summer recipes

[iwishiwasthere]

Any good summer recipes you would like to share? I made a white sangria for friends and really liked it. It did not last long.

1 Bottle of white wine (your fav)
2/3 cup white sugar
3 oranges (sliced)
1 lemon (sliced)
1 lime (sliced)
1 apple thinly sliced

1/2 liter of ginger ale or club soda I used ginger ale.

PREPARATION:
Pour wine in the pitcher and squeeze the juice from half the oranges, lemons and limes into the wine. Toss in the other fruit. and add sugar. Chill overnight. Stir well. Add ginger ale or club soda just before serving.

Frozen grapes make good ice cubes. The fruit is tasty as well.

 

[DD]

Giada made this this morning--Audie, maybe you can use up your Limoncello this way:


Limoncello Cheesecake Squares Recipe courtesy Giada De Laurentiis

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur*
2 teaspoons vanilla extract
4 large eggs, at room temperature
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve. *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets.

 

[iwishiwasthere]

Giada made this this morning--Audie, maybe you can use up your Limoncello this way:


Limoncello Cheesecake Squares Recipe courtesy Giada De Laurentiis

Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur*
2 teaspoons vanilla extract
4 large eggs, at room temperature
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve. *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets.

Yummy!

 

[ItzKatzTime]

GiGi's West Indies Salad

My mother was the best cook and loved to be in the kitchen. She always made this for "her girls" (and my dad) in the summer as a way to cool us off after long days of swimming, fishing, skiing, crabbing, or just lying around in the hammocks. It's delish!

2 pounds lump white crab, picked
3 bunches green onions, finely dice only the white and divide in half
1 teaspoon salt, or to taste
1 teaspoon white pepper, or to taste
Cracked ice to cover crab mixture
1/2 cup vegetable oil
1 1/2 cup white vinegar

GiGi's recipe calls for crab and onions to be layered while marinating.
Start with a large glass bowl and place one layer of crab on bottom, then add a layer of diced onions (about 1/2) on top of crab, then another layer of crab, the other 1/2 of onions, and finally the top layer will be the yummy white lump crab. Salt and pepper as you layer.

Pour cold water over the layers just until it covers the top crab mixture. Next, cover with cracked ice so it completely covers both crab mixture and water. Pour oil over the ice.....then the vinegar. Cover and let marinate for 24 hours in refrigerator. DO NOT STIR. This salad is best when it is very cold.

Okay...when you are ready to serve the West Indies Salad take it out and toss gently with large serving spoon and fork. This keeps the lump crab from breaking apart. In a salad bowl place leaf lettuce of your choice and use an ice cream scoop to spoon this wonderful crabmeat salad onto the middle of lettuce. To garnish sprinkle with paprika and add a lemon wedge along side. Serve with your favorite gourmet crackers!

;-) Yields 4-6 servings

Enjoy!

 

[DD]

This thread is so wrong....but I love it!!!
Kat, I want that salad with IWIWT's white sangria!!! NOW!!!!!!!!!

 

[butterbean]

a great summer drink is to drop a sugar cube in a champagne flute, and cover it with Angostura bitters, about half an ounce. Add one ounce limoncello, and fill flute with prosecca, a light Italian champagne, though any champers will do. oooh la la. Don't know the name of the drink, any suggestions?

 

[DD]

a great summer drink is to drop a sugar cube in a champagne flute, and cover it with Angostura bitters, about half an ounce. Add one ounce limoncello, and fill flute with prosecca, a light Italian champagne, though any champers will do. oooh la la. Don't know the name of the drink, any suggestions?

YUM! I want this too! A name......hmm.......I'll get back to ya.

 

[shakennotstirred]

Thanks for starting this thread. I have got some delicious recipes from this board!

I made these for a party on Tuesday & they were a huge hit. Although I don't like olives so I substituted salami & pepperoni. I think cherry tomatoes would be good as well.

Tortellini Kabobs

Ingredients:
1 16 oz package prepared tortellini
1/4 cup extra virgin olive oil
2 Tablespoon fresh lemon juice
2 cloves minced garlic
2 Tablespoons freshly chopped parsley
2 teaspoons dried basil
1 1/2 teaspoons crushed red pepper
1/8 teaspoon black pepper
1/8 teaspoon salt
2 medium red peppers cut into 24 cubes
48 black pitted olives
1 pound smoked mozzarella cut into 48 cubes
24 small skewers - 4" to 5" long

Method
Prepare tortellini according to package directions. Drain and set aside. In a medium mixing bowl combine olive oil, lemon juice, garlic, parsley, dried basil, crushed red peppers, black pepper and salt. Mix until well combined. Add tortellini, cubed red peppers, olives and cheese. Marinate for 3-6 hours. To prepare the skewers, add an olive, a cheese cube, a cubed red pepper, a tortellini, another cheese cube and another olive. Repeat until you've made 24 skewers.

 

[ItzKatzTime]

This thread is so wrong....but I love it!!!
Kat, I want that salad with IWIWT's white sangria!!! NOW!!!!!!!!!

Me too....let's all get together and have a par-tay! Yummy----everyone could bring a summer recipe!

I could use that WhiteSangria NOW! AND, I need some ITZKATZTIME!!!!!

 

[DD]

SNS--Sounds delish!!

Kat--I think that's a wonderful idea!! We can have a pot-luck on the beach!!!