On Tuesday, June 21, 2011, the gourmet girls had the privilege of dining with friend and cookbook author Grace Ivory Rock. Grace kindly offered to host a dinner in her home and prepared all ELEVEN recipes herself - ten of them from either Favorites Cookbook or Keeping Up Cookbook. We enjoyed hearing about the origins of Grace's cookbooks and her love of cooking. Grace really knocked herself out and we all had a delightful evening of food and fun! One of the best parts about our meal was that everything Grace made is relatively simple (no crazy expensive ingredients you'll never use again) and I would hands down make everything she served! All recipes are pictured and listed below. If you are interested in purchasing either cookbook, please visit www.keepingupcookbook.com
Bridget , Andrea, LS, Grace, Lara & Jodi
Raquel joined us later in the evening, and unfortunately Lynley couldn't make it.
Ginger Juleps (left) and Favorite Sparkling Punch (right)
(Both in Keeping Up Cookbook, page 2)
Ginger Juleps
5 springs fresh mint, rinsed
1 cup sugar
2 cups cold water
3/4 cup fresh lemon juice
Stir ingredients together in a bowl, pushing on mint leaves to release flavor. Let mixture stand for at least 30 minutes. Remove mint. Fill a large pitcher or punch bowl with ice and pour in lemon juice mixture.
Add: 1 1/2 quarts ginger ale. Garnish with thin lemon slices and fresh mint leaves.
(Note: Because of all of the added sugar Grace likes to use sugar-free ginger ale. You may have to search for it a bit. She did find some at The Store, but of course it was a bit spendy.)
Favorite Sparkling Punch
2 (2-liter) bottles Diet Shasta grapefruit soda
2 (12-ounce) can frozen white grape juice, undiluted
juice of 2 limes
1/2 bag of ice
Mix with no water, just lots of ice.
(Personal Note: Anyone who has attended my parties - this is the punch I always make, although the lime juice is a new addition I'll have to try! I usually serve it in a punch bowl and I love to use the pellet ice from Sonic. You can just buy it by the bag. Grace says she sometimes buys the ice at Dan's back by the butcher).
California Roll Salad
(Keeping Up Cookbook, page 98)
1 1/2 cups long grain rice, cooked in rice cooker with 2 3/4 cups water
1/4 cup rice vinegar
1/4 cup sugar
1 1/2 teaspoons salt
While rice cooks, bring vinegar, sugar and salt to a boil in a saucepan, stirring so sugar dissolves. Remove from heat. Transfer hot rice to a large bowl. Stir in warm vinegar mixture. Let cool.
1 tablespoon toasted sesame seeds (white or black)
2 tablespoons finely minced pickled ginger (sushi ginger)
3 green onions, white and light green parts only, thinly sliced
1 cucumber, peeled, seeds removed and diced
1/2 cup shredded carrot
1 large avocado, diced
2-3 handfuls baby spinach, sliced into strips
3 tablespoons rice vinegar
2 tablespoons canola oil.
Add salad ingredients to cooled rice mixture and toss. Refrigerate until ready to serve.
Wasabi Dressing:
1 tablespoon hot water
2 teaspoons wasabi (Japanese horseradish) powder
2 tablespoons cold water
1 tablespoon soy sauce
1/2 teaspoon finely grated fresh ginger (or 1/8 teaspoon ground ginger)
1/2 teaspoon honey
1/2 teaspoon sesame oil
Stir hot water and wasabi together to form a paste. Whisk in remaining ingredients. Flavor is best if dressing is allowed to sit for 15 minutes or so. Drizzle over salad prior to serving. Yum! If you like California rolls, you are going to LOVE this salad! Make it a meal by adding chilled crab or shrimp.
Kristen's Tuscan Bread Salad
(Favorites Cookbook, page 93)
1 loaf dense crusty Italian bread
1 large ball of fresh mozzarella cheese
1 large tomato
1 yellow or red pepper
1/2 cup fresh basil, chopped
Dressing:
1 clove garlic, minced
1/3 cup olive oil
3 tablespoons balsamic or red wine vinegar
salt and pepper, to taste
Combine dressing ingredients and blend well; set aside. Cut cheese, tomato and pepper into 1-inch cubes and transfer to salad bowl with chopped basil. Pour dressing over cheese and veggies to marinate while cutting and toasting bread. Cut bread into 1-inch cubes and toast in oven until lightly brown. Add bread cubes to salad bowl and mix well to coat all pieces. Serve immediately.
Natalie's Speedy Rolls with Orange Glaze
(Favorites Cookbook, page 45)
2 tablespoons dry yeast
2 cups warm water, divided
1 cup instant powdered milk
1/2 cup sugar
2 eggs
2 teaspoons slat
1/2 cup butter, softened
6 cups flour
Combine 1 cup of the warm water with the yeast; set aside. In mixing bowl, mix together the other cup of water with the powdered milk, sugar, eggs, salt, butter and 1 cup of the flour. Add the softened yeast and blend. Pour in remaining flour slowly while mixing and knead of 10 to 15 minutes. Place dough in an oiled bowl and let rise until double in size (about an hour). Punch down dough and divide in half. Roll each half into a large circle on a floured surface and cut with a pizza cutter or knife into 12 segments. Roll up "croissant-style" and place on greased cookie sheets. Let rise for 15 minutes, then bake at 350 degrees for 12 to 14 minutes, or until golden.
Combine for citrus glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh orange juice
Let the rolls cool for about 5 minutes before drizzling the glaze over the tops.
This was the one recipe of the evening NOT from Favorites or Keeping Up.
Grace said she always likes to try one new recipe. This was a keeper!
Andrea's Tomato Pie
(Keeping Up Cookbook, page 108)
1(9-inch) unbaked pie crust (Grace loves Marie Calendars)
4-6 large ripe tomatoes
salt
8-10 fresh basil leaves, chopped
1/3 cup chopped green onions
1 cup shredded sharp cheddar
1 cup shredded Monterey jack cheese
1 cup mayonnaise, regular or light (Grace loves Best Foods Light)
1/4 teaspoon pepper
Bake crust for 10 minutes at 350 degrees. Meanwhile, slice tomatoes and lightly salt. Place tomato slices in a colander or on a paper towel to drain. Mix together cheeses, mayonnaise and black pepper. Place repeated layers of tomatoes, green onions and basil in the pre-baked pie crust. Spoon cheese mixture on top of layer tomatoes and bake pie on a baking sheet and 350 degrees for 30 minutes. Let pie cool for 10 minutes before slicing. Serve warm.
The Dessert Table!
French Banana Cake
(Favorites Cookbook, page 202)
This cake is amazing! I just made it for my family two weeks ago. And Jodi actually made it for gourmet night in July of 2008. We both did 9-inch rounds and layers it, but the bundt was so pretty! Grace sprinkled sanding sugar on the top to give it a sparkling finish!
2/3 cup water
1 tablespoon vinegar
1 teaspoon baking soda
1 package white cake mix
2 eggs
1 1/4 cups very ripe bananas, mashed
2/3 cup walnuts, optional (Grace omitted)
Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 35 minute (or until toothpick comes out clean). Frost, when cooled, with Creamy Butter Frosting.
Chicago Chocolate Cinnamon Cake
(Favorite Cookbook, page 204)
2 cups flour
2 cups sugar
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1 teaspoon salt
Mix flour and sugar in a large bowl. Bring 2 cups butter, 1/4 cup cocoa and water to a boil in saucepan. Pour over flour mixture and mix well. Add buttermilk, soda, cinnamon, one teaspoon vanilla, eggs and salt and mix well. Pour into greased and floured 9 x 13 pan. Bake 30 to 35 minutes at 350 degrees, or until toothpick inserted in center comes out clean. (Grace used a bundt pan).
Glaze:
1/2 cup butter
1/2 cup cocoa
6 tablespoons milk
1 teaspoon vanilla
3 3/4 cups powdered sugar
1 cup chopped pecans, optional
Bring 1/2 cup butter, 1/4 cup cocoa, milk and 1 teaspoon vanilla to a boil in saucepan; remove from heat. Add powdered sugar gradually, mixing until of spreading consistency. Stir in pecans, if desired. Pour over warm cake.
NOTE: If you have the very first edition of Favorites, which was printed before Grace moved to Chicago, this recipe is not in your book. This was added to the 2nd edition and came from the Chicago Jr League Cookbook!
Sherry Cake
(Keeping Up, page 190)
1 package yellow cake mix
1 (5.1 ounce) package vanilla instant pudding
4 eggs
3/4 cup vegetable oil
3/4 cup cream sherry
1 teaspoon nutmeg
Combine ingredients in a mixer and blend well. Pour into a well-greased bundt pan and bake at 300 degrees for 50 to 60 minutes. Let cool for 10 minutes, then remove from pan. Allow cake to cool completely (flavor is best a few hours later). Dust with powdered sugar, slice and serve.
Lemon Ice-Cream
(Favorites Cookbook, page 213 )
2 quarts whole milk
1 pint whipping cream
4 cups sugar
Combine ingredients in ice-cream freezer and let churn for about 5 minutes. Open and add:
3/4 cup freshly squeezed lemon juice
3/4 Tablespoon lemon extract
Continue running ice cream freezer until it stops and ice cream is frozen.
As if we did not have enough deserts, Grace broke out the lemon ice-cream! We loved this because it wasn't a sorbet, it was ICE-CREAM!
