She's faced her predicament with such courage and grace that she's touched and inspired every person who's come to know her.
What a blessing to have her in our midst!
We will continue to commit to prayer her on-going treatment, asking God Almighty for peace, strength and endurance in her journey, and wishing above all - God willing - that she'll be on the winning side, not only surviving but thriving: all healthy, rosy and cancer-free.
Raising a toast to honor our special guest: Pomegranate Spritzer
Mexican Shrimp Ceviche
Red Cabbage Salad with Blue Cheese and Maple-Glazed walnuts
Roasted Beet Feta Gratin
Steak Neapolitan
Chocolate Covered Strawberry Fudge Bar
Recipes
Pomegranate Spritzer
Fresh pomegranate seeds
POM pomegranate juice
Champagne or Sparkling Wine
Fresh mint leaves
1. Place pomegranate seeds in champagne flutes
2. Pour juice to 1/4 of flute
3. Top the rest with champagne
4. Garnish with mint leaf
Mexican Shrimp Ceviche
2 cup tomato juice
1 cup bottled clam juice
1/2 cup sherry wine vinegar
20 large sprigs cilantro
2 serrano or jalapeno peppers, cut in half
1 Tbsp worcestershire sauce
1 Tbsp olive oil
2 lbs uncooked shrimp, peeled and deveined
1 large tomato, chopped
2 green onions, chopped
2 Tbsp fresh cilantro
1 tsp fresh lime juice
1 tsp sugar
salt and pepper to taste
lime wedges to garnish
1. Boil the first 6 ingredients until thickened ( about 30 minutes), strain into a large bowl.
2. Using a non-stick skillet, saute shrimp in olive oil over medium high, about 4 minutes, then let cool.
3. Add shrimp to strained juice, then the rest of ingredients except lime wedges.
4. Refrigerate at least 3 hours or overnight.
5. Garnish with lime wedges before serving.
Red Cabbage Salad with Blue Cheese and Maple-glazed Walnuts
1/2 head of red cabbage, shredded
1 cucumber, peeled, seeded and julienned
1 red bell pepper, seeded and julienned
3 green onions, chopped
1 cup roasted unsalted walnuts
1 Tbsp butter, melted
1 Tbsp pure maple syrup
1 small tub of blue cheese crumbles
1 cup olive oil
1 Tbsp red wine vinegar
1 Tbsp sherry wine vinegar or rice wine vinegar
1 Tbsp dijon mustard
salt and pepper to taste
1. Mix melted butter and maple syrup in a bowl and toss with walnuts untill well coated.
2. Spread over wax paper and let sit at least an hour.
3. Whisk together olive oil, vinegars, mustard, salt and pepper until well incorporated, set aside.
4. Toss together all vegetables in a large bowl.
5. Sprinkle with blue cheese crumbles and maple-glazed walnuts
6. Toss with dressing right before serving.
Steak Neapolitan
1 small to medium beef tenderloin, sliced into medallions
1/2 lb prosciutto, diced
1 lb baby portobello mushrooms, sliced
1 lb porcini mushrooms (if fresh not available, use dried ones and re-hydrate according to package instructions), chopped/sliced
2 Tbsp olive oil
1/2 cup chopped fresh flat-leaf parsley
juice of 1 lemon
salt and pepper to taste
1. Pre-heat oven to 350F.
2. Season beef medallions with salt and pepper, set aside
3. In an oven-proof dutch oven, heat 1 tbsp olive oil over medium high.
4. Cook prosciutto and mushrooms until mushrooms have given off their liquid.
5. Stir in parsley and add salt and pepper to taste.
6. Arrange beef medallions over mushroom mixture in a single layer.
7. Drizzle with remaining olive oil and sprinkle with lemon juice.
8. Bake for 15 minutes uncovered for medium steaks.
