Put those oyster jars from recipes such as Scalloped Oysters and Kale to use and make to-go Watermelon Serrano Margaritas. Shake ‘n’ Go to the beach for sunset.
I cannot resist going home with skinny stalks of asparagus when I see them in the market.
Roast the asparagus for about 20 mins at 425 with olive oil, salt and pepper drizzled over the stalks. Remove and scatter the zest of half a lemon and some Parmesan. Crushed red peppercorns are a pretty addition if you have some.
Serve these apple sorbets either as a palate cleanser with a pork meal (pre or post!) or as a tangy, light dessert following a big meal.
I never use ice cream makers when I make ice cream or sorbets. It’s just another piece of equipment I need to store and attempt to master. I prefer to keep my kitchen as unfussy as possible.
In this recipe, I use two different kinds of apples. Of course you could use one or as many as you want. The Granny Smith sorbet is tangy and a little sour and the Pink Lady is a little bit more sweet.
2 Granny Smith apples
2 Pink Lady apples
1 cup of Marsala wine (or you could use some left over champagne .. beat out the bubbles with a fork before adding to the recipe).
1 lemon - juiced
1 cup sugar
1 cup water
Add the water and sugar to a saucepan and boil gently until the liquid is about half it’s original size.
Meanwhile, peel and core all the apples and then slice into small pieces.
Let the liquid cool a bit and then add both the sugary liquid, the apples, the lemon juice and wine to a food processor. Blend briefly until it is a smooth consistency.
Now put into a container and freeze. Ta-dah! Done.
Quick and easy, great for a weekday night. I like to BBQ these but you can also roast in the oven.
This recipe was passed down to me from my mother.
I’d assume one game hen per person unless the hens are just massive.
4 game hens
8 cloves of garlic minced
enough olive oil to well coat the birdies
a few sprigs of fresh rosemary that has been chopped finely
juice of a lemon
hot sauce, to your taste
salt and pepper
(If you’re going to roast, turn on the oven to 400F).
Cut the birds down the middle of their back so that you can lay them flat on the grill or in the oven.
Mix the remaining ingredients so that you have a lovely spicy marinade. Coat the bird in the sauce, top and bottom, up and down, all over. Sprinkle salt and pepper to taste. Preferably let marinade for an hour or so but even if you don’t (sometimes I just don’t have the time), it’ll still be delicious.
I like to BBQ the birds .. and I do it about 8 minutes on each side. You can also roast (about 400F is good for about 40 minutes .. they’ll cook quickly do to having been cut in half) for the same amount of time, flipping over after 8 minutes. Let rest for 10 or so.
Eggplant Parm is one of those dishes that both freezes incredibly well and is also even tastier as a leftover. With that, you may want to double up this recipe so that you have some for later meals. My mother passed along this recipe to me when I first left school. I’ve added peppers which added some additional flavor.
Turn oven to 425F.
2 lb ground hamburger
1 medium onion
1/4 lb mushrooms
2 cloves of garlic
1 tin of stewed tomatoes (or fresh tomatoes if you have them lying around)
Herbs de Provence (basil, oregano, etc)
2 cups of mozzarella
1 cup of parm cheese
Good for a crowd of 8-10 or so.
Cut the eggplant into half inch think slices, and brush with olive oil. Arrange in a single layer on baking sheets, and bake in 425F oven until browned and very soft, about 30 minutes.
Saute the ground hamburger until the pinky color is gone. Set aside.
Saute the onions, the peppers, the mushrooms, and then put in the garlic at the very end. Put the hamburger back in with the veggies, and then add the tomato. Season with salt and pepper, and the dried herbs to taste.
Pull out a casserole dish, a biggish one, and wipe down with olive oil so that the food doesn’t stick nastily along the sides after baking. Layer eggplant, top with half the veggie sauce, then add a layer of mozzarella (avoid having the mozz touch the edge of the casserole as it’s a right pain to clean) and repeat until you run out of the various bits. Make sure the top layer is cheese.
Bake uncovered at a 350F oven for 30 mins until hot and bubbly.
Whiskey in all forms! Including jello-jelly. This makes a light, simple tipsy dessert that you can make a day ahead.
The recipes about 5 minutes to make, max. Just allow enough time to let the jello harden in the fridge .. 3 - 4 hours.
Here’s what you’ll need to have on hand to make this pudding: Whiskey, gelatin, honey/sugar, marmalade, hot water and whipping cream.
Follow the directions on the back of the gelatin package. But substitute some whiskey in where water is called for. How much? Your choice. I did about 2 water:1 whiskey. I also added heather honey to taste to sweeten the dessert up as well as some marmalade to taste. If you have no marmalade on hand, you could add a little orange juice. Just make sure that the amount of liquid you are using adds up to the total amount of water the gelatin package calls for.
Mix all of the ingredients except for the whipped cream. Pour into the bowl that you’ll want to serve the jello in at the table.
When you’re ready to serve the jello, whip up the cream and serve the jello with a dollop of it on top.