The Weekend Cocktail: The Spring Equinox

BY GWEN KENNEALLY

March 20 is a date that most of us recognize as symbolic of changing seasons. As we welcome spring, people south of the equator, like my brother John who is in Australia,  are actually gearing up for the cooler temperatures and changing seasons of fall. On this day, the sun will cross directly over the Earth’s equator. This moment is known as the “vernal equinox” in the Northern Hemisphere. Translated literally, equinox means “equal night.” Because the sun is positioned above the equator, day and night are about equal in length all over the world during the equinox. In Southern California,  the longer days, the crisp cool mornings and evenings mixed with the fragrant smells of citrus, night blooming jasmine and stunning blooms are a sure sign of spring. Let’s celebrate spring with this yummy cocktail!

The Spring Equinox

4 ounces dry Gin

2 ounces Green Chartreuse

2 ounces fresh lemon juice

Edible flowers for garnish

Mix all ingredients in a iced cocktail shaker, mix well and pour into two martini glasses. Add edible flowers to create a great specialty drink from an easy to make recipe! There is no real nonalcoholic version so I would mix lemonade in a iced shaker, pour into two martini glasses and serve with edible flowers.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

Back to the Kitchen: A feast for Saint Patrick’s Day

BY GWEN KENNEALLY

Being from a large Irish- Italian family we always had a family bash on St. Patrick’s Day. It was one of the few meals my dad loved to cook. We would come home from school and watch him prepare this amazing meal. The way my dad cooked was by using every bowl, spoon and gadget in the kitchen playfully annoying my mother since he cooked and did not clean! Okay, so it is not the kind of holiday that the masses celebrate, but you can come up with fun things to do with your family. One year we had a potato hunt and the person that found the most got a gold coin. My friend Zelma started the traditional game of hiding the cabbage. Not being a fan of that vegetable she would hide it in the hopes that I would forget about it! (I did once, nobody seemed to mind!) My daughter’s kindergarten and first grade teacher had a naughty little leprechaun named Liam that appeared in her classroom starting the first of March. He left little messes and problems to solve, and told the kids that if they could catch him on St Patrick’s Day they would get the pot of gold. The kids spent so much time creating elaborate traps. But alas, Liam always managed to escape, but not without totally reeking havoc in the classroom and leaving cupcakes. (Kind of like my daddy in the kitchen!) Some older Irish folks I know believe in reading the eyes of potatoes for fortunes. Soda bread is super easy to make and a great activity for older kids. For me the best part is hanging with friends and family and spreading a little luck of the Irish to all those I love.

Corned Beef

In college and in my first few years living in L.A. while many of my peers were chugging green beer, I was cooking a traditional Irish-American dinner. On year I made  35 pounds of Corned Beef and there was not a scrap left for sandwiches.

The best part of this meal is that it is done in one pot! Even though I give you a couple of recipes for bread, you can always buy some if you are pressed for time. The flavor of the beef in the boiling water gives the veggies an amazing flavor. This menu is based on 8 people. I recommend that as you add people you add pots. Do half of the beef in each so you can still cook all the veggies in the meat water. I simply serve it with assorted mustards and assorted breads.

6 pound corned beef brisket

6 garlic cloves

12 peppercorns

6 whole cloves

2 bay leaves

2 teaspoon each: thyme, sage, oregano (Must have been added from one of my Italian relatives.)

1 teaspoon crushed red pepper

3 red onions, sliced

10 medium carrots cut into one-inch pieces

16 red new potatoes, scrubbed

2 small heads of green cabbage, cut into 8 wedges each

In a large soup pot cover corned beef with cold water. Add onions, garlic peppercorns, cloves, bay leaves,red pepper and seasoning. Over medium-high heat bring to a boil. Carefully remove foam with out removing and spices. Reduce heat and cook covered until almost fork tender about 3 hours. Add carrots and potatoes; cook 15 minutes. Add cabbage cook 15 minutes longer until vegetables and brisket are tender. Remove brisket. Slice brisket and arrange on a large platter. Drain vegetables in a colander and return to pot. Toss with butter and place on platter.

Irish Soda Bread

2 cups flour

2 tablespoons sugar

1 teaspoon each baking soda-baking powder

1/2-teaspoon salt

3 tablespoons butter

1-cup buttermilk

1/2-cup seedless, dark raisins

Spray a cookie sheet with baker’s joy. Preheat oven to 375. In a large bowl mix all dry ingredients. With a pastry blade cut in butter until mixture resembles a coarse crumbs. Add raisins. Add buttermilk and stir until dry ingredients are just moistened. Turn out on lightly floured board. Gently knead for about 1 minute until smooth. Shape into a ball and then press down until you get a 6-inch circle. With a sharp knife cut a quarter inch cross in the top of the bread. Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Irish Soda Bread with Fresh Dill

4 cups flour

1 teaspoon each baking powder, baking soda, salt

1/2 cup fresh dill, finely chopped

6 tablespoons butter

1 1/2 cups buttermilk

Pre-heat oven to 350. In a large bowl combine all dry ingredients. Cut butter in with a pastry blade until it resembles coarse crumbs. With a fork add the dill. Add buttermilk and mix until lightly moistened. Turn out to lightly floured board and knead until smooth about 5 minutes. Divide the dough in half and make two smooth balls. Place the balls on a large increased cookie sheet. .Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Onion- Corn Rye Bread

2 packages yeast

2 cups warm water

3 tablespoons sugar

1/2-cup warm milk

1-teaspoon salt

2-tablespoon caraway seeds

1 medium onion, finely chopped

2 tablespoons corn oil

4 cups flour

1/2 cup yellow cornmeal

2 cups rye flour

1 egg white, beaten

Kosher Salt

In the bowl of an electric mixer; soften yeast in 1/2-cup water and 1-teaspoon sugar for about 5 minutes. Add remaining water, milk, sugar, salt, caraway seeds, oil and onion. Add three cups flour. Mix to blend then beat at medium speed until smooth and elastic about 5 minutes. Cover with plastic wrap and a towel and let rest in a warm place for about 30 minutes. Set aside 3 tablespoons of cornmeal for topping. Mix in to dough the remaining cornmeal the rye flour and 1/2-cup flour to make soft dough. Turn out onto a floured board and knead until dough is elastic and smooth and small bubbles form under the surface adding a little flour so the dough is not sticky for about 20 minutes. Turn dough into a greased bowl and cover with plastic and a towel and let rise in a warm place for one hour. Punch dough down and let rest for 15 minutes. Divide dough into two equal parts and roll into balls. Place on two greased cookie sheets sprinkled with a little cornmeal. Brush generously with egg white and sprinkle with remaining cornmeal and some kosher salt. Bake for 40 minutes in a pre-heated 350 oven until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Irish Cream Cheesecake

Can you imagine the decadence of mixing cheesecake with Irish Cream? I’m usually way to stuffed from the meal so I have it the next day with my morning coffee!

2 cups graham cracker crumbs

1 stick butter, melted

3 -8 ounce packages cream cheese

4 eggs, lightly beaten

1/2-cup sugar

1 cup Baileys Irish Cream

1-teaspoon vanilla

Preheat oven to 350. Combine melted butter and crumbs. Press into a sprayed 9-inch spring form pan. In the bowl of an electric mixer beat the cream cheese. Add remaining ingredients and beat until smooth. Pour mixture into pan. Bake one hour and 15 minutes, until firm in the middle. Cool completely before removing from the pan. Chill for a few hours (overnight) before serving.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

Back to the Kitchen: Afternoon High Tea

BY GWEN KENNEALLY

With all the rain that we have been enjoying this winter, I am really looking forward to welcoming spring. I can’t think of a nicer way to celebrate the season than with an afternoon tea. High tea, as it is some times referred, can be a meaningful way to share time with friends in the mid afternoon. It is a great way to try new foods and not be locked into a meal. An outdoor tea is lovely if you have a blooming garden. You can be formal and bring out all of your fun china or do a more casual buffet style where everyone gets cozy in the living room. Traditionally, well at least for me, there are three courses —the scones, the sandwich and the dessert or sweet bread. You can scale it down a bit and only do one. I like an assortment of tea both herbal and hearty. I like my tea with cream, but some prefer lemon and sugar. So I invite you to look at all of the beauty that surrounds us and celebrate and create a wonderful and cozy afternoon for those that you love.

Ginger Scones

By far my most requested scone. At the end of the recipe I’ll give you variations, but be creative! I also like to do a basket of assorted minis so that the guests can experience many flavors.

2 1/4 cups flour

1/3-cup sugar

1-tablespoon baking powder

1 teaspoon finely chopped lemon zest (about 1/2 lemon)

1 1/2 sticks unsalted butter, cut into fine pieces and frozen*

1 cup candied ginger, finely chopped

1-cup heavy cream, plus extra for brushing the tops of the scones

In the bowl of a food processor combine the flour, sugar, and baking powder and mix on low. Add the lemon zest and butter, and pulse until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Pat the dough into a circle about 3/4 inches thick. Using a three-inch cookie cutter (or smaller if doing minis) cut out rounds. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream. Bake in a pre heated 400-degree oven for 12 to 16 minutes, until they are pale browned. Let cool on a rack

Note: If you take your butter and grate it with the large holes of a cheese grater before freezing, you will get the butter more evenly distributed. This works really well with pies as well

Variations:

Replace the ginger and the lemon zest with:

Cranberry orange scones – juice of one small orange, 2 teaspoons orange zest and one cup dried cranberries.

Rosemary garlic scones – five cloves garlic chopped fine and sauté until golden. Add with the flour with 3 tablespoons finely chopped rosemary.

Chocolate chip scones – add with the flour one and a half cups mini chocolate chips.

Welsh Teacakes

Cut together:

3 cups all purpose flour

3 teaspoon baking powder

1/4-teaspoon salt

1-cup butter

3/4-cup sugar

Then add-

3 beaten eggs

Mix well. Place on parchment paper and lightly need and flatten to one inch thick. Cut with cookie cutter or glass top. Add a little milk if dry. Pan Fry at 375 on an electric skillet. (Or medium heat on a traditional griddle). When raised and golden brown on the bottom turn over. Serve with butter and jam.

Clotted Cream

Once when we were doing a tea I spoke to a chef friend and asked if he knew how to make the real thing. He said you add a splash of vinegar and let the cream sit out for three days. Even though I love to do everything from scratch and I was dying to impress my girlfriends, this process scared me. This is a very nice “mock version.” You can also serve with real whipped cream. Serve with tea breads or scones.

2 cups heavy whipping cream

2/3-cup sour cream

1-tablespoon powder sugar

Bring whipping cream and sour cream to room tempture. Whip cream in a bowl with an electric mixer until soft peaks form. Add the sour cream and sugar to bowl and beat until mixture is very thick.

Fruit Butter

2 sticks butter

(At room temperature )

1/2 cup preserves

(Strawberry, raspberry or orange marmalade)

Beat until light and fluffy.

Tea Sandwiches

These are some of the favorites, but again I say be creative.  And you can be simple. Ham with Coleman’s mustard on raisin bread. Tuna on rye. Even peanut butter and jelly especially if you are including the kids.

Curried Chicken Sandwiches

Makes 24 tea sandwiches

I use raisin bread with the crusts cut. When quartered on the diagonal it makes wonderful tea sandwiches.

3 pounds chicken breasts

Poached, cooled to room temperature, cut into 1/4-inch chunks*

2 granny smith apples, finely chopped

3 celery ribs, finely chopped

2-4 tablespoons curry powder (depending on taste)

2 tablespoons ground ginger

1 1/2 cup mayonnaise

Juice of one lime

16 slices raisin bread

In a small bowl whisk together curry, ginger, limejuice and mayonnaise. In a large bowl mix the chicken, celery and apples. Add the mayonnaise mixture to the chicken mixture and coat evenly. Divide 8 ways and place on raisin bread and quarter each on the diagonal.

*Note : Weather it is for chicken salads or pasta or green salads, this is the simplest way to cook chicken breasts. (It even works for the frozen breasts in a bag.) Everyone says that my chicken is so tender. Place the breasts in a pot. Fill to cover with cold water. Add what ever you have and like. Garlic, salt, pepper onions, carrots, celery, fresh herbs, white wine. Bring to a boil and remove from heat and let stand for 15 minutes. It will be the most tender, amazing chicken ever.

Cucumber tea sandwich

1 seedless cucumber, peeled and very thinly sliced (about 32 slices)

1 8-ounce package of cream cheese

1/2 cup chopped watercress

16 slices white bread

Salt to taste

In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on 8 slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.

Egg Salad Tea Sandwiches

8 hard-boiled eggs

1/2-cup mayonnaise

Salt and pepper

3 tablespoon fresh dill, finely chopped

20 slices white bread

Peel eggs and place into a medium bowl. Mash with a fork. Add salt, pepper, mayonnaise and dill. Mix until well blended. On 10 slices of bread spread on 2 tablespoons of egg mixture and top with remaining sides of bread. Carefully cut off crusts and cut diagonally then cut in half again.

Lemon Rosemary Poundcake

I have the biggest rosemary bush at my house. I am constantly creating dishes to take advantage of this. I love lemon pound cake with poppy seeds and once when I was out I added rosemary. People are always requesting it.

1-cup butter

2 teaspoons rosemary, finely chopped

3 teaspoons lemon zest

4 eggs

1-cup sugar

1-teaspoon vanilla

1/4 cup lemon juice

1-teaspoon baking powder

1/4-teaspoon salt

2 cups flour

Preheat oven to 350. Spray a loaf pan with bakers joy. In the bowl of an electric mixer beat butter, zest, and rosemary and sugar until light and fluffy. Beat in eggs one at a time then add vanilla. On low speed add flour baking powder and salt until just blended. Pour into prepared pan and bake for 40 minutes until a wooden pick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.

Strawberry Bread

4 cups flour

2-teaspoon baking powder

1-teaspoon baking soda

1/2-teaspoon salt

2-teaspoon cinnamon

1 1/2 cups sugar

2 sticks butter, softened

3 eggs

3 cups fresh strawberries, thinly sliced

3/4-cup sour cream

Preheat oven to 350. Spray two loaf pans with Baker’s Joy. In a medium bowl combine flour, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer cream together the sugar and butter until light and fluffy. Add the eggs one at a time beating well after each addition. Gently stir in the strawberries using a wooden spoon. Stir in one third of flour. Add 1/4-cup sour cream. Repeat twice mixing well after each addition. Divide the batter into the two loaf pans. Smooth the top. Bake for one hour until a toothpick inserted in to the center of each loaf comes out clean. Cool for 1/2 hour in pan and then remove and complete cooling on racks.

Banana Chocolate Chip Cookies

2-1/4 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1-teaspoon salt

2 large ripe bananas

2 teaspoons vanilla extract

1-cup butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 cup 60% Chocolate Chips

1 cup coarsely chopped pecans

Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

The Weekend Cocktail: Russian Spring Punch for the Academy Awards

BY GWEN KENNEALLY

It is Oscar weekend and a wonderful excuse to celebrate filmmaking with friends and family. Usually I like to serve beer, wine, champagne and one fun signature cocktail. This year I chose the Russian Spring Punch by famed English mixologist Dick Bradsell who has been a benevolent tutor to many of London’s top bartenders and opened many of London’s top bars (The Player, 6 Degrees and Match to name a few). It is tasty, fun and festive and really compliments the menu that I created for  my Back to The Kitchen recipes this past Monday.

To give it some award-winning flair, I rim the glasses with gold sugar. You can even take Wolfgang Puck’s lead and buy real edible gold and rim the glasses like he does for the stars at the Governors Ball: www.ediblegold.com. Either way have some fun as we celebrate creativity!

Russian Spring Punch

2 ounces vodka

1 ounce raspberry liqueur

1-ounce black currant liqueur

1 ounce lemon juice

2 ounces raspberry puree

1-ounce simple syrup

4 ounces Champagne

Rim 2 highball glasses with gold sugar. Pour all ingredients except the champagne over ice and mix well with bar spoon. Top with the champagne and garnish with fresh raspberries. A great non-alcoholic version is to mix together 1-ounce simple syrup, 2 ounces raspberry puree and top with bubbly water.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

Back to the Kitchen: Award-winning recipes for an Oscar Party

BY GWEN KENNEALLY

The Academy Awards are this weekend. Here’s a way to go “red carpet” at home with a fun and elegant buffet. The recipes are abundant and everything on this menu can be put out  before the pre-awards show and  taken away after The Barbara Walters Special with very little attention in between.

The showstoppers are the filet mignon roast that sits on a big wooden cutting board waiting to be thinly sliced, and the massive grilled vegetable platter. I put out a big basket of assorted rolls and bread to allow people to make sandwiches. I serve homemade mustard, a lovely horseradish sauce ,and a middle eastern ajvar and let my guests create their own. One year we even had a “best sandwich award!” The sides are simple and seasonal. I make shortbread stars that are festive as well as delicious. Since it’s Girl Scout cookie time,  mix in a platter of cookies and with fresh fruit and berries.  On the evening that we celebrate Hollywood, it is also an opportunity to celebrate great friends and family.

Perfect Filet Mignon

4-5 pound filet mignon roast

1 tablespoon kosher Salt

1tablespoon pepper

1-tablespoon thyme

Preheat oven to 475 degrees. Place roast, fat side up, in a large roasting pan and rub olive oil over meat. Generously season with kosher salt, pepper and thyme. Place in oven for about 12-15 minutes for 2-3 pound roast or 15-20 minutes for 4-5 pound roast. Reduce heat to 350 and cook an additional 20-25 minutes. Use a meat thermometer to determine if it is done (125 for rare and 135 for medium. Remove meat from oven and let stand about 15 minutes before serving.

Hot Pub Mustard

½ cup Colman’s Mustard

1/4 cup white wine vinegar

1/3-cup dry white wine

1 tablespoon sugar

1/2 teaspoon salt

3 egg yolks

In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture. Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes).

Horseradish Sauce

1 16-ounce tub sour cream

6 tablespoon prepared horseradish (or to taste)

3 cloves garlic

2 tablespoons Dijon mustard

Whisk together in a small bowl. Add pepper to taste.

Grilled Vegetable Platter

3 red bell peppers, seeded and halved

3 yellow squash sliced lengthwise into 1/2-inch-thick rectangles

3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles

3 Japanese, sliced lengthwise into 1/2-inch-thick rectangles

1 bunch (1-pound) asparagus, trimmed

12 green onions

Olive Oil

Salt and pepper, to taste

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon chopped fresh Italian parsley leaves

1 teaspoon chopped fresh basil leaves

1-cup goats cheese, crumbled

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. Meanwhile whisk 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Sprinkle with goat cheese and serve.

Ajvar

2 eggplants

6 red bell peppers

3 cloves garlic

Juice of one lemon

1/2-cup olive oil,

Parsley for garnish

Preheat oven to 350. Bake eggplants and peppers until tender when pierced with a fork. Peel skin from hot vegetables and place in a food processor. Season to taste with salt and pepper and add the garlic and lemon juice. And olive oil and pulse. You want it to be pureed, but coarsely. Chill or serve warm sprinkled with parsley!

Noni’s Olive Tapenade

4 large garlic cloves

2 cups pitted Kalamata olives or other brine-cured olives

4 anchovy fillets

2 tablespoons drained capers

1teaspoon each fresh chopped rosemary, thyme

3 tablespoons lemon juice

5 tablespoons olive oil

Rinse the olives in cold water. (This makes the tapenade less salty) Finely chop garlic cloves in food processor. Add 1/2 the olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add the lemon juice. With machine running gradually add olive oil. Blend mixture until smooth. Then coarsely chop the remaining cup of olives and mix in. Season tapenade to taste with pepper. Transfer to small bowl.

Gwen’s Caesar

In small bowl whisk together:

1 egg

2 tablespoons Dijon mustard

1-tablespoon anchovy paste

Then add:

Juice of one lemon

3 tablespoons balsamic vinegar

Up to 3 cloves of garlic to taste

2 teaspoon dried thyme

In a steady stream add:

1/2-cup olive oil

2 cups canola oil

If you would like, add a few shakes of pepper or a dash of Tabasco sauce. Fill a large salad bowl with lettuce. The traditional Caesar lettuce is romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below) shaved or grated Parmesan and then toss in the dressing. Go lightly — the worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.

Croutons

Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again – go for it and make it your own.

1 baguette (long loaf of French or sour dough bread)

Olive oil to coat

Pinch of Kosher salt

Fresh ground pepper

Slice baguettes into quarter inch slices. Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes

Roasted Beets With Horseradish and Goat Cheese

1 pound beets, washed, steams trimmed 1/2 inch above beetroot

1-tablespoon horseradish (or to taste)

1/4-teaspoon thyme

Pinch salt and pepper

8 ounces goat cheese

Place beet in a tightly covered casserole dish. Pour enough water to cover 1/2 inch at the bottom. Roast at 350 for 2 1/2 hours. It is cooked when the skin is slightly wrinkled and removes easily with your fingers. Remove from oven and as soon as they are cool enough to touch, remove skin and cut into about 8 1/4 inch pieces. While still warm mix well with horseradish, thyme, salt and pepper. Chill for at least 2 hours. (Can be made 2 days ahead, just add cheese right before serving.) Mix well again. Add the crumbled goat cheese. Mix and serve.

Rainbow Roasted Yams and potatoes with Thyme

3 pounds mixture of new, white, purple, sweet potatoes and yams, quartered

6 tablespoons olive oil

6 garlic cloves, minced

1 teaspoon dried thyme

Salt and pepper to taste

In a bowl toss together. Bake in a pre heated 400-degree oven. Bake until golden about 40 minutes.

Cacao Shortbread Stars

2 sticks butter, softened

1/2-cup sugar

1-teaspoon vanilla

1/4-teaspoon salt

2 cups all-purpose flour

1-cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips

In a medium bowl of an electric mixer beat the butter and sugar until light and fluffy. Add the vanilla. Mix the flour and salt by hand to the butter mixture until well mixed. Divide the mixture in half and wrap in plastic and chill for one hour. Roll each half on a floured board to 1/8-inch thickness. Using a 2 to 3 inch star cookie cutter cut out cookies. Place on ungraesed cookie sheet and bake in a preheated 350 oven for about 12 minutes until pale golden. Cool on cookie rack. In a double broiler melt the chocolate, when the chocolate is warm and the cookies are cool dip the star in halfway and pull out and let the excess chocolate drip back into the pot. Place on wax paper and let coo completely.

The Weekend Cocktail: The Northern Shield Cocktail

BY GWEN KENNEALLY

 

All eyes are on Vancouver and I am looking forward to spending the weekend watching the last of the Olympics. Not only in my house, but everywhere I go people are energized. I have had conversations about every thing from the nuances of curling to Isabel, the blind husky — and can you say Team USA Hockey! Lots of good fun, great stories and an excitement that comes when we share beautiful wins and tragic losses. I looked around to see what the pubs, bars and lodges in British Columbia were serving and found this cocktail at most of them. As I watch the closing ceremony this weekend with friends, we will sip on Northern Shields and reminisce about our favorite moments of this the XXI Winter Olympic games.

 

NORTHERN SHIELD COCKTAIL

½ ounce. lemon juice

½ ounce simple syrup

1/ounce. maple syrup

2 ounces apple juice

2 ounces Canadian whisky

Pour all ingredients into a shaker and shake well. Strain into a low ball or rocks glass filled with ice. Garnish with a red apple slice.

Back to the Kitchen: Savory Pies for a Main Course

BY GWEN KENNEALLY

Even though the Southern California weather might be pulling for BBQ’s with on-again, off-again warm chicken pot pirweather, my food clock is calling for savory pies! These pies are amazing and great with a salad and travel well for potlucks. They bring me such comfort and joy and kids love them as well as the adults. The caramelized onion tarts can be made as a show stopping large pie made in a 9-inch tart pan or minis as I have them in the recipe, served as an appetizer. Using the pastry recipe for the tart and doubling it for the Chicken Pot Pie. If you want a nice flaky crust don’t skip freezing the butter, using ice water and chilling the dough before rolling. You can even chill it over night. I don’t believe in violence in the kitchen so no need to whack the dough with a rolling pin. Many chefs say this is how to get a workable consistency, but gently rolling it using your body weight works better. Enjoy these pies with friends and family!

Mini Caramelized Onion and Goat Cheese Tarts

1 1/2 cups flour

1/2-teaspoon salt

1/2-cup butter (Grated and left frozen for 1/2 hour)

Up to 6 Tablespoons ice water

1 Large loaf goat’s cheese

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to6) until all the dough is moistened. Divide dough in half. Form each into a ball and press into a disk. Wrap in plastic and let stand in the refrigerator for one hour. Roll out on a floured cutting board about 1/4 inch thick. Using a small circular cookie cutter cut the dough and place in sprayed mini muffin tins pushing them up the side. Bake in a pre heated 350-degree oven for about 10 minutes until golden. Let cool. When ready to serve line mini tarts on a cookie sheet. Add about 1-teaspoon onion mixture and 1-teaspoon goats cheese to each tart and bake in a preheated 350 oven until cheese is melted. About 10 minutes.

Caramelized Onion Mixture

1 stick butter

2 tablespoons Sugar

2 Large Onions, thinly sliced

In a large skillet melt the butter. Add the onions and sauté until incorporated with the butter. Sprinkle sugar over them and continue caramelizing until brown and tender about 15 minutes.

Chicken Pot Pie

1 pound chicken breast, coarsely chopped

2 carrots, thinly sliced

1 rib celery, thinly sliced

1-cup peas

1/2-cup butter

1 onion – chopped

1/3-cup flour

2/3-cup milk

2 cups chicken stock

Salt and pepper to taste

Double Recipe of Onion Tart Pie Crust

Place chicken, carrots, and celery in a saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute. Drain water from pan set aside meat and vegetables. In a saucepan over medium heat, cook onions in butter until soft; stir in flour; slowly whisk in stock and milk, salt, pepper. Bring to a rolling boil and then reduce to simmer until thick; remove from heat; set aside. Center one pie crust in a lightly greased 9″ pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust. Center second piecrust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust. Bake in a 375 degree oven for 30 minutes or until crust is golden brown.

Seafood Pie

6 finely chopped green onions

1 finely chopped red bell pepper

1/2 cup finely chopped celery

3 cloves garlic

3 tablespoons butter

2 tablespoons all-purpose flour

1-cup milk

1 pound cooked shrimp

½ pound lump crabmeat

1-cup corn

1 cup cooked Yukon Gold potatoes, cut into chunks

1 pinch of ground cayenne pepper

Salt and pepper to taste

1 tablespoon chopped Italian parsley

Double Recipe of Onion Tart Pie Crust

In a large saucepan over medium heat, melt butter. Add green onion, bell pepper, garlic and celery. Sauté for approximately 5 minutes until vegetables are tender. With a slotted spoon, remove vegetables to another bowl, leaving as much butter in pan as possible. Add flour to butter in pan, whisking until smooth. Add milk and whisk until smooth. Let simmer until sauce thickens. Add shrimp, crabmeat, potatoes, corn, and seasonings. Simmer until mixture is heated through. Divide mixture among 4 ovenproof baking dishes. Unroll piecrust on a floured surface. Sprinkle with chopped parsley, and roll out to 1/8-inch thickness. Cut dough into 4 pieces and top each baking dish with a piece, trimming off excess. Cut a fish shape in the center to vent steam.

Bake in 400 degree oven for 25 minutes, or until crust is golden brown.

Ratatouille Pie

Crust

1 teaspoons of active dry yeast

1/4 cup of lukewarm water

1/8 teaspoon of sugar

1/2 of a large egg, at room temperature, beaten

1/8 cup of olive oil

1/2 cup of whole-wheat flour

1/2 cup of unbleached flour (more as needed)

Pinch of salt

For the pie filling:

1 large eggplant, sliced into 1/4 inch slices

3 medium zucchinis, sliced into 1/4 inch slices

3 green bell peppers

1 large yellow onion, sliced into 1/4 inch rings

1 tablespoon of olive oil

1 28-ounce can of diced tomatoes

2 cloves of garlic, minced

1 teaspoon of herbs de Provence

1 large egg, beaten

Salt and pepper to taste

Sprinkle salt over eggplant and zucchini slices and allow vegetable to sit for 30 minutes. In the meantime, dissolve yeast in lukewarm water and add the sugar. Beat in the egg and olive oil. Combine mixture with all-purpose flour, whole-wheat flour and salt until the dough comes together. Turn the dough out onto a floured surface and knead it a few times. Place the dough into a bowl and cover the bowl. Allow the dough to rise for an hour. In a large skillet, heat a tablespoon of olive oil. Add garlic, tomatoes including juices, herbs de Provence, salt and peppers to taste. Cook the mixture in medium heat for 20 to 30 minutes until it thickens. Remove from heat and allow it to cool. Place the bell peppers into an ovenproof skillet and under the boiler for 5 minutes. When the skin becomes charred, turn the bell pepper. Repeat until all sides are charred. Place the bell peppers in a bowl and cover the bowl tightly with plastic wrap. Allow the peppers to sit for 5 to 10 minutes. Peel the skin from the bell peppers. Slice the bell peppers to remove the core and the seeds.

Blot eggplant with paper towels to remove excess salt and moisture. Rinse the zucchini slices and drain. Roast eggplant slices, zucchini slices and onion slices in 450-degree oven for 15 to 20 minutes. Turn out the dough and knead it a couple of times. Allow the dough to rest for 5 minutes. Roll the dough out into rounds and line the pie pan. Layer roasted eggplant, zucchini, bell peppers, and onions, in that order, into the pan. Mix the cooled tomato sauce with one beaten egg and layer the mixture on top. Spread the tomato sauce so that it covers the pie. Bake in 375-degree oven for 50 minutes. Remove from the oven and allow it to cool for another 20 minutes.

Shepherd’s Pie

1 1/4 pound ground beef

1-tablespoon olive oil

3 carrots, diced

1-cup mushrooms, sliced

3 celery stalks, diced

1-cup peas

1 cup frozen corn

1 onion, diced

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 cup red wine

1/2-teaspoon allspice

1-tablespoon cornstarch

1 1/2 pound potatoes peeled and cubed

1/2-cup sour cream

1-cup cheddar cheese, shredded

Salt and pepper to taste

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. Mash potatoes with sour cream. Add olive oil to a skillet and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened. Add carrots, peas, celery and corn. Cook until vegetables are softened. Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard, salt, pepper and allspice. Mix well and cook until gravy has thickened. Put meat and vegetable mixture in a 2-quart casserole. Cover with mashed potatoes. Bake uncovered at 350 for 30 minutes. Then sprinkle the cheese over the top and cook for 10 minutes longer.

The Weekend Cocktail: The Flying Tomato salutes Olympian Shaun White

BY GWEN KENNEALLY

I am really enjoying the winter Olympics. Not only has Shaun White been an awe-inspiring athlete, but a world-class entertainer. I have never paid much attention to the half pipe or snowboarding for that matter, but I have been simply riveted. Shaun White proved to the world that there is snowboarding, and then there’s Shaun White snowboarding.

He won his second men’s Olympic half pipe gold medal Wednesday with never-before-seen tricks and maneuvers, defining the sport for all generations. “I knew that I had it in me,” he said after that run. “It felt good.”

His passion and humor and his dedication to his craft is just awesome. So mix up some Flying Tomatoes for your Olympic viewing party.

The Flying Tomato

1 1/4 cups fresh tomato juice (from about 2 pounds tomatoes)

3/4 cup fresh celery juice (from about 3 large celery stalks)

¼ cup fresh lime Juice

2 teaspoons grated fresh horseradish

1/4 teaspoon freshly ground pepper

1 teaspoon. Salt, plus more, to taste

3 dashes Tabasco sauce, plus more, to taste

Ice cubes as needed

4 ounces vodka or gin

2 celery stalks

2 lime wedges

In a pitcher, stir together the tomato juice, celery juice, lime juice, horseradish, pepper, salt and Tabasco. Taste and adjust the seasonings. Cover and refrigerate until well chilled, at least 30 minutes. Fill 2 tall glasses with ice cubes and add 2 ounces vodka or gin to each one. Stir the tomato juice mixture and pour into glasses, dividing evenly. Garnish each with a celery stalk and lime wedges serve immediately. Serves 2. Simply omit the alcohol if you prefer.

Back to the Kitchen: The Magic of Fennel

BY GWEN KENNEALLY

Yesterday at the open-air market I got the most amazing fennel. With its umbels of tiny yellow flowers and dark green or bronze wispy leaves and subtle hint of licorice flavor, fennel is one of my most favorite vegetables. Sometimes called anise I love to add fennel to salads. Sautéed with garlic or braised it is a simple side dish. I add fennel to my tomato soup for a toasty and cozy winter supper. There are so many winter and spring fruits and vegetables that really complement this unique flavor. A tea made with a few fresh sprigs of fennel or a level teaspoon of seeds will relieve indigestion and also helps to stimulate the flow of breast milk and sooth colicky babies. So keep your eyes peeled for fennel and add it to some of your favorite recipes.

Roasted Fennel

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced

Olive oil

Balsamic vinegar

Salt and pepper

Preheat oven to 400°F.Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil. Lay out pieces of fennel, sprinkle with salt and pepper and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Chicken and Fennel Soup

1 tablespoon Olive Oil

2 Fennel bulbs, Coarsely chopped (4 cups), fronds and shoots reserved for garnish

1/2-teaspoon salt

1/4 teaspoon freshly ground pepper

Pinch of red pepper flakes (to taste)

3 cloves garlic

1 small Shallot, chopped

9 cups Chicken Stock

2 Chicken Legs (thigh and drumstick), skin removed

1 (10-ounce) bag of fresh Spinach

2 teaspoons freshly grated Lemon Zest

Juice of two lemons

In a large pot, heat oil over medium heat until it shimmers. Add fennel; cook 10 minutes, just until it begins to brown, stirring occasionally. Add salt, pepper, garlic, red pepper flakes and shallot; cook 5 minutes, until shallot is softened and fennel is lightly browned, stirring occasionally. Add chicken stock and Chicken legs; bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until Chicken is cooked through, 20 minutes. Remove from heat, and transfer Chicken to a colander. Run Chicken under cold water just until cool enough to handle. Remove Chicken meat from bones (discard bones), shred meat and add to soup. Stir in spinach and lemon zest. Spoon into serving bowls, and garnish with reserved fennel fronds and shoots.

Cucumber, Fennel, And Orange Salad

10 Persian cucumbers, thinly sliced

1 large fennel bulb, trimmed and thinly sliced

1 small red onion, halved and thinly sliced

2 large oranges zest and pith removed, halved and thinly sliced

2 bunches watercress

4 tablespoons pomegranate vinegar

2 tablespoons fresh orange juice

1-tablespoon honey

1/2-cup olive oil

1-cup pomegranate seeds

1/2 cup toasted pine nuts

Combine cucumbers, fennel, onion, oranges and watercress in large shallow bowl. Whisk together vinegar, orange juice, honey and olive oil. Toss with salad. Sprinkle with pomegranate seeds and pine nuts.

Chilean Sea Bass with Fennel, Asparagus and Artichoke

6 artichoke hearts

1 lemon, juiced

32 asparagus spears

2 whole fresh fennel bulbs

1 shallot, finely diced

4 tablespoons olive oil

6 tablespoons sherry vinegar

Salt and freshly ground black pepper

4 Chilian sea bass fillets

Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 20 minutes and then cut into small sections. Peel and cook asparagus for 3 minutes in simmering water. Cut each spear into 3 pieces, on the bias. In a small bowl, mix the shallot, olive oil, sherry vinegar, and salt and pepper, to taste. Set dressing aside. Preheat a grill or grill pan to medium-high. Season sea bass with salt and pepper, and grill on both sides until cooked through. On 4 dinner plates, arrange artichokes, asparagus, and fennel Drizzle with dressing. Place sea bass in the center on top and drizzle with remaining dressing.

Scallops with Pear and Fennel Salad

1 cup plus 2 tablespoons olive oil

2 pears, very ripe, halved, peeled and seeded

3 tablespoons chopped fresh tarragon

1/4 cup white wine vinegar

1/4 cup orange juice

1 tablespoon Dijon mustard

3 medium fennel bulbs, thinly sliced

3 pears, thinly sliced

1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups)

4 green onions, thinly sliced (about 3/4 cup)

24 large sea scallops

2 tablespoons butter, divided

Puree oil, 2 pears, and tarragon in processor. Add vinegar, orange juice and mustard; process until just combined. Season vinaigrette with salt and pepper, Combine fennel, radicchio, pears and green onions in large bowl. Add 3/4-cup vinaigrette; toss to coat. Sprinkle scallops with salt and pepper. Melt 1-tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate and cover with foil. Repeat with remaining butter and scallops. Divide salad among 4 plates. Place 6 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.

Braised Chicken with Saffron, Olives and Fennel

1 large Roasting Chicken

1-tablespoon olive oil

1 red onion, chopped

4 cloves garlic, minced

1 large fennel bulb, trim flush with bulb, halved lengthwise and thinly slice crosswise

1 1/2 cups chicken stock

Juice of 2 lemons

1 cup Kalamata Olives. pitted and broken

1/4 teaspoon crumbled saffron

2 tablespoons Wondra Flour

In a large skillet heat the olive oil. Sautee onions and garlic until golden about 3 minutes. Add the fennel and cook until soften about 5 minutes. Place chicken, stock, olives lemon, saffron and fennel mixture in a large roasting pan. Season with salt and pepper. Roast in a preheated 350 oven for 25 minutes per pound and the juices run clear. Baste several times. A meat thermometer should read 185. Remove from oven and let rest. Transfer 1/4 cup of cooking liquid to small saucepan and whisk with flour until smooth. Add the remaining liquid and simmer, stirring until the sauce has thickened. Place the fennel mixture n a platter. Place the chicken on top and serve passing the sauce

Back to the Kitchen: A Valentine’s Day menu mixed in with romantic tidbits

BY GWEN KENNEALLY

“There is no sincerer love than the love of food.” ~ George Bernard Shaw

I know a lot of people want to be wined and dined on Valentine’s Day, however,  I am not one of them. Aside from the fact that many restaurants are over-crowded and over-priced, I believe that cooking for that special someone is one of the most sensual and giving things that one can do.

A special cozy, intimate dinner at home can be ever so romantic.  Start off by sending a hand-written invitation (even if you are living together!) And remember,  the dinner does not have to be on February 14  If that falls on a weekday, or that evening isn’t convenient, it is better to do it on a night where you are not rushed. Even if you cook most meals, make this one special by doing several courses. They can be simple, but it makes for an evening full of anticipation. Also, add the little details that you might forget during more hectic times — garnish the plates, light candles, get fresh flowers.

For dessert, I love to add a little something chocolate as well as fruit and homemade cookies. Include some foods that are referenced as so- called “aphrodisiacs.”  I’m not talking about love potions — I’m talking about normal foods that give way to a sensual atmosphere.  I really believe that romance evolves from the intimacy that happens when you take the time to make another feel so special and loved. Make the time extra special for both of you.  Perhaps wear something your partner finds attractive, arrange  a sleepover  for the kids so you can have some privacy, or  just for fun,  add some ingredients to the menu that are said to ignite the passions in all of us.

Basil, cloves, fennel, ginger, jasmine, iris, mustard, oregano, chili, horseradish, rosemary, thyme and wasabi are said to have very loving effects. Clams, oysters, caviar and other seafood are great dinner ideas for your special night. To arouse feelings using fruit, try the following: strawberries, bananas, dates, apricots, peaches, and pears. Asparagus and tomatoes are said to stir up lust in men and woman. The heat of garlic supposedly fires the flames of passion. And don’t forget champagne, a special cocktail, a nice bottle of wine,  or even a non-alcoholic sparkling drink.

So if you are feeling up for romance, try this menu — or mix and match it with some of your own. This menu is designed for two, but you can double or triple if you are using them for a family love day!

Prep notes: Remember to arrange time to take care of yourself so that feel just a little pampered. If you do become a little pressed for time remember that you can always draw a warm bubbly bath with a glass of champagne for your mate. He (or she) will be nice and relaxed when you are ready for the first course.

Ready the goat cheese bruschetta  on a platter and set it out when your valentine arrives. The dressing for the salad can be prepped the day before. Place the salad in a bowl in the fridge and toss just before serving. Have the pasta sauce on the stove and the water in the saucepan. Start the pasta water while eating the  first course.  Put the pasta in and simmer the sauce while you are eating the salads. The garlic mashed potatoes can be made ahead and warmed while you are making the steaks. Have the water ready for the haricots verts and trim them ahead. Put them on when you start the steaks. You can start the fondue after you have eaten. You will probably need a little romantic canoodling between dinner and dessert anyway.

THE ROMANTIC FIVE-COURSE DINNER MENU FOR TWO

First course:

Bruschetta with Goat Cheese

Second course:

Salad of Mixed Greens, Scallions, Red Peppers in a Wasabi Ginger Vinaigrette

Third course:

Asparagus and Gorgonzola Cream Pasta

Fourth course:

Filet Mignon  with Mustard-Thyme Sauce

Garlic Mashed Potatoes

Haricots Verts (fancy name for French green beans!)

Fifth course:

Homemade fortune cookies

Chocolate fondue

Strawberries

THE ROMANTIC RECIPES

Goat Cheese Bruschetta

10 one-inch inch thick baguette slices, cut on the diagonal

Olive oil for brushing

1-basket cherry tomatoes chopped and seeded (I prefer the mixture of red, orange and yellow pear tomatoes if you can find them.)

1 tablespoon lemon juice

1/4 cup chopped Kalamata olives

1/4 cup red onions, chopped

3 cloves garlic chopped

1-tablespoon olive oil

1-tablespoon balsamic vinegar

3 tablespoons basil, cut lengthwise

4 ounces goat cheese

Basil leaf for garnish

Heat cast iron stove top cast iron grill. (You will need it later for the steaks.) Brush the grill with olive oil and arrange the baguettes.  Cook for about one minute and then flip and cook the other side. Remove from grill and arrange on a serving plate garnished with lots of basil leaves. In a small bowl, mix olive oil, garlic and balsamic vinegar. Stir in tomatoes, olives and basil. Spread goat cheese over one side of each baguette. Mound tomatoes mixture equally on top over the cheese. Serve immediately.

Mixed Greens with Wasabi Vinaigrette

In a small bowl whisk together:

1 clove garlic, finely chopped

1/2 inch piece of ginger, finely chopped

1 tablespoons peanut butter

1/4cup soy sauce

1/4cup rice wine vinegar

1 tablespoons wasabi paste

3 tablespoons toasted sesame seeds

In a slow steady stream add:

1/4-cup sesame oil

1/4-cup canola oil

4 cups mixed greens

1 carrot shredded

In a small bowl lightly toss the dressing with the mix greens. Divide onto two plates and sprinkle shredded carrots over the top.

Farfalle with Asparagus and Gorgonzola Cream Sauce

1 pound asparagus, trimmed, cut into one-inch pieces

1 cup crumbled Gorgonzola cheese

1/2-cup heavy cream

1/2-pound farfalle

2 cloves garlic, minced

Fresh pepper

Fresh Parmesan cheese

Blanch asparagus in a large pot of boiling salted water about 2 minutes. Rinse with cold water (to keep the pretty green color.) In a small saucepan cook garlic, Gorgonzola and heavy cream until cheese melts and mixture is rich and creamy. (About 5 minutes) Mean while cook pasta in a large pot of boiling water until tender, but firm. Drain well and return to pot. Add Gorgonzola sauce to pasta and toss to coat. Mix in asparagus. Split onto two plates and serve with generous amount of Parmesan cheese.

Filet Mignon

2 6 oz Filet Mignon, trimmed

Salt and pepper

On medium-high heat a cast iron stove top grill (or a heavy skillet). Sprinkle steaks generously with salt and pepper. Grill steaks about 5 minutes per side to desired doneness.

Mustard Thyme Sauce

1/4-cup sour cream

3 tablespoons Dijon mustard

3 tablespoons dry white wine

2 cloves garlic, minced

2 teaspoon fresh thyme, chopped

Thyme sprigs for garnish

In a small saucepan, bring white wine and mustard to a boil. Remove from heat and whisk in sour cream, garlic and thyme. Pour generously over the steaks and green beans.

Garlic Mashed Potatoes

3 tablespoons olive oil

4 large cloves garlic, finely chopped

2 large potatoes

Salt and pepper to taste

In a small skillet, heat the olive oil and sauté and cook until garlic is soft and golden. Set aside. Peel the potatoes and cut into one-inch pieces. Place pieces in a saucepan and cover with cold water seasoned with salt. Place over medium heat and cook until fork tender. Drain in a colander, reserving 1/2-cup water. Transfer potatoes and water to a medium bowl. Using a large fork mash the potatoes and water until smooth. Mix in the garlic and olive oil. Season with salt and pepper. .

Shortbread Hearts

2 sticks butter, softened

1/2-cup sugar

1-teaspoon vanilla

1/4-teaspoon salt

2 cups all-purpose flour

In a medium bowl of an electric mixer beat the butter and sugar until light and fluffy. Add the vanilla. Mix the flour and salt by hand to the butter mixture until well mixed. Divide the mixture in half and wrap in plastic and chill for one hour. Roll each half on a floured board to 1/8-inch thickness. Using a 2 to 3 inch heart cookie cutter cut out cookies. Place on ungreased cookie sheet and bake in a preheated 350 oven for about 12 minutes until pale golden. Cool on cookie rack.

Fortune Cookies

You can make the fortunes by cutting 5 inch by 1/2-inch pieces of paper. You can hand write any sort of romantic or naughty messages as you like. Just make sure that the kids don’t get a hold of the leftovers!

4 large egg whites

1-cup sugar

1-cup flour

Pinch of salt

2 tablespoons whipping cream

1 teaspoon almond extract

6-tablespoon butter, melted

Preheat oven to 400 and spray baking sheets liberally with bakers joy. In a medium bowl beat egg whites and sugar until just foamy. Add whipping cream, butter and almond extract and beat for 1 minute longer. Add flour and salt and beat until smooth. Pour 2 tablespoons batter on prepared baking sheet and with the back of a spoon spread evenly into a 3-inch diameter. Bake cookie in the middle of the oven until golden around the edge, but pale in center about 8 minutes. Working quickly, remove the cookie with a spatula and place onto a flat surface. Put a prepared fortune in the middle of the cookie and fold cookie in half. Bend pointed ends of cookie toward each other and hook them onto the rim of a bowl to cool completely. Makes about 20 cookies.

Chocolate Fondue

Combine in a medium, heavy saucepan:

1-cup heavy cream

2 tablespoons sugar

2 tablespoons butter

Stirring constantly bring to a rolling boil.

Remove the pan from the heat and immediately add:

12 ounces bittersweet chocolate, finely chopped

Let stand for one minute, then whisk until smooth.

Whisk in:

2 teaspoons vanilla, or a splash of brandy or orange liqueur.

Pour into a fondue pot and serve with shortbread hearts, fortune cookies and any fruit you like.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

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