Oct was pairing month

This month everyone made a recipe of their choice & paired it with a drink (alcoholic or non-alcoholic.)

We had a lot of great recipes & had fun trying all the drinks!!! 

Bacon Tarts Brought by: Carol Snyder paired with Rex Goliath cabernet sauvignon1

 Can Hungry Jack/Pillsbury layered biscuits
1 tsp basil
4 oz shredded Swiss Cheese
1/2 cup Mayo
1 small Roma Tomato chopped
1/2 small onion chopped
1 jar Hormel Real bacon bits (not imitation)

Heat oven to 350. Spray muffin pan with PAM. Peel biscuits in half. Spread out and place in muffin pan. Mix all of the ingredients and place in biscuits. Cook Approximately 10 min until biscuit is brown.

Stuffed Shells by Patty Foster paired with Mad Housewives cabernet sauvignon

2 dozen large pasta shells

2 tsp salt

24oz parts skim ricotta cheese

¼ c fine dried bread crumbs with Italian seasoning

½ c grated parmesan cheese divided

2 Tbsp fresh chopped parsley or 2 tsp dried

1 egg slightly beaten

1 medium onion halved & sliced

2 cloves garlic crushed

1 (15oz) can diced tomatoes undrained

3 (8oz) cans tomato sauce

½ tsp oregano leaves

½ tsp dried basil

1 ½ to 2 cups shredded mozzarella

Cook shells in salted boiling water following instructions on box.  Drain & rinse with cool water & set aside.  Combine ricotta cheese, bread crumbs, ¼ cup parm cheese ¼ tsp salt, parsley and egg in bowl until well blended.  In large skillet heat oil over med. Heat; add onion and sauté until golden in color.  Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring it to a boil. Reserve 1 cup of sauce & pour the remaining sauce into a 9x13 in baking dish.  Carefully spoon cheese mixture into shells and arrange shells in baking dish open side up and pour reserved sauce onto of stuffed shells.  Cover tightly with foil and bake at 375 for 30 minutes.  Sprinkle with mozzarella cheese & remaining parmesan.  Return to oven & bake uncovered for 10-15 minutes longer.  Serves 6

Stuffed Acorn Squash by Tina Gann

1 (6oz) broccoli cheese rice mix

1 lb sausage

1 medium acorn squash halved & seeded

½ cup green apple chopped

2 tsp crushed coriander seed

½ cup shredded Monterey Jack Cheese.

Prepare rice according to package & set aside. Place squash cut side down on cookie sheet and bake at 350 for 45 min.  In a skillet cook sausage, drain & set aside.  In a bowl mix sausage, apple, coriander, rice then stuff both halves of squash with mixture. Bake for additional 30 min Check squash for doneness, cover with cheese and bake for 5 more minute.  This is great served with soup & bread.

Tacoritos by Jill Pierce paired with the Horchata

¼ cup butter cubed

¼ cup flour

4 cups water

3 tsp chili powder

1 tsp garlic salt

1 lb ground beef

1 lb pork sausage

¼ cup chopped onion

1-2 cup(s) refried beans

8 tortillas warmed

3 cups Monterey Jack cheese

Optional toppings: shredded lettuce, tomatoes, olives & sour cream

In a large sauce pan melt butter stir in flour until smooth. Gradually add water and bring to a boil. Cook and stir for 1 minute or until thickened.  Add chili powder and garlic salt and bring to a boil again.  Reduce heat and simmer uncovered for 10 min. In a large skillet over med. Heat cook beef, sausage and onion until meat is no longer pink, drain.  Stir in beans & heat through. 

Spread ¼ cup sauce on bottom of greased 9x13 in cake pan.  Spread 1 Tbsp over each tortilla, place 2/3 cup meat mixture in tortilla. Top each with ¼ cheese. Roll up and place in pan seam side down. Pour remaining sauce on top & sprinkle with remaining cheese.  Bake uncovered at 350 for 18-22 minutes or until bubbly and cheese is melted. Makes 8 servings. 

Horchata by Jill Pierce

4 cups whole milk

1 Cinnamon stick

1 can (14 oz) sweetened condensed milk

½ cup rice or almond flour

2 tsp vanilla extract

Ice cubes

Garnish: ground cinnamon and cinnamon sticks

Milk- add to taste if you don’t want it too sweet

Bring whole milk and Cinn Sticks to a simmer in medium sauce pan over med. Heat. Remove from heat & transfer to a bowl.  Whisk in condensed milk, flour, and vanilla.  Refrigerate at least 30 minutes. Strain mixture through a fine sieve.  Divide among 4 ice filled glasses & garnish.

Sweet & spicy pork chops by Barb Dahl paired with Mirassou cabernet sauvignon

6-10 Pork chops

Cooked White or brown rice

4 tsp ground black pepper

2 tsp sea salt

4 cloves crushed garlic

½ c brown sugar

In small bowl mix last 4 ingredients (not the rice) to make a paste & rub it on all the chops & put in the fridge covered for at least 1 hour, but the longer the better. 

Sauce:

2-3 Tbsp butter

1 ½ C dark brown sugar

½ C soy sauce

2 tsp crushed red pepper flakes

2 C water

2-3 Tbsp cornstarch mixed with water until smooth

In large sauce pan melt the butter and add brown sugar & soy sauce.  Bring to a boil while stirring & gently stir over low heat until the sugar is dissolved add the red pepper.  Continue cooking and slowly add the water & mix well while bringing back to a slow boil.  Wisk in cornstarch & water mixture slowly & continue to cook until thickened (like syrup.)  

Cooking Chops:

After the chops are marinated heat the broiler to Hi & make sure your oven rack is at least 6-8 inches from the top.  Place chops on cookie sheet & broil for 6-10 min or until they are no longer pink in the middle.  You can also grill them cooking for about 4 minutes on each side depending on how thick your cut is.   Or you can heat a large skillet on medium heat with 2 tbsp of oil & cook for about 5 minutes on each side or until no longer pink.  Again it all depends on how thick they are.  You can choose your desired way to cook them.   Place over rice & drizzle with sauce or serve it on the side.  This goes well with broccoli, fresh green beans or asparagus. 

Note: the sauce is also good served with Chicken or shrimp over rice.  Cut chicken breast in 1 in chunks & coat chicken & shrimp with cornstarch & fry until crisp & chicken is no longer pink.  Place on top of rice & then drizzle with sauce. 

German Bratwurst by Lindsay DeHart courtesy of Taste of Home.com  Paired with Sam Adams October Fest beer

Ingredients:

4 bacon strips, diced

5 uncooked bratwurst links

1 teaspoon cornstarch

1/4 cup chicken broth

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 tablespoon white wine or additional chicken broth

1 tablespoon cider vinegar

1/8 teaspoon celery seed

Directions:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet.

In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly.

Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed. Yield: 5 servings.

o    Chocolate mousse  brought by: Lisa Jo paired with Miscato

Ingredients
6 ounces semisweet chocolate
3 large egg whites, at room temperature
1 cup heavy cream, cold
2 large egg yolks
1 ounce tequila
1 bar chocolate
Fresh mint, for garnish
Directions
Put the semisweet chocolate in a large bowl and place in the microwave. Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted. Set aside.

In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks. Set aside.

In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.

Mix the yolks and tequila into the melted chocolate. Fold in 1/3 of the egg whites first to lighten the mixture, add the remaining 2/3 of the egg whites and fold gently to keep the air in the beaten egg whites. Add the whipped cream and fold in gently, taking care not to over mix.

Spoon the mousse into 4 martini glasses. Using a vegetable peeler, shave chocolate on top of the mousse. Garnish with mint. Chill for at least 1 hour or up to a day ahead.

Almond poppy seed bread by Nichole Darting

Bread mix

3 c flour

2 ½ c sugar

1 ½ tsp baking powder

1 tsp salt

1 1/3 c. canola oil

3 eggs

1 ½ c milk

1 ½ Tbsp poppy seeds (optional)

1 ½ tsp vanilla extract

1 ½ tsp almond extract

Glaze:

¾ c powdered sugar

¼ c orange juice

½ tsp vanilla

½ tsp almond extract

Wisk ingredients together & brush over hot bread

Preheat oven to 350

Whisk together flour, sugar, salt, and baking powder.  Add milk, oil, eggs, and poppy seeds & beat at least 1 minute.  Pour batter into greased 9in loaf pan.  Bake for 50-60 min or until toothpick inserted in middle comes out clean. Brush the glaze on bread while still hot & then allow to cool before serving.

Bruschetta by Jen Tecson 

3 Roma tomatoes- seeded and chopped

1/2 red onion chopped

1/2 c mozzarella balls - quartered

1/2 c fresh basil loosely packed- julienned

1 T basil infused olive oil

2 T balsamic vinegar

Salt and pepper

Toss lightly and serve with crackers or toasted bread.

Chicken Marsala by Ariella Walker paired with homemade hard cider

Boneless thin chicken breast

Flour

Oregano, basil & pepper

Egg

Marsala wine

Sliced Mushrooms

Olive oil

Put enough olive oil in sautee pan to coat the bottom & put heat on medium.  Put flour for coating in a bowl and mix in oregano & basil for taste (around ½ tsp each.) in a bowl beat egg.  Dip chicken in egg & then in the flour.  Brown the chicken in the pan for a minute on each side add pepper to taste.  Add the mushrooms and enough wine to ensure it almost covers the chicken.  Turn heat down to medium-low, cover pan, and simmer for around 10 minutes. If the sauce hasn’t thickened up you can mix in a side dish of a little flour & water, then mix in to sauce to thicken.   Serve alone or with pasta & veggies.