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BAGG 2009 FALL MENU

By Samantha Chavez,2014-11-24 17:03
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BAGG 2009 FALL MENU

    BAGG 2009 FALL MENU

    AMOST SECRET INGREDIENT “APPLE”

    I hope everyone enjoyed the summer BBQ hosted by Ron and Patty Focken. Despite the cool weather, it was a great turnout, great food, and great company! Thank you, Patty and Ron, for being such wonderful hosts! What did you think of Joe, the hot dog vendor?

Here is our very first almost secret ingredient” menu.

    Our panel of judges, Carol Bax, Jane Janes, Ralph Neftaly, and Bill and Betty Sixsmith, sifted through the many fabulous recipes you sent in and voted for the wonderful menu below. ENJOY!!!

Menu:

    Appetizers: Honey Glazed Sea Scallops; Apple Berry Salsa Second Course: Butternut Squash Soup; Greens

    Entrée: Loin of Pork; mashed potatoes (recipe not included) Desserts: Apple Flan; Apple Cake

    Host: Loin of Pork with Caramelized Apples; mashed potatoes Option 1: Honey glazed sea scallops/Apple cake with Carmel Icing Option 2: Butternut Squash Soup with Cider Cream/Apple Berry Salsa with Cinnamon Chips

    Option 3: Baked Goat Cheese in a Walnut Crust with Greens and Apples/ Apple Flan

    Optional drinks: Hot Apple Cider, Hot Apple Pie (See attached recipes)

Please note:

    1. Groups were randomly picked. The name that is starred should

    call/e-mail everyone (within 2-3 weeks) to get the dinner

    organized (dates, host, options.) Anyone in the group can host. As

    a member of this group, you should try to host every other year.

    2. Be a good guest and bring the wine you plan to drink.

    3. The Naperville farmer’s market will have seasonal apples available

    soon. Trader Joe’s has butternut squash that is cleaned and

    chopped.

    4. You should allow 1 large sea scallop per person for the appetizer.

    Plan to grill them at the host home.

    Butternut Squash Soup with Cider Cream (Dave Dragon)

    Ingredients

    ; 5 tablespoons butter

    ; 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces

    ; 2 cups chopped leeks (white and pale green parts only)

    ; 1/2 cup chopped peeled carrot

    ; 1/2 cup chopped celery

    ; 2 small Granny Smith apples, peeled, cored, chopped

    ; 2 tablespoons fresh thyme

    ; 5 cups chicken stock or canned low-salt chicken broth

    ; 1 1/2 cups apple cider

    ; 2/3 cup sour cream

    ; 1/2 cup whipping cream

    ; Chopped fresh chives

    Preparation

    Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples and thyme. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly. Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

    Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

    Apple Flan (Dave Dragon)

? cup sugar

    3 tablespoons water

    3 tablespoons butter

    4 Granny Smith apples, peeled, cored and coarsely chopped

    1/2 cup Calvados or other apple liquor

    6 eggs

    1/2 cup sugar

    1 teaspoon cinnamon

    1 cup half-and-half

    Preheat the oven to 350 degrees F.

    In a large skillet, melt the butter and let it foam. Add the apples and cook on medium low heat, covered, for 15 minutes. Add the brandy and flame it, then continue to cook, shaking the pan, for 2 minutes or so. Let cool.

    Place the sugar in a saucepan, and moisten it with the water without stirring. Bring to a boil and cook until light golden brown. Immediately pour the caramel into an 8 to 9 cup mold (a cake pan will do) and swirl and tilt the mold to coat it with the caramel, including the walls.

    In a large bowl, whisk together the eggs, sugar and cinnamon. Stir in the half-and-half and the apples. Pour this custard into the caramel-lined mold and bake in a water bath for 50 minutes or until a knife comes out clean. Remove the flan from the oven and let cool to room temperature. Refrigerate for 4 hours. Run a knife around the edge of the mold then turn the flan out onto a serving platter. Pour any caramel sauce from the mold over the flan.

Apple Berry Salsa with Cinnamon chips (Jane Janes)

2 medium granny smith apples

    1 pt strawberries

    2 kiwis

    1 small orange

    2 T. packed brown sugar

    2 T. apple or apricot jam

     Peel, core, and, slice apples. Then coarsely chop.

     Dice kiwi, and strawberries.

     Zest orange to get 1 tsp. Juice orange to get 2 TB of juice

     Add juice, zest, sugar and jelly to fruit. Gently mix. Refrigerate

     Cinnamon Chips

     Spray 8 tortillas with water

     Sprinkle with Cinnamon Sugar

     Cut into wedges and bake on stone for 8-10 minutes at 400 Degrees.

    Baked Goat Cheese in a Walnut Crust with Greens and Apples (Recipe from Evan Goldstein’s “Perfect Pairings”)

Cheese:

    4 2 oz. rounds of mild goat cheese

     2 T. olive oil

    ? c. chopped walnuts

    ? c. toasted bread crumbs

    1 t. chopped thyme

    Vinaigrette:

    6 T. walnut oil

    2 T. extra virgin oil

    2 T. balsamic vinegar

    1 T. sherry vinegar

    Salt and pepper

    ? c. walnut halves

    4-6 cups salad greens

    1 tart green apple

Coat cheese rounds with olive oil and let stand for 30 minutes.

Combine walnuts, bread crumbs, and thyme. Dip cheese rounds into mixture,

    coating evenly. Press coating into cheese. Place cheese on baking sheet lined

    with parchment paper.

In small bowl, whisk walnut oil, 2 T. olive oil, and vinegars. Season with salt and

    pepper.

Preheat oven to 400 degrees.

    Spread walnut halves out on a small baking pan and toast for about 8 minutes. When cool, chop coarsely. Put in a small bowl and toss with enough vinaigrette to coat.

Bake cheese for about 10 minutes.

    Place greens in a bowl. Reserve 3 T. vinaigrette. Toss greens with remaining vinaigrette and distribute evenly.

    Cut apple in half, remove core and slice apple into this half rounds. Place 6 slices atop greens and drizzle with reserved vinaigrette. Top with pre-dressed walnuts. Place warm goat cheese rounds adjacent or on top of salads.

Apple Cake with Carmel Icing (Janet Moon)

3 c. Granny Smith apples, chopped

    3 c. all purpose flour, sifted

    2 cups sugar

    1 c. Crisco oil

    3 large eggs

    1 t. each: baking soda, cinnamon, salt, allspice, vanilla

    ; Cream sugar and oil. Add eggs one at a time, mixing well after each

    addition.

    ; Add soda, salt, and spice to sifted flour.

    ; Add flour mixture to sugar and oil; add vanilla; mix well.

    ; Grease tube or Bundt pan. Pour mixture into pan and bake 325 degrees

    for one hour.

    ; Cool in pan 10 minutes; then cool on rack.

Carmel Icing

    1 stick butter or margarine

    1 c. brown sugar

    ? can evaporated milk

    1 t. vanilla

    Melt butter or margarine; add brown sugar and milk. Heat over medium heat for about 6-8 minutes, stirring constantly. Add vanilla.

Poke several holes in cake, pour icing over warm cake.

    Reserve some icing; warm before serving and drizzle over sliced cake.

Honey-Glazed Sea Scallops (Jane Janes)

8 large sea scallops

1 T. extra-virgin olive oil

    1 T. finely chopped fresh thyme

    ? t. kosher salt

    ? t. freshly ground pepper

    8 paper thin slices prosciutto

For the Glaze:

    3 T. honey

    1 T. fresh lemon juice

    ? t. kosher salt

2 large golden delicious apples

    Wash the scallops and remove the small, tough side muscle. Place the scallops in a medium bowl. Add the olive oil, thyme, salt, and pepper. Stir to coat. Wrap each scallop in a slice of prosciutto. Thread the scallops through their sides onto skewer, four scallops per skewer. Cover with plastic wrap and refrigerate for 30 minutes to one hour.

    Meanwhile, make the glaze: In a small bowl whisk together the glaze ingredients.

    Peel and core the apples, then cut crosswise into ? inch thick rings. Grill the apple rings over direct medium heat until golden and tender, 4-6 minutes, turning once halfway through grilling time.

    Grill the scallops over direct medium heat until just opaque in the center, 4-6 minutes, turning once halfway through grilling time. Brush with the glaze during the last 1-2 minutes of grilling time. Remove the scallops from the grill and serve warm on an apple ring.

Loin of Pork with Caramelized Apples (Betty Sixsmith)

    1 T. vegetable oil

    1 T butter

    1 (2 lb). pork loin, rolled, tied

    2 medium onions, sliced

    2 tart apples, peeled, cored, and sliced

    3 T. Calvados or other apple brandy

    1 T. flour

    1 ? c. chicken stock

    Salt and pepper

    Caramelized apple slices

    1/3 c. whipping cream

Caramelized Apple Slices

    2 T. butter

    2 firm apples, unpeeled, cut in 3/8” slices

    2 T. sugar

    Preheat oven to 350?. Heat oil and butter in a large ovenproof skillet. Brown pork on all sides over medium high heat. Remove from skillet. Add onions. Cook until soft but not browned, stirring occasionally. Add peeled apple slices and continue cooking over medium high heat until apples and onions are golden brown. Return pork to skillet. Flame with Calvados. Stir flour into cooking liquid in skillet. Add stock, salt and pepper and bring to a boil; cover. Cook in oven until meat is done, 1 ?-2 hours or until meat is tender.

Prepare caramelized apples.

    Remove pork from the skillet, cover with foil and keep warm. Strain the sauce into a medium saucepan, pressing to puree the apples. Boil until thick enough to coat a spoon. Add cream, bring just to a boil and taste for seasoning. Carve pork into 3/8” slices and arrange on a platter. Spoon sauce over pork and garnish with Caramelized apple slices.

Caramelized apple slices:

    Heat butter in a skillet. Dip one side of each apple slice in sugar. Cook sugar side down in hot butter over high heat 4-5 minutes until sugar is caramelized. Sprinkle remaining sugar over apples. Turn over and cook 4-5 minutes longer. Do not overcook or apples will be mushy.

Makes 4 servings.

Optional

     Hot Apple Cider (Jane Janes)

     (Great in glass Irish coffee mugs)

     Dip rim of mug in cider then dip in sugar

     Pour small amount of CAPTAIN’S MORGAN RUM in bottom of glass.

     Fill with hot APPLE cider

Hot Apple Pie (Southern Living, 1999)

    1 qt. Apple cider

    2/3 c. vanilla and orange flavored brandy

    4 cinnamon sticks

    Sweetened whipping cream

Heat cider in a medium saucepan over medium heat 5-6 minutes.

    Stir in brandy. Place cinnamon sticks in 4 mugs. Pour cider mixture into mugs; top with sweetened whip cream.

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