2019 Summer Entertaining Guide

ENTERTAINING GUIDE

RECIPES + TIPS FOR PERFECT PARTIES

Plus! Local Ideas From Area Businesses

$5.00 A Supplement of the Daily Camera ENTERTAINING GUIDE

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Section 1: Late-winter winners

Beet appetizer salad Hearty soup Party chicken piccata Comfort pasta dish No-knead focaccia A mew look is underfoot

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Section 2: Spring and summer stunners Your deck is calling Make your al fresco party memorable Liquid ďŹ reworks cocktail Garden cocktails Savory small plates Summer food safety Low-carb appetizer

Section 3: Salads

Tips for making great summer salads Watermelon salad Spinach salad Beet salad Couscous salad Bow-tie salad Caprese salad

Section 4: The main event

Grilling the perfect steak Selecting, preparing and grilling pork ribs Beef brisket sandwiches How to host a classy cannabis party Banking on Colorado

Section 5: Desserts Strawberry shortcake Instant Pot cheesecake Icebox desserts Peach ice cream sandwich Light and dreamy treats

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31 31 34 35 37 37 38

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Late-winter winners

LATE-WINTER WINNERS

Brighten with beets Winter less dreary with these root vegetables

By Wolfgang Puck

Tribune Content Agency

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f you’re at all familiar with me, you’ve probably seen or heard me say that before we ever even put food in our mouths, we eat with our eyes. Beautiful food excites the appetite, building happy anticipation for the wonderful tastes and textures soon to come.

Making delicious food with visual appeal becomes even more important during the sometimes-dreary days of winter. And it can also become even more of a challenge at a time of year when springtime’s beautiful bounty of produce is still a couple of months away.

That’s one of the reasons I love to turn my attention to beets in late winter. These root vegetables may have been harvested back in autumn, but they keep for months in cold storage and are available abundantly in markets right now, ready to brighten our tables with their jewel-like hues -- most commonly ruby red, though deep amber beets and other heirloom varieties are becoming more and more common.

Beets star in a spectacular -- yet surprisingly easy to make -- appetizer salad that my team and I have been serving now for well more than three decades at Spago. We call the dish a “Napoleon” after the famous French pastry creation of the same name, which features multiple layers of golden-brown puff pastry alternating with whipped cream or custard.

In this case, the dish’s layers consist of roasted beet slices sandwiched with creamy goat cheese, which has a snowy white color and rich yet tangy flavor that contrast perfectly with the vegetable’s deep color and irresistibly mellow, earthy sweetness.

If that description of the beet’s appeal 5

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puzzles you, there’s probably a very good chance that you’ve never experienced beets as they’re meant to be cooked. Too many people only know canned beets, which have a lackluster flavor and mushy texture. Yet, they’re surprisingly easy to cook. And if you roast them the way I explain in the recipe, instead of boiling them as many people do, you’ll intensify their natural sweetness while producing a firm yet tender texture.

Although the recipe’s preparation is fairly simple, there is some assembly required. But you can cook the beets, peel and slice them, and briefly poach them in sugar syrup to enhance their sweetness up to one day in advance.

You can also make the two dressings ahead, though both those recipes are very straightforward. That leaves just the quick heating of the cheese and layering with the beets, plus the final presentation -- all accomplished in under 15 minutes.

One sight of this dish at the start of a special dinner will brighten spirits throughout the meal.

Roasted beet Napoleons • 3 pounds (1.5 kg) large red beets, washed and trimmed • 1 cup (250 mL) rice vinegar • 1 cup (250 mL) sugar • 2 tablespoons extra-virgin olive oil • 1 pound (500 g) store-bought creamy herbed or plain goat cheese logs, chilled, cut crosswise into 16 round slices • 3 cups (750 mL) mixed baby lettuces • 1/2 cup (125 mL) Spago House Dressing (recipe follows) • 1/2 cup Citrus Hazelnut Vinaigrette (recipe follows) • 2 ounces (60 g) toasted hazelnuts, coarsely chopped Preheat the oven to 400 F (200 C). Put the beets in a roasting pan, add cold water to a quarter of the way up the sides of the pan, and cover the pan with foil. Roast until tender, 2

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to 21/4 hours. Check for doneness by gently inserting a skewer into a beet: It should slide in easily. Remove the beets from the pan, set aside to cool, and then peel.

Cut each beet into round slices 1/4 inch (6 mm) thick. With a cookie cutter, cut each slice into a 3-inch (7.5-cm) round, making 20 rounds. Cut the trimmings into 1/4-inch (6-mm) dice, reserving 1 cup (250 mL) for garnish.

In a saute pan, bring the vinegar and sugar to a boil; reduce the heat to a simmer. Add

the beet slices, and poach for 1 minute; then, carefully turn and poach 1 minute longer. With a slotted spatula, remove the slices and arrange on a baking tray lined with parchment paper.

Cover and refrigerate.

When ready to assemble, heat the oil in a saute pan over medium-low heat. Arrange the goat cheese slices in the pan and warm slightly for under 1 minute per side, turning with a small spatula and taking care not to melt them.

To assemble, place a beet round on a firm, flat surface. Top with a goat cheese slice, then

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In a medium bowl, whisk together the vinegars, mustard, thyme and shallot.

Whisking continuously, slowly drizzle in the oils to form a thick emulsion. Season with salt and pepper. Refrigerate in a covered container for up to three weeks, whisking again before use.

Makes 1 cup (250 mL)

Citrus hazelnut vinaigrette

• 11/2 cups (375 mL) fresh orange juice • 1 shallot, minced • 1 teaspoon minced fresh thyme leaves • 2 tablespoons balsamic vinegar • 1/2 teaspoon grated orange zest • 1/3 cup (85 mL) hazelnut oil • 1/3 cup (85 mL) extra-virgin olive oil • Kosher salt • Freshly ground black pepper

In a medium saucepan, bring the orange juice to a boil. Reduce the heat and simmer until reduced to 1/3 cup. Cool to room temperature.

In a medium bowl, combine the orange juice, shallot, thyme, vinegar and orange zest.

Whisking continuously, slowly drizzle in both oils until the dressing emulsifies. Season with salt and pepper to taste. Refrigerate in a covered container for up to one week.

Makes 1 1/3 cups (335 mL)

another beet; continue to get 5 layers of beet with 4 cheese layers in between. With a sharp knife, carefully cut the stack into 3 wedges.

Repeat with the remaining beets and cheese.

Arrange 3 wedges, pointed ends facing out, in the center of each chilled salad plate.

Toss the lettuces with Spago House Dressing and mound on top. Drizzle Citrus Hazelnut Vinaigrette around each stack. Sprinkle toasted hazelnuts and diced beets over the drizzled vinaigrette. Serve immediately.

Serves 4

Spago house dressing • 3 tablespoons balsamic vinegar • 1 tablespoon sherry wine vinegar • 1 tablespoon Dijon mustard • 1/2 tablespoon minced fresh thyme leaves • 1 small shallot, minced • 1/2 cup (125 mL) extra-virgin olive oil • 1/2 cup (125 mL) walnut oil • 1/4 teaspoon kosher salt • 1/8 teaspoon freshly ground white pepper

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Hearty soup hits the spot Versatile recipe can be dressed up for parties

By Wolfgang Puck

Tribune Content Agency

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n the middle of winter, my mind and appetite often turn toward soup. A hearty bowlful feels warming and sustaining from the moment you see and smell it until long after it fills your stomach. And a big pot of soup simmering on the stove promises everyone in your home that delicious, satisfying food is on the way and guaranteed to put an end to your shivers on the chilliest winter day.

The winter soup I’d like to share with you is my variation on a French soup you’ve probably heard of: leek and potato soup. But unlike that country classic, this soup includes much more leek — a milder-tasting cousin of the onion — than it does potato. In fact, the ordinary baking potato included in the recipe largely plays a role of thickener for the soup, as well as providing a mild-tasting counterpoint to the leeks.

But the real twist to this recipe is the packed half cup of fresh chervil leaves, which adds a touch of springtime. Just as leeks are related to onions, chervil is part of the parsley family.

But its flavor is noticeably milder than parsley, and its leaves are more delicate looking and sometimes slightly paler in color.

Nibble on a leaf or two and you might also notice that the herb even tastes faintly like anise or licorice -- not so much that you would at all think of it as a sweet flavor, but just enough to make some people eating the soup pause briefly and say to themselves, “What is that flavor?”

If you’ve never tried chervil before, you may be surprised to find that it’s available in the produce sections of many well-stocked

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LATE-WINTER WINNERS supermarkets. You can grow it yourself, too, even in an indoor window herb garden and add it to salads and other soups. Or you may want to use it as a delicate garnish for French style omelets or scrambled eggs.

In case the word “cream” at the start of the recipe that follows makes you pause to wonder if it’s a very rich soup, let me hurry to explain that it mostly describes the creamy consistency of the soup. But, yes, there is some actual cream included as well. At only 1 cup for 8 servings, though, that works out to just 2 tablespoons per serving.

Serve the soup as a first course for any winter meal. Or make it your main dish, accompanied by crusty bread and a salad. If you like, you can even serve it cold come springtime, or dress up the hot or cold version for a special occasion by garnishing it with shaved white truffle or a spoonful of caviar.

For such a simple recipe, it’s very versatile.

low heat. Add the leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the potatoes and continue cooking, stirring occasionally, for 15 minutes longer.

Stir in the reduced stock or broth. Bring to a boil over high heat. Then, reduce the heat to maintain a gentle simmer and cook until the leeks and potato are very soft, about 45 minutes.

While the vegetables are simmering, put the cream in a small saucepan, bring to a boil over medium-high heat, and continue boiling steadily, stirring frequently, until the cream has reduced by half. Set aside.

When the vegetable cooking time has ended, stir all but 2 tablespoons of the chervil leaves into the pot, reserving the remainder for a garnish. Cook the vegetables and chervil for 15

minutes longer.

When the vegetables are done cooking, use a slotted spoon to transfer them to a food processor or blender, working in batches if necessary to avoid overcrowding. Add a little of the cooking liquid to moisten the vegetables and puree them; then, transfer the puree to a bowl while processing or blending any remaining batches.

Return the puree to the rest of the soup’s cooking liquid in the pot and stir in the reduced cream. Simmer over low heat for several minutes, stirring occasionally. Season to taste with salt, white pepper and a little lemon juice.

Before serving, mince the remaining chervil leaves. Ladle the soup into warmed bowls, garnish with chervil, and serve immediately.

Serves 6 to 8

Cream of leek and chervil soup • 10 cups good-quality low-sodium canned chicken stock or broth • 3 large leeks • 1 baking potato, 6 to 8 ounces • 2 tablespoons unsalted butter • 1 cup heavy cream • 1/2 cup packed fresh chervil leaves • Kosher salt • Freshly ground white pepper • Freshly squeeze lemon juice Put the stock or broth in a large pot, and bring it to a boil over high heat. Adjust the heat and continue boiling steadily until the liquid reduces to about half its original volume.

Meanwhile, prepare the vegetables. Trim the leeks, cutting off the root ends and the tough dark-green leaves. Carefully cut the leeks in half lengthwise, and rinse thoroughly under cold running water to remove all sand or grit from between the leaves. Cut the leeks crosswise into 1/4-inch (6-mm) slices.

Peel the potato, and cut it into quarters. Cut the quarters crosswise into 1/4-inch (6-mm) slices.

In a large saucepan, melt the butter over

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Comforting Italian dish Chicken piccata tasty, easy to make

By Wolfgang Puck

Tribune Content Agency

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verybody who loves to cook has their “go-to” dishes. Recipes they can always rely on for a main course they can be certain everyone will like, whether the occasion is casual or special.

The trick is to have something that’s quick and easy to prepare while simultaneously looking and feeling special, impressing guests at first sight and providing big, pleasing flavor from the very first bite.

For me, those characteristics quickly narrow down the field to a recipe I’ve loved for many years and still know will be appreciated by anybody I serve it to: My version of chicken piccata with lemon-caper sauce.

You’ll find the dish on the menus of many Italian restaurants. Generally, it describes boneless, skinless chicken breasts that have been sliced or pounded, or both, to a thinness that makes it possible to cook them through very quickly over fairly high heat.

Lightly dredged in flour, rapidly sauteed in olive oil, and then set aside while the flavorful pan deposits are transformed into a swiftly assembled sauce of garlic, lemon juice, white wine, chicken stock, butter, capers and some parsley, the chicken seems transformed into something that delights all the senses at once.

No wonder the Italian term “piccata” actually comes to us from the French “piquer,” the same source as a familiar English word “piquant” that evokes pleasant, lively flavors.

One of the wonderful things about this recipe is that you can make it in a single large saute pan and, as long as you have all of the ingre-

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dients prepped in advance, the entire cooking process will take you no more than about 15 minutes, start to finish. So you won’t be away from your family or friends very long -- and, if you’re fortunate enough to have an eat-in kitchen, you can very easily put on an impressive culinary show.

Feel free to vary the dish, as well, with thin cutlets of turkey breast, veal, pork tenderloin or a fairly meaty seafood like swordfish.

Many people like to serve a starchy side such as rice, potatoes or pasta with the piccata to soak up all the delicious sauce, but one of my favorite accompaniments is sauteed spinach. It takes little more than a minute to cook, especially if you start with prewashed bags of baby spinach leaves, and it offers a brightly colored, flavorful contrast to the pale lemon-colored, tangy main dish.

Chicken piccata with lemon-caper sauce • 4 boneless, skinless chicken breast halves • 1/2 cup extra-virgin olive oil, plus extra as needed • Kosher salt • Freshly ground black pepper • 1/4 cup all-purpose flour • 4 tablespoons unsalted butter, cut into 1 /2-tablespoon pieces • 2 tablespoons garlic minced garlic • 1/2 cup white wine • 1/2 cup good-quality canned chicken stock or broth • 2 tablespoon freshly squeezed lemon juice • 4 teaspoons capers, drained

LATE-WINTER WINNERS • 2 tablespoons Italian parsley, finely chopped • Lemon slices, optional garnish First, butterfly each chicken breast half: Place the breast half on a cutting board and, starting along the thickest lengthwise edge, use a sharp knife to cut horizontally partway through the breast until you can open it up into a butterfly shape.

Place the butterflied breast between two pieces of lightly oiled plastic wrap, and pound with a meat mallet to a uniform thickness of about 1/4 inch (6 mm).

Season the chicken on both sides with salt and pepper. Spread the flour on a dinner plate and dredge both sides of each butterflied breast in flour, shaking off the excess.

Heat a large saute pan over medium-high heat. Add enough of the oil to form a thin, even layer and, when it’s hot enough to shimmer slightly, add the chicken, working in batches if necessary to avoid crowding the pan. Cook each piece until light golden-brown, about

2 minutes per side, then remove it and set it aside. Add more oil to the pan as needed.

Pour off any oil remaining in the pan and add 2 tablespoons of the butter. As soon as it melts, add the garlic and, the moment the garlic begins to turn very light golden, add the wine and stir and scrape with a wooden spoon to deglaze the pan deposits. Add the chicken stock, lemon juice and capers. Reduce the heat to maintain a simmer, and use a whisk to briskly stir in the rest of the butter a few pieces at a time to form a creamy sauce.

Continue simmering and stirring until the sauce is thick enough to coat the back of a spoon. Taste the sauce and adjust the seasoning, if needed, with salt and pepper. Stir in the parsley.

Return all the chicken to the pan, and turn it in the sauce to warm through. Transfer the chicken to heated serving plates, spooning the sauce and capers evenly over each portion.

Garnish with lemon slices, if desired, and serve with sauteed baby spinach.

Serves 4

Sautéed baby spinach with garlic and chili flakes • 3 tablespoons extra-virgin olive oil • 2 large garlic cloves, minced • 2 pounds baby spinach leaves, rinsed and patted dry • 1/2 teaspoon crushed red pepper flakes • Pinch of sugar • Kosher salt • Freshly ground black pepper In a large nonstick skillet, heat the olive oil over medium-high heat. As soon as it is hot enough to swirl easily, add the garlic and saute just until fragrant, about 30 seconds.

Working in large handfuls, add the spinach to the pan, stirring it continuously; as it begins wilts down, immediately add more (and keep stirring) until all of the spinach is in the pan.

The moment all of the spinach has wilted, after about 1 minute, stir in red pepper flakes to taste along with the sugar; then season to taste with salt and pepper. Serve immediately.

Serves 4

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Party pasta dish

Roasted vegetables will satisfy guests

By Diane Rossen Worthington

Tribune Content Agency

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oasted vegetables are so versatile. You can serve them as a side dish, puree them in a soup or add them to your favorite pasta; you can’t go wrong.

Roasting vegetables before baking them with the pasta in the following dish brings a rustic, rich flavor to the meal. You can add zucchini,

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cauliflower florets, leeks or other peppers for a more complex flavor. Sometimes I’ll throw in some black pitted olives to give the pasta a slightly briny addition.

The melted, smoky provolone adds a comforting touch. If you want, you can hold back a couple of tablespoons of provolone from the mixture and sprinkle on the top along with the Parmesan cheese.

I like this vegetarian dish because it is perfect for a party buffet or as a family style meal. I often serve this for award show viewing because it is a one-dish meal. For those who need more protein, you can also add shredded cooked chicken or cooked sweet or hot sausage.

If you have vegetarians and meat lovers, I suggest you divide the pasta mixture and serve two casseroles so everyone is happy. I particularly like this party dish because it won’t overwhelm whatever else I might serve with it.

Serve it alone or with a favorite simple chicken, fish or beef dish.

Pasta with roasted vegetables, tomatoes and provolone cheese For the vegetables: • 2 tablespoons olive oil • 1 small onion, finely chopped • 1 large eggplant, peeled and cut into 1 1/2inch pieces • 1 small broccoli stalk, cut into florets • 1 1/4 pounds medium mushrooms, cleaned and quartered • 2 large red bell peppers, cut into 1 1/2-inch pieces • 1 teaspoon salt • 1/2 teaspoon pepper For the pasta: • 1 teaspoon salt • 1 pound dried rigatoni or fusilli • 4 cups favorite marinara sauce • 2 tablespoons finely chopped fresh basil

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• 1/2 pound provolone cheese, cut into 1/2inch pieces • 3/4 cup freshly grated Parmesan cheese • Dash crushed red pepper flakes, or to taste • Basil leaves, for garnish 1. Preheat oven to 425 F. In a large roasting pan, combine the oil, onion, eggplant, broccoli, mushrooms and red peppers, and mix to coat all the ingredients.

Roast the vegetables until softened, about 40 to 45 minutes, turning them occasionally to keep them from sticking. Remove from the oven, cool, and season with salt and pepper.

Set aside.

2. Add salt to a large pot of boiling water.

Add the pasta, and cook over high heat until al dente, about 12 minutes. Drain well.

3. Place the pasta in a large mixing bowl. Pour 3 1/2 cups of the marinara sauce over the pasta, and mix well. Add the basil, provolone, 1/4 cup of the Parmesan cheese, the crushed red pepper and the roasted vegetables, and mix well. Taste for seasoning.

4. Grease a 9-by-13-inch ovenproof baking dish. Spoon the pasta mixture into the dish and dot the top with the remaining 1 /2 cup marinara sauce. Sprinkle the remaining Parmesan cheese on top.

5. When you’re ready to serve, preheat oven to 400 F. Bake the pasta for 20 minutes or until bubbling hot. Garnish with basil leaves, and serve immediately.

Advance preparation: Can be prepared up to one day ahead through Step 4, covered, and refrigerated. Remove from refrigerator 1 /2 hour before baking.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

Serves 6

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Breakfast for a crowd No-knead focaccia is easy on the host

By Grace Elkus

TheKitchn.com

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like to think of this playful recipe as the best way to serve bacon, eggs and toast to a crowd. The crispy, fluffy focaccia combines everyone’s favorite breakfast trifecta into one, so that all that’s left to do is grab some plates and pour the coffee.

If you’re new to bread-making, this recipe is a great place to start; you’re rewarded with an impressive, fluffy focaccia without doing much work at all. In fact, a no-knead dough is actually the best way to make focaccia, because it prevents too much gluten from developing (which can result in tough, chewy bread).

In my opinion, the tastiest focaccia features super-crispy top and bottom crusts and a soft, airy interior. To achieve this, you’ll generously oil the sheet pan, transfer the dough to the pan, then flip the dough so all of it is shiny and coated with oil. Baking the focaccia in a super-hot oven (475 F) crisps up the oiled crust.

Think of breakfast focaccia as a super-sized egg-in-a-hole: Each generous square serving boasts a sunny-side up egg. For set whites and runny yolks, the eggs only need about 8 minutes in the oven, meaning the focaccia itself needs to get a head-start.

After the dough has risen in the sheet pan, you’ll preemptively make the wells for the eggs so that the dough bakes with egg-sized indents.

(If you cracked eggs onto a flat focaccia, they would run all over the place).

After about 20 minutes in the oven, you’ll

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pull out the lightly browned focaccia, crack the eggs into their wells, scatter the whole thing with cooked, crumbled bacon and lots of shredded cheese, then return to the oven for the eggs to cook.

No-knead breakfast focaccia • 4 1/4 cups all-purpose flour • 1 (1/4-ounce) packet active dry yeast (about 21/4 teaspoons) • 1 tablespoon plus 1/2 teaspoon kosher salt,

divided • 13/4 cups warm water • 5 tablespoons extra-virgin olive oil, divided, plus more for oiling the bowl • 8 strips bacon (about 5 ounces), cut in half • 9 large eggs • 6 ounces sharp cheddar cheese, grated (about 2 cups) • 1 ounce finely-grated Parmesan cheese (about 1/2 cup)

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• Freshly ground black pepper • 2 tablespoons chopped fresh flat-leaf parsley leaves • Ranch dressing, for serving (optional) Place the flour, yeast, and 1 tablespoon of the salt in the bowl of a food processor fitted with the blade attachment and pulse to combine.

Add the water and 2 tablespoons of the oil, and pulse until a rough ball of dough forms, 12 to 15 pulses. The dough will be very sticky.

Lightly oil a large bowl. With floured hands, scoop the dough out of the food processor and form it into a ball. Place in the bowl and turn to coat. Cover with plastic wrap or a kitchen towel and let sit in a warm place until doubled in size, 1 1/2 to 2 hours.

Drizzle the remaining 3 tablespoons of oil onto a 13-by-18-inch rimmed baking sheet.

Punch down the dough, transfer to the baking sheet, and turn to coat the dough in the oil.

Use your fingertips to stretch the dough to the edges of the baking sheet. Cover again and let sit in a warm place until puffed, 1 to 1 1/2 hours.

Meanwhile, cook the bacon.

Place the bacon in a single layer in a large skillet over medium heat. Cook until just crisp, 3 to 4 minutes per side. Transfer to a paper-towel lined plate.

Arrange a rack in the middle of the oven and heat to 475 F. Using the bottom of a flat-bottomed 1/4-cup measuring cup, make 9 evenly-spaced wells in the dough (this will be for the eggs), then use your fingers to make the wells even more defined.

Sprinkle the dough with remaining 1/2 teaspoon kosher salt.

Bake until the focaccia begins to brown, 15 to 20 minutes. Remove from oven. Press the same measuring cup in the wells to make them even deeper. Crack 1 egg into a small bowl, then carefully pour into one of the wells. Repeat with the remaining eggs. Crumble the bacon over the focaccia, then sprinkle with the cheddar and Parmesan. Season with lots of freshly ground pepper.

Return to oven and bake until the egg whites are just set and the yolks are runny, 7 to 9 minutes more. Garnish with the parsley, and season with more salt and pepper, if desired.

Serve with ranch for dipping if desired.

Recipe notes: The dough can be left in the covered bowl to rise overnight in the refrigerator — the slower rise actually provides extra flavor. In the morning, transfer the cold dough to the rimmed baking sheet and allow it to warm up a little, about 30 minutes, before stretching and proceeding with the recipe.

Leftovers can be tightly wrapped in plastic wrap and refrigerated for up to four days.

Serves 9 — Grace Elkus is a senior food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking.

Submit any comments or questions to editorial@ thekitchn.com.

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A new look is underfoot Transform your home and get ready to entertain Linda Thorsen Bond for Daily Camera

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new look and new life for your home starts with the first step. And when that first step is hardwood flooring from Meyer Skidmore & Co., you’re headed in the right direction.

It begins at the Meyer Skidmore & Co. Boulder showroom, where Owner Abbey Van Horn offers a lot of things to touch and see, including hardwood flooring that is handscraped or smooth in many color and textures.

You can take large samples home to see how the flooring looks in the light from your own windows. There are many colors and sizes in wood that is engineered (prefinished with a thin layer of wood over particle board, dust free, less expensive) or solid. It can be prefinished or engineered on site so you can make it your own color and finish.

Meyer Skidmore & Co. will come to your home to measure and help you determine the best flooring. Van Horn said, “We can help you choose. Is the floor for an older couple with no pets or a family with four little kids and two dogs? The best flooring depends on your daily life. Every customer is different, and we work together see what suits you. Our installers are kind, reliable and helpful, and we don’t have a high turn-over rate.”

Timing is everything

If you’re getting the flooring ready for a special event at your home, allow time for the installation. Van Horn explained that the installation time depends on the size and the finish. “If it’s 1,000 square feet that will be finished in place, figure about two weeks; if it’s engineered, about four days,” she said. “It also depends on the finish. Alcohol finish is the strongest, but it’s toxic while it’s being done and takes the longest; oil-based finishes have a little more give; water-based is clear with very low VOC (volatile organic compounds) so the scent isn’t as strong.”

Chris Meyer and Steve Skidmore formed the small craft oriented hardwood-flooring

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firm in 1984. The company has shown steady growth with a customer base of residential general contractors who focus on building and remodeling custom homes. They also work directly with homeowners for installation and refinishing of existing hardwood floors and provide only top quality wood flooring materials from manufacturers known for precision milling and low moisture content kiln drying.

For a change

Homeowners considering flooring for a change usually rely on the wood type or color. “Most homes get a completely new look with flooring that’s better suited to their lifestyle,” Van Horn said. She said the two current trends are very natural contemporary look, which saves the cost of staining. The more traditional dark to medium stain is also very popular.

For an update

People considering flooring to update their home often pick modern flooring or even rusticlooking wood. “We do a lot of removing the smaller red oak flooring, putting in wider planks and resealing it,” she said.

For entertaining

For flooring that’s especially good for

entertaining, she recommends solid wood over engineered flooring to protect against scratched floors from heel scrapes or even dropped and broken glass. “We can put down a very thick layer of hardwood, so that when damage happens we can replace those boards, or even stain and refinish the wood,” she said.

Meyer Skidmore & Co. is a full service wood finishing company, which means they deliver the flooring, install, stain and finish and do effective dust containment. “Anything that deals with hardwood, we do,” Van Horn said. “The only thing we don’t do is move your furniture.”

Clearing the way

To make installation go smoothly, Van Horn advises homeowners to make sure everything is cleared out before the installers arrive. “That is really hard for some people,” she said. “We have a referral list of businesses that can move furniture, bring in pods or to rent storage units through. We’ll do all the demolition, tear out of old carpet or flooring and haul it away.”

For centuries, hardwood floors have graced the finest homes, adding the beauty and warmth only hardwood floor can provide. With a large variety of styles, woods, stains and finishes, you are sure to find the perfect floor for your home at Meyer Skidmore & Co.

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Spring and summer stunners ENTERTAINING GUIDE

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Your deck is calling and entertaining purchases before moving to Westminster last year. The store, now larger with more indoor space, continues to serve Boulderites, but now caters to north-metro customers, as well.

While there might not be a drop of seawater within a thousand miles, Maydew says blues – sometimes considered “coastal style” – are very much on point in Colorado. The color scheme is tranquil and compliments our blue sky and purple mountains.

Even when planning a blue color palette, however, it’s good to use to color in accents and keep furniture in neutral tones.

“You’re going to be looking at this (furniture) for 10 years (or more), pick a neutral and add pop of color with throw pillows or rugs,” Maydew says.

The outdoor rug trend is still going strong, she says, because it allows homeowners to more clearly define “rooms” outside. Wall hangings are similarly becoming popular.

Durability and style

Warm and toasty

Make it attractive and functional Cynthia Harding for Daily Camera

W

e Coloradans love winter. But as the days inch longer, we begin to long for an early morning cup of coffee served outside with birdsong or a simple dinner from the grill that goes down nicely with a glass of wine and the sunset.

In short, it’s time to get our backyard act together.

In these parts, that gracious leisure space out the back door needs some sturdy infrastructure to stand up to year-round use.

“I don’t want to call (Colorado’s climate) harsh,” says Mariah Maydew, president and CEO of Fruehauf’s in Westminster. But, she adds, “we have to be really careful when we buy.

(It has to be) something that’s going to hold up here.”

That means dealing with the strong UV rays that come along with those 300 glorious days of sun, which requires more attention to detail than you might think. For example, Maydew says not only does the fabric on outdoor furniture have to be ready to take the high heat and strong light, the cushions have to be sewn together with a special UV-resistant thread.

Then, there’s the year-round aspect. Unlike furniture in, say, Chicago or Buffalo, N.Y., Colorado outdoor couches and chairs don’t spend a cozy winter taking a breather in the garage. We might need them! A clear, warm sunny day might pop up in January or February, and who wants to miss that?

Another issue in our state: the weight factor.

While Coloradans are lightweights when it comes to body fat, our furniture has to be heavy so it won’t blow away in a sudden gust of wind.

“There are lots of factors to keep in mind in making sure furniture will hold up in Colorado,” Maydew says.

She should know. Fruehauf’s spent decades in Boulder as a mainstay for outdoor furniture

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For those who like a natural look in their furniture, Maydew recommends Ipe, a wood similar to teak that will naturally weather to a gray color or can be treated a couple of times a year to keep its original color. This tropical hardwood that comes from Bolivia is extremely durable and also highly fire resistant. Maydew says some people who live in fire-prone zones in the mountains construct decks with the material. The Ipe that Fruehauf’s carries is also eco-friendly and certified as such by the Forest Stewardship Council, which promotes the responsible management of the world’s forests.

“They trace each piece of furniture back to where it came from and take care of the families who work in the factory,” Maydew says.

Consistent look

Maydew says this year’s trends are a continuation of those of the past 10 years or so. “(Customers say) ‘I want to extend my square footage. They are thinking of it as an extension of their home,” she says, adding that sometimes the outdoor space may be larger than the entertaining area indoors.

Extending the space means continuity between indoors and out in decorating style.

So, a traditional-style home does best giving way to a traditional-style furniture, whereas a contemporary style indoors should open onto a similar tableau outside with simple, clean lines.

The same “rules” apply whether the entertaining area is a large, landscaped backyard or a condo balcony.

Color my world

One thing Colorado homeowners continue to love is fire pits, generally gas-fueled. The warmth extends time outside when spring and fall days suddenly turn chilly after the sun goes down. Maydew adds that furniture manufacturers have responded to the fire pit trend by offering curved couches to surround the pit, keeping everyone equally cozy.

Sun protection and lights

One important thing in Colorado’s climate is to provide a respite from the hot sun. Some homeowners install retractable awnings, some of which have wind sensors so that the awning automatically retracts if it gets super windy.

Maydew says sun-protecting umbrellas have also come a long way from the days of the simple “beach umbrella” in the middle of a metal table. Now, cantilevered umbrellas can provide much larger patches of shade when the weather gets hot.

For those who like to linger outside, it’s good to consider lighting. The simplest solution is plug-in string lights, although Maydew recommends lights with a larger bulb than the typical Christmas light string. Other, more customized lighting solutions are available, too.

Plan now

Here’s something to do on the next snowy day: Make a plan for your outdoor space. Do some research online and visit local retailers. That summer evening on the deck isn’t nearly as far away as it seems.

SPRING AND SUMMER STUNNERS

Take it outside Tips for hosting outdoor parties

The Daily Meal

T

o help you host a successful outdoor party, we’ve pulled together a list of dos and don’ts that will serve as a great guide for almost any type of gathering. Make the party enjoyable for everyone, including you, by following these tips.

Make it pretty

Sure, the great outdoors are picturesque, but that doesn’t mean you can slack off on your An outdoor event during the summer should be decorating. Spruce up your picnic table with fresh easy-breezy, but that doesn’t mean you should let flowers, find a nice tablecloth for the picnic table your outdoors be wild and unkempt. Be sure you or a runner for the side table and use rows of pretclean your grill, sweep rogue leaves and flowers ty lights to make your backyard magical. off your seating area, and check that cushions on patio furniture are fresh, dry and appealing for Keep it fairly casual guests to sit on.

Your party can be elegant and put together, but

Clean it up

Creative cocktail This refreshing drink is perfect for a summer party. Not only is it bright, but it also contains interesting flavors. Cucumber, strawberries, and blood orange give this cocktail a unique flavor.

This recipe is from De Rodriguez Cuba, a Miami restaurant known for its great Cuban cuisine and creative cocktails.

Liquid fireworks Ingredients • 2 ounces gin • 1 ounce blood orange juice • Dash simple syrup • 2 sliced strawberries • 4 slices cucumber Directions Muddle gin, simple syrup, orange juice, strawberries, and cucumbers in martini shaker.

Add ice. Shake and strain into glass. Garnish with a fresh strawberry.

you don’t need cocktail dresses and crystal. Typically, outdoor affairs are more informal, so make sure that your plates, glassware and even your outfit are relaxed. That doesn’t mean you should use cheap plastic plates and cups, however. Ensure they look nice and can hold up to plenty of food and drink.

Stay seasonal

Your guests are not going to be into a heavy meal when it’s sweltering outside. Make sure that you offer seasonal sweets and savory items that will leave guests feeling satisfied, not uncomfortable. Have plenty of cold drinks on hand, including non-alcoholic options. Fill a metal party tub with ice and stick bottles in there.

Be shady

Aside from the fact that the sun damages your skin, it can also ruin your food and make guests uncomfortable. Set up chairs in shaded areas and use patio umbrellas where needed.

Keep bugs at bay

Nothing is worse than being attacked by bugs on what should be a relaxing afternoon or evening outside. Be sure to keep flies and mosquitoes away from your outdoor space with citronella candles and have some bug spray on hand for guests. You also can set up fans to blow the critters away and keep the air moving for your guests.

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From garden to glass Add some seasonal fruits, vegetables to drinks Karen Kane

S

Pittsburgh Post-Gazette

easonal herbs, fruits and vegetables aren’t just for the plate and the pot. They also are excellent for the pitcher and the

glass.

Be the toast of the town by enhancing your cocktail with something gathered from the garden or farmers market.

We’re not just talking about celery in the bloody mary or muddled mint in the mojito.

When it comes to garden-to-glass refreshment, the only limit is your imagination, say the professionals.

Marissa Dallow, head bartender at the Breakneck Tavern in Mars, Pa., said fresh herbs and vegetables play as big a role at the tavern’s bar as in the dining room. The innovative restaurant and watering hole prides itself on its locally sourced offerings from Butler County.

Basil and rosemary are delivered to its backdoor twice weekly from a couple of little farms

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about five miles down the road.

“I love to use fresh herbs in the drinks. They make the biggest difference,” Dallow said.

A little juicer kept in a handy spot is used to whirl the vegetables and fruits for customer favorites such as mango margaritas, strawberry-basil mules, and one of Dallow’s favorites — which she hasn’t given a moniker — cucumber-flavored gin with rosemary and fresh-squeezed grapefruit juice.

“We adjust the cocktail menu to the season to reflect what’s available,” she said.

Dallow said she and other staff will gather for a confab and talk about the tastes they want to create such as pickle-infused vodka.

“We buy local cucumbers from a family farm near here and pickle them. We’ll combine the pickles with the vodka, add a little bit of the pickle juice, and on Sundays, we do bloody marys for our brunch with the vodka,” she

said. “Our pickles are kind of spicy so they give the entire drink a kick and then we garnish with them, too. They’re delicious.”

It’s an easy undertaking for the home cook and gardener: Plant your own little “cocktail garden” — a rectangle raised bed of lemon verbena, lavender, chives, parsley, cherry tomatoes, cucumber and mint.

Denise Schreiber, who manages Allegheny County’s South Park greenhouse and tended bar for a decade at a place in Market Square, said combining fresh cucumber with some muddled basil and gin is an especially refreshing summer drink.

She wrote a book on edible flowers, “Eat Your Roses” in 2011, and suggested that picking a few posies and adding them to the blender is a tasty and aromatic way to impress.

A half cup of chopped rose petals in a frozen strawberry daiquiri adds a fragrance and

SPRING AND SUMMER STUNNERS

flavor to the sip while fresh chopped nasturtiums adds a peppery taste to a bloody mary.

“It’s fun. It’s a way to play with food and be creative and get people talking,” she said.

John Wabeck, general manager of Spoon who has worked as a bartender and sometimes lends a hand behind the bar at the East Liberty restaurant, said cocktails should be approached as food: “Gear them to what’s going on seasonally.”

French 75 (2.0 Edition)

This cocktail has the sour-sweetness of limoncello combined with the effervescence of prosecco. The thyme is less a flavor additive than an aromatic that is inhaled while

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SECTION 2 sipping. French 75 is beautiful to the eye and the tongue.

Ingredients • 1 1/2 ounces limoncello • 1 1/2 ounces gin • 4 ounces dry sparkling wine • Thyme sprigs Directions Pour limoncello and gin into a champagne flute. Top with wine. Garnish with a sprig of fresh thyme.

Serves 1.

— From “Cooking With Cocktails” by Kristy Gardner

Rhuby-tom (Rhubarb Tom Collins)

Tart, sweet and mellow. Well, it doesn’t so much taste mellow as make you feel mellow.

You would need a little mellowing after you have to muddle the rhubarb as the step required a bit of arm strength.

Ingredients • 1 fresh rhubarb stalk, chopped into 1-inch pieces • 1 teaspoon brown sugar • 1/2 teaspoon ground cardamom • Juice of 1 tangelo or other sweet orange • Freshly ground black pepper • 3 ounces gin • Ice • 1 cup tonic water • Ribbon of tangelo or orange zest for garnish Directions Place rhubarb, brown sugar, cardamom, orange juice and pepper in a shaker or mason jar. Muddle (which means slightly crush — but do not puree) until well pummeled. Add the gin and fill with ice.

Cover and shake. Strain into a glass and top with ice.

Cap it off with a little tonic and garnish with a ribbon of tangelo zest. Serves 1.

— Adapted from “Cooking with Cocktails”

by Kristy Gardner.

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Boozy beet shrub

I couldn’t resist trying this recipe, especially after I read that the beets used to flavor this cocktail can be reserved and consumed on a cheese plate. Making this cocktail involves a bit of planning ahead, in that the beets have to be “pickled” for a couple of days before using.

Ingredients For the shrub: • 1 cup cider vinegar • 1 cup cane sugar • 1/3 cup fresh mint leaves • 2 teaspoons smoked paprika • 1 teaspoon coarse sea salt • 4 medium beets, diced into 1/2-inch cubes For the cocktail: • 1 tablespoon lemon juice • 1 1/2 ounces beet shrub

• 3 ounces gin • Ice cubes • Crushed ice • Tonic water • Sprig of fresh mint for garnish Directions For the shrub, add vinegar, sugar, mint, paprika and salt in a nonreactive bowl. Whisk well to combine.

Add beets. Mix well and cover. Place in the fridge to macerate for two days, giving the mixture a good stir halfway through.

Remove solids with a finemesh strainer and pour the liquid into a

SPRING AND SUMMER STUNNERS

clean jar.

For the cocktail, pour lemon juice, beet shrub and gin into a cocktail shaker or Mason jar.

Top with ice cubes. Stir to chill for 20 seconds.

Fill a rocks glass with crushed ice. Strain liquid into the prepared glass.

Top with tonic water and garnish with a sprig of fresh mint.

Serves 1.

Note: The shrub recipe makes 1 1/4 cups. Store in fridge, tightly sealed, for four to six weeks.

— Adapted from “Cooking with Cocktails” by Kristy Gardner

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Get the party started

Pass the chorizo paté, corn fritters, zucchini tart

Gretchen McKay

Pittsburgh Post-Gazette

A

variety of tasty small plates that can be passed among guests during cocktail hour to whet the appetite are a great way to kick off a fiesta. The perfect mix includes something savory for the omnivores, as well as meat-free bites for the vegetarians.

The best potluck appetizers are easy to transport and don’t require much assembly once you arrive — you want them to arrive just as beautiful, and delicious, as when they left your kitchen.

You can’t go wrong with a savory, spreadable chorizo paté — it’s simple to prepare, extremely mobile and pairs well with crackers or crostini. A light and flaky tart made with cheese and summer vegetables is another sure winner as it can easily be cut into squares that can be served warm or at room temperature.

And if you’re tasked with also feeding kids?

Who doesn’t love a fritter, especially when it’s

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• 1/2 cup self-raising flour • 1 cup polenta/cornmeal • 1/2 teaspoon salt • 1 teaspoon baking powder Mexican corn fritters with guacamole • 1 egg These easy fritters celebrate the vegetable in • 1 cup milk kernel form. Spoonfuls of a cornmeal-based batter • 2 ears corn seasoned with chili and Mexican spices are fried • 1 to 2 tablespoons oil to a crisp in hot oil, and then served with chunky guacamole.

• Arugula, to serve For guacamole: Ingredients • 1 ripe avocado, peeled and pitted For fritters: • 2 tablespoons lime juice • 1 teaspoon ground cumin • 2 tablespoons chopped cilantro • 1 teaspoon ground coriander • Dash Tabasco sauce 1 • /4 teaspoon smoked paprika • 1 tomato, finely chopped • 2 teaspoons chopped chipotle in adobo sauce made with fresh corn and served with a dip, in this case guacamole? It’s familiar but at the same time fun.

SPRING AND SUMMER STUNNERS • 1 clove garlic, finely minced • 1/2 teaspoon cumin • 2 scallions, thinly sliced Directions Prepare fritters: In large bowl, combine all ingredients except corn, oil and arugula. Mix until smooth.

Allow to stand for 10 minutes; if necessary, add more liquid.

Meanwhile, make guacamole.

Combine avocado flesh, lime juice, cilantro, Tabasco, tomato, garlic, cumin and scallions in bowl. Mix to combine, making it as chunky or smooth as you like.

Remove kernels from corn cobs and add to batter.

Heat oil in heavy-based frying pan over medium heat. Drop spoonfuls of batter into pan and cook on one side until golden brown with bubbles forming on top. Turn fritters over and cook the other side until golden brown. Repeat until mixture is used up, adding more oil as needed and keeping cooked fritters warm in the oven.

To serve, top fritters with arugula and guac and serve while still warm.

Serves 4 to 6.

— From “Harvest: 180 Recipes Through the Seasons” by Emilie Guelpa

Chorizo paté

If you refrigerate this peppery country-style paté beforehand, be sure to bring it to room temperature before serving. I substituted merlot for the port wine, and it was delicious.

Ingredients • 7 ounces dried Spanish chorizo sausage, hot or mild • 2 teaspoons red pepper paste or 1 teaspoon sweet paprika • 1 tablespoon soft butter, at room temperature

Chorizo paté

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• 1 tablespoon port wine

• 1 cup ricotta or cream cheese

• 2 teaspoons lemon juice

• 1/2 to 1 cup diced ham

• Chopped flat-leaf parsley, to serve

• 1/2 to 1 cup diced provolone

• Sliced bread, toasted, to serve

cheese (or another cheese similar in consistency)

Directions Split sausage casings and remove the meat, discarding the casings.

Chop the meat into small pieces — your food processor will be happier the smaller you go.

Place sausage pieces in a food processor with pepper paste or paprika, butter, wine and lemon juice.

Blitz to a rough paste. Taste — it will probably contain enough salt already, but you can add more if necessary.

Blitz again until mixture is a finely textured puree. Serve garnished with chopped parsley and smeared on warm, crisp toast. (Serves 6).

— From “Lisbon: Recipes from the Heart of Portugal” by Rebecca Seal

• 1 egg, plus 1 egg yolk • 1 roll puff pastry

Directions Preheat a pan with 2 tablespoon of olive oil. Finely chop an onion, add it to the pan and stir until golden.

Cut zucchini into thin slices and add it to the onion in the pan. Stir for a couple of minutes with the onions at medium heat. Then add a finger of water, some salt and pepper and let it cook for 10 minutes over low heat.

Once zucchini are soft, take them out of the pan. Put them in a bowl and wait for a couple of minutes to let them cool down a little. Add ricotta, diced ham, cheese and some Torta salata (savory tart) salt and pepper (you can add any My neighbor Josephine’s grandkitchen spice you like). Beat eggs niece, Arianna, who’s from Milan, with a fork and add them in the brought this savory tart to a summer bowl. garden party, and to say it was a hit is Preheat oven to 425 degrees. an understatement. It can be served Unroll the puff pastry on a baking warm or at room temperature, and is tray, gently tap the bottom of the easily modified to make use of what- pastry with the end of the fork (to ever meat, cheese or vegetable you make little holes). After pouring the have on hand — I added a handful zucchini filling on top of puff pastry, of sliced cherry tomato for a pop of gently bend a bit of pastry from the color and additional taste of summer side of the tray over the top. Coat sunshine. edges of the pastry with a beaten egg yolk.

Ingredients Place in the middle tray of the • 2 tablespoons olive oil oven and bake for 30 to 35 minutes, • 2 zucchini, sliced very thin or until puffed and golden.

Serves 8.

• 1 onion • Salt and pepper to taste, divided

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— From Arianna Di Marco

SPRING AND SUMMER STUNNERS

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Practice summer food safety Foodborne illness peaks in the summer, because bacteria that are present throughout the environment and in the bodies of people and animals grow faster in the warm summer months. Also, more people cook outside without the safety controls of a kitchen.

Dr. Steven Perkins, a Mayo Clinic Health System family physician, recommends these simple steps to avoid foodborne illness: Wash hands often.

Wash your hands frequently, especially when preparing food. Be sure to wash your hands after using the bathroom, changing a diaper or touching pets.

Don’t cross-contaminate.

When packing a cooler, securely wrap raw meats and keep them away from other foods.

Be sure to thoroughly wash plates, containers and utensils that once contained raw meats before using them for cooked food.

Cook to safe temperatures.

Take your food thermometer with you. It’s better to be safe than sorry. Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

Refrigerate promptly.

Be sure you’re keeping refrigerated perishable food, such as luncheon meats, cooked meats and salads, chilled at all times. Consider putting canned beverages in another cooler, because the cooler probably will be opened frequently. If you have leftovers, do not leave them out for more than two hours. And if you have any doubts, throw them out.

“If you suspect you have a foodborne illness and are experiencing diarrhea, high fever, blood in stools, prolonged vomiting, signs of shock, severe dehydration or confusion, you should see a doctor right away,” says Perkins.

—Mayo Clinic News Network

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Wrap it up

Low-carb appetizer for keto-crazed party guests

Susan Selasky Detroit Free Press

T

he low-carb craze means you likely will have a party guest or two who shuns bread, crackers, tortillas, chips, pasta, rice and other things that are popular at parties.

Today’s recipe is a riff of sorts on a noodle bowl and lettuce wrap. The peanut sauce component stems from a recipe that I’ve used for a long time.

It used a good amount of sugar, which I just eliminated completely and didn’t miss at all.

Based on a loose calculation from the labels of the products I used, I figured the entire recipe has just under 50 grams of carbohydrates. I was Sambal Oelek

impressed with the low amount. And the recipe is versatile and the leftovers last a few days.

The one product that works with these is the little gem lettuces. These are small, like only 2 to 3 inches in length and sold in a package containing six. They look like they came from the very inner portion of romaine lettuce. Because of their shape, you can use them like little cups. They are the perfect size if you want to serve this recipe as an appetizer.

For this recipe, I used boneless, skinless chicken thighs that I ground myself in a food processor. Make sure the thighs are well-chilled before processing, which will prevent the chicken from becoming mushy. You can also use already ground chicken or turkey.

Asian ingredients are something I typically always have on hand, especially Sambal Oelek or ground chili paste. I use the one by Huy Fong foods with the green cap. You can also use one called ground chili garlic paste, with the addition of garlic. If you’re unfamiliar with hoisin sauce, it’s often referred to as a Chinese barbecue sauce.

When making the peanut sauce, be sure to adjust it to your own taste. It should have a peanut

SPRING AND SUMMER STUNNERS

taste that’s not overpowering and hinted with the chili paste. You can also adjust the texture, I like it so it drips off a spoon and you can drizzle it over the wraps.

Finally, you can garnish to your hearts content with these. I like thinly sliced green onions and chopped cilantro. But you can also use very thin slivers of bell pepper or shredded carrot.

Chicken lettuce wraps with peanut sauce Makes: 6 Prep time: 20 minutes Total time: 40 minutes Ingredients • 2 tablespoons canola oil • 2 large cloves garlic, peeled, minced • 1 cup chopped onion • 1 to 1 1/2 cups sliced shiitake mushrooms • 1/4 teaspoon red pepper flakes • 1 1/2 pounds ground chicken thighs or ground turkey

• 2 tablespoons hoisin sauce • 1 tablespoon rice wine vinegar • 2 tablespoons reduced-sodium tamari or soy sauce • 2 teaspoons Sambal Oelek (ground chili paste) For the peanut sauce: • 2 tablespoons smooth peanut butter • 1 1/2 tablespoons hoisin sauce • 1 1/2 tablespoons Sambal Oelek (ground chili paste) • 11/2 tablespoons reduced-sodium tamari or soy sauce • 2 tablespoons rice wine vinegar • 2 tablespoons hot water For serving: • 1 package little gem lettuce • Sliced green onion • Chopped cilantro

Directions In a large skillet, heat the oil. Add the garlic and sauté about 30 seconds or until fragrant. Add the onions and cook until just translucent, about 4 minutes. Add the mushroom slices and sauté until they are tender, another 3 to 5 minutes. Add the red pepper flakes and ground chicken.

Cook, stirring and breaking up into pieces, until it’s just cooked through. Stir in the hoisin sauce, rice wine vinegar, tamari and Sambal Oelek. Cook until the chicken is coated with the sauce and the mixture is hot.

Meanwhile, in a small bowl whisk together all the sauce ingredients. Taste and adjust seasonings as needed. If it’s too thick add a little more water or soy sauce to reach desired consistency.

Separate the lettuce into leaves. Add a heaping tablespoon of the chicken mixture to the lettuce cup, top with a drizzling of peanut sauce and sprinkle with green onions and cilantro.

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Salads 30 ENTERTAINING GUIDE

SALADS

Bowl them over The Daily Meal

Salad shopping tips Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad cooking tips Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Wine pairing tips Salads with vinegar-based dressings don’t go well with wine. Try Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

Toss up some summer yums

W

atermelon is the quintessential summer fruit and it makes a lovely cool salad.

Try this one for your next backyard soiree.

Watermelon salad

Ingredients: • 4 oz. watermelon grilled then diced large • 1 lemon, half grilled • 2 oz. avocado slices • 1 oz. arugula • 4 basil fried crisp • 4 prosciutto slices • Pinch kosher salt • Pinch pepper

Watermelon salad The Daily Meal

Directions 1. Grill the watermelon on a hot grill not to fully cook but only to mark.

2. Dice the watermelon after it is cooked and arrange on the plate.

3. Arrange the sliced avocado neatly around the watermelon.

4. Place the prosciutto in a 4x4 setting.

5. Place the fried basil also in a 4x4 setting slightly off from the prosciutto.

6. Toss the arugula gently with olive oil salt and pepper, and place neatly around to garnish the salad.

7. Grill the lemon and place to the side of the salad.

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The Daily Meal

Green scene 34 ENTERTAINING GUIDE

T

his spinach salad pairs nicely with a main course. The garlic croutons make the salad crunchy and add flair.

Spinach salad Ingredients • 8 cups fresh baby spinach • 2 apples, cored and sliced • 1 cup garlic croutons • 1/4 cup red onion, thinly sliced • 1/3 cup crumbled goat or feta cheese • 1/2 cup roasted cashews (or your favorite nuts)

• 1/3 cup dried cranberries • 1 cup halved cherry or grape tomatoes For the dressing: • 2 teaspoons minced garlic • 1/2 cup Italian extra-virgin olive oil • 1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces • Sea salt and freshly ground pepper, to taste • 1/4 cup red wine vinegar Directions Place spinach in a large salad bowl. Add remaining ingredients. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss. Enjoy.

SALADS

Beet it The Daily Meal

S

ometimes, a little help from the store can make a huge difference when you are hosting a party. The introduction of pre-cooked fresh beets to the produce section is a boon to party planners; no longer does anyone have to settle for canned beets when in a hurry.

This quick and easy summer salad is a great choice as a starter or a side at a party.

Beet salad Ingredients • 3 tablespoons olive oil • 1 tablespoon honey • 2 tablespoons Dijon mustard • 1 tablespoon lemon juice • 2 tablespoons red-wine vinegar • Salt and pepper, to taste • 1 small red onion, halved and sliced thinly • 2 eight-ounce packages steamed and peeled beets, chopped • Chopped basil, for garnish Directions In a bowl, whisk together the olive oil, honey, mustard, lemon juice, and vinegar. Season with salt and pepper, to taste. Add the onion and beets and marinate for 30 to 60 minutes. Garnish with basil just before serving.

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Add this salad to your summer lineup Couscous and colorful vegetables are a winner Kathleen Purvis Charlotte Observer

M

y favorite recipe of the summer? A Food Network magazine salad recipe that I tore out of the magazine many months ago.

I was digging around, looking for something easy that could fill out a cookout menu when I came across it again.

Yes, the ingredient list looks a little long (but it really isn’t). Yes, Israeli couscous sounds exotic (but it really isn’t).

Even better? It’s not only easy to make, you can do it in advance. You’ll end up with leftovers for several days.

You’ll have leftover Green Goddess dressing, just begging to be tossed on green salads or drizzled over sliced tomatoes.

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It’s filling enough that it could be a vegetarian meal if you skip the anchovies in the dressing. (But if you’re not a vegetarian, don’t skip them: They add a deep but not fishy flavor element to the herbs in the dressing.)

For the grilled vegetables, you could make them one night for salad the next night, or use a grill pan on the stove, which is what I did. Or you could skip that and just sauté them in a hot skillet. Versatility: I love that in a recipe.

The combination of soft Israeli couscous, which has much bigger grains than regular couscous, Green Goddess dressing and grilled vegetables is delicious, and the taste is lively enough that you won’t get bored with the leftovers after one serving.

SALADS

Couscous salad with Green Goddess dressing

• 2 red bell peppers, halved length wise (discard

Look for Israeli couscous with the other grains like quinoa and couscous. The beads are much bigger than regular couscous.

Ingredients • 1/2 cup mayonnaise • 1/2 cup sour cream • 1/3 cup chopped flat-leaf parsley • 1/3 cup chopped fresh chives • 1/4 cup chopped fresh tarragon • 2 anchovy fillets, patted dry (you can freeze the rest of the can) • 1 clove garlic, minced • 1 tablespoon capers • Juice of 1 lemon • Kosher salt and freshly ground pepper • 1 cup Israeli couscous • 3 tablespoons good-quality olive oil, divided • 1/2 red onion, thinly sliced

the stem, core and seeds) • 1 medium zucchini, halved length wise • 1/2 teaspoon ground cumin • 1 (15-ounce) can chickpeas, drained and rinsed Directions Make the dressing: Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender or food processor. Add the anchovies, garlic, capers, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper. Puree until smooth.

Refrigerate until ready to use. (You’ll only need 3/4 cup; save the rest for another salad.)

Bring a pot of salted water to boil, add the couscous and cook about 8 minutes, until just tender.

Drain in a colander and place in a large bowl. Toss with 1 tablespoon olive oil and a little salt and pepper. Place the red onion in a small bowl and cover with hot water; let stand at least 10 minutes.

Place the peppers and zucchini in a bowl and toss with remaining 2 tablespoons olive oil, cumin, 1 /2 teaspoon salt and a little more pepper. Heat

a grill, grill pan or heavy skillet to medium high heat. Grill or sear the vegetables, turning occasionally, until well marked and tender. Move to a plate or small pan and cool to room temperature.

Dice the peppers and slice the zucchini into halfmoons. Add to the couscous.

Drain the onion and the chickpeas and add to the salad. Add 3/4 cup of the dressing and toss thoroughly. Season to taste with salt and pepper.

Yield: 6 to 8 servings.

— From Food Network Magazine

• 1 tablespoon fresh lemon juice • 1/2 pound farfalle pasta

Tie one on

Bow-tie pasta salad with sun-dried tomatoes Ingredients • 1 clove garlic

The Daily Meal

• 2 tablespoons red onion • 1 cup baby spinach

ack all kinds of favorite flavors into one pasta dish and you have a total crowd pleaser. This dish is perfect for parties because it can be made ahead and it travels easily.

• 1/2 cup black olives, sliced • 1/2 cup sun-dried tomatoes,

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packed in oil • 1 tablespoon extra virgin olive oil • 1 cup feta cheese, crumbled

and spinach.

Fill a large pot 2/3 high with water and cover. Place over high heat. Pro• Black pepper and kosher salt, ceed with next step as water comes to taste to a boil.

Once water is boiling, add 1 tableDirections spoon of salt and stir in the farfalle Smash the garlic under the side of your chef ’s knife to remove the peel. pasta. Cook until tender but with a Mince the garlic, then place in a large slight bite, about 11 minutes, or according to the package instructions. mixing bowl.

After you strain the pasta, place Finely chop a red onion to measure it in the bowl with the garlic, red the indicated amount. Place in the onion, olives, spinach and sun-dried large bowl with the garlic. tomatoes. Add the olive oil and fresh If you bought whole olives, slice them thinly to measure the indicated lemon juice. Season with salt and pepper to taste. Stir to combine well. amount. Add to the garlic and red Place the pasta in the refrigerator onion. and let it chill for at least 10 minutes Pile the spinach leaves on top of each other and slice thinly into strips or while you finish preparing the rest of the meal. to measure the indicated amount.

Add garlic, red onion and olives.

Remove the pasta from the refrigSlice the sun-dried tomatoes thinly erator and stir in the crumbled feta. to measure the indicated amount.

Transfer to a serving bowl or dinner Add to the garlic, red onion, olives plates.

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SECTION 3

Take a classic Italian for a spin The Daily Meal

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his classic Italian salad is a must-have when tomatoes are at their best. Just a touch of olive oil and balsamic vinegar along with sweet, peppery basil highlights their natural flavor. And make sure to use the best mozzarella you can find.

With ripe, juicy tomatoes, fresh mozzarella, and basil, this salad rocks.

Caprese salad Ingredients • 2 cups sliced tomatoes • 3 ounces fresh mozzarella cheese, sliced thinly • 3 tablespoons coarsely chopped fresh basil • Salt and pepper, to taste • 1 tablespoon olive oil • 1 tablespoon balsamic vinegar

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Directions In a shallow bowl or plate, layer or arrange the tomatoes, mozzarella and basil, and season with salt and pepper, to taste. Coat with the olive oil and balsamic vinegar.

Serve immediately.

SECTION 4

The main event

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SECTION 4

Steak your claim How to do grilling season right Wolfgang Puck

Tribune Content Agency

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emorial Day marks the unofficial start of the summertime grilling season. With that in mind, I’d like to share my tips for getting the best results when grilling one of my favorite dishes: steak. All of my chefs at my CUT steakhouses (in Beverly Hills, Las Vegas, London, Bahrain, Singapore and New York City) follow these lessons.

First and most important, find the best butcher shop in your area and get to know the people working there. You want butchers who hand-select their meat and help you choose the best cut. If you don’t start with good-quality, tender, flavorful meat, you and your guests won’t be happy with the results no matter how you cook it.

Next, get to know your cuts of steak and varieties of beef available. The options are too many to detail here, but you can talk with your butcher about the relative merits of different choices, and you can read about them online.

For example, I like to use dry-aged beef, which has a more concentrated flavor, for a rich, fat-laced bone-in rib-eye steak, also known by the French term cote de boeuf.

Some people favor a boneless filet mignon, prized for its exceptional tenderness and juiciness, while others prefer a finer-textured and slightly firmer New York strip steak, also known as top sirloin. For the best of both worlds, I often like to prepare large bone-in steaks like the porterhouse, also known as a T-bone, which has juicy tenderloin on one side of the bone and firmer filet on the other.

Another key to great grilled steak is to let it come to room temperature before putting it on the fire, for even cooking. Then, just before it goes on the grill, I rub it with some

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THE MAIN EVENT olive oil to help keep it moist, promote browning and prevent sticking; and I season it just before cooking, so the salt won’t have time to draw out the meat’s juices.

I cook the meat just to the medium-rare stage, still deep pink in the middle; to me, doing this maximizes the flavor, texture and juiciness. And I always let the steak rest 10 minutes before cutting into it, allowing time for the meat’s fibers to reabsorb the hot, bubbling juices.

Finally, I steer clear of complicated sauces. In the following recipe, for example, I simply spoon a little garlic-thyme butter over the meat just before serving, and sprinkle on a little fleur de sel, delicate little petals of sea salt you can find in well-stocked supermarkets.

Please try this recipe for yourself, and you’ll enjoy great steak all summer long, whatever cut you choose.

Happy grilling!

Grilled porterhouse steaks with garlic-thyme butter Ingredients • 2 porterhouse steaks, each about 34 ounces • 1/4 cup extra-virgin olive oil • 4 tablespoons kosher salt • 4 tablespoons coarsely cracked black peppercorns • 8 tablespoons unsalted butter • 8 garlic cloves, crushed and peeled • 6 sprigs fresh thyme • 2 tablespoons fleur de sel • Freshly ground black pepper Directions Build a fire in a charcoal grill or preheat a gas grill for direct-heat cooking.

Meanwhile, remove the steaks from the refrigerator, place them on a platter or tray, and leave them to rest

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SECTION 4 at room temperature for at least 25 minutes.

When the grill is hot, if using charcoals, arrange the coals in an even bed and set the grill grid over the coals.

Rub the steaks on both sides with the olive oil. Holding the salt about 10 inches above the steaks, season them evenly on both sides. Then, season them the same way with the cracked peppercorns.

As soon as you have seasoned the steaks, place them on the cooking grid and grill until evenly, deeply browned, 10 to 12 minutes on each side for medium-rare; to give them a diamond-shaped pattern of grill marks, rotate them once a quarter turn halfway through the cooking time on each side. To test the meat for doneness, use an instant-read grilling thermometer inserted into the center of the thickest part not touching bone.

The temperature should read about 145 F. As soon as the steaks are done, transfer them to a clean platter, cover with aluminum foil, and leave to rest for 5 to 10 minutes.

While the steaks rest, in a saucepan on the cooler edge of the grill or a burner on the stovetop over medium heat, melt the butter with the garlic cloves and thyme. Remove from the heat, cover, and keep warm. Set aside.

To carve the steaks, transfer them to a carving board. Use a sharp knife to cut the meat in a single piece from both sides of the bone. Then, perpendicular to the bone edge of each piece, cut it vertically into slices about 1 inch thick.

Evenly divide the meat from both sides of the steaks among four heated serving plates. Spoon the garlic-thyme butter over the meat and sprinkle lightly but evenly with the fleur de sel and freshly ground black pepper.

Serve immediately.

Serves 4.

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THE MAIN EVENT

Here’s the rub

used for locomotion and to hold the rib cage together. The cut known as “baby backs” come from the top of the ribs, nearest the spine, and lie America.

Stroll the meat display in your local just below the loin muscle. The bones are slightly curved, with most of the butcher shop or supermarket, and the sheer variety of rib choices can be meat on top.

The racks generally tend to be daunting. In addition to the various smaller than other racks, and the cuts of pork ribs, you might find Noelle Carter large beef ribs or even racks of lamb amount of meat will vary depending Los Angeles Times on how the butcher cuts the rack ribs vying for attention. But pork is from the loin, usually a half-inch or by far the most popular. so of meat. If you buy a loin roast, “When you say ribs, almost evf there’s one dish that signifies sumyou’ll get a slab of baby backs undererybody thinks you’re talking about mer in America, it’s ribs. Cooked neath it. For a meatier rack of baby pork ribs,” says Goldwyn. “They outdoors in backyards across the country, ribs are a cherished pastime. seem to be the holy grail.” Part of the backs, sometimes you can ask your fascination with pork, Goldwyn says, butcher to cut the slab off the roast.

They are the stuff of smoke and live “This way you’ve got your baby fire, and the glory of long afternoons is the presentation. Most Americans backs and a bonus pork loin roast,” spent in lawn chairs with cold beers. associate barbecue with pork ribs Goldwyn says.

“It’s an indigenous American food,” slathered with that incredibly rich, Because the meat comes from the says Meathead Goldwyn, founder of sweet, tomato-based Kansas Cityloin, baby backs tend to cook more style barbecue sauce. the popular website AmazingRibs.

All ribs, regardless of the cut, come quickly than other ribs. They also com and author of “Meathead: The Science of Great Barbecue and from the rib cage of the animal. This have a tendency to dry out. As you move down the rib cage, extending Grilling.” The way we cook ribs, and is a tough cut of meat, coming from around the chest to the stomach, muscles around the bone that are the sauces we use, are original to

A guide to cooking up perfect ribs

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you’ll find the spare ribs. These are larger ribs, with the meat situated between the bones rather than on top, and there’s a lot more marbling and connective tissue. Because of this, spare ribs take longer to cook than baby backs, but are more tender and have more flavor.

“I probably only cook spare ribs,” says Sylvie Curry, a champion pit master on the competition barbecue circuit. In competition, she notes, people cook spare ribs (more marbling, more moisture in the meat).

A good butcher will trim a rack of spare ribs for you, removing the rib tips, but it’s also easy to do at home.

If you do remove them, save the tips; they’re loaded with flavor and moisture. Cook them with your center rack, keeping in mind that the tips will be done faster given their size.

Then chop them up, maybe toss them with a little sauce, and serve as an appetizer while the guests are waiting for the center rack to finish.

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SECTION 4 (With any rack, remove the membrane on the underside of the ribs, next to the bone. As it cooks, the membrane becomes rubbery and chewy. You can ask your butcher to remove it or peel the membrane away yourself using a butter knife.)

It’s important to season ribs— and while you’ll see complex rubs, bastes and sauces used on competition shows, it needn’t be that elaborate.

“When I’m cooking at home, sometimes I don’t even want the taste of rub,” says Curry. “I prefer plain old salt and pepper.”

Goldwyn recommends one-half

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teaspoon kosher salt (or a quarter-teaspoon table salt) per pound of ribs. And rather than using a storebought rub (most contain salt and will throw off your seasoning ratio), come up with your own or look up a simple recipe that doesn’t contain salt.

Let the seasoned ribs sit in the refrigerator for at least a few hours or up to overnight before cooking. “As the salt gets wet on the surface of the meat, it melts, causing an electrical charge,” Goldwyn says . This charge causes the ions in the salt to penetrate deep into the meat, improving

flavor.

Finish your ribs with a barbecue sauce, if you’d like. Store-bought sauces are fine — there are many good ones out there — but if you’d rather personalize your sauce, start by tweaking your favorite storebought sauce to find out what flavors you like, then experiment. Just remember to sauce the ribs at the very end of cooking. If you sauce before the ribs are done, the sauce — and your ribs — will simply burn.

Wood flavor or smoke is a nice touch but isn’t necessary. If you’d like, add a handful of chips (don’t soak

beforehand) to the coals, replenishing as needed for the first hour or so.

“You can get a really nice smoke ring in just 30 minutes,” says Goldwyn.

One key to good ribs is a low cooking temperature. Over high heat, the proteins in the meat shrink and squeeze out moisture and the meat becomes dry. Cooking temperatures should range from 225 to 300 degrees or so.

Another key is cooking over indirect heat. If you’re working with charcoal, move the coals to one side of the grill so they’re not directly under the ribs. If using gas, fire up

THE MAIN EVENT the burners away from the ribs.

Cooking time will vary depending on temperature and the type of rack.

Baby backs might take anywhere from three to five hours to cook completely, and for spare or country-cut ribs figure four to six hours.

There are a few ways to test for doneness. Goldwyn recommends bending the meat: If the meat easily cracks as the rack is bent, it’s probably done. Curry uses a toothpick: Push a toothpick in between the bones and if there’s little to no resistance, they’re ready.

Basic rib rub

10 minutes prep.

Makes a generous 1 1/2 cups of rub.

Ingredients • 2 tablespoons celery seeds • 2 tablespoons black pepper • 2 tablespoons onion powder • 2 tablespoons garlic powder • 2 tablespoons chile powder, preferably New Mexico • 2 tablespoons dried oregano • 2 tablespoons ground cumin • 1/4 cup sweet paprika • 1/2 cup dark brown sugar

Hickory-smoked spare ribs 4 to 5 hours prep.

Serves 6 to 8.

Ingredients • 2 racks (4 1/2 – to 5 pounds each) spare ribs • About 1 1/2 tablespoons kosher salt • About 2/3 cup basic rib rub or similar unsalted rub Directions • Hickory hardwood chips In a medium bowl, whisk together • 1/2 cup cider vinegar the celery seeds, black pepper, onion, • 1/2 cup water garlic and chile powders, oregano, • 1/2 cup Dijon mustard cumin, paprika and brown sugar.

• A generous cup Kentucky bourbon barbecue sauce, Place the rub in an airtight container or similar barbecue sauce and store in a cool place away from direct sunlight. It will keep for about two months before the flavor starts Directions to fade.

Prepare the ribs: Peel the membrane from the back of Note: This rub does not contain each rack. Rinse the ribs under cold water and pat dry salt. Before adding the rub, measure with paper towels.

1 Season the ribs with salt, using 1/2 teaspoon kosher /2 teaspoon salt for each pound of 1 salt for each pound of ribs. After rubbing the salt evenly ribs. Measure about 1 /2 tablespoons rub for each pound of ribs. Massage over the ribs, season each rack with rub, rubbing about 2 the salt into the rack of ribs first, then tablespoons evenly over each rack. Refrigerate the racks until ready to smoke, up to several hours. the rub.

Meanwhile, prepare your smoker or grill to cook over low, indirect heat. Set up a drip pan underneath where the ribs will smoke, and fill with water. Shortly before cooking, adjust the heat as needed to maintain a temperature around 250 degrees, and add hickory chips to start smoking. Meanwhile, prepare your baste: In a bowl, whisk together the vinegar, water and mustard.

Place a rib rack over the drip pan and slide the ribs onto the racks. Adjust the heat as needed (add several coals to either side of the grill as needed if using a kettle grill) to maintain the ambient temperature (about 250 degrees). Replenish the chips as needed to keep smoking.

Baste the ribs every 30 minutes or so to keep it moist.

After about 1 1/2 hours, baste the ribs once more. Wrap the ribs tightly in foil and continue to cook over indirect heat (about 250 degrees) until the meat is just tender (a toothpick slid into the meat between the bones should penetrate easily, and the meat will crack as the rack is bent), 2 to 3 additional hours (time may vary depending on the size of the smoker and how well the heat is regulated). The ribs can also be finished in the oven: Place the basted ribs in a roasting pan tightly covered with foil and cook in a 250-degree oven until tender, 2 to 3 hours.

Uncover the racks and coat them lightly with barbecue sauce. Place the ribs directly over the coals or a hot grill and cook until the sauce is aromatic and begins to darken, about five minutes. Watch the ribs to make sure

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the sauce does not burn.

Note: If desired, trim the meat flap (or “skirt”) and rib tips (also called pork “brisket”) for a “center cut” or “St. Louis cut” rib rack. You can also have your butcher do this. Cook the flap and tips with the ribs, keeping in mind that they will cook much faster.

Kentucky bourbon barbecue sauce 1 hour prep.

Makes a generous 6 cups of sauce.

Ingredients •1 large onion, thinly sliced lengthwise • 6 to 8 cloves garlic, crushed • 2 cups Kentucky bourbon • 1 teaspoon ground black pepper • 1 tablespoon chile powder • 2 teaspoons dried mustard • 1 tablespoon salt, more to taste • 1/2 cup tomato paste • 4 cups ketchup • 3/4 cup cider vinegar • 1/4 cup liquid smoke • 1/2 cup Worcestershire sauce • 1 cup dark brown sugar • 1/2 teaspoon Tabasco or other vinegar-based hot sauce • 1/3 cup maple syrup, if desired Directions In a heavy-bottom 3- to 4-quart pot, combine the onion, garlic and bourbon. Bring the bourbon to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer and continue to cook until the onion is translucent, about 10 minutes.

Stir in the pepper, chile powder, dried mustard, salt, tomato paste, ketchup, cider vinegar, liquid smoke, Worcestershire sauce, dark brown sugar, Tabasco and maple syrup, if desired, for a sweeter sauce. Continue to gently simmer for 30 minutes to give the flavors time to marry. Stir frequently, making sure to scrape the bottom of the pot to prevent burning.

Remove from heat and purée the sauce until fairly smooth using an immersion blender or blending in stages using a stand blender. Set aside to cool, then refrigerate, covered, in a non-reactive container for up to two weeks. This sauce can also be frozen.

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THE MAIN EVENT

Slow and easy

Beef brisket sandwiches for a hungry crowd Carolyn Malcoun EatingWell

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ake your party easy with this slow-cooker beef brisket recipe. Rauchbier, a smoky German beer, gives this fork-tender brisket real pit-barbecue flavor, but you can use any beer that suits your taste, or even substitute beef broth, to achieve mouthwatering results.

While the brisket is cooking, whip up the quick pickle recipe and stir together a garlic mayo to top off the sandwiches.

Slow cooker brisket sandwiches

Servings: 8 Active Time: 1 hour Total Time: 6 hours on High or 9 hours on Low Ingredients • For the brisket: • 2 tablespoons smoked paprika • 2 teaspoons kosher salt • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon coarsely ground pepper • 3 1/4 pounds brisket, trimmed • 1 tablespoon extra-virgin olive oil • 1 16-ounce bottle rauchbier (smoked beer) or 2 cups reduced-sodium beef broth • For the quick pickles: • 1/2 cup white vinegar • 1/2 cup cider vinegar • 2 tablespoons light brown sugar

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SECTION 4 • 1 teaspoon pickling spice • 1 teaspoon kosher salt • 2 pickling or mini cucumbers, sliced • 1 medium sweet onion, thinly sliced into rings For the garlic mayo: • 2 cloves garlic, chopped • 1/2 teaspoon kosher salt • 1/2 cup low-fat mayonnaise For the sandwich assembly: • 8 whole-wheat buns Directions To prepare brisket, combine paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub all over brisket. Heat oil in a large, heavy skillet over medium heat. Add the brisket and brown on both sides, 3 to 5 minutes per side. Transfer to a 6-quart slow

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cooker.

Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high. Cook for 5 minutes, scraping up browned bits with a wooden spoon. Pour over the brisket. Cover and cook on high for 6 hours or low for 9 hours.

To prepare pickles, combine white vinegar, cider vinegar and brown sugar in a small saucepan; bring to a boil over high heat and cook for 1 minute. Add pickling spice and 1 teaspoon salt. Pour into a large, heatproof glass bowl and add cucumbers and onion.

Refrigerate, stirring occasionally, for at least 1 hour or until ready to serve.

To prepare garlic mayo, mash garlic and 1 /2 teaspoon salt into a paste in a mortar and pestle or with the back of a spoon on a cutting board. Combine the garlic mixture with mayonnaise in a small bowl. Cover and refrigerate

until ready to serve.

When the brisket is done, transfer to a clean cutting board and let rest for 10 minutes.

Pull the brisket apart into shreds with two forks and then coarsely chop the shredded meat. Combine the chopped brisket with the liquid in the slow cooker.

To serve, drain the pickled vegetables.

Spread each bun with 1 tablespoon garlic mayo and top with about 3/4 cup brisket and 1 /2 cup pickles.

Recipe notes: We like to use “flat, first-cut brisket” because it’s leaner than the fattier “point cut” brisket. If the briskets aren’t labeled that way, ask the butcher to help you select the right cut. For these brisket sandwiches you’ll need about 3 pounds after trimming.

To make ahead: Cover and refrigerate the pickles (Step 3) and garlic mayo (Step 4) for up to two days.

How to host a classy cannabis party Y ou don’t need wine and cheese to host a classy party. Whether you are entertaining fellow cannabis consumers or trying to introduce adult friends and family to the wonders of weed, it’s never been easier to host a classy cannabis party that’s just as refined (and fun!) as the best-funded cocktail party.

Here are a few tips from Karing Kind in Boulder for your next marijuana soiree.

Décor

Don’t fall down the Pinterest rabbit hole.

Instead, focus on a few basic decorations that fit your theme: add a vase of fresh flowers, hang a new painting or light candles. Consider where guests will be socializing and where introspective guests (or those who smoke a little too much) will go to relax, and adjust lighting and activities accordingly.

Just like planning your outfit or makeup, subtle accents are often most effective.

Activities

Music

Having a couple simple activities can keep everyone happy. Set up a blind taste-test in the kitchen or let guests decorate their own infused cookies or cupcakes. Lay out a book of brain teasers, optical illusions or pads of paper and pencils to engage creative or introspective guests. And create a relaxation station where guests can calm down if they’ve had too much: comfy seating, books of colorful art, lower lighting and a soothing topical lotion.

It’s fine to include some tracks from Bob Marley and The Grateful Dead, but filling your playlist with “cliché” marijuana music could make your classy party feel like a stereotypical “stoner” event. If you’re serving dinner, create a separate playlist with softer, instrumental music that’s more conducive to a relaxing meal with good conversation.

Flow

If the only food station is in the kitchen, that’s where the party will take place. Place a few sweet and salty snacks in places guests will be socializing throughout the home so they can enjoy the activities and conversation without running to the kitchen every time they get the munchies. Lay out your cannabis selection in a way that makes it easy to browse and inviting for guests. You can have a “bud buffet” or set up different stations for flower, concentrates, edibles and topicals.

Food and drinks

Alcohol not only dulls the senses, but it can combine with cannabinoids to create a stronger

effect than some people can handle. Instead of wine or liquor, offer infused water, tea, gourmet coffee or a soda bar to help guests stay hydrated and in control.

If you have time, cook a few of your favorite recipes, replacing the butter or cooking oil with a THC-infused alternative. Not a chef?

Edibles like the Coda Signature Truffles are both delectable and supremely classy, with flavors like Earl Grey, Juniper Lemon, Burnt Caramel, and Tiramisu. Just make sure all infused food and beverage options are clearly labeled with strength and recommended dosage (10mg per serving) so guests know there’s weed in the treat and don’t overdo it.

Prepping for the party

Declutter, vacuum and dust the common areas.

Dim the lighting in the bathroom and provide a bowl of individual use Visine bottles for guests with dry eyes. Plan when and where different activities will happen so you’re prepared, but keep the plan fairly loose so you can still enjoy the party.

Enjoy the event

Don’t try to make everything perfect during the event. Once the party starts, it’s time to relax!

And don’t apologize for décor or activities you weren’t able to set up – just have fun!

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Banking on Colorado First National Bank serves Colorado’s banking needs – and much more Judy Finman for Daily Camera

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irst National Bank has a history of doing what’s right for its customers, employees, shareholders and the communities in which they serve, said Mark Driscoll, market president. “Our Operating Philosophy and independent ownership have guided our long-term investments in facilities, processing technologies and infrastructure, rather than managing from quarter to quarter to satisfy Wall Street,” he said. “Our rich history, strong capital, experienced management and high standards make First National Bank the perfect partner for your business.”

First National Bank is a subsidiary of First National of Nebraska, with 4,700 employees and $20 billion in assets. Founded in 1857, First National Bank is rooted in six generations of family leadership. First National operates more than 100 retail banking locations in Nebraska, Iowa, South Dakota, Illinois, Colorado, Kansas and Texas.

Driscoll said that what truly sets us apart from other financial institutions is the way the bank works with its clients. “We’ll do whatever it takes to deliver a superior customer experience,” he said. “We establish and maintain long-term relationships based on shared values with customers and employees.”

Driscoll emphasized that customer interactions

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are based on relationships – not transactions.

“We are dedicated product specialists with industry experience, who are committed to understanding your business, empowered to make decisions at the local market level, and experts at customizing our services to fit the unique needs of your business,” he said.

Lines of Business include: Consumer Banking, Business Banking, SBA Lending, Mortgage Services, Commercial Lending, Equipment Financing, Investment Services, Commercial Real Estate, Wealth Management, Business & Consumer, Credit Cards, and Treasury Services.

“First National Bank will continue to succeed and grow, guided by its Mission: To build and maintain long-term relationships by delivering a superior customer experience through simplicity, efficiency, and engaged employees while driving profitability and long-term growth,” Driscoll said.

Learn about First National Bank in Colorado

Since the late 1800s, First National Bank has served the banking needs of customers along Colorado’s Front Range. With more than 20 branches located in Boulder, Longmont, Loveland, Fort Collins, Greeley, Windsor,

Brighton, Broomfield and surrounding towns, “we have a history of doing what’s right for our customers and the communities we serve.”

Having been recognized over the years as one of the best banks in the country by both Forbes and Money.com, First National Bank takes pride in the products and services it offers.

Through diverse partnerships, sponsorships and donations, First National Bank enjoys engaging with its diverse communities and supporting the philanthropic efforts of the many worthwhile organizations that call Colorado home. “The Colorado leadership team has spent decades in the pursuit of world-class banking for our customers and the overall betterment of the communities we serve,” he said.

First National Bank is proud to support a wide range of events, community celebrations and organizations that provide diverse experiences for its customers, employees and individuals within its communities.

First National Bank employees regularly participate in a variety of volunteer activities and fundraising events throughout the community, including the bank’s employeedirected volunteer/donation program, which encourages First National Bank employees to select organizations in need of volunteers and donations.

First National Bank is proud to be an official bank of CU Athletics, CSU Athletics, the Colorado Eagles Hockey Team, Downtown Fort Collins and the Humane Society of Boulder Valley.

The Greeley Area Chamber of Commerce recognizes that its success is due in large part to the generous contributions of its Chairman’s Circle Chamber Investors. These are businesses that have shown continuous support to Greeley’s business community via sponsorship, high-level investment, advocacy and much more. First National Bank is one of the Chamber Investors.

For more information about First National Bank

Contact www.fnbo.com to learn more about First National Bank and to find a branch near you.

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Showcase strawberries

familiar recipes, their attention might This classic turn elsewhere. sometimes, as the saying goes, dessert is simple theButoldies are the goodies. Especially when you want to show off a main and elegant ingredient that is at its peak of season,

the simplest, most classic treatment can be the best way of all to prepare it — and your guests will rave about the results. e professional chefs can Take strawberries, for example. The sometimes feel the presheart-shaped red fruit is full of unbesure of having to come up lievably sweet juice that tastes like it with new, delicious dishes that will get has soaked up every drop of summer people talking and make them excited sunshine. What should you do with about returning to our restaurants. berries like that, beyond just eating After all, if we served just the same old them straight out of the box as you

Wolfgang Puck

Tribune Content Agency

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walk or drive home from the farmers market?

Do you make strawberry ice cream, compote, souffles or preserves? Those all sound delicious, of course, but anything that involves crushing strawberries can seem like an insult to perfect specimens right now.

The best answer to me is to showcase the berries in a classic dessert that’s almost synonymous with the fruit: strawberry shortcake. Freshly baked, tender, sweet biscuits made with butter, cream and eggs provide a perfect canvas for the berries, highlighting their flavor and soaking up every drop of their juices.

Add a dollop of cold, softly whipped cream and you’ve got a dessert that’s perfectly balanced in its tastes and textures, and utterly beautiful in its contrasts of colors and shapes.

You may wonder, though, how a well-known chef and his culinary team make their version of strawberry shortcake different than the rest. What’s our twist on the classic in the version from my Wolfgang Puck Catering team? The truth is, our twist is that there’s no twist.

We don’t add any special ingredients to the shortbread mixture; it’s as straightforward as those made by home cooks a century or more ago.

DESSERTS We don’t add little strips of citrus zest or a splash of aged balsamic vinegar to the strawberries (though, if they aren’t at their sweetest, you could be forgiven for adding just a touch of sugar).

We don’t even sweeten the whipped cream, because that would compete with the berries.

You might say it’s a minimalist dessert. But it’s elegant; the culinary equivalent of a man wearing a nicely cut tuxedo or a woman in an exquisitely simple black dress.

I hope you’ll try this classic yourself soon, while fresh strawberries are still around. (Or try it with sliced peaches, nectarines or plums!)

Classic strawberries and cream shortcake

Serves 4 Ingredients For the shortcake: • 1 1/2 cups all-purpose flour, plus extra for dusting • 3 tablespoons granulated sugar, plus extra for sprinkling • 1 1/2 teaspoons baking powder • 1/8 teaspoon salt • 1 large cage-free egg • 1/3 cup heavy cream • 4 ounces unsalted butter, wellchilled, cut into 1/2-inch pieces, kept cold • Milk, for brushing the shortcakes For the strawberries and cream: • 1 cup heavy cream, chilled • 1 pint organic, ripe strawberries, hulled and cut lengthwise into halves or quarters depending on size • 4 fresh mint sprigs, for garnish, optional

Meanwhile, sift together the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment. In a separate, medium-sized bowl, whisk together the egg and cream. Set aside.

Add the chilled butter pieces to the dry ingredients and mix on low speed until the butter resembles flattened walnuts, about 2 minutes. Turn off the machine and add the wet ingredients; then, mix on low speed again just until the dough comes together.

Dust a clean work surface with flour Directions and scoop out the dough onto the Position the rack in the center of the floured surface. With clean hands, fold oven and preheat the oven to 375 F. and flatten the dough over itself to

form a uniform square.

Dust the dough with more flour and, with a rolling pin, roll out the dough to a uniformly thick square slightly larger than 6 by 6 inches.

Using a 3-inch cookie cutter or biscuit cutter, cut the dough into rounds, placing them on a nonstick baking sheet. Brush their tops with some milk and sprinkle generously with sugar.

Bake the shortcakes in the preheated oven for 10 minutes; then, rotate the pan back to front in the oven and continue baking until the shortcakes are deep golden brown, about 5 minutes longer. Remove from the oven and leave to cool to room

temperature.

To assemble, whip the cream in the stand mixer or with a hand-held mixer until it forms soft peaks that droop when the beaters are lifted out.

Do not overmix.

With a sharp, serrated knife, carefully cut each shortcake horizontally in half. Place each bottom half on a serving plate.

Generously spoon whipped cream over the four bottom halves of shortcake. Divide the strawberries evenly over the whipped cream. Place the top halves of the shortcake on top. Serve immediately, garnished with mint sprigs if you like.

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Instant Pot dessert Lemon ricotta cheesecake is light and luscious

Erin Booke

The Dallas Morning News

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ith an almond cookie crust and a light, lemony filling, this cheesecake is an update on an Italian classic. Serve it as is, or with a dollop of lemon curd and a dusting of confectioner’s sugar for a more decadent dessert.

Meyer lemon ricotta cheesecake Makes 8 servings.

Ingredients • 7 graham cracker sheets • 1/4 cup sliced almonds • 2 tablespoons unsalted butter, melted • 1/4 teaspoon almond extract • 1 15-ounce container ricotta cheese • 1/2 cup organic cane sugar • 2 teaspoons all-purpose flour • 3 large eggs • 1/2 teaspoon vanilla extract • Finely grated zest of 1 Meyer lemon • 1/4 cup heavy cream • Lemon curd • Confectioner’s sugar

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DESSERTS Directions Line the base of a 7-inch-by-3-inch round springform pan with an 8-inch round of parchment paper. Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in. Lightly grease the sides of the pan with butter or nonstick cooking spray.

To make the crust, in a food processor, process the graham crackers and almonds into fine crumbs. You should have 3/4 cup. Add the butter and almond extract, and, using one-second pulses, process the mixture until it resembles coarse sand.

Transfer the crumb mixture to the prepared pan and press firmly in an even layer onto the bottom and about 1/2 inch up the sides of the pan. Place

the pan in the freezer to allow the crust to firm up a bit while you make the filling.

In the now-empty food processor, combine all of the filling ingredients — ricotta cheese through heavy cream — and process for about 2 minutes, until the filling is well-blended and smooth, stopping to scrape down the sides of the bowl halfway through the blending if necessary.

Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling.

Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the

Instant Pot. Pour 1 1/2 cups water into the pot and place the trivet in the pot.

Holding the ends of the foil sling, lift the cake pan and lower it into the Instant Pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 35 minutes at high pressure.

Let the pressure release naturally (this will take about 15 minutes).

Open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grasp the ends of the foil sling, lift the springform pan out of the Instant Pot, and transfer the cheesecake to a cooling rack. Use a paper towel to dab up any moisture that

may have settled on the top. The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools. Let the cheesecake cool on the rack for 1 hour.

Cover and refrigerate for at least 12 hours or up to 24 hours before unmolding. To serve, unclasp the collar on the pan and lift it off, then use the parchment border to tug the cheesecake off the base of the pan onto a plate, where it can be sliced and served.

Just before serving, top the cheesecake with a 1/2-inch-thick layer of lemon curd and dust the curd with confectioners’ sugar.

— From “The Essential Instant Pot Cookbook” by Coco Morante

Avocados and

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Keep your cool Icebox desserts

Summer pudding

that delight Robin Mather Chicago Tribune

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o you signed up to bring dessert to that neighborhood potluck, family reunion or backyard cookout. But it’s been so hot, and the very idea of firing up the oven to bake a cake or pie for an hour or more just makes you swoon and fan yourself like Blanche DuBois.

Icebox desserts are your go-to in the sweltering season. Cool, rich and ever-so-easy to prepare, they’re fast, take little or no cooking, and wait patiently in the refrigerator until you call them to the table. And any of them makes a festive, cooling treat for any summer parties coming up.

Creamy lemon icebox pie, an old Southern standby, has the texture of Key lime pie, but gets its potent zing from a double hit of lemon — both freshly squeezed juice and finely grated zest. It’s fabulous after a meal of grilled fish or anything, really, where a citric bite to refresh the palate would be welcome. Rev it up with a gingersnap crust and a garnish of crystallized ginger. Clouds of whipped cream are the traditional accompaniment.

The Brits know how to use berries in their high season, and a berry mix stars in a traditional summer pudding. It’s not pudding in the American sense, of course; to the English, the word “pudding” just means dessert. A juice-soaked bread exterior conceals an interior that is nothing but fruit, a wee bit of sugar and lemon juice to sharpen the berries’ flavor. It’s among our favorite purple desserts.

A deliriously rich chocolate paté, served with or without a light hazelnut cream sauce, is the perfect conclusion to a light supper that might otherwise

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be uninteresting — salad, say, or chilled soup.

Make it up to a week in advance, or freeze and thaw when you need it. The hazelnut cream also makes a surprising and superb dressing for fruit salad.

It can be your little secret, how easy these pleasing desserts are to make. Tip yourself into your favorite chair, prop up your feet and enjoy a tall glass of iced tea or a generous pour of wine.

Summer pudding Prep: 30 minutes Cook: 15 minutes Chill: 8 hours or overnight Makes: 6 servings Use any combination of fresh berries you prefer here, but if you use strawberries, hull and quarter them and don’t cook them with the other berries.

Just stir them into the cooked berries before filling the lined mold. Some people like to spread the bread pieces with soft butter or jam before using them to line the mold. A much-loved British dessert, summer pudding really requires firm, close-textured bread, such as a Pullman loaf or Pepperidge Farm white sandwich bread. Regular white bread would end up all squidgy and depressing.

Ingredients • 1 unsliced rectangular loaf of brioche or good quality firm white bread, crusts removed and allowed to stale slightly • 3 cups fresh blueberries, about 1 1/2 pints • 4 cups fresh raspberries, about 2 pints • 1 cup blackberries, about 1 half-pint • 1 cup sugar • 2 teaspoons fresh lemon juice • Sour cream sweetened with a little sugar to taste

DESSERTS Directions If your loaf of bread is whole, remove the crust and cut it into about 14 slices. Lay the slices out on a rimmed baking sheet and leave them at room temperature to get a little stale, about 2 hours.

While the bread is staling, combine the blueberries, raspberries, blackberries, sugar and lemon juice in a large saucepan over low heat. Cook, stirring, until the blueberries pop, about 10 minutes.

Remove from heat, and using a sieve, drain the juices from the berries into a large measuring cup.

Set juice and berries aside to cool.

Generously butter a large mixing bowl with a small bottom and a large top diameter. Line it with plastic wrap. Cut a piece of bread to fit the bottom, then cut remaining slices into “soldiers” — long, rectangular slices. Line the sides of the bowl with the soldiers (like the staves of a wine barrel), overlapping as needed to make sure the bowl’s sides are fully covered.

Spoon the fruit and half of the juice into the Lemon-ginger icebox pie

bread-lined bowl. Reserve remaining juice for serving. Cover the top of the fruit with slices of bread, then waxed paper. Place a plate that fits inside the bowl atop the fruit, and weight the plate with canned goods or other weights.

Refrigerate weighted pudding and juices at least 8 hours or overnight.

To serve, remove weight, plate and waxed paper from refrigerated pudding. Invert a platter over the bowl, then invert the platter and unmold the pudding, removing the plastic wrap. Pass the reserved juices at table for spooning over each serving, and offer sweetened sour cream as a garnish.

Lemon-ginger icebox pie Prep: 40 minutes Cook: 25 minutes Chill: 4 hours or overnight Makes: 8 servings

We haven’t called refrigerators “iceboxes” in decades, but this famous old Southern cooler never goes out of style. A happy accident taught me that I prefer a gingersnap crust to the more traditional graham cracker version, but the same amount of graham cracker crumbs can substitute, if you prefer. For a fun twist, you can serve the pies in individual springform pans or ramekins.

Ingredients For the crust: • 1 1/2 cups gingersnap crumbs, divided • 3 tablespoons powdered sugar • 3 tablespoons butter, melted For the filling: • 2 cans (14 ounces each) sweetened condensed milk • 1 cup fresh lemon juice • 6 egg yolks • 1 to 1 1/2 teaspoons finely grated lemon zest For the garnish: • 1 cup heavy cream • 2 tablespoons powdered sugar • Lemon slices and crystallized ginger Directions For the crust, heat oven to 350 degrees. Combine 1 1/4 cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1/4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes.

For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes.

Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight.

To serve, whip the heavy cream into soft peaks

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SECTION 5 with a beater or whisk. Add the powdered sugar and continue to beat until firm peaks form.

Remove the plastic wrap from the top of the pie. Top the refrigerated pie with the whipped cream (piping big rosettes around the outside looks pretty), and shower the remaining 1/4 cup gingerbread crumbs over the whipped cream.

Garnish with thin slices of lemon and crystallized ginger, if desired, and serve.

Chocolate paté with hazelnut cream sauce Prep: 20 minutes Chill: 4 hours or overnight Makes: about 8 servings Oh my, this is richness and luxury on a plate.

The silky chocolate ganache steals the show, while the hazelnut cream adds luxury. If you don’t need all eight servings, freeze the remaining unsliced paté for up to 1 month. Refrigerate any leftover hazelnut cream, and use within a week.

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Chop the chocolates coarsely and put it in a heatproof bowl over, but not touching, simmering water in a larger pan. Add the cream, butter and sugar; heat, stirring frequently, until chocolate is completely melted, about 15 minutes. Beat in the egg yolks one by one. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat; stir in vanilla and salt.

Pour the chocolate mixture into the prepared loaf pan, using the overhanging plastic wrap to cover the paté. Refrigerate at least 4 hours or overnight.

For the sauce, combine the sour cream and hazelnut spread in a small bowl. Whisk until well blended, thinning with a bit of cream or milk if needed. Refrigerate until serving time, up to a day • Fresh raspberries or chopped toasted hazelnuts ahead.

To serve, unmold the refrigerated paté onto Directions For the paté, generously butter a 4-cup loaf pan (8- a platter. Use a piece of unflavored dental floss by-4 inches). Using several pieces of plastic wrap, line (or a hot, wet knife) to cut the paté into 8 slices.

Spoon about 2 tablespoons of the sauce over each the loaf pan, pressing carefully into corners. Leave some of the plastic wrap overhanging the edges of the serving, garnish with raspberries or hazelnuts, and serve. pan.

Ingredients For the paté: • 8 ounces dark chocolate • 8 ounces semisweet chocolate • 1 cup heavy cream • 2 tablespoons butter, plus extra for greasing pan • 3/4 cup sugar • 4 large egg yolks • 1 tablespoon vanilla • 1/2 teaspoon salt For the sauce: • 1 cup sour cream • 1/2 cup chocolate hazelnut spread, such as Nutella

DESSERTS

Portable peach dessert is a party standout Tara Mataraza Desmond EatingWell

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his peach-studded ice cream sandwich recipe is inspired by fruit crumble. The flourless cookies have a flavor reminiscent of the topping on that quintessential summer dessert.

Peach ice cream sandwiches Servings: 8 Serving Size: 1 sandwich Active Time: 30 minutes Total Time: 2 3/4 hours (including 2 hours freezing time)

• 1 1/2 cups gluten-free old-fashioned rolled oats • 2/3 cup pecans • 1/3 cup finely ground cornmeal, preferably whole-grain • 1/2 teaspoon kosher salt • 1/2 teaspoon baking powder • 1/4 teaspoon baking soda • 1/4 cup turbinado sugar • 1 large egg • 1/4 cup canola oil • 1/2 cup packed dark brown sugar • 1 teaspoon vanilla extract • 1 pint vanilla frozen yogurt, softened slightly • 1 1/2 cups finely diced peeled ripe peach

Position racks in upper and lower thirds of oven; preheat to 375 F. Line 2 baking sheets with parchment paper.

Combine oats, pecans, cornmeal, salt, baking powder and baking soda in a food processor; process until finely ground, but not as fine as flour, 10 to 15 seconds. Transfer to a large mixing bowl. Stir in turbinado sugar.

Process egg and oil in the food processor until lightly beaten, about 15 seconds. Add brown sugar and vanilla and blend until the mixture is smooth and has the consistency of caramel sauce, 1 minute more. Scrape into the dry ingredients and fold together until combined.

(The mixture will be a little sticky.)

With damp hands, squeeze together 1

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SECTION 5 heaping tablespoon of batter and roll it into a ball. Repeat to make 16 cookies, placing half on each prepared baking sheet, 1 1/2 inches apart. Gently flatten each ball into a 3-inch round.

Bake the cookies, rotating the pans front to back and top to bottom halfway through, until the edges are

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lightly browned, 9 to 11 minutes total. Let cool on the pans for 2 minutes, then transfer to a wire rack to cool completely.

Combine yogurt and peach in a medium bowl until incorporated.

Working quickly so the yogurt doesn’t get too soft, make 8 ice cream sandwiches using 1/4 cup of

the mixture between each pair of cookies. Freeze on a baking sheet until firm, at least 2 hours, then wrap airtight.

Recipe notes: Oats don’t contain gluten, but they can be cross-contaminated during processing. If you’re making these for someone who eats strictly gluten-free, be sure

to buy oats marked “gluten-free.” If not, any type of old-fashioned rolled oats will work here.

Recipe nutrition: Per serving: 343 calories; 15 g fat (1 g sat, 8 g mono); 24 mg cholesterol; 48 g carbohydrate; 27 g added sugars; 33 g total sugars; 7 g protein; 3 g fiber; 187 mg sodium; 294 mg potassium.

DESSERTS

Lighten up with

creamy, dreamy desserts Arthi Subramaniam Pittsburgh Post-Gazette

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f you have been binging on rich and creamy desserts and cannot suppress your sweet-tooth cravings, at least cut the fat a bit.

Low-fat desserts don’t have to be all meh, and can be creamy, too. In fact, why go for a fatty version when a little sugar, spices, good quality bittersweet chocolate and half-and-half can create a delicious and silky Snickerdoodle Custard Pie? Counting calories doesn’t mean deprivation when it comes to sweets. For a buttery taste and tender texture, butter is required for pie crusts.

Butter also contributes to the moisture in a crust and holds it together. So keep the butter in but reduce the amount used. You could add a little Neufchatel cream cheese (one-third-less-fat style of cream cheese) or vegetable oil with the butter to shore up the crust.

Also, do add sugar to a cake, pie, mousse or custard so that the sweetness is not missed but trim the amount. Acidic ingredients such as lemon juice or zest can elevate the dessert’s flavor and at the same time cut the level of sugar used.

The key is to find recipes with ingredients that please the palate without sabotaging the waistline.

Brown sugar, maple sugar and molasses can replace sugar in some recipes. Low-fat graham crackers are a good substitute for the regular ones in a pie crust without causing any ill effects and so are egg whites in the place of fatty cream for a fluffy chocolate mousse. Mayonnaise is a good

Snickerdoodle custard pie Preheat oven to 450 degrees. Let crust stand acstand-in for butter and eggs for a moist and velvety cording to package directions. Unroll crust; place chocolate cake. in a 9-inch pie plate. Fold under extra crust even So resolve not to skip desserts that cut the fat with edge of plate; flute edge. Prick bottom and but not the flavor. sides of crust with a fork. Line crust with a double thickness of foil.

Snickerdoodle custard pie Bake 8 minutes; remove foil. Bake 4 to 6 minutes It has all the charm of a snickerdoodle cookmore or until crust is lightly browned. Cool on ie except that it is in the form of a creamy pie. a wire rack. Reduce oven temperature to 350 Good-quality chocolate will elevate the pie to a degrees. Spread or brush 1 ounce melted chocowhole new level. late over the bottom and sides of cooled crust. Let stand until chocolate is set.

• 1/2 of a 15-ounce package rolled refrigerated For filling, in a bowl lightly beat eggs with a unbaked piecrust (1 crust) fork. Stir in sugar, vanilla, cinnamon, salt and nutmeg.

• 1 ounce bittersweet chocolate, melted Gradually whisk in half-and-half until well • 4 eggs combined. Carefully pour filling into crust (crust 1 • /2 cup sugar will be full). To prevent overbrowning, cover edge • 2 teaspoons vanilla of pie with foil.

Bake 55 to 60 minutes or until a 1-inch area • 1/2 teaspoon ground cinnamon around outside edge is puffed and set (center may • 1/8 teaspoon salt be jiggly and appear undone). Remove foil. Cool • 1/8 teaspoon ground nutmeg completely on a wire rack. Cover and chill within • 2 cups fat-free half-and-half 2 hours.

Before serving, stir together sugar, cocoa pow• 1 teaspoon sugar der, cinnamon and nutmeg. Sprinkle spice mixture • 1/2 teaspoon unsweetened cocoa powder over pie.

• 1/8 teaspoon ground cinnamon Cut pie into wedges. Drizzle with remaining • 1/8 teaspoon ground nutmeg melted chocolate.

Makes 12 servings (1 wedge each).

• 1 ounce bittersweet chocolate, melted

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Per serving: 149 calories, 6 g fat (3 g saturated fat), 4 mg cholesterol, 21 g carbohydrates, 191 mg sodium.

— Adapted from “Calorie-Smart Meals” by Better Homes and Gardens (Houghton Mifflin Harcourt; Dec. 29 2015; $19.99)

Light and fluffy chocolate mousse

Satisfy your inner chocoholic with three types of chocolate in this light dessert, which is made without a drop of cream.

• 4 ounces semisweet chocolate, broken into pieces • 1/3 cup white chocolate chips • 2 tablespoons Dutch-processed cocoa • 6 tablespoons plus 1/3 cup water • 1 teaspoon vanilla extract • 1/3 cup sugar • 3 large egg whites, room temperature • 1/4 teaspoon cream of tartar

Combine semisweet chocolate, white chocolate, cocoa, 6 tablespoons water and vanilla in a medium bowl set over a large saucepan of barely simmering water, making sure water does not touch bottom of bowl.

Heat mixture, whisking often, until chocolate is melted and mixture is smooth, about 2 minutes.

Set aside to cool slightly.

Bring remaining 1/3 cup water and sugar to boil in small saucepan over medium-high heat and cook until mixture is slightly thickened and syrupy, 3 to 4 minutes. Remove syrup from heat and cover to keep warm.

Whip egg whites and cream of tartar together on medium-low speed until foamy. Increase speed to medium-high and continue whipping until soft peaks form, 2 to 3 minutes.

Reduce speed to medium and slowly add sugar syrup. Whip until meringue is very thick and shiny, 2 to 5 minutes.

Gently whisk 1/3 of meringue into chocolate mixture until combined, then gently whisk in remaining meringue. Divide mousse evenly among 6 pudding cups. Cover tightly with plastic wrap and refrigerate until set.

Serves 6.

Per serving: 200 calories, 9 g fat (5 g saturated fat), 5 mg cholesterol, 30 g carbohydrates, 40 mg sodium.

— “Light & Healthy 2012” by America’s Test Kitchen

Cherry and almond clafoutis

The baked French custard studded with cherries and almonds can be quickly thrown together. If you don’t have cherries, dried cranberries, raisins or apricots would work as well.

• 2 large eggs • 1/4 cup granulated sugar • 1 teaspoon vanilla extract • 1/8 teaspoon cinnamon • 2 tablespoons all-purpose flour • 2 tablespoons melted butter, plus extra for greasing • 1/2 cup whole milk • 1 (14-ounce) can pitted black cherries in syrup, drained • 1 ounce sliced almonds • 1/4 cup powdered sugar, for dusting Preheat oven to 350 degrees. Butter a 9-by-9inch ovenproof dish.

Whisk eggs and sugar until light and fluffy.

Add vanilla extract and cinnamon, and fold in flour. Add butter and whisk until well combined. Add milk and stir well.

Arrange cherries in dish and pour batter over it. Sprinkle almonds on top and place dish on a baking sheet.

Bake for 30 to 35 minutes until golden brown.

Remove from oven and dust top with powdered sugar.

Serves 4.

Per serving: 267 calories, 14 g fat (5 g saturated fat), 250 mg sodium, 29 g carbohydrates, 26 g sugar.

— Adapted from “Family Cookbook” by Caroline Bretherton

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