Meredith’s Shower ™

The last of the Hendricks children, Meredith,  is getting married in March. This weekend friends and family gathered to celebrate our bride-to-be and I put forth an offering to my patron saint of extended family, and the official patron Saint of Scotland, Saint Andrew. I thought that it was fitting that Meredith’s Shower™  should fall on the same week that Scotland had a referendum regarding independence . The Scots voted to stay with Britain just as I would always vote to stay with Clan Hendricks.

The following is the menu that was served. There are links where the recipe has already been shared online.

 I must give credit where credit is due. Moe vetted out and prepared the Farro Salad and Meghan brought the amazing Caramel Apple Cheesecake Bars. 

My Spinach Feta triangles really have no specific recipe. I combine two boxes of frozen chopped spinach, thawed and well squeezed out with 14 ounces of good greek feta and then I just follow the directions on the back of the phyllo box.

 The spinach salad is inspired by the Spinach Cranberry salad from Cossetta in Saint Paul. If you have not been to Cossetta since their recent expansion you need to treat yourself to a field trip. As I have yet to successfully recreate at home their Maple Rice Wine vinaigrette I  buy it there. I substitute diced Swiss cheese for the cost prohibitive imported parrano Italian cheese, throw in some dried cranberries and the Maple Glazed Pecans from the Tartine cookbook. I think the pecans may be my 2014 teacher gift. I cannot say enough wonderful things about the Tartine cookbook. It is the source of my croissant recipe, fruit gallette crust and the lemon bars.

The Menu

Spinach Feta Triangles

Fresh Fruit and Vegetables

Spinach Salad with Cranberries, Glazed Pecans, Swiss cheese and Maple Vinaigrette

Roasted Shrimp Salad with Dill, Cucumber and LemonPepper Vinaigrette

Farro Salad with Roasted Corn, Red Pepper and Red Onion

Quinoa Salad with Apple, Fennel and Arugula

Lemon Bars

Apricot Crumble Bar

Brownies

Spiced Pumpkin Cookies

Caramel Apple Cheesecake Bars

The Recipes

Fruit Preserve Crumble Bars

Adapted from Ina Garten's Raspberry Crumble Bars

2  sticks unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 1/3  cups all-purpose flour
1/2 teaspoon kosher salt
10-12 ounces fruit preserves, I like raspberry or apricot
Confectioners' sugar, for sprinkling

Directions

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it al comes together in large crubles. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9 inch square baking pan, or my favorite the 7 x 11 inch pan, and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Evenly distribute the remaining crumbles of dough on top of the jam, covering most of the surface. Bake the bars for 30 minutes, or until lightly browned.

Cool completely and cut into bars. Sprinkle lightly with confectioners' sugar.

Pumpkin Cookies

1 cup of butter, softened

1 cup granulated sugar

1 egg

1 cup cooked or canned pumpkin or squash

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

Frosting

¼ cup butter

½ cup brown sugar, packed

1/8 teaspoon salt

¼ cup milk

2 cups powdered sugar

Heat oven to 350 F degrees. Grease 2 cookies sheets

To make cookies: In a large mixing bowl, beat butter and sugar at medium speed until smooth and creamy. Add egg.  Beat until blended. Beat in pumpkin and vanilla. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to butter mixture, beating just until blended.

To bake cookies: Spoon heaping teaspoons of dough onto cookie sheets. Bake one sheet at a time for 11 to 13 minutes, or until the tops feel firm: These cookies are cake-like and require a little longer baking time than most cookies.) Repeat with remaining dough. Immediately transfer to wire rack. Cool completely.

To make frosting: Place butter in a microwave safe bowl. Microwave on high for 30 to 40 seconds, or until melted. Stir in brown sugar and salt. Microwave  on HIGH for 1 to 2 minutes, or until sugar is dissolved. Cool to room temperature.

Transfer to mixture bowl. Beat in milk on medium-low until blended. Continue beating and slowly add enough powdered sugar to make a smooth and creamy frosting that is the right consistency for spreading.

A Weekend In the Windy Woods

We spent last weekend with our favorite recent retirees Bob and Moe of Dalkeith-Menomonie-Minong fame. I was under strict instructions from Moe to bring nothing but clothing or I would be asked to leave. I usually show up with a cooler full of food and a sharp knife. I tried my best to listen but I did manage to bring up some of my renegade raspberries and olives and feta from Spiros. The raspberries were used with the fabulous Swedish pancakes Moe made on Sunday and I left the olives and feta behind so that they could try this favorite recipe from Bon Appetit. We have been making it in the neighborhood for the past four summers and even make it in a cast iron pan in the winter when we feel sorry for our ice weary selves.

Grilled Pitas with Tomatoes, Olives and Feta

Ingredients
1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)


Preparation
Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend. Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese. Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.


Test-kitchen tip: To pit an olive easily, simply crush the olive with the side of a chef's knife and pop out the pit.

Bon Appetit July, 2004

If it's not Scottish

During my recent visit to my favorite place in the world I had the chance to try a few new things worth mentioning. Cranachan where have you been my whole life? It has everything I love, cream, raspberries and oatmeal and two other ingredients lurking at the edges honey and whisky. All of my research calls it a traditional Scottish dish but I do not remember ever hearing about it on my past trips to my beloved Scotland. I tried it at the Kinghouse hotel at the end of our first 10 mile walk and it was a good as the sunset was beautiful.

Cranachan

10½oz raspberries (strawberries can also be used)

one cup heavy cream

2 tablespoons good quality honey

2 tablespoons single malt whisky

2-3 tablespoons of oatmeal.

1. Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden brown. This process could take between 10-20 minutes.

2. Once the oatmeal is brown, turn off the heat and let it cool in the pan.

3. Place the cream in a bowl and whisk up until soft and relatively thick.

4. Add the honey single malt whisky and cooled oatmeal and fold it in with a whisk, until it is soft and creamy.

5. Place half of the raspberries in the bottom of a serving glass, add another layer of the cream mixture on top, repeat with the remaining raspberries and cream. Chill for about three hours, or overnight.

Serving: 2

The night before we left we celebrated Dr. Bob's retirement from 35 years of teaching. Bob loves all things fish and if it is smoked fish that is even better. He scouted out this recipe and Moe and I executed it for the fond farewell. It was amazing.

Smoked Salmon and Haddock Pots

8 oz smoked haddock fillet
6 oz smoked salmon
6 fl oz heavy cream
Salt and pepper
Grated nutmeg
3 oz Scottish cheddar cheese, grated

Set oven to 400F or Mark 6. Butter 6 ramekin dishes. Remove the skin and bones from the haddock and flake the flesh. Cut the smoked salmon into pieces. Mix together the haddock and salmon and divide between the ramekin dishes. Season the cream with salt and pepper and pour over the fish. Sprinkle with grated nutmeg and top with grated cheese. Place the ramekin dishes on a baking tray and bake for 15 to 20 minutes until lightly browned and bubbling. We had great success using a crock pot on low for a few hours. Serve with crusty bread. Serves 6.

Happy Birthday Neighbor Dan

Neighbor Dan turned 40 this week and we welcomed him into the 40 fold with this dinner. It was a beautiful night with the Christmas tree glowing, the Happy Holiday Hearth crackling, Annick Goutal Noel candles, ice votives, and good friends.

Warm Black Bean and Chipotle Dip
Fine Cooking Appetizers

The first time I made this dip I followed the recipe completely. The second time I just made the pureed bean concoction and I added only one tablespoon of cider vinegar and I liked it much better. It is a great, albeit spicy dip, and is also amazing as a taco filling

2 Tbs. extra-virgin olive oil; more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 tsp. kosher salt; more as needed
1 large yellow onion, finely diced3 large cloves garlic, minced
1 Tbs. chili powder
2 15-1/2 oz. cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce
3 Tbs. cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated sharp cheddar cheese
1-1/2 cups (6 oz.) grated Monterey Jack cheese
3/4 cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving

Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Shredded Beef for Tacos

allrecipes.com

Start your roast in the morning before going to work it will be done when you get home. You don't even have to defrost the roast. If it is a defrosted roast, put it in around noon, it will be done at 5pm.

Serves 16

1 (4 pound) frozen rump roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce, such as El Pato
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro

Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.

Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Baked Feta with Onion and Olives

My friend is on a quest for a progressive dinner appetizer so I threw out this one. It is simple, good and does not require spending exorbitant amounts of money on out of season produce. I think I got it from Bon Appetit but when I checked www.epicurious.com it did not come up. It must have been from the R.S.V.P. column of restaurant recipes.

Baked Feta with Onion and Olives

1/3 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon caraway seeds, toasted

Nonstick vegetable oil spray

16 ounces feta cheese, cut horizontally in half to make four ½ inch thick squares
1/3 cup pitted Kalamata olives, quartered lengthwise
Crusty French bread slices
Fresh dill sprigs

Preheat oven to 450. Blend vinegar, olive oil, and toasted caraway seeds in blender. Season vinaigrette to taste with salt and pepper.

Coat nonstick rimmed baking sheet with nonstick spray. Place cheese on prepared baking sheet. Bake until heated through, about 5 minutes. Remove cheese from oven, Preheat broiler. Broil cheese until crusty and golden brown, about 5 minutes

Spoon vinaigrette onto platter; place cheese atop vinaigrette. Sprinkle with onion and olives. Surround with bread slices; garish with dill and serve.

Serves 6-8

My Notes:

Whisk the vinaigrette together, don’t bother hauling out the blender. The feta can be baked and broiled in a toaster oven. I coarsely chop the olives and skip the dill garnish.

Cousin Katie or Sad French Songs

Samantha of "Bewitched" had Cousin Serena. The Kilted Cafe has Cousin Katie. The fab cousin/friend who calls up and says, "What's Buzzin' Cousin?" There is always something buzzin' with Cousin Katie whether it be a trip to Cabo with the girls, a new chick lit book to recommend, preferably a Brit chick lit book (I am certain she has Shopaholic and Baby by Sophie Kinsella in her well manicured hands as I type), a comedic Easter brunch replay on her disappointment at French people who only want to sing sad French songs at kareoke in FRANCE, or an update on puppy Carlie, the dry wall excavating blond bombshell at her house.

If I ever need a new appetizer to pass I call Cousin Katie. Most recently I served this at the first of many 40th Birthday parties to take place amongst my people this year. The eight thirtysomething women hovering over the Corning Ware dish gave it high marks.

Buffalo Chicken Dip

2 cooked boneless, skinless chicken breasts
2 stalks celery, finely chopped
1 8 oz cream cheese (light)
1/2 cup Jimmy's extra chunky bleu cheese dressing (blue jar in refrigerator section)
1/4 to 1/2 cup Frank's hot sauce (I used 1/3 of a cup and it had the right amount of kick)
Top with cheese (optional- Katie uses monetary jack)

Warm for 1/2 hour at 350 degrees and serve with chips (ie: Fritos Scoops) or crackers

The Clogged Contessa

I received my first Ina Garten cookbook this Christmas Barefoot Contessa Family Style. I am not that familiar with the Contessa but I have family members that are big followers. This recipe is from her 1999 book The Barefoot Contessa. I first had it on the Menominee River last summer and I made it for the first time on New Year's. It is amazing. Just ask the neighborhood bagpiper.


Pan-Fried Onion Dip

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

It's That Time of Year

when some people get invited places and are asked to bring a dish to pass. This dip was my Grandfather's favorite and he always placed himself closest to it at the family Christmas Eve party. You may be Bugle averse but I think (from the General Mills website) combine the unique shape of Bugles corn snacks with its crispy crunch and you’ve got a great snack that the entire family can enjoy.

The original recipe had chopped pecans on top. I skip them but they could be a good deterrent for snacking children.

Hot Beef Dip

8 ounces cream cheese softened
3/4 cup sour cream
2 tablespoons milk
1/2 teaspoon garlic salt
2 tablespoons minced onion
1 ounce package dried beef, rinsed of excess salt, patted dry with paper towel and finely chopped
1/4 cup green pepper chopped
ground black pepper to taste

Bugles

Preheat oven to 350. Blend cream cheese, sour cream, milk and garlic salt together until smooth. Stir in minced onion, dried beef, and green pepper. Season with ground black pepper. Pour into an oven safe dish and bake for 20 minutes or until hot and bubbly or you also could just throw it in the microwave until hot and bubbly.