On February 14th, 2008, I received a Valentine's Day gift any guy would be happy to receive: an I.O.U from Katie for a 5 course meal. The next day, Katie and I decided to get engaged and by the end of the weekend, we had a wedding date set. The next ten months became a whirlwind of schoolwork, finals, weddings, honeymoon, trips to Boston and Orlando, more schoolwork and more finals. But on December 17th, 2008, I redeemed my coupon for my 5 course meal.
1st course: Homemade Butterflake Rolls
These were so good that we ate them before remembering to take a photo. Actually, our camera was just about out of batteries and we wanted to be sure to capture course #5, but in case you were wondering, the rolls were insanely delicious.
Buttery Dinner Rolls
Servings: 12
from Miriam Richins
4 1/2 teaspoons yeast
1/2 cup warm water
1 teaspoon sugar
1/2 cup butter, softened or melted
2 eggs
1/2 cup sugar
1 1/2 cups warm milk
2 teaspoons salt
7 cups flour, approximate (1/3 whole wheat flour is good)
Dissolve yeast in warm water. Stir in 1 tsp sugar and let stand.
In mixer, mix well the butter, eggs, 1/2 cup sugar, 1 1/2 cups warm milk, 2 teaspoons salt. Mix in 2 cups flour.
After yeast has activated, add it to the mixture and blend in. Add 2 more cups flour. Mix well.
Add 2-3 more cups of flour, one at a time, mixing in after each addition.
If hand kneading, knead about 10 minutes. If kneading in mixer, knead 4-5 minutes. Dough will be slightly sticky.
Place dough in a large buttered bowl. Cover and put in a warm place to rise. Let rise until double -- about one
hour.
Punch down dough and shape into 24 balls. Put into two 9x13 pans (lightly sprayed or greased). Melt 1/2 cube of
butter and brush over the rolls.
Cover and let rise until double (about one hour).
Bake at 375 degrees for 10-12 minutes or until golden brown on top.
2nd course: Baby Spinach Salad with Cranberries, Walnuts, and Bleu Cheese
Something about Bleu cheese and spinach makes for the perfect salad. Katie used a raspberry vinaigrette and red onions which added a good amount of spice and flavor. The walnuts gave good texture and counter balanced the strong flavor and odor of the cheese.
Baby Spinach with Dried Cranberries, Walnuts
and Bleu Cheese
Servings: 4
from Trader Joe's
6 ounces baby spinach
1/4 cup dried cranberries
1/4 cup thinly sliced red onion
1/2 cup walnuts, lightly toasted
1/2 cup crumbled bleu cheese
Raspberry Balsamic Vinaigrette Dressing
Combine spinach, onion, walnuts and cranberries. Toss lightly with 2-3 tablespoons of dressing. Sprinkle with
bleu cheese on top and serve immediately.
3rd course: Broccoli and Cheese Soup
This has to be one of my all-time favorite soups. Cheese and broccoli is such a winning combination of flavors and to have it in a soup form...pure genius. Thank you to whoever first put a head of broccoli and a hand full of cheese into a boiling pot. And thank you to Katie, for doing the same.
Broccoli Cheddar Cheese Soup
Servings: 4
from Pampered Chef
2 tablespoons butter
3 tablespoons all-purpose flour
4 cups low-fat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 10-ounce package frozen chopped broccoli, thawed and drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra-sharp cheddar cheese, shredded
2 tablespoons chives or chopped green onion tops
Melt butter in a large saucepan over medium heat. Add flour; cook and stir for 30 seconds or until bubbly.
Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring
occasionally.
Add cheese; stir over low heat just until cheese melts. DO NOT BOIL. Ladle into four soup bowls; top with chives.
4th course: Stuffed Bell Peppers
Katie told me the day she gave me the I.O.U. that this is what she was planning on cooking. For 10 months I thought about, dreamed about, and salivated about these stuffed bell peppers. Normally, for me, when something is so hyped up, it loses its luster and I am not so impressed. Not quite the case for this meal. The bell peppers were everything they were stuffed up to be. They were packed to the brim with a delicious beef and onion mixture which cooked into a giant meatball surrounded by tomato sauce and pepper. We had leftovers the next day and added some brown rice which turned out to be a great way to add additional flavors to the meal.
5th course: Apple Dumplings a la mode
If you are attempting a new year's resolution to eat healthier and to shed a few pounds, stop now. Feel free to go on if you are into amazing treats. I wish I had more elaborate writing skills to give this dish a bit of the justice it deserves, but suffice it to say...dang. Warm apples, crisp flaky crust, and a delicious caramel sauce. This one has it all.
Apple Dumplings
Servings: 8
From Grandma Cranmer
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
3/4 cup shortening (lard or butter)
1/2 cup milk
6 apples, pared, cored and cut into eighths
sugar, cinnamon, nutmeg and butter
Syrup:
2 cups sugar
2 cups water
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
Sift flour, salt, baking powder; cut in shortening. Add milk all at once; stir until moistened. Roll 1/4 inch thick; cut
into 5-inch squares. Arrange four pieces of apple on each square; sprinkle generously with sugar, cinnamon, and
nutmeg; dot with butter. Fold corners to center; pinch edges together. Place 1-inch apart in greased baking pan.
Combine syrup ingredients and bring to a boil to dissolve sugar. Pour hot syrup over the dumplings in the baking
pan. Bake at 375 degrees for 35 minutes.
Serve hot with cream, or ice cream or whipped cream.
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