Debbie Macomber's Cedar Cove Cookbook (8 page)
Read Debbie Macomber's Cedar Cove Cookbook Online
Authors: Debbie Macomber
D
on’t be put off by the number of ingredients in this recipe. Just chop everything up and stir it all together.
Serves 4
½ cup mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon mustard
1 scallion, thinly sliced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
Salt and pepper
1 pound lump crabmeat
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 avocado, peeled and diced
6 ounces lettuce leaves
1.
In a large bowl, whisk mayonnaise, lemon juice, mustard, scallions, all herbs, salt and pepper until blended.
2.
Fold in crabmeat, then bell peppers and avocado. Season with salt and pepper. Arrange lettuce leaves on a large platter; top with crab salad.
TIP
Buy precooked crabmeat labeled jumbo, or lump, which is made of large chunks of meat from the body of the fish. It’s usually sold at the fish counter in plastic or metal tubs.
B
ursting with lots of crabmeat, these warm sandwiches make a luxurious supper.
Serves 4
½ cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons mustard
2 tablespoons snipped fresh chives
Dash hot sauce
Salt and pepper
1 pound lump crabmeat
4 English muffins, split
4 tablespoons unsalted butter, at room temperature
1 cup shredded cheddar or Swiss cheese
4 tomato slices
1.
In large bowl, combine mayonnaise, lime juice, mustard, chives, hot sauce, salt and pepper until blended. Fold in crabmeat. Refrigerate mixture at least 30 minutes.
2.
Preheat broiler. Lightly butter muffins; toast until golden-brown. Lay four muffin halves, buttered-side up, on a baking sheet. Top each with a generous ½ cup of the crab mixture; sprinkle evenly with cheese. Broil muffins until cheese melts and crab is warmed through.
3.
Top warm sandwiches with a tomato slice and remaining muffin tops.
TIP
Always pick over crabmeat, to make sure there are no tiny shell pieces.
J
ust for fun, the cookies are sprinkled with large grains of salt to offset the sweetness of the white chocolate. Omit the salt on top, if you like. You do need the salt in the cookie batter, however.
Makes 20 cookies
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
14 tablespoons (1¾ sticks) unsalted butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 large egg
2 teaspoons vanilla extract
2½ cups old-fashioned or quick oats
6 ounces good-quality white chocolate bar, chopped
½ teaspoon large-grain salt (like coarse sea salt or fleur de sel), for topping
1.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
2.
In a medium bowl, whisk flour, baking powder, soda, and table salt.
3.
In a large bowl with electric mixer on high speed, beat butter and both sugars until light and fluffy. Scrape down bowl with rubber spatula; add egg and vanilla and beat until blended. Scrape down bowl again. Slowly add dry ingredients; mix until just incorporated. Stir in oats and white chocolate.
4.
Drop dough by rounded tablespoons onto prepared sheets. Using fingertips, gently press down each ball to slightly flatten. Sprinkle a flake or two of coarse salt on each cookie.
5.
Bake 14 minutes, until cookies are golden brown, rotating baking sheet halfway through. Transfer to wire rack to cool.
TIP
Use white chocolate bars or blocks; the packaged chips taste artificial and super-sweet.
A
salad makes a hearty meal when it’s chock-full of goodies like bacon, ham, turkey and cheese.
Serves 4
DRESSING
½ cup buttermilk
2 tablespoons sour cream
1 tablespoon mayonnaise
½ teaspoon dry mustard
2 tablespoons fresh tarragon
Salt and pepper
SALAD
6 slices bacon
4 ounces sliced roast turkey
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 large head Romaine lettuce, torn or chopped
4 hard-boiled eggs, peeled and cut into wedges
1.
For the dressing: In a glass measuring cup, whisk all dressing ingredients until combined.
2.
Cook bacon in a large heavy skillet over medium heat until crisp; drain on paper-towel covered plate. Coarsely chop.
3.
Stack turkey, ham and cheese slices; thinly slice stack to create strips of meat and cheese. In a large serving bowl, toss lettuce, bacon bits, meat and cheese strips and egg wedges with dressing.
TIP
Add your favorite ingredients to make this salad your own. Some ideas: avocado, tomato, radishes, croutons.
C
hunky, chewy and chock-full of flavors, and a nice change of pace from the traditional chocolate-chipper.
Makes 24 cookies
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
½ cup brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 ½ cups quick or old-fashioned oats
1 12-ounce bag semisweet chocolate chips
1 cup toasted pecans, chopped
1 cup sweetened coconut flakes
1.
In a medium bowl, combine flour, baking soda and powder, and salt. In large mixing bowl with electric mixer, cream butter and both sugars until fluffy. Add egg, yolk and vanilla; beat until combined. Reduce speed to low; gradually add the dry ingredients. Fold in oats, chocolate chips, nuts and coconut flakes until combined. Cover dough; refrigerate at least 1 hour.
2.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
3.
Spoon ¼-cupfuls of dough about 2 inches apart onto prepared sheets. Bake 12 minutes, until just set. Edges will be only slightly browned. Do not overbake. Cool on baking sheet 5 minutes. Transfer to wire rack to cool completely.
TIP
Substitute chopped almonds for the pecans and you’ll get a cookie reminiscent of an old-time coconut-almond candy bar.