Aparagus Salad

I know that asparagus isn't really "in season" until mid April, but I came across this yummy little recipe in an older issue of Midwest Living, saw some fresh asparagus at Cub Foods the other day and was interested in a new recipe for the veggie. If you can't find the exotic Feliciana Nevat Cheese (which is a mild cow and goat's milk cheese), use Chevre (goat cheese); if you're not into that, use another mild favorite cheese.

Asparagus Salad

1 pound asparagus spears

3 T. kosher salt

4 c. ice cubes

1 t. white vinegar

4 eggs, hard boiled

salt and ground pepper

6 radishes, sliced

5 slices bacon; cooked and crumbled

2 oz. Feliciana Nevat cheese, crumbled

Toasted Walnut Vinaigrette (recipe follows)

1. Wash asparagus. Peel or scrape off scales about halfway down on asparagus spears. Break off woody bases where spars snap easily; wash again. Set aside.

2. In a 3 - 4 quart Dutch oven, combine 8 c. water an the kosher salt. Bring to boiling. Meanwhile, in a large bowl, combine another 8 c. cold water and the ice cubes.

3. To blanch, carefully add asparagus to boiling water; cook for 3 - 4 minutes, or just until crisp-tender. Cool quickly by plunging asparagus into ice water, drain. Set the asparagus aside.

4. Peel eggs; slice eggs, salt and pepper to taste.

5. To serve, place about 4 asparagus spears across 4 plates. Top with radish slices, bacon crumbles and egg slices. Add crumbled cheese. Drizzle salads with vinaigrette.

Toasted Walnut Vinaigrette

In a small bowl, whisk together 1/4 c. walnut oil or extra virgin olive oil, 2 T. sherry vinegar or white wine vinegar, 1 1/2 t. lemon juice nd 1/2 t. salt. Add 2 T. toasted, chopped walnuts. Makes about 1/2 c.

German Noodle Kugel

For some reason round about September, I start craving Turkey, stuffing and the rest of the Thanksgiving spread. About the middle of February, I start craving Ham, deviled eggs and Noodle Kugel (oh and Lady Finger Cake, but I doubt I will be sharing that family recipe). Noodle Kugel is a German dish. This recipe makes ALOT, but there won't be much leftover. I think it's a good side dish for ham or pork. If you're in Columbus Ohio, you must visit Katzinger's Deli; this Noodle Kugel is a favorite side dish there.


German Noodle Kugel 10 - 12 servings

1 lb. extra-wide egg noodles
1/2 c. butter, room temperature, cut into pieces

1 c. cream cheese (about 8 oz.) room temperature
3/4 c. + 2 T. sugar
2 c. sour cream
5 large eggs
3/4 c. apricot preserves
1/2 c. cornflake crumbs
1 t. ground cinnamon

1. Preheat oven to 350 degrees. Butter a 9 x 13" baking dish.
2. Cook noodles in a larg pot of boiling salted water until tender, but still firm to bite. Drain. Return noodles to hot pot and add butter. Toss noodles and butter until the butter is melted and noodles are well coated.
3. Stir cream cheese and 3/4 c. sugar in large bowl until smooth.
4. Add sour cream and eggs; whisk until blended. Mix in buttered noodles.
5. Spoon half of the noodle mixture into prepared baking dish. Dot with preserves. Spoon the remaining noodle mixture over. Sprinkle with cornflake crumbs.
6. Combine cinnamon and the remaining 2 T. of sugar in small bowl. Sprinkle evenly over crumbs.
7. Bake until kugel is set and top is golden, about 45 minutes.
8. Cool slightly. Cut into squares and serve.

Chocolate Berry Trifle

I was looking for an easy easy dessert recipe for this week. I came across this yummy trifle. I think it's been awhile since I made it, but we loved it (since I put a huge heart in Sharpie marker on the recipe). I wish I had made it this morning. Mmmmm....

Chocolate Berry Trifle

3 c. cold milk
2 pkg. (4 serving size) Jell-o Chocolate flavored pudding
1 tub (8 oz) Cool Whip, thawed
1 - 9" square baked brownie, cooled and cut into 1" cubes
1 pint (2 c.) fresh raspberries

1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until well blended and thick. Gently stir in 1 c. whipped topping.
2. Place 1/2 the brownie cubes in a 2 quart serving bowl (or trifle bowl if you have one). Top with 1/2 each of the pudding, raspberries and whipped topping. Repeat the layer again ending with Cool Whip.
3. Refrigerate 1 hour or until ready to serve. Makes 12 servings.
4. For an extra garnish, top with a few raspberries.

** this is also good made with cherry pie filling
*** you could also turn this into a "sundae trifle" 1st layer: brownie bits; vanilla pudding; pineapple topping; Cool Whip - 2nd layer: brownie bits; vanilla pudding; strawberry topping; Cool Whip and slices of banana on top. Mmmmmm ...