Pecan Butter Crunch (Recipe from LeAnn Goettel)
2 cups sugar
1 cup light corn syrup
1/2 cup hot water
1 tablespoon butter
2 cups pecans, chopped lightly
1 teaspoon vanilla
2 heaping teaspoon baking soda
Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continually and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly onto a large buttered surface (a Silpat works great on a cookie sheet) and quickly spread with a spatula to even the candy. Be careful not overspread mixture. When mixture has cooled and hardened, break into pieces. Store in airtight container. Remember, it is not wise to make candy on a high humidity day.
Friday, November 26, 2010
Fall Salad from November Fest 2010
Fall Salad (recipe from LeAnn Goettel)
1 head red leaf lettuce
1 head green leaf lettuce
1 head iceburg lettuce
3 large Granny Smith apples, chopped
1 red onion, thinly sliced
1 cup pecans, toasted and chopped
1 cup dried cranberries
Blue cheese crumbles
Pecan brittle for garnish
Dressing:
1 red onion
1/4 cup sugar
2 teaspoons dry mustard
1/2 cup red wine vinegar
1 cup canola oil
Wash and pat dry lettuce and break into bite-sized pieces into a large bowl. Add apples, onion, pecan pieces and cranberries. Toss with dressing (don't overdress it.) Serve with blue cheese crumbles and piece of pecan brittle.
To make dressing: quarter onion and put in blender along with sugar, mustard and red wine vinegar. Blend and slowly add canola oil until well mixed.
1 head red leaf lettuce
1 head green leaf lettuce
1 head iceburg lettuce
3 large Granny Smith apples, chopped
1 red onion, thinly sliced
1 cup pecans, toasted and chopped
1 cup dried cranberries
Blue cheese crumbles
Pecan brittle for garnish
Dressing:
1 red onion
1/4 cup sugar
2 teaspoons dry mustard
1/2 cup red wine vinegar
1 cup canola oil
Wash and pat dry lettuce and break into bite-sized pieces into a large bowl. Add apples, onion, pecan pieces and cranberries. Toss with dressing (don't overdress it.) Serve with blue cheese crumbles and piece of pecan brittle.
To make dressing: quarter onion and put in blender along with sugar, mustard and red wine vinegar. Blend and slowly add canola oil until well mixed.
Friday, August 6, 2010
Surfside QGuild Brunch for SCCQG 07-10-10
Table set with flowers from member Joan Mauri and many plates set out for guests to pick up.
Plate with banana bread, quiche, Florentine bar and parfait. Delicious!
The Southern California Council of Quilt Guilds (SCCQG) meets four times a year with the meeting place and brunch provided by one of the 90+ guilds that are members of the organization. Surfside Quilters Guild is only a year old, but with the volunteer participation of the membership this was a great event for all concerned. Once a year SCCQG presents "Meet the Teachers" where 25 teachers/lecturers give a three minute presentation about their techniques, styles and teaching experience. The meeting always draws a high attendence and this year there were 170 attendees - this also includes the Surfside QGuild volunteers. The chair of the food arrangements and preparations was our member LeAnn Goettel, who put together an amazing and delicious brunch.
Brunch Menu (serving 150 people):
Fruit Parfaits
Crustless Quiche
Banana Bread
Florentine Bars
Coffee, Tea, Orange Juice
Fruit Parfaits
Crustless Quiche
Banana Bread
Florentine Bars
Coffee, Tea, Orange Juice
Yogurt—I planned on 28 quarts of yogurt (14 people/2 quarts each). I figured ½ cup serving. We only used 19 quarts of yogurt to feed 160 people—that’s how many cups I had.
Granola—I made the granola. 5 batches—8 cups/batch. Each parfait got ¼ cup granola.
Berries: blackberries, raspberries, strawberries, blueberries. Purchased through Costco and Henry’s. People donated $5. I bought $100 worth of berries. We had ¼ leftover.
Quiche: 7 pans 9x13” cut into 4x6 squares. I would have preferred 3x6 which would have required another quiche but I didn’t have the helpers.
Banana Bread: 11 people, 2 loaves each. Pre-sliced into twelve pieces/loaf.
Kitchen help: 11 people signed up plus others stayed who were dropping off food. Almost too many people. It could have been easily been done with 8.
Granola—I made the granola. 5 batches—8 cups/batch. Each parfait got ¼ cup granola.
Berries: blackberries, raspberries, strawberries, blueberries. Purchased through Costco and Henry’s. People donated $5. I bought $100 worth of berries. We had ¼ leftover.
Quiche: 7 pans 9x13” cut into 4x6 squares. I would have preferred 3x6 which would have required another quiche but I didn’t have the helpers.
Banana Bread: 11 people, 2 loaves each. Pre-sliced into twelve pieces/loaf.
Kitchen help: 11 people signed up plus others stayed who were dropping off food. Almost too many people. It could have been easily been done with 8.
Thursday, August 5, 2010
Crustless Vegetable Quiche - LeAnn Goettel 07-10-10
Crustless Vegetable Quiche
2 T. butter
1 cup chopped onion
1 cup chopped red or green bell pepper
4 cups sliced fresh mushrooms (2 – 8 oz. packages)
2 cups fresh asparagus, ends trimmed, cut into ½” pieces
½ t. salt
½ t. cayenne pepper
12 eggs
1 C. milk
2 C. shredded pizza cheese (cheddar and mozzarella combination)
Melt the butter in a large skillet over medium heat; add the onion and cool for 5 minutes, stirring occasionally. Add bell pepper, mushrooms and the asparagus. Continue cooking 5 minutes, stirring occasionally. Stir in salt and cayenne pepper.
Beat the eggs and milk together in a medium bowl with an electric hand mixer. Stir in the vegetable mixture.
Spray a 9” x 13” disposable foil pan with Pam spray. Pour the egg and vegetable mixture into the pan. Sprinkle cheese over the top. Bake in a preheated 350 degree F. oven for 35 minutes or until eggs are set.
2 T. butter
1 cup chopped onion
1 cup chopped red or green bell pepper
4 cups sliced fresh mushrooms (2 – 8 oz. packages)
2 cups fresh asparagus, ends trimmed, cut into ½” pieces
½ t. salt
½ t. cayenne pepper
12 eggs
1 C. milk
2 C. shredded pizza cheese (cheddar and mozzarella combination)
Melt the butter in a large skillet over medium heat; add the onion and cool for 5 minutes, stirring occasionally. Add bell pepper, mushrooms and the asparagus. Continue cooking 5 minutes, stirring occasionally. Stir in salt and cayenne pepper.
Beat the eggs and milk together in a medium bowl with an electric hand mixer. Stir in the vegetable mixture.
Spray a 9” x 13” disposable foil pan with Pam spray. Pour the egg and vegetable mixture into the pan. Sprinkle cheese over the top. Bake in a preheated 350 degree F. oven for 35 minutes or until eggs are set.
Crustless Bacon and Cheese Quiche LeAnn Goettel 07-10-10
Crustless Bacon and Cheese Quiche
2 bunches green onion, sliced
3 roma tomatoes, seeded and diced
1 lb. bacon, diced small but not tiny
1 – 8 oz. package mushrooms, stems removed, sliced
12 eggs
1/3 C. sour cream
1 C. cheddar cheese, shredded
1 C. Mozzarella cheese, shredded
Cook bacon (crispy but not overdone) in a large skillet. Remove from fat and drain on paper towel. Discard all but 1 T. of bacon drippings. Using reserve bacon drippings, sauté mushrooms for 2 minutes. Add bacon to mushrooms along with tomatoes and onion and sauté for an additional 2 minutes.
Beat eggs and sour cream together with an electric mixer. Pour into a greased (Pam spray) 9” x 13” disposable foil baking dish. Top with bacon mixture and cheeses.
Bake at 325 degrees F. for 30 minutes or until eggs are set (when I did this, it took 35 minutes to bake.)
2 bunches green onion, sliced
3 roma tomatoes, seeded and diced
1 lb. bacon, diced small but not tiny
1 – 8 oz. package mushrooms, stems removed, sliced
12 eggs
1/3 C. sour cream
1 C. cheddar cheese, shredded
1 C. Mozzarella cheese, shredded
Cook bacon (crispy but not overdone) in a large skillet. Remove from fat and drain on paper towel. Discard all but 1 T. of bacon drippings. Using reserve bacon drippings, sauté mushrooms for 2 minutes. Add bacon to mushrooms along with tomatoes and onion and sauté for an additional 2 minutes.
Beat eggs and sour cream together with an electric mixer. Pour into a greased (Pam spray) 9” x 13” disposable foil baking dish. Top with bacon mixture and cheeses.
Bake at 325 degrees F. for 30 minutes or until eggs are set (when I did this, it took 35 minutes to bake.)
Sausage & Pepper Crustless Quiche - LeAnn Goettel 07-10-10
Sausage and Pepper Crustless Quiche
12 eggs
2 C. heavy cream
1 red pepper, diced
1 green pepper, diced
1 white onion, chopped
1 lb. Italian (mild) sausage (in a roll)
½ t. black pepper
1 t. salt
2 T. fresh basil
Sauté sausage, peppers, and onion in a large skillet over medium to medium high heat until sausage is cooked and peppers and onions are soft. In a separate bowl, beat eggs, cream and spices with an electric hand mixer. Combine the sausage, peppers and onions with the egg mixture. Pour into a greased (Pam spray) 9” x 13” disposable foil pan. Bake 350 degrees F. for 30 – 35 minutes or until eggs are set.
12 eggs
2 C. heavy cream
1 red pepper, diced
1 green pepper, diced
1 white onion, chopped
1 lb. Italian (mild) sausage (in a roll)
½ t. black pepper
1 t. salt
2 T. fresh basil
Sauté sausage, peppers, and onion in a large skillet over medium to medium high heat until sausage is cooked and peppers and onions are soft. In a separate bowl, beat eggs, cream and spices with an electric hand mixer. Combine the sausage, peppers and onions with the egg mixture. Pour into a greased (Pam spray) 9” x 13” disposable foil pan. Bake 350 degrees F. for 30 – 35 minutes or until eggs are set.
Florentine Bars - Candy Martin 07-10-10
Candy Martin’s FLORENTINE BARS
1 cup salted butter, room temperature
1 ¾ cups sugar
1 egg plus 1 egg yolk
2 ½ cups cake flour
½ cup plus 6 tablespoons unsalted butter
1/3 cup honey
1/3 cup heavy whipping cream
12 ounces sliced almonds
½ cup raisins, finely chopped
½ cup tart dried apricots, finely chopped
½ cup tart dried cherries, finely chopped
1. Preheat oven to 375’. Cream salted butter and ½ cup sugar until light and fluffy.
2. Add egg and yolk, beat.
3. Add flour, mix well. Dough will be soft.
4. Cut parchment paper to fit bottom of jelly roll pan. Roll dough to size of parchment paper. Transfer paper and dough to jelly roll pan.
5. Bake 12 minutes until golden brown; remove to cool, leaving oven on.
6. In a medium saucepan over medium heat put unsalted butter, 1 ¼ cups sugar, honey and cream. Cook, stirring frequently until mixture reaches 250’ on candy thermometer.
7. Remove pan from heat and stir in almonds, raisins, apricots and cherries.
8. Spread warm topping over shortbread.
9. Bake until top is caramelized and lightly browned (about 10 minutes).
10. Cool and cut into bars.
Notes: We cut the bars into 48 pieces (6x8 on the jelly roll pan.) The fruit and nuts may be purchased at Trader Joes, Henrys, or Whole Foods. Costco carries the fruit. Dried fruit can be chopped by pulsing in a food processor.
1 cup salted butter, room temperature
1 ¾ cups sugar
1 egg plus 1 egg yolk
2 ½ cups cake flour
½ cup plus 6 tablespoons unsalted butter
1/3 cup honey
1/3 cup heavy whipping cream
12 ounces sliced almonds
½ cup raisins, finely chopped
½ cup tart dried apricots, finely chopped
½ cup tart dried cherries, finely chopped
1. Preheat oven to 375’. Cream salted butter and ½ cup sugar until light and fluffy.
2. Add egg and yolk, beat.
3. Add flour, mix well. Dough will be soft.
4. Cut parchment paper to fit bottom of jelly roll pan. Roll dough to size of parchment paper. Transfer paper and dough to jelly roll pan.
5. Bake 12 minutes until golden brown; remove to cool, leaving oven on.
6. In a medium saucepan over medium heat put unsalted butter, 1 ¼ cups sugar, honey and cream. Cook, stirring frequently until mixture reaches 250’ on candy thermometer.
7. Remove pan from heat and stir in almonds, raisins, apricots and cherries.
8. Spread warm topping over shortbread.
9. Bake until top is caramelized and lightly browned (about 10 minutes).
10. Cool and cut into bars.
Notes: We cut the bars into 48 pieces (6x8 on the jelly roll pan.) The fruit and nuts may be purchased at Trader Joes, Henrys, or Whole Foods. Costco carries the fruit. Dried fruit can be chopped by pulsing in a food processor.
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