Alfresco Luncheon with Grilled Lamb
1. Preheat oven to 400°. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. pepper.
2. Bake at 400° for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.
3. Meanwhile, melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.
4. Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.
5. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately.
Southern Living MAY 2008
If you receive candied or spiced nuts as a holiday gift, try them on this salad for a special touch. To splurge, use a variety of mushrooms such as shiitake, portobello, oyster, or enoki. Often grocers carry a gourmet mushroom mix. Standard white mushrooms will yield tasty results too.
1. Place walnuts in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.
4. Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.
Southern Living OCTOBER 2007
Combine first 8 ingredients in a large heavy-duty zip-top plastic bag; add lamb. Seal and chill 8 hours, turning occasionally.
Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with cooking spray, and place on grill.
Remove lamb from marinade, discarding marinade; place lamb on food rack over drip pan.
Grill, covered with grill lid, 2 hours or until a meat thermometer inserted into thickest portion registers 145°. Remove from heat; cover and let stand 20 minutes or until meat thermometer registers 150° (medium-rare). Garnish, if desired.
Southern Living APRIL 1998
1. Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored; remove from heat.
2. Preheat oven to 350°. Whisk together eggs, cream, and Parmesan cheese in a large bowl. Combine flour and next 3 ingredients in a separate bowl; gradually whisk into egg mixture until blended. Stir onions into egg mixture; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 35 to 40 minutes or until set. Garnish, if desired.
Southern Living DECEMBER 2008
Use turkey bacon (which yields less drippings) and a nonstick skillet to make this dish more healthful.
Cook bacon in a large skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Stir onion into hot drippings in skillet. Reduce heat to medium low; cook 15 minutes or until lightly browned. Add peas, 1/2 cup water, and Creole seasoning; cook 10 minutes, stirring occasionally, or until peas are tender. Stir in bacon and pecans.
Note: To toast pecans, bake in a shallow pan at 350°, stirring occasionally, 8 to 10 minutes.
Southern Living APRIL 2005
Make these Quick Yeast Rolls up to one month ahead. Wrap cooled rolls loosely in aluminum foil, place in a zip-top plastic freezer bag, and freeze. Heat foil-wrapped rolls in a 325° oven for 30 minutes or until warm.
1. Stir together yeast, 1/4 cup warm water, and 1 tsp. sugar in a 2-cup glass measuring cup; let stand 5 minutes.
2. Beat 2 Tbsp. sugar, softened butter, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, milk, and yeast mixture, beating until blended. Gradually add flour, beating at low speed until smooth. Turn dough out onto a well-floured surface, and knead until smooth and elastic (2 to 3 minutes). Place in a well-greased bowl, turning to grease top.
3. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
4. Preheat oven to 400°. Punch dough down; turn dough out onto a floured surface. Divide dough into 24 pieces; shape into balls. Place in 2 greased 9-inch square pans. Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
5. Bake at 400° for 15 minutes or until golden. Brush tops with melted butter, and serve immediately.
Southern Living NOVEMBER 2008
The crisp, sturdy crust perfectly complements the creamy custard in these stellar tarts.
Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.
Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.
Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.
Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.
Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.
Divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. Cover and freeze 30 minutes.
Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.
Spoon coconut custard mixture into tart shells.
Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.
Southern Living DECEMBER 1997
1. Bring sugar and 1 1/4 cups water to a boil in a saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, and let stand 10 minutes.
2. Combine sugar mixture, white wine, and next 2 ingredients in a large container; cover and chill 4 hours. Stir in lemon-lime soft drink and next 4 ingredients just before serving. Serve over ice, if desired.
Note: For testing purposes only, we used Grand Marnier for orange liqueur.
Southern Living AUGUST 2008
Mushroom, Apple, and Goat Cheese Salad
Grilled Leg of Lamb
Sweet Onion Pudding
Hot Pecan Peas
Quick Yeast Rolls
Coconut Cream Tarts with Macadamia Nut Crusts
Set up a dining table on the porch or under a shady tree in the backyard and celebrate the day with this elegant but easy menu. Make the rolls up to a month ahead, and freeze. Up to a day ahead, prepare and chill the soup, and salad dressing; caramelize the onions for the pudding, and make the pastry cream for the tarts. Bake the tart shells up to a day ahead as well, but store at room temp – ready to assemble and chill on Easter morning. Sweet Onion Pudding can be assembled and baked in the oven while the lamb is on the grill. (Serves 8)
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