The South-East Michigan Gluttony Society
Friends, Conversation, and Stupid Amounts of Food
Recipes
Ambrosia
1 Can Pineapple chunks, drained
1 Can Mandarine orange pieces, drained
Sour cream
1/2 bag mini marshmallows
Dried sweetened coconut
Mix together. You only need enough sour cream to bind because the
marshmallows will start to relax and make it sweet. If making
this for a larger group, my mom starts incorporating cans of fruit
cocktail.
Recipes will be added as they come in
Recipes will be added as they come in
More recipes will be added as they come in
Mashed Potatoes with Leeks and Garlic
3-1/2 cups finely chopped white and pale green part of leek,
washed well and drained
6 T unsalted butter (3/4 stick)
3 lbs. russet (baking) potatoes
6 garlic cloves, unpeeled
1/2 cup milk
In a large heavy skillet cook the leeks in 4 T of the butter, covered,
over moderate heat, stirring occasionally, for 8 to 10 minutes, or
until they are very tender, and keep them warm. In a kettle combine
the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough
water to cover the potatoes by 1 inch, bring the water to a boil, and
simmer the potatoes for 10 to 15 minutes, or until they are tender.
Drain the potatoes and garlic in a large colander, return the potatoes
to the kettle, reserving the garlic, and cook them over moderate heat,
shaking the kettle, for 30 seconds to let any excess liquid evaporate.
Peel the reserved garlic, force the garlic and the potatoes through a
ricer or the medium disk of a food mill into a bowl, and stir in the
remaining 2 T butter, the leeks, the milk and salt and pepper to taste.
Serves 6 to 8.
Herbed Roasted Potatoes
4 lbs. small red potatoes
1/4 cup olive oil
coarse salt to taste
1 T fresh parsley leaves, finely chopped
1 t fresh thyme leaves, finely chopped
In a jelly-roll pan arrange the potatoes in one layer, drizzle the oil
over them, and sprinkle the potatoes with the salt. Roast the potatoes
in a preheated 450F oven, shaking the pan occasionally, for 45 minutes,
or until they are tender. Sprinkle the potatoes with the parsley and
the thyme. Serves 6 to 12.
Roasted Garlic Mashed Potatoes
2 heads of garlic
olive oil
Salt and Pepper to taste
2 fresh thyme sprigs (optional)
3 lbs. baking potatoes, peeled and cut into chunks
Water
5 T heavy whipping cream or nonfat milk
3 T butter or margarine (optional)
To roast garlic: Preheat oven to 375 degrees Remove some of the papery
skin from each head of garlic. Cut about 1/4 inch off top of the
garlic heads, exposing the cloves and leaving the root end whole. The
parchment-like membranes should be intact.
Partially enclose the heads in a double layer of aluminum foil, leaving
a 1 by 1 inch opening at the top. Open the packet and drizzle olive
oil over the tops of the garlic. Season with salt and pepper; add a
sprig or two of fresh thyme, if desired. Draw up the foil to create
the opening. Place the packet on a baking sheet and bake in the middle
of the over for 40-50 minutes. Or use a clay or stone garlic baker and
follow the manufacturer's instructions.
When roasted garlic is cool enough to handle, pinch the cloves from
their papery covering, or use a tiny fork to pluck them out. Puree the
garlic in a miniprocessor mince with a small, sharp knife. Set aside.
Place the potatoes in a large pot or Dutch oven. Cover with water and
bring to a boil. Reduce heat slightly and simmer, partially covered,
20-25 minutes or until fork-tender. Immediately drain and return the
potatoes to the pan. Return pan to medium-low heat, shaking the pan
for 1-2 minutes. Potatoes can be mashed in a ricer, a food mill or an
electric mixer.
If you use a mixer, partially mash the potatoes on lowest speed for
about 1 minute; slowly add the cream (and butter if desired) while
mixing. Add the pureed garlic and mix on low speed until potatoes are
mashed, scraping down the sides of the bowl two or three times. Season
to taste with salt and white pepper.
More recipes will be added as they come in
Pie crust
(For a two-crust, 8-inch pie)
2 C flour
3/4 t salt
2/3 C shortening
4-6 T cold water
Mix flour and salt. Cut in shortening using a pastry cutter ot two
knives until the clumps are the size of small peas. Add the water
slowly, mixing with a fork until the pie crust sticks to itself and
pulls away from the bowl. Roll out half the dough on a lightly floured
surface to fit a pie pan. Place in pan. Add filling, trim, leaving a
3/4 -- 1" overhang. Add scraps to remaining dough, roll out for top
crust.
Pumpkin Pie
1/8 t salt
2/3 C sugar
1 t ground cinnamon
1/4 t fresh grated nutmeg
1/2 t ground ginger
1/2 t ground cloves
1-2/3 C milk
1-1/2 C mashed, cooked pumpkin
2 eggs, slightly beaten
Sift dry ingredients, add eggs. Add milk and pumpkin. Pour into pastry
lined pie pan. Bake at 450 F for 10 minutes. Reduce temp to 325 F.
Bake until knife inserted 1-1/2" from outer edge comes out clean (35-40
minutes).
Mince Pie Filling
5 Granny Smith apples, peeled, cored and chopped
1 C dark raisins
1 C golden raisins
1/2 C currants
1 t chopped orange peel
1-1/4 C firmly packed brown sugar
1 T cider vinegar
2 T butter
1-1/2 t cinnamon
1 t ground allspice
1/2 t freshly grated nutmeg
1/4 t freshly grated black pepper
1/4 t orange extract
1/4 t lemon extract
1-1/2 C water
1/4 C dark rum
In a kettle combine all ingredients except dark rum. Bring the mixture
to a boil, stirring, and let it simmer, stirring occasionally for 40
minutes or until the liquid is very thick. Add the rum and simmer
the mixture, stirring more frequently, until the liquid is almost
evaporated. Let the filling cool, transfer it to an airtight container,
and chill for at least 24 hours to allow the flavors to develop.
Pour filling into pastry lined pan, add top crust and seal. Cut vents
in top crust. Bake at 450 F for 10 minutes, reduce the temp, and bake
at 350 F 35-45 minutes.
Recipes will be added as they come in
Recipes will be added as they come in
Recipes will be added as they come in
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf