Citrus Pudding, Green Gazpacho & Stuffed Zucchini

Green Gazpacho with Fried Almonds
Sally found this recipe in, of all places, The Wall Street Journal, when she was visiting Holly last week! This jade green chilled soup is great light supper item on a hot day, accompanied by a simple salad.

4 Scallions (green onions) chopped
1 Green Bell Pepper, chopped
1 medium Cucumber, peeled, seeded and chopped
1/2 - 1 Jalapeño Pepper, veined, seeded and chopped
1 clove Garlic, chopped
1 cup Water (not chopped)
3/4 tsp ground Cumin
Salt to taste
3 cups Spinach leaves
1/2 cup chopped Cilantro
4 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1/3 cup whole raw Almonds, coarsely chopped
Plain Yogurt (optional garnish)

In a blender, combine the first six ingredients with 1/2 tsp each of cumin and salt. Pulse this mass until the concoction is nearly smooth. Now add the spinach, cilantro 2 Tbsp olive oil and the vinegar. Whirrr again until very smooth, adding a bit of water to keep things soup thin, if needed. Chill until very cold.

Over moderate heat and a splash of oil, saute the almonds with 1/4 tsp cumin, until golden and nutty smelling. Remove to paper towels to drain and cool. Season with salt and reserve to garnish the soup.

English Citrus Pud

Tis the season – citrus season, that is – and we're “suffering” from a plethora of lemons and limes. What to do... what to do. If all else fails, make a pudding – an English pudding that is, not that stuff from the Jell-Otm folks.

3 Tbsp Butter, softened, plus extra for greasing
7 oz Sugar
Zest 2 Lemons or 2 Limes or 1 Grapefruit
7 Tbsp Lemon, Lime or Grapefruit juice, or a mixture
3 large Eggs, separated
7 Tbsp AP flour
1 cup milk
Confectioner's sugar, for dusting (optional)

Heat oven to 350F. Grease a medium-sized oval baking dish (about 7” x 8”) with butter. 

 In a food processor, combine the butter, caster sugar and zest, and take them for a whirrr until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whirrr again until well mixed – it may look a little curdled. Transfer to a bowl.

In another bowl, whisk the egg whites until firm but not stiff, then gently fold into the zest mixture. Transfer to the baking dish and put it in a pan half-filled with hot water. Bake for 35-40 min. until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with confectioner's sugar, if you want.

I gotta tell ya, folks; this recipe turns out pretty darn good even if you don't follow all the directions! I got stupid and put everything in the food processor at once (did not separate the eggs, beat the whites and fold them in). I dumped it all in a bowl and then used a hand mixer to whoop everything together!! That's what you see in the picture here. 

I promise to make this again next week (yep, it's that good) and show you how it's supposed to turn out!

Banger Stuffed Zucchini

Our produce box this week contained a giant zucchini. Not quite as big as my forearm, it was a perfect candidate for stuffing, something I haven't done in a long time.

1 Large Zucchini

1 stalk of Celery

1/2diced Onion

1/4diced Red Bell Pepper

1/2lb Banger Sausage

Panko Breadcrumbs to tighten

Shredded Cheese for topping

Banger Sausage  

I make my own American Banger sausage using a package of “meatloaf mix” - 1/3 veal, 1/3 pork and 1/3 ground sirloin, combined with white pepper, mace and smoked paprika. For a pound of the meat mix I use perhaps 1 tsp White Pepper, 1 tsp Mace, and 1 tsp Smoked Paprika. Adjust the spice to your own liking.

Cut the zucchini in half lengthwise. With a spoon, scoop out the 'guts', leaving a nice shell. Saute the guts in a splash of EVOO, along with the meat mix, celery, onion and bell pepper. When the veggies are soft and the meat browned, simmer off most of the liquid, and used perhaps a quarter cup of Panko to tighten up the stuffing mix.

Spoon the mixture into the zucchini shells, mounding it nice and high; then top with shredded cheese. Bake in a preheated 350F oven for 35-4 minutes, and serve.

Quick Dessert

Slice some strawberries, dust with sugar and splash with water. Let them set in the fridge for a day or so. Spoon into a bowl and add a couple of the Thin Minttm Girl Scout Cookies. Chocolate, strawberries and mint – what's not to like!