Below, you will find some of the recipes of the Board members, and other TVWS Members, that were deemed exceptional. The only restriction is that the recipe must be made by the presenter. No store bought items. With that in mind, here is the first entry. Enjoy all of these delicious treats! Goot Essen!
- Apple Delights by Kathy Johnson. These are really scrumptious appetizers. Full of apple, butter and cinnamon.
- Stuffed Roasted Peppers by Bob and Robin Young. Here is a great adaptation to the traditional Stuffed Peppers. These are small and stuffed with shrimp, onion, mayonnaise and sherry. They are super!
- Morel Mushrooms in Dry Sherry and Leek Fondue – By Bob and Robin Young, Adapted from Jon Mortimer, Boise. This is an awesomely rich appetizer made with seasonally fresh wild morel mushrooms.(This recipe actually serves 6, not 4.) [PDF Format]
- Jake’s Waldorf Salad for 40
2 bag toasted walnuts
1 gallon grape halves
2 head celery medium diced
8 apples peeled
1. Mix thoroughly
- Pork and Turkey Meatloaf (Nov 2013 Colonial Wines)
1 lb ground turkey
1/2 lb ground pork
1/2 roll plain purchased polenta broken into small chunks
1 small diced onion or 3 chopped scallions
fresh sage chopped
Mix all with hands until well blended
Form into loaf shape
Place in loaf pan with inner drip pan assembly
Bake at 350 for one hour
- Seafood Bisque (Squash Soup) (Nov 2013 Colonial Wines)
4 cups of fresh cooked [steamed] squash, pumpkin flesh
2 T turmeric
2 T coconut oil [leeks caramelized in oil optional]
1 pint unsalted stock – I used chicken
1 C cream
1 C Surimi [fake crab for the shellfish allergic] torn in small pieces or shrimp, scallops, crab or lobster.
Stir all together in large casserole to heat ~ one hour in oven at 300 until hot, adding seafood the last 15 minutes.
Salt and pepper to taste
Serve with bread
- Cranberry / Apple Relish (Nov 2013 Colonial Wines)
1 lb packaged cranberries rinsed
1 or 2 apples cored and chopped
2 T Honey
Pulse all together in food processor
- Mixed Vegetables (Nov 2013 Colonial Wines)
Steamed Brussels Sprouts, quartered
Combine the corn, red beans, green beans and lima beans and cook. Add the steamed Brussels sprouts and toss to combine. Serve w2ith the Her Brown Butter as listed below.
Coeur à la Crème with Caramelized Strawberries
A perforated coeur à la crème mold is traditionally used to form the heart shape, though a mesh sieve makes a fine substitute for the mold.
For the COEUR À LA CRÈME:
6 oz. fresh goat cheese
4 oz. cream cheese, softened
⅓ cup honey
¾ cup heavy cream
1 tbsp. confectioners’ sugar
FOR THE STRAWBERRIES:
½ cup sugar
1 tbsp. light corn syrup
½ cup red wine, preferably pinot noir or zinfandel
3 whole cloves
2 whole black peppercorns
1 2″ cinnamon stick
½ vanilla bean, halved lengthwise and scraped, seeds reserved
3 cups strawberries (about 1½ pints), hulled and halved lengthwise
1. Make the coeur à la crème: Soak two 12″ x 12″ pieces of cheesecloth in cold water and squeeze dry. Put a 7″ heart-shaped coeur à la crème mold into a baking dish or set a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side. Set aside.
2. With a whisk or hand-held mixer, whisk together the goat cheese, cream cheese, and honey until very smooth. In another bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Gently fold the cream into the cheese mixture until evenly combined. Spoon the mixture into the prepared mold or sieve and fold the corners of cheesecloth over the top. Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator.
3. Make the strawberries: In a 12″ skillet, stir together the sugar, corn syrup, cloves, pepper corns, cinnamon stick, vanilla bean, wine and ¼ cup water over medium-high heat. Cook, swirling pan occasionally, until syrup is slightly thickened, about 4 minutes. Add strawberries, reduce heat to medium-low, and simmer, occasionally stirring gently, until softened, about 5 minutes. Remove the strawberries and place in a bowl. Reduce the sugar syrup until just thickened and coats the back of a spoon. Remove from heat and let cool. (Don’t cool so much that the syrup is too thick to flow and pour from the pan.) When cool, pour over the strawberries and gently toss the berries until coated.
4. To serve, fold back the cheesecloth corners and invert the coeur à la crème onto a serving platter; remove mold and cheesecloth. Arrange the strawberries and sauce around the rim of the plate
Coeur à la Crème with Caramelized Strawberries – An awesome dessert with some fantastic caramelized strawberries. [PDF format]
- Herbed Brown Butter Sauce (Nov 2013 Colonial Wines)
Parsley, fresh and chopped
Sage, fresh and chopped
Rosemary, fresh and chopped
Thyme, fresh and chopped
Brown butter. Do Not Burn. Add the herbs and let the butter steep.
Use on Pork and Turkey Meatloaf and Mixed Vegetables. Recipes above.