The Waring House Spring Sensations Recipes

Watercress & Chevre Tarts

1 loaf of thin sliced white bread, crusts removed
½ cup butter melted
½ tsp dried parsley flakes
1 bunch of watercress, well washed, dried and chopped
½ cup crumbled chevre cheese

1. Set oven at 350 degrees F
2. Roll bread until flattened. Cut into circles and press into (mini) muffin tin that has been sprayed. With vegetable oil
3. Brush each round well with butter. Place into oven and toast for 10 minutes. May be prepared ahead.
4. Increase stove temperature to 375 F.
5. Just before serving crumble a small amount of cheese into each cup. Then put small amount of watercress into each one as well.
6. Put back into oven 5 minutes until warmed.

Sweet Pea & Mint Soup (Serves 8 to 10)

1 tbsp unsalted butter
1 cup coarsely chopped green onions
6 cups shelled green peas (about 4 pounds unshelled)
5 cups fat-free, less-sodium chicken (or vegetable broth )
2 cups water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons thinly sliced fresh mint
cracked black pepper (optional)

1. Melt butter in a large saucepan over medium heat.
2. Add onions to pan; cook 3 minutes, stirring occasionally.
3. Add peas, broth, and 2 1/2 cups water; bring to a boil. Reduce heat, and simmer 10 minutes or until peas are very tender, stirring occasionally.
4. Remove from heat; let stand 15 minutes.
5. Stir in juice, salt, and 1/4 teaspoon pepper.
6. Place half of pea mixture in blender; process until smooth. Pour pureed soup mixture into a large bowl. Repeat procedure with remaining pea mixture.
7. Ladle about 3/4 cup soup mixture into each of 6 bowls;
8. Sprinkle each serving with 1 teaspoon mint. Garnish with cracked pepper, if desired.

Caesar Mushroom Salad

2 lbs white button mushrooms, thoroughly cleaned and very thinly sliced.
1 cup fresh parsley washed and dried
2 cloves of garlic peeled
2 tsp anchovy paste or two whole anchovies
1 tsp Dijon
1/2 olive oil
1 tbsp lemon juice

1. Place everything into food processor, except mushrooms, and blend .
2. Pour dressing over mushrooms and toss.
3. May be served over greens with Parmesan shavings.

Chicken & Morels

1 cup fat-free, less-sodium chicken broth
1/2 cup dry sherry
1 ounce dried morels
1 cup fresh Morels (describe cleaning )
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cornstarch
1tablespoon butter
1 tbsp oil
1 cup (1-inch) sliced asparagus
1 cup fresh or frozen petite green peas, thawed
1/4 cup whipping cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh tarragon

Bring chicken broth and sherry to a boil in a small saucepan; add cleaned morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine cornstarch and dried crushed mushrooms in a shallow dish. Dredge chicken in cornstarch. Melt butter in large non stick skillet over medium-high heat. Add chicken; cook 2 minutes each side

Melt rest of butter in pan and add fresh mushrooms. Without touching them, let them brown in pan (pushing around the mushrooms causes them to release water).

Then add cream, and chicken broth mixture. Simmer on medium until reduced about 5 minutes. Add chicken breasts, and vegetables, keep simmering another 10 minutes.*If not sauce not thick enough, dissolve 1 teaspoon cornstarch into cold sherry and add to hot mixture stirring until thickened.

Garnish with fresh herbs.

Bumbleberry Shortcake

3 cups mixed berries-raspberries, blueberries, strawberries
2 green apples, peeled and chopped
1 cup sliced rhubarb
1 tsp cinnamon
¼ cup butter
½ cup sugar and ½ cup flour mixed and tossed with fruit
1.Place in buttered glass dish(Pyrex) and top with small knobs of the butter.

Topping:
3 cups all-purpose flour, sifted
1 1/4 tbsp baking powder
1/4 tablespoon salt
1 cup sugar
1 tsp vanilla
1 stick butter or margarine
1 ¼ cups buttermilk

1.Combine dry ingredients in bowl and cut in cold butter. Then mix in buttermilk and drop in spoonfuls onto fruit mixture.
2. Bake at 375 F for 25 minutes until bubbly.
3.Serve with whipped cream or vanilla ice cream