The combination of strawberries and champagne is classic. I decided to incorporate that combo into a whipped cream; instead of champagne, I used a sparkling Italian wine varietal called Prosecco... feel free to use whichever you prefer.
     (Note - After making this dish for photos, I thought of a slight variation to call this a Frozen Strawberry Icebox Pie if you: 1. Use the whole pie crust and make a whole pie. 2. Triple the amount of strawberry puree and omit the step to strain it. 3. Freeze it!)

---Karly


STRAWBERRIES N' CREAM BITES

Pie crust (store-bought or from-scratch)
Sugar for sprinkling
1 ¼ cups heavy cream
3-4 tablespoons sugar
2 cups sliced strawberries
3-4 tablespoons Prosecco, or other sparkling wine

     Roll out the pie crust and sprinkle lightly with sugar. Gently press the sugar into the crust with your fingers. With a round cookie cutter, cut out circles of crust and press into a mini muffin tin. Bake the shells at 425 degrees for 8-15 minutes, or until golden brown. When the shells are done, take them out of the muffin tin and put on wire racks to cool completely.

     Wash your strawberries, cut off the tops, and cut them in half. Puree in a food processor or blender with just a bit of water. Press the mixture through a sieve into a small bowl; discard the solids. Put the
heavy cream into a large bowl and beat on high speed with a mixer until it starts to form soft peaks.

     Stop the mixer, and add the strawberry puree, sugar, and Prosecco. Beat the cream on high speed until all ingredients are incorporated and the whipped cream is the consistency you like.

Spoon the whipped cream into the mini pie shells and enjoy!

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     I’ve seen recipes for baking chicken in wine, but decided that I wanted to try it with fish. This is what I came up with. It’s quick, easy to make, healthy, and it tastes good! Make it this week!

---Karly


WINE-BAKED FISH WITH 
BUTTERED MUSHROOMS

4 fillets white fish (I used cod)
1 cup dry white wine
1 package sliced baby portabella mushrooms
1-2 shallots, thinly sliced
Handful of Italian parsley, chopped
Salt and Pepper
1 tablespoon butter

     Preheat the oven to 425 degrees. Season the fish with salt and pepper, and place in baking dish. Pour the wine over the fish. Scatter the shallots and mushrooms over the fish. Bake at 425 degrees until
fish is opaque and flakes easily with a fork, about 10-20 minutes. (The cooking time will depend on the thickness of your fish.) Remove fish to a plate and cover with foil to keep warm. 
     Pour the wine, mushrooms, and shallots into a medium saucepan, and bring to a boil over medium-high heat. Cook for 10 minutes, until reduced down by about half. Stir in the butter, and season with salt and pepper.

Serve the fish with sauce spooned over it.
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     I came up with this idea while brainstorming about what to make for white wine week. I was only cooking for two, so I wrote the recipe accordingly… you’ll need to double (or triple) the quantities depending on the number of people you’re serving. 
     One word of advice when cooking with wine: always use something that you like to drink. I promise, your finished dish will taste much better if you’re using a wine that you like. As for the way this one turned out…it’s fantastic!!  Try it this week!

---Karly


ROASTED CAULIFLOWER GRATIN

½ head of cauliflower, cut into bite size pieces
2 tablespoons flour
2 tablespoons butter
½ cup milk
½ cup dry white wine (I used a blend)
¼ cup freshly grated Romano cheese
Panko bread crumbs
Olive oil
Salt and pepper

     Drizzle the cauliflower with olive oil, and season to taste with salt and pepper.  Roast at 400 degrees for 20-30 minutes, until easily pierced with a fork and nicely browned on the edges.  Put the cauliflower into a baking dish and set aside.  

     In a medium saucepan, over medium-high heat, melt the butter. Whisk in the flour, and cook, stirring constantly, for 1-2 minutes.  Whisk in the milk and wine, and cook, stirring, until it thickens to your desired consistency.  Take the sauce off of the heat, stir in the cheese, salt, and pepper.   Pour the sauce over the cauliflower.

     In a small bowl, mix some Panko breadcrumbs (use as much as you want for the top of the gratin) with some olive oil.  The idea is to get the breadcrumbs coated so that they brown nicely in the oven.  Sprinkle the Panko over the cauliflower.  Bake at 400 degrees until the top is browned, about 15-20 minutes. 

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     Well, guys, I'm quite proud of this one! This one kind of stewed around in my head: I wanted to do a white sangria, but that's just a beverage. How could I incorporate this into a dessert? CAKE!
     Mango, pineapple, peach and strawberry. In a cake. Oh, yes. It turned out great!
--- Jenny


STRAWBERRY WINE CAKE WITH 
WHITE SANGRIA FROSTING


Cake:

1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 stick of unsalted butter, softened at room temperature
3/4 cup granulated white sugar
2 large eggs, room temperature
2/3 cup white wine (I used a white zinfandel/chardonnay blend) 
1/2 cup sliced strawberries
     
     Preheat oven to 350 degrees. Grease a 9" round baking pan and place a circle of parchment paper in the bottom.

     Sift together flour, baking powder, baking soda, and salt. Beat butter with sugar until light and really fluffy (about 2 minutes). Add the eggs one at a time, beating each well until incorporated. Add vanilla extract. Alternate adding the wine and the flour mixture, mixing only until both are blended. Fold in strawberries. Pour the batter into cake pan and smooth out the top. 

     Bake for about 45 minutes, or until the top turns golden and puffs slightly. A cake tester inserted in the center should come out clean. Remove from oven and allow to cool in the pan for 10 minutes before removing onto a dish. Slice cake into two layers and allow to cool completely. Spread a thin layer of frosting on lower layer. Follow with a generous spread of sangria mixture. Place top layer and spread with remainder of frosting.

White Sangria Frosting:

1 mango, peeled and seeded
1/2 cup fresh chopped pineapple
1 peach, peeled, seeded and chopped
1/2 cup sliced strawberries
1/2 cup white wine (I used a white zinfandel/chardonnay blend)
1 stick butter, room temperature
2 1/2 cups powdered sugar
2/3 cup sangria mixture     

     Bring fruits and wine to a simmer over medium heat. When fruit has softened, transfer to a food processor and blend until the mix becomes a puree. Allow to cool. (If you want it to cool faster, place bowl of puree in a water bath and stir to cool.) This constitutes the "sangria mixture" mentioned in the above cake recipe.

     In a medium bowl, beat butter one minute, then add powdered sugar, 1/2 cup at a time. Add fruit mixture until desired consistency is reached.

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     Roasted chicken is such a cinch, and my husband loves how easy it is on his stomach, for one thing. For another, preparing it with herbs not only makes it taste great, but it also makes it SMELL incredible!    
     Recently, for Raspberry Week, I did a Rosemary Roasted Chicken with Balsamic Raspberry Sauce. This time, I decided to make a salad out of it an give it a really great dressing - with bacon! Enjoy this one!
 --- Jenny

THYME-ROASTED CHICKEN SALAD WITH
WARM WHITE WINE & BACON DRESSING



1 whole chicken
10-12 short sprigs fresh thyme
olive oil
salt and pepper
2-3 cloves garlic
1-2 cups white wine
3-4 strips bacon, prepared and chopped
distilled vinegar
1/2 teaspoon corn starch
salad greens

     Preheat oven to 400 degrees Farenheit. Remove chicken from packaging and transfer to baking dish. Drizzle with olive oil so that chicken's surfaces are glazed with the olive oil. Scatter sprigs of thyme throughout the dish, even on the chicken. Salt and pepper the chicken. Place whole cloves of garlic in dish. 
     Bake, covered with aluminum foil. After thirty minutes, remove foil and add wine. Continue to make until internal temperature reaches about 170 degrees, or another 15-30 minutes. Allow to cool enough to slice and handle. 
     In a food processor, blend wine and juices from chicken with bacon. Taste and add vinegar to taste. If you want a thicker dressing, add a small amount of corn starch to dressing in a skillet over low heat. Serve over arugula, spinach, or other salad greens.

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     Welcome to WHITE WINE WEEK! I had a couple ideas for an appetizer: at first, I wanted to do a risotto, but that's so popular, I figured my idea had probably already been done. Then I thought of a hummus, which seems to be one of our favorites here on KP. We love hummus and pesto! And there are countless ways to make them! 
     So I thought up a classy hummus. It's super easy, and FANTASTIC! I used grapeseed oil rather than olive oil, because grapeseed has a more delicate flavor. Olive oil, depending on the kind you use, can overpower the simplicity of a dish. 
     Also, roasted garlic gives it a nuttier, sweeter flavor. All you have to do to roast a bulb of garlic is place it in a baking dish with a small amount of olive oil and allow it to bake at 400 for about 20-30 minutes.
     Too, it seems every list of ingredients on a can of beans includes some sort of preservative, so I chose to cook my own beans - soaked overnight and boiled for 45 minutes. 
     As is the case with most of our recipes, you can substitute some of these things, but it tastes best as written.

---Jenny


WHITE BEAN & MUSHROOM HUMMUS


4 ounces (half a carton) sliced baby bella mushrooms, chopped
3/4 cup dry white wine
3/4 cup (or less) chicken broth
1 cup navy beans, cooked (or 1 can navy beans)
3 large cloves roasted garlic
grapeseed oil

     In a skillet over medium-high heat, saute mushrooms in wine. Allow to reduce. After 10-15 minutes, add chicken broth and one diced clove of roasted garlic and allow to reduce. 
     When mushrooms have softened and absorbed most of the liquid, blend in a food processor with beans and remaining garlic. Add a couple more teaspoons of chicken broth and stream in about 1/4 cup grapeseed oil to smooth the mixture.
     Serve with fresh vegetables or crackers.
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     Ugh. By the skin of my teeth again! Sorry for the wait on this one. This was one of those see-what's-in-the-fridge-and-throw-it-together things that ended really nicely! I know, I know... beef and raspberries? Well, don't knock it 'til you've tried it!

---Jenny

CHEESY BEEF &

RASPBERRY PURSES

½ pound ground beef
½ small onion, diced
1 jalapeno, seeded and diced
handful of cilantro, chopped
4 ounces cream cheese
2-3 ounces Greek yogurt
½ cup mozzarella cheese, shredded
1/3 cup fresh raspberries, chopped
wonton wraps

     Brown meat over medium heat. About mid-way through, add onion and jalapeno and stir occasionally to saute. 
     Adjust heat to medium-low, and add cilantro, cream cheese, yogurt, and mozzarella. Allow to soften and stir to combine. Fold in raspberries. 
     Spoon a tablespoon or two onto wonton wrap, gather all four edges together and fold edges together. Place in mini-muffin tin and bake at 400 for 10-15 minutes until edges brown.

Makes about 24.

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     I was trying to decide what to do with fresh raspberries for an appetizer when this idea just came to me. It’s easy to make and something that you can make a day ahead if you want. In fact, I would recommend making them a day ahead so that you give the flavors time to marry. Enjoy!

---Karly


RASPBERRY, BACON & BLUE CHEESE PINWHEELS

8 ounces cream cheese, softened
¼ cup whole raspberries, chopped
¼ cup chopped green onion
3-4 slices bacon, cooked and crumbled
¼ cup blue cheese crumbles
Salt and pepper to taste
Fresh spinach leaves
4 8"-Tortillas

     Mix the cream cheese, raspberries, green onions, bacon, blue cheese, salt, and pepper in a bowl until well combined. Spread a tortilla with the mixture. 

     Lay spinach leaves in a single layer on top of the cream cheese mixture. Roll up the tortilla lengthwise, wrap in plastic wrap, and refrigerate for 1-2 hours, or overnight. 

     Repeat with remaining cream cheese mixture and tortillas. When ready to serve, unwrap the tortillas and slice crosswise. 

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     I love fish, and I try to eat it once or twice a week. I’m always looking for new and different ways to prepare it, and raspberry week gave me an opportunity to come up with one myself. This is the best kind of main dish: easy, quick, healthy, and delicious!! Go make it tonight!

---Karly


RASPBERRY-DIJON GLAZED SALMON

2 ½ tablespoons Dijon or spicy brown mustard
3 tablespoons raspberry preserves
1-2 teaspoons honey
4 boneless, skinless salmon fillets

   Preheat your oven to 400 degrees. In a small bowl, whisk together the mustard, preserves, and honey.

   Arrange the salmon fillets on a baking sheet, and brush generously with the raspberry mustard mixture.

   Bake the salmon for 15 minutes at 400 degrees, or until the fish flakes easily with a fork.

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     Get this: great minds truly think alike, because Karly and I made the same dessert this week - the Raspberry Shortbread Cutout Cookies. So on the spur of the moment, I had to come up with a second dessert for you: Lavender Scones with Raspberry Jam. Think "sweet biscuit with jelly". Great with a cup of tea or coffee.
     And a huge thanks goes to Mystic Blue Spice Company for contributing a nice big sample of their Lavender Sugar!

--- Jenny


LAVENDER SCONES WITH RASPBERRY JAM

2 cups all-purpose flour
1/4 cup lavender sugar 
(or 1/4 cup sugar plus 2 tablespoons lavender flowers)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled butter
1/2 cup buttermilk
raspberry jam

     In a medium bowl, combine dry ingredients. Cut in butter until mixture resembles dry crumbs. (This is better achieved in a food processor) Add buttermilk and hand stir until just mixed. 
     Turn onto a floured surface and knead 4 or five times, shape into a ball, and flatten to about 1/2 inch thick on a baking sheet. Use a knife to cut the dough into 8-10 pieces. 
     Sprinkle with a bit of remaining sugar. Bake at 350 for 20-25 minutes or until lightly browned.

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