Lemony Beet Dip

Posted on May 18, 2016 by admin
Lemony Beet Dip
My family loves beets in red, yellow, pink, and any other color we can get our hands on. This bright red spread is a favorite of ours on pita chips and sliced celery. It’s a refreshing change, in color and taste, from standard hummus. Try it with spinach and sweet onions on a tortilla for a colorful wrap for lunch.
Makes 2 cups
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Ingredients
  1. 2 lb. beets with green tops
  2. 1 garlic clove
  3. 3⁄4 cup pecan halves
  4. 1⁄2 cup extra virgin olive oil
  5. Zest of 1 lemon (about 2 tsp.)
  6. 1⁄4 cup fresh lemon juice
  7. 1⁄2 tsp. table salt
  8. 1⁄3 cup finely crumbled feta cheese
  9. Garnish: chopped fresh chives
  10. Crackers or crostini
Instructions
  1. Preheat oven to 400°F. Remove tops from beets, reserve for another use. (Refer to page 26.) Wrap beets in heavy-duty aluminum foil, making sure to seal completely into a packet so steam can’t escape. Roast at 400°F for 1 hour and 45 minutes or until soft. Cool to room temperature and slip off peeling. Cut beets into fourths.
  2. Pulse garlic in a food processor until finely minced. Add pecans; pulse to finely chop. Add beets; pulse. Add olive oil and next 3 ingredients; process until smooth.
  3. Transfer to a serving bowl or shallow dish. Top with 1⁄3 cup finely crumbled feta. Serve with crackers or crostini.
Notes
  1. Excerpted from The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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Vanilla Custard and Lemon Cupcakes

Posted on May 10, 2016 by admin
Vanilla Custard and Lemon Cupcakes
Yields 24
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Cupcakes
  1. • 1 package (16.5 ounces) lemon cake mix
  2. • 1/2 cup sour cream
  3. • 1/2 cup water
  4. • 1/3 cup vegetable oil
  5. • 3 eggs
Icing
  1. • 1/4 cup heavy whipping cream
  2. • 1 package (10 ounces) Wilton Limited Edition Vanilla Custard Candy Melts Candy
  3. • 2/3 cup solid vegetable shortening
  4. • 2 cups confectioners’ sugar (about 1/2 pound)
Instructions
  1. Preheat oven to 350°F. Line muffin pans with baking cups.
  2. In large bowl, beat cake mix, sour cream, water, vegetable oil and eggs with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Divide batter among prepared pans, filling about 2/3 full.
  3. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
  4. In medium microwave-safe container, combine Vanilla Custard Candy Melts Candy and heavy cream. Microwave at half (50%) power 1 minute. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth.
  5. In large bowl, beat shortening with electric mixer until light and fluffy. Add Candy Melts mixture and beat until smooth. Gradually add confectioners’ sugar and beat until light and fluffy. Pipe or spread onto cooled cupcakes.
Notes
  1. © 2003-2015 Wilton Industries. All Rights Reserved
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Lemon Curd (Lemon Cheese)

Posted on May 10, 2016 by admin
Lemon Curd (Lemon Cheese)
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Ingredients
  1. 5 large egg yolks
  2. 1 cup granulated sugar
  3. 1⁄ 2 cup unsalted butter, softened
  4. 1⁄ 2 cup fresh lemon juice
  5. 3 tablespoons lemon rind, no white attached
Instructions
  1. Lightly whisk the egg yolks in a heavy saucepan or bowl, or in a bain-marie, or double boiler.
  2. Whisk in the sugar and butter, then the lemon juice. Stir the egg mixture with a rubber spatula over low heat until thick but still falling easily from a spoon, 5 to 10 minutes, making sure to scrape the sides and bottom occasionally. The temperature should register approximately 170 degrees. (If the mixture simmers at the edges of the pan, quickly strain; it will be usable if smooth and no egg bits remain.)
  3. Add the rind to the egg mixture. Taste for flavor and add more juice or rind if necessary and available.
  4. Remove from the heat and cool.
  5. Store in the refrigerator in a tightly covered jar.
Notes
  1. Yields 2 1/2 cups.
Variations
  1. • To lighten, fold in whipped cream, mascarpone, or meringue before serving.
  2. • Lime, orange, and other citrus juices, as well as cooked caramelized pineapple, are wonderful variations. Adjust the amount of juice as needed, keeping in mind that acid is necessary for thickening the mixture and to lower the pH.
  3. From Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, 2013), used with author's permission.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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