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Grilled Lamb Chops with Lemon Crema
THE CHEF AND OWNER OF GOOD STUFF EATERY IN CHICAGO SERVES UP A HOLIDAY DISH YOU’LL COME BACK TO AGAIN AND AGAIN
4 sprigs thyme
2 sprigs rosemary, chopped
5 garlic cloves, smashed
½ tsp. ground cumin
½ tsp. cayenne pepper
½ cup extra-virgin olive oil
2 lbs. lamb loin chops
½ tsp. kosher salt
¼ tsp. ground black pepper
1. In a large bowl, combine first five ingredients. Add the olive oil and whisk to combine. Place the lamb chops in a gallon-size plastic storage bag. Pour the marinade into the bag, seal, and toss to combine. Let the chops marinate in the fridge for 2 hours, or up to overnight.
2. Preheat a grill or grill pan over medium-high heat. Remove the lamb from the marinade and pat to dry. Season both sides with the salt and pepper. Place the chops on the grill, reduce the heat to medium, and cover. Cook for 3 to 4 minutes, flip the meat, and cover to cook for another 3 to 4 minutes. Serve with lemon crema (see right).
Prep time: 15 minutes
Cook time: 10 minutes
Combine ½ cup Greek yogurt, 1 tbsp. sour cream, 1 tbsp. lemon juice, ½ tsp. lemon zest and ½ tsp. honey in a large bowl. Season with ½ tsp. salt and ¼ tsp. ground black pepper, and whisk well to combine.
Pea Pesto & Mozzarella Bruschetta
THE CHEF AND AUTHOR OF GOOD FOOD, GOOD LIFE SHARES A RECIPE FULL OF ‘VIBRANT, FRESH FLAVOR’
‘Peas are one of my favorite ingredients, and this is a nice dish to enjoy with a glass of bubbles before Easter lunch or dinner,’ says Stone.
1 cup loosely packed basil leaves
1 cup loosely packed mint leaves
9 tbsp. extra-virgin olive oil, divided
1½ tsp. grated lemon zest
1 tbsp. lemon juice
1 tsp. kosher salt, divided
4 thick slices ciabatta bread
2 tbsp. minced shallots
1 tsp. minced garlic
1½ cups fresh English peas
4 oz. burrata or fresh mozzarella, at room temperature
1/8 tsp. ground black pepper
¼ cup grated Parmesan cheese
1. In a food processor, combine the basil, mint, 5 tbsp. oil, lemon zest, lemon juice and ¼ tsp. salt, and process until nearly smooth, about 1 minute. Leave the mixture in the food processor.
2. Heat a grill or grill pan over medium-high heat. Drizzle 2 tbsp. oil over both sides of the ciabatta and season with ½ tsp. salt. Grill the bread for about 3 minutes per side, or until lightly toasted and grill marks form. Transfer to a serving platter.
3. In a skillet over medium heat, add the remaining 2 tbsp. oil, then add the shallots and garlic; sauté for 2 to 3 minutes, or until tender and translucent. Add the peas and cook for 3 to 5 minutes, or until they are cooked through but still bright green and crisp-tender. Remove from heat.
4. Place one half of the warm pea mixture into a large bowl, and add the other half to the pesto in the food processor. Pulse 12 to 15 times until the peas are coarsely chopped. Transfer the chopped peas mixture to the bowl of whole peas and fold to combine.
5. Divide the burrata or mozzarella among the ciabatta slices, and season with salt and pepper. Spoon the pesto on top, sprinkle with Parmesan, and serve immediately.
Prep time: 20 minutes
Cook time: 10 minutes
Glazed Orange Pound Cake
SAVE ROOM FOR THE SALLY’S BAKING ADDICTION BLOGGER AND COOKBOOK AUTHOR’S ‘IRRESISTIBLE’ DESSERT
Bring cold eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
1½ cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
½ cup unsalted butter, softened
1 cup sugar
2 eggs, at room temperature
1½ tsp. vanilla extract
¼ cup fresh orange juice, divided
2 tbsp. orange zest
½ cup milk, at room temperature
1 cup confectioners’ sugar, sifted
1. Preheat oven to 350°. Grease and flour an 8-by-4-in. loaf pan.
2. Whisk the flour, baking powder and salt together in a medium bowl, and set aside. Using a mixer on medium speed, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla until combined, then beat in 2 tbsp. of orange juice and the orange zest. Slowly add the flour mixture to the wet ingredients, alternating with the milk, until combined.
3. Pour the batter into the loaf pan, and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and let the cake cool completely on a wire rack.
4. For the glaze, whisk the remaining 2 tbsp. of orange juice and the confectioners’ sugar together until smooth. Drizzle over cooled cake, and sprinkle with a little orange zest before serving.
Prep time: 15 minutes, plus cooling
Cook time: 45 minutes
See more of Sally’s easy baking recipes on her exclusive people.com blog!