APFEL KUCHEN CAKE -By February 2011 Member Spotlight Karl Hutter Ingredients: 3 oz. unsalted butter (very soft) 3/4 cup sugar (1 cup for sweeter version) 1 large
POTATO GNOCCHI IN CHANTERELLE NAGE -By March 2011 Member Spotlight Linda Strong This is a comforting bowl of rich colorful broth with cheesy pillows of Italian potato
HALIBUT WITH ORANGE AND HORSERADISH CRUST -By June 2011 Member Spotlight Bruce Bonholzer Yields: 6 portions Ingredients 1 1/2 cups – Dry Bread crumbs 6
CHICKEN SAUTÉ WITH SHALLOT, GARLIC AND THYME -By August 2011 Member Spotlight Jeffrey Duncan Serves 6 Method: Sautéing Ingredients Chicken thighs (deboned) – 6 Salt
MARINATED AND GRILLED SCALLOPS WITH CILANTRO AOILI -By September 2011 Member Spotlight Denise Farkas Marinade for Scallops Ingredients Soy sauce, low sodium works best here
-By October 2011 Member Spotlight Steven Schrader Ingredients: 20 oz. Frozen Kernel Corn ½ pint Whipping Cream ½ pint Homogenized Milk 1 tsp. Salt 6
PUMPKIN SOUP -By November 2011 Member Spotlight Michael Baldwin CEC, AAC, CCE Serving Size: 16 Preparation Time: 1:00 Ingredients: 4 ounces butter 2 pounds yellow
POULET VERDE -By December 2011 Member Spotlight Tony Sumpter Servings 4 Ingredients: Game hen (fabricated into frenched breasts and frenched hind quarters) 1 each Tomatillos
FLOURLESS POPPY SEED CAKE -By March 2012 Member Spotlight Hilde Korsmo Meringue Ingredients: 3 egg whites 20 g pineapple powdered sugar Creaming method: 70 g
LOBSTER BISQUE -By April 2012 Member Spotlight Rich Hill Yield: Serves 4 Ingredients: 2 live lobsters (1-2 lb. each) 1 onion,coarsely chopped 1 stalk celery,