|
2001 Recipe Archive July 2001 Week of: August 2001 September 2001 October 2001 November 2001 December 2001 If you have a question or comment, please email us at greatgroceries@wfmj.com
|
Red, White and Blueberry Ice Cream Sundaes Easy to make and very “patriotic”! 1 cup plus two 1/2-pint baskets blueberries 2 tsp. fresh lemon juice 2 cups powdered sugar 1 cup whipping cream 1/4 cup water 3/4 cup chilled whipping cream 1 pint vanilla ice cream 1 pint raspberry sorbet 1 pint strawberry ice cream 1/2 cup pecans, toasted, chopped Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.) Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each vanilla and raspberry sorbet and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream and pecans. Serves 6. Grilled Barbecue Subs These are pack and go...make ahead and take to your next picnic. Grill for 15 minutes and serve. Simple and delicious! 2 loaves (l pound each) French bread 1 lb. sliced fully cooked ham 1 lb. sliced salami 1/2 lb. sliced Swill cheese 1/2 lb. sliced Cheddar cheese 1/2 cup barbecue, honey-mustard or hickory-smoked sauce Heat grill for direct heat. Cut bread loaves horizontally in half. Arrange half of ham, salami and cheeses on each bottom loaf half. Spread your choice of barbecue sauce over sandwich fillings. Add tops of loaves; secure with toothpicks. Wrap each loaf in heavy-duty aluminum foil. Grill covered 3 to 4 inches from medium heat about 15 minutes or until cheese is melted and sandwiches are hot. 12 servings. Potato and Pea Salad with Chives and Garlic A barbecue just isn’t a barbecue without the side dishes. Try our version of a potato salad using a garlic and chive flavored mayonnaise, Provencal style... 3 lbs. small red-skinned new potatoes, unpeeled 3 Tbls. white wine vinegar 3 celery stalks, thinly sliced 1 1/2 cups frozen green peas, thawed 1 cup mayonnaise 6 Tbls. chopped fresh chives 1 Tbls. Dijon-type mustard 2 garlic cloves, finely diced or pressed if preferred 1/4 tsp. cayenne pepper Salt and freshly ground pepper to taste Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas. Whisk mayonnaise, 5 tablespoons chives, mustard, garlic and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and freshly ground pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve. Serves 8.
|
