Volume 9, Issue 80 - October 21, 2005

Hello Recipe Club,

I would like to take this opportunity to thank my friend Chef Jean Denham, CC for her hard work in compiling the Chef2Chef Share A Recipe Cookbook. A great collection of economical family style meals that are favorites to many of the Chef2Chef.net Forum members. As you know the proceeds from this book go straight to our Culinary Grant program, and that is a good thing. We are about to order our third printing of this cookbook, so if you have not ordered your copies yet, there is still time. Do you know someone who could use some good family style recipes? Need some stocking stuffers? Click the book cover and order yours now.

Here is what one of our Culinary Grant recipients had to say when he received his grant last year:

Chef2Chef has been instrumental in my culinary success, in more ways than I can begin to count. This group of culinarians has been acting as my mentor. When I received a C2C Culinary Grant, I felt like I'd gained, literally, the worldwide approval of those mentors. The grant went a long way towards helping me with the financial costs of attending culinary school and gave me a huge boost of confidence. If it "takes a village" to fulfill your aspirations, than C2C has certainly been that village to me. Thank you!

Derek Thomas

Friday is fun day with lots of dessert ideas from "ChezTom," "bjcotton," "SweeTooth," and "Pam."

Blueberry Dessert Salsa

Source: "ChezTom" - Chef2Chef forum member, Tom Hoover, CCC from West Michigan

Serve over pound (lemon is very good) cake, vanilla ice cream, or panna cotta.

Makes approximately 9 cups

Ingredients:

4 pounds blueberries, fresh or frozen
1 pound fresh mixed fruit (such as apple, pineapple, kiwi, mango, cantaloupe) diced small
1/4 cup lime juice
1/2 cup sugar
2 teaspoons lime or lemon peel, grated
1 teaspoon allspice, ground
1/4 teaspoon each cayenne, black pepper, and salt

Preparations:

Combine all the ingredients together. Serve immediately or refrigerate covered, up to 4 hours.

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Granita

Source: "bjcotton" - Chef2Chef forum member and Ambassador, Billy J. Cotton from "Meatball," Oregon

"Marionberry juice is very good using the Limoncello (...so is plum juice)"

Makes 4 cups

Ingredients:

Basic Granita Formula:

3 cups fruit juice
1/2 cup sugar
1 cup water
2 teaspoons fresh lemon juice or Limoncello

Preparation:

In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Stir in the fruit juice and pour into a chilled 9 x 13 inch metal pan.

Place in freezer and freeze, stirring every 30 minutes until the mixture is firm.

Apple Upside-Down Cake

Source: "SweeTooth" - Chef2Chef forum member, Nancy Gallagher from Pennsylvania

"Cheap, simple and very few ingredients."

Ingredients:

5 large Granny Smith apples, peeled, cored and cut into large 2 inch chunks
1/2 cup sugar
1 tablespoon cinnamon
1 cup flour
3 eggs

Preparation:

Preheat oven to 375 degrees F.

Lay the apples in a 9 inch buttered baking pan. Mix eggs with sugar and cinnamon on 'fast', add flour; mix until you see air bubbles, pour mixture on the apples.

It will soak through, do not mix apples with batter. Bake for 55 minutes When cake is done, flip up-side down, apples will be on top.

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Pumpkin Ice Cream Freeze

Source: "Pam," - Chef2Chef forum member and an Administrator in her own right, Pam Nelson from Steamboat Springs, CO.

"This will make a pumpkin lover out of anyone!"

Ingredients:

1 1/4 cup gingersnap cookies, crushed, about 25 cookies
1/4 cup sugar
1/4 cup butter, melted
1 quart vanilla ice cream
1 cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger

Preparation:

Mix the first three ingredients, holding back 1/4 cup of the crumbs in a bowl. Press the mixture into an 8 x 5 inch baking dish and set aside.

Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.