May 26th is National Blueberry Cheesecake Day AND National Cherry Dessert Day!

BLUEBERRY CHEESECAKE RECIPE (allrecipes.com)Original Recipe Yield 1 - 9 inch cake

INGREDIENTS1 cup graham cracker crumbs

2 tablespoons white sugar

1/4 cup melted butter

2 (8 ounce) packages cream cheese, softened

1 cup sour cream

3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly

DIRECTIONS

1.Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.

2.Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.

3.Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.

4.Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

May 25th is National Wine Day!

Visit the NW Wine Academy and buy some wine!

http://www.nwwineacademy.com/

May 24th is National Escargot Day!

EASY GARLIC ESCAROT RECIPE (allrecipes.com)

Prep Time: 15 Min
Cook Time: 25 Min

Ready In:  45 Min

INGREDIENTS

1 (7 ounce) can escargots, drained

6 tablespoons butter

1 clove garlic, minced

20 mushrooms, stems removed

1/3 cup white wine

1/3 cup cream

1 tablespoon all-purpose flour

1 pinch ground black pepper to taste

1/4 teaspoon dried tarragon

1/4 cup grated Parmesan cheese

DIRECTIONS
1.Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.

2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

3.Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.

4.Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.

5.Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.

6.Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

May 19th is National Devil's Food Cake Day!

DEVIL'S FOOD CAKE RECIPE (foodnetwork.com)

Total Time: 4 hr
Prep:  2 hr 15 min.
Cook: 1 hr 45 min.
Yield:  8 to 10 servings .

Level:Intermediate.

INGREDIENTS

Frosting:
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream

Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

DIRECTIONS

To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.

To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.

Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.

Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)


Assemble the Devil's Food Cake.
Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.

May 17th is National Cherry Cobbler Day!

FRESH CHERRY COBBLER RECIPE (allrecipes.com)

INGREDIENTS

1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk

2 cups pitted sour cherries
3/4 cup white sugar
1 tablespoon all-purpose flour

DIRECTIONS

1.Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.

2.In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.

3.Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.

4.Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

May 16th is National Coquilles St. Jacques Day!

COQUILLES ST. JACQUES RECIPE (foodnetwork.com)

Total Time: 55 min

Prep: 20 min

Cook: 35 min

INGREDIENTS

• 1 pound bay scallops
• 1 small onion, sliced
• 1/2 lemon, sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 cup water
• 3 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1/2 teaspoon minced garlic
• 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• Pinch cayenne
• 2 tablespoons minced parsley
• 2 tablespoons minced green onions
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyere
• 1/2 cup fine dry bread crumbs
• 1 tablespoon melted butter
• 1 teaspoon Essence, recipe follows

• 1/4 cup grated Parmesan

DIRECTIONS

Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.

In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.

Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.

In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

May 13th is National Fruit Cocktail Day!

FRUIT COCKTAIL SALAD RECIPE (foodnetwork.com)
Yield 12 servings



INGREDIENTS2 (15.25 ounce) cans fruit cocktail in juice
1 (20 ounce) can unsweetened pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 medium firm bananas. sliced

DIRECTIONS1.In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.

May 10th is National Shrimp Day!

SHRIMP SCAMPI
(foodnetwork.com)
INGREDIENTS1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

DIRECTIONS
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.  Add pasta, like fettucini, if desired.

May 6th is National Crepes Suzette Day!

CREPES SUZETTE (Recipe courtesy Alton Brown)

Level:  Intermediate
Yield:  4 servings
Prep:  10 min
Cook: 25 min

INGREDIENTS
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream

DIRECTIONS
Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.

SWEET CREPES (Recipe courtesy Alton Brown)

INGREDIENTS:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur

DIRECTIONS:
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Did you know that May 4th is National Homebrew Day AND National Orange Juice Day?

BEER RECIPE for an INDIA PALE ALE

(Recipe Type: all-grain )


INGREDIENTS
•2-1/2, pounds pale malt
•5 ounces, crystal malt (80L)
•5.5 AAUs, bittering hops (1 ounce of 5.5% Willamette)
•1/2 ounce, finishing hops (Willamette)
•Wyeast #1028: London ale

OG: 1.043 FG: 1.008
Primary Ferment: Primary ferment: 6 days
Secondary Ferment: Secondary ferment: 4 days

PROCEDURE:
This is a 2-gallon batch.
Mash in 5 quarts 132 degrees (140 degree strike heat).
Adjust mash pH to 5.3.
Boost temperature to 150 degrees.
Mash 2 hours, maintaining temperature at 146-152 degrees.
Mash out 5 minutes at 168 degrees.
Sparge with 2 gallons of 165 degree water.
Boil 90 minutes, adding hops in last hour.
Add finishing hops 5 minutes before end of boil.
Ferment at 70 degrees, 6 days in primary, 4 days in secondary.

And if you don't know what any of this means, tell the VP of Instruction that we should have a Beer Program on campus!
 

May 3rd is National Raspberry Tart Day!

Raspberry Tart  (allrecipes.com)

Ingredients

• 1 cup all-purpose flour
• 1/2 cup butter
• 2 tablespoons confectioners' sugar
• 4 cups fresh raspberries
• 1 (8 ounce) jar raspberry jam

Directions

1. In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Pat chilled mixture into a 9 inch tart pan.
4. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
5. Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.