GREAT PRESENTATIONS

Makes approximately 1-1/4 cups

1/2 cup English cucumber, peeled and chopped
1/4 cup chicken broth
1 Tablespoon green onion, including green tops, chopped
1/2 cup sour cream
2 teaspoons parsley, minced
salt to taste
4 - 6 drops Tabasco sauce
garnish each with a cucumber spear, 1/2" inch by 3-1/2" inch long, skin on

Place the first 7 ingredients in a blender or food processor and blend well. Taste for seasoning. Pour into a bowl, cover and chill in the refrigerator for 24 hours.

When ready to serve, spoon a small amount of gazpacho into each demitasse cup or martini glass and garnish each one with a cucumber spear.

Wine Recommendation: Gewürztraminer

Lamb Keftedes (Meatballs)
Source: Family Circle	http://www.lhj.com

Prep: 15 minutes Bake: 14 minutes Broil: 6 minutes Ingredients 2 pounds ground lamb* 2/3 cup fresh bread crumbs (2 slices) 2 cloves garlic, finely chopped 1 onion, finely chopped 2 tablespoons red-wine vinegar 1 teaspoon dried oregano 1 teaspoon dried mint 3/4 teaspoon salt 1/4 teaspoon pepper 1 egg Directions 1. Heat oven to 375 degrees F. 2. Mix lamb, crumbs, garlic, onion, vinegar, oregano, mint, salt, pepper and egg in bowl. Form into 2-inch balls (about 32). Place on 2 ungreased rimmed baking sheets. 3. Bake in 375 degree F oven 14 minutes. Remove from oven. Increase to broil. 4. Broil until cooked through, 3 minutes per pan. Transfer to platter. *Note: If lamb is unavailable, use meat loaf mix or ground beef. Makes 8 servings. Nutrition facts per serving: calories: 245 total fat: 16g saturated fat: 7g cholesterol: 102mg sodium: 290mg carbohydrate: 4g fiber: 0g protein: 21g

Smoky Cheese Ball
Source: Better Homes and Gardens	http://www.lhj.com

Makes 3-1/2 cups (56, 1-tablespoon servings) Prep: 20 minutes Ingredients 2 8-ounce packages cream cheese 2 cups shredded smoked cheese (cheddar, Swiss, or Gouda) 1/2 cup margarine or butter 2 tablespoons milk 2 teaspoons steak sauce 1 cup finely chopped pecans or walnuts, toasted Assorted crackers Directions 1. Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours. Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers. Makes 3-1/2 cups (56, 1-tablespoon servings). Nutrition facts per serving: calories: 74 total fat: 7g saturated fat: 3g cholesterol: 13mg sodium: 72mg carbohydrate: 1g fiber: 0g protein: 2g

Vegetable Appetizers
Source: Better Homes and Gardens	http://www.lhj.com

Makes Makes 36 appetizers Prep: 25 minutes Cook: 20 minutes Ingredients 1 recipe Vegetable Bowls (see below) 1/2 cup short-grain rice 1 cup cold water 2 tablespoons rice vinegar or white wine vinegar 1/4 teaspoon salt 1/4 cup finely shredded carrot 1 tablespoon sugar 1 tablespoon sake or dry sherry (optional) 1 recipe Wasabi Sauce (see Recipe Center) 1 recipe Honey-Ginger Sauce (see Recipe Center) 2 tablespoons toasted white and/or black sesame seed Directions 1. Prepare the Vegetable Bowls (see directions below); set aside. (Vegetables may be prepared, covered, and chilled up to 6 hours.) 2. Wash uncooked rice under cold running water, rubbing grains together with fingers, for 1 minute or until water runs clear. Drain. 3. In a medium saucepan combine rinsed, uncooked rice, the 1 cup cold water, vinegar, and salt. Bring to boiling; reduce heat. Cover with a tight-fitting lid. Simmer for 15 minutes. (Rice should be sticky.) Remove from heat; stir in carrot, sugar, and sake or dry sherry, if using. Cover; cool to room temperature. (Mixture may be made ahead and chilled.) 4. Prepare Wasabi Sauce (see Recipe Center) and Honey-Ginger Sauce (see Recipe Center). Use a teaspoon that has been dipped in water to fill Vegetable Bowls with a scant 2 teaspoons of the rice mixture. Place vegetables on a serving platter. Sprinkle with toasted sesame seed and drizzle with Wasabi Sauce or Honey-Ginger Sauce. Serve with remaining sauce. (Serve within 2 hours of filling.) Makes 36 appetizers. Vegetable Bowls: Mix and match vegetables to create 36 "bowls." For cucumber bowls, peel and cut medium cucumbers crosswise into 1-inch pieces. Use a small melon baller or a small spoon to scoop out centers of cucumber pieces to form a cup. For cherry tomato bowls, cut a very thin slice from the bottoms of tomatoes so they stand upright, then cut a thin slice from the tops. Use a small melon baller or a small spoon to scoop out centers of tomatoes from the top. For romaine lettuce bowls, use the smallest romaine leaves. Rinse leaves in cold water; pat dry. For baby zucchini bowls, cut baby zucchini in half lengthwise. If necessary, trim a thin slice from bottoms of both halves to keep zucchini upright. Use the tip of a vegetable peeler to slightly hollow out centers of zucchini halves to form "boats." Steam and chill zucchini before stuffing, if desired. For baby pattypan squash bowls, cut pattypan in half lengthwise or crosswise. Use the tip of a vegetable peeler to hollow out centers of squash. Steam and chill squash before stuffing, if desired. Replace top of squash for stuffing.

Panzanella Bruschetta
Source: Better Homes and Gardens	http://www.lhj.com

Makes 30 Prep: 30 minutes Bake: 5 minutes Ingredients 1/2 of a 16-ounce loaf baguette-style French bread, cut diagonally into 1/2-inch-thick slices 2 tablespoons olive oil 1-1/2 cups torn baby greens 8 small red and/or yellow cherry or pear tomatoes, halved or quartered; or 1/2 cup chopped, seeded tomato 1/4 cup finely shredded Parmesan cheese 1/4 cup chopped, seeded cucumber 2 tablespoons red onion slivers 2 tablespoons thinly sliced fresh basil 2 teaspoons capers, rinsed and drained 1 small clove garlic, minced 2 teaspoons red wine vinegar 2 teaspoons olive oil Dash salt Dash ground black pepper Directions 1. Preheat oven to 425 degree F. For toasts, lightly brush both sides of bread slices with the 2 tablespoons olive oil. Place slices on an ungreased baking sheet. Bake in preheated oven about 5 minutes or until toasts are crisp and edges are lightly browned, turning once. Transfer to wire racks to cool. If desired, place the cooled toasts in an airtight container and store at room temperature up to 24 hours. 2. For salad, in a salad bowl, combine greens, tomatoes, Parmesan cheese, cucumber, red onion, basil, capers, and garlic. Sprinkle the vinegar, the 2 teaspoons olive oil, the salt, and black pepper over the greens mixture, tossing to coat well. Let stand for 15 to 30 minutes to allow flavors to blend. 3. To serve, top each toast with some of the salad. Makes 30.

Smoked-Salmon-Stuffed Eggs
Source: Better Homes and Gardens	http://www.lhj.com

Makes 12 appetizer servings Prep: 35 minutes Chill: 2 hours Ingredients 1 small potato, peeled and cut into 1/2-inch pieces 6 hard-cooked eggs 2 tablespoons mayonnaise or salad dressing 1 tablespoon lemon juice 1/4 cup finely chopped smoked salmon (about 1-1/2 ounces) 3 tablespoons thinly sliced green onion 1/4 teaspoon salt 1/8 teaspoon ground white pepper Directions 1. In a small saucepan, cover potato with water. Bring to boiling; reduce heat. Simmer for 10 to 12 minutes or until potato is very tender; drain. Set aside. Halve eggs and remove yolks. Set whites aside. 2. In a medium bowl, combine the cooked potato, egg yolks, mayonnaise, and lemon juice. Mash with a fork until well mixed. Stir in salmon, green onion, salt, and white pepper. 3. Spoon potato mixture into the egg white halves, mounding slightly. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Makes 12 appetizer servings.

Appetizer Trio: Mango Glazed Day boat Scallop and Yellow Mustard Seed Crusted Veal Breast With Leek and Truffle Risotto-Pan Seared Hudson Valley Foie Gras with Toasted Brioche, Cinnamon and a Maple Syrup and Brown Butter Sauce

Beykoz Kofte: Köftes come in all shapes and sizes but always contain finely minced meat mixed with spices, onions and other ingredients.

Brandade Fritters: Salt cod fritters

Butter Poached Maine Lobster : Butter Poached Maine Lobster with orzo, English peas, hearts of palm, and saffron lobster emulsion

Foie Gras Shooter with Cookie:

Lacquered Ahi tuna: Lacquered Ahi Tuna with Squash and corn Ravioli, Lemon Grass Buerre Blanc

Leeks Cullama:

Phyllo-Wrapped Jumbo Prawns with Carrot-Chervil Cous Cous : Phyllo-wrapped jumbo prawns with a Mediterrean accent

Pounded Tuna Stuffed with Lobster: Sushi grade tuna with Cauliflower miso puree, Cucumbers and Small Crabs

SEA OF CORTEZ GRANDE SHRIMP “BLOODY MARY”: Our version of the Classic Shrimp Cocktail with a Fresh Plum Tomato Spiced Virgin Bloody Mary Mix

Seafood Toban Yaki:

Soups

Beet and Orange Soup with Dill Cream:

Johnson Shetland Organic Cod Chowder:

Sweet Pea Potage : Sweet Pea Potage with a Tiny Salad of chanterelles and Sweet Turnips (Serves 4)

Salads

Bristol Palms Salad: Bristol Palms Salad with Dandelion Honey Vinaigrette, and Shaft’s Blue Cheese

California Asparagus with Blue Cheese and Pine Nuts:

Chayote Slaw: Chayote Slaw served South African baby pineapple (Serves 4)

OOH-LA-LOBSTER SALAD: Created by executive chef Bruno Massuger of the Center Club in Costa Mesa, California, this unique salad combines lobster, shrimp, and scallops, and is accompanied by tabbouleh.

Entrees

Anguillan Lobster: Grilled Anguillian Lobster with Fresh Pineapple Salsa and Coconut-Ginger Rice

Apricot-Pomegranate Glazed Duck :

Black Angus Sirloin with Bourbon Sauce and Tobacco Onions: Black Angus Sirloin with Bourbon Sauce and Tobacco Onions (Serves 4)

Braised Beef Short Ribs : Braised Beef Short Ribs with Spicy, Smoky Yukon Gold Mashers, Grilled Okra, and Agave Demi

Braised Veal Cheeks : Braised Veal Cheeks with Humbolt Fog Mac and Cheese Sautéed Broccolini and Natural Jus (Serves 12-15)

Chile Cinnamon Rubbed Beef Medallions: Chile Cinnamon Rubbed Beef Medallions

Chile and Garlic Shrimp: Chile and Garlic Shrimp with Basmati Rice

Chilean Sea Bass: Chilean sea bass with green pea puree, porcini mushrooms and garlic confit emulsion

Confit of Duck: Crisp confit of duck with sauteed pearl onions, garlic, gallette potatoes and poivrade sauce

Filets de Rougets de Roche farci au Caviar d’Aubergine:

Goat Wonton: Goat Wontons in Spicy Ginger/Sesame Broth (Serves 6)

Grilled Bermuda Seafood Triangle: Tuna, Swordfish, shrimp with mussels, mashed potatoes and baby vegetables

Herb-crusted best end of lamb : Lamb cutlets with rosemary, white bean puree, rosemary, tomato and garlic jus

Kobe Beef Osso Bucco: Kobe Beef Osso Bucco with Grilled Plums, Fried Bamboo and Scallions

Muscovy Duck Variations: Duck Legs, Duck Breast and Duck Foie Gras with Savoy Cabbage

Nouc Cham Marinated Grill Poussin : Nouc Cham Marinated Grill Poussin with Watercress-corn salad Nouc Cham is traditional fish-sauce based dipping sauce best known accompanied with Vietnamese-style egg rolls. In this interpretation, I’m using Poussin and accompanying it with a watercress-corn salad. The peppery bite of the watercress matches well with the citrus and cilantro enhanced Nouc Cham marinade on the Poussin

Pan-Fried Tofu Steaks:

Portabella Schnitzel with Brie & Garlic Mashed Potato Rosettes:

Roasted Filet of Summer Halibut: Halibut with parsley puree, white wine syrup, spinach and mashed potato,

Roasted Garlic Stuffed Beef Tenderloin: Roasted Garlic Stuffed Beef Tenderloin with Western Plaid Hash and Syrah Demi-Glace (Serves 4)

Roasted Goat Kid with Blood-Sausage Parmentier:

SHRIMP SALTIMBOCCA:

Seafood Toban Yaki:

Seared Salmon : Seared Salmon with Poached tomatoes, Roasted Garlic Zucchini and Shoe String Potatoes Serves 8

Thai Prawns: Prawns with Thai barbecue sauce, stir-fry vegetables and Pad Thai noodles

Tower of Filet Mignon with Sauteed Catus : Tower of Filet Mignon with Sauteed Catus in Pasilla Sauce

Truffled Filet:

Veal Chop with Lemon Sauce: La Côte de Veau, Sauce au Citron (Serves 4)

Veal Ribeye and Crispy Sweetbread Duo with Herbed Fettucine, Baby Root Vegetables and Sherry Vinegar Jus:

Veal Tenderloin: Veal Tenderloin “Al Latte”, Prosciutto Braised Red Cabbage, Pea Puree, Marsala Wine Reduction

Pasta

Orecchiette Pasta with Broccoli Rabe and Limoncello: Orecchiette, (oh-reh-kíyeh-the) or Small Ears are pasta that resemble little ears; that is, they are little round discs of pasta with an indentation that is perfect for collecting delicious sauces. You can substitute another pasta, but do try this dish one time with orecchiette. This dish is delicious served hot or chilled, which makes it perfect for a picnic on the green.

Timballo Di Maccheron: Macaroni Timbale is an elegant special occasion dish served all over Italy.

Desserts

Banana Wonton: Le Colonial Banana Wonton with chocolate and vanilla sauce

Berry Berry Dangerous Bunuelos: Bunuelos, little doughnut holes, are made with Cocoa Pete's Berry Berry Dangerous dark chocolate inside

Bittersweet chocolate-almond tartlet with Maltimus Maximus triple cream: Almond flavored pastry shell filled with chocolate cream filling and topped with pastry cream with grated Cocoa Pete's Maltimus Maximus chocolate

CHOCOLATE ADOBE :

Café Du Monde Cream Caramel: (Vietnamese Iced-Coffee Flavored Flan)

Cappuccino crisp : Cappuccino crisp with walnut dacquoise, hazelnut crisp and chocolate cappuccino mousse

Chicken-Fried Strawberries: Chicken-Fried Strawberries with Cinnamon Vanilla Cream (Serves 4)

Chocolate Mousse King Chocolate Mousse King: Bittersweet chocolate mousse with brownie cake and raspberry coulis

Chocolate Palette: Chocolate pastry, Milk chocolate mousse with orange, Apricot marmalade, White chocolate sorbet, Thin chocolate cookies and Chocolate reduction

Chocolate Tres Leches Cake with Pecan Flan and Raspberries:

Concord grape clafoutis : Concord grape clafoutis with sweet Savoy cabbage and warm grapes

Copa Caramello: Lemon flan fills a caramelized pine nut mold.

Earl Gray Tea and Chocolate Mousse: A chocolate biscuit, creme brulee, chocolate creme anglaise go into the chocolate bomb which is then airbrushed with chocolate spray and garnish with orange sauce.

Frozen Mamey Sapote Mousse:

Goldy the Goldfish: Puff pastry fish filled with frangipane set over sugar coral

HONEY ICE CREAM WITH CRUNCHY HAZELNUT NOUGAT:

Limoncello Zabaglione with Berries: Zabaglione (pronounced za-bal-YO-nay) is one of the richest yet surprisingly light traditional Italian desserts. Itís generally made using Marsala wine, but wait until you taste it made with Caravella Limoncello! No matter what the weather is like outside, the bright lemon flavor of Caravella Limoncello will transport you right to the sunny skies of the Amalfi coast. I like to spoon it over strawberries or fresh figs, depending on the season, and eat it while it's still warm. Warm or chilled, this is an elegant, yet easy-to-prepare dessert. For an added creaminess, you can whisk in a couple of tablespoons of heavy cream. Either way, youíll love this Italian favorite

Marsala Desert: Fresh fruit with a marsala sabayone

Molten Chocolate Cakes with Orange Essence: Bittersweet chocolate cake is balanced with a delicious orange reduction, Citrus Recipe Cook-off winning recipe

Pistachio parfait and raspberry sorbet with raspberry and pistachio compote:

Poached Pears with Espresso Ice Cream: Fennel Pod Poached Pears with Mascarpone Cream Pear Compote, Espresso Grand Fir Scented Ice Cream and an Espresso Lemon Verbena Caramel

Team Japan Plated Dessert: Peach Soup with the Vervain Mint Sorbet–the wind blowing waterside

Team Singapore Bonbons: Fennel Ganache with Candied Fennel (Hand dipped) Nutty Spicy Florentine (non chocolate filling) Tobacco Ganache (molded ganache) Pepper mango tuile

Vermilion Hedonism: A dark chocolate cake with dark chocolate ganache

Mushroom Spinach PinWheels

Mushroom-Spinach Pinwheels
Source: Better Homes and Gardens	http://www.lhj.com

Prep: 30 min. Bake: 20 min. Ingredients 1 8-ounce package reduced-fat cream cheese (Neufchatel), softened 2/3 cup butter, softened 1 cup all-purpose flour 1 cup self-rising flour 1 10-ounce package frozen chopped spinach 2 tablespoons butter 2-1/2 cups chopped fresh mushrooms 1 large onion, chopped (1 cup) 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon dried oregano, crushed 1/2 teaspoon lemon juice 1/8 teaspoon garlic powder 1/4 cup grated Parmesan cheese 1 egg white 1 tablespoon water Directions 1. In a large mixing bowl beat together cream cheese and the 2/3 cup butter. Add the 1 cup all-purpose flour and the self-rising flour; beat well. Divide dough into two balls; wrap and chill 30 to 60 minutes or until dough is easy to handle. 2. For filling, cook spinach according to package directions; drain well, squeezing out excess liquid. Set aside. In a large skillet melt the 2 tablespoons butter. Add mushrooms and onion. Cook and stir over medium heat about 3 minutes or until onion is tender. Add spinach, the 1 tablespoon flour, the salt, oregano, lemon juice, and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese; set aside to cool. 3. On a floured surface, roll one pastry ball to a 12x7-inch rectangle. Spread dough with half the spinach mixture, leaving a 1/2-inch border around edges. Starting from a short side, roll up dough and filling. Moisten edges with water; pinch to seal. Cover and chill for 1 hour. Repeat with remaining pastry and spinach mixture. 4. Slice logs into 1/2-inch slices. Place slices on ungreased baking sheets. Combine egg white and water. Brush slices with egg white mixture. Bake in a 400 degree F oven about 20 minutes or until golden brown. Transfer to wire racks; let cool. Makes 28 pinwheels. Make-Ahead Tip: Prepare and slice pinwheels; place in freezer-safe containers, placing a double thickness of waxed paper between layers. Seal, label, and freeze up to 3 months. To serve, bake as directed. Nutrition facts per serving: calories: 101 total fat: 7g saturated fat: 4g cholesterol: 19mg sodium: 190mg carbohydrate: 8g fiber: 1g protein: 2g vitamin A: 11% vitamin C: 2% calcium: 2% iron: 4%