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For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Small Bites

Author:
Issue: December, 2012, Page 138



recipes from chef Kailey Fierro

Festive Salad

Serves 12

1 bag of mixed greens
1 orange, peeled and sliced
1 pomegranate, seeds only
1/2 cup feta cheese crumbles

TOSS salad greens with a favorite salad dressing.
GARNISH with orange slices, pomegranate seeds and feta cheese.


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Rib roast with horseradish sauce and mashed potatoes


Serves 24-30

Roast

1  3-pound crown beef roast
1/4 cup salt
1/4 cup pepper
1/8 cup nutmeg







RUB roast with salt, pepper and nutmeg to season evenly.
ROAST in 350-degree oven until the meat is between 140-150 degrees on a meat thermometer (about 2 hours). Let cool.
CUT into paper-thin slices.


Sauce
10-12 garlic cloves, minced
1/4 cup horseradish
3/4 cup white wine
1 tablespoon oil
1 1/2 cups heavy cream
1/8 cup pink peppercorns

SAUTE the garlic and horseradish in oil in a medium saucepan. Once the mixture begins to brown, add the wine and cook until it has reduced.
ADD the heavy cream and cook on medium-low heat until the cream thickens.


Mashed Potatoes
3-4 medium-size potatoes
1 cup heavy cream
1/4 cup butter, melted
Salt and pepper, to taste

PEEL and cut potatoes in quarters.
BOIL potatoes in water until soft. While potatoes are cooking, put the heavy cream and butter in a medium saucepan and heat until the butter is melted.
REMOVE the potatoes from the water when soft, and mash in a bowl until smooth.
ADD the cream and butter mixture to the potatoes and mix well. Season to taste.
PLACE a scoop of mashed potatoes on the bottom of each serving dish. Top with slices of roast and drizzle with horseradish sauce. Garnish with pink peppercorns before serving.


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Upside-down Sweet potatoes with Marshmallows


Serves 24

3 cups mashed sweet potatoes (about 3-6 potatoes, depending on size)
3 tablespoons butter, melted and divided
3 tablespoons brown sugar
1 egg, well-beaten
3/4 teaspoon salt
2 dozen marshmallows
Mint leaves, for garnish

PREHEAT oven to 350 degrees.
BUTTER a 9-by-13-inch casserole or baking dish. Individual, oven-tolerant serving glasses work as well (pictured).
BEAT mashed sweet potatoes in a large bowl with an electric mixer. Add 2 tablespoons of melted butter, brown sugar, egg and salt. Blend until mixture is smooth.
PLACE individual marshmallows on the bottom of the baking dish and put a scoop of the sweet potato mixture on top of each. Brush a small amount of extra melted butter on top of the sweet potato mix.
BAKE until marshmallows are melted and the tops of the sweet potatoes are golden brown. Garnish with mint leaves and serve immediately.


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Lemon bars

Serves 24

1 cup butter, softened
2 cups all-purpose flour
1/2 cup white sugar
3 cups white sugar
1/2 cup all-purpose flour
8 eggs, beaten
4 lemons, juiced
Powdered sugar and kiwi slices,
for garnish

PREHEAT oven to 350 degrees.
BLEND in medium bowl, softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9-by-13-inch baking dish.  BAKE 15 to 20 minutes or until firm and golden brown.
MIX together the remaining 3 cups sugar and 1/2 cup flour in a medium bowl. Whisk in the eggs and lemon juice. Pour over the baked crust.
BAKE for an additional 20 minutes, or until the bars start to turn golden brown. Allow to cool.
CUT into squares and decorate with powdered sugar. Garnish with kiwi slices.


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Chocolate Mousse with Chocolate Ganache

Serves 12

1/4 cup heavy cream
4 ounces dark chocolate, melted
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 ounce dark chocolate block,
for garnish

HEAT 1/4 cup of heavy cream to scalding in a medium saucepan, stirring constantly. Whisk into the melted chocolate, and allow to cool slightly.
PLACE a spoonful of the chocolate mixture on the bottom of each serving glass.
WHIP the 2 remaining cups of heavy cream with an electric mixer on high. Once it begins to thicken, add the sugar and vanilla. Fold in the remaining chocolate mixture.
WHISK to stiff peaks. Scoop the mousse into a piping bag and pipe into glasses.
CREATE chocolate curls from the chocolate block, and use as garnish on top of mousse.


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Kiwi Trifle

Serves 12

1 loaf of angel food cake, cut into small cubes
6 medium strawberries, sliced thin
5 cups whipped cream
4 kiwis, peeled and sliced thin

FORM a layer of kiwi slices around the bottom and lower portion of each of 12 serving glasses.
FILL the center of the glasses with angel food cake to keep the kiwi slices in place and to support the strawberries.
PLACE strawberry slices over the cake.
TOP with whipped cream.

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