Yorkshire Pudding or Popovers?

In Wisconsin, they call these delicious yeast rolls Popovers but our Canadian friend remembers his mother baking them as Yorkshire Pudding. Either name, they were yummy. The recipe for Popovers calls for butter in baking while Yorkshire Pudding uses lard.

Every day at the Dalles House in St Croix Falls they serve Yorkshire Pudding with a different flavored butter. Ours was Applesauce blended with softened butter and a hint of powdered sugar added to make it spreadable. Another flavored butter is made by combining raspberries and lemon with the butter.

Tastes & Treasures recipe for Refrigerator Rolls would be a nice comparison to these and very easy to make.

Refrigerator Rolls page 170
2 envelopes dry yeast
1/4 cup lukewarm water
2 cups milk
1 cup (2 sticks) butter
4 eggs
3/4 cup sugar
2 teaspoons salt
7 cups all-purpose flour

Dissolve the yeast in the lukewarm water in a bowl. Let stand for 10 to 15 minutes. Scald the milk in a saucepan. Add the butter to the hot milk and stir until melted. Beat the eggs in a mixing bowl until blended. Beat in the sugar and salt. Add the milk mixture and beat until combined. Add the yeast mixture and flour and beat until a dough forms.
Turn the dough onto a lightly floured surface and knead several times. do not allow the dough to become too stiff. Place the dough in a greased bowl, turning to coat the surface. Chill, covered for 2 to 10 hours. Shape the dough as desired and arrange on a baking sheet. Let rise until doubled in bulk. Preheat the oven to 350 degrees and bake for 15 to 20 minutes or until light brown. Decrease the sugar to 2/3 cup for a less sweet dough.
Makes about 2 dozen rolls depending on shape

Corn Salsa from El Tovar luncheon menu

Ready to add tomato and vegetable juice cocktail, this salsa is so easy and a popular item for a party. Black beans are a favorite extra to add lots of color and taste.

Corn Salsa from page 33 Tastes & Treasures
1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste

Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.
Makes 3 ½ cups

After dinner drink

Nothing like a cool, creamy Amaretto drink to top off a meal. Brian ordered this treat of Amaretto liquer mixed with club soda, cream and garnished with vanilla beans.

Tastes & Treasures, page 192, has another yummy drink that is great for summer sipping.
Tumbleweeds
2 ounces Kahlua
1 ounce vodka
1 ounce brandy
4 cups vanilla ice cream
Process the Kahlua, vodka, brandy and ice cream in a blender until smooth. Pour into chilled Champagne glasses and serve immediately.
Serves 8

Banana, Walnut, Blueberry Muffin

Talk about sharing a muffin . . . This one fed all 6 of us traveling in the Upper Peninsula of Michigan. Made by the Byzantine Friars from the Society of St John in Eagle River, Michigan, this muffin was filled with banana, blueberries and walnuts. Although a little dry, it was worth it.

The Friars sell their home made jams, jellies, muffins and honey at the Jampot down the road from their Monastery. This store is their monetary support and tourists from all over come to their tiny shop. The line to buy their goods on a sunny Saturday afternoon was to the door.

The blueberry muffins from La Posada, pg 62 Tastes & Treasures, are moist and flavorful. Adding banana and walnuts would make them comparable to the Friar's fare.

Broiled Mahi with Putanesca Relish

Broiled Mahi Mahi with Putanesca Relish from Jared Porter – Aug 11, 2010 Valley Dish AZ Republic

It is summer in Phoenix so who turns on the oven? This fish is wonderful outdoors on the grill or inside in a pan. The recipe calls for Halibut but other firm fish like Mahi or Cod works very well. We are not fans of anchovy fillets so I eliminated them but fresh oregano and parsley more than made up in flavor.

The Cottage Place in Flagstaff serves a Tomato Caper Relish, pg 20 Tastes & Treasures, that would also be a great topping for fish.

Putanesca Relish
Ingredients
1 Garlic clove (minced)
2 tbsp jarred capers (drained, rough chopped)
¼ cup olives (a mix of green, black, and kalamata, rough chopped)
¼ cup jarred roasted peppers (drained and rough chopped)
1 (14oz.) can of crushed tomatoes (drained)
3 White anchovy fillets (minced)
Pinch of chili flakes
1 teaspoon oregano (chopped)
1 tbsp parsley (chopped)
A drizzle extra virgin olive oil
Directions
•In a mixing bowl combine all ingredients, stir until evenly incorporated. Reserve at room temperature.
Mahi Mahi
Ingredients
4 Mahi Fillet approx. (6 oz. each)
A pinch of kosher salt
A pinch of black pepper
Drizzle extra virgin olive oil
Directions
•Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Season both sides of the fish with salt and pepper. Drizzle a little oil under each piece and on top of fish.
•Bake for 4-6 minutes depending on the thickness of the fish, once the time has elapsed, turn the broiler on high and cook for another 3-5 minutes, allowing a nice crust to form on the fish.

Shrimp and Corn Fandango Salad

The Hungry Girl website has some wonderful low calorie, low fat, delicious recipes. This one can also be done with fresh corn and shrimp on the grill.

Shrimp & Corn Fandango Salad

Ingredients:
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce (or milder sauce)
1/2 cup frozen yellow corn
3 oz. cooked and chilled ready-to-eat shrimp

Directions:
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad.

MAKES 1 SERVING
PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- POINTS® value 5*

Note: Add 1/4 cup chopped avocado onto this dish and your salad will have 320 calories, 7.5g fat, and 10.5g fiber (POINTS® value 6*)

Caprese Salad with Baby Pear Tomatoes

Can't get enough of these wonderful Baby Pear Tomatoes with mozarella slices and fresh basil. Be creative with your favorite spices, green onion, parsley, finely chopped celery, balsamic vinegar and enjoy the tastes of summer.

Schnepf Farms and The Olive Mill in Queen Creek offers several choices of flavored vinegars, olive oils and dressings. You can also pick up a copy of Tastes & Treasures there.