Beef It Up! 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More

Beef It Up (Storey Publishing) is a focused collection of recipes by popular food blogger Jessica Formicola offers 50 tasty ways to serve up protein-rich beef meals without a lot of fuss. Flavorful beef suppers (Cheeseburger Soup, Shepard’s Pie Mac & Cheese) are featured along with new classics (Sheet Pan Steak Fajitas, 20-Minute Mongolian-style Beef ), salads (Southwest Steak Salad w/ Chipotle Ranch and Steakhouse Salad w/ Blue Cheese), quick hits (Empanada Hand Pies and Beef Satay with Peanut Sauce), and the tried-and-true burgers, steaks, and chili. Juicy photos provide the inspiration and confidence cooks of all levels need to deliver on the promise of a great meal every time.

Jessica Formicola

The creator of Savory Experiments, Formicola is a trusted food and lifestyle blog. She appears regularly on national networks providing cooking demonstrations and entertaining ideas. She has contributed to Parade, The Daily Meal, Mashed, and Better Homes & Gardens, and has partnered with over 100 national food brands on product releases and cooking tutorials. Formicola lives near Baltimore, Maryland with her husband and children.

Chapters Include

Crockpot, freezer and make-ahead friendly mealsShredded Beef 5 Ways, Tips on cooking ground beef, Uses top sirloin, one of our less expensive cuts, How to Properly Brown Beef, 4 Inexpensive Cuts of Beef & How to Make Them Taste Fantastic! Myths About Cooking Beef, What to Look For When Buying Beef.

Red Wine Beef Stew

There’s nothing quite like a steaming bowl of beef stew on a chilly winter night. It’s like your food is giving you a giant hug.

What makes this recipe extra special is that instead of requiring a long simmering time to tenderize the meat, it calls for a New York strip steak, because that’s what I had on hand when I first created this stew. That was years ago, but I still prefer the same cut because it results in the tastiest, melt-in-your mouth beef stew you’ve ever eaten while also reducing the cook time to under an hour. Red wine and hearty root vegetables add sophistication to the cooked-all-day flavor. What’s not to warm your heart?

PREP TIME | 25 minutes COOK TIME | 50 minutes SERVES | 6

  • 3tablespoons all-purpose flour
  • 2 teaspoons coarse sea salt
  • 1 teaspoon paprika
  • Freshly ground black pepper
  • 2  pounds New York strip 1/2 (2 large steaks), trimmed, 6 cut into 1-inch pieces, and
    patted dry
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups dry red wine
  • 4 cups low-sodium beef broth
  • ½ teaspoon ground thyme
  • 2 bay leaves
  • ½ cup chopped white onion
  • 6 ounces rutabaga, peeled and cut into 1-inch cubes, about 3/4 cup
  • ¾ cup julienned carrots
  • 3/4 cup julienned parsnips
  • 1/2 pound small red potatoes, quartered
  • 1 cup sliced cremini mushrooms
  • Fresh oregano leaves and grated Parmesan cheese, for topping
  • Loaf of crusty bread, for serving
  • Combine the flour, 1 teaspoon of the salt, the paprika, and 1/2 teaspoon pepper in a medium bowl. Set aside
    2 tablespoons of the mixture to thicken the stew at the end. Toss the beef with the remaining flour mix- ture, shaking off the excess flour.
  • Heat the oil in a large Dutch oven or pot over medium- high heat. Working in batches, sear the beef, turning the cubes every so often to brown the outside. The meat does not have to be fully cooked. Cook each batch for 4 to 5 minutes, then transfer to a paper towel–lined plate.
  • Deglaze the pan with the wine, scraping the bottom to incorporate all those little brown bits that will dissolve and add flavor. Stir in the broth, thyme, and bay leaves. Reduce heat to medium and bring the liquid to a low simmer before returning the cooked beef to the pan.
  • Add the onion, rutabaga, carrots, parsnips, and potatoes, and bring back to a simmer over medium heat. Cook for 15 to 18 minutes, or until the vegetables are soft when pierced with a fork.
  • Ladle 1/4 cup of the broth into a small bowl and whisk in the reserved 2 tablespoons flour mixture until smooth. Add this paste to the stew. Cook for 5 minutes longer. The cooking liquid should coat the back of a spoon, but not be thick like gravy. Add the remaining 1 teaspoon salt, and season to taste with additional pepper.
  • Ladle into bowls, top with fresh oregano and Parmesan, and serve with slices of a crusty bread to soak up every drop.

Freezer Friendly: Freeze an extra batch or single servings in air- tight containers for up to 3 months. Thin with water or beef broth if it’s too thick when thawed. 

Easier Beef Burgundy

Beef Burgundy, or Boeuf Bourguignon, the rich French dish made famous by Julia Child, is not an everyday meal, but it is well worth the time and effort to make it. The first time I tried it, I had to read the confusing directions several times and the dish still didn’t turn out as planned. Eventually I figured out ways to cut corners without losing any flavor.

The main cooking techniques are (1) browning the meat to add to the richness of the sauce and (2) braising it for hours over low heat to achieve a meltingly tender texture. The lengthy cooking time allows layers of flavor to develop and mellow, so that each bite has dimension.

PREP TIME | 45 minutes

COOK TIME | 4 hours

SERVES | 8

  • 1 1/2 pounds tender chuck roast, cut into 2-inch pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon extra-virgin olive
    oil
  • 7 strips thick-cut bacon, cut into 1/2-inch pieces
  • 1 cup fresh pearl onions, peeled
  • 3/4 cup diced carrots
  • 3 garlic cloves, thinly sliced
  • 3 cups dry red wine
  • 2 tablespoons tomato paste
  • 3 cups low-sodium beef broth, plus more as needed
  • 10-12 sprigs fresh herbs, tied into a bouquet garni
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 2 1/2 cups halved or quartered white mushrooms
  • Pasta, mashed potatoes, or rice, for serving
  1. Arrange an oven rack in the lower-third position and preheat the oven to 275°F (135°C).
  2. In a large bowl, toss the beef with the cornstarch to coat. Set aside.
  3. Heat the oil in a large Dutch oven over medium-high heat. Add the bacon, cooking until browned and crispy, 8 to 10 minutes. Remove with a slotted spoon to a paper towel–lined plate. Set aside.
  4.  In the same pot, add the beef, working in two batches. Brown on all sides, 7 to 8 minutes total, then transfer to a clean bowl. Repeat with the next batch, ands et aside.
  5. In the same pot, without wiping it out, add the onions, carrots, and garlic, tossing to coat in the rendered bacon grease and browned bits. Cook until lightly browned and starting to soften, 6 to 7 minutes. Remove with a slotted spoon to a bowl and set aside.
  1. Reduce the heat to low. At this point there should be little to no oil or grease pooling if you tip the pot to one side, but if there is, spoon it out. Pour the wine into the pot and scrape up the browned bits on the bottom. Keeping the pot on low heat, whisk in the tomato paste, then the broth.
  2. Return the beef, bacon, and cooked vegetables to the pot and add the bouquet garni and bay leaves. There should be enough liquid to fully cover the meat and vegetables. If not, add just enough additional broth to do so.
  3. Cover the pot and bake for3to4hours, or until the beef falls apart when spilt with a fork. If there is any fat on top, skim it off with a spoon before stirring. Remove and discard the bouquet garni and bay leaves. Cover the pot.
  4. Melt the butter in a medium skillet over medium heat. Add the mushrooms and cook until they reduce in size by a third. Stir the mushrooms into the beef mixture.
  5. Serve over pasta, mashed potatoes, or rice.

Chopped Beef Salad with Spicy Peanut Sauce

This salad came about when I was wondering what to do with leftover beef skewers and satay sauce. Tender meat perfectly seasoned along with a slightly spicy peanut sauce sounded delightful in a salad.

Satay refers to the peanut sauce, not the skewers themselves. Most satay sauces are blended with dry roasted peanuts, but to save time and not require a heavy-duty blender, I used creamy peanut butter. I like the added crunch of more peanuts, while my husband opts for fried Chinese noodles. Pick your favorite or use both, but don’t skip the crunchies!

PREP TIME | 20 minutes active; 3–4 hours to marinate

COOK TIME | 10 minutes SERVES | 4 as entree

FOR THE BEEF

  • 1/2 cup chopped white onion
  • 1/3 cup light soy sauce
  • 1/4 cup chopped fresh lemongrass
  • 1/4 cup firmly packed light brown sugar
  • 3 garlic cloves, minced
  • 3 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 pound Milanese-style beef, cut lengthwise into 1-inchwide strips (see Cook’s Notes)

Make the beef: Whisk together the onion, soy sauce, lemongrass, sugar, garlic, oil, fish sauce, ginger, coriander, turmeric, cumin, and cayenne in a large bowl until a paste forms. Slather this marinade on the beef and place it in either an airtight plastic bag or a shallow dish. Toss to coat. Cover and refrigerate for 3 to 24 hours.

To cook, heat a large nonstick skillet over medium-high heat. Remove the beef from marinade, gently shaking off the excess. Working in batches, add the beef to the hot skillet. Cook for only 1 to 2 minutes, or until lightly browned, then flip the meat and cook on the other side. Transfer to a cutting board and chop into bite-size pieces.

Assemble the salad: Equally divide the red and green cabbages, bell pepper, carrots, and scallions among four large salad bowls or plates. Top each serving with some chopped beef, cilantro, peanuts, and a liberal amount of sauce.

FOR THE SALAD

  • 4 cups thinly sliced or chopped red cabbage
  • 4 cups thinly sliced or chopped green cabbage
  • 1 cup red bell pepper, seeded and chopped
  • 1 cup chopped carrots
  • 1/2 cup chopped scallions
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup dry-roasted peanuts or fried Chinese noodles
  • Spicy Peanut Sauce (recipe follows)

Cook’s Notes | Adjust the spiciness of the sauce by adding 1 to 2 more teaspoons of Thai chile garlic sauce, red pepper flakes, Sriracha, or even chopped fresh jalapeno.

If you can find thinly sliced Milanese-style beef at the grocery store, save yourself time and trouble and buy it! If not, partially freeze a top round roast. Beef is easier to thinly slice when a little hard. Using a very sharp knife, cut it into

1/8-inch-thick slices. You might need to cut them in half again vertically to get them 2 inches wide.

Fresh ginger is also easier to grate when slightly froze

Spicy Peanut Sauce

Makes 11/2 cups

  • 1/2 cup creamy peanut butter
  • 1/2 cup light coconut milk
  • 2 tablespoons light soy sauce
  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1–3 teaspoons Thai chile garlic sauce
  • 1/2 teaspoon lime zest
  • Juice from 1 lime (1–2 tablespoons)
  • 1 garlic clove, grated

Whisk the peanut butter, coconut milk, soy sauce, sugar, fish sauce, water, chile garlic sauce, lime zest, and lime juice in a small bowl or blend in a small food processor until well combined.

Serve at room temperature or chill until ready to serve. If the sauce thickens, add additional coconut milk or water to thin. The sauce can be refrigerated in an airtight container for up to 1 week.

Recipes are excerpted from Beef It Up! © by Jessica Formicola. Used with permission from Storey Publishing.

 Photography © Dominic Perri.

Road Trips & Recipes: Hidden Surprises in Horse Cave, KY

Guest Road Tripper Kathy Witt takes us to underground Kentucky in her latest travel piece. Always glad to have you, Kathy!

Mammoth Cave National Park, a UNESCO World Heritage Site and International Biosphere Reserve located in southcentral Kentucky, recently made headlines for adding six miles to what is already, at 426 explored miles, the world’s largest cave system.

A 25-minute drive away in tiny Horse Cave, KY, another cave is newsworthy in its own right as one of the world’s few caves located directly beneath a town. Hidden River Cave (www.hiddenrivercave.com) is not only Kentucky’s largest, privately operated cave, it stretches out beneath Horse Cave’s downtown, a National Historic District, with an entrance located directly off Main Street.

Play: Hidden River Cave is also home to the world’s longest underground suspension bridge, swinging far above the river rushing below. Completion of the bridge in 2020 made it possible for guided tours to reach Sunset Dome, inaccessible to the public for 76 years. At 150 feet wide, 200 feet long and 100 feet high, give or take, it is one of the largest free-standing cave domes in the United States –a sight to behold in glowing shades of red, yellow and orange.

The main entrance to Hidden River Cave is off Main Street in downtown Horse Cave, KY.
Photo: Kathy Witt

Before hiking down the 200-plus steps into the cavern (and yes, you’ll have to climb back up them on your way out), visitors can read about the history of the cave at the free-admission American Cave Museum. Home of the American Cave Conservation Association, the museum offers self-guided tours of exhibits on karst geology, a landscape characterized by sinkholes, sinking streams, caves and springs, as well as the archaeology of caves. Photo: Kathy Witt

Local Amish craftspeople custom-built the tepee accommodations at Horse Cave KOA Holiday. Photo: Kathy Witt

Stay: For a small town (population: 2,400), Horse Cave has an unexpectedly delightful array of accommodations, including country cottage vacation rentals, waterside campsites and glamping options. At Horse Cave KOA Holiday (www.kygetaway.com/horse-cave-koa-holiday), climb into the treetops for cozy overnights in a treehouse. Crawl into a Conestoga wagon or slip into a custom-built tepee, each one beautifully furnished and fully equipped – from Keurig coffeemaker and refrigerator to private patio and firepit.

A pioneer adventure awaits at the Conestoga wagon accommodations at Horse Cave KOA Holiday.
Photo: Kathy Witt

Clean, comfortable and scenically situated overlooking gently rolling hills and pastures, the campground also offers cabins and pull-thru RV sites, beautiful new bathhouse, fishing pond, jump pillow, playground and seasonal swimming pool.

Tuck in amidst the treetops in a Horse Cave KOA Holiday treehouse. Photo: Kathy Witt

Eat: Besides its cave and Conestoga wagons, Horse Cave surprises with horse-drawn buggies seen hitched downtown and clip-clopping along the rural roads. The town has a large Amish population and thriving Amish business landscape. In fact, Amish craftspeople constructed the treehouses and tepees at Horse Cave KOA Holiday and one of Horse Cave’s most appealing restaurants, Farmwald’s Restaurant and Bakery (www.farmwalds.com), is Amish owned.

The gift shop at Farmwald Restaurant and Bakery is cozied up with Amish-made items arrayed among a seating area with fireplace. Photo: Kathy Witt

This rambling building with country-store setting is destination dining at its best, with freshly baked donuts, breads and melt-in-your-mouth fried pies and made-to-order deli lunches like grilled ribeye and build-your-own cold-cut sandwiches, chicken baskets and fish dinners.

Hidden River Cave is home of the largest subterranean suspension bridge in the world. Photo: Kathy Witt

A gift shop spreads over half of the building, offering everything from local honey and jarred condiments to wooden toys and woven baskets to home décor and accessories spilling from shelves and adding charm to a seating area near the fireplace. Most of the items are handcrafted by the local Amish community.

A kangaroo at Kentucky Down Under Adventure Zoo shows its enthusiasm for feeding time.
Photo: Courtney Thompson

Treat: Horse Cave has two different animal encounter experiences that pair perfectly for a family-fun outing. At Dutch Country Safari Park (www.kygetaway.com/dutch-country-safari-park), drive through or board the hay wagon and bump along a dirt road through the wilds of Kentucky backcountry to see Watusi, water buffalo, camels, llamas, wildebeests, ostriches and other animals. Feeding the animals is part of the fun, and these well-trained beasts will nose into the wagon to eat from extended hands or directly from the bowl.

American Cave Museum is next door to Hidden River Cave in Horse Cave, KY. Photo: Kathy Witt

Visitors to Horse Cave’s Australian Outback at Kentucky Down Under Adventure Zoo (www.kentuckydownunder.com) discover they are at one of the few places in the country where it is okay to feed and pet the kangaroos, take selfies and even nap with them.

Farmwald Restaurant and Bakery’s chicken basket with toast and a side of gravy is comfort-food delicious.
Photo: Kathy Witt

“We are the only place in Kentucky where you can get close to Bigfoot (kangaroos are macropods, meaning they have big feet),” said park spokesman Brian Dale, “And we almost always have a batch of new joeys in and out of the pouch in the Outback.”

Interactivity: A Great Way to Learn

Visitors to Kentucky Down Under Adventure Zoo are often surprised at how soft and friendly the kangaroos are. Photo: Kentucky Down Under Adventure Zoo

Interactive experiences are the big draw here: feeding parrots and lorikeets; mining for fossils and gemstones at the sluice; exploring scenic Mammoth Onyx Cave; and watching animal shows that feature a dingo, porcupine, serval kitten, woma python or another one of the zoo’s most beloved and intriguing residents. Explore the Outback by foot or on wheels, with a rental of a four- or six-passenger golf cart.

Read: Visit www.kygetaway.com to plan your adventure to Horse Cave, KY.

RECIPE

Farm Beans with Amish Relish and Hoecakes     

Farm bean ingredients

  • 2 C of dried pinto beans
  • 2 whole cloves of garlic from the garden
  • 2 bay leaves
  • 2 tsp salt
  • 8 C of water

Rinse beans in colander. Put freshly rinsed dried beans in a large bowl, cover with cold water and let soak overnight in fridge. Drain soaking water and rinse beans. Place in large cooking pot. Add water, garlic, bay leaves and salt to beans. Bring to a boil and then reduce the heat to low and cook until the beans are tender, 2 to 3 hours. Stir frequently and add water as needed to get desires soup texture, i.e., beans thoroughly cooked down with a bean-rich broth.

Serve in bowls with a topping of Amish corn relish and a freshly fried hoe cake (see recipe below).

Hoe cake ingredients

  • 1 C self-rising cornmeal
  • 1 farm fresh egg
  • 3/4 C buttermilk (more or less based on preferred consistency)
  • Vegetable oil for frying

Mix all ingredients, except oil, to create batter. Add vegetable oil to skillet and place on the stovetop at medium high heat. Place spoonfuls of batter into the skillet to create desired size cake. Fry hoecakes until bubbles appear on the tops and their edges are cooked. Flip each of the cakes and cook the other side until golden brown. Repeat with remaining batter. As each cake is removed from the skillet, place on paper towels to absorb any excess oil.

Writer/Author

About Kathy Witt

Writer and author Kathy Witt is a member of SATW Society of American Travel Writers and the Authors Guild

She is the author of Secret Cincinnati; The Secret of the Belles; Atlanta, GA: A Photographic Portrait

NEWCincinnati Scavenger: The Ultimate Search for Cincinnati’s Hidden Treasures arriving October 2022.

NEWPerfect Day Kentucky: Daily Itineraries for the Discerning Traveler arriving Fall 2023.

www.KathyWitt.comwww.facebook.com/SecretCincinnatiNKY

www.LinkedIn.com/in/KathyWittwww.Instagram.com/Kathy.Witt

Three Ways to Celebrate California Wine Month in September

Harvesting during night and the early morning hours helps the fruit arrive at the winery with cool temperatures assuring high quality fruit, reduced energy costs and cooler working conditions for workers. Photo credit: Wine Institute of California.

Enjoy Immersive Harvest Experiences and Festivals, Pair Iconic California Recipes and Fresh Produce with California Wines and Support Local Wineries



September is California Wine Month, a time to celebrate the annual harvest season and raise a glass to the state’s vibrant wine community. As California vintners and growers harvest more than 110 different grape varieties for the 2022 vintage, wine lovers around the country can join the month-long festivities. These range from immersive harvest experiences to special wine tastings to wine festivals, along with exciting ways to celebrate California Wine Month at home.

Golden Eye pinot noir harvest, Anderson Valley, Mendocino, California

“California is the top U.S. wine producer, driven mostly by multi-generational family businesses,” said Robert P. Koch, president and CEO of Wine Institute. “California Wine Month celebrates the hard work of hundreds of thousands of employees in our wine community, the tremendous pace of innovation and the exceptional wines coming out of the state.”

California’s wine industry has played a vital role in the state’s culture and economy for more than 250 years. California makes up 81% of wine production in the United States and 95% of exports. Within the state’s 147 distinct winegrowing regions are 621,000 acres of vineyards, 4,800 bonded wineries and nearly 6,000 winegrowers.

“California’s diverse and expansive wine country is one of its top tourism draws,” said Caroline Beteta, Visit California president and CEO. “From high-end pairings and legendary wineries to sustainable vineyards and neighborly barn tastings, there’s an experience — and a wine — for everyone to enjoy.”

California is also a leader in sustainability, with the state’s winegrowers and vintners making significant investments of time and dollars in innovation and new processes to preserve the land and environment for future generations. More than 2,400 vineyards have earned certification under the California Sustainable Winegrowing program, and more than 80% of California wine is produced in a Certified California Sustainable Winery.

Madrona Vineyards, El Dorado County

Ways to Celebrate California Wine Month

 Participate in Events and Experiences at California Wineries

More than 24 million people from around the globe visit the state’s winegrowing regions every year, and California Wine Month is one of the most exciting times to do it. And for those in California, wine country is just a short trip away. Join wineries across the state for more than 40 harvest-themed events, activities and experiences — and more will continue to be added throughout September. These include behind-the-scenes vineyard and crush pad tours, grape-stomping competitions, wine and food festivals, hands-on harvest experiences, charity wine auctions and more. For the latest details on offerings, visit the Discover California Wines website.

Pair Iconic California Recipes with California Wine

Los Carneros wine tasting. Cuvaison

It’s no coincidence that California wine pairs perfectly with the state’s farm-fresh produce and trend-setting cuisine. To help consumers experience this delicious culinary connection at home, Discover California Wines has partnered with California Grown and Visit California to create the free “Iconic California Dishes to Celebrate California Wine Month” e-book. The book features recipes for dishes that evoke the state’s sunny and relaxed vibe — all paired with California wine and creative, wine-based cocktails. Bring harvest home with recipes including Avocado Salad with Hidden Valley Ranch-Style Dressing, Wine Country Chicken Salad and the California 75, a classic wine-based lemon cocktail with a literal and figurative twist.

“We say what grows together goes together,” said Cher Watte Angulo, executive director of California Grown. “Since California provides over 50% of the nation’s produce and over 80% of the wine, it makes sense that people celebrate with both a sip and a bite of the Golden State.”

Discover and Enjoy California Wine

Whether visiting wineries in person or online, there’s no better time than California Wine Month to pick up a few bottles of wine to share with friends and family. It’s also easy to find a great selection of California wine at your local grocery store or wine shop. 

California Wine Month Partners

South Coast Winery Grape Stomp

Ask about special activities and offers from California Wine Month restaurant, retail, association and organization partners. They include: Albertsons, California Grown, California Restaurant Foundation, The Calistoga Depot, The CIA at Copia, Epic Steak, Gary’s Wine & Marketplace, Ironwood Laguna Hills, Oakville Grocery, Olea Newport Beach, Pavillions, Safeway, Sapphire Laguna Beach, Vine Restaurant & Bar San Clemente, Visit California and Vons.

About Wine Institute Established in 1934, Wine Institute is the public policy advocacy group of 1,000 California wineries and affiliated businesses that initiates and advocates state, federal and international public policy to enhance the environment for the responsible production, consumption and enjoyment of wine. The organization works to enhance the economic and environmental health of the state through its leadership in sustainable winegrowing and by showcasing California’s wine regions as ideal destinations for food and wine travelers to the state. To learn more about California wines, visit DiscoverCaliforniaWines.com.

Photos courtesy of California Wines.

Tara Teaspoon: Delicious Gatherings

I love cookbooks, whether they’re old or new and I’m always looking for those that offer recipes for what’s available from local farms and also using ingredients that I want to learn more about. And my friend Carrie Bachman sent me a cookbook that covers both. It’s by Tara “Teaspoon” Bench, a former Martha Stewart food editor and food stylist, and is titled “Delicious Gatherings: Recipes to Celebrate Together.”

It offers new recipes for many of the fruits already available and soon to be: blueberries, grapes and apples as well as quinoa. I have several packages of Ancient Harvest’s Quinoa with Sea Salt, Quinoa & Brown Rice with Garlic, and Inca Red Quinoa so I was happy to find Tara Teaspoon’s Grape and Feta Quinoa recipe.

Bench offers complete meals in her new cookbook but also says that the menus are created so that home chefs can pick and choose singular recipes, just a few or all of them to create the meal they want. There are more than 120 recipes which are divided into four main sections: “Main Events,” “Serious Sides,” Breakfast and Brunch,” and “Baking and Sweets.”

“Bringing my cooking expertise to print and online articles taught me how to clearly share my recipes and knowledge with every kind of cook,” said Bench who also has a blog, tarateaspoon.com. “I know how to create recipes with easy steps so everyone at home can be successful in the kitchen.”

Waldorf Salad With Radicchio and Buttermilk Dressing

SERVES 6 TO 8

Makes ¾  Cups Dressing

Hands-On Time: 25 Minutes

Total Time: 30 Minutes

“Really, the resemblance to classic Waldorf salad is just the combo of apples, celery, and grapes—but I just love that one of my favorite salads heralded from New York City, where I live. I’m paying a little homage to its history,” writes Bench. “With shaved apple, flavorful radicchio, and a light, savory buttermilk dressing, this updated version of Waldorf salad is elegant and welcoming. I made a tangy buttermilk herb dressing and opted for delicious, candied pecans instead of walnuts.”

Candied Pecans

  • 3 tablespoons pure maple syrup
  • Pinch cayenne pepper
  • ¾ cup (3 ounces) pecans

Buttermilk Dressing

  • ½ cup buttermilk
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley, plus more for garnish
  • ¼ teaspoon kosher salt
  • Pinch black pepper

Salad

  • 1 small head or half a large head
  • radicchio (10 ounces)
  • 1 apple, cored and cut in half
  • 3 ribs celery, sliced on the bias
  • 1 ½ cups California red grapes, sliced in half

For the pecans: Line a baking sheet with parchment and set aside. In a small skillet over medium heat, bring maple syrup and cayenne to a boil. Boil 1 minute, and then add pecans. Stir to coat and cook another 30 seconds. Turn onto lined baking sheet and separate nuts. Set aside and let cool completely. When cool, coarsely chop.

For the dressing: Whisk together all ingredients and set aside in the refrigerator.

For the salad: Break or chop radicchio into pieces. Use a mandoline or slicer to thinly slice apple. Arrange radicchio, apple, celery, and grapes in a bowl, then top with chopped pecans. You can toss with the dressing and extra parsley at this point, or you can serve the salad with the dressing and parsley on the side so guests can dress their own salad.

TARA’S TIP

Radicchio is a very strong, sometimes bitter leafy vegetable. I think it’s fantastic with tangy buttermilk and yogurt. But if you want a milder salad, opt for butter lettuce leaves.

Grape and Feta Quinoa

Serves: 6 To 8

Makes: 4 cups

Hands-on time: 15 minutes

Total time: 30 minutes

“This is my favorite grain salad with all the crunchy nuts, salty feta, herbs, and juicy grapes,” Bench wrote about this recipe.

  • 1 cup quinoa
  • 2 cups water
  • Pinch salt
  • 1 cup (6 ounces) grapes, halved
  • 2/3 cup (3 ounces) crumbled feta
  • 1/3  cup (1 ounce) walnuts, toasted and broken up
  • 1/3 cup chopped flat-leaf parsley

DRESSING

  • Grated zest from 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil

To cook quinoa, rinse in a fine mesh strainer until the water runs clear. Transfer to a medium saucepan with water and salt. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and cool.

While quinoa cooks, make dressing by whisking together all dressing ingredients. Set aside.

When quinoa is cool, add grapes, feta, walnuts, and parsley. Toss with dressing and serve. Quinoa can be refrigerated for up to a day.

Blueberry Bannock Scone

 Makes: 8 servings, 1 (9-inch) scone

Hands-on time: 30 minutes

Total time: 1 hour

“Traditional Scottish Bannock cakes are baked on a griddle, but I make a simple one in the oven to serve the whole family. I’ve added wheat germ instead of whole wheat flour to give the quick bread a nutty but light texture, and finely chopped pecans add amazing flavor,” she wrote in the intro to this recipe. “I’ve stuffed my Bannock with blueberries, which takes an extra step to get them nestled in a layer, but it’s well worth it when you slice into a molten-berry middle! My biggest tip is to use a gentle hand and not overwork the dough.”

SCONE

  • 1 ¼ cups (160 g) all-purpose flour, plus more for baking sheet
  • ½ cup finely chopped pecans
  • ½ cup wheat germ
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • ½ teaspoon cinnamon
  • 5 tablespoons granulated sugar, divided
  • 1/3 cup unsalted butter, cut up and chilled
  • ½ cup buttermilk
  • 2 large eggs, divided
  • 1 ¼ cups fresh blueberries
  • 1 teaspoon water

ICING

  • ¾ cup confectioners’ sugar
  • 2 to 3 tablespoons milk

For the scone: Heat oven to 400.F. Use the top of a bowl to draw an 8- or 9-inch circle on a piece of parchment paper as a guide. Set aside on a baking sheet.

In a large bowl, combine flour, pecans, wheat germ, baking powder, salt, cinnamon, and 4 tablespoons sugar. Use a pastry blender to cut butter into flour mixture until mixture forms small crumbs with tiny bits of butter.

In another bowl, combine buttermilk and 1 egg. Add to flour mixture and stir until just moistened. Dough will seem wet and sticky but work it as little as possible.

Divide dough in half and use two spoons to dol lop half the dough around the circle marked on the prepared baking sheet. With floured hands, shape the dollops into one circle. Spread blueberries evenly over the scone, leaving a 1/2-inch border. Sprinkle with remaining 1 tablespoon sugar.

Using spoons again, dollop remaining dough over blueberries, then with floured hands press together to make a top layer, covering the berries.

Beat remaining egg with water and brush some on top of the scone. Score into 8 wedges on top. Bake until scone is golden brown, 20 to 25 minutes.

For the icing: Stir together confectioners’ sugar and milk to make a thick icing. When scone is almost cool, drizzle with icing.

Spoon batter over blueberries, then gently press together to form the top of the scone, sealing the edges around the blueberries.

Apple Pudding Cake with Butter Sauce

Serves: 12 to 14

Hands-on time: 40 minutes

Total time: 2 hours, 55 minutes

“This rich cake, reminiscent of the dense steamed puddings my grandma used to make, is our family Christmas dessert—although we’ve been known to make it year-round, especially during peak apple season. It’s subtly spiced and full of the tart and sweet taste of apples, plus crunchy pecans. To make the cake even more special for the holidays, top with Apple Crisps.

“You may think adding the sauce is gilding the lily, as the cake on its own is delicious. But in my opinion, the sauce is essential and makes each bite of cake extra divine.”

Apple Pudding Cake

  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • ½ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 4 cups grated apple, any variety, from 3 to 4 cored apples
  • ½ cup unsalted butter, softened, plus more for pan
  • 2 cups granulated sugar, plus more for pan
  • 2 large eggs

Butter Sauce

  • ¾ cup (1 ½ sticks) unsalted butter
  • 3 cups granulated sugar
  • 1 ½ cups (12-ounce can) evaporated milk
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon nutmeg

For the cake: Heat oven to 350.F. Brush a 10- or 12-cup Bundt pan generously with extra butter. Sprinkle pan with extra sugar, then tap out excess. Set pan aside.

Stir together flour, pecans, nutmeg, cinnamon, baking soda, and salt. Set aside.

In a food processor or with a box grater, shred apples with the skin on. You should have 4 cups grated apple.

In a mixer, cream together butter and sugar with the paddle attachment. Add eggs and beat until mixture is fluffy. Stir in apples (and any juice they produce) and flour mixture until completely combined. Spoon batter into prepared pan and smooth top.

Bake until a cake tester inserted into the center of the cake comes out clean and cake pulls slightly away from the sides of the pan, about 1 hour 10 minutes. Tent cake with foil for the last half hour of baking to prevent overbrowning.

Let cool on a wire rack, about 20 minutes, then invert onto a cooling rack to remove from pan. Let cool completely.

For the butter sauce: In a saucepan over medium-low heat, simmer all butter sauce ingredients, stirring, for 12 minutes. Remove from heat and cool slightly. Sauce will thicken as it cools. Serve the sauce warm over slices of cake or serve sauce on the side and let guests add a generous amount of warm sauce to each slice of cake.

Garnish with apple crisps, if desired.

NOTE The cake and sauce can be made a day in advance. Allow both to cool completely before storing. Cover cake with plastic wrap and store at room temperature. Refrigerate butter sauce and reheat in microwave or saucepan to serve.

TARA’S TIP

I make this cake in a fun tube pan for the wow factor at the holidays, but it bakes perfectly in a 9-by-13- inch cake pan. Bake about 35 minutes.

Apple Crisps

2 apples

Confectioners’ sugar, for dusting

Heat oven to 250.F. Thinly slice apples using a mandoline. Place on a baking sheet lined with parchment or a silpat liner.

Use a sieve to lightly dust both sides of each slice with confectioners’ sugar.

Bake one to two hours, turning apples over once during baking. To test doneness, remove one slice and let it cool. It will be crispy when cooled, and the apples will be done.

Remove from oven and quickly transfer apples to a wire rack and let cool.

The recipes above are courtesy of ‘”Delicious Gatherings: Recipes to Celebrate Together by Tara ‘Teaspoon’ Bench.” Photo by Ty Mecham.

Back From the Farm: Family Recipes and Memories of a Lifetime

   My friend Phil Potempa writes these encyclopedia-sized cookbooks based upon growing up on a farm and his years—still counting—as a food and entertainment columnist, currently for the Chicago Tribune Media Co. Well, his latest, Back From the Farm: Family Recipes and Memories of a Lifetime Vol. 4, is no different. I didn’t weigh it but it’s hefty and thick with 576 pages. Chocked full of recipes, photos, and anecdotes, the book is a compilation of Phil’s food and entertainment columns that takes us from growing up on the family farm in La Pierre, Indiana to hanging out with celebrities and everything in between such as local baking contests, chef interviews, chili cook-offs, ethnic celebrations, and readers’ favorite recipes.

“There are a lot of ways to read these books,” Phil tells me, noting that some people tell him they go straight to the index and look up the celebrity names while others leaf through the book, stopping at recipes that look interesting and still others are intrigued by stories of Potempa’s farm relatives.  After all, who could resist recipes with such names as “Granny Wojdula’s Nine-Day Sweet Pickles,” “Jim Nabors’ Mom’s Split Green Pea Soup,” “Bob Hope’s Favorite Chicken Hash,” or “Blondie Wappel’s Favorite Pink Champagne Cake,” which implies that Blondie must have had several recipes for cakes made with pink Champagne.  Now that’s really drilling down on an ingredient.

San Pierre, for anyone—and that’s most of us—is a small dot on the map consisting of less than 200 people according to Wikipedia. It’s where the Potempa still spends time with his family (he also has a place in Chicago) and is the center of Indiana’s mint growing industry and where the North Judson Mint Festival is held every year. According to the National Agricultural Statistics Services third nationally for spearmint production and fourth for peppermint production. Much of their mint ends up as oil and is sold to Wrigley, Colgate Palmolive, and Proctor & Gamble for use in their products. In other words, when you brush your teeth with a spearmint flavored toothpaste it might have come from San Pierre which is some 50 miles away.

   The two both shared a love of cooking and Diller helped Phil with his first From the Farm cookbook.

              Describing her as his first celebrity interview, Potempa says that over the years when she was performing in Northwest Indiana or the Chicago area she would invite he and his family to attend her shows and then visit her backstage afterwards.

              “She was really a friend, I’ve been to her home and it was so wonderful to see my cookbooks in her fire red kitchen,” says Potempa about one of his visits to her home in the tony Brentwood, California city near Los Angeles.

Strongbow Inn

              Another fav story was told to him by his good friend Russ Adams, a 1978 graduate of the Culinary Institute of America in New York, who worked at the Strongbow Inn, a Valparaiso Restaurant that was started by Adams’s grandparents on the site of their turkey farm and for more than 75 years was a favorite stopping point for dinner no matter what time of year. Adams recalled when Los Angeles Dodgers Manager Tommy Lasorda came into the kitchen to see what was going on. He’d ordered a turkey sandwich and told Russ to “load it up! And make it like you’re making it for your brother.”

              Russ also told him about the time his Grandma Bess was at the hostess stand sometime in the late 1950s and came face-to-face with a portly man waiting to be seated, who looked very much like Oscar winning actor Charles Laughton. When Bess mentioned how much he resembled the famous actor, he told her, in a very cold and stiff English accent: “Madam, THAT is because…I AM CHARLES LAUGHTON.”

              Interestingly, Colonel Harlan Sanders, founder of Kentucky Fried Chicken, frequented the Strongbow Inn whenever he was in Northwest Indiana visiting his key local fast-food franchises says Potempa. Popcorn King Orville Redenbacher of the popcorn powerhouse ate there every year when he’d return home. In all, the restaurant served more than 250,000 pounds of turkey a year but one of the most requested recipes from the place that Phil received was for their Blue Cheese Dressing.

              Phil wrote in one of his columns that he never expected to get the dressing recipe with its secret combination of ingredients because the Strongbow Inn restaurant used to bottle and sell their dressing in their lobby waiting area, displayed on a rack near a small freezer where a frozen version of their signature turkey pot-pies and gravy could also be purchased. But with its closing that changed and the recipe is below as are several others.

Phyllis Diller’s Chili

Serves six

  • 1 tablespoon vegetable or canola oil
  • 1 pound ground beef (chuck is good)
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped (see note)
  • 10 garlic cloves, minced
  • 1 teaspoon Lawry’s Seasoning Salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 2 teaspoons chili powder
  • 2 or 3 dashes tabasco sauce or to taste
  • 1 (28 oz) can chopped tomatoes
  • 2 (15 oz) cans s & w kidney beans, undrained
  • Garnishing – if desired
  • 1 white onion, chopped
  • 2 cups mild cheddar cheese, shredded

In a large, heavy-bottomed pan, warm oil over medium-high heat. Add the ground beef, breaking it up, and cook, stirring occasionally, until beef is cooked through, about 10 minutes.

While the beef is cooking, peel and chop onion. Set aside. Core and chop bell pepper. Set aside. Peel and mince garlic cloves. Set aside.

Once the beef is cooked through, add the onions, bell pepper and garlic. Cook until vegetables are softened, about 3 or 4 minutes.

Stir in the seasonings and tomatoes. Reduce heat to a simmer. Simmer the chili until it begins to thicken slightly, about 20 to 30 minutes.

Stir in the kidney beans with their juices. Simmer an additional 10 minutes or until heated through.

Adjust to taste.

Peggy’s Easy Beef and Noodles Supper

  • 2 tablespoons cooking oil
  • 1 1/2 pounds cubed beef stew meat
  • 2 quarts water (divided use)
  • 1 large onion, chopped
  • 2 cups sliced carrots
  • 2 cups chopped celery
  • 2 teaspoons mixed seasoning blend, like Mrs. Dash
  • 6 teaspoons beef bouillon paste (or equivalent using cubes)
  • 1 (16-ounce) bag of Amish egg noodles (grocery shelf variety, not frozen)

Heat oil in bottom of a large soup pot and lightly brown beef and onion. Add 1 quart of water and simmer for 1 hour. Add carrots and celery, beef base and seasoning blend and add remaining 1 quart of water and simmer 1/2 hour. Finally add dry noodles and cook according to instructions, about 1/2 hour. More water can be added as needed during cooking time.

Makes 10 servings.

Blondie Wappel’s Favorite Pink Champagne Cake

Makes 18 servings.

Cake:

  • 1 (16.25-ounce) package white cake mix
  • 1-1/4 cups pink champagne
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 3 or 4 drops red food color

Pink Champagne Frosting:

  • 1/2 cup (1 stick) unsalted butter or margarine, softened
  • 3-3/4 to 4 cups sifted powdered sugar
  • 1/4 cup pink champagne
  • 1 teaspoon vanilla
  • 3 or 4 drops red food color

For the cake, preheat oven to 350 degrees. Mix together dry cake mix and champagne in a large bowl; add oil, egg whites and food color and beat with an electric mixer on medium speed for 2 minutes. Lightly grease and flour the bottom of a 13-inch by 9-inch shiny aluminum pan. Note: The baking temp has to be adjusted for glass, dark or nonstick pans or alter baking times and pan prep according to the directions on the cake mix package.

Pour cake batter into pan and spread evenly. Bake for 25 to 29 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow cake to cool completely before frosting.

To make frosting, cream butter with an electric mixer in a medium bowl and gradually add the rest of the frosting ingredients, beating at medium speed until the frosting is of a smooth consistency. Spread frosting evenly over cooled cake.

Decorate as desired, including possible garnish with pink and white sugar crystals.

Forbidden Apple Cake

  • 1/2 cup vegetable oil
  • 2 sticks Imperial margarine, softened
  • 2 cups sugar
  • 3 eggs, beaten
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups unpeeled apples, cored and diced (a firm, slightly tart baking apple is best)
  • 1 cup walnuts or pecans, chopped (optional)
  • 1 cup golden raisins (can be soaked in 1/2 cup good rum for one week for a “sinful” addition)
  • Powdered sugar for dusting.

Note: Seal rum-soaked raisins in a glass container at room temperature for one week, ahead of time. If using the rum version, omit cinnamon, nutmeg and vanilla.

Preheat oven to 325 degrees. Spray 10-inch bundt or tube pan with non-stick cooking spray. Beat oil with margarine. Add sugar, eggs and vanilla. Sift together flour, baking soda, cinnamon and nutmeg. Add apples to flour mixture and stir a few times to coat. Add raisins and nuts, if using, to egg/oil mixture. Stir flour/apple mixture into egg/oil mixture until well blended. Pour into prepared pan. Bake 75 minutes or until cake tester comes out clean. Cool 30 minutes, invert onto cake plate. When completely cooled, dust with powdered sugar. Makes 10 slices.

Strongbow Inn Bleu Cheese and Garlic Dressing

Makes 5 cups

  • 1 cup cider vinegar
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon oregano
  • 4 cloves garlic, peeled
  • 3 cups vegetable oil
  • Cheesecloth and string
  • 1 cup crumbled bleu cheese

Prepare a piece of cheesecloth cut into a small square.

Combine salt, pepper, sugar, oregano and garlic, wrap in cheesecloth, fasten, and tie. Use a mallet or rolling pin to slightly pound the contents of the tied cheesecloth.

Place the cheesecloth bundle in a large quart-canning jar. Pour 1 cup of the cider vinegar over the spice bundle, seal jar and allow spices to steep overnight on kitchen counter.

Remove spice bundle, squeezing out excess liquid before discarding bundle.

Add three cups vegetable oil to vinegar mixture to fill jar and drop in the crumbled bleu cheese.

Store dressing in refrigerator and stir well before serving.

Philip Potempa can be reached at pmpotempa@comhs.org or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.

This article originally appeared in the Herald Palladium.

Dorie Greenspan suggests a classic July 4th dessert: Atlantic Beach Pie

Photo courtesy of Mary Dodd

Cheryl Day’s take on the Bill Smith classic is a make-again (and again) recipe writes Dorie Greenspan in her July 1 bulletin. Here Dorie shares a great recipe from Day’s new cookbook for Atlantic Beach Pie that she describes as perfect for Fourth of July. I, for one, am definitely going to make this for the upcoming holiday.

Almost as enjoyable as the pie is Dorie’s background on the dish—and Dorie, you weren’t the only one who had never heard of this pie. I hadn’t either so at least there are two of us. Dorie also introduces us to a new cookbook, Cheryl Day’s Treasury of Southern Baking. Now here’s one I am most likely the only one not to know about Day or her Back in the Day Bakery in Savannah, Georgia as Dorie has long been a big fan.

Since July 4th is coming up, I’d better cut to Dorie’s bulletin and the recipe for the pie. Please let me know what you think. Also, be sure to subscribe to Dorie’s newsletter. It’s the best and it’s free. I mean, really, what’s there to lose? Well, of course, your waistline but hey, save your calories for all the good things Dorie has to offer.

Here we go.

From Dorie Greenspan:

We just wrapped up choux month in Playing Around // xoxo Dorie — look at what we baked together! If you’d like join the group before the next project launches, click here to subscribe.

Bonjour! Bonjour!

Am I the last person on the planet to discover the joys of the Atlantic Beach Pie made famous by Bill Smith at Crook’s Corner in Chapel Hill, North Carolina, a James Beard Foundation America’s Classic restaurant that featured fresh, seasonally-focused Southern cuisine. I’m thinking I might be. I’m also thinking I might not have ever come around to it had Mary Dodd not mentioned how much she loved the recipe for it that’s in Cheryl Day’s newest cookbook, Cheryl Day’s Treasury of Southern Baking.

I might be slow on the recipe front, but I’ve been a Cheryl Day fan for a long time. Cheryl, who founded and owns the Back in the Day Bakery with her husband, Griffith, in Savannah, Georgia, is one of the country’s most important voices in Southern foodways – one of its most beloved too. She is a bestselling author, the co-founder of Southern Restaurants for Racial Justice, a legacy baker and an inspiring speaker – it was marvelous to hear her at the Cherry Bombe Jubilee this year.

Photo courtesy of Mary Dodd

 It was funny that when Mary said the name of the pie, I thought that there was a Maida Heatter recipe for it – but I was wrong. Maida Heatter didn’t publish a version, but a million other people did. It’s cherished. And even if it weren’t as great as it is, it would be easy to have a soft spot for it because of the story that spins around it. I loved hearing Katie Workman on NPR/All Things Considered talk about the first time she had the pie – she called it an OMG, “When Harry Met Sally” experience.

THE SHORT SALTY BACK STORY

You can get a fuller telling of this story in a bunch of places – I love how Margaux Laskey wrote about it in The New York Times (subscription) – so I’m just going to tell you the part I like most.

While the name “Atlantic Beach Pie,” is Smith’s, he doesn’t claim the dessert as his own, saying that it’s served all over East and North Carolina, where it’s called Lemon Pie. Growing up, his mother – and evidently everyone else’s mom, too – was convinced that if you ate dessert after you’d eaten seafood, it would kill you. The one exception was citrus – life could go on after a citrusy sweet. And so, this lemon pie was the specialty at fish places along the coast.

And what a pie – it’s a quirky one.

Photo courtesy of Mary Dodd

SALTINES, LEMON JUICE AND SWEETENED CONDENSED MILK – WHODDA THUNK?

Everything about this pie is beachy, especially it’s saltiness. The press-in crust – which could be made from graham crackers, and I read that it was in many places – is made from crushed saltines, butter and sugar. It’s thick and salty-sweet and fun. The filling, which was traditionally lemon, but which can be a mix of lemon and lime (or why not all lime?), is satiny and jiggly, slip-through-your-teeth smooth and reminiscent of lemon-meringue pie – gets its shimmy from egg yolks and sweetened condensed milk. (Remember how Jessie Sheehan used sweetened condensed milk in that terrific recipe for potato-chip and pretzel fudge, and called the canned milk her BBF – her Baking Best Friend?)

As for the topping – as near as I can tell, it was meringue, until it wasn’t. (Meringue makes sense, since you’re using yolks for the filling and will have whites left over.) Bill Smith opted for whipped cream and Cheryl Day, (scroll down for her recipe), went for whipped cream tanged-up with buttermilk – a genius partner for the sweet filling. (Hold onto the recipe – it’s a nice way to get the flavor of crème fraîche when you can’t get crème fraîche.) In some recipes, the pie gets a grating of lemon or lime zest, and in many it gets a light shower of flaky sea salt. The constant is the see-saw sweet-salty balance. Oh, and the life-saving power of citrus.

PIE FROM THE OTHER SIDE OF THE ATLANTIC

Maybe I could have searched all over Paris and nabbed Saltines, but when you want to bake a pie, you want to bake a pie. I was going to go with a graham-cracker base, but I found some crackers that did the trick. They weren’t salty enough, but that was an easy fix. And just because I could, I topped the pie with little meringue stars straight from the supermarket shelf. I love a country where you can buy meringue ready-to-go.

 Would this be a good Fourth of July dessert? Yes? Good for a picnic? Yes? Good for a weekend brunch? Also yes. It’s an over-again recipe – a dessert you’ll make over and over again.

Happy weekend to all. I’ll see the members of the Playing Around club back here on Tuesday – that’s when I’ll tell you what the project for July is (so excited) – and we’ll all be back here together on Friday. Sweet, sweet wishes to everyone.

 BILL SMITH’S FAMOUS ATLANTIC BEACH PIE

•            Adapted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day

•            Click here for printable recipe

Excerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021. Photographs by Angie Mosier.

GOOD TO KNOW BEFORE YOU START

The crust: For the fun of it – the saltiness, too – you should try the pie with Saltines. But if you can’t find them or don’t think you’ll like them, jump on the graham-cracker-crust bandwagon. You can use a food processor to crumble the crackers, but it’s easily done by hand, and you won’t have a machine to clean when it’s over. Cheryl says: When you make your crumbs, be sure to leave a little texture, rather than making a fine dust. Make sure your butter is super-soft because you’re going to smush it with the crackers to get a pressable mixture. (Mary melted and cooled the butter. I smushed it. Good both ways.)

The citrus: Cheryl goes with all lemon juice and some others, including Food 52, suggest all lemon, all lime or a mix. Mary made hers with all lemon and I went with some of each. (I’m a well-known sucker for lime.)

The topping: The allure of Cheryl’s Buttermilk Whipped Cream is great – also it’s such a smart way to add some tang to a sweet dessert. But thrift suggests meringue (some history does, too). And no one would turn down straight-up whipped cream. Mary made the buttermilk cream and loved it. I used store-bought meringues because I could. You don’t need me to tell you that you should do what you’d like.

 My store-bought meringues

The finishing touches: Cheryl’s pie is gorgeously pristine – I love how she covers the top with beautifully piped little rounds of that ethereal cream. But grated zest is a possibility as is a few shiny pieces of flaky sea salt here and there.

Makes 8 servings

INGREDIENTS

For the piecrust

•            About 60 saltine crackers from about 1 1/2 to 1 3/4 sleeves of crackers (190 grams) to make 2 1/2 cups crumbs (see above)

•            3 tablespoons granulated sugar

•            6 to 8 tablespoons (85 to 113 grams) very soft unsalted butter

For the pie filling

•            One 14-ounce (300 ml) can sweetened condensed milk

•            4 large egg yolks, lightly beaten

•            1 tablespoon grated lemon zest

•            1/2 cup (120 ml) fresh lemon juice (or see above)

For the whipped cream

•            1 cup (240 ml) heavy cream

•            2 tablespoons confectioners’ sugar

•            A pinch of fine sea salt

•            1/4 cup (60 ml) buttermilk

DIRECTIONS

To make the piecrust: Position a rack in the middle of the oven and preheat the oven to 350-degrees F. Have a 9-inch deep-dish pie pan at hand.

In a medium bowl, blend together the cracker crumbs and sugar. Add the butter and mix with a fork (or your fingers or a combination of both) until the crumbs are moistened.

 Press the mixture evenly over the bottom and up the sides of the pie pan.

Bake the crust for 12 to 15 minutes, just until golden brown and firm. Remove from the oven and cool on a rack.

To make the filling: Position a rack in the lower third of the oven and preheat the oven to 325-degrees F. Place the baked piecrust on a parchment-lined baking sheet.

In a large bowl, whisk the condensed milk and egg yolks together until smooth. Add the lemon zest and juice, whisking until combined.

 Pour the filling into the crust. Bake for 16 to 18 minutes, until the filling is puffed up at the edges and the center no longer looks wet but still wobbles slightly when jiggled; it will continue to set as it cools.

Cool the pie on a wire rack for 1 hour, then refrigerate until cold, at least 3 hours, or overnight.

To make the cream: In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream, sugar, and salt on medium speed until the cream starts to thicken. Add the buttermilk and beat until the cream holds nice soft peaks. Use immediately.

STORING: The pie can be refrigerated, loosely covered, for up to 3 days.

Excerpted from Cheryl Day’s Treasury of Southern Baking (Artisan Books). Copyright © 2021. Photographs by Angie Mosier.

PLAYING AROUND: I’m guessing that you’ll find lots of ways to use the salty crust and the excellent sweet filling separately and together. I think the crust would be terrific with a chocolate pudding filling and I think the filling would be terrific as a pudding. Of course you could make the pie in a different shape or size, play around with different toppings or just go straight to the freezer and scoop some ice cream over it. I think you’ll have fun with this one.

 New to XOXO Dorie? You can find an archive of past newsletters here.

 Subscribe for free to find me in your inbox on Fridays, or upgrade to join Playing Around // xoxoDorie, a premium tier with a new monthly project we bake together. It has great recipes, riffable ideas & our own clubhouse.

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  You can find more recipes in my latest book BAKING WITH DORIE.

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“Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker”

Looking for a last minute Father’s Day gift? Consider this.

Rock & Roll Hall of Famer and #1 New York Times bestselling author Sammy Hagar recently released his first cocktail book – and it’s everything needed for a home bar. Sammy knows that some of life’s greatest memories are made over cocktails, and “Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker” chronicles Sammy’s storied life with drinks inspired by that journey – from the laidback beaches of Cabo and Hawaii to the dazzle of Hollywood and Las Vegas. Priced at $29.99 for hardcover and $19.99 on Kindle, this book covers everything from tools of the trade and glassware to bases and purees. And it has a forward written by Guy Fieri. For recipes from the book, see below.

The cocktails are made with Sammy’s award-winning spirits, Santo Tequila ReposadoSanto Tequila BlancoSanto Mezquila and Beach Bar Rum, which are available for purchase on each website or at local retailers – you can check each site for more info about where to buy each spirit.

Sammy’s Beach Bar Cocktail Co.

Hagar, who is not only a legendary rocker but also a spirits entrepreneur also has introduced Sammy’s Beach Bar Cocktail Co. with a line of ready-to-drink (RTD) top-shelf sparkling rum cocktails in a can. 

Hagar’s award-winning Puerto Rico-made Beach Bar Rum steeps island flavor into the cocktails, which come in four playful twists on classic flavors: Tangerine Dream, Pineapple Splash, Island Pop and Cherry Kola Chill. Made with all-natural ingredients and sweetened with agave, each flavor is under 130 calories and five grams of sugar per can. 

The four flavor profiles with Sammy’s descriptions are:

  • Tangerine Dream – A refreshing blend of tangerine and vanilla cream; the classic Creamsicle.
    • “There’s nothing better than a Creamsicle.” 
  • Pineapple Splash – The slight sweetness of pineapple, followed by the kick of jalapeño.
    • “I like it sweet, with some Jalapeño heat!” 
  • Island Pop – The fruity flavors of cherry, pineapple, and citrus, pack a Hawaiian punch.
    • “That classic Hawaiian style punch!”
  • Cherry Kola Chill – That classic soda fountain flavor of cherry cola with a hint of spice.
    • “My take on that classic Cherry Cola vibe.” 

A celebration of beach life, Sammy’s Beach Bar Cocktail Co. supports charities behind beach and ocean clean-up initiatives.

Sammy Hagar LIVE:  Check Sammy’s tour dates here – if your dad’s a mega fan you can give him tickets to any one of shows, all held in outdoor amphitheaters through the end of summer, and you can even ship him a four-pack of top-shelf sparking rum cocktails to take with him in a cooler. 

Buy online at http://sbbcco.com/ and at major retailers, grocers, big box stores, restaurants and bars in California, Nevada and Texas now; Florida in June; and additional states coming soon.  

Recipes

Santo Sunrise (featuring Santo Mezquila)

  • 1½ ounces Santo Mezquila
  • 4 ounces fresh orange juice
  • Splash of grenadine
  • Splash of Blue Curacao
  • Garnish: Half wheel orange slice

In a tall glass filled with ice, add the mezquila, orange juice, grenadine, and Blue Curaçao. Stir well and garnish with a fresh halved orange wheel.

Guava Martini (featuring Santo Blanco Tequila)

  • 1½ ounces Santo Blanco Tequila
  • 1 ounce fresh pineapple juice
  • 1 ounce guava juice
  • Garnish: Fresh lime wheel, dusted in Tajín

In a cocktail shaker, fill with ice and add the tequila, pineapple juice, and guava juice. Shake well and strain into a chilled martini or coupe glass. Garnish with a fresh lime wheel dusted in Tajín.

Kir Royale (featuring Sammy’s Red Head Rum)

  • 1 ounce Sammy’s Red Head Rum, divided
  • 4 ounces chilled champagne
  • Garnish: Fresh lemon twist

Add half the rum to a chilled champagne flute. Slowly add the chilled champagne until ½-inch from the top. Top with the remaining rum. Garnish with a fresh lemon twist.

Da Kari (featuring Sammy’s Beach Bar Platinum Rum)

  • 1 large piece fresh pineapple, rind removed
  • 2 ounces Sammy’s Beach Bar Platinum Rum
  • ½ fresh lime, squeezed
  • 1 ounce Simple Syrup
  • Rim: Lime and cane sugar
  • Garnish: Fresh lime wedge

Run a fresh lime wedge around the rim of a chilled martini glass. Then roll the moistened rim in cane sugar and set the glass aside. In a cocktail shaker, add the pineapple. Using a muddler, gently (yet firmly) muddle the pineapple. Then add the rum, lime juice, and simple syrup. Fill the shaker with ice and shake well. Strain into the prepared martini glass. Garnish with a fresh lime wedge.

Specifications:

  • Sold in four-packs
  • 12 oz/355 ml
  • 5.5% ABV
  • A QR code on every can reveals a special video message from Hagar, himself. 

Grub Street: 2022 James Beard Award Winners: The Full List

Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html

From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen

Whether he’s in the hood or in an international city, Snoop Dogg says he’s got to eat and over three decades of performing around the globe, the famous rapper has learned to adapt dishes from what he grew up eating as well as recipes he’s discovered on the road. He shares these in his cookbook, Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen.

Snoop Dogg’s OG Fried Bacon Sandwich

Interestingly, the book, released  in 2018 is again topping the charts spurred by his ultra-cool appearance and performance at the Super Bowl Halftime Show as well as his current Corona Beer commercials. According to a recent article in Rolling Stone magazine,  the book hit the Top Ten of Amazon’s bestsellers list, was Number One on Amazon’s celebrity cookbooks list, topping even newer releases from the likes of Rachael RayQueer Eye’s Antoni Porowski and the Barefoot Contessa, Ina Garten.

Billionaire’s Bacon from Snoop Dogg’s From Crook to Cook

Plus, we love how he hangs with Martha Stewart, appearing on her show Martha Knows Best as well as the co-hosting the long running TV series Martha and Snoop’s Potluck Dinner Party.

Martha Stewart and Snoop Dogg. Courtesy of VHI

As Snoop Dogg, who by the way has 44 million Facebook followers and 74 million on Instagram, says “You know it’s blazin’ up in my kitchen. I’m takin’ the cookbook game higher with a dipped and whipped collection of my favorite recipes, ya dig?”

OG Fried Bologna Sandwich

SERVES 1

  • 3 slices bologna
  • 1 Tbsp unsalted butter
  • 2 slices white bread
  • 1 tsp yellow mustard
  • 3 slices American cheese
  • Barbecue potato chips, as many as you want

Place the bologna on a cutting board and cut one slit from the middle to the edge of each slice.

In a medium skillet over medium heat, melt the butter. Swirl the skillet to cover the bottom

completely. When the skillet is hot and the foam has subsided, add the bread. Lightly toast for about 2

minutes per side, or until golden. Transfer to a cutting board and spread the mustard on one slice of

bread.

Return the skillet to the heat and add the bologna in a single layer. Cook for 2 to 3 minutes, or until

the edges are golden and crisp. Flip the bologna and top each slice with the American cheese. Cook for 2 to 3 minutes more, or until the cheese starts to melt.

Place the fried bologna and cheese on the toasted bread slice without mustard and top with as many

chips as you and your sandwich can handle.

 Close the sandwich, placing the other bread slice, mustard-side down, on top. Go to town.

Billionaire’s Bacon

SERVES 4

  • ½ cup packed light brown sugar
  • 1 tsp cracked black pepper
  • 1 tsp red pepper flakes
  • 8 slices thick-cut bacon

Preheat the oven to 400°F, with a rack in the top third of the oven. Line a baking sheet with aluminum foil, place a wire rack on top of the foil, and set aside.

In a small bowl, stir together the brown sugar, black pepper, and red pepper flakes.

Lay the bacon slices on the rack. Spread the brown sugar mixture evenly over the bacon.

Place the baking sheet in the oven and bake for 25 to 30 minutes, rotating the baking sheet halfway through the baking time to ensure even cooking. The bacon is done when it’s crispy and glazed.

Remove the baking sheet from the oven and cool the bacon for 5 minutes on the rack. Serve warm.

Reprinted from Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen by Snoop Dogg with permission from Chronicle Books, 2018. Photographs © Antonis Achilleos and Heather Gildroy.

The Twisted Soul Cookbook: Modern Soul Food with Global Flavors

“My cuisine has always been at the intersection of food and culture,” said Chef Deborah VanTrece, owner of the Twisted Soul Cookhouse and Pours in Atlanta, Georgia. “Having traveled the world as a flight attendant, I experienced how different cultures have their own versions of what we would call ‘soul food.’ My approach to cooking revolves around taking a modern, global approach to soul food, combined with the food I grew up eating with my family. THE TWISTED SOUL COOKBOOK will take you on a journey around the world right from your kitchen.”

Across chapters filled with vibrant photography, her book offers 100 recipes for dishes ranging from fresh salads and sides, generous entrees, exciting seafood, rich desserts, and brilliant as well as practical pantry staples to amplifying everyday cooking, including dressings, relishes, preserves, and sauces. An engaging teacher and storyteller, VanTrece shows home cooks the way to use techniques both simple and sophisticated to ensure a delicious outcome every time.

ABOUT THE AUTHOR:

Chef Deborah VanTrece opened the acclaimed Twisted Soul Cookhouse and Pours in 2014, and since then, the award-winning soul food restaurant has appeared on numerous Best Of lists, including features in the New York Times, Bon Appetit, NPR, Eater, Essence, Thrillist, Buzzfeed, Kitchn, and Food & Wine, winning acclaim for her mastery of imported cooking techniques and delicious globally informed cuisine.

She is included in 2020’s Tasty Pride: Recipes and Stories from the Queer Food Community; this is her first cookbook.

RECIPES

Grandma Lue’s Spinach Rice

  • 3 cups cooked white rice, chilled
  • 2 large eggs, beaten
  • ½ cup unsalted butter (1 stick)
  • ½ cup chopped celery
  • ½ cup red bell pepper
  • 1 cup chopped red onion
  • 4 lbs fresh baby spinach, washed and trimmed
  • 1 cup chopped marinated artichokes
  • 12 oz cream cheese, room temperature
  • ½ cup sour cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt

Preheat the oven to 350°. Generously grease a deep casserole or 9 by 13-inch baking pan.

In a large bowl, stir together the cold rice and beaten eggs.

In a large skillet over medium-high heat, melt the butter. Add the celery, peppers, onions and spinach and cook, stirring occasionally for 2 to 3 minutes, until the onions are translucent and the spinach is wilted.

Reduce the heat to medium and stir in the artichokes, cream cheese, sour cream, Parmesan and garlic. Cool for 5 to 7 minutes, stirring occasionally, until the cream cheese has melted and all of the ingredients are well combined.

Add the spinach-cheese mixture to the rice. With a wooden spoon, stir in the black pepper, onion powder, garlic powder and salt.

Spoon into prepared baking dish, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is nicely browned. Let rest for 15 minutes before serving.

Bacon-Praline Macaroni and Cheese

  • 6 cups elbow macaroni, cooked al dente and drained
  • 1 tbsp Lawry’s Seasoned Salt
  • 1 tbsp ground white pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 3 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 8 cups milk, warmed
  • 6 oz cream cheese, diced
  • 12 oz. American cheese, diced
  • 3 large eggs
  • 8 oz applewood-smoked bacon (8 to 10 slices), cooked and crumbled

Praline topping:

  • 1/2 cup unsalted butter, melted
  • 2 cups coarsely chopped pecans or pecan pieces
  • 1 cup packed light brown sugar
  • 1/2 cup dried breadcrumbs

Preheat the oven to 350 degrees F.

Transfer the cooked macaroni to a large bowl.

In a small bowl, stir together the seasoned salt, white pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup shredded cheddar cheese over the macaroni and toss to combine.

In a large saucepan over medium-high heat, melt the butter. Whisk in the flour and continue to whisk for 3 to 5 minutes, until it makes a light roux. Reduce the heat to medium and whisk in the milk. Once all the milk is incorporated, cook for another 5 to 8 minutes, until the sauce reaches a simmer. Add the diced cream cheese and American cheese in batches, stirring until smooth. Stir in 1 1/2 cups of the remaining shredded cheddar cheese and turn off the heat. Add the remaining seasoning mixture and stir well. Quickly whisk in the eggs until they are incorporated.

Country Captain Chicken Stew

This classic dish shows the influence of the Indian spice trade throughout the ports of the old South,’ says VanTrece about her recipe for a dish that dates back centuries.

  • 1 (2 1/2- to 3-lb chicken, cut into 8 pieces
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground white pepper
  • 2 tbsp duck fat or unsalted butter
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 2 cloves garlic, minced
  • 2 cups chopped tomatoes (3 to 4 medium)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp red pepper flakes
  • 2 tbsp curry powder
  • 4 sprigs fresh thyme
  • 1 cup chicken broth
  • 1 (13.5-oz can coconut milk
  • 1/2 cup raisins
  • Salt and freshly ground black pepper
  • Peanut rice noodles:
  • 1 tbsp vegetable oil
  • 1/2 cup sliced scallions
  • 1 (8.8-oz package rice noodles, cooked according to package directions, tossed in a little vegetable oil to prevent clumping, and chilled for 30 minutes
  • 1 tsp kosher salt
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1/2 cup toasted peanuts, plus more for garnish

Preheat the oven to 350 degrees F (180 degrees C).

In a large bowl, sprinkle the chicken pieces with the seasoned salt, onion powder, garlic powder and white pepper. Cover the bowl with plastic wrap and refrigerate for 1 to 3 hours to marinate.

In a Dutch oven or heavy-bottomed pot over medium-high heat, melt the duck fat. When hot, add the chicken pieces and cook for 10 to 15 minutes, turning to brown on all sides. Transfer to a platter and set aside.

Spring Pea, Bacon, and Radish Salad

“This dressing is so universally loved, it doesn’t need an explanation,” write VanTrece in the recipe’s introduction. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”

  • 3 cups fresh or frozen peas (thawed, if frozen), blanched and drained, then chilled
  • 6 slices applewood smoked bacon, cooked and crumbled
  • 1 cup thinly sliced radishes
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh mint, plus additional leaves for garnish
  • 1 teaspoon lemon zest
  • 2 to 3 tablespoons mayonnaise
  • 1 tablespoon honey
  • Salt and ground white pepper

In a large bowl, combine the peas, bacon, radishes, red onion, chopped fresh mint, and lemon zest, toss gently with the mayonnaise and honey. Season with salt and pepper to taste, and garnish with whole mint leaves. Serves 6.

Nutritional information

Per serving: Per serving: 195 calories (percent of calories from fat, 54), 8 grams protein, 15 grams carbohydrates, 4 grams fiber, 12 grams total fat (4 grams saturated), 19 milligrams cholesterol, 324 milligrams sodium.

Buttermilk Dressing

“This dressing is so universally loved, it doesn’t need an explanation,” writes VanTrece. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”

Buttermilk Dressing

  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 2 cups buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon cracked black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives

In a food processor, combine the mayonnaise, sour cream, buttermilk, salt, granulated garlic, granulated onion, and pepper and process until smooth. Pulse in the fresh parsley, oregano, thyme, and chives until just combined. The dressing should be creamy but with a pleasing texture from the herbs.

Makes about 4 cups.

Nutritional information

Per serving: Per tablespoon: 23 calories (percent of calories from fat, 70), trace protein, 1 gram carbohydrates, trace fiber, 2 grams total fat (trace saturated fat), 3 milligrams cholesterol, 75 milligrams sodium.

Aunt Lucille’s 7UP Pound Cake

About this recipe, VanTrece writes, “This is a pound cake, and the only cake I can ever remember my Aunt Lucille ever making. For me, it will always carry cherished memories of celebrations and good times. This is the kind of recipe that reminds you how good old-fashioned cakes were (and can be). Definitely use 7UP for this recipe because it has a high level of carbonation that helps the cake to rise, and gives it a brighter, fresher lemon-lime flavor than other sodas.”

For the pound cake:

  • 1 1/2 cups unsalted butter, at room temperature
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups cake flour, sifted, divided
  • 3/4 cup 7UP, divided
  • For the 7UP glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons 7UP
  • 1 teaspoon grated lime zest 

Preheat oven to 325 degrees.

Spray a 10-inch Bundt or tube pan with nonstick cooking spray (see note above).

In the bowl of a stand mixer or with a hand mixer, cream together the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the lemon zest, lemon extract, and vanilla extract and mix until combined. Add the flour one-third at a time and mix on low speed, alternating with 1/4-cup portions of the 7UP, mixing well after each addition.

Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Let cool for 30 minutes, then invert onto a wire rack and lift the pan off of the cake. Let the cake cool on the rack.

While the cake cools, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon juice, 7UP, and lime zest until smooth.

Using a 6-inch wooden skewer or toothpick, poke holes in the top of the cooled cake. Slowly spoon the glaze over the cake, letting it run into the holes and over the surface.

Set the cake aside for 10 minutes before serving to let the glaze absorb into the cake and give it a lightly lacquered finish.

The cake can be made well in advance, wrapped tightly in plastic, and frozen for up to 4 months. It will keep moist and can be pulled out to thaw several hours before serving. It’s great served alone or with ice cream or fresh fruit compote. Serves 12 to 16.

Nutritional information

Per serving: Per serving, based on 12: 598 calories (percent of calories from fat, 38), 6 grams protein, 89 grams carbohydrates, 1 gram fiber, 25 grams total fat (15 grams saturated), 138 milligrams cholesterol, 36 milligrams sodium.

All the above recipes and images are excerpted from The Twisted Soul Cookbook by Deborah VanTrece. Copyright © 2021 Deborah VanTrece. Photography by Noah Fecks. Published by Rizzoli. Reproduced by arrangement with the publisher. All rights reserved