Private Class for Auction winners from the Spirit of Life Event

ImageThese ladies were the winners of the donation we made back in November for the Spririt of Life event.  We partnered with Spa Serenity to provide this awesome pampering package of an afternoon of Spa Treatments and Wine and Appetizers!  Thanks ladies for your donations to a worthy cause! And…you were lots of fun!

Herb and Flower Cheese Terrine

Ingredients:

1 lb cream cheese, Softened

3/4 lb unsalted butter

1 cup finely grated Asiago cheese (or very fresh Parmesan)

2 lg cloves garlic, finely chopped

3/4 cup fresh basil finely chopped ( or 4 T dried)

1/4 cup fresh oregano, finely chopped (or 2 T dried)

2 t Worcestershire sauce

3/4 cup toasted pine nuts coarsly chopped

3/4 t White pepper

1/2 cup parsley, finely chopped (or 1 T dried)

7 slices provolone cheese, round, thinly sliced

Directions:

In a large food processor, cream together cream cheese, butter and cheese until smooth.  Add the garlic, garlic, basil, oregano, Worcestershire and pepper. Combine thoroughly.    Add the pine nuts and parsley and mix again.   Line a round container (at least 4 cups in size) with plastic wrap.  Layer the bottom with provolone cheese slice, then add a layer of the soft cheese mixer.  Continue to alternate layers of provolone and cheese mixer until at least 5 layers.  Cover with plastic wrap and refrigerate overnight.

Remove from the refrigerator and let stand about 15 minutes before turning out on serving platter.  Garnish with Herb leaves or edible flowers.  Serve with crackers.  Enjoy!  This recipe also freezes well.

*This has become a staple at all Bekah Kate’s wine events…but I can’t take the credit for it.  It is a recipe Susan Vrabec gave to us at the very first Herb and Flowers Cooking Class she ever did here.  It is originally from Renee Shepherd of Shepherd’s Seeds in Felton, CA.  Although, I have altered it slightly.

 

Plum-glazed stuffed mushrooms

yield: 32 mushrooms

  • 32 large white mushrooms
  • 1 pound bulk pork sausage
  • 1/2 cup or more Chinese plum sauce*

Preheat oven to 375 degrees F.

Scoop out stems from mushrooms and discard. Peel caps using your fingers. Fill each cap with 1 tablespoon sausage, packing it tightly and mounding it on top.

Spread 1/4 teaspoon plum sauce on each mound of sausage. Place on baking sheet and bake for 15 to 18 minutes.

Meanwhile, heat remaining plum sauce in a small saucepan until bubbling. Keep warm.

Place mushrooms under broiler for 30 seconds. Arrange on a plate. Serve with warm plum sauce in small shallow bowl.

*Chef Jeanne Raffetto-Tentis

Lemon-Parsley Gougeres

Ingredients

  • 6 tablespoons unsalted butter
  • 1 teaspoons coarse salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup all-purpose flour
  • 5 large eggs
  • Zest of 1 lemon
  • 3 scallions, finely chopped
  • 3 tablespoons finely chopped fresh curly-leaf parsley

Directions

  1. Bring 1 cup water, the butter, salt, and cayenne to a      boil in a heavy 4-quart saucepan; boil until butter has melted. Remove      from heat; stir in flour. Return to burner; cook, stirring, until mixture      comes together and pulls away from the pan, about 2 minutes more.
  2. Remove from heat. Using a wooden spoon, beat in 4 eggs,      1 at a time, until they are incorporated and smooth. Stir in zest,      scallions, and parsley.
  3. Transfer mixture to a piping bag, and cut a 1/2-inch      opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper.      Alternatively, drop rounded teaspoons of batter onto baking sheets lined      with parchment. If not using immediately, freeze up to 1 month in airtight      containers or resealable plastic bags.
  4. Preheat oven to 400 degrees. Whisk together remaining      egg and 1 teaspoon water in a small bowl; lightly brush on top of each      puff. Bake until lightly golden brown, about 20 minutes. Serve      immediately.

* from marthastewart.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s