Asian Gourmet Club Recipes

I have loved being in the DC Gourmet Club for quite a few years. It always pushes me to learn new recipes and come up with amazing themes. What I'm terrible about is sharing and posting recipes after Gourmet Club is over with. The reason is because I need to sleep for a few days afterwards, and also dedicate time to all the things I neglected the week of Gourmet Club.

Since our month assigned was October, Jenna and I wanted to do something a little different, with a slight play on Halloween. We thought a murder mystery would be fun, and when we found one that was based around Miss America beauty pageant contestants, we were immediately sold! The only problem on my end was deciding what kind of food to serve. I couldn't think of anything that really went with the beauty pageant theme, so I decided to do some Asian recipes I've been dying to try, and add a few of my favorite dishes I love to make.

After a lot of pleading from the members of the group, I am writing down the recipes. I wish I have done this for all of my Gourmet Clubs in the past, because I often do a lot of research and testing, but then forget everything when I want to repeat it.

*Photos all by the amazing Elizabeth Moon!

Momofuku Pork Buns
(I've been making these for a couple of years now, ever since Niki and I had them at the original Momofuku basement restaurant in NYC. Rick LOVES them so much. I use a regular steamer in a large metal pan--you can also use the steamer on a rice cooker if yours has one.)

1 tablespoon plus 1 teaspoon active dry yeast
4 1/4 cups bread flour
6 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 tablespoon kosher salt
1/2 teaspoon baking powder, rounded
1/2 teaspoon baking soda
1/3 cup rendered pork fat, bacon fat or vegetable shortening, at room temperature
Vegetable oil

Cooked Pork Belly (I use a different recipe--below)
1 cup hoisin sauce (even David Chang uses bottled sauce)
1/2 cup thinly sliced scallions (green and white parts)
2 thick Kirby cucumbers, cut into 1/8-inch-slices (Chang pickles them in salt & sugar but I like plain)

Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.

Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they're rising, cut out fifty 4-inch squares of parchment paper.

After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little.

*There is a great video with David Chang on an episode of Martha Stewart you can watch to learn how to roll, shape and fold the dough.

Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.

Open a warm bun and spread about 2 teaspoons of hoisin sauce on the inside. Add 2 pieces of pork belly, then a couple slices of cucumber. (When ready to serve, I slice the pork belly and then char it with a blow torch. Definitely not necessary, but gives it a really great taste.) Add a scattering of scallions. Repeat with the remaining buns, and eat!

Chashu Pork Belly - justonecookbook.com 
(A few years ago I was researching ramen recipes and landed on this website and found some favorite things. They have an incredible teriyaki sauce as well! I made this version of pork belly for that ramen a few years ago and now it's my go-to pork belly recipe.) 

1 lb pork belly block
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)
1 knob ginger
½ T. vegetable oil
½ cup soy sauce
1 cup water
⅓ cup sugar

Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Sear the fat side down first, then flip over to sear all sides, which will take about 10 minutes.

While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer.

Put an Otoshibuta (drop lid) on top to press the ingredient down and limit the evaporation. If you don’t have an Otoshibuta, you can make it with aluminum foil. (see how to make one on justonecookbook.com – which is my very favorite Japanese recipe blog). Simmer on low heat for next one-hour, rotating Chashu every 15 minutes (keep Otoshibuta on all times!).

After one hour, there is ½ inch liquid left in the pot. Now you have 2 options. Option 1: If you're serving right away, remove the Otoshibuta and further cook down the sauce on low heat until the sauce gets thicken and see the bottom of the pot when you draw a line with a spatula. Option 2 (recommended): Transfer the Chashu to a container or a bag with a little bit of cooking sauce and refrigerate overnight. Strain the leftover cooking sauce and refrigerate.

To serve, slice the Chashu into ¼ inch pieces. You can use a propane torch or broiler to sear the Chashu slices to enhance the flavor. If you kept the Chashu overnight and don't want to sear the Chashu, you can reheat it by soaking in the hot cooking sauce.

Crab Ragoons

(I order the everywhere they offer them and they're always a favorite. I decided to finally make them and they couldn't be easier. There were a lot of fancy recipes, but I just did my own thing and loved them!) 

cream cheese

crab meat (I used real king crab, but you can use imitation)

finely chopped green onion

salt

wonton wrappers

Mix ingredients to taste (I didn't use a recipe, but there are plenty out there). Put a small amount in the wonton wrapper, wet the inside edges and fold as desired (I went for simplicity and just folded into a triangle). Fry in 360 degree oil until golden brown on each side. Drain on paper towel. Serve hot with a side of duck sauce or sweet chili sauce.

Shrimp Spring Rolls

(I have made my own Spring Rolls here and there for almost 20 years--ever since I first had them and wanted to discover how to make them. Now I just order them at Roll Play because it's so much easier. If you haven't been there, go NOW.)

rice paper rounds

cooked shrimp

strawberry slices

julienned mango slices

cilantro

mint

purple cabbage

julienned carrots

julienned cucumber

butter lettuce

rice noodles (soak in hot water, cool in cold water, and drain)

fried wonton wrapper strips

Wet the rice paper round. roll the carrots, cabbage and cucumber in a leaf of butter lettuce so it's easier to work with. Roll all other ingredients together and fold like a burrito. I recommend watching some of the great videos on instagram of rolling spring rolls, and practicing a lot. But, no matter how perfect they are when you are at home, when you throw a fancy dinner party, they will be hideous. But luckily, they will still taste amazing! Serve with a sweet chili sauce. Don't make them too far ahead or the rice paper will get too tough.

Chicken Tom Ka Soup (4 servings)

(I has this soup for the first time at Olivia Hart's wedding a couple of years ago, and have wanted to make it ever since. I finally used Gourmet Club as an excuse to ask Kristin Hartt for it. The recipe normally has mushrooms in it, but I saw that some recipes replace them with pumpkin. I thought it would be perfect for October, and it was a hit with my family and Gourmet Club. This recipe is definitely a keeper!)

2 cups homemade or canned chicken or veggie broth

2 cloves garlic, peeled and smashed

7-8 thin slices of fresh ginger

1 stalk lemon grass, tough outer layers removed and tender inner stalk cut into bite-sized pieces and slightly pounded

12 kaffir lime leaves (very important-get from Asian store), slightly crushed

5-6 fresh Thai or 1 soprano chili, slightly pounded (I was very light on the peppers for mild spice level)

3 shallots, cut in half

1 t. salt

1 t. sugar

1/4 c. fish sauce

2 c. coconut cream and milk combined

2 c. bite-sized chicken, raw

1 c. bite-sized peeled pumpkin (I used Japanese kabocha), raw

2-3 T. fresh lime juice

1/3 c. cilantro, chopped

1 scallion, minced

chili sauce like siracha to taste

Bring broth to boil in large sauce pan. Add garlic, ginger, lemon grass, lime leaves, chilis, and shallots. Cover, reduce heat to low, and simmer for 30 minutes. Strain broth and discard solids. (This is the step that I did a few days before and then stored broth to finish at the dinner--it worked so well and would freeze really nicely!)

Return broth to sauce pan and set over low heat. Add salt, sugar and fish sauce. Taste for a pleasing balance of salty and spicy. Add coconut cream and milk combined. When both simmers, add chicken and pumpkin. Increase heat to medium. When they are cooked, turn off heat (I think about 7-10 minutes). Taste and adjust seasoning and add siracha if desired. 

Serve with lime juice, cilantro and scallion.

Spicy Thai Steak Salad

(I order this every time I go to a Thai restaurant, as it's my favorite on the menu. But it's so simple and when creating this menu, I thought surely it's easy to make. As much as I hate everything about fish sauce, it's a must with this salad. You can make the dressing ahead and keep it in the fridge up to 2 weeks.)

1 pound flank or strip steak broiled, grilled, or Sous-vide (what I used) 

1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces

1 large head of romaine, torn into bite-size pieces

1/2 English cucumber, halved lengthwise and sliced

1/2 pint (120 g) cherry tomatoes, halved

1/2 small red onion, halved lengthwise and thinly sliced

Handful of fresh mint leaves, roughly chopped

Large handful of fresh cilantro leaves, roughly chopped

1/4 cup (60 ml) fresh lime juice

2 tablespoons fish sauce

1 large garlic clove, minced

1/4 red or green jalapeño, unseeded and thinly sliced crosswise, or more to taste

1 packed tablespoon light brown sugar

Cook steak as you prefer, cover in tin foil and let sit on counter to cool up to an hour. 

In a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.

In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. 

Cut the meat against the grain into very thin slices and add to the bowl. Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together.

Milkbar Strawberry Lemon Cake

(I highly recommend Christina Toi's amazing book, All About Cakes, which has this recipe. You should only make this if you have 12 hours of free time, and you are slightly insane. If you are feeling extra ambitions, double all six of these recipes and then make 12 mini cakes instead of one large one. And then make another double batch of strawberry jam because you ate too much and need more to share with your friends.)

Vanilla Cake

Nonstick baking spray

8 tbsp. unsalted butter, softened

1 1⁄4 cups sugar

1⁄4 cup packed light brown sugar

3 large eggs

1⁄2 cup buttermilk

1⁄2 cup vegetable oil

1 tbsp. vanilla extact

1 1⁄2 cups cake flour

1 tsp. baking powder

1 tsp. kosher salt

Heat the oven to 350°. Line an 8 x 12-inch baking sheet with parchment paper and then spray with nonstick baking spray. In the bowl of a stand mixer fitted with the paddle, cream the butter with both of the sugars on medium-high speed for 3 minutes. Scrape down the sides of the bowl, add the eggs, and continue mixing on medium-high speed for 3 minutes. Reduce the mixer speed to low, and slowly drizzle in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high, and beat until the batter doubles in volume and turns white, 6 minutes.

Reduce the mixer speed to low, add the flour, baking powder, and salt, and mix until just combined. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the middle of the cake comes out clean, 28 to 30 minutes. Transfer to a rack and let cool completely. Wrap the pan in plastic wrap and refrigerate for up to 5 days.

Pickled Strawberry Jam 
(This is AMAZING and I've decided I'm always going to have some of this in my fridge to spread over hot buttered toast or English muffins.)

12 oz. strawberries, hulled

1 cup sugar

2 tsp. pectin

3⁄4 tsp. kosher salt

2 tsp. sherry wine vinegar

In a blender, puree the strawberries until smooth. In a small saucepan, whisk the sugar with pectin and 1⁄2 teaspoon of the salt. Scrape the strawberry purée into the saucepan along with both vinegars, and stir to combine. Bring to a boil over high heat, and then reduce the heat to medium-low, and cook the jam, stirring, until thickened and glossy, 10 minutes. Remove the jam from the heat and let cool completely. Spoon 5 tablespoons of the jam into a small bowl for the frosting, and refrigerate the remaining jam for up to 2 weeks.

Pickled Strawberry Frosting

1 1⁄2 tsp. white wine vinegar

8 tbsp. unsalted butter

1⁄4 cup confectioners' sugar

1⁄8 tsp. citric acid

For the pickled strawberry frosting: In the bowl of a stand mixer fitted with the paddle, cream the butter with the confectioners’ sugar on medium-high speed until pale and fluffy, 3 minutes. Meanwhile, in a small bowl, stir the reserved 5 tablespoons pickled strawberry jam with the remaining 1⁄4 teaspoon salt and the citric acid. On low speed, slowly pour in the jam and then beat until smooth and fluffy, 1 minute.

Milk Crumbs

3⁄4 cup instant nonfat dry milk, such as Carnation

1⁄4 cup all-purpose flour

2 tbsp. cornstarch

2 tbsp. sugar

1⁄2 tsp. kosher salt

4 tbsp. unsalted butter, melted

3 oz. white chocolate, melted

Heat the oven to 250°. In a medium bowl, whisk 1⁄2 cup of the dry milk with the flour, cornstarch, sugar, and salt. Add the butter and stir with spatula until the mixture forms small clusters. Spread the clusters onto a parchment paper-lined baking sheet and bake until dried and sandy, 20 minutes. Transfer the clusters to a rack and let cool completely.

Return the clusters to a bowl, break apart any that are larger than 1⁄2 inch in diameter, and then toss with the remaining 1⁄4 cup dry milk until evenly coated. Pour the white chocolate over the crumbs and toss with the spatula until evenly coated, tossing every 5 minutes until the chocolate is cooled completely and no longer sticky. Transfer the crumbs to a container and refrigerate for up to 1 week.

Liquid Cheesecake

1⁄2 tsp. cornstarch

1⁄2 tsp. kosher salt

2 tbsp. whole milk

1 large egg

1 (8-oz.) package cream cheese, softened

3⁄4 cup sugar

Heat the oven to 300° and line a 6-inch round cake pan with plastic wrap. In a small bowl, whisk the cornstarch with the salt and then stir in the milk and egg until smooth. In a medium bowl, beat the cream cheese on medium speed of a hand mixer until smooth and fluffy, 2 minutes. Add the sugar and continue mixing until fluffy, 2 minutes more. Add the cornstarch slurry, and beat until smooth and loose, 3 minutes.

Scrape the batter into the prepared pan and bake until set at the edges, but not browned, and still loose in the center, 20 minutes. Transfer to a rack and let cool completely. Store the cheesecake in the refrigerator for up to 1 week.

Lemon Curd

6 tbsp. sugar

5 tbsp. fresh lemon juice

Finely grated zest from 2 lemons

3 large eggs

2 1⁄4 tsp. unflavored powdered gelatin

6 tbsp. chilled unsalted butter, cut into 1/2-inch cubes

1⁄2 tsp. kosher salt

In a blender, blend the sugar with the lemon juice and zest until the sugar dissolves, 30 seconds. Add the eggs and blend on low speed until smooth and foamy, 15 seconds. Scrape the curd into a small saucepan and clean the blender.

Heat the curd over low, and cook, stirring, until thickened and it comes to a low boil, about 8 minutes. Meanwhile, in a small bowl, stir the gelatin with 2 tablespoons cold water and let stand for 5 minutes to soften the gelatin. Pour the lemon curd into the cleaned blender along with the softened gelatin, butter, and salt, and puree until smooth.

Scrape the curd through a fine sieve into a bowl and refrigerate until the curd is completely chilled, at least 1 hour. Refrigerate for up to 1 week.

To assemble the cake: 

Unmold the vanilla cake from the pan and place on a cutting board. Using a 6-inch springform cake pan ring, cut out 2 full circles from the cake. Wash the ring and place it in the center of a parchment paper-lined baking sheet. Fit a 32 inch-long sheet of parchment paper inside the ring to line it, and secure it closed with clear tape (the paper should stand 12 inches tall).

Break the cake scraps apart and place them inside the ring to completely cover the bottom, pressing to flatten them into an even layer. Using a pastry brush, brush 3⁄4 teaspoon of the lemon juice over the cake layer, and then spread half the pickled strawberry jam over the cake. Sprinkle with one-third of the milk crumbs, and press them into the jam to secure.

In a large bowl, whisk the cheesecake with the lemon curd until completely smooth. Spoon half of the lemon cheesecake over the milk crumbs and smooth the top. Place one of the full cake layers over the cheesecake layer and press gently to level. Brush the cake with the remaining 3⁄4 teaspoon lemon juice, and then repeat layering with the remaining pickled strawberry jam, half of the remaining milk crumbs, and the remaining lemon cheesecake, smoothing the top.

Place the remaining cake layer on top of the cheesecake and press gently to level. Spread the pickled strawberry frosting over the cake layer and smooth the top. Sprinkle with the remaining milk crumbs and then freeze the assembled cake for at least 12 hours to set the layers. Store the cake in the freezer until ready to serve, up to 2 weeks.

Remove the cake from the freezer, and remove the springform ring. Peel away and discard the parchment paper, and then transfer the cake to a serving plate or cake stand. Let the cake stand to defrost for at least 3 hours before slicing and serving.

Relief Society Social

I was so excited to be asked to work with the Relief Society for the annual birthday social. Because we were inviting so many sisters and young women, I was asked to plan on feeding 175. They wanted to have finger foods/appetizers and desserts instead of a sit-down dinner. They wanted the sisters to be able to walk around, work on projects and visit while eating and not have to worry about utensils, etc. I hadn't ever done an entire meal this way, but I was excited for the challenge.

I came up with 6 different appetizers and asked my ward sisters to help by bringing some mini desserts of some kind. Sadly, I underestimated the amount of desserts the sisters (and especially young women) would go through, and we ran out of them quickly. I need to remember to double those next time! The desserts were amazing and I wish I would have taken pictures of all of them!

We were so lucky to have this joint service activity with the three wards that meet in our building (Oakton, Oak Marr and Vienna). Each ward helped by doing amazing invitations, gorgeous decorations, and got everything we needed for the projects. Even though I wish I could've helped with the fantastic service projects everyone was busily working on, I was happy to serve the sisters and young women yummy food. I'm grateful to so many who helped me prepare, serve and clean-up. I wouldn't have been able to do it without all of them! It was so much fun to get to know sisters outside of our ward and I hope we do an activity together again soon!

Many have asked for the recipes, so I wanted to put them on my recipe blog so they were in one central location. Sorry about the pictures - just quick shots with my camera phone before everything was gobbled up - I sadly missed getting a shot of some things. The adorable Kate Harrison did the table design and wrote the names of the items on colored butcher paper, which I thought was brilliant!

BBQ Pork Sliders

Ellen James

Makes about 100 sliders or 40 large sandwiches

1 large pork butt or shoulder roast

1 lg. bottle of ketchup

3 T. yellow mustard

1 c. brown sugar

1/2 c. dried onion

slider buns

Cover roast with salt and pepper. Cook roast all day, or overnight, in a crockpot until it is tender. Remove roast from pan, making sure to get any pieces of meat that have fallen into the juices. Cool meat slightly so you don't get burned. Discard all fat and juices. Shred, or cube, the meat and put back into the crockpot. Add the ketchup, mustard, brown sugar and onions. Cook for another couple of hours, until the meat has absorbed the BBQ sauce and is very tender. Serve on slider buns (found at Wegmans next to hamburger buns) or kaiser rolls that have been toasted. 

Large quantity tips - I estimated 4 large pork roasts for 200 sandwiches. I had SO much meat left over that I really could have used only 2 roasts and it would have been perfect for that many sliders. The meat does freeze well if you have a lot of leftovers or you want to make ahead of an event. 

BLT Canapés with Basil Mayonnaise

Recipe courtesy of America's Test Kitchen

Makes 33 appetizers 

2 c. fresh basil leaves, plus 1/4 c. chopped fresh basil

2/3 c. mayonnaise 

4 t. lemon juice

2 garlic cloves, minced

salt & pepper

11 slices white sandwich bread

11 slices bacon

6 ounces cherry tomatoes

Process basil leaves, mayonnaise, lemon juice, garlic, and 1/4 t. salt in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to a bowl and season with salt to taste. Put it in a squirt bottle, if you have one. (Basil Mayo can be refrigerated up to 4 days.)

Adjust oven rack 6 inches from the broiler element and heat broiler. Using 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides of bread rounds with oil spray and arrange on rimmed baking sheet. Broil until golden brown on both sides, about 5 minutes, flipping bread halfway through broiling. Let toasts cool completely. (Toasts can be held at room temperature for up to 6 hours.)

Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon in single layer on rimmed backing sheet. Bake until crispy and brown, 10-12 minutes, rotating sheet halfway through baking. Transfer bacon to paper towel-lined plate and let cool completely. Break each bacon slice evenly into 3 short pieces. (Bacon can be held at room temperature for up to 1 hour.)

Cut tomatoes into 1/3 inch thick slices. Season tomato slices with salt & pepper to taste. Spread basil mayo over 1 side of each toast, then top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil. 

Canapes can be held at room temperature for up to 1 hour before serving.

Savory Palmiers

Recipe courtesy of Ina Garten

Makes 50 hors d'oeuvres 

1 package frozen puff pastry (with 2 pastry sheets)

1/4 c. prepared pesto (I like Costco)

1/2 c. crumbled goat cheese

1/4 c. finely chopped sun-dried or oven-roasted tomatoes, drained

kosher salt

Defrost puff pastry according to package directions. Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 X 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, and half the tomatoes. Sprinkle with 1/4 t. salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat with the second sheet of puff pastry and the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes (can be chilled for 1 day).

Preheat oven to 400 degrees. Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them face up 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. 

Palmiers can be held up to 6 hours before serving.

Caprese Bites

Ellen James

refrigerated cheese tortellini

cherry tomatoes

Castelvetrano olives (at Costco in large jars)

marinated mozzarella balls (at Costco)

basil leaves

olive oil

balsamic glaze

kosher salt

Cook tortellini according to package directions (follow suggested cooking time closely), drain and immediately drop in ice water bath to chill; drain. Layer tomato, basil leaf, tortellini, olive and cheese on kabobs. Once plated, drizzle olive oil and balsamic glaze lightly and top with a bit of salt.

Can be made ahead and refrigerated up to 3 hours before serving.

Veggie Cups with Greek Yogurt Dip

Recipe for dip from centercutcook.com

1 t. chives

1/2 t. dill weed

1/2 t. garlic powder

1/2 t. onion powder

2 t. parsley

1/2 t. black pepper

1/4 t. salt

1 1/2 c. Greek yogurt

assorted vegetables, cut into small sticks

(cherry tomatoes, put on the end of a toothpick)

I chose to use fresh herbs and had to double or triple amounts because of it. Also, I had to use a lot of extra seasonings to taste. The fresh herbs gave the dressing a green hint, which I liked. I used large shot glasses from a party store to put the dressing into before adding the veggie sticks. Can be assembled and refrigerated for up to 6 hours.

Fruit Kabobs

Ellen James

blackberries

purple grapes

green grapes

mandarin oranges

strawberries

raspberries

Assemble fruit on kabobs and arrange on the try to form a rainbow. Refrigerate until ready to serve, up to 6 hours.

Lemon Macarons

Strawberry Macarons

Coconut macarons

Please click on links above for recipes and directions. Coconut directions have been updated for a more fool-proof cookie shell. If you'd like to read how to whip your egg whites, refer to that one.

Lemon Ricotta Cookies

Made by Donna Nelson

Recipe courtesy of Giada De Laurentiis - click on the link above for recipe.

Root Beer Cookies

Recipe from Malerie Bourne

Makes 3-4 dozen cookies

Cookie:

1 c. butter, softened

2 c. packed brown sugar

2 eggs

1 c. buttermilk

4 c. all-purpose flour

1 t. baking soda

1 t. salt

Preheat oven to 375.  In a mixing bowl, cream together butter and brown sugar.  Add eggs one at a time, beating well after each addition.  Beat in buttermilk and root beer extract.

Combine dry ingredients in a separate bowl and gradually add to creamed mixture.  Drop by tablespoons (I do a larger amount) onto ungreased baking sheets.  Bake 10-12 minutes (I have done 10) or until lightly browned.  Remove to wire racks to cool.  Frost and serve.

Frosting:

4 c. powdered sugar

¾ c. butter, softened

3 T. milk

1 t. root beer extract (I do a little extra)

In a mixing bowl, combine all ingredients.  Beat until smooth.

Coconut Lime Snowballs
Recipe from Kylee West

Butter Cookie Dough

2 ½ c. unbleached all-purpose flour

1 t. grated lime zest

¾ cup superfine sugar

¼ t. table salt

16 T. unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature

2 t. vanilla extract

2 T. cream cheese, at room temperature

Glaze

1 T. cream cheese, at room temperature

3 T. lime juice

1 ½ c. confectioners' sugar

1 ½ c. sweetened shredded coconut, pulsed in food processor until finely chopped, about fifteen 1-second pulses

INSTRUCTIONS

1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.

3. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.

4. Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.

Chocolate Friands Cookies

Made by Kim Godard 

Recipe from Tartine, by Prueitt and Robertson

Kitchen note: You can use a pastry bag or tiny ice-cream scoop for filling the paper cups or wells, in place of the measuring cup. If you can find 1 1/2-by-1/2-inch [#105] glassine cups (or any similarly sized cups like those used for holding candies), you can use them for baking the friands, and they can be served in them as well. Friand is French for "small mouthful."

Batter

6 oz bittersweet chocolate, coarsely chopped

1 cup unsalted butter

1 1/2 cups + 1 Tbsp sugar

3/4 cup all purpose flour

2 Tbsp cornstarch

1/4 tsp salt

4 large eggs

Ganache

4 oz bittersweet chocolate, finely chopped

2/3 cup heavy cream

Preheat the oven to 350 degrees. Line up 24 mini-muffin-cup paper liners on a baking sheet, or butter and flour 24 mini-muffin wells, knocking out the excess flour.

To make the batter, place the chocolate in a large mixing bowl. In a small saucepan, melt the butter over medium heat until very hot. Pour the butter over the chocolate and whisk or stir until smooth. In a medium mixing bowl, combine sugar, flour, cornstarch, and salt and mix well. Add the flour mixture to the chocolate mixture in three batches, whisking well after each addition. Add two of the eggs and whisk until combined, and then add the remaining two eggs and whisk until incorporated. Be careful not to overmix the batter.

Transfer the batter to a liquid measuring cup for pouring, and fill the cups three-fourths full. Bake until the cakes just start to crack on top, 12 to 15 minutes. Let cool for 10 minutes on a wire rack, and then unmold them if you baked them in a muffin tin and let cool completely. If you baked them in paper cups, just let them cool in the cups.

To make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for a minute or two. Stir gently with a rubber spatula until the chocolate is melted and smooth.

Make sure the friands are cool before dipping them in the ganache. Holding each friand by its sides, dip the top into the ganache and then shake gently to let the excess run off the side. Return the friand to the rack and let the ganache set up in a cool place for about one hour. I don't recommend putting the friands in the refrigerator to set up if your kitchen is hot because condensation will form on the tops when you take them out, ruining the smooth look of the ganache. The only way to avoid the condensation is to place them in an airtight container before putting them in the refrigerator and then to leave them in the container when you remove them from the refrigerator until they come to room temperature, or to serve them right away.

Serve the friands within a day of making, or store them in an airtight container in the refrigerator for up to five days.

Meyer Lemon Meringue Tarts

Chocolate Mousse Tarts with Raspberries

Recipes by Julie Mudrick

Sweet Tartlet Shells 

(from epicurious.com)

Makes 48 tartlet shells

2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter

3 c. all-purpose flour

3/4 c. confectioners' sugar

1/2 t. salt

3 large egg yolks

3 T. ice water

1 t. vanilla

Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 1 week (If you don’t have much time you can also put them in the freezer for 15 minutes).

Preheat oven to 400°F.

Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks. Gently loosen shells with a knife and remove from cups. Repeat with remaining dough.  Once cooled, fill with lemon curd or chocolate mousse and raspberries. 

Chocolate Mousse Tarts with Raspberries

(Fills about 24 tarts)

8 oz. fine-quality bittersweet chocolate (not unsweetened)

2 c. heavy cream

Chop chocolate and in a heavy saucepan bring cream just to a boil. Reduce heat to low and add chocolate, stirring until mixture is smooth. Transfer filling to a bowl and cool slightly. Chill filling, its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days.

Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or until pale and thickened (do not overbeat or it will become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip (or other fluted tip) and pipe chocolate into each shell filling it.  Add a strawberry on top.  Refrigerate until ready to serve.  

Lemon Meringue Tarts

Mini Meringues:

http://www.mudpiegourmet.blogspot.com/2007/04/persuasiondessert.html




2 egg whites at room temperature


1/2 c. sugar


1/2 t. vanilla



Put the egg whites in a large, clean bowl and whisk until soft peaks form (I use my electric mixer). 

Add the sugar, one tablespoon at a time, whisking well after each addition. Continue whisking until eggs are stiff and glossy. With a rubber spatula, fold in vanilla and additional flavoring, if you are using. 


Preheat oven to 350 degrees.  Put meringue in a piping bag and pipe little star shaped dollops about 1 inch across, and 1 inch apart. Bake for 5 minutes, then turn temperature down to 250 degrees. Continue baking until firm to the touch, 10-15 minutes. Cool completely before removing from parchment paper. 

**You can make up to this point two days in advance. Store in an airtight container at room temperature. 
Place on top of the lemon curd just before serving. 

For the Lemon Curd: (you can use regular lemons or Meyer lemons)

Lemon Curd


adapted from Barefoot Contessa

http://www.mudpiegourmet.blogspot.com/2007/06/dreaming-of-tropical-island.html


4 lemons at room temperature 


1 1/2 c. sugar 


1/4 lb. unsalted butter at room temperature 


4 extra-large eggs at room temperature 


1/8 t. salt



Remove the zest of 2 lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over medium heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
 Place in fridge to let set (30 minutes). Spoon curd into tarts.  Refrigerate.  Before ready to serve top with meringues.