JENNIFER'S BERRY SURPRISE This super drink was concocted late one hot summer afternoon by "Jennifer", the bartender at Bryce Resort (where I live). Remember....even though there are berries in this, the surprise is in the kick!
Recipe is for 1 drink
Prep.Time: 5 minutes
1 cup crushed ice
1 oz raspberry schnapps
1 oz vodka
1 oz creme de cassis
3 oz prepared sour mix, or orange juice
Fresh raspberries for garnish
Lemon slice or lime slice to garnish
Combine all ingredients except garnishes in a blender; process until just combined and "slushy". Pour into a large goblet, and garnish with fresh raspberries and citrus slice.
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CHERRY TOMATOES STUFFED WITH SHRIMP SALAD My brest friend, Betty, got the recipe for the shrimp spread from her friend, Mary, who got it from her mother who got it from only God knows where!! Even though I serve if often as a party appetizer, it's truyly terrific stuffed into red ripe cherry tomatoes fresh from the garden!
Yields about 8-12 (depending on the size of the tomatoes)
Prep.Time: 30 minutes
12 ripe cherry tomatoes
Kosher salt
1 can Cocktail Shrimp (7-oz.) -- drain and rinse
2 Tablespoons finely minced Onion
2 tablespoons finely minced Celery
Dash Garlic Powder
Dash Celery Seed
1/8 teaspoon Salt
Dash Black Pepper
1 tablespoon or more Mayonnaise
3 Drops Lemon Juice
Chopped fresh basil for garnish
With a sharp knife, cut the top from the tomatoes. Use a teaspoon to carefully scoop out seeds and pulp, leaving about 1/4"-thick hull. Sprinkle each with a tiny bit of salt and place them on a serving platter; set aside.
Rinse shrimp in cold water and pat dry on paper towels. Chop into small pieces into small bowl. Add remaining ingredients and mix well. Mixture should be bound only slightly by mayonnaise. Add a drop or two more lemon juice if desired. Stuff tomatoes by teaspoonfuls of shrimp mixture. Cover and chill up to 2 hours before serving. Garnish with chopped basil if desired, and serve.
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TEJAS GAZPACHO Don't be put off by the long list of ingredients---it's not as bad as you think. Make it ahead---it keeps well covered in the refrigerator up to 3 days. Recipe originally by Mark Haugen of Tejas, Minneapolis,MN
Serves: 12
Prep.Time: About 1 hour
BROTH:
3 pounds fresh ripe tomatoes -- peeled & seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers - seeded
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon coarse ground black pepper
2 tablespoons lime juice (use fresh-squeezed if possible)
2 cups water
VEGETABLES:
1 whole red bell pepper, peeled & seeded -- diced in 1/4" pieces
1 whole green bell pepper, peeled & seeded -- diced in 1/4" piece
1 whole yellow bell pepper, peeled & seeded -- diced in 1/4" pieces
2 cups scallions -- thinly sliced
2 cups cucumber, peeled & seeded -- diced in 1/4" pieces
2 cups jicama, peeled -- diced in 1/4" piece
1 cup zucchini -- diced in 1/4" piece
1 Cup yellow squash -- diced in 1/4" pieces
4 whole tomatoes, outside skin and flesh only -- diced in 1/4" piece
2 tablespoons cilantro, basil, or parsley -- chopped
Puree all broth ingredients in a blender or food processor. Press the mixture through a strainer to remove any seeds and large pieces of pulp. Cover and chill.
Meanwhile, prepare the remaining ingredients and carefully stir all but the herbs into the chilled broth. Serve chilled, garnished with the chopped cilantro or herb of choice (or cover and keep in refrigerator up to 3 days).
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CLASSIC NICOISE SALAD I've had this recipe for years, and it's always a refreshing late summer treat. Take a hint from "Molto Mario" and rinse or briefly soak the anchovies in a little cold water or milk before using.
Serves: 4
Prep.Time: 45 minutes
DRESSING:
2 Anchovy Fillets
1/4 cup Red Wine vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper
3/4 cup Olive Oil
SALAD:
1 head Boston Lettuce
1 pound New Red Potatoes -- cooked and sliced
1 pound Fresh Green Beans -- steamed and drained
1 can Solid White Tuna (7-oz.) -- drained and flaked
6 Hard-cooked Eggs -- peeled and halved
2 Tomatoes -- cut in wedges
Oil-cured Ripe Olives, pitted -- drained
Combine all dressing ingredients except oil in a blender; process until smooth, gradually adding oil while blending until thoroughly emulsified.
Arrange lettuce on serving platter. Toss potatoes with 1/4 cup of the dressing; arrange on lettuce. Top with beans in 4 small bunches. Put tuna in the center; arrange egg halves, tomato wedges and olives around the edges. Pour remaining dressing over all; sprinkle with chopped fresh parsley, if desired. Serve immediately.
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CARNE ADOVADA Not much fresh garden goodies in this one, but ya gotta have a li'l meat to go with everything else. You can reduce the amount of chiles if desired.
Serves: 6
Prep.Time: 30 minutes
6 Loin Pork Chops, 3/4" thick
5 teaspoons crushed dried Red Chile Peppers, or Red Pepper Flakes
1 teaspoon crushed Coriander Seeds, or ground Coriander
1/3 cup finely chopped Onion
1/4 cup Vegetable oil
1 1/2 teaspoons Salt
1/4 cup Vinegar
1 cup Chicken Broth
Arrange chops in a shallow baking dish. In a small bowl, combine crushed chiles or red pepper flakes, coriander and onion; sprinkle over chops. In a small bowl, whisk oil, salt, vinegar and broth; pour over chops. Cover and refrigerate overnight.
Preheat oven to 375 degrees; grease a 13x9x2 baking dish. Transfer chops and sauce to baking dish; cover and bake 1 hour or until tender. Serve with sauce over chops.
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CORN AND TOMATO SAUTÉ This is an old reliable and wonderful recipe for using fresh garden goodies. In the wintertime, use frozen kernel corn.
Serves: 4
Prep.Time: 20 minutes
1/4 cup Butter
2 cups fresh Corn cut from the cob
1/4 cup chopped Onion
1/4 cup chopped Green Pepper
2 tablespoons Brown Sugar
1/2 teaspoon Salt
1 large Tomato -- diced
Melt butter in a medium sauacpan; add corn, onion, pepper, brown sugar and salt. Cover and simmer 8-10 minutes, or until al dente. Stir in tomato; cover and simmer 4-5 minutes longer, or until vegetables are tender but not mushy. Serve immediately.
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VEGGIE KABOBS And another "old reliable", for barbecues, picnics, family dinners; or pare it down for dinners for two, singles. You can't lose with these. They go well with any meat, poultry, or fish.
Serves: 8
Prep.Time: 30 minutes
8 small Red Potatoes -- quartered
8 small Onions -- quartered
2 Red Bell Pepper -- quartered
2 large Zucchini -- quartered
2 ears Corn -- cut in 8 pieces
3/4 cup Olive Oil and Vinegar Salad Dressing
Salt and Pepper to taste
Minceded fresh rosemary to taste
In a vegetable steamer, arrange potatoes and onions; steam for 10 minutes. Add red pepper, zucchini and corn; steam 5 minutes. Transfer vegetables to a large bowl; add dressing, salt, pepper and rosemary and toss to coat well. Alternate vegetables on 8 skewers; brush with dressing and grill over medium coals 8-10 minutes, turning frequently and basting with more dressing if needed. Serve hot.
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APRICOT-GLAZED CARROTS I found this in Southern Living Magazine (10/98), and boy is it yummy!
Serves: 6
Prep.Time: 30 minutes
2 pounds carrots -- peeled and sliced
1 1/4 teaspoons salt -- divided
3 tablespoons butter or margarine
1/2 cup apricot preserves
1/3 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
Fresh parsley to garnish
Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15-20 minutes or until tender; drain and set aside. Melt butter in the same saucepan; stir in preserves until blended. Stir in remaining salt, nutmeg, orange rind and orange juice; add cooked carrots and toss to coat. Garnish and serve hot.
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CAMPFIRE POTATOES No, you don't need a campfire for this (though it's perfect for camping).
Serves: 4
Prep.Time: 30 minutes
4 large Baking Potatoes, peeled -- thinly sliced
1 medium Onions -- thinly sliced
4 tablespoons Butter
1/3 cup shredded Cheddar cheese
4 teaspoons minced fresh Parsley
4 teaspoons Worcestershire Sauce
Salt and Pepper to taste
1/3 cup Chicken Broth
Cut four 15"x15" pieces of heavy-duty foil; spray with non-stick olive oil spray. Divide potatoes and onions evenly between the pieces of foil; dot each with 1 tablespoon butter. Combine cheese, parsley, Worcestershire, salt and pepper; sprinkle over potato-onion mixtures. Fold corners of foil up; divide broth evenly between packets. Fold and seal foil edges tightly. Place on the grill; cook over medium-hot coals 35-40 minutes. Or if using oven: Preheat oven to 400 degrees. Place foil packets in the oven; bake 45-50 minutes or until potatoes are tender.
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BOSTON BROWN BREAD Something a little different to accent the fresh flavors of all those good veggies----make this ahead so you don't get into a last-minute rush. This recipe calls for a mold, but the old-fashioned way is to use the coffee can routine!
Yields: 1 loaf
Prep.Time: 40 minutes
1/2 cup Rye Flour
1/2 cup Yellow Cornmeal
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Molasses
1 1/2 cups Buttermilk
1/4 cup Raisins (optional)
Liberally butter a 1-quart mold or a 1-pound coffee can. In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine molasses and buttermilk; beat into flour mixture until well-blended. Fold in raisins if using; transfer mixture to the prepared baking mold or can. Cover mold or can with foil; tie tightly with string. Put container into a pot of boiling water filled half-way up the sides of the container. Cover pot; steam 3 hours, replenishing water if needed.
Preheat oven to 300 degrees. Remove container from water; remove the foil cover and bake 10 minutes. Allow to cool briefly in the container and unmold. (To remove from coffee can, open bottom of can with a can opener and push bread through.) Serve warm with butter.
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BAKED FRESH PEACH PANCAKE Nancy Wilkinson of Priceton, New Jersey, submitted this to Taste Of Home Magazine. I tried it and it really is a hit, especially when you use those late summer fresh sweet peaches.
Serves: 6
Prep.Time: 15 minutes + 25 minutes baking
2 cups fresh or frozen sliced peeled Peaches
4 teaspoons Sugar
1 teaspoon Lemon juice
3 Eggs
1/2 cup All-purpose flour
1/2 cup Milk
1/2 teaspoon Salt
2 tablespoons Butter
Ground Nutmeg
Sour Cream, optional
Preheat oven to 400 degrees. In a large bowl, combine peaches with sugar and lemon juice; set aside. In another bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth. Place butter in a 10" ovenproof skillet; bake 3-5 minutes or until melted. Immediately pour batter into hot skillet; bake 20-25 minutes or until pancake has risen and is puffed all over. Fill with peach mixture; sprinkle with nutmeg. Serve immediately, with sour cream if desired.
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BUMBLEBERRY PIE Looking for something to use all those plump ripe berries? This is the ticket! "These pies have been a hit at the Lodge for many years. It would be impossible to take it off the menu.", says chef David Forestell of the Buffalo Mountain Lodge. The lodge is located on Tunnel Mountain Road in Banff, Alberta, just off the TransCanada Highway; P. O. Box 1326, Banff AB Canada TOL OCO; 1-800/661-1367.
Yields 2 Pies; 12 servings
Prep.Time: 30 minutes
CRUST:
5 1/2 cups All-purpose flour
1/4 teaspoon Salt
2 cups Shortening
1 Egg
1 tablespoon Vinegar
3/4 cup Cold Water
FILLING:
2 cups fresh or frozen Blueberries
2 cups fresh or frozen Raspberries
2 cups fresh or frozen sliced Strawberries
2 cups fresh or frozen chopped Rhubarb
4 cups chopped peeled Baking Apples
2 cups Sugar
2/3 cup All-purpose flour
2 tablespoons Lemon Juice
1 Egg Yolk
2 tablespoons Water (or less)
CRUST: In a bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over the dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls; cover and chill 30 minutes. Meanwhile, preheat oven to 350 degrees.
FILLING: combine filling ingredients and set aside.
On a lightly floured surface, roll out two balls to fit two 9-inch pie pans. Spoon filling into crusts. Roll out remaining two balls; place over fillings. Seal and flute edges. Beat egg yolk and water; brush over pies. Cut slits in top crusts; bake 50-60 minutes or until golden brown.
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