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pers (jarred is fine)
1/2 cup chopped onion
2 garlic cloves
1-2 canned chipotle chilies, to taste
Combine all ingredients in the bowl
of a food processor (or pitcher of
blender) and process or blend until
smooth. Makes 2 1/2 cups.
STUFFED BAKED MINI POTATOES
24 tiny new potatoes (or 12 larger —
not more than 2-inches diameter)
8 oz. ricotta cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
1/4 cup fresh chives
6 sundried tomatoes, cut into thin
strips
olive oil cooking spray
Bring a pot of water to a boil over
high heat. Add the potatoes and cook
until the potatoes are just tender. (Time
will vary depending on the size of the
potato — do not overcook; the potatoes
should be firm.) Drain the potatoes and
allow them to cool to the touch.
If the potatoes are small, cut off the
tops and use a melon-bailer to hollow
the centers. Also cut a small slice from
the bottom so that the potatoes sit flat
(so they don't fall over when baking). If
the potatoes are larger, first cut them in
half. Spray a baking sheet with non-stick
cooking spray and arrange the hollowed
potatoes on it.
Combine the ricotta, cheddar and
parmesan cheese in a medium bowl and
stir well. Stir in the chives. Use a tea-
spoon to "stuff" the potatoes. (Stuff
them lightly and do not spread the mix-
ture in the potatoes — it should be
fluffy.) Press slice of sundried tomato
into the potato mixture and spray the
entire potato and filling (be generous)
with the olive oil cooking spray. Cover
and chill until ready to cook (up to a
day ahead).
Before cooking, preheat oven to 350F.
Bake the potatoes, uncovered, for 20-30
minutes, until the potato edges are gold-
en. Makes 24 appetizers.
PARMESAN SESAME
DILL FLATBREADS
These are delicious and very gourmet
looking. Serve instead of cheese straws
or as part of a cracker display for dips
and cheeses.
2 cups shredded fresh parmesan cheese
1 cup flour
2 t. dried dill
1 t. fresh ground pepper
1/2 stick (1/4 cup) cold butter,
cut into pieces
cold water
2 T sesame seeds
Combine the parmesan cheese, flour,
dill, pepper and butter in the bowl of a
food processor and process for 10 sec-
onds. With the motor running, add cold
water, 1 teaspoon at a time, until the
dough forms a ball on top of the blade.
Add the sesame seeds and process until
the seeds are incorporated. Remove the
dough, wrap it in plastic wrap and chill
for 1 hour.
Line a baking sheet with parchment
and preheat oven to 350F.
Cut the dough in half and, on a
floured surface, roll the dough into a
very thin rectangle. Cut the dough into
1 1/2-inch wide strips and arrange on
the baking sheet. Fit as many as you can
on the baking sheet (you may need two
or three baking sheets).
Bake the crackers for about 10 min-
utes. (They should not be browned.)
Remove the crackers gently from the
baking sheet when completely cool and
store in an airtight container for up to 3
weeks. Makes varied amount of crackers.
The 1/4/ 0.1•
Mettin Pot
a fondue restaurant
Dip into something different.
888 W. Big Beaver Road • Troy • (248) 362-2221
Four-Course Fondue
(;ourse One: Savory cheese fondues
Course 'Iwo: Gourmet salads,
Course Three; Variety of entrees with seafood and meats
Course Four: Mouth-watering chocolate fondues
Over 80 locations nationwide ‘vww.meltingpot.com
ROAST BEEF AND CARAMELIZED
ONION SANDWICHES
Caramelized onions:
2 T. olive oil
2 large onions, chopped
1 T. sugar
Heat oil in large skillet over medium-
high heat. Add the onions and cook,
stirring frequently, until they begin to
color, about 8 minutes. Stir in the sugar
and cook for about 5 minutes more,
stirring frequently, until the onions are
very soft and golden.
Sandwiches:
1 baguette, sliced into thin rounds
Roasted Pepper Chipotle Mayo (recipe
above) or spicy brown mustard
1 to 1 1/2 pounds very thinly sliced
medium-rare roast beef
chopped fresh parsley, garnish
Arrange baguette slices on a baking sheet
or other flat-bottomed pan. Spoon a
small amount of the mayo on the bread.
"Mound" a thin slice of roast beef on
the bread. (You may have to cut the beef
to fit appropriately.) The beef may be
folded or twisted for attractiveness. Place
a small amount of onions on top of the
beef or to the side of it. Sprinkle the
sandwich with parsley.
Repeat with remaining ingredients.
Makes about 30 to 36 appetizers. II
PACKAGE INCLUDES:
• Dinner for 2 Adults & 2 Children
-Chef's Signature Salad
Choice of: Prime Rib,
Imported Mushroom Fettuccini,
Shrimp & Asparagus Saute over
Angel Hair Pasta with Vermouth,
Stuffed Chicken Breast with Boursin
Cheese & Sun Dried Tomato Sauce
Wild Mushroom Pasta,
-Vegetable, Potato & Dessert
'Special Children's Menu
• Bottle of Champagne
• Clown with face painting & balloons
• Overnight accommodations for 4
• Breakfast for 2 Adults & 2 Children
• Late check out of 3:00PM
For more recipes, see
vvvvvv.detroitjevvishnews.com
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12/24
2004
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