Sugared Cranberries

This is my favorite recipe for the holiday season. They are beautiful, and always a hit with the adults and kids. Enjoy!

Yield: 9 servings
Ingredients
* 2 cups granulated sugar
* 2 cups water
* 2 cups fresh cranberries
* 3/4 cup superfine (bakers) sugar

Preparation
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Traditional Spanish Paella

Yield: 8 servings
Ingredients
Herb Blend:
* 1 cup chopped fresh parsley
* 1/4 cup fresh lemon juice
* 1 tablespoon olive oil
* 2 large garlic cloves, minced
Paella:
* 1 cup water
* 1 teaspoon saffron threads
* 3 (16-ounce) cans chicken broth
* 8 unpeeled jumbo shrimp (about 1/2 pound)
* 1 tablespoon olive oil
* 4 skinned, boned chicken thighs, cut in half
* 2 links Spanish chorizo sausage or turkey kielbasa, cut into 1/2-inch slices
* 2 cups finely chopped onion
* 1 cup finely chopped red bell pepper
* 1 cup canned diced tomatoes, undrained
* 1 teaspoon sweet paprika
* 3 large garlic cloves, minced
* 3 cups uncooked Arborio rice
* 1 cup frozen green peas
* 1/4 cup fresh lemon juice
* Lemon wedges (optional)

Preparation
To prepare the herb blend, combine the first 4 ingredients, and set aside.

To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.

Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 15 minutes, stirring frequently. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

Ham and Swiss Braid

Ingredients
* 4 cups all-purpose flour
* 2 tablespoons sugar
* 2 (.25 ounce) packages quick-rise yeast
* 1/2 teaspoon salt
* 1 cup water
* 1/4 cup Dijon mustard
* 2 tablespoons butter or margarine
* 1 pound thinly sliced deli ham
* 1 cup shredded Swiss cheese
* 1/2 cup chopped dill pickles
* 1 egg, lightly beaten

Directions
1. In a mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120*-130*. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

2. Roll dough into a 14-in. x 12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes.

3. Brush with egg. Bake at 375 degrees F for 30-35 minutes or until golden brown. Serve warm.

Cucumber Salad

Ingredients
* 2 Cucumbers
* 1 small red onion
* 1 1/2 tablespoons salt
* 1 tablespoon plus 1 teaspoon white wine vinegar
* 1 teaspoon sugar
* 2 teaspoons dried dill or 2 tablespoons fresh

Directions
Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

Blueberry and Blackberry Galette

Ingredients:
* 2 cups fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons cornstarch
* 1 tablespoon lemon zest
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon cinnamon
* 1/4 teaspoon salt
* 1/2 cup sugar, plus
* 1 teaspoon sugar
* 1 pie crusts
* 1 tablespoon cold butter, cut into pieces
* 1 egg, beaten

Directions:
1. Preheat oven to 425.
2. Line a baking sheet with foil and spray with non stick spray.
3. In a large bowl stir together blueberries, cornstarch, lemon zest and juice,
1/2 c sugar, cinammon and salt until combined.
4. Unfold pie dough onto a baking sheet.
5. Spoon the berry mixture into the center of the dough, leaving a 1 inch border.
6. Fold the edge of dough over the berries, pleating.
7. Dot butter over top of blueberries, brush the pastry with beaten egg.
8. Sprinkle pastry edge with remaining sugar.
9. Bake for 25-30 minutes until bubbling.

Our Next Meeting

Monday, July 19th at 6:00 for a picnic themed cooking club! In honor of the picnic theme we will meet at Beard's Plaisance by Lake Harriet. Thank you also to Lindsay for getting us out on a patio for our June meeting!

Bacon, Spinach, and Cream Potatoes

Adapted from Rachael Ray's Book of 10
I know this isn't from cooking club, but it's my favorite recipe at the moment!

3 pounds of partially peeled red potatoes
Salt
EVOO
4 center-cut bacon strips, chopped
1 medium onion, quartered and thinly sliced
2 10-ounce boxes frozen spinach, defrosted and wrung out
1 cup heavy cream
Black pepper
1/4 tsp. freshly grated nutmeg

Place the potatoes in a pot and cover with water. Bring up to a boil, salt the water, and cook until the potatoes are tender, 12-15 minutes. To a small skillet over medium heat, add a little EVOO and the bacon and cook until the bacon is browned, 7-8 minutes. Add the onions and cook until soft, 5 minutes more. Drain the potatoes and place back in the hot pot. Add the bacon and onions and defrosted spinach to the potatoes, and mash to combine, then add the cream. Mash until smooth and season the mixture with salt, pepper, and the nutmeg.

Strawberry Pie

9 inch graham cracker crust
1 1/2 qts. fresh strawberries
1/2 c. sugar
3 tbsp. cornstarch
1 tbsp. butter
Whipped Cream

Place 1 quart of berries in crust. Crush 1/2 quart of berries and combine with water, sugar, and cornstarch in saucepan. Bring to boil and boil for 2 minutes or until clear. Add butter. Spoon strawberry glaze over the whole berries, making sure that all berries are covered. Cool in refrigerator. Before serving, garnish with whipped cream.

Cookies from Prom

Sour Cream Cookies
(famous at Garden Party Prom)

1 1/2 cups sugar
1 cup margarine
2 eggs
1/4 cup sour cream
1 1/2 tsp. vanilla
4 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Cream sugar, margarine and eggs. Add sour cream and vanilla, mix. Add sifted dry ingredients. Chill before rolling out. Roll to 1/4 inch thick and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes.

Glaze
2 cups powdered sugar
3-5 Tbs. milk
1/2 tsp. vanilla
1 tsp. almond extract

Blend and adjust to desired consistency (you may need to add more milk to thin out if you want to dip cookies in the glaze).

Tasty Salad

Feta and Vegetable Salad
"Michoteta" - Middle Eastern
use as salad, relish for sandwiches, or stuffing in warm pita bread
Yields: 3 Cups
7oz. crumbled Feta cheese (1 1/4 C)
1 cucumber, peeled, seeded and chopped
1/2 large red onion, chopped
3Tbls olive oil
2 Tbls fresh lemon juice
Combine first 5 ingredients in large bowl.
Season with salt and pepper and toss well.
Before serving, add tomatoes, Greek Olives sliced or chopped.
Garnish with chopped fresh parsley Enjoy!

Here I Am!

I made it here, finally! Now, if I can just find that recipe...

Mango Lassis

Ingredients:
2 mangos- peeled and diced
2 cups plain yogurt
1/2 cup white sugar
1 cup ice

Directions:
Blend all ingredients in a blender until smooth and enjoy!

Serves 4

Curried Mango Chicken

Ingredients:
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
3 tablespoons curry paste
1/2 cup mango chutney
1 (28 ounce) can diced tomatoes, drained

Directions:
1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

Breakfast Breads

Banana Bread

1 1/4 cups sugar
1/2 cup butter
2 eggs
3 ripe bananas
1/2 cup vanilla yogurt
1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt

Heat oven to 350 and grease the bottom of a loaf pan.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, yogurt, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack.


Zucchini Bread

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 large eggs
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup chocolate chips (optional)

Heat oven to 350 and grease the bottom of loaf pan.
Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack.

Limoncello

Part 1:
10-12 lemons (organic preferred - since you use the peel)
1 750ml bottle vodka (100 proof is best)

Peel the lemons making sure not to get any white pith, which is bitter. Put all peels in a glass pitcher. Pour vodka over the peels, seal the pitcher with saran wrap and a rubber band, and store in a cool dark place for 1-2 weeks. I imagine the longer you store it, the more lemony it gets!

Part 2:
3 cups water
2 1/2 cups sugar

Bring water and sugar to a simmer until sugar dissolves to make a simple syrup. Remove from heat and let cool to room temp. Pour vodka through a strainer to remove lemon peels. Mix with simple syrup. Transfer the limoncello to two smaller bottles and store in the freezer.

Part 3:
Serve straight from the freezer. Enjoy!

Cooking Club 1.14.10

Next cooking club will be an Italian theme!  We will meet at Erin's around 6.  See you there!