Sunday, September 25, 2016

Maple Salad Dressing

Submitted by Lanni Brisson
Official Name: Apple, Dried Cherry, and Walnut Salad with Maple Dressing

From: Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI

Yield: Makes 6 servings

Maple Dressing ingredients:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tbls Champagne vinegar or other white wine vinegar
2 tsp sugar
1/2 cup vegetable oil

Maple Dressing instructions: 
Whisk all ingredients but oil to blend.  Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper.  (Can be prepared 3 days in advance, cover and refrigerate and re-whisk before using)

Salad ingredients:
(1) 5oz bag of mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, and cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted

Salad instructions:
Toss greens, apples, and 1/4 cup of walnuts in large bowl. Toss with enough dressing to coat.  Divide salad equally among plates and sprinkle with the remaining walnuts.

Notes: You may decide to leave the walnuts on the side in case of nut allergies

Tuesday, September 20, 2016

Chicken Cordon Rouge

Created by Casey Van Camp

Ingredients / tools:
2 boneless chicken breasts
smash them
8 slices of your choice of cheese. (we like fresh mozzarella)
12 slices of black forest ham
8 pieces of roasted red peppers
Panko or Italian Breading
(makes 4 servings)

1. Preheat the oven to 350 degrees
2. Cut each breast in half (fillet style).  Take a piece and lay it on a cutting board and cover the piece with plastic wrap.  Use a mallet (smooth side) to flatten out the chicken which will make it easier to roll.  Repeat with each piece of chicken
3. Sprinkle salt and pepper onto the chicken breasts
4. Place 2 slices of cheese, then 3 slices of ham, then 2 roasted red pepper slices on each breast.
5. Roll up the breasts and secure with toothpicks (3 to 4 should be ok)
6. Place the breasts on a cooking sheet which has been sprayed to avoid sticking
7. Generously sprinkle Panko breading on each of the breasts
8. Cook for 40 min or until the chicken is cooked through

Notes: We also like using Pepper Jack cheese

Wednesday, September 7, 2016

Chocolate Moose

Submitted by Marcia Van Camp

Today I had to make chocolate moose for a large group of people and most recipes I came across were fairly complicated or required the moose to sit overnight.

This is my easy moose recipe, there might be better ones out there, but I have always gotten smiles and requests for seconds with this one.

Hershey's Syrup (24 oz)
1 quart heavy whipping cream
Cool Whip or similar (optional)

1. Mix the syrup and whipping cream together in a good blender.  I have a Ninja blender which worked really well.  I had the blender on a low setting for less than a minute and the moose was well mixed and dense.  I have also used a Magic Bullet for smaller portions which has worked well in the past.

2. If you want your moose to be darker / have more chocolate, you can add more syrup, but I would taste as you go, because it's pretty sweet already.

3. Keep refrigerated until you are ready to serve.  If it gets too soupy you can even blend it again if needed, but I have never had to do that.  You can also add a little whipped cream to the top, or maybe a cookie, which is tasty and cute.  My cookie of choice is a Thin Mint, but it's rare that I would have any around the house that I was willing to part with!

4. This yields about 6 cups of moose, and since it's rich, smaller portions work very well.  These are the dishes I like to use, and they are less than 3 oz.

Magic Bullet directions