SEPTEMBER 2014 NEWLETTER

Good Morning, Everyone!

September is already here and for many that means fun times cheering for your favorite football team! War Eagle from our household!
Hope this finds all well and enjoying this last major holiday of summer! Happy Labor Day!
The recipes are seafood appetizers. Enjoy!

Hugs,
Paula

FOOD FOR THOUGHT:
When life gets a little rocky, please remember...
Without the rain, there would be no rainbows...
Without the winter, there would be no spring...
Every trial carries within it the potential for triumph..
waiting to be brought forth, by YOU.
                     Linda Lee Elrod

Oysters with Prosecco Granita
Anne Burrell
Ingredients

2 cups Prosecco
1/2 cup Champagne vinegar
1 shallot, finely chopped
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
2 cups rock salt for plating (optional)
12 oysters, freshest and your favorite variety or a mix- whatever you like

Directions

Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.

Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.

Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.

This is a flavor explosion in your mouth!!!!!

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From one of my foodie friends!

~ Shrimp Scampi Dip ~

One of the best (and easiest) dips I've ever had, baked to absolute creamy, cheesy perfection!

INGREDIENTS ~

2 tablespoons unsalted butter
8 ounces medium shrimp, peeled, de-veined and roughly chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup white wine*
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste.
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley leaves
1/2 cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan

INSTRUCTIONS ~

Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
Serve immediately.

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Paula's Smoked Salmon Spread
Paula George Smith

1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery

Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving.
Delish, served with flatbread, crudite tray or "good" crackers to spread it on.

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Hot Crab Meat Appetizer

8 oz. cream cheese, softened
1-1/2 cups flaked, drained crabmeat
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 Tablespoons milk
1 teaspoon cream style horseradish
1/4 tsp. salt
several turns of fresh ground pepper
1/3 cup sliced almnds, toasted

Combine all ingredients except for almonds. Mix until well blended; spoon mixture into 9 inch pie plate.
Sprinkle with nuts. Bake in 375 degree preheated oven for 15 minutes. Serve with crackers or crostini.

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Creme a la Maison

1 envelope unflavored gelatin
1/4 cup cold water
8 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
dash of salt
1 cup milk
1 cup heavy cream, whipped

Apricot Wine sauce (recipe follows)

Soften gelatin in cold water; stir over low heat until dissolved. Combine softened cream cheese, sugar,
vanilla & salt; mixing until well blended. Gradually add milk & gelatin, mix thoroughly. Chill until
slightly thickened. Fold in whipped cream. Pour into a lightly oiled 1 quart mold;
chill until firm. UN-mold. Serve with:

Apricot Wine Sauce

1 (10 oz.) jar Apricot preserves
1/3 cup dry white wine

Combine ingredients; mix well. Chill

6-8 servings

Bonus Kitchen Tip:

Need cake flour for a recipe?

2 cups cake flour (you can make cake flour by using 2 cups of all-purpose flour,
removing 4 tablespoons of the flour,
adding 4 tablespoons of cornstarch, and sifting)

or: 2 Tablespoons cornstarch per 1 cup of all-purpose flour