The Menu
Grilled Leg of Lamb with Red Currant Mint Sauce
Butternut Squash, Apple, Onion Au Gratin
Mixed Greens with Walnut and Roasted Onion Dressing
Lemon Meringue Pie
The Recipes
Grilled Leg of Lamb with Red Currant Mint Sauce
Makes 8 to 10 servings
1/4 cup red wine vinegar
3 tablespoon extra-virgin olive oil
3 cloves garlic -- minced
1 tablespoon thyme -- chopped fresh (or 1 teaspoon/5 mL dried)
3 Pounds Leg of Lamb -- boneless butterflied (about 3 lb/1.5 kg)
1/2 teaspoon salt
1/2 teaspoon pepper
REDCURRANT MINT SAUCE
1/2 cup red currant jelly
1/3 cup Mint Leaves -- chopped packed fresh
2 tablespoon Port Wine -- (optional)
2 tablespoon red wine vinegar
1 Pinch salt and pepper
In large glass bowl, combine vinegar, oil, garlic and thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours.
(Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)
RED CURRANT MINT SAUCE:
In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper.
(Make-ahead. Refrigerate in airtight container for up to 3 days; let stand at room temperature for30 minutes before serving.)
Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.
Per Serving (excluding unknown items):
2933 Calories; 224g Fat (70.4% calories from fat); 194g Protein; 18g Carbohydrate; 4g Dietary Fiber; 742mg Cholesterol; 1773mg Sodium.
Exchanges: 0 Grain(Starch); 27 1/2 Lean Meat; 1 Vegetable; 27 1/2 Fat; 1/2 Other Carbohydrates.
Butternut Squash, Apple, Onion Au Gratin
serves 10.
Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
1. Preheat oven to 350 degrees F. Spray 9- x 11-inch glass baking pan with cooking spray.
2. Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
3. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
4. Bake in preheated oven for 40 minutes.
5. Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Per Serving
Calories: 171* Total Fat: 6g* Cholesterol: 18mg* Sodium: 501mg* Total Carbs: 25.5g*
Dietary Fiber: 4.1g* Protein: 6.3g
Notes:
(1) I used only 1/2 c broth which was the perfect amount.
(2) I used red pepper, which gave it another flavor tone.
(3) I cubed the squash, apples, and onions into large pieces, because I like chunky casseroles.
(4) Because of the size of the chunks, I baked for roughly 90 minutes, possibly even 2 hours (lost track), at 350 degrees F. No worse for wear by baking longer--just made the squash, apples, and onions more tender. (5) Instead of white flour, I used 1/4 c wheat germ on a whim, and then added a dusting of whole wheat flour. This absorbed the the liquid, creating a thick binding "sauce", and added an extra element of mouthfeel.
(6) I didn't bother "layering" but instead tossed all the ingredients together, which I liked because the cheese was distributed throughout. I used 50% fat reduced Colby cheddar cheese. Tossing the shredded cheese throughout helped hide the fact that as usual, it didn't melt terribly well. The cheese combined with the broth to help create a sauce. Instead of sprinkling the bacon only on the top, I also tossed crisped turkey bacon through the casserole towards the end of the baking time.
(7) To save on calories, I didn't grease the glass casserole dish I used. There was absolutely no need because nothing stuck.
Mixed Greens with Walnut and Roasted Onion Dressing
serves 10.
What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
2 large onions, sliced into wedges
1 cup olive oil
1 tablespoon white sugar
1/2 cup chicken broth
6 tablespoons sherry wine vinegar
14 cups mixed salad greens
1 cup toasted chopped walnuts
1/2 red onion, thinly sliced
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool.
3. Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.
4. In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.
Lemon Meringue Pie
make 2 pies for this menu
It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FILLING:
1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter or margarine
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon lemon extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350 degrees F.
2. For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
3. For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350 degrees F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.
Grilled Leg of Lamb with Red Currant Mint Sauce
Butternut Squash, Apple, Onion Au Gratin
Mixed Greens with Walnut and Roasted Onion Dressing
Lemon Meringue Pie
The Recipes
Grilled Leg of Lamb with Red Currant Mint Sauce
Makes 8 to 10 servings
1/4 cup red wine vinegar
3 tablespoon extra-virgin olive oil
3 cloves garlic -- minced
1 tablespoon thyme -- chopped fresh (or 1 teaspoon/5 mL dried)
3 Pounds Leg of Lamb -- boneless butterflied (about 3 lb/1.5 kg)
1/2 teaspoon salt
1/2 teaspoon pepper
REDCURRANT MINT SAUCE
1/2 cup red currant jelly
1/3 cup Mint Leaves -- chopped packed fresh
2 tablespoon Port Wine -- (optional)
2 tablespoon red wine vinegar
1 Pinch salt and pepper
In large glass bowl, combine vinegar, oil, garlic and thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours.
(Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)
RED CURRANT MINT SAUCE:
In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper.
(Make-ahead. Refrigerate in airtight container for up to 3 days; let stand at room temperature for30 minutes before serving.)
Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.
Per Serving (excluding unknown items):
2933 Calories; 224g Fat (70.4% calories from fat); 194g Protein; 18g Carbohydrate; 4g Dietary Fiber; 742mg Cholesterol; 1773mg Sodium.
Exchanges: 0 Grain(Starch); 27 1/2 Lean Meat; 1 Vegetable; 27 1/2 Fat; 1/2 Other Carbohydrates.
Butternut Squash, Apple, Onion Au Gratin
serves 10.
Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
1. Preheat oven to 350 degrees F. Spray 9- x 11-inch glass baking pan with cooking spray.
2. Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
3. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
4. Bake in preheated oven for 40 minutes.
5. Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Per Serving
Calories: 171* Total Fat: 6g* Cholesterol: 18mg* Sodium: 501mg* Total Carbs: 25.5g*
Dietary Fiber: 4.1g* Protein: 6.3g
Notes:
(1) I used only 1/2 c broth which was the perfect amount.
(2) I used red pepper, which gave it another flavor tone.
(3) I cubed the squash, apples, and onions into large pieces, because I like chunky casseroles.
(4) Because of the size of the chunks, I baked for roughly 90 minutes, possibly even 2 hours (lost track), at 350 degrees F. No worse for wear by baking longer--just made the squash, apples, and onions more tender. (5) Instead of white flour, I used 1/4 c wheat germ on a whim, and then added a dusting of whole wheat flour. This absorbed the the liquid, creating a thick binding "sauce", and added an extra element of mouthfeel.
(6) I didn't bother "layering" but instead tossed all the ingredients together, which I liked because the cheese was distributed throughout. I used 50% fat reduced Colby cheddar cheese. Tossing the shredded cheese throughout helped hide the fact that as usual, it didn't melt terribly well. The cheese combined with the broth to help create a sauce. Instead of sprinkling the bacon only on the top, I also tossed crisped turkey bacon through the casserole towards the end of the baking time.
(7) To save on calories, I didn't grease the glass casserole dish I used. There was absolutely no need because nothing stuck.
Mixed Greens with Walnut and Roasted Onion Dressing
serves 10.
What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
2 large onions, sliced into wedges
1 cup olive oil
1 tablespoon white sugar
1/2 cup chicken broth
6 tablespoons sherry wine vinegar
14 cups mixed salad greens
1 cup toasted chopped walnuts
1/2 red onion, thinly sliced
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool.
3. Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.
4. In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.
Lemon Meringue Pie
make 2 pies for this menu
It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FILLING:
1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter or margarine
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon lemon extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350 degrees F.
2. For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
3. For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350 degrees F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.
