Mardi Gras recipes

Sour Cream Overnight Coffee Cake
This is an old North Dakota from my dad's cousin.

3/4 c. butter, softened
1 c. sugar
2 eggs
1 8-oz. carton lite sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
For topping:
3/4 c. brown sugar
1/2 c. chopped pecans
1 1/4 tsp. cinnamon

Lightly grease a 9x13-inch pan. In a mixer, beat the butter and sugar until light and fluffy, then beat in the eggs and sour cream. Stir the dry ingredients together, then add them to the mixer and beat well. Pour the batter into the pan. You may add fruit toppings of your choice (frozen berries work well, as do apples, peaches or other stone fruits, etc.). Stir together the topping ingredients and sprinkle over the cake. Refrigerate, covered, overnight. Bake in a preheated 350-degree oven for 35 to 50 minutes, or until a toothpick inserted in the center comes out clean.

New Orleans Mardi Gras King Cake with Pecans
Recipe at CHOW

Cheesy Polenta and Egg Casserole
Recipe at Eating Well

Salmon-stuffed Eggs with Herb Dressing
This recipe is from the Bosnian owner of Kaya's Imports wine shop in South County. This time of year I use dried herbs and it's still pretty good.

Salmon-stuffed Eggs with Herb Dressing

6 jumbo hard-boiled eggs, peeled and cut in half lengthwise

1/4 cup finely chopped smoked salmon

1 Tbsp. finely chopped fresh dill

1 Tbsp. chopped capers

1 tsp. Dijon mustard

1 Tbsp. mayonnaise, preferably homemade

Freshly ground pepper to taste

Work egg yolks through a sieve into a mixing bowl, then add the smoked salmon, dill and capers; stir well. Add the other ingredients and stir until well blended. Fill the egg cavities with the mixture. Spoon herb dressing over the eggs. Chill until serving.

Herb Dressing

2 Tbsp. finely chopped fresh tarragon

2 Tbsp. finely chopped fresh chervil

2 Tbsp. finely chopped parsley

2 Tbsp. finely chopped watercress

1/2 garlic clove, minced

1/2 cup sour cream

1/2 cup mayonnaise, preferably homemade

1 tsp. lemon juice

Salt and freshly ground pepper to taste

Combine the herbs and garlic in a mixing bowl. Add the sour cream, mayo, lemon juice, salt and pepper. Whisk thoroughly. This makes enough dressing for a dozen eggs (a double batch of the recipe above).

Blueberry trifle
I love to make parfaits and I'm always tinkering with combinations; this is part my own and part two other recipes.

8 to 12 ladyfingers
Raspberry liqueur
4 oz. Neufchatel cheese (reduced-fat cream cheese), softened
3/4 cup low-fat vanilla yogurt (or plain), drained of any liquid
1 tsp. honey (or more if using plain yogurt)
2 tsp. freshly grated lemon zest
2 pints fresh blueberries

Place the ladyfingers in a small, flat dish and drizzle them with a few tablespoons of liqueur. Let them soak it up, turning them occasionally, until the ladyfingers are soft but not soggy, adding more liqueur if needed. Set aside.

In a medium bowl, blend the cream cheese, yogurt and honey until there are no lumps, then beat it on high speed until it's light and creamy. Stir in the lemon zest.

Layer the ladyfingers, blueberries and yogurt mixture in parfait glasses, using whatever order and amounts you prefer. For generously filled glasses, this recipe makes about four servings.

Mardi Gras!

After debating the merits of a themed menu, and then considering which country to base my theme upon, I opted for a whole separate path, toward ease of preparation (this event will be taking place around 9 a.m., after all!) Here's what I have planned:

Sour cream coffeecake with berry-streusel topping

Polenta and egg bake with Match sausage

Salmon-stuffed eggs

Yogurt-crunch-fruit parfaits

There may be more, depending on how the morning goes! But this should get us off to a good start for the parade; we'll leave around 11 a.m.

Thanks to everyone who volunteered a dish. I'd like to give you the option of bringing a morning beverage (wine, sparkling wine, juice, etc.) or a post-parade snack. However, you're more than welcome to just bring yourselves -- we'll even supply a few beads to get you in the mood!

The address is 3230 S. 9th St. We're just off the Arsenal exit from Interstate 55, but it's sometimes closed to eastbound traffic on parade day. To circumnavigate, turn right onto Arsenal, then take the first left (onto Lemp), proceed south about two blocks and turn left again (onto Utah). You'll cross the interstate overpass and see our house ahead on the left, directly across from the church, at the corner of Utah and Ninth. If the exit is open, you can just drive toward the brewery and turn right at Ninth; we're two blocks ahead on the left. If you get lost, call 314.771.6322.

A Fall French Fête

In honour of the French-founding of our beautiful city, please join us this Saturday, November 15, at 6:30 for what we hope will be a fantastic fall feast!

Z Menu

Amuse-Buche (it's a surprise!)

Fresh French Breads

Mixed Greens with Blu Cheese, Pepitas, and Fresh Figs

A mélange of Seasonal Roasted Vegetables with Rosemary

Bouillabaisse with traditional Rouille

Petite Choux a la Crème

Madeleines

For full felicitous fruition of our French-themed fête, fetch a flagon (or deux) of vino to feature the flavors of our feast, S'il Vous Plaît.

Looking forward to seeing you all Saturday!

Cantaloupe Soup

This soup I made up by reading a ton of melon soup recipes.

Ingredients:
2 ripe melons (I used cantaloupe and a mistery melon from the market), peeled, seeded & chopped
2 ripe mangos, peeled, seeded & chopped (I had them, I threw them in)
2 limes (juice only)
1/4 cup dry white wine
a little spring water to help with blending
1/2 tsp cardamom (I'd change this and maybe use nutmeg or leave it out all together)
10 - 15 mint leaves chopped

Directions:
Proccess in a blender until smooth - you'll have to do this in batches.

Transfer soup to large bowl; cover and refrigerate until well chilled, at least a couple of hours.

Invite someone over who brings honeydew soup and serve them side-by-side in a chilled bowl.

Salade de Quinoa Rouge, Poivrons et Pignons

This is from Chocolate and Zucchini:

500 ml (2 cups) vegetable stock190 grams
(1 cup) red quinoa, well rinsed and drained
3 medium red bell peppers, roasted (see below)
3 rounded tablespoons pine nuts, toasted (update: it is even better with pistachios!)
1 TBS olive oil
1 TBS honey vinegar(I used 1 tsp honey and 1 tsp cider vinegar)
A dash hot sauce
1/2 teaspoon salt (I used alderwood smoked salt)
Freshly ground pepper
200 grams (7 ounces) extra-firm smoked tofu, diced (I used smoked mozzarella)
Serves 3 to 4.

Toast quinoa in dry large skillet - error on the side of not burning it. Add stock. Bring to a boil and simmer for 20 minutes (covered - don't stir). Let cool.

Peel the roasted peppers, remove the seeds, and cut the flesh into short strips.

In a medium salad bowl, combine the quinoa with the peppers, pine nuts, olive oil, vinegar, hot sauce, salt, and pepper, and toss to combine. I mixed the oil, vinegar, hot sauce, salt and pepper in a small bowl.

Fold in the tofu and serve immediately, or cover and refrigerate for a day or two.

Honeydew Soup

Thanks, Amy, for taking the initiative on this!

This recipe ran in the Post-Dispatch about two weeks ago, and I clipped it because I knew I'd have a bumper crop of melons to use somehow. Now I'm somewhat addicted to the soup, and the garden isn't keeping up with me! I've been drinking it as juice at breakfast, as dessert at lunch, as an afternoon snack ...

Chilled Honeydew Soup With Mint And Lime

By Mollie Katzen

TRIBUNE MEDIA SERVICES

Yield: 5 or 6 servings

1 medium honeydew melon, perfectly ripe, peeled, seeded and cut into chunks (about 6 to 8 cups)
1/4 cup fresh lime juice
2 tablespoons minced fresh mint

Working in several batches, place everything in a food processor or blender; purée until smooth. Transfer to a container with a tight-fitting lid; chill until very cold. Serve in bowls or in glasses.

Per serving (based on 6 servings): 92 calories; no fat; 1g protein; 22g carbohydrate; 19g sugar; 2g fiber; 41mg sodium; 16mg calcium; 532mg potassium.

Honey Harissa Dressed Plums

1/2 c. honey
1/4 tsp. Harissa spice mix (I get mine from the Soulard Spice Shop)
1 tbsp. butter
Fresh, ripe plums split in half

Add first three ingredients together in a heavy-bottomed sauce pan and heat until incorporated. Pour over plums. Garnish with mint if desired.

(I will try to keep my fig-o-phile comments to a minimum, as I'm aware that not everyone shares an unhealthy affinity for them as I do, but it would be remiss of me to omit that this syrup would be fantastic over fresh figs.)