Honey Dijon Deviled Eggs
From www.pillsbury.com
Makes 14 servings
Ingredients
7 large hard-cooked eggs
1/4 cup purchased honey Dijon salad dressing
2 tablespoons finely chopped green onions
1/8 teaspoon pepper, if desired
Directions
Remove shells from eggs. Halve eggs lengthwise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well.
Lightly spoon or pipe mixture into egg white halves. Sprinkle with pepper. Serve immediately, or refrigerate until serving time.
Bruschetta-Goat Cheese Cups
From www.myrecipes.com
Southern Living - February 2006
Yield: Makes 24 cups (about 6 servings)
Ingredients
1 (1.4-ounce) package crispy pastry shells
1 (4-ounce) goat cheese log, crumbled
1/3 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade
Garnish: fresh thyme leaves
Directions
Place shells in a shallow pan. Divide goat cheese evenly between shells, pressing gently to fill bottom of each. Spoon 1 teaspoon bruschetta topping into each shell.
Bake at 350° for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.
Pesto-Goat Cheese Cups: Substitute 1/4 cup prepared basil pesto for 1/3 cup bruschetta topping. Proceed as directed, omitting thyme leaves. Top with finely chopped tomato and toasted pine nuts after baking.
Crescent Rolls with Fresh Herbs
From www.pillsbury.com
Makes 16 rolls
Ingredients
4 teaspoons finely chopped fresh parsley
4 teaspoons finely chopped fresh thyme leaves
4 teaspoons finely chopped fresh basil leaves
4 teaspoons finely chopped fresh oregano leaves
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 egg
1 teaspoon water
16 small leaves fresh herbs, if desired
Directions
Heat oven to 375°F. In small bowl, mix all chopped herbs.
Separate dough into 16 triangles. Sprinkle each with 1 teaspoon herb mixture; press lightly into dough. Roll up each triangle, starting at shortest side and rolling to opposite point. On ungreased cookie sheets, place rolls point sides down; curve each into crescent shape.
In small bowl, beat egg and water until blended. Brush egg mixture over tops of rolls. Place 1 herb leaf on top of each roll; brush egg mixture over top of leaf.
Bake 10 to 12 minutes or until golden brown. Serve warm.
About 1/3 cup of any one herb or a combination of herbs can be substituted for the four herbs in this recipe.
Use kitchen scissors to quickly chop the fresh herbs.
Cinnamon-Citrus Glazed Ham
From www.foodnetwork.com
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
Show: The Essence of Emeril Episode: Holiday Gathering
Yield: 10-12 servings
Ingredients
1 (9-pound) fully cooked ham, bone-in, scored 1/4-inch deep in a diamond pattern
10 (3-inch) cinnamon sticks cut in 1/2 lengthwise into 20 pieces
4 navel oranges, sliced crosswise into 1/3-inch slices (20 slices)
5 lemons, sliced crosswise into 1/3-inch slices (20 slices)
10 bay leaves
1/4 teaspoon black pepper
One 13-ounce jar orange marmalade
1/4 cup light brown sugar
1/2 cup orange juice
1/2 cup water
1 teaspoon hot sauce
1/8 teaspoon ground ginger
Pinch ground cloves
Directions
Preheat the oven to 325 degrees F.
Place the ham, cut side down, in a large roasting pan. Insert the cinnamon sticks partially into the scored ham at even intervals. Skewer 1 orange slice and 1 lemon slice onto each cinnamon stick and push the slices down so that they fit snugly against the ham. Tuck the bay leaves around the orange slices. Sprinkle the ham with the black pepper. Bake the ham, uncovered, until it reaches an internal temperature of 150 degrees F on an instant-read thermometer, about 2 hours. Baste the ham with the glaze during the last hour of cooking.
Make the glaze when the ham first goes into the oven: Combine the marmalade, brown sugar, orange juice, water, hot sauce, ginger, and cloves in a medium saucepan and bring to a simmer. Cook until mixture reduces to a glaze consistency and coats the back of a spoon.
Grilled Leg of Lamb with Spiced Mustard and Rosemary
From www.bonappetit.com
Makes 8 servings
1 tablespoon dry mustard
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup frozen apple juice concentrate, thawed
1/2 cup spicy brown mustard (such as Gulden's)
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
Coarse kosher salt
1 5-pound boneless leg of lamb, butterflied, trimmed of all fat
Nonstick vegetable oil spray
Directions
Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.
Glazed Ginger Carrots
From www.familyfun.go.com
Makes 4 to 6 servings
Ingredients
1 lb. fresh carrots
2 tbsp. coarsely chopped crystallized ginger
1 tbsp. honey
1/2 tbsp. butter
1 cup apricot nectar
1 tbsp. cornstarch
Directions
Peel or scrape carrots; trim ends. Cut carrots in half crosswise, then lengthwise. In large saucepan, combine quartered carrots, 2 cups water and ginger; bring to boil. Reduce heat; cover and simmer until carrots are just tender, about 10 to 12 minutes. Drain water, reserving ginger with carrots. Return to pan; add honey and butter or margarine. In a small bowl, mix apricot nectar and cornstarch; add to carrots. Heat, stirring until sauce thickens. Garnish with parsley sprigs, if desired.
Lemon-Sesame Asparagus
Serves 6 to 8
Ingredients
2 pounds asparagus, ends trimmed, each stalk cut diagonally into thirds
1 1/2 to 2 tablespoons toasted sesame oil
1 1/2 tablespoons fresh squeezed lemon juice
2 tablespoons sesame seeds, toasted
Directions
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water, draining again.
Heat toasted sesame oil in a large skillet over medium-high heat. Add asparagus and sauté until heated through, about 2 minutes. Add lemon juice and toss until well coated, about 1 minute. Transfer to a serving platter and sprinkle with sesame seeds.
Roasted Fingerling Potatoes with Seasoned Salt
From www.marthstewart.com
Serves 4
Ingredients
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.
Lavender-Scented Strawberries with Honey Cream
From www.myrecipes.com
Cooking Light - April 2010
Yield: 8 servings
Ingredients
1/3 cup water
1/3 cup sugar
1/2 teaspoon dried lavender (such as McCormick)
1/2 teaspoon unflavored gelatin
1 tablespoon water
1/4 cup honey
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 cup 2% reduced-fat milk
1 (6-ounce) container 2% Greek-style plain yogurt
2 cups quartered strawberries
Directions
1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
4. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
Little Miss Muffins (Lavender Lemon Muffins)
From www.raleys.com
Makes 24 miniature muffins
Ingredients
1/2 cup sugar
1 1/2 tsp. McCormick Lavender
1 1/2 tsp. grated lemon zest
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup buttermilk
1/3 cup vegetable oil
1 tsp. lemon extract
1 egg
2 tbsp. melted butter
Directions
1. Preheat oven to 400°F and spray 24 miniature muffin tins with nonstick cooking spray. Combine sugar, lavender and lemon zest in a blender or food processor; process until lavender is chopped. Remove 2 tbsp. to a small bowl and set aside.
2. Combine remaining sugar mixture, flour, baking powder, baking soda and salt in a large bowl. Stir together buttermilk, oil, lemon extract and egg in a small bowl; add to dry ingredients, stirring just until combined.
3. Spoon batter into prepared muffin tins and bake for 15 minutes or until toothpick inserted in the center comes out clean. While still warm, brush tops with melted butter and dip in reserved sugar mixture.
Classic Strawberry Shortcake
From www.myrecipes.com
Southern Living - May 2006
Yield: Makes 8 servings
Ingredients
2 (16-oz.) containers fresh strawberries, quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Directions
1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
5. Bake at 450° for 12 to 15 minutes or until golden.
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.
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