The Yay! New Floors! Party Menu

Alex and I recently hosted a party in which several of our friends made some spectacular dishes. The recipes follow.

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Samuel Adams Sharp Cheddar Fondue

24 oz (6 c) sharp cheddar cheese, shredded
2.5 tbs cornstarch
½ tsp spicy mustard
1 oz shallot
1 tsp olive oil
2.5 cups Samuel Adams Boston Lager beer
3-5 Fuji or Granny Smith apples, diced and tossed with 2 tbs lemon juice

1. Place cheese in mixing bowl. Toss with cornstarch.
2. Heat oil on setting 5.5. Cook shallot until golden, about 1 minute.
3. Add beer and bring to boil.
4. Reduce setting to 3.5. Stir in cheese mix one handful at a time while stirring.
5. Serve at setting 3.

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Erin's Cranberry Goat Cheese Log

¼ oz package of gelatin
¼ cup water
12 oz package fresh cranberries, pureed
½ tsp cinnamon
½ cup sugar
¼ cup cranberry juice
¼ cup Chambord Liqueur
16 oz goat cheese log
1 cup chopped walnuts

1. In a small glass combine gelatin and water. Set aside.
2. In a saucepan over medium heat, combine pureed cranberries through liqueur. Bring to a boil and cook for 10 minutes. Add gelatin and stir until very thick.
3. Remove from heat and place saucepan in a large ice bath to cool.
4. Once cranberry mixture has cooled, lay an 18 inch sheet of plastic wrap on the counter. Spoon ½ cup onto plastic wrap. Lay goat cheese on top and cover with remaining mixture and walnuts.
5. Gently wrap-up log in plastic. Twist ends. Freeze about 30 minutes to allow cranberry mixture to set.
6. Remove from freezer and serve with toasted pita or soft crackers.

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Michael's Giant Ginger Cookies

COOKIES
4 ½ cups all purpose flour
4 tsp ground ginger
2 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground cloves
¼ tsp salt
1 ½ cups shortening
2 cups sugar
2 eggs
½ cup molasses
¾ cup sugar

1. Mix together in same bowl: flour, ginger, baking soda, cinnamon, cloves, and salt. In a large mixing bowl beat shortening on low speed for 30 seconds. Add the 2 cups of sugar. Beat until combined. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture by hand. (NOTE: I use a heavy duty Kitchen Aid mixer and it can handle everything without stirring anything by hand.)

2. Shape dough into 2-inch balls, or the same amount that fits in a 1/4 cup measure.
3. Roll balls in the 3/4 cup sugar until coated. Place 2 1/2 inches apart on an ungreased cookie sheet. (NOTE: I use a Silpat silicone cookie sheet liner and there is almost no mess to clean up. Find one at Williams-Sonoma or most specialty cooking stores, if you like.)
4. Flatten balls *slightly* once on cookie sheet.

HEAT: oven, 350 degrees.
TIME: 11-13 minutes or until bottoms are lightly browned and tops are puffed. DO NOT OVERBAKE!!! It is better to be a little under-done than over done. Cool on cookie sheet for approximately 2 minutes and then transfer to a wire rack to cool.

LEMON GLAZE
Juice 1-2 lemons
Confectioner's sugar

1. In a bowl whisk together lemon juice and confectioner's sugar until consistency is thick enough to drip slowly (like molasses or heavy syrup) off of the whisk. (NOTE: this can take a lot of confectioner's sugar, nearly the whole box depending on how much lemon juice. Also, if less sugar and more lemon flavor is desired, mix 1/2 tsp of cornstarch (per lemon used) with a small amount of the lemon juice until pasty. Incorporate that mixture to sugar and lemon juice until thicker.)
2. Lightly glaze each cookie with a brush or spoonful after the cookies have cooled.

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Great-Grandma Vivian’s Oyster Soup

2 bunches green onions, chopped
½ bunch celery, chopped
½ cup parsley, chopped
1 ½ cup seafood broth
2 cloves garlic
32 oz oysters with juice
2 tbs butter
¼ cup flour
3 qrt + 1 cup water
15 shakes of Italian seasoning
¾ cup cooking sherry
Salt and pepper to taste

1. Heat 5 qt pot over medium. Melt butter. Add flour and 1 cup water. Stir until blended.
2. Blender onions through garlic until smooth. Add to pot.
3. Add remaining water, Italian seasoning, and sherry. Stir. Bring to boil. Simmer for 1 hour.
4. Add oysters with juice. Simmer 1 hour.

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Debbie’s Greek Grilled Shrimp Kabobs

1/3 cup extra-virgin olive oil
2 garlic cloves, minced
2 tbs capers, drained and chopped
2 tbs fresh dill, chopped
1 tbs fresh oregano, chopped
2 tsp finely grated lemon peel
1 tsp salt
½ tsp fresh ground pepper
1 ½ lb large shrimp (16-20 count), shelled and deveined
1 14 oz can artichoke heart, drained and halved
8 cherry tomatoes
1 cup crumbled feta cheese
4-6 skewers

1. In a large bowl, stir together ingredients oil through lemon peel. Toss in shrimp and coat. Cover and refrigerate 2-4 hours.
2. Heat grill.
3. Equally divide chilled shrimp mixture onto skewers. Brush remaining marinade over skewers. Place on grill (Messy! Use aluminum foil over grill!). Cook 3 minutes, turn.
4. Place feta over shrimp. Cook another 3 minutes or until shrimp turn pink and cheese is melty.

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Cortney’s Mom’s Cajun Sausage & Chicken Gumbo

4 qrts water
½ jar (8 oz) Savoie’s Old Fashioned Roux
Chicken parts – breasts, thighs, legs
1 lb Savoie’s hot Andouille sausage
1 large onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 stalks celery, diced
½ cup green onions, chopped
½ cup parsley, chopped
Tony Chachere’s & Tabasco to taste
6-8 cups rice, cooked

1. In a large gumbo pot, brown sausage and vegetables. Remove and set aside.
2. Add chicken to pot and brown. Remove and set aside.
3. Over medium heat, slowly dissolve roux in water 1 spoonful at a time.
4. Add chicken, sausage, and vegetables back to pot. Bring to a boil. Simmer for 2 hours.
5. Add scallions and parsley 15 minutes prior to serving. Season to taste. Serve over rice.