Truffles and Trifles
711 West Smith Street
Orlando, Florida 32804
(407) 648-0838
www.trufflesandtrifles.com


The wrong newsletter went out - this is the one you should have gotten.
TECHNIQUES - information
QUOTE OF THE MONTH: 
 
"When the mouse laughs at the cat, there's a hole nearby." A Nigerian proverb
 
We have such an exciting class coming up.  On the 24th of July, we have a special guest chef.  In addition to Keith and me, we have the honor of having Rachida Berji, who is originally from Casablanca, Morocco, and will be here for our International Mediterranean Class.
 
And for Date Night, we have a special Beach Boy California night with fabulous food. 
 
I grow tomatoes, and with the recent scare and our school's need for tomatoes, I supplied them from my garden. Someone in a class, said to me that my tomatoes were ugly.  I was shocked!  It was like someone telling you your child is unattractive.  (Even though, truthfully, they weren't the prettiest tomatoes, they tasted great.) 
 
This week, we are in our next to last week of Kids Camp, and the kids are amazing.  Their enthusiasm and joy in developing the recipes and doing the cooking and then taking the leftovers to their parents gives me great pleasure in seeing young people develop skills that will last their whole lives.   I had a mother tell me she came 20 years ago, as she delivered her daughter to me to share the same experience.  OUR LAST WEEK OF CAMP IS COMING UP - JULY 28th, 11:00 AM UNTIL 2:30 PM
 
We have Techniques 2 and Techniques 1 coming up.  Techniques 2 WILL start on August 4th and go through August 25th.  Techniques I starts on September 8th and runs through the 29th. These are four classes (a series for 4 weeks each) for people who cook somewhat but want more confidence and a sense of freedom in the kitchen.  Recipes are often intimidating, and even through I have written thousands of them, I question their effectiveness in teaching people how to cook.  Techniques, on the other hand, teach us how to get the most out of an ingredient and challenge us to use our intuition and follow our palates. 
 
Techniques should be divided into 2 categories.  There are minor ones, which make life in the kitchen smoother and more efficient: tips for quick peeling, stemming, and chopping.  And there are the big ones that turn you into a cook.  Of these, there are surprisingly few.  Once you've gotten a handle on roasting, poaching, grilling, frying, steaming, sauteing, and braising, you will know how to cook most foods, and if you understand the logic of how these techniques work, you will be able to improvise intuitively and give your meals your own special style and identity to your cooking. 
So today I am sharing recipes that I hope will make your summer better and more delicious.  We have some great classes coming up on entertaining - Grilling, Date Night, Seafood, Sushi -   Such fun!  And so many more.  Click here to check out the classes.  www.trufflesandtrifles.com
 
And give the best gift -- a gift certificate for a cooking class.  
 
 
Click on any photo to enlarge

KIDS CAMP

KIDS CAMP

PROTIVITI TEAM

PROTIVITI TEAM

 
 

WATERMELON PICNIC BASKET FRUIT SALAD
(Print this recipe)

 Round watermelon or oblong watermelon
Apples, cut into slices with skin on
Grapes, red and green, cut in half
Strawberries, cut in half
Kiwi fruit, peeled and cut in slices
Mangos, peeled and cut into slices
Fresh pineapple, cored and cut into chunks 

  1. Carve melon into basket with handle. 
  2. Using large melon baller or soup spoon, remove watermelon and set aside.
  3. Cut up apples, grapes, mangos, strawberries, pineapple, and kiwi. 
  4. Toss with watermelon balls and chill before serving.

 

EQUIPMENT NEEDED:
Cutting board                 Very sharp knife                Melon baller  

 

GRILLED OR ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
(Print this recipe)

2 pounds fresh asparagus (24 to 36 medium), trimmed and peeled if thick
4 teaspoons extra virgin olive oil
3 tablespoons balsamic vinegar
Sea salt and freshly ground pepper
Parmigiano-Reggiano cheese

 

  1. Preheat oven to 500 degrees.
  2. In large shallow baking pan, toss asparagus with oil and salt and pepper to taste until coated well.
  3. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes.  Or at this point, grill over medium heat, using gas grill.
  4. Remove pan from oven and drizzle balsamic vinegar over asparagus and toss to coat well. 
  5. Grate Parmigiano over surface of asparagus and put in oven for 1 additional minute. Serve immediately.

 Serves 4 to 6.   

EQUIPMENT NEEDED:
2 shallow baking pans with sides – you can use throw-away aluminum pans
Measuring spoons
Gas grill, if using 

 

LEMONADE
(Print this recipe) 

2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon very cold water
1 or 2 lemons, sliced
Mint sprigs for garnishing 

  1. In a 1-gallon container, place sugar and hot water and stir until sugar dissolves. 
  2. Add lemon juice and cold water.  Stir until well mixed.
  3. Pour lemonade over glasses with ice.
  4. Squeeze slice of lemon on top of each glass.
  5. Garnish with sprig of mint.  

EQUIPMENT NEEDED:
1-gallon container              Ice       
Measuring cups           Cutting board
Knives

 

OLD FASHIONED POTATO SALAD – serves 24
(Print this recipe)

 15 potatoes
9 eggs, hard boiled
2 cups of chopped celery
1-1/2 cups chopped onion
1-1/2 cups sweet pickle relish
3/4 teaspoon garlic salt
3/4 teaspoon celery salt
3 tablespoons prepared mustard (Dijon)
3/4 cup of Hellmann’s mayonnaise or more if needed to taste
Freshly ground black pepper to taste

Optional – a touch of Cayenne to taste (AND YOU MUST TASTE)
12 slices of crispy, fried bacon, chopped or torn into 1/2-inch pieces 

  1. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.
  2. Drain potatoes, cool, peel, and chop.
  3. Place eggs in saucepan and cover with cold water.  Bring water to a boil; cover; remove from heat, and allow eggs to stand in hot water for 10 to 12 minutes.
  4. Remove from hot water, cool COMPLETELY, peel and chop.
  5. In a large attractive bowl, combine potatoes, eggs, celery, onion, relish, garlic salt, mustard, fresh pepper, and mayonnaise.  Mix well together and refrigerate until ready to serve. Then fold in bacon.
  6. While salad is cooling in refrigerator, fry bacon. Drain on paper towels. Set aside until ready to add to potato salad.  Save bacon fat for later use.  

EQUIPMENT NEEDED:
Potato peeler or sharp paring knife           Measuring cups – dry
Measuring spoons                                   Large stock pot
Large saucepan with lid                          Large, attractive bowl
Rubber spatula                                 Large spoon
Cutting board                                 Skillet for frying bacon
Sharp knife                                     Tongs
Paper towels for draining bacon

 

ROASTED ASPARAGUS SALAD
(Print this recipe)

 1 bunch asparagus, trimmed and cooked – steamed lightly for 1-2 minutes or until asparagus turns a bright green
(I use a skillet with an inch of water.)
1/2 teaspoon herbs de province
Freshly ground black pepper to taste
1/2 teaspoon garlic salt
1  .07-ounce package of Italian salad dressing mix, prepared according to package directions
1/4 cup tarragon vinegar
Lettuce leaves
Mayonnaise 

  1. Cook asparagus as directed above.  Remove from skillet and place in a glass dish in a layer. Sprinkle with herbs, pepper to taste, and garlic salt.
  2. Pour prepared salad dressing and vinegar over asparagus, cover and refrigerate overnight.
  3. Serve chilled asparagus on platter covered with pretty lettuce leaves. 
  4. Take some of leftover dressing and mix with mayonnaise and put dollop of mayonnaise on platter to serve with asparagus.    

EQUIPMENT NEEDED:
Measuring spoons                   Large skillet                      Medium bowl                  Platter
Container with lid for making dressing          Measuring cups – wet & dry     

 

EASY FRENCH BREAD
(Print this recipe)

 1 loaf of bakery French bread
1 stick of butter
3 cloves of garlic, skinned and smashed
Aluminum foil 

  1. Cut slices of French bread but not all the way through.
  2. Melt butter with smashed garlic and allow to sit for 2-3 minutes before buttering bread to give garlic a chance to meld with butter.
  3. Using a pastry brush, brush butter mixture on each slice of bread.
  4. Wrap in aluminum foil carefully.  You can either place on grill for about 8 minutes or in oven preheated to 400 degrees for about 15 minutes.  

EQUIPMENT NEEDED:
Small pan to melt butter                Meat pound to smash garlic
Pastry brush                                   Cutting board
Bread knife                                    Aluminum foil
Bread basket with cool napkin to cover bread

 

GRILLED CARAMEL APPLE SLICES
(Print this recipe)

 1/3 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons light-colored corn syrup
1 teaspoon ground cinnamon
3 cups sliced, peeled cooking apples (3 or 4 apples)
1 pint of good ice cream or, even better, make some homemade 

  1. For topping: combine brown sugar, butter, corn syrup and cinnamon in a small bowl; set aside.
  2. Take a 36 x 18-inch piece of heavy foil.  Fold in half and make an 18-inch square.  Place apples in center of foil.  Drizzle with topping.
  3. Bring up opposite foil edges, and seal with a double foil.  Fold in remaining edges to completely enclose the apples, leaving height space for steam to build up.
  4. Grill for 30 minutes or until apples are tender.  Serve apples warm with ice cream.  Serves 6.  

EQUIPMENT NEEDED:
Grill                            Medium bowl                   Flat whisk
Cutting board                  Apple corer                    Sharp knife
Foil                               Small bowl                 Serving platter 

 

GRILLED FLANK STEAK WITH ROSEMARY
(Print this recipe)

 1/2 cup soy sauce
1/2 cup olive oil
4-1/2 tablespoons honey
6 large garlic cloves, smashed and minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried herbs de province
1-1/2 tablespoons coarsely ground black pepper
1-1/2 teaspoons salt
1 – 2-1/4 pounds flank steak 

  1. Mix all ingredients in zip lock.  Add steak and turn to coat.  Cover and refrigerate for 2 hours, turning occasionally.
  2. Prepare barbeque (medium-high heat) or preheat broiler. 
  3. Remove meat from marinade; discard marinade.
  4. Grill steak for medium rare, about 4 minutes per side.
  5. Let steak stand for 5 minutes before cutting.  Cut across grain into thin strips.  Arrange on platter and serve.  

Serve with merlot, pear and gorgonzola salad with walnuts, and carrot cake with fresh-made peach ice cream. 

EQUIPMENT NEEDED:
Zip locks – large                  Cutting board               Chef knife
Platter for meat                 Serving platter

Kids Camp has had the first two sessions and both parents and kids are amazed by what we are doing.  This is the perfect thing for kids to do in the summer.  We are doing two more separate weeks of camp, and, again, parents, you  will be on the receiving end of all these goodies that your children can make.
Go to www.trufflesandtrifles.com for a list of all the great classes coming up. Click on Cooking Class.
 
Put out your flag and celebrate our country!

We also have a wonderful class on Monday - Low Country Food - celebrating the best of Savannah up to Charleston...great food.....
 
Hope you enjoy the recipes!

APRICOT CHICKEN SALAD
(Print this Recipe)

1/2 cup plain yogurt
1/4 cup mayonnaise
3 tablespoons apricot preserves
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup sliced almonds, toasted
1 package dried apricots, chopped*
3 cups chopped cooked chicken (either roast yourself or buy Deli chicken)
3/4 cup sliced celery
Bibb lettuce leaves

  1. Whisk together first 6 ingredients in a large bowl and next 3 ingredients, tossing gently. Serve on lettuce-lined plates.
  2. Make sure that the dried apricots are the nice, plump ones and then spray your knife with Pam so it will be easier to cut apricots.

 Serves 6 

EQUIPMENT NEEDED: 

Measuring Cups – Dry         Measuring Spoons         Ginger Grater or Microplane
Baking Pan for Almonds         Cutting Board         Sharp Knife         Pam

 

FABULOUS BROCCOLI SALAD
(Print this Recipe)

 1 large head of broccoli, chopped to bite size
1/2 cup jumbo mixed raisins, plumped with boiling water and 1 tablespoon of rum (water should just cover raisins)
1/2 cup roasted peanuts
1/4 cup red onions, sliced thinly
4 pieces of bacon, cooked crisp and crumbled

  1. Cut stems of broccoli on the diagonal, after cleaning up of nubs, and add to rest of salad ingredients. Most people throw away the stalks of broccoli, but they are delicious so be sure and try this.
  2. Plump raisins, being careful not to allow all water to evaporate off.  Drain and cool.
  3. Combine all salad ingredients together.

 DRESSING:
 1 cup mayonnaise (you can cut mayo back to 1/2 cup depending on taste)
1/3 to 1/2 cup of sugar, depending on sweetness desired
1 tablespoon white wine vinegar

  1. Beat all dressing ingredients together well; allow to sit for 10 minutes before tossing with salad, to give sugar a chance to dissolve.
  2. After resting time for dressing, toss with veggies to coat well.  Refrigerate until ready to serve, if refrigerating, cover with plastic wrap.
  3. When ready to serve, top with bacon and toss.

 EQUIPMENT NEEDED:
Cutting board         Sharp knife         Small bowl or pan for raisins
Medium size bowl for mixing dressing         Rubber spatula for tossing salad         Salad bowl                  

 

CHICKEN SALAD SANDWICHES
(Print this Recipe)

 2-3/4 cups diced poached chicken breast – see directions below on poaching
1 tablespoon cider vinegar
1/2 cup minced celery
3/4 cup mayonnaise
3 tablespoons heavy cream
1-1/2 teaspoons salt
1/8 teaspoon freshly ground white pepper
8 slices whole wheat bread
4 large leaves of soft green leaf lettuce – Boston lettuce is best
1 large tomato, cut into 8 thin slices

  1. Poach chicken – place breast in large saucepan, add 2 quarts cold water to cover. Add 2 tablespoons salt, 3 dried bay leaves and 1/2 tablespoon black whole peppercorns – slowly bring water to a simmer over medium heat. Continue cooking for about 25 minutes or until chicken reaches an internal temperature of 165 degrees. Remove from heat and transfer to place and cool in refrigerator. When cool enough to handle, remove skin and then carefully remove breast meat, discarding bones and skin. Shred meat and transfer to bowl, cover and reserve in refrigerator until ready to use.
  2. Transfer chicken to another mixing bowl, if necessary, and sprinkle with vinegar. Add celery, mayonnaise, and cream; season with salt and pepper. Fold ingredients gently to combine and adjust seasonings to taste. Cover and chill in refrigerator.
  3. Place 4 slices of bread on clean work surface. Top each slice with 1/4 of the chicken salad (about 1 cup per slice) and top with lettuce leaf, two slices of tomato, and another slice of bread. Repeat for each sandwich.

Variation: add cooked bacon slices and you can use different types of bread.
Especially our cheese biscuit recipe.

 

FRESH FRUIT SALAD with CITRUS SAUCE
(Print this Recipe)
 Serves 12

2 Tbs fresh orange juice
2 Tbs fresh lemon juice
2 Tbs fresh lime juice
2/3 cup sugar water
1/3 cup water
2 medium fresh peaches, sliced
1 cup fresh pineapple, sliced or chunks
1 cup honeydew melon, sliced or chunks
2 medium nectarines, sliced
1 cup blueberries
1 cup strawberries, hulled and sliced
2 medium bananas, sliced

  1. Prepare sauce by thoroughly blending juices, sugar, and water in a blender. 
  2. Combine peaches, pineapple, honeydew, nectarines, and blueberries. Pour dressing over fruit and toss to coat. 
  3. Slice bananas and add with strawberries just before serving.  

EQUIPMENT NEEDED:
Blender         Cutting board         Sharp knife
Rubber Spatula         Decorative serving bowl         Individual bowls

 

KEY LIME TARTS
(Print this Recipe)

24 Key Lime Coolers cookies (available here at T&T)
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, key lime if possible
1 teaspoon lime zest
1 cup heavy whipping cream, sweetened with 1 tablespoon sugar, whipped
1 tablespoon Grand Marnier
Lime zest
Mint leaves 

  1. Preheat oven to 350 degrees.
  2. Fill 2 12-mini muffin pans, or 1 24-mini muffin pan, with paper cups and spray cups with cooking spray. 
  3. Place 1 Key Lime Cooler cookie in bottom of each cup, flat side down.
  4. Prepare filling.  Beat together ingredients with electric mixer – cream cheese, egg, sugar, lime juice and zest until well mixed. 
  5. Fill cups to the top.  Bake for 10 to 12 minutes.  Remove tarts to cool.
  6. When completely cool, fit a star tip in a pastry bag.
  7. Whip heavy cream with sugar and Grand Marnier.  Pipe whipped cream on top of each tart. 
  8. Garnish with lime zest and tiny mint leaves. 

 EQUIPMENT NEEDED:
 Mini-muffin pans         Electric mixer with flat paddle         Serving teaspoons
Pastry bag with star tip         Microplane         Measuring cups – wet & dry

 

LEMON AND RED ZINGER ICED TEA
(Print this Recipe)

There are two ways to make this and I hope you will try both.

 4 Celestial Seasoning Lemon Zinger tea bags
4 Celestial Seasoning Red Zinger tea bags
5 cups chilled apple juice
Sliced lemons

  1. Place the 8 tea bags in 6 cups of boiling water.  Allow to steep for about 15 minutes.  Throw away tea bags or add to your compost pile.
  2. Pour tea into large glass pitcher, add chilled apple juice.  Refrigerate until ready to serve.  Serve in pretty glasses over ice and with sliced lemon.

 

2 2-liter bottles of Sprite
4 bags of Celestial Seasoning Red Zinger tea bags
Sliced lemons 
Maraschino cherries

  1. Remove 2 cups of Sprite from bottles.  Add two tea bags to each bottle.  This will act like champagne bubbling over. Try to cap as soon as you can.  If it bubbles too actively, pour into another glass.  When bubbling calms down, pour back into bottle.  Recap and refrigerate.
  2. Pour over ice and place a slice of lemon and a Maraschino cherry in each glass.   

 EQUIPMENT NEEDED:

 Large glass pitchers         Cutting board         Bread knife
Pretty glasses         Large bowl for overflowing Sprite

 

TROPICAL SPINACH SALAD WITH GRILLED CHICKEN WITH CITRUS MARINADE
(Print this Recipe)

 6 boned, skinned chicken breasts
Citrus Marinade* below
12 ounces fresh baby spinach
2 or 3 mangoes, peeled and sliced – Honey Asian if possible
1 medium red onion, sliced
1 (3-ounce) package goat cheese, crumbled
1 can Mandarin oranges
1 cup fresh raspberries or strawberries
1/2 cup toasted walnuts, chopped – be sure and toast for extra taste

 

*Marinade: Whisk all ingredients for marinade well in zip-lock
3/4 cup fresh orange juice
2 tablespoons chopped fresh basil
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 clove garlic, crushed and minced
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  1. Add chicken to zip-lock, remove air from bag and shake vigorously to coat.  Chill for 1 hour.
  2. Grill chicken on medium high heat for 4 minutes on each side or until done.  Let stand for 10 minutes and then slice.
  3. Arrange spinach on large platter.  Top evenly with mango slices, onion slices, and sliced grilled chicken. 
  4. Sprinkle with crumbled cheese, fruit, and chopped walnuts. 
  5. Drizzle with dressing, below.

DRESSING:
3 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 cup vegetable oil
2 tablespoons white wine vinegar
Pinch of salt to taste

Put in closed container or zip-lock and shake vigorously until well mixed. 
Place in bottom of salad bowl and toss all salad ingredients gently. 
 
HAMBURGERS TOPPED WITH SPICY ONION RINGS
(Print this Recipe)

1 pound ground chuck beef
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

      1. Shape beef into four ½-inch thick patties; season with salt and pepper. 
      2. Place over medium-hot coals.  For medium-rare cook for 4 minutes on each side; for medium, 5 minutes on each side.
      3. Flip burgers ONLY ONCE during cooking. 
      4. To serve:  place each burger on a bun, spoon a little Aioli and top with spicy onion rings, cheese, lettuce, tomato, and anything else to your taste that makes you happy (I love pickles).

 

SPICY ONION RINGS
(Print this Recipe)

1 large sweet yellow onion
1 cup buttermilk
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic, granulated
6 ounces of medium body beer
2 cups canola oil

  1.  Cut onion 1/3-inch thick, remove dark exterior, separate into rings and soak in buttermilk mixed with cayenne
    pepper for one hour.
  2. Mix 1/2 cup flour, salt, pepper, cayenne and garlic:  set aside.
  3. In a medium-size bowl, combine beer and remaining flour.  Mix thoroughly.
  4. In a large deep pot, heat oil to 350-375 degrees.
  5. Remove onion rings from buttermilk, shake off excess, dredge in flour, then dip in beer batter.
  6. Drop some onion rings into oil and repeat process, being sure not to crowd rings, as they will stick together.
  7. When golden, remove and drain on paper towels.

 

AIOLI
(Print this Recipe)

2 cloves of garlic
2 egg yolk
Pinch salt
1/2 cup plus 2 tablespoon good olive oil  

  1. Crush garlic with meat pounder or mortar and pestle. 
  2. Put in a blender.  Add egg yolk and incorporate; season with salt.
  3. Slowly add the oil in a steady slow drizzle, with motor of blender running the whole time, and continue until mixture is like a thick mayonnaise.

EQUIPMENT NEEDED:

Spatula                         Platter                    Large bowl
Measuring cups                 Tongs                        Flat whisk
2 medium bowls                  Deep fryer              Paper towels 
Platter for onion rings          Blender                 Meat Pounder
Measuring spoons

 

OLD-FASHION POTATO SALAD
(Print this Recipe)

5 potatoes
3 eggs, hard boiled
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon Dijon mustard
Ground black pepper to taste
1/4 to 1/3 cup of Hellmann’s Mayonnaise 

    1. Bring large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.  Drain, cool, peel and chop into chunks.
    2. Place eggs in saucepan and cover with cold water.  Bring water to a boil; cover and remove from heat, and allow eggs to stand in hot water for 12 to 15 minutes.  Remove from hot water; cool, peel and chop.
    3. In large bowl, combine potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. 
    4. Mix salad together well and refrigerate until well-chilled.

Serves 8

 EQUIPMENT NEEDED

Large pot                    Large bowl                     Cutting board
Sharp knife                Measuring cups               Measuring spoons
Rubber spatula                                                Saucepan with lid   

 

ORANGE SHERBET WITH BLACKBERRY SAUCE
(Print this Recipe)

 2 Cups Orange Juice
3/4 cup sugar
1/2 cup orange marmalade
1 cup Half and Half
1 cup sour cream 

      1. Combine orange juice, sugar and marmalade in a medium bowl, stirring until sugar dissolves.  Stir in half and half and sour cream. 
      2. Pour into a 9” x 5- x-inch loafpan.
      3. Freeze mixture for 2 hours or until almost firm.
      4. Remove from freezer and place in mixing bowl.  Beat at medium speed for 1 to 2 minutes or until mixture is fluffy but not thawed.
      5. Return to loafpan; freeze 2 hours or until firm.  Serve with Blackberry sauce. 

Serves 6

 

BLACKBERRY SAUCE
(Print this Recipe)

 1 pint fresh blackberries or frozen berries, thawed
1/4 cup sugar
1 tablespoon crème de cassis (optional)

      1. Place blackberries in bowl of food processor and process for 30 seconds or until smooth, stopping once to scrape down sides of processor.
      2. Pour through a fine wire-mesh strainer into a small bowl if you do not like seeds.  Discard seeds.  Add sugar and, if desired, crème de cassis, stirring until sugar dissolves. 
      3. Cover and refrigerate.  Makes 3/4 cup.

EQUIPMENT NEEDED:
9” x 5” loafpan
Medium Bowl and small bowl
Wooden spoons and spatula
Food Processor with metal blade
Fine wire mesh strainer
KitchenAid mixer with whisk attachment

 

PINEAPPLE CHEESECAKE BARS
(Print this Recipe)

CRUST:
1 cup finely ground shortbread cookies – like Lorna Doone
1/2 stick unsalted butter, room temperature
1/2 cup finely chopped unsweetened Asian coconut 

  1. Combine all ingredients and press into bottom of an 8” by 8” pan.
  2. Bake in a preheated oven set at 350 degrees for 10 minutes. (Keep oven on for cheesecake).

 

FILLING:
8 ounces cream cheese, room temperature
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice – zest lemon before juicing
1/2 teaspoon vanilla extract
1 large egg
1 cup crushed pineapple, well drained; after draining, put on paper towels to absorb any extra juice that might be left

  1. In the bowl of an electric mixer, fitted with a flat paddle, beat cream cheese until light and then add sugar slowly, add rest of ingredients, except for pineapple.
  2. Spread cream cheese mixture over crust.  Top with pineapple.  Using a knife with a rounded tip,
    swirl pineapple into cream cheese mixture.  
  3. Bake cheesecake for 20 minutes in a 350 degree oven for 20 minutes.  (Keep oven on for topping).

 

TOPPING:
1-1/2 cups mini marshmallows
1/2 cup toasted macadamia nuts, chopped well
1/2 cup white chocolate chips
1/2 cup Asian coconut
Lemon zest

Mix all ingredients together and top cheesecake evenly with mixture.
Bake in a 350-degree oven for 5 minutes.

 

TROPICAL SPINACH SALAD WITH GRILLED CHICKEN WITH CITRUS MARINADE
(Print this Recipe)

6 boned, skinned chicken breasts
Citrus Marinade* below
12 ounces fresh baby spinach
2 or 3 mangoes, peeled and sliced – Honey Asian if possible
1 medium red onion, sliced
1 (3-ounce) package goat cheese, crumbled
1 can Mandarin oranges
1 cup fresh raspberries or strawberries
½ cup toasted walnuts, chopped – be sure and toast for extra taste

 *Marinade: - whisk all ingredients for marinade well in zip lock
3/4 cup fresh orange juice
2 tablespoons chopped fresh basil
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 clove garlic, crushed and minced
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  1. Add chicken to zip lock, remove air from bag and shake vigorously to coat.  Chill for 1 hour.
  2. Grill chicken on medium high heat for 4 minutes on each side or until done.  Let stand for 10 minutes and then slice.
  3. Arrange spinach on large platter.  Top evenly with mango slices, onion slices and sliced grilled chicken.  Sprinkle with crumbled cheese, fruit and chopped walnuts. 
  4. Drizzle with dressing below.

DRESSING:
3 tablespoons honey
1/2 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 cup vegetable oil
2 tablespoons white wine vinegar
Pinch of salt to taste

  1. Put in closed container or zip lock and shake vigorously until well mixed. 
  2. Place in bottom of salad bowl and toss all salad ingredients gently.

 

 A LOVE OF COOKING AND FOOD BEGIN WHEN CHILDREN ARE VERY YOUNG.
Kids always want to be part of the action going on in the kitchen. 
Summer is a good time to teach them some important and fun lessons about safety, food, and good nutrition.
 

*Always have children wash their hands prior to starting anything in the kitchen and an adult should always be present while cooking is happening.  We keep hand wash handy at all times because kids do not like sticky things clinging to their hands.

*Keep rules simple so child will have a fun, positive experience.

*Assign tasks that children can do and help them measure everything out before
beginning the cooking process.  The French term is mise en place - so they learn a language, too.

*Set up special areas in your kitchen for your kids -
a place where they can keep their apron, pans, special equipment and tools.

*Always read recipes through completely before beginning and explain what will happen.

*Children can wash vegetables and fruits, and if you are watching them carefully, they can learn how to cut up easy fruits and vegetables.

 
*IF YOU ARE NOT UP TO THE CHALLENGE OF TEACHING YOUR KIDS.
THAT IS WHAT OUR SUMMER CAMP IS ALL ABOUT. 
They will learn dishes from around the world; they will learn creativity, confidence and self-esteem. 
*A sense of "I can do anything."
*Math, science and reading skills in action
*Organizational skills
*Teamwork - incredibly important with school
*Patience and time requirements for cooking
*And an expanded world of tastes - especially important for children who are not good about trying new tastes.
 
There are four weeks in the summer for camp - June 9th - June 13th.
June 23rd - June 27th
July 7th - July 11th
July 28th - August 1st
 
Our new schedule is up through September.  Make a class a fun night out - come and make new friends - you don't have to worry about coming with someone because we will put you on a team and you will have new friends.  I have put on many Saturday morning classes so you can have a fun day, not just a fun night. 
New Date Nights are up and lots of other surprises. 
Go to www.trufflesandtrifles.com and click on Cooking Class and the class schedule.
 
 
 
CRABMEAT PUFFS
(Print this Recipe)

 2 egg whites, beaten stiff
1 cup mayonnaise
½ teaspoon onion juice
1 cup crab meat
Salt and cayenne pepper to taste
Toast rounds – like melba toast or make your own rounds*
Paprika

  1. Beat egg whites until stiff; fold in mayonnaise, crab meat and seasonings.
  2. Using a teaspoon, pile mixture onto toast rounds, sprinkle with paprika and put under broiler for about 3 minutes or until puffy and browned.
  3. DO NOT WALK AWAY – THESE WILL BURN VERY QUICKLY.

 

EQUIPMENT NEEDED:
 Large baking sheet       Teaspoon         Rubber spatula      Dry measuring cup
    KitchenAid with whisk attachment        Measuring spoons       Serving platter  

 *Using a 1-1/2-inch biscuit cutter, cut out round of thin bread and toast until crisp. 350 degrees for 5 minutes.

 

 GRILLED CORN SALSA BRUSCHETTA
(Print this Recipe)

 1/2 cup diced red onion, small dice
3 tablespoons red wine vinegar, or more to taste
5 large ears corn, husked
Extra virgin olive oil
Sea salt and freshly ground black pepper
6-8 large vine-ripened tomatoes, about 1 pound
1/4 cup julienned fresh basil
2 avocados, peeled and sliced thinly
Loaf of French bread, sliced in 1/2-inch slices 

    1. Put onions in pottery bowl and toss with 2 tablespoons of vinegar.  Let marinate until color changes, about 10 minutes.
    2. Brush corn liberally with olive oil and season well with salt and pepper.  Grill, turning every few minutes, until light golden all over and cooked, about 12 minutes.  Allow to cool and cut off kernels. A way to cut off kernels is to put corn ears in the hole of a 10-inch tube pan. As you cut the kernels they will fall in pan, rather than all over counter. Add kernels to onions.
    3. Core tomatoes.  Brush tomatoes with olive oil and season with salt and pepper.  Place on grill, bottom side down, away from direct heat – we will put on upper rack of grill.  Lower lid of grill and cook for about 5 minutes or until tomatoes begin to soften, but are not cooked all the way through.  Set aside until cool enough to handle, then cut tomatoes in half crosswise and turn upside down to drain juice out squeezing gently into a bowl.  Reserve juice and chop tomatoes. 
    4. Add chopped tomatoes, reserved tomato juice and basil to corn.  Toss well.  Taste for seasoning and adjust with salt and pepper, and more vinegar if needed. 
    5. Grill bread slices so they are crisp on outside and soft within.  Spoon salsa on grilled bread and serve immediately.

EQUIPMENT NEEDED:

Cutting board                 Knives                     2 medium bowls 
Grill with rack            Pottery bowl               Bread knife       
Wooden spoons                                             Serving platter

 

LOW FAT CRAB DIP
(Print this Recipe)

1/2 cup plain low-fat yogurt
1/2 cup light mayonnaise
1 tablespoon finely minced onion
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon dried dill
1 – 8-ounce container fresh crabmeat, drained 

      1. Combine first seven ingredients in a medium bowl, stir in crabmeat.
      2. Transfer mixture to a pretty serving bowl.  Cover and chill until read