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Slow Cooker Roasted Beets

7/29/2020

Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry)
1½ tablespoon sea salt, scattered on a paper towel
5 teaspoons olive oil, divided
Ten square sheets of foil, approximately 8” X 8”

Roll each beet in around the salt.
Place each beet in a square of foil.
Drizzle ½ teaspoon of olive oil over each beet and then seal the foil around the beet.
Place the wrapped beets in a slow cooker, cover and cook on high for 4 to 4 1/2 hours, until the beets are tender.
Using tongs, remove the hot beets from the cooker and place them into a bowl to catch any drippings.
When they are cool enough to handle, remove the foil. Trim the top and any remaining roots, then slip the skins off. Slice and eat or use in a recipe.

*Leave about an inch of the stem attached to the root.

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Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

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Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving

Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
Reduce the speed to low and gradually add the heavy cream.
Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
Drizzle ¼ cup of the consistency loosened lemon curd on top.
Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
Add another layer of graham crackers as before.
Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
Cover and freeze for at least 6 hours.
Cover and chill the remaining jam until ready to serve.
Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
Slice as you would a pound cake and serve with more fresh blueberries.

ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.

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Old Fashioned Strawberry Ice Cream

7/15/2020

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Makes 1¼ quarts

1 pint strawberries, washed, hulled and halved
1 cup granulated sugar, divided
1 large egg
1 cup half and half
1 teaspoon vanilla extract
3 cups heavy cream

Cheesecloth, optional
Additional strawberries for garnish, optional

Place the berries in a double boiler with ½ cup of sugar. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the fruit is very soft.
Puree the fruit in a blender.
If you prefer, you can now strain the mixture through cheesecloth to remove the seeds, but it is not necessary.
Transfer the puree to a bowl and cool in the refrigerator.
Place the remaining sugar, egg, half and half and the vanilla extract in a blender and blend until the mixture is smooth and the sugar is dissolved.
Slowly, while the blender is running on its slowest speed, add the heavy cream.
Transfer the mixture to your ice cream freezer and process according to your machine’s instructions.
When the ice cream is about half frozen, add the fruit puree and continue the freezing as recommended by your machine’s instructions.
Garnish and serve.

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Sicilian Fennel, Red Onion and Orange Salad

7/8/2020

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Serves 2

2 firm navel oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
½ cup very thinly sliced red onion
10 large whole lettuce leaves
8-10 large black olives
3 tablespoons extra-virgin olive oil
3 tablespoons fresh orange juice
2 tablespoons minced fennel fronds

Slice the oranges into to ¼ inch rounds. Trim away the peel and pith.
On two serving plates, arrange the lettuce leaves and then the range rounds. Top with the fennel and red onion slices. Then garnish with the black olives. Set aside.
Blend the orange juice, olive oil, salt and pepper by sealing in a jar and shaking well.
Drizzle the oil and orange dressing over each of the plates and garnish with the olives.

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Slow Cooker Roasted Beets

Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

Old Fashioned Strawberry Ice Cream

Sicilian Fennel, Red Onion and Orange Salad

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