Holiday Dining with CHS
By Fran Schoell, holiday potluck chair
Nearly 60 CHS members enjoyed each other’s company and culinary delights at the 2009 CHS holiday potluck dinner, held Dec. 4 in Old Wethersfield.
I’d like to thank the following people who helped make the dinner a success: Karen Ellsworth, Leslie Shields, Joanne Luppi, Nancy Brennick, Cynthia Smith, Ginny Gingras, Vicky and John Casner, Keri Milne, Colleen Fitzpatrick Michelson and Pat Jurovaty.
I also want to thank Nancy Shipman and Joanne Luppi for sharing their slides with us. Nancy’s photographs transported us to her gorgeous garden to experience her plantings and projects. Joanne’s slides from the wonderful CHS trip to San Antonio, Texas, in 2004 brought back warm memories.
One lucky person at each table got to take home an elegant, festive centerpiece made by Vicky Casner, while I went home with the marvelous arrangement of red roses and greens created by Cindy Smith (working her magic in the photo below) and which graced our dessert table.
Some people attending were new members, and the Society welcomes you and hopes to see you at our January meeting.
Thanks to everyone who attended. We all had full tummies (a few recipes follow) and a great time.
Leslie Shields adapted her recipe for “a moist, almost mousse-like cheesecake” by adding lime and baking the treats in small muffin tins. Instructions for her luscious lime minis follow the basic recipe.
Leslie Shields’ BASIC CHEESECAKE RECIPE
CRUST
½ cup graham cracker crumbs
1 Tbsp. granulated sugar
1 Tbsp. melted butter
Combine all ingredients. Grease the side and bottom of a 7-inch springform pan with butter. Coat the sides with plain graham cracker crumbs. Press the crumb mixture in the bottom of the pan. Set aside.
CHEESECAKE
16 oz. very soft cream cheese
¾ cup granulated sugar
2 oz. melted semi-sweet chocolate (optional)
¼ cup liqueur (Kahlua, Chambord, Grand Marnier etc. -- optional)
1 tsp. vanilla
2 eggs, room temperature
Combine the softened cream cheese with the sugar, chocolate, liqueur, and vanilla. Mix until very smooth at high speed. Continue mixing at low speed and add the eggs, one at a time. Blend completely with each addition. Pour into pan. Bake at 375 degrees F. for 30 to 40 minutes. (The edges will look dry and possibly even begin to crack but the center will still look moist). Remove from the oven and let cool 10 minutes (very important).
TOPPING
1 cup sour cream
2 Tbsp. granulated sugar
1 tsp. vanilla
Combine these ingredients immediately after putting the cake in the oven. Let them sit at room temperature while the cake is baking and cooling for the 10 minutes. After the cake has cooled for the 10 minutes, stir the mixture once more and spoon onto the top of the cake – either to the edge or just inside the slightly raised ring. Return the cake to the oven and bake for 10 minutes. Put the cake in the refrigerator immediately to keep cracks from forming. Let cool completely – overnight is best. Additional toppings may be added before serving. For a 10-inch cheesecake, double the recipe.
May be frozen.
FOR MINI CHEESECAKES, put about ½ tsp graham cracker crumbs in the bottom of the paper cup (you will only need about ½ the recipe). Put cheesecake filling in cups. I used a small spring release scoop; a coffee scoop is about the same size. Bake about 13 minutes. Remove from oven and let cool for 10 minutes. Mix the sour cream first so that it will have plenty of time to sit. Top with the sour cream mixture (about ½ tsp. or whatever pleases you). Bake another 10 minutes and refrigerate immediately. The recipe will make about 48 minis.
For the lime version I brought to the potluck, add finely grated rind of 2 limes, plus ¼ cup lime juice instead of the liquor. Garnish before serving with the grated rind of one more lime.
Kathy Donohue's CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
10 oz box of couscous (@ 1 1/2 c.)
4 oz dried cranberries (1 c.)
1 c. frozen peas, thawed
½ tsp. curry powder
2 c. boiling water
¼ c. thinly sliced scallions
¼ c. finely chopped basil
15 ½ oz. can of chickpeas, rinsed
1/3 c. fresh lemon juice
1 T. grated orange rind
2 T. water
1 ½ T. olive oil
1 T. thawed frozen orange juice concentrate
½ tsp. salt
¼ tsp. fresh pepper
4 garlic cloves, crushed
To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork and cool. Stir in scallions, basil and chickpeas. To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly and shake well. Pour over couscous mixture and toss well to combine. Cover and chill for 1 hour. Yields 8 servings.
This doubles easily. I didn’t have frozen concentrate so I just added the juice from the oranges I grated. I also used extra curry because I used the sweet not hot variety. It’s a very adaptable recipe. (Adapted from Cooking Light magazine)