"Marvelous Martha" @ Marcie's

BEVERAGE

White-Chocolate Hot Cocoa with Coconut and Rum ~ Jill

Total Time: 10min.  Makes 3 ½ cups.  Serves 2. {need to double or triple}

Ingredients

• 1 cup whole milk
• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• 5 ounces white chocolate, chopped (about 1 cup)
• 1 tablespoon rum

Directions

1. Warm milk, coconut milk, and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in rum.

Storage: Hot cocoa can be refrigerated for up to 1 week.  Rewarm in a heatproof bowl set over a pan of simmering water.

APPETIZERS

Bacon and Caramelized Leek Dip ~ Denise

Total Time: 1 hour.  Makes 3 ½ cups.  Serves 8.

Ingredients

• 3 tablespoons unsalted butter
• 3 medium leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well (about 3 cups)
• 2 cups sour cream
• 6 ounces soft goat cheese
• 6 strips bacon, cooked until crisp and coarsely chopped
• Coarse salt

Directions

1. Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized, about 35 minutes. Transfer to a bowl and let cool.
2. Stir in sour cream, goat cheese, bacon, and 1 1/2 teaspoons salt.

Cook's Note

Dip can be refrigerated for up to 1 day. Serving idea: Serve dip with assorted crudites and breadsticks.

Sausage Cheddar Balls ~ Brennan

Yield: Makes 45.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons baking powder
• 2 cups grated cheddar (1/2 pound)
• 1 pound bulk breakfast sausage
• 1/2 large yellow onion, grated on large holes of a box grater
• 3 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

ENTRÉE

Roasted Butternut Squash Lasagna ~ Marcie

Total time: 4hrs 30min.  Makes: one 9x13-inch lasagna.  Serves: 8-12.

Ingredients

·         For the Filling

• 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 stick unsalted butter, cut into pieces
• 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed
• 1/2 cup finely crushed amaretti cookies, plus more if needed
• 1/4 cup finely chopped fresh sage, plus more if needed
• 1/4 teaspoon freshly grated nutmeg, plus more if needed

·         For the Bechamel

• 6 tablespoons unsalted butter, cut into pieces
• 1/4 cup plus 2 tablespoons all-purpose flour
• 6 cups whole milk
• Coarse salt
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.
2. Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
3. Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
4. Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).
5. Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
6. Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)
7. Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.
8. Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.
9. Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.

Cook's Note

Unbaked lasagna can be refrigerated for up to 1 day. Baked lasagna can be refrigerated for up to 3 days.

SIDE DISHES

Garlic Rosemary Flatbread ~ Kelly

Total time: 35min.  Serves 4. {maybe double}

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 garlic clove, minced
• 1 teaspoon coarse salt, plus more for seasoning
• Cornmeal, for sprinkling
• 1 pound premade pizza dough, room temperature
• 1 1/2 teaspoons finely chopped fresh rosemary, plus a handful of small sprigs for topping

Directions

1. Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
2. Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
3. Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

Green Bean, Watercress, and Crispy Shallot Salad ~ Meredith

Total time: 35min.  Serves 8.

Ingredients

• Coarse salt and ground pepper
• 1 pound green beans, trimmed
• 1 cup vegetable oil, such as safflower
• 3 shallots, thinly sliced crosswise into rings
• 2 teaspoons all-purpose flour
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 bunch watercress (8 ounces), tough stems removed

Directions

1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
2. In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
3. In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.

Potato, Scallion, and Goat Cheese Frittata ~ Danielle

Total time: 40min.  Serves 10.

Ingredients

• 10 large eggs
• 1/2 cup heavy cream
• 8 scallions, thinly sliced crosswise on the bias
• 2 teaspoons chopped fresh thyme
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 3 baby Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 1/2 cup crumbled soft goat cheese (4 ounces)
• Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons

Directions

1. Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper.
2. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.
3. Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.
4. Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.

DESSERTS

Rocky Road Brownies ~ Megan

Total time: 45min plus cooling.  Makes16.

Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1 bag (12 ounces) semisweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup all-purpose flour, (spooned and leveled)
• 1 cup miniature marshmallows
• 1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Cook's Note

To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.

Pretzel Shortbread Bars ~ Janet

Total time: 2 hours.  Makes about 2 dozen.

Ingredients

• Vegetable oil cooking spray
• 3 1/4 cups salted miniature twist pretzels
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 stick unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg yolk

Directions

1. Preheat oven to 325 degrees. Coat a 4 14-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.
2. Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.
3. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels.
4. Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels.
5. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.