HOLIDAY BOUTIQUE

Staying true to our pledge to devote our last get-together of the calendar year as a day of giving, we hosted an open house for a Holiday Boutique benefitting a very worthy organization, The Apparent Project (www.apparentproject.org). This non-profit trains Haitian parents to become artisans to support their families, enabling them to keep their children at home instead of sending them off to an orphanage due to poverty.  Teaching people to fish is certainly something we can get behind whole-heartedly.  The Apparent Project sent us a box of Christmas ornaments and a box of jewelry, all hand-made, which we proudly displayed for our guests.  Now for what we serve:

Champagne and Hot Cider

Sun-dried Tomato and Goat Cheese Skewers

Mustard Green and Sweet Onion Frittata

Onion Mushroom Cheese Cups

Mini Variety Cheesecake Squares

Christmas Cookies

Gluten-free and Sugar-free Haitian Butter Cake

We'd like to thank all our guests for helping us sell about $ 1000 dollars worth of products, which will assist to sustain these Haitian parents as home-based small business owners.

Not to be forgotten in the midst of holiday food and shopping (even when it's for a good cause), is the Gift brought by a Baby born in a manger so many years ago.

"For unto us a Child is born". 

 Here's wishing every child in Haiti a life full of Peace, Joy and Hope.

Champagne and Cookies

Sun-dried Tomato and Goat Cheese Skewers

Mustard Green and Sweet Onion Frittata

Onion Mushroom Cheese Cups right out of the oven

Mini Variety Cheesecake Squares (Chocolate, Blueberry & Raspberry)

Gluten-free and Sugar-free Haitian Butter Cake

Recipes 

Sun-dried Tomato and Goat Cheese Skewers

Mustard Green and Sweet Onion Frittata

Onion Mushroom Cheese Cups

- makes 24 cups

1 package wonton wrapper

1 large yellow sweet onion, diced small

1 lb mushrooms, diced small

1 lb gruyere cheese (or gruyere mixed with swiss cheese), shredded

1 tbsp. butter

salt & pepper to taste

1. Pre-heat oven to 325F.

2. In a large skillet, heat butter and sauté diced onions and mushrooms until onion is caramelized.

3. Add salt and pepper to taste, let cool.

4. Place wonton wrappers on 2 greased muffin pans, forming cups.

5. Spoon onion and mushroom to each wonton cup.

6. Sprinkle with shredded gruyere on top.

7. Bake at 325F for 20 minutes or until wonton cups turn golden brown.

Gluten-free and Sugar-free Haitian Butter Cake

Cake

2 cups unsalted butter at room temperature

4 cups coconut flour

1 1/2 cups maple syrup

6 eggs, separated

2 cups coconut milk

1 tbsp vanilla

1 tbsp rum

1 tsp lemon zest (I use Meyer lemon)

2 tsp baking powder

1/4 tsp salt

Glazing

Wisk together the following ingredients:

1/4 cup rum

1/2 cup maple syrup

juice of 2 Meyer lemon (or 1 regular lemon)

1. Pre-heat oven to 350F.

2. Beat egg whites into a meringue, until peak is formed.

3. Cream butter and maple syrup in a large mixing bowl.

4. In a separate bowl, sift flour, then add the rest of dry ingredients.

5. Add egg yolks. vanilla and rum into large mixing bowl.

6. Add dry ingredients and milk.

7. Fold in egg whites.

8. The batter will be thick and lumpy, more like a cookie dough than your typical cake batter.

9. Pour into 9" greased bundt cake pan, bake at 350F for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean, let cool.

Glaze with lemon flavored rum syrup before serving.





EARTH'S BOUNTY

 

"The earth has yielded its produce; God, our God, blesses us."

Psalm 67:6



We're getting an early start on Thanksgiving!  Our version, that is.

It consists of a whole month's worth of gratitude (which, by the way, sounds much more uplifting than just one day of thanksgiving) and our fresh take on the traditional holiday fare guaranteed to delight the palate. Let's have a toast of thankfulness to a great God who's done wonderful things in our midst, and keep passing around that prayer book along with the reading glasses, please!

Cocktail: French 75

Appetizer: Fresh Cut Veggies and Toasted Pumpkin Seeds with

Roasted Red Pepper Hummus

Salad: Cranberry Spinach with Apple Cider Vinaigrette Dressing

Main Entrée: Oatmeal Pecan Crusted Turkey

Sides of Baked Brussels Sprouts, Mashed Root Vegetables with Gravy, and Herb Cheddar Biscuits

Dessert: Pumpkin Crumble Bars

Recipes

Apple Cider Vinaigrette Dressing

Wisk together the following ingredients:
1/4 cup apple cider vinegar
1/2 cup honey
3/4 cup olive oil
2 tbsp. orange juice
salt and pepper to taste
dash of cinnamon and nutmeg

 Oatmeal Pecan Crusted Turkey

2 lbs. boneless turkey thighs or breasts
1 pint low fat buttermilk
2 eggs
1/2 cup orange juice
1 cup oatmeal
1 cup matzo meal
1 cup crushed pecans
1 cup panko breadcrumbs

Seasonings:
Salt, pepper, paprika, ground sage, garlic powder, cinnamon.

1. In a large bowl, mix buttermilk, orange juice & seasonings to taste.
2. Beat eggs with fork and add to buttermilk mixture.
3. Place turkey pieces in buttermilk/egg mix, cover and refrigerate overnight.
4. Pre-heat oven to 350F.
4. In another large bowl, mix together all dry ingredients.
5. Add seasonings to taste.
6. Grease the base of a 9"x13" baking pan.
7. Take turkey pieces out of buttermilk and coat generously with dry mix.
8. Place in baking pan and bake for covered for 1 hour, then uncover and continue baking another 30 minutes.


Mashed Root Vegetables

1 large yam or sweet potato
2 rutabagas
1 large beet
1 butternut squash
2 tbsp. butter
1 cup milk
1 tbsp. minced garlic
1 tbsp. chopped rosemary
olive oil

1. Peel all root vegetables and dice into 2" cubes.
2. Cover with water in a pan and season with salt.
3. Boil until vegetables are tender enough to mash.
4. In a small pan, sauté garlic together with rosemary, set aside.
5. Drain water from cooked vegetables, add milk, butter, garlic & rosemary and mash together.
6. Season with salt and pepper.



                          

                       



FLAVOURS OF FRANCE



BONJOUR!

And here we are in October, reunited after the summer break.
 

Two of us had the privilege of spending eight nights in September in Paris, one of the most beautiful cities on earth.

We brought back souvenirs and offered to the rest of our breaking-bread sisters our favorite cuisine from the City of Light.
 

Really looking forward to the remaining year of our gourmet fellowship!

First Course:  Charcuterie - a spread of Petite Toasts with Prosciutto, Salami, Sausage, Chicken Liver Mousse Pate, Pork Liver Pate served along with Gruyere and Bourgogne. 

 

 Second Course: French Onion Soup paired with a glass of Chateauneuf du Pape.



  

   Third Course: St. Tropez Salad served with Pan Au Levain Baguette.

 

    Dessert: French Macarons in various flavours. 

 

 

 

FROM MAMA'S KITCHEN

          During the month in which we honor all mothers everywhere, it seems fitting to assign each person to bring one of mom's specialties to the table.  This being our last luncheon before our 3-month-long summer break adds a little extra sweetness to the occasion.  Without further adieu, here's the line up of favorites from mom's kitchen:

Screwdriver served in highball glasses

Cut-up Celery Stalks and Pimento Cheese Spread 

 

Sausage-Apple Casserole

Indonesian Yamien Noodles (left) and Latvian Sauerkraut (right)

Dessert table featuring Fresh Fruit, Banana Bread Layer Cake and

Southern Pecan Pie

          Utmost in our prayer is a safe summer filled with physical & spiritual rejuvenation.

'Til we meet again in late September, God bless my breaking-bread sisters!

Recipes

Pimento Cheese Spread

12 oz shredded extra sharp cheddar

8 oz cream cheese

1 large jar pimentos (drained but reserve juice)

mayonese

salt

pepper

dash of cayene

1. Soften cream cheese.

2. Add a few tbs of each of these to taste & texture: mayonese, pimentos, pimento juice.

3. Add salt, pepper & cayene to taste.

4. Stir until smooth, add mixture to shredded cheese (if necessary, add more mayonese and juice to achieve desired consistency & taste).

5. Refrigerate to thicken spread.

Sausage-Apple Casserole

1 lb link pork or turkey sausage

5-6 granny smith or other baking apples

1/2 cup brown sugar (1/3 cup if apples are small)

2 tbs water

1. Preheat oven to 400F

2. Brown sausage, discard grease and cut into bite-size pieces.

3. Peel, core & slice apples, add cooked sausage & mix well.

4. Top with brown sugar, add water.

5. Bake at 400F for 45-50 minutes.

Indonesian Yamien Noodles

4 cloves of garlic, finely minced

1 lb ground pork or chicken

1 lb shrimp, finely chopped

1 lb mushroom, finely chopped

1 cube chicken boullion

1 tbs sherry cooking wine

1 tsp fish sauce

1 tsp white pepper

Indonesian sweet soy sauce

Rice wine vinegar

1 pkg egg or udon noodles

canola oil

water for boiling noodles

chopped scallions, cilantro, and Thai chili peppers (optional) for garnish.

1.   Saute minced garlic in 2 tbs canola oil for 1 minute.

2.   Add meat & shrimp and cook until brown.

3.   Add mushroom, white pepper, cooking wine, fish sauce, chicken boullion and sweet soy sauce.

4.   Stir-fry until all ingredients are cooked, set aside.

5.   In a large pot bring water to a boil, seasoned with salt & add a few drops of oil to keep noodles from becoming sticky.

6.   Cook noodles according to package instruction, drain well.

7.   On the bottom of a large bowl, pour some canola oil, rice wine vinegar and sweet soy sauce.

8.   Pour cooked & drained noodles to bowl and mix well until soy sauce covers all noodles.

9.   Add meat stir-fry to noodles, mix well.

10. Garnish with scallions, cilantro, and for added heat, chopped Thai chili peppers.

Latvian Sauerkraut

2 large jars of sauerkraut

1 apple

1 finely chopped onion

1 tbs caraway seeds

1 bay leaf

3 slices finely chopped bacon

1/2 cup brown sugar

Cook everything together in a slow cooker for 8 hrs, stirring occasionally.

Banana Bread Layer Cake

Cake

1 cup softened unsalted butter

2 cups all purpose whole wheat flour

1 tbs baking powder

1/2 tsp salt

1 1/4 cup granulated sugar

3 eggs at room temperature

1/2 cup rum

1 cup skim milk

2 very ripe mashed bananas

1 tsp pure vanilla extract

Low sugar strawberry jam

Frosting

1 pint heavy whipping cream

1 pkg instant vanilla puding

2 tbs powdered sugar

1 tbs maple syrup

1 tsp pure vanilla extract

1/2 cup skim milk

Beat in high speed all ingredients until forming firm peaks, refrigerate a few hours or overnight before making cake.

Cake

1.   Preheat oven to 350F.

2.   Sift flour into bowl along with salt and baking powder.

3.   In a separate bowl, beat at medium speed butter and sugar until well combined.

4.   Add eggs to mixture and continue to beat until well combined, reduce speed.

5.   Gradually add flour mixture and continue to beat at lower speed.

6.   Add mashed bananas, rum, milk and vanilla, beat until well combined.

7.   Pour evenly to 2 buttered 8" cake pan, gently shake side to side to level batter.

8.   Bake about 30-35 minutes until toothpick inserted into center of cake comes out clean.

9.   Let cake cool on wire racks for 20 minutes before turning out for icing & layering.

10. When cake is cool enough to ice, spread a thin layer of strawberry jam over top of first cake layer, add a layer of whip cream frosting,

11. Turn other cakelayer upside down and spread a thin layer of strawberry jam, then carefully turn cake while setting it on top of first cake layer, so the filling between the cake layers is in this order: strawberry jam, whip cream frosting, strawberry jam.

12. Ice top and side of cake with remaining frosting.   





      

SPRING TIME IN THE DESERT

Nothing spells Spring in the American Southwest better than colorful desert blooms, and fresh herbs plucked from the garden just in time for alfresco dining.  In the company of a fresh spring breeze and blue skies we began our afternoon with Blackberry Bramble (cocktail) and Southwestern Crab Dip before diving into Southwestern Salad with Cilantro Lime Vinaigrette. The entree was Navajo Indian Fry Bread Tacos served with an original recipe of Southwestern Spiced Rice, and for dessert it was a good looking Fruit Trifle sprinkled with  Almonds and Dark Chili Chocolate shavings. 

A great afternoon, spent in great weather with great food and great friends, under the watchful eye of a great God - tell me, is there anything better than that?

Blackberry Bramble and Southwestern Crab Dip served along Whole Grain Crackers

Southwestern Salad with Cilantro Lime Vinaigrette

Navajo Indian Fry Bread Taco served with Southwestern Spiced Rice

 Fruit Trifle sprinkled with Almonds and Dark Chili Chocolate shavings 

Links for Recipes:

Blackberry Bramble

Southwestern Crab Dip

Southwestern Salad with Cilantro Lime Vinaigrette

Navajo Indian Fry Bread Tacos - for a healthier take, use whole wheat all purpose flour and add some sliced avocados.

Southwestern Spiced Rice

2 cups cooked rice

1 bag frozen corn kernels, thawed (or use fresh corn if in season)

1 tbs olive oil

1 can black beans, rinsed

1 can diced tomatoes

1/4 cup chopped cilantro

Spices to taste: chili powder, curry, cinnamon, cayene pepper

Salt to taste.

1. In a medium pan, roast corn kernels in olive oil.

2. Add rice, tomatoes, black beans, and seasonings.

3. Garnish with chopped cilantro.

Fruit Trifle - serves 15 

1 (12 oz) frozen whipped topping, thawed

1 (8 oz) sour cream

1 (9 inch) Angel Food cake

1 pkg instant vanilla pudding mix

3 kiwis, peeled & sliced

1 pint fresh strawberries, sliced

3 bananas, peeled & sliced

Fresh blueberries

Slivered almonds

Dark Chili Chocolate, shaved

1. In a medium bowl, fold sour cream and unprepared pudding mix into whipped topping.

2. Break up cake into pieces.

3. Line a large trifle bowl (or other glass serving bowl) with kiwi & strawberry slices, reserving a small amount for later.

4. Place one layer of cake pieces in bottom of bowl, add bananas, blueberries, and 1/3 of whipped topping.

5. Repeat layering until all fruit & whipped topping ingredients are used.

6. Garnish top with remaining strawberries & kiwis, slivered almonds and chocolate shavings.

7. Refrigerate until serving.







A GUINNESS KIND OF DAY

               For the second month in a row we borrowed a number of recipes from my friend Ross Sveback (www.rosssveback.com)  who has perfected various Guinness recipes because, what could be more fitting for a St. Patrick's Day meal than the iconic Irish beer?  We also enjoyed the company of a special guest, a dear friend we hadn't seen in awhile whom we hope could come back to break bread with us from time to time.

Here's the menu:
Cocktail           Black Velvet
Opener            Guinness Extra Stout Cheese Soup
                       Emerald Isle Salad with
                       Guinness Extra Stout Vinaigrette Dressing
                       Irish Soda Bread
Entree             Guinness Extra Stout Stew served with
                       Mashed Potatoes and
                       Irish Fried Cabbage
Dessert           Guinness Extra Stout Chocolate Cake

               What a lovely day to fellowship and break bread, and on this particular occasion, to be nothing but Irish!

Black Velvet (Guinness mixed with champagne / sparkling wine) served in high balls

Guinness Extra Stout Cheese Soup -

so rich and decadent, it's the best beer cheese soup I've ever had!

Emerald Isle Salad with Guinness Extra Stout Vinaigrette Dressing

served with Irish Soda Bread

Guinness Extra Stout Stew served with

Mashed Potatoes and Irish Fried Cabbage

Guinness Extra Stout Chocolate Cake...yum...seconds, anyone?

Recipes

For Guinness Extra Stout Cheese Soup, Guinness Extra Stout Stew and Guinness Extra Stout Chocolate Cake, go to www.rosssveback.com.

Emerald Isle Salad

1 bag pre-wash spinach & arugula

2 Anjou pears, sliced into thin wedges

2 Persian cucumbers, sliced into thin strips

1 1/2 cups of halved grape tomatoes

Guinness Extra Stout Vinaigrette Dressing

Wisk together the following ingredients:

1/2 cup extra virgin olive oil

1 cap rice wine vinegar

1 tbs Dijon mustard

1 tsp Guinness Extra Stout

1 tsp salt

1/2 tsp pepper

Irish Fried Cabbage

1 cabbage, cored and coarsely chopped

1 can chicken broth

2 tsp butter

salt and pepper to taste

1. Heat butter and chicken broth on a skillet unter bubbling.

2. Add cabbage and stir.

3. Lower heat and cover until cabbage is tender, about 30 min.

4. Season with salt and pepper.



SHADES OF LOVE



             Our February theme came straight from our star dessert, the Shades of Love cake - a brainchild of my super talented friend, midwestern chef & lifestyle expert Ross Sveback (www.rosssveback.com). While it would've been much easier to just order his gorgeous cake (available through Williams-Sonoma), I decided to make my own version at home.

I admit the result of my cake decorating was far from the perfection of the inspiration cake. Nevertheless, I was pleased to have given it a try as a labor of love to my breaking-bread sisters whose enduring love and friendship makes my heart soar.

           

The Menu and a line of Pomegranate Champagne Cocktails 

Southwestern Shrimp Cocktail

Curried Carrot Ginger Soup served with Sourdough Croutons

Strawberry Tortellinin Salad served with Strawberry Vinaigrette Dressing

and Quinoa Black Bean Chips

Shades of Love Vanilla Bourbon Cake







THE NEW BASICS

              This early in the new year, healthy living and eating is high on most people's list of goals. Here we summarize what constitutes a healthy meal in 6 basics: grains, fiber, vegetables, fish, fruit and yogurt (the Greek kind).  As we aspire to a year of physical and spiritual wellness,  dining healthy in style while embraced by sisterly love certainly puts us on the right course.   Amen to that and to all that God has in store for us!

Appetizer of Gluten-free Whole Grain Chips with Hummus

Kale Blueberry Salad with Vinaigrette Dressing

Quinoa Black Bean Salad

Rosemary Baked Salmon

Moroccan Vegetable Medley

Mixed Berries Tapioca Yogurt Parfait

 

 

Recipes

 

 

 

Quinoa Black Bean Salad

 

1 cup Quinoa

1 1/2 cups water

2 tbsp olive oil

1 tsp paprika

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp coriander

2 red bell peppers, diced

1/4 tsp hot pepper flakes

1 tbsp cilantro, chopped

1 can corn, drained well

1 can black beans, rinsed and drained

1 large tomato, diced

1/2 cup feta cheese, crumbled

1 small can black olives

1/2 cup pinenuts

juice of 1 lemon

salt and pepper to taste

 

1. In a sieve, rinse the quinoa under water and drain.

2. Heat 1 tbsp oil in a sauce pan, add paprika and stir for 1 minute.

3. Add quinoa and water, bring to a boil then lower heat and cover for 20 minutes or until water is abosorbed and quinoa is tender.

4. Heat 1 tbsp oil in frying pan and saute onion, garlic, cumin and coriander until onions are translucent.

5. Stir in red peppers, hot pepper flakes and cilantro, saute for 5 minutes.

6. Add cooked quinoa to sauteed vegetables, then stir in corn, black beans, tomato, feta, olives, pinenuts, lemon juice, salt & pepper.

7. Transfer to a bowl and refrigerate until ready for serving.

 

 

Mixed Berries Tapioca Yogurt Parfait

 

1 pkg Kraft Pudding Mix

1/3 cup pure maple syrup

2 cups skim milk

3/4 cup coconut milk

1 egg

1 tbsp vanilla extract (or 1/2 tbsp vanilla extract & 1/2 tbsp pandan extract0

6 small tubs of mixed berries Greek yogurt with lowest sugar content

fresh strawberries, raspberries, blueberries and blackberries cut up into small chunks

chocolate sprinkles (optional)

 

1. In a medium sauce pan, mix pudding mix with maple syrup, skim milk, coconut milk and egg, let stand for 5 minutes.

2. Set sauce pan over stove on medium heat and stir constantly until boiling, turn heat down and add vanilla extract, mix well.

3. Remove from heat and let stand for 20 minutes, refrigerate until ready for serving.

4. Serve with fresh fruit chunks and chocolate sprinkles on top.