Issue 81
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Table of Contents
Tips & Timesavers4
Sweet onions6
Delicately sweet, deliciously mild, sweet onions are in high season now. Perfect for salsas, onion rings, or delightfully profiled in our Mediterranean-inspired gratin recipe.
30-Minute gourmet grills8
Looking for ways to spice up weeknight dinners? Shrimp Tacos, Grilled Spanish Steak, and Cubano-style Burgers each with sides for full-meal deals are just the ticket.
Spicy hot fried chicken14
Hot seasoning & Hot baste16
Hot chicken skewers17
Potato pea salad / Watermelon lemonade18
BBQ Deviled Eggs with pickles & parsley20
Three Bean Pasta Salad21
Summer Fruit Slaw with lime syrup21
Blueberries22
A unique color gives this berry a rainbow of health benefits. Learn about their super qualities, then serve them up in a perfect-for-summer BBQ sauce and grilled corn salad.
Perfect omelets24
If you can scramble an egg, the perfect omelet is only minutes away! Master our technique, then give our filling options a try for a quick, impressive breakfast, lunch, or dinner.
A fresh & bright seafood menu28
Summer dining doesn't get fresher than this! Enjoy a delightful seafood menu that features a decadent radish sauce, pesto salad, and the lightest lemon pudding cakes.
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Lemon Pudding Cakes
The hands-on time for making these cakes is less than 10 minutes! They're delicious served cool, but even better when still warm from the oven.
Ingredients
2 eggs, separated
2 tsp. minced lemon zest
3 Tbsp. fresh lemon juice
2 tsp. unsalted butter, softened
3⁄4 cup sugar
5 Tbsp. all-purpose flour
1⁄4 tsp. table salt
3⁄4 cup milk
1⁄4 cup fresh blueberries
Powdered sugar
Directions
Preheat oven to 350°.
Beat together egg yolks, zest, lemon juice, butter, and sugar in a large bowl with a hand mixer on medium speed. Combine flour and salt in a separate bowl.
Add flour mixture alternately with milk to yolk mixture, beating well after each addition.
Beat egg whites in a separate bowl until stiff peaks form. Fold whites into lemon batter until incorporated.
Place four 6-oz. ovenproof ramekins or dessert cups in an 8-inch square baking pan with tall sides.
Drop a few blueberries into the bottom of each ramekin. Divide batter among ramekins, pouring batter over berries.
Pour boiling water into baking pan until water reaches halfway up the sides of ramekins. Bake for 40 minutes or until tops of cakes are lightly browned. Remove baking pan from oven; transfer ramekins to a cooling rack for 10 minutes.
To serve, sprinkle powdered sugar over tops of cakes.
Per cake: 206 calories; 2g saturated fat; 5g total fat; 39g carb.; 200mg sodium; 6g protein; 99 cholesterol; 31 sugars
Updates
Page 31: Lemon Pudding Cakes recipe
The oven temperature (350) was omitted. The first line of the instructions should read "Preheat oven to 350 degrees."
Patio dinner menu32
Simplicity and elegance are defined by this grilled steak stack menu, which also includes an all-purpose pesto, an easy-to-make pasta, and a playful French-toast based dessert.
Thai curries tonight36
If you're not already a fan of Thai foods, you will be! With our simple step-by-step directions for red, yellow, and green curries, you'll be able to toss your take-out menus for good.
Portobello mushrooms42
These hearty mushrooms make an excellent alternative to beef or chicken for dinner. Try them stuffed, grilled, or fried for a tasty meal in under 30 minutes.
Grilled pizza44
Skip the high price tag of restaurant brick-oven, gourmet pizzas. Instead, create them in your own backyard. Fire up the grill and let us show you how easy it is!
Q & A 46
Peanut butter & jam cakes48
Not your mom's peanut butter and jam! These fun little "cakewiches" are sure to please the most discriminating sweet tooth and bring out the youngster in all of us.