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Let’s Eat

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Photo from culinary.net

The traditional dishes served year after year at your family’s holiday gatherings may bring comfort and a sense of nostalgia, but you can open your loved ones up to a whole new world by incorporating recipes from around the globe.

People of all different cultures across the Earth are often connected by food, whether it’s a classic holiday dish or a unique take on a traditional dish, like this raisin-infused Challah. While the dishes themselves may drastically differ, using similar ingredients can be a unifying thread.

For those looking to pull off worldly cuisines this holiday season, consider a familiar and nearly universal ingredient like raisins, an innovative and delicious addition incorporated in culturally diverse dishes. On top of their versatile flavor, Sun-Maid Raisins offer a better-for-you whole fruit option with no added sugar per 1/4-cup serving.

Crown Raisin Challah

Crown Raisin Challah

YIELD: Makes 3 loaves

INGREDIENTS:

Dough:

2 envelopes (1/4 ounce each) active dry yeast

1/2 cup sugar

1/4 cup honey

3 cups warm water

2 teaspoons cinnamon

1/3 cup olive oil

2 extra-large eggs, plus 3 egg yolks

2 tablespoons kosher salt

1 cup Sun-Maid raisins

3 cups bread flour

6 1/2 cups all-purpose flour

Egg Wash:

2 extra-large eggs

2 tablespoons sugar

DIRECTIONS: 

In big bowl, mix yeast, sugar, honey and warm water. Let yeast bloom about 7 minutes. Add cinnamon, oil, eggs, egg yolks and salt. Mix well. Add raisins. Add flours and mix until sticky. Dough should be creamy yellow. Turn dough out onto floured surface and knead 12-15 minutes, or until smooth. Oil bowl, place dough back in bowl and cover tight with plastic wrap. Let rise in warm place about 1 1/2 hours, or until doubled.

Punch dough down, cover and let rise another 45 minutes. Punch down again and cut into three equal pieces. Let rest about 10 minutes then roll each piece into snakes about 30 inches long; taper at one end. Starting with thick end, roll each snake into spiral shape like snail shell. Use a little water and stick tapered end onto body of spiral. Mold into place with hands.

Oil loaves lightly, cover with plastic wrap and let rise until poofy, about 25 minutes.

Preheat oven to 375 F. In small bowl, whisk eggs and sugar. Gently brush loaves with egg wash, taking care not to deflate them.

Bake 45 minutes, or until loaves are golden. Let cool completely before serving.

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Consider these global recipe ideas enjoyed at holiday gatherings around the world.

Germany

  • Apple Strudel: Quite possibly one of the most famous German desserts of all, raisins add a delicious chewiness to this traditional strudel.
  • Lebkuchen: A traditional German cake similar to gingerbread that’s full of sweet spices, walnuts, dates and raisins.

Italy

  • Cuccidati Siciliani: Typically at their most popular during the holiday season, these Italian fig cookies feature raisins inside the deliciously fruity filling.
  • Panettone: Also a holiday favorite, Panettone is a towering round of sweet bread speckled with raisins, citrus and almonds.

England

  • Fruitcake: Traditional fruitcake is chock-full of dried raisins, golden raisins, cherries, dates, pineapple and apricots soaked in dark tea overnight.
  • Bread Pudding: This English staple uses stale bread, spices, sweetener and raisins to create a dense and delicious cake.

Poland

  • Cinnamon-Raisin Rugelach: These flavorful pastries are characterized by a melt-in-your-mouth cheese-based dough with a sweet cinnamon, raisin and walnut filling.

Greece

  • Christopsomo: Considered sacred in many Greek households and translating to “Christ’s Bread,” this revered dish is usually prepared the day before Christmas Eve and is served with nothing but bare hands at the table. Raisins, nuts, cinnamon, cloves and nutmeg are all found throughout the loaf.

Armenia

  • Ghapama: A baked pumpkin stuffed with partially cooked rice, raisins, nuts, cinnamon and honey.

Ireland

  • Irish Soda Bread: The cakey texture of this Irish favorite is complemented by sweet, chewy raisins throughout the loaf.

Visit SunMaid.com to find more recipes perfect for holiday gatherings.

 

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By Heidi Sutton

During a trip to Haydens Orchard (formerly Davis Peach Farm) in Wading River last week to pick up some white peaches I was surprised to see their apple trees already laden with fruit. It made me think of my favorite dessert, apple pie. Most families have a favorite recipe that they love. Here are two more — Grandma’s Apple Pie and Brown Butter Apple Pie — to add to your culinary repertoire.

Grandma’s Apple Pie

YIELD: Makes 8 servings

INGREDIENTS:

Double Crust Pie Pastry

1 large egg, beaten

6 to 7 cups apples, peeled and sliced

1 tablespoon lemon juice

1⁄2 cup granulated sugar

3 tablespoons flour

1⁄2 teaspoon ground cinnamon

1⁄8 teaspoon nutmeg

DIRECTIONS: 

Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside.

Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling. Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. 

Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar. Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.

Cool at least 30 minutes before serving. 

Brown Butter Apple Pie

YIELD: Makes 8 servings

INGREDIENTS:

Streusel Topping:

1/2 cup flour

1/4 cup chopped pecans

2 tablespoons light brown sugar

4 tablespoons butter, cut into 1/2-inch cubes

Filling:

4 tablespoons butter

6 to 7 cups apples, cut into 1/4-inch slices

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon grated nutmeg

1/4 teaspoon salt

1 teaspoon vanilla

3 tablespoons flour

1 deep dish frozen pie shell

DIRECTIONS: 

Preheat oven to 375 F.

To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.

To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits. 

Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples. Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples are soft.

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Blueberry Key Lime Cheesecake Bars

By Heidi Sutton

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog

Blueberry Key Lime Cheesecake Bars

YIELD: Makes 24 servings

INGREDIENTS:

Nonstick cooking spray

30 vanilla cream-filled cookies

1/4 cup butter, melted

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3/4 cup sour cream

1/3 cup key lime juice

1 tablespoon key lime zest

1/4 cup flour

3 eggs

green gel food coloring (optional)

1 can (21 ounces) blueberry pie filling, divided

1 container (8 ounces) whipped topping, thawed

key lime slices (optional)

DIRECTIONS: 

Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired. 

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog

YIELD: Makes 12 servings

INGREDIENTS:

1 cup vanilla wafer crumbs

1 cup finely chopped pecans

1 cup butter, melted

8 ounces cream cheese, softened

1 cup powdered sugar

16 ounces whipped topping, divided

2 small boxes cheesecake-flavored pudding

3 cups milk

1 can (21 ounces) cherry pie filling

1/2 cup. chopped pecans

DIRECTIONS: 

Heat oven to 350° F.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.

Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.

In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.

Top with pie filling, remaining whipped topping and chopped pecans and serve.

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Grilled Chicken Sandwich with Pesto

By Heidi Sutton

I was telling my friend John the other day how my garden has gone rogue and is now spilling over the raised beds onto the lawn. Tomatoes, peppers, string beans and basil — all out of control and growing like weeds. I guess that could be a good thing too. Now there’s plenty to share with neighbors. Here are two delicious recipes to try if you have a bumper crop of tomatoes and basil.

Grilled Chicken Sandwich with Pesto

YIELD: Makes 4 servings

INGREDIENTS:

1/2 cup olive oil, divided

2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 pound thin-cut chicken cutlets

1/4 cup basil pesto, divided

1 large tomato

8 slices crusty sourdough bread

4 ounces Brie, thinly sliced

1 cup packed baby arugula

DIRECTIONS: 

Heat grill to high. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plastic zipper bag. Add chicken, seal and marinate at least 30 minutes. Grill chicken 2-3 minutes, turn and grill another 2-3 minutes, or until chicken registers internal temperature of 160 F. Remove and reserve. 

Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato. Brush outside of each sandwich with about 1/2 tablespoon of remaining olive oil. 

Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nicely toasted and cheese is melted. Remove from heat, cut each sandwich in half and serve.

Pasta Salad with Tomatoes

Pasta Salad with Tomatoes

YIELD: Makes 8 servings

INGREDIENTS:

8 ounces regular or whole-wheat rotini or rotelle pasta, cooked according to directions

1/4 cup balsamic vinegar

4 tablespoons finely chopped fresh basil, divided

salt and pepper, to taste

3 tablespoons extra-virgin olive oil, divided

4 cloves garlic, minced and divided

1 medium green bell pepper, finely chopped

10 to 15 cherry tomatoes, cut in half

1 slice whole-wheat or multigrain bread

DIRECTIONS: 

In bowl, cover and chill pasta. In large mixing bowl, combine vinegar, 2 tablespoons basil, salt, pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well coated.

In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool. 

Top pasta with garlic crumbs and remaining basil before serving.

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Parmesan Dip

By Heidi Sutton

Summer is the perfect time to entertain. If you’re a home chef, you know how fun and fulfilling it is to host friends and family. 

Check out this addicting parmesan dip recipe courtesy of Signature Kitchen Suite’s executive chef Nick Ritchie that is sure to be a crowd-pleaser. You can serve it as a topping for fresh bread, crostini (see recipe on left) or bruschetta, toss it with pasta, spoon it over fresh sliced tomatoes, add to a salad, dollop it on steak or chicken breast, or use it as a pizza base. The possibilities are endless!

Chef Nick’s Parmesan Dip

Parmesan Dip

YIELD: Makes 2 1/2 cups

INGREDIENTS:

8 ounces Parmesan cheese, broken into 1-inch chunks

8 ounces Asiago cheese, broken into 1-inch chunks

1 tablespoon chopped garlic

1 tablespoon freshly ground black pepper

2 tablespoons chopped parsley

 2 tablespoons chopped basil

2 tablespoons thinly sliced scallions

 1 tablespoon pepper flakes

1-1/2 cups extra-virgin olive oil

DIRECTIONS: 

Place the cheese chunks in the bowl of a food processor. Pulse for about 10 seconds to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.) Add the remaining ingredients except olive oil and pulse briefly.

Using a spatula, remove all to a mixing bowl. Fold the olive oil into the blended ingredients and mix well by hand. Transfer the dip to a sealed container and refrigerate for up to two weeks. Bring to room temperature before serving.

*To make the dip more spicy, add 1 tablespoon of Calabrian chili paste.

Basic Crostini

Crostini

YIELD: Makes about 20 pieces

INGREDIENTS:

2 medium baguettes,

2 to 3 tablespoons extra virgin olive oil

Pinch of salt and pepper

2 tablespoons grated parmesan cheese

DIRECTIONS: 

Preheat oven to 375 degrees F. Using a sharp bread knife slice the bread into neat, even, thin slices. If the baguette being used is on the narrow side you can slice on a diagonal so the crostini aren’t too small.

In a mixing bowl drizzle the olive oil over the bread slices while gently tossing to coat evenly. Sprinkle lightly with salt and pepper and the grated parmesan and quickly toss again.

Arrange the seasoned and oiled crostini on a baking sheet and bake until crisp and golden brown on the outside, approx. 12 minutes. Make sure no moisture is left in the crostini or they will soften while in storage. Use immediately or allow to fully cool and store in an airtght container.

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Ribeye Steak, Grape Tomato and Mushroom Kebabs

By Heidi Sutton

When your garden gives you a bounty of tomatoes, try this recipe for Ribeye Steak, Grape Tomato and Mushroom Kebabs on the grill or whip up this new summer tomato salad from Mirabelle Restaurant in Stony Brook topped with burrata, an artisan Italian cheese made of mozzarella and cream.

Ribeye Steak, Grape Tomato and Mushroom Kebabs

Recipe courtesy of Albertsons

Ribeye Steak, Grape Tomato and Mushroom Kebabs

INGREDIENTS:

2 cloves garlic

1/2 small bunch Italian (flat-leaf) parsley

1/4  extra-virgin olive oil

1/8 cup red wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4pound ribeye steak

1/2 pint grape tomatoes

1/4 pound white mushrooms

green pepper, sliced 

1/2 medium red onion

6 skewers

DIRECTIONS: 

Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves. 

In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper. Cut steak into cubes; transfer to marinade bowl and toss to coat. Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated. Heat grill pan, outdoor grill or skillet to medium-high heat. Thread steak and vegetables onto six skewers. 

Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs. Sprinkle with remaining minced parsley and serve.

Burrata & Heirloom Tomato Salad

Recipe courtesy of Mirabelle Restaurant

Burrata & Heirloom Tomato Salad

YIELD: Makes 1 serving 

INGREDIENTS:

1 large heirloom tomato

1/2 cup seedless cucumber

1/2 cup red onion

fresh basil

Salt to taste

1/4 cup white balsamic vinaigrette

One 2.5 ounce round fresh burrata cheese

olive oil

black pepper

DIRECTIONS: 

Slice tomato into medium sized half-moons. De-seed cucumber, cut into crescent moons. Julianne red onion. Pick 5 basil leaves from stem, leave whole. Combine above ingredients in a large bowl, season with salt and drizzle with white balsamic vinaigrette. Toss to combine ingredients. Plate coated veggie mixture in a salad bowl. Top with burrata and garnish with olive oil drizzle and black pepper.

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Lemon Cheesecake with Fruit

By Heidi Sutton

Rich, creamy and decadent, cheesecake is made with cream cheese, eggs, sugar, and vanilla. Add a crumbly graham cracker crust and a fruit topping for the ultimate cheesecake experience! In celebration of National Cheesecake Day on July 30, serve up a delicious Cherry, Lemon or Raspberry Swirl Cheesecake. 

Cherry Cheesecake

Cherry Cheesecake

YIELD: Makes 8 servings

INGREDIENTS:

3/4 cups graham cracker crumbs

1/4 cup butter, melted

1/2 cups sugar, divided

1-1/2 pkg. (8 oz. each) Philadelphia cream cheese, softened

1/2 cup sour cream

1 tsp. vanilla

1-1/2 eggs

1/2 can (21 oz.) cherry pie filling

DIRECTIONS: 

Heat oven to 350°F. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with pie filling before serving.

Lemon Cheesecake with Fruit

Lemon Cheesecake with Fruit

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3 eggs

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 orange, peeled and separated

8 raspberries

3 mint leaves, for garnish 

DIRECTIONS: 

Preheat oven to 350 F. In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined. Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed. Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.

Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 pkg. (8 oz. each) Philadelphia cream cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 ready-to-use graham cracker crumb crust (6 oz.)

3 Tbsp. red raspberry preserves

 whipped cream

1 cup fresh raspberries

DIRECTIONS: 

Heat oven to 350°F. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour into crust. Dot top of batter with preserves; swirl gently with knife. Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Serve topped with whipped cream and raspberries.

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Lemon Crème Brûlée

By Heidi Sutton

What’s more delicious than crème brûlée? Two crème brûlées! With a rich and creamy custard filling topped with a hard sugary crust, these individual-sized decadent desserts, also known as burnt cream or Trinity crème, can provide a perfect ending to nearly any get-together. In honor of National Crème Brûlée Day on July 27, try these recipes courtesy of Culinary.net.

Vanilla Crème Brûlée 

YIELD: Makes 6 servings

INGREDIENTS:

4 cups heavy cream

2 teaspoons vanilla extract

2 teaspoons ground cardamom

1/2 cup granulated sugar

6 egg yolks

vanilla sugar

DIRECTIONS: 

Heat oven to 300° F. In a medium saucepan, bring the heavy cream and vanilla extract to a simmer, whisking occasionally. Do not boil. Remove pan from heat and let rest 10 minutes. In large bowl, whisk together sugar and egg yolks. Slowly whisk warm cream into egg mixture until smooth. Set 8 ramekins into baking dish with sides. Pour mixture into ramekins so that they are approximately 3/4 full. Pour boiling water into baking dish about half way up sides of ramekins. Bake 40-45 minutes, or until custard is firm. Chill 1 hour. Before serving, evenly sprinkle vanilla sugar on top. Use a kitchen torch to caramelize vanilla sugar. Don’t have a kitchen torch? Place it on the top rack of your oven under the broiler set to low, watching carefully. Top with fresh fruit, and a sprig of mint if desired.

Lemon Crème Brûlée

YIELD: Makes 4 servings

INGREDIENTS:

2 cups heavy cream

6 tablespoons granulated sugar, divided

4 large egg yolks

Zest of 2 lemons

1/2 teaspoon vanilla extract

Pinch of salt

1/4 cup granulated sugar

Fresh berries, for garnish (optional)

DIRECTIONS: 

Preheat oven to 300 degrees F. heat large kettle of water to boiling. Place four 6-ounce ramekins in roasting pan. In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).

Meanwhile, in large bowl, whisk egg yolks, lemon zest, vanilla, salt and remaining 3 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk remaining cream mixture into egg mixture. Strain mixture through fine mesh strainer into large liquid measuring cup.

Divide mixture between ramekins; place roasting pan in oven. Carefully pour enough boiling water from kettle around ramekins until it comes halfway up sides of ramekins, being careful to not get water in ramekins. Bake 35 to 40 minutes or until custards are just set. Use tongs to carefully transfer ramekins to cooling rack; let stand at room temperature 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.

To serve, sprinkle 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Top with berries and a sprig of lemon thyme before serving.

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Pecan-Topped Raspberry Cake

By Heidi Sutton

Looking for a scrumptious raspberry dessert? From a Pecan-Topped Raspberry Cake, to a Raspberry Whole-Fruit Sorbet and my daughter’s absolute favorite, Swedish Raspberry Almond Bars, these fruity desserts are guaranteed to fit the bill. And with these recipes, you’ll enjoy the flavor of summer all year-round!

Pecan-Topped Raspberry Cake

YIELD: Makes 8 servings

INGREDIENTS:

3/4 cup granulated sugar, plus 1 tablespoon, divided

1/2 cup unsalted butter, softened

2 eggs

1 cup all-purpose flour, sifted

1 teaspoon baking powder

1 teaspoon vanilla

1 bag (12 ounces) frozen raspberries

1/2 cup chopped pecans

1 tablespoon lemon juice

1 teaspoon cinnamon

whipped cream

DIRECTIONS: 

Heat oven to 350 F. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well. Pour batter evenly into 9- or 10-inch prepared pan. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon. Bake about 1 hour. Remove from oven and let cool. Serve with whipped cream.

Raspberry Whole-Fruit Sorbet

YIELD: Makes 8 servings

INGREDIENTS:

4 tablespoons powdered sugar

18 ounces frozen raspberries

1 egg white, pasteurized

DIRECTIONS: 

In a blender, blend sugar and frozen raspberries until smooth. Add egg white and blend 30 seconds. Serve immediately or place in container, cover and store in freezer.

Swedish Raspberry Almond Bars 

YIELD: Makes 8 servings

INGREDIENTS:

3/4 cup unsalted butter, softened

3/4 cup confectioners sugar

1 1/2 cup flour 

3/4 cup red raspberry jam

3 egg whites

6 tablespoons sugar

1/2 cup coconut

1 cup sliced almonds, divided

DIRECTIONS: 

Cream butter and confectioners sugar with hand mixer until light and fluffy. Add flour, mix well. Press unto bottom of 13” by 9” pan. Bake at 350 degrees for 18 to 20 minutes, until lightly browned. Let cool. Spread jam over crust. Beat egg whites, gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Carefully fold in coconut and 1/2 cup of almonds. Spread over jam. Sprinkle with remaining 1/2 cup of almonds. Bake at 350 degrees for 20 minutes, until golden brown.

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Spiced Pecan Grilled Peach Salad

By Heidi Sutton

From an enjoyable crunch to comforting creaminess and a satisfying chew, pecans deliver a perfect bite and texture. This Spiced Pecan Grilled Peach Salad and Grilled Pork Chops with Peach Pecan Salsa are loaded with fresh flavors for an easy, nutritious warm-weather meal.

Spiced Pecan Grilled Peach Salad

Spiced Pecan Grilled Peach Salad

YIELD: Makes 4 servings

INGREDIENTS:

Spiced Pecans:

1 large egg white

3 tablespoons dark brown sugar

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

2 cups pecan halves

Salad:

1/4 cup, plus 2 teaspoons, extra-virgin olive oil or pecan oil, divided

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

salt and pepper, to taste

2 large peaches, halved and pits removed

6 cups mixed baby greens (such as arugula, spring mix and spinach)

4 ounces soft goat cheese

DIRECTIONS: 

To make spiced pecans: Preheat oven to 275 F. Line rimmed baking sheet with parchment paper and set aside. In medium bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated in mixture. Spread in single layer on prepared baking sheet. Bake 45-50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.

To make salad: Heat grill to medium-high heat. In small bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper, to taste. Set aside. Brush cut sides of peach halves with remaining olive oil and grill until grill lines appear and peaches become tender, 3-5 minutes. Remove peaches and cut into slices. Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining cup for snacking. Drizzle each salad with vinaigrette. 

Grilled Pork Chops with Peach Pecan Salsa

Grilled Pork Chops with Peach Pecan Salad

 

YIELD: Makes 4 servings

INGREDIENTS:

4 boneless pork loin chops (each 1-inch thick)

3/4 teaspoon, plus 1/8 teaspoon, kosher salt, divided

 freshly-ground black pepper, to taste

2 medium peaches, diced

2/3 cup raw pecan pieces

2 tablespoons red onion, diced

2 tablespoons chopped fresh basil

1 teaspoon minced jalapeno pepper

2 teaspoons lime juice

DIRECTIONS: 

Season pork chops with 3/4 teaspoon salt and black pepper, to taste. Heat grill or grill pan to medium-high heat. Grill pork chops until browned, about 5 minutes. Flip and cook 5-6 minutes until food thermometer inserted in center registers 135 F. Transfer to plate and rest at least 5 minutes until internal temperature rises to 145-160 F. Gently stir peaches, pecans, onion, basil, jalapeno, lime juice and remaining salt. Add salsa on top of each pork chop with remaining salsa on side.

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