Sunday, May 29, 2011

Kansas City Bed and Breakfast Recipes - Fresh Blueberries with Mango Lime Puree

As you are anticipating
an abundance of fresh
blueberries you might
find this recipe worthy
of a Sunday brunch or
dessert after dinner:


16 oz mango, cut into chunks (fresh or frozen)
Zest and juice from two limes
1/2 cup heavy cream
1/2 cup sugar
1 pint fresh blueberries

Combine Mango, lime juice, lime zest, cream and sugar in a blender and blend until smooth. Pour puree into champagne glasses, top with fresh blueberries and serve. Serves 6.

Puree can be made 2-3 hours ahead of time and chilled in the refrigerator. When ready to serve remove from the refrigerator, blend to mix and serve. This recipe also pairs nicely with fresh blackberries or a combination of berries.

Mark Reichle and Nancy Miller Southmoreland on the Plaza

Monday, May 23, 2011

For the Love of Food - Southmoreland Test Kitchen; Lamb Chops with Lemon and Tzatziki

Well, I am a bit behind on my postings especially those related to my monthly commitment to cook the cover recipe from Bon Appetit magazine. This truth smacked me in the face a moment ago when I picked up the mail and saw the BA June issue and realized that the April blog was still fermenting. One reason for my delay, in my rationalized mind, is my anticipation of enough mint being available from my garden to fulfill this particular recipe.

Lets step back a few months and rediscover the lamb chops that were featured on the cover of the April issue. We invited three friends to help as taste testers. Kitty who is becoming a trusted fixture at the test table and Mike and Chrissy. Chrissy is an unbelievably good cook and I was a bit intimidated with her at the table. With her presence in mind, and my A-game a must, I trotted off to McGonigles Meat Market, my special occasion butcher, to ensure I was on solid footing. While slightly expensive (I was reticent to even divulge the price when I got home) the chops were beautiful. I loved the marinade in this recipe. It was a fresh herb rub with oregano, mint and shallots. After the lamb sits "en-rub" in the fridge for several hours it is topped with a lemon vinaigrette, sits for a bit longer and then is grilled quickly and served. Easy right?

We followed the recipes pairing suggestions and topped the lamb chops with tzatziki, and added horta (braised greens with honey and vinegar) and brown rice as sides. The meal was delightful. The recipe was easy to follow and even though the marinating takes a significant amount of time, prep is minimal (the most time consuming part is getting the rub on the individual chops). One word of caution is to be mindful of the fat content of the chops and ensure you have a something available should dousing be necessary.

Kudos to Chrissy for perfecting a lovely Lemon Panna Cotta with Lemon Marmalade for dessert. I am certain it was quite an effort but so worth it!!

Mark Reichle and Nancy Miller Southmoreland on the Plaza