Gourmet Roulette

Cooking club will be on July 10th at Hannah/Sarah's house. The theme will be Gourmet Roulette. Here's the rules. Pick which item you want to make (dessert, salad, side, etc) then pick a cook book and open to that section and whatever you land on - you make.
Any questions?

Main Dish: Sarah
Salad:Heather
Salad: Kristen
Side: Jenny (risotto)
Side: Hannah (Crab Salad in Crisp Wonton Cups)
Bread-ish:Heather
Drink: Bethany
Dessert: Jeri (ice cream recipe here)
Dessert: Kelsey

Crab Salad in Crisp Wonton Cups (from "The Food You Crave" by Ellie Krieger)
For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt

For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil

For the salad:
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Strawberries (Raspberries) Romanoff Lemonade
from: Mary Engelbreit's Dining Out Cookbook

- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 1/2 cup water
- 1/2 lemon thinly sliced
- 6 Tbsp. sugar
- 1 pint strawberries (or raspberries), hulled and sliced
- 1/2 cup orange juice

1. In a pitcher, combine water, lemon juice, lemon slices and sugar, stirring until the sugar has dissolved.

2. In a blender, puree 1/2 of the strawberries (or raspberries) with the orange juice. Pour the mixture through a fine strainer into the pitcher and mix. Stir in remaining berries (or keep aside to use as individual garnishes for the glasses). Serve with ice. Serves 4

Note: I used the raspberries instead of the strawberries and I thought it turned out well. I also tripled the recipe for more people and the measurements didn't seem to translate exactly when it came to taste so I just played around with the ingredients until I thought there was a nice balance.

Cherry Scones (MS Living)
* 1 3/4 cups all-purpose flour, plus more for work surface
* 2 1/2 teaspoons baking powder
* 2 1/2 tablespoons sugar, plus more for sprinkling
* 1/4 teaspoon salt
* 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
* 1/2 cup dried cherries
* 1 teaspoon grated lemon zest
* 1 large egg
* 5 tablespoons heavy cream, plus more for brushing on scones

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

I froze them and then baked them frozen for longer. Like 25 minutes. Then I used half whole wheat flour.

Lemon Curd (MS Living)
* 3 large egg yolks
* Zest of 1/2 lemon
* 1/4 cup freshly squeezed lemon juice, (2 lemons)
* 6 tablespoons sugar
* 4 tablespoons unsalted butter, cold and cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.