Food and Fireworks

tumblr_mp43muLq3t1rsdtszo1_1280While these sparkling recipes are designed for July 4th fireworks, they are perfect for entertaining all summer long. Three cheers for the red, white, and blue! Hope you have a festive holiday weekend.  

WATERMELON, FETA & SLIVERED BASIL SALAD This is the essence of summer entertaining. It is a marriage of sweet and salty delights. Nice to mix red and yellow watermelon if you can find it.

- 6 thin slices of ripe watermelon, plus 3 cups of cubed watermelon, chilled - 8 ounces feta cheese - 1 cup slivered basil - 24 oil-cured black olives - ¼ cup olive oil

On a large platter, place overlapping slices of watermelon and scatter cubed watermelon on top. Crumble cheese and scatter on top.  Scatter basil on cheese and garnish with olives. Drizzle a little olive oil over fruit and cheese. Add a grinding of black pepper. SERVES 6.

 

tumblr_mp3yc4OIpy1rsdtszo1_1280SUN-DRIED TOMATO-BEEF SLIDERS with PESTO

These will surely become a family favorite – whether big or small. If making large burgers, they are sublime cooked on an outdoor grill.

- 1 pound ground beef (chuck or sirloin) - 7-ounce jar sun-dried tomato in oil - 1 cup finely diced yellow onion - 1 tablespoon olive oil - 12 little dinner rolls, split and toasted - ½ cup prepared pesto - 3 tablespoons Greek yogurt - Handful of mesclun or baby arugula

Drain oil from the sun-dried tomatoes and set aside. Finely dice enough tomatoes to get ½ cup. Cut remaining tomatoes into slivers and set aside.

In a large skillet, heat reserved oil. Add onions and cook over medium-high heat until onions are soft and golden, about 10 minutes. In a large bowl, combine beef, diced sundried tomatoes, cooked onion with all the pan juices, ½ teaspoon salt and freshly ground black pepper. Add ¼ cup ice water and mix well. Form into 12 small patties. Heat oil in large skillet and cook burgers on each side for several minutes until desired doneness. Stir together pesto and yogurt. Place the burgers on the buns and top with pesto mixture. Garnish with a few leaves of mesclun or arugula, and the remaining slivered sun-dried tomatoes. MAKES 12 SLIDERS.

 

tumblr_mp2it2CMwI1rsdtszo1_1280BOMBAY TURKEY SLIDERS with HURRY-CURRY SAUCE

These are a cinch to put together and both the sauce and the sliders can be prepped early in the day.

HURRY-CURRY SAUCE

- ½ cup light mayonnaise - ⅔ cup plain yogurt - 4 teaspoons curry powder - 2 tablespoons ketchup - 1 small clove garlic, finely minced

BOMBAY TURKEY SLIDERS

- 1¼ pounds ground turkey - 2 teaspoons curry powder - 1 teaspoons ground cumin - Large pinch chipotle chili powder - 3 tablespoons finely minced scallions - 4 tablespoons finely chopped cilantro or basil - 1 tablespoon finely minced fresh ginger - 3 tablespoons light mayonnaise - 1 tablespoon olive oil - 12 little dinner rolls, split and toasted - 12 thin slices Kirby cucumber - 12 thin slices plum tomato

Stir together ingredients for sauce. Cover and refrigerate until ready to use.

Put turkey in a large bowl. Add the curry, cumin, chili powder, scallions, cilantro or basil, ginger and mayonnaise, plus 1 teaspoon salt. Mix until blended. Form into 12 small (2 ounce) burgers. Heat the oil in a large skillet and cook burgers over medium-high heat for 2 minutes, turn over and cook 2 minutes longer. Place the burgers on the buns and slather with curry sauce. Top with a slice of cucumber and tomato. MAKES 12 SLIDERS.

 

tumblr_mp4dvrL0St1rsdtszo1_1280RED, WHITE AND BLUEBERRY SHORTCAKES

This luxurious dessert is worthy of fireworks. Wonderful if you can get tiny ripe strawberries from your local farmer’s market. The light touch of lemon zest in the biscuits and thin layer of lemon curd makes these truly memorable. Garnish with edible flowers.

LEMON-BUTTERMILK BISCUITS

- 1½ cups flour - ½ teaspoon salt - 2 teaspoons baking powder - ½ teaspoon baking soda - 2 tablespoons sugar - 4 tablespoons unsalted butter - Grated rind of 1 lemon - ⅔ cup buttermilk

SHORTCAKES

- 1½ cups heavy cream - 3 tablespoons confectioners sugar - 1 teaspoon vanilla - ½ cup lemon curd - 3 cups fresh berries: raspberries, tiny strawberries, blueberries - Edible flowers for garnishing

Preheat oven to 400 degrees. Sift together flour, salt, baking powder, baking soda and 1 tablespoon sugar. Cut butter into small pieces and incorporate into flour mixture. Add lemon zest and buttermilk and mix lightly. Turn dough out onto floured board. Roll out to 1-inch thickness. Cut out 3-inch round and place on ungreased baking sheet. Sprinkle lightly with sugar. Bake 16 to 18 minutes until golden. Let cool.

Whip heavy cream with confectioners sugar and vanilla until very thick.

Cut biscuits in half. Spread lemon curd on bottom half of each biscuit. Spoon whipped on top and add fruit. Top with biscuit “hat” and add more berries and whipped cream. Garnish with edible flowers. SERVES 6.

Super Bowls and Super Bowl

Breaking News:  If you go to facebook.com/lenox and click on the "cooking" tab, you will see that I have a new relationship...with Lenox!  That fabulous all-American tabletop company has decided to join the food revolution and chose me as their culinary consultant.  I'm honored and very excited by the project.  Lenox has been a part of my family's viewable treasures since I was a young girl.  Whether it was a porcelain swan that my mother used for displaying good chocolates or a small vase tipped with gold that was simply on display, Lenox China was one of those upscale, yet comforting brands that continued to stand the test of time.  Only now their product line includes some of the hippest stuff I've seen in a long time.  After writing 12 cookbooks, most of them with photographs of food and the plates upon which it is presented, I am familiar with many tablewares on the market.  I am in love with Lenox's new sushi sets -- stark-white rectangular plates that come with a tiny bowl for soy sauce and...silver chopsticks!  What bride wouldn't want a dozen of those?  I am using my new white cereal bowls from their Tin Can Alley line with great pleasure, and am totally enamored with their newest line, designed by Donna Karan.   My first assignment was to create a Super Bowl party!  You can view the menu and get all the recipes for this coming-Sunday's game. The menu includes the Apple-Ginger-Pear Martinis (referenced here yesterday), Espresso Bean Chili with all the fixin's, Shrimp Veracruz with brown rice, corn and olives (with a radically simple sauce made by emulsifying jarred salsa with olive oil and fresh lime!), and the most succulent Chicken Wings made with rosemary, lemon and garlic.  Addictive!   Also included in February's food line-up is a menu for the Bridal Registry -- featuring a dinner that both bride and-groom-to-be can enjoy.  No longer are the decision makers only women these days. Guys, too, have strong ideas about what china, glassware and accessories they want.  And you'll notice that my approach skews both traditional and non-traditional -- with ideas such as serving an elegant onion soup with apple cider and thyme in a coffee cup, or serving Chocolate Pousse (somewhere between a pudding and mousse) in a tall, graceful wine glass. Enjoy the recipes from my Super Bowl party!  I hope your team wins.