I've listed the menu below and some of the recipes follow as well. It was mostly and finger food feast, which I find only makes people more pleased because as they lick their fingers after trying the different dishes they realize all the flavors really can go together and start mixing everything into one big bowl of bliss!
***Menu***
Puff pastry rolls stuffed with turmeric sauteed cod,
caramelized onions, herbed soft cheese and spinach
***
Spring rolls of fresh carrot, ginger, zucchini, mint,
cilantro, spinach and jasmine rice
served with fresh spicy peanut sauce
***
Kilbasa sausage slow cooked with
mushrooms, tomatoes, and sauteed green beans
***
Spring mix salad with red onions, gorgonzola cheese,
sliced pears, walnuts, and cherry tomatoes
***
Drink: Cranberry vodka sparkling martinis
with frozen Door County cherries and pomegranate fruits
***
Dessert: German chocolate cupcakes with coconut topping
and dark chocolate mousse frosting
Puff pastry rolls stuffed with turmeric sauteed cod,
caramelized onions, herbed soft cheese and spinach
***
Spring rolls of fresh carrot, ginger, zucchini, mint,
cilantro, spinach and jasmine rice
served with fresh spicy peanut sauce
***
Kilbasa sausage slow cooked with
mushrooms, tomatoes, and sauteed green beans
***
Spring mix salad with red onions, gorgonzola cheese,
sliced pears, walnuts, and cherry tomatoes
***
Drink: Cranberry vodka sparkling martinis
with frozen Door County cherries and pomegranate fruits
***
Dessert: German chocolate cupcakes with coconut topping
and dark chocolate mousse frosting
So, as many interesting experiences have begun in the past, this one begins with cheating! The puff pastries:
* 2 tubes Pillsbury Doughboy croissants - they even have ones with fake garlic flavor in them now! what will they think of next!
* 1 package cod, defrosted (or any fish - salmon and trout have served me well in the past!)
* 1-2 T turmeric
* salt and pepper
* 1/4c olive oit
* 1 onion, sliced or chopped
* 2c spinach or other greens
* some sort of cheese; I like the Baybel Laughing cow cheese - the herbed kind is great for this but I have also done these with swiss, gouda, chevre, and bri - all delish!
* set pan on medium to medium-high heat, add splash of olive oil when hot; add cod and flip to coat in oil. As fish cooks add the turmeric and some salt and pepper.
* cook until browned on both sides then set aside on plate
* add sliced onions to pan with another splash of olive oil and turn heat down to medium. Slow cook onions to bring out their sweetness. If you want to cheat again you can add a little brown sugar when the onions start to get translucent. I like to turn up the heat at the end of this and crisp them on one side but you may not so at this point just transfer them to the plate the fish is resting on...
* now for the really easy part: assembly! Roll out the PBDB dough and place a bit of cheese, fish, onions and a bit of greens on the wide end of the triangle of each dough. Roll up each triangle - they will most likely turn out as little balls rather than long rolls. It so does not matter what they look like but it absolutely does matter that all the seams are sealed so the cheese doesn't melt and run out of the roll - it will burn!
* preheat the oven as per the PBDB dough instructions and bake! These are best served asap after they are done baking because they will be in all their fluffy glory - they tend to deflate a bit after cooling but they are no less delish!
The spring rolls are pretty self explanatory but here is how I made my on-the-fly-peanut-sauce:
* In a small sauce pan over medium-low heat add equal parts coconut milk and peanut butter (I for sure use chunky!) and whisk.
* get a small glass of water and keep it next to your pan - if the sauce gets too thick at any point just add a little splash and whisk it in.
* This is the base of your sauce so now you can add just about anything to taste to make it delish and spicey. Here are a few things that I like to add in increments until the sauce is where I want it to be:
*chili powder
* Thai pepper, chopped, for the brave at heart and stomach
* garlic, chopped
* ginger, chopped
* lime juice
* balsamic vinegar
* ketchup
* This sauce is great to make earlier in the day or even the day before it is meant to be used because the flavors will gain richness over time. I suggest making this first if you are preparing a large meal and then either let it sit in the pot on the stove until you are ready to eat or stick it in the fridge.
* 2 tubes Pillsbury Doughboy croissants - they even have ones with fake garlic flavor in them now! what will they think of next!
* 1 package cod, defrosted (or any fish - salmon and trout have served me well in the past!)
* 1-2 T turmeric
* salt and pepper
* 1/4c olive oit
* 1 onion, sliced or chopped
* 2c spinach or other greens
* some sort of cheese; I like the Baybel Laughing cow cheese - the herbed kind is great for this but I have also done these with swiss, gouda, chevre, and bri - all delish!
* set pan on medium to medium-high heat, add splash of olive oil when hot; add cod and flip to coat in oil. As fish cooks add the turmeric and some salt and pepper.
* cook until browned on both sides then set aside on plate
* add sliced onions to pan with another splash of olive oil and turn heat down to medium. Slow cook onions to bring out their sweetness. If you want to cheat again you can add a little brown sugar when the onions start to get translucent. I like to turn up the heat at the end of this and crisp them on one side but you may not so at this point just transfer them to the plate the fish is resting on...
* now for the really easy part: assembly! Roll out the PBDB dough and place a bit of cheese, fish, onions and a bit of greens on the wide end of the triangle of each dough. Roll up each triangle - they will most likely turn out as little balls rather than long rolls. It so does not matter what they look like but it absolutely does matter that all the seams are sealed so the cheese doesn't melt and run out of the roll - it will burn!
* preheat the oven as per the PBDB dough instructions and bake! These are best served asap after they are done baking because they will be in all their fluffy glory - they tend to deflate a bit after cooling but they are no less delish!
The spring rolls are pretty self explanatory but here is how I made my on-the-fly-peanut-sauce:
* In a small sauce pan over medium-low heat add equal parts coconut milk and peanut butter (I for sure use chunky!) and whisk.
* get a small glass of water and keep it next to your pan - if the sauce gets too thick at any point just add a little splash and whisk it in.
* This is the base of your sauce so now you can add just about anything to taste to make it delish and spicey. Here are a few things that I like to add in increments until the sauce is where I want it to be:
*chili powder
* Thai pepper, chopped, for the brave at heart and stomach
* garlic, chopped
* ginger, chopped
* lime juice
* balsamic vinegar
* ketchup
* This sauce is great to make earlier in the day or even the day before it is meant to be used because the flavors will gain richness over time. I suggest making this first if you are preparing a large meal and then either let it sit in the pot on the stove until you are ready to eat or stick it in the fridge.
enjoy!
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