einvcnt Yourself Dressing fbr ^-for Success! the Prom Heirloom Recipes

April/May 2011 Vol. 7: No.3

CARROLLTASTE

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W HEN WE THINK ABOUT OURchildhood, one memory thatwe often conjure up is that of

family mealtime.

"Dinner's ready. Come inside," ourmothers may have called from the frontporch.

For many of us, the anticipation of whatMom was cooking was enough to make usabandon our play long enough to gather

around the table for a family meal.We all have our favorite childhood

dishes, many of which are family recipesthat have been passed down through thegenerations. Many were written or typedon index cards. They are truly heirlooms,worthy of being preserved and shared.

In celebration of Mother's Day, hereare three heirloom recipes to prepare athome:

LAYERED VEGETABLE SALADMake-ahead layered salads have been

the salvation of harried cooks since theearly 1970s. Vegetable-packed saladsappeared as part of the health craze andhave never gone out of style - and forgood reason.

They are stress-tamers that are easilymade the day before an event, and theylend themselves to improvisation. To getthe best-looking layers, use a bowl that istaller than it is wide.

6 cups torn mixed salad greens, suchas mesculun

1 medium carrot, peeled1 cup (about 4 ounces) feta cheese,

crumbledVi cup pitted olives, coarsely chopped1 medium cucumber, halved, seeded

and sliced into !4-inch-thick pieces1 medium red bell pepper, seeded and

sliced into '/^-inch-thick piecesl/2 cup finely chopped fresh Italian

flat-leaf parsleyJ/2 cup mayonnaise'/2 cup plain low-fat yogurt2 teaspoons finely grated orange zest,

plus additional zest for garnish(optional)

l/2 teaspoon coarse salt'/2 teaspoon freshly ground black

pepper1 medium orange, peeled and

sectioned'/2 cup pecans, coarsely chopped

Place the salad greens in a 3-quartstraight-sided bowl. Using a vegetablepeeler, shave the carrot into paper-thinstrips. Set aside.

Layer salad ingredients in the bowlin the following order: salad greens, '/2cup cheese, olives, cucumber, red bellpepper, carrot strips and parsley.

To make the dressing, combine themayonnaise, yogurt, orange zest, saltand pepper in a small bowl. Spreadthe dressing over the top of the saladingredients, spreading to the edge of thebowl. Sprinkle the top of the salad withthe remaining l/2 cup cheese.

Cover salad tightly with plastic wrap.Chill in the refrigerator up to 24 hours.

Garnish with orange slices, choppedpecans and additional orange zest (if de-sired). Just before serving, toss the saladto coat the vegetables with the dressing.

Makes 6 to 8 servings

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RASPBERRY-GINGER GLAZED PORKThere was a time when, on Sundays,

all the family gathered around a heartydinner and no one had to wonder whatwas on the menu. Sometime in the1960s, the ritual of the Sunday roastreceived a flavor boost, as this versiondemonstrates. We adapted the conceptof using gingersnaps in the glaze for themeat from Irma Rombaucr's classic, TheJoy of Cooking.

1 3-pound boneless pork loin roast(single loin)

1 tablespoon extra-virgin olive oilCoarse salt and freshly ground black

pepper1 12-ounce jar raspberry preserves!4 cup ruby port2 tablespoons light corn syrup8 gingcrsnap cookies, crumbled!4 cup blanched, slivered almonds,

toasted

Preheat oven to 450 degrees F. Brushpork loin roast with olive oil; seasonwith salt and pepper. Place meat, fat sideup, on a rack in a shallow roasting pan.

Transfer to oven. Roast, uncovered, for10 minutes. After 10 minutes, reducetemperature to 325 degrees F. and con-tinue roasting for 1 lh to 1 % hours, oruntil internal temperature of the meat is155 degrees F.

While meat is roasting, prepare theglaze. In a small saucepan over mediumheat, combine raspberry preserves, port,corn syrup and gingersnap cookies.Whisk mixture until gingersnaps aredissolved and mixture comes to a boil.Reduce the heat. Simmer, uncovered, for3 to 5 minutes, or until glaze is slightlythickened. Stir in almonds. Keep glazewarm over medium-low heat.

During the last 5 minutes of roast-ing, spoon some of the glaze over meat.Remove meat to a cutting board, coverwith aluminum foil and let rest for 15minutes. The temperature of the meatwill increase to 160 degrees F. duringresting.

Carve roast into slices to desiredthickness. Serve slices with remainingraspberry-ginger glaze.

Makes 6 to 8 sei~vings

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CARROU T: V

A Carroll County Holiday TraditionHariris of Westminster has specialized in Premium Pork products

since 1918 and Roasters of Fine Coffee since 1998.

Try ourFresh Roasted

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Tips for SuccessfulChiffon CakesSeparate eggs while cold, but

bring egg yolks and whitesto room temperature atleast 30 minutes beforepreparing the batter.

When beating egg whites,be sure your bowl, beat-ers and spatula are free ofoil or grease; otherwise,the whites will not whipproperly.

To prevent an over-brownedcake top, place oven rackin lowest position beforepreheating oven.

PINEAPPLECHIFFON CAKE

Chiffon cakes were therage among cooks in the late1940s. Harry Baker, a LosAngeles insurance agent, iscredited with creating thefirst chiffon cake in 1927.But he kept the recipeunder wraps for years. Itwas not until 1947, whenBaker sold the cake recipeto General Mills, that thesecret of the light, fluffy cakewas revealed: The texture isachieved by beating the eggyolks separately from theegg whites and substitutingvegetable oil for butter inthe ingredients.

2 V4 cups sifted cake flour (not self-rising)1 '/2 cups sugar1 tablespoon baking powder1 teaspoon salt!/2 cup vegetable oil% cup unsweetened pineapple juice1 teaspoon pure vanilla extract5 large egg yolks, at room temperature8 large egg whites (about 1 cup), at room temperature1 teaspoon cream of tartar6 tablespoons crushed pineapple, drained

Set oven rack to lowest position. Preheat oven to 325 degrees F.In a large mixing bowl, whisk together flour, sugar, baking-

powder and salt. Make a well in the center of the dry ingre-dients. With a handheld electric mixer, beat in vegetable oil,pineapple juice, vanilla extract and egg yolks on low speed untilcombined. Increase speed to high and beat for 5 minutes moreor until batter is smooth.

In the clean bowl of an electric mixer fitted with the whiskattachment, beat egg whites on medium speed until frothy. Addcream of tartar, and continue beating on medium speed untilegg whites have tripled in size and form stiff peaks, about 5 to6 minutes.

Transfer egg whites to a large mixing bowl. Add a quarter ofthe beaten egg whites to egg yolk mixture and, with a rubberspatula, gently fold beaten egg whites into beaten egg yolks.Gradually add egg yolk mixture to beaten egg whites, gentlyfolding from bottom of bowl up and over beaten egg whites.

Pour batter into a 10-inch, nonstick, angel-food-cake pan;run a knife through the center of the batter to release any airbubbles. Place cake pan on a baking sheet. Bake for 55 to 60minutes, until top springs back lightly when touched.

Invert pan over the neck of a bottle and cool about 1 Vi hours.Loosen cake from the pan with a flexible knife. Turn cake outonto a pedestal lined with strips of waxed paper.

Fold crushed pineapple into Seven-Minute Frosting. Frostcake. Garnish with strawberry florets. Remove waxed paperstrips and serve.

Makes one 10-inch cake

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SEVEN-MINUTE FROSTING

3 large egg whites1 !4 cups sugar3 tablespoons cold waterVi teaspoon cream of tartar1 teaspoon pure vanilla extract

Bring a large saucepan of water to a rapid boil over mediumbeat. Whisk egg whites, sugar, water and cream of tartar in abcdiuil] heatproof bowl until sugar is dissolved. Set bowl oversaucepan. With a handheld electric mixer, beat mixture con-itantly on high speed for 7 minutes.

Remove bowl from heat. Add vanilla and continue beatingintil frosting is stiff and glossy. Use immediately.

Makes about 2 cups

STRAWBERRY FLORETS

5 fresh strawberries, hulled10 fresh mint leaves

Cut each strawberry lengthwise into five equal wedges. Toarm a floret, position strawberry slices in a circle on cake sohat the points lace outward from the center of the circle. Tuckwo mint leaves underneath each floret.Makes five florets

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