'A PRETTY GIRL IS LIKE A MELODY' ~ LAST LOOK ... LENTEN ROSE

“A pretty girl is like a melody

That haunts you night and day

Just like the strain

Of a haunting refrain

She'll start upon

A marathon

And run around your brain”

~ Irving Berlin

LENTEN ROSE

(Helleborus Orientalis)

Helleborus Orientalis is the botanical name of the very popular, early blooming shade perennial more commonly known as the Lenten Rose. Lenten Roses grow hardy around the world in temperate zones 4-7. In the English speaking world they are known as the Lenten Rose but are not roses at all. They are actually of the Butter Cup family. Their flowers bloom during the Easter celebration of Lent, leading the vernal procession of color in the shady areas of thoughtful perennial gardens. When they are not in bloom they remain as lush ground cover throughout the year; and they are deer proof. This lush, hardy shade perennial is grown and prized by master gardeners throughout the world.

(LentenRose.com)

'TIME FOR FRIENDS' & FORCED FORSYTHIA ~ PROVENCAL BEEF STEW

"In a way, nobody sees a flower really, it is so small, we haven't time ~ and to see takes time, like to have a friend takes time."

~ Georgia O'Keeffe

FORCED FORSYTHIA

(Forsythia x intermedia 'Lynwood')

PROVENCAL BEEF STEW

~ This simple French peasant meal is perfect for an informal dinner with friends or after a busy day in the garden. Round out the meal with crusty French bread and a complimentary salad of arugula, tomato and black olive salad dressed with balsamic vinaigrette. (clipped and adapted from Observer & Eccentric 3/3/2005)

_________

2 1/2 lbs. lean beef stew meat, cut into 1 1/2 inch cubes

3/4 cup flour

1 tsp. coarse salt

2-3 Tbsp. extra-virgin olive oil (more if needed)

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 sliced yellow onions

4 cloves minced garlic

1 cup dry white wine

1 (14 1/2 oz. can crushed tomatoes

2 Tbsp. Dijon mustard

freshly ground black pepper

1 1/2 cup pitted green olives

additional thyme and rosemary sprigs for garnish

• Preheat oven to 325º.
• Combine flour and salt in resealable plastic bag. Add several pieces of meat to bag and shake, coating completely.
• In large ovenproof casserole, heat oil. Sauté meat in batches over medium heat until browned on all sides, about 7-10 minutes. Set meat aside.
• Add additional oil to pot if needed and sauté onions, stirring frequently, until nicely browned. Add garlic and sauté until soft.
• Add wine and stir, scraping up browned bits from bottom of pan. Add tomatoes, mustard, olives and pepper to taste. Cook, stirring frequently, for 10 minutes or until sauce thickens. Add meat to casserole. Cover and place in oven. Cook until meat is tender, about 1 1/2 hours. (4-6 servings)
• Note: Can also cook on top of stove or in a slow cooker for 5-8 hours.

Gardener's Note: With exposed naked framework, this is the perfect time to prune and shape forsythia. Place trimmed branches in a bucket of cold water and let rest for 24 hours. Cut and arrange, trimming leaves and buds below water line, in a suitable container. Bursting buds will appear within a few days to a week. (These were snipped last Friday.)

______________

"Forsythia is pure joy. There is not an ounce, not a glimmer of sadness or even knowledge in forsythia. Pure, undiluted, untouched joy."

~ Anne Morrow Lindbergh

'DEW ON THE TIP OF A LEAF' ~ STREUSEL-TOPPED KEY LIME SQUARES

"Let your life lightly dance on the edges of Time

like dew on the tip of a leaf."

~ Rabindranath Tagore

Lady's Mantle

(Alchemilla mollis)

Gardener's Note: Lady's mantle, a gracious hardy garden companion whose mounds of scalloped foliage with airy chartreuse blossoms drape over the ground like a mantle, are 'a must' perennial for zones 3-7. Legend tells us that perhaps Our Lady, the Virgin Mary, chose Lady's Mantle as an adornment or that the lobes of the leaves were very similar to the scalloped edges of the mantle or cloak that she wore. Many herbalists regard lady's mantle as 'women's medicine', treating a variety of female issues. With a preference for light or partial shade, lady's mantle is perfect for woodland or cottage gardens, sprawling ground cover and delightful informal edging. Covered in fine hairs, its fuzzy leaves capture raindrops and dew that bead up and shine like sparkling jewels. The airy flowers make fabulous fillers in fresh or dried arrangements.

____________________________

STREUSEL-TOPPED KEY LIME SQUARES

~ Tangy and tart perfect ending for warm days (COOKING LIGHT)

_________

1/4 cup softened butter

1/4 cup granulated sugar

1 tsp. grated lime rind

1/8 tsp. salt

1/8 tsp. lemon extract

1 cup AP flour

cooking spray

2/3 cup granulated sugar

3 Tbsp. AP flour

3/4 tsp. baking powder

1/8 tsp. salt

1/2 cup fresh key lime juice

(Persian limes are fine but not as tart)

3 large eggs

1 Tbsp. powdered sugar

• Preheat oven to 350 degrees.
• Place first 5 ingredients in medium bowl; beat with mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into dry measuring cup; level with knife. Gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2.3 cup flour mixture aside. Bake at 350 degrees for 12 minutes or until just beginning to brown.
• Combine 2/3 cup sugar, 3 Tbsp. flour, baking powder and 1/8 tsp. salt in medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with whisk until smooth. Pour mixture over crust. Bake for 12 minutes. Remove pan from oven (do not turn oven off), sprinkle remaining 2.3 cup flour mixture evenly over egg mixture. Bake and additional 8-10 minutes or until set. Remove from oven; cool in pan on wire rack. Sprinkle evenly with powdered sugar. (16 small square servings)

Perky kitchen door 'greeters'

'NOTHING LIKE WEEDING TO UNKNOT THE MIND ...' ~ LEMON DELIGHT CHEESECAKE

"Soon her fingers were deftly pulling out tufts of grass and violets from around the bleeding heart; nothing like weeding to unknot the mind ..."

~ May Sarton

Bleeding Heart

(Dicentra spectabilis 'Gold Heart')

______________

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

_____________

LEMON DELIGHT CHEESECAKE

~ Favorite 'heart smart' spring dessert from old clipped Bon Appetit (Aug 1995)

___________

1 cup graham cracker crumbs

3 Tbsp. sugar

2 Tbsp melted margarine

3 (8-oz) packages low fat/fat free soft cream cheese

3/4 cup sugar

2 Tbsp. flour

3 Tbsp lemon juice

3/4 cup egg substitute

1 (8-oz) carton lemon low fat/non fat yogurt

Garnish: lemon slices and fresh mint sprigs

• Combine graham cracker crumbs, 3 Tbsp. sugar, and margarine; firmly press into bottom of 9-inch springform pan.
• Combine cream cheese, 3.4 cup sugar, and flour; beat at medium speed with electric mixer until fluffy. Gradually add lemon juice and egg substitute, beating well. Add yogurt, beating well; pour into prepared pan. Cover loosely with foil.
• Bake at 350-degrees for 1 hour or until set. Remove from oven; immediately run knife around sides of cheesecake to loosen. Cool completely in pan. Cover and refrigerate at least 8 hours.
• Remove sides of pan from cheesecake. Garnish with lemon slices and fresh mint. (6 servings)

SWEET VIOLETS

DELIGHTFUL SPRING JOYS ~ LUSCIOUS LEMON MOUSSE

"There is nothing pleasanter than spading when the ground is soft and damp."

~ John Steinbeck

Tulipa tarda

(Eye-catching early Species tulip native to Turkestan. Neat foliage multiplies rapidly, happy to return each spring)

___________________

LUSCIOUS LEMON MOUSSE

~ Adapted from The New Moosewood Cookbook by Mollie Katzen comes this luscious tart ending for a warm spring evening.

_____________

1/4 cup cornstarch

1/2 cup sugar

1/2 cup freshly squeezed lemon juice

1/2 cup water

1 tsp. grated fresh lemon rind

2 room temperature egg whites

1 cup heavy cream heavy cream

1 cup fresh berries (strawberries, blackberries, raspberries)

• Mix cornstarch and sugar in small saucepan. Add lemon juice and water and whisk until smooth.
• Cook, whisking constantly over medium heat until thick (at least 5 minutes.)
• Pour into bow and stir in the lemon rind. Let cool to room temperature.
• Beat egg whites at high speed with electric mixer until they form stiff peaks. Fold into lemon mixture, cover, and chill at least one hour or longer.
• Whip cream and fold into mousse, cover, and chill until serving time. Spoon into glass dessert bowls, parfait, wine or martini glasses. Top with fresh berries. (6 servings)

Bergenia

(Grown for cabbage-like leathery foliage, this hardy low growing plant spreads by rhizomes and can be used as ground cover and edging along borders ... looks best in mass plantings. Perfect for a shady spot getting morning sun or in full sun.)

AH, APRIL'S SWEET YOUTH ... (SIMPLE SUNDAY NIGHT SUPPER) GRILLED SESAME PORT TENDERLOIN / MANDARIN SPRING SALAD

"April hath put a spirit of youth in everything. "

~ William Shakespeare

VIRGINIA BLUEBELLS

(Mertensia virginica)

_____________________

Gardener's Note: Sweet blue blooms, suddenly springing in the woodland garden, nodding hello in the breeze will warm your heart ... a wildflower MUST for for Zones 3-6. Plant under deciduous trees (mine under revered Mulberries) where they will receive early season sun. Happy companions are trillium, Jack-in-the-pulpit, celandine poppies, lady slippers, bloodroot, bleeding heart, etc. Perfect planted with hosta, ferns and other shade loving plants since once dormant, new plants will hide the ripening foliage and fill in the empty spot.

_____________________

GRILLED SESAME PORK TENDERLOIN

~ Perfect sustaining supper for long day in the garden.

__________

2 well-trimmed pork tenderloins

1/4 cup fresh orange juice

zest of orange

1/2 cup Tamari or low-salt soy sauce

2 Tbsp. extra-virgin olive oil

1 Tbsp. Asian sesame oil

1 tsp. rice vinegar

1 Tbsp. minced fresh garlic

1 Tbsp. chopped fresh ginger

1 Tbsp. chopped fresh thyme

fresh ground black pepper to taste

• Combine orange juice, zest, soy, olive oil, sesame oil, rice vinegar, garlic, ginger, thyme and pepper. Pour over tenderloins and marinate for several hours.
• Remove pork from marinade and grill until thickest portion registers 140-155 degrees (depending on how you enjoy), turning once and basting with marinade (or sear on all sides and roast in hot 400 degree oven for 15-20 minutes) . Allow to rest 10 minutes. Slice on the diagonal and serve. (4-6 servings)

_________________

MANDARIN SPRING SALAD

12-16 oz. organic baby spring greens (or baby spinach)

1 cup chopped celery

1 diced avocado

1 11 oz. drained can mandarin oranges

4 chopped green onions

1 Tbsp. minced fresh parsley

1/2 cup toasted slivered almonds

Dressing:

1/2 cup oil

2 Tbsp. tarragon vinegar

1/2 tsp. dry mustard

dash Tabasco sauce

2 Tbsp. sugar

1 tsp. salt

freshly ground black pepper to taste

• Combine oil, tarragon vinegar, dry mustard, Tabasco sauce, sugar, salt & pepper. Blend well and chill.
• Place greens in chilled salad bowl. Add celery, green onions, parsley, mandarin oranges and avocado. Toss lightly with dressing. Top with toasted almonds. (6 servings)
  

'AMERICAN HEART MONTH' ~ 'HEART SMART' PERFECT PROTEIN SALAD

"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. "

Adelle Davis

(1904 - 1974)

~ Dicentra 'Gold Heart' *

________________

PERFECT PROTEIN SALAD

~ Favorite retro-health food salad (and ideal Lenten dish) adapted through the years from 1977 MOOSEWOOD COOKBOOK

_____

3/4 cup dry soybeans (soaked for at least 4 hours or overnight)

3/4 cup dry wheat or rye berries (soaked at least 30 minutes)

1/4 cup cider vinegar

juice and zest of 1 lemon

coarse salt and freshly ground black pepper to taste

1/4 cup minced fresh dill (2 tsp. dried)

1/3 cup mayonnaise

1 tsp. dry mustard

2 minced cloves garlic

1/2 cup minced fresh parsley

1 cup cottage cheese (drain if too much liquid)

4 minced scallions

1 minced large carrot

1 seeded and minced English cucumber

1 minced red, yellow or orange pepper

1/2 cup minced celery

sliced radishes

chopped black olives

alfalfa sprouts (opt)

sliced tomato

(add or subtract veggies of choice)

• Place soaked soybeans and wheat/rye berries in large pan and cover with water. Bring to boil, partially cover, and simmer until tender (1-1/4 hours). When soybeans are crunchy-tender and grains chewy-tender, rinse in a colander and drain well. Transfer to large bowl.
• Combine everything else and mix well with cooked soybeans and wheat/rye berries.
• Serve garnished with ripe tomato slices ... also yummy stuffed in pita bread and topped with sprouts. (6-8 servings)

____________

* Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

A HINT OF AUTUMN IN THE AIR (THANK YOU HURRICANE GUSTAV FOR 'COZY' SEPTEMBER RAIN) / APPLE PECAN MUFFINS

"The best kind of rain, of course, is a cozy rain. This is the kind the anonymous medieval poet makes me remember, the rain that falls on a day when you'd just as soon stay in bed a little longer, write letters or read a good book by the fire, take early tea with hot scones and jam and look out the streaked window with complacency."

~Susan Allen Toth

(England For All Seasons)

~ Good reading for 'cozy' rainy days

(A peek out 'streaked' window at beloved Oakleaf Hydrangea)

_____________________

APPLE PECAN MUFFINS

~ A treat to nibble on a 'cozy' rainy day ... don't forget the cup of tea

____________

1 1/4 cups flour

1 tsp. baking soda

1/2 tsp ground cinnamon

1/8 tsp. salt

1 cup sugar

1/2 cup vegetable oil

1 large organic egg

2 Tbsp. fresh lemon juice (and zest of lemons)

1 1/2 tsp. vanilla extract

2 cups coarsely grated peeled Granny Smith apples

1/2 cup toasted chopped pecans

• Preheat oven to 350-degrees. Grease muffin tin.
• Sift flour, baking soda, cinnamon and salt into medium bowl.
• Whisk sugar, oil, eggs, lemon juice, zest and vanilla in large bowl. Mix in dry ingredients, then apples and toasted pecans.
• Spoon 1/3 cup batter into each prepared muffin cup. Bake about 35 minutes or until tester inserted into center comes out clean. Turn muffins onto rack; cool slightly. Serve warm. (about 12)

__________

"And a little fall of rain ...

And rain

Will make the flowers

Grow. "

~ Eponine (Les Miserables )

__________________________

Gardener's Note: Late summer and autumn rain is nature's way of nurturing plants and trees so they can manage to make it through a long and often difficult winter.

BLOOMING HEART of QUEEN ANNE'S LACE

Queen Anne's Lace

Her body is not so white as
anemone petals nor so smooth--nor
so remote a thing. It is a field
of the wild carrot taking
the field by force; the grass
does not raise above it.
Here is no question of whiteness,
white as can be, with a purple mole
at the center of each flower.
Each flower is a hand's span
of her whiteness. Wherever
his hand has lain there is
a tiny purple blemish. Each part
is a blossom under his touch
to which the fibres of her being
stem one by one, each to its end,
until the whole field is a
white desire, empty, a single stem,
a cluster, flower by flower,
a pious wish to whiteness gone over--
or nothing.

~ William Carlos Williams
(1883 - 1963)

(POET'S CORNER)

~ Queen Anne's Lace

(Daucus carota)

__________

Gardener's Note: "Queen Anne's Lace, also called Wild Carrot, is tall with stems covered by tiny hairs. Once a European garden plant, it has escaped to the wild and is considered a week because of its aggressive growth. Flower clusters dry and curl, forming the bird's nest shape often used in dried flower arrangements. its long taproot can be dug, roasted and ground as a coffee substitute. During its first year, the roots are soft enough to eat. It is thought to be the ancestor of the common garden carrot. TAKE CAUTION: Queen Anne's Lace is sometimes confused with deadly WATER HEMLOCK. Look closely for Queen Anne's CENTRAL PURPLE FLORET. A host plant for Black Swallowtail butterfly caterpillars."

~ Stan Tekiela

WILDFLOWERS of MICHIGAN

FOREVER JUNE ~ 'JUNEBERRY' BUCKLE

"I wonder what it would be like to live in a world where it was always June."

~ L. M. Montgomery

JUNEBERRY BUCKLE

~ Retro and wonderful ... once ripened you must beat the birds for this sought after summer treasure (blueberries may be substituted).

_______

1/2 cup unsalted butter

1/2 cup sugar

1 large organic egg

2 cups flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

2 cup ripe Juneberries plus 1 Tbsp. flour

Cinnamon Crumbs

1/2 cup sugar

1/2 cup flour

1/2 tsp. cinnamon

1/4 cup room temperature unsalted butter

• Preheat oven yo 350-degrees. Thoroughly grease an 11 1/2 x 7 x 1 1/2-inch pan.
• Cream butter and sugar; add egg and mix well.
• Sift flour, baking powder and salt; add to creamed mixture alternately with milk. Sprinkle Juneberries with flour and gently fold into batter. Pour into prepared pan. Top with Cinnamon Crumbs and bake 45-50 minutes or until tester comes out clean. Cut in squares and serve warm with whipped cream. (8-10 servings)
• Cinnamon crumbs: Combine sugar, flour, and cinnamon. Cut in butter until crumbly.

Gardener's Note: Juneberries, Amelanchier, also called Serviceberries, ripen in the Midwest, turning from green in May to red then purple in June. This delicious fruit (a member of the rose family related to apples and raspberries) can be used fresh or dried. For more information related to the versatile fruit and this 'must have' tree, visit:

( http://en.wikipedia.org/wiki/Amelanchier_canadensis )

'CALM BEFORE THE STORM' ~ (INDOOR PICNIC) TORTELLINI SALAD with ROASTED PINENUTS

"The best thing one can do when it's raining

is to let it rain."

~Henry Wadsworth Longfellow

~ Blissful peony

(Paeonia)

____________________

~ 'Calm before the storm'

___________

TORTELLINI SALAD with ROASTED PINENUTS

~ Tuck this away ... it's a keeper!

_______________

2 lbs. fresh cheese filled tortellini pasta

(multi-colored look beautiful in a glass bowl)

1 seeded and chopped red pepper

1 seeded and chopped yellow pepper

1 seeded and chopped orange pepper

1 cup chopped green onions (with some green tops)

1 cup chopped toasted pinenuts

1 cup chopped fresh basil

1/4 cup chopped fresh dill (dried to taste)

1/2 cup grated Parmesan or feta cheese

additional snipped fresh basil for garnish

(poached chicken breasts or cooked shrimp optional)

Dressing:

1/4 cup balsamic vinegar

1-2 clove minced garlic

1/4 tsp. coarse salt

freshly ground black pepper to taste

1/2 cup extra-virgin olive oil

1/4 cup vegetable oil

• Bring pot of water to boil. Add tortellini and cook al dente according to package directions.
• Drain tortellini and place in large bowl. Add pepper, green onions, 1/2 cup toasted pinenuts, basil, dill and cheese.
• Make Dressing by combining vinegar, garlic, salt & pepper. Gradually whisk in olive and vegetable oil until well combined. Pour over tortellini and chill. Before serving place in chilled bowl and top with additional 1/2 cup of roasted pine nuts and additional fresh snipped basil.
• Note: For a complete meal add cooked (poached or grilled) sliced chicken breasts or cooked (sauteed or grilled) shrimp. (8 generous servings)

_________________

Gardener's Note: As sure as sure can be ... when peonies bloom, so comes the storm to blemish their pure face. Snip, smell and cherish before the rain hits.

ISN'T SHE LOVELY?

"Isn't she lovely

Isn't she wonderful

Isn't she precious

Less than one minute old ..."

~ Stevie Wonder

~ Oriental Poppy

(Papaver Orientale)

~ Watching you pop!

____________

Gardener's note: A favorite subject for artists, Oriental poppy flowers are the focal point in the garden when in full bloom. Once 'the beauty', the vibrant plant goes dormant and homely (so don't think the spent plant has died). I do believe many have been pulled and discarded during this transition period.

THE BEST of BOTH WORLDS ~ BERGENIA

~ BERGENIA

___________________

Gardener's Note: Spring flowering Bergenia has large handsome leaves and clusters of delicate flowers ranging from deep purplish pink to pale pink and occasionally white. Grown for their 'sawtoothed' edges as well as blossoms that remain attractive even after the flowers fade, bergenia thrives in full sun or partial shade. Useful as a slow spreading border plant, the huge cabbage-like foliage remains green throughout the year in southern regions and turns a handsome bronze in the fall in cold areas ~ a strong contrast for spring bulbs, ferns and wildflowers.

'HEART SMART SUPPER' ~ LAMB KABOBS WRAPPED in PITA / TABBOULEH (TABOULI)

~ Dicentra 'Gold Heart'

_________________

LAMB KABOBS WRAPPED in PITA

~ 'Guilt free' delicious choice for the holiday weekend

______

1 1/2 lbs. boneless leg of Spring lamb, cut in cubes

1/3 cup extra-virgin olive oil

2 Tbsp. chopped fresh thyme

2 Tbsp. chopped fresh oregano

2 cloves minced garlic

juice and zest of 1 fresh lemon

1 tsp. coarse salt

1 tsp. freshly ground pepper

1 cup plain yogurt

1 clove minced garlic

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh oregano

1 Tbsp. fresh lemon juice

4-6 large pitas

Tabbouleh (Tabouli)

• Place lamb in large bowl. Combine olive oil, thyme, oregano, garlic, lemon juice, zest, and salt & pepper. Toss with lamb and marinate for several hours.
• Combine yogurt, garlic, thyme, oregano and lemon juice. Set aside.
• Thread lamb cubes on skewers. Broil or grill about 4-5 minutes on each side for medium-rare.
• Meanwhile, toast pitas lightly on the grill until warmed.
• Remove lamb from skewers and place on Tabbouleh. Drizzle with yogurt dressing and wrap firmly into a roll. (4-6 servings)

_____________________

TABBOULEH (TABOULI)

1 cup fine bulgur or cracked wheat

1 cup chopped Italian parsley

1 seeded and chopped English cucumber

1 minced onion

3 chopped scallions

2 chopped and seeded Roma tomatoes

2 Tbsp. chopped mint

1 clove minced garlic

1/2 cup freshly squeezed lemon juice

1/2 cup extra-virgin olive oil

12 chopped black olives

• Soak cracked wheat in water to cover for 20 minutes. Drain any water that has not been absorbed.
• Add parsley, cucumber, onion, scallions, chopped tomatoes, mint, garlic, lemon juice and olive oil. Mix well. Add chopped black olives and let set for 2 hours for flavors to meld.
  

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

'FIESTA FARE' for BODY & SOUL ~ RED or WHITE SANGRIA / CHICKEN & BLACK BEAN GUACAMOLE TOSTADAS / COCONUT FLAN

"First flowers on the table; then food."

~ Danish saying

~ Rembrandt tulip

____________

Garden's Note : These modern day tulips, named after the famous Dutch painter, are reminiscent of the flamed-shaped streaked 'broken' color color tulips selling for astronomical sums when Rembrandt was a young man during the tulip mania craze that gripped 17th century Holland.

_________

RED or WHITE SANGRIA

~ Delightfully refreshing during or after a warm sunny day. Enjoy the infused fruit wedges as an after treat.

_______

1 bottle fruity red (Beaujolais or Zinfandel)

or dry white wine

1 cup fresh orange juice

juice of 1 fresh lemon

juice of 1 fresh lime

2 Tbsp. Grand Marnier Liqueur or Calvados

3 Tbsp. Cointreau or Triple Sec

1 orange thinly sliced

1 lemon thinly sliced

1 lime thinly sliced

Cherries, grapes, apple slices optional

sparkling water or lemon-lime soda like 7-up

mint sprig for garnish

• Pour wine large glass pitcher. Stir in orange, lemon and lime juice, Grand Marnier, and Cointreau. Add fruit slices, cover and refrigerate several hours.
• To serve, pour over ice in tall glasses and top with sparkling water or soda. Serve with a sprig of fresh mint. (6 servings)

_____________________

CHICKEN & BLACK BEAN GUACAMOLE TOSTADAS

~ Fast and easy especially made with rotisserie chicken

(adapted from April 1994 Bon Appetit)

_______________

3 large pitted ripe avocados

juice & zest from 1 lime

1 rinsed and drained can black beans

6 chopped green onions

Tabasco shots to taste

coarse salt & freshly ground pepper

4 cooked shredded chicken breast halves

or 4 cups shredded chicken

2 chopped and seeded tomatoes

4 Tbsp. chopped fresh cilantro

2 tsp. ground cumin

juice of 1 lime

8 crisp tostada shells (corn tortillas)

4 cups shredded lettuce

1 1/2 cups crumbled goat cheese (Montrachet or feta)

Good fresh salsa

• Place avocado in bowl. Add lime juice & zest and mash until almost smooth. Mix n beans and green onions. Season to taste with Tabasco, salt & freshly ground black pepper.
• combine shredded chicken, tomato, cilantro and cumin. Season chicken to taste with lime juice, salt & pepper.
• Arrange tostada shells on chilled plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve. (6-8 servings)

__________________

COCONUT FLAN

~ Another creamy coconut treat (from Cooking Light)

___________

1 cup sugar

1/4 cup water

Pam cooking spray

2 Tbsp. dark rum

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

4 large organic eggs

1 (14-oz) can fat-free sweetened condensed milk

1 (14-oz) can light coconut milk

• Preheat oven to 375-degrees.
• Combine sugar and water in heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly. Immediately pour into 8 (6-oz) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.
• Combine rum and remaining ingredients, stirring with whisk until well blended. Divide egg mixture evenly among prepared custard cups (about 1.2 cup each).
• Place cups in 13x9- inch baking pan.; add hot water to pan to depth of 1-inch. Bake for 30 minutes or until center barely moves when custard cup is touched. Cool completely in water bath. Remove cps fro pan, cover and chill at least 4 hours or overnight.
• Loosen edges of custards with knife or rubber spatula. Place dessert plate upside down on top of each cup and invert onto plates. Drizzle any remaining caramelized syrup over custards. (8 servings)

WELCOME 'THE LUSTY MONTH of MAY! ~ MAY WINE / MAY WINE CHAMPAGNE PUNCH

"The month of May was come, when every lusty heart beginneth to blossom, and to bring forth fruit."

~ Sir Thomas Malory

~ Sweet Woodruff

________

Gardener's note: Fragrant sweet woodruff, a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine!

________

MAY WINE

~ Once tasted, this simple pleasure will surely become a haunting spring ritual

2 bottles good Rhine or Moselle wine (Riesling)
a handful of sweet woodruff sprigs

fresh strawberries & sweet woodruff flowers for garnish

_

Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff.

________________________

MAY WINE CHAMPAGNE PUNCH

1 gallon good Riesling wine
handful of sweet woodruff sprigs
1-2 pints fresh strawberries
4 Tbsp. sugar
champagne
edible blossoms from the garden

Stuff sweet woodruff in wine bottle or in large bowl. Refrigerate several hours or overnight. Strain and pour into large glass punch bowl. Add sugar and mix well. Add an ice block (pretty with frozen flowers inside). Blend in champagne. Garnish with woodruff flowers and edible flowers blossoms from the garden (Johnny-jump ups, pansies, rose petals, borage, etc.) Place a strawberry in each glass and top with sweet woodruff flower.

* Try May Wine and May Wine Champagne Punch with 'Award-Winning' Michigan wines and sparkling wines (http://www.michiganwines.com/Awards/awards.html)