Monthly Archives: August 2010

Wild Rice Country Zucchini, Leek and Chevre Tart

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It seems I’m not the only one who is watching their intake of white flour. And saturated fat. So, when I came up with a morning quiche that is baked in a wild rice crust rather than a pastry crust, I made my breakfast guests very happy.

In the last week I’ve made Zucchini, Leek and Chevre Tart twice. Once it was served for dinner and the next time for breakfast. Both times, it was absolutely delicious.

Typically, an egg-and-cream-laden quiche is baked in a pastry crust. The crust most likely has a hefty amount of some kind of saturated fat as well as white flour. I was raised on a flaky, tender crust made with lard. My grandma said it was the only way to make pie crust — with lots of lard. I don’t think this Hungarian grandma of mine, who lived and worked with my Hungarian grandpa on their Indiana farm, knew anything about wild rice. I’m pretty sure she wouldn’t be impressed with a wild rice crust used in any way.

When you live in northern Minnesota, though, wild rice is a local ingredient and a staple in many pantries. Some people I know harvest their own wild rice in the Mississippi River that runs right outside my door. I am using a golden wild rice that my neighbor harvested from the river.

When cooked in water, wild rice has no saturated fat or cholesterol, but it does provide protein, fiber, vitamin A, Niacin, Calcium and Iron. It’s quite healthful when you compare it to a flaky pastry.

I love this wild rice crust. I stir in an egg to bind it together as it bakes, Parmesan cheese and some herbs for flavor, a little bit of pure “real food” butter, a squirt of fresh lemon juice. When it is prebaked for 15 minutes, it seals together, ready to hold a filling of your choice.

It is a perfect crust to hold any kind of quiche filling. I’ve also put a layer of mozzarella cheese over the prebaked crust, added a layer of thick slices of summer-fresh tomatoes, sprinkled threads of fresh basil over the tomatoes and drizzled some olive oil over everything before putting it back in the oven. For this juicy tomato filling, I pat the wild rice crust into a shallow tart pan.

Wild Rice Country Zucchini, Leek and Chevre Tart in a wild rice crust makes a satisfying breakfast with some fresh fruit and a hot cup of dark coffee. Serve it for lunch or brunch with fresh tomato slices or a green salad. Or, how about dinner with corn on the cob and sliced fresh tomatoes?

Yes, this tart does have heavy cream and eggs in the filling. Soft chevre, or goat cheese, adds just a slight, pleasing tang. Have just one piece and you’ll be satisfied. Don’t eat it everyday. Take an extra-long walk and drink lots of water, and the slight saturated fat splurge won’t kill you.

You can try using evaporated skim milk in place of the heavy whipping cream. You won’t get the velvety smooth texture that cream produces, but it will work. I guess I’d rather have a little extra fat once in while with lots of flavor, rather than making this tart with reduced fat.

I had overnight guests for the last couple of nights. Because of a commitment I had this morning, I knew I was going to have to leave them on their own for breakfast. Last week, before my guests arrived, I prepared the wild rice crust through the 15-minute pre-bake. When it was completely cool, I covered it and sealed it up tight before tucking it into a spot in the refrigerator. I sauteed the leek and zucchini and stored that separately in the refrigerator. This morning, while my guests were still sound asleep, I mixed up the egg and cream filling, put the tart together and slid it into the oven.  As my sleepy-eyed guests woke to the smell of coffee, the tart was baking. And, as I was ready to leave the house, the tart was resting, just about ready to slice. The French press coffee was ready to drink. My guests were ready to eat.

You’ve just got to try this tart. You can’t imagine how delicious it is. And who doesn’t need another wonderful way to use zucchini?

Wild Rice Country Zucchini, Leek and Chevre Tart

  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 3 tablespoons butter, melted
  • 2 tablespoons freshly squeezed lemon juice
  • 2 1/2 cups cooked wild rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups thinly sliced leeks
  • 1/2 cup butter
  • 2 cups coarsely shredded zucchini
  • 1 1/2 cups heavy whipping cream
  • 4 large eggs
  • 1 cup crumbled chevre cheese
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Combine Parmesan cheese, 1 egg, 3 tablespoons melted butter and lemon juice in a large mixing bowl. Stir in cooked rice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon into a lightly greased 10-inch glass pie plate. Use a spoon to press mixture into bottom and up sides of pieplate. Bake in preheated 350-degree oven for 15 minutes. Let cool completely on wire rack. At this point, crust can be covered tightly and stored in refrigerator.

To continue to prepare tart, saute leeks in 1/2 cup butter in a large skillet over medium heat until crisp-tender, about 3 minutes. Add zucchini. Saute until vegetables are tender. Set aside.

Combine whipping cream and remaining ingredients in a large bowl. Beat with a wire whisk until blended. Stir in reserved vegetable mixture. Pour into the prebaked wild rice crust. Bake, uncovered, in preheated 350-degree oven for 45 minutes or until filling is set and golden. Let stand 15 minutes before slicing and serving.

Tips from the cook

  • You really will need to use a 10-inch pie plate. Even with this large size, the filling will puff up and drip over the sides a bit. I put the pie plate on a baking sheet in the oven. This prevents a big smoky mess in the oven.
  • Use any herbs you like in the crust or the filling.

Marinated Zucchini, Tomato and Mozzarella Stacks

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My kitchen has been a zucchini zone for the last couple of weeks. I mentioned in my column that I have a soft spot for any baked goods that have grated zucchini mixed into them. It usually means there’s some cinnamon and lots of sugar, too. I like it all.

This zucchini season I’ve been more adventuresome, making many more savory entrees and colorful salads than I would normally tackle. It’s been fun. And, surprisingly delicious.

My good friend and neighbor, John, is quite a gourmet cook. I talked to him by phone the other day and he mentioned he had fresh salmon marinating in the refrigerator and he was getting ready to put it on the grill. I can’t remember all the things he rattled off, one right after the other, that he would be serving with the salmon. But, the Caprese Salad clearly caught my attention. Thick slices of garden-fresh tomatoes, aromatic basil leaves and thick slices of fresh mozzarella — just the thought of it made my mouth water. I’ve tasted John’s Caprese Salad. It’s terrific. It’s one of those salads you can have only at this time of year. Garden-fresh, just-picked vine-ripened tomatoes are the only kind that can be used for this simple salad.

Well, I couldn’t’ be outdone by the gourmet chef down the road. I pulled the farmers market tomatoes off my kitchen window sill, bounced out to my small garden to gather some fresh herbs and sliced up a log of fresh mozzarella I had in the refrigerator. Move over, John, because here comes a caprese salad like you’ve never made — or tasted. (That’s why I don’t call it Caprese Salad!)

I made an olive oil and vinegar drizzle that I flavored with garlic I’d purchased at the farmers market and some fresh oregano, basil and lemon verbena from my garden. Rather than arrange mozzarella, tomato slices and basil leaves on a plate, I made pretty little stacks of thick slices of the fresh mozzarella, thick slices of meaty tomatoes, and yes, thin slices of zucchini. The olive oil and vinegar mixture was poured over all the stacks that I had arranged in a dish. I allowed them to marinate overnight to serve with an organic, grass-fed steak dinner the next evening.

Marinated Zucchini, Tomato and Mozzarella Stacks are lovely to look at. Their flavor is sublime. Truly the fresh flavors of summer. In a stack. Beautiful to serve.

I wish I could have shared it with John. The pretty little stacks just disappeared way too fast.

You can get my recipe for Orange Zucchini Cake that appears in my column this week by clicking right here.

Marinated Zucchini, Tomato and Mozzarella Salad

  • 12 ounces fresh mozzarella cheese, cut into 8 slices
  • 2 large tomatoes, cut to make 8 round slices
  • 1 medium zucchini, cut into 1/4-inch round slices
  • 1/3 cup extra-virgin olive oil
  • 1 chubby clove garlic, peeled, minced
  • 1 tablespoon plus 1 1/2 teaspoons white wine or champagne vinegar
  • 1/2 teaspoon honey
  • 1 tablespoon fresh oregano leaves, chopped
  • 1 tablespoon chopped fresh lemon verbena leaves
  • 1 tablespoon chopped fresh basil leaves
  • 1/8 to 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon salt

Arrange mozzarella slices in a single layer in a 9-inch square glass baking dish. Place tomato slices on top of cheese slices. Top with zucchini slices.

Combine olive oil, garlic, vinegar, honey, fresh herbs, salt and red pepper flakes in a blender or mini-food processor. Process to blend. Taste and adjust seasonings.

Pour dressing over mozzarella, tomato and zucchini stacks in baking dish. Cover dish tightly and chill for at least 2 hours before serving. Makes 8 servings.

Southwestern Zucchini and Black Bean Casserole

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If there’s one thing to love about zucchini, it has to be its versatility.

For years, I’ve been grating zucchini every August and September, stirring the moist, flavorless shreds into quick breads, muffins, cakes and cookies. Occasionally, I would cut young, tender zucchini in half, scrape some of the centers from the long, narrow zucchini boats and stuff them with a ground beef or Italian sausage mixture to make an oven-baked seasonal main dish. But, I’ve always been partial to sweet, baked goods made moist with zucchini.

This zucchini season I’ve been much more adventuresome. I’ve grated zucchini, skin, seeds and all, mixing it into casseroles and stirring it into egg- and cream-rich filling for quiche. I’ve even created towers of fresh mozzarella, tomato and zucchini slices, marinating them in olive oil and vinegar dressing teaming with fresh herbs from my garden, giving them plenty of time in the refrigerator to chill and absorb delicious summery herb flavors.

Adding zucchini to savory dishes makes me think I’m getting more benefits of the dietary fiber coming from the skin and seeds, as well as all the vitamins (especially A and C) and minerals this summer squash has to offer. It might be just because the zucchini in the savory dishes I’ve been preparing combine with other healthful ingredients rather than butter and sugar and flour.

Southwestern Zucchini and Black Bean Casserole is a meatless main dish. It takes little time to prepare. It’s full of tortilla-chip crunch, black bean protein, spicy flavor, melted cheese…and zucchini. Grated. Skin, seeds and all.

Children enjoy assisting with meal preparation as they crush tortilla chips in a plastic bag, using a small rolling pin or just pinching the chips through the plastic with their fingers. They can also help layer the ingredients into the baking dish.

Southwestern Zucchini and Black Bean Casserole — another way to provide a tasty, healthful meal for your family and eliminate one more zucchini from your kitchen.

Southwestern Zucchini and Black Bean Casserole

  • 1 medium onion, chopped (about 1 cup)
  • 1 medium-sized green bell pepper, chopped
  • 2 tablespoons olive oil
  • 2 cups crushed corn tortilla chips
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 medium zucchini, shredded
  • 2 cups (8 ounces) shredded Cheddar cheese

Preheat oven to 350 degrees. Lightly grease a 2.5- to 3-quart baking dish. Set aside.

Cook onion and green pepper in olive oil in large skillet until tender. Stir in tomatoes, chili powder, oregano leaves and ground cumin. Bring to a boil, reduce heat and simmer for 10 minutes.

Layer half of crushed tortilla chips, tomato mixture, black beans, zucchini and cheese in prepared baking dish. Repeat layers. Bake, uncovered, in preheated 350-degree oven for about 30 minutes or until mixture is heated through.

Let stand 5 minutes before serving. Makes 6 to 8 servings.

Tips from the cook:

  • I like to offer sour cream and chopped avocados on the side for adding to individual servings.
  • Leftovers only get more flavorful and heat up easily to eat in the next day or two.

Good Friends, Damp Fire and So Much S’More

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I love getting little surprises in my mailbox. A couple of weeks ago I opened a small padded envelope and pulled out a tiny book, “So Much S’More To Do,” by Becky Rasmussen. A sticky note attached to the cover of the book informed that August 10th was National S’more Day.

I quickly flipped through the book that includes over 50 variations of the classic graham cracker, chocolate bar and marshmallow s’mores, the whole time wondering to myself, “Why didn’t I think of that?” But, I didn’t think up all those creative s’more combinations that Rasmussen must have had fun creating and even more fun taste-testing.

There were so many s’mores I wanted to try. I decided the easiest way to sample several of the s’more recipes would be to have a bunch of friends over to celebrate National S’more Day. I wondered if Rasmussen, who was born and raised in Minnesota, had independently declared this day of campfire dessert celebration. Who doesn’t love a campfire? How could anyone pass up an opportunity to get wild with s’mores? This was reason for a party in my book, national s’more day or not. We’d make it a celebration.

On the evening of August 10th, I built a perfect campfire, using easy-to-follow instructions from “So Much S’More to Do.” Each of my guests had been assigned an ingredient to bring that would go into s’mores.

My husband lit the fire before the s’more-hungry group arrived so it would be at the perfect stage for roasting marshmallows. I had written recipes on cardboard to help everyone build s’more concoctions from the book: Butter Brickle S’mores, After Dinner Mint S’mores, Banana Cream Pie S’mores, Banana Split S’mores, Red, White and Blueberry S’mores.

I had also set out one of my family’s favorite s’more ingredients: peanut butter cups. I picked up a package of fudge-striped cookies, too, on the recommendation from a friend who told me her family uses them for s’mores, eliminating the need for chocolate bars.

Just as the first guests arrived, the rain came. Not just a few little spitter-spatter drops. This was a downpour. Torrential. Enough to reduce my beautiful campfire to just a smolder. That didn’t stop a group of s’more-hungry women from having a good time. Why not use the flames on my gas range?

Some marshmallows began to flame, just like over the campfire. And, not one drip of melted marshmallow on the stove!

The s’mores were enough to make grown women yip, yap and laugh with happiness.

Of the ones we tried, Butter Brickle s’mores with graham crackers, vanilla frosting, toasted marshmallow and chunks of chocolate-covered toffee bars was voted the favorite that night.

We may have a follow-up book in the works. S’more creations were developed that evening that were big hits.

How about 1/2 of a graham cracker spread with vanilla frosting, topped with a peanut butter cup, a toasted marshmallow, chopped peanuts and banana slices with the other 1/2 of the graham cracker sandwiching it all together? Oh, man!

Or, maybe you would prefer 1/2 of a graham cracker spread with homemade strawberry jam, topped with a toasted marshmallow and fresh blueberries, a squirt of whipped cream and finally the other 1/2 of the graham cracker?

The s’more pictured in the head photo was made with one of those huge strawberry-flavored marshmallows that appeared in the stores this summer. We cut them in half before toasting.

See what I mean? These women are ready to write s’more campfire dessert cookbooks! There’s still so much s’more developing, testing and tasting to do!

Team S’More had happy tummies and smiling faces as they headed for home that night. And, I was able to taste many of the recipes in Rasmussen’s book. I think it would be a fun gift to put together a s’more gift basket that held “So Much S’More To Do,” maybe some campfire-roasting forks and ingredients to make a couple of the creative combinations in Rasmussen’s book.

A s’more party is great fun for adults. As we mixed and matched ingredients that night to create ooey, gooey, yummy treats, we thought how much fun children would have doing the same thing. It would make a great birthday party around the campfire for those old enough to respect the flames. Teens would have a grand time.

This is the recipe from “So Much S’More To Do,” by Becky Rasmussen that was voted the favorite at our S’More Celebration:

Butter Brickle S’mores

  • Marshmallows
  • Graham Crackers
  • Chocolate-Covered Toffee Bars
  • Vanilla Frosting

In a large, resealable plastic bag, crush toffee bars into large pieces with a rolling pin.

Frost half of a graham cracker with vanilla frosting. Sprinkle toffee pieces onto the frosted graham cracker. Toast marshmallow to the desired level. Place marshmallow on top of toffee bar pieces. Sandwich the marshmallow and toffee bar pieces together with another half of graham cracker.

We’ve got the beet — sweet!

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sweet beet salad

It was 7:00 a.m. and I was already roasting a pan of beets in the oven. It made the house smell earthy and sweet — a lot like the flavor of beets.

I was anxious to try a recipe from Diane Welland‘s “The Complete Idiot’s Guide to Eating Clean.” I had the opportunity to visit with Diane by phone recently about clean eating. It’s not what I would call a diet that creates feelings of deprivation. That’s not for me. But, it is a lifestyle that involves making healthful food choices and providing the body with the best food possible. And that means lots of whole foods as close to their natural form as possible, such as fresh fruits and vegetables, whole grains, beans — foods that do not contain any man-made ingredients or unnecessary food additives. It means staying away from processed and refined foods.

Diane admits that clean eating takes some planning, takes time and takes some basic kitchen equipment to prepare. You will definitely need a good paring knife, a chef’s knife, a good pot and pan and at least one cutting board.

But it all pays off when you enjoy more energy, vibrant skin and good health.

Diane suggested I try her recipe for Sweet Beets with Chevre and Walnuts. Perfect for this time of year when fresh beets are plentiful at my local farmers market. I had some fresh beets in my refrigerator, a small log of Chevre and plenty of walnuts.

Yes, the dish did take some time to prepare, but not time that I had to be actively involved in the kitchen. The beets roasted in the oven for an hour and 15 minutes, plenty of time to do some ironing, pull some weeds or clean the bathroom. Once the beets were out of the oven, it took minutes to top it with walnuts and chevre.

I left a plate of Sweet Beets with Walnuts and Chevre in the refrigerator and took off for a weekend trip. I knew they’d be safe there until I got home. There’s no chance that my husband will eat them while I’m away. Beets are on the list of things he hasn’t developed an appreciation for, along with olives. So, I’ll eat those roasted beets when I get home. I’ll have them all to myself.

A small step toward a clean-eating way of life. Sweet!

Sweet Beets with Walnuts and Chevre

  • 2 pounds beets, peeled, cut into 1/2-inch cubes
  • 1/2 medium onion, chopped (about 1/2 cup)
  • 3 garlic cloves, peeled and minced
  • 1/4 teaspoon sea salt (optional)
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons chopped toasted walnuts
  • 2 ounces chevre (soft plain goat cheese), crumbled

Heat oven to 400 degrees. Spray a 14×10-inch roasting pan with cooking spray Place beets, onions, garlic and salt (if using) in roasting pan and toss together gently. Spread the mixture in an even layer and spray with cooking spray.

Cover tightly with aluminum foil and bake in oven for about 1 hour or until beets are soft when poked with fork.

Uncover beets, Raise oven temperature to 450 degrees and drizzle with olive oil. Cook for 15 minutes, until beets begin to get crisp, but not brown.

Remove from oven and sprinkle with toasted walnuts and goat cheese. Serve immediately. Makes 10 (1/2 cup) servings. Recipe from The Complete Idiot’s Guide to Eating Clean, by Diane Welland, M.S., R.D. Alpha Books. 2009.

Each serving has: 81 calories, 4 g total fat, 1 g saturated fat, 3 g protein, 10 g carbohydrate, 7 g sugars, 3 mg cholesterol, 3 g fiber, 91 mg sodium

Shamefully Rich Chambord Brownies

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When my friend, Ann, discovered I was making raspberry brownies, she quickly sent me a recipe for one of her favorite raspberry-spiked brownies. They have a layer of creamy raspberry-flavored butter frosting sandwiched between moist chocolate brownies and a rich, fudge-like topping.

These brownies have an interesting history.

According to Ann, this recipe originally came from R. Marie Jones, a sister to John Carlson, both originally from Fargo.  John is no longer living, but the ice coliseum in north Fargo is named after him.  Marie, who was very instrumental in Trollwood and the presence of Altrusa’s concession stand there, passed away in July of 2006.

Apparently, many years ago the sweet and lovely Marie brought the Chambord brownies as a treat to a needlepoint class Ann was teaching. Since that sinfully delicious introduction, Chambord brownies have become a favorite of Ann and her husband, Pat.

Ann describes these brownies as “a melt-in-your-mouth indulgence.” She’s absolutely right!

The brownies are moist and not too sweet. The creamy pink middle layer offers just a hint of raspberry, produced by a small amount of Chambord, a raspberry liqueur that is a little spendy. I find it very nice to sip on, though:) The chocolate topping is thick, rich and chocolaty.

Who could ask for anything more? Chambord brownies are shamefully rich and decadent. They are chocolate. They are to die for.

Thanks Ann. And, thank you, sweet Marie.

Chambord Brownies

Preheat oven to 350 degrees. Butter a 9- x 13-inch pan and set aside.

Layer one:

  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 1 (16-ounce) can chocolate syrup or 1 1/2 cups
  • 1 cup flour

Cream butter and sugar until light. Add salt, eggs and chocolate syrup. Blend together well. Add flour and mix just until incorporated into the chocolate mixture. pour into greased 9″ x 13″ pan.  Bake at 350 degrees for 30 minutes.  Allow to cool in pan.

Layer two:

  • 2 cups sifted powdered sugar
  • 1/2 cup (1 stick) butter
  • 2 tablespoons Chambord liqueur (product of France)
  • Dash of red food coloring

Beat ingredients together with an electric mixer until smooth and creamy.  Spread over cooled brownies.

Layer three:

  • 2 cups semisweet chocolate chips
  • 3/4 cup (1 1/2 sticks) butter

In a small, heavy saucepan, melt chips and butter. Cool slightly.  Spoon over Chambord topping and spread evenly to cover.

When chocolate topping is firm, cut brownies into 1″ squares.

Tips from the cook

I put the chocolate-topped brownies in the refrigerator just until the chocolate was firm. After that, I stored the brownies tightly covered at room temperature.

I have a habit of lining the brownie-baking pan with foil, allowing the edges to come up over the sides of the pan. I butter the foil before pouring in the batter. This way, I can easily lift the cooled and frosted brownies from the pan before cutting. Producing pretty squares of dessert is so easy using this technique. No funny-looking first serving from the pan.

Chilled Berry Soup in Chocolate -cozy dessert for two

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The berries of summer will soon be a sweet, delicious memory that must hold me until next summer.

After making Raspberry Brownies the other day, I had about 1/2 cup of the luxurious, dark Chocolate Drizzle still remaining in the bowl. There was a cup of fresh raspberries in my refrigerator. I also had some organic strawberries I snatched up when I was in the co-op this morning. In my mind, I was putting together an easy but elegant dessert that I would serve when my husband returned home from a long-weekend golf outing.

I slowly reheated the chocolate. When it was smooth and just slightly warm, I spooned it into a couple of dessert dishes, turning them to coat the sides. The extra chocolate collected in the bottom of each dish.

Fresh strawberries filled the chocolate-coated dishes, sitting pretty in a bath of chilled raspberry puree. A soup, of sorts. A decadent, sexy soup.

If you just love raspberries, use them to fill the chocolate dessert dishes rather than strawberries. Raspberry liqueur is a bit on the expensive side. I did buy a bottle of Chambord, though. Only because my friend, Ann, sent me a recipe for Chambord Brownies that she claims are to die for. She’s had the recipe for years. I’ll be posting those brownies later this week. I can’t wait to try them.

I couldn’t help myself from eating one of the Chilled Berry Soup in Chocolate desserts after shooting the picture. So, tomorrow when my husband is home and we are ready for dessert in the evening, I will serve one dessert with two spoons. We’ll share. He’ll love it. I will, too.

Hurry and try this dessert while the fresh berries of summer are still available. Will you share one and eat one yourself? I recommend it.

Chilled Berry Soup in Chocolate

  • 2 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 1 cup semisweet chocolate morsels
  • 1 cup fresh raspberries
  • 2 tablespoons sugar (superfine sugar works well in this recipe)
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons raspberry liqueur, Chambord or Framboise
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup of quartered fresh strawberries
  • Whipped cream and fresh mint sprigs, for garnish

In a small heavy saucepan, heat whipping cream and 1 tablespoon butter until it just begins to bubble around the edges. Remove from heat and add chocolate morsels. Stir until chocolate melts and mixture is smooth.

Working quickly, spoon chocolate into 2 individual dessert dishes (or martini glasses). Turn the dishes to coat sides evenly with chocolate. Let remaining chocolate pool in the bottom of the dessert dishes. Place the dishes in the freezer until the chocolate is firm. Transfer to refrigerator and store until needed.

The raspberry can also be prepared ahead and refrigerated until needed. Process rapsberries, sugar, orange juice, raspberry liqueur and lemon juice in blender or mini food processor until smooth. Pour mixture through a fine-mesh strainer into a bowl, pressing against sides of strainer with back of a spoon. Discard seeds. Cover and chill the puree.

About 20 minutes before serving, remove chocolate dessert dishes from refrigerator. This will give the chocolate time to soften as it comes to room temperature. Pile the strawberries into the chocolate dessert dishes. Pour chilled raspberry puree over the berries, being generous. Garnish with whipped cream and mint sprigs. Serves 2.

  • Just a reminder that the recipe for the chocolate mixture makes enough to drizzle over Raspberry Brownies. If you are making it just for the Chilled Berry Soup, you may have more than you need. I’d just make more of these desserts.

Marinated Roasted Pepper Topping Makes This Bruschetta a Great Make-Ahead Summer Appetizer

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 No matter the time of year, I always appreciate an appetizer I can serve that looks awesome, tastes wonderful and can be prepared ahead of serving time.

During the summer, bruschetta is my choice. Bruschetta (bruce-KEHTA), toasted slices of baguette, serve as small crunchy, yet chewy plates that can be topped with just about whatever you can think of. Typically, the first thing that comes to mind is the traditional Italian topping of tomatoes, garlic and basil. I like to add fresh mozzarella to that topping. When fresh-from-the-garden tomatoes are available, this topping can’t be beat. I share my recipe for an almost traditional bruschetta topping in my column this week.

Sweet bell peppers are also approaching their seasonal peak in my area. I buy several green and red peppers at the farmers market, roast them and once sliced, I marinate them in an olive oil and vinegar mixture, along with some minced fresh basil and parsley. The marinating peppers can be stored, tightly covered, in the refrigerator for a couple of weeks. I like to pile the marinated peppers onto bruschetta that’s been slathered with Creamy Cheese Spread, a mixture of goat cheese, cream cheese and gorgonzola or blue cheese. When I don’t have bruschetta, I like the cheese spread and marinated peppers on tortilla chips. It’s a wonderful medley of texture and flavors.

Marinated Pepper Topping makes a winning topping for grilled hamburgers, too. Try melting some fresh mozzarella on the burger before piling on the marinated peppers. It’s crazy delicious.

Bruschetta with Creamy Cheese Spread and Marinated Pepper Topping can be assembled just before guests arrive and arranged on a platter.

Or, do what I do. Put the bruschetta, the cheese spread and the marinated peppers out so guests can assemble their own appetizer. They’ll love it. And, they’ll love you for serving this amazing summer appetizer.

Marinated Roasted Pepper Topping

  • 3 large red bell peppers
  • 3 large green bell peppers
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons sherry vinegar
  • 3 chubby garlic cloves, minced
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh Italian (flat-leaf) parsley
  • Salt and freshly ground black pepper to taste

Wash peppers and place on foil-lined baking sheet. Place under broiler as close to the heat source as possible. As the peppers blister and blacken, turn them often. When peppers are uniformly charred, remove from oven and immediately transfer to large glass bowl. Cover with plastic wrap and allow the peppers to steam for at least 10 minutes, or until cool enough to handle. Peel the skin off the peppers and remove any seeds and membrane. Slice the peppers into 1/2-inch thick strips. Place in a glass bowl. Mix with remaining ingredients. Cover and chill. Bring to room temperature before serving. (The peppers can also be roasted on the grill over hot coals.) Makes about 2 cups.

Creamy Cheese Spread

  • 4 ounces goat cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 4 ounces blue cheese, crumbled
  • A little half-and-half for thinning, if needed

Combine all cheeses in a food processor or with a handheld electric mixer until smooth and creamy. Add a little half-and-half to the mixture to thin if it is too thick. Chill, covered, for up to 3 weeks.

Bruschetta

  • 2 tablespoons olive oil
  • 2 to 3 garlic cloves, minced
  • 1 long baguette

In a small bowl, mix 2 tablespoons olive oil with minced garlic. Slice the baguette diagonally into 1/2 inch thick slices. Use a pastry brush to coat one side of each slice with garlic olive oil. Toast both sides of prepared bread slices on the grill over hot coals, with the olive oil side down first. Transfer from grill to serving platter. This can be done earlier in the day you plan to serve the bruschetta.

To serve: Slather toasted baguette slices (bruschetta) with Creamy Cheese Spread. Top with Marinated Roasted Pepper Topping.