Champagne Punch January 23, 2017 by Amy Patterson Leave a Comment Champagne Punch 2017-01-23 19:12:25 Print Ingredients 2 cups apple cider ¼ cup sugar 1 mesh teaball with mulling spices 1 bottle champagne or sparkling wine Instructions Combine apple cider, sugar and teaball with mulling spices in pan and bring to the boil. Simmer until sugar is dissolved. Chill. Just before serving, add champagne. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
LFK “Rub It Right” Bloody Marys September 15, 2016 by Amy Patterson Leave a Comment LFK "Rub It Right" Bloody Marys 2016-09-15 11:43:45 Print Ingredients 4 Kalamata olives 1 tablespoon LFK "Rub it Right" spice blend 2 cups tomato juice 1 teaspoon Worcestershire sauce 1 teaspoon creamy horseradish sauce salt and Pepper to taste ½ cup vodka Instructions Combine the first five ingredients plus the vodka in the blender. Add salt and pepper to taste. Pour over ice and garnish with your favorite accoutrements. By Lemaster Family Kitchens Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Flatbreads August 3, 2016 by Amy Patterson Leave a Comment Grilled Flatbreads 2016-08-03 21:51:48 Print Ingredients 2 t. dry yeast ½ cup lukewarm water ¼ cup white flour ¼ cup rye or whole wheat flour 3 ¼ cup flour 1 t. salt ¾ cup cold water ¼ cup olive oil Topping ideas Pesto and Parmesan or Ricotta Za’atar Onion and sage Rosemary and thyme Tomato Various cheeses or serve with hummus or other dips Instructions Stir together the yeast and lukewarm water. Add the ¼ cups of white and rye (or whole wheat) flours and mix well. Allow this mixture to sit until bubbly. Mix the 3½ cup flour and 1 t. salt together in another bowl. Stir this into the yeast and flour mixture with ¾ cup cold water and ¼ cup olive oil. Mix together thoroughly and knead on a lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed. Let rise in a warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping. Heat grill until hot. Divide dough into 8-10 pieces. Roll each piece into 1/8” thick round or oval. Lightly brush with olive oil and place the rounds directly on the grill grates, oil side down. Grill the flatbread until golden brown, flip, add oil (and toppings, if desired) and grill other side. About 2 minutes per side. Remove from the grill and add salt and pepper or additional toppings. Notes Makes 8 - 10 flatbreads or 2 10-inch pizzas By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Provençal Potato Salad June 8, 2016 by Amy Patterson Leave a Comment Provençal Potato Salad 2016-06-08 11:03:34 Print French Potato Salad 1 pound small white boiling potatoes 1 pound small red boiling potatoes 2 T. good dry white wine 2 T. chicken stock 3 T. Champagne vinegar 1/2 t. Dijon mustard 2 t. kosher salt 3/4 t. freshly ground black pepper 10 T. good olive oil 1/4 cup minced scallions (white and green parts) 2 T. minced fresh dill 2 T. minced flat-leaf parsley 2 T. julienned fresh basil leaves Provençal Potato Salad 1 recipe French Potato Salad 1/2 pound haricots verts, stems removed 1 6-ounce can Italian tuna, drained and flaked 1/2 cup capers, drained 1 cup halved cherry tomatoes 1/2 cup small-diced red onion 1/2 cup black olives, pitted 6 hard-cooked eggs, peeled and quartered, optional 6 anchovy fillets, optional French Potato Salad Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. Provençal Potato Salad In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature. By Ina Garten Adapted from The Barefoot Contessa Cookbook Adapted from The Barefoot Contessa Cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cucumber-Feta Toasts May 23, 2016 by Amy Patterson Leave a Comment Cucumber-Feta Toasts 2016-05-23 16:03:01 Print Ingredients ½ baguette 6 t. extra-virgin olive oil 3 ounces feta ½ t. fresh lemon juice coarse salt and ground pepper 1 small English cucumber, thinly sliced crosswise Instructions Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber slices. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve. Adapted from Martha Stewart Appetizers Adapted from Martha Stewart Appetizers Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/