Braille Monitor                                                 November 2011

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Recipes

This month’s recipes come from members of the National Federation of the Blind of Colorado.

Black Forest Cake
by Diane McGeorge

Diane
Diane McGeorge
Diane McGeorge is past president of the NFB of Colorado and was the founding director of the Colorado Center for the Blind. She reports that this is an easy and excellent cake.

Ingredients:
1 chocolate cake mix, any brand
1 can cherry pie filling, not canned cherries
2 eggs, beaten
1 teaspoon almond extract

Icing Ingredients:
1 cup sugar
1/2 cup milk
1/3 stick butter or margarine
1 6-ounce bag chocolate chips

Method: In a large bowl combine all the cake ingredients and beat well enough to combine thoroughly. Bake in a greased 13-by-9-inch cake pan or two 8-by-8-inch pans in a preheated 350-degree oven until a toothpick inserted in center comes out clean, about thirty-five minutes. Cool in pan on a rack.

Combine sugar, milk, and butter in a saucepan and bring to a boil. Reduce heat a little and stir in the package of chocolate chips. Cook stirring for one minute. Remove from heat and pour over surface of cake. You can remove the smaller cakes from their pans after ten minutes of cooling and then stack the frosted layers. This cake freezes well.


Red Hot Cinnamon Salad

by Ryan Osentowski

RyanRyan Osentowski
Ryan Osentowski came into the NFB in the Nebraska affiliate and the National Association of Blind Students. He is now living and working in Colorado and is an active member of the NFB of Colorado.

Ingredients:
3 packages cherry Jell-O
1 cup red hot candies
1 cup Cool Whip
8 ounces cream cheese, well softened
2 cups cinnamon applesauce
3 cups boiling water

Method: In a medium saucepan bring the water to a boil. Add red hots and Jell-O to the boiling water and stir until everything is dissolved. Let cool; then add cream cheese cut in small pieces, applesauce, and Cool Whip and stir until blended. Be sure that the cream cheese is blended in completely or you will have small pieces of cream cheese in the finished salad. Pour mixture into a mold or individual dishes and chill overnight before serving. If you plan to unmold the salad, loosen edges with a spatula or table knife. Place enough very warm tap water in the sink or a large pan to immerse mold almost to the top. Do not let water slosh over the edge onto the salad. Allow mold to remain in the water bath ten seconds or so; then invert on a serving plate or platter and shake gently to loosen completely. You will hear the top of the salad strike the plate when it unmolds. If this does not happen, repeat the hot water bath for another ten seconds or so before inverting the mold again.


Brie En Croute
by Rita Albright

Rita Albright is a member of the Boulder Valley Chapter of the NFB of Colorado. She reports that this is a wonderfully delicious and simple recipe for an appetizer or a cheese-and-cracker, hors d'oeuvre light dinner gathering. It is too easy!

Ingredients:
1 8-ounce Brie cheese wheel
1 sheet frozen puff pastry
1/4 cup jam (strawberry, peach, raspberry, etc.)
Chopped nuts (walnuts, pecans, etc.)
1 egg yolk mixed with 1 teaspoon water (egg wash)

Method: Preheat oven to 350 degrees. Spread jam over the sheet of puff pastry and sprinkle with nuts. Place Brie wheel in center of pastry sheet. Fold pastry over the Brie and press to seal. Flip the Brie en croute over and place seam-side down on greased baking sheet. (Excess dough may be cut into shapes and used to decorate top.) Brush the entire exposed surface of pastry with egg wash. Bake for twenty minutes or until golden. Allow to cool for thirty minutes. Transfer to serving board or plate and serve with crackers.

On March 11, 2011, we were honored to have President and Mrs. Maurer and their children, David and Dianna, participate in philosophy class and have a meal with us at the Colorado Center for the Blind. The home management staff, Maureen Nietfeld and Ixchel Swinehard, and their students worked together to devise the lunch menu and prepare the dishes served. These are the recipes for the meal our students prepared for them:


Sage Roasted Chicken

Students mix thier ingredients.The home management instructors at the Colorado Center for the Blind and several students at work in the kitchen
Ingredients:
6 boneless, skinless chicken breasts
1/2 stick melted butter
4 cloves garlic, minced
1 teaspoon dried sage
Juice and zest of one lemon
1/2 teaspoon salt
1/4 teaspoon pepper

Method: Arrange chicken on a baking pan lined with foil. In a bowl combine butter, seasonings, and lemon juice and zest and pour over chicken. Bake at 350 degrees for thirty-five minutes or until chicken juices run clear and pieces feel firm when gently pressed.


Fingerling Roasted Potatoes

Ingredients:
1 pound potatoes, sliced lengthwise
1 tablespoon fresh or dried rosemary
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup parmesan cheese
Enough olive or other cooking oil to coat potato strips generously

Method: In a mixing bowl toss all ingredients except cheese until potatoes are coated on all sides. Arrange potatoes on a baking pan lined with foil. Bake at 350 degrees for thirty minutes or until potatoes feel tender when pricked with a fork. Remove from oven, toss with parmesan cheese, and serve immediately.


Orange Hazelnut Glazed Carrots

Ingredients:
1 pound carrots, peeled and sliced
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons maple syrup
Juice and zest of one orange
1/4 cup toasted hazelnuts, chopped

Method: Steam carrots until just tender and then toss with remaining ingredients.


Flourless Chocolate Cake

Ingredients:
8 ounces unsweetened baking chocolate
2 sticks butter
1 3/4 cups sugar
1/2 cup cocoa powder
6 eggs
 
Method: Melt chocolate and butter together. Whisk in the remaining ingredients one at a time. Pour into a buttered and sugared 8-inch springform pan and bake at 350 degrees for thirty to forty minutes. Cool in pan on a rack. Remove side of pan after loosening the cake with a spatula. If you are serving at the table, place the cake (still on the bottom of the pan) on the serving plate.


Ganache for Flourless Cake

Ingredients:
8 ounces dark (not unsweetened baking) chocolate
1 cup heavy cream

Method: Melt chocolate and cream together in double boiler over hot water and whisk until smooth. Immediately pour over cake to cover.


Raspberry Sauce

You can use other berries as well.

Ingredients:
3 cups raspberries
1/2 cup sugar
1 cup water
 
Method: In a small saucepan bring all ingredients to a boil and then reduce to a simmer. Reduce until sauce is of desired thickness, and strain if you don’t want the seeds. This sauce can be ladled over the flourless cake.


Pan-Seared Salmon with Horseradish-Dill Sauce

Ingredients:
2 fillets salmon
1 shallot, minced
1/4 cup white wine
2 tablespoons flour
2 teaspoons prepared horseradish
2 tablespoons lemon juice
1 teaspoon dried dill
1 cup half and half
Salt and pepper to taste

Method: Coat a non-stick skillet with vegetable oil and heat on medium high. Add salmon fillets and cook three to four minutes on each side. Remove fish to a warm platter and set aside in a warm place. Add the minced shallot to the pan and sauté until soft. Add the flour and let cook for two minutes, stirring constantly. Add all remaining ingredients and keep whisking until sauce is thickened. Adjust seasoning and serve over the salmon fillets.


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