Monday, May 15, 2017

Favorite Things - Judith & Kristy - April 2017


White Grape & Lime Summer Punch

2 Liters chilled Fresca or Ginger ale

1 can frozen White Grape Juice concentrate

2 limes, slices

4-6 cups ice

Pour chilled Fresca or Ginger  ale into a punch bowl. Stir in frozen White Grape Juice until dissolved. Add ice and limes. Serve

Strawberry Salad with Cinnamon Candied Almonds
Spinach or mixed greens
Sliced strawberries
Mozzarella (shredded) or feta
Thinly sliced red onion
Cinnamon roasted almonds

½ cup sugar
½ cup mayo
2 TBS rice vinegar
¼ cup milk
Combine all ingredients in blender and mix well.

Cinnamon Roasted Almonds
1 egg white
1 tsp cold water
4 cups whole almonds or slivered
½ cup white sugar
¼ tsp salt
½ tsp ground cinnamon

1.     Preheat oven to 250 degrees. Lightly grease a 10 x 15 jelly roll pan.
2.    Lightly beat the egg white: add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt and cinnamon and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan. Bake for one hour, stirring every 15 minutes, until golden.

Pear, Brie and Bacon Flatbread

2 prebaked flatbreads
3/4 cup mozzarella cheese
2 ounces brie cheese, sliced very thin
1/2 of a pear, thinly sliced
4 pieces of bacon
Balasmic glaze

Preheat oven to 375 degrees F.

Place flatbread onto a baking sheet. Place in oven for 2 minutes.

Remove from oven, sprinkle with cheeses, pear slices and crumbled bacon.

Place back in oven and bake for 3-4 more minutes, or until cheeses are

Remove from oven, garnish with arugula and balsamic glaze.
Slice into wedges and serve immediately

Almond Sheet Cake

 1 cup water
 1 cup salted butter (2 sticks)
 2 cups all-purpose flour
 2 cups granulated sugar
 1 tsp baking soda
 1/4 tsp salt
 1/2 cup sour cream
 2 eggs
 1 ½ tsp almond extract

For the Frosting
 6 Tbsp milk
 1/2 cup salted butter (1 stick)
3 3/4 cup powdered sugar
1 tsp almond extract

Preheat oven to 350 degrees F and grease a 15''x11'' jelly roll pan.

Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil.

Meanwhile, in a separate bowl mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix until combined. Once the mixture in the saucepan is boiling remove it from heat and pour it into the batter and mix well.

Pour mixture into prepared pan and smooth with a spatula into an even layer. Bake in preheated oven for 15-20 minutes or until set and a toothpick inserted comes out clean.

When the cake is about half-way through cooking, prepare the frosting.

         For the frosting
Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.

Pour warm icing over warm cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for at least 10 minutes before serving. Top with fresh berries.


2 Tablespoons olive oil
5 cloves garlic. finely minced.
1 pint red grape tomatoes. halved lengthwise
1 pint yellow grape tomatoes. Halved lengthwise
1 Tablespoon balsamic vinegar
16 whole basil leaves (chiffonade)
salt and pepper to taste (don’t oversalt)
1 whole baguette
8 Tablespoons butter

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (It can be golden) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt though) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter into a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Lemon Chicken with Wild Rice
(for 6 chicken breasts)

Toast Panko
Preheat oven to 400 degrees. Crush Panko and place on baking sheet, sprinkle 1 tsp salt and drizzle ¼ cup olive oil. Mix together with fingers and bake for 10 minutes or until desired toasty color. Sir occasionally.

Cutlets are super thin. Chicken breast or pork chops or veal. Cut thin or pounded to about ¼ inch.

Proceed as on panko box (flour/egg/Panko). Place on a rack that is in a baking sheet.

Preheat over to 450 degrees. Bake for 20 minutes. If they are getting too dark , put loose tin foil over them.

Can be put in the freezer. Prepare and stack with parchment paper in between each cutlet. Bag in a freezer ziplock. Let thaw for 15 minutes on the baking rack.

Lemon Sauce
2 TBS butter
2 TBS flour
1 cup chicken broth
½ cup heavy cream
4 tsp. lemon zest
1 TBS lemon juice
¼ tsp salt
¼ tsp white pepper

In a small saucepan , melt butter. Add flour. Whisk to combine and cook 2 minutes. Reduce heat to medium; stir in the broth and cream, simmer until thickened, whisking frequently, about 3 minutes. Add lemon zest, juice, salt and pepper. Whisk to combine. Cook 2 minutes. Pour on plate and put cutlet on top of sauce. Serve with wild rice.

Triple Berry Pie

Double crusts for one 9” pie pan
7 cups total of fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each type of berry)
1 cup granulated sugar, plus a little extra to sprinkle on top of the pie
1 TBS lemon juice
4 TBS cornstarch
2 TBS butter
1 egg white, beaten with a fork

Add berries, sugar and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionnaly. (You can taste it at this point and see it it’s sweet enough for your liking. I don’t like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)

Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful to not smash the berries), until thickened , about 2-5 minutes.  

Remove from heat and stir in the butter. Pour mixture into unbaked pie shell. Add lattice top or a whole top with holes pricked on top for steam to escape.

Pinch the edges of the top and bottom pie crusts together and crimp the edge. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.

Bake at 400 degrees for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.

Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

Pie Crust (makes 2 pies)
2     ½ cups flour
½ tsp salt
1 cup shortening
1 egg beaten
¼ cup cold water
1 TBS vinegar

Mix flour and salt together. Cut shortening into flour until size of peas. Mix eggs, water, and vinegar together and add to flour mixture. Roll and put into pie tins with filling. Brush tops with milk and sprinkle with cinnamon sugar.

Glazed Carrots with Pistachio Nuts

2-3         cups carrots-sliced in ¼” diagonal pieces
3 TBS packed brown sugar
1 TBS butter
1/3 cup chicken broth
pinch of salt
freshly ground pepper
¼ cup shelled pistachio nuts
2 TBS finely chopped flat leaf parsley

Place carrots, brown sugar, butter, chicken broth, salt and pepper in a small to medium saute pan over medium heat.

Bring ingredients to a simmer, stir to incorporate, and reduce to a medium low simmer for 10 minutes.

Add pistachio nuts and continue to cook until carrots are just fork tender.

Stir in parsley and serve immediately or cover to keep warm.

Garlic and Butter Sauteed Mushrooms

                  2 to 4 cups assorted mushrooms (larger ones halved or quartered)
4 TBS butter cut into smaller cubes, use 6 TBS if doing 4 cups mushrooms
                  3 cloves garlic (sliced)
Kosher salt
Fresh ground pepper
2-3 TBS chopped flat leaf parsley (wait until last to put in)

         Put butter cubes and garlic in bottom of small to medium sauce pan.
Add mushrooms and season with salt and pepper

Simmer uncovered over low heat, stirring occasionally, until mushrooms are tender and most of the water the mushrooms will give off has cooked out. This will take about 15 minutes.

Add parsley and stir to combine

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