Let the Baking Begin: Lime Bread with Blueberries!

Buckle your seatbelts, folks, and get ready to pop the top button on your True Religion jeans - we are moving into the bread chapter of the "Savor the Moment" cookbook. I thought the best way to handle this delicious, yet inherently dangerous, chapter was to just jump in and cook my way through it. I've got some loose fitting dresses and drawstring pants on standby so here we go!

The first bread I'd like to introduce you to is the Lime Bread with Blueberries (pg. 88). This was kind of a head scratcher for me since I don't really recall ever enjoying these two delicious flavors together, no less in a bread. What a pleasant surprise though and talk about a fabulous flavor combination for summer! The tartness of the lime and the sweetness of the blueberries harmonize beautifully and the bread couldn't be easier to make. It only requires about 15 minutes of active cooking time and an additional hour in the oven when all you have to do is enjoy the fabulous aroma! Alternately, you can substitute the lime and blueberries with raspberries and lemons - yum, it's always good to have options. Enjoy!

Lime Bread with Blueberries
6 tablespoons (3/4 stick) butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
grated zest of 1 lime
1/2 cup fresh blueberries
juice of 1 lime
1/2 cup sugar
Cream the butter and 1 cup sugar in a bowl until light. Beat in the eggs. Add the milk and mix well, Sift the flour, baking powder and salt into a bowl. Add to the butter mixture and beat until smooth. Stir in lime zest and blueberries. Pour the batter into a greased 4x6-inch loaf pan. Bake at 350 degrees for hour or until a wooden pick inserted in the center comes out clean.
Mix the lime juice and 1/2 cup sugar in a bowl until the sugar dissolves. Spoon over the hot bread before removing from the pan. Makes one loaf.
**Be careful not to overcook the bread, it might not need the full hour in the oven!

XO,

"I Love Lamb!": Spicy Grilled Lamb Chops and Marinated Tomatoes!

This delicious meal from "Savor the Moment" got me thinking of a line from one of my all-time favorite movies, "Anchorman." The line is "I love lamp" but, after making this recipe, all I could think was "I love lamb!" The Spicy Grilled Lamb Chops (pg. 157) and Marinated Tomatoes (pg. 131) are a delicious duo to say the least!

Juicy, ripe tomatoes are marinated in a blend of olive oil, red wine vinegar, fresh basil, parsley, red onion, garlic and capers, perfect for making ahead of time if you are entertaining. The lamb chops are also marinated, but in cider vinegar, garlic, curry powder, dry mustard, cayenne pepper and olive oil before being grilled to juicy, pink perfection. As for the wine, we tried something a little different and went with the 2006 Black Box Cabernet Sauvignon.

The wine is called "Black Box" because it does, in fact, come in a big, black box! Made primarily from grapes grown along California's Central Coast, I'm happy to report, the Black Box Cab was actually pretty good and makes for a great everyday option. One box is equivalent to four bottles of wine (for the price of two!) and remains fresh for up to four weeks after opening. Black Box is also environmentally friendlier than glass bottles, requiring far less energy to produce and transport. Lessen your carbon footprint while enjoying a glass of vino - not bad! As if that weren't enough, the wine was also a great match for the lamb chops and tomatoes.

These two recipes really make for a nice, easy and elegant Summer meal and will hopefully have you saying "I love lamb" as well! Click on the link to check out the hilarious clip from the movie (warning: silly sense of humor required!). I'm including the recipe for the Marinated Tomatoes and hope you enjoy them - let me know what you think!
Cheers,

Marinated Tomatoes

Cut 2 or 3 large tomatoes into thick slices and arrange overlapping on a platter. Combine 1/2 cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon minced red onion, 1 tablespoon drained capers, 1 crushed large garlic clove and 1 teaspoon salt in a bowl and mix well. Drizzle over the tomatoes and garnish with additional parsley. Marinate in the refrigerator for 1 hour or longer. Enjoy!

Guest Post on "Chow and Chatter" featuring Roasted Sea Bass in Prosciutto

I was recently asked to do a guest post for a fabulous blog entitled "Chow and Chatter." The author, Rebecca Subbiah, is a Registered Dietitian and the force behind this great source for recipes and food-related information from around the globe!

Deciding which recipe from "Savor the Moment" to share with her readers was challenging - there are so many favorites! I ended up choosing the "Roasted Sea Bass in Prosciutto," a recipe that's not only delicious but also makes for an easy, elegant meal perfect for serving this Summer. I've also spoken with many Junior League Members who've made this dish and thoroughly enjoyed it as well. Thankfully, it appears to be very well-received by her readers!

Please check out "Chow and Chatter" and if you're looking for something delicious to make this weekend - try this fabulous "Savor the Moment" classic!

Cheers,

Fabulous Fourth of July BBQ Rib Recipe & Wine Pairing!

The Fourth of July is tomorrow and if you're looking for a delicious dish that will "wow" your crowd with minimal effort (and cost!) on your part, I've got the perfect recipe for you. The "Savor the Moment" Barbequed Ribs (pg. 46) are succulent, spicy and deliciously flavorful, perfect for celebrating this most American of holidays. Also, while the Fourth is ideally the perfect day for grilling outdoors, with the temperature pushing 100 degrees here in Florida and those pesky afternoon thunderstorms, its nice to have a menu that doesn't depend on outdoor cooking. Simply pop these babies in the oven for a few hours and forget about them!

When preparing, I used chili sauce instead of catsup which nicely kicked up the spice and I also used a Vidalia onion which cooked down beautifully into deliciously sweet, oniony goodness. Serve the Barbequed Ribs up with grilled corn on the cob with cilantro-lime butter and a juicy red wine like an Australian Shiraz, California Zinfandel or an Argentine Malbec and you are all set for your Fourth of July Celebration. I hope you enjoy your holiday weekend as well as these fabulous ribs!

Cheers,





Barbequed Ribs (pg. 46)
1 onion, sliced
5 pounds baby back ribs
salt and pepper to taste
1 (14-ounce) bottle tangy catsup or chili sauce
1/2 (12-ounce) bottle horseradish sauce
1/2 cup packed brown sugar
1/4 Worchestershire sauce
Spread the onion slices in a 9x13 baking pan. Sprinkle both sides of the ribs with salt and pepper and arrange over the onion. Cover with foil. Bake at 350 degrees for 2 hours.

Combine the catsup, horseradish sauce, brown sugar and Worchestershire sauce in a bowl and mix well. Spread over the ribs. Bake, uncovered, for 1 hour longer. Serves 8.