Relax on the aft deck with a cool glass of this Ginger Grape Punch. Refreshing, sweet, and fruit-filled.
Ingredients:
2 cups seedless grapes, halved
1 orange and 1 lemon, thinly sliced
4 cups ginger ale
4 cups white grape juice
8 oz. vodka (optional)
Directions:
Fill a pitcher with fruit. Top with ginger ale, grape juice, vodka, and stir well. Pour punch into four ice-filled glasses. Enjoy!
By Lori Ross, Southern Boating June 2018
This quick and easy Hot Dog Bar serves four. Add more or less depending on how many show up to enjoy your boat!
Ingredients:
4 pork, chicken or turkey sausages
4 hot dogs
8 hot dog rolls
Optional Condiments:
Mustard
Relish
Ketchup
Pickled jalapenos
Pickle spears
Chili (canned or homemade)
Quick Sauerkraut
Creamy Coleslaw
Onions, tomatoes, cheese, bacon bits (from the salad bar)
Fry or grill sausages, turning frequently, until golden brown and cooked through (10-15 minutes). Boil, sauté or grill hot dogs until heated through (4-5 minutes). If you wish, heat hot dog rolls on the grill or in the oven until warmed.
Place sausages and hot dogs on a platter and hot dog rolls in a napkin-lined basket. Guests can construct their own dog or sausage creations with the condiments of their choosing.
By Lori Ross, Southern Boating June 2018
This quick and easy sauerkraut is delicious as a topping on sausages or on its own. Recipe serves for, so be sure to double if serving a crowd.
Ingredients:
3 cups cabbage, thinly sliced
1/2 cup onion, sliced
1/4 cup vinegar
1 Tbsp. apple juice
⅓ Tbsp. caraway seeds (optional)
⅔ Tbsp. salt
Directions:
Mix ingredients in a microwave-safe bowl. Cover with plastic wrap and seal edges. Microwave on high 4-5 minutes. Let sit covered for 15 minutes and then refrigerate; reheat for serving.
By Lori Ross, Southern Boating June 2018
This creamy coleslaw is a great accompaniment to any outdoor grilling dish. It is especially good with summer meals like hamburgers or hot dogs. Best served cold.
Ingredients:
1/4 cup mayonnaise
3/4 Tbsp. mustard
1 Tbsp. sugar
1 Tbsp. vinegar
1 Tbsp. buttermilk, sour cream or Greek yogurt
3/4 tsp. salt
1/2 tsp. pepper
2 cups shredded cabbage
1/2 cup shredded carrot
Directions:
For dressing, mix the first seven ingredients well in a small bowl. Place cabbage and carrots in medium bowl and blend. Add the dressing, toss well and refrigerate until ready to serve.
By Lori Ross, Southern Boating June 2018
Let everyone but Dad serve themselves with this simple menu suited for a day out on the water. This summer salad bar will serve four, so feel free to add and adapt to your preferences.
Ingredients:
6 cups chopped iceberg or romaine lettuce
1 cup sliced radishes
2 cups diced cucumber
2 cups diced tomatoes
1 cup chopped onions
2 cups chopped sweet peppers
1 cup black or green olives
2 cups shredded cheddar cheese or crumbled blue cheese
1 cup bacon bits
Ingredients:
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt or buttermilk
1/2 tsp. garlic powder or one clove minced garlic
1/4 tsp. each dried dill, chives and parsley
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
Salt and pepper to taste
(make ahead of time and refrigerate):
Directions:
Put chopped lettuce in a large bowl. Put ranch dressing in a separate bowl and place in the middle of a platter. Place salad ingredients around the bowl in rows for guests to self-serve.
By Lori Ross, Southern Boating June 2018
Spring means fresh ingredients that don’t need much work. This kidney bean salad has just a few ingredients, but big flavors.
Ingredients:
¼ cup vinegar
3 Tbsp. oil
¼ tsp. Italian seasoning
¼ tsp. salt
1/8 tsp. pepper
1 ½ cups canned kidney beans, rinsed and
drained
¼ cup diced celery
4 cups lettuce, coarsely chopped
½ onion, thinly sliced
Directions:
In a medium bowl, whisk first 5 ingredients for dressing. Add beans and stir to coat evenly; marinate for 30 minutes. Toss beans with remaining ingredients in a salad bowl, season to taste and serve immediately.
By Lori Ross, Southern Boating April 2018
Easy Broiled Scallops with Parmesan
This simple recipe for pasta in fish sauce packs a punch of flavor. Cook it aboard and you’ll be sure to please your guests.
Ingredients
1 lb. pasta (e.g., bigoli, penne, linguine or other sturdy pasta)
6 Tbsp. oil
¼ cup of reserved pasta water
2 white onions, thinly sliced
10 oil-packed skinless, boneless canned sardines, drained (may substitute canned
tuna in oil or anchovies in oil)
Salt and pepper to taste
Directions
Cook the pasta according to the instructions on the package; reserve 1/4 cup pasta water. In a large skillet over medium-low heat, fry the onions gently in oil and pasta water until very soft and creamy, usually about 15 minutes. Add sardines and then
mash them into the onions until they are well blended and nearly smooth. Next, transfer the pasta to the skillet containing sauce. Over medium heat, toss the pasta with the sauce for a couple of minutes until the sauce clings to the pasta. Season with salt and pepper and serve.
By Lori Ross, Southern Boating April 2018
Easy Broiled Scallops with Parmesan (Capesante Al Forno)
Ingredients:
8 large scallops
2 Tbsp. grated Parmesan
1 ½ Tbsp. plain breadcrumbs
1 ½ Tbsp. olive oil
Pinch of Italian seasoning
¼ Tsp. each salt and pepper
1 lemon, quartered
Directions:
Heat broiler or grill to high. Place scallops in shells on a baking sheet or in an oven-safe baking dish. In a small bowl, combine Parmesan, bread crumbs, oil, spices, salt, and pepper; sprinkle on top of scallops. Broil until browned, about 3 minutes or until scallops are just cooked. Serve two scallops per person with a quarter of a lemon.
By Lori Ross, Southern Boating April 2018
Spring cooking means lighter, brighter, and fresher ingredients. This Venetian Spring menu will bring in the sunshine and impress your guests while you cruise.
Capesante Al Forno
(Broiled Scallops with Parmesan)
8 large scallops
2 Tbsp. grated Parmesan
1 ½ Tbsp. plain breadcrumbs
1 ½ Tbsp. olive oil
Pinch of Italian seasoning
¼ tsp. each salt and pepper
1 lemon, quartered
Heat broiler or grill to high. Place scallops in shells on a baking sheet or in an oven-safe baking dish. In a small bowl, combine Parmesan, bread crumbs, oil, spices, salt, and pepper; sprinkle on top of scallops. Broil until browned, about 3 minutes or until scallops are just cooked. Serve two scallops per person with a quarter of a lemon.
Venetian Spritz
12 oz. Prosecco
6 oz. Campari
6 oz. club soda
Orange slices
Fill 4 tall glasses with ice. Pour into each glass: 3 oz. Prosecco, 1 ½ oz.
Campari, 1 ½ oz. club soda. Garnish each with an orange slice.
Asparagi Con Salsa All’Uovo
(Asparagus in Egg Sauce)
1 lb. asparagus, trimmed
2 eggs, hard-boiled
2 Tbsp. lemon juice
2 Tbsp. oil
1 anchovy fillet
1 tsp. capers (or 1 tsp. vinegar)
Salt and pepper to taste
Cook asparagus in salted water (or in the microwave) until just done. Mash egg
yolks with lemon juice, oil, and anchovy; stir until smooth. Add capers and diced
egg whites. Season sauce with salt and pepper and pour over warm asparagus.
Bigoli in Salsa
(Pasta in Fish Sauce)
1 lb. pasta (e.g., bigoli, penne, linguine or
other sturdy pasta)
6 Tbsp. oil
¼ cup pasta water
2 white onions, thinly sliced
10 oil-packed skinless, boneless canned
sardines, drained (may substitute canned
tuna in oil or anchovies in oil)
Salt and pepper to taste
Cook the pasta according to the instructions on the package; reserve 1/4 cup pasta water. In a large skillet over medium-low heat, fry the onions gently in oil and pasta water until very soft and creamy, usually about 15 minutes. Add sardines and then
mash them into the onions until they are well blended and nearly smooth. Next, transfer the pasta to the skillet containing sauce. Over medium heat, toss the pasta with the sauce for a couple of minutes until the sauce clings to the pasta. Season with salt and pepper and serve.
Insalata Di Fagioli
(Kidney Bean Salad)
¼ cup vinegar
3 Tbsp. oil
¼ tsp. Italian seasoning
¼ tsp. salt
1/8 tsp. pepper
1 ½ cups canned kidney beans, rinsed and
drained
¼ cup diced celery
4 cups lettuce, coarsely chopped
½ onion, thinly sliced
In a medium bowl, whisk first 5 ingredients for dressing. Add beans and stir to coat evenly; marinate for 30 minutes. Toss beans with remaining ingredients in a salad bowl, season to taste and serve immediately.
By Lori Ross, Southern Boating April 2018
All recipes serve four.
Madras Cocktail
8 oz. vodka
16 oz. cranberry juice
8 oz. orange juice
Mix all ingredients and pour into glasses over ice. Garnish with an orange slice.
Asparagus with Citrus and Oregano
2 oranges or 4 clementines
¼ cup orange juice (from oranges above)
6 tbsp. olive oil
2 tbsp. lemon juice
½ tsp. dried oregano
2 tbsp. scallions, chopped
Salt and pepper
16 stalks asparagus (about 1 lb.), rinsed and dried
Zest the oranges and set aside. (Half will be used for ham steak recipe.) Segment zested oranges catching the juice in a bowl to make 1/4 cup juice for the dressing. Set orange segments aside. For the dressing, w
Snap off the tough ends of asparagus and discard. Arrange the asparagus in a single layer on a microwave-safe plate and top with 1/2 of the orange zest. Drizzle with remaining 2 tablespoons oil. Cover asparagus with plastic wrap and microwave on high for 2-3 minutes, rotating dish halfway through, until asparagus is just tender. Uncover and drain. Toss asparagus with citrus dressing and season with salt and pepper. Top with orange segments. Serve warm or at room temperature.
Risi e Bisi (Venetian Rice and Peas)
4 tbsp. butter
2 tbsp. onion, chopped
1 cup Arborio rice (or other short grain rice)
4 cups chicken stock
14 oz. shelled green peas (frozen is fine)
½ cup grated Parmesan
Salt and pepper
In a lar
Orange Easter Ham Steaks
2 tbsp. sugar
1 tbsp. cornstarch
2 tbsp. hot water
¼ cup orange juice
1 tbsp. vinegar (optional)
1 tbsp. orange zest (remaining half of zest from asparagus recipe)
2 (1-pound, half-inch thick) ham steaks
In a small bowl whisk together the sugar, cornstarch and hot water until the granules dissolve. Add orange juice, vinegar, and zest. Pour into saucepan and heat on medium- high; stir until sauce is thickened (2-3 minutes). Grill or sauté ham steaks on medium until heated through and nicely browned on edges (5-8 minutes). Serve ham drizzled with orange glaze and garnish with orange segments or slices if desired.
Chocolate-Dipped Buttercream Easter Eggs
4 sticks (2 cups or 1 lb.) butter, softened
7 ½ cups confectioners sugar
1 tsp. vanilla (may substitute other flavorings: orange, almond, peppermint, etc.)
2-3 drops food coloring (optional)
¾ lb. dark, milk or white chocolate, melted Shredded coconut, chopped nuts, sprinkles (optional)
Combine butter, sugar, vanilla, and food coloring if tinted cream is desired; mix well until smooth and firm. Chill for 30 minutes. Use a teaspoon to shape into small oval eggs and chill for an additional 15 minutes.
Melt chocolate on low (20% power in the microwave for several 10-20 second intervals or low heat on stove top). Pierce the cream egg with a toothpick and dip and swirl gently in the melted chocolate. Top the egg with a sprinkle of sea salt or dip in shredded coconut or colorful sprinkles. Chill to set. Makes 40 small eggs.
Go to southernboating.com/food for more onboard entertaining ideas!
—With Lori Ross, Southern Boating Magazine April 2017
The luckiest day of the year is almost upon us! If you happen to be cruising the warm waters this St. Patrick’s Day, you’ll need to get in the spirit with some Irish-inspired fare! For a quick and easy-to-make St. Patrick’s Day Recipes, consider the following menu. Serve along Kale Caesar and green beer!
8 oz. Guinness or other dark beer
1/4 cup sugar
1Ž4 tsp. each black pepper and salt
1/4 tsp. ground coriander or cumin or nutmeg (optional)
8 lamb chops
Bring beer, sugar, and spices to a boil, stirring until sugar is dissolved, then reduce heat and simmer until glaze is thickened, syrupy and reduced to about 1/4 cup 10-15 minutes. Pat chops dry and sprinkle with a few pinches of salt and pepper, brush both sides of chops with glaze. Grill or broil about 3 minutes per side for medium rare or to preferred level of doneness. Serve with leftover syrup on the side or mint jelly.
1lb. carrots cut into 2 inch lengths
1 tbsp. butter
1 tbsp. orange marmalade or other preserve (apricot jam, apple jelly)
1 tbsp. honey
a pinch each of dried rosemary and thyme
salt and freshly ground pepper to taste
In a medium saucepan, cook the carrots in salted boiling water for about 10 minutes or until tender. Drain and return to saucepan. Combine the butter, marmalade, and honey. Cook for 3 minutes or until melted and smooth. Stir in the rosemary and thyme and then stir into the carrots. Season with salt and pepper and heat through.
1 cup freshly brewed hot coffee
1 tablespoon brown sugar
1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
Heavy cream, slightly whipped
Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.
All recipes serve four.
Chocolate-Covered Strawberries
8 oz. chopped, good-quality dark, milk or white chocolate bars
16 large strawberries (preferably with stems attached)
Place finely chopped chocolate in a microwave-safe bowl. In order to keep chocolate tempered so that it is shiny and snappy once cooled and covering the strawberries, the temperature must not exceed 90 degrees F. Microwave the chocolate at 20 percent power in 15-second increments stirring regularly, or heat chocolate on very lowest temperature in saucepan on stovetop for 10-15 minutes until chocolate is smooth. Wash and dry strawberries thoroughly. Dip the lower half of each strawberry in melted chocolate, swirl to take it out of the chocolate, place on aluminum foil on a plate, and place in refrigerator. Remove from fridge 20 minutes before serving, peel off foil and place on attractive platter with glasses of champagne.
Options:
• Roll chocolate-dipped strawberries in shredded coconut or finely chopped nuts.
• In addition to strawberries use a variety of fruits: blackberries, raspberries, sliced pears, fresh figs, sliced banana, or dried apricots, dates or figs.
Ensalada Cubana
(Cuban Salad)
1-2 heads of crispy lettuce
2 tomatoes, sliced
1 avocado, sliced
½ red onion, peeled and finely sliced
6 radishes, sliced
Dressing:
¼ cup lime juice
¼ cup vinegar
½ cup olive oil
3 cloves garlic, finely chopped
Salt & pepper
Shred the lettuce and spread evenly on a serving plate. Arrange the tomatoes, avocado, onion, and radish around the platter. Mix the dressing ingredients and drizzle desired amount over the salad.
Enchilado De Camarones
(Shrimp With Picante Sauce)
4 tbsp. olive oil
2 tbsp. butter
1 cup each, chopped onion and diced sweet pepper (canned is fine)
3 garlic cloves, minced
2 cups drained diced or crushed canned tomatoes
¼ tsp. crushed red pepper (optional)
2 tbsp. tomato paste
¼ cup white wine or water
1½ tsp. ground cumin
½ tsp. each, salt, pepper and sugar
2 lbs. shrimp (peeled and deveined)
¾ cup green olives (whole or sliced)
Chopped cilantro (optional)
In a large pan, heat the olive oil and butter. Add the onions and sweet pepper and sauté until they become soft. Add the garlic cloves and sauté for an additional 2 minutes. Add the tomato, red pepper, tomato paste, wine, cumin, salt, pepper, and sugar and stir. Raise the heat to medium-low. Let sauce simmer for 15 minutes. Add the shrimp and simmer for 5-8 minutes until shrimp is pink and cooked through. Add olives, remove from heat, top with cilantro, and serve with rice.
Arroz Azafran
(Cuban Yellow Rice)
1½ tbsp. olive oil
½ cup onion, finely chopped
½ cup sweet pepper, finely chopped
1 cup raw, uncooked rice
½ tsp. salt
2 cups chicken broth or water
¼ tsp. dried saffron or turmeric (optional, but creates a beautiful golden color)
1½ tbsp. butter
Heat olive oil in a large saucepan and sauté onions and peppers until translucent. Stir in rice and salt, and sauté briefly until the rice is golden. Add chicken broth and saffron and bring to a boil. Lower heat, cover and cook for 20-30 minutes. Stir in butter just before serving.
With Lori Ross, Southern Boating Magazine February 2017
Flavored Salts and Peppers
Flavored salts and peppers are delicious for grilling, salads, popcorn, or at the table. The following combinations of dried herbs are mixed with 1 cup coarse salt or coarsely ground paper as indicated, and make 1 1/4 cups seasoning. Store in clean, dry glass or plastic containers with airtight lids. When cooking, start with a pinch of flavored salt or pepper, taste and add more if needed.
Chili Salt: Mix salt with 3 tbsp. chile powder, 3 tbsp. cumin powder and 2 tbsp. oregano
Sel de Provence: Mix salt with 4 tbsp. thyme, 2 tbsp. rosemary and 2 tbsp. fennel seeds
Tuscan Salt: Mix salt with 3 tbsp. rosemary, 3 tbsp. basil and 2 tbsp. dried lemon peel
Lemon Pepper: Mix pepper with 8 tbsp. dried lemon peel
Tex-Mex Pepper: Mix pepper with 1 tbsp. crushed red peppers, 3 tbsp. cumin and 4 tbsp. chile powder
Homemade Spiced Rubs
Spice rubs add a burst of flavor to any grilled, broiled, pan-fried, or roasted meat, poultry, seafood, and even vegetables. The basic recipe makes 1 cup, which is enough to season 8-12 pounds of food. Once you apply the rub, cook foods immediately, or for greater infusion, marinate them for 30 minutes. Start with the basic recipe, and then adjust it to your own taste and experiment with your favorite seasonings.
Basic Grilling Spice Rub
¹⁄³ cup salt
¼ cup brown or white sugar
¼ cup paprika
2 tbsp. black pepper
2 tbsp. dried oregano
2 tbsp. dried thyme
1 tbsp. cayenne pepper
Combine all the ingredients in a small bowl. Store in airtight containers away from heat and light for up to 6 months. Use 1-2 tbsp. of spice rub per pound, rubbing both sides of meat, chicken, fish, or veggies.
Southwestern: Replace half of the paprika with 1 tbsp. each of ground cumin, ground coriander, oregano, and chile powder.
Indian: Omit the oregano and thyme. Add 1 tbsp. each turmeric powder, curry powder, ground coriander, and ground cardamom.
Mediterranean: Omit the cayenne pepper and paprika. Add 2 tbsp. each of dried tarragon, marjoram, rosemary, and basil.
Greek: Omit the cayenne pepper and paprika. Add 2 tbsp. each of rosemary, garlic powder, basil, and dill. Add 1 tbsp. dried lemon peel.
Fruit Crisp Mix
This mix is a time-saver because you just add butter and fruit to 1 cup of crumble to make a dessert that serves 4-6 people. The crumble mixture makes 6 cups. Store in an airtight container away from heat and light for up to 6 months.
Crumble mixture
1 ½ cups flour
1 ½ cups sugar (white or brown)
3 cups old fashioned oats (that cook in 5 minutes, not instant)
1 tsp. salt
½ tsp. ground cinnamon
To prepare dessert:
1 cup of crumble mixture
¼ cup butter cut into ½-inch cubes
4 cups of fresh, frozen or drained canned fruit
Combine butter with topping mixture and stir until it resembles clumps of sand. Spread bite-sized fruit in a greased 9-inch baking dish or pie plate. Sprinkle crumble over fruit and bake in the middle of a preheated 350-degree oven for 30-40 minutes or until topping is golden brown and fruit is bubbling. Serve with ice cream, whipped cream or heavy cream if desired.
By Lori Ross, Southern Boating Magazine January 2017
Merry Christmas and Happy New Year from everyone at Southern Boating!
¼ cup each, vinegar and hoisin sauce
2 tbsp. each, oil and soy sauce
1 tbsp. honey
2 garlic cloves, chopped (or 1/2 tsp. garlic powder)
1 tsp. minced ginger (optional)
24 prepared frozen cocktail meatballs
Salt and pepper
In a small saucepan, combine the sauce ingredients. Add meatballs and heat on medium-low until meatballs are warmed thoroughly, about 20-30 minutes. Salt and pepper to taste. Serve warm with toothpicks and enjoy this simple holiday recipes.
4 4-oz. logs of goat cheese, each sliced into 6 rounds
¼ cup olive oil
2 tsp. fresh rosemary leaves (or pinch of dried)
Pepper
2 cups red grapes, halved
1 cup walnuts or sliced almonds
2-3 tbsp. honey
1 French baguette, sliced into rounds, toasted
Arrange sliced goat cheese in one layer on platter. Drizzle with olive oil, then strew with rosemary and pepper. Scatter grapes and nuts over platter, then drizzle honey over all. Serve with toasted bread.
4 large tortillas (green spinach or red flour look the most festive)
8 oz. cream cheese
1 lb. smoked salmon (substitute tuna, smoked fish or crabmeat)
4 scallions trimmed and halved lengthwise or a small onion (diced)
1 medium cucumber, seeded and sliced lengthwise into long thin batons
½ cup cream
1 tbsp. lemon juice
¼ tsp. salt
Lay one tortilla on a flat surface and spread a thin layer of cream cheese up to the edges. Layer with 1/4 of salmon in a thin layer, 1/4 of scallions, then 1/4 of cucumber batons. Roll the tortilla up tightly and slice into 8 pieces. Repeat for each tortilla. Arrange spirals cut side up on a festive platter. Mix cream, lemon and salt, and drizzle a little over each slice.
24 large shrimp, shelled, tailed and deveined
16 slices bacon cut into 2-3-inch sections
2 tbsp. ground black pepper
Heat broiler or grill. Wrap each shrimp in a section of bacon, sprinkle with pepper and secure with a toothpick (or slide several shrimp on longer skewers). Sauté shrimp in large frypan, or place the shrimp on grill or under broiler until bacon is crisp, about 2 minutes. Serve immediately.
2/3 cup heavy cream
12 oz. semisweet chocolate, coarsely chopped
1 tbsp. butter
1 tbsp. vanilla extract
1/2 cup unsweetened cocoa powder (you may substitute finely chopped almonds or finely grated coconut)
Warm cream in a small saucepan over medium-low heat. When bubbles appear around the edges of the pan, remove pan from heat, pour chocolate into the warm cream and stir until the chocolate melts. Add butter and vanilla until incorporated. Place the mixture in the refrigerator for 3-4 hours.
To form truffles, place cocoa powder in a bowl. Scoop out a heaping teaspoon of the chocolate mixture and roll it into a ball between your palms. Roll the ball in cocoa until it is completely covered. Roll it lightly in your palms again to make sure the cocoa sticks, then re-roll the truffle in cocoa. Repeat with the remaining chocolate mixture.
To store truffles, place in single layers separated by wax paper in an airtight container in the refrigerator. Place two or three truffles in each of 6 mini-cupcake liners for a pretty presentation.
1 cup vodka
3 cups cranberry juice
1 cup apple juice
4 cups club soda
2 cups frozen cranberries or other berries
1 lemon, thinly sliced
Mix vodka, juices and soda in a pitcher or punch bowl. Add frozen berries. Pour into glasses over ice and garnish with lemon slice.
Cuddle up with a good book or the one you love, and enjoy a menu of cozy comforts for shorter days and cooler weather. These winter ready recipes will warm you right up.
All recipes serve 4.
French Onion Soup
3 large onions, chopped
4 tbsp. butter or oil
8 cups beef broth (or make your own with bouillon cubes)
¼ cup brandy
½ tsp. each salt and pepper
4 slices French baguette, toasted
4 slices Swiss cheese
In a large pot on medium-high heat, sauté onions with the butter or oil for 20-30 minutes until they’re golden brown. Add broth, brandy, salt, and pepper and simmer uncovered for 30 minutes. Add more salt if desired. Transfer to ovenproof soup bowls and top with toasted bread and cheese, then broil or microwave until cheese is melted.
Steak Diane
4-6 oz. tenderloin, sirloin or rib steaks cut 1″ thick
2 tsp. soy or Worcestershire sauce
4 tbsp. butter
6 tbsp. onions, finely chopped
1 tbsp. mustard
¹⁄³ cup beef broth
1 tbsp. brandy
Melt 2 tablespoons butter in a sauté pan, add steaks, drizzle them with soy or Worcestershire sauce, and sauté over medium-high heat for 2-3 minutes per side. When they’re rare, remove them from the pan. Turn heat to medium-low, add remaining butter to sauté pan and stir in onions. Cook for 2 minutes, then add mustard, broth and brandy and cook for 2-3 minutes until thickened. Add steaks back to pan for 2-3 minutes, or until cooked to your preference. Place steaks on plates and top with sauce from pan.
Garlic Spinach
2 tbsp. butter
2 garlic cloves, minced, or ½ tsp. garlic powder
20 oz. spinach
Parmesan cheese (to taste)
¼ tsp. each salt and pepper
In a large saucepan melt butter then add garlic and cook 1 minute. Add spinach to pan, stirring until slightly wilted and heated through. Add Parmesan cheese. Add salt and pepper as desired.
Optional: If you prefer steakhouse-style creamed spinach, add 8 ounces cream cheese and 2 ounces heavy cream to butter and garlic in saucepan. Slowly warm until melted into thick sauce. Season with salt and pepper. Add spinach and stir until wilted and coated with sauce. Place in ovenproof ramekin and top with Parmesan, breadcrumbs and pat of butter. Bake at 350 degrees for 10-15 minutes until browned and bubbly. This sauce is also good with chopped and sautéed broccoli, cauliflower, Brussels sprouts, and kale.
Warm Fall Cheese Course
Whole round Brie or Camembert (14 oz.)
4 tsp. dried raisins, cranberries or cherries (or other chopped dried fruit)
4 tsp. chopped nuts of your choice (walnuts, pecans, almonds)
1 apple or pear
French baguette
Place cheese in rind on 8-inch microwaveable plate. Carefully cut rind from top of cheese. Press raisins and nuts on top. Cover with plastic wrap or waxed paper. Microwave at medium power for 2-4 minutes. Serve with bread and thinly sliced apple or pear. This dessert is delicious with brandied coffee, rum, sherry, or port.
Brandied Coffee
20 oz. black coffee, hot
4 oz. brandy
4 cinnamon sticks
2 tbsp. lemon juice
4 tbsp. sugar
Dip the rim of coffee cups in lemon juice followed by sugar. Brew coffee. Pour 1 ounce brandy in each cup and add a cinnamon stick. Pour coffee into the cups and serve with extra sugar and cream on the side.
