My Recipes

Andouille & Seafood Pasta in Cajun Cream Sauce

Fri, 5 Sep 2008 22:07:41 -0400

1 poblano pepper, julienned
1 jalapeno, chopped
1 white onion, sliced
1-2 cloves garlic, pressed
2 links andouille sausage, sliced
6-8 jumbo shrimp, peeled & deveined
1/2 cup frozen (thawed) or canned clams
3 Tbl cajun seasoning
1/4 cup white wine
1 cup heavy cream or half and half
3 Tbl butter
1/3 cup Parmesan or Romano cheese, grated
3 Tbl fresh flat-leaf parsley, chopped
1 lb fettuccine

Put a large pot of salted water on the stove to boil for pasta.

Preheat a large non-stick skillet over medium heat with two tablespoons of olive oil. Add onions and peppers and saute until soft. Add sliced sausage and cook until beginning to brown.

In the meantime, add the pasta to the water once it is boiling and cook according to package directions.

While the pasta cooks, continue making the sauce. Push vegetables toward the outside of the pan and then add the shrimp in the middle. Cook for one minute and then turn over. Sprinkle the cajun seasoning and clams to the pan, cook, stirring, for another 30 seconds.

Deglaze the hot pan with white wine. Now stir in the butter and cream. Allow the cream to simmer for about two minutes before adding the cheese. Continue to simmer until slightly thickened.

Remove from heat and sprinkle in the parsley.
Drain pasta, do not rinse. Toss noodles with sauce and serve topped with hot pepper flakes, if desired.

Tags: entree entrees main course spicy hot creole

Roasted Hot Pepper Green Salsa

Sun, 17 Aug 2008 18:40:53 -0400

Roasting the ingredients of this salsa brings out a rich depth of character that we enjoy as an alternative to the typical salsa fresca. Tomatillo and lime will add a punch of tartness to the roasted peppers, onion, and garlic, and I leave the tomato uncooked to lift the flavors at the end. For a truly green condiment, use a green heirloom tomato instead of a red one.

1 small white onion
2 poblano peppers
2 serrano peppers (or jalapeños)
1 habanero pepper (optional)
1 head garlic (whole, unpeeled)
1 tomatillo (2 if small), husk removed and rinsed
1 large tomato, cored and seeded
3 Tbl minced parsley or cilantro
1 tsp salt
juice of 1/2 lime

Preheat gas grill on medium to medium-high. Arrange peppers, whole onion (skin-on), and whole tomatillo directly on the grates. Place the garlic head on the warming rack above the heat (do not turn the garlic- simply let it alone to roast). Close the lid on the grill and roast the vegetables, turning occasionally, until blistered and black on all sides. The peppers should be ready before the onion is done and the garlic is soft. Remove all vegetables and allow to cool to room temperature.

Peel, stem and seed the poblano peppers. Peel the serrano and habanero peppers, leaving the seeds in, but discarding the stems. Peel 1/2 of the garlic cloves. Reserve the remaining garlic for another use. Peel away the charred, tough skins of the onion. Slice the onion into thick pieces.

Drop all of the roasted vegetables into a food processor. Puree mixture into a paste. Add water if needed, one teaspoon at a time, to thin slightly until the paste is more like the consistency of guacamole.

Dice the tomato and transfer the pepper mixture, diced tomatoes, and parsley into a serving bowl. Season with 1 teaspoon salt (or to taste) and one to two teaspoons of lime juice to taste. Serve with salted tortilla chips.

Tags:
fresh garden mexican tex-mex ethnic hot spicy sauce vegan vegetarian

Blackberry Cream Pie

Wed, 13 Aug 2008 21:16:39 -0400

Blackberry pies are sometimes just a little overwhelming for me. Here is a variation that balances the sweet-tart berries with a smooth, creamy filling. You can simply dump your berries into the pie shell, but ours were so big this year that I had to neatly position them in the pie!

2 to 3 cups blackberries
1 9-inch pie shell
2 eggs
1 1/2 cup sugar, divided
1/2 cup sour cream
1/2 plus 1/4 cup flour, divided
1/2 stick unsalted butter (cold)

Make your favorite pie crust or use a store-bought variety. Prepare crust in a 9-inch round cake pan, and leave uncooked. Arrange fresh or frozen berries inside the uncooked crust.

Here I used a combination of fresh-picked and frozen berries from the garden.

An a medium mixing bowl, combine eggs and one cup of the sugar and beat until creamy. Add sour cream and continue to beat just until smooth. Add 1/4 cup flour and mix until smooth.

Pour batter over berries in pie shell.

Cut up cold butter into 1/4 inch cubes and mix with remaining 1/2 cup flour and 1/2 cup sugar. Use a pastry blender to work the mixture into coarse crumbs. Sprinkle evenly over top of pie filling.

Bake at 350 F for about an hour, until top is lightly golden.

Tags:
berry summer dessert custard baking cake vegetarian

Jambalaya

Mon, 4 Aug 2008 20:33:26 -0400

For added heat, add a chopped habanero pepper with the jalapenos and poblano pepper.

1 Tbl olive oil
1 link andouille sausage
1 link chicken sausage
1 large chicken breast half, cut into 1-inch pieces
2 cloves garlic, crushed
1 medium onion, sliced
1 poblano pepper, seeded and sliced
3 jalapeno peppers, sliced with seeds intact
1 10 oz can seasoned vegetable stock
1 10 oz can fire-roasted diced tomatoes
1 cup dry white wine
1 bay leaf
1/2 tsp cayenne
1/2 tsp red pepper flakes
1/2 tsp celery salt
1/4 tsp black pepper
1 Tbl celery flakes
1 sprig fresh oregano
2 sprigs fresh thyme
3/4 cup brown rice
1 lb peeled, deveined shrimp
2 Tbl chopped fresh parsley

Halve sausage links lengthwise and then slice into pieces.
Season chicken pieces with salt and pepper.
Discard tails from shrimp and cut each prawn into 3 pieces.
Keep shrimp in refrigerator until ready to use.

Heat a tablespoon of olive oil over medium-high heat in a large, heavy pot. Add sausage and saute with a wooden spoon for two to three minutes until lightly browned. Add chicken to the pan and continue to cook until brown on all sides, about two minutes more. Add garlic, onions and peppers and cook, stirring gently, until veggies begin to soften.

Pour half of the stock into the pan and stir, scraping the browned pieces off of the bottom of the pot. Bring liquid to a boil then add the remaining stock, tomatoes, wine, bay leaf, cayenne, red pepper flakes, celery salt, pepper, celery leaves, oregano and thyme. Stir and then return to a boil.

Once boiling, stir in dry rice. Cover and reduce heat to a gentle simmer. Let simmer for about 45 minutes, stirring occasionally, until rice is plump and tender, and most of the liquid has been absorbed.

Stir in uncooked shrimp, cover, and continue to cook another five minutes, until shrimp is just cooked through. Remove from heat and gently stir in chopped parsley.  
Before serving, remove bay leaf and stems of thyme and oregano.

Tags:
entree dinner spicy hot southern ethnic cajun creole seafood

Oven Roasted Garden Vegetable Pasta

Sun, 3 Aug 2008 18:52:36 -0400

This hearty and healthy dinner can be composed of any number of combinations of fresh, roastable vegetables. In the photograph, you see red onion, mushrooms, yellow summer squash, and cauliflower. Other possibilities could include zucchini, green beans, leeks, or fennel.

Roast the faster cooking ingredients like mushrooms and squash on one pan in the center of the oven, and the firmer vegetables, like root vegetables and cauliflower on a separate pan on the lower, hotter rack of the oven.

olive oil
S&P
6 cloves garlic, peeled and halved
1 bunch of fresh thyme
8 oz button mushrooms
1 red onion, cut into 8 wedges
1/2 small cauliflower, sliced
1 zucchini or yellow squash (or half of each)
1 heirloom tomato, cored and chopped into chunks
1 lb large macaroni or other desired pasta
1 10 oz can low-sodium chicken or vegetable stock
2 Tbl butter
2 oz sharp, hard white cheddar cheese, shaved

Preheat the oven to 400 F.

Halve mushrooms and slice vegetables into uniformly-sized slices, about a half inch thick. Rub a thin layer of olive oil onto two baking sheets. Sprinkle lightly with sea salt and ground black pepper. Arrange vegetable slices evenly on the sheets, cut-side down. Drizzle the vegetables with a little more olive oil to moisten and season with salt and pepper. Drop garlic clove halves and some thyme sprigs randomly between the veggies. Bake uncovered for about 30 minutes, until lightly browned.

While the vegetables roast, bring a large pot of salted water to a boil.

Drop pasta into the boiling water when you remove the vegetables from the oven.

Discard baked thyme from baking sheets, and let the baking sheets stand at room temp while you prepare the sauce. For the sauce, remove the cloves of roasted garlic and place them in a hot saute pan with a sprig of fresh thyme. Add stock and two tablespoons of butter, then press the garlic gently with a wooden spoon to smash out the garlic pulp into the sauce. Let simmer until reduced and slightly thickened. Remove and discard thyme.

Drain pasta well and toss with roasted vegetables, diced tomatoes, and sauce. Garnish with chopped fresh thyme and shaved cheese.

Tags:
dinner entree vegetarian vegan

Chiles Rellenos con Queso y Chorizo

Sun, 27 Jul 2008 20:35:04 -0400

This recipe is often enjoyed without meat, where the peppers are simply stuffed with the cheese mixture. Even for a cheese lover like me, though, that can be a little much. This recipe incorporates chorizo sausage. Adjust the balance of sausage and cheese to your own liking. As printed below, the rellenos are still rather cheese-heavy. Without the sausage, this is a vegetarian meal.

6 poblano chiles
salt
2 tsp. white vinegar
½ tsp. black pepper
3 cups shredded cheese (see note below)
1 lb. ground chorizo, browned, drained, and cooled (optional)
3 Eggs, separated
½ cup all-purpose flour
oil for frying

Authentic Sauce:
3 large tomatoes
½ small onion
1 large clove garlic
2 bay leaves
1 sprig fresh oregano
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbl oil

1. Roast & Prepare the Peppers
Place the chiles directly over a medium flame on a gas stove. Turn the peppers with tongs until they are entirely covered in black blisters (5-10 min), being careful not to roast them any longer to prevent bitterness. Immediately but gently put the peppers into a plastic bag and close the bag. Leave in bag for 15 minutes to sweat. This will make the skins easier to remove while the steam continues to cook the peppers’ flesh.

Gently remove the roasted peppers and peel them. Do not rinse. Carefully make a lengthwise slit in each pepper and remove the seeds and membranes. For more information on roasting peppers, see this video.

Soak the chiles in cool water to cover with 1 Tbl salt and 2 tsp. vinegar for 20 minutes. Rinse, drain, and set aside.

2. Prepare the Sauce
In a blender or food processor, puree the tomatoes, onion and garlic. Strain through a fine mesh sieve, pushing the mixture with a spatula or spoon until all that is left in the strainer is a relatively dry lump of pulp. Discard the pulp.

Heat 1 Tbl oil in a skillet, add the tomato puree and bring to a gentle boil. Lower the heat, add 1 tsp salt, ½ tsp pepper, and the herbs. Cover and simmer for 10 minutes. You may thin this sauce with a little water if it becomes too thick.

3. Stuff the Peppers
Remove the peppers from the salt water brine to drain briefly on paper towels. Fill each chile with about two tablespoons of meat and ¼ cup of cheese, then set aside. Be sure that the flaps of the peppers can still touch enough to close around the filling. Heat frying oil while you prepare the batter. Be sure there is enough oil to cover the peppers at least ½ way, so you only need to turn them once.

4. Prepare the Batter
Beat the egg whites until they form stiff peaks, then fold in the yolks one at a time. Season flour with S&P, and spread flour mixture on a plate. Turn 1 chile in the flour to coat lightly, then dip into the eggs, making sure that it is coated completely with no gaps in the batter. Add chile to oil and fry on each side until medium brown. Drain on paper towels. Repeat flour/batter/deep-fry process with remaining stuffed peppers. Hold finished rellenos in a warm (170 - 200 degree F) oven while you finish frying the others.

Warm the sauce and serve under the fried peppers to prevent a soggy relleno.

CHEESE NOTE: Use 2 cheeses: equal parts Chihuahua Mexican cheese (made for melting) and a sharp, dry, hard cheese with chili peppers in it if you can find it. Substitutes for Chihuahua cheese include softer, creamy-textured white cheeses like Monterey Jack, or a mild cheddar. Most large grocery stores (Giant Eagle, Whole Foods, Market District) should carry a nice assortment of cheeses that can accommodate the sharp & dry – mild & creamy balance.

TIP: Roast one or two extra peppers to be prepared for possible breakage.

MAKE AHEAD: Prepare recipe through step three. Cover and refrigerate sauce and stuffed peppers for up to four hours.

Tags:
mexican ethnic tex-mex spicy hot stuffed peppers fried poppers entrees vegetarian

Zucchini Muffins with (or without) Pecans

Sat, 26 Jul 2008 12:40:29 -0400

No self-respecting Hunky can grow up without a great zucchini bread recipe. This less-dense variation, made here in muffin pans, is outrageously moist. The recipe below yields about 24-30 full-sized muffins. When I make it, I divide the recipe in half just before adding any pecans and make half with nuts and half without. I have included both recipe alternatives here.

Muffins:
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat pastry flour
1/2 tsp freshly grated nutmeg
1/2 tsp lemon zest (fresh or dried)
1 Tbl cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt, divided
3 large eggs
2 cups sugar
1 tsp vanilla extract
2 large zucchini
1 cup pecans, toasted and coarsely chopped (optional)

Pecan Topping (Use only for Pecan Muffins):
3/4 cup brown sugar
3/4 cup flour
4 Tbl cold unsalted butter
1 tsp cinnamon
1/4 tsp salt
3/4 cup pecans, toasted and coarsely chopped

Cream Cheese Frosting (Use only for No-Nuts Muffins):
1/2 cup sugar
2 egg whites
8 tsp softened butter
1 pkg cream cheese (8 oz)
1/2 tsp vanilla extract
1/2 tsp lemon extract

On the large holes of a cheese grater, grate the two zucchinis into a sieve or colander. Sprinkle with 1/2 tsp of the salt and stir gently to coat. The salt will draw some of the liquid out of the zucchini. Let drain while you prepare the batter and nut crumble.

Preheat oven to 325 degrees F.
Butter or grease and flour 2 muffin pans, or if using silicone, leave the pans dry.

If you are making the pecan topping, cut the butter up into small pieces while cold. Put the butter into a bowl with all of the remaining ingredients except for the nuts. Stir together with a fork or a pastry blender. Stir in nuts and set mixture aside.

Return to the zucchini and gently squeeze it in your hands to release some of the liquid. Transfer it onto a clean dish towel. Twist the towel around the zucchini like a Tootsie Roll and squeeze out as much of the juice as you can.

For the muffins, mix together first seven dry ingredients and the remaining 1/2 tsp salt in a bowl. In another large bowl, whisk the eggs thoroughly. Stir in sugar, vanilla extract, and zucchini. Stir the dry ingredients into the wet. Stir in the pecans if using.

For Pecan Muffins:
Fill muffin pans 3/4 full with batter.
Sprinkle pecan topping evenly on top of the batter.
Bake for 30-35 minutes, until the topping starts to brown.
Let cool completely before trying to remove from the pan.

For No-Nuts Muffins:
Fill muffin pans 3/4 full with batter.
Bake for 30-35 minutes, until toothpick comes out clean when inserted into center.
Let cool completely.
In the meantime, prepare frosting:

Put egg whites and sugar in a stainless steel bowl and set on top of a pot of simmering water on the stove. The water should NOT be high enough to touch the bowl. Use a hand mixer with a whisk attachment to beat the sugar and whites for about two minutes, until the sugar dissolves. Remove from heat and continue to beat the mixture for another three minutes. Add softened butter and beat until incorporated. Add extracts and cream cheese and continue beating until fluffy. Refrigerate until muffins are cool. Pipe onto muffins with a pastry bag.

Tags: garden dessert cake bread vegetarian

Pittsburgh City Chicken (Cultural District Style)

Mon, 21 Jul 2008 20:08:47 -0400

If you don’t know what City Chicken is, here’s a hint: It ain’t chicken...

That’s right. City Chicken is actually pork and sometimes even veal and/or beef, but never chicken. A popular dish in Pittsburgh and the surrounding region, this mock-chicken dinner has been handed down for generations over the past century. In the early 1900s, chicken was much more expensive than pork. Immigrants would try to replicate the flavor of the swanky fried chicken using more accessible meats like pork and veal. Today we still eat it because it’s a family tradition, plus it's delicious!

1 lb. Pork shoulder, cut into 1-1/2 inch uniform cubes
1/2 cup All-Purpose Flour
1/2 tsp Salt
1/2 tsp Pepper
6 sprigs fresh Thyme, plus more for garnish
4-6 Six- inch wooden skewers
1 Garlic Clove, halved
1/4 cup Olive Oil
1 10-oz can Low-Sodium Chicken Stock

Preheat oven to 350 F.

In a medium bowl, combine flour, S&P, and the leaves of four thyme sprigs. Stir until well blended. Roll pork pieces in flour mixture until completely covered, gently shake off excess flour, and remove to a dry plate.

Pierce the meat onto skewers evenly. You should fit 3 -4 meat cubes on each stick.

Rub the bottom of an enameled cast iron pot or pan with the cut side of the clove of garlic. Set garlic aside for another use. Heat 1/4 cup olive oil over medium high heat. When the oil is hot but not smoking, add the pork skewers to the oil and allow to brown until golden and crispy on all four sides, about 4 minutes per side. Add a little more oil to the pan if it all gets soaked up early.

Leave the pork in the pan and pour in the chicken stock and drop in two sprigs of thyme. Bring to a simmer and transfer pan to the oven, uncovered. Let simmer for one half hour, turn skewers over and continue cooking for another half hour.

Remove pan to stovetop. If the juices are still thin, let simmer on stovetop until reduced to desired consistency. Serve City Chicken with a side of Haluski.

Tags:
ethnic polish homestyle meat dinner entree entrees

Cool and Creamy Cucumber Salad

Mon, 21 Jul 2008 19:42:32 -0400

I first made this salad with a delicious Japanese Cucumber from my garden (see below). Try using a seedless variety like Japanese or English for the best result. If you can only get a seeded cucumber, slice it in half lengthwise and scoop out the seeds before chopping.

1/2 c. Reduced Fat Sour Cream
Zest of 1/2 Lemon
1 Tbl fresh Dill, chopped
1 Tbl fresh Chives, snipped
1/2 small Red Onion, chopped
1/4 - 1/2 tsp Salt (to taste)
1 Cucumber, cut into coarse, bite-sized chunks
1/4 cup Reduced Fat Feta Cheese (optional)

Combine first 6 ingredients in a large bowl.
Fold in cucumbers and feta cheese until coated.

Tags:
garden summer vegetarian side dish

Lemon Blueberry Biscotti

Mon, 21 Jul 2008 17:50:50 -0400

3 cups flour + more for working the dough
2 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ceylon cinnamon
zest of 2 lemons
juice of 1/2 lemon
1/2 tsp lemon extract
1/4 tsp vanilla extract
5 Tbl softened butter
3 eggs
2 cups fresh or frozen blueberries
parchment paper

Preheat oven to 350F. Sift the flour, baking powder, salt and cinnamon together into a medium bowl.

In a large mixing bowl, combine butter and sugar and mix on med to low speed until creamy. Add lemon juice, zest and both extracts and blend for just a few seconds more. Now add eggs one at a time, beating well after each egg. Gradually incorporate the first 2 cups of dry ingredients into the wet. Use a sturdy rubber spatula or wooden spoon to mix in the remaining dry ingredients. Carefully fold in blueberries, careful not to smash the berries and release their juices. Add flour if the dough is too sticky, or drizzle a tsp of ice water in if it is too dry.

Divide the dough into two parts.
Shape each half into a 3" x 8" loaf, about an inch high.
The dough will expand slightly during baking.
Transfer to a parchment-lined cookie sheet.

Bake for 25 minutes.
Allow dough to cool on the baking sheet for just a few minutes until it is just safe to lift with a large spatula (or two).
Keep oven on at 350F.

On a work surface, cut into 1/2 - 3/4" slices.
Cut carefully using firm but gentle pressure with a serrated knife.
Transfer the slices to a baking sheet with a fresh lining of parchment.
Bake another 15 minutes, then flip each biscuit and finish baking a final 15 minutes.

Tags
breakfast baking baked goods pastry pastries fruit cookies vegetarian

Hibiscus Flower Mojito

Sun, 20 Jul 2008 09:44:10 -0400

The hibiscus flower commonly used in teas and punches is not the common hibiscus you see in the tropical plant department of your nursery. Often called Jamaican Sorrel, it is a closely related variety called Hibiscus Sabdariffa. It is spiky with smaller blooms, and, when held in syrup as it is usually sold in specialty stores, closely resembles a piece of calamari in texture.

This variety of hibiscus has edible blooms, and boasts high fiber content with its sweet and lightly citrus flavor. Here, I add it to a traditional Mojito, using the flavored hibiscus syrup in place of regular sugar.

2 Hibiscus Flowers
2 Tbl Hibiscus Syrup
7 Mint Leaves
1/2 small Lime, sliced
2 oz White Rum
4 oz Soda Water
Ice

Add first four ingredients to glass and muddle together with a muddler or the back of a spoon until juices are released from limes, but careful not to pulverize the flowers. Add rum and soda to glass and fill with ice shake briefly or stir to combine.

Tags:
summer fruit juice cocktails alcohol alcoholic beverages tequila picnic refreshing icy cold drinks coolers

Italian-Style Fried Zucchini

Thu, 10 Jul 2008 12:37:25 -0400

Another Pittsburgh favorite... fried anything! You’re sure to find this appetizer on any casual menu in the city, and everyone claims the original. Here is how you can make your own, and use up some of those zucchinis you can’t keep up with in the summertime.

1 large Zucchini
3/4 cup fresh Bread Crumbs (homemade or store-bought)
1/4 cup Parmesan Cheese
2 tsp Italian Seasoning
1 Egg
Salt and Pepper
2 cups (+/-) Canola Oil for frying
Chunky Marinara to serve

Heat the oil in a chicken fryer or other large, non-stick frying pan until a tiny drop of water pops and splatters (be careful, it’ll jump!).

Slice the zucchini lengthwise into 1/4 inch strips on a mandoline. Stack on a dry plate and set aside.

Combine the breadcrumbs, cheese and Italian seasoning in a large bowl or on a platter.

Beat the egg in another bowl and season with a pinch of salt and pepper (seasoned salt works well here).

Carefully dip each slice of zucchini into the egg to glaze and rub off any excess if it’s very goopy. Then lay the slice on top of the breadcrumb mixture and scoop the breadcrumbs onto the top of the zucchini. Press gently to be sure the crumbs adhere.

Drop each slice into the hot oil and fry on each side for 2-3 minutes, until golden. Remove to paper towels to absorb some of the oil. Serve with a side of warm marinara sauce for dipping.

Tags: vegetables appetizer side dishes ethnic

Black Cherry Margarita

Fri, 27 Jun 2008 21:04:59 -0400

I just couldn’t resist kicking up this classic Margarita cocktail with the fresh cherries we had this week. For a summer drink you’ll love, try this:

Remove the pits from six ripe black cherries.
Muddle the fruit in a shaker and then top with:

2 oz Tequila
1 oz Cointreau
1/2 oz Fresh Lime Juice
Daily’s Sours Mix
Ice

Shake and strain into a margarita glass (with salt if you like) full of ice cubes.
Garnish with fresh lime slices, mint and a cherry.

Enjoy!

Tags:
summer fruit juice cocktails alcohol alcoholic beverages tequila picnic refreshing icy cold drinks coolers

Chipotle Pork Chops with Red Currant Salsa

Wed, 25 Jun 2008 20:47:46 -0400

I was inspired by this recipe:
Chipotle Pork Tenderloin with Red Currant Salsa - FoodFit.com

Here is my own version:

Rub Pork Chops generously with:

Penzey's Northwoods Fire seasoning
Chipotle Powder
1 tsp Fresh chopped Rosemary

Let chops rest while you make the salsa.

Push 1/2 cup Red Currants through a fine mesh sieve so that the thick juices run out.
Lightly sweeten the juice with 1/2 tsp sugar.
To the juice add a small dice of:

1 Jalapeno (leave seeds in for a kick)
1 Shallot
1 tsp garlic chives
1 tsp parsley
zest of 1/2 Lime
about 20 whole currants (for texture)

Pan sear chops to medium or medium rare. Top with red currant salsa.
Try this on the smoker with apple and cherry wood for a more complex flavor, too.

Tags:
Dinner meat entree entrees spicy grill summer picnic fruit supper Mexican hot smoked main course

Red Berry Mascarpone Trifle

Sun, 22 Jun 2008 14:56:07 -0400

Lemon Pound Cake
1 pint Fresh Strawberries, sliced (Reserve a few whole berries for garnish)
2 pints Fresh Raspberries
2 Tbl Lemon Juice
6 Tbl Sugar
8 oz. Mascarpone, room temperature
3 cups Heavy Whipping Cream
1/2 cup Confectioner’s Sugar, divided
Fresh Mint for garnish

Make Raspberry Sauce
In a bowl, toss 3 1/2 cups raspberries with 6 tablespoons sugar and 2 tablespoons of lemon juice. Reserve remaining 1/2 cup berries for garnish. Transfer into a heavy saucepan and stir over medium heat until the berries release their juice. Press on the berries gently with the back of a spoon. Once the sugar has dissolved, turn of heat and allow raspberry sauce to cool in the refrigerator for at least 2 hours. Sauce may be made ahead 2 days.

Make Raspberry Mousse
In a clean, cool mixing bowl, beat heavy cream at high speed until it holds stiff peaks. Remove whipped cream to a large bowl and gently fold in 1/2 cup of the prepared, cooled raspberry sauce. Keep cool while you prepare the other layers.

Make Mascarpone Whipped Cream
In a clean cool mixing bowl with clean beaters, combine 1 cup heavy cream with 1/4 cup confectioner’s sugar. Beat on high speed until foamy and beginning to increase in volume. Turn off mixers and add the mascarpone. Continue beating on high speed until whipped cream has stiff peaks. Keep cool while you prepare the final layer.

Make Whipped Cream Topping
In a clean, cool mixing bowl with clean beaters, combine 1 cup heavy cream with 1/4 cup confectioner’s sugar. Beat on high until mixture forms stiff peaks.

Assemble:
Slice the pound cake into 1/2 inch slices and then slice each slice into threes. Arrange cake on bottom of trifle dish, covering the entire bottom. Spoon the raspberry mousse on top of the cake layer an spread evenly to sides of dish. Next, top the raspberry mousse with the sliced strawberries. Atop the layer of strawberries, dollop the mascarpone cream in an even layer. Now, starting from the outside edges and then working in, layer the remaining raspberry sauce over the mascarpone cream. Generously dollop the whipped cream topping on top, and decorate with the reserved whole berries and mint sprigs.

Tags: Dessert fruit picnic summer cool whip cream cheese ladyfingers whipped cream jelly berries desserts vegetarian

Chilled Grilled Garden Antipasti

Sun, 15 Jun 2008 20:08:02 -0400

4 Portobello Mushroom Caps
1 Eggplant
1 Zucchini
1 Yellow Squash
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Red Bell Pepper
1 lb. Asparagus
1 can Artichoke hearts, quartered

1 lb. Grape or Cherry Tomatoes
Your choice of Italian Meats/Cheeses (optional)
1/4 cup Basil Chiffonade
Whole Basil leaves for garnish

Brush mushroom caps with olive oil and sprinkle lightly with salt and pepper. Grill on medium until cooked through. Remove to a plate and allow to cool before slicing into finger-food-sized pieces.

Slice eggplant, zucchini, squash, and peppers into 1/4 to 1/2 inch slices, and remove tough ends of asparagus. Brush all vegetables except tomatoes with olive oil, season with S&P, and grill lightly over medium-high heat, turning each slice only once. Arrange cooked veggies on a platter. Refrigerate for several hours to chill.

Just before serving, add tomatoes, meats & cheeses, and basil garnish to the platter.

Tags: vegetable salad appetizer finger food healthy diet party picnic herbs fresh summer holiday potluck appetizers foods vegetables vegetarian vegan

Thirsty? Try one of these refreshing summer cocktails...

Wed, 4 Jun 2008 21:05:29 -0400

Garden Basil Lemonade
Fresh ribbons of Lemon Basil complement Absolut Citron, Cointreau, and hand-squeezed Lemonade.

Brilliant Avenue Punch
Shake together crushed ice, Stoli Strawberry, Midori, Southern Comfort, Amaretto and Sloe Gin with Cranberry, Orange and Rose’s Lime Juices.

Perfect Ten
A simple combination of Tanqueray 10 Gin, Grapefruit Juice and Welch’s Purple Grape Juice.

Bajito
Fresh Mint and Basil Leaves muddled with Lime Slices and Simple Syrup blended with Rum and Sparkling Water..

Campari Spritzer
Sweeten up the distinctive flavor of Campari with Orange Juice and a shot of Sparkling Soda Water.

Pink Lemonade Margarita
Cuervo Gold Tequila and Cointreau jazzed up with Pink Lemonade, Sprite, and Fresh Lemon Slices. Served with or without a salted rim.

CocoMocha Cooler
Captain Morgan’s Spiced Rum, Bacardi Coconut Rum, Kahlua, Coffee and Cream shaken well over ice.

Honey Espresso Martini
Drambuie and Kahlua mellow out a freshly brewed shot of espresso. Regular or decaffeinated, top this sophisticated blend with cinnamon dust.

Mango Martini
Captain Morgan’s Parrot Bay Mango Rum, Peach Schnapps, Cointreau, Pineapple and Cranberry Juices.

French Silk Martini
White Crème de Cocoa with Cuervo Gold Tequila and Cream, softened with sweet grenadine and a drizzle of chocolate syrup.

Honeydewdrop
Bacardi Coconut Rum with Midori and Pineapple Juice.

Crystal Cosmo
Bombay Sapphire Gin, Cointreau and White Cranberry Juice with a hint of Rose’s and Fresh Lime Juices.

Tags: Drinks party alcoholic beverages alcohol picnic nightcaps