Friday, July 15, 2011

Brandywines in the Spotlight!

More recipes from my collection of Dinner Entree Salads for Two! Enjoy!


Paula George

1 lb. Brandywine Heirloom tomatoes (about 3 medium),
Peeled and cut into eighths
¼ cup Vodka
1 Tablespoon sugar
1 Tablespoon tomato paste
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
A few dashes of Tabasco or hot sauce
¼ teaspoon celery salt
¼ teaspoon fresh ground pepper
Directions:Press tomatoes through a sieve, discard seeds. Gently stir
In remaining ingredients. Pour mixture into an 8”x8” glass
Dish. Let stand at room temperature for about 15 minutes
Until foam subsides. Stir gently with a fork. Freeze mixture,
Uncovered 30 minutes; stir gently with a fork; cover and
Freeze until solid (about 3 hours). To serve, scrape surface
With fork to break up ice crystals into a granular consistency.
Spoon into large cocktail or martini glasses. Garnish rim with
A lime slice.


Paula George

6 strips of bacon, cooked crisp and crumbled (can use pre-cooked
Bacon, heated and crumbled or ½ jar of Hormel Real Bacon Bits)
3 cups red leaf lettuce, torn into bite-size pieces
1 large Brandywine Heirloom tomato, cut into thin wedges
1/3 cup grated Sharp Cheddar Cheese
1 cup Sourdough croutons (purchased or homemade)
Homemade: Cubes of bread, drizzled with olive oil, salt and pepper;
Sautéed in skillet over medium heat for 10-12 minutes until golden.
Thick Ranch Dressing, about ½ cup (Purchased in the Produce Section)
Directions:Divide lettuce on two plates. Arrange tomato wedges around edges.
Spoon large dollop of Ranch dressing in center of lettuce. Working from
Center out, arrange cheese, bacon bits and croutons.

Proscuitto Sage Cream Sauce

This is a wonderful sauce for pasta of any kind! It can be served with ravioli, gnocchi, fettucine or tortellini!

Proscuitto Sage Cream Sauce
from mecookin

3 Tbsp. extra virgin olive oil
3/4 cups minced shallots
1 lb. proscuitto sliced into thin strips
1 cup white wine
5 cups heavy cream
1/3 cup julienned fresh sage
3/4 tsp. white pepper
1-1/2 cups grated Romano cheese

Saute shallots and proscuitto in large skillet with olive oil. Add white wine and reduce by one half. Add heavy cream, sage and white pepper. Cook about 5-7 minutes until thickened. Stir in Romano cheese.
Serve over your favorite pasta!