Corn Salad with Lemonade Mustard Dressing
Corn Salad with Lemonade Mustard Dressing
Continuing with my cooking with lemonade assignment I came up with a simple salad dressing. It’s only 4 ingredients and while I used it on this corn salad it would also be great tossed on a green salad or maybe a potato salad. I am always looking for new salad ideas. This is one I will be making again soon.
Corn Salad with Lemonade Mustard Dressing
6 c. cooked corn, off the cob
1 sweet pepper, seeded and chopped
1 small sweet onion, diced
½ c. chopped fresh parsley
1 recipe lemonade mustard dressing- recipe follows
Combine all ingredients in a bowl. Cover and chill at least an hour before serving. Serves 8.
Lemonade Mustard Dressing
½ c. oil
1/3 c. lemonade concentrate, thawed
2 T. whole grain mustard
1 t. hot pepper sauce, or to taste
1 t. salt, or to taste
Place all ingredients in a jar and shake to combine. Serve as a salad dressing on mixed greens or with assorted veggies.
Lemonade Glaze for Chicken or Pork
Lemonade Glazed Chicken
When I was asked by a local television station to do a segment on cooking with lemonade my first thoughts went to desserts. I made several sweet dishes but I also wanted to go for some savory uses. I ended up creating this lemonade glaze. I’ve tried it on chicken a couple of times and I could see it going well with pork or even seafood. The sweet/sour nature of lemonade works well as a base for sauces. I used homemade lemonade concentrate, but store bought is fine, too. Here is the recipe. I hope you’ll try it. It really is good.
Lemonade Glaze for Chicken or Pork
2 T. oil
1 medium onion, chopped fine
2 t. minced garlic
12 oz. lemonade concentrate
¼ c. red wine vinegar
2 T. hot sauce, or to taste
1 T. prepared mustard
3 T. honey
1 t. cumin
1 t. ginger
2 t. salt, or to taste
Heat oil in pan and cook onion until lightly browned. Add garlic and cook 1 more minute. Add remaining ingredients and cook until mixture has cooked down and thickened- about 10-15 minutes on medium high heat. Stir occasionally. You should end up with about 1½ of glaze.
To use: Brush on meat during last 15 minutes of cooking if baking or grilling. Add in last 5 minutes if cooking in a pan.
Here is the recipe for the lemonade concentrate.
Lemonade Cookies
Lemonade Cookies
These are a perfect summertime cookie. With the sweet tangy flavor of lemonade they are a great addition to any picnic or cookout. They are soft, cake-like cookies with lemonade in the batter. Once baked they are brushed with a little lemonade concentrate and sprinkled with sugar for an extra lemonade flavor.
Lemonade Cookies
1 c. butter, softened
1 c. sugar, plus extra for sprinkling
2 eggs
1/2 c. lemonade concentrate, plus extra for brushing on cookies
2 t. lemon zest
3 c. flour
1 t. baking soda
In medium bowl beat together the butter and sugar. Beat in the eggs and then add the lemonade concentrate and lemon zest. Combine the flour and baking soda and stir into the butter mixture. Chill dough 1 hour. Preheat oven to 375. Lightly grease baking sheets. Scoop dough in rounded tablespoons onto the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes or until light golden. Once cookies have cooled brush with a little lemonade concentrate and sprinkle with sugar. Makes about 5 dozen.
Lemonade Biscuits
Lemonade Biscuits
I know it sounds odd but these are some of the lightest biscuits I ever made- and easy, too. They aren’t sweet, as you might imagine, but do have a slight lemon flavor. Great with almost any savory dish I could see using these as the base for strawberry shortcake, too.
Lemonade Biscuits
3 c. flour
4 t. baking powder
1 t. salt
1 c. heavy whipping cream
1 c. prepared lemonade
Preheat oven to 425 degrees. Combine dry ingredients in a bowl and mix well. Add cream and lemonade and stir gently until dough just holds together. Using flour on a board, gently knead the dough using gentle pressure until it just holds together. Dough will be sticky. Press or roll out about 1/2 inch thick and cut out with 2 inch biscuit cutter. Re-roll scraps. You should get 20-24 biscuits. Place on baking sheet and bake for 10 minutes or until golden brown on the bottom and light brown on the top. Cool on wire rack.
Swiss Chard Gnudi
Swiss Chard Gnudi
I love Swiss Chard and have been enjoying a lot of it lately. It is abundant at local farm markets and in my yard. I decided to use some of my chard to make gnudi. What are gnudi? They are little dumplings. Gnudi are similar to gnocchi but you use ricotta cheese instead of the potatoes. When done right they are tender and light. These were like little pillows of flavor. I just served mine tossed in butter and topped with fresh grated Parmesan cheese. If you are trying to get your family to eat more greens- try making these.
Swiss Chard Gnudi
1 lb. Swiss chard, stem ends trimmed
1 c. whole milk ricotta
½ c. grated Parmesan cheese plus extra for sprinkling
¼ c. dried minced onion
1 egg
½ t. coarse salt
¼ t. fresh ground pepper
1/8 t. ground nutmeg
¾ c. flour, plus extra for rolling
Butter
Grated Parmesan cheese
Cut chard leaves from each side of center stem. Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, ½ cup Parmesan, onion, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add ¾ cup flour; stir to blend. Cover and refrigerate dough overnight.
Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet. They can be made 2 hours ahead. Cover and chill. Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until they float to the top, about 4-5 minutes. They are very tender so remove from water gently. Toss cooked gnudi in butter and sprinkle with cheese. Serves 4.
Lemonade Cheesecake Squares
Lemonade Cheesecake Squares
I always enjoy the combination of lemon and cheesecake. I wanted a new recipe and decided to jazz up the flavor with lemonade both in the filling and as a glaze on top. The end result is just what I had hoped for. Creamy, not too sweet and a pop of lemon flavor from the glaze. I also wanted to add more texture to the crust so I added some oats in addition to the graham crackers and baked this cheesecake in a 9×13-inch pan. You could serve it with a few berries on top, if you like. Here is the recipe.
Lemonade Cheesecake Squares
Crust:
¾ c. butter (1½ sticks)
1 ¼ c. graham cracker crumbs
1 c. oatmeal, old-fashioned or quick cooking
¼ t. salt
Filling:
2 (8oz.) packages cream cheese, softened
¾ c. frozen lemonade concentrate, thawed*
3 T. flour
2 eggs
2 t. grated lemon peel
Glaze:
¾ c. frozen lemonade concentrate, thawed*
2½ T. cornstarch
Heat oven to 350-degrees. Grease a 9×13-inch baking pan. Beat together butter with the rest of crust ingredients. Press into bottom of prepared pan and bake 20 minutes. Beat cream cheese, lemonade and flour until fluffy. Stir in eggs and peel. Pour over crust and bake for 25 minutes, or until set. Cool then add the glaze. To make the glaze: in small saucepan combine the lemonade with the cornstarch. Heat together over medium heat until mixture becomes thickened and bubbly, stirring constantly. Pour over cheesecake. Store covered in fridge. Makes 24 squares.
*You can use store bought frozen lemonade concentrate or here is the recipe I use to make my own.
Homemade Lemonade Concentrate
1 1/3 c. lemon juice- fresh or bottled
1 c. sugar
lemon zest, optional
Combine ingredients and stir until sugar is dissolved. Freeze until ready to use. Makes a little over 1 1/2 cups. To use: combine three parts water to one part concentrate.
Mustard Potato Salad
Mustard Potato Salad
For a recent dinner with friends I was doing a potato salad. I love potato salad and always try to do something different. This time I went with an old stand by. It was the way I remember my Mom making it when I was a kid. I didn’t like mustard back then, but I sure liked it in her potato salad. The plan was for me to make a home made Bavarian mustard with beer in it- but alas time got the better of me so I used a nice whole grain mustard. Just a few ingredients but the flavors worked well together. Mom knew what she was doing. Here is the version I made.
Mustard Potato Salad
4 lbs. potatoes- I used Klondike Rose and I did not peel them
4 hard cooked eggs, peeled and chopped
1 sweet pepper, seeded and chopped
1 c. mayo- maybe a little less
1/4 c. prepared mustard
salt and pepper to taste
dash of hot sauce
Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.
Raspberry Lemonade
Raspberry Lemonade
Often the best things are the simple things. I will admit to making some pretty fancy dishes at times. I am not afraid of adding lots of ingredients for layers of flavor. But sometimes less is more. I had about 8 oz. of frozen raspberries. Well, they weren’t frozen anymore. I had thawed out a bag of raspberries for use in a cake. I had some extra and didn’t really want to freeze them again. I also had some fresh lemon juice so I decided to make a raspberry lemonade. I started with lemon juice, the berries and all the juices from the berries and a little sugar. Mixed it all together and added some water. At first I thought I’d strain out the berries but I decided to leave them in. Simple and delicious. Perfect refresher for a warm day.
Berry White Cake
Berry White Cake
I wanted a dessert that included fresh berries. I ended up making a white cake and then studded it with raspberries and blueberries. I topped it off with a lemon butter cream frosting and since it was the 4th of July I added a few star sprinkles. I loved the cake and it was a big hit with friends. After the cake was all done I decided to call it the Berry White Cake and found myself humming Barry White songs!!
To make the cake start by making a white cake batter. I used homemade -recipe follows- but you could use a box mix if that is what you prefer. After you pour the batter into your pans, or pans, sprinkle with some blueberries and raspberries- or whatever berries you happen to have. Fresh or frozen berries could be used. I used about 2 cups of berries in all, maybe a bit more.
Top the cake batter with berries before baking
Freshly baked
Finished with lemon butter cream and patriotic sprinkles
Once cooled frost the cake. I used a lemon butter cream- recipe follows.
Classic White Cake
2 c. sugar
1 c. butter
4 egg whites or whole eggs
4 teaspoons vanilla extract
3 c. all-purpose flour
3 ½ teaspoons baking powder
1 c. milk
Preheat oven to 350 degrees. Lightly grease a 13×9-inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Sprinkle berries over the surface of the cake. Bake 35-40 minutes. Cake is done when it springs back to the touch. Makes 1.
Note: I actually made 3 smaller cakes from this recipe- reduced baking time to 20- 25 minutes.
Lemon Butter Cream
½ cup butter
4 1/2 cups sifted confectioners’ sugar
3 T. milk
1 T. lemon juice
1 1/2 teaspoons vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the milk, juice and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.
Amy’s Baked Beans
Amy’s Baked Beans
I REALLY love homemade baked beans from scratch but rarely have the time to make them. Years ago I tasted my friend Amy’s baked beans and I knew they would always be a favorite of mine. Whenever she makes them people go back for seconds. It’s a simple recipe with relatively few ingredients. Because you start with canned beans the cooking time is shortened. These can be baked in the oven or done in a crock pot. Super easy and very tasty.
Amy’s Baked Beans*
6 c. chopped onion
1 lb. ground meat
1 lb. bacon, cut into 1-inch pieces
1/2 c. brown sugar
2 cans tomato soup
3 can butter beans, rinsed and drained
Mix onion, meat and bacon in skillet and cook until onions are translucent. Drain off excess fat. Place in Dutch oven with remaining ingredients and cook, covered, in a 350 degree oven for 90 minutes.
Note: You can also cook in a crock pot on high for 4 hours or longer. Uncover, for awhile, if you like, for thicker sauce.
*This recipe has been in the McWilliam family for several generations. They are also called Grandma McWilliam’s Beans and before that Aunt Eilizabeth’s Beans.
