November Make and Take ~ Stocking the Holiday Freezer!

The Make and Take Gals enjoyed a baking day at Poh's this week to help stock up our freezers with holiday appetizers! Pam had to jet off to Texas, so we made doubles of everything so she would have hers to come home to. Poh's list of goodies that we would be making sure did work up our appetite. She kept us moving so we would not eat the fixins... trust me it was very difficult!

We started with spiced pecans; one batch cinnamon and the other pumpkin spice. Now this was the easiest but making them first could be considered good or bad. As the spices filled the air and the trays began to cool, each of us could be seen sneaking off to taste the little morsels.

Next was the beautiful Cream Cheese spread. Three layers of heaven. First the sun-dried tomato layer, than the pesto/Parmesan layer, and last the cream cheese and white pepper layer. Mold, chill and serve... this one shouts holiday party!

On to the puff pastry work station, three mouth watering recipes that were also great fun to make. Ya gotta love a dough that can be rolled out and made into just about anything, then bakes up into flaky layers of little art. We began with Samosa Puffs filled with potatoes, peas and an amazing spicy base; next were mustard and Parmesan bread-sticks; and last a blue-cheese and green onion mix that we also turned into bread-sticks.

After filling two layers of dough with mustard and cheese, I rolled out the layers and everything that ooozed out I spread back on the dough.  You may not want to do this, but I could not bare to waste those luscious mustard seeds!

By now Poh knew she had better feed us lunch if we wanted any of the appetizers to survive. I struggled with the rolling of the dough and produced some pretty ugly samosas. We threw them into the oven to serve with lunch and they ended up being fairly presentable and tasted like a bit of India... bravo!

The rest of lunch was an amazing chicken stew, rice and a delicious salad with fall surprises of pecans, feta, and cranberry. Poh also made us favors to take home... Drunkards Fig Jam! Can't wait to serve that with cheese and crackers or maybe over baked chicken!

Poh wrapped lunch up with chocolate cake and ganache from a darling little cookbook called Miette, which is a hot spot bakery in San Francisco. Everything about this book is cute and the cake was moist and rich!

Recipes

Sun-dried Tomato and Pesto Torta

Adapted from Secrets from a Caterer's Kitchen

Ingredients:

Pesto Layer

• 1/4 cup chopped garlic
• 1 1/2 cups (packed) fresh basil leaves
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/3 cups cream cheese, room temperature 
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp ground white pepper

Sun-Dried Tomato Layer

• 1 1/3 cups drained oil-packed sun-dried tomatoes
• 1/3 cup tomato paste
• 1/3 cup softened cream cheese
  

Cream Cheese Layer

• 1 1/2 packages of cream cheese, softened
• 1 stick sweet butter, room temperature
• 1/4 tsp Kosher Salt
• 1/2 tsp ground white pepper

Preparation

Line a large mixing bowl, Charlotte mold, spring form pan, or any other attractively shaped 2quart container (we used several small rubermaid plastic containers lined with plastic wrap so that we could freeze and use for smaller events).

Finely chop garlic in processor. Add basil, pine nuts, oil and lemon juice. Process until well blended. Add cream cheese and Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl. 

Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add cream cheese and blend well. 

Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. 

Spray molds with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. (We did 3 layers only) Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) 

Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices or crackers.

Spiced Samosa Puffs

2 sheets puff pastry

Filling

• 1 1/2 pounds youkon gold, peeled and cut potatoes (boiled and cut into 1/2 inch chunks)
• 1 medium onion, finely chopped
• 2 green chilies, very finely chopped
• 3 tablespoons olive oil 
• 2 to 4 tblsp minced fresh chile
• 1 tblsp garam masala 
• 2 tblsp minced fresh ginger
• 2 tblsp unsalted butter
• 1 cup peas
• juice of half a lime or lemon
• 1/2 cup chopped fresh cilantro
• salt
  Boil potatoes in salted water until tender. Save 1 cup potato water and set aside. Drain rest of water off potatoes. Heat oil in large skillet over medium heat; add onion, season with salt, and cook until very soft and slightly golden, about 3 minutes. Add the chile, cook another minute, then add the ginger and garam masala and cook until the mixture is fragrant, another minute or so. Dump the diced potatoes and butter into skillet. With spatula begin to fold to blend. OK if potatoes get mushey. Add a bit of potato water to make creamy, then add peas and lime juice. Fold until well blended. Taste and season generously with more salt and pepper. Let cool and fold in cilantro.
  Preheat oven to 400 degrees and line 2 baking sheets.
  
  
  Roll out pastry dough on lightly floured surface to 12x12 square and cut into 9 squares. Put a small amount of mixture onto each square, wet sides of pastry with a bit of water, fold into triangles and seal edges with fork. Place on cookie sheet and bake for 15-20 minutes or until golden brown.

 

Puff Pastry Ribbons

Adapted from PuffPastry.com

• Thaw: 40 minutes
• Prep: 15 minutes
• Bake: 15 minutes
• Cool: 2 minutes

• Serves: 18

Tip

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

Next tip

Ingredients

1/3 cup crumbled Blue-cheese mixed with1/3 cup minced green onion
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawe

18 wooden skewers (8-inch)

OR

1/3 cup grated Parmesan mixed with 2 tablespoons Dijon Mustard
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawe

18 wooden skewers (8-inch)

Directions

1. Heat the oven to 400°F.
   
2. Sprinkle a work surface with 2 tablespoons cheese.  Unfold the pastry sheet on another the work surface.  Brush the pastry sheet with water.  Place the pastry sheet, wet-side down, onto the cheese.  Brush the pastry sheet with water.  Sprinkle with the remaining ingredients.  Press the cheese mixture lightly into the surface of the pastry with a rolling pin.
   
3. Cut the pastry sheet crosswise into 18 (1/2-inch) strips.  Thread the pastry strips accordion-style on the skewers.  Place the skewers onto 2 baking sheets.
   
4. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on wire racks for 2 minutes.  Carefully remove the skewers from the pastries.
   
5. Serving Suggestion: For a unique presentation, you can leave the pastries on the skewers and stand them in a pretty vase or glass.
   
   
   
   Drunken Fig Jam
   Adapted from Bon Appétit
   October 2008
   by Jill Silverman Hough
   2 lemons
   4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
   4 cups sugar
   3/4 cup brandy or Cognac
   1/2 teaspoon coarse kosher salt
   
   Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
   
   Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
   
   Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
   
   Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
   
   
   

Make and Take Gals ~ College Care Boxes Video!

~ Come Gather Around The Table!

A Patch of Pumpkins at Today's Make and Take!

The Make and Take gals gathered today at my house for the making of pumpkins. It did not take us long to find a rhythm in cutting, sewing, stuffing, and adorning our creations. Taking the idea that Jean found, Poh created patterns while I sourced the materials and hosted our lunch.Soon we had our own pumpkin patch taking over the kitchen.

For lunch I served a festive pomegranate quinoa salad with turkey panini. Dessert was pumpkin cheesecake in a jar and vanilla infused lemonade. A simple meal for a beautiful day of fun and friends around the sewing machine.

Recipes

Festive Pomegranate Quinoa
MaryJane Butters
Serves 6

1 cup quinoa (soak and rinse per box instructions)
1 cup pomegranate juice
1 cup orange juice,
1/2 cup water
1/3 cup chopped and toasted pecans
1 cup pomegranate seeds
3/4 cup dried cranberries, 1/4 feta crumbles
3-5 basil leaves, minced
Drizzle EVOO
Salt and pepper to taste

In medium saucepan, combine quinoa, juices and water. Bring to a boil and simmer for 15min until liquid is absorbed. Turn off heat, cover pot with lid and let set for 5 min. then fluff with fork. Cool completely.
Then add all remaining ingredients and mix well.

Vanilla Lemonade

Split one vanilla bean per gallon of lemonade. Scrape seeds into lemonade and put entire bean in as well. Let infuse overnight and serve chilled over ice.

Make and Take Blooming Sunflowers and Ladybug Cupcakes!

Under the cool cloud cover of Portland today, the Make and Take Gals managed to fill their project table with blossoms of Sunflowers. That's right, Pam designed darling cupcake blooms and had us pot them up for gift giving. Look at these little masterpieces... enough to cheer anyone into a sunny disposition.  The moist chocolate cake and rich frosting are what they call "icing on the cake" and hide the spoons from MJ! Really, how can these gals expect me to sit with so much chocolate and not sample?

 

The base of the blossoms are Oreo cookies and the darling ladybugs are M&Ms. For the leaves Pam provided several options of candied jellies to sculpt into leaves. The work was intricate but surprisingly easy. 

The end result was a table of blossoms and making plans for our afternoon deliveries of these little cuties!

After working up an appetite, Pam crafted a beautiful lunch of Chicken Salad, Caramelized Peach Soup, colorful Caprese Salad, and a darling cupcake of our own with a gorgeous butterfly on top! Thinking ahead, Pam made a separate dessert so we could take our winged friend home to enjoy. The darling favors in a jar are Peach Bellini. Pam says to pour over ice cream or make a peach float with sparkling water, ice cream and some of the Peach Bellini.

Pam personalized our dessert plates making for a delicious indulgence! Thank you Pam for sprinkling sunshine into our gloomy Portland day with your sparkling table and darling blossoms!

~ Come Gather Around the Table! MJ

RECIPES

Mini Caprese Salad

1 small lemon juiced

1 small clove garlic grated or minced

20 fresh basil leaves and a few more for garnish

1/3 cup Extra Virgin Olive Oil

1 pint cherry or small heirloom tomatoes

1 cup of fresh mozzarella cheese (small balls or cubed)

Salt and Pepper to Taste

Combine lemon juice, garlic, and basil leaves in food processor. Stream in olive oil ; process to smooth consistency.

In a bowl, combine cherry tomatoes, mozzarella cheese and dressing.  Gently toss to coat. Place in a serving bowl and garnish with fresh basil leaves.

Makes 6 servings.

 

Caramelized Peach Soup

3 large fresh, ripe peaches, peeled and halved (or 6 small)

2 T. light brown sugar

1 ½ T. honey

Parchment paper

1 ½ cups fresh orange juice

½ t. ground cinnamon

¼ t. salt

Small container vanilla bean yogurt

Preheat oven to 350 degrees.  Toss together first 3 ingredients.  Place peaches, cut side down, on a parchment lined jelly roll pan.  Bake 25 minutes or until juices begin to caramelize, turning after 15 minutes.

Transfer peaches and juices to a food processor or blender; cool completely (about 30 min). Add orange juice, cinnamon, and salt.  Process until smooth. Stir in lemon juice. Cover and chill 4 hours.

Ladle soup into bowls. Dollop the top of each serving with vanilla bean yogurt.  Sprinkle a bit of cinnamon on top for garnish.

Makes 4 servings.

Adapted from Southern Living July 2011

 

Honey Chicken Salad

4 cups chopped cooked chicken

3 celery ribs, diced (about 1 ½ cups)

1 cup sweetened dried cranberries (craisins)

½ cup (or more!) chopped pecans, toasted

1 ½ cups mayonnaise

1/3 cup honey

¼ t. salt

¼ t. pepper

Garnish: chopped toasted pecans

Combine first 4 ingredients.

Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. 

Garnish with chopped toasted pecans.

Makes 4 -6 servings

From Southern Living June 2006

Supply list for Sunflower cupcakes:

Baked cupcakes in paper liners

Chocolate frosting (store bought or homemade)

White frosting (store bought or buttercream)

Food coloring: yellow and orange

Oreo cookies

Mini Oreo cookies

Candy spearmint leaves /green fruit leather/or other green jellied candies

Red M&Ms

Decorating tip #352 w/ coupler

Decorating tip #2 w/ coupler

2 Pastry bags (disposable works great)

Toothpick

Spatula

Scissors

Spoon

Sharp knife

Cutting board

Make and Take ~ A Grand Stand! May 2011

 Cupcake Stand and Card Making Video

Poh hosted a wonderful morning of crafting cupcake stands and matching card and envelope sets!The cupcake stands were based on a model seen at the local paper store. We experimented with the pedestal shape, table top shape, and tablecloth or skirt additions... a bit like playing paper dolls!

Our finished projects together!

Once we completed the darling cupcake holders we moved onto designing matching card and envelope sets.  Cards are a favorite session for the Make and Take Gals. We stock up our collections and each time make a fun and unique pattern. Poh bumped up the elegance factor with a lined envelope, which was so fun to create as we fussy cut paper to showcase just the right design!

We each created 25 unique cards to take home! Time for lunch!

Poh created a beautiful lunch of turkey burgers, three bean salad, and of course, cupcakes! Not just any cupcakes, but rosewater infused pound cake cupcakes with vanilla rosewater frosting. At each place setting was a small spice jar filled with dried bay leafs from her garden and we each took home an heirloom tomato start... wonderful!

Recipes

Garden Three-Bean Salad with Fresh French Dressing

2 cups green beans,trimmed if desired

8 cups mixed greens

2 cups frozen shelled sweet soybeans(edamame),thawed

1 cup canned white beans(cannellini) thoroughly rinsed and drained

1 cup radishes,quartered or sliced

Freshly ground black pepper

1 recipe Fresh French Dressing

1. In microwave-safe bowl combine green beans with1/4cup water and 1 tsp salt. Toss to distribute salt among beans. Micro cook, uncovered, on 100% power(high) for 3 to5 minutes or until tender. Set aside and allow to cool.

2. Place salad greens in a large salad bowl; add green beans,edamame,white beans and radishes. Add about half the dressing. Sprinkle with pepper and toss gently. Pass the remaining. Makes 8 servings.

Fresh French Dressing

In the blender combine 2 medium tomatoes,halved and seeded; 1/4 cup olive oil; 2 to 3Tbsp red wine vinegar; 2Tbsp tomato paste; 1Tbsp snipped fresh tarragon  and 2 tsp Dijon mustard. Cover and process until thoroughly blended. Season to taste with salt and pepper.

Tomatoes vary in juiciness; if dressing is too thin, blend in additional tomato paste,1 tsp at a time. Refrigerate until serving time.

Recipe from Better Homes and Garden June 2011

Strawberry-rose cupcakes

Makes 16

1cup butter, at room temperature

11/4 cups sugar

3 large eggs

1tsp. Vanilla extract

3/4cup buttermilk

21/2 cups flour

3/4tsp baking powder

1/4tsp baking soda

1/4tsp salt

1/3cup strawberry jam

11/2 to2tsp rose water

Cream cheese-rose frosting 

21/2cups small rose petals(organically grown) for garnish

1. Preheat oven to 325 degree. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs,vanilla and buttermilk; beat until well blended.

2. Whisk together flour,baking powder,baking soda and salt in a bowl. Gradually beat into butter mixture until well blended.

3. Whisk together jam and rose water to taste in a small bowl. Spread 2 heaping tbs batter in each liner. Top with 1 tsp jam mixture, then another 2 tbsp batter, carefully spreading it to cover jam.

4. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to27 minutes. Let cool in pans 5 mins, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.

Cream-cheese-rose Frosting

In a bowl with a mixer, 4 oz cream-cheese and 1/4cup butter( both at room temperature) with11/2 to 2tsp rose water,1/4tsp vanilla extract and 21/2 cups powdered sugar until smooth.

From Sunset magazine

Gourmet Turkey Burgers

1 lb ground turkey

3oz sun dried tomatoes (not in oil)

3-4 oz flavored feta cheese (such as garlic & herb or basil & tomato)

1/2 medium onion

1 egg

Combine all ingredients and shape into patties.  Grill or pan fry.  Makes 4 - 6 burgers.

Templates

Feel free to enlarge these to make your own cupcake stands and envelope liners at home!

Cupcake Stand Template

Envelope Liner Template

Thank you Poh for a fun morning of friendship and fun! ~ MJ