Free Recipes from
Woodstock Moveable Feast LTD
upstate New York caterers

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POTTED CHEDDAR CHEESE SPREAD
(YIELDS 2 CUPS)
10 oz. x-tra sharp Cheddar Cheese, diced
1/3 Cup Port wine
1/2 Stick sweet butter
1 Tbls. Dijon		 1/8 tsp. cayenne (optional)
1/2 tsp. white pepper
1/4 Cup finely minced scallions
Assorted Crackers
Combine first 6 ingredients in processor. Process until smooth, scraping down sides of bowl. Add scallions until just blended. Transfer to a crock or bowl and refrigerate. Serve at room temperature (Can be made 3 or 4 days ahead).

 

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MR. B's GUMBO YA YA
(Serves 2 to 4)
1/2 Cup oil
3 Tbls. flour
1 lb. Andouille sausage
1 med. onion, chopped
1 red bell pepper, chopped
2 Stalks celery, chopped
1 Tbls. butter
1 tsp. minced garlic		 1 tsp. thyme
1/2 tsp. black pepper
1 1/2 tsp. salt
2 bay leaves
Crushed red pepper
2 cups chicken stock
1 cup diced chicken
hot cooked rice
Make a dark, dark brown roux, Cher! Set aside. In another saucepan, sauté Andouille, onion, peppers, celery, garlic and seasonings in butter for 10 minutes. Add chicken stock and simmer for 10 min. Add roux and simmer for 1 hour. Add chicken and serve gumbo over hot rice. This is a terrific gumbo from a great New Orleans joint!

 

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NEW ENGLAND BAKED BEANS
(Serves 6)
3 1/2 Cups dry navy beans, soaked overnight
1/2 Cup chopped onion
1/2 Cup brown sugar
1/2 Cup Molasses
1 lb. smoked ham or hocks		 1 tsp. salt
1/2 lb. bacon, chopped
1 tsp. minced garlic
1 Tbls. Worcestershire Sauce
1/2 tsp. dry ginger
1 tsp. dry mustard
Drain beans, reserving 1 Cup liquid. Put beans in crockpot; add all remaining ingredients and 1 cup reserved bean liquid. Mix well. Cover and cook on low 10 to 12 hours. Cut ham from bone and return to crockpot. If thicker beans are desired, turn heat to high and cook, uncovered until desired thickness occurs.

 

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CROCKPOT CHICKEN STEW
(Serves 8)

2 lbs. chicken breast,
boneless, cut in one inch pieces
3 Cups chicken stock
3 Cups potatoes, peeled & cubed
1 Cup onion, chopped
1 Cup celery, chopped
1 Cup carrots, sliced		 1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
6 oz. tomato paste
1/4 Cup cold water
3 Tbls. Cornstarch
In a crockpot, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth and stir into stew. Cook, covered, 30 minutes more until vegetables are tender. You can also add some white wine to this recipe.

 

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MOROCCAN VEGETABLE COUSCOUS
(Serves 4)
2/3 Cup sliced almonds
2 Tbls. olive oil
6 Cups cut up vegetables (i.e. zucchini,  onion, cauliflower, carrots, chick peas, etc.)
3 tsp. cumin

3 tsp. coriander
2 Cups dry white wine
2/3 Cup golden raisins
1 1/2 Cups vegetable or chicken stock.
1/8 tsp. cinnamon
2 boxes couscous

Place almonds in a skillet. Stir over medium heat until they turn pale golden, about 4 minutes. Transfer to bowl. Add oil to skillet and add veggies & seasonings and cook about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Simmer until veggies are tender, about 6 minutes. Season with salt & pepper. Meanwhile, prepare couscous according to directions. Mound couscous on a platter. Spoon vegetables and juices over them and sprinkle with almonds.

 

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NORTH CAROLINA CHOPPED BBQ
(Serves 3)
1 1/2 lb. pork shoulder roast
1/2 tsp. salt
1/2 tsp. celery salt
1/8 tsp. cinnamon
1/4 Cup cider vinegar
1/4 Cup Ketchup
1/4 tsp. chili powder		 1/4 tsp. nutmeg
1 tsp. brown sugar
1/2 Cup Water
1 tsp. liquid smoke
salt & pepper
Tabasco Sauce
Brown pork in some oil and place in dutch oven. Mix the next 10 ingredients in a saucepan and bring to a boil. Pour over pork and cover. Bake in a preheated 350 deg. oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer cooked meat to a chopping board and chop into fairly fine pieces. Season to taste w/additional vinegar, salt, pepper & Tabasco. Serve hot on burger buns.

 

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CROCKPOT BEEF STROGANOFF
(Serves 6 or more)
1 1/2 to 2 1/2 lbs. boneless beef chuck or round steak
salt & pepper
1 tsp. minced garlic
1 Tbls. Worcestershire sauce
1 1/4 to 1 1/2 Cups beef stock
1 Tbls. ketchup (optional)		 3 Tbls. white wine
1/3 lb. sliced fresh mushrooms
1/3 Cup flour
1 Cup sour cream
cooked egg noodles
Cut beef in strips or cubes. Coat w/ salt & pepper. Place in bottom of crockpot. Mix garlic, Worcestershire, stock & ketchup & pour over meat. Cover and cook on LOW for 6 to 8 Hours, until tender. Turn heat to HIGH, add 2 Tbls. wine and mushrooms. Dissolve flour in small amount of water & add to meat mixture. Stir to blend. Cook on HIGH for 15 minutes until slightly thickened. Stir in sour cream. Serve over noodles.

 

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MUSHROOMS STUFFED WITH CRABMEAT
1 Lb. mushrooms
1/3 Cup breadcrumbs
1/4 tsp. thyme
salt & pepper
2 Tbls. chopped parsley		 1/2 Cup lump crabmeat
2 Tbls. butter
2 Tbls. minced scallion
1/4 Cup mayonnaise
Tabasco sauce, to taste
Preheat oven to 400. Take stems from the mushrooms and dice. Wash, dry and oil the mushroom caps. In a bowl, mix the crumbs, seasonings, parsley & crabmeat. Melt butter in a skillet and saute the scallions and diced mushrooms. Stir into the crumb mixture. Fold in the mayo and season w/Tabasco. Fill the caps w/ the mixture and bake until brown, about 8-10 minutes.

 

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CORN AND OYSTER CASSEROLE (serves 4)
3 Cups fresh or frozen corn kernels
1 1/4 Cups fresh bread crumbs
1 1/2 Cups fresh oysters		 1 egg, beaten
1 1/4 tsp. salt
1 tsp. celery seed
1/2 tsp. black pepper
4 Tbls. butter
Preheat oven to 350. Grease a 1 Qt. casserole. Combine corn, 1/4 cup of breadcrumbs, oysters, egg, salt & pepper & celery seed. Add 2 Tbls. butter, broken up, to mixture. Turn mixture into casserole. Melt remaining butter and mix with 1 cup breadcrumbs and sprinkle over the top of casserole. Bake for 10 minutes or until breadcrumbs are browned.

 

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POLENTA (serves 4 to 6)
1 Tbls. coarse salt
7 Cups water
1 2/3 Cups coarse yellow cornmeal		 1 Tbls. x-virgin olive oil
salt & pepper
Put cornmeal into 7 cups cold water in a heavy pot. Bring water to a boil over med-high heat, then reduce to low and keep cooking, stirring constantly with a wooden spoon, until polenta pulls away from side of the pan, about 30-40 minutes. Stir in 1 Tbls. olive oil and season with salt & pepper. May be served immediately or slightly cooled and poured into a shallow, lightly oiled baking dish and allowed to set. Once set, cut into 3X4 inch rectangles. Warm in oven or grill long enough to leave grill marks.

 

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WORLD'S BEST FRENCH FRIED POTATOS
(the blanch - fry method)
Wash and peel old potatoes. Cut lengthwise into strips about 3/8" thick. Soak at least 1 hour in cold water. Drain, dry. Heat oil to 325. Fry potatoes for 4 to 6 minutes. Remove and drain. Keep at room temperature. Just before serving, reheat oil to 375 and refry potatoes, about 3 minutes, until brown and crisp. Drain on absorbent paper, salt & serve.

 

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SWEET APPLE CHUTNEY
2 lbs. Granny Smith Apples
2 1/2 Cups sugar
1 Lb. raisins
3 red chilies, crumbled		 2 cloves garlic
1 Tbls. fresh ginger
1/2 tsp. salt
1 Cup white vinegar
Peel and core apples, chop coarsely. Combine all ingredients in a pan, simmer gently and stir until chutney thickens. Store in jars and cover tightly when cooled.

 

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SEAFOOD CHOWDER (serves 8)
6 strips bacon
3 Cups fish stock or clam juice
4 cloves garlic, minced
1 1/2 Cups red wine (dry)
1 lg. onion, chopped
1 1/2 tsp. thyme
1 green pepper, chopped
salt & pepper
1 red pepper, chopped		 2 cups diced, peeled potatoes
2 carrots, thinly sliced
2 Lbs. mixed fin & shellfish
(i.e. shrimp, crabs, mussels, crawfish, red snapper or other firm, white fish)
3 Tbls. chopped flat leaf parsley
4 Cups chopped tomatoes
garlic croutons
Cut bacon in 1" pieces. Fry until crisp. Add onion, garlic, red & green peppers, carrots & parsley and cook over medium heat for 10 minutes, stirring occasionally. Add tomatoes, fish stock, wine, thyme, salt & pepper and bring to a boil for 1 minute. Lower heat, cover and simmer for 20 minutes. Add potatoes, cover and simmer for thirty minutes or until potatoes are just tender. Add all seafood and cook about 5 minutes. Serve immediately, with garlic croutons.

 

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FENNEL GRATIN (serves 4)
2 bulbs fennel, trimmed & halved lengthwise
1 1/2 Cups HOT chicken stock
2 Tbls. heavy cream
2 tsp. butter
1/4 Cup freshly grated Parmegiano		 2 cloves garlic, minced
salt & pepper
nutmeg
Preheat oven to 350. Arrange fennel on baking dish and place butter and garlic around fennel. Season with salt & pepper. Add HOT stock and bake until tender and browned, about 1 1/2 hours. Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel w/ cheese. Broil until golden, 1 to 2 minutes.

 

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PALACSINTA
(Hungarian pancakes w/ Apricot Preserves)
(yield 12 - 15 pancakes)
2 Cups Milk
1 12 oz. jar apricot preserves ~
4 eggs, separated
1 1/2 Cups slivered almonds		 1 Tbls. sugar
2 Cups sour cream
2 Cups flour
confectioners sugar
soft butter
Beat together two cups of milk, egg yolks, sugar, and flour until well blended. Beat egg whites until stiff and fold into batter. Heat a heavy seven inch skillet, grease lightly w/ butter. ladle about 1/3 Cup batter into hot pan and cook pancake until browned. Flip over and brown other side. Continue until all pancakes are made. The thinner they are, the better they are! Set pancakes on a towel or board, spread w/ preserves, sprinkle with almonds - and roll up. Place in a buttered baking dish. Heat oven to 325. Spoon the sour cream over the pancakes and sprinkle with remaining almonds. Bake about 10 to 12 minutes or until heated through. Sprinkle w/ confectioners sugar and serve. This is a fabulous holiday dessert.

 

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Woodstock Moveable Feast LTD
ph: 845-679-2109
fax: 845-679-4234
feast@netstep.net

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