A grilled lamb burger pairs nicely with an El Capitán cocktail
By Heidi Sutton
Memorial Day is the official start of grilling season. The weather is finally warm, making it the perfect occasion for a large celebratory gathering.
This holiday, step it up a notch by making juicy, flavorful grilled lamb burgers served with traditional bbq sides including potato salad and corn. The meal pairs well with an El Capitán, a signature spring cocktail often served at Mirabelle Restaurant in Stony Brook.
Grilled Lamb Burgers
YIELD: Serves 4
INGREDIENTS:
1 1/2pounds ground lamb
1/4 teaspoon kosher salt
Spread:
2/3 cup full-fat Greek yogurt
1 clove raw garlic, grated
1/3 cup mayonnaise
1 tablespoon Dijon mustard
Salad:
1 small English cucumber, thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh dill
1/4cup microgreens
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons olive oil
4 brioche buns
1 medium tomato, sliced into rounds
DIRECTIONS:
Divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
To build the burgers, add a dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.
El Capitán
Recipe courtesy of Mirabelle Restaurant
El Capitán cocktail
YIELD: Makes 1 serving
INGREDIENTS:
1 ½ oz Casamigos tequila
1 oz fresh grapefruit juice
½ oz fresh lime juice
½ oz rosemary simple syrup
Salt rim
Garnish with a torched grapefruit twist & rosemary sprig
DIRECTIONS:
Add all ingredients to an ice filled mixing glass. shake thoroughly and strain over a large ice cube in salt rimmed rocks glass, torch grapefruit peel and garnish with rosemary sprig.
Chipotle Chicken Flatbread. Photo courtesy of Family Features
By Heidi Sutton
As the weather turns the corner and temperatures rise, opportunities for dining outdoors and soaking up the sunshine abound. Patio meals often mean fresh flavors, making spring a perfect time for heading outside with your favorite seasonal dishes.
Recipes for Chipotle Chicken Flatbread and Flatbread with Caramelized Onions, Bacon and Arugula make for a perfect al fresco meal. Prepared along with a fresh salad or simply enjoyed by itself, they are simple to make and let home chefs skip complicated kitchen duties without skimping on flavor.
Chipotle Chicken Flatbread
YIELD: Makes 2 servings
INGREDIENTS:
2 naan flatbreads
2 cups shredded mozzarella cheese
1 clove garlic, diced
4 chicken tenders, cooked and cubed
1 pint cherry tomatoes, quartered
salt, to taste
pepper, to taste
1/2 cup ranch dressing
1 1/2 teaspoons chipotle seasoning
2 tablespoons cilantro leaves, chopped
DIRECTIONS:
Preheat oven to 375 F. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted. In small bowl, mix ranch and chipotle seasoning.Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.
Flatbread with Caramelized Onions, Bacon and Arugula
YIELD: Makes 2 to 3 servings
INGREDIENTS:
1 tablespoon butter
1/2 tablespoon olive oil
1 large sweet onion, sliced
1/2 teaspoon balsamic vinegar
1 naan flatbread (rectangular shape)
1 cup cheddar cheese, shredded
1 cup fontina cheese, shredded
4 slices bacon
arugula
olive oil
lemon juice
DIRECTIONS:
To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
To make flatbread: Preheat oven to 425 F. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown. Toss arugula with olive oil and lemon juice before placing on flatbread.
This Sunday is Mother’s Day, a celebration to honor the woman who made you, well, you. After the Mother’s Day brunch is arranged and the cards and flowers are picked out, it’s time to show your mom just how much she means to you by making a dessert fit for a queen. Here are three delicious ideas.
Upside-Down Honey Cheesecakes
Recipe courtesy of Bon Appétit
Upside-Down Honey Cheesecakes
YIELD: Makes 12 servings
INGREDIENTS:
1 cup sugar
1/3 cup honey
1/4 cup (1/2 stick) unsalted butter
1/3 cup water
3 8-ounce packages cream cheese at room temperature
2/3 cup (packed) golden brown sugar
1 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature
Assorted fresh berries (for garnish)
DIRECTIONS:
Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
Add enough hot water to pans to come halfway up sides of ramekins.
Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour.
Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
Strawberry Shortcake Cupcakes
Recipe courtesy of Redbook
YIELD: Makes 12 servings
INGREDIENTS:
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup sour cream
Topping
1 quart strawberries, hulled, thickly sliced
1/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 cups cold heavy cream
3 tablespoons confectioners’ sugar
1 tablespoon vanilla extract
DIRECTIONS:
Heat oven to 350° F. Line 12 standard muffin cups with paper liners. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners’ sugar, and vanilla until soft peaks form.
Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
3 tablespoons Chambord, or other raspberry-flavored liqueur
DIRECTIONS:
Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens – about 25 minutes.
Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firmat least 4 hours.
Asparagus, Bacon and Egg Salad. Photo courtesy of Culinary.net
By Heidi Sutton
Whether it’s Asparagus, Bacon and Egg Salad with a Dijon vinaigrette for lunch or Asparagus Fries paired with a bright, lemony aioli for dipping as a snack, these tender, green spears makes for a great springtime treat.
Asparagus, Bacon and Egg Salad
YIELD: Serves 2
INGREDIENTS:
6 bacon slices
1 pound fresh Michigan asparagus, ends trimmed
1/3 cup olive oil
2 tablespoons champagne vinegar
1tablespoon honey
1tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
4 hard-boiled eggs, peeled and quartered
2/3 cup halved cherry tomatoes
1/4 cup sliced green onion
DIRECTIONS:
In skillet, cook bacon until crisp. Remove from pan. Set aside. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside. Chop bacon. Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.
Asparagus Fries with Citrus Aioli
Asparagus Fries with Citrus Aioli. Photo courtesy of Michigan Asparagus
YIELD: Serves 2
INGREDIENTS:
1 lb fresh asparagus, ends trimmed
1/2 cup flour
2 eggs, beaten
1 1/4 cups toasted breadcrumbs
1 tsp fresh lemon zest
1/2 teaspoon salt
1/2 teaspoon black pepper
For citrus aioli:
1/2 cup mayonnaise
1 tsp olive oil
1 tsp lemon zest
1 tsp fresh lemon juice
DIRECTIONS:
Pre-heat oven to 425°F. Line a baking sheet with parchment paper and set aside.Place three plates in the work area. One one place mix flour, salt, and pepper. One second plate, add the eggs.
On the third plate, add breadcrumbs and lemon zest. Place a piece of asparagus in the egg wash, next dip it in the flour, next dip it back in the egg wash, and finally roll to coat the asparagus in the breadcrumbs.
Place asparagus on the baking sheet. Complete process with remaining asparagus. Place asparagus in the oven and bake for 13-15 minutes. The coating will be light brown and crispy.
While the asparagus cooks, make the sauce by combining all ingredients and stir. Remove asparagus from the oven and serve with the citrus aioli.
Oatmeal is a versatile ingredient found in desserts, breakfast foods, savory dishes, and so much more. While it is enjoyed in many different dishes, for cookie lovers, oatmeal shines brightest in cookie recipes. Homemade oatmeal cookies not only fill the kitchen with delicious aromas, they are a comfort food prepared and enjoyed with others. Many recipes are even passed down among generations.
The first recorded oatmeal cookie recipe was written by Fannie Merritt Farmer in 1896. The cookies were billed as “health food,” and by the early 1900s a recipe appeared on every container of Quaker Oats.
In honor of National Oatmeal Cookie Day on April 30, bake up a batch of “Pecan Toffee Oatmeal Cookies” from Laurie McNamara’s Simply Scratch: 120 Wholesome Homemade Recipes Made Easy (Avery).They could easily become a family favorite in no time.
Pecan Toffee Oatmeal Cookies
YIELD: Makes 3 dozen cookies
INGREDIENTS:
11⁄2 cups unbleached all-purpose flour
1 teaspoon baking soda
3⁄4 teaspoon ground cinnamon
3⁄4 teaspoon kosher salt
1 cup unsalted butter
1 cup packed dark brown sugar
1⁄2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
3 cups old-fashioned oats
3⁄4 cup chopped pecans, toasted
1 cup toffee pieces
DIRECTIONS:
Preheat the oven to 350 F. Line two rimmed baking sheets with parchment paper or silicone liners. In a medium bowl, combine the flour, baking soda, cinnamon, and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2 minutes. Add the vanilla. Add the eggs one at a time, mixing and scraping down the sides of the bowl after adding each egg. Gradually add the flour mixture until just combined.With the mixer on low, stir in the oats, pecans and toffee bits.
Using a 2-tablespoon scoop, measure out the cookie dough onto the prepared baking sheets, spacing them 1⁄2 inch apart.
Bake for 10 to 12 minutes, rotating the baking sheets halfway during bake time for even baking. Let cool on the baking sheets for 5 minutes before using a spatula to transfer to a wire rack. Repeat with the remaining dough. These cookies are extra delicious when served warm.
Imagine an old-fashioned dessert that is reminiscent of a simpler time … an airy, buttery vanilla cake with a beautiful caramelized brown sugar topping sweetened with pineapple rings and maraschino cherries. Of course I’m referring to the classic Pineapple Upside Down Cake, the bright flavored spring and summer dessert perfect for casual family dinners and special occasions.
The cake became popular in the United States in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes and received over 2,500 submissions. The winner was a Pineapple Upside-Down Cake recipe submitted by Mrs. Robert Davis from Norfolk, Virginia. Dole published the recipe in an advertisement, which increased the cake’s popularity.
In honor of National Pineapple Upside Down Cake Day on April 20, here is a recipe for the retro classic dessert that is as delicious today as it was decades ago. The directions call for a large cast-iron skillet. However, you can use any non-stick baking round pan. The cake can be served warm or cold.
Pineapple Upside Down Cake
YIELD: Makes 8 servings
INGREDIENTS:
2/3 cup margarine, divided
2/3 cup packed brown sugar, divided
1 can (20 ounces) Dole Pineapple Slices
10 maraschino cherries
3/4 cup granulated sugar, divided
2 eggs, separated
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
DIRECTIONS:
Heat oven to 350° F. In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.
Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes, then invert onto serving plate.
Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.
For your next springtime meal, lean on a versatile ingredient like sweet potatoes as a key ingredient in this Sweet Potato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweet potatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.
According to the American Diabetes Association, sweet potatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. They are also an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy.
Sweet Potato Power Salad
Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission
YIELD: Makes 6 servings
INGREDIENTS:
4 to 6 sweet potatoes, peeled and diced
2 teaspoons, plus 1 tablespoon, olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 1/2 bunches curly kale, rinsed and chopped (7-8 cups)
1/2 large lemon, juice only
1 can (15 ounces) garbanzo beans, rinsed and drained
1 large avocado, pitted and diced
1/2 cup cranberries
1/2 cup coarsely chopped almonds
1/4 cup red onion, chopped
1/2 to 3/4 cup feta or goat cheese
Dressing:
2 tablespoons pure maple syrup
2 tablespoons olive oil
1/4 cup balsamic or white vinegar
DIRECTIONS:
Preheat oven to 375 F. Place sweet potatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweet potatoes and place potatoes on large sheet pan. Bake 35 to 40 minutes until tender, flipping once during baking.
Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and mix for about 1 minute.
To make dressing: In bowl, whisk syrup, olive oil and vinegar.
In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweet potatoes and cheese. Toss with salad dressing and serve.
Note: Sweet potatoes can be baked and refrigerated 1 day in advance.
1 package (12 ounces) white confectionary coating wafers
1 cup (2 sticks) butter, softened
2 teaspoons McCormick Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
2 tablespoons milk, plus additional (optional)
48 unfrosted mini yellow cupcakes, baked in white paper liners
sprinkles (optional)
additional McCormick Color from Nature Food Colors (optional)
DIRECTIONS:
To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.
In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.
To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.
Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.
3 teaspoons McCormick Pure Vanilla Extract, divided
1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
1 teaspoon Berry color from McCormick Color from Nature Food Colors
1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
1 cup heavy cream
1/4 cup confectioners’ sugar
DIRECTIONS:
Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.
Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.
In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.
To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.
Whether you’re enjoying a spring holiday like Easter or simply embracing the opportunities that the new air brings, food remains the centerpiece. And with citrus, each moment can be a celebration. If you love the smell and taste of lemons, then this Lemon Loaf is the perfect sweet bread to bake for Easter. Serve it up for breakfast, brunch, dessert or an afternoon treat.
Glazed Lemon Loaf
YIELD: Makes one loaf INGREDIENTS: Loaf
1/2 cup butter, room temperature
1 cup sugar
3 eggs, room temperature
1/2 tsp. vanilla extract
1 1/2 cups cake flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
2 tbsp. fresh lemon juice
Zest from 2 lemons
Glaze
3/4 cup powdered sugar
1 tbsp. fresh lemon juice
Zest from 1 lemon
DIRECTIONS:
Preheat oven to 350 F and line your 8 x 4″ loaf pan with parchment paper. Cream butter and sugar together in a large bowl until light and fluffy. Add in your eggs one at a time and vanilla extract. Into a smaller bowl mix together your flour, salt and baking soda. Alternately add the dry ingredients and your sour cream to the batter, starting and ending with the dry ingredients. Beat between each addition until just combined. Fold in fresh lemon juice and zest and mix until well combined.
Pour batter into the prepared loaf pan. Bake in oven about 50-55 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, prepare glaze by mixing powdered sugar, lemon juice and lemon zest together until smooth. Remove loaf from oven and let cool completely (about one hour) before topping with lemon glaze.
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