Recipe(tried): Finally... the Dinner Party recipes - Joel's Party Spread, Chicken Dijon, Tres Leches (Three Milk Cake), Lemon Squares

Hey everyone!!!

Sorry its been so long since I've been able to get back to ya'll. I've been very busy traveling... and of course with all of the weather problems... things seem to take a lot longer than usual... and that's not even mentioning that I just got my "Master Cook" software last month and haven't had a chance to learn how to use it very well... I entered my recipes into the software last week... but had to take the time to figure out how to export the files... (it really wasn't as difficult as I was making it!! Sort of the story of my life!!)

In any case... here they are... in my original post I also mentioned that I made puff pastry herbed/ parmesan/ cayenne twists... as well as a sesame seed/ celery seed/ poppyseed and caraway seed twists. With the Chicken Dijon, I served 7 grain wild rice mixture... and asparagus with butter, salt and pepper... and stuffed mushroom caps. Here are the recipes that you asked for... I had to try to make the Dijon recipe up since I often just create as I go along. I think that the portions are pretty close. I hope that you will like them as much as we did.

Joel's Party Spread
Recipe By : Joel La Force
Serving Size : 4

8 ounces cream cheese -- room temperature
2 tablespoons sun-dried tomatoes, oil-packed -- chopped
1 1/2 tablespoons black pitted olives -- chopped
1/4 teaspoon accent seasoning mix
pinch cayenne pepper

1. Using a medium sized bowl, mix all of the ingredients together until completely incorporated.

2. Bring to room temperature and spread over crackers... I like to garnish with freshly chopped basil or freshly chopped parsley.

NOTES : This could be used as a delicious stuffing for boneless breasts of chicken!

Chicken Dijon
Recipe By : Joel La Force
Serving Size : 4

1 1/2 large sweet onions -- finely chopped
1 pound mushrooms -- sliced
2 tablespoons butter
1 1/2 cups flour
1 teaspoon accent seasoning mix
1/2 teaspoon freshly ground pepper
1 teaspoon kosher salt or ( 1/2 tsp regular salt)
1/8 teaspoon cayenne
6 tablespoons butter
4 pounds chicken -- * see note
2 cups a grainy mustard with seeds -- **see note
3 cups heavy cream

1. Start off by sauteing the finely chopped onion in the 2 tablespoons of butter. Saute until translucent. Then add the sliced mushrooms and continue until they give up their juice and are lightly cooked through. Set aside.

2. Mix flour with the accent, pepper, cayenne and salt. Moisten the chicken pieces and dredge in the flour and seasonings mixture.

3. In a different saute pan... place 3 tablespoons of butter and turn the heat to medium. Cook the chicken pieces in the butter until golden brown on all sides (you are not trying to cook the chicken through, you are just trying to brown it). Remember not to over crowd the pan with the chicken, since you want them to brown up, not to steam. You may have to cook the chicken in two batches, if you need to... use the last 3 tablespoons of butter as needed. Once the chicken has browned ... remove to a 9x13 inch baking dish. You may need to use an additional 9x9 baking dish.

4. Using the same pan the chicken has been browned in, add 1 teaspoon of the seasoned flour and saute for a few minutes. Next add the heavy cream and the reserved onions and mushrooms. Bring the mixture to a boil... and then lower the temperature... and allow the cream to thicken. (3-4 minutes)

4. While the cream is thickening, smear a generous coating of the grainy mustard all over each of the chicken pieces. Then pour the cream sauce over the chicken pieces and cover with the foil.

5. When ready... place the chicken in the oven covered with foil and bake at 350 degrees for about an hour. When you have finished cooking the chicken...Allow the chicken to rest while still covered for about 10 minutes. As it cools down it will absorb some of the cream mixture.

6. Place the chicken pieces onto another plate or bowl... and then using a whisk... remix the cream, mushroom, onion and mustard mixture until homogeneous. Then pour into a small pitcher and serve along side the chicken.

NOTES : * I used both chicken breast, thighs and drum sticks.
** I prefer and old-fashioned Dijon mustard... that has grains and texture.

Tres Leches (Three Milk Cake)
Recipe By : The Junior League Centennial Cookbook

3 large eggs
1 cup sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 cup heavy cream

Topping:
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.

2. Beat the eggs until foamy. Gradually add the sugar. Add the flour mixed with baking powder, the milk and vanilla. Pour into an ungreased 13x9-inch pan. Bake for 20 to 25 minutes. Cool the cake and then poke holes with a fork all over the cake. Mix the condensed milk, evaporated milk, and cream. Pour the mixture slowly over the cake until absorbed.

3. To make the topping, beat the egg whites, sugar, and vanilla until foamy. Spread over the cake. Refrigerate until serving time.

NOTES : This is a typical Nicaraguan and Cuban dessert.

Lemon Squares
Recipe By : Ann Hodgeman--- Beat This!
Serving Size : 9

Crust:
1 cup all-purpose flour
1/2 cup chilled butter -- cut in 1/2" slices
2 tablespoons sugar
2 tablespoons almond paste
2 teaspoons grated lime rind
pinch salt

Filling:
1 cup sugar
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 cup fresh lime juice
2 large eggs
1 tablespoon lime rind -- grated
1/2 teaspoon baking powder
1/4 teaspoon citrus salt

Crust:

1. Preheat the oven to 375 degrees. F. Butter an 8-inch square baking pan.

2. Place all the crust ingredients into the bowl of a food processor. Process until the mixture just begins to form a ball. Then pat the mixture into the greased pan and bake for 15-20 minutes, or until it is a pale golden all over. Turn the oven down to 350 degrees.

Filling:

1. Wipe out the food processor with a paper towel.

2. Mix the sugar well with the 1 tablespoon and 1 teaspoon cornstarch. Then place all the filling ingredients into the bowl. Process until very smooth, about 1 minute. Pour into the partially baked crust and bake for 20 minutes.

2.Cool, then chill well. Cover with a light dusting of confectioners' sugar and cut into squares. Serve them cold.

NOTES : These are also good frozen, simply wrap well and place in the freezer.