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Apr 29

DIPS FOR SPRING 2021

Of the spring holidays in the U.S. only Easter and Passover are internationally observed. The others are national and of relatively recent origin, mid 19th and 20th century. Unburdened by traditions, we’re free to personalize those celebrations, make them as casual or low-key as we please. With the weather improving each week as summer nears, that often results in gatherings being held or shifting outdoors. This is especially true as we emerge from social distancing restrictions. For over a year, we’ve been conditioned to feel safer outside.
Casual parties and small family get-togethers are accepting of impromptu moves and they should be anticipated when planning the food for these gatherings. Easily served, temperature stable dishes are a good solution. It’s even better if the recipes are simple and the ingredients pantry accessible but it’s the very best if any leftovers can be used in other ways.
Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem for smaller spring parties. Depending on their base, they can stand heat for hours, be made from stocked pantry supplies in desired quantity as needed and later serve as either the flavoring condiment or filling in sandwiches. Moreover, there’s such variation in the recipes, that several can be served at the same affair and not seem boring.
Though dips are communally presented, the proper sized and type dipper is especially important now to maintain social distancing precautions. The proper one-bite sized dipper not just discourages double-dipping, but prevents it. Presenting the dip with a spoon or spreading knife also prevents cross-contamination. Such simple options are real safety measures.
The following recipes fill all the requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.
After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of dipper. Double dipping isn’t an option, especially now. I don’t need the extra carbs of an oversized chip and I usually discard it somewhere. If I’m the hostess, I realize that half my dipper supply ends up in the trash. In addition to selecting one-bite sized dippers and providing spreaders, even a butter knife with the dip, there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers. See them after the recipes.
RECIPES
Bean Based Dips: The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.
Cannellini Bean Dip: serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.
Buttered Nut and Lentil Dip: Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Saute the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.
Vegetable Based:
Artichoke and Cumin Dip: serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled
Smoked Fish and Potato Dip: Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.
Cheese Based
Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
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¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.
Marinated Feta with Lemon and Oregano: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)
Basic Dips: Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.
Cooked Dips
Caponata: Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Saute the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.
Chorizo and Garbanzo Tapas: Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.
Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.
2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.
3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges
4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.
5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.
6) Bite sized cut vegetables are always an option, especially in spring. In addition to the usual selection, try pieces of bell pepper, zucchini or beet slices, scallion cuts, blanched snow peas, or pieces of fruit or berries on toothpicks-grapes are good. (Have a saucer for used toothpicks handy.)
Store all of these items in an air tight container.

Apr 22

Socially Acceptable Appetizers Spring 2021

SPRING APPETIZERS FOR 2021

Spring gatherings have always been different from ones in other seasons. In spring everyone’s thinking ahead to summer. Get-togethers are usually more casual, and with weather improving by the day, are often impromptu backyard affairs or planned events which spontaneously move, all or in part, outdoors. Since, hopefully, social restrictions are relaxing, this will be especially true for 2021. We have been conditioned to feel safer outdoors, so open air settings should be anticipated when planning food. Appetizers especially have to be temperature stable, it’s also nice if the recipes are easy and the ingredients are pantry available and great if any leftovers have other uses. Dips are the first things to come to mind which fit those requirements.

Yet what if your occasion is more structured and calls for appetizers which are a bit more elegant? Easter and Passover are good examples of this type event. Graduations and showers may be back on the schedule too. Dips are still O.K. but something slightly up-scale is needed to balance them. Well that’s what this week’s post is all about, appetizer recipes which can dress up or down. These dishes also are easy and can be made from pantry/freezer supplies ahead. Fresh ingredients are kept to a minimum, perhaps one per recipe, and can be purchased days in advance. They don’t recycle into a second persona, but extras can be stored as directed and enjoyed later. Most importantly, for today’s world, they are individually, not communally, presented and can be served from separate stations.

First a few notes about the items:
1) Tapas is very popular and attracts a lingering crowd because the bites are small and best savored when combined. If your party is larger, consider two tapas stations.
2) I make my own Tapenade. To a jar of sun-dried tomatoes in oil, I add diced onion, slivered garlic, chopped black olives and chopped green ones and/or capers, freshly ground black pepper and/or hot sauce. There are no exact measurements, it’s all to taste but like the commercial products, it keeps chilled for weeks.
3) Puff Pinwheels, Bow-Ties and Meatballs are cooked, but don’t worry about serving them hot. They are fine at room temperature, just not cooked far in advance.
4) The reason for soaking the toothpicks with the Bow-Ties is to prevent them from burning in the oven. I know this recipe sounds like ‘junk food’ but it came from a wealthy Venezuelan friend with sophisticated tastes and is a crowd pleaser.

So here’s to enjoying the spring holidays in a tasty, relaxed way.

RECIPES

TAPAS-Serves 6-8 –From 20 Minute Cookbook by Jenni Fleetwood-(Also see post for May 21, 2020)Tapas ‘Stations’ consist of 3-4 small bowls of different foods placed together in specific places around a room. A large party can have several stations. If a full dinner is to follow, they’re a great way welcome guests without ruining appetites, or they can complement other canapes. Here I offer olives, cheese and almonds.
Olives
½ tsp. EACH ground fennel and coriander
2 garlic cloves-crushed
1 tsp. chopped fresh rosemary
2 tsp. chopped fresh parsley
1 Tbs. sherry vinegar
2 Tbs. olive oil
1 cup EACH pitted, whole, large green and black olives
Mix all the ingredients and marinate the olives, covered with plastic wrap and chilled for up to 1 week

Cheese
5 oz. firm cheese-Manchego-Monterey Jack is a good substitute
6 Tbs. olive oil
1 Tbs. white wine vinegar
1 sliced clove garlic
1 tsp. whole black peppercorns
Fresh thyme or tarragon sprigs
Cut the cheese into bite-sized pieces. Toss in a bowl with the rest of the ingredients, cover and chill for up to 3 days

Almonds
1 lb. raw, shelled almonds blanched
2 tsp. butter-melted
Salt
To blanch: Cover nuts with water, bring to a boil and cook for 2 min. Drain into a sieve, run under cold water to cool and drain. They will pop out of their skins when squeezed.
Place nuts on a baking sheet and toss with butter. Bake at 300 deg. stirring occasionally until golden, about 20 min. Turn out on a flat surface on paper towels and sprinkle liberally with salt while still warm.
Cool completely before storing in glass jars. Lasts about 1 month.
Serve each item in a separate bowl, the ones used for marinating will do, at room temperature, with toothpicks on the side for the olives and cheese. Store each item as stored before.

Tapenade: Serves 8-10
8 oz. package of cream
4-6 oz. of tapenade, jarred or your own

Spoon the tapenade diagonally over the plated cheese. Serve with crackers or other spreadables. . Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as does a spicy chutney. Store leftovers chilled, covered in plastic wrap.

Lebanon Bologna Wedges or Rolls*: Makes 48 wedges or 16 rolls

(16) 1/8th inch slices Lebanon bologna = about 1 lb.

8 oz. cream cheese

White horseradish to taste
Mix horseradish with cheese and spread it on the half the round slices of Lebanon bologna. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges. Keeps well chilled in a plastic bag.

*. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually

very lean, and has a smoky, salty tang that is interesting, unique and pleasant.

Prociutto* with Melon, Dill Pickles or Figs: 4 oz. of meat should yield about 12 appetizers with pickle or figs and about 16 or 18 with melon. With melon this is also popular served in wedges as a first course.
4 oz. Prociutto Crudo, or ‘Country’ ham as it’s sometimes called-alternatively sliced Deli ham or smoked turkey.

1 melon, preferably cantaloupe but any will do save watermelon OR
1 Kosher dill quartered lengthwise OR 4 slices jarred Kosher dill OR

3 raw figs-quartered
The meat should be thinly sliced but not shaved. Wrap it around a kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a melon in 1 inch wedges, remove rind, and wrap wedge with a slice of meat. Secure with toothpicks and cut in bite-sized pieces. Quarter the figs. Cut the meat in 4 crosswise slices and wrap one around each quarter. Store all leftovers chilled in plastic bags.

Cheese Nibbles: Serves 4 – From Party Food by Parragon Publishing
½ cup ricotta cheese
1 cup finely grated Colby cheese
2 Tbs. parsley
¼ cup chopped, toasted nuts-mixed or optional
3 Tbs. finely chopped mixed fresh herbs
2 tbs. paprika
Black pepper

Combine the cheeses, parsley and pepper to taste and form into small balls. Place on a plate, cover with plastic wrap and chill until very firm. Meanwhile put the herbs, nuts and paprika in 3 wide shallow bowls. Roll each cheese ball in one of the 3 bowls, coating it well. Chill until ready to serve and store chilled. Present on a lettuce lined plate to prevent sticking, with toothpicks on the side as an option.

Mushroom Roll-Ups: Serves 8-10 – From Tea-Time Journeys by Gail Greco

1 Tbs. butter
(1) ½ inch slice of Vidalia onion
1 cup finely chopped mushrooms-preferably assorted verities
1 tsp. flour
3 Tbs. heavy cream
Salt and freshly ground pepper
½ -3/4 cup grated Swiss cheese
1 loaf sliced white or wheat bread-crusts removed

1cup chopped fresh parsley
Saute the vegetables in the butter until soft. Reduce heat to low, add the flour and stir to mix, add the cream and stir until thickened. Cool. Roll bread sliced to about ¼ inch thickness. Spread with the mushroom mix, sprinkle with cheese and roll up, wrapping each slice in plastic wrap. Chill for at least 3 hrs. then cut each roll into ½ inch slices. Put the parsley on a plate and press each slice into the parsley on both sides. The slices will be moist and the parsley will stick to them. Lay them out flat and allow to dry for at least 30 min. then plate and serve at room temperature. Store leftovers chilled, and toast to serve.

Parmesan Pinwheels: Makes 20-24

9 oz. puff pastry = 1 sheet

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1/3 cup finely grated Parmesan
2 Tbs. finely chopped fresh herbs of choice
1 egg beaten
Mix the cheese and herbs in a bowl. Roll the pastry out to an 8 inch square and sprinkle with half the cheese mix. Roll it again to a 10 inch square, brush with ¾ of the egg, sprinkle with the rest of the cheese mix and carefully roll it into a log. Seal the seam with the rest of the egg. Cut the log into ½ inch slices and place on a greased baking sheet. Bake in a preheated 425 deg. oven for 10 min. until golden and crisp. Cool on a rack. Store in an airtight tin.

Stuffed Pickled Mushrooms: Makes 36

36 Button or Baby Bella medium-large mushroom caps-wiped clean
4-5 oz. liver pate* or deli liverwurst
Dijon mustard to taste
1small onion finely chopped
½ cup cider vinegar

3 Tbs. oil

Chopped fresh dill or parsley
Place the mushrooms in a pot with the vinegar and oil, add enough water to just cover, bring to a boil, cook for 3 min. Turn off heat, cool and store mushrooms in cooking liquid for at least 24 hrs. Mix liver pate with the next 2 ingredients. Drain the mushrooms on a towel, and stuff with the liver mix. Sprinkle with herbs to garnish and chill until ready to serve—up to 8 hrs. Store leftovers chilled.

*I usually use Underwood’s Liver Pate in the 4 ½ oz. can

Bacon-Cheese Bow-Ties: 2 per slice
1 loaf white or light wheat bread-crusts off
1 lb. bacon
1 jar cheese spread*

Wooden toothpicks
Soak the toothpicks in water for at least 1 hr. Cut the bacon in half crosswise, then each piece in half lengthwise. Spread the bread slices with the cheese, roll up and secure each half with a strip of bacon fastened with a toothpick and divide the roll in two. Bake on a lightly greased sheet in a preheated 400 deg. oven for 10 -12 min. until bacon is crisp, bread is browned and items have puffed into a bow shape. Serve hot or at room temperature.

*The original recipe suggests Cheez Whiz, but I prefer Old English sharp. Any spread will do though.

Chicken Meatballs with Dipping Sauces: Makes 12-16 meatballs

1 lb. ground chicken or turkey

2 Tbs. teriyaki sauce

½ tsp. lemon pepper or salt

Pinch cayenne pepper

1 egg
½ cup crumbled feta cheese

Mix all the ingredients together, form into balls and bake on a foil covered baking sheet, in a preheated 350 deg. oven for 30 min. until brown. Serve warm or at room temperature. Chill leftovers and microwave to serve again or add to other dishes. Have napkins ready on the side.

Dipping Sauce 1

In a saucepan dissolve a 10 oz. jar of orange marmalade with soy sauce to taste.

Dipping Sauce 2
Mango or peach chutney diluted with enough apple juice, vinegar or herbal tea to blend into a smooth sauce.

Dipping Sauce 3

1 cup sour cream mixed with garlic powder, lemon pepper and finely chopped parsley to taste

Dipping Sauce 4

A bottle of your favorite barbeque sauce

Apr 15

MothersDay1B

MOTHER’S DAY 2021

From its designation in 1914, Mother’s Day has focused on a special dinner prepared for, not by, Mom. Large housing developments, built continuously since World War II, expanded and/or created suburbs, brought shopping centers and introduced neighborhood restaurants. People got used to eating ‘out’ and getting Mom, not just away from the kitchen, but from the house for her special dinner was a natural move, creating the busiest day of the restaurant year.

About 2000, things began to change. The fact that most women work away from home, combined with cuisine curiosity, expanded pallets, and general interest in cooking altered our perspective. The day’s ‘treat’ returned to personally fixing something for Mom-if not the dinner itself, then breakfast and lunch or a fancy dessert. (For special dessert ideas see April 1, 2021,     June 18, 2020,   July 30, 2020. and/or consult the Panorama)

2020 left little choice, all celebration were kept at home, but 2021, hopefully, will offer options in ways to enjoy Mother’s Day and to add that personal touch that says;” We appreciate you.” Of course the success of this type venture depends on the kitchen experience and more importantly, the attitude, of those involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight. ‘Proper’ means ‘responsible’. However, with good supervision even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read.

My book, No Stress Recipes for Mother’s Day, supplies a selection of adult pleasing recipes for every meal of the day, modified for easy child participation with monitoring. The inspiration for the book was a request several years ago from two neighborhood children who had heard I was in ‘the cooking business’. They asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary.

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and Kindle. 

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

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Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake———23

The Menus for the 2 Mother’s Days are: 

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce on Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled Pound Cake Slices with Berries

Apr 8

Combined Salad Dinners

COMBINED SALAD DINNERS

With warmer weather, we no longer want the hearty warming dishes of winter and, though we crave lighter foods and more temperate recipes, we aren’t quite ready for the cold entrees of summer either. For several years at this time,(see posts for 7/6/17,   6/8/17   , 1/26/17,     8/12/15)  I’ve been enjoying a newer type of dinner salad which is more casual than classic, composed dinner salads, like Cobb and Nicoise, yet more nutritious than buffed-up sides, like Caesar with chicken or shrimp. 

Technically, these renditions are in the ‘combined salads’ category, without claiming that fad diet’s ulterior motive of specific health or cosmetic benefits. They simply provide a balanced, nutritious, tasty meal. However, their current popularity is due in large to the Millennial’s demand for top quality foods. If higher prices, say for grass-fed beef, limits them to smaller quantities, then they adjust the protein value of the meal with the addition of nuts, seeds, grains or cheese, but they insist on the best ingredients.

This new type of dinner salad is an easily constructed entrée, especially with fresh produce, differing in preparation and presentation to maintain the identity of those ingredients. They’re cut in larger pieces, not diced, to indicate when possible the shape of the whole and arranged in layers. The flavor is a medley of individual bites of contrasting or complimentary tastes, rather than a single one unifying the whole dish. Presentations aren’t scripted. A photo might be captioned “Suggested Appearance” not  “Approved Plating”. Fortunately, with fresh produce always available, healthy combined salads can be enjoyed all year.

There’s also a fun aspect to these salads because the recipes are ‘open.’ Growing familiarity not just with different cuisines and their ingredients, but experimenting with those ingredients and finding new uses for them has resulted in ‘Fusion Cuisines’ and made cooking an eating adventure, and combined salads can easily fit into the ‘Fusion’ category.

Ingredients crossing cuisines isn’t new, herbs and spices like cilantro and ginger have figured in both Eastern and Western ones for centuries. Stone fruits, native to Asia, are the base for traditional recipes in many cuisines. What is new is these products are being used in a wider variety of ways. Realizing that tomatoes, avocados and olives are fruits, accepted in serious salads for years, we are now letting other fruits, long favored as accompaniments to meat, join them and not just as accents, but as key players.

The changed construction of combined salads requires a change in dressings. Heavy ones are out, lighter ones which complement the flavors are preferred and a drizzle of oil subtly unites those flavors but DIY is often recommended. Depending on the contents, many regular types of vinaigrette are a bit strong because fruits are acidic themselves. The touch of acid zing in the dressing is best delivered by the addition of citrus juice.  Lemon and lime are regulars, but orange, grapefruit and other juices are often appropriate. If a creamy one is called for it will be based on sour cream or yogurt.

If I’m sautéing the meat, I frequently use the pan juice as dressing base or a bit of broth or the juice of a fruit ingredient, adding oil, citrus juice and/or zest and more of the herbs of the dish. Fresh herbs are another plus, the leaves used as actual ingredients, can really add bulk. One herb I’ve come to depend on in all salads is mint. Its flavor merges with anything and adds zip, losing its own distinct identity.

As to compiling the salads themselves, aside from healthy and fresh, nearly anything goes. Mandolins make slicing a breeze, and cross sections of the vegetables form their own bedding, so lettuces can be torn and sprinkled among the other items, adding color. Carrots and celery aren’t as visible, red and green onions replace white ones but bell peppers and tomatoes are still regulars, joined by fennel, zucchini and radishes. I use any vegetables I have, green beans, broccoli, cauliflower and fruits, especially the stone ones and berries, fresh in season, but frozen or dried when not.  In winter, to make the salads more fortifying, I add wheat pasta but smaller sizes or broken strands, brown or wild rice and I like to grill slices of the fresh citrus fruits available then.

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The important thing to remember is that everything is tailor-made to each meal and unless recorded in detail can be replicated but not repeated. Part of the emphasis on freshness, and fun of these meals is the fact that they are unique to the moment and following guidelines is much easier than the demands of a specific recipe. The only way to ‘mess-up’ is to over season the dressing but if you proceed cautiously, consistently tasting you’ll be fine and soon it becomes second nature to whip up a meal in no time.

Also remember that grains, nuts and seeds are vital to maintaining the nutritional values of combined salads. For the complete run-down on grains, the types, textures, flavors and best uses go to the post for Sept. 21, 2017, Using Grains the New Way. For information on buying nuts the post, Defining Organics and Other Natural Food Terms, March 2, 2017, may be of help. Choosing the right greens, for taste, texture and pairing with the other ingredients in a given salad see How to Choose the Right Lettuce for a Salad June 1. 2017.

RECIPES

Grilled Steak Salad: Serves 4
1-1 ½ lb . boneless sirloin or top round
2small Japanese eggplants
3 zucchini
2 red bell peppers
2 medium onions
4 oz. button mushroom caps
2 Tbs. lemon juice
2 Tbs. oil
2 oz. snow pea or bean sprouts–optional
1 small head green leaf lettuce
1 cup cooked wild rice
¼ cup olive oil
2 Tbs. balsamic vinegar
½ cup fresh basil leaves sliced thin
Trim meat of fat. Combine juice and oil and marinate beef at least 1 hr. Slice eggplant and lay flat, covered in salt until it ‘sweats’, about 15 min. Rinse well and pat dry. Meanwhile slice zucchini into 1 inch pieces, peppers into ¾ inch strips and onions into thick rings, halve rings and large mushroom caps. Remove beef from marinade, add vegetables and marinate at least 30 min. at room temperature, tossing often. Grill meat on a lightly greased rack about 2 min. on each side to sear. Remove to cooler side of grill and cook an additional 2 min. per side for medium rare. Cool on a plate and slice thinly. Drain vegetables and grill in batches until golden and crisp tender, about 5 min . per batch. Combine balsamic and oil in a bottle and shake well. Arrange meat slices around one edge of each plate. Fill the rest of the plate with torn lettuce leaves topped with the vegetables tossed with the rice. Drizzle with the dressing and garnish with the sprouts, if using, and basil.
This can be served hot as made, or done ahead with the lettuce, meat and garnishes chilled, while the rest is held at room temperature. The meat and vegetables can also be cooked under the broiler.

Shrimp-Avocado Salad: Serves 4
1 lb. cooked large shrimp
2 avocados-peeled, each half cut in 4 slices
(1) 8oz. bag spinach leaves
1 small cucumber thinly sliced
2 large oranges – sections removed and ½ tsp. grated peel
2 oz. watercress
1 cup cooked quinoa
3 Tbs. olive oil
1Tbs.lemon juice
1 ½ Tbs. orange juice
¼ tsp. honey
1 tsp. chopped parsley
Place the last 5 ingredients in a jar and shake well to make the dressing. Arrange the spinach on plates or a large platter, top with watercress, tossed with the quinoa, if using, then onion rings . Place the avocado slices and orange segments in a circle and pile the shrimp in the center. Drizzle with the dressing and garnish with the zested orange peel.
This salad should be served as made, but all the components can be prepped ahead and kept chilled.

Asian Chicken Salad: Serves 4
4 boneless, skinless chicken breasts, or 1 whole chicken in 4 parts.
1 tsp. grated ginger root
2 Tbs. soy sauce
1 large clove garlic-crushed
2 Tb. oil –to lightly grease the grill or sauté indoors
1 cup cooked short grain brown rice
1 avocado-peeled and sliced
3 scallions sliced diagonally
1 1/2 oz. snow peas sliced diagonally
1 head of red leaf lettuce
¼ cup Thai Sweet Chili Sauce
2 Tbs. rice wine vinegar
2 Tbs. oil
¼ cup chopped dry roasted peanuts or pistachios
Marinate the chicken in the next 3 ingredients at least 3 hours or overnight. Grill the chicken or sauté in oil, drain and cool. Place the cooked rice in the used pan or a lightly oiled one, spread it out and allow to crisp in the bottom. Remove pan from heat. Quickly blanch snow peas. Place Chili sauce, 2 Tbs. vinegar and 2 Tbs. oil in a jar and shake to make dressing. Place the chicken pieces around one side of a platter or each plate . Place pieces of the ‘rice cake’ around the opposite one and fill the center of the platter or plate with the torn lettuce leaves, top with the snow peas, avocado slices and scallion. Drizzle with the dressing and garnish with the nuts.
This too can be served hot as made or prepped ahead and the ingredients, except the nuts, kept chilled, but the flavor of the meat is best at room temperature or above.

Lamb Salad with Mint: Serves 4
1-1 ½ lb. boneless lamb—a small rolled leg or tenderloin are best*
1 large head red leaf lettuce
3 scallions sliced diagonally
4 oz. grape tomatoes- halved
1 cup cooked barley–optional
¼ cup olive oil
½ tsp. Dijon mustard
1 Tbs. white wine vinegar
1 Tbs. chopped mint + extra for garnish
½ tsp. sugar
4 oz. crumbled Feta cheese
1 Tbs. oil
¼ cup chopped, toasted pecans or cashews
Combine olive oil, vinegar, mustard, sugar and mint in a jar, add barley, if using, and shake well.
Trim meat well and sauté over medium heat in 1 Tbs. oil until medium rare, about 8 min., turning often, or grill on a lightly oiled rack. Cool meat, thinly slice diagonally and tent until ready to serve . Place the sliced lamb around a platter or plates. Tear the lettuce and toss with tomatoes, scallions and barley with dressing and fill the remainder of the plates. Top with cheese, and garnish with extra mint and nuts.
This like the other dinners can be stored, chilled separately until ready to be served or served warm.
*Note: Very thinly sliced rib chops can be used as well. 12 chops =2 ½ lbs. will yield the same amount of meat as the recipe states, allowing for the weight of the bones. The same cooking directions apply.

Ham and Cabbage: Serves 4—A wonderful ‘special event’ presentation with a baked ham, the salad in a large bowl and the garnishes passed on the side.
1 – 1 ½ lb. Deli ham sliced ¼ inch thick—or freshly carved from a baked ham
8 oz. red cabbage- shredded
8 oz. green cabbage-shredded
2 baked medium sized yams, cooled and torn in bite size pieces
4 scallions thinly sliced
1/3 cup + 1 Tbs. olive oil
3 Tbs. white wine vinegar
½ tsp. Dijon mustard
¼ tsp. sugar
1 Tbs. caraway seeds-divided 1 tsp.in reserve
Combine the last 5 ingredients in a jar and shake to make a dressing . Allow flavors to meld for several hours. The yams can be cooked in a microwave until tender and torn when cool. Toss the yams and cabbage with the dressing. Place in a bowl and garnish with the reserved seeds. Slice the ham at table and pass the salad with extra caraway seeds on the side.
Alternatively, line one side of each plate with sliced ham and fill the rest of the space with the cabbage mix. Garnish with the caraway seeds.

Sweet and Sour Pork Salad: Serves 4
1- 1 ½ lb. pork tenderloin*
2 Tbs. soy sauce
1 Tbs. warm honey

1 Tbs. dry sherry
1 Tbs. oil
8 oz. Chinese cabbage-shredded
1 carrot- shredded with a vegetable peeler
3 scallions thinly sliced diagonally
4 red radishes—thinly sliced
½ cup Bulgur
(1) 15 oz. can pineapple rings-drained, juice reserved
2 Tbs. oil
¼ cup white wine vinegar
1 tsp. brown sugar
1 Tbs. Wasabi cashews if available or toasted chopped walnuts
Marinate the meat in the next 3 ingredients overnight. Saute pork in the 1 Tbs. oil, basting with the marinade, until just done, about 10 min. or grill on a lightly oiled rack; cool, thinly slice and tent . Meanwhile, measure reserved juice minus 1 Tbs. and add water to make 1 cup. Place ½ cup Bulgar in the juice and allow to sit for 30 min. Combine vinegar, 2 Tbs. oil, 1 Tbs. juice and brown sugar in a jar and shake to make a dressing. Toss the vegetables with the Bulgar. Plate the meat slices around the edge of a plate, or to one side, fill the center with the cabbage mix and lay the pineapple rings decoratively on top. Drizzle with the dressing. Garnish with the nuts if using.
*NOTE: Very thin, boneless center-cut chops will do, in the same weight as stated above. The same cooking directions apply.
Bourbon Pork Salad: Serves 4
1 lb. pork tenderloin
1 large sweet potato-diced
1 cup cooked lentils
2 large fresh peaches, nectarines or 6 small apricots-sliced OR (1) 15 oz. can apricots pitted, in quarters
1 onion-sliced thin
6 cups arugula-torn in bit sized pieces
1 Tbs. + oil
Salt
1 Tbs. EACH cumin ans paprika
1 clove garlic-smashed
3 Tbs. cider vinegar
2 Tbs. brown sugar
¾ cup bourbon
Position oven racks in upper and lower thirds of oven and preheat to 400 deg. Toss potato with oil, lightly salt and place in a single layer on a cookie sheet. Combine spices, garlic, ½ tsp. salt and 1 Tbs. sugar. Lightly oil the meat and rub with spice mix, place on a foil-lined baking sheet . Roast potatoes on upper oven rack about 30 min, until golden and pork on lower one until coked through about 20 min. Meanwhile, heat reserved sugar and bourbon in a small pan to dissolve sugar, then boil for about 3 min. to remove alcohol, reduce heat and add fruit for 2 min. Remove the fruit with a slotted spoon and reserve. Add vinegar and onion to the pan and allow to pickle for about 8 min. Toss lentils, arugula, potato with dressing to taste, plate  top with fruit, surrounded by pork slices. Pass remaining dressing on the side.

Apr 1

Fancy DIY Spring Desserts

SPRING PARTY DESSERTS

It’s now been a full year of pandemic ‘infected’ holidays, of canceled activities, restricted gatherings and interrupted traditions. The holidays have been difficult but as a friend recently observed, at least in winter there are specific decorations, like a tree, and music to  infuse spirit. She hopes for an early, sunny spring to get her in the mood, because her Easter ‘outfit’ will be slacks instead of jeans and her dinner guests, as with the other holidays this year, will be the household.

Therein lies a large part of the problem. The holiday tables aren’t the ‘groaning boards’ we loved, holding large roasts and favorite casseroles, surrounded by familiar faces. The menus have had to adjust to fewer participants and less labor intensive dishes. The conversation, without fresh input, is simply daily exchange. 

So it’s up to the food to light the holiday spark, to make the dinner, and hopefully, the day, special with its own pleasant memories without nostalgia.  Because the spring holidays are less steeped in tradition, changing the menus, trying new dishes, even experimenting with other cuisines is more accepted. That will guarantee new memories, whether of success or failure of the recipes and provide fresh topics of conversation, at least for the day.

One of the best ways to achieve this, this spring, is to make a special dessert for the holiday dinner. Something that is glamorous, definitely not regular fare, but with a sufficiently uncomplicated recipe that anyone in the family can pitch in. It provides group activity, an anticipated shared reward, a definite topic of conversation, a special memory and, fingers crossed, a desire to repeat the experience.

I’ve written on this subject before, (see posts for April 9. 2020,   May 9, 2019,   May 16, 2019,    April 12, 2018, and  May 18, 2017.) However here are 8 spring desserts which fill the special requirements for this year.  Several feature strawberries, the main seasonal fruit, but others are inspired by treats for these holidays-think chocolate –and two are appropriate colors. However all are great joint ventures requiring little cooking time and simple prep. Come on, set up a fun, family project for the holiday…..

RECIPES

Strawberry Charlotte Romanoff*: **Serves 6-8
(1) 3 oz. pkg. ladyfingers
¾ cup non-fat dry milk powder
1 cup cold water
1Tbs. unflavored gelatin
¼ cup sugar
(2) 10 oz. pkg. frozen sliced strawberries
¾ cup boiling water
Red food coloring
*3Tbs. orange liqueur – This is an option. To exercise it substitute 3Tbs.liqueur for 3 Tbs. cold water
Split ladyfingers in half lengthwise and line the sides of a buttered 2 qt. bowl. Beat ¾ cup cold water with milk powder on high until stiff about 6-8 min. Chill. Pour ¼ cup cold water over gelatin in a bowl and soak for 8 min.  Place strawberries in a bowl, sprinkle with sugar and separate with a fork. Pour boiling water (minus 3 Tbs. if using liqueur) over gelatin and stir to dissolve then add liqueur if using. Pour gelatin into strawberries, mix well and chill until a small amount mounds when dropped. Fold in whipped milk and add red food coloring to taste (for a spring pink omit coloring) Fill ladyfinger lined bowl with strawberry mixture and chill several hours. Unmold on a serving plate and serve at once or keep chilled.

Raspberry Soufflé: Serve 4- From Gourmet Cooking 5 Ingredients by Deborah Anderson
(1) 10oz. pkg. frozen raspberries-thawed
5 egg whites-divided
½ cup sugar
½ cup + 2 tsp. whipping cream – chilled
2 Tbs. Chambord liqueur-(optional)
Brush the inside of (4) 3 ½ ramekins or individual soufflé dishes with some of the egg white (about 1 egg white) and coat with sugar.  Blend the raspberries until smooth. Beat the egg whites until stiff then still beating add the sugar in about 3 portions at a time until glossy peaks form. Fold the eggs into the raspberries and divide mixture among prepared dishes. Bake in a preheated 375 deg. oven 13-15 mi. until puffy. Remove and top with cream beaten with liqueur until stiff. Serve at once.

White Chocolate Cheesecake Bites: Yield 25- From Gourmet Cooking 5 Ingredients by Deborah Anderson
(1) 12 0z. pkg. white chocolate chips
1 cup sugar
(2) 8 oz. pkg. cream cheese at room temperature
1 cup strawberry or raspberry jam
1 Tbs. lemon juice
Beat cheese and sugar until creamy. Melt chocolate over low heat or in microwave, stirring until smooth. Combine cheese and chocolate, blend well-mix should be smooth. Pour batter into an 8 inch pan lined with a double layer of parchment paper. Freeze until firm, cut into 25 squares, and remove to a plate with a spatula-chill. Combine jam and lemon juice over heat stirring until it reaches a boil. Remove and strain. Pour warm glaze over squares, Keep chilled until serving.

Chocolate Godiva Tart: Serves 8– From Gourmet Cooking 5 Ingredients by Deborah Anderson
CRUST-Optional a commercial 9 inch chocolate crust can be used
2 cups chocolate wafer cookies
4Tbs. butter melted
Process the cookies to crumbs and blend in the butter. Press into pie pan with fingers and bake at 400 deg. for 5-7 min. Remove and cool to harden.
FILLING
8 oz. semi-sweet chocolate divided
1 ½ cups whipping cream
3 Tbs. Godiva liqueur-chocolate sauce can be substituted
Grate 1 oz. chocolate for garnish
Heat 1 cup whipping cream to a simmer, reduce heat and add half the reserved chocolate, stirring until smooth. Repeat with remaining chocolate. When smooth and creamy, stir in liqueur. Bake in a preheated 375 deg. oven for 12-15 min. Whip remaining cream to stiff peaks and serve on top of tart garnished with chocolate shavings.

My Ice Cream Cake: **Serves 8-10- This cake can be made in many flavor and color combinations
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
2 Layer pans, or 1 sheet cake pan to bake the cake
1 box of cake mix, cooked according to directions, cooled and removed from the pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and allow to cool, then break or cut into very large chunks. Soften ice cream to consistency of whipped topping. Rinse bowl or mold with water and shake out excess but do not dry. The film of water freezes and forms a protective coating on the container that makes it easier to unmold the finished dessert. Smear a dollop of softened ice cream over the bottom of the mold. If it has a decorative top be sure to fill it all in. Then smear a thin film of Ice cream over the insides of the mold and chill until set. Begin to fit chunks of the cake into the mold in layers, separating the layers of cake and the pieces of cake in the layers from each other and the sides of the mold with enough ice cream so that they don’t stick together or become exposed when the dessert is unmolded. Leave a thick enough layer of ice cream on the bottom of the mold to form a firm base when plated for serving. Freeze the mold for several hours or overnight.  Remove from freezer and dip the mold in a larger bowl, or pan, of hot water, for the count of ten (10). Cover the bottom with a serving plate and invert to unmold. Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on the side.

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My Key Lime Pie: Serves 8-10

(1) 9 inch baked pie shell. Home made or purchased, regular or graham cracker.

(1) 14oz can Sweetened Condensed Milk MIXED WITH

Sufficient sour cream to equal 2 cups – about 2/3 cup

1/2 cup fresh Key Lime juice

1 Tbs. lime zest
½ envelope unflavored gelatin
Whipped cream
Soften the gelatin by soaking 5 min. in the lime juice in a bowl. Combine the Condensed Milk, sour cream and lime zest in a bowl. Dissolve the gelatin by heating the lime juice in the microwave 30 sec. If it

doesn’t dissolve easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve topped with whipped cream.

Strawberry 3-Layer Cake/Strawberry Cream Cheese Frosting: Serves 16- From The Cake Doctor by Anne Bryn

1 box plain white cake mix
1 box (3 oz. ) strawberry gelatin
1 ½ cups fresh strawberries to equal 1 cup mashed with juice
½ cup whole milk
1 cup oil-not olive
4 large eggs
1 cup frozen unsweetened , grated coconut-thawed
½ cup chopped pecans
FROSTING
1 pkg.(8 oz.) cream cheese at room temperature
(8 Tbs.) butter=1 stick-at room temperature
3 ½ cups sifted confectioners’ sugar
¾ cup fresh strawberries mashed to make ½ cup then well drained
½ cup chopped pecans
½  frozen, unsweetened, grated coconut-thawed
Grease and dust with flour (3) 9 inch cake pans. Place the first 6 cake ingredients in a bowl and mix on low 1 min. scraping down bowl sides, then mix on medium 2 min. scraping sides, until berries are well blended. Fold in coconut and pecans. Divide batter among pans and bake in a preheated 350 deg. oven 28-30 min. until cakes are light brown and start to pull away from sides. If  necessary rotate on shelves half way through cooking or bake in shifts. Cool on racks 10 min. then invert onto plates and coo completely, about 30-45 min.
Beat cheese and butter on loe 30 sec. to combine. Add sugar and berries and continue on ow until well incorporated. Switch to medium and beat until frosting is light and fluffy 2-3 min. more. Fold in pecand and coconut.
Place one cake layer right side up on serving platter and frost top, cover with second layer and repeat. Top with third layer and frost top and sides. To calculate the quantity, the 2 inside layers will require about 2/5th of the frosting. Chill until the frosting sets, about 20 min. then cover and store, chilled, for 1 week or freeze.

Strawberry Bavarian Cream Mousse: **Serves 8-10
(2) 12 oz. frozen sliced strawberries-thawed
½ cup cold water
1 ½ Tbs. unflavored gelatin
6 Tbs. sugar
1 ½ Tbs. lemon juice

1 tsp. almond extract
1 ¾ cups chilled whipping cream
Red food coloring to taste-I don’t use it preferring the light pink natural color
Sprinkle gelatin over cold water in a small bowl and allow to soften about 5 min.  Place strawberries in a large bowl and blend in sugar, extract and juice. Dissolve gelatin by microwaving 30 sec. if not completely dissolved reheat it for 5 sec. or so, but be sure it is completely fluid before proceeding. Combine gelatin and berry mix stirring well to combine, Chill until mixture thickens enough to mound when dropped from a spoon. Whip half the cream at a time with chilled beaters until soft peaks form then combine it all and fold into berry mix.  Add food coloring drop by drop until desired color is reached at this time, making sure it doesn’t streak. Pour into a lightly oiled (not olive oil) decorative  1 ½ qt.  mold and chill until firmly set-at least 4 hr. Unmold onto a serving plate and slice to serve.

**NOTE-These desserts might benefit from the addition of a quick refrigerator-made compote of sliced fresh, strawberries, marinated with sugar until they release their juice. Passed on the side it makes a lovely, decorative, tasty garnish