Fig and Rum Squares 'are really great'

Updated on Dec. 21, 2023

They were a hit with my co-workers and my husband’s co-workers.
   They are a delicious combination of finely-ground figs, orange zest and a shortbread-like crust.
   They were easy to make.
   They are perfect treat for the holidays.
   They are Fig and Rum Squares (click for the recipe) from Bon Appetit magazine.
   “These are really great, Mandy,” was the general sentiment muttered from people as they ate the squares.
   I agreed with them.
   Not only do these squares have all that I mentioned above going for them, they will keep well for about three days in an airtight container at room temperature.
   The recipe calls for dried black Mission figs, which can be found in some well-stocked supermarkets in the baking aisle (in Canada, I found them at Superstore.)
   Because the recipe called for an 11.5” x 7.5”-inch metal baking pan, a rather unusual size which I don’t have, I converted the recipe ingredient amounts to a 13” x 9” inch baking pan.
Here are the ingredient amounts I used:
- 2.7 cups of flour
- 1.36 cups of butter
- 1.36 cups of golden brown sugar (0.68 cups then 0.68 cups)
- 0.33 tsp. salt
- 1.36 tbsps. dark rum for crust
- 1.36 cups of dough is reserved for the topping
- 12 ounces (340 g) of black Mission figs
- 7 tbsps. of orange juice
- 1.36 tbsps. finely-grated orange peel
- 1.36 tsps. ground cinnamon
- 4 tbsps. dark rum for fig mixture
- 1 cup sliced almonds

   To make the crust, flour, unsalted butter, golden brown sugar and salt are combined in a food processor until a coarse meal forms. Rum is added and the mixture blended until a moist dough forms (it won’t be in a ball; it will just come together into a soft dough mixture lining the processor.)
   Some of the dough is reserved for the topping. The remaining dough is pressed into a baking pan. The food processor is not cleaned (yay!)
   Figs, orange juice, orange peel, cinnamon, golden brown sugar and rum are blended together in a processor to a coarse paste. This filling is spread over the crust.
   Sliced almonds are mixed into the reserved dough, which is then dropped onto the filling in small clumps (pick up some dough, press it together and place it on the filling.)
   The squares are baked, cooled completely, then cut into squares or bars.

Sage and apples complement grilled chicken in lovely fall sandwich

My husband and I made this recipe for the first time just last night, and it was so wonderful I had to share it with you right away.
   Grilled Chicken Sandwiches with Sage Pesto and Apples (click for the recipe) from Bon Appetit magazine were amazingly delicious.
   Juicy grilled chicken is layered with a fresh-sage pesto and thinly-sliced apples in a toasted bun. All the flavours and textures work together in one harmonious combination of lip-smacking goodness.
   The recipe came from the July 2003 issue of Bon Appetit, which would suggest the magazine editors had this recipe in mind for the height of summer. With the chicken being grilled, that made some sense to me.
   But the other ingredients, the sage and apples, made me think of fall, and that’s when I wanted to give this recipe a whirl.
   Since we made this in early fall, we used an outdoor grill, but I’m sure the chicken would do well being cooked on an indoor grill or grill pan.
   We used whole wheat kaiser rolls for the sandwiches (rather than the suggested focaccia, ciabatta, or French rolls), and they worked well.
   To make the pesto, fresh sage leaves, pine nuts, fresh parsley and garlic are blended in food processor until the mixture is finely chopped. With the machine running, ¾ cup of olive oil is added and the mixture blended more.
   The recipe says that at this point a thick paste will form. I didn’t find that at all – the pesto was smooth, not thick. I didn’t worry about that, though, because my experience with making pesto is that it thickens upon sitting awhile.
   I mixed the grated Parmesan cheese into the pesto, transferred it to a small bowl, and let it sit while the chicken was prepared and grilled. It thickened, just as I suspected it would.
   Skinless, boneless chicken breast halves are placed between sheets of waxed paper or cling wrap and pounded with a rolling pin or meat mallet to ½-inch thickness. The breasts are brushed with olive oil, sprinkled with salt and pepper and left to stand for 30 minutes.
   The chicken is grilled until firm to the touch and cooked through, about five minutes per side. The buns or focaccia rectangles are toasted.
   The bottom half of the toasted buns or focaccia rectangles are spread with mayonnaise, then topped with a layer of thinly-sliced apple and a chicken breast. The breast is drizzled with pesto, then more pesto is spread on the top half of the buns. The tops are placed on the chicken, pesto side down.
   Serve and enjoy the savoury sandwich and its lovely layers.

Turning to grape sorbet to fight early fall's heat

As I write this, it’s 34 C (93.2 F) outside.
   This may seem like nothing to those of you in some parts of the world, but where I live, Saskatchewan, at this time of year, early September, that is quite hot.
   I’m actually looking forward to cooler weather so I can start making heartier dishes, soups and stews. If I made them now, I simply wouldn’t enjoy them as much as I would on a crisp, cool evening.
   For now, I’ll have to look to dishes and desserts that attempt to strike a balance between summer and fall, like Fresh Grape and Champagne Sorbet (click for the recipe) from Bon Appetit magazine.
   Grapes are at their best right now, in early fall. They’re plump and juicy, just waiting for attention in supermarkets. Sorbet, of course, is a terrific hot weather cooler. The two come together to make a delicious dessert.
   I offer one consider-it-seriously tip for this recipe.
   After the grapes are puréed in a blender, you may want to strain the purée in a fine-mesh sieve, a direction not called for in the recipe.
   No matter how much the grapes are blended, small bits of skin will remain in the purée. My husband and I didn’t mind the skin bits in the finished product, but I guarantee there are those who will be bothered by it.
   Straining the bits of skin out of the purée before proceeding with the recipe should definitely help avoid any fussy complaints later on.
   Four cups of red seedless grapes are puréed in a blender.
   Champagne or sparkling wine, sugar (I used Splenda instead), thawed frozen grape juice concentrate, water and cinnamon are combined in a bowl and 1 1/2 cups of the purée is added. The mixture is stirred until the sugar dissolves.
   The mixture is processed in an ice cream maker. I processed it for 20 minutes, at which point is was an icy liquid. I poured it into an airtight container, and put in the freezer. It needs to freeze for at least four to six hours.
   The sorbet is served, offering a cooling sensation and nod toward fall.

Sangria-making craving greatly satisfied by White Zinfandel Sangria

A couple of weeks ago I was seized with the notion that I must make some sangria.
   I’d never made sangria, a wine punch originating in Spain and Portugal, and I wondered to myself exactly why this was.
   Sangria, after all, can be found at many a backyard party in summer, and rightly so – it’s refreshing, sweet, sultry, enchanting and lovely to look at. It also makes great use of seasonal fruits and berries.
   I went in search of sangria recipes on epicurious.com and foodnetwork.com, my two most-trusted sources of great recipes on the Internet, and settled on White Zinfandel Sangria (click for the recipe). The recipe was originally published in Bon Appetit magazine 10 years ago.
   I wasn’t disappointed with the result – it was sweet, sultry and enchanting, just as I expected it would be.
   The recipe calls for white zinfandel, a type of blush wine that can easily be found in liquor stores. Many major wine labels will have a white zinfandel.
   The recipe says the sangria should be refrigerated for at least 30 minutes for the flavors to blend. I refrigerated mine for several hours before serving, but did strain the fruit and cinnamon sticks out of the leftover sangria before refrigerating it to enjoy again the next day.
   White Zinfandel Sangria is very easy to make.
   A 750-ml bottle of chilled white zinfandel, peach schnapps (I used Dr. McGillicuddy’s, a brand which is apparently only available in Canada), Cointreau or other orange liqueur, sugar, two cinnamon sticks, one sliced lemon, one sliced orange, and one peach cut into wedges are combined in a tall pitcher.
   After refrigerating for at least 30 minutes, club soda is mixed in, and the sangria is served over ice.

Bobby Flay's Grilled Corn with Garlic Butter, Fresh Lime and Queso Fresco wows and amazes

On Sunday, I tried a Bobby Flay recipe for the first time.
   It was sensational.
   Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco (click for the recipe) is a definite winner. It will impress and please everyone.
   My husband ate it with such extreme relish it would have been entertaining just to sit back and watch him.
   But I didn’t, because I was too busy eating it, too. There’s a reason why Flay is so famous, I decided the minute I sunk my teeth into the corn – his food is terrific!
   The technique of grilling the corn with the husks left on after they’ve been soaked in water is a masterful stroke. It yields crisp-yet-tender corn, perfect for eating right off the cob.
   And the toppings are sublime – a trio of tastes that were made to go together. Garlic butter is brushed on a just-grilled cob, then fresh lime juice is squeezed on it followed by a sprinkle of crumbled queso fresco.
   It was the quesco fresco, a type of Mexican cheese, that prompted me to try the recipe in the first place.
   I had seen quesco fresco listed as an ingredient in some recipes I’ve come across, but I’ve never been able to find the cheese anywhere.
   That changed one day when I was in the local Sobeys store. There they lay – blocks of queso fresco.
   I grabbed a block and went in search of quesco fresco recipes, luckily surfacing with this one.
   This recipe says mild feta can be substituted for the quesco fresco.
   Despite the grilling of the corn and the presence of three toppings, this recipe is easy to make.
   The garlic butter is made by combining softened unsalted butter and minced garlic in a food processor or by hand. The butter can be made up to two days in advance.
   Cobs of corn, with the silks removed but the husks left on, are soaked in water for at least 10 minutes.
   The cobs are then cooked on a grill set on high for 15 to 20 minutes, until steamed through and hot.
   The husks are then taken off the corn. My husband and I worked as a team for this step. He pulled the husks off using oven mitts and I stood with an open garbage bag that the husks were thrown in. This is a task best done outside!
   The corn is immediately spread or brushed with the garlic butter. People can then use fresh quartered limes to squeeze juice all over their cobs, and then sprinkle on their own queso fresco.
   It may be easier to sprinkle on the cheese as you eat, ensuring it’s always on the top of the cob and not falling off.

What does Gwyneth Paltrow feed her family? Grilled Chicken with Peach BBQ Sauce!

When I saw the June 2011 issue of Bon Appetit magazine, actress Gwyneth Paltrow was smiling back at me as she twirled spaghetti on a fork.
   It is the only time I can remember seeing a person on the cover of the magazine since I started reading it every month about 10 years ago. The cover is usually always a picture of a delicious-looking dish.
   I didn’t take any offense to this tactic, just surprise. The magazine must have felt it was a way to sell issues. (Gwyneth in the kitchen - what does she make? I must buy that!)
   The story was about Paltrow’s life as an adventurous home cook who relies on a love of good food instiled in her by her late father, Bruce Paltrow. Her new cookbook, My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, celebrates this love of food and family.
   The story also featured some of the summer-style recipes she has developed.
   I set my sights on a couple of them: Grilled Chicken with Peach BBQ Sauce (click for the recipe) and Peach Cooler.
   Last week, my husband and I tried the grilled chicken, and really enjoyed it.
   It was a simple, comforting recipe that produced tender grilled chicken.
   The sauce is a blended combination of peaches, ketchup, fresh lemon juice and garlic, and adobo sauce or soy sauce.
   The recipe’s introduction explains the version using soy sauce is the one Paltrow serves to her children, and the one with adobo is the one she shares with her husband, Chris Martin (lead singer of the band Coldplay.)
   I made the soy sauce version, as we don’t like our food too spicy. I think Paltrow’s right in saying it’s kid-friendly.
   So kid-friendly, in fact, my husband likened the sauce to baby food when I told him the ingredients included peaches and ketchup.
   But it’s not a babyish dish – it will please many, young and old.
   Chopped peaches, ketchup, lemon juice, garlic and adobo sauce or soy sauce are combined in a small saucepan and brought to a boil. The heat is reduced to low and the mixture is simmered for about 10 minutes, then the pan is taken off the heat and the sauce left to cool (I gave it about five minutes.) The sauce is puréed in a blender.
   Half the sauce is placed in a medium bowl, then boneless, skinless chicken breasts are added and tossed to coat. The chicken is left to marinate at room temperature for 20 minutes or in the fridge for up to eight hours.
   The other half of the sauce is covered and refrigerated.
   After marinating, the chicken is grilled until cooked through (don’t shake off marinade before grilling). The chicken is brushed on all sides with just a bit of the reserved sauce – you won’t come anywhere near to using all of it, and that’s good. You’ll see why in just a second.
   The chicken is grilled a bit more, then sliced crosswise.
   The slices are served with the last of the sauce. The approximately ¼ cup of sauce that was left after marinating and brushing was grilling is plenty to dip the chicken slices in.

My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness on amazon.ca

My go-to lemonade recipe -- it's perfect for a party!

Lemonade – this drink and iced tea go head-to-head for the title of iconic summer refresher.
   I love my go-to summer lemonade recipe, Basil Lemonade (click for the recipe) from Gourmet magazine. It has a twist, as it’s made with basil, which adds to its ability to cut through the heat of a blistering day.
   The recipe is terrific for a summer party because it has two sensational versions – non-alcoholic lemonade, or gimlets made with the addition of vodka. You can please guests of either preference.
   The drink’s base is a basil lemon syrup. It’s made by combining fresh basil, water, sugar (I used Splenda) and strips of lemon zest (lemon peel) in a saucepan, bringing the mixture to a boil, then letting it cool at room temperature for an hour and then in the fridge for an hour. The syrup is strained through a fine-mesh sieve into a bowl.
   The basil lemon syrup recipe yields five cups of syrup. For a batch of six cups of basil lemonade, just two cups of basil lemon syrup is needed, while for six basil vodka gimlets just one cup of syrup is required.
   Five cups of basil lemon syrup, then, will comfortably make a batch each of gimlets and lemonade.
   Although the syrup keeps well in the fridge for five days and can be used more than once, if you think you need less than the five cups you can halve the basil lemon syrup recipe ingredients to make half a batch.
   The basil lemonade is made by combining basil lemon syrup, cold water, ice cubes and fresh lemon juice in a large pitcher. Though the recipe doesn’t say to do this, I always let the lemonade chill for at least three hours before serving. The lemonade is served in tall glasses half-filled with ice.
   The basil vodka gimlets are made by combining basil lemon syrup, vodka, fresh lemon juice and ice cubes in a pitcher, and then chilling until cold. The mixture is strained into 8- to 10-ounce glasses half-filled with ice. If you don’t feel like straining, don’t bother – I usually don’t.

A sophisticated homemade wine cooler

For those of you who equate “wine cooler” with “icky sugar water with booze,” I’ve got a recipe that turns that notion on its head.
   Mango-Cucumber Wine Cooler (click for the recipe) from Bon Appetit magazine is a sophisticated homemade version of the drink. It starts with wine, then cucumber, mango, and mint are added to nicely flavor it.
   The technique results in a refreshing, delicious drink that is like summer in a glass. The mango and cucumber flavors seem to bounce off each other in a complimentary way with every sip.
   The drink will please all adult palettes, and I’m betting it would even impress the wine connoisseur in your midst.
   The recipe says to chill the wine cooler at least three hours and up to six hours, without explaining why the time limit is in place.
   My theory is that after six hours, the flavors of mango and cucumber will become too overwhelming in the cooler.
   If you strain the cucumber, mango and mint out of the wine any time after three hours and certainly after six, you will prevent over-flavoring from happening and the cooler can continue to chilled. I saved the couple of glasses of cooler for the next day by doing this.
   The cooler was stunningly easy to make, and I made the process of the recipe even simpler by using canned, sliced mango rather than a fresh one.
   The recipe calls for the leaves of six springs of mint; I simply used about 14 medium-sized mint leaves.
   The moderately-priced sauvignon blanc I used in the drink worked very well.
   Sugar and hot water are stirred together in a large pitcher, and a 750-ml bottle of sauvignon blanc is poured in. Peeled cucumber rounds, a diced mango and mint leaves are stirred into the wine in the pitcher.
   The mixture is chilled between three and six hours (strain out the cucumber, mango and mint after six hours; the wine can continue to be chilled.)
   After chilling, ginger ale is stirred into the pitcher.
   The drink is served over ice in glasses (the recipe says to use wine glasses, but I used some regular summery glasses). Some of the solids may plop into the glasses, which is just fine, but a lot of them stay behind in the pitcher on their own. I skipped garnishing the drinks with mint springs.

Quick and cool Cucumber, Tomato and Feta Salad

I’m always on the lookout for simple, delicious salads that I can whip up in minutes in the heat of summer without losing my cool.
   Not that I ever really lose my patience when cooking, and we do have air conditioning.
   What I mean is that it’s nice to have some salad recipes on hand that come together quickly and with minimum fuss as a side for grilled meats, fish and poultry. Who wants to be slaving away in the kitchen when you can be enjoying the food and a summer evening?
   Cucumber, Tomato and Feta Salad (click for the recipe) from Bon Appetit magazine fits the bill of cool and quick – just a bit of slicing and dicing and presto-bango, you’ve got a refreshing salad.
   The flavor of the salad is quite subtle, even though there is one bunch of scallions (also called green or spring onions) and olives present. It lets the grilled entry on a plate take centre stage.
   The recipe calls for assorted pitted olives. Since we just had pitted Kalamata olives hanging out in the fridge, that’s what we used.
   To make the salad, coarsely chopped cucumbers, tomatoes, scallions (green onions), pitted olives, feta cheese and chopped fresh mint are combined.
   The dressing is made by whisking olive oil and fresh lemon juice. The dressing is poured over the salad and tossed to coat.
   More feta cheese is sprinkled on top, and the salad is ready to serve.

Press-in crust and brown butter make this raspberry tart a terrific treat

Recently on Recipes That Worked I revelled on the glory of making my first pastry pie crust, a feat I was able to achieve because I could press the pie dough into the pan and not have to roll it.
   This notion of a press-in dough is the reason I’ve always liked making tarts, which typically have a crust made of a soft, pliable press-in dough.
   Brown Butter Raspberry Tart (click for the recipe) from Bon Appetit magazine has one of these easy tart crusts.
   This recipe is also the first place I encountered the wonders of browning butter (cooking butter until it’s a deep nutty brown color) to add intense, deep flavor to baked goods. It’s a technique I’ve since seen used in other recipes for baked goods.
   Whenever I’ve made Brown Butter Raspberry Tart, people have loved it. The crust is a comforting cookie-like base to the lovely, slight tartness of the raspberries.
   The tart would be a terrific ending to a summer dinner party, but it also has grab-and-go appeal. The wedges are firm enough to eat with your hands like a cookie, and can be packed into lunches.
   The tart is easy to make, and you don’t even need to use an electric mixer.
   To prepare the crust, melted butter, sugar, vanilla, flour and salt are stirred until incorporated, and the resulting dough is pressed into the bottom and sides of a nine-inch diameter tart pan with a removable bottom.
   The crust is baked until golden, about 18 minutes.
   For the filling, sugar, eggs, salt, flour and vanilla are whisked together until blended.
   Unsalted butter is cooked in a heavy small saucepan over medium heat until a deep nutty brown, about six minutes. The browned butter is poured into a glass measuring cup and gradually whisked into the sugar-egg mixture.
   Raspberries are arranged in the bottom of the cooled crust, and the browned-butter mixture is poured over.
   The tart is baked, then cooled completely on a rack.

Blueberry search is rewarding for terrific summer salad

One summer a few years ago, my husband’s sister and her husband came to visit.
   After a long day of touring around, I dragged them around even more as I searched for blueberries, the key ingredient in a salad I wanted to make for supper.
   For some bizarre reason, only one local supermarket had them in stock, and of course, it was the last one we visited.
   But one bite into the salad, my sister- and brother-in-law knew why I considered blueberries essential, and why I wanted them to try Mixed Greens with Feta, Almonds and Blueberries (click for the recipe) from Bon Appetit magazine.
   They agreed it is a simply amazing salad, fresh and delicious. When they went home, they started making the salad themselves.
   It’s so simple to make, and is a brilliant side dish for any grilled meat or fish in the summer.
   One interesting thing, which has existed since the recipe was first posted on epicurious.com about five years ago: Despite having the word “almonds” in the title, and almonds was also the listed ingredient in the original magazine recipe, the one online says pine nuts instead.
   I’m sure pine nuts would be OK, but I always make the salad with ¼ cup slivered almonds, toasted, instead.
   For the salad dressing, red wine vinegar, olive oil and honey are whisked together in a small bowl.
   A five-ounce bag of baby salad greens, crumbled feta cheese and fresh blueberries are combined in a large bowl. The dressing is poured over top and tossed to coat.
   Before serving, the almonds are sprinkled on the salad.

Zucchini pickles steal the show of Grilled Pork Tenderloin with Mustard-Dill Sauce

Grilled Pork Tenderloin with Mustard-Dill Sauce from Bon Appetit magazine is certainly delicious, but I’m mostly writing about the recipe because of the wondrous little side it produces.
   Left out of the recipe’s title, the crunchy zucchini pickles that are part of the resulting dish are absolutely amazing.
   The pickles take just minutes to make, and are a superb addition to any summer plate.
   They would perfect alongside burgers, hot dogs, steaks, pork chops – and, in the case of this recipe, pieces of moist pork tenderloin.
   I will surely be whipping up the zucchini pickles a few times this summer.
   This recipe appeared in the March 2011 issue of Bon Appetit. That seemed to me very early in the year for a grilling recipe, so I hung onto it and we tried it in May.
   Upon trying the recipe, it made sense why it was included in the March 2011 issue. The sauce for the pork tenderloin is quite heavy for a summer dish – it is more suited to cooler spring weather.
   The zucchini pickles, on the other hand, are sensational for the entire summer!
   To make the pickles, white balsamic vinegar, fresh dill, salt and water are whisked together. Thinly-sliced zucchini is added and left to marinate for 10 minutes, being tossed often. The zucchini is drained. It’s that easy!
   For the mustard-dill sauce for the tenderloin, fresh dill, Dijon mustard, honey and ½ cup water are mixed together.
   The pork tenderloin is spread with some of the mustard-dill sauce, and is then grilled for about 25 minutes. After resting for 10 minutes, it is cut into ½-inch-thick slices, and served with the remaining sauce and pickles.

Cucumber -- an ideal summer drink flavor

Cucumber, as it turns out, is a delicious flavor for a drink.
   Cucumber, Mint and Basil Soda (click for the recipe) from Bon Appetit magazine proves this.
   It tastes like cucumber in pure liquid form, and it tastes mighty fine. Plus there’s nice dashes of mint and basil, as the recipe’s name would imply.
   This non-alcoholic drink is a terrific late spring/summer refresher. It’s light and bubbly like champagne, but it’s not too sweet. Make it for a backyard barbecue, and I guarantee a hit.
   The recipe calls for soda water, but I used club soda instead, as I prefer the taste. Although it doesn’t specify to do this, make sure the club soda is nice and cold before pouring the drinks.
   A simple syrup is made by cooking sugar and water together until the sugar dissolves. This can be refrigerated until needed.
   The simple syrup is brought to a boil in a small saucepan, then is removed from the heat. Thinly-sliced cucumbers, fresh mint leaves and fresh basil leaves are added. The mixture is covered and left to steep for 30 mintes.
   The cucumber-herb syrup is strained into a jar, bowl or other type of container. If not needed right away, this syrup can also be refrigerated.
   Glasses are filled with ice cubes, and two tablespoons of syrup and ½ cup of soda are poured on top and stirred to combine. (The drinks are easily doubled with four tablespoons of syrup and one cup of soda.)
   The recipe says to make 11 more sodas, but you certainly don’t have to do this! The cucumber syrup can be refrigerated for another time and the sodas made again.

Wondrous Panna Cotta Parfaits with Raspberry Compote

The recipe I’m about telling you about today is absolutely wondrous.
   It’s an extended family favorite that I’ve made dozens of times. It always pleases when it is served.
   It’s easy to make, and works as well for a casual dinner party as it does for a weeknight.
   The recipe is Panna Cotta Parfaits with Raspberry Compote (click for the recipe).
   I made these for the first time four years ago after seeing them in Bon Appetit magazine.
   I remember distinctly my husband’s reaction when he first tasted one.
   “Mmmm, that’s good,” he said with a smile of satisfaction on his face. “They’re so awesome and creamy.”
   That they are. The velvety, creamy bottom is to die for, and it’s topped by a lovely combination of raspberries and balsamic vinegar.
   Fussy steps often seen in other panna cotta recipes, like cooking the panna cotta in a water bath and then flipping them onto a dessert plate, are absent here.
   That’s likely because the recipe was submitted to the magazine by a father and his young daughter, who often cook together.
   It’s imperative that pure vanilla extract is used in this recipe, not imitation. Vanilla provides an essential flavor to the creamy bottom.
   Rather than using champagne flutes as directed in the recipe, I simply use dessert bowls. I also skip the part about putting one raspberry at the bottom of each dessert.
   The bottoms of the parfaits are made by sprinkling gelatin over water in a small saucepan, and letting the gelatin soften, about 10 minutes.
   In a medium saucepan, ½ cup of whipping cream and ½ cup of sugar are combined and stirred over low hit until sugar dissolves. This is poured into a large bowl, and 1 ½ cups cream, sour cream and vanilla are stirred in until just mixed.
   The gelatin mixture is stirred over very low heat until the gelatin dissolves. It’s very important that the gelatin dissolves completely, or the parfaits won’t set. When the water goes from being cloudy to clear again, the gelatin has dissolved properly.
   The gelatin mixture is whisked into the cream mixture, and this is poured into bowls. The parfaits are chilled until they set, about three hours.
   For the topping, fresh raspberries, sugar, and balsamic vinegar are combined in a bowl.
   The topping is spooned over the parfaits, and then these beauties are served.

A recipe for easy-to-make Blender Chocolate Mousse, thanks to a mom

Mom's Blender Chocolate Mousse with Lemon Cream (click for the recipe) from Bon Appetit is one of my all-time favorite recipes.
   The intro says the recipe is from the mother of one of the magazine’s food editors, and that makes perfect sense to me.
   The recipe has an air of a mother’s ingenuity – it’s so very easy to make and produces fabulous results.
   The mousse is smooth, creamy and delicious. It works as dessert on a weeknight or for a casual dinner party.
   The dessert is family-friendly, although it’s possible not everyone will go for the lemon cream topping. Just leave this part off if that’s the case.
   You won’t be able to eat instant pudding again after making this mousse, which is practically as simple as preparing pudding from a box but makes a far, far superior product.
   The recipe says to “whisk” whipped cream for the lemon cream topping. Be sure to use an electric mixer to do this work, even though the recipe doesn’t say so – it will make things a lot easier.
   To make the mousse, a mixture of water, sugar, and instant espresso powder or instant coffee is brought to a simmer in a medium saucepan. The mixture is poured over one cup of bittersweet or semisweet chocolate chips that have been placed in a blender. Egg whites are added and the mixture blended on high for one minute.
   The chocolate mixture is poured into for small bowls and chilled until firm, about two hours.
   Chilled whipping cream, lemon juice, finely-grated lemon peel and sugar are beaten with an electric mixture until soft peaks form. Spoon over the mousse and serve.

Shrimp Scampi with Green Onions and Orzo is speedy, speedy, speedy

While I’ve written about many get-dinner-on-the-table-before-you-can-blink dishes here on Recipes That Worked, Shrimp Scampi with Green Onions and Orzo (click for the recipe) may just hold the record for a great dish in the shortest time.
   I saw the recipe in Bon Appetit magazine about three years ago in a story about dishes that 15 minutes to make.
   They weren’t kidding – this recipe does just take a quarter of an hour to prepare.
   With my husband and I working together, it took even less time. I even had a few minutes to assemble a purchased salad and bake some ready-to-the-oven bread to go with it.
   What’s even more amazing about this dish is that it does have a risotto-like texture as the recipe’s description says, without the risotto time and effort. This is thanks to the buttery sauce that coats the orzo, a small-grain pasta that resembles rice.
   Forget takeout – this recipe has a fresh dinner on the table in less time than it takes to wait for an order or delivery!
   Orzo is boiled until tender but firm to the bite, and is drained and transferred to a large boil.
   Butter is melted in a skillet, and minced garlic, peeled, deveined large shrimp, thinly-sliced green onions (scallions) and shrimp are cooked in it. White wine and more butter is added.
   The shrimp is poured in top of the orzo. Although the recipe doesn’t say to do so, my husband tossed the orzo and the shrimp together.

A secret ingredient is behind the goodness of Spaghetti with Asparagus, Shiitake Mushrooms, Lemon and Chives

We’ve made Spaghetti with Asparagus, Shiitake Mushrooms, Lemon and Chives (click for the recipe) for several springs since I first saw the recipe in Bon Appetit magazine five years ago.
   I like it because, not only is it delicious, it has a secret ingredient behind its appeal. For me, this always makes a recipe more fun.
   There is a lovely, light coating on each and every strand of spaghetti. People may wonder what it is as they dig into a plate of this pasta.
   Only you’ll know the secret behind it.
   Gather in close, readers: It’s vegetable broth - the ready-made kind you find in the soup section of supermarkets!
   The broth is simmered down and then whisked with butter, creating a sauce that clings to the spaghetti strands. It adds an extra somethin’-somethin’ to this dish.
   The recipe makes excellent use of several food items that are at their absolute best right now: Asparagus, shiitake mushrooms, chives and lemons.
   It’s very easy to make.
   Spaghetti is cooked in a pot of boiling water (I use Catelli’s Smart Spaghetti), drained, and transferred to a large bowl.
   Shallots and shiitake mushrooms are cooked in a skillet. Fresh lemon juice, vegetable broth and grated lemon peel are added and simmered until the liquid is reduced by half. Chopped asparagus is added, then chives and more butter.
   The sauce is poured over the pasta and the mixture tossed to coat.
   Shaved Asiago cheese (use a vegetable peeler) is placed on top, and the pasta is served.

Make your plate a lovely shade of red with Pan-Seared Pork Tenderloin with Rhubarb Compote

When spring rolls around, rhubarb starts to surface in supermarkets.
   I’ve got a recipe that puts its lovely ruby red stalks to scrumptious use.
   Pan-Seared Pork Tenderloin with Rhubarb Compote (click for the recipe) from Bon Appetit magazine is a fancy dish that is easy to make.
   The slightly-sweet compote is delicious over the slices of pork tenderloin crusted with crusted fennel seeds.
   With a side of rice and salad, it’s a perfect springtime meal.
   When I’ve been unable to find fresh rhubarb for the compote, I’ve used frozen rhubarb and it works perfectly. I’ve also made the compote with Splenda instead of sugar.
   The compote needs to chill for at least three hours before the dish is served, so making it requires some advance preparation.
   For best results, it is essential that the fennel seeds are ground finely for the pork’s coating. The recipe says to use a mortar and pestle or spice mill, but a mini food chopper would also do the job.
   It is also important that the dried sage used in the recipe is rubbed sage, or the powder form, rather than dried sage leaves.
   To make the compote, rhubarb pieces, sugar and water are brought to a boil, and are then simmered on medium-low until rhubarb is very soft, about 20 minutes. (If you cut back on the amount of compote you make for any reason, beware that it will cook more quickly. Keep your eye on it so it doesn’t burn.)
   The compote is refrigerated until chilled.
   To make the pork tenderloin, olive oil, black pepper, salt, dried sage and ground fennel are mixed together and rubbed all over two to three pork tenderloins, which are then left to stand for 20 minutes.
   The pork tenderloins are cooked in a skillet, then transferred to a cutting board. After a short five-minute resting time, the pork is cut into 1/2-inch thick slices and arranged on a platter.
   Serve the pork with the compote.

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Romesco - a delicious sauce with a crunch!

Romesco, according to Wikipedia, is a sauce originating Spain that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyora peppers, a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion.
   Sounds good, doesn’t it?
   I know for a fact that it is after making Chicken Cutlets with Romesco and Serrano Cracklins from Bon Appetit magazine.
   The romesco sauce in this recipe uses jarred red bell peppers and almonds, and the result is outstanding.
   I’ve never had a sauce that was a little crunchy, but this one is! The almonds, which are blended into small pieces, provide the crunch. The nuts also “hold” the sauce together so it is more like a spread rather than a sauce.
   The simple salad of lettuce and parsley that is served alongside the chicken is a perfect accompaniment. Both chicken and salad have a bright, light taste and texture that perfect for ushering in spring.
   The recipe calls for fresh breadcrumbs made from a baguette. We used panko instead, a type of ready-made breadcrumb that can be found in the bakery or Asian foods section of many supermarkets.
   The recipe also calls for Sherry wine vinegar. We couldn’t find this, and substituted red wine vinegar for it.
   To make the romesco, the vinegar, breadcrumbs, jarred roasted red bell peppers, olive oil, garlic and paprika are blended together.
   Thinly-sliced Serrano ham or proscuitto is sauted until crisp and transferred to a bowl.
   In the same skillet, chicken cutlets that have been coated with a mixture of breadcrumbs and parsley are cooked.
   The chicken is served with romesco sauce and the ham on top, and a salad of olive oil, red wine vinegar, lettuce and parsley on the side.

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Gateau de Sirop is like gingerbread for spring

Gingerbread is a classic treat that’s often associated with Christmas.
   But I’ve found a recipe that brings the appeal of gingerbread to early spring.
   Gateau de Sirop (click for the recipe), from the March 2011 issue of Bon Appetit magazine, has a texture and presentation that reminds one of gingerbread.
   But it also has a caramel taste that gets a person thinking more of spring showers than winter snows.
   The caramel taste is likely due to the 100 per cent pure cane syrup that’s in the cake. According to Bon Appetit magazine, this “syrup cake” is a Cajun classic.
   In Canada, Roger’s Golden Syrup, available in many supermarkets, is 100 per cent pure cane syrup.
   Gateau de Sirop is versatile: It can be eaten out-of-hand for a quick snack or weeknight dessert, or dressed up with whipping cream, powdered sugar and more syrup for a casual dinner party.
   I found the cake got more pleasingly moist the longer it was stored in a sealed container at room temperature, but it is just as nice to serve on the very first day it’s made.
   And it’s easy to make.
   Flour, baking soda, cinnamon, nutmeg and salt are sifted together. In another bowl, butter, sugar, eggs, cane syrup, evaporated milk and sour cream are mixed together with an electric mixer.
   The dry ingredients are added to the wet and the mixture is combined until blended.
   The cake is baked in a 13 x 9 x 2 inch metal baking pan for about 50 minutes.
   To serve, cut into squares and top with freshly-beaten whipping cream.

Another great dessert: Pecan-Sour Cream Coffee Cake with Orange Glaze

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