Everything but the…

Kitchen Sink Cookies! Yes, that’s what they’re called. 🙂 But that’s dessert.  Let’s start with a menu for tonight’s dinner.  (I planned tonight’s menu around the fact that I had today off.  Sadly, I filled my day with other random stuff, and dinner was late anyway. Oops!)

**All recipes are from the March 08 issue of Everyday Food (www.everydayfoodmag.com)**

Apps: Citrus Bloody Marys with Smoked Salmon Canapes
Dinner: Rosemary Beef Skewers with Horseradish Dipping Sauce and Cucumber Salad
Dessert: Kitchen Sink Cookies

Citrus Bloody Marys
6 cups tomato juice, chilled
1 to 1 1/2 cups vodka, chilled
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/4 cup fresh lime juice (from 2 to 3 limes), plus 8 lime wedges, for garnish
2 tablespoons Worcestershire sauce
2 tablespoons prepared white horseradish
1/2 to 1 teaspoon hot-pepper sauce
1/4 teaspoon celery salt (ack! just realized I accidentally omitted. I guess we didn’t miss it much!)
coarse salt and ground pepper
8 celery stalks, for garnisih

1. In a large pitcher, stir together tomato juice, vodka, lemon juice, lime juice, Worcestershire, horseradish, hot-pepper sauce, and celery salt; season with salt and pepper.

2. Refrigerate until ready to serve, up to 1 day. Serve over ice, garnished with a celery stalk and lime wedge.
Serves 8. (I drastically scaled down, since it was just the 2 of us!!)

Smoked-Salmon Canapes with Tarragon
4 oz. red-fat bar cream cheese (I used regular bar cream cheese, because that’s what I had!)
1 tablespoon finely chopped fresh tarrago, plus whole leaves for garnish
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
coarse salt and ground pepper
6 thin slices pumpernickel bread (crusts removed), cut into quarters
4 oz. thinly sliced smoked salmon, torn to fit bread

1. In a med. bowl, combine cream cheese, tarragon, and lemon zest and juice; season mixture with salt and pepper.

2. Dividing evenly, spread bread with cream cheese mixture (about 1 teaspoon per slice). Top with smoked salmon, and garnish with tarragon leaves.
Makes 24. (Again, I scaled down greatly!)

 We decided the particular brand of smoked salmon wasn’t smokey enough for us, but other than that we were happy with the results!

bloody-mary-small.jpg

Rosemary Beef Skewers with Horseradish Dipping Sauce
Serves 4; Prep Time: 15 min; Total Time: 20 min

2 garlic cloves
2 tablespoons fresh rosemary leaves
coarse salt and ground pepper
1 tablespoon olive oil
3 flat iron (shoulder top blade) steaks (1 1/2 pounds total), gristle removed if any (I used skirt steak)
1/2 cup reduced-fat sour cream
1 tablespoon prepared white horseradish, drained

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil (I also sprayed the foil with some cooking spray); set aside. Soak eight 6-inch wooden skewers in water for at least 10 min.

2. Meanwhile, on a work surface, chop garlic and rosemary, and sprinkle with a little salt. Press blade of knife back and forth across mixture to make a paste. Place in a med. bowl, and stir in oil; season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Cut steaks into twenty-four 1 1/2-inch chunks. Add to bowl; toss to coat. Thread 3 chunks of beef onto each skewer; (I must have cut mine smaller, because I fit 4-5 pieces on each skewer); place skewers onto prepared baking sheet.

4. Broil (without turning) (I did turn mine, because we like our meat really done, at least on the outside!) 4-6 minutes for medium-rare (we probably did ours closer to 10 minutes!). Meanwhile, in a small bowl, stir together sour cream and horseradish; season with salt and pepper. Serve skewers with horseradish sauce.

I put mine over green leaf lettuce and served with some sliced cucumber.

skewers-small.jpg

skewer-dinner-small.jpg

And for dessert: Kitchen Sink Cookies! “…everything but the kitchen sink…” Again, from EF, March 08 issue.

John’s Kitchen Sink Cookies
2 1/2 cups AP flour (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks (I used chips)
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup old-fashioned rolled oats (not quick-cooking)

1. Preheat oven to 375. Line 2 large baking sheets with parchment paper; set aside.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
NOTE: This is why I freaking work out. No, I don’t mean so I can eat more cookies guilt-free.  I mean so I can handle mixing these things by hand. Phew! That was a hard one. 🙂

5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12-16 minutes (mine took 18, and yes, I do have an oven thermometer!), or until cookies are lightly browned, rotating sheets halfway through.

6. Cool 5 min on sheets; transfer to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.)

kitchen-sink-cookies-small.jpg

I didn’t think of it until I ate one, but I totally think the chocolate and raisins make it taste like there are Raisinettes in there. Mmm. 🙂 The recipe suggests putting in dried apricots or dates instead of raisins, and we think dried cherries would be an awesome combo with the chocolate. It also suggests skipping the oats and subbing sweetened shredded coconut for a tropical cookie. Can’t wait to try those variations too!

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One response to “Everything but the…

  1. Wow!! Everything looks so delicious! I will definitely have to try the bloody mary’s and most definitely the skewers.

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