Sunday, September 15, 2013

Great Spring Seasonal Recipes

Berry Tarts. Start with a simple sugar cookie recipe and add whipped cream and berries.

Clara from depression cooking does stuffed artichokes for Christmas, but since artichokes are really a spring food, I prefer it for this season.

Giada de Laurentiis also does a great artichoke, which I just saw on the today show.

Martha Stewart Recipes:
This mustard sauce is also good with corned beef.

My Dad was pleasantly shocked when he tried this one.

I also like to roast vegetables in a honey, thyme, and balsamic sauce.

I love making this strawberry shortcake but instead cook it in a cake pan and assemble it like the cake pictured above.

Poultry with Strawberry Chutney:
Cook whole chicken or quail with rosemary and butter. Lightly sautee 2 cups diced strawberries, 1 tb butter, 1/4 cup onion, 2 tablespoons brown sugar, 2 tablespoons Grand Mariner, 1 teaspoon orange zest, cinnamon, ginger, cider vinegar. Serve over poultry.

I love anything with eggs: Poached Egg Salad

Nothing like the taste of lemon to make you think of spring: Chicken Piccata

Lamb Tagine with Spinach:
Cook onion in oil. Add lamb steak, cilantro, ginger, salt, pepper, tumeric, cumin, cinnamon, nutmeg, 1/2 cup of water. Cover and cook on low 2 1/2 hour in tagine (or skillet). Wilt spinach on top before serving.

Prosciutto Pork Loin:
Sear loin on all sides and cover with rosemary. Wrap in prosciutto or pancetta sliced thin and tie with twine. Rub with butter, salt, and pepper. Roast at 450F 40-50 minutes.

Plum and Walnut Pork Loin:
Dice then lightly mash small dark plums. Combine with chopped walnuts and stuff into pork loin. Tie up with twine. Rub with butter, salt, and pepper. Roast at 450F 40-50 minutes.

Chicken Breasts Stuffed with Perfection:
Marinade breasts in Italian dressing 1 hour. Crumb 8 slices bread, 3/4 cup parmesan cheese, 1 teaspoon thyme, pepper. Stir 1 cup mozzarella and 1 cup sour cream. Heat oil, garlic, add 4 cups spinach and 1 bunch diced green onions. Combine with cheese mix and sun dried tomatoes. Slice breast open (butterfly), put 3 tablespoons mixture on, cover with other side of breast, and secure with a toothpick. Top with breadcrumbs. Cook at 350F for 25 minutes. 

Eggs with Spinach and Country Ham:
Place 1/4 cup diced ham with 3/4 cup heavy cream. Let steep uncovered 10 minutes. Cook 1 tablespoon onion in 1 tablespoon butter, add garlic and cook 1 minute. Add 10 oz of spinach. Drain spinach then chop. Put ham and spinach and cream in pan. Crack eggs on top, season with salt and pepper. Top with butter. Cook at 350F for 20 minutes. Serve with baking soda biscuits

Beat 4 egg whites on low until foamy. Add 1 teaspoon salt, 2 teaspoons champagne vinegar, 1 teaspoon cornstarch, and beat on medium until peaks form. Add 1 cup sugar in doses until stiff and glossy. Add 1 teaspoon vanilla. Spread on parchment paper lined baking sheet in a circle, building up to form cake. Bake 1 hour and 20 minutes at 200F. Cool 2 hours. Top with whipped cream and fruit, or flowers.

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