Planning on having a Halloween Cocktail Party?  My friends got together for a girls night out last night.  We were asked by the hostess to bring an appetizer and a drink.  I purchased a small loaf of sourdough bread and cut it on the diagonal to create a larger surface.  I cut into each bread slice with a pumpkin cookie cutter.   Surprisingly it was quite easy!  I dyed olive oil orange by adding  yellow and red food coloring and whisking it until it turned orange, then brushed the pumpkin cutouts with the orange olive oil, and sprinkled them with small amount of garlic salt.  I toasted the bread at 400 degrees for about 5 minutes until the edges a slightly browned.  I cut a 4″ X 6″ piece of pate with mini Halloween cookie cutters.  For the eyes on the ghost, the cat and the bat I used black sesame seeds.  When the toast cooled I placed the pate on top. 

For the second appetizer I tried to create a spider.  I used 8 toothpicks and placed 3 pieces of shrimp on each toothpick.  For the head I used baby bella mushrooms and stuffed them with crab (see my recipe for crab cakes).  I baked the stuffed mushrooms at 350 degrees for 10 minutes.  To assemble I placed two toothpicks of shrimp together to form the body (six legs).  The stuffed mushrooms attach to the toothpicks and become the head.  My simple recipe for shrimp sauce is catsup (1 cup) + horseradish (1 tablespoon) to taste.

Candy Corn Martini - 1 part Rose’s Mango + 2 parts candy corn infused vodka* 

*1 cup candy corn + 2 cups vodka  – mix and refrigerate for one day and up to 3 weeks.

In spite of everything, we have each other.  We laugh until our sides hurt and tears are running down our cheeks.  We vow whatever happens we will take care of each other and enjoy life no matter what comes our way.  Inside we are always in our 20′s looking for the next crazy adventure, while outside we are searching for the perfect acid-reflux cure. 

Check out Peggy’s table setting and the easy flower centerpieces.  Our “take-away” favor doubled as part of the arrangement.  Kate has trained me to measure for the recipes I submit, but I haven’t been able to train my BFF’s.  Peggy did provide the recipes for the fish, potatoes and vegetables, but I’ll have to get back with you on the salad and dessert. 

Don’t forget to check out the croissants at Trader Joe’s – AMAZING!!!  Take them out of the freezer the night before and they bake like home-made. 

BROCCOLINI AND GREEN BEANS

2 pounds broccolini

1/2 pound green beans, trimmed

1/2 cup garlic flavored olive oil

1 1/2 teaspoon dried crushed red pepper flakes

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil.  Add broccolini and boil for 2 minutes.  Using tongs quickly  add broccolini to a large bowl of ice water.  drain and set aside.

In the same pot of boiling water add the green beans and cook for 4 minutes.  Using tongs, quickly add green beans to another large bowl of ice water.  Drain and set aside.  (The vegetables can be made 8 hours ahead if you dry them and then refrigerate in a Ziplock.

Heat oil in a large saute pan over medium high heat.  Add vegetables and 1/2 teaspoon salt and pepper.  Saute vegetables for about 5 minutes until vegetables are heated through.  Taste and add additional red pepper flakes and salt and pepper to taste.

LEMON BUTTERED DILL POTATOES

4 large potatoes, baked

8 tablespoons butter, melted

1/3 cup sour cream

2 tablespoons fresh dill, finely chopped

4 teaspoons lemon juice

1/2 teaspoon garlic salt

1 tablespoon onion, finely minced

salt and freshly ground pepper to taste

paprika for garnish

1.  Preheat 400 degrees.  Bake potatoes for 1 hour until fork tender.

2.  Lower heat to 350 degrees.

3.  Cut each baked potato in half lengthwise and scoop out pulp.

4.  In a large bowl mix potato pulp with 5 tablespoons melted butter and remaining ingredients, except paprika.

5.  Put mixture into casserole dish and drizzle with remaining 3 tablespoons of melted butter.  Sprinkle with paprika.  (Can be prepared a day ahead, cover and chill overnight.)

6.  Bring to room temperature and bake 20 minutes until lightly browned.

GLO’S SALAD (TBA)

VEGETABLE TOPPED SALMON

8 6-ounce fillets

3/4 cup fresh lemon juice

2 cups carrot, finely grated

2 cups tomato, finely chopped

3/4 cup green onions, chopped

3/4 cup mayonnaise

1/2 cup cream cheese, softened

1/2 cup fresh parsley, minced

1 teaspoon salt

1/2 teaspoon pepper

1.  Arrange fillets in a baking dish and drizzle with lemon juice.

2.  Combine the remaining ingredients in a bowl and mix well.

3.  Mound on top of fillets, covering completely.

4.  Bake 400 degrees for 20 minutes or until fish flakes easily. (Can be prepared 1 day ahead, cover and chill overnight).

 Kathi hosted the gourmet group this month.  As you see, her table was simple but elegant.  She started with a runner purchased from Kohl’s after Christmas for a few dollars.  Even though it was gold with gold beads woven into the fabric every two inches, a runner you would usually use at Christmas, by blending it with the light green oval placemats and spring flowers it gave her table a touch of pizzaz. 

For all of you who think you can’t arrange flowers take a lesson from Kathi.  Use your favorite large crystal bowl, fill it with water (I use 7-Up to extend the life of the flowers) and gather a bunch of  identical spring flowers either from your yard or the nearest grocery and place them in the crystal bowl. 

We always have a little favor for each of the girls and Kathi put together this darling napkin and spreader gift displaying our initial.  She told us she found a few at Marshalls, a few at TJ Max and still needing a P and two L’s she asked her son, Mike to check at Homegoods in Palm Springs and lucky for us he found two L’s and a P!

THE APPETIZER – BAKED BRIE WITH MACADAMIA NUTS

1 9-OUNCE THICK ROUND OF BRIE

1 TABLESPOON OF FLOUR

1 LARGE EGG (LIGHTLY BEATEN)

1/2 CUP FINELY CHOPPED MACADAMIA NUTS

1/2 CUP PANKO (JAPANESE SHAVED BREAD CRUMBS)

1 JAR TRADER JOE’S MANGO GINGER CHUTNEY

1.  COAT THE BRIE WITH WITH THE FLOUR AND DIP INTO EGG

2.  COMBINE MACADAMIA NUTS AND PANKO IN SHALLOW DISH.  COAT THE BRIE ON ALL SIDES WITH MIXTURE.

3.  CHILL THE BRIE FOR 30 MINUTES.

4.  BAKE FOR 10 MINUTES IN A PRE-HEATED 400 DEGREE OVEN UNTIL CRUST IS GOLDEN BROWN.

5.  TRANSFER THE BRIE TO A PLATTER.  DRIZZLE WITH MANGO GINGER CHUTNEY AND SERVE HOT WITH BREAD SLICES OR CRACKERS.

LINDA MADE THIS YUMMY SHRIMP, MANGO, AVACADO SALAD AND I’LL POST THIS RECIPE AS SOON AS I GET IT!

WALNUT OR PECAN CRUSTED HALIBUT WITH TRADER JOE’S MANGO GINGER CHUTNEY

2 TABLESPOONS FLOUR

1/8 TEASPOON EACH SALT AND PEPPER AND CAYENNE PEPPER

1 LARGE EGG WHITE

1 CUP WALNUTS OR PECANS, TOASTED AND FINELY CHOPPED

4 1-INCH THICK PIECES (4 OUNCES EACH) SKINLESS HALIBUT FILLET

2 JARS TRADER JOE’S MANGO GINGER CHUTNEY

1.  HEAT OVEN TO 450 DEGREES.  LINE A RIMMED BAKING SHEET WITH NONSTICK FOIL, OR SPRAY FOIL WITH PAM.

2.  MIX FLOUR, SALT,  PEPPER AND CAYENNE ON A SHEET OF WAXED PAPER.

3.  BEAT AN EGG WHITE AND 2 TEASPOONS OF WATER IN SHALLOW BOWL.

4.  COAT FISH IN MIXTURE, DIP IN EGG-WHITE MMIXTURE THEN PRESS INTO NUTS TO COAT AND PLACE IN PAN.

5.  BAKE APPROXIMATELY 10 MINUTES UNTIL FISH IS BARELY OPAQUE AT CENTER WHEN TESTED WITH TIP OF KNIFE.

6.  SERVE GINGER MANGO CHUTNEY OVER FISH AND SERVE.

WASABI AND GREEN ONION MASHED POTATOES

3 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1 1/2 INCH CUBES

1 CUP WHIPPING CREAM

1/2 CUP BUTTER

2 TABLESPOONS WASABI PASTE

2 TABLESPOONS ASIAN SESAME OIL

1 CUP CHOPPED GREEN ONIONS

1.  BRING POTATOES TO A BOIL.  REDUCE HEAT TO MEDIUM AND COOK UNTIL TENDER ABOUT 15 – 20 MINUTES.  DRAIN WELL. 

2.  SIMMER CREAM, BUTTER AND WASABI PASTE OVER MEDIUM HEAT UNTIL BUTTER MELTS.  SEASON WITH SALT AND PEPPER.  KEEP HOT.

3.  HEAT OIL IN SMALL SKILLET OVER MEDIUM HEAT AND ADD ONION.  SAUTE UNTIL WILTED, ABOUT 3 MINUTES.  SET ASIDE.

4.  MASH POTATOES.  STIR IN HOT CREAM MIXTURE.  SEASON TO TASTE.  ADD GREEN ONIONS.  CAN BE MADE 2 HOURS AHEAD.  LET STAND AT ROOM TEMP AND REHEAT IN MICROWAVE, STIRRING OCCASIONALLY.  

NOTE:  You can make your own wasabi paste by placing 3 tablespoons of wasabi powder in a small bowl and stir in 1 tablespoon water.  Add more water a teaspoon at a time to form thick paste.

Each year we divide into two different teams.  This year my team is Nancy, Kathi and Linda P.  The other team is Lin, Glo, Julia and Peggy.  Every month one team is responsible for “making it happen.”  The hostess provides an hors d’oeurve and an entree.  The second person brings soup or salad.  The third person brings a dessert and the fourth person brings the wine.  The following month the other team takes their turn.

This month Lin hosted with an Easter theme.  Tiny African violet pots held the flags that displayed placecards.  Darling salt and pepper bunnies complimented the bunny candle holder and Lin’s flower arrangement of white roses, hydrangeas and blue delphiniums.

Lin served a lovely leek and goat cheese tart for the hors d’oeuvre and a main course of osso buco.  When we begged for the recipe she held up the jar she purchased from Williams Sonoma.  We couldn’t believe how easy this delicious dish came together.  Browned veal shanks were placed in a crock pot and the contents of two jars were added; six hours later, we ate the best osso buco I’ve tasted. 

Check out the following recipes for the Goat Cheese and Leek Tart, the Spring Salad with Apples, White Cheddar and Caramelized Walnuts and the White Chocolate, Lemon and Strawberry Parfait.

GOAT CHEESE AND LEEK TART

CRUST

1 cup flour

1/4 teaspoon salt

1/2 cup unsalted butter, cut into 1-inch pieces

2-4 teaspoons ice water

FILLING

2 tablespoons unsalted butter

3 leeks, white part and 2 inches of the green, halved lengthwise, washed, dried, diced into 3/4-inch pieces

salt and freshly ground pepper

1/2 pound fresh goat cheese

1/4 cup freshly grated Parmesan cheese

1 teaspoon fresh thyme

3/4 cup half and half

3 eggs

Mix flour and salt in a bowl and add butter.  Beat until it resembles small peas.  Add water a tablespoon at a time, and beat until it holds together.  Form dough into a ball and flatten into a 6-inch round.  Wrap in plastic wrap and chill for 1 hour.

In a large frying pan melt the butter over medium low heat.  Add leeks and cook until soft.  Stir occasionally until no moisture remains, about 30 minutes.  Season with salt and pepper.  Transfer to a bowl and cool.

Roll out pastry on a floured surface to a round 10-inches in diameter.  Transfer to a 9-inch tart pan with removable bottom.  Press pastry into pan and trim top edges.  Freeze until firm, about 20 minutes.  Preheat the oven to 325 degrees.

Line the pastry shell with aluminum foil and fill with pie weights.  Bake until golden on the edges, about 15 minutes.  Remove the pie weights and continue to bake until lightly golden, about 4 minutes.

Crumble the goat cheese into a bowl.  Add Parmesan, thyme, half and half, eggs, salt and pepper to taste.  Whisk until blended and stir in leeks.  Pour filling into warm tart shell.  Bake until set, about 20 to 30 minutes.  Cool for 5 minutes and cut into wedges.

SPRING SALAD WITH APPLES, WHITE CHEDDAR AND CARAMELIZED WALNUTS

2 bags Santa Barbara or Spring Mix Salad

2 Gala apples

4 ounces white cheddar cheese, shaved

1 1/2 cups dates, pitted and sliced

2 large shallots, minced

1 cup caramelized Walnuts (see recipe)

Vinaigrette

1/2 cup balsamic vinegar

1 cup walnut oil

3 tablespoons white wine vinegar

Whisk oil and vinegars in a bowl.  Season with salt and pepper.  (Can make fours ahead and keep at room temperature).

Toss salad, apples, half of cheese, dates, walnuts and shallots with enough vinaigrette to coat.  Season with salt and pepper.  Place salad on plates and top with remaining cheese.

Caramelized Walnuts

1/2 cup sugar

2 tablespoons balsamic vinegar

1 1/2 cups walnuts

Preheat oven to 325 degrees.  Line baking sheet with foil and spray foil with PAM.

Combine sugar and vinegar in saucepan and stir over medium heat until sugar dissolves.

Add nuts.  Toss to coat.  Place on baking sheet and bake for 5 minutes.  Stir and bake 5 additional minutes.

Cool completely and break up.  Store in airtight container.

WHITE CHOCOLATE - LEMON MOUSSE AND STRAWBERRY PARFAITS

5 egg yolks

1/2 cup sugar

1/2 cup fresh lemon juice

4 teaspoons finely grated lemon peel

pinch of salt

2 2/3 cups heavy whipping cream + 1/4 cup heavy whipping cream

1 3.5-ounce bar Lindt white chocolate

5 cups strawberries, hulled and sliced

Whisk the first 5 ingredients in the top of a double boiler.  Continue to whisk over simmering water until mixture is thick, about 6 minutes.  Place in bowl and cool.   

Combine 1/4 cup cream and white chocolate in top of double boiler until chocolate is barely melted and smooth.  Pour in a bowl and cool to room temperature.

Beat remaining 2 2/3 cups whipping cream in large bowl until firm peaks form.  Divide whipping cream between the lemon and chocolate mousse bowls, approximately 3 cups each.  Fold in one cup at a time.

In wineglasses layer 1/4 cup of lemon mousse.  Top with 2 tablespoons of strawberries.  Layer 1/4 cup of white chocolate mousse on top of strawberries.  Repeat layering.  Cover with plastic wrap and chill.  Can be made 1 day ahead.  Top parfait with additional strawberries and serve.