Dinner With Joy

May 22

LIGHTER CARBS FOR WARM WEATHER MENUS

With the first signs of spring, our spirits perk up. Our moods, like the days, are sunnier and we opt for lighter and brighter choices in everything from clothes to food. The hardy stars of winter are out of place now. Spring dinners need a more delicate approach.

Spring side choices reflect the new outlook too. Fresh seasonal produce is a must and if the local crops aren’t in yet, transported items, or frozen ones, are available in markets. The same holds true for the carbohydrate part of the menus. Dense bread stuffings and creamy potato dishes are replaced by simply prepared new potatoes, light herbed pastas and more frequently, as they gain popularity, grain presentations. It’s this carbohydrate portion of the meal that I want to talk about this week.

However, don’t confuse ‘Lite’ with ‘Lighter’. Although these recipes do tend to be less caloric, depending on the preparation and your choice of add-ins, they can be as calorie laden as their winter counterparts. The only given is that you won’t leave the table craving a nap.

The potato, grain and pasta recipes below are really more outlines than written in stone. The add-ins and flavorings can be changed to better compliment the rest of the menu, even so far as substituting fruits for vegetables. The grains can be altered to fit your preference, so long as you calculate the cooking times to avoid overdoing the additions. Brown rice is preferable to white due to its higher fiber and protein content but be aware of the difference in types of rice. The choice can result in big changes in the appearance and texture of the finished dish.
1. Long grain rice cooks up fluffy and separates easily
2. Medium grain rice is more moist and tender, but becomes stickier the longer it cools
3. Short grain rice is almost round. Moist and tender, it has high starch content and becomes very
sticky when cooked.

The pasta choices should be small sizes, orzo or couscous. In fact, packaged couscous is an excellent time saver. Fast cooking, it comes flavored and is open to any amount of add-ins, which can be stirred into the pot after cooking and before fluffing. Rice and pasta are inter-changeable in most recipes but be sure of the cooking times of all the ingredients.

The grain, potato and stuffing recipes are more set, but they too are open to altering. It’s simply a matter of following a preparation formula while changing the ingredients to better compliment the entrée and of course, staying with appropriate and/or seasonal items.

RECIPES

Rice, Spinach and Peas with Almonds: Serves 4-Adapted from the United Personal Chef Ass. files
1 cup long grain rice

3 cups water

1 envelope beef or chicken bouillon granules

1 small bunch spinach

4 Tbs. butter OR 2 Tbs. butter and 2 Tbs. oil

2 cloves garlic minced

2/3 cup fresh or frozen peas thawed

Salt and pepper

¼ cup toasted sliced almonds

Cook rice in water with bouillon until tender, about 14 min.; rinse in cold water and drain well. Remove tough stems from spinach and cut leaves in 1 inch strips. Heat 1 Tbs. butter and 1Tbs. oil, if using, or 2 Tbs. butter, in a skillet over medium low heat. Add spinach and garlic and sauté until spinach wilts about 1 min. Add peas, rice and seasonings and toss. Add remaining butter and oil, cover and allow butter to melt, about 5 min. Toss again gently with almonds and serve.

NOTE: This can be made a few days ahead and kept chilled, covered, without the almonds. Reheat in the microwave and toss with the nuts before serving.

Scented Rice: Serves 4

1 cup long grain rice

2 cups broth-chicken or beef

1 Tbs. butter

¾ tsp. flavoring spice or herb*

¼ tsp. other herbs or spices*

1 large onion diced—preferably red

1 bell pepper diced

½ cup peas- thawed if frozen

1 Tbs. oil

Salt to taste

Sauté the rice in the butter until it’s shiny and a bit golden. Add the flavorings and/or spices with the broth, bring to a broil, reduce heat, cover and simmer until rice is cooked and liquid is absorbed, about 20 min. Sauté the onion, peas and peppers in the oil, then add to the cooked rice. Adjust seasonings. Serve hot, but can be made ahead and stored covered in the refrigerator for several days and reheated in the microwave.

*This rice dish can be altered to fit any ethnic menu by altering the spices, herbs and flavoring in quoted amounts or to taste. For example: Mexican=3/4 tsp. cumin + ¼ tsp. EACH oregano and chili powder; French=substitute powdered rosemary for the cumin and marjoram and thyme for the oregano and chili powder; Italian –use basil, oregano and garlic. A simpler, but tasty combination is to forget all the herbs etc. and add 1-2 Tbs. fresh lemon juice and 2 Tbs. fresh chopped parsley to the cooked rice.

Taboule: Serves 4 — This is a traditional dish and though the basic preparation is the same, the optional choice of add-ins can change its presentation. I’ve had it with only tomatoes and lemon juice, although mint is usually present as well. I marked the optional add-ins in this recipe (*) but feel free to add any others you like.

½ cup bugler

1 medium tomato –diced

2 Tbs. fresh lemon juice

2 Tbs. olive oil

1/8 tsp. dried oregano

½ cup chopped fresh mint

Kosher salt and freshly ground pepper to taste

½ cucumber-diced*

1/3 cup diced onion or thinly sliced scallions*

½ green bell pepper –diced*

¾ cup chopped fresh parsley*

¼ cup fennel- diced*

Cover the bugler with water and soak for 45 min. Drain well and squeeze in a towel to be sure it’s dry. Drain the tomato, and cucumber, if using, and pat dry if needed. Gently toss the bugler with the chosen vegetables and herbs and store covered in the refrigerator until ready to use. Mix lemon juice, oil, oregano, salt and pepper in a small jar and store chilled. When ready to serve, gently toss bugler, vegetables and herbs with dressing. Can be served cold or at room temperature.

Bugler with Mushrooms: Serves 4 – This is excellent with all roasts

1 cup beef broth

1 cup bugler

3 Tbs. butter

1 Tbs. oil

12 button mushrooms- caps and stems sliced

1 large shallot-diced

1 Tbs. thyme-fresh minced or 2 tsp. dried

Salt and pepper

Combine bugler and broth in a bowl and soak about 45 min. until tender then drain in a sieve to lose excess broth. Sauté mushrooms in oil and 1 Tbs. butter until starting to brown; about 8 min. add the rest of the butter and the shallot and sauté 5 min. more. Add bugler and thyme, seasonings and heat through. Serve at once or cover and freeze. To reheat thaw and use the microwave.

NOTE: With the addition of 1/3 cup thinly sliced celery sautéed in 2 Tbs. butter and 2 Tbs. chopped fresh parsley, this can be used as a stuffing.

NOTE: Any of 4 recipes above can be made with cooked orzo or couscous following the same directions for preparation, storing and reheating.

New Potatoes and Asparagus: Serves 4- Adapted from the United Personal Chef Ass. files
6 new potatoes—red or other colors preferred over brown

2 lb. asparagus—fresh preferred

1 roasted red bell pepper slivered-jarred is O.K.

2 Tbs. fresh lemon juice

½ cup olive oil

2 Tbs. Dijon mustard

1 small shallot in fine dice

4 Tbs. chopped chives

Salt and pepper

Boil potatoes until tender, drain cool and quarter. Cook the asparagus in 1/2 cup water in the microwave until crisp tender about 4-8 min. depending on thickness, drain and cut in 1 ½ inch pieces. Toss potatoes, asparagus and pepper together. Whisk mustard, oil, lemon juice and shallot in a small bowl and pour over the vegetables; toss gently. Serve at room temperature garnished with chives.

Note: Can be kept for a few days covered in the fridge. Lightly microwave to warm for serving.

Onion Stuffed Potatoes: Serves 4–If the new potatoes aren’t in regular ones can be used. I like to peel brown skins, but redskins or other colors are decorative if left on.

4 potatoes

1 medium onion

4 slivers of butter—depending on roast and size of potatoes

Wash and prepare potatoes if peeling. Cut a sliver off the bottom so they stand up. Using an apple corer or vegetable peeler, scoop out the center of the potatoes, leaving at least ½ inch margin. Grate the onion (I use a mini-chopper) and stuff the potatoes making sure they are packed solid. If the roast is quick cooking and the potatoes are large, bake the potatoes, topping each with a sliver of butter, in a pre-heated 375 deg. oven until beginning to brown but be sure they have at least 30 min. in the pan with the roast being basted to finish. Otherwise, simply bake the potatoes with the roast.

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.\

Raisin and Fruit Bread Stuffing: This is estimated for a 5-6 lb. bird and can be used with chicken or duck.

5-6 slices raisin bread-toasted and torn in ½ >1 inch pieces

½ small onion –diced

1 smaller inside rib of celery- stalk thinly sliced and leaves chopped

1 cooking apple, cored, peeled and sliced-slices cut in half

1 orange

1 tsp. sage

Salt and pepper

1 egg

Milk

Put the bread, apple, onion and celery in a bowl with the seasonings. Cut the orange in half and add the meat from one half to the bowl and the juice from the other half. Mix in the egg and enough milk to keep the stuffing easy to toss but not wet or sticky. Fill bird, both neck and body cavities if there is enough stuffing. Any extra can be cooked covered in a dish, for half the time the bird roasts. Follow regular cooking directions, according to the size of the bird

Dried Fruit Couscous: Serves 4- Adapted from the United Personal Chef Ass. Files

2 ¼ cups vegetable or chicken broth

2 cups couscous

¾ tsp. salt

3/8 tsp. cinnamon

3 Tbs. butter

3 Tbs. EACH dried, chopped dates, apricots, raisins and cherries
3 Tbs. chopped parsley
Bring broth, salt, butter and cinnamon to a boil. Stir in couscous and fruit. Return to a boil. Cover, remove from heat and let stand 5 min. Fluff with a fork and stir in parsley.

¾ tsp. salt

3/8 tsp. cinnamon

3 Tbs. butter

3 Tbs. EACH dried, chopped dates, apricots, raisins and cherries
3Tbs. chopped parsley

Bring broth, salt, butter and cinnamon to a boil. Stir in couscous and fruit. Return to a boil. Cover, remove from heat and let stand 5 min. Fluff with a fork and stir in parsley.

Lemony Orzo with Spring Herbs: Serves 4

2 ½ cups water r optionally vegetable or chicken broth + ½ cup more. If needed

1 cup orzo
½ tsp. salt
3 Tbs. butter
Freshly grated black pepper
1 lemon
1/3 cup chopped parsley; cilantro or mint leaves
Zest and juice the lemon. Melt the butter in a pot and briefly toss the pasta a few minutes to lightly brown. Add the liquid, ½ the zest, salt and pepper to taste, bring to a boil, reduce heat and simmer , stirring frequently to avoid pasta sticking to the pot bottom, adding the extra ½ cup liquid as needed, 6-8 min. Orzo should be al dente, with a bit of liquid in the pot. Remove pot from the heat, stir in the remaining lemon zest znd the juice, then the herbs. Turn into serving dish.

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.

May 15

MEMORIAL DAY DINNERS

Growing up in a Seaside resort, Memorial Day weekend had more significance than in inland towns. Together with Labor Day, it bookended the brief quarter year when the major portion of annual income was generated, though “The Season” actually started a few weeks later when school closed and people could stay through the week. So the evening of Memorial Day itself was like the afternoon before opening night of a play, with dress rehearsal over. Everything is ready and there’s a last chance to relax for a moment, enjoy a meal and socialize before the curtain goes up and attention centers on work.

Gardens were trimmed, lawn furniture placed and grills at the ready. With all thoughts on welcoming summer, weather permitting, entertaining indoors was out of the question, but whether a casual gathering for friends and family or a more elegant affair, choosing the foods to serve required thought. This is always a menu problem at this time of year when party planning. The robust roasts, filling casseroles and sauced recipes of winter aren’t alluring now. People want lighter dishes and bright taste.

The trick is to present normally available foods in tempting seasonal ways. Of course, just the smell of a grill firing up goes a long way toward setting the right mood, but this is a special occasion and you might want something different than hamburgers or chicken, which you’ll have all summer. I’m offering four entre suggestions; two can be completely or partially cooked on the grill, or in the oven. The others are made indoors but served outside. One, served cold, makes a more formal presentation. Also I’ll offer some sides which can be spruced up to fit the first days of summer.

RECIPES

Skewered Tuscan Grilled Pork and Vegetables: Serves 4
Several cuts of pork can be cubed for this recipe. Butt roast, arm steaks, loin or chops, so long as the meat has no fat. The directions below are for ¾ inch thick pieces. The vegetables are so intrinsic to the meal, I like to think of this as Stew on a Grill. Chicken thighs are good substitutes for the pork but more delicate so the cubes should be thicker.

Grill or Broiler:

2 lbs. of pork in cubes suitable for grilling or broiling at least ½ – ¾ inch thick

1 Tbs. oil

4 Tbs. fresh rosemary

2 cloves garlic minced

Salt and pepper

Lemon wedges to serve.

Mix the oil and seasonings and marinate the pork overnight. When ready to cook, skewer the meat and reserve the marinade for basting.

Vegetables

2 large all-purpose potatoes

2 large onions

2 medium zucchini

2 medium yellow squash

8 cherry tomatoes

1 large green bell pepper

1 tsp. dried basil
1 tsp. dried oregano

1 tsp. garlic powder

2 Tbs. oil

Salt and pepper

1 tsp. lemon pepper

(4) 6 inch Bamboo skewers – soaked

Cut the onions in half crosswise. Cut the potatoes in half. Skewer the onions parallel the cut, so they don’t separate into rings. Microwave the onions 2 min pausing between. Microwave the potato halves 3 min, pausing between. Cut the peppers in quarters, then divide the quarters in half. Cut the zucchini and squash in half lengthwise. Add 2 pepper quarters and 2 tomatoes to each of the skewers with the onions. Coat all the vegetables well with the oil, herbs and 1 tsp. lemon pepper. Allow to marinate for a few minutes and baste during cooking with the excess, turning once. Heat the broiler or grill. Place rack 4-5 inches from a hot fire. Cook vegetables on a grid for 5 min. before adding meat. Move to the side if charring occurs during cooking or to a lower oven shelf. Check for doneness visually.

Cook pork skewers 4-5 inches from heat source 4-5 min, for the first side, and 6-8 min for the second, basting with marinade. Check with a thermometer. Meat is done at 147 deg., .Serve with lemon wedges.

These directions also work for oven broiling.

Shrimp Kabobs: Serves 4

Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.

2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended

2 Tbs. olive oil

1 tsp. Tabasco

1 tsp. Worcestershire Sauce

2 tsp. chopped fresh rosemary or equal amount dried

3 cloves minced garlic

1 tsp. dried oregano

¼ tsp. allspice powder

2 lemons – one juiced one in quarters

Kosher salt to taste

Barbeque Sauce

Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)

Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.

The Barbeque Sauce is for optional dipping

Chip’s Chuck Roast: Serves about 6 for a dinner

This is a recipe devised by an old friend of my Father’s years before grills became a backyard fixture. It was never written down, so you’re going to have to wing it a bit, but as recent guests assured me, it’s still a winner, especially for anyone who wants to give a meal a “cook out” feeling without cooking out.

(1) 3 to 3 ½ lbs. 7 bone Chuck Roast, as lean as possible – select a thicker piece

¾ cup flour

1/3 cup Spicy Brown mustard or more if needed

Water

Trim as much fat from the meat as possible. (I like to freeze the roast.) When ready to use, cover a cookie sheet with foil, and put the top oven rack as low as it will go, then preheat the broiler. Put the roast on the foil. Mix the flour in a small bowl with the mustard and just enough water to make a smooth, golden colored paste, the constancy tomato paste. It should taste like mustard, if it seems too bland add more mustard. Cover the meat, first the bottom, then the top and sides with the paste, using it all. Broil the roast with the oven door ajar, for 20 min., until the coating cooks and browns. Turn the oven on to 400 degrees and roast the meat with the door closed another 20 min. Do not turn the roast over. This timing results in a perfect rare roast in my oven, but ovens differ, and I recently found that I had to cook it longer in a friend’s gas oven. So consult a thermometer for doneness after the first 20 min. Perhaps, if you like the recipe and want to repeat it, you will want to experiment with a higher temperature vrs. longer cooking time. It’s worth the effort!

Poached Salmon Chaud-Froid Serves 6-8

This was a favorite recipe of my Mother’s. I always thought it would be intimidating and pricey

until I tried it and found it was neither, but it is a show-stopper.

1 Whole boneless salmon fillet – about 2lb.

1 Tbs. unflavored gelatin

½ cup sherry

2 cups milk

4 Tbs. butter

4 Tbs. Flour

½ tsp. sugar

1/8 tsp. each onion powder & garlic powder

½ cup whipping cream

Fresh parsley

Cheese cloth

Place the salmon in a cheese cloth “sling” It’s best if you skin it first, but O.K. if you don’t.

Put it skin side up, in a roasting pan with the ends of the cloth overhanging the sides. Cover with

very warm water and place in a preheated 350 deg. oven. Cook for 12 min. per pound once the

water is hot Alternately, place the pan across 2 heated burners on the stove top and poach the

Fish for 8 min. per pound. When done, lift it gently by the cloth so it doesn’t break, and place it

on a cookie sheet or platter to carefully lift off the skin if needed. Center the serving platter over

the fish and invert so the top side is up. Chill until firm covered with plastic wrap. . This can be

done a day ahead.

When fish is cold and firm, make the Chaud Froid. Place the gelatin in the sherry to soften.

Melt the butter in a saucepan until it foams, then off heat stir in the flour and sugar to make a

smooth roux. Stirring constantly add the milk, cream and seasonings, return to the stove and heat

to a simmer, stirring until thickened. Remove from heat and stir in the gelatin until dissolved.

While sauce is still flowing, using a soft paintbrush, “paint” the salmon, covering it completely.

If necessary, give it a second coating after the first sets. The point is to keep the coating as

smooth as possible. Chill well, garnish with parsley. For the artistic, other decorations can be

pressed into the coating—sliced cucumber, strips of roasted pepper etc. To serve, make a small

vertical cut halfway across the fish, then slice in two pieces. This helps prevent flaking and keep

The slices intact.(If coating gels between coats, gently reheat to desired consistency.)

Pork Tonnato (Pork in Tuna Sauce)-: Serves 2-3.Recipe easily doubled-From Quick & Easy by Parragon Publishing

(1)About 1 lb. + pork tenderloin-Turkey tenderloin can be substituted

2 Bay Leaves

10 black peppercorns

2 whole cloves

2 celery stalks sliced

2 carrots sliced

1 onion sliced

3 cups bullion-chicken or vegetable

½ cup white wine-optional

3 oz. canned tuna-well drained

1 ½ oz. anchovy fillets-drained

1/3 cup olive oil

2 tsp. capers

1 Tbs. lemon juice

Sat and pepper

Put the pork in a pot with the liquids, the vegetables and the spices. Bring to a boil over medium heat, then reduce heat, cover and simmer until meat is tender, about 45-60 min. Remove from heat and allow to cool in pot, then drain and move meat to a plate. Discard solids and fluid.

For the sauce: Mash the tuna, anchovy’s and 1 Tbs. oil. Add the capers, egg yolks, seasoning, transfer to a blender and process ‘til smooth. Stir in the lemon juice, then whisk in the rest of the oil, drop by drop, until the sauce is the consistency of thick cream. Thinly slice the chilled meat, arrange on a serving plate, spoon the sauce over it, cover and chill overnight. Before serving, use the remaining anchovy fillets in the can, to decorate the top.

VEGETABLES

Asparagus

Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, Microwave on high 3 to 9 min. depending on the thickness 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. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.

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.

Green Beans

String beans are more of a summer yield, but they are available fresh or frozen all year and are a wonderful green when simply cooked, as well as a good mix with other vegetables. Whole green beans, sometimes labeled “Blue Lake” can be treated the same as asparagus.

Green Beans roast well as do onions. Tossed with a bit of oil, balsamic vinegar and rosemary, or herb of choice, on a sheet with quartered onions, cooked at 375 deg. for 20 min. they are wonderful cold or hot.

A simpler way to make this combination vegetable is to boil the beans to crisp-tender and microwave the cut onion in 1tsp. oil until soft, about 2 min. then toss with the drained beans and a bit of lemon pepper or rosemary.

They also go well with mushrooms in place of onions, dill or mint as the seasoning and garnished with toasted chopped almonds.

They can be tossed with halved cherry tomatoes, with a bit of oil, garlic powder and Basil to taste, rather a lot, and chilled for at least an hour to marinate.

Summer Sweet Potato Salad with Lime: 4 servings’
2 lbs. sweet potatoes

1/3 cup fresh lime juice

1 Tbs. minced fresh ginger

1 jalapeno minced

2Tbs. brown sugar

¼ cup oil

Salt to taste

1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped

1 Tbs. lime zest

2 Tbs. chopped fresh mint

Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Bend the next 4 ingredients adding oil in a stream to make a vinaigrette. Season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.

SALADS

Baby Spinach is wonderful garnished with sliced strawberries and toasted walnuts; diced tomato, spring onion and watermelon or diced cantaloupe, diced bell pepper, and spring onion with a touch of lime in that dressing. Sweet Vidalia Onion Dressing also compliments spinach.

Bibb Lettuce and French Blue Cheese Dressing: Serves 4- This is a different, lighter take on Blue Cheese dressing.

I head Bibb – or Boston – Lettuce

1Tbs. blue cheese – packed

3Tbs. olive oil

1 tsp. lemon juice – or more to taste

Separate the lettuce leaves and tear, not cut, into bite sized pieces. Dissolve the cheese in the oil and the lemon juice to taste. Pour over the lettuce pieces and toss well.

May 8

DIP INTO SPRING

Spring too has a holiday season, with three holidays in 6 weeks, one also of national commemoration, and numerous festive events scheduled. However, there’s a big difference. Two holidays are secular and personalized, and the other events, graduations, weddings, showers, aren’t satellite, but independent celebrations. So the spring holidays aren’t the merchandizing opportunity of the winter ones, but the need for food to serve guests is still there.

Since the holidays are of rather recent origin and the side events personal, with the exception of weddings, they are unburdened by traditions. We’re free to individualize the celebrations and make them as casual or low-key as we please. With the weather improving each week as summer nears, that often leads to spontaneity. Parties tend to shift outdoors, especially cocktail parties or the cocktail portion of a dinner party.

Such parties and small family get-togethers are accepting of impromptu moves and they should be anticipated when planning the food. Easily served, temperature stable dishes are a good solution. It’s even better if the recipes are simple and the ingredients pantry accessible.

Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem at spring parties. Depending on their base, they can stand heat for hours, be made from stocked pantry supplies and later serve as either the flavoring condiment or filling in sandwiches. Moreover, there’s such variation in the recipes, that several can be served at the same affair and not seem boring.

The following recipes fill all those requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.

After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of dipper. Double dipping isn’t an option and I usually discard it. If I’m the hostess, I realize that half my dipper supply ends up in the trash. One solution is to provide spreaders, even a butter knife with the dip but there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers.

RECIPES

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip: serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow

(2) 14 oz. cans cannellini beans rinsed and well drained

2 oz. grated cheddar cheese

2 Tbs. chopped fresh parsley

3 Tbs. olive oil

Salt and pepper to taste

Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip: Serves 4-6-From Practical Party Food by Parragon Publishing

4 Tbs. butter

½ cup dried lentils

1 small onion chopped

1 ¼ cups vegetable broth

¾ cups blanched almonds

½ cup pine nuts

½ tsp. EACH cumin, coriander and ginger

1 Tbs. chopped fresh cilantro- for garnish

Sauté the nuts in ½ the butter until golden remove from pan and set aside. Saute the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow

(2) 14 oz. cans artichoke hearts-drained

2 garlic cloves

½ tsp. cumin

Olive oil as needed

Salt and pepper

Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip: Serves 4—From Quick and Easy by Parragon Publishing

1 lb. starchy potatoes-peeled boiled and mashed

10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*

3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained

2 Tbs. EACH sour cream and lemon juice

1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish

Salt and pepper to taste

Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.

*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cheese Based

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco

½ cup oil packed sundried tomatoes-drained, save oil for another use.

8 oz. cream cheese

¼ cup butter

½ cup grated parmesan

¼ cup butter

¼ tsp. EACH dried oregano and basil

½ tsp. rosemary

Blend everything until smooth. Chill at least 6 hrs. before serving.

Marinated Feta with Lemon and Oregano: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow

7 oz. Greek feta cheese

¼ cup oregano leaves

1 lemon in wedges

1cup extra virgin olive oil

Drain and dry the feta and cut it in chunks. Marinate in the oil with the oregano and lemon wedges, covered, and chill for at least 4 hrs. (the longer the better.)

Basic Dips: Each serves 8-10

To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:

1) 2 Tbs. dill and 1Tbs. grated onion

2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives

3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives

4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs

For each recipe, blend ingredients and chill well to let flavors meld before serving.

Cooked Dips

Caponata: Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus

½ cup olive oil

6 medium zucchini in ½ inch slices

1 red bell pepper in medium dice

6 cloves chopped garlic

2 cups diced tomatoes

½ cup tomato paste

¼ cup capers-drained

¼ cup balsamic vinegar

½ cup chopped toasted walnuts

Salt and pepper to taste

Saute the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas: Serves 4-6 –From Special Occasions by Parragon Publishing

9 oz. chorizo sausage

½ cup olive oil

(1) 14 oz. can garbanzo beans rinsed and drained

Salt and pepper

Fresh oregano to garnish

Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

NOTE: Store all of these items in an air tight container.

May 1

HAPPY MOTHER’S DAY

My interest in modifying adult pleasing recipes to help the kitchen novice, the pinch-hitter and/or the person with many small assistants, especially on Mother’s Day, dates back to 2011. A neighbor’s children, knowing I had a chef service, asked if I could advise them on cooking for Mother’s Day, because their Father was deployed with the military. The following year, their Father asked for help. He had been transferred and the family was in the midst of packing.

On May 10, 2012, I posted an account of the first day’s activities, along with the menu, and on May 2, 2013, I wrote the second up day. On May 13, 2014, I introduced my book No Stress Recipes for Mother’s Day, which includes both those menus.

I posted reviews of the book April 30, 2015, April 27, 2016 and April 9, 2018 and May 2, 2019. I wrote it up from the viewpoint of an Empty Nester on May 11, 2017, but my post on April 16, 2020 came from a far different perception of celebrating Mother‘s Day at home. The holiday went from the busiest date on restaurants’ calendars to the least. Covid made it mandatory to find ways to entertain Mother at home.

Covid restrictions forced people to stay home and many found it pleasant to celebrate by preparing a meal to share with Mom on her day. After all, Mothers aren’t ‘home bound’ now and eating out isn’t only for special occasions. The book also has recipes for breakfast, lunch and dinner plus desserts.

Consequently, the 2020 article is still on point. Things really haven’t changed in the past three years. We remain in a state of flux about a variety of flu, food prices have escalated, and options are welcome. So I’m re-posting this article from 2020, because it’s as applicable now as then.

The 2020 article explains the book, along with a bit of Mother’s Day history, including how and why the celebrations evolved, and gives a complete overview of the recipes. If you want to see some actual recipes and discover how the modifications simplify them, without loss of flavor or appeal, just click on the links provided above. Do try more than one link, because the postings give different examples.

“From its designation in 1914, Mother’s Day has focused on a special dinner prepared for, not by, Mom. Large housing developments, built continuously since World War II, expanded and/or created suburbs, brought shopping centers and introduced neighborhood restaurants. People got used to eating ‘out’ and getting Mom, not just away from the kitchen, but from the house for her special dinner was a natural move, creating the busiest day of the restaurant year.

About 2000, things began to change. The fact that most women work away from home, combined with cuisine curiosity, expanded pallets, and general interest in cooking altered our perspective. The day’s ‘treat’ returned to personally fixing something for Mom-if not the dinner itself, then breakfast and lunch or a fancy dessert. (For special dessert ideas see April 1, 2021, June 18, 2020, July 30, 2020. and/or consult the Panorama)

2020 left little choice, all celebration were kept at home. Hopefully, after this pandemic was over, when options of ways to enjoy Mother’s Day returned, we still wanted to add that personal touch that says;” We appreciate you.” Of course the success of this type venture depends on the kitchen experience and more importantly, the attitude, of those involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight. ‘Proper’ means ‘responsible’. However, with good supervision even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read.

My book, No Stress Recipes for Mother’s Day, supplies a selection of adult pleasing recipes for every meal of the day, modified for easy child participation with monitoring. The inspiration for the book was a request several years ago from two neighborhood children who had heard I was in ‘the cooking business’. They asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary. (To read the original articles and the complete menu directions, go to the links given above for 2012 and 2013.)

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and on Kindle.

RECIPE INDEX FROM THE BOOK

GOOD MORNING
Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4
Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10
Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake———23

The Menus for the 2 Mother’s Days are:

Year 2012

Eggs Adeline
Ham, Tomato& Lettuce on Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled Pound Cake Slices with Berries”

Apr 24

TRY FENNEL –YOU’LL LOVE IT

I love fennel both raw and cooked. Browned in butter and/or braised in broth, it was a childhood favorite with roasts, but I’d never had it served raw. That enchantment started at a dinner party, shortly after I moved to Italy, with a tossed salad. When I asked about the crisp ingredient with the sparkling taste, my hostess, an American, married to an Italian, knew exactly which one I meant, remembering her own delight.

She thought that, despite fennel’s availability, the reason it remained unfamiliar in the U.S., was markets here mislabeled it as ‘Anise’. Decades later, I’m inclined to agree. Americans have explored many different cuisines and accepted their ingredients but fennel, a staple of the favorite Italian table, remains relatively unknown, still mislabeled as anise. Anise, commonly associated with licorice, is not a popular spice in America.

To clarify, fennel and anise are two separate plants. Anise is an evergreen shrub, native to Japan. Only its seeds are edible. Fennel, or more correctly, finocchio (fin-o-key-o) is an edible, bulbous, vegetable, related to carrots, originally from the Eastern Medaterrean. Its licorice-like taste is similar to anise, and its seeds are also used as flavoring. However, anise has a stronger, sweeter flavor, used for desserts, like Italian Biscotti and liqueurs, such as French Pernod. Fennel’s milder taste is better suited to sauces. Incidentally, licorice is an entirely unrelated plant, native to Southwest Europe, India and parts of Asia.

I hope that with proper identification and labeling, current interest in healthy eating and the Medaterrean Diet will give fennel a step up on the pop-food ladder. Nutritionally low in calories and fat, high in fiber, rich in vitamins A, C, iron and calcium, it’s an excellent option. The interest in fresh raw foods prompted by diets like the Paleo should also give it a boost, as should the focus on making salads the main component of a meal. Oddly though, fennel is now found globally and is considered an invasive species in the U.S., most of what we buy is imported, primarily from Mexico or Canada.

I’m giving several recipes below, but I confess I do enjoy the crispness and bright flavor of raw fennel. It plays off other ingredients well, especially acidic or slightly bitter ones like fruit or some greens, which is why it’s most often featured in salads or the seeds scattered over dishes for added flavor. If you haven’t tried fennel yet, please do. You’re in for a real treat!

RECIPES

Fennel au Gratin: Serves 4

2 fennel bulbs- sliced

1 small onion- diced

2 plum tomatoes – chopped

1 garlic clove – minced + ½ clove minced in reserve

2 Tbs. olive oil

½ cup fresh bread crumbs

¼ cup grated Parmesan

1 tsp. fresh lemon zest

Sauté onion, fennel and garlic in oil until onion is soft. Add tomatoes and place mixture in a baking dish. Top with bread crumbs, cheese, reserved garlic and bake at 375 deg. for 20 min. Serve hot.

Spaghetti e Finocchio: A Sicilian dish – Serves 4

¾ lb. thinly sliced fennel bulb

3Tbs. oil

1small onion chopped

¾ cup water- cooled from cooking liquid

½ Tbs. pine nuts

1 Tbs. raisins

(1) 10 oz. can Jack mackerel –skinned and boned or (3) 3.5.oz.cans sardines – drained (skinless and boneless preferred)

Salt and pepper

1 cup toasted bread crumbs

¾ lb. spaghetti

Cook fennel in water to cover until crisp tender, about 5-8 min. Cut in ½ inch pieces. Reserve ¾ cup of cooking water- allow it to cool. Sauté onion in oil until golden, about 3 min. Add fish and cook 10 min. stirring often to avoid burning. Add remaining ingredients, except pasta and bread crumbs and simmer for about 10 min. allowing fish to break up.

Cook spaghetti, drain and put in a deep dish. Add half the fennel mix and sprinkle with half the bread crumbs. Toss and plate. Top plates with the remaining mix and bread crumbs. Serve at once very hot.

Braised Fennel: Serves 4

2 heads fennel – stalks removed and quartered

1 Tbs. butter

1 Tbs. oil

Enough broth to partially cover

Salt and pepper

Sauté the fennel in the butter and oil until golden on one side and slightly translucent about 5 min. Pour over broth, cover pan and simmer until tender about 15- 20 min. Season and serve hot.

Fennel Seed Meat Rub: Per 1.2 pound

1 Tbs. ground fennel seeds

¼ tsp. cinnamon

1/8 tsp. garlic powder

Mix together and rub on surface of chicken, pork, turkey pieces or a firm white fish before cooking.

Fennel, Tomato and Chicory Salad: Serves 4

1 fennel bulb thinly sliced

1 small head chicory washed and cut in 2 inch pieces- or curly endive

2 large plum tomatoes quartered

6 Tbs. olive oil

2 Tbs. wine vinegar

1 clove garlic

Salt and pepper

2 Tbs. toasted almonds
Rub a large salad bowl with the garlic. Toss vegetables in the bowl, add salt and pepper to taste. Blend oil and vinegar and toss with ingredients in bowl. Chill and serve garnished with almonds.

Fennel and Orange Salad with Walnuts: Serves 4

1 fennel bulb – thinly sliced

2 navel oranges peeled and sectioned

½ cup toasted walnut pieces

1 tsp. fennel seed

Pinch nutmeg

½ cup olive oil

1/3 cup orange juice

1 Tbs. lemon juice

Pinch cayenne

Salt and pepper to taste

Greens to bed – optional

Toss fruit, fennel, walnuts and nutmeg. Whisk the remaining ingredients and toss with the fruit and fennel. Optionally, bed on greens.

Fennel also mixes well with radishes, cucumber, cabbage, celery, pears, apples, grapes and most nuts. Citrus fruits, pieces, zest or juice spark its flavor as does a bit of vinegar in the dressing. Because of fennel’s unique flavor, some may think it’s hard to be creative in using it, but the opposite is true. Aside from braised, fennel doesn’t like to be alone and readily combines with other foods. Actually, it’s an excellent place to learn to be creative, and salads are a good platform, especially the newer ones combining many ingredients, including grains and seeds.

What’s that old expression? “Try it you’ll be glad you did!”

Apr 17

STRAWBERRIES SING SPRING

The only time of year that people actually crave a change of seasonal diet is at winter’s end, when they sense spring is near. The sturdy roasts appear heavy and the glamorous confections and spicy desserts of a few months before seem overly sweet and flavorful. Substituting smaller cuts of meat is an easy fix but providing seasonal desserts is harder. Spring is berry time but Mother Nature keeps her own calendar. Fortunately, the first crop, strawberries are available, fresh all year.

The strawberries, regularly in markets, are from Mexico but, if you’re lucky enough to live near a farming community, or better still, a ‘Pick Your Own’ farm, you’ll find them smaller, sweeter and cheaper. Then it’s advisable to buy in quantity and store them for later uses.

I learned that the simplest, least space consuming way to preserve berries is to puree and freeze them, in 1 cup freezer containers or bags. I cover the puree in containers with plastic wrap and press the air out of the bags to prevent ice crystals from forming and liquefying the contents. Later, I thaw it and add it directly to recipes like soufflés, or make a sauce by cooking it with cornstarch. The puree gives the special taste of ‘Fresh Spring ‘strawberries ‘ to dessert options all year, and trust me, they’re show stoppers for every dinner from New Year’s on.

Of the recipes below, only the first, Strawberries Romanoff, requires fresh berries, and truly shines with the fresh field-picked ones. But hey, it’s the season! The tart is also better with fresh berries, but, as explained, can be made later in the year. The Strawberry Preserves, which will last for many months, are an easy way to use up excess or damaged berries. The Soufflé and Mousse recipes are great with fresh berries, but do equally well with thawed, pureed ones. The ice is a done deal, but don’t try to substitute it for the puree. It contains far too much water!

NOTE: Most of the following recipes can be made with other berries as well and strawberries are wonderful as fillings in most pastry recipes.(Frozen Pastry Dough, May 9,2024, Fruit Desserts, April 9, 2020)

RECIPES

Strawberries Romanoff: Serves 6-8 A traditional, elegant dessert, but so easy it seems like cheating.

2 pts. Ripe strawberries

2 cups + 2 Tbs. sugar

1/3cup Grand Marnier or Cointreau

Peel of 1 orange- with no pith attached, in thin 1 inch long strips

¾ cup heavy cream

Wash, hull and dry the berries; place in a bowl with 2 cups sugar, orange peel and liqueur. Stir gently and refrigerate for several hours. Whip the cream with the 2 Tbs. sugar and chill. Serve berries in individual dessert dishes and pass the cream on the side.

Glazed Strawberry Tart: (1) 9 inch cooked tart shell or (6) 2 ½ inch tart shells

6 cups washed and hulled strawberries—divided in 2 parts= 3cups of the best berries and 3 cups regular

1/3 cup sugar

1Tbs. lemon juice

1Tbs.cornstarch

Drop+ red food coloring—as needed to give a rich color

Arrange the 3 cups of the best berries in the pastry shells and mash the others well. Strain through a fine sieve, pressing down to release juice. Cook the juice with the other ingredients over low heat until they form a thick, clear sauce. When slightly cool, pour the sauce over the berries in the shells. Serve chilled, optionally with whipped cream.

NOTE: See tip above for using this recipe all year

6 Minute Preserves: Yields 5-6 cups preserves- A simple colonial recipe that still works

6 cups strawberries- hulled

6 cups sugar

4-6 Tbs. lemon juice

Wash the berries by placing in a colander and dunking up and down in a large pot of water. Do not let water run over the berries. Place the colander in a large container and cover with boiling water and let stand 1 min. then drain well. This allows the berries to absorb the sugar. Place the berries in a 6-8 quart kettle with half the sugar and lemon juice. Bring to a rolling boil, one that can’t be stirred down and cook 3 min. Remove pot and skim. Add the rest of the sugar, repeat the process. Remove from the heat and allow to stand overnight, occasionally pushing the berries down into the syrup. If the growing season was rainy, or the syrup seems too thin, boil again for 1-2 min. When completely cool, seal in sterilized jars or paraffin covered jelly jars. Keeps for months in a cupboard

Strawberry Soufflé: Serves 6 -This is really a cinch, but very impressive.

1 pt. berries

8 eggs separated

½ cup + 1/3 cup sugar

½ lemon –juiced

1 Tbs. Cointreau – optional

Butter to grease the soufflé dishes

Powdered sugar for garnish

Wash, hull and drain the berries and process to a fine puree. Scrape the puree into a bowl. Add the egg yolks, ½ cup sugar, liqueur and beat thoroughly until light and fluffy. With clean, dry beaters whip the egg whites to stiff peaks and fold into the yolk mixture. Spoon mix into 6 well-greased soufflé dishes and place on a baking sheet in a pre-heated 450 deg.oven Bake 7 min. reduce heat to 425 deg. and bake 7 min. more. Serve hot garnished with powdered sugar.

Strawberry Mousse: Serves 6-8 Better than ice cream because it’s all natural

1 quart strawberries-washed and hulled

1 pt. heavy cream – whipped

1 1/3 cups powdered sugar

1 tsp. vanilla

¼ tsp. salt

Add sugar to the berries, let stand 1 hr. and mash well. Whip cream with vanilla and gently stir into berries along with salt. Pour into freezer containers or into a mold and cover bottoms with a piece of lightly oiled waxed paper. The cream tends to form a dry crust when frozen. If using a mold, rinse with water firs, but don’t dry it out. This makes unmolding easier. Freeze at least 4-6 hr. preferably longer. Will keep for weeks.

Strawberry Ice: Serves 6-8 Great to have on hand for a quick ‘dessert fix’

2 quarts strawberries- washed and hulled

4 cups water

2 cups sugar

1 Tbs. lemon juice

Puree the berries. The yield should be about 2 cups. Boil the water with the sugar until it dissolves, then cool. Mix all the ingredients, beat well and pour into a covered freezer container. Freeze until slushy, a few hours, turn out into a bowl and beat again. Return to container and freeze until firm. Keeps as long as commercial ice cream. Very good with meringues or a whipped topping.

Strawberry-Cream Cheese Pie; Serves 6-8

9 inch baked pie shell—commercial is fine

(1)3 oz. pkg. cream cheese

2 pts. Strawberries- washed and hulled

¾ cup sugar

3 Tbs. cream

2 Tbs. cornstarch

Pineapple juice

Blend the cheese and cream until smooth and spread over the pie shell. Select the best berries and slice them. Chop the rest and let stand with the sugar until juicy, then mash and rub through a sieve. Mix the mashed berries with the cornstarch to a paste and add enough pineapple juice to equal 1 ½ cups. Cook stirring constantly over medium heat, until thick and transparent. Cool and pour ½ the mixture into the pie shell. Cover with the sliced berries and pour on the rest of the cornstarch mixture. Chill well.

Baking Powder Drop Biscuits for Shortcake

2 cups flour

¾ tsp. salt

¼ cup + 2 Tbs. shortening

1 cup milk

2 Tbs. sugar

Extra sugar and cinnamon for topping

Mix dry ingredients, cut in shortening until crumbly, stir in milk all at once. Drop by tablespoons, several inches apart, onto a greased baking sheet. Sprinkle tops with sugar and cinnamon. Bake in a preheated 450 deg. oven for 10-12 min. until light brown. Cool slightly, remove from pan and cool completely.

To serve, slice in 2 layers and fill with sliced strawberries which have been marinating in sugar long enough to have rendered their juice.* Top with whipped cream or ice cream.

* A splash of Curacao added to the marinating strawberries is good.

Strawberry-Blueberry Pizza; Serves 14-16

4 cups fresh strawberries – washed and hulled

3 cups fresh blueberries – washed

1 roll shortbread cookie dough

¾ cup apricot jelly + 3 Tbs. water

2 cans whipped cream

(1) 12 inch pizza tin

Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

Apr 10

PEAS-ICONS OF SPRNG

My appreciation of seasonal produce was enhanced living in Italy. The entire population seems to anticipate and then enjoy the bounties of each season. I fondly remember one spring Saturday. I’d been invited to luncheon and the races, but when I opened the door, I was greeted by three grinning people, carrying grocery bags exclaiming “spring peas are here!” My friends had passed the green grocer’s on the way to my apartment and plans changed instantly. Next thing I knew we were sautéing garlic cloves in oil, and carving pieces of ham to brown. When that was done, the peas, which the grocer had shelled, were piled in the pan and cooked to just tender, then served with freshly grated cheese on top. Crusty bread and local Chianti finished off a truly delicious meal. No one cared we missed most of the races.

I learned my lesson in Italy. All these years later, I still stop to enjoy each season’s harvest; to taste the different offerings and to fully appreciate them. With no season is this easier or more enjoyable than in spring but Mother Nature often makes us wait and wait until it seems spring will never come. For the menu planner facing holidays, special events or just a bored, impatient family, it can be a difficult time.

Green peas are the answer. Though served all year, they are still associated with spring crops and, fortunately, freeze beautifully. Well prepared frozen peas look and taste fresh. Their bright color and flavor give a spring-like presentation, perking up not just the plate but the meal. Below are recipes to prove my point. The first is the one we made that Saturday in Italy.

RECIPES

Peas with Ham: Serves 4
2 lb. peas—the tiny springs ones, fresh are best

2 cups ham in ½ inch cubes OR 8 oz. cubed, sliced Deli ham

4 cloves garlic

2 Tbs. oil

½ Tbs. butter

Water

Salt and pepper

Grated or shaved Parmesan for garnish.

Heat the oil in a skillet large and deep enough to hold all the ingredients. Sauté the garlic cloves until brown but not burnt and remove. Turn the ham over in the pan to coat and warm a bit, then add the peas and stir to coat, adding a bit of water to prevent sticking to the pan. Cover and cook for 5-8 min. until the peas are just tender. Serve at once with grated Parmesan.

Penne with Ham and Peas in Creamy Sauce: Serves 4-

(1) 1 lb. box of penne –I like the whole grain or equal amount of cheese tortellini

2 cups frozen or fresh peas – not canned

4-5 oz. Sliced ham cut in 1 inch squares OR 2 cups leftover ham in ½ inch pieces ***

2 Tbs. oil

1 tsp. chicken bouillon granules

¼ tsp. garlic powder—optional

1 cup skim or 1% milk, or half and half *

1/3 cup pasta water

Shredded or grated Parmesan cheese.

Cook the pasta according to box directions until just al dente= about 8-9 min. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate. Add peas, bouillon and if using, garlic powder. Stir to dissolve powders and coat all ingredients with the oil. (2 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms. (4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve hot.

*Whole milk and light cream separate and curdle when boiled

Green Peas, Lettuce and Scallions (Green Onions) Serves 6

1Tbs. butter

2 heads Bibb lettuce-halved lengthwise

3 bunches scallions—roots and tough green ends trimmed

1 lb. peas- frozen or fresh

1 Tbs. oil

Salt and pepper and/or lemon pepper

Melt the oil in a sauce pan over low heat, gently toss the lettuce and scallions to coat well. Sprinkle with a little salt and freshly ground pepper. Butter, cover and cook 5 min. stirring once. Add peas, toss to coat well in sauce and add ¼ cup water, cook 5 min. Uncover, increase heat to medium and stir constantly until water evaporates. Adjust seasonings using only lemon pepper. Serve.

Peas and Mint Serves 4-6

1 lb. fresh or frozen peas

¼ cup chopped fresh mint.

2 Tbs. butter

Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.

Peas with Garlic: Serves 4

2 lb. shelled fresh new peas

4-6 cloves garlic-depending on preference

½ lb. cooked ham – cubed

2 Tbs. olive oil

Parmesan cheese

Heat the oil in a large skillet over medium heat. Add the garlic cloves and sauté until browned then remove and discard. Add the ham to the pan and turn a minute to coat, add the peas, lower the heat a bit and stir constantly until just crisp-tender. Serve at once with a grinding of fresh black pepper and passing Parmesan as a garnish. This is excellent with a loaf of crusty bread.

Peas and Carrots: Serves 8-10—A Jamie Oliver recipe from-https://www.delish.com/cooking/recipe-ideas/a39316208/peas-and-carrots-recipe/

1 lb. carrots, peeled and thinly sliced on the bias

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup water

1 Tbsp. honey

2 Tbsp. Dijon mustard, preferably coarse-ground

1 (10-oz.) bag frozen peas

1 tsp. lemon juice

Freshly grated Pecorino or Parmesan, for serving (optional)

In a large skillet over medium heat, melt butter. Add carrots, salt, and pepper and stir until well-coated in butter, 2 min. Add water and bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 min. Add honey and mustard and stir until evenly combined, then add peas. Cook, stirring frequently, until peas are warmed through and sauce clings to veggies, about 5 min more. Remove from heat. Stir in lemon juice and top with cheese, if desired, before serving.

Pea Soup with Mint: Serves 6
3 Tbs. butter
2 onions minced
3 potatoes diced2 b. fresh green peas or equal amount frozen
2 Tbs. butter
Salt and pepper to taste
1 ½ tsp. chopped fresh mint leaves
2 cups milk
1 cup heavy cream
Mint leaves for garnish
Melt 3 Tbs. butter in a deep saucepan. Sauté onions until tender, stir in potatoes add 1 cup boiling water and cook until potatoes are tender, about15min. Add peas, 1 cup boiling water and boil until peas are cooked. Drain, puree and return to saucepan with 2 Tbs. butter, seasonings, mint and blend in milk. Cook over low-medium heat adding more milk if necessary, until soup is desired consistency. Cover and chill until ready to serve. Just before serving, stir in cream. Garnish with mint leaves.
NOTE: This soup can also be served hot.

Apr 3

BOOK REVISIONS FOR FOR 2025

Everything about spring menus is lighter than the hearty ones of winter-the vegetables, the desserts and especially the meats, as I discuss in my book Spring Roasts for Easter and Passover. In today’s world of rapidly rising meat prices, spring roasts are also less expensive, with lamb, ham and pork loin replacing beef and chicken, duck and game hens replacing turkey. I deal with this in my book Spring Roasts.

The fact is foods have moved with the times. They aren’t so seasonally specific. For example pork, formerly associated with colder weather is found on menus all year, offering an economic option. Summer squash and asparagus are available in fall and winter. I deal with this subject in my post on Spring Roasts for March 22, 2018. Incidentally, that post lists different entrée recipes than this, so check it out.

Basically, the main criteria for spring roasts are that they be smaller, more tender, than those of fall and winter. Also, in keeping with the season, spring roasts are treated in a lighter manner and/or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

The recipe suggestions in my book, Spring Roasts for Easter and Passover, are selected for holidays, occasions or simply dinners at this season. I’ve written several posts with different excerpts from this book specifically on April 5, 2012, April 21, 2014, March 22, 2015 , March 22, 2018, April 1, 2019, March 25, 2020 each with different takes on the book and one on brunch options on March 23, 2016. However, the past few years, with gatherings undergoing first changes due to Covid and now rising food costs making menu options a real consideration, I’m adding a few cost effective entrees to those in the book.

Beef is welcome, but no longer in expensive cuts like fillet mignon and sirloin; now it’s London broil. Pork too is now acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback, but as a mature animal because it’s sustainable. Poultry is still popular and ham, cured over the winter has always been popular.

The book, Spring Roasts, does contain recipes for veal, which is still available in specialty butcher shops but recipes for veal, turkey, chicken and pork are interchangeable. There are also lots of recipes for sides and desserts. There also are many menu options and available selections covering a wide price range resulting in a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring. For example:

1. Rub the roast with oil and sprinkle inside and out with a dried herb of choice

2. Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

3, Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

4. Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,

including a leafy salad with fruit. If I’m catering to big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, there is a selection of spring carb recipes in the post on March 31, 2022. Additionally, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

RECIPES

Apricot Glazed Cornish Hens: Serves 4*

4 Cornish Hens

1 cup apricot nectar

4 Tbs. apricot jam

1 tsp. butter – melted

Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.
*Hens can be halved if large to serve 8
NOTE: Pork loin can be substituted for Cornish Hens.

Duck with Cherries: Serves 4-6

4 lb. duckling

2 cups white wine or apple juice

Salt, pepper, powdered ginger –

2 Tbs. flour

(1) 20 oz. can pitted Bing cherries in syrup

Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Chicken with Herb Butter: Serves 6-8

6 lb. oven roaster

5 cloves garlic – mashed

1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs

¼ lb. butter softened

Salt and pepper

2 cups water or broth – more if needed

1 Tbs. cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing: Serves 6-8.

6 lb. oven roaster

¼ cup diced onion

¼ cup diced celery

1 large cooking apple like Granny Smith, peeled, cored and in large cubes

1 orange cut in half and segments removed—rind zested and reserved

1/3 cup raisins\

½ tsp. each dried thyme, rosemary and sage

1 egg

6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix

@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing

Salt and pepper to taste

Chicken broth

1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Rack of Lamb: Allow 1 chop per serving

Number 1

2 racks of lamb

½ cup mint jelly

2 Tbs. vinegar

Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Number 2

2 racks of lamb

½ cup panko- lightly crushed

2 tsp. garlic powder

2 tsp. chopped fresh chives

3 tsp. chopped fresh mint

1 Tbs. lemon juice

1 tsp. lemon zest

Water

4 Tbs. butter

SAUCE

1 Tbs. lemon juice

½ cup white wine

2 Tbs. mint jelly

4 Tbs. butter

Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.

Leg of Lamb with Mint Sauce: Serves 8-10

5-7lb. leg of lamb

½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*

¼ cup of cider vinegar

1 cup chicken broth

1 cup beef broth

3Tbs. flour

Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

* Mint Sauce:

Per bunch of fresh mint- I use spearmint; Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature. Keeps for months.

Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.

1.For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.

2. Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.

3.Excellent over fresh fruit and vegetables.

Pork Loin and Beets: Serves 4- from Bon Appetit.com

¼ cup walnuts

3 Tbs. plus ½ cup olive oil

1 ½ pounds pork tenderloin

Kosher salt

2 medium onions, coarsely chopped

3 medium golden beets, scrubbed, cut into bite-size pieces
Freshly ground black pepper
4 garlic cloves, chopped
2 cups sauerkraut, plus ½ cup brine
1 cup low-sodium chicken broth
½ cup dry white wine
4 Tbs. fresh lemon juice, divided
½ cup finely chopped mint
½ cup finely chopped parsley
¼ cup finely chopped dried tart apricots
Toast walnuts in a skillet or on a rimmed baking sheet, in a 350 deg. oven, tossing once, until golden brown, 7–10 minutes. Let cool, and chop. Heat 3 Tbs. oil in a large skillet over medium-high. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning occasionally until instant-read thermometer inserted into the thickest part of loin registers 150 deg., 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbs. lemon juice, and remaining ½ cup oil in a small bowl; season with salt and pepper. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Spinach Stuffed Pork Loin: Serves 6

3 lb. boneless pork loin

(1) 4 oz. can mushroom stems and pieces

½ cup diced shallots

1 garlic clove-minced

2 Tbs. brandy

1 Tbs. butter

(1) 10 oz. box frozen, chopped spinach-thawed

1 Tbs. oil

Salt and pepper to taste

2 cups condensed canned chicken broth + more if needed

¼ cup white wine

Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Sauté the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Baked, Glazed Ham: For those on restrictive diets, Smoked Turkey can be substituted for the ham. The GLAZE is an old family recipe

1 ham, shank or butt 7-10 lbs.

½ cup molasses

2 Tbs. cider vinegar

@24 whole cloves

2 cups apple juice + more if needed

1 small can pineapple rings

4-5 Candied or Maraschino cherries + equal number of toothpicks

½ cup raisins

Trim all fat from the ham, lightly score the top and dot it with cloves. Put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, or when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15min. per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 min. before it’s finished, open a small can of pineapple slices and, reserving the juice, place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.

Raisin Sauce

Meanwhile, combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Add the pan drippings and stir to incorporate. To make a delicious Raisin Sauce!

STUFFINGS –Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann

1 cup chopped dried apricots

1 onion chopped

1 stalk celery chopped

¾ cup raisins

1 Tbs. dried parsley

¼ tsp. EACH dried sage, thyme, rosemary

About ¼ cup milk*

3 cups fresh breadcrumbs*

1 egg beaten*

Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.

*Replace these ingredients with 3 cups cooked rice—suggestion brown rice.

Walnut and Ham Stuffing: Yield 3 cups- Adapted from Memorable Roasts published by Konemann

1cup finely chopped ham

½ cup chopped walnuts

½ cup chopped mushrooms

¼ cup chopped parsley

About ¼ cup milk*
2 cups chopped breadcrumbs*

1 egg beaten*

Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.

*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck or Chicken: Yield about 3 cups

2 apples, peeled, cored and diced

½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained

About ¼ cup orange juice or milk

1/3 cup raisins

1 small onion chopped

1 stalk celery chopped

1 tsp. dried sage

3 slices raisin bread toasted-torn in1 inch pieces

Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

LIGHTER CARBS FOR WARM WEATHER MENUS

MEMORIAL DAY DINNERS

DIP INTO SPRING

HAPPY MOTHER’S DAY

TRY FENNEL –YOU’LL LOVE IT

STRAWBERRIES SING SPRING

PEAS-ICONS OF SPRNG

BOOK REVISIONS FOR FOR 2025

Your Shopping Cart

Archives