I know you have been waiting for this Friend Raiser Event Recipes blog to go up and there it is, on Monday, just as promised!
Thanks to all who attended our Friend Raiser Event this past Saturday night. Special thanks to Shelley who opened her home and was more than generous with creating a third of the menu, plus being the hostess with the ‘most-ess’! One more thanks goes to Chef Kelly who not only created a few dishes on the spot, but also was the great ‘man power’ on this team.
So much fun with Chef Marian and Shelley and Kelly! Sounds like a morning show! And I must say, we had a wonderful time prepping for 3 days together. My hat goes off to them both!
I won’t be able to get all recipes into this one blog, so let’s get you some today and some tomorrow. And tomorrow will include Vegan Options for appetizers.
The biggest hit of the night, including the dramatic presentation of a big pot and the steam coming off it as Shelley lifted the cover, was the Lobster Mac n Cheese Cauliflower.
Here ya go!
Cauliflower Gratin w/Lobster, aka “Lobster ‘Mac’ & Cheese”
2 garlic cloves, peeled and minced
1 yellow onion, diced
1 (3-pound) head cauliflower, cut into medium florets
3 tablespoons unsalted butter
6 tablespoons all-purpose flour (substitute almond flour or use cornstarch for glutenfree)
4 cups hot milk (can substitute nut or soy milk, yogurt)
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided into ½ c and ¼ c
1/2 cup freshly grated Parmesan, divided in half
1/4 cup fresh bread crumbs, if desired
Lobster meat (or langoustine pieces, sold at Costco)
Preheat the oven to 375º F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Immerse in cold water bath to stop cooking. Drain and set aside.
Melt butter in a medium saucepan over low heat. [Add minced garlic and onion and stir until translucent.] Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Add lobster. Combine the bread crumbs, if using, with the remaining 1/4 cup of Gruyere and Parmesan and sprinkle on top. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot.
Serves 4
CAVIAR PIE
16 oz. cream cheese
½ c. mayonnaise
2-3 t. onion, grated
1-2 t. Worcestershire sauce
1-2 t. lemon juice
Mix these ingredients together. Spread in serving dish.
Top with Caviar (1-2 jars, depending on serving dish). Garnish with: Parsley, Hard-boiled egg
and Chopped Onion
Serve with crackers.
We’ve got all kinds of Stuffed Mushrooms, Potatoes and Tomatoes, a Veggie Sandwich, Egg Rolls, Eggplant Dip and more including Hoisin Garlic Chicken coming up on the blog tomorrow!
Healthy Happy Cooking,
