Clarisse's Luncheon November 16th 2015

This is Clarisse our cook for the month of November

She made a fantastic lunch, enjoyed by all.

We stayed so late I thought she was going to kick us out

so we left before that happened.  She gave us all a jar

of her homemade apple butter and it is so good. I think I will

try to mix it in Greek Yogurt.  Nothing ventured nothing gained I say.

All the ladies could attend the luncheon, and we were happy about that.

Next luncheon is at Marilyn's, our Christmas Luncheon.

Thanks Clarisse for all your hard work in preparing our delicious lunch!

And also for your farm where most of the items came from.

Remember to click on the picture to make it bigger if you like.

                                              

Limoncello covered almonds. 

Nope!  You can't eat this, it is covered in pine cone

little things, I don't know what you call the tabs off the pine cone,

it was really pretty.  I wonder how long it took to put them on the form?

Her table decorations were so cute!

                                             Pretty table setting

Clarisse, with Linda helping!

CLARISSE OWN BEET SALAD WITH GOAT CHEESE RECIPE

I bet you didn’t know Clarisse has goats in her back 40.  Well she does and even

Made homemade goat cheese special for our salad.  What a woman for sure!!!

And the beets came from her garden, and walnuts from her 200 acres of walnut trees.  She is a worker for sure.  Okay here is her secret recipe.  But you can buy the ingredients in the store without going to all the work that Clarisse did.

4-medium beets, scrubbed, trimmed and cut in half

1/3 cup chopped walnuts

3-tablespoons maple syrup

1-(10-ounce) package mixed baby salad greens, if you don’t grown them you buy them.

½ cup frozen orange juice concentrate

1/4-cup balsamic vinegar

1/2 –cup extra virgin olive oil

2-ounces of goat cheese.

Place beets in pan, with water enough to cover and bring to a boil, then cook for 20 to 30 minutes until tender, drain and cool then cut in cubes or slices.

While beets are cooking put the walnuts in a pan over medium heat and stir to toast, then stir in maple syrup, cook until evenly coated, then remove and sit aside.

In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing

Place a large helping of baby greens onto each plate then add the rest, of the ingredients.    Clarisse

Said you can be the master of the salad plate and design it the way you want to.

Also that she made this salad for her and her hubby and another couple so this recipe above served 4 people, so if you want it to serve more just figure it out.

                                                 The Young Ladies on the right

The Young Ladies on the left

CLARISSE OLD GRANDMA CLARK’S-BUTTERNUT SQUASH AND RAVIOLI                       SOUP

2- pounds butternut squash, Clarisse said she used 3 of her butternut squash from her garden.

2-14 ounce cans vegetable broth

½-cup water

1/8-teaspoon cayenne pepper

1-tablespoon butter

1-9 ounce package cheese ravioli

Cook halved squash in oven or microwave.  Peel and cut into ¾ inch pieces.

In saucepan, combine with broth, water, and cayenne.  Simmer 10 minutes.

Transfer to blender (not all at once) and process until smooth.

Return to a large pot, heat just to boiling and simmer five minutes.  Add butter.

(Soup may be refrigerated or frozen at this point.)

Meanwhile, coo the ravioli as directed.  Drain.  Ladle on top of each soup bowl.

The walnuts look perfect!!!  Well so does the salad and it was really good!

More Young Ladies on the left!

You can see the bread basket up front and it is full of

LOS MOLINOS BUTTERED FRENCH BREAD

Each slice was buttered perfect, and the taste was out of this world!

  

OUR BLONDE CLARISSE BLONDE BROWNIES

In a bowl combine

Flour Mixture

1-cup flour ½-teaspoon baking powder, 1/8-teaspoon soda, ½-teaspoon salt, ½-cup chopped nuts.  Set aside

Wet Mixture

Melt 1/3-cup butter or margarine. Remove from heat, Add 1-cup brown sugar, and mix.  Cool slightly. Add 1-slightly beaten egg, 1-teaspoon vanilla, and blend.

Then add flour mixture, a little at a time. Mixture will be very stiff.  Spread in a greased 9X9 pan with floured fingers.  Sprinkle ½ package chocolate chips over top. Bake at 350˚ 20 to 25 minutes.  Cool slightly before cutting.

GREAT GRAND MOTHERS ORANGE OR LEMON CRISPIES

1-cup shortening           1-egg

½-teaspoon salt            1 & ½-teaspoon orange or lemon extract

1-cup sugar                    1 ½ cup flour

Cream shortening, salt, and sugar.  Add egg.  Beat.  Blend in extract, then flour.

Drop by tablespoon on ungreased cookie sheets.  Bake 10 minutes at 375˚

Sprinkle with sugar while warm

CRACKLE-TOP GINGER COOKIES

1-cup shortening                             2-teaspoon soda

2-cup brown sugar, packed          2-teaspoon ground ginger

1-egg, well-beaten                          1-teaspoon vanilla

1-cup molasses                              1-teaspoon lemon extract

4-cup flour                                         Sugar (for tops)

½-teaspoon salt

Cream shortening, and gradually add brown sugar. 

Blend in egg and molasses, beat until light and fluffy.

In a bowl, mix dry ingredients and gradually blend into creamed mixture.  (Dough should be soft but not sticky, or tops won’t crackle.)

Add vanilla and lemon extract.  Chill about 4 hours.  Shape dough into 1-½ inch balls.  Place 3 inches apart on greased pan.

Bake 350,˚ 12 to 15 minutes, or until brown.  Sprinkle with sugar, then remove from baking sheet to cool.