Berry Trifle with Lemon Mascarpone Cream

Berry Trifle with Lemon Mascarpone Cream

Layer:

Pound Cake

Cream

Fruit

See Lemon Pound Cake Recipe

Add 1 cup fresh raspberries and bake according to the directions.

Cream:

24oz Mascarpone Cheese at room temperature

2 Lemons, zested and juiced

2/3 cup powdered sugar, sifted

2 Tbs heavy cream

Using a paddle attachment, beat the mascarpone cheese, sugar and zest together. Add the lemon juice and cream quickly, being careful to not overbeat the mixture.

Fruit:

Hull and slice 2 pints of fresh strawberries

1 pint fresh blueberries

1 pint fresh raspberries

Using a large bowl or trifle bowl, start with a layer of the pound cake.

The cream will be thick, so drop large dollops across the surface and use a rubber spatula to spread it across the cake.

Layer the fruit generously

Continue with the layers until you have run out of ingredients, or bowls.

(I recommend using more bowls if you run out of space in the first bowl before you run out of ingredients!)

Serve with the blueberry sauce from the pound cake recipe that you already made!

If you are serving adults only, and want to skip the blueberry sauce, drizzle the poundcake with something yummy like Starbucks Cream Liquor or Tripple Sec to keep the cake moist.

Spinach Salad with Tzatziki Chicken

A spin off my chic pea salad, I made this one a bit more summery with dill and chives instead of the powerful rosemary in the original.

Baby Spinach

Chicken Tenders

Tzatziki Sauce

1/2 Hot House Cucumber, grated

1 C Greek yogurt

1/2 c sour cream

1/4 tsp chopped garlic

1 T freshly chopped dill

1 T freshly chopped chives

salt and pepper to taste

Relish

1/2 Hot House Cucumber, chopped

1/2 pint heirloom cherry tomatoes, halved

2 oz feta cheese, crumbled

1 can garbanzo beans, drained

1 T freshly chopped dill

1 T freshly chopped chives

Extra Virgin Olive Oil

Salt and Pepper to taste

Combine all of the ingredients for the relish and refrigerate for at least 2 hours.

In a freezer bag, marinate the chicken tenders in 3/4 c of the sauce for at least 2 hours.

Remove from the marinade and grill for 2-3 minutes per side. Slice and serve.

Build the salad with the baby spinach first, then the relish, then the sliced chicken.

Top with the sauce as desired.

Chickpea Salad

This is my version of my favorite side dish (that is sadly no longer on the menu) at Ria's Bluebird

2 cans of chick peas, drained

4 ounces of feta cheese, crumbled

1 pint of grape tomatoes, halved

3-5 sprigs of fresh rosemary, chopped

Salt, pepper and really good extra virgin olive oil to taste

Mix, chill, serve

Yum.

Orange Mascarpone Cheesecake

Crust:
2/3 c almonds
1 TBS sugar
2 TBS melted butter
1 sleeve (about 2/3 c graham crackers)

Cake:
16 oz mascarpone cheese (room temperature)
16 oz cream cheese (room temperature)
1 c sugar
1 tsp orange extract
1 TBS fresh orange zest
1 tsp orange juice
4 large eggs (room temperature)

(To turn this into a standard cheesecake, simply use vanilla extract and lemon juice instead of orange. Experiment with different types of extracts like almond or peppermint too!)

Wrap a 9 inch spring form pan in aluminum foil and preheat the oven to 350.

In a food processor, grind the almonds, crackers and sugar into fine crumbs. Add the melted butter and continue to grind until the butter is well incorporated. Pour the crumbs into the spring form pan and press across the bottom and 1 inch up the sides. Bake the crust for 13 to 15 minutes. Cool.
Reduce the oven temperature to 325.
In a stand mixer, cream the mascarpone, cream cheese and sugar together, scraping down the sides and bottom of the mixing bowl. Add the extract, zest and juice and continue to mix until well incorporated. Add the eggs, one at a time mixing until the yellows just disappear. Scrape down the bowl one more time and mix for a few seconds more.
Pour the mixture into the cooled crust and place it in a large roasting pan on a rack in the middle of the oven. Fill the roasting pan with boiling water until it reaches halfway up the sides of the spring form pan. (This water bath helps ensure even heat distribution)
Bake for 1 hour, 10 minutes. The cake will still move slightly in the middle but will become firm as it cools. Remove the cake from the water bath and cool for 1 hour at room temperature before transferring to the refrigerator for at least 8 hours.
Top with additional orange zest when serving.

Loaded Potato Soup

1/2 lb bacon, chopped
1/2 stick butter
1 TBS garlic, chopped
3 lbs red potatoes, cubed
1 c flour
2 c chicken broth
3 c milk
1 c cream
1/2 c sour cream
1 c beer
1 TBS paprika
2 c cheddar cheese
1/4 c chives
Salt and Pepper

(this makes a huge pot that our family of 3 can eat on for several days, but the recipe can be easily reduced without compromise)

Cube and boil the potatoes until they are fork tender. Drain and set aside.
(To keep from messing up the kitchen too much) Wipe out the potato pot and fry the chopped bacon until crispy. Remove the bacon, reserving the drippings and to them add the butter and garlic. (I didn't promise healthy, but it sure is yummy!) Add the flour and whisk until well combined and thick.
Have all of your liquids ready to go at one time. Working quickly, whisk in the broth, milk, cream and beer. Run your whisk or spoon around the edges of the pot to make sure you have pulled up all of the flour. Once all the liquid is incorporated, whisk in the sour cream and paprika.
Bring the mixture to a boil and check the consistency. If it is still too thick, add more broth until it is the consistency you like for your potato soup. Once the soup begins to boil, lower the heat and add the cheese, stirring to melt it into the soup.
Finish it off with the salt and pepper, snipped chives and crispy bacon.
(It tastes even better after a night in the fridge!)

Sausage, Spinach and Mushroom Manicotti

1 1-lb bag spinach, chopped
1 lb mild Italian sausage
Olive oil
1/2 onion chopped
1 tbs chopped garlic
8oz baby bella mushrooms, coarsely chopped
1/2 c chicken broth
1 8oz block cream cheese
1/4 c torn basil leaves
1 cup Parmesan cheese
1 cup mozzarella cheese
1/2 c prepared tomato basil sauce
12 - 14 manicotti shells

In a large skillet lightly coat the bottom with olive oil, heat and then brown the sausage, onion and garlic together for 5 to 6 minutes. Add the mushrooms and continue cooking for another 3 to 4 minutes. Season with salt and pepper, and add the chicken broth, scraping the bottom of the pan. Add the spinach and turn to coat. Cook until the spinach is wilted and the broth has evaporated.
In a large pasta pot, boil the shells in batches and let them cool in a casserole dish.
In a large bowl, cube the cream cheese and add 3/4c Parmesan cheese and the torn basil.
Pour the sausage mixture over the cheese and begin stirring to melt the cheeses and incorporate through.
Move the shells to a plate or board and dry out the casserole dish. Stuff the cheese mixture into the shells and line up in the casserole dish (they will be packed in a standard 9x11 pan.)
Spread any remaining stuffing around the shells in the pan. Top with mozzarella, the tomato sauce and the remaining 1/4 cup of Parmesan.
Bake at 400 for 20 minutes. Let it rest for about 5 minutes and then serve immediately.

Beef Stew

1 1/2 pounds of beef stew meat
1 cup flour
2 TBS season salt
1/2 TBS hot smoked paprika
1/4 c olive oil
1 large onion, diced
4 carrots, cut into bite size pieces
4 ribs of celery, cut into bite size pieces
5 red potatoes, cut into bite size pieces
1 TBS chopped garlic
1 can diced tomatoes
2 TBS Soy Sauce
4 cups chicken or beef stock
1 c frozen corn
Salt and Pepper to Taste
Preheat the oven to 350.
In a large zip lock bag, mix the flour, season salt and peper. Add the meat, and 1 TBS of the Soy Sauce and toss to coat.
Heat the olive oil in a large oven-safe dutch oven.
Add the meat and brown on all sides, about 10 minutes. Reserve the left over flour in the bag.
(cut all of your veggies while the meat browns)
Add the garlic, onions, carrots and celery. Sprinkle with the ramaining flour and mix the vegetables with the meat.
Add the potatoes and tomatoes. Stir well.
Add the remaining TBS of Soy Sauce and the chicken or beef stock, stir, cover and put it in the oven.
Roast for 3-4 hours, stiring once an hour.
Let it sit for about 20 minutes before serving.