June 2008—Angela & Janine

June 2009—Angela & Janine

Sparkling Mango Limeade
Mickey's Stuffed Mushrooms
Artichoke, Leek, and Goat Cheese Dip With Pita Chips

Caesar Salad with Lemon and Toasted Coconut

Roasted Cornish Game Hens with Pesto and Goat Cheese
Baked Stuffed Zucchini
Couscous with Pine Nuts

Duo of Cakes with Fresh Summer Berries
Red Velvet Cake
Glazed Lemon Buttermilk Cake

Giant Chocolate-Toffee Cookies


Sparkling Mango Limeade
Gourmet July 1996
Servings: Makes about 5 1/2 cups limeade puree.

Ingredients:

3 ripe mangoes (about 2 1/2 pounds total)
1 1/2 cups fresh lime juice
1 1/2 cups water
1 cup superfine sugar plus additional to taste seltzer water or club soda
Garnish: lime wedges

Preparation:

Peel mangoes and cut flesh from pits. In a blender puree mango flesh with lime juice, water, and 1 cup sugar until smooth.

Force puree through a sieve into a pitcher or bowl, pressing on any solids. Chill puree, covered, until cold and stir in additional sugar. (Puree will be slightly thick. Limeade puree keeps, covered and chilled, 2 days.)

Fill tall glasses with ice and add enough limeade puree to fill each glass by three quarters. Top off drinks with seltzer water or club soda, stirring well, and garnish with lime wedges.


Mickey’s Stuffed Mushrooms
The Goose and the Gander Cookbook (Corona del Mar Ward Cookbook)

1 1/2 dozen mushrooms, silver dollar size 5 Tbsp seasoned breadcrumbs
1 1/2 Tbs. grated to slush onions
3 Tbsp mayonnaise
2 oz sharp cheddar cheese, grated
2 Tbsp pine nuts (optional)

Wash then dry the mushrooms on a paper towel. Remove stems. Mix the remaining ingredients together and spoon into mushroom cavities. Press to secure.

All of this can be done early in the day. Cover with foil and refrigerate. 20 minutes before serving, bake for 15 to 20 minutes at 375°. Serve immediately.


Artichoke, Leek, and Goat Cheese Dip with Pita Chips
(Store bought chips are great too!)

Serves 12
Cooking Light March 2008

Dip

1/2 cup plain yogurt
3 oz goat cheese
1/4 cup sliced leek
1 14-oz can artichoke hearts, rinsed and drained
1/2 cup (2 oz) grated fresh pecorino Romano cheese
2 tsp fresh lemon juice
1/4 tsp freshly ground pepper
Dash of kosher salt
Fresh chives (optional)

Chips
6 (6-inch whole wheat pitas)
Cooking spray
1/2 tsp kosher salt
1/2 tsp garlic powder

To prepare dip, combine yogurt and goat cheese in a food processor: process until smooth. Add leek and artichoke: process until finely chopped, scraping sides. Add pecorino Romano, juice, pepper and dash of salt; pulse until blended. Cover and chill 2 hours. Garnish with chives, if desired.

To prepare chips: Preheat oven to 350°. Cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet; lightly coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and garlic powder. Bake at 350° for 14 minutes or until toasted. Cool and serve.


Caesar Salad with Lemon and Toasted Coconut
A “Wynner” Recipe

Dressing
4 garlic cloves, chopped
1/3 cup fresh lemon juice
2 tsp salt
1/8 tsp pepper

Mix in blender, then add and mix well:

1/2 cup canola oil

Salad
Chopped Romaine lettuce
Toasted coconut
Sugared almonds

May add a variation of vegetables: Yellow or orange peppers chopped up, cherry tomatoes. Toss salad and sprinkle with fresh Parmesan cheese.


Roasted Cornish Game Hens with Pesto & Goat Cheese
Serves six

6 Tbsp pesto (see recipe below)
1/3 cup fresh goat cheese at room temperature
3 large Cornish game hens (1 1/2 to 2 lbs each)
1 1/2 Tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat oven to 425°F. Arrange a large rimmed baking sheet or shallow roasting pan. In a small bowl, combine the pesto and goat cheese. Mashing it with a fork until evenly mixed.

Place a hen, breast side down, on a cutting board. Remove the backbone by cutting along both sides with poultry shears. Flip the hen and flatten it by pressing down on the breastbone with your palms. With a chef’s knife, split the hen in two along the breastbone. Extend the wings on each side and chop off the last two joints. Remove and discard any large deposits of fat. Repeat with the remaining hens.

With your fingers, loosen the skin over the breast and leg. Insert a heaping tablespoon of the pesto mixture under the skin and work it so it evenly covers the breast and leg meat. Smooth the skin back to its original position and repeat with the remaining hens. The hens may be prepared up to this point and refrigerated for several hours.

Arrange the hens on the rack without overlapping. Brush the hens with the olive oil and sprinkle with salt and pepper. Roast the hens, rotating the pan about halfway through, until they are nicely browned and the juices run clear when a thigh is pricked with a skewer or toothpick, about 30 minutes. Cover loosely with foil and allow to rest for about 5 minutes before serving.

Basil Pesto
Makes about 1 cup

1/4 cup pine nuts
2 cloves garlic, smashed
Pinch salt
3 cups loosely packed fresh basil leaves, stems removed
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano

In a food processor, finely chop the nuts, garlic, and salt. Add the basil and oil and process until smooth. Add the cheese and process to incorporate.


Baked Stuffed Zucchini
Lindsay Family favorite

6 zucchini
1 cup fresh breadcrumbs or plain croutons
1/4 cup medium chopped onions (sauté if desired)
1 medium tomato, chopped
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter, melted
1 cup grated cheese
Crumbled bacon

Trim ends of zucchini and cook in boiling water for 5-8 minutes. Drain, cut in half lengthwise, scoop out center and chop up the inside part that you removed. Combine the chopped zucchini, breadcrumbs, tomatoes, onions, seasoning and butter. Toss lightly and fill each zucchini shell. Place in a shallow baking pan and bake at 3500 for 25 to 30 minutes. Cover with grated cheese during the last 5 minutes. Garnish with crumbled bacon if desired. Serves 12.


Couscous with Pine Nuts
Barefoot Contessa at Home

4 Tbsp unsalted butter (1/2 stick)
3/4 cup chopped shallots (3-4 shallots)
3 cups chicken stock
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts
1/4 cup dried currants or dried cranberries
2 Tbsp chopped fresh flat leaf parsley

Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt and pepper and bring to a boil. Turn off the heat. Stir in the couscous. Cover the pan and set aside for 10 minutes. Add the pine nuts, currants/cranberries, and parsley and fluff with a fork to combine. Serve hot.


Red Velvet Cake with Raspberries and BlueberriesBon Appetite June 2003

Cake

2 1/4 cups sifted cake flour (sifted, then measured)
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 cup buttermilk
1 Tbsp red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp vanilla extract
2 1/2 cups powdered sugar

3 1/2 pint baskets fresh raspberries
3 1/2 pint baskets fresh blueberries

Preparation:

For cake:

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)


Giant Chocolate-Toffee Cookies
Bon Appetite March 2000

1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 lb bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

1 3/4 cups (packed) brown sugar
4 large eggs
1 Tbsp vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Preparation:

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)


Glazed Lemon Buttermilk Cake
Cooking Light August 2007
Serves 16

Cake

3 Tbsp grated lemons
3 Tbsp fresh lemon juice
Cooking Spray
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter, softened
1/2 tsp lemon extract
3 large eggs
1 cup low-fat buttermilk

Lemon Glaze

1 cup powdered sugar
1 1/2 Tbsp fresh lemon juice
1 Tbsp low-fat buttermilk
1 teaspoon grated lemon rind (optional)

Preheat oven to 350°.

To prepare cake:

Combine rind and 3 tablespoon juice in a small bowl. Set aside. Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cup sugar, rind mixture, and extract, beating well until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze:

Combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set (optional). Great served with fresh berries and vanilla ice cream or whip cream.