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Coffee Grog Asparagus Soup Cracked Wheat Sourdough Bread Baked Salmon w/Pecan Crunch Coating Wild Rice w/Mushrooms Fresh Salad w/Balsamic Vinaigrette Pumpkin Rum Mousse |
Coffee Grog2 tablespoons butter 1 cup brown sugar 1/8 teaspoon ground allspice 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 1/2 cups heavy cream or half-and-half 12 small strips of orange peel 12 cups brewed coffee |
Preparation Instructions:
Melt the butter in a saucepan over low heat. Stir in brown sugar, allspice, cinnamon, nutmeg, and cloves, and allow the mixture to cool. Store in a sealed container in the refrigerator. To serve: combine in each cup 1 teaspoon of the butter mixture, 2 tablespoons cream, 1 strip orange peel, and 1 strip lemon peel. Add 6 ounces of hot coffee and stir. 1/8 teaspoon rum extract can also be added to each cup of grog. Yield: About 12 cups |
Asparagus Soup4 large potatoes, peeled 2 cubes chicken bouillon 2 (10 ounce) cans asparagus 1 tablespoon fennel seed 1/2 teaspoon ground black pepper to taste 1 tablespoon fennel greens for garnish |
Preparation Instructions:
Boil and mash potatoes. Puree in a blender, and set aside. In large pot, dissolve bouillon in water following the directions on the package. Add asparagus spears, and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot. Yield: About 8 servings |
Cracked Wheat
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Preparation Instructions:
In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended. Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely. Yield: 2 9x5 loaves |
Baked Salmon w/
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Preparation Instructions:
Mix together mustard, butter, and honey in a small bowl; set aside. Mix together bread crumbs, pecans, and parsley in a small bowl; set aside. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Pat top of each fillet with bread crumb mixture. Bake at 400 degrees F (205 degrees C) for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges Yield: 6 servings |
Wild Rice w/Mushrooms1 cup wild rice 2 tablespoon butter or oil 1 tablespoon. grated onion 1 rablespoon each finely chopped parsley chives and green pepper 1/2 - lb. fresh mushrooms Pinch nutmeg |
Preparation Instructions:
Wild rice is cooked in much the same manner as pasta, the more clean, cold water that is used, the better it is. 1 cup wild rice 4 - cups water 1 - teaspoon. salt Place rice in a wire strainer and rinse well with cold water. Combine rice with water and salt in heavy saucepan. Heat to boiling. Cover and simmer over low heat for about 50 minutes until rice is tender. Remove cover. Drain rice. Fluff rice with fork. ( Serves six ) NOTE: After the first 30 minutes of cooking, check to see that the rice is not sticking to the pan. If necessary, an additional 1/4 cup of water may be added. After wild rice is cooked, melt butter, stir in onion, parsley, chives, and green pepper, sauté for three minutes. Add mushrooms, thinly sliced, and cook for 5 minutes over low heat, stirring frequently. Season to taste with salt, pepper and nutmeg. Stir into the cooked, drained wild rice and serve. This can be served as a side dish with any game or meat, may also be molded into individual buttered timbales. Yield: 6 servings |
Fresh Salad
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Preparation Instructions:
Wash and thoroughly dry greens, and tear them into pieces and chill. In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired. Toss greens with vinaigrette and serve Yield: 8 servings |
Pumpkin Rum Mousse1 envelope unflavored gelatin 1/4 cup amber rum 4 large eggs 2/3 cup sugar 1 cup pumpkin puree 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon freshly grated nutmeg 2 teaspoons freshly grated orange zest 1 cup very cold heavy cream whipped cream (optional) |
Preparation Instructions:
Place the rum in a heat proof bowl. Sprinkle the gelatin over the top and place the bowl in a small saucepan. Poor simmering water into the pan and halfway up the outside of the bowl. Stir the rum, and remove from the heat when the gelatin is totally dissolved. Remove the bowl from the pan and let cool to room temperature. Beat the eggs in a large bowl until the mixture thickens. Slowly add the sugar, beating constantly until the mixture becomes light and lemon colored (about 4 minutes). Mix in the pumpkin, spices, and orange zest. Add the gelatin mixture and mix thoroughly. Using clean beaters, whip the heavy cream in a separate bowl until stiff. Gently fold the cream into the pumpkin mixture. Spoon the mixture into individual dishes and refrigerate for at least 4 hours. Top with whipped cream before serving if desired. Yield: 8 servings |
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