Peach-Vanilla Cream Pops
from Bon Appetit, June 2011
makes 8-10
Ingredients:
- 1/2 cup plus 2 Tbsp. sugar
- 1 vanilla bean, halved lengthwise
- 4cups sliced, peeled*, ripe peaches (about 4 medium)
- 1/2 cup chilled heavy whipping cream
- 1/4 cup Greek yogurt
- 2 Tbsp. amaretto (optional)
Directions:
Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
Puree syrup and peaches in a food processor until smooth. Set a fine mesh strainer over a medium pitcher over a medium pitcher; strain , pressing on solids to extract about 21/4 cups puree. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
*To easily peel peaches, cut a small X on the bottom (not stem end), submerge in boiling water for 30 seconds, then drop into cold water… peels should slide off easily.
All-American Chicken Blueberry Salad Platter
| by The U.S. Highbush Blueberry Council
Ingredients: 1/3 cup bottled vinaigrette dressing |
In a large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tablespoons. Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste. Place one slice toast on each of 4 dinner plates; divide salad onto toast. Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing.
YIELD: 4 portions
Per Portion: Calories 410; Protein 32 g; Carbohydrate 36 g: Fat 16 g; Fiber 6 g;
Calories from Fat 34%
Charlotte au Chocolat
Submitted by: Mimi Strand at Wild Dog Farm*Adapted from Great Women Chefs by Julie Stillman
Ingredients:
8 ounces bittersweet or semi-sweet chocolate, chopped
1 cup sugar
1/2 cup hot coffee
1 stick butter (8T), softened
3 duck eggs or 4 chicken eggs, beaten
2 T Kahlua
Directions:
Preheat oven to 350 and put a pot of water on to boil. Find two pans that fit inside each other. The smaller should be cake sized or souffle sized.
In a saucepan combine sugar and coffee and bring to a boil.
Remove from heat and stir in chocolate and butter (cut butter into chunks)
Mix gently until melted.
Fold in eggs and mix well.
Add Kahlua and mix again.
Pour into smaller pan.
Place smaller pan into big pan and put in oven.
Pour boiling water into the bigger pan until about half way up the sides of the smaller pan.
Bake until the top is firmly set, about 45 to 50 minutes.
Chill thoroughly.
Serve plain or with whipped cream or with raspberries or vanilla ice cream or whatever strikes your fancy.
Kohlrabi, Radish and Carrot Slaw
by: Susan Reda
I would like to introduce you to a spring vegetable that may not be in your repertoire. Kohlrabi is used widely in Central Europe and Asia and as of late is being discovered in American cuisine. It originates from the same family as cabbage, broccoli, cauliflower and kale. It tastes similar to broccoli stem and has the texture of a radish. Kohlrabi is packed with vitamin C and potassium. I will use the bulb in the following recipe, though the leaves can be prepared in the same manner you would use for any greens.
The vegetables featured in this recipe need only a rinse, a thin slicing or fine chop. Best of all this colorful and bright tasting side dish comes together in a matter of minutes!
An unusually tasty accompaniment to meats prepared with Asian seasonings.
Ingredients:
1 kohlrabi bulb
1 bunch of radishes
1 bunch of small carrots
olive oil
lemon juice
salt & pepper
parsley
Directions:
Wash all three vegetables and remove their green tops. If the kohlrabi is young, there is no need to peel it. The carrots may require a gentle peeling.
Use a mandoline or very sharp knife to slice each into matchsticks. Toss equal amounts of the vegetables with 2 T olive oil, a squeeze or two of lemon juice and 1 T of finely chopped parsley. Finish with ½ t sea salt and ground black pepper to taste. Serves 4
