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Menus and Recipes from Guess Who's Coming to Dinner - December 2011

Bill MEd '01, and Elaine Dunsmore dinner, Vernon:

Scottish-themed menu:

• Appetizers:
  • Salmon a' la grav lax
• Soup:
  • Cock o' leekie soup
• Entree:
  • Clap-shot (50/50 mashed potatoes with Swede - lots of butter)
  • Nips and Neeps--50/50 parsnips, and Swede
  • Prime Rib
• Dessert:
  
  • Tipsy Laird---Scottish trifle
    
  • Tablet, Scottish fudge
  • Tassie tea, O Coffee
  • Drambuie, various single malts

Scottish Tablet Recipe:

Ingredients:

• 14 fl.oz/420 ml tin sweetened condensed milk (swirl round a wee bit of hot water in tin to get it all out) (Try Eagle brand or Presidents choice).
• 2 lb/1kg sugar, Berry sugar works best
• 9 oz/270g butter

Method:

• Place all the ingredients in a large pan and bring to the boil.
• Reduce the heat
• Simmer gently for 30 - 40 minutes, stirring occasionally.
• As it starts to darken, stir continuously, ensuring it doesn't stick to the bottom of the pan
• When it is a dark caramel colour remove from the heat and whisk hard (preferably with an electric whisk)
• Keep whisking until the mixture cools and begins to thicken.
• Pour mixture into a baking tray (around 9" x 12")
• Leave to set for around 10 minutes
• Cut into squares
• Leave to harden and remove from the tray
• Real Scots Tablet uses nothing but the above ingredients.

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Dean Wisdom Tettey, MA '91 and the Faculty of Creative and Critical Studies' dinner, provided by Aramark Catering, Kelowna

Menu:

• Appetizers:
  • basket of hot roasted local chestnuts
  • curried squash dip with Armenian breads
  • prosciutto and melon
    
• Salad:
  
  • Winter greens with local pear, pomegranate, Naramata blue cheese, parsnip crips and a Meyer lemon dressing
• Entree:
  
  • Herb stuffed Fraser Valley chicken supreme with whipped celery root, charred endive and edamame salad with Swiss style bacon and chive snips
  • Vegetarian option: butternut squash ravioli and English pea sauce
• Dessert:
  • Wildflower honey and fig crème brulee

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Richard MD '68 and Heather BA '76 Hooper's dinner, Kelowna:

Menu:

• Appetizers:
  • "Jo's" crab cakes
  • goat cheese and sun-dried tomato terrine
  • lox roll ups
• Entree:
  • beef tenderloin with peppercorn, brandy and Gorgonzola sauce, spring greens with maple balsamic vinaigrette, garlic roasted potatoes and roasted carrots 
• Dessert:
  • apple pie

Goat cheese and sun-dried tomato terrini recipe:

Ingredients:

• 8oz (250g) soft goat cheese
• ¼ cup (60ml) chopped oil packed sun-dried tomatoes, drained
• ½ cup (125m) pesto sauce, store bought or homemade
• ½ cup (125ml) fresh parsley, choppe
• ½ cup (125ml) fresh basil, chopped
• 1 tsp (5ml) pepper, freshly ground
• 2 tbsp (30ml) balsamic crema or balsamic vinegar
• 2 tbsp (30ml) pine nuts, toasted
• ½ cup (125ml) pitted calamata olives
• ½ cup (125ml) caper berries

Method:

• Beat the goat cheese until it’s a little fluffy and smooth.  You can do this with a bowl and wooden spoon or a mixer.  
• Spread half of the cheese on the serving plate then cover with the sun-dried tomatoes, then the pesto, then half the nuts.  
• Spread the rest of the cheese on top.
• Cover tightly with plastic wrap and press down gently to compress the layers a bit.  Refrigerate until just before serving
• When you’re ready to serve, sprinkle with remaining herbs and pepper.  Drizzle with the balsamic crema and the olive oil.  Scatter the pint nuts on top and put the olives and caper berries around it.
• You can assemble this right on a serving platter or in a small 6 inch (15cm) removable bottomed tart pan.  Just line the tart pan with plastic wrap and assemble it so that the bottom becomes the top when you invert it on to the serving plate.  Serves 6.  

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Cal Meiklejohn, BArch '87 and Jacinta Ferrari's dinner, Penticton:

Menu:

• Appetizers:
  • Cruditeés
  • Kofta meat balls (Middle East)
  • Fig & brie phyllo cups (Europe)
  • Smoked tofu with chipotle sauce (Mexi-cAsian)
  • Bitter orange drops with lemon yogurt cheese (sprouted raw food)
  • Walnut pomegranate dip with crackers (Middle Eastern)
• Soup:
  • Thai curry coconut squash
• Entree:
  • Lemon oregano chicken thighs (Greece)
  • Carrot pickle (India)
  • Rice with peas, nuts, raisins and spices (India)
  • Dawl (India)
  • Roasted vegetables (Italy)
  • California salad (with honey glazed nuts, fruit and goat cheese)
• Dessert:
  • Coconut cream on a coconut-nut foundation (raw food)
  • fresh fruit
• Digestif:
  • Port wine or sparkling pear cider
  • roasted nuts
  • assorted cheese

Coconut Cream Slice recipe: (cheesecake-like)

Ingredients & Method:

• Place the following in a food processor to make the crust:
• 1 1/2 cups unsweetened shredded dried coconut
• 1 1/2 cups walnuts or macadamia nuts
• 1/4 tsp salt
• 1/2 cup pitted dates
• Process lightly until coarse crumbs form (Don't over-process, or the oil will separate out from the nuts!).
• Press this mixture into a 9 inch pan.

• Place the following ingredients in a high-speed blender:
  • 1 cup raw soaked cashews
  • 1 cup YOUNG coconut meat*
  • 1/2 cup water or coconut water
  • 1/4-1/2 cup agave syrup
  • 1/2 cup coconut butter
  • 2 Tbs real vanilla
  • 1/4 tsp salt
  • Blend together on high speed until completely smooth.  Pour on top of the crust that was prepared above.  Chill for a minimum of 2 hours.  Serve with a drizzle of fruit coulis, and fresh fruit on the side

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Heidi BA '00, LLB '03 and Richard Taylor's dinner, Kelowna:

Menu:

• Appetizers:
  • homemade sharp cheddar balls with homemade rain forest crackers with almonds and figs
  • Smoked salmon crostini with deep friend capers, fresh dill and topped with horseradish crème frache
• Salad:
  • Mixed greens and arugula salad topped with dried cranberries, blue cheese and roasted hazelnuts, dressed with a red wine Dijon vinaigrette
• Entree:
  • Prawn and seared scallop Pernod cream linguine with marinated cremini mushrooms and topped with grilled asparagus
• Dessert:
  • Dark chocolate mousse with fresh raspberries and raspberry pureee, garnished with fresh mint

Rosemary Pecan Crisps recipe:

Ingredients:

• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 1/4 cup brown sugar
• 1/4 cup liquid honey
• 1 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1/4 cup flax seeds
• 1 tablespoon fresh rosemary

Method:

• Preheat oven to 350
• Mix flour, baking soda and salt
• Add balance of ingredients
• Stir until blended only (do not over mix)
• Line two 4x8 loaf pans with parchment paper  
• Place 1/2 of mixture in each loaf pan
• Bake for 45 minutes
• Remove from oven and place on rack
• Cool completely (overnight if possible)
• Using a very sharp serrated knife, cut loaf into very thin slices (about 1/8 inch)
• Place slices on baking sheet for 15 minutes at 300 degrees

Cheese Balls recipe:

Ingredients:

• 1 package imperial cheese (softened)
• 2  8 ounce packages cream cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dijon mustard
• 1 teaspoon finely minced green onion
•  3 shakes Worcestershire
• 4 shakes Tabasco

Method:

• Blend all ingredients with hand mixer
• Refrigerate 1 hour
• Roll into balls-1/2 inch around
• Refrigerate until ready to serve

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Last reviewed 12/20/2011 2:05:38 PM