Lobster Salad Rolls with Shaved Fennel and Citrus

Bright citrus and licorice notes from the fennel complement the sweet, tarragon-flecked lobster meat.

Yield: 6 servings (serving size: 1 lobster roll)

 

• 3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
• 3 tablespoons canola mayonnaise
• 2 teaspoons chopped fresh tarragon
• 1/2 teaspoon kosher salt, divided
• 2 cups thinly sliced fennel bulb (about 1 medium)
• 1/2 teaspoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon rice wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 6 (1 1/2-ounce) hot dog buns

 

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.

2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

Source:  Cooking Light

Roasted Potato Salad with Creamy Dijon Vinaigrette

Here’s a new twist on potato salad–a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.

Yield: Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)

 

• 2 pounds Yukon gold potatoes, cut into wedges
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sliced garlic
• 1 teaspoon minced fresh thyme
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons white wine vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons chopped fresh tarragon

 

1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).

2. Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.

3. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.

Source:  Cooking Light

 

 

 

Festive Pina Colada Cheesecake

Crushed pineapple, coconut, and a little light rum give this easy piña colada cheesecake its Caribbean flair.

Yield: Makes 1 (10-inch) cake

 

• 6 tablespoons unsalted butter, melted
• 1 3/4 cups graham cracker crumbs
• 3/4 cup chopped pecans, toasted
• 1 tablespoon sugar
• 3 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 5 large eggs
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup cream of coconut
• 1 cup sour cream
• 1/3 cup light rum
• 4 teaspoons coconut extract
• Glaze
• Garnishes: whipped cream and toasted coconut

 

Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch spring form pan.

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.

Source:  Southern Living

Pina Colada on a Stick

A fun twist on the classic sipper. Cubes of coconut gelée nestle against rum-soaked pineapple for an unforgettable pick-up dessert or party sampler. It’s easy to adapt for kids–just set aside some of the pineapple that you don’t soak in rum.

Yield: Serves 12 (serving size: 3 skewers)

 

• 1 1/2 cups shredded unsweetened coconut
• 1/4 cup heavy whipping cream
• 1 (13.5-ounce) can light coconut milk
• 2/3 cup sugar
• 3/8 teaspoon salt
• 1 cup coconut water
• 2 envelopes plus 1 teaspoon unflavored gelatin
• 1/2 teaspoon vanilla extract
• Cooking spray
• 1/2 cup white rum
• 2 tablespoons fresh lime juice
• 1 whole pineapple, peeled, cored, and cut into 72 chunks
• 18 strawberries, halved lengthwise

 

1. Preheat oven to 350°.

2. Spread coconut on a baking sheet. Bake at 350° for 7 minutes or until golden, stirring after 4 minutes. Combine coconut, cream, coconut milk, sugar, and salt in a saucepan. Bring to a simmer over medium heat (do not boil). Remove from heat; cover and let stand 20 minutes.

3. Place coconut water in a medium bowl; sprinkle gelatin over top. Let stand 5 minutes or until solid.

4. Strain coconut milk mixture through a sieve over a bowl, pressing to extract liquid. Discard coconut. Gradually add coconut milk mixture to gelatin mixture, stirring with a whisk. Return mixture to pan; heat over medium heat just until gelatin dissolves (do not boil). Remove from heat; stir in vanilla. Pour mixture into an 8-inch square baking dish coated with cooking spray. Cool to room temperature. Cover and chill 4 hours or up to overnight. (The layers should separate naturally.)

5. Combine rum and lime juice in a large zip-top plastic bag; add pineapple, and seal bag. Refrigerate 4 hours or up to overnight, turning bag occasionally.

6. Drain pineapple mixture. Cut coconut mixture into 72 cubes. Thread 2 pineapple chunks, 2 gelée pieces, and 1 strawberry half alternately onto each of 36 skewers.

Source:  Cooking Light