Cooking

Garde Manger

Sonya Seccurro
FCC Culinary Arts Student

Charcuterie, The Fancy Lunchable

The beauty of the charcuterie board is the selection of textures a flavors that are presented. It's virtually impossible to not be able to find something to snack on when presented one. The other great quality of charcuterie boards is that there is no wrong way to make them. There are sev-eral elements that usually are part of the presentation but can be edited to individual taste. These area easily made ahead of time and covered, in the refrigerator.

Ingredients:

Preparation: When trying to figure out how much charcuterie you need to serve, if its for an appetizer before a meal about 2 ounces per person, however if its the main offering during a cock-tail hour double that, so 4 to 5 ounces per person. You can serve on a standard cutting board, or other nonporous material, like slate, a large platter or bamboo. Then get slicing for easy service. Meats should be presliced thinly, like prosciutto or salami, to just pick up and place on a cracker. Hard cheeses should also be cubed or sliced in individual servings and then soft cheese with their own knife. Wash and slice fruits and vegetables, and fill in the rest with nuts, spreads, crackers or your baguette. Walk outside with something bubbly, like Lambrusco, and enjoy.

Deviled Eggs

My husband and kids love these. Deviled eggs are also great to stick in the fridge for the next day if they last that long. When making hard boiled eggs, use grocery store eggs that are *a little older* because they will peel easier, your local farmers fresh eggs as the albumin (egg white) are still very adhered to the shells.

Ingredients:

• 4 eggs large, hard boiled and shells removed
• 2 Tbs mayonaise
• 1/2 tsp pickle juice
• 1/2 tsp French’s yellow mustard
• 1/8 tsp black pepper
• 1/4 tsp salt
• 1/2 tsp paprika

Preparation: Slice hard-boiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl, and mash with a fork. Add mayo, pickle juice, yellow mustard, salt and pepper. Mix until creamy, and if you want to be fancy - put into a piping bag or a sandwich bag and cut the tip off then pipe or scoop to evenly divide mixture inside the cooked egg whites. Sprinkle with paprika and refrigerate until ready to serve.

Gaspacho (with crab)

This is a great recipe to make at breakfast time or the night before for a cool and delicious lunch. Tomatoes are loaded with lycopene one of the most potent antioxidants and responsible for their red color. A diet high in lycopene has been shown to be associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease.

Ingredients:

• 1/2 slice of white bread, torn into small pieces
• 1 clove garlic
• 1 12.4 oz jar of roasted red peppers (chopped)
• 1/2 cucumber, peeled, seeded and rough chop
• 6 ripe tomatoes (about 2 lbs)
• 1 large yellow bell pepper, seeded and rough chop
• 1/2 small sweet (vidalia) onion, rough chop
• 1 cup crab meat (optional)
• 2 Tbs red wine vinegar
• 3/4 cup water
• 3 tbs olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation: In a small bowl, stir together bread, vinegar, garlic and 3/4 water. Combine bread mixture, roasted peppers and cucumber in a blender and puree until smooth. Transfer to a large bowl. Add tomatoes, yellow pepper and onion to the blender, puree, slowly adding oil while blender is running. Add to the roasted pepper mixture and stir in salt and black pepper. Cover and refrigerate for at least two hours. To serve, divide into bowls and top with 2 Tbs of crab meat.

Easy Overnight Oat "Pudding"

For a cold but filling breakfast, this is an easy overnight oat recipe. Because it is blended before refrigerating, has a smooth pudding-like consistency and can be a base for different toppings. Naturally gluten free, this recipe can also be dairy free by substituting plant milk and coconut yogurt.

Ingredients:

• 1 cup rolled oats
• 2/3 cup milk
• 4 tablespoons of vanilla yogurt
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Preparation: Add all ingredients to a small blender and blend to a smooth consistency, then separate into two jars or containers and refrigerate overnight.

Pudding Toppers

Ingredients:

• Creamy peanut butter
• (2 servings)
• 2 tablespoons of peanut butter
• 2 tablespoons vanilla yogurt
• 1 tablespoon maple syrup

Preparation: Mix all ingredients together in a small bowl with a whisk and place on top of your pudding before refrigerating overnight.

Blueberry compote

Ingredients:

• 1 cups frozen blueberries
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1/2 tsp of cinnamon

Preparation: Combine 1/2 cup of blueberries, water, sugar and lemon juice in a small saucepan. Cook over med heat for about 10 minutes, add the rest of the blueberries and cook for 8 more minutes stirring frequently. Take off heat and then add cinnamon. Transfer to a jar and refrigerate, top on your oat pudding when ready to eat with a sprinkling of cinnamon.