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Swiss Almond Soup Hot Crab Dip Garbanzo Bean Spread Coquilles St. Jacques Quilted Bear's Swiss Almond Soup satisfiesFrom the Journal SentinelLast Updated: August 15, 2001Carol Ann Blank, Milwaukee, requested the recipe for Swiss Almond Soup served at The Quilted Bear Restaurant, N111-W18611 Mequon Road, Germantown. Gerry W. Schoenig, sous chef, sent the recipe. The Quilted Bear Restaurant Swiss Almond Soup10 tablespoons (1 1/4 sticks) melted butter In 1-gallon soup pot, melt butter. Add flour and mix well with wire whisk. Add hot milk and bring to boil, whisking regularly. Reduce heat to simmer. Add chicken base and salt and pepper, cheese spread and Swiss cheese. Return to boil, continue to mix constantly. Reduce heat again to gentle simmer. Add hot cream and 1 cup almonds. Continue to slowly simmer for 10 minutes, stirring constantly. Turn off heat and whisk in wine. Serve topped with additional almond slivers. Makes 8 to 10 servings. Dennis J. Nemec, Menomonee Falls, requested the recipe for a crab dip appetizer served at The Quilted Bear, N111-W18611 Mequon Road, Germantown.
Chef Daryl L. Zenke sent the recipe. He noted this recipes includes a good amount of garlic and that the taste is pungent. Quilted Bear Hot Crab Dip with Garlic Bagel Chips1 1/2 pounds cream cheese, room temperature1 cup chopped fresh garlic (see note) 3 tablespoons Old Bay seasoning 2 cups mayonnaise 2 1/2 pounds snow crab meat, very well drained, flaked 1/2 cup freshly grated Parmesan Garlic bagel chips Place cream cheese, garlic and Old Bay seasoning in food processor and mix until smooth. Remove from processor. Place in bowl and mix in mayonnaise. Mix crab into dressing. Preheat oven to 400 degrees. Place 4 ounces of mixture into 6-ounce oven-proof dishes for individual servings or place all of mixture in 1-quart oven-proof casserole dish. Bake in preheated oven 20 minutes for individual servings; 30 minutes if made in 1 casserole dish. When done, remove from oven and top with Parmesan. Serve with garlic bagel chips. Makes 20 appetizer servings, about 4 ounces each. Note: If desired, use less garlic. ------- Lori Lawson, New Berlin, requested the recipe for garbanzo bean spread served at Mangia Trattoria, 5717 Sheridan Road, Kenosha. Hernan Reynoso, chef, sent the recipe. Mangia Trattoria Garbanzo Bean Spread1/2 cup peeled cloves of garlic1 cup olive oil (divided) 4 cups canned garbanzo beans (drained) 1 tablespoon chopped fresh rosemary In skillet over medium heat, cook garlic in 1/2 cup oil until tender and golden, about 15 minutes. Let cool. Blend garlic, beans and rosemary in food processor until smooth. Makes 8 appetizer servings. Spread keeps refrigerated about 2 days. Cast your culinary net for bay scallops dishCarol Stark, Wauwatosa, requested the recipe for Coquilles St. Jacques served at The Quilted Bear, N11 W18611 Mequon Road, Germantown.She wrote: "I had a wonderful dish at the Quilted Bear called Coquilles St. Jacques, which consisted of bay scallops in wine and Mornay with a duchess potato border. It was excellent."
The Quilted Bear Coquilles St. Jacques
3 tablespoons flour Mix flour with melted butter in saucepan. Cook until bubbly over medium heat about 30 seconds. Blend in hot milk and bring to boil, stirring well. Remove from heat; set aside. Meanwhile, saute scallops in lemon juice in shallow saute pan over medium heat 5 minutes. Add green onions and mushrooms, and saute 1 minute. Add wine and cream and cook until reduced to thick consistency, about 2 to 5 minutes. Add cheeses, pepper, salt, garlic, and milk mixture. Simmer 1 minute. Preheat oven to 400 degrees. Place potatoes in pastry tube fitted with wide tip. Decoratively pipe potatoes around outsides of two 6-inch, oven-proof baking dishes. Bake in preheated oven 10 minutes or until potatoes are golden. Remove from oven, immediately spoon hot scallop mixture into center of potatoes and serve. Makes 2 servings.
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