.. Marinated butterflied leg of American lamb, grilled to
perfection, feeds a crowd deliciously. It’s easy. Try MintRaspberry Marinade to complement lamb’s rich flavor.
Combine 1/3 cup olive oil, 2 tablespoons raspberry vinegar,
1 tablespoon chopped fresh mint and 1 minced garlic clove.
.. Sweet Northwest cherries, available June through August,
are nutrient dense and loaded with important antioxidants. Choose firm, plump, shiny cherries and store in the refrigerator, ready for healthy snacking or to toss into a salad for
a flavor and nutrition boost. Cherries can even be grilled
(see recipe below)!
.. A star-shaped pan and cookie cutters instantly say Fourth
of July. The pan does double duty for baking (or freezing if it’s ice cream) and serving. Cookies become “pop stars” when sticks are attached to the back. Use red, white and
blue sprinkles, sugars and picks to give desserts that starspangled sparkle.
All-American Grilled Butterflied Leg of American Lamb
Makes 10 to 12 servings
1 boneless butterflied leg of American Lamb,
well-trimmed (about 5 to 6 pounds)
1/2 cup frozen apple cider or apple juice concentrate,
1/3 cup Dijon mustard
3 tablespoons olive oil
2 tablespoons dry mustard
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
4 cloves garlic, minced
Kosher salt and pepper
Combine all marinade ingredients adding salt and pepper to taste.
Sprinkle both sides of lamb with additional salt and pepper. Place in glass dish or large resealable, food-safe plastic bag. Spread marinade over top of lamb to coat. Cover dish with plastic wrap or seal bag and chill at least 2 hours or as long as overnight.
Preheat grill to medium heat and spray grill rack with nonstick spray. Place lamb on grill; reserve marinade. Grill approximately 15 minutes on each side brushing with marinade, until thermometer registers 135°F. Transfer lamb to platter. Cover loosely with foil; let rest 10 minutes. Internal temperature of lamb should rise another 10°F to reach 145°F (medium rare). Carve lamb thinly.
Note: To butterfly lamb, purchase boneless leg of American Lamb, cut it open horizontally, unfold and spread out flat; it should resemble a butterfly. Trim excess fat. Or, ask your butcher to bone and butterfly the lamb leg.
American Lamb Grilling Guide
Butterflied Leg (4 to 7 pounds) 40 to 50 minutes
Loin Chops (1 inch thick) 9 to 10 minutes
Cubes for Kabobs (1-inch pieces) 7 to 12 minutes
Lamb Patties (1/2 inch thick) 5 to 12 minutes
.. Marinate leg, chops or kabobs, covered, in refrigerator 2 hours up to 24 hours. .. Grill lamb about 4 inches above medium coals; turn occasionally.
.. Allow lamb to “rest” before serving so juices can settle – 5 minutes for chops; 10 to 15 minutes
for larger, thicker cuts. As lamb rests, internal temperatures rise 5° to 10°F. Serve leg, chops and kabobs at an internal temperature of at least 145°F (medium rare) and burgers at 160°F (medium). For most accurate results, use a thermometer to check temperature.
Star-Spangled Black Forest Ice Cream Cake
Makes about 12 servings
2 packages (approximately 21 ounces each)
family-size brownie mix, divided
Eggs, oil and water needed to prepare
12 cups vanilla ice cream, divided
Patriotic Confetti Sprinkles
Preheat oven to 350°F. Spray Star Pan with vegetable pan spray.
In large bowl, prepare 1 brownie mix following package instructions; pour into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool in pan on cooling grid 10 minutes. Remove from pan and cool completely.
Spread 6 cups ice cream evenly into star pan. Return cooled brownie to pan; top with remaining ice cream, spreading top smooth. Freeze until firm, at least 4 hours.
Meanwhile, line 13×9-inch baking pan with parchment paper, extending 2 inches above edge of pan; spray with vegetable pan spray. Prepare remaining brownie mix following package instructions; pour into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool completely in pan. Remove brownie from pan using parchment paper to lift from the pan. Cut into star shapes using different sizes of star cutters.
To serve, arrange and stack brownies on top of ice cream; add confetti sprinkles. Serve with Grilled Northwest Cherries.
Sizzling Grilled Northwest Cherries
Makes 4 servings
4 cups Northwest fresh sweet cherries,
pitted if desired
3 tablespoons packed light brown sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur or orange
Place cherries on large square of heavy-duty aluminum foil. Sprinkle with brown sugar and orange zest. Add orange liqueur. Wrap cherries with double fold. Fold both ends to make tightly sealed packet.
Place packet on grill over medium heat. Grill 10 to 12 minutes or until cherries are thoroughly heated but still firm. Remove cherries from packet and serve with Black Forest Ice Cream Cake.
Note: Recipe can be doubled.
4th of July Cherry, Cheese & Greens Salad
Makes 4 servings
2 quarts mixed baby greens
2 cups pitted Northwest fresh sweet cherries
1 cup (4 ounces) small fresh mozzarella
Balsamic Vinegar Dressing (recipe below)
1/4 cup torn fresh mint leaves
Toss greens, cherries and cheese to distribute ingredients evenly. Add 1/4 cup Balsamic Vinegar Dressing and toss to coat. Top with mint.
Note: Recipe can be doubled.
Balsamic Vinegar Dressing
Makes about 1/2 cup
Combine 1/4 cup balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon each salt and grated lemon peel, and 1/4 teaspoon fresh ground pepper. Slowly whisk in 1/4 cup olive oil.
Patriotic Pizzazz Cookie Pops
Makes about 3 dozen 3-inch cookies
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
White Candy Melts brand confectionery
Red and blue colored sugars, patriotic
nonpareils, patriotic sprinkles, flag icing
Preheat oven to 400ºF.
In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip star cookie cutters in flour before each use; cut a variety of star sizes.
Bake cookies on ungreased cookie sheet 6 to 7 minutes for small cookies, 8 to 10 minutes for larger cookies, until cookies are lightly browned. Cool on cookie sheet 2 minutes; remove to cooling grid and cool completely.
Decorate as desired by dipping cooled cookies into melted candy or pipe melted candy along edges of cookies; sprinkle immediately with colored sugars, nonpareils or sprinkles. Attach icing decorations with melted candy; let dry. Attach cookie sticks to backs of cookies with melted candy; let dry.