Judy's Luncheon June 10th 2013

This is Judy the cook for June
and her luncheon was delicious.
Thanks Judy for all your hard work.
And thanks to your kitchen helper Sandy
for helping.
We all had a great time and stayed until
after 4:00 PM, I thought they were going
to kick us out!!!  I am surprised they didn't
make us do the dishes.  Ha Ha

Sandy thanks for the use of your camera
I have mine working again…whew what
a relief.  I really appreciated you uploading
them to Picasa for me.  You are the best!!!
I was thinking what am I going to do
I can't take pictures, and I know that would
have made Pat happy…ha ha

Marilyn thanks for the little note pads
they are so cute and you are so thoughtful.

Everyone could make it to Judy's luncheon
which was nice.

Our next outing in July is Nancy's Cabin at
Lake Almanor.  Which will be a 3 day
stay.  It will be fun.
Hopefully I can take a lot of pictures
and blog our trip to Lake Almanor.

This and That

The salad was very good



I loved the brown bread, didn't try the
white but am sure it was very good also




Delicious salad tons of flavors in this!



Lemons off Judy's tree



Pickled garlic and yes it was good
Greek Olives were good also



Judy's Flowers, she is for sure a garden girl!
Her yard is beautiful!

Such a good time!

Before the big lunch

Yummy!

Judy’s Artichoke Gratins

Makes 6 servings

COOK:

8 ounces thick-sliced bacon, diced

2 cups leeks, sliced (1 pound)

1 tablespoon minced garlic

1/4 cup dry white wine

2 pkg. frozen artichoke hearts thawed quartered (8-9 ounces each)

½ cup heavy cream

1 cup shredded Gruyere

Salt and black pepper to taste

COMBINE:

½ cup fresh Italian bread crumbs

1 tablespoon minced fresh parsley

2 teaspoons minced lemon zest

1 teaspoon minced garlic

2 teaspoons olive oil

Preheat oven to 425 degrees.  Coat six ½-cup ramekins with nonstick spray; place on a baking sheet.

Cook bacon in a sauté pan until crisp.  Transfer bacon to a paper-towel-lined plate; set aside.  Drain all but 2 tablespoons drippings.  Sweat leeks and 1-tablespoon garlic in drippings, covered, over medium heat until leeks are tender about 5 minutes.

Deglaze pan with wine reduce until evaporated, and stir in artichokes and cream; cook to heat through.  Stir Gruyere and reserved bacon and season with salt and pepper.  Divide mixture among prepared ramekins.

Combine crumbs, parsley, zest, and 1-teaspoon garlic in a bowl; stir in oil.  Top gratins with crumb mixture, and bake until bubbly and golden, 15-20 minutes.

  

Stuffed Greek Chicken Breasts

Serves 4

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/4-cup feta cheese

Grated zest of 1 lemon

4 teaspoons Greek seasoning

Salt and freshly ground black pepper

4 (4 ounce) boneless, skinless chicken breasts

1-tablespoon canola oil

Preheat the oven to 350 degrees

In a bowl, combine spinach, feta and lemon zest.

Using a paring knife cut a pocket in the side of the thickest part of the breast, a bit more than halfway through the width and length of the breast.  Make sure not to poke through the meat. Stuff the breast with spinach mixture.  Use a toothpick or wooden skewer to close the flap.  Lightly coat chicken with Greek seasoning and sprinkle with salt and pepper.  In a large ovenproof skillet over medium-high heat, add oil.  Cook chicken for 3 to 5 minutes per side.  Transfer to the oven and bake for 8 to 12 minutes, or until cooked through.

The combination was very flavorful and delicious.

Dessert…YES!!!

I wonder who got that big piece of dessert!!!!

MANGO SAFFRON CHEESECAKE

Serves 16

Crust:

1-1/2 Cups graham cracker crumbs (about 2 sleeves)

1/4 teaspoon Ground Cardamom

½ Cup granulated sugar

6 tablespoons unsalted butter (3/4 stick), melted

Filling:

3---8-ounce packages cream cheese, room temperature

1-1/4 cups granulated sugar

2 teaspoons pure vanilla extract

1/8 teaspoon saffron (20 threads), crumbled into 2 tablespoons warm milk to release the color

4 large eggs

2 Cups canned puree mango or 1 pound frozen cubed mango or 2 large fresh, pureed in blender or food processor.

For Crust: Preheat oven to 325.  Lightly butter a 9-inch spring form pan and set aside.  In a medium bowl, combine the cracker crumbs, Cardamom and sugar.  Add the melted butter and stir until evenly moistened.  Press the crumb mixture firmly onto bottom and 1 inch up the side of the prepared pan.  Refrigerate for 15 minutes.  Bake until the crust is set, about 10 minutes.  Cool the crust completely.  While the crust is cooling prepare the filling.

For filling: Set water to boil in a kettle for the water bath.  In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl.  Gradually add the sugar and beat well.  Add the vanilla and saffron and mix.  Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition.  Beat in the pureed mango.  Wrap the bottom half of the spring form pan in foil (double layer to avoid any leakage).  Pour the filling into the crust.  Place the spring form pan in a roasting pan.  Pour boiling water into the roasting pan to come halfway up the side of the spring form.  Bake on the middle rack until just set in the center, about 1-1/2 hours.  We checked after 90 minutes and added 5.  Remove the pan from the water bath; let cool 20 minutes.  Run a sharp knife around the edge; let cool completely.  Cover; chill 4 hours to overnight before serving.

This was so good and fluffy!!!!