New Castle News
NEW CASTLE —
A few crocuses have started to poke through the ground. And I’ve witnessed the color returning to the goldfinches that congregate at the feeders in our back yard.
However, we still have a few days left of March — the month that brings 60-degree temps one day and blizzards the next.
So, cautiously optimistic, I await the bright veggies and flavors of spring like tender asparagus, sweet baby carrots and strawberries.
And I enjoyed hearing from Jodi Cepro who contributed a recipe to Culinary Conversation this week.
Jodi wrote that she also looks forward to preparing a particular recipe each spring and wanted to share it with readers of the column.
“This recipe was given to me about 30 years ago by Catherine Domiano, a former resident of Hunter’s Lane,” Jodi said. “When the cake is sliced and served, the beautiful colors look so refreshing and always surprise those who have never seen it.”
Thanks, Jodi, for sharing.
It’s your turn next to be our guest.
Use 1 box of angel food cake mix and prepare according to package directions.
Divide cake batter into four different bowls. Add pastel colors of food coloring to three of the bowls; leave one bowl white.
First, add some white batter to the angel food cake pan; next add alternating spoonfuls of the different colored cake batter until all batter is used up.
Bake cake according to package directions.
When cool, frost cake with Cool Whip alone or prepare a small package of vanilla instant pudding, using only 1/2 of the milk called for and add a tub of Cool Whip to pudding for a thicker frosting.
Avocado and Asparagus
In a small bowl, use a fork to mash avocado with lime juice; set aside.
Place asparagus in single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes or until bright green and crisp-tender. Drain. Finely chop 3 of the asparagus spears and stir into mashed avocado. Set aside remaining spears.
Meanwhile, in a large skillet, melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes or until whites are completely set and yokes begin to thicken. If desired, turn eggs to fully cook yolks.
Spread avocado-asparagus mixture on 4 slices of bread. Sprinkle with salt. Add bacon, egg, asparagus spears and remaining bread.
Preheat oven to 350. Line a 13x9x2-inch baking pan with foil, extending foil beyond edges.
In a large mixing bowl, beat butter and peanut butter on medium to high speed for 30 seconds. Beat in sugars, baking powder and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
Spread dough in prepared pan. Bake about 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
Cool completely on rack. Remove from pan by lifting foil. Spread jam over crust and top with berries. Cut into bars. Serve at once or chill up to 6 hours.
Cheesy Potato Bake
Preheat oven to 400. Lightly grease a 2-qt. square baking dish; set aside. Scrub potatoes; cut into 1-inch pieces. In large saucepan, cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
In a large skillet, cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan cheese and the blue cheese. Evenly spread in baking dish.
In a small bowl, combine remaining Parmesan, Panko, Italian seasoning and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. If desired, sprinkle with snipped fresh parsley.