July Recipes
Prosciutto-Wrapped Crostini with Melon Salsa Crudo
Julie Courtney
1 long loaf country-style
bread, such as Pugliese
Extra virgin olive oil
Salt and freshly ground
black pepper
1 cup Parmesan
q small red onion, minced
2 tablespoons Champagne
vinegar
1 ripe cantaloupe
Salt
2 tablespoons minced
flat-leaf parsley
12 slices prosciutto, sliced
in half crosswise
Preheat the oven to 375
degrees. Cut the loaf of bread in half crosswise, then cut each half lengthwise
into 1-inch slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top of each
slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the
slices. Bake until golden brown,
about 10 to 12 minutes. Set aside.
Marinate the onions in the
vinegar for 5 minutes. While the
onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions,
season with salt and stir to blend together. Add the minced parsley and stir to combine. Wrap the end of each crostini with a
piece of prosciutto. Arrange on a
platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.
Tex-Mex Shrimp Cocktail
Julie Courtney
¼ cup hot red jalapeno
pepper jelly
1 tablespoon lime zest
¼ cup fresh lime juice
1 pound peeled, large cooked
shrimp (31/40 count)
1 cup diced mango
½ cup diced red bell pepper
¼ cup chopped fresh cilantro
1 small avocado, peeled and
diced
Garnishes: lime slices, fresh cilantro sprigs
Whisk together pepper jelly,
lime juice and lime zest. Pour into a large zip-top freezer bag. Add shrimp, mango, red pepper and
cilantro. Turn to coat. Seat and chill 4 hours, turning
occasionally. Add avocado. Garnish as desired.
Berry Triffle
Julie Courtney
2 containers (16 ounces
each) strawberries
2 containers (6 ounces each)
raspberries
1 container (6 ounces)
blackberries
¾ cup granulated sugar,
divided
1/3 cup water
½ teaspoon finely grated
lemon zest
2 tablespoons fresh lemon
juice
Pinch Kosher salt
8 ounces cream cheese
2 cups heavy cream
½ teaspoon pure vanilla
extract
1 prepared angel food cake
(about 12 ounces)
Confectioners’ sugar for
garnish, optional
1 ½ tablespoons apple jelly
or apricot preserves, for garnish, optional
Trim and quarter one
container of strawberries and set aside.
Combine half the raspberries, blackberries, strawberries, 1/2 cup
granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium sauce
pan. Simmer over medium heat and
continue to cook, stirring occasionally until the berries break down and the
sauce thickens, 15 to 20 minutes.
Remove from the heat and cool.
Place the cream cheese, ¼
cup cream, the remaining ¼ cup sugar and the vanilla in a large bowl and beat
on medium speed until smooth and fluffy.
In a second large bowl, whip the remaining cream until stiff peaks
form. Fold about one-quarter of
the whipped cream into the cream cheese mixture until lightened, and then fold
in the remaining whipped cream.
To assemble the trifle, cut
the angel food cake into 2-inch pieces.
Place half the cake pieces in the bottom of a 12 to 14-cup trifle dish
or a large bowl. Top with about half the berry sauce, half the cream and half
the berries. Repeat the layers
with the remaining cake, berry sauce, cream and berries. Cover with plastic wrap and chill 8
hours or overnight. Before
serving, either dust with confectioners’ sugar or heat the jelly in the
microwave for 25 seconds to loosen, and then brush over the strawberries.
Broccoli Chicken Casserole
Beverly Pearson
Beverly made Virginia
Frazier’s recipe from The Charlotte Herb
Guild Cooks Again, page 123.
Parmesan Herb Toast
Beverly Pearson
Beverly used Marsha Capp’s
recipe in The Charlotte Herb Guild Cooks
Again, page 10.
Peach Pie with Streusel Topping
Beverly Pearson
Yield: Serves 8
Pie:
1 Pillsbury refrigerated piecrust,
room temperature
3 cups peeled and sliced peaches
or 1 can (29 ounces) peach slices, well-
drained
½ cup confectioners’ sugar
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
Streusel Topping:
¾ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
1/3 cup butter
Preheat the oven to 350
degrees. Line a 9-inch pie plate with piecrust and flute the edges. Mix peaches, confectioners’ sugar,
flour and cinnamon and spoon into the pie.
Using a fork or pastry
blender, mix topping ingredients until crumbly. Sprinkle over pie filling.
Bake 45 to 50 minutes until
top is golden brown. After 15 to
20 minutes of baking, cover crust edge to prevent excessive browning.
Watermelon Gazpacho
Susan Poel
6 cups cubed seeded watermelon
2 English (hothouse style) cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
1/2 jalapeno pepper, finely chopped
1/4 cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
1/2 cup pineapple juice
20 small mint leaves
Reserve 20 small pieces of watermelon for garnish. Working in
batches, place the remaining watermelon, the cucumbers, red bell peppers,
onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint,
the ginger, honey and pineapple juice into a blender. Blend for about 30
seconds per batch. The mixture should be well blended but retain some texture.
Pour into a large pitcher or bowl and refrigerate 1 hour. Serve in bowls, and
garnish each bowl with a couple of chunks of the retained watermelon and 2
small mint leaves.
Mini Pavlovas
Susan Poel
Susan Poel
2 egg whites
½ cup sugar
1/8 teaspoon salt
½ cup chopped nuts
½ teaspoon vanilla
Preheat oven to 300 degrees. Beat egg whites until stiff peaks form. Add sugar gradually. Beat till very stiff. Fold in chopped nuts and vanilla.
½ cup sugar
1/8 teaspoon salt
½ cup chopped nuts
½ teaspoon vanilla
Preheat oven to 300 degrees. Beat egg whites until stiff peaks form. Add sugar gradually. Beat till very stiff. Fold in chopped nuts and vanilla.
Spoon meringue mixture into 35 mounds (about 3 tablespoons each)
onto 2 very large parchment-lined baking sheets, spacing them 2 inches apart.
Using the back of a spoon, create an indent in each meringue. Bake for 30
minutes. Turn off oven; let meringue dry in oven with the door closed for 1
hour. Remove and cool completely.
Top with lemon curd and fresh
berries
Mango Blueberry Quinoa Salad with Lemon Basil
Dressing
Susan Poel
Yield: Serves 2
Assemble this salad just before serving. Gently toss
the quinoa, fruits and cucumbers together.
Salad:
½
cup quinoa
1 cup water
1 cup water
½
cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
½ tablespoon dried cranberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
½ tablespoon dried cranberries
Lemon Basil Dressing:
1½ tablespoons extra virgin olive oil
2½ tablespoons lemon juice
¼ teaspoon lemon zest
10 basil leaves, chopped finely (chop and add just before serving)
Salt and pepper
Combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients except the chopped basil. Refrigerate until you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black. Add dressing to the quinoa and mix gently. Add the fruits and cucumbers and gently toss again.
No comments:
Post a Comment