DINING IN AUGUST RECIPES

Dining In

AUGUST RECIPES

Tres Leches Cake

Cake:

•1 cup all-purpose flour •1 ½ teaspoon baking powder •¼ teaspoon salt •5 large eggs, separated •1 cup granulated sugar,

divided •⅓ cup whole milk •1 teaspoon vanilla extract

Milk Mixture:

•12 ounce can evaporated milk •14 ounce can sweetened condensed milk •¼ cup whole milk

Whipped Topping:

•1 pint heavy whipping cream •3 Tablespoons powdered sugar •½ teaspoon vanilla extract •Ground cinnamon, for the topping

Preheat the oven to 350 degrees F. Grease a 9×13'' pan with non-stick cooking spray. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.

Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until the yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).

Use electric beaters to beat the egg whites at high speed. As they begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

Pour batter into the prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.

Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.

Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

Watermelon Salad

•⅓ cup extra-virgin olive oil •3 tablespoons fresh lemon juice •2 teaspoons salt •1 teaspoon Tabasco •½ teaspoon black pepper •One 8-lb seedless watermelon, cut into 1 ½ inch cubes, Chilled •½ lb feta cheese, crumbles (about 2 cups) •1 ¼ cups pitted kalamata olives, coarsely chopped (optional) •1 small sweet onion, diced •1 cup coarsely chopped mint leaves

In a large bowl, whisk olive oil, lemon juice, salt, Tabasco and pepper. Add the cubed watermelon, feta, olives and onions. Toss gently. Garnish with the mint leaves and serve.

Vodka Watermelon Cocktail

•2- ounces chilled watermelon juice •1 ½ -2 ounces vodka •1 ounce fresh lime juice •1 teaspoon agave nectar, honey or maple syrup •Fresh mint, lime wedges and small watermelon wedges for garnish

Add watermelon juice, vodka, lime juice and your choice of sweetener to a rocks or cocktail glass. Stir to combine. Fill the glass to the top with ice then serve with fresh garnish. You may also like to enjoy this cocktail a little fizzy by adding about 2 ounces of club soda or sprite.