped sun-dried tomatoes in oil, drained
1/4 toasted pine nuts
kosher salt
1/4 c pesto
1/2 c crumbled goat cheese
1/4 finely chopped sun-dried tomatoes in oil, drained
1/4 toasted pine nuts
kosher salt
Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half of the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 t salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 min. Meanwhile, preheat the oven to 400 degrees.
Cut the prepared rolls of puff pastry into 1/4 inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm. Makes 60 hors d'oeuvres
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 min. Meanwhile, preheat the oven to 400 degrees.
Cut the prepared rolls of puff pastry into 1/4 inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm. Makes 60 hors d'oeuvres
Jodi, Lynley, Maridee, and Bridget
Parmesan & Thyme Crackers(Ina Garten 'Back to Basics')
1/4 lb butter, at room temp
4 oz freshly grated Parmsan cheese (about 1 c)
1 t minced fresh thyme leaves
1/2 t freshly ground black pepper
1 1/4 flour
4 oz freshly grated Parmsan cheese (about 1 c)
1 t minced fresh thyme leaves
1/2 t freshly ground black pepper
1 1/4 flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 min. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 min. If the dough is too dry, add 1 t water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 min or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8 inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temp. Makes 24 crackers.
Dump the dough onto a floured board, press it into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 min or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8 inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temp. Makes 24 crackers.
Onion Dip
2 T olive oil
1 1/2 c diced onions
salt and pepper as needed
1 1/2 c sour cream
3/4 c mayo
1/4 t garlic powder
Heat a saute pan over medium heat. Add the oil and heat until it shimmers. Add the onions and season with a pinch of salt. Saute, stirring frequently, until the onions are a deep, rich brown, about 20 min. Remove from heat and set aside to cool.
Mix the remaining ingredients in a bowl, and then add the cooled onions. Refrigerate for an hour. Stir and season with additional salt and pepper, if needed, before serving. Makes about 3 cups.
1 1/2 c diced onions
salt and pepper as needed
1 1/2 c sour cream
3/4 c mayo
1/4 t garlic powder
Heat a saute pan over medium heat. Add the oil and heat until it shimmers. Add the onions and season with a pinch of salt. Saute, stirring frequently, until the onions are a deep, rich brown, about 20 min. Remove from heat and set aside to cool.
Mix the remaining ingredients in a bowl, and then add the cooled onions. Refrigerate for an hour. Stir and season with additional salt and pepper, if needed, before serving. Makes about 3 cups.
Winter Pear Salad with Lemon Poppy Seed DressingDressing:
1/2 c sugar
1/3 c lemon juice
2 t chopped purpole onion
1 t Dijon mustard
2/3 c oil
1 T poppy seeds
Salad:
1 lg head romaine lettuce
1 c shredded Swiss cheese
1 c cashews
1/4 c craisins
1 apple, cubed
1 pear, cubed
Mix the dressing and our over when ready to serve.
1/3 c lemon juice
2 t chopped purpole onion
1 t Dijon mustard
2/3 c oil
1 T poppy seeds
Salad:
1 lg head romaine lettuce
1 c shredded Swiss cheese
1 c cashews
1/4 c craisins
1 apple, cubed
1 pear, cubed
Mix the dressing and our over when ready to serve.
Lara and Jodi
Popovers3 t butter, melted
3 eggs
1 c whole milk
1 c flour
1/4 t salt
butter, jam, apple butter, and/or preserves for serving
Have ready a standard 6-c or miniature 12-c popover pan, a 12-c muffin pan, or 12 individual 3 1/2 inch souffle dishes. Lightly grease the pan or dishes with 2 T f of the melted butter. If using individual cups or dishes, place them, not touching, on a baking sheet.
In a deep bowl , whisk together the eggs, milk, and the remaining 1 T melted butter until foamy. Beat in the flour and salt until smooth. Do not over-mix. The batter should be thin. Fill each prepared cup two-thirds full with the batter.
Place the pan(s) on the center rack of a cold oven and immediately turn the temperature to 375. Bake the popovers until they are puffed high, deep golden brown, and dry to the touch, 35-45 min for standard-size popovers. Do not open the oven door for the first 30 min of baking, or the popovers may not rise fully.
Remove the pan(s) from the oven and immediately pierce the side of each popover with the tip of a sharp knife to allow steam to escape. Let stand for 5 min. Run the knife around the rim of each dup and invert into a napkin-lined basket. Serve the popovers immediately with the spread of your choice. Makes 6 large or 12 small popovers
3 eggs
1 c whole milk
1 c flour
1/4 t salt
butter, jam, apple butter, and/or preserves for serving
Have ready a standard 6-c or miniature 12-c popover pan, a 12-c muffin pan, or 12 individual 3 1/2 inch souffle dishes. Lightly grease the pan or dishes with 2 T f of the melted butter. If using individual cups or dishes, place them, not touching, on a baking sheet.
In a deep bowl , whisk together the eggs, milk, and the remaining 1 T melted butter until foamy. Beat in the flour and salt until smooth. Do not over-mix. The batter should be thin. Fill each prepared cup two-thirds full with the batter.
Place the pan(s) on the center rack of a cold oven and immediately turn the temperature to 375. Bake the popovers until they are puffed high, deep golden brown, and dry to the touch, 35-45 min for standard-size popovers. Do not open the oven door for the first 30 min of baking, or the popovers may not rise fully.
Remove the pan(s) from the oven and immediately pierce the side of each popover with the tip of a sharp knife to allow steam to escape. Let stand for 5 min. Run the knife around the rim of each dup and invert into a napkin-lined basket. Serve the popovers immediately with the spread of your choice. Makes 6 large or 12 small popovers
Gratin Dauphinois
Boeuf Bourguignon(Traditionally served over potatoes, but served over noodles this time)
Andrea and Bridget
Luscious Lemonade Layer CakeCake:
1 1/3 c sugar
6 T butter, softened
1 T grated lemon rind
3 T lemonade concentrate
2 t vanilla
2 eggs
2 eggs whites
2 c flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1 1/4 c buttermilk
Combine all ingredients except powdered sugar and blend well. Add powdered sugar and beat at a low speed until blended. Do not overbeat.
Frosting:
2 T butter, softened
2 t grated lemon rind
2 t thawed lemonade concentrate
1/2 t vanilla
8 oz light cream cheese
3 1/2 c powdered sugar
Preheat the oven to 350. Place first five ingredients in a large bowl and beat on medium speed until well blended. Add eggs and egg whites one at a time, beating well after each addition. Sift dry ingredients together and add to batter alternately with buttermillk. Pour into 2 (9 inch) greased cake pans. Bake for 20 min. Cool in plan 10 min and then remove to cool.
Chill frosted cake for 1 hour.
1 1/3 c sugar
6 T butter, softened
1 T grated lemon rind
3 T lemonade concentrate
2 t vanilla
2 eggs
2 eggs whites
2 c flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1 1/4 c buttermilk
Combine all ingredients except powdered sugar and blend well. Add powdered sugar and beat at a low speed until blended. Do not overbeat.
Frosting:
2 T butter, softened
2 t grated lemon rind
2 t thawed lemonade concentrate
1/2 t vanilla
8 oz light cream cheese
3 1/2 c powdered sugar
Preheat the oven to 350. Place first five ingredients in a large bowl and beat on medium speed until well blended. Add eggs and egg whites one at a time, beating well after each addition. Sift dry ingredients together and add to batter alternately with buttermillk. Pour into 2 (9 inch) greased cake pans. Bake for 20 min. Cool in plan 10 min and then remove to cool.
Chill frosted cake for 1 hour.
