Monday, July 26, 2010
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
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!
Sunday, July 18, 2010
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!
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!
Saturday, July 17, 2010
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!
Saturday, July 3, 2010
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!
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.