Linda's Luncheon January 16th 2014

This is Linda our hostess and cook for the month of January, everyone could come

except for Alcy, who was not feeling well.  Alcy you were missed.

We had a great luncheon and Linda went to a lot of work for us.  She came all the way from Reno, and brought the food, we sure appreciate all the work she does to make our tummy's happy.  

The cook for February is Nancy which will be on Tuesday, February 18th at noon

                                        

FRUIT WITH POPPY SEED DRESSING

2 chopped Gala Apples

3 peeled and sectioned Cutie tangerines

2 sliced kiwis

½- cup blueberries

2 cups halved strawberries

1 teaspoon poppy seeds

2 Tablespoons sugar (more if fruit too tart)

1/4 cup fresh lime juice (I used more)

1/4 cup unsalted pistachios, optional

Toss fruit with sugar.  Stir in lime juice and add poppy seeds.

Let stand at room temperature at least 1/2 hour.  Garnish with

Pistachios.

 Such a pretty table setting

She mixed cream and white, something I would

have never thought of doing.

It was beautiful!!!

 Yes Linda grew these from her own greenhouse

What a green thumb she has.

 SAVORY CREPES WITH CHICKEN, HAM, & MUSHROOMS

HER GREAT GRANDMOTHERS RECIPE 

HANDED DOWN TO THE ONE AND ONLY LINDA!!

Crepes  (I doubled this crepe recipe)

3/4-cup flour

3-large eggs, beaten

3/4 cup + 3 Tablespoons whole milk

Pinch of salt

6 Tablespoons melted butter

Whisk flour, eggs, milk and 4 1/2 T. butter.  Use remaining butter to make crepes.

Crepe filling: 

Makes about 12 large crepes or 16 smaller crepes

6 Tablespoons unsalted butter

½- cup flour

2 cups (1 can) hot chicken stock

½- teaspoon salt (I omitted this and used salted butter instead

¼- teaspoon pepper

1 1/2 cups heavy cream

1- Tablespoon milk

1 lb. chicken cut in small pieces

Emeril's Essence

1/2 cup finely chopped shallots

1 1/2 teaspoons minced garlic

8 oz. chopped mushrooms without stems

1/4 lb. ham chopped (3/4-1 cup)

¼- cup sherry

1 Tablespoon fresh Tarragon, minced

1 Tablespoon chopped green onions

1 cup grated Gruyere

¾- cup grated Parmesan cheese

In medium saucepan, melt 4 T. butter over medium heat.  Add flour, cook,

stirring constantly until a pale blond roux (2-3 min.).  Add hot chicken stock in steady stream whisking to incorporate.  Bring to simmer, cook, stirring

frequently.  Add 1/4 t. salt and 1/8 t. pepper.  Slowly whisk in cream, simmer, stirring until thick.  Remove from heat and cover to prevent skim from forming.

In large skillet, heat remaining butter, add chicken, season lightly with

Emeril’s Essence, and then cook, stirring until light brown (about 4 min.).  Remove with slotted spoon.  Add shallots and garlic,

simmer 1 minute.  Add mushrooms, remaining

salt and pepper.  Cook until mushrooms have given off their water and start to color (3-4 min.).  Add ham and cook 1 minute.  Add sherry and bring to boil, stirring to deglaze pan.  Add tarragon, green onion and return chicken to pan.

Blend and cook until sherry has evaporated.  Reduce heat to low, stir in enough cream sauce to bind and thicken (about 1-1 1/2 C).  Cool.

Put about 3 T. into each crepe and place seam down in buttered baking dish.

To remaining sauce, add Gruyere cheese and cook until melted.  Spoon

this over crepes. (Can be covered & refrigerated 1-2 days in refrigerator)

To serve:  Bring to room temperature and bake in 350 degrees- oven

20 minutes and then sprinkle with Parmesan cheese and bake until golden (350 degrees 10 minutes or so)

 FRENCH NICOISE VEGETABLE SALAD

RECIPE FROM THE FRENCH SIDE OF HER FAMILY!

Chopped Romaine and other varieties of lettuce

Small tomatoes halved

Small pieces of raw broccoli

Zucchini halved and sliced

Shredded carrots

Red onion to taste

French fried onions for topping

Pomegranate red wine vinegar dressing or any balsamic dressing

Pomegranate Dressing

7- Tablespoons olive oil

3-Tablespoons Pompeian Pomegranate Red Wine Vinegar

1- teaspoon Dijon mustard

1- garlic, minced

1 Tablespoon sugar or Splenda

Mix in jar and shake.  Store in Refrigerator

 CROISSANTS  

LINDA'S OWN RECIPE BY TRIAL AND ERROR

1 pkg. yeast, active dry or compressed

1- cup warm water (lukewarm for compressed yeast)

3 & 3/4 cup evaporated milk, undiluted

1 1/2 teaspoons salt

1/3-cup sugar

1 egg

5 cups flour

1//4 cup (1/2 lb.) firm butter at refrigerator temperature

1 egg, beaten with 1-Tablespoon water

In bowl, let yeast soften in water.  Add milk, salt, sugar, egg, and 1 cup flour.

Beat to make a smooth batter and blend in melted butter, set aside.

In large bowl, cut the 1 cup firm butter into remaining 4 cups flour until butter

particles are size of dried kidney beans.  Pour yeast batter over top and carefully

turn mixture over with spatula to blend just until all flour is moistened. 

Cover with plastic wrap and refrigerate until well chilled--at least 4 hours or

up to 4 days.

Remove dough to floured surface, press into compact ball, and knead about

six times to release air bubbles.  Divide dough into four equal parts.  Shape one part at a time, leaving remaining dough wrapped in plastic wrap.

Shape by rolling ball into 17-inch diameter on floured surface.  Using sharp knife,

cut circle into pie wedges.  Loosely roll into crescents, point down on baking sheet.

Cover lightly, let rise at room temperature.  Brush with egg beaten in water.

Bake at 325 degrees for about 35 minutes or until lightly brown.

WE HAD SO MUCH FUN, THE LUNCHEON LASTED UNTIL 4:00PM

WE ARE ALL SISTERS!

I THINK WE ALL LAUGHED SO MUCH AT THIS LUNCHEON

 PAT TELLING A NOTHER STORY, SHE IS GOOD AT THAT!!

GOOD UNTIL THE LAST DROP!

LEMON CHIFFON SQUARES

9 egg yolks

3/4 to 1 cup sugar

2 Tablespoons finely grated lemon peel

9 Tablespoons fresh lemon juice (more or less)

2 cups whipping cream, whipped

Beat egg yolks and sugar in saucepan until creamy yellow.

Stir in lemon peel and lemon juice and cook until thick,

stirring constantly.  Chill.  Whip cream and fold into

lemon mixture.  Spread on cookie crust that has also

been chilled.  Refrigerator.  Cut in squares, dot with

whip cream and a lemon slice.

KEEBLER PECAN SANDIES CRUST

1 pkg. cookies, crushed

4 Tablespoons butter, melted

Combine all and bake in 350-degree oven 10 minutes.

CRUST (USE RECTANGLE CAKE PAN)

1 package Keebler Pecan Sandies Cookies

4 Tablespoons butter, melted

Crush cookies and add the melted butter

Mix and press into pan.  Bake 350 degrees

for 10 minutes.  Cool and refrigerate to get cold

spoon.  Add shallots and garlic,

CANDIED LEMON PEEL

Sliced lemons

3/4 cup water

3/4 cup sugar

Boil sugar in water, stirring until sugar melts.  Add lemon slices,

simmer until slices look translucent.  Remove slices to cooling rack

(can use wax paper) and let dry.  Can remove to cookie sheet

and slowly dry in oven on low heat.

THIS DESSERT WAS REALLY GOOD, NOT REAL SWEET BUT SWEET, AND THE CANDIED LEMON PEEL WAS GREAT.