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Recipes
Roman-style Chicken
By Odile
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Croque Madame
By Odile
Preheat oven to 400 degrees F
- 8 slices sourdough bread
- 8 ounces Gruyere, very thinly sliced
- 12 ounces smoked ham, very thinly sliced
- 2 to 3 tablespoons mayonnaise
- 5 tablespoons unsalted butter
- 4 extra-large eggs
- Salt and pepper
Coconut Cupcakes with Coconut Cream Cheese Frosting
By Odile
Preheat oven to 350 degrees F
- Coconut Cream Cheese Frosting:
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 sticks unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2/3 cup buttermilk
- 1 1/2 cups sweetened coconut flakes
- 2 (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, softened
- 2 teaspoons vanilla extract
- 6 cups confectioners' sugar
- 2 cups sweetened coconut flakes, for garnish
Doughnut Tree
By Odile
Special equipment: styrofoam cone and toothpicks Fill a zip top bag with icing
- 1 container creamy white frosting
- 2 (13-ounce) boxes mini powdered sugar doughnuts or donut holes (recommended: Hostess)
- Green jelly candy mint leaves
- Blue jelly beans
Oatmeal Cookie Ice Cream Sandwiches
By Odile
Preheat oven to 350 degrees F
- 2 sticks unsalted butter, room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup golden raisins
- 1/2 cup chopped pecans
- 3 cups old fashioned rolled oats
- 1 to 2 pints ice cream, flavor of your choice
- 1/2 cup finely chopped pecans, for garnish
Curry Dip
By Odile
Combine the mayonnaise, curry powder, lemon juice, and onion in a small bowl
- 1 cup mayonnaise
- 1 teaspoon curry powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated onion
- 1 red bell pepper
Easy Cheese Danish
By Odile
Preheat the oven to 400 degrees F
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce and Red Cabbage Slaw
By Odile
Skewer each half chicken thigh with 2 skewers so that they lay flat
- Peanut-Red Chile BBQ Sauce:
- 6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise
- 24 wooden skewers, soaked in water for 30 minutes
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons honey
- 2 tablespoons canola oil
- 2 tablespoons ancho chili powder
- 3 cloves garlic, coarsely chopped
- Salt and freshly ground black pepper
- Butter lettuce leaves, to serve
- Peanut-Red Chile BBQ Sauce, recipe follows
- Red Cabbage Slaw, recipe follows
- Fresh mint leaves, for garnish
- Chopped roasted peanuts, for garnish
- .
- 1 tablespoon canola oil
- 2-inch piece fresh ginger, peeled and finely chopped
- 1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce
- 2 cups homemade chicken stock or low-sodium canned chicken broth
- 2 tablespoons soy sauce
- 1/4 cup peanut butter
- 2 tablespoons chipotle in adobo puree
- 2 tablespoons honey
- Salt and freshly ground black pepper
- .
- Mesa BBQ Sauce:
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 3 cups canned plum tomatoes and juices, pureed
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons dark brown sugar
- 2 tablespoon honey
- 1/4 cup molasses
- 3 tablespoons ancho chili powder
- 3 tablespoons pasilla chili powder
- 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
- Salt and freshly ground black pepper
- .
- Red Cabbage Slaw:
- 1/2 head red cabbage, finely shredded
- 1 small red onion, halved and thinly sliced
- 1/4 cup rice wine vinegar
- 1/2 cup freshly squeeze orange juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
Edible Ornaments
By Odile
In a large bowl whisk together sugar, meringue powder and water
- 2 cups confectioners' sugar
- 2 teaspoons meringue powder
- 4 tablespoons water
- Candy (recommended: peppermints, lifesavers, m and m's, gum drops etc)
Fiery Fondue
By Odile
In a large bowl toss together cheeses and flour
- 2 (8-ounce) packages white Cheddar, shredded
- 2 (8-ounce) packages Monterey Jack, shredded
- 1/4 cup all-purpose flour
- 12 ounces light beer
- 2 cloves garlic, smashed
- 3 chipotle chiles, minced
- Vegetables, for dipping
- Fruit, for dipping
- 1 loaf bread, cubed, for dipping