Page 19 - Florida Sentinel 11-9-18

Recipes
GARLIC BREAD
INGREDIENTS:
• 4 cloves garlic, crushed
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 loaf crusty bread, split
• 3 tablespoons grated cheese,
• Parmigiano or Romano, optional
• Chopped fresh parsley
DIRECTIONS:
– Combine garlic, butter, and oil in
a microwave safe dish or in a small
saucepan. Heat garlic and butter
and oil in microwave for 1 minute or in a small pot over moderate- low heat for 3 minutes.
– Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprin- kle with cheese, if using, and parsley.
– If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.
ROASTED VEGETABLES SALAD
INGREDIENTS:
• 2 medium delicata squash, unpeeled
• 2 cups Brussels sprouts, cut in half through the stem
• 1/2 cup pumpkin seeds
• 3 tablespoons olive oil
• 2 medium turnips, cut into 1 1/2-inch wedges
• 2 carrots, cut into 2-inch pieces
• Kosher salt and ground black pepper
• Balsamic Vinaigrette, recipe follows
DIRECTIONS:
• 1 cup fresh parsley leaves
• 1/2 cup currants
• 4 ounces crumbled goat cheese
BALSAMIC VINAIGRETTE:
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons Dijon mustard • 1 clove garlic, smashed and minced
• Kosher salt and ground black pepper
– Preheat the oven to 425 degrees F.
– Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
– Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
– Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving plat- ter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
BALSAMIC VINAIGRETTE:
– In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.
KEY LIME PIE
INGREDIENTS:
• 2 cups graham cracker crumbs
• 1/4 cup brown sugar, firmly packed
• 1/2 cup butter, melted
• 1 cup heavy whipping cream • 1/2 cup sugar
DIRECTIONS:
• 1 (12 oz) can sweetened condensed milk
• 3/4 cups key lime juice
• 1 tablespoon key lime zest • 1 pint half and half
lime slices, for garnish
– Preheat oven to 350 °F.
– In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
– In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half and half. Once the mix- ture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.
FRIDAY, NOVEMBER 9, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B