GK

Lobster Baked Macaroni and Cheese

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American Cruise Lines had a 7 day Lobster Cruise along the coast of Maine – lobster breakfast, lunch and dinner.  YUM!

Ingredients:

  • 16 oz elbow macaroni, dry
  • 1 Tab butter plus 1/4 cup butter divided
  • 1/4 c flour
  • 1 Tab Dijon mustard
  • 1 tsp pepper
  • 1/2 tsp Kosher salt
  • 1 Tab Old Bay seasoning
  • 1/4 tsp paprika
  • 2 1/2 c heavy cream
  • 1 1/2 c Swiss cheese, shredded
  • 1 12 c cheddar cheese, shredded
  • 1 1/2 c smoked Gouda cheese shredded
  • 1 c siago cheese, grated
  • 3 lbs lobster meat, picked

Topping:

  • 2 c panko bread crumbs
  • 6 Tab butter, melted
  • 1 1/2 c cheddar cheese, shredded
  • 1/4 c Parmesan cheese

Instructions:

  1. Preheat oven 350º.
  2. Cook macaroni al dente.
  3. Drain and rinse in cold water.
  4. In a large saucepan, melt buter.
  5. Stir in  flour, pepper, salt and paprika until smooth.
  6. Gradually add mustard and cream.
  7. Bring to a boil;  cook and stir for 2 minutes or until thickened.
  8. Stir in the cheese, mix until blended.
  9. Remove from heat, fold in macaroni and lobster.
  10. Transfer to a greased 9×13 baking dish or individual casserole dishes.
  11. In a small bowl, combine panko, butter and cheese.
  12. Sprinkle on macaroni mixture.
  13. Bake for 15 – 20 minutes or until golden brown.
  14. Let stand for 5 minutes before serving.

Serves:  8

Source:  Executive Chef, American Cruise Lines

 

Cream of Vermont Cheddar Soup

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I like soups but do not make them often.  This is one I would definitely make.

Ingredients:

  • 1/2 lb bacon, raw, slice 1/3 inch thick and cut into 1/3 inch dice
  • 1/2 c celery, finely chopped
  • 1/2 c onion, finely chopped
  • 1 Tab jalapeño, seeded, finely minced
  • 2 cloves garlic, finely minced
  • 1 Tab thyme finely minced
  • 12 oz beer
  • 2 c chicken stock
  • 4 Tab butter, unsalted
  • 1/4 c flour
  • 2 c heavy cream
  • 1 lb Cabot cheddar cheese, coarsely shredded
  • 1 tea Kosher salt
  • 12 tsp black pepper
  • 4 Tab parsley, freshly minced

Instructions:

  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.
  2. Using a slotted spoon, transfer the bacon to a bowl.
  3. Add the celery, onion, jalapeño, garlic, butter and thyme to saucepan and cook over moderate  heat, stirring, until                    softened, 8 minutes.
  4. Add the flour to create a “blond” roux.  Cook for 5-8 minutes.
  5. Add the beer and cook until reduced by half, 5 minutes.
  6. Add the chicken stock and bring to a simmer.
  7. Cook until thickened, about 8 minutes.
  8. Add the heavy cream, cheddar cheese and simmer, stirring occasionally ubtil thick and creamy, about 5 minutes.
  9. Stir in bacon and season with salt and pepper.
  10. Add a few additional tablespoons of broth if the soup is too thick.
  11. Garnish with parsley.

Serves:  12 6 oz portions

Source: Executive Chef, The Independence, American Cruise Lines

Chocolate Raspberry Terrine

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OMG!  Chocolate like you have never eaten!  But you might want to cut the recipe – it makes enough for a ship load of people.

Ingredients:

  • 9 lbs chocolate, chopped coarsely
  • 32 oz heavy whipping cream (36%)
  • 2 lbs butter, unsalted
  • 8 oz raspberry sauce, plate scraper (a cooking term for that raspberry syrup that decorates the plate.)
  • 2 pts fresh raspberries
  • 2 c whipping cream
  • 2 Tab confectionery sugar
  • 1/2 tsp vanilla extract

Directions:

  1. In a double boiler heat the chocolate, butter, heavy cream and half the raspberry sauce until smooth and the chocolate has melted completely.
  2. Line loaf pans with plastic wrap and fill each one half way, evenly distribute the fresh raspberries.
  3. Fill the loaf pans the rest of the way.
  4. Wrap the plastic over the top.
  5. Place in freezer until one hour before service.
  6. Whip cream with vanilla until foamy, gradually add confectionery sugar, beating until soft peaks form.
  7. Cut loaf into slices.
  8. Place on plate that has been squiggled with the raspberry syrup.
  9. Serve with a dollop of whipped cream and raspberries.

Serves:  Makes 8 Terrines

Source: Executive Chef, American Cruise Lines

Notes:  On the ship, these were made in a 8 inch spring free pan, cut into wedges. Two wedges were place on the plate with points crossed, a dollop of whipped cream and two raspberries on the side.  Lovely!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cranberry Banana Oat Muffins

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The banana tree produced a good size stalk of small bananas.  They all ripen at once, of course.  Good muffins – freeze nicely and the dough can sit in the frig over night.  

P.S. Lesson learned – freeze bananas peeled!

Ingredients:

  • 1 1/4 c flour
  • 1 c oats
  • 2/3 c sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 3/4 c mashed ripe bananas (5-6 bananas)
  • 1/3 c butter, melted
  • 1 c cranberries (I used dried)

Instructions:

  1. Preheat oven to 375º.
  2. Grease muffin tins, or better yet, use paper liners.
  3. Combine the first 6 ingredients in a mixing bowl.
  4. Mix well.
  5. Beat together egg, bananas, and melted butter until smooth.
  6. Add to dry ingredients.
  7. Stir to blend.
  8. Stir in cranberries just until combined.
  9. Spoon batter into prepared muffing pan, filling almost to the top.
  10. Bake for 20-25 minutes or until the top springs back when lightly touched.

Serves: 12 muffins or 24 mini muffing (or a little more)

Source:  Food.com

Friendship Dip

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An old tried and true Girl Scout favorite.  We would have each girl bring some of her favorite fruits and all share.

Ingredients:

  • 2 c sour cream
  • 7 oz marshmallow cream
  • assorted fruit – cut in bite size cubes
  • toothpicks

Instructions:

  1. Mix sour cream and marshmallow cream in a bowl.
  2. Use toothpicks to dip fruit.

Serves:  3 Cups – maybe 20 Brownies, 10 Juniors, and 2 Cadettes/Seniors.

Source:  A hundred Girl Scout events/campouts.

 

Creamy Parsley Dressing

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This one is for Helen.  It is almost like Green Goddess dressing.

Ingredients:

  • 1 c       Oil
  • 1/4 c   Red wine vinegar
  • 1 c       Sour cream
  • 1 c       Mayonnaise (real)
  • 1/4 c   Dried onion
  • 1          Large bunch parsley

Directions:

  1. Process all but mayo and sour cream in a blender or food processor.
  2. Add mayo and sour cream while running.

Source:  The Loving Spoons of Villa Park, Catherine Wells

 

 

Heavenly Hash

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Too good, too easy!

Ingredients:

  • 1 c     creamy peanut butter
  • 12 oz   semisweet chocolate chips
  • 12 oz    butterscotch chips
  • 1 c         peanuts, skins removed
    16 oz    mini marshmallows

Directions:

  1. Line a 9 x 13 pan with wax paper.
  2. Place the first three items in a microwave safe bowl and microwave for three minutes, stirring after each minute.
  3. Place peanuts and marshmallows in a large bowl and add the microwaved mixture.
  4. Mix well.
  5. Pour mixture into pan and spread evenly.
  6. Refrigerate until set, at least l hour. Remove from pan, remove wax paper.
  7. Cut into small squares.

Makes:   Not enough

Source: Orange County Register – Take Five.  Contributed by Carole Vargas

Sour Cream Apple Pie (sans crust)

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I am not fond of pie crust so I just put this into a casserole and baked it.  YUM!

Ingredients

Filling:

  • 1¼ cup sour cream
  • 2/3 cup sugar
  • 3 Tablespoons flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 6 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
  • 1 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes or a 2 quart baking dish.

Topping:

  • ½ cup brown sugar, packed
  • 1/3 cup flour
  • ¼ cup butter, room temperature
  • ½ teaspoon cinnamon (or more, more is always better)

 

Instructions

1.  Preheat oven to 400°F.
2.  Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand).
3. Add apples, mixing carefully to coat well.
4. Put filling into a pie shell and bake at 400 degrees initially for 15 min. (or in a 2 quart baking dish)
5. Reduce oven to 350° and continue baking for 30 more minutes.
6. While the pie is baking, prepare the topping by stiring together flour, sugar, cinnamon.
7. Cut in cold butter until mixture resembles fine crumbs.
8. After 30 minutes, remove from oven and sprinkle with Topping.
9. Bake for and additional 20 more minutes or until topping is browned.

Let cool for a hour before serving.

Serves: 8.  (Ha Ha – 4 of us finished it off!)

Source:  This is a combination of a recipe from Pillsbury and allrecipes.com


Mushroom Soup

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We had this soup at the Baobab Safari Lodge, Botswana, Africa.  Delicious !

Ingredients:

  • 75g butter (about 3 oz – 3 Tab)
  • 1 large onion finely chopped
  • 500g mushrooms, finely chopped (about 1 lb)
  • 1 chicken stock (?? can,cup?  enough for desired consistency)
  • 150g dairy cream (about 3/4 c)

Instructions:

1. Melt the butter in a large pan.
2. Add the onions and fry for 5  minuets or until evenly browned.
3. Add the mushrooms and cook for 5 minutes.
4. Stir in cream and cook for 1 minute.
5. Gradually stir in stock.
6. Season with salt to taste.
7. Bring to a boil, cover and simmer for 10 minutes.
8. Serve, garnish with parsley

Serves:  Probably about 6??

 

Cold Curried Zucchini Soup

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We seem to be on a Zucchini kick – but, what the heck, it is summer and that is when zucchini take over.  Another use for the giants that lurk under the leaves.

Ingredients:

  • 2 T olive oil
  • 1 medium onion, chopped (about a cup of the already chopped ones in a bag)
  • 1 clove garlic, minced (about 1 tsp of the already chopped stuff in a jar)
  • 1 tsp curry powder
  • 2 pounds zucchini coarsely chopped (1 lb = 4 cups shredded)
  • 3 c chicken or vegetable broth
  • salt and freshly ground black pepper
  • 1 c sour cream (reduced fat, if you must) (I used twice as much sour cream (because cream is good – more cream is more good!)
  • 2 T chopped fresh cilantro for garnish

Instructions:

1. If you have large zucchini, peel some (about half) of the skin off), cut into quarters lengthwise and remove seeds.
2. Warm oil in a pot over medium heat.
3. Add onions and sauté until softened, 6 – 8 minutes.
4. Add garlic and curry powder and stir until fragrant, about 1 minute.
5. Raise the heat to medium high, add zucchini, pour in broth and add 1 tsp salt (optional – how salty is your broth).
6. Cover and bring to a simmer.
7. Remove cover and reduce heat to medium.
8. Cook until zucchini is very tender, about 20 minutes.
9. Remove from heat and let soup cool slightly.
10. Working in batches, puree soup in  blender until smooth.
11. Transfer to large bowl, cover and refrigerate until chilled, at least two hours. (Overnight is even better.)
12. Just before serving, whisk in sour cream and season with salt and pepper.
13. Ladle into chilled bowls, garnish with cilantro and serve.

Serves:  Makes about 5 – 6 cups

Notes:  The recipe called for 4 cups of broth, which made a thin soup.  It was good for the picnic as we drank it out of cups.  If it had been in a bowl – thicker would have been better.  You could start with 2 cups and puree it, then add broth to desired thickness.

Source:  Health.com