- 4 cups cubed seedless watermelon
- 3 tablespoons fresh lemon juice, divided
- 1 tablespoon minced peeled fresh ginger
- 4 cups quartered hulled strawberries
Puree melon, 1/4 cup sugar, 1 tablespoon lemon juice, and pinch of salt in blender; pour into 8-inch square pan. Freeze 1 hour; whisk. Freeze until solid, 3 hours. With fork, scrape into icy flakes. Cover; keep frozen.
Stir 1/2 cup sugar, 2 tablespoons lemon juice, and ginger in pan over low heat until sugar melts; cool. Mix in berries. Layer berries with syrup and granita in glasses.
Nutritional ContentOne serving contains the following: Calories (kcal) 166.0 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 42.2 Dietary Fiber (g) 2.7 Total Sugars (g) 37.0 Net Carbs (g) 39.5 Protein (g) 1.4 Sodium (mg) 2.6Reviews Section
How To Make Granita from Any Fruit
If making frozen treats is on your summer bucket list and you’ve had a long list of excuses — no time, no ice cream maker, or no Popsicle molds — let me introduce you to granita. Granita is a frozen fruit dessert made from fresh fruit and water, blended and frozen until icy, flaked with a fork and frozen again. The result is a delightfully crunchy, melt-in-your-mouth fruit ice, perfect eating all on its own. When served on everything from yogurt to cocktails, it becomes a complete game-changer.
This three-ingredient dessert can be made with any fruit in nearly any kitchen. Here are the basics you’ll need to know for making granita with any fruit at home.
60 Healthier Drinks for Boozing
Alcoholic drinks can be a sneaky source of calories, sugar, and even salt&mdashbut not when you play bartender. Try to get a few healthier alternatives under that (suddenly much looser) belt to impress friends and family and order with confidence when out at the bar. Here are the eight key guidelines that make our drinks healthier options:
- Use only fresh-squeezed or 100 percent fruit juice to reduce added sugars. Fruit juice can still be a dangerfood, though, so sometimes it&rsquos best to dilute it with water or ice to cut back on calories.
- Choose seltzer water over other carbonated waters to eliminate added sodium and other additives. For recipes that call for soda, skimp on portions, or opt for diet or natural (read: less added sugar) versions&mdashthough those can have their pitfalls, too.
- Make simple syrup with honey which, though sugary, has some added benefits, like a healthy dose of antioxidants. It also gives you better control of the sugar content. Any recipe that calls for simple syrup will use the following recipe: ½ tablespoon honey mixed with ¾ tablespoon warm water.
- Use whole fruit instead of sugar or flavored syrups. The fruit itself adds fiber, natural sugars, and vitamins.
- Choose light alcohol over dark alcohol. The dark stuff contains more compounds known as congeners, which can worsen hangovers.
- Limit yourself to one shot per drink. Multi-alcohol cocktails can pack in serious calories, so we kept ours to one shot (or 1 ½ ounces) each. The shooters and shots we included actually contain less than one shot each to further lessen the caloric load.
- Size matters&mdashespecially when it comes to consuming liquid calories. That&rsquos why we kept all our drinks right around the 8-ounce mark.
- Choose nutritious ingredients. Ginger, coffee, and lemon star in several of our drinks. They&rsquove each got their own proven health benefits, even though they may not totally counteract the negative affects of alcohol. (Note: Too much alcohol and caffeine can both dehydrate&mdashmaking hangovers even worse&mdashso try to keep it at no more than one cup of Joe for the night.)
*We&rsquove tried to simplify the recipes to make them easier to understand. So we simplified all the liquid measurements to shots or cups&mdashnone of this &ldquoounces&rdquo nonsense!
1. Bloody Mary
Scrap the mix and make a Bloody Mary from scratch! Start with ¾ cup of no sugar-added, low-sodium tomato juice and add the juice of ½ lemon, a dash each of hot sauce and Worcestershire sauce, fresh ground pepper to taste, and 1 shot of vodka. Garnish with a lemon wedge and celery stick. Bonus points for adding a cocktail shrimp for some extra protein!
2. Classic Mojito
In the bottom of a glass, muddle 12 fresh mint leaves, the juice of ½ lime, and 1 tablespoon simple syrup. Add a few ice cubes and pour in 1 ½ ounces (one shot) of light rum and ¾ cup seltzer. Garnish with a lime wedge.
3. Fruit Mojito
Prep a classic mojito, but before pouring in the rum and soda, muddle in ¼ cup fresh or thawed frozen fruit like strawberry, blueberry, mango, or kiwi in the bottom of the glass. Top with ice, rum, and seltzer and garnish as desired!
4. Mint Julep
Muddle together 12 fresh mint leaves and 1 tablespoon of simple syrup. Pour in one shot of Kentucky bourbon and 2 shots seltzer water.
In a shaker with ice, mix together: 1 shot of cognac, ½ shot Cointreau (or other orange liqueur), and the juice of 1 lemon. Pour into glass with or without ice and garnish with lemon slice.
6. Cape Codder
Pour 1 shot of vodka and 2 shots cranberry juice (100 percent juice, no sugar added) over ice. Add 2 shots seltzer water, stir, and garnish with a lime wedge.
7. Sea Breeze
Pour 1 shot vodka, 1 shot cranberry juice (100 percent juice, no sugar added), and 1 shot fresh-squeezed grapefruit juice over ice. Add a splash of seltzer and enjoy! (Preferably in a beach chair by the water!)
8. Lime Rickey
Combine ½ a shot of fresh-squeezed lime juice, 1 tablespoon simple syrup, and &frac23 shot bitters. Top with 1 cup seltzer.
In an 8-ounce glass with ice, combine 1 shot of vodka and 2 shots fresh-squeezed orange juice. Fill remainder of glass with seltzer.
10. Tequila Sunrise
In a glass with ice, combine 1 shot of tequila and 2 shots fresh-squeezed orange juice. Top with a splash of cranberry juice (100 percent juice, no sugar added).
11. Pom Cosmo
In a shaker with ice, combine 1 shot pomegranate vodka, 1 shot orange liqueur, and the juice of 1 lime. Shake, strain into a martini glass, and garnish with a slice of lime.
12. Vodka Sunset
Muddle ¼ cup blackberries in the bottom of a glass. Top with ice and add 1 shot fresh-squeezed lemon juice, 1 shot fresh-squeezed lime juice, ½ shot simple syrup, 1 shot of vodka, and a splash of sparkling wine.
13. Light and Stormy
Into a short glass with ice, pour 1 shot of light rum and 2 shots ginger ale.
14. Legend of Jack Sparrow
In an 8-ounce glass with ice, combine 1 shot coconut rum and the juice of 1 lime. Fill the rest of the glass with ginger ale (about ¾ cup). Garnish with a slice of lime.
15. Berry Lemonade
In the bottom of an 8-ounce glass, muddle the juice of 1 lemon, ¼ cup frozen blueberries or strawberries, and ½ shot simple syrup. Pour in 1 shot of vodka and top with seltzer (about ¾ cup).
16. Minty Iced Tea
In a heatproof mug, combine 6 fresh mint leaves, 1 teaspoon honey, 1 black tea bag, and 1 cup boiling water. Cover and let sit for 2 minutes. Then, place mug in fridge or freezer until chilled. Remove tea bag and mint, and pour liquid into a glass with ice. Add 1 shot of vodka and garnish with a lemon wedge.
17. Fizzy Lemonade
In a shaker with ice, mix together 1 shot of tequila, ½ shot simple syrup, and the juice of 1 lemon. Transfer to an 8-ounce glass and fill rest of glass with seltzer (about ¾ cup).
18. On the Rocks
Drink it straight! Water down 1 shot of any favorite liquor by pouring over ice cubes for sipping!
19. Tom Collins
In a shaker with ice, combine 1 shot of gin and the juice of 1 small lemon. Strain into an 8-ounce glass and top with seltzer water (about ¾ cup).
20. Grapefruit Margarita
Combine 1 shot of tequila, the juice of 1 lime and ½ a grapefruit, and ¾ shot of orange liqueur. Pour over ice.
21. Light White Russian
Combine 2 shots brewed coffee (or espresso!) chilled and ¾ cup skim milk. Add 1 shot of vodka and a few ice cubes and stir.
22. Rosemary-Cucumber Lemonade
Stir together juice from 3 lemons and 1 teaspoon honey. Add 1 shot rosemary-infused vodka and ¾ cup seltzer. Garnish with a cucumber spear and lemon wedge.
23. Gin and Seltzer
Instead of a G&T, combine 1 shot of gin with 2 shots of seltzer water and garnish with a lime wedge (or a few!).
24. Gin Gimlet
In a glass with ice, combine 1 shot of gin, the juice of 2 small limes, and 1 shot simple syrup. Garnish with a lime wedge.
25. Vodka Soda
It almost goes without saying, but spice up 1 shot of vodka and 2 shots of seltzer with a lemon or lime wedge (or both). Works with any other liquor, too!
26. Drunken Arnold Palmer
Combine 1 black tea bag, ¾ cup hot water, the juice of 1 lemon, and 1 teaspoon honey. Chill. Add 1 shot vodka and garnish with a lemon wedge.
27. Pear Martini
Muddle half a very ripe peeled pear in the bottom of a cocktail shaker. Add ice, ½ shots fresh-squeezed lemon juice, and 1 shot pear vodka. (Regular vodka works, too.) Strain into a martini glass and garnish with a slice of fresh pear.
28. Sex on the Beach
In a glass with ice, mix 1 shot peach-flavored vodka, 2 shots cranberry juice, and 1 ½ shots fresh-squeezed orange juice. Add a dash of seltzer and enjoy!
29. Cinnamon Sour
In a cocktail shaker, combine: 1 shot mango vodka, 1 shot simple syrup, and 1 shot fresh-squeezed lemon juice. Pour over ice and garnish with a mango slice and cinnamon stick.
30. Grapefruit and Vodka
For a zesty cocktail, combine the juice of ½ a grapefruit and 1 shot of vodka topped with ½ cup seltzer.
31. Sour Apple Spritzer
Pour 1 shot sour apple vodka and ½ cup seltzer over ice and garnish with a green apple slice and a cinnamon stick.
32. Tropical Rum Punch
Stir together ½ cup fresh-squeezed orange juice, ½ cup pineapple juice (100 percent juice only!), and 1 shot light rum. Pour over ice and put on some shades.
33. Gin and Juice
Pour over ice: ½ cup of fresh-squeezed orange juice, 1 shot of gin, and ½ cup seltzer.
34. Refreshing Gin Cup
Mix together 1 shot of gin, ½ cup ginger ale, and 2 shots seltzer water. Garnish with a cucumber spear and lemon slice.
35. Gingered Pear and Brandy Cocktail
Create a ginger-infused simple syrup by mixing together 1 shot warm simple syrup and ¾ tablespoon chopped and peeled fresh ginger. Let stand 15 minutes, then strain. Mix together ginger syrup, 1 shot of cognac, and ½ cup pear juice or nectar and pour over ice.
Shots and Shooters
36. Redheaded Slut Lite
In a shaker with ice, combine &frac13 shot schnapps, &frac13 shot Jagermeister, &frac23 shot cranberry juice, and &frac23 shot water.
In a shaker with ice, combine &frac13 shot. vodka, &frac13 shot fresh-squeezed lemon juice, and ¼ teaspoon honey.
38. Fuzzy Navel
In a shaker with ice, combine &frac13 shot peach Schnapps, &frac23 shot fresh-squeezed orange juice, &frac23 shot fresh-squeezed lemon juice, and &frac23 shot water.
39. Scooby Snacks
In a shaker with ice, combine &frac13 shot coconut rum, &frac13 shot banana rum, &frac13 shot pineapple juice, and 1 tablespoon light whipped cream. Strain into a short glass.
40. Peppermint Patty
Muddle 6 fresh mint leaves with &frac23 shot vodka. Add a splash of water and 1 teaspoon light chocolate syrup. Mix in a shaker with ice. Strain before serving.
41. Pina Colada
Blend together ½ cup ice, ½ cup coconut milk, ¼ cup fresh pineapple chunks, and 1 shot white rum.
42. Frozen Lemonade
Combine 1 shot simple syrup, 1 shot of vodka, juice from 1 lemon, and ¾ cup of ice. Blend until smooth
43. Frozen Mudslide
Mix together 1 packet diet hot cocoa mix with 1 shot warm simple syrup and ¼ cup hot water. Blend the cocoa mixture, ¼ cup vanilla soy milk, 1 shot vanilla-infused vodka, 1 teaspoon chocolate syrup, and ½ cup ice.
44. Melon-Mint Granita
Puree 1 cup watermelon and 5 fresh mint leaves until liquefied. Freeze in an ice cube tray. Once solidified, blend with 1 shot white rum until it reaches the consistency of a slushie.
45. Strawberry-Lime Daiquiri
Combine 1 shot simple syrup, 1 shot white rum, 2 tablespoons fresh-squeezed lime juice, a small handful of frozen strawberries, and ½ cup of ice. Blend.
Blend 1 shot simple syrup, the juice from ½ lemon and 1 lime, 1 shot of tequila, and ½ cup of ice. Garnish with a slice of lime, but skip the salt.
47. Blueberry-Lime Margarita
Mix together the standard margarita but substitute ¼ cup ice for ¼ cup frozen blueberries.
48. Melon Kiwi-tini
Puree ¼ a honeydew melon and 1 kiwi (peeled), the juice from 1 lime, simple syrup (mix 1 shot honey with 2 tablespoons warm water), and ½ cup sake. Blend with ½ cup ice.
Into a Champagne flute, pour 2 shots fresh-squeezed orange juice, 2 shots sparkling wine, and ¼ cup seltzer.
50. White Sangria
In a wine glass, combine two strawberries (halved), ½ a fresh peach (diced), ½ a pear (diced), 2 shots white wine, and ¼ cup seltzer.
51. Red Sangria
Toss ½ an apple (sliced), ½ an orange (sliced), and 4 grapes into a glass. Add ½ cup fruity red wine and ¼ cup seltzer.
52. Pomegranate Fizz
Into a champagne flute, pour: ½ cup pomegranate juice, the juice from 1 lime, and 2 shots sparkling wine. Garnish with a lime wedge.
53. Pear Sparkler
Puree ½ a pear until liquefied and add to a champagne flute. Pour in 2 shots sparkling wine and add three slices of pear.
54. Sparkling Apricot Punch
In a glass, combine ½ cup diced apricots and ½ cup apricot juice (100 percent juice, please!). Add ½ cup sparkling wine and ¼ cup seltzer and stir to combine.
55. Mint Hot Chocolate
Heat 1 cup skim milk and stir in 1 packet light hot cocoa mix. Add 1 shot tequila and &frac13 shot peppermint schnapps. Top with foamed milk, and enjoy!
56. Irish Coffee
In a mug, combine 1 shot of whiskey, 1 teaspoon raw sugar, and ¾ cup hot coffee. Pour 1 tablespoon skim milk on top and don&rsquot stir!
57. Mojito Tea
In a mug, combine 5 fresh mint leaves, 1 teaspoon brown sugar, 1 black tea bag, and 1 cup boiling water. Cover and let stand 2 minutes. Remove tea bag and add 1shot of light rum and juice from ½ a lime. Remove mint leaves and enjoy!
58. Bitter Tea
Brew a cup of fruity black tea and stir in ½ shot bitters and 1 ½ shots pomegranate juice.
59. Mulled Wine
Over low heat, simmer ¾ cup fruity red wine, a pinch of orange zest, 2 whole cloves, 1 black peppercorn, 1 cinnamon stick, and a pinch of sugar. Heat for about 10 minutes, then strain and enjoy!
60. Hot Toddy
In a mug, combine 1 shot bourbon, 1 tablespoon honey, and 2 teaspoons lemon juice. Pour in ¼ cup boiling water and stir to dissolve honey.
Watermelon Granita with Gingered Strawberries - Recipes
Active Time: 20 minutes • Total Time: 20 minutes plus freezing • Makes: about 8 cups
1/2 small seedless watermelon (about 5 pounds), rind removed and watermelon cut into chunks (about 6 cups)
1/4 cup loosely packed fresh mint leaves
1/4 cup Schnucks granulated sugar
2 tablespoons fresh lime juice
2 tablespoons grenadine
1. In blender or food processor with knife blade attached, add half of watermelon and remaining ingredients. Puree until blended. Add remaining watermelon and puree until as smooth as possible.
2. Pour watermelon mixture into 13 x 9-inch metal, glass or ceramic baking pan. Cover with plastic wrap and freeze until mixture is solid, about 4 hours, or up to 1 week ahead.
3. Before serving, working quickly, with sturdy dinner fork, scrape surface of watermelon ice to create ice shavings. If chunks become dislodged from side of pan, press down on chunks with tines of fork to crush. Serve right away, spooning granita into chilled dessert dishes or wine goblets.
Each 2/3 cup: about 50 calories, 0 g total fat, 0 mg cholesterol,
4 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein
Watermelon Granita with Gingered Strawberries - Recipes
- Kimball, MN
- Hutchinson, MN
- New Ulm, MN
- Moorhead, MN
- Watford City, ND
- Dickinson, ND
- West Fargo, ND
- Stanley, ND
- Tioga, ND
- Jamestown, ND
- South Fargo, ND
- North Bismarck, ND
- Baxter, MN - Liquor only
- Brainerd, MN - Liquor only
- Duluth, MN - Liquor only
- St. Michael, MN - Liquor only
- Alexandria, MN - Liquor only
- Waseca, MN - Liquor only
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Watermelon Granita with Gingered Strawberries - Recipes
Total Time: 5 minutes (each)
Makes: about ½ cup (each) (more&hellip)
Cinnamon Glazed Almonds
Active Time: 5 minutes
Total Time: 25 minutes • Serves: 4 (more&hellip)
Active Time: 25 minutes • Total Time: 25 minutes • Serves: 6 (more&hellip)
Active Time: 25 minutes • Total Time: 40 minutes plus chilling • Serves: 8 (more&hellip)
Active Time: 15 minutes • Total Time: 27 minutes plus cooling and chilling • Makes: 16 bars (more&hellip)
Crab Legs with Dipping Sauces
Don’t let crab legs intimidate you, they’re very easy to prepare. Frozen crab legs are pre-cooked and essentially just need to be reheated in the oven or boiled. Depending on the size and type of crab legs, adjust the cooking time as necessary. Plan for about 1 to 1-1/2 pounds of frozen pre-cooked crab legs to serve 2.
Bake: Preheat oven to 350°F. In a large baking dish or pan, add 3 minced garlic cloves, 1 sliced lemon, several parsley sprigs and 1 bay leaf. Add the crab legs and pour 3 cups beer or water over the legs. Bake 10 minutes or until heated through.
Boil: Heat a large, covered saucepot of salted water to a boil over high heat. Submerge the crab legs in the water, cover and cook 5 minutes or until heated through.
Transfer the hot crab legs to a large bowl, cover with a clean dish towel to keep warm and serve.
Removing crabmeat from the shells can be a bit tricky. Breaking the crab legs at the joints loosens crabmeat free from the cartilage, helping to remove the meat in whole pieces. Follow these simple steps to enjoy every last morsel.
1. Break crab legs apart at their joints.
2. Use scissors to cut through the shells lengthwise to expose the crabmeat.
3. Extract the crabmeat from the shells with a seafood fork.
Enjoy the succulent crabmeat dipped in Clarified Butter, Warm Dill Mayo or Lemon-Butter Sauce (recipes follow). Use crabmeat in soup, chowder or gumbo to create appetizers such as dips, crab cakes or spring rolls tossed into pasta or risotto.
Crabmeat is also delicious served chilled. Simply thaw crab legs in the refrigerator overnight, or place the unopened plastic bag in a large bowl of cold water for about 30 minutes or until the crabmeat is thawed. Use to make crab salad, top a cobb salad, or in sushi serve in a martini glass with lettuce, chopped celery and cocktail sauce.
In small saucepot, heat 1 cup unsalted butter (2 sticks), cut into small pieces, over low heat 2 minutes or until melted. (Or, heat butter in small microwave-safe bowl in microwave oven on high 1-1/2 minutes or until melted.) With large spoon, skim off and discard foam from top of melted butter. Makes about 1 cup.
Active Time: 5 minutes • Total Time: 7 minutes • Serves: 8 (more&hellip)
Active Time: 10 minutes • Total Time: 20 minutes • Serves: 4 (more&hellip)
Active Time: 15 minutes • Total Time: 27 minutes • Serves: 8 (more&hellip)
4-Ingredient Slow Cooker Pot Roast
Active Time: 15 minutes • Total Time: 5 hours 15 minutes • Serves: 6 (more&hellip)
Active time: 35 minutes Total Time: 1 hour • Serves: 4 (more&hellip)
Caesar Sliders on a Stick
Total time: 30 Min. • Serves: 4 (more&hellip)
One-Pan Oktoberfest Dinner
Active Time: 10 minutes Total Time: 55 minutes Serves: 4
1 pound red potatoes, quartered
1 large red onion, halved and cut into 1/4-inch wedges
2 tablespoons Schnucks vegetable oil
1 teaspoon caraway seeds
1 teaspoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bag (1 pound) sauerkraut, drained
4 uncooked bratwurst sausages
1 bottle (12 ounces) Oktoberfest-style beer
1/2 cup spicy brown mustard
1 medium Fuji or Gala apple, cored and finely chopped
1/4 cup ready to serve real bacon bits (optional)
Preheat oven to 425°F. In large bowl, toss potatoes, onion, 1 1/2 tablespoons oil, caraway seeds, sage, salt and pepper arrange in single layer on large rimmed baking pan. Bake 20 minutes.
In small bowl, stir mustard and 1/2 cup beer until well combined. Brush bratwurst with remaining 1/2 tablespoon oil. Push potato mixture to 1 side of pan place sauerkraut on opposite side of pan. Place bratwurst on top of sauerkraut pour remaining 1 cup beer over bratwurst and sauerkraut. Bake 25 minutes or until internal temperature of bratwurst reaches 160°F.
Serve bratwurst drizzled with mustard mixture along with sauerkraut and potato mixture garnish with apple and bacon, if desired.
Each serving: about 596 calories, 32 g total fat (11 g saturated), 75 mg cholesterol, 2090 mg sodium, 41 g carbohydrate, 8 g fiber, 9 g sugars, 23 g protein
9 cups crispy rice cereal squares
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon Schnucks pure vanilla extract
1¾ cups Schnucks powdered sugar
1. Into large bowl, measure cereal set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on High 1 minute stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag shake until well coated. Spread on waxed paper to cool.
4. Add a few spoonfuls of M&M’s and raisins. Store in airtight container.
Grilled Fish Tacos with Seasoned Sour Cream
Active Time: 15 minutes
Total Time: 20 minutes • Serves: 4 (more&hellip)
Prep: 5 minutes • Makes: about 6 cups
2 cups Schnucks vitamin D whole milk
1 cup malted milk balls
1/2 cup chocolate syrup
1 teaspoon instant espresso or coffee powder
4 cups Schnucks premium vanilla ice cream
In blender, blend milk, malted milk balls, syrup and espresso powder until smooth. Add ice cream and blend until smooth.
Approximate nutritional values per serving (1 cup): 377 Calories, 16g Fat (11g Saturated), 50mg Cholesterol, 173mg Sodium, 55g Carbohydrates, 1g Fiber, 7g Protein
Quick Skillet Jarlsberg Swiss Cheese Dip
2 pounds Jarlsberg cheese, shredded
8 ounces cream cheese
1/4 cup pale ale
pinch smoked paprika
Stir together all ingredients. Transfer to cast iron skillet. Bake at 350°F for 20 minutes or until cheese melts. Serve with your favorite crackers or sliced baguette.
Garnish with fresh rosemary leaves.
Cheese mixture can be divided into smaller cast iron skillets, then baked as needed to serve hot.
Total Time: 45 minutes
Serves: 6 (more&hellip)
Wild Rice & Butternut Squash Stuffing
Total Time: 1 hour 10 minutes
Serves: 12 (more&hellip)
Total Time: 2 hours 30 minutes
Makes: about 45 pierogies (more&hellip)
Wild Rice Stuffed Turkey with Sage Gravy
Total Time: 3 hours 5 minutes
Serves: 12 (more&hellip)
Total Time: 55 minutes
Serves: 4 (more&hellip)
Baked Stuffed Apples with Honey-Mascarpone
Total Time: 1 hour 20 minutes plus cooling • Serves: 6 (more&hellip)
Chocolate Hazelnut Beignets
Total Time: 1 hour 15 minutes plus standing
Makes: 4 dozen beignets (more&hellip)
What’s the Difference between Broccoli, Broccolini and Broccoli Rabe?
Broccoli is a member of the cabbage family. While most often used for its large florets, the entire plant is edible. Broccolini is a hybrid vegetable that is a cross between broccoli and Chinese broccoli. It has smaller florets, edible leaves and is more mild-tasting than broccoli. Broccoli rabe is actually not related to broccoli at all and is in the turnip family. It has thin stalks with dark green leaves and a much more bitter, earthy flavor than broccoli.
Mediterranean Roasted Broccolini
Add 1-1/4 pounds broccolini to salted boiling water and cook over high heat for 2 minutes, transfer broccolini to bowl of ice water. Once cool, drain and pat dry.
Toss together broccolini with 1 small thinly sliced lemon, 4 thinly sliced diagonally garlic cloves, 1-1/2 tablespoons Schnucks olive oil and 1/4 teaspoon kosher salt. Spread in single layer on rimmed baking pan. Roast broccolini in 400°F oven for 20 minutes or until tender-crisp.
Sprinkle broccolini with 1/2 cup reduced fat crumbled feta cheese, 2 tablespoons chopped fresh basil leaves and 1 teaspoon crushed red pepper, if desired. Serve immediately. Serves 4.
Orange-Cranberry Sparkling Punch
Total Time: 10 minutes plus chilling • Serves: 8
In large saucepot or Dutch oven, heat 3 tablespoons Schnucks extra virgin olive oil and 1 tablespoon Schnucks unsalted butter over medium heat until butter is melted. Add 1 chopped small onion cook until onion is translucent, stirring occasionally. Stir in 8 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes cook 2 minutes. Add 2 cans (14.5 ounces each) diced tomatoes with juice, 1-1/2 cups white wine, 1 cup clam juice and 1 bay leaf heat to simmering. Cover and simmer on medium-low heat for 15 minutes. Stir in 1 tablespoon each finely chopped fresh oregano leaves and fresh thyme leaves, 1/2 teaspoon each salt, ground black pepper and Tabasco®.
Add 12 each littleneck clams and mussels, shells scrubbed and beards removed from mussels cover and cook 5 minutes or until shells begin to open. Add 3/4 pound peeled and deveined 16-20 count shrimp and 1/2 pound fresh halibut fillet, submerging in liquid. Cook 5 minutes or until shrimp and halibut turn opaque throughout and reach an internal temperature of 145°F and clams are completely opened. Remove and discard bay leaf and any unopened clams or mussels. Ladle into shallow bowls serve with crostini (see Cook’s Wisdom) for dipping, if desired. Serves 4
For crostini: Diagonally slice baguette, or crusty French or Italian bread 1/4-inch thick. Brush both sides of bread slices with olive oil. Cook bread in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.
Spice-Rubbed Turkey with Cranberry-Walnut Mole
In small bowl, combine 1 tablespoon ancho chile powder, 2 tablespoons kosher salt, 1 tablespoon each ground black pepper and Schnucks garlic powder and 1 teaspoon Schnucks ground cumin.
Remove giblets from 1 thawed Schnucks fresh or frozen turkey (12 to 14 pounds) discard liver. Prepare turkey as package directs place turkey, breast side up, on rack in deep roasting pan. Blot moisture from turkey. Sprinkle inside cavity and outside of turkey with chile powder mixture. Place 1 quartered medium onion and 2 coarsely chopped celery ribs into turkey cavity. Tie legs together with kitchen string tuck wing tips under turkey to hold in place. Place giblets around turkey in pan add 2 cans (14.5 ounces each) less-sodium chicken broth. Adjust oven rack to lowest position. Roast turkey in oven at 325°F for 1-1/2 hours or until turkey starts to brown.
Baste turkey with 1/2 pound melted Schnucks unsalted butter and roast 30 minutes. Baste again tent with foil. Roast turkey 1 hour longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone, basting every 20 minutes. Transfer turkey to platter loosely cover with foil.
Remove rack from pan skim excess fat from drippings. Strain drippings through fine-mesh strainer into small bowl. Add 2 tablespoons olive oil and 1 coarsely chopped medium onion to a medium saucepan over medium-low heat and cook 3 minutes. Add 1 cup chopped Schnucks walnuts, 2 seeded, chopped medium serrano peppers and 6 chopped garlic cloves cook 3 minutes, stirring frequently. Stir in 1 teaspoon Schnucks ground cinnamon, 1 tablespoon ancho chile powder, 1 teaspoon cumin, 1 can (15 ounces) Schnucks traditional tomato sauce, 1 cup dried cranberries and drippings, and heat to simmer. Stir in 1 cup semisweet chocolate chips cook 3 minutes. Transfer chocolate mixture to blender blend until smooth. Carve turkey and serve with mole.
If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 cup whole wheat pastry flour (about 5 1/8 ounces)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups chopped fresh figs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 1/3 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 1 tablespoon butter, melted
Lightly spoon flours into measuring cups level with a knife. Combine flours and the next 4 ingredients (through salt) in a large bowl stir with a whisk. Make a well in center of the mixture.
Place buttermilk, oil, vanilla and egg in a medium bowl and whisk until well blended. Stir in chopped figs. Add the mixture to the flour mixture, stirring just until combined.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Combine brown sugar, oats and melted butter in a small bowl toss with a fork until combined. Sprinkle oat mixture evenly over muffins.
Bake for about 18 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes remove muffins from pans and cool completely on a wire rack.
Leaving Sydney to Dine in Paradise
FOR more than a century, Sydneysiders have sought relief from urban woes in the magnificent Blue Mountains, just two hours to the west, and in recent years some of the city's best chefs have joined them.
This is an area of striking beauty. Escarpments of sedimentary rock tower above blue-green eucalyptus forests filled with brilliantly colored birds -- black and white currawongs, whose early-morning jabber renders alarm clocks redundant Australian king parrots, whose scarlet plumage must be the most vivid in the natural world, and greedy little pink and gray galahs.
Two hours, yes, but the city seems a million miles away. There is nothing but the occasional soulful whistle of a train to intrude upon the calm, silent nights.
The widely spaced villages are cheerfully stuck in the 1930's. The atmosphere, though not the food or the culture, of course, reminded me of the hill stations that the British built in India and Malaya. Each September, with the arrival of the antipodean spring, streets blaze with camellias and cherry blossoms. Each November, there is a rhododendron festival.
Two utterly different places, Cleopatra and Vulcan's, lead the restaurant pack here.
Cleopatra -- 118 Cleopatra Street, Blackheath, (011) 61-2-4787-8456 -- is the domain of Dany Chouet, who comes from Bergerac in the Dordogne, and her front-of-house partner, Trish Hobbs, who worked in advertising. They have turned a 19th-century bungalow surrounded by a cast-iron veranda and a cosseting garden into a paradisiacal restaurant with five bedrooms attached.
Ms. Chouet's dishes bear the unmistakable stamp of southwestern France, with bold, memory-stirring flavors. One cool night, she served a tenderloin of venison napped with a bracing poivrade sauce (with chestnuts, mushrooms and apple slices for garnish) and an absolutely authentic cassoulet, chock-full of meaty bits, including duck confit, pork belly and Toulouse-style sausage. To finish, there were French cheeses in prime condition and a little cylinder of cakelike chocolate with molten chocolate inside.
This is deceptively simple, unashamedly old-fashioned French provincial cooking, real Elizabeth David stuff, the kind that was once the gold standard of good eating. Sadly, it is disappearing. When is the last time you saw braised endive on a menu? Or rabbit pie? Or mouclade, a gratin of mussels with just a touch of curry? You see them on Ms. Chouet's. If you order them, they taste as they used to, as they ought to.
Poivrade sauce for the venison was made from a richly flavored, perfectly clarified meat stock (perhaps from the venison bones and trimmings?). The menu sang no songs about the pate with which I started, but it was all that anyone could have asked: rough textured and peppery, just the thing to stir the appetite for the joys to come.
''When I came to Australia in 1970,'' Ms. Chouet told us, ''there was not a leek in sight. You went to the market and found big, tough cabbages, oranges, iceberg lettuce. 'Where are the Italians?' I finally asked. Of course, they had leeks, but nobody else did. Things have changed.''
Vulcan's -- 33 Govetts Leap Road, Blackheath, (011) 61-2-4787-6899 -- is a tiny place built around an ancient, wood-fired baker's oven, which Phillip Searle, a self-taught cook who started as a dishwasher, uses to brilliant effect. Brick walls, a concrete floor, moody landscapes by the chef, a pair of huge mirrors and sleek modern chairs from Finland create a warming mood.
Open only on weekends, Vulcan's offers only three choices at each stage. But what imagination lies behind the choices! One starter was a duck sausage atop a slaw of sorts, made from savoy cabbage and mint, with daikon strips adding punch and variety of texture. Another was a plate of noodles in a spicy broth with crab meat, chopped scallion greens and the scooped-out flesh of a small Japanese eggplant, smoke-roasted in the oven's firebox.
Two main courses reminded us of English Sunday lunch, transformed by Asian spices: pot-roasted blade of beef subtly flavored with star anise, and gingered, oven-roasted pork on shredded vegetables. Mr. Searle is famous all over Australia (rightly so) for his checkerboard ice cream, a kind of semifreddo with flavor squares of vanilla, pineapple and licorice. But the baked quince is nothing to sneeze at, when it is in season.
Other dishes, lovingly described by Vulcan's fans who eat there a lot, suggest the range of Mr. Searle's talents. Some days, he makes what he calls an Atlantic salmon pie, which is just a down-home name for coulibiac. Other days, he roasts a leg of lamb marinated in hoisin sauce, then fans out slices on wilted Chinese cabbage. For dessert, the repertory includes pear tarts and slow-baked Bilpin apples with thick cream.
Not surprisingly, immense care is lavished on coffee, brewed with a whoosh in an old Pavoni machine. Sourdough bread from the Blackheath Bakery and the sublimely yellow butter are discerningly chosen.
Like most spots in the mountains, both of these are B.Y.O.B. Stop at Ian Cook's splendid Five Ways Cellars to stock up before leaving Sydney, or shop at Barmans in Leura, one of the main towns in the mountains. My wife, Betsey, and I found some superb bottles at Five Ways, including a 1990 Yarra Yering Pinot Noir, a big, barn yardy brute of a wine made by the droll Dr. Bailey Carrodus, a wine pioneer of the Yarra Valley near Melbourne. It went well with Ms. Chouet's venison and cassoulet.
If toting your own wine seems too much trouble, the answer is Darley's -- Lillianfels Avenue, Echo Point, Katoomba, (011) 61-2-4780-1200 -- the dining room of the rather starchy Lillianfels hotel. It overlooks one of the grander sights in the region, the weatherbeaten rocks called the Three Sisters.
No place for serious eaters, you might guess, but you would be wrong. Ralph Potter, the chef, another refugee from Sydney, has turned to local streams, forests and farmers for brook trout, wild mushrooms, squab, pheasant and lamb. (Try it smoked and corned with poached vegetables.) The wine list features choices from nearby areas like Mudgee, Cowra and Orange.
Mr. Potter's specialty is long, slow cooking, which produces a dark, unctuous dish of pork cheeks, often on the menu, and what Terry Durack, a Sydney food critic, recently celebrated as 'ɺ casserole of lush, louche, fall-apart braised duck in a red-wine jus that's as sticky as treacle.''
Time: 7 hours 15 minutes, plus 24 hours' marinating
4 teaspoons chili bean paste (see note)
4 teaspoons shrimp paste or anchovy paste (see note)
8 cloves garlic, finely chopped
1/4 pound finely chopped ginger
1/4 cup palm sugar or light brown sugar
1/2 cup less 1 tablespoon rice wine or dry sherry
1 teaspoon tamarind paste (see note)
Peel from 1 orange, in large pieces
1 whole blade of beef, about 4 pounds, all fat and membrane removed.
1. To prepare marinade, in a medium heavy saucepan, combine half the peanut oil, sesame oil, chili bean paste and shrimp paste. Place over medium heat, and stir until mixture is thickened, one to two minutes. Add garlic and ginger, and stir until softened and fragrant, one to two minutes.
2. Add palm sugar, and stir until dissolved. Add wine, and stir until it evaporates and mixture is thick and bubbly. Add vinegar, tamarind, star anise, cinnamon stick and orange peel. Turn heat to high. Boil for 1 minute. Add stock. Boil again. Remove from heat, and cool to room temperature.
3. Place beef in a ceramic or glass bowl. Rub with marinade, coating completely. Cover with plastic wrap. Refrigerate for 24 hours.
4. At least 7 hours before serving, remove beef from marinade, and wipe dry set aside, and reserve marinade. Cut 6 sheets of parchment paper and 2 sheets of foil that roughly fit the diameter of a large flameproof, ovenproof casserole.
5. Heat oven to 325 degrees. Place casserole over medium-high heat, and heat remaining 1/3 cup peanut oil. Add beef, and sear it, turning it to brown all sides. Reduce heat to medium, and add marinade. Stir to distribute marinade, and place 3 sheets of parchment paper on meat, topping with 1 sheet of foil. Cover pot with lid, and transfer to oven. Roast for 2 1/2 hours, making sure that there is always at least 1 1/2 cups of liquid in the pan add water if necessary.
6. Remove, and discard foil and paper. Turn meat over, and place remaining parchment and foil on top. Cover, and roast for 2 1/2 to 3 hours more, until meat is very tender. Again, be sure there is enough liquid in pan. Remove casserole from oven, and let beef rest for at least 1 hour. Before serving, return beef to a 325-degree oven for 15 to 30 minutes. Slice with a razor-sharp knife. Top with pan juices.