"All About Fruit" @ Janet's

Appetizer 1: Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula (Kelly)

-Kelly, you may want to reduce the serving sizes a little since we are using this as an appetizer not a main course

Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 5 minutes

8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed

Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.

Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.

Appetizer 2: Roasted Corn and Avocado (Danielle)
-Danielle, if they don’t have crème fraiche I was reading you could substitute it with sour cream
Recipe Summary
Difficulty: Easy
Yield: 4 servings

3 avocado, peeled, seeded and coarsely chopped
2 ears corn, roasted and kernels removed
1/2 red onion, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground pepper
Blue corn tortilla chips or Pita crisps

Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips or Pita crisps.

Salad: Spinach Salad with Raspberry Ale (Denise)

-Denise if you can find raspberry ale, you might want to try using mike’s hard lemonade berry flavor, I’m thinking it would be an equal substitute

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Yield: 4 servings

3 green onions
5 slices, thick cut bacon, minced
1/4 cup brown sugar
1 cup black strap porter or raspberry ale
Salt
Freshly ground black pepper
1/3 cup balsamic vinegar
5 to 6 cups baby spinach leaves, well washed and thoroughly dried
1/4 cup chunked and seeded cucumber
1/4 cup diced red bell pepper
1/4 cup crumbled Gorgonzola

Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes.
Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy.
Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well.
Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately.

 

 

 

 

 

 

 

Main Course: Macadamia Nut Crusted Chicken with Lemon butter sauce (Janet)

-I have nothing to say to myself :o)

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) chicken fillets
Kosher salt and pepper
2 tablespoons coconut milk or 1 egg

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow 10 minutes before serving.


Sauce

1/2 cup lemon juice

3/4 cup sugar

1/2 cup butter

Grated rind of 2 lemons

2-1/4 tbs cornstarch

2 cups water

Dash salt

Combine sugar and cornstarch. Add water and stir until well blended. Cook until slightly thickened, stirring constantly. Remove from heat and add all other ingredients. Salt to taste. Serve with pan fried fish.



Side Dish 1: Grilled Sweet Potatoes with Lime Cilantro Vinaigrette (Megan)
-Megan is awesome because she has an outdoor grill, I wish I had one but I really wouldn’t have any place to put it since I don’t have a balcony:o)
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings

2 pounds sweet potatoes (about 4, preferably long)
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup olive oil
2 tablespoons chopped fresh cilantro leaves

Cover potatoes with cold water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.

Prepare grill for cooking.
Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.
Cooks' notes:
Potatoes can be boiled and peeled 1 day ahead chilled, and covered.
Vinaigrette can be made 2 hours ahead and kept at room temperature.
If you aren't able to grill, potatoes can be cooked in a well-seasoned ridged grill pan over moderately high heat, turning, until grill marks appear, 3 to 6 minutes total.

Side Dish 2: Garlic-Spiked Broccoli with Cranberries (Brennan)

-Brennan you may want to use unsweetened cranberries, up to you though. I think the unsweetened ones are sweet enough.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings

2 teaspoons olive oil
3 cloves garlic, minced
4 cups broccoli florets
1/2 cup sweetened dried cranberries
Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and saute 1 minute. Add broccoli and cranberries and saute 3 minutes, until broccoli is crisp-tender. Season, to taste, with salt and black pepper.

Dessert: White Chocolate and Blueberry Bread Pudding with Amaretto Cream Sauce (Jill)

-Jill they may not have dried blueberries, so you may want to just use all fresh. Also I read if you don’t have amaretto you can substitute it with Captain Morgan’s Rum with no problem.

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 50 minutes
Cook Time: 1 hour
Yield: 8 to 10 servings

2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 cups heavy cream
1 cup milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 cups 1/2-inch cubes day-old bread
6 ounces white chocolate, chopped
1 cup fresh blueberries
1/2 cup dried blueberries
Amaretto Cream Sauce:
1 tablespoon cornstarch
1/4 cup Amaretto liqueur
1 1/2 cups heavy cream
1/4 cup granulated sugar

For the Bread Pudding: Preheat the oven to 350 degree F. Butter a 10 by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.
Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.
For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.
Serve warm.

Beverage: White Peach Sangria (Janet or another guest)

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Yield: 4 to 6 servings

1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.