Archives

Holidays And Event Recipes, Recipes

CRUDITÉS WITH GREEN GODDESS DRESSING

Leave a comment
Print Recipe
 Crudités with Green Goddess Dressing
Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Instructions
For the dressing
  1. In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
For the crudité
  1. In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.
Recipe Notes

The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved

Recipes

CARAMEL TRUFFLES

Leave a comment
Print Recipe
 Caramel Truffles
Deliciously buttery soft caramels coated in chocolate
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and freeze.
  2. Line a baking sheet with parchment paper. Melt the chocolate and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with kosher salt. Place in fridge until set.
Recipe Notes

© Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

GLAZED WALNUTS WITH STILTON CHEESE AND PORT SAUCE

Leave a comment
Print Recipe
 Glazed walnuts with Stilton cheese
Crunchy, slightly sweet and savory, this is one very impressive party appetizer. CourseAppetizers
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350°. Toast the walnuts in a large saute pan for 8 minutes, or until lightly browned. Meanwhile, in a large saucepan, combine the sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. Add the walnuts to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.
Recipe Notes

Recipe Notes Encourage guests to dip the cheese in the port syrup. MAKE AHEAD The nuts can be stored in an airtight container for up to 1 day. The port syrup can be refrigerated for up to 1 day; rewarm before serving. © Galley Chef All Rights Reserved

Recipes

Guava Petite Pasties

Leave a comment

A pasty is a baked pastry, which is associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables on a pastry circle and folding it to wrap the filling, crimping the edge to form a seal.  This Guava version is a sweet dessert in a petite size, making it the perfect little dessert for cocktail parties.

Print Recipe
 Guava Petite Pasties
The buttery, flaky crust is stuffed with sweet Guava fruit that melts in your mouth with every bite.
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Instructions
  1. Preheat oven to 400 degrees F. In a food processor, mix flour and salt. Pulse in butter until pea-sized, add water, form into a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Flour your work surface. Roll out dough. Using a 4 inch biscuit cutter, cut circles out of dough.
  3. Divide guava into 16 equal pieces and put a piece of guava on each circle with about a ½ teaspoon of cream cheese.
  4. Brush the edges of the circles with beaten egg. Fold the upper half of the circle to make a half moon. Crimp the edges with a fork. Place on a parchment paper lined baking sheet and refrigerate for 30 minutes. Bake for 18-20 minutes or until golden brown. Cool 10 minutes.
For the icing
  1. While the turnovers are baking, mix the confectioners sugar with milk and almond extract and set aside. Drizzle icing over turnovers and serve warm or at room temperature.
Recipe Notes

Chocolate lovers can substitute melted semi-sweet chocolate chips for the icing and drizzle chocolate over the top. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

MINI LOBSTER TARTS FRA DIAVOLO

Leave a comment


Print Recipe


Mini Lobster Tarts Fra Diavolo

Sweet,hot and crunchy little bites of lobster that are seriously addictive.

Course Appetizers
Cuisine English

Prep Time 20 minutes
Cook Time 17 minutes

Servings
tarts


Ingredients

Course Appetizers
Cuisine English

Prep Time 20 minutes
Cook Time 17 minutes

Servings
tarts


Ingredients


Instructions
  1. Preheat the oven to 400 degrees F. Add lobster tails to a medium pan with the white wine and poach on low heat for 10 minutes. Turn off the heat and let cook in the wine.

  2. Meanwhile, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.

  3. Cut the lobster into bite-size chunks. Put one chunk of lobster in each tart shell. Pour the egg mixture into each shell evenly. Place the filled shells on a parchment paper¬lined cookie sheet. Bake until golden brown and set about 12 minutes. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.


Recipe Notes

Bake these tarts in advance, refrigerate or freeze them. When you are ready to serve, top them with the red pepper jelly and heat in a 400 degree oven for 10 minutes. © Galley Chef All Rights Reserved

Recipes

SHEPHERD’S PIE

Leave a comment

Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind.  A St. Stephen’s Day pie is made using leftover turkey or ham.  A Cumberland pie is a version using breadcrumbs on top instead of potatoes.  The English also make a similar dish with fish known as fish pie.

Print Recipe
 Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Instructions
  1. Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
  1. Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes

© Galley Chef All Rights Reserved