Birthday Dinner 2009

We had a three-course dinner to celebrate the birthday of the Relief Society on March 18, 2009.  It wouldn't have been possible without a supportive presidency and a hard-working committee.

Menu:

Avocado-Grapefruit Salad with Poppy Seed Dressing

Roast Pork Loin with Cranberry and Blueberry Chutneys
Indian-Spiced Rice Pilaf with Currants and Pine Nuts
Roasted Asparagus

Ganache-Filled Chocolate Cupcakes with Cream Cheese Frosting

Poppy Seed Dressing

2 T poppy seed
1/3 C vinegar (I used a mix of champagne and white wine vinegars)
3/4 C oil (I used canola)
1/2 C sugar
1 T grated onion or shallot (I used shallot)
1 t prepared mustard

Indian-Spiced Rice Pilaf with Currants and Pine Nuts
adapted from The New Best Recipe

1/4 C pine nuts, toasted in a dry skillet or in the oven
1/4 C currants
1 1/2 C basmati rice (aged Indian basmati rice is best)
2 1/2 C water
1 1/2 t salt
ground black pepper to taste
3 T unsalted butter
1 sm onion, minced
2 medium cloves garlic, minced or run through a garlic press
1/2 t turmeric
1/4 t cinnamon

Rinse the rice in a bowl of cold water, stirring it with your hand, then drain in a strainer.  Repeat until the water runs almost clear, then leave in the strainer to drain.

Heat the 2 1/2 C water, salt and pepper in a large saucepan, and leave at a simmer while preparing the rest of the recipe. 

Heat the butter in a large non-stick skillet over medium-high heat.  When foaming starts to subside, add onion and sautê until translucent but not yet starting to brown. Add garlic, turmeric and cinnamon and cook just a little longer, until garlic and spices are fragrant. Add rice and cook, stirring, until edges of rice grains are translucent.

Dump rice mixture into simmering water, and cook until water is absorbed, 16-18 minutes. Remove from heat, scatter currants over the rice, and cover the pot with a dish towel under the lid to absorb moisture. Let steam for five minutes, then serve garnished with pine nuts.

Cranberry Chutney
from Naomi Pomeroy of Beast
published in Oregonian FOODday December 13 2005

2 t fennel seeds
1 t cumin seeds
1 t coriander seeds
1 t yellow mustard seeds
3 T olive oil
2-3 shallots, minced (1/2 C)
1 t minced fresh ginger
1 C firmly packed brown sugar (a little less if you like your chutney on the tart side)
1/4 C cider vinegar
1 12-oz bag fresh or frozen cranberries
salt to taste
pinch crushed red pepper flakes (optional)
zest of one orange (optional)

Toast fennel, cumin, coriander and mustard seeds in a dry skillet over medium heat until fragrant. Grind in a spice grinder (or dedicated coffee grinder). Heat oil in a heavy-bottomed saucepan over medium heat. Add shallots and cook until soft and translucent. When shallots are soft, add ginger, cook for another minute or two, and stir in ground spices. Continue cooking for one minute. Stir in brown sugar, vinegar and cranberries, and continue cooking until cranberries begin to pop. Turn heat to low and add a few good pinches of salt, plus red pepper flakes and orange zest if using. Simmer for 15-20 minutes, or until the chutney is as thick as you want it. Let cool and then refrigerate in glass jars. It will keep for at least a few weeks.

Blueberry Chutney
adapted from a recipe by Greg Higgins
as published in Oregonian FOODday July 11, 2006

4 C fresh or frozen blueberries
1 T oil
1 lg yellow onion, finely chopped
1/2 C red or white wine vinegar
1/3 C firmly packed brown sugar
1/3 C dried cherries or currants
2 T minced fresh ginger
2 T minced fresh garlic
2 T madras curry powder
2 t yellow or brown mustard seeds
1/2 t salt
3 T chopped fresh mint

Heat oil in a non-stick skillet over medium high heat. When it shimmers, add onion and sautê until translucent. Add ginger, garlic, curry powder and mustard seeds and cook another minute or so. Then add remaining ingredients and bring to a boil, then reduce heat and simmer until thickened, 20-25 minutes. Remove from heat and let cool before adding mint. Spoon into clean jars and keep in the refrigerator at least a couple of weeks (if it lasts that long).

Devil's Food Cupcakes with Chocolate Ganache Centers
published in Oregonian FOODday February 12, 2008

Fluffy Cream Cheese Frosting

8 oz cream cheese
1/2 C unsalted butter
1/4 t salt
1/2 t vanilla
1 1/2 C powdered sugar

The cream cheese and butter should be softened to cool room temperature, just under 70 degrees. Beat butter alone first, then with cream cheese, in stand mixer with whisk attachment until well blended, smooth and creamy, scraping down bowl periodically and adding salt and vanilla mid-way. Then add powdered sugar and keep beating and scraping until it's light and fluffy.

RESIST the impulse to add more sugar! It will just make it sweeter and hide the cream cheese flavor.