Page 21 - Florida Sentinel 1-11-19

Recipes
CheeseStuffedPullApartBread FreshHerbsandTomatoSalad
INGREDIENTS:
• 1 round loaf artisan bread (16- to 20-ounce loaf)
• 1 1/2 to 2 cups (6 to 8 ounces) shredded cheese, like Monterey Jack, mozzarella, provolone, cheddar, or a mix
DIRECTIONS:
• Optional mix-ins: cooked bacon or sausage, minced chives or sliced green onions, red pepper flakes, chili pow- der
• 1/4 cup unsalted butter
– In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic. Add sumac, salt and a generous sprinkle of freshly ground pepper.
– Add the lemon juice, white wine vinegar, and extra virgin olive oil. Toss well to combine.
– Taste and adjust the salt to your liking.
– Transfer to a serving platter or bowl. Top with large slices of quality feta cheese (optional).
INGREDIENTS:
• 6 to 7 medium-size heirloom tomatoes, sliced into wedges
• 1 medium-size red onion, thinly sliced into half moons
• 3 garlic cloves, chopped or minced
• 1 packed cup chopped fresh parsley leaves
• 1 packed cup chopped fresh dill
DIRECTIONS:
• 2 1/2 tsp ground sumac
• Salt and freshly ground pep- per
• 1 lemon, juice of
• 2 tsp white wine vinegar
• 1/3 cup Early Harvest Greek extra virgin olive oil
• Feta cheese, optional
– Preheat the oven to 350°F.
– Slice the bread into cubes: Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached.
– Combine the cheese with any mix-ins: Toss the cheese and mix-ins together in a small bowl. This helps make sure the in- gredients are evenly distributed when you stuff the bread.
– Stuff the cheese into the bread: Gently stuff the cheese into the bread between the slices. Stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts — it's a bit easier this way! It also helps to have a helper who can hold the slices apart while you stuff.
– Pour melted butter over top: Transfer the stuffed loaf to a sheet of foil. Melt the butter in the microwave, then pour evenly over the loaf.
– Wrap the loaf tightly in foil.
– Bake the loaf: Bake the loaf for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy.
– Serve immediately: Serve the loaf while still hot from the oven.
Lemon Pie
• 1 package (8 ounces) cream cheese, softened •1/2 cup sugar
•1 can (15-3/4 ounces) lemon pie filling, divided •1 carton (8 ounces) frozen whipped topping, thawed •1 graham cracker crust (9 inches)
DIRECTIONS:
– In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling.
– Fold in the whipped topping. Spoon into crust. Spread re- maining pie filling over cream cheese layer.
– Refrigerate for at least 15 minutes before serving.
INGREDIENTS:
FRIDAY, JANUARY 11, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B