Now
the theme and event has been decided.
The guest list compiled.
Attention can be turned to the food.
For me, this is the most fun part of the planning.
Look at the theme first and make a list of
some dishes that go with the theme. Some
people like to go with time tested dishes they are comfortable cooking and have
a good success rate. I tend to be very
adventurous and often try recipes for the first time with guests. My friends and family know me well and know
that there will be something new on the table.
Sometimes I flop, but more often it works. Learn from our flops.
Look at the guests list. Do you know your guests’ food preferences and
aversions? Is there someone on the list with
dietary needs? Look over your menu and
make sure there are choices to accommodate these guests. You may want to add fresh fruit to the
dessert, so that guests can choose between your scrumptious dessert with fresh
fruit or just a bowl of fresh fruit.
Next, look at the setting for the entertainment. The food should fit the setting. It should be easy to transport to the table
and serve. For example, it may be
difficult to make spaghetti for a picnic.
It’s not impossible, but you would need to think also about serving,
eating and clean up. Think about how you will serve, clean up and
entertain your guests. Also think about
timing. You don’t want to spend all your
time in the kitchen. Timing can allow
you some time with your guests. I like
to do as much as possible before hand. I
can sit with the guests and take a break before finishing the meal.
This Week’s Challenge – Plan
an al fresca meal
Although this is an Italian term, it
means “in jail” and is not used for outside dinning. In American is means outside dinning in the
open air. Your challenge is to plan and
open air meal. It can be an intimate
dinner for two, a fancy picnic away from home, cook out on the patio or some
other idea. It can be as simple or
elegant as you like.
Tip for This Week – Cucumbers
Cucumbers are extremely
healthy. They are a cool summer crop
that comes in three kinds, pickling, slicing and burpless. There are also specialty cucumbers like lemon
cucumbers. Cucumbers are only 8 calories for one half cup. Cucumbers are usually eaten raw in salads and
side dishes or pickled. I use slicing
cucumber the most.
This Week in Punkin’s
Kitchen
Zuni Rolls with Raspberry
Chipotle Sauce
1
can Prepared crescent rolls
6-8
slices Havarti cheese or other
cheese of preference
6-8
slices Smoked turkey sandwich meat
Raspberry
Chipotle sauce (store bought or homemade)
 |
| The ingredients |
1. Open
the crescent rolls and lay it flat, keeping the dough whole. (I like to make sure the perforations are
together by slightly rolling the dough.)
 |
| Dough laid flat |
2. Lay
a layer of the cheese over the dough, leaving a margin around the edge of the
dough
 |
| I used Swiss cheese this time |
3. Top
the cheese with a layer of turkey sandwich eat or use a lunch eat of your
choice. I sometimes use ham with or without
the turkey.
 |
| Any lunch meat will work. |
4. Starting
with the long side, tightly roll the dough in a cylinder and seal the seam and
the ends.
 |
| The thinner the slices of cheese and meat the easier it is to roll. |
5. Transfer
the roll to a baking sheet lined with foil.
Making sure the seam is on the bottom.
6. Bake
according to the directions on the can of rolls.
 |
| This always a popular treat.n |
7. Remove
the roll from the oven and allow it to slightly cool while your prepare the
serving dish.
8. Slice
the roll in inching slices and arrange on a serving dish with the Raspberry
Chipotle Sauce
Raspberry Chipotle Sauce
Raspberry Chipotle Sauce can be
found in stores in the condiment section.
You can make your own with fresh raspberries or frozen whole raspberries
without sauce. Based on the recipe from
http://pickyourown.org/raspberry_chipotle_sauce.htm
 |
| The ingredients |
1 C Raspberries
½ t Garlic Minced
½ T Adobo Sauce
1 ½ T Red wine vinegar
½ C Sugar
1.
Puree the raspberries, garlic, chipotle sauce and vinegar.
 |
| Adobp sauce is a new ingredient for me. It has chipotle chiles in the sauce and packs a kick. |
 |
| Raspberries, oven roasted garlic and the Adobo sauce |
2.
Sweeten to taste with sugar.
 |
| Pureed with the wine vinegar. |
 |
| Add half the sugar and taste. Add more if needed. Puree for a minute or two. |
3.
Refrigerate for the sugar to dissolve before serving.
4.
Use as dipping sauce. It is a good accompaniment to anything that your would serve a fruit salsa with, like chicken or fish.
Zuni Rolls with Raspberry Chipotle Sauce
This recipe comes fro my niece and it is a huge hit every time it is served. There is room for creativity so experiment with your favorite cheeses and lunch meats. I have used this recipe as an appetizer or it makes a nice lunch with a side salad.
Ingredients
- One can Prepared crescent rolls
- 6-8 slices Havarti cheese or other cheese of preference
- 6-8 slices Smoked turkey sandwich meat
- Raspberry Chipotle sauce (store bought or homemade)
Instructions
1. Open the crescent rolls and lay it flat, keeping the dough whole. (I like to make sure the perforations are together by slightly rolling the dough.)2. Lay a layer of the cheese over the dough, leaving a margin around the edge of the dough.3. Top the cheese with a layer of turkey sandwich eat or use a lunch eat of your choice. I sometimes use ham with or without the turkey.4. Starting with the long side, tightly roll the dough in a cylinder and seal the seam and the ends.5. Transfer the roll to a baking sheet lined with foil. Making sure the seam is on the bottom.6. Bake according to the directions on the can of rolls.7. Remove the roll from the oven and allow it to slightly cool while your prepare the serving dish.8. Slice the roll in inching slices and arrange on a serving dish with the Raspberry Chipotle Sauce
Details
Prep time: Cook time: Total time: Yield: one roll, 2-4 servings
Raspberry Chipotle Sauce
This is my own version based on http://pickyourown.org/raspberry_chipotle_sauce.htm
Ingredients
- 1 C Raspberries, fresh or whole frozen without sauce
- 1/2 t Garlic Minced
- 1/2 T Adobo Sauce
- 1 1/2 T Red wine vinegar
- 1/3 C Sugar
Instructions
1. Puree the raspberries, garlic, chipotle sauce and vinegar.2. Sweeten to taste with sugar3. Refrigerate for the sugar to dissolve before serving.4. Use as dipping sauce.
Details
Prep time: Cook time: Total time: Yield: One cup
Easy Fruit Cobbler
1 C Sugar
1 C flour
1 t baking
powder
2 T butter
½ C milk
Pinch of salt
1 Can Fruit, any
berries (#2 can)
 |
| The ingredients |
1. Mix
the dry ingredients together.
 |
| Add the dry ingredients and mix to blend. Add the soft butter and work into the dry ingredients |
2. Cut
in the butter and add milk to make a batter.
 |
| Cut the butter into the dry ingredients using a pastry blender or two knives to cut the butter. |
 |
| It should look like this. |
 |
| Add the milk and the batter should be lumpy. |
3. Turn
the batter into a square 8” X 8” baking dish.
 |
| Prepare the baking dish and pour the batter in. I doubled the recipe so this is a 9X13 pan. |
4. Dump
the can of fruit, juice and all over the batter. Do not use pie filling for this recipe. Use canned fruit with juice or light syrup. I usually make this with canned berries (Oregon brand). If you like more fruit you may want to add more fruit. This time I used canned peaches.
 |
| Pour the fruit over the batter and place in a preheated oven. The batter will rise to the top |
5. Bake
at 350 degrees until golden brown about 35-45 minutes.
 |
| Serve warm or cold with ice cream or whipped cream |
Easy Cobbler
This has been a family recipe for over sixty years. It was my dad's favorite made with blackberries.
Ingredients
- 1 C Sugar
- 1 C Flour
- 1 t Baking Powder
- 2 T Butter
- 1 C Milk
- 1/4 t Salt
- One can, #2 Fruit in juice
Instructions
1. Mix the dry ingredients together. 2. Cut in the butter and add milk to make a batter. 3. Turn the batter into a square 8” X 8” baking dish.4. Dump the can of fruit, juice and all over the batter. 5. Bake at 350 degrees until golden brown 35-45 minutes.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings
Salad of the Week
Marinated
Cucumbers with Onions and Mint
1/3 C Rice
vinegar
2 T Mint,
fresh chopped
1 ½ T Sugar
1 ½ t Honey
¼ t Salt
1/8 t Pepper,
freshly ground
3 C English
cucumber, (1/4-inch-thick) slices
1 C
Vidalia or other sweet onion, vertically
sliced
 |
| The ingredients |
1. Combine first 6 ingredients
in a large bowl, stirring until sugar dissolves.
 |
| Thinly sliced cucumber and red onion. |
 |
| Chopped mint added. |
2. Add sliced cucumber and
onion, and toss well.
3. Cover and refrigerate at
least 3 hours, tossing occasionally.
Marinated Cucumbers and Onion with Mint
This is from my recipes at http://www.myrecipes.com/recipe/marinated-english-cucumber-onions
Ingredients
- 1/3 C Rice vinegar
- 2 T Mint, fresh chopped
- 1 1/2 T Sugar
- 1 1/2 t Honey
- 1/4 t Salt
- 1/8 t Pepper, freshly ground
- 3 C English cucumber, (1/4-inch-thick) slices
- 1 C Vidalia or other sweet onion, vertically sliced
Instructions
1. Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. 2. Add sliced cucumber and onion, and toss well. 3. Cover and refrigerate at least 3 hours, tossing occasionally.
Details
Prep time: Cook time: Total time: Yield: 6-8 servingsHappy Cooking
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