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Jun 28

UNIQUE RED, WHITE AND BLUE DESSERTS

The 4th of July and sweets seem to go together.  The hot summer day makes us crave something cool and refreshing-usually a sweet. Also, the fireworks are at night, dinner is over, so if we want something to nibble while we watch them, odds are we choose a dessert or similar item. This connection has sparked a whole collection of Red, White and Blue desserts, heightened by the fact that it’s the peak of berry season and they provide the perfect color scheme.

Berry ’Flag’ sheet cakes have become standard and berry pie a la mode is traditional. I’ve written several posts on desserts acceptable for this holiday; see June 29, 2917, May 24, 2018, May 16, 2019, and most recently, April 16,2020, and June 18, 2020. You’ll find more by consulting the site’s archives section, under Contents.

But like everything else this year, the 4th will be a bit different. With gathering in crowds to watch fireworks discouraged, most people will be seeing them on T.V. This opens the door to more substantial dessert options-things requiring utensils, plates, forks and spoons. So make the holiday seem special again and explore some, not harder but more adventuresome choices? A new and festive dessert could add just the sparkle the day needs.

Below are 8 dessert recipes which can light up the evening. They are not dishes you’re apt to have seen before, but not unfamiliar. Most of them only require 3-5 ingredients, come together quickly without effort and all are foolproof. I think they’ll find places in your regular menus. So Happy 4th of July!

RECIPES

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 2nd 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.

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 spoonfulls 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.

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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.

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 

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.

Raspberry Souffle: Serves 4
(1) 10 oz. pkg. frozen raspberries-thawed
5 egg whites
½ cup sugar
½ cup whipping cream + 4 tsp.
2 Tbs. Chambord or other raspberry liqueur
Few fresh blueberries-optional for this occasion
Use a little of the egg white to brush the inside of 4 individual 3 ½ oz. ramkins or custard cups, then coat with the sugar. Blend the raspberries until smooth. Beat the remaining egg whites, gradually adding the remaining sugar until stiff peaks form, then fold them into the raspberry puree. Pour the mix into the prepared dishes and bake at 375 deg. for 13-15 min. until puffy.  Garnish with the remaining cream whipped with the liqueur and top with the berries.

Fresh Blueberry Cake: Serves 8-10
2 ½ cups flour
5 Tbs. butter
2 eggs
1 cup sugar
¾ cup milk
2 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon

2 cups blueberries-lightly sprinkled with sugar
Cut 4 Tbs. of butter into the flour and sugar until the texture of gravel, reserve 3/4 cup and set aside. Add eggs, baking powder and vanilla to bowl and beat batter until smooth. Pour batter into a greased 9 inch springform pan, spreading it up the sides, forming a hollow in the center of the pan. Fill the hollow with the berries, dot with the remaining 1 Tbs. butter, sprinkle over the cinnamon. Work the reserved batter until crumbly and sprinkle over the berries. Bake  5 min.in a preheated 450 deg. oven, reduce heat to 350 deg. and bake for 20-30 min. Cool 5 min. before removing sides from pan. Serve warm or cold optionally garnished with a few raspberries or strawberries and whipped cream.

Jun 18

UPDATING ANTIQUE DESSERTS

After weeks of being confined with limited new vistas to explore, trying something a bit different in the kitchen might seem a nice change and any change right now is welcome. I’ve had some fun lately testing old dessert recipes. Making one for Father’s Day might be just the right diversion.

Actually the ones I’m suggesting aren’t new; society. they’re old, very old.  They were popular in Europe before the U.S. was settled and favorites of the colonists. I’ve modernized some and give options to suit individual situations, but all deliver a sweet ending to dinner. The recipes are simple and straight forward, can be made ahead, make a lovely presentation and are delicious.

Moreover, there’s nothing better on a hot summer day than a cold, sweet treat, especially if it’s easy to pick up and smooth to swallow. This year, however, it’s not going to be so simple to pop into a store and buy a cone or a cold soda. Learning a few recipes to have in the fridge will come in handy, especially if they don’t melt and drip over your hands and clothes leaving a sticky mess. These treats can be kept chilled and spooned into cups or dishes for individual servings and it can be fun to dip (pardon the pun) into the past.

It’s important to remember is that these recipes have endured to the present day, and are, in fact, enjoying resurgence in popularity especially in Europe. Best of all, now they can be made and/or served in plastic cups “to go” . The first three trace back to “Cookery Books’ circa 1585-1650 and may have earlier origins. I include a little background with each recipe to make it more interesting.

Perhaps the best known of the dessert recipes below is the traditional English Trifle. I give three recipes for this dish as I do for the Syllabub.  I have selected the versions of each dish which I thought most geared to today’s tastes not just in flavor but healthier as well, and my aversion to using raw eggs due to Salmonella is resolved.

Of course, in their original form all these recipes relied on whole foods in their natural state. Lightness was achieved through whipping eggs and cream, Flavor depended on fruits, wines, spices and herbs. Today’s consumer may have issues with the cholesterol, carbohydrates, even the possibility of salmonella, so I’m quoting more modern versions. 

To make the recipes meet today’s dietary standards the full egg custards are replaced by pudding mix and I suggest using Wilton’s Meringue Powder (available in most craft stores) to replace the beaten eggs whites to avoid any question of salmonella . It whips to peaks with the addition of a little water, and requires the same amount of sugar as the individual recipe demands. Just follow the directions in the container. Another option is to replace beaten egg whites with whipped topping.

Even so, these desserts still have fewer chemically altered ingredients and/or artificial additives than similar commercial products. As mentioned above, they can be made in plastic cups for portability and preserved by freezing. Although they may take a bit of time to make, they’re far more wallet friendly than the Ice Cream Truck treats, always on hand and best of all they don’t drip!

RECIPES
Raspberry Fool: Serves 4
There is a debate that the name Fool is an English mispronunciation of the French verb Fouler meaning “to press” because fruit is pressed to make it . Originally associated with gooseberries, it is now made with a wide variety of berries.
10 ½ oz. raspberries + a few for garnish–strawberries or a mixture of other berries work too
¼ cup + 1 Tbs. sugar
½ cup mascarpone or ricotta cheese—optionally, plain Greek yogurt can also be used
1 tsp. vanilla
1 egg white
Crush the berries slightly and heat with 1 Tbs. sugar for about 5 min. until berries soften. Cool. Whisk or beat cheese and vanilla. Separately whisk or beat egg until soft peaks form, add sugar and continue beating into stiff, glossy peaks Add egg mix to cheese one and fold in berries. Spoon into 4 serving dishes, garnish with extra berries and chill at least 1 hour.

Syllabub: Serves 4
Of these desserts, this is perhaps the easiest to make. Though, undeservedly, the one least seen today it was very popular in Colonial times. In fact, history says that Syllabub was a particular favorite of George Washington’s and he boasted about Martha’s recipe. I give three versions below. Truly designed for hot weather it was ladled from a bowl and consumed from special glasses, still available online. They had spouts extending from the base through which to sip the cream as it melted. A regular glass and straw work as well. Today it can be made in individual servings, well chilled or frozen and served with spoons and/or straws.
Recipe I –A simple everyday version
11/2 cups heavy cream
Juice + zest from 1 lemon
2 Tbs. cream sherry
½ tsp. vanilla
¼ cup sugar
Allow lemon juice, zest, sugar, vanilla and sherry to marinate overnight. Whip cream, then add other ingredients. Whisk or beat to blend well. Pour into glasses and chill well.


Recipe II – The more traditional from epicurious.com Double or triple for a crowd.
6 Tbs. sweet dessert wine—Port, Sherry or other wines
6 Tbs. sugar
1 Tbs. Brandy
3 Tbs. fresh lemon juice
1 tsp. lemon zest
Pinch nutmeg
1 cup heavy cream
Fresh berries for garnish
Mix first 6 ingredients and marinate overnight. Whip cream and fold in the other ingredients. Spoon into 4 glasses and chill well. Garnish with berries.

Recipe III: Orange Syllabub: Serves 4
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2 ½ cups plain yogurt
2 egg whites*
6 Tbs. skim milk powder
4 Tbs. sugar
4 oranges
4 Tbs. orange zest-from oranges+ 1 Tbs. or enough for garnish
Cleanly remove the segments from the oranges, divide them among 4 dessert dishes and chill. Zest enough of the rind for the recipe. Combine all ingredients except the eggs (or meringue powder) in a bowl and chill for 1 hour. Whisk or beat the eggs until stiff peaks form and gently fold into the other ingredients. Spoon over the orange slices, garnish with the reserved zest chill 1 hour and serve.

Trifle; Serves 6-8 in recipe I – recipe II serves 4
Trifle is best known as an English dessert. However, they construct it differently with the cake and jam on the bottom, then fruit, custard and whipped cream. In America we repeat the layers.
I had a chance to appreciate its refreshing qualities during an afternoon reception on a hot July day a few years ago. Normally served from trifle bowls, which look like large wine goblets with flat bottoms, it can also be served chilled, in individual portions. The flavor of the pudding can be changed to taste, White Chocolate, Coconut, Lemon etc., as can the type of fruit preserve. Trifle recipes also allow for a wide range of summer fruits. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
Recipe I
3.5 oz. pkg. vanilla pudding and pie filling mix –or optionally other flavors
1 cup milk
1 cup sour cream
1tsp. lemon zest
10 oz. jar fruit preserves or jam
2 cups whipped cream
½ cup sherry – optional
4 cups sliced fruit or small whole berries + a few in reserve for garnish
Make the pudding with the milk and fold in the sour cream. Mix the jam with the sherry, if using and lemon zest. Completely cover the bottom of a flat bottom bowl with 1/3 the cake slices and spread with 1/3 of the jam, then with 1/3 of the fruit. Top with 1/3 of the pudding, then 1/3 of the whipped cream. Repeat layers 2 more times ending with whipped cream. Garnish with reserved fruit and chill well . Serve spooned into dessert bowls.


Recipe II – Almond Trifles – From Practical Cookery
8 Amaretti cookies
4 Tbs. brandy
1 1/3 cups raspberries
1 ¼ cups custard or vanilla pudding from a mix made according to package directions
1 ¼ cups plain Greek yogurt
1tsp.almond extract
2 tsp. slivered toasted almonds/
1 tsp. unsweetened cocoa powder
Crumble the cookies, sprinkle with the brandy and divide among 4 glasses. Allow to soften 30 min. Cover with a layer of raspberries then a layer of pudding. Top with yogurt mixed with almond extract. Garnish .with cocoa powder and slivered almonds. Chill well.

Recipe III: American Trifle Recipe: Serves 8
Note: the flavor of the pudding mix can be changed to taste, White Chocolate, Coconut, Lemon etc., as can the type of fruit preserve. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
(1) 4 serving package of Vanilla instant pudding-pie filling
10 oz. pound cake –available at the Dollar Store
10 oz. jar of raspberry preserves-whole fruit
3 ripe bananas –sliced*
¼ cup sherry, brandy or orange juice
1 cup sweetened whipped cream –optional garnish
¼ cup berries and/or a few mint leaves for garnish
Arrange 1/3rd of the cake in a single layer to completely cover the bottom of a deep glass bowl or large compote dish (clear glass is best) Spread with 1/3rd the preserves, sprinkle with 1/3rd the liquor or juice, spread with 1/3rd the banana slices and top with 1/3rd the pudding . Repeat layers twice ending with pudding, Top with whipped cream if using and garnish with berries and/or mint. Chill for up to 1 day.
* The banana protects the cake from becoming too moist and falling apart. Other fruits, such as strawberries or peaches, can be sliced and put on top of the banana for extra flavor.

Summer Berry Pudding:
Not really a ‘pudding’ in the American context, but rather in the English one where ‘pudding’ is term meaning ‘dessert’. The original recipe calls for thin slices of white bread but I’ve found wheat bread gives a deeper dimension to the flavor. I’m giving two options for making and serving, individually and in a single presentation . The sauce, really a coulis, can be served with either by adjusting the recipes to hold back a few berries or adding a few extras.
General ingredients
2 lb. mixed berries, strawberries, blueberries, blackberries, red or black raspberries, cherries, currents about 2/3 lb. of each of three types
¾ cup sugar
Whipped cream or sweetened sour cream to garnish
Butter or oil for lightly greasing the bowl or cups
8 thin slices white or wheat bread crusts removed
For one large communal pudding: Serves 4-6
Line a 4 ½ cup greased bowl with the bread leaving no spaces. Mix the fruit and the sugar in a saucepan and bring to a simmer. Cook, covered 8-10 min stirring once. Cool slightly and pour the fruit into the bowl, with as much juice as possible, being sure to add some around the sides of the bowl and cover top with bread . Place a plate on the top and tin cans on the plate to weigh it down, Refrigerate overnight. Invert pudding onto a platter and serve with chosen garnish. If sufficient juice remains, it can be thickened with the proper amount of cornstarch and served as a sauce.


Individual Servings: Serves 6
1 ¼ cups water.
Grease and line (6) ½ cup – cups or molds with bread. Dissolve the sugar in the water, then boil for 2 min. stirring often. Hold back about ½ lb. of one fruit, raspberries are good for this, add the rest to the pot and simmer only until they soften but still retain their shape. Spoon fruit into the molds and, following the above directions, add the juice, cover the tops with bread and weight them down. Reserve extra juice for sauce recipe below. Refrigerate overnight. Invert to unmold and serve, garnish and pass sauce.
To make coulis sauce
Puree reserved fruit and press through a strainer. Add enough reserved juice to make the sauce coat a spoon-or to desired consistency.

Balsamic Strawberries: Serves 4-6
I’m including this recipe, because if you need something a bit different, delicious, seasonal and super easy, here’s your answer. Just pick up a pack of berries in the market and you’re set to go. If you want to make the dish seem more important, add a tablespoon of ricotta cheese to the bottoms of the individual serving dishes.
1 lb. fresh strawberries- hulled and halved if very large
2-3 Tbs. Balsamic vinegar—allow ½ Tbs. per serving.
Freshly ground black pepper
Fresh mint leaves- chopped, saving a few leaves for garnish
Make sure the berries are completely dry or they may become soggy. Marinate the berries in the vinegar, adding several twists of pepper, chilled for up to 4 hours. Just before serving stir in the chopped mint. Serve from a bowl or in individual dishes on top of ricotta.

Jun 11

ADAPTABLE VEGETABLE SIDES

Last week I wrote that one of the best things about kabobs is how quickly they cook and serve but, when planning a meal,  that can also be one of the worst things about kebobs, especially if vegetables aren’t part of their composition. One of the most important parts of a healthy meal is the vegetables, I’m talking those things mothers are famous for making children eat—beans peas, broccoli.

They’re as necessary for outdoor meals as for indoors but with a larger piece of meat, whether grilled or oven roasted, it’s easier to pick side dishes which will be timed to the meat. This can be tricky with smaller cuts of meat but it’s particularly so with kebobs because they require constant attention to keep the different ingredients cooking at the same rate.

The solution is to choose vegetable dishes which can be prepared ahead and ready before the meat is cooked. For indoor meals, many sides can be cooked in advance and reheated in the microwave, but when eating outdoors, it’s better to select vegetable sides which present well at room temperature.

Below are 14 examples of dishes which solve the timing problem, including salads, because they also work here, just add a loaf of good artisan bread.  I’ve tried to pick vegetables not normally on kebobs to avoid repetition. The asparagus can be dressed in many ways and the other recipes can be adjusted to your taste. Do try changing the seasonings or ingredients, you’ll find it’s fun and can make the meal more interesting.

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 a bit of salad dressing from the pantry—whatever suits your mood and you have a new creation with no one the wiser. As I always say; “Experiment on your own” You’ll have a lot more fun in the kitchen if you do.

RECIPES

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.

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

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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.

Asparagus: Serves 4—allowing 4-6 spears per person depending on size

Asparagus
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: A 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.

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, 11/2 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.

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. Saute about 2 min.to blend flavors.

Broccoli and Carrots: Serves 4

8 oz. broccoli flowerets- – frozen is fine

8 oz. carrots peeled and cut into matchsticks

2 tsp. powdered ginger

1 tsp. powdered garlic

2 Tbs. oil

2 tsp. poppy seeds

2 tsp. frozen orange juice concentrate

Boil vegetables together until crisp tender about 5 min. Drain well. Mix other ingredients to make dressing. Gently toss vegetables with dressing and allow to marinate a few hours.

Rabe, Leaf Spinach or Kale:  Serves 4

1 lb. bunch—possibly more depending on appetites

1 Tbs. oil

1 Tbs. chopped jarred garlic

Salt to taste—optional

Cut the heavy woody bottom stems off the vegetables. Plunge them into boiling water for about 5 sec. until they turn bright green. Rinse under cold water and drain. Heat oil in a skillet over medium heat until just sizzling; add drained vegetables and garlic and toss until just crisp tender- about 5 min. –less for spinach. Serve at room temperature with salt to taste.

NOTE: The flat leafed spinach found in salad packages is too delicate for this dish.

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
Saute 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.

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.

Potatoes Seaview: Serves 4-6
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: Serves 4-6
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.

Jun 4

Kebobs-Perfect for Father’s Day

‘Kebobs ‘ covers a huge, immensely varied category of dishes; one with probably more recipes, more choices, allowing for all cooking methods, and encompassing more ingredients than any other.  There are kebobs for every course, in every cuisine and for every occasion. I have seen them downloaded onto buns at barbeques and served flaming at formal affairs. Moreover, if you can’t find a recipe which suits your specific needs or desires, you can simply create your own.

However, perhaps the best aspect of kebobs is that, fundamentally, they are intended for advance prep and quick finishing/cooking just before serving. This makes them perfect meals for holidays, especially Father’s Day, which traditionally has a flexible schedule. Mother’s Day is generally focused on treating her to a dinner requiring no effort on her part, usually at a restaurant.  Father’s Day is more centered on giving Dad a day to do what he wants, a sport, a hobby, a project, and then a relaxing dinner. A menu with kebobs, geared to his taste, can be ready when he is. If Dad likes to grill, he can go to it. If he doesn’t, or the weather is bad, just move dinner to the oven.

The point is kebobs are completely adaptable. They can be made to cater to all schedules and preferences in any ethnic environment. Kebobs are a good choice in general. They’re healthy, low fat and low carb pairing lean protein with an endless variety of vegetables and fruit. They’re also efficient and economical. More can be cooked in less space than equal servings of other foods. They can be made from lesser cuts of meat because the marinating tenderizes, and can be paired with an endless variety of vegetables and fruit.  Depending on preparation, kebobs can be made to suit any cuisine and cater to all tastes.

Other advantages to kebobs are:
1)  Most recipes automatically allow for grilling or broiling—times are usually the same
2) Intended to be made ahead,  they’re time savers.

3) Portions can be predetermined (for children or as appetizers, for example) by using skewers of different lengths – all available in dollar stores
4) They can be eaten from the skewer, downloaded onto rolls or plates  
5) With the included vegetables and/or fruits they constitute a full meal and they’re healthy
6) Using the marinating tip below, they can be made weeks in advance
7) Easy clean up—just throw the wooden skewers away or soak the metal ones They can even be broiled on a foil covered cookie sheet—no grills or pans to scrub.

I’m including 10 recipes below. There are 2 for chicken, 2 for pork, 2 for beef, 2 for lamb and 2 for seafood. In my Memorial Day 2015 posting I gave several others, specifically a beef, a pork and a great barbequed shrimp. Together with these that makes multiple recipe choices, or springboards for ideas. Look them up. You’ll be glad you did.

Also below are a couple of paragraphs from the tips page for Month 2, Week 1, from my menu cookbook Dinners With Joy. The first will give you complete information on choosing and using skewers. The second outlines the method for marinating meat to have it ready weeks in advance of its menu scheduling.

“Skewers come in metal and wood. The wooden ones usually made of bamboo, are shorter and apt to burn if not soaked in water. If you use them often, an easy way to make sure you always have some ready is to soak an entire pack, blot them dry, and store them frozen, in a plastic bag. They do tend to dry over heat, and raw meat may stick to them as it cooks. To prevent this, spray them with cooking spray, or rub them lightly with oil. Metal skewers are usually longer and, having handles, better for heavier jobs like the Beef Kebobs this week .However, the metal does heat up, so make allowance for the fact that the food on them will be cooking from the center as well as the surface. Food rolls on metal skewers, and the best way to cope with that problem is to try to gently lift the skewer and turn it, or to use tongs and turn each piece. Using two skewers, from opposite ends is another option, but that can tear the food unless the pieces are large.

One easy way to cut marinating time is to start the meat or fish, marinating in a plastic bag in the refrigerator at time of purchase. If it has not been pre-frozen, as is most fish, and it’s to be used at a later date, freeze the bag, marinade and all. The time needed to freeze and to thaw, usually is enough to marinate. If the recipe requires overnight marinating, refrigerate it for a few hours before freezing. If using this technique to marinate lamb or veal, cook the meat partially frozen, because when those meats thaw, they release their juices faster and tend to dry and toughen.”

RECIPES

My Beef Kebobs: This is calculated for 5 skewers but 4 servings, so that the excess can be shared.
A crowd pleaser! Marinate the meat the night before or early in the day and the meal comes together quickly.
Grill or Broiler:
2 lbs. Top round London broil 20 cherry tomatoes
2 Tbs. red wine vinegar 2 large green bell peppers
1/3 cup oil 2 large onions
1 Tbs. Worcestershire Sauce 25 button mushroom caps
2 tsp . dried thyme – divided
2 tsp. dried oregano – divided 1 box long grain and wild rice mix
1 tsp. paprika – divided
2 tsp. dried rosemary – divided 5 skewers 12” long
2 tsp. garlic powder – divided
2 tsp. dry mustard powder – divided
Trim any fat off 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 as per your usual routine but don’t overcook. If broiling, 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 kebobs 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 Alternately, boil marinade down and use as a dipping sauce.

Stew on the Grill –Serves 4
2 lbs. beef in cuts suitable for broiling, ½ to ¾ in thick – see charts- other meats optional in equal amounts
2 large all-purpose potatoes – cut in half crosswise
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2 large zucchini- cut in half lengthwise
2 large yellow squash- cut in half lengthwise
1 large green bell pepper-cut in quarters then dived the quarters half to make 8ths
8 cherry tomatoes
8 button mushroom caps
1 tsp.  Dried oregano
1 tsp. dried basil
1 tsp. garlic powder
2 Tbs. oil
1 tsp. lemon pepper
Salt and pepper- if needed for the meat
(4) 6 inch bamboo  skewers- soaked
Microwave the potatoes 3 min. Set aside. Skewer the onions parallel the cut so they won’t separate into rings, and microwave 2 min. pausing to turn once. Evenly divide the mushrooms, pepper pieces and tomatoes between the skewers with the onions. Mix the oil herbs and seasonings and coat all the vegetables, Allow to marinate 10 minutes and baste with the excess during cooking.
Place meat 3-4 in. from heat source and sear 5 min. on the first side, then turn and cook 8-10 min on the other, testing for doneness. Times may differ for other meats.
Allow about 15 min cooking time for the vegetables. Cook along with the steak, checking they get done but don’t burn.

Chicken Pinwheels: Serves 4
4 boneless chicken breasts
4 slices deli ham or smoked turkey
3 Tbs.  tomato paste
1 tsp. garlic powder
Fresh basil leaves about ½ cup or 1 Tbs. dried basil
Salt and pepper
1 Tbs. Oil for brushing
Place the chicken breasts separately between 2 pieces of plastic wrap and pound to an even thickness. Spread each with the tomato paste, sprinkle with the basil and cover with a piece of ham. Roll the breasts around the filling and cut each into 4 slices per breast. Thread the slices on the skewers, brush with oil cook on a hot grill or under a broiler until done about 10 min. Serve with dipping sauce of choice or plain. For a quick solution, pick a favorite salad dressing say, Caesar.

Yogurt Marinated Chicken (Chicken Tikka): Serves 4
NOTE This recipe works well with drums and wings as well as kebobs
4 boneless skinless chicken breasts
4 Tbs.  lemon or lime juice
Oil for brushing
½ cup plain yogurt
1 inch piece grated gingerroot or 1tsp.powdered ginger
2 cloves garlic minced or ½ tsp. powdered garlic
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. turmeric (optional)
SAUCE
½ cup plain yogurt
Mint sauce, dried or fresh chopped mint to taste
Cut the chicken in 1 inch strips or 1 inch cubes, whichever suits your serving needs and marinate in citrus juice for 15 min. Mix yogurt and next 5 ingredients ( spices) Thread the chicken on skewers and cover with marinade, either in a plastic bag or flat dish. Allow to marinate at least 2 hours or overnight. Mix sauce yogurt with mint and chill allowing flavors to meld Grill chicken over hot coals or broil in oven, brushing with oil and turning frequently until cooked through . About 15 min Serve with dipping sauce.

Fish or Scallop Kebobs: Serves 4

Use any firm white fish, flounder, tilapia, whitefish, trout or scallops.
1 lb. fish or 16 scallops (preferably sea scallops – halved if large but equal 16 pieces)
2 zucchini
2 lemons – 1 juiced the other quartered
12 cherry tomatoes
2 bay leaves crumbled
1 tsp. chopped  fresh thyme or ½ tsp. dried
½ tsp. lemon pepper
3 Tbs. oil
Cut the fish into 2 inch pieces or if easier into 2 inch strips, just be sure there are 16 pieces. Cut the zucchini or squash into 12 slices. Thread the fish onto 4 skewers using 4 pieces per skewer, alternating each with a tomato and piece of zucchini . Mix the other ingredients except for the quartered lemon. Use as a basting for the fish Cook under broiler or over medium-low coals basting frequently about 15 min.

Serve with lemon quarters.

Shrimp Kebobs: per 2 lbs. peeled, deveined raw shrimpMARINADE:  per 2 lbs. peeled, deveined raw shrimp

¼ cup chili sauce
3 Tbs. Worcestershire sauce
2 cloves garlic chopped
1 cup olive oil
Freshly ground black pepper and salt to taste
½ tsp. basil
¼ tsp. Tabasco
Marinate shrimp several hours at room temperature or overnight chilled. Thread the shrimp lengthwise on skewers, piercing twice per shrimp, and arranging alternately head-to-tail. Broil or grill turning once, until shrimp are opaque and the edges begin to brown. Serve with just lemon wedges, an extra batch of the above marinade or a mild BBQ sauce

Pork and Pineapple Kebobs: Serves 4
1 lb. pork cut into 16 well-trimmed cubes
12 pieces of pineapple = 1 small can rings or chunks – apples, peaches or mangos will also do
Pineapple juice from can reserved or ¼ cup apple juice-divided
1 onion –layers divided into 12 pieces about 1 ½ inches each
2 Tbs. oil
½ cup Dijon or spicy brown mustard –divided
¼ cup mayonnaise
1/8 tsp. dried dill weed(optional)
Thread the pork, pineapple and onion pieces alternately on skewers. Mix ¼ cup mustard, 2 Tbs. fruit juice and oil and baste skewers liberally before and frequently during cooking. Mix remaining mustard, mayonnaise and 2 Tbs. of fruit juice to make a dipping sauce. Grill kebobs over hot coals or broil until meat is done, about 15 min. Serve with dipping sauce garnished with dill weed.

Pork Satay Kebobs: Serves 4-6
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 seed1 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.

Marinated Lamb Kebobs-Serves 6
2-2 ½ lb. lamb shoulder, well-trimmed, cut into 1 inch cubes
1/8 tsp. minced garlic-about 1 clove
¼ cup white wine vinegar
½ cup sherry-cream or dry depending on preference
2 Tbs. oil
3 Tbs. chopped fresh mint+ more for garnish
Pour the liquids into a bowl, add the garlic and mint and crush with a pestle or a wooden spoon. When well incorporated add the lamb and marinate for 6-8 hr. or overnight chilled. Thread the lamb on skewers and grill over medium coals for 20-30 min. or until desired doneness, basting with marinade. Serve hot garnished with chopped mint.

Minty Ground Lamb Kebobs: Serves 4
1 lb. ground lamb
3 cardamom pods or 1½ tsp. ground cardamom
2 tsp. cumin seeds or 1 ¾ tsp. ground
2 tsp. coriander seeds or 1 ¾ tsp. ground

3 cloves or ¼ tsp. ground
6 black peppercorns or 1 tsp. ground
½ tsp. salt
1 small onion in small dice
2 Tbs. chopped fresh mint
1 egg –slightly beaten
2 garlic cloves-minced
½ inch piece of gingerroot – minced
SAUCE
½ cup plain yogurt
3 Tbs. chopped fresh mint
(1) 4 inch piece of grated cucumber
1 tap. Chutney –optional
Mix the sauce ingredients and keep chilled. Have 4 skewers ready. If using whole spices, dry fry them in a skillet for a few minutes until they darken a shade and become aromatic, then grind. If using ground, you can warm them in an oven for a few minutes to enhance their flavor.  Process the garlic and ginger to paste, add all the other ingredients except those for sauce. Process until finely chopped; divide the meat mix into 4 portions and mold each portion into 4 sausage shaped rolls around a Cook under a preheated hot broiler 10-15 min. turning occasionally until well browned. Serve hot with sauce.