Please don't compare Elizabeth M's photos to mine ;) My phone can only do so much. If anyone else has pictures of the food, R...I saw you had your camera, send them to me!
Pear and Walnut Sandwiches
Makes 4 large or 8 small appetizer-sized sandwiches
Ingredients:
8 slices of cinnamon raisin bread (or 16 small pieces)
1/2 cup (or more) light tub-style cream cheese
2 pears
1/4 cup chopped walnuts
1 cup alfalfa sprouts
1 Place the walnuts in a small dry skillet over medium heat. Cook the nuts, stirring frequently, until they are golden and fragrant, around 5 minutes. (Do not leave them unattended!)
2 Core and thinly slice the pears.
3 Toast the bread slices.
4 Spread about 1 tablespoon of cream cheese on each bread slice. Sprinkle walnuts evenly over half of the bread slices.
5 Finish each sandwich with pear slices, alfalfa sprouts, and the remaining bread slice. Slice in half and serve.
Green Tomato TartinesIngredients:
Crusty bread
Goat cheese (or substitute any other type of cheese)
Green tomatoes
One red onion
Kalamata olives
Fresh herbs – we used dill, basil, and chives
Olive oil
Kosher salt
1 Prepare your ingredients: Slice the green tomatoes. Thinly slice the red onion. Coarsely chop the olives. Chop the herbs. Slice the bread.
(If you want to remove some of the spice from the onion, soak the slices in cold water for about 15 minutes.)
2 Toast the bread: Place the bread in a broiler and broil for a few minutes on each side, until crisp (or in a toaster, depending on how many servings you are making).
3 Warm the tomatoes: In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle liberally with kosher salt. Heat until softened and they just begin to turn a bit golden, about 3 minutes per side. Taste, and add additional salt as necessary (we found they needed a bit of salt to have much flavor).
4 Assemble the sandwich: On each slice of bread, spread goat cheese. Top with warm tomatoes, onions, olives, and herbs. Serve immediately. (The tomatoes are best when warm, so you may want to reheat them if you can’t serve immediately.)
Ingredients:
4 ounces Brie cheese
4 slices rye bread
1 (28 ounce) can tomato puree
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves (optional)
1. Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
2. In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
3. Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
4. To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.
Ingredients:
4 ears sweet corn, in the husk
½ pound fresh mozzarella, cut into ¼-inch cubes, or bocconcini
2 ripe avocados halved, peeled, and cut into ¼-inch cubes
½ pint grape or other small tomato varieties, halved
8 to 10 fresh basil leaves, cut into thin strips
Sea salt and freshly ground black pepper to taste
½ cup Dressing
1. Preheat the oven to 400
2. Soak the corn in the sink or bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
3. Add the mozzarella, avocados, tomatoes, basil, salt, and pepper to the bowl with the corn. Drizzle ½ cup of the dressing over the salad and toss gently. Be careful not to over-mix or mash the avocados.
Salad Dressing:
3 tablepoons fresh lime juice
2 tablespoons olive oil
1 tablespoon seasoned red wine vinegar
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh garlic chopped.
Combine the ingredients in a small bowl; stir well with a whisk.
Ingredients
One 3 1/2-to-4-pound beef brisket
2 tablespoons Quito’s Butt Rub, or your fave barbecue rub
1/2 cup packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup Chipotle-Maple Barbecue Sauce, plus more for serving
1 cup beer
1. To make the barbecue beef brisket recipe, place the beef in a baking dish and sprinkle it with the Butt Rub.
2. Stir the brown sugar, Worcestershire sauce, and vinegar together in a small bowl and pour it over the brisket, turning it several times to coat it evenly on all sides. Cover and marinate in the refrigerator for at least 6 hours or overnight.
3. Preheat the oven to 350° F (176°C). Prepare a hot fire in a charcoal or gas grill or heat a grill pan over medium-high heat. Allow the brisket to sit at room temperature for a spell.
4. Transfer the brisket to a plate, allowing any excess marinade to drip back into the baking dish. Reserve the marinade. Transfer the brisket to the grill or grill pan and cook, turning only once, until slightly charred but not cooked through, 4 to 6 minutes per side.
5. Place the seared brisket in a large cast-iron or other ovenproof skillet and pour the reserved marinade over it. Stir the barbecue sauce and beer together in a small bowl and pour it over the brisket, turning it several times to coat it evenly on all sides. Cover the skillet with aluminum foil or a tight-fitting lid and roast the brisket for 3 to 3 1/2 hours, until it pulls apart easily with a fork.
6. Remove the brisket from the oven and let cool slightly. Transfer the brisket to a rimmed cutting board and thinly slice across the grain or use two forks to shred it. Serve the brisket warm, with additional warm barbecue sauce drizzled over the top or served on the table.
Barbecue Rub Recipe
Ingredients:
2 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher or sea salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper
1. Combine the ingredients in a small jar or airtight container and shake.
2. The spice rub will keep in a cool, dry place for up to 6 months.
Chipotle Maple Barbecue Sauce
Makes about 4 cups
Ingredients:
One 28-ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons
4 garlic cloves, minced
2 tablespoons Colman’s dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
1. Combine all of the ingredients in a heavy-bottomed saucepan and stir to combine.
2. Bring the sauce to a boil over medium-high heat.
3. Reduce the heat and simmer until the sauce is thick and reduced by about a quarter, 30 to 35 minutes. Let cool slightly.
4. The sauce will keep, refrigerated, in an airtight container for up to 2 weeks.
Golden Sweet Cornbread
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Honey Butter
Ingredients:
1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1. Cut the butter into chunks using the dough scraper.
2. Place butter into the mixer’s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Orange-Maple Roasted Sweet Potatoes
Ingredients:
2 pounds sweet potatoes (3 to 4 medium), peeled, halved lengthwise, and cut into 3-inch wedges.
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
¼ cup maple syrup
Juice of 1 orange
Leaves from 6 or 7 thyme sprigs (about 2 tablespoons)
Sea salt and fresh ground black pepper to taste
1. Preheat the over to 400
2. Place the sweet potatoes on a baking sheet with sides and toss with the butter, olive oil, maple syrup, and orange juice. Spread the sweet potatoes in a single layer and roast for 25 to 30 minutes, stirring occasionally so they brown evenly.
3. Remove the potatoes from the oven and sprinkle them with the thyme, salt, and pepper. Return them to the oven to roast for another 5 to 10 minutes, until tender when pierced with the tip of a knife. Season with more salt and pepper to taste and serve warm or at room temperature.
Lemon Roasted Asparagus
Ingredients:
1 pound thin asparagus, trimmed of tough ends
¼ cup olive oil
Juice of 1 lemon
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper to taste
2 tablespoons chopped chives or scallions (white and green parts of scallions)
1. Preheat oven to 400
2. Lay the asparagus on a baking sheet with sides and drizzle with the oil, lemon juice, and vinegar. Sprinkle with salt and pepper and toss to coat. Spread the asparagus in an even layer and roast, turning once, for 8 to 10 minutes, depending on the size of the asparagus, until they are bright green and just tender but still slightly crisp.
3. Arrange the asparagus spears on a serving platter, pour any remaining cooking liquid over them, and season with additional salt and pepper to taste. Serve warm or cover and refrigerate until ready to serve. Sprinkle with the chopped chives just before serving.
Ingredients:
Pastry for one 2-crust 9-inch pie
1 cup sugar
3 tablespoons all-purpose flour
¼ teaspoon nutmeg
Dash of salt
5 cups fresh peaches, peeled, sliced
2 tablespoons butter or margarine, melted
Preheat oven to 400. Line a 9-inch pie pan with pastry rolled 3/8 inch thick, and cover it with towel or plastic wrap while the filling is prepared.
Combine the dry ingredients in a large bowl and add the peaches. Mix thoroughly. Spoon the filling into the pie pastry. Drizzle the melted butter over the filling. Secure the top crust, lattice-style. Seal and crimp the edges. Bake 45 to 50 minutes, or until done. Serve with whipped cream or vanilla ice cream
Traditional Pie Pastry
For one 2-crust, 9 inch pie
Ingredients:
2/3 cup shortening or margarine
2 tablespoons sugar (optional)
2 cups all-purpose flour
½ teaspoon salt
5 to 7 tablespoons water
Mix the shortening, sugar, flour, and salt in a bowl with a fork or pastry blender until the mixture is crumbly. Add water 1 tablespoon at a time until dough is pliable. Work dough into a ball with hands after last tablespoon of water is added.
Simple Vanilla Ice Cream
Makes about ten ½ cup servings
Ingredients:
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons pure vanilla extract, to taste
Place milk and sugar in a medium bowl. Use a hand mixture (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and vanilla to taste. If not making ice cream immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 go 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Such a great night had by all! Thanks to the Elizabeths!
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