Fall 2014 Newsletter

TABLE OF CONTENTS

One of the many special items we’ll be offering for sale at International Quilt Festival’s 40th-anniversary show this fall is The Ruby Jubilee Cookbook: Celebrating 40 Years of the International Quilt Festival. Proceeds from the cookbook will benefit the non-profit Texas Quilt Museum in La Grange.

For this edition of Hot Dish!, we’re offering just a sampling of recipes you’ll find in The Ruby Jubilee Cookbook, from salad to main course to dessert. And you can pick up your copy at the Commemorative Items booths during International Quilt Festival in Houston.

Happy cooking!

Salad Lyonnaise

From Karey Bresenhan, Quilt Festival Founder and Director Emeritus

Ingredients:

• 6 c. mixed baby lettuces, washed and dried
• 1 tbsp. chopped fresh herbs such as parsley, tarragon, dill, chives
• 1 sweet red pepper, very thinly sliced
• 6 thin slices baguette or whole grain bread, toasted, rubbed with cut clove
  of garlic and cut into squares (croutons)
• 6 large or extra-large eggs
• Small package thick cut bacon, fried, drained, and chopped
• 1 tbsp. vinegar (any kind)
• Salt and freshly ground pepper to taste
• 1 tsp. fresh thyme leaves
• 3 tbsp. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 small garlic clove, minced
• 1/3 c. extra virgin olive oil or ¼ c. of same plus 2 tbsp. walnut oil

Directions:

1. Combine the lettuces, herbs, red pepper, croutons, and bacon in large bowl.

2. Poach eggs your favorite way, using 1 tbsp. vinegar in the water. Drain eggs onto a kitchen towel.

3. Whisk together the balsamic vinegar, salt, mustard, and garlic. Whisk in the oil. Toss with the salad and distribute salad onto plates.

4. Top each serving of salad with a poached egg. Season with salt and pepper, and top with fresh thyme leaves. Serves six as a main course salad.

Note: Eggs can be poached up to a day ahead. Keep in a bowl of water in the refrigerator. Drain on a towel before serving. Lettuce can be washed, dried, and stored overnight in a plastic bag in the refrigerator. For a change, you may use the poached eggs hot over the salad.

Chicken Florentine

From Flavin Glover, Quilt Festival Faculty Member

Ingredients:

• 9 lasagna noodles, uncooked
• 1 large onion, chopped
• 2 tsp. minced garlic
• ¼ c. all-purpose flour
• 1 tsp. salt
• ½ tsp. pepper
• 2 tsp. herb chicken spice
• 1 tsp. ground sage
• 3 c. chicken broth
• 3 c. chopped cooked chicken breast
• 16 oz. cottage cheese
• 1/3 c. Parmesan cheese
• 1 egg
• 4 c. fresh spinach, chopped or 2 10 oz. packages frozen chopped
  spinach, thawed and pressed
• 1 ½ tsp. basil leaves
• 2 c. shredded Swiss or mozzarella cheese, divided

Directions:

1. Cook noodles according to package directions.

2. In a medium pot, sauté onion and garlic in butter. Stir in flour and four spices.

3. Stir in broth, and continue to stir until thickened and bubbly. Stir in chicken, and set aside.

4. Mix cottage cheese, Parmesan cheese, egg, spinach, basil leaves, and 1 c. cheese in a bowl.

5. In a 13” x 9” casserole dish, layer the noodles, chicken mixture, and cottage cheese three times (three layers). Sprinkle remaining cup of cheese on top.

6. Bake uncovered at 350 degrees for 45-55 minutes.

Cream Puffs á la Aunt Phine

From Jill Benge, Education Coordinator for Quilts, Inc.

FOR FILLING

Ingredients:

• 1 c. milk
• 2 c. heavy whipping cream
• 3/4 c. sugar
• 4 tbsp. cornstarch
• 1/4 tsp. salt
• 2 tsp. vanilla extract
• 2 tbsp. butter

Directions:

1. In a sauce pan, heat milk and heavy whipping cream over medium heat until it bubbles.

2. In a bowl, mix sugar, cornstarch, and salt. Pour mix into hot milk slowly, and stir until dissolved.

3. Cook and stir until thickened. Remove from heat

4. Stir in vanilla and butter, and chill for one hour.

FOR PUFF PASTRY

Ingredients:

• 1/2 c. butter
• 1 c. water
• 1/4 tsp. salt
• 1 c. flour
• 4 eggs

Directions:

1. In a large pot, boil water and butter.

2. Stir in flour and salt.

3. Move dough to mixer, and beat in eggs one at a time.

4. Drop by spoonfuls onto untreated pan.

5. Bake at 425 degrees for 20-25 minutes until puffy and light tan.

6. Let cool, and then slice in half and spoon in filling.

7. Top with either powdered sugar or chocolate sauce

 

 

Hot Dish! Recipes from The Ruby Jubilee Cookbook

© 2014. A publication of Quintessential Quilt Media. No portion may be reproduced without the expressed written consent of Quilts, Inc.