One doesn't usually think of March as a holiday month – but take a look at all of these reasons to celebrate! March is National Celery Month, National Flour Month, National Frozen Food Month, National Nutrition Month, National Noodle Month, National Peanut Month and National Sauce Month. Chocolate Chip Cookie Week is the second week of the month and American Chocolate Week is the third week. Each day of the month has something to celebrate. All you have to do is pick a date, plan a party and invite your friends to join in the festivities! This week's recipes represent some of the March Food Holidays. If you're too busy to host a food celebration in March, don't despair. There's a food honored just about every day of the year. For a complete listing of food holidays and more fun food holiday facts visit www.thenibble.com.

Peanut Butter Pie (National Peanut Butter Lover's Day – March 1st)

1 (18-ounce) jar crunchy peanut butter

1 (12-ounce) container frozen whipped topping

1 (14-ounce) can sweetened condensed milk

2 prebaked graham cracker pie crusts

Chocolate syrup

Mix peanut butter with sweetened condensed milk.  Fold in whipped topping.  Spoon mixture into pie crusts, layering with chocolate syrup.  Pour chocolate syrup on top of each pie.  Freeze for 6 hours before serving. Makes 2 pies.

Crabmeat Imperial (National Crabmeat Day – March 9th)

1/4  cup green pepper, chopped

1/4 cup celery, chopped

2 tablespoons yellow onion, chopped

1 (2-ounce) jar diced pimento, drained

2 tablespoons butter, melted

1 tablespoons fresh parsley, chopped

1/2 teaspoon Old Bay seasoning (crab boil)

1/2 teaspoon Dijon mustard

Dash hot sauce

Dash cayenne pepper

1 egg

3 tablespoons mayonnaise

1 pound fresh crabmeat

Saute green pepper, celery, onion, and pimento in melted butter in large skillet until tender.  Stir in parsley, Old Bay seasoning, Dijon mustard, hot sauce, and red pepper.  Combine egg and mayonnaise; stir in seasoned celery mixture.  Gently stir in fresh lump crab meat.  Spoon into four lightly greased baking shells.  Bake in preheated 350 degree oven for 30 minutes.  Garnish with fresh parsley. Serves 4.

Baked Scallops (National Baked Scallops Day – March 12th)

2 lbs sea scallops

1 cup dry white wine

Salt

6 tablespoons unsalted butter, divided

1 medium onion, finely chopped

2-1/2 tablespoons flour

1/2 cup fine bread crumbs

Place scallops in a medium saute pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1-1/2 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve. Heat 3 tablespoons of butter in the saute pan over medium heat. Add the onions and cook until wilted, a couple minutes. Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.  Sprinkle bread crumbs over the scallops and dot with the remaining 3 tablespoons butter. Bake until bubbly and brown, approximately 15 minutes. Serve with lemon slices. Serves 6.

Spinach and Artichokes (National Artichoke Hearts Day – March 16th)

12 ounces cream cheese, softened

4 (10-ounce) packages frozen chopped spinach, thawed and drained

1/2 cup butter, melted

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon seasoning salt

1/2 teaspoon ground nutmeg

2 (8-ounce) cans sliced water chestnuts, drained

2 (14-ounce) cans artichoke hearts, drained and quartered

1/2 cup grated Parmesan cheese

Butter 3 quart casserole dish.  In bowl with mixer at medium speed, beat cream cheese until smooth.  Reduce speed to low, beat in spinach, butter, lemon juice, salt, pepper, seasoning salt, and nutmeg until thoroughly combined.  Stir in water chestnuts.  Arrange artichokes on bottom of baking dish.  Pour spinach mixture over artichokes.  Cover with foil.  Cut several slits in the foil to vent.  Bake in a preheated 350 degree oven for about 30 minutes.  Uncover and sprinkle top with Parmesan cheese.  Bake until golden brown about 15 minutes more.  Serves 12.

Sea Island Strawberry Bread (National Strawberry Day – March 21st)

2 cups sliced fresh strawberries

2 cups sugar (plus extra for sprinkling)

3 cups all-purpose flour

1-1/2 tablespoons cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 cup vegetable oil

4 large eggs, beaten

1-1/4 cups chopped pecans

Preheat oven to 350 degrees.  Grease and flour 2 (9x5-inch) loaf pans.  Place the strawberries in a bowl. Sprinkle with a little sugar and set aside (to draw out juices).  In another bowl, combine sugar with the flour, cinnamon, salt, and baking soda.  Mix well.  Combine the oil and eggs with the strawberries, then stir them into the flour mixture.  Add the pecans and stir until the dry ingredients are just moistened.  Divide the batter between the prepared pans and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.  Let the bread cool completely in the pans on a wire rack.  Serves 16, 8 slices per loaf.

Pralines (National Pecan Day – March 25th)

2 cups sugar

1 cup buttermilk

1/3 cup bourbon

2 tablespoons butter

1/8 teaspoon salt

2 cups pecan pieces

1 teaspoon baking soda

Combine first 5 ingredients in a large heavy saucepan.  Cook over low heat, stirring gently, until sugar dissolves.  Add pecans.  Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.  Uncover and cook, without stirring, to softball stage or until candy thermometer registers 235 degrees.  Remove from heat and stir in soda.  Beat with a wooden spoon just until mixture begins to thicken (about 5 to 8 minutes).  Working rapidly, drop by tablespoonfuls onto greased wax paper; let stand until firm.

Makes 24.

Three Cheese Macaroni (Gourmet Macaroni and Cheese Day – March 26th)

1 (16-ounce) package mini penne or elbow macaroni

1/4 cup butter

1/4 cup all-purpose flour

1 (12-ounce) can evaporated milk

1/2 cup milk

2 cups (8 ounces) shredded sharp cheddar cheese

1 cup blue cheese crumbles

1/2 cup freshly grated Parmesan cheese

1 tablespoon dried minced onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dry mustard

2 tablespoons butter, melted

1/3 cup dry bread crumbs

Cook penne according to package directions.  Drain and set aside.  Melt 1/4 cup butter in a large heavy saucepan over low heat. Whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in milk.  Cook over medium heat, whisking constantly, until mixture is thickened and bubbly.  Reduce heat.  Stir in three cheeses, onion, Worcestershire sauce, salt, pepper, and dry mustard.  Stir until cheese melts.  Pour mixture over pasta and mix well.    Place macaroni and cheese mixture in a lightly greased 2-quart casserole.  Melt remaining 2 tablespoons butter.  In a small bowl combine melted butter with bread crumbs.  Sprinkle bread crumb mixture over macaroni and cheese.  Bake, uncovered, at 350 degrees for 30 minutes until casserole is bubbly and bread crumbs are toasted. Serves 6 to 8.

Celebration Potatoes (National Tater Day – March 31st)

4 cups sliced red potatoes

8 slices bacon

1/4 cup chopped onions

1/3 cup white vinegar

1/4 cup water

1 tablespoon all-purpose flour

1 tablespoon sugar

1-1/2 teaspoons salt

Pepper, to taste

3 tablespoons salad dressing

Cook potatoes in boiling water until tender.  Drain potatoes and place in a large bowl.  Fry bacon in a skillet until crisp.  Remove bacon, add onions and cook until tender.  Crumble bacon.  Add bacon and onions to potatoes.  Combine vinegar, water, flour, sugar, salt, and pepper in a small saucepan.  Cook over medium heat, stirring constantly, until thickened.  Remove from heat and add salad dressing.  Pour mixture over potatoes, bacon, and onions.  Stir gently to coat.  Pour into a lightly greased medium sized casserole dish.  Bake, uncovered, at 350 degrees for 30 minutes.  Serve warm. Serves 6 to 8.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Single malt Scotch is a delight usually served after dinner --- and usually paired with a cigar.  Pairing Scotch with food is a bit of a challenge!  General opinion is that Scotch is too strong in both flavor and alcohol content. Even in Scotland there isn't much of a tradition of drinking Scotch with dinner. But, if you're a Scotch fan, why reserve your favorite whisky (traditionally, whiskies made in Scotland are spelled without the “e”) for the end of the meal when you could drink it the whole evening?  This week's recipes are perfect for a single malt Scotch tasting dinner party.  Lobster Bisque is an excellent first course. The lobster and cream are rich enough to balance the alcohol in the Scotch. Or, you could serve Brie and Pear Soup. Creamy, mature cheeses also go well with single malts. Scotch eggs are a great appetizer and may be served hot or cold. For your fish course serve Salmon with Cream Sauce Dijon. Smoky flavors in the Scotch add another dimension to the richness and flavor of the salmon. Red meats, especially the gamy ones, make great partners with Scotch. So does chocolate. Lamb Chops with Coffee-Chocolate Sauce is the ideal meat course. The dark, rich espresso and chocolate flavors will match with similar flavors in the Scotch. For dessert continue the chocolate-coffee-Scotch combination with delicious Mocha Cake. Buy a bottle of your favorite Scotch and enjoy it throughout the course of your meal. I recommend serving your single malt neat, with the lightest splash of spring water. Toning down the alcohol this way allows the Scotch's aromatic complexities to shine through and makes it easier to achieve a food and Scotch balance.

Lobster Bisque

4 pounds lobster

2 tablespoons olive oil

1/2 cup onion, finely chopped

1/2 cup carrot, peeled, finely chopped

2 tablespoons tomato paste

1/2 cup celery, finely chopped

1/2 cup fennel, finely chopped

1 bay leaf

1 cup tomato, chopped

3 cloves garlic, finely chopped

1 cup cognac

1 cup dry white wine

2 cups milk or heavy cream

Salt, to taste

Freshly ground black pepper, to taste

3 tablespoons sherry

2 tablespoons sherry vinegar

Plunge the lobsters into boiling water for 3 to 4 minutes. Take lobsters out of the boiling water and remove the tails. Cut the carcasses into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside.  In a large pot, heat olive oil over medium heat. Saute the lobster shells, onion, carrot, tomato paste and celery. When lightly browned, add fennel, bay leaf, tomato, garlic and cognac.  Cook for 3 to 4 minutes then add the white wine. Add enough cold water to cover at least 3 inches over vegetables. Cook for 45 minutes. Remove lobster shells. Carefully puree soup in batches in a blender. Strain pureed soup into another pot with a fine cheesecloth. Add the milk or heavy cream and cook over medium-low heat for 15 minutes. Season, to taste, with salt and pepper. Add the sherry and sherry vinegar and gently stir. Chop the lobster meat into bite-sized pieces. To serve, place lobster meat on the bottom of each soup bowl. Pour the hot soup over the lobster. Serves 4 to 6.

Brie and Pear Soup

2 large, ripe pears (about 1 pound)

2 cups chicken broth

8 ounces double-cream Brie cheese

Slices almonds, lightly toasted (optional)

Peel the pears. Cut them into thick slices, removing the seeds.  Put the chicken broth and pears in a large pot and simmer for 10 to 15 minutes or until the pears are very soft. Transfer the pears and broth to a food processor and process until very smooth. Return to the pot and simmer. Trim the rind form the Brie and cut the cheese into very small pieces. Slowly add the cheese and stir with a wooden spoon until melted. The soup should be creamy and smooth. Garnish with lightly toasted sliced almonds.  Serves 4 to 6.

Scotch Eggs

6 hard-cooked eggs, well chilled

1 pound breakfast sausage

1/2 cup flour

2 eggs, beaten

3/4 cup fine bread crumbs

Vegetable oil, for frying

Peel the eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour. Using your hands, press a portion of the sausage around each egg, covering completely.  Dip the sausage-wrapped eggs into the beaten eggs and roll in the bread crumbs. Heat vegetable oil to 350 degrees. Fry each egg in oil for about 4 to 5 minutes or until sausage is cooked an browned. Drain on paper towels. Serves 6.

Salmon with Cream Sauce Dijon

3/4 cup sour cream

Dash white pepper

Dash dried dill weed

1/3 cup Chardonnay wine

3 teaspoons minced dried onion

1& 1/2 cups heavy cream

1/4 cup all-purpose flour

3 teaspoons Dijon mustard

6 (6-ounce) salmon fillets

In a small bowl, combine first 8 ingredients until well blended. Preheat oven to 350 degrees.  Lightly grease a medium baking dish.  Arrange salmon in baking dish.  Pour cream sauce evenly over salmon.  Bake, uncovered, for 20 minutes or until fish is easily flaked with a fork. Serves 6.

Lamb Chops with Coffee-Chocolate Sauce

3/4 cup strong chicken stock

1/4  cup strong espresso

1/4 teaspoon melted dark chocolate

3/4 ounce butter

Salt, to taste

Freshly ground black pepper, to taste

4 tablespoons blueberry preserves

1 tablespoon Dijon mustard

2 racks lamb, six ribs each

Heat the chicken stock in a small saucepan over medium heat. Add the espresso and chocolate. Whisk in the butter and season with salt and pepper.  In a small bowl, combine blueberry preserved and Dijon mustard. Remove the excess meat from the top of the lamb chops, leaving the bones very clean.  Brown the racks of lamb in a hot skillet then baste the racks with the blueberry-mustard mixture. Bake the lamb racks in a preheated 400 degree oven for 5 minutes. To serve, sauce the serving platter and top with the lamb. Serves 4.

Mocha Cake

2 cups sour cream

2 large eggs

1 (18.25-ounce) package chocolate cake mix

1/2 cup coffee liqueur

1/4 cup vegetable oil

2 cups semisweet chocolate morsels

1/2 cup crushed almond toffee bits (optional)

Powdered sugar

1 pint whipping cream

1/4 cup powdered sugar

Stir together first 5 ingredients in a large bowl; blend well.  Stir in morsels and toffee bits.  Pour batter into a greased and floured 10-inch Bundt pan.  Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.  Sprinkle with powdered sugar.  Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form.  Serve with cake. Serves 10 to 12.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Calling all pampered palates! Are you interested in creating a Gourmet Society? Gourmet supper clubs can be a lot of fun! Some groups are called gourmet clubs; some are called dinner clubs. No matter what they're called, they unite groups of people who share a passion for preparing and sharing fine food. Each group is different. Some like to be adventurous and experiment with new cuisines or gourmet ingredients.  Another group may decide to serve ethnic meals after research on a given country.  In some cases the group cooks the entire meal in the home of one of its members. Other clubs ask members to bring the dishes ready to be served. The typical size of these groups range from 8 to 12 members.  Select your group carefully. “The cult of gourmets, like marriage, is not to be entered into lightly.”  Here are some tips for organizing and running your own Gourmet Society:  Invite friends who share similar food interests and skill levels to join the club. You don't want novices to be intimidated by professional chefs in the group. Determine a set schedule for the club in advance, such as the second Saturday of every month. Decide how the menus will be planned and where the food will be cooked. Establish how many courses will be served, and how they will rotate among members. Discuss whether budget is a consideration, and if so, what it will be. Agree on whether alcoholic beverages will be on the menu, and if yes, whether everyone will contribute alcohol to each meal or take turns. Meet every six months to determine whether the group is happy with how things are proceeding and whether any changes need to be made.  Happy Cooking!

Cognac Scented Liver Pate

1 pound chicken livers

½ pound fresh mushrooms, sliced

1/3 cup minced green onions

1 clove garlic, minced

1 teaspoon paprika

¼ cup butter

1/3 cup dry white wine

¼ teaspoon dill weed

4 drops hot sauce

½ cup butter, softened

¼ cup cognac

1 teaspoon salt

1/3 cup chopped parsley

Saute chicken livers, mushrooms, green onions, garlic, and paprika in 1/4 cup butter.  Add white wine, dill, and hot sauce.  Cover and cook over low heat 10 minutes.  Cool.  Puree mixture in a food processor until blended and light in texture.  Stir in 1/2 cup softened butter, cognac, and salt.  Spoon into desired serving container.  Garnish with chopped parsley. Serves 12.

Goat Cheese Salad

¼ cup orange juice

3 tablespoons white wine vinegar

1/8 teaspoon salt

½ teaspoon ground white pepper

1/3 cup vegetable oil

¼ cup olive oil

6 ounces goat cheese, cut into 1/4-inch thick slices

8 cups mixed salad greens

Fresh raspberries, blueberries, or blackberries

Combine first 4 ingredients in container of an electric blender.  With blender on high, gradually add oils in a slow steady stream, processing until blended. Place goat cheese slices on a lightly greased baking sheet.  Heat in a preheated 300 degree oven for 4 to 5 minutes.   Toss salad greens with vinaigrette. Arrange salad greens and warm goat cheese slices on individual salad plates.  Garnish with fresh berries.  Serves 6.

Praline Muffins with Cranberry Butter

For the butter:

2 sticks unsalted butter, softened

¾ cup dried cranberries

6 tablespoons powdered sugar

2 teaspoons grated lemon peel

For the muffins:

1 cup coarsely chopped pecans

1 cup light brown sugar

½ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 eggs

½ teaspoon vanilla extract

2 tablespoons butter, melted

Coarsely chop cranberries with sugar and lemon peel.  Add butter and blend until mixture is combined but slightly chunky.  Cover and chill. Combine next 5 ingredients in a medium bowl and mix well.  Add eggs, vanilla, and butter.  Stir until all ingredients are combined.  Spoon into greased muffin pans, filling half full.  Bake at 300 degrees for 20 to 30 minutes.  Serve with Cranberry Butter that has been brought to room temperature.  Serves 12.

Fillet Mignon with Portabello Mushroom Sauce

6 (6-ounce) beef tenderloin fillets

½ teaspoon freshly ground pepper

5 tablespoons butter, divided

8 ounces fresh baby portabello or white mushrooms, sliced

1/3 cup dry red wine

½ cup sour cream

¾ cup (3 ounces) Roquefort or blue cheese, crumbled and divided

2 tablespoons chopped fresh parsley

Rub fillets with pepper.  Melt 2 tablespoons butter in a large skillet over medium-high heat.  Cook fillets 4 to 5 minutes on each side or to desired degree of doneness.  Remove from skillet, and keep warm.  Melt remaining 3 tablespoons butter in skillet.  Add mushrooms, and saute 3 to 4 minutes or until tender.  Add wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet.  Stir in sour cream.  Sprinkle 1/4 cup cheese into sauce, stirring until melted.  Arrange fillets on a serving platter, and drizzle with sauce.  Sprinkle with remaining cheese and garnish with chopped parsley. Serves 6.

Potatoes Chantilly

8 to10 medium red skinned new potatoes, skin on

½ cup hot milk

1 stick butter

½ cup sour cream

Salt

Pepper

Slice potatoes 1/4-inch thick.  Cook in boiling water for 15 minutes or until fork-tender.  Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Add hot milk, butter, and sour cream. Whip until mixed.  Adjust thickness by adding more milk, if desired.  Salt and pepper to taste.

Serves 6 to 8.

Haricot Vert with Roasted Garlic Vinaigrette

1 pound fresh small green beans

½ teaspoon salt

4 cloves garlic, unpeeled

½ cup plus 2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

3 tablespoons red wine vinegar

1 tablespoon honey

Salt

Freshly ground pepper

1 tablespoon butter

2 tablespoons chopped fresh chives

Rinse the green beans and snap off ends if needed.  Bring a large saucepan of water to a vigorous boil, then add the beans and the 1/2 teaspoon of salt.  Cook until the beans are just tender.  Drain immediately, then rinse in very cold water until the beans are cool.  Drain again.  To make the vinaigrette, place the garlic cloves on a small baking sheet and drizzle them with 2 tablespoons of olive oil.  Bake the garlic in a 350 degree oven until the garlic is soft to the touch, about 30 to 40 minutes.  Cool to room temperature.  Remove the papery peels from the garlic by squeezing them into a small mixing bowl.  Mash the garlic with a fork into a coarse puree.  Add the mustard, vinegar, honey, and salt and pepper to taste.  Whisk well. While whisking constantly, drizzle the 1/2 cup olive oil very slowly.  Set the vinaigrette aside at room temperature.  To serve, melt the butter in a saute pan over medium-high heat.  Add the green beans and saute quickly, just to warm.  Remove pan from heat and toss the beans with the vinaigrette and chives.  Serve immediately.  Serves 6.

Creme Brulee

2 cups heavy cream

¼ cup plus 4 tablespoons sugar

Pinch of salt

3 egg yolks

1 teaspoon vanilla

To ensure a smooth consistency, line the bottom of a baking pan with a damp kitchen towel before adding the ramekins and boiling water.  Preheat oven to 300 degrees and have a pot of boiling water ready.  In a saucepan over medium heat, combine cream, 1/4 cup sugar, and salt, and cook, stirring occasionally, until steam rises, 4 to 5 minutes.  In a bowl, beat egg yolks and vanilla until smooth.  Pour hot cream into yolks, a little at a time, stirring constantly, until blended.  Strain mixture through a fine mesh sieve set over a bowl and divide mixture among four 6-ounce ramekins. Place ramekins in a baking pan and add boiling water to fill pan halfway up sides of ramekins.  Cover loosely with foil and bake until custard is just set, 25 to 30 minutes.  Chill for 2 to 3 hours.  Sprinkle 1 tablespoon of sugar evenly over each custard.  With a kitchen torch, move the flame continuously in small circular motions just above the surface until the sugar is evenly melted, bubbly, and browned.

Serves 4.

Symphony Coffee

1 ounce coffee flavored liqueur

½ ounce brandy

6 ounces freshly brewed hot coffee

Sugar

Cream

Fill a coffee mug with hot water to warm it.  Pour the water out.  Pour liqueur and brandy into mug.  Add hot coffee.  Stir.  Add sugar and cream if desired.

Serves 1.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .