Hello Everyone!
I hope the Christmas holidays were as wonderful for you as they were for me...we are still polishing off the remainder of our Christmas turkey and trimmings! I even managed to save some of the delicious white meat for my famous Turkey Cranberry Salad. My mom and I enjoy that for lunch with crackers and ice-cold tea. We have been busy buying plastic storage boxes and getting the garage in order. Nevertheless, I have planned our New Year's Eve supper menu and decided to keep it light yet indulging.
All of these recipes have been tried at previous parties and they are the ultimate in taste sensations. We will be enjoying Spinach Dip in Round Bread, Mushroom Chowder with Roasted Red Pepper Puree, Shrimp Imperial, Assorted Crackers, Tiramisu and Moet and Chandon White Star Champagne. Happy New Year!
Mushroom Chowder with Roasted Red Pepper Puree
serves 6
1 12 oz. jar Mancini (or any other brand) Sweet Roasted Red Peppers
6 T. heavy cream
2 T. tomato paste
1/2 t. salt
1/8 t. cayenne pepper
1/4 t. nutmeg
2 c. chicken broth
1/2 c. (1 oz. 3 g.) dried porcini mushrooms
6 T. butter
1/2 c. finely chopped onion
3/4 lb. fresh white button mushrooms, finely chopped
3/4 lb. fresh cremini mushrooms, finely chopped
6 T. flour
1/2 t. salt
freshly ground pepper to taste
1 c. heavy cream
2 T. dry sherry
Use 2 peppers and 1 T. juice out of the jar. Use contents for something else later. Store in refrigerate. Cut the 2 peppers in half. Process in blender with juice, cream, paste and salt and pepper. Process until smotth. You should have about 3/4 c. Set aside.
Combine broth and porcini and bring to a boil. Cover and remove from heat. Let stand for 20 minutes to plump up. Pour contents thru a muslin or cheeseclothed fine sieve strainer. Reserve liquid. Squeeze porcini dry and chop fine. Set aside.
Melt butter, saute onion til tender but not browned. Increase heat and add fresh mushrooms. Cook 10 minutes until tender. Stir in porcini, add flour, 1/2 t. salt and black pepper. Stir until well blended. Cook for 3 minutes. Gradually add the milk and porcini broth and cook intil thickened, 10 minutes. Reduce the heat to very low and cook uncovered to blend flavors about 15 minutes more. Add cream and cook until very hot but NOT BOILING. Stir in sherry and ladle into bowls with one T. of the pepper puree.
Shrimp Imperial
Serves 6 as an appetizer or 10 as hors d'oeuvres.
1 3/4 lb. large raw shrimp
2 T. butter
1 T. olive oil
1 T. finely minced garlic
2 T. finely minced shallots
salt and pepper to taste
2 T. lemon juice, or more to taste
2 T. freshly fine chopped dill
Peel and devein the shrimp. Melt butter and oil, add garlic and shallots and saute 2 minutes without browning.
Add shrimp, increase heat slightly and cook 3 minutes. Add salt and pepper, toss well. Scrape contents of pan into a bowl, add juice and dill, blend well. Cover and chill 3 or 4 hours.Spinach Dip in Hawaiian Round Bread
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve
In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.
Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces. Makes 4 cups.
Gina's Tiramisu
(This always gets rave reviews)
5 eggs, separated
3/4 c. sugar
1 tsp. vanilla
6 T. cognac
16 oz. mascarpone cheese
2 pkgs. ladyfingers
1 c. strong expresso
cocoa powder to dust
Beat egg whites until stiff. Set aside.
Beat egg yolks well. Slowly add sugar and beat until very creamy. Add vanilla, cognac, and cheese. Blend well. Fold in beaten egg whites. Dip ladyfingers in expresso, place on bottom of 9x13" pan. Cover with cheese mixture, repeat layer. Dust with powdered cocoa. Refrigerate at least 4 hours or better overnite.
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