Month: August 2009

Zucchini with Pine Nuts

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Adapted from Real Simple, June 2009

  • 2 tablespoons olive oil
  • 1/4 cup pine nuts
  • 2 cloves garlic, sliced or minced
  • 1 pound zucchini  – you could use any summer squash or combination – (about 2 med.), diced
  • 1 red bell pepper, diced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons fresh parsley
  • Salt and pepper to taste

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat.  Cook, stirring, until the mixture is golden, 1 to 2 minutes.

Add the squash, bell pepper and crushed red pepper.  Cook, stirring often, until vegetables are tender, 4 to 5 minutes.  Sprinkle with parsley, salt and pepper.

Can be served hot, warm, or cold.

Serves 4.

Chocolate Mousse Loaf with Raspberry Purée

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Submitted by Beth Isola, from Southern Living, January 1997

  • 2  cups  whipping cream, divided
  • 2  (8-ounce) packages semisweet chocolate squares
  • 1/2  cup  light corn syrup
  • 1/2  cup  butter or margarine
  • 1/4  cup  sifted powdered sugar
  • 1  teaspoon  vanilla extract
  • 1  (10-ounce) package frozen raspberries, thawed
  • Garnishes: fresh mint sprigs, fresh raspberries

Line a 9- x 5-inch loaf pan with plastic wrap, extending edges of wrap over sides of pan; set aside.

Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.

Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours.

Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.

Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

Makes 16 servings.

Buttermilk Scones

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Submitted by Maija Stromberg, originally from Julia Child.

Oven Temp: 425

Grease cookie sheet(s)

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ sticks butter, cut in small pieces
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • sugar, to sprinkle
  • Optional:  Chocolate chips or dried cherries or dried cranberries, etc.

Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium bowl.

Add butter. Mix with pastry blender or fork or whatever works.

Add buttermilk. Mix until combined. If the mixture is dry, add a little more buttermilk.

Knead a few times (Julia says a dozen) on a floured work surface.

Now you can divide the dough and roll it (or pat it) into two circles about ½ inch thick, 7 inches across. Brush with butter and sprinkle with sugar. Then cut into pie shaped pieces, transfer to cookie sheet and bake for 10-12 minutes.

Or: You can divide the dough into four chunks. Roll or pat the first chunk into a circle. Brush with butter, sprinkle chocolate chips (or cherries or cranberries…) on top, then roll out another circle of dough and put it on top of the first. I usually press the outside edges together. Then cut into pie shapes, transfer to cookie sheet, and bake 10-12 minutes. Repeat with the remaining dough.

Mexican Chopped Salad with Honey-Lime Dressing

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Adapted from Self Magazine

Serves 4.

Salad

  • 2 1/2 cups romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (can use frozen or canned)
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • Handful of crispy tortilla strips (optional)

Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeno pepper

Toss all salad ingredients except tortilla strips in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.   Season with salt and pepper if desired. Top with tortilla strips.

Beth’s Secret Sangria

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Submitted by Beth Isola

  • 1 bottle of white merlot wine
  • 1 cup orange juice
  • 1/4 c. sugar
  • 1/4 c. triple sec
  • 1/4 c. citrus rum (Bacardi O or Barcardi Limon)
  • Enough fresh fruit to float around happily (cubed apples, cubed peaches, blackberries, raspberries, quartered strawberries, etc.)

Mix sugar w/orange juice, add wine and liquor.  Mix in fresh fruit, chill and serve over ice.
If you want to make a double batch, purchase the big bottle of wine, and then double the remaining ingredients.

Enjoy!

Cheesecake Squares

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From The Detroit Free Press, December ?, 2007. 

  • 2/3 cup packed brown sugar
  • 2 cups flour
  • 1 cup walnuts, chopped
  • 2/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract

Preheat the oven to 350 degrees.

In a large bowl, mix the brown sugar, flour, and chopped nuts.  Stir in the melted butter and mix until light and crumbly.  Remove 1 1/2 cups of the mixture to be used later as a topping.  Press the remainder into the bottom of a 13-by-9-by-2-inch pan.

Bake 12-15 minutes.

Meanwhile, in a large mixing bowl, beat the cream cheese with the sugar until smooth.  Beat in eggs, lemon juice, milk and vanilla.  Pour this into the baked crust.  Top with the reserved crumbs.

Return to the oven and bake for 25 minutes.  Cool thoroughly, then cut into 2-inch squares.  Cover with plastic wrap and keep refrigerated until serving.

Makes 24 squares.