BEYOND THE BIRD

Give thanks with a grateful heart....

That is where we must begin at this time of year.
Aside from collecting food donation for Kitchen on the Street (our chosen charitable recipient this year), we wine and dine while reflecting on God's goodness and blessings in our lives.
Here's hoping that you take a moment to do the same with your family around your Thanksgiving dinner table.

Now for the menu:

Cocktail: Cranberry and Blueberry Sangria

Appetizer: Baked Brie drizzled with Honey served with a variety of crackers

Salad: Shaved Brussels Sprout Salad

Entree: Zucchini Ribbons Pumpkin Lasagna

Side Dish 1: Roasted Beet and Sweet Potato Hash

Side Dish 2: Garlicky Green Beans

Dessert: Apple Pecan Upside Down Cake

Recipes

Cranberry and Blueberry Sangria
2 bottles dry red wine (such as Pinot Noir)
4 cups cranberry juice
1/3 cup honey
1 lemon, sliced and seeded
1 lb blueberries
2 cups chilled sparkling water
Crushed ice

1. In a large glass spouted dispenser (or pitcher), mix wine, juice, honey and lemon.
2. Stir until honey dissolves.
3. Add blueberries, then refrigerate about 2 hours.
4. Add sparkling water before serving and pout over ice.

Baked Brie drizzled with Honey

Shaved Brussels Sprout Salad

Zucchini Ribbons Pumpkin Lasagna
6 zucchinis, sliced lengthwise into 1/4" thick ribbons
1 lb lean ground turkey
1 medium sweet onion, chopped
1 celery stalk, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
1 large can (30 oz) pumpkin pie filling
1 tbsp orange juice
1 tbsp olive oil
1/2 cup chopped fresh parsley
2 - 15 oz tubs ricotta cheese
1 - 15 oz tub grated parmesan
salt and pepper to taste

1.   Preheat oven to 400F.
2.   Heat olive oil on a large deep skillet over medium high heat.
3.   Add ground turkey and cooked 3 minutes until almost done.
4.   Add chopped onion, celery & red pepper, cooked until onion turns clear.
5.   Add garlic, orange juice and pumpkin pie filling.
6.   Stir together then add chopped parsley, salt and pepper.
7,   Line a casserole dish with a layer of zucchini ribbons.
8.   Pour one layer of pumpkin mixture over zucchinis.
9.   Spread a layer of ricotta cheese over pumpkin mixture, then sprinkle a layer of grated parmesan   on top of the ricotta cheese.
10. Repeat step 7-9.
11. Bake covered for 20 minutes, uncover and bake another 20 minutes.

Garlicky Green Beans

Roasted Beet and Sweet Potato Hash

Apple Pecan Upside Down Cake

COMING UP ROSY

Like so many others across the country, we couldn't let the month of October go by without calling attention to Breast Cancer Awareness, our theme for today's brunch.

In that spirit, we honor our special guest, a very dear friend who's in the midst of her fight against this terrible disease.

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.

Roasted Beet Feta Gratin

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.

Chocolate Covered Strawberry Fudge Bars

SUMMER'S LAST FLING

Back from the summer break, we find ourselves still wrapped in Arizona heat. With cooler days on the horizon, it seems proper to close out these hot months with a cold refreshing meal while also celebrating a few birthdays. Many happy returns to our September ladies, and good-bye summer, hello 8-months of perfect weather!

Cocktail - Summer Breeze

over

Cheesecake Stuffed Strawberries 

Classic Gazpacho

Stetson Salad with Basil Pesto Vinaigrette

with

Watermelon Cubes

and 

Mango, Coconut & Blackberry Popsickle

with

Strawberry Mouse Cake

Recipes

Summer Breeze

1/3 cup pineapple juice

1/4 cup pink grapefruit juice

2 oz. gin

fresh mint leaves

seltzer water

1. Mix juice and gin, stir well.

2. Pour into high balls 3/4 full.

3. Top with seltzer water.

4. Garnish with mint.

Cheesecake Stuffed Strawberries

Classic Gazpacho

28 oz. or 2 cans diced tomatoes

1/2 cup water

1 small onion, diced

1 yellow bell pepper, diced

1 seedless cucumber, diced

1 jalapeno pepper, seeded and minced

2 garlic cloves, finely minced

2 tbsp extra virgin olive oil

2 tbsp sherry vinegar

2 tbsp chopped cilantro

salt and pepper to taste

1. In a blender, pureed together 1/2 cup of diced tomatoes with water and oil.

2. Transfer to a serving bowl and add remaining ingredients.

3. Refrigerate until ready to serve.

Stetson Salad

Smoked Wild Alaskan or Atlantic Salmon fillets

1 cup Quinoa cooked in chicken broth

2 cup chopped romaine

1 cup heirloom cherry tomatoes, halved

1 cup diced cucumbers

1 cup cooked sweet corn

1 cup diced avocados sprinkled with lime juice

1 cup crumbled asiago cheese

1/2 cup pepitas

1/2 cup dried black currants or raisins

Dressing

2 tbsp basil pesto (store-bought or home-made)

1 cup extra virgin olive oil

1 tbsp balsamic vinegar

salt and pepper to taste

1. Line all salad ingredients side by side on a large platter.

2. Whisk together all dressing ingredients.

3. Toss salad with dressing right before serving.

Mango, Coconut & Blackberry Popsickle 

PEACH PERFECT

Memorial Day weekend.  

The beginning of summer for American families is also  the time when peaches become abundant for the picking. Schnepf Farm in Queen Creek, Arizona, is where most locals go for a day of peach-picking.
In that spirit we present to you today's peach-y menu:

Sparkling Rosemary-Peach Cocktail

Peach, Prosciutto and Ricotta Crostini

Grilled Peach Spring Rolls with 

Peach Salsa Dipping Sauce

Peach Mango Arugula Salad

Peach Balsamic Pork Tenderloin

Southern Peach Cobbler with

Vanilla Ice Cream

As we savor this meal, we are reminded that life's precious moments such as this one is made possible by the sacrifice of heroic men and women of our beloved nation.

We remember them this weekend, they and our departed loved ones.

Happy Summer and see you in September!

Recipes

Sparkling Rosemary-Peach Cocktail

Peach, Prosciutto and Ricotta Crostini

Grilled Peach Spring Rolls with Peach Salsa Dipping Sauce

1 pkg rice paper spring roll wrapper

1 large Asian or Persian cucumber - cut into 3 inch strings

1 carrot - shredded

2 large almost ripe yellow peaches - slice around core

1 large ripe yellow peach - diced

1 pkg beansprouts

1 bunch fresh basil

1 bunch fresh cilantro

2 tomatoes, diced

1/2 cup balsamic vinegar 

1 cup olive oil

2 cloves garlic, minced

1/2 cup pure maple syrup

juice of 1 lime

dash of cinnamon

salt and pepper to taste

  1. In a medium bowl, toss peach slices with balsamic vinegar, cinnamon and a dash of salt.

  2. Heat 1 tbsp of olive oil on a griddle or skillet on medium high.

  3. Grill marinated peaches until brown, set aside to cool.

  4. Soak spring roll wrapper one by one in warm water according to package direction.

  5. Line an area of cool and clean kitchen counter with wax paper large enough for

      the size of spring roll wrapper.

  6. Place 1 layer of wrapper on wax paper and using a pastry brush,

      coat lightly with olive oil.

  7. Layer the following ingredient on center of wrapper: bean sprouts, shredded carrots, 

      grilled peach slices, cucumber strings, 1 sprig of cilantro and 1 basil leaf.

  8. Fold wrapper/skin over filling and roll into a 4" x 2" tubes.

  9. Brush outer skin again lightly with olive oil.

10. Repeat until filling is gone, refrigerate until serving.

11. In a sauce pan, heat 1 tbsp olive oil on medium high.

12. Saute garlic until soft, add diced tomatoes and diced peaches, cook until saucy.

13. Add lime juice, maple syrup,salt and pepper.

14. Remove from heat and let cool.

15. Chop a few sprigs of cilantro and add to salsa, serve with Spring Rolls.

Peach Mango Arugula Salad

1 pkg arugula - wash and pat dry

1 mango - sliced

2 peaches - sliced

1/2 cup toasted almond

1 small tub crumbled gorgonzola

1 cup olive oil

juice of 1 orange

1 tbsp balsamic vinegar

1 sprig of basil finely chopped

salt and pepper to taste

  1. Toss the first 5 ingredients in a large salad bowl,

  2. Whisk the next 5 ingredients together until incorporated into a dressing.

  3. Drizzle dressing over salad just before serving.

Southern Peach Cobbler

1/2 cup butter

1 cup sugar

1 cup self-rising flour

1 cup milk

vanilla

cinnamon

nutmeg

3 cup sliced peaches

vanilla ice cream

 1. Pre-heat oven to 350F.

 2. Melt butter in a square baking dish.

 3. Combine sugar, flour and milk into a batter, pour batter into center of melted butter.
     Do not stir.

 4. Drop peaches on top - do not mix.

 5. Bake 45-60 minutes until brown on top and around edges.
     The batter will rise around the peaches.

 6. Serve warm with ice cream.

TAPAS, AMIGAS!

Spring in full bloom.  Feels like a Tapas kind of day.

Let's start with some refreshing Red Sangria, shall we? 

Classic Spanish Sangria

And let's get caught up with our latest personal news over some healthy Tapas.

(from top) Roasted Herbed Almonds with Mancheego Cheese;

Spiced Chickpeas with Pimento-stuffed Olives;

Cheese-filled Eggplant Rolls;

Spanish Tropical Salad

But please make sure to leave room for some Paella.

Delicious and hearty Paella

And let's not forget the special treat of two flavors of homemade sorbet.

Cucumber, Celery and Gin with Red Grapefruit Sorbet

Can a fine Spring afternoon get any better than the company of sweet friends, tasty eats and amazing answered prayers?  This is one tough act to follow.  But try must we next month.  

In the meantime, enjoy the perfect weather while it lasts.

Recipes

Red Sangria  click here

Roasted Herbed Almonds

1/2 lb raw almonds

2 tbsp olive oil

1 tbsp fresh chopped rosemary

sea salt to taste

1. Preheat oven to 350F.

2. Coat almonds with olive oil, rosemary and seal salt.

3. Spread over cookie sheet and roast in oven until almonds turn golden brown, about 20 minutes.

Spiced Chickpeas  click here

Cheese-filled Eggplant Rolls

1 large eggplant, sliced length-wise into 1/2 thick ribbons

6 oz. crumbled feta cheese

1/2 cup finely chopped kalamata olives

1/2 cup sliced grape tomatoes

1/4 cup chopped flat leaf parsley

fresh basil leaves

1 clove garlic, smashed

1 cup olive oil

1 tbsp grated parmesan

1/4 tsp garlic powder

1. Place smashed garlic in olive oil, cover and let sit for 1 hr to fully infuse oil with garlic flavor.

2. Heat grill or griddle to medium high.

3. Brush one side of eggplant slices with garlic infused oil, place coated side on grill until browned.

4. Turn over and coat with remaining oil, grill until both sides are cooked and browned, let cool.

5. Mix feta cheese with olives, tomatoes and parsley into a paste-like consistency.

6. Line grilled eggplant slices with basil leaves (use one large leaf or several small leaves).

7. Fill center of basil with cheese mixture and roll eggplant slice into a ball

8. Mix well grated parmesan and garlic powder.

9. Arrange eggplant rolls on a platter and sprinkle with garlic parmesan.

Spanish Tropical Salad

1 pineapple

1 large mango

2 kiwis

1 large anjou pear

1 cup fresh strawberries

1 tbsp extra virgin olive oil

zest of 1 lemon

1 tsp honey

2 sprigs fresh mint

salt and pepper to taste

1. Slice all fruit into bite-size pieces, set aside 1 slice from each fruit, place remaining in a salad bowl.

2. To make dressing, mix a slice of each fruit with olive oil, lemon zest, honey, 1 sprig of mint, salt and pepper in a blender.

3. Finely chop remaining mint.

4. Before serving drizzle fruit salad with dressing and chopped mint.

Paella

Cucumber, Celery and Gin Sorbet

Red Grapefruit Sorbet