Midnight Raid

Nobody can go back and start a new beginning,

but anyone can start today

and make a new ending.

by Maria Robinson

7th president of Ireland (1990-1997)

The perils of Up North living are taking its toll. As if finding out recently I have Anaplasmosis (tick borne disease) wasn't enough I woke up in middle of the night to Bella's excessive barking. Seems a midnight garden raid was in progress and she was alerting us sadly not quick enough. The damage had been done and the Hydrangea bush with its beautiful blue blossoms (they left me two) and all my sunflowers took a big hit! And to think we have been so vigilant using deer repellent. Just not fair!!!

As the July days continue to simmer I am adding more easy summer recipes for your collection below.

Tomorrow a recipe for Barbecued Pork Sandwiches will be posted.

One of the photos shows what I might have had...

If you click on photos you can get a clearer picture of the raid.

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Dessert Salad

Serves 4

Adapted from www.cuisineathome.com 2011

Ingredients:

• 6 pound cake slices (cut in 1/2 inch thick)
• 1 TB. sugar
• 1 TB. butter
• ¼ cup plain yogurt
• 1 TB. honey
• 2 TB. Grand Marnier
• 2 bananas quartered
• ½ pint strawberries halved
• ½ cup fresh pineapple (chunks)
• ¼ cup blueberries

Directions:

• Sprinkle Grand Marnier over cut up fruit and set aside
• Melt butter in a skillet over medium high heat
• Add cake slices and sauté till browned about a minute
• Flip and sprinkle browned side with sugar
• Saute another few seconds
• Remove from heat and cut into large crouton size and set aside
• Whisk yogurt and honey together-set aside
• On 4 salad plates divide fruits equally-divide cake slices equally and drizzle each plate with yogurt-dust with confectioner’s sugar

Apple Cheddar Salad

Adapted from www.cuisineathome.com

Ingredients:

• 1 cup pecan halves or pieces
• 1 TB. sugar
• pinch of salt
• 2 Braeburn apples, cored and sliced
• 1 bag salad mix
• sharp white cheddar cheese
• 1 cucumber sliced
• ½ cup dried cranberries or cranraisins

Directions:

• To toast pecans sauté nuts in butter, salt and sugar over medium heat about 3 minutes but keep a watchful eye so as not to burn them
• Toss apple mixture with salad greens and sugared pecans
• Drizzle with homemade vinaigrette or prepared dressing
• Garnish with cheddar cheese shavings

Vinaigrette Dressing

Combine

• 1/3 cup white wine vinegar
• 3 TB. minced onions or shallots
• 3 TB. fresh herbs( parsley, basil or tarragon)
• 1 TB. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. sugar
• 1 tsp. kosher salt
• ½ tsp. pepper
• ½ tsp. minced garlic

Slowly drizzle in 1 cup extra-virgin olive oil while blender is running

Refrigerate till needed