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

Kahlua

3 c Water
3 c Sugar
10 t Instant Coffee

Simmer for 1 1/2 hours-cool
Add 5th Vodka
3 1/2 t Vanilla Extract

Let stand for 2-3 weeks

Hot Buttered Rum Mix

1 c Butter
2 c Brown Sugar
1 Egg
1/2 t Cinnamon
1/4 t Nutmeg

Beat together and use 2 tablespoons of mix in cup with 1 ounce Rum fill with hot water

Autumn Fruit Dip

8 oz. Cream Cheese, softened
1 cup Brown Sugar
1 t Vanilla Extract

Whip together serve with variety of fruits

Asian BBQ Pork

21/2-3 lbs. Boneless Pork

Marinade
1 1/2 t Salt
1 T Rice Wine
1/2 t Garlic Powder
2 T Hoisin Sauce
1/4 c Catsup
1/4 c Sugar
(optional:red food color)

Use small Tenderloin Pork ( approx. 2x7 )
Marinate pork at least 2 hours or overnight
Roast Pork 350 1 hour on rack in pan with water under rack

Hot Rye Appetizer

1 c Shredded Swiss Cheese
1/4 lb Bacon, cooked crumbled
1/2 c Olives, chopped
1/4 c Scallions, chopped
2 T Red Pepper, chopped
1 t Worcestershire
1/4 c Mayo

1 loaf Cocktail Rye/Pumpernickel
Baked 350 10-15 minutes

Asian Appetizer

1 lb Bacon
8 ounce can Sliced Water Chestnut-drained
20 ounce can Pineapple Chunks

Wrap sliced bacon (cut in half) around Water Chestnuts and Pineapple chunks. Fasten with wooden tooth pick.

Marinate 1/2-1 hour:
4 T Soy Sauce
2 T Sherry
2 t Grated Ginger
2 t Minced Garlic

Grill or Broil....then place in crock pot to keep warm.

Taco Seasoning

1 T Chili Powder
1 t Pepper
1 t Salt
1 1/2 t Cumin
1/2 t Paprika
1/4 t Oregano
1/4 t Garlic Powder
1/4 t Onion Powder
1/4 t Pepper Flakes

Raspberry Salad Dressing

1 cup Raspberries, divided
1/3 cup Raspberry Vinegar
Let stand 10 minutes, strain raspberries; discard seeds.
In food processor combine raspberry liquid with remaining ingredients except oil and remaining raspberries.
1/4 cup Sugar
2 tablespoons Dijon Mustard
1 tablespoon minced Shallots
1/2 teaspoon minced Garlic
1/8 tsp Salt & 1/8 teaspoon White Pepper
With machine running slowly pour in oil n a steady stream. Refrigerate, covered.
1 1/4 cups Olive Oil

Balsamic Vinaigrette

1 ¼ cups balsamic vinegar
1 ½ Tablespoons dark brown sugar
3 Tablespoons chopped garlic
1 teaspoon salt
1 ½ teaspoons freshly ground black pepper
3 ¾ cups olive oil


1. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly.
2. Store in the refrigerator until ready to use.

Greek Salad Dressing

1 T & 2 t Olive Oil
1 T red wine vinegar
1 T lemon juice
3/4 t oregano

Spinach
Red Pepper
Cucumber
Tomato
Feta
Olives

Pomegranate Vinaigrette

1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard

In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt.  Vinaigrette will keep refrigerated for 1 week.

Boathouse Bibb Lettus Salad With Raspberry Vinaigrette Dressing

1 head (Joe's Garden) Butter/Bibb Lettuce
1 cup Raspberries
Gargonzola cheese
Sliced Almonds
Raspberry Vinaigrette

Raspberry Vinaigrette
½ cup red wine vinegar
¾ cup fresh or frozen raspberries
1 T chopped shallot
In a 1-quart saucepan, combine vinegar, raspberries and shallots. Crush raspberries with a fork. Bring the mixture to a boil and then reduce heat to a simmer. Cook until mixture is reduced to approximately ¼ cup, about 5 minutes. Strain through a sieve into a blender. Process until smooth. Allow to cool.
2 T honey
1 t sugar
1 t fresh lemon juice
1 ½ t Dijon mustard
¼ t Thyme
½ t salt
1/8 t pepper
1 t water
Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth. Scrape down the sides with a spatula and blend briefly to ensure that everything is well mixed.
¾ c canola oil
With the blended running slowly pour half the canola oil in a steady stream. Stop the blender and scrape down the sides again. Turn the blender on and slowly add the remaining oil, processing until emulsified.

Buttermilk Dressing

1/3 c Buttermilk
3 T Mayo
2 T Vinegar
Dash of Sugar
salt & pepper