NJ Supper Club Recipes

Recipe from Christie
November 2005 Supper Club

To make Carrot Spritzer, process 3-4 fresh carrots in a juice extractor. Pour 3 ounces of carrot juice and 1 tablespoon of freshly squeezed grapefruit juice into a tall champagne flute. Top with 1-1/2 oz of chilled champagne. Garnish with a carrot peel and serve immediately.

Recipe from Zarina
November 2005 Supper Club

Makes 10 cups; Total Time: 40 minutes

Toast:
1/3 cup pistachio nuts

Cook:
1 lb. thin asparagus, cut into thirds

Saute in 1/4 cup unsalted butter; Remove and discard:
1 large clove garlic, peeled and halved lengthwise

Add:
cooked asparagus
1/4 teaspoon ground white pepper
1/3 cup dry white wine

Pour in, simmer and season:
1 cup half and half
1/4 cup heavy cream
1-1/2 teaspoon sea or kosher salt

Prepare; Combine and add:
1 lb dry penne pasta
Asparagus sauce
1/2 cup freshly grated Parmigiano-Reggiano cheese

Garnish with:
Toasted chopped pistachio nuts

Preheat oven to 350. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside. Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove asparagus, saving the water so the pasta can be prepared in the same pot. Saute garlic in butter in a saute pan over medium heat, pressing the garlic with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic. Add the asparagus and pepper. Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium. Pour the half and half and cream over asparagus mixture and simmer about 2 minutes. Season with salt; keep warm while boiling the pasta. Prepare penne (in asparagus water) according to package directions; drain and return to the pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts and serve immediately.

Recipe from Zarina
November 2005 Supper Club

Prep time: 20 minutes
Total time: 2 hours, 20 minutes (including refrigeration)

1 packages (6 squares each) Baker's White Chocolate
3/4 cup sweetened condensed milk
1/2 cup dried cranberries
1 cup coarsely chopped almonds, toasted
1 tablespoon grated orange peel

Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwaveable bowl for 2-3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended. Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks (do not freeze). Makes 4 dozen pieces or 24 servings, two pieces each.

1 cup rum
4 cups apple cider
1 cup cranberry juice
4 orange slices
cloves (insert cloves into the orange slices)

Warm up ingredients (in the microwave works fine). Can serve warm or at room temperature. Looks nice in a punch bowl.

Recipe from Nan
November 2005 Supper Club

1 pkg 8 oz. cream cheese, softened
½ cup sour cream
¼ tea cinnamon
2 tablespoons honey
1-16 oz. can whole berry cranberry sauce
1/3 cup slivered almonds
assorted crackers

In a small bowl, beat cream cheese, sour cream, honey & cinnamon until smooth. Spread onto a serving plate. In a bowl mix cranberry sauce until it reaches a spreading consistency. Spread over cream cheese. Sprinkle with almonds, cover and refrigerate 1-3 hours. Serve with crackers and enjoy.

Recipe from Nan
November 2005 Supper Club

3-1/2 cups sweetened shredded coconut
2 tea ground cumin
¾ tea ground coriander
½ tea cayenne pepper
salt and freshly ground pepper
2 pounds boneless chicken breast, cut into 1-inch pieces
2 eggs beaten to blend
Dijon Mustard

Toast coconut on heavy large baking sheet in 325 oven until golden brown. Stir frequently, about 15 minutes. Transfer to bowl and cool. Coarsely grind in batches in processor using on/off turns.

Butter 2 heavy large baking sheets. Mix cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken pieces, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completely. Transfer to prepared sheets. Cover and refrigerate for 1 hour. (can prepare 1 day ahead)

Preheat oven to 400. Bake chicken until crisp and golden, turning pieces over once, about 12 minutes. Arrange chicken on platter. Serve warm or at room temp with Dijon mustard.

Recipe courtesy Gale Gand

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

3/4 cup sugar
1/3 cup water
1/2 orange, zested
1/8 teaspoon cinnamon
2 cups toasted pecans

In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away. When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

Notes about the recipe: These are great as a garnish or to enjoy with drinks. You can use different nuts and different spices if you want to experiment.

The pickled cucumbers are also great on their own as a condiment for tuna-salad sandwiches.

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally. Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

Makes 8 servings.
Bon Appétit
August 2004

Recipe from Letty
November 2005 Supper Club

Barbara Lauterbach is a long-time King Arthur spokesperson and friend. This coffee cake is a favorite at her Watch Hill Bed & Breakfast in Center Harbor, New Hampshire. "Its rich cinnamon aroma brings guests down on time for breakfast" says Barbara. "And it also freezes very well, so I always keep one in the freezer for drop-ins!"

1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 1/2 cups sugar
2 1/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (5 tablespoons) butter, softened
1/3 cup vegetable oil
2 large eggs
1 cup light sour cream
2 teaspoons vanilla

Preheat your oven to 350°F, and grease a 9 or 10-inch tube pan with removable bottom, or a 9 x 13-inch pan. In a small bowl, combine the walnuts, cinnamon, and 1/2 cup of the sugar. Set aside. In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the butter, oil and remaining 1 cup sugar till well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and gradually beat in the flour mixture, the sour cream and the vanilla, being careful not to over-beat the mixture.

Spoon half of the batter into the pan, and sprinkle with half of the nut mixture. Spoon the remaining batter into the pan, and sprinkle with the rest of the nut mixture.

Bake the cake 55 to 65 minutes, or until it tests done (35 to 40 minutes if you're using a 9 x 13-inch pan). Cut in wedges and serve warm.

Note: Barbara welcomes guests year 'round to her beautiful B & B, which overlooks Lake Winnipesaukee. For information, give her a call at 603-253-4334.

Recipe from Julie
November 2005 Supper Club

Four Seasons Hotel, Chicago

Prep Time: 35 minutes
Cook Time: 55 minutes
Yield: 4 servings

Pancakes:
1 cup pastry flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/16 teaspoon cloves
1/16 teaspoon nutmeg
1/16 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pumpkin puree
2 eggs
1 cup half-and-half
1-ounce melted butter
4 egg whites, whipped to soft peak
2 tablespoon vegetable oil
Root Beer Syrup:
4 (16-ounce) bottles root beer
2 tablespoons butter, room temperature

Caramelized Bananas:
4 bananas, cut in half lengthwise
2 ounces butter
4 tablespoons sugar

Cinnamon Whipped Cream:
4 ounces whipping cream
Cinnamon
1 tablespoon sugar

To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.

Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.

To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.

Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.

To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.

To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.

Recipe from Sweetnicks
November 2005 Supper Club

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings

3 tablespoons vegetable oil
1 medium onion, diced
Salt and pepper
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 cup whole milk plain yogurt
3/4 cup half-and-half
2 (10-ounce) packages frozen chopped spinach, thawed
1 (15-ounce) can chickpeas, drained and rinsed

Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

Dave Lieberman, FoodTV Network

Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 4 cups

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, drained and roughly chopped
10 bacon strips, fried until crisp and crumbled
2 cups sour cream
1 teaspoon kosher salt (added a bit more)
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
4 pitas, cut into 4 wedges each, then separated

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges flat on a greased cookie sheet. Drizzle with vegetable oil and then evenly distribute the herbs amongst the pita chips. Place cookie sheet into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.