Brenda's Recipes

Ingredients:

• 2 packages of stuffing mushrooms
• 1 cup chopped mushroom stems
• 2 ½ cup fresh Alaskan King Crabmeat (about 4-5 legs)
• ¾ cup Panko bread crumbs
• 1 shallot-minced
• 1/3 cup white wine
• ¼ cup lemon juice
• ½ cup grated Parmigiano-Reggiano cheese
• 4 tbsp of butter
• 1 tbsp chopped chives (or scallions will work nicely as well)
• ½ tsp salt
• ¼ cracked black pepper

 Directions:

1. Preheat oven to 400 degrees F. Prepare a 9×13 inch baking dish with 2 tablespoons of melted butter.
2. Remove stems from mushrooms and with a small spoon, being careful not to break through, scrape insides of mushrooms to make a large cavity for stuffing. Finely chop stems.
3. Arrange caps cavity side up in baking dish, sprinkle cavities with a little salt and then toss around in melted butter to coat.
4. Melt 2 tablespoons butter in a medium saucepan over medium heat.  Sautee chopped shallot, chopped stems, and chives and cook about 5 minutes or until soft. Remove saucepan from heat. Stir in lemon juice, crabmeat and Panko bread crumbs, salt and pepper.
5. Stuff cavities generously with crabmeat mixture. Top each mushroom cap with a pinch of Parmigiano-Reggiano cheese. Pour wine into the pan around the mushrooms.
6. Bake uncovered in the preheated oven 30 to 40 minutes, until cheese is melted and lightly browned. Serve warm.

These apples are savory and sweet all at the same time. Serve alongside a bed of baby greens or arugula for fabulously delicious lunch. Reserve the baking liquid and emulsify with about 2 tablespoons of olive oil and a dash of kosher salt and cracked black pepper to make an Apple Sherry Vinaigrette.

Ingredients:

• 3 medium sized baking apples
• ¼ cup Blue Cheese
• ¼ cup toasted, chopped   walnuts
• ¼ cup cranberries , coarsely chopped
• 1/8 cup scallion
• 3 slices crispy Applewood Smoked Bacon
• 1 cup Apple Cider
• 2 Tbs. Sherry Wine Vinegar
• Juice from half a lemon

Directions:

1. Preheat oven to 350 degrees
2. Combine Blue cheese, scallions, walnuts, cranberries, and bacon in small mixing bowl.
3. Peel and half the apples. Using a small paring knife or melon baller remove the core and make a cavity for the stuffing. As you prepare each apple squeeze a small amount of juice from lemon half and rub all over apple to prevent from discoloring.
4. Fill each apple with the stuffing made previously and place in shallow baking dish.
5. Wisk together apple cider and sherry wine vinegar. Pour over apples in baking dish.
6. Bake for about 50 minutes until apples are tender. Baste liquid over apples several times while baking (keep them from looking dry)
7. Reserve the baking liquid and emulsify with about 2 tablespoons of olive oil and a dash of kosher salt and cracked black pepper to make an Apple Sherry Vinaigrette. Use the dressing over a bed of baby greens or arugula