You are here: Seasoned Cooking » All Issues » April 2004 Issue » This Article » Page 2
 
April 2004 Issue
No Ham or Lamb Here!
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Kitchen Kapers.Com

Kitchen Kapers offers the best kitchen accessories for sale online 24 hours per day 7 days a week. We specialize in Bakeware, Cookware, Cutlery, C...

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

Trusts-marketing Directory

Categorized directory for UK online shopping websites with integrated product comparison search engine

Watkins

Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...
 

Steamed Asparagus with Lemon Pepper Sprinkle

There are few ingredients as fresh and perfect as asparagus this time of the year. Enjoy it with abandon and make sure you include it in special menus like this one.
  • 2 lbs. fresh asparagus
  • 2 T. fresh lemon zest
  • 2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 2 T. butter
Break the woody ends off the asparagus and slice it into 2-inch pieces. Place in a steamer basket and steam until crisp-tender, about 7 minutes. Meanwhile, combine the lemon zest, salt and pepper in a small bowl. Place the steamed asparagus in a serving dish and dot with the butter. Sprinkle the lemon zest mixture over the top and serve.
  • Yields: 6-8 servings
  • Preparation Time: 15 minutes
 

 

Strawberry-Rhubarb Crisp

Rhubarb is just coming into season and it's always a treat in our home. Pairing it with its soul mate, strawberries, makes this simple dessert a true sign of spring.
  • 2 c. quartered fresh strawberries
  • 2 c. diced fresh rhubarb
  • 2/3 c. sugar
  • 3 T. quick cooking tapioca
  • 1/2 c. sweet red wine
  • 1 tsp. vanilla extract
  • 1/2 c. rolled oats
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1/2 c. flaked coconut
  • 1/2 c. canola oil
Preheat the oven to 350 degrees.

Toss the fruit with the sugar and tapioca and place it in a saucepan. Add the wine and bring to a boil over medium-high heat, stirring often. When the mixture becomes thickened and bubbly, remove from the heat and add the vanilla extract. Pour the mixture into a deep baking dish.

Combine the remaining in a small bowl and sprinkle over the fruit. Bake in the preheated oven for 20 minutes or until the topping is crisp and light golden brown. Serve warm by itself or with vanilla ice cream.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.