Recipes

Third Thursday
Buffet Recipes

Holiday Red Raspberry Ring
(Land O Lakes)
Prep time 15 minutes, Chilling time 7 hours - 10 servings

• 1 (6 ounce) package raspberry gelatin

• 1 & 1/2 cup boiling water

• 2 (10 ounce) packages frozen raspberries, thawed

• 1 (8 ounce) can crushed pineapple, undrained

• 3/4 cup light or no fat sour cream

1. In medium bowl dissolve gelatin in boiling water; add raspberries and pineapple.  Pour half of mixture into 6-cup ring mold. Chill until firm (1-2 hours).

2. Stir together remaining gelatin mixture and sour cream.  Spoon mixture on top of firm gelatin layer; chill until firm (6 hours or overnight).

TIP: To unfold, loosen edges with knife; dip mold in warm water (15 to 20 seconds).

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Savory Twice Baked Potatoes
(Martha Stewart)
Serves 6

• 3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well

• 4 ounces smoked bacon, sliced

• 2 tablespoons dark-brown sugar

• 3 tablespoons unsalted butter, softened

• 2 small shallots, finely minced

• 1 teaspoon minced fresh rosemary, plus more for garnish

• 1 large egg

• 2 tablespoons heavy cream

• 2 ounces Gruyere cheese, finely grated, plus more for garnish

• Coarse salt and freshly ground pepper

1. Preheat oven to 400. Place the sweet potatoes on a parchment-lines baking sheet; bake until tender when pierced with a paring knife, about 45 minutes.  Remove from oven; let cool slightly.

2. Line rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar.  Cook until well glazed and crisp, 12 to 15 minutes.  Remove from oven; let cool slightly, and roughly chop.  Set aside.

3. Melt 1 tablespoon butter in a small skillet over medium heat.  Add shallots; sauté until soft and fragrant, about 2 minutes.  Add rosemary, and cook 1 minute more.  Remove from heat, and set aside.

4. Slice each potato in half lengthwise.  Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.

5. Place flesh in the bowl of and electric mixer fitted with the paddle attachment.  Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere.  Mix well until combined.  Season with salt and pepper.

6. Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves.  Bake until golden, about 20 minutes.  Remove from oven; garnish with Gruyere, rosemary and reserved bacon.

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Sunken Chocolate Cakes with Ice Cream
(Southern Living)
Serves 4
Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch

• 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan

• 1/4 cup sugar, plus more for pan

• 5 ounces best-quality bittersweet chocolate, coarsely chopped

• 2 large eggs, separated, plus 2 large egg yolks

• 4 scoops ice cream (1 pint)

1.  Preheat oven to 350.  Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty.  Coat lightly with sugar, and set aside.  Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water.  Stir occasionally, until melted and thoroughly combined.  Remove from heat; set aside.

2. Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick.  Stir in the melted chocolate-and-butter mixture.

3. Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny bit not dry.  Fold into chocolate mixture.  Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes.  Remove from oven, and transfer to a wire rack.  Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold.  Serve each with a scoop of ice cream.