Dayrecipe Food Community

I know that many folks around the globe are experiencing a real heat wave , if not a super heat wave in this summer of 2009. On the other side of the stick are the people that are having a cold, wet and stormy “summer” with only a few days of sun here and there. I fall into the latter category and I’m having a true identity crisis. One day I’m baking bread and the next a cooling smoothie followed by hot tea and the next making scones and a baked chicken dinner. Well, this is a hot tea day. I wanted something a bit spicy but still smooth and comforting. This blend really hit’s that mark. I used Chai Spice tea with the mellow warmth of Amaretto liqueur and the smooth richness of half and half cream (feel free to use as much or little of the half and half as you might like)

SERVES: 1

INGREDIENTS:

• 3/4 cup hot brewed Chai tea
• 1 or 2 ounces Amaretto liqueur
• 2 ounces half and half cream

DIRECTIONS:

1. Brew the tea strong and while it’s steeping warm your mug or glass.
2. Add the Amaretto to the warmed mug or glass.
3. Pour the hot Chai tea over the Amaretto and stir.
4. Add up to the full 2 ounces of half and half.
5. Stir again and enjoy.

Here’s a wonderful bread that I have made a couple of times now with outstanding results. I much prefer to make my own bread than buy it because I don’t add any chemicals and I know that it’s wholesome and healthy. This recipe makes both bread and buns equally well and is great for sandwiches or toast. If you like bread that doesn’t just take a back seat but is a partner in a meal this is for you. It’s sure one of my favorites.

MAKES: 1 loaf

INGREDIENTS:

• 1 (1/4 ounce) package active dry yeast
• 1/4 cup warm water (110F-115F)
• 1/2 cup milk, scalded
• 1/4 cup sugar or Splenda sugar substitute
• 1/4 cup butter
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon dried basil, dried, crushed
• 1/2 teaspoon dried thyme, dried, crushed
• 1/2 teaspoon dried oregano, dried, crushed
• 1/2 teaspoon dried rosemary, dried, crushed
• 1 egg, room temperature, well beaten
• 2-2 1/2 cups whole wheat flour
• 1/4 cup walnuts, finely chopped
• all-purpose flour, for kneading

DIRECTIONS:

1. In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
2. In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
3. When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
4. Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
5. Mix in the nuts.
6. Add just enough flour to make a soft, non-sticky dough.
7. Turn out on a lightly floured surface, knead until the dough is satiny.
8. Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
9. Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
10. Knock the dough back and shape into a loaf.
11. Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
12. Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
13. Turn out to cool on a wire rack.
14. Store in a plastic bag to keep it moist.

This recipe is flavor loaded to the max. It can be done on the outdoor grill or in your broiler if the weather isn’t so nice or you live in an apartment and don’t have an outdoor BBQ. Here is an advance tip for you: If you’ll be serving this to anyone with dental problems or to granddad who wears dentures either pound the coffee beans and peppercorns very fine or skip adding the coffee beans and peppercorns to theirs. The steaks will still be very tasty when prepared as directed up to the addition of the crunchy bits.

SERVES: 4

INGREDIENTS:

• 2 garlic cloves
• 1 teaspoon kosher salt, divided
• 2 tablespoons strong freshly brewed coffee
• 2 tablespoons balsamic vinegar
• 2 tablespoons whole coffee beans (not flavored beans)
• 2 teaspoons whole black peppercorns
• 2 teaspoon extra-virgin olive oil
• 4 (6 ounces each)New York Strip steaks, about 1-inch thick, trimmed of fat

DIRECTIONS:

1. Preheat grill to high.
2. Smash and peel garlic cloves, sprinkle with 1/4 teaspoon salt and mash into a paste with a spoon or the side of a chefs knife.
3. Transfer to a small bowl and whisk in coffee and vinegar.
4. Place coffee beans and peppercorns on a cutting board wrapped in a packet of waxed paper; coarsely crush with the bottom of a heavy pan.
5. Mix the crushed coffee beans and peppercorns together.
6. Rub steaks with oil, sprinkle with the remaining 3/4 teaspoon salt and coat with the coffee-peppercorn mixture, pressing it into the meat.
7. Grill 4 to 5 minutes per side for medium rare, if using the broiler 2 mins per side should do it (be sure to broil close to the heating element or flame.
8. Transfer the steaks to a cutting board and let rest 5 minutes.
9. Serve with the vinaigrette.

This is a very cooling and refreshing citrus beverage that can be made with fresh lemons and grapefruit (but I don’t know how many lemons and grapefruit would be needed to yield the amount of juice needed) or with the bottled juices (I used the bottled in making this). Also on the plus side is that it’s fat free and diabetic friendly when Splenda is used.

MAKES: 2 liters

INGREDIENTS:

• 2 cups bottled lemon juice
• 3 cups bottled grapefruit juice
• 2 1/2 cups fresh cold water
• 1 1/2 teaspoon vanilla extract
• Sugar or Splenda sugar substitute to taste (as much or little as you like)
• Ice

DIRECTIONS:

1. Mix juices, water, sugar or Splenda and vanilla together in a large pitcher or container.
2. Stir until the sugar or Splenda has dissolved.
3. Refrigerate to cool or add the ice to glasses and serve at once.

TIPS:

1. You can add rum, vodka or gin to this if you want a stiffer drink.
2. Try adding fresh mint sprigs to the pitcher and stirring them well.
3. You can replace some of the lemon and/or grapefruit juice with orange juice.
4. A very nice garnish would be to use a toothpick and alternately skewer small pineapple chunks and blueberries and add one to each glass.

I can’t decide which I like better, smoothies with dairy or smoothies without dairy. As long as summer continues I’ll keep having the opportunity to test each and try to figure it out. This one is a great non-dairy option with nothing other than berries and apple juice. It’s cold, thick and simply delicious.

MAKES: 2

INGREDIENTS:

• 2 cups strawberries, fresh (cleaned and sliced)
• 1 cup blueberries, frozen
• 1 cup apple juice
• 1-2 teaspoon sugar or sugar substitute (optional, I don’t think it needs any more sweetening but some may)
• 1 cup crushed ice

DIRECTIONS:

1. Place all ingredients, except ice, in blender.
2. Blend for 1 min and then add the ice through the blender feed opening with blender running until mixture is the consistency you like.
3. Enjoy.