Cinco de Mayo & Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol

May 5th, better known as Cinco de Mayo, is this coming Friday. I’m sure you’ve heard of it. Celebrated from coast to coast with tequila shots and tacos, it is an excellent excuse for a party. Perhaps you’ve been thinking that it would fun to have a totally authentic Cinco de Mayo celebration. You know, skip the queso dip and Macarena in favor of real Mexican flavors and dance steps. I get it. You want to a party like they do down in sunny Mexico.

Alright then, here’s what you do … nothing. Yup, that’s right. Absolutely nothing.

Cinco de Mayo is not celebrated in Mexico. Widely mistaken for Mexican Independence Day, Cinco de Mayo commemorates an early victory in the Franco-Mexican War. The Battle of Puebla took place on May 5, 1862. The resulting victory was more than fifty years after Mexico declared its independence from Spain. In case you’ve forgotten, Mexico was a colony of Spain not France.

So indeed, our enthusiastic celebrations of Cinco de Mayo are somewhat akin to the Swiss celebrating the American victory against the British in the 1814 Battle of Plattsburgh. In case you’re wondering, they don’t. I know where Plattsburgh is but I doubt that too many of my Swiss friends do. I also know where Puebla is. Not because I’m a geography or history whizz but because I looked it up on a map a few minutes ago.

Regardless of whatever convoluted calculations or interpretations you might try to make, Cinco de Mayo adds up to being a mostly American holiday. I suppose that’s makes sense. After all, we are a nation of immigrants and many of our holidays reflect that. The Chinese New Year celebrates our ties with China. Everyone is Irish on Saint Patrick’s Day. Oktoberfest has found its way from Munich to Muncie and several other U.S. cities.

Now the question arises – how to celebrate? Well, you could find one of those 100-foot margarita bars, the kind that serves fruity cocktails in glasses the size of fish bowls. Alternatively, you could expand your horizons and spend the day learning something about Mexico. Listen to Mexican music, study Mexican artists, investigate true Mexican cuisine or get a better understanding of how our two economies can and do work together.

Complete your day with a Mexican-inspired celebration. Skip the taco chain restaurants for a more authentic experience. I’m not sure if you can find real Mexican food this far north but you can always try. Many of us dream that one of those absolutely wonderful Mom and Pop-type Mexican restaurant will miraculously appear close to home. So far, it hasn’t happened but one can always hope.

For now, invite a few friends over and try your hand at some Mexican-inspired dishes. Dinner outside in early May in New Hampshire is probably pushing it but cocktails on the porch might work. Set your table with a brightly colored cloth and flowers and think warm and sunny thoughts.

Feliz Cinco de Mayo y ¡buen apetito!

Oh, and by the way, Mexican Independence Day – it’s on September 16.

Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol
Appetizer or main course, shrimp with spicy peanut sauce will make a delicious addition to your Cinco de Mayo feast. This smooth peanut sauce is also good with chicken. Enjoy!
Serves 8

Salsa de Cacahuate y Chile de Arbol
Makes about 1 1/2 cups

Olive oil
3/4 cup roasted peanuts
1/2 onion, chopped
4 or more (to taste) dried arbol (also called bird’s beak) chiles, stemmed
1/2 teaspoon allspice
6 cloves garlic, chopped
1 teaspoon fresh thyme leaves
1/2-3/4 cup chicken stock or broth
Sea salt and freshly ground pepper to taste
Juice of 1/2 lime or to taste

Lightly coat a skillet with olive oil and heat over medium. Add the onion, peanuts and chiles, season with allspice, salt and pepper and sauté until the onion starts to become translucent. Add the garlic and thyme and sauté until the onion is soft and the garlic is fragrant, 2-3 minutes more.

Add the chicken stock and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Let the salsa cool for about 15 minutes, transfer to a blender and process until very smooth. Cool to room temperature, stir in the lime juice and serve.

The salsa can be prepared in advance, covered and stored in the refrigerator. Bring to room temperature before serving.

Grilled Shrimp
2 tablespoons olive oil
1 clove garlic, minced
Grated zest and juice of 1 lime
About 2 1/2 pounds extra-large shrimp, peeled and de-veined
Sea salt and freshly ground pepper to taste
Wooden skewers, soaked in water for at least 30 minutes (optional)

Put the olive oil in a bowl, add the garlic, lime zest and juice and whisk to combine. Add the shrimp, season with salt and pepper and toss to combine. Marinate in the refrigerator for 15-30 minutes.

Heat the grill to medium-high. Place the shrimp directly on the grill or thread them onto the soaked skewers. Grill the shrimp, turning once, until just opaque, 2-4 minutes. Serve warm or at room temperature with Salsa de Cacahuate y Chile de Arbol.

The shrimp can be grilled in advance, covered and stored in the refrigerator.

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One Year Ago – Puffy Apple Pancake

Two Years Ago – Tostadas with Avocado Crema & Black Bean Salsa
Three Years Ago – Cheddar-Sage Biscuits
Four Years Ago – Lemon-Lime Squares
Five Years Ago – Tarte à l’Oignon (Onion Tart)
Six Years Ago – Honeyed Apricots with Creamy Yogurt
Seven Years Ago – Black & White Brownies
Eight Years Ago – Rhubarb Muffins

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you celebrate Cinco de Mayo and our southern neighbor on Friday? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

What Happened to the Sun? Weekend Special

It’s been a dreary few days. Rain intermittently interrupts the drizzle but refuses to clear the gray skies. I’m doing my best to think positive thoughts for the weekend. I’m doing my best to remember that I’ll be sitting on a beach before I know it. You will too!

For now, take it inside and enjoy an evening with friends. Here are a few ideas to brighten a dull weekend!

Pour a glass of wine and share a platter of scrumptious treats. Start with some fresh vegetables and artisanal crackers and add some Artichoke Pesto and Roasted Red Pepper Dip. Complete the picture with a wedge of your favorite cheese.

Sit down to something different. How about individual Roasted Beet Tatin with Goat Cheese & Walnuts. Quite elegant and tasty too!

For the main course, something with asparagus sounds wonderful. It’s too early for local stalks but it makes me think of spring. My Coq au Vin au Printemps and Ravioli with Saffron Cream, Grilled Asparagus & Mushrooms are delicious one-dish suppers.

For dessert? My seasonal favorites include I Love Lime Pie and Maple Crème Brûlée.

What have you? Any special plans for this dull and dreary weekend?

Bon appétit!.

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For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

April Staycation & I Love Lime Pie

I love New Hampshire; I truly do. I love the snow in the winter and the red leaves in the fall. I love the summer and long, lazy evenings at the beach. But nothing is perfect, not even my love affair with New Hampshire. The blemish on the State’s almost flawless granite facade is spring. Or, to be more precise – the lack thereof.

While warmer climes are enjoying cherry blossoms, daffodils and tulips, we are enjoying sand, mud and potholes. Okay, I admit it; a few brave crocuses have popped their little heads up through the sand in my front garden. As for the buds on the trees, they are closed up tight. Most days, New Hampshire is shrouded in gray; gray skies, gray trees, gray sand.

It’s clear; it’s time for a vacation. The school district agrees. April vacation is this very week. All the lucky kids are in Florida or the Bahamas, Washington DC or maybe New York City. The rest of us are stuck here, surrounded by gray. (Okay, I confess. I already had my ten days in Florida at the beginning of the month. It was warm, sunny and green.)

For everyone stuck here, here are a few suggestions for an April stay-cation:

Dress like you are in sunny Florida or balmy Bermuda. It may be too chilly for shorts but you can dig into the closet for those fabulous pink sneakers or mellow yellow jeans.

Go for a swim. Think warm and sunny thoughts as you swim laps up and down the pool at Hogan. If you want to get in shape for swimsuit season, now is as good a time as any to start.

Have a spa day. Do-it-yourself or let the professionals pamper you. Massage, facial, manicure, pedicure, a day of luxury will help you forget the six-inch layer of sand in your front yard.

Get going on your garden. Start seedlings, clean out your beds and check your planters. If you have pots filled with herbs and other plants in the garage, move them outside. Just be prepared to move them back again. Temperatures could still plummet for a night or two.

Build a birdhouse. Welcome your feathered friends back with a cheery, new abode. Now, to paint or not to paint, that is the question. If you decorate your little house, be sure to stay away from toxic paints. In addition, the color scheme should blend with its surroundings. Otherwise, it could attract predators. Bright pink is fine in a colorful flower garden but not so great in a muted shade garden.

Cook as if the sun were shining. Roll out the grill, stock up on limes and have a party. Make it as plain or fancy as you like. You can keep it simple with burgers or throw a few shrimp on the barbie. Unless of course, you’d rather go nuts. Whip up a batch of amazing barbeque sauce for chicken or a fabulous salsa for beef or pork. As for limes, they’re good for everything from cocktails to a marinade or salsa and, of course, dessert!

Or forget the sunny south and spend a day in Paris. Sleep in, drink strong coffee and nibble a croissant. Go shopping, buy something fabulous and then enjoy a chatty (never gossipy) lunch with a friend. Take a stroll and imagine chestnuts in blossom. End the day with a long and lazy dinner with wonderful food, great wine and fascinating conversation.

Happy spring and bon appétit!

I Love Lime Pie
If you would like to use Key limes and can find them, go for it. If not, supermarket limes will work just fine! Enjoy!
Serves 8-12

1 1/4 cups graham cracker crumbs
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons butter, melted
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Grated zest of 2 limes
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/2-3/4 cup very cold heavy cream
Fresh berries

Set a rack in the center of the oven. Preheat the oven to 350 degrees.

Put the graham cracker crumbs, brown sugar, cinnamon and salt in a 9-inch glass pie plate and whisk with a fork to combine. Add the melted butter, mix until well combined and firmly press the crumbs into the pan. Bake the crust at 350 degrees for 7 minutes and cool on a rack.

While the crust bakes and cools, put the yolks in a bowl and beat with an electric mixer until pale yellow and thick. Add the condensed milk and lime zest and beat again until well-combined. With the mixer on low, slowly add the lime and orange juices, increase the speed and continue beating until smooth.

Pour the filling into the crust and bake in middle of oven for 15 minutes. Cool the pie on a rack to room temperature. Cover and refrigerate for at least 4 hours or overnight.

To serve: whip the cream with an electric mixer until it forms soft peaks. Cut the pie into wedges, garnish with fresh berries and a dollop of whipped cream.

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One Year Ago – Quinoa Salad
Two Years Ago – Latkes
Three Years Ago – Cheddar-Sage Biscuits
Four Years Ago – Peanut-y Chocolate Chip Cookies
Five Years Ago – Espresso Brownies
Six Years Ago – Lemon Scones
Seven Years Ago – Shrimp with Jicama Slaw
Eight Years Ago – Pork Mole

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? Is a spring vacation in your plans this year? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Taking a Tax Holiday & Asparagus Salad with Reduced Balsamic Vinaigrette

You’ve probably figured it out by now. The harrowing reckoning of April 15th, tax day, has been postponed. Well, postponed until today. So, if you’re reading this and haven’t filed, stop immediately and get to work. The time is now if you are a last minute filer.

For years, I was among the legions of last minuters. I don’t know about you but I find it difficult to get motivated. First, it takes a bit of effort to pull everything together. Locating old check stubs. Combing through credit card bills. Searching for thank you letters from charitable organizations. None of it is difficult work; it’s just boring and time consuming.

It doesn’t get any better once you find everything. Mind you, I’m not one of those people who find pleasure in filling out forms. In case you are wondering, yes, I use one of those software packages that guides me through it. It doesn’t matter, I always worry that I will sneeze, inadvertently click continue and miss an important question. If not that, then I’m sure I’ll somehow misinterpret something. Every year, after countless reviews, I take a deep breath and hit send. Luckily, it’s been so far so good.

Now, I admit it, I was tempted by the extended deadline. I could have, would have gladly left it for the final weekend. Heck, I’ve been known to take tax day off. No, not because I wanted to but because I had to! Before I filed electronically, I knew which post offices closed at six and which ones stayed open until midnight. That said; I hit send surprisingly early this year. In fact, my return jumped on the cyber highway and winged its way to Washington two whole weeks ago. I’m not sure but I think that may be a record for me.

Record or no, there is a payoff. Thanks to direct deposit, my refund is already in the bank. How about that for motivation? So, if you are frantically filling out forms today, or did so over the weekend, consider this … twelve months from now, instead of pulling your hair out, shuffling through a bunch of papers and filling in forms, you could be celebrating with your refund.

Now I know that each and every financial advisor out there is going to yell and shout and tell you the last thing you should do is blow your refund on a vacation or a party. They will offer much more practical advice. They will suggest you invest in a 529 college fund for your kids or grandkids, put it in your IRA or start an emergency fund. Responsible people don’t think you should fly to Bermuda or buy diamond earrings, especially if the cost of the trip or jewelry is more than your refund.

Alright then, how about a compromise? Forget Bermuda, drive to the coast for a walk on a sunny beach and have lunch at a favorite clam shack. I spent my first ten summers on the Cape and I make a habit of having fried clams once a year. Instead of diamonds, visit a craft shop, the one with the amazing local artists. Treat yourself to a truly special pair of earrings, a gorgeous ceramic bowl or a fabulous scarf. Indulge in the kind of treasure that you will be proud to own not for a day or two but a lifetime.

As for me? What did I do with my refund? Okay, I confess. I went to Florida. But heck, I’m not a financial advisor. I don’t even play one on television.

Bon appétit!

Asparagus Salad with Reduced Balsamic Vinaigrette
If the calendar says spring, then it’s time for asparagus, lots of asparagus. Enjoy!
Serves 8

2-3 pounds asparagus, trimmed
6-8 ounces arugula
1-2 scallions, thinly sliced
Reduced Balsamic Vinaigrette (recipe follows)
Parmigiano-Reggiano cheese
1/3 cup pine nuts, toasted

Fill a large bowl with ice and water.

Bring a large pot of salted water to a boil, add the asparagus and cook until tender crisp and bright green, 2-3 minutes. Drain and immediately drop the asparagus into the ice water to cool. Drain again and pat dry.

Put the arugula and scallions in a large bowl, drizzle sparingly with vinaigrette and toss to lightly coat.

To serve: arrange the arugula on a large serving platter or individual plates and top with asparagus. Drizzle the asparagus with a little vinaigrette, garnish with shaved Parmigiano-Reggiano and sprinkle with pine nuts.

Reduced Balsamic Vinaigrette
Makes about 3/4 cup

1/2 cup balsamic vinegar
1 tablespoon minced shallot
1 small clove garlic, minced
1/4 teaspoon fresh thyme leaves
1 tablespoon Dijon mustard
1 teaspoon or to taste honey
1/2 cup or to taste extra virgin olive oil
Sea salt and freshly ground pepper to taste

Put the vinegar in small, heavy saucepan and bring to a boil the over medium heat. Reduce the heat to low and simmer until reduced by half. Stir in the shallot, garlic and thyme, remove from the heat and cool to room temperature.

Using a rubber spatula to press on the solids, strain the vinegar through a sieve into a bowl. Season with salt and pepper and whisk in the mustard and honey. Slowly add and the olive oil and continue whisking until thick and well combined.

Cover and store extra vinaigrette in the refrigerator.

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One Year Ago – Homemade Personal Pizzas
Two Years Ago – Grilled Swordfish with Chimichurri
Three Years Ago – Not Your Ordinary Grilled Ham & Swiss Cheese Sandwiches
Four Years Ago – Peanut-y Chocolate Chip Cookies
Five Years Ago – Thai Curried Shrimp and Green Beans
Six Years Ago – Asparagus Risotto
Seven Years Ago – Fennel & Feta Salad
Eight Years Ago – Dandelion Salad with Grilled Steak, Potatoes & Asparagus

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you spend your tax refund this year? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Easter Brunch Special

If dinner is more your style, check out my trio of Greek, Italian and French inspired Easter Dinner menus.

Are you one of those people who would rather brunch than lunch or dinner for Easter? Brunch is a good idea if you want to free up the afternoon for a hike, a long bike ride or a nap. Regardless of how you spend the afternoon, I’ve got a great brunch menu for you to enjoy with family and friends.

When it comes to brunch, you can’t go wrong with a cheesy pie. Try my Quiche Lorraine, Spinach Ricotta Pie or Asparagus & Goat Cheese Tart.

Of course you’ll want a big bowl of berries … strawberries, blueberries and blueberries are delicious with a dollop of my Lavender Infused White Chocolate Cream or Creamy Lime Custard.

Next, add a scone or a pound cake or both. I love lemon anytime, especially in the spring. Give my Lemon Scones or Lemon Pound Cake a try.

Top it all off with a delicious cup of espresso or a cappuccino and your favorite cookie. How about Cherry-Pistachio Biscotti or Almond Macarons with Chocolate-Raspberry Ganache or both!

Have a lovely Easter and bon appétit!

What are your plans for Easter? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2017

Three Ways to Celebrate Easter Dinner Special

Brunch more your Easter game. Stay tuned … and come back tomorrow for a great brunch menu and lots more great recipes.

I’m not a fan of ham, so, if you come to my house for Easter, get ready for a delicious lamb dinner. If you are of like mind, I have a few ideas for a festive Easter feast. If you are dreaming of a sunny warm beach, try my Go Greek menu. Are you missing the rolling hills of Tuscany? Well then, Think Italian. However, if cozy sounds more like it, then warm up with my Cheery Bistro Dinner. Feel free to mix and match. Here you go!

Go Greek!
A Greek themed dinner is the perfect excuse to serve one of my all-time favorites – Spanakopita Triangles. Unless you prefer my Zucchini Pancakes with Tapenade … or both.

When you are ready to move to the table, enjoy my Green-less Greek Salad.
Lamb is a favorite at Easter in Greece.
My Lamb Chops with Lemon-Mint Yogurt Sauce will not disappoint. Serve the chops with Israeli Couscous and Grilled Asparagus.

End your feast on a sweet and light note with my Strawberries with Yogurt Cream.

Think Italian!
For starters, pass a platter or my Artichoke Leaves with Shrimp and/or
Mushroom Crostini.

Next, gather around the table and give my Rainbow Salad with Black Olive Vinaigrette a try.

For the main course, enjoy my Grilled Butterflied Lamb with Asparagus Risotto.

And for dessert … a bright and delicious Lemon Pound Cake with fresh strawberries!

Cozy Bistro Dinner
Forget the same-ol’ same-ol’ shrimp cocktail, you’ll love my Roasted Shrimp with Tarragon Aioli. If you like, add some fresh veggies, they will be delicious with the aioli. Don’t forget the Roasted Almonds and the hors d’oeuvres are done.

Cozy on over to the table and start dinner with my Asparagus & Radish Salad

Keep it cozy with warm and wonderful Lamb Shanks with Mushrooms & Pearl Onions and Decadent Cheesy Potatoes .

And top it all off with one of my favorite bistro desserts – a sweet and tart Lemon Tart.

Have a Happy Easter and great weekend! Bon appétit!

How will you celebrate Easter? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2017

Easter at Nana’s & Lemon Pound Cake

My grandmother was happy for any excuse to see her family. Thanksgiving, Independence Day, you name it. At her house or ours, in the dining room or backyard, she loved seeing her clan all together. So, after Mom and Dad built the little brown house in the New Hampshire woods, an early Easter became the bane of Nana’s existence. A March Easter increased the likelihood that we would be skiing instead of headed to Nana’s for baked ham, scalloped potatoes and green beans.

As much as we loved her and we truly did, Nana and her Easter ham could not entice us off the slopes. We’d be more than delighted to indulge in her scalloped potatoes and green beans once the snow was gone. For her part, although she liked to have her family around her table, Nana wasn’t fussy. She’d have come up to our house in the suburbs without hesitation. Why, she would have been more than pleased to bring the scalloped potatoes or a lemon cake or both. (New Hampshire was another matter. She preferred to visit the little house in the woods during the summer.)

When it came to cooking, Nana was old school and a true New Englander. She baked at least once a week or at least she did when her grandchildren were around. I can’t remember ever being at her house when there were not homemade cookies in the jar. My grandfather’s favorites were Hermit Bars and Molasses Cookies. She baked lots of pies, especially blueberry, as well as the occasional cake and pan of brownies.

Her kitchen was tiny, just large enough to hold the stove, refrigerator and the sink with flanking counters. Cheery, calico curtains hid the treasures inside the lower cabinets. The uppers were open and held mysteries not found in my mother’s kitchen. No, these shelves were not filled with exotic spices. After all, Nana was a classic New England cook. However, she had a glass jar of cream of tartar. It was not creamy and was nothing like the tartar sauce that came with our fried clams at the local fish shack. There was also a canister of cornmeal and jars of nuts and raisins, ground ginger, baking powder and a bottle of molasses. Not a single one of these obscurities could be found in my mother’s kitchen.

Apart from the countertops on either side of the sink, her only work space was a small table. My sister Brenda and I would sit at that table and ask her countless questions while she bustled about. My grandmother was a bustle-er. We were more than curious as to why she didn’t bake her cakes from a mix or buy her cookies ready-to-eat and lined up in a plastic tray. After all, that’s what our mother did.

Now, this was not the kitchen my dad grew up with, that one might have been larger but maybe not. The kitchen I connect with my grandmother was in their cozy retirement house on Buzzards Bay. Infrequent or not, it continues to amaze me that Nana prepared family dinners for eight, twelve or more in that tiny kitchen.

Although it might have happened at least once, maybe twice, I never saw even a hint of chaos when Nana cooked. When we arrived for dinner, Easter or otherwise, everything was under control and close to ready. The ham was roasting and the potatoes were bubbling in the oven. The beans were trimmed, snapped and ready for steaming. A lemony cake was sitting on the kitchen table and strawberries were ready in the refrigerator.

… and if Easter was early, well, there was always Mother’s Day. Bon appétit!

Lemon Pound Cake
Lemony cake with fresh berries is a bright and sunny dessert for Easter or any spring feast. Enjoy!
Serves 12

1 cup (2 sticks) butter, at room temperature, plus more for the pans
3 cups all-purpose flour plus more for the pans
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Grated zest of 2 lemons
2 1/4 cups sugar
Juice of 3 lemons
6 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
Strawberries, hulled and halved or quartered
Whipped Mascarpone & Cream (recipe follows)

Preheat the oven to 350 degrees. Butter and flour two 8×4 1/2-inch (6-cup) loaf pans.

Put the dry ingredients in a bowl and whisk to combine. Add the lemon zest and whisk again.

Put the butter and sugar in a bowl and beat with an electric mixer on high until fluffy. With the mixer running on medium-low, add the eggs one at a time and beat until combined. Add the lemon juice and beat until smooth. Add the sour cream and vanilla and beat again.

With the mixer on low, slowly add the dry ingredients to the wet ingredients. Increase the mixer speed and beat until just smooth.

Pour the batter into the prepared pans, smooth the top and bake for 45-60 minutes or until a cake tester inserted into the center comes out clean or with just a few crumbs attached. Cool to room temperature and serve with a spoonful of fresh strawberries and a dollop of Whipped Mascarpone & Cream

Whipped Mascarpone & Cream
4 ounces mascarpone cheese
Grated zest of 1 lemon
3 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup heavy cream

Put the mascarpone, zest, sugar and vanilla in a bowl and beat until fluffy. With the mixer running, slowly add the cream and beat until well combined. Increase the mixer speed and continue beating until soft peaks form.

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One Year Ago – Lavender Scones
Two Years Ago – Calzones with Marinara Sauce
Three Years Ago – Chocolate-Espresso Cheesecake
Four Years Ago – Runners’ Chicken with Pasta
Five Years Ago – Steamed Artichokes with Bagna Cauda or Warm Lemon-Garlic Sauce
Six Years Ago – Death by Chocolate Cake
Seven Years Ago – Filet de Perche Meunière
Eight Years Ago – Chicken Provençal

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you celebrate Easter this year? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017