Friday, August 14, 2009

Baguette/Foccacia Tea Sandwiches

1 of each red and yellow bell peppers
3 tablespoons extra virgin olive oil
1-1/2 tablespoons balsamic vinegar
1 small clove garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 oz goat or feta cheese, crumbled
1-1/2 tablespoon chopped fresh basil (or 1 tsp. dried)
1 round (8-10 inches) foccacia bread or onion foccacia bread, or a French bread baguette
1 cup packed, shredded romaine lettuce

Set oven to broil. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3-4” from heat until skin is evenly blackened, 8-12 minutes. Wrap peppers in boil from pan; let stand 15 minutes. In a small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours. In small bowl, combine cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve. Makes about 16.

Monday, August 3, 2009

Molokai Pie

Easy to prepare, this pie is light and creamy, perfect to go with your favorite cup of tea.

1 1/4 cups sweetened crushed pineapple
3 ounces powdered lemon flavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup whipped cream
1 9-inch graham cracker pie shell
1/2 cup of coconut, toasted lightly, if desired

Bring pineapple to a boil in saucepan. add jello, stir until dissolved. mix in sugar and lemon juice. cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell.

(I sprinkled the top with about a 1/2 cup of toasted coconut)

Chill about 1 hour. 8 servings