KIN Community

BETH’S EASY MOTHER’S DAY BRUNCH

THE PERFECT CUP OF COFFEE

Makes 1 pot

Ingredients

8 tablespoons of good quality coffee

24 ounces of cold, filtered water

2 cups half and half, warmed

 

 

METHOD:

Measure coffee and place in filter.  Pour in cold, filtered water.  Allow to brew.  Meanwhile heat half and half in a saucepan until foamy.  Transfer to heat safe pitcher.  Serve with the coffee.

 

FRUIT JUICE COCKTAIL

Serves 8

Ingredients:

½ Gallon of Orange Juice

½ gallon of Grapefruit Juice

16 oz of cranberry juice

Fresh Mint Sprigs for garnish

 

METHOD:

Fill champagne flute with 1/3 orange juice, 1/3 grapefruit juice, and 1/3 cranberry juice.  Do not mix. Allow juices to mingle in a pretty pattern. Garnish with a sprig of  fresh mint.

 

LEMON-BLUEBERRY MUFFINS

Makes 12

 

Ingredients:

3 eggs

1 cup of vegetable or canola oil

¾  cup of water

zest of 1 lemon

2 cups of flour

¾ of sugar

1 tbsp of baking powder

1/2b tsp salt

1 cup of fresh (or frozen) blueberries

2 tbsp of butter.

 

METHOD:

Preheat oven to 400 degrees.

 

In a small bowl combine the eggs, oil and water.  Whisk together until combined and then add the lemon zest.

 

In a large bowl add the flour, sugar, baking powder, and salt.  Whisk together until combined.

 

Pour the wet ingredients into the dry, just until combined.  Then gently add the blueberries. Do not over mix or you will have tough muffins!

 

Rest for 10 mins to allow the baking powder to “activate”.

 

Meanwhile, melt butter in microwave for 30 seconds.

 

Grease muffin tin with the melted butter, either with a paper towel or a pastry brush.

 

Scoop out muffin batter with an ice cream scoop (so they are all equal portions) or with a 4-cup measuring cup. Fill to almost full.

 

Bake at 400 degrees for 10-12 minutes until golden brown and a toothpick comes out clean.

 

 

FOOLPROOF SCRAMBLED EGGS

Serves 4

 

Ingredients:

2 tbsp (15 g) butter

8 eggs

½  cup of water

¼ cup of shredded gruyere cheese

2 tbsp fresh chives, roughly chopped

Salt & Pepper to taste

 

 

Method:

Beat eggs in a bowl and add half and half.  Heat butter in a pan over low flame, once butter foams add eggs.  Let stand until eggs begin to set then go in with a wooden spoon and gently stir curds until cooked.  Add cheese and stir, transfer to a platter, garnish with chives and salt and pepper.

SMOKED SALMON WITH CHUNKY CREAM CHEESE

Serves 4

Ingredients:

1 cup of whipped cream cheese

½ a red onion, diced

2 tbsp capers, rinsed + 1 tbsp for garnish

2 tbsp fresh dill, minced

zest of 1 lemon

freshly cracked pepper

1 (8 oz) package of smoked salmon

1 loaf of pumpernickel bread, sliced (or rye of wheat bread works well too)

fresh dill for garnish

 

METHOD:

Place cream cheese in a bowl and add the onion, capers, dill, zest, and pepper. Stir to combine.  Transfer to a small serving bowl and place on a large platter or cutting board.

 

Lay out smoked salmon in a decorative, ribbon fashion.  Sprinkle capers on top, and garnish with fresh dill.  Serve bread nestled among the salmon on the platter.

 

CANTELOUPE AND BLACKBERRY SALAD WITH FRESH MINT

Serves 4

Ingredients

1 whole ripe cantaloupe

1 cup of blackberries

1 tsp sugar

¼ cup of fresh mint, julienned into thin strips

 

 

METHOD:

Cut cantaloupe in half, and scoop out seeds with a spoon. Then cut each half into 2” wedges. Then with a paring knife slice off cantaloupe skins.

 

Toss blackberries with the sugar, and place over the cantaloupe.  Garnish with fresh mint.

 

“CHEATERS” HOMEMADE CHOCOLATE CROISSANTS

Makes 1 dozen

Ingredients:

1 package of puffed pastry sheets (Pepperidge Farm brand preferred)

1 4oz bar of semi-sweet chocolate (Ghirardelli Brand preferred)

1 egg

Powdered sugar for dusting

 

 

METHOD:

Preheat oven to 400 degrees.

 

Lay out puff pastry on a floured cutting board. Cut 4 inch rectangles.  If using the Pepperidge Farm brand you will get 12 rectangles.

 

Prepare chocolate.  If using the Ghirardelli brand, cut each square in half (you are looking for a finished size of 1 inch x ½ inch piece of chocolate)

 

Place 1 chocolate piece at the end of the short side of the rectangle, fold the dough over, and then lightly brush egg wash on the remaining dough and fold over again to seal. Place seem side down on a cookie sheet lined with parchment paper. This is to prevent the croissants from sticking to the cookie sheet.

 

Once all the croissants have been made.  Lightly brush each one with egg wash and pop the tray in the fridge for at least 10 mins to firm up.

 

Then bake for 17-20 mins until golden brown and puffed. Allow to cool slightly and then dust with powdered sugar.

BETH’S EASTER SUNDAY LUNCH

AIRS ON www.YOUTUBE.COM/KINCOMMUNITY TOMORROW! 7:00amPST

THE RECIPES:

GOAT CHEESE HERB ROLL

Serves 8

Ingredients:

1 Goat Cheese Log

3 tbsp fresh chives, minced

3 tbsp fresh parsley, finely chopped

3 tbsp fresh dill, finely chopped

Assorted crackers

 

METHOD:

Combine all herbs and place on cutting board. Roll log into herbs covering all the cheese with the herbs.  Serve with your favorite crackers.

 

SWEET PEA SOUP

Serves 8 as a starter

Ingredients:

2 tbsp olive oil

1 yellow onion

1 shallot

1 clove of garlic, sliced

48 oz of vegetable stock

1 russet potato, peeled and cubed

1 (16 oz) bag frozen peas

salt and pepper to taste

1/3  cup low-fat sour cream

2 tbsp lemon zest

 

METHOD:

Heat olive oil in a large soup pot. Sautee onion and shallot until soft.  Then add garlic and sautee for 1 minute.  Add stock, peas and potato and cook until vegetables are fork tender, about 10-15 mins.

 

Ladle soup into a blender and puree in batches.  Return soup to a cleaned out soup pot and season to taste with salt and pepper.

 

Portion out into soup bowls and garnish with a dollop of sour cream and fresh lemon zest.

 

ROASTED LAMB ROULADE WITH MINT PESTO AND ROASTED POTATOES

Serves 8

Ingredients:

(Dad’s Top Secret Marinade)

4 lbs of boneless, butterflied, leg of lamb

1 cup of pomegranate juice

2 cloves of garlic

2 inches fresh ginger, minced

1 cup of soy sauce (low sodium)

1/3 cup of peanut oil (unrefined)

¼ cup of apricot jam

2 tbsp of honey

3 lbs small Yukon gold potatoes

1 tbsp olive oil

salt and pepper to taste

 

Mint Pesto

3 cups of mint (plus 5-6 sprigs for garnishing finishing lamb)

1 garlic clove

3 tbsp of pine nuts

¼ cup of olive oil

¼ tsp salt

¼ tsp freshly cracked pepper

 

METHOD:

Mix all the marinade ingredients in a shallow dish, coat the lamb on all sides and cover and refrigerate overnight.  Remove lamb from the marinade. Pat dry with paper towels. 

 

Lay lamb out, fat side down. Spread pesto on the lamb, in an even layer.  Roll up lamb into roulade and tie with butcher’s twine.

 

Toss potatoes with olive oil, salt and pepper.

 

Place lamb in a roasting pan with potatoes  and roast at 325 for 30-40 mins, until internal temp reaches 155 degrees.

 

Remove lamb and keep covered with foil on a cutting board.  Allow to rest for 10 mins until internal temperature reaches 160.

 

Remove butcher’s twine and slice lamb thinly.  Place on a platter surrounded by potatoes and fresh mint sprigs. Serve with “Dad’s Spiced Fruit”

DAD’S SPICED FRUIT

Serves 8

 Ingredients

1 (15 oz) can of peaches + 2 tbsp of their syrup

1 (15 oz) can of peaches + 2 tbsp of their syrup

1 (15 oz) can apricots + 2 tbsp of their syrup

1 tsp curry powder

3 cinnamon sticks

 

METHOD:

Preheat oven to 325.

 Place all ingredients (except the cinnamon sticks) in a heat safe, shallow, casserole dish. Roast for 10-15 mins. Garnish with cinnamon sticks and serve with the lamb.

LEMON MERINGUE TARTLETTES

Makes 8 mini tarts or 1 large 10” tart.

 Ingredients:

Crust:

1 cup of butter

1 cup of sugar

2 eggs

1 tsp vanilla

1 tbsp lemon zest

2 tsp fresh thyme, minced

3 cups of flour

½ tsp salt

½ tsp baking powder

 

Filling:

6 egg yolks

1/3 cup cornstarch

¼ tsp salt

1 ½ cup water

¾ sugar

2 tbsp butter

1/3  cup of fresh lemon juice

 

Meringue:

6 egg whites

pinch of salt

½  tsp cream of tartar

2 tbsp of sugar

1 tsp vanilla

 

METHOD:

Preheat oven to 350 degrees.

For the crust, whisk together the flour, salt and baking powder. Set aside.

Beat together butter and sugar with an electric mixture until fluffy.  Add vanilla, egg, lemon zest and thyme.

 

Slowly add flour mixture to butter mixture in thirds, until well combined.  Form dough into a ball, and spilt into 2 mounds. Wrap tightly in wax paper. Refrigerate for 1 hour.

 

Roll out dough and press into non-stick mini tart pans, preferably with a removable bottom.  Or 1 large tart pan with removable bottom. If you go with 1 tart you will have left over dough.  You can freeze for up to 1 month, or cut and bake as cookies!

 

For filling, simmer water and sugar on a medium high heat until sugar has dissolved. In a heat safe bowl, combine egg yolks with cornstarch and salt, and whisk until combined.  Slowly add hot sugar water to eggs in a slow stream, whisking all the while.  Return egg mixture to the pot and simmer until custard thickens into the consistency of a pudding.  Add butter and lemon juice ad whisk until smooth.

 

Allow custard to cool slightly.  Then place 2 tbsp of filling in each tartelette.

 For meringue whip egg whites, salt, cream of tartar until foamy. Then slowly add the sugar and beat until glossy and stiff peaks form.  Add vanilla and whip until combined.

 

Transfer meringue to a pastry bag fitted with a round ¼” round tip.  Pipe little mounds of meringue all around perimeter of tart, and 1 large dollop in the center.

 

Place in a 375 oven and bake on the upper rack, for 3-5 mins until golden brown.  Allow to cool and refrigerate until ready to serve.

 

Beth’s Fondue Party!

THE RECIPES

ROASTED ARTICHOKE HEARTS WITH LEMON AIOLI

Serves 6

 Ingredients

(2) 12 oz bags of frozen artichokes (Trader Joe’s Brand if you can find it)

1 tbsp olive oil

1 cup of low-fat mayonnaise

1 garlic clove minced

1 tbsp lemon zest

3-5 drops of hot sauce

1 tbsp flat leaf parsley, chopped

Sprinkling of Fleur de Sel salt

Method:

Preheat oven to 475 degrees.

 Drain artichokes well, and blot with a paper towel so all the moisture is absorbed.

 Place on a rimmed cookie sheet, on a single layer.  Drizzle with olive oil, salt and pepper.

 Roast for 15 mins 1 side, then flip and roast for 15 mins the other side.

 Allow to cool.

 Meanwhile, mix together the mayonnaise, garlic lemon zest, and hot sauce.  Transfer to a decorative dipping bowl.

 Place cooled artichokes on a platter, garnish with the parsley and salt and serve alongside the aioli.

BUTTER LETTUCE SALAD WITH OLIVES, FENNEL AND ORANGES

Serves 6

 Ingredients

1 head of butter leaf lettuce

2 endives sliced into match sticks

2 navel oranges, cut into segments

1 fennel bulb, sliced very thin

½ cup pitted Kalamata olives, sliced

Dressing:

1 tbsp of fresh orange juice

1 tbsp Dijon mustard

1 tsbsp orange zest

1 tsp white balsamic vinegar

4 tbsp olive oil

2 tbsps chives

salt and pepper to taste

Method:

Prepare dressing first.  In a small bowl whisk together the orange juice, orange zest and vinegar.  Slowly add the olive oil, whisking all the while.  Season with salt and pepper.

In a salad bowl toss the vinaigrette with the lettuce, endive and fennel.  Portion out onto plates and then garnish with the orange segments and the olives.

 

CHEESE FONDUE

Ingredients:

½ pound of Swiss Cheese

½ pound of Gruyere Cheese

1 tbsp flour

2 cups of dry white wine (Sauvignon Blanc, Pinot Grigio)

2 garlic cloves, cut in half

1 bay leaf

1/8 tsp grated nutmeg

Charcuterie:

French Ham, Smoked Turkey, Salami, Prosciutto. Serve with cornichons and a selection of mustards. Honey, Dijon and whole grain mustard.

 

Vegetables:

Serve steamed broccoli and cauliflower florets and boiled new potatoes.

 

 

METHOD:

Simmer white wine with bay leaf and garlic clove. 

 

Meanwhile, in a medium-sized bowl, toss the flour with the cheese.  This will help the cheese stabilize

 

Remove bay leaf and clove.  Slowly add cheese keeping flame low and constant.  You don’t want it to be too hot or the cheese will separate. Stir in a figure 8 pattern to avoid clumps

 

If you don’t drink sub wine for 1 cup milk, add cheese and melt it, and then add 2 tbsp of lemon juice.

 

TIPS: 

·      Warm wine enough to melt the cheese but not too hot or the cheese will separate

·      If your cheese fondue starts to separate after it’s in your pot, just add a touch of lemon juice or warm wine, and stir to fix it.

·      If you fondue feels to thick, thin with warm wine or warm milk. Too think add a little flour in tbsp increments.

·      If you have any leftover fondue, make a roux (equal parts butter and flour) add 1 cup of  warm milk, add fondue cheese and then toss with pasta.

 

 

BETH’S EASY POUND CAKE

 

2 sticks of butter, room temperature

1 cup sugar

4 eggs, room temperature

1 tbsp vanilla

1 ½ cups flour

¼ tsp salt

2 tsp baking powder

 

METHOD:

Preheat oven to 350 degrees.

 

Butter and flour 1 9 x 5 loaf pan.

 

Whisk together the flour, salt and baking powder and set aside.

 

Cream together butter and sugar until very light and fluffy 5-7 mintues.

 

Add the eggs to the butter mixture, 1 at a time.  For a quick way to warm up eggs, place them in a bowl with warm water (or 2 cup pyrex pitcher) for 5 mins while butter is whipping.

 

Add the eggs 1 at a time, scrapping down the bowl each time, so that the eggs are well incorporated.

 

Add vanilla.  Then slowly add the flour just until combined, being careful not to over mix! (or your cake will be tough)

 

Bake for 45 mins.  It’s done when a toothpick comes out clean.

 

CHOCOLATE FONDUE

Serves 6

 

Ingredients:

2 bags of semi-sweet chocolate chips

1 ½ cups of heavy cream

1 tsp vanilla

2 tbsp of brewed decaf coffee

 

5 bananas, diced into chunks

1 Pineapple, cut into chunks

1 Pint of Strawberries, hulled and halved

1 cup of dried apricots

Pound Cake, diced into cubes

 

METHOD:

Place chocolate chips and heavy cream in a large saucepan. Heat over medium heat, whisking until chocolate melts and combines with the cream.

 

Add vanilla and coffee and whisk until combined.

 

Transfer into fondue pot, and keep warm by following the instructions that came with your fondue pot.

 

Serve fruit and cake alongside fondue for dipping.