YUM YUM - The Reflector

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soften. Spread marshmallow cream on one cookie, chocolate on another, and sandwich together to make one Smookie. 1st place sugar-free. Talena Schlecht.
Page A14 - The Reflector - December 21, 2011

On The Table Local chefs show off holiday side dishes FH Browne for The Reflector This reporter recently asked a number of local restaurants and chefs to share with us some of their favorite holiday home recipes, dishes that they cook at home for their own families. They generously responded with some delicious ideas for creative side dishes that you can use to supplement your own holiday meals. Here’s a couple more delicious holiday suggestions:

Paciic฀NW฀Best฀Fish Kelly Beckwith, Owner SMOKED OYSTER STUFFING (Serves 6) Pacific NW Best Fish has been offering their smoked oyster stuffing for the past 11 years with rave reviews. They use their own alder-smoked oysters in this recipe but recommend the canned oysters done locally and available in the retail market if their house smoked oysters are unavailable. Ingredients 1 (6 oz.) package chicken-flavored stuffing mix (such as Stove Top®) 1 (3.75 oz.) can smoked oysters, drained, rinsed, and minced 1 2/3 C chicken broth 1/4 C margarine, melted 2 teaspoons ground dried sage Cooking instructions 1. Preheat oven to 350˚F. Grease a 9x9-inch baking dish. 2. Place the stuffing mix into a bowl, and thoroughly mix in the minced oysters, chicken broth, margarine, and sage. 3. Spoon the stuffing into the prepared baking dish, and cover dish with foil. 4. Bake in the preheated oven until the stuffing is thoroughly heated through, 30 to 40 minutes.

La฀Casa฀Tapatia Woodland Jose & Valente Guitron, Owners PASOLE (Serves 10-15) Ingredients 3 pounds pork loin cut in chunks 1 pound pork ribs cut in 2-inch long pieces 2 tablespoons olive or corn oil 102 oz. (1#10 can) white corn 10-15 dried red California chilies (soaked in hot water for 20 minutes) 4-5 garlic cloves Salt Pepper 1 medium yellow onion 1/4-1/2 cup water Garnish: 1 medium onion chopped 4 limes cut in quarters Shredded cabbage Fresh oregano leaves Sliced radish Cooking instructions 1. Place the pork and ribs in an oiled casserole dish or stockpot and cook at 350˚F for 45 minutes. 2. Add the oil and corn, stir and set aside. 3. Combine the chilies, garlic, salt, pepper, onion and water in a food processor or blender and process until it forms a rough paste. 4. Add to the pot of meat and corn, stir to incorporate and place back in the oven for 2530 minutes. 5. Serve the garnishes in small bowls for people to add to their own bowls of pasole. Also supply corn tortillas, tortilla chips, and Tapatio hot sauce.

FUN FOOD QUOTES

“My favorite animal is steak.” ~ Fran Lebowitz “After all the trouble you go to, you get about as much actual ‘food’ out of eating an artichoke as you would from licking 30 or 40 postage stamps.’’ ~ Miss Piggy “I don’t think America will have really made it until we have our own salad dressing. Until then we’re stuck behind the French, Italians, Russians and Caesarians.” ~ Pat McNelis “You can find your way across this country using burger joints the way a navigator uses stars.’’ ~ Charles Kuralt

30 plus people enter The Reflector’s annual cookie contest On Fri., Dec. 9, more than 30 plates of cookies arrived at The Reflector office just in time for the annual cookie contest. After being tasted by 14 area judges, six contestants walked away with the top prize of $25. Second-place winners received $15 and third-place winners received $10.

Special thanks to the judges of The Reflector Christmas cookie contest. Battle Ground residents were: Christa Chandler, Eve Dostal, Lauren Hsu, Hannah Brasket, Charisse Wall, Dr. Conway Jensen, Madelyn Hennerty, La Donna Lopossa, Otis Swearingen, Gail Condrey. Woodland resident was Toni Hart. La Center resident was Kurt Nelson. Ridgefield resident was Roger Sharp. Brush Prairie resident was Debbie Shoemake.

1st place cut-out

1st place drop

Elva Kulla Chocolate dipped cookies

Troy Hershey Giant Molasses cookies

1 ¾ C sugar /3 C cocoa ½ C butter, softened ¼ tsp. salt 1 C flour ½ C mini choc. chips ½ tsp. baking soda 12 oz. white candy coating disks, melted ½ C chopped almonds 2 oz. dark chocolate candy 1 egg coating disks, melted 1 tsp. vanilla In a large bowl, cream butter and sugar. Beat egg and vanilla. Combine the flour, cocoa, baking soda and salt. Gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hrs. Divide dough in half. Shape into two 8” rolls, wrap each in plastic wrap. Refrigerate for 3 hrs. or until firm. Unwrap and cut into ¼” slices. Place 2” apart on greased baking sheets. Bake at 350 deg. for 8-10 minutes or until set. Remove to wire racks to cool. Dip half of the cookies in white coating, place on waxed paper. Dip remaining cookies in milk chocolate coating, place on waxed paper. Place dark chocolate coating in a resealable plastic bag, cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 min. or until set. Yield: 4½ doz.

2 tsp. baking soda 1½ C buttered-softened 1½ tsp. ground cinnamon 2 C sugar 1 tsp. ground cloves 2 eggs ¼ tsp. salt ½ C molasses ¼ C chopped pecans 4½ C flour ¾ C coarse sugar 4 tsp. ground ginger Cream butter and sugar until fluffy. Beat in eggs and molasses. Combine in flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to creamed mixture. Fold in pecans. Shape into 2” balls and roll in coarse sugar. Place 2 1/2” apart on ungreased cookies sheets. Bake at 400 deg. 12-13 min. or until tops are cracked. Remove to wire racks to cool.

1st place gluten-free Trina Stewart Gluten-free Smookies Filling:

Cookie:

1½ C chocolate chips 2 C creamy peanut butter 2 Tbsp. unsalted butter 2 C granulated sugar 1 jar marshmallow cream 2 eggs Preheat oven to 375 deg. Combine cookie ingredients until well-blended. Shape into 1” balls, put on an ungreased cookie sheet, and flatten with fork tines. Bake 8-10 min. Remove from oven and let cool for 10 min. on a wire rack, then place cookies on a plate in the refrigerator for about 20 min. Makes about 24 cookies (12 sets of halves). While cookies cool, place chocolate chips and butter in a microwave-safe bowl. Heat about 1 min., until just melted. Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow cream on one cookie, chocolate on another, and sandwich together to make one Smookie. Talena Schlecht Snowballs

2 C raisins ¼ C honey 1 C mixed nuts Unsweetened coconut flakes Grind the raisins and nuts. Stir in the honey. Roll into 1” balls. Place in a greased pan. Cover and refrigerate overnight. Roll balls in the coconut. Makes approximately 50 snowballs.

“Don’t forget that the flavors of wine and cheese depend upon the types of infecting microorganisms.” ~ Martin H. Fischer

Restaurant & Bar

1 9% O F F ANYT H ING ! (E XCL UDING B E VE RAG E S AND H AP P Y H O UR I T EM S ) Not valid with other offers. Must bring in this ad. Expires December 30, 2011. In-House Rules Apply

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687-0418 ~ Tues thru Sun ~ 3pm to 9pm or later

10% OFF in our Retail Fish Market or Café with coupon Looking for Fresh Seafood Well look no further Paci c NW Best Fish o ers the Freshest Wild Seafood under the sea

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24415 N.E. 10th Ave. Ridge eld WA

Exit 14 South

Open Days a Week am to pm Now Accepting EBT 219th to Battle Ground

loaf

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Sierra Swearingen Creme De Menthe cookie truffles

15 creme-filled chocolatechocolate candies, unmint sandwich cookies wrapped (about 28 candies) 2 oz. cream cheese, softened ¼ C semi-sweet chocolate 1 pkg. creme de menthe morsels Break cookies in half and place into manual food processor, cover and pump handle to form very fine crumbs. Add cream cheese--process until dough forms. Using level small scoop, scoop cookie mixture onto medium sheet pan lined with parchment paper, roll into balls. In small micro cooker, microwave chocolate candies, uncovered, on high 1-1 1/2 min. or until melted, stirring every 30 seconds. Cool slightly. Dip truffles into chocolate, place onto pan. Let stand 5 min. or until chocolate is set. In prep bowl, microwave chocolate morsels, uncovered, on high 30-60 seconds or until melted, stirring every 15 seconds. Spoon chocolate into small resealable plastic bag. Trim corner of bag and drizzle chocolate over truffles. Let stand 10 minutes or until chocolate is set. Store truffles in an airtight container in the refrigerator. Yield: About 1½ doz. truffles.

1st place bar Janel Sarkinen Snicker bars Layer 1:

1st place sugar-free

“There is nothing better on a cold wintry day than a properly made pot pie.” ~ Craig Claiborne

Paci c NW Best Fish Company

1st place no-bake

20 NW 20TH AVE., BATTLE GROUND • 360-687-5151

1 C milk chocolate chips ¼ C butterscotch chips ¼ C peanut butter Layer 2:

1 tsp. vanilla 1½ C chopped salted peanuts Layer 3:

1 (14 oz.) bag caramels ¼ C whipping cream

¼ C butter Layer 4: 1 C sugar 1 C milk chocolate chips ¼ C evaporated milk ¼ C butterscotch chips 1½ C marshmallow creme ¼ C peanut butter ¼ C peanut butter Line 9x13 pan with foil, then some butter. Melt layer 1 ingredients together. Put in pan and refrigerate. Melt butter in saucepan over medium heat. Add sugar and milk. Bring to boil and simmer for 5 min. on low heat. Remove from heat and stir in marshmallow creme, peanut butter, vanilla and peanuts. Put over first layer and refrigerate. Melt caramels and cream. Cook for 4 min. after melted. Put over 2nd layer. Melt together chips and peanut butter. Place on top. Chill 4 hrs. Cut in rows and take them out of pan. Turn rows sideways to cut 1” pieces. Keep refrigerated.