Monday, June 13, 2011

Cool stuff for hothothot dayz :)

Caribbean Gazpacho

Head to the islands with this spicy and refreshing cold soup that includes tomatoes, cucumbers, and other seasonal vegetables.

Servings: 6-8

INGREDIENTS

12 ripe beefsteak tomatoes, chopped roughly
1 small yellow onion, diced finely
1 bunch of cilantro, chopped roughly
1 small golden pineapple, peeled, cored and diced
2 cucumbers, peeled, de-seeded and ground in food processor or blender
2-4 habanero peppers, minced very finely
1-2 cloves of garlic, minced finely
juice of 4 limes
1/2 - 1 tablespoon of sea salt
1 teaspoon of coarsely ground black pepper
1/2 teaspoon of coriander
1/2 teaspoon of ground allspice

INSTRUCTIONS

Combine all ingredients and adjust salt amount to suit your taste. Be careful when adding salt initially because the saltiness will decrease as the flavors marry. The soup needs to chill for at least 24 hours before serving to allow blending of flavors, so taste before serving and add more salt if needed at that time.
Store the mixed gazpacho in your refrigerator for 1 to 2 days before serving and garnish each serving with 1/2 to 1 tablespoon of diced yellow bell pepper and chives.



Sour Cream & Dill Potato Salad

This tasty twist on classic potato salad is sure to please.

Servings: 6-8

INGREDIENTS

5 pounds of red bliss potatoes diced to about 1 inch pieces
1 small red onion, diced
1 small bunch of dill, chopped finely
1 bunch of scallions, diced finely
2 cloves of garlic, minced finely
8 ounces of sour cream
2 tablespoons of whole grain mustard
2 tablespoons of apple cider vinegar
1 teaspoon of coarsely ground black pepper
1-2 teaspoons of sea salt
1-2 tablespoons of honey

INSTRUCTIONS

Place the diced red potatoes into a pot of cold water and slowly bring to a boil. Check the firmness of the potatoes in the water with a fork often, and cook until a fork easily passes through a potato piece. Strain and rinse with cold water and allow the potatoes to cool in the refrigerator for 2 hours. While the potatoes are cooling, combine all of the other ingredients in a large mixing bowl, remembering that the salt will need to be adjusted after the potato salad sits for a few hours. Add the cooked potatoes and thoroughly mix together.

Store in an airtight container until serving.

Asian Wilted Cabbage Salad

Your guests will think you spent hours on this exotic Asian treat, yet it’s surprisingly simple to prepare. It is delicious served either hot or chilled.

Servings: 6-8

INGREDIENTS

Salad
1 head of Napa cabbage, chopped roughly
1 small head of red cabbage, chopped roughly
1 red onion, halved and thinly sliced
2 cloves of garlic, minced finely

Vinaigrette Dressing
Juice of 4 oranges
Zest of 1 orange
1/2 cup of rice wine vinegar
1 tablespoon of soy sauce
1/2 cup of extra virgin olive oil
1/4 cup of white sugar
1 teaspoon of crushed red chili flakes
1/2 teaspoon of coarsely ground black pepper
1/2 tablespoon of sesame seeds

INSTRUCTIONS

Combine all of the vinaigrette ingredients in a medium sauce pan. Heat the vinaigrette to a boil and immediately turn off. Pour the hot vinaigrette over the cabbage salad in a large bowl and cover with a plate to hold the heat in to allow the cabbage to wilt. Chill salad in refrigerator until serving.

Garnish with fresh orange segments and almond slivers.



DESERTS <3 <3 <3


Blueberry-Lemon Parfait

This simple dessert is as pretty as it is delicious, and the perfect way to end a light summer meal.

Servings: 4-6

INGREDIENTS

1 container of vanilla yogurt
1 pint of fresh blueberries
1 jar of lemon curd

INSTRUCTIONS

Layer in the following manner in a large wine glass or martini glass:

1 thin layer of vanilla yogurt
1 layer of blueberries
1 thin layer of lemon curd
1 thin layer of vanilla yogurt
1 layer of blueberries
1 thin layer of lemon curd

Refrigerate these parfaits until ready to serve. Garnish with
whipped cream and a few fresh blueberries.

Strawberries & Cream Pound Cake

Nothing says summer like strawberries and cream. This recipe combines the best of both with a basic pound cake.

Servings: 4-6

INGREDIENTS

1 frozen pound cake
1 pint of fresh strawberries
1 pint of heavy cream
4 tablespoons white sugar
juice of 2 lemons
zest of 1/2 lemon
2 teaspoons vanilla extract
1 Container whipped cream or topping

INSTRUCTIONS

Thaw pound cake and cut into 1 inch thick slices. Slice strawberries and mix with lemon juice and lemon zest in a mixing bowl. Add 1-3 tablespoons of white sugar depending on sweetness of strawberries. (Note: even if the strawberries are very sweet, some sugar should be added to draw out the berry juices.) Allow the strawberry mixture to sit in the refrigerator for at least 30 minutes.

In a second bowl, mix 1 pint of heavy cream with 2 teaspoons of vanilla extract and 1 tablespoon of white sugar.
When ready to serve, lay one piece of pound cake down and top with a large scoop of the strawberry mixture and drizzle with the heavy cream mixture. Place another piece of pound cake on top and add a small amount of strawberries and heavy cream. Top with whipped cream and serve.

Chicha Morada
This brightly colored beverage is perfect to sip in the warm summer sun. It’s cool, sweet and packed full of nutrients.

INGREDIENTS


1 1/2 pounds purple corn
2 pounds cooking apples, chopped
1 large pineapple, cored and chopped or 1 large can (20 ounces) chopped pineapple
Juice of 4 limes or 2 lemons
1 cup sugar, more or less to taste
4 whole cloves
Dash of cinnamon


INSTRUCTIONS


Combine apple, pineapple, purple corn, cinnamon and cloves in a large pot with 6 quarts of cold water.
Bring to a boil. Then reduce heat and allow to simmer for 1 hour.
Strain the liquid. Add sugar and lime juice. Serve chilled.
Black Forest Crunch Dessert
This delicious chocolate and strawberry dessert is sure to please your family on a hot summer’s day.

Servings: 2

INGREDIENTS

1/2 cup chocolate cookies, crushed
1 cup fresh strawberries and raspberries
2 mint leaves
1 cup heavy cream
1/3 cup sugar
1/2 teaspoon vanilla
Chocolate shavings (for garnish)


INSTRUCTIONS
Combine the berries in a bowl and sprinkle with 2 teaspoons of sugar. Refrigerate for a few hours so they produce juice.
Spoon the crushed cookies into the bottom of small dessert dishes. Pour the berries on top.
To make whipped cream, pour heavy cream, the remaining sugar and vanilla into a bowl. Beat for 2 minutes.
Dab whipped cream on top of the cookie and berry mix. Garnish with chocolate shavings and mint leaves. Serve and enjoy!

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