19 May 2011

Lemon Raspberry Bars + New Beginnings

Well a lot has changed in the past month and I put blogging on the bottom of my priority list. We lost Doug's best friend last week - his grandpa will be missed, but he will continue to be our role model for marriage. Speaking of which... less than a month until the Big Day. Oh, and Doug officially has an MD after his name and I have an MBA after my name! Wow. These past few years flew by! And now... guess what? We are packing up our things and moving to Chicago! Lots of life changes and we are certainly looking forward to our future together. Cheers to new beginnings!

Lemon Raspberry Bars
(Adapted from: Two Peas and Their Pod)
Yield: 2 Dozen

For the Crust:
2 1/2 C. Graham Cracker Crumbs
6 Tbsp. Butter, melted
1/4 C. Sugar
1 Lemon, zested

For the Filling:
4 Whole Egg Yolks
2 (14 oz) Cans Fat Free Sweetened Condensed Milk
2/3 C. Fresh Lemon Juice
1 Tbsp. Lemon Zest
10 oz. Fresh Raspberries

Preheat the oven to 350F degrees. Spray a 8x12-inch glass baking dish with cooking spray and set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest. Stir until graham cracker crumbs are all coated in butter. Press the crumbs into the prepared pan (I use the bottom of a measuring cup). Bake crust for 10 minutes. Remove from oven and cool.

Once the crust is cool to touch, combine the egg yolks and condensed milk. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries (be careful to not mush them)! Pour the lemon raspberry filling evenly over the crust. Bake for 18-20 minutes or until it is just set. Cool to room temperature - then chill for at least one hour before serving.

03 May 2011

Pheasant Lahvosh

Have you tried lahvosh yet? Oh my goodness, it is one of the best ways to use up veggies in your fridge! You can also add meat if you want to make it more of a meal. My brother-in-law, Mark, is an avid hunter so we made pheasant lahvosh last fall. It was to-die-for! We tried to recreate the recipe below, but the chef has the ultimate control in this dish! Just use whatever ingredients you want to work with and build the lahvosh from there. Easy and delicious! If ever find yourself in the Omaha area, I suggest going here and ordering the veggie lahvosh - you won't be disappointed!

Pheasant Lahvosh
(Mark's original recipe)
Yield: 6 servings

2 Lahvosh Cracker Bread Rounds
1 lb. Sliced Havarti Cheese (from deli counter)
2-3 Tomatoes, sliced
1/2 Red Onion, sliced
5 Green Onions, minced
1 Red Pepper, chopped
Roasted Jalapenos, chopped (to taste)
1/4 C. Fresh Cilantro, roughly chopped
1-2 Pheasant Breasts, cooked & shredded
Cayenne Pepper, to taste

Set each lahvosh cracker round on a cookie sheet or pizza pan. Cover 75% of the crust with an even layer of havarti cheese. Next, place the thinly sliced tomatoes on the cheese (lay them on there like pepperonis). Evenly distribute the rest of the ingredients over the crust. You can choose to make this a vegetarian appetizer or add chicken or pheasant. Mark used red onions, green onions, red peppers, jalapenos and cilantro. Be sure to saute the pheasant in a pan with olive oil, salt and pepper. Once fully cooked, cool the meat and shred into pieces. Distribute the meat over the lahvosh as well. Sprinkle cayenne pepper over each cracker crust that is loaded with veggies and meat (optional). Finally, top it off with the remainder of the havarti cheese. Place the lahvosh in the oven on a high broil, just until the cheese melts and the ingredients are warm. Cut it into squares and serve immediately.