• 1 pint fresh raspberries
• 1/2 pint fresh blackberries
• 2 cups thinly sliced strawberries
• 1/4 cup Pomegranate Balsamic Vinegar
• 2 tbsp brown sugar
Mix together berries with sugar and vinegar and allow to macerate for about 45 minutes. Serve with a garnish of fresh mint.
Monday, August 23, 2010
Cordon Bleu Burger
• 2 pounds ground chicken
• 1/4 pound shaved honey ham
• 4-6 slices Jarlsberg cheese
• Olive oil
• Sea salt
• Freshly cracked pepper
• Thinly sliced tomatoes
• Leaf lettuce
• Hollandaise sauce (recipe follows)
• Ciabatta Bread, toasted and cut into 4-6 sections, sliced in half
Lightly toast ciabatta bread on grill or in oven until light brown. Set aside. Divide meat into even portions, take a portion and make into two disks. Place a small mound of shaved ham onto the disk and top with slice of cheese. Place remaining disk on top and press edges to seal.
Brush with olive oil and season with salt and pepper. Cook on grill until for 5-7 minutes on each side.
Place meat on roll, top with desired amount of hollandaise sauce. Finish with lettuce and tomatoes.
Hollandaise Sauce, Blender Method
• 3 egg yolks
• 1-2 tbsp fresh lemon juice
• 1/2 cup butter cut into pieces
• 1/4 tsp salt
• Pinch pepper
In a blender, combine egg yolks, salt, pepper, and 1 tablespoon lemon juice. In a small saucepan melt butter over medium high, heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds. Next, with the blender running, remove cover and drizzle the hot butter in a thin stream of droplets. By the time two thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Season to taste with additional lemon juice and seasoning. If not using the sauce immediately, set blender carafe in tepid, but not warm water.
• 1/4 pound shaved honey ham
• 4-6 slices Jarlsberg cheese
• Olive oil
• Sea salt
• Freshly cracked pepper
• Thinly sliced tomatoes
• Leaf lettuce
• Hollandaise sauce (recipe follows)
• Ciabatta Bread, toasted and cut into 4-6 sections, sliced in half
Lightly toast ciabatta bread on grill or in oven until light brown. Set aside. Divide meat into even portions, take a portion and make into two disks. Place a small mound of shaved ham onto the disk and top with slice of cheese. Place remaining disk on top and press edges to seal.
Brush with olive oil and season with salt and pepper. Cook on grill until for 5-7 minutes on each side.
Place meat on roll, top with desired amount of hollandaise sauce. Finish with lettuce and tomatoes.
Hollandaise Sauce, Blender Method
• 3 egg yolks
• 1-2 tbsp fresh lemon juice
• 1/2 cup butter cut into pieces
• 1/4 tsp salt
• Pinch pepper
In a blender, combine egg yolks, salt, pepper, and 1 tablespoon lemon juice. In a small saucepan melt butter over medium high, heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds. Next, with the blender running, remove cover and drizzle the hot butter in a thin stream of droplets. By the time two thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Season to taste with additional lemon juice and seasoning. If not using the sauce immediately, set blender carafe in tepid, but not warm water.
Italian Shredded Beef Sandwiches
• 2 pound chuck roast
• 1 envelope dry Italian salad dressing mix
• 1 Tablespoon minced garlic
• 8-10 slices provolone cheese
• 8-10 Hamburger buns
Place roast in 3 1/2 - 4 1/2 quart slow cooker. Sprinkle the Italian salad dressing mix and garlic over the top of the roast. Cover and cook on low heat 10-12 hours. Remove fat from meat and shred with a fork. Open hamburger buns and place meat on one side, topped with a slice of provolone cheese. Turn oven on to the broil setting. Put buns on a cookie sheet and toast until golden brown (watch carefully as this step usually takes just a minute.) Serve with a favorite salad.
• 1 envelope dry Italian salad dressing mix
• 1 Tablespoon minced garlic
• 8-10 slices provolone cheese
• 8-10 Hamburger buns
Place roast in 3 1/2 - 4 1/2 quart slow cooker. Sprinkle the Italian salad dressing mix and garlic over the top of the roast. Cover and cook on low heat 10-12 hours. Remove fat from meat and shred with a fork. Open hamburger buns and place meat on one side, topped with a slice of provolone cheese. Turn oven on to the broil setting. Put buns on a cookie sheet and toast until golden brown (watch carefully as this step usually takes just a minute.) Serve with a favorite salad.
• Chocolate Peanut Butter Cookies
1 cup (2 sticks) butter
1 cup peanut butter
2 cups powdered sugar
1 ¾ cups crushed graham crackers
2 cups milk chocolate chips
Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
1 cup peanut butter
2 cups powdered sugar
1 ¾ cups crushed graham crackers
2 cups milk chocolate chips
Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
Sunday, August 1, 2010
White Chocolate Buttercream
1 c butter
1 tsp vanilla
4 c powdered sugar
2 Tbsp milk
4 oz melted white chocolate
On a medium high speed, cream butter until fluffy & lighter in color, about 5 minutes. Lower the mixing speed add powdered sugar, vanilla & milk. Mix until creamy. Drizzle white chocolate into frosting mix until well combined.
1 tsp vanilla
4 c powdered sugar
2 Tbsp milk
4 oz melted white chocolate
On a medium high speed, cream butter until fluffy & lighter in color, about 5 minutes. Lower the mixing speed add powdered sugar, vanilla & milk. Mix until creamy. Drizzle white chocolate into frosting mix until well combined.
Oreo and Fudge Ice Cream Cake
1/2 cup chocolate syrup
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.
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