Wrigley Mansion hosts Mixer

Phoenix Convention Center sponsors 'Mixers' to network with groups promoting the area. The Historical League represents the Museum at these events as well as promotes the Historymakers Gala and Tastes & Treasures cookbook. The Wrigley Mansion is a perfect venue and we enjoyed the panoramic views, the interesting guests and the wonderful food. I only look like I am playing the piano with PR chair Tobe Daum and President Pat Faur.

The Shrimp Panna Cotta that Pat is holding is an unique mix of grilled shrimp over a pudding type base in a lovely presentation.

Panna cotta

• 2 tablespoons water
• 1 1/4 teaspoons unflavored gelatin
• 2 cups whipping cream
• 1 1/4 cups plain goat's-milk or whole-milk yogurt
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 
  

Preparation

For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate uncovered until cold, then cover and refrigerate overnight.

Read More http://www.epicurious.com/recipes/food/views/Panna-Cotta-with-Strawberries-and-Balsamic-Vinegar-106433#ixzz0sGcmX6Iz

Celebrate 4th of July with Chocolate Icebox Cake

A Thank You to those men and women who serve in our armed forces as we celebrate Independence Day.

Frozen desserts are very popular ones for a hot 4th in Phoenix. They are cool to eat and you don't heat up the house turning on the oven. Try this recipe from El Chorro Lodge. As an historic venue for the valley, we are happy to report that El Chorro is spruced up and looking wonderful after it's remodeling with new owners.

Chocolate Icebox Cake pg 80 Tastes & Treasures cookbook
2 cups graham cracker crumbs
3 tablespoons granulated sugar
¼ cup (1/2 stick) butter, melted
1 ¾ pounds semisweet chocolate
7 cups heavy whipping cream
2 ounces (1/2 cup) confectioners’ sugar
7 egg whites
2/3 cup granulated sugar
1 teaspoon cream of tartar
1 ½ tablespoons unflavored gelatin
1/3 cup hot water
1 cup chopped walnuts, lightly toasted

Preheat the oven to 350 degrees. Process the graham cracker crumbs, 3 tablespoons granulated sugar and the butter in a food processor until combined. Press over the bottom of a 9 X 13-inch baking pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven to cool.

Melt the chocolate in a double boiler over simmering water and keep warm. Whip the cream with the confectioners’ sugar and the cream of tartar in a mixing bowl until stiff peaks form. Fold in the melted chocolate. Add half the whipped cream mixture and mix until thoroughly incorporated. Dissolve the gelatin in the hot water. Add to the remaining whipped cream mixture. Fold into the chocolate mixture. Pour into the cooled crust and sprinkle with the walnuts. Freeze, uncovered, for 8 to 10 hours. Cover with plastic wrap and freeze until ready to serve.
Serves 15
Note: Avoid turning on the oven by buying a pre-made graham cracker crust.
We have made it into an Icebox Pie in the past but this time decided to make it into cupcakes, omit the walnuts and top with blueberries and fruit for a 4th of July tribute.

Mixer at AZ Biltmore Hotel

Kay Holcombe and I attended a mixer sponsored by the Phoenix Chamber of Commerce at the Arizona Biltmore. These events help us network and promote the cookbook. Among many others, we met Bruce Leadbetter with 360 Adventures. He likes our book and hopes to partner with us for future tours of Arizona and the Historical League featuring great adventures and great food.










It was fun to sample wonderful appetizers from the new restaurant, Charlie and Alberts. Smoked Tomato Bisque was elegantly served in tall shot glasses. Kay sampled it but we agreed that it was too smokey for our tastes.

We both loved the flatbread appetizers served in wedges on mini square plates. It had a delicate cranberry sauce and feta cheese on the bottom topped with watercress and mandarin oranges in a mild dressing. Would love to recreate these. Anyone got a recipe?
I enjoyed the 'made to order' Caesar Salad by the roaring fire. Notice the beautiful sunset in the background. Now . . . this is the way to unwind after a long day.

New Membership Brochure

Updating a brochure can be tedious but not with Linda Cathey as chair, assisted by Zona Lorig, Pat Faur and myself. Dr Peter Welsh joined us for comments on docent training at the Museum. League members emailed ideas to Linda prior to the meeting. We are looking forward to Arizona colors, photos and a great new look.

Historymakers Biographies in Gala book

With Zona Lorig organizing the Historymakers Gala book filled with biographies and interesting photos of our Historymakers, the meetings are fun and interactive. So much discussion on Arizona history goes into the AZ Historymakers Timeline, I love listening and contributing. Historians Reba Wells Grandrud, Zona and Norma Jean Coulter have facts and figures in their heads. Norma Jean baked a "Killer Coffeecake" and along with the extra cup of coffee, we were fired up to write the book. Looking forward to the next meeting and watching this book become a reality.

Grilled Vegetables

Lons at Hermosa Inn has a simple recipe for Grilled Fennel. We like lots of veggies so added some of the bounty from the garden like these tomatoes, zucchini, pear tomatoes, basil and parsley. Another nice touch in the grill basket is mushrooms, onion slices, red and yellow peppers.

Grilled Fennel from Lon's at Hermosa Inn page 100 Tastes & Treasures
2 fennel bulbs, cut in halves
1 tablespoon olive oil
salt and pepper to taste
Preheat the grill. Toss the fennel with the olive oil, salt and pepper in a bowl and place on a grill rack. Grill until tender.
Serves 4

Note: You may also place on a rack in a broiler pan and broil until tender, or use a grill basket on the BBQ.
We like a little more spices so added McCormick Monterey Steak pepper and balsamic vinegarette to the olive oil and marinated it for 3 hours.

Easy Ice Cream Dessert

My friend, Carol, is very creative in the kitchen but this recipe was so-o-o simple. Especially great for hot summers in Phoenix. We won't count the calories, just enjoy the treat.

Scoop vanilla ice cream into parfait glasses. Drizzle Bailey's Irish Cream over and top with fresh fruit.