Pao de Queijo ~ Brazilian cheese bread (Whimsical Wedding- Year Two: Volume 6; September, 2011)

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Serves: 6

Ingredients:
1 egg (rom temperature)
1/3 c. olive oil
2/3 c. milk
Scant 1 1/2 c.  tapioca flour
1/2 c. grated Queso Fresco (or any other) cheese
1 tsp. salt

Directions:
- Preheat oven to 400
- Grease a mini-muffin tin
- Put all ingredients into a blender and pulse until smooth
- At this point you can store batter in the refrigerator for up to a week
- Bake until puffy and just lightly browned, about 15- 20 min
- Remove from oven and let cool on a rack for a few minutes
- Eat while warm
- To eat later, reheat with water to steam


*I found recipe here

Zuni Cafe Polenta with Veggies (Whimsical Wedding- Year Two: Volume 6; September, 2011)

Prep time: 15 min
Cook time: 1 hour, 45 min
Ready in: 2 hours
Serves: 6

Ingredients:
POLENTA:
7 1/2 c. water
1 1/2 c. coarsely ground polenta
3 tsp. salt
3 T. unsalted butter
Parmigiano-Reggiano (for garnish)

VEGGIES:
2-3 T. extra virgin olive oil
4 cloves of garlic- minced
1 large zucchini- chopped
1 small leek- chopped
1 bunch of asparagus- chopped
Salt (to taste)
Pepper (to taste)

Directions:
- Bring water to a simmer
- Whisk in polenta
- Stir until the water returns to a simmer
- Reduce heat until the polenta only bubbles and sputters occasionally, and cook, uncovered and stirring as needed, until thick but still fluid, about 1 hour
- If polenta becomes stiff, add a trickle of water
- Add salt and butter
- Transfer polenta to a double boiler set over simmering water, and cover
- Allow to rest that way for at least 30 min, up to a few hours, depending on your schedule
- Meanwhile, preheat oil in a small pan over medium heat
- Add garlic and saute until fragrant, about 1 min
- Add leek and saute until soft, about 2 min
- Add asparagus and saute until bright green, about 3- 5 min
- Add zucchini and saute until all vegetables are tender, about 3-5 more min
- Add salt and pepper to taste
- Serve polenta and veggies hot, with Parmigiano-Reggiano to taste


*Lindsay found polenta recipe here

Steak (or prawns ;) with Beer and Molasses Spicy Steak Sauce (Whimsical Wedding- Year Two: Volume 6; September, 2011)

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Serves: 6

Ingredients:
SAUCE:
1 T. unsalted butter
1 med. onion- finely diced
2 cloves garlic- minced
2 c. ketchup
1/2 c. molasses
1/2 c. apple cider
1/4 c. sugar
3/4 c. lager-style beer
1 T. yellow mustard
2 T. lemon juice
1 T. Worcestershire sauce
1 T. cayenne pepper
1 T. paprika

STEAK:
3 (1 lb. and 1/2" thick) prime-aged New York Strip Steaks (*Beckie also had some prawns)
Salt (to taste)
Pepper (to taste)
2 T. vegetable oil

Directions:
- In a saucepan over medium heat, melt butter
- Add onion and garlic and saute until softened, about 3 min
- Add remaining sauce ingredients
- Bring to a boil
- Simmer until sauce is reduced to 2 c., about 30 min
- Preheat grill pan
- Season steak (or prawns) with salt and pepper and rub with oil
- Grill steak about 3 min per side for medium-rare
- Let rest 10 minutes and serve with sauce on the side


*Beckie found recipe here

Strawberry Cheesecake Poppers (Whimsical Wedding- Year Two: Volume 6; September, 2011)

Prep time: 25 min
Ready in: 25 min
Serves: 6

Ingredients:
1 lb. large strawberries
8 oz. cream cheese- softened
3- 4 T. powdered sugar
1 tsp. vanilla extract
Graham cracker crumbs

Directions:
- Rinse strawberries
- Remove tops of strawberries and empty out with a paring knife, if necessary (some may already be hollow inside)
- Set aside
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy
- Put cream cheese mix into a piping bag and fill strawberries with cheesecake mixture
- Once strawberries are filled, dip tops in graham cracker crumbs
- Serve immediately, or refrigerate until serving


*Jen found recipe here

Prosciutto and Blue Cheese Figs (Whimsical Wedding- Year Two: Volume 6; September, 2011)

Prep time: 20 min
Cook time: 5 min
Ready in: 25 min
Serves: 6

Ingredients:
9 large, fresh, black, Mission figs- stemmed and halved
18 (1/2" thin) strips prosciutto (about 3 oz.)
3 T. Gorgonzola cheese
18 large walnut pieces- toasted

Directions:
- Preheat broiler
- Cover large, rimmed baking sheet with foil
- Wrap each fig half with 1 prosciutto strip and place on prepared baking sheet
- Broil until prosciutto chars slightly on edges, about 1 1/2 min
- Turn figs
- Broil about 1 1/2 min longer, watching closely to prevent burning
- Place 1/2 tsp. Gorgonzola atop each fig half
- Top each with walnut piece
- Serve warm or at room temperature