For Sauce
½ cup butter (1 stick)
1 ½ cups white mushrooms, sliced
½ cup gorgonzola blue cheese
1 cup light sour cream
½ cup Parmesan cheese, grated
1 tablespoon fresh Italian parsley, chopped finely

Take tenderloins out of refrigerator 30 minutes before roasting. Rub with olive oil and season with salt and pepper. Add to large frying pan over medium high heat and brown on all sides. Transfer to 325 degree oven and roast for 25-30 minutes. Remove, cover with foil and let rest for 10 minutes while making the Gorgonzola Mushroom Sauce.

Melt butter in sauce pan and add mushrooms. Sauté for 4-5 minutes, stirring occasionally. In a small bowl mix the Gorgonzola and sour cream with a fork, breaking up the blue cheese crumbles. Add the cheese and sour cream mixture into the mushrooms in the pan and lower heat. Stir constantly until melted. Stir in the Parmesan Cheese and add parsley, salt and pepper to taste. Remove from heat.

Slice tenderloins and serve immediately with Rich Gorgonzola Mushroom Sauce.

1 – 18.25 oz spice cake mix plus ingredients listed on package.
1 ½ cup candied pecans, purchased (produce aisle)

Pumpkin Crème
1 – 3.4 oz. pkg. instant butterscotch pudding mix
1 ½ cups cold low fat milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 ½ cups whipped topping, plus 1 ½ cups more for topping

Bake spice cake mix according to package directions in 9 x 13” baking pan. In a medium mixing bowl blend the pudding and milk and whisk until thickened slightly. Stir in pumpkin and pumpkin pie spice. Fold in 1 ½ cups whipped topping, cover and chill for one hour.

Cool and cut cake into small pieces and layer in a trifle bowl with pumpkin crème and candied pecans. Repeat for a total of 3 layers. Top with remaining whipped topping, sprinkle with a bit of pumpkin pie spice and serve. May be made 1-2 hours in advance and stored in the refrigerator.

1 turkey, about 12 pounds, defrosted

4 tablespoons unsalted butter (1/2 stick), softened to room temperature

2 tablespoons dried turkey seasoning (see Note)

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 can (14 ounces) chicken broth (soup aisle)

Gravy

4 cups water

2 medium carrots, each cut into 2 or 3 pieces

1 large onion, quartered

1 bay leaf

1 can (14 ounces) chicken broth

Reserved turkey neck and giblets

1/4 cup drippings from roasted turkey

1/2 cup white wine

3 tablespoons all-purpose unbleached flour

1/2 teaspoon salt

Freshly ground black pepper to taste

Special Equipment

Instant-read thermometer

Preheat the oven to 450 degrees F. Remove the giblets (heart, kidneys, and liver) from the turkey (they are usually packed in a bag in the neck cavity). Remove the neck from the opposite cavity inside the turkey. Reserve for the gravy. Rinse the turkey inside and out in cold water and pat dry. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting a tablespoon, upside down, under the skin, gently pushing it between the skin and meat to separate the skin. In a small bowl, combine the butter, turkey seasoning, salt, pepper. Rub the mixture under the skin onto the breast meat and both drumsticks.

Place the turkey, breast side up, in a shallow roasting pan. Pour the broth over the turkey. Place in the oven and turn the oven temperature down to 325 degrees F. Roast for about 2-2 ½ hours.

While the turkey is roasting, make the stock for the gravy. Combine the water, carrots, onion, bay leaf, chicken broth, and neck and giblets in a large saucepan and bring to a boil. Reduce the heat to low and cook until reduced to 2 1/2 cups. This will take 1 to 1 1/2 hours. Using a sieve, strain the stock into a medium bowl and discard the solids. Reserve stock for gravy.

After the turkey has roasted for 2 hours, place the instant-read thermometer in the meaty part of the thigh, making sure not to touch the bone. The turkey is done when the thermometer reads 175 to 180 degrees F. If it hasn’t reached this temperature, roast it for 15 minutes more and check again. Repeat until the thermometer indicates that the turkey is done. If the skin is becoming too browned, you can tent the turkey with a piece of aluminum foil until it is finished roasting.

Take the turkey out of the oven and put it on a heatproof surface. Remove 1/4 cup of the turkey drippings from the bottom of the pan, cover the turkey with aluminum foil, and let it rest for 15 to 20 minutes before you carve it.

To make the gravy, while the turkey is resting, combine the flour and turkey drippings in a bowl and stir with a whisk until smooth. Whisk drippings/flour mixture into the wine in a small saucepan and bring to a boil over medium heat. Reduce and simmer for 1 minute, stirring constantly. Stir in the 2 1/2 cups of strained stock, salt, and pepper to taste. Simmer over low heat for 10 to 15 minutes. You should have perfectly lump-free gravy.

To carve the turkey, cut through the skin between the drumstick and the body. Pull the leg outward to locate the joint at the body and cut through the joint to remove the leg. This includes the thigh and the drumstick. Remove the other leg and both wings in the same way. Cut between the joint to separate the thigh and drumstick. Slice the meat off the thigh and drumstick and put it on a platter. Insert the carving fork to steady the turkey and slice the breast into thin slices, cutting parallel to the rib cage. Continue on both sides until you have enough turkey carved to serve.

Pour the gravy into a gravy boat or bowl and serve with the turkey.

Notes: The spice section of most grocery stores has prepared turkey seasoning, or you can mix together 2 teaspoons each of dried sage, dried thyme, and dried marjoram.

For ease, in this recipe the turkey is not stuffed. The stuffing is baked separately in a casserole dish. If you wish to stuff your turkey, lightly spoon the stuffing into the cavity and be aware that your turkey will take a longer to roast.

This year, show your dad your love and appreciation by preparing this delicious splurge barbecue menu. Lobster isn’t something you eat every day, so this is a real special occasion treat. Purchase your frozen lobster tails economically from a warehouse store or seafood vendor. Serve the tails with fragrant Citrus Butter and sides of Mexican-Style Corn on the Cob and a Southwest Caesar Salad. Finish your meal with the Fresh Fruit Tart with Mascarpone Cream.

Grilled Lobster Tails with Citrus Butter
4-6 eight ounce lobster tails, frozen, defrosted in fridge for 12 hours
¼ cup orange juice
2 tablespoons lime juice
2 tablespoons lemon juice
½ cup butter (1 stick), room temperature
1 teaspoon orange zest

Bring a large pot of water to a boil. Add the lobster tails and bring back to a boil. Let cook for 5-6 minutes and remove. Drain well. Pre-heat your grill to high. Add orange, lime and lemon juices to small sauté pan along with butter and orange zest. Heat until butter is melted and simmer on low for 2-3 minutes.

With kitchen scissors, cut through the underside of the lobster tail lengthwise. Do not cut through the hard back shell. Brush the meat with oil and salt and pepper. Grill the tails, meat side down for 2-3 minutes. Turn and grill for 2-3 additional minutes. Serve with the citrus butter.

Grilled Mexican-Style Corn-on-the-Cob
6-8 ears fresh corn
½ cup mayonnaise
¼ cup grated cotija cheese or parmesan
Red pepper hot sauce or ancho chile powder
Salt & pepper to taste

Peel back outer husk of corn and remove silks and run corn under cold water. Replace husks and wrap each cob in heavy duty foil. Cover the grill and cook, turning every few minutes for 15-20 minutes. Remove foil, peel back husks away from corn but do not remove(this serves as a handle to make it easier to eat).

Slather with mayonnaise, salt & pepper and cotija cheese and serve. Let guest splash hot sauce or sprinkle ancho chile powder on their corn, if they desire.

Southwest Caesar Salad
Dressing
1/2 cup olive oil, divided
2 teaspoons Worcestershire sauce
1 tablespoon sherry wine vinegar
Grated zest of 1 lime
1 small Serrano chile, seeded and chopped
1 tablespoon mayonnaise
1/4 teaspoon salt

Salad
3 heads romaine lettuce, or 2 bags (10 ounces each) prepared chopped romaine
1/2 cup chopped cilantro
3/4 cup grated Cotija Mexican cheese or Parmesan cheese
1 cup purchased croutons

To make the dressing, put 1/4 cup of the olive oil in a bowl and whisk the Worcestershire sauce, vinegar, lime zest, chile, mayonnaise, and salt. Thoroughly blend together. Very slowly pour in the remaining 1/4 cup olive oil while whisking. Taste and, if necessary, add more salt.

To make the salad, if using heads of romaine, remove the outer leaves and discard. Wash and dry the romaine and chop coarsely. Place in a large salad bowl. Add the cilantro and cheese. Cover and refrigerate until ready to serve.

Right before serving, add the croutons to the salad. Shake or whisk the dressing well and toss about half to three fourths of the salad dressing with the salad.

Fresh Fruit Tart with Mascarpone Cream
1 – 18 oz. roll refrigerated sugar cookie dough, room temperature
1 cup raspberries
1 cup blackberries
1 cup strawberries, sliced
2 kiwis, peeled and sliced
1 – 8 oz. carton mascarpone cheese
1 – 3 oz package cream cheese, room temperature
¼ cup granulated sugar

Glaze
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
½ cup orange juice

Spray 9” tart pan or pie pan lightly with cooking oil. Press cookie dough into pan and up the sides and poke several holes with a fork and bake 15-20 minutes at 350 degrees F. Cool.
Mix all glaze ingredients in a small saucepan, whisking constantly. Bring to a boil and simmer 1-2 minutes. Cool.

Mix the mascarpone cheese, cream cheese and sugar together in small bowl and spread on top of cooled cookie crust. Arrange the fruit in a pleasing fashion. Start on the outside and work around into the center.

Spread cooled glaze over fruit and refrigerate up to 3 hours before serving. This tart is best served the day it is made.

Place Easter candy in different sizes of glass containers in a grouping for a fun and festive table centerpiece. Use robin eggs, marshmallow chicks, foil-wrapped chocolate eggs, jelly beans and other colorful candies. Use a sunny yellow or vibrant pink tablecloth or runner and white dishware, if you have it.

If you want more munchies, ask a guest to bring deviled eggs and/or fruit and veggies plus dip.

Have fun and don’t forget to take lots of photos!

Traditional Ham with Honey-Orange Glaze
Serves 8 – 10
1 – 4 to 5 pound ham
1 cup honey
2 tablespoons brown sugar
¼ cup orange juice
¼ teaspoon ground cloves

Pre-heat oven to 325 degrees. Bake ham for 1 hour 15 minutes. Spread glaze over ham with a barbeque brush and bake an additional 30-45 minutes. Let rest for 10 minutes, slice and serve. Warm any leftover glaze in small saucepan and serve with ham.

Gruyere Herb Mashed Potatoes
Serves 8-10
2 pounds potatoes, Yukon Gold, peeled, chopped into 1” cubes
2 tablespoons butter
1 – 1 ½ cups half-and-half or whole milk
2 cups Gruyere cheese, shredded
1 teaspoon oregano, chopped, fresh
1 tablespoon flat-leaf (Italian) parsley, chopped, fresh
Salt and freshly ground pepper

Place potatoes in a medium saucepan and cover with cold water and bring to a boil. Simmer until tender, 18-20 minutes.
Drain the potatoes and place in large bowl. Add the butter, half-in-half or milk. Mash with a potato masher or electric mixer. Do not over mix. Stir in the cheese and herbs and season to taste with salt and pepper.

Walnut Green Bean Salad
Serves 8
1 pound green beans, fresh, trimmed & cut in half
2 cups good quality croutons
2 tablespoons Parmesan cheese, freshly grated
½ cup walnuts
½ teaspoon oregano, fresh, chopped or ¼ teaspoon dried
1 teaspoon parsley (Italian) fresh, chopped
Zest of 1 lemon

In a medium saucepan, blanch the beans in boiling water with 1 teaspoon salt for 2-4 minutes. Drain in colander and immediately run cold water over the beans to stop the cooking process. Drain well.
In a 325 degree oven, toast walnuts on baking sheet for 2-5 minutes and cool. Make dressing.
In a large bowl, toss green beans with dressing. Add lemon zest, Parmesan, croutons and walnuts. Season to taste with salt and pepper and serve.

Dressing:
¼ cup olive oil
¼ cup walnut oil
¼ cup sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white onion, chopped finely or grated
½ teaspoon garlic, chopped finely
¼ teaspoon salt
Whisk ingredients together in a small bowl and add to green beans.

Strawberry Cream Squares
Serves 9
1 (16.5 oz.) roll refrigerated sugar cookie dough
4 cups strawberries, fresh, sliced
1 ¼ cups sugar
¼ cup water
Pinch salt
2 (1/4 oz.) envelopes unflavored gelatin (baking aisle)
1/3 cup cold water
1 cup whipped topping or whipped cream

Pre-heat oven to 350 degrees. Press half of the sugar cookie dough into the bottom of an 8 x 8 inch square baking pan. (Use the other half for cookies). Bake cookie crust for 15-20 minutes until golden brown. Cool.
In a small saucepan, bring strawberries, sugar, ¼ cup water and salt to a boil. Reduce heat and simmer for 5-6 minutes, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let thicken for 1-2 minutes and stir into strawberry mixture. Simmer until gelatin dissolves (about 1 minute) and remove from heat.
Cover and refrigerate until completely cool, 2 hours. Fold in whipped topping or whipped cream, refrigerate 1 more hour and spread over cookie crust. Cover and refrigerate for at least 2 hours. May be made one day in advance.

Tokens of Love:

1. Purchase one or two mini-boxes of 2 decadent Godiva brand dessert truffles at Godiva.com for $5 each. Most people are still trying to recover from the holidays by cutting calories. Rather than purchasing a whole pound of chocolates, this size is just right for a luxurious little treat of world-class chocolate. They come in a little gold box with a ribbon.
2. Purchase a small heart shaped box (2-4 pieces per box) of chocolates for your “little” valentines. Hold it behind your back and ask your mini-sweetie if he will be your valentine. Give a hug and kiss with his special treat from mommy or daddy.

Greetings of Love:

1. Send a free e-card to your sweetheart’s email or mobile phone.
2. Take a trip to your local craft store and make a homemade Valentine card. You don’t have to be crafty; just use a little construction paper, lace paper doilies and a glitter pen. Homemade gifts and cards are always so much more special than expensive purchased cards. Try your hand at writing a heartfelt poem in the card or recall a funny or silly moment together.

Acts of Love:

1. Share an interest. If your darling loves football or fishing, watch a game or go for a fishing trip together. If your sweetie complains that you rarely see movies that interest her, catch a check-flick or romantic comedy together. Showing interest in each other’s activities promotes love and intimacy.
2. Valentine’s Day falls on a Saturday this year, so surprise your Valentine with a day trip somewhere he/she has been longing to visit such as: a special museum, national park, theme park or local festival. If you belong to a union, a credit union or AAA, check their website for discounts to members to many local attractions.

Keep it simple and have fun. It is in quiet moments like these that you and your Valentine can unwind, connect and recharge.

Happy Entertaining!
Patricia Mendez