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better
summer 2016
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farm fresh
If the very idea of entertaining makes you reach for the take-out menu, then check out this classic summer meal you can make. It’s complete with picnic favorites, easy tabletop ideas, a pretty party favor, and a fun playlist to keep the mood light. photos by kim cornelison recipes by sarah kornbrek, carol castellucci-miller, diana bishop, penny hanstad, deb crowell, diana mccartney, brenda venable
ASPARAGUS WITH EASY HOLLANDAISE SAUCE
ROASTED ASPARAGUS, MUSHROOMS & PROSCIUTTO
Spatchcock Chicken start to finish 50 minutes
2 (3¹ ₂-lb.) chickens, wing tips removed 2 tsp. salt 1 tsp. dried tarragon 1 tsp. paprika ¹ ₄ tsp. black pepper 1 Tbsp. plus 1 tsp. olive oil 2 lemons, thinly sliced and seeded 1. Preheat oven to 450°F. Line a large
rimmed baking sheet with foil. 2. Put 1 chicken, breast side down, on a work surface. Starting at tail end, cut along both sides of backbone with kitchen shears, then remove backbone. Grabbing hold of both sides of chicken, open it like a book.
Herb-Roasted Potatoes start to finish 1 hour 35 minutes
² ₃ ¹ ₂ 3 ¹ ₂ ¹ ₄ 3
2 1 6 2
cup water cup olive oil Tbsp. fresh lemon juice tsp. salt tsp. black pepper lb. yellow, white, or Red Bliss potatoes, scrubbed and cut into 1- to 2-inch-thick wedges Tbsp. chopped fresh mint Tbsp. dried oregano oz. feta cheese, crumbled lemons, thinly sliced and seeded
Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one side of prepared baking sheet. Repeat with second chicken. 3. In a small bowl combine salt, tarragon, paprika, and pepper. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin, all over flesh. Slide lemon slices under skin in a single layer. 4. Roast about 35 minutes or until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 165°F. Let stand 5 minutes before cutting each chicken into four pieces. Per piece 592 cal., 41 g fat (11 g sat. fat), 201 mg chol., 734 mg sodium, 3 g carb, 1 g fiber, 51 g pro.
HERB-ROASTED POTATOES
the party favor
1. Preheat oven to 450°F. In a large bowl
whisk together the first five ingredients (through pepper). Add potatoes; toss to coat. Pour into a 13×9-inch baking dish. 2. Roast about 40 minutes or until potatoes are beginning to brown in spots. Add mint and oregano; toss to combine. Roast about 30 minutes more or until potatoes are
SPATCHCOCK CHICKEN
tender. Toss with feta just before serving. Tip Potatoes can be served hot or roasted up to 2 hours ahead and served at room temperature.
Little pots of herbs do double duty: first as table decorations, then as party favors for guests to take home. Dip the pots in Milk Paint (milkpaint.com) and do the same with the mini wooden spoons used to label the herbs.
Per 1 cup 296 cal., 18 g fat (5 g sat. fat), 19 mg chol., 369 mg sodium, 28 g carb, 4 g fiber, 6 g pro. M 1
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20 summer 2016
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SPRING SHOWERS Whether they’re for brides-to-be or moms-to-be, these cupcake treats celebrate weddings and new babies in sweet style. Plus, learn a fun way to reveal whether the baby is a boy or girl!
Wedding Cupcake Bouquet
WEDDING CUPCAKE BOUQUET
For best results, add cupcakes to the foam ball as close to the time you are serving as possible. Place the vase in a secure location to prevent it from being bumped or tipped. If you have to take the bouquet to another location, transport the decorated cupcakes separately from the base and assemble on site (bring extra cupcakes and frosting in case you need to fix or replace cupcakes). decorate 1 hour
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Florists foam vase or clean flowerpot Wooden skewers and toothpicks Marbles or decorative rocks 6-inch foam ball Artificial leaves and greenery to 24 desired-flavor 2 1⁄2 -inch cupcakes in paper bake cups 2 recipes Creamy White Frosting - Desired-color food coloring - Desired candy
1. Place a large chunk of florists foam in bottom of the vase; insert a long skewer into the foam. Fill the rest of the vase with marbles for stability. Push the foam ball into the skewer sticking out of the vase. Insert the stems of artificial leaves and greenery into the base of the ball. To determine placement, organize unfrosted cupcakes on the ball, using two to four toothpicks to attach each cupcake to the foam ball. Repeat with remaining cupcakes. Remove all cupcakes, leaving toothpicks in the ball. 2. Tint frosting desired colors. Spread a thin layer of frosting onto each cupcake. Place remaining frosting in pastry bags fitted with desired tips. Pipe frosting onto cupcakes in desired flower designs; add candy accents. 3. Let cupcakes stand 30 minutes for frosting to firm up slightly. Working from bottom to top of foam ball, slide decorated cupcakes back onto toothpicks. If desired, insert additional artificial leaves and greenery into spaces between cupcakes. Makes 20 to 24 cupcakes. Creamy White Frosting In a large mixing bowl beat 1 cup shortening, 1¹ ₂ tsp. vanilla, and ¹ ₂ tsp. almond extract with a mixer on medium 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 Tbsp. milk. Gradually beat in an additional 2 cups powdered sugar. Gradually add an additional 1 to 2 Tbsp.* milk to make frosting spreading consistency. Makes about 3 cups. *Tip Add just enough liquid to Creamy White Frosting to make it pipeable but not soft. The frosting needs to be thick. Per cupcake 341 cal., 17 g fat (4 g sat. fat), 0 mg chol., 152 mg sodium, 46 g carb., 0 g fiber, 2 g pro.
how to make it With the help of a foam crafts ball and some skewers, it’s easy to create a beautiful bouquet for a bridal shower (or any occasion!). Plus, you can customize the colors and designs to fit the guest of honor’s personality. The designs on these three cupcakes are much easier to create than you might think. To simplify, just use one color and design, such as all white hydrangeas. The effect is stunning.
SECURE BALL Secure the foam ball to the vase. We inserted a couple of skewers into a chunk of florists foam in the bottom of the vase, then added marbles to the vase. Press the ball into the skewers sticking out of the top of the vase.
ADD GREENERY Stick stems of greenery into base of ball. Organize unfrosted cupcakes on ball using two to four toothpicks for each cake. Insert toothpicks into ball before sliding cupcake onto them. Remove cupcakes from ball, leaving the picks in the foam.
ATTACH CUPCAKES After the cupcakes have been decorated and frosting has set, place the cupcakes back on the toothpicks on the ball.
FILL IN THE SPACES Once the cupcakes are placed, you can fill in any spaces between cupcakes by inserting additional artificial greenery into the spaces between cupcakes as filler. M 1