My Blog: Clarisse Luncheon September 18th 2014

Hi Girls,

This is Clarisse our cook for the month of September

and what a cook she is. She said I am going to make something

really simple, and by the looks and taste it was not simple at all, she

put in a lot of work into this luncheon, and the taste was fantastic.

So thanks Clarisse for the nice luncheon, I hope we didn't all stay too late.

It was so fun to visit with everyone.

We are sorry our friend Marilyn couldn't attend, she decided to go to a very costly and

fancy hotel in Redding instead. Guess where that was? It was Mercy Hospital on the hill.

She is home and doing a lot better now so we are all thankful for that.

Marilyn you were missed by all and so glad you are okay now.

This is Clarisse our cook for the month of September

and what a cook she is. She said I am going to make something

really simple, and by the looks and taste it was not simple at all, she

put in a lot of work into this luncheon, and the taste was fantastic.

So thanks Clarisse for the nice luncheon, I hope we didn't all stay too late.

It was so fun to visit with everyone.

We are sorry our friend Marilyn couldn't attend, she decided to go to a very costly and

fancy hotel in Redding instead. Guess where that was? It was Mercy Hospital on the hill.

She is home and doing a lot better now so we are all thankful for that.

Marilyn you were missed by all and so glad you are okay now.

Another picture of our girl Clarisse, she is one Happy young lady!

I think she loves BLUE

This snack above they and to move it away from me.

Phyllo Roulades with Cheese

for soups and salads.

Handy notes from Clarisse below:

If you buy these frozen, ten defrost them overnight in the refrigerator. They are delicate to handle, but hardier than they appear.

Have all ingredients mixed and ready, butter melted, basting brush handy. Then assembling is quick and easy. So have ready.

12 sheets phyllo pastry leaves (about 11x14 inches). Cover phyllo leaves with wax paper and over all, a damp towel.

1/2-cup butter, melted

½ cup grated Parmesan cheese

Cheese Filling

Beat until blended

½ pound cream cheese

½ pound Ricotta cheese

½ cup grated Parmesan cheese

2 eggs

½ cup cracker crumbs

Heavily butter a 12x16 inch pan and preheat oven to 350˚. Use 2 phyllo leaves at a time, one on the top of the other. Baste the top leaf generously with butter. Place about 8 tablespoons cheese filling along the 11-inch edge. Roll up 3 times, tuck in the sides and continue rolling to the end. Place roulade in prepared pan and baste top and sides with melted butter. Sprinkle top with 1 tablespoon grated Parmesan cheese.

Continue with remaining phyllo leaves. Bake in a 350˚ oven for about 30 minutes until crisp and golden. Cut each roulade into thirds and serve warm. Yields 18-3-inch roulades. Can be prepared earlier in the day or day before, store in the refrigerator. About 1 hour before serving, remove from refrigerator and cut each roulade into thirds. 15 minutes before serving, heat in a 350 oven until heated through and crisped.

Cold Dilled Zucchini Soup with Shallots,

Garlic and Crème Fraiche

When you run out of friends to give zucchini to in the summer you can make soup with it. So says Clarisse

6-medium zucchini, sliced. Do not peel

6 shallots, finely chopped

2 large onions, finely chopped

6 cloves garlic, thinly sliced

3 cans (10 ½ ounces, each) chicken broth

And salt to taste

1/2-cup cream

½ cup sour cream

½ teaspoon dried dill weed

In a Dutch oven casserole, simmer together first 6 ingredients until vegetable are soft, about 40 minutes. Meanwhile stir together cream and sour cream and allow to stand at room temperature.

When veggies are soft, remove them with a slotted spoon to a processor or blender and blend them until they are pureed. (If necessary, add a little broth to the blender to facilitate the process.) Return the pureed veggies to the pan and stir with the broth until blended.

Stir in the cream mixture and the dill weed until blended. Heat eh soup through and then transfer to a porcelain tureen. Refrigerate it until well chilled.

Serve it with the Phyllo Roulades with cheese and keep a sharpe eye for an who may faint from ecstasy…Serves 6-8 peeps.

Can be prepared a day early and stored in the refrigerator. Allow to stand at room temperatures for about 10minutes, stir and then serve. It is also delicious warm.

Clarisse said its your choice, but she served it cold and it was really good. Now we know how she got rid of her zucchini in her garden.

Clarisse Chocolate Ricotta Cheese Cake

Clarisse said no calories!!! Ha Ha and a family recipe.

Chocolate Walnut Crust

1 ½ cups chocolate wafer crumbs

1/3 cup melted butter

1/3 cup finely chopped walnuts

Mix together all the ingredients until blended.

Press the mixture on the bottom of 10- inch spring form pan.

Filling

¼ cup cream

8 ounces semi-sweet chocolate chips

1-pound (16 ounces) Ricotta cheese, at room temperature

½ pound cream cheese, at room temperature

1-cup sugar

3 eggs, at room temperature

1- cup sour cream

2- teaspoons vanilla

In a saucepan, heat the cream. Add the chocolate chips and stir until chocolate is melted. Do this over low heat so the chocolate does not scorch.

Bet together the remaining ingredients until blended. Beat in the melted chocolate. Pour into prepared crust and bake in a 350˚ oven for about 55 minutes, or until the cake tester, inserted 1-inch off center, comes out clean. Do not over bake. Allow cake to cool in pan and then refrigerate for 4 to 6 hours. Overnight is better.

Decorate the top with chocolate curls if you wish. Remove from the refrigerator 20 minutes before serving. Serves 12 peeps.

Gold and Crimson Garden Salad

Crumble dry mint flavors the creamy dressing for this beet and fruit salad. Chill the beets and [pineapple separately, then drain well before serving. Substitute unflavored yogurt for sour cream I in the dressing gif you are counting calories/

1-can (about 13 oz.) pineapple chunks or tidbits, drained

1-can (about 8oz.) water chestnuts, drained and sliced

¼ cup salad oil

1-teaspoon sugar

3 tablespoons minced onion

salt and pepper to taste

creamy dressing (directions follow)

1-can (1 lb.) sliced pickled beets, chilled and drained

lettuce leaves.

Combine pineapple and water chestnuts, in a bowl

In a small jar, combine oil, sugar, lemon juice, paprika, onion, and salt and pepper to taste. Shake well, then pour over pineapple mixture. Cover, and refrigerate for at least 4 hours or until next day. Prepare and chill creamy dressing.

To serve, arrange beets one lettuce-lined platter. Drain pineapple and water chestnuts (discard marinade) and mound onto beets. Pass creamy dressing to pour over individual servings. Makes 6 servings.

Creamy dressing.

Combine 1 cup sour cream or unflavored yogurt, 1 tablespoon finely chopped green onion, 1 teaspoon dry mint, and salt and pepper to taste: blend well and chill.