Posted 8:34 am Wednesday, August 04, 2010
Feature Recipes, Aug. 4
ZUCCHINI PICKLES
INGREDIENTS
4 pounds zucchini
1 pound Noonday onions
1/2 cup salt
1 quart cider vinegar
2 cups sugar
2 tablespoons turmeric
2 teaspoons celery seed
1 tablespoon dried mustard
2 teaspoons mustard seed
DIRECTIONS
Cut zucchini into thin slices. Peel and slice onions thinly. Cover with water; add salt. Let stand 1 hour. Drain. Combine vinegar and remaining ingredients, and bring to a boil. Pour over vegetables. Let stand 1 hour. Bring to a boil and cook 3 minutes. Pack into hot jars, seal with two-piece lids and process 10 minutes in boiling water bath.
Source: Adapted from Zuni's Café, San Francisco.
4 pounds zucchini
1 pound Noonday onions
1/2 cup salt
1 quart cider vinegar
2 cups sugar
2 tablespoons turmeric
2 teaspoons celery seed
1 tablespoon dried mustard
2 teaspoons mustard seed
DIRECTIONS
Cut zucchini into thin slices. Peel and slice onions thinly. Cover with water; add salt. Let stand 1 hour. Drain. Combine vinegar and remaining ingredients, and bring to a boil. Pour over vegetables. Let stand 1 hour. Bring to a boil and cook 3 minutes. Pack into hot jars, seal with two-piece lids and process 10 minutes in boiling water bath.
Source: Adapted from Zuni's Café, San Francisco.
TWO-PEPPER RELISH
INGREDIENTS
1 quart sweet red peppers (green bell peppers can be used), finely chopped
1 quart jalapeno peppers, seeded and finely chopped
2 tablespoons salt
2 cups white sugar
2 cups white vinegar
DIRECTIONS
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
1 quart sweet red peppers (green bell peppers can be used), finely chopped
1 quart jalapeno peppers, seeded and finely chopped
2 tablespoons salt
2 cups white sugar
2 cups white vinegar
DIRECTIONS
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
PEAR HONEY
INGREDIENTS
8 cups Keiffer pears, ground and drained
6 cups white sugar
1 ½ cups crushed pineapple in heavy syrup, drained
DIRECTIONS
Cook ground pears with sugar until mixture looks clear and begins to thicken, 1 ½ hours. Add pineapple and cook 10 to 15 minutes longer. Seal in hot, sterilized jars and process in boiling water bath. Makes 12 cups.
8 cups Keiffer pears, ground and drained
6 cups white sugar
1 ½ cups crushed pineapple in heavy syrup, drained
DIRECTIONS
Cook ground pears with sugar until mixture looks clear and begins to thicken, 1 ½ hours. Add pineapple and cook 10 to 15 minutes longer. Seal in hot, sterilized jars and process in boiling water bath. Makes 12 cups.
LAYERED MEDITERRANEAN TORTELLINI SALAD
COLD SUMMER SUPPER
INGREDIENTS
1 package (9 ounces) refrigerated spinach cheese tortellini
1 package (9 ounces) refrigerated whole wheat three-cheese tortellini
6 tablespoons bottled light Greek or Italian dressing, divided
2 cups cherry or pear tomatoes, cut in half
1 cup (4 ounces) crumbled feta cheese
1/2 medium red onion, thinly sliced
1/2 cup shredded fresh basil
1 1/2 cups sliced cucumber
1 can (13.75 ounces) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)
1 can (6 ounces) pitted whole ripe olives, drained (about 1 1/3 cups)
Ground black pepper
1/2 cup (1.5 ounces) freshly shredded Parmesan cheese
DIRECTIONS
Prepare pasta according to package directions; rinse in cold water then drain well. Place spinach tortellini in one bowl and the whole wheat tortellini in another bowl. Add 2 tablespoons salad dressing to each bowl; toss gently to coat. Place tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with all of spinach tortellini, feta cheese, red onion and basil; drizzle with remaining 1 tablespoon salad dressing. Top with all of the whole wheat tortellini, cucumbers, artichokes and olives. Cover and refrigerate for at least 1 hour before serving. Season with pepper and sprinkle with Parmesan cheese before serving.
INGREDIENTS
1 package (9 ounces) refrigerated spinach cheese tortellini
1 package (9 ounces) refrigerated whole wheat three-cheese tortellini
6 tablespoons bottled light Greek or Italian dressing, divided
2 cups cherry or pear tomatoes, cut in half
1 cup (4 ounces) crumbled feta cheese
1/2 medium red onion, thinly sliced
1/2 cup shredded fresh basil
1 1/2 cups sliced cucumber
1 can (13.75 ounces) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)
1 can (6 ounces) pitted whole ripe olives, drained (about 1 1/3 cups)
Ground black pepper
1/2 cup (1.5 ounces) freshly shredded Parmesan cheese
DIRECTIONS
Prepare pasta according to package directions; rinse in cold water then drain well. Place spinach tortellini in one bowl and the whole wheat tortellini in another bowl. Add 2 tablespoons salad dressing to each bowl; toss gently to coat. Place tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with all of spinach tortellini, feta cheese, red onion and basil; drizzle with remaining 1 tablespoon salad dressing. Top with all of the whole wheat tortellini, cucumbers, artichokes and olives. Cover and refrigerate for at least 1 hour before serving. Season with pepper and sprinkle with Parmesan cheese before serving.
TOASTED JAVA CHIP CRUMBLE
INGREDIENTS
6-8 honey graham cracker squares, divided
6 large marshmallows
2 cups Java Chip HÄAGEN-DAZS All Natural Ice Cream, divided
2 tablespoons chopped pecans, toasted
DIRECTIONS
Preheat broiler to medium heat and adjust rack to 6 inches from heat source. Place a piece of foil on a baking sheet. Place 2 graham cracker squares in a small plastic bag. Crush to make very fine crumbs. Break remaining graham crackers into bite-size pieces and divide between 4 serving dishes. Dip a sharp knife in water and cut marshmallows in half. Place graham cracker crumbs in a small dish. Press cut side of marshmallows into crumbs. Place marshmallows crumb-side-down on prepared baking sheet. Scoop ½ cup ice cream into each serving dish. Broil marshmallows for about 45 seconds or until golden brown. Immediately lift marshmallows from pan with a thin spatula and place 3 in each dish. Sprinkle with nuts and remaining graham cracker crumbs.
6-8 honey graham cracker squares, divided
6 large marshmallows
2 cups Java Chip HÄAGEN-DAZS All Natural Ice Cream, divided
2 tablespoons chopped pecans, toasted
DIRECTIONS
Preheat broiler to medium heat and adjust rack to 6 inches from heat source. Place a piece of foil on a baking sheet. Place 2 graham cracker squares in a small plastic bag. Crush to make very fine crumbs. Break remaining graham crackers into bite-size pieces and divide between 4 serving dishes. Dip a sharp knife in water and cut marshmallows in half. Place graham cracker crumbs in a small dish. Press cut side of marshmallows into crumbs. Place marshmallows crumb-side-down on prepared baking sheet. Scoop ½ cup ice cream into each serving dish. Broil marshmallows for about 45 seconds or until golden brown. Immediately lift marshmallows from pan with a thin spatula and place 3 in each dish. Sprinkle with nuts and remaining graham cracker crumbs.
