Monthly Archives: February 2011

We have such amazing food at each Salon, and when food is the salon we get a double bonus.  Want some recipes?  I thought so…

Cranberry Orange Wassle

• 1 Qt. Cranberry Juice Cocktail
• 2 cups tea, prepared for drinking (I prefer Constant Comment)
• 2 cups (or more) orange juice (medium to low pulp)
• 3/4 cups sugar
• 2-3 whole cinnamon sticks (or more)
• Slice a seedless orange and stud with whole cloves to float on top.

Heat on low for 20-30 minutes so the wassle heats thoroughly and the cinnamon and cloves release their flavor.

This gorgeous picture was taken by fellow Salonista Morgan, who also blogged this recipe at groundedpeople.com

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Savory Butternut Squash Soup (Salonista Gillian made and served this during Salon 3 – illiciting oohs, aahs and requests for the recipe from all.  I tried it myself a few weeks later with great results.  Highly recommended.)

• 1 butternut squash, approx 1 lb
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2-3 cups water and/or chicken or veggie broth (recommended 1/2 water, 1/2 broth)
• fresh parsley, for serving
• greek yogurt, for serving

Cut squash in half, scoop innards and brush with olive oil.  Bake 350, upside down for about 45 minutes, until brown.

Let cool about 10 minutes, scoop the flesh into a mixing bowl and mash until smooth.

Saute the onion in butter on medium heat.  Add garlic, ginger & 1 cup of liquid, slowly bring to a boil.

Stir in the squash mash and add more liquid as needed.  Simmer about 5-10 minutes.

Serve immediately with chopped parsley and a dollop of greek yogurt.  Yum!

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Homemade Pepper Jelly (we made this at our 2nd Salon and served at the 3rd with Chevre and crackers, yum!)

• 1 cup chopped red bell pepper
• 1/2 cup chopped jalapeno pepper
• 5 cups white sugar
• 1 1/2 cups apple cider vinegar
• 1 (6 fluid ounce) container liquid pectin (Try using 1 pouch – 3oz. next time)

Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Use gloves or avoid touching your face after handling peppers.

Mince peppers in a food processor (and keep your face away from the
opening of the food processor.) In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar.

Bring to a rolling boil; boil for 3 minutes.  Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Stir for 1 minute.

Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and heat process in a water bath for 10-15 minutes.

Allow jars to cool, creating a vacuum seal.

- Recipe and lesson courtesy of Gillian

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Dark Chocolate Dipped Shortbread

For the Shortbread:

• 1 cup unsalted butter at room temperature, plus more (or oil) for baking sheet
• 2 cups all-purpose flour
• 3/4 teaspoon coarse salt
• 1/2 cup powdered or granulated sugar

Preheat oven to 325 degrees.

Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, about 3 to 5 minutes. Add sugar and continue to beat until very light in color and fluffy.

Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.

Refrigerate dough approx. 20 minutes.  I recommend separating the dough into 2 balls, so you can work on cutting one while the other is still in the fridge (it gets harder to work with as it warms up).

Roll out dough and use a cookie cutter or paring knife to cut shortbread shapes (I chose 1″ x 3″ ‘fingers’ to dip) and place onto buttered sheet.  Put the sheet back in the fridge for about 10 minutes before baking.

Bake until firm in the center and just starting to color.  Remove and place on a cooling rack. Let cool completely before dipping.

For the Chocolate:

• 1 cup 60% cocoa morsels
• 2-4 tbsp grapeseed or safflower oil

Begin melting the chocolate in a double boiler, and add oil as needed.  The original recipe called for 4 tbsp but I only used 2.

Dip cookies about one-third of the way up for best chocolate-to-cookie ratio.

-You can easily add thousands of flavors to this recipe, like almond, vanilla or apricot.  My recipe is modified from a Martha Stewart one and she’s got a ton of ideas on her site.

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Bourbon and Rum Balls

• 3 cups finely crushed vanilla wafers (about 12oz or 80 wafers)
• 2 cups powdered sugar
• 1 cup finely chopped pecans (or walnuts)
• ¼ cup cocoa powder
• ½ cup Bourbon or Rum
• ¼ cup light corn syrup

You’ll also want extra powdered sugar and cocoa for dusting

Mix crushed wafers, powdered sugar, pecans, and cocoa. Stir in Bourbon and corn syrup.

Let stand a few minutes. Extra Bourbon can be used, but mix will need to sit a bit longer.

Shape mixture into 1 inch balls. Roll in powdered sugar and cocoa. Seal and refrigerate.

Makes 3.5 dozen.

-Recipe and lesson from Gillian during Salon 2

-The photo was provided by Salonista Nicole, who blogged about her own experience at InTheLoupe

Coming Soon: Truffles and Artisanal Cheeses (yes, we’re going MAKE Cheese!)