In this section of my site I will be posting recipes that I find appealing. These will range from tea beverages and sweets to dishes prepared with New Jersey produce.

Happy cooking! Judith

Lemon-Orange Sponge Cake

4 Eggs
3/4 cup Sugar
8 T Unsalted butter, melted
1 Grated rind of one lemon
2 tsp. Grated orange rind
1 ½ cups Unbleached flour
2 tsp. Baking powder

Preheat oven to 350ºF. Whisk eggs until frothy, then slowly add sugar, butter and lemon and orange rinds, beating thoroughly after each addition. Fold in flour and baking powder. Grease an 8-inch cake pan, pour in the mixture. Bake for one hour or until the cake is golden brown and well risen; a toothpick inserted into the center should come out clean. When cool, dust with powered sugar.

Blueberry Fritters

1 cup of unbleached flour
1 t. of baking powder
2 T. of sugar
1/4 t. of salt
½ cup of milk
2 eggs
3/4 cup of New Jersey blueberries
powdered sugar

Sift together the dry ingredients; add milk and well-beaten egg yolks and beat the batter until smooth. Fold in stiffly beaten egg whites and then fold in the blueberries. Drop by spoonfuls in hot oil (365º F.), cook until light brown; drain on paper towel. Dust with powdered sugar. Serves 4.

Fried Apples with Cheddar Cheese

1T. - olive oil
2T. - butter
4 - 5 large apples
1 - 2 T. - brown sugar
sharp cheddar cheese to taste

Peel, core and slice apples. Heat oil in a medium hot skillet and add butter. When butter melts add the apples and stir to coat. Heat thoroughly.  Dust the apples with brown sugar and stir to mix. Continue to heat until apples soften. Sprinkle with grated sharp cheddar and cover until cheese melts. Serve with slices of crusty bread.

Yellow Salsa

1 ear of New Jersey Sweet corn – kernels cut off the cob
3 -4 yellow New Jersey Tomatoes – sliced and diced into ½” pieces
1 cucumber – peeled, seeded and diced into ¼” pieces
1 yellow pepper – seeded, sliced, and cut into ¼” pieces
1 small Vidalia or other sweet onion – sliced and diced into ¼” pieces
1 jalapeño – seeded and chopped
½ cup of chopped cilantro leaves
3T rice wine vinegar.
 Dash of olive oil
Salt and pepper to taste
Dash or two of hot sauce (optional)

Mix corn, tomatoes, cucumbers, peppers, onions, and jalapeño in a large bowl. Add cilantro leaves. Mix in vinegar and olive oil. Season with salt, pepper and optional hot sauce. Chill for one hour.

Serve with fish, chicken or taco chips.

Spiced Cranberries

3 cups of fresh cranberries
1 cup of brown sugar
¾ cup of water
1/8 teaspoon powered cloves
¼ teaspoon allspice
2 sticks of cinnamon
1/8-teaspoon mace
¼ cup AppleJack (optional)

Cook sugar and water in medium size saucepan over medium heat until sugar dissolves. Increase heat to medium high and bring to boil.  Add the cranberries and spices (and optional AppleJack). Cook until berries pop about ten minutes, then cook an additional five to ten minutes.  Remove cinnamon sticks.

Serve warm or at room temperature.