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| Dinner Under the Stars
Peppered Goat Cheese
Roasted Peppers w/Balsamic Vinegar
French Baguettes
Grilled Sirloin Salad
Breadsticks
Frozen Fruit Cream
Fresh Plum Sauce
Roasted Peppers with Balsamic Vinaigrette
1 large sweet red pepper
1 large sweet yellow pepper
1/2 cup of olive oil
1/4 cup of balsamic vinegar
1/4 teaspoon of salt
1/4 teaspoon of pepper
Wash and dry peppers; place on a foil lined baking sheet. Bake at 500ºF. for 20 minutes or until blistered.
Place peppers in a zip lock plastic bag, seal and let stand for 10 minutes. Peel peppers; remove and discard membranes and seeds. Cut peppers into thin strips; set aside.
Combine oil and remaining ingredients; pour over pepper strips, and toss gently. Cover mixture and refrigerate up to 4 days. Serve with French baguette slices or crackers. Yield 2 to 4 appetizer servings
Grilled Sirloin Salad
1/2 to 1 fresh jalapeño pepper, unseeded
1/3 cup of chopped onion
1 green onion, chopped
2 cloves garlic
1 tablespoon of brown sugar
1 teaspoon of ground ginger
1 teaspoon of lime rind
1/4 cup of lime juice
1/4 cup of soy sauce
1 1/14 pound boneless top sirloin steak, trimmed
1/2 cup of peanut oil
1 teaspoon of sea or table salt
3 to 4 cups of mixed salad greens
1/2 cup of fresh mint leaves, chopped
2 tablespoons of coarsely chopped fresh cilantro
6 yellow pear tomatoes, halved
Garnishes: green onion fans, lime slices
Place first 9 ingredients in container of an electric blender. Process until smooth, stopping once to scrape down sides. Set jalapeno pepper mixture aside in blender.
Place steak in a shallow container; pour 1/4 cup of jalapeno pepper mixture over steak, reserving remaining pepper mixture in blender. Cover steak and refrigerate 3 hours
Turn blender on high; gradually add oil to remaining pepper mixture in a slow steady stream. Cover pepper dressing and refrigerate.
Remove steak from marinade, discarding marinade. Sprinkle steak with salt. Cook, covered with grill lid, over medium hot coals (350 - 400º) 8 to 10 minutes on each side. Remove from grill and let stand 5 minutes.
Slice steak diagonally across grain into 1/4 inch thick slices.
Combine salad greens and next 3 ingredients; arrange on individual plates. Place 5 steak slices on each plate. Reserve remaining slices for another use.
Serve salad with pepper dressing. Garnish, if desired. 2 servings
Frozen Fruit Cream
1 envelope of unflavored gelatin
3 cups of sugar
2 cups of pineapple juice
2 cups of orange juice
1/3 cup of lemon juice
two 8ounce packages of cream cheese, softened
1 pint of whipping cream, whipped
1 teaspoon of almond extract
Fresh Plum sauce
Combine first 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until gelatin dissolves, about 2 minutes. Pour into a bowl.
Add orange juice and lemon juice; set aside.
Beat cream cheese at high speed with an electric mixer until creamy. Gradually stir about one fourth of juice mixture into cream cheese, add to remaining juice mixture, stirring constantly.
Fold whipped cream and almond extract into juice mixture.
Pour mixture into freezer container of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer's instructions.
Pack freezer with ice and rock salt, and let stand 1 hour. Serve with Fresh Plum Sauce. Yield 3 quarts
Fresh Plum Sauce
1 pound of ripe plums, pitted and quartered, about 4 plums
1/2 cup of water
3 tablespoons of sugar
1/4 teaspoon of ground cinnamon
3 tablespoons of port or other sweet red wine
Combine the first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until plums are soft.
Pour mixture through a fine wire mesh strainer into a small bowl, pressing mixture against sides of strainer with back of spoon; discard solids, and cool.
Stir in port; cover and refrigerate. Serve sauce over ice cream of fresh fruit. Yield 1 1/4 cups.
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