The Great Clothing Swap – Fashion, Food, and Fun!

GNO-clothing-swap

A big “thank you” to all of you ladies who made our first Great Clothing Swap a huge success! We hope you had a wonderful time finding new treasures and spending time with your girlfriends – we sure did! 

Many of you have requested the recipes from dinner that night, and we are happy to share them with you. Here you go! 

 

 

Gougeres’ (mini cheese biscuit appetizer) 

1/2 C. all-purpose flour
1/2 t. salt
1/2 t. dry mustard powder
1/8 t. cayenne pepper
1/2 C. 2% or whole milk
4 T. (1/2 stick) unsalted butter, cut into pieces
2 large eggs
1/2 C finely shredded Swiss, Comt’e, Gruyere’, Emmental or fontina ( about 2 oz)

Preheat oven to 400 degrees. Line a baking sheet with parchment. In a small bowl, stir together the flour, salt, dry mustard and cayenne pepper; set aside. 

In a medium-size saucepan, heat the milk and butter over medium heat until the butter is melted and the milk comes to a boil. Add the flour mixture all at once to the milk mixture. Beat with a wooden spoon until the mixture pulls away from the sides of the pan. Cook and stir for 1 minute more. Remove the pan from the heat and let the mixture cool for 10 minutes. 

Add the eggs, one at a time, beating the first until it is completely incorporated and the dough is smooth before adding the second. Beat in the cheese. Use a pastry bag or cookie scoop to make 20 to 24 mounds of the dough onto the baking sheet.

Bake the gougeres’ for 15 minutes. Reduce the oven temperature to 350 degrees. Continue to bake until golden brown on the outside, 8 to 10 minutes more. The insides should be dry but soft – pull one open to test it. Transfer to a wire rack to cool. Serve warm or at room temperature. 

Leftovers may be sealed in an airtight container and frozen. Reheat from a thawed or frozen state in a 350 degree oven for 6 to 10 minutes. 

You also can scoop the cougeres’ onto cookies sheets and freeze them before you bake them and when they are frozen put them a ziploc bag. Then you bake them at frozen at 400 degrees for 15 minutes and then at 350 degrees for 15 minutes. 

Chicken Salad Bake – 4 to 6 servings

2 C. cubed chicken or turkey cooked and shredded
1 -1/2 C. sliced celery
1/2 C. chopped onion
5 oz. water chestnuts – sliced
1/2 C. Mayo
1/2 C. shredded cheddar or Colbyjack cheese
2 T. lemon juice
1/2 t. salt
1 t. pepper

Mix all of the ingredients together and put in a greased 8X8 pan. Top with buttered bread cut into cubes with some shredded cheese sprinkled over bread. Bake @ 400 degrees for 20-25 min.

 Cranberry Quinoa

1 C quinoa
1/2 C almonds 
1 C broth stock
1 ½ C boiling water
1/2 t. salt
1 cinnamon stick
1 bay leaf 
1/2 C dried cranberries

May toast quinoa until it begins to darken over medium heat. Move to a 2 quart saucepan and add remaining ingredients. Bring to a boil, covered, then reduce heat to simmer 20 minutes.

Remove from heat and allow to sit for 5 minutes. Tilt cover and put paper towels or a towel between pan and cover to absorb steam. Fluff gently with a fork and serve. Don’t fluff and then pour into serving bowl. Fluff AS you pour into bowl so as not to bruise or over cool it too much before serving. 

Pots de Crème (dessert) 

1 C half and half
1 12-ounce package semi-sweet or dark chocolate chips
2 eggs
whipped cream

Heat the half and half over medium heat (or for 1 minute and 40 seconds in the microwave, stirring halfway through).

Combine the hot cream, chocolate chips and eggs in a blender and blend until smooth. Pour the mixture into 1 oz plastic glasses. Chill. Garnish with whipped cream.  Makes 25 small.

(To make 200 small:  Make 6 batches of the above recipe.  You will need approximately 24 oz of whipping cream to whip for garnish.)

*** Don’t forget to save the date for next year’s Great Clothing Swap! We will see you on Saturday, February 1, 2014 – always the day before the big game!

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