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Posts from the ‘Recipes’ Category

Sep 17

EASY MEALS FOR THE NEW NORMAL

If spring is the season for re-growth, fall is the one for re-scheduling. Schools open, after school activities with associated activities are organized and business unveil projects for the coming year. It’s a time of hectic scheduling, with appointments often set for evening. Dinners were needed which can be quickly consumed yet are stable enough to hold up for separate serving times.

However, this is 2020. Schools are open according to districts. After school activities and related organizations are suspended while most business group promotions are on hold. Families have members who have returned to work and others working remotely. As a result schedules are uneven. Dinners need to be enticing but quickly ready when the family comes together at day’s end. The recipes should be simple enough that family members can begin prep, without hazardous cooking methods which could lead to fat spattering or boil overs, yet with minimal mess and easy clean up.

Actually in the current situation, this approach to dinner can help the family dynamic. Communal meal prep from start to finish, first the work and then the tasty shared reward can be a bonding experience. It provides a common interest and ready conversation topic. It can also help young people acquire cooking skills they will need later. Below are 10 recipes which fill the bill. Most only need a starch and a vegetable side, some only a salad and one not even that. With all the choices on the market today, fresh, frozen, canned and boxed, you’re sure to find selections to please the family and fit your time frame. If you want to see more, or learn about getting the family together in the kitchen, I have a book Can I help?, described in the May 28, 2020 posting and for sale on our books products page.

RECIPES
Apricot Glazed Pork Loin
Look for these Pork Loins in the commercially prepackaged section of the Meat Counter. Usually they bear a brand name. Shadybrook Farms makes a turkey tenderloin that is the same size as this type of pork loin and can substitute.
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*
(1) 12oz jar apricot preserves
¼ cup Balsamic vinegar
1Tbs Teriyaki sauce
3 tsp. minced fresh ginger
2 tsp. minced garlic
1 tsp. Tabasco sauce
Kosher salt
Ground pepper
1 tsp. salt – divided
1 tsp. pepper – divided
Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat grill or broiler. While heating grill or broiler, melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze and be sure to pass any remaining glaze warmed.

I wouldn’t advise attempting to prepare and freeze these lions ahead, but leftovers should freeze well. In fact, I’ve had success freezing rice. So ready serve portions on rice, with glaze, should freeze for short periods- a week or so. Reheat in the Microwave.

New New England Boiled Dinner: Serves 4
A modern take on an old recipe. Ideally, this is made with thick slices of Canadian bacon,
but once common, that’s hard to find, and very expensive now. Slices of smoked turkey
can substitute for the ham.
Stock Pot: Short Simmer
1 lb. to 1 ½ lb. round bone ham slice-or smaller packaged slices
(2) 1 lb. bags frozen French cut green beans
(2) 14 oz. cans small whole potatoes drained
(1) 101/2 oz can beef consommé
(1)14oz can chicken broth
2 Tbs. butter
Cut the ham into 4 portions, and gently make tiny slits around the outside edges to
prevent curling. Melt 1 Tbs. butter in the pot over medium heat, and cook the ham pieces
on one side until their edges start to brown. Remove to a plate, and using the other 1 Tbs.
butter, brown the potatoes slightly. Remove from pot. Put the frozen green beans in the
pot, top with the potatoes, then pour in the consommé, and the broth, finally lay the ham,
browned side up, on top. Bring to a boil. Reduce heat to low, cover and simmer 15 min.
until beans are tender. Check timing with directions on bag beans came in.
No sides needed tonight!
Tortellini alla Panne: Serves 4
This is my personal favorite pasta dish, and I can say from experience, that smoked turkey will substitute for the ham.
½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing
(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water
½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lb. slices
(1) 10 oz. box frozen peas
1 Tbs. butter
1 cup heavy cream – half and half can be used, but not light cream*
Grated Parmesan
Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile, heat the ham and peas with the butter, over medium heat in the skillet. Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.
*Whole milk and light cream separate and curdle when boiled.

Cheese Fondue: Serves 4
I first ate this fondue in the home of friends in Switzerland. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, and with so little fuss that night, but I’ve tried many cheese fondue recipes since and none have been as easy, foolproof and tasty as this. I really would recommend a Fondue Pot, but if you have to use a stove, lift the saucepan regularly to prevent clumping.
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfulls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or banana slices and on and on and on.

Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink . Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, plate the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.

Baked Flounder Meuniere: Serves 4- Tilapia can also be used
4 flounder filets-about 1 ½ lb.
¾ cup white wine
3 Tbs. butter- cut in small pieces
¼ cup chopped fresh parsley OR 4 tsp. dried
Put the fillets in a glass baking dish, close together but not touching. Pour over the wine and spread the butter pieces equally over the fish then sprinkle the parsley on top, 1 tsp. per fillet. Bake at 350 deg. 5-8 min. per 1 inch of width, basting twice, until fish flakes easily. Serve at once hot, with pan juices as sauce.
Coconut Crusted Tilapia: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg . Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.

Mustard Chicken: Serves 4
This an excellent recipe for a busy weekend day because it can be partially cooked in the morning, or even the night before, chilled, and simply placed in the oven to finish. Just keep track of the total cooking time needed and add 10mins to the higher temperature and 15 min to the lower. Check the liquid level occasionally to keep it constant. No need to baste. This dish does freeze, and can be cooked frozen, just add 15 min to ½ hr. to the cooking time, depending on the oven temperature, for thawing.
4 chicken pieces, breast halves or thighs
2 Tbs. Dijon or Spicy Brown mustard
2 tsp. garlic powder
1 envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with ½ Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 > 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Serve with pan juices on the side.
To Freeze- bake for 15min. less than the directed time. Cool, cover as directed, and freeze for up to 3 weeks. Thaw overnight in the refrigerator, add more broth if needed to
keep liquid at proper level. Cook at recommended temperatures 20 to 30 min.+ thaw time.

Chicken Pizza: Serves 4
It would be a real time saver if you cooked the chicken along with that for Recipe # 1, and had it ready in the fridge.
(1) 16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*
2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces
½ cup Riciata** OR equal amount green salsa
½ cup sour cream
1 large broccoli crown separated and blanched OR (1) 10 oz. box frozen broccoli cuts thawed and drained
1 small onion, halved and sliced thin
1 small green bell pepper in ¾ inch pieces
2 tsp. oil
1/8 tsp. lemon pepper
6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)
4oz can mushroom stems and pieces (optional)
4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack
Preheat the oven to 410 degrees or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciata sauce or salsa verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

  • (2) 12 inch flour tortillas can be substituted for the pizza shell (for anyone on a low carbohydrate diet) ** Riciata is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa verde in the level of your choice or sprinkle a dash of red pepper over sauces.
    Stuffed Zucchini: Serves 4
    2 Large zucchini
    1 lb. ground meat, beef, sausage or mixed with turkey
    8-10 oz. tomato sauce-any flavor, commercial or home made
    1/3 cup grated Parmesan cheese
    Optionally-½ small onion grated, ¼ tsp. garlic powder or few drops of Worcestershire sauce
    Salt and pepper
    Split the zucchini lengthwise and scoop out seeds. Mix meat with the optional ingredients, plus salt and pepper and fill the zucchini halves equally. Top with 2 Tbs. cheese and bake at 350 deg. 30 min. or until zucchini is fork tender. Heat sauce, spoon a little over each zucchini and pass the rest with the cheese. Serve hot.
    Potato Hot Pot: Serves 2- This is easy and fast to prepare. Using canned, sliced potatoes cuts the cook time in half and reduces the prep skills required to only a can opener. Can be made in individual portions and cooked separately.
    15 oz. can diced tomatoes- drained juice reserved
    15 oz. can dark kidney beans-drained juice reserved-really any beans can be used.
    1 cup cut green beans –briefly cooked
    1 medium onion in ½ inch dice
    1 Tbs. oil
    4 hot dogs each cut in 6 pieces
    2 large potatoes-white or sweet
    Salt and pepper
    Cook the beans to crisp tender. Pierce the potatoes with a fork and microwave 3 min. When cool cut into thin slices. Saute the onion in the oil until soft, remove from heat. Add all the ingredients but the potatoes to the pot and warm slightly . Add enough reserved juice to give the consistency of chili. Ladle into oven-proof bowls and cover the tops with potato slices in a circular pattern. Bake 35-40 min in a 350 deg. oven until mixture bubbles and potatoes are golden. Serve at once.
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Sep 10

SAVING A TASTE OF SUMMER

At summer’s end we always feel a bit sad as we lose the warm, seemingly endless days but we quickly get distracted by the bright colors and spicy aromas of fall. Soon we’re on the fast track to the holidays, caught up in the moment, without time to think back. Then the lights fade and we find ourselves in the depths of winter, suddenly nostalgic for summer.

That’s when it’s a real perk to have something to remind us of the tastes and smells of summer-to reassure us that another summer is coming in a few months, if we just hang in there. It doesn’t have to be much, a spoonful of chutney, a sip of brandy will do, which is a good thing because most of us don’t have the resources, time or space for extensive preserving.

This is true of my situation and so I’ve discovered a few recipes for foods which help me capture a taste of summer to cheer me up in winter. They store well and don’t require much time or space to prepare but are packed with nostalgic flavor. However, these recipes are simply mementoes of summer, not winter provisions. My posting for Sept. 22, 2016 deals with the general rules for freezing vegetables and fruits for that purpose using Corn, Green Beans and Peaches as illustrations, if you want to learn more about that. Meanwhile, try making one or two of these souvenirs. You’ll be happy you did next winter.

RECIPES
WATERMELON PICKLE: To see more watermelon recipes go to Aug.30, 2018
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated. Keeps for a year easily.

Peach Brandy: For more peach recipes go to Aug. 16, 2018
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or garnish. Store as any liqueur.

MINT SAUCE:
4 cups fresh mint –tough  stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct seasoning and pour into clean bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles—but only glass ones.

Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.
*For more apricot recipes go to: Aug.9, 2018

ZUCCHINI: For more information and recipes go to: Sept.15, 2016

Due to high water content, zucchini doesn’t freeze well.  Whole or in prepared dishes, it deflates when thawed. I’ve had success freezing ¼ inch thick slices by plunging them first into boiling water for 1 min. then into ICE water for 2 min. drying them on towels and freezing them on a cookie sheet before bagging. So how does one deal with an excess? One of the best ways is to accept the fact that it’s going to change texture, become limp and combine it, with other ingredients, into a ‘base’, which will keep for several months, for future dishes. Food Tips and Cooking Tricks by David Joachim has an excellent recipe for such a base and ideas on how to use it but, of course, once made, you can use it as you please.
 
Zucchini Base; Yield 8 cups
5 lbs. zucchini –shredded*
1 onion -finely chopped
1 garlic clove- minced
2 Tbs. oil
Sauté onion and garlic in oil until softened. Add zucchini and stir until soft. Cool drain most of the moisture by squeezing in a towel or pressing in a colander. Freeze in desired sized containers with firm lids.

  • To shred, use a food processor or the large teeth of a hand grater, but avoid the seedy core.
    USES: Add salt and pepper as desired to all the below
    Chilled Zucchini Soup: 4
    Hot Zucchini Soup
    Primavera Sauce
    Stuffed Eggplant
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TOMATOES
I’ve tried preserving tomatoes by freezing them, what a watery mess, and, remembering my lessons from Italy, canning. I have to agree with Gordon Ramsey. The variety, quality and cost of canned tomatoes make home efforts pointless. The exception is dried tomatoes. They dehydrate well, are less expensive and of better quality than commercial.

Sun-dried are tomatoes that have generally lost 82-90+% of their original weight through the process of drying.  They lose the water but retain the sugar, sweetness, and nutrients, leaving the deliciously dried tomato flesh with an intense, concentrated tomato flavor, perfect for dishes where that wonderful tomato taste should shine through.

There are 3 ways to dry tomatoes, in a dehydrator, naturally or in an oven. #1 requires a special machine, #2 requires weeks of consistently dry, hot, sunny weather covered by nets to deter pests. #3 is the practical method we’ll use. Cherry and grape tomatoes are meatiest and have the most concentrated sweet flavor.  Roma (plum) tomatoes also work well if the pulp is hollowed out and discarded during prep.

To make sun-dried tomatoes in the oven
1)Prep-wash and slice the tomatoes in half lengthwise, spread them out in an even layer cut-side-up on a parchment-covered baking sheet, then season sparingly with salt.
2)Slow roast- in the oven for about 2 ½ to 3 ½ hr. at 250 deg., or until desired level of dryness.  Don’t flip or rotate the tomatoes during this time, but keep an eye on them near the end to ensure that they don’t burn.
3)Serve or store. The tomatoes are ready to serve or add to a recipe when cool.  Place them in a small jar then drizzle with olive oil until the tomatoes are completely submerged.  Place a lid on the jar to seal, then refrigerate for up to 1 week or use zip-lock freezer bags instead of containers. Force out all the excess air before sealing. Can be frozen without the oil.
Seasoning Options
1.Sea salt or kosher salt preferred

  1. Additional seasonings can include fresh or dried thyme, oregano, rosemary, or a little crushed garlic
  2. Season while roasting:  During the last hour of roasting, feel free to sprinkle on some chopped fresh herbs (such as rosemary, oregano, thyme, etc).  During the last half hour of roasting, sprinkle on some dried herbs and seasonings (such as Italian seasoning, garlic powder, onion powder, crushed red chili flakes, etc).
  3. Season after roasting: season in a jar with olive oil after roasting-bay leaf, a garlic clove or two or whatever fresh or dried herbs/seasonings appeal.
    Cooking Option:
  4. Cut the tomatoes in half. Place them side-by-side, cut-side-up in a ceramic or glass baking dish. They should fit together snugly but not overlap. 
  5. Sprinkle the tomatoes with sea salt. 
  6. Add olive oil. The oil should cover about 2/3 of the depth of the tomatoes.
  7. Place the dish in the oven and slow cook the tomatoes at 175 deg. for 3 to 5 hours. The exact time will depend on the size of the tomatoes you use.
  8. Cool completely, transfer to glass jars or other non-metal containers that are as airtight as possible when sealed.
    Approximate Seasoning Guide
    20 or more plum ripe tomatoes (Roma)
    4-5 tablespoons olive oil
    4-5 tablespoons olive oil
    2 cloves garlic chopped
    ½ tsp. salt
    1 tsp. oregano
    4-5 sprigs fresh Italian parsley-chopped
    Pinch or two pepper flakes

    HOW TO REHYDRATE SUN-DRIED TOMATOES: Sun-dried tomatoes stored in olive oil are perfectly edible (and delicious!) served right out of the jar.  But if you would like to rehydrate and plump them up a bit, just soak the sun-dried tomatoes in hot water for 20 minutes, then drain.  Or better yet, soak them in tomato juice to amp up the tomato flavor. 

Sep 3

SUMMER STONE FRUITS

The stone fruits of summer have more than their peak season in common. Now grown in nearly every country, they trace back over 3000 yrs.to Asian origins. Talk about all stars! However, they have another common bond. They are among the few produce items which are still strictly seasonal, so take advantage of them while in stores or prepare to wait a year.

In keeping with our changed tastes in 2020, I wanted to present a different take on them. These recipes are geared to fit three requirements. First, they had to be easy or fun to prepare especially in the heat of August most needing little or no cooking. Second, they had to fit the current preference for casual, even rustic presentations. Third, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse. If you want to explore some traditional recipes go to Aug.9, 2018 and Aug.16, 2018, Sept. 12, 2019, and Aug. 31, 2017. Even the familiar recipes below are new twists on the old standards.

I also had one other goal in mind. With the current interest in eating whole, fresh, naturally prepared foods, I wanted to keep these recipes mainly focused on raw fruits but I found this difficult with apricots. In other countries they are seen in bowls to be eaten as a quick snack, but here they are mainly found in stores and recipes, dried. This inspired me to seek recipes for fresh apricots but I found few of them, even in my oldest books or James Beard’s American Cookery, which is full of unique recipes.

Apparently, apricots preserve so well that the majority were ’put up’ for the winter months and the recipes served then. I determined to find uses for fresh apricots and, being summer, I wanted recipes which didn’t take hours in a hot kitchen. Quick, fresh and easy was my goal. I hope I’ve succeeded. Below is a sampling.

Finally, stone fruits have an advantage over others. The late and end of season offerings cook as well or better than the prime. So these desserts can carry into fall, becoming nostalgic because they mark definitive endings, both to the summer and to its luscious stone fruit, although the days can be just as warm and sunny as those in summer. The desserts featuring these fruits, serve to remind us that their season too, is past. These desserts symbolize the closing of the book on summer and all its special pleasures, for another year because unlike melons, berries and citrus fruits, stone fruits aren’t available all year. So enjoy them while they’re still here.

RECIPES
One of the best things about working with summer stone fruits is that they are so open to flavoring suggestions as well as being interchangeable in most recipes. Here are 3 delicious examples of dishes which work with any of them. They can be served with the fruit freshly sliced, or for a more finished presentation, with a quick conserve.

Quick Conserve: Per 1lb. fruit-place freshly sliced fruit in a bowl with ½ Tbs. lemon juice and ½ Tbs. sugar per pound. Allow to stand at room temperature about 20 min. until it forms a syrup.
Wonton Fruit Cups: Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit.

Shortcake
1 peach or nectarine, 2 plums or 3 apricots per portion-sliced
Sugar
Whipped topping
Almond extract-optional
1 recipe buttermilk drop biscuits, sponge cake shells or slices of pound or angel food cake
Sprinkle the fruit with sugar and a drop of almond extract if using. Let stand until glossy and moist. Chill. Build dessert as for any shortcake in layers starting with pastry, fruit and topping.

Stone Fruit Melba Cake: This is made with any unfrosted cake, plain, angel food even dollar store pound cake
1 lb. unfrosted white cake made or sliced into 2 layers
8 oz. whipped topping
8 oz. cream cheese
1 tsp. vanilla
Conserve made from 4 lb. fruit
Melba Sauce-see NOTE*
Mix vanilla, cheese and topping until very smooth. Spread ½ mixture on one layer, top with ½ the conserve. Cover with the second layer and, reserving 2 Tbs. spread with remaining cheese mix and all conserve. Pour sufficient Melba Sauce over and garnish with mounded reserved cheese mixture and a sprig of fresh mint or a few raspberries.

Melba Sauce: Yield 2 cups
2 cups raspberries
½ cup confectioners’ sugar
1 Tbs. lemon juice
¼ cup apple juice
Puree all ingredients, strain id a smooth finish is desired. Keep excess chilled. This sauce is available in store

PLUMS
Plum Rustica, or Galette, is the easiest type of pie to make. This is a short version of the recipe from my book Dinners with Joy:
Crust if making: mix
1 ½ cups flour, optionally substitute whole wheat pastry flour for half the regular.
¼ cup sugar
1/3 cup shortening
3 to 4 Tbs. ICE water to form dough
1/3cup chopped toasted almonds or walnuts-optional

Combine sugar and flour. Cut butter into flour mix until texture is like gravel. Add water and form a dough ball. Chill 20 min. then roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs. butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.

NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.

My Easy Plum Sherbet: Serves 4
(1) 30 oz. can of purple plums, pits removed, OR any other canned fruit
Pinch ginger-OR cinnamon for other stone fruits
Process the fruit to a puree, adding only enough syrup to get the proper texture. I use all of it with plums, but not with pears. (Save any extra syrup to flavor a granita.) Place the puree in a sealed container, freeze for 1 hr. and stir well. Repeat until entire container is of equal texture. If it seems too icy or clumpy, reprocess and repeat freezing procedure. Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.
Can also be made with fresh, roasted peach halves.

Plum Cake: Serves 8-From Landoll’s Creative Cooking Desserts
1 ½ cups stoned plum halves
¼ cup shortening
¾ cup sugar
2 eggs
½ cup flour
½ cup whole wheat flour
1 tsp. baking powder
salt
¼ cup milk
1tsp.vanilla
½ cup chopped pecans
¼ cup brown sugar
½ tsp. cinnamon
Grease and flour a 9 inch square baking pan. Cream butter and sugar, add eggs beating until smooth. Mix flours, salt and baking powder; add alternately with milk to egg mix, beating well. Stir in vanilla. Pour into pan and arrange fruit over top. Combine garnish ingredients and scatter over the fruit. Bake in a preheated 350 deg. oven 30 min. Cool in pan.

Roaster Plum Stuffed Chicken Rolls: Serves 4-From 500 3 Ingredient Recipes by Robert and Carol Hildebrand
3 plums-stoned and halved
2 ½ lb. skinless, boneless chicken breasts, with lobes
1 medium red onion-diced
¼ cup olive oil-divided + 1 tsp.
Roast the plums, tossed in 2 Tbs. oil with salt and pepper to taste in a 350 deg. oven 15-20 min. Cook the onions in the remainder of the oil over low heat in a covered pan until soft. Chop plums and add to onions-cool. Pound the chicken breasts between sheets of plastic wrap until each is a uniform thickness of about 1 inch. Place ¼ of the plum filling down the center of each breast and roll like a burrito, folding the ends over first. Lay the breasts seam-side down in a pan, brush with the 1 tsp. oil sprinkle with salt and pepper and roast at 350.deg.25-35min.until done. Allow to rest 5-7 min. and serve sliced into 4-5 rounds each.

PEACHES/NECTARINES –These are interchangeable in most recipes since nectarines are actually a smooth-skinned species of peach. However, they don’t skin easily as a peach does so choose the recipe with care. The Peach Pizza would tolerate the skin but not the meringue pie. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

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NOTE: Peaches are wonderful accompaniments to any poultry dish. Grill halves along with the meat in summer or broil them, fresh or canned, sprinkled with cinnamon in the oven. They are great roasted for just about anything but eating out of hand, even pie fillings. They carmelize and get a depth of flavor that really carries a dish. Place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted.

Fruit Pizza: Serves 8-10
Make dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. For July 4th use a combination of strawberries and blueberries. Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

Peach Crisp: Serves 6
9 ripe peaches, peeled and sliced
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
½ cup slivered almonds-optional
Place peaches inn a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Fresh Peach Meringue Pie: Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs. peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top, about 2-3 min. Store several hours at room temperature, chill leftovers.

Peach Chutney: Yield 1 quart-From The Bon Appetite Cookbook 2006
4 scallions-chopped
¼ cup dried currants or raisins
1 Tbs. sherry vinegar
2 tsp. grated fresh ginger
1 ¾ lb. peeled, peaches in 1/3 inch cubes
Sliced toasted almonds-optional
Combine and chill for up to 6 hrs. Can be served as an accompaniment, salsa or flavoring in rice or a salad.

APRICOTS Resembling small peaches with a slightly more acidic taste and less juice, apricots are the perfect on-the-go snack, able to be consumed in four bites, leaving no drippy mess.

Dump Cake: Serves 12
4-5 cups sliced peaches or nectarines, halved or quartered plums or apricots
½ cup white sugar
½ cup melted butter
1 tsp. cinnamon
(1) 18.5 box of cake mix-flavor optional
Place fruit in the bottom of a 9 x 13 inch pan and mix with sugar and cinnamon. Scatter dry cake mix over the top and pour melted butter evenly over it. Do not stir! Bake in a preheated 350 deg. oven about 30 min. until golden on top. Serve with ice cream or whipped topping.

Quick Apricot Ice Cream: Yield about 1 gallon
4lb. apricots-stoned and pureed
¼ cup sugar
Pinch salt
Drop almond, vanilla or rum extract-optional
½ gallon vanilla ice cream
Mix the extract, salt and sugar with the pulp and let stand to dissolve . Mix the pulp in with the softened ice cream-partially, leaving a ripple effect is attractive-or fully incorporate the two. Place in a covered container and freeze until firm-best overnight at least.

Puff Pastry Tart: Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam

Pulse the 1 cup nuts, sugar and butter into a paste. Add next 3 ingredients and pulse to combine. Set aside.

On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle*; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 min. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

*NOTE-tart can also be baked in a conventional tart pan with a removable bottom

Apricot Chicken: Serves 8
8 thighs
1 packet onion soup mix
(1) 14 oz. can apricot nectar
1 lb. apricots-halved
Preheat oven to 350 deg. Place chicken in a 9×13 inch baking dish. Mix together soup mix and apricot nectar. Pour over chicken. Bake for 55 minutes. Sprinkle apricot halves over and around chicken and cook another 10 min.

Aug 27

MELONS-MID-SUMMER GEMS

I’m from New Jersey, a state known for its produce and I grew up anticipating the seasons for their special crops. Mid-summer was melon time and even after I moved away, I watched my market fliers expectantly for them to arrive. A couple of years ago I realized that along with several other produce bonanzas, melon season was eclipsed by the year round availability of internationally grown produce.

The local farm market cured my craving but I still miss the banner sales and even more the variety of melons the Casabas, Persians and, my Mother’s favorite the spicy-sweet Crenshaws? I don’t see them even in the produce boutiques. However, I’ve found some compensation in the fact that cantaloupes, honeydews and watermelons are in market all year at reasonable prices and have branched out to find roles in every phase of meal-time.

It used to be a fun fact that melons were the perfect symbol of high summer, when we don’t feel like cooking, because they were the only fruit that was never cooked. The rind could be pickled but the meat, supposedly, couldn’t stand heat.  That has changed with the introduction of watermelon steaks, grilled or pan fried and deep fried melon bite canapés. I include a recipe for steaks, which have several presentations, but I have yet to encounter a successful fried canapé.

Generally, Melons’ taste is mild, their flavor subtle, and the flesh, high in water content, is substantial in volume. Consequently, though delicious alone, melons combine well with other ingredients and the meat makes excellent bedding in salads and compotes.

To pick a melon, the best test is to thump it and listen for a hollow sound.  Ripe cantaloupes have a faint, sweet fragrance as well. If the stem stump is indented, the melon was vine ripened and easily detached, rather than being harvested on a schedule and cut away. Finally, shake the melon and if you hear the seeds, it’s apt to be dry. Unlike other fruits, melons don’t ripen once picked, so eat them soon.

Now, a few tips on working with melons.  Wash the outside well, before cutting into one. A knife slicing through the rind can carry contaminants into the flesh. Melons are loaded with nutrients but they quickly disintegrate when exposed to light and air, so avoid buying cut segments. Once opened, cover the exposed flesh with plastic wrap and store chilled. I put mine in a black plastic bag in the fridge. Finally, try some of these recipes and enjoy! For more recipes seeAug.30,2018 and Aug. 8,2019

RECIPES:
Melon con Prosciutto
This classic Italian presentation traditionally Involves simply draping thin slices of dry-cured ham over slices of melon.
Alternatively: It can be transformed into a canapé by cubing the melon and wrapping it in ham secured by a toothpick.
 NOTE: Baked ham or smoked turkey create a reasonable facsimile.

Watermelon Fries-from Abby’s Kitchen .com
1/2 small watermelon, cut into fries
Zest of one lime
½ to 1 tsp. chili powder, depending on spice preference
Pinch of kosher salt
DIPPING SAUCE
1/4 c. Greek yogurt
1 tbsp. lime juice
2 tsp. honey
Pinch of chili powder
Marinate melon strips, chilled, in seasonings for 24 hr. Serve cold, plated around sauce.
Watermelon Pickle:*
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

*NOTE: For more watermelon recipes go to Aug.30, 2018
Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Melon Salsa: Serves 4
Wonderful with chicken or fish
½  small  cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½  green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt
Combine all ingredients and chill well. Serve as a side with the meal.

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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Watermelon Steak-This can be a side, the center of a dinner salad or a dessert. From The Kitchen.com
1 personal-sized watermelon (about 3 pounds) cut into steaks about 2 inches thick*
1/4 cup granulated sugar
1 tablespoon finely grated lime zest (from 1 to 2 limes)
1/2 teaspoon red pepper flakes
Lime wedges from zested lime, for serving

Pat steaks dry. Mix other ingredients and brush on steaks .Saute in a hot pan and serve warm with feta, chopped fresh mint, and drizzle of balsamic.

Alternatively:
Heat an outdoor gas grill to high, or prepare a charcoal grill for high, direct heat grilling. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt, or as dessert with a scoop of ice cream.

NOTE:HOW TO CUT WATERMELON STEAKS- Cut the watermelon in half lengthwise, then place the flat edge down and cut 1 ½ to 2 inch slices down. It’s better to make them too thick than too thin. Cut out a rectangular steak from each slice.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½  cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

Watermelon-Shrimp Salad: Serves 4
3 cups cubed seeded watermelon
1 cup cherry or grape tomatoes –halved
1 small onion in thin rings
1 Tbs. fresh lemon balm or lemon thyme (lemon-pepper to taste is a substitute)
1/8 tsp. Kosher salt
Freshly ground pepper to taste
1/3 cup Balsamic vinaigrette
Small head Romaine lettuce –torn
½ lb. cooked shrimp-tails off and halved if large
Have all ingredients chilled. Gently toss and divide among plates.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar.  Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.

NOTES: Choose overripe fruit to make sherbet.

For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites.  See June 30, 2016 posting on Icy Desserts.

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon with Ice Cream
My Mother, who was from a different part of the country, introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of liqueur- Triple Sec or Crème de Menthe.
Suggestions: Vanilla or peach ice cream with cantaloupe—Triple Sec
Lime sherbet with honeydew –Green Crème de Menthe

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combintion
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at once.

Aug 20

COLD VEGETABLE DINNER SOUPS

With the uncertainty over school openings, physical or virtual classes and resultant family scheduling problems, my usual posts on easy back-to-school meals need updating. (See Sept.7, 2017, Sept.6, 2018, Sept. 5, 2019) There are however, a few facts which apply. Classes will resume earlier to catch up for lock-down loss; parents will need more help with meals, especially those doing double duty working from home; the weather will stay warm for some weeks, so cold meals will be welcome. Soup is the answer. If it’s filling and nourishing served hot in winter, shouldn’t it be just as nutritious and satisfying cold in summer?

Nothing, generally, is easier than soup and no way simpler to make it than in a slow cooler or Instant Pot. It can do its magic overnight, the soup chilled all day and ready for dinner. Moreover, most vegetable soups only require a pot, a blender, 30 min. cooking time and an hour or so to chill if serving cold and many vegetables are at peak now but recipes are scarce. Aside from Vichyssoise, Madrilene, Gazpachio, Tortilla Soup and a few others, soup isn’t considered a summer food in the United States.

In fact, soup doesn’t figure prominently in our menu choices as an entrée except as a hearty dinner on a cold winter night. By contrast, other countries enjoy soup all year. In Italy, during the summer, rice replaces pasta in Minestrone and it’s served very cold. Pappa al Pomodoro (Tomato-Bread Soup) which is eaten at room temperature, not hot, is as popular in July as December.

Cookbooks printed in the United Kingdom devote chapters to Summer Soups, even separating the ‘chilled’ ones from the ‘light’ ones. In fact, most of the variations below were inspired by 400 Soups, edited by Anne Sheasby. Some books I inherited from my Grandmother include them as well. I guess the convenience of microwaves, the availability of supermarkets and the huge variety of take-out foods have distracted us. Making soup seems too time consuming and laborious.

That’s just not true! Few things are easier, require less attention and effort, or are more forgiving to cook than soup; even recipes requiring time don’t need constant monitoring or frequent stirring. Moreover, soup keeps well, often improving as the flavors meld and many freeze well. It’s versatile too and ingredient changes are readily accepted. The same one can be chunky and rustic as made, acquire an interesting texture with a little blending and be silky sophistication when pureed. Perhaps, best of all, soup has long been considered an economic meal solution, depending on the ingredients.

A rough estimate of the cost is far less than a regular meal. I have proven to my satisfaction, that there are a few easy rules which simplify the process of making several types of soup. I state them below for standard cooking. With cookers things are even simpler but the basic principles still apply.
• Frozen or canned vegetables or fruits can be substituted for fresh. If not drained, deduct the amount of any liquid from the amount stated in the recipe.
• Sauté a medium onion, chopped, in 1Tbs. oil or butter, per 2 servings , in the pot first
• Add vegetable(s) of choice to pot, chopped if large, and just cover with liquid-usually broth, optionally vegetable, chicken or other meat. A portion of juice can be substituted for flavoring.
• Bring to a boil and reduce heat. Allow to simmer for between 10 and 20 min. as per directions.
• Add seasonings half way through cooking, check by taste. Avoid overpowering the natural flavor, be careful with the salt and remember heat intensifies pepper.
• Blend or process to desired consistency, in batches, adding more liquid only if necessary.
• Return to pot if serving hot, or bowl if chilling. Add additional liquid to achieve desired density, or stir in cream, if using. Check for taste, reheat or chill, add appropriate garni before serving.
• One pound of vegetables requires about 4 cups liquid and serves 2, in bowls
• 1lb. = (3) 10 oz. boxes frozen. Check can labels for quantities.
• For a more substantial soup, add one small, or half a large potato per serving, before boiling. Alternatively, return to heat, bring to a simmer, and add instant potato flakes and liquid in equal amounts, alternately, until desired consistency is reached. Remember this will dull flavorings so taste test often. Can still be served chilled.

NOTE: As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are usually thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. However here I’ll just discuss the ones I tested.

RECIPES
Cucumber Bisque—Yield 4 cups. Always served chilled
This has long been a favorite of mine. Seed and chop, but don’t peel 4 large cucumbers. Soaked in salted water for 10 min. Put them in a pot with 1 small chopped onion, just enough chicken stock to cover, and simmer for 20 min. Puree and chill for several hours. Serve with a dollop of sour cream and fresh, chopped chives. No other seasonings needed.

VARIATION: Excellent with chopped, cooked shrimp, crab or salmon.
Pea Soup with Mint—Serves 2 in bowls. Can be served hot as well
Following the steps above, sauté a medium onion in 1Tbs. canola oil, then add 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering for 20 min. puree and, needing no other seasoning, chill. Garnish with sour cream and a sprig of fresh mint.

3 VARIATIONS:
1) add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving some tips for garnish)
2) omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt
3) lend elegance to the dish. Float a fillet of poached salmon in top and garnish with a dab of yogurt

Carrot Soup—Serves 2 in bowls. Also can be served warm.
Follow above directions, to the sautéed onion, add 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth to cover. After puree chill or choose one of the following.

VARIATIONS:
1) add 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate. Chill and garnish with slivered peel 2) add 2)1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. Chill and garnish with a sprig of cilantro
3) add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.
NOTE: All the above soups can be fortified with potato. Carrot soup is excellent with smoked meats-chopped leftover ham, chopped sliced Deli ham or for elegance julienned strips of smoked salmon or lox.

Summer Tomato Soup: Serves 4-6.
3 ½ lb. peeled tomatoes
1 ½ cups stock
3 Tbs. tomato paste
3 Tbs.balsamic vinegar
3 Tbs. fresh basil leaves
3 tsp. sugar
Salt and pepper
Sour cream or yogurt for garnish
To peel tomatoes water for ,dip in boiling water for 20-30 sec., gently prick skin with knife point and peel off skin. Chop into a pot, add the broth bring to a boil and simmer 10 min. Add the other ingredients and simmer for 3 min. Puree, chill if serving cold and garnish with a dollop of cream or yogurt.

VARIATIONS:
1) Use 1 lb. cherry tomatoes, 1 lb. plum tomatoes, and 1 lb. vine ripened. Peel tomatoes or alternatively, puree and strain with 1 small onion. Omit vinegar, sugar and basil, but increase stock to 2 ½ cups. Simmer vegetables and stock 4-5 min., cool, chill and serve garnished with pesto.
2) Sautee 1 onion and 1 carrot in 1 Tbs. oil until softening, about 5 min. Add 2 cloves garlic for 3 min more. Add 2 ½ lb. peeled tomatoes, 1 bay leaf, 5 sprigs each of fresh thyme or marjoram (1/2 tsp. each dried) simmer for 10 min. and puree. Cool and stir in 1/3 cup sour cream or yogurt then chill. Serve garnished with a dollop of cream or yogurt.
Note: When served cold, chicken or seafood ate the best protein choices to fortify tomato soup.

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White Bean Soup—Serves 4 in bowls.—Also called Tuscan, Cannellini or Navy Bean
White beans are the easiest to work with when “winging it” because they seem to blend better with flavorings than other types. Most legumes, though not lentils, require soaking before cooking. Soak them in water over-night or bring them to a boil for about 6 min., then let them stand for an hour, drain them, cover them with fresh liquid and simmer them until they’re soft, usually between 45 to 90mins. Or use canned.
1 or 2 large onions, chopped and sautéed in 1to2 Tbs. oil first always enhance beans’ flavor. Add the soaked beans with just enough liquid to cover the beans, add more as needed to avoid it’s becoming watery. I don’t usually use broth, adding bouillon powder to taste as it cooks. One ingredient which gives life to any bean soup is vinegar; red for the darker, more robust beans and white for the white and pink beans. Don’t be shy. It may absorb several tablespoons-taste to test. Other optional additions are a sliced carrot, red pepper flakes and a sprinkle of lemon pepper, a cup of canned diced tomatoes drained. Diced ham is the best meat addition to bean soups.

All of these soups and many more make easy, delicious summer meals, especially when paired with a nice salad and a simple sandwich, a loaf of good bread, rolls. Furthermore, once the soup is made, it keeps for days, and it’s as easy to make a lot as a little, perhaps two or more dinners. All you need do is open the fridge and serve it, or in winter, heat it up and serve. Talk about a budget and a time saver! The best thing is that there is an infinite variety of soups, from near stews to basic broths, and the majority of them can be eaten hot or cold. So the next time you’re wondering what to serve, think soup!

NOTE: To find recipes for more substantial chilled soups like Gazpachio, Avocado with Chicken, Spinach and Ham with Rice and others, click here.

Aug 13

LIKE FROZEN YOGURT? THEN DIY THE FLAVOR

I seem to be stuck in a cold foods’ rut the past weeks, but with the lingering heat wave this summer, it feels natural. So continuing along that path, this week’s posting for the more health minded people is about Frozen Yogurt or Fro-Yo. Hey, you guys, why stick to the flavors in the glass case, when it’s so easy to create your own?

Yogurt is made by fermenting any type of milk, cow, sheep, goat, even soy, full fat to skim, with bacterial cultures. It’s simple to make but whether commercial or home-made, once finished, it must be kept chilled and unlike ice cream products, should be used while fresh. About 2 weeks or 10 days after the sell-by date, the active cultures start to dissipate.

Heating kills the live cultures, so be aware that while yogurt tenderizes meat, moistens baked goods and adds flavor and body to soups and sauces, it doesn’t bring any special ‘health’ benefits to cooked food . On the other hand, freezing inhibits the cultures yet doesn’t totally destroy them, so Fro-Yo does have nutritional value. However it isn’t just a matter of freezing a container of fresh yogurt. Yogurt, even Greek yogurt contains too much water to freeze evenly; even strained it will separate and be ‘icy’ or ‘gritty’ when frozen.

There are several ways to overcome this. The addition of sugar or corn syrup, which inhibits ice crystals forming, cream, mascarpone, boosted by a bit of cornstarch, even beaten eggs to give a creamy texture all help, but the final step in starting with plain yogurt, always seems to be the use of the ice cream maker.

However, I’ve made it a point in passing on recipes during this very hot summer, especially the ‘Treat’ ones, to avoid space and time consuming requirements. So I’m going to simplify this right now. If you want to make Frozen Yogurt from scratch, to preserve the tartness, Google the directions and then use the following recipes to render it in your choice of flavor. Otherwise, start with a container of a commercial brand vanilla frozen yogurt. Incidentally, these recipes also work with ice cream and the ice cream ones from last week, July 30, 2020, work with Fro-Yo. In fact one famous diet disaster, the Banana Split, is transformed into a positively healthy treat by substituting yogurt and updating a few other ingredients. That recipe and a reprint of the ripple one from last week are found below the favoring suggestions.

One of the beauties of yogurt is that it readily combines with other flavors. When heated it blends in but chilled it hosts them, even spotlights them. So use these recipes as base directions and feel free to take off and follow your fancy. The important thing is to mash the ingredients together until well incorporated so they freeze together smoothly.

BASIC RECIPES to CREATE FLAVORS

Have on hand 2 cups =1 pint vanilla frozen yogurt for (4)1/2 cup=1 scoop servings. Soften in the refrigerator 20-30 min. then mix in the any of the following combinations and refreeze at least 30 min. When soft this can be spooned into Popsicle molds and frozen for easy eating.

Bananas Foster
1 large very ripe banana
2 Tbs. rum
1 Tbs. light brown sugar
Slice, then mash the banana with the rum and sugar. Mash again into the yogurt until well mixed. Refreeze.

Burnt Almond
1/3 cup chopped toasted almonds
2 Tbs. grated chocolate
2 Tbs. Amaretto
2 tsp. honey
Mix ingredients and add yogurt, mashing until blended. Refreeze

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Peach-Bourbon*
2 peeled peaches chopped
2 Tbs. bourbon
1 Tbs. dark brown sugar
Mash the ingredients well and mash again with the softened yogurt until blended. Refreeze

Peña-Colada*
8 oz. can crushed pineapple-well drained
2 Tbs. dark rum
1 Tbs. dark brown sugar
1/8 tsp. coconut extract
Mash ingredients well, then mash again into yogurt until well mixed. Refreeze

*Recipes courtesy of Food Tips and Cooking Tricks by David Joachim

It’s easy to imagine more flavor combinations. For example, just off the top of my head:

Baked Apple
2 apples, peeled, cored and chopped
2 Tbs. light brown sugar
1 Tbs. apple juice or cider
1 Tbs. brandy
Microwave the apple with 1 Tbs. sugar, cider and cinnamon until soft -about 3-5 min. depending on machine. Mash with other ingredients and allow to cool. Mash again with yogurt until well mixed and refreeze.

Banana Split: 1 Serving
Traditional Recipe

1 banana
3 scoops of ice cream-chocolate, vanilla, strawberry are traditional
¼ cup chocolate sauce- hot fudge is an option
3 Tbs. wet nuts
@1/4 cup whipped cream
3 cherries
Split the banana lengthwise and place each half along the long side of an oval dessert dish. Place the ice cream scoops in the center. Pour on the sauce and the nuts; top with the whipped cream and garnish with a cherry on top of each scoop.

Healthy Version
1 banana
3 scoops frozen yogurt*
¼ cup blueberry topping or other fruit compote
2 Tbs. toasted slivered almonds
3 Tbs. lite whipped topping
3 strawberries

Follow the directions above substituting the updated ingredients.
* This can be made even healthier by replacing the Fro-Yo with 3 scoops of chilled, plain or vanilla Greek yogurt.

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

Aug 6

Icy Drinks for Hot Days2 (2)

ICY DRINKS FOR THE WHOLE FAMILY

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

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

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

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

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

So—Cheers! Here’s to staying hydrated!

RECIPES

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

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

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

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

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

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

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

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

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

Jul 30

DIY Desserts Using Commercial IC

DIY DESSERTS FROM COMMERCIAL ICE CREAM

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

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

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

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

RECIPES

Basic Ice Cream Soda Recipe:

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

Syrups:

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

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

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

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

Fresh Fruit Syrups:

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

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

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

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

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

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

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

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

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

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

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

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

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

Ice Cream Cake: Serves 10-12
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
Layer pans, tube pan or sheet cake pan to bake the cake
1 box of cake mix, cooked according to directions, cooled and removed from the pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and allow to cool.
Soften ice cream to consistency of whipped topping.
Rinse bowl or mold with water and shake out excess but do not dry. The film of water freezes and forms a protective coating on the container that makes it easier to unmold the finished dessert.
Smear a dollop of softened ice cream over the bottom of the mold. If it has a decorative top be sure to fill it all in. Then begin to fit chunks of the cake into the mold in layers. Be sure to separate the layers of cake, the pieces of cake in the layers and the cake pieces from the sides of the mold with enough ice cream that they don’t stick together or become exposed when the dessert is unmolded.
Also, have a thick enough layer of ice cream on the bottom of the mold to form a firm base when plated for serving.
Freeze the mold for several hours or overnight.
Remove from freezer and dip the mold in a larger bowl, or pan, of hot water, for the count of ten (10). Cover the bottom with a serving plate and invert to unmold.
Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on the side.

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

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

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

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

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