Couples Night - Monica Bell & Rani Hiller

Appetizer - Islander Nachos

Ingredients

• 1/3 cup plus 1 tablespoon sugar, divided
• 2 teaspoons ground cinnamon
• 1/3 cup honey
• 1/4 cup butter, cubed
• 8 flour tortillas (8 inches)
• 4 ounces cream cheese, softened
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/2 cup drained crushed pineapple
• 4 medium bananas, sliced
• 1 cup flaked coconut, toasted
• 1/2 cup chopped macadamia nuts, toasted

Directions

• In a small bowl, combine 1/3 cup sugar and cinnamon; set aside. In a small saucepan, combine honey and butter. Cook and stir over medium heat until blended. Brush onto both sides of tortillas; sprinkle tops with sugar mixture.
• Stack tortillas, top sides up; cut into sixths. Arrange wedges, sugared sides up, in a single layer on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks.
• In a large bowl, beat cream cheese, vanilla and remaining sugar until creamy. Beat in whipped topping until blended. Fold in pineapple. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and macadamias. Serve immediately. Yield: 16 servings.

Chocolate Chip Pumpkin Bread

Rated:	Prep Time: 30 Minutes	Ready In: 1 Hour 30 Minutes
Submitted By: Star Pooley	Cook Time: 1 Hour	Servings: 36

"This spicy pumpkin bread dotted with mini chocolate chips makes a fun holiday treat."

INGREDIENTS:

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.	In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.	Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Cinnamon Rolls

Basic Sweet Dough

3/4  cup low-fat milk

1/2  cup sugar

1 1/4 teaspoons salt

1/2 cup butter

2  pkgs. active dry yeast

1/3  cup warm water (105-110F)

3  eggs, room temp

5-6 cups all-purpose flour

Place milk, sugar, salt & butter in small saucepan.  Heat over low heat until margarine melts & sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture, eggs and 5 cups flour.  Attach bowl & bread hook and mix about 2 minutes.

Add additional flour as needed until dough clings to hook and knead about 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and allow to rise 1 hour or until doubled.

Cinnamon/Sugar Mixture

1  cup packed brown sugar

1 cup sugar

1/2 cup butter, softened

1/4 cup flour

11/2  tablespoons cinnamon

nuts or raisins, optional

Mix all ingredients together.

Roll out dough to 10 x 24"

Spread mixture over dough and roll up, pinching seam together.  Cut into approx 24-1inch slices.  Allow to rise another hour, then Bake at 350 degrees for 20-25 minutes.

Frost with cream cheese frosting.

Main Course - Flaky Egg Bake

Ingredients

• 3/4 pound bulk Italian sausage
• 1 cup sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 6 eggs, divided
• 1-1/2 cups (6 ounces) shredded Havarti cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 cup butter, melted
• 30 sheets phyllo dough (14 inches x 9 inches)

Directions

• In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk 5 eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside.
• In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13-in. x 9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan.
• Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture.
• Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Cover and freeze casserole for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-50 minutes or until golden brown and heated through. Yield: 12 servings. 
  
  Editor's Note: Look for phyllo dough in the frozen pastry section.

BBQ - Hollie Andrus

Appetizers

Bagna Calda

1 ½ c. peeled garlic cloves

1 ½ c. extra virgin olive oil

2 oz. butter

1 can (2 oz.) anchovies—I omitted these

Place all ingredients in oven casserole and cover.  Bake @ 275 for 1 ½ hours—till cloves are soft.

Corn-stuffed Zucchini Blossoms (from tastingtable.com)

2 ears fresh corn 1 c. whole-milk ricotta cheese

¼ c. fresh basil, thinly sliced 1 egg 

1 egg yolk 2-3 T. cornmeal

Salt and Pepper, to taste 16 zucchini blossoms

Cook corn in boiling water till tender (about 7 minutes).  Let cool then cut kernels from cob.  Combine well corn, ricotta cheese, and basil.  In separate bowl, whisk egg and egg yolk.  In another bowl (or pie tin), mix cornmeal and salt/pepper.

Gently open zucchini blossom and add cheese/corn mixture, about 2 tsp. depending on size of blossom.  Twist tips of blossom leaves to close.  Using pastry brush, coat blossom with egg mixture then roll in cornmeal.  Place in 9 x 13 pan.  

Cook uncovered @ 400 degrees for about 20 minutes—until cornmeal is lightly browned.

Main Course

Grandpa AK’s Marinade 

3 cloves garlic, minced ¼ c. red wine vinegar

2 T. onion, minced ¾ c. vegetable oil

2 tsp. Thyme 3 T. lemon juice

1 tsp. Marjoram ¼ c. peppercorns

2 bay leaves, crushed 2 T. course ground pepper, to taste

Sprinkle meat tenderizer on flank steak and sporadically pierce steak with a fork.  Put in Ziploc with marinade for 18-24 hours.  Turn occasionally.  Grill/sear on each side for 3 minutes @ 450+. Then lower grill temp to 350.  Continue grilling for another 6-7 minutes, flip, and grill for another 6-7 minutes.  Let sit on cutting board for 5 minutes.  Then slice perpendicular to grain of meat.

Grilled Baby Potatoes

8 baby or fingerling potatoes, each at least 1 ½ to 2 inches long

1 T. salt 2 oz. pancetta, diced

2 tsp. olive oil 2 cloves garlic, minced

1 tsp. fresh rosemary, minced 2-3 T. milk

¾ c. grated Tillamook Sharp Cheddar cheese Salt, Pepper to taste

2 tsp. fresh chives, minced

Place potatoes in water.  Add salt and bring to boil.  Cook till tender, careful not to crack the skin, about 10-15 minutes.  Drain and cool to lukewarm.

Sauté pancetta in olive oil over medium heat till crisp.  Remove with a slotted spoon and drain on a paper towel.  Remove all but 2 tsp. of oil from pan; add the garlic and sauté until softened but not brown.  Add rosemary and continue to cook about 2 minutes.  

Cut potatoes in half and gently scoop out the centers.  Place centers in small bowl; add 2 T. milk; and, mash with fork.  Add more milk if needed to make creamy.  Stir in pancetta, garlic, rosemary, and cheese.  Season to taste with salt and pepper.  Stuff the cheese mixture into the potato skins.  

Place stuffed potatoes on a small-holed grill rack (I used a pie pan with holes poked in it).  Grill for about 8 minutes on medium heat—until skins are crisp and filling is warm. 

Savory Southwest Bread Pudding

2 c. corn kernels, fresh or frozen 2 tsp. olive oil

1 ¼ tsp. salt, divided 2 T. butter

1 ¼ c. chopped onion 2 tsp. garlic, minced

2 ½ tsp. ground cumin ½ tsp. fresh ground black pepper

2 c. cream 5 large eggs

2 tsp. Tabasco sauce 2 T. fresh lime juice

½ c. diced green chiles 1 c. grated Tillamook Pepper Jack cheese

1 c. grated Tillamook Sharp Cheddar

8 c. ¾-inch cubed day-old French bread (I use 4 loaves from a 6-loaf pack of demi-baguettes @ Costco)

Preheat oven to 400.  Place corn on a baking sheet, drizzle with olive oil and ½ tsp. salt.  Roast for 15 minutes, or until kernels begin to brown.  Let cool.

Melt butter in skillet.  Sauté onion til soft.  Add garlic and cook 3 more minutes.  Stir in cumin, ½ tsp. salt and pepper.  Let cool.

Whisk cream and eggs in large bowl.  Add Tabasco, lime juice, green chiles, remaining salt.  Stir in corn and onion.  Add bread cubes and mix until all ingredients are evenly distributed.  Mix in the cheese.

Place in buttered ramekins, muffin cups, or 9 x 13 casserole pans—just depends on how you want to serve it.  Bake at 375 degrees for 25-30 minutes—till golden brown.

This reheats well @ 400 degrees or in the microwave.

Squash

Cube squash, sprinkle McCormick’s Mesquite Chicken seasoning.  Sauté in olive oil on medium high heat.  

Dessert

Pie Crust (for a single pie crust)

1 1/3 c. all-purpose flour 1 T. sugar (optional, omit for a savory pie)

¼ tsp. salt 5 T. cold unsalted butter

3 T. cold vegetable shortening 4 T. ice water

With electric mixer, using the paddle attachment:  Mix flour, sugar, and salt on low speed till blended.  Add butter and shortening and continue mixing until dough forms large, course crumbs.  Add ice water 1 T. at a time until mixture begins to hold together.  Do not let it form a ball.  Transfer dough to lightly-floured work surface.  Wrap tightly in plastic wrap and chill in fridge.  Roll and form pie shell as desired.  Bake @ 375 for 20-25 minutes—until light brown.

Peach Pie Filling

2 c. boiling water

½ c. cold water 2 ½ c. sugar

¾ c. cornstarch 1 small package peach jello

¼ c. lemon juice Fresh peaches (4-6 depending on size and size of pie shell)

Blanche and peel peaches, careful not to cook peaches (put in cold water if needed).  Cool and slice.

Make a paste with the ½ c. cold water, sugar, and cornstarch.  Add to boiling water.  Stir constantly till mixture is very thick.  Add jello and stir for 1 more minute.

Remove from heat and add lemon juice.   Let cool and allow to set a bit.  Then either (1) Add sliced peaches and stir well, then pour into baked pie shell or (2) place peach slices in baked pie shell and pour jello mixture over.  Either way, chill in fridge to finish setting pie.

French Silk Pie

1 c. heavy cream 3 large eggs

¾ c. sugar 2 T. Water

1 T. vanilla 1 stick unsalted butter, cut into ½-inch pieces, softened

8 oz. bittersweet chocolate, melted & cooled (the magazine recommends Ghiradelli 60% Bittersweet Chocolate baking bars; recipe would take 2 whole bars)

Whisk cream till stiff peaks are formed.  Transfer to small bowl and refrigerate.

Melt chocolate in double boiler and cool.  

Combine eggs, sugar, and water in large, heatproof bowl set over bottom pan of double-boiler.  Don’t let the bowl touch the water.  Beat egg mixture on medium heat till it thickens and registers 160 degrees (about 7-10 minutes).  Remove from heat and continue to beat until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cooled egg mixture.  Then beat in butter, a few pieces at time, until well combined.  Fold in whipped cream until no streaks remain.  Scrape filling into pie shell and refrigerate until set—at least 3 hours.  Can also pour into ramekins if you just want to serve the custard part.  

Whipped Cream

1 ½ c. heavy cream, chilled

1 ½ tsp. sugar

½ tsp. vanilla

Add cream, sugar, vanilla to chilled bowl.  Beat on low till small bubbles form, then increase speed to medium and beat until beaters leave a trail.  Increase speed to high and continue beating till stiff peaks form.

Jamaican Night at Rachel's

I had a fun time coming up with and preparing my first Gourmet Group this August 11!  I chose to do a Jamaica themed evening that for the most part, could be prepared ahead of time.  Thanks for everyone that came-I had a great time chatting!
Appetizers:
     Fried Plantains
-Cut them up in diagonal slices so they are about the same size, fry them in at least 1 inch deep oil (about 350 degrees), sprinkle with cinnamon and sugar if desired  (they fry better than the bananas)
     Pina Colada
-1 large can of pineapple juice
-2 1/2 t. coconut extract
-6 cups milk
-1 cup sugar
Stir together-freeze 2/3 to 3/4 in a metal 9x13 inch pan (old ice cream containers work well too).  Save the rest of the liquid in the fridge for when you're ready to make it.  Once it's frozen, let sit out for about ten min. then break it up with a butter knife and put chunks into the blender, using the liquid from the fridge to help blend it.
   
Main Dish: (you can use whatever vegetables and however much chicken as you have)
     Jerk Chicken
-9 boneless skinless chicken thighs (juicier and more tender), cut into thin strips against grain
-3-4 green onions chopped finely
-2 green peppers, chopped bite size
-1 red pepper, chopped bite size
-1 yellow pepper, chopped bite size
-2 1/2 c. sugar snap peas
-Jerk Seasoning (we really like Pampered Chef's)
I marinated the chicken with 2 1/2 -3 T. of Jerk for about an hour to prepare it ahead of time but not necessary. Gently saute your veggies adding about 1 T. of Jerk Seasoning. (just a few minutes to keep them crisp).  Set aside.  Cook your chicken all the way through then add veggies back in.  Add more jerk if desired.  Serves 10-11.
     Coconut Rice and Peas (it's beans, but that's what Jamaicans call it)
- 1-2 cans of Black beans (your preference)
-2 large garlic cloves, crushed
-3 cans coconut milk
-4 cups of long-grain rice
-2 t. fresh thyme leaves, chopped finely
-salt and pepper to taste
-water as needed to make 8 cups of liquid
The trick (given by Marsh Miller a true Jamaican) is to simmer the coconut milk & water with garlic, and thyme for ten minutes.  Then add the rice and beans and cover simmer for 20-30 min. until done.

Sides:
     Mangoes
     Pineapple
     Cabbage salad
-1 green cabbage, sliced thinly or shred
-4 medium carrots, peeled and thinly sliced
-2 stalks of celery, thinly sliced
-2 cucumbers, chopped into bite sized chunks
Mix all together then pour dressing over or serve on the side.
-Dressing:
1 c. sugar
1 c. vinegar
1 c. oil
     Festival (sweet fried bread-"party in your mouth")
*makes about 20
-3 c. sifted flour
-6 T. cornmeal
-1 cup water (may need a little more for consistency)
-1 t. salt
-2/3 c. sugar
-1 t. baking powder
-1 t. vanilla
Sift flour into bowl and stir in cornmeal, salt, sugar, and baking powder.  Add the t. of vanilla to the cup of water.  Add a small amount of water to the mixture and work with fingertips.  Keep adding small amounts of water until mixture becomes a firm dough which is only slightly sticky.  Add more flour if too sticky.  Divide mixture into 20 portions, each similar to a small breadstick.  Cover and let rise for 1/2 an hour.  Deep fry until golden brown.  Enjoy the "party" in your mouth!

Got to go, Dessert....to be continued.

Couples Night - Amy McReynolds and Kristi Williams

Mexican Food

 chips and dips acted as the centerpiece for each table

Salsa - (learned from a friend of mine that is from Mexico!)
Boil 5 tomatillos, 3 vine ripe tomatoes, and 2 big jalapenos in water for about 5 min.
Take them out of the water and place in a blender with 2 cloves garlic, 4 to 5 Tbsp. lemon juice, 1/4 of a white onion, 1/3 bunch cilantro, and 2 tsp. salt.  Blend well.
Put 4 Tbsp. of oil in a pot on the stove at med. high heat.  Once oil is hot add salsa and let sauté for at least 5 min.

Guacamole- (if you double or triple the recipe don't double or triple the amount of lime juice!)
1 avocado (quartered)
1/8c. red onion chopped
handful of cilantro
salt and pepper
1/4 C. lime juice
1 to 2 Tbsp. olive oil
Pulse in a food processor so it is chunky

Jalapeno Popper Spread - found here at allrecipes.com

Chipotle Lime Corn Cobs - recipe found here

Baked Creamy Chicken Taquitos

2 Tbsp. Cream cheese

1/3 cup sour cream

1/2 cup green salsa

1 T fresh lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp granulated garlic

2 Tbsp. sliced green onions

2 Cups shredded cooked chicken (2 breasts)

1-2 cups grated pepperjack cheese

tortillas

kosher salt

cooking spray

Heat oven to 425.  Line a baking sheet with foil  and lightly coat with cooking spray.

Heat cream cheese in microwave for 20 sec. so it's soft and easy to stir.  Add sour cream, green salsa, lime juice, cumin, chili powder, onion powder, and garlic.  Stir to combine then add green onions.  Add cooked chicken and cheese and combine well.

(You can prepare up to this step ahead of time.  Just keep the mixture in the fridge)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (I usually do 3 at a time for 20 seconds).

Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla keeping it about 1/2 inch from the edges.

Roll up as tight as you can and place seam side down on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 minutes or until crisp.  Dip in salsa, sour cream, or guacamole.

Enchiladas Verde-
In a large sauce pan, cook 1 chopped onion on medium heat in 2 tsp. of oil for 6-8 min. or until golden brown.
Add 1/2 tsp. cumin, and 2 cloves of minced garlic.  Cook for about 30 seconds more.
Next add 1 1/2 Cups of chicken broth (low sodium) and scrape bits off bottom of pan.
Place 2 trimmed chicken breasts in pan and place lid on top.  Cook for 15-20 min, flip halfway through.
Once chicken is fully cooked through place in fridge to cool it down.  Reserve 1/4 C. of the chicken/onion stock.

3 poblano chilis, cut in half
16-20 tomatillos (1 1/2 lbs) - cut any large ones in half
Toss the above in a bowl with 2 tsp. of oil then put in a foil-lined baking pan.  Broil for 8 min.  Let cool then remove poblano skins.
Place peppers, tomatillos, 1/4 c. chicken/onion stock, 1 tsp. sugar, 1 tsp. salt, and 1 clove of garlic in food processor.  Pulse about 8 times so that it is well blended and still a little chunky.

Remove chicken from fridge and shred and chop it up into small pieces.  Mix with 1 1/2 c. shredded pepper jack cheese, 1/2 c. chopped cilantro, and a little salt.

Spray about 15 corn tortillas with cooking spray then cook on a baking sheet at 350 for 2 to 4 min.  This makes them easier to roll, if using flour tortillas this step is not necessary.   Once that is done turn the oven up to 450.

Put 1/4 C. of your prepared verde sauce in the bottom of a large casserole dish.  Roll warmed tortillas with about 1/3 C. of the chicken filling.  Once all the tortillas are filled and in the pan spread the remaining verde sauce over the top.  Sprinkle the top with 1/2 C. pepper Jack cheese.  Cover with foil and bake at 450 for 15-20 min.  Serve with Sour Cream.

Dessert
Death by Carmel Bars - recipe found here

Mock Fried Ice Cream

1/2 gallon vanilla ice cream, softened

1 cup corn flakes

4 Tbsp. sugar

2 Tbsp. cinnamon

coconut flakes

honey

Set out ice cream for a few minutes to soften.  Smash up the corn flakes and combine with cinnamon, sugar, and coconut flakes.  Sprinkle a layer on the bottom of a 9X13 pan.  Spread the softened ice cream over the top and add a top layer of the cereal mixture.  Drizzle honey over all layers.  Cover tightly with foil and freeze 6-12 hours.  Cut into chunks and serve with chocolate, whipped cream, caramel or any desired topping.

Angela Beckman - Easter Brunch

Pear and Blue-Cheese Pastry Triangles

Notes: Puff pastry is typically packaged two sheets per box. Any pastry sheet 9 by 9 inches or larger will work. Because the pastry is delicate, do not overload the toppings, and keep the dough cool (if it warms, the butter will melt and the pastry will lose its ability to puff). Prep and Cook Time: about 1 1/2 hours.

Yield: Makes 36 to 48 pieces

Ingredients

3 tablespoons butter

1 tablespoon olive oil

4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly

1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise

Salt and pepper

2 sheets puff pastry, thawed but kept cool

7 ounces (1 1/2 cups) crumbled gorgonzola or other blue cheese

Preparation

1. In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature.

2. Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases.

3. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don't worry if you cut through parchment). Slightly separate pieces so that they are not touching.

4. Lay a pear slice in the center of each wedge (trim the slice so that it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 teaspoon of the gorgonzola or blue cheese.

5. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm.

Do-ahead tips: Cook the onions up to 2 days ahead. Store onions in an airtight container in the refrigerator. Slice pears, prepare puff pastry, and bake just before serving.

Party short-cut: Hosting a bigger crowd? Buy extra puff pastry and get creative with toppings. Try sliced mushrooms and fontina cheese, or thinly sliced cooked red potatoes, thyme, and sea salt.

Fruit Salad with Lemon Yogurt

Ingredients

7 ounces Greek yogurt (recommended: Fage Total)

1/3 cup good bottled lemon curd

1 tablespoon honey

1/4 teaspoon pure vanilla extract

2 cups sliced strawberries (1 pint)

1 cup raspberries (1/2 pint)

1 cup blueberries (1/2 pint)

2 tablespoons sugar

2 lemons juiced and grated peel

1 banana, sliced

Fresh mint springs

Directions

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, lemon juice and grated lemon peel, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, and sugar. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar. Gently fold the banana into the mixture.

Asparagus, ham, and mushroom strata

Assemble this dish ahead of time and refrigerate it unbaked for up to 2 days. It’s up to you whether or not you trim the bread crusts-they give the strata a heartier texture.

Serves 8

Ingredients

2 Tbs unsalted butter, more for the pan

1 lb. asparagus, ends snapped off, cut into 1 ½ -inch pieces

Salt and freshly ground black pepper

3 ½ oz. mushrooms (shitake or white mushrooms), stemmed and thinly sliced

6 scallions, trimmed and thinly sliced, whites and greens separated (2Tbs. whites, ½ cup greens)

9 large eggs beaten

2 ¾ cups milk (preferably whole)

1 large loaf (about 1 lb) rustic white bread (like ciabatta), cut into 1-inch cubes

½ lb. thinly sliced deli ham, cut into 1-inch strips

3 cups grated extra-sharp cheddar (about 8 oz.)

Directions

Melt the butter in a large skillet over medium high heat. Add the asparagus, sprinkle with salt and pepper, and cook stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook until soften.

Remove from heat and let cool.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and ½ tsp. each slat and pepper. Spread the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese and asparagus mixture, and scallions. Then repeat layers. Cover with plastic pressing down so the bread is completely submerged in the egg mixture. Refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 min. Loosely cover with foil and bake for another 20 min. Let cool for 10 min. before cutting.

Shortbread and Ice Cream Dessert

Ingredients

*for shortbread

1 cup butter

1 cup brown sugar

2 cups flour

½ tsp. salt

½ tsp baking powder

Preheat oven to 300. Let butter soften to room temperature. By hand, gently cream together butter and brown sugar. Carefully fold sifted flour, salt, and baking powder into the cream mixture, handling as little as possible. Dough will be crumbly. Lightly press dough into small torte pans (2 ½ inch diameter). Bake at 300 for 15- 18 minutes or until golden. Do not over bake!

Ingredients

*Ice cream balls

Dreyers vanilla bean ice cream

Dreyers chocolate ice cream

Sweetened coconut

Skore Bar Chips

Strawberries

Chocolate chips

Using a small scoop to create vanilla ice cream balls, roll them in coconut and freeze. Make chocolate ice cream balls and roll them in score bits. Freeze.

Melt 8 oz. milk chocolate chips.

When ready to serve assemble balls of ice cream, one of each kind, on shortbread. Add a strawberry and drizzle with melted chocolate.