This issue "W" 07-08-2010
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Index
1. Walnut
Tart
2. Warm
Blue Cheese Bacon and Garlic Dip Recipe
3. Watermelon Slush
4. Wild
Rice Casserole
5. Wilted Spinach and Orange Salad
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1. Walnut Tart
Source: © EatingWell Magazine
Active Time: 20 Minutes
Total Time: 1 Hour Makes one 9-inch tart
The Holland Park district of London is one of the city's
most handsome residential areas, and right in the middle
of its tree-lined streets is the small, very beautiful
Halcyon Hotel. The Halcyon has become famous for its
private-home setting, its individually decorated rooms,
and its excellent restaurant. The restaurant is called the
Kingfisher, and it is directed by Chef James Robinson, who
is responsible for the following tart. Rich and
satisfying, a small slice of this delightful pastry makes
a perfect ending to a meal.
INGREDIENTS
Prepared pie crust dough for one 9-inch tart
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
4 egg yolks
3/4 cup maple syrup
8 ounces walnuts
2 teaspoons fresh lemon juice
4 teaspoons lemon zest
1/2 teaspoon vanilla extract
Pinch of salt
DIRECTIONS
Preheat the oven to 400 degrees F. Line a 9-inch tart pan
with the pie dough. Crimp edges.
In a mixing bowl, using an electric mixer, cream the
butter and brown sugar until the mixture is smooth and
light.
With the mixer running, slowly add the egg yolks and maple
syrup.
Fold in the walnuts, lemon juice and zest, vanilla
extract, and the salt. Pour into the tart shell.
Set the tart pan on the middle rack of the oven and bake
10 minutes. Reduce heat to 325 degrees F. and bake 30 to
35 minutes longer or until set.
Remove from the oven and let cool before serving.
Recipe reprinted by permission of Doubleday. All rights
reserved.
Nutrition Information
Makes one 9-inch tart - Facts Per Serving:
Calories: 526 Fat. Total: 37g Carbohydrates, Total: 47g
Cholesterol: 137mg Sodium: 136mg Protein: 6g
Fiber: 2g % Cal. from Fat: 63% Fat, Saturated: 0g
©1998-2008 Cooking.com
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2. Warm Blue Cheese Bacon and Garlic Dip Recipe
A tasty way to kick off any party or tailgating event
From "Stop
and Smell the Rosemary , Recipes
and Traditions to Remember," published in cooperation
with your Daily InBox newsletter.
INGREDIENTS:
7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)
TO PREPARE:
Cook bacon in a large skillet
over medium-high heat until almost crisp, about 7 minutes.
Drain excess fat from skillet. Add garlic and cook
until bacon is crisp, about 3 minutes.
Preheat oven to 350 degrees.
Beat cream cheese until smooth. Add half and half
and mix until combined. Stir in bacon mixture, blue
cheese, and chives. Transfer to a 2-cup ovenproof
serving dish and cover with foil. Bake until
thoroughly heated, about 30 minutes. Sprinkle with
chopped almonds. Serve with sliced apples, toasted
pita crisps or French bread.
NOTE: May be prepared 1 day in advance.
Refrigerate or freeze. Bring to room temperature
before baking.
YIELDS: 2 cups
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3. Watermelon Slush
Source: © EatingWell Magazine
Active Time: 20 Minutes
Total Time: 3 Hours 30 Minutes 12 servings, 1/2
cup each
This incredibly refreshing icy dessert is made without
using an ice cream maker.
Make Ahead Tip: Freeze in an airtight container for up to
2 days.
INGREDIENTS
1/2 cup sugar
3/4 cup water
6 cups watermelon chunks (4-pound watermelon), seeded
2 tablespoons lime juice
DIRECTIONS
Combine sugar and water in a medium saucepan. Bring to a
boil over medium-high heat, stirring to dissolve the
sugar. Reduce heat to low and simmer for 5 minutes. Remove
from heat and let cool to room temperature, about 45
minutes. Cover and refrigerate until chilled, about 1
hour.
Place watermelon and lime juice in a food processor;
process until smooth. Set a sieve over a large bowl and
press the puree through to remove tiny seeds. Whisk in the
sugar syrup.
Pour the watermelon mixture into a shallow metal pan and
freeze until ice crystals form around the edges, about 30
minutes. Stir the ice crystals into the center of the pan
and return to the freezer; repeat every 20 minutes until
all the liquid is frozen.
Serve immediately or transfer to a storage container and
let harden in the freezer for 1 to 1 1/2 hours. Serve in
chilled dishes.
Recipe reprinted by permission of © EatingWell
Magazine. All rights reserved.
Nutrition Information
12 servings, 1/2 cup each - Facts Per Serving:
Calories: 56 Fat. Total: 0g Carbohydrates, Total: 14g
Cholesterol: 0mg Sodium: 1mg Protein: 0g
Fiber: 0g % Cal. from Fat: 0% Fat, Saturated: 0g
©1998-2008 Cooking.com
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4. Pasta, Seafood, Eggs and Grains:
Wild Rice Casserole
from To
Market, To Market...
A Collection of Kentucky Recipes
INGREDIENTS:
1-1/2 cups wild rice
(or combine it with brown or long grain rice)
4 cans (10-1/2 ounces each) bouillon, undiluted
1 cup onion, chopped
1 cup green pepper, chopped
1 cup sliced mushrooms
1/4 cup butter, softened
1 cup heavy cream
Salt
Pepper
TO PREPARE:
1. Soak wild rice overnight according to package
directions; drain.
2. Cook rice with bouillon until liquid is absorbed
and rice has opened.
3. Sauté vegetables in butter. Add cream.
4. Stir in rice.
5. Pour into a greased 9 x 13-inch baking dish.
6. Bake at 350 degrees for 20 minutes.
SERVINGS: 10 - 12
To purchase copies of To Market, To Market and other fine
cookbooks from the Owensboro League, visit the Junior
League of Owensboro, Kentucky website (http://www.jlowensboro.org/?nd=cookbooks)
or call (270) 683-1430.
------------------------------------------------------
5. Wilted Spinach and Orange Salad
The time to enjoy a healthy lunch has arrived
From, "Atlanta
Cooknotes," published in cooperation with your
Daily InBox Newsletter.
INGREDIENTS:
1 pound fresh spinach, washed and patted dry
8 whole scallions, cut into pieces
3 oranges, peeled, cut into bite-sized pieces, and
reserved
8 slices bacon
3 Tablespoons bacon drippings
3 Tablespoons lemon juice
3 Tablespoons vegetable oil
1 Tablespoon sugar
1/2 teaspoon salt
1 teaspoon tarragon
TO PREPARE:
Stem spinach and tear leaves into bite-sized pieces.
Toss with scallions in a salad bowl. Fry bacon,
reserving drippings. Drain well, crumble, and set
aside. Mix three Tablespoons drippings, lemon juice,
oil, sugar, salt, and tarragon in a small saucepan.
Bring to a boil and pour over spinach and scallions; toss.
Add orange pieces and bacon. Toss again and serve
immediately.
SERVES: 6 - 8
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