Recipe: Gazpacho Juice
Summary: This juice tastes like salsa in a glass—but without the spice. Feel free to add a few dashes of hot pepper sauce for those who like a little kick. You will find yourself craving tortilla chips to munch alongside this drink. Makes 15 to 20 ounces
- •2 medium tomatoes
- •1 medium cucumber
- •1 large red bell pepper
- •1 medium lime
- •1/2 small red onion
- •2 handfuls fresh cilantro
- 1. Core the tomatoes. Trim the cucumber. Core and seed the pepper. Peel the lime, if desired.
- 2. Juice the tomatoes, cucumber, bell pepper, lime, onion, and cilantro according to the directions on your juicing machine. Whisk to combine.
- 3. Add water to taste if you or your children prefer a milder juice.
Recipe: Honey Walnut–Crusted Aged Cheddar Panini
Summary: A visit to Beecher’s Handmade Cheese, a small but renowned shop at Pike Place Market in Seattle, gave me a newfound appreciation for grilled cheese. Their basic grilled cheese sandwich—composed simply of their super-sharp, tangy Flagship cheese panini-grilled between two slices of rustic bread—compelled me to slow things down in my otherwise hectic day and savor every last gooey bite. The day after I returned home I picked up a block of their cheese from my local grocery store so I could relive the experience on my own grill. I added a honey-walnut crust on the bread to lift the cheese onto a lightly sweet and crunchy pedestal. Any good-quality aged cheddar will work well in this recipe, but if you have the chance to try it with Beecher’s, do!
- -1/4 cup finely chopped walnuts
- -4 tablespoons (1/2 stick) butter, at room temperature
Recipe: Lemon-Basil Grilled Cheese Panini
Summary: For all of my fellow lemon lovers out there, this one is for you. Lemon zest and fresh basil make these about the most fresh-tasting grilled cheese sandwiches you’re going to find. They’re especially fabulous alongside a cup of roasted red pepper soup.
- -4 ounces (about 1 cup) shredded mozzarella
- -2 ounces crumbled feta cheese
- -2 teaspoons grated lemon zest
- -2 teaspoons chopped fresh basil
- -1 tablespoon extra-virgin olive oil
- -8 slices Italian or sourdough bread, sliced from a dense bakery loaf
- 1. Heat the panini press to medium-high heat.
- 2. Toss together the mozzarella, feta, lemon zest, and basil in a medium-size bowl.
- 3. For each sandwich: Brush olive oil on two slices of bread to flavor the outside of the sandwich. Flip over one slice and top the other side with a layer of the cheese mixture. Close the sandwich with the other...
Recipe: “Spaghetti and Meatballs” Cupcakes
Summary: This recipe is all about fakery. No one will really think that spaghetti and meatballs are sitting on your cupcake, but these look real enough to make a great April Fool’s treat. You will need six tubes of the red gel (the tubes are tiny!).
- -Generous 1 tablespoon heavy cream
- -2 ounces semisweet chocolate, finely chopped
- -3 tablespoons graham cracker crumbs
- -1 batch Chocolate Cupcakes in brown paper liners
- -1 batch Classic Confectioners’ Sugar Frosting
- -Pastry bag and coupler
- -Ateco or Wilton Tip #3
- -6 tubes Wilton Gel Tube in Red
- 1. To make the “meatballs,” melt cream and chocolate together in double boiler or microwave; stir until smooth. Cool, then refrigerate overnight.
- 2. Place graham cracker crumbs in a small bowl. Scoop up little bits of ganache and roll into balls about 1⁄4 inch in diameter (you need 54 “meatballs”). Toss in graham cracker crumbs and roll around to coat thoroughly. “Meatballs” may be refrigerated...