Wednesday, May 11, 2016

TOP MAY RECIPES



May's tablescape features fairies and butterflies surrounded by hydrangea flowers and our coastal decor which includes oyster shell votive holders, shell covered balls and starfish!  May Eve is when the fairies awakened from their long winter sleep, started sending messages through yellow butterflies and are singing and dancing everywhere!



Here are the links to the top three May recipes plus some additional new recipes:


ROASTED TOMATO SALSA: Roast 6 tomato halves, 1/4c sweet onions and 4 jalapeno peppers.  Cool, then chop but leave chunky.  Stir in the 2Tbs fresh chopped cilantro, 1/8tsp sugar, juice of 1/2 lime and salt to taste.  Allow it to set and the flavors to blend for about 30 minutes then serve.

GREEN GRAPE SALSA: Chop 4c white seedless grapes, 1 whole jalapeno including seeds, 2Tbs snipped fresh chives, 2Tbs freshly-chopped mint and juice of 1/2 lime.  Mix well and refrigerate at least an hour before serving.

ROASTED GARLIC & BASIL SALSA: Grill 2 halved green peppers and 4 tomatoes skin side up under broiler or on the grill skin side down until they blacken.  Place in a ziplock bag, seal and cool to room temperature.  Peel off blackened skin, discard and dice into 1” pieces. Add 2 jalapeno peppers, 4Tbs roasted garlic cloves, 1c torn fresh basil leaves, 1/4 of a sweet onion, 1Tbs honey, 2Tbs fresh lime juice plus salt and pepper to taste.  This salsa may set out for a couple hours at room temperature to combine the flavors, or you can refrigerate for 2-3 days.



MACAROONS

MACAROON KISS COOKIES: Combine 2 1/2c flour, 1Tbs baking powder, 6c coconut and 1/2tsp salt.  Beat together 2/3c butter, 6oz cream cheese, 1 1/2c sugar, 2 egg yolks, 1Tbs vanilla extract and 1Tbs orange juice and then combine with flour mixture.  Refrigerate 1 hour.  Form 2” balls, roll in additional coconut and place on cookie sheet.  Bake at 350 degrees for 15 minutes, remove from oven and place a Hershey Kiss into each cookie, return to oven and bake for 1 minute.


CHOCO-RASPBERRY MACAROONS: Process 14oz coconut in food processor for 1 minute, then add 2/3c sugar and process another minute.  Add 2tsp vanilla, 1/4tsp sea salt, and 3 egg whites and process for 1 minute.  Add 1 1/4c fresh raspberries and pulse 15 times or until raspberries are broken down into very small chunks.  Scoop 1Tbs into mounds on parchment lined cookie sheet and bake at 325 degrees for 25-30 mins or until tops become golden brown.  Cool on cookie sheets for 10 minutes then move to rack to cool completely.  Dip cookie bottoms into 6oz melted chocolate and drizzle the rest of the chocolate over the cookies.  Store in airtight container.

ALMOND MACROONS: Combine 1-14oz can sweetened condensed milk, 2Tbs sour cream, 1Tbs heavy cream and 1 1/2tsp vanilla and then mix in 2-14oz bags coconut and 1c sliced almonds.  Roll into 2” balls and place onto a parchment lined cookie sheet.  Bake at 325 degrees for 15 minutes or until golden.  Cool completely.  May be drizzled with chocolate and sprinkled with additional almonds.

MACARONS

MINT CHOCOLATE MACARONS: In a food processor, process 2/3c almond flour and 1 1/2c confectioners’ sugar until well combined.  Beat 3 egg whites until frothy. Gradually add 5Tbs sugar, beating until stiff peaks form, and then add a drop of green food coloring and 1tsp spearmint. Fold almond mixture into egg-white mixture by hand until well combined and let batter stand for 15 minutes.  Spoon batter into a large pastry bag and pipe 1 1/2-inch rounds, 2 inches apart, onto parchment lined baking sheets. Let cookies stand at room temperature for 45 minutes before baking to develop the signature crisp exterior. Bake at 275º for 16 to 18 minutes or until firm to the touch. Let cool on pans completely.  Match like sized cookies, and fill with 1 teaspoon of a chocolate ganache.

STRAWBERRIES & CREAM MACARONS: In a food processor, combine 1c toasted slivered almonds and 1Tbs confectioners’ sugar, pulsing until very finely ground, then add 2c confectioners’ sugar and process just until combined.  Beat 3 egg whites until frothy. Gradually add 2Tbs sugar, beating until stiff peaks form, and then add a drop of red food coloring and 2tsp strawberry extract. Fold almond mixture into egg-white mixture by hand until well combined and let batter stand for 15 minutes.  Spoon batter into a large pastry bag and pipe 1 1/2-inch rounds, 2 inches apart, onto parchment lined baking sheets. Let cookies stand at room temperature for 45 minutes before baking to develop the signature crisp exterior. Bake at 275º for 16 to 18 minutes or until firm to the touch. Let cool on pans completely.  Combine 1-8oz cream cheese, 1/2c confectioners’ sugar, 2Tbs heavy cream and 1 scraped vanilla bean until smooth and creamy – pipe between 2 macarons.


FRENCH CHOCOLATE MACARONS: Combine 2c powdered sugar, 1c almond flour or almond meal and 3Tbs unsweetened cocoa powder.  Beat 3 egg whites and a pinch of cream of tartar until frothy. Gradually add 3Tbs sugar, beating until stiff peaks form. Fold almond flour mixture into egg-white mixture by hand until well combined and let batter stand for 15 minutes.  Spoon batter into a large pastry bag and pipe 1 1/2-inch rounds, 2 inches apart, onto parchment lined baking sheets. Let cookies stand at room temperature for 45 minutes before baking to develop the signature crisp exterior. Bake at 275º for 16 to 18 minutes or until firm to the touch. Let cool on pans completely.  Match like sized cookies, and fill with 1 teaspoon of a chocolate ganache.



SWEET

STRAWBERRY DIP: Beat 8oz cream cheese, 1/3c sugar and a pinch of salt and then fold in 1c Marshmallow Creme and 1/2c strawberry pie filling.  Chill.  Serve topped with additional pie filling.  Great with pretzels!

CARAMEL DIP: Combine 2-8oz pkg cream cheese with ½ of a 14oz jar caramel sauce until well blended.  Serve topped with remaining caramel and sprinkle with Heath toffee chips.  Great with sliced apples!

BANANA PUDDING DIP: Combine 2-8oz pkg cream cheese and 1c powdered sugar, and then add 2c Cool Whip combined with a small box of instant vanilla pudding.  Mash 2 bananas and add to the dip mixture and chill for an hour.  Serve with vanilla wafers.

SAVORY

GARLIC HERB DIP: Mix 16oz sour cream, 1Tbs GARLIC HERB, 2 slices cooked & chopped bacon and 1c shredded cheddar cheese together. Cover and refrigerate 24 hours.  Serve topped with 1 chopped scallion and additional cooked bacon. 

GREEK LAYERED DIP: Combine 1c Greek yogurt, 1 minced garlic clove, 1tsp chopped dill, juice of ½ lemon, salt and freshly ground pepper.  In an 8”x8” dish, layer 1c hummus, yogurt mixture, 2Tbs minced red onion, 1 diced cucumber, 1c diced tomatoes, 1/4c crumbled feta cheese and 1/4c sliced Kalamata olives.  Serve with whole grain pita chips or baked corn chips.

WHITE BEAN GARLIC DIP: In a food processor, combine 3 cans white beans, 4 garlic cloves, zest and juice of a lemon and 1 1/2tsp fresh rosemary until smooth.  Add 1/4c olive oil plus salt and pepper to taste.  Serve with a variety of sweet peppers.

"So whether you eat or drink, 
or whatever you do, do it all for the glory of God"
I Corinthians 10:31

1 comment:

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