GREAT GRAPEFRUITS

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Right about now is when I really start bemoaning the fact that the summer fruits are long gone, the fall apples and pears are becoming more and more expensive and the berries, well, unless I want to take out a second mortgage they aint gonna find themselves in my grocery basket. As I forlornly push my cart through the aisles of sad looking rock hard mangos and grapes that are minuscule in size and flavor I spy (with my little eye as my kids used to say) grapefruits. EUREKA!! I have achieved fruit.

Those sweet and sort of tangy almost sour yellow/red juicy citrus fruit are actually very affordable right now, You’ll find them in your supermarkets right next to the bags of Clementines (expensive but delicious), oranges, limes and lemons. The grapefruit is equally at home served for as is for breakfast, in a salad, juiced in a drink or even in a dessert it can be used interchangeably (depending on your taste) for just about any other citrus fruit. Fresh grapefruit juice is nectar from the garden and if you’re trying to lose weight you might want to substitute the grapefruit juice for the orange you usually reach for, it actually has 20 less calories per 8 oz glass than orange juice.

You can find grapefruits in a variety of color and sweetness levels. They run the color gamut from white to pink to red and most of the varieties are grown right here in the U S of A with Texas being the biggest supplier with Florida, California and Arizona not too far behind. As always, I love giving food facts along with the recipes so if you ever wondered why this particular fruit is called “grape-fruit” it’s because the fruit grow in a cluster, on a tree and it kinda sorta looks like a bunch of grapes when you see them in their natural state.

The following recipes are simple and deliciously addictive. Just be warned, if you’re utilizing the juice or the fruit of the grapefruit with meat or fish as a marinade, don’t let it sit too long. The acid in the fruit will turn the meat or fish mushy if left soaking for more than an hour or so.

BROILED GRAPEFRUIT (dairy or pareve)

2 large grapefruits, well chilled

1/2 cup brown sugar

2 tablespoons butter or margarine, melted

1 teaspoon cinnamon

Sliced strawberries for garnish

Prepare the grapefruit by cutting it in half and slicing a thin slice off the bottom of each half (this will help keep it stable when cooking). Using a small, sharp knife, section the grapefruit halves to loosen but not remove the segments. Basically, cut each segment around the membrane making sure to not cut through the rind. Place the sectioned halves in a glass baking dish.

In a small bowl, combine the brown sugar, butter and cinnamon. Divide the mixture into 4 and spoon (our use your hands) to press the mixture evenly over the 4 grapefruit halves. Broiler until the topping is bubbly about 2 to 3 minutes. Watch this carefully, it will burn quickly. Serve immediately with the slice strawberries. Serves 4. Can be doubled or tripled

grapfruit 3

 

GRAPEFRUIT, HEARTS OF PALM AND MOCK CRAB SALAD (fish)

4 red or pink grapefruit, peeled segmented and cut into bite sized pieces

12 ounces mock crab, cut into bite sized pieces

1 14 oz. can hearts of palm, drained and sliced

1/2 cup chopped fresh cilantro or parsley

1/3 cup chopped red onion

1/4 cup sliced green or black olives

A pinch or two of salt, to taste (may not need as the olives can be very salty)

Combine all the ingredients except the salt in a large glass bowl. Mix to combine and season with salt if desired. Serves 6

Modified From EatingWell: January/February 2013

SALMON WITH GRAPEFRUIT SALSA (fish)

1 orange, peeled, sectioned and cut into bite sized pieces

2 grapefruit, peeled, sectioned and cut into bite sized pieces

2 tablespoons olive oil

1/2 cup chopped parsley

2 green onions, sliced thin

2 tablespoons capers, rinsed, drained and coarsely chopped

2 tablespoons orange zest

1 teaspoon grapefruit zest

1 teaspoon red pepper flakes

salt and black pepper

4 salmon fillets, skin removed

2 tablespoons honey or maple syrup

Chopped parsley for garnish

For the salsa: In a bowl combine the orange and grapefruit pieces with the olive oil, parsley, green onions, capers, orange zest, grapefruit zest, and red pepper flakes. Mix to combine, season with salt and pepper and set aside.

For the salmon: Preheat the broiler. Brush the salmon on both sides with olive oil and season with salt and pepper, to taste. Broil 5 to 6 minutes and remove from oven. Brush tops with the honey or maple syrup. Return the salmon to the oven and broil for 1 minute. Remove the salmon and place it on a serving platter or individual plates and then top with salsa and chopped parsley and serves. Serves 4. Recipe can be doubled or tripled.

Submitted by Randi Augastinick Indianapolis IN

GRAPEFRUIT AND WILD RICE SALAD (pareve)

1 cup wild rice, rinsed and drained

1/4 teaspoon kosher salt

1 teaspoon minced garlic

1/4 cup orange juice

2 tablespoons olive oil

1/8 teaspoon red pepper flakes

1 tablespoon rice wine vinegar

1 grapefruit, peeled and the segments cut into bite sized pieces

1 avocado, peeled and diced into small pieces

2 green onions, chopped

Salt and pepper, to taste

In a small saucepan with a lid combine a 1/4 teaspoon salt and 1 3/4 cups water and bring to a boil. Add the rice to the boiling water and bring back to a full boil. Cover, reduce the heat to low and cook for 20 to 30 minutes, or until the water is absorbed. Let the rice cool to room temperature. While the rice is cooling, in a small bowl, combine the garlic, orange juice, olive oil, red pepper flakes, and rice wine vinegar. Whisk to combine.

Once the rice is cooled place it in a glass salad bowl. Add the dressing and toss to coat. Add the grapefruit, avocado and green onion and toss just to combine. Season with salt and pepper to taste. Serves 4, this can be doubled or tripled

My files source unknown

GRAPEFRUIT AND POMEGRANNET SALAD (pareve)

2 pomegranates, seeded

2 oranges, peeled, sectioned and cut into pieces

3 grapefruits, peeled, sectioned and cut into pieces

2 apples (Granny Smith or Honey crisp) sectioned and chopped into bite sized pieces

2 pears, chopped into bite sized pieces

1 tablespoon sugar

2 tablespoons orange juice or orange liqueur

Combine all the ingredients in a glass salad bowl and toss to combine. Cover and refrigerate for at least 1 hour before serving for all the flavors to meld. Serves 8 to 10 as a side dish.

My files, source unknown

© Eileen Goltz grapefruit 13a

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All Hail Asparagus, Spring is just around the corner

  So I walk into the produce section of my favorite green grocer and what do I spy? Why asparagus at .99 a pound. Are they kidding me? .99 a pound? Sign me up and shut the door, I’m all in for this special. As if in a daze my cart magically makes its way over to the stand and I find myself loading bundle after bundle of that sweet stalk of green goodness into my cart.

By the time I get out of my chlorophyll induced stupor I’m in my kitchen, the proud owner of 10 pounds of the stuff and no real plan on how to use it up before it starts to wilt. My plan, take a deep breath, do a little recipe research and cook up a storm.

Asparagus is one of Mother Nature’s finest gifts and is a sure sign that spring has sprung. It’s a part of the lily family and is sort of a first cousin to onions, leeks and garlic. Loaded with vitamins A, B and C it’s also a great source for folic acid, it’s at its best from May through June so now is the best time to stock up and chow down. It is a very versatile vegetable that can be prepared by steaming, roasting, grilling or even stir frying it. The spears should be firm and green with tightly closed firm tips. Choose thin or thick stalks is just a matter of personal preference, I don’t really taste a difference between the two. Pass up asparagus with thick woody looking stalks.  I don’t peel the stalks but I do cut off about 1/2 inch of the ends before cooking.

If you’d like a little variety in your life look for white or purple asparagus. They’re the same as the green variety they’ve just been grown differently; the white is grown like some mushrooms, without light so it doesn’t produce chlorophyll. You will find that the white asparagus is a tad bit sweeter but so is the price point. The purple is pretty but it does loose most of its purple color when cooked.

I’ve started cooking and don’t plan on stopping until the last stalk is devoured and invite you to do the same with these terrific recipes

 

GRILLED ASPARAGUS MOCK CRAB TART (dairy)

1lb. asparagus, cut into 1/3’s and grilled slightly

1/4 cup butter or margarine

4 to 5 portabella mushrooms chopped

1 tablespoon minced garlic

1/2 cup bread crumbs

3 tablespoon parmesan cheese, divided

1/2 teaspoon pepper

2 cups shredded Munster or pepper jack cheese

1/2 lb mock crab shredded or chopped

8 ounces vegetable cream cheese

4 eggs

1 tablespoon fresh parsley, chopped or 2 teaspoons dried

Preheat oven to 375. Grease a 13×9-inch glass baking dish with cooking spray. In a skillet melt the butter. Add the mushrooms and cook, stirring frequently for about 6 or 7 minutes. Remove the mushrooms and garlic from the heat and add the bread crumbs, Parmesan cheese, and pepper.  Mix to combine and then press mushroom mixture evenly in bottom and up side of greased pan. Sprinkle the shredded cheese over the mushroom crust. Place the asparagus and mock crab on top of the cheese. In a bowl of an electric mixer combine the cream cheese, eggs and 1 tablespoon of the parsley. Beat to combine and so that there are no lumps. Pour the egg mixture over the asparagus and crabmeat. Sprinkle the top with the 2 tablespoons of Parmesan cheese. Bake for 35 to 40 minutes or until the top is golden brown. Let cool for 5 to 10 minutes then serve. Serves 8.

Modified from about.com

 

PUFFED ASPARAGUS AND LOX BITES (dairy)

1 lb fresh asparagus ends cut off, steamed till just crisp tender

1 package puff pastry dough (2 sheets), defrosted

1 cup shredded pepper jack or Swiss cheese

1/4 lb lox, cut into bite size pieces

1/4 cup green onion, finely chopped

2 tablespoons melted butter

1 tablespoon sesame seeds

Preheat oven to 400. Place a piece of parchment paper on a cookie sheet. Open puff pastry dough and cut each sheet into 1/3’s. Then cut each strip into 1/3’s. Roll each section out slightly so they form rectangles. On each section, lengthwise, place a few stalks of cooked asparagus on one edge, sprinkle some cheese, lox and green onions on top of the asparagus and then roll them up. Place the rolls, seam side down on the cookie sheet. Brush the top of each roll with the melted butter and sprinkle the top with a few sesame seeds. Bake for 12 to 15 minutes or until roll ups are golden browned. Remove from the oven and let cool for 2 to 3 minutes. Cut each roll in half and serve. Serves 6 to 8.

ASPARAGUS POPOVERS (dairy)

1 lb asparagus

2 tablespoons butter

1/2 cup milk

3 large eggs, at room temperature

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 pinch sugar

3 ounces gruyere cheese, shredded

Preheat oven to 425. In a medium saucepan, add 2 inched of salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour, salt, pepper, and sugar. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes. Top with the remaining cheese. Recipe makes 24 pieces

From the May 2008 issue of Everyday with Rachael Ray

ASPARAGUS TID BITS (dairy)

1 lb asparagus cut into bite size pieces

1 tablespoon olive oil

1/2 lb smoked white fish, broken into bite size pieces

12 oz gruyere cheese, sliced

1 loaf French bread, sliced in to 1/2-inch slices

1/3 to 1/2 cup olive oil

kosher salt, to taste

pepper, to taste

Preheat oven to 350. Saute the asparagus in the olive oil until it’s just soft and set it aside. Line a cookie sheet with parchment paper. With a pastry brush, lightly brush the top of the slices of French bread with olive oil. Place the oiled pieces, oil side up on the parchment paper, season with salt and pepper. Bake for about 5 to 7 minutes until golden. Place a small piece of white fish on top of the toasted French bread, then put two to three pieces of asparagus, and top with one small slice of gruyere, Grind a little pepper on top, return to the oven for 2 minutes or just until the cheese melts. Serve immediately. Makes 12 to 14 pieces.

ASPARAGUS STRATA (dairy)

You can vary the amount of cheese according to your taste

1 to 1 1/2 lbs. fresh asparagus, cut into bite size pieces

2 carrots shredded

1 to 2 tablespoon olive oil

Salt and pepper

6 tablespoons butter

1/3 cup flour

3 cups milk or 1/2 and 1/2

1/4 teaspoon grated nutmeg

3/4 cup grated parmesan cheese (for sauce)

1 tablespoon minced garlic

Salt and pepper

6 large par boiled lasagna noodles

1 to 1 1/3 cup shredded mozzarella cheese

3/4 to 1 cup grated Romano cheese

1/3 to 1/2 cup grated Parmesan cheese

Preheat oven to 425. Place the asparagus and shredded carrots on a cookie sheet with sides and toss them with the olive oil, salt and pepper. Roast for 8 to 10 minutes until they just begin to soften. Cool slightly and set them aside. In a large saucepan melt the butter and add the flour and whisk briskly and constantly until it’s combined. Cook for about 2 minutes whisking constantly. Add the milk and continue whisking and cooking until the sauce is thickened. Reduce the heat and add the nutmeg, 3/4 cup parmesan cheese and garlic. Stir until cheese is melted. Season with salt and pepper to taste. Remove sauce from the heat. In a 9 X 13 pan, spread a few tablespoons of the sauce on the bottom. Top with 3 noodles then top with 1/3 of the roasted asparagus and carrot mixture. Sprinkle a little parmesan Romano and mozzarella cheese over the top of the asparagus. Spoon 1/3 of the sauce over the cheese. Top with a layer of 3 lasagna noodles. Repeat the layers asparagus, cheese, sauce. Top the sauce on the top of the strata with the remaining cheeses. Bake for about 30 to 40 minutes or until the top is golden and the sides are bubbly. Let the cool for about 15 to 20 minutes before serving. Serves 8.

Submitted by Corrine Rasterty, Finley NJ

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ASPARAGUS AND ONIONS HOT POT (dairy)

1 lb of fresh asparagus, cut into bite size pieces

1 large onion, chopped into bite size pieces

1 tablespoon minced garlic

3 tablespoons of butter, divided

2 tablespoons of flour

1 cup of milk

1/2 cup cream cheese

1/2 teaspoon chili powder

1 teaspoon of salt

pepper to taste

1/2 cup shredded pepper jack cheese, shredded.

1 cup of panko bread crumbs

Preheat oven to 350. Grease a 2 quart baking dish. In a skillet melt 1 tablespoon of butter and saute the asparagus, garlic and onion until just slightly wilted. Put the mixture into the greased pan. In a saucepan, melt 2 tablespoons of butter, add the flour and stir until smooth. Add the milk and cook, stirring constantly until the mixture is thickened and smooth. Add the cream cheese, chili powder, salt and pepper to taste. Pour the sauce over the asparagus and onion mixture. Mix to combine. Sprinkle the top with the cheese and breadcrumbs. Bake uncovered for 35 to 40 minutes or until bubbly and the cheese is melted. Serves 6 to 8 as a side dish.

MAPLE GLAZED ASPARAGUS (pareve)

1 pound fresh asparagus, trimmed

1 tablespoon olive oil

1 tablespoon kosher salt

1 teaspoon black pepper

Paprika

2 tablespoons maple syrup

Preheat oven to 450. Line the cookie sheet with foil. Place the asparagus spears on a rimmed cookie sheet. Drizzle the olive oil and maple syrup over the top. Toss to make sure all the spears are coated. Lightly sprinkle the asparagus with the paprika, salt and pepper. Roast the asparagus for 8 to 10 minutes then turn it over and cook for another 2 minutes. Serve immediately. Serves 4 to 6.

ASPARAGUS AND PASTA SALAD (dairy)

6 to 8 slices Morning Star Farm ® fake bacon, cut into bite size pieces

2 tablespoons olive oil

1 onion, finely chopped

1 red pepper chopped

1/2 lb mushrooms, sliced

1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices

1 lb. bow tie pasta, cooked according to the package directions, save 1 cup of the water used in cooking

1/2 cup grated parmesan cheese

Parmesan for serving

Cook the Morning Star Farm ® fake bacon in 2 tablespoons of olive oil in a fry pan until it’s crispy and brown. Drain on paper towels and but keep the oil in the pan. Saute the onion, mushrooms and red pepper in the skillet for about 5 minutes. Add the asparagus and continue cooking for 3 to 4 minutes. Season with salt and pepper. Add the drained pasta and 1/2 cup of the water to the vegetable mixture. Mix to combine, scraping the bottom to remove the cooked on bits of vegetable. Cook for 1 minute and add the remaining water and 1/2 cup parmesan. Mix to combine and cook for 2 more minutes. Place the pasta mixture in a serving bowl, add the cooked Morning Star Farm® fake bacon and toss to combine. Serve with additional parmesan. Serves 6 to 8

Modified from an old Gourmet Magazine recipe

Cupcakes for Chanukah! Recipes and more

Sorry for the lag in posting, lots of travel and family commitments but now, shes back…………………..

cup3 There are times in your life (like after eating a dozen latkes) when you just gotta have that certain something sweet BUT you really don’t want the guilt associated with gobbling up 5 bags of candy coins or a calorie laden mega doughnut topped with chocolate and filled with custard (granted, there aren’t too many times when I DON’T want that kind of doughnut). For me that’s when I reach for a cupcake. Just enough cake and frosting to satisfy but not so much as that I feel like I’ve over indulged and the “oh I blew my holiday diet AGAIN” remorse isn’t omnipresent.

The origin of the cupcake isn’t all that clear. Some historians say it’s because the original recipe contained 1 cup measurements (I cup of flour, 1 cup of sugar etc.) Another source I checked with said that long ago that cake batter was cooked in tea cups, hence the name, cup-cake. Either way it came about I’m just glad the recipes evolved into the sweet treats we love today.

Deciding what type of cupcakes to make and what to top them with can be truly a personal and existential experience. You can fill them, frost them, and dust them with powdered sugar or cocoa. Sprinkles are always nice and so is a couple of pieces of candy or chocolate stuck into the top of the batter just before baking. The possibilities are endless and the results are always irresistible.

With cupcakes you can indulge in your love of lemon, banana, chocolate or vanilla or both at the same time and not have to commit to eating a whole cake. One of the beauties of making cupcakes is that most cake recipes can be converted into cupcakes. There are, however, some exceptions, like angel and sponge cakes, they don’t have quite enough structure to pull off the smaller size, but those to obvious exceptions aside, I say go for whatever recipe you want and see how creative you can get. I prefer to use cupcake liners in my pans as I find it easier to take them out after they’ve been cooked and they help keep all those pesky crumbs from falling all over your lap or shirt.

 

Just a few cup cake rules before you get started.

 

1. Always grease or line you baking pan, easier to remove the cupcake

2. Never over fill the pan, it will make an overly large cupcake top

4. Once the pan or pans are full, put them in the preheated oven immediately. The longer they sit out, the less they will rise.

5. Cupcakes should be baked in at least a 350 so that the structure sets quickly and the cake doesn’t dry while it’s baking

3. Make sure you test the cupcake with a toothpick before you remove it from the oven to make sure it cooked throughout.

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Depending on how you decorate the following recipe they can be served as a snack or at a formal dinner and are equally at home at a 5 year olds birthday party or a wedding reception. I make the peanut butter ones every Chanukah and decorate them with chocolate candy coins.  Enjoy!

 

PEANUT BUTTER CUP CUPCAKES (dairy)

1/3 cup margarine or butter
1/3 cup peanut butter
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups

Preheat oven to 350. Place paper cup cake liners in the muffin pan and set it aside. In a mixing bowl of an electric mixer combine the margarine or butter, peanut butter, and brown sugar.  Mix to combine and then add the eggs and vanilla. Mix to combine. In a bowl combine the flour, baking powder and salt. Alternate adding the flour mixture to the egg mixture with the milk. Do not over mix or you’ll get air bubbles in the cup cake. Fill each muffin cups about 1/2 full of batter. Place a peanut butter cup into the center of each and push it down so it almost touches the bottom but so there is still some batter underneath the peanut butter cup. Bake for 20 to 25 minutes or till toothpick comes out clean (be careful not to test where the candy is, you won’t get a true test of if the cupcake is done). Makes approx 14 to 16

 

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BANANA SPLIT CUPCAKES (dairy or pareve)

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 mashed ripe bananas

1 cup warm water

1/2 cup milk or non dairy substitute

1/2 cup oil

1 1/2 teaspoons vanilla

 

Frosting:

8 ounces cream cheese or pareve cream cheese, at room temperature

4 tablespoon soft butter

4 cups powdered sugar

1 teaspoon vanilla

 

Optional Toppings;

hot fudge sauce,

maraschino cherries

 

Preheat oven to 350. Grease 20 to 24 muffin cups or use paper liners. In a large bowl combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine. In another large bowl combine the eggs, mashed bananas, water, milk, oil, and vanilla and whisk to combine.  Add the egg mixture to the flour mixture and mix until just combined. Spoon the batter into the muffin cups, filling about 2/3 full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool on a rack.

 

In the bowl of an electric mixer combine the cream cheese, butter, and vanilla. Gradually add the powdered sugar until blended.  Frost and top with fudge sauce and a maraschino cherry

 

Modified from the Joy of Baking

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ZUCCHINI AND PISTACHIO CUPCAKES (pareve)

This recipe uses self rising flour if you don’t have it for each cup of self rising flour use 1 cup of all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

2 eggs

1 cup oil

1 cup granulated sugar

4 zucchinis, grated

1 cup shelled pistachio nuts, chopped

2 teaspoon lime zest

1 teaspoon cinnamon

2 cups self-rising flour

1 teaspoon baking powder

1 cup dried cranberries

 

Preheat the oven to 325. Grease or line 2 12 muffin tin pans. In a bowl combine the egg, oil, and sugar and whisk until combined.  Add the zucchini, lime zest and nuts and stir together until well mixed.  Add the flour, cinnamon and baking powder, into the zucchini mixture and gently fold it in. Spoon the batter into the prepared pans and bake and for 18 to 20 minutes until the top is golden and a toothpick inserted in the center comes out clean.  Cool on a rack and then dust the top with powdered sugar. Makes 24.

 

Modified from about.com

 

GLUTEN FREE CHOCOLATE CREAM CHEESE CUPCAKES (dairy)

 

3 tablespoons butter, melted

1 tablespoon unsweetened cocoa powder

1/2 cup sugar

1 oz cream cheese

1 egg

1/2 teaspoon vanilla

generous 1/3 cup potato flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon milk

 

Preheat the oven to 350.  In a bowl of an electric mixer combine the butter and cocoa powder and beat until combined. Add the sugar and beat until combined.  Add the cream cheese, vanilla, milk and eggs and beat to combine.   Add the flour, baking powder, and baking soda and beat until just combined.  Spoon the mixture into the paper liners and bake for 15 to 20 minutes until risen and a skewer inserted in the center comes out clean.  Cool before frosting.

 

1 oz bittersweet chocolate

5 oz cream cheese, softened

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

 

Melt the chocolate in the microwave but don’t over heat it, it should just be soft. Cool for about minutes. Place the softened cream cheese in a bowl and then pour the chocolate over the top. Add the vanilla and mix until the cheese and chocolate is combine. Add the powdered sugar and mix to combine. Frost and serve. Makes 12

 

Submitted by Roger Mancref and Cheryl Rodrego Naples FL

 

CANDIED CUPCAKES (dairy)

 

Topping

6 chocolate candy bars, chopped into pieces (your choice)

1, 12 oz bag of any kind of M&M’s you like

Crush, cut and mash into tiny pieces

Mix together in a bowl, set aside

 

Frosting

1/2 cup peanut butter

1 cup semi sweet chocolate

1/2 cup cream

 

Cupcakes

12 tablespoons softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

4 eggs

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 cups flour

1 1/2 cups buttermilk

1 cup mini chocolate chips

 

 

Make the frosting first. In a microwave bowl melt the chocolate and cream together. Stir until smooth and then add the peanut butter and mix until combined. Cool in the refrigerator and when it is cool beat the frosting until it is spreadable.

 

Preheat oven to 350. Grease or place paper liners in 24 cupcakes molds. In a bowl combine the butter, white sugar and brown sugar. Mix to combine. Add the buttermilk, vanilla and eggs and mix to combine. Add the salt, baking soda, flour, chocolate chips and mix to combine. Spoon the batter into the prepare tins filling each about 2/3 full. Bake for 10 to 15 minutes or until a toothpick comes out clean. Cool before frosting and then decorate with the chopped candy. Makes 24.

 

LUSCIOUS LEMON CUPCAKES (dairy or pareve)

 

1 cup butter or margarine, softened

2 cups sugar

3 eggs

2 teaspoons lemon zest

1 teaspoon vanilla

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream or pareve substitute

 

FROSTING:

3 tablespoons butter or margarine, softened

2 1/4 cups powdered sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla

1/4 teaspoon lemon zest

1 tablespoon milk or pareve substitute

 

Preheat oven to 350 and grease or paper line 30 muffin tins. Set them aside. In the bowl of an electric mixer combine the butter and sugar. Mix to combine and then with the mixer running add the eggs. With the mixer still running add lemon zest and vanilla. In another bowl combine the flour, baking soda, baking powder and salt.  With the mixer running slowly add the flour mixture to creamed mixture alternately with sour cream. This will be a thick batter.  Fill greased or paper-lined muffin cups 2/3 full. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

 

In the bowl of an electric mixer or food processor combine the butter and powdered sugar. Mix until combined.  Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost the cooled cupcakes. Makes 30.

 

 

 

Fall Fruit is Spelled Nectarine

  Quick foodie question, that you think you should know but will take a moment and say, hummmmm do I really know the answer. Simple question, what’s the difference between a nectarine and a peach? The simple answer is, there really is no difference between the two fruit, it’s just that one has fuzz and the other doesn’t.

Nectarines are a stone fruit (it means they have a pit) that are at their peak in mid to late summer. Depending up on if the pit is free or attached to the fruit, nectarines are classified as (like the peach) free stone or clinging.  Yes, the fruits have slightly different tastes and textures, but it’s really so slight that in a peeled, blind taste test it’s almost impossible to tell the difference. They can be substituted for each other in most any recipe and rather than give you more than the basic facts that the fruit is a good source of  vitamins and minerals, low in calories and great in both sweet and savory dishes I thought I’d just give you bunches and bunches of recipes and let you get started cooking.

 

BROWN SUGARED NECTARINES

 

1 tablespoon butter or margarine

5 large nectarines (about 1 1/2 pounds), or peaches (which must be skinned)

1 tablespoon freshly squeezed lemon juice

2 tablespoons brown sugar

Sweetened whipped cream, whipped topping or ice cream (optional)

 

Set a strainer over a bowl and cut the nectarines into slices and place them the strainer. Heat the butter in a skillet over medium heat. When it is hot add the nectarines and saute them until they start to soften and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the brown sugar over the top of them and cook until the juices thicken and the sugar caramelizes slightly, about 1 minute. Add the lemon juice and cook until the juices thicken, then add any of the juice that collected in the bowl. Stir to combine and cook until the juices are very thick, which will take a minute or so. Total cook time should be 5 to 6 minutes. Spoon the nectarines to 4 individual serving dish and let cool for 1 to 2 minutes. Serve with whipped cream or ice cream. Serves 4. This recipe can be doubled or tripled.

 

Modified from Epicurious August 2001 by Susan Herrmann Loomis

CHICKEN AND NECTARINE SALSA

 

1 tablespoon brown sugar

1 tablespoon olive oil

1 tablespoon fresh lime juice

2 teaspoons chili powder

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces

1 large red onion, cut into 32 (2-inch) pieces

2 to 3 tablespoons olive oil

 

Salsa

2 cups diced nectarine (about 3)

1/2 cup diced red bell pepper

1/4 cup thinly sliced red onion

2 tablespoons fresh cilantro leaves

1 1/2 tablespoons fresh lime juice

2 teaspoons minced seeded jalapeño pepper

1/4 teaspoon kosher salt

1/2 cup diced peeled avocado

 

In a bowl combine the chicken pieces, brown sugar, lime juice, olive oil chili powder, garlic, salt cumin and pepper. Mix to coat, cover and let sit for 30 minutes. In a large skillet heat the oil and then saute the chicken (discard liquid marinade) and onion for about 10 to12 minutes or until chicken is done, stirring occasionally. While the chicken is cooking in a bowl combine the nectarine, bell pepper, red onion, cilantro, lime juice, jalapeno and salt. Mix to combine and then gently stir in the avocado. Place the chicken and onion on a platter and serve with the salsa. Serves 4.

 

Modified from a recipe from Jennifer Martinkus, Cooking Light July 2011

 

BLUEBERRY AND NECTARINE BREAD

 

1 1/2 cups flour, divided

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon allspice or nutmeg

1/4 teaspoon salt

1/3 cup butter or margarine, room temperature

1 teaspoon orange zest

1/4 cup orange juice

2 eggs

2 nectarines

2/3 cup blueberries, fresh or frozen

 

Topping:

2/3 cup chopped pecans

1 tablespoon sugar

1 teaspoon cinnamon

 

Preheat oven to 350. Grease a loaf pan and set it aside. Combine 1/3 cup pecans, sugar and cinnamon.  Set aside.  In the bowl of an electric mixer or food processor combine the flour, sugar, baking powder, baking soda, allspice and salt. Mix just to combine and then add in the butter, eggs orange juice and orange zest.  Mix to combine for 2 to 3 minutes but don’t over mix.   By hand, fold in the fruit and remaining pecans. Spoon the batter into a loaf pan and sprinkle the  topping over the top.  Bake 50  to 60 minutes or until a tester comes out clean.  Cool in pan for ten minutes, remove the bread from the pan and then  cool to room temperature on a cooling rack. Makes 1 loaf.

 

Modified from epicurious.com

SALMON WITH FRESH NECTARINE BERRY COMPOTE

 

6 – 5 ounces fresh skinless salmon fillets, about 1-inch thick

4 tablespoons bottled barbecue sauce

3 nectarines, pitted and chopped

1 cup fresh blueberries

1/2 cup chopped toasted pecans

Lemon wedges

 

Brush the salmon with 3 tablespoons of barbeque sauce and season the salmon with salt and pepper. Using a grill pan or grill cook the salmon for 8 to 10 minutes until done. While it’s cooking in a bowl combine the nectarines, blueberries, pecans, and the remaining barbecue sauce. Mix well, mashing the fruit slightly. Season with salt. Serve salmon with salsa and lemon wedges. Serves 6.

 

My files source unknown

 

NECTARINE AND PISTACHIO COUSCOUS

 

1 cup couscous

1 1/2 cup water

1 tablespoon apple cider or rice wine vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

2 organic nectarines, diced

1 bunch chopped parsley (stems removed) (about 1 1/2 cups packed leaves)

1/2 cup pistachios, chopped

1/4 cup thinly sliced green onions

 

Bring 1 1/2 cups water to a boil in a saucepan. Stir in the couscous, cover and remove from heat. Let it stand, covered stand 5 minutes, then take off the top and stir it. In a large bowl, whisk together the vinegar, mustard, salt and pepper. Whisk in the olive oil and then set it aside. In a large serving bowl combine the couscous, nectarines, parsley, pistachios and green onions and the dressing, toss to combine. Season with salt and pepper to taste. Serves 4. This recipe can be doubled or tripled. Can be served cold or at room temperature.

 

My file, source unknown

PECAN STUFFED NECTARINES

 

1/2 cup pecan pieces

2 tablespoons sugar

1 large egg yolk

2 nectarines, halved and pitted

1 tablespoon brown sugar

Pinch of cinnamon

Maple syrup

 

Preheat oven to 425. Grease a 9X13 baking pan and set it aside. In the bowl of a food processor process the pecans until they are finely ground. Add 2 tablespoons sugar and the egg yolk and pulse until combined. Arrange the nectarine halves, cut sides up, in the baking pan. Divide pecan/sugar mixture between the nectarine halves, mounding it in center of each half. Combine the brown sugar and cinnamon and then sprinkle it over the top of the nectarines. Drizzle a little maple syrup over the top. Bake, uncovered for 10 to 15 minutes. Don’t let the nectarines get too soft. Serves 4. This recipe can be doubled or tripled. Great served with whipped cream or ice cream.

 

My files, source unknown

 

NECTARINE, MANGO AND AVOCADO SALAD

 

1/2 cup plain yogurt or sour cream

1/2 cup mayonnaise

2 tablespoon rice wine vinegar

2 teaspoon sugar

1/2 teaspoon pepper

1 head red leaf or romaine lettuce; torn into bite-size pieces

2 to 3 cups fresh baby spinach

4 Nectarines, sliced

2 mangos, sliced

2 avocados peeled, sliced

1/4 cup sliced green onions

Smoked almonds or candied almonds for garnish

 

In a bowl combine the yogurt, mayonnaise, vinegar, sugar and pepper. Whisk to combine. Cover and refrigerate. In a bowl combine the lettuce, onions, spinach, nectarines and mango. Toss to combine. Gently add the avocado and spoon the dressing over the top. Gently mix to combine. Garnish with the almonds. Serves 8

My file, source unknown

 

SHRIMP AND NECTARINE SALAD

 

1/4 cup oil

3 tablespoons fresh lime juice

1 piece peeled fresh ginger; (1 1/2 inch)

1 1/2 tablespoon honey

1/8 teaspoon hot sauce

1 head red leaf or romaine lettuce; torn in large pieces

1 1/2 lb shrimp, cooked, peeled and deveined

2 to 3 ripe nectarines cut in thin wedges (2 3/4 cups)

1 large ripe avocado; halved, seeded, peeled and sliced thin lengthwise

1/2 cup minced red onion

1 cup fresh basil leaves; cut in thin strips

1 small can water chestnuts, drained

 

In the bowl of food processor or blender combine the oil, lime juice, ginger, honey and hot sauce. Process until smooth and set it aside. In a salad bowl combine the lettuce, shrimp, nectarines, avocado, red onion, water chestnuts and basil. Drizzle the dressing over the top of the salad, toss to coat and serve. Serves 4.

 

Modified from about.com

Super Dupper Ice Box Cake Recipes/Kosher

Anyone who has ever read one of my columns knows I am a huge fan of dessert. In fact, if given the choice, I’ll eat it first. While baking something is my typical motis operandi when the temperature and humidity starts edging toward thermo nuclear meltdown my feelings lean towards less towards cooking and more towards how cold can I make the sweet for the end of my meal.

I suggest we all veer straight towards the quaintly named Icebox cake. For those of us not born before the 1930’s an ice box is the storage unit that was the precursor to the refrigerator where “big blocks of ice” were delivered to the home to place in the “ice box” to keep food cold. Yep, this is how they did it in the olden days when we walked 10 miles to school each day (both ways up hill) and when the Slurpee ®  didn’t even exist.

Ice box cake is a slight misnomer. It’s usually a dessert like recipe that contains layers  of custard or curd or whipped cream layered between, cake, graham crackers, cookies or graham cracker or cookie crumbs. These layers of yummy “rest” or “set up” in the refrigerator (as opposed to the freezer) for a several hours or overnight so that all the ingredients evolve into a single, luscious, creamy cake like dessert that will remind you of an  éclair, cake, cookie and the best thing you’ve ever eaten all rolled into mouth full after mouth full of delicious.

Now for the easy part, putting together you ice box treat. For expediency sake most people usually opt for store bought cookies or cakes for the key ingredient because, like I said, I don’t wanna cook when it’s too hot. Sometimes though, you do have to make the cake or cookie as it’s a key ingredient of the recipe.  That being said I typically make my own, whipped cream, custard, curd or pudding as I’m not a big fan of their “imitation” flavors. I usually avoid recipes that require gelatin as I’m not a big fan of the texture it creates.

Most of the following recipes are quite flexible and forgiving when it comes to the ingredients. You have the luxury, dare I say freedom to interchange most of the ingredients and individualize your creations according to your (or your guests) preferences. Hate strawberries? Use raspberries or blackberries. Don’t like chocolate cookies? Use a vanilla or pecan one. Lactose intolerant?  Get the non dairy whipped topping. Just remember, no matter what you put together, cold in 100 degree weather is always delicious. I am, however, making no comment on the amount of calories you will consume when you decide that leftovers are just not an option.

CHOCOLATE AND CREAM CHEESE ICE BOX CAKE

1 package (18-1/4 ounces) German chocolate cake mix

1 egg

1/2 cup butter, melted

1/2 cup chopped pecans

 

FILLING/TOPPING:

1 package (8 ounces) cream cheese, softened

1 cup sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

3 cups cold milk

2 packages (3.4 ounces each) instant French vanilla pudding mix

1/4 teaspoon ground nutmeg

1/4 teaspoon rum extract

2 tablespoons chopped pecans, toasted

 

Preheat oven to 350. Grease a 9X13 baking pan.  In a large bowl, combine the cake mix, egg, butter and pecans until they form a crumb mixture. Press the mixture  into the prepared pan. Bake  for 15 to 20 minutes . Cool completely.

 

In the bowl of an electric mixer or food processer combine the  cream cheese and sugar and beat or process for about 2 minutes or until combined. By hand, fold in 1 cup of the whipped topping. Spread the mixture over the top of the cooled crust. Refrigerate for 10 minutes.

In another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Stir in nutmeg and extract. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with pecans. Refrigerate for at least 2 hours. Serves 16.

 

Submitted by Irene Koslowski Chicago IL source unknown

 

CLASSIC CHOCOLATE COOKIE ICE BOX CAKE

 

3 cups heavy cream

3 tablespoons sugar

1 tablespoon vanilla extract

2 (9-ounce) packages chocolate wafer cookies [or, make your own!]

Unsweetened cocoa (or chocolate shavings)

 

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center. Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings.

 

Adapted from The Magnolia Bakery Cookbook

STRAWBERRY ICE BOX CAKE WITH FUDGE DRIZZLE

 

2 pounds fresh strawberries, washed, hulled and sliced thin (save 5 or 6 whole ones for garnish)

3 1/4 cups whipping cream, divided (3 cup +1/4 cup)

2/3 cup powdered sugar, divided (1/3 +1/3)

1 teaspoon vanilla

4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers

2 ounces dark chocolate, finely chopped

1 tablespoon butter

 

In the bowl or an electric mixer, whip 3 cups of cream until they form medium peaks. Add the powdered sugar, vanilla and whip to stiff peaks. .

 

Spread a dollop of the whipped cream on the bottom of a 9×13 inch baking pan. Place six graham crackers on top of the whipped cream. Gently spread more whipped cream on top of the graham crackers. Place a layer of sliced strawberries on top. Repeat this process to create three more layers (total four layers of graham crackers and 3 layers of strawberry slices) End with a layer of whipped cream.

 

To make the frosting, in a microwave bowl combine the chocolate butter and ¼ cup cream. Heat just until the chocolate and butter melt. Whisk slightly and then add the remaining powdered sugar. Whisk vigorously to remove any lumps. If there are lumps microwave for at 10 seconds and whisk again. Drizzle the fudge frosting over the top. Refrigerate for at least four hours. Garnish with the whole berries. Serves 10 to 12.

 

My files, source unknown

 

EASY LEMON ICE BOX PIE

 

1 small can sweetened condensed milk

1/2 cup lemon juice

1 graham cracker crust, readymade is fine

2 to 3 cups whipped topping or whipped whip cream

 

Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour.

 

My files, source unknown

STRAWBERRY PRETZEL ICE BOX PIE

I saw a version of this recipe in a magazine a few weeks ago and just had to make it. It was AMAZING!

 

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

2 cups whipping cream, divided

1/3 cup granulated sugar

 

Preheat oven to 350. In a bowl combine the crushed pretzels, melted butter and brown sugar then firmly press it on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned then let cool completely. In the bowl of a food processor chop up the strawberries, brushing down the sides as needed until they are in smallish pieces but NOT puréed. Remove them from the bowl. Place the sweetened condensed milk and cream cheese in the bowl (you don’t have to clean it out) and process until smooth. By hand, fold in the strawberries. In the bowl of an electric mixer beat 3/4 cup whipping cream until soft peaks form. Gently fold the whipped cream into strawberry mixture. Spoon the strawberry filling into prepared crust. Cover and freeze 8 to 12 hours or until firm. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm. Serves 8

 

Modified from a recipe in Southern Living JUNE 2012

 

CHOCOLATE CRUST LEMON RASPBERRY ICE BOX PIE

 

1 (9 inch) chocolate cookie pie crusts (store bought or homemade)

 

Filling

2 (3 ounce) packages cream cheese, softened (do not use low or no fat)

1 (14 ounce) can sweetened condensed milk

1/3 cup fresh lemon juice

1 teaspoon vanilla

 

1 1/2 pints fresh raspberry (more for garnish if you like)

1 cup whipping cream

2 tablespoons powdered sugar, sifted

 

In a bowl of an electric mixer or food processor combine the cream cheese and condensed milk. Beat or process smooth and fluffy, 2 to 3 minutes. Add in the lemon juice and continue beating for 1 minute. Add the vanilla and then spoon the mixture into the prepared pie crust. Cover with and refrigerate for at least 3 to 4 hours or overnight. When you’re ready to serve sprinkle 1 pint of the berries over the top.  Then in the bowl of an electric mixer beat the whipping cream until it has soft peaks. Add in the powdered sugar and remaining raspberries and beat until the mixture has stiff peaks. Gently spread the raspberry whipped cream over the raspberries on the top of the pie. Slice and serve right away, garnishing each slice with additional raspberries.

 

My files, source unknown

 

AMBROSIA ICE BOX CAKE

 

1/2 cup pineapple juice

3 eggs (2 yolks room temperature)

2/3 cup sugar

2 tablespoons cornstarch

2 tablespoons unsalted butter (cold)

1 tablespoon fresh lemon juice

1 pinch fine salt

1 orange

2 tablespoons orange juice

1 tablespoon sweet white wine

1 cup whipping cream

1 tablespoon powdered sugar

18 ladyfingers (soft)

12 cup shredded coconut (sweetened, lightly toasted)

 

In a sauce pan bring the pineapple juice to a simmer. In a small bowl whisk together the eggs, yolks, sugar and cornstarch. Slowly pour the hot pineapple juice into egg mixture, while whisking constantly. Return mixture to pan and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove the  mixture  from the heat and then whisk  in the butter, lemon juice, and salt. Pour the mixture into a bowl, cover and refrigerate for at least 2 hours.

 

Zest 1 orange and place it in a bowl. Peel and section the orange, then cut the sections into pieces. Combine the pieces and the zest. In the bowl of an electric mixer whip the whipping cream together until it form soft peaks. Fold in the orange and zest. Whip cream and confectioners’ sugar together until soft peaks form and fold into chopped orange.

 

Combine the orange juice and white wine in a bowl. Lightly brush the ladyfingers with this liquid and then press into bottom and along sides of 6 ramekins. Evenly divide the pineapple curd among ramekins. Top each with the orange whipped cream and toasted coconut. Refrigerate until set, at least 2 hours or overnight. Release cakes from ramekins to serve. Serves 6

 

Modified from Yummly.com

Peaches and Cream/Recipes for the summer

Fresh peaches are starting to appear in the produce sections these days and I thought having a guide to help you pick out the very best of the best will set you on the road to delicious.

Peaches have been grown in the United States since the Spaniards brought them to North America in their early explorations. They’ve played an integral  part in making the fruit industry in Georgia, South Carolina and California as successful as has been (just check out the names of a lot of Atlanta streets to see what type of influence the peach has).

You should look for peaches that are unblemished and not to firm. Fresh peaches spoil quickly so don’t buy too many unless you’re going to use them. Peaches don’t get sweeter after they are picked so make sure get the ripest ones you can. If you need to peel your peaches (and you don’t have too, there’s bunches of stuff that’s good for you in the skin) you should blanch them in boiling water for about 1 minute and then drop them into ice water immediately to cool and then peel. The skin should come off easily. Just know that peaches will turn brown very quickly after they are cut so you should sprinkle them with lemon or lime juice if you aren’t going to use them immediately.

The phrase peaches and cream can literally mean eating “peaches” and “cream” together in a dish or pie or cake or whatever way your imagination (or taste buds) desire. The following recipes all combine peaches and some kind of cream or cheese and every single one of them is going to make you say you’all come back and try me again real soon!

SUPER DOOPER PEACHES AND CREAM PIE (dairy)

 

3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 (3 ounce) package non-instant vanilla pudding mix

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 (29 ounce) can sliced peaches, drained and syrup reserved

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

1 teaspoon ground cinnamon

1 tablespoon sugar

 

Preheat oven to 350. Grease sides and bottom of a 10 inch deep-dish pie pan.

In a mixing bowl of a food processor combine flour, salt, baking powder and pudding mix. Process just to combine. Add the butter, egg and milk and process until combined. Pour the mixture into the prepared pie pan. Arrange the peach slices on top of the pudding mixture. Don’t clean the processer bowl. Put the cream cheese in the bowl until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Process until smooth. Spoon the cream cheese mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle it over the top of the peaches. Bake for 30 to 35 minutes, until golden brown. Chill completely before serving. Serves 8.

 

Modified from a recipe by Debbi Borsick, source unknown, submitted by Tracey Malrick

 

PEACHES AND CREAM BAKE (dairy or pareve)

 

1 lb French bread or challah egg bread, cut into chunks

8 large eggs

2 1/2 cups milk or ½ and ½ or non dairy substitute

1/3 cup sugar

2 teaspoons vanilla

2 15-oz. cans sliced peaches packed in juice, drained

2/3 cup packed brown sugar

1 teaspoon cinnamon

 

Grease a 9X13 baking pan. Arrange the bread pieces so they fit tightly in the pan. In a large bowl, combine the eggs, milk, sugar and vanilla and whisk to combine. Pour the liquid over the bread. Arrange peach slices on top of the mixture and sprinkle the brown sugar and cinnamon over the top. Cover tightly with plastic wrap and refrigerate for at least 8 hours. 30 minutes before baking take the pan from the refrigerater. Preheat oven to 350. Bake, uncovered until the top is lightly browned and cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving. Serves 8.

 

Modified from about.com

PEACHY CREAM CAKE (dairy)

 

3/4 cup self rising flour (yes self rising)

1 pkg. cheesecake or vanilla instant pudding mix (3.4 ounce)

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 large (about 28 ounces) can sliced peaches, drained, save the juice

8 oz. cream cheese, softened

1/2 cup sugar

1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar

 

Preheat oven to 350. Grease a 10 inch deep dish pie plate. In a mixing bowl combine the flour, pudding, butter, egg and milk. Mix to combine. Spread the batter into the prepared pan. Arrange the peach slices over the top of the batter. In the bowl of an electric mixer or food processor combine the cream cheese, sugar and 3 tablespoons peach juice and process for 2 minutes. Spread the topping over the top of the peaches, leaving a 1 inch border. Sprinkle the cinnamon sugar over the top of the cream cheese mixture. Bake for 35 to 45 minutes. Cool and refrigerate. Serves 8.

 

Submitted by Charlie Aronoes NY, NY, source unknown

PEACHES AND CREAM CHICKEN SALAD (meat)

 

2 cups cubed cooked chicken

1 tablespoon herbs de Provence

1 1/2 cups seedless red or green grapes, halved

1/2 cup chopped celery

1/2 cup slivered almonds, toasted

1 fresh pineapple cut into tidbits

3 to 4 peaches, sliced

1 head of romaine lettuce, shredded

2 cups fresh baby spinach

 

DRESSING

3/4 mayonnaise

1 teaspoon herbs de Provence

1/2 cup frozen pareve whipped topping, thawed

1/2 teaspoon salt

3 tablespoons pine nuts

 

In a salad bowl combine the chicken, 1 tablespoon herbs de Provence, grapes, celery, almonds, pineapple and peaches. Mix to combine. In small bowl combine the mayonnaise, herbs de Provence, whipped topping, salt and pine nuts. Mix to combine. Pour the dressing over the chicken mixture; stir gently to combine. To serve, arrange the lettuce and spinach on a serving platter or individual plates; spoon chicken mixture over greens. Serves 8.

 

Modified from tablespoon.com

 

CREAMED CHICKEN AND PEACHES (meat)

 

1 tablespoon olive oil

4 boneless skinless chicken breasts

Salt and pepper

3 peaches, cut into wedges

1 shallot or 1 tablespoon onion, minced

1/2 cup white wine

2 tablespoons Dijon mustard

1/2 cup non dairy liquid almond milk or soy milk

1/3 cup snipped chives or green onions

 

Heat the oil in a large frying pan.  Lightly sprinkle both sides of chicken with the salt and pepper and then cook them just until golden on each side so that it’s just done in the middle 10 to 12 minutes. Immediately remove the chicken from the pan and set it on a plate and set it aside.  After removing the chicken from pan, reduce heat to medium and add the wine. Stir so that the bits on the bottom are scraped up. Add the peaches and onion and stir to coat, 3 to 4 minutes. Stir in the mustard and no dairy substitute, whisk to combine. Place the chicken into the sauce and cook, uncovered for 2 to 3 minutes. Spoon the sauce over the chicken as it cooks. Season with more salt and pepper if needed. Place on a serving platter and sprinkle the top with chives and serve. Serves 4

 

Modified From Chatelaine Magazine

 

GRILLED PEACHES AND MOZZARELLA (dairy)

 

1 lb block or ball of mozzarella, cut into slices

5 to 6 ripe Peaches (not too mushy), cut in half, pitted

1 tablespoon minced onion

2 tablespoons oil

1 head each romaine and bibb lettuce, combined

1/3 cup rice wine vinegar

1 tablespoon fresh lime juice

Zest of one lime

1 tablespoon honey

1/2 cup olive oil

salt and pepper to taste

1/3 cup shredded basil leaves

 

In a small bowl combine the minced onions and vinegar.  Whisk in the lime juice, zest, honey, salt and pepper. After the mixture is combined add olive oil and whisk to combine then set it aside. Arrange lettuce on a large platter and set it aside.

 

Brush a  grill pan with oil and then grill the peach halves, cut side down for about 3 or 4 minutes or until there are grill marks and the peaches are warm. Flip them over and grill for 2 to 3 more minutes.  Place the peaches on a cutting board and cut them into thin slices. Arrange the peaches and mozzarella slices on top of green in whatever pattern you like. Sprinkle the shredded basil over the top and then drizzle the dressing over the top and serves. Serves 8.

 

From my files, source unknown

 

CREAMY PECAN PEACH PIE (dairy)

 

1 readymade pie crust uncooked

4 cups sliced peeled peaches

2 tablespoons peach preserves

1 cup sugar

1 cup (8 ounces) sour cream

3 egg yolks

1/4 cup flour

1 teaspoon vanilla

 

TOPPING:

1/2 cup flour

1/2 cup packed brown sugar

1/4 cup sugar

3 tablespoons chopped pecans

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed

 

Preheat oven to 425. In a large bowl, combine peaches and preserves. Spoon the mixture into the pie shell. In bowl combine the sugar, sour cream, egg yolks, 1/4 cup flour and vanilla. Whisk to combine and then pour the mixture over the peaches. Bake for 30 minutes. Meanwhile, in a small bowl, combine the 1/2 cup flour, sugars, pecans and cinnamon. Cut the butter into the mixture until it resembles crumbs. Sprinkle the crumbs mixture over the top of the peaches.

 

Bake for 15 to 20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving.  Serves 8.

 

Modified from tasteofhome.com

 

KIWI PEACH AND CREAM SALSA (dairy)

You can vary the amount of fruit or onion in this salsa and a few drops of a hot sauce can be added if you like a little kick to your salsa.

 

1 pkg (8 oz.) Neuchâtel or cream cheese, softened (you can use chive cream cheese)

2 peaches, chopped

2 to 3 kiwi, peeled, chopped

1 red pepper, finely chopped

4 to 6 green onions, sliced thin, green and white parts

2 to 4 tablespoons finely chopped parsley or cilantro

1/2 to 2/3 cup creamy Italian Dressing

Corn chips or crackers

 

Spread the cream cheese on to the bottom of serving plate leaving about an inch around the edge. In a bowl combine the kiwi peaches, red pepper, green onion, parsley and the Italian dressing. Mix to combine and then spoon the mixture over the cream cheese. Serve with chips and crackers. Serves 8 to 10

 

My files source unknown

 

Carrots Carrots and More Carrots/ Kosher and Non Kosher Recipes

 

So when is a vegetable bargain REALLY bargain? Answer:  when it’s a 10lb bag of carrots and you only need 2 lbs but the 10lb bag is only $1 more than the 2 lb bag. No brainer, you buy it. The truth is I always have carrots in the fridge; sometimes I just have more of them than other times. It’s when I have too many that I really great creative.

Carrots are my go to veggie that are always in season and ALWAYS cheaper than any other vegetable out there. They are delicious cooked or fresh you can always count on them to lend color and fiber to any meal. I call them the Robin Williams of vegetables, all over the place when it comes to their color. They come in the ever popular international orange we all recognize, white, or red, yellow purple (yes purple) and everything in between. On top of being the “pretty” vegetable  carrots  are a terrific source of  potassium, manganese, foliate, phosphorus, magnesium and vitamins A, B1, B3, B6, C and K.

So now I’ve got all these carrots and I can only needed 2lbs for the soup I was making (recipe below). I figured that since I had them I might as well use them all at once because, well, I just cook that way. I went digging for carrot recipes that were just a little bit different and easy to make and delicious enough that even the most finicky of non veggie lovers would like.

 

PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

 

2 tablespoons olive oil

1 pound carrots (about 4 large), peeled, cut into bite sized pieces

1 pound large parsnips, peeled, cut into bite sized pieces

kosher salt

1 teaspoon sugar

2 tablespoons butter or margarine

1 tablespoon chopped fresh rosemary

1 1/2 tablespoons honey

 

Heat the oil in large skillet. Add the carrots, sugar and parsnips and saute until the carrot and parsnips start to brown, 10 to 12 minutes. Add the butter, rosemary, and honey and mix to coat. Cook, stirring constantly until the vegetables are coated about 3 to 4 minutes. Season to taste with salt and pepper.  Serves 8

 

Modified Bon Appétit November 2007 submitted by Molly Stevens

CARROT SLAW

 

6 medium carrots, shredded.
1/2 a head of green cabbage, shredded

1/2 a head of red cabbage, shredded.

4 green onions, sliced thin
2/3 cup of mayonnaise

1 tablespoon sugar
1 1/2 tablespoon of orange juice

Salt and pepper to taste
1/2 to 1 cup salted sunflower seeds

 

In a large bowl, combine the carrots, green onions, cabbage. Toss to combine. In another bowl combine the mayonnaise, sugar and orange juice. Whisk to combine and season with salt and pepper to taste. Pour the dressing over the carrot mixture and toss to coat. Refrigerate for at least 1 hour but up to 6 hours before serving. Sprinkle the sunflower seeds over the top and serve. Serves 10 to 12

CARROT SOUP WITH A KICK

 

8 carrots, chopped
5 celery stalks, cut into pieces

1 parsnip, peeled, cut into small pieces
1 tablespoon of minced garlic
1 large onion, chopped

4 cups of water
1 tablespoon of olive oil
1 to 2 teaspoons of curry powder
sea salt to taste

 

In a large soup pot heat the olive oil. Add the garlic, celery and onion for 4 to 5 minutes, stirring constantly until they are soft. Add the curry powder and mix to coat. Add the carrots, parsnip, and water. Cover and cook for 30 to 40 minutes or until the vegetables are tender. Cool slightly and then process in a food processor or blender until the soup is smooth. Season with salt and pepper to taste. Heat and serve. Serves 6 to 8.

 

Submitted by Antonia Marcarni Chicago IL

CARROT & PASTA

 

3 large carrots, washed, peeled

3 tablespoons olive oil

A little kosher salt

1 onion, sliced into rounds

1 red bell pepper, diced

2 teaspoons minced garlic, finely diced

2 teaspoons dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup your favorite spaghetti sauce

1 lb cooked pasta, spaghetti, rottini or bow tie

 

Using a vegetable peeler, peel the carrots into long thing strips. Place the strips in a bowl and sprinkle them with a little kosher salt. Place the oil in the bottom of a large pan and add the carrots and onions and stir frequently.  When the carrots start to soften, add the garlic and pepper and continue cooking for about 5 minutes but make sure not to let the veggies get too browned. Add the spaghetti sauce, oregano and basil and then continue to simmer until the everything is hot. Serve the sauce over the cooked pasta. Serves 6 to 8.

 

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APRICOT CARROTS WITH WILD RICE PILAF

 

3 cups baby carrots or regular carrots, peeled and cut into bite sized pieces

1 large onion, chopped

1 tablespoon minced garlic

2 tablespoons oil

12 to 16 dried apricots, chopped

3 tablespoons brown sugar

1/8 teaspoon ginger

1/8 teaspoon cloves

1/8 teaspoon allspice

salt and pepper, to taste

1/4 cup water

2 cups wild rice/white rice mix cooked

 

Steam carrots until tender, but still firm and then set them aside. In a skillet saute the onions and garlic in the oil until the onions are soft. Add the ginger, cloves, sugar, and apricots and cook for 2 or 3 minutes until the sugar has been incorporated. Add the water and whisk until the sauce thickens slightly.  Add the carrots, and cook for a few minutes until the carrots are hot throughout. Add the rice, mix to combine and serve. Serves 6.

 

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ULTIMATE CARROT CAKE

 

2 1/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

4 eggs, at room temperature

1 1/2 cups sugar

1 cup oil

1/2 cup buttermilk or milk or non dairy substitute

2/3 cups firmly packed brown sugar

2 teaspoons vanilla

1/2 cup crushed pineapple, drained

1 pound finely grated carrots

1 cup toasted chopped pecans

1 cup golden raisins

1 batch Cream Cheese Frosting (recipe follows)

 

Preheat oven to 350. Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl.  Set aside.

 

In a large bowl combine the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together, mix to combine.   Add the dry ingredients to the wet ingredients and mix until fully incorporated.   Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.

 

Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean. Cool cakes in their pans for at least 30 minutes before attempting to remove them.  Then, removed from the pans and peel off the parchment paper.  Continue to cool the cakes completely before frosting.

 

To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer.  Using an offset spatula, spread the frosting evenly over the surface.  Carefully place the second layer on top.  Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides.  Spread the icing around the sides of the cake, adding more as needed.  Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.

 

Cream Cheese Frosting

16 ounces cream cheese, softened

4 ounces (1 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

1 teaspoon orange extract

3-4 cups confectioners’ sugar to taste

 

Beat cream cheese and butter together until smooth.  Add extracts and beat just until incorporated.  Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want.  You may not need to add all of the sugar.

 

Adapted from The Essential Baker via Zoe Bakes

© Eileen Goltz carrots12

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