THE MENU, DAHLING
By: Chrissy & Tiffany
APPETIZER:
Chicken Filled Party Purses
Fruit Salad
Angeled Eggs
MAIN COURSE:
Baked Eggs Benedict
with Asparagus Portabello Dill garnish
and Orange Hollandaise
Oven Roasted Hashbrowns with gourmet ketchup
DESSERT:
Fondant Cupcakes
Fruit Pizza
Chocolate Tart
Danish
BEVERAGE:
Guava Colada
CHICKEN FILLED PARTY PURSES courtesy BHG
Ingredients
* 1-1/4 cups milk
* 1 cup all-purpose flour
* 1 egg
* 1 teaspoon cooking oil
* 1/4 teaspoon baking powder
* 6 green onions
* 1 tablespoon olive oil
* 1-1/2 cups chopped cooked chicken breast or turkey
* 1/4 teaspoon ground white pepper
* 1/2 cup reduced-sodium chicken broth
* 1/3 cup dry white wine
* 1 5.2-ounce package Boursin cheese
* 1/4 teaspoon salt
* 1/8 teaspoon dried tarragon, crushed
* Red sweet pepper (optional)
Directions
1. For crepes, in a blender container combine the milk, flour, egg, cooking oil, baking powder, and salt; cover and blend until smooth. Heat a very lightly greased nonstick 7-inch skillet over medium-high heat. Remove from heat; spoon 2 tablespoons of the batter into center of the skillet. Lift and tilt skillet to spread batter.
2. Return to heat; cook for 1 minute or until light brown. Turn with a spatula; cook second side for 30 seconds. Carefully slide finished crepe onto a plate lined with paper towels. Repeat with remaining batter, keeping crepes covered as you prepare them. Set crepes aside.
3. Clean green onions; trim and discard root ends. Thinly slice white parts; reserve 12 whole green top pieces. In a large skillet bring 1/2 cup water just to boiling. Add green onion tops; cook for 30 seconds. Immediately rinse with cold water; drain on paper towels and set aside.
4. In the same skillet heat oil over medium-high heat. Add the sliced white parts of onions, cooked chicken, and white pepper; cook just until chicken is heated through. Add broth and wine; bring to boiling.
5. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until liquid is reduced by half. Add cheese and tarragon; cook and stir until cheese is melted. Strain mixture, reserving liquid for sauce and solids for crepe filling. Cover sauce and keep warm.
6. For each serving, spoon about 2 tablespoons chicken mixture onto a crepe; pull up sides to make a "purse". Tie purse closed with a cooked green onion top. Spoon 1 tablespoon sauce onto each plate; set purse in center. If desired, garnish with red pepper. Makes 12.
7. Make-Ahead Tip: Prepare crepes. Stack crepes, placing two sheets of waxed paper between each one. Place in large plastic freezer bag; seal, label, and freeze up to 1 month.
* 1-1/4 cups milk
* 1 cup all-purpose flour
* 1 egg
* 1 teaspoon cooking oil
* 1/4 teaspoon baking powder
* 6 green onions
* 1 tablespoon olive oil
* 1-1/2 cups chopped cooked chicken breast or turkey
* 1/4 teaspoon ground white pepper
* 1/2 cup reduced-sodium chicken broth
* 1/3 cup dry white wine
* 1 5.2-ounce package Boursin cheese
* 1/4 teaspoon salt
* 1/8 teaspoon dried tarragon, crushed
* Red sweet pepper (optional)
Directions
1. For crepes, in a blender container combine the milk, flour, egg, cooking oil, baking powder, and salt; cover and blend until smooth. Heat a very lightly greased nonstick 7-inch skillet over medium-high heat. Remove from heat; spoon 2 tablespoons of the batter into center of the skillet. Lift and tilt skillet to spread batter.
2. Return to heat; cook for 1 minute or until light brown. Turn with a spatula; cook second side for 30 seconds. Carefully slide finished crepe onto a plate lined with paper towels. Repeat with remaining batter, keeping crepes covered as you prepare them. Set crepes aside.
3. Clean green onions; trim and discard root ends. Thinly slice white parts; reserve 12 whole green top pieces. In a large skillet bring 1/2 cup water just to boiling. Add green onion tops; cook for 30 seconds. Immediately rinse with cold water; drain on paper towels and set aside.
4. In the same skillet heat oil over medium-high heat. Add the sliced white parts of onions, cooked chicken, and white pepper; cook just until chicken is heated through. Add broth and wine; bring to boiling.
5. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until liquid is reduced by half. Add cheese and tarragon; cook and stir until cheese is melted. Strain mixture, reserving liquid for sauce and solids for crepe filling. Cover sauce and keep warm.
6. For each serving, spoon about 2 tablespoons chicken mixture onto a crepe; pull up sides to make a "purse". Tie purse closed with a cooked green onion top. Spoon 1 tablespoon sauce onto each plate; set purse in center. If desired, garnish with red pepper. Makes 12.
7. Make-Ahead Tip: Prepare crepes. Stack crepes, placing two sheets of waxed paper between each one. Place in large plastic freezer bag; seal, label, and freeze up to 1 month.
Boursin cheese (Paula Deen, I think!!)* 1 lb cream cheese, softened (2 8 oz. bars)
* 8 ounces whipped butter, at room temp
* 1 teaspoon garlic salt
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried dill
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon black pepper
* 1/4 teaspoon dried thyme
Directions:
Prep Time: 10 mins
Total Time: 10 mins
1. 1 Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
2. 2 Add the seasonings and process until completely blended and smooth.
3. 3 Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
4. 4 Cover and refrigerate for at least a few hours before serving.
5. 5 You can keep refrigerated for up to 1 week.
6. 6 Enjoy!
Baked Eggs Benedict
serves 10
serves 10
- 6 English muffins ( ½ wheat, ½ white toasted)
- 10 -12 ounces Canadian bacon 2 packages, or use diced ham (I used peppered canadian bacon)
- 8 large eggs
- ½ cup milk
- 1 teaspoon onion powder
- ½ tsp salt (or ½ tsp garlic salt)
- ¼ tsp pepper
- 1 Tbsp Dijon mustard
- 1 cup shredded cheese + 1 c. Italian blend shredded cheese (or mozzarella)
- cooking spray
- 1/2 teaspoon paprika (smoked)
- *Hollandaise sauce (or orange hollandaise)
-Blanch bite size pieces of asparagus, until crisp tender
-Sautee’ baby Portobello mushrooms (in olive oil w/salt and pepper)
-garnish with fresh dill, fresh parmesan arrigano shavings flat leaf parsely, or cilantro.
Directions:
Prep Time: 20 mins
Total Time: 1 1/2 hrs
- Cut muffins into 1/2-inch cubes after toasting. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder, salt, pepper, Dijon.
- Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with cheese and the remaining Canadian bacon, scattering it evenly. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
- Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Sprinkle with more cheese if deseired. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
- 4While casserole bakes, make your favorite Hollandaise Sauce or *Orange Hollandaise sauce. To serve, cut casserole into squares and place them on plates drizzled with hollandaise. Top with sautee’d mushrooms and blanched asaparagus. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Top with fresh dill, parsley/cilantro and parmesan.
- Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.
Orange Hollandaise Sauce (America's best loved recipes)
2 egg yolks
1 tsp grated orange peel
2 Tbsp orange juice
dash salt
dash pepper
¼ C butter cut it to tbsp’s
¼ C sour cream
Finely shredded orange peel for garnish
In a small saucepan whisk egg yolks, grated orange peel, orange juice, salt & pepper.
Over low heat continue whisking adding butter 1 tbsp at a time until melted and sauce thickens (about 7min).
Remove from heat and stir in the sour cream. Return the sacue to stove-top and heat through DO NOT BOIL.
Pour over asparagus, garnish with peel if desired.
*can be made ahead. Store covered in refrigerator before serving reheat sauce on low heat until warm.
2 egg yolks
1 tsp grated orange peel
2 Tbsp orange juice
dash salt
dash pepper
¼ C butter cut it to tbsp’s
¼ C sour cream
Finely shredded orange peel for garnish
In a small saucepan whisk egg yolks, grated orange peel, orange juice, salt & pepper.
Over low heat continue whisking adding butter 1 tbsp at a time until melted and sauce thickens (about 7min).
Remove from heat and stir in the sour cream. Return the sacue to stove-top and heat through DO NOT BOIL.
Pour over asparagus, garnish with peel if desired.
*can be made ahead. Store covered in refrigerator before serving reheat sauce on low heat until warm.
For Sugar Cookie Crust:
1 cup butter, softened
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 1/2 teaspoons cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
For Filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Fresh fruits of choice: peaches, strawberries, kiwi, bananas, grapes, apples, mandarin oranges or any berry
For Orange Sauce:
1/2 cup sugar
1 cup orange juice
1/4 cup lemon juice
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
4 teaspoons cornstarch
Preheat oven to 325 degrees F. Prepare crust by creaming butter and sugars until light and fluffy in a large bowl. Add egg, vanilla and almond extracts, beating well. Combine dry ingredients and add to the creamed mixture, blending thoroughly. Divide dough in half. With lightly floured hands pat dough onto two lightly greased pizza-type pans. Bake for 12-15 minutes; cool.
To prepare filling, whip cream cheese, powdered sugar and vanilla. Spread mixture over cooled crust. Decorate with slices of fruit, completely covering the crust.
Combine orange sauce ingredients in a small saucepan. Cook over medium heat until the mixture is thick. Stir in the orange and lemon peel; cool. Glaze fruit pizzas with sauce. Makes 2 pizzas, 8 slices each.
- Each serving contains 438 calories, 22g fat, 656mg sodium, 62mg cholesterol, 44% calories from fat.
*TIPS: When you only need one pizza, wrap, seal and freeze extra crust for another time (then only make 1/2 the sauce and filling).
*The clusters of tiny grapes on to of the pizza in the photo are known as champagne grapes.
Pictured above: Fondant Tiffany Box Cakes, Fruit Pizza, White Chocolate Macadamia Tartlet, Banana Bites
DANISH*
Many fillings are delicious in these twists. We used the butter, cinnamon & sugar, marshmallows and added cream cheese and white chocolate chips to make them more of a cheese danish. We also thought of using raspberry pie filling and cream cheese. The possibilities are endless for these little gems!
WHITE CHOCOLATE MACADAMIA TARTLETS:
*toasted/roasted macadamia nuts
place have Lindt truffle in the phyllo cup top with chopped Macadamia nuts and place in heated oven for 7 - 10 minutes until chocolate is melted. Cool before serving.
GUAVA COLADA
1 bottle Pina Colada blending mix
1 bottle (or 7 cans) Guava nectar
mix together and add half in a glass, top other half with sprite, enjoy!
A DECOR SAMPLING
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☆ º ♥ `•.¸.•´ ♥ º GLAMOUR GIRLS need to have GLAMOUR SHOTS! ☆.¸¸.•´¯`♥
