Balsamic Caprese Mini Bites with Watermelon Cubes

4th RECAP

Our lake parade was well attended by 30 boats with enthusiastic crews having a great time. So many people were also lined up on docks to cheer us on. Such a great weather day with fairly calm seas.

 

We did miss our most enthusiastic boater. Bella. She always enjoyed boat rides and a parade! 

Be sure to add this recipe to your repertoire of a holiday must make. Martha, a friend of mine made this spectacular-looking fruit pizza for a lakeside brunch. Her finished creation looked just like the one from the recipe site. And it appears really easy to make. Would be a fun family activity and/or for visiting grandchildren.   

 https://www.itsalwaysautumn.com/easy-delicious-american-flag-fruit-pizza.html

No other produce screams summer quite like watermelon. It could be its refreshing sweetness or even the burst of color that adds a bit of brightness to your plate. It's hard to beat the simple pleasure of biting into a juicy slice of watermelon.

Balsamic Caprese Mini Bites with Watermelon Cubes

Cook's Notes: Save time on party day by slicing cucumbers and watermelon cubes ahead but bag separately. Assemble and drizzle with balsamic right before serving. Highly recommend using chocolate balsamic as it really amps up the flavor. Another option is making a mint lime vinaigrette (recipe below) substituting mint for basil. At larger grocery stores you can find herb mozzarella balls in deli section which would be great for this appetizer.

Ingredients:

• Cucumber slices
• Watermelon cubes
• Mozzarella balls (deli section) or Feta cubes
• Roma tomatoes
• Basil or mint chopped
• Good quality dark balsamic or chocolate balsamic

Directions:

• Line a large plate with two paper towels.
• Slice cucumbers about 1/4 inch thick and cube watermelon into bite-sized pieces.
• Place both on paper towels to drain.
• Chiffonade the basil leaves (chop) see this tutorial https://www.thekitchn.com/how-to-chiffonade-fresh-basil-leaves-cooking-lessons-from-the-kitchn-188971
• Assembly: Cucumber slice, watermelon cube, cheese ball, toothpick, and a tomato.

Mint Lime Vinaigrette
Ingredients:

• 2 tablespoon olive oil
• 2 tablespoons fresh mint
• 4 teaspoons lime juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

• Whisk to combine or use a blender to mix. Taste test to balance ingredients. Serve with Blueberry Lemonade Slushies (recipe previously published)

https://sockfairies.blogspot.com/2019/07/blueberry-lemonade-slushies.html

Check out some watermelon "off the charts" creativity. 

Cherry Almond Sauce with Shortbread Biscuits

 A field of water lilies makes an early summer appearance. 

Add some pizzazz to your 4th with a Cherry Almond Shortbread Biscuit Dessert.  

A juicy cherry almond filling that oozes flavor sandwiched between shortbread biscuits. You don't need a holiday to enjoy this scrumptious dessert.

Cherry Almond Filling

Cook's Notes: Filling can be made ahead and refrigerated until serving. Recipe serves 3-4.

Ingredients:

• 4 cups cherries, pitted, cut in half if big
• 1 teaspoon almond extract
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 3/4 cup water
• 1 can Solo Cherry Cake and Pastry Filling  
• Optional 1-2 tablespoons cherry brandy

Directions:

• Combine the cherries, sugar, water, and cornstarch. Mix well and bring to a boil. Reduce heat to low, adding in almond extract, cherry filling, and cherry brandy if using. Cook on low heat for 2 minutes or until thickened.
• Cool, place in a container, and refrigerate until needed.  

Shortbread Biscuits

Cooking Tip: Keep your hands floured when working with sticky dough. 

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup cold butter, cut into small pieces
• ½ cup cold 2% milk
• ½ teaspoon almond extract

Directions:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper. 
• Whisk together flour, sugar, baking powder, and salt. In a food processor add dry ingredients and pulse in butter until it forms coarse crumbs. 
• Remove and place in a medium-sized bowl. Stir in milk and almond extract. Gently gather the dough into a ball. Divide into 6 pieces and place on a baking sheet about 2 inches apart.

• Bake at 425 degrees for 11 minutes, or until lightly browned and cooked through.

Foil Packet Shrimp Scampi

Use the foil packet grilling method for your favorite shrimp scampi dish. Shrimp Scampi is usually served over rice or pasta but cooked polenta would be another tasty alternative. Pair the meal with a fresh, colorful, and simple summer salad Tomato, Cucumber, and Avocado Salad. 

Shrimp Scampi in Foil Packets
Cook's Notes:
One 16. oz. package of shrimp serves four when divided about 7-8 pieces of shrimp per person. Recipe adapted from damndelicious.com
Ingredients:

• 1 box of Uncle Ben's Wild and Long Grain Rice
• 1- 16. oz. package uncooked thawed shrimp with tails, peeled and deveined
• 4 teaspoons melted butter
• 2 tablespoons dry white wine
• 4 garlic cloves, minced
• Fresh herbs-total of 3-4 TB. parsley, rosemary, thyme
• 1-2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1/2 teaspoon crushed red pepper flakes
• Sea salt and ground pepper to taste

Directions:

• Make rice according to box directions.
• Preheat gas grill to medium-high.
• In a large bowl, combine shrimp, wine, fresh herbs, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Marinate for 5 minutes.
• Cut 4 pieces of foil about 12 inches long. Use a slotted spoon and divide the shrimp mixture evenly into 4 equal portions in the center of the foil.
• Divide the liquid equally. 
  
  
  
• Fold up all 4 sides of foil packets covering completely and sealing packets closed. 
• Place foil packets on the grill and cook just until cooked through about 10-12 minutes. 
• Serve immediately over rice.
  
  Tomato, Cucumber,  Avocado Salad 

Cook's Notes: The recipe serves four.
Salad Ingredients:

• 2 cups tomatoes (red, yellow, and orange), diced and patted dry on a paper towel
• 1 large English cucumber, peeled and diced
• 1 large avocado or 2 small, peeled, pit removed and chopped
• 1/2 cup red onion, diced
• Optional adding in chopped Romaine

Dressing Ingredients:

• 2 tablespoons each fresh basil and parsley
• 3 tablespoons white balsamic, Pomegranate Quince, or Oregano Balsamic Vinegar 
• 2 tablespoons olive oil or Lemon Olive Oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 garlic cloves, diced
• Salt and pepper to taste

Directions:

• Place all dressing ingredients in a screw-top jar or blender and mix well. Taste test to balance ingredients. Refrigerate for one hour.
• Re-shake and season with salt and pepper. Drizzle over salad right before serving.

Add a sweet finish to the meal with an old-fashioned summertime treat Root Beer Floats and Chocolate Chip Cookies.

4th of July Round-Up

 4h of July Round-Up

Berry Caprese Salad

A fun festive salad and the balsamic drizzle is just the needed piece de resistance especially when you use chocolate balsamic.  

Ingredients

• 2 cups halved strawberries, stem removed
• 1 cup fresh blueberries
• 1 cup fresh blackberries or watermelon cubes
• 1 cup fresh raspberries
• 8 ounces fresh mozzarella balls or 1-1/2 cups cubed mozerella 
• 1/4 cup basil leaves, chopped
• 1 tablespoon olive oil
• Drizzle of dark quality balsamic glaze or chocolate balsamic  

Directions:

• In a large bowl, combine berries, fresh mozzarella, and basil. Drizzle with olive oil and gently stir. Drizzle balsamic glaze over the salad and serve immediately.

Pop Rocks Cocktail 

https://sockfairies.blogspot.com/2019/07/last-minute-4th-of-july-ideas.html

Mixed Berry Trifle

Cherry Margaritas

https://sockfairies.blogspot.com/2014/06/celebrate-4th-of-july.html

Ice-Cream Sandwiches with Sprinkles

Lemon Berry Tartlets

https://sockfairies.blogspot.com/2020/06/4th-of-july-sweet-treats.html

Grilled Pork Chop Dinner

https://sockfairies.blogspot.com/2019/07/celebrating-4th.html

Happy Birthday with a DIY Twist

HAPPY BIRTHDAY 

Mary 

 LaVerne 

These two wonderful ladies recently turned 90. What a privilege to be able to celebrate their special birthdays with them and several others. They both love cake and my desserts so it was fun to come up with a novel treat just for them. 

Are you familiar with the store Nothing But Bundt Cakes? 

I love the concept of a small bundt cake on a dish.

If you wanted to package it fancy you can wrap the cake on a dish with cellophane and tie it with a bow. 

A trip to a local thrift store provided a plate and base for the cake. So many sweet designs to choose from. 

 

Last winter I ordered 4 mini (4 inches) bundt cakes from Amazon.
Webake Mini Buntcake Pan Nonstick Fluted Cake Pan 4 Inch Carbon Steel Baking Cup Mold for Bundtlet, Bavarois, Brownie, Cupcake, Pudding Canele, Pack of 4

The following Lemon Olive Oil Almond Cake batter is perfect for 4 mini cakes. Cake Ingredients:

• Cooking spray
• 1 cup all-purpose flour
• 1-1/3 cups granulated sugar
• 2 tablespoons grated lemon zest (from 2 lemons)
• 2 large eggs
• 1 teaspoon almond extract
• 1/4 cup extra-virgin olive oil
• 2/3 cup whole milk or half and half
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Garnish toasted almonds and coconut (1/4 cup each)

Glaze Ingredients:

• 1-1/2 cups confectioners' sugar
• 3 tablespoons lemon juice (from 1 to 2 lemons)
• 1 tablespoon grated lemon zest
• 2 tablespoons butter, melted
• Milk as needed

Directions:

• Position a rack in the middle of the oven; preheat to 350 degrees. Spray PAM on mini Bundt pans or use cupcake liners in large muffin tins.
• Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil, extract and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
• Whisk 1 cup flour, baking powder, and salt. in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed.
• Divide the batter among 4 pans about 1/2 cup each. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 26-28 minutes for 4 mini Bundt pans and 22 to 24 minutes if using a muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
• Mix glaze ingredients, drizzle over top, adding toasted almonds and coconut, and grate with fresh lemon peel.

Looking for more bundt cake recipe ideas? Try
https://sockfairies.blogspot.com/2020/08/bund-cakes-with-t.html

Asian Chicken Mandarin Chopped Salad with Thai Peanut Dressing

COME FOR LUNCH-STAY FOR THE DAY

Asian Chicken Mandarin Chopped Salad with Thai Peanut Dressing and Salted Caramel Almond Cake

Yes, I do realize the chopped salad kit comes with a prepared dressing but homemade is so much tastier. Plus the taste is much closer to signature salad at the Granite City Restaurant. The dressing is so easy as all ingredients go right in the blender. Recipe serves 4 and is an Ever Ready Special.

Salad Ingredients:

• 3/4 bag of chopped Asian Salad Mix (save enclosed dressing packet for another time)
  
  
  
• 1-1/2 cups snow peas, diced diagonally, broccoli, or thinly sliced English cucumbers
• 1 cup mini sweet red and yellow peppers, diced
• 1/2 cup red onions, diced
• 2 cups diced cooked chicken 
• 1 small can of Mandarin oranges, drained, reserve juice  
• Peanuts, coarsely chopped
• Crispy tortilla strips (found in salad mix) or Asian chow mein noodles
  

Thai Peanut Dressing Ingredients:

• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 teaspoons sugar
• 1/4 cup reserved juice from drained Mandarin oranges 
• 2 garlic cloves, minced
• 1-inch square piece fresh ginger, peeled, minced about 1 tablespoon or 1/2 teaspoon ground ginger.
• Dash of salt 
• Optional-Sprinkle of crushed red pepper flakes

Salad and Dressing Directions:

• Mix the salad ingredients in a bowl.
• Mix dressing ingredients in a blender. Use a spatula to remove all the dressing from the blender. Blend with salad ingredients.

Salted Caramel Almond Cake

Cook's Notes: A light and moist cake, soaked with caramel sauce. What's not to like. A slice of pure bliss!

Recipe adapted from closetcooking.com 

Ingredients

• 1 cup butter (2 sticks)
• 1/2 cup sugar
• 1/2 cup caramel sauce(I used an ice cream topping product)  
• 3 eggs
• 1/2 teaspoon each almond and vanilla extract 
• 1 cup all-purpose flour
• 1 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup almonds slices or slivers
• 1/3 toasted coconut  
• 1/3-1/2 cup melted caramel sauce. 
• 1/2 teaspoon flaked sea salt (optional but adds just the right amount of piece de resistance to top off the caramel sauce flavor.)

Directions:

• Mix toasted coconut and almonds together.
• Cream the butter and sugar, mix in the caramel sauce and beat in the eggs one at a time. Add in extracts and mix well.
• Mix flours, baking powder, and salt before mixing into the wet ingredients.
• Pour into a greased 9-inch baking pan and sprinkle on the almonds and coconut before baking in a preheated 350 oven until the top is lightly golden brown and a toothpick pushed into the center comes out clean, about 25-28 minutes.
• When you remove the cake from the oven, pierce it many times with a thin knife or large toothpick, pour on the caramel sauce, and let it soak in while the cake cools. Optionally sprinkle on some flaked salt for a salted caramel version!
  
  
  

Brown Sugar Glazed Salmon and Cherry Crumble

 
It's summer and time to FIRE UP THE GRILL

Cook's Notes: To change things up a bit I asked my husband to be the guest blogger for today. He's good at grilling and following directions. I gave him the recipe with easy instructions and then I left for a few hours. I must say he did quite well.  Even did an impressive job plating and taking a picture. 😊Recipe from TasteofHome.com

Brown Sugar Glazed Salmon

Ingredients:

• 1 tablespoon brown sugar
• 2 teaspoons butter
•  1 teaspoon honey 
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• Salt and pepper to taste
• 1 salmon fillet ( 1-1/2 lbs.) 

Directions:

• In a small saucepan over medium heat, cook and stir brown sugar, butter, and honey until melted.
• Remove from heat and whisk in oil, mustard soy sauce, salt, and pepper. Return to stove and cook on low 5 minutes until thickened.  
• Rinse salmon and pat dry. Place on a sheet of foil and baste with glaze for about 20 minutes. Cooking time depends on the thickness of the fillet. 

Cherry Crumbler (I took over on the dessert part)
Cook's Notes:
I am on my second bag of cherries for the season. Lots of recipes to choose from.
Kirsch (cherry brandy) is optional but note the liquor is cooked so not a strong alcohol flavoring. Adds a wonderful flavoring. Recipe adapted from cuisineathome.com
Crust and Topping Ingredients:

• 1-1/2 cups each all-purpose flour, rolled oats, and brown sugar
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/2 teaspoon each baking powder, baking soda, and salt
• 10 tablespoons butter, melted
• 1/2 cup crushed almonds 

Filling Ingredients:

• 2 bags (12 oz. each) frozen dark red cherries, thawed or 6 cups fresh pitted cherries 
• 1 cup sugar
• 1/4 cup cherry juice, apple juice, or pomegranate juice
• 2 tablespoons Kirsch cherry brandy (optional)
• 2 tablespoons fresh lemon juice
• 1 teaspoon almond extract
• 3 tablespoons cornstarch
• Optional a scoop of ice cream

Crust and Topping Directions:

• Cover a rimmed baking sheet with paper towels. Empty cherries onto a baking sheet in a single layer to thaw or proceed with the recipe using fresh pitted cherries.  
• Use a 2 qt. baking dish or something similar. I used a large 10-inch quiche dish.
• Combine flour, rolled oats, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Mix with a pastry (cutter) blender or pulse a few times in food processor.
• Add in melted butter and mix well.
• Preheat oven to 350 degrees.
• Reserve 1-1/2 cups crust mixture for topping and refrigerate.
• Press the remaining mixture into the bottom of the baking dish. Bake 12 minutes.
  

Filling Directions:

• In a small bowl whisk cornstarch, cherry juice, pomegranate or apple juice, lemon juice, Kirsch if adding, and almond extract. Mix until cornstarch is dissolved.
• Heat cherries and sugar bring to a boil. Add in cornstarch mixture and on a medium-low cook until thickened about 3 minutes.
• Pour filling over crust.
  
  
  
• Cover with reserved refrigerated topping and crushed almonds.

• Bake crumble until the top is browned and filling bubbling for about 25 minutes. Cool 10 minutes.