1 1/2 C. flour
1/2 C. plus 3 Tbs sugar
2 tsp baking powder
1/4 tsp salt
1/3 C. cold butter, cut into small pieces
1/2 C. cold 2% milk
1/2 tsp almond extract
3 C. blueberries
1 Tbs fresh lemon juice
1 tsp lemon zest
1 C. heavy cream
1/2 tsp vanilla extract
1. Heat oven to 425. Whisk together flour, 2 Tbs of sugar, baking powder and salt.
2. With hands, mix butter into flour mixture until coarse crumbs form. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on a baking sheet about 2 inches apart. Bake at 425 for 12-14 minutes, or until lightly browned and cooked through.
3. Meanwhile, combine 1 1/3 C. of the blueberries, 1/2 C. of the sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 min. or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 C. blueberries. Remove from heat and cool slightly.
3. In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 Tbs sugar and beat until stiff peaks form.
4. Slice shortcakes in half lengthwise. Spoon 1/4 C. of the blueberries on top of the bottom half of each shortcake; dollop each with whipped cream. Place top half on shortcake on each and serve.
From Family Circle, July 2012
Sunday, June 17, 2012
Thursday, July 28, 2011
Pulled Chicken
4 lbs. skin-on, bone-in chicken breasts
4 lbs skin-on, bone-in chicken thighs
2 Tbsp EVOO
2 lemons, cut into wedges
1 tsp paprika
1 tsp dried thyme
salt and pepper
1. Position racks in the upper and lower thirds of the oven and preheat to 400 degrees. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices fom the pans to make broth if desired).
4 lbs skin-on, bone-in chicken thighs
2 Tbsp EVOO
2 lemons, cut into wedges
1 tsp paprika
1 tsp dried thyme
salt and pepper
1. Position racks in the upper and lower thirds of the oven and preheat to 400 degrees. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices fom the pans to make broth if desired).
Rice Pilaf
3 Tbsp EVOO
3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
3 1/4 C. long-grain rice
2 1/4 C. chicken broth
4 bay leaves
16 oz frozen peas
1. In a 7-qt dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 C. water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice, Discard the bay leaves.
3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
3 1/4 C. long-grain rice
2 1/4 C. chicken broth
4 bay leaves
16 oz frozen peas
1. In a 7-qt dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 C. water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice, Discard the bay leaves.
Grilled Chicken with Mint-Almond Pesto
1 whole chicken (about 4 pounds)
salt and pepper
1 butternut squash--halved lengthwise, peeled, seeded and sliced crosswise, 1/4 inch thick
1/3 C. EVOO
1 lemon, zested and juiced
2 Tbsp chopped fresh mint
2 Tbsp chopped natural almonds, toasted
1 clove garlic, finely chopped
1. Preheat a grill to medium. Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen scissors and starting at the open cavity, cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.
2. Season the chicken on both sides with salt and pepper. Grill skin side up, covered, until well browned, about 25 minutes. Turn and cook through, about 15 minutes.
3. Meanwhile, in a large bowl, toss the squash with 1 Tbsp EVOO, season with salt and pepper. Grill, turning, until tender and golden, about 7 minutes. In a small bowl, combine the lemon zest and juice, mint, almonds, garlic and remaining EVOO. To serve, drizzle the chicken and squash with the mint-almond pesto.
salt and pepper
1 butternut squash--halved lengthwise, peeled, seeded and sliced crosswise, 1/4 inch thick
1/3 C. EVOO
1 lemon, zested and juiced
2 Tbsp chopped fresh mint
2 Tbsp chopped natural almonds, toasted
1 clove garlic, finely chopped
1. Preheat a grill to medium. Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen scissors and starting at the open cavity, cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.
2. Season the chicken on both sides with salt and pepper. Grill skin side up, covered, until well browned, about 25 minutes. Turn and cook through, about 15 minutes.
3. Meanwhile, in a large bowl, toss the squash with 1 Tbsp EVOO, season with salt and pepper. Grill, turning, until tender and golden, about 7 minutes. In a small bowl, combine the lemon zest and juice, mint, almonds, garlic and remaining EVOO. To serve, drizzle the chicken and squash with the mint-almond pesto.
Asian Coleslaw
1/4 C. soy sauce
3 Tbsp rice vinegar
1/4 C chunky peanut butter
7 C. shredded red cabbage
1/2 C. finely chopped mango
1/3 C. finely chopped fresh mint
Whisk soy, vinegar and peanut butter, toss with cabbage, mango, and mint. Serve with ribs. Makes about 8 cups.
3 Tbsp rice vinegar
1/4 C chunky peanut butter
7 C. shredded red cabbage
1/2 C. finely chopped mango
1/3 C. finely chopped fresh mint
Whisk soy, vinegar and peanut butter, toss with cabbage, mango, and mint. Serve with ribs. Makes about 8 cups.
Pulled Pork
2 boneless pork shoulder roasts (about 5 pounds each), cut into 2 to 3-inch chunks and excess fat discarded
6 cloves garlic, finely chopped
2 lemons, zested
salt and pepper
1/2 C. white wine (optional)
1. Position racks in the upper and lower thirds of the oven and preheat to 450. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 Tbs salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temp to 325.
2. Using tons, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.
3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.
To freeze, divide the pork into 1-Cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.
To use it, thaw at room temp for about one hour, or pop into the fridge in the morning and let thaw all day.
To change it, add some oregano or rosemary to the rub.
Marinate the pork in lime juice, soy sauce and ginger for 1 hr before roasting.
Toss the pork with adobo squce, orange juice in Step 2.
Toss the pork with some bbq sauce in the last 10 minutes.
6 cloves garlic, finely chopped
2 lemons, zested
salt and pepper
1/2 C. white wine (optional)
1. Position racks in the upper and lower thirds of the oven and preheat to 450. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 Tbs salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temp to 325.
2. Using tons, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.
3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.
To freeze, divide the pork into 1-Cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.
To use it, thaw at room temp for about one hour, or pop into the fridge in the morning and let thaw all day.
To change it, add some oregano or rosemary to the rub.
Marinate the pork in lime juice, soy sauce and ginger for 1 hr before roasting.
Toss the pork with adobo squce, orange juice in Step 2.
Toss the pork with some bbq sauce in the last 10 minutes.
Tex-Mex Tacos
1 lb ground turkey
1 clove garlic, finely chopped
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
salt and pepper
1 box hard taco shells
1. Preheat a cast-iron skillet to medium-high. Add the ground turkey and cook, breaking up with a wooden spoon, for 1 minute. Stir in the garlic, chili powder, oregano and cumin; season with salt and pepper. Cook, stirring frequently, until the meat is browned, about 5 minutes.
2. Add 1/2 C. water, turn the heat to medium-low and simmer until the liquid is reduced by about half, 2 to 3 minutes. Remove from the heat and cover to keep warm.
3. To make the tacos, spoon 2 to 3 Tbsp of meat into each shell and top with desired accompaniments.
Suggestions - avocado, scallions, lime juice, tomatoes
1 clove garlic, finely chopped
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
salt and pepper
1 box hard taco shells
1. Preheat a cast-iron skillet to medium-high. Add the ground turkey and cook, breaking up with a wooden spoon, for 1 minute. Stir in the garlic, chili powder, oregano and cumin; season with salt and pepper. Cook, stirring frequently, until the meat is browned, about 5 minutes.
2. Add 1/2 C. water, turn the heat to medium-low and simmer until the liquid is reduced by about half, 2 to 3 minutes. Remove from the heat and cover to keep warm.
3. To make the tacos, spoon 2 to 3 Tbsp of meat into each shell and top with desired accompaniments.
Suggestions - avocado, scallions, lime juice, tomatoes
Mexican CHicken and Rice Soup
1 qt chicken broth
1 C. tomato salsa
1/4 C. fresh lime juice, plus 4 lime wedges
1 1/2 C. pulled chicken
3 C. rice pilaf
1 avocado
2 Tbs chopped cilantro
In medium pot, bring broth, salsa, and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth, top with avocado and cilantro. Serve with lime wedges.
Rachael Ray Sept 2011
1 C. tomato salsa
1/4 C. fresh lime juice, plus 4 lime wedges
1 1/2 C. pulled chicken
3 C. rice pilaf
1 avocado
2 Tbs chopped cilantro
In medium pot, bring broth, salsa, and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth, top with avocado and cilantro. Serve with lime wedges.
Rachael Ray Sept 2011
Blackberry Ice Cream Sodas
INGREDIENTS
- 1/4 cup sugar
- 3 half-pt. (6 oz. each) blackberries
- 3 pt. vanilla ice cream
- 1 bottle (32 oz.) seltzer
DIRECTIONS:
In a small saucepan, bring the sugar, 1/4 cup water and two thirds of the berries to a boil. Lower the heat and simmer until the berries are very soft, 5 to 10 minutes. Strain and press through a fine-mesh strainer set over a bowl; discard the seeds. Refrigerate until cold.
Divide the ice cream among six tall 16-oz. glasses. Top with the seltzer, leaving a little space at the top of each glass. Top the sodas with the blackberry puree and garnish with the remaining berries. Serve immediately with a long spoon and a straw.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/drink-cocktail-recipes/blackberry-ice-cream-sodas
Tuesday, May 24, 2011
Chocolate Banana Freezer Pie
5 small ripe bananas (about 1 lb) peeled and broken or cut into small pieces
1/4 C. unsweetened cocoa powder
1 C. light coconut milk
1 tsp vanilla
1 baked pie crust
2 Tbsp unsalted dry roasted peanuts, chopped
1 oz dark chocolate (70% or greater), finely chopped
1. Combine bananas, cocoa, coconut milk and vanilla in the jar of a blender. Blend until very smooth (like thin cake batter), stopping to scrape down sides of jar and stir mixture 2 or 3 times (to ensure all banana is pureed).
2. Pour banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover very tightly with plastic wrap and freeze for a min. of 4 hours, or overnight.
3. To serve, remove plastic wrap and set at room temp for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.
1/4 C. unsweetened cocoa powder
1 C. light coconut milk
1 tsp vanilla
1 baked pie crust
2 Tbsp unsalted dry roasted peanuts, chopped
1 oz dark chocolate (70% or greater), finely chopped
1. Combine bananas, cocoa, coconut milk and vanilla in the jar of a blender. Blend until very smooth (like thin cake batter), stopping to scrape down sides of jar and stir mixture 2 or 3 times (to ensure all banana is pureed).
2. Pour banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover very tightly with plastic wrap and freeze for a min. of 4 hours, or overnight.
3. To serve, remove plastic wrap and set at room temp for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.
Lemon-Chive Tilapia
1 lb yellow fingerling potatoes, scrubbed and cut into 1-inch pieces
juice 1 lemon
1 bunch chives, minced (about 1/4 C)
1/2 tsp sea salt, divided
1 Tbsp olive oil, divided
4 cloves garlic, chopped
4 3-oz boneless, skinless tilapia fillets
sweet paprika, to taste, optional
1. Fill medium pot halfway with water. Place on high heat, bring to boil. Reduce heat to medium-low, add potatoes and simmer for 12 min. or until they are easily pierced with fork. Drain potatoes, then place back into hot pot. Do not place pot back on heat, set aside.
2. In a small bowl, add lemon juice, chives, and 1/4 tsp salt. Stir and set aside.
3. In a large, nonstick pan, heat 1 tsp oil on medium-low for 1 minute. Add garlic, and cook for 3 min. until garlic is soft and fragrant. Add garlic to reserved potatoes, setting pan aside. Add 1 tsp oil and remaining 1/4 tsp salt to potatoes. Using a potato masher, mash until smashed but still chunky.
4. Place remaining 1 tsp oil into garlic-scented pan, then heat on medium for 1 minute. Add tilapia and cook for 3 minutes. Gently flip fillets over and continue cooking for another 2 to 3 minutes, until tilapia flakes apart easily with fork and flesh is opaque in center.
5. Serve each fillet with 1 Tbsp lemon-chive dressing and 4 oz potatoes. Dust potatoes with paprika, if desired.
juice 1 lemon
1 bunch chives, minced (about 1/4 C)
1/2 tsp sea salt, divided
1 Tbsp olive oil, divided
4 cloves garlic, chopped
4 3-oz boneless, skinless tilapia fillets
sweet paprika, to taste, optional
1. Fill medium pot halfway with water. Place on high heat, bring to boil. Reduce heat to medium-low, add potatoes and simmer for 12 min. or until they are easily pierced with fork. Drain potatoes, then place back into hot pot. Do not place pot back on heat, set aside.
2. In a small bowl, add lemon juice, chives, and 1/4 tsp salt. Stir and set aside.
3. In a large, nonstick pan, heat 1 tsp oil on medium-low for 1 minute. Add garlic, and cook for 3 min. until garlic is soft and fragrant. Add garlic to reserved potatoes, setting pan aside. Add 1 tsp oil and remaining 1/4 tsp salt to potatoes. Using a potato masher, mash until smashed but still chunky.
4. Place remaining 1 tsp oil into garlic-scented pan, then heat on medium for 1 minute. Add tilapia and cook for 3 minutes. Gently flip fillets over and continue cooking for another 2 to 3 minutes, until tilapia flakes apart easily with fork and flesh is opaque in center.
5. Serve each fillet with 1 Tbsp lemon-chive dressing and 4 oz potatoes. Dust potatoes with paprika, if desired.
Pineapple Chicken Satay
- YIELD: 4 servings (serving size: 2 skewers, about 1/3 cup pineapple mixture, and about 3 tablespoons soy sauce mixture)
- TOTAL: 20 MINUTES
- COURSE: Main Dishes
Ingredients
- 1/4 cup lower-sodium soy sauce
- 1/4 cup sweet chili sauce (such as Mae Ploy)
- 1/4 cup natural-style, crunchy peanut butter
- 2 teaspoons peanut oil
- 1/2 teaspoon curry powder
- 1 pound chicken breast tenders, cut lengthwise into 8 pieces
- Cooking spray
- 1 1/2 cups diced pineapple
- 1/3 cup vertically sliced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/8 teaspoon ground red pepper
- 1. Combine the first 3 ingredients in a bowl, stirring with a whisk.
- 2. Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.
- 3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.
- 4. While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture and pineapple mixture.
Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa
Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.
Photo by: Photo: Randy Mayor; Stylist: Jan Gautro- YIELD: 4 servings (serving size: 2 tacos)
- COURSE: Main Dishes
Ingredients
- Steak:
- 1 tablespoon chili powder
- 2 teaspoons grated lime rind
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- Salsa:
- 1 cup diced peeled avocado
- 3/4 cup finely chopped tomato
- 1/3 cup finely chopped Vidalia or other sweet onion
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- Remaining ingredients:
- 8 (6-inch) corn tortillas
- 2 cups very thinly sliced green cabbage
Preparation
1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.
Grilled Pineapple-Avocado Salsa
Cooking Light June 2011 -
Photo by: Photo: Levi Brown; Styling: Thom Driver- YIELD: 6 servings (serving size: 1/2 cup)
- HANDS-ON:25 MINUTES
- TOTAL:25 MINUTES
- COURSE: Sauces/Condiments
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
- Cooking spray
- 1/3 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 serrano chile, minced
- 1 avocado
Preparation
1. Preheat grill to high heat.
2. Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes. Chop. Combine pineapple, onion, and next 6 ingredients (through serrano); toss gently.
3. Peel, seed, and dice avocado. Add avocado to the pineapple mixture, and toss gently.
Mango-Coconut Sherbet
To toast flaked unsweetened coconut, spread it in an even, single layer on a rimmed baking sheet. Then, bake in a 350° preheated oven for 5 minutes or until golden, stirring once.
Photo by: Photo: John Autry; Styling: Cindy Barr- YIELD: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)
- HANDS-ON:5 MINUTES
- TOTAL:2 HOURS, 30 MINUTES
- COURSE: Desserts, Ice Cream/Sherbet
Ingredients
- 2 cups cubed peeled ripe mango
- 3/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup unsweetened flaked coconut, toasted
Preparation
1. Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
Monday, May 2, 2011
Coconut-Lime Berry Cake
1 1/2 sticks unsalted butter, room temperature, plus more for baking dish
1 3/4 C. plus 1 Tbs flour, plus more for baking dish
2 tsp baking powder
1/2 tsp coarse salt
1 C. packed sweetened shredded coconut
1 C. plus 1 Tbs sugar
3 large eggs
3/4 C. buttermilk
2 tsp finely grated lime zest, plus 2 Tbs lime juice
3 C. mixed berries, such as raspberries, blackberries, and blueberries (about 1 pound)
3 Tbs orange juice
1. Preheat oven to 350 degrees. Butter and flour 9x13-inch baking dish. In a large bowl, whisk together 1 3/4 C. flour, baking powder, salt, and coconut.
2. In another large bowl, using an electric mixer, beat butter and 1 C. sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in three additions, alternating with two additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.
3. In a medium bowl, toss together 1 Tbs flour, 1 Tbs sugar, berries, and orange juice. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature. (Refrigerate cooled cake, wrapped tightly in plastic, up to 5 days.)
1 3/4 C. plus 1 Tbs flour, plus more for baking dish
2 tsp baking powder
1/2 tsp coarse salt
1 C. packed sweetened shredded coconut
1 C. plus 1 Tbs sugar
3 large eggs
3/4 C. buttermilk
2 tsp finely grated lime zest, plus 2 Tbs lime juice
3 C. mixed berries, such as raspberries, blackberries, and blueberries (about 1 pound)
3 Tbs orange juice
1. Preheat oven to 350 degrees. Butter and flour 9x13-inch baking dish. In a large bowl, whisk together 1 3/4 C. flour, baking powder, salt, and coconut.
2. In another large bowl, using an electric mixer, beat butter and 1 C. sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in three additions, alternating with two additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.
3. In a medium bowl, toss together 1 Tbs flour, 1 Tbs sugar, berries, and orange juice. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature. (Refrigerate cooled cake, wrapped tightly in plastic, up to 5 days.)
Sunday, May 1, 2011
Honey-Citrus Vinaigrette
Honey-Citrus Vinaigrette
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
3. Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
3. Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.
Thursday, April 21, 2011
Maple Vinaigrette
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
kosher salt and pepper
2 teaspoons dijon mustard
1/3 cup extra virgin olive oil
Vinaigrette for Simple Green Salad
adapted from Ina Garten
1 teaspoon dijon mustard
1 teaspoon minced, fresh garlic
3 tablespoons white wine vinegar
kosher salt and black pepper
1/2 cup olive oil
Saturday, March 19, 2011
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