This issue "L"  
06-18-09
 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Lamb Chops with Herb Butter Recipe
2. Lavender and Peach Bellini
3.
 LAYERED SALAD
4. Lemon Bread Recipe
5. Lime Cheesecake Recipe
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1. Lamb Chops with Herb Butter Recipe

Circle around the table with a terrific meal

From "True Grits. . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR THE HERB BUTTER:


1 tablespoon minced fresh rosemary
1 shallot, minced
1 clove of garlic, minced
1/4 cup water
1 cup unsalted butter, softened
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon white pepper INGREDIENTS FOR THE LAMB CHOPS:


4 lamb chops
2 tablespoons olive oil
4 cloves of garlic, crushed
Lemon pepper to taste TO PREPARE THE HERB BUTTER:

*  Combine the rosemary, shallot and garlic with the water in a small saucepan.  Boil for 1 minute; strain and cool.
*  Combine with the butter, parsley, salt and white pepper in a food processor container; process until smooth.
*  Shape into a roll on waxed paper.  Chill until firm.

TO PREPARE THE LAMB CHOPS:

*  Rub the lamb chops with the olive oil and crushed garlic; sprinkle with lemon pepper.  Let stand in the refrigerator for 1 hour.
*  Grill the lamb chops for 5 to 7 minutes on each side or until done to taste.  Serve topped with the herb butter. 

SERVES: 4
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2. Lavender and Peach Bellini

Epicurious  | May 2008

by Linnea Johanssonuser rating:
4 forks

type Quick & EasyAlcoholic

Ingredients


1 part peach puree
2 parts Prosecco or another sparkling wine
1 pinch of edible, nontoxic, dried or fresh lavender



Preparation

1. Place the puree in the bottom of a champagne glass.

2. Carefully pour in the sparkling wine.

3. Don't stir, but use a spoon to pull the puree up along thesides of the glass, so that you won't lose the bubbles.

4. Decorate with the lavender.

Tip! If you are having a hard time finding peach puree, you can also use high quality peach juice or another fruit puree. A classic Bellini has peach liquor as a top layer.

Source: Epicurious.com
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3.

LAYERED SALAD       
    by Tiffany Taylor   
INGREDIENTS:

    Serves 4.


1 cup shredded iceberg lettuce
1 cup finely sliced romaine lettuce
2 cups finely chopped celery
1 cup finely chopped green pepper
1 cup finely chopped red onion
8 ounces canned peas, well drained
1 cup light mayonnaise
1/2 cup grated Parmesan cheese
4 slices bacon, cooked until crisp and crumbled



DIRECTIONS:


In a glass serving bowl, layer lettuces, celery, green pepper, red onion, and peas. Carefully spread mayonnaise over the top,  sealing the surface. Sprinkle Parmesan cheese over mayonnaise; sprinkle crumbled bacon on top.
Cover; chill 8 - 12 hours. To serve, scoop out servings straight down into bowl.
Nutritional Info: Per serving: 303 cal, 18 g fat, 35 mg cholesterol, 26 g carbohydrates, 6 g fiber, 11 g protein, 645 mg sodium

Source: Recipe Ross

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4. Lemon Bread Recipe

Quite a little recipe to keep in mind

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


1/2 cup shortening

1 cup sugar

2 eggs, slightly beaten

1-1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1/2 cup finely chopped walnuts or pecans

Grated rind and juice of 1 lemon

1/4 cup sugarTO PREPARE:

Cream together the shortening and sugar.  Stir in the slightly beaten eggs.  Sift together the flour, baking powder, and salt.  Stir this mixture into the creamed mixture alternately with the milk.  Add the walnuts and grated lemon rind.  Bake at 350 degrees for about 1 hour in a 9x5-inch loaf pan.  Remove the bread from the oven and pierce surface with a small skewer or toothpick to make small holes.  Combine the sugar and lemon juice.  Pour over hot bread very slowly.

SERVES: 9
 
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5. Lime Cheesecake Recipe

A dessert worthy of the limelight

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


1-1/2 to 2 cups butter cookies
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened to room temperature
1-1/4 cups sugar
2 tablespoons flour
4 eggs
1/3 cup fresh lime juice
1 heaping teaspoon grated lime zest
2 drops green food coloring (optional)
2 cups sour cream
3 tablespoons sugar TO PREPARE:

Break cookies into bowl of food processor and process into fine crumbs.  Add butter and process briefly to combine.  Press mixture into bottom and sides of a 10-inch springform pan.

Beat cream cheese until light and fluffy.  Gradually add sugar and flour and mix until combined well.  Add eggs 1 at a time, beating well after each addition.  Blend in lime juice, zest, and food coloring.  Pour into prepared pan and bake in a 325-degree oven for 55 minutes or until just set.

Remove from oven and let rest for 10 minutes.  Mix sour cream and sugar until well blended.  Spread over cheesecake and bake for 10 minutes more.  Cool completely and refrigerate until chilled thoroughly.

SERVES: 9


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