ALFRESCO AFTERNOON

Now that winter has been banished and spring blooms are sprouting, we can begin outdoor entertaining once again. And we do so by first serving up a very refreshing Aperol Spritz paired with Antipasto and some terrific Blue Cheese Crostinis.

We then dive into Rustic Flatbread Mushroom Pizzas (done in two varieties: pesto and marinara) paired with a great bottle of Chianti before closing out with Neapolitan Gelato garnished with fresh berries. Wouldn't you agree that alfresco dining with sisterhood of the gourmet-cooking kind under a clear sky is just o, so "fabulouso"?

Aperol Spritz

          Antipasto                                  Blue Cheese Crostini with Balsamic Roasted Grapes

2010 Luigi                        Rustic Flatbread Mushroom Pizzas in pesto and marinara sauce

Chianti Riserva

Neapolitan Gelato with Fresh Berries

Recipes

Aperol Spritz

Blue Cheese Crostini with Balsamic Roasted Grapes

Rustic Flatbread Mushrom Pizzas

4 - 9"x12" sheets whole wheat lavosh bread

1 lb portobello mushrooms, sliced

1 lb cremini mushrooms, sliced

1 medium sweet yellow onion, sliced

1 medium red onion, sliced

4 tbsp pesto sauce (store-bought or home-made)

4 tbsp marinara pizza sauce

1 lb shredded blend of italian cheese (parmesan, asiago and fontina)

1 garlic clove, finely minced

2 sprigs rosemary, finely chopped

bunch of fresh basil leaves, chopped into thin ribbons

olive oil

salt and pepper to taste

1.   In a large skillet, heat 2 tbsp olive oil over medium high.

2.   Saute yellow onion for 2 minutes, then add 1/2 of portobello mushrooms and 1/2 of cremini mushrooms until onion slices turn clear and mushrooms are cooked.

3.   Season with half chopped rosemary, salt and pepper to taste.

4.   Remove from skillet, set aside and let cool.

5.   Using the same skillet, repeat step 1 and 2 with red onion.

6.   Add minced garlic and half of basil ribbons.

7.   Season with salt and pepper to taste.

8.   Remove from heat and let cool.

9.   Pre-heat oven to 400F.

10. Brush 2 large cookie sheets with olive oil.

11. Place 2 lavosh bread side by side on each cookie sheet.

12. On one cookie sheet, spread a layer of pesto on lavosh bread, a layer of red onion and mushrooms mixture, then top with shredded cheese.

13. On the other cookie sheet, spread a layer of marinara pizza sauce on lavosh bread, a layer of yellow onion and mushrooms mixture, then top with shredded cheese.

14. Before serving, sprinkle remaining chopped rosemary on red sauced pizzas and remaining basil ribbons on pesto sauced pizzas.

LOVE BITES

How fortunate and fitting for us that this year's Valentine's Day should fall on a Saturday, the day we usually meet for fellowship and encouragement. One of the best ways to show that deep love and appreciation? Throw a fabulous brunch where every bite oozes hugs and kisses. Today those love bites include Toasted Seeds Citrus Salad Lettuce Cups, Fire-roasted Red Pepper Avocado and Smoked Salmon Tartinettes (in the shape of hearts - of course!), Mushrooms and Asparagus Egg Muffins, Flaky Herbed Gruyere Biscuits - all book-ended by Very Berry Champagne Cocktail and Coconut Flower Chiffon Cake.  

Happy Valentine's Day, dearies. Let's keep on loving each other every day while we can.

Very Berry Champagne Cocktail

Toasted Seeds Citrus Salad Lettuce Cups

Fire-roasted Red Pepper Avocado and Smoked Salmon Tartinettes

Mushrooms and Asparagus Egg Muffins

Flaky Herbed Gruyere Biscuits

Coconut Flower Chiffon Cake

Recipes

Very Berry Champagne Cocktail

1 bowl of fresh mixed berries (raspberries, blackberries, blueberries and strawberries)

Creme de Cassis

Rose Champagne or Sparkling Wine

1. Drop 1 tsp of Creme de Cassis on the bottom of champagne flute

2. Add 1 tsbp of fresh mixed berries

3. Fill up with champagne or sparkling wine

4. Garnish flute rim with a heart-shaped slice of strawberry

Toasted Seeds Citrus Salad Lettuce Cups

1 tbsp sesame seeds, toasted

1 tbsp mustard seeds, toasted

1 tbsp pumpkin seeds, toasted

1 pkg butter lettuce, washed & rinsed

6 clementines or 3 oranges, peeled, seeded and separated by wedges

1 large pink grapefruit, peeled, seeded and separated by half wedges

4 sprigs of fresh tarragon, finely chopped

1 shallot, finely chopped

1/2 cup extra virgin olive oil

1 tbsp honey

1 tbsp dijon or spicy brown mustard

salt and pepper to taste

1. Whisk together tarragon, shallot, olive oil, honey, mustard, salt & pepper until well incorporated.

2. In a bowl, toss citrus wedges with dressing.

3. Spoon salad into lettuce cups and sprinkle with toasted seeds.

Fire-roasted Red Pepper Avocado and Smoked Salmon Tartinettes

4 slices of Ezekiel bread, quartered and trimmed into small heart-shaped pieces

1 tbsp butter

1 pkg wild Atlantic smoked salmon

bunch of chives, thinly chopped

1 large avocado

1 fire-roasted red pepper (comes ready made in a jar)

1 tbsp capers

juice of 2 limes

salt and pepper to taste

Salmon Roe Caviar

1. In a blender, mix 2 tbsp chopped chives, avocado, roasted red pepper, capers and lime juice to a paste consistency.

2. Add salt and pepper to taste.

3. Butter bread slices and toast/broil in oven until crispy and golden brown.

4. Spread red pepper and avocado paste on each piece of toast.

5. Top with 1 tbsp of smoked salmon.

6. Garnish with caviar and remaining chives.

Mushrooms and Asparagus Egg Muffins

1 dozen eggs
1/2 tub (small size) whipped cream cheese
1/2 cup plain greek yogurt
1 bunch asparagus, diced
1 large shallot, diced
1/2 lb cremini mushrooms, diced
1 tbsp sherry cooking wine
salt and pepper to taste

1. Preheat oven to 375F.
2. In a large skillet, saute chopped shallot and diced asparagus over medium high heat for 3 minutes.
3. Add diced mushrooms, sherry cooking wine, salt and pepper to taste.
4. Cook until wine evaporated, remove from heat.
5. In a large bowl, whisk eggs with cream cheese and greek yogurt until well mixed, add 1 tsp salt and 1/2 tsp pepper
6. Fill each cup of non-stick muffin pan with mushroom & asparagus filling.
7. Ladle egg mixture into each muffin cup.
8. Bake at 375F for 30 minutes.

Flaky Herbed Gruyere Biscuits
1 pkg (2 sheets) puff pastry
2 cup gruyere cheese, shredded
bunch of fresh thyme (stems removed), finely chopped
1 egg, whisked

1. Preheat oven to 400F.
2. Divide each pastry sheet into 6 sections.
3. Fill the center of each section with shredded 1 tbsp of shredded cheese and sprinkle with thyme.
4. Fold and seal edges by pressing a fork around edges.
5. Brush with egg wash.
6. Bake at 400F for 30 minutes or until golden brown.

Coconut Flower Chiffon Cake
1 box white cake mix
3 eggs, separated into egg whites and yolks
1 1/4 cup water
1/3 cup vegetable oil
1 can coconut cream
1 cup coconut sugar
2 pkg edible flowers (found in fresh herb section of your grocery store)

1. Pre-heat oven according to direction on cake mix package.
2. Whip egg whites into a meringue
3. Mix together egg yolks, water, oil and cake mix until well blended.
4. Fold meringue into cake batter.
5. Coat 2 - 9" cake pans with baking spray.
6. Pour cake batter evenly to pans.
7. Bake according to package direction or until a toothpick inserted in the center of cake comes out clean.  Let cool.
8. Whip coconut cream and sugar until stiff, refrigerate at least 1 hr.
9. Ice cake with whipped coconut cream and sprinkle top with edible flowers.

REBOOT AND RECHARGE

Embracing the new year on a path to success is often easier said than done.  What better way to go on this journey than hand in hand with faithful friends who will keep us accountable to our goals and aspirations.  We begin today with a delightful healthy meal - light on calories yet bold on flavor, the perfect accompaniment to a prayer session over our three B's:

BEACON:        what we're aiming for
BLESSING:     what we're grateful for
BOUNDARY:   what we're watching out for


As to that deLIGHTful meal, here's the line up:

Cucumber Infused Vodka Tonic

Mango Shrimp in Endive Leaves

Vegetarian Stuffed Mushrooms

Raw Pea and Cabbage Salad

Baked Herbed Tilapia Fillets

Roasted Parsnip and Turnip with Rosemary

Clementines with Warm Raspberries

Recipes

Cucumber Infused Vodka Tonic

Mango Shrimp in Endive Leaves

Vegetarian Stuffed Mushrooms

Raw Pea and Cabbage Salad

Baked Herbed Tilapia Fillets - except replace Trout with Tilapia and instead of broiling for 5 minutes, bake in foil-covered pan at 325F for 30 minutes.

Roasted Parsnip and Turnip with Rosemary

4 parsnips, washed, rinsed and diced

1 large turnip, washed, rinsed and diced

2 heads shallots, finely chopped

3 cloves garlic, minced

2 rosemary sprigs, finely chopped
3 rosemary sprigs, for garnishing

1/2 lemon, juiced

1 tbsp olive oil

1 tbsp coconut oil

salt and pepper to taste

1, Preheat oven to 350F.

2. Toss all ingredients together in a large bowl.

3. Place in a baking dish in a single layer.

4. Roast uncovered for 1 hour and 15 minutes.
5. Garnish with remaining rosemary sprigs.

Clementines with Warm Raspberries

4 clementines, peeled and sectioned

1 pint raspberries, rinsed 

1. Place raspberries in a glass bowl and microwave for 2 minutes.

2, Pour raspberries over fresh clementines before serving.

THE COLORS OF CHRISTMAS

We're getting a head start celebrating Christmas this month with a dinner in the second week of December, with a brightly colored spread commemorating the birth of Jesus.
Food has always been a great a catalyst for fellowship no matter what time of the year, but especially this month when we are reminded that it's always better to give than to receive and that the best gift sometimes comes in very humble form. Like a baby in a manger.
In the midst of food and drink, let's not forget to 'come and adore Him'.
Merry Christmas to all you foodies!

The Grinch

Prosciutto Crisps

Relish Tray Wreath and Cream Cheese Christmas Tree

Swiss Chard Citrus Salad

Stuffed Collard Greens with Butternut Squash and Kale Gratin

Strawberry Santas

Recipes

The Grinch Cocktail

Prosciutto Crisps

Relish Tray Wreath

Cream Cheese Christmas Tree

Swiss Chard Citrus Salad

Butternut Squash and Kale Gratin

Strawberry Santas

Stuffed Collard Greens

1 lb sweet Italian sausage, casings removed

2 bunches collard greens, stems removed

1 large onion, diced

6 cloves garlic, minced

1 celery stalk, diced

2 apples (any kind), cored and diced

1 cup wild rice, cooked according to package direction (substitute water with chicken stock for more flavor)

2 (14.5 oz) cans crushed tomatoes

1 8 oz can tomato paste

1 cup dry red wine

1 tsp cinnamon

1/4 cup chopped fresh parsley

salt and pepper to taste

1.   Bring a large pot of water to boil.

2.   Immerse collard greens in boiling water for 1 minute, then remove and immersed in a large bowl of ice water.

3.   Strain water from greens, set aside.

4.   On a large skillet, cook sausage over medium heat.

5.   Add celery and half of diced onion, stir until onion turns clear.

6.   Add diced apples and half of minced garlic, cook until apples become tender.

7.   Add cinnamon, then salt and pepper to taste.

8.   Remove from skillet to a large bowl and stir in cooked wild rice.

9.   On the same skillet, saute remaining diced onion until onion turns clear.

10. De-glaze with red wine, then add crushed tomatoes.

11. Stir in tomato paste and remaining minced garlic and simmer until sauce slightly thickened.

12. Add parsley and salt and pepper to taste.

13. Preheat oven to 350F.

14. Line the bottom of an oven-proof casserole dish with a thin layer of tomato sauce.

15. Place 1 piece of collard green on a large plate then place a tbsp of sausage filling, wrap leaf over filling, then place on casserole dish seam-side down.

15. Repeat step 13 until all greens are stuffed with filling.

16. Pour remaining tomato sauce over stuffed collard greens.

17. Bake at 350F for 30 minutes.

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