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Clementine Recipes: Not Just for Snacking

April 30th, 2012

Clementines are the small citrus in boxes or mesh bags that appear in markets during the winter months. This year’s crop is tasty, juicy and plentiful (prices are low!).

They’re great for snacking, dessert or in fruit salads. Clementines also make a wonderful addition to almost any green salad, or in hearty salads with whole grains and beans. I’ve included five of Diana’s recipes below to get you started.

In Canada and perhaps elsewhere clementines may be called mandarins. Technically clementines are a cross between mandarins (Citrus reticulata) and Seville oranges (Citrus auratium). The recipes can be made with any of the tangerine-sized citrus or with oranges sections cut into bite-size pieces.

To prepare clementines for salads, just peel and section. If they are large or you want more flavor from the juice in your salad, cut the peeled fruit in half cross-wise before you separate the sections.

Look for boxes of small, firm fruit. I find that the smaller clementines often have the best flavor, although they may be more difficult to peel. If you get a box with poor flavor, look for another “brand” (from the box labels) and try again. They come from Spain, Morocco, South America and various other countries; I haven’t found any reliable way to tell which will taste best. If you can find the ones from California (usually labelled “California Cuties”, in mesh bags), they seem to be consistently good.

Orange or lemon peels can be grated (“zest”) for flavoring, but DO NOT try to use clementine peels this way — they are very bitter.

Editorial note: Just a few years ago no one had heard of clementines; now they’re everywhere and they sell like hotcakes. I hope that food marketers will take note that SHOPPERS WILL BUY healthful foods if they are tasty, attractively packaged and reasonably priced. Vote with your pocketbook; buy lots and enjoy!

Spinach Salad with Clementines

6 cups baby spinach leaves

12 clementines, sectioned

1/2 cup walnut or pecan pieces

1 bunch green onions, sliced crosswise (optional)

1/2 cup sliced water chestnuts (optional)

For the dressing:

3 tablespoons olive oil

Juice of two limes or lemons (about 1/4 cup)

1 tablespoon Dijon mustard (optional)

Place the salad ingredients in a bowl. Stir the dressing ingredients together and toss with the salad.

4-6 servings

**********

Clementine-Wild Rice Salad

12 clementines, peeled and sectioned

1 6-ounce can sliced water chestnuts, drained

2 bunches green onions, sliced thin

2 cups cooked wild rice, chilled

1 cup

mint leaves (optional)

1 cup cilantro or Italian parsley leaves (optional)

1/4 cup rice vinegar

juice of 1 lime

1/2 cup fat-free mayonnaise (optional)

3 cups shredded Chinese cabbage, chopped romaine lettuce or baby spinach leaves (or a combination)

Combine all ingredients except the greens and mix thoroughly. Toss with the greens and serve.

6-8 servings

Note: To make ahead, combine everything but the greens and chill. Toss in the greens at the last minute.

**********

Clementine-Black Bean Salad

2 cups cooked barley or other whole grain of your choice, chilled

1 16-ounce can black beans, drained and rinsed

1 green pepper, chopped

1 bunch green onions, chopped

12 clementines, peeled and sectioned

1/4 cup honey-mustard salad dressing

Butterhead or other lettuce leaves (optional)

Combine all ingredients except the lettuce and chill. Serve on a bed of lettuce leaves if desired.

4-6 servings

**********

Fennel Salad with Clementines

1 large or 3 small fennel bulbs

10 clementines

1/4 cup lemon juice

2 tablespoons fennel seeds

1 teaspoon ground cumin

1 clove garlic, minced

pinch cayenne, or to taste

1/2 teaspoon salt, or to taste

Freshly ground black pepper to taste

Trim the fennel bulbs, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4″slices.

Peel the clementines, cut them in half crosswise and separate them into sections. Mix all but 1/2 cup of the clementine sections with the fennel in a serving bowl.

Crush the remaining 1/2 cup of the clementine sections with the back of a spoon. Add the lemon juice and seasonings. Combine with the fennel and clementines and chill for at least 1 hour to blend the flavors.

4-6 servings

**********

Clementine-Quinoa Salad

2 cups cooked quinoa, chilled

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 jalapeno pepper, seeded and chopped

8 black olives, sliced

1 small red onion, chopped

1 cup chopped celery

1 red or green bell pepper, chopped

12 clementines, sectioned

12 cherry tomatoes, halved or quartered

Fat-free honey dijon mustard dressing, to taste (optional)

Combine all ingredients and chill until ready to serve. If the salad seems too dry, moisten with a little white wine or Italian salad dressing.

6-8 servings

Cooking instructions for whole grains and hundreds of Diana’s healthful recipes can be found at http://www.drmirkin.com/recipes/recipeListType.html

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

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Staight Talk from a Comfort Foodie: World Peace Through Vegetarianism

April 29th, 2012

I became a vegetarian in the early 80’s. The Czech refugee I had lived with forbade any meat products from entering the little hovel we called home. I didn’t own a car then, and only traveled as far as my Raleigh three-speed English racer could take me. On Fridays that was to the home of a well-respected psychotherapist whose house I cleaned. When my chores were finished I’d welcome myself to her stocked pantry, and indulge on a simply prepared can of Star-Kist. I had to time that lunch well enough in advance of my homecoming as not to carry any lingering fish on my breath, otherwise I might not hear the end of a long speech about how Krishna may have incarnated into that same tuna that I had so ravenously devoured.

At nineteen years old, my relationship skills were practically non-existent. We argued about everything and nothing at all. I would storm out of the cabin and head to the deli in the center of town, the one with the huge loaves of European style bread in the front window. The ticket was always the same: turkey piled high on raisin-pumpernickel with Russian dressing, and a can on Dr. Brown’s Cel-Ray tonic on the side. There was a hidden spot behind one of the galleries where a stream ran, and I could sit in silence while I mulled over the thought of living alone. Each stolen bite of that sandwich brought me closer to a sense of myself – reminding me of all the cold-cut meals I had consumed as a child. When the last crumb was finished, and I had licked the last drop of dressing from my fingers, I would go back to the place I called home, knowing full well that it would just be a matter of days before I returned to the same spot.

Preparing dinner, in those years, wasn’t a simple as braking open a bag, or defrosting a pot pie. We had no freezer compartment in the four foot high GE that was packed with containers and bags from the food co-op. A big bag of carrots for juicing was always on the bottom shelf, and bags of exotic flours stuffed the middle ones. We did eat well, though. Every night there was a variation on a tofu dish with fresh vegetables from our garden. I became quite proficient at cooking with soybean curd, and one year entered the local tofu cook-off. My non-fish version of Gefilte, aptly named Gefilte-Fu took first prize and brought home Mollie Katzden’s bible to vegetarianism – The Moosewood Cookbook. Oh, how I adored that book! Twenty-five years later, its soy sauce stained pages crammed with additional index cards with recipes like lentil loaf and mock salmon salad still sits on my bookshelf.

We lived a simple life with four dogs, a cat, and a semi-permanent resident who slept in his old VW bus. I can’t tell you his name – because he didn’t go by one. “No Name” was the moniker that some folks referred to him. I just called him Doctor, bestowing the title half out of respect for his age, which was somewhere

around middle age, and half because of my perception of his spiritual knowledge. He viewed himself as a Yogi—celibate, and living a life of renunciation. His constant presence in our 200 square foot cabin, though, was a blessing and a curse. At best he was a mentor who challenged the presumptions of my middle-class upbringing, and at worst, a drain on my food stamp allotment.

There was no door on the bathroom. In fact, the toilet and bathtub were in the kitchen. So I learned quickly how to shed excess modesty – or did my business when the cabin was vacant. “Doctor” likened himself to Richard Alpert, who through education and doses of LSD, had had a spiritual awakening, and as a phoenix rising from the ashes of his former self, emerged as Ram Das. We dosed ourselves many times in those years with the psychedelic sacrament and each trip had a meaningful lesson. The long hours of meditation and mind expanding thought were always followed by a broth of root vegetables, which I had prepared the previous night.

The Doctor and I once hitchhiked together to a Rainbow Family Gathering in the Blue Hill Mountains of West Virginia. We each ran around naked for a week, were fed curried goulash by the Hare Krishna Kitchen, and played drums until the early morning hours. I learned how to make whole wheat japatis from The Sufi Kitchen, and took instruction on meditating with a pyramid on top of my head. I saw the Doctor get in the sack one night with a young hippie girl. After that my impressions of him were never quite the same. I packed up my sleeping bag and hitched home to Woodstock alone.

The T-shirt that I wore till it was thread bare and read “World Peace through Vegetarianism” has long since become a canvas for someone’s art project. My kids most requested meal is meatloaf, and my partner will only consume tofu when it is camouflaged with other vegetables in Asian hot and sour soup. I still go to the health food store and buy marinated tofu salad, but it’s the one container that could sit in the fridge without the risk of being ransacked as a midnight munchie by my carnivorous family.

Lentil Loaf

1 cup green lentils½ cup barley4 cup water1 teaspoon sea salt1 cup bread crumbs or cracker crumbs1 clove garlic, minced1 medium onion, minced1 rib celery, sliced thinly2 eggs, beaten⅛ teaspoon nutmeg

Directions:

1. Add lentils and barley to boiling salted water. Allow to boil for a minute, then reduce heat and simmer with a lid ajar for about 40 minutes or until most of the water is absorbed. Remove from heat.

2. Add bread or cracker crumbs along with remaining ingredients and mix well.

3. Place mixture in a well oiled 9x5x3 inch loaf pan.

4. Bake at 350 degrees F. for 35 minutes.

5. Allow to cool for 15-20 minutes before inverting over a platter to serve.

Serves six to eight.

Marti Ladd is the cookbook author and food product designer of “The Recipe Company”. See her media kit at http://www.martiladd.com or visit her virtual coobook store at http://www.ecookbookstore.com

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Fond Dinner Time Memories

April 28th, 2012

My best friend, soft spoken, kind and gentle, warm and loving, these are my memories of my mom. What a wonderful cook she was. Most memorable are the many Christmas Eves our family shared with her. We would always request lasagna because she made the most incredibly delicious tomato sauce and her meatballs were to die for.

In turn, my grandmother passed our family recipes on to my mother but sadly, the tradition stops there. I have yet to master the “palm full” measuring system. Do you suppose our hands were different sizes? I would tell my mother that we could both stand side by side using the same ingredients; one for one, and hers would always be the best, hands down (no pun intended). She’d laugh and tell me she never learned to measure with cups or spoons. Maybe it was that old cast iron pot she used or perhaps all the love she put in it?

My son Robert (who is an excellent cook) and I have taken mom’s ingredients and developed our own sauce. Oops, sorry Robbie, Gravy! We always have this difference of opinion whether it should be called sauce or gravy. He tells me we are Italian and Italians call it gravy!

Our sauce/gravy is

a very good one, but it is still no match to my mom’s. We hope you will enjoy it.

Tomato Sauce/Gravy(almost like mom used to make it)

  • 3 large cans TuttorussoTomato Puree
  • 1 can Tuttorusso Tomato Paste
  • 1 lb. Hot Italian Sausage
  • 1 lb. Mild Italian Sausage
  • 2 pork bones
  • 4 cloves garlic
  • 1 large onion
  • 2 T olive oil
  • 1 C fresh basil leaves
  • 1/2 C fresh parsley leaves
  • 1 t rosemary
  • 1 t thyme
  • pepper to taste

    Place garlic, onion, basil, parsley, rosemary and thyme in a blender or food processor and chop until very fine.

    In a large pot, brown sausage and pork bones in the olive oil. Remove from pot and set aside. Add the finely chopped ingredients and the tomato paste into the pot and cook for about 3 mins. Add the meat back into the pot along with the tomato puree. Cook on very low heat for 3 hours. Stir occasionally and skim any oil that may rise to the top.

    It is very important NOT to serve this sauce the same day you make it. I always serve it a day later.

    Lex lives in Ohio and is originally from NJ. She has three children and four grandchildren. She enjoys reading, crafting and writing.

    Lex is the financial advisor for a frugal living and sweepstakes group called “Our Winning Circle”. http://www.ourwinningcircle.net

    • Posted by admin in Food recipes

    Malaysian Mixed Vegetable Curry

    April 25th, 2012

    Curry is a popular spicy dish here in Malaysia, enjoyed by people of all races. Malays are known for their “dry” curry like rendang, while Indians have a “wetter” variant that tastes equally great (and hot!).

    However, most people have a misconception that usually only meat is cooked with curry. Actually, there’s a lesser-known dish that uses vegetables to cook a curry dish.

    Ingredients

    ===========

    1. 300g cauliflower, cut into flowerets

    2. 200g long beans, cut into 1-inch lengths

    3. 250g turnips, sliced

    4. 1 carrot, sliced

    5. 50g cloud ears, soaked and washed

    6. 3 packets of fresh young corn, sliced in half

    7. 50g of dong fen (Very thin Mung bean starch noodles), soaked and cut into short lengths

    8. 1 tin of button mushrooms

    9. 500g coconut meat, mixed with 3 cups of water to make coconut milk

    10. salt and sugar to taste

    11.

    half a cup of oil

    Ingredients for curry

    ======================

    1. 2 stalks lemon grass

    2. 30g of galangal

    3. 100g of ginger

    4. 20g of tumeric roots

    5. 1 piece of tumeric leaf

    6. 50g chillies

    7. 30g of dried chillies

    Instructions

    ============

    1. Ground the ingredients for the curry into a paste.

    2. Heat the oil and fry the curry ingredients until it is fragrant and the oil seperates from the sauce.

    3. Add in the coconut milk and bring it to a boil. Then, add cauliflower, long beans, turnips, carrots and mushrooms.

    4. When the vegetables are slightly tender, add in the cloud ears, young corn and dong fen. Allow it to simmer for 10 minutes.

    5. Add sugar and salt to personal taste.

    For more awesome Malaysian delicacy and traditional recipes you can make from the comfort of your home kitchen, please visit http://malaysianrecipes.blogspot.com/.

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    Looking for a Great Italian Meatball Recipe?

    April 24th, 2012

    Looking for a great Italian meatball recipe? Wrap your lips around this one.

    The Best Meatball Recipe

    Can be prepared in 45 minutes or less.

    Ingredients

    1 pound combined beef, veal, pork (must be fresh)

    3 large eggs

    1 cup grated Romano Locatelli Cheese

    1 cup bread crumb

    1 clove garlic – minced

    1 tablespoon salt

    Preparation

    (All mixing is done be hand)

    In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it’s time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound.

    IMPORTANT! Do not

    cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack – then on a cookie tray.

    Bake for 12 minutes on one side then 10 minutes for the other.

    I freeze the meatballs in bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.

    Buon Appetito!

    Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul’s italian recipes visit http://www.paulaltobelli.com or email Paul directly at pda@paulaltobelli.com.

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    WLS Friendly Breakfast: Oven Scrambled Eggs

    April 22nd, 2012

    Considering the protein needs of a bariatric gastric bypass patient, the egg may well be the perfect food. An egg contains the highest quality of food protein known, each Grade A large egg contains 6 grams of protein. It is so nearly perfect that egg protein is the standard by which other protein is measured. The egg is second, only to mother’s milk, for human nutrition.

    For many years eggs have been the forbidden food of the health conscious – fear of cholesterol content staved off many would-be scramblers who feared heart disease. But new research shows that dietary cholesterol intake does not necessarily affect blood cholesterol levels. People with a low fat diet can eat one or two eggs a day without causing a measurable change in their blood cholesterol level. By having weight loss surgery you have forced upon yourself a low fat diet which should include eggs. Your cholesterol levels will be monitored in the annual blood screening required by your bariatric professional. Speak with your center’s nutritionist for specific guidelines.

    A large egg contains 4.5 grams of fat (1.5 of which is saturated fat) and 213 milligrams of cholesterol and it supplies 70 calories. By nature an egg is protein rich, low in sodium and contains vitamins and minerals. Eggs contain biotin, a B vitamin; calcium and cephalin. Egg

    yolk is one of the few foods that contain vitamin D, the sunshine vitamin. In addition, eggs are inexpensive, delicious and easy to prepare. I have enjoyed a hard-cooked egg almost every single day for breakfast since having surgery. By now I’m not sure if this is a habit or an addiction, but I just don’t feel right without my morning egg.

    Oven-Scrambled Eggs

    (6- 12 servings)

    I enjoyed making this recipe for company – it was low stress and easy. Just remember to set a timer to remind you to stir the eggs every few minutes.

    12 eggs

    3/4 cup skim or 1% low-fat milk

    1 teaspoon salt, optional

    1/4 teaspoon pepper, optional

    In large bowl, beat together eggs and milk with salt and pepper, if desired, until blended. Pour egg mixture into lightly greased 13 x 9 x 2-inch baking pan. Place in preheated 350° F oven. As mixture begins to set, after about 7 minutes, pull out oven rack and gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue baking. Repeat drawing a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes more. Do not stir constantly.

    Kaye Bailey © 2005 – All Rights Reserved

    For more terrific WLS Friendly Recipes Link to LivingAfterWLS Recipes

    http://www.livingafterwls.com

    Posted by admin in Food recipes

    Chopping Is Cutting An Item Into Small Pieces And Size And

    April 20th, 2012

    What is Article Marketing? Article Marketing is the process of writing a 400-1000 word article that is keyword rich and yet not too spam my. The power of article marketing is in the About the Author section. In this section you may include up to 2 links to your website, minister, bog, etc. These links may have a keyword rich anchor and are do Follow (most of the time). Each domain that you are promoting should have about 40 or more articles (if you are trying to get the highest seeps possible. 40 articles is a lot of writing no matter how yaw swing it, but I have found that reviewing a product is probably the easiest way to go. Imagine that you write an article and it gets submitted to 500 article directories (some with high PR and link juice). Those 500 sites now link to you with a very relevant keyword anchor. This brings you valuable free traffic in two ways: the more backlines you have, the higher your site will position on the search engines (seeps).A quality article brings you the author visits to your bog from the links included in the about the author section or go to

    If you are serious about Article Marketing you will want to have your articles submitted automatically to article directories for you (time is money). I have used three services for this. The first (and best) would be Article Marketer. Article Marketer is a subscription based service (it costs $50.00 per Quarter

    or $160 per year) for unlimited article submissions to 5000 or more article directories. Article Marketer reviews your article in 1 or 2 days (other services can take up to 15 days) and informs you of any potential issues with your article before distribution begins. Article Marketer will not distribute your article until it meets certain criteria. Article Marketer provides you with distribution and exposure reports as well, which are really nice because you want to see what you are paying for frankly. Directories and automatically submit your article to them automatically for 2 dollars per article you can visit

    Snare takes about 5 days to review your article and is not as thorough as Article Marketer. As long as your article has 400 words they will push it out. That may sound good, but it is not. Article Directories are fraught with many rules and it is really important that your article be universally acceptable for maximum exposure. Finally, the third Article Submission tool is Digammas Article Submitter. This is a free article submission tool that submits your article to hundreds of low pr or ranking article directories. Digammas Article Submitter is a semi automatic process and requires several manual steps, but it is a free solution. You bet it is! Nothing is better than getting one way backlines to your site with relevant link anchors. These one way text links can rocket your site towards the top of the SERPS, especially if your topic or niche is under one million results.

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    A Taste of Childhood

    April 20th, 2012

    Well, it’s been a long time since I last came across these recipes. In fact, I had thought them lost forever.

    As young kids, we spent a great deal of time with “The Aunts”; that’s because Dad was a farmer and Mum ran a guest house.In the summer months, we stayed with Auntie Marjorie (AM) and Auntie Barbara(AB). They lived a mile away in a lovely old house. Unmarried, their three nieces were their pride and joy.

    When they were young ladies, in about 1917, they spent a year at Atholl Crescent in Edinburgh – where they were taught all they would ever need to know about running a home. The training included cooking and baking – and this skill stood them in good stead in later years when they had to prepare meals for three energetic young girls.

    AM and AB were renowned for their cooking and baking; it was plain but delicious. I still can’t match AM’s skill at cooking cabbage to perfection. It was always crisp, tasty, buttery …. mouth-watering. AB was the baker. She could turn out the most fantastic meringues, her chocolate cake was to die for and she had a repertoire of buns, cookies (biscuits) and gingerbread which sometimes accompanied us to school as a treat.

    Mrs O’s Biscuits

    Put 4 oz butter into a pan along with 1 tablespoon of syrup not heaped and allow to melt but

    not get hot

    Then stir into 6 oz of self-raising flour

    Form into balls and flatten slightly with a fork

    Bake in a moderate oven till nicely browned

    Place on a wire rack to cool and sandwich together with butter icing when cold

    Crispies

    Put into a pan 3 oz butter, 1 dessertspoon of syrup, 2 oz of sugar, 1 oz. Quaker oats and 2 oz of rice crispies

    If you like, adding a handful of salted peanuts makes a delicious alternative.

    Mix well and spread evenly in a swiss roll tin

    Flatten with a knife and bake in a moderate oven till nicely browned

    Cool for a minute and cut into fingers

    Ginger snapsPut 3 oz butter and 4 oz of syrup into a pan and allow to melt but not get hot.

    Mix 6 oz self-raising flour with 3 oz of sugar and 1 tsp ground ginger and add to butter and syrup

    Form into small balls and bake in a moderate oven

    Allow to cool on a wire rack.

    These recipes are as popular today as they were with us 40 years ago! I can taste them as I type.

    I hope you enjoy them as much as we did.

    Margaret and Sandy have been running MacGillivray’s Scottish Gifts and Coffee Shop in Helensburgh, Argyll since 1989. You are welcome to republish this article as long as you keep the link back to MacGillivray’s.

    Meet The Rich Jerk is a review of the Rich Jerk’s eBook.

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    Christmas Recipes: Cakes & Tarts, No.7 of 7 – Christmas Swiss Roll

    April 19th, 2012

    Christmas recipe makes 8 slices

    calories per serving: 720 cals

    Preparation time: 45 minutes

    Cooking time: 10 minutes

    Not suitable for freezing

    Christmas recipe ingredients:

    • oil for greasing

    • caster sugar, 125 g (4 oz)

    • flour, plain 75 g (3 oz)

    • eggs, 3

    • cocoa powder, 30 ml (2 tbsp)

    • chestnut paste, can of sweetened 440 g (15.5 oz)

    • icing sugar

    • decoration, holly sprigs

    Christmas recipe instructions:

    1. Prepare a swissroll cake tin, about 13 x 9 inch, inserting greaseproof paper into the greased tin and then greasing the paper itself. Shake a small amount of caster sugar around the tin, then do the same with some flour, finally shaking out the extra.

    2. Whisk the eggs and sugar in a bowl placed over steam from water at just at boiling point. Be careful not to over heat the mixture. It should be just thick enough to make strands as you lift the whisk out of the ingredients.

    3. Take thr mixture away from the heat and continue whisking as it cools, (about 5 minutes). Blend in the cocoa powder and flour followed by hot water (15 ml, 1 tbsp).

    4. Take the tin from step one and pour in the mixture. Bake at gas mark 6 (200 degrees centigrade, 400 F) until the cake has come away from the sides of the tin a bit (about 10 minutes).

    5. Remove the cake from the tin and place on greaseproof

      paper, previously coated then shaken with caster sugar. Trim the hard edges off the cake, then bake the rolled up cake (with paper inside) for an additional 20 minutes.

    6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowl placed over water just at boiling point. Mix icing sugar into some softened butter and then add the melted chocolate.

    7. Take the cold swiss roll, unroll it and add the chestnut paste, spreading over the complete surface. Remove the paper, roll up again and put on a plate.

    8. Attach a slice of the roll to the side of the log with butter cream. Preferably a diagonal slice.

    9. Complete the presentation by using a piping bag with star shaped nozzle to run lines of butter cream along the swiss roll log. Finally, sprinkle with icing sugar and decorate with sprigs of holly.

    (c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including theironline home collectibles and russian gifts stores.

    This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.

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    Orange and Lemon Ice an Italian Dessert Treat

    April 16th, 2012

    Often times when you are at a gourmet restaurant enjoying a fine meal you will be served a delicious delicate dessert of flavored ice. This particular version is a sweet Italian lemon and orange flavored ice that has a surprising background flavor. The background nuances are enhanced by a hearty portion of Grand Marnier.

    Orange and lemon ice an Italian dessert treat is a simple to make dessert that can be served in the heat of summer as a refreshing after lunch dessert or as an elegant ending to a scrumptious meal.

    2 Cups cold water

    ½ Cup granulated sugar

    1 tsp grated lemon rind

    ½ Cup fresh lemon juice

    1 Cup fresh orange juice

    6 tablespoons Grand Marnier

    Boil the water, sugar and lemon rind for 5 minutes. Cool and add lemon and orange juice; mix well. Freeze for 1 ½

    hours.

    Remove from freezer and beat in 2 Tbs Grand Marnier. Return to the freezer until ready to serve.

    To serve scoop into chilled wine glasses and float 1 Tbs of Grand Marnier on top.

    For added sparkle try serving Orange and Lemon Ice in polished silver goblets. You can add a sprig of fresh peppermint to the edge of the glass. The green of the mint sprig will give a nice contrast to the ice.

    Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

    Posted by admin in Food recipes