Tuesday, October 18, 2011

Witches Night Out

{Witches Night Out}
October 2011
Monica & Suzette

{The Invite}
Witches Night out was served in Suzette's Gorgeous living room.

{The Food}

{Spinach Balls}
1 (10 oz) package frozen chopped spinach thawed and drained
2 cups finely crushed herb-seasoned dry bread stuffing mix
½ cup grated parmesan cheese
2 teaspoons garlic powder
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
½ cup melted butter
3 eggs, beaten 
Preheat over to 350 degrees. In large bowl combine spinach, stuffing mix, parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 minutes or until heated through and browned.

{Gorgonzola Truffle}
4 oz. cream cheese, softened
1 (4 oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion
½ teaspoon Worcestershire sauce
¼ teaspoon Black pepper
½ cup cooked and crumbled bacon
Black Grapes
Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly and chill 1 hour or until firm. Roll cheese mixture into ¾ inch round balls. Roll each ball in bacon. Serve immediately or cover and chill until ready to serve. Serve with black grapes. 

{Cornbread Corstini}
2 cups self-rising white cornmeal mix
2 cups buttermilk
½ cup all-purpose flour
2 large eggs, lightly beaten
¼ cup butter, melted
2 tablespoons sugar
Heat oven to 400 degrees. Stir together all ingredients just until moistened. Spoon batter into greased muffin pans (about 1 tablespoon per cup). Bake, in batches, 15 minutes or until golden brown.Cool and Crisp Toppers· Boursin cheese, finely chopped red and yellow bell peppers and chives· Gorgonzola cheese, sliced apples, parsley and freshly ground pepper· Goat cheese, cranberry chutney, watercress and freshly ground pepper.

{Parsley Herb Spread}

1 (8oz) package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon olive oil
2 tablespoons onions
2 tablespoons fresh parsley
Pinch of red pepper flakes
½ teaspoon fresh basil
2 cloves garlic
Pinch of oregano. 
Remove stems from herbs.Leave cream cheese and butter at room temperature for 30 minutes.Using food processor or blender, minced herbs and garlic with olive oil until coarsely chopped but not pureed (1-2 second pulses). Add butter, then cream cheese. Process a few seconds. Finish mixing in a small bowl so as not to over process. Cover and chill 24 hours. Serve at room temperature as a spread on snack crackers or bread.

{Cumin Rubbed Sweet Potatoes with Sage}
4 medium sweet potatoes
2 tablespoons course salt
1 tablespoon cumin seeds crushed
1 stick butter softened
1 tablespoon maple syrup or honey
1 tablespoon crushed red pepper flakes 
1 dozen fresh sage leaves
2-3 tablespoons clarified butter. 
Preheat oven to 375 degrees. Wash and scrub potatoes. Mix together salt and cumin. While skins are still damp, rub all over with salt mixture (reserve any remaining salt mixture for another use). Bake directly on oven rack 1 hour, turning once to crisp evenly on all sides.
Meanwhile, for spiced butter, in a bowl stir together softened butter, maple syrup, and crushed red pepper. Roll into a log using waxed paper and chill.
In frying pan, gently melt butter. Don’t melt the butter too quick, or it will burn. Once butter melts and starts to bubble, add the sage leaves. Fry sage leaves until crispy. Keep on eye on the butter as you fry the sage and the butter browns. Skim as needed. Take butter off heat when it is nicely brown, think a rich caramel color and strain the butter to remove any sediment.Top potato with spiced butter, brown butter and fried sage leaves. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees oven for 30-45 minutes. Brush top of rolls with butter while hot. Bake 14 minutes or until edges are lightly golden. Cool 1 minute on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.

{Pumpkin Mousse}

1 (15 oz) can pumpkin
3 cups heavy cream
¾ cup superfine sugar
½ teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps for garnish
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into serving dish and add ginger snaps (optional).Place in a 15 x 10 inch baking pan coated with cooking spray. Bake at 425 degrees for 15-20 minutes on each side or until crisp and tender.

 {Party Punch}
1 (6 oz) can frozen orange juice
1 (6 oz) can frozen pink lemonade
1 (48 oz) cans pineapple juice1 package frozen strawberries
2-3 (2 liter) Sprite or Canada DryDry Ice

Stir frozen juices into pineapple juice, add strawberries and puree in blender, add sprite as needed. Serve over dry ice (2 lbs per gallon of punch) Dry ice is better when used in warm punch...
{Apple Orchard Pork Roast}
1(64 oz) apple cider
1 boneless whole pork loin roast (3 to 4 lbs)
1 garlic clove, peeled and halved
1 teaspoon salt
½ teaspoon pepper
6 fresh sage leaves
3 fresh rosemary sprigs
3 fresh thyme sprigs
3 large tart apples cut into wedges
2 medium onions cut into chunks
4 garlic cloves thinly sliced 
¼ cup butter, cubed
1 2/3 cup sparkling apple cider divided
1 tablespoon soy sauce
¼ cup sour cream
Brine pork in apple juice for 8-24 hours prior to cooking. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange the applies, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.Bake uncovered at 350 degrees for 1 ¼ hours to 1 ½ hours or until meat thermometer reads 160 degrees, basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand for 10 minutes before slicing.Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from the heat; whisk in sour cream until smooth. Serve with pork.  

{Sautéed Green Beans with Toasted Pumpkin Seeds}
1 tablespoons  cloves garlic, thinly sliced
¾ teaspoon ground coriander
¼ cup hulled pumpkin seeds
1 ½ lbs. green beans
1 tablespoon fresh lemon juice
Course salt
¼ cup chopped fresh dill
In a large skillet, heat the medium low heat. Add the garlic and gook until tender, about 5 minutes. Stir in the coriander, then add the pumpkin seeds and cook until lightly toasted, about 3 minutes. Meanwhile in a large pot of boiling water, cook the green beans until crisp tender, about 5 minutes. Drain and transfer to a serving bowl. Pour the pumpkin seed mixture over the beans. Add the lemon juice and ¾ teaspoon salt; toss to coat. Add the dill and toss again.

{Butternut Squash and Apple Soup}
2 slices bacon 
½ cup onions, chopped
1 cup leeks, chopped
½ bay leaves
1 clove garlic, minced
Salt and pepper to taste
1 ½ cups chicken broth1 
¼ lbs. butternut squash peeled, seeded and cut into 1 inch pieces
1 Granny Smith apple, cored, peeled and chopped
 2 tablespoons sour cream and apples, chopped
Cook bacon in a large saucepan; remove bacon, crumble and set aside. Add the onion, leeks, bay leaf, garlic, salt and pepper to the bacon drippings; stir and sauté until soft. Add broth, squash and apple; simmer for 15 minutes or until tender. Remove and discard bay leaf. Puree the mixture in a blender. Pour into a saucepan; add water to thin as desired and stir in sour cream. Heat just until warmed through. Spoon into bowls; sprinkle with the reserved bacon. Garnish with a dollop of sour cream and a spoonful of chopped apples.

{Pear and Candied Pecan Salad with Gorgonzola Cheese}
2 heads romaine lettuce (you can use spring mix)
1 pound bacon cooked and crumbled
3 pears, diced (drizzle with a little lemon juice to keep from browning)
12 to 16 oz. gorgonzola cheese, crumbled
2 cups candied pecans (see below)

{Candied pecans} 
2/3 cup pecans
1/3 cup sugar
Combine pecans and sugar in a skillet over medium heat until sugar has melted and coated the pecans, spread on wax paper until cooled.

1 ½ cups red wine vinegar
1 cup sugar
¾ cup oil
1 medium red onion
½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoon dry mustard
2 tablespoons poppy seeds
Combine dressing ingredients in blender and process until smooth.

{Chocolate Pots}
2/3 cup sugar
2 tablespoons cornstarch
½ teaspoon kosher salt
3 cups whole milk
4 large egg yolks
½ teaspoon vanilla extract
6 ounces bitter sweet chocolate, chopped
½ teaspoon unsweetened cocoa powder
Mix together the sugar, cornstarch and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth past. Whisk in the remaining milk and the egg yolks.Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes (do not allow to boil). Remove from heat, add vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.Pour into eight 4 ounce ramekins, glasses or teacups and refrigerate covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkle with cocoa powder.

{Caramel Apple Cider}
1 (64 oz) bottle apple juice or cider
½ cup orange juice, freshly squeezed or a high-quality brand such as Simply Orange
¼ teaspoon ground allspice
1 orange
8 cloves
1/3 cup bottled caramel sauce (plus more to taste if desired)
Sweetened whipped cream
Ground cinnamon 
Pour the apple cider into a large stockpot on the stove. Set heat to medium high. Add orange juice, cinnamon sticks and allspice. Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little holes first and then insert the cloves. Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes longer if you wish. If at any time the orange splits open, remove it from the pot.After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed. When ready to serve, ladle the cider into mugs, top with whipped cream and give it a drizzle of caramel and a sprinkle of cinnamon.

{Caramel Pecan Pumpkin Bread Pudding}
Bread Pudding
4 large eggs
2 (15 oz) cans pumpkin
1 ½ cups milk
1 cup half and half
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon vanilla extract
1 (12 oz) French bread loaf, cut into 1 inch pieces (about 10 cups)

{Caramel Pecan Sauce}
1 cup pecans, chopped
1 cup firmly packed light brown sugar
½ cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

{Prepare Bread Puddings} 
whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap and chill 8 to 24 hours.\
Preheat oven to 350 degrees. Spoon bread mixture into 12 (6 oz) lightly greased ramekins. Ramekins will be completely full and mixture will mound slightly. Place on an aluminum foil lined jelly roll pan. Bake at 530 degrees for 50 minutes, shielding with foil after 30 minutes.During last 15 minutes of baking, prepare caramel pecan sauce; Heat pecans in a medium skillet over medium low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.Remove bread puddings from oven; drizzle with caramel pecan sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

{The Decor}

{The Servers}

Annabelle & Tavia

{The Gals}

{Monica & Suzette}

{The Menu}