Putting leftover phyllo to good use

I have plenty of leftover phyllo from our gathering on Sunday, and Carol suggested I make a dessert with phyllo and bananas. She forwarded me a recipe from Molly, the Dining Diva, and I gave it a try tonight (despite a serious case of 7-month pregnancy cankles).

Here is Molly's original recipe, but I think you can get away with any number of substitutions (see mine below):

Banana Phyllo Rolls (Molly's recipe)
Serves 6

15 Sheets Chocolate Phyllo (You can use the regular flavor)

1/2 cup butter

3 ripe bananas

3/4 cup grated white chocolate

3/4 cup toasted and ground macadamia nuts (chopped)

Prepare medium rolls using 5 layers of phyllo. Cut layered phyllo in half lengthwise. Cut ends from bananas and split them lengthwise. Place 1 banana half on each strip of layered phyllo. sprinkle 1 tablespoon each of chocolate and nuts over banana. Roll phyllo dough around banana.Brush with butter and place seam side down on cookie sheet. Bake banana in a preheated 350 degree oven for 20 minutes or until golden brown. Serve with caramel cream sauce.

Caramel cream sauce:

1/2 cup brown sugar

4 egg yolks

1 cup heavy cream

1 cup melted semisweet chocolate

In top of a double boiler, over hot water, mix sugar and egg yolks. Heat until hot to touch,stirring frequently. remove from heat. Using electric mixer, whip at high speed until stiff and thick.In a small bowl. lightly whip heavy cream and fold into sugar mixture. Drizzle over phyllo rolls. Serve.

I just stuck with the general method of wrapping the bananas in phyllo. I placed half a banana on the phyllo, added some brown sugar cooked in butter, and sprinkled with some cinnamon and chopped pecans. After baking, I drizzled with some of my chocolate raspberry jam (heated), and added a scoop of Blue Bell Homemade Vanilla, just for good measure. I still have some phyllo left, so I plan to try more substitutions.

June 12, 2011

We met at Tonya's house and all were in attendance except for Janet. Also, we were joined by guests Lauren and her mom, Lisa.

The menu:

Appetizer - Tomato Tart, Angie
Salad - Watermelon Salad, Lauren
Side - Couscous Salad, Mary
Bread - Assorted, Carol
Main Dish - Spinach and Chicken Phyllo Cups, Tonya
Dessert - Lemon Cake and Cookie Cups, Carol

Tonya set a beautiful table with jars of homemade jams and jellies at each setting. I left with a jar of the famous mayhaw jelly. Yum!

I made the tomato tart using fresh tomatoes from my garden. The only change to the recipe was I placed fresh basil leaves, also from my garden, under the tomatoes. I think it would be tasty, as well as pretty, to put some fresh basil on the top too, after baking. The recipe was very easy and I served it at room temperature.

Lauren, a friend of Tonya's, made a delicious, refreshing watermelon salad. It was wonderful and very summery. Hopefully, Lauren will become the newest member of the Gourmet Gals! And Lisa is welcome any time too!

Watermelon Salad

Salad:
4 cups cubed seedless watermelon
1/2 cup feta
2 Tbsp. chopped fresh basil

Dressing:
1/2 cup balsamic vinegar
2 pressed garlic cloves
1 tbsp. sugar
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. salt
1 cup olive oil

Mix together salad. Mix dressing and add as desired to each serving.

Mary made couscous salad and it was amazing! I have never tasted such a flavorful couscous before. The dates were the secret ingredient. I could also see using golden raisins or even dried cranberries.

Couscous Feta Salad

Ingredients:
Chicken broth (use amount indicated on couscous package)
2 boxes of couscous with pine nuts
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup olive oil
Add honey to cut the sharpness of the vinegar.
1 cucumber, seeded and chopped
1 (4 ounce) container crumbled feta cheese (used fat free feta)
6 green onions, chopped
1/2 cup chopped fresh parsley
1/4 cup toasted pine nuts (shortcut is to use the couscous with pine nuts in it)
Dried dates. Adds a bit of sweetness and nice texture. I used about 1 heaping cup.

Directions:

Bring the chicken broth to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate until cold, about 1 hour.

Once the couscous is cold, make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl (add some honey to cut the vinegar a bit). Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, feta cheese, green onions, parsley, and pine nuts (if needed) into the couscous. Pour the dressing over top, and stir until evenly moistened. Chill 30 minutes before serving.

For our main dish Tonya picked a Rachel Ray recipe for chicken and spinach in phyllo cups. The dish was put together quickly and tasted great. The phyllo cups make the presentation very fancy and would be great for a dinner party. If you had made the cups in mini muffin tins you could serve it as an appetizer.

Carol made two desserts. YUM. The cookie from the cookie fruit baskets was so crisp and sweet and the perfect way to enjoy ice cream and ripe berries.

Cookie Fruit Baskets

Yields 12 servings

Ingredients:

1/4 cup butter

1/4 cup packed brown sugar

1/4 cup light corn syrup

3 1/2 tablespoons all-purpose flour

1/2 cup ground pecans

1/2 teaspoon vanilla

Vanilla Ice Cream (or and fresh berries

Directions:

In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla.

Drop by tablespoons 3 inches apart onto parchment paper lined baking sheets. Bake at 325 degrees for 8-10 minutes or until golden brown.

Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted custard cups; cool completely. Scoop ice cream into baskets; top with berries.

The second dessert, lemon cake with berry compote, berry paper and buttermilk thyme sherbet was light and refreshing.

Lemon Cake with Berry Compote, Berry Paper and Buttermilk Thyme Sherbet

Serves 8

Lemon Cake:

6 eggs, separated

1 3/4 cups sugar, divided

3/4 cups all-purpose flour

2 cups buttermilk

1/2 cup fresh lemon juice

In bowl, whip egg whites and half of the sugar to stiff peaks for meringue. In separate bowl, combine remaining ingredients. Gently fold into mixture.

Spritz 8 4-ounce ramekins with cooking spray and fill each to 2/3 full with mixture. Place ramekins in 9-inch by 13-inch pan. Add water about 1/3 way up to create a water bath. Bake at 300 degrees for 25-30 minutes or until golden brown. Remove from oven.

(Carol did state that her batter made many more than 8. Twelve or 14, I think.)

Huckleberry Compote:

16 ounces Sauvignon Blanc

3/4 cups sugar

2 cups huckleberries (Carol used blackberries)

zest of 2 lemons

1 cinnamon stick

1 vanilla bean, split and scraped

1 in fresh ginger, peeled and grated with microplane

Combine ingredients in large saucepan. Cook over medium heat until liquid reduces and thickens to sauce. Set aside to cool.

Huckleberry Coulis:

Puree half of the huckleberry compote. Strain through cheesecloth. Set aside.

Huckleberry Paper:

Heat oven to 200 degrees. Spread huckleberry coulis thinly on nonstick cookie sheet liner such as Silpate and dry in oven 45-60 minutes, testing frequently. Remove from oven and quickly pull off large pieces, forming them by hand into free-form cup shape with point at bottom. Set aside as garnish. (This is similar to fruit roll-ups.)

For Thyme Simple Syrup:

4 cups granulated sugar

1 quart water

1/2 bunch thyme

zest of 2 lemons

Combine ingredient in large saucepan over medium-high heat until sugar dissolves. Cool and strain through fine-mesh strainer.

Buttermilk Thyme Sherbet:

1 quart organic buttermilk

1 cup thyme simple syrup

pinch salt

Mix, then prepare in ice cream maker

To Serve:

Place lemon cake in center of each plate and dot plate with huckleberry compote, a few thyme leaves and bits of ginger. With large soup spoon, form sherbet into egg shape and place on top of cake. Garnish with molded huckleberry paper.

Below are pictures of future baby Vivian's nursery. It is decorated in lavenders, white and black. Very beautiful and chic! Except for the scary "peek-a-boo" bear!

Chocolate Chip and Banana Muffins

I found this recipe for Chocolate Chip and Banana Muffins in Food and Wine magazine. Teresa had gifted me with the magazine as part of her packing for her move to Florida.

Instead of muffins, I made loaves (two). Also, I did not have six bananas, but only three, so I added about two cups of shredded zucchini (one VERY large from a friend's garden or two to three normal size). You cannot taste the zucchini and it adds great moisture and of course, nutrition!

The mini chocolate chips are awesome and really dominate the flavor. I am thinking mini chocolate chips should be added to every dessert. HA!

Beef Stroganoff and a pie

My friend at work said she was going to make beef stroganoff in her slow cooker this weekend and it sounded so good that I had to make it also! I found this simple recipe for Slow Cooker Beef Stroganoff and it is delicious! The only change I made was to add fresh mushrooms at the beginning. I made a bag of egg noodles (a little too many.. half a bag would have been enough) and mixed those in right before serving. I think next time I will just put it on top of the noodles rather than mixing together.

I also made a pie this weekend (that picture is not.my.pie), which used the other half of the cream cheese from the beef stroganoff. This Layered Lemon pie was pretty good but I do not think I will make it again. And if I did, I would use 1 package of lemon and 1 package of vanilla pudding as the lemon is too intense. The strawberry jam is a nice touch. My mom suggested that it be frozen and that would have been even more refreshing.

April 17, 2011

Carol hosted the Gourmet Gals for a delicious Easter dinner. She not only hosted but she picked out the menu and prepared all the dishes with assistance from her sous chefs!

Everything was delicious!!

Appetizers were arranged on the side table, decorated with beautiful yellow and blue flowers.

Deviled Eggs in adorable bunny holders.

Rosemary Skewers

Makes 20 servings

20 3/4 inch wide strips of prosciutto

20 1 inch cubes of pepper jack cheese (we thought 1 inch was too large, you want it bite size)

20 firm rosemary springs, trimmed to 4 inches, bottom 2 inches of leaves removed

20 large pitted black olives

Wrap prosciutto around pepper jack cheese cubes. Using rosemary sprigs, skewer olives to cheese cubes. Serve immediately.

Bunny shaped cream cheese and dried cherry spread from HEB (adorable AND delicious) with assorted crackers.

Appetizer plates and napkins.

Beautifully decorated table (as always!)

Carrot and Ginger Soup with honey cream.

Asparagus salad with strawberries and oranges with a simple vinaigrette.






Ham with carrots, buttered pecan brown rice, green beans, apricot raisin hot cross buns, and Pepperidge Farm Chicken. And not shown...pistachio jello salad and bunny butter! Carol shaped butter pads int0 the shape of bunnies. So very cute!

Pepperidge Farm Chicken

Skinless, Boneless Chicken Breasts
Wondra Flour
Pepperidge Farm Herb Stuffing (not the cornbread one)
1 can Campbell's Chicken - Mushroom Soup
1/2 cup butter, melted

Crush stuffing (as suggested by Tonya, use a food processor) and place in a separate bowl.

Mix soup with 1/2 can water (Carol adds milk, not water) until it is a smooth, not clumpy, and a good consistency for dipping. Place in a separate bowl.

Put 1 cup Wondra flour in another bowl.

Drench each piece of chicken in Wondra Flour. Then dip in the soup mixture. Next, dip in the stuffing mix until coated.

Grease baking dish with butter. Place chicken in dish. Drizzle 1/2 c melted butter on top. You may need a little more....the crumbs work best when they are fairly drizzled in butter.

Bake at 350 degrees for 50 minutes until golden brown.

Holiday Lime Jello Salad

Ingredients

• 1 can crushed pineapple, drained with juice reserved (I used 2 small cans of pineapple)
• water and reserved juice to make 1 cup
• 1 (3 ounce) package lime flavored gelatin mix
• 1 8 oz. package softened cream cheese
• 1 cup small curd cottage cheese
• chopped pecans (optional)
• 
  

Directions

1. In a large measuring cup, mix reserved pineapple juice and enough water to yield 1 cup. Pour into a pot and bring to a boil.
2. Add the lime jello and stir until completely dissolved.
3. Stir cream cheese into the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans (if desired). Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight until set.

Carrot cake muffins.

Strawberry Shortcake Cake

This cake, strawberry shortcake cake, was the most complicated cake I have ever made! And I even cheated! I realized as I began baking that I was out of sour cream, so I used a yellow cake mix and baked 2-8-inch round cakes. I let the cakes cool over night and the next day started with the strawberries and letting the butter and cream cheese (8 oz) come to room temperature.

The strawberries did not break down with a fork as easily as I hoped. The icing was easy to prepare, and tasty. When sliced, the cake was very pretty with the white frosting and red berry layers. My parents and I thought it was delicious and "blog worthy". I think I would only make this again for a special occasion as it was time consuming, if only for the hour of waiting for the strawberries to break up.

Snickerdoodle Muffins

I made this recipe for Snickerdoodle Muffins, from Tasty Kitchen, last night. It is a VERY simple recipe. And despite a pretty thick batter, the muffins are light, airy and delicious. I made 24 mini-muffins and 6 full size.

I made the following modifications:

1. Used 1.5 sticks of butter. As noted in the reviews, people who used 2 sticks had melted butter in the bottom of the cupcake liners. I did not have that problem.

2. I did not roll the dough in the sugar, though my dough was a good consistency for doing so. Instead I filled my cupcake liners, then spooned the sugar mixture on top. I used the spoon to press it down and made sure there was no batter showing through.

3. I do recommend using the liners as the muffins are delicate.