4th of July

Haricots Verts, Almonds, Cherry Tomatoes & Goat Cheese Salad

August 13, 2011

Haricots Verts, Almonds, Cherry Tomatoes & Goat Cheese Salad

INGREDIENTS

1 ½ Pounds Haricot Verts

2 Cups Cherry Tomatoes

½ Cup Sliced Toasted Almonds

2 Thinly Sliced Shallots

3 Tablespoons Fresh Lemon Juice

3 Minced Garlic Cloves

1/3 Cup Olive Oil

¼ Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Pepper

¾ Cup Crumbled Goat Cheese

Steam the beans over boiling water for 2 minutes. Remove immediately and plunge into an ice bath to stop the cooking process. Drain well and lay on paper towels to further dry. In a large serving bowl combine beans, tomatoes and toasted almonds. In a small bowl combine shallots, vinegar, lemon juice, garlic, salt, pepper and olive oil. Whisk well and pour over haricot vert mixture. Gently combine and top with goat cheese. Serve at room temperature. Serves 6

**To Toast Almonds – Toast In A 400° F. Oven On A Cookie Sheet For 4 Minutes.

Watermelon and Persecco Parfaits

August 10, 2011

Watermelon and Persecco Parfaits

This adult dessert is cool and refreshing. It is great for those hot evenings and very easy to make. Watermelon is one of the ultimate tastes of summer and everything gets better with Persecco.

INGREDIENTS

4 Cups Diced Watermelon (Remove The Seeds Or Use Seedless)

1 ½ Cups Fresh Raspberries

Zest of 1 Lemon

2 Cups Persecco

2 Tablespoons Chambord Liquor

Layer the watermelon and raspberries in 4 parfait glasses. In a glass pitcher combine the Prosecco, Chambord and lemon zest. Stir and quickly pour over the parfaits. Serve immediately. Serves 4

Fried Green Tomatoes

August 4, 2011

Fried Green Tomatoes

Fried Green Tomatoes probably didn’t originate as a Southern dish, but have become a Southern classic over the years. It is thought that they were introduced in the Midwest and Northeastern parts of the United States by Jewish immigrants. By the early part of the 20th century, Fried Green Tomato recipes began popping up in newspapers, magazines and restaurant menus (for breakfast, lunch and dinner).

INGREDIENTS

8 Slices of Bacon

1 Large Egg White

¼ Teaspoon Salt

½ Cup Cornmeal

¼ Freshly Ground Pepper

3 Medium Green Tomatoes

1 Tablespoon Chives

Cut the tomatoes into ½ inch thick slices and set aside. In a large skillet, cook the bacon over medium heat until browned. Transfer the bacon to paper towels to drain. Crumble the bacon and set aside the skillet with the bacon drippings. In a pie plate beat the egg white and salt together. On a piece of waxed paper combine the cornmeal and ground pepper. Dip the tomatoes in the egg mixture, pressing so the mixture sticks to the tomatoes. Place on a separate piece of waxed paper. Heat the bacon droppings in the skillet over medium high heat. Cook the tomatoes for 1 ½ minutes on each side, in batches, until golden brown. Transfer to paper towels to drain. Place tomatoes on a serving platter and top with the bacon and/or chives. Serves 6

Lady Baltimore Cake

July 28, 2011

Lady Baltimore Cake

A Southern specialty that has many variations and often used as a favorite wedding cake. It is said to have originated in “The Lady Baltimore Tea Room” in Charleston, South Carolina, toward the end of the 19th century.  It has been suggested that it is a variation of a cake that was favored by Dolley Madison (1768-1849), the wife of President James Madison.  I love this recipe and find that it is extremely versatile.

INGREDIENTS

Cake:

2 Cups Sugar

1 Cup Butter

4 Separated Eggs

1 Cup Milk

3 Cups Unbleached Flour

4 Teaspoons Baking Powder

½ Teaspoon Salt

1 Teaspoon Vanilla Extract

1 Teaspoon Almond Extract

Frosting:

2 Egg Whites

1 ½ Cups Sugar

1/3 Cup Cold Water

½ Teaspoon Vanilla Extract

1/8 Teaspoon Salt

1 Cup Chopped Raisins

1 Cup Chopped Walnuts

12 Finely Cut Dried Figs

¼ Cup Candied Cherries

Cream together the sugar and butter.  Add the egg yolks one at a time and mix.  Alternately add the milk and the dry ingredients.  Set aside.  Beat the egg whites until stiff peaks form.  Fold the beaten egg whites, vanilla and almond extract into the yolk mixture. Preheat the oven to 350°F.  Bake in two 9 inch greased cake pans for 35 minutes until done.  When done remove from the oven and cool cakes in their pans on a wire rack for 10 minutes.  Then remove from pans and continue cooking.  Prepare the frosting and spread between the cake layers as a filling and then spread the remaining frosting to ice the entire cake.  Serves 8

To make the frosting: In a 3 quart saucepan over very low heat beat egg whites, sugar, water, vanilla and salt until stiff peaks form.  You can use an electric hand mixer on medium speed to beat the egg whites.  This should take about 15 minutes.  Immediately remove the saucepan from the heat and stir in the chopped raisins, chopped walnuts, dried figs and candied cherries.  You can omit the cherries if you wish. 

Cowboy BBQ Beer Brisket

July 27, 2011

Cowboy BBQ Beer Brisket

INGREDIENTS

3 ½ Pounds Boneless Beef Brisket

1 Cup BBQ Sauce

1 Cup Beer

Rub:

3 Tablespoons Chili Powder

2 Tablespoons Brown Sugar

3 Teaspoons Garlic Powder

1 Teaspoon Sea Salt

To make the rub combine the chili powder, brown sugar, garlic powder and salt in a small bowl.  Press evenly onto the beef brisket and put brisket, fat side up, into a stockpot.  Combine the BBQ sauce and beer in a small bowl.  Pour around the brisket and bring to a boil over high heat.  Reduce the heat and cover with a tight lid.  Simmer for 3 ½ hours until brisket is fork tender.  Remove and keep warm.  Skim the fat from the liquid and bring the liquid to a boil.  Reduce the heat to medium and cook uncovered for 15 minutes until the liquid is reduced to 1 cup.  Stir occasionally.  Trim the fat from the brisket and carve diagonally across the grain into thin slices.  Serve with the sauce.  Serves 6 hungry cowboys

Cherry Cobbler

July 26, 2011

Cherry Cobbler

This dessert is very easy to make and is always a big hit.  You can make it ahead for easy entertaining!

INGREDIENTS

1 Cup Unbleached Flour

2 Tablespoons Sugar

1 ½ Teaspoons Baking Powder

¼ Teaspoon Salt

½ Teaspoon Ground Cinnamon

¼ Cup Butter

6 Cups Pitted Tart Cherries

1 Cup Sugar

2 Tablespoons Cornstarch

1 Large Egg

¼ Cup Milk

Preheat your oven to 400° F.  In a medium sized bowl, for the topping stir together flour, 2 tablespoons sugar, baking powder, cinnamon and salt.  Cut in the butter until the mixture resembles coarse crumbs and set aside.  In a large saucepan, for the filling, combine the cherries, 1 cup sugar and the cornstarch.  Cook over a medium heat until the cherries release juices.  Stir occasionally.  Continue to cook over medium heat until it thickens and bubbles.  Keep hot.  In a small bowl stir together the egg and milk and add to the flour mixture.  Stir just until the flour mixture is moistened.  Transfer the hot cherry filling to a 2 quart square baking dish.  With a spoon, immediately drop the topping into six mounds on top of the filling.  Bake for 20 minutes until topping is golden.  Let cool in the pan on a wire rack for 1 hour.  Serve with vanilla ice cream.  Serves 6

Summer Melon Salsa

July 25, 2011

Summer Melon Salsa

This salsa recipe is refreshing and light.  Serve it with tortilla chips, over grilled chicken or fish or just serve it as a fresh fruit salad.

INGREDIENTS

2 Cups Cubed Seedless Cantaloupe, Watermelon and/or Honeydew

1 Cup Chopped Seedless Cucumber

½ Cup Chopped Orange Bell Pepper

½ Cup Chopped Green Bell Pepper

½ Cup Fresh Corn Cut From The Cob

4 Tablespoons Chopped Fresh Cilantro

1 Tablespoon Finely Chopped Red Onion

3 Tablespoons Fresh Lime Juice

1 Tablespoon Honey

In a medium bowl combine the melon, cucumber, peppers, corn, cilantro and onion.  In a small bowl whisk together the lime juice and honey and toss with the melon mixture.  Refrigerate for at least 2 hours before serving.  Serves 4

Gelato Affogato

July 16, 2011

Gelato Affogato

Gelato Affogato means “drowned” gelato in Italian.  A coffee based dessert that consists of a scoop of vanilla gelato topped with a shot of hot espresso.  Some people also include a shot of Amaretto or dark rum.

INGREDIENTS

2 Pints Vanilla Gelato (or Ice Cream)

1 Cup Hot Espresso

3 Tablespoons of Amaretto or Dark Rum

Scoop the gelato or ice cream into six small goblets.  Stir together the hot coffee and liqueur.  Slowly pour the coffee over the gelato and serve immediately.  Serves 6

Victoria’s Chocolate Chip Bars

July 14, 2011

Victoria’s Chocolate Chip Bars

INGREDIENTS

½ Cup Softened Butter

3 Tablespoons Sugar

1 ¼ Unbleached Flour

2 Teaspoons Vanilla Extract

12 Ounces Semi Sweet Chocolate Chips

Preheat the oven to 325° F.  Combine the flour and sugar.  Using a pastry blender, cut in the softened butter until the mixture resembles fine crumbs and starts to cling.  Next, add the vanilla and chocolate chips.  With your hands knead until smooth and place in an ungreased 8 inch glass baking dish.  Pat the dough down so that it is even.  Bake for 25 minutes or until golden brown.  Remove from the oven and let cool for 10 minutes on a wire rack.  Cut dough into bars while still warm.  Let cool another 10 minutes and remove from baking dish to a serving plate.  Makes 15

Peach Melba

July 13, 2011

Peach Melba

A classic dessert invented in the late 1800’s by French chef, Auguste Escoffier, at the Savoy Hotel in London.  Chef Escoffier invented Peach Melba to honor the Australian soprano, Nellie Melba, who was performing in Wagner’s opera Lohengrin at Covent Garden.  Peach Melba combines the two favorite summer fruits peaches and raspberries (raspberry sauce) and is serves with a scoop or two of vanilla ice cream. 

INGREDIENTS

Poached Peaches:

3 Cups Water

½ Cup Sugar

Peel of 1 Lemon Removed In Strips

1 Vanilla Bean Split Lengthwise

½ Cup Plus 2 Tablespoons Peach Schnapps

4 Just Ripe (Not Overly Ripe) Peaches

Raspberry Sauce:

2 ½ Pints Fresh Raspberries

½ Cup Sugar

1 Tablespoon Fresh Squeezed Lemon Juice

Vanilla Ice Cream

Nuts Or Fresh Mint Leaves For Garnish (Optional)

For poaching the peaches combine the water, sugar, lemon peel and vanilla bean in a saucepan that is just large enough to hold the peaches with the liquid barely covering them.  Bring the mixture to a boil over high heat.  Stir to dissolve the sugar.  Reduce the heat to low and add ½ cup of the peach schnapps and the peaches.  Cover the pan and cook at a very low simmer for 10 to 15 minutes until the peaches are tender when pierced.  Remove the peaches from the poaching liquid and place them on a plate to cool.  The peaches can be stored, covered, in the refrigerator for up to 3 days.  Before serving, cut the peaches in half and remove the pit and carefully peel off the skin and throw away the peach skin.  Remove the lemon peels and vanilla bean from the poaching liquid.  Throw away the peel and vanilla bean.   Place the pan over high heat and reduce the liquid to about ¾ cup to concentrate the flavors.  Cool to room temperature and then add the remaining 2 tablespoons of peach schnapps.  Store the syrup, covered, in the refrigerator for up to one week.  For the raspberry sauce, rinse the berries and place them in a small saucepan with the sugar.  Place the pan over a medium heat and cook for 10 minutes until the berries are softened and begin to break apart.  Force the berry mixture through a fine mesh sieve and throw away the seeds.  Add the lemon juice to the sauce and refrigerate, covered, for up to 3 days.  To assemble the Peach Melba dessert, place a scoop of ice cream in a bowl or large goblet.  Top with 2 poached peach halves or sliced peaches. Spoon some of the poaching syrup over the ice cream.  Next drizzle raspberry sauce over the peaches.  Garnish with either chopped nuts or mint leaves.  Serve immediately.  Serves 4

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels