Tuesday, September 8, 2009

By The Sea

{Summer at the Beach}
August 2009
Janica & Celesta

{The Invitations}

{Beach Decor} {Place Settings}
{Favorite Lemonade}
5 quarts water
3 C. sugar
1 T. lemon extract
1 T. citric acid (can be found in pharmacy)

Stir all ingredients together. Add ice and lemon slices.

{Incredible Punch}
2 (46 oz.) bottles cranberry raspberry juice
1 (32 oz.) bottle pina colada mix
2 Liters raspberry ginger ale soda

In large plastic container, combine cranberry raspberry juice with pina colada mix. Freeze overnight (in Ziploc bags). Remove from freezer 30 min. prior to serving. To serve, place frozen slush in punch bowl and slowly add raspberry ginger ale.

{Coconut Shrimp and Marmalade Sauce}
1 C. flat beer
1 C. self-rising flour
2 C. sweetened coconut flakes
2 T. sugar
1/2 t. salt
12 jumbo shrimp
vegetable oil for frying
Use an electric mixer to combine beer, flour, 1/2 C. coconut flakes, sugar, and salt in medium bowl. Mix well then cover and refrigerate for at least one hour. Prepare shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle. When the batter is ready, preheat the oil in deep pot or fryer to 350. Use enough oil to cover the shrimp completely. Pour remainder of coconut into shallow bowl. Make sure shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before next step. Dip one shrimp at a time into batter, coating generously. Drop into coconut and roll until well coated. Fry four shrimp at a time for 2-3 minutes or until golden brown. Flip shrimp half way through. Drain on paper towel before serving with marmalade sauce.
{Marmalade Sauce}
1/2 C. orange marmalade
2 t. stone-ground mustard (with whole-grain mustard seed)
1 t. prepared horseradish
1 dash salt

Combine in small bowl and refrigerate at least one hour.

{Fruit Salsa and Cinnamon Chips}
2 kiwis, peeled and diced
2 apples, peeled, cored and diced
1 lb. fresh strawberries, diced
1 8oz. package frozen raspberries, thawed
2 T. sugar
1 T. brown sugar
3 T. jam (any flavor)
Mix all ingredients in large bowl. Cover and chill for at least 20 minutes.
10 (10 in.) flour tortillas
vegetable oil for frying
2 C. cinnamon-sugar mixture to taste

Cut tortillas into triangles. Heat oil in pan. Drop tortillas into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon-sugar. Coat chips and then place on paper towels. Allow chips to cool. Serve with fruit salsa.

{Beef Stir-Fry on a Stick}
1/2 C. hoisin sauce
3 T. water
2 T. canola oil
1 T. soy sauce
1 garlic clove, minced
1/4 to 1/2 t. crushed red pepper flakes
3 C. large fresh broccoli florets
2 medium yellow summer squash, cut into 3/4 inch slice
1 lb. beef tenderloin, cut into 1 inch cubes

For glaze, combine hoisin sauce, water, oil, soy sauce, garlic, and pepper flakes. On four skewers, alternately thread broccoli, squash, red pepper, and beef. Brush with 1/3 cup of glaze. Grill, covered, over medium heat for 6-7 min. on each side or until done and vegetables are tender, basting once with remaining glaze.

{Berry Citrus Salad}
1 large bag spring mix baby lettuce
1 can mandarin oranges, well drained
1 pint blackberries, rinsed and dried
1 pint strawberries, quartered
3/4 C. Feta or Gorgonzola cheese
1/2 C. candied pecans (or pecans and 2 T. sugar)
Caramelize pecans and 2 T. sugar on low heat until sugar melts. Spread on foil and cool. Toss everything together.
{Fresh Citrus Vinaigrette}
juice and zest of 2 oranges and 2 limes
1/4 C. sugar
2/3 C. oil

Shake well in a quart jar or whisk in bowl. Toss salad with dressing just before serving.

{The Perfect Rolls Anytime}
1 T. yeast
1/4 C. warm water
1 t. sugar
1 C. scalded milk, 3 min. in microwave
1/3 C. sugar
1/3 C. shortening
1 t. salt
2 eggs, beaten
4 C. flour

Dissolve yeast in water with 1 t. sugar. Melt shortening in hot milk in mixer. Add sugar, salt, and 3 C. flour. When mixture is cool enough, add eggs and yeast mixture. Add fourth cup of flour. Let rise in bowl until doubled, about an hour. Divide dough in half. Roll out in a circle and spread with melted butter. Cut like a pizza and roll up (crescents or any shape you wish). Put in pan. Rise again, another hour. Bake at 390 for 15-20 min

{Cajun Candied Salmon}

3/4 C. brown sugar
2 T. lemon pepper
2 T. Paul Prudhomme's Blackened Red Fish Magic (buy at Smith's)
1 C. pine nuts or pecans
1/2 Cube butter
Enough salmon or trout fillets to fill 12 in. frying pan
Put brown sugar on a dinner plate. Add lemon pepper and Red Fish Magic. Mix well. Coat fillets on both sides and put in frying pan in the melted butter. Turn once and cook until sugar starts to thicken into a glaze. In separate pan, melt butter and 1/2 t. salt, add nuts and cook on low heat until nuts start browning. Add nuts to fish just as sugar thickens into a glaze and serve.

{Steamed Asparagus with Bacon}
3 bundles of asparagus
1 lb. bacon
Rinse asparagus and cut off last 2 inches. Blanche for 2 min. (careful not to overcook). Saute bacon, cut in small pieces in frying pan until crisp, stirring occasionally. Arrange asparagus in serving dish and sprinkle with warm bacon pieces.

{Seasoned Potato Wedges and Peas}
8-10 Yukon gold potatoes
3 T. olive oil
2 C. snap peas
2 T. seasoning mix (recipe below)

Cook potatoes for 8 min. in microwave then slice into wedges. Lightly fry in olive oil and sprinkle with seasoning mix. Saute both sides until slightly crisp. Toss with snap peas and continue to fry for 1 min., turning twice. Do not overcook. Peas should be crisp. Serve immediately.

{Seasoning Mix}
Blend Together:
1/4 C. sun dried tomatoes
2 t. red chili
1 C. kosher sea salt
2 T. coarse pepper
1/2 C. dried rosemary
1/2 t. dry mustard
Mix Separately:
1 t. basil
1 t. lemon peel
2 t. soy oil

Preheat oven to 325. Toss dry ingredients with the soy oil mix. Bake for 15 min. on a cookie sheet. Store in air-tight container to retain freshness.

{Carmel Brownies}

60 caramels
1/3 C. evaporated milk
1 German chocolate cake mix
1/2 C. evaporated milk
3/4 C. melted butter
1 C. semi-sweet chocolate chips

Melt caramels with 1/3 C. milk in microwave at 50% power. Stir every 1-2 min. Mix remaining ingredients until dough holds together. Don't use mixer. Press half of mix in 9X13 greased pan. Bake at 350 for 6-8 min. Sprinkle 1 C. chocolate chips and melted caramel over hot cake. Drop rest of dough over top. Bake for 15-18 min.

{Chocolate Bowls}
10 oz. high quality dark chocolate
small balloons, filled with air

Place 5 oz. of chocolate in heatproof bowl set over a pan of simmering water. Stir until completely melted. Remove from heat and stir in remaining 5 oz. of chocolate until thoroughly smooth. Wait about 5-10 min. for chocolate to cool (or balloons will pop and that is not pretty). Dip balloon into chocolate, coating about a third of balloon. Place dipped end of balloon on a cookie sheet covered with wax paper. Repeat with remaining chocolate and balloons. Place in the freezer to set, about 30 min.
In order to release the air from the balloon, pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release air, if released to quickly, the bowls may break. Carefully peel the deflated balloon from chocolate bowl.

{Coconut Ice Cream}
Vanilla Ice Cream
Use a small ice cream scoop and scoop into balls. Roll in coconut and freeze.

{Peach Paradise}
Peach Sauce:
1 1/2 C. sugar
2/3 C. corn starch
1/4 t. salt
2 C. water
1/2 Can OJ concentrate
Combine first four ingredients in medium pan and bring to boil on medium heat while stirring constantly. Once it begins to thicken, take off heat and add OJ concentrate. Chill in fridge.
1/4 C. sugar
1/2 t. cinnamon
5 T. butter
18 graham crackers, crushed (1 1/2 C.)
Mix sugar, cinnamon, and crumbs. Add butter last.
Whipping Cream:
1/2 pint carton whipping cream
1 t. coconut extract
2 t. powdered sugar

Crumble crust in the bottom of a dessert dish. Mix one cup of peach sauce with 6 diced fresh peaches. Top with more crust crumbles, whipping cream, and fresh raspberries.

The Gals were given a fabulous beach tote filled with a water bottle and matching ice tray, a bottle of coconut syrup (recipe below), and a Gourmet Gals recipe binder. This night was absolutely "Gourmet" in every sense.

{Coconut Syrup}

1 C. sugar
1 C. light Karo syrup
1/4 C. water
1/2 C. canned milk
1 t. coconut extract
1 t. butter extract
Stir sugar, Karo, and water together in saucepan. Bring to a boil and simmer 2 min. Take off heat and let sit a minute. Add milk, coconut, and butter extracts. Serve over french toast or waffles topped with fresh fruit.

Thanks to Janica and Celesta for the delicious food, a true beach ambiance, and wonderful company and conversation! {The Gals}