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Sunday, January 18, 2009

Whole Wheat Orzo with Tomato and Feta

1/2 lb. Whole Wheat Orzo (about 1 and 1/3 cups)
salt and pepper to taste
2 Tbsp Butter
1 C feta, crumbled
handful of parsley, chopped
1/2 pint grape tomatoes, halved
lemon zest and juice of one lemon

Cook orzo to package directions, drain. Melt butter and add feta until both are creamy and melted. Mix in cooked orzo, parsley, tomatoes and lemon zest and juice. Stir until combined and heated through. Serve hot.

Sweet Potato Bisque

Sweet Potato Bisque

2 T unsalted butter
3-4 cloves garlic, minced
1 tsp ground thyme
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 C chicken stock (or veg stock)
2 dried bay leaves
4 large sweet potatoes (about 1 and 1/2 lbs), peeled and cubed
1 Tbsp light brown sugar
1/2 C heavy cream
1/2 C fat free half and half
1 Tbsp dry sherry

red pepper flakes to taste
salt and pepper to taste

Melt butter over med heat and add garlic. Saute 1 minute (do not brown). Add thyme, cinnamon, nutmeg and stir another minute. Add stock, sweet potatoes, bay leaves, brown sugar. Stir and bring to a boil over high heat. Simmer over med to med high heat for about 20 minutes or until potatoes are very tender. Take out Bay Leaves and puree with Immersion Blender. Add cream and half and half. Add sherry and adjust seasonings if necessary. I toasted some pumpkin seeds and garnished with them.

Saturday, January 17, 2009

Key Lime Trifle

So I had my family over for brunch, and for my father in law (who loves key lime pie) I made Key Lime Trifle....also a co worker just bought me a trifle dish. It is a time consuming recipe, but sooo worth it!

Key Lime Trifle

Lime zest
key lime poundcake (recipe follows), cut into squares
Tuaca Liquor
Key lime custard (recipe follows)
1 pint heavy whipping cream (whipped until stiff peaks form)

Assembly: Layer key lime custard, key lime poundcake, sprinkle poundcake with tuaca liquor and then contine layering in the same order. End with layer of poundcake, key lime custard, and whipped cream. Garnish with lime zest and graham cracker crumbs.

Key lime poundcake:

1 C butter
1/2 C shortening
2 C granulated sugar
5 eggs
3 C all purpose flour
1/2 tsp baking powder
1/2 C milk
1/2 C key lime juice
1 1/2 Tbsp vanilla extract
zest of one lime

Preheat oven to 325 degrees F. Grease and flour 10 inch tube pan. Mix flour and baking powder. Cream butter, shortening and sugar. Beat in eggs one at a time. Beat in flour and milk (alternating). Mix just until incorporated. Add lime juice and lime zest and vanilla. Pour into pan and bake for about 90 minutes or until toothpick comes out clean. allow to cool 10 minutes. Turn into wire rack. Once cooled, cut into cubes

Key Lime Custard

2 (14oz) cans sweetened condensed milk
1 Cup Key Lime juice
8 oz mascarpone cheese

Mix all ingredients together.