mint

Lemon Curd Tarts

Festive Food Gifts: Lemon Curd Tarts! Attention all lemon lovers. There comes a time in every woman’s life when she is in dire need of a sweet-tasting dessert. I have a secret that will blow your mind. Go halfway down the bakery aisle at your favorite grocery store and keep your eyes wide open along the top row of jars. In between the maraschino cherries and the blueberry pie filling is a small jar of gourmet lemon curd. Grab it fast. If you need to glance at the list of ingredients, be my guest. You’ll find lemon, eggs, butter, sugar, and usually tapioca starch as a thickening agent. All good stuff, in my opinion. Buy it, refrigerate it, and guard it like the holy grail. Read on and you’ll understand why. 

LEMON CURD TARTS

Ingredients:

15-count box frozen phyllo shells, thawed

10-ounce jar lemon curd

1/2 pint fresh blackberries

Mint leaves, for garnish

Instructions:

Preheat oven to 350°. Remove phyllo shells from packaging. Place empty shells on a rimmed baking sheet. Bake 3-5 minutes until crisp. Allow shells to cool before filling. Rinse blueberries and pat dry with a paper towel. Place a dollop of lemon curd in each phyllo shell. Add a blackberry. Garnish with a mint leaf. Place the pretty lemon curd tart on a serving tray. Repeat with remaining shells until all are filled. Serve immediately. Refrigerate any leftovers. 

Za’atar Feta Dip

What’s Cooking in Gail’s Kitchen? Food Plating: Za’atar Feta Dip! It’s time to shake up the party with an appetizer favorite that won’t just sit on the table and be ignored. There’s no need to announce this popular Middle Eastern spice since, you know, people could likely turn up their noses and walk away. The secret is to pique their curiosity by making it look enticing. However, if you’re cornered into revealing this secret ingredient, simply mumble your way through za’atar’s blend of ingredients like oregano, marjoram, and thyme. As your voice trails off, they’ve already scooped up enough to slather on a chip and take a bite. It’s earthy. It’s tangy. It’s lusciously smooth and creamy. Now they suddenly want more. 

ZA’ATAR FETA DIP 

Ingredients: 

6 ounces feta cheese, crumbled

4 ounces cream cheese, softened 

1/3 cup Greek yogurt

2 tablespoons honey

1 clove garlic, minced

1 teaspoon za’atar seasoning

1 tablespoon pistachios, roughly chopped

Fresh mint, for garnish

Raw Honey, for garnish 

Instructions: 

In a food processor, combine feta cheese, cream cheese, Greek yogurt, honey, minced garlic, and za’atar seasoning. Blend on High setting until smooth. Scoop mixture into a serving dish and smooth with a spoon. Make a small well in the center and fill with additional honey. Garnish with crushed pistachios, fresh mint, and a sprinkling of za’atar seasoning. Serve with mini pretzels or toasted bagel chips. 

X-traordinary Pomegranate Rice Cake

What’s Cooking in Gail’s Kitchen? Food Plating: X-traordinary Pomegranate Rice Cake! No matter the time zone you live in, your internal clock lets you know when hunger pangs are tugging at your tummy. Before you grab a sugar-glazed donut or soft chewy cookie, step back a minute to visualize all the possibilities a rice cake provides. As a base, rice cakes come in all varieties: multigrain, white rice, brown rice, apple cinnamon, caramel, honey nut, organic, salt-free and so on. Spreadable are just as surprising: whipped cream cheese, almond butter, hummus, cottage cheese, peanut butter, hazelnut spread, mashed avocado, frosting, or marshmallow creme. You get the idea. Lastly, the toppings can be anything from fresh fruit, smoked salmon, hard-boiled eggs, bell peppers, assorted nuts, coconut flakes, mini cucumbers, grilled veggies, radishes, and spices. The crowning feature is the garnish of course: fresh mint, chopped herbs, chia sprinkles, sesame seeds, bacon crumbles, crushed espresso beans, or capers.  If your mind isn’t spinning with ideas, you must not be hungry. No worries. Munchtime cravings have a way of stopping back to remind you. 

X-TRAORDINARY POMEGRANATE RICE CAKE 

Ingredients: 

1 puff rice cake, any variety 

1-2 tablespoons whipped cream cheese

1 heaping tablespoon pomegranate seeds

Fresh mint leaves, for garnish

Instructions: 

Spread whipped cream cheese onto the puffed rice cake; swirl. Top with pomegranate seeds. Add mint leaf snips, if desired. Serve immediately and enjoy. 

Island Green Tropical Smoothie

What’s Cooking in Gail’s Kitchen? Food Plating: Island Green Tropical Smoothie! Remember those dashboard Hula Girls that sashayed with every turn you made while driving? I always thought they were cute and made me dream about going to Hawaii someday. My childhood wish came true later on when my husband and I visited the island of Kauai for eight straight years, spending 3 months each trip. That is, until Covid hit and the island shut down tourism due to its vulnerability. At that time we moved permanently to SW Florida, without regrets. Since I still love exploring antique shoppes with vintage collectibles, imagine my surprise when I recently came across this mid-century Hula Dancer cast iron bottle opener. Its natural patina and rustic appearance reminded me that life can be topsy-turvy leaving battle scars in its wake. Everyone has ups and downs; yet happiness can still be found in smaller things. Enjoy the journey. 

ISLAND GREEN TROPICAL SMOOTHIE

Ingredients:

I cup frozen banana slices

1/2 cup pineapple chunks, frozen

1/2 cup mango chunks, frozen

1 avocado, peeled and pit removed

1 cup coconut water

Mint, for garnish

Instructions:

In a blender, combine frozen banana slices, frozen pineapple chunks, frozen mango chunks, and fresh avocado. Blend on High setting for one minute, or until smooth. While blender is running, add the coconut water to mix well. The texture will be creamy and thick. Pour into a tall glass or dessert dish. Garnish with fresh mint leaves. Serve immediately. 

Zuzu’s Peach Sparkler

What’s Cooking in Gail’s Kitchen? A Cut Above: Zuzu’s Peach Sparkler! Attention peach-lovers. For a refreshing cocktail, sit up and take notice. This simple, but elegant mixture can be the star attraction at your next brunch or afternoon happy hour. The recipe is for one drink, but can easily be made while chatting with your friends and family as they gather around the bar. Zuzu’s Peach Sparkler can also be topped off with a bubbly ginger beer, seltzer water, or splash of prosecco. The vibrant color practically screams, “Let’s kick back and have a great time. You’re worth it!”

ZUZU’S PEACH SPARKLER 

Ingredients: 

1 half peach, crushed

1 lemon wedge

1 orange wedge

2-3 mint leaves

1 1/2 ounce cognac

1/2 ounce peach schnapps 

1 1/2 teaspoon simple syrup

Peach slices, for garnish

Fresh mint sprig, for garnish

Instructions: 

In a cocktail shaker, combine the crushed peach, lemon wedge, orange wedge, and mint leaves. Muddle together. Add ice cubes, cognac, peach schnapps, and simple syrup. Shake until completely chilled. Strain sparkler into a cocktail glass filled with crushed ice. Add peach slices for presentation. Garnish with fresh mint sprig. Serve immediately. 

Zenergy Avocado-Blue Smoothie

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Zenergy Avocado-Blue Smoothie! This recipe will turn you “green with envy”, so to speak. Because the ripe avocado tends to be smooth and creamy, it needs added flavor for pizzazz. Hence, bananas and blueberries enter the picture. I typically have frozen banana slices in the freezer, measured by the “one-banana-per-freezer-bag” method. It not only chills the smoothie, but it actually keeps it cold until you’ve finished drinking it. The touch of sweetness comes from the agave nectar. Before you turn up your nose and head the other way, give it a chance. You may find yourself receiving a pat on the back for such a healthy morning choice. 

ZENERGY AVOCADO-BLUE SMOOTHIE

Ingredients:

1 ripe avocado, pit and skin removed

1 medium banana, cut into slices

1/2 teaspoon lemon juice

1/4 cup broccoli micro-greens

1/4 cup blueberries

1/4 cup milk

1 teaspoon vanilla extract 

1 tablespoon agave nectar

Fresh mint leaves, for garnish

Instructions:

Slice the avocados in half. Put the flesh into a blender. Add banana slices, lemon juice, broccoli micro-greens, blueberries, milk, vanilla extract, and agave nectar. Pulse in blender until smooth. Pour smoothie into two glasses. Top with fresh blueberries; garnish with mint leaves. Serve immediately. 

Derby Pie

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Derby Pie! Chocolate, nuts, and bourbon…..oh my! Not everyone gets excited about desserts infused with a little bourbon. I find the hints of caramel slightly smoky with the crunch of nuts simply irresistible. For those who aren’t sure, the alcohol in the bourbon bakes off naturally, leaving behind a restaurant-worthy gourmet treat. Serve warm with a scoop of ice cream or a dollop of whipped cream. I’m told in the right circumstance, some cooks even garnish it with a sprig of fresh mint. Go Horse! 

DERBY PIE

Ingredients:

1/2 cup butter

1 cup sugar

3 eggs

3/4 cup white corn syrup

1/4 teaspoon sea salt

2 tablespoons flour

1 teaspoon vanilla extract

1 cup chocolate bits 

1/2 cup walnuts, chopped

2 tablespoons bourbon

10” unbaked pie shell

Instructions:

Preheat oven to 325°. Spray the pie plate with nonstick oil. Form the pie crust into the pie plate. Set aside. Cream butter while gradually adding the sugar. Mix well. Add eggs, white corn syrup, sea salt, flour, and vanilla extract. Stir until combined. Fold in chocolate bits, chopped walnuts, and bourbon. Pour into prepared pie crust. Bake 40-50 minutes, or until set. Garnish with whipped cream, if desired. Serve. 

Yogurt Berry Freeze

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Yogurt Berry Freeze! Be innovative with this do-it-yourself homemade frozen yogurt dessert. It’s so unbelievably easy, you may find yourself experimenting with different depths of flavor throughout the year. Substitute your fruit of choice or go chocolaty with brownie pieces and mini morsels. Maybe you prefer a vanilla base with sprinkles. I bet you can come up with some ideas of your own. You can thank me later. 

YOGURT BERRY FREEZE

Ingredients:

3 cups Greek yogurt

1 cup frozen strawberries, thawed

3/4 cup powdered sugar

1 tablespoon corn syrup

Fresh peppermint leaves, for garnish

Instructions:

In a large bowl, combine Greek yogurt, thawed strawberries, powdered sugar, and corn syrup. Transfer mixture into a one-gallon ziplock freezer bag, squeezing out the air. Place flat in freezer. Every hour, remove the bag from the freezer and press down to break up icy bits. Repeat until mixture is frozen. Use a rolling pin, if necessary. When the contents are completely frozen, use an ice cream scoop to form balls of frozen yogurt. Serve in dessert dishes. Garnish with peppermint leaves. 

Yo-Yo Strawberry Froyo

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Yo-Yo Strawberry Froyo! During strawberry season, there are so many ways to serve this jubilant fruit without getting bored. Once one has made a couple jars of jam, a strawberry rhubarb pie, bakery-style muffins, and angel food shortcake, the list goes on. Strawberries are a nice addition to a spinach salad. They also present a festive twist on the classic margarita to offset a platter of tortilla chips and salsa. If you’ve had your fill of strawberries before the season ends, no worries. Wash them, remove the leaves and stems, halve them, then pop them in the freezer for using later on. I like to place them in a single layer on a baking sheet in the freezer for 24 hours before storing them in ziplock bags. That way they don’t end up as a giant blob of frozen strawberries. 

YO-YO STRAWBERRY FROYO

Ingredients:

2 bananas, peeled, sliced, and frozen

1 cup frozen strawberries, halved

2 tablespoons sweetened condensed milk 

1/4 cup Greek yogurt 

1/4 teaspoon coconut extract 

1/4 cup frozen strawberry chunks, optional for texture

Fresh mint, for garnish

Instructions:

Using a food processor, combine frozen sliced bananas, frozen strawberry halves, sweetened condensed milk, Greek yogurt, and coconut extract. Blend until smooth and creamy. It will look like softened ice cream. Gently fold in strawberry chunks for color and texture. Transfer mixture to a loaf pan. Cover with aluminum foil. Freeze overnight. To serve, scoop frozen yogurt into dessert bowls. Garnish with fresh mint. Serve immediately.