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Apr 11

TRULY FRESH SPRING SALADS

TRULY FRESH SPRING SALADS

My post on Feb. 22, 2024 discussed spring-like salads which often contain imported spring produce. Frequently, the calculated dates of our spring holidays are at odds with Mother Nature’s schedule. We want to welcome the new season in our feasts, but when the holidays come early, it’s a problem. So we improvise, using produce available all year.  This makes us even more eager to enjoy the new crops when they’re ready, usually several weeks later.

Spring vegetables differ from those of other seasons in that we don’t have to wait for them to ripen but enjoy them young, tender and raw; fleeting qualities which don’t hold up well with time or  transport. That’s what makes them so special. We don’t have to cook them as accompaniments to the entrée, but can eat them as snacks or in salads, savoring the fresh, delicate flavor. 

It’s this unique, naturally crisp-tender texture and flavor which distinguishes the spring-like salads from the ones made with real spring produce. The ingredients may even be the same, but the first will have mature items, harvested up to weeks before and transported, while the latter will have young produce, hours out of the earth. These salads are special, worthy of a whole meal, while the crops are new.

RECIPES


Green Peas, Lettuce and Scallions (Green Onions) Serves 6

Salt and pepper and lemon pepper

2 heads Bibb lettuce-halved lengthwise

3 bunches scallions—roots and tough green ends trimmed

1 lb. peas- frozen or fresh

1 Tbs. oil

Salt and pepper and lemon pepper

Melt the oil in a sauce pan over low heat; gently toss the lettuce and scallions to coat well.

Pea and Tomato Salad with Basil: Serves 6-8
1 lb. fresh or frozen green peas
1pt. cherry or grape tomatoes-halved
3 Tbs. olive oil
½ + cup finely chopped fresh basil or 1-1 ½ Tbs. dried-o taste
Salt to taste
Garlic powder to taste-optional
Cook peas until crisp tender. Combine all ingredients in a salad bowl and toss gently. Chill at  least 1 hr. for flavors to meld.
NOTE: Cut green beans can substitute for the peas

Spring Spinach Salad: Serves 6-8—depending on size of bag OR
7-12 oz. . fresh, spring spinach
4-6 red radishes= 1 per serving
¼ cup toasted, chopped walnuts
4-5 fresh strawberries per serving – halved if large
½ cup crumbled feta cheese—optional for garnish
Vinaigrette dressing of choice—Raspberry suggested
Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing.

Nana’s Hot Boiled Dressing
This dressing is an old, favorite family recipe. It’s wonderful cold in place of mayonnaise for sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions. Young spring spinach is best but the “baby” found pre-packed in bags all year is acceptable. Just make sure all greens are well washed and the hard part of the stems is snapped off. Either salad can be garnished with crumbled bacon. Used cold with the addition of quartered hard boiled eggs it can make a meal of the spinach version.
Recipe: Makes about 2 cups
3 Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
1 tsp. salt
1 Tbs. butter
½ cup cider vinegar
½ cup water
2 eggs – well beaten
Using the top of a Bain Marie or double boiler, whisk together the first 5 ingredients. Whisk in the next 3 and place top pot over bottom in which the required amount of water is boiling. Cook, constantly stirring, until smooth and butter is melted. Pour a little into the beaten eggs, stirring to prevent curdling, pour the rest of the hot liquid into the eggs. Then return the mixture to the top of the double boiler and cook constantly stirring until mixture is thick and smooth.
Serve hot over chosen cleaned greens. Do not use over lettuces. All greens will wilt with the heat and lettuces don’t stand up well.
NOTE: Chill leftover and use as mayonnaise or a salad dressing.

Dandelion Salad: Serves 4-6
1 bunch dandelions (about 1 lb.
1/2 -3/4 cup Nana’s dressing (above)
Trim heavy stems and rinse dandelions well. They can hold a lot of soil. Dry leaves, place in a salad bowl and toss with dressing The dressing should be warm, either freshly made or re-warmed I the microwave. It quickly wilts the greens, so serve at once.
NOTE: Dandelions are available in many markets, but only in spring. They can also be harvested from your yard but only if there have been no weed control treatments applied for 1 year.


Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.
For Marinating: Vinaigrette of choice is best
For Saucing: A plain white sauce is good or optionally for 4 servings combine

1 cup cooled cooking water

1 Tbs. cornstarch

Lemon pepper to taste

Dissolve the cornstarch in the liquid and bring to a simmer, stirring constantly until thickened. Add seasoning to taste. For a richer sauce, add 1 beaten egg yolk to the cooled sauce and reheat, over low, stirring constantly until sauce is quite thick. Check to adjust seasoning.  
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Green Beans with Shallots: Serves 4 – From- https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html
2 Tbs. olive oil or unsalted butter

2 large shallots, thinly sliced

1/2 cup water

3/4 pound (12 ounces) French string beans (haricots verts), trimmed

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Pinch sugar

Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 min. Do not brown. Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 min. Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 min. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.

Bell Pepper-Radish Salad: Serves4-6
3-4 large Bell peppers-different colors- in julienne
1 small bunch of radishes-trimmed and bulbs sliced thin
2-3 sliced plum tomatoes
1 rib celery-in small dice
Balsamic vinaigrette
Combine all ingredients and chill for 30 min. Lightly drizzle with dressing before serving.

Sour Cucumber with Dill: Serves 4

3 small cucumbers thinly sliced-mandolin recommended

3 small red onions thinly sliced- mandolin recommended

3 Tbs. chopped fresh dill + a few sprigs to garnish

5-6 Tbs. cider vinegar diluted with 2-3 Tbs. water

Salt and pepper to taste

In a large bowl combine the cucumbers and onions with salt and leave for 10min.until they ‘weep. ’Rinse well and drain. Add diluted vinegar, the dill and toss well. Marinate in the refrigerator 2-3 hours and serve cold, drained garnished with dill sprigs.

Cucumbers in Sour Cream: Serves 2

2 medium cucumbers-thinly sliced-mandolin recommended

Cider vinegar to taste

Sugar to taste

1 cup sour cream

Salt

Paprika

Place the cucumbers on a plate and liberally sprinkle with salt. Allow to sit about 15 min, until they ‘weep’. Rinse and drain well. Mix the sour cream with vinegar and sugar to taste-mildly sweet-sour. Refrigerate both separately. Just before serving, place half the cucumbers in a flat-bottomed bowl, then ½ the cream. Dust with paprika and repeat with the rest of the cucumbers and cream, ending with the paprika. Be sure to serve well chilled. This salad can also be served in individual saucers.

Bibb (or Boston) Lettuce with French Roquefort Dressing: Serves 4
head of Bibb lettuce-torn not cut in bite sized pieces

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.

Strawberry, Walnut Salad: Serves 8-From  https://www.walderwellness.com/strawberry-walnut-salad-with-goat-cheese/ula)
4 cups spring mix (mesclun mix) (or spinach/arugula

2 cups fresh strawberries, sliced into quarters (stems removed)

1 cup raw walnuts (or pecans/almonds)

1 medium-large avocado, cut into chunks-optional

1/2 cup goat cheese, crumbled (or feta/blue cheese)

1/4 cup fresh basil, chopped (or fresh mint)

Salt + pepper, to taste

Balsamic Vinaigrette:

1/4 cup olive oil

Toss the greens with the olive oil in a salad bowl. Then layer, either in the bowl or on plates, the greens, avocado, if using, strawberries and nuts. Drizzle with vinaigrette, scatter cheese over top and serve.

Indonesian Spring Salad: Serves 4 as a luncheon, 8 as a side
10 oz. small, slender whole green beans or cut green beans-cooked to crisp tender
10 large field spinach leaves or 10oz. pkg. of baby spinach-sliced thinly
2 ½ oz. snow pea sprouts-strings removed
1 small red pepper-capsicum-or similar amount of hot pepper-juillianed
1 medium red onion-thinly sliced
3 ½ oz. bean sprouts
Combine all ingredients in a salad bowl.
Spice Dressing
2 Tbs. canola oil
1 clove garlic-crushed
1 tsp. grated fresh ginger
1 small red chili-copped OR jalapinos
2 Tbs. desicated coconut*
1 Tbs. brown (rice) vinegar OR Balsamic
1/3 cup water
*Desicated (flaked) coconut is available in markets, but I make it by drying regular shredded coconut, on a baking sheet, in a 145 deg. oven for 1 hr. and then crushing it.
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

Apr 4

Spring Vegetables (2)

SEASOBABLY DRESSED SPRING VEGETABES

Thanks to modern, global horticulture, improved refrigeration and transportation, we’re no longer relegated to serving vegetables strictly in season and waiting for local harvests. Many produce items are in markets all year both fresh and frozen.

They are welcomed for their tender crispness and fresh, delicate favors but also because they are positive proof that winter is really over. Unfortunately, much as we want to feature these veggies in our spring holiday meus, Mother Nature isn’t always in sync with pre-set, calculated calendar dates.  So we have to improvise.

Never have we had more access to fresh ‘spring’ produce all year, carrots, spinach, radishes, scallions, or to better quality frozen, green beans. So, although they don’t equal the truly fresh, new, local crop, there’s a lot to work with in creating acceptable substitutes.

The thing which sets spring vegetable apart from those of other seasons is that they are best while young and tender, rather than ripe and fully matured. Youth and freshness are key to both appearance and taste. Preparation is focused on maintaining and conveying these qualities, so cooking them is a case of less is more. A pinch of salt in the water, a dab of butter when plating them is often enough. For Spring Vegetable recipes see posts on  May 17,2014,   Apr. 9, 2015,   Mar. 3, 2016,   Mar. 31, 2016,   Apr. 6,2016,   Apr. 20, 2017,   Mar. 15, 2018,   Mar. 29, 2018,   Apr. 2, 2020,   Mar. 25, 2021.

On the other hand, this is the saving grace if you’re forced to depend on regular market offerings. The door is open to doctor them a bit to taste like the real thing. Not by using the sauces, syrups or bolder herbs and spices which are used on vegetables of other seasons, but with the delicate addition of herbs and spices also associated with spring. Mint, parsley and dill are prime examples. Ginger root is considered a light spice, and a squeeze of fresh lemon juice, though not seasonal, always brightens taste. I’ve written several posts giving recipes to use as examples.

Two tips on dealing with fresh or frozen vegetables at any season; first, they can always be made a bit special by preparing them in 2 quick ways. One to glaze them; boil or steam them to crisp tender, then sauté them with butter (about 1 Tbs. per pound) and appropriate seasonings until well coated and shiny. See carrots below. Two: braise them by immersing them in a flavored liquid, covering the dish and slow baking until vegetables are tender. See leeks below. Second tip: adding herbs is the easiest way to flavor vegetables, especially in spring when herbs are themselves, a new spring growth.

The recipes below illustrate how this is done, and, hopefully, give you ideas for serving spring vegetables. Oh, and do try the radishes. They’re delicious! Two easy tips on

RECIPES

Green Beans with Shallots: Serves 4 – From- https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html

2 Tbs. olive oil or unsalted butter

2 large shallots, thinly sliced

1/2 cup water

3/4 pound (12 ounces) French string beans (haricots verts), trimmed

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Pinch sugar

Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 min. Do not brown. Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 min. Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 min. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.

Peas and Mint Serves 4-6

1 lb. fresh or frozen peas

¼  cup. chopped fresh mint.

2 Tbs. butter

Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.

Green Peas, Lettuce and Scallions (Green Onions) Serves 6

1 Tbs. butter

Salt and pepper and lemon pepper

2 heads Bibb lettuce-halved lengthwise

3 bunches scallions—roots and tough green ends trimmed

1 lb. peas- frozen or fresh

1 Tbs. oil

Salt and pepper and lemon pepper

Melt the oil in a sauce pan over low heat; gently toss the lettuce and scallions to coat well.

Gingered Carrots: Serves 4

1 lb. carrots sliced on an angle

2 Tbs. oil

1 inch fresh ginger grated

1Tbs. poppy seeds

Lightly boil the carrots until just tender 8-10 min; drain well… Sauté in a pan with the oil, ginger and poppy seeds until glossy and just tender. Don’t allow to burn. Serve hot.

2) Prepare the carrots as above. Sauté them with 2 Tbs. melted butter, ½ cup maple syrup, 1 tsp. cinnamon until tender and glossy. Season with salt and pepper if needed. Serve hot.

3) Proceed as above and sauté the carrots in 2 Tbs. butter, ½ tsp. nutmeg, juice of 2 oranges and zest of 1 orange until glossy and tender. Add freshly ground pepper to taste.

4) Proceed as above, using 3 Tbs. butter and ¼ cup honey. This may need a drop of lemon juice.

Carrots roast well tossed with a bit of oil, 1 tsp. of balsamic vinegar and dusted with herb of choice, they take about 30 min. at 350 deg. just watch that they don’t shrivel.

2) They can also be baked. Cut them in sticks and lay the raw carrots in a shallow pan. Pour over 1 cup stock or broth and sprinkle with 2 Tbs. fresh or 1 Tbs. dried herb of choice, thyme, rosemary, sage, marjoram or dill. Dot with 2 Tbs. butter and bake 350 deg. for 30-35 min. until stock is absorbed Taste for salt and pepper if needed. Serve hot.

Thyme Baked Carrots: Serves 4 

1 lb. carrots-small regular carrots are best for this-peeled, julienned (¼ x 3 inches)

1 cup chicken or beef stock

2 Tbs. chopped fresh thyme-parsley, marjoram or sage will also due

2 Tbs. butter

Place the vegetables in a shallow baking dish, pour the stock over, season, scatter the thyme on top and dot with butter. Bake at 350 deg. for 35-40 min. until stock is absorbed and carrots are tender. Serve warm.

Asparagus

Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.

For Marinating: A vinaigrette of choice is best

For Saucing: A plain white sauce is good or optionally for 4 servings combine

1 cup cooled cooking water

1 Tbs. cornstarch

Lemon pepper to taste

Dissolve the cornstarch in the liquid and bring to a simmer, stirring constantly until thickened. Add seasoning to taste. For a richer sauce, add 1 beaten egg yolk to the cooled sauce and reheat, over low, stirring constantly until sauce is quite thick. Check to adjust seasoning.  

Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Braised Leeks: Serves 6

Leeks are prone to retain soil. To clean cut to within 1 inch of the white part, soak well and hold under running water. If some dirt is still visible, cut them in half lengthwise.

6-8 Leeks-cleaned

1 cup + chicken broth

6 Tbs. Butter

Salt

Steam the leeks in a covered pot with the broth and salt to taste until tender. Drain and melt the butter in a pan, add the leeks and cook over medium heat, turning often, until lightly colored. Check salt and serve hot with butter pored over. Garnish with parsley or dill.

Braised Fennel: Serves 4

2 heads fennel – stalks removed and quartered

1 Tbs. butter

1 Tbs. oil

Enough broth to partially cover

Salt and pepper

Sauté the fennel in the butter and oil until golden on one side and slightly translucent about 5 min. Pour over broth, cover pan and simmer until tender about 15- 20 min. Season and serve hot. 

Fennel also combines well with radishes, cucumber, cabbage, celery, pears, apples, grapes and most nuts citrus fruits, pieces, zest or juice spark its flavor as does a bit of vinegar in the dressing. Because of fennel’s unique flavor, some may think it’s hard to be creative in using it, but the opposite is true. Aside from braised, fennel doesn’t like to be alone and readily combines with other foods.  Actually, it’s an excellent place to learn to be creative, and salads are a good platform, especially the newer ones combining many ingredients, including grains and seeds.

Spring Spinach Salad: Serves 6-8—depending on size of bag OR

7-12 oz. . fresh, spring spinach

4-6 red radishes= 1 per serving

¼ cup toasted, chopped walnuts

4-5 fresh strawberries per serving – halved if large

½ cup crumbled feta cheese—optional for garnish

Vinaigrette dressing of choice—Raspberry suggested

Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing.

Nana’s Hot Boiled Dressing

This dressing is an old, favorite family recipe. It’s wonderful cold in place of mayonnaise for sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions. Young spring spinach is best but the “baby” found pre-packed in bags all year is acceptable. Just make sure all greens are well washed and the hard part of the stems is snapped off. Either salad can be garnished with crumbled bacon. Used cold with the addition of quartered hard boiled eggs it can make a meal of the spinach version.

Recipe: Makes about 2 cups

3 Tbs. sugar

½ tsp. dry mustard

1/8 tsp. paprika

1 Tbs. flour

1 tsp. salt

1 Tbs. butter

½ cup cider vinegar

½ cup water

2 eggs – well beaten

Using the top of a Bain Marie or double boiler, whisk together the first 5 ingredients. Whisk in the next 3 and place top pot over bottom in which the required amount of water is boiling. Cook, constantly stirring, until smooth and butter is melted. Pour a little into the beaten eggs, stirring to prevent curdling, pour the rest of the hot liquid into the eggs. Then return the mixture to the top of the double boiler and cook constantly stirring until mixture is thick and smooth.

Serve hot over chosen cleaned greens. Do not use over lettuces. All greens will wilt with the heat and lettuces don’t stand up well.

NOTE: Chill leftover and use as mayonnaise or a salad dressing.

Sautéed Spinach and Garlic: Serves 4

1 ½ lb. baby spinach or 1 large bunch field spinach

6 cloves garlic -chopped

2 Tbs. oi

Salt and freshly ground pepper to taste

Fresh lemon juice-optional

Trim stems of field spinach if using. Wash spinach and spin almost dry. In a large skillet, sauté garlic in oil over medium heat, 1 min. but don’t allow to brown. Add all the spinach, salt and pepper and stir with a wooden spoon to coat with oil. Cover pot and cook for 2 min. to wit spinach evenly. Uncover and continue cooking and stirring until spinach is tender and garlic is fragrant, about 2-5 min. more. Serve at once with an optional squeeze of lemon.

Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.

1 lb. radishes-trimmed and split lengthwise

1 Tbs. minced garlic

1 Tbs. rice vinegar or other light, flavored vinegar

¼ cup olive oil

Salt and pepper

Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.

Caramelized Shallots or Pearl Onions: Serves 4-6

1 ½ lb. shallots or pearl onions – skins peeled but root ends left on

1 Tbs. sugar

2 Tbs. butter

2 Tbs. oil

1 cup water, wine or broth

Sauté the shallots in the melted butter and the oil over medium heat until golden. Sprinkle in the sugar, toss to coat and continue to cook on low heat, until vegetables begin to glaze. Add liquid, cover and cook for 2-7 min. until vegetables are tender. Remove lid, allow steam to escape and cook until liquid evaporates and shallots are light brown and well glazed.

Mar 28

Spring Cakes (1)

CAKES THAT SAY “ HI SPRING!”

For years I’ve been explaining why appropriate cakes are the ideal dessert for winter holiday events. They’re delicious, popular, decorative, can be made ahead, frozen and thawed before serving. (See post of Dec.9, 2020)  Last year, I suddenly realized a different line of appropriate cakes are ideal for the spring holiday feasts too, for the same reasons.

The general conception of ‘spring desserts’ is a berry presentation, but, as stated last week, Mother Nature is usually late, especially with fruits, for the holidays. There are fresh berries, particularly strawberries and blueberries, in markets all year but lacking the taste and texture of field grown local crops, they’re better for baking at this time. Pastry simply doesn’t shout ‘SPRING’. 

Cake can mimic the colorful candies of the season, even copy some textures and flavors, like chocolate and coconut. Still better, they provide wonderful spaces to use those berries to create fabulous decorations.

Spring Cakes are lighter in texture and more subtle in flavor. They bring a freshness to the table which personifies the spirit of the season. Spring Cakes are great as treats on a weeknight or weekend, such as the Vegetable Cake below, and with small alterations or optional frostings and garnishes, most become a decorative headliner at a holiday feast or special occasion.

Another feature of Spring Cakes is their individuality. All of the recipes below, with two exceptions, are made from scratch rather than commercial mixes. Yet all of them require little more effort and no more time or cost for additional ingredients than commercial products. So give them a try—You’ll be so glad you did!! P.S. I’ve put personal notes on several recipes.

RECIPES

Fresh Blueberry Cake: Serves 8-10

5 Tbs. butter

2 ¼ cups flour

1 cup sugar

2 eggs

¼ cup milk

2 tsp. baking powder

1 tsp. EACH vanilla and cinnamon

2 cups fresh blueberries sprinkled with a little sugar

Cut 4 Tbs. butter into flour and sugar until it resembles pebbles. Reserve ¼ cup of mixture. Add remaining ingredients, except blueberries and cinnamon, and best until smooth. Pour batter into a greased spring form pan, turning pan so batter forms a rim around the pan edge, leaving a hallow in the center. Place berries in hallow. Mix 1 Tbs. butter, cinnamon and reserved batter with hands until small crumbles appear and scatter them over the berries. Bake in preheated 450 deg. oven for 5 min., reduce heat to 350 deg. and bake 30 min. more. Serve warm or cold.

Boston Cream Pie: Serves 10-Despite the name this is actually a cake and great for the season, Try it with a garnish of coconut for Easter.

CAKE

1/3 cup butter-softened

1 cup sugar

2 eggs

1 tsp. vanilla

1 ¼ cups flour

1 ½ tsp. baking powder

¼ tsp. salt

¾ cup milk

FILLING

1/3 cup sugar

2 Tbs. cornstarch

1 ½ cups milk

2 egg yolks-slightly beaten

1 Tb. butter

1 tsp. vanilla

GLAZE

1 Tbs. water

1 Tbs. butter

3 Tbs. cocoa

1 cup confectioner’s sugar

½ tsp. vanilla

For cake-Beat first 4 ingredients until light and fluffy. Combine next 3 and add alternately to egg mix with milk. Pour batter into (2) 9 inch greased cake pans and bake in a preheated 350 deg. 30 min.

For Filling-Combine first 4 ingredients in a saucepan and cook over medium heat, constantly stirring, until mixture boils. Boil 1 min. until thickened. Remove from heat and add butter and vanilla. Stir to incorporate, cool and chill covered.

For glaze-Bring butter and sugar to a frothing boil, in a saucepan. Remove from heat add cocoa and beat in sugar and vanilla until smooth. Immediately pour over assembled cake allowing it to drip down the sides.

For assembly– Make filling before cake. After cake is completely cooled, divide each layer in half to make 4 layers. Coat 3 of the layers with filling, and place on top of each other ending with the 4th layer. Pour hot glaze over. Cool and/or chill before serving.

Modified Opera Cake: Serves 10-12-A great dessert for events all year.

(3) 9 inch round cake pans—available as a 3-pack in a dollar store

Parchment paper or waxed paper

1 box yellow cake mix and ingredients listed on package*

8 oz. container whipped topping

8 oz. cream cheese

1 tsp. almond extract

1 can dark chocolate frosting

Toasted slivered almonds—optional for garnish

Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.

Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.

Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect . It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.

Authentic Opera Cake–This is a sponge cake recipe and the easiest one I’ve seen.

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, and then fold in the rest. Pour into 3 pans, prepared as instructed above, and bake at 325 deg. for 15 min. Ice and store as for box mix.

Spring Rum Sponge Cake

The sponge cake batter for the Authentic Opera Cake above is wonderful baked in two layers with the rum frosting below. Simply prepare (2) 9 inch cake pans as directed above and bake at 350 deg. for 20-25 min. until a toothpick comes out clean. For many years this was my family’s choice for Easter dessert.

Rum Buttercream Frosting-From twosisterscrafting.com

1 pound (4 cups) of confectioner’s sugar

1 cup butter-softened

1-2 Tbs. milk

1 tsp. Rum Extract

Beat sugar and butter on low, add 1 Tbs. milk and continue beating until incorporated, then begin to bet on medium-high, scraping sides and bottom of bowl often and adding more milk a bit at a time  until icing is right consistency. Beat in rum extract.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up.

Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan

1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*. The important thing is no pudding in the mix.

(1) 4 serving size box pistachio instant pudding and pie filling mix.

1 1/3 cup water

3 eggs

1/3 cup of oil

1 can dark chocolate creamy or whipped frosting mix OR make pistachio frosting if you want the cake to have a soft green appearance (Nice for Christmas and Easter)-see directions below

¾ cup coarsely chopped pistachio nuts (optional)

Cooking spray

3 Tbs. unsweetened cocoa powder*

This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.

Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * * If not, add the cocoa powder to 1/3 cup reserved batter and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.

Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost with the chocolate frosting. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.

Pistachio Frosting: Makes enough to fill and frost 2 layers

I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.

1) Kraft Pudding Icing: Makes about 2 ½ cups

(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened

 1 stick= ½ cup unsalted butter, softened

1 ½ cups powdered sugar

 1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling

Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

2) My Pudding Icing: Makes about 4 cups

(1) 8 oz. pkg. cream cheese

(1) 8oz. tub whipped topping

(1) 4 serving box of pistachio instant pudding and pie mix

Beat all 3 ingredients together until completely blended, smooth and spreadable.

Vegetable Garden Cake: Serves 10

3 eggs beaten until fluffy

1 cup oil

2 cups sugar

1 ½ cups-packed-shredded zucchini

½ cup-packed-shredded carrots

2 cups flour

1 tsp. salt

2 tsp. baking soda

½ tsp. baking powder     

1 tsp. vanilla

½ cup ground almond

½ tsp. cinnamon

Grease and flour (2) 9 inch round cake pans. Stir first 3 ingredients together, add vegetables and mix well, add remaining cake ingredients and stir well. Pour batter into pans and bake at 350 deg. for 25-30 min. Cool in pans on rack for 0 min. Remove and cool completely. Optionally freeze one layer now.

Optional toppings for the Garden Cake above or as a quick solution for a boxed cake mix

Milk Glaze-for 1 layer. Double quantities for 2 layer cake.

1 cup sifted confectioner’s sugar

2 tsp. hot milk

½ tsp. vanilla

Combine ingredients and mix until smooth. Cover top of cake and decorate as desired.

Coconut Cake with Coconut Icing: Serves 10-Always a spring favorite-From https://abountifulkitchen.com coconut-cake-made-with-box-mix//the-best-

3 large eggs

1 cup sour cream

1 teaspoon vanilla

1/2 cup cold water

3/4 cup coconut milk 

1 white cake mix I like Duncan Hines or Betty Crocker

1 small package instant vanilla pudding*

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

4-5 cups powdered sugar

Dash of salt

2 tablespoons milk or half and half

1 7-10 oz. coconut flakes, sweetened

Grease and line 2-9 inch cake pans with parchment paper. Preheat oven to 350 degrees and set rack in center of oven. Beat eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and instant pudding.* Mix only till smooth.  Pour batter into pans; sprinkle a little coconut on top of cakes, if desired. Bake at 350 deg. for about 25-30 min. or until toothpick inserted in middle comes out clean. Invert onto rack and let cool completely.

Frosting:

Blend butter and cream cheese until smooth. Add powdered sugar, salt and milk until desired consistency. Mix well. Spread frosting on cooled cake. Sprinkle remaining coconut on top and sides of cake and gently press into frosting.

Chill until serving. Remove about 30 minutes before serving for best results. Store any leftovers covered in refrigerator.

*Coconut pudding may be used in place of vanilla pudding.

Notes: Actually I prefer Betty Crocker Fluffy White Frosting mix in a box. Simply top with the coconut flakes

BISCOTTI STRAWBERRY CHEESECAKE: Serves 5-6-From BonAppetit Magazine. I love New York Cheesecake, but it takes time and is costly to make. This mini version is actually, a budget item, is fast and easy and packed with all the flavor of a big one  

5 biscotti-OR 5 slices thin sourdough bread- baked with sugar and cinnamon OR ½ your favorite graham cracker crust recipe baked in the bottom of a 9×5 bread pan – lined on long side with parchment with overhang

(1) 8 oz. pkg. cream cheese

½ cup sugar

1 egg

1/3 cup sour cream,

1 tsp. lemon zest

½ tsp. Vanilla

Salt

10 oz. fresh fruit

1 tsp. lemon juice

2 Tbs. sugar

Preheat oven to 350 deg.  allow fruit to marinate in sugar and lemon juice.   Combine cheese and sugar, mix well with a spatula. Add egg and whisk in, add rest of ingredients and combine well ‘til smooth. Pour over biscotti in pan. Bake 25-30 min.-center still quaky-cool completely on wire rack. Run a knife along ends of pan and lift out tart by paper. Cover with fruit. Cake can be made 3 days ahead.

Mar 21

Spring Roasts2 (1)

SPRING ROAST RECIPES FOR 2024

Everything about spring menus is lighter than the hearty ones of winter-the vegetables, the desserts and especially the roasts. In today’s world of rapidly rising meat prices, spring roasts are also less expensive, with lamb, ham and pork loin replacing beef and chicken, duck and game hens replacing turkey. I deal with this in my book Spring Roasts.

The fact is foods have changed with the times. They aren’t so seasonally specific. For example pork, formerly associated with colder weather is found on menus all year, offering an economic option. Summer squash and asparagus are available in fall and winter. I deal with this subject in my post on Spring Roasts for March 22, 2018.  Incidentally, that post lists different entrée recipes than this, so check it out. 

Basically, the main criteria for spring roasts are that they be smaller, more tender, than those of fall and winter. onfirmation# 0201202409200730V035013

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 Also, in keeping with the season, spring roasts are treated in a lighter manner and/or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

The recipe suggestions in my book, Spring Roasts for Easter and Passover, are selected for holidays, occasions or simply dinners at this season.  I’ve written several posts with different excerpts from this book specifically on April 5, 2012,   April 21, 2014, March 22, 2015,   March 22, 2018,  April 1, 2019, March 25, 2020 each with different takes on the book and one on brunch options on March 23, 2016.  However, the past few years, with gatherings undergoing first changes due to Covid and now rising food costs making menu options a real consideration, I’m adding a few cost effective entrees to those in the book.

Beef is welcome, but no longer in expensive cuts like fillet mignon and sirloin; now it’s London broil. Pork too is now acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback, but as a mature animal because it’s sustainable. Poultry is still popular and ham, cured over the winter has always been popular.

Spring Roasts does contain recipes for veal, which is still available in specialty butcher shops but recipes for veal, turkey, chicken and pork are interchangeable. There are also lots of recipes for sides and desserts. There also are many menu options and available selections cover a wide price range resulting in a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

1. Rub the roast with oil and sprinkle inside and out with a dried herb of choice

2. Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

3, Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

4. Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,

including a leafy salad with fruit. If I’m catering to big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, there is a selection of spring carb recipes in the post on March 31, 2022. Additionally, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

RECIPES

Apricot Glazed Cornish Hens

 4 Cornish Hens

1 cup apricot nectar

4 Tbs. apricot jam

1 tsp. butter – melted

Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries: Serves 4-6

4lb. duckling

2 cups white wine or apple juice

Salt, pepper, powdered ginger –

2 Tbs. flour

(1) 20 oz. can pitted Bing cherries in syrup

Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Chicken with Herb Butter: Serves 6-8

6 lb. oven roaster

5 cloves garlic – mashed

1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs

¼ lb. butter softened

Salt and pepper

2 cups water or broth –   more if needed

1 Tbs. cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing: Serves 6-8.

6 lb. oven roaster

¼ cup diced onion

¼ cup diced celery

1 large cooking apple like Granny Smith, peeled, cored and in large cubes

1 orange cut in half and segments removed—rind zested and reserved

1/3 cup raisins\

½ tsp. each dried thyme, rosemary and sage

1 egg

6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix

@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing

Salt and pepper to taste

Chicken broth

1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Rack of Lamb: Allow 1 chop per serving

Number 1

2 racks of lamb

½ cup mint jelly

2 Tbs. vinegar

Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Number 2

2 racks of lamb

½ cup panko- lightly crushed

2 tsp. garlic powder

2 tsp. chopped fresh chives

3 tsp. chopped fresh mint

1 Tbs. lemon juice

1 tsp. lemon zest

Water

4 Tbs. butter

SAUCE

1 Tbs. lemon juice

½ cup white wine

2 Tbs. mint jelly

4 Tbs. butter

Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.

Leg of Lamb with Mint Sauce: Serves 8-10

5-7lb. leg of lamb

½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*

¼ cup of cider vinegar

1 cup chicken broth

1 cup beef broth

3Tbs. flour

Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

* Mint Sauce:

Per bunch of fresh mint- I use spearmint;  Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature.  Keeps for months.

Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.

1.For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.

2.Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.

3.Excellent over fresh fruit and vegetables.

Pork Loin and Beets: Serves 4- from Bon Appetit.com

¼ cup walnuts

3 Tbs. plus ½ cup olive oil

1 ½ pounds pork tenderloin

Kosher salt

2 medium onions, coarsely chopped

3 medium golden beets, scrubbed, cut into bite-size pieces

Freshly ground black pepper

4 garlic cloves, chopped

2 cups sauerkraut, plus ½ cup brine

1 cup low-sodium chicken broth

½ cup dry white wine

4 Tbs. fresh lemon juice, divided

½ cup finely chopped mint”

½ cup finely chopped parsley

¼ cup finely chopped dried tart apricots

Toast walnuts in a skillet or on a rimmed baking sheet, in a 350 deg. oven, tossing once, until golden brown, 7–10 minutes. Let cool, and chop. Heat 3 Tbs. oil in a large skillet over medium-high. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning occasionally until instant-read thermometer inserted into the thickest part of loin registers 150 deg., 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbs. lemon juice, and remaining ½ cup oil in a small bowl; season with salt and pepper. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Spinach Stuffed Pork Loin: Serves 6

3 lb. boneless pork loin

(1) 4 oz. can mushroom stems and pieces

½ cup diced shallots

1 garlic clove-minced

2 Tbs. brandy

1 Tbs. butter

(1) 10 oz. box frozen, chopped spinach-thawed

1 Tbs. oil

Salt and pepper to taste

2 cups condensed canned chicken broth + more if needed

¼ cup white wine

Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Sauté the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Baked, Glazed Ham: For those on restrictive diets, Smoked Turkey can be substituted for the ham. The GLAZE is an old family recipe

1 ham, shank or butt 7-10 lbs.

½ cup molasses

2 Tbs. cider vinegar

@24 whole cloves

2 cups apple juice + more if needed

1 small can pineapple rings

4-5 Candied or Maraschino cherries + equal number of toothpicks

½ cup raisins

Trim all fat from the ham, lightly score the top and dot it with cloves.  Put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, or when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15min. per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 min. before it’s finished, open a small can of pineapple slices and, reserving the juice, place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.

Raisin Sauce

Meanwhile, combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Add the pan drippings and stir to incorporate. To make a delicious Raisin Sauce!

STUFFINGS –Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann

1 cup chopped dried apricots

1 onion chopped

1 stalk celery chopped

¾ cup raisins

1 Tbs. dried parsley

¼ tsp. EACH dried sage, thyme, rosemary

About ¼ cup milk*

3 cups fresh breadcrumbs*

1 egg beaten*

Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.

*Replace these ingredients with 3 cups cooked rice—suggestion brown rice.

Walnut and Ham Stuffing: Yield 3 cups- Adapted from Memorable Roasts published by Konemann

1cup finely chopped ham

½ cup chopped walnuts

½ cup chopped mushrooms

¼ cup chopped parsley

About ¼ cup milk*

2 cups chopped breadcrumbs*

1 egg beaten*

Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.

*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck or Chicken: Yield about 3 cups

2 apples, peeled, cored and diced

½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained

About ¼ cup orange juice or milk

1/3 cup raisins

1 small onion chopped

1 stalk celery chopped

1 tsp. dried sage

3 slices raisin bread toasted-torn in1 inch pieces

Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

Mar 14

Milanesi

SILKEN RISOTTOS

Like the fruit desserts discussed two weeks ago (Feb. 29, 2024), risottos are another dish perfect for the in-between season that’s early spring. It’s welcomingly warming, when the air still has a chill, yet refreshingly light to satisfy our cravings for change from the heavily fortifying dishes of winter. For me, they’re especially seasonal, because I became a risotto fan on a beautiful, sunny but cold day in March.

I’d eaten risottos, and living in Italy, learned to make them but not being a big fan of rice, I was indifferent, until a certain train ride. I bumped into a friend in the Milan Train Station, and he convinced me to wait for the noon ‘Rapido’ rather than take the regular morning train to Florence. The trains arrived there at about the same time but he insisted the Rapido served a wonderful luncheon.

Having been in Italy long enough to know that, in a country full of ‘foodies’ and great restaurants, when a busy doctor alters his schedule to accommodate a specific meal, it was special. We made reservations in the Dining Car, rather than booking seats, because the high speed train condensed the travel time to just enough for a leisurely lunch.

I had misgivings when I learned the ‘star’ of this feast was a risotto, but was assured it was the best Risotto Milanese in all Italy. Any doubts disappeared when a steaming soup plate was set before me. The contents were creamy, with a lovely golden color and the most tantalizing aroma. Too hot to ‘dig in’ I took tiny spoonfulls from around the edge, in the Italian style of eating a risotto and with each was more converted into a fan. It remains one of my best food memories-ever!

There are two secrets to making risotto. The first, of course, is to use the proper grain of rice. To achieve the creamy texture round rice is best. Round grains can absorb enough liquid to swell three times their size, combining a creamy texture while remaining al dente.

The Po Valley in Italy is the largest rice growing region in Europe and the preferred risotto rice is Vialone nano, which is rarely exported. Gourmet stores may carry Carniola, if possible choose superfino, but the easiest found suitable rice, outside Italy, is Arborio. Chinese markets carry a round grain for their ‘sticky rice’ as well.

The second secret is the practice of adding liquid in increments, while stirring, over a period of time so the rice absorbs each addition before the next goes into the pot. This allows the rice to swell gradually and the flavors of the liquid to infuse the grains. It also allows the natural starch to be released and create the creamy texture.

Italian traditionalists differentiate between ‘classic’ risotto made as directed above and the popular risottos often found on menus, like seafood and primavera. The hallmark of classic risotto is its ‘silky creaminess’. It allows for added ingredients and flavorings but they aren’t permitted to disrupt the General Directions for Cooking Risotto General Directions for Cooking Risotto overall smooth texture. In other risottos, the rice is more of a foil or bedding for the ingredients, as in paella, and frequently the rice is cooked normally with all the liquid added at once.

Since the experience which taught me to love risottos was based, in large part, on the uniqueness of the texture, I’m going to focus on recipes for the ‘classic’ version in this post. I’ll start with the best recipe I’ve ever found for Risotto Milanese from the established expert on Italian cooking, Elizabeth David. She points out there are several versions. Below is the most popular, with a chicken base.

RECIPES**
General Directions for Cooking Risotto: Known as Risotto Bianco when made with water
Step 1-Bring water or stock to a boil, reduce heat and hold at simmer. Remember the liquid must be kept hot all through cooking.
Step 2-Melt butter and/or oil in a heavy pan and sauté onion (and garlic or other flavorings) until soft.
Step 3-Add rice and stir to coat with the fat. Sauté, stirring, for 1-2 min. over medium heat
Step 4-Ladel some of the hot stock into the rice and stir until absorbed. Any other liquids stated in the recipe are added with the broth unless otherwise directed
Step 5-. Repeat until all the stock is gone. Maintain risotto at a simmer but do not let it boil. Add stock in smaller amounts toward the end. Cooking time should be about 30 min. Grains should be slightly al dente and the mixture creamy, not runny. Serve HOT!

Step 6- If substituting a flavored liquid, wine, juice, a reduction, for an equal amount of the base liquid, add it at the end of the cooking or the flavor will be lost in boiling.


**Five of the recipes below are from the Hermes House book Perfect Risotto. They were adjusted to the U.S. system of measurements

Risotto Veronese*: Serves 4-From Italian Food by Elizabeth David

4 servings of Risotto Bianco –kept hot.
Salsa Veronese

2 Tbs. butter-melted
2 Tbs. olive oil
1 small onion-chopped
1 clove garlic-chopped OR ¼ tsp.garlic powder
1 Tbs. chopped fresh parsley OR 1 tsp. dried
1 tsp. flour
½ lb. raw button mushrooms-diced
Sauté the onion, then add garlic, then add parsley in the butter and oil just until soft. Sprinkle flour over d stir to mix well. Add mushrooms. The juice from the mushrooms as they cook should provide enough moisture to make a sauce. If not add a bit of white wine. Spoon salsa, very hot, over risotto, and serve.
*NOTE: A Venetian version of this dish called Risotto Secole, substitutes thin slivers of meat, raw or leftover for the mushrooms

Risotto Milanese:

Serves 4-From Italian Food by Elizabeth David
5 cups simmering stock-chicken-Optionally include ½ cup white wine
Good sized pinch of Saffron threads
6 Tbs. butter
1 onion finely chopped
1 ½ cups Arborio or Carniola rice-See above
1 cup freshly grated Parmesan cheese
Salt and pepper
Ladle a little of the broth into a bowl and sprinkle the saffron threads over to infuse. Sauté the onion in 6 Tbs. of melted butter until soft-about 3 min. Stir in the rice and coat well, add the saffron and soaking liquid, and a bit of hot stock, stirring until it’s absorbed. Follow steps 4&5 above. When the rice is ready, stir in 2/3 cup of cheese and reserved butter until mixture is smooth. Serve in a warmed bowl garnished with the reserved cheese.

Shrimp Risotto:

Serves 4
12 large raw shrimp- shelled and cleaned-shells reserved
1 Bay leaf
2 tsp. dried parsley
1 Tsp. whole black peppercorns
2 cloves garlic-peeled
5 cups water
5 Tbs. butter
2 shallots finely chopped
1 ½ cups Arborio or Carniola rice
1Tbs.tomato paste softened in
½ cup white wine
Salt and pepper
Bring the water to a boil and cook the shrimp for 4 min. until pink. Remove and cool. Add the shrimp shells and the next 4 ingredients to the water and boil for 10 min. Strain. Slice the shrimp in ½ lengthwise and chop all but 4 halves. Sauté the shallots in 4 Tbs. butter until soft, stir in shrimp, add the rice and stir for 1-2 min. Stir in the tomato paste and wine. Begin adding the stock, following steps 4&5 until rice is cooked. Finish with the reserved butter, salt and pepper. Garnish with reserved shrimp.

Chicken and Ham Risotto:

Serves 4
2 Tbs. oil
8 oz. chicken breast in 1 inch cubes
1 onion- finely chopped
1 garlic clove-finely chopped
¼ tsp. saffron threads
2 oz. Parma Ham in thin strips-suitable substitute is prosciutto
2 ¼ cups Arborio or Carniola rice
½ cup white wine
7 ½ cups stock
2 Tbs. butter
½ cup grated Parmesan cheese
Sauté the chicken in the oil until it turns white. Reduce heat and stir in the garlic, saffron and ham, stir until onion is soft. Add the rice and stir 1-2 min. to coat. Add the wine, bring to a boil and stir until almost absorbed. Begin to add the stock and follow steps 4&5 until rice is cooked. Finish with butter and garnish with cheese.

Asparagus Risotto:

Serves 4
2 Tbs. oil
1 onion finely chopped
2 crushed garlic cloves
1 full cup Arborio or Carniola rice
1/3 cup white wine
6 ½ cups vegetable stock
8 oz. asparagus spears in 1 inch slices
4 Tbs. butter
¼ cup grated Parmesan cheese
Sauté the onion and garlic in the oil until softened but not brown-about 10 min. Add the rice and stir for 1-2 min. until coated; add the wine, stir until absorbed and begin to add the stock following steps 4&5. After 10min. add the asparagus stalk pieces and 5 min. later add the tips. When the rice is cooked, finish with the butter and garnish with the cheese.

Pepper Risotto:

Serves 4
3 Red bell peppers, roasted, skinned and sliced
2 Tbs. oil
3 garlic cloves-sliced
(1 ½) 14 oz. cans diced tomatoes
2 Bay leaves
2 ¼ cups Arborio or Carniola rice
6 cups + vegetable stock
6 fresh Basil leaves-snipped
Salt and pepper
Sauté the garlic and tomatoes gently in the oil for 5 min. Add the Bay leaves and peppers and cook for 10 min. more. Add the rice and stir for 2 min. then begin to add the stock following steps 4&5.When the rice is ready, season to taste, remove from heat, cover and allow to stand for 10 min. Stir in the Basil and serve.

Risotto Timbale with Ham and Peas:

Serves 4
6 Tbs. butter
2 Tbs. oil
1 onion finely diced
1/3 cup ham-finely diced
3 Tbs. parsley
2 garlic cloves-chopped
2 cups fresh or frozen peas
4 Tbs. water
1 ½ cups Arborio or Carniola rice
5 cups vegetable or meat stock
1cup grated Parmesan cheese
¾ cup Fontina cheese-sliced
Salt and pepper
Parsley to garnish
Sauté the onion in the oil and half the butter until soft, add ham and cook for 2 min. add the garlic and parsley and cook for 2 min. Add the peas, seasonings and water and cook covered for 8 min. for fresh peas,4 min. for frozen. Remove lid and continue cooking until liquid has evaporated. Reserve half the peas. Butter a round cake pan and line it with greased paper. Sprinkle with a little Parmesan. Stir the rice into the pea mixture in the pan and begin adding stock following steps 4&5. Preheat oven to 350 deg. and when rice is ready, stir in seasoning, most of the reserved butter and half the Parmesan. Spoon half the risotto into the prepared pan. Cover with a layer if Fontina, the reserved peas and ham, half the remaining Parmesan and top with the rest of the Fontina slices. Spoon the rest of the risotto over, dot with remaining butter, top with the rest of the Parmesan and bake for 15 min. Let stand for 10 min. To unmold, run a knife around the pan edge and invert onto a serving plate. Tap the bottom of the pan to let the risotto drop out, remove the paper and garnish with parsley. Serve in wedges.

Mar 7

HERE’S TO IRELAND

HERE’S TO IRELAND

This is a reprint of my 2022 article for this holiday describing my book Some Saint Patrick’s Day Recipes .I have one update to add, you’ll find it below under Corning Directions*.

Saint Patrick’s Day has changed over the past decades. Fewer people make it a point to wear green and dyed carnations aren’t sold on every corner. But local pubs still serve green beer and come dinner time most Americans make it a point to eat Irish. However, ‘eating Irish’ has changed a bit as well.

Corned beef, formerly a market staple, especially in winter, is now available for only a few weeks and the price is anything but the budget favorite Grandma loved.  Add to that the time it takes to cook and it’s obvious why the traditional Saint Patrick’s corned beef and cabbage dinner is no longer a given on that day, especially if it’s a weekday.

However there are new, delicious ways to enjoy Irish cuisine all year long. Soda Bread has become popular and is wonderful served with the Irish cheeses now in markets but, for me, the best Irish culinary import is Kerry Gold butter. It’s richer with more taste and proof of the old slogan: ”Butter makes everything better.” For anyone who’s ever tasted butter in Europe and noticed the difference, this brings back memories.

This book Some Saint Patrick’s Day Recipes covers everything from appetizers to coffee, even leftovers.  There are the traditional dinners, Corned Beef and Cabbage and Irish Stew, as well as a quick, fun 30 min. substitute and directions for ‘corning’ beef, and ham, which incidentally is an easy, fast process (see directions below). There are also plenty of recipes in which to use that delicious butter. Whatever your schedule or budget the book shows ways to ‘eat Irish’ not just on Saint Patrick’s Day but all year. A sampling of recipes is below and the book’s complete list of contents follows. Find the book on Kindle and on this site in the books section.

RECIPES

Parsley Pinwheels:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Pea Soup with Mint: Serves 2 in bowls
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Classic Corned Beef and Cabbage: Serves 6 *See NOTE below for corning directions
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
5-6 white potatoes-whole or halved- for number of servings -unpeeled
6 Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse meat well and put it in a deep pot with the seasonings and enough broth to cover. Simmer until fork tender, about 1 1/2 hrs.
Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.


Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.
 With refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:
1 ½ lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
Measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.


*Pork Butt or Boston Butt: I haven’t tested this as yet, but intend to before winter’s end. Unfortunately, all my pieces from this cut of meat are frozen. So here’s a chance for you to blaze a trail if you choose. The texture and grain of pork but are similar to that of beef brisket. The taste is sufficiently neutral to allow the corning to properly infuse it and I feel certain it would make an excellent substitute for corned beef.   Please check my post from Jan.19, 2023 to learn about pork or Boston Butt.

Corned Beef Hash: Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
1 small onion—diced
½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350deg. oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; pass ketchup on the side.

A Light Lite Dessert: 1 scoop Lime sherbet per serving
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
General Cooking
Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham

Feb 29

FRUIT DESSERTS ANTICIPATING SPRING

FRUIT DESSERTS ANTICIPATING SPRING

People who live in four-season climates gain an acute awareness of spring’s approach. From late February, when they first notice increasing daylight hours, they watch the temperature, while keeping an eye on trees for buds and the ground for green shoots. They start craving lighter foods, specifically to replace the spicy rich desserts of winter with fruit based ones.

This isn’t modern behavior and some of the best recipes to appease it are hundreds of years old. Because spring fruit crops are still months from harvest, the desserts were made with preserved, or later, canned fruit, and still can be, but fortunately for us, we now have frozen fruits and most spring berries, fresh, in markets all year as well as apples.. As with most antique recipes, they’re simple to make and unlike commercial fruit desserts, served warm, which is perfect, since it’s still cold outside.

So let’s take a walk in time and look at 9 old desserts which are really delicious and as current now as they ever were, deserving of revival. You and your family will love them—Promise!

RECIPES-The fruits cited below, including rhubarb, are interchangeable 12 oz. of berries =2 cups. Be cautious of using strawberries alone. The extra water they contain tends to make pastry runny.

Easy Peach Bread Pudding: Serves 8—Recipe by jowolf2 at allrecipes.com

2 cups fresh, frozen or canned peaches*

(1) 14 oz. can sweetened condensed milk

3 eggs-lightly beaten

1 ¼ cups hot water

1 tsp. cinnamon

1 tsp. vanilla

¼ cup butter- melted

4 cups French bread –torn into small pieces

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

*Frozen peaches may need a bit of extra sugar

Clafoutis-Master Recipe: Serves 6-8

1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.

2) Preheat oven to 350 deg.

3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.

4) NOTE-Store leftovers chilled—if you have any

Batter

1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)

3 eggs

1/3 cup sugar

1 Tbs. vanilla

1/8 tsp. salt

2/3 cup sifted flour

1/3 cup sugar

Powdered sugar to sprinkle as garnish

If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.

Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.

The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis: Serves 6-8

Fresh pitted cherries or canned, drained Bing cherries.

¼ cup kirsch or cognac

1/3 cup sugar

Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Apple Crisp: Serves 4

2 cups apples-peeled, cored and cubed OR 12 oz. berries

¼ cup sugar

½ cup chopped walnuts
Sprinkle cinnamon-for apples

1 egg

½ cup of flour

½ cup sugar

3/4 cup butter- melted

Lightly grease a 9 inch pie plate. Fill with apples, top with ¼ cup sugar, cinnamon and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.

NOTE: Peeled apples brown but this can be stored, using berries, in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Rhubarb Kutchen: Serves 6

¾ + 2 Tbs. flour 2-3 cups rhubarb in1 inch pieces

1 Tbs. sugar *Meringue*

¼ tsp. salt 2 egg whites

¼ cup butter 1/8 tsp. salt

2 Tbs. chopped nuts 6 Tbs. sugar

1 egg yolk beaten lightly ½ tsp. vanilla

1 egg yolk 2 drips cider vinegar

1 cup sugar

¼ cup flour

Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and lightly beaten egg yolk until well mixed. Press into the bottom of an 8 x 12 inch pan. Beat other egg yolk well, stir in next 2 ingredients, add rhubarb, and pour mixture into the pan… Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

Berry Cobbler: Serves 4-Recipe by USA WEEKEND columnist Pam Anderson 
4 tablespoons butter

¾ cup all-purpose flour

¾ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

¾ cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 tablespoon sugar

Preheat the oven to 350 deg. with rack in the upper-middle position. Butter an 8-inch square or 9-inch round pan; place in the oven until butter is melted. Remove the pan from the oven and set aside. Whisk flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Whisk in milk until batter is smooth. Pour batter into the prepared pan. Scatter fruit over batter. Sprinkle with 1 tablespoon sugar.

Bake until the top is lightly browned and fruit bubbles, 50 to 60 min. Serve warm or room temperature

Mixed Berry Buckle: Serves 8-10- from-https://www.americastestkitchen.com/recipes/2008-blueberry-buckle

Crumb Topping:

1 cup flour

½ cup brown sugar, packed

6 Tbs. unsalted butter, melted

½ tsp table salt

½ tsp cinnamon

Berry Buckle:

½ cup whole milk

2 large eggs

4 Tbs unsalted butter, melted

1 tsp vanilla extract

1 cup flour

½ cup white sugar, divided

1½ tsp baking powder

1 tsp lemon zest

½ tsp table salt

1 cup blueberries

1 cup raspberries, halved crosswise

1 cup strawberries, hulled & quartered

Preheat the oven to 350 deg. Line the bottom of a 9-inch cake pan with parchment paper then coat the pan with cooking spray.

Prepare the streusel by combining the flour, brown sugar, melted butter, salt, and cinnamon together in a small bowl and mix until well combined and crumbly. Place into the refrigerator for 10 minutes before using. 

Prepare the cake by whisking together the milk, eggs, melted butter, and vanilla in a small bowl until well combined. 

In a larger bowl, combine the flour, 1/4 cup of white sugar, baking powder, lemon zest, and salt until well combined. Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick.

Mix the remaining 1/4 cup of white sugar to the bowl of berries and toss to combine. Immediately pour half of the berry mixture into the cake batter and gently stir to combine. 

Pour the batter into the prepared cake pan then spoon the remaining berries evenly on top.

Sprinkle the top evenly with the crumb topping. Place into the oven and bake for 50-60 minutes, turning halfway during baking time, until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool in the cake pan for 2 hours.

To remove, run a sharp thin-bladed knife around the cake’s edges. Place a large plate over the cake and invert the cake onto the plate upside down. Next, put a serving plate on top (of the bottom of the cake) and flip so the cake is top-side up. If you’re baking the cake in a spring form pan, simply remove the sides before the cake has fully cooled.

Slice and serve plain, with whipped cream, or a scoop of ice cream. 

Blueberry Grunt: Serves 4 –From-https://www.food.com/recipe/best-blueberry-grunt

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. DO NOT LIFT THE LID. Serve warm with Whipped Cream, Cream or Ice Cream

Apple Pan Dowdy: Serves 4- From- Taste of Home.com/recipes/

1 cup packed brown sugar

1-1/4 cups all-purpose flour, divided

1/2 tsp. salt, divided

1 cup water

1 tsp. lemon juice Taste of Home.com/recipes/

2 tsp. baking powder

5 Tbs. butter, divided

3/4 cup 2% milk

5 cups sliced peeled apples

1/2 tsp, plus 1/8 teaspoon ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. vanilla extract

1 Tbs.  coarse sugar

Whipped cream, optional

In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 tsp.  salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside In a bowl, combine baking powder and remaining flour and salt. Cut in 3 Tbs. butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 tsp. cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine coarse sugar and remaining cinnamon; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

People who live in four-season climates gain an acute awareness of spring’s approach. From late February, when they first notice increasing daylight hours, they watch the temperature, while keeping an eye on trees for buds and the ground for green shoots. They start craving lighter foods, specifically to replace the spicy rich desserts of winter with fruit based ones.

This isn’t modern behavior and some of the best recipes to appease it are hundreds of years old. Because spring fruit crops are still months from harvest, the desserts were made with preserved, or later, canned fruit, and still can be, but fortunately for us, we now have frozen fruits and most spring berries, fresh, in markets all year as well as apples.. As with most antique recipes, they’re simple to make and unlike commercial fruit desserts, served warm, which is perfect, since it’s still cold outside.

So let’s take a walk in time and look at 9 old desserts which are really delicious and as current now as they ever were, deserving of revival. You and your family will love them—Promise!

RECIPES-The fruits cited below, including rhubarb, are interchangeable 12 oz. of berries =2 cups. Be cautious of using strawberries alone. The extra water they contain tends to make pastry runny.

Easy Peach Bread Pudding: Serves 8—Recipe by jowolf2 at allrecipes.com

2 cups fresh, frozen or canned peaches*

(1) 14 oz. can sweetened condensed milk

3 eggs-lightly beaten

1 ¼ cups hot water

1 tsp. cinnamon

1 tsp. vanilla

¼ cup butter- melted

4 cups French bread –torn into small pieces

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

*Frozen peaches may need a bit of extra sugar

Clafoutis-Master Recipe: Serves 6-8

1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.

2) Preheat oven to 350 deg.

3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.

4) NOTE-Store leftovers chilled—if you have any

Batter

1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)

3 eggs

1/3 cup sugar

1 Tbs. vanilla

1/8 tsp. salt

2/3 cup sifted flour

1/3 cup sugar

Powdered sugar to sprinkle as garnish

If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.

Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.

The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis: Serves 6-8

Fresh pitted cherries or canned, drained Bing cherries.

¼ cup kirsch or cognac

1/3 cup sugar

Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Apple Crisp: Serves 4

2 cups apples-peeled, cored and cubed OR 12 oz. berries

¼ cup sugar

½ cup chopped walnuts
Sprinkle cinnamon-for apples

1 egg

½ cup of flour

½ cup sugar

3/4 cup butter- melted

Lightly grease a 9 inch pie plate. Fill with apples, top with ¼ cup sugar, cinnamon and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.

NOTE: Peeled apples brown but this can be stored, using berries, in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Rhubarb Kutchen: Serves 6

¾ + 2 Tbs. flour 2-3 cups rhubarb in1 inch pieces

1 Tbs. sugar *Meringue*

¼ tsp. salt 2 egg whites

¼ cup butter 1/8 tsp. salt

2 Tbs. chopped nuts 6 Tbs. sugar

1 egg yolk beaten lightly ½ tsp. vanilla

1 egg yolk 2 drips cider vinegar

1 cup sugar

¼ cup flour

Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and lightly beaten egg yolk until well mixed. Press into the bottom of an 8 x 12 inch pan. Beat other egg yolk well, stir in next 2 ingredients, add rhubarb, and pour mixture into the pan… Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

Berry Cobbler: Serves 4-Recipe by USA WEEKEND columnist Pam Anderson 
4 tablespoons butter

¾ cup all-purpose flour

¾ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

¾ cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 tablespoon sugar

Preheat the oven to 350 deg. with rack in the upper-middle position. Butter an 8-inch square or 9-inch round pan; place in the oven until butter is melted. Remove the pan from the oven and set aside. Whisk flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Whisk in milk until batter is smooth. Pour batter into the prepared pan. Scatter fruit over batter. Sprinkle with 1 tablespoon sugar.

Bake until the top is lightly browned and fruit bubbles, 50 to 60 min. Serve warm or room temperature

Mixed Berry Buckle: Serves 8-10- from-https://www.americastestkitchen.com/recipes/2008-blueberry-buckle

Crumb Topping:

1 cup flour

½ cup brown sugar, packed

6 Tbs. unsalted butter, melted

½ tsp table salt

½ tsp cinnamon

Berry Buckle:

½ cup whole milk

2 large eggs

4 Tbs unsalted butter, melted

1 tsp vanilla extract

1 cup flour

½ cup white sugar, divided

1½ tsp baking powder

1 tsp lemon zest

½ tsp table salt

1 cup blueberries

1 cup raspberries, halved crosswise

1 cup strawberries, hulled & quartered

Preheat the oven to 350 deg. Line the bottom of a 9-inch cake pan with parchment paper then coat the pan with cooking spray.

Prepare the streusel by combining the flour, brown sugar, melted butter, salt, and cinnamon together in a small bowl and mix until well combined and crumbly. Place into the refrigerator for 10 minutes before using. 

Prepare the cake by whisking together the milk, eggs, melted butter, and vanilla in a small bowl until well combined. 

In a larger bowl, combine the flour, 1/4 cup of white sugar, baking powder, lemon zest, and salt until well combined. Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick.

Mix the remaining 1/4 cup of white sugar to the bowl of berries and toss to combine. Immediately pour half of the berry mixture into the cake batter and gently stir to combine. 

Pour the batter into the prepared cake pan then spoon the remaining berries evenly on top.

Sprinkle the top evenly with the crumb topping. Place into the oven and bake for 50-60 minutes, turning halfway during baking time, until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool in the cake pan for 2 hours.

To remove, run a sharp thin-bladed knife around the cake’s edges. Place a large plate over the cake and invert the cake onto the plate upside down. Next, put a serving plate on top (of the bottom of the cake) and flip so the cake is top-side up. If you’re baking the cake in a spring form pan, simply remove the sides before the cake has fully cooled.

Slice and serve plain, with whipped cream, or a scoop of ice cream. 

Blueberry Grunt: Serves 4 –From-https://www.food.com/recipe/best-blueberry-grunt

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. DO NOT LIFT THE LID. Serve warm with Whipped Cream, Cream or Ice Cream

Apple Pan Dowdy: Serves 4- From- Taste of Home.com/recipes/

1 cup packed brown sugar

1-1/4 cups all-purpose flour, divided

1/2 tsp. salt, divided

1 cup water

1 tsp. lemon juice Taste of Home.com/recipes/

2 tsp. baking powder

5 Tbs. butter, divided

3/4 cup 2% milk

5 cups sliced peeled apples

1/2 tsp, plus 1/8 teaspoon ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. vanilla extract

1 Tbs.  coarse sugar

Whipped cream, optional

In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 tsp.  salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside In a bowl, combine baking powder and remaining flour and salt. Cut in 3 Tbs. butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 tsp. cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine coarse sugar and remaining cinnamon; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

Dump Cake: Serves 10-12
(1) box cake mix –yellow white or flavor complimentary to fruit used
4 cups fresh or frozen fruit PLUS
1/2cupsugar
OR
(3) 21 oz. cans fruit pie filling½ cup melted butter
Preheat oven to 350 deg. Mix fruit and sugar in the bottom of a 9 x13 inch pan OR spread out pie filling. Cover fruit with the cake mix and drizzle butter evenly over top. Bake 30min.until top is golden. Serve warm or at room temperature with whipped topping or ice cream.

Dump Cake: Serves 10-12
(1) box cake mix –yellow white or flavor complimentary to fruit used
4 cups fresh or frozen fruit PLUS
1/2cupsugar
OR
(3) 21 oz. cans fruit pie filling½ cup melted butter
Preheat oven to 350 deg. Mix fruit and sugar in the bottom of a 9 x13 inch pan OR spread out pie filling. Cover fruit with the cake mix and drizzle butter evenly over top. Bake 30min.until top is golden. Serve warm or at room temperature with whipped topping or ice cream.

Feb 22

SIDE SALADS-BACK IN THE BUDGET

SIDE SALADS-BACK IN THE BUDGET

In the mid-later20th century, side salads were considered an automatic part of a dinner, even at home. Frequently, it was a wedge of iceberg, the work horse of lettuces, with a creamy dressing. Then came other ‘more sophisticated’ varieties, Romaine, red leaf, endive, escarole, and a deluge of vinaigrette dressings. Along the way, the side salad became an option.  Now, more often, tossed or layered, mixed with vegetables, fruits, nuts, grains, seeds and/or herbs, a salad is part of the entrée.

Ironically, as the side salad disappeared, concern to get children to eat more vegetables grew, even to the extent of tricking them by disguising or hiding vegetables in other foods, including desserts.  Restoring side salads might be a more effective solution. Side salads enhance the entrée by providing complimentary texture and flavor contrasts. They can also be fun additions to the meal, depending on ingredients, which appeals to children. However, the general concept of acceptable ingredients will need updating.

Side salads were traditionally based on, and often completely composed of greens. Back in the day, greens were nutritionally considered a ‘frill’, decorative and inexpensive, not a vitamin enriched food. Fully appreciated today, the cost of greens is at an all-time high and providing side salads for a family, on a regular basis is no longer a nominal expense. I wrote a post on alternatives to greens on   May 11, 2023.

The real solution though, is not to mimic traditional side salads, but to devise new ones, using foods which fulfill all the requirements of nutrition, flavor and appeal. The best candidates are fruits and vegetables, canned, fresh and frozen. I’ve written 2 posts on this subject in the past; both before the drastic rise in prices, inspired, mainly, by the above mentioned dietary concerns. The first on July 23, 2015, focused on vegetables and the second on Dec. 22, 2016 is about fruits.  Their information is still valid, so I’m quoting example recipes from both, and adding aa few new ones.. For the list of recipes, please check the posts and enjoy side salads again. Also remember that fruits and vegetables yield more servings as an ingredient in a mixed salad than as a single serving item and please note the number of servings on the recipes.

RECIPES
VEGETABLES

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

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.
Choice of dressing: This salad goes well with several dressings. French. Peppercorn Ranch, Vadalia Onion, Cole Slaw, Caesar even one of the 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.

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

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 over, depending on choice.

*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

** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

Peas and Tomatoes with Basil: Serves 4
10 oz. fresh or frozen peas-cooked to crisp-tender
2 plum tomatoes- medium dice
2 Tbs. oil
2 Tbs. dried basil OR ¼ cup chopped fresh
Salt and eppr to taste
Garlic powder to taste-Optional

Toss everything together in a bowl. Allow to marinate, chilled, at least 1 hr.


Fruits

Church Salad: Serves 6
1 lb. Romaine cut in bite sized pieces,
(1) 8oz.can mandarin oranges,
1/2 small white onion thinly sliced
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


Craisin-Pear Salad: Serves 4
1 large, ripe pear cored and diced,
3 cups salad greens,
¼ cup craisins

 Dressing:
2 Tbs. oil,
1 Tbs. balsamic vinegar,
¼ tsp. Dijon mustard,
salt & pepper

Whisk dressing ingredients wel.  Toss all ingredients gently with dressing just before serving

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 or other tender greens

3 Tbs. + Caesar dressing or other complimentary  vinaigrette.
Gently toss ingredients with dressing.

Grapes and Baby Greens with Maple Dressing: Serves 6
1 small yellow apple thinly sliced,
6 cups baby mixed greens,
1 cup seedless red grapes halved.
Dressing: Combine and whisk I oil
1 Tbs. maple syrup,
1 thinly sliced scallion,
1tsp. lemon juice, or more to taste if needed with juice
½ cup raspberry juice or similarly tart clear fruit juice-see above
2 Tbs. olive oil
Arrange greens, top with fruits and drizzle with dressing.

Craisin-Pear Salad:* Serves 4

1) 1 large, ripe pear cored and diced, 3 cups salad greens, ¼ cup craisins

2) Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper

3) Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8

1) 2 ripe pears thinly sliced, 13 oz. baby spinach (2 pkgs.), 1 small, white onion thinly sliced,–1/4 cup melted butter, ¾ cup light brown sugar( divided), ¾ tsp. cinnamon (divided), 1 ½ cups pecan halves.

2) Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper

3) Mix and spread on a foil-lined sheet, butter, ½ cup sugar, ½ tsp. cinnamon and nuts. Bake at 350 deg. for 20 min.stirring. Cool and separate nuts with a fork. Gently toss salad ingredients in a bowl, add dressing and garnish with nuts.

NOTE: *Craisins are sweetened dried cranberries. To make your own, Prick 2 cups cranberries with a pin. Boil 1 cups sugar and ¼ cup water until sugar dissolves, stir in berries, then transfer to a foil-lined sheet and bake at 300 deg. for 45 min. Spread on waxed paper and when almost dry roll in granulated sugar if a sweeter berry is wanted. Can be used as decorations on desserts or sprinkled over ice

GRAPES

Grapes and Baby Greens with Maple Dressing: Serves 6

1) 1 small yellow apple thinly sliced, 6 cups baby mixed greens, 1 cup seedless red grapes halved.

2)Dressing: Combine 1 Tbs. maple syrup, 1 thinly sliced scallion, 1tsp. lemon juice, ½ cup raspberry juice, whisk in 2 Tbs. olive oil

3) Arrange greens, top with fruits and drizzle with dressing.

Grapes with Honey Lime Dressing: Serves 4

1) 1 cup halved seedless grapes, 2 cups baby spinach leaves, ½ head radicchio-leaves in bite-sized pieces,

2)Stir together 1 Tbs. honey,3 Tbs. lime juice, whisk in 3 Tbs. oil, salt & pepper

3) Toss salad ingredients gently together, add dressing just before serving and toss again

APPLES

Nutty Apple Salad: Serves 4

1) 2 tart green apples in ½ inch dice, 2 Tbs. toasted slivered almonds,3 or 4 Belgian endives (see step #3)*

2) Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt

3) Wash the endive with a damp cloth, thinly slice crosswise and mix in a bowl with apples and nuts, toss with dressing. OR Serve this as individual salads. Chop the apples in finer dice and mix with almonds in a bit of dressing. Separate the endive leaves into 12 or 16 equal piles, depending on size. Divide piles among 4 plates and fill each with a bit of the fruit-nut mix, drizzle with remaining dressing.

NOTE* Belgian endive leaves can be held by the stem end and eaten by hand, rather like a slice of pizza.In this way they can be used as dippers, like chips, to hold small amounts of food.

Apple-Jicama Salad: Serves 6

1)1medium jicama, 3 red apples, 1 small onion thinly sliced, 3 cups romaine leaves in bite-sized pieces, ¼ cup chopped fresh mint.

2) Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar

3)Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Tomatoes

Tomato- Spinach Salad: Serves 4

1) 3 cups baby spinach leaves, ½ small white onion thinly sliced, 12-14 grape tomatoes sliced crosswise in 3 pieces

2) Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste

3) Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4

1)3 cups baby spinach, or torn green leaf lettuce, 3 plum tomatoes quartered lengthwise then halved into eight pieces each, ½ small onion diced, 1/3 cup fresh mozzarella, slivered, ¼ cup fresh basil leaves chopped

2) Dressing: A ¼ cup good bottled Caesar dressing- or to taste

3) Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

side salad is generally expected with a dinner entrée. It offers a complimentary contrast in texture and taste as well as providing nutritionally balancing fiber. However, 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. I was amazed last week to see collards, formerly an inexpensive leafy green, priced above Romaine. Scallions in a featured sale, 3 bunches for $1.00, had only 4 per bunch when there used to be 6 to 8!

Unfortunately, the prices haven’t lowered much this summer, which means that they will probably rise even higher come fall.

So what is the family meal planner to do to keep side salads in the daily dinner menu without it costing nearly double? One solution is to study the produce section and try to find things that haven’t skyrocketed. Regular carrots, for example, cost about $0.88 lb. they’re 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. Try to find new uses for other items too. One small zucchini, for instance, sliced paper thin goes a long way as a salad 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 good “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 a few of my favorite suggestions for these kinds of salad solutions below, with dressing suggestions. Actually, writing this has given me an idea for next week’s posting. I’m going to work on some different salad dressing recipes to perk up side salads and give them a bit of zing.

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 even one of the 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.

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

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 over, depending on choice.

*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

** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

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.

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