Halloween Tea 2004
Butternut Squash Canapés
Cut neck off squash and discard.
Slice, horizontally into 1/8 inch thick
slices. Use pumpkin cutter to cut out 30 pumpkin shapes. Slice Chedarski
cheese, use same cutter to make 30 cheese pumpkins. Use round cutter
to cut out
pumpernickel disks, slightly larger than the pumpkins. Toast under
broiler,
turning once. Brush with melted butter and put aside. Sauté squash
pumpkins in butter until golden brown, about 2 minutes per side, sprinkle
with brown sugar and salt. Centre cheese pumpkins on toast, then top
with squash,
serve immediately, garnished with parsley.
Warm Apple Punch
6 parts apple juice to 1 part cinnamon Schnapps, 1 tsp. lemon juice and a pinch of salt
Tomato Crab Bisque
3 cans tomato soup
3 cans shrimp soup
20 ounces Clamato juice
40 ounces half and half
2 ripe tomatoes, skinned and chopped
3 cans crab with juice
2 stick of butter
1 tsp. coarse ground pepper
1/2 tsp. sugar and salt
In blender combine first 4 ingredients, then heat through. Add remaining
ingredients, heat over low flame until butter is melted, serve with
a very thin
slice of lemon floating on top.
Pear Salad with Adrianne Blue Dressing
1 chicken, cooked Chinese style, boned, chopped
3 large bottles blue cheese dressing
1 cup crumbled blue cheese
1 cup mayonnaise whisked with 1/3 cup heavy cream
1 tsp. coarse ground pepper
Combine all well, allow to come to room temperature before serving.
Each salad starts on a bed of shredded lettuce and raw baby spinach.
On top
scatter:
1/2 fresh, ripe, pear, cored and sliced
10 whole walnuts
3 Tbls raisins
2 Tbls diced celery
1 tsp. candied ginger, minced
Dig out the centre a bit, pour in a dipper of dressing
Boeuf Bourguignonne
3 pounds beef round—cut
in 2-inch cubes
2 cups red wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground thyme
1 bay leaf
1 celery stalk
3 garlic cloves
2 carrots
3 onions
7 tablespoons butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 cup beef broth
1 tablespoon tomato paste
1 1/2 cups small white onions—parboiled
2 ounces mushrooms—sliced
5 red ripe tomatoes
1/4 teaspoon salt
1/4 teaspoon sugar
(Separately prepared)
3 cups sliced baby carrots, lightly
steamed or boiled tender/crisp
1 bag frozen peas, defrosted and brought to room temperature
1 pint fresh white mushrooms, sliced, sautéed lightly
1 bag frozen baby whole onions, brought to room temperature
Combine wine, 2 tablespoons olive
oil, salt, pepper, thyme, and bay leaf.
Slice one onion, one carrot, one clove of garlic, and celery. Add
to wine
mixture. Marinate beef in this mixture for 24 hours. Turn occasionally.
Remove
meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons
butter with
olive oil in heavy skillet. Brown the meat quickly on all sides.
Remove meat
to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved
marinade
and add to baking dish.
Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter
in
skillet and saute the chopped garlic, onions and carrot until lightly
browned
(about 5 minutes). Blend in flour and stir one minute. Add marinade,
broth and
tomato paste. Stir until mixture comes to a boil. Pour over meat.
Cover, cook
in 350-degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet
and
saute white onions with salt and sugar until golden. Add mushrooms
and saute
for two minutes more. Add white onions, mushrooms, and tomatoes to
beef.
Continue to bake for 10 more minutes.
Quickly cook separate vegetables, and fold into meat mixture, serve
immediately over boiled egg noodles.
Cornbread Muffin
(order from Sullivan)
Whipped Sage Butter
* Whip butter until almost doubled in volume, add sage and whipped honey, serve immediately.
Cranberry Pineapple Relish
3 cans chunky cranberry sauce
3 cans pineapple tidbits
1 jar pineapple preserves
10 stalks celery, chopped
6 boxes cranberry Jell-O
cranberry juice mixed with juice from pineapple
Combine the first 4 ingredients, make Jell-O according to package
instructions, substituting juice for water. Add to fruit, chill overnight.
Run
through with a fork before serving.
Creamed Cucumbers
Peel 20 cucumbers, slice very thinly
on mandolin, toss with 2 Tbls salt in
Tupperware bowl, cover tightly and allow to weep for 4 hours. Stir,
drain.
Whisk 3 cartons of sour cream, 1 cup mayonnaise, 2 T. coarse pepper,
and 1
carton French onion dip together, then fold into cucumbers. Chill
overnight.
Drain any more water that has separated, stir well, serve.
Cherry Cobbler with French Vanilla Ice Cream
* 1 1/4 cups sugar
* 3 tablespoons cornstarch
* 4 cups pitted fresh tart cherries
* 1/4 teaspoon almond extract
* 1 cup flour
* 1 tablespoon sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 tablespoons shortening
* 1/2 cup milk
Preparation:
Preheat oven to 400°. Blend 1 1/4 cups sugar, cornstarch, cherries,
and
almond extract in a medium saucepan. Cook over medium heat, stirring
constantly,
until mixture thickens and boils. Continue to boil and stir for 1
minute.
Pour fruit mixture into an ungreased 2-quart casserole. Place in
oven while
preparing dough.
Measure flour, 1 tablespoon sugar, baking powder, and salt into a
mixing
bowl. Add shortening and milk. Cut shortening in several times then
stir until
dough forms a ball. Drop dough in about 6 spoonfuls onto hot fruit.
Bake 25 to
30 minutes, or until topping is golden brown. Serve warm.
Coffee