The SSFM

Cookbook

The SSFM

Cookbook

 

Our Houses (the Recipes)

In keeping with the Game of Thrones celebratory theme, each of our professional teams (Houses), selected a mix of menu items to reflect the spirit of the day. We converted our garage into a grand kitchen and each of the Houses prepared their dishes for all to partake.
Please enjoy the following recipes throughout the coming year.

Everyone at SSFM wishes you a fulfilling and prosperous 2018.

 

Table of Contents

 

– Our House of Support –

S’Mores Bar

Our Houses
(the Recipes)

In keeping with the Game of Thrones celebratory theme, each of our professional teams (Houses), selected a mix of menu items to reflect the spirit of the day. We converted our garage into a grand kitchen and each of the Houses prepared their dishes for all to partake.
Please enjoy the following recipes throughout the coming year.

Everyone at SSFM wishes you a fulfilling and prosperous 2018.

 

Table of Contents

 

Our House of Support

S’Mores Bar

The Boar That Killed Robert Baratheon

(Braised Shoyu Pork)

The Boar That Killed Robert Baratheon

(Braised Shoyu Pork)

Ingredients

Ingredients

1 1/4 lbs pork belly
1 lb potatoes
½ teaspoon salt
1/4 teaspoon sugar
1/4 cup vegetable oil

1/4 cup dark soy sauce
1 can beer
½ can water
1 tsp fresh ginger
Chopped Green Onion or Chives for garnish

1 1/4 lbs pork belly
1 lb potatoes
½ teaspoon salt
1/4 teaspoon sugar
1/4 cup vegetable oil
1/4 cup dark soy sauce
1 can beer
½ can water
1 tsp fresh ginger
Chopped Green Onion or Chives for garnish

Cooking Instructions

Cooking Instructions

  1. Heat oil in wok over high heat.
  2. Add pork belly and fry until water is evaporated.
  3. Add sugar and stir until pork belly becomes golden.
  4. Add beer and fry pork belly for 1-2 minutes, then add water and ginger.
  5. Cover and simmer on medium heat until half volume of liquid is evaporated.
  6. Add potato and salt.
  7. Cover and simmer again on medium heat until half volume of liquid is evaporated, then add dark soy sauce. After 5 minutes, pork belly is ready to be served.
  8. Garnish with green onions or chives to taste.

Jon Snow Pea Salad

Jon Snow Pea Salad

Ingredients

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt (Hawaiian salt is OK)
1/2 teaspoon white pepper
1 (10- to 12-oz. bag) frozen baby peas, thawed

1/4 cup snow peas, strings removed
1 can water chestnuts, diced
2 tablespoons red onion, cut in 1/4-inch dice
3 strips bacon, chopped, cooked until crisp, and drained*

1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt (Hawaiian salt is OK)
1/2 teaspoon white pepper
1 (10- to 12-oz. bag) frozen baby peas, thawed
1/4 cup snow peas, strings removed
1 can water chestnuts, diced
2 tablespoons red onion, cut in 1/4-inch dice
3 strips bacon, chopped, cooked until crisp, and drained*

Cooking Instructions

Cooking Instructions

  1. Blend together mayonnaise, sour cream, salt and pepper to make dressing.
  2. Combine peas, snow peas, water chestnuts, red onion and bacon with dressing until ingredients are well coated. Transfer to a flat container.
  3. Refrigerate at least 24 hours before serving. Stir twice to redistribute dressing. Serve within two days.

Makes 8-10 servings.

Mini Hasselback Potatoes with Garlic Herb Butter

Mini Hasselback Potatoes with Garlic Herb Butter

Ingredients

Ingredients

12 Mini Potatoes
4 tbls butter
¼ tsp salt

Garlic Herb Butter
1 stick butter
3 tsp garlic (finely chopped)
1 tsp Rosemary (finely chopped)
1 tsp Thyme (finely chopped)

12 Mini Potatoes
4 tbls butter
¼ tsp salt

Garlic Herb Butter
1 stick butter
3 tsp garlic (finely chopped)
1 tsp Rosemary (finely chopped)
1 tsp Thyme (finely chopped)

Cooking Instructions

Cooking Instructions

1. Combine all ingredients of the garlic herb butter and set aside. (can be prepared the night before)
2. Preheat oven to 425ºF.3. Cut slits through potatoes widthways, making sure not to cut all the through.
4. Place potatoes in a large baking/roasting pan.
5. In a small bowl, mix together butter and salt.
6. Brush butter mixture over each potato, letting the butter drip through slits.
7. Roast potatoes for 45 min – 1 hour, basting each potato with the butter mixture half way through roasting.
8. Once potatoes are crispy, golden and slits have separated slightly, remove from oven.
9. Melt garlic herb butter mixture, drizzle over potatoes and toss until full coated
10. Serve immediately.

“Take The Black” Berry Cheesecake

(no bake)

“Take The Black” Berry Cheesecake

(no bake)

Ingredients

Ingredients

Graham cracker crust
1 ½ cups graham cracker crumbs
1/3 cup butter
¼ cup sugar

Cheesecake
16 oz cream cheese
1 tub (8 oz) of cool whip
Confectioners sugar to taste

Topping
1 cup frozen berries
1 tbsp sugar
1 tbsp cornstarch
2 tbsp cold water

Graham cracker crust
1 ½ cups graham cracker crumbs
1/3 cup butter
¼ cup sugar

Cheesecake
16 oz cream cheese
1 tub (8 oz) of cool whip
Confectioners sugar to taste

Topping
1 cup frozen berries
1 tbsp sugar
1 tbsp cornstarch
2 tbsp cold water

Cooking Instructions

Cooking Instructions

1. Crush up the graham crackers until they are crumbs then combine with melted butter and sugar and press into the pan and bake at 375 ºF for 7 minutes. (Option: Use a pre-made graham cracker pie crust).
2. Combine softened cream cheese, cool whip and confectioners sugar and beat until fully incorporated and smooth in texture.
3.Pour cream cheese mixture into cooled pie crust and spread in an even layer.

Topping:
1. Combine sugar and berries in a sauce pan on medium heat until berries thaw, then muddle berries to preferred consistency.
2. Mix together the water and cornstarch and add it to the berries to thicken and set aside to cool. (Option: Use a pre-made can of berry pie filling instead).
3. Pour topping right onto the cheesecake, chill for a few hours and you’re good to go!

This recipe makes one 9” diameter cheesecake.

King(slayer) Crab Dip

King(slayer)Crab Dip

Ingredients

Ingredients

½ cup mayonnaise
8 oz. block cream cheese
¾ cup shredded cheese-
(Jack/Cheddar/Parmesan)

1 t Old Bay Seasoning
2 Large Roasted Jalapenos
2 Strips Bacon (thick cut)
½ lb. crabmeat of choice

½ cup mayonnaise
8 oz. block cream cheese
¾ cup shredded cheese-
(Jack/Cheddar/Parmesan)
1 t Old Bay Seasoning
2 Large Roasted Jalapenos
2 Strips Bacon (thick cut)
½ lb. crabmeat of choice

Cooking Instructions

Cooking Instructions

1. Preheat oven at 350 degrees
2. Combine the cream cheese, Old Bay seasoning, mayonnaise, and shredded cheese into a bowl.
3. Cut roasted jalapenos in half and remove seeds. Let cool. Chop and add to cream cheese mixture.
4. Cook bacon until crispy. Let cool and add to cream cheese mixture.
5. Place all ingredients in baking dish (2 quart / 8” square)
6. Bake for approximately 10 minutes or until hot and bubbly.
7. Serve with chips, crackers, or bread.

Hot Pie’s Bread

(to be served with the crab dip)

Hot Pie’s Bread

(to be served with the crab dip)

Ingredients

Ingredients

4 1/3 cups bread flower
3 tsp yeast
3 tsp sugar

2 tsp salt
2 cups water

4 1/3 cups bread flower
3 tsp yeast
3 tsp sugar
2 tsp salt
2 cups water

Cooking Instructions

Cooking Instructions

1. Mix 1 cup cool water with the yeast, sugar, salt, and 2 rounded tsp of flour in a large bowl.
2. Let mixture set until the yeast is working.
3. Add the flour and remaining water into the bowl and mix until dough is light and smooth.
4. Knead for 12 minutes.
5. Return the dough to the bowl and let the dough rise until double in size (approx. 1 hour)
6. Remove dough and let it rest for 15 minutes.
7. Cut dough into four equal size pieces. Knead dough to the shape desired, place on baking sheet, and let rise until about double in size.
8. Bake in a 400 degree oven for approximately 20 minutes or until nicely browned.

Makes 4 loaves

Dragon Wings

Dragon Wings

Ingredients

Ingredients

5 to 6 pounds Chicken Wings
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
¼ cup fresh thyme leaves, or 1 Tbsp dried
2 Tbsp ground allspice, more for sprinkling

2 Tbsp soy sauce
2 Tbsp dark brown sugar
1 Tbsp salt, more for sprinkling
1 Tbsp black pepper
½ cup vegetable oil
1 Tbsp white or apple cider vinegar
Freshly squeezed juice of 2 limes

5 to 6 pounds Chicken Wings
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
¼ cup fresh thyme leaves, or 1 Tbsp dried
2 Tbsp ground allspice, more for sprinkling
2 Tbsp soy sauce
2 Tbsp dark brown sugar
1 Tbsp salt, more for sprinkling
1 Tbsp black pepper
½ cup vegetable oil
1 Tbsp white or apple cider vinegar
Freshly squeezed juice of 2 limes

Cooking Instructions

Cooking Instructions

1. At least one day before cooking, pat chicken dry with paper towels, combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hourrs. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
2. Prepare grill: Clean and oil grates and preheat to medium heat. The temperature can start as high as 300 and go as low as 250. Place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
3. Uncover grill. Chicken will be golden and mahogany in places. If not fully cooked, turn chicken over, cover, and continue cooking. Chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone.

Meatballs on a Stick

(Them with the Pointy End)

Meatballs
on a Stick

(Them with the
Pointy End)

Ingredients

Ingredients

For the meatballs
1 ½ lb. ground beef or pork
½ cup breadcrumbs
½ cup finely diced onion
¼ cup freshly grated parmesan cheese
½ tsp. dried thyme
¼ tsp. dried oregano
¼ tsp. salt
¼ tsp. black pepper
4 cloves garlic, minced
2 eggs

For the sauce
28 oz. can crushed tomatoes (roasted)
1 tsp. smoked paprika
Chopped fresh basil or parsley for garnish
Salt and pepper to taste

For the meatballs
1 ½ lb. ground beef or pork
½ cup breadcrumbs
½ cup finely diced onion
¼ cup freshly grated parmesan cheese
½ tsp. dried thyme
¼ tsp. dried oregano
¼ tsp. salt
¼ tsp. black pepper
4 cloves garlic, minced
2 eggs

For the sauce
28 oz. can crushed tomatoes (roasted)
1 tsp. smoked paprika
Chopped fresh basil or parsley for garnish
Salt and pepper to taste

Cooking Instructions

Cooking Instructions

For the sauce
1. Heat the crushed tomatoes in a large, deep sauté pan or stockpot over medium-high heat until simmering.
2. Stir in the smoked paprika, season with salt and pepper, and reduce heat to medium-low.
3. Cover and let simmer 20 to 30 minutes.

For the meatballs
1. Combine all meatball ingredients until evenly mixed.
2. Roll mixture into 1 ½-inch meatballs. Place on baking sheet coated with cooking spray.
3. Set aside.
4. Heat oven to 400°F.
5. Bake uncovered 18 to 22 minutes or until no longer pink in the center.
6. Place in sauce and let simmer.
7. Serve with a plastic sword.

Makes 30-36 meatballs.

Bolton Wedding Cod Cakes

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Bolton WeddingCod Cakes

Ingredients

Ingredients

1/2 lb. cod, cut into large chunks.
1/2 cup broth
1 Tbs. olive oil
1/2 cup wine (I used a semi-sweet red)
1 leek, diced
1-2 Tbs. fresh cilantro, diced
2 Tbs. capers
2 eggs
1/2 – 1 cup breadcrumbs
olive oil for frying

For sauce
pinch of pepper
1 tsp. lovage root
1 tsp. oregano
remaining broth, from above
roux (1 Tbs. oil, 1 Tbs. flour)

1/2 lb. cod, cut into large chunks.
1/2 cup broth
1 Tbs. olive oil
1/2 cup wine (I used a semi-sweet red)
1 leek, diced
1-2 Tbs. fresh cilantro, diced
2 Tbs. capers
2 eggs
1/2 – 1 cup breadcrumbs
olive oil for frying

For sauce
pinch of pepper
1 tsp. lovage root
1 tsp. oregano
remaining broth, from above
roux (1 Tbs. oil, 1 Tbs. flour)

Cooking Instructions

Cooking Instructions

1. Poach the cod in the broth until it is flaky, around 5 minutes. Fish out the cod, place in a bowl, and crumble. Add the leek, cilantro, and capers, then the eggs and 1/2 cup breadcrumbs. Mix this thoroughly by hand, and try to make a few patties with them. Add more breadcrumbs as needed.

2. Once you have a consistency that will work, form the mixture into cakes and fry in oil over medium heat. The cakes should be golden brown, and just a tad crispy. Place on a plate covered with paper towel to drain.

3. To the poaching broth, add lovage, oregano, and pepper. Simmer until this sauce has reduced slightly, about 5 minutes. Strain, then thicken with a roux.

4. Serve cod cakes while still warm, with sauce on the side, or drizzled over.

Sansa’s Lemon Cakes

Sansa’s Lemon Cakes

Ingredients

Ingredients

Nonstick vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons finely grated lemon zest
1 teaspoon vanilla paste or extract
¼ cup sour cream

½ cup fresh lemon juice, divided
½ cup (1 stick) unsalted butter, room temperature
1¾ cups sugar, divided
3 large eggs
1 lemon, thinly sliced

Nonstick vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons finely grated lemon zest
1 teaspoon vanilla paste or extract
¼ cup sour cream
½ cup fresh lemon juice, divided
½ cup (1 stick) unsalted butter, room temperature
1¾ cups sugar, divided
3 large eggs
1 lemon, thinly sliced

Cooking Instructions

Cooking Instructions

1. Preheat oven to 350°
2. Coat an cupcake pan with nonstick spray
3. Whisk flour, baking powder in a bowl until no lumps remain. Combine sour cream, lemon zest, vanilla, and ¼ cup lemon juice in a large measuring cup.
4. Beat butter and 1 cup sugar in a bowl until light and fluffy. Add eggs one at a time, beating to blend until almost doubled in volume and very light, airy, and pale yellow.
5. Add dry ingredients and sour cream mixture
6. Scrape batter into prepared pan; smooth top
7. Bake lemon cake until just starting to turn light golden and a tester inserted into the center comes out clean, 25–30 minutes
8. Cool down the lemon cake
9. Bring remaining sugar and water to a boil until sugar is dissolved. Cook lemon slices in boiling water until pith starts to become translucent, about 1 minute. Add blanched lemon slices to boiling syrup
10. Drizzle each lemon cake with lemon syrup and top with lemon slices

Makes 24 mini cupcakes.

Red Wedding Sangria

Red Wedding Sangria

Ingredients

Ingredients

2 cups of sliced or diced fruit, any combination of oranges, apples, pears and berries.
1/2 cup Cognac or Brandy

1 bottle red wine
1 can orange soda
1 can lemon soda, sprite or 7-Up

2 cups of sliced or diced fruit, any combination of oranges, apples, pears and berries.
1/2 cup Cognac or Brandy
1 bottle red wine
1 can orange soda
1 can lemon soda, sprite or 7-Up

Cooking Instructions

Cooking Instructions

1. Using a large glass pitcher, large enough to accommodate the liquid and fruit, place fruit in pitcher.
2. Add the cognac or brandy and red wine. Stir and chill in the refrigerator for a few hours if you can.
3. Just before serving, add orange and lemon soda and ice, stir approximately 3 to 5 seconds.
4. Serve and enjoy.

Makes about 6 servings.

Beef and Barley Stew

Beef and Barley Stew

Ingredients

Ingredients

Marinade
2 tbsp. Balsamic Vinegar
¼ cup Soy Sauce
2 tbsp. Worcestershire sauce
¼ cup olive oil
6 cloves garlic, minced
2 tsp. Pepper

Stew
1-1/2 pound beef stew meat, cut into small pieces
1-1/2 cups pearl barley
1-1/2 cups white beans
Water
2 stalks celery
1 medium onion
3 carrots, sliced small
2-1/2 cups sliced baby portabella mushrooms
2 cups corn
4 Bouillon cubes
Cornstarch (optional)

Marinade
2 tbsp. Balsamic Vinegar
¼ cup Soy Sauce
2 tbsp. Worcestershire sauce
¼ cup olive oil
6 cloves garlic, minced
2 tsp. Pepper

Stew
1-1/2 pound beef stew meat, cut into small pieces
1-1/2 cups pearl barley
1-1/2 cups white beans
Water
2 stalks celery
1 medium onion
3 carrots, sliced small
2-1/2 cups sliced baby portabella mushrooms
2 cups corn
4 Bouillon cubes
Cornstarch (optional)

Cooking Instructions

Cooking Instructions

1. Cube meat
2. Prepare marinade: Mix balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, garlic, salt and pepper. Place in bag with cubed meat to marinate for 3 hours (minimum) in refrigerator.
3. Prepare barley and white beans per package instructions.
4. Take the meat out of the bag and brown in a skillet.
5. Place meat in stock pot. Deglaze skillet with water or broth (pour water in and scrape with wooden spoon) and pour drippings into stockpot. Add the 10 cups of water to the stock pot. Bring water to a boil, reduce heat, cover and simmer for 45 minutes or until meat is tender.
6. Remove meat from water and set aside.
7. Combine celery, onions, carrots, mushrooms and corn in stock pot. Add 4 cups of water and bouillon cubes. Bring water to a boil, reduce heat, cover and simmer for 45 minutes. Add prepared barley, white beans and meat back into stock pot and Worcester sauce.
8. The starch from the barley will thicken the soup somewhat, but if you’d like it thicker, add a roux (cornstarch and water)

Hot Wine

Hot Wine

Ingredients

Ingredients

1 orange, sliced and seeded
1/2 cup sugar
2 cups water

1 teaspoon ground cloves
2 teaspoons cinnamon
1 bottle red wine

1 orange, sliced and seeded
1/2 cup sugar
2 cups water
1 teaspoon ground cloves
2 teaspoons cinnamon
1 bottle red wine

Cooking Instructions

Cooking Instructions

1. Combine the orange, sugar, water and spices in a large stainless steel or enameled pot.
2. Slowly bring to a boil, reduce the heat, and simmer for 15 minutes.
3. Reduce the heat, add the wine, and slowly reheat but do not boil.
4. Serve warm in mugs.

Serves 8

“Giant” Honey Garlic Chicken Legs

“Giant” Honey Garlic Chicken Legs

Ingredients

Ingredients

1½ pound chicken drumettes
4 cloves garlic, roughly minced
½ large shallot or 1 small shallot, roughly minced
1 – 2 Star Anise
1 tablespoon ginger, sliced
1 tablespoon honey
½ cup warm water
1 tablespoon peanut oil
1½ tablespoon cornstarch

Chicken Marinade
2 tablespoons light soy sauce (not low sodium soy sauce)
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sugar
1/4 teaspoon salt

1½ pound chicken drumettes
4 cloves garlic, roughly minced
½ large shallot or 1 small shallot, roughly minced
1 – 2 Star Anise
1 tablespoon ginger, sliced
1 tablespoon honey
½ cup warm water
1 tablespoon peanut oil
1½ tablespoon cornstarch

Chicken Marinade
2 tablespoons light soy sauce (not low sodium soy sauce)
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sugar
1/4 teaspoon salt

Cooking Instructions

Cooking Instructions

1. Marinate chicken legs/drumette with the chicken marinade for 20 minutes
2. Heat up pressure cooker (using sauté feature) to prevent chicken from sticking to the pot.
3. Add marinated chicken to the pot (do not discard the marinade). Brown chicken with peanut oil. Remove chicken and set aside.
4. Reduce heat and add the minced shallot, star anise and sliced ginger, then stir for roughly a minute. Add the minced garlic and stir until fragrant (about 30 seconds).
5. Deglaze the pot with 1 tbsp. of honey and ½ cup of warm water.
6. Add chicken and leftover marinade to the pot. Pressure cook on high for 5 minutes and do a full natural release (roughly 10 minutes).
7. Season with more salt or honey if desired.
8. Thicken honey soy sauce – Remove chicken from pot and set aside. Add constarch/water roux to thicken to desired thickness.
9. Coat and serve – turn off heat and add chicken back into the pot. Coat well with honey soy sauce and serve immediately.

Rustic Bread

Rustic Bread

Ingredients

Ingredients

3 cups lukewarm water (100°F), plus more for the broiler tray
1 tablespoon granulated yeast
1 to 1 1/2 tablespoons kosher or other coarse salt, to taste
6 1/2 cups unbleached all-purpose flour, measured by the scoop-and-sweep method
Cornmeal, for dusting (optional)

3 cups lukewarm water (100°F), plus more for the broiler tray
1 tablespoon granulated yeast
1 to 1 1/2 tablespoons kosher or other coarse salt, to taste
6 1/2 cups unbleached all-purpose flour, measured by the scoop-and-sweep method
Cornmeal, for dusting (optional)

Cooking Instructions

Cooking Instructions

1. In a large bowl, mix the yeast, warm water, and salt. Add the flour all at once, then mix until the flour is completely incorporated and you have a blobby dough. Don’t knead the dough! It’s not necessary. The dough should be uniformly wet and loose enough to conform to the shape of a container. Be certain that there are no dry patches of flour.
2. Loosely cover the container and leave the dough out at room temperature for about 2 hours (don’t need to monitor it).
3. Then place the container of dough in the fridge. Ensure the gases can escape by leaving the cover open a crack for the first couple days in the fridge; after that, you can seal it. You can use the dough any time after the initial 2-hour rise (within 10 days).
4. When you want to bake a loaf of bread, dust a baking sheet with cornmeal or line it with parchment paper. Use a serrated knife or scissors to cut off a 1-pound piece of dough. Surround the surface of the dough with flour (just enough so that it can be handled). Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. Most of the dusting flour will fall off, and that’s okay. Your round loaf of bread should be smooth and cohesive. Don’t overwork the dough or your loaves may be dense. Place the shaped ball of dough on the baking sheet and let it rest uncovered for about 40 minutes.
5. Preheat the oven to 450°F. Preheat a baking stone on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won’t interfere with the rising bread. (Do not use a glass pan as it could shatter.)
6. Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2-inch-deep cross or tic-tac-toe pattern in the top. There’s no need to dust the flour off the loaf.
7. Place the loaf on the baking stone. Pour about 1 cup hot water into the broiler tray and shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes (adjust time if you create different sized loaves), until the crust is richly browned and firm to the touch. Let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. The crust may initially soften but will firm when cooled.

Biscuits

Biscuits

Ingredients

Ingredients

1-3/4 cups all-purpose flour
4 tsp. baking powder
¼ cup white sugar
1/8 tsp salt
5 tbsp. unsalted butter

½ cup raisins (or any preferred add-in)
½ cup milk
¼ cup sour cream
1 egg
1 tbsp. milk

1-3/4 cups all-purpose flour
4 tsp. baking powder
¼ cup white sugar
1/8 tsp salt
5 tbsp. unsalted butter
½ cup raisins (or any preferred add-in)
½ cup milk
¼ cup sour cream
1 egg
1 tbsp. milk

Cooking Instructions

Cooking Instructions

1. Preheat the oven to 400 degrees F.
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the raisins (or add-in). Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls (about 2 inches across), depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown.

Shrimp and Clams with Spicy Sausage

Shrimp and Clams with Spicy Sausage

Ingredients

Ingredients

¼ cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 medium onion, thinly sliced
1 teaspoon finely grated lemon zest
1-1/2 tsp curry powder

¼ pound andoule sausage, thinly sliced
1 cup chicken stock
4 dozen littleneck clams, scrubbed
½ pound 31-40 shrimp, portioned in 1/3rds
¼ cup chopped cilantro

¼ cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 medium onion, thinly sliced
1 teaspoon finely grated lemon zest
1-1/2 tsp curry powder
¼ pound andoule sausage, thinly sliced
1 cup chicken stock
4 dozen littleneck clams, scrubbed
½ pound 31-40 shrimp, portioned in 1/3rds
¼ cup chopped cilantro

Cooking Instructions

Cooking Instructions

1. Heat Olive oil in large saucepan.
2. Add garlic, onion, lemon zest, curry powder over medium heat.
3. Add sausage and allow to cook thoroughly.
4. Add Stock and bring to boil.
5. Add clams and shrimp and cook until clams open.
6. Stir often. Season with salt and pepper and serve hot.

Serves 4

Ham, Meat, Cheese
and Crackers platters

Ham, Meat, Cheeseand Crackers platters

Ingredients

Ingredients

Ingredients for the Glazed Ham
1 (10 pound) fully-cooked bone-in ham
1-1/4 cups packed dark brown sugar
1/3 cup pineapple juice

1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
¼ teaspoon ground cloves

Ingredients for the Glazed Ham
1 (10 pound) fully-cooked bone-in ham
1-1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
¼ teaspoon ground cloves

Cooking Instructions

Cooking Instructions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place ham in a roasting pan.
3. In a small saucepan, combine brown sugar, pineapple syrup with pineapple slices, honey, cloves, and mustard. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
4. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes

Serves 20

White Beans and Bacon

White Beans and Bacon

Ingredients

Ingredients

4 pieces of bacon, roughly chopped
1 small onion, chopped
1 head curly endive, leaves rinsed and torn
2 large garlic cloves, chopped
2 cups white beans

4 pieces of bacon, roughly chopped
1 small onion, chopped
1 head curly endive, leaves rinsed and torn
2 large garlic cloves, chopped
2 cups white beans

Cooking Instructions

Cooking Instructions

1. Cook bacon over medium to high heat in a large saucepan until crisp.
2. Remove bacon from pan and set on paper towel to drain.
3. Add onion to drippings, and sauté till tender.
4. Add spinach and cooking till wilted.
5. Add garlic, cover and cook.
6. Add beans and bacon, cooking until the beans are heated through, stirring often.
7. Season with salt and pepper and serve

Single serving

S’Mores Bar

S’Mores Bar

Materials and Tools

Tools and Materials

Materials
Planter box
Packing material to put around your gel cans
3-5 Gel Cans
Graham Crackers
Chocolate Bars
Marshmallows
Skewers
Decoration to dress up the box

Tools
Lighter
Hammer

Tools
Lighter
Hammer

Materials
Planter box
Packing material to put around your gel cans
3-5 Gel Cans
Graham Crackers
Chocolate Bars
Marshmallows
Skewers
Decoration

Instructions

Instructions

1. Decorate your Planter box which will hold the gel cans to light the S’Mores. Some people choose to stain the box, while others paint it entirely, but most of them are sold as plain wood. If you can find a different type of decorative box which will function as the holder, feel free. This is your event.
2. Fill the box with the packing material until there is about 3 in left towards the top of the box. This will boost your gel cans up to lighting level.
3. Position your decorations and decorative material in the packing material at the top, as well as your gel cans. Now you have your “fire pit” for the S’Mores Bar.
4. Use a lighter and light your Gel Cans.