Q Virginia's Spring Menu
Smoked Salmon Dip
If you need a festive recipe to ring in the season, look no further than this easy yet elegant appetizer. Rich, creamy smoked salmon dip is an easy-but very sophisticated!-springtime favorite.
Serves 6 (serving size: 1/4 cup)
- 4 ounces 1/3-less-fat cream cheese, softened
- 4 ounces light sour cream
- 2 tablespoons fresh dill
- 1 tablespoon fresh lemon juice
- 4 ounces chopped smoked salmon
- 2 tablespoons chopped red onion
How To Make It:
Combine softened cream cheese, sour cream, 2 tablespoons fresh dill, lemon juice, salmon, and onion in a medium bowl. Garnish, if desired.
Basil-Lime Fruit Salad
Basil and lime lend this colorful fruit salad a savory undertone. To make ahead, prepare the infused syrup and clean and chop the fruit; refrigerate separately. Toss the fruit and syrup together just before it's time to serve.
12 servings (serving size: about 3/4 cup)
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup packed basil leaves
- 1 tablespoon grated lime rind
- 4 cups cubed pineapple (about 1 medium)
- 3 cups quartered strawberries (about 1 pound)
How to Make It
Combine sugar and 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine mesh sieve into a bowl; discard solids.
Combine pineapple and remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently.
Garlic-Studded Rosemary Roast Rack of Lamb
Just five ingredients add up to an entrée with Italian flair.
12 servings (serving size: 2 chops)
- 3 (1 1/2 pound) French-cut racks of lamb (8 ribs each)
- Cooking spray
- 6 garlic cloves, thinly sliced (48 slices)
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh rosemary
- 1 teaspoon kosher salt
How to Make It
Place lamb, meat side down, on a broiler pan coated with cooking spray. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.
Preheat oven to 450°.
Sprinkle lamb evenly with salt. Bake at 450° for 20 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces.
Easter Egg Cookies
These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter "eggs" (we ordered ours from H.O. Foose Tinsmithing Co.). Tint the frosting any color you like (or use several colors). Spread it onto the cookies, or spoon the frosting into a zip-top plastic bag, snip a small hole in one corner of the bag, and pipe the frosting in designs of your choice. The kids can help with the fun.
28 cookies (serving size: 1 cookie)
- 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups powdered sugar
- 3 tablespoons fat-free milk
- 1/4 teaspoon vanilla extract
- Food coloring (optional)
How to Make It
To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
Preheat oven to 375°.
Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.