Peach Fritters
“Sweet fried dough is the perfect way to use up the rest of those summer peaches.” – David Venable
Ingredients:
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1/3 cup milk
1 Tbsp. melted butter or vegetable oil
1-1/4 cups diced peaches sprinkled with a touch of cinnamon
Granulated sugar in flat – sided bowl
Oil for fryer or deep – frying pan
Directions:
With a wire whip, combine flour, salt, and baking powder. Whisk in eggs, milk, and butter. Fold in peaches. Heat oil in fryer or pan to 375°F. With long – handled ladle, ladle about 1/4 – 1/2 cup of batter into the hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of the fritters. Remove the fritters from the oil with long – handled tongs. Quickly drain on paper towels or newspaper. Place fritters in a bowl of sugar or sprinkle generously with powdered sugar. Coat both sides. Place on serving plate. Serve warm.
Note: You can substitute apples for peaches in this recipe.
Tuesday, July 27, 2010
Summer Pasta Salad with Arugula, Bacon and Feta cheese
Ingredients:
16-oz box farfalle (bow tie) pasta
1/2 lb. bacon, cooked and crumbled
1/4 cup green onions, thinly sliced
1 pint cherry tomatoes, halved
4-oz package crumbled feta cheese
1/2 – 3/4 lb. baby arugula
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1 cup cooked or grilled chicken pieces, optional
Directions:
Cook farfalle pasta according to package directions. Drain well. Transfer pasta to bowl. Add bacon, sliced green onions, cherry tomatoes, and arugula to warm pasta. Add feta cheese and toss. Whisk together balsamic vinegar, lemon rind, and mustard in a small bowl; gradually add olive oil in a slow, steady stream, whisking until blended. Wisk in salt and pepper to taste. Toss vinaigrette with pasta salad and serve warm.
Ingredients:
16-oz box farfalle (bow tie) pasta
1/2 lb. bacon, cooked and crumbled
1/4 cup green onions, thinly sliced
1 pint cherry tomatoes, halved
4-oz package crumbled feta cheese
1/2 – 3/4 lb. baby arugula
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1 cup cooked or grilled chicken pieces, optional
Directions:
Cook farfalle pasta according to package directions. Drain well. Transfer pasta to bowl. Add bacon, sliced green onions, cherry tomatoes, and arugula to warm pasta. Add feta cheese and toss. Whisk together balsamic vinegar, lemon rind, and mustard in a small bowl; gradually add olive oil in a slow, steady stream, whisking until blended. Wisk in salt and pepper to taste. Toss vinaigrette with pasta salad and serve warm.
Chocolate Strawberry Dream Pie
Ingredients:
Cookie Crust:
1-1/3 cups chocolate sandwich cookie crumbs (such as Oreo)
4 Tbsp. butter, melted
Filling:
2 cups cold milk
2 pkgs. chocolate or chocolate fudge instant pudding (8 servings)
8-oz. container of frozen whipped topping, thawed
1/4 cup chocolate syrup
1 qt. fresh strawberries
Directions:
Preheat oven to 350°F. In a food processor, pulse cookies until finely ground. Stir in the melted butter. Press the mixture into the bottom and sides of a deep-dish pie plate or a 2-qt. casserole dish (crust should be fairly thick). Bake on the center rack for 15 minutes; let cool.
Pour cold milk into a large mixing bowl and add the pudding mix. Beat with a wire whisk until well mixed (mixture will be thick). Gently stir in the whipped topping. Fold in the chocolate syrup until you see streaks forming.
Spoon half of the filling into the crust, add the sliced strawberries, and top with the rest of the filling. Garnish with the remaining strawberries and grated chocolate.
Refrigerate the pie for 4 hours or until set.
Ingredients:
Cookie Crust:
1-1/3 cups chocolate sandwich cookie crumbs (such as Oreo)
4 Tbsp. butter, melted
Filling:
2 cups cold milk
2 pkgs. chocolate or chocolate fudge instant pudding (8 servings)
8-oz. container of frozen whipped topping, thawed
1/4 cup chocolate syrup
1 qt. fresh strawberries
Directions:
Preheat oven to 350°F. In a food processor, pulse cookies until finely ground. Stir in the melted butter. Press the mixture into the bottom and sides of a deep-dish pie plate or a 2-qt. casserole dish (crust should be fairly thick). Bake on the center rack for 15 minutes; let cool.
Pour cold milk into a large mixing bowl and add the pudding mix. Beat with a wire whisk until well mixed (mixture will be thick). Gently stir in the whipped topping. Fold in the chocolate syrup until you see streaks forming.
Spoon half of the filling into the crust, add the sliced strawberries, and top with the rest of the filling. Garnish with the remaining strawberries and grated chocolate.
Refrigerate the pie for 4 hours or until set.
Summer Fresh Key Lime Squares
To be prepared in K24779 — Temptations® Vineyard 4-piece Oven-to-Table Set (2.5 qt. rectangular baker)
Ingredients:
1 cup plus 2-1/2 Tbsp. finely ground graham cracker crumbs
1/3 cup sugar
5 Tbsp. unsalted butter, melted
3 large egg yolks
1-1/2 tsp. finely grated lime zest (from 2 limes)
2/3 cup fresh Key lime juice
1 cup sweetened condensed milk (14 oz.)
Whipped topping to garnish
2 Key limes, thinly sliced into half-moons
1/2 cup toasted coconut (optional)
Directions:
Preheat oven to 350°F. Prepare the crust by stirring the graham cracker crumbs, sugar, and butter together in a small bowl. Press evenly onto the bottom of a 2.5-qt. rectangular baking dish. Bake until golden brown, about 10 minutes. Remove from the oven (leave it on) and let the crust cool completely on a wire rack.
For the filling, put the egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add the lime juice and mix until just combined.
Spread the filling out evenly over the crust using a spatula. Bake until filling is just set, about 10 minutes, rotating dish halfway through. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). Cut into 1-inch bars. Dollop with whipped topping and garnish with a slice of lime and a sprinkle of toasted coconut, if desired.
To be prepared in K24779 — Temptations® Vineyard 4-piece Oven-to-Table Set (2.5 qt. rectangular baker)
Ingredients:
1 cup plus 2-1/2 Tbsp. finely ground graham cracker crumbs
1/3 cup sugar
5 Tbsp. unsalted butter, melted
3 large egg yolks
1-1/2 tsp. finely grated lime zest (from 2 limes)
2/3 cup fresh Key lime juice
1 cup sweetened condensed milk (14 oz.)
Whipped topping to garnish
2 Key limes, thinly sliced into half-moons
1/2 cup toasted coconut (optional)
Directions:
Preheat oven to 350°F. Prepare the crust by stirring the graham cracker crumbs, sugar, and butter together in a small bowl. Press evenly onto the bottom of a 2.5-qt. rectangular baking dish. Bake until golden brown, about 10 minutes. Remove from the oven (leave it on) and let the crust cool completely on a wire rack.
For the filling, put the egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add the lime juice and mix until just combined.
Spread the filling out evenly over the crust using a spatula. Bake until filling is just set, about 10 minutes, rotating dish halfway through. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). Cut into 1-inch bars. Dollop with whipped topping and garnish with a slice of lime and a sprinkle of toasted coconut, if desired.
Old-fashioned Holiday Cheese Straws
Ingredients:
1/2 cup margarine, softened
1-1/2 cups finely shredded smoked Gouda cheese at room temperature
1-1/2 cups finely shredded sharp Cheddar cheese at room temperature
1-1/2 cups all-purpose flour
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. ground black pepper
3 Tbsp. heavy cream
Directions:
In a large bowl, combine the butter and cheese and mix well with a wooden spoon (or better yet, your hands!). Add the flour, onion powder, paprika, salt, pepper, and cream. Mix well to combine. Place the dough in a cookie press fitted with a ribbon disk or star tip.
Preheat the oven to 325°F. Lightly spray a parchment-lined cookie sheet with baking spray. Pipe the dough into 3-inch strips and bake the straws for 11 – 14 minutes until lightly colored. Remove the straws from the oven and place on wire racks to cool.
Makes approximately 30-35 cheese straws.
Ingredients:
1/2 cup margarine, softened
1-1/2 cups finely shredded smoked Gouda cheese at room temperature
1-1/2 cups finely shredded sharp Cheddar cheese at room temperature
1-1/2 cups all-purpose flour
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. ground black pepper
3 Tbsp. heavy cream
Directions:
In a large bowl, combine the butter and cheese and mix well with a wooden spoon (or better yet, your hands!). Add the flour, onion powder, paprika, salt, pepper, and cream. Mix well to combine. Place the dough in a cookie press fitted with a ribbon disk or star tip.
Preheat the oven to 325°F. Lightly spray a parchment-lined cookie sheet with baking spray. Pipe the dough into 3-inch strips and bake the straws for 11 – 14 minutes until lightly colored. Remove the straws from the oven and place on wire racks to cool.
Makes approximately 30-35 cheese straws.
Healthy Meat Lover's Frittata
Ingredients:
1 cup shredded hash browns or frozen shredded hash browns (Simply Potatoes or similar)
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup yellow onion, chopped
6 turkey sausage patties, cooked until brown and crumbled (Jimmy Dean or similar)
6 turkey bacon strips, cooked and crumbled (Butterball or similar)
1 tsp. salt
1 tsp. plus 1/8 tsp. pepper
6 beaten eggs
1/3 cup skim or low fat milk
1/2 tsp. dried oregano, crushed
2 Tbsp. olive oil
1/2 cup sharp cheddar cheese
1/2 cup Asiago cheese
Green onions cut on a bias for garnish
Directions:
Heat the olive oil in a large, oven-safe, approximately 10-inch skillet over medium-high heat until hot. Place 1 cup of shredded hash browns into the hot oil. Add chopped onion, green and red peppers, salt, and 1 tsp. pepper. Sauté for 5 – 7 minutes, turn, and brown on the other side for an additional 5 – 7 minutes.
Turn heat down to medium. Scatter crumbed, precooked sausage and bacon over top of the hash browns. Beat eggs with milk, oregano, and 1/8 tsp. pepper and pour mixture into skillet. As eggs set, run a spatula around the skillet's edge, lifting the egg mixture to allow uncooked portions to flow underneath. Continue cooking and lifting edges until mixture is almost set (the surface will be moist). Total cooking time should be about 6 minutes.
Scatter top of frittata with Cheddar and Asiago cheeses and place in preheated 350°F oven. Bake approximately 10 – 15 minutes until no longer runny and golden brown on top.
Carefully remove skillet from oven and let cool. Loosen bottom of frittata and slide out onto a serving plate. Garnish with green onion slices. Cut frittata into wedges. Serve with a dollop of sour cream.
Ingredients:
1 cup shredded hash browns or frozen shredded hash browns (Simply Potatoes or similar)
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup yellow onion, chopped
6 turkey sausage patties, cooked until brown and crumbled (Jimmy Dean or similar)
6 turkey bacon strips, cooked and crumbled (Butterball or similar)
1 tsp. salt
1 tsp. plus 1/8 tsp. pepper
6 beaten eggs
1/3 cup skim or low fat milk
1/2 tsp. dried oregano, crushed
2 Tbsp. olive oil
1/2 cup sharp cheddar cheese
1/2 cup Asiago cheese
Green onions cut on a bias for garnish
Directions:
Heat the olive oil in a large, oven-safe, approximately 10-inch skillet over medium-high heat until hot. Place 1 cup of shredded hash browns into the hot oil. Add chopped onion, green and red peppers, salt, and 1 tsp. pepper. Sauté for 5 – 7 minutes, turn, and brown on the other side for an additional 5 – 7 minutes.
Turn heat down to medium. Scatter crumbed, precooked sausage and bacon over top of the hash browns. Beat eggs with milk, oregano, and 1/8 tsp. pepper and pour mixture into skillet. As eggs set, run a spatula around the skillet's edge, lifting the egg mixture to allow uncooked portions to flow underneath. Continue cooking and lifting edges until mixture is almost set (the surface will be moist). Total cooking time should be about 6 minutes.
Scatter top of frittata with Cheddar and Asiago cheeses and place in preheated 350°F oven. Bake approximately 10 – 15 minutes until no longer runny and golden brown on top.
Carefully remove skillet from oven and let cool. Loosen bottom of frittata and slide out onto a serving plate. Garnish with green onion slices. Cut frittata into wedges. Serve with a dollop of sour cream.
Tuesday, July 6, 2010
BBQ ChickenRecipe courtesy Butch Lupinetti, BBQ Pit Master
3 pounds chicken leg quarters
2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
1/4 cup apple cider vinegar
Directions
Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
Preheat the oven or smoker to 225 degrees F.
Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.
Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.
3 pounds chicken leg quarters
2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
1/4 cup apple cider vinegar
Directions
Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
Preheat the oven or smoker to 225 degrees F.
Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.
Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.
Peanut Swirl Brownies
2007, Ina Garten, All Rights Reserved
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
2007, Ina Garten, All Rights Reserved
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Chocolate Crepes with Fresh Strawberries
Recipe courtesy Emeril Lagasse, 1999
Ingredients
For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
For the filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
1/2 cup pureed fresh strawberries
For the sauce:
1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed, stemmed and quartered
1/4 cup strawberry liquor
1 cup chocolate sauce
Directions
For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
Recipe courtesy Emeril Lagasse, 1999
Ingredients
For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
For the filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
1/2 cup pureed fresh strawberries
For the sauce:
1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed, stemmed and quartered
1/4 cup strawberry liquor
1 cup chocolate sauce
Directions
For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
Chocolate Strawberry Shortcakes
Ingredients
For the shortcakes:
1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
Ingredients
For the shortcakes:
1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Recipe courtesy The Neelys
Ingredients
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
Directions
Video: See how the Neelys make this recipe
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
*THESE ARE SUPER YUMMY, AND EVEN ABBY CAN COOK THEM ON A GRILL.
Recipe courtesy The Neelys
Ingredients
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
Directions
Video: See how the Neelys make this recipe
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
*THESE ARE SUPER YUMMY, AND EVEN ABBY CAN COOK THEM ON A GRILL.
BLUEBERRY GINGER SAUCE
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
BLUEBERRY GINGER SAUCE
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
BLUEBERRY GRANITÉ
4 c. Fresh blueberries
1 tsp. lemon zest
2 tsp. Fresh lemon juice
1 cup Sugar
In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.
In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.
Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times.
To plate: Serve in martini glasses. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired.
4 c. Fresh blueberries
1 tsp. lemon zest
2 tsp. Fresh lemon juice
1 cup Sugar
In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.
In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.
Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times.
To plate: Serve in martini glasses. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired.
BLUEBERRY BREAKFAST BARS
1 pound (4 ounces) All purpose flour
1 tablespoon (1/2 ounce)Baking powder
1-1/2 teaspoons (1/4 ounce) salt
1/2 Stick margarine or butter, softened
2 c.Granulated sugar
4 eggs
2 teaspoons Pure vanilla extract
8 oz Low fat milk
10 ounces Quick cooking oats
1 lb. Frozen, unsweetened blueberries
12 oz. Corn/rice cereal squares, coarsely crushed
1. Have all ingredients at room temperature
2. In a bowl combine flour, baking powder and salt.
3. Place margarine and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
4. Add eggs and vanilla; beat until smooth.
5. Add milk, flour mixture, and oats; beat until blended, scraping down sides of the bowl as necessary.
6. Stir in blueberries (batter will be stiff).
7. Spread evenly in a greased 18 x 26 inch pan.
8. Sprinkle cereal over top.
9. Bake at 350° F until golden brown and tester comes out clean, about 40 minutes. Cool in pan. Cut in pan in 2-inch squares or 1-1/2 x 3-inch bars.
Yield: about 117 bars
1 pound (4 ounces) All purpose flour
1 tablespoon (1/2 ounce)Baking powder
1-1/2 teaspoons (1/4 ounce) salt
1/2 Stick margarine or butter, softened
2 c.Granulated sugar
4 eggs
2 teaspoons Pure vanilla extract
8 oz Low fat milk
10 ounces Quick cooking oats
1 lb. Frozen, unsweetened blueberries
12 oz. Corn/rice cereal squares, coarsely crushed
1. Have all ingredients at room temperature
2. In a bowl combine flour, baking powder and salt.
3. Place margarine and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
4. Add eggs and vanilla; beat until smooth.
5. Add milk, flour mixture, and oats; beat until blended, scraping down sides of the bowl as necessary.
6. Stir in blueberries (batter will be stiff).
7. Spread evenly in a greased 18 x 26 inch pan.
8. Sprinkle cereal over top.
9. Bake at 350° F until golden brown and tester comes out clean, about 40 minutes. Cool in pan. Cut in pan in 2-inch squares or 1-1/2 x 3-inch bars.
Yield: about 117 bars
Ricotta Cheesecake with Pomegranate Sauce Recipe
Flavorful pomegranate sauce tops a luscious Italian ricotta cheesecake. Ricotta cheese is traditional in Italian cheesecake. This recipe also uses cream cheese or mascarpone cheese. The sauce calls for fresh pomegranate juice, but pomegranate juice is now widely commercially available. Feel free to save time (and discolored fingers!) by using it.
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 55 minutesIngredients:
•Cheesecake:
•1 tablespoon unsalted butter, softened
•One 16-ounce container skim-milk ricotta cheese, well drained
•1 pound mascarpone cheese or cream cheese, softened
•1 cup sugar
•4 large eggs, separated
•1/3 cup unbleached all-purpose flour
•1 teaspoon salt
•.
•Pomegranate Sauce:
•4 large pomegranates (about 3 pounds)
•3 tablespoons cornstarch, sifted
•3/4 cup sugar
Preparation:
Cheesecake:
Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with the butter. Line the bottom of the pan with parchment paper and grease the paper with the remaining butter. Generously dust the pan with flour and shake out the excess.
In a bowl, with an electric mixer, beat the ricotta and mascarpone or cream cheese until smooth. Beat in the sugar. Beat in the egg yolks one at a time, until well blended. Fold in the flour.
In another bowl, with clean beaters, beat the egg whites with the salt until stiff peaks form. Fold the egg whites into the cheese mixture. Pour the batter into the pan, and smooth the top with a spatula.
Bake for 1 hour and 10 minutes, or until a knife inserted in the center comes out clean.
Turn off the oven and leave the cake in the oven with the door ajar for 30 minutes. Remove the cake to a rack and let cool completely, then cover and refrigerate the cake for at least 2 hours.
To serve, run a knife around the edges of the cake to loosen it. Release the spring on the side of the pan and remove the springform ring. Put a serving dish over the top of the cake and invert it onto the plate. Remove the parchment paper.
Spread the pomegranate sauce evenly over the top of the cake. Cut the cake into wedges. (The sauce may also be placed in a bowl and passed on the side.)
Pomegranate sauce:
Cut the pomegranates in half. Place a fine mesh sieve over a large bowl. Using a spoon or your fingers, scrape the seeds into the sieve.
With a wooden spoon or a flat meat pounder, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside.
In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken and darkens to a deep wine color, and the sauce coats the back of the spoon. Remove from the heat and let cool. The sauce may be made ahead and stored in a jar in the refrigerator. It will thicken somewhat if stored. When ready to use, thin with a little warm water if necessary.
Yield: 1 cheesecake
Source: Celebrations Italian Style by Mary Ann Esposito (William Morrow)
Reprinted with permission.
Flavorful pomegranate sauce tops a luscious Italian ricotta cheesecake. Ricotta cheese is traditional in Italian cheesecake. This recipe also uses cream cheese or mascarpone cheese. The sauce calls for fresh pomegranate juice, but pomegranate juice is now widely commercially available. Feel free to save time (and discolored fingers!) by using it.
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 55 minutesIngredients:
•Cheesecake:
•1 tablespoon unsalted butter, softened
•One 16-ounce container skim-milk ricotta cheese, well drained
•1 pound mascarpone cheese or cream cheese, softened
•1 cup sugar
•4 large eggs, separated
•1/3 cup unbleached all-purpose flour
•1 teaspoon salt
•.
•Pomegranate Sauce:
•4 large pomegranates (about 3 pounds)
•3 tablespoons cornstarch, sifted
•3/4 cup sugar
Preparation:
Cheesecake:
Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with the butter. Line the bottom of the pan with parchment paper and grease the paper with the remaining butter. Generously dust the pan with flour and shake out the excess.
In a bowl, with an electric mixer, beat the ricotta and mascarpone or cream cheese until smooth. Beat in the sugar. Beat in the egg yolks one at a time, until well blended. Fold in the flour.
In another bowl, with clean beaters, beat the egg whites with the salt until stiff peaks form. Fold the egg whites into the cheese mixture. Pour the batter into the pan, and smooth the top with a spatula.
Bake for 1 hour and 10 minutes, or until a knife inserted in the center comes out clean.
Turn off the oven and leave the cake in the oven with the door ajar for 30 minutes. Remove the cake to a rack and let cool completely, then cover and refrigerate the cake for at least 2 hours.
To serve, run a knife around the edges of the cake to loosen it. Release the spring on the side of the pan and remove the springform ring. Put a serving dish over the top of the cake and invert it onto the plate. Remove the parchment paper.
Spread the pomegranate sauce evenly over the top of the cake. Cut the cake into wedges. (The sauce may also be placed in a bowl and passed on the side.)
Pomegranate sauce:
Cut the pomegranates in half. Place a fine mesh sieve over a large bowl. Using a spoon or your fingers, scrape the seeds into the sieve.
With a wooden spoon or a flat meat pounder, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside.
In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken and darkens to a deep wine color, and the sauce coats the back of the spoon. Remove from the heat and let cool. The sauce may be made ahead and stored in a jar in the refrigerator. It will thicken somewhat if stored. When ready to use, thin with a little warm water if necessary.
Yield: 1 cheesecake
Source: Celebrations Italian Style by Mary Ann Esposito (William Morrow)
Reprinted with permission.
Pork Steaks with Pomegranate Gravy Recipe
Boneless pork loin steaks are cooked stove-top in a skillet and served with a fast, rich, and delicious pomegranate pan gravy. They take less than 30 minutes to cook. I like a spicy hot honey mustard, but you may use regular honey mustard. Do not confuse pork loin with pork tenderloin. Read my notes if you need further clarification. Recipe is easily doubled, but you will most likely need to sear the pork loin steaks in batches.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutesIngredients:
•4 pork loin steaks, each about 1-inch thick (see Notes)
•1 Tablespoon (about) Worcestershire sauce
•Kosher salt
•Garlic powder
•Freshly ground pepper
•1 teaspoon olive oil
•1 teaspoon butter
•1 cup pomegranate juice
•1/4 cup chicken broth
•1 Tablespoon spicy hot honey mustard
•1/4 cup heavy cream
Preparation:
Rub pork loin steaks with Worcestershire sauce. Sprinkle each side with salt, garlic powder, and pepper. Let rest to come to room temperature, about 30 minutes.
Heat a heavy skillet over medium-high heat. When hot, add olive oil and butter, swirling to coat the bottom of the pan. Add pork loin steaks and sear until nicely browned, turning only once. (They will continue to cook more later, so do not overcook.) Remove to a platter and set aside.
Carefully add the pomegranate juice to the hot pan. Let boil, scraping up any browned bits, until reduced by half. Add chicken broth and whisk in hot honey mustard. Let reduce again until thickened, about 5 minutes. Stir in heavy cream and reduce heat to medium. Return pork steaks to the pan, along with any drippings, turning to coat both sides of each steak. Continue cooking to desired doneness, but do not overcook. A faint pink center is desirable. Serve pork steaks with the pomegranate gravy.
Yield: 4 servings
Notes: Do not confuse pork loin with pork tenderloin. Pork loins are 4 to 6 inches in diameter. It is the center meaty part of pork loin chops. I usually purchase the whole boneless loin at a warehouse store and cut them myself to wrap and freeze. You will also find cut portions sold as pork loin roast. These may be easily sliced into thick steaks. Some are not so tender. I usually cut the steaks, place between plastic wrap, and pound with a rubber mallet to tenderize before using or individually wrapping the steaks for freezing. A whole pork loin will run between $14 to $18 on the average and will yield 15 to 18 thick steaks, so it is quite economical.
Boneless pork loin steaks are cooked stove-top in a skillet and served with a fast, rich, and delicious pomegranate pan gravy. They take less than 30 minutes to cook. I like a spicy hot honey mustard, but you may use regular honey mustard. Do not confuse pork loin with pork tenderloin. Read my notes if you need further clarification. Recipe is easily doubled, but you will most likely need to sear the pork loin steaks in batches.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutesIngredients:
•4 pork loin steaks, each about 1-inch thick (see Notes)
•1 Tablespoon (about) Worcestershire sauce
•Kosher salt
•Garlic powder
•Freshly ground pepper
•1 teaspoon olive oil
•1 teaspoon butter
•1 cup pomegranate juice
•1/4 cup chicken broth
•1 Tablespoon spicy hot honey mustard
•1/4 cup heavy cream
Preparation:
Rub pork loin steaks with Worcestershire sauce. Sprinkle each side with salt, garlic powder, and pepper. Let rest to come to room temperature, about 30 minutes.
Heat a heavy skillet over medium-high heat. When hot, add olive oil and butter, swirling to coat the bottom of the pan. Add pork loin steaks and sear until nicely browned, turning only once. (They will continue to cook more later, so do not overcook.) Remove to a platter and set aside.
Carefully add the pomegranate juice to the hot pan. Let boil, scraping up any browned bits, until reduced by half. Add chicken broth and whisk in hot honey mustard. Let reduce again until thickened, about 5 minutes. Stir in heavy cream and reduce heat to medium. Return pork steaks to the pan, along with any drippings, turning to coat both sides of each steak. Continue cooking to desired doneness, but do not overcook. A faint pink center is desirable. Serve pork steaks with the pomegranate gravy.
Yield: 4 servings
Notes: Do not confuse pork loin with pork tenderloin. Pork loins are 4 to 6 inches in diameter. It is the center meaty part of pork loin chops. I usually purchase the whole boneless loin at a warehouse store and cut them myself to wrap and freeze. You will also find cut portions sold as pork loin roast. These may be easily sliced into thick steaks. Some are not so tender. I usually cut the steaks, place between plastic wrap, and pound with a rubber mallet to tenderize before using or individually wrapping the steaks for freezing. A whole pork loin will run between $14 to $18 on the average and will yield 15 to 18 thick steaks, so it is quite economical.
Pomegranate Ginger Muffins Recipe
Pomegranate seeds and crystallized ginger are the flavor-boosters for these muffins. These muffins are great served warm or cool.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutesIngredients:
•2 cups all-purpose flour
•About 2/3 cup sugar
•1 Tablespoon baking powder
•1/2 teaspoon salt
•1/3 cup minced crystallized ginger
•1 teaspoon grated lemon peel
•1-1/4 cups pomegranate seeds
•1 cup milk
•1 large egg
•About 1/4 cup (1/8 pound) butter or margarine, melted and cooled
Preparation:
In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.
In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.
Spoon batter into 12 (2-1/2-inch-wide) or 24 (1-3/4-inch-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.
Bake in a 425-degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.
Per 2-1/2-inch muffin: 215 calories, 27% (57 calories) from fat; 3.5 g protein; 6.3 g fat (3.6 g sat.); 37 g carbohydrates (0.9 g fiber); 290 mg sodium; 34 mg cholesterol.
Yield: 12 (2-1/2-inch) or 24 (1-3/4-inch) muffins
Recipe Source: Best of Sunset (Leisure Arts)
Reprinted with permission.
Pomegranate seeds and crystallized ginger are the flavor-boosters for these muffins. These muffins are great served warm or cool.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutesIngredients:
•2 cups all-purpose flour
•About 2/3 cup sugar
•1 Tablespoon baking powder
•1/2 teaspoon salt
•1/3 cup minced crystallized ginger
•1 teaspoon grated lemon peel
•1-1/4 cups pomegranate seeds
•1 cup milk
•1 large egg
•About 1/4 cup (1/8 pound) butter or margarine, melted and cooled
Preparation:
In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.
In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.
Spoon batter into 12 (2-1/2-inch-wide) or 24 (1-3/4-inch-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.
Bake in a 425-degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.
Per 2-1/2-inch muffin: 215 calories, 27% (57 calories) from fat; 3.5 g protein; 6.3 g fat (3.6 g sat.); 37 g carbohydrates (0.9 g fiber); 290 mg sodium; 34 mg cholesterol.
Yield: 12 (2-1/2-inch) or 24 (1-3/4-inch) muffins
Recipe Source: Best of Sunset (Leisure Arts)
Reprinted with permission.
Roasted Pomegranate Chicken Recipe
Cook Time: 50 minutes
Total Time: 60 minutesIngredients:
•1/4 cup olive oil
•1 Tablespoon minced garlic
•1 (3 1/2 to 4-pound) chicken, quartered
•1 pomegranate, halved
•1/4 cup dry white wine(non alcohol option is use pomegrante juice)
•Juice of 1 lemon
•1 Tablespoon cinnamon sugar
•Salt and pepper
Preparation:
Preheat oven to 375 degrees F.
In a cup, mix oil and garlic. Brush garlic oil over chicken.
Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.
In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.
Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.
Yield: 4 servings
Recipe Source: Everyday Cooking for the Jewish Home by Ethel G. Hofman (HarperCollins)
Reprinted with permission.
*THIS IS MY FAVORITE RECIPE. I AM ON A BLUEBERRY AND POMEGRANTE KICK NOW. THEY ARE SO GOOD FOR YOU, AND MIGHT POSSIBLY HELP FIGHT CANCER. MY KIDS LOVE THEM TOO.
Cook Time: 50 minutes
Total Time: 60 minutesIngredients:
•1/4 cup olive oil
•1 Tablespoon minced garlic
•1 (3 1/2 to 4-pound) chicken, quartered
•1 pomegranate, halved
•1/4 cup dry white wine(non alcohol option is use pomegrante juice)
•Juice of 1 lemon
•1 Tablespoon cinnamon sugar
•Salt and pepper
Preparation:
Preheat oven to 375 degrees F.
In a cup, mix oil and garlic. Brush garlic oil over chicken.
Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.
In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.
Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.
Yield: 4 servings
Recipe Source: Everyday Cooking for the Jewish Home by Ethel G. Hofman (HarperCollins)
Reprinted with permission.
*THIS IS MY FAVORITE RECIPE. I AM ON A BLUEBERRY AND POMEGRANTE KICK NOW. THEY ARE SO GOOD FOR YOU, AND MIGHT POSSIBLY HELP FIGHT CANCER. MY KIDS LOVE THEM TOO.
Watermelon CoolerRecipe courtesy Paula Deen, 2008
Ingredients
1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
Watermelon wedges and mint, for garnish
Directions
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.
*THIS IS ABBY'A FAVORITE DRINK OF THE SUMMER. I USUALLY GET FAT FREE SORBET SO IT MAKES THIS A HEALTHY DRINK OR DESSERT.
Ingredients
1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
Watermelon wedges and mint, for garnish
Directions
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.
*THIS IS ABBY'A FAVORITE DRINK OF THE SUMMER. I USUALLY GET FAT FREE SORBET SO IT MAKES THIS A HEALTHY DRINK OR DESSERT.
Kevin Nurse's Jerk Red Snapper and Island SalsaRecipe courtesy Kevin Nurse
Show: Grill It! with Bobby FlayEpisode: Red Snapper
Ingredients
2 ounces ground allspice
2 tablespoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 ounces freshly ground coriander
2 ounces freshly ground grains of paradise
1/2 teaspoon ground nutmeg
8 cloves garlic
6 scallions
4 habanero peppers
4 ounces lime juice
Sea salt
Dash soy sauce
Canola oil, as needed
1 red snapper, about 2 to 3 pounds
4 zucchini (2 green and 2 yellow), sliced lengthwise
2 red bell peppers
Island Salsa, recipe below
Directions
Preheat grill.
Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
Island Salsa:
4 ounces mango, chopped
4 ounces pineapple, chopped
1 star fruit, chopped
2 ounces red onion, chopped
2 tablespoons red wine vinegar
1 tablespoon freshly chopped cilantro leaves
Kosher salt and freshly ground black pepper
Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.
This is a great recipe for summer good healthy eating.
Show: Grill It! with Bobby FlayEpisode: Red Snapper
Ingredients
2 ounces ground allspice
2 tablespoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
2 ounces freshly ground coriander
2 ounces freshly ground grains of paradise
1/2 teaspoon ground nutmeg
8 cloves garlic
6 scallions
4 habanero peppers
4 ounces lime juice
Sea salt
Dash soy sauce
Canola oil, as needed
1 red snapper, about 2 to 3 pounds
4 zucchini (2 green and 2 yellow), sliced lengthwise
2 red bell peppers
Island Salsa, recipe below
Directions
Preheat grill.
Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
Island Salsa:
4 ounces mango, chopped
4 ounces pineapple, chopped
1 star fruit, chopped
2 ounces red onion, chopped
2 tablespoons red wine vinegar
1 tablespoon freshly chopped cilantro leaves
Kosher salt and freshly ground black pepper
Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.
This is a great recipe for summer good healthy eating.
Pomegranate Margarita
Ingredients
Lime wedge, plus more for garnish
Salt
Ice
4 ounces white tequila(optional)
2 ounces Triple Sec (optional)
1/2 cup pomegranate juice
1 lime, juiced (optional)
Club soda
Directions
Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.
I replace the alcohol with 1/2 c. blueberries and 1/2 c. strawberries blended to make it non-alcoholic.
Ingredients
Lime wedge, plus more for garnish
Salt
Ice
4 ounces white tequila(optional)
2 ounces Triple Sec (optional)
1/2 cup pomegranate juice
1 lime, juiced (optional)
Club soda
Directions
Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.
I replace the alcohol with 1/2 c. blueberries and 1/2 c. strawberries blended to make it non-alcoholic.
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