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Champagne Limoncello Cocktails
A sugared rim is a pretty touch—rub a cut lemon wedge on the rim of the glass, and roll in sugar. You needn't purchase expensive Champagne; just be sure to use brut, the driest Champagne, or a dry cava or prosecco.
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients
* 8 (3 x 1/2-inch) lemon rind strips
* 8 tablespoons Limoncello (lemon-flavored liqueur)
* 4 teaspoons fresh lemon juice
* 1 (750-milliliter) bottle brut Champagne, chilled
Preparation
1. Roll up each strip of lemon rind; place 1 into each of 8 Champagne flutes. Add 1 tablespoon liqueur and 1/2 teaspoon juice to each glass. Divide Champagne evenly among glasses. Serve immediately.
Deviled Eggs with Smoked Salmon and Herbs
Use any combination of herbs you like for this easy and tasty starter.
Yield: 8 servings (serving size: 2 stuffed egg halves)
Ingredients
* 8 large eggs
* 1/4 cup fat-free sour cream
* 1 tablespoon chopped fresh chives
* 2 tablespoons reduced-fat mayonnaise
* 1 tablespoon Dijon mustard
* 2 teaspoons minced fresh tarragon
* 2 teaspoons minced fresh dill
* 1/4 teaspoon freshly ground black pepper
* 2 ounces cold-smoked salmon, finely chopped
* 16 small dill sprigs (optional)
* 16 small tarragon sprigs (optional)
Preparation
1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.
Carrot Soup with Yogurt
A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.
Yield: 8 servings (serving size: 1/2 cup soup, 1 tablespoon yogurt, and 1 mint sprig)
Ingredients
* 2 teaspoons dark sesame oil
* 1/3 cup sliced shallots (about 1 large)
* 1 pound baby carrots, peeled and cut into 2-inch pieces
* 2 cups fat-free, less-sodium chicken broth
* 1 teaspoon grated peeled fresh ginger
* 1/2 cup 2% Greek-style plain yogurt
* 8 fresh mint sprigs
Preparation
1. Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
2. Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
3. Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.
Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette
Yield: 8 servings (serving size: about 1 cup)
Ingredients
* 1 pound green and white asparagus, trimmed and cut into (2-inch) pieces
* 2 1/4 teaspoons salt, divided
* 2 tablespoons minced shallots
* 2 tablespoons white balsamic vinegar
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon grated lemon rind
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup (2 ounces) crumbled Gorgonzola cheese, divided
* 1 (5-ounce) package mixed salad greens
Preparation
1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.
Baked Ham with Rosemary and Sweet Vermouth
This succulent ham takes cues from the Mediterranean with piney rosemary and sweet, herbal vermouth.
Yield: 16 servings (serving size: about 3 ounces meat)
Ingredients
* 2 cups sweet vermouth
* 2 tablespoons honey
* 1 (6-pound) 33%-less-sodium smoked, fully cooked ham half
* Cooking spray
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon freshly ground black pepper
* 3 garlic cloves, minced
Preparation
1. Preheat oven to 350°.
2. Bring vermouth and honey to a boil in a small heavy saucepan; cook 16 minutes or until reduced to about 3/4 cup. Remove pan from heat.
3. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Rub ham evenly with rosemary, pepper, and garlic. Bake at 350° for 1 1/2 hours. Brush ham with 1/4 cup vermouth mixture; cover loosely with foil. Bake an additional 45 minutes or until a thermometer inserted in center of ham registers 135°, basting with vermouth mixture every 15 minutes. Place ham on a serving platter; let stand 30 minutes before slicing
Roasted Fingerling Potatoes and Baby Artichokes
Yield: 8 servings
Ingredients
* 6 cups water
* 2 tablespoons fresh lemon juice
* 2 pounds baby artichokes
* 2 tablespoons extra-virgin olive oil
* 1 1/4 pounds small red fingerling potatoes, halved lengthwise
* Cooking spray
* 1 tablespoon butter
* 2 teaspoons chopped fresh parsley
* 1 teaspoon grated lemon rind
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper
Preparation
1. Preheat oven to 425°.
2. Combine 6 cups water and lemon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Place artichokes in lemon water.
3. Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 15 minutes. Drain artichokes; add artichokes to potatoes, tossing to combine. Bake an additional 15 minutes or until tender. Place vegetables in a large bowl. Toss with butter and remaining ingredients. Serve immediately.
No-Knead Overnight Parmesan and Thyme Rolls
Stir the dough together quickly the day before shaping and baking—no kneading necessary. The dough is more like a thick batter; don't add additional flour or the rolls will turn out dry.
Yield: 8 servings (serving size: 1 roll)
Ingredients
* 1/2 teaspoon dry yeast
* 2 tablespoons warm water (100° to 110°)
* 2 tablespoons extra-virgin olive oil, divided
* 1 teaspoon dried thyme
* 1/3 cup 2% reduced-fat milk
* 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
* 1 tablespoon sugar
* 1/2 teaspoon kosher salt
* 1 large egg, lightly beaten
* 1.1 ounces whole-wheat white flour (about 1/4 cup)
* 5.6 ounces all-purpose flour (about 1 1/4 cups), divided
* Cooking spray
* 1/2 teaspoon cracked black pepper
Preparation
1. Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.
2. Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.
3. Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 4.5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)
4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.
5. Preheat oven to 400°.
6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.
Lavender-Scented Strawberries with Honey Cream
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
Yield: 8 servings
Ingredients
* 1/3 cup water
* 1/3 cup sugar
* 1/2 teaspoon dried lavender (such as McCormick)
* 1/2 teaspoon unflavored gelatin
* 1 tablespoon water
* 1/4 cup honey
* 2 tablespoons cornstarch
* 1/8 teaspoon salt
* 3 large egg yolks
* 1 cup 2% reduced-fat milk
* 1 (6-ounce) container 2% Greek-style plain yogurt
* 2 cups quartered strawberries
Preparation
1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
4. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
Source: Cooking Light
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