Movies Make Dinner. December 3, 2014.
Diva k decided that whatever her theme ended up being, because she was hosting in December, she wanted it to involve one of her favorite holiday movies. One of her favorite themes that she hosted in the past was Literary Food, where a book had to inspire the Divas' dishes. The Divas all loved the creativity, learning about the books, and the thought that went into every dish with this theme. So, the theme of this dinner club was Movies Make Dinner. The Divas were all inspired by one of their favorite movies to create a dish - Extra credit for those who were inspired by Christmas movies.
"Electric Sex"
Diva N was inspired by the leg lamp in 'A Christmas Story' to create this holiday drink. mix: 1 bottle of sparkling cranberry wine (available at Trader Joe's) 1/2 bottle holiday spiced vodka** 1/2 bottle cranberry juice pour over ice. add a splash of club soda. garnish with a glow stick and a super-fabulous festive christmas straw. **to make holiday spiced vodka, add 1 star anise, 1 cinnamon stick, 5-6 cloves to half a bottle of vodka and allow to infuse for at least a week. |
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Wonton Soup
Broth from Martha: For the broth:
http://www.marthastewart.com/319070/wonton-soup
Wontons from Epicurious: http://www.epicurious.com/recipes/food/views/Wonton-Soup-with-Bok-Choy-109023
For wontons:
For broth:
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
Note: Wontons can be made 1 month ahead. Freeze in 1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a sealable plastic bag and keep frozen.
Broth from Martha: For the broth:
http://www.marthastewart.com/319070/wonton-soup
Wontons from Epicurious: http://www.epicurious.com/recipes/food/views/Wonton-Soup-with-Bok-Choy-109023
For wontons:
- 1/2 lb ground pork (not lean)
- 1 large egg yolk
- 2 scallions, finely chopped
- 1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (not seasoned)
- 1/2 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- About 30 wonton wrappers, thawed if frozen
For broth:
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- Coarse salt
- 3 scallions, thinly sliced on the diagonal
- 2 to 3 teaspoons rice vinegar
- 1/2 teaspoon toasted sesame oil
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
Note: Wontons can be made 1 month ahead. Freeze in 1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a sealable plastic bag and keep frozen.
Most Excellent Roasted Potatoes
1 bulb garlic 3 sprigs rosemary 1-1.5 pounds baby potatoes olive oil salt Boil the potatoes, and let them cool. Use a spoon, mallet, or other object to smash each potatoes until it cracks and flattens. Toss the potatoes with cracked garlic cloves, salt, rosemary, and olive oil. Place in a skillet in a single layer, so each touches the pan. Roast in a 400 degree oven for about 20-30 minutes, until the bottom of each potato is crispy and golden. Flip each potato and roast again, for about another 20 minutes. Remove the garlic and rosemary, and serve. |
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Family Stone Strata
Courtesy of Rachel Ray's Strata for Dinner
Ingredients
1 bag organic steamed fresh spinach
1 tablespoon olive oil
12 ounces Sweet Italian sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded Parmigiano-Reggiano
Directions
Cook Spinach.
Heat the oil in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a casserole dish.
Whisk the eggs with the milk, Dijon and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge at least overnight and up to a few days.
Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.
Recipe courtesy Rachael Ray
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/the-ultimate-breakfast-for-dinner-sausage-and-spinach-egg-strata-recipe.print.html?oc=linkback
Courtesy of Rachel Ray's Strata for Dinner
Ingredients
1 bag organic steamed fresh spinach
1 tablespoon olive oil
12 ounces Sweet Italian sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded Parmigiano-Reggiano
Directions
Cook Spinach.
Heat the oil in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a casserole dish.
Whisk the eggs with the milk, Dijon and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge at least overnight and up to a few days.
Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.
Recipe courtesy Rachael Ray
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/the-ultimate-breakfast-for-dinner-sausage-and-spinach-egg-strata-recipe.print.html?oc=linkback
Banoffee Pie
(From Brown Eyed Baker) We disagree that Juliet in Love Actually has terrible taste in pie. INGREDIENTS: For the Graham Cracker Crust: 9 graham crackers, pulverized into crumbs (about 1 cup cracker crumbs) 2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted and still warm For the Filling: 3 bananas, peeled and sliced ¼-inch thick 14 ounces, dulce de leche For the Coffee Whipped Cream: 1½ cups heavy cream 1½ teaspoon instant espresso powder ½ cup powdered sugar 1 teaspoon vanilla extract To Garnish: Chopped peanuts Shaved chocolate DIRECTIONS: 1. Preheat oven to 325 degrees F. 2. Make the Crust: In a medium bowl, stir together the graham cracker crumbs and the granulated sugar. While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the graham cracker and sugar mixture. Once you are done, all of the dry ingredients should be moistened and it should look like wet sand. Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature. 3. Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas. 4. Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days. |