Green Salad & NW Blackberries & Dressing

 

• Dressing:
•  1/3 cup extra virgin olive oil
•  1/4 cup sherry or red wine vinegar
•  1 tablespoon Worchestershire sauce
•  1/2 cup sugar
•  1 clove garlic, minced
•  1/8 teaspoon freshly ground black pepper
•  1/8 teaspoon dry mustard
•  1/8 teaspoon onion powder
• 
  

 Salad Base:

    Mixed Greens/Butter/Arugula (You Choose)

    Chives/Red Onion chopped (You Choose)

    Almonds/Macadamia Nuts/Hazelnuts (You Choose)

    Goat/Feta/Gorgonzola Cheese Crumbles (You Choose)

    Freshly picked Northwest Blackberry/Raspberry/Strawberry/Blueberry (You Choose)

Holiday Egg Nog

 6 eggs, separated

In a large bowl whisk together 6 egg yolks with sugar & liquor. 

1 cup Sugar

1 cup Brandy or Rum

1 Pint (2cups) Whiskey

Add to large bowl of egg yolks & whiskey:

5 cups Half & Half

3 cups Light Whip Cream

In another large mixing bowl beat/whip/blend on high speed:

6 egg whites with 1/4 cup confectioners (powdered) sugar

Fold beaten egg whites and sugar into original large bowl of yolks, liquor & Dairy

Top with Nutmeg or Cinnamon

Balsamic Dressing

1/2 cup Balsamic Vinegar

6 Tablespoons Pure Maple Syrup

4 Tablespoons Olive Oil

2 Teaspoons Mustard

Arugula Nectarine Salad with Goat Cheese Patty

salad greens & fruit

4 handfuls of arugula (1 per person)

4 ripe figs or dates, quartered

1/2 cup toasted walnut halves (toast for 10 minutes at 350F)

1  pear, cut in small wedges

  fried goat cheese

5 oz block of goat cheese

1 egg

1/2 cup bread crumbs

1/2 tsp salt

1/2 tsp assorted dried herbs (I used thyme, oregano and dill)

oil for frying

  nectarine vinaigrette

1 nectarine, washed and sliced (don't peel)

1/2 habanero or jalapeno pepper

1/4 cup olive oil

3 Tbsp champagne vinegar

1 tsp grainy Dijon mustard

pinch of salt

• First make the dressing. Puree the nectarine with the habanero/jalapeno in a small food processor, processing until fully pureed.
• Pour just 3 tablespoons of the puree into a jar or small bowl and whisk in the rest of the ingredients. Take a taste and adjust it if you like. Refrigerate until needed.
• Put the arugula in a wide shallow salad bowl. Scatter the figs or dates and pears over the top.
• Slice the goat cheese into 4 rounds. If your log is long and thin, you can make smaller rounds, or reform the soft cheese with your hands to make larger patties.
• Whisk the egg in a small bowl. Put the crumbs in another and stir in the salt and herbs.
• Coat the bottom of a skillet with oil and heat on medium until hot. Dip each goat cheese Pattie into the egg and then into the crumbs. Make sure the crumbs coat all surfaces of the cheese. Fry in the hot oil until golden on each side, it should only take a couple of minutes.
• Drain the patties on paper towels and then set immediately onto the salad. Serve with the vinaigrette.

Taco Seasoning

 

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Sea Salt

1 tsp. Black Pepper (optional)

Champagne Punch

2 cans 12oz  Pineapple Juice concentrate
1 can 6oz Orange Juice concentrate
1 can 6oz Lemonade Juice concentrate
4 cups Water
Chill then add:
2 fifths champagne

Irish Cream Liquor

3 Eggs
1 can Borden Eagle Brand Milk
1/2 pint Whip Cream
1/2 t Chocolate Extract
1/2 t Coconut Extract
3/4-1 c Irish Wiskey