Bu the Associated Press

Start to finish: 30 minutes
Servings: 6

Ingredients:

• Canola oil, for frying
• 1/4 cup all-purpose flour
• Kosher salt
• 2 large eggs, beaten
• 1 1/4 cups panko (Japanese-style) breadcrumbs
• 2 firm-ripe avocados, peeled, pitted and sliced into 1/2-inch wedges

Heat the oven to 200 F.

In a medium saucepan over medium-high, heat 1 1/2 inches of oil until it reaches 375 F on a deep-fry thermometer.

Meanwhile, in a shallow bowl whisk together the flour and 1/4 teaspoon of salt. Place the eggs in a second shallow bowl, and the panko in a third.

One wedge at a time, dredge the avocados through the flour, shaking off any excess, then through the egg and finally through the panko. Set the wedges aside in a single layer.

A quarter of the avocado wedges at a time, fry until deep golden, 30 to 60 seconds. Transfer the wedges to a plate lined with paper towels to drain. Transfer the drained fries to an oven-safe plate and keep warm in the oven while cooking the remaining wedges. Sprinkle with salt to taste.

(Recipe from the April 2009 issue of Sunset magazine)

Labels: Avocado Fries

Captivate editor Amber Plante recently participated in the Granite Chef Challenge in New Hampshire’s seacoast town of Portsmouth. The recipes she and her partner prepared garnered *first place* from a panel of local celebrity judges and chefs – including a pretty famous local boy: Dancing With The Stars host Tom Bergeron!

To recreate the winning meal, check out the following recipes! Grill on, Captivate viewers!

Menu:
Cuban dry-rubbed Rib-eye steak, grilled to perfection
Rice and black bean salad with avocado
Sliced pineapple, sugared and grilled

Ingredients:

• 4 Rib-eye steaks
• Adobo spice rub, with pinches of cinnamon and cumin
• 3 cups rice (brown or white, cooked and cooled)
  
• 1 cup chopped avocado
• 1 cup tomato, seeded and chopped
• 2 tbsp red wine vinegar
• ½ cup chopped cilantro
• ½ cup chopped parsley
• 2 tbsp olive oil
• Oregano, salt and pepper to taste
  
• 1 large pineapple, skinned and cut into ½” slices
• ½ cup brown sugar
• 1 cup rum, any flavor (coconut would be good)
  

Instructions:

Rice Salad:
Chop up the ingredients and add them to a large bowl. Pour on vinegar and add spices and stir. Set aside for a few minutes to allow the flavors to deepen while the steak cooks.

Steaks:
Take the steaks out of refrigeration and allow to come to room temperature. (TIP: Before adding any rub, pop the steaks into the microwave for 30 seconds, just to take off any remaining chill.)

With your fingers, cover the steaks in the Cuban rub, including on the sides. Place on the grill and forget about it for a few minutes, allowing it to form a great crunchy crust and marks.

Cook until desired doneness is achieved, then allow the meat to rest for a few minutes for the juices inside to redistribute.

Pineapple:
Slice the skinned pineapple into ½” pieces, reserving the leaves, and sprinkle one side liberally with the brown sugar. Pour the rum into a small spray bottle, and coat the slices and sugar with rum.

Place the slices sugar-side down directly on the greased grill, and allow to cook for 1 minute, or until grill marks appear. Apply the same sugar-and-rum technique to the upside of the pineapple, then flip.

Repeat the sugaring and spraying process until the fruit is the desired sweetness, with deep brown grill marks on both sides and a golden color to the flesh.

Plating:
On a colored plate, place a slice of grilled pineapple in opposite corners. Rest one steak slightly covering the top slice, and add a serving of rice to the other half of the plate, slightly covering the second slice. For an added flourish, place the reserved top of the pineapple on the center between the two dishes.

Labels: Cuban dry-rubbed Rib-eye steak, grilled to perfection, Rice and black bean salad with avocado, Sliced pineapple, sugared and grilled

By the AP, (Recipe from the March-April 2009 issue of EatingWell magazine)

Start to finish: 3 hours (45 minutes active)
Servings: 6

• 1 1/2 to 2 teaspoons red curry paste (more or less to taste)
• 3 cloves garlic
• Three 1/8-inch-thick slices peeled fresh ginger
• 1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopped cilantro leaves, divided
• 6 scallions, coarsely chopped
• 1/2 cup water
• 2 teaspoons canola oil
• 3 pounds bone-in bison short ribs or 2 pounds boneless, trimmed
• 2 cups thinly sliced red onion
• 1 1/2 cups reduced-sodium chicken broth
• 3 tablespoons fish sauce
• 2 tablespoons lime juice, or more to taste
• 3 ripe tomatoes, seeded and diced
• 1 cup lite coconut milk
• 6 baby bok choy, cut in half, or 3 regular bok choy, quartered
• Ground black pepper, to taste
  

In a blender or food processor, combine the curry paste, garlic, ginger, cilantro stems, scallions and water. Blend until they form a loose paste. Add more water if the mixture is too dense to blend. Set aside.

In a large pot or Dutch oven over medium, heat the oil. Add the ribs and brown on all sides, about 6 to 8 minutes total.

Stir in the red curry mixture, onion, broth, fish sauce and lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.

Transfer the ribs to a plate, then cover to keep warm.

Add the tomatoes and coconut milk to the broth in the pot. Bring to a simmer. Add bok choy, then cover and cook until the thick ends of the bok choy can be easily pierced with a fork, about 10 to 20 minutes. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.

Nutrition information per serving (values are rounded to the nearest whole number): 211 calories; 4 g fat (1 g saturated); 79 mg cholesterol; 12 g carbohydrate; 31 g protein; 3 g fiber; 759 mg sodium.

Labels: Red curry bison short ribs

Starwberry honey mojito recipe

By the Associated Press

While strawberries, honey and mint make a splendid combination in this seasonal take on the traditional mojito, any fresh berry or tender fruit would work, including blueberries, raspberries or even thinly sliced chunks of pineapple.

Serves: 1

• 3 strawberries
• 5 fresh mint leaves
• 1 tablespoon honey
• 1 lime
• Ice cubes
• 1 1/2 ounces light rum
• 2 ounces soda water
  

In a tall glass, combine the strawberries, mint leaves and honey. Muddle them until the strawberries are well-crushed and the mint leaves bruised.

Juice half of the lime into the glass. Cut the remaining half of the lime into wedges. Fill the glass two-thirds full with ice, then add the lime wedges. Pour in the rum and soda water. Stir gently and serve.

Non-alcoholic mojito recipe

Ingredients:

• crushed ice
• 8 mint leaves
• 3 ounces lime juice
• 1 1/2 ounces sugar syrup
• 2 ounces club soda
• garnish with mint
  

1. Directions
   Fill a pint glass 1/3 full with ice, then add mint leaves.
2. Add the lime juice and sugar syrup.
3. Lightly mash the leaves together with the liquid using a muddle stick or wooden pestle, careful not to tear the leaves.
4. Fill the glass with more ice, then add club soda.
5. Garnish with mint, serve, and enjoy!

Want to make a low-calorie mojito? Visit Weigh-In, Captivate's health and fitness blog for a low-calorie mojito recipe!

Labels: Starwberry honey mojito and non-alcoholic mojito recipes

By the Associated Press

Start to finish: 2 hours (20 minutes active)

Servings: 16 bars

Ingredients:

• 1/3 cup orange juice
• 2 tablespoons cornstarch
• 2 tablespoons, plus 1/2 cup packed light brown sugar, divided
• 1 1/2 cups frozen or fresh raspberries
• 1 1/2 cups diced frozen or fresh peaches
• 1 1/2 cups quick rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup butter, softened
• 1 teaspoon baking soda
• 1 large egg, lightly beaten

In a medium saucepan, whisk together the orange juice, cornstarch and 2 tablespoons of the brown sugar. Add the raspberries and peaches, then stir over medium-high until the mixture is simmering and thickened, about 5 minutes. Remove from the heat and set aside to cool.
Heat the oven to 350 F. Coat a 7-by-11-inch (or 9-by-9-inch) baking dish with cooking spray.
In a large mixing bowl, combine the oats, flour, remaining 1/2 cup of brown sugar, butter and baking soda. Mix together with a fork until the dough is crumbly but beginning to hold together.

Set aside 1 cup of the mixture.

Mix the egg into the dough remaining in the bowl. Transfer the dough with the egg to the prepared baking dish and press it evenly over the bottom. Spread the reserved fruit filling on top, then sprinkle the reserved crumb mixture over it.

Bake for 30 to 35 minutes, or until lightly browned and bubbling. Transfer the dish to a wire rack to cool completely, about 1 hour. Cut into 16 bars.

Nutrition information per serving (values are rounded to the nearest whole number): 155 calories; 58 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 26 mg cholesterol; 22 g carbohydrate; 2 g protein; 2 g fiber; 87 mg sodium.

Labels: oatmeal, raspberry and peach snack bars.

As posted on Boston.com

This makes about 9 cups of granola (plenty for more parfaits on another day). Store it in an airtight container in a cool, dark place. All dried fruits and nuts work well.

GRANOLA

• 1 box (18 ounces) old-fashioned rolled oats (about 5 cups)
• 1 cup slivered almonds
• 1/4 cup sunflower seeds
• 2 tablespoons sesame seeds
• 1 cup shredded unsweetened coconut
• 1/2 cup wheat germ (optional)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup honey
• 1/2 cup golden raisins
• 1/2 cup dark raisins
• 1/2 cup dried cranberries

1. Set the oven at 350 degrees. Have on hand a large rimmed baking sheet.
2. In a large bowl, combine the oats, almonds, sunflower and sesame seeds, coconut, wheat germ, if using, cinnamon, and salt. Toss well.
3. Drizzle the mixture with honey and stir to distribute it. Transfer the granola to the baking sheet. Bake the mixture for 30 minutes, stirring every 10 minutes, or until the oats are brown and toasty.
4. Remove from the oven. Sprinkle with golden and dark raisins and cranberries. With a spoon, mix well. Set aside to cool, stirring occasionally so the granola doesn’t stick to the pan.

PARFAIT

• 2 cups plain low-fat or nonfat yogurt
• 1 pint fresh strawberries or blueberries, or 1/2 pint raspberries or blackberries
• 2 cups granola

1. In 4 sundae or other large glasses, use 1 cup of the yogurt to make a layer in each glass.
2. Slice the strawberries, if using. Using half the berries, add a layer of fruit. Use 1 cup of the granola to make another layer. Make three more layers just like the first. Serve right away or cover and refrigerate for 1 to 2 hours.

Labels: Crunchy granola parfait with yogurt and berries

As posted on Boston.com, adapted from Flour Bakery + Cafe

To make Joanne Chang’s Oreos, allow 1 hour for the dough to firm before shaping, then several more hours for it to chill before slicing. You can refrigerate the dough for up to 1 week or freeze it for 1 month (defrost in the refrigerator). The log may settle as it chills, so reroll it every 15 minutes if you’re around during the initial chilling so the log stays round. The filling will keep in the refrigerator for up to 2 days. Let it come to room temperature before using.

COOKIES

• 1 cup (2 sticks) unsalted butter, melted
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips, melted
• 1 egg
• 1 1/2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

1. In a medium bowl, whisk the butter and the sugar until combined. Whisk in the vanilla and melted chocolate. Add the egg and stir until well blended.
2. In another bowl, combine flour, cocoa powder, baking soda, and salt. Stir to blend them. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The finished dough should feel like Play-Doh. Cover the dough with plastic, and set aside for 1 hour or until firm.
3. Place the dough on a long sheet of parchment paper. Use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of the parchment. Roll the parchment around the log. With your hands on the paper, roll the dough into a tighter log, keeping the diameter the same.
4. Refrigerate the dough for at least 2 hours, or until it is firm enough to slice without crumbling.
5. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
6. Remove the dough from the paper. Cut the log into 32 slices, each a quarter-inch. Set them on the baking sheets 1 inch apart.
7. Bake the cookies for 20 to 25 minutes, checking them often after 15 minutes, or until they are firm when touched in the center.
8. Cool completely on the sheets.

FILLING

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 2/3 cup confectioners’ sugar, sifted
• 1 tablespoon milk
• Pinch salt

1. In the bowl of an electric mixer, beat the butter on low speed for half a minute. Add the vanilla and confectioners sugar and beat until smooth.
2. Beat in the milk and salt. The filling will look and feel like spackle.
3. Place 1 tablespoon of filling on the flat side of 16 cookies. Press the remaining 16 cookies on the filling, flat sides against the cream, to evenly distribute the filling.
4. Store in an airtight container for up to 3 days.

Adapted from Flour Bakery + Cafe

Labels: Homemade Oreo cookies

Posted by the AP from Recipe from 'Martha Stewart's Cupcakes' by Martha Stewart Living.

Makes 30 standard or 60 mini cupcakes
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self rising), sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups milk, room temperature
• 2 cups fresh blueberries, plus more for garnish
  

For the whipped cream:

• 2 cups heavy cream
• 1/4 cup powdered sugar, sifted

1. Heat the oven to 350 degrees. Line standard or mini muffin tins with paper liners.
2. In a medium bowl, whisk together both flours, the baking powder and salt.
3. In a large bowl, use an electric mixer on medium-high to cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla.
4. Reduce mixer speed to low. Add the flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in the blueberries by hand.
5. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake, rotating the pans halfway through, until pale golden, about 25 minutes for standard and 15 minutes for mini.
6. Transfer the pans to wire racks to cool completely before removing the cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
7. To make the whipped cream, in a large bowl whisk the heavy cream until soft peaks form. Add the powdered sugar, then whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, for up to 3 hours.
8. To finish, dollop cupcakes with whipped cream and garnish with berries. Serve immediately.

Labels: Blueberries-and-Cream Cupcakes

As posted on Boston.com

Ingredients:
MAYO

• 1 tablespoon grapeseed or olive oil
• 1/2 cup corn kernels (freshly shucked from the cob)
• 1/4 Spanish onion, coarsely chopped
• Salt and pepper, to taste
• 3/4 cup mayonnaise
• 1 teaspoon white wine vinegar

1. In a skillet over medium-high heat, heat the grapeseed or olive oil. Add the corn and onions. Cook, stirring often, for 10 minutes or until the vegetables are slightly caramelized. Add salt and pepper. Set aside to cool.
2. In a food processor, work the corn mixture until pureed. Add the mayonnaise and vinegar. Pulse just to blend them.
3. Press the mayonnaise through a fine sieve. Discard the vegetables. Taste the mayonnaise for seasoning and add more salt and pepper, if you like.

LOBSTER AND ROLLS

• 1 pound lobster meat, coarsely chopped
• 1 tablespoon Aleppo pepper
• 1/4 cup olive oil
• Squeeze of lemon juice
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 6 hot dog buns, toasted

1. In a bowl, combine the lobster, Aleppo pepper, olive oil, lemon juice, salt, pepper, parsley, and chives.
2. Place a generous spoonful of lobster salad into each bun. Add a spoonful of corn mayo.

Adapted from Tiffani Faison

Labels: Lobster rolls with roasted corn mayo

By the Associated Press

Start to finish: 20 minutes
Servings: 6

Ingredients:

• 5 plum tomatoes, diced
• 1/2 tablespoon kosher salt
• 12-inch baguette, cut into thin rounds
• Olive oil cooking spray
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh oregano
• 1/2 cup crumbled feta cheese

Place the diced tomatoes in a mesh strainer or a colander. Add the salt and mix gently. Set aside over a bowl or the sink to drain.

Heat the oven to broil.

Arrange the bread rounds on a rimmed baking sheet. Spritz the bread with the olive oil cooking spray, then broil on the bottom rack until just lightly toasted, about 2 to 3 minutes. Set aside.

Transfer the tomatoes to a medium bowl, discarding any juices that have drained out. Add the olive oil, balsamic vinegar, black pepper and oregano, mixing gently.

Spoon some of the tomato mixture onto each bread round, then top with crumbled feta. If desired, the crostini can be placed under the broiler for another minute or so to warm and lightly brown the cheese.

Nutrition information per serving (values are rounded to the nearest whole number): 160 calories; 70 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 11 mg cholesterol; 18 g carbohydrate; 5 g protein; 1 g fiber; 788 mg sodium.

Labels: Tomato and Feta Crostini

By the Associated Press

Ingredients:

• 2-inch piece fresh ginger, sliced
• 6 cloves garlic
• 1/2 cup dry sherry
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon canola oil
• 2 teaspoons ground cinnamon
• 1 1/4-pound pork tenderloin, trimmed of fat
• 4 scallions, thinly sliced
• Salt and ground black pepper, to taste
  

In a food processor, combine the ginger and garlic. Pulse until coarsely chopped. Add the sherry, soy sauce, oil and cinnamon. Pulse to just combine.

In a large zip-close plastic bag, place the pork tenderloin and scallions. Add the marinade, then turn the tenderloin to coat completely. Seal the bag and refrigerate for at least 1 hour or up to 8 hours.

Heat a gas grill to medium-high or prepare a charcoal fire.
Remove the tenderloin from the bag, leaving as much of the seasonings on the meat as possible. Season with salt and pepper.

Oil the grill grates. Grill the tenderloin, turning several times, until just cooked through and an instant read thermometer inserted at the center registers 155, about 15 to 20 minutes.
Transfer the tenderloin to a cutting board, cover with foil and let rest for 5 minutes. Carve crosswise into 1/2-inch thick slices to serve.

Nutrition information per serving (values are rounded to the nearest whole number): 204 calories; 49 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 92 mg cholesterol; 5 g carbohydrate; 30 g protein; 0 g fiber; 560 mg sodium.

Labels: Grilled Pork Tenderloin in a Soy-Sherry Marinade

As posted on AJC from the menu of Agave 242 Boulevard S.E., Atlanta
FOR THE MUSSELS:

• 4 dozen Prince Edward Island mussels
• 1/4 cup cornmeal
• 2 tablespoons vegetable oil
• 1 large clove garlic, minced
• 1/2 cup white wine
• 1 1/4 cups Guajillo Sauce, see recipe below
• 1/2 cup clam juice
• 1/2 cup lime juice
• 4 basil leaves, sliced in thin strips
• Salt and pepper to taste
• 1/4 cup loosely packed parsley, chopped
• 4 lime wedges
• 4 flour tortillas

FOR GUAJILLO SAUCE: Makes 2 cups

Hands on: 10 minutes Total time: 40 minutes

• 1 ounce dried guajillo chiles (about 4), stemmed and seeded
• 2 1/2 cups water
• 2 tablespoons chopped onion
• 1 small garlic clove, chopped
• 1/2 roma tomato, chopped
• Salt and freshly ground pepper
  

Instructions:
Place the mussels in a bowl, sprinkle with cornmeal and cover in room-temperature water for 20 minutes. Rinse thoroughly in cold water, then clean and debeard the mussels, if necessary. In a large pan over high heat, add the oil. Add the garlic and then the mussels. Add the wine, the Guajillo Sauce, clam juice, lime juice and basil. Cover and cook until the shells open, about 5 minutes. Remove from heat and season to taste with salt and pepper. Divide the mussels and sauce among 4 bowls. Garnish each with a sprinkling of parsley and a lime wedge. Serve each bowl with a tortilla on the side.

For the sauce: Heat a heavy sauce pot over medium-high heat. Add the chiles to the dry pan and toast, turning occasionally, until the chiles are very fragrant, 2 to 3 minutes. Add the water, onion, garlic and tomato. Bring to a boil, reduce heat and simmer until the chiles are soft, 20 to 30 minutes. Remove from heat. Cool a few minutes, then puree in a blender, taking care with the hot liquid. Season to taste with salt and pepper.

Notes:
Guajillos are dried chiles that are very common in Mexican cooking. They are sold in most grocery stores that have a Latin food section, including Publix.

Nutrition:
Per serving: 551 calories (percent of calories from fat, 28), 31 grams protein, 64 grams carbohydrates, 4 grams fiber, 17 grams fat (3 grams saturated), 54 milligrams cholesterol, 1,021 milligrams sodium. For sauce, per 2-tablespoons: 6 calories (percent of calories from fat, 17), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.

Labels: Mussels With Guajillo Sauce - from Agave

As posted on AJC

Ingredients:

• 1 1/2 pounds lean ground beef or turkey
• 1 large onion, chopped
• 1 cup Coca-Cola
• 1 cup thick, tomato-based barbecue sauce
• 6 hamburger buns
  

In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is soft and meat is no longer pink, about 5-10 minutes. Reduce heat to medium; stir in cola and barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired consistency, another 10-15 minutes. Season to taste with salt and pepper. Toast cut side of buns, if desired, under broiler or in a skillet. Heap mixture onto buns.

Labels: Fourth of July recipes: Coca-Cola Sloppy Joes

As posted on AJC

Ingredients:

• 1/2 medium watermelon
• 2 tablespoons chopped mint leaves
• 4 ounces mild feta cheese, crumbled
• Juice of 1 lime
• Salt and freshly ground pepper, to taste
  
  Using a melon baller, scoop the flesh of the watermelon from the shell. (Or scoop flesh with large spoon and cut it into bite-size pieces.) In a large bowl, toss the watermelon, mint and feta with the lime juice, and season to taste with salt and pepper. Return mixture to the watermelon shell and serve.
  

Labels: Lime and Feta Fourth of July recipes:, Watermelon With Mint

As posted on AJC

Ingredients:

• 2 (12-ounce) bottles wheat beer, white beer or lager
• 4 cloves garlic, smashed with side of knife
• 2 1/2 pounds baby red and baby
• Yukon Gold potatoes, quartered
• 1 orange bell pepper, diced
• 3 green onions, sliced thin
• 5 all-beef hot dogs, cut into 1/4-inch slices
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 3/4 cup water
• 1/4 cup cider vinegar
• 3/4 teaspoon salt
• 1/4teaspoon black pepper
  
  Combine beer and add garlic to a large pot with a colander insert or steam basket. Bring to a boil over medium-high heat. Put potatoes in colander or steam basket, place over beer and cover tightly with lid. Reduce heat to low and steam 18 to 20 minutes, or until just tender when pierced with a fork. Transfer potatoes to a large bowl. Add bell pepper and green onions and cover bowl tightly with foil to keep warm. Remove garlic from pot and reserve 1/4 of beer liquid for later use. Mince garlic. In a large skillet over medium-high heat, melt butter. Add sliced hot dogs and cook 4 minutes, or until lightly browned. Remove from skillet and add to potato mixture. Whisk flour into skillet drippings for 1 minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer. Bring mixture to a boil and simmer for 2 minutes, or until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve warm.
  

Labels: Fourth of July recipes: Warm Wheat Beer Potato Salad

As posted on AJC

FOR THE CAKE:

• 3 1/3 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 1/3 fresh lemon juice
• 1 teaspoon (packed) grated lemon peel
• 4 eggs
• 1 cup plus 2 tablespoons buttermilk
• 2 1/2 cups fresh blueberries

FOR THE FROSTING:

• 11 ounces good-quality white chocolate (such as Lindt or Bakers) finely chopped
• 12 ounces cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 tablespoons fresh lemon juice

TO MAKE THE CAKE: Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans. In a medium bowl, sift flour, salt, baking powder and baking soda and set aside. Using an electric mixer, beat butter until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then add eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk, beginning and ending with dry ingredients. Fold in berries by hand. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, 35 to 40 minutes. Cool cakes in pans on racks. TO

MAKE THE FROSTING: Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice and cooled white chocolate. Turn cakes out onto work surface. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.

Labels: Fourth of July recipes: Lemon-Blueberry Cake With White Chocolate Frosting

As posted on AJC

• 9 cups cabbage, coarsely chopped
• 3/4 cup grated carrots
• 1 cup mayonnaise
• 1/2 cup granulated sugar
• 1 tablespoon pickled jalapeño, diced
• Juice of 1 1/2 lemons 1/2 tablespoon black pepper Salt
  

In a bowl, combine cabbage, carrots, mayonnaise, sugar, jalapeño, lemon juice and pepper. Add salt to taste.

Labels: Fourth of July recipes: Jalapeno Coleslaw

As posted on AJC

Ingredients:

• 4 cups small fresh strawberries, hulled
• 4 cups fresh blueberries, stems removed
• 1 cup granulated sugar
• 3 cups water
• 1 lemon, sliced in eight wedges
• 2 short cinnamon sticks
• 1 cup sour cream or plain yogurt, plus extra for garnish
• Extra berries, for garnish, optional
  

In a large heavy saucepan, combine both berries, sugar, water, lemon and cinnamon sticks and bring to a boil. Lower the heat and simmer for 15 minutes. Transfer to a bowl, and chill for 4 hours or overnight. Discard the lemon and cinnamon sticks. Using a blender, puree the soup in batches. Pour into a bowl and whisk in sour cream. Chill several hours for flavors to meld, until ready to serve. Garnished with sour cream and fresh berries, if desired.

Labels: Fourth of July recipes: Chilled Blueberry and Strawberry Soup

As posted on Dallas Morning News

Ingrediemst:

• 2 cups flour
• 2 cups sugar
• 1/3 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 eggs
• 1 ½ cups vegetable oil
• 4 medium carrots, coarsely shredded (see note)
  

Cream-Cheese Frosting (recipe follows)
Dark-Chocolate Confectionery Coating (recipe follows)
Preheat oven to 350 F; grease and flour 2 (9-inch) cake pans. Sift the flour, sugar, cocoa, salt, baking powder and baking soda into a medium bowl.
With an electric mixer, beat the eggs and oil together at low speed until well-combined. Add the flour mixture, beating until just combined. Stir in the carrots. Pour into prepared cake pans. Bake on the middle oven rack for 50 minutes or until a toothpick inserted in the middle of cake comes out clean. Remove from oven, allow to cool slightly; while still warm, crumble the cake into a large bowl. With a fork, mash in Cream- Cheese Frosting. Chill mixture for at least 2 hours.

With your hands, form the mixture into 1 ½ -inch balls; place balls on wax paper, and freeze at least 6 hours.

Using toothpicks or a fork, dip each ball into warm melted Dark- Chocolate Confectionery

Coating, working in small batches. Set on wax paper to cool.

Makes 4 dozen.

Note: Coarsely chop the carrots for a bit of orange in the finished balls.

Cream-Cheese Frosting:

Cream 8 ounces softened cream cheese and 4 tablespoons softened butter with an electric mixer at medium speed until fluffy and smooth. Add 1 tablespoon vanilla extract and 1 cup powdered sugar; beat at high speed until creamy.

Dark-Chocolate Confectionery Coating: Heat and stir 48 ounces (3 pounds) dark-chocolate flavor confectionery coating wafers, using a double boiler or microwave oven, just until melted, stirring until smooth, using care not to scorch.

SOURCE: Sarah Hardin

Labels: bite-sized chocolate carrot-cake balls