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Roasted Red Pepper Dip
Hearts of Palm Salad
Roasted Rack of Lamb Provençale
Apricot-Glazed Baked Ham
Pan-Roasted Potatoes and Onions With Cumin
Broccoli and Tomato Sauté
Country White Bread
Berry Fluffy Lemon Pie
Iced Strawberry Tea
ROASTED RED PEPPER DIP
Served with crackers, warm pieces of pita bread, or crudités, this is a great dip that won't spoil appetites.
Prep.Time: 15 Minutes
1 package dry onion soup mix
1 container sour cream (8 oz.)
1 jar roasted red peppers (7 oz.) -- drained and chopped
4 cloves roasted garlic -- mashed
1/2 cup fresh basil leaves -- chopped
Fresh ground pepper to taste
Combine all ingredients; cover and refrigerate 2-4 hours.
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HEARTS OF PALM SALAD
This salad is a popular appetizer throughout South America, particularly in their country clubs, and especially in Brazil. Either way, it's a wonderful dish for a very special dinner, and easily doubled.
Serves: 2
Prep. Time: 10 minutes
1 can (14 oz.) hearts of palm, drained -- cut in 1" pieces
1 head bibb lettuce
1/4 cup mayonnaise
2 1/2 tablespoons ketchup
1 tablespoon fresh lime or lemon juice
2 fresh basil leaves -- slivered
2 teaspoons minced chives
2 sprigs parsley
Arrange pieces of hearts of palm on salad plates lined with lettuce. In a small bowl, combine mayonnaise, ketchup, lime or lemon juice, basil and chives; blend well. Spoon sauce over hearts of palm; garnish with parsley.
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ROASTED RACK OF LAMB PROVENÇALE
This dish, typical of the south of France, is a much leaner and easier roast to prepared in place of the proverbial leg of lamb.....perfect for Easter Sunday.
Serves: 4
Prep.Time: 15 + roasting time
2 half-racks of lamb (total 8-9 ribs)
1/4 cup Olive oil, divided
2/3 cup Dry Bread crumbs
3 cloves Garlic -- minced
1 tablespoon chopped fresh rosemary (or 1 tsp.dried)
1 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
SAUCE:
1 tablespoon minced fresh garlic
2 tablespoons minced shallots or finely chopped onion
1 tablespoon chopped fresh rosemary (or 1 tsp. dried)
2 cups cabernet wine, or other dry red wine
1 cup veal or beef broth
Salt and pepper to taste
Preheat oven to 400 degrees. Trin excess fat (the top "fat cap") from lamb, leaving some for flavoring. In a small bowl, combine 2 tablespoons of the olive oil with bread crumbs and seasonings; press mixture onto the fatty upper part of the rack. Heat a large heavy skillet until very hot; add the remaining olive oil and sear lamb until golden brown. Place skillet into preheated oven and roast 20-25 minutes, or until internal temperature reads 150 degrees for medium rare. Remove from pan to warm platter and let stand 10 minutes while preparing sauce.
SAUCE:
In the same skillet, add garlic, shallots or onion and rosemary; saute 3-4 minutes. Add wine and broth; season with salt and pepper, and boil until reduced by half, about 12-15 minutes. To serve, drizzle sauce around serving plates or platter; slice lamb down between every each rib and place ribs on top of sauce. Serve additional sauce on the side if desired.
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APRICOT-GLAZED BAKED HAM
Many folks' Easter is not complete without a huge baked ham. Here you have a ham glazed with a luscious fruity-tangy glaze that is sure to please everyone!
Serves: 8
1 7-9 pound fully cooked smoked ham (shank, with bone)
Whole cloves
1 cup apricot preserves
3 tablespoons Dijon mustard (spicy is best)
1/8 teaspoon ground cloves
Pinch ground ginger
Preheat oven to 325 degrees. Use a large shrp knife and cut fatty surface of ham in a diamond pattern about 1/8"-1/4" deep. Insert whole cloves in each diamond, using as many as desired. Pace the ham in a large roasing pan (at least 13x9x2). In a small bowl, combine apricot preserves, mustard, ground cloves and ginger; spread all over ham. Pour about 1 cup of water into the bottom of the pan. Bake about 25 minutes per pound or until internal temperature reaches 140 degrees on an instant-read thermometer.
Remove ham from the pan to a platter; tent with foil and let rest at least 30 minutes. Using a sharp carving knife, carefully cut and remove and discard the fatty layer from the ham. Cut away and discard any burned portion from the lean edges. Slice and serve warm.
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PAN-ROASTED POTATOES AND ONIONS WITH CUMIN
An old idea originally from India but still good anywhere anytime, it's a great compliment to the lamb.
Serves: 4
Prep. Time: 30 minutes
2 tablespoons olive oil or vegetable oil
1 1/2 teaspoons cumin seeds
1 pound small red or white new potatoes -- boiled. quartered
1 medium Spanish onion, peeled -- sliced 1/4" thick
Coarse salt and fresh ground black pepper
Heat oil in a large skillet until hot; add cumin seeds. When seeds begin to brown, add potatoes and onions; toss until coated with spice-infused oil. Lower heat and pan-roast potatoes, turning occasionally about 10 minutes or until browned and crisp. Season with salt and pepper, and serve.
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BROCCOLI AND TOMATO SAUTÉ
Prepare this dish whenever you please since it can be served hot, at room temperature, or chilled on lettuce leaves as a salad.
Serves: 4
Prep. Time: 20 Minutes
1 bunch broccoli
3 tablespoons olive oil
2 cloves garlic -- minced
2 medium firm ripe tomatoes -- cut in wedges
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh herbs (basil, parsley, etc)
Shaved or grated fresh Parmesan cheese
Wash broccoli under cold running water; cut tops into florets; reserve the rest for another purpose. Heat oil in a large skillet; add garlic and broccoli and stir-fry about 4-5 minutes or until crisp-tender, adding salt and pepper to taste as you cook. Add tomato wedges and heat through; sprinkle with herbs and added salt and pepper if needed and serve topped with Parmesan cheese. Serve hot, at room temperaeture, or chilled on lettuce leaves as a salad.
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COUNTRY WHITE BREAD
This is an easy bread recipe and can be made ahead. Just be sure to serve it warm.
Yields 2 loaves.
2 packages Active Dry yeast (1/4 oz.each)
2 cups Warm Water (110-115 degrees)
1/2 cup Sugar
1 tablespoon Salt
2 Eggs -- beaten
1/4 cup Vegetable Oil
6 1/2 to 7 cups All-purpose flour
In a large mixing bowl, dissolve yeast in water; add sugar, salt, eggs, oil and 3 cups of the flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease to top; cover and let rise in a warm place until doubled, about 1 hour.
Grease two 9x5x3 loaf pans. Punch down dough; divide in half and shape into loaves.. Place into loaf pans; cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375 degrees; bake loaves 25-30 minutes or until golden brown. Remove from pans to cool on wire rack.
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BERRY FLUFFY LEMON PIE
This is quick, easy, and oooh so luscious and refreshing!
Serves: 6
Prep. Time: 15 minutes
4 ounces cream cheese -- softened
1 1/2 cups cold milk
2 packages lemon flavor instant paudding mix
1 tablespoon grated lemon peel
1 container frozen whipped topping (8 oz.) -- thawed
1 prepared graham cracker pie crust
1 cup fresh berries of choice
In a large bowl, whisk cream cheese until smooth. Gradually whisk in milk until well-blended. Add pudding mixes; beat 2 minutes or until smooth and thickened. Immediately stir in 1/2 (4 ounces) of whipped topping. Transfer mixture to pie crust; top with remaining whipped topping. Refrigerate at least 3 hours or until set. Garnish with berries to serve.
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ICED STRAWBERRY TEA
This is so special and very refreshing! Perfect to compliment this Holiday dinner.
Yields about 5 cups; Serves 4
1 pint Fresh Strawberries
4 cups Cold Tea
1/2 cup Sugar
1/4 cup Lemon Juice
In a blender, puree all but 4 strawberries; transfer to a pitcher. Stir in tea, sugar and lemon juice until sugar dissolves; chill. Serve over ice; garnish with fresh berries. Yields about 5 cups.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved