Monday, July 19, 2010
Mixed Greens in a Raspberry-Orange Vinaigrette with Blue Cheese, Potato Frittata, and Creamy Lemonade Pie with Fresh Whipped Cream and Raspberries.
This meal reflects the weather we had this weekend: alternately hot and humid, and dark and stormy. The potato strata was a perfect comfort food for a rainy day while the raspberry blue cheese salad and creamy lemonade pie kept it from feeling too heavy with all the heat we've had. For short cuts, use store-bought raspberry dressing, graham cracker crust and whipped cream. But if you have the time and want the full effect, I've included the recipes for each. After all, it's the weekend. I start with the recipe for the pie, since it needs to be made several hours ahead of time. Making the pie the night before is even better.
Creamy Lemonade Pie with Fresh Whipped Cream and Raspberries
1 1/4 cups graham cracker crumbs
3 Tb sugar
1/3 cup melted butter
1-5 oz can of evaporated milk
1-3.4 oz package of instant lemon pudding mix
2-8 oz packages of reduced fat cream cheese (Let sit out at room temp for a while before mixing.)
3/4 cup lemonade concentrate
1 cup whipping cream
1 tsp vanilla
1/3 cup powdered sugar
1.) For the crust, mix the ingredients in a bowl then pour into a pie plate, pressing to the bottom and up the sides. Bake 350' for 8 minutes. Set aside to cool.
2.) For the filling, mix evaporated milk and lemon pudding mix, two minutes. Beat in cream cheese until no lumps exist. Slowly add in lemonade concentrate. When the crust is cool, pour the filling into the crust and place in the fridge to set several hours or overnight.
3.) For the topping, chill a bowl and whisk in the freezer until ready. Pour in contents and beat on high until stiff peaks form, about five minutes.
4.) When ready to serve, dollop fresh whipped cream and fresh berries on top of each slice.
2 potatoes (Yukon gold are nice for this. I had reds on hand this weekend.)
1/2 cup low fat milk
1/2 cup reduced fat cheddar cheese
salt and pepper
1 Tb olive oil
chives (I had green onion on hand but chives are much better if you have them.)
1.) Thinly slice the potatoes and shallots.
2.) Heat 1 Tb olive oil in a pan and lightly fry the potatoes in batches until tender, not too brown. Fry shallots quickly, 1 min or so, until tender. Set aside warm.
3.) In a bowl, mix eggs, milk, cheese and a dash of salt and pepper.
4.) Add in warm potatoes and shallots and let sit several minutes.
5.) Pour bowl into a new oiled and heated, large cast iron or other oven-proof frying pan.
6.) Cook on stove top until puffed and only jiggly on top.
7.) Place in the oven at 350' for 15 mins or until browned on top, puffed and not jiggly at all.
8.) Top with chopped chives and serve hot.
Mixed Greens in Raspberry-Orange Vinaigrette with Blue Cheese
1 clamshell package of mixed greens (I love the herb mix.)
roasted, salted sesame seeds
crumbled blue cheese (Chevre is also very good with this. I had blue on hand.)
Raspberry- Orange Vinaigrette:
1 Tb raspberry jam
2 Tb fresh lemon juice
1/4 tsp orange juice concentrate
3 Tb olive oil
salt and pepper to taste
1.) To make the vinaigrette, whisk the jam into the lemon juice, adding the orange juice concentrate when smooth. Whisk in the olive oil and flavor with salt and pepper. You won't need a lot of salt if you use salted sunflower seeds.
2.) When ready to serve, toss the greens in a bowl with the vinaigrette until lightly coated. Portion out into four bowls and top with crumbled blue cheese, a sprinkling of sunflower seeds and several fresh raspberries.