Melon Salsa

Ingredients

• 2 cups diced orange-fleshed melon, such as Charentais (1/4- to 1/2-in. cubes)
• 1 cup diced cucumber (1/4- to 1/2-in. cubes)
• 1/2 cup finely chopped red onion
• 1 serrano chile, stemmed, halved, and sliced
• 1/2 cup roughly chopped cilantro
• 3 tablespoons lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt

Preparation

• Mix all ingredients together in a medium bowl.
• Make ahead: Up to 1 day, covered and chilled.
• Note: Nutritional analysis is per 1/2-cup serving.

Sunset 
AUGUST 2011

Raspberry Fool

Ingredients

• 18 ounces raspberries (about 4 1/2 cups; see Notes)
• 1/2 cup plus 2 tbsp. sugar
• 2 tablespoons raspberry liqueur (optional)
• 1 pint heavy whipping cream

Preparation

• 1. In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.
• 2. In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.
• Note: Nutritional analysis is per serving.

Sunset 
JUNE 2008

Summer Fruit Soup

Ingredients

• 2 cups ripe cantaloupe chunks (about 1 in.)
• 1 ripe peach (6 oz.), peeled, pitted, and cut into chunks
• 1 cup canned peach nectar
• 2 tablespoons lemon juice
• Sugar (optional)
• 1 cup raspberries, rinsed and drained
• Mint sprigs, rinsed

Preparation

• 1. In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.
• 2. Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.
• 3. Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.

Jane Shapton, Tustin, CA, Sunset 
JUNE 2005

Tomato "Bruschetta" with Tuna and Cannellini Salad

Fresh and healthy!

Tomato "Bruschetta" with Tuna and Cannellini Salad
Time: 20 minutes
Serves 4+

Ingredients

5 tablespoons extra-virgin olive oil
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped chives
1/4 cup flat-leaf parsley leaves, plus more for garnish
1 can (15 oz.) cannellini beans, drained and rinsed
2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks
3 green onions, thinly sliced
4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine)

Preparation

1. In a medium bowl, whisk together oil, lemon zest and juice, salt, pepper, and chives. Add parsley leaves, beans, tuna, and onions and stir gently just until coated.
2. Arrange tomato slices on 4 plates and spoon tuna mixture on top, dividing evenly. Top each salad with a few parsley leaves if you like.
*Look for pole- or troll-caught.

Sunset
AUGUST 2009

Custardy Oven Pancake with Mixed Berries

I used strawberry puree and topped the pancake with strawberries and blueberries.
Yummy!
-Eileen

Custardy Oven Pancake with Mixed Berries

YIELD: Serves 8
TOTAL: 1 HOURS
COURSE: Breakfast/Brunch, Main Dishes

Ingredients
4 large eggs
About 5 1/2 tbsp. honey, divided
1 teaspoon lemon zest
3/4 teaspoon salt
1 cup flour
2 1/2 cups milk
2 cups raspberries, divided
1/4 cup butter, cut into chunks
1 pound strawberries, hulled and sliced (or use another favorite fruit)

Preparation
1. Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 425°. Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.

2. Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.

3. Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry purée over batter in wide ribbons. Reduce heat to 400° and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).

4. Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.

Recipe by Jayne Bohannon, Gunnison, CO,
Sunset APRIL 2011

Coconut Pudding Roll

I had these rolls at Sara's house for James' 1st birthday dinner (so that tells you how long ago).  I HATE, HATE, HATE coconut so I didn't want to even try them.

But I did.

And I LOVED them.

And have been dreaming of them ever since.

We had friends over for a BBQ last weekend. Ken wanted to grill coconut shrimp, so I figured it was the perfect excuse to make these dreamy rolls.

I admit, Ken and I were both skeptical when I poured all of that liquid on the dough.  I didn't see how all of it could possible be absorbed and still have the dough cook.

No need to worry...they turned out SO DARN GOOD.  The recipe made 24 and between four adults and one Linus we were able to eat all but 3 (which I took for lunch the next day). 

Make these rolls today.  And thank me (and Sara) tomorrow.



Coconut Pudding Rolls

Ingredients

• 1 package dry active yeast
• 3 1/4 cups plus 1 tbsp. all-purpose flour
• 1 cup sugar
• 1/4 cup butter, melted and cooled, plus more for buttering bowl
• 1 teaspoon salt
• 1 egg
• 1 can (13 1/2 oz.) coconut milk

Preparation

• 1. Dissolve yeast in 1 cup warm water in a large bowl. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 cups flour and knead into soft dough, adding up to 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.
• 2. Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tbsp. flour until smooth. Set aside.
• 3. Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
• 4. Preheat oven to 350°. Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.

Greek Chicken Pasta

Clearly it's Ken's week to cook. 

He made the Greek Chicken Pasta (again, from the May 2011 issue).  It smelled so great and tasted even better.  The feta and olives were the perfect mix. 

(I tried to eat it for lunch the next day and I have to admit the left-overs weren't as good as the night before.)

Greek Chicken Pasta

Ingredients

• 6 ounces spaghetti
• 3 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 8 ounces baby spinach
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/2 teaspoon red chile flakes
• 1 cup pitted kalamata olives, halved
• 1 cup toasted pine nuts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cups shredded rotisserie chicken
• 3 ounces good-quality feta cheese, crumbled

 Preparation

• 1. Cook spaghetti as package directs.
• 2. Heat oil in a large frying pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in spinach, wine, chile flakes, olives, pine nuts, salt, and pepper.
• 3. Drain pasta, return to pot, and add onion mixture and chicken. Stir to coat and cook over medium heat until warmed, about 4 minutes. Transfer to plates and top with feta cheese.