Blueberry and wild rice salad

My mom used to make a fantastic blueberry and wild rice salad that we would often have on picnics. Her picnics were fabulous, with several different salads, cheese and fruit, and a wonderful dessert. I don't think we still have her recipe for her salad but I found one online that was similar. I served it with some salmon and it made a delicious supper!
1 cup wild rice
2 cups nonfat chicken broth
1/4 cup chopped hazelnuts
1/2 cup dried cranberries
3/4 cup dried apricots, chopped
1/2 cup chopped red onion
1/4 cup lime juice
2 Tbsp. honey
1 1/2 tsp. grated fresh ginger
1 tsp. grated lime peel
6 Tbsp. olive oil
salt and pepper to taste
1 cup blueberries
8 oz mixed greens

recipe directions
Wash the wild rice. Combine the rice with chicken broth and enough water to cover by 1 inch in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer until rice is tender, about 40 min. Drain and cool. Stir in hazelnuts, cranberries, apricots and red onion.

Prepare dressing: In a small bowl whisk together the lime juice, honey, grated ginger lime and lemon peel. Gradually whisk in the olive oil. Season to taste with salt and pepper.

Pour over the rice and mix well. Gently fold in the blueberries. Arrange greens on a platter and mound rice on top.

Classic vanilla cake with mascarpone frosting and raspberries--Jason's birthday cake

I've been making this for Jason's birthday for several years now. It is heavenly!
Ingredients:
1 C. unsalted butter, softened
3 C. cake flour
1 Tbs. plus 1 tsp. baking powder
3/4 tsp. salt
1 3/4 C. granulated sugar
Seeds scraped from 1 vanilla bean, or tsp. pure vanilla extract (*I always use the vanilla bean)
1 C. whole milk
6 large egg whites, at room temperature

Frosting:
1 lb Mascarpone cheese, at room temp
2 C. heavey cream
2/3 C. granulated sugar
seeds from 1 vanilla bean or 2 tsp pure vanilla (The vanilla bean really makes it pretty with the little flecks of vanilla)
pinch table salt

Fresh Rasberries



Directions:
For the cake: Preheat oven to 350 degrees. Grease the bottom and sides of two 9 inch round cake pans. LIne the bottoms with parchement and lightly flour the sides. (I didn't do this because I have good, non stick pans).
Sift together cake flour, baking powder, and salt.
In a large bowl, beat butter until smooth. Add 1 1/2 C. of the sugar and teh vanilla. Continue beating until combined and fluffy. On low speed, add 1/3 of the dry ingredients at a time, alternating with 1/2 cup of the milkat a time, beginning and ending with the flour.
In a medium bowl, beat the egg whites until soft peaks form. Add remaning 1/4 C. sugar. Continue beating until the whites from medium firm peaks. Scoop about 1/4 of the whites and stir them gently into the cake batter to lighten it. Gently fold in the remaining whites until just blended.
Scrape the batter into prepared pans. Bake until top are light brown and cakes are done, about 30 minutes. Set pans on rack and let cool 15 minutes. Invert the layers onto the rack. Let cool completely.

Frosting: In a medium bowl, combine the mascarpone, cream, sugar, vanilla, and salt. Beat on low speed until almost smooth about 30-60 seconds. Bet on medium high speed until the mixture is thick and holds firm peaks, another 30-60 seconds. Try not to overbeat or it will look grainy (I did this)

Assemble cake by putting one layer on a cake plate. You probably will need to take a bread knife and slice off the top to make it flat (a yummy treat for the cook). Spread about 2 C. of teh frosting over this layer. Arrange half the berries on it. Put the second layer on. Apply a very thin layer of frosting to seal in crumbs. chill for 5 minutes. Spread the remaning frosting over the top and sides of the cake. Top with rasberries. Refrigerate cake for 4 hours or up to 2 days. Bring it out about a half hour or hour before serving it to get it to room temperature. Enjoy.


Number Of Servings:12

Corn on the cob with basil parmesean butter

This is one of our absolute favorite recipes. Anything with basil does it for me. We don't always grill the corn, but if you want to that makes it even more summery.

Ingredients:
1/4 C. unsalted butter, softened.
1/4 C. freshly grated parmigiano-reggiano cheese
2 Tablespoons finely chopped fresh basil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. granulated garlic

4 ears corn, husked

Directions:
1. To make butter: in a small bowl, mash the butter
ingredients together with the back of a fork, and then stir to
distribute the seasonings throughout the butter.
2. Brush about 1 Tbps. of the seasoned butter all over each
ear of corn. Grill over Direct medium heat until browned in
spots and tender, 10-15 minutes, turning occasionally. (Or
just boil for 10 minutes or less) Serve warm with the remaining butter
spread on the corn.

This butter is good on anything--bread, veggies, meats, etc.

Chicken Pasta Salad

For lunch in Vermont I made this huge chicken pasta salad. I got the recipe from my friend Laura:

Pasta Cranberry Salad

½ package colored spiral pasta (cook, rinse and drain)

½ package bow tie pasta (cook rinse and drain)

1 20-oz can pineapple tidbits (drained)

2 small cans water chestnuts (drained and chopped)

2 cups chopped celery

4 green onions, chopped

1 package raisins or dried cranberries

1 cup cashew nuts or sunflower seeds

1 cup red seedless grapes, halved

4 chicken breasts, cook and diced

1 13-oz bottle cold slaw dressing with one cup of mayo added

Toss and chill. Makes a very large salad.

Bluebery zuchinni bread

For breakfast in Vermont we made blueberry zucchini bread . I got the recipe from a site called "My baking addiction" which I can't visit very often or I am too tempted to make all the treats!
I used half whole wheat flour like the recipe suggested. The zucchini makes it so moist. I had gotten to zucchini from a local farmers market (all was organic) and the blueberries were local too, so that was fun.
Jason also made his famous eggs (well, they are famous in our house). He mixes cream cheese in so they are extra creamy.
We also had some fresh fruit.