Pat's Luncheon December 7th 2012

This is Pat, our cook for December.

Pat thanks so much for the delicious
luncheon, it was so good. You are a great
cook!

Linda we are so sorry that you could not
attend this time.  CRY!

Fudge and more

Pat made a lot of candy and candied walnuts,
she was one busy girl for sure.

Leg of Lamb

Leg of Lamb

Leg of lamb…Garlic cloves inserted into roast.

Salt and pepper roast also top with

some Rosemary.

Roast in oven 350 degrees until done.

Potatoes

Rub baby potatoes with olive oil, salt, pepper and

rosemary.  Roast in oven until tender. 

This and That

This was really tasty with the beets and the Romesco

The bread was so good!


         Lamb gravy….yum

       Such a pretty table setting!

Jell-O Salad and Romesco Mayonnaise

Ribbon Salad

2-3-ounce package lime Jell-O

1-3-ounce package lemon Jell-O

½- cup marshmallows

1-cup pineapple juice

1-8oz cream cheese

1- 1 lb 4oz can crush pineapple

1-cup mayonnaise

2-3 oz pkg. cherry Jell-O

Prepare lime Jell-O and set in 9x13 pan.

Dissolve lemon Jell-O in 1-cup hot water.

Add marshmallows and melt, add pineapple

juice and cream cheese.  Add pineapple,

whipped cream and mayonnaise.

Pour over lime Jell-O.  Chill until set.

Prepare cherry Jell-O and top next layer.

Chill until set.

BEETS AND ASPARAGUS

With Romesco Mayonnaise

Romesco Mayonnaise

1 tablespoon minced garlic

A pinch of salt or less

1 ½ cups mayonnaise

1 cup sliced almonds toasted and

chopped.

½ cup seeded and finely chopped, drained

Canned plum (Roma) tomatoes

½ teaspoon cayenne pepper

¼ cup red wine vinegar

salt and freshly ground pepper to taste.

To make the Romesco mayonnaise, in a mortar,

Combine the garlic with a little coarse salt and

Using a pestle grind them together to form a paste.

Alternatively, in a bowl and stir in the garlic

paste.  Fold in the almonds, tomatoes, and

Cayenne pepper, tomato puree, vinegar and salt

And pepper to taste until well mixed.

Cover and refrigerate.

The Romesco is in the little dish.  You put in on
the beets and asparagus.

Bread is a family secret she said…..????

December Luncheon

YUM

Chocolate Tiramisu

8 oz cream cheese or mascarpone cheese

2/3 cup whipping cream

¼ cup sugar

Chocolate Zabaglione, recipe follows

½ cup coffee

½ cup Kahlua

24 crisp ladyfingers cookies (recommended: Savoiardi)

Unsweetened cocoa powder, for garnish

Dark chocolate shavings, for garnish

Directions

Place the cream/mascarpone cheese in a large bowl

and set aside.  With an electric mixer, beat the cream

and ¼ cup of the sugar in a medium bowl until soft

peaks form.  Fold the whipped cream into the cheese.

Then fold in the chilled Chocolate Zabaglione.  Cover

and refrigerate.

Whisk the coffee and Kahlua in medium bowl until

blended.  Line a 9¼ by 5 by 2-¾ inch metal loaf pan

with plastic wrap, allowing the plastic to extend over

the sides.  Working with 1 cookie at a time, dip

8 cookies into the coffee and Kahlua mixture,

and arrange in a single layer side by side over the

bottom of the prepared pan.

Spoon 1/3^rd of cheese mixture over the cookies to

cover.  Repeat dipping 8

cookies in the coffee/Kahlua and layering the cookies

and remaining cheese mixture 2 more times.  Dip

the remaining 8 cookies in the coffee mixture and

arrange side by side atop the tiramisu.  Press lightly

and compact slightly (the last layer will extend above

the pan sides).  Cover the tiramisu with plastic and

refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu.  Invert

the tiramisu onto a platter.  Remove the plastic.

Sift the cocoa over the tiramisu, and with a vegetable

peeler or sharp knife makes dark chocolate shavings

and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons heavy whipping cream

¼ cup semisweet chocolate chips

4 large egg yolks

1/3-cup sugar

pinch of salt

Add cream and chocolate to a heavy small saucepan.

Cook over medium heat, stirring often, until the

chocolate chips are melted and smooth.

Set aside and keep warm.

Which the egg yolks, sugar, and salt in a large

glass bowl until blended.  Set the bowl over saucepan

of simmering water, but do not allow the bottom of the

bowl to touch the water.  Whisk the egg mixture over

the simmering water until it is thick and creamy,

about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate

mixture into the egg mixture.  Cover and

refrigerate to chill completely. 

*Note from Ashley

*This recipe is enough to fill a loaf pan.  If you want

more, then just double the recipe and put in a bigger

pan.  It’s easy to adjust amounts in this recipe.

Judy's Luncheon November 16th 2012

Hi this is Judy, our cook for November,
she did a great job, and made everyones tummy full.
Thanks Judy for all your work.  Also thanks to
Sandy her hired helper.  ha ha

Pretty Table Setting

Judy’s Luncheon November 16^th, 2012

MEATBALLS AND SPAETZLE

German Meatballs

1 10-1/2-ounce can condensed beef broth

1 3-ounce can chopped mushrooms, drained (½ cup)

½ cup chopped onion

1-cup dairy sour cream

1-tablespoon all-purpose flour

½ to 1-teaspoon caraway seed

Spaetzle

German Meatballs:  Combine 1 pound ground beef, 1 egg,

1/4 cup fine bread crumbs, 1/4 cup milk, 1 tablespoon

snipped parsley, 1 teaspoon salt, 1/4 teaspoon poultry

seasoning, and dash pepper.  Shape in twenty-four

1-1/2-inch balls.

Brown slowly in 2 tablespoons shortening, shaking often. 

Add broth, mushrooms, and onion.  Simmer, covered

30 minutes.  Blend sour cream, flour, and caraway seed

stir into broth.  Cook and stir till thick.  Serve with spaetzle.

Serves 5 or 6.  (I doubled)

Spaetzle: Sift together 2 cups sifted all-purpose flour

and 1-teaspoon salt.  Add 2 beaten eggs and 3/4-cup

milk; beat well.  Place in coarse-sieved colander. 

Hold over large kettle of rapidly boiling water. 

Press batter through colander.  Cook and stir 5 minutes;

drain.  Sprinkle with mixture of 1/4-cup fine

bread crumbs and 2 tablespoons melted butter.

SWEET AND SOUR RED CABBAGE

1 medium head red cabbage (about 1-1/2 pounds) shredded

4 slices bacon, diced

1/4 cup brown sugar (packed)

2 tablespoons flour

1/2 cup water

1/4 cup vinegar

1 teaspoon salt

1/8 teaspoon pepper

1 small onion, sliced

Prepare and cook 5 cups shredded cabbage

as directed (heat ½ inch salted water (½ teaspoon

salt to 1 cup water) and 2 tablespoon vinegar or

lemon juice to boiling.  Add cabbage. Cover and heat

 to boiling; cook about 10 minutes.  Drain.

Fry bacon until crisp, remove and drain. 

Pour off all but 1-tablespoon bacon drippings.

 Stir brown sugar and flour into bacon drippings

in skillet.  Add water, vinegar, the salt, pepper

 and onion.  Cook, stirring frequently, about 5

minutes or until mixture thickens.

Add bacon and sauce mixture to hot cabbage,

stir together gently and heat through.  If desired,

garnish with additional crisply fried diced bacon. 

Serves 6 (I doubled)

Having fun…yes we are!

It doesn't get any better!

Sandy made this for Judy's luncheon and it was
fantastic!

Sandy’s Pumpernickel Rye Bread

1 ½  POUND LOAF

Water    8 ½ ounces (1 cup + 1 Tbsp.)(90-100 degree F

Molasses   2 Tbsp

Bread Flour 2 ¼ cups

Medium Rye Flour ½ cup

Cocoa, unsweetened 2 Tbsp

Salt 1½ teaspoon

Butter or margarine 3 tbsp

Active Dry Yeast 2 teaspoons

Or

Bread Machine/ 1 ½ teaspoons

Fast rise yeast.

Bake 25 to 35 minutes at 375 degrees

Add liquid ingredients to bowl

Add dry ingredients, except yeast to bowl

Tap pan to settle dry ingredients,

Place butter in bowl.

Make a well in center of dry ingredients add yeast. 

When done, remove bread from pan.

Cool on rack before slicing.

Outside

The trees and yard  a beautiful spot,


More beauty!

Dessert also Pumpkin Pie Truffles from Sees

PUMPKIN GINGERSNAP ICE CREAM

1 can (15 ounces) 100% pure pumpkin

1-teaspoon ground ginger

½ teaspoon ground cinnamon

1/4-teaspoon ground cloves

1-quart premium vanilla ice cream

16 gingersnap cookies, coarsely crumbled

Heat pumpkin, ginger, cinnamon and cloves in a medium

saucepan, stirring to blend flavors, about 5 minutes. 

Transfer to shallow pan; freeze to cool quickly. 

Soften ice cream (15 to 30 seconds on high power

in the microwave).  Turn into a large bowl; stir in

pumpkin puree until nearly incorporated.  Crumble

16 gingersnaps into ice cream and continue to fold until

incorporated.  Freeze until ready to serve.

Serves 8

GINGERBREAD

2-1/4 cups all-purpose flour

1/3-cup sugar

1-cup dark molasses

1/4-cup hot water

½ cup shortening

1 egg

1-teaspoon soda

1-teaspoon ground ginger

1-teaspoon cinnamon

1/4-teaspoon salt

Heat oven to 325.  Grease and flour Square pan 9x9x2 inches.

Measure all ingredients into large mixer bowl. 

Blend ½ minutes on low speed, scraping bowl constantly.

Beat 3 minutes on medium speed, scraping bowl

occasionally.  Pour into pan.

Bake 50 minutes or until wooden pick inserted

in center comes out clean.  Serve warm and, if desired

with whipped cream or applesauce (I will serve

with the pumpkin gingersnap ice cream)

Serves 9