Friday, June 21, 2013

A Toast to Summer

The long awaited arrival of summer deserves a toast, plus the skies are sunny and no rain in sight!
Kiwi-Strawberry Bellini
Makes: 8 servings
16 Strawberries
1 bottle Prosecco

Remove skin from kiwifruits, cut into quarters.  In a food processor or blender, puree until smooth.
Remove  stems from strawberries, cut in halves.  In a food processor or blender, puree until smooth.

Spoon kiwi puree and strawberry puree onto the bottom of champagne glasses, about 1 to 2 heaping tablespoons each.  Pour Prosecco over fruit puree and enjoy. 

*Note: You can substitute Prosecoo with sparkling white grape juice for a non-alcohol version.  

Lime recipes kick off summer with a refreshing start.

It's all about the presentation of food and drinks. Using mason jars is a creative way to serve drinks and food. Recently I went to a flea market and purchased different size mason jars with lids.  
This site below will spark your imagination
A new trend for weddings are using mason jars for serving drinks. Check out this site 

Lime Sherbet Floats 
Cook's notes: Quart jars were used for this recipe and I found these cute striped straws at Target  :) and any kind of sherbet will work for this drink. 
Lime sherbet
Lemon-Lime soda (Sprite)
Add sherbet in first than soda

 Key Lime Pie in a Jar
Cook's notes:
recipe adapted from
Use 4- 1/2 pint jars with lids/rings or screw tops
Use fresh lime juice and better yet use key limes if you can find them not always available
Note that when using key limes they do not produce a deep green color
  • 1-1/3 cups graham crackers (crushed)
  • 1/2  tsp. cinnamon
  • 2 TB. plus 2 tsp. sugar
  • 3 TB. melted butter
  • pinch of salt
Pie filling
  • 1- 14 oz can sweetened condensed milk
  • 3 TB. lime zest
  • 1/2 cup fresh lime juice
  • 3 egg yolks
  • whipped cream
  • lime wedges
  • optional-crushed graham crackers
  • Preheat oven to 350 and place jars on a cookie sheet
  • In a Cuisinart crush graham crackers, adding cinnamon, salt, sugar  and melted butter
  • Divide crumb mixture and press lightly into bottom of jar and up sides
  • Zest limes and add sweetened condensed milk, lime juice and egg yolks
  • Whisk till smooth and divide among 4 jars
  • Bake 15 minutes or until filling no longer jiggles
  • Cool to room temperature, cover with lids and refrigerate for at least two hours
  • Garnish with whip cream, lime wedge and a sprinkle of graham cracker crumbs
Reader Alert Two recipes were printed incorrectly on Wednesday June 19th. I apologize for the inconvenience  Here are the corrected versions below and I also corrected the post from June 19th.
Rhubarb Strawberry Delight
recipes from Rita F. 
Cook's notes: This dessert was made with a meringue topping but whip cream or ice cream would be a great substitution. Use a 8 inch square pan.
  • 1 cup flour
  • 6 TB. powdered sugar
  • 1/2 cup butter softened
  • 1/2  tsp. cinnamon
  • Combine in a Cuisinart and pat into a 8 x 8 pan. Flour hands to pat dough into pan
  • Bake 8-10 minutes (glass pans cook faster)
  • 2 beaten eggs
  • 1/2 cup flour
  • 1-1/2 cup sugar 
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 2-1/2 cups finely chopped rhubarb   
  • 1 cup strawberries (optional)
  • 1 tsp.vanilla
  • Combine eggs, sugar, flour, salt and  vanilla-beat well
  • Stir in rhubarb  
  • Pour over baked crust and bake at 350 for 35 minutes
Asian Salad
  • 1/3 cup butter
  • 1 package of Ramen noodles
  • 1 cup slivered almonds
  • 1/4 cup sesame seeds
  • 1 small package of coleslaw mix
  • 1 cup green onions
  • 1 package precooked frozen Tyson chicken chunks, thawed and cut small 

  • Crush 1 package Ramen noodles
  • In a fry pan melt butter, add Ramen noodles, almonds, sesame seeds 
  • Fry in a pan till brown
  • Cool
  • In a large bowl combine noodle mixture, chicken  and cole slaw. Use only as much dressing to lightly coat the Ramen noodles mixture and wait 30 minutes before serving 

Cook's notes:The dressing makes more than needed refrigerate leftovers up to 2 weeks  
In a blender add
  • 1 cup sugar
  • 1 cup Canola oil 
  • 2 TB, soy sauce
  • 1/2 cup rice vinegar

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