Food/Recipes
AN INTRODUCTION TO SENIOR CYCLING RECIPES
Our riders often comment that we should really tell people about our lunches. There are those who claim our flavorful meals are a major motivation for their day’s ride.
Our menus change what’s available from our garden and from the market. Our salads, salad dressings, desserts, and evening appetizers are tasty and almost always made by us. To add to your dining pleasure, our colorful serving table and comfortable canvas chairs are available wherever we are serving – beside a river or lake, on a beach, beside a wilderness trail, or in a park.
This blog is our response to the many requests we get for recipes for the items we serve. All recipes are freely shared, but all come with this caveat: You may have to bike a few miles and eat in the great outdoors to recapture those flavors you remember savoring when you biked with Senior Cycling.
Evening Main Dishes
¼ cup chili sauce
½ cup brown sugar
¼ cup butter
1 pimiento or red pepper cut into small pieces
1 green pepper, chopped
1 cup onion cut into thin slices and cut into strips crosswise
1 tsp soy sauce
1 tsp Worcestershire sauce
Bring to boil and simmer rapidly for 10 minutes. Place chicken pieces (skinned) in roasting pan, spoon sauce over, and cover. Bake at 350 for 1 hour.
Note: This can be made a day ahead, cooled, and then chilled in refrigerator. It also freezes well. Before reheating, lift accumulated fat layer from top of sauce. If desired, thicken sauce with cornstarch/water. Serve with rice.
Sauce for about 9 thighs
Recipe from my mom
Serves 6 (3/4 cups)
2 tsp olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
½ tsp salt for browning
1 tsp salt for roasting
¼ tsp black pepper for browning
¼ tsp black pepper for roasting
1 cup red wine
2 cups chopped carrot
1 ½ cups chopped onion
½ cup less-sodium beef broth
1 tbsp tomato paste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Dash ground cloves
1 (14 ½-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
1. Preheat oven to 300.
2. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant and golden, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium high. Add beef to pan; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, ¼ teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. Cover and bake at 300 for 2 ½ hours or until beef is tender. Discard bay leaf. Serve over noodles.
Adapted from Cooking Light November 2004
Serves 4
1/3 cup olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2-3 cloves garlic, chopped
1 lb ground chuck
1/4 cup dry sherry
1 cup crushed tomatoes
1 tbsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/4 cup raisins
1/2 cup green olives, cut in half if large
Salt and pepper to taste
Heat oil in large saucepan until hot but not smoking. Saute onion, green pepper, and garlic until soft. Add ground beef and saute until no pink remains. Add remaining ingredients and bring to simmer. Simmer for about half an hour. Picadillo is best made either early in the day or a day ahead to allow the flavors to blend. Reheat and serve with rice.
From Pat’s daughter-in-law, Sue.
Small Side Salads
For dressing
1 T. fresh lemon juice
½ t. salt
1 t. honey
1/3 cup olive oil
For Salad
1 pkg mixed greens
2 cups baby spinach
½ cup chopped fresh dill
¼ cup fresh flat-leaf parsley
¼ cup sliced scallion
Make dressing:
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
Make salad:
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
Source unknown
1/3 cup white balsamic vinegar
¼ cup packed brown sugar
1 ½ tbsp walnut oil
½ tsp salt
3 cups chopped apple
½ cup golden seedless raisins
1 16 oz package cabbage and carrot coleslaw (or make your own)
Combine first 5 ingredients, stirring with a whisk until sugar dissolves.
Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours. Yield: 8 servings (serving size:about 1 cup).
Adapted from Cooking Light March 2005
Serves 8 as small side salad
3/4 cup white sugar
1 tsp celery seed
1/2 tsp ground pepper
1 cup distilled white vinegar
1/4 cup canola oil
1 tsp salt
2 cups cucumbers, peeled, cut in half, seeded, and sliced
1 onion halved and then sliced into thin slices (sweet onion preferred)
2 cups thinly sliced carrots (about 4 carrots)
1/2 cup thinly sliced celery
Combine sugar, celery seeds, black pepper, vinegar, oil,and salt in a screw top jar. Shake well to mix. Combine vegetables in bowl. Pour dressing over vegetables and stir gently. Cover and refrigerate several hours or overnight.
As the veggies marinate, liquid is drawn out of them and they become crunchy. You will want to pour off excess liquid before serving. The salad will keep several days in the refrigerator.
28 oz canned sliced beets
1/2 red onion
1/2 cup golden raisins
2 tbsp olive oil
3 tbsp red wine vinegar
salt and pepper to taste
Drain beets and cut slices into quarters.
Chop onion.
In a large bowl whisk olive oil, vinegar, and salt and pepper together. Add and mix in remaining ingredients.
Refrigerate at least 20 minutes.
Can be served over a bed of lettuce.
Let salad come to room temperature before serving to allow olive oil to return to its normal consistency.
Serves:10 as part of buffet
2 burpless hybrid cucumbers
1/2 cup white wine vinegar
3 tbsp sugar
1 tbsp finely chopped fresh mint leaves
1 tbsp finely chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
Cut cucumber in half, remove seeds, and then slice into thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers covered and chilled,stirring occasionally at least 4 hours.
Adapted from Gourmet June 1997
3 naval oranges
Small amounts of finely chopped red onion and green pepper.
Cut the ends off the oranges and then remove peel, cutting down from the top end then flipping over to remove remainder of peel. Slice the oranges crosswise into thin slices. Arrange slices on a plate.Sprinkle with onion and green pepper. Drizzle with French Dressing.
FRENCH DRESSING
Combine in a jar and shake to blend:
4 tbsp cannola oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1/2 tsp sugar
1/4 tsp salt
1/4 tsp paprika
Dash of cayenne
Serves 6
1 19 oz can chick peas, drained and rinsed
2 tbsp finely chopped green pepper
2 tbsp finely chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tbsp white vinegar
1 tbsp diced pimiento
1/8 tsp pepper
Combine first 3 ingredients. Combine remaining ingredients in a jar, cover tightly, and shake vigorously. Toss pea mixture with dressing. cover and chill 8 hours.
Yield: 4 servings
Side Salads
Serves 6
CROUTONS
1 ½ tbsp olive oil
3 slices bread, each cut into 12 to 16 squares
SALAD AND DRESSING
1 clove garlic, peeled
¼ tsp salt
1/8 tsp freshly ground black pepper
1 tsp Worcestershire sauce
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
1 medium head romaine lettuce, about 12 oz, washed, dried, and cut into 1-to2-inch pieces
½ cup grated Parmesan cheese
1. Place olive oil in fry pan. Toss bread cubes with oil. Saute bread cubes over medium heat until browned.
2. Make salad. Mash garlic clove with salt to a paste. Scrape paste into salad bowl. Add pepper. Stir in Worcestershire sauce and lemon juice, and mix. Add olive oil and mix well. (Dressing can be made, covered, and refrigerated several hours before serving.)
3. Placed lettuce on top of dressing in bowl. Scatter cheese over lettuce and top with croutons. Toss, making sure leaves are coated with dressing. Serve immediately.
Adapted from Hannaford’s magazine
6 tbsp olive oil
¼ cup fresh lime juice
2 tsp honey
1 tsp grated lime peel
1 cup paper-thin slices red onion
2 6-ounce bags mixed lettuces
6 plum tomatoes, thinly sliced
Whisk first 4 ingredients in small bowl to blend. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to another small bowl; mix in onion. Let onion and remaining dressing stand at least 1 hour and up to 3 hours. Toss onion mixture occasionally.
Mix lettuces, tomatoes, and onion mixture in bowl. Toss with dressing.
Adapted from Bon Appetite February 2004
Serves 4 to 6
2-3 tbsp sugar
¼ tsp almond extract
¼ tsp five-spice powder
a variety of sliced fruit including banana and strawberries
Mix together the sugar and almond extract. Stir in the five-spice powder. Set aside.
Prepare fruit and arrange a layer on a plate. Sprinkle a bit of the sugar mixture over. Make another layer and sprinkle sugar over it. Cover and chill before serving.
(Note: the sugar mixture turns hard so it does not keep separately).
Adapted from Guide to Chinese Cuisine – Rhonda Parkinson
Serves 10
3 cups broccoli
3 cups cauliflower
3 cups celery
10 oz frozen petite peas
1 cup dried cranberries
1 cup raw Spanish peanuts
2 tbsp sugar
1 tsp salt
1 tbsp white wine vinegar
1 tbsp grated onion
1/4 cup fresh grated Parmesan cheese
1 1/2 cups mayonnaise
Prepare the broccoli by peeling the outside of the stems. Then slice the stems until you reach the flowerets. Cut/separate the flowerets into small sections.
Cut the cauliflower apart into small floweret pieces.
Thinlyslice the celery (preferably with a manual slicer)
Put the peas in a strainer. Run hot tap water over them and then let them drain.
Combine the vegetables, cranberries, and nuts in a large bowl.
In a small bowl whisk together the sugar, salt, vinegar, grated onion, mayonnaise, and Parmesan. Pour the dressing over the vegetable mixture and toss.
3/4 lb medium golden or red beets
1 cup cranberry juice cocktail
1/3 cup sweetened dried cranberries
3 tbsp sugar
1 tbsp raspberry vinegar
1 tbsp minced shallots
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp walnut oil
4 cups radicchio
4 cups baby spinach
1/2 cup (2 oz) crumbled soft goat cheese
Preheat oven to 400.
Wrap each beet in aluminum foil. Bake at 400 for 1 hour and 30 minutes or until tender. Discard foil, cool beets for 30 minutes. Trim off beet roots, rub off skins. Cut beets into 1/8-inch thick slices.
Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil, cook 11 minutes or until mixture thickens. Remove from heat. Stif in shallots, salt and pepper. Gradually add oil, stirring with a whisk.
Combine lettuce and spinach in a large bowl. Add cranberry mixture, toss to coat. Place mixture on serving platter. Top with beets and dot with goat cheese.
Serves 4-6
Adapted from Cooking Light
1 mango, chopped
2 avocado, chopped
2 grapefruit, sectioned
1 small head red leaf lettuce, torn into bite size pieces
For garnish: finely chop your choice of a mixture of vegetables such as red onion, sweet onion, red pepper, yellow pepper, chives.
For dressing: whisk together a mixture of 3 tablespoons white balsamic vinegar, 1/2 teaspoon Dijon, and 2 tablespoons canola oil.
Place lettuce on platter. Distribute mango, avocado, and grapefruit over lettuce. Sprinkle vegetable mixture over fruits. Pour dressing over all.
Serves 6 – 8
Desserts
Makes 16 brownies
9 oz bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1 cup plus 6 tbsp sugar
2 large eggs
1 cup cake flour
1 tsp baking powder
¼ tsp salt
2 cups coarsely chopped walnuts
½ cup apricot preserves
Preheat oven to 350 F. Butter and flour 8x8x2-inch baking pan. Melt chocolate and butter in heavy small saucepan over medium heat, stirring often, cool to lukewarm. Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture. Sift flour, baking powder, and salt over; fold to blend. Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter.
Bake brownies until edges are raised and cracked and tester inserted into center comes out with some moist batter attached, about 50 minutes. Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted jam over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours. DO AHEAD Can be made 3 days ahead. Cover and keep chilled.
Cut into 16 brownies. Serve chilled.
Adapted from Bon Appetite March 2009
Cake:
¾ cup raisins
1 tbsp Cointreau
1 cup walnuts, lightly toasted
2/3 cup vanilla sugar
6 oz bittersweet chocolate
8 tbsp unsalted butter, softened
3 large eggs
Grated zest of 1 orange
¼ cup fresh breadcrumbs
Chocolate glaze:
6 oz bittersweet chocolate
8 tbsp unsalted butter, softened
1. Soak the raisins in the Cointreau for 30 minutes.
2. Preheat the oven to 350 F.
3. Lightly butter a 9-inch cake pan. Line the bottom with parchment paper and lightly butter the paper.
4. In a food processor combine the walnuts with 1 tbsp of sugar and process until ground small, but not to a paste.
5. Melt the chocolate over a water bath set over medium-high heat. When melted, remove from the heat and let cool to room temperature.
6. In a large bowl cream the butter with the remaining sugar until pale yellow and fluffy. One at a time, add the eggs, beating well after each addition. One at a time, add the ground walnuts, the melted chocolate, the orange zest, the bread crumbs, and the raisins with any Cointreau they haven’t absorbed, mixing well after each addition.
7. Turn the mixture into the prepared cake pan and bake on the center rack of the oven until the cake has puffed slighyl and has a slight crust on top, about 30 minutes. Test for doneness by pressing gently on the center of the cake – it won’t spring right back and a slight indentation will remain. Remove trhe cake from the oven and cool on a wire rack.
8. While the cake is cooling, make the glaze. Melt the chocolate with the butter, stirring occasionally in a small, heavy-bottomed saucepan over low heat. Remove from the heat when melted, and stir to blend well. Set aside to cool. Spread evenly over the top and sides of the cooled cake.
Makes 16 slim servings.
Adapted from Epicurious/Letter from France June 2001
How to make vanilla sugar.
1 – 2 vanilla beans
1 airtight jar
regular granulated sugar
Fill the jar halfway with sugar. Cut the beans into 1 to 1 ½ inch pieces and stick them into the sugar. Add sugar to cover the beans. Close the container and place it into a cool dark closet. The vanilla sugar will be ready for use after 3 weeks.
Adapted from German Corner Cooking Index
2 C flour
1 ½ C sugar
¼ t salt
1 t baking powder
1 t baking soda
1 t cinnamon
4 eggs
1 ½ C oil
2 C carrots, grated
Preheat oven to 375. Grease and flour pans. Sift together dry ingredients. Blend eggs and oil. Add dry ingredients and carrots. Bake 30 to 40 min.
Icing
1 8oz pkg cream cheese
½ C butter
1 t vanilla
1 box confectioner’s sugar
1 C pecans
Cream together softened butter and cream cheese. Add vanilla and confectioner’s sugar. Frost cake and sprinkle with chopped pecans.
Pat’s recipe
FOR THE BROWNIE LAYER
8 oz fine-quality bittersweet chocolate, chopped
1 ½ sticks unsalted butter, cut into pieces
2 tbsp instant espresso powder dissolved in 1 tbsp boiling water
1 ½ cups sugar
2 tsp vanilla
4 large eggs
1 cup all-purpose flour
½ tsp salt
1 cup walnuts, chopped
FOR THE CREAM CHEESE FROSTING
8 oz cream cheese, softened
¾ stick unsalted butter, softened
1 ½ cups confectioners’ sugar
1 tsp vanilla
¾ tsp cinnamon
FOR THE GLAZE
6 oz fine-quality bittersweet chocolate
2 tbsp unsalted butter
½ cup heavy cream
1 ½ tbsp instant espresso powder dissolved in 1 tbsp boiling water
Make the brownie layer:
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350 F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.
Make the cream cheese frosting:
In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.
Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.
Make the glaze:
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.
Adapted from Gourmet November 1991
8 oz bittersweet chocolate (not unsweetened)
2 sticks (1 cup) unsalted butter
1 1/2 cups sugar
4 large eggs
3/4 cup all-purpose flour
1/3 tsp salt
hot shortbread base
Coarsely chop chocolate and in a small saucepan melt with butter over moderately low heat, stirring until smooth. Remove pan from heat and stir in sugar. Add eggs, beating with a fork until incorporated and stir in flour and salt. Pour chocolate mixture over hot shortbread and spread evenly. Bake in middle of oven until a tester comes out with crumbs adhering, about 35 minutes. Cool completely in pan. Lift aluminum foil and fudge brownie bars out of pan and place on cutting surface. Cut into bars or squares. These cookies freeze well and keep several days wrapped or covered.
Adapted from Gourmet March 1999
8 oz pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tbsp heavy cream
hot shortbread base
Coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan. Lift aluminum foil and pecan bars out of pan and place on cutting surface. Cut into squares or bars. These freeze well and will stay several days, wrapped or covered, at room temperature.
Shortbread base:
1 1/2 sticks unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp salt
Preheat oven to 350F. Line a 13 x 9-inch pan with quick release aluminum foil.
Mix dry ingredients in a medium mixing bowl. Add room temperatur butter and mix. The original recipe did this in a food processor. I prefer to mix it with my hands until the ingredients are well combined. Then sprinkle the mixture in the pan and press evenly over the bottom of the pan. Bake shortbread in middle of oven until golden, about 20 minutes.
While shortbread is baking, prepare topping.
1 pkg (6 oz) semisweet chocolate chips (1 cup)
1/2 cup butter
1/4 cup water
4 slightly beaten egg yolks
2 tbsp sifted confectioner’s sugar
1 tsp vanilla
1 12-oz pound cake such as Sara Lee
In heavy saucepan, heat chocolate, butter, and water over medium heat, stirring until blended. Cool slightly. Add egg yolks, sugar, and vanilla, stir until smooth. Chill until mixture is of spreading consistency, about 45 minutes. Slice cake horizontally in 6 or 7 layers.Spread chocolate between layers, then frost top and sides. Chill at least 45 minutes before serving. Cut in 1/4-inch slices. Note: you may want to insert 2 or 3 toothpicks into layers before frosting the cake to stabilize the layers.
Adapted from Better Homes and Gardens New Cookbook
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
5 tbsp cocoa
3/4 cup pecans, chopped
1/2 cup shortening
1/2 lb butter
3 cups sugar
5 eggs
1 tsp vanilla
1 cup milk
Preheat oven to 325. Grease and flour a 10-inch tube pan.
Sift together flour, salt, baking powder, and cocoa. Set aside. Coat the chopped pecans with a small amount of the dry mixture.
Cream shortening and butter. Add sugar and beat well.
Add eggs one at a time; beat well after each egg. Add vanilla and beat in.
Add dry ingredients alternately with the milk. Beat well. Fold in chopped nuts.
Pour into pan. Bake at 325 for approximately 1 hour 20 minutes. Check cake; it will probably take a bit longer.
Pat’s recipe
8 oz bittersweet chocolate
8 oz unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1 cup sugar
1/4 cup orange flavored liqeur such as Grand Marnier
6 tbsp cornstarch
1. Preheat the oven to 350 degrees. Brush a 9-inch springform pan with butter.
2. Break up or chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.
3. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.
4. In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate-butter mixtues should have a similar consistency.
5. Beat the chocolate-butter mixture into the egg-sugar mixture and add the orange liquer. Beat another minute to mix. Sift the cornstarch onto the batter and gently fold in.
6. Pour the batter into the prepared pan. Tap the pan on the counter to level and cover with buttered waxed paper. Put the pan in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the pan in the preheated oven for 55 minutes. Let cool Turn upside down on a serving platter, but wait 30 minutes to remove the mold.
7. Turn the pan right side up. Remove the side of the pan. Peel off the waxed paper. Leave cake on pan bottom for serving.
8. Cut serving pieces. Serve with unsugared whipped cream.
Adapted from French Women Don’t Get Fat
For the cake:
3 1/4 cups cake flour
1/4 tsp baking soda
1/4 tsp salt
2 1/4 sticks unsalted butter
8 oz neufchatel cheese
3 cups granulated sugar
6 large eggs
1 tsp vanilla
2 tsp finely grated lime zest
3 tbsp fresh lime juice
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
Confectioner’s sugar for dusting
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325F. Grease and flour a 10-cup Bundt pan.
Sift together into a large measuring cup or onto waxed paper the flour, baking soda and salt; set aside.
In the bowl of an electric mixer (preferably fitted with a flat beater, beat the butter and cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice.
Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.
Set the rack over a plate larger than the cake to catch the drippings of glaze. Lift off the pan. Using a spoon, distribute the glaze over the cake. Let the cake cool completely. Just before serving, sift confectioner’s sugar over the cake.
This cake freezes very well. Simply defrost and dust with confectioner’s sugar just before serving.
Best served in thin slices. Serves 16 to 20.
Adapted from Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000)
Main Salads
Servings: 12
4 C cubed, cooked chicken
1 C mayonnaise
1 1/2 C dried cranberries
1 C chopped celery
2 green onions, chopped
1/2 C minced green pepper
1 C chopped pecans
1 t seasoning salt
ground black pepper to taste
In a medium bowl, mix together mayonnaise with some lemon juice, honey, and canola oil. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
Adapted from Allrecipes submitted by: Elaine
Serves 4
¾ cup orzo
1 (15-oz) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tbsp chopped flat-leaf parsley
2 tbsp red-wine vinegar
1 tbsp exta-virgin olive oil for black-eyed pea mixture
1 tbsp extra-virgin olive oil for orzo mixture
½ seedless cucumber, halved lengthwise, cored, and diced (1 cup)
½ cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp finely chopped oregano
2 to 3 cups coarsely chopped romaine
½ lb feta, crumbled (1 cup)
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, 1 tablespoon oil., cucumber, olives, onion, lemon zest and juice, oregano, ½ tsp salt, and ¼ tsp pepper in a large bowl.
Layer black-eyed pea mixture with juices, orzo salad, romaine, and feta on top.
Adapted from Gourmet August 2008
6 tbsp mayonnaise
1/2 tsp grated orange rind
1 1/2 tsp orange juice
1/4 tsp curry powder
1/2 tsp grated peeled fresh ginger
2 1/2 cups diced roasted chicken
3/4 cup seedless green grapes, halved
1/4 cup diced dried apricots
1/4 cup thinly sliced green onions
2 tbsp chopped unsalted cashews
1 tbsp chopped fresh parsley
Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients to mayonnaise mixture; tossing to coat.
Yield:4 servings.
Adapted from Cooking Light December 2006
VINAIGRETTE
6 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp minced shallot
1 tsp minced garlic
1 tsp minced fresh thyme leaves
1/4 tsp salt
1/8 tsp ground black pepper
SALAD
1 medium cucumber, peeled halved lengthwise, seeded, and slice crosswise 1/4-inch thick
4 quarts salad greens, (heartier types work better than spring mix)
6 oz radishes, trimmed, halved, and sliced thin
Salt and ground black pepper
1 pint cherry tomatoes, halved or quartered if large
3 large hard-cooked eggs, each cut into 4 wedges
8 oz deli ham, sliced 1/4-inch thick and cut into 2-inch-long matchsticks
8 oz deli turkey, sliced 1/4-inch thick and cut into 2-inch-long matchsticks
8 oz sharp cheddar cheese, sliced 1/4-inch thick and cut into 2-inch-long matchsticks
1 recipe Garlic Croutons
FOR THE VINAIGRETTE: Whisk ingredients in medium bowl until combined. Add cucumber and toss; let stand 20 minutes.
FOR THE SALAD; Toss greens and radishes in serving bowl. Add cucumbers and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss tomatoes in remaining dressing in bowl, and then toss with greens. Serve salad along with small separate bowls of egg wedges, ham, turkey, cheese, and croutons so that diners may compose their own salads.
GARLIC CROUTONS
1 large clove garlic, minced to paste or pressed through garlic press (about 1 1/4 tsp)
1/8 tsp salt
1 1/2 tbsp extra-virgin olive oil
6 slices (6 ounces) good-quality white sandwich bread, cut into 1/2-inch cubes (1 1/2 cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
Serves 10 – 12.
Adapted from Cook’s Illustrated
1/4 cup plain nonfat yogurt
3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
1 tsp grated lemon peel
1 6 oz can tuna in spring water, drained
2 tbsp fresh lemon juice
15 oz can garbanzo beans, rinsed, drained
3/4 cup chopped sweet onion
1 cup sliced celery
1 cup grape or cherry tomatoees
1/2 cup chopped fresh Italian parsley
1/2 head small Romaine
Whisk yogurt, mayonnaise, mustard, and lemon peel in small bowl to blend.
Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley, and yogurt dressing to bowl. Toss to blend.
Remove Romaine leaves from head, wash and drain. Cut the leaves in half vertically and then slice crossiwse. Line a platter with the Romaine and spoon the tuna slad over it or toss the tuna salad with the sliced Romaine. Serve.
Serves 4 – 6
Adapted from Bon Appetite August 1999
1 cup coleslaw dressing*
1 cup mayonnaise*
2 cups uncooked shell pasta
3 cups cooked, diced chicken breasts (about 3)
1 cup celery, chopped
1/4 cup green onion
1 can sliced water chestnuts, slivered
1 cup cashews
1 cup grapes, cut in half
Cook pasta.
Combine pasta with mayo and slaw dressing. Add remaining ingredients
Season with salt and pepper.
*I use a combination of mayonnaise, cannola oil, lemon juice, and garlic powder.
Appetizers
Serves 8
1 can (15-oz size) black beans, rinsed/drained
1 can (4-oz size) chopped ripe olives, drained
1 small onion, chopped
4 oz diced green chilies
1 clove garlic, chopped
4 tbsp cilantro, chopped
2 tsp chili powder
¼ tsp salt
¼ tsp cumin
1 tsp pepper
1 pkg (8-oz size) cream cheese, softened
2 green onions, diced
Salsa (fresh if possible)
Mix all ingredients except cream cheese, green onions, and salsa. Cover and refrigerate for 2 hours.
Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips.
Adapted from CDKitchen
1 lb. Chicken livers
1 large onion, chopped
2 eggs
1 apple, chopped
Saute liver and onion in butter. Just brown, don’t overcook. Hard boil the eggs. Put liver and onion and eggs in a blender with apple and blend.
3 large garlic cloves
1 cup pecans
4 oz pimientos
12 oz extra sharp Cheddar
1 tbsp olive oil
4 oz Neufchatel
1/4 cup mayonnaise
1/2 cup finely chopped fresh flat-leafed parsley leaves
Tabasco
Crush 2 garlic cloves with the flat side of a large knife and mince remaining garlic clove. Chop pecans. Drain pimientos and pat pimientos dry between paper towels and chop. Coarsely grate Cheddar.
Preheat oven to 350F.
In an ovenproof heavy skillet cook crushed garlic in oil over moderately low heat, stirring, until pale golden. Discard garlic with a slotted spoon and stir pecans into oil. Cook pecans over moderate heat, stirring, 1 minute, and transfer skillet to oven. Toast pecans, stirring occasionally, until golden, about 5 minutes, and cool.
In a bowl stir together cream cheese, mayonnaise, and minced garlic. Stir in remaining ingredients and salt and pepper to taste until combined well. Pack spread into a crock and chill, covered with plastic wrap, at least 1 day and up to 4.
Let spread stand at room temperature 30 minutes and serve with crackers.
Makes 3 1/2 cups.
Adapted from Gourmet
1 lb crabmeat (your choice, lump is better)
2 8 oz pkg cream cheese
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp garlic powder
1 pkg cheddar cheese (2 C) shredded
Mix all ingredients together with 1 cup of the cheddar cheese and put in baking dish, then sprinkle a cup of cheddar cheese on top. Bake at 350 for ½ hour.
Adapted from In the kitchen with Trader Joe’s
6 bacon slices, chopped
1 1/2 cups finely chopped onion
2 tbsp minced garlic
1 tbsp chili powder
1 tbsp ground cumin
2 19-oz cans cannelloni beans, rinsed and drained
1 cup freshly grated Monterey Jack (about 4 oz)
1/2 cup sour cream or plain yogurt
1 tbsp fresh lemon or lime juice, or to taste
cayenne
In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tbsp fat. In reserved fat cook onion and garlic with salt and pepper to taste over moderately low heat, stirring until softened and pale golden. Add chili powder and cumin and cook, stirring, 1 minute. Add beans and cook, stirring, 5 minutes.
In a food processor puree bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl. Crumble bacon and stir into dip with salt and pepper to taste. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Makes 4 cups.
Adapted from Gourmet
1 cup sour cream
1/8 teasp garlic powder
pinch ground ginger
1/2 teasp onion powder
pinch cayenne pepper
1/2 teasp salt
2 tbsp blue cheese, crumbled
3/4 teasp paprika
paprika for garnish
Combine first 8 ingredients and beat with a rotary beater. Garnish top with paprika. Makes 1 cup.
Adapted from The New Antoinette Pope School Cookbook