Yesterday evening a rousing young group gathered at the 'ole homestead for a night of food and fun. We had a blast and the food was absolutely delicious. Since everything turned out so amazing, I thought I would share the recipes to what was served. The salad and pot pie recipes originated from the November 2010
Bon Appetit , but I put sort of my own spin on them.
Delightful Apple Pear Salad
1 bag of mixed greens
1 bag of Waldorf salad mix without the dressing
2 apples, sliced
2 Bosc pears, sliced
Blue Cheese
For the Dressing:
1 shallot, diced
4 Tablespoons Apple Cider Vinegar
5 Tablespoons Olive Oil
Combine dressing ingredients in a small bowl and whisk. Toss salad ingredients together with dressing in a large bowl.
Serves 5
Mushroom Lentil Pot Pies with Gouda Biscuit Topping
Filling:
1/2 cup lentils
1/4 teaspoon salt
2 Tablespoons olive oil, divided
7 ounces fresh mushrooms ( mix of wild and baby bella), sliced
1 medium onion, chopped
1 carrot, chopped
1 1/2 teaspoons dried sage
1/4 teaspoon dried thyme
1 large garlic clove, minced
2 Tablespoons all-purpose flour
2 Yukon Gold potatoes, peeled and cubed
4 teaspoons soy sauce
1 Tablespoons tomato paste
Topping:
1 cup plus 2 Tablespoons all-purpose flour
6 Tablespoons Semolina flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons chilled unsalted butter, diced
1/2 cup Almond milk
3/4 cup grated Gouda cheese ( about 3 oz)
Filling:
Pour 3 cups of water into a large pan, add lentils and salt and bring to a boil. Lower the heat and simmer, covered for about 30 minutes or so or until the lentils are cooked. Drain, conserving about 2 cups or so of the lentil water, and set both aside for later.
Heat 1 Tablespoons of the oil in a large pan on medium- high. Add mushrooms and let sizzle for about 3 minutes. Add your other Tablespoon of oil, chopped onion, carrot and herbs. Cook for about 4 minutes. Add your minced garlic, wait 30 seconds and lower the heat. Toss in the flour and cook for another minute. Mix in the rest of your filling ingredients and the lentil water (but don't put in the lentils quite yet). Cover up that deliciousness and cook until the potatoes are fork ready (15 minutes). Make sure you stir enough that nothing gets stuck to the bottom of the pan. Feel free to add a bit of water if the mix looks too dry. Mix in the lentils and divide between 4 large ramekins. Feel free to do this ahead up to two days ahead of time.
Topping:
Get your oven preheated at 400* F. In a food processor bowl combine the dry ingredients. Add the butter and pulse until you get a coarse texture. Add your milk and pulse until a dough ball forms. On a lightly floured surface turn out the dough and hand mix in the cheese. Divide into four even pieces and form into flat disks. set these on top of your filled dishes and place the ramekins on a baking sheet.
Bake for about 30 minutes, or until a toothpick inserted in the biscuit portion comes out clean.
Serves 4 ( I doubled the recipe so I could have leftovers..yum!)
Baked Apples
3 Apples ( cut in half horizontally and scoop out the core - should form a stable cup)
6 pats of Butter ( use a good Irish butter for best results)
Dark Brown sugar
Cinnamon
Ground Cloves
Preheat your oven to 400*F. In a round cake pan set your six apples, evenly spaced. Place a pat of butter on each apple and top with a mound of dark brown sugar. Lightly sprinkle ground cloves over your apples. Generously top with cinnamon. Bake for 45 minutes or until a delicious sugar crust forms on the apples and they are fork tender. Serve topped with vanilla ice cream.
Makes 6 apples
I started out the night with crackers, good cheeses and grapes and served some yummy wine with these.
Enjoy!
