Healthy Mediterranean Cooking at Home

Tag Archives: summer entertaining

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Take advantage of fresh, in-season produce to make healthy dessert recipes for your next barbecue, block party or casual summer dinner. These summer desserts are so satisfying that no one will notice that they’re lower in fat and calories.

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Berry-Lemon Shortcake

12 servings

Ingredients

  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon finely shredded lemon peel
  • 3/4 cup sugar
  • 1/2 cup fat-free milk
  • 2 tablespoons butter

Berry-Lemon Sauce

  • 3 cups fresh  raspberries, strawberries or blueberries
  • 1/3 cup sugar
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon finely shredded lemon peel
  • 4 cups fresh raspberries, strawberries or blueberries

Directions

Allow eggs to stand at room temperature for 30 minutes.

Preheat oven to 350 degrees F.

Grease a 9 x 9 x 2 inch baking pan. Line pan with waxed paper. Grease and flour the waxed paper; set pan aside.

In a small saucepan heat milk and butter until the butter melts.

In a small bowl stir together flour, baking powder and lemon peel; set aside.

In a medium bowl beat eggs with an electric mixer on high-speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

Add the heated milk/butter to the batter and beat until combined.

Pour batter into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean.

Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

Make sauce: Place the 3 cups of berries in a medium bowl and mash the berries with a potato masher.

In a small saucepan combine sugar, cornstarch and lemon peel. Add mashed berries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in the 4 cups of berries. Makes about 3-1/2 cups.

Cut cake into 12 pieces. Split each cake piece in half horizontally. Place a cake bottom on an individual dessert plate. Spoon some sauce over the cake bottom. Cover with a cake top. Spoon sauce over the cake.

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Chocolate Sauce with Fruit Kabobs

Be sure to use good quality chocolate for the sauce.

16 servings

Ingredients

  • Strawberry halves, pineapple, apple, kiwi fruit chunks and raspberries
  • 3/4 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • 6 ounces Ghirardelli Dark Chocolate baking bar, chopped into 1-inch pieces
  • 6 ounces Ghirardelli Milk Chocolate baking bar, chopped into 1-inch pieces
  • 2 tablespoons brewed coffee

Directions

In a medium saucepan, combine the milk, vanilla and butter. Heat over medium heat until the mixture comes to a simmer.

Remove from the heat and stir in the chocolate and coffee until completely melted and smooth. Keep warm or reheat just before serving.

Thread assorted fruit onto sixteen 6-inch wooden (bamboo) skewers.

To serve:

Place a few tablespoons of sauce on a serving plate and place a fruit skewer on top.

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Blueberry Cheesecake Bars

Makes 24 bars

Ingredients

  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 cup fresh blueberries
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter
  • One 8 ounce package low-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • Powdered sugar

Directions

Preheat the oven to 350 degrees F. Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan; set pan aside.

For the blueberry sauce:

In a small saucepan stir together the 2 tablespoons of granulated sugar and the cornstarch. Stir in the blueberries and the orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.

For the crust:

In a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in the butter until fine crumbs form and mixture starts to cling together (mixture will still be crumbly). Pat mixture firmly into prepared pan and bake the crust for 20 minutes.

For the cake:

n a medium bowl beat cream cheese, the 1/2 cup granulated sugar and the 1 tablespoon flour until smooth. Beat in eggs and vanilla until combined.

Pour over the hot baked crust, spreading evenly. Drop blueberry sauce in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until the center is set. Cool in pan on a wire rack for 1 hour. Cover and chill at least 1 hour.

Remove uncut bars from the pan by lifting the foil out of the pan. Cut into bars.

Store in an airtight container in the refrigerator up to 2 days. Sift powdered sugar over bars just before serving.

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Chocolate-Hazelnut Cookies

28 cookies

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 large egg yolks
  • 1 teaspoon instant espresso
  • 1/2 teaspoon vanilla extract
  • 2/3 cup finely chopped hazelnuts, toasted
  • 1/3 cup hazelnut-chocolate spread (such as Nutella)

Directions

Preheat oven to 350°F.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, sugar, cocoa and salt; stir with a whisk.

Place butter in the large bowl of an electric mixer and beat at medium speed until light and fluffy (about 2 minutes).

Add the egg yolks, espresso and vanilla to the butter; beat well. Add flour mixture and beat at low-speed just until combined. Stir in nuts.

Cover bowl and refrigerate for several hours or overnight.

Turn dough out onto a sheet of wax paper; knead several times or until smooth and shiny. Shape dough into 28 (1-inch) balls.

Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb deeply into the center of each cookie, leaving an indentation. Bake, 1 batch at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

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Peach Custard Pie

10 servings

Ingredients

Crust

  • 1/2 cup pecan halves
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup ice water, plus more as needed
  • 1 large egg yolk
  • 1 teaspoon lemon juice or distilled white vinegar

Filling

  • 1 cup sugar
  • 3/4 cup low-fat milk
  • 3/4 cup nonfat plain Greek yogurt (6 ounces)
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract or 1/4 teaspoon almond extract
  • Pinch of salt
  • 2 cups sliced fresh peeled peaches
  • 2 tablespoons chopped pecans

To prepare the crust:

Pulse pecans in a food processor until finely ground. Add flour, sugar and salt and pulse a few times. Turn into a mixing bowl and cut in butter with a pastry blender until the mixture resembles coarse crumbs. Add oil and stir with a fork to blend.

Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little more water if it seems too dry.)

Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Position rack the in lower third of the oven; preheat to 400°F. Coat a 9-inch pie pan with cooking spray.

To prepare filling & assemble pie:

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.

Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper.

Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. Place on a baking sheet.

Arrange peaches on the crust and pour the filling on top (some peaches will float but this won’t affect the final results). Bake for 30 minutes.

Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent over browning.

Reduce oven temperature to 350°F. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more.

Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.


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Summer Drinks

The sky is bright, the days are long and the weather warm: think Iced tea!  Now, with so many delicious loose-leaf tea varieties, you can really experiment to make easy, delicious and, most importantly, healthy iced tea for you and your family to enjoy. Here are some combinations to add some excitement to your cold tea.

Iced Tea Preparation Tips

Here are some guidelines for making iced tea.

As with any tea, you want to brew the tea first, using the correct-temperature hot water and proper steeping time. The only difference with iced tea is that it’s important to add double the amount of tea to strengthen the tea flavor. Once you add ice, the tea is going to dilute.

With green and white tea, the leaves are delicate and, therefore, boiling water will singe them. It’s best to heat the water to 175°F and steep for 2 1/2 minutes.

With black tea, use boiling water and steep for up to 5 minutes. You don’t want to leave the tea for too long or it will become bitter.

Once the tea is done steeping, pour over ice and it is ready.

If you’re making a cup for just yourself, use 2 teaspoons of tea.

Making iced tea for a crowd? Pitcher sizes vary, but generally one cup of loose-leaf tea for a large pitcher will be sufficient. Make the tea in a large pot, sweeten to taste and pour over ice when ready.

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Add Flavor To Iced Tea Drinks

Sencha Green Tea with Rose Petals and Cherry

This combination is naturally sweet, so no sugar is needed. Simply add some dried cherries and rose petals to sencha tea (a Japanese green tea). You receive great metabolism-boosting benefits from the green tea as well as antioxidants and vitamins.

Orange, Apple, Hibiscus Tea Cooler

Another unique, refreshing blend that is surprising in its depth and flavor is orange peel, apple peel, hibiscus and rosehip. They come together to create a caffeine-free fruit combination that’s perfect for kids and adults alike. It does have a hint of tartness to it, so add a bit of honey or agave to give it a slightly sweet taste. This tea is also packed with vitamins, especially vitamin C, which rosehip and hibiscus are rich in. It can be added, as well, to summer coolers and even sangria. Pour it into Popsicle molds to create a refreshing treat.

Traditional Iced Tea with Mango

If you’re looking for something more traditional, try organic black tea with some dried mango. The mango infuses the black tea with a fruity flavor.

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Tropical Sangria

Ingredients

  • 3 cups mixed berries
  • 2 tablespoons honey
  • 1 orange, cut into small wedges
  • 1/4 cup brandy
  • 1/4 cup triple sec
  • 750 ml cold Rose’ wine, chilled
  • 1 cup orange juice, chilled
  • 1 cup pineapple juice, chilled
  • Fresh pineapple chunks for garnish

Directions

Gently mix berries with the honey and let sit to macerate about 20 minutes. Just enough to be slightly softened. Pour into a large pitcher.

Add brandy, triple sec, juices and chilled wine. Stir and chill. Top with ice cubes.and serve in wine glasses. Garnish with fruit.

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Cucumber Mojitos

12 servings

Ingredients

  • 8 cups water
  • 4 medium cucumbers, peeled, seeded and coarsely chopped
  • 1/2 bunch fresh mint
  • 1 1/2 cups agave syrup, honey or natural sugar
  • 1 cup lime juice
  • 1 (750 ml) bottle light (white) rum
  • 2 cups sparkling water or lemon-lime soda
  • Crushed ice

To serve:

  • 1 medium medium cucumber, cut into thin rounds for garnish
  • Fresh mint
  • Lime wedges

Directions

Combine water, cucumbers, mint, agave syrup and lime juice in a blender and pulse until smooth. Strain through a fine mesh sieve; discard solids.

Combine cucumber mixture and rum in a large pitcher. Stir well. Refrigerate up to 4 hours.

To serve:

Fill glasses with crushed ice. Fill each glass halfway with cucumber mixture and top with sparkling water or soda. Garnish with a slice of cucumber, sprig of mint and a lime wedge.

For a kid-friendly alternative: make a double batch of cucumber mixture (one for adults; one for kids), omitting the rum in half of the mixture. Top with lemon-lime soda.

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Watermelon Lemonade

12 servings

Sugar Syrup:

  • 2 cups water
  • 2 cups sugar

Lemonade:

  • 2 cups water
  • 2 cups freshly squeezed lemon juice
  • 1 cup freshly squeezed lime juice
  • 4 cups ice cubes
  • 2 cups diced watermelon
  • 1/2 cup sliced strawberries
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 1 lime, sliced into rounds

To make sugar syrup:

Combine the water and sugar in a medium saucepan. Turn the heat to medium-high and boil for 10 minutes. Place the sugar syrup in the freezer or refrigerator while you do the rest of the preparation.

To serve the lemonade:

Mix the chilled sugar syrup, water, lemon juice and lime juice in a big bowl or pitcher. Add the ice cubes, diced watermelon and other fruit. Stir well and chill until icy cold.

Snacks

With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. These recipes will let you enjoy summer’s bounty and feel good — all season long.

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Green Goddess Dip with Crudites

6 servings

Ingredients

  • 1/2 of an avocado, seeded and peeled
  • 1/4 cup lightly packed fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup lightly packed fresh tarragon leaves
  • 1/4 cup snipped fresh chives
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup light sour cream
  • 3 oil-packed anchovy fillets, blotted dry with a paper towel
  • 1 1/2 tablespoons tarragon vinegar or other white wine vinegar
  • 1 tablespoon fat-free milk
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon black pepper
  • 6 cups assorted vegetable pieces for dipping (such as cucumber, celery, carrots, radishes, sugar snap peas, mini sweet peppers, fennel, endive, blanched green beans and/or broccoli)

Directions

In a food processor combine avocado, parsley, tarragon, chives, mayonnaise, sour cream, anchovies, vinegar, milk. lemon peel and black pepper. Cover and process until smooth, scraping down sides of the bowl, if needed.

Transfer dressing to a serving bowl; cover and chill at least 30 minutes or up to 2 days. Serve with assorted vegetable pieces for dipping.

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Grilled Sherry-Garlic Shrimp

6 servings

Ingredients

  • 24 fresh large shrimp in the shells (about 1 1/4 pounds)
  • 1/3 cup dry sherry
  • 2 tablespoons finely snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon minced garlic (6 cloves)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 lemon, quartered
  • Nonstick cooking spray
  • 2 tablespoons unsalted butter, melted

Directions

For the marinade:

In a large bowl whisk together sherry, parsley, garlic, smoked paprika, crushed red pepper and salt, whisking until salt is dissolved. Set aside.

To butterfly the shrimp in shells:

Using small kitchen shears and starting at the head, cut through the shell along the entire backside of each shrimp (do not remove the shell). Remove and discard the vein. Using a sharp paring knife, make a deep cut from head to tail, being careful not to cut all the way through the meat. Rinse; pat dry with paper towels.

Add shrimp to the marinade and, using your hands, gently lift and toss the shrimp to work the marinade into the openings, being careful to keep shells intact. Cover and marinate in the refrigerator 1 to 3 hours. Drain shrimp; discarding marinade.

Heat a gas or charcoal grill. Grill shrimp and lemon pieces on the grates directly over medium-high heat, covered, 3 to 5 minutes or until shrimp are opaque and lemon pieces are lightly charred, turning once.

Transfer shrimp and lemon pieces to a large serving bowl. Drizzle with melted butter; toss to coat. Serve immediately.

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Oven-Fried Dill Pickles

6 servings

Ingredients

  • Nonstick cooking spray
  • 2 tablespoons low-fat buttermilk
  • 1 egg
  • 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained and patted dry
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 tablespoon yellow cornmeal
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Directions

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.

In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.

In a food processor combine panko, cornmeal, paprika, pepper and garlic powder; cover and process about 20 seconds or until evenly fine crumb forms. Transfer mixture to a shallow dish.

Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet.

Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.

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Smoked Tuna Bites

6 servings

Ingredients

Tuna Spread

  • 3 ounces reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup finely chopped red onion
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons olive oil
  • 1 teaspoon seafood seasoning (Old Bay)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 5 ounce can or pouch chunk white tuna, drained
  • 2 tablespoons diced pimiento, drained

Appetizer

  • 24 thin water crackers
  • 1/2 of an English cucumber (about 8 ounces), cut into 24 slices, each about 1/8 inch thick
  • Snipped fresh chives for garnish

Directions

In a medium bowl stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce and liquid smoke until creamy. Flake tuna with a fork.

Add tuna and the pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours.

To assemble:

Spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with chives.

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Eggplant Bruschetta

Serves: 8

Ingredients

  • 1 large eggplant, peeled or unpeeled (your choice)
  • Dried Italian seasoning
  • 1 large tomato, seeded and chopped
  • 1 clove garlic, minced
  • Extra-virgin olive oil for brushing on eggplant slices, plus 2 teaspoons for the bruschetta
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • Parmesan cheese
  • 16 slices toasted Italian bread

Directions

Slice eggplant in thin circles, brush lightly with olive oil and sprinkle with the salt and Italian seasoning.

Bake them on a greased baking sheet at 350 degrees F for 20 minutes. Allow to cool.

Finely dice the eggplant and combine with the 2 teaspoons of olive oil, garlic, tomato and basil.

Spread on toasted baguette slices and sprinkle with Parmesan cheese. Arrange on a platter and serve.



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