Saturday, October 1, 2016


The temperature is dropping :( and pumpkins are everywhere! I'm not ready for the colder days and nights but I have dragged out my autumn gear and turned on the heat as I look back on some of my autumn menus. I have made several pumpkin themed dinners.
Here is a menu with a few recipes:

Mesa Grill Pumpkin soup
Cheese spread with pumpkin oil and black olives
Sweet Potato wontons

Prawns with pumpkin seed pesto

Pumpkin Parmesan Toasts

Salad with dressing in pumpkin sauce boats on the side
Pumpkin spiced Apples
herb spiced pork roast
Cranberry and Apple Tart with Pumpkin Ice Cream

Mesa Grill Pumpkin Soup

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper
Garnish: 1/2 cup toasted pumpkin seeds

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

Pumpkin Seed Pesto-


    • 1/2 cups hulled, roasted, salted pumpkin seeds (pepitas)
    • 2 tablespoons Parmesan
    • 2 cloves garlic
    • 1 cup basil
    • 1/2 cup parsley
    • 2 tablespoons lemon juice
    • 2 teaspoons lemon zest
    • 1/2 cup extra-virgin olive oil  Buy all at Peapod

    1. 1. Make the pesto: Combine the pumpkin seeds, Parmesan, and garlic in the bowl of a food processor fitted with a metal blade. Process until the seeds are finely ground -- about 30 seconds. Add the basil, parsley, lemon juice, and lemon zest and pulse in the olive oil until the herbs are chopped and olive oil is just incorporated. Serve immediately, refrigerate for up to two days, or freeze for up to two months until ready to use
    2. Pumpkin Ice Cream (
    3. 1(15 ounce) can solid-pack pumpkin
    4. cup cream
    5. 23cup  half-and-half
    6. 23cup  sugar
    7. teaspoon  vanilla
    8. teaspoon  cinnamon
    9. 12teaspoon  ground ginger
    10. 18teaspoon grated nutmeg
    11. 18teaspoon  ground cloves
    12. Whisk together ingredients until smooth.
    13. Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
    14. When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
    15. Freeze time is cook time (average machine timing).
  1. Cheers!!!! Stay warm my friends!

    Saturday, September 17, 2016

    Amazing DIY ideas!

    I posted this on FB- it's from Fanastic Things in the World -Amazing DIY Ideas!
    Can't seem to get it to everyone so I'm posting it here too!
    It's great! Let me know if you can open it.

    Saturday, July 23, 2016

    Memorable events

    This was an Autumn theme-

    Latin Party

    Tea Party

    Bridal Shower

    what can you plant in July and still expect to get a harvest?

    Summer Squash
    An early to mid July planting of zucchini, crook neck or patty pan squash should still produce some fruit by the end of the season.  The harvest you should expect will be smaller than you would have gotten if the plants went in during the month of May.  But  you can still have a good harvest from mid September until the frost freeze your plants in October.

    In fact if you struggle with powdery mildew in your garden, a July planting of any of these summer squashes may be just the thing your harvest basket needs.  When your spring planted squashes start to fall to the powdery mildew, your July plants will just be kicking in!!  Here’s our growing guide for summer squash.

    July gardening

    What to plant in July -
    Good days for planting beets, carrots, radishes, salsify, turnips, peanuts, and other root crops. Also good for vine crops.
    24th-25th A barren period.
    26th-27th Good days for transplanting. Root crops that can be planted now will yield well.
    28th-29th Poor days for planting, seeds tend to rot in ground.
    30th-31st Plant seedbeds and flower gardens. Good days for transplanting. Most fruitful days for planting root crops.

    - Farmer's Almanac

    Lemon, Soy and Mint Chicken Legs

    Adapted from Hugh Acheson's book "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen" (Clarkson Potter, $35). 
    1/4 cup plus 2 tablespoons olive oil
    1/4 cup soy sauce
    2 tablespoons each: Dijon mustard, fresh lemon juice
    2 teaspoons grated lemon zest
    1/2 teaspoon red pepper flakes
    1/4 cup each, minced: fresh mint, fresh flat-leaf parsley
    1/2 teaspoon kosher salt
    3 1/2 to 4 pounds chicken thighs and legs (about 6 medium pieces)
    Prepare charcoal or gas grill that will give you medium to medium-high heat for 15 to 20 minutes cooking time. If you use charcoal, be sure coals are very gray and cooked down to help prevent flare-ups during cooking.
    Mix oil, soy sauce, mustard, lemon juice, zest, pepper flakes, mint and parsley in a small bowl. Very lightly salt chicken thighs and legs. 
    Place chicken, skin side down, on grill. Cook about 8 minutes. Turn pieces skin side up; continue grilling.
    Divide herb sauce in half, placing portions in separate bowls. Baste tops of chicken with half the herb sauce; reserve remainder for serving. (Don't cross-contaminate the bowls of sauce.) Continue grilling until internal temperature registers 165 degrees. Transfer cooked pieces to a serving platter; drizzle with reserved herb sauce.
    Serves: 6

    Friday, March 25, 2016

    Potatoes cooked in Wine

    Potatoes cooked in Wine. 
    1 kilo (2lb) potatoes (peeled and thinly sliced)
    2 onions (finely chopped)
    4 tbsp olive oil
    1 large glass white wine
    1 cup beef stock
    1 bay leaf
    salt and black pepper


    1. Fry the onion in the oil, add the potatoes and fry until slightly crispy on both sides. Add the wine, stock, bayleaf, salt and pepper. Seal with lid and leave to simmer for 25 minutes.
    2. Remove the lid and grill (broil) for 10 - 12 minutes. This should reduce the stock. 
    3. Serve with sausages. A dry white wine (chilled) should be served with this dish.

    International BBQ

    Aussie Shrimp on the Barbie with Orange Ginger

    6 Servings:

    12 Giant Prawns, shelled and
    1/4 c Butter
    1 c Orange juice (freshly
    2 tb Sherry
    1 ts Orange Zest (grated)
    2 Green onions, tops and white
    1 ts Ginger root (freshly grated)

    Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the prawns.
    ***End of Recipe***

    Barbecued Swordfish with Thai Banana Salsa
    4 Servings:

    1 1/2 lb Swordfish

    3 tb Soy sauce; light
    3 tb Sherry; dry
    2 tb Oil
    2 tb Oyster sauce
    1 tb Honey


    2 Bananas; peeled and chopped
    1 Red pepper; chopped
    1/4 c Cilantro; chopped
    2 tb Ginger; minced
    2 tb Orange juice
    2 tb Lime juice
    2 tb Brown sugar
    2 tb Fish sauce
    2 tb Thai chili sauce

    Marinate swordfish in barbecue sauce 15 min to 2 hours. Combine ingredients for banana salsa in a bowl. Taste and adjust seasonings. Barbecue swordfish over medium heat for about 8 min. It is done when it just feels firm to the touch. Serve with salsa.
    ***End of Recipe***

    Grant's London Broil
    4 Servings:

    1 tb Lemon pepper
    1 tb Garlic powder
    1/2 ts Pepper, black, fresh ground
    1/4 ts Cayenne pepper
    1/4 ts Paprika
    3 lb London broil, 2" thick

    Combine spices in a shallow pan large enough to hold London Broil. Coat entire broil with rub mixture and cover pan with plastic wrap. Set aside at room temperature for approximately 2-3 hours or refrigerate overnight. Meat will look wet. Pat dry but don't remove rub. Pre-heat gas grill on HIGH for 10 minutes. Reduce heat to MEDIUM and place meat on center of grill. Close cover and grill for 10-15 minutes; turn meat over and grill for an additional 10-15 minutes for medium-rare. Use tongs. Don't pierce meat with fork, so as to retain juices. For conventional charcoal grilling, start coals and let burn down to a light gray. Place rack approximately 6 inches from coals. Proceed as above.
    ***End of Recipe***

    Italian Brochettes with Angel Hair Pasta
    6 servings:

    2 sm Japanese eggplants
    1 Zucchini
    1 Yellow crookneck squash
    1/2 lb Button mushrooms
    1 Red bell pepper
    1 Yellow bell pepper
    2 sm Red onions
    1 Fennel bulb
    1/2 lb Cherry tomatoes
    1/2 bn Fresh thyme
    1 pn Crushed red pepper
    Grated zest of 1 lemon
    1/2 ts Salt; optional
    1/2 ts Pepper; optional
    9 Garlic cloves
    Juice of 2 lemons
    1/4 c Vegetable broth or olive
    1/2 c Tomato sauce
    1 lb Angel hair pasta

    Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl.

    MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables & allow to marinate for 15 minutes.

    Prepare grill & cover to build intense heat. Skewer vegetables. Toss thyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allow to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes.

    Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta. Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables.

    VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta.
    ***End of Recipe***

    South Seas Pork Tenderloin
    4 servings:

    2 1/2 pound pork tenderloins
    1 1/4 c Orange juice
    1/2 c Teriyaki marinade and sauce
    2 tb Honey
    1/4 ts Pepper
    3 Garlic cloves; crushed
    2 sl Peeled fresh ginger; 1/8
    Nonstick cooking spray
    8 sl Cored peeled fresh pineapple

    1. Trim fat from pork. Combine pork and next 6 ingredients in a zip-top plastic bag. Seal; marinate in refrigerator 8 hours or overnight. Remove pork from bag, reserving marinade.

    2. Prepare grill. Place pork on rack coated with cooking spray; grill 12 minutes, turning and basting frequently with reserved marinade. Add pineapple to grill; grill pineapple and pork an additional 8 minutes or until pineapple is lightly browned and pork registers 160 degrees (slightly pink), turning occasionally and basting pork. Cut pork across grain into 1/4 inch thick slices. Serve with pineapple.
    ***End of Recipe***

    Unusual Chinese Grilled Shortribs
    4 servings:

    4 ea Large, meaty shortribs
    1/3 c Oriental toasted sesame oil
    4 1/2 tb Peanut butter
    4 tb Brown sugar
    2 1/4 tb Curry powder
    3/4 c Soy sauce
    1/2 tb Black pepper (fresh cracked)
    1/2 c Rice sherry wine
    1/2 ea Fresh ginger root
    2 ea Large garlic cloves (minced)
    10 ea Green onions

    Make short ribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or other flat surface, pound meat until it is off an even thickness.

    NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs.

    MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours.

    NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.
    ***End of Recipe***

    Thai Bbq Chicken Appetizers

    3 lb Chicken wing drummettes

    1/4 c Coarsely chopped garlic
    1 bn Cilantro
    1 ts Ground turmeric
    1 ts Curry powder
    1 1/2 ts Ground dried chilis
    1 tb Sugar
    1/4 ts Salt
    3 tb Thai fish sauce

    1/2 c Coconut milk (canned is ok)

    1/2 ts Dried chili flakes
    2 Garlic cloves
    1 tb Brown sugar
    1/4 ts Salt
    1/2 c Chinese red rice vinegar
    1 Green onion; thinly sliced
    1 tb Coarsely chopped cilantro

    Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

    Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.

    American Dr. Pepper Flank Steak

    Before fancy meat tenderizers were available, people used to marinate tougher meat in Coca-Cola, because of its acidic content. This recipe uses Dr. Pepper because it has more sugar, and when the meat cooks, the sugar caramelizes, adding a great flavor.

    Steak Ingredients:

    1 (16-ounce) bottle of Dr. Pepper
    4 cloves garlic, peeled
    2 cinnamon sticks
    2 Tablespoons Grill Blend (recipe below)
    1-1/2 pounds of flank steak

    Grill Blend Ingredients: (Yields about 1 cup)
    4 Tablespoons kosher salt
    3 Tablespoons Pasilla Powder (homemade chile powder, see recipe below)
    2 Tablespoons dried granulated garlic
    2 Tablespoons sugar
    2 Tablespoons ground cumin
    2 Tablespoons coarsely ground black pepper
    1 Tablespoon ground thyme

    Pasilla Powder Ingredients (yield 1 cup)
    5 pasilla chiles

    Pasilla Powder Directions:
    1. Prepare the pasilla chiles by removing the stems and seeds.

    2. Toast the peppers in a skillet over medium height for 5 minutes, turning them frequently until they are dry and crisp, but not burned.

    3. Puree the peppers in a coffee grinder until they become a fine powder. (Be sure to clean the coffee grinder very well when you are done.)

    Ancho powder: Use 5 ancho peppers instead of the pasillas and proceed as directed. Guajillo Powder: Use 5 guajillo peppers instead of the pasillas and proceed as directed.

    Grill Blend Directions:
    1. Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear.
    2. Store the blend in an airtight container. Shake or stir it again before each use.

    Steak Directions:
    1. In a large bowl, combine the Dr. Pepper, garlic cloves, and cinnamon sticks.
    2. Add the flank steak, cover with plastic wrap and refrigerate for 12 hours.
    3. Prepare and light the grill, and heat to medium-high. Remove the flank steak from the marinade and pat dry with paper towels.
    4. Season both sides with the Grill Blend.
    5. Grill the steaks from 3 to 4 minutes on each side, or until done (never cook flank steak past the medium-rare stage or it will be very tough.)
    6. Remove the steak from the grill, and let rest for 4 or 5 minutes, loosely covered with foil. Cut the steak across the grain into 1-inch-wide slices.

    Serve with Avocado Sour Cream or Pico de Gallo

    Avocado Sour Cream
    (Yield 4 cups) Try this as a condiment with the Dr. Pepper steak recipe on tortillas, or with raw vegetable sticks, crackers, or tortillas.

    Another variation: layer it with your favorite bottled or fresh salsa, and shredded Cheddar or jack cheese in a straight-sided glass bowl and use as a dip.

    2 ripe avocados, seeded and peeled
    1 1/2 cups sour cream
    1/2 cup heavy whipping cream
    1 teaspoon kosher salt, or to taste
    1/2 teaspoon Tabasco, or to taste
    2 Tablespoons snipped chives (optional)

    1. Combine the avocados, sour cream and heavy cream in a food processor or blender and process until smooth.
    2. Add the salt, Tabasco and chives. Taste for seasoning.
    3. Store in an airtight container in the refrigerator until ready to serve (serve within 8 hours.)

    Pico De Gallo
    This basic salsa goes with beef, pork, chicken and even fish. It is best to use it up the same day you make it. (Yield 2 cups)

    5 jalapeno peppers, stemmed, seeded and diced
    1 cup diced tomatoes
    3/4 cup diced red onions
    1/2 cup diced jicama
    1/2 cup chopped fresh cilantro
    Juice of 2 limes
    3/4 teaspoon kosher salt, or to taste

    1. In a mixing bowl, thoroughly combine all the ingredients.
    2. Cover and refrigerate for 1 or 2 hours before serving.
    3. This salsa will keep for 24 hours in the refrigerator.

    And now for some great ideas for grilling Vegetables. The following vegetables can be marinated and then grilled.

    -- Artichokes. After blanching, marinate in olive oil, lemon and herbs.

    -- Beets. After blanching, marinate or baste with olive oil and lemon.

    -- Broccoli. Blanch briefly, then marinate in a little teriyaki sauce and a dash of balsamic vinegar.

    -- Carrots. After blanching, baste with a little butter seasoned with preserved ginger and garlic.

    -- Corn. If it's older, blanch it briefly first; if young and tender, just cook it on the grill, dusted with a little olive oil or butter, cumin and chili powder.

    -- Garlic. After blanching, marinate whole heads in a little olive oil, salt and thyme; or use duck fat and chicken stock instead for real decadence.

    -- Asparagus with Pesto. Toss asparagus with pesto to taste, a little olive oil and minced garlic. Grill (hot coals) until lightly charred, then serve as is, or with more pesto.

    -- Grilled Winter Squash with Cumin. Slice winter squash or pumpkin into 1/2- to 3/4-inch pieces. Dress with a little olive oil, lots of chopped garlic, and cumin, salt and pepper or hot red pepper flakes to taste. Oregano and thyme are optional. Grill over medium coals, turning until tender. Delicious with anything Mexican or Indian.

    Be creative and grill the following fruits.

    -- Peaches, Nectarines, Figs and Apricots. Halve and pit stone fruit. Figs may be halved or left whole, if desired. Baste with a little honey mixed with white wine, and cook until just warmed through, turning once. Serve either with ice cream or goat cheese and a sprinkling of sweet basil.

    -- Pineapple. Baste slices with brown sugar mixed with lime and butter. Serve with anything spicy, especially Mexican or Southeast Asian flavors. For a fire-and-ice ending, serve with pineapple sorbet.

    -- Bananas. Grill alongside anything Mexican or marinated in Mexican-style seasoning paste.

    -- Assorted Fruits. Grill a mix of apples, pears, peaches, nectarines, figs and pieces of pineapple; remove from grill and splash them with liqueur, then serve with sorbet or ice cream and a big spoon.

    Mexican Soup

    Here is a traditional country-style Mexican soup that really

    Caldo de Papas con Queso (Potato and Cheese Soup)

    2 Tbs (30 ml) butter
    4 small new potatoes, cut into 3/4-inch (2 cm) cubes
    1 onion, finely chopped
    1-3 cloves garlic, finely chopped
    2 large ripe tomatoes, finely chopped
    4 cups (1 L) beef, chicken, or vegetable stock
    2 canned mild green chiles, drained and chopped
    1 cup (250 ml) heavy cream, half-and-half, or milk
    Salt and freshly ground pepper to taste
    12 oz (350 g) Monterey jack or white cheddar
    cheese, shredded
    4 scallions (spring onions), green and white parts,
    finely chopped

    Heat the butter in a large, heavy pot (Dutch oven) and saute the
    potatoes and onion until they begin to soften, 6 to 8 minutes.  Add
    the garlic and cook for 2 minutes.  Add the tomatoes and cook,
    stirring occasionally, for 5 minutes.  Add the stock and green chiles
    and bring to a boil.  Reduce the heat and simmer uncovered until the
    potatoes are cooked but still firm, about 5 minutes.  Stir in the
    salt, pepper, and cream.  Divide the cheese between 4 to 6 soup bowls
    and ladle the soup over it.  Garnish with chopped scallions.  Serves 4
    to 6.

    Bon appetit from the Chef at World Wide Recipes

    Green Olive Dip

    Green Olive Dip

    -1 8 oz pkg cream cheese softened

    -1 cup mayo

    -1 cup sour cream

    -finely chopped green onions

    -1/2 cup chopped stuffed olives

    -2 Tbls. juice from olives

    -1 Tbls. liquid smoke

    -garlic salt to taste

    -Mix all ingredients together and refigerate over night.

    -Serve with crackers.

    Deep Fried Pineapple

    Deep fried Pineapple In Coconut Batter

    12 oz. fresh pineapple, free of skin and cut into 1” cubes
    8 oz. beer
    1 cup self-rising flour
    a touch of water, if needed
    2 tsp. sugar
    2 oz. coconut
    a little flour
    6 Tbsp. dark rum
    1/4 cup powdered sugar
    juice of half a lemon

    Dry the pineapple on a piece of paper towel. Heat the fryer to 375°F.

    Whisk together flour and beer; add enough water to make a thick fritter batter. Stir in the sugar and coconut.

    Dust the pineapple in a little flour, then pop it straight into the batter. Gently shake off excess batter and then drop the coated pineapple pieces, one by one, into the hot oil. (Do not cook more than 8 pieces at a time or the temperature of the oil will dip and the pineapple will not crisp up the way it should).

    When cooked, lift out the pieces with a slotted spoon and drain well on absorbent paper, repeating the process until all the pineapple is cooked. Sprinkle pineapple pieces with a little sugar and keep warm but uncovered.

    Warm together the rum, sugar and lemon juice and just spoon over the fritters at the table. 

    Chocolate Sherbet

    * Exported from MasterCook *

               Bittersweet Chocolate Sherbet with Coconut-Rum Sauce

    Recipe By     :
    Serving Size  : 4     Preparation Time :1:30
    Categories    : 

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      3             ounces  semisweet chocolate
         1/3           cup  granulated sugar
         1/2           cup  light corn syrup
         1/2           cup  cocoa
                            Coconut-Rum Sauce
      1                cup  coconut cream
      1                cup  milk
      4                     egg yolks
      2        tablespoons  white rum
      1           teaspoon  vanilla extract

    PREPARATION: For the sherbet, cut chocolate into small pieces. In a medium
    saucepan, bring the sugar, 2 cups water, and corn syrup to a boil over
    medium heat. Remove from heat and stir in chocolate. Let stand about 2
    minutes, and then whisk until smooth. Sift the cocoa into a small bowl.
    Whisk syrup mixture into cocoa gradually to prevent lumps from forming.
    Strain and cool completely. Transfer mixture to an ice-cream maker and
    freeze according to manufacturer's instructions.

    Sherbet mixture can be prepared a few days ahead and refrigerated until
    freezing time. Or freeze and transfer sherbet to an air-tight container.
    Keep frozen no longer than 8 hours before serving.

    COCONUT-RUM SAUCE PREPARATION: In a medium saucepan, bring coconut cream and milk to a boil. In a bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the yolks. Return mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 3 minutes. Strain into a bowl and cool. Stir in rum and vanilla.

    Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator.

    SERVING: Serve 2 scoops of sherbet topped with sauce.

    more from 2001 -Sandwiches from my catering menu


    Grilled, sliced chicken breasts topped with a lemon ricotta and zucchini salad on foccacio
    Chicken, bacon and pecans with a lemon yogurt mayonnaise
    Asian seasoned chicken with a light cabbage, carrot and spinach slaw
    Sliced turkey in a tangy BBQ sauce with shredded cheddar and sliced pickles
    Chicken faijitas with condiments

    Pork tenderloin and cucumbers with a  horseradish mayonnaise
    Cumin marinated flank steak grilled and sliced. Served room temp with my own red pepper salsa, avocados and provolone cheese.
    Thick cut bacon, cream cheese, radishes,avocado and greens
    Roast beef wraps with horseradish cole slaw

    Fennel and roast peppers with my own boursin
    Tomato chutney, brie wedges, and crunchy cucumbers and red leaf lettuce
    Portobello, Tomato,basil and fresh mozzarella
    Thick chunky pieces of hard boiled eggs mixed with bacon and pecans

    Digging around recipes saved from 2001 & 2...First: Mousses....

                   RECIPES ARE ALL FROM s.o.a.r.


    Recipe By     : 
    Serving Size  : 4    Preparation Time :0:00
    Categories    : Vegetables                       Masterchefs

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       6       lb           Spinach, fresh
       6       ea           Egg whites
       1       pn           Nutmeg
         1/4   ts           Salt
         1/4   ts           Pepper
       4       oz           Cream, heavy

           Blanch spinach for 30 seconds and drain
           Put into a food processor with egg whites,
      nutmeg, salt and pepper.  Process for 1 minute.
      Drizzle in cream while processing.
                                  SALMON MOUSSE

    Recipe By     : 
    Serving Size  : 8    Preparation Time :0:00
    Categories    : Appetizers                       Seafood

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       3       tb           Flour
       3       tb           Powdered sugar
       2       ts           Dijon style mustard
       2       ts           Salt
                            Few grains cayenne
       4                    Eggs
       1 1/2   c            Milk
         1/2   c            Tarragon vinegar
       3       tb           Melted butter
       2                    Plain gelatin, envelope
         1/4   c            Water, cold
       3       c            Salmon, flaked
       1       c            Cream, whipped

      Mix flour, sugar, mustard, salt and cayenne in top of
      double boiler. Add eggs and whisk until smooth.  Add
      milk.  Stir in vinegar, slowly (or it will curdle);
      mix well.  Cook over hot water until thickened,
      stirring constantly.  Add butter. Soften gelatin in
      cold water;  add to hot mixture.  Stir until gelatin
      is completely dissolved.  Add salmon. Chill, stirring
      occasionally.  When slightly thickened, fold in
      whipped cream.  Turn into a 2 quart fish shaped mold
      rinsed with cold water.
      Unmold on lettuce.  Decorate with slices of pimento,
      olive, and thin slices of radish set in appropriate
      places for eyes and scales.

    *  Exported from  MasterCook II  *

                                 Cucumber Mousse

    Recipe By     : Mrs. M. M. Alexander
    Serving Size  : 10   Preparation Time :0:30
    Categories    : Salads                           To Post

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       1 1/2  Cups          Boiling Water
       3      3 Oz. Pkgs.   Lemon Gelatin Powder
       1      Package       Unflavored Gelatin*
       1      Teaspoon      Salt
         1/3  Cup           White Vinegar
       1 1/2  Cups          Sour Cream
         3/4  Cup           Mayonnaise
       3      Cups          Cucumber -- peeled & grated
       2      Tablespoons   Green Onions -- chopped

    Pour boiling water over the lemon gelatin and stir until dissolved.  Add
    unflavored gelatin which has been softened, salt, and white vinegar.
    Place in refrigerator until gelatin mixture begins to thicken.  Beat
    with electric mixer until gelatin mixture is foamy, 2 to 3 minutes.
    Fold in, or beat in at low speed with mixer, sour cream and mayonnaise.
    Add cucumber and onion, mixing thoroughly.  Place in a well greased 2
    quart mold and chill until set, about 2 hours.  To unmold place a warm
    cloth around the mold to loosen it.  Garnish with cucumber slices so
    your guests will not mistake this for a lime dessert mold.

    Serves:  8 to 10

    Source:  "Mountain Measures" of the Junior League of Charleston, WV.

    ed. 1974

       1      Lb.           fresh asparagus or 2 pkg. (10 oz. each -- frozen)
       2                    eggs -- beaten
         1/2  Tsp.          nutmeg
                            salt and freshly ground white pepper
         1/2  C.            heavy cream
                            parsley sprigs and lemon wedge for garnish
                            Lemon Sauce
         1/2  C.            asparagus cooking liquid
       3                    egg yolks
       3      Tbsp.         lemon juice

                         *  Exported from  MasterCook  *

                        Asparagus Mousse With Lemon Sauce
       1      Lb.           fresh asparagus or 2 pkg. (10 oz. each -- frozen)
       2                    eggs -- beaten
         1/2  Tsp.          nutmeg
                            salt and freshly ground white pepper
         1/2  C.            heavy cream
                            parsley sprigs and lemon wedge for garnish
                            Lemon Sauce
         1/2  C.            asparagus cooking liquid
       3                    egg yolks
       3      Tbsp.         lemon juice

    Recipe By     : 
    Serving Size  : 6    Preparation Time :0:00
    Categories    : Vegetables

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
    Steam asparagus in boiling salted water until barely
    tender. Drain cooking liquid, reserving 1/2 cup for sauce.
    Cut asparagus in 1-inch lengths. Puree in blender or proces- 
    sor. Preheat oven to 375 degrees. Blend asparagus puree with eggs
    and seasonings. Bring cream to a boil and stir in puree. Pour
    into 1-quart souffle dish or individual molds. Cover with foil
    punctured in several places to let steam escape during baking.
    Place casserole in oven in a larger pan filled with water.
    Unmold and garnish with parsley and lemon.
    Sauce: If more than 1/2 cup asparagus liquid remains,
    cook it down over double boiler. Whisk egg yolks and lemon
    juice until mixture is light and doubled in size. Whisk into
    asparagus liquid until sauce is thick, cooking just 3 minutes
    to prevent curdling.