Thursday, August 02, 2007

HOT! HOT! HOT! ~ LEMONADE CHICKEN / HONEY MUSTARD SLAW with FRESH BASIL / FROZEN 'CREAMSICLE' CAKE

~ Garden Clock
(Mother's Day Gift)
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LEMONADE CHICKEN
~ A 'tart' very old standby, perfect for a hot summer evening.
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3 lbs. assorted favorite chicken pieces
1 6 oz. can frozen lemonade concentrate, thawed
juice and zest of 1 fresh lemon
1/3 cup soy sauce
2 tsp. celery seed
2 cloves minced garlic (1/4 tsp. garlic powder)
freshly ground cracked pepper to taste


  • Combine lemonade concentrate, fresh lemon juice, zest, soy sauce, celery seed, garlic and fresh pepper.
  • Marinate chicken in large plastic bag or large container for several hours in refrigerator, turning often.
  • Let rest at room temperature while grill fires up. Remove chicken and grill over medium coals for 30 minutes, basting with sauce the final 30 minutes.
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HONEY MUSTARD SLAW with FRESH BASIL
~ Easy and delicious.
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8 cups shredded red and green cabbage
2 medium shredded carrots
(or 2 bags prepared cabbage with carrots)
1 large julienne sliced red pepper
1 chopped red onion
1 can sliced black olives (optional)
handful of chopped fresh basil
freshly ground black pepper
8 oz. bottle Newman's Own Light Honey Mustard Dressing


  • Combine cabbage, carrots, red pepper, onion, black olives, basil and fresh pepper.
  • Pour dressing over cabbage mixture and toss. (8 servings)

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FROZEN 'CREAMSICLE' CAKE

~ Refreshing summer dessert adapted from

'The Ultimate Grilling Issue' Gourmet (June 2002)

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16 finely ground shortbread cookies (eg. Lorna Doone)

2 tsp. finely grated fresh orange zest

2 tsp. unsalted butter

1 Tbsp. light corn syrup

1 heaping cup slightly softened orange sorbet or sherbet

1 heaping cup slightly softened good vanilla ice cream or frozen yogurt

finely julienned fresh orange zest for garnish

fresh mint leaves



  • Line a 3-1/2 x 7-1/2 (3-1/2 cup) loaf pan with double layer of plastic wrap, allowing a few inches to overhang.
  • Melt butter and let cool. Combine cookie crumbs, zest, butter and corn syrup in small bowl. Press mixture into bottom of of pan.
  • Spread sorbet or sherbet over crumb crust and freeze 30 minutes.
  • Spread softened ice cream or yogurt evenly over first layer of sorbet (sherbet). Cover with plastic wrap and freeze until firm, at least 2 hours.
  • Using excess wrap on sides of pan, lift frozen cake and peel off plastic. Garnish with orange zest and mint leaves. Let rest 5 minutes. Cut crosswise into 4 slices.

2 comments:

  1. The creamsicle cake sounds delicious!! Love your blog...and your photo's are beautiful!! I like taking photos and making collage's with them too...:)
    first time to your site..enjoyed the visit!

    ReplyDelete
  2. Thanks, Catherine ...

    The creamsicle cake is indeed refreshing in hot weather. I popped over and enjoyed visiting your site also, especially your striking collages.

    ReplyDelete