February 2023

Although I was going to dedicate most of this month to quick breads, soups & stews, I came upon two of the tropical cocktail glasses we “stole” on a cruise to Bermuda several years ago (I don’t recall the potent rum cocktail that was served in the glass).

Upon arrival

The day being so dismal and dreary, still recovering from three feet of snow, inspired me to make a summer dessert.  The beautiful glasses, swirls of blue and yellow, made me think of blueberry and lemon. So, on a cold, dismal winter’s night, I went back to Bermuda for a little while and prepared this Lemon-Blueberry Parfait.  The blueberry compote is sweet with fresh blueberries (off to the Farmer’s Market I went) and the Lemon Curd Cream is tart and tangy.

Blueberry-Lemon Cream Parfaits

• 1 pint fresh blueberries
• 1/3 c. sugar
• 2 tsp. water
• 6 large eggs
• 1 cup granulated sugar
• Grated zest of 2 lemons
• 1-1/4 cup fresh lemon juice
• 6 Tb. unsalted butter, cut into pieces
• 2 cups heavy cream
• 1/4 cup confectioner’s sugar

 Not quite London

Directions: Blueberry Compote:  In a medium saucepan, combine the blueberries, sugar and water and cook over moderate heat, stirring occasionally, until the sugar dissolves and the berries start to release their juices, about 3 minutes.  Transfer to a bowl and refrigerate until cool. Lemon Curd:  In a heavy saucepan, whisk the eggs with the granulated sugar, lemon zest and juice.  Cook over moderate heat, whisking constantly until warm, about 5 minutes.  Whisk in the butter, then continue to cook until just thickened and hot, about 5 minutes.  Immediately transfer to a bowl and place a piece of plastic wrap on the surface of the curd to prevent a skin from forming.  Refrigerate until chilled. In a large bowl, whip the heavy cream until it begins to thicken.  Add the confectioner’s sugar and whip until the cream forms stiff peaks.  Fold the whipped cream into the lemon curd. Divide the compote between 6 parfait or other tall glasses.  Top with the lemon cream.  Cover the parfaits and refrigerate until chilled, at least 1 hour.
 This is a light and refreshing dessert.

Horseshoe beach….all to myself 

Optional:  This can also be layered with buttery pound cake or angel food cake cubes.

Servings: 6 Active time:  45 mins. Total time:  2 hrs. 45 mins.

~Adapted from Food & Wine

Your’re already familiar with crusted chicken – now try it in a salad.  The pecans and spices in the crumb mixture add an extra dose of flavor.  The best part?  The crumbs left in the saute pan are delicious!  Instant croutons!

Ingredients:

• 2 boneless, skinless chicken breasts
• 3/4 c. finely chopped pecans
• 1/2 tsp. oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. cayenne

Dipping Mixture:

• 2 egg whites
• 2 tsp. cornstarch
• Juice of 1/2 lemon

Honey-Mustard Dressing:

• 1/4 c. honey
• 3 Tb. Dijon mustard
• 3 Tb. extra-virgin olive oil
• 1 Tb. apple cider vinegar
• Juice of 1/2 lemon
• Salt and pepper to taste
• 8 cups mixed greens, romaine and red leaf lettuce
• 1/2 c. thinly sliced red onion
• 4 oz. crumbled feta cheese
• Toasted crumbs from pan

Directions: Prepare chicken breasts by halving and pounding.  Whisk egg whites, cornstarch, and lemon juice in shallow dish.  Salt and pepper to taste. Dip chicken breasts in egg white mixture and coat with pecan crust mixture. Let rest, then saute in 2 Tb. olive oil and 1 Tb. butter.  Saute about 5 minutes on each side on medium heat until chicken is cooked through and crust is golden brown.

• Combine all ingredients for the dressing until well blended.

Toss dressing with greens, onions and feta cheese. (You won’t need all the dressing).  Arrange greens on four plates. Top greens with sliced chicken.  Sprinkle any toasted crumbs left in the pan on salads.  Serve extra dressing on the side. Servings: 4 Total time:  About 1 hour

~Adapted from Cuisine at home