Happy New Year! I hope 2014 will bring you all that you want it to be and more!
Today I want to share with you two recipes that are easy to make and taste great. Mixed Citrus With Red Onions and Escarole Salad and Raspberry Tiramisu. I give credit to theWilliams-Sonoma Salad book (Pg 74) and Giada's Family Dinners (Pg 233) for these wonderful recipes.
Mixed Citrus With Red Onions and Escarole Salad
For the salad you will need the following:1/2 red onion
1 grapefruit
1 orange
2 mandarin oranges
1 oz Maytag or other blue cheese
1/4 extra-virgin olive oil
2 tablespoons red wine vinegar
4 cups torn escarole leaves (bite sized pieces) or if your prefer mixed field greens. I used both.
1/4 cup minced fresh chervil. I did not include this as I didn't have any.
Salt and pepper
Cut the onion half into paper thin slices, then cut each slice into half. Set aside
Cut a slice off the top and bottom of the grapefruit, stand it upright. Slice off the peel and white pith. Hold the fruit over a bowl and cut along each side of the membranes between the sections, letting each freed section and any juices drop into the bowl. Cut each section in half crosswise. Repeat with the orange and mandarins, then set the citrus aside.
Put the cheese in the bottom of a small bowl and add the olive oil. Using a fork, mash the cheese into the oil until well blended. Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In a large bowl add the greens and gently pour over the dressing. mix to coat evenly. Add all the citrus, the red onion and the minced chervil and gently toss.
COOKS NOTE: you do not want to over dress your salad, so watch the juices from the fruit. you do not want a soggy salad or juices from the fruit on your plate.
Raspberry Tiramisu
For the Tiramisu you will need the following:
1 cup seedless raspberry jam. I used Smuckers. COOKS NOTE: I had just a bit more left in he jar and added that so it came to about 1 1/2 cup.
6 tablespoons Grand Marnier. COOKS NOTE: I used 1 more tablespoon since I had additional jam.
1 pound mascarpone cheese at room temperature
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
48 soft ladyfingers
3 baskets fresh raspberries
Confectioners sugar for dusting.
Stir together the jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.
COOKS NOTE: This is where I added the additional Grand Marnier.
Stir together the mascarpne and remaining 2 tablespoons of Grand Marnier in a large bowl to blend. In another large bowl using an electric mixer, beat the cream, granulated sugar, and vanilla until soft peaks form.
Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a 13 x 9x 2 inch glass baking dish or other decorative serving dish with a third of the ladyfingers. COOKS NOTE: I used a large glass straight sided bowl.
Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining ladyfingers, Jam mixture, mascarpone mixture, and raspberries. Cover and refrigerate at least 3 hours or overnight. This dish is best refrigerated overnight.
COOKS NOTE: This was a big hit, however we all agreed that the next time I make this I am going to brush each lady finger with a light coating of Grand Marnier. They tended to be a bit dry.
Along with the Salad, I served warm and crusty Sour dough rolls, and Chicken Spaghetti. The Chicken dish was from Ree Drummond, A.K.A. The pioneer Woman.
This meal was simple to make and the best part was you can do the dessert and chicken spaghetti ahead. the chicken spaghetti was assembled the day before and put into the fridge. Took it out about 1 hour before baking.
Enjoy! And remember no matter what you prepare, do it with love and passion.
Kitchen Cutie
