Watermelon-Feta Salad

This light, fresh salad is easy to whip up and perfect for a Labor Day picnic. You can also add cucumber cut into a one-inch dice, if you like. This is even quicker if you buy precut watermelon and crumbled feta.

Ingredients

6 cups watermelon, cut in 2" cubes

2 cups arugula

2/3 cup feta, crumbled

1/3 cup orange vinaigrette

1 tbsp. fresh basil, snipped

Instructions

Drain the cut watermelon in a colander for 15 minutes so that the salad doesn't become too juicy. Toss all ingredients together in a large bowl. Top with the basil, if desired. Let sit for 15-30 minutes before serving.

Read more...

Triple Berry/Cream Shortcake Bars

Even better than strawberry shortcake!

When we took a cooking course in Tuscany, we learned how to make a traditional apricot tart with the super-fresh and aromatic apricots the villa owners grew on their Agriturismo farm. I still have to write and post that delectable recipe, but I've used the basic shortbread crust for a lot of tarts and dessert bars since then.

The beginning of June is prime strawberry season here in Chicago. When I was growing up in the country, my birthday always had fresh strawberries in it - usually ones I'd picked that morning. The smell of a perfectly ripe strawberry brings me back to those dewy mornings walking barefoot out to the strawberry patch...and my mom brewing fresh jam in the afternoon. Lovely.

Ingredients

For the Crust

1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour 

1/2 teaspoon baking powder

1 tsp vanilla extract

2 tsp lemon zest

For the Bars

12 oz. light cream cheese
1 tbsp vanilla
1 tbsp vanilla
1 cup sliced strawberries
1 cup blueberries (or blackberries, or both!)
1 cup raspberries

1/3 cup Triple Sec liqueur

Instructions

Preheat oven to 350 degrees. In a mixing bowl, cream the butter and sugar together until fluffy. Stir together the flour and baking powder. Slowly add it to the butter mixture while mixing. 

Grease a 9x11 baking pan and spread the dough on the bottom of the pan. Bake for 18-25 minutes, or until golden brown. Let cool 15 minutes.

Whip the cream cheese, vanilla, and sugar together. Spread over the crust, then top with rows of berries. Drizzle the orange liqueur over the berries. Cut into squares and refrigerate until ready to serve.

Makes 15-18 bars.

Read more...

Sausage & Apple Skewers with Honey-Mustard Glaze

A few days later, one of my friends gave me an enormous bouquet of sage and kale from her garden. I fried up some of the sage, Italian-fashion, but saved some for these luscious fall-flavored sausage skewers. We used firm honeycrisp apples, as they hold their shape well when cooking, along with curls of white onion and slices of those fresh sage leaves. A super-easy honey-mustard sauce goes over the top - so delicious.

Ingredients

10-12 wooden skewers

1 pound mild Italian Sausage, cut into 1-inch pieces
1 pound hot Italian Sausage, cut into 1-inch pieces
2 cups firm tart apples, like Honeycrisp, Granny Smith, or Jonathan, cored and cut into 1-inch cubes
1 cup onion, cut into quarters, then separated into leaves or curls
5 large sage leaves, torn into small pieces
1/2 cup honey
1/3 cup stone ground mustard
3 tbsp apple cider viegar
2 tsp garlic powder

Directions

Soak the wooden skewers for about 15 minutes, to prevent burning. Preheat the oven to 400 degrees, or the grill to medium heat.

Thread the sausage, apple chunks, onion, and sage pieces onto the skewers. Whisk together the honey, mustard, vinegar, and garlic powder, then drizzle half over the skewers.

If roasting in the oven, place the skewers on a baking sheet and cook for 15 minutes. Flip them over, drizzle with the remaining glaze, then roast until the sausage is fully cooked, about 15 to 20 minutes more.

If grilling the skewers, place directly on the grill and cook them, turning frequently, for about 30 minutes, basting them with the honey-mustard glaze occasionally.

Serves 4.

Read more...

Caribbean Rum Punch

Want to make a big pitcher of punch for cookout guests? This Caribbean punch is sweet and smooth and just right for hot summer days. During one of our trips to the Caribbean, we sampled a number of rum punches and asked everyone we met how they made theirs. After lots of sampling and trial and error, we formulated a luscious recipe.

Barbados, hidden beach

The secret is to use juices you'd find on Caribbean islands, like papaya and guanabana. They may be easier to find than you think! Check your grocery store's canned fruit juice aisle. The authentic touch is the fresh cloves, nutmeg, and cinnamon - the native plants that give the Caribbean islands the nickname "The Spice Islands".

St. Lucia, fishing boat

Make it up a few hours before serving, and keep stirring while you serve it, as the heavier spices tend to settle on the bottom. Serve with plenty of ice. In our experience, it's better not to make it too strong, since it goes down quick and easy on a hot summer day.

There's a traditional island song that celebrates rum punch (Planter's Punch), and will help you remember how to make it without a recipe. In Barbados, they say, "One of sour, two of sweet, three of strong, four of weak." The best rum punch we had, though was on a visit to Roseau, Domenica after tubing down the Layou  River. When we asked about the recipe, our host showed us the prickly green soursop fruit and sliced open a papaya so we could take some fresh slices with our drink. Tasty.

Every time the neighbors get together in the summer, we bring a couple of pitchers of this punch. Our downstairs neighbors have traveled all around the Caribbean, like us, and they say this was the best punch they ever had. Win.

Ingredients

1 cup lime juice
2 cups cold simple syrup (1 cup of sugar dissolved in one cup of hot water)
3 cups amber or dark rum
2 cups orange juice
1 cup guanabana (soursop) or pineapple juice
1 cup mango or papaya juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cloves
Fruit slices, for garnish

Directions

Stir together all ingredients. Let it chill for 30 minutes in the fridge. Pour over ice in tall glasses and garnish with fruit slices. A pretty straw is highly recommended.

Makes about 20 4-oz servings.

Read more...

Country-Style Strawberry Shortcake

A few years ago, my friend Talea had me over for lunch one summer day. This rustic, buttery shortcake was going to be our dessert, so she had to bake it first to be sure it would cool while we ate. When it came out of the oven, though, it was so fragrant and crumbly that we dived into it, and skipped "lunch" altogether. It was so good.

When I was growing up in the country in Southwestern Michigan, my parents grew strawberries and a lot of other produce. Every summer after school was out we'd be picking strawberries for our breakfasts and stirring big pots of jam. When I got older, I worked on other farms picking fruit in the summertime: berries, peaches, cherries. If you've never picked fruit, let me tell you that the people harvesting these lovely berries are probably crouched down or crawling along rows of short strawberry hills with aching backs. It's hard work. Please, treasure the little bites!

June and strawberries are always linked together in my mind - as strawberries and my birthday are. I made this for my birthday dinner last night after a big dinner of steak with brandy peppercorn-cream sauce and sweet potato fries. I'm surprised I had any room left for dessert.

Ingredients

2 cups flour
1/3 cup sugar plus 1 tsp
1 tbsp baking powder
1/4 tsp salt
2/3 c. butter

2 eggs, separated
1/2 cup milk
1 tsp lemon or orange zest
1 pint of strawberries, sliced
8 oz whipped cream

Directions

Combine all ingredients except egg whites. Form soft dough, then shape into 6 rounds 1/2 inch thick. Brush with egg white and sugar. Bake at 425 degrees for 12-15 minutes, until the tops are golden and the shortcake is cooked through. Cool slightly on rack. Cut in half and serve warm or at room temperature topped with berries and whipping cream.

Serves 6.

Read more...

Crock Pot Apple Butter

 

I guarantee that when you make apple butter, the entire house will smell like every holiday rolled into one day. This recipe comes form my mother, Kathleen Tarr Helbling, and my sweet German friend, Talea Bloom. If you are not blessed with the gift of a bushel of their gnarled, flavorful organic apples, there are plenty of other varieties to try.

Apple butter doesn't actually contain any butter, and is completely fat-free, and I think the name comes from its smooth, rich consistency. This sweet-sour and spicy recipe doesn't take all the fussing and hovering that a lot of jam recipes demand. You just cut up the apples and let them simmer all day in a crock pot, stirring and mushing once in a while, then boil the puree until thick and can them at the end.

This tastes fabulous on whole-wheat honey bread. Yum.

Ingredients

4 lbs of firm-fleshed, tart apples (McIntosh, Jonathan, or Granny Smith are my favorites)
1 cup apple cider vinegar
2 cups water
1 lemon, quartered (note: old lemons have bitter peels; try to find a fresh, plump-skinned one)
1 cup brown sugar
1 tsp salt
White granulated sugar or Splenda (about 2 cups, see cooking instructions)
2 tsp grated fresh ginger
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice

Directions

Cut the apples into quarters, cutting out damaged parts. Don't peel or core them, or pick out the apple seeds. Put the apple pieces into a large crock pot, add the lemon, vinegar, water, and brown sugar, and cover. Turn the crock pot on high and allow to simmer for 6- 8 hours, stirring occasionally and crushing the fruit with a spoon. It is ready when the consistency is similar to applesauce. You can also let the mixture simmer overnight in a crock pot on low, but increase the time to 10 hours and stir it if you get up in the night to use the bathroom or get a snack.

Strain out the solids through a colander. Measure the apple puree. Stir in 1/3 cup of white sugar for each cup of apple pulp. Stir in the salt, cinnamon, ginger, ground cloves, and allspice. Taste and adjust seasonings if necessary.

Pour into a heavy, wide-bottomed saucepan. Simmer on medium-low heat, stirring frequently, until thickened and reduced, about 1 hour. Test if it is ready to jell by pouring a spoonful on a plate and letting it sit in the refrigerator until cool. It should be thick as jam.

Pour into sterilized pint jars, leaving 1/2 inch headspace, and wipe the rims. Screw on lids hand-tight and lower into a hot water bath canner. Boil 15 minutes once the pot reaches a full rolling boil. Remove from the canner and allow to cool. Test the seals before storing.

Makes 3-4 pint jars.

Read more...

Roast Duck with Sweet Cherry Reduction

I'm always thrilled when a food I love suddenly becomes so trendy that I can find it anywhere! I have had a longtime love affair with duck, and luckily so does Joe, so he understands my desire to eat it early and often. Now duck fat fries and duck breast are on lots of menus, and "duck confit" is something I hear coming out of the mouths of ordinary people. Woo hoo!

Sweet cherries seem a little late this year because the Great Lakes region, unlike the rest of America, is having the coldest, rainiest summer I can ever remember. It's fabulous mosquito weather. If you are having trouble finding (and pitting) sweet cherries, frozen ones are good, too.

Fruit is always good to pair with duck because the meat is rather oily and a little tartness sets it off perfectly. The first time we made this roasted duck recipe, I wished I had made about twice as much sweet cherry sauce to freeze for later. I can think of about ten other things I'd like to pour this sauce over.

Ingredients

1 4 lb. duck
1 tsp olive oil
Salt and pepper to taste

For the sauce
1 tsp olive oil
1 small shallot, finely diced
1/2 cup Merlot
1/4 cup balsamic vinegar
1/3 cup chicken stock
1 cup pitted and halved sweet cherries
1 tsp sugar
1 tbsp butter

Instructions

Preheat the oven to 400°F. Put roasting pan on lower oven rack and fill with 2-3 inches of water. Oil a poultry rack and place in the pan with the bird on top, breast side down. Rub with the remaining oil, then sprinkle with the salt and pepper. Roast duck for 1 hour, basting occasionally.

Turn duck breast-side up and roast until dark brown, about 25 minutes per pound in total. The internal temperature should be at least 140 degrees when finished. Let it set for 15 minutes before carving it.


While the duck is roasting, make the cherry sauce.  Heat the oil in a small pot and then add the shallot. Saute until tender. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes, or until the liquid is reduced by half. Put half of the sauce into a blender or food processor and process until smooth, then stir into the sauce.

Serve the duck with sauce drizzled over it, and pass the remaining sauce.

Serves 4-6.

Read more...

Grilled Pineapple with Basil-Tarragon Cream

When you grill pineapple slices, their juices sizzle into caramel and they're richer, smokier. Pair it up with this bright and creamy sauce, and you have breakfast, a side dish, dessert, or all three, if you make enough. This also makes a tasty dip for a spread of fresh-cut fruits.

By the way, I think people should use tarragon more often. I'm on a quest to bring it back into common use. It has a slight flowery licorice flavor, but if you don't like licorice, I'll emphasize that it's a slight hint of licorice or anise. Tarragon is popular in traditional French cooking. We used to grow a tarragon bush at our house, but now that we're apartment-dwellers there just isn't room. The dried leaves are fine, though a bit milder and mellower. Try using in in salad dressings or with poultry and fish, too.

Ingredients

1 cup plain fat free yogurt
1 tsp fresh tarragon, snipped
3 tsp fresh basil leaves, snipped
1 tsp lemon zest
1 tsp honey
1 large pineapple

Directions

About 1 hour before serving, stir together the yogurt, tarragon, basil, lemon zest, and honey. Allow to sit at room temperature until ready to serve.

Cut off the top and bottom of the pineapple, then cut off all the outside skin. Cut out any of the "eyes" of pith in the fruit. Cut out each section of fruit from top to bottom around the core (think of making a hexagonal stop-sign shape). Cut each section into 1-inch thick slices.

Heat the grill to medium-hot. Lay the slices on the grill, or place them on a grill pan and set it on the grill. Cook for 4-6 minutes on each side, or until the surface is turning golden brown and the fruit is heated through. Serve with a scoop of cream sauce on top.

If you have any leftovers, store the fruit and cream separately, so that the sauce doesn't get runny.

Makes 1 cup of sauce and about 30 slices of pineapple.

Read more...

Blackberry Rose Party Punch

We love stirring up big pitchers of punch for summer parties - if you're careful about the mixology, you can sip a punch all afternoon in the sun and just feel a little more loving to all mankind. At Joe's birthday and my graduation party, we served White Summer Sangria. At a lot of neighborhood parties and summer BBQs we've stirred up a concoction that a friend in the Caribbean taught us, an authentic Caribbean Rum Punch.

We were ready for a different party punch for Memorial Day and all the graduation and summer parties ahead. Blackberries are already flooding our grocery stores, and a gorgeous holiday weekend brought out the best in Joe's bartender instincts. I poured out a lot of cups of punch last Saturday night.

Rose wine, lime juice, vodka, berries, and herbs make a bright party drink!

When we downsized from a house to a lakeside apartment after our girls went out on their own, we wondered if we could find a neighborhood tribe as friendly as our wonderful friends in the old neighborhood. We missed Friday night Drinks on the Drive and family bonfires and all our kids playing together in the pools or flashlight tag in the back yards.

While some of our apartment neighbors have come and gone, a few of us get together for weekend Bags games and a few beers in good weather. One of our friends brought a huge supply of fireworks to the 4th of July party two summers ago and we all had a ridiculous amount of fun with fire. This year, we promised them a new punch and Joe totally delivered with this berry and blush wine chiller.

We'll probably keep playing with this punch all summer. I'm thinking blueberries with lavender sprigs, cherries and the tarragon from our pots, and any fresh fruits and herbs we can drop into the drink. Like we always say, use your own favorites or whatever's in season, and make this easy punch recipe your own!

Ingredients

1 bottle of Rose wine (750 ml)

1 cup vodka

1/2 can frozen limeade

1 pint blackberries

2 tbsp fresh marjoram (optional)

Lime slices

Ice

3 cups sparkling water

Instructions

In a pitcher, stir together the wine, vodka, and limeade. Squeeze the berries to release their juice while you drop them into the punch. Put the marjoram in an infuser or tea ball, and drop into the pitcher. Add lime slices and some ice cubes and chill for at least 2 hours.

Before serving, remove the herb infuser and stir in the sparkling water or club soda. Serve over ice.

Makes about 12 cocktails.

Read more...

Maple-Fig Preserves

We ate fresh figs for the first time when we arrived at an agritourismo in Tuscany - a working farm with a bed-and-breakfast style accommodations.  The hosts had prepared an enormous five-course dinner, but on the sideboard sat a simple basket, lined with giant fig leaves, full of pale green figs.

Rosa dei Venti, Creti, Italy

Joe picked up a fig and sliced it. We were enchanted by the simple flavor and crunch of the tiny seeds. Fruit in Italy is astoundingly better than fruit I've tasted anywhere else - and I grew up in the fruit-growing area of Southwestern Michigan.

We rarely see fresh figs in the Chicago area, and when we do they are too expensive to contemplate. Dried figs are a good alternative to make jam. I've been wanting to make this ever since I started to notice fig jam as a condiment on antipasto platters, alongside a selection of dessert cheeses, and as a sauce for pork and game.

I think this would also be wonderful poured over a round of brie and topped with chopped walnuts before heating. (Update: we tried this at Thanksgiving, warmed and poured over cream cheese and topped with pecans. Everybody raved about it, and there were no leftovers.)

Since this is my last week working with wonderful friends in my library, I brought in this jam with crackers last night, along with jars of Roasted Poblano salsa and Green Tomatillo salsa. They seemed to like it! It was nice being able to give them a going-away present; they are some of the friendliest, most helpful people I've ever worked with. I'm trying to hold back tears every time I say goodbye to another friend there.

Ingredients

16 oz. dried figs
2 cups boiling water
1 cup lemon juice
1 cup maple syrup
2 tbsp ground coriander
2 tsp nutmeg
1 tbsp vanilla
2 tsp salt

Instructions

Place the figs in a bowl and pour the boiling water over them. Let them soak 15-20 minutes, or until plump and tender.

Drain the figs, pouring the water into a pan. Set the fruit aside. Add the remaining ingredients to the water, and bring to a boil. Reduce heat, and simmer 5 minutes.

While the syrup is simmering, finely chop the fruit. Add it to the syrup and stir well. Continue simmering 30-45 minutes, or until very thick. Check whether the jam is set by pouring a little onto a cold plate. If it sets, it is ready. You can pour the jam into a jar and keep it in the refrigerator for 2-3 weeks, or follow the canning process below to keep it longer.

If you plan to can the jam, ladle it into sterilized 1/2 pint or pint jars, leaving 1/4 inch headspace. Wipe the rims, then screw on the lids. Process for 15 minutes in a boiling water bath, then allow to cool before checking the seals.

Makes about 4 cups of jam.


You can find other canning and preserving recipes in my book, The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food

Read more...

Johnny Appleseed Rum Punch

Growing up in Southwestern Michigan, fall was one of the busiest times of the year. There were plenty of fruit orchards around us, and U-Pick apple orchards got plenty of business. We always went down the road to Jollay Orchards in Coloma, where if you wanted, they cranked your apples into cider. I can still remember how sweet and pungent the cider mill smelled.

As soon as the temps dip below 60s, heat up this punch and pour it into a thermos for tailgating, hayrides, or bonfires. It'll keep you warm and happy all night.

You can add more or less rum to taste, or skip the rum altogether if you prefer.

Prosit!

Ingredients

1 gallon apple cider
2 cups water
1/3 cup clover honey
1 tbsp ground cinnamon
1 1/2 tsp ground cloves
2 cups dark rum

Directions

Stir together all ingredients except the rum. Heat to a boil, reduce heat, and simmer 5 minutes. Stir in rum before serving. Don't burn your mouth!

Makes about 1 1/2 gallons.

Read more...

Wild Berry Lavender Jam

Last weekend when Joe and I went for a walk in the woods, we found wild blackberry vines studded with fresh berries. I'd been out the week before collecting wildflowers, and I expected the berries would be ready soon. This time, I came to the nature preserve with a couple of plastic bags to bring home the fruit.

Wildflowers from the nature preserve - colored pencil drawing.

Thankfully, we were coated with a strong layer of insect repellent. The mosquitoes are fierce and heavy this summer; in some thickets we could hardly breathe through the fog of flying bugs. Nonetheless, the berries were delicious and worth the threat to life and limb.

Those we didn't eat immediately we stirred together with some blueberries and made this fragrant, floral-tinged jam.

Ingredients

Juice of three limes (about 1/2 cup)
1/3 cup hot water
2 tsp powdered pectin
3 tablespoons lavender buds and leaves
4 cups fresh blackberries
4 cups fresh blueberries
4 cups sugar

Directions

In a large non-reactive saucepan, stir together the water, lime juice, and pectin.

Put the lavender, berries, and sugar in a blender or food processor and pulse until mixed but still slightly lumpy. Add to the saucepan and mix well. Bring the jam to a boil, reduce heat, and simmer on low, stirring frequently, for 15 minutes.

Check to see if the jam is setting by dropping a bit onto a plate and letting it cool for a few minutes. The jam is set when you can tilt the plate sideways and the jam does not slide off the plate.

Sterilize half-pint jars and lids. Heat water in a boiling-water canner until it is at a rolling boil. If you don't like seeds, strain the jam through cheesecloth before putting it in jars. Then fill sterilized jars with the fruit mixture, leaving 1/2" room from the rim. Wipe off the rims and screw down the lids until finger-tight.

Boil in a hot-water bath for 15 minutes. Remove from boiler and cool on a towel. Tighten the lids before storing.

Makes about 8 half pint jars.


You can find other canning and preserving recipes in my book, The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food

Read more...

Skinny Apple Carrot Waldorf Salad

This light and healthy salad punches up the flavor of the classic Waldorf salad while cutting down on the fat. There's a good reason why Waldorf salad has been a favorite for over 100 years; the sweet, crunchy, and nutty tastes are so satisfying. You can assemble this in a few minutes, and kids love it.

Ingredients

2 Granny Smith apples, cored and chopped
3 carrots, peeled and cut into matchstick slices
2 stalks of celery, chopped
1/4 cup toasted walnuts (toasting brings out the maximum flavor in this small amount of nuts)
1/4 cup raisins

Dressing

1/4 cup fat-free mayonnaise
1 tbsp cider vinegar
1 tsp ground ginger

Directions

Stir together the salad ingredients. In a separate bowl, whisk together the dressing ingredients, then pour over the salad and toss well to coat. The salad tastes best if it chills for at least 30 minutes before serving.

Read more...

Sweet Potato-Pear Salad with Walnuts and Potato Crisps

Ah, this salad fills many of my happy places: sweet and sour, crunch and mellow, nuts, fruits, spice, and tangy fennel vinaigrette. It's a satisfying winter salad recipe I developed from a banquet I attended a week ago.

Last weekend we stayed overnight on Chicago's Magnificent Mile for Joe's company's annual awards banquet. Tucked in between skyscrapers and Water Tower Place, just around the corner from Pizzeria Uno and Due, The John B. Murphy Auditorium was a former mansion turned surgeons club turned banquet venue. It's gorgeous inside and out.

Our banquet was on the second level, where a gorgeous stained glass window shone above a rank of ornately carved wooden thrones. It gave a rather Gothic effect, and I imagine many a young surgeon once trembled under the stern looks of the robed chief surgeons glaring down from this platform. Of course, later in the night the chief executives of Joe's company used these chairs to pose for photos.

This sweet potato-pear salad was one of the most memorable bits of the evening for me, food lover that I am. I was seated at a table with elderly couples who were all talking shop: investment funds and insurance minutiae. I wrote a short story in my head and formulated a recipe for this salad.

Unfortunately, the caterer had some unspecified problem with the rest of dinner and our entrees arrived nearly an hour after the tables in the front had been served. Our poor server was sweating as she faithfully filled our water glasses over and over while waiting for our food to arrive. Later during the mingling time I made friends with the photographer, the bartender, and the band, who knew every song The Carpenters and Anne Murray ever recorded. Thanks to my mom, I knew all the songs too.

So about this salad. A little cinnamon on steamed fruits and potato, a light fennel vinaigrette, toasted walnuts and some crispy potato flakes are about all you need, and you'll crave this over and over. It's filling enough for lunch, and the fruit/vegetable combo is perfect for a satisfying winter salad. If you want to listen to Anne Murray songs while you're eating it, I can recommend a few favorites.

Ingredients

For the dressing

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup white vinegar

1/2 tsp sugar

1 tbsp Dijon mustard

3 drops hot sauce

1 tsp ground fennel seeds

1/2 tsp white pepper

For the salad

1 cup sweet potato, peeled and cubed
1 cup pear, cored and cubed
1 cup Red Delicious apple, cored and cubed
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup chopped walnuts
1/2 cup sweet potato, shredded
1/4 cup oil
6 cups mixed baby greens
1/3 cup shaved Pecorino-Romano cheese

Instructions

In a screw top jar, shake together the dressing ingredients. Hold at room temperature.

Microwave or steam the cubed potato, pear, and apple. The sweet potato will take a bit longer to steam than the fruit, so add the fruit after the potato is becoming tender. Toss the fruit with the cinnamon and nutmeg.

In a dry skillet, toast the walnuts on medium heat, shaking constantly, about 5 minutes, or until the nuts are slightly toasted and fragrant. Set aside. Heat the oil in the skillet on medium-high heat, then fry the shredded potato until crisp but not browned. Drain on paper towels.

Arrange the baby salad greens on four serving plates. Sprinkle the potatoes and fruit on the greens, then top with the walnuts, potato crisps, and cheese. Pass the dressing.

Makes 4 large salads.

Read more...

Mango-Tangerine Sorbet

Thanks to Joyosity for this photo, because we ate all our sorbet before I photographed it!

This has to be one of the easiest desserts I've ever made, and when I served it to a party of food epicureans, they just raved over it and wanted the recipe immediately. You know how you're always begging people to take home some leftover dessert so that it won't be around to tempt you for the next week? Didn't even happen this time. I tried to portion out the leftovers equally because they clamored for it.

I know it may seem weird to make a frozen dessert in the wintertime, but I made this for a party where I was teaching friends how to make sushi, and the fruit combo seemed the perfect fit. I'm definitely making it more this summer; it's mostly frozen fruit with mixed with a bit of syrup and coconut milk.

By the way, I'm not taking a stand on the low-fat/original coconut milk health debate, so use what you like. When mangoes are in season in your area, replace the canned mangoes with five fresh peeled and seeded ones, and 1/3 cup of sugar dissolved in 1 cup of boiling water.

P.S. I think this would make a delicious smoothie, too.

Ingredients

3 14-oz cans sliced mango in light syrup
4 ripe tangerines, peeled and seeded
1/3 cup lime juice (3-4 limes)
2 tsp lime zest
1 tbsp fresh ginger, finely grated
1 tbsp ground coriander seeds
1 14-oz can coconut milk

Instructions

Grate the peel of the limes until you have enough zest before juicing them.

Place all ingredients in a blender or food processor and blend till completely smooth (do this in 2 batches if your appliance is not large enough). Pour into a 9x12 pan and place in the freezer. After 90 minutes, stir the puree well to break up any large ice crystals that may be forming. It is ready to eat as soon as it is completely frozen, about 3-4 hours.

Allow to defrost for at least 15 minutes before serving. Ours had been frozen for more than 24 hours, so it took about 35 minutes before it was soft enough to scoop.

Serves 8-10.

Read more...

Tostones: Garlic Fried Plantains

Fried plantains are one of the most common side dishes you'll find in Puerto Rico and some other Caribbean Islands. Tostones are made with unripe green plantains, rather than the yellowish-black ripe ones that are sweet and have a peach-colored flesh.

This means that they're as starchy and firm as a potato and are used in many dishes like we'd use potatoes. The green ones don't taste like bananas at all. They're so firm that tostones are usually fried twice, which gives Joe and me an extra slap of cholesterol to the heart.

Instead of cooking these the traditional way, we boil them first in a garlicky broth and then fry them and mash them flat in a skillet. Add some fried garlic chips for extra flavor, and they're wonderful.

We lived for a couple days with friendly couple in San Juan, Marialana and Luis, who have a gorgeous penthouse with a rooftop terrace overlooking Condado Beach. Tropical birds dash in and out of the night-blooming jasmine vines that enclose the rails on the roof. Lovely.

The rooftop terrace in San Juan

We happened to be there for the festival of La Noche de San Juan Bautista, or Saint John’s Night, on June 23-24, so we walked down to the beach where an enormous (family-friendly) party was in progress. At midnight, we all walked backwards into the ocean, and dipped back into the water three times. It is said to bring the festival-goers good luck and free us of our sins. I certainly felt wonderful after a midnight dip in the Caribbean!

We're waiting for midnight at Condado Beach, San Juan

All along the coastline we could see campfires on the beaches and people singing and lighting fireworks into the sky. The ocean was warm as bathwater and the whole world seemed to be dancing on the beach. It was a beautiful night and we all went to bed sandy and smelling of the sea.

Marialana taught us this recipe, but there's really nothing to it. If you're tired of other starchy side dishes, try our lower-fat version of this Boricuan specialty.

Plaintain harvester, with a seriously sharp machete.

Ingredients

1/3 cup oil
5 garlic cloves
3 large green plantains
Salt and pepper to taste

Instructions

Peel two cloves of garlic and slice them thinly. Place 2 tbsp of oil and the garlic slices in a large cold frying pan. Heat the pan on medium until the garlic starts to sizzle; cook for a few minutes until the garlic is golden on both sides but not brown. Brown or black garlic is very bitter, and starting with a cold frying pan will allow you to crisp up the garlic slowly.

Remove the garlic to paper towels and let it drain.

Cut the peels off the plantains and cut them into 1" thick coins. Place them in a medium saucepan and cover them with water. Add salt and pepper to taste, then mince the rest of the garlic and add it to the pot. Bring the pot to a boil, reduce heat, and simmer until the plantains are almost tender.

You can also cook the plantains in the garlic water in a bowl in the microwave, if you prefer. We were in a hurry so we did it this way last time.

Drain the plantains. Add the rest of the oil to the large skillet and heat the oil until it shimmers. Add the plantains and begin frying them and pressing them with the spatula. Add salt and pepper to taste. They should be flattened and a nice crispy brown on all sides when done.

Put the tostones on a serving plate and sprinkle with the garlic chips before serving. Some people like to eat these with Caribbean banana ketchup. I promise you it is worth a taste!

Serves 4 as a side dish.

Read more...

Apple-Cranberry-Currant Relish

My friend Becky gets compliments and requests for this cranberry sauce every year, and with good reason. It's a perfect make-ahead chutney when you want something a little more sophisticated, but still enjoy those Norman Rockwell-like traditional flavors of tangy cranberry and sweet orange.

This Thanksgiving, we are celebrating at The Boy's parents' house, so that Jessie and Erich don't have to dash from our house to theirs to Jessie's dad's, and try to eat enough to be polite at each home. We love their family, and we're going to skip the jar of jellied cranberry and bring this instead.

We're also bringing this luscious pecan-orange sweet potato casserole. Happy holidays all!

Ingredients

1 medium onion, cut into 1/2-inch-thick wedges
2/3 cup sugar
2/3 cup dry red wine
1 (12-ounce) bag fresh cranberries
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
2 tsp fresh ginger, grated
2 tsp curry powder
Juice and grated zest of 1 orange
1/3 cup dried currants (if you can't find currants, try dried cherries, or add more apple)

Directions

Place the onion, sugar, and wine in a medium saucepan, and bring to a boil over medium heat. Reduce heat, cover, and simmer 5 minutes.

Stir in the remaining ingredients, bring to a boil, then reduce to a simmer again. Crush the cranberries slightly with a spoon, then cook for 10 minutes. Serve at room temperature.

Make about 2 cups relish.

Read more...

Blueberry Crumb Cake

I made this coffeecake to bring along on the family camping trip this weekend, where we romped on a gorgeous Lake Michigan beach for two days. If you ever get a chance to visit Grand Haven, Michigan, you shouldn't miss it; there's a reason Michigan is called "The Third Coast". The sugar-sand beaches here are as gorgeous and well-maintained as those on the Atlantic or Pacific - without the heavy waves or eye-burning salt water.

 

If you ever get tired of splashing in the surf, playing in the sand, or relaxing on a blanket in the sun, it's fun to head into Grand Haven proper. The boardwalk leads up the river to a lighted musical fountain, ice cream shops, and a pretty little town with some interesting stores and cafes.

Grand Haven pier, with its iconic red lighthouses, is a pretty walk. Teens perform back flips into the water and boats anchor along the edge to watch the sun set over the lake. The sunsets over Lake Michigan are stunning; sunrises over the lake, from the Illinois side, are just not the same to me.

We even saw a huge tanker come in off the lake and cruise up the river past the dwarfed yachts and sailboats. Grand Haven is beautiful.

Say hello to my parents, and the tanker Cuyahoga.

We devoured this blueberry coffee cake yesterday while pulling up stakes and stowing camping gear. My nephew Alex was the last one to stumble out of my sister's pop-up camper in the morning. When he took his first bite, he just said, "WOW." It was a good "wow". This is teen-approved food, from a teen who needs serious fuel.

I really want to skimboard like Alex does.

Then I took the fork out of his hand and told him to eat with his fingers, because I was doing the last of the dishes.

We headed out of the PJ Hoffmaster State Park and down to the beach for another day in the sun. None of us really wanted to leave on such a gorgeous day, but eventually we drove off for Ann Arbor and Chicago and Toledo. Today we're relaxing and slowly sweeping sand out of everything (really, EVERYTHING), and washing everything that smells like woodsmoke and bug spray. I really wish I'd made a second batch of this rich and moist cake for us to enjoy today. And by the way, I'm sunburned in places I didn't even know I could burn.

Ingredients

For the cake:

1 stick of butter (8 tbsp)
2/3 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh blueberries
2 tbsp flour

For the crumb topping

1/3 cup sugar
1/3 cup packed brown sugar
1/4 tsp ground nutmeg
6 tbsp butter, melted
1 1/3 cups all-purpose flour

Directions

Preheat the oven to 350 degrees. Grease a 9x11" baking pan.

Cream the butter and sugar together in an electric mixer. Add the eggs, vanilla, lemon zest, and sour cream; beat on low speed until combined. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the batter, while beating, until just combined. The batter will be fairly thick.

Place the berries in a bowl and sprinkle with the 2 tbsp of flour (this will help them from falling to the bottom of the cake). Gently stir them into the batter. Spoon the batter into the prepared pan and spread it out over the pan.

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Sprinkle over the top of the batter.

Bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean.

Serves 6-8.

Read more...

Strawberry Mango Lassi - drink your breakfast!

A mango lassi always reminds me of my very cosmopolitan friend Natasha. We used to work together in corporate IT, and she took me to all sorts of interesting places and cajoled me into trying new foods. She found great places, too, like a Turkish kebab stand in suburban Arlington Heights or the best sushi place close to work. At the time I was a single mom with sole custody of my daughters, so my only social outlet was lunch dates. Natasha's friendship was a lovely gift to me.

On summer mornings, Natasha used to stop into an Indian store on her way to work to pick up a mango lassi. One time she brought one for me, and it was a splendid creamy-fruity breakfast. I had no idea that Indians invented fruit and yogurt smoothies, or that there were mangoes in India, but I completely approved. Delicious.

Eventually Natasha moved away and we lost track of each other. It's a shame. Stephen King wrote, "Friends come in and out of your life like busboys in a restaurant, have you ever noticed that?" Keep track of the good ones, if you can.

A mango lassi is a nice cooling breakfast or snack on a summer day, and I bet it would be even more refreshing in sultry India. Last week I took my smoothie out on the balcony and sipped it (well, it was so thick I also needed a spoon) while I watched the hummingbirds at the feeder. Three ruby-throated hummers have been stopping by lately.

I added some strawberries to this recipe because, you know, it's strawberry season here in the Midwest. You can stir them in sliced after your make the lassi, or puree them with the mango, or skip 'em entirely if you want.

Ingredients

2 cups ripe mango, peeled and cut into chunks
1 cup sliced strawberries
2 cups plain lowfat yogurt
1 cup ice cubes
3 tbsp honey
1/2 tsp ground green cardamom pods

Directions

Add all ingredients to a blender or food processor, and blend until smooth and creamy. Add more ice or a bit of milk if the smoothie is too thick. If it's not cold enough, chill it in the refrigerator before eating.

Makes about 6 cups.

Read more...

Asian Fusion Plum Jam

I recently had another canning date with my friend Talea, who had found a luscious pile of just-ripe plums at the grocery store. We put our heads together to come up with a unique plum jam recipe. The whole house was filled with the fragrance of simmering fruit and ginger. I couldn't stop staring at the luscious purple color in the jars! The photo above really doesn't do it justice.

That night, when the guys got home from work, we served a fresh ham roasted with ale and rubbed with herbs and salt, and served these preserves on the side with a nice glass of Cabernet. 

Ingredients

1 cup water
Juice and zest of 2 lemons

2 tbsp ground cardamom

¼ c  fresh ginger, grated

1 large jalapeno, finely chopped

2 lbs plums, seeded and sliced
3 cups sugar
1 1/2 cups sake

Directions 

Pour water into a non-reactive saucepan. Add lemon juice, zest, cardamom, ginger, jalapeno, and plums and crush with spoon or potato masher. Heat to a boil, then reduce heat and simmer for 60 minutes, until mixture is thick and syrupy and the fruit is soft. Add water if the mixture gets too dry.

Press the fruit through a fine colander or run it through a food mill to remove the tough bits. Return it to the pan and add the sugar and sake. Simmer and stir for about 60 minutes, until the jam sets. It is set when a spoonful set on a cool plate is thick and jam-like.

Sterilize half-pint or pint jars and lids. Heat water in a boiling-water canner until it is at a rolling boil. Fill sterilized jars with fruit mixture, leaving 1/2" room from the rim. Wipe off the rims and screw down the lids until finger-tight.

Boil in a hot-water bath for 15 minutes. Remove from boiler and cool on a towel. Tighten the lids before storing.

Because the recipe does not include any jelling compound, the preserves may be a little juicy, but still delicious.

Makes about 6 half pint jars.


You can find other canning and preserving recipes in my book, The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food

Read more...