Molly- Morrocan Style Meatballs
http://www.williams-sonoma.com/recipe/moroccan-style-meatballs.html
Caroline- Tandoori Style Chicken Burgers
http://www.marthastewart.com/314660/tandoori-style-chicken-burgers
Rebecca: Crab Cakes with Remoulade Sauce
http://www.foodnetwork.com/recipes/ina-garten/crab-cakes-recipe/index.html
Rebecca: Upside-Down Mushroom Tartlets
http://www.marthastewart.com/319487/upside-down-mushroom-tartlets?czone=entertaining/holiday-entertaining/holidaycenter-foods&center=276958&gallery=275428&slide=284794
Kim: Carmelized Onion Dip with Bacon and Gruyere
http://www.myrecipes.com/recipe/hot-caramelized-onion-dip-50400000116080/
Cindy: Tomato and Goat Cheese Tarts
http://www.foodnetwork.com/recipes/ina-garten/tomato-and-goat-cheese-tarts-recipe/index.html
Nan: Gorgonzola Flatbread with Prosciutto & Dates
1 TBSP Olive oil, plus more for baking sheet
1 LB store-bought pizza dough
all-purpose flour, for work surface
4 oz. gorgonzola cheese, crumbled (1 cup)
2 oz. fontina cheese, shredded (1/2 cup)
1/3 cup pitted dates, coarsely chopped
ground pepper
4 oz. thinly sliced prosciutto
1. Preheat oven to 450 degrees. Lightly brush a large rimless baking sheet with oil.
2. Divide dough in half. On a lightly floured surface, roll and stretch dough into two 16-by-4 inch ovals. Transfer to a prepared baking sheet. Dividing evenly, brush top of dough with 1 TBSP olive oil.
3. Sprinkle dough with gorgonzola, fontina and dates; season with pepper. Bake until crust of flatbread is golden, 15-17 minutes.
4. Transfer to cutting board. Drape prosciutto on top of flatbread and cut crosswise into small triangles. Serve immediately.
4 cups demerara sugar ( if not demerara then 3 cups white and 1 cup brown)
2 cups chopped peeled ginger root (use a food processor )
2 cups apple cider vinegar (non-distilled)
Technique
Add vinegar and bring to a boil
Boil for 15 minutes or until reduced by 1/2
Cool and strain syrup (pressing out the ginger)
Mix with your favorite spirit, water or club soda.
The base will freeze
Keep refrigerated
Farmer's Daughter Cocktail
Simplified Ginger Shrub Syrup
Ingredients
4 cups water4 cups demerara sugar ( if not demerara then 3 cups white and 1 cup brown)
2 cups chopped peeled ginger root (use a food processor )
2 cups apple cider vinegar (non-distilled)
Technique
Put sugar in water and boil until sugar is dissolved
Add chopped ginger and simmer covered for 30 minutesAdd vinegar and bring to a boil
Boil for 15 minutes or until reduced by 1/2
Cool and strain syrup (pressing out the ginger)
Mix with your favorite spirit, water or club soda.
The base will freeze
Keep refrigerated
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