Caramelized Onion Tarts with Apples (sandra)

Another gourmet night recipe! The only thing I would do differently would be to add some cheese (brie maybe?)

 Con Poulos

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Makes 2 tarts| Hands-On Time: 20m| Total Time: 55m

Ingredients

• 2  tablespoons  olive oil
• 2  medium onions, sliced
• 2  red apples (such as Braeburn or Gala), cut into small pieces
• kosher salt and black pepper
• 2  sheets frozen puff pastry (from a 17.3-ounce package), thawed
• 1/2  cup  creme fraiche or sour cream

Directions

1. Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
2. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

By Kate Merker and Sara Quessenberry , December, 2009

See Nutritional Information for this recipe »

Nutritional Information

• Per Serving
• Calories 320

• Fat 21g
• Sat Fat 6g
• Cholesterol 10mg
• Sodium 403mg
• Protein 5mg
• Carbohydrate 26g
• Fiber 2g

What does this mean? See Nutrition 101 .

SIMILAR RECIPES

Apple Limeade (Sandra)

This is a great summer drink..not sweet at all..nice and tart. (from Williams & Sonoma)

To vary this quick and easy drink, add 1/2 cup fresh mint leaves or 1 Tbs. peeled and finely grated fresh ginger to the juice mixture before refrigerating. Seek out unfiltered apple juice, also sold as sweet apple cider, for its intense apple flavor.

Ingredients:

• 12 limes
• 4 cups unfiltered apple juice
• Ice cubes as needed
• 1 bottle sparkling water
• 2 small Granny Smith apples, halved, cored and sliced

Directions:

Cut 10 of the limes in half and juice them. You should have about 1 cup juice. Reserve 6 squeezed lime halves and discard the rest.

In a large glass jar or pitcher, stir together the lime juice, apple juice and the reserved lime halves. Cover and refrigerate for at least 1 hour or up to 12 hours to blend the flavors.

When ready to serve, cut the remaining 2 limes into 6 slices each. Fill a large serving pitcher half full with ice and add the sparkling water, lime slices and apple slices. Strain the apple juice mixture through a fine-mesh sieve into the pitcher and stir. Pour into tall chilled glasses over ice and serve immediately. Serves 6.

Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).

Pear & Gorgonzola Soup (Sandra)

Another one from Gourmet group...definitely a keeper! (This one is from: http://www.versesfrommykitchen.com/2011/11/sunday-soup-series-pear-and-gorgonzola-soup.html


Pear & Gorgonzola Soup

Ingredients:

• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 sweet white onion, peeled and chopped
• 1 small carrot, peeled and chopped
• 1/2 small buttercup squash, peeled and choppped
• 1 leek, thinly sliced, green part only
• 1 celery, chopped
• 4 large pears, cored, peeled and chopped
• 2 sprigs of rosemary, finely chopped
• 1 cup gorgonzola
• 4 cups vegetable stock
• 1 cup pumpkin ale (any ale or seasonal ale will do)
• 1 cup heavy cream
• sea salt & cracked pepper
• 4 tbsp. squash seeds, toasted (garnish)
• 2 tbsp. gorgonzola (garnish)
• 1 tsp. rosemary (garnish)

Prep:

1. Add butter and oil to a stockpot over medium heat until butter melted. Add in onion, carrot, leek, celery, squash, pears and rosemary and saute until softened, about 5 minutes.
2. Add in stock and ale and bring to a simmer for 20 minutes.
3. Pour into a food processor or use an immersion blender and puree until smooth. Return to the pot and stove.
4. Add in gorgonzola and heavy cream and bring back up to temperature. Do not bring up to a boil. Season with salt and pepper.
5. Pour into bowls and top with toasted seeds, small chunks of gorgonzola and rosemary.
6. Serves 6.

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Roasted Squash, Spinach and Caramelized Onion Lasagna (Sandra)

This recipe comes from the "Kitchy Kitchen" Blog. We had this at our last gourmet night- it is one of the best lasagna's I've had.

4 cups butternut squash, cut into 1/2" cubes

16 oz spinach, washed and dried

3 onions, thinly sliced

1 lb lasagna strips (enough for three layers)

12 oz ricotta

3 balls buffalo mozzarella (or about 2-3 cups regular mozzarella)

1/2 cup grated parm (or any other hard cheese, I sometimes use gouda)

chili flake

4 cloves of garlic

1/2 cup basil, julienned

Olive oil

Butter

for the beschamel:

1 3/4 pints milk

several sprigs of parsley

1/4 teaspon nutmeg

10 peppercorns

1/2 teaspoon chili flake

1 bay leaf

6 tablespoons butter

1/2 cup flour

2/3 cup grated parm

Preheat oven to 425F.  Drizzle the butternut squash with olive oil and sprinkle with salt and pepper. Roast the butternut squash for about 30 minutes, or under soft and browned.  Meanwhile, over medium heat, saute the spinach in 2 tablespoons of olive oil and add 2 minced cloves of garlic and a pinch of chili flake.   It should be totally wilted.  Set aside on a paper towel to drain.  To caramelize the onions,  melt 1 tablespoon of butter and a tablespoon of olive oil in a large pan over medium heat.  Add the onions with a big pinch of salt and cook down for about 30-40 minutes (just be patient, it's worth it), until a dark brown.  Halfway through add the remaining two cloves of  minced garlic. Set aside.  

Boil the lasagna noodles until just al dente (one minute before what the box says to cook it to).  Set aside in a bowl of cool water (from the tap is fine).

Slice the mozzarella into 8 slices per ball.

For the beschamel:

Bring the milk and everything else except for the butter, flour, and pram to a simmer.  In a separate sauce pan, melt the butter and add the flour.  Stir until doughy and smelling a bit nutty (about one minute).  Strain in the milk about a half cup at a time, whisking to incorporate with the butter and flour mix.  It should be smooth and velvety, not chunky or too thick.  If it is, just add some more milk to thin it out.  Add the parm and set aside.

Pre heat the oven to 375

In a pyrex dish, place a layer of noodles, a bit of the veg, the mozzarella, dot with a third of ricotta, add the basil, and cover with a 1/4 of the beschamel.  Repeat three times, and finish with the remaining beschamel and grated parm.  

Bake for 25 minutes, or until bubbling.  Turn the broiler on and bake for another 5 minutes, or until brown and crunchy on top.  Allow to sit for 20 minutes.  Enjoy

Granola with Dried Fruit (sandra)

2 1/2 c large flake rolled oats
1/2 c walnuts
1/2 c pumpkin seeds
3/4 c large flake coconut
1/4 c flaxseed
2 tsp cinnamon
1/2 c unsweetened applesauce
1/2 c dried cranberries
1/2 c dried currants (or whatever dried fruit you like, cherries/apricots etc)
1/4 honey
1 Tbsp canola oil

Preheat oven to 325F. Combine oats, nuts, seeds, cinnamon in large mixing bowl. Bring applesauce, dried fruits, honey and oil to a simmer in a pot on the stove. Simmer 10 min until fruit softens up. Pour over oat mixture and spread onto large cookie sheet. Bake approx 35 min, stirring occasionally. Let cool and then store in an airtight container for up to a month. (this recipe is adapted from a PC cooking school recipe).

Vertical Pear Salad (Sandra)

(taken from "the Novice Chef" website)

Vertical Pear Salad

ingredients:

4 smooth skinned pears
2-3 cups watercress
1/2 cup toasted pecans
1/4 cup crumbled blue cheese
vinaigrette dressing
honey for drizzling
lemon juice

directions:

Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.

Toss watercress, pecans, and blue cheese with dressing until coated.

Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, drizzle with honey, and serve!

Adapted from Better Homes And Gardens

Grilled Prosciutto Wrapped Asparagus (Sandra)

(from "Three Many Cooks website)
Serves 4

24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

Butterscotch Raisin Pie (Sandra)

This pie recipe is dedicated to Elsie, Hilda, Dorothy, Emily & Erma

Ingredients

• 1 baked pie shell
• 1/2 cup brown sugar
• 2 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 2 cups milk
• 3 Eggs, Separated
• 1 teaspoon butter
• 1 teaspoon vanilla
• 3/4 cup raisins
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

Directions

Mix brown sugar, cornstarch, salt, and milk together. Beat the egg yolks and add to the milk. Cook over medium heat until thick, stirring constantly. Remove from heat. Add butter, vanilla and raisins. Stir and pour into a baked pie shell. Beat the egg whites until frothy. Add cream of tartar and sugar. Beat until stiff. Pour over filling. Bake at 350° until golden brown.

Cranberry Sauce (Erma)

3 c cranberries (12 oz bag, 340g)
1 c sugar
1 c water (or 1/2 c water + 1/2 c orange juice)

Rinse cranberries. Bring water & sugar to a boil. Add cranberries, return to a boil. Boil gently till skins pop (5 min). Remove from heat. Refrigerate when cool. Makes 2 1/2 c.

Balsamic Roast Chicken (Sandra)

(from Style at Home Magazine)- I use regular bacon and boneless chicken thighs..and I sprinkle some goat cheese on top after it comes out of the oven.
Ingredients

• 1 3-lb whole free-range organic chicken, cut into 8 parts
• 1 tsp Maldon sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 4-oz slab smoked bacon, cut into large cubes
• 1 cup pearl onions, peeled and halved
• 1 tbsp each: chopped fresh rosemary and thyme
• 2 tbsp aged balsamic vinegar
• ½ cup white wine
• ½ cup small green olives
• ½ pint grape tomatoes

Directions
1  Preheat the oven to 350°F. Season the chicken pieces all over with salt and pepper. 
2  Heat the olive oil over high heat in a large cast-iron casserole pan or Dutch oven and sear the chicken pieces in two batches, turning occasionally, until well browned all over. 
3  Remove the chicken from the pan. Turn the heat down to medium and add the bacon and pearl onions; cook until the onions are caramelized.
4  Drain all but 1 tablespoon of the oil from the pan and return the chicken pieces. Add the herbs, vinegar and wine and bring to a boil. 
5  Add the olives and tomatoes and bake, covered, for 45 to 50 minutes, until the chicken is cooked through.

Serves 4 to 6.

Make Ahead Frozen Fruit Daiquiris (Sandra)

(taken from "theyummylife.com blog)

 

Frozen Fruit Daiquiris

By Monica              Servings: 5-6 (1-cup) servings

Ingredients

• 6 oz. (3/4 cup) frozen lemonade or limeade concentrate
• 6 oz. (3/4 cup) light rum
• 4 cups frozen fruit*; may substitute fresh, flavorful, ripe fruit
• 2 cups ice cubes
• sweetener (optional), to taste, if desired (superfine sugar, agave syrup, or other preferred sweetener)
• fresh fruit for garnish (optional)

Directions

In a blender, combine lemonade/limeade concentrate, rum, and fruit. (Berries can be added whole; other fruits should be cut into cubes/pieces.)  Blend until smooth. Add ice. Blend until smooth, and no ice chunks remain. Taste and add sweetener, if desired. If flavor is too intense, add more ice cubes and blend. For stronger fruit flavor, add more fruit and blend.

*RECOMMENDED FRUIT:
--Strawberry (raspberry & blackberry not recommended for this "whole fruit" method, because their larger seeds result in a gritty drinking texture)
--Blueberry
--Mango
--Peach
--Pineapple (optional: add 1 cup canned light coconut milk for a Pina Colada)

MAKE AHEAD MASON JAR DAIQUIRIS:
Pour blended daiquiris into 1/2 pint (1 cup) mason jars, leave at least 1/2" at the top to allow for expansion when they freeze, screw on the lids and freeze. To serve, remove from freezer (let them set out for 5-15 minutes if they're too hard) & use a fork to break up and stir the semi-frozen daiquiris into a slushy consistency.  The alcohol keeps them from freezing to a hard solid state, so they're always ready to remove from the freezer, stir, serve, and drink. These will keep for up to 1 month in the freezer.

TO MIX FLAVORS IN ONE JAR: Layer 2 or more layers in a single jar for a pretty presentation and mixed fruit flavor. Pour 1st layer into jar, freeze for 2 hours, add 2nd layer and freeze, repeat with any remaining layers. Try layering Strawberry, Pineapple (or Pina Colada), and Blueberry for a festive 4th of July daiquiri.

VIRGIN DAIQUIRIS: omit rum and substitute equivalent amount of water. Taste and add sweetener, if needed. If made ahead, these will reach a hard ice state when refrozen due to the lack of alcohol. Remove them from the freezer and let them sit at room temperature for 15-25 minutes before stirring into a slushy consistency.

Cheesy Zucchini Bake (Sandra)

(from "Kaylnskitchen.com blog)

Easy Cheesy Zucchini Bake
(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in PenzeysBack to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Baked Scallops with Herbed Crumbs (Elsie)

Herbed Crumbs

2 Tbsp butter ( or oil )
1 tsp minced garlic
1/4 cup chopped chervil, can substitute with parsley or tarragon
1/2 cup fresh bread crumbs
salt to taste

Preheat oven to 450 degrees.
Heat butter and garlic in small skillet over med. heat for 30 seconds.
Add chervil and bread crumbs. Toss together, season with salt and remove from heat. Cool.


Scallops

2 Tbsp butter
8 jumbo scallops ( I use about 16-18 large because jumbo are hard to find)
salt & pepper
2 Tbsp lemon juice
2 Tbsp chopped chervil

Heat butter in non-stick skillet over high heat to sear scallops.
Season scallops with salt & pepper and sear about 1 minute per side.
Transfer scallops along with browned butter to an ovenproof baking dish.
Sprinkle with lemon juice.
Scatter crumbs over scallops.
Bake for 4-5 minutes or until scallops are opaque and crumbs are golden.
Serve immediately.

Be careful not to overcook scallops, the large ones cook faster than the jumbo.

Cranberry Walnut Muffins (Selina)

1 cup milk soured or buttermilk
1 cup quick cooking rolled oats
1/2 cup grated peeled apple
1/4 cup packed brown sugar
1/4 cup veg.oil or melted butter
1 egg,lightly beaten
grated rind of 1 lemon
1 cup all purpose flour
1/4 cup granulated sugar
1 tbsp.baking powder
1 tsp.salt
1/2 tsp.baking soda
1 cup dried cranberries or frozen
1/2 cup chopped walnuts
Preheat over to 400F Lightly grease or spray muffin pan.In large bowl pour soured milk over oats,stir to combine.Let stand for 10 min.In separate bowl mix together apples,brown surgar,oil,egg and lemon rind.Stir into oat mixture.Sift together flour,granulated sugar,baking powder,salt,and baking soda.stir into batter just until moistened.Gently stir in cranberries and walnuts.Spoon into prepared pan.Bake for 20-25 min.or until tops are firm to the touch.
To sour milk,spoon 1 tbsp.lemon juice or white vinegar into measuring cup,pour in enough milk to make 1 cup.Let stand for 5 min.then stir.

Black Bean Salad (Selina)

1 large red onion diced
1 each red,yellow,green pepper diced
1 can niblet corn
4-5 carrots diced
2 cans black beans drained
1 can chick peas drained
1/2 bottle vinegrette dressing
sundried tomatoes
Mix together all ingred.refridge overnight

Boneless Pork Loin Roast (Selina)

31/2 to 4lb.pork loin
1 can whole cranberry sauce
1/4 cup chopped onion
3/4 cup orange juice
1/4 tsp.ground ginger
1/4 tsp.cinnamon
Roast meat at 325 degrees for 21/2 to 3 hours.Let stand 20min.before slicing into serving dish.Pour sauce over meat and return to oven 10-15 min.

Boneless Chicken Thigh Casserole (Selina)

16 boneless skinnless thighs
1 sm.bottle of Kraft Catalina Dressing
1 envelope of Lipton onion soup mix
1  can whole berry cranberry sauce
Mix all these ingred.together pour over chicken thighs in 9x13 baking dish.Bake at 350 degrees for 1hour to 1hour 1/2.

Crumb Topped Celery Bake (Selina)

8 medium stalks celery chopped up
1 can (8oz) water chestnuts drained
1 can(103/4oz) condensed cream of chicken soup
1/2 cup toasty seasoned bread crumbs

Preheat oven to 375degrees
slice up celery and water chestnuts put into bowl. Add soup to bowl and mix.put into baking dish sprinkle crumbs over celery and bake for 45 minutes.
makes 6(1/2cup) servings.
Toasty Seasoned Bread Crumbs
3/4 cup of bread crumbs
1/8 tsp.salt,garlic salt or powder
pinch of thyme,basil,oregeno,parsley
2 tbsp. butter or margarine
in a 12 in.skillet melt butter over med.heat.Add bread mixture with spices toast about 3 min.stirring often.Top the celery dish.Any leftovers cool and put in tightly covered container.Keeps in fridge a month.

Chocolate Applesauce Cake (Selina)

Prep.time 50min. Makes one cake
13/4 cups all purpose flour
3tbsp.unsweetened cocoa
1tsp.baking soda
1tsp.ground cinimon
1/2 tsp.salt
1/4 tsp.ground nutmeg
1/4 tsp.ground cloves
1/2 cup solid veg.shortning
1cup brown sugar
1 large egg
11/2 canned apple sauce
1 cup chopped wallnuts(optional)
In a med.size bowl stir together flour,cocoa,baking soda,cinnamon,salt,nutmeg and cloves.In a large bowl beat shortning and sugar with electric mixer until light and fluffy.Beat in egg then stir in applesauce.Add flour mixture and beat intil well blended.Stir in walnuts if used.
Spread batter evenly in a well greased 9 in.square baking pan.Bake in a 350 degree oven until a wooden pick inserted in center comes out clean.
35-40 min.Let cool in pan on rack.

Muffins (Selina)

3 eggs
1/3 cup brown sugar
2/3 cup vegi oil
1/4 cup molasses
2cups oat bran( or natural bran)
1 cup grated carrots
3 ripe bananas mashed
11/2 cups milk(or use water)
11/2 cups whole wheat flour
1/2 cup wheat germ
1/4 cup ground flax seed
1tsp.baking soda
2tsp.baking powder
1tsp.salt
1tbsp.powdered milk
1/2 cup raisins
1 cup chopped walnuts
mix wet ingred.in large  bowl.Add dry ingred.all at once.Stir only until moist.Makes 2 doz regular muffins or 4 doz.mini's
Bake at 375 degrees 
20-25 mins.

Company Vegetable Casserole (Selina)

Broccoli
cauliflower
snow peas,green beans or peas
1 cup cheddar cheese
1 can mushroom soup
1 can of evaporated milk-not the whole can maybe three quarters of it
Parchilly cook vegi's in micro
combine everything in a bowl mix well and put into a casserole,put extra cheese on top.Bake 350 for 30 min.Put a tin of onion rings bake another 5 min.

Meatballs (Selina)

Cook meatballs in oven at 350 degrees for 30 min.
Sauce
small jar hot ketchup
jar apple jelly
put in saucepan and simmer on stove,while meatballs are cooking.
Put together.  Bake in oven.

Skillet Herb Roasted Chicken (Selina)

2 tbsp.all purpose flour
1/4 tsp.each ground sage and dried thyme
4 skinless boneless chicken breast or thighs About 1 lb.
2 tbsp.margarine
1 can cream of chicken soup
1/2 cup water
hot cooked rice
1.On wax paper combine flour,sage and thyme.Coat chicken lightly with flour mixture.
2.In skillet over med.-high heat,in hot margarine,cook chicken 10 min.or untill browned on both sides,push chicken to one side.
3.Stir in soup and water,stirring to loosen browned bits.Reduce heat to low.Cover,simmer 5 min.or until chicken is fork-tender.Serve over rice.
4 servings prep time 5min. cook time 15 min..

Raspberry Cheesecake (Hilda)

Crust:     2 c   Compliments Honey Nut Oatie-O's cereal
              1/3c    Butter - melted
Cake:     3 pkg light cream cheese
              3/4 c sugar
              2 tsp vanilla
              1 tsp orange zest
              1 1/2 tsp lemon zest
              3 eggs
              1/2 c  fresh or frozen raspberries

Preheat oven to 325F.  Crush cereal until evenly fine crumbs.  Stir in melted butter . Press into an 11 "
 springform pan and bake for 10 min.
Beat cream cheese, sugar, vanilla, and zest in a large bowl until well blended.  Add eggs one at a time mixing well after each addition.  Pour into spring form pan and push raspberries into batter.  Bake for 45 min. until centre is almost set.  Turn oven off and open door slightly.  Let cool for 20 min.  Chill for 4 hours before serving.  Store in refrigerator.                   
         

Fish Tacos (Elsie)

1 lb. flakey white fish fillets, such as haddock,halibut or cod
1 lime, zested and juiced
1/2 tsp pimenton(  it's a type of paprika) I use 1 tbsp of taco seasoning
2 cloves garlic, mashed
1/4 cup canola oil
sea salt

Cut fish into strips. Combine the fish with remaining ingredients in a medium bowl. Cover and refrigerate for up to a day.
When ready to cook place fish parchment paper lined baking sheet. Bake in 350 oven for 8-10 minutes.
Wrap tortillas in foil and place in oven with the fish to heat through.

To serve put fish on tortillas, top with a couple of avocado slices and savoy cabbage slaw.Wrap up tortilla and enjoy.