Panna Cotta

2 C. Milk (2% or whole)

2 C. Heavy Whipping Cream

1 Tbsp. Gelatin Powder

½ C. Sugar

2 tsp Vanilla

 

Raspberry Sauce:

½ lb Raspberries (fresh or frozen)

1 Tbsp Water

¼ C. Sugar

 

1.         Dissolve gelatin in ¼ C. cold water and let it swell for about 5-10 minutes.  In a medium pan, bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil).  When sugar has dissolved, remove from heat and add vanilla.  Let cool for 5 minutes before adding gelatin. 

 

2.         Add gelatin to milk mixture and stir until the gelatin has completely dissolved.  Pour it in the serving glasses (I’ve used 5 oz – 150 ml capacity cups) or ramekins and refrigerate until it sets (about 4 hours or better overnight). 

 

3.         To prepare sauce wash raspberries (skip if using frozen) and in a small saucepan put the raspberries, sugar and water.  Bring to a simmer and remove from heat immediately.  Pass through a strainer to remove the seeds out of the sauce.  Cover and let it cool to room temperature then refrigerate until ready to serve. 

 

4.         Before serving, pour the raspberry sauce over the panna cotta and serve. 

 

Lemon Tarragon Pasta Salad (copycat Recipe)

 Bluffdale 10th Ward Relief Society

1 (16 oz) box of bow-tie noodles

2 C red grapes

1 C celery (diced)

½ C slivered almonds

1 bunch green onions (chopped)

2 C cooked cubed chicken

 

Dressing:

 

1 ¼ C regular mayonnaise

1 C buttermilk

½ tsp onion powder

1 lemons juiced and zested

½ tsp salt

1 Tbsp fresh tarragon, minced

1 Tbsp sugar

2 Tbsp honey

 

1.         Cook 1 pound of bowtie noodles according to package directions.  Pour them into a colander and run cool water through them to lower the temperature. 

 

2.         Into a large bowl, place the drained pasta, red grapes, celery, almonds, green onions and chicken. 

 

3.         To make the dressing roughly chop 2 Tbsp of fresh tarragon and place it in a high-powered blender.  Add the mayo, buttermilk, onion powder, zest and juice of two lemons, sugar and honey.  Blend on high power for 30 seconds or until dressing is smooth and frothy. 

 

4.         Add half of the dressing to the salad and stir to combine.  Cover the salad and the remaining half of the dressing (separately) and chill for 1-2 hours.  Pour the rest of the dressing over the salad just before serving. 

 

Pear and Pecan Salad with Red Wine Vinaigrette

from Bluffdale 10th Relief Society Christmas party

 

1 lb. bacon (thick cut is best)

1 large head romaine lettuce (washed and chopped)

1 16 oz package spring mix or spinach

(Lettuce total should equal about 20-25 cups of greens)

One piece of foil or parchment paper

3 C pecans

2 Tbsp butter

1/3 C sugar

1 ½ C Gorgonzola cheese (crumbled) (or you could use Feta)

1-3 ripe pears (cut into chunks)

 

Dressing:

½ C olive oil

¼ C red wine vinegar

1-2 Tbsp honey or sugar (to taste)

¼ tsp Dijon mustard (optional)

¼ tsp kosher salt

Fresh ground pepper

 

1.         Melt the butter and blend sugar and pecans.  While stirring, cook the pecans over medium to medium high heat until the sugar begins to melt, and the pecans are coated with caramelized sugar.  Be careful to keep stirring so sugar does not burn. 

 

2.         Pour the caramelized pecan mixture onto the parchment paper or foil in a single layer.  If you like, sprinkle an additional tablespoon of sugar over the warm pecans.  Let cool completely. 

 

3.         Prepare salad dressing by whisking all ingredients in a blender or small bowl.  Set aside in refrigerator and ready to use. 

 

4.         When ready to assemble salad, place prepared lettuce in a large bowl or on platter. 

 

5.         Sprinkle Cheese, bacon and candied pecans and cut up pears. 

 

6.         Drizzle with dressing and serve immediately. 

 

Austin Cook's Buttermilk Syrup.

 

Austin Cook Buttermilk syrup

• cup white sugar
• ½ cup buttermilk
• ½ cup butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

Instructions Checklist

• Step 1

  Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Pioneer Soup (Danish)

 

"Quick Danish Soup

1 lb. ground beef

1 qt. water

2 tb chicken soup base

1 tb. beef soup base

1 qt. water [error?]

6 carrots, diced

4 potatoes diced

1 onion chopped

2 stalks celery sliced

1 8 oz can tomato sauce

2 tb parsley minced

1 tsp salt

1 ts. M.S.G. accent

1/4 ts. pepper

 

Drop crumbled raw meat into 1 qt. lightly boiling water, seasoned with chicken base & beef base. Cook 10 minutes (or until meat is brown). Cool skim off fat. Add 1 more qt. water, vegetables, tomato sauce & seasonings. Cook just until vegetables are tender. (still firm) Add water to taste. Reheat yield 12 servings."

 

We tried it for the 24th of July Pioneer Celebration.  It was good!