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Heidi Sutton

By Heidi Sutton

Theatre Three closes its 2022-2023 children’s theater season with a most fitting choice, an original musical retelling of the  timeless fairytale Cinderella.

With book by Douglas Quattrock with Jeffrey Sanzel and music and lyrics by Quattrock, the rags-to-riches story combines Charles Perrault’s classic story with Mark Twain’s The Prince & the Pauper with lots of hilarious twists and turns along the way.

Charles Perrault (Steven Uihlein) serves as narrator as well as “squire to the sire” and transports audiences to the palace of King Charming (Jason Furnari) who wishes for his son Prince Charming (Sean Amato) to get married and take over the kingdom so he can retire. He decides to host a royal ball and invites all eligible maidens.

The squire delivers the invitations to the home of Cinderella (Danielle Pafundi) who is forced to cook and clean for her stepmother Lady Jaclyn (Louisa Bikowski) and stepsisters Gwendolyn (Kaitlyn Jehle) and Madeline (Samantha Fierro) and be at their beck and call. When Cinderella asks if she can go to the ball, her stepmother tells her she has to do all her chores first, including washing the cat (do they even have a cat?), but we all know how that turns out. 

Left behind while the meanies go to the ball, Cinderella is visited by her fairy godmother (“I don’t mean to be rude but where have you been?!”), Angelica (Heather Van Velsor), who uses her magic to whip up a beautiful dress and carriage and sends Cinderella on her way.

Meanwhile, the prince hatches a plan to switch places with the squire in hopes of meeting a girl who “really likes me for me.” Things go haywire at the ball, thanks to the spoiled stepsisters, and it ends before Cinderella can get there. When she finally arrives, Cinderella is greeted by a squire (the prince) who asks her to dance because “the band is paid till 1 a.m.” Will she  accept his invitation and waltz the night away? Will they live happily ever after?

Directed by Jeffrey Sanzel, the lively show is perfectly executed with a clever script and all of the wonderful scenes we have come to love overflowing with singing, dancing and lots of magic.

Each actor has his/her chance to shine with solos and duets. Accompanied on piano by Douglas J. Quattrock with choreography by Sari Feldman, the songs are sweet and endearing theawith special mention to “Hey There, Charming,” “Please, Mother, Please!” and “If the Shoe Fits,” “A Girl Like Me (and a Boy Like You)” and “Here in Your Arms.”

The costumes, designed by the uber-talented Jason Allyn, are exquisite, especially Cinderella’s dress which received gasps from the audience when it was first seen, and the lighting and special effects are simply magical.

If you’re looking for something to do with the kids this weekend, Theatre Three’s Cinderella fits the “shoe” perfectly. Costumes are encouraged. Meet the cast in the lobby after the show for a keepsake photo.

Theatre Three, 412 Main St., Port Jefferson presents Cinderella through June 17 with a sensory sensitive performance on June 4 at 11 a.m. All seats are $10. For more information or to order, call the box office at 631-928-9100 or visit www.theatrethree.com.

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.

See video for Chipotle Chicken Flatbread here.

 

By Heidi Sutton

May is one of the prettiest times of the year on Long Island with the trees in bloom and the pleasant weather. The month also signals the return of a beautiful event, the Setauket Artists’ annual spring exhibit at Deepwells Mansion in St. James. 

The juried show, which opens on May 21, will feature approximately 100 paintings in various types of mediums including oil, watercolor and pastel along with etchings and painted photographs by Setauket Artist members in addition to two guest artists: Charles Wildbank, a well known and respected artist from Jamesport, and Russell Pulick, founder of Pulick Pottery. 

This year’s distinguished judge is Joshua Ruff, Co-Executive Director at the Long Island Museum in Stony Brook. Ruff will have the difficult job of choosing winners from a pool of incredible local talent.

“Because we live in such a beautiful area, many of the paintings are Long Island landscapes and seascapes of the Sound. Other paintings reflect artists’ travels and daily inspirations, which range from tea cups to trailers,” said Paula Pelletier, a member of the Setauket Artists for over 10 years and whose painting “Flax Pond Inlet” will be in the show.

“Recently, my husband and I discovered the walk at Flax Pond Marine Lab. The views took my breath away; I had to paint them,” she explained.

The exhibit will also feature a gift boutique with matted unframed smaller works, cards, and books written by the artists. The group will raffle off four paintings including “Watching the Stillness of a Setting Sun” by Shain Bard, “Daffodils by Joanne Liff, “Along the Coast” by Renee Caine, and “Road in Mt. Sinai” by Angela Stratton on June 18, the exhibit’s last day. Visitors can enter the raffle throughout the exhibit’s run and do not need to be present to win. 

According to Pelletier, the show will fill the Deepwells Mansion’s first floor and extend to the upstairs. The back rooms on the second floor will house three of the Setauket Artists’ personal “studios” with additional artwork available for sale.

The mansion, which is part of the Suffolk County Parks Department, was built in 1845 in the 16th century Greek-Revival architecture for Joel Smith, a descendant of Smithtown’s founder Richard ‘Bull’ Smith. It is now managed by the Deepwells Farm Historical Society.

“It’s wonderful to return to Deepwells,” said Pelletier. “The rooms are expansive with natural light flooding in from the floor to ceiling windows. For visitors, it’s an opportunity to view the period wallpaper and distinctive crown moulding.”

This year’s Honored Artist is Irene Ruddock, the Setauket Artists’ president and mentor for the past 18 years. “A woman of elegance, grace and great kindness, she has worked tirelessly ensuring that our exhibitions are successful, professional and beautiful. Her artistic talents inspire us all. We send her our love and a sincere thank you,” said Pelletier.

PARTICIPATING ARTISTS:

Ross Barbera, Shain Bard, Ron Becker, Joyce Bressler, Renee Caine, Al Candia, Gail Chase, Anthony Davis, Julie Doczi, William Dodge, Paul Edelson, Margaret Governale, William Graf, Melissa Imossi, Larry Johnston, Flo Kemp, Karen Kemp, Joanne Liff, John Mansueto, Jane McGraw Teubner, Eleanor Meier, Fred Mendelsohn, Muriel Musarra,  Paula Pelletier, Russell Pulick, Catherine Rezin, Joan Rockwell, Robert Roehrig, Irene Ruddock, Oscar Santiago, Carole Link Scinta, Barbara Jeanne Siegel, Angela Stratton, Susan Trawick, Maria  Lourdes Velez, Marlene Weinstein, Charles Wildbank, and Patricia Yantz.

The Setauket Artists’ Spring Exhibit will be held at Deepwells Mansion, 2 Taylor Lane, St. James from May 21 through June 18. The community is invited to an opening  reception on May 21 from 1 to 4 p.m. Refreshments will be served. Gallery hours are Wednesday to Sunday from 11 a.m. to 4 p.m., closed Monday and Tuesday. Admission is always free. For more information, visit www.setauketartists.com.

Pecan Toffee Oatmeal Cookies

By Heidi Sutton

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.

Pineapple Upside Down Cake

By Heidi Sutton

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.

Carrots

Welcome to the 16th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home! 

Penny

Meet Penny

”See a Penny, pick it up, then all day you’ll have good luck.” A ten-year-old Yorkie mix, this bright and shiny little girl is hoping to find her forever home and become part of your family. A happy and amusing companion, she’ll keep you entertained on your walks, sharing all the “gossip” from the small dog kennel, adding her own delightful spin. Enjoying proximity to her favorite humans, she’s also the perfect one to welcome you home at the end of the day, so be sure to stop by Little Shelter in Huntington to meet this tiny talisman of good fortune! “Share the Penny with a friend and your luck will never end.” Call 631-368-8770, ext 21

Ben

Meet Ben

It has been said that the Pekingese is a sophisticated dog of undying loyalty and many subtle delights, who bonds very closely with his humans. This gentle fellow is Ben, clocking in at ten-years-old, ten being the new five! Active and outgoing, he’s always ready for a walk around the grounds, meeting and greeting friends along the way. Incredibly charming, clever and confident, he knows how to use that to his advantage. Opinionated when it comes to matters of the heart, he’s hoping to find his perfect match and a forever home, settle in and live happily ever after. If you have a similar plan, stop by Little Shelter in Huntington to take a Peke at a boy named Ben! Call 631-368-8770, ext 21.

Carrots

Meet Carrots

This very handsome boy arrived at the Brookhaven Animal Shelter after being found injured on the road by an Animal Control Officer. His arm has since healed and now he is waiting for his furever home. Carrots is sweet, adorable, sometimes playful and sometimes lazy kitty who is looking for a family to love. He is a relaxed guy who loves to get pet and those cheeks will just make you melt. Estimated to be 3 to 5 years old, 9.13 pounds, he is up to date on vaccinations, micro-chipped and FELV/FIV negative. Fill out a Matchmaker application online at www.brookhavenny.gov or call 631-451-6950.

Mara

Meet Mara

A woman of mystery, meet Mara, a ten-year-old Collie mix up for adoption at Little Shelter in Huntington. Retired from government work, she’s enjoying her free time and the ability to take up new hobbies and explore her interests. Busily clipping coupons when she’s not looking for her glasses, she a savvy shopper, always finding the best deals on toys, treats, and comfortable bedding. Happy to accompany you on a leisurely stroll, she’ll nod in agreement with your opinions, supportive of all your endeavors, while reminding you that seniors have a lot of wisdom, experience and ideas to contribute. Stop by to meet Mara and help write her next chapter…we guarantee a happy ending! Call 631-368-8770, ext 21.

*Mara is not housebroken.

Prince

Meet Prince

Prince arrived at the Brookhaven Animal Shelter because his family was moving and they were unable to take him. Upon arrival he was a bit confused as to what happened to his people and how he ended up homeless, alone and in the animal shelter. Prince is one of those dogs that needed some extra time, after all he was with his family since he was a pup and he will be 8 years old in June. 

His previous owner describes him as an outgoing guy who is playful, high energy, friendly, an amazing partner who loves to show affection and be with you. Prince is hoping to get a second chance at a good life with a human to love and a place to call his own. He just needs a chance. He is housebroken, crate trained, loves his bed, knows sit and is very treat motivated. He is great at catching his treats mid air. He will need a home with children over 10 years old and he will do best as the only pet. He is about 76 pounds, 7.5 years young, up to date on vaccinations, neutered, micro-chipped and heartworm negative. 

If you are interested in meeting Prince and making him part of your family, fill out a Matchmaker application online at www.brookhavenny.gov or call 631-451-6950 to arrange a meet and greet.

Free rabies clinic

The Town of Brookhaven Animal Shelter and Adoption Center, 300 Horseblock Road, Brookhaven will hold a free Rabies Clinic on Saturday, April 22 from 10 a.m. to 1 p.m. The clinic is open to all Town residents and offers free rabies vaccinations for all dogs, cats and ferrets and free cat/dog FVRCP or DAPPCV vaccine. Dogs must be on a leash. Cats and ferrets must be in a carrier. No appointment necessary. For more information, call 631-451-6950.

Rescue is a lifestyle. Adopt, don’t shop!

Check out the next Paw Prints in the issue of May 11.

Paw Prints is generously sponsored by Mark T. Freeley, Esq.

 

By Heidi Sutton

You know its officially Spring when Peter Rabbit, Benjamin Bunny, Flopsy, Mopsy, Cotton-Tail, Mrs. Rabbit and the McGregors arrive at Theatre Three in Port Jefferson for The Adventures of Peter Rabbit. The  adorable show opened last week for spring break and runs through April 29.

Written by Jeffrey Sanzel and the late Brent Erlanson, the original musical is loosely based on one of the best-selling books of all time, The Tale of Peter Rabbit by Beatrix Potter, and features all of the beloved characters in the story.

The audience is whisked away to the countryside home of Mrs. Rabbit and her four bunnies who live next to Mr. and Mrs. McGregor who spend the day tending to their pride and joy — their garden. 

While Flopsy, Mopsy and Cotton-Tail listen to their mother by staying inside and doing their chores, Peter Rabbit and his cousin Benjamin Bunny sneak out to steal from their neighbor’s garden again and again to satisfy their insatiable appetite for lettuce, tomatoes, cucumbers, parsley and string beans. The constant marauding finally wears the farmer’s patience thin and he plots his revenge.

Directed by Steven Uihlein, the cast of 8 is excellent and exemplifies the magic of live theater. Sean Amato and Steven Uihlein take on the characters of Peter and Benjamin, two comedic roles that provide quite a workout as they run through the theater to escape the “mean as a bear” farmer.

Samantha Fierro, Danielle Pafundi and Courtney Gilmore as Flopsy, Mopsy and Cotton-Tail spend most of their time looking for their wayward brother so he won’t get in trouble by their patient mother (Elizabeth Ladd) and often ask the audience if they have seen him. (“He’s right behind you!”)

Peter and Benjamin seem to be especially naughty and persistent this year and audiences will sympathize with the McGregors, wonderfully played by Liam Marsigliano and Alanna Rose Henriquez. 

With choreography by Sari Feldman, the musical numbers, accompanied on piano by Douglas Quattrock, are terrific, with special mention to “One More Time Around,”  “Run, Peter, Run!” and the hip hop number, “Peter’s Socks.” The final number incorporates all of the songs in a super mega-mix extravaganza.

In a brilliant move, the show takes advantage of the three sets of doors from the current mainstage production, Pride @ Prejudice, which, when opened, always reveals a surprise. Costumes by Jason Allyn are absolutely charming and wait until you see the lighting and special effects!

Souvenir bunnies in various colors will be sold before the show and during intermission and the entire cast will be in the lobby after the show for a meet-and-greet and photos.

Theatre Three, 412 Main St. Port Jefferson presents The Adventures of Peter Rabbit through April 29 with a special sensory sensitive performance on April 16 at 11 a.m. Children’s theater continues with Cinderella from May 27 to June 1, and Goldilocks & the Showbiz Bears from July 7 to 29. All seats are $10. To order, call 631-928-9100 or visit www.theatrethree.com. 

‘Oh the thinks you can think … when you think about Seuss!’

By Heidi Sutton

Families with young children packed into the Engeman Theater last Saturday morning to witness a most beautiful tribute to the imaginative world of Theodor Seuss Geisel aka Dr. Seuss in Seussical the Musical. The children book author’s favorite characters come to life in this colorful and magical show, including Horton the Elephant, The Cat in the Hat, Gertrude McFuzz, Mayzie La Bird and JoJo, a little boy with a big imagination.

Written in 2000 by Tony winners Lynn Ahrens and Stephen Flaherty, the musical is now one of the most performed shows in the United States and it’s easy to see why. A trip down memory lane for many generations, it is based primarily on the Dr. Seuss children books, “Horton Hears a Who,” “Horton Hatches an Egg” and “Gertrude McFuzz,” but also incorporates references to other Dr. Seuss stories including “McElligot’s Pool” and “Oh the Thinks You Can Think!”

Directed by Andrew McCluskey with choreography by Jillian Sharpe, the colorful cast of characters transport the audience from the Jungle of Nool to the Circus McGurkus to the invisible world of the Whos. The Cat in the Hat (Jae Hughes) guides us through the magical journey with the help of Jojo the Mayor’s son (Finn Brown at last Saturday’s performance), who occasionally jumps into the scene when warranted.

The show opens as Horton the Elephant (Patrick McCowen) hears a cry for help and discovers a floating speck of dust containing the town of Whoville. After safely placing it on a clover flower, Horton is tricked into sitting on lazy Mayzie La Bird’s (Jillian Sharpe) egg for 51 weeks, is captured by hunters and eventually sold to the circus. When he is finally rescued by Gertrude McFuzz (Michaela Vivona), he is put on trial by Sour Kangaroo (Suzanne Mason) for “sitting on an egg and talking to a speck.” Will the faithful pachyderm be exonerated or will he be sentenced to a mental institution by Judge Yertle the Turtle?

The fast-paced show keeps the young audience wide-eyed and on the edge of their seats. One of the most exciting scenes is when the Wickersham Brothers (Justin Autz and Terrence Sheldon) steal the clover and are chased through the theater by Horton. The dance numbers are terrific with special props and audience participation is encouraged as Horton and Mayzie’s egg are auctioned off to the highest bidder. 

The incredible songs are the heart of the show, from the fun intro “Oh, The Thinks You Can Think!” to the sweet “Horton Hears a Who” (where a person’s a person no matter how small), the enduring “Notice Me Horton,” and a personal favorite, “It’s Possible.” Horton and Jojo’s duet, “Alone in the Universe,” will give you goosebumps and the group’s upbeat finale is a fitting rendition of “Green Eggs and Ham.” 

Costumes and wigs by Laura McGauley along with the cartoonish set mimic the original Seuss illustrations perfectly.

In the end, the show leaves us with the inspiring message that anything is possible when you let your imagination fly. Don’t miss this one.

Pick up a clover-shaped flashlight souvenir before the show and stay after for a meet and greet with the cast in the lobby for photos and autographs. An autograph page is conveniently located at the back of the program.

The John W. Engeman Theater, 250 Main St., Northport presents Seussical the Musical on Saturdays at 11 a.m. and Sundays at 10:30 a.m. through April 30 with a special sensory sensitive performance on April 15. Up next is The Musical Adventures of Flat Stanley from May 27 to July 2. All seats are $20. To order, call 631-261-2900 or visit www.engemantheater.com.

Glazed Lemon Loaf

By Heidi Sutton

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.

Find more citrus recipes at Sunkist.com/Recipes.

Cheesy Asparagus Tart

By Heidi Sutton

You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles, tarts and omelets to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie. 

Two spring dishes that are sure to impress for brunch are a Cheesy Asparagus Tart and Herbed Spanish Omelet. The tart has melted cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection while the omelet features potatoes, fresh spring herbs and red onions. 

Cheesy Asparagus Tart

Cheesy Asparagus Tart

YIELD:Serves 8

INGREDIENTS:

5 cups water

1 pound asparagus

ice water

2 teaspoons vegetable oil

1/4 teaspoon salt, plus additional, to taste, divided

1/4 teaspoon pepper, plus additional, to taste, divided

flour, for dusting

1 sheet frozen puff pastry, thawed

1 cup grated fontina cheese

1 cup grated gruyere cheese

1 tablespoon shallot, minced

2 egg yolks

3 tablespoons milk

1/4 teaspoon nutmeg

1 lemon, zest only

DIRECTIONS:

Heat oven to 400 F. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green. Drain asparagus and soak in ice water. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.

In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture. Bake 5 minutes, or until cheese has melted. Sprinkle lemon zest over tart and serve.

Herbed Spanish Omelet

Herbed Spanish Omelet

YIELD: Makes 4 servings

INGREDIENTS:

1 pound potatoes, peeled and diced

water

2 tablespoons extra-virgin olive oil

1/2 cup diced red onion

2 cloves garlic, minced

4 large whole eggs, lightly beaten

2 egg whites, lightly beaten

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh chives

salt, to taste (optional)

DIRECTIONS:

Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top under toaster oven.