FOOD & FIREWORKS July 4th 2013

RED, WHITE AND BLUEBERRY SHORTCAKES

Recipes by Rozanne Gold

Happy July 4th. This luxurious dessert is worthy of fireworks. Wonderful if you can get tiny ripe strawberries from your local farmer’s market. The light touch of lemon zest in the biscuits and thin layer of lemon curd makes these truly memorable. Garnish with edible flowers.



LEMON-BUTTERMILK BISCUITS

- 1½ cups flour

- ½ teaspoon salt

- 2 teaspoons baking powder

- ½ teaspoon baking soda

- 2 tablespoons sugar

- 4 tablespoons unsalted butter 

- Grated rind of 1 lemon

- ⅔ cup buttermilk



SHORTCAKES

- 1½ cups heavy cream

- 3 tablespoons confectioners sugar

- 1 teaspoon vanilla

- ½ cup lemon curd

- 3 cups fresh berries: raspberries, tiny strawberries, blueberries

- Edible flowers for garnishing


Preheat oven to 400 degrees. Sift together flour, salt, baking powder, baking soda and 1 tablespoon sugar. Cut butter into small pieces and incorporate into flour mixture. Add lemon zest and buttermilk and mix lightly. Turn dough out onto floured board. Roll out to 1-inch thickness. Cut out 3-inch round and place on ungreased baking sheet. Sprinkle lightly with sugar. Bake 16 to 18 minutes until golden. Let cool. 

Whip heavy cream with confectioners sugar and vanilla until very thick.

Cut biscuits in half. Spread lemon curd on bottom half of each biscuit. Spoon whipped on top and add fruit. Top with biscuit “hat” and add more berries and whipped cream. Garnish with edible flowers.


SERVES 6.



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Lenox

FOOD & FIREWORKS July 4th 2013

CORN, GRAPE TOMATO & RED ONION SALAD

Recipes by Rozanne Gold

I use fresh corn simply cut off the cob, but for an extra flavor dimension you can lightly “toast” the corn in a skillet until the natural sugars caramelize slightly. Soaking the red onion in cold water removes the “bite.”

- 1 pint ripe grape tomatoes, halved

- 1½ cups fresh corn kernels, cut from the cob

- ½ cup sliced red onion, soaked 15 minutes in cold water and drained

- ¼ cup olive oil

- 2 tablespoons white balsamic vinegar

- 1 teaspoon honey

- ¼ cup slivered cilantro


Place tomatoes, corn, and drained red onion in a large bowl and toss lightly. Stir in olive oil, vinegar and honey. Toss well and add cilantro. Add salt and pepper to taste.


SERVES 6.



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Lenox

FOOD & FIREWORKS July 4th 2013

CORN-ON-THE-COB with PARMESAN AND LIME

Recipes by Rozanne Gold

This is a simple version of a much-beloved Mexican recipe. I use freshly grated parmesan and a sprinkling of fresh lime and chipotle pepper.

- 6 large ears corn

- 1 cup freshly-grated parmesan

- 2 large limes

- 1 teaspoon ground chipotle pepper powder


Remove husk and silk from corn. Bring a large pot of salted water to a boil and add corn. Cook 10 minutes until just tender. Scatter cheese on a piece of foil or parchment paper. Roll corn in cheese. Dust with grated lime zest and sprinkle with chipotle powder. Serve with lime wedges.


SERVES 6.



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FOOD & FIREWORKS July 4th 2013

BELL PEPPER “CONFIT” with RAISINS & MINT

Recipes by Rozanne Gold

I love this recipe! It adds splendid color to any buffet and can be made several days in advance. The procedure makes the peppers taste velvety and results in a delicious sauce.

For a main course, I place grilled swordfish or tuna atop the peppers. 

- 3 very large bell peppers (yellow, red, orange)

- ¼ cup extra-virgin olive oil

- 1 cup slivered basil

- 2 tablespoons rice vinegar

- ⅓ cup golden raisins

- 1½ tablespoons sherry vinegar or balsamic vinegar

- Fresh mint sprigs


Cut each pepper into 8 large wedges and remove any white membrane and seeds. Place peppers, oil, rice vinegar, and raisins in a medium pot with a cover. Bring to a boil and cover pot. Reduce heat to low. Simmer 25 minutes without lifting cover. Shake pot back and forth several times during cooking. Transfer to a platter, adding salt and pepper to taste. Let come to room temperature.  Sprinkle with sherry or balsamic vinegar and garnish with mint.


SERVES 6.



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Lenox

FOOD & FIREWORKS July 4th 2013

WATERMELON, FETA & SLIVERED BASIL SALAD

Recipes by Rozanne Gold

This is the essence of summer entertaining. It is a marriage of sweet and salty delights. Nice to mix red and yellow watermelon if you can find it. 

- 6 thin slices of ripe watermelon, plus 3 cups of cubed watermelon, chilled

- 8 ounces feta cheese

- 1 cup slivered basil

- 24 oil-cured black olives

- ¼ cup olive oil


On a large platter, place overlapping slices of watermelon and scatter cubed watermelon on top. Crumble cheese and scatter on top.  Scatter basil on cheese and garnish with olives. 

Drizzle a little olive oil over fruit and cheese. Add a grinding of black pepper.


SERVES 6.



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