| Chef2Chef Recipe Club - Volume 1 Number 060- December 7, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club! Do you have a favorite recipe you would like to share with the group? For each recipe you get published during December, we will send you a custom baseball cap with an embroidered Chef2Chef Logo! Take a look at it here: http://marketplace.chef2chef.net/c2c/ Please send your entries to dnelson@chef2chef.net - Soup, appetizer, salad, entrée, starch, cookie, pie or cake, it doesn't matter. Send one or more recipes. Would you or do you know someone that would like to host a recipe club week in 2002? Please send an outline to: http://chef2chef.net/contacts/mail/mail-dn.html Bon Appetite, Chef David Nelson ---------------------------------------------------------------------- Today Cynthia shares her Christmas Day Buffet with us. What an amazing collection of recipes! See her recipe for Cranberry Vinaigrette! Christmas Day Buffet *Dill Bread Rolls Baked Ham Crudites tray *Sandy's Waldorf Salad *Fennel, Green Bean and Olive Salad *Bethany's Woodloch Salad *Company Potatoes *Wild Rice with Cranberries and Caramelized Onions *Peppermint Twist Cheesecake *White Christmas Cake Dill Bread Rolls 1/2 c. warm water 2 pkg. yeast 4 tsp. brown sugar 2 c. large curd creamed cottage cheese 1/4 c. butter, melted 2 tsp. dried dillweed 2 eggs 1 T. salt 1/2 tsp. baking soda 5 c. flour 2 more eggs 2 T. milk Combine 1/2 c. warm milk, yeast and sugar in a large bowl; whisk until blended. Let stand until foamy, about 10 minutes. Generously grease another bowl; set aside. Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in the food processor until smooth. Add to yeast, blending well. Stir in 1 c. flour; mix thoroughly. Gradually add remaining flour, mixing until dough comes away from sides of bowl. Turn dough out onto lightly floured board, and knead until smooth and elastic. Transfer to greased bowl, turning to coat all surfaces. Cover and let stand in warm area until doubled, about 1 1/2 hr. Generously grease baking sheets. Punch dough down, then turn out onto lightly floured surface. If dough feels sticky, knead again with a little flour. Divide dough into 3 equal portions. Working quickly (dough is very active), break off small walnut-sized pieces of dough from each portion and shape into balls. Arrange side by side on prepared baking sheet. Beat last 2 eggs with 2 T. milk; brush this lightly on top of rolls. Let rise 15-20 minutes. Preheat oven to 350F. Bake 5 minutes, brush with more of the egg mixture. Repeat. Then continue baking, watching carefully and covering loosely with foil in rolls brown too quickly. Transfer to rack and let cool. Variation: Form rolls in shape of two grape clusters, using some of the dough to form stems and leaves for decoration. Brush and bake as above. ----------------------------------------------------------------------- This recipe is a family favorite from a friend; a different type of Waldorf and really delicious. Sandy's Waldorf Salad 2 c. diced apples 1 c. chopped celery 1/2 c. Chopped walnuts or pecans 1/4 c. real mayonnaise 1 T. sugar 1/2 tsp. lemon juice 1/8 tsp. Salt 1/2 c. heavy cream, whipped Combine apples, celery and nuts. Blend sugar, mayonnaise, lemon juice and salt. Fold in whipped cream. Fold this mixture into the apple mixture; chill well. Serves 6. Another version: add 2 c. miniature marshmallows to the mixture. ----------------------------------------------------------------------- Wild Rice with Cranberries and Caramelized Onions 2 c. chicken broth 1/2 cup brown rice 1/2 cup wild rice 3 tablespoons butter or margarine 3 medium onions, sliced into thin wedges 2 teaspoon brown sugar 1 cup Craisins(r) Sweetened Dried Cranberries 1/2 teaspoon finely grated orange zest Combine chicken broth and both rices in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are caramel color. Stir in dried cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice. Makes 4 to 6 servings. >From Ocean Spray ----------------------------------------------------------------------- >From Cucina Fresca (out of print now). My friend, Mary Alice, made this for our last month's food and mystery book club dinner. REALLY delicious! Fennel, Green Bean and Olive Salad 1 lb. tender green beans, trimmed 1 lg. fennel (AKA anise) bulb, about 1 lb. 1/4 c. olive oil 3 T. fresh lemon juice 1 canned flat anchovy fillet, minced 1 garlic clove, peeled and crushed Coarse salt to taste (I used Sea Salt) 1/4 c. oil-cured black olives, pitted and Quartered (I used small Greek olives) Freshly ground pepper If green beans are large, cut them in half lengthwise. Do not use old beans. Blanch them in an abundant amount of boiling salted water until tender yet crisp, about 10 minutes. Drain and refresh under cold running water; shake dry. Trim stalks from the fennel bulb and cut away any bruised, discolored or tough outer leaves. Cut the bulb in half lengthwise. Trim the root end, cut out the core at the base of the bulb. Slice lengthwise into thin strips. To make the dressing, combine olive oil, lemon juice, anchovy, garlic and salt in a large salad bowl. Before serving, removed the garlic clove, toss the fennel and green beans in the dressing. Sprinkle with olives and grind pepper over the top. Serves 4. (Note: I cheated. I place the dressing ingredients in my processor and briefly processed with the steel knife, thus ensuring no one would get a piece of the anchovy. Such is life...you either love anchovies or hate them...) ----------------------------------------------------------------------- This is a salad my daughter Bethany and I came up with, based on the one she and her sister Holly used to serve at Woodloch Pines, a wonderful resort in the Poconos. Bethany's Woodloch Salad Raspberry Vinaigrette (see recipes below) 10 c. mixed baby greens 2 Red Delicious apples, cored, thinly chopped or 1 1/2 c. Craisins (dried cranberries) 1/2 c. walnuts, chopped, toasted 2 oz. crumbled Bleu Cheese Combine greens, fruits and nuts in large salad bowl. Toss with just enough dressing to coat. Sprinkle with nuts and cheese. Serve, passing additional dressing for those who want more. Raspberry Vinaigrette 1/4 c. raspberry vinegar 1 T. chopped red onion 1 T. sugar 1 tsp. Dijon mustard 1 c. Canola oil Salt and pepper Combine vinegar, onion, sugar and mustard in food processor or blender; process until well blended. With motor running, slowly add oil. Process. Season with salt and pepper to taste. Transfer to large jar or container with lid. Can be made 1 day ahead. Bring to room temperature and whisk before using. Cranberry Vinaigrette Substitute balsamic vinegar for raspberry in above recipe, add 1/4 c. fresh or frozen cranberries, thawed. Follow directions for Raspberry Vinaigrette. Company Potatoes For each 2 lb. (new) of baby red , potatoes you will need 1 pint of whipping cream. Wash potatoes, cut any that are large in half. Place potatoes in a 13x9" glass baking pan, pour cream over, cover and refrigerate overnight. You can stir them a couple of times, so they won't darken. A short time before dinner, stir the potatoes again. Bake at 350F, for 35 min. or so, until they test done. Stir once while cooking, again to make sure they are kept moist. That's it - no seasonings, butter or cheese. This is fabulous. Peppermint Twist Cheesecake Crust: 9 oz. box chocolate wafer cookies 1/4 c. sugar 1/2 c. (1 stick) unsalted butter, melted Filling: 2 lb. cream cheese, room temperature 1 c. sugar 4 lg. eggs 1/4 c. half and half 1 tsp. vanilla 1 tsp. peppermint extract 1/3 c. 1" hard red and white-striped peppermint candies, crushed Topping: 1 1/2 c. sour cream 3 T. sugar 1/2 tsp. pure vanilla extract 1/4 tsp. peppermint extract Additional peppermint candies For crust: Wrap outside of 9" springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling. For filling: Preheat oven to 350F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust. Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature. For topping: Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake, covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.) Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies. Serves 10. Bon Appétit February 1997 White Christmas Cake This recipe makes two cakes. Use two 8" or 9" cake pans; or one loaf pan - cut lengthwise to create 2 layers. 12 egg whites 3 c. sugar 1 c. butter or margarine 1 c. milk 1 tsp. cream of tartar 1/2 tsp. baking soda 1/2 tsp. salt 4 c. cake flour 1 tsp. vanilla extract 1 tsp. almond extract Filling: 12 egg yolks, beaten 2 c. sugar 1/2 c. butter 2 c. coconut flakes 2 c. golden raisins 2 c. pecan pieces Cream 2 c. with the butter. Mix flour, cream of tartar, baking soda and salt together and add to sugar mixture alternately with the milk, mixing well after each addition. Add vanilla and almond extracts. Beat egg whites until stiff and add 1c. sugar slowly while beating. Fold, DO NOT STIR OR BEAT, cake mixture into the beaten egg whites. Grease and flour pans and pour in mixture. Bake at 350F until done. Filling: Mix first three ingredients in microwave safe bowl. Cook in microwave, stirring every 60 seconds, until thick. This usually takes about 8 to 10 minutes. Mix coconut, raisins and pecans together in large bowl. Pour mixture over fruit mixture and blend until coated. To Assemble: Place one layer on bottom of serving plate and then place filling about 1" thick on top of the bottom layer. Place top layer on filling and "stuff" sides with filling if necessary. Frost with a light frosting or cream cheese frosting. Shopping List On Hand: Flour Salt Pepper Sugar Vegetable oil Brown sugar Dried dill weed Baking soda Milk Real mayonnaise Lemon juice Onions Olive oil Garlic cloves Dijon mustard Canola oil Vanilla Cream of tartar Coffee Tea To buy: 2 pkg. yeast 16 oz. large curd creamed cottage cheese 1 lb. butter 2 doz. eggs Apples Celery 1/2 lb. chopped walnuts or pecans 2 pints heavy cream Miniature marshmallows (opt.) Chicken broth Brown rice Wild rice 2 lg. pkg. Sweetened Dried Cranberries 1 orange 1 lb. tender green beans, trimmed 1 lg. fennel (AKA anise) bulb, about 1 lb. Can flat anchovy fillet 1/4 c. oil-cured black olives, pitted and Quartered (I used small Greek olives) 10 c. mixed baby greens 2 Red Delicious apples 2 oz. crumbled Bleu Cheese Raspberry vinegar Red onion Fresh or frozen cranberries 2 lb. baby red new potatoes 9 oz. box chocolate wafer cookies 2 lb. cream cheese, room temperature Half and half Hard red and white-striped peppermint candies, crushed Peppermint extract 20 oz. sour cream Cake flour Coconut Golden raisins 16 oz. chopped pecans Ham Crudites ----------------------------------------------------------------------- HOLIDAY GIFT IDEAS This year's Holiday Gift Ideas page has something for everyone on your list including yourself! You can find links to it all over the site or please just click the link below. Support the Chef2Chef vendors, they make all this possible! 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