CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

HIGH FIDELITY and APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

A party was planned in our yoga class, as an early Christmas gift to ourselves. We started with Mimosas, moved through our class, then gathered for cocktails and lunch -  salad and a fabulous egg dish our instructor had made.

HIGH FIDELITY

1 ounce grapefruit juice
1 ounce tequila
1 ounce Aperol
Champagne to top

Shake the grapefruit juice, tequila and Aperol over ice. Strain into a flute and top with Champagne.
Enjoy!

Recipe adapted from The Wall Street Journal, December 2012
topics.wsj.com/subject/R/recipes/3697‎

APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

2 1/2 tablespoons white wine vinegar
1 shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons olive oil
salt and freshly ground black pepper
1 bunch of watercress, stems discarded
1 bunch  arugula, stems discarded
2 celery ribs, thinly sliced
1 apple, diced
1/3 cup walnuts, coarsely chopped

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress and arugula with the dressing, celery, apple and walnuts. Season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I'm at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013

CUCUMBER LEMONADE CHILLER and SPRING SALAD WITH LIME VINAIGRETTE and WHITE PEACH CRISP

We were really looking forward to having some of the most fabulous people we know for dinner. What started out as a small gathering, grew to 12 adults and 14 children.
We started the evening outside on the deck, with a cocktail, and radishes sliced in half, spread with goat milk butter and sprinkled with sea salt. We then moved inside to dine on braised ox-tail, roasted vegetables and pork shoulder my husband had slow cooked in hoisin sauce and red apple ale. I rounded out the meal with a spring salad lightly dressed with a tangy lime vinaigrette and a simple white peach crisp served with whipped cream and coffee.
It was a delightful spring menu for an incredible evening, joyfully served to wonderful friends.

CUCUMBER LEMONADE CHILLER

3 cucumbers
1 tablespoon of fresh rosemary, chopped
2 cups gin
1/2 cup lemon juice
3 tablespoons of agave nectar

Peel and chop the cucumbers, transfer to a food processor. Add rosemary and puree.
Pour the puree through a fine-mesh strainer set over a large measuring cup. Press on the solids to extract all the juice. Add gin, lemon juice, and agave nectar to the cucumber juice, stir until the agave is dissolved. Divide among ice filled glasses and garnish with rosemary sprigs.
Enjoy!

SPRING SALAD WITH LIME VINAIGRETTE

FOR THE SALAD
1 green apple, cored and diced
grated zest of 2 limes
juice of 2 limes
3/4 cup artichoke hearts, drained and chopped
5 green onions, chopped
1 cucumber, peeled and seeded, diced
2 stalks of celery, diced
4 tablespoons parsley, chopped
1 cup seedless green grapes, sliced in half lengthwise
butter lettuce
1 avocado, peeled and diced
FOR THE LIME VINAIGRETTE
1/4 lime juice
1/4 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon horseradish
1 garlic clove, minced
1 tablespoon green onions, finely chopped
salt and pepper to taste

FOR THE SALAD
In a small bowl, coat the apple with the lime juice and set aside. In a medium bowl, combine the lime zest, artichoke hearts, green onions, cucumber, celery, parsley, and grapes. Separate the leaves of the lettuce, and place one on each plate. Top with the vegetables, and arrange avocado on top.
FOR THE LIME VINAIGRETTE
Combine all ingredients and mix well. Drizzle over top of salads.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, June 2005
www.arkansasonline.com/news/features/food/

WHITE PEACH CRISP

STREUSEL
1/2 cup flour
1/2 cup cold unsalted butter, diced
1/2 cup sliced almonds
1/4 cup sugar
PEACHES
1 1/2 pounds ripe white peaches, peeled and diced
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon sugar

STREUSEL
Heat oven to 325F.
In a food processor, pulse together flour, butter, almonds and sugar until crumbly. Spread mixture on a cookie sheet. Bake until golden brown, about 20 minutes. Cool on sheet, then crumble into pieces.
PEACHES
In a medium saucepan, combine peaches, honey, lemon juice, and sugar. Cook over medium heat, stirring until peaches are tender and juices thicken slightly (I ended up adding a little cornstarch to thicken). Remove from the heat and cool.
Spoon 1/3 cup peach mixture onto each serving dish. Sprinkle each serving with streusel. Serve with vanilla ice-cream or whipped cream.
Enjoy!

Recipe adapted from Oprah Magazine, July 2004
www.oprah.com/food.html

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE and HELLO DOLLY BARS

The kids were out of school Friday, for Parent-Teacher conferences. Thankfully there were no surprises to be had during the meetings, and we feel very fortunate to have incredible teachers, who work extremely hard, and want the very best for their students.
With the day ahead of us, and the kids having earned some fun, we invited friends over for lunch and play. It was fruit, sandwiches and chips for the kids and a Greek salad for the adults - however we were all able to come together over dessert, and agree it was a scrumptious success for all ages.

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE

VINAIGRETTE
1/4 cup olive oil
1 4 ounce jar of capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, finely chopped
2 tablespoons finely chopped roasted red peppers from a jar
1 tablespoon finely chopped fresh parsley
1 1/2 teaspoons Dijon mustard
SALAD
10 cherry tomatoes, halved
2 to 3 avocados, halved, pitted, peeled and diced
3 cups of shredded hearts of romaine lettuce
1 1/2 cups feta cheese
1 1/2 cups cooked shrimp

VINAIGRETTE
Whisk all ingredients in medium bowl to blend. Cover and refrigerate until needed.
SALAD
Combine all ingredients in large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes

HELLO DOLLY BARS

2 cups graham cracker crumbs
1/2 cup melted butter
3 tablespoons sugar
2 cup chopped pecans
1 cup chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 ounce) can of sweetened condensed milk

Heat oven to 350F.
Combine graham cracker crumbs, melted butter and sugar in a medium bowl. Press mixture onto bottom of a lightly greased 13 by 9 inch pan. Bake for 8 minutes. Sprinkle pecans, chocolate morsels, and coconut over hot crust. Pour condensed milk over top.
Bake for 20 to 25 minutes or until lightly browned and edges are bubbly. Let cool for 1 hour on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, April 2001
www.southernliving.com/food/kitchen-assistant/

GREEN BEANS WITH TOASTED WALNUTS AND DRIED CHERRY VINAIGRETTE

I have made this dish several times before, and have always loved it. We had friends over for dinner, and I thought this would fit perfectly into the menu. A delicious cheese with rustic bread, a very special, velvety soup, these green beans as a complimentary side to the roasted salmon we served, all finished off with a light and airy pavlova.
I decorated the table with parsley in different clay pots, and gave them to our guests at the end of the evening, along with homemade granola.
It was a wonderful evening, with dear friends and great conversation abounding throughout every course.

GREEN BEANS WITH TOASTED WALNUTS AND DRIED CHERRY VINAIGRETTE

1/3 cup olive oil
1/3 cup shallots, finely chopped
4 tablespoons cooking sherry
2 tablespoons cilantro, finely chopped
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/3 cup dried cherries
1 pound haricots verts
1/2 cup walnuts, toasted and chopped

Whisk olive oil, shallots, sherry, cilantro and 1/2 teaspoon pepper in a small bowl. Stir in dried cherries.
Cook green beans in a large pot of boiling, salted water until crisp tender, 3 to 4 minutes. Drain and toss with vinaigrette and walnuts.
Enjoy!

Recipe adapted from Bon Appetit, November 2010

www.bonappetit.com/magazine/toc/november_2010_toc