There were several gatherings around town, collecting non-perishable food items for the Chase Family Foundation, helping toward their goal to give 2 large bags to each of 75 homebound seniors. I held a Peanut Butter drive, served appetizers and beverages and was extremely thankful for every single person who donated to the cause, and to the volunteers who packed and readied the 40 pound bags for donation.
CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD
11 ounces smoked trout, coarsely flaked
1 green apple, peeled, cored, and finely chopped
1 cup finely chopped celery
1/4 cup finely chopped fresh chives
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish sauce
1 loaf brown bread, lightly toasted and cut into triangles
Mix trout, apple, celery and chives in a large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon of horseradish in a small bowl to blend. Fold in horseradish sauce. Season to taste with salt, pepper and more horseradish if desired.
Transfer trout mixture to a serving bowl and place on platter. Surround with toasts and serve.
Recipe adapted from Epicurious
ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS
1/2 cup pecan halves
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package Roquefort cheese, chopped
1/2 cup sour cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
2 tablespoons flour
1/2 jar pear preserves
Crackers, seedless grapes and assorted vegetables to serve
Heat oven to 350F.
Bake pecans in a single layer in a shallow pan, 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325F.
Beat cream cheese, Roquefort, sour cream, chives and parsley at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition, fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.
Bake for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on wire rack for 30 minutes. Cover and chill for 8 hours.
Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over the top, sprinkle with pecans. Serve with crackers, grapes and assorted vegetables if desired.
Recipe adapted from Southern Living, December 2011
THREE ONION DIP
2 tablespoons plus 1 teaspoon vegetable oil
2 onions, thinly sliced
2 anchovy fillets, drained
4 garlic cloves, minced, divided
4 green onions, chopped
salt and freshly ground black pepper
1/3 cup mayonnaise
1/3 cup plain Greek yogurt
1/3 cup sour cream
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
Potato chips for serving
Heat 2 tablespoons of oil in a medium skillet over medium-low heat. Add onions, anchovies and 1 tablespoon of garlic. Cook, stirring often, until onions are golden brown and softened, 40 to 45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.
Meantime, heat a dry medium skillet, over medium-high heat. Toss green onions and garlic, with remaining 1 teaspoon of oil, season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Let cool.
Mix onion mixture, green onion mixture, mayonnaise, yogurt, sour cream, chives, and Worcestershire in a medium bowl. Season with salt and pepper. Serve with potato chips.
Recipe adapted from Bon Appetit, September 2014
3/4 cup butter, softened
3/4 cup sugar
1 tablespoon lemon zest
3 cups flour
1/2 teaspoon baking powder
Pecan topping (recipe follows)
In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until creamy. Add eggs and lemon zest, beating until combined. In a medium bowl, combine flour and baking powder, sift. Gradually add to butter mixture, beating until combined. Wrap dough in plastic wrap, chill for at least 30 minutes.
Heat oven to 375F. Spray 2 (9 by 9) inch baking pans with nonstick baking spray. Press dough evenly into bottom of prepared pans. Prick dough with a fork. Bake for 12 to 15 minutes, or until dough just begins to brown around the edges.
Reduce oven temperature to 350F. Spread pecan topping evenly over prepared crust. Bake for 30 minutes, or until golden brown. Cool completely before cutting into bars to serve.
1 cup butter
1 cup brown sugar
1 cup honey
3 cups chopped pecans
1/4 cup whipping cream
In a large saucepan, combine butter, brown sugar and honey. Bring to a boil over medium-high heat, boil for 5 minutes, stirring constantly. Remove from heat. Cool for 10 minutes. Stir in pecans and cream.
Recipe adapted from Paula Deens Christmas, 2008
GRAND MARNIER BROWNIES
1 box of brownie mix
1/4 cup Grand Marnier liqueur
1 tablespoon grated orange peel (from 2 large oranges)
Make brownie batter according to package directions, substituting liqueur for water. Stir in grated orange peel. Spread in prepared pan and bake. Cool then cut into squares.
Recipe adapted from The Arkansas Democrat Gazette, October 2003