Easter

Asparagus In Vinaigrette

March 26, 2011

Asparagus In Vinaigrette

I learned how to make this dish while living in France.  It is so easy and tasty!

INGREDIENTS

2 Pounds Trimmed Fresh Asparagus

1 Minced Garlic Clove

1/3 Cup Olive Oil

2 Tablespoons Fresh Lemon Juice

¾ Teaspoon Salt

¼ Fresh Ground Pepper

Place trimmed asparagus in a steamer basket.  Place in a saucepan over 1 inch of water and bring to a boil.  Cover and steam for 6 to 8 minutes or until crisp and tender.  Do not overcook!  Rinse with cold water and drain well.  Set aside. 

In a small bowl whisk together olive oil, lemon juice, garlic, salt and pepper.  Pour over asparagus and toss to coat.  Cover and refrigerate until chilled.  Makes a great side dish.  Serves 8

Coconut Macaroons

March 23, 2011

Coconut Macaroons

INGREDIENTS

14 Ounces of Sweetened Condensed Milk

1 Whipped Egg White

2 Teaspoons Vanilla Extract

1 ½ Teaspoons Almond Extract

14 Ounces Flaked Coconut

Preheat oven to 325° F.  Line baking sheets with parchment paper and set aside.  In a large bowl, combine sweetened condensed milk, egg white, vanilla, almond extract and coconut.  Mix well and drop by rounded teaspoonfuls onto parchment paper.  Slightly flatten each mound with a spoon.  Bake for 15 to 17 minutes or until lightly browned around the edges.  Immediately remove from the parchment  paper.  Macaroons may stick if allowed to cool.  Cool on wire racks and store loosely covered at room temperature.  Makes approximately 4 dozen cookies.

Whoopie Cake

March 18, 2011

Whoopie Cake

INGREDIENTS

½ Cup (1 Stick) Softened Butter

1 Cup Firmly Packed Brown Sugar

1 Egg

1 Tablespoon Vanilla Extract

2 Cups Unbleached Flour

1/3 Cup Cocoa Powder

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Buttermilk (or Sour Milk)

Whoopie Filling (Below)

Heart Shaped Pan

Preheat oven to 350° F.  Grease and flour heart pan.  If you don’t have a heart pan you can use whatever cake pan you like and improvise. 

In a large bowl, beat butter and sugar until light and fluffy.  Add egg and vanilla.  Beat until well combined.  In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.  Add half the dry ingredients into the butter mixture and mix until dry ingredients are almost incorporated.  Stop mixing and add the buttermilk.  Continue to mix until all ingredients are almost incorporated.  Stop mixing and add the remaining dry ingredients.  Mix until just combined.  Pour the batter in the prepared pan and bake for about 40 minutes or until center springs back when gently pushed.  Remove cake from oven and cool for 5 minutes, then remove from pan and cool completely on a wire rack. 

To assemble cut cake in half and spread bottom layer with filling and sandwich with the top layer.  Yummy!  Serves 8

Whoopie Filling

INGREDIENTS

6 Tablespoons Softened Butter

1 ½ Cups Sifted Confectioners’ Sugar

1/8 Teaspoon Salt

1 Jar (about 7 ounces) Marshmallow Cream

1 Teaspoon Vanilla Extract

In a large bowl, beat butter until creamy.  Add sugar and salt to the butter and mix well.  Add marshmallow cream and vanilla.  Blend well.  Use immediately to fill pie or refrigerate covered up to 1 week.  Bring back to room temperature and lightly beat before using.  Makes about 2 ½ Cup of filling.

Asparagus & Prosciutto Rolls

March 14, 2011

Asparagus & Prosciutto Rolls

INGREDIENTS

18 Thick & Trimmed Asparagus Spears

2 Teaspoons Salt

6 Slices Imported Italian Prosciutto (such as Prosciutto di Parma)

4 Ounces Fontina Cheese – Cut Into Thin Slices

2 Tablespoons Unsalted Butter – Melted

Freshly Ground Pepper

Bring about 2 inches of water to a boil in a large shallow pan.  Add the asparagus and salt.  Cook until the asparagus are partially tender when pierced with a fork (about 4 minutes – depending on their thickness).  Do NOT overcook.  Drain the asparagus and rinse them under cool water.  Pat dry with paper towels. 

Preheat oven to 350° F.  Butter a large baking dish.  Make 6 bundles of 3 asparagus each.  Wrap a slice of prosciutto around the center of each bundle.  Place the bundles in the baking dish.  Lay the pieces of cheese on top of the prosciutto.  Brush the butter over the asparagus.  Sprinkle with pepper.   Bake 15 minutes or until the cheese is melted and the asparagus are tender.  Serve hot.  Serves 6

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