The classic combination of pears, blue cheese, and walnuts yields a nice appetizer that comes together quickly. The filling mixture is best if made just before serving.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear and sugar to pan; sauté 2 minutes or until tender. Cool.
Place pear mixture, blue cheese, walnuts, and salt in a bowl; stir gently to combine. Spoon about 1 1/2 tablespoons pear mixture into each endive leaf. Arrange leaves on a platter; sprinkle evenly with parsley.
Cooking Light DECEMBER 2006
To more easily serve this at a buffet, cut the uncooked, stuffed tenderloin in half crosswise. Then you can cook half for the beginning of the party and the other half midway through.
Preheat the oven to 450º.
Melt butter in a large nonstick skillet over medium-high heat. Add shallots, onion, and garlic to pan; sauté 3 minutes. Add mushrooms, oregano, thyme, and 1/2 teaspoon salt to pan; sauté 5 minutes or until liquid evaporates and mushrooms darken. Add sherry to pan; cook 2 minutes or until liquid evaporates. Transfer mixture to a large bowl. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Stir breadcrumbs into mushroom mixture. Cool.
Slice beef lengthwise, cutting to, but not through, other side. Open the halves, laying beef flat. Slice each half lengthwise, cutting to, but not through, other side. Place heavy-duty plastic wrap over beef; pound to an even thickness using a meat mallet or small heavy skillet. Spread mushroom mixture down center of beef, leaving a 1/2-inch border. Roll up beef, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with heavy string. Rub beef with remaining 1 teaspoon salt and pepper.
Place beef on a broiler pan coated with cooking spray. Bake at 450° for 40 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove beef from oven; let stand 10 minutes. Slice.
Cooking Light DECEMBER 2006
Haricots verts are slender French green beans. If you can't find them, use regular fresh green beans, but cook them a minute or two longer.
Bring 1 gallon water and 1 teaspoon salt to a boil in a Dutch oven. Add beans to pan; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
Combine remaining 1/2 teaspoon salt, vinegar, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Slowly drizzle oil into vinegar mixture; stir well with a whisk. Add beans to vinegar mixture; toss to coat.
Cooking Light DECEMBER 2006
Store leftover rolls in an airtight container for up to three days, or freeze them for up to a month.
Combine milk, 3/4 cup water, and honey in a small saucepan. Heat milk mixture over medium-high heat to 100° to 110°; remove from heat. Dissolve yeast in milk mixture; let stand 5 minutes. Stir in butter and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, oats, and salt in a large bowl, stirring well. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, and turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Punch dough down, reshape into a ball, and return to bowl. Cover and let rise 1 hour or until doubled in size.
Punch dough down; turn out onto a lightly floured surface. Knead dough 3 to 4 times; let rest 5 minutes. Divide mixture into 24 equal portions; shape each portion into a ball. Place balls 1 inch apart on a jelly-roll pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 425°.
Bake rolls at 425° for 12 minutes or until browned. Remove rolls from pan; cool on a wire rack.
Cooking Light DECEMBER 2006
These cookies will keep for up to one week.
Preheat oven to 350°.
Place oats in a food processor; process until finely ground. Place ground oats in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, sugar, baking powder, salt, and ginger to oats; stir well with a whisk. Combine 2 tablespoons water and eggs; stir with a whisk. Add egg mixture to oat mixture, and stir well. Stir in pecans.
Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into 2 (8-inch-long) rolls. Place rolls 3 inches apart on a baking sheet coated with cooking spray; pat to 1-inch thickness. Bake at 350° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
Reduce oven temperature to 325°.
Cut each of the rolls diagonally into 10 slices. Place, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Combine chips and oil in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips melt; stir gently. Drizzle over biscotti.
Cooking Light DECEMBER 2006
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Cocktail Dinner Menu
