Individual Beef Wellingtons

Golden puff pastry encases pieces of tender filet mignon, together with a savory mushroom-shallot mixture and rich red wine sauce. I served thousands of these in my catering days. You just can't get any better than this dish for those special events and occasions.


2 filets mignons
salt and pepper
chopped onion
chopped celery
chopped carrots
2 tablespoons olive oil
1 cup dry red wine
puff pastry, thawed
eggs, beaten
MUSHROOM DUXELLES:
4 tablespoons butter
3 green onions, minced
1/2 pound mushrooms, finely chopped
2 tablespoons flour
1/2 cup heavy cream
2 tablespoons parsley, chopped

Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf


Read More http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Red-Wine-Sauce-Creamed-Spinach-and-Truffled-French-Fries-230635#ixzz2RE5ubgQk

Saute onions, carrots and celery in butter till soft.  Pour over filets, and add wine, salt and pepper.  Marinate overnight or at least 6 hours. Prepare Duxelles sauce.  In a large frying pan, melt butter and add green onions, and cook til soft.  Add mushrooms and cook, stirring till nearly all liquid has cooked off, 10-15 minutes.  Sprinkle flour over mixture, blend, and stir, and cook about 2 minutes.  Increase heat and add cream and cook until mixture comes to a boil.  Remove from heat.  Let cool.  Can be made ahead and stored in fridge for up to 3 days.

Preheat a skillet.  Remove filets from marinade, and rub with olive oil.  Sear in skillet turning once or twice until crusty brown, outside, but rare inside.  4-5 minutes total.  Remove to a plate and let cool.  Cover and refrigerate until well chilled, at least 4 hours and as long as 2 days.

To prepare:  on lightly floured surface., roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.

  Brush the tops with beaten egg.  Use any leftover pastry to cut out leaves, etc, and garnish on top of filets, covering and securing with any remaining beaten eggs.  Bake uncovered at 400* for 25 minutes or until golden.  Serve  sauce.

For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.

Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

Tomato Mozzarella Bites

"A great way to serve tomato mozzarella salad. Great presentation. Always a hit. You can find the bite-sized fresh mozzarella at most supermarkets.  They come in round balls and are in liquid.  Whole Foods have the best!  If they are on the larger side, cut them in half."


INGREDIENTS:

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese
(often labeled bocconcini)
Kosher salt to taste
1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 loaves baguette bread


20 toothpicks



DIRECTIONS: Chop basil leaves.   MIx all ingredients and let marinate 2 hours.  Slice baguette bread.  Mix softened butter with garlic powder to taste, spread on the bread and bake until golden brown. Spoon on caprese mixture and enjoy!! A fantastic appetizer.



1.

Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Old Time Mayo Potato Salad

Every family has a recipe for potato salad and people have very strong opinions about their potato salad.  Some are dyed in the wool "mustard" type, while others are clearly mayonnaise potato salad lovers.  And then there are those who like German or gourmet types like Mediterranean   garlic and hummus; blue cheese and capers or curry potato salad.  Me... I love the old fashioned mayo and pickles.  I love the taste the celery salt gives this dish. Like my grandma and mom before me,  I have been making this version for over 30 years and it always hits the spot for us! 

 Old Time Potato Salad

• 5 pounds small Russet potatoes
• 7 large eggs, hard-boiled & ( 6 peeled & diced / 1 qtrd for garnish)
• 4 celery stalks,chopped fine
• 1 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them)
• 2 heaping tablespoons pickle relish
• 1 T sugar
• 1 & 1/2 tsp of celery salt
• 1 1/2 cup Mayo 
• 1/4 cup prepared  yellow mustard 
• 1 medium onion diced ( I like to use red)
• Finely ground kosher salt and ground black pepper to taste
•  paprika for garnish

Instructions

1. Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and cool until cool enough to peel them 
2. Hard boil your eggs 1 minutes turn off heat and let set 15 minutes then soak in cold water till ready to peel. 
3. Dice potatoes in bite size chunks and add all other ingredients except paprika and garnish egg. Stir well, make sure everything is coated. Should not look dry, so if you want an extra spoon of mayo or relish add it.  We like it sweeter, so I usually add a bit more sugar.  IF you don't like sweet don't add extra.  Learn to trust your tasting  instincts......that’s what’s your Grandma did.
4. Taste it for salt and pepper and adjust accordingly  Let sit at least 4 hours in fridge for flavors to marry. a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the paprika and quarter the remaining egg for garnish. Serve cold.

Preparation time: 40 minute(s)

Old Fashioned Meatloaf

Meatloaf, mashed potatoes, buttered corn and rolls....My favorite meal growing up. All those carbs!!. But back in my growing up days (the 60's) you went outside and played, came in for a bite of lunch, then back out until mom called us in for dinner. In the summertime, back out to play until it started getting dark. Burning up carbs in those days was not a problem!! This meatloaf is simple and delicious.  My mom's tried and true recipe for over 50 years.


Ingredients
2 eggs
3/4 cup tomatoe sauce
2/3 cup saltine cracker crumbs

1 small minced onion
1 teaspoon salt
1-1/2 pounds ground beef

1 tsp garlic powder
1 teaspoon Worcestershire sauce

1 small bell pepper, minced (optional)

1/4 cup ketchup
2 tablespoons brown sugar

Directions
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well (mixture will be moist).

Oven Method:  Pre-heat oven to 350.  Shape into loaf and place in oven.  Bake 50 minutes and then In a small bowl, whisk the ketchup, brown sugar, . Spoon over the meat loaf. Cook 15 minutes longer or until heated through or until a meat thermometer reads 160°.

Slow Cooker Method: Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°.
In a small bowl, whisk the ketchup, brown sugar, Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing. Yield: 6 servings.

Easter's Best Recipes

This White Chocolate bread pudding is ABSOLUTELY the best dessert I have ever made.  It is rich,  decadent and luscious.  I  usually make this at Christmas and Easter for my family.  It is a great dish to take to a potluck ( a fancy potluck!)  I have had many customers over the years that told me this was the best thing they ever ate! 

White Chocolate Bread Pudding

6 C - Heavy whipping cream

2 C - whole milk

1 C - Sugar

20 oz - White chocolate, chips or small pieces of premium white chocolate

6 Eggs

12 Egg yolks

2 loaves loaf of stale French bread (or Fresh sliced and dried in 275 oven

French bread

White Ganche' Sauce

12 ounces Premium WHite chocolate, broken in small pieces

1/2 cup heavy whipping cream

Stir together whipping cream, milk and sugar in a large heavy saucepot. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces. Allow chocolate to melt for several minutes, then stir until smooth. Whisk together whole eggs and egg yolks in a large mixing bowl. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside.

Preheat oven to 325. Thinly slice stale French bread and place in a 9" x 13" metal baking pan. Pour half of the pudding over the bread and allow to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir. Cover pan with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.

While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth. 

Warm white chocolate bread pudding can be spooned directly out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm. Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings

Notes: I like to cut off as much of the heavy brown crust that I can.  I use a serrated knife to do this.

Coconut Cake

INGREDIENTS:

1 (18.25 ounce) package white cake mix

3 eggs

1/4 cup vegetable oil

1 cup cream of coconut

1 (8 ounce) container sour cream 

8 ounces cream cheese

1 teaspoon vanilla extract

2 tablespoons milk

4 cups confectioners' sugar

2 tablespoons flaked coconut

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 -9 inch cake pans.

2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool. Remove from pans and cut each layer in half.  Frost with cream cheese frosting and top with flaked coconut.

4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

Easter Ham

Ham in natural juices. This grade is somewhat confusingly named since the "natural juices" are actually added water (many hams of this grade weigh up to 10% more than their raw weight due to the extra water). These hams have a fine, meaty quality when baked, and the added water does help ensure that they stay juicy. This grade is a good value and is readily available at most supermarkets.

Ham, water added. The percentage of added water in this grade will be stated on the label (usually in fine print). A ham that says "water added--15%" means it weighs 15% more than its raw weight.

Ham and water product. Most producers of this lowest grade pump as much water as they can into the ham, which adds weight and allows them to sell it at a lower price. If the amount of water exceeds 50%, the ham must be labeled "water and ham product," since there is more water by weight than meat.

I buy “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of him, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend. There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. 

How to Score a Ham

Whole, fully cooked ham comes with the rind partially trimmed and a white layer of fat covering the meat. Don't remove the fat layer—it flavors the roast and keeps it moist during cooking.
However, the fat does need to be scored, or lightly cut, before cooking so that it crisps up as the meat roasts. The easiest way to do this is with a small chef's knife. Make crosshatches about 1/3 inch deep and spaced an inch or so apart, creating a diamond pattern over the entire surface.
The crosshatches will help the fat to crisp up, and a pretty diamond pattern will emerge during roasting. It's easiest to slice the ham roast with the fat still on, and let diners work around the fat. Also, if there are leftovers to be stashed in the fridge, the cap of fat will keep the meat moist. If you do choose to remove the fat, pry your fingers underneath the cap of fat and pull gently.

List of Ingredients


1 Fully-cooked Ham Half
Whole Cloves
Pineapple Rings and Maraschino Cherries

Ingredients for Glaze
About 6 ounces of Coke or other Cola
1 Cup of packed Brown Sugar
Pineapple or Orange Juice (to taste)
Ground Cinnamon (to taste)
Ground Cloves (to taste)
1 Tablespoon of Butter or Margarine (optional)




Recipe

Mix the ingredients for the glaze in a small saucepan and heat over Medium heat until sugar is melted and ingredients are blended. The glaze should be syrupy-thick. If too thin or runny, add more brown sugar. Set aside for the moment.

Score the top of the ham diagonally and stud with whole cloves. Garnish with pineapple rings (hold them in place with toothpicks while baking). Place a cherry in the middle of each ring.

Pour ham glaze over the top. Bake in a 350-degree Fahrenheit oven until heated throughout (about 15 minutes per pound).

While baking, baste the ham o with the glaze, which will mix nicely with the pan drippings. When ham is finished, pour off juices into a server and let guests ladle it on as desired.

We love deviled eggs, but only seem to make them for holidays and picnics.  This recipe came from my grandmother, and I tweeked it over the years.  Make sure you grate your onion very fine and drain the pickle relish and pimento well.  If not you will have a thin consistency because of too much liquid.  No Easter dinner is complete without deviled eggs!!

Heirloom Deviled Eggs

Ingredients

6 hard-cooked eggs
2 tablespoons mayonnaise
1-1/2 teaspoons grated onion
1-1/2 teaspoons sweet pickle relish- drained very well

1 tsp sugar

1 small jar diced pimento- drained well
1/2 teaspoon ground mustard
Salt/pepper to taste

Paprika for garnish

SLiced Green olives for garnish
Directions
Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion, relish, sugar,mustard, salt, and pepper. Fold in pimento. Pipe or spoon into egg whites. If desired, slice 4 stuffed green olives into thirds and put on top of eggs.  Sprinkle with paprika.  Refrigerate until serving. Yield: 1 dozen.

Pineapple Stuffing Recipe

Every family, it seems, has a special dish that they serve on holidays. I found the original recipe in Southern Living over 25 years ago and it has been on our Easter menu ever since. It’s the perfect accompaniment to ham and also good with other meats and poultry.
Some in my family describe it as a cross between a bread pudding and a soufflé, Try it this Easter as an accompaniment to the Easter Ham.
Traditional family recipes are great fun, especially when they are shared!

8 Servings

1 20 oz. can crushed pineapple
1/2 cup butter
3/4 cup sugar
4 eggs
5 slices white bread, cubed

Preheat oven to 350°.

Spray a 1 1/2 quart baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times.  Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes.  Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle.

Serve warm or at room temperature.





Swiss Asparagus Casserole
5 tablespoons butter, divided
2 cups fresh asparagus, sliced diagonally
1 medium onion, sliced
1 tablespoon flour
Salt and pepper to taste
1 cup sour cream
1 cup Swiss cheese, shredded
¼ cup cracker crumbs


Melt 2 tablespoons butter in large skillet. Sauté asparagus for 2 to 3 minutes until barely tender. Remove from pan, and set aside. In same skillet, sauté onion in 2 tablespoons butter until onion is soft. Stir in flour, salt, and pepper. Cook for 1 minute until flour is well blended. Add sour cream and shredded cheese. Cook, stirring constantly, over low heat until cheese melts. Spoon asparagus into a buttered shallow baking dish. Top with cheese-and-sour-cream mixture. Sprinkle with crumbs, and dot with remaining butter. Bake at 400° for 20 minutes. If top is not brown, place under broiler for an additional minute or two.

Lemon Raspberry and White Chocolate Cake Balls

Luscious Lemon and Raspberry.  Yummy!!

Our granddaughter is expecting her first child, a little girl named Isabel.  I am in the process of making min- cupcakes and cake balls all in a pink color scheme.  Cake balls are a perfect combination of candy and cake. Made from just a few simple ingredients mashed together and dipped in chocolate, these delightful treats can be decorated to coordinate with the color scheme of any holiday or party. Cake balls can be made in virtually any flavor combination as well. I make them ahead and then freeze them til ready to use or decorate.

Things You'll Need

• 18.25 oz. box of lemon cake mix
• Eggs
• Vegetable oil

Instructions

1. • 1
     Prepare the cake mix with the stand or hand mixer, using the number of eggs and amount of oil and water called for in the directions on the box. Pour into the 9” by 11” cake pan and bake according to the package directions. Allow cake to cool in the pan on a rack for at least 30 minutes. Meanwhile, wash the mixer’s beaters and bowl in preparation for the next step.
   • 2
     Crumble the cooled cake into the mixer’s bowl and use the mixer to break it up into fine crumbs. Spoon the entire can of frosting into the cake and mix at low speed until well combined. Stir in the raspberries by hand, breaking them into smaller pieces and evenly distributing throughout the cake mixture. Cover the bowl and place it in the refrigerator for at least 3 hours; longer if needed.
   • 
     
   • 3
     Cover one baking sheet with waxed paper. Use the large end of a melon baller to scoop balls of the chilled cake mixture and place each ball onto the waxed-paper-covered baking sheet. Repeat with remaining cake mixture, then place the baking sheet in the freezer for 1 hour.
   • 4
     Break the white chocolate candy coating into pieces and place it in the glass bowl. Melt it in the microwave according to the time listed on the package. Cover the other baking sheet with a piece of waxed paper.
   • 5
     Remove the cake balls from the freezer. Spear one with a toothpick and dip it into the white chocolate, turning to coat it completely. Use another toothpick to push the cake ball off the first toothpick and onto the second baking sheet. Repeat with remaining cake balls, reheating white chocolate if necessary. Then place the entire baking sheet of cake balls into the refrigerator until the coating is entirely set.

     
     

     How to Make the Frosting Stick on Cake Balls

     Cake balls are a fun dessert or snack item that can be decorated for any occasion. Cake balls made from cake bits mixed with any flavor of frosting. The basic ingredients of a cake ball are easy to obtain, and can be combined in many different ways to create unique, delicious desserts. Cake balls do not use cake frosting (the frosting is mixed into the ball, remember!) Cake balls are coated with almond bark or candy coatings that come in colored wafers and are dipped like handmade chocolates.

     
     

     Instructions

     Things You'll Need

     • Cake balls
     • Almond bark or colored wafer coating
     • Candy dipping fork or skewer
     • Lollipop sticks (opt.)
     • Nonpareils (opt.)
     • Colored coconut (opt.)
     • Chopped nuts (opt.)
     • Jimmies (opt.)

     1. • 1
          Freeze the cake balls. After forming the balls, place them in the freezer for at least six hours before trying to dip them. This makes them easier to handle and helps the coating stick to the balls.
        • 2
          Allow the cake balls to partially thaw. Remove a few cake balls from the freezer just before dipping. They can't be frozen solid when dipped, or the coating will crack as they thaw.
        • 3
          Melt the coating. Almond bark can be melted in a double boiler or in the microwave. Chocolate or white chocolate coating disks can also be used as a coating for cake balls. Melt almond bark or chocolate over low heat in a double boiler, stirring constantly, or in a tall, narrow microwave container for 15 seconds at a time, stirring between each 15 second burst. Color with an oil-based food coloring, which you can buy at a cake or candy supply store. Add 1 tbsp. of oil for every 20 oz. of coating if you use almond bark.
        • 4
          Spread parchment paper or wax paper on large cookie sheets or on a clean countertop so there is a place to put the dipped cake balls as soon as they come out of the coating.
        • 5
          Dip partially thawed balls. Work with a small number of balls at a time, and keep the rest in the freezer. Either put a lollipop stick in each ball before freezing, or use a two-tine candy dipping fork or a skewer to dip the balls in the coating and pull them out quickly. Use the fork or skewer to cover any bald spots before the coating hardens.
        • 6
          Decorate the balls as desired. Use any of the various kinds of decorations on the outside of the just-dipped cake balls to a festive feel to the dessert. Roll balls in sugar or nonpareils, or sprinkle with nuts or jimmies after placing them on the prepared trays.
        • 7
          Allow the cake ball coating to harden. This should happen at room temperature. Do not return the dipped cake balls to the freezer or the coating will weep and crack.

     Tips & Warnings

     • Work with small batches of balls at a time.
     • Toothpicks and spatulas help with the dipping process.
     • Dipped balls are safe at room temperature for several days.
     • Frozen, undipped balls can be kept in the freezer for up to three weeks. Freeze them in an airtight container with a lid.
     • If dipping is difficult, try using a smaller amount of coating melt, and roll the balls in it.
     • Avoid regular food coloring; it will not work with almond bark or candy melts.
     • Cake balls fall off of skewers and toothpicks regularly, so have a utensil handy that can retrieve them from the dipping pot.
     • Many candy melts contain partially hydrogenated vegetable oil.

Stuffed Mushroom with White Wine Sauce

 I served many of these in my catering days.  You need to serve these soon after making, but you can make the stuffing ahead of time and refrigerate up to 24 hours.  Make sure you chop veggies by hand instead of using food processor as that will make them watery.

Crab Stuffed Mushrooms
Ingredients
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup parmigiana reggiano
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water

Sauce: 

While the mushrooms are baking, saute garlic in a little butter. Add flour until a thick mixture forms. Slowly add heavy cream to thin the sauce. Add about 1/2 cup of white wine and one teaspoon white pepper. add a little grated parmesan cheese for flavor. Once the sauce is done and the mushrooms are out pour the sauce over the hot mushrooms and sprinkle with paprika.



Directions
1) Preheat oven to 375 degrees

2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauted vegetables, chopped mushroom stems, and all
other ingredients  and mix well
6) Place mushroom caps in individual buttered casseroles
7) Spoon  stuffing into each mushroom
9) Bake in oven for 15minutes until cheese is lightly browned.  Make sure there is enough butter in the pan throughout cooking to avoid drying the mushrooms out, but not to much or they will be mushy.