Page 19 - Florida Sentinel 2-8-19

Recipes
OVEN ROASTED PARMESAN BRUSSEL SPROUTS
INGREDIENTS:
• 1 1/2 lbs brussel sprouts (trimmed & halved) •2 tablespoons olive oil
•1/3 cup parmesan cheese
•1 teaspoon garlic powder
•1/2 teaspoon salt •1/4 teaspoon pepper
DIRECTIONS:
– Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.
– In a bowl, combine brussel sprouts (that have
been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.
– Spread onto the cookie sheet making sure they are not touching. – Cook for 16-18 minutes. Serve immediately.
GARLIC MASHED POTATOES
INGREDIENTS:
• 3 pounds Idaho potatoes, peeled
• 6 cloves garlic, peeled
• 3/4 cup hot milk
• Salt and freshly ground black
pepper
• 6 tablespoons unsalted butter,
softened, or 2 tablespoons olive oil
DIRECTIONS:
– Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are ten- der; about 20 minutes.
– Drain the potatoes and garlic and mash the potatoes and gar- lic together. Stir in the hot milk, season to taste with salt and pep- per and add the butter (less if desired) or oil. Serve at once.
LEMON POUND CAKE
INGREDIENTS:
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons lemon zest
• 1 cup (2 sticks) butter, at room
temperature
• 2 1/2 cups sugar
• 6 large eggs, at room temperature • 1 cup sour cream, at room tem-
perature
• 2 tablespoons freshly-squeezed
lemon juice
• 1 teaspoon pure lemon extract
INGREDIENTS:
• 1 1/2 cups powdered sugar
• 2-3 tablespoons freshly-squeezed lemon juice
DIRECTIONS:
– Arrange a rack in the center postition of the oven and pre- heat to 325°F. Generaously grease and flour a 12-cup bundt pan and set aside.
– In a large bowl, whisk together the flour, baking soda, salt, and lemon zest. In another large bowl, use an electric mixer to cream together the butter and sugar. Increase the speed to medium-high and beat for about 5 minutes until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
– With the mixer set to low speed, alternately add half of the flour mixture, half of the sour cream, and then the remaining flour mixture, sour cream, lemon juice, and lemon extract. Mix until all ingredients are just combined, taking care not to overmix.
– Transfer the batter to the prepared pan, smooth the top with a spatula, and firmly tap the pan on the counter to release any air bubbles. Bake for 1 hour and 15 minutes (up to 1 hour hour and 30 minutes) until a few moist crumbs stick to a toothpick inserted in the center. Cool cake in the pan for 15 minutes before turning out onto a wire to finish cooling completely.
– For the glaze, measure the powdered sugar into a bowl and stir in 2 tablespoons lemon juice with a spoon until completely smooth. Add a bit more lemon juice if the glaze is too thick. Driz- zle the glaze over the cooled cake and allow to harden and set. If desired, garnish with additional lemon zest.
FRIDAY, FEBRUARY 8, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B