Recipe: Letter F Recipes (20) - 08-08-2000 Recipe Swap (updated)
Recipe Collections20 LETTER F RECIPES
Recipe Swap - August 8, 2000
RECIPES IN THIS FILE:
Rubbed Flank Steak with Horseradish Cream
Feta/Sundried Tomato Cheese Torte
Shrimp Fettuccine
Fig Preserves
Fresca Cake with Maraschino Frosting
Feta Stuffed Pasta Shells
Feta-Tomato Toppers
Brie and Wild Mushroom Fondue
Filo Kisses
Fettuccine with Mint Pesto
French Apple Cobbler
Fettuccine Carbonara
Fettuccine with Peas in Cheese Sauce
Fettuccine with Black Bean and Garlic Sauce
Foil Envelope Fish
Flounder au Gratin
Fish Kabobs
Fig and Rice Stuffed Cornish Hens
Spicy California Fig Bundt Cake
Stuffed Fig Appetizers (5 Variations)
RUBBED FLANK STEAK WITH HORSERADISH CREAM
From: Becky,LA
Source: Cooking Light magazine, June 1999
Makes 6 servings (serving size: 3 ounces steak and 1 tablespoon horseradish cream)
FOR THE STEAK:
1 (1 1/2 pound) flank steak
1/4 cup rye or bourbon whiskey
2 tablespoons low-sodium soy sauce
FOR THE HORSERADISH CREAM:
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
FOR THE RUB:
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
TO PREPARE THE STEAK:
Trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.
TO PREPARE THE HORSERADISH CREAM:
Combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
TO PREPARE THE RUB:
Combine sugar and next 5 ingredients (sugar through salt).
Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes.
WHEN READY TO COOK:
Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness.
TO SERVE:
Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.
FETA/SUNDRIED TOMATO CHEESE TORTE
From: Becky,LA
Source: Chiqui
Line desired mold (small loaf pan, round bowl, heart-shaped cake pan, etc.) with plastic wrap, leaving a 6-inch overhang on all sides.
First Layer: Toast enough pine nuts in a dry skillet in the oven to make a single layer in your choice of mold.
Second Layer: 1 cup oil-packed sundried tomatoes, well-drained and coarsely chopped, mixed with 1/3 of a large head roasted garlic. Spread evenly over pine nuts.
Third Layer: 8 oz. feta cheese, slightly room temperature, 1/2 stick unsalted butter, 8 oz. cream cheese (also room temperature) 1 teaspoon white pepper (or to taste), 2 tablespoon vermouth and the rest of the roasted garlic. Puree above in processor until smooth and fluffy. Taste and adjust seasoning. Spread 1/2 of this mixture carefully on top of the sundried tomato mixture.
Fourth Layer: Pesto (preferably homemade). Try not to put too much oil in the pesto, as you want this not to be runny. Spread enough pesto to cover the cheese by about 1/8- to 1/4-inch. (I prefer 1/4-inch)
Fifth Layer: Spread the remainder of the cheese mixture over the pesto. (Best way to do this without disturbing the pesto too much is to drop the cheese mixture by large tablespoon all around and gently press down with an offset spatula). Now, draw up the overhanging plastic wrap and seal. Chill for at least 4 hours or longer. I usually make this the day before I have to serve it.
Unmold torte on a nice serving dish... it goes without saying that the pine nuts should be on top. Place a nice fresh bunch of basil (cut from the top of a stem) in the center of the torte. I sometimes drizzle the torte lightly with some extra virgin olive oil.
Surround the torte with toasted, thin, diagonal slices of a good French bread baguette.
SHRIMP FETTUCCINE
From: Becky,LA
Makes 6 servings
1 stick (1/2 cup) butter
1 cup flour
1 pound medium shrimp, shelled and deveined
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup white wine
1 cup heavy (whipping) cream
2 tablespoons chopped fresh parsley
1 package fettuccine, cooked and drained
3/4 cup grated Parmesan cheese
2 cups steamed artichoke hearts or asparagus
Heat butter in frying pan on high.
Dredge shrimp in flour; shake off excess. Saute shrimp until colored and crisp. Add garlic, salt and pepper, stirring.
Add wine to deglaze pan reduce until bubbly. Lower heat; add cream.
Toss with fettuccine and artichoke hearts or asparagus, Parmesan and parsley.
FIG PRESERVES
From: Becky,LA
Recipe by: MOM
8 cups ripe figs
Water
1 cup baking soda
8 cups sugar
3 lemons, sliced
Wash figs and remove stems. Place in a heavy cooking pot.
Bring enough water to cover figs to boil, add baking soda. Pour immediately over figs. Let sit for 15 minutes. Drain and rinse.
Return figs to cooking pot. Add sugar and lemon slices; stir gently. Cook over medium high heat until boiling, stirring constantly.
When syrup is desired thickness* pour immediately into washed and sterilized jars. Wipe top and seal. Process in boiling water bath 10 minutes.
*You can check thickness of syrup by putting a teaspoonful on a saucer and letting it cool.
FRESCA CAKE WITH MARASCHINO FROSTING
From: Kelly~WA
Makes 1 (13x9-inch) cake, 8 servings
3 cups sugar
1/2 lb (1 cup) butter, softened
1/2 cup vegetable shortening
6 large eggs
3 cups cake flour, sifted
7 oz Fresca lemon-lime soda pop (or 7-up)
1 tsp baking powder
1 tsp vanilla extract
1 tbsp grated lemon rind
1 tbsp grated lime rind
Maraschino Frosting
10 Maraschino Cherries, Chopped (for decorating)
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch cake pan
Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed. Add vanilla and fruit rinds. Pour into prepared pan.
Bake 1 hour or until cake tester comes out clean.
Decorate top of cake with chopped maraschino cherries.
MARASCHINO FROSTING
2 large egg whites
1 cup sugar
1 tbsp water
2 tbsp maraschino cherry juice
1 tbsp light corn syrup
1/4 tsp cream of tartar
Red food coloring (optional)
Mix all ingredients for the frosting together and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Tint with red food coloring, if desired.
FETA STUFFED PASTA SHELLS
From: Kelly~WA
Makes 48 appetizers
48 large pasta shells
3/4 cup crumbled feta cheese
3/4 cup finely diced red bell pepper
12 black olives, pitted and finely diced
1/4 cup finely chopped walnuts
2 tbsp chopped fresh parsley
1/2 tsp dried oregano
In pot of boiling water, cook pasta shells as directed on package (until al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside.
In bowl, combine remaining ingredients. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through.
FETA-TOMATO TOPPERS
From: Kelly~WA
Makes 36 servings
1 cup crumbled feta cheese 4 ounces
3 plum tomatoes, diced
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
36 melba rounds or toasts
In small bowl, combine cheese, tomatoes, onion, pepper and oregano. Spoon onto melba rounds and serve.
BRIE AND WILD MUSHROOM FONDUE
From: Terrie, MD
I went to an "All Fondue" party last winter, and this was a highlight
1 cup water
1 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallot
1 pound ripe Brie cheese, well chilled, rind trimmed, cheese cut into 1/2-inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
FOR SERVING:
Bite-size pieces of cooked chicken, steamed quartered small red-skinned potatoes, steamed asparagus or green beans, and bite-size pieces of French bread or focaccia
Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and saute until tender, about 3 minutes. Add shallot; saute 1 minute.
Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates, about 3 minutes.
(Can be made 8 hours ahead. Cover and chill.)
WHEN READY TO SERVE:
Toss Brie with cornstarch in large bowl to coat; set aside.
Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper.
Transfer fondue to fondue pot. Serve with cooked chicken, vegetables and bread for dipping.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
FILO KISSES
From: Terrie, MD
After assembling these, you can freeze on a cookie sheet and then put into a bag and pull out a few whenever needed, although a double batch never lasts past the first party!
4 ounces cream cheese
4 ounces garlic and herb flavored cheese (like Boursin, Alouette or Rondele)
8 sheets filo dough
2 sticks (1 cup) unsalted butter, melted
Mix the cream cheese and herb cheese very well.
Lightly brush one sheet of filo dough with butter and top with another sheet, brushing lightly with butter. Cut into 30 squares (5 rows of 6 squares).
Place a small amount of the cheese mixture in the center of each square. Gather corners of each square and twist tops like you are making a "chocolate kiss" shape. Brush tops with a bit of butter. Repeat process with remaining ingredients.
Can be frozen before baking - place on a cookie sheet and place into the freezer. Once frozen slightly, they can be placed into any container and frozen, but will be loose and you can pull as many out as you need.
Bake at 350 degrees F for about 10 minutes, or until golden. If baking from frozen, bake about 4 minutes longer. Serve immediately after baking.
FETTUCCINE WITH MINT PESTO
From: Terrie, MD
1/3 cup fresh mint leaves
1/3 cup Italian parsley
5 large basil leaves
1 teaspoon kosher or sea salt (use less if using regular salt!)
5 tablespoons unsalted butter, room temperature
1 1/2 cups heavy (whipping) cream
1/4 cup freshly grated Parmigiano cheese
Freshly ground black pepper, to taste
1 pound fettuccini, uncooked
Place mint, parsley, basil and salt in a blender or processor and pulse until minced. Add butter, heavy cream, Parmigiano, and pepper and mix until just blended. Can be prepared ahead and refrigerated.
Cook fettuccine as directed in salted water; drain.
Place pasta in serving dish. Toss with prepared pesto and serve.
FRENCH APPLE COBBLER
From: Victoria_Pa, 08-08-00
1 cup raisins
1 cup boiling water
2 cans (21 oz. each) apple pie filling
1 (15.4 oz.) box Pillsbury quick nut bread mix
1/2 cup butter or margarine, melted
1 container ready to spread vanilla frosting
Ice cream (optional, for serving)
Preheat oven to 350 degrees F.
In small bowl add raisins and cover with 1 cup boiling water. Let set until plump, then drain.
Spread apple filling over bottom of a 9x13-inch baking pan. Scatter plumped raisins over top of apples. Sprinkle dry bread mix over top evenly. Pour melted butter over top.
Bake at 350 degrees F for 30-40 minutes.
Microwave frosting just until thinned. Drizzle frosting over warm cobbler. Serve warm or cold, with ice cream, if desired.
FETTUCCINE CARBONARA
From: Kelly~WA
5 teaspoons olive oil
3 to 4 large shallots, finely chopped
7 slices bacon, sliced into julienne strips
1 pound fettuccine noodles
3 beaten egg yolks, room temperature
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon ground white pepper
Salt to taste
In a saucepan, heat oil. Saute shallots over medium heat until soft.
Add bacon and cook for an additional 10 minutes or until bacon is browned. Place to one side.
Cook pasta in boiling water until al dente (about 8 minutes).
Meanwhile, with a wire whisk, beat egg yolks and heavy cream together until smooth. Add Parmesan cheese to egg and cream mixture.
Drain pasta and return to pot. Pour bacon sauce over pasta. Add egg, cream, and cheese mixture to hot pasta and toss.
FETTUCCINE WITH PEAS IN CHEESE SAUCE
From: Kelly~WA
Makes 4 servings
1 pound fresh or dried fettuccine
1/2 cup unsalted butter
1/2 cup peas, fresh or thawed frozen
1/2 cup sliced mushrooms
1/2 cup light cream
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
Cook the pasta al dente; drain.
Meanwhile, melt the butter over low heat. Add the peas and mushrooms and cook over low heat about 3 minutes.
Add the cream to the sauce, stirring constantly, until the sauce thickens, about 5 minutes.
Add the grated Parmesan, pepper and salt if desired, and cook another 2 to 3 minutes.
Toss the sauce with the cooked pasta.
FETTUCCINE WITH BLACK BEAN AND GARLIC SAUCE
From: Kelly~WA
Yield: 4 servings
1 lb fettuccine, uncooked
12 cloves garlic, chopped
3 tbsp chopped onion
4 tbsp chopped carrot
1 1/2 tsp olive oil
3/4 cup low-sodium v-8 juice, divided use
1 1/4 cups cooked black beans, divided use
2 green onions, chopped
GARNISHES:
1 tbsp minced fresh cilantro
1/4 cup diced tomatoes (fresh or canned and drained)
Cook pasta according to package directions; drain.
Meanwhile, saute garlic, onions, and carrot in oil in saucepan until soft. Add 2 tablespoons V-8 juice.
In food processor or blender, puree garlic mixture with half of beans.
In bowl, combine remaining beans and bean puree. Add remaining V-8 juice and green onions. Return to saucepan and cook, stirring, over medium-low heat until heated through, about 2 to 3 minutes.
Serve sauce over pasta. Garnish with cilantro and tomatoes.
Note: Can be frozen.
FOIL ENVELOPE FISH
From: Kelly~WA
Makes 1 serving
1/2 green bell pepper, sliced
1/2 tomato, sliced
1 green onion, sliced
1/2 tbsp chopped fresh basil, divided use
Salt and ground white pepper, to taste
1 filet firm white fish
3 slices lemon
Cut foil into 12x16-inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices.
Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2-inch seal. Place foil envelope on baking sheet.
Bake at 450 degrees F for 15 minutes or until envelope puffs.
To serve, Cut an "X" in top of envelope and fold foil back.
FLOUNDER AU GRATIN
From: Kelly~WA
Makes 4 servings
1 tbsp margarine
4 green onons, cut into 1/2-inch pieces
2 tbsp diced celery
2 tsp flour
1/8 tsp salt
1/8 tsp ground white pepper
1/2 cup skim milk
1/4 cup (1 oz.) shredded swiss cheese
1 (16 oz.) package frozen flounder, thawed and drained
1 tbsp minced fresh parsley (for garnish)
Melt margarine in a small saucepan over low heat. Add onions and celery; saute until tender.
Stir in flour, sat and pepper; cook 1 minute, stirring constantly. Gradually add milk; stir well. Cook over medium heat until thickened and bubbly, stirring constantly.
Add shredded Swiss cheese; reduce heat and cook until cheese melts, stirring constantly. Set aside.
Arrange fillets in a single layer in a 10x6x2-inch baking dish coated with cooking spray. Pour cheese mixture evenly over fillets.
Cover and bake at 350 degrees F for 25 minutes or until fillets flake easily when tested with a fork. Sprinkle with parsley.
FISH KABOBS
From: Kelly~WA
Yield: 6 servings
FISH KABOBS
FOR THE MARINADE:
1/2 cup oil
1/4 cup vinegar
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp powdered mustard
1 pinch ground cayenne pepper
FOR THE KABOB:
1 1/2 lb bass or other lean fish, cubed
16 mushroom caps
2 green bell peppers, cut in chunks
16 chunks pineapple
3 onions, cut in chunks
3 firm tomatoes, cut in wedges
Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour.
Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade.
Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.
FIG AND RICE STUFFED CORNISH HENS
From: Kelly~WA, 08-08-00
The marinade is optional, but it really makes this dish sensational!
4 Cornish game hens
FOR THE MARINADE:
3 cups apple juice
3/4 cup California dried Calimyrna or Black Mission figs, stems removed
3 Tablespoons low-sodium soy sauce
1 teaspoon ground ginger
3/4 teaspoon ground white pepper
FOR THE STUFFING:
2 cups chicken broth
3/4 cup long grain rice, uncooked
1 cup chopped green onion
1 (8 oz) bag California dried figs, stems removed and coarsely chopped
1/4 cup pine nuts, toasted, or walnuts, chopped
TO PREPARE THE MARINADE:
Place apple juice and figs in blender or food processor. Process until figs are pureed. Add soy sauce, ginger and white pepper.
Marinate hens one hour or overnight in the fig mixture.
TO PREPARE THE STUFFING:
In saucepan, combine chicken broth, rice and onion. Bring to a boil. Reduce heat and simmer 15 to 20 minutes. Stir in figs and nuts.
Remove hens from marinade. Stuff with rice mixture. Place on rack in roasting pan.
Bake at 375 degrees F for 50-60 minutes, basting occasionally with marinade. (Place extra stuffing in a small casserole dish coated with non-stick cooking spray and reserve. Serve warm.)
Boil remaining marinade 10 minutes, and serve as a sauce. Serve the reserved stuffing on the side.
SPICY CALIFORNIA FIG BUNDT CAKE
From: Kelly~WA, 08-08-00
Makes 1 Bundt cake, 8 to 10 servings
1/2 butter, softened
2 cups dark brown sugar
3 eggs
2/3 cup light corn syrup
1 cup sour cream
1/4 cup orange juice
1/2 cup fresh lemon juice
3 2/3 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 teaspoons minced crystallized ginger (optional)
1 1/4 cups California dried figs (Calimyrna or Black Mission), stems removed, chopped
3/4 cup walnuts, chopped
2 large California dried figs (Caliimyrna or Black Mission), sliced
Grease and flour a 10-inch Bundt pan.
In a medium-sized bowl, cream the butter and brown sugar together. Add eggs, corn syrup, sour cream, orange juice and lemon juice and set aside.
Sift together flour, baking power, cinnamon, allspice, nutmeg, and cloves. Add to the butter mixture. Mix well.
Stir in the ginger, figs, and walnuts.
Place sliced figs in bottom of prepared Bundt pan. Pour batter over figs.
Bake at 350 degrees F for 60 to 75 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
STUFFED FIG APPETIZERS
Source: Valley Fig Growers
From: Kelly~WA
BRIE-STUFFED FIGS WITH FRESH ROSEMARY
Trim off stem tips of Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs. Slice open one side of each fig. Stuff with a small piece of brie or camembert cheese and chopped fresh rosemary leaves. Sprinkle with freshly ground black pepper. Place cheese-side up in baking pan. Bake at 350 for 7 minutes or until hot.
BACON-WRAPPED FRUITED FIGS
Bake bacon at 400 for 10 minutes or until bacon is cooked but still flexible, pat dry with paper towels and cut bacon in half. Remove stem and split open figs. Stuff with a small chunk of fresh peach, nectarine or mango. Wrap in half-slice bacon (may not entirely wrap around fig) and fasten with pick. Bake at 400 for 7 minutes or until hot.
CHUTNEY-HAM STUFFED FIGS
Remove stem and split open figs. Stuff with a small cube of deli smoked ham and dab of chopped chutney. Garnish with herb sprig.
SHERRIED CHEESE STUFFED FIGS
Remove stem and split open figs. Beat 1/2 cup garlic-herb cheese spread with 2 teaspoons sherry or white wine. Spoon into figs. Garnish with fresh thyme leaves.
HAWAIIAN-STYLE STUFFED FIGS
Remove stem and split open figs. Stuff with a small cube of fresh or canned pineapple. Wrap fig with thinly-sliced prosciutto, making a band around center of fig. Sprinkle with toasted sesame seeds.
Recipe Swap - August 8, 2000
RECIPES IN THIS FILE:
Rubbed Flank Steak with Horseradish Cream
Feta/Sundried Tomato Cheese Torte
Shrimp Fettuccine
Fig Preserves
Fresca Cake with Maraschino Frosting
Feta Stuffed Pasta Shells
Feta-Tomato Toppers
Brie and Wild Mushroom Fondue
Filo Kisses
Fettuccine with Mint Pesto
French Apple Cobbler
Fettuccine Carbonara
Fettuccine with Peas in Cheese Sauce
Fettuccine with Black Bean and Garlic Sauce
Foil Envelope Fish
Flounder au Gratin
Fish Kabobs
Fig and Rice Stuffed Cornish Hens
Spicy California Fig Bundt Cake
Stuffed Fig Appetizers (5 Variations)
RUBBED FLANK STEAK WITH HORSERADISH CREAM
From: Becky,LA
Source: Cooking Light magazine, June 1999
Makes 6 servings (serving size: 3 ounces steak and 1 tablespoon horseradish cream)
FOR THE STEAK:
1 (1 1/2 pound) flank steak
1/4 cup rye or bourbon whiskey
2 tablespoons low-sodium soy sauce
FOR THE HORSERADISH CREAM:
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
FOR THE RUB:
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
TO PREPARE THE STEAK:
Trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.
TO PREPARE THE HORSERADISH CREAM:
Combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
TO PREPARE THE RUB:
Combine sugar and next 5 ingredients (sugar through salt).
Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes.
WHEN READY TO COOK:
Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness.
TO SERVE:
Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.
FETA/SUNDRIED TOMATO CHEESE TORTE
From: Becky,LA
Source: Chiqui
Line desired mold (small loaf pan, round bowl, heart-shaped cake pan, etc.) with plastic wrap, leaving a 6-inch overhang on all sides.
First Layer: Toast enough pine nuts in a dry skillet in the oven to make a single layer in your choice of mold.
Second Layer: 1 cup oil-packed sundried tomatoes, well-drained and coarsely chopped, mixed with 1/3 of a large head roasted garlic. Spread evenly over pine nuts.
Third Layer: 8 oz. feta cheese, slightly room temperature, 1/2 stick unsalted butter, 8 oz. cream cheese (also room temperature) 1 teaspoon white pepper (or to taste), 2 tablespoon vermouth and the rest of the roasted garlic. Puree above in processor until smooth and fluffy. Taste and adjust seasoning. Spread 1/2 of this mixture carefully on top of the sundried tomato mixture.
Fourth Layer: Pesto (preferably homemade). Try not to put too much oil in the pesto, as you want this not to be runny. Spread enough pesto to cover the cheese by about 1/8- to 1/4-inch. (I prefer 1/4-inch)
Fifth Layer: Spread the remainder of the cheese mixture over the pesto. (Best way to do this without disturbing the pesto too much is to drop the cheese mixture by large tablespoon all around and gently press down with an offset spatula). Now, draw up the overhanging plastic wrap and seal. Chill for at least 4 hours or longer. I usually make this the day before I have to serve it.
Unmold torte on a nice serving dish... it goes without saying that the pine nuts should be on top. Place a nice fresh bunch of basil (cut from the top of a stem) in the center of the torte. I sometimes drizzle the torte lightly with some extra virgin olive oil.
Surround the torte with toasted, thin, diagonal slices of a good French bread baguette.
SHRIMP FETTUCCINE
From: Becky,LA
Makes 6 servings
1 stick (1/2 cup) butter
1 cup flour
1 pound medium shrimp, shelled and deveined
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup white wine
1 cup heavy (whipping) cream
2 tablespoons chopped fresh parsley
1 package fettuccine, cooked and drained
3/4 cup grated Parmesan cheese
2 cups steamed artichoke hearts or asparagus
Heat butter in frying pan on high.
Dredge shrimp in flour; shake off excess. Saute shrimp until colored and crisp. Add garlic, salt and pepper, stirring.
Add wine to deglaze pan reduce until bubbly. Lower heat; add cream.
Toss with fettuccine and artichoke hearts or asparagus, Parmesan and parsley.
FIG PRESERVES
From: Becky,LA
Recipe by: MOM
8 cups ripe figs
Water
1 cup baking soda
8 cups sugar
3 lemons, sliced
Wash figs and remove stems. Place in a heavy cooking pot.
Bring enough water to cover figs to boil, add baking soda. Pour immediately over figs. Let sit for 15 minutes. Drain and rinse.
Return figs to cooking pot. Add sugar and lemon slices; stir gently. Cook over medium high heat until boiling, stirring constantly.
When syrup is desired thickness* pour immediately into washed and sterilized jars. Wipe top and seal. Process in boiling water bath 10 minutes.
*You can check thickness of syrup by putting a teaspoonful on a saucer and letting it cool.
FRESCA CAKE WITH MARASCHINO FROSTING
From: Kelly~WA
Makes 1 (13x9-inch) cake, 8 servings
3 cups sugar
1/2 lb (1 cup) butter, softened
1/2 cup vegetable shortening
6 large eggs
3 cups cake flour, sifted
7 oz Fresca lemon-lime soda pop (or 7-up)
1 tsp baking powder
1 tsp vanilla extract
1 tbsp grated lemon rind
1 tbsp grated lime rind
Maraschino Frosting
10 Maraschino Cherries, Chopped (for decorating)
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch cake pan
Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed. Add vanilla and fruit rinds. Pour into prepared pan.
Bake 1 hour or until cake tester comes out clean.
Decorate top of cake with chopped maraschino cherries.
MARASCHINO FROSTING
2 large egg whites
1 cup sugar
1 tbsp water
2 tbsp maraschino cherry juice
1 tbsp light corn syrup
1/4 tsp cream of tartar
Red food coloring (optional)
Mix all ingredients for the frosting together and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Tint with red food coloring, if desired.
FETA STUFFED PASTA SHELLS
From: Kelly~WA
Makes 48 appetizers
48 large pasta shells
3/4 cup crumbled feta cheese
3/4 cup finely diced red bell pepper
12 black olives, pitted and finely diced
1/4 cup finely chopped walnuts
2 tbsp chopped fresh parsley
1/2 tsp dried oregano
In pot of boiling water, cook pasta shells as directed on package (until al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside.
In bowl, combine remaining ingredients. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through.
FETA-TOMATO TOPPERS
From: Kelly~WA
Makes 36 servings
1 cup crumbled feta cheese 4 ounces
3 plum tomatoes, diced
1/4 cup finely chopped red onion
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
36 melba rounds or toasts
In small bowl, combine cheese, tomatoes, onion, pepper and oregano. Spoon onto melba rounds and serve.
BRIE AND WILD MUSHROOM FONDUE
From: Terrie, MD
I went to an "All Fondue" party last winter, and this was a highlight
1 cup water
1 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallot
1 pound ripe Brie cheese, well chilled, rind trimmed, cheese cut into 1/2-inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
FOR SERVING:
Bite-size pieces of cooked chicken, steamed quartered small red-skinned potatoes, steamed asparagus or green beans, and bite-size pieces of French bread or focaccia
Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and saute until tender, about 3 minutes. Add shallot; saute 1 minute.
Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates, about 3 minutes.
(Can be made 8 hours ahead. Cover and chill.)
WHEN READY TO SERVE:
Toss Brie with cornstarch in large bowl to coat; set aside.
Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper.
Transfer fondue to fondue pot. Serve with cooked chicken, vegetables and bread for dipping.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
FILO KISSES
From: Terrie, MD
After assembling these, you can freeze on a cookie sheet and then put into a bag and pull out a few whenever needed, although a double batch never lasts past the first party!
4 ounces cream cheese
4 ounces garlic and herb flavored cheese (like Boursin, Alouette or Rondele)
8 sheets filo dough
2 sticks (1 cup) unsalted butter, melted
Mix the cream cheese and herb cheese very well.
Lightly brush one sheet of filo dough with butter and top with another sheet, brushing lightly with butter. Cut into 30 squares (5 rows of 6 squares).
Place a small amount of the cheese mixture in the center of each square. Gather corners of each square and twist tops like you are making a "chocolate kiss" shape. Brush tops with a bit of butter. Repeat process with remaining ingredients.
Can be frozen before baking - place on a cookie sheet and place into the freezer. Once frozen slightly, they can be placed into any container and frozen, but will be loose and you can pull as many out as you need.
Bake at 350 degrees F for about 10 minutes, or until golden. If baking from frozen, bake about 4 minutes longer. Serve immediately after baking.
FETTUCCINE WITH MINT PESTO
From: Terrie, MD
1/3 cup fresh mint leaves
1/3 cup Italian parsley
5 large basil leaves
1 teaspoon kosher or sea salt (use less if using regular salt!)
5 tablespoons unsalted butter, room temperature
1 1/2 cups heavy (whipping) cream
1/4 cup freshly grated Parmigiano cheese
Freshly ground black pepper, to taste
1 pound fettuccini, uncooked
Place mint, parsley, basil and salt in a blender or processor and pulse until minced. Add butter, heavy cream, Parmigiano, and pepper and mix until just blended. Can be prepared ahead and refrigerated.
Cook fettuccine as directed in salted water; drain.
Place pasta in serving dish. Toss with prepared pesto and serve.
FRENCH APPLE COBBLER
From: Victoria_Pa, 08-08-00
1 cup raisins
1 cup boiling water
2 cans (21 oz. each) apple pie filling
1 (15.4 oz.) box Pillsbury quick nut bread mix
1/2 cup butter or margarine, melted
1 container ready to spread vanilla frosting
Ice cream (optional, for serving)
Preheat oven to 350 degrees F.
In small bowl add raisins and cover with 1 cup boiling water. Let set until plump, then drain.
Spread apple filling over bottom of a 9x13-inch baking pan. Scatter plumped raisins over top of apples. Sprinkle dry bread mix over top evenly. Pour melted butter over top.
Bake at 350 degrees F for 30-40 minutes.
Microwave frosting just until thinned. Drizzle frosting over warm cobbler. Serve warm or cold, with ice cream, if desired.
FETTUCCINE CARBONARA
From: Kelly~WA
5 teaspoons olive oil
3 to 4 large shallots, finely chopped
7 slices bacon, sliced into julienne strips
1 pound fettuccine noodles
3 beaten egg yolks, room temperature
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon ground white pepper
Salt to taste
In a saucepan, heat oil. Saute shallots over medium heat until soft.
Add bacon and cook for an additional 10 minutes or until bacon is browned. Place to one side.
Cook pasta in boiling water until al dente (about 8 minutes).
Meanwhile, with a wire whisk, beat egg yolks and heavy cream together until smooth. Add Parmesan cheese to egg and cream mixture.
Drain pasta and return to pot. Pour bacon sauce over pasta. Add egg, cream, and cheese mixture to hot pasta and toss.
FETTUCCINE WITH PEAS IN CHEESE SAUCE
From: Kelly~WA
Makes 4 servings
1 pound fresh or dried fettuccine
1/2 cup unsalted butter
1/2 cup peas, fresh or thawed frozen
1/2 cup sliced mushrooms
1/2 cup light cream
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
Cook the pasta al dente; drain.
Meanwhile, melt the butter over low heat. Add the peas and mushrooms and cook over low heat about 3 minutes.
Add the cream to the sauce, stirring constantly, until the sauce thickens, about 5 minutes.
Add the grated Parmesan, pepper and salt if desired, and cook another 2 to 3 minutes.
Toss the sauce with the cooked pasta.
FETTUCCINE WITH BLACK BEAN AND GARLIC SAUCE
From: Kelly~WA
Yield: 4 servings
1 lb fettuccine, uncooked
12 cloves garlic, chopped
3 tbsp chopped onion
4 tbsp chopped carrot
1 1/2 tsp olive oil
3/4 cup low-sodium v-8 juice, divided use
1 1/4 cups cooked black beans, divided use
2 green onions, chopped
GARNISHES:
1 tbsp minced fresh cilantro
1/4 cup diced tomatoes (fresh or canned and drained)
Cook pasta according to package directions; drain.
Meanwhile, saute garlic, onions, and carrot in oil in saucepan until soft. Add 2 tablespoons V-8 juice.
In food processor or blender, puree garlic mixture with half of beans.
In bowl, combine remaining beans and bean puree. Add remaining V-8 juice and green onions. Return to saucepan and cook, stirring, over medium-low heat until heated through, about 2 to 3 minutes.
Serve sauce over pasta. Garnish with cilantro and tomatoes.
Note: Can be frozen.
FOIL ENVELOPE FISH
From: Kelly~WA
Makes 1 serving
1/2 green bell pepper, sliced
1/2 tomato, sliced
1 green onion, sliced
1/2 tbsp chopped fresh basil, divided use
Salt and ground white pepper, to taste
1 filet firm white fish
3 slices lemon
Cut foil into 12x16-inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices.
Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2-inch seal. Place foil envelope on baking sheet.
Bake at 450 degrees F for 15 minutes or until envelope puffs.
To serve, Cut an "X" in top of envelope and fold foil back.
FLOUNDER AU GRATIN
From: Kelly~WA
Makes 4 servings
1 tbsp margarine
4 green onons, cut into 1/2-inch pieces
2 tbsp diced celery
2 tsp flour
1/8 tsp salt
1/8 tsp ground white pepper
1/2 cup skim milk
1/4 cup (1 oz.) shredded swiss cheese
1 (16 oz.) package frozen flounder, thawed and drained
1 tbsp minced fresh parsley (for garnish)
Melt margarine in a small saucepan over low heat. Add onions and celery; saute until tender.
Stir in flour, sat and pepper; cook 1 minute, stirring constantly. Gradually add milk; stir well. Cook over medium heat until thickened and bubbly, stirring constantly.
Add shredded Swiss cheese; reduce heat and cook until cheese melts, stirring constantly. Set aside.
Arrange fillets in a single layer in a 10x6x2-inch baking dish coated with cooking spray. Pour cheese mixture evenly over fillets.
Cover and bake at 350 degrees F for 25 minutes or until fillets flake easily when tested with a fork. Sprinkle with parsley.
FISH KABOBS
From: Kelly~WA
Yield: 6 servings
FISH KABOBS
FOR THE MARINADE:
1/2 cup oil
1/4 cup vinegar
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp powdered mustard
1 pinch ground cayenne pepper
FOR THE KABOB:
1 1/2 lb bass or other lean fish, cubed
16 mushroom caps
2 green bell peppers, cut in chunks
16 chunks pineapple
3 onions, cut in chunks
3 firm tomatoes, cut in wedges
Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour.
Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade.
Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl.
FIG AND RICE STUFFED CORNISH HENS
From: Kelly~WA, 08-08-00
The marinade is optional, but it really makes this dish sensational!
4 Cornish game hens
FOR THE MARINADE:
3 cups apple juice
3/4 cup California dried Calimyrna or Black Mission figs, stems removed
3 Tablespoons low-sodium soy sauce
1 teaspoon ground ginger
3/4 teaspoon ground white pepper
FOR THE STUFFING:
2 cups chicken broth
3/4 cup long grain rice, uncooked
1 cup chopped green onion
1 (8 oz) bag California dried figs, stems removed and coarsely chopped
1/4 cup pine nuts, toasted, or walnuts, chopped
TO PREPARE THE MARINADE:
Place apple juice and figs in blender or food processor. Process until figs are pureed. Add soy sauce, ginger and white pepper.
Marinate hens one hour or overnight in the fig mixture.
TO PREPARE THE STUFFING:
In saucepan, combine chicken broth, rice and onion. Bring to a boil. Reduce heat and simmer 15 to 20 minutes. Stir in figs and nuts.
Remove hens from marinade. Stuff with rice mixture. Place on rack in roasting pan.
Bake at 375 degrees F for 50-60 minutes, basting occasionally with marinade. (Place extra stuffing in a small casserole dish coated with non-stick cooking spray and reserve. Serve warm.)
Boil remaining marinade 10 minutes, and serve as a sauce. Serve the reserved stuffing on the side.
SPICY CALIFORNIA FIG BUNDT CAKE
From: Kelly~WA, 08-08-00
Makes 1 Bundt cake, 8 to 10 servings
1/2 butter, softened
2 cups dark brown sugar
3 eggs
2/3 cup light corn syrup
1 cup sour cream
1/4 cup orange juice
1/2 cup fresh lemon juice
3 2/3 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 teaspoons minced crystallized ginger (optional)
1 1/4 cups California dried figs (Calimyrna or Black Mission), stems removed, chopped
3/4 cup walnuts, chopped
2 large California dried figs (Caliimyrna or Black Mission), sliced
Grease and flour a 10-inch Bundt pan.
In a medium-sized bowl, cream the butter and brown sugar together. Add eggs, corn syrup, sour cream, orange juice and lemon juice and set aside.
Sift together flour, baking power, cinnamon, allspice, nutmeg, and cloves. Add to the butter mixture. Mix well.
Stir in the ginger, figs, and walnuts.
Place sliced figs in bottom of prepared Bundt pan. Pour batter over figs.
Bake at 350 degrees F for 60 to 75 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
STUFFED FIG APPETIZERS
Source: Valley Fig Growers
From: Kelly~WA
BRIE-STUFFED FIGS WITH FRESH ROSEMARY
Trim off stem tips of Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs. Slice open one side of each fig. Stuff with a small piece of brie or camembert cheese and chopped fresh rosemary leaves. Sprinkle with freshly ground black pepper. Place cheese-side up in baking pan. Bake at 350 for 7 minutes or until hot.
BACON-WRAPPED FRUITED FIGS
Bake bacon at 400 for 10 minutes or until bacon is cooked but still flexible, pat dry with paper towels and cut bacon in half. Remove stem and split open figs. Stuff with a small chunk of fresh peach, nectarine or mango. Wrap in half-slice bacon (may not entirely wrap around fig) and fasten with pick. Bake at 400 for 7 minutes or until hot.
CHUTNEY-HAM STUFFED FIGS
Remove stem and split open figs. Stuff with a small cube of deli smoked ham and dab of chopped chutney. Garnish with herb sprig.
SHERRIED CHEESE STUFFED FIGS
Remove stem and split open figs. Beat 1/2 cup garlic-herb cheese spread with 2 teaspoons sherry or white wine. Spoon into figs. Garnish with fresh thyme leaves.
HAWAIIAN-STYLE STUFFED FIGS
Remove stem and split open figs. Stuff with a small cube of fresh or canned pineapple. Wrap fig with thinly-sliced prosciutto, making a band around center of fig. Sprinkle with toasted sesame seeds.
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