Salmon and Sorrel Salad in Endive Cups

Posted by Cooking with Sierra in Appetizers, Brunch and tagged with , , , , , , , , , , , , ,

Ingredients:

  • 1 lb. poached salmon
  • 1 small red onion, chopped
  • 1 stalk celery, chopped
  • 1 avocado, sliced
  • 1/2 cup sorrel leaves, or use arugula
  • 1 to 2 tbsp. capers, drained
  • herbs of choice
  • fresh lemon juice
  • 1/2 cup mayonnaise
  • 20 endive leaves
  • salt, pepper to taste

Directions:

  1. Simply flake salmon in large chunks into salad bowl. Add onion, celery, avocado, sorrel or arugula, capers, herbs, squeeze of lemon juice, mayonnaise and salt and pepper.
  2. Mix well but gently. Scoop into endive leaves.

Mushroom Bisque

Posted by Cooking with Sierra in Brunch, Soups and tagged with , , , , , ,

Ingredients:

  • 1/4 cup butter
  • 1 pound chopped fresh mushrooms, mixed, such as Portobello, shiitake, and especially morel when in season
  • 1/3 cup chopped onion
  • 1 tbsp lemon juice
  • 3 tbsp. flour
  • 4 cups chicken broth
  • 2 cups half and half
  • 1/2 cup sherry or marsala
  • parsley, marjoram
  • salt, pepper to taste

Directions:

  1. Melt the butter in a large pot over medium-high heat. Add the onion and sauté until translucent. Blend in flour gradually and cook mixture over medium heat for approximately a minute. Slowly pour in chicken broth. Season with salt and pepper. Cook until thickened, then stir in half and half and lemon juice. Add mushrooms and herbs. Cook until well heated through being careful not to boil. When done, add sherry and serve garnishing with parsley.

Strawberry Trifle with Lemon Curd

Posted by Cooking with Sierra in Brunch, Desserts and tagged with , , , , , , , , , , , , , ,

Ingredients:

  • 1/3 cup sweetened flaked coconut
  • 1/4 cup dry sherry
  • 24 oz. fresh strawberries, sliced
  • 2 tsp. grated lemon zest
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 store-bought pound cake cut into 3/4 inch thick slices
  • 1/3 sliced almonds, coarsely chopped
  • 1 batch lemon curd, recipe follows

Directions:

  1. Pre-heat oven to 350° F. Spread coconut on a baking sheet, toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries and lemon zest; set aside. In another bowl, with a mixer, beat cream and sugar until stiff peaks form; set aside.
  2. Line the bottom of a 4-quart glass serving bowl with a layer of cake packing tightly. Spread evenly a sayer of lemon curd (see below), then spread evenly half the strawberry mixture, then half the cream. Add a second layer of cake slices, lemon curd, strawberry mixture and cream, then sprinkle with coconut and almonds. Serve immediately, or, for better texture, refrigerate, covered, overnight.

Lemon Curd:

Ingredients:

  • 2 large eggs
  • 1/2 cup sugar
  • 3 tbsp. lemon juice
  • 1 tsp. grated lemon zest
  • 4 tbsp. butter, room temperature, cut

Directions:

  1. In a medium pan, whisk eggs, sugar and lemon juice until light in color. Stir in lemon zest and butter. Cook over low heat whisking constantly until thickened to pudding, about 8 minutes. Transfer and chill 2-3 hours.

Enjoy!

 

 

Asparagus Bake

Posted by Cooking with Sierra in Brunch, Sides and tagged with , , , , , , , , , , ,

Ingredients:

  • 2 lbs fresh asparagus
  • 6 tbsp butter
  • 4 tbsp flour
  • 1 cup heavy cream
  • 1-2 pinches paprika
  • 4 hard-cooked eggs, peeled and sliced
  • 2 cups fresh sourdough bread cubes
  • 1 cup coarsely crumbled Ritz crackers
  • 1/2 cup grated parmigiano-reggiano

Directions:

  1. Pre-heat oven to 350°F. Bring a large pot of salted water to a boil over high heat. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks separating tough fibrous end from tender part. Discard ends.
  2. Cut asparagus into pieces, add to pot and cook until soft, 4-6 minutes. Reserve 1 cup of the cooking water, then drain asparagus.
  3. Melt 4 tbsp. of the butter in a saucepan over medium-high heat. Add flour and cook, stirring, for 2 minutes. Whisk in reserved cooking water, then the cream, stirring until smooth and thick, 8-10 minutes. Add paprika, season to taste with salt and pepper. Layer asparagus, egg and sauce alternately in a medium baking dish ending with sauce. Sprinkle with bread cubes, cracker crumbs and grated parmigiano. Dot with remain 2 tbsp. butter. Bake until bubbling and golden, 25-30 minutes.

Enjoy!

Chocolate Orange Muffins

Posted by Cooking with Sierra in Brunch and tagged with , , , , ,

Ingredients:

  • sunflower oil or peanut oil, for oiling
  • scant 1 cup self-rising white flour
  • scant 1 cup self-rising whole wheat flour
  • 1/4 cup ground almonds
  • 1/4 cup packed brown sugar
  • zest and juice of 1 orange
  • 3/4 cup cream cheese
  • 2 large eggs
  • 1/3 cup semisweet chocolate chips

Directions: 

  1. Pre-heat the oven to 375°F. Oil 10 cups.
  2. Sift both flours into a mixing bowl and stir in the ground almonds and sugar.
  3. Mix the orange zest and juice, cream cheese, and eggs together in a separate bowl. Make a well in the center of the dry ingredients and stir in the wet ingredients, then add the chocolate chips. Beat well to combine all the ingredients.
  4. Divide the batter evenly among the cups, filling each no more than three-quarters full.
  5. Bake in the oven for 20-25 minutes until well risen and golden brown.
  6. Remove from the oven and let cool slightly on a cooling rack, but eat them as fresh as possible. Store in air tight containers

Italian Chocolate Truffles

Posted by Cooking with Sierra in Desserts and tagged with , , , , , , , ,

Ingredients:

  • 6 oz semisweet chocolate
  • 2 tbsp amaretto liqueur or orange-flavored liqueur
  • 3 tbsp unsalted butter
  • 4 tbsp confectioners’ sugar
  • 1/2 cup ground almonds
  • 1 3/4 oz semisweet chocolate, grated, reserve to decorate

Directions:

  1. Melt the semisweet chocolate with the liqueur in a bowl set over a saucepan of hot water, stirring until well combined
  2. Add the butter and stir until it has melted. Stir in the confectioners’ sugar and the ground almonds.
  3. Let the mixture stand in a cool place until it is firm enough to roll into 24 balls.
  4. Place the reserved grated chocolate on a plate and roll the truffles in the chocolate to coat them.
  5. Place the truffles in paper candy cases and let them chill.

Another fun option is roll them in espresso powder or cocoa powder

Chocolate Cupcakes with Cream Cheese Frosting

Posted by Cooking with Sierra in Desserts and tagged with , , , , , , , , , , , , ,

Ingredients:

  • 6 tbsp. unsalted butter, softened
  • 1/2 cup superfine sugar
  • 2 eggs, lightly beaten
  • 2 tbsp milk
  • 1/3 cup semi-sweet chocolate chips
  • 1 1/2 cups self-rising white flour
  • 1/4 cup unsweetened cocoa

Frosting

  • 8 oz. white chocolate
  • 2/3 cup low-fat cream cheese
  • chocolate curls or fun sprinkles, to decorate

Directions:

  1. Pre-heat the oven to 400° Prepare 18 baking cups
  2. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Add the milk, then fold in the chocolate chips. Sift in the flour and cocoa, then fold into mixture. Spoon the batter into the paper cases and smooth the tops.
  3. Bake the cupcakes in the preheated oven for 20 minutes, or until well risen and springy to the touch. Transfer to a wire rack and let cool.
  4. To make the frosting, break the chocolate into a small heat-proof bowl and set the bowl over a saucepan of gently simmering water until melted. Let cool slightly. Put the cream cheese in a bowl and beat until softened, then beat in the slightly cooled chocolate.
  5. Spread a little frosting over the top of each cupcake, then let chill in the refrigerator for 1 hour before serving. Serve decorated with the chocolate curls or fun sprinkles.

Couscous Salad with Roasted Butternut Squash

Posted by Cooking with Sierra in Salads and tagged with , , , , , , , , ,

Ingredients:

  • 2 tablespoons honey
  • 4 tablespoons olive oil
  • 1 butternut squash, peeled, seeded and cut into 3/4 inch chunks
  • 1 1/4 cups couscous
  • 1 3/4 cups low-salt vegetable stock
  • 1/2 cup dried tomatoes
  • 1 zucchini, diced
  • 1 red bell pepper, seeded and diced
  • Juice of 1/2 lemon
  • Sea Salt and Pepper

Directions:

  1. Preheat the over to 375°F. Mix half the honey with 1 tablespoon of the oil in a large bowl, add squash, and toss well to coat. Transfer to a roasting pan and roast for 30-40 minutes.
  2. Put the couscous in a heatproof bowl. Heat the stock in a pan and pour over the couscous, cover, and leave for 3 minutes. Add 1 tablespoon of the remaining oil and fork through, stir in the diced tomatoes, zucchini, and red bell pepper. Re-cover and keep warm.
  3. Whisk the remaining honey and oil with the lemon juice in a pitcher and season to taste with salt and pepper. Stir the mixture through the couscous.
  4. To serve, top the couscous with the roasted squash. May top with roasted pumpkin seeds, parsley, or oregano. Enjoy!
**Chef’s Tip: For a boost of color and Vitamin A, add diced and cooked beets to the mix!
Recipe Compliments of Executive Chef Sierra A. Martin
The Edge Banquet and Conference Center

 

 

Chocolate Rum Bananas

Posted by Cooking with Sierra in Desserts and tagged with , , , , , , , ,

Ingredients:

  • 1 Tablespoon Butter
  • 8 ounces semisweet or dark chocolate
  • 4 large bananas
  • 2 Tablespoons Rum or Coconut Rum
  • Sour Cream, Vanilla Yogurt, Mascarpone Cheese, or Ice Cream
  • Grated Nutmeg and a Sprinkle of Cinnamon

Directions:

  1. Take four 10-inch of aluminum foil and brush them with butter.
  2. Cut the chocolate into very small pieces.
  3. Make a careful slit lengthwise in the peel of each banana, and open just wide enough to insert the chocolate. Place the chocolate pieces inside the bananas, along their lengths, gently push skins back together.
  4. Wrap each banana individually in foil, then place them on grill or campfire for about 5-10 minutes, or until the chocolate has melted.
  5. Remove from heat, plate, and drizzle with rum.
  6. Finish with sour cream, vanilla yogurt, mascarpone cheese, or ice cream topped with nutmeg and cinnamon. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Pecan Pie

Posted by Cooking with Sierra in Desserts and tagged with , , , , , , , ,

Image

Ingredients:

3 eggs beat well in medium bowl

1/2 cup light brown sugar firmly packed

1 cup dark brown syrup

1/2 teaspoon salt

1/2 teaspoon vanilla

1/4 cup pecan halves

Directions:

Mix beaten eggs with remainder of ingredients and pour into shell. Bake at 375° for 45-50 minutes

Make simple Pie Crust or use ready made top with whipping cream or ice cream