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Our Menu For Mom
Apricot Splash
Monterey Shrimp Dip
Tomato, Feta and Olive Salad
Baked Flounder with Crabmeat Stuffing
Saffron Rice
Asparagus Polonaise
PJ's Lemon Buns
Fresh Rasperry Pie
APRICOT SPLASH
Watch out for Mom if she has more than one of these! They really are luscious though :-)
Recipe for 1
Prep.Time: 5 minutes
1 1/2 ounces apricot brandy
1 tablespoon fresh lime juice
2 ounces apricot nectar
3 ounces champagne
Mint sprig
Lime wedge
In a large cocktail shaker, combine crushed ice with brandy, lime juice and apricot nectar. Pour into a tall glass, splash champagne into the drink and stir briefly. Garnish with mint and lime wedge.
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MONTEREY SHRIMP DIP
A particularly elegant and nippy munchie for Mom!
1 package jack cheese with hot peppers (8 oz.) -- shredded
2 cans small shrimp (4 oz.each) -- rinsed and drained
1 can sliced ripe olives (2-1/4 oz.) -- drained
3/4 cup mayonnaise
1/4 cup chopped green onions
Dash Tabasco sauce -- optional
Tortilla chips or crackers
Combine all ingredients except tortilla chips in a microwave-safe dish. Microwave on HIGH 3 miniutes or until cheese metls, stirring after each minute. Serve immediately with tortilla chips. Yields about 3-1/4 cups dip.
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TOMATO, FETA AND OLIVE SALAD
Prepare this ahead of time so you can relax with Mom.
Serves: 8
2 pints Cherry Tomatoes -- halved
1/2 cup Calamata Olives -- drained, pitted and sliced
1 1/2 cups crumbled Feta Cheese
1 clove Garlic -- minced
1 teaspoon dried Oregano
1/8 teaspoon ground Thyme
Salt and Pepper to taste
3/4 cup Olive Oil
1/2 cup Red Wine Vinegar
Place tomatoes, olives and cheese in salad bowl. Place the garlic, oregano, thyme, salt and pepper in small bowl; mash thoroughly with the back of a teaspoon. Whisk in vinegar. Whisk in oil and continue whisking until well-emulsified; pour over salad. Toss gently to coat well. Cover and chill up to 4 hours before serving.
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BAKED FLOUNDER WITH CRABMEAT STUFFING
(Updated April, 2006) This is indeed a special dish for a special dinner, and Mom deserves the best.
Serves: 4
STUFFING:
1/3 cup crushed saltine crackers (about 15)
2 tablespoons minced onion
1 teaspoon Old Bay Seafood Seasoning
1 egg
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Dash Tabasco sauce
Kosher salt and fresh ground pepper
6 ounces jumbo lump crabmeat *
2 tablespoons mayonnaise, heaping

4 large flounder fillets
Juice of 1 large lemon
2 tablespoons butter
Additional Old Bay Seafood Seasoning
Chopped fresh parsley for garnish

In a medium bowl, combine the crushed saltines, onion, Old Bay Seasoning, egg, lemon juice, Worcestershire sauce, Tabasco sauce, and a little salt and pepper to taste. Mix well and set aside to soften the crackers and allow the flavors to blend, about 1 hour. Add the crabmeat and mayonnaise, and mix gently to just combine the ingredients.

While the stuffing is resting, wash fillets under cold water and pat dry with paper towels. Put lemon juice in a large shallow dish, add the fillets and turn to coat. Allow to sit about 10-12 minutes.

Preheat oven to 425 degrees F. and liberally oil a medium baking sheet.

Remove fillets from the lemon juice and pat dry with paper towels. Place one fillet on a flat surface and put 2 heaping tablespoons of stuffing toward the larger end of the fillet. Carefully roll the fillet up, place on the prepared pan and secure with a toothpick inserted vertically to keep the fillet from coming apart. Repeat with remaining fillets. Brush with the melted butter, sprinkle with additional Old Bay, and bake 15-17 minutes of until just cooked (do not overbake or the fish with be dry). Serve immediately, garnished with chopped parsley.
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ASPARAGUS POLONAISE
"Polonaise" is supposed to mean topping a food with buttered bread crumbs. Some interpret it to mean chopped or sieved hard-boiled egg as well, or instead. Anyway, This dish is super---perfect for Spring---perfect for Mom!
2 pounds Asparagus Spears -- peeled and cooked
1/2 cup Butter -- melted
6 cups dry Bread crumbs
2 Hard-boiled egg -- mashed
1/2 cup chopped Parsley
2 teaspoons Lemon Juice
Place asparagus in a greased 10x6x2 baking dish. Combine remaining ingredients in a small bowl; spoon over asparagus. Broil 5 inches from heat 5-7 minutes or until lightly browned.
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SAFFRON RICE
Yes, safron is expensive, but Mom is worth it! Buy a small amount and use it sparingly.
Serves: 6
2 cups uncooked long-grain rice
3/4 teaspoon crushed saffron threads
4 tablespoons butter
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt
Cover rice with cold water and set aside to soak for 30 minutes.
Soak saffron threads in 2 tablespoons boiling water.
Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
Pour in the boiling broth and stir in the salt and saffron. Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.
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PJ's LEMON BUNS
These lovely poofy things are from PJ at King Arthur Flour Company, and worth the effort and best made with King Arthur Flour products. The lemony flavor is an unexpected pleasure---they're also great slathered with strawberry or raspberry jam....yummm
Yields 12 large buns or 20 small buns

DOUGH:
1/2 cup lukewarm water
3/4 cup lukewarm milk
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1/4 teaspoon lemon oil or 1 tablespoon grated lemon zest
2 teaspoons salt
1 tablespoon sugar
4 1/3 cups King Arthur Unbleached All-Purpose Flour (21.25 oz.)
2 teaspoons instant yeast
GLAZE:
3 tablespoons unsalted butter, melted
1/8 teaspoon lemon oil or 1 1/2 teaspoons g

rated lemon zest Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk.

Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow. Keep your eye on it.

Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces. Allow the pieces to rest, covered, for 10 minutes. Round the dough into balls, and place them in two lightly greased 9-inch round cake pans. Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan. While the buns are rising, combine the glaze ingredients, and set aside.

Brush the buns lightly with half of the glaze. Bake them in a preheated 375F oven for 30 to 35 minutes, or until they're golden brown. Remove the buns from the oven, and brush them with the remaining glaze. Transfer them to a rack to cool. Serve with jam and whipped cream cheese, or with jam alone; they're also delicious at dinner with fish, or a pasta salad.
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FRESH RASPBERRY PIE
What a delightful easy and quick recipe for a very special dessert; then for later in the year during those hot summer days when it's too hot to turn on the oven! This is luscious!!
Recipe By: Patricia Staudt of Marble Rock, Iowa ( in Taste Of Home Magazine)
1/4 cup Sugar
1 tablespoon Cornstarch
1 cup Water
1 package Raspberry-flavored Gelatin (3-oz.)
5 cups fresh Raspberries
1 Graham-Cracker Pie Crust (9 inches)
Whipped Cream (optional)
In a saucepan, combine sugar and cornstarch; add water and bring to a boil, stirring constantly. Cook and stir 2 minutes. Remove from heat; stir in gelatin until dissolved; cool about 15 minutes. Place raspberries into the pie crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with whipped cream if desired.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved