Sunday, February 13, 2011

Blue Cheese Date Wraps

Recipe from: Appetizers, Wine, and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

This recipe is absolutely delicious. We made it for Superbowl Sunday and it was a hit!

12 bacon strips
36 pitted dates 
2/3 cup crumbled blue cheese

Cut each bacon strip into thirds. In a large skillet, cook bacon in batches over medium heat until partially cooked by not crisp. Remove to paper towels to drain; keep warm.

Carefully cut a slit in the center of each date; fill with blue cheese. Wrap a bacon piece around each stuffed date; secure with wooden toothpicks.

Place on ungreased baking sheets. Bake at 375 for 10-12 minutes or until bacon is crisp.

Three-Cheese Walnut Spread

Recipe from: Appetizers, Wine, and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

1/2 cup coarsely chopped walnuts, toasted
8 oz pkg. cream cheese, softened
1/2 cup (2 oz) crumbled blue cheese
1/2 cup (2 oz) shredded mozzarella cheese
1/8 tsp coarsely ground black pepper
1 Tbsp snipped fresh parsley
Apple wedges, pear wedges, or assorted crackers (optional)

Preheat oven to 350. Toast walnuts

Combine cream cheese, blue cheese, mozzarella cheese and black pepper; mix well. Add walnuts. Spoon cheese mixture into small baking dish, spreading evenly. Bake 8-10 minutes or until cheese mixture is slightly melted. Garnish with parsley. Serve with apple or pear wedges, or assorted crackers. Makes about 16 servings.

Mediterranean Palmiers

Recipe from: Tapas and Wine presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

1 pkg. frozen puff pastry sheets
1/4 cup prepared pesto
1/2 cup crumbled feta or goat cheese
1/4 finely chopped sun-dried tomatoes
1/4 cup walnuts, chopped (optional)

Thaw pastry sheets at room temperature for 40 minutes. Line 2 baking sheets with parchment paper.Unfold 1 pastry sheet on lightly floured surface. Spread 2 Tbsp pesto over pastry. Top with 1/4 cup cheese, 2 Tbsp tomato, and 2 Tbsp walnuts. Starting at long sides, fold pastry towards center, leaving 1/4 inch space in center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet, pesto, cheese and tomato. Cover pastry rectangles with plastic wrap and refrigerate for 45 minutes.

Heat oven to 400. Cut each rectangle into 15(1/4 inch) slices. Place sut-side down, 2 inch apart on prepared baking sheets.

Bake for 14 minutes, or until golden. Remove palmiers from baking sheets and cool slightly on wire racks. Serve warm.

Stuffed Mushrooms

Recipe from: Tapas and Wine presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

4 large Portobello mushroom caps
2 tsp olive oil
1 1/2 tsp balsamic vinegar
1/4 tsp coarse salt
1/2 tsp freshly ground black pepper
1 1/2 cup chopped tomatoes
1/3 cup chopped kalamata olives
1 cup fresh whole-grain breadcrumbs
1/2 cup (4 oz) shredded fontina cheese
1/4 cup chopped fresh chives

  1. Preheat oven to 400. Place mushroom caps, gill sides up, on a rimmed baking sheet. Drizzle with oil and vinegar, and season with salt and 1/4 tsp pepper. Bake until caps are just tender, about 10 minutes
  2. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 tsp pepper.
  3. Divide tomato mixture evenly ( about 1/2 cup per mushroom) among Portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.

Blue Cheese Dip

Recipe from: Appetizers, Wine and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

1 cup (4 oz) crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp finely chopped fresh chives
Freshly ground black pepper

In medium bowl, thoroughly mix together the blue cheese, mayonnaise, and sour cream. Stir in the chives and add a few grinds of black pepper Taste and adjust the seasoning. Transfer to a serving bowl. Serve immediately with vegetable dippers, pita chips, bagel chips, or other dippers.

Caramelized Onion Dip

Recipe from: Appetizers, Wine and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

3 Tbsp olive oil
3 large sweet onions (about 3lbs) such as Walla Walla, Vidalia, or Maui, cut into 1/2 inch dice
2 large shallots, finely diced
1 1/2 Tbsp sugar
1/3 cup balsamic vinegar
1/3 cup sour cream
3 Tbsp mayonaise
3/4 tsp salt
1/2 tsp freshly ground pepper

In a 12 inch saute pan over medium-low heat, warm the oil an swirl to coat the pan. Add the onions and cook ,covered, stirring frequently, until the onions soften and turn translucent, about 10 minutes. Uncover the pan and continue sauteing, adjusting the heat to low if the onions begin to brown, until the onions are completely softened and begin to caramelize, about 15 minutes longer. Add the shallots and saute until softened, about 5 minutes longer. Add the sugar and continue to cook, stirring constantly, until the onions turn a beautiful caramel color, 5 to 7 minutes longer. Add the balsamic vinegar and stir to combine. When the vinegar has evaporated, remove the pan from the heat. Transfer the onion mixture to a bowl and cool about 15 minutes. Add the sour cream, mayonnaise, salt and pepper to the onion mixture. Stir until completely combine. Taste and adjust the seasonings. Transfer to a serving bowl and serve slightly warm or at room temperature.

Coffe Cake

My mom got this recipe from Dorothy Nylund and made it all the time.  When I make it I think of my mom.

Part 1:
Sift 4 cups flour
Add 1 tsp salt
Mix 1/2 lb margarine with above as for pie crust

Part 2:
1/4 cup milk (scalded then cooled to lukewarm)
1 tsp sugar
1/2 tsp flour
2 pkgs. yeast
Mix this together and let rise to top of cup

Part 3:
Beat 2 eggs
Add 2 tsp sugar
1 cup warm milk (scalded, then cooled)
Add this to part 2, then mix the above with part 1

Divide into three parts and roll out like heavy pie crust. Spread with 1/2 lb melted margarine and sprinkle with cinnamon, brown sugar, and chopped walnuts or pecans.  I like to also add raisin or dried cherries.

Roll like jellyroll. Put in pan and cut lengthwise on top(not all the way through). Spread out with fingers and let rise double in bulk. Bake 350 degrees for 1/2 hour.

Raspberry Chicken

Recipe from: Sam and Katie's Favorite Recipes, 1992

2 whole boneless, skinless chicken breasts (about 2 lbs)
2 Tbsp sweet butter (unsalted)
1/4 cup finely chopped onion
4 Tbsp raspberry vinegar
1/4 cup chicken stock or broth
1/4 cup heavy cream
3 Tbsp canned crushed tomatoes
16 fresh raspberries (optional)

  1. Cut each chicken breast into halves along the breastbone line. Flatten each breast half by pressing it gently with palms.
  2. Melt butter in a large skillet. Raise the heat, add chicken, and cook for about 3 minutes per side, or until lightly colored. Remove from skillet. 
  3. Add onion to the pan and cook, covered, over low heat until tender, about 15 minutes.
  4. Add the vinegar, raise the heat, and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in chicken stock, cream, and tomatoes and simmer for 1 minute.
  5. Return chicken to skillet and simmer, basting often with sauce, until they are just done and the sauce has been reduced and thickened slightly, about 5 minutes. Be careful not to overcook. 
  6. Remove chicken from sauce and arrange on a heated serving platter. Add raspberries to the sauce and cook over low heat for 1 minute. Pour the sauce over the chicken and serve immediately.

Pasta with Sausage and Peppers

Recipe from: Sam and Katie's Favorite Recipes, 1992

3 lb sweet Italian sausage
3 Tbsp olive oil 1 cup finely chopped onions (optional)
3 sweet red peppers, seeded and cut into julienne strips
1 cup dry red wine
1 can (2lb, 3 oz) Italian plum tomatoes, including liquid (I use Progresso crushed tomatoes)
1 cup water
1 Tbsp dried oregano
1 tsp dried thyme
salt and freshly ground pepper
asparagus (optional)
dried red pepper flakes
1 tsp fennel seeds
1/2 cup chopped Italian parsley
6 (or more) garlic cloves, minced

  1. Prick sausage with a fork and put them in a pot with 1/2 inch of water. Set the pot over medium heat and simmer, uncovered, for 20 minutes. The water will evaporate and the sausages will begin to cook in their own fat. Turn them occasionally, cooking for an additional 10 minutes, or until well browned. Remove and drain on paper towels
  2. Pour sausage fat out of the pot. Set over low heat. Add olive oil and onions and cook, covered, until tender, about 25 minutes.
  3. Add the peppers, raise the heat, and cook uncovered for another 5 minutes, stirring frequently. 
  4. Add wine, tomatoes, water, oregano, thyme, and salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes.
  5. Meanwhile, slice the sausages into 1/2 inch thick pieces When the sauce has simmered for 30 minutes, add sausage and fennel seeds and simmer, uncovered, for another 20 minutes. 
  6. Ad parsley and chopped garlic and simmer for another five minutes.
  7. Serve over 2 lb cooked pasta of your choice (best with bowtie pasta, but can also use penne)

Pasta Primavera

Recipe from: Sam and Katie's Favorite Recipes, 1992

16 ounces linguine
4 Tbsp butter or margarine
4 Tbsp olive oile
2 shallots, finely minced
3 cloves garlic, finely minced
2 large ripe tomatoes, chopped
1 cup tiny broccoli florets
16 fresh mushrooms, thinly sliced
24 snow peas, trimmed
1 tsp basil
1 tsp oregano
1/2 cup Parmesan cheese, grated
salt and pepper, to taste

Cook linguine al dente.  While cooking, heat butter and oil, and saute shallots and garlic for about 5 minutes. Add vegetables and herbs; cook until thoroughly hot, but still crisp. Drain pasta. Add grated cheese and toss gently. Season with salt and pepper and serve immediately.

Marinade for Beef

Recipe from: Sam and Katie's Favorite Recipes, 1992

1 cup bottled Italian dressing
1/2 cup low-sodium soy sauce
3 Tbsp Worchesteshire sauce
2 tsp. hot Chile oil
1/4 cup dark brown sugar
2 to 4 tsp balsamic or red wine vinegar

Whisk all ingredients together. Add beef, coat and marinate in refrigerator, the longer the better (up to 3 days).

Another variation is to delete the worchesteshire sauce and add fajita seasoning to taste.

Marinade for Chicken or Pork

Recipe from: Sam and Katie's Favorite Recipes, 1992

1 cup low-sodium sauce
Juice from 2 large limes
3 tsp freshly grated ginger, or 1 tsp dried
2 large cloves garlic, minced
6 oz pineapple juice
1 Tbsp hot Chile Oil (Sesame oil)
1/4 cup dark brown sugar
1/4 to 1/2 cup honey
3 tsp sesame seeds

Whisk all ingredients together in marinating dish. Add meat, coat well. Marinate at least 2 hours, preferably overnight.

Marinade for Fish

Recipe from: Sam and Katie's Favorite Recipes, 1992

3/4 cup mayonnaise
Juice from 1 large lime
1/2 cup dry white wine
1 tsp shallots, finely minced
1 tsp white pepper
2 tsp Dijon mustard
2 tsp dried dill

Whisk all ingredients together in a marinating pan or other large pan. Add 4 to 6 fish fillets (we have used catfish, salmon, and snapper) and coat all of the fish well. Refrigerate at least 2 hours, preferably 6 hours. Occasionally shake the dish to re-coat all of the fillets. Fish can be either grilled or baked.

Fettuccine All'Alfredo

Recipe from: Sam and Katie's Favorite Recipes, 1992

1 cup heavy cream
3 Tbsp butter
12 oz fettuccine
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper
Freshly ground nutmeg

  1. In a large pan, put in 2/3 cup of cream and all the butter and simmer over medium heat until the butter and cream have thickened, about 45 seconds. Turn heat off.
  2. Bring 4 quarts of water to a boil. Drop fettuccine and cover the pot until the water returns to a boil. Cook al dente, then drain immediately when done, and add to the butter and cream mixture.
  3. Turn the heat on to low, and toss the fettuccine to coat. Add the rest of the cream, all of the cheese, about 1/2 tsp of salt, 4 to 5 twists of the pepper mill, and 2 to 3 twists of the nutmeg. Serve immediately.

Queso Sauce

Recipe from: Sam and Katie's Favorite Recipes, 1992

1 lb velveeta light cheese, cut into cubes
1/2 green pepper, finely chopped
1/2 cup finely chopped scallions
1/2 cup finely chopped celery
Pace medium piquante sauce

In a large microwave-safe bowl, put velveeta chunks and about 1 cup of piquante sauce and all of the vegetables. Microwave on medium-high power for about 10-15 minutes, stirring every 2-3 minutes. Do not overcook.

Broccoli Cheese soup

Recipe from: The Sunday Cook by Grace Howaniec

5 Tbsp. margarine (divided)
1/4 cup chopped yellow or white onion
1 large clove garlic, peeled, halved
2 lbs. fresh broccoli
1 large rib celery, washed
1 large carrot, peeled
4 green onions
2 1/2 cups chicken broth
1/4 cup flour
1/4 tsp. salt
1/4 tsp freshly ground black pepper
Dash of nutmeg or to taste
1 1/2 cups skim milk
4 ounces shark Cheddar cheese, grated

  1. In heavy 4-quart kettle, melt 1 Tbsp of the margarine over medium-high heat. Add 1/4 cup yellow onion and garlic saute, stirring constantly, 2 minutes, or until onion is transparent; remove from heat and set aside.
  2. Cut off broccoli stalks and discard. Divide broccoli into small, 1 inch long florets (you should get about 3 cups). Rinse thoroughly and drain; set aside.
  3. Cut celery into 1/8 inch diagonal slices. Using food-processor julienne blade, hand grater or a sharp knife, cut carrot into 1/8 by 1 inch long julienne strips. Slice green onions into 1/4 inch pieces. You should get 1/2 cup celery, 1 cup carrots and 1/2 cup green onion.
  4. Remove and discard garlic from sauteed onion in kettle; stir in chicken broth. Add broccoli florets and prepared carrot, celery and green onion. Bring to boil over high heat; reduce heat to simmer. Cover, leaving cover just slightly ajar to prevent broccoli from turning drab in color. Simmer 10 minutes.
  5. Meanwhile, in medium saucepan, melt remaining 4 Tbsp margarine. Whisk in flour, salt , pepper, and nutmeg, mixing until smooth. Cook over medium heat, whisking constantly, about 1 minute, or until it bubbles. Then gradually whisk in milk. Cook, stirring constantly, over medium-high heat until mixture comes to a boil and thickens, about 4 minutes. Add cheese, whisking until cheese melts. Pour cheese sauce into broccoli-chicken broth mixture in kettle. Stir until soup is blended. Makes 6 servings. 
*Note: I used Sharp Cracker Barrel Cheese from Kraft

Tomato-Orange Pasta Toss

8 ounces uncooked penne (tube-shaped pasta)
1 ounce sun-dried tomatoes, packed without oil (about 12)
1/2 cup boiling water
3 Tbsp. water
2 tsp. olive oil
6 garlic cloves, thinly sliced
2 (3x1/2 inch) strips orange rind (colored part only)
3/4 cup orange uice
1 (28 ounce) can crushed tomatoes, undrained
3 Tbsp. chopped fresh parsley
9 ounces part-skim mozzarella cheese, cut into 1/2 inch cubes

Cook penne according to package directions, omitting salt and fat. Drain well. Place ina large bowl

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.

Place 3 Tbsp water and oil in a saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley and cheese toss well.

Makes 8 servings

Orange-glazed Cornish Hens

Recipe from: Country Fair Cookbook

4 Cornish game hens (22 ounces each)
1/3 cup butter or margarine, melted
1 tsp. salt
1/2 tsp. pepper
3/4 cup orange uice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry, or chicken broth
2 Tbsp. lemon juice
1 tsp. ground mustard
1/4 tsp. ground allspice

Tie legs of each hen together, turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered at 350 for 1 hour.

In a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 15 minutes. Spoon over hens. Bake for 15 minutes longer or until a meat thermometer reads 180

4 servings.

Cold Summer Fruit Soup

1 ripe cantaloupe, peeled and chopped
3 to 4 ripe peaches, peeled and sliced
1 to 2 bananas
1 pint strawberries
1 cup orange juice
1/2 cup sugar
1/2 tsp almond extract
2 to 3 cups yogurt (vanilla or peach)
Sprigs of fresh mint
1 kiwi

Combine cantaloupe, peaches, banana, and orange juice in a blender or food processor. Process until pureed. Add yogurt. Blend until smooth. Keep chilled. Pour into soup bowls when ready to serve. Top with a dollop of yogurt, a peach slice, a kiwi slice, and a sprig of mint.

Variations: Recipe can be adjusted to use any combination of fresh fruits in season. Try vanilla flavoring instead of almond extract, or replace the peach yogurt with berry yogurt.

Serves 6 to 8

Wisconsin Potato Cheese Soup

Recipe from: More Summer Soups and Salads by Jackie Johnson, instructor

Ina large saucepan, melt:
      2 Tbsp. butter
Saute until tender:
      1/3 cup chopped celery
      1/3 cup chopped onion
      1 clove finely chopped garlic
      4 cups peeled and diced potatoes
      3 cup chicken broth
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potato mixture in a blender or food processor. Return to saucepan.
Stir in:
     2 cups millk
     1 tsp salt
     1/4 tsp pepper
     1/4 tsp dillweed
Heat through without allowing milk to boil. Stir constantly for 3 or 4 minutes.
     2 cups (8 ounces) shredded cheddar cheese and HEAT ONLY UNTIL MELTED.

Garnish with croutons and parsley
Serves 8.

Lemon Oregano Vinaigrette

Recipe from: Chef Keith Foster, Minocqua Country Club

1 1/2 cups lemon juice
1/2 cup champagne vinegar
1/4 cup Dijon mustard
2 each garlic cloves and shallots, chopped
1/2 tsp toasted and crushed fennel seeds
1/2 tsp crushed red pepper
1/4 cup honey
1 tsp black pepper
1 Tbsp. kosher salt
3 cups olive oil
1 Tbsp. chopped parsley
2 Tbsp. dried oregano or 3 Tbsp. fresh chopped oregano

Combine the first ten ingredients in a blender large enough to accommodate eight cups or use an appropriate container and a hand blender. Blend thoroughly. While blending, slowly drizzle the olive oil into the mix to emulsify. Add the chopped herbs and enjoy on your favorite salad or dress fresh vegetables before grilling.

Pork Tenderloin with Mustard-onion Sauce

1/4 cup soy sauce
1/4 cup bourbon
2 Tbsp. brown sugar
3 pork tenderloins (3/4 -1lbs each)
1/3 cup non-fat sour cream
1/3 cup non-fat commercial mayonnaise
2 green onions, finely chopped (to 1 TBSP)
1 Tbsp. dry mustard
1/4 tsp. salt
1 1/2 Tbsp. vinegar

In a small mixing bowl, whisk together soy sauce, bourbon and sugar until sugar dissolves. Pour into 1 gallon size heavy plastic self-sealing bag. Place pork tenderloins in bag; seal and turn bag to distribute marinade over pork. Let sit in refrigerator 3 hours, turning each hour. Remove meat from marinade and place on rack in baking pan. Pour marinade into small skillet, bring to boil, reduce heat and let simmer 10 minutes.

Roast pork in baking pan at 425 about 25 minutes or until instant read meat thermometer inserted in center of tenderloins registers 160. Baste with half of heated marinade after 10 minutes. Remove marinade form heat but let sit on top of range; base pork with rest of marinade after 20 minutes of roasting.

In small bowl, whisk together sour cream, mayonnaise, green onions, mustard, salt and vinegar. Cover and refrigerate until serving time.

Remove pork to cutting board with sharp knife, slice pork into about 1/4 inch thick slices. Fan out slices on warm serving tray. Pass chilled sauce with pork.

Makes 6 servings