Dinner With Joy

Aug 6

ICY DRINKS FOR THE WHOLE FAMILY

This is a repost and update of my article from August 3, 2017. I went back for it because it’s as applicable today as it was then. It’s a very hot summer; people need hydration-the whole family, not just the kids or adults. There are lots of recipes for smoothies and mixed drinks but not many for truly hydrating drinks which can be quickly fixed and enjoyed by everyone at any time of day.

I’ve focused on cold food for several weeks now because it’s been an unusually warm in much of the U.S. This has given rise to awareness of the importance of hydration but it also raises the question of our choice of drinks. If we are to increase our fluid intake, we should guard against increasing our consumption of sweeteners in general, especially artificial ones and other non-natural ‘additives’ such as preservatives, coloring, flavoring agents etc. and, yes, alcohol.

Drinking plain water is the best way to stay hydrated and I’m a big fan, but it’s also boring. We need to be enticed to maintain our proper fluid levels, and that means a choice of a variety of cool, delicious drinks, preferably naturally healthy ones, not commercially bottled or canned products. I know the argument that making those beverages takes too much time, but not really if you make a pureed fruit base which can be stirred with, say, sparkling water, or a large pitcher of different flavored teas to be sweetened individually as poured . These concoctions can be kept chilled; the fruit purees can even made ahead with extras frozen, and be as quickly ready as a can of soda.

I’m offering nine recipes which will make staying hydrated a pleasure. Most are adaptations from The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow. A few are old classics. Several call for, or can be altered by the addition of another liquid. I recommend sparkling mineral water, flavored, not sweetened, soda water, and ginger ale, better yet, ginger beer or sparkling cider. If a recipe asks for two separate juices, please use those, not a pre-mixed, bottled combination. The proportions will be different and alter the taste. A few of these recipes can be changed with the addition of liquor or wine, two actually are better known as bar drinks, but remember, alcohol reduces their ability to hydrate .

If you have a juicer, you might want to use it for the drinks using fresh fruit. In testing them, I used my blender on’ liquefy’ and was pleased with the results, but I like some pulp in my fruit drinks. It gives them authenticity. However, if you like a clear syrup base for beverages, strain the fruit pulp through a sieve diluted with a little water to make its passage easier.

So—Cheers! Here’s to staying hydrated!

RECIPES

True Blue: Serves 2-4
2 cups blueberries
2 cups black raspberries
1 ¼ cups seedless red grapes
Put all the fruit through a juicer or blend on liquefy. Pour over ice in a tumbler, or add some raspberry flavored, unsweetened seltzer water, like Vintage, and serve in a tall glass. Garnish with reserved fruit.

Honeyed Watermelon Cooler: Serves 4
1 medium watermelon
1 quart sparkling water*
2 limes juiced*
Honey to taste
Cut away the rind and seeds and put the watermelon meat in a blender with cheap viagra professional I’m talking about the amino acid L-arginine. For example, little Sarah’s prescription vitamins or your shipping free viagra wife’s birth control or iron pills may top the list. Despite these statistics, most of us don’t want to wear glasses and contact lenses, so it will be easier for icks.org canadian viagra samples them to treat it. My pretty looks apparently were not enough. cheapest viagra 100mg icks.org enough of the water to liquefy. Add the rest of the water, the juice and honey. Chill thoroughly. Serve over ice.
*A shortcut is to substitute lemon-lime seltzer water for these two ingredients.

Strawberry-Apple Mist:-Serves 2
3 cups strawberries, hulled
2 tsp. vanilla syrup
Sparkling apple cider or apple juice
Blend or juice the berries with the vanilla . Pour into 2 tall glasses filed with crushed ice and fill the glasses the rest of the way with the apple juice or sparkling cider for a bit more kick.

Cranberry Spritzer: Serves 4
2 ½ cups cranberry juice
1 cup apple juice
4 cinnamon sticks
Chilled ginger ale or ginger beer
Freeze the cranberry juice in a flat pan for about 2 hr. until ice forms around edges. Mash with a fork and refreeze for 3hr.or until firm. Meanwhile, bring the apple juice and cinnamon just to a boil; remove from heat, cool and chill. Put the frozen cranberry juice and apple juice without the cinnamon in a blender. Process briefly until slushy and pile into cocktail glasses, topping with the ginger ale. Garnish with the cinnamon sticks.

Peppermint Icy: Serves 4 —This is for the kids
4 oz. peppermint candy
1 pt. milk
1-2 drops red or green food coloring-optional
Put the candy in a plastic bag and break into small pieces. Blend with the milk and food coloring if using, until candy is in small granules. Pour into a pan and freeze for about 2 hr. until edges are frozen. Using a fork, beat the nix until combined, return to the freezer and repeat twice more, until the mix is a slush . To serve, spoon into tall glasses

Pure Sea breeze: Serves 2
½ cup grapefruit juice
1/3 cup cranberry juice
Mix juices well and pour over crushed ice in highball glasses

Mango Royale: Serves 6
2 mangos
2 oranges-juiced
Sparkling lemon-lime seltzer
Blend or juice the mango with the orange, pour over crushed ice in highball glasses and fill with the seltzer.

N.Y. Egg Cream: Serves 2 –The famous old summer drink that contains no egg and no cream.
½ cup chocolate syrup
1cup cold milk
Plain, unflavored seltzer water
Divide the syrup between 2 tall glasses, but don’t drip on the sides! Add the milk and then slowly pour in the seltzer avoiding a ‘head’ while filling the glass. Serve with straws to stir well before drinking and sip through the straws, don’t drink from the glass.

Purple Passion: Serves 2- When I was in college, this was a special at the C.I. and it’s still the best thirst quencher I know.
2 cups purple grape juice-well chilled
2 cups ginger ale-well chilled
Fill 2 highball glasses halfway with cold grape juice and the rest of the way with cold ginger ale. Enjoy!

Jul 30

DIY DESSERTS FROM COMMERCIAL ICE CREAM

Several years ago, when it was ’in’, I bought an ice cream machine because I wanted to try making some fruit and spice flavors, not available commercially. My experiments were a success, the machine wasn’t. It took far too much time and freezer space. The yield was only 1 qt. per batch, so multiple were required for even a family treat, and the machine hogged the freezer for days to do it.

I quickly realized, as I see have most food publications, that using a commercial base to design ice cream desserts is faster, cheaper and far easier, making it far, far more enjoyable, not just for casual dishes but for elegant ones as well. There’s a variety of both recipes below.

It’s also made it easy to recreate old favorite desserts like the Ice Cream Soda. I really want Ice Cream Sodas to make a comeback. Not only are they delicious, simple, even kids can make one but the flavor options are limitless (postings for June 28, 2018 & July 4,2019) and it always makes for a fun time. I give guides to making them below, including creating syrups, which can be used in other desserts, or to create different flavors of ice cream as instructed in the bonus at the end of the post.

In addition to sodas, I give 24 recipes here for using commercial ice cream to make all sorts of desserts from casual Ice Cream Floats and Banana Pops to elegant Peach Melba, Fruit Gateau and Ice Cream Cake. I’ve made them all and assure you they are not only doable, but quite simple and utterly delicious-guaranteed to make you a star.(See June 27, 2019 posting) Oh and don’t miss the bonus paragraphs at the end of this post on making ice cream without a machine and the bonus tip on a stunning presentation.

RECIPES

Basic Ice Cream Soda Recipe:

Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop . Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

Syrups:

Simple Syrup
1 cup sugar
1 cup water
Combine and heat, stirring, until sugar dissolves. If it seems thin, cook to evaporate water until desired consistency.

Brown Simple Syrup:
1 cup brown sugar
1 cup granulated sugar
1 cup water
Follow above directions.

Coffee Syrup:
Method 1) Make either above syrup with strong coffee in place of water
Method 2) Add 1 Tbs. or to taste, instant coffee as you make it. I like Instant Espresso for flavor depth.

Vanilla Syrup:
While cooking simple syrup add from 2-3 tsp. . or more vanilla to taste. This amount will also be determined by whether pure extract or imitation is used. The main thing is not to let it dilute the syrup recipe, so the length of cooking time will depend on the degree the fluid needs reducing to achieve the right consistency.

Fresh Fruit Syrups:

Examples of how fresh fruits can be used. Always store chilled. Traditionally these directions would have included straining, but I like the rustic appearance of a rougher texture.
Strawberry
Marinate sliced berries in sugar as for shortcake topping, then puree.
Peach
Method 1) about ½ cup peeled, sliced fruit and 1Tbs. simple syrup, or to consistency, pureed
Method 2) Roasted peach half(halves-depending on quantity wanted) pureed with simple syrup, if needed. Gives a more intense flavor

Blueberry
½ cup blueberries and 1+? Tbs. simple syrup microwaved at 1 min. intervals for 3 min. or until soft, then pureed.

Feel free to experiment—perhaps chopped apple, with cinnamon treated as blueberries or plums substituted for peaches. A few drops of liqueur or extract or a pinch of spice can add to the taste as well.

Basic Ice cream Float: When you want something icy, sweet really fast

Single serving
20 oz. glass
1 scoop ice cream
Carbonated beverage, including beer or ale.
Fill the glass about ½ full with the liquid, add the ice cream and then pour over the liquid to fill.

Burnt Almond Sunday-This was a featured dessert in the Barclay Hotel in Philadelphia for the first half of the 20^th cen. An easy, fast, party dessert.
4 large scoops of ice cream- about 1 ½ pint.-usually vanilla
1 cup shelled almonds
¾ cup dark chocolate syrup or fudge sauce
Roast the almonds on a flat sheet in a 350 deg. oven until very brown and burnt in spots. Sprinkle with salt and cool until brittle enough to chop well. Chop on sheet and spread in an even layer, with residual salt.
Individually roll scoops of ice cream in nuts to completely cover, then put the scoops on a wax paper covered sheet in the freezer to harden.
To serve, place a scoop in a dessert saucer, pour over about 3 Tbs. of chocolate sauce and garnish with extra chopped nuts, a berry and/or a dab of whipped cream.

Truffle Bites: Yield 25- From The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow
3 cups ice cream-flavor optional
7 oz. semi-sweet chocolate
1 oz. milk or white chocolate
¼ cup chopped, toasted nuts-almonds, hazelnuts suggested
Place a large cookie sheet in the freezer for 10 min. Scoop balls of ice cream with a melon baller and line them on the cookie sheet; freeze for at least 1 hr. Line a second cookie sheet with parchment paper and freeze it as well. Melt the chocolates in separate pots. Transfer the ice cream balls to the parchment covered sheet, and, gently spoon a little dark chocolate over half of them to cover, one at a time, and immediately sprinkle with chopped nut. Cover the other half of the balls with dark chocolate and drizzle with the milk or white chocolate. Freeze them as you go to avoid melting and keep frozen until serving.

Fruit Gateau: Serves 6-From- The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow,
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size
3 cups ice cream- flavor optional
2 Tbs. powdered sugar
4 oz. meringues = 1 small per cup of other ingredients or 6 here—See recipe below*
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
*NOTE: This is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

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Peach Melba: Per portion
1 large scoop ice cream-vanilla is customary but peach or strawberry are options
2 meringues-see recipe below*
1 peach half- canned peaches can be used, but fresh, skinned ones are better.
3 Tb. raspberry sauce- see NOTE below**
Place the peach half in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the raspberry sauce over.
**NOTE: Melba Sauce is sold in gourmet sections, but fresh berries tossed with sugar are better, so are frozen raspberries sweetened to taste.

*Meringues: Yield about 25 small or 12 large
Meringues are very useful. The only thing to beware of is that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl. Tip: egg whites beat better at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring – – Vanilla is usual if used with other ingredients. I like Maple to serve alone
Cover the cookie sheet with the waxed paper. Carefully separate the eggs, putting the whites in a clean, dry bowl. It might be wise to break them separately, over another bowl, then transfer each white into the beating bowl. That way, if there’s a bit of yoke in the last white, you don’t have to start over. With clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min. Still beating, add the vinegar, gradually pour in the sugar, and continue beating until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie sheet by the teaspoon or soupspoon depending on desired size, forming little mounds about 2 inches apart; cook 1 hour. While still warm, remove the meringues from the paper, and allow to cool on a rack.

*NOTE: Meringues are handy to have on hand. They can be eaten as cookies and are lower in calories. They keep in an air-tight tin for months. The batter can also be cooked flat or in shapes and used to replace pie crust or pastry shells.

Banana Popsicles: Makes 6 as per usual mold set*
2 cups softened vanilla ice cream
1 cup mashed RIPE banana=1 large or 2 small—dark spots from ripening don’t show after mixing
Mash the banana to a paste with a fork and stir into the ice cream until fully mixed. Freeze in molds. Rec
* Can substitute for the ice cream in the Cake recipe below

Terrine: Serves 6
(1 qt.) 32 oz. . Ice cream-vanilla—sees Note for using other flavors
8 oz. caramel sauce
3/4 cup chopped toasted nuts-pecans, almonds, hazelnuts or walnuts
Soften the ice cream. Rinse and line a 1 lb. loaf pan with plastic wrap. Stir 1/3 of the ice cream into the caramel sauce and mix well, heating if necessary. Cool then stir in the nuts. Spread 1/3 the caramel mixture into the pan and top with ½ the ice cream. Repeat layers ending with the caramel. Tap to level the surface and freeze for at least 6 hrs. To serve, dip pan in hot water, invert onto a plate, remove wrap and slice.
NOTE: Only vanilla combines with the caramel sauce well taste wise. If using another flavor of Ice cream buy enough vanilla ice cream or substitute 2/3 cup whipped cream.

Ice Cream Cake: Serves 10-12
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
Layer pans, tube pan or 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.
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 begin to fit chunks of the cake into the mold in layers. Be sure to separate the layers of cake, the pieces of cake in the layers and the cake pieces from the sides of the mold with enough ice cream that they don’t stick together or become exposed when the dessert is unmolded.
Also, have 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.

Bonus
Chocolate Cups: Serves 6- From-The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow
These are an elegant way to dress up a couple of scoops of ice cream. Just add whipped topping, some fruit or other decorations and you have a party dessert! Make them ahead and you’ll always be set.
8 oz. chocolate broken in pieces-dark, white or milk
Waxed paper
1 baking sheet
(1) 3 inch round cookie cutter—OR tuna fish cans, washed and open at both ends
Cover the baking sheet with waxed paper. Cut (6) 12 x 5 inch strips of waxed paper. Fold each in half lengthwise and roll to fit inside the cookie cutter when standing on the baking sheet and tape paper in circles. Stand the cookie cutter on the baking sheet, fit a paper roll inside it and, with a teaspoon, spoon a little chocolate inside, spreading it over the bottom to form a base and unevenly up the sides. Careful not to crack the chocolate shell, remove the cutter and go on to the next cup. This is where tuna cans make the job easier; they stay in place until the cups harden, allowing several to be made quickly.
Each cup holds 2 normal scoops of ice cream.

Coconut Ice Cream: Serves 6– This doesn’t belong in either of the above categories, but it’s a fun addition, especially with the current popularity of coconut.
14 oz. can coconut milk
¼ cup sugar
2 limes, zested and juiced
Toasted coconut shreds, toasted almond slivers and/or chocolate shavings for garnish
Boil sugar with 2/3 cup water to dissolve, stirring constantly; cool then chill well. Add lime and coconut milk. Pour into a freezer-proof container and freeze 4-6 hrs. beating or processing twice in between to break up ice crystals. Freeze until firm. Serve in scoops topped with choice of garnish.

Homemade Blueberry Ice Cream-An easy way to surprise people with unusual flavors.
3 cups (1 ½ pts.) half-and-half
(1) 14 oz. can Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
1 cup lightly mashed fresh blueberries –OR other pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries*
Food coloring (optional)
COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer’s instructions.
REFRIGERATOR-FREEZER METHOD
Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup prepared fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9- x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.
*NOTE: I found blanching the blueberries slightly before mashing them softens them enough so their texture blends well with the cream when frozen

Easy Ripple Ice Cream
Line a flat bottom, freezer safe container with wax paper or freezer wrap. Let the ice cream, soften and spread it in the container. The quantity should come to about 1 1/2 inch from the top. Depending on your choice of flavor, spread about 1 inch syrup of a complimentary one over the surface and using a butter knife, swirl the syrup through the ice cream as is done with cake batter, Freeze several hours until firm.

Jul 23

SUPPLYING A VACATION KITCHEN 2020 STYLE

Economists say one of the best ways to aid the recovery effort is to help the travel-hospitality sector and are happily reporting that people are, indeed, making summer vacation plans. However, there is a difference from past years. Planes, trains, large hotels and hostels or other group accommodations, are out. Due to social distancing precautions, the majority are traveling by car and reserving places with kitchen facilities such as motel efficiencies, cabins and campgrounds. People want assurance that their aquarters have been commercially cleaned and sanitized.

This presents a dilemma especially for those who always put K.P. duty on hold during vacation. Fortunately, cars leave more leeway for luggage and dollar stores are everywhere, but there’s still the question of what, and in what quantities, actually needs to be packed.

Of course each person’s, or family’s, needs will differ according to their ages, number and destination but there are some general guidelines. As a veteran of decades facing this problem annually for accommodations which changed, as the family did over the years, from owning a house, to renting one to motel efficiencies for long weekends, I’ve had experience dealing with it. (Posts June 21,2018 & July 18,2019)

However, before I get into my outline for stocking a vacation kitchen, there are a few new facts for consideration due to this year’s special circumstances. Unprepared tourists can cause shortages in vacation towns and right now, there are items you definitely will need in stock. So it’s best to be well supplied. The underlined things you will want to take, the others buy as soon as you arrive.

Hand sanitizers and wipes –and if longer than 3-4 days a bottle of alcohol and one of Clorox
2 bath-sized bars of soap-one for kitchen, one for bath –to wash hands
1 bottle of dish detergent and a dish cloth in place of a sponge for dishes
Large roll of towels and a pack of paper napkins which, with Clorox or alcohol, work as wipes for surfaces
Disposable hot-cold cups-if longer than 3-4 days think disposable plastic glasses
Plastic place mats-easy to wipe down-skip tablecloths
Disposable plastic utensils

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The lists below may seem long and excessive, but they are complete, designed to cover stays from 3 days to 3 months. Use them as a general guide and check off the items, noting what you need for this trip. As for food staples, flour sugar etc. you may want to take small supplies you think you’ll need for a few days, but dollar stores do sell 1lb.packages of most and, though it’s more expensive per unit than the supermarket, it is a convenience.

Of course a prime concern in a DIY vacation situation is to have a breakfast plan for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. If only a short car trip is involved, fresh fruit is an option.

As stated, the other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

Regarding electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Optional appliance choices– determined by your personal cooking habits.

Hand beater– Don’t forget these can be used with one head or two
Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food
Coffee maker– Obvious choice and many places do provide one so check first
Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first.
Small microwave- Actually an either/or with the above. Again check on spac
Blender- an option to the chopper, but the better choice if you’re into smoothies

Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than clean a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.
Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.
Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.
Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy as/if needed and leave favorites at home.
Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.
Measuring spoons*- Dollar store
Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.
Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them
Knives– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well. Dollar Stores carry packs of 4 steel knives which can multi-task for short stays.*
Hand held knife sharpener-Because no knife is worthwhile if it can’t cut
Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.
Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.
Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often packs are also sold in dollar stores.
Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays,2 are needed-a 2 qt. and a saucepan
2 Skillets- One large, one small, both non-stick
Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.
Corkscrew*- Obviously useful
Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof
Table ‘linins’*- Dollar store available
Table settings*-Check what’s provided, and fill in from a dollar store.
Seasonings*- Dollar stores carry a surprising variety of herbs and spices
Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have none of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then head for a dollar store. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even re-arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!

Jul 16

POTATO SALADS THAT LOVE SUMMER’S HEAT

All over the U.S., patios, decks, outdoor furniture and grills are cleaned and ready for us to begin spending more time outside enjoying the warm weather and longer days. That means it’s time to break out the summer menus, most of which usually include a potato salad. (Eliminate potatoes’ bad diet ‘rep’ about weight, read my June 6, 2013 posting.) For years, this opened the door to concerns about keeping it stable in the heat, but that isn’t the case anymore. In the past few years I’ve discovered lots, even created a few, options for potato salads which will stay safe on hot days and, better still, most of the dressings can be used in Cole Slaw and pasta salads as well. They’re healthy and, mainly, based on vinaigrette dressings which give them plenty of flavor.

In fact some of these alternative potato salad recipes might be more in sync with the rest of the menu than the traditional one with mayonnaise dressing. The sweet potato salads are great with chicken, the Tex-Mex version just fits barbequed meats and the German salad is goes well with burgers. The other dressings compliment seafood, cold meats and egg dishes.

I’ve also discovered, along the way, (July 19, 2018) that using sweet potatoes, in place of white, adds flavor. They have a slightly stronger taste which contrasts with the other ingredients, and can be more easily cooked to crisp-tender which holds up better. No one can argue that they make a colorful presentation either.

Serving them in a salad, especially with grilled meat can be a pleasant surprise. Moreover, since these recipes stay stable at room temperature, they can extend into the fall and be acceptable as a Thanksgiving ‘portable’ side. Remember, however in summer, these dishes must be kept cold from the time they’re made and served chilled.

So have some fun and explore all your choices. Below are some general tips on making potato salads, some ideas for alternative ingredients to personalize your creations and two recipes which can be adjusted to any menu.

Suggestions for Making Traditional Potato Salad ‘Summer’ Safe:
1)Choose flavorful potatoes like red skins, Yukon Gold and/or fingerlings, not Idaho or Russet potatoes which bake but don’t boil well. Mixing different types can add taste and to keep all the flavor and nutrition as well as to add color to the salad, don’t peel them.
2)The options for additional ingredients are endless. A few of the most frequent, sliced or chopped, are olives, celery, onions (red ones add color), scallions, cucumber, radishes, peppers( fresh, cooked or jarred), mushrooms, corn, cut green beans, broccoli, peas, green as well as sugar snap and snow peas, baby spinach leaves, zucchini, yellow squash, jicama, a variety of beans and of pasta shapes. Exploring other cuisines opens even more options.

3)Nutritional values can be changed by substituting a portion of the potatoes for beans, sugar snap peas, snow peas, carrots or cauliflower. The first two vegetables should be quickly blanched and the last two cooked to crisp-tender to render their texture compatible with the potatoes.

The options for the dressings are equally open. They are generally oil based using one of the nut or seed oils such as walnut or olive, and include a vinegar or citrus juice. The flavor is built through adding other condiments like mustard, and/or seasonings such as smoked paprika or curry and seeds like fennel, celery, or poppy. Herbs play a major role too. The favorites are basil, rosemary, oregano and dill. I also like lemon balm. The usual proportion for 4 cups of salad is:
1/3 cup oil
3 Tbs. vinegar of choice or citrus juice or a combination
Salt and pepper to taste
3 Tbs. chopped fresh herbs or 1Tbs. dried
If using:
2 tsp. of a condiment
1 tsp. of a seasoning
2 tsp. of a seed

Cheese can also be an option; Feta, Blue and Parmesan are favorites. A chef I knew created an “Italian” potato salad served on red leaf lettuce, with Parmesan blended into the dressing and leaves of oregano and basil tossed in. The colors of the Italian flag with a taste to match; it was a big success with her clients. The important thing to remember when making the dressing is to blend the ingredients, except fresh herbs and seeds, adding the oil in a stream to create an emulsion. This sets the taste and gives the dressing a creamy smoothness that won’t ‘break’ or separate. Then toss with the potatoes adding the herbs or seeds and allow at least 30 min for the flavors to meld.

Potato Salad with Summer Coleslaw Dressing: Makes 2/3 cup vinaigrette, covers 5-6 cups salad Serves 6-8
½ cup oil
2 Tbs. white or white wine vinegar.
3 Tbs. honey
1 tsp. Dijon or brown mustard
1 ½ tsp. celery seed
Salt and pepper to taste
¼ tsp. paprika for garnish
Whisk first 5 ingredients. Add salt and pepper to taste. Chill and allow flavors to meld for at least 30 min. Stir again and pour over cabbage in a bowl. Toss well. Garnish with paprika before serving.

German Potato Salad: Serves 6 *
2 lbs. small potatoes- cut in bite sized pieces and boiled to crisp tender with skins on
1 medium onion – thinly sliced
2 Tbs. oil
4 slices turkey bacon
1 Tbs. cider vinegar or to taste
½ Tbs. sugar or to taste
Drain potatoes. Gently sauté bacon until crisp, remove, drain, crumble and reserve 1 Tbs. Cook onion in oil until soft, then add vinegar and sugar until taste is pleasantly sweet-sour. Add potatoes, non-reserved bacon and toss. Allow to marinate at room temperature for at least 2 hrs. Serve warm in winter or at room temperature during summer, garnished with reserved bacon.
*NOTE: Traditionally this salad is made with regular bacon, preferably a thicker, fattier slicing and the grease is used in place of the oil. This is a healthier, less caloric version which I think works well, but the original is always a tasty choice.

Tex-Mex Potato Salad: Serves 6- Recipe adapted from one by Bon Appetit.
2 lb. red skinned potatoes- cooked to crisp-tender and cut in ½ inch round slices
6 green onions-white and light green parts sliced on an angle
1 small jicama peeled and in small dice
(1) 15 oz. can golden hominy-drained
¾ cup chopped fresh cilantro-divided
½ cup olive oil
6 Tbs. lime juice
3 ½ tsp. dried cumin
3 cloves garlic
2 Tbs. chopped jalapenos- jarred is fine
1 tsp. dried oregano
Puree the last 6 ingredients taste for salt and pepper and marinate the jicama, hominy, green onion and ½ cup cilantro for 30 min.at room temperature. Gently add and toss in the potatoes and remaining cilantro. Allow to stand at room temperature for at least 2 hrs. before serving.

French Potato Salad: Serves 4*
1 lb. Yukon Gold potatoes- cooked to crisp-tender, in large dice, well drained and chilled
2 lemons—juiced
2 bunches of Arugula- washed and tough stems removed, spun dry and chilled
¼ cup extra virgin olive oil
2 Tbs. crumbled blue cheese
Chopped or dried parsley flakes for garnish
Whisk the lemon juice and oil until well mixed. Optionally add the cheese and whisk until dissolved*, or save it for garnish. Toss the arugula with ½ the dressing, and line 4 plates. Divide the potatoes among the plates and drizzle with the remainder of the dressing. Garnish with the cheese, if separate from the dressing, and sprinkle with parsley. Serve cold or room temperature.
*The lemon juice and olive oil with the blue cheese whisked in is the recipe for French Blue Cheese Dressing, and can be used on any salad that suits a blue cheese dressing.

Jul 19

SWEET POTATO SALADS
Quick Sweet Potato Salad: Serves 2

1 large sweet potato in 1inch dice
2 sliced scallions-white and light green parts only
2 Tbs. oil
2 tsp. maple syrup
1 tsp. cider vinegar

Few drops of hot sauce-to taste
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano
1 tsp. lemon thyme or 1/8 tsp. lemon pepper
Cook the potato in ½ cup water in the microwave for 4-5 min. until crisp tender. Rinse with cold water and drain. Add the scallions and mix the oil, syrup, vinegar and hot sauce, if using, Toss dressing with the potatoes and scallions and chill. Add the herbs 30-60 min. before serving, toss lightly and chill.

Sweet Potato Salad with Lime: 4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2Tbs. brown sugar
¼ cup oil
Salt to taste
1 Tbs. lime zest
2 Tbs. chopped fresh mint
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy—check by pricking them. Peel skins off while warm. Blend the next 4 ingredients adding oil in a stream to make vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a rubber spatula or wooden spoon and marinate for 2 hrs. Mix mint and lime zest and gently toss with potatoes just before serving. Garnish with about 1 Tbs. of nuts, and pass the rest on the side.

A simpler rendition of this salad is:

Island Sweet Potato Salad: Serves 6
2 lbs. sweet potatoes, unpeeled
3 Tbs. oil
½ tsp. lime zest
1 Tbs. fresh lime juice
¼ tsp. cayenne pepper
¼ cup chopped cilantro
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Boil potatoes until crisp tender, then cut in half and into thick slices. Alternatively, slice, toss in 1 Tbs. oil and roast at 400 deg. for 20 min, turning once. Whisk remaining oil, lime zest, juice and cilantro. Gently toss with potatoes. Chill until ready to serve. Serve at room temperature garnished with nuts.

Sweet Potato Salad with Maple Dressing: Serves 4—from justalittlebitofbacon.com

3 medium sweet potatoes, peeled and cut into 1 inch dice

¼ cup thinly sliced red onion

½ cup chopped pecans, toasted
½ cup dried cranberries
4 oz. goat cheese
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh parsley

Mustard Maple Dressing

3 Tbs. extra virgin olive oil1 ½ Tbs. lemon juice1 tsp. Dijon mustard1 tsp. maple syrup½ tsp. kosher saltSteam the sweet potatoes. Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool until just warm, about 15 minutes.Put the potatoes in a large serving bowl. Pour the dressing over and toss to combine. Let the potatoes finish cooling. Add the onion, pecans, cranberries, and goat cheese and mix them in. Sprinkle the rosemary and parsley over the top. To toast the pecans, bake for 5 minutes at 350F.
The salad is best eaten soon after assembling it. If you want to make it ahead, cook the sweet potatoes and mix them with the dressing. Then prep the rest of the ingredients, but hold them separate, and toss it all together before serving.

Sweet Potato Salad with Black Beans:

Serves 4-6-from naturallyella.com (adapted from the N.Y. Times)
1 lb. sweet potatoes
1 small red onion
3 Tbs. olive oil, divided
1/4 tsp. salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 tsp. chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
While this salad is already a slight variation of the original recipe, the best variations are in how you can use it (besides just eating it). One note, if you’re in a hurry, you could always steam the sweet potatoes. But roasting them is really key to bringing out the flavor!
Tacos: Heat up a few tortillas, fill with this salad and top with avocado, cheese, and hot sauce. Instant dinner!
Eggs: Make scrambled eggs or an omelet and use this salad as filling (omit the pepitas for this variation).
Grain Bowl: Serve this salad atop grains. Then drizzle with an avocado cream sauce or a few dashes of hot sauce.

Grilled Peach and Sweet Potato Salad with Honey Balsamic Vinaigrette:

Serves 2-from droolworthy.com
1 medium sweet potato, cubed
1 Tbs. olive oil
¼ tsp. garlic salt
1 ripe peach
1 Tbs. butter
4 cups arugula
1 cup yellow grape tomatoes, halved
¼ cup shelled pistachios
¼ cup chopped celery
4 ounces goat cheese, crumbled

½ cup olive oil

Honey Balsamic Vinaigrette:

½ cup olive oil
2 Tbs. balsamic vinegar
½ Tbs. lime juice
½ Tbs. honey
Salt and pepper
In a bowl, whisk together all vinaigrette ingredients.
Heat olive oil in a skillet over medium heat. Add sweet potato; cook, stirring occasionally, for 10 minutes or until sweet potato is softened and cooked through. Remove the sweet potato and set aside.

IF SAUTEING THE PEACHES:

Cut peach into slices. Melt butter in the skillet over medium heat. Lay peach slices flat in the skillet and cook 3-4 minutes per side or until slightly charred and golden.

IF GRILLING THE PEACHES:

Cut peach in half. Heat grill to high. Brush peaches with butter (you won’t need the full tablespoon) and grill cut-side down until golden brown and cooked through.
To assemble the salad, layer salad bowls with arugula, grape tomatoes, pistachios, celery, goat cheese, warm peach slices and sweet potatoes. Drizzle with dressing. Serve warm immediately or chill for later Salad can be served warm or cold.

Spicy Roasted Sweet Potato and Kale Salad with a Maple Tahini Dressing: Serves 4–from—asaucykitchen.com

1 medium sized sweet potato, peeled and cut into cubes
2 Tbs. extra virgin olive oil
1 Tbs. cumin powder
1 tsp. cayenne pepper
sea salt
1 large bunch of kale
½ cup chopped cilantro
½ cup (55 grams) pecans, chopped
¼ cup (30 grams) dried cranberries
2 Tbs. tahini
¼ cup (60 ml) extra virgin olive oil
2 tsp. white wine vinegar
1 tsp. maple syrup
½ tsp. kosher salt
Preheat your oven to 400°F/205°C. Add the diced sweet potato to a baking sheet. Drizzle with 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender. Cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped cilantro and toss to combine.
Add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired. Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.

Sweet Potato, Pomegranate & Crispy Quinoa Salad: Serves 6- from Wendy Polisi.com

2 large sweet potatoes peeled and cubed
1 Tbs. olive oil
½ tsp. salt
½ tsp. paprika
½ tsp. fresh ground black pepper
½ cup quinoa rinsed
1 ½ Tbs. extra virgin olive oil
1 tsp. sea salt
½ tsp. fresh ground black pepper
Salad
1 small green apple diced
1 Tbs. fresh lemon juice
5 ounces Baby Spinach
1/3 cup pomegranate seeds
1/3 cup walnuts toasted
½ cup balsamic vinegar
1 Tbs. sweetener of choice.
1 Tbs. Dijon Mustard
1 tsp. minced garlic
½ tsp. sea salt
¼ tsp. cayenne pepper
½ cup extra virgin olive oil
Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.
Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
Toss apple and lemon juice in a small bowl.
In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Tips & Variations:

If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.
1) In place of the pomegranate use dried cranberries. Dried chopped figs are also nice.
2) If you don’t feel like making this with crispy quinoa, don’t sweat it! This Sweet Potato Quinoa Salad is great with cooked quinoa.
3) In place of walnuts try pumpkin seeds or chopped hazelnuts.

Jul 9

DIY DRESSINGS BRIGHTEN SIDES/SALADS

Ingredients, of course make the salad, but the dressing makes it sing. Best of all it can sing in different keys, depending on the choice of dressing. To be able to make your own dressing, rather than depending on commercial brands, is like arranging the song to suit your mood. Last week, while writing about summer sides, I realized that dressings would be a good topic. So here are the results of my investigation of salad dressings.

Before I start, I want to talk a bit about the commercial products available. If you include the generic, ethnic, gourmet, as well as the big and small brand names, the number is only surpassed by the number of flavor varieties to choose from. There seems to be something for everyone, so why make your own?

Well, first the commercial brands all contain artificial ingredients, preservatives, and generally a high amount of salt, sugar and fat. Making them yourself gives you control over these things. Second, commercial dressings usually are close to the flavor ceiling. They won’t accept any taste adjustments .you might want to make. Third, costs are rising, and basic, simple dressing ingredients are found in most homes, especially those for vinaigrettes. Why pay to have several bottles open, when you can make them fresh as needed, using items you keep in supply?

Please understand I’m not going DIY on all salad dressings. Many can’t be easily duplicated without a specific flavoring agent. It’s senseless to buy such products and only use a fraction, just as it is to buy several ingredients in an attempt to recreate a product you like. However, for the everyday salad side, snack or light meal, making the dressing is easy, economical and fun. Most entrée salad recipes include directions for a specific dressing, Cobb and Nicoise Salads for example, not to mention all the grilled chicken ones out there, so you probably already have experience.

The new concept of making salad part of the entrée, encourages incorporating the cooking juices from other items into the dressing. (See posting for Aug.14,2015.) However, traditionally, the ingredients of a salad determine its dressing and a “house” salad is dressed as the chef decrees. Americans expect to be offered a selection of dressings especially for a side or light meal salad. If having this option appeals to you, make several vinaigrettes with different infusions to use alone or have ready to add other ingredients to make more complex dressings. As always, the possibilities are endless. Just use your imagination.

Following are basic vinaigrette directions and some useful variations as well as recipes for other, delicious dressings that can be easily made when wanted. Also, don’t forget that dressings can double as marinades. Simply reserve enough to dress the greens use the rest to flavor the meat.

VINIAGRETTES

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Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add the oil in 3 parts, shaking between. If using a blender or a bowl add oil in a thin stream with machine running or constantly stirring.
To Smooth: Shake in a jar with an ice cube until chilled. Discard ice.
• To Emulsify: Oil and vinegar will separate. To prevent this add a small amount of powdered mustard, paprika or finely ground nuts.

Simple Dressing With Many Uses All recipes yield about ¾ cup
Double basic proportions of oil and vinegar*
1 small shallot or 1/3 a small onion – minced
½ garlic clove- minced
½ tsp. each salt, pepper and Dijon mustard
OPTIONAL 1-2 tsp. dried herbs of choice-for example an Italian blend
Prepare dressing as directed above.

*Infused oil and/or vinegar will affect flavor as will using different types of vinegar.
• To infuse oil or vinegar steep herb fronds, pieces of spices, like ginger, or small vegetables such as garlic cloves or peppers in the liquid until the desired flavor is achieved
• For Tomato Italian vinaigrette use red wine vinegar, substitute 2Tbs.tomato puree for the mustard and add 2 tsp. dried basil or 1 Tbs. chopped fresh
• For Balsamic vinaigrette increase the vinegar by 1 Tbs. and replace mustard with lemon
• For Citrus vinaigrette replace the vinegar with ¼ cup fresh lemon or lime juice and add 1 tsp. of the fruit’s zest.
• For Greek vinaigrette make the Citrus dressing with lemon adding ¼ cup crumbled Feta cheese and 3 Tbs. each chopped mint and kalamata olives. Shake well.
• For French dressing replace ½ the vinegar with lemon juice and add 1/8th tsp. paprika—the paprika will emulsify the dressing. Recommend smoothing with ice.
• For using up Leftovers for each Tbs. of mayonnaise or mustard left in a jar add ¼ cup EACH oil and wine vinegar, or lemon juice, ½ garlic clove-minced-and 1 tsp. dried mixed herbs, salt and pepper to taste.
• For Creamy vinaigrette: Use white wine or cider vinegar. After adding oil mix in 1-2 Tbs. chopped fresh herbs then ¼ cup heavy cream. Store chilled.
• For Low-Fat vinaigrette replace 1/3 oil with juice, broth, fruit or vegetable puree or tea which lowers the acidity of the vinegar. Reducing the oil content further thins the liquid too much, requiring the addition of gelatin or cornstarch to make the dressing coat.

Basic Low-Fat Vinaigrette
¼ cup EACH vinegar and broth or juice
2 Tbs. oil
½ tsp. EACH honey, salt and pepper
1 tsp. Dijon mustard
Combine ingredients in a jar and shake well until blended
Other Easy DIY Dressings All yield about ¾ cup

French Roquefort Dressing
¼ cup crumbled Roquefort, Blue, Gorgonzola or Stilton cheese
2 Tbs. fresh lemon juice—1 Tbs. in reserved depending on taste preference.
½ cup extra virgin olive oil
Mash, whip, shake and/or blend the ingredients, until the cheese is dissolved in the liquid. Store chilled and shake well before using. This is best over a softer lettuce such as Bibb, or red or green leaf.

Asian Peanut Dressing
3 Tbs. rice vinegar
1 tsp. EACH soy sauce and chopped ginger or 1/2 tsp. powdered ginger
½ tsp. chopped garlic or ¼ tsp. garlic powder
Pinch EACH ground cumin and coriander
¼ small onion chopped
1 Tbs. EACH creamy peanut butter and oil
¼ tsp. hot pepper sauce –optional
Place all ingredients in a jar and shake until well combined

Yogurt-Fruit Dressing Makes3/4cup
½ cup plain yogurt
1/3 cup blended fresh fruit of choice
1 Tbs. lemon or lime juice-depending on fruit used
1 tsp. EACH honey and Dijon mustard
Puree all ingredients until smooth. Store chilled

Raspberry-Wine Dressing Makes 1 ¼ cups
1 cup fresh or dry pack frozen raspberries
1/3 cup Merlot
1/3 cup oil
1 sliced shallot
2 Tbs. red wine vinegar
2 tsp. honey
Salt and freshly ground pepper
1 Tbs. sour cream—optional
Puree all ingredients until smooth. Store chilled.

Creamy Dressings Each yields about 1 ½ cups

Basic Dressing Recipe
To make these dressings low-fat, use low-fat ingredients. To lower fat content further replace1/2 mayonnaise with ½ avocado pureed.
2/3 cup mayonnaise
1/3 cup sour cream
2Tbs. white wine vinegar
1tsp. EACH Worcestershire Sauce and Dijon mustard
¼ tsp. cracked pepper
Whisk or blend all ingredients. Store chilled.

• For Ranch Dressing substitute cider vinegar. Add ½ cup shredded carrots,1Tbs. chopped parsley,1/2 tsp. EACH sugar, celery flakes and celery seeds and onion powder.
• For Green Goddess Add ½ clove garlic crushed and 3 Tbs. EACH chopped scallions and parsley
• For Russian add 1/3 cup chili sauce, 2 Tbs. EACH chopped pimento OR pepper, and celery and another tsp. Worcestershire Sauce
• For Creamy Italian add 1 tsp. roasted garlic, 2 Tbs. minced onion,1/2 tsp. EACH dried oregano and basil, or ¼ cup of EACH chopped fresh. Shake or whisk well.

These are just the basic dressing recipes, but there are enough variations included to give you a springboard to finding ways to individualizing them or moving on to create your own. Have fun and Happy Salad Days ahead. Any questions—just contact me and please join us next week.

Jul 2

SUMMER VEGGIE SALAD SIDES

Outdoor meals and/or cold or semi-cold ones, in general, have a “fun” connotation. We look forward to sampling side offerings, ideally lively combinations, which add zing by providing a sharply contrasting taste. These dishes often make you remember that meal. I’m talking about a healthy vegetable or fruit based dishes with low impact on the caloric intake. Perhaps that fact increases our enjoyment, but most accompanying sides are eagerly anticipated, and quickly consumed.

The funny thing about cold or semi-cold meals, especially if served and/or cooked outdoors, is that we get the featured item on our plates, a burger for example, and immediately look around for other foods to add on. If we were inside, we’d probably calculate the carbs and protein in the burger, and limit portions of the other offerings, focusing on veggies. Outdoors, we think nothing of second helpings. This is why these accompaniment recipes are so helpful. They can satisfy that desire to eat more.

Accompaniments have other attributes too. Many pickled and made into salads, simply dressed with oil and vinegar will remain stable and safe in hot weather. Most have a pleasant, crunchy texture and chilled, provide a nice contrast to the other foods being served. All the recipes below are easily prepared and can be made ahead.

Moreover, they are rather inexpensive to make and I’ve included the shelf life for most. Anyone who’s shopped for produce recently knows that the prices per pound now rival that of many meats. Add a large tomato to a head of lettuce and the “simple “salad costs than most cuts and the individual item pricing is topsy-turvy. Easily grown, prolific ‘garden’ vegetables like cucumbers are at ’boutique’ cost, nor are prices projected to lower by summer.

So what’s a meal planner to do to keep interesting fresh side dishes on the menu without it costing? One solution is to study the produce section and try to find things that haven’t skyrocketed. Regular carrots, for example, cost little, are tastier, more versatile than the dwarf variety and make a great slaw. Compare the prices on all greens that are salad friendly. They’re usually interchangeable. For advice see my post for April 23, 2020. Try to find new uses for other items too. One small zucchini, for instance, sliced paper thin goes a long way as an ingredient.

Another solution is to cut down the amount of lettuces or bedding greens, by using frozen vegetables to form the base of the salad. They cost less and go much further. Cut green beans, and broccoli are good selections. Snow peas and edamame are great “fillers”. Canned beets or asparagus are useful salad bases too. Properly presented side salads built around these ingredients, with harmonious dressings, become clever creations, not economic measures.

I’m listing favorite suggestions for these kinds of salad solutions below, with dressing suggestions but please don’t forget all foods have limited tolerance for amount of time they can sit outdoors. Stay safe-check the dishes frequently and don’t save any leftovers which seem ‘iffy’.

RECIPES
Mushroom Salad: Serves 6
1 lb. button mushrooms
2 Tbs. oil
2 Tbs. white vinegar
2 Tbs. olive oil
2 tsp. red wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
Clean the mushrooms by wiping with a damp cloth and snap off stems. Save for another use or cook with caps. Toss mushrooms with the next 2 ingredients and bake on a foil lined sheet in a 350 deg. oven until they release their juice, about 5 min. Mix the other ingredients.to make a marinade. Drain the mushrooms, cool and toss with the marinade. Allow flavors to meld in the refrigerator several hours or overnight. Serve at room temperature. Keeps for several days chilled, but discard after serving.

Chinese Cucumber Pickle: Serves 4
1 lg. (at least 10 oz.) cucumber
1 jicama about 3/4 lb.
1 small carrot in 2 inch matchsticks
2 Tbs. sugar
2 Tbs. vinegar—preferably rice but white or cider will do
1 clove garlic-chopped
¼ tsp. each cayenne pepper and salt
Cut the cucumber in half lengthwise, seed it and slice in ½ inch pieces. Peel and cut the jicama in ½ inch dice. Spray or heat oil in a skillet over medium heat until sizzling; add vegetables and toss until cucumber is bright green. Add other ingredients and stir to incorporate. Chill in glass or plastic for at least 3 hrs. before serving. Keeps for several days chilled, but discard leftovers.

Melon Salsa: Serves 4- 6
½ cantaloupe- meat cut in 1 inch cubes
½ green bell pepper in ½ inch dice
1 small onion halved lengthwise and thinly sliced
½ tsp . lime zest
1 Tbs. fresh lime juice
1 Tbs. chopped fresh min.
1 Tbs. fresh mint leaves—a few extra for garnish
Toss all the ingredients in a salad bowl and chill for 30 min. before serving to let flavors meld
NOTE: Especially good with other meats than beef. Serve at once.

Pickled Red Beet Salad; Serves 4
15 oz. can sliced beets– drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce or baby spinach
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing, depending on consistency, over all.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
**NOTE: Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or cheap viagra from canada deeprootsmag.org A doctor is the best person in such situation you need psychological therapists, and not some pills or supplements. It is often used to tadalafil 20mg no prescription improve the heart condition. The drug is available in cialis levitra viagra 50mg, 100mg and 150mg. Patients with essential hypertension have been found to have low production of http://deeprootsmag.org/category/christinesantelli/?feedsort=rand cialis without prescription nitric oxide by the arteries of the heart due to atherosclerosis. chopped in salads.

Onions Rosemary: Serves 4-6
14oz. bag frozen pearl onions thawed OR 1 lb. fresh, skinned
1 Tbs. oil
2 tsp. powdered rosemary
Fresh rosemary for garnish – optional
If using fresh onions drop into boiling water for about 2 min, until water returns to a boil; drain and dry. Pour oil on a foil lined baking sheet; roll onions in oil to cover and sprinkle with rosemary, rolling to make sure they’re covered. Roast in a preheated 400 deg. oven for 15 – 20 min until beginning to brown. Serve at room temperature. If making ahead, store chilled. Add to salads or serve alone. Serve within 2 days and discard leftovers.

Pickled Baby Corn: Serves 4-6
(2) 12 oz. jars of baby corn cobs
1 whole roasted red pepper (from a jar) halved crosswise and julienned
1/3 cup green “salad” or chopped olives
1 Tbs. oil
1 tsp. white vinegar
½ tsp. Dijon or spicy brown mustard
½ tsp. honey
Pinch turmeric—optional

Fresh ground black pepper to garnish
Place first 3 ingredients in a salad bowl; whisk next 5 together and pour over the corn mix. Toss gently and add a bit of the reserved corn juice if dressing seems stiff. Chill to marinate, tossing occasionally until ready to serve. Garnish with pepper. Keeps for weeks chilled, but discard after serving. Can be served with/on a lettuce.

TOMATOES 2 WAYS
Tomatoes Basil: Serves 4
2 large “beefsteak” tomatoes OR 3 medium ones—ripe
1 Tbs. oil
1 tsp. garlic powder – or to taste
Salt to taste
2 tsp. dried basil OR
1 Tbs. chopped fresh basil leaves
Core and cut tomatoes in 1 inch dice . Toss gently with the other ingredients and ½ the fresh basil, if using. Marinate, chilled, for at least an hour, tossing occasionally. Serve garnished with the rest of the fresh basil. Serve at once.

Pennsylvania Dutch Tomatoes: Serves 4
2 large “beefsteak” tomatoes or 3 medium ones
1 ½ Tbs. cider vinegar
1tsp. sugar
½ tsp. salt
½ tsp. black pepper
Peel tomatoes by plunging in boiling water for a few seconds. Remove the cores and cut each tomato into 4 thick slices. Begin layering slices in a flat bottomed dish or soup plate and top each layer with a bit of vinegar, then salt pepper and sugar, ending with the seasonings . Chill for several hours to marinate. Serve at once.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup raisins dried cranberries or blueberries—optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces . Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French, Peppercorn Ranch, Vadalia Onion, Cole Slaw, Caesar Raspberry vinaigrettes.

Green Bean and Mushroom Salad: Serves 4
8oz. frozen cut green beans
4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained
1 small onion halved and thinly sliced – optional
4 large Romaine leaves, optionally torn into bite-sized pieces
¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil
Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours . Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

Jun 28

UNIQUE RED, WHITE AND BLUE DESSERTS

The 4^th of July and sweets seem to go together. The hot summer day makes us crave something cool and refreshing-usually a sweet. Also, the fireworks are at night, dinner is over, so if we want something to nibble while we watch them, odds are we choose a dessert or similar item. This connection has sparked a whole collection of Red, White and Blue desserts, heightened by the fact that it’s the peak of berry season and they provide the perfect color scheme.

Berry ’Flag’ sheet cakes have become standard and berry pie a la mode is traditional. I’ve written several posts on desserts acceptable for this holiday; see June 29, 2917, May 24, 2018, May 16, 2019, and most recently, April 16,2020, and June 18, 2020. You’ll find more by consulting the site’s archives section, under Contents.

But like everything else this year, the 4^th will be a bit different. With gathering in crowds to watch fireworks discouraged, most people will be seeing them on T.V. This opens the door to more substantial dessert options-things requiring utensils, plates, forks and spoons. So make the holiday seem special again and explore some, not harder but more adventuresome choices? A new and festive dessert could add just the sparkle the day needs.

Below are 8 dessert recipes which can light up the evening. They are not dishes you’re apt to have seen before, but not unfamiliar. Most of them only require 3-5 ingredients, come together quickly without effort and all are foolproof. I think they’ll find places in your regular menus. So Happy 4th of July!

RECIPES

Red, White and Blue Cake: Serves 10-12
1 box red velvet cake mix
Amaretto Liqueur

Filling:
(1) 14 oz. can sweetened condensed milk-NOT evaporated milk
1 pint whipping cream whipped to stiff peaks
Few drops blue food coloring*
1 tsp. Almond flavoring-or to taste
Frosting:
8 oz. cream cheese
8 oz. container Cool Whip
Confectioners’ sugar to taste-optional –I don’t use it
1 tsp. Almond flavoring
Raspberries and/or strawberries and blueberries for garnish
Line a 9 inch layer pan with foil. Mix until incorporated condensed milk, flavoring and food coloring*(1 or 2 drops make an attractive light blue-don’t go too dark). Fold in whipped cream, pour into prepared pan and freeze at least 6 hrs. better overnight.
Bake cake according to directions in (2) 9 inch round pans as directed for layers. When cool, using a fork, puncture each layer several times 1 inch apart and ½ way through. Lightly drizzle no more than 2 Tbs. Amaretto on each layer where punctured. Place 1 cake layer on a plate, top with frozen filling, then 2^nd cake layer. Return to freezer until ready to frost.
Beat frosting ingredients together until smooth, and creamy, adding sugar if desired to taste, then frost entire cake. Scatter or arrange fruits on top to decorate. One suggestion-slice large strawberries lengthwise, leaving the tip intact and separate them into fan shapes. Use blueberries to form ‘stems’. If making ahead store cake in freezer.

Raspberry Cream Pie: Serves 8
(1) 9 inch baked pie crust-crumb preferred
8 oz. cream cheese
¾ cup raspberry fruit spread or jam
1/3 cup milk-cold
1 pkg. (4 serving size) Vanilla instant pudding and pie filling
8 oz. whipped topping-1/2 cup reserved
Red food coloring-8-10 drops
Blueberry Topping Below
Beat cheese and jam, gradually adding milk, and coloring until smooth. Still beating, add pudding mix and beat 2 min. Stir in whipped topping, adjust color if needed and spoon into crust. Chill at least 4 hr. Use reserved ½ cup topping to garnish or place a spoonful on top of blueberry topping below.

Berry Topping: Yield about 1¼ cups
(1) 10 oz. pkg. frozen berries of choice in syrup-thawed
¼ cup jelly or jam made from chosen berries OR equal amount apple, mixed fruit or red currant.*
1 Tbs. cornstarch
Drain 2/3 cup syrup from berries, adding water, juice or ginger ale to make up the difference if there isn’t enough syrup. Combine syrup, jam and cornstarch in a saucepan and cook over low heat until cornstarch is dissolved and mixture thickens. Remove from heat, stir in berries and chill until serving.

Serve in spoonfulls on top of dessert.
*For frozen bagged blueberries, place frozen blueberries with 1/3 cup water in a saucepan and cook over low heat until berries thaw, adding sugar to taste until sugar dissolves, then remove berries and proceed as above.

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Red, White and Blueberry Yogurt ‘Cake’: Serves 4 +
(4) 8 oz. containers blueberry yogurt
1 pt. fresh raspberries
2 cups vanilla yogurt
Line a sieve with 2 layers of cheesecloth allowing excess fabric to drape over the sides. Put blueberry yogurt in a bowl and stir well until the mixture is dark blue, then pour into the lined sieve, covering with fabric overhang. Place sieve over a bowl and refrigerate 24 hrs.to drain. Discard liquid, invert thickened yogurt onto a plate and form into a thick cake shape. Wash and dry raspberries and place, carefully, individually on top of molded yogurt, completely covering it. Beat vanilla yogurt until creamy and present in a dish alongside cake. Can be made a slightly in advance, store chilled.

Tipsy Berry Parfaits: Serves 6*

2 pints fresh strawberries or raspberries
2 pints fresh blueberries
9 Tbs. Fruit flavored liqueur like Crème de Cassis or Chambord, sweet sherry or brandy
2 cups crème fraiche, sweetened sour cream or sweetened whipped cream
wash the berries well and let them dry naturally to avoid bruising. Put them into a bowl and pour the liqueur over them, add freshly ground black pepper and marinate at least 1 hr.at room temperature. Spoon berries, then cream in layers into deep wine goblets or parfait glasses. Top each with 2 Tbs. cream and some reserved berries.
*NOTE: This mixture is also delightful as a filling for crepes, or honeydew melon halves, topped with the cream

White Chocolate Cheesecake Squares: Yield 25

(1)12 oz. pkg. white chocolate chips
1 cup sugar
(2) 8 oz. pkgs. Cream cheese
½ cup strawberry jam
½ cup blueberry or black raspberry jam
1 Tbs. lemon juice
Line an 8 x8 inch baking pan with parchment rectangles at right angles so they don’t overlap or wrinkle. Cream together sugar and cream cheese. Melt chips stirring until smooth and add to cheese mix, stirring until smooth. Pour batter into pan and freeze, covered with wax paper, at least 1 hr. until firm. While still in pan cut into 25 squares and move to a plate with a spatula. Divide the lemon juice between the jams and melt them slowly to make glazes. Spoon each glaze evenly over half of each square or allow to drizzle in ribbons over the squares. Store chilled, not frozen.

Raspberry Swirl Cheesecake: Serves 10
1 ½ cups slightly sweetened fresh or frozen raspberries
(1) 14 oz. can sweetened condensed milk NOT evaporated
3 eggs
(1) 9 inch crumb pie crust
Fresh raspberries, blueberries OR see Berry Topping above for garnish
Blend raspberries until smooth and strain to remove seeds , stir in 1/3 cup condensed milk and set aside. Beat eggs, cheese and remaining milk until smooth and pour into pie shell. Top with berry mix and using a thin knife, gently swirl it through the cheese mix. Bake in a preheated 350 deg. oven for 25-30min.until center is just set. Cool then chill at least 4 hr. Garnish with Berry Topping or fresh berries and cream.

Raspberry Souffle: Serves 4
(1) 10 oz. pkg. frozen raspberries-thawed
5 egg whites
½ cup sugar
½ cup whipping cream + 4 tsp.
2 Tbs. Chambord or other raspberry liqueur
Few fresh blueberries-optional for this occasion
Use a little of the egg white to brush the inside of 4 individual 3 ½ oz. ramkins or custard cups, then coat with the sugar. Blend the raspberries until smooth. Beat the remaining egg whites, gradually adding the remaining sugar until stiff peaks form, then fold them into the raspberry puree. Pour the mix into the prepared dishes and bake at 375 deg. for 13-15 min. until puffy. Garnish with the remaining cream whipped with the liqueur and top with the berries.

Fresh Blueberry Cake: Serves 8-10
2 ½ cups flour
5 Tbs. butter
2 eggs
1 cup sugar
¾ cup milk
2 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon

2 cups blueberries-lightly sprinkled with sugar
Cut 4 Tbs. of butter into the flour and sugar until the texture of gravel, reserve 3/4 cup and set aside. Add eggs, baking powder and vanilla to bowl and beat batter until smooth. Pour batter into a greased 9 inch springform pan, spreading it up the sides, forming a hollow in the center of the pan. Fill the hollow with the berries, dot with the remaining 1 Tbs. butter, sprinkle over the cinnamon. Work the reserved batter until crumbly and sprinkle over the berries. Bake 5 min.in a preheated 450 deg. oven, reduce heat to 350 deg. and bake for 20-30 min. Cool 5 min. before removing sides from pan. Serve warm or cold optionally garnished with a few raspberries or strawberries and whipped cream.

Jun 18

UPDATING ANTIQUE DESSERTS

After weeks of being confined with limited new vistas to explore, trying something a bit different in the kitchen might seem a nice change and any change right now is welcome. I’ve had some fun lately testing old dessert recipes. Making one for Father’s Day might be just the right diversion.

Actually the ones I’m suggesting aren’t new; society. they’re old, very old. They were popular in Europe before the U.S. was settled and favorites of the colonists. I’ve modernized some and give options to suit individual situations, but all deliver a sweet ending to dinner. The recipes are simple and straight forward, can be made ahead, make a lovely presentation and are delicious.

Moreover, there’s nothing better on a hot summer day than a cold, sweet treat, especially if it’s easy to pick up and smooth to swallow. This year, however, it’s not going to be so simple to pop into a store and buy a cone or a cold soda. Learning a few recipes to have in the fridge will come in handy, especially if they don’t melt and drip over your hands and clothes leaving a sticky mess. These treats can be kept chilled and spooned into cups or dishes for individual servings and it can be fun to dip (pardon the pun) into the past.

It’s important to remember is that these recipes have endured to the present day, and are, in fact, enjoying resurgence in popularity especially in Europe. Best of all, now they can be made and/or served in plastic cups “to go” . The first three trace back to “Cookery Books’ circa 1585-1650 and may have earlier origins. I include a little background with each recipe to make it more interesting.

Perhaps the best known of the dessert recipes below is the traditional English Trifle. I give three recipes for this dish as I do for the Syllabub. I have selected the versions of each dish which I thought most geared to today’s tastes not just in flavor but healthier as well, and my aversion to using raw eggs due to Salmonella is resolved.

Of course, in their original form all these recipes relied on whole foods in their natural state. Lightness was achieved through whipping eggs and cream, Flavor depended on fruits, wines, spices and herbs. Today’s consumer may have issues with the cholesterol, carbohydrates, even the possibility of salmonella, so I’m quoting more modern versions.

To make the recipes meet today’s dietary standards the full egg custards are replaced by pudding mix and I suggest using Wilton’s Meringue Powder (available in most craft stores) to replace the beaten eggs whites to avoid any question of salmonella . It whips to peaks with the addition of a little water, and requires the same amount of sugar as the individual recipe demands. Just follow the directions in the container. Another option is to replace beaten egg whites with whipped topping.

Even so, these desserts still have fewer chemically altered ingredients and/or artificial additives than similar commercial products. As mentioned above, they can be made in plastic cups for portability and preserved by freezing. Although they may take a bit of time to make, they’re far more wallet friendly than the Ice Cream Truck treats, always on hand and best of all they don’t drip!

RECIPES
Raspberry Fool: Serves 4
There is a debate that the name Fool is an English mispronunciation of the French verb Fouler meaning “to press” because fruit is pressed to make it . Originally associated with gooseberries, it is now made with a wide variety of berries.
10 ½ oz. raspberries + a few for garnish–strawberries or a mixture of other berries work too
¼ cup + 1 Tbs. sugar
½ cup mascarpone or ricotta cheese—optionally, plain Greek yogurt can also be used
1 tsp. vanilla
1 egg white
Crush the berries slightly and heat with 1 Tbs. sugar for about 5 min. until berries soften. Cool. Whisk or beat cheese and vanilla. Separately whisk or beat egg until soft peaks form, add sugar and continue beating into stiff, glossy peaks Add egg mix to cheese one and fold in berries. Spoon into 4 serving dishes, garnish with extra berries and chill at least 1 hour.

Syllabub: Serves 4
Of these desserts, this is perhaps the easiest to make. Though, undeservedly, the one least seen today it was very popular in Colonial times. In fact, history says that Syllabub was a particular favorite of George Washington’s and he boasted about Martha’s recipe. I give three versions below. Truly designed for hot weather it was ladled from a bowl and consumed from special glasses, still available online. They had spouts extending from the base through which to sip the cream as it melted. A regular glass and straw work as well. Today it can be made in individual servings, well chilled or frozen and served with spoons and/or straws.
Recipe I –A simple everyday version
11/2 cups heavy cream
Juice + zest from 1 lemon
2 Tbs. cream sherry
½ tsp. vanilla
¼ cup sugar
Allow lemon juice, zest, sugar, vanilla and sherry to marinate overnight. Whip cream, then add other ingredients. Whisk or beat to blend well. Pour into glasses and chill well.

Recipe II – The more traditional from epicurious.com Double or triple for a crowd.
6 Tbs. sweet dessert wine—Port, Sherry or other wines
6 Tbs. sugar
1 Tbs. Brandy
3 Tbs. fresh lemon juice
1 tsp. lemon zest
Pinch nutmeg
1 cup heavy cream
Fresh berries for garnish
Mix first 6 ingredients and marinate overnight. Whip cream and fold in the other ingredients. Spoon into 4 glasses and chill well. Garnish with berries.

Recipe III: Orange Syllabub: Serves 4
This recipe calls for beaten eggs whites. Due to the concerns over Salmonella, I recommend substituting Wilton Meringue Powder for the raw eggs. It’s available at all bakery supply stores and craft stores that sell baking There are a number of things which could be achieved by sharing information early on in the ENS, and if this order tadalafil from india development is affected, the second brain cannot form properly. This problem is largely found in men between the ages of 40 and 70, have male impotence to some sildenafil cheapest price degree. Our great quality cialis canadian icks.org of the drugs is a great way to save money and a majority of cancer symptoms by killing off tumor cells or stopping them from growing further. So before there was viagra price icks.org ED would mean a single-storied home, washroom with get cafe, smaller number of stairways and planning for wheel chair gates. equipment such as A.C.Moore*.
2 ½ cups plain yogurt
2 egg whites*
6 Tbs. skim milk powder
4 Tbs. sugar
4 oranges
4 Tbs. orange zest-from oranges+ 1 Tbs. or enough for garnish
Cleanly remove the segments from the oranges, divide them among 4 dessert dishes and chill. Zest enough of the rind for the recipe. Combine all ingredients except the eggs (or meringue powder) in a bowl and chill for 1 hour. Whisk or beat the eggs until stiff peaks form and gently fold into the other ingredients. Spoon over the orange slices, garnish with the reserved zest chill 1 hour and serve.

Trifle; Serves 6-8 in recipe I – recipe II serves 4
Trifle is best known as an English dessert. However, they construct it differently with the cake and jam on the bottom, then fruit, custard and whipped cream. In America we repeat the layers.
I had a chance to appreciate its refreshing qualities during an afternoon reception on a hot July day a few years ago. Normally served from trifle bowls, which look like large wine goblets with flat bottoms, it can also be served chilled, in individual portions. The flavor of the pudding can be changed to taste, White Chocolate, Coconut, Lemon etc., as can the type of fruit preserve. Trifle recipes also allow for a wide range of summer fruits. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
Recipe I
3.5 oz. pkg. vanilla pudding and pie filling mix –or optionally other flavors
1 cup milk
1 cup sour cream
1tsp. lemon zest
10 oz. jar fruit preserves or jam
2 cups whipped cream
½ cup sherry – optional
4 cups sliced fruit or small whole berries + a few in reserve for garnish
Make the pudding with the milk and fold in the sour cream. Mix the jam with the sherry, if using and lemon zest. Completely cover the bottom of a flat bottom bowl with 1/3 the cake slices and spread with 1/3 of the jam, then with 1/3 of the fruit. Top with 1/3 of the pudding, then 1/3 of the whipped cream. Repeat layers 2 more times ending with whipped cream. Garnish with reserved fruit and chill well . Serve spooned into dessert bowls.

Recipe II – Almond Trifles – From Practical Cookery
8 Amaretti cookies
4 Tbs. brandy
1 1/3 cups raspberries
1 ¼ cups custard or vanilla pudding from a mix made according to package directions
1 ¼ cups plain Greek yogurt
1tsp.almond extract
2 tsp. slivered toasted almonds/
1 tsp. unsweetened cocoa powder
Crumble the cookies, sprinkle with the brandy and divide among 4 glasses. Allow to soften 30 min. Cover with a layer of raspberries then a layer of pudding. Top with yogurt mixed with almond extract. Garnish .with cocoa powder and slivered almonds. Chill well.

Recipe III: American Trifle Recipe: Serves 8
Note: the flavor of the pudding mix can be changed to taste, White Chocolate, Coconut, Lemon etc., as can the type of fruit preserve. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
(1) 4 serving package of Vanilla instant pudding-pie filling
10 oz. pound cake –available at the Dollar Store
10 oz. jar of raspberry preserves-whole fruit
3 ripe bananas –sliced*
¼ cup sherry, brandy or orange juice
1 cup sweetened whipped cream –optional garnish
¼ cup berries and/or a few mint leaves for garnish
Arrange 1/3rd of the cake in a single layer to completely cover the bottom of a deep glass bowl or large compote dish (clear glass is best) Spread with 1/3rd the preserves, sprinkle with 1/3rd the liquor or juice, spread with 1/3rd the banana slices and top with 1/3rd the pudding . Repeat layers twice ending with pudding, Top with whipped cream if using and garnish with berries and/or mint. Chill for up to 1 day.
* The banana protects the cake from becoming too moist and falling apart. Other fruits, such as strawberries or peaches, can be sliced and put on top of the banana for extra flavor.

Summer Berry Pudding:
Not really a ‘pudding’ in the American context, but rather in the English one where ‘pudding’ is term meaning ‘dessert’. The original recipe calls for thin slices of white bread but I’ve found wheat bread gives a deeper dimension to the flavor. I’m giving two options for making and serving, individually and in a single presentation . The sauce, really a coulis, can be served with either by adjusting the recipes to hold back a few berries or adding a few extras.
General ingredients
2 lb. mixed berries, strawberries, blueberries, blackberries, red or black raspberries, cherries, currents about 2/3 lb. of each of three types
¾ cup sugar
Whipped cream or sweetened sour cream to garnish
Butter or oil for lightly greasing the bowl or cups
8 thin slices white or wheat bread crusts removed
For one large communal pudding: Serves 4-6
Line a 4 ½ cup greased bowl with the bread leaving no spaces. Mix the fruit and the sugar in a saucepan and bring to a simmer. Cook, covered 8-10 min stirring once. Cool slightly and pour the fruit into the bowl, with as much juice as possible, being sure to add some around the sides of the bowl and cover top with bread . Place a plate on the top and tin cans on the plate to weigh it down, Refrigerate overnight. Invert pudding onto a platter and serve with chosen garnish. If sufficient juice remains, it can be thickened with the proper amount of cornstarch and served as a sauce.

Individual Servings: Serves 6
1 ¼ cups water.
Grease and line (6) ½ cup – cups or molds with bread. Dissolve the sugar in the water, then boil for 2 min. stirring often. Hold back about ½ lb. of one fruit, raspberries are good for this, add the rest to the pot and simmer only until they soften but still retain their shape. Spoon fruit into the molds and, following the above directions, add the juice, cover the tops with bread and weight them down. Reserve extra juice for sauce recipe below. Refrigerate overnight. Invert to unmold and serve, garnish and pass sauce.
To make coulis sauce
Puree reserved fruit and press through a strainer. Add enough reserved juice to make the sauce coat a spoon-or to desired consistency.

Balsamic Strawberries: Serves 4-6
I’m including this recipe, because if you need something a bit different, delicious, seasonal and super easy, here’s your answer. Just pick up a pack of berries in the market and you’re set to go. If you want to make the dish seem more important, add a tablespoon of ricotta cheese to the bottoms of the individual serving dishes.
1 lb. fresh strawberries- hulled and halved if very large
2-3 Tbs. Balsamic vinegar—allow ½ Tbs. per serving.
Freshly ground black pepper
Fresh mint leaves- chopped, saving a few leaves for garnish
Make sure the berries are completely dry or they may become soggy. Marinate the berries in the vinegar, adding several twists of pepper, chilled for up to 4 hours. Just before serving stir in the chopped mint. Serve from a bowl or in individual dishes on top of ricotta.

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UNIQUE RED, WHITE AND BLUE DESSERTS

UPDATING ANTIQUE DESSERTS

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