Tag: Recipe

Junior League of Omaha – A Century of Serving: French Silk Pie Recipe

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I will be the first person to admit that pies are very intimidating for me. Crusts seem complicated and the filling seems easy to screw up, but they’re also easy to buy premade.

That said, I’m a sucker for French silk pie. This recipe seemed doable, so I gave it a shot—I am so glad I did! This recipe is surprisingly simple and uses a lot of ingredients I already had at home. Bonus, it turns out AMAZING.

What surprised me most was that I already had most of the ingredients. (Ignore the cherry preserves in the photo—whoops!)

This recipe starts with the graham cracker crust. It calls for chopped almonds, but I couldn’t use them for dietary reasons, so I replaced the same amount with graham crackers. I also had a 9-inch pie plate instead of 10 so I did end up with a little extra crust. It did seem like I needed more butter to make the crust easier to form in the pan but using a spoon to spread the crumbs out actually worked well to make things stick together.

Next you cream the sugar and softened butter, then add your melted chocolate. I didn’t have any baking chocolate on hand, but I did have Hershey’s cocoa powder. The instructions on the back said to mix 3 tablespoons of cocoa with 1 tablespoon of oil and that worked great! I did add just a little more oil in at the end because it wasn’t the easiest to mix, but I’m happy with how it turned out.

Now this is the part where I was 100% not convinced this was going to turn into a pie. The chocolate did not mix well into the butter and sugar, and the recipe uses the words “cream” and “mix well” and was not sure how what I was seeing was going to get us to that but went with it. As you add each egg, mix it for four minutes like it says, but it definitely begins to get to a creamy mix by the end. Color me surprised!

Spoon the mixture into the pie crust and chill for 24 hours—and voila! You have French Silk Pie. Again, this was much easier than I expected the recipe to be. It took about 20 minutes for me to make everything and then it chilled for a day before serving. It doesn’t get much simpler than that! It is rich, but delicious.

I did not take any pictures of individual slices because it honestly isn’t pretty coming out of the pan, but dang it—so very good. I hope this becomes a new favorite in your household because it most definitely is in mine!

Junior League of Omaha – A Century of Serving 

French Silk Pie

# Servings: 8

Category: Desserts

Ingredients:

  • 1 cup graham cracker crumbs
  • ⅔ cup chopped almonds, lightly toasted
  • 4 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • ¾ cup butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Whipped cream

Directions: 

Preheat the oven to 350 degrees. Combine the graham cracker crumbs, almonds, melted butter and ¼ cup sugar in a bowl and mix well. Press over the bottom and up the side of a 10 inch pie plate.Bake for 10 minutes or until lightly browned. Let stand to cool for 1 hour.

Cream ¾ cup butter and 1 cup plus 2 tablespoons sugar in a mixing bowl. Add the chocolate and vanilla and mix well. Add the eggs 1 at a time, beating for 4 minutes after each addition. Spoon into the pie crust. Chill for 24 hours. Top servings with whipped cream.

To learn more or purchase your own copy of the A Century of Serving cookbook click here.

Game Day Wings

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Looking to impress for your at-home game day party? If your spread usually includes a store bought bean dip or having pizza delivered it doesn’t have to be that way! Our chicken wing recipe includes pantry staples you already have at home – and plenty of time to get other party preparations done while they cook in the crock pot!  

Cilantro Sesame Sticky Wings is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now!

Cilantro Sesame Sticky Wings

# Servings: 8 Category: Appetizers

Serving Size: Pan Size: Slow cooker, baking sheet

Ingredients:

  • ½ cup brown sugar, packed
  • ⅓ cup soy sauce
  • ⅓ cup balsamic vinegar
  • ⅓ cup honey
  • 3 tablespoons minced garlic
  • 3 tablespoons Sriracha hot chili sauce or to taste
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 3 pounds chicken wings
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons sesame seeds

Directions:

Combine the brown sugar, soy sauce, vinegar, honey, minced garlic, chili sauce, ginger powder, garlic powder, onion powder and pepper in a bowl and whisk to mix well. Place the chicken wings in a slow cooker. Pour the brown sugar mixture over the chicken and toss to coat. Cook, covered, on low for 3 to 4 hours. Combine the cornstarch and water in a small bowl and whisk to mix. Pour over the chicken and stir. Cook on high for 10 to 15 minutes or until sauce is thickened. Preheat the broiler. Line a baking sheet with foil. Remove the chicken to the prepared baking sheet, reserving the sauce. Broil for 2 to 3 minutes or until the caramelized and slightly charred. Sprinkle with the cilantro and sesame seeds. Serve immediately with the reserved sauce on the side. 

To learn more or purchase your own copy of the A Century of Serving cookbook click here.
Images by Joshua Foo

Cool Down With Cocktails

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Looking for a light and refreshing drink to cool down in the summer heat? Check out this recipe for Whiskey and Bubbles! The Champagne and whiskey base with a splash of lemon will give you the cool down you’ve been looking for and is the perfect drink for Labor Day Weekend! 

Whiskey and Bubbles is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now. 

Whiskey and Bubbles

# Servings: 2 Category: Beverages

Ingredients:

  • 2 teaspoons honey
  • 1 teaspoon warm water
  • 2 cups ice
  • 2 ounces whiskey
  • ½ ounce yellow Chartreuse
  • 1 ounce lemon juice
  • 2 ounces Champagne
  • 2 spiral-cut lemon twists

Directions: 

Combine the honey and warm water in a small dish and mix well. Fill a cocktail shaker with the ice. Add the whiskey, Chartreuse, lemon juice and honey mixture. Cover and share vigorously. Strain into 2 chilled double old-fashioned glasses or Champagne flutes. Add 1 ounce of the Champagne to each flute and stir. Place a lemon twist on the rim of each flute and serve.

Recipe of the Month: Cowboy Chic Black Bean Dip

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What is your go-to for game day? If your spread includes jarred salsa and a tub of pre-made dip, served with a side frozen wings and a store-bought pizza, know that it does not have to be that way. You can have a tasty, homemade dish in just minutes.

With a few hearty pantry staples and a handful of fresh flavors, Cowboy Chic Black Bean Dip can transform you from second-string to the Most Valuable Player. A real crowd-pleaser, Cowboy Chic Black Bean Dip is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available in Fall 2018.

Cowboy Chic Black Bean Dip    

September_CowboyChicBlackBeanDip

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup diced tomato
  • 2/3 cup bottled picante sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Chili powder
  • 1 can black beans (drained and washed)
  • 1/4 cup Monterrey jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 3 tablespoons Tabasco-if desired

Instructions

  • Heat oil in skillet.  Add onion and garlic, and sauté until tender.
  • Add tomato, picante sauce, chili powder, cumin, and black beans to skillet.  Cook 5 minutes or until thick, stirring constantly.  Remove from heat.
  • Partially mash mixture with a potato masher.  Add cheese, cilantro, and lime juice.  Stir until cheese melts.
  • Serve warm with tortilla chips.

After you make Cowboy Chic Black Bean Dip, share a photo on social media using #JLOCookbook.

Connecting with Food…

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The following is a recipe from the Junior League of Omaha’s Toast to Omaha cookbook, first released in 2006. It includes more than 350 recipes from Omaha’s restaurants and at-home chefs along with pictures, menus and memorabilia.

MANDARIN SPINACH SALAD

Dressing

¼ cup olive oil

2 Tablespoons balsamic vinegar

1 ½ teaspoons Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

Salad

1 (16 oz.) package spinach leaves

1 (15 oz.) can mandarin oranges drained

½ cup olives, sliced

½ cup red onion, sliced

¼ cup feta cheese, crumbled

¼ cup almonds, sliced and toasted

Instructions

For the dressing, in a small bowl, combine all dressing ingredients. Whisk until blended.

In a large serving bowl, combine spinach, oranges, olives and onion. Pour dressing over salad and toss evenly to coat. Top with feta cheese and almonds

Add some crunch with your favorite walnuts, candied pecans or almond slivers.

Serves: 4

Picture submitted by Lisa Tonjes Moritz

I made this salad for the first time on Thanksgiving but I think I have had it before at a Junior League meeting. It was a nice light and refreshing side to all the heavy sides during the holidays. The recipe says that it serves 4 but that would have to be a large entree serving. 16 ounces is a lot of spinach. I used a relatively large bowl and it was filled with half of the recipe.

DSCF1372

 

 

Barn Bash and Chili Cookoff

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For many League Members, the Barn Bash has become a favorite fall tradition. Active member Lexie Frahm and her husband Shane graciously hosted the “friendraiser” at their home in Gretna for the second year.

One of the highlights of the event is a chili cook-off, which was done anonymously for the first time. In the end, Active member Alysia Radicia took home the coveted prize, the $150 pot created by cook-off entry fees and more importantly, bragging rights until next year’s event.

Attendees also enjoyed s’mores by the bonfire, a competitive game of bingo as well as a night of socialization and fun.

We asked Alysia to share her secrets; you can find that below!

Alysia Radicia (1)

Personally, I love food. And I especially love food when it is paired with friends, bingo, and fall weather – so the Barn Bash is my jam. Last year I participated in the cook-off but made a chili that was far too spicy for the audience. The buffalo chicken chili is still one of my favorites but I knew if I was going to win this year I needed an option that would have greater appeal to the judges. Wanting a chili that is delicious but still interesting was a challenge. I was chatting with one of my coworkers and he shared this recipe with me. He and his family are Filipino and have loved this recipe for many years. With strict instructions he directed me to the Asian Market on 78th and Dodge to purchase the Longaniza Sausage. This is the make or break ingredient of the chili. To help any future cooks, here’s a plan of its exact location in Asian Market. I only include this because I initially picked up the wrong sausage and was wildly disappointed. I would hate for anyone else to do the same. Also, I’m a designer and can’t help myself sometimes. With all the being said, all other ingredients are easy to find and come together to create the 2014 Barn Bash Chili Cook-Off Winner. If there are any questions any aspiring cooks have please let me know – I would be more than happy to share all my mistakes with you to help you out in the future.

 

Homemade Chili Con Carne with Hot Pork Longaniza Sausage

2 tablespoons olive oil

1 teaspoon cumin seeds (optional)

1 medium onion, chopped finely

4 cloves garlic, minced

1/2 small can pimiento, diced

1 package of Hot Pork Longaniza Sausage, sliced diagonally

1/2 pound ground beef

1 (14 -ounce) can cooked red beans

1 (14-ounce) can stewed diced tomatoes

4 tablespoons tomato paste

2 bay leaves

2 stalks cilantro, chopped (optional)

1 1/2 teaspoons salt

2 tablespoons sugar

1/4 teaspoon black pepper

olive oil for drizzling (optional)

cilantro leaf for garnish (optional)

  1. Heat oil in a saucepot. Add cumin in the hot oil. Add onions, garlic, and diced pimiento; saute until tender for 5 minutes.
  1. Cook sausage with 3⁄4 cup water in separate pan over low heat for 20-25 minutes. Let sausage cool and slice, set aside.
  1. Add ground beef and stir together in sauce pot cook for 5 minutes.
  1. Add beans, tomatoes, tomato paste, bay leaves, and cilantro. Cook over low heat for 15 minutes.
  1. Season with salt, sugar, and pepper; cook for another 5 minutes. Place sausage on top of chili. Drizzle with olive oil, and garnish with a cilantro leaf.

Serves around 6. Prep Time 45-60 minutes.