FAREWELL to FEBRUARY ~ NATIONAL GRAPEFRUIT MONTH

Cheers!

===

SEA BREEZE COCKTAIL

(for each cocktail)

2 ounces vodka

1/3 cup fresh grapefruit juice

1/3 cup cranberry juice

lime wedge

Shake vodka, grapefruit juice and cranberry juice. Strain over tall highball glass filled with ice. Finish with lime wedge.

=====

~ Ruby red grapefruit

================

GRAPEFRUIT AND AVOCADO SALAD

(8 servings)

4 large ruby red grapefruit

4 ripe avocados

1 bunch baby spinach

1 thinly sliced red onion

Divide grapefruit into sections. Slice avocado into 1/2-inch strips. Toss together to prevent avocado from discoloring. Keep airtight until serving time.

To serve: Place spinach on plate. Arrange alternate grapefruit and avocado slices. Top with red onion. Sprinkle with Poppy Seed Dressing. Serve with SPICY PEPPERED WHITE~CHEDDAR MUFFINS.

POPPY SEED DRESSING

1/3 cup sugar

1 tsp. dry mustard

pinch salt

1/3 cup white wine vinegar

2 Tbsp. chopped green onion

1 cup vegetable oil

2 Tbsp. poppy seeds

Place sugar, mustard, salt, vinegar & chopped onion in blender. Slowly blend in oil. Stir in poppy seeds.

===============

PEPPERED WHITE~CHEDDAR MUFFINS

2 cups unbleached flour

1 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 tsp. coarsely ground pepper

1 cup shredded white cheddar cheese

1 1/4 cups milk

1 large organic egg

2 Tbsp. vegetable oil

Stir together first 6 ingredients in large bowl; make well in center.
Stir together milk, egg, and oil until blended. Add into well of dry ingredients, stirring just until moistened. Spoon batter into greased muffin tins, filling two-thirds full.
Bake at 400-degrees for 18-20 minutes or until golden. Cool in pans 2 minutes before removing. Serve warm with plenty of sweet butter. (1 dozen)

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog