AAX PAST PRESIDENTS DINNER
SAN DIEGO WINE & CULINARY CENTER
SUNDAY, JUNE 23, 2024
T riple B erry K ale S alad
INGREDIENTS:
• 3 bunches kale, shredded by hand or knife
• 2 cup strawberries, chopped
• 2 cup blueberries
• 1 cup blackberries
• ½ cup sliced almonds
• 1 ½ cup feta cheese
CREAMY STRAWBERRY POPPYSEED
DRESSING:
• 1 ½ cup plain Greek yogurt
• 1 cup strawberries, chopped and crushed
• 2 tablespoons milk (unless you like it thicker)
• 3 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 tablespoons poppy seeds
DIRECTIONS:
1. In a large bowl, add kale, strawberries, blueberries, sliced almonds, and feta cheese.
TO MAKE THE DRESSING:
1. Add the Greek yogurt, strawberries, milk, sugar, and cider vinegar to a bowl and mix with whisk until incorporated.
2. Whisk in the poppyseeds.
3. Drizzle the desired amount over the salad and toss.
INGREDIENTS:
• 2 ½ pounds ripe tomatoes, cored and cut into rough 1” chunks
• 1 vidalia onion (½ pound), peeled and cut into rough 1” chunks
• 1 english cucumber (½ pound), peeled and seeded
• 1 medium red bell pepper, cored and seeded
• ¼ cup fresh basil leaves, plus extra for garnish
• 1 large garlic clove, peeled
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• ¾ teaspoon fine sea salt
• freshly ground black pepper
DIRECTIONS:
1. Add the tomato and onion chunks to the blender.
2. Cut off about ¼ of the cucumber. Finely chop that piece and place it to the side for garnish. Slice the rest of the cucumber into rough 1” chunks and place in the blender.
3. Cut off about ¼ of the bell pepper, chop finely and reserve for garnish. Slice the rest of the bell pepper into rough 1” chunks and place in the blender.
4. To the blender, add the basil, garlic, olive oil, vinegar, salt, and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
5. Before serving, taste, and add additional salt and/or black pepper if necessary.
6. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and bell pepper. Top with a few tiny or torn basil leaves and a light sprinkle of pepper.
p an r oa ST ed c oriander c
INGREDIENTS:
• 8 chicken breasts
• kosher salt
• black pepper
• 2 tablespoons coriander seed, toasted and crushed
ITALIAN SALSA VERDE:
• ½ lb spinach leaves
• ¼ cup basil leaves
• 2 bunches parsley, leaves and some stems
• ¼ cup capers
• 6 garlic cloves
• ½ cup shredded parmesan
• ½ cup red wine vinegar
• 3 cups vegetable oil (may require up to another cup)
• 1 tablespoon kosher salt
DIRECTIONS:
1. Coat the chicken liberally with salt, pepper, and crushed Coriander seed.
2. Sear in a hot pan with oil until golden brown.
3. Flip the chicken and cook for another 2 minutes or until golden brown.
4. Place pan in 375°F oven roast until fully cooked, approximately 7-10 minutes.
5. Pull from oven and allow to rest.
TO MAKE THE ITALIAN SALSA VERDE:
1. Blend all ingredients in a food processor until smooth.
INGREDIENTS:
• 2 pounds baby carrots
• 2 tablespoons oil
• 2 tablespoons maple syrup
• ½ tablespoon grainy mustard
• ½ tablespoon dijon mustard
• ½ tablespoon white miso paste
• ½ tablespoon rice vinegar
• 2 teaspoons tamari or soy sauce
• 1 small clove garlic, grated
• 1 tablespoon parsley, chopped (optional)
DIRECTIONS:
1. Preheat oven to 400°F.
2. In a small bowl, mix together the oil, maple syrup, grainy mustard, dijon mustard, miso paste, rice vinegar, tamari, and garlic.
3. Toss the carrots in half of the glaze mixture.
4. Arrange in a single layer on a baking sheet and bake in a preheated 400°F oven for a total of 10-15 minutes.
5. Half way through cooking, toss carrots with remaining glaze and continue cooking until tender and lightly golden brown, another 5-7 minutes.
6. Garnish with parsley and serve hot.
INGREDIENTS:
• 3 cups orzo, cooked
• 12 oz butternut squash cubes
• 1 small red onion, sliced lengthwise
• 2 cups shredded brussels sprouts
• 1 teaspoon garlic powder
• ¼ cup crumbled goat cheese
• 2 tablespoon balsamic vinegar
• ⅓ cup olive oil
• 2 teaspoon dijon mustard
• 2 tablespoon maple syrup
• 1 tablespoon water
• ¼ teaspoon sea salt
• avocado oil spray
DIRECTIONS:
1. Start by preparing the orzo according to the package. Set aside.
2. On a sheetpan, add butternut squash, shredded brusssels sprouts, and red onion. Top with avocado oil spray and sea salt.
3. Place in the oven to bake at 400°F for 30 minutes, flipping half way through.
4. Prepare maple balsamic dressing by combining: balsamic, olive oil, dijon mustard, maple syrup, garlic powder, sea salt and water. Mix.
5. In a large bowl, add orzo, roasted veggies and dressing. Mix to combine. Wait to add crumbled goat cheese until everything has cooled down.
6. Enjoy!
serves 8-10
GRAHAM CRACKER CRUST:
• 1 ½ cups graham cracker crumbs
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• 7 tablespoons butter, melted
CHEESECAKE:
• 32 oz cream cheese, softened to room temperature
• 1 cup sugar
• ⅔ cups sour cream
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs, room temperature, lightly beaten
DIRECTIONS:
1. Preheat oven to 325°F.
2. Prepare graham cracker crust by combining graham cracker crumbs, sugar, and brown sugar, and stirring well.
3. Add melted butter and use a fork to combine ingredients.
4. Pour crust mixture into a 9” springform pan and press firmly into the bottom and up the sides of the pan. Set aside.
5. In the bowl of a stand mixer or in a large bowl using a hand mixer, add cream cheese and beat until smooth and creamy (don’t over-beat and incorporate too much air).
6. Add sugar and combine until creamy.
7. Add sour cream, vanilla extract, and salt, and beat until well-combined. Make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
8. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated.
9. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
10. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
11. Transfer to the center rack of your oven and bake on 325°F for 50-60 minutes (or longer as needed). Edges will be slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer.
12. Remove from oven and allow to cool for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). DO NOT remove the ring of the springform pan.
13. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Remove the ring of the springform pan just before serving then return it to the pan to store.
14. Enjoy!
serves 6-8
BROWNIES:
• 1 cup butter, melted and slightly cooled
• 1 cup granulated white sugar
• 1 cup packed dark brown sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup Dutch-processed or unsweetened cocoa powder
• 1 teaspoon espresso powder, optional
• 1 teaspoon kosher salt
• 1 ¼ cups chopped chocolate, divided
TO MAKE THE BROWNIES:
1. Preheat oven to 350°F. Spray a 9"x13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. Set the pan aside.
2. In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until sugar is dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.
3. Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix.
4. Fold in 1 cup of chopped chocolate.
5. Spread evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.
6. Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool.
CHOCOLATE MOUSSE:
• 3 eggs, separated
• ⅓ cup granulated sugar
• 2 ¼ cups heavy whipping cream, divided
• 7 ounces semi-sweet chocolate bars, finely chopped
TO MAKE THE CHOCOLATE MOUSSE:
1. In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety.
2. In a small saucepan, heat 1 ¼ cups of cream over medium heat just until it's steaming, about 4 minutes. Remove from the heat.
3. Add the chocolate and stir constantly until fully melted. Slowly whisk chocolate into the egg yolks until fully combined. Set aside to cool, stirring occasionally, until barely warm to the touch, about 30 minutes.
4. In another large bowl, beat the egg whites until stiff peaks form. Fold a third of the egg white mixture into the chocolate mixture to loosen it. Fold the remaining egg white mixture in just until a few streaks remain.
5. In a large bowl, beat the remaining 1 cup of cream until stiff peaks form. Fold whipped cream into the chocolate mixture.
6. Cover bowl with plastic wrap, placing the wrap directly onto the mousse surface.
Refrigerate for 1-2 hours or overnight.
TOPPINGS:
• whipped cream
• chocolate shavings
ASSEMBLY:
1. Add a few brownie chunks to the bottom of your serving glasses.
2. Pipe or spoon a layer of mousse into each dessert cup, then add another layer of brownie chunks.
3. Repeat layers (mousse, brownies, mousse) for all of the glasses.
4. Garnish with a dollop of whipped cream and sprinkle with chocolate shavings.
5. Enjoy!