Dinner Party Menu: Part One-Appetizers

When I was teaching "live" cooking classes, my most frequent request was for a dinner party menu that would allow the hostess (or host!) to serve a delicious meal but also be able to spend time with their guests.  The following series of videos will do just that: from appetizers, salad, main course, side dishes to dessert.  All designed to let you entertain with ease.

French Gougères

1½ cups water

½ cup butter, cut into cubes

1½ cups flour

6 large eggs

1 cup grated gruyere or Swiss cheese, packed

½ cup freshly grated Parmesan cheese, packed

1 teaspoon salt

¼ teaspoon cayenne pepper, or to taste

Preheat oven to 400º and line two baking sheets with parchment paper.

Place the butter, water and salt in a 3 to 4 quarts pan over medium heat and bring to a simmer, stirring until the butter melts.  Add the flour all at once and stir vigorously with a wooden spoon until the mixture is smooth and thick with no lumps.  Remove from the heat and allow mixture to cool.  Add the eggs one at a time, beating with a hand-held mixture until all are incorporated into the mixture.  Stir in cheeses and pepper.

Transfer mixture to a large piping bag fitted with a plain tube and  pipe mounds onto prepared baking sheets.  Alternatively, you can drop mounds using two spoons.  You should get about 4 dozen from this recipe.

Bake until puffed and golden brown, about 30 minutes.  Rotate your baking sheets about half way through the coking time.

The puffs can be frozen before baking, simply add a few minutes to the cooking time.

These may be made the day before your dinner party and reheated just before serving

Melon and Proscuitto

Cut a melon of your choice into bite-sized cubes, wrap with a strip of thinly sliced proscuitto. 

You can make these in the morning, wrap with saran and arrange on a tray with a toothpick in each cube just before your guests arrive.

WATCH THE VIDEO

Hoisin Chicken Tacos & Wrap

I thought about naming this recipe “Poor Man’s Peking Duck”, but it is really far too delicious to be called a poor anything.  The flavors are similar to Peking Duck but it is a much easier dish to make - and far less expensive!

If you should have leftovers, the chicken reheats well and is also delicious cold.

For the video demonstration, I used double the quantities listed below since we were going to a pot-luck supper.

 

Hoisin Chicken Tacos

10 (4- to 5-inch) flour tortillas

½  cup hoisin sauce

4 tablespoons soy sauce

4 tablespoons mild honey

2 tablespoons minced peeled fresh ginger

2 teaspoons rice vinegar  ( dry sherry makes a good substitute)

4 garlic cloves, minced

¼  teaspoon cayenne

1 ½  lb skinless boneless chicken thighs (about 6)

½  a cucumber, seeds discarded and cut into thin slivers

3 scallions, trimmed and cut into thin diagonal slices.

 

Preheat broiler and lightly oil rack of a broiler pan. Or grill outside.

Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1½-quart saucepan. 

Toss chicken with ¼ cup in a large plastic bag to coat, and marinate for about an how.  Broil 2 to 3 inches from heat,  turning once, until cooked through and deep golden, about 10 minutes. A thermometer insterted into a thick part of the thigh should register 170 degrees. Transfer to a cutting board and let stand, uncovered, 5 minutes. 

Boil sauce until slightly thickened, about 2 minutes, and simmer, stirring, 2 minutes. 

While chicken is resting, put tortillas in a single layer in a dry skillet or griddle to warm.  You can keep them warm wrapped in a clean dish towel.

Cut chicken crosswise into ¼-inch-thick slices. 

To eat, wrap up chicken, sauce, cucumbers, and scallions in tortillas.

NOTE:  You can use  larger tortillas and make a wrap!

Please watch the video:

Betty's Best Taco Recipe-A Healthy Choice

I was in the supermarket a few weeks back and happened to spot taco shells on the shelf.  I hadn't made tacos in years, but when I saw those taco shells I had to have tacos for dinner that night!

The one thing I knew I didn't want to use was a packet of "taco seasoning".  I really don't like using things with ingredients I can't pronounce.  So, like most people these days, I went to the internet to find a recipe.  The one I chose was from Food Network.  The results were not exactly what I was looking for - they were way too spicy, much too salty and greasy.  Other than than, they were great!  After a few tries, this is the recipe I came up with:

Ingredients:

1 tablespoon oil

1 medium onion, chopped 

2 cloves garlic, minced or grated

1 lb. ground beef

⅔ cup beef broth (I use low sodium)

Seasoning mix (recipe follows)

12 corn tortillas

Chopped tomato

Chopped avocado

Shredded cheese - your choice!

Shredded iceberg lettuce

Heat oil over medium heat and add the onion.  Cook until softened.  Add the meat and garlic. Cook, breaking up the meat, until browned.  Drain to removes excessive fat and return to the pan.  Add the seasoning mix and beef broth, bring to a simmer and cook, uncovered, until mixture has thickened - 3 or 4 minutes.

Assemble the tacos with your choice of toppings and serve immediately.

Seasoning mix:

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons cornstarch

1½ teaspoons sweet paprika

1 teaspoon ground coriander

½ teaspoon cayenne pepper

Note:  If you enjoy this recipe, you can make up a batch of the seasoning mix and store in a jar.  It will keep for several weeks.  Then just use 4 tablespoons per pound of meat.

Please watch the video demonstration:

How to make Better Buttermilk Pancakes

Buttermilk pancakes are a real breakfast treat - especially with some blueberries folded in!  It's easy just to grab a box of pancake mix from the supermarket, but it only takes a few more minutes to make them from scratch and they don't  contain any preservatives.  Don't be put off by the buttermilk.  If you don't have it on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes and use that.

See my easy tip at the end of the video for making your own mix ahead of time.

Recipe for Two (makes 7 - 8 pancakes).

1/2 cup flour
1/2 teaspoon baking powder (non-aluminum is best)
1/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons sugar
1/2 an egg, lightly beaten
3/4 cup buttermilk
1 tablespoon butter, melted
1 cup blueberries (optional)

Combine all dry ingredients.  Whisk in buttermilk and egg.  Just before the mixture is fully mixed, add the melted butter.

Preheat a griddle or large frying pan, butter lightly, and, using a 1/4 cup measure, drop mixture, leaving some space in between.  When tiny bubbles start to appear on top, flip the pancakes and cook for a minute or two on the second side.  Serve with warm maple syrup.

Our youngest granddaughter loves these with chocolate chips instead of blueberries!

Watch video demonstration:

How to Bake a Better Buttermilk Biscuit

While we were living in Virginia, I met a wonderful cook named Ethel. I was in her kitchen one day whey she was making her famous biscuits. Never one to miss an opportunity to learn, I paid close attention! She used no special equipment - just her hands. 

She gently rubbed the butter into the flour and other ingredients, lightly kneaded the dough and then cut out and baked the feather-light biscuits. I have followed her method ever since with no changes except for an additional step which I discovered by accident. I was in the process of baking when I was interrupted - just at the point where I had finished rubbing in the butter. Because it was quite warm in my kitchen, I stuck the bowl in the freezer to keep the butter cold. I returned about 15 minutes later, added the buttermilk and proceeded to make the best biscuits ever! 

In addition to being delicious served with jam or honey, biscuits make a great topping for chicken pot pie; a crowd-pleasing hors d'oeuvre when made small, spread with a little honey mustard and filled with a little ham; and simply amazing when split and topped with sausage gravy - another Southern specialty!

Buttermilk Biscuits

2½ cups flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ kosher salt
½ cup (4 oz.) unsalted butter
1⅓ cups buttermilk

In a medium bowl, combine the flour, baking powder, baking soda and kosher salt. Cut the butter in small pieces, toss in the flour and gently rub into the flour. You want to end with fairly large flakes of flour-coated butter. Place the bowl in the freezer for 15 minutes. 

Meanwhile, preheat the oven to 375º and line a cookie sheet with parchment paper. Gently stir in the buttermilk. Gather the mixture together in the bowl then turn turn out onto a lightly floured surface and fold the dough onto itself until it forms a dough. Pat out until it is slightly less than 1" thick and cut out biscuits using a 2½" cutter. Do not twist the cutter but rather push straight down - twisting prevents the biscuits from rising properly. Place the biscuits on the prepared cookie sheet. Gather the scraps and fold together gently. Pat it out again and continue cutting out biscuits. Because the butter is so cold, you can repeat this process once more. 

If you like soft-sided biscuits, place them fairly close together on the cookie sheet, if you prefer them a little more crisp, set them further apart.
Bake for about 20 minutes or until lightly browned on top. If you can, allow them to cool for a few minutes before eating!

Makes 12 biscuits.

NOTE: You can freeze the unbaked biscuits. Bake as instructed - they will just take a few extra minutes.

Watch the video demonstration:

Clarified Butter...The Easy Way

Clarified butter is butter which has been melted and had the milk solids removed from it.  It is useful for frying since it won't burn like regular butter and it is essential for making Hollandaise sauce.

If stored in a sterile container, it will last for weeks in your refrigerator.

Shortbread- Variations on a Theme

I recently had to produce a LOT of cookies for a family event - about 700 or so.  I decided that everyone loves shortbread and so I would simply make different types.  I used my basic recipe (which follows) and simply added flavorings and fillings.  

Shortbread

½ lb. butter, at room temperature

½ cup sugar

2½ cups all-purpose flour

½ cup rice flour

Preheat oven to 325°

Line cookie sheets with parchment paper

Using a mixer, beat butter and sugar until light.  Gradually add flour, beating until a dough forms.  Turn dough out onto a counter and knead with your hands until the dough comes together.

Divide dough in half and roll out between two sheets of waxed paper and cut into desired shapes.  Transfer onto cookie sheets and bake for 17 to 20 minutes.  Check the cookies as they bake - they are done when they just start to color slightly.  You may sprinkle the tops lightly with sugar if you desire.

Allow to cool for 5 minutes and transfer to cooling racks to finish cooling.

Variations:

Add a half cup of any of the following to the dough after all the flours have been added:

Finely chopped nuts (I used hazelnuts)

The finely grated zest of an orange

Mini chocolate chips

Currants

Two tablespoons of finely grated crystallized ginger

I also did one batch with the seeds from a vanilla bean.

Fillings:

I used Nutella to fill the hazelnut cookies

Ganache for the orange

I sandwiched plain cookies with raspberry jam - you may want to boil the jam for a little to make it thicker

The ginger cookies I filled with apricot jam.

As you can see, the combinations are endless - I think a toasted coconut, finely chopped would be good with either raspberry or apricot jam; you could used pecans or walnuts in place of the hazelnuts; I think substituting a ½ cup of almond flour in place of plain flour would be good and on and on.

Watch the video:

Great stocking stuffer - Pie Weight Disc

Looking for a stocking stuffer for your favorite cook?
This gadget from Williams-Sonoma ($12.95) is one of my new favorites.  What is it? a Pie Weight Disc.

It replaces that pesky parchment paper, baking beads or beans you use when baking pie crust "blind".  No more paper ripping and beads dropping all over the place.  

The "petals" gently hold the sides in place until the crust is partially baked and is easy to remove.  Caution: the handle is hot.

Tips for Easier Baking (Plus Christmas cookie videos)

The French have a term for it:  "mis en place".  It means: "everything in its place".  Like many cooks, it took me some time to learn that this is a huge timesaver when you are baking or cooking.  There is nothing more frustrating to be in the middle of a recipe only to find you are out of that one ingredient or implement that is essential for the dish you are preparing.  So here are some tips which I hope you will find helpful for both gearing up for holiday baking and your everyday cooking

.This video provides ten tips for streamlining the baking process. Happy baking!

Getting ready to bake Christmas cookies? Watch these videos for easy to make treats....all family favorites.

Italian Sausage Dinner

Here is a video of my preparing a sausage, potato, onion and red & green pepper meal.....great for dinner or lunch. The video is taken from my "Betty Visits England" video. The highlight of the trip was a visit to Cockburn's butcher shop in Bedale, Yorkshire. We had the opportunity to watch the sausage made by Wayne Pearson.