Good Morning.
Here's a menu for a small dinner party for four people who like flannel shirts, turtlenecks, and sweaters. I'm putting this together on a day when I'm cold. The heat is on and I'm still cold but I don't mind it a bit. I love fall, but I'll rush the holiday season and recommend a Mulled Wine to begin the evening.
2 cinnamon sticks
5 cardamom pods
3 black peppercorns
4 whole cloves
1 1/4 cups granulated sugar
1 1/2 cups water
1 bottle dry red wine
1 tsp. vanilla
1 orange, sliced
1 lemon, sliced
More cinnamon sticks
Wrap the spices in a square of cheesecloth and tie with a string. In a pot, bring the sugar and water to a boil, stir to dissolve, add the spice bag, wine, vanilla, and fruit slices, and simmer for 3 minutes. Remove the bag and ladle into mugs. Garnish with a cinnamon stick.
Serve the drinks with something else warm, a Baked Clam Spread.
2 6 oz. cans minced clams, undrained
1/2 medium white onion, finely chopped
1 garlic clove, minced
1 tsp. lemon juice
1/2 cup unsalted butter
1 tsp. chopped fresh parsley
1 tsp. oregano from a jar
1/2 cup bread crumbs
4 oz. mild cheddar, shredded
Grated Parmesan
Combine the clams, onion, garlic, and lemon juice in a skillet. Simmer for 15 minutes. Stir in the butter, parsley, oregano, and clams. Spoon into a greased baking dish. Sprinkle with both cheeses. Bake at 350 degrees for half an hour. Serve right out of the oven with small party breads.
A soup would also be good.
Tomato Basil Soup
1 tbsp. olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 14 1/2 oz. can diced tomatoes
4 cups chicken stock
Kosher salt and freshly ground pepper
A dozen fresh basil leaves, chopped
1 cup heavy whipping cream
1/2 cup unsalted butter
Heat the olive oil in a soup pot over medium heat. Add the onion and saute until translucent. Add the minced garlic and saute for a minute. Add the tomatoes and chicken stock. Bring to a boil, then reduce heat immediately and simmer for 15 to 20 minutes. Add the basil. Puree this mixture in batches in a blender until smooth, then return to pot. Stir in the butter until melted, then add the cream and stir until well blended. Taste and add salt and pepper. Make this ahead and warm up to serve.
There's a restaurant in the Old Market in Omaha that has a tomato basil soup so scrumptious that Jamie and I were known to bring back a quart of it in a beer cooler and heat it up the next day. There are also two or three places in town that serve a good tomato basil and I patronize all of them. It is pure comfort on a cold day.
I also suggest Chicken in Orange Curry Sauce.
4 boneless, skinless chicken breasts
1/4 cup flour
1 tsp. curry powder
Dash of kosher salt and freshly ground pepper
2 tbsp. unsalted butter
2 tbsp. olive oil
2 tbsp. dry sherry
1/3 cup orange marmalade
1/2 cup orange juice
Pound the breasts until about half an inch thick. In a large baggie, place the flour, curry, salt, and pepper. Add the chicken and shake to coat each piece. Heat the butter and olive oil in a large skillet. Add the chicken and saute 4 minutes on each side. Remove and keep warm under aluminum foil. Add the sherry, marmalade, and orange juice to the pan, and stir until nicely heated and combined. Pour over the breasts and serve to 4 people. Easy and delicious but needs to be made at the last minute.
For color and as a nice change from potatoes or other starch, we suggest Broccoli and Water Chestnut Casserole.
3 10 oz. packages frozen broccoli florets
1 1/2 cups whole milk
2 1/2 tbsp. flour
Dash of kosher salt and freshly ground pepper
1 cup shredded sharp cheddar
1/2 cup cream cheese, softened
1 cup mayonnaise
1/2 medium white onion, finely chopped
1 8 oz. can water chestnuts, drained and sliced
Panko
Parmesan from a can
Cook the broccoli in water until just barely cooked. Arrange these pieces in an oblong baking dish sprayed with cooking spray. Combine the milk, flour, salt, and pepper in a sauce pan over medium heat. Bring to a boil, then reduce heat and cook
until thickened, stirring constantly. Reduce heat to low and add the cheddar and cream cheese. Stir until smooth. Add the mayonnaise, chopped onion, and sliced water chestnuts. Spoon this mixture over the broccoli. Top with Panko or other bread crumbs and Parmesan. Bake at 375 degrees for 25 minutes or until the top begins to brown. This can be put together ahead of time and baked just before serving.
Now we have an October Salad.
For the dressing:
1/4 cup sour cream
1/2 cup mayonnaise
Salt and pepper
1/2 cup crumbled blue cheese
Mix all the ingredients together and store in a covered container. Make it ahead.
For the salad:
1 large, firm apple, peeled, cored, and cut into chunks
2 fat pears, cut in half to make four halves
1/4 cup dried cranberries
1/2 cup chopped pecans, toasted in a skillet for a minute or two
Romaine, torn into nice pieces
Place some romaine on four individual plates. Place a pear half on each. Toss the apple chunks and dried cranberries in the dressing and pile some on each pear half. Scatter toasted pecans on top.
Toast the nuts and wash and dry the romaine ahead of time. Chop the apple and mix with the dried cranberries and cut the pears in half. Get some lovely guest to put the salad together while you tackle the chicken.
And for a make ahead dessert, Hello Dolly(s).
2 cups graham cracker crumbs
1/3 cup melted butter
3 tbsp. granulated sugar
1 cup finely chopped pecans or walnuts
1 cup chocolate chips
1 14 oz. can sweetened condensed milk
2/3 cup flaked coconut
Combine crumbs, butter, and sugar in a bowl. Press this mixture onto the bottom of a lightly greased 9x13 inch glass
baking dish and bake for about 8 minutes in a 350 degree oven. Sprinkle nuts, chocolate chips, and coconut over the crust,
Pour sweetened condensed milk over the top. Bake in the same oven for 25 minutes until slightly browned. Cool completely before cutting into squares.
I found this recipe in a box a few days ago. It's a treat I frequently found on the counter during high school and college and perfect with a cup of coffee after dinner.
Best regards,
Elisabeth
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