Red, white and blue fills holiday bill of fare

A full slate of red, white and blue recipes for the holiday weekend was my intent for this week’s A la Carte article.

But in a scenario that has repeated itself year in and year out at the Mail Tribune, the more copy planned for the print edition, the more advertising fills the pages, which leaves less space for said copy.

So here are two recipes from Ashland Food Co-op, mentioned in the story, that could compose the main and side dishes for Fourth of July. And because it wouldn’t be a celebration without dessert, I’m throwing in a festive accompaniment to fresh raspberries (more red). Zabaglione is only a tad more difficult than whipping fresh cream but worth the effort. And for special diets, it’s dairy-free.

Slate photo

The Italian custard consists only of egg yolks, sugar and some type of alcohol, traditionally marsala. But for summertime, prosecco or another sparkling wine lightens the dish, literally. The carbonation gives zabaglione some extra lift.

The first step takes place over a double boiler (or metal bowl set over a pan of boiling water). Then, after adding the prosecco, take the mixture off the heat and whisk or beat until it cools to room temperature. If you have a stand mixer rather than a hand-held model, do the first step by hand with a whisk and then transfer the custard to the stand mixer.


White Fish With Fresh Strawberry and Blueberry Salsa

¼ cup chopped strawberries

¼ cup blueberries

½ medium avocado, peeled, seeded and chopped

2 tablespoons minced fresh cilantro

1 tablespoon chopped, canned green chilies

1 small jalapeno chili, stemmed, seeded and minced (optional)

1 tablespoon chopped scallion

1 tablespoon orange juice

½ teaspoon granulated sugar

½ teaspoon sea salt, plus more to taste

4 fillets of favorite white fish, such as cod or halibut

Olive oil, for grilling

Black pepper, to taste

In a bowl, combine the berries, avocado, cilantro, chilies, scallion, orange juice, sugar and salt; refrigerate until ready to use.

Coat the fish with the oil; season with salt and pepper. Grill on 1 side for 4 minutes. Then turn and grill for another 4 minutes.

Serve fish with salsa and fresh spinach. Makes 4 servings.


White Bean and Tomato Salad

½ cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons lemon juice

2 large garlic cloves, peeled and minced

1 ½ teaspoons sea salt

¼ cup basil leaves, finely chopped

4 large, ripe tomatoes

3 to 4 cups cannellini beans, cooked and drained of excess liquid

½ cup finely diced red onion

4 to 6 cups mixed salad greens, washed and torn

Petals from 4 calendula flowers

12 to 20 borage flowers

In a small bowl, combine the oil, vinegar, lemon juice, garlic and salt; whisk together. Add the basil and whisk for another minute.

Cut the tomatoes into slices and place in a bowl. Drizzle a little dressing over them. Toss gently and set aside.

In a bowl, combine the beans and red onion. Toss well and add all but a couple tablespoons of dressing. Toss to combine.

Place the greens in a large salad bowl. Toss with remaining dressing to lightly coat greens. Spread beans on top of greens and arrange tomato slices around edge of salad bowl.

Sprinkle the calendula petals and borage flowers on top just before serving. Makes 4 to 6 servings.


Raspberries With Prosecco Zabaglione

8 large egg yolks

2/3 cup sugar

Pinch of salt

1/3 cup prosecco or other sparkling wine

4 cups fresh raspberries

Bring a medium pot of water to a boil. Put the egg yolks, sugar and salt in a medium bowl and whisk to combine, then set bowl over boiling water. Cook, beating continuously with a handheld mixer or whisk, until mixture is thick and pale yellow, for 8 to 10 minutes.

Remove bowl from heat, whisk in the prosecco, and continue beating until mixture cools to room temperature, about for 5 minutes. Serve at room temperature or cold with the raspberries. (Store leftover zabaglione in an airtight container in refrigerator for up to a day.)

Makes 4 to 6 servings.

— Recipe from Slate magazine.

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