from the associated press
Honey-ginger chicken in a lettuce wrapper
3 Tbsps. water
2 Tbsps. oyster sauce
1 Tbsps. hoisin sauce
1 Tbsp. honey
1 Tbsp. rice vinegar
1 Tbsp. rice wine or dry sherry
1 Tbsp. cornstarch
1 tsp. reduced-sodium soy sauce
1 tsp. toasted sesame oil
3 tsps. peanut oil, divided
1 pound boneless, skinless thin-sliced chicken breast, cut crosswise into 1/4 inch strips
2 Tbsps. minced fresh ginger
1 Tbsp. minced garlic
8-ounce can sliced water chestnuts, rinsed and coarsely chopped
8-ounce can sliced bamboo shoot strips, rinsed
4 ounces sliced shiitake mushroom caps
4 scallions, thinly sliced
1 head Boston lettuce, leaves separated
1. To prepare the sauce, in a small bowl, whisk together the water, oyster sauce, hoisin sauce, honey, rice vinegar, rice wine (or sherry), cornstarch, soy sauce and sesame oil. Set aside.
2. In a large nonstick skillet, heat 2 tsps. of the peanut oil over medium-high heat. Add the chicken and cook, stirring constantly, until no longer pink, about 5 minutes. Transfer to a plate. Wipe out the pan.
3. Add the remaining tsp. of oil, ginger and garlic. Cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots, mushrooms and scallions. Cook, stirring often, until mushrooms are softened, about 4 minutes.
4. Return the chicken to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve with lettuce leaves for wrapping. Serves 4.
Nutrition information per serving: 265 calories; 56 calories from fat; 6 grams fat (1 gram saturated; 0 grams trans fats); 66 milligrams cholesterol; 23 grams carbohydrate; 29 grams protein; 3 grams fiber; 416 milligrams sodium.
Vanilla bean lemonade
Vanilla is prized for its ability to bring subtle changes to many recipes. Though this recipe, from Fred Thompson's "Lemonade," uses frozen lemonade concentrate as a shortcut, Thompson doesn't recommend cutting corners on vanilla: use vanilla beans for the most unadulterated vanilla flavor, or pure vanilla extract.
Ingredients
1 (12-ounce) can frozen lemonade concentrate, thawed
6 cups cold water
1/3 cup sugar
1/4 tsp. kosher salt
1 to 2 vanilla beans or 1 to 2 tablespoons pure vanilla extract
2 large lemons, quartered and seeded
1. In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt. Stir until the sugar is dissolved.
2. If you are using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans. Stir until the seeds have separated. Alternatively, add vanilla extract to taste.
3. Let the lemonade steep for at least 10 minutes. Strain the lemonade, if desired, through a fine-mess strainer to remove any vanilla-bean residue. Squeeze each lemon wedge into the pitcher, then add the rinds.
4. Chill until very cold and serve in tall glasses over ice. Makes 2 quarts.
Watermelon lemonade
The fresh taste of watermelon livens up this lemonade recipe that Rozanne Gold contributed to "The Oprah Magazine Cookbook" (Hyperion, $29.95). Adjust the sweetness by experimenting with the amount of honey.
Ingredients
1 1/2 pounds sliced seedless watermelon, rind removed
Zest of 1 lemon
3/4 cup freshly squeezed lemon juice
1/2 cup honey
1 1/2 cups cold water
1 lemon, thinly sliced, for garnish
1. In a food processor, puree the watermelon until very smooth.
2. Set a mesh strainer over a bowl and pour the puréed watermelon through it. Stir the pulp to let as much liquid as possible drain into the bowl. Discard the pulp.
3. Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside.
4. In a small bowl, whisk together the lemon juice and honey until honey dissolves. Stir this mixture into the watermelon juice, then stir in the water.
5. Cover and refrigerate until very cold. Serve over ice and garnish with lemon slices. Makes 4 servings.
from the hartford courant
Summer melon sangria
Ingredients
1 bottle dry white wine (such as dry Riesling)
3 tsps. melon liqueur
2 cups peeled, seeded and cubed fresh watermelon
2 kiwis, peeled and sliced
1 lime, thinly sliced
1/4 cup sugar
1. Combine all ingredients in a pitcher, and stir, crushing some of the fruit with a spoon. Cover, and refrigerate for at least 12 hours or overnight to let the flavors marry before serving. Use within 4 days of making. Serve over ice, including some of the fruit. Serves about 6.
Watermelon and ginger cooler
Ingredients
1-1/3 cups cubed watermelon
Juice of 1/2 lemon
1 tsp. grated fresh ginger
1/2 cup soda water
1-1/2 cups ice cubes
1. Put all ingredients into a blender and blend until smooth. Pour into a glass and serve.
from cooksillustrated.com
Salade Niçoise
Vinaigrette Ingredients
1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot , minced (about 3 tablespoons)
1 tbsp. minced fresh thyme leaves
2 tbsps. minced fresh basil leaves
2 tsps. minced fresh oregano leaves
1 tsp. Dijon mustard
Table salt and ground black pepper
Salad Ingredients
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 lbs. total), each potato scrubbed and quartered
Table salt and ground black pepper
2 tbsps. dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna, drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup Niçoise olives
10-12 anchovy fillets (optional)
2 tbsps. capers, rinsed (optional)
1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside.
4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.