As we move into another season, our cooking styles will change. We’ll turn to soups, stews, chilies and oven-baked meats. To add heartier flavor to fall dishes, try this flavor-boosting secret: Roast your spices.

Spices such as cumin, coriander, cinnamon – even ground ginger – can be heated on the stovetop to release essential oils and create deeper, more aromatic flavors.

Spices burn easily, however, and the speed with which they cook varies depending on heat, pan and individual spice. For those looking to skip the time and temperature guesswork, a new group of roasted spices from the McCormick Gourmet Collection delivers the rich, fuller taste and mouthwatering aromas of roasting – without the extra effort.

• Add depth: Explore earthy flavors – and save a step in dishes calling for roasting and grinding cumin seed – by adding roasted ground cumin to Indian, Moroccan and Southwestern meals. Try it in favorite recipes for grilled steak, chili, tacos and salsas.
• Play with sweetness: Roasting cinnamon brings out a delightfully strong and sweet flavor similar to red-hot candies. It is a playful addition to mole recipes, spice rubs and sweet dishes such as yogurt, cookies and fresh fruit salad.
• Turn up the heat: With its sharper notes balanced to create a warmer, rounder flavor, roasted ground ginger is surprisingly versatile and brings a mellow sweet heat to barbecue sauces, marinades and chutneys.

Find more information and recipes using roasted spices, visit www.McCormickGourmet.com.

Roasted cumin-crusted grilled steaks with tomato relish

1 tablespoon packed dark brown sugar
1 tablespoon roasted ground cumin
1 teaspoon oregano leaves, Mediterranean
1 teaspoon Sicilian sea salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne
1 pound boneless beef sirloin or New York strip steaks (about 3/4-inch thick)
1 pint assorted colors cherry tomatoes, quartered (about 2 cups)
1/4 cup chopped red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Mix sugar, cumin, oregano, sea salt, garlic powder and red pepper in small bowl until well blended. Reserve 1 tablespoon of the spice mixture. Brush steaks lightly with oil. Rub remaining spice mixture on both sides of steaks. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, mix tomatoes, onion, oil, vinegar and reserved spice mixture in medium bowl. Cover. Refrigerate until ready to serve. Grill steaks over medium-high heat 6 to 8 minutes per side or until desired doneness. Slice steak and serve with tomato relish. Makes 4 servings.
Each serving contains:  267 calories, 15 g. fat, 24 g. protein, 9 g. carbohydrates,  57 mg. cholesterol, 560 mg. sodium, 2 g. fiber.
Note: For maximum flavor, refrigerate steaks for 2 hours after rubbing with spice mixture. Tomato relish can also be prepared earlier in the day and refrigerated until ready to serve.
Source: McCormick Kitchens

Along with schoolchildren, it’s likely the family kitchen has been on vacation, too.

Cooking duties relax some in the summer because schedules are not as hectic. But now that school is starting again, it’s time to make sure family meals are planned in addition to extracurricular activities.
Studies continue to show the benefits, for children of all ages, of having a family mealtime. Better grades, more healthful eating habits, closer relationships to parents and siblings, ability to resist negative peer pressure, resilience in the face of life’s problems - all these are outcomes of simply sharing dinner on a regular basis, according to Miriam Weinstein, author of The Surprising Power of Family Meals.
The National Center for Chronic Disease Prevention and Health Promotion reports that childhood obesity has more than tripled in the past 30 years, and research shows that eating more meals at home results in less obesity.
Turning off the TV also helps. People who watch television while eating tend to tune out their natural hunger and satiety cues, and that encourages overeating. Health tips

The American Academy of Pediatrics recommends these actions, which it says can positively affect weight in children and adolescents.

• Regularly eat family meals together.
• Prepare foods at home as a family.
• Eat five fruits and vegetables a day.
• Get one hour of physical activity a day (it does not need to be all at once).
• Limit screen time to less than two hours a day.
• Limit consumption of sugar-sweetened beverages.
• Eat breakfast daily.
• Switch to low-fat dairy products.
• Limit fast food, take-out and eating out.
• Eat a diet rich in calcium.
• Eat a high-fiber diet.

Weekday menu

Here are suggestions for a week’s worth of back-to-school dinners that can be made in 30 minutes or less.

Monday: Seashell salad with buttermilk-chive dressing
Tuesday: Grilled pork chops with cabbage and sesame slaw
Wednesday: Southwest salsa burgers
Thursday: Grilled chicken-and-veggie tortellini
Friday: Mexican-style baked red snapper

Seashell salad with buttermilk-chive dressing

8 ounces uncooked seashell pasta
1 cup frozen green peas
1/4 cup organic canola mayonnaise
1/4 cup fat-free buttermilk
1 tablespoon minced fresh chives
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups loosely packed baby arugula
1 teaspoon olive oil
2 ounces finely chopped prosciutto (about 1/2 cup)
Cook pasta according to package directions. Add peas to pasta during last 2 minutes of cooking. Drain and rinse with cold water; drain well.
While pasta cooks, combine mayonnaise and next 6 ingredients in a large bowl. Add pasta mixture and arugula; toss to coat.
Heat oil in skillet over medium-high heat. Add prosciutto; sauté 2 minutes. Drain on paper towels. Sprinkle prosciutto over salad.
Makes 4 servings - about 11/4 cups salad and 1 tablespoon prosciutto.
Nutrition information per serving: 373 calories, 14.9 g. fat, 18 mg. cholesterol, 50 mg. calcium, 45.7 g. carbohydrates, 677 mg. sodium, 13.6 g. protein, 3.6 g. fiber, 2.8 mg. iron.
from Cooking Light

Grilled pork chops with cabbage and sesame slaw

4 8-ounce bone-in pork chops (about 1 inch thick)
Kosher salt and pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves
Heat grill to medium-high. Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill pork until cooked through, 6 to 7 minutes a side.
Meanwhile, in a large bowl, combine orange juice, oil, vinegar, sesame seeds, honey and 3/4 teaspoon salt. Add cabbage and cilantro, and toss to combine. Serve with pork chops.
Makes 4 servings.
Nutrition information per serving: 265 calories, 13 g. fat, 9 g. carbohydrate, 61 mg. cholesterol, 785 mg. sodium, 24 g. protein.
from Real Simple

Southwest salsa burgers

1/4 cup finely chopped shallots
3/8 teaspoon salt
1/4 teaspoon ground chipotle chile pepper
1/8 teaspoon black pepper
1 pound lean ground round
1/4 cup refrigerated fresh salsa, divided
Cooking spray
4 1-ounce slices Monterey Jack cheese
4 Boston lettuce leaves
4 11/2-ounce hamburger buns, toasted
8 1/8-inch-thick tomato slices
Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.
Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 11/2 teaspoons salsa and 1 bun top.
Makes 4 servings.
Nutrition information per serving: 385 calories, 15.7 g. fat, 86 mg. cholesterol, 282 mg. calcium, 24.3 g. carbohydrate, 720 mg. sodium, 36.7 g. protein, 1.3 g. fiber, 4 mg. iron.
from Cooking Light

Grilled chicken-and-veggie tortellini

2 skinned and boned chicken breasts (13 ounces)
4 small zucchini, cut in half lengthwise (about 11/4 pound)
1 tablespoon freshly ground Italian herb seasoning
19-ounce package frozen cheese-filled tortellini
7-ounce container refrigerated reduced-fat pesto
2 large tomatoes, seeded and chopped
Garnish: grated Parmesan cheese
Preheat grill to 300 to 350 degrees (medium) heat. Sprinkle chicken and zucchini with seasoning. Grill both at the same time, covered with grill lid. Grill chicken 5 to 6 minutes on each side or until done. Grill zucchini 6 to 8 minutes on each side, or until tender. Remove from grill; let stand 10 minutes.
Meanwhile, prepare tortellini according to package directions. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken and zucchini. Serve immediately. Garnish if desired.
Makes 4 servings.
Source: Southern Living

Mexican style baked red snapper

14-ounce can Mexican-style stewed tomatoes, with their liquid (or use regular stewed tomatoes and add 1/4 cup salsa)
1/4 cup capers, or use 1/2 cup pitted green olives
11/2 pounds red snapper, flounder, tilapia or other white fish fillets
1 tablespoon extra virgin olive oil
Preheat oven to 325 degrees. In a large glass or ceramic baking dish, combine tomatoes and capers or olives. Top with fish fillets, and drizzle oil over fish. Bake, uncovered, 15 minutes. Spoon some tomato mixture over fish, and bake 10-15 minutes more, until fish flakes easily with a fork.
Makes 4 servings.
Nutrition information per serving: 230 calories, 6 g. fat, 65 mg. cholesterol, 580 mg. sodium, 6 g. carbohydrate, 2 g. fiber, 4 g. sugar, 36 g. protein.
from SOS! The Six O’Clock Scramble to the Rescue by Aviva Goldfarb

My cooking classes are starting again this month. On Aug. 26, I will prepare and serve items suitable for game night. After the demonstration, guests will play High Cotton, a card game. Learn about the game at www.peachandlove.com. Recipes are from Gourmet Game Night by Cynthia Nims.

Cost is $20. Hours are 6 to 7:30 p.m. at Just Us Girls gift shop, 2392 Woodhill Drive, next to Purdon Rental. Call (859) 269-0312.

If you’re taking a dish to a Fourth of July picnic, make this red, white and blue salad. Here’s a list of the colorful ingredients and their health benefits.

Red

Grape tomatoes:

What’s good about them? One cup of grape tomatoes contains 57% of your vitamin C and promotes colon and prostate health.

Other nutrients: Vitamin A, vitamin C, vitamin K, fiber, and potassium.

Disease-fighting power: Cancer, heart disease, osteoporosis, diabetes, and hypertension.

Strawberries:

What’s good about them? One cup of strawberries contains 136% vitamin C value and are a heart protective fruit, an anti-cancer fruit and anti-inflammatory fruit all rolled into one.

Other nutrients: Vitamin C, riboflavin and folate.

Disease-fighting power: Anti-cancer, anti-inflammatory and supports heart health.

Apples:

What’s good about them? One cup of apples contains 15% of the daily value of fiber, 13% vitamin C value and is good for supporting good heart health.

Other nutrients: Vitamin C

Disease-fighting power: Supports good heart health, cancer prevention and lower asthma symptoms.

White

Egg whites:

What’s good about them? High protein value. one cup of egg whites contains 26 grams of protein, the egg whites in one large egg contain 4 grams of protein, contains essential minerals including potassium, calcium, iron and zinc, contains no fat, cholesterol and no carbohydrates.
Other nutrients: Riboflavin, B12
Disease-fighting power: Supports heart health.

Jicama:

What’s good about it? One cup (raw) contains 24% of your daily value of Vitamin C, rich in folic acid, boosts the immune system.
Other nutrients: Fiber, potassium, iron, calcium.
Disease-fighting power: Heart disease, subsiding symptoms of asthma.

Tofu:

What’s good about it? Rich in calcium, protein and iron, a good vegetarian substitute of protein, contains omega-3 fatty acids, reduces bad cholesterol in the body, promotes colon health
Other nutrients: B Vitamins, iron
Disease-fighting power: Supports good heart health, cancer prevention.

Blue

Blueberries:

What’s good about them? One cup of blueberries contains 15% of the daily value of Vitamin C, and 14% of daily fiber, contains the most health protecting antioxidants of all of the fresh fruits and vegetables, promotes heart and brain health.
Other nutrients: Vitamins A, C, E, and K potassium, magnesium.
Disease-fighting power: Cancer prevention, Alzheimer’s disease.

Source: Tossed, the national salad franchise (www.tossed.com)

Watermelon hedgehog

Helpful hints . . .
Read through the directions before you start.
Drain cut watermelon and other fruit before placing it in the carving.
When removing excess flesh try to leave it in big pieces – easier for making melon balls or cubes.
Use a green dry erase marker – wipe off excess marker after making cuts.

Materials needed:
1 medium-large round seedless watermelon
Cutting board
Large kitchen and paring knives
Green dry erase marker
Toothpicks
Large bowl and spoon

Instructions
Wash the watermelon under cool running water and pat dry.

Placing the watermelon on its side, cut ¼” off the light yellow ground spot on the bottom so that it sits flat.  Be careful not to cut too deep into the white part of the rind – this would allow liquid to leak from the bottom of the carving.  Place the watermelon so that its stem will be the nose.

Find a point at the top of the watermelon about ¼ of the length of the watermelon.  Using the dry erase marker, from that point, draw vertical lines half way down both sides of the watermelon.  Then, from both points on the sides, draw horizontal lines straight to the back of the watermelon.  If you are happy with your proportion, use your knife and cut the lines. Remove this whole portion and place to the side.

Using a large spoon, scoop out the fruit from the removed section and from the base. Chop this fruit into small cubes, drain and set aside.

Use a small paring knife make many small cuts to the edges of the head and body, as shown in the photo.  These cuts should be short, small, irregular, angled, curved and almost resemble flames from a fire.  Small irregular cuts create the look of the hedgehog’s coarse coat.

Take the removed rind and cut a 1 ¾” strip from the flat end. You now have a slightly rounded strip. Cut a triangle from the center of the strip to make the nose. To attach the nose, place toothpicks just above the stem spot to both side, and slide the base of the nose over the other end of the toothpicks, rind end down. You may need to secure with an additional toothpick.  Put one in the tip of the nose and place a blueberry on the end.

Using the rest of the removed rind, cut 4 equal sized rectangles for the feet. Trim the backs of the rectangles thinner than the front, and then make two cuts on the front of each piece to create a point making the shape of a paw.  Attach with toothpicks rind end down to the bottom edges of the hedgehog as shown.

To make the ears, draw two curved triangles that come to a point into the edges of the face area where desired. Carefully cut with the paring knife.  Using your finger, gently push out the cut shape from the inside until it’s only slightly protruding, being careful not to crack or break the rind.

For the eyes, simply place 2 toothpicks slightly above the nose and put a blueberry on each end.

Finally, replace the hollow space of the hedgehog with the watermelon cubes.  Place toothpicks in the cubes at the top to create the hedgehogs’ coat.

Considering that dinner for six at an upscale restaurant might set you backwill set you back at least $500, what might $100,000 get you?
Well, according to Cathy Lewis, private chef to actress/über Kentucky fan Ashley Judd’s private chef, Cathy Lewis, a meal that starts with truffles, peaks with prime rib and ends with tiramisu.
Lewis has released the tentative menu for the dinner with Judd and University of Kentucky basketball coach John Calipari that was auctioned in January as part of the Hoops for Haiti fund-raiser. The high bidder was Paul Orberson of Lexington, owner of Fortune Hi-Tech Marketing.

Here’s the menu:
■ Hors d’oeuvres: Slow-roasted tomato tartlets with Purple Haze goat cheese and pine nuts, fried baby artichokes, Meyer lemon aioli cucumber shooters and cheddar wafers.
■ First course: Handmade pappardelle with butter de Reggiano Parmesan, shaved Umbrian white truffles, Parmigiano-Reggiano and chives.
■ Second course: A composed salad of heirloom tomatoes, roasted yellow beets, arugula, baby jewel tomatoes, Maytag blue cheese, candied spiced walnuts and frizzled leeks with basil vinaigrette.
■ Third course: Seared halibut fillet with ratatouille.
■ Fourth course: A prime rib-eye steak grilled over hickory, gratin cheddar potatoes, haricot vert, tomato fondue and smoky shallot rings.
■ A cheese and fruit course will follow.
■ Dessert: Tiramisu and coffee.

Here are some of Ashley Judd’s favorite dishes prepared by her private chef Cathy Lewis. The recipes appeared in the June 13 issue of The Tennessean.

Ashley Judd’s favorite salad

6 cups baby greens, or mache and arugula
3 red or golden beets, roasted, scored, cut into 1/4-inch slices
1 English cucumber, peeled, scored and sliced 1/4-inch thick
2 Big Boy or Jet Star or Heirloom Tomatoes, cut into quarter wedges
2 carrots, scored and sliced into 1/4-inch slices
1 bunch scallions, cut off 3 inches of green part, discard, then slice down to the white, 1/4-inch slices
1/2 pint raspberries, washed and dried on paper towel
1/2 cup walnut halves, roasted for 10 minutes in 375-degree oven
1/4 cup shredded or shaved Regianno Parmesan
Compose salad, season with kosher or sea salt, fresh ground pepper. Dress salad with dressing or vinaigrette of choice. Taste, adjust seasonings if needed.

Roasted beets

Preheat oven to 375 degrees. Scrub beets, until water running over them is clean, no traces of mud or dirt. Trim root end, leaving quarter-inch of stem and quarter thickness of root. Rub outside with a few drops of olive oil, a small sprinkle of fresh ground pepper, and kosher or sea salt.
Wrap each beet in foil, place on a cookie sheet and roast about 45 to 60 minutes for an average size beet, time will depend on the size of the beet. Golf ball size beets take 40 to 45 minutes. Tennis ball size beet take 80 to 90 minutes.
When you are able to easily slide a toothpick into the center of the beet, it is done. You want it to be tender but not too firm, tender but not mushy.
When cool enough to handle, using your hands, rub the skin off the beet, or trim with a sharp paring knife, being careful not to take off too much beet.

White balsamic & basil vinaigrette

1 shallot peeled, cut in quarters
1 small clove garlic sliced in half
1/4 cup white balsamic or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon agave syrup (low glycemic index)
10 large basil leaves
1/4 teaspoon kosher or sea salt
8-10 grinds black pepper
1/2 cup olive oil, use something fruity smelling and tasting
Place all ingredients in container, use immersion blender to emulsify. Taste, adjust seasoning as needed.

Strawberry shortcake made with scones

1/2 cup cake flour
1 cup all purpose unbleached white flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Pinch of salt
1/4 cup sugar
Zest of one lemon, finely grated
4 ounces cold, salted, organic butter, cut into cubes
1/2 cup organic half and half milk, plus a little for brushing tops
Preheat oven to 425 degrees. Set a rack on the center shelf of the oven.
Combine dry ingredients and lemon zest in mixer with paddle attachment. If no mixer, combine ingredients in a large bowl, and using a wire whip, beat the dry ingredients together with a few strokes.
Add cold butter in pieces to the dry ingredients, mix until butter is broken into flour and resembles cornmeal. If no mixer, cut butter in using a pastry cutter or two forks. Break the butter into the flour until it resembles cornmeal.
Slowly add half and half with mixer just briefly, maybe 3 or 4 revolutions just to incorporate the half and half. It is crucial not to over mix.
If not using mixer, create a well in your bowl of ingredients, add the half and half and gently incorporate. Do not over mix.
Turn dough onto very lightly floured surface, knead it once or twice, and roll out to 1-inch thickness. Cut with cutters. Place on parchment lined cookie sheet. Brush with a little half and half.
Bake in the center of the oven, 7-10 minutes, until golden brown.
Cool on rack. Makes 8 to 10 3-inch plain scones.

For variations, you can add 1 cup semi sweet chocolate chips when you are rolling out the dough. You may want to omit the lemon zest. Sprinkle the chocolate chips on top of the rolled dough, press them in slightly, the cut with cutters, following same baking instructions as plain scones.

Strawberry topping

2 quarts premium strawberries
1 1/4 cup sugar
1 pint organic heavy cream
1 teaspoon vanilla extract
If strawberries don’t smell like the luscious ripe fruit they should, consider something else that is ripe or in season. Peaches, blackberries, raspberries or a combination of all work well.
Wash berries or fruit, dry on paper towels.
If using strawberries, slice the strawberries in thick half-inch slices into a medium-sized bowl. Sprinkle with sugar to macerate the strawberries. Using a masher or something suitable, slightly mash the berries. This can be done up to four hours before serving, just make sure to refrigerate.
While berries macerate, you can whip your cream, soft peaks, add sugar slowly, whip to firm peaks.
To assemble, split 4 scones in half. Place one half in the bottom of dish, place a spoonful of strawberries and their sauce, and a dollop of whipped cream. Repeat with other half of scone. Makes 4 servings. Serve immediately.

Tapas - little dishes of bite-size food - are usually eaten before dinner. They’re served in bars all over Spain, and Americans have embraced tapas as an easy way to learn to cook Spanish food.

Fisherman’s rice

¾ cup sunflower oil
6 cloves garlic, 4 left whole and 2 finely chopped
2 dry chiles, halved lengthwise and seeded
1 onion, chopped
4 tomatoes, chopped
1 pinch saffron strands
2¼ pounds varied fish, such as monkfish, red bream and squid, cleaned, prepared as necessary and cut into bite size pieces
Generous 2¼ cups short-grain rice
Salt

Heat half the oil in a shallow heavy-base flameproof pan over medium heat. Add the 4 whole garlic cloves and the chiles and pan-fry, stirring, until they are browned. Take care with the oil, as chiles burn very easily. Use a slotted spoon to remove them from the pan and set aside.

Stir the onion into the hot oil and pan-fry. Add three-quarters of the tomatoes and leave both ingredients to pan-fry. Crush the remaining garlic in a mortar with the saffron and salt, which prevents the garlic slipping, then add a little water. Pour this into the tomato mixture.

Add the fish to the pot with 2 2/3 quarts cold water and season with salt. Slowly bring to a boil, then reduce the heat to low and let simmer over low heat for a couple of minutes, just until all the fish is cooked through. Remove the pot from the heat and gently strain. Keep the fish warm and reserve the cooking liquid.

Heat the rest of the oil in a skillet or frying pan over medium heat. Add the remaining tomatoes and pan-fry. Add the chopped garlic and the rice and stir around, pan-frying everything together for a couple of minutes. Stir in 5 cups of the reserved fish stock and taste to see if the dish needs seasoning, but the stock should be quite salty. Bring to a boil, then let simmer for about 25 minutes until the rice is tender and the liquid has been absorbed. Let stand for 3 or 4 minutes and serve the rice in one dish and the fish in another. Makes 6 servings.

From The Book of Tapas by Simone and Inés Ortega, published by Phaidon Press, 2010, $39.95, www.phaidon.com.

The elements of a traditional southwestern breakfast, such as over-easy eggs, salsa, black beans and ripe avocado, make an excellent mid-week meal. It’s ready in about 35 to 40 minutes.

Nuevos huevos rancheros

1 tablespoon olive oil
1 medium onion, diced
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon lime juice
1 cup chunky salsa or pico de gallo, divided
1 (16-ounce) box Mrs. T’s® potato and cheddar pierogies
1 tablespoon butter
4 large eggs
1 ripe avocado, seeded, peeled and sliced
Lime wedges, cilantro sprigs

Heat oil in small skillet over medium heat. Add onion; cook until just tender; about 5 minutes, stirring frequently. Stir in cumin and salt; cook 1 minute, stirring constantly. Stir in black beans, lime juice and ½ cup salsa.

Sauté pierogies as box directs; keep warm. Melt butter in 12-inch skillet over medium heat. Break eggs into the skillet; cook until the whites have set, but the yolks are still loose and runny.
To assemble the dish, spoon ¼ cup black bean mixture on serving plate; top with 3 sautéed pierogies. Top eggs with remaining salsa. Garnish with avocado slices, lime wedges and cilantro sprigs.  Makes 4 servings.

A garden party is a great way to celebrate spring in Kentucky’s capital city. The Hidden Treasures of Frankfort garden party, from 5 to 7 p.m. Friday, May 14, will be at the Orlando Brown House, 202 Wilkinson Street in Frankfort.
The party will benefit Liberty Hall Historic Site and the Garden Club of Frankfort. Tickets for the garden party are $25. Call (888) 516-5101.  The menu includes: Baby hot Browns, fresh asparagus spears with garlic cream, spicy Jack cheese crisps, basil-tomato bruschetta, creamy citrus tartlets, fresh fruit kebabs, cream cheese pound cake, and chocolate brownie bites.

The home and garden tour will be from 10 a.m. to 5 p.m. Saturday and noon to 4 p.m. Sunday. Go to www.visitfrankfort.com. Tickets are $15. Call (502) 227-2560.

Baby hot Browns

24 pumpernickel party rye bread slices
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1 cup milk
11/2 cups diced cooked turkey
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup freshly grated Parmesan cheese
6 bacon slices, cooked and crumbled

Arrange bread slices on a lightly greased baking sheet. Bake at 500 degrees for 3 to 4 minutes. Melt butter in a saucepan over low heat; add flour, and cook, whisking constantly, until smooth.  Add Cheddar cheese, whisking until cheese melts. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly.
Stir in turkey, salt, and pepper. Cover and chill, if desired. Top bread slices evenly with warm cheese mixture. Sprinkle evenly with Parmesan cheese and bacon. Bake at 500 for 2 minutes or until Parmesan is melted.  Makes  2 dozen.
Source: Southern Living 2000 Annual Recipes

Creamy citrus tartlets

2 (2.1-ounce) packages frozen mini phyllo pastry shells
1 cup whipping cream, divided
1/3 cup orange curd
1/2 teaspoon almond extract, divided
1/3 cup lemon curd
Garnish: fresh mint leaves

Bake pastry shells according to package directions; cool completely. *Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon mixture evenly into half of pastry shells.
Beat lemon curd, remaining 1/2 cup cream, and remaining 1/4 teaspoon extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Makes 30 tartlets
Note: For testing purposes only, we used Dickinson’s Orange and Lemon Curd.
Source: Southern Living 2002 Annual Recipes

This salad can be served hot, but it’s better if cooled to room temperature. It stores well in the fridge for a week, but let it warm to room temperature before serving.

Flat leaf parsley has a more intense parsley flavor than the curly sort. If you think an entire serrano may make the salad too hot, use a quarter of the pepper and taste the result. Add more minced serrano if needed.

Spicy pasta salad with olives and feta

1 serrano pepper, minced
1/2 cup chopped Italian flat-leaf parsley
2 cloves garlic, minced
1 tablespoon fresh oregano
1 tablespoon capers
1/4 cup extra virgin olive oil
4 ounces feta cheese, crumbled
12 black oil-cured olives, pitted and chopped
1/2 cup diced ripe red bell pepper
Freshly ground black pepper to taste
Pinch of salt
2 bay leaves
10 ounces pasta (penne rigate, fusilli, or conchiglie)
1 small red onion, thinly sliced into rings

In a serving bowl, place the serrano pepepr, parsley, garlic, oregano, capers, oil, feta, olives, bell pepper, and black pepper.

Place a large stock pot over medium-high heat and add a pinch of salt. Add the bay leaves. Add the pasta and cook utnil al dente. Add the onion rings during the last minute of cooking. Drain the pasta and onion in a colander, removing the bay leaves. Pour the pasta-onion mix into the serving bowl and toss to mix. Makes 4 servings.

Source:

The Big Summer Cookbook by Jeff Cox