Tuesday, December 22, 2009

CCA Event Recipes!

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Caviar Dip
Makes 2 cups

8 ounces cream cheese – room temperature
1/2 cup crème fraîche (or sour cream)
2 teaspoon freshly squeezed lime juice
1 scallion, minced (leek works as well)
1 tablespoon milk or cream if desired
1/4 teaspoon sea salt
Freshly ground pepper to taste
3 1/4 ounces fish roe

Optional: 2 tablespoons freshly minced dill plus sprigs for garnish

Blend cream cheese with mixer or by hand until smooth. Add crème fraîche, lemon juice, scallion, milk, (dill) salt and pepper. Gently fold in 3/4 of the fish roe. Spoon dip into serving bowl and garnish with remaining roe and sprigs of dill. Serve with potato chips, pita chips or crackers.

Makes about 10

3 tablespoons olive oil
1 medium sized, skinny eggplant
1 egg
1 tablespoons milk
1 cup bread crumbs or Panko crumbs
1 medium sized fresh mozzarella ball

Heat oven to 150 C or 300 F. Slice eggplant in thick discs and lay 3 minutes per side on paper towel to absorb moisture. Heat olive oil in a frying pan on medium heat; lightly beat egg and milk in a separate, shallow bowl. Dip each piece of eggplant into egg mixture and then completely coat with bread crumbs. Place eggplant into frying pan and fry on each side until crumb coating is brown and crispy. Place eggplant pieces on baking sheet; place a slice of tomato followed by a slice of fresh mozzarella atop each piece.

Bake for 10 minutes; let cool slightly (enough to handle); serve.

Cheese Truffles
(Cheese Balls, Spread, etc.)
Serves about 12

8 ounces cream cheese, softened
8 ounces goat cheese
4 teaspoon finely chopped onions
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 cup toasted chopped pine nuts, almonds, pecans, etc.
Apples and pears, olives and almonds, figs and apricots or whatever else inspires you from the market choice.

Mix first 5 ingredients together until well combined. Cover tightly and chill for an hour (or up to three days). Now the choices…
  • Put into dish and sprinkle herbs of choice on top (chives, parsley, etc.), then serve with bread, crackers, pears or apples.

  • Shape into large ball then roll in herbs of choice.

  • Roll into 3/4 inch balls then roll each ball in herbs of choice.

Blue Cheese Soufflé
Serves about 8

1 cup shredded cheddar
1 cup crumbled blue cheese
1 cup chopped onion
1 cup mayonnaise
1 egg (you can separate the white and whip, though it works fine with whole egg just beaten)

Grease and flour the cooking dish/dishes. Spoon into ramekins or medium soufflé dish. Bake at 175 C or 350 F degree oven for about 40 minutes - until the top is golden brown. Dip into with baguette slices or toasts.

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Fresco Ice, Swiss Style
Serves 1

4 ounces San Pellegrino
1 1/2 ounces peach nectar
1 ounce johannisberry juice
3/4 ounce fresh grapefruit juice
1/2 ounce fresh lime juice
1/2 ounce Simple Syrup
2 dashes of Angostura bitters
2 thyme sprigs

Fill a cocktail shaker with ice. Add all of the remaining ingredients except 1 thyme sprig and shake well. Strain into an ice-filled glass and garnish with the remaining thyme.

Simple Syrup - MAKES ABOUT 1 1/2 CUPS 
In a small saucepan, bring 1 cup of sugar and 1 1/2 cups of water to a boil; simmer until the sugar is dissolved, 3 minutes. The syrup can be refrigerated for up to 3 weeks.


Serves 1

1 part peach puree / juice / syrup
3 parts dry bubbly white wine (Prosecco, Champagne, Sekt, Cremant)

Place juice into bottom of a Champagne glass and add bubbly.

Ginger Martini
(variation of Ginger Candied Martini, below)
Serves 1

1 ounce fresh-squeezed ginger juice
1 ounce triple sec
3 ounces good vodka
1 ounce Lemongrass syrup

Mix in shaker with ice and pour. Enjoy the warmth…add lime juice for more refreshing flavor (think summer).

Ginger Candied Martini
Jessica Riley, Chicago, Il, Mizu Restaurant, Chicago
Serves 1

1 ounce fresh-squeezed ginger juice
1 ounce triple sec
3 ounces Grey Goose vodka
1 ounce pineapple juice
1 ounce Rose's lime juice