Trying Recipes from Fall/Winter SB Cookbook

[Karen Hodge]

Can anyone explain what a cold stone party is?

 

[ChefTotsy]

I just made the homemade flat bread. It is really good. Quick to make and once I become more use to it, it would be good for a demo. The butter is EXCELLENT!! Both recipes could be adjusted a bit to have a completely different taste.

 

[schel]

At our last meeting, we all brought recipes from the new SB.

Caramel Cakes
Harvest Chicken Salad
Chocolate Pecan Tart
Caniloni Dip
Asparagus Spears
Antipasta Pizza

All of the above were excellent! Good to demo: Harvest Chicken Salad, Pecan Tart, Asparagus Spears (if you made most of them ahead of time, and demo'd how to wrap just 2 or 3 of them and demo'd the sauce) and the Antipasta Pizza.

I am definately offering the Harvest Chicken Salad! (would be good with turkey, too...as we get closer to Thanksgiving!)

Have you done the Carmel Cakes?
I am thinking of doing them at a show, for a new recipe for add ons with my original recipes. I don't care for asparagus and I can't afford a lot for new fall products, (like the new grill pan) so since the silicone pan will not break my bank, I thought that would be a good one to add since I needed something more sweet and new.
Just wondering how they are and thought I could ahead of time have the carmel design done ahead of time and just demo a 1/2 recipe to show the guests.
Schel

 

[amerlou9]

I have made the Harvest Chicken Salad but had trouble with those orange segments - Very tasty The Spiced Cherry Shortcakes was yummy and easy to make

At our cluster meeting I tried the Chocolate Pecan tart - Head it was easy to make and it was also tasty

I made the Chocolate Pecan Lattice Tart this weekend, it was very easy to make, and the tips from the Recipe for Success are awesome! It would be great to do at a show because it shows a lot of tools and all super starter ones. It was good except I did heat the chocolate and butter a little too long so parts were a bit chewy. Also, I put the pecan halves on top between the lattices on half of it and some of them burned on top! So, if I were to do it again, I would leave them off. And serving it with vanilla ice cream is highly recommended because it's actually pretty chocolatey, plus you can use the ice cream dipper too!

 

[AJPratt]

It was VERY choclate-ty!!

 

[PCGINA]

Chocolate Pecan TartThis is one recipe that shoud be followed pretty close to the recipe. I generally try to add EXTRA's where I can. There is not much room for that in this recipe. MORE is defenitely NOT better here. The pic crust will start to overflow if filled to full. So - not extra chocolate or pecans here.

I think this tart would be better if using a homemade piecrust recipe - one taht would allow you some extra dough to build a dam around the edge better. The prepackaged dough tasted fine - just wish there was a little extra around the edges though.

Make sure you take the pie crust out of the frig and let it warm a little before trying to demo it as well...

 

[Cindycooks]

The tart was a real hit at our cluster meeting last night. The girl that made it said it was easy as pie, no pun intended. And it was soooo good. The other really good thing was the flat bread and the spreads....artichoke/sundried tomato, an olive one and the flavored butter. The girl that made the flatbread said it was a PIA tho to make and she does not know if she would recommend it for a show. My director said to just roll out french bread dough really thin and add the same seasonings and it works beautifully.

 

[jenf]

Has anyone found the sundried tomatoes packed in oil that are needed to make the Artichoke and Sun-dried Tomato Tapenade? I went to two large groceries stores last night and neither of them carry this item. Do I need to go to a specialty store? I bought everything else and I can't wait to make this for my husband.

 

[Cindycooks]

The only place I have ever found them was Sams Club or Costco. YOu can buy the dried kind and soak them in some olive oil for a few hours and I am told that works. That question was brought up at cluster meeting on Sunday night!

 

[AJPratt]

I try to look online at the stores's websites to see who has it. Thats how I found those darn crepes.

 

[vangogirl]

kalmata olive and red pepper spreadI made the homemade flatbread and the kalmata olive and red pepper spread the other day. Both were so good and very easy to make. Also, they would be good for a 'free show' too because most of the ingredience you would already have on hand.

 

[lizcooks4u]

f/w sb 06

Has anyone tried any of the recipes in the new F/W SB?

My first real cooking show was at our cluster mtg last night, actually I made the item and took. I rarely cook anymore, but now can't wait to get back at it!!

I have a tiny kitchen and was running everywhere, but made the Harvest Chicken Salad and everyone absoultely raved about it. I don't care for Mustard but this mustard really put a nice bite to the recipe

Very easy and I"m planning on taking to my next home show and possibly making another one during the show

LIZ

 

[schel]

The only place I have ever found them was Sams Club or Costco. YOu can buy the dried kind and soak them in some olive oil for a few hours and I am told that works. That question was brought up at cluster meeting on Sunday night!

Not sure of what of grocery stores you have by you, but, I have bought them at Coborn's by my home in the fresh produce section. They are not refrigerated. They were in a smaller jar not a big one, kind of on an end cap by the tomatos.
Schel

 

[Cindycooks]

The flatbread freezes nicely! I have 4 big ziplocs full - for express shows! All I have to do is thaw the morning of and demo the spread!

 

[dianevill]

Peppered Glazed PecansOh my gosh, these are so yummy. I just made a batch (I used 1/4 t pepper - the recipe says 1/4 - 1/2 t), and then another. I thought I'd play around a little bit, so I tried the glaze with pretzels (I reduced the cook time to 4 minutes and it was perfect). My daughter is going nuts over it!

Definitely try this recipe, especially at the holidays. Makes for a perfect host gift!

Diane

P.S. I bet this glaze would be good with walnuts and/or almonds, too.

 

[pampered1224]

I too almost made the assumtion mistake...The S/Summer recipes - especially the Caprese Mini-Sandwiches were a major hit with all my hosts. I never did to those Puff thingys as it looked like too much time and work to demo. But the Caprese and the Chichen dishes were right on target. And most of my guests and hosts are stricktly working class people with simple tastes. It never hurts to ask the host about those recipes and at least give them the option. You just never know. And I love the idea that the Three Onion and Goat Cheese tart seems to taste good. I am making that tomorrow for our kick off. I plan to make the filling ahead as I work all day but the final assembly will be at the directors home. I looked very closly at the recipe and you could very easily cheat with the bacon. There are several commercially pre-packaged, pre-cooked, pre-crumbled bacons out there that would very much work. So when you go to the show, bring the prepared bacon needed in a prep bowl. This way no one knows it is precooked or packaged. You simply toss it around in the pan for a minute to warm it and let some of the grease come out. Or you could just substitue a very small amount of light vegatable oil for the bacon grease you leave in the pan when you go to cook the "onions" mixture. Then add the bacon to heat it through as you need to do this anyway. Hormel has one in a jar and a pouch that are real bacon so...
It htink I was surprised that when I was talking about this recipe to some co-workers, they though it sounded great. So.. I will be asking my hosts if this is soemthing they would like to do for there shows. Especially if it is simple for me to make. No need to make things harder than they have to be!

 

[schel]

The S/Summer recipes - especially the Caprese Mini-Sandwiches were a major hit with all my hosts. I never did to those Puff thingys as it looked like too much time and work to demo. But the Caprese and the Chichen dishes were right on target. And most of my guests and hosts are stricktly working class people with simple tastes. It never hurts to ask the host about those recipes and at least give them the option. You just never know. And I love the idea that the Three Onion and Goat Cheese tart seems to taste good. I am making that tomorrow for our kick off. I plan to make the filling ahead as I work all day but the final assembly will be at the directors home. I looked very closly at the recipe and you could very easily cheat with the bacon. There are several commercially pre-packaged, pre-cooked, pre-crumbled bacons out there that would very much work. So when you go to the show, bring the prepared bacon needed in a prep bowl. This way no one knows it is precooked or packaged. You simply toss it around in the pan for a minute to warm it and let some of the grease come out. Or you could just substitue a very small amount of light vegatable oil for the bacon grease you leave in the pan when you go to cook the "onions" mixture. Then add the bacon to heat it through as you need to do this anyway. Hormel has one in a jar and a pouch that are real bacon so...
It htink I was surprised that when I was talking about this recipe to some co-workers, they though it sounded great. So.. I will be asking my hosts if this is soemthing they would like to do for there shows. Especially if it is simple for me to make.

"No need to make things harder than they have to be!"

I'm with you there!!!
Schel

 

[AJPratt]

John: I made the same thing for our Kickoff! I made the filling ahead of time and just plopped it onto the pastry and cheese baked it. I stored it in my small BB-love the lid! If you don't mind my advice: I have worked with puff pastry a lot. Its very easy IF you don't leave it out too long. I thawed it the night before in my fridge and kept it in the fridge all day until I got to my Director's house. WHAT A MESS!!! It stuck together and then I finally gave up and just rolled it out with the bakers roller. It still tasted great but I wish I would have kept it frozen. So, if you can, keep it frozen until about a half hour until you need it and then let it defrost at room temp. Also, if you can spray just a bit of olive oil on the pan before baking the crust, it will help. Mine also stuck to the stone a bit. Let me know how it comes out!

 

[DebbieJ]

The goat cheese tart went over BIG at my fall preview show on Friday night. I didn't even get to taste it because it was all gone!

For those of you who have a Trader Joe's nearby, the goat cheese is super cheap there.

 

[mommyhugz1978]

I keep my recipies for my shows pretty simple, I offer three recipies that don't require a lot of effort on my part or the part of the host, I buy the ingridenacne( my personal perferance that way I get ingridence that I know that work with the recipie) I personaly make the antipesto veggie pizza, or the mini capressie sandwhiches, or the garden ranch pizza..... Simple works for my host as well as the guest..

 

[Ginger428]

The goat cheese tart went over BIG at my fall preview show on Friday night. I didn't even get to taste it because it was all gone!

For those of you who have a Trader Joe's nearby, the goat cheese is super cheap there.

Thanks for the tip, I go there ALOT, but never thought to look for it.

 

[jenf]

Tonight I made the Harvest Chicken Salad. It was so spicy we could barely eat it. What did I do wrong? I checked the amounts on everything and I am pretty sure I followed the recipe exactly. It tasted peppery and very spicy. The mustard I used was ground mustard, not stone ground mustard. Would that make any difference?

 

[pamperedlinda]

The mustard I used was ground mustard, not stone ground mustard. Would that make any difference?

Did you use ground mustard....as in the dry one that comes in a can or bottle from the spice section of the grocery store? If you did.....then that's the problem! Stone Ground Mustard is like deli sandwich mustard - usually found in the deli (Boars Head) or over in the ketchup/mustard/mayo aisle. It comes in a jar and is spreadable. Sort of like Grey Poupon but browner in color.

This reminds me of when my girlfriend used 2 entire heads of garlic instead of 2 cloves....her husband just couldn't eat the recipe!

Linda

 

[jenf]

Did you use ground mustard....as in the dry one that comes in a can or bottle from the spice section of the grocery store? If you did.....then that's the problem! Stone Ground Mustard is like deli sandwich mustard - usually found in the deli (Boars Head) or over in the ketchup/mustard/mayo aisle. It comes in a jar and is spreadable. Sort of like Grey Poupon but browner in color.

That was the problem. Thanks so much for the clarification. I am not a mustard person, so I didn't know about stone ground mustard. Will have to try it again with the correct ingredient.

 

[pamperedlinda]

If you can't find the Stone Ground Mustard, just use Dijon - they are not that much different. And with the amounts used in this recipe I don't think it would make a huge diffrence.

 

[pampered1224]

No sweat!The Three Onion and Goat Cheese Tart was a breeze!
On Monday night, I made the filling for a Tuesday meeting. And yes I used the prepackaged Hormel Bacon. That mixture alone smelled wonderful! Then I did as Anne Mentioned and kept the pastry frozen until I need to take ti to work. We have a little fridge and luckily it has a freezer so I put it in there.
When I got to my directors, it had thawed enough to work with so it was easy! Mine to stuch alittle but I think it was becasue I don't use my rectangle stone as much as I do my other stones. Wasn't seasoned enough. And the baking time seemed to be wrong. We had to add almost 7 minutes to get the bottom crisp. The oven was preheated and well, just didn't seem to be enough. Maybe I didn't roll out the dough enough so it was too thick? I just don't know. But, I will be doing it at shows. It tastes great. The cheese is not over powering at all and the onion mixture is actually on the sweet side because of the caramlization of the sugar.