Posts from the ‘Recipes’ Category

Jul 27

Summer Fruit Pastries

In much of the U.S. the end of July is a wonderful time to think of pastry. It’s the grand finale of berry season, especially raspberries and blueberries, and the beginning of peak ripeness for stone fruits, peaches, plums, apricots and nectarines. The delicious appeal of these colorful fruits raw, in pastry shells can only be equaled by their delectable aroma and taste when baked in flaky pastry. It’s dessert lover’s heaven!

I make no bones about the fact that I find commercial puff pastry and phyllo dough of excellent quality, less expensive, and far more convenient than home-made, but I do insist on making my own pie dough. It’s lighter, flakier and bakes up crispier and tastier than store bought. The recipe is below.

The key factor with any pastry, or pastry substitute, such as wonton wrappers, is that it be crisp, at least when first served. If allowed to sit, pastry will begin to absorb the fruit juices, so serving soon after baking is desirable. This doesn’t mean it has to be served hot, especially in summer, room temp is fine, but it does mean that unlike a cake, it can’t be baked the day before. Naturally any toppings are last minute additions.

For this reason, I love wonton wrap tart shells. They’re easy, crispy and light. The edges can be ruffled, or if placed diagonally in muffin cups, the corners flair out like wings. They make a wonderful presentation dressed up for desserts with decorative sugar on the edges, or plain filled with a salad, like tuna, or in a larger size Shrimp Louis. Best of all, they can be baked and kept, air-tight, for several days.

Making puff pastry is work, I’ve done it. For me, the cost and labor of DIY doesn’t offset the price of a package of a good commercial brand. Working with puff pastry though is easy. It’s butter-browned, puffy, flakey appearance in turn-overs or croissants is mouthwatering, but it’s equally as appetizing as a pie or tart shell. Hattie Brown, an Atlantic City chef, loved baking pies so much she opened a shop The Pie Lady. She was a huge success, especially known for her custard pies. The Lemon Meringue was a show stopper but it always surprised me that people didn’t realize the thing which gave those pies their special, signature texture was that she replaced the dough crust with a thin sheet of puff paste. Nothing is simpler than rolling a sheet out to line a pie tin, so remember it as an option for pies with pre-baked crusts.

Phyllo dough is similar to puff pastry, but much more delicate, the process more laborious with a large margin of error. I’ve assisted in making it, but though I love phyllo, I intend to continue working with commercial products. If you want to give it a try, the clearest directions are found here ——–https://www.allrecipes.com/recipe/259481/homemade-phyllo-or-filo-dough/ Basically, phyllo can be used in any of the following recipes and is always an acceptable, lighter option to puff pastry. However, when working with phyllo, remember to keep the sheets damp at all times. They quickly dry, become brittle and useless.

Pie dough is like tuna salad-everyone has their own recipe, the major differences being the flour/shortening ratio and type of shortening used. I stick to my family recipe with a few updates. I use ice water, resist handling the dough, gathering it into a ball as soon as it will stick together and chill it only about 15 min. before rolling. These practices seem to result in lighter dough. With fruit pies, where the juice will dampen the crust, I often substitute wheat pastry flour for 1/3 of the all-purpose flour.

The three doughs, pie, phyllo paste are interchangeable in many recipes, while other recipes are geared to a specific one. Two crust pies for example, require pie dough. Phyllo and puff paste tart shells are better bought and baked then home-made, however if you want to try, there’s a puff paste recipe below. It’s up to the cook to make the right choice for the dish and for the serving situation.

RECIPES

Blueberry Lattice Pie: Serves 6-8

For Crust– * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – recommended- Crisco,-optionally – butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a 12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.

For Filling –
6 cups blueberries
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
1 Tbs lemon juice
When dough is ready, toss berries sugar and cornstarch gently and fill pie shell. Dot with butter and drizzle with juice. Place lattice over top. A nice finishing touch is to make a bow from extra dough and place it in the center of the pie with a dab of water

Plum Rustica: Serves 6-8
The French call this a Galette, the British a Rustic Tart. I like the simple Italian, Rustica, because it is pie baking at its most basic. Whatever they’re called, they’re enjoying a new popularity, but all the recipes are really the same. It calls for 1 ½ lb. of any large pie fruit. Apples and peaches need to be peeled, cored, and sliced, while apricots and plums need only be pitted and halved. Small amounts of dried fruit can also be added to prick the flavor, raisons, craisins, etc.
Crust- Option –purchase a refrigerated pie crust*

1¼ cups flour

½ cup shortening – – this can be Crisco, butter or margarine

¼ cup sugar

¼ tsp cinnamon

4 Tbs. ICE water

Filling-

1 ½ lbs. plums-halved, pitted

¼ tsp powdered ginger

½ cup sugar + 2 tsp

1 Tbs. cornstarch

1 tsp butter

1 egg white OR ¼ cup milk

For crust—Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4^th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a 12” round, transfer to a parchment or foil covered cookie sheet.**

For Filling- Preheat oven to 400 degrees.

Mix fruit and other ingredients in a bowl to coat well. Spoon the filling into the center of the crust, If using apricots or plums, place halves cut side down, leaving a 2 ½” margin. Dot top with the butter and fold the crust edges up over the filling, pleating them as you go to form a circle with an open center. Brush the crust with egg white or milk and sprinkle with extra 2 tsp. of sugar. Bake for 30 min. or until browned and bubbly. Cool completely on the baking sheet on a wire rack. When sufficiently cool, use a spatula to slide the rustica onto a plate. Serve alone, or with ice cream, whipped cream, warm caramel sauce or cheese.

*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp cinnamon, before adding fruit.

**An easy way to do this is to cover the board with wax paper, liberally dusted with flour. Roll out the pastry, lay the parchment covered baking sheet over it, and flip the pastry, board and all over onto the sheet. Remove the wax paper and proceed with filling the pie.

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.

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 is 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 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

Fruit Napoleons: Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice or equal amount of sliced fruit
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.

Phyllo Balsamic Rolls-6 Rolls – From – https://www.tasteofhome.com/recipes/phyllo-fruit-tart/

½ lb. phyllo dough
1 ½ cups blueberries
2 Tbs maple syrup

1 ½ Tbs. balsamic vinegar
Glaze

1/8 tsp. powdered sugar
1 Tbs. maple syrup
½ tsp. oil
2 tsp. on-dairy milk
Mix glaze ingredients and preheat oven to 350 deg.
Lay out 3 sheets phyllo dough (Keep the rest moist) Place 3 Tbs. filling slightly in from the corner nearest you, fold over and roll dough diagonally into a long tube. About 2 1/2 -3 inches in from the end nearest you, fold dough over and continue folding until end of tube. Snip off any pieces of dough that stick out and place roll on a lightly greased baking sheet. When all 6 rolls are done, brush tops with glaze and bake for about 20 min until brown on top. Dust with confectioners’ sugar.

Turnovers: Using the saucer templates, cut pie or puff pastry dough as above or simply in 3 ½ inch squares. Place 1 soup spoon (about 3 Tbs.) of drained, prepared fruit on the center. Fold over to make a half moon or triangle. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Phyllo Fruit Tart: Serves 6- From – https://www.tasteofhome.com/recipes/phyllo-fruit-tart/

1 tablespoon butter, melted

1 tablespoon canola oil

8 sheets phyllo dough (14 inches x 9 inches)

1 package (8 ounces) fat-free cream cheese

3 tablespoons confectioners’ sugar

1 cup reduced-fat whipped topping

1 ½ cups sliced peaches, nectarines, plumbs and/or apricots-can use canned drained

4 kiwifruit, peeled and sliced-or increase above fruits to 2 cups

1-1/2 cups sliced fresh strawberries or whole blueberries and/or raspberries

1 ounce white baking chocolate, melted

In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking them on a lightly greased baking sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.) Crimp and fold up edges about 1 ¼ inches. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

Individual Galettes: With above recipes as guides, cut dough in squares or using a saucer as a template, in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish.

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.
NOTE: Or simply fill with fresh fruit, cut to size and top with whipped cream, topping confectioners’ sugar or ice cream

Tartlets: Makes 12

1 box Puff Pastry– -2 sheets (2) 6 cup muffin tins Roll the pastry out to the point where (6) 5 inch circles can be cut from each. Place a circle in each muffin hole. Cut (12) 5 inch circles of parchment or waxed paper and place on top of the pastry. Weigh them down with dried beans or rice. This is the way to maintain the cup shape as the pastry cooks and rises. Bake in a preheated 400 deg. oven 10 – 15 min. until pastry is golden. Remove paper and weights and cool pastry cups on a rack.
NOTE: Pie Dough is treated the same as puff pastry

Glazed Strawberry Topping: (1) 9 inch cooked tart shell or (6) 2 ½ inch tart shells
6 cups washed and hulled strawberries—divided in 2 parts= 3cups of the best berries and 3 cups regular
1/3 cup sugar
1Tbs. lemon juice
1Tbs.cornstarch
Drop+ red food coloring—as needed to give a rich color
Arrange the 3 cups of the best berries in the pastry shells and mash the others well. Strain through a fine sieve, pressing down to release juice. Cook the juice with the other ingredients over low heat until they form a thick, clear sauce. When slightly cool, pour the sauce over the berries in the shells. Serve chilled, optionally with whipped cream.
NOTE: Substitute equal amounts of other fruits, prepared-sliced etc. Red food color enhances all fruits

Fruit Pizza: Serves 8-10
Make pie 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 4^th 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.

Jul 20

DIY FLAVORING ICE CREAM and FROZEN YOGURT

Ice cream and now, Frozen Yogurt or Fro-yo, seem a part of summer. Cooling pops and cones are acceptable all day and mothers readily give children money when the Ice Cream Man comes around. For cooks and chefs the whole category is a huge blank canvas full of options.

Though there are many wonderful, even elegant desserts made with commercial product (see post June 27, 2019), several years ago a movement to DIY, particularly ice cream, from scratch formed. I joined the crowd and bought an ice cream machine and had success as far as creating a smooth product with great flavoring, especially fresh blueberry. However, I soon realized the machine requires more space and time than I could normally spare to make only a family sized, not even company sized, amount. (About 1.5 cubic feet of freezer space; yield-4 quarts or 5-8 servings; time; as long as it takes the ingredients to freeze solid in your freezer-several hours or overnight)

I still use the machine to make special flavors as gift offerings but with the effort involved, I’ve gone back to working with commercial products for dishes with added ingredients or creative flavorings. Those dishes include my three favorite major ice cream treats, all carry-overs from soda fountain days–Milkshakes, which have lived on as a fast food staple, Banana Splits, which have been reborn in all sorts of heathy forms, including a cottage cheese breakfast one; and Ice Cream Sodas which truly deserve a revival. (See posting for June 28, 2018)

The easiest way to modernize traditional ice cream recipes by transforming them into healthier versions is to substitute frozen yogurt, or fro-yo, for the ice cream. Working with fro-yo is almost identical to working with ice cream, so there’s no problem in creating lots of flavors to mix and match, updating these old classics as well as other frozen desserts. I discuss this subject fully in my post for August 13, 2020.

First a word about yogurt and why fro-yo is considered a healthy option. 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 involves the use of an ice cream maker.

This is one of the biggest differences between frozen yogurt and ice cream. Frozen yogurt was developed in the 1970s, whereas ice cream dates back to 800 B.C. Persia. In form it was more like what we call a Sno-Cone, but it was an icy dessert and became a great favorite of the Romans. Marco Polo introduced milk into the recipe in the 13^th century and Catherine De Medici brought it to France, and subsequently the rest of Europe, in the mid 16^th century. So, obviously, Ice cream can be, and was for centuries, made by hand. The recipe to do so is below.

Ice cream and frozen yogurt are interchangeable in dessert recipes, can be flavored In the same ways, so let’s take a look at the nutritional facts. On an all brand average a cup of frozen yogurt contains 10% fat, 37.3 gr of sugar, and 221 calories whereas an all brand average of a cup of vanilla ice-cream contains 22% fat, 28 gr of sugar, and 273 calories. Toppings or the type of ice cream or frozen yogurt may actually determine the healthier choice.

I’ve made it a point in passing on recipes, to try 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 frozen yogurt or ice cream. Incidentally, the ice cream recipes from, 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 the topping ingredients. That recipe and a ripple one are found below.

BASIC RECIPES to CREATE FLAVORS

Have on hand 2 cups =1 pint vanilla frozen yogurt or ice cream 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 or ice cream 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 or ice cream, mashing until blended. Refreeze

Peach-Bourbon: Recipes courtesy of Food Tips and Cooking Tricks by David Joachim

2 peeled peaches chopped
2 Tbs. bourbon
1 Tbs. dark brown sugar
Mash the ingredients well and mash again with the softened yogurt or ice cream until blended. Refreeze

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.

Peña-Colada: Recipe courtesy of Food Tips and Cooking Tricks by David Joachim

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 or ice cream until well mixed. Refreeze

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 or ice cream until well mixed and refreeze.

Cranberry Orange Walnut Ice Cream or Fro-Yo: Serves 6-Very quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream0r yogurt- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or spoon ice cream into a freezer container; a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.

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.

Basic Ice Cream Soda Recipe: Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream or fro-yo
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.

NOTE: An endless number of flavors can be achieved by mixing and matching ingredients in this recipe

Easy Ripple Ice Cream or Frozen Yogurt
Line a flat bottom, freezer safe container with wax paper or freezer wrap. Let the frozen product 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.

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

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.

July 15, 2021

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.

Basic Ice cream Float:

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.

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.”

Jul 13

COMBINED SALAD DINNERS-THE PERFECT ENTREES FOR TODAY

I’ve been praising combined salads for almost a decade (August 17, 2015, and Aug. 23, 2018 and April 8, 2021). They’re a millennial innovation, originally, to cope with the high prices of heritage meats, particularly beef. Now, they offer a way to deal with high food prices generally, especially meats.

Millennials are knowledgeable foodies and rightly so, because they are in a unique position… The older ones were the first generation to grow up with the expanded American pallet. Their grandparents had explored different cuisines and their parents had assimilated many dishes, even some ‘fusion’ ones. Yet they are the last generation, who as children, experienced foods as they should naturally taste, for example, grass-fed beef and produce without GMOs.

By the time these people were adults, the new order of husbandry and farming had come into being. Only gourmet shops sold foods with the tastes they remembered and wanted, but at high cost. So the Combination Salad was created. To distinguish this from a composed dinner salad, where ingredients are intermingled, in a Combined Salad, half a normal serving of meat is presented in thin slices, to one side of the plate, so it can be savored without distraction. An advantage is that the meat can be freshly cooked, sautéed or grilled, or sliced leftovers. Both present equally well. The remainder of the plate is filled by a salad which compliments the meat with a wide range of cooked and fresh ingredients, adding grains, beans, seeds, nuts and cheese to boost the protein level to nutritionally healthy standards.

A healthy meal should contain 15-20 grams of protein. The traditional 3-item plate with a starch, vegetable and 4 oz. of a meat depends on the meat to fill the requirement. Reducing the meat to 2 oz. reduces the protein value to 7-12 grams. To restore the nutritional levels for these entrees, the starch and vegetable fibers are combined in a salad enhanced by the addition of high protein ingredients as flavorings and garnishes. You can learn the individual values of these ingredients from a food chart in a book or on the internet, but to give an idea, an average of protein value per category is:
1) Nuts – 2 Tbs. = 5-7 grams
2) Seeds- 2 Tbs. = 5-9grams
3) Cheese – 2 Tbs. = about 7-9grams
4) Beans (legumes) – ½ cup= 7grams
5) Grains (cooked) – ¼ cup = 3grams*
6) Egg -1 = 6grams
7) Wholegrain pasta-1/2 cup =8 grams
*For tips in using grans in salads see post Sept. 21, 2017

You can see how mixing and matching these ingredients in quantities suitable to the dish, can quickly boost its protein count above the standard 15-20 grams requirement for a healthy meal. The salads are individual to each meal allowing unorthodox combinations of pasta, grains, legumes and other starches like potatoes with both cooked and raw vegetables and salad green deliciously fulfilling all other nutritional needs.

Salad ingredients can be prepared ahead and kept in chilled water, tossed with vinaigrette (see my post on DIY dressings July 31, 1015, and July 9, 2020) just before serving and plated with the meat, spontaneously draped over it or positioned to one side. The presentation is a most inviting one of freshness and casual elegance.

As for the actual ingredients, start with the thought that things that go together hot, will do so cold. The Italian gang, for example, tomatoes, zucchini, onions and fennel make a wonderful salad when grape tomatoes are split and the other things shaved and yes, the zucchini is raw. Add fresh basil and oregano, some quinoa and perhaps shavings of Parmesan or Romano some grilled chicken or slices of beef and it’s a full meal.

You can have fun thinking outside the box too. Many fruits and vegetables are great matches: tomatoes, watermelon and avocados, cantaloupe, peppers and onions, plums, radishes and cucumber to name a few. Lesser greens such as watercress, sprouts and baby spinach are great compliments for these combos, rather than the usual lettuces. Herbs are wonderful as well. Don’t buy a bunch for garnish and wonder what to do with the rest. Use then as salad greens: parsley, especially the flat leaf, cilantro and basil are good choices.

Then it’s simply a matter of deciding what grain, cheese, seeds or nuts, toasted please, best go with the other ingredients, appeal to you, perhaps you have on hand or want to get to round out the salad, turning it into the chief component of the main course rather than a side. I’ve found the grains present no problem in taking up prep time either. They can be cooked ahead, frozen in salad sized portions and thawed when needed.

The dressings can offer a chance to be equally as unique. Using the pan drippings from the meat as a base, oil, juice, broth and vinegar and/or wine can be added, along with seasonings and herbs to create a truly original dressing for this particular dish. You can’t offer people anything more special than that! What’s more these salads make colorful, decorative presentations, ideal to treat your family, or serve company top quality foods without breaking the bank. They’re also a perfect way to flex your cooking muscles, even if you’re only a beginner.

Below are 4 salad suggestions you can use as templates to get started, along with meat suggestions to give you pairing ideas, and 2 actual combined salad dinner recipes. The photo illustrations show presentations, which show how spontaneous, free-form and individual these entrees are, as well as how easy and fun they are to make, even if you don’t know much about cooking.

RECIPES
Melon Salad: Serves 4*
1 cantaloupe rind and seeds removed sliced ½ inch thick and cut in 2 inch pieces
1 small red onion thinly sliced
1 green bell pepper – in Julianne cut in 2 inch lengths
1 bunch cilantro- leaves only
Leaves of 2 mint sprigs – chopped
2 tsp. oil
½ lime juiced
3 green leaf lettuce leaves torn in bite-sized pieces
Few drops hot sauce—optional
¾ cup cooked couscous or cooked quinoa
¼ cup chopped pistachio nuts
Toss melon and all other ingredients except nuts gently to coat. Chill if not serving at once, but no more than 30 min. Plate chicken and add salad to plate allowing some to partially cover the chicken. Top with nuts.
*Serving suggestion-4 pieces skinless, boneless chicken breasts or thighs, pounded to an even thickness or 4 tuna steaks, cooked as preferred, grill, sauté or broil

Pear Salad; Serves 4*
3 ripe pears thinly sliced
1 head small Bibb, Boston or 4 leaves green leaf lettuce-torn in bite-sized pieces

3 Tbs. oil
1 Tbs. tarragon vinegar
¾ cup cooked farro
1/3 cup chopped toasted pecans
6 oz. Brie- crumbled
Toss all ingredients except the cheese gently inn a bowl. Plate salad partially over the meat at once and garnish with the cheese.
*Serving suggestion-4 loin pork chops, cutlets or 1-1 ½ lbs. packaged loin

Avocado, Cucumber Spinach Salad; Serves 4*
1.package baby spinach 8-11 oz.
1 avocado – sliced thin and cut in 3 inch pieces
½ medium cucumber sliced on a mandolin
1/3 cup chopped, toasted walnuts
¾ cup cooked kasha
2 Tbs. fresh dill chopped
½ cup mayonnaise
¼ cup sour cream
2 Tbs. white wine vinegar
Whisk the last 4 ingredients in a bowl to make a dressing and chill for at least 1 hour. Gently combine 1/2 the dressing with the other ingredients, except the nuts. Plate the salad with the meat, garnish with the nuts. Serve the remainder of the dressing on the side.
*Serving suggestion- excellent with salmon, but can be served with any strong flavored fish such as cod or hake.

Italian Vegetable Salad: Serves 4*
4 plum tomatoes in 8ths
1 zucchini sliced on a mandolin
1 onion sliced thin
1 bunch flat leaf parsley
1.3 cup fresh oregano and basil leaves or 1 Tbs. of each dried**
2/3 cup cooked bugler
4-6 leaves Romaine lettuce torn in bite-sized pieces
3 oz. shaved Parmesan or Romano cheese
½ tsp. garlic powder
¼ cup olive oil
2 Tbs. red wine vinegar
Combine last 3 ingredients in a bottle and shake well. Toss dressing with all the other ingredients gently and plate with meat. Garnish with cheese.
*Serving suggestion – any grilled, sautéed or broiled cut of beef or well-trimmed slices of roast beef, even thicker cut Deli ones.
** If using dried herbs, add them to the dressing rather than to the vegetables.

Bourbon Pork Salad: Serves 4
1 lb. pork tenderloin
1 large sweet potato-diced
1 cup cooked lentils
2 large fresh peaches, nectarines or 6 small apricots-sliced OR (1) 15 oz. can apricots pitted, in quarters
1 onion-sliced thin
6 cups arugula-torn in bit sized pieces
1 Tbs. + oil
Salt
1 Tbs. EACH cumin ans paprika
1 clove garlic-smashed
3 Tbs. cider vinegar
2 Tbs. brown sugar
¾ cup bourbon
Position oven racks in upper and lower thirds of oven and preheat to 400 deg. Toss potato with oil, lightly salt and place in a single layer on a cookie sheet. Combine spices, garlic, ½ tsp. salt and 1 Tbs. sugar. Lightly oil the meat and rub with spice mix, place on a foil-lined baking sheet . Roast potatoes on upper oven rack about 30 min, until golden and pork on lower one until coked through about 20 min. Meanwhile, heat reserved sugar and bourbon in a small pan to dissolve sugar, then boil for about 3 min. to remove alcohol, reduce heat and add fruit for 2 min. Remove the fruit with a slotted spoon and reserve. Add vinegar and onion to the pan and allow to pickle for about 8 min. Toss lentils, arugula, potato with dressing to taste, plate top with fruit, surrounded by pork slices. Pass remaining dressing on the side.

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

Jul 6

QUESTION: CAN I HELP? ANSWER: If you’re old enough to ask…YES

This book is based on my experiences cooking with children-preparing my own for the future, keeping the neighborhood ‘gang’ amused on a rainy day and safely distracting clients’ curious kids. Children love to hang out in the kitchen when something’s going on. I think it has to do with cooking being a process which yields quick results. The fact is, they will try to participate and safety is a major concern. These modified recipes solve those problems.

So much for my primary motive in writing the book. Then a friend was seriously injured and her husband and young daughter had to do KP. Both were total novices, the daughter willing to step up, the husband, not so much. I helped them with the basics, consequently I gave them the book and they made it through with flying colors. The husband actually became interested in cooking and active in the kitchen. Making dinner became a family bonding project they enjoyed together.

I had realized the book could be a training manual for those starting out and the modified recipes could help a pinch-hitter in a strange kitchen. I also intended it to be a way to bond with children but hadn’t thought of it as a family bonding tool before. Everyone doesn’t have to develop an interest in cooking as my friend’s husband did, just understand that there’s a way to lend a hand and produce something of value together. If anything, the past few years have shown the importance of sharing and doing things as a family, especially when there’s no one else to do them for us, like preparing a dinner, or lunch or breakfast.

There are over 100 recipes in Can I help? ranging from personalizing frozen or take-out waffles or cake with special toppings, like Easy Berry Cakes #1 & #2 (below) and simple can openers like Tuscan Tuna Salad (below), Sausage, Bean, Potato Casserole to more challenging ones like Double Punch Lasagna Roll-Ups (below) and Cornish Hens with Wild Rice and Grapes. Every recipe is adult, and child, pleasing while still having lots of safe tasks for little, or novice, hands, without loss to ego. The hope is that most people will realize cooking can be interesting, creative and FUN but above all it can link people by giving them something to share.

Summer, when there is no homework, fewer organized activities and the longer hours of daylight make evenings less hectic, is the perfect time to begin this process. Dinner can be a little later, last a little longer and interacting with other family members given more time. If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. It could become a tradition which carries into fall, winter and on.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options. To read more about Can I help? Go to July 6, 2016, June 22, 2017, July 5, 2018, May 28, 2020 and June 3, 2021

WELCOME to CAN I help?

Breakfast: Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth. Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

Lunch: Some other options are Greek Pita Pockets, Shrimp and Spinach Salad, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. Then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for 30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Monte Cristo Sandwiches: Serves 4

Anyone who likes French Toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice; top with ham, then 1/3 cheese; then the turkey, then the last 1/3 cheese, and cover with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture then gently fry them in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot.

Dinner: Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Salad Nicoise:

Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…

1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dessert: Here there are three recipes to show the variety. Some other choices in the book are Baked Alaska Pie, Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2

1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze until firm. Process again until smooth, pour into a bowl and freeze until solid-overnight is best. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

Jun 29

COOL RED, WHITE AND BLUE DESSERTS

Cool in 2 ways-cool to serve and cooling to eat. By happy coincidence, berry harvesting in most of the U.S. is late May through July, making a wide variety of tri-color patriotic desserts for July 4^th, renditions of the season’s produce. Produce which is now available all year, both frozen and fresh, allowing these recipes and more stable ones, cakes, pastries, crisps and soufflés able to brighten menus in any season.

The desserts below range from simple to elegant with recipes requiring only basic cooking skills and minimum kitchen time. The great thing about fresh fruit is that it IS a dessert in itself. Add one ingredient, even cream, and it’s dressed up. This is especially true of colorful berries-sprinkle a few over ice cream, top with a daub of whipped cream and, Vola! a professional creation. Make a sauce of some berries and it’s a sundae, add a meringue and it becomes a glace. My Mother layered blueberries, whipped cream and raspberry sherbet, ending with berries and whipped cream, in a wine goblet. It was a stunning parfait and the perfect ending to even a formal dinner.

Feel free to put your own spin on these recipes. It’s creative, fun and wins you raves. If you want to see more berry recipes, click BLOG on the Home Page and check out May and June for each year from the drop=down menu in the right margin of each page or click on these links June 28, 2012, June 22, 2016, July 11, 2015, June 29, 2017, June 27. 2019, June 28, 2020, July 25, 2020

RECIPES

Tipsy Berry Parfaits: Serves 6*

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

Meringues are user-friendly. *
Basic Batter:
4 large egg whites room temperature

½ tsp. cream of tartar OR 3 drops vinegar

Pinch salt

1 cup granulated sugar

1 tsp. vanilla extract (or other flavorings, maple, peppermint etc.)
All equipment MUST be clean and dry. Beat eggs on low until foamy. Add cream of tartar or vinegar and vanilla until combined. Turn beaters to high and gradually add sugar, beating until stiff glossy peaks form. Cover a baking sheet with waxed paper, drop batter by teaspoons and bake in a preheated 250 deg, oven for 1 hr. turn off oven, crack door and allow to cool for 30 min. Remove from oven, gently separate from paper, cool completely\ and store air tight. Lasts for weeks.

*NOTE: They’re great served as COOKIES, or used as toppings, but they can also be cooked in ROUNDS. Use plates to draw templates on waxed paper. The rounds can be layered like cake separated by different fillings.

Angel Berry Nest: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then add the
flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form. Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill the circle, with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest. Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight. To serve, fill the center with sliced fresh fruit or berries.

Lilly’s Ice Cream Cake: Serves 8-10 Our family favorite is spice cake, coffee ice cream and caramel sauce but many flavor combinations will work. For July 4^th I suggest vanilla or strawberry Ice cream with red or blue velvet cake**and a sauce of strawberries or blueberries*See NOTE below.
(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.
1 pt. strawberries or blueberries for sauce
Bake the cake according to box directions, remove from pans and 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. Both cake and ice cream should be used up.
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 appropriate fruit sauce on the side.
*NOTE: To make a strawberry sauce, slice the berries, sprinkle with sugar and allow to sit for 20-40 min. Store chilled. For blueberries, sprinkle with sugar, add 2 Tbs. water and simmer over medium low heat until berries begin to break apart. Cool and store chilled.
** Red Velvet cake is available in mix form. Some recipes for Blue Velvet cake are:
1) If your Red Velvet Cake recipe calls for 2 oz. of Red food coloring, you would substitute 1 ounce Royal Blue gel paste food color, PLUS 2 drops violet gel paste food color. This will give you the proper color for a Blue Velvet Cake.

2) Really simple Velvet cake (use any color(s) you prefer) using boxed white cake mix and chocolate pudding mix:
–1 (18.25 ounce/517 g) package white cake mix
–1 (3.5 ounce/99 g) package non-instant chocolate pudding mix
Directions
–Preheat oven to 350* F (175* C).
–Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup/118 cm).
–Stir in pudding mix and food coloring.
–Pour into cake pan(s) and bake according to package directions.

3) Velvet cakes are the same, except different food colorings are used. The only thing that sets a “velvet” cake apart from a traditional cake is that it contains buttermilk, food coloring and (typically) a darker chocolate/cocoa powder but it doesn’t have to, see recipe#2 above using pudding. If one is out of buttermilk, using a Tbsp. of white vinegar and regular milk will be the same.
NOTE: The easiest option will probably be best here, since the cake is part of the dessert, not the focus.6/21/17

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

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

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

Cake a la Mode Serves 4
4 slices of pound cake at least 1 inch thick, toasted
1 pt. berries- mixed makes a nice presentation
2 Tbs. sugar
¼ cup sweet wine, like Marsala, vermouth, port etc. .or orange juice
½ tsp. cinnamon
¼ cup topping of choice – whipped cream, Cool Whip, ricotta, ice cream or yogurt
Marinate the berries in the next 3 ingredients, chilled, for at least 30 min. Place the cake slices on plates and mound the berries next to, or slightly over them. Spoon the topping over the berries and drizzle any accumulated syrup over that as garnish.
*NOTE: This dessert can be made finger friendly by cutting the cake slice in half, spreading the topping on one half, mounding slightly drained berries on that and covering with the other half slice of cake to make a sandwich.

Easy Berry Cake: Serves 4-6
1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
1pt. box blueberries
Save several nice strawberries and blueberries for decoration. Put the blueberries to the side. Slice the rest of the strawberries and sprinkle with sugar. Allow to rest for a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced strawberries over it allowing the juice to drip down the sides, sprinkle with some blueberries. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the whipped topping and the reserved decorative berries.

White Chocolate Cheesecake Squares: Yield 25

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

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

Fruit Pizza:
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 4^th 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. To complete the color scheme pass whipped cream, or ice cream.

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

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

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

Semifreddo: Serves 6-8
3 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon flavor extract—almond, vanilla etc. –optional but advised
2 egg whites*–also optional recipe
2 cups whipping cream – well chilled
Line a 5 x 9inch loaf pan or 3 quart capacity dish with plastic wrap leaving generous overhangs on long sides.
Place the eggs, egg yolks, flavor extract and ½ the sugar if making meringues, all if not, in a heat proof bowl set over a pan of barely simmering water, (a double boiler or Bain Marie). Using a hand held mixer, beat the mixture for 6-8 minutes until custard is pale and thickened enough to coat the back of a spoon. Remove from heat and beat for an additional 4-6 minutes until cool. In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. *If adding meringue- beat egg whites in a clean Bain Marie or double boiler over simmering water until soft peaks form, add sugar and continue beating until billowy and glossy. Fold into the eggs and cream. Freeze until firm, at least 6 hours but better overnight, unmold and slice to serve-DO NOT SCOOP OR SPOON.
Note: Semifreddo is intended to contain a mixture of flavors. Chopped fruit, ground nuts or fruit purees are usually incorporated into the whole or just one layer (see puree directions below) to give a color and flavor contrast. 4 oz. of finely chopped chocolate can be added to the custard while hot to make a chocolate semifreddo or just 2 oz. to half the custard to make just one layer. This means the whipped cream and meringue will have to be added in half portions as well.

Berry Puree:
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
To make the puree, combine the berries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain through a mesh strainer.
To make swirls in packaged ice cream, spoon the blueberry puree over the top of softened ice cream and use a spatula to gently fold it into the cream. To make a layered dessert, gently fold it into half the finished mixture and pour it into the mold first to make a bottom layer.

Berry 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 ½ 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.

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.

Jun 15

SIDE DISHES TO MAKE A DINNER SPECIAL

Whether you decide to up your game and try a new entrée for Father’s Day, or stick with one of Dad’s favorite s, you can always give his, and any other dinner, fresh appeal by including any of a wide variety of different, delicious sides. It’s amazing how such a seemingly small addition can change the reception of an entire menu, making familiar things seem new.

However, all dinners, from weeknight take-outs to special events need planning, provisioning, preparation and serving. If more than one person is involved, coordinated timing is important too, especially if it can affect two dishes in the entree. The easiest way to guarantee smooth sailing is to have their cooking times be non-related.

Sides which can be cooked ahead and finished or re-heated before serving, or don’t diminish when cooled to room temperature are the solution. The recipes here were chosen for flavor as well as their ability to fill these requirements. No worries about the timing of the meat serving them, even with an amateur griller. If they are challenging or unfamiliar, all the better, it makes them special and the dinner will stand out. Furthermore, most are Mediterranean cuisine, which is as famous for such recipes as it is for its health benefits.

I’ve used these sides to perk up dinner menus. They look and taste great but also have several other things in common which help to simplify and smooth dinner preparations
• They are easy to make
• All the ingredients are readily available in the supermarket
• They can be made ahead and quickly re-heated, if needed, so they’re ready to serve at any time
• They cost no more than any other side dishes
• Several are sufficiently filling to require only a salad to complete the menu
• There’s enough variety to compliment any entrée

However, always remember, vegetables are very adaptable and forgiving. They get on well together even ones that seem to compete, as proven by any 3-bean salad which will accept numerous sauces and dressings. So if you’re stuck for something to serve, grab a bag of frozen veggies, cook them to crisp tender and add some fresh greens and salad dressing from the pantry—whatever suits your mood and you have a new creation with no one the wiser and a lot more fun in the kitchen.

For more information and additional recipes go to June 11, 2020 and June 3, 2015.

RECIPES

Microwave Ratatouille*: Serves 4
1 small zucchini in 1/3 inch slices
1small yellow summer squash – in ¼ inch slices
½ each green and red bell pepper OR one of either in ¾ inch dice
1 medium onion – in thin slices halved
½ pt. cherry tomatoes- halved OR 1large tomato coarsely diced
1 Tbs. oil
1/4tsp.lemon pepper
½ tsp. each dried basil and dried oregano
Pinch cayenne pepper
Put everything but the tomatoes in a microwave safe bowl, loosely cover and cook on high 2 min. Stir to make sure everything is crisp tender. Add tomatoes and cook 1 min. more. Allow flavors to meld a few minutes. Serve hot or room temperature
*This can be made with frozen vegetables and canned dice tomatoes. Cooking times are about the same, depending on the microwave oven. Consult package directions. Other vegetables can also be added: .cut green beans, broccoli, edamame, okra, sweet or snow peas

Eggplant Athena: Serves 4
2 eggplants of a size that ½ of each will equal a portion
1/3 cup oil-cured black olives chopped
2 Tbs. chopped capers
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh mint
¼ cup Parmesan or pecorino cheese
Salt and pepper
@ 1 Tbs. oil +for drizzling
Cut the eggplants in half lengthwise and sprinkle with salt. Allow to drain for ½ hr. Rinse well and dry. Using a knife, score the tops of the eggplants in a cross-hatch pattern about ¼ inch deep.
Mix the other ingredients, using just enough oil to make a paste. Rub the paste into the tops of the eggplants and drizzle with oil. Bake in a preheated 375 deg. oven for 30 min. until tender when pierced with a knife. Serve room temperature or hot.

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil

Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 1 ½ Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Broccoli Rabe with Garlic: Serves 4-Buy rabe or substitute field spinach* (Actually this name is incorrect. Broccoli is an American hybrid vegetable named for the California family who developed it. “Rabe” is a more slender, bitter vegetable, a parent broccoli).
1 bunch rabe
@ 3 Tbs. minced garlic + ½ a –oz. jar chopped garlic or to taste
3 Tbs. oil
Salt to taste
Cut woody bottoms off stems and discard any bruised leaves. Bring about 11/2 inches of water to a boil in a skillet and blanche the rabe in batches just until it turns bright green. Usually this takes two batches. Drain well. Heat the oil in the dry skillet and cook the rabe over medium heat until the stems ate crisp tender. Add garlic to taste as the rabe cooks. Plate each batch as finished Sprinkle with salt to taste. Serve at room temperature.
*NOTE: A bunch of fresh spinach, stems removed, is an option to rabe. According to Bon Appetit magazine, winter 2023, stirring in ½ cup crème fraiche as it’s removed from the heat creates a silky, tasty sauce.

Spinach with Nuts and Raisins: Serves 4
2 lb. spinach, Swiss chard or kale, center stems removed and leaves coarsely chopped.
1 clove garlic minced
3 Tbs. oil
1 small onion finely chopped
1/3 cup raisins
¼ cup chopped toasted walnuts
Salt and pepper to taste
Make sure the greens are well washed and drained. Plump the raisins in hot water and drain before adding. Heat the oil in a skillet and sauté the onion until tender, add the garlic and cook 1-2 min. more. Add the greens in batches and cook until wilted. Add the raisins and the nuts.
Season to taste with salt and pepper. Serve hot or room temperature.

Asparagus: Serves 4—allowing 4-6 spears per person depending on size
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 size 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. .
For Marinating: Vinaigrette of choice is best.
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 or slices of Parmesan cheese.

Potatoes Seaview
3 large all-purpose potatoes—cylindrical ones are best- thinly sliced
2 Tbs. butter – melted
Line a cookie sheet with foil. Lay the potatoes out in rows accordion fashion, leaving a wide foil margin. Drizzle with butter and broil until golden. If serving later, tent foil over potatoes and rewarm in oven when ready. To serve separate into 6 inch sections with a spatula to plate. Serve hot.

Sweet Potatoes Seaview
Substitute 2 large sweet potatoes or yams for the other potatoes and follow instructions above but bake in a preheated 400 deg. oven until potatoes begin to look dry, before browning. Drizzle with 2-3 Tbs. maple syrup and continue cooking until glazed. These don’t re heat as well as the white potatoes do.

Sweet Potato or Spinach Ravioli: Serves 4
Spinach;
1 pkg. wonton wrappers
10 oz. box of frozen chopped spinach
4 oz. cream cheese
Pinch nutmeg
1 egg- divided
Melted butter
Grated Parmesan cheese
Drain spinach well. Mix with cheese, nutmeg and half the egg. Lay a wrapper out flat and place about 1 tsp. of mixture on one half and fold the wrapper over. Brush edges with a bit of egg, mixed with enough water to be fluid and press with a fork to seal. When all are filled. Drop a few at a time into a pot of simmering salted water. Don’t crowd them. Boil until they rise to the top then move each with a slotted spoon to a plate to drain. When cool, layer them in the serving dish separated by a bit of melted butter. Serve hot—can be rewarmed. Sprinkle with grated cheese just before placing on the table.
Potato
Substitute one large sweet potato or yam for the spinach. Substitute brown sugar and cinnamon to taste for the nutmeg. Follow the rest of the directions, including serving with the grated cheese.

Sesame Carrots with Celery Root: Serves 8

1 lb. carrots-peeled and julienned
1 lb. celery root (celeriac) –peeled and julienned.
1 Tbs. butter
1 Tbs. Black sesame seeds
1 Tbs. Sesame oil
1 Tbs. white sesame seeds toasted.
1Tbs. Lemon juice
½ tsp. salt
Brown butter in a pot, add vegetables, toss to coat and stir until crisp tender about 10 min. Add the remaining ingredients and toss to coat well. Sauté about 2 min.to blend flavors.

Zucchini Torte: Serves 4-6
1 large onion-diced
1 ¾ lb. zucchini-about 3 large-grated
3 garlic cloves-minced
3 Tbs. jalapenos-seeded and chopped
5 Tbs. butter-divided
2 tsp. ground cumin
Salt
(3)11inch flour tortillas
12 oz. Monterey Jack cheese-grated
Melt 3 Tbs. butter in a skillet and sauté the onion and cumin about 9 min. until tender. Add zucchini and garlic and cook about 14 min. until mixture is dry and tender. Season with salt, add jalapenos and cook 2 min. Spoon into a bowl. Place 1 tortilla on an oiled plate, sprinkle with ¼ of the cheese, spread with half of the zucchini mix and ¼ more of the cheese. Cover with a second tortilla and repeat layering. Top with third tortilla and press down to compact it. Melt 2 Tbs. butter over medium heat, in a heavy 12 inch skillet. Slide torte into skillet, cover and cook about 4 min. until bottom is golden. Slide torte onto the plate using a spatula, invert into skillet and cook uncovered until bottom is brown about 4 min. Transfer to a plate and allow to cool at least 5 min. Can be served at room temp or slightly reheated in a microwave. Serve cut into wedges.

Baby Zucchini with Squash Blossoms: Serves 6
1 lb. baby zucchini-cut lengthwise into 6 wedges
1 ½ tsp. chopped fresh lemon basil-or fresh lemon balm
3 Tbs. butter- divided
18 squash blossoms
salt-Kosher preferred
Sauté zucchini in 1 Tbs. butter until crisp tender, about 2 min. Stir in herbs and salt, stir to mix and spoon onto a serving plate. Melt remaining butter in the pan and sauté squash blossoms about 2 min. but don’t allow to wilt, about 4 sec. Serve on top of zucchini.

Peas with Lettuce and Mint: Serves 4
10 oz. peas-frozen is fine
1 cup thinly sliced romaine lettuce

½ cup chicken broth
3 Tbs. chopped fresh mint + a few leaves for garnish
Salt and pepper
Bring broth to a simmer in a saucepan. Add peas and cook about 4 min. until crisp tender. Add lettuce and chopped mint. Stir just until heated through. Season to taste and remove from heat.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with toasted sesame seeds.

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Greek Salad: Serves 4

1 lg. cucumber—quartered lengthwise seeded and cut in 1/2inch chunks

1 green bell pepper in ½ inch dice

4-5 green onions (scallions) white and light green parts in ½ inch slices

¼ cup sliced Kalamata olives OR (1) 4 oz. can sliced black olives

6 oz. feta cheese crumbled

1/3 cup olive oil

¼ cup lemon juice

1 Tbs. chopped fresh oregano

Gently toss the vegetables in a bowl. If not serving at once drizzle with half the lemon juice and chill. Just before serving, add the rest of the juice, drizzle with the oil, gently toss and sprinkle with the cheese, Garnish with the oregano.

Bell Pepper Salad: Serves 4

1 EACH red, green and yellow pepper in julienne

4 oz. can of black olive slices – drained

2 Tbs. capers

1 ½ Tbs. balsamic vinegar

2 Tbs. canola oil

2 Tbs. chopped fresh basil leaves – Thai if possible

Mix all the ingredients in a bowl and gently toss. Chill at least 2 hrs. Serve at room temperature garnished with basil.

Jun 8

FAVORITE DAD’S DAY DINNERS

The rapid expansion of suburbia after WWII changed Mother’s Day and Father’s Day celebrations. Shopping centers and the newly conceived malls, which included neighborhood restaurants, were everywhere. They led to the practice of getting Mother, not just out of the kitchen, but out of the house on her day. Now most mothers work away from home, but ladies still like to dine out.

The effect was the opposite in Father’s Day. Suburbs gave access to sports venues, golf courses, tennis courts, perhaps stocked fish ponds and the shopping hubs included stores which provided tools and materials for hobbies and DIY projects. Fathers love to kick back and do their thing, then relax over a casual dinner at home, possibly a barbecue if they like them

Either way, a formal family dinner s no longer the way to celebrate either occasion. Plans are more casual, the menus more spontaneous and the dishes more complex. Americans have become familiar with different cuisines and adept at mixing and matching dishes in personalized ‘fusion’ preferences. It’s a long way from the old oven roast surrounded by vegetables with thickened au jus gravy.

Here are some of my favorite entrees which can be paired with a variety of side dishes. They aren’t demanding of advanced kitchen skills and give a nod to current meat prices. All recipes, save for the Pork Kebabs are from my book Dinners With Joy. If you want to see more Father’s Day dinner suggestions go to June 15, 2013, June 13, 2016, June 8, 2017, May 31, 2018 June 4, 2020. If you’re interested in kabobs go to July 4, 2020, or if it’s more information on grilling different meats go to June 10, 2021.

RECIPES

Chip’s Chuck Roast: This recipe, devised by a friend of my Father’s years before grills became a

backyard fixture was never written down. You have to wing it a bit, but as recent guests assured me, it’s still a winner. Servings are determined by size of roast.

(1) 3 to 3 ½ lb. 7 bone Chuck Roast

¾ cup flour

1/3 cup Spicy Brown mustard or more if needed

Water

Trim as much fat from the meat as possible. (I like to freeze the roast.) When ready to cook, place an oven rack in the lowest slot and preheat the broiler. Cover a cookie sheet with foil and put the roast on the foil. Mix the flour in a small bowl with the mustard and just enough water to make a smooth, golden colored paste, the constancy of tomato paste. It should taste like mustard, so if it seems too bland add more mustard.

Cover the meat, first the bottom, then the top and sides with the paste, using it all. Broil

the roast with the oven door half open, for 20 min., until the coating cooks and browns. Turn the oven on to 400 degrees and roast the meat with the door closed another 20 min. Do not turn the roast over. This timing results in a perfect rare roast in my oven, but ovens differ, and I recently found that I had to cook it longer in a friend’s gas oven. So consult a thermometer for doneness after the first 20 min. Perhaps, if you like the recipe and want to repeat it, you will want to experiment with a higher temperature vrs. longer cooking time. It’s worth the effort!

MY KABOBS: Grill or Broiler: This is calculated for 5 skewers but 4 servings, so that the excess can be shared.

2 lbs. Top round London broil

2 Tbs. red wine vinegar
1/3 cup oil
1 Tbs. Worcestershire Sauce
2 tsp garlic powder – divided

2 tsp dry mustard powder – divided
2 tsp dried thyme – divided

2 tsp. dried oregano – divided
1 tsp paprika – divided

2 tsp dried rosemary – divided
20 cherry tomatoes
2 large green bell peppers
2 large onions
25 button mushroom caps
5 skewers 12” long
1 box long grain and wild rice mix

Trim any fat from the meat. Place in an oblong glass dish; pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it. Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.

Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a ‘stopper ‘ on the end of each skewer. Grill or broil as per your usual routine but don’t overcook .
See skewer tips on Page 1. If broiling, I like to do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.

Stew on a Grill: Recipe is for 4 servings-can be grilled or broiled. This recipe example uses beef but it’s value is that any meat, optionally in a suitable marinade and any complimentary combo of vegetables can be substituted. It’s an easy way to dress-up a dinner and still keep it simple to cook. I do suggest consulting cooking charts for times of various meats and seafood.

2 lb. of beef in suitable cuts for grilling or broiling or marinated in wine or vinegar mix if tougher
2 medium all purpose or red skin potatoes-halved crosswise-skins on

2 medium onions-halved crosswise

2 small zucchini- cut in 4 rounds

2 small yellow squash-cut in 4 rounds

8 cherry tomatoes

1 large green bell pepper

1 tsp. dried basil

1 tsp dried oregano

1 tsp garlic powder

2 Tbs. oil

Salt and pepper

1 tsp lemon pepper

(4) 10 inch skewers – If bamboo-well soaked
(4) 6 inch skewers-if bamboo-well soaked
Skewer the onions parallel the cut, so they don’t separate into rings. Microwave the onions 2min pausing between. Microwave the potato halves, on a plate, 3 min, pausing between. Cut the peppers in quarters, then divide the quarters in half. Cut the zucchini and squash. Stack a potato half, 2 pepper

Pieces, 2 tomatoes, a round of zucchini and one of squash to each of the skewers with the onions. Coat all the vegetables well with the oil, herbs and 1 tsp lemon pepper. Allow to marinate for a few minutes and baste during cooking with the excess.

Trim the meat, cut in 1-1 1/ inch cubes and heat the broiler or grill. For beef, if frozen, place 4-5 inches from heat source, 8 mins, for the first side, and 12-15 min for the second. Place fresh beef 3-4 inches from the heat source and cook 5 min on the first side and 8-10 min. on the second for rare. Check with a thermometer, or by making a small slit in the meat, and supervise to desired degree of doneness. Remember, also, meat continues to cook for several minutes after it’s removed from the flame.

Add the vegetables during the last 15 minutes of scheduled cooking for the meat, basting and turning once. A visual check determines if they’re done, and if so, move them to the side of the grill, or a lower oven shelf, if you extend the cooking time for the meat.

Pork Satay Kebobs: Serves 4-6 This recipe illustrates how easily Stew on a Grill translates into other dishes. Adding zucchini and squash and substituting sweet potatoes for white would add to the flavors and threading the vegetables on separate skewers allows portion control.
1 lb. pork loin in 1 inch cubes
2 green bell peppers in 1 inch pieces
1 cup peeled pearl onions
1 cup cherry tomatoes
MARINADE
¼ cup lemon juice
2 Tbs. peanut butter
1 Tbs. oil
1 tsp. crushed coriander seed
1 tsp. garam masala-optional
Combine all marinade ingredients in a bowl and marinate pork chilled 1 hr. at least. Drain meat and thread alternately with vegetables on skewers. Grill over medium coals, or cook under broiler, 6-8 min per side.

Pork Loin with Apricot Glaze: Serves 4-6

2 lb. Pork Tenderloins – or (2) commercially sold in plastic sleeves*about 1 lb. each

(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

Trim well and pat dry. Rub with 1 tsp salt and 1 tsp pepper. Heat grill or broiler. While heating 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. Pass any remaining glaze warmed.

Grilled Tuna with Sage Butter: Serves 4 Fresh tuna, like steak is better a bit rare. Marlin or swordfish also work well in this recipe

Broiler, or Grill:*

(4) 6 oz. tuna steaks

1 lime – juiced – and zested

1 tsp. garlic powder

¼ cup butter – softened

2 Tbs. butter

2 Tbs. fresh sage leaves, chopped

1 tsp fresh chopped chives (optional)

In a small bowl, mix the ¼ cup butter, sage, garlic powder, chives, if using, and 1 tsp of

the lime juice and 2 tsp. of the zest. Allow flavors to meld a few minutes and then chill,

Until ready to serve. In an oven proof pan marinate the tuna in the remainder of the lime

juice at least 30 min. Melt the 2 Tbs. of butter and add to the marinade. Heat broiler or

grill. If broiling, cook tuna in marinade 6 – 8 min. turning once. If grilling, cook the same

amount of time basting often with the marinade. Serve with a quarter of the herbed butter

on each portion.

* To Pan Broil – – Heat 2 Tbs. butter in a skillet over medium-high heat. Add Tuna, cook

@ 4 min. .per side, or until desired doneness. Swirl marinade juice in pan to deglaze, and

pour over fish. Top with a dollop of herbed butter.

Salmon with Lemon Caper Sauce*: Serves 4

(4) 5 oz. salmon fillets – -preferably without skin

1 Tbs. butter

4 cloves garlic chopped

1 large onion, one half diced the other sliced in 1/8 inch slices

¼ cup oil

1/3 cup white wine

1cup sour cream

2 Tbs. capers

¼ tsp. lemon pepper or to taste

Melt 1 Tbs. butter and pour over fish on a lightly greased foil covered baking sheet. Bake at 350 degrees for @ 8 min per inch of thickness of the fish, on an average 20 min. see chart.

Meanwhile, in a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently on warm while salmon cooks. Check if more lemon pepper is needed, sauce should be very lemony but not bitter.

Just before plating fish, whisk in sour cream, blend and warm through. Serve sauce over

fish. NOTE: This sauce goes with any meat.

Chicken Quarters Bellagio: Serves 4

4 chicken breast quarters with wings or thighs with legs

(1) 8oz pkg. cream cheese

8 oz. sour cream

¼ cup white wine

2 Tbs. dried parsley

5 Tsp. garlic powder

2 Tbs. salt

Clean the chicken and brine it in the salt with water to cover for 10 mins. Rinse well. Cream 4oz of the cheese, 1/3 of the sour cream, 1 Tbs. parsley and 2 tsp garlic powder together. Gently separate the chicken skin from the meat to create a pocket from the cut edge toward the wing, using a blunt utensil such as a butter knife. Stuff each breast pocket with ¼ of the cheese mixture, lightly patting it down to spread it evenly. Place the chicken breasts, bone side down, in a roasting pan that fits them comfortably, and cook in a preheated 375 degree oven 45 min. or until nicely browned and sizzling.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.

When the chicken is almost done, in a sauce pan, over low heat, mix the rest of the cheese, sour cream, parsley and garlic to form a sauce. Plate the chicken, deglaze the roasting pan with the wine, and add to the sauce, adding more wine if the consistency is too thick. Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest. Pass reserved sauce separately.

Chicken Lilly: Serves 4 My mother’s recipe, which is known in the family as “Don’t Fight Back”. She sautéed the chicken, using a lot of butter. I altered the recipe to be more heart healthy.

4 chicken quarters – -breasts with wings, legs with thighs or a mixture – even one 3 lb.

Fryer quartered

1 Tbs. salt for brining

1 packet chicken bouillon granules

4 large ribs celery with leaves – -or equal amount of smaller ribs

1 Tbs. butter

Water

(1) 16-17 oz. can peach halves (optional)

2 tsp. ground cinnamon

Wash the chicken well, removing any excess fat and organic bits. Put the chicken, skin down, in a container with enough water to cover, pour the 1 Tbs. salt over it and let soak for 15 min. Rinse very well, and put the pieces in a roasting pan that holds them comfortably. Broil them, skin side up, until the skin dries and begins to bubble. Turn them over and broil until very brown on the underside. Turn the skin to the heat again and broil until the skin is a deep brown and begins to look burnt. This will take about 20min total broiling time. Remove the pan, and turn the oven down to 300 degrees. Discard any

fat in the pan. Pour in enough water to reach a good halfway up the chicken. Add the bouillon packet, dot with the butter, and cutting the celery ribs in half, lay them in a layer over the chicken. Cover and seal the pan with foil. Bake for 1 hour. Serve with the celery and pass the broth.

While the chicken is broiling, drain the peaches. Lay them cut side down on a piece of foil large enough to tent them. Sprinkle them with the cinnamon, and broil alongside the chicken, until the tops brown. Remove them from the heat, then the last 15 min that the chicken bakes, tent them and place them in the oven to reheat. Serve on the plate with the meat.

Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced

2 cloves garlic sliced

1 lemon – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried

2 tsp garlic powder

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; Add sliced garlic and sauté 1 min. more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

May 25

Easy Canapes For Spring Part 2 Tasty Bites (1)

SIMPLE SPRING APPETIZERS II-CANAPES

There’s nothing like a sunny day in May to lure people outdoors to appreciate the balmy temperature and fresh greenery. Singly or in groups, sitting on a park bench or celebrating an event, we just want to enjoy the season. Like most enjoyable things, the experience is better with food, which is why so many occasions in May are celebrated outside.

Although major events require more elaborate menus, for the lunch break, the pre-dinner pause, the casual get-together, even the start of a big celebration, simple, basic canapes are the answer. They’re neat, most being self-contained bite-sized items, they hold up well, are easy to transport or brown-bag, generally simple to make and with the ingredients often in plain sight, usually accepted.

There are thousands of canape recipes with an equal number of degrees of complexity of preparations and presentations covering any type of occasion. However, straightforward ones like these are perfect for casual spring events and will really ease your menu planning. For more ideas click on my posts for May 21, 2020 , April 25, 2019, April 18, 2019,

RECIPES

The simplest, yet most elegant presentations are cheese boards. For detailed information on choosing boards, the various cheeses most often offered and the best combinations for presentation, click on my post Say Cheese April 14, 2022.

Therefore, the simplest canapes are cubes of hard cheese (a cheese which doesn’t crumble and slices clean-Edam, Gouda, Cheddar, Swiss etc.) on toothpicks. They’re also the best to transport or brown bag and easiest to dress -up with the addition of a large variety of complimentary foods. Some of the most frequent choices for stacking are:
FRUITS: Dried-craisins, apricots, pineapple, dates, figs Fresh: grapes, apple, pineapple, figs, cherries.: VEGETABLES: peppers, grape tomatoes, scallion rings, cucumber, zucchini, radish, spinach
CONDIMENTS: olives, capers, pickles
MEATS: ham, smoked turkey, corned beef, pepperoni, salami, summer sausage

Thin slices of cooked ham, Prociutto Crudo or smoked turkey can be wrapped around cubes of cheese, fruit, especially melon, and slices of pickle. These treatments are light enough to be especially suitable for pre-dinner serving.

A package of cream cheese can be a valuable tool in entertaining anytime, but especially in spring when the groups range from out-door casual to special event. Not only is it an essential ingredient in other appetizers, but alone, it provides a blank canvas for presentations, which, though communally shared, are of a texture requiring spreaders, putting them in the ‘safe-serve’ category.

A block of cream cheese, plated, can be spread or drizzled with many toppings; chopped hard boiled eggs seasoned with dry mustard, salt and pepper or the egg dip recipe in my post for April 18, 2023, toasted chopped nuts, artesian relishes, chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels, salted, chopped fresh tomatoes or sun dried in oil also work well this way, as does a spicy chutney, pesto and even preserves. Tapenade is currently the most popular and perhaps easiest topping choice.

A stunning presentation is to cut an 8 oz. block of cream cheese in half diagonally and flip one half over to form a tree shape. Add a cinnamon stick, twig of herbs or actual twig to form a stem and ‘decorate’ the tree for the season with a combination of suitable foods.

Spanish tapenades, especially olive and sun-dried tomato ones are now sold in the relish aisle of most markets. However, the variety is limited, and they are usually sold only in small jars, to keep only 2-3 weeks in the refrigerator. Its better, and easier, to make your own, especially if you can do it ahead and keep it on hand.

A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers, red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes, if oil cured, use some of the oil in the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long as proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

Cream cheese has other valuable uses in easy appetizer recipes. It’s the backbone of most Canape ‘Sandwiches’.

Lebanon Horseradish Wedges or Rolls: Yield about 32 wedges and 16 rolls

Mix cream cheese to taste with bottled horseradish and spread it on rounds, about 1/8in. thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant.
4 oz. meat = about 8 slices

4 oz. cream cheese

Bottled white horseradish- amount to taste

Spread on one slice, it can be rolled, or covered with another and cut in wedges separated by layers of waxed paper these keep well for a day in the refrigerator.

Smoked Salmon and Dill: Yield about 16-24 pieces

4 oz. pkg. smoked salmon
4 oz. + pkg. of cream cheese
Dried dill weed to taste + more for garnish
Optionally Kosher dill pickle juice or sour cream
5-6 thin slices of seeded Jewish rye bread or 4 slices of packaged Jewish rye
NOTE: Smoked salmon shreds so the yield depends on the individual package. If working with commercially packaged bread, flatten each slice with a rolling pin.
Mix the cheese, dill and sour cream or pickle juice to a smooth, spreadable consistency, mix the dill to taste and chill to meld flavors for several hours. Spread on prepared bread and cover each slice completely with thinly sliced salmon. If bread is about 4 inches in width, cut in triangles, if larger cut width in thirds then halve into 6 pieces each. Garnish with dill.

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

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

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

Stuffed Canapes: Vegetables, spring rolls and commercially available mini phyllo cups make quite impressive, delicious bite-sized party food. The most frequently stuffed vegetables for appetizers are hollowed cherry tomatoes, pieces of celery (stringed please), and mushrooms. The simplest stuffings are finely minced or blended meat salads: ham, chicken, liver, tuna, crab, fish, etc. or cream cheese based dips or spreads-see post for April 18, 2023.

Stuffed Pickled Mushrooms: Makes 36

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

3 Tbs. oil

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

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

Stuffed Spring Rolls: Yield 25-35 or 1 per wrapper in package. Divide recipe for fewer wrappers. Large wrappers can be cut in half for serving. Adapted from: https://tastesbetterfromscratch.com/fresh-spring-rolls/
1 package rice spring roll wrappers, found in the market’s Asian foods section
1 package bean sprouts

2 mangos- peeled and sliced into thin strips

1 large carrot – peeled and shredded or sliced into thin strips

1 large cucumber – peeled and thinly sliced

1 pound cooked salad shrimp- deveined, tails removed-or chicken, crab or fish

1 bunch fresh mint leaves

1 bunch fresh basil leaves

1 bunch fresh cilantro

Peanut Spread

1/3 cup peanut butter, smooth or crunchy

1 teaspoon soy sauce
About ¾ cup chili sauce-or enough to give an easily spreadable consistency.

Have topping ingredients in separate piles, including chopped veggies, herbs, cooked meat.

Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.) Lightly cover top side with peanut spread.

Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of bean sprouts on the ⅓ of the spring roll that is closest to you. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

Optionally add all ingredients to a food processor or blender and pulse until smooth. Use to stuff other vegetables o as a spread and simply roll wrappers around it and cut them in slices.

Notes

Other filling ingredient ideas:

Sliced avocado

Cooked, chopped chicken

Romaine lettuce leaf

Sliced bell peppers

Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.

There’s also a wide selection of cooked canapes which stand up well to being cooled and served at room (or patio) temperature. A few suggestions are:

Asparagus Roll-Ups: Yield 16 canapes

16 asparagus spears-trimmed and braised to crisp tender
16 slices white bread-crusts off
8 oz. pkg. cream cheese-softened
2 Tbs. minced chives
¼ cup butter-melted
3 Tb. Parmesan cheese-grated
Flatten bread with a rolling pin. Combine the cream cheese and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Bake at 400° for 10-12 minutes or until lightly browned.

Parmesan Pinwheels: Makes 20-24

9 oz. puff pastry = 1 sheet

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

Spinach Balls: Yield 16 canapes
10 oz. frozen chopped spinach-thawed and well drained
1 egg
½ cup finely minced onion
2 Tbs.+2 tsp. margarine or butter –melted
1/3 cup+ tsp. dried bread crumbs-plain

2 Tbs. grated Parmesan cheese
¼ tsp. EACH garlic powder, dried thyme and sage
Salt and pepper to taste
Combine all ingredients mixing well. Using a teaspoon, shape into 16 balls. Place on a greased baking sheet and cook in a 350 deg. oven 18-20 min. until lightly browned. Serve on toothpicks.

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

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

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

Posts from the ‘Recipes’ Category

Summer Fruit Pastries

DIY FLAVORING ICE CREAM and FROZEN YOGURT

COMBINED SALAD DINNERS-THE PERFECT ENTREES FOR TODAY

QUESTION: CAN I HELP? ANSWER: If you’re old enough to ask…YES

COOL RED, WHITE AND BLUE DESSERTS

SIDE DISHES TO MAKE A DINNER SPECIAL

FAVORITE DAD’S DAY DINNERS

SIMPLE SPRING APPETIZERS II-CANAPES

Your Shopping Cart

Archives