December menu

Course #2:

1. Sweet and Spicy Nut, Grappa, and Pretzel Mix

Course #5:

1. Peanut Butter-Chicken Hummus-Yakitori Rice Bowl

Course #6:

1. Intense Halibut, Fruit, and Chorizo Gelée with Garlic Toasts

Course #6.5:

1. Intense Halibut, Fruit, and Chorizo Gelée with Garlic Toasts

Course #7.5:

1. Salted Potato-Caramel Cheesecake Gratins

Intense Halibut, Fruit, and Chorizo Gelée with Garlic Toasts

Serves 18
Cooking spray
1 teaspoon olive oil, divided
1 ounce Spanish chorizo sausage, diced
¾ cup sugar, divided
6 tablespoons pomegranate concentrate, tangerine concentrate, or cranberry puree
2 tablespoons unsweetened applesauce
2 tablespoons light-colored corn syrup
½ cup chopped onion
3 garlic cloves, sliced
¼ cup dry sherry
¼ cup fat-free, lower-sodium chicken broth
¾ tablespoon chopped fresh flat-leaf parsley
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ (28-ounce) can no-salt-added diced tomatoes, drained
½ (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 (5-ounce) skinless halibut fillets
½ (3-ounce) package liquid fruit pectin (such as Certo)
½ teaspoon fresh lemon juice
4 (½-ounce) slices ciabatta bread
1 garlic clove, halved

1. Preheat broiler to high.  Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray.
2. Heat a large sauté pan over medium heat.  Add ½ teaspoon oil to pan; swirl to coat.  Add chorizo; sauté 2½ minutes.  Increase heat to high; add 10 tablespoons sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan.  Bring to a boil; cook 30 seconds.  Add onion; sauté 3 minutes or until just tender.  Add sliced garlic; sauté 1 minute.  Add sherry; cook 1½ minutes, scraping pan to loosen browned bits.  Stir in broth and next 5 ingredients (through chickpeas); stir to combine.  Nestle halibut fillets in stew; spoon tomato mixture over fillets.  Cover and simmer 4 minutes.  Add pectin; return to a boil.  Cook 1 minute, stirring frequently, until fish flakes easily with a fork or desired degree of doneness.  Remove from heat.  Stir in the lemon juice.  Pour mixture into prepared pan; cool.  Cover; let stand at room temperature overnight.
3. Meanwhile, place ciabatta slices on a baking sheet.  Broil 1 minute or until toasted.  Brush toasts with remaining oil; rub toasts with cut sides of halved garlic clove.
4. Sprinkle top of gelée evenly with ½ tablespoon sugar.  Invert onto a cutting board.  Discard plastic.  Cut into 18 pieces.  Place remaining sugar in a shallow dish; gently roll gelées in sugar.  Serve piled over toasts.

Curried Pepper-Veggie-Steak Rolls

                Serves 4

                1 pouch (10 ounces) frozen cooked brown rice

                1 tablespoon vegetable oil

                ½ tablespoon chopped fresh ginger

                1 clove garlic, chopped

                ⅝ teaspoon curry powder

                ½ can (15.5 ounce) chickpeas, rinsed

                ½ can (13.5 ounce) coconut milk

                1½ tablespoons extra-virgin olive oil, divided

                ½ large onion, sliced

                ½ bag (10 ounces) frozen sliced bell peppers

                Salt and pepper

                ½ container (5 ounces) baby spinach leaves

                1 tablespoon red wine vinegar

                ½ teaspoon crumbled dried oregano

                3½ ounce flatiron steak

                4 hero (sub) rolls, split, some inner crumbs removed

1.       Position a broiler rack 4 to 5 inches from the heat, and a second rack in the lower third of the oven.  Preheat the broiler.

2.       Microwave or heat the rice according to package directions.

3.       Meanwhile, in a medium skillet, heat the vegetable oil over medium heat and cook the ginger and garlic, stirring for 2 minutes.  Add the curry powder and cook, stirring, for 1 minute.

4.       Stir in the chickpeas and coconut milk and bring to a boil; cook 2 minutes.  Increase heat to medium-high and add ½ tablespoon olive oil, onion, and bell peppers; season with salt and pepper.  Cook, stirring, 2 minutes.  Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.

5.       Meanwhile, whisk together the vinegar, oregano, and remaining olive oil.  Season with salt and pepper.

6.       Season the steak with salt and pepper and broil, turning once, for about 8 minutes for medium-rare.  While the steak is broiling, toast the rolls on a baking sheet on the bottom rack for 3 minutes.

7.       Let the steak rest for 5 minutes, then thinly slice.  Toss with curry mixture, then with dressing.  Divide rice among half of rolls and top with curry mixture; top with other half of rolls.

Pumpkin-Spiced Mushroom Chips

1 cup apple cider

1½ cinnamon sticks, divided

1 tablespoon extra-virgin olive oil

1½ whole cloves

¼ cup canned pure pumpkin puree

½ ounce white rum

½ pound oyster mushrooms, stemmed

1. Simmer cider, 1 cinnamon stick, olive oil, and cloves for 5 minutes. Whisk in pumpkin. Strain; add rum and toss with mushrooms and remaining cinnamon stick, crushed. Spread on rack set on baking sheet. Bake at 400^o until crisp, about 35 minutes. Sprinkle with salt,

Crunchy Herbed BBQ Goat Cheese and Chickpea Log

                5.5-oz. log goat cheese

                8 teaspoons chopped fresh herbs (like basil, rosemary, or thyme)

                ½ tablespoon extra virgin olive oil

                1 tablespoon heavy cream

                ½ tablespoon barbecue rub

                ⅛ teaspoon salt

    ⅛ teaspoon pepper

    ½ 15-oz. can chickpeas, rinsed and well dried

1.       Mash goat cheese with herbs, olive oil, cream, barbecue rub, salt, and pepper.  On baking sheet, toss chickpeas with cheese mixture and roast at 400° until crunchy, stirring halfway through cooking, about 35 minutes.  Transfer to a piece of parchment or wax paper.  Using the paper, roll back into log.  Refrigerate 15 minutes or until firm.

Southwest Maple, Corn, Tangerine, Chili, Carrot, and Cumin Sauté

                Serves 9

                1½ medium poblano chilies (about 4½ ounces total)

                1 ¼ pounds large carrots (about 6), peeled, cut on diagonal into ½-inch-thick ovals (about 3 cups)

                3 tablespoons (⅜ stick) butter

                ¾ tablespoon cumin seeds

                10 tablespoons fresh tangerine juice

                1½ tablespoons pure maple syrup

                ½ medium-size red onion, chopped

                ½ teaspoon fresh lemon juice

                ¼ teaspoon grated tangerine peel

                1 16-ounce bag frozen mixed white and yellow corn kernels, thawed, drained

                1 teaspoon dried oregano

                ½ teaspoon (or more) chopped canned chipotle chilies, divided

                Pinch of cayenne pepper

                ½ large bunch radishes, trimmed, sliced into rounds

                6 tablespoons chopped fresh cilantro, divided

                ½ tablespoon fresh lime juice

                1 teaspoon grated lime peel

                Salt and pepper

                ¼ large tangerine, seeded

                Chopped fresh parsley

                Lime wedges (optional)

1.       Char poblano chilies directly over gas flame or in broiler until blackened on all sides.  Enclose in paper bag 10 minutes.  Peel, seed, and coarsely chop chilies.  Meanwhile, steam carrots until just crisp-tender, about 7 minutes.  (Can be made 1 day ahead.  Cover; chill.)

2.       Melt butter in large nonstick skillet over medium-high heat.  Add cumin seeds and stir until fragrant, about 1 minute.  Add tangerine juice, maple syrup, onion, lemon juice, and tangerine peel; sauté until almost tender, about 6 minutes.  Add corn, oregano, ½ teaspoon chipotle chilies, and poblano chilies, and sauté 2 minutes.  Mix carrots and cayenne pepper into sauce; simmer, stirring occasionally, 3 minutes.  Stir in radishes, ¼ cup cilantro, lime juice, and lime peel.  Sauté until sauce reduces to thick glaze and radishes are slightly softened but still retain their color, about 2 minutes.  Add more chipotle chilies by ¼ teaspoonfuls, depending on spiciness desired.  Season generously with salt and pepper.  Transfer to bowl.  Squeeze juice from tangerine quarter over.  Sprinkle with parsley and remaining cilantro.  Garnish with lime wedges, if desired, and serve.

November menu

Course #2:

1. Pumpkin-Spiced Mushroom Chips

Course #3:

1. Crunchy Herbed BBQ Goat Cheese and Chickpea Log

Course #6.5:

1. Curried Pepper-Veggie-Steak Rolls

Course #7:

1. Southwest Maple, Corn, Tangerine, Chili, Carrot, and Cumin Sauté (side dish)

Course #7.5:

1. Pork, Currant, Beef, Raisin, and Black Bean Eccles Cakes