Girls Weekend Recipies Gingerbread Dessert

OK....I'm lazy, so I'm going to direct you to the Epicurious site for the gingerbread dessert recipe.

From Kim

Pear Gingerbread Upside-Down Cake
Bon Appetit/Feb. 1996
It was pretty easy to make, and convenient to pack up and cook in the ramekins.

Girls Weekend Recipies Israeli Couscous with Apples, Cranberries & Herbs

Israeli Couscous with Apples, Cranberries and Herbs
Recipe courtesy Giada De Laurentiis
Serves 4-6

Couscous Ingredients:
2 T. olive oil
2 c. Israeli couscous (or barley or orzo)
4 c. chicken broth
1/4 c. chopped fresh flat-leaf parsley
1 1/2 T. chopped fresh rosemary
1 tsp. chopped fresh thyme leaves
1 medium green apple, diced
1 c. dried cranberries (I used a little less...just eye it!)
1/2 c. slivered almonds, toasted

Vinaigrette:
1/4 c. apple cider vinegar
2 T. maple syrup
1 T. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. olive oil

For the couscous: In a saucepan, heat the olive oil on med-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3-5 minutes. Add the chicken broth and bring to a boil. Simmer for 10-12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Girls Weekend Recipies Chinese Noodle and Chicken Salad

Here's the Chicken Salad Recipe from the girls weekend! Chinese Noodle and Chicken Salad - Krissa Salad 2 pounds linguine 1/4 cup oriental sesame oil 2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey 4 bunches green onions, sliced 2 bunches fresh cilantro, chopped 4 jalapeño chilies, seeded, deveined, minced 1 1/4 pounds snow peas, stringed, thinly sliced lengthwise Dressing 1 cup soy sauce 1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground) 1/2 cup rice vinegar 1/2 cup oriental sesame oil 2 tablespoons sugar Napa cabbage leaves For salad: Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies. Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad. For dressing: Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth. Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

Pine Nut Bruschetta - From Krissa

Pine Nut Bruschetta

• 2 cups diced red onions
• 1 quart currants (4 cups)
• 1 pound dry roasted pine nuts
• 4 tsp minced garlic
• 2 tsp minced garlic
• 1/2 tsp salt
• 3/4 cup olive oil
• 4 whole sprigs fresh Rosemary
• 1 cup white balsamic vinegar
• 1/2 cup honey

Sweat onions, currants, garlic and red peppers in olive oil until onions are transparent. Add pine nuts, rosemary and white balsamic vinegar. Reduce liquid by half. Remove rosemary sprigs and add honey.

Serve over crostini and goat cheese or in puff pastry shells over goat cheese. Also good in pasta.

I halved the above recipe and only used 1/3 of that 1/2 for gourmet club. It freezes great!