For the Dressing
- 2 T lemon juice
- 2 T Greek yogurt
- 2 T honey
- 1/8 tsp cumin
- 2 T olive oil
- 1/2 T minced serrano
- pinch of salt
For the Salad
- 1 C sliced carrots
- 1/2 apple of choice, sliced
- 2 green onions, chopped
- 1 1/4 C cubed grilled chicken
- 1 C sliced cucumber
- 1 C chopped lettuce
In a small bowl whisk together ingredients from dressing until thoroughly combined. Pour dressing in bottom of 32 ounce jar.
Layer ingredients for salad in order listed. Top and refrigerate. When ready to eat, shake jar to distribute dressing and enjoy!
Note: This salad has a hit of spice thanks to a zesty dressing with cumin, serrano, honey, and lemon juice that goes well with any veggies, making it an easy go-to salad you can put together with what you have on hand any day of the week.
Yield: Makes 6
- • 1 cup 1/4- to 1/3-inch cubes guava paste* (about 7 ounces)
- • 1 cup 1/4- to 1/3-inch cubes Manchego cheese (about 4 ounces)
- • 1/2 cup sliced almonds, toasted
- • 1/2 teaspoon vanilla extract
- • 9 tablespoons sugar
- • 1 tablespoon ground cinnamon
- • 3/4 teaspoon cayenne pepper
- • 9 12×8-inch sheets fresh phyllo pastry or frozen, thawed
- • 1/2 cup (1 stick) unsalted butter, melted
Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.
Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6×8-inch stacks. Place scant 1/3 cup guava filling in center of each stack.
Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total.
Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
Preheat oven to 350°F. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.
*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.
Passion Fruit Syrup
- • 1 cup water
- • 1 cup sugar
- • 1/2 cup passion fruit pulp (from about 7 ripe passion fruits)
Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to bowl, cover, and chill. (Can be made 2 days ahead. Keep chilled.)
BON APPÉTIT | MAY 2006 ALLEN SUSSER
note: This was made by our dessert queen Laurie and between the recipe and her arose perhaps the finest dessert I have ever tasted. – Paul
2 scallions (thinly sliced)
1/2 C orange juice
1/4 C chopped cilantro
1/4 C diced yellow pepper
1/4 C lime juice
2 T olive oil
1 habanero minced
1/2 tsp salt
Preheat oven to 450. Tightly wrap beets in foil. Bake beets until tender (about 1 1/4 hours). Let stand wrapped for 15 minutes, then open foil and peel when cool enough. Finely dice.
Mix beets in a bowl with the remaining ingredients and let sit at room temperature for 20 minutes before serving.
from Roberto Santibanez’ Truly Mexican
½ C soy sauce
2 T sugar
1 C chicken stock
¼ C mirin
1 pound thinly sliced chicken breast
3 T sugar
2 medium onions, sliced
4 oz yam noodles(shirataki)
1 C sliced bamboo shoots
3 stalks celery, sliced
1 C soaked, rinsed and sliced shitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions cut into 2-inch lengths
3 leaves Napa cabbage, sliced
2 T oil
- Mix soy, sugar, stock and mirin together in bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
- Add oil to skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to boil and cook 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve over YAM noodles, on small plates
1 ½ C grated carrots
1 ½ C thinly sliced Red cabbage
1 ½ C thinly sliced fennel
A handful of broccoli sprouts, pulled apart so as not to clump
¼ C olive oil, more to taste
1 T lime juice, more to taste
1 to 2 tsp sesame oil
1 tsp soy sauce, more to taste
2 generous handfuls of shredded fresh mint
Salt and pepper
3 green onions, thinly sliced
½ C roasted, salted cashews, chopped
Put the carrots, cabbage and fennel in a large bowl. Scatter over the sprouts and toss. Just before serving, add the olive oil, lime juice, sesame oil, soy sauce and mint. Season with salt and pepper and toss to combine thoroughly. Scatter over the green onions and cashews ans serve.
French Herb Bread
4 T active dry yeast
¼ C butter
2 T white sugar
½ C minced onion
1 tsp salt
1 garlic clove, minced
3 1/2 C all purpose flour
½ tsp salt
1 C milk
1 T minced parsley
1 T distilled white vinegar
2 T butter
- Large bowl combine yeast, sugar, 1tsp salt, and 1 ½ cups flour
- In saucepan combine milk, water, ¼ cup of the butter until 110 degrees F (38C). Add milk mixture and vinegar to flour and blend at low speed of mixer, until moistened. Beat at medium speed for 3 minutes.
- Stir in 1 ½ cups additional flour to form sticky dough. Turn dough out onto a floured surface and knead adding ½ to 1 cup more of flour until dough is smooth and pliable. Place dough in large greased bowl and let rise in a warm place until doubled in volume.
- Punch down and roll into rectangular shape about 16×8 inches.
- In a saucepan heat the onion, garlic, ½ tsp salt, parsley and 2TBSP of butter until butter is melted. Spread over the dough rectangle and starting from the 16” side, roll up like a jelly roll.
- Place bread, seam side down onto a greasedcookie sheet and let rise until doubled in size
- Preheat oven to 400 degrees
- Bake until golden brown, about 20-30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.