Girls Night Out Class with Chef Susan Holding

Bekah Kates  – Girls Night Out Class

April 15, 2011

 

Craisin Chip Oatmeal Cookies  
       
1 cup All purpose flour    
½ tsp Baking soda    
¼ tsp Salt    
1 ¼ sticks Butter, room temperature    
½ cup Sugar    
½ cup Brown sugar, packed    
1 tsp Vanilla    
½ tsp Almond extract    
1 cup Old-fashioned  rolled oats    
1 ½ cups Chocolate chips    
1 cup Dried tart cherries/or craisins    
½ cup Slivered almonds, toasted    

     

 Preheat oven to 325.  Mix flour, baking soda, salt and set aside.  Cream

 butter and sugars.  Add egg and extracts.  Mix in dry ingredients, then

 fold in chips, cherries and almonds.  Drop by rounded tablespoons on baking

 sheet lined with parchment paper.  Bake approx. 12 minutes, rotate sheet and

 bake until golden.  Cool on baking sheet. Cookies will firm as they cool.

 Makes 2 dozen.  (source unknown)

Mushroom Veggie Burgers

Makes 4 Large or 6 Smaller Mushroom Veggie Burgers

3 tbsp olive oil

1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)

1/2 cup finely chopped onion

6 cloves minced garlic

2/3 cup rolled oats

1/3 cup shredded Parmesan

3/4 cup breadcrumbs

2 eggs, beaten

1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Preparation:

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet (grillpan works great!), over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve with your favorite burger toppings in a bun or with a pita.

http://americanfood.about.com/od/vegetarian/r/Mushroom_Burger.htm

 

Salade Capresi Skewers

Ingredients:
Marinade:
1/4 C. extra virgin olive oil
1 1/2 tbsp. red wine vinegar
2/3 C. chopped fresh basil
1 clove garlic
1/2 tsp. sea salt
freshly ground black pepper, to taste

Skewers:
2 pints cherry tomato (cherry pear tomatoes are best)
1 lb. bite-sized fresh mozzarella
1 bunch fresh basil, leaves separated
6-inch bamboo skewers

Directions: In a small bowl, mix vinegar, salt, pepper, and oil til well combined. Add basil. Combine mozzarella and tomatoes in a large bowl. Add marinade and mix gently (careful– the mozzarella is a little delicate). Cover and refrigerate from 30 mins to 2 hours (don’t marinate too long).

Remove cheese and tomatoes from marinade and skewer them as desired, making either small or large appetizer caprese kabobs. Suggested pattern is: one mozzarella ball, one basil leaf, one tomato. Repeat if desired, or make them mini-kabobs and move onto the next one.

http://www.divinedinnerparty.com/buffet-and-finger-food.html

Thai Chicken Wraps

3 tablespoons unsalted, dry-roasted peanuts

3 tablespoons hoisin sauce

2 tablespoons cider vinegar

2 teaspoons low-sodium or regular soy sauce

1 teaspoon bottled ground fresh ginger, or 1 tsp grated fresh ginger

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon minced garlic

2 cups cabbage-and-carrot coleslaw

1 cup canned sliced water chestnuts, drained

12 Bibb lettuce leaves

1-2 rotisserie chickens or chicken breast meat, cooked and shredded

Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.  Add sauce to desired consistency, reserve some for topping wraps.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf.  You may wish to overlap 2 leaves for extra strength. Roll up; secure with a wooden pick if desired.

Syllubub

Place berries in a cordial glass and top with syllabub. To make syllabub stir together 1/2 cup sugar, 1/4 cup sweet white wine (such as Riesling), and the juice and zest of 1/2 lemon until the sugar has dissolved. Whip heavy whipping cream until soft peaks form then start slowly pouring wine mixture in cream while you continue whisking until cream is thick and holds a peak.

Variation:

Crumble amaretti cookies into cordial glass, then top with: (as made above, substitute amaretto for wine.

1/3 cup amaretto liqueur

2 tablespoons sugar

1 tablespoon lemon juice

1 cup heavy cream

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