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.