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| Origami Birds Made By Shelli |
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| Sparkling Fruit Spritzer Edamame, Cucumber Sunomono, Gyozas with Mongolian Fire Oil Sauce. |
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| Okonomiyaky, Japanese Chicken Curry, Fukujinzuke(Red Pickles)& Yakisoba. |
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| Ginger Ice Cream & Chocolate Gateau (the very favorite Chocolate Cake) |
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| Celesta & Shelli |
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| Take Home Gift Sticky Rice & Curry Paste |
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| Dinner was served outside by the Yocom's gorgeous pool. |
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| Monica & Suzette |
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| Ashley Nokes & Tavia Yocom were the servers |
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| Sparkling Cider Punch |
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| Mandarin Green Salad with Orange Viaigrette Dressing |
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| Crabmeat Stuffed Mushrooms, Bruschetta with Tomato Basil Soup & Croutons, Antipasto Skewers (vegetarian) & Artichoke dip served on thinly sliced Baguette. |
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| Hot Roquefort Broiled Rib Eye Steak with Chilled Tomato Salad Beet Fries, Sautéed Chicken Breasts with Tomato Salad, Roasted Vegetables, and Mashed Potatoes with Herb Infused Cream and Chives. |
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| Artisan Dinner Rolls with Parmesan Butter |
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| Chocolate Torte with Raspberry & Vanilla Sauce, White Chocolate Lime Pudding with a Candied Lime, and Sparkling Cider Cupcakes. |
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| Take Home Gift Martinelli's Sparkling Cider & Homemade Caramel |
{Cornbread Corstini}
Ingredients
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 Directions 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} Ingredients 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. Directions 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}
Ingredients 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. Directions 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} Ingredients 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 Directions 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.
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{Apple Orchard Pork Roast}
Ingredients
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
Directions
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} Ingredients 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 Directions 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.
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{Pear and Candied Pecan Salad with Gorgonzola Cheese}
Ingredients
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}
Ingredients
2/3 cup pecans
1/3 cup sugar
Directions
Combine pecans and sugar in a skillet over medium heat until sugar has melted and coated the pecans, spread on wax paper until cooled.
{Dressing}
Ingredients
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
Directions
Combine dressing ingredients in blender and process until smooth.
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{The Servers} Annabelle & Tavia |
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{The Gals} |
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{Monica & Suzette} |
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{The Menu} |
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{Dolce De Sopapilla}
Ingredients
2 (8 ounce) Packages cream cheese, softened
1 C. White Sugar
1 t. Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 C. white sugar
1 t. Ground cinnamon
1/2 C. Butter, room temperature
1/4 C. Honey
1 can Sweetened condensed milk, prepared.
(Place an unopened can of sweetened condensed milk in a pot of boiling water. Cook on a low boil for about 3 hours, being certain to maintain water in the pan. Remove can and let it cool before opening. This caramel is great in this recipe, as an ice cream topping, or eating spoonful by delicious spoonful straight from the can.)
Directions
Preheat an oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, and then spread the prepared sweetened condensed milk caramel of the top. Cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
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{Homemade Flour Tortillas}
Ingredients
3 C. Flour
1 tsp. Salt
1/3 C. Vegetable Oil
1 C. Warm Water
Directions
Combine all the flour, salt, oil, and water until it forms a dough.Roll dough into large ball and take 1-2 inch pieced off. Pat the dough flat with your hands or take a rolling pin and roll into circles.Put dough on flat pan on stove (or tortilla maker) and let the sides cook until there are little brown specks on both sides.
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{Guacamole}
Ingredients
4 Avocados, diced
2 Roma tomatoes
1/4 Of A White onion
1 Clove garlic
1-2 Serrano peppers, finely choppedjuice from 1-2 limes, to taste
salt to taste
Directions
Mash together with a fork, leaving plenty of chunky texture.
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| {Emily & Jill} |
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