Serve it up Sassy
Roasted Tomato Soup
Yield: 3 quarts
[Cryptic name: Savory Beefsteak Shooters] 5 pounds Roma tomatoes, halved 1 large yellow onion, peeled & sliced thin 3 large carrots, peeled, sliced ½” thick 2 garlic heads, peeled cut in half ¼ cup olive oil 2 teaspoons salt
2 teaspoons black pepper, ground 2- 32 oz. chicken broth 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce ¼ teaspoon ground red pepper, optional
Garnish: Flat leaf parsley or celery sticks. Instructions: 1. Preheat oven to 450 degrees. Line a roasting pan with Aluminum foil. Spray foil with cooking spray. 2. In large bowl, combine tomatoes, onion, carrots, garlic, olive oil, salt and pepper. 3. Pour vegetables into prepared pan and bake for one hour. At 30 minutes stir. Continue to bake another 30 minutes. Remove from oven and cool 10 minutes. 4. Using a blender or immersion blender, blend vegetables to puree or very smooth. 5. In large stock pot, combine puree, broth, lemon juice, Worcestershire sauce, more salt and pepper if needed. Add red pepper if desired. Whisk until smooth. 6. Bring to a simmer over medium heat. Cook 10 minutes. 7. Serve in shot glasses or small glass bowls, garnish with celery sticks and Mini Grilled Cheese Sandwich triangles.
Mini Grilled Cheese Sandwiches
Yield: 12 mini sandwiches
1 frozen loaf of yeast bread, thawed 6 slices sharp cheddar cheese 8 tablespoons butter-melted and divided
Instructions: 1. Spray two 3 ½”x 5 1/2”mini loaf pans with cooking spray. 2. Cut thawed loaf bread into 2- 5 ½”long pieces. Roll flat, then roll up jelly roll style and place in pan. 3. Using 4 tablespoons melted butter, butter tops of bread and allow to rise until double in warm place. 4. Bake in 375 degree oven for 20-25 minutes or until golden brown. Remove from oven, let cool. 5. Cut cooled bread into ¼” slices. Butter one side of bread slices with melted butter. 6. Cut cheese slices to fit the size of the bread slices. Sandwich the cheese between two buttered slices.
Chocolate Torte
[Cryptic name, Tall, Dark and Handsome] 1-18.25 pkg chocolate fudge cake mix 1– 3 ounce package instant chocolate pudding mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract
Yield: 4- 2” x 2” -3 layer cakes or 24 cupcakes
1 recipe of Chocolate Ganache Frosting 1 cup whipped cream 2-3 tablespoons powdered sugar ½ cup mini chocolate morsels 12-Mona Lisa-Duo Chocolattos Small CC17-06 - chocolate decoration stick www.mlfpi.com
Instructions for Torte Assembly: Preheat oven to 350 degrees. Lightly butter sides and bottom of 8” x 8” inch baking pan. Line with parchment paper to fit bottom of pan. Butter both sides of parchment. Set aside. In a large mixing bowl, combine cake mix, pudding mix, water oil, eggs and extract. Beat on medium speed to blend. Pour cake batter into prepared pans. Bake 50-55 minutes or until cake tester comes out clean. Remove from oven. Wrap cooled cake in foil then freeze cake until firm. Remove cake from freezer; slice frozen cake into 2” x 2” squares. Place one layer on serving plate. Spread with chocolate ganche frosting. Repeat with each layer to make 3 layers of cake. Frost top of cake, use fork tines to create design on cake. Whip heavy cream in large mixing bowl. Add two tablespoons powdered sugar to thicken.
7. Butter the grill or lightly spray with cooking spray. Grill sandwiches until cheese melts, bread toasted. 8. Cut sandwiches into 4 triangles to serve with the Savory shooters.
Beat until still peaks form. Place cream in pastry bag fitted with tip # 1M. Pipe dollop on top of stacked cake. Sprinkle with mini chocolate chips, add chocolate roll. Keep refrigerated until ready to serve.
Chocolate Ganache Frosting Yield: 2 cups 12 ounces semisweet chocolate, chopped finely or morsels 1 cup heavy whipping cream
Instructions: Place chocolate pieces into a heat proof bowl. Bring cream to a near boil in small saucepan. Pour hot cream over chocolate pieces. Whisk until smooth. To whip ganache, transfer mixture to the bowl of electric mixer with whisk attachment. Whip chocolate until light and fluffy. Mixture will look like chocolate butter cream.
Schlotter’s Mystery Dish
Yield: 6-8 servings
[Cryptic name Sherlock’s Poulet-izer Surprise] Adapted by Liz Bushong
1 rotisserie chicken 6 slices Swiss cheese 6 slices Black Forest Ham 8 tablespoons butter- no substitutes 2 cups chicken broth-divided 1 tablespoon cornstarch or arrow root 1 cup heavy whipping cream
2 cups cooked cheese tortellini ½ cup frozen peas & carrot combination-thawed and drained 2 cups thinly sliced potatoes-steamed ½ cup chopped, drained, tomatoes with basil, garlic, & oregano 1-17.3 ounce package Puff Pastry Sheets, thawed or 2 cups seasoned and buttered Panko bread crumbs. 1 egg + 2 teaspoons water for egg wash
Instructions: Prepare baking dish, butter 6 large ramekins, 3 ½ inch rounds or a 9 x 13 baking dish. Peel, slice, and steam potatoes, set aside. Cook tortellini, set aside. Drain tomatoes and dice, set aside. Steam carrots and peas, set aside. Skin chicken and shred into small pieces or cube. Place chicken in large mixing bowl. Cut ham and cheese slices into 6-3 ½ inch rounds or leave whole for 9 x 13 dish. Cut Pastry into 6-3 ½ inch rounds or enough rounds to cover 9 x 13 dish. Prepare egg wash, set aside. In large saucepan, melt butter. Mix one cup of chicken broth in a cup, then add arrowroot or cornstarch to dissolve. Pour this mixture into butter in saucepan. Stir to combine. Add heavy whipping cream, whisk until sauce is thickened. Add diced chicken to sauce. If you prefer you can dice the ham and mix with the chicken. Layer ingredients in baking dish in the following order, potato slices, carrots and peas, tortellini, tomatoes, cheese, ham, and the chicken white sauce. Place a pastry round on top of dish. Cut slits in crust for steam to escape. Lightly brush pastry with egg wash. Bake at 400 for 15-20 minutes until crust is golden brown.
OCTOBER 2013 | VIPSEEN | 75