Community Dinner at John & Lu's - Sophia's Birthday Bash Edition (April 7th 2013)

Brigadeiro Preto

1 can condensed milk

4 tbsp cocoa powder

1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk and the cocoa. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls and roll each in chocolate sprinkles.

Casadinho (Brigadeiro preto e branco)

Preto - dark side

1 can condensed milk

4 tbsp cocoa powder

1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk and the cocoa. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls.

Branco - white side

1 can condensed milk

1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls.

Mix one ball of white with a ball of dark to form a bigger two-colour ball. Roll in blended sugar (you could also use granulated sugar but the appearance isn't as nice)

Fluffy Vanilla Cupcakes

Makes 24 cupcakes

Ingredients

Fluffy Vanilla Cupcakes

• 3/4 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 5 large eggs, at room temperature
• 2 1/2 cups cake and pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup 2% milk, at room temperature
• 1 tablespoon vanilla extract

Assembly

1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.

Source: http://www.foodnetwork.ca/recipes/print.html?dishid=12505

Chocolate Cupcakes

Makes 12 cupcakes

Ingredients

Cupcakes

• 1 cup sifted cake-and-pastry flour
• 1 cup granulated sugar
• 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup milk
• 2 unit eggs
• 1 teaspoon vanilla

Vanilla Buttercream Icing

• 1 cup butter, softened
• 5 cups sifted icing sugar
• 1/2 cup whipping cream
• 1/2 teaspoon vanilla

Directions

Cupcakes

1. In large bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.) 

Vanilla Buttercream Icing

1. In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.) Makes about 3 2/3 cups.

Source: http://www.foodnetwork.ca/recipes/print.html?dishid=4130

Bliss Kiss - Raw chocolate truffles

3/4 cup cacao powder (plus some for dusting)
1/3 cup cacao butter, melted (about 76grs)
1/3 cup coconut oil, melted
1/4 cup honey
3 tbsp Lucuma powder
1 tbsp coconut cream
1/8 tsp salt
1/8 tsp vanilla powder

silicone ice cube trays

Placing the liquid ingredients first, blend initially at a low
speed then increase slowly until it forms a homogeneous mixture.
Fill the trays and place them in the fridge to set for about 1 hour.

Remove chocolates from the trays and dust cacao over the chocolates to serve.

Enjoy!

Makes about 24 chocolates (67 calories in each)

PS* Keep refrigerated as the chocolates will melt!

Kheer Indian Dessert

This is a relatively quick and easy dessert I made to compliment the Indian food Luana served. I followed the following recipe:  http://www.sophisticatedgourmet.com/2010/03/kheer_recipe/

July 17, 2012 Dinner at Jeff & Sandie's

ARGENTINEAN GARLIC CHICKEN WITH CORN, TOMATO AND PARSLEY SAUCE

SAUCE:
2 cups Parsley leaves, fresh, stems removed 500 mL  (For Chilean flavours, substitute fresh cilantro for parsley; for Peruvian, use basil instead.  I used half cilantro, half parsley)
1/2 cup Sweet onion, chopped 125 mL
8 Cloves garlic, minced 8
1/3 cup White vinegar 75 mL (I used half white vinegar, half red wine vinegar)
1 tbsp Dried oregano 15 mL
1/2 tsp hot pepper flakes 2 mL
1/2 tsp salt 2 mL
1/4 tsp Pepper 1 mL
2/3 cup Olive oil 150 mL
3 Field tomatoes, seeded, diced 3
2 cups sweet corn, cooked 500 mL

CHICKEN:
1 tsp Each salt, pepper, dried oregano, ground cumin, garlic, onion powders 5 mL
6 Chicken breasts, boneless skinless 6  (I used thighs)

- SAUCE: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Cut corn from cobs; stir into bowl.

- CHICKEN: Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 tsp (2 mL) on each side of each chicken breast.
Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Alternatively, roast in oven at 400 degrees for ~20 min.  Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.

CAULIFLOWER RICE PILAF

1 Raw Head Cauliflower, run through grater on food processor
1/2-3/4 c Almonds, slivered
1/4 c Butter
1/2 c Diced Onions
2-3 cloves Garlic, chopped, or a teaspoon or two from a jar
About a 1/2 c Chicken Broth, more or less
1 Teaspoon or so Dried Thyme

Toast almonds on cookie sheet (use a piece of foil underneath for ease in pouring them into pan later-and cleanup) in oven on 350 until you smell them and they are just turning brown. Watch them carefully because they will burn quickly if you leave them alone. They should only take 5 minutes or so.In a skillet saute the onions in the butter. Add the garlic when the onions have been on for a few minutes so it doesn't burn. Add the cauliflower and stir, sauteeing for a minute or so. Add the broth a bit at a time, just enough to make it moisten up the cauliflower. Remember the 'rice' is not really rice, it will not absorb fluids on standing. Cook, stirring every so often, for 5 minutes or so, covering as much as possible. Add thyme, salt and pepper, almonds and serve!

MANGO PUDDING

1 cup mango puree
1 cup coconut milk
I package Knox gelatin
1/2 cup hot water
1/4 cup honey (can skip if mango puree is already sweetened)

Put puree into a big bowl.
Mix together gelatin into 1/2 cup hot water. Whisk solidly for two minutes straight. Add the honey to this mixture.
Add this to the puree.
Add coconut milk to the puree as well.
Put into the fridge to set for 2 hours to overnight
Makes five 1/2 cup servings

Cheesecake

I typed this recipe up for my friend and I thought I would share...

Lu

Ellen's Cheesecake

Ingredients:

Crust

¼ cup melted butter

1 cup crumbled graham crackers

Filling

3 eggs

1 cup sugar

1 tbsp lemon juice

1 tsp vanilla extract

1 pkg. cream cheese (cut into cubes and at room temperature)

¾ cup sour cream

Pre-heat the oven to 350F. Make the crust by mixing butter and graham crumble with a fork and pad it onto a baking dish. Reserve. Mix all filling ingredients in a blender and blend until smooth. Pour blended mix onto the crust and bake for about 30 min. or until the first crack appears.