Pesto Cheese Fondue
Butternut Squash Soup
Tempura Fried Mushrooms
Filet of Beef
Fresh & Grilled Fruit Skewers
Garlic, Mustard Mayonnaise, & Sour Cream Horshradish Dipping Sauces
Bailey's Chocolate Fondue
Chocolate Cherry Almond Pound Cake
Chocolate Lover's Angel Food Cake
Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container. Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides. With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter. Add salt and pepper to taste. Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
Stir together the 2 cups flour, the baking powder, and salt in a medium mixing bowl. Cut in shortening with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in olives. Make a well in the center of the dry mixture, and add milk all at once. Stir with a fork until mixture is just moistened.
Turn dough out onto a lightly floured surface. Quickly knead, by gently folding and pressing the dough 10 to 12 strokes or until it is nearly smooth.
Roll out dough to a 16x8" rectangle, and cut lengthwise into thirty-two 1/2" wide strips. For each breadstick, twist two strips together. Place on an ungreased baking sheet. Bake in a 450 degree F oven for 10 minutes or until golden.
Meanwhile, bring shredded cheeses to room temperature; toss with the 3 Tbsp flour; set aside. Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more. Cook and stir until mixture bubbles gently.
Transfer mixture to fondue pot. Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble. Keep mixture bubbling gently over a fondue burner.
Serve with warm bread sticks and/or cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried potatoes, or other vegetables for dipping. Makes 2 cups (16 servings).
Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24 hours.
Mike made this recipe extra special -- he happened to have a turkey carcass on hand so he made fresh turkey stock as the base for the soup, rather than canned chicken stock.
Preheat oven to 350 F. Cut squash in half lengthwise. Scoop out and discard the seeds. Place skin side down in a shallow pan. Place 1 Tbsp butter and 1 tsp brown sugar in each squash half. Place carrots and onion slices around squash. Pour 2 cups of stock in the pan, cover tightly with aluminum foil and bake 2 hours.
Remove from oven, allow to cool slightly, then scoop pulp out of skins and place in a soup pot. Add carrots, onions, and cooking liquid. Add the remaining 8 cups chicken stock, rosemary, ginger, cayenne pepper, and salt. Stir well, and bring to a boil. Reduce heat, and simmer, uncovered, for 10 minutes.
Puree soup in a blender or food processor until smooth. Return to the pot, adjust seasonings, and heat through. Serve garnished with chives.
Slice bread at a bias in 1/2" slices. Brush one side with garlic olive oil. Broil 2 minutes or until lightly browned.
Garlic Olive Oil: Remove the skin and stems from 1 bulb garlic. Place in a clean jar and cover with olive oil. Refrigerate for at least one week.
recipe forthcoming from Bryan ...
Mushrooms: Clean the mushroom, removing the stems (reserve for other use) and scooping out a bit. Stuff with cheese, packing it firmly.
Tempura Batter: Mix the egg and water. Add flour and whisk quickly. Note: Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
Heat oil in a wok to 375 F. Doing a few at a time, dip the stuffed mushrooms into the batter, let drip a moment, and then fry, turning to lightly brown the entire outside. Serve piping hot.
In a bowl mix together spices oil and soy sauce and salt to make a paste. Add pork and with wet hands knead paste into meat. Cover bowl and leave in the refrigerator for at least 2 hours.
Peanut Sauce: Put the coconut into a bowl pour over the boiling water and leave to stand for 15 minutes. Strain mixture into a saucepan pressing well to extract all moisture. Discard coconut. Add remaining ingredients and mix well. Cook over a low heat stirring until the sauce comes to the boil. Serve hot with the meat cooked in hot oil. Serves 4 to 6.
We planned this dish, but unfortunately Greg & Adonice had to bow out at the last minute, due to rampant family illness. Given that we had two less people we decided to cut a dish, one that Greg was doing. We always have too much food -- that's a KLO staple! So we cut this dish but I've preserved the recipe. Ya never know when it will come in handy!
Toss veal in flour; dip in egg and coat in mixed crumbs and peel.
To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes. Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. Serve with the veal cooked in hot oil. Serves 4 to 6.
Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.
Bring shredded cheeses to room temperature. Toss with flour; set aside.
Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly, and make sure the cheese is melted before adding more. Stir until mixture bubbles gently.
Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in a little warm milk. Serves 12.
To toast bread cubes, place the cubes on a baking sheet. Bake in a 350 F oven 5 to 7 minutes or until the bread cubes are crisp and toasted.
Garlic Sauce, Mustard Mayonnaise, or Sour Cream Horseradish: combine all ingredients. Chill.
Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.
Absolutely awesome with Angel Food cake as the dunkable!
In a medium saucepan combine the sugar and water and cook over medium-high heat until the sugar is dissolved. Use a pastry brush dipped in hot water to brush down any crystals from the sides of the pan. Increase the heat to high and continue to cook until the sugar is a medium-dark amber color, about 8 minutes. (The length of time will vary depending on the stovetop as well as on the saucepan you are using.)
Remove from the heat and carefully add the butter. Using caution, slowly add the heavy cream -- the mixture will splatter and bubble up. Swirl the pan until the sauce is smooth and the heavy cream is thoroughly combined. Remove from the heat and stir in the nuts. Let cool for 15 to 20 minutes, then transfer to a fondue pot over a low flame and serve warm, with dipping items of choice. Yield: 4 to 6 servings
recipe forthcoming from Jay ...
recipe forthcoming from Jay ...