Summer 2015 Recipes

WEB EXCLUSIVE: Lemon-Strawberry Swirl Pound Cake

Lemon-Strawberry Swirl Pound Cake

1 cup butter, softened

3 cups sugar

6 large eggs

1 teaspoon grated lemon rind

2 Tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon almond extract

3 cups all-purpose flour

1 (8-oz) container sour cream

2/3 cup strawberry glaze

1 cup diced fresh strawberries (can substitute blueberries or raspberries)

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
2. Add eggs, 1 at a time, beating just until yellow disappears. Add lemon rind and juice, vanilla extract and almond extract, beating just until blended.
3. Add flour to butter mixture, alternating with sour cream, beginning and ending with flour. Beat at low speed just until blended after each addition.
4. Pour 1/3 of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls of strawberry glaze over batter, and swirl with wooden skewer. Sprinkle with 1/2 cup strawberries. Repeat procedure once, and top with remaining third of batter.
5. Bake at 325˚ F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean.
6. Cool cake in pan on a wire rack 15 minutes. Remove from pan, and cool completely on a wire rack.

PREP: 20 min. BAKE: 1 hr., 40 min. COOL: 15 min. YIELD: 6 servings

Pecan-Crusted Trout

Pecan-Crusted Trout and Creamed Corn with Bacon

1/3 cup pecan halves

6 (6-oz.) trout fillets (can substitute tilapia, catfish or turkey cutlets)

2 teaspoons garlic salt

2 teaspoons lemon pepper seasoning

1/4 cup butter

Lemon wedges

1. Process pecan halves in a food processor until finely chopped.
2. Sprinkle trout fillets with garlic salt and lemon pepper seasoning.
3. Dredge trout in finely chopped pecans.
4. Melt butter in a large nonstick skillet over medium-high heat; add trout, and cook 3 to 4 minutes on each side or until well browned and trout flakes with a fork. Serve with lemon wedges.

PREP: 15 min. COOK: 10 min. YIELD: 6 servings

Creamed Corn with Bacon

4 slices bacon

3 cups fresh corn kernels (about 10 ears)

2/3 cup milk

1 1/2 Tablespoons cornstarch

1 Tablespoon sugar

1 teaspoon salt

Garnish: fresh chopped thyme

1. 1. Cook bacon in a large nonstick skillet over medium heat 8 to 10 minutes or until crisp. Remove from pan and crumble. Reserve 2 Tablespoons drippings in skillet.
2. 2. Add corn, and cook over medium-high heat 3 minutes, stirring constantly. Stir in milk, cornstarch, sugar and salt, stirring until combined.
3. 3. Bring mixture to a boil, stirring frequently. Reduce heat, and simmer, stirring frequently, 10 to 12 minutes or until thickened. Garnish, if desired.

PREP: 20 min. COOK: 25 min. COOL: 15 min. YIELD: 6 servings