Sunday, October 12, 2014

Copy and Print Recipes for Masters Banquet:

Recipes for Masters Banquet:
Slave has shortened each recipe so that you can copy and print each to remind you of each step

Monday we will do a wrap-up and put the finishing touches on our holiday banquet.
Glazed Kielbasa Bites
Appetizers for Masters Banquet
13oz package of smoked kielbasa, sliced into 1 inch pieces
14oz can of pineapple slices (in juice – not syrup)
3 Tbs low sodium soy sauce
1 Tbs sweet chili sauce
1 Tbs honey
1 Tbs of the reserved pineapple juice
½ tsp ground ginger
2 packages of 6oz each cheddar cheese, cut into cubes

Drain the pineapple slices into a dish to save back the juice. Cut each ring into 3rds.
Cut the kielbasa into 1 inch pieces (cut on an angle)
With a toothpick secure a piece of pineapple on each piece of kielbasa and place into a dish.
Preheat oven to 425 for the meal, make the glaze:
In a medium bowl mix the soy sauce, chili sauce, honey, pineapple juice, and ground ginger. You can add smoked red pepper flakes.
Uncover, coat each top and sides with the glaze. Bake in oven until it starts to brown the edges – this is about 15 to 20 minutes.
Cut the cheddar into cubes and stick a toothpick in each.
Remove the warm appetizers and place them in the middle of the tray. Surround these with the cheese cubes.
Butternut Squash Soup With Chicken Sausage
1/3 cup plus 1 tablespoon extra-virgin olive oil
12 ounces cooked chicken-apple sausage, cut into ½-inch pieces
4 cups cubed peeled butternut squash (1 small to medium squash)
3 medium carrots, chopped
1 stalk celery, chopped
½ medium onion, chopped
2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
½ cup fresh sage leaves

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a paper towel lined bowl. Add the squash, carrots, celery, onion, chicken broth, 2 cups water and ¾ teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
Puree the soup in a blender in batches, save to a large bowl. Cover and refrigerate.
Day of Dinner: pour soup into a crock pot and heat on high for ½ hour to 1 hour.
Spray a small saucepan and heat over medium heat. When hot, add the sage leaves in batches and heat carefully, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
======================= Mikl's Magic Waldorf Salad

Mikl's Magic mayonnaise
1 can sweetened condensed milk Non-fat
½ cup white vinegar
½ cup vegetable oil (canola oil works fine also olive oil)
2 teaspoon dry mustard
1 teaspoon salt
1 pinch cayenne pepper
2 egg yolks: slave uses pasteurized eggs since this is not cooked.

Salad Ingredients

  • ½ cup chopped, slightly toasted walnuts
  • ½ cup celery, diced
  • ½ cup of dried cranberries
  • 3 sweet apples, cored and chopped Like Gala
  • Mikl's Magic Mayonnaise (Use no more than half of above recipe)
  • 1 Tbsp fresh lemon juice
  • 2 packages of pre-washed baby spinach

In medium bowl, combine all ingredients for the mayonnaise. Whisk until mixture thickens. Cover and refrigerate to blend flavors.
In a non stick skillet on medium high heat
toast the walnuts. Stir occasionally. This takes about 5 minutes. You can tell when its done because of the aroma that comes up! Just don't burn your nuts ;-)

In a large bowl, mix the apples, celery, walnuts, and cranberries. Then add about a half of the recipe for Mikl's Magic mayonnaise. This is best chilled overnight.
On day of banquet: Open and rinse the spinach, then pat it dry.
Put this out in handfuls on your cutting board. With a pizza cutter, run it back and forth to quickly cut the green leaves into thin strips! Place a small handful on each salad plate.
Spoon about ½ Cup of the Magic Waldorf salad on top of each “nest” to serve.
Asparagus Bundles

2 pounds fresh asparagus, ends trimmed
6 slices bacon
½ cup light brown sugar
½ stick butter
1 tablespoon soy sauce
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper

Directions Divide the asparagus spears into 6 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about ½ inch from the bottom of the tips. Lay the bundles in a low-sided casserole dish. Cover and refrigerate overnight.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil.
Spoon hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast, about 25 minutes. Remove and blot out the excess liquid (it burns easily) Turn oven to broil and cook for about 5 minutes. Just until the bacon is crisp.
Potato Galette with Sweet Onions
  • 2 pounds medium Yukon Gold potatoes, unpeeled, cut into 1/8"-thick slices with a mandolin
  • 3 yellow onions, very thinly sliced
  • 3 slices bacon
  • 2 tbs oil
  • ½ stick unsalted butter
  • 1 tbs sweet paprika
  • 1 tsp kosher salt
  • 1 tsp sugar
  • ½ tsp black pepper


Brush a parchment-lined baking sheet with butter; set spring form ring w/o base in middle of pan.
Fry 4 pieces of bacon until crisp and fat is released. Remove to paper towel and leave grease in pan and add the ½ stick of butter, but turn off the heat.
Wash and slice the onions with a mandolin thin.
Wash and slice the potatoes
Drain the butter-grease mixture from pan and set aside.
Return pan to medium-low heat with the oil. Add the onions. Sprinkle with paprika, salt and sugar, stir. Cover and let cook, stirring occasionally for about 20 to 25 minutes. Break up the bacon into bits and mix with the cooked onions. Remove to drain on paper towels.
In the large bowl of sliced potatoes, carefully stir the melted fats until all is covered.
Arrange ¼ of potatoes in alayer inside ring on baking sheet, overlapping as needed.
Spread 1/3 of onions over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Place in refrigerator overnight.
Carefully remove ring.
Bake until potatoes are tender, about 45 minutes. Then brush with 1 tablespoon butter. Return to bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
Run a thin spatula under “galette” to loosen from foil. Cut into six wedges.
Maple-Mustard Baked Chicken Recipe
  • 3 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoons peanut or canola oil
  • 1 tablespoon dried parsley flakes
  • ¾ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 6 pieces boneless, skinless chicken breasts.
  • 1½ cups planko bread crumbs
  • 1 5oz tub of plain non-fat Greek style yogurt
  • 1 egg
  • ¼ cup skim milk
  • Cooking spray
  • Whisk mustard, maple syrup, 1 tablespoon oil, parsley, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Place in a zipper bag and marinate in the refrigerator overnight.
  • Next day, oven to 425°F. Set a wire rack on a large baking sheet. rinse and pat dry the chicken.
  • Spoon the yogurt into a liquid cup measure. Add skim milk up to the full 1 cup level. Let sit for 5 minutes then whip in the egg.
  • Dip chicken in buttermilk & egg mixture, dredge in Bread crumbs,. Place on a wire rack set on a baking sheet then coat with cooking spray and bake at 425° until crispy, about, 35 to 40 minutes.

Upside-Down Baked Apple Cake
  • ½ cup butter, cut up into pats
  • 6 very small red cooking apples
  • ½ cup packed brown sugar
  • 1 16.5oz box spice cake mix
  • ½ cup water
  • 1/3 Cup unsweetened applesauce
  • 4 eggs
  • 1 teaspoon vanilla

1. Preheat oven to 350 degree F. Place the butter in a 9 x 13 inch baking pan. Place in oven about 5 minutes or until butter is melted.
Wash apples removing stems, peel then cut in half down the center. Using a melon baller or small spoon, scoop out apple cores. Place in bowl covered with damp paper towel.
2. Remove the pan from oven. Sprinkle brown sugar over melted butter; stir to combine. Arrange nine of the apple halves, cut sides down, in butter mixture. Bake for 10 to 15 minutes or until the apples have softened.
3. Meanwhile, coarsely shred the remaining three apple halves; cover and set aside. In mixer: blend the cake mix with water, eggs, vanilla, applesauce following the low fat instructions.
4. Gently spoon the shredded apple between the apple halves in pan,then spoon the batter over them. (some apple may still be exposed)
5. Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes.
6. Using a narrow spatula, loosen edges of cake from sides of baking pan. Carefully invert onto a large serving platter. Spoon any butter mixture remaining in pan onto cake. Let Cool. Cut into squares with an apple in each and place on a dessert plate. Cover with plastic wrap and refrigerate until serving time. Then remove wrap.

Hope this makes the whole evening go easier for you.

Slave whole life is wrapped up into serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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