Fall Party on the Patio

J & K

Acorn Squash Quesadillas with Tomatillo Salsa 

L & T:

Spanish Tortilla with Winter Greens and Garlic 

F & L:

Stuffed Endive with Herbed Goat Cheese

T & J:

Curried Empanadas

Z & K:

Grilled Shrimp

Fairy Tale of New York (Cocktail)

Fairy Tale of New York (Cocktail)

Source - includes instructions to make single drinks

 Fairytale of New York

Winter Warmth Syrup

1 1/2 cups water

1 cup raw, demerara or turbinado sugar (granulated will do just fine if you do not have them)

1/2 apple, peeled, cored, and diced

1/2 pear, peeled, cored, and diced

12 walnut halves

3 cinnamon sticks, broken up

6 whole cloves

1 whole nutmeg

Drink Ingredients

Several pieces of orange peel (about 1 by 2 inches)

Winter Warmth Syrup (recipe above)

Bitters to taste

5 1/2 cups bourbon, rye or Canadian whisky

Method

Make the winter warmth syrup: Combine all ingredients in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and simmer for 15 to 20 minutes. Remove from the heat and cool. Strain into a clean glass bottle, cover and refrigerate for up to 2 weeks. Makes about 2 cups.

Make a pitcher (volume 8 cups) Combine the syrup and about 5 1/2 cups bourbon. Toss a few orange peels into each jar. Add bitters to taste.  To serve pour over ice.

Acorn Squash Quesadillas with Tomatillo Salsa

Source 

Salsa Recipe is below. . .

Acorn Squash Quesadilla

Ingredients

1 small/medium acorn squash

4 tablespoons vegetable oil

3 tablespoons diced white onion

1 tablespoon minced jalapeno

1 clove garlic, minced

2 poblano chiles, roasted, peeled and cut into strips

Salt and pepper to taste

10-inch flour tortillas

1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!)

Butter for frying quesadillas

Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)

Method

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)

When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.

Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles.  Serve with your choice of garnishes. 

Eat while warm.

Tomatilla Salsa [Salsa Verde Cruda]

Ingredients

10 tomatillos, husked and well washed, quartered

1/2 bunch of scallions, roots and green ends trimmed, cut into big segements

5 garlic cloves, smashed

2 jalapenos, roughly chopped

Pinch of allspice

Salt to taste

Method

Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.

Stuffed Endive with Herbed Goat Cheese

Source 

Stuffed Endive with Herbed Goat Cheese

Ingredients

1 ounce goat cheese, crumbled (about 1/4 cup)

2 ounces cream cheese, softened (about 1/4 cup)

1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)  

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 1/2 tablespoons thinly sliced fresh chives, divided

1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided

2 1/2 teaspoons finely chopped fresh tarragon, divided

24 green Belgian endive leaves (about 2 heads)

Method 

Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves.

Combine remaining 1/2 tablespoon each chives and parsley and 1/2 teaspoon tarragon. Sprinkle evenly over stuffed leaves. Serve immediately.

Curried Empanadas

Source 

Curried Empanadas Recipe

Make Ahead: The dough and the filling can be made 2 days ahead of time. The formed empanadas can be chilled several hours before baking. Once baked, the empanadas can be made a day ahead of time and reheated before serving.

Pastry Ingredients

16 ounces cream cheese (do not use light), room temperature

8 ounces (2 sticks, 1 cup) unsalted butter, room temperature

1/2 teaspoon salt

3 cups all-purpose flour

1 egg, beaten, for pastry egg wash

Filling Ingredients

Salt

1/2 pound ground pork, chicken or beef

2 tablespoons plus one teaspoon extra virgin olive oil

1 cup finely chopped onions

1 clove garlic, minced

4 shiitake mushrooms, finely chopped (optional)

1 teaspoon curry powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

2 tablespoons sherry

1/2 teaspoon soy sauce

2 teaspoons sugar

1 teaspoon cornstarch

1/4 cup golden raisins, chopped

Method

Make the empanada dough: Beat together the cream cheese, butter, and 1/2 teaspoon salt, until well blended. Slowly add in the flour, mixing until incorporated.

Form two balls (it will be easier to work with 2 separate pieces of dough), then flatten each into a disk. Dust with flour, cover with plastic wrap, and refrigerate for at least an hour.

Cook the meat: While dough is chilling, heat 1 teaspoon of olive oil in a large frying pan on medium high heat. Break off bits of ground meat and add to the pan, until all the meat is added without crowding. Sprinkle 1/4 teaspoon of salt over the pork. Do not stir.

Once the meat is lightly browned on one side, use a spatula to flip the pieces to the other side so the other side can cook.

Once the meat is lightly browned on both sides, reduce the heat on the pan to medium, and remove the pork to a bowl.

Make the picadillo stuffing: Add 2 more tablespoons of olive oil to the pan. Then add the finely chopped onion. Let onions gently cook on medium heat for a few minutes until translucent.

Add the minced garlic. Cook until fragrant.

Add the finely chopped mushrooms, cooking for a few minutes more.

Add the curry powder, ground coriander, and cardamom to the pan. Mix the spices in with the onion mix.

Add the ground meat back to the pan, mixing in the seasoned onion mix.

Add the raisins. Add the sherry, soy sauce, sugar, and corn starch, mixing well.

Break bigger pieces of ground meat with the edge of a metal spatula. Remove from heat, and chill until time to stuff the pastries.

Roll out the dough and cut out rounds: Preheat oven to 375°F. On a lightly floured, smooth, clean surface, roll out one of the dough rounds to a thin 1/8-inch thickness. (If refrigerated for more than an hour, you may need to let it sit for 10 minutes to soften it enough to roll it out more easily.)

Use a wide-mouthed jar or biscuit cutter (about 3 inches wide) to cut out rounds. Place them on a baking sheet.

During this and the next step, if the dough becomes too soft and therefore difficult to work with, put whatever you are working on in the refrigerator to chill for 5 or 10 minutes.

Stuff and fold the empanadas: Use a pastry brush to lightly brush the inside edge of the rounds with egg wash (to help the empanadas seal).

Place a teaspoon of meat inside each round

Fold the round over to and press the edges to seal shut. Use the tines of a fork to flute the edges.

Place standing upright on a baking sheet, spaced an inch apart. (You can also lie them down, but with them upright, you'll fit more on a pan.)

Use a pastry brush to brush the sides (not the bottom) of the empanadas with more egg wash.

Bake in oven: Working in batches, cook in the 375°F oven for 15 to 20 minutes, until golden brown.

Spanish Tortilla Bites with Winter Greens and Garlic

 Source

Makes 36 pieces

Spanish Tortilla Bites with Winter Greens and Garlic

Tortilla Ingredients

3 large garlic cloves, minced

1 teaspoon plus 1 1/2 tablespoons kosher salt, divided

2 cups plus 1 tablespoon extra-virgin olive oil, divided

6 packed cups winter greens, such as collards, Lacinato kale or mustard greens, stems removed, leaves cut into 1/4-inch thick ribbons

2 pounds starchy potatoes, such as Yukon gold, peeled and sliced into 1/4-inch rounds (6 to 8 medium potatoes)

1 medium yellow onion, diced

Freshly ground black pepper

10 large eggs

Sauce Ingredients

1/2 cup good mayonnaise, such as Hellman's

1 teaspoon pimentón or smoked Spanish paprika

1 teaspoon Tabasco

1 large garlic clove, finely minced

Method

In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes. Transfer to a large bowl and set aside.

Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently. Add half the potatoes and onion to the pan. Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes. Remove potato mixture with a slotted spoon and transfer to the bowl with the greens. Repeat with remaining potato mixture, reserving oil. Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper. Add the eggs and stir carefully to combine, keeping the potatoes intact.

In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat. When the pan is hot, add the egg mixture and reduce the heat to low. Give it a shake and gently agitate the eggs in the middle of the pan with a spatula. As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking. Cook until the eggs are almost set, 25 to 35 minutes.

Meanwhile, make the sauce. In a small bowl, stir together mayonnaise, pimentón, Tabasco, and garlic. Refrigerate until ready to use.

When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip. Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate. Slide the tortilla back into the skillet and add any runny egg that was left on the plate. Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more.

Flip tortilla onto a wire rack to cool. To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat). Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites. Serve tortilla with aioli for dipping.

DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated. The aioli can be made 3 days in advance and refrigerated.

Cocktail Party - Appetizers

Z&K 

  - Juliet and Romeos (Cocktail)

  - Cheese puffs

T&J

 - Onion, mustard and fennel tart

J&K

 - Hummus heaped with tomatoes and cucumbers

L&F

 - Roasted eggplant with tomatoes and mint

L&T

 - Sticky Sesame Chicken Wings

Roasted Eggplant with Ricotta and Mint

Roasted Eggplant with Ricotta and Mint

Source

This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

If  you prefer to avoid eggplant, substitute pitas or flatbreads brushed with olive oil and grilled. Dollop the salad/salsa on top.

Ingredients

1 to 2 tablespoons plus 4 teaspoons olive oil

1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices

2 ounces (1/2 cup) chopped or crumbled ricotta salata (or feta)

2 tablespoons capers, drained (can substitute green or black olives)

1/3 cup finely diced red onion

3 seeded, diced medium tomatoes (1 1/2 cups)

3 tablespoons minced fresh mint leaves

2 teaspoon red wine vinegar

Freshly ground black pepper.

Method

Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]

Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.

When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

Hummus heaped with tomatoes and cucumbers

This is more of an idea then a recipe - please take a look at the pictures and see what I mean.

Ingredients

4 large pitas, toasted, cut into wedges

2 cups prepared hummus (your favorite recipe or your favorite brand)

Olive oil

1 1/2 cups (8 ounces or 225 grams) cherry tomatoes, chopped small, plus more to taste

8 ounces (225 grams) small cucumbers, washed, unpeeled, chopped small

1/4 medium red onion, chopped small

Juice of half a lemon

Salt and freshly ground black pepper

Sumac and/or za’atar (optional)

1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish

Method

The key thing is that you want to chop everything very small; it should be scoopable.

Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.

Mix tomatoes, cucumbers, onion, lemon, about 1 1/2 tablespoons olive oil, plus salt and pepper to taste in a bowl. If you have sumac, add about 1/4 teaspoon. Stir in herbs. Heap salad on hummus, arrange pita wedges all around. Finish with additional za’atar, sumac, and/or fresh herbs.

Sticky Sesame Chicken Wings

Source

Sticky Sesame Chicken Wings

Yield: Makes 4 main-course servings

Ingredients

1 large garlic clove

3/4 teaspoon salt

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons mild honey

1 teaspoon Asian sesame oil

Pinch of cayenne

3 lb chicken wingettes or chicken wings (see cooks' note, below)

1 1/2 tablespoons sesame seeds, lightly toasted

1 scallion (green part only), finely chopped

Method

Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Cooks' note:

If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.

Cheese Puffs

Source

Cheddar Cheese Puffs

Yield: Makes about 2 dozen

Ingredients

1 stick butter (8 Tbsp or 4 ounces)

1 cup water

1/2 teaspoon salt

1 cup all purpose flour

4 large eggs

1 cup (4 ounces) grated sharp cheddar cheese

2 teaspoons chopped fresh thyme (or rosemary)

Freshly ground pepper

Method

Heat oven to 425°F. 

In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.

Add the flour and stir: Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan.

Let cool a couple minutes, then add eggs, one at a time: Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough.

Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. 

Stir in the grated cheese, thyme, and a few grinds of pepper.

Spoon out small balls (about a heaping tablespoon) of the dough onto a silicone or parchment lined baking sheet, with at least an inch separating the spoonfuls.

Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.

Onion Tart with Mustard and Fennel

Source

Onion Tart with Mustard and Fennel

Makes 8 (hors d'oeuvre) servings

Ingredients

2 1/4 teaspoons active dry yeast (a 1/4-ounce package)

1/2 cup warm water (105-115°F)

1 1/2 to 1 3/4 cups all-purpose flour

1 large egg

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

2 1/2 teaspoons salt, divided

2 teaspoons fennel seeds

3 pound yellow onions, halved and thinly sliced

1 tablespoon Dijon mustard

1/2 cup grated Parmigiano-Reggiano

Method

Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.

Preheat oven to 375°F with rack in middle.

Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.

Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

Cooks' note:

Onion mixture can be made 2 days ahead and chilled, covered.

SIP Recipes

Here is a collection of the recipes from our SIP Happy Hour.

Grilled Shrimp (Z & K)
Lava Cakes (Z & K)
Pad Thai (J & K)
Tom Kha Gai Soup (T & J)
Cucumber Salad (J & K)
Coleslaw - Red Cabbage (J & K)

SIP - Red Cabbage Coleslaw

Red Cabbage Coleslaw

Low FODMAP (don't know what that is? Check out this page)
Source

Ingredients

1/3 cup olive oil (less 1 tbsp)
1 tbsp low FODMAP garlic-infused oil
1.5 tsp caraway seeds
2 tbsp apple cider vinegar
1/2 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp dijon mustard
3 cups red cabbage (thinly sliced)
1 cup fresh fennel (trimmed, thinly sliced)
1/4 cup fresh dill (chopped)
1/2 tsp salt

Method

Heat up the olive oil in a small non-stick pan and toast the caraway seeds for 1 minute, stirring frequently. Then, scrape the seeds and oil into a large heat-proof bowl to cool.

Whisk in the garlic-infused oil, vinegar, lemon juice, and mustard. Then, add the cabbage, dill, and salt. Toss gently to coat in dressing.

SIP Recipe - Cucumber Salad

Cucumber Salad

Source (includes weights)

Ingredients

1 English cucumber
½ cup fresh chives
Dill, fresh
Greek yogurt (lactose free if required)
2 Tbsp white vinegar

Method

Thinly slice the English cucumber

Place cucumbers in a salad bowls and add the yogurt.

Finely chop up the chives and dill and mix in with the cucumber and yogurt. Add white vinegar and mix well.

Refrigerate until ready to serve.

Hint

To reduce water in the salad: spread the sliced cucumber out on a flat tray and sprinkle with salt. Let sit for 20 minutes. Toss the cucumber and repeat with sprinkling salt and leaving it to sit for 20 minutes. Pour off any fluid and using paper towel squeeze out excess water from the cucumber.

SIP Recipe - Tom Kha Gai Soup

Tom Kha Gai Soup

Yields 6 bowl

Source - go here to see how to use protein other than chicken

Ingredients

1 Tbsp. coconut oil
1/2 onion sliced
2 garlic cloves chopped
1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
3 quarter-inch slices slices galangal or ginger
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
2 teaspoons red Thai curry paste
4 cups chicken broth
4 cups canned coconut cream or coconut milk
2 medium chicken breasts cut into bite-sized pieces
8 oz. white mushroom caps sliced
1-2 Tbsp. coconut sugar
1 1/2 - 2 Tbsp. fish sauce plus more to taste
2-3 Tbsp. fresh lime juice
2-3 green onions sliced thin
fresh cilantro chopped, for garnish

Method

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.

Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste.

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

SIP Recipe - Pad Thai

Pad Thai

Source (includes weights)

Serves: 6 people

Ingredients

1 lb jantaboon rice sticks - med.
1 Tbs Vegetable oil
6 Eggs - whole, raw, beaten
1/4 cup Vegetable oil
8  cloves Garlic
1 lb Pork, beef, chicken or shrimp
1/4 cup Vinegar
1/4 cup Sugar
1 cup  Chad po - (radishes, salted)
1/4 cup Nam pla - (fish sauce)
1 cup Peanuts - course ground, roast
2 tablespoons Chili powder or paprika
2 cups Bean sprouts - raw
1 cup  Green onions - sliced
1 cup  Cilantro - fresh, chopped,
1 Lime

Method

Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside.

Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro.

Serve with slices of fresh lime. Squeeze lime on pad Thai.

SIP Recipe - Chocolate-Espresso Lava Cakes

Ingredients

Source Epicurious

1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)

Method

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl.

Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients.

Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter.

Cover and refrigerate mugs at least 1 hour and up to 1 day.

Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes.

Top hot cakes with small scoop of ice cream and serve.

SIP Recipe - Grilled Shrimp with Garlic Lemon Sauce

Grilled Shrimp with Garlic Lemon Sauce

Source: Cook's Illustrated July/August 2006

Ingredients

1-1/2 pounds extra-large shrimp (21/25 per pound) - peeled and deveined, leaving tails on
2 to 3 tablespoons olive oil for brushing skewers
1/4 teaspoon sugar
1 lemon, cut into wedges for serving

4 tablespoons unsalted butter
Juice from 2 lemons (about 4 tablespoons juice)
1/2 teaspoon red pepper flakes
3 medium cloves garlic
1/8 teaspoon table salt

1/3 cup minced fresh parsley leaves

Method

Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

For charcoal: Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

For gas: Prepare grill with a medium hot side and a low side

Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2  minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.

Menu - Japanese Dinner, January 18th

Menu for January 18 at 6:30.  The lovely T & J will be hosting!

Starter
T & J - Miso Soup with Shrimp and Tofu

Main Course
T & J - Sake Steamed Clams

J & K - Avocado and Crab meat Sushi and/or Onigiri

Z & K - Kale and Scallion Negimaki

Z & K - Savory Pancakes

F & L - Soba noodle salad

Dessert
L & T - Castella

Okonomiyaki (Savory Vegetable Pancakes)

Source for recipe below: Budget Bytes

Okonomiyaki

Ingredients

Pancakes
3 extra large eggs
3/4 cup water
2.5 Tbsp soy sauce
1.5 Tbsp toasted sesame oil
1 to 1.5 cup all-purpose flour
6-7 cups shredded green cabbage
1.5 carrot
5 green onions
3 Tbsp oil for frying

Toppings
1/2 cup mayonnaise
4 Tbsp sriracha
1 Tbsp sesame seeds
4 green onions

Method

Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage.  Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter.

Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl.

Serve pancakes with the sriracha mayo, sesame seeds and sliced green onion.

Avocado and Crab Meat Sushi and/or Onigiri

Click for some information about making sushi that might be helpful

I have included a recipe below for Avocado and Crab meat sushi.  If you are interested, we could have Onigiri instead (or in addition if you are feeling very ambitious).  Onigiri are seasoned rice balls that are sometimes filled.  There are instructions and how to make them and filling suggestions here: https://www.epicurious.com/expert-advice/how-to-make-onigiri-japanese-rice-balls-article

Source for recipe below: Epicurious

Avocado and Crab meat sushi

Ingredients

For the rice
1 cup white short-grain rice*
2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
1 teaspoon sugar
1 teaspoon dry Sherry
1/2 teaspoon salt

For the sushi
1/2 avocado (preferably California)
fresh lemon juice for rubbing the avocado
three 8- by 7-inch pieces of toasted nori (dried laver)*
1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds
About 1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained
Wasabi (Japanese horseradish) paste* to taste for the sushi plus additional as an accompaniment if desired
Soy sauce as an accompaniment
Pickled ginger* as an accompaniment if desired

*available at Oriental markets and some specialty foods shops

Method

Make the rice:
In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered.

In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.

Assemble the Sushi:
Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350°F. oven for 10 minutes, or until it is softened slightly, and keep it warm.

Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion.

Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.

Castella

Source: Just One Cookbook (this page includes some information about the history of this cake, and some tips on the technique).

Note: The recipe suggests making the cake 24 hours ahead, if that doesn't work for your schedule, you can probably get away with making it the morning of the party 🙂

Castella

Equipment

2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm) - If you use a plan smaller than a 1 lb loaf pan, pour the excess batter into cupcake/muffin pan and bake for shorter time.

Ingredients

6 large eggs (at room temperature - very important!)
200 g sugar (1 cup)
200 g bread flour (1 ½ cup + 2 Tbsp) (See Notes)
80 ml honey (⅓ cup)
2½ Tbsp water (warm)
Honey Mixture for Brushing Castella
1 Tbsp honey
½ Tbsp water (warm)

Method

Cut parchment paper to fit the baking pans

Preheat oven to 320F (160C).

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Add 2½ Tbsp warm water to honey and whisk well.

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Add the sugar.

Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes).  The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Spray the loaf pans with oil and spread out evenly with pastry brush.

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Pour the batter into the pans (about 80% full).

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Bake at 320F (160C) on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices. It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap.  You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer.

Miso Soup with Shrimp and Tofu

Source: Food and Wine

Miso Soup

Ingredients

10 cups water 

1/2 cup white or red miso 

Salt 

2 cups frozen shelled edamame 

8 ounces baby spinach (8 cups) 

1.5 pounds shelled and deveined medium shrimp, cut into 1/2-inch pieces 

14 ounces firm tofu, cut into 1/2-inch cubes 

2 scallions, thinly sliced 

Steamed short-grain rice and toasted sesame seeds, for serving

Method

In a small bowl, whisk 2 cup of the water into the miso. In a medium saucepan, bring the remaining 8 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the shrimp and tofu. Stir the miso mixture and add it to the soup. Simmer just until the shrimp are cooked through, about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.

Cold Soba Salad with Miso Vinagrette

Source: Saveur

This recipe calls for Shiso (and has a suggested substitute) - read about it here: What is Shiso and How to Use It

Cold Soba Salad with Miso Vinagrette

Ingredients

5 oz. small radicchio leaves
5 oz. small red leaf lettuce leaves
Handful of small shiso or basil leaves
1 lb small grape tomatoes
8 small dill fronds
4 small carrots, thinly sliced crosswise
2 Persian cucumber, thinly sliced crosswise
2 red finger chiles
2/3 cup extra-virgin olive oil
1/4 cup plus 2 tbsp. fresh lemon juice
3 tbsp. rice vinegar
3 tbsp. soy sauce
2 tbsp. white miso paste
4 tsp. toasted sesame oil
1 tsp. sugar
1 (4 inch) piece ginger, peeled
Kosher salt and freshly ground black pepper
2 tbsp. toasted sesame seeds
16 oz. Fresh Soba Noodles or dried noodles

Method

In a large bowl, combine both lettuces with the shiso, tomatoes, dill, carrots, and cucumber. Using a knife, begin thinly slicing the chiles from the tip. When you reach the seeds, stop slicing and discard or save the remaining chile for another use. Add the sliced chile to the lettuces in the bowl and toss to combine.

In a small bowl, whisk the olive oil with the lemon juice, rice vinegar, soy sauce, miso paste, sesame oil, and sugar. Using a Microplane (or a fine grater) set over a fine sieve set in a bowl, grate the ginger into the sieve, then press on the solids to drain as much juice as possible into the bowl. Pour 2 teaspoons of the ginger juice into the bowl with the dressing and discard the rest or save for another use. Season the dressing with salt and pepper and whisk until emulsified. Place dressing into jar (or carafe) for serving and sprinkle with some of the sesame seeds.

In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and place in serving bowl. Top the noodles with the lettuces and vegetables, sprinkle with the remaining sesame seeds.  Serve with the dressing on the side, or toss with dressing immediately before serving.

Sake Steamed Clams

Source Food and Wine

Sake-Steamed Clams

This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona.  He suggests using a cooking sake, or ryori. One brand he likes is Shochikubai.

Ingredients

Salt
3 pounds Manila clams or cockles, scrubbed
1.5 cup sake
1.5 cup water
3 teaspoons unsalted butter, cut into 6 pieces
3 scallions, white and light green parts only, thinly sliced
Large pinch of togarashi spice blend, optional (Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.)

Method   

Fill a medium bowl with cold water and add 1.5 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.

In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.

Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.

Kale and Scallion Negimaki

Source: Food and Wine

Kale and Scallion Negimaki

Ingredients:

1/2 cup tamari
1/2 cup mirin
3 tablespoons red miso
2 tablespoon sugar
1 teaspoon toasted sesame oil
16 1/4-inch-thick slices of tenderloin steak (1 1/2 pounds), pounded 1/8 inch thick
1 pound kale, stems discarded
8 scallions, quartered lengthwise
Vegetable oil, for brushing
Toasted sesame seeds, for garnish

Method:    

In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.

In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.

On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.

Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.

Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.

Hungarian Cheese Spread

Hungarian Cheese Spread

Ingredients

8 oz. cream cheese

4 oz butter (one stick)

1 garlic cloves - minced

2 Tbs. onion - chopped

1 Tbs. capers (I did add more)

1 1/2 tsp. Paprika (I added more)

1 tsp caraway seed

1 tsp prepared mustard

1/4 tsp. Salt

Method

Combine and Serve with toast and vegetables for dipping/spreading

Menu - Hungarian, August 31st - 2019

Hosted by Fred and Linda

Planned by J & K - partial menu below.

F&L - Cheese Spread
F&L - Hungarian Potato Soup

Z&K - Apple Strudel