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Week of 7/10/2000
Individual
Blueberry-Coconut Pound Cakes
These mini-pound cakes are perfect for picnics or box
lunches
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 tsp. freshly grated lime zest
2 large eggs
5 Tbls. heavy cream
1 cup all-purpose flour
1/4 tsp. salt
1/2 cup plus 3 Tbls. sweetened flaked coconut
1/2 cup blueberries
Preheat oven to 350 degrees and butter and flour 9 (1/2 cup) muffin cups
(just butter if nonstick). Beat together butter, sugar, and zest until
light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour
and salt, on low speed until just combined. Stir in 1/2 cup coconut and
gently stir in blueberries.
Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3
Tbls. coconut. Bake in middle of oven until a tester comes out clean and
edges are golden brown, about 25 minutes. Invert onto a rack and cool.
For a more formal serving, puree some blueberries with a little sugar
and serve the sauce over the cakes. Serves 4-6.
Grilled
Vegetable Salad
1/3 cup balsamic
vinegar
2 Tbls. olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning ( or use 2 Tbls. chopped combination
of fresh herbs such as oregano, basil, parsley)
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 1/2 tsp. molasses
1/2 lb. baby carrots
1 red bell pepper, seeded
1 yellow bell pepper, seeded
2 zucchini
2 yellow squash
1 large onion
Stir together first 7 ingredients in a large bowl. Set aside. Cut carrots
and next 5 ingredients into large pieces. Add to vinegar mixture. Let
stand 30 minutes, stirring occasionally.
Drain vegetables, reserving vinegar mixture. Arrange vegetables evenly
in a grill basket. Grill, covered with grill lid, over medium-high heat
(350 to 400 degrees) 15 to 20 minutes or until crisp-tender, turning
occasionally.
Toss vegetables in reserved vinegar mixture. Serve immediately, or cover
and chill up to 8 hours. Serves 6. Note: Vegetables may be roasted at
400 degrees in a shallow roasting pan for 15 minutes or until crisp-tender,
stirring occasionally.
Roast
Pork Loin and Potatoes
Savory, flavorful... and easy to
prepare.
1/2 cup extra-virgin olive oil
6 garlic cloves, minced
1 Tbls. butter, melted
1 Tbls. minced fresh sage
2 tsp. minced fresh rosemary
1 4-lb. center-cut bone-in pork loin (rib) roast
4 large russet potatoes (about 3 lb.), peeled, cut into 1- inch pieces
Preheat oven to 375 degrees. Whisk 1/4 cup oil, garlic, butter, sage
and rosemary in small bowl to blend. Place pork in large roasting pan.
Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made
1 day ahead. Cover and chill.) Cover pork loosely with foil and roast
2 hours.
Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil
over medium-high heat. Divide potatoes between skillets. Sprinkle with
salt and pepper. Saute until potatoes are golden but not tender, about
15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes
with pan juices. Continue roasting, uncovered, until pork browns, potatoes
are tender and juices are slightly reduced, about 40 minutes.\
Place pork in center of large platter. Surround with potatoes. Pour
pan juices into 2 -cup glass measuring cup. Spoon fat off top of juices
and discard. Pour juices over pork and potatoes. Makes 4-6 servings.
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