a sassy, classy evening
Saturday, March 26, 2011 THE HOUSTON OFFICE
1 Crimson Spice Champagne Cocktail Sushi 路 Prosciutto-Wrapped Stuffed Dates Spinach Calzones with Blue Cheese 2 Steakhouse Salad 路 Parmesan Breadsticks Mexican Martini 3 Turtle Gumbo au Cognac 4 Fruit with Bourbon Pecan Sauce 5 Shrimp and Cheese Grits Champagne / Chardonnay 6 Mimosa Granita 7 Steak au Poivre 路 AuGratin Potatoes 路 Creamed Spinach Circle S Vineyards Corvina Amarone 8 Molton Fudge Cake Chocolate Cream Martini
Crimson Spice Champagne Cocktail
Prosciutto-Wrapped Stuffed Dates
Yield: 16 servings
2 quarts cranberry juice cocktail 8 slices (quarter size and about 1/8 in. thick) peeled fresh ginger 2 cinnamon sticks (about 3 in. long) 2 whole star anise 1/3 cup cognac 8 cups Champagne or other sparkling wine (about 2 2/3 bottles, 750 ml. each), chilled 32 to 48 fresh cranberries, rinsed, or frozen cranberries (optional)
Preparation 1. In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours. 2. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.
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Yield: 12 servings (serving size: 2 stuffed dates)
3/4 cup (6 ounces) goat cheese 1 tablespoon minced shallots 1 tablespoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 24 whole pitted dates 6 thin slices prosciutto
Preparation 1. Preheat oven to 350°. 2. Combine first 4 ingredients in a small bowl, stirring with a fork. Slice dates lengthwise, cutting to, but not through, other side. Open dates; place 1 rounded teaspoon cheese mixture into each date. Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces. Repeat procedure with remaining prosciutto to form 24 pieces. Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper. Bake at 350° for 8 minutes or until filling is thoroughly heated. Serve immediately.
Spinach Calzones with Blue Cheese
Yield: 4 servings (serving size: 1 calzone)
1 (10-ounce) can refrigerated pizza crust Cooking spray 4 garlic cloves, minced 4 cups spinach leaves 8 (1/8-inch-thick) slices Vidalia or other sweet onion 1 1/3 cups sliced cremini or button mushrooms 3/4 cup (3 ounces) crumbled blue cheese
Preparation 1. Preheat oven to 425°. 2. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
Yield: 4 dozen
1 package dry yeast 1 tablespoon honey 1 1/2 cups lukewarm water (105° to 115°) 3 1/2 to 4 1/2 cups all-purpose flour, divided 1 1/2 cups grated Parmesan cheese Melted butter Coarse salt
Preparation 1. Dissolve yeast and honey in lukewarm water in a large mixing bowl; let stand 5 minutes. Gradually add 3 cups flour and cheese, beating at low speed of an electric mixer until smooth. Gradually add enough remaining flour to make a soft dough. 2. Turn dough out onto a lightly floured surface; knead 6 to 8 minutes or until smooth and elastic. 3. Divide dough into fourths. Clip each fourth into 12 equal portions, using a pair of kitchen shears. Roll each portion into a pencil-like stick 8 inches long. Place sticks about 1 inch apart on greased baking sheets. Brush with melted butter; sprinkle with coarse salt. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. 4. Bake at 400° for 10 to 15 minutes or until golden brown. 2011 Dinner with Catherine• 3
Steakhouse Salad Ingredients Baby Greens Topped with approximately one ounce each of: Granny Smith apples, peeled, quartered, core removed, sliced Orange segments Blue Cheese, crumbled Red Onion julienne 1/16 of an inch Hickory smoked bacon strips, sliced on the bias every one inch and Almond brittle, Roasted Shallot Vinaigrette, Kosher salt and black pepper to taste
Roasted Shallot Vinaigrette Yield: 12 Servings (serving size:2 tbsp)
Ingredients 2 shallots 1/2 teaspoon kosher salt 2 tablespoons Dijon mustard 2 tablespoons verjus, red or white 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 4 tablespoons chicken stock 1 tablespoon chopped chives freshly ground black pepper 4 â€˘ 2011 Dinner with Catherine
Preparation 1. Preheat the oven to 350Â°F. 2. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down. 3. Roast in the oven until the shallots are very soft, about 20 to 30 minutes. 4. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor. 5. Add the mustard and puree. Add the verjus and vinegar by the tablespoon, pureeing after each addition. 6. With the motor running, add the olive oil and stock slowly through the feed tube. 7. Stir in the chives and pepper. Adjust the salt and pepper to taste.
Mexican Martini Yield: 1 serving
Ingredients 2 oz tequila 1 1/2 oz Cointreau orange liqueur 2 oz sweet and sour mix 1 oz lime juice 2 oz orange juice 1 splash Sprite soda 2 olives stuffed with jalapeno
Preparation Pour all ingredients into a large cocktail shaker filled with ice. Shake and strain into a large salt rimmed cocktail glass. Add two olives on a spear, and serve.
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Fruit with Bourbon Pecan Sauce Yield: 6 servings (serving size: 1 cup)
Ingredients 2 cups (1-inch) cubed fresh pineapple 1 cup chopped peeled papaya or mango 1 cup sliced peeled kiwifruit (about 3 kiwifruit) 1 cup red seedless grapes 2/3 cup (1/4-inch-thick) slices carambola (star fruit; about 1) 1/4 cup flaked sweetened coconut
Preparation Combine in a medium bowl. Chill at least 30 minutes.
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Bourbon Pecan Sauce Yield: 1 1/4 cups (serving size: 2 1/2 tablespoons)
Ingredients 1 cup sugar 1/3 cup water 1/3 cup chopped pecans, toasted 2 tablespoons fat-free milk 1 1/2 tablespoons butter 1 tablespoon bourbon 2 teaspoons vanilla extract
Preparation Combine sugar and 1/3 cup water in a small saucepan over medium-high heat. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans, milk, butter, bourbon, and vanilla extract. Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.
Turtle Gumbo au Cognac Yield: 6 servings
Ingredients 1 1/2 pound turtle meat 2 3/4 teaspoon salt, in all 3/4 teaspoon cayenne, in all 6 cups water 1 stick butter 1/2 cup flour 1 1/2 cup chopped onions 2 tablespoons minced shallots 1/4 cup chopped bell peppers 1/4 cup chopped celery 3 bay leaves 1/2 teaspoon dried leaf thyme 2 tablespoons minced garlic 1 cup chopped tomatoes 1/2 cup Worcestershire sauce 3 tablespoons fresh lemon juice 1/2 cup cognac 1/4 cup chopped parsley 1/2 cup chopped green onions 4 hard boiled eggs, finely chopped 2 tablespoons chopped green onions 2 tablespoons chopped hard boiled eggs
Preparation Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups), lemon juice, and cognac. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
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Shrimp and Grits Yield: 4 to 6 servings
Ingredients 2 bacon slices 1 pound unpeeled, medium-size raw shrimp 1/8 teaspoon salt 1/4 teaspoon pepper 1/4 cup all-purpose flour 1 cup sliced fresh mushrooms 2 teaspoons canola oil 1/2 cup chopped green onions 2 garlic cloves, minced 1 cup low-sodium, fat-free chicken broth 2 tablespoons fresh lemon juice 1/4 teaspoon hot sauce Cheese Grits
1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon. 2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
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3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
Cheese Grits Yield: 4 to 6 servings
Ingredients 1 (14-oz.) can low-sodium fat-free chicken broth 1 cup fat-free milk 1/2 teaspoon salt 1 cup uncooked quick-cooking grits 3/4 cup (3 oz.) shredded 2% reduced-fat sharp Cheddar cheese 1/4 cup freshly grated Parmesan cheese 1/2 teaspoon hot sauce 1/4 teaspoon ground white pepper
Preparation Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Yield: 8 cups (serving size: 1/2 cup)
Ingredients 1 cup sugar 1 cup water 3 cups fresh orange juice (about 10 oranges) 2 cups Champagne or sparkling wine 2 tablespoons fresh lime juice Lime wedges (optional)
Preparation Combine sugar and water in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and cool completely. Add orange juice, Champagne, and lime juice; pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; let stand 10 minutes. Scrape the entire mixture with a fork until fluffy, and garnish with lime wedges, if desired.
Roasted Beef Tenderloin
Prep Time: 15 minutes, Cook Time: 50 minutes Total Time: 65 minutes
Ingredients 2-1/2 lb. beef tenderloin 1/2 tsp. salt 2 cloves garlic, minced 2 Tbsp. olive oil 1/2 tsp. pepper 1/2 tsp. dried marjoram leaves 2 oz. freshly cracked peppercorns
Preparation Preheat oven to 425 degrees. The tenderloin will have one end that is smaller and thinner than the rest. Tuck 6â€? of this end under the rest of the loin. Tie the tenderloin at 3â€? intervals with kitchen string to keep its shape. Place on a rack in roasting pan. In small bowl, work salt and garlic together with a spoon to make a paste. Add oil, pepper, and marjoram and blend well. Rub into the beef. Place meat thermometer in thickest section of beef. Roast at 425 degrees for 40-50 minutes until thermometer reads 140 degrees F minimum. Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees during this time and the juices will redistribute. Remove string and meat thermometer; then carve beef. Serves 6 2011 Dinner with Catherine â€˘ 9
au Poivre Sauce Ingredients 1/4 cup finely chopped shallots or onions 1/4 cup cognac 1 cup beef broth 1/4 cup heavy cream 1/4 cup finely chopped parsley
Preparation Add the shallots to pan and sauté for 2 minutes. Add the cognac and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the cognac is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there’s a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes). Pour in the heavy cream and resume boiling. Again, boil down until you can make that tell tale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the steaks). Taste for salt and add if needed. Pour the sauce over the steaks right when you serve.
Au Gratin Potatoes
Prep Time: 30 minutes, Cook Time: 3 hours Yield: 8 servings
Ingredients 5-6 medium potatoes, peeled and sliced thick 1/2 cup onion, minced 3 Tbl. butter 3 Tbl. flour 2 cups milk 4 oz. smoked gouda, shredded 4 oz. sharp cheddar, shredded 3 Tbl. parmesan cheese salt and pepper cooking spray
Preparation Coat the interior of the slow cooker crock with cooking spray. Evenly layer the potatoes with the onions. Sprinkle each layer with a pinch of salt and pepper. In a medium sauce pan, melt the butter over medium heat. Add the flour and cook for 1 minute, until the butter is completely absorbed. Slowly add the milk and heat for 3-5 minutes, or until slightly thickened. Do not allow the sauce to boil. Remove from heat and add all three cheeses at once. Stir until the cheeses have melted. Pour the cheese sauce over the potatoes. Cook the mixture on high for 2 - 2 1/2 hours and then reduce the temperature to low. Cook for an
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additional hour, or until the potatoes have completely softened. There should be no need to stir during cooking. Serves about 4-6 people as a side. The recipe can be easily doubled.
Creamed Spinach Ingredients 1 c milk 1/2 c cream cheese 2 T butter 1/4 c shredded mozzarella cheese 1/4 c shredded parmesan cheese 1/2 t nutmeg 2 - 6 oz bags baby spinach
Preparation Dump milk, cheese, butter and nutmeg into crockpot.
Chocolate Cream Martini Prep: 4 min. Yield: 2 servings
Ingredients 1 (1-oz.) square semisweet chocolate, melted 3 tablespoons vanilla-flavored vodka 3 tablespoons Irish cream liqueur 2 tablespoons half-and-half 1/3 cup coffee-flavored liqueur 1/3 cup chocolate-flavored liqueur
Preparation Dip rims of 2 martini glasses in melted chocolate on a plate to form a thin layer. Place glasses in refrigerator until chocolate is firm. Combine vodka and next 4 ingredients in a martini shaker filled with ice. Cover with lid; shake until thoroughly chilled. Remove lid; strain into chocolate-rimmed martini glasses. Serve immediately.
Cook on low for 3 - 4 hours, stirring every 45 minutes. When hot and melty add your two bags of baby spinach. Donâ€™t stir yet. Cover, and set to high for 20 - 30 minutes or until spinach is wilted. Stir.
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Hot Chocolate Fudge Cake Yield: 10 servings (serving size: 1 cake)
Ingredients 3.4 ounces all-purpose flour (about 3/4 cup) 2/3 cup unsweetened cocoa 5 teaspoons instant espresso powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup unsalted butter, softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 4 eggs 1 1/2 teaspoons vanilla extract 1 (2.6-ounce) bar dark (71% cocoa), finely chopped 2 tablespoons powdered sugar
Preparation 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. 2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add eggs and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4 ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. 12 • 2011 Dinner with Catherine
3. Preheat oven to 350°. 4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
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THE HOUSTON OFFICE
April Murphy will be the featured artist at Circle S Vineyards beginning Saturday, April 30, 2011 There will be an artist reception from 6:00 to 8:00 pm that evening. Drop by, view her work and tell her â€œHiâ€?. Become a fan on facebook at www.facebook.com/aemgallery and/or visit her website at www.aprilmurphy.com
Josh Schmidt Chef
Holly Quinterro Sous-chef
Heather Schmidt Matt Schiefelbein Manager/Designer
Joan Rust Server
Leah Nosanow Server