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    Juicing beets recipes

     

    This is my article dedicated to juicing beets recipes. Frankly, I love the things, and I really find, I don’t know if it’s just me, but every time I feel tired or I feel a cold coming on, juicing beets really helps me. Maybe it’s a placebo thing. I don’t care. I’m making an article especially for that special vegetable in my life. So here of some stats of said vegetable; Beets contain calcium, iron, sulphur, potassium, beta-carotene, choline, and vitamin C. They are high in manganese, an important mineral for brain function. Beets are also high in minerals that strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells. Beets are famous for their ability to cleanse the blood. Beet juice is super concentrated so I’d strongly advise you dilute it with water or other juices. Purchase firm, rock-hard beets. Being a root, they can be stored for months in the refrigerator. Juicing beets recipes: Carrot, spinach and beets 4 carrots beet with greens 5 - 6 leaves of Romaine or other leaf lettuce 3 - 4 leaves of spinach Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, and then you may use the remaining carrots to help push the lettuce and spinach through the juicer. Power punch Juice 1 small beet. Juice 1 pear. Juice 1 Fiji apple. Juice a small piece of ginger 2 inches max. Juice 2 inches of salsify root. Juice 4 individual celery stalks. Juice 10-12 carrots. Juice 1 small parsnip. Sweet beets 5 Carrots 1 Apple 1/2 Beet Refresher 4 Ounces of Raw Beet (with leaves) 3 Ounces of Raw Cucumber 9 Ounces Raw Carrot Enjoy!

         
    Juicy campari tomatoes available year round. the vine ripened flavor of campari tomatoes make it just right for snacking or use in salad sor salsa

     

    Any way you slice it, nothing tastes as fresh as a juicy, ripe tomato. Now fresh-from-the-vine flavor is available year-round in Campari tomatoes, a new variety that is changing the way people think about tomatoes. Perfectly round, about the size of a golf ball and deep red in color, the Campari is greenhouse-grown and is quickly becoming America's favorite tomato. The tomatoes are sold in clusters on the vine to ensure peak freshness and flavor; their smaller size also make them an ideal snacking tomato. To ensure maximum flavor, leave tomatoes on the vine after purchase and always store at room temperature; refrigeration permanently alters tomato flavor. It's easy to add fresh flavor to your favorite foods. Toss diced Campari tomatoes with cubes of mozzarella, fresh basil and balsamic vinegar. Or finish an egg scramble with sliced Campari tomatoes for an extra burst of lycopene in the morning. The following salad is perfect to bring to any casual gathering: Campari Tomato Penne Salad with Gorgonzola Preparation Time: 20 minutes Serves: 6 8 oz. penne pasta 1 pkg. (6 oz.) baby spinach leaves 6 Campari tomatoes, seeded and diced 1 pkg. (4 oz.) crumbled Gorgonzola cheese 1 tsp. salt 1/2 tsp. freshly ground black pepper 3 Tbsp. extra virgin olive oil 1 Tbsp. red wine vinegar 1/3 cup pine nuts, toasted 1. Cook and drain pasta according to package directions. 2. Place hot pasta, spinach, tomatoes, cheese, salt and pepper in large mixing bowl; drizzle with oil and vinegar. 3. Toss gently until combined; sprinkle with pine nuts just before serving. Serve warm or at room temperature.

         
    Kabobs another word for dinner on a stick

     

    Cookout season is just around the corner and everyone is anxiously awaiting the smoky aroma that wafts throughout the neighborhood when families fire up their barbeque grills. Hamburgers, hot dogs, steaks and chicken – we all enjoy the traditional favorites of grilling, but how about spicing up your barbeque lineup with some fun and delicious Kabobs? Nothing is more convenient or festive than kabobs. You can select from chunks of marinated beef or chicken with some yummy fresh veggies or fruit nicely seared over the coals. However you ‘stick it’, kabobs are a great choice for both family and entertaining. Here’s a couple of delicious kabob recipes to try out this summer: Steak and Veggie Kabobs Ѕ cup dry white wine 1 clove garlic, crushed Ѕ tsp salt Ѕ c vegetable oil or olive oil 1 tsp Worcestershire sauce 2 tbsp chili sauce 1 tbsp vinegar Ѕ tsp dried whole oregano Ѕ tsp dried whole thyme 2 lbs boneless sirloin steak cut into 1 Ѕ inch pieces Ѕ lb fresh mushroom caps 2 large green peppers, cut into 1 Ѕ inch pieces 1 pint cherry tomatoes 4 small yellow squash, cut into 1 inch thick pieces Combine the first 9 ingredients. Add meat; cover and marinate at least 2 hours in the refrigerator, turning meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade. Serves 5. Marinated Lamb Kabobs 2 lbs boneless lamb 1 onion, diced 1/3 c diced green pepper 1/2 c dry red wine 1/4 c olive oil 1/2 tsp pepper 1/4 tsp sage 1/8 tsp dry mustard 1/8 tsp dried whole oregano Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set asidebine the remaining 8 ingredients in a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator. Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated. Place meat on skewers. Grill about 6 inches from medium coals for 15 minutes or until done, turning and basting often with marinade. Serves 6.

         
    Keep the children happy at your next picnic

     

    Planning a backyard party? If kids are involved, parents can do more than dust off the picnic tables and fire up the barbecue. For a "kid-friendly" experience, and to encourage good eating, consider using creative foods and activities to keep children happy and at the table. "The secret is to take what you're already doing and 'fun-it-up' by getting kids involved in the food preparation and party set-up," said Fernando Gonzalez of Dixie, a business of Georgia-Pacific Corp. "If you're serving hamburgers and hot dogs, why not make pizza dogs for the kids?" In the following recipe, a can of pizza sauce and some shredded mozzarella turn a hot dog into a dish that combines two kids' favorites. Children can help by spooning on the sauce, sprinkling cheese on top and adding other toppings. PLUTO PIZZA DOGS (Makes 8 servings) 8 hot dogs 1/2 cup pizza sauce 8 hot dog buns, split 1 cup shredded mozzarella cheese (4 ounces) 4 medium green onions, sliced if desired Heat coals or gas grill. Cut crosswise diagonal slashes 1/2- inch apart and 1/4-inch deep in each hot dog. Heat pizza sauce until hot; keep warm. Grill hot dogs uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning frequently, until hot and slashes begin to open. Serve hot dogs on buns. Top with pizza sauce, cheese and onions. For easy, colorful and fun decorations, try disposable tableware for children. Dixie Krazy Kritters features a full place setting that includes plates, cups, bowls, cutlery and napkins in bold designs that kids love. Krazy Kritters plates easily become a simple craft for kids. Just punch two holes on parallel sides of the plate and tie a string through. Cut circles for eyes and you have a quick and easy mask.

         
    Keeping food safe during cookout season

     

    Summer is the ideal time to enjoy cookouts and backyard feasts. Unfortunately, hot weather combined with eating outdoors can be a breeding ground for food-borne illness. Every year, an estimated 76 million cases of food-borne illness and 5,000 associated deaths occur in the United States. It's easy to avoid food poisoning if you take some simple precautions. Here are some ways to keep yourself safe: • Avoid cross-contamination. Do not let food not yet cooked come into contact with anything ready to be eaten. • When shopping, buy meat and poultry products last, and unpack them first at home. • Cook food thoroughly, especially poultry. Even rare meat should be cooked to an internal temperature of at least 140єF. • Cranberries may be a natural and delicious way to make that summer barbeque a safer one. New research finds cranberries may offer a unique line of defense against food poisoning with their unique ability to reduce the growth of Salmonella and E. coli and other types of bacteria found in food. Incorporating cranberry into food preparation, one day, may be a natural way to minimize food contamination. SPICY CRANBERRY CHICKEN DRUMMETTES 1/2 cup Ocean Spray Jellied Cranberry Sauce 2 tablespoons hot pepper sauce 1 tablespoon chili sauce 1/2 teaspoon salt 20 chicken drummettes, about 2 pounds Combine all ingredients, except drummettes, in large resealable plastic bag; mix well. Add drummettes. Seal; turn bag to coat chicken. Refrigerate at least 1 hour or overnight. Preheat oven to 400є F. Pour chicken and marinade in ungreased 13 x 9-inch baking dish. Bake 40 minutes or until chicken is no longer pink near bone, turning 2 or 3 times and brushing with marinade. Transfer chicken pieces to serving dish; discard any remaining marinade. Since cranberries are also antioxidants, they provide a dual anti-adhesion and antioxidant health benefit. With more PACs and antioxidants per gram than most fruit, cranberries ward off certain bacteria and bolster the body's defenses against free radical damage that can contribute to many chronic diseases including heart disease.

         
    Lagniappe recipe crab corn bisque

     

    This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare. Ingredients: 1 pint lump crabmeat 1/2 cup (1 stick) butter (do not substitute margarine) 1-1/2 cups finely chopped sweet onion 4 tablespoons all-purpose flour 6 cups fresh corn kernels (see 'Recipe Note 1' below) 2 teaspoons salt 1 teaspoon coarsely ground black pepper 1-1/2 quarts heavy cream 3/4 cup thinly sliced green onions, white and green portions 3-4 additional green onions, thinly sliced for garnish Preparation: Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully. Recipe Notes: (1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe. (2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating. ©2005 Janice Faulk Duplantis

         
    Laura bush s vegetable soup recipe

     

    Here's Laura Bush's secret vegetable soup recipe. Here's the ingredients you will need for this vegetable soup recipe: 1-1/4 cups pinto beans, soaked overnight and drained 1 tsp. salt 1 bay leaf 1 tsp. dried oregano 1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved 2 ancho chilies 1 lb. mixed summer squash 4 ears corn (about 2 cups kernels) 1 tsp. ground cumin 1/2 tsp. ground coriander 2 tbsp. corn or vegetable oil 2 yellow onions, cut 1/4 inch squares 2 cloves garlic, finely chopped 2 tbsp. red chili powder, or more to taste 8 ozs. green beans, cut into 1-inch lengths 4 ozs. jack or muenster cheese, grated 1/2 bunch cilantro leaves, roughly chopped Whole cilantro leaves for garnish Here's how to cook vegetable soup recipe: Cook the pre-soaked beans for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and remove the seeds and veins; then cut the chilies into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn. Heat the oil in a large skillet, and saute the onions over high heat for 1 to 2 minutes. Lower the heat, add the garlic, chili powder, cumin and coriander and stir everything together. Add a little bean broth, so the chili doesn't stew for 5 minutes. Stir in the squash, corn, green beans, and chili strips along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with cornbread or tortillas. A great one-dish meal if you have a garden or have just visited the Farmer's Market.

         
    Learn the correct way to control carb intake

     

    For Americans who want to control their carbs, learning how to consume "good" carbohydrates in balance with a variety of proteins and "good" fats can be confusing. To help people understand the science underlying this nutritional approach, "Atkins for Life," the book that set the gold standard for controlled-carbohydrate lifestyles, provides clear and complete explanations of how carbohydrates, protein and fat function in the body. This resource, now available in paperback, contains an extensive meal-planning section with 125 recipes for everything from appetizers to desserts, snacks, entrees, soups, salads and sauces, along with 200 meal plans at various levels of carbohydrate intake. Charts throughout the book provide information on "good" and "bad" carbs; the order in which carb foods should be added back into meals; the Atkins Glycemic Ranking (showing which carbs can be eaten regularly, which occasionally, and which rarely and in small amounts); and how to count carbs in individual foods. It also includes a restaurant guide to help Atkins enthusiasts choose the right foods when dining out. The following recipe from the Atkins Kitchen takes a traditional dessert and adds a subtle and natural coconut flavor that really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical treat. COCONUT ICE CREAM (Makes 8 servings) 6 egg yolks 14 packets sugar substitute 2 cups heavy cream 1 (13.5-ounce) can unsweetened coconut milk 2 teaspoons coconut extract 1 teaspoon vanilla extract 1 cup shredded unsweetened coconut, lightly toasted In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat. Slowly pour 1 cup cream into the yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours. Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut. Nutritional information per serving: 6 g carbohydrates, 4.5 g net carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326 calories.

         
    Lemon thyme pita chips

     

    : These zesty pita chips are a wonderful change from the same old chips and dip everyone usually serves. Your friends and guests will love this appetizer them and make them want the recipe immediately! You can make the chips ahead of time, or make them and serve warm. Either way, the flavor is unforgetable. Try lemon thyme pita chips with Provencal Artichoke Dip or Peppercorn Ranch Dip. You can find those recipes on my web site. See the information below. I know that using fresh ingredients doesn't always save you time, but... when you do take the extra time to raid your herb garden (or someone else's!) or squeeze that fresh lemon instead of using packaged lemon juice, the difference in taste is really noticeable. And for the better, too. Fresh is always better. So you have to decide, what's more important? Taste or convenience? Not that these chips will taste bad if you use all store bought ingredients - far from it! And I am not suggesting you become Martha Stuart! But if you have a little extra time, invest in freshness. Just a thought for you to chew on... What you'll need: - 4 plain Pita bread rounds - 4 Tbsp unsalted butter (melted) or olive oil - 1 Tbsp minced lemon zest - 2 tsp freshly squeezed lemon juice - 1 Tbsp minced fresh thyme leaves - 1/4 tsp sea salt - 1/4 tsp freshly ground black pepper First, preheat your oven to 325 degrees F. Line 2 baking sheets with parchment paper. Next, split the pita rounds in half to make 2 full roundsbine the remaining ingredients in a small bowl. Brush the mixture on the inside of the rounds. Then, cut each round into 8 equal wedges like you are cutting a pizza. Place the wedges in a single layer on the baking sheets. Bake the wedges for 10 to 15 minutes until crisp and golden brown. Remove them from the oven and let them cool. At this point, you can choose to store them in an airtight container until you use them or serve them a little warm. Deeeelish! Makes about 64 chips. Important: Please feel free to republish this article on your web site or ezine. However, you are not allowed to modify any part of its content and all links should be kept active.

         
    Lemons add zest to life

     

    : Lemon trees laden with their winter crop, boughs drooping under the weight of many hued lemons: dark green, lighter green becoming suffused with yellow, vibrant yellow bursting with life, then as they go unpicked and overripe a flush of orange seeps into the knobbly fruit. Until I came to South Africa lemons came from a shop: smooth, uniform yellow skins all year round. Now I have learned to appreciate their seasonal bounty, struggling to use up all the fruit in winter, hoarding away the squeezed juice of the excess lemons in the freezer for summer, when the lemons must come from the shop again and are more expensive and less juicy. This is the time to think up a hundred and one ways to use a lemon, to dig out all the recipes requiring a lot of lemons: Lemon Curd, Lemon Cake, Three Fruit Marmalade with grapefruit and lemons to balance the sweetness of the oranges. Jane Grigson’s Fruit Book has a wonderful sounding Lemon Tart recipe, that I can’t wait to try, it sounds like the sort of marvel you’d get from a good French patisserie. Roast chicken can be kept moist and succulent as it roasts, with a lemon stuffed into its cavity. Pierce the lemon’s skin a few times to let the juice seep through, but put it in whole. A spritz of lemon juice on green vegetables such as broccoli and spinach, lifts the flavour and replaces some of the vitamin C lost in cooking too. I use up lots of lemons making jam in the strawberry season in spring and early summer. Lemon juice is an essential addition to the soft fruit, to add the pectin that makes it set. Most of my freezer stock of juice will go on that. On hot summer’s days the lemon comes into its own. Refreshing, iced, home-made Lemonade garnished with mint to slake your thirst – much healthier than commercial fizzy drinks, despite the sugar. It is additive-free, with loads of Vitamin C and far more delicious than anything that comes in a can. Recipe for Lemonade 3 large lemons sugar soda water Remove the peel very thinly from the lemons, taking just the yellow zest and leaving all the white pith. A potato peeler works well for this. Put it all into a heavy bottomed pan and cover with 2cm/1” water. Cover with a lid and warm over a very low heat. Do not let the water quite boil or it will bring out the bitterness of the peel. Once the water is strongly flavoured, take off the heat and allow to cool. Strain it into a jug. Squeeze the juice from the lemons and add to the jug, then stir in sugar to taste. It should be sweet and strong flavoured, as you will dilute it to serve. Serve with soda water added, if you like a fizz, or plain iced water and garnish with some slices of lemon and sprigs of mint. The undiluted lemonade keeps for several days in the fridge. Lemons are a great health boost in winter, adding essential Vitamin C to the diet, to help fight off colds and flu. They also help expel mucus, so are excellent for chesty colds and coughs. My son, who has a tendency to asthma, has a cup of hot honey and lemon every morning, which he luckily likes – 1 teaspoon of good raw honey and a tablespoon of lemon juice with hot water poured over – which helps keep his chest clear in winter. I recently learned a housekeeping tip from Morocco: use a lemon to clean copper and brass. Just rub the cut edge over brass bedknobs or those wonderful Moroccan door plates to bring up a shine, then buff with a soft cloth. The kids thought that was a great idea and now keep running off with half squeezed lemons to polish the spare room bedknobs! Copyright 2006 Kit Heathcock

         
    Lift your soul with a good bowl of chili

     

    "Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili." – Harry James. Source: whatscookingamerica. net When your day has been hard and your soul is longing for the comforts of home, what better to come home to but a delicious bowl of heartwarming chili. The hearty dish has been a favorite in this country for centuries, and has a vivid and rich history. Much has been written about the origins of chili, but regardless of its beginnings, the fact remains that people love the stuff and can’t get enough of it. For families looking to cut food expenses, adding chili to the weekly menu is a great idea. The ability to cheaply feed large families was one reason for chili’s popularity in previous centuries, and still remains so to this day. Everyone has heard stories about how cowboys cooked kettles of chili over open flames on the range during cattle drives. They cooked what they had available, and what would keep well longest. Chili is always better the next day after all. Hard working folks still love to sit down to a piping hot bowl of chili at the end of the day. The best way to have your chili ready as soon as you arrive home is to cook it in your slow cooker. Here are a few tasty chili recipes to get you started: Slow Cooked Chunky Chili 1 lb ground beef 1 lb bulk pork sausage 4 cans kidney beans, rinsed and drained 2 cans diced tomatoes, undrained 2 cans diced tomatoes and green chilies, undrained 1 large onion, chopped 1 medium green pepper, chopped 1 envelope taco seasoning Ѕ tsp salt ј tsp pepper Cook the meat in a skillet and drain. Place it into a slow cooker. Add remaining ingredients. Cover and cook on low for 8-10 hours. Freeze the leftovers for up to 3 months. Southwestern Chicken Chili 5 large chicken breasts, chopped 2 cans kidney beans, drained 2 cans whole canned tomatoes 2 cans canned corn 1 yellow onion, chopped 5 tablespoons chili powder Put rinsed kidney beans on the bottom of the slow cooker. Next add Corn. Place 1/2 the Chili Powder on top of the corn and beans. Pile on the chicken slices. Pour in Tomatoes. Cover with remaining chili powder. Cover and cook on High for 8-10 hours. Add the onion 30 minutes before serving.

         
    Lighten up your menu with healthful wild american shrimp

     

    For many Americans, some of their fondest memories include outdoor gatherings with family and friends and al fresco meals featuring the rich flavors and aromas of fresh local produce and seasonal ingredients. While shopping for the freshest ingredients, remember to look for local ingredients that are packed with flavor, as are Certified Wild American Shrimp, caught from the open waters along the Gulf and South Atlantic. "Wild-caught shrimp are fresh, succulent and tender unlike 85 percent of the shrimp, which are imported and pond-raised," said Chef Dean James Max, executive chef of 3030 Ocean located in Marriott's Harbor Beach Resort and Spa in Fort Lauderdale. He has received rave reviews for his fresh, simple and healthy style, which stems from a philosophy of natural and traditional preparation using impeccable ingredients. A typical four-ounce portion of Wild American Shrimp has just 112 calories, when served steamed, boiled, grilled or baked, so it can be a refreshing way to lighten up your menu. You may care to try this recipe from Chef Dean James Max's new seafood cookbook, "A Life by the Sea." "When you ask for Certified Wild American Shrimp at a restaurant or seafood counter, you're supporting an important American industry that spans generations," added Max. Sesame Wild American Shrimp with Avocado Purйe and Citrus Sauce Serves 6 18 jumbo Wild American Shrimp (under 10 size) 1 cup flour 1 cup soda water pinch sesame seeds pinch baking soda 6 cups peanut oil 3 avocados 2 Tbs. sesame oil 2 limes 1 shallot 1 cup Florida citrus sauce Whisk the flour, sesame seeds, baking soda, soda water and salt. Chill the batter in the refrigerator until needed. Clean the shells from the body of the shrimp and devein them. Heat the peanut oil in a small deep fryer to 350 degrees. Dip the shrimp in the batter while holding the tail fins. Carefully, dip the shrimp three quarters of the way into the oil and hold it there for 4 seconds before letting it go. Repeat the process for all the shrimp. You will have to fry the shrimp in batches of 3-4 at a time. Transfer them to a warm plate covered with a paper towel. Season them with fine sea salt when they come out of the oil. Purйe the flesh of the avocado with the sesame oil, lime juice, minced shallot and salt. Spoon equal amounts of the avocado purйe on each of the 6 plates. Position 3 of the shrimp in the avocado purйe. Drizzle 2 tablespoons of the citrus sauce around. Florida Citrus Sauce Yields 1 cup 1 grapefruit 2 oranges 1 lemon 1 lime 1 tangerine 2 kumquats 1 stalk lemongrass (chopped) 1 Tbs. fresh chopped ginger 1 Tbs. coriander seeds 1 Tbs. fennel seeds 2 shallots (minced) 2 Tbs. rice vinegar 2 Tbs. fresh-pressed peanut oil 3/4 cup grape seed oil Zest, segment and juice the grapefruit, oranges, lemon, lime and tangerine. Thinly slice the kumquats and remove their seeds. Place the segments and the kumquats in a bowl. Place the citrus juice, zest, ginger, lemongrass, coriander, fennel and shallots in a small pot to reduce over a medium flame. When the juice has reduced to just before a paste, press it through a fine mesh strainer. Add it to the bowl with the segments and whisk in the vinegar and oils. Season with salt and fresh ground pepper.

         
    Liven up holiday entertaining with a southern style buffet

     

    For the winter holidays, warm up your home with a Southern-style buffet for relaxed, informal entertaining. Consider having two buffets, one for appetizers and one for the main meal. Greet guests with a colorful, refreshing glass of champagne with a splash of pomegranate juice and pomegranate seeds. Create your dinner buffet with casseroles and Southern side dishes that can be made a day or two ahead and heated just before serving. Rather than large casseroles, bake two smaller portions of the same dish to make it easy for guests to serve themselves with no waiting. For a sweet ending, nothing says Southern like pecan pie with vanilla ice cream or a beautiful bowl of ambrosia with seasonal fruits. Liven up the table by elevating some of the platters and decorating with fresh holly, candles or silver ornaments. To brighten your holiday buffet, serve this recipe from Wild American Shrimp Inc. Packed with flavor, shrimp provides a high-protein, low-carb choice. Although much of the shrimp Americans eat is farm-raised in other countries, many seafood lovers enjoy the rich, sweet flavor of Wild American shrimp, which is seasonally harvested from the Atlantic and Gulf of Mexico. WILD AMERICAN SHRIMP AND SCALLOPS WITH ORANGE JUICE (Makes 4 servings) 16 large scallops 8 extra-large Wild American shrimp 1/4 cup olive oil 1 cup sliced leeks 1 cup sliced fennel bulb 1/2 cup white wine 2 cups fresh orange juice reduced to 1/2 cup (reduce by boiling over high heat) 1 tablespoon champagne vinegar Pinch sugar 6 tablespoons butter 1 tablespoon fresh tarragon, chopped Season scallops and shrimp with salt and pepper. Heat olive oil in a 12-inch skillet over high heat until hot but not smoking, then cook shrimp and scallops until just cooked through, about 2 minutes per side. Set aside and keep warm. Add leeks and fennel to the pan and saute for 2 minutes, careful not to burn. Add wine, orange juice reduction, vinegar and sugar, bring to a boil and reduce by half. Swirl in butter and fresh tarragon. Add sauce to shrimp and scallops and toss well to coat. - NU

         
    Lobster bisque soup recipe

     

    : The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top. 2 lb boiled lobsters, medium sized 2 1/2 c fish or chicken stock 1 onion, sliced 4 celery stalks, with leaves 2 cloves, whole 1 bay leaf 1/4 c soft butter 1/4 c flour 3 c milk; heated 1/4 teaspoon nutmeg 1 c cream; hot but not boiling 2 tablespoons sherry 1/8 teaspoon parsley; minced 1/8 teaspoon paprika Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock. Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock. When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.

         
     
         
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