Friday, December 31, 2004

Best Recipes of 2004

(hover for a description, click a photo for a recipe)
January - Karelian Borscht (Russian Beet Borscht Soup) February - Lentil Soup Vincent March - Very Very Green Green-Pea Soup
April - Lime Chicken May - Chameleon Ice Cream (Raspberry) June - Fish with Herb Butter

More 'Best of the Year' Favorite Recipes from Kitchen Parade




Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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Sunday, June 13, 2004

Bloody Mary Salad

Yep, this salad is just like a spicy bloody mary, except slightly thicker! A vegetable-packed salad, perfect for potlucks, dieters and healthy eaters.

Bloody Mary Salad ♥ KitchenParade.com, a vegetable-packed jello salad, perfect for potlucks, dieters and healthy eaters. Low carb, Weight Watchers friendly.

The choices consumers must make every day can be overwhelming. How many mustards does a society need? What’s the point, exactly?

BUT THEN: I recall an animated family Thanksgiving turned silent as grace was spoken by a woman of a certain age, mother, grandmother and great-grandmother to many gathered round the table.

“Thank you, Lord, for taxes,” she began, “it means we have work. And thank you for the pile of dishes to wash after our meal, it means we share it with people we love.”

AND THEN: I recall a corner grocery in Moscow during the Soviet years. There were six shelves, bare but for a single jar of sour pickles. I learned that day that the wealth of capitalism, and democracy, is measured in food.

Despite its quirky name, BLOODY MARY SALAD represents the wealth of fresh produce – all choices – we find in our own supermarkets, day in, day out. Let us be thankful.

And will someone please pass the kumquat-chipotle-caramel mustard?

ALANNA's TIPS BLOODY MARY SALAD keeps but for a small household, I recommend a half batch. I stock up on sugar-free lemon jello, it seems to be very popular and even big stores are all out! Orange works in a pinch but don’t be tempted to substitute lime-lemon jello which yields an unappealing gravy-colored salad. Yellow peppers add color but red or green peppers are fine substitutes. Use real carrots rather than the tasteless, though convenient, carrot bullets. Chop the vegetables really fine, it's easier to eat. Sharp knives help! If yours is dull, take a moment before (and after, for the next cutting job) to hone their edges. Adults may prefer the bite of additional horseradish. BLOODY MARY SALAD is a great addition to the typical calorie-laden dishes at potlucks.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite vegetable salad recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture.

BLOODY MARY SALAD

Hands-on time: 25 minutes
Refrigerator time: 6 hours or more
Makes about 6 cups
    GELATIN
  • 2 small (.3oz/8.5g) boxes sugar-free lemon gelatin (yes, jello!)
  • 1/2 cup V8 juice
    V8
  • 4 cups V8 Vegetable Juice (Original)
  • 2 cups chopped celery (about 4 ribs, about 235g)
  • 1 cup chopped onion (about 1/2 an onion, about 125g)
    VEGETABLES
  • 2 cups chopped English cucumber (about 2/3 a cucumber, about 235g)
  • 2 cups chopped yellow, for color contrast, or red or green pepper (about 1 pepper)
  • 2 cups peeled and grated, for texture contrast, or chopped carrot (about 2 large carrots)
  • Zest from a lemon, optional
  • Chopped fresh chives or dill, optional
    COMBINE
  • 1 tablespoon horseradish
  • 1-1/2 teaspoons salt
  • 1 teaspoon Worcestershire sauce

GELATIN In a bowl large enough to eventually hold the whole salad, stir together gelatin and ½ cup V8. Set aside to softly gel.

V8 In a large saucepan, heat 4 cups V8 until just boiling. Add the celery and onion to the saucepan as they're chopped, this helps them "cook" just a tiny bit.

VEGETABLES Chop cucumber, pepper and carrot, add zest and herbs if using; set aside.

COMBINE A quarter-cup at a time, add a cup of the hot V8 to the gelatin mixture. Stir in the horseradish, salt and Worcestershire. Add remaining hot V8. Stir in other vegetables.

Transfer to serving dish and refrigerate until set. I usually use a clear glass jar for serving straight to the table but if you like, an old-fashioned gelatin mold will work too.

NUTRITION INFORMATION Per 1/2 Cup: 44 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 336mg Sodium; 8g Carb; 2g Fiber; 6g Sugar; 2g Protein. WEIGHT WATCHERS Old Points .5 & PointsPlus 1 & SmartPoints 2 & Freestyle 1

More Make Ahead "Refrigerator Salad" Recipes (They Keep!)

(hover for a description, click a photo for a recipe
Tomato Soup Vegetable Salad Refrigerator Pickled Beets Alice Waters' Coleslaw
~ more refrigerator salad recipes ~
from A Veggie Venture, my food blog





© Copyright Kitchen Parade 2004, 2005 (online), 2009, 2015 & 2018



Monday, May 24, 2004

Chocolate Cinnamon Whipped Cream Cake

Do you have a go-to cake for birthdays, anniversaries and other special celebrations? I love-love-love the festive look of layers cakes and this one is extra-special! It's a moist chocolate layer cake, only slightly sweet but rich thanks to the oh-so-luscious chocolate whipped cream icing. The chocolate whipped cream frosting itself is so good, it makes even a cake-mix cake completely delicious.

Chocolate Cinnamon Whipped Cream Cake, moist chocolate layers plus a fabulous whipped cream (chocolate, people!) frosting. My go-to cake for years and years. Weight Watchers 10 PointsPlus & worth it! KitchenParade.com.

Birthday parties have changed over the years, yes?

I’m not so old though admit to having celebrated only 29 birthdays.

Even so, what I remember are outdoor parties on blue-skied summer days, the girls arriving in frilly dresses and patent leather shoes and the boys in dress slacks with shirts already partly untucked.

Now limos deliver bands of kids to pizza places and basement sleepovers. And the girls wear jeans and the boys’ shirts are fashionably untucked!

What hasn’t changed about birthdays is how cake and candles add to sense of festivity.

This CHOCOLATE CINNAMON WHIPPED CREAM CAKE has become a favorite for kids and grown-ups alike. The icing makes it extra special. So if you're short on time, bake a boxed cake or purchase an angel food cake and whip up the icing in a jiffy. Thanks to the cocoa, it has more structure than whipped cream and so holds up between the layers and doesn’t melt into the cake.

ALANNA's TIPS Make the cake ahead, even a day before, but assemble the cake the day it will be served. Even with good pans, parchment paper ensures the cakes will emerge intact. All-purpose flour works too, although the crumb is slightly heavier. The layers will be quite thin so handle with care. Some times, I'll make this a two-layer cake rather than a four-layer cake. If the icing softens a bit, once you’re ready to assemble the layers, stir it lightly and re-beat for a few seconds to bring back into stiff peaks. Blend frozen raspberries or sour cherries, thawed and thoroughly drained, with the icing for a chocolatey-fruity surprise in the middle layers. This cake remains moist for several days so if there are leftovers, be sure to refrigerate.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Is cake central to your birthday celebrations? Perhaps you'd share a special recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

CHOCOLATE CINNAMON
WHIPPED CREAM CAKE

Hands-on time: 1 hour
Time to table: 3 – 4 hours
Serves 12
    WHIPPED CREAM ICING
  • 2-1/2 cups whipping cream, chilled
  • 1/2 cup + 2 tablespoons sugar
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 cup mini chocolate chips

CAKE In a large mixing bowl, stir together cocoa powder, water and cinnamon. Separately, stir together cake flour, soda and salt. Separately, cream butter and sugars until fluffy. Add eggs to butter mixture one at a time, beating well after each. Add butter mixture to chocolate mixture, combining well. Stir flour mixture into chocolate mixture alternatively with buttermilk.

Butter and flour two round cake pans on bottom and sides. Cut two parchment circles same size as pans and place one in each pan. Butter parchment. Pour batter evenly into pans and bake at 350F for 30 minutes or until toothpick inserted into middle comes out clean. Cool 15 minutes, then turn onto racks and peel off parchment. Cool completely.

ICING While cake is baking, whip cream until soft peaks form. Slowly add sugar, cocoa powder and cinnamon, whipping until stiff peaks form. Cover and chill.

ASSEMBLY Cut each cake in half horizontally with a serrated knife. Transfer one layer to a cake platter, cut side up. Spread generous 1/2 cup icing over top then sprinkle with chocolate chips. Repeat twice. Add last layer, cut side down. Frost top and sides with icing. Sprinkle with mini chips, chocolate shavings or other sprinkles. Cover lightly and chill until serving, at least two hours.

NUTRITION INFORMATION Per slice: 363 Calories; 17g Tot Fat; 10g Sat Fat; 53g Carb; 3g Fiber; 198mg Sodium; 86mg Cholesterol; 5g Protein. WEIGHT WATCHERS POINTS Old Points 8 & PointsPlus 10

Prefer Cupcakes? Okay!


Chocolate Cinnamon Whipped Cream Cupcakes, moist cupcakes plus a fabulous whipped cream (chocolate, people!) frosting. KitchenParade.com

More Special Occasion Cakes

(hover for a description, click a photo for a recipe)
Southern Belle Lemon Layer Cake Best-Ever Caramel Cake Banana Nut Cake with Caramel Frosting

For Chocolate Lovers!

(hover for a description, click a photo for a recipe)
Chocolate Cream Puffs Stuffed with Strawberries & Cream Easy-Easy Chocolate Sheet Cake Old-Fashioned Black Walnut Chocolate Cake

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(helping home cooks save money on groceries)





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