Gratin of Beets with Walnuts and Roquefort Cheese

I found this recipe years ago in a little tiny Bon Appetit cookbook. Marc and I love it and I still make it lo these many years later. (With my passion for trying new things, not that many recipes stay in rotation.) If you think you don't like beets, it may be that you've only tried pickled beets. Roasted beets are a different thing completely -- earthy, delicately sweet -- and if you're lucky enough to have garden-fresh beets, well... you're just really lucky. This is delightful alongside a steak.

2 medium beets, stems trimmed to 1 inch
2 t. balsamic vinegar
1/2 t. sugar
salt and freshly ground pepper
2 T. butter
3/4 c. fresh breadcrumbs
3 T. chopped walnuts
1 1/2 T. snipped chives or minced green onions
2 oz. Roquefort, crumbled

Preheat oven to 400 degrees. Wrap beets in foil. Place in baking pan and cook until tender, about 1 hour. Maintain oven temperature. Cool beets slightly. Peel and cut into 1/2" dice. Mix with vinegar and sugar. Season with salt and pepper, spoon into a buttered gratin dish.

Melt butter in a skillet over medium-high heat. Add breadcrumbs and stir until golden brown, about 2 minutes. Mix in walnuts and chives. Season with salt and pepper. Add Roquefort and crumbs to beets and mix gently to distribute evenly. Return to oven and bake until hot, about 5 minutes. Serve immediately.

Serves 2, but can easily be doubled or tripled.

Rustic Turkey Tart

My sister-in-law Michelle passed this recipe on from Cook's Country magazine.

**Marc made it with chicken, because that's what we had. He then informed me that he doesn't like turkey in things, only plain. Well, alright, then.

1 9" prepared pie dough (they recommend Pillsbury Just Unroll crust)
1 1/2 c. cooked turkey (or chicken) breast, cut into bite-sized pieces
3/4 c. crumbled blue cheese
2 firm pears, peeled, cored and diced
1/4 c. pecans, toasted and chopped
1/4 c. dried cranberries
1 c. sour cream
3 T. heavy cream
1 T. minced fresh thyme (or 1 t. dried)
salt and pepper

Adjust oven rack to middle position and heat oven to 425 degrees. Gently press pie crust into 9" tart pan and trim excess dough with a knife. Prick bottom of dough all over with fork tines. Bake until lightly browned, about 15 minutes; cool.

Combine turkey, 1/2 c. cheese, pears, pecans, cranberries, sour cream, heavy cream, and thyme in a large bowl; season with salt and pepper. Transfer turkey mixture to cooled pie crust, then sprinkle with remaining cheese.

Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 10-15 minutes. Serve warm or at room temperature. (Tart can be refrigerated for 24 hours. Bring to room temperature before serving.)

Cream of Artichoke and Pecan Soup

Chantal served this to us once at dinner and it was sublime.

3 T. butter
4 medium yellow onions, quartered
1/2 c. pecans, chopped
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
salt and pepper to taste
1/2 c. heavy cream
4 c. chicken broth
1/2 c. chopped artichoke hearts (rinse if canned)
additional fresh basil for garnish

In a medium saucepan, melt butter over low heat. Add onion; cook 15-20 minutes. Add pecans; cook, stirring ocassionally, over medium heat for an additional 10-15 minutes. Watch carefully, as onions caramelize easily and burn. Add basil, parsley, salt and pepper. Cook 5 minutes.

Remove from stove and purée mixure in blender.

Return puréed mixture to saucepan; add cream, chicken broth and artichoke hearts. Bring to a slow boil; remove from heat at once. Garnish with more fresh basil, if desired.

yields about 7 cups of soup

Apricot Chicken

from Better Homes & Gardens

**This is one of those recipes that I make when I don't want to go shopping, I usually have the ingredients on hand.

6 chicken breasts
21 oz. canned apricot pie filling (I usually just use apricot jam)
1 T. lemon juice
1/2 t. salt
1/2 t. ground nutmeg (fresh ground is heavenly)
1/2 c. pecan halves
hot cooked rice

Arrange chicken breasts in a 9x13 baking dish. Sprinkle with a little salt and pepper.

Combine apricot jam, lemon juice, 1/2 t. salt, and nutmeg in a bowl. Stir in pecans. Pour apricot mixture over chicken pieces. Cover and bake in a 375 degree oven for 55 to 60 minutes or until chicken is tender.

Arrange chicken on rice; spoon apricot mixture atop. Serves 6.

German Chocolate Cake

Otherwise known as: my birthday cake, every year. Luckily, Marc has become a master at making it.

from the German's Sweet Chocolate box
(makes 16 servings)

1 pkg. German's sweet chocolate (4 oz.)
1 c. butter, softened
1/2 c. water
4 eggs, separated
1 t. vanilla
2 c. sugar
2 c. cake flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk

Line bottoms of 3 9" cake pans with wax paper; grease sides of pans.

Microwave chocolate and water on high 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt set aside. Beat butter and sugar in large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.

Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in another large bowl on high speed until stiff peaks form. Gently fold into cake batter. Pour evenly into prepared pans.

Bake at 350 degrees for 30 minutes or until toothpick inserted into centers comes out clean. (Grandma taught me to check it as soon as it becomes fragrant.) Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers form pans and remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling between layers and on top of cake.

Coconut-Pecan Filling and Frosting

1 can evaporated milk
1 1/2 c. sugar
3/4 c. butter
4 egg yolks, slightly beaten
1 1/2 t. vanilla
7 oz. shredded coconut
1 1/2 c. chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency. Makes about 4 1/2 c. or enough to fill and frost top of a 3-layer cake (or 24 cupcakes).

Nicole's Strawberry Spinach Salad

My niece Nicole took a cooking class and made this salad for a family function. It was a huge hit!

6 c fresh baby spinach, washed and dried
1 1/2 c fresh strawberries, thinly sliced
1/2 c red onion, thinly sliced
3/4 c swiss cheese, grated
1 c candied pecans (recipe below)

candied pecans:
1-1 1/4 c pecan halves 1 1/2 T sugar
3 T light corn syrup 1/2 t salt

Preheat oven to 325 degrees F.

In a medium bowl, combine corn syrup, sugar, and salt. Add nuts and toss well to coat evenly. Place nuts in a single layer on a baking sheet that has been coated with non-stick coating spray. (I like to use parchment paper.)

Bake for 12-15 min, or until golden brown. Immediately scoop nuts onto a sheet of foil and spread nuts apart to cool thoroughly. Stores for 1 week in an airtight container. (this is by far the easiest way of making candied nuts I've ever tried)

poppy seed dressing:
1 pkg Good Seasons Italian dressing
2 T sugar
1 T poppy seeds
3 T water
1/4 c apple cider vinegar
1/4 c canola oil

Whisk together all dressing ingredients in a small bowl, adding the oil last. It's best to first toss the spinach with the dressing, then add the strawberries, pecans, and onion and toss again. Add cheese at the very end. Don't over-mix.

Denver Sheet Cake

{also known as Texas Sheet Cake in some circles!}

2 1/3 c. flour
2 c. sugar
1 t. baking soda
1 c. butter
1 1/4 c. water
4 T. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 t. vanilla

Mix flour, sugar and soda in a bowl. Bring butter, water and cocoa to a boil in saucepan. Pour over dry ingredients. Mix thoroughly.

Add buttermilk, eggs and vanilla. Beat well. Pour into a greased 9x13 inch pan and bake at 350 for 30 minutes.

Frosting:
1/2 c. butter
4 T. cocoa
6 T. buttermilk
1 t. vanilla
1 lb. powdered sugar
1/2 c. chopped walnuts or pecans, optional

To make frosting, heat butter, cocoa and buttermilk to a boil. Remove from heat and mix in vanilla, sugar, and nuts, if desired.

Note: A delicious, moist, chocolate cake. Cake freezes well. Serve with ice cream!

Judy's Chicken Salad

6 chicken breasts, cooked & cubed
12 oz. pkg. curly pasta
1 bag seedless red grapes
20 oz. can pineapple tidbits, optional
2-3 stalks celery, chopped
1 bunch green onions, sliced
3/4 c. slivered almonds

dressing:
1 pint sour cream
1 pint mayonnaise
2 T. sugar
1 t. salt
1/4 - 1 t. ginger, to taste

Cook and drain pasta. Toss with chicken, grapes, pineapple, celery, and onions. Mix together dressing ingredients and toss with salad. Refrigerate several hours and add almonds just before serving. Wonderful with croissants. Serves a crowd.

Winter Salad

(we enjoy it all year round)

8 c. mixed greens
3/4 c. toasted, chopped pecans
3/4 c. dried cranberries or cherries
3/4 c. crumbled feta cheese
1 med. red onion, thinly sliced
2 Granny Smith apples, sliced

dressing:
2/3 c. olive oil
1/4 c. sugar
1 t. salt
2 t. dry mustard
1/3 c. cider vinegar
(the dressing originally called for 2 T. grated onion, but I'm usually too lazy to do it.)

Combine dressing ingredients in a jar and shake until well combined. Mix salad ingredients and add dressing to taste.

Splendid Raspberry Spinach Salad

2 T. raspberry vinegar
2 T. raspberry jam
1/3 c. vegetable oil
8 c. spinach, rinsed and stemmed
3/4 c. coarsely chopped macadamia nuts
1 c. fresh raspberries
3 kiwis, peeled and sliced

To prepare dressing, combine vinegar and jam in blender or small bowl. Add oil in a thin stream, blending well.

Toss spinach, 1/2 of nuts, 1/2 of raspberries and 1/2 of kiwis with dressing.

Top with reserved berries, nuts and kiwi.

Serve immediately.