Memorial day is observed on the last Monday of May. It was originally known as Decoration Day and commemorates U.S. men and women who have died while in the military service. First enacted to honor Union soldiers of the American Civil War. At the end of the Civil War many communities set aside a day to mark the end of the war as a memorial who died. Many of the states of the south refused to celebrate Decoration Day, due to the lingering hostility towards the Union Army. The alternative name of "Memorial Day" was first used in 1882. It did not become more common until after World War II and was not declared the official name by Federal law until 1967.
A poem "In Flanders Fields" was written (May 3, 1915) after Canadian Lieutenant Colonel John McCrae, a physician witnessed the death and presided over the funeral of a friend, 22-year old Lt. Alexis Helmer. The poem was written in his notebook and was ripped out and rescued by a fellow officer, Francis Alexander Scrimger and first published in 1919. The poppies referred to in the poem grew in profusion in Flanders in the disturbed earth of the battlefield and cemeteries where war casualties were buried.
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
If you have ever been approached by a "Veteran of Foreign Wars" for a donation, they will always give you a red paper poppy as a gift.
Many people observe Memorial Day by visiting cemeteries and memorials of loved ones who have passed. Memorial Day is also used as a time for parades, picnics, barbecues, and family gatherings. Memorial Day is also viewed as the unofficial beginning of summer.
I hope you enjoy the recipes listed below, have a great Memorial Day and appreciate all of the men and women who have served and sacrificed their lives for our country. With many thanks, we appreciate you!
Julia's Lamb Kabobs (can also use chicken)
2 lbs. boneless lamb, cut into large chunks
1 red onion, cut in wedges
1 large red pepper, cut into large pieces
1 large green pepper, but into large pieces
1 box button mushrooms, kept whole
Marinade
1 cup olive oil
1 onion, finely chopped
1/2 cup fresh lemon juice
1/2 cup Italian parsley, chopped
4 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. fresh rosemary
2 tsp. fresh oregano
If you freeze the lamb slightly it makes it easier to cut into pieces. In a bowl combine marinade ingredients and mix well. Add lamb to marinade and mix up, cover bowl and place in frig and marinate 8 hours or overnight, stirring occasionally.
Drain and discard marinade. On wooden skewers which you have soaked in water for about 30 minutes, alternate lamb, peppers, onion & mushrooms. Grill until meat reaches desired doneness. Place on serving platter and garnish with fresh rosemary sprigs.
Grilled Corn
10 ears of sweet corn on the cob in husks
1 stick butter, softened
2 garlic cloves, finely minced
salt and freshly ground pepper
1/2 cup Parmesan cheese, grated
5 sun dried tomatoes in oil, finely minced
Soak corn in cold water for about 30 minutes. In a saute pan, add butter, garlic, and sun dried tomatoes. Cook for about 6 minutes until garlic is soft. Remove corn from water, peel back husks and remove silk. Brush with butter mixture, season with salt and pepper. Pull up husks and secure with kitchen twine. On a hot grill, place corn on medium heat and heat for about 30 minutes, turning occasionally. Cut the string, peel back husks and sprinkle with cheese.
Julia's Pork Burgers
2 1/2 lbs. ground pork
3 Tbl. bread crumbs or panco
2 Tbl. Dijon
2 garlic cloves, minced
1/2 cup Chutney of your choice
2 tsp. fresh ginger, grated
salt and freshly ground black pepper
6 to 8 Kaiser rolls, depending on size of your burgers
butter
1 red onion, thinly sliced
Ruby red tomatoes, thinly sliced
Cheddar cheese, thinly sliced
Topping
3/4 cup mayonnaise
1/4 cup fresh basil, chopped
2 scallions, finely chopped including green part
2 Tbl. fresh lime juice
In a bowl, gently mix pork, bread crumbs, ginger, salt, pepper, chutney, Dijon and form into patties. Get your grill nice and hot, add burgers and cook until done, add cheese and melt. Lightly butter buns and place on grill, get golden brown. In a small bowl, mix mayonnaise mixture and spread on buns, add pork burger, red onion slices, tomato and lettuce.
Julia's Zippy Coleslaw
6 cups cabbage shredded
1/2 cup fresh corn or frozen
1 jalapeno pepper, seeded and minced
1 red bell pepper, seeded and chopped
1/4 cup cilantro, chopped
6 scallions, chopped including green part
1 cup Pepper Jack cheese, shredded
1/2 cup carrots, shredded
1/2 cup jicama, shredded
1 cup Kidney beans
Dressing
1/2 cup sour cream
2 Tbl. cilantro, chopped
1/4 cup fresh lime juice
zest of 1 lime
1 tsp. cumin
1/2 tsp. oregano
salt and freshly ground black pepper
1 Tbl. honey
1 tsp. chili powder
In a large bowl mix salad ingredients. In another bowl, whisk together dressing ingredients, taste and adjust seasonings and mix into coleslaw. Refrigerate.
Julia's Delicious Peachy Barbecue Sauce - you can use on grilled chicken, pork or pork ribs. It also tastes fantastic brushed on grilled sweet potatoes (see below)
2 1/2 cups peaches, peeled and diced (can use frozen)
1/2 cup brown sugar
3/4 cup ketchup
2 tsp. tomato paste
1/4 cup orange juice
orange zest
2 Tbl. rice wine vinegar
2 tsp. soy sauce
1 tsp. Worcestershire sauce
1 Tbl. fresh ginger, minced
1/2 cup sweet onion, small dice
2 garlic cloves, minced
1/2 tsp. chili powder
salt and freshly ground black pepper
1 small cinnamon stick
1/2 cup chicken stock (good quality)
1/4 cup peach nectar
In a Dutch oven, add a little vegetable oil and saute onions, garlic, ginger, jalapeno and peaches on medium heat. Cook for about 10 minutes, stirring. Add tomato paste and cook for about 4 minutes. Stir in remaining ingredients and cover. Cook for about 40 - 45 minutes, stirring occasionally. Remove lid and continue cooking for about 15 minutes. You want a nice thick consistency, if sauce becomes too thick add a little more stock.
Grilled Sweet Potatoes - I think we eat more sweet potatoes than any other type of potato.
8 sweet potatoes
butter, melted
salt and freshly ground black pepper
Peel potatoes and slice into 1/2-inch thick pieces on a diagonal. In a bowl combine butter and season with salt and pepper. You can also add some ground cinnamon and brown sugar if desired, but I like them brushed with the peach barbecue sauce.
On a baking sheet lay out potatoes and brush with butter mixture. Place potatoes on grill and cook until tender about 15 minutes, turning half way through. Adding more butter if needed. If using peach barbecue sauce, brush on each side about 1 to 2 minutes before serving. Taste and if more salt or pepper is needed add at this time.
Grilled Vegetable Pasta Salad
1 lb. penne pasta
1 bunch of asparagus
1 bunch scallions, sliced including green part
1 large red bell pepper, seeded
1 carton grape tomatoes
1 cup feta cheese, crumbled
1/4 cup fresh basil, torn
1 cup Kalamata olives, pitted
salt and freshly ground black pepper
fresh oregano, chopped
Dressing
1/4 cup fresh lemon juice
zest of lemon
1/4 cup extra virgin olive oil
2 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. Dijon
1 tsp. fresh dill
In a large pot of salted boiling water add pasta and cook al dente. Drain and refresh in cold water. Drain well and place in large bowl. Brush asparagus and pepper with olive oil and grill until tender, remove. I also like to toss the tomatoes on grill for a minute or so, be sure to toss with olive oil if you plan to do this. Cut grilled asparagus and pepper into pieces and add to pasta, with tomatoes and rest of ingredients, season with salt and pepper. Whisk dressing ingredients together. As I've said before I like less oil and more vinegar or fresh lemon taste in my vinaigrette's. Gently mix dressing into salad, taste and adjust seasonings then chill.
Julia's Grilled Halibut with Fresh Salsa - Being from the NW we eat a lot of fresh fish. I have used this recipe in catering. I have also made this into fish tacos too. Just add fresh warmed flour tortillas and cut the fish into smaller pieces after grilling, add salsa and shredded lettuce. Simply delicious!
2 lbs. Halibut or Swordfish
salt and freshly ground black pepper
canola oil for brushing
Salsa
2 mangos, peeled, pitted and diced
1 cup papaya, peeled, seeded and diced
2 avocados, peeled and diced (sprinkle with lemon juice to prevent browning)
1/2 cup red onion or sweet Walla Walla onion, diced
1 small jalapeno, seeded and minced
1/4 cup cilantro, chopped
2 scallions, sliced including green part
3 tsp. fresh lime juice
2 tsp. canola oil
3 tsp. sweet chili sauce
In a bowl, add all salsa ingredients and gently mix, taste and adjust seasonings. Heat grill, lightly brush fish with oil and season with salt and pepper. Place on grill and cook for 4 minutes on each side or until desired doneness. Remove fish to platter and spoon on some salsa. Serve extra salsa on side.
Grilled Pizzas (kids and adults love um)
Pizza crust (my husband Jerry's recipe)
2 packages active dry yeast
1 tsp. sugar
1/4 cup olive oil
2 tsp. honey
1 1/2 cups warm water
5 1/4 cups all purpose flour
1 Tbl. salt
Set up a topping station such as; tomato sauce, barbecue sauce, ricotta cheese, sliced mozzarella cheese, sun dried tomatoes, sliced grilled red onions, grilled chicken, grilled bell peppers, grilled steak, fresh basil, shredded Parmesan cheese, roasted garlic pieces, prepared pesto, Kalamata olives, grilled shrimp, grilled portobello mushrooms, chopped cilantro, cooked bacon, shredded Monterey Jack cheese, grilled pineapple, black beans, sliced avocados (sprinkled with fresh lemon juice) or whatever you enjoy on your pizza.
Dissolve yeast, sugar, honey and 1/2 cup water. Using a mixer with dough hook place flour and salt in bowl and mix. On low, drizzle in olive oil and mix, then add dissolved yeast mixture. Add 1 cup water and mix until dough comes together, kneading for about 5 minutes.
Transfer dough to floured work surface and knead by hand for about 3 minutes. Dough will be smooth and slightly firm. Place in large bowl, cover with damp towel and place in warm place to rise for about 1/2 hour. Divide dough into 6 pieces. Roll each ball into circular motion. Place balls on lightly oiled baking sheet and cover and let rest for 30 minutes. Sprinkle work surface with flour and flatten dough and roll into 7-inch diameter. Brush dough pieces with oil, heat grill to medium and grill dough on each side about 2 to 3 minutes. Remove from grill. Top with desired toppings, place back on grill covered for cheese to melt and serve.
Julia's Bourbon Baked Beans (easily doubled)
1 (28 oz.) can pinto beans (drained)
1/2 cup ketchup
1/4 cup pure maple syrup
2 Tbl. molasses
1 onion, chopped
2 garlic cloves, chopped
6 pieces apple smoked bacon, chopped
1 Tbl. Worcestershire sauce
3 Tbl. Bourbon
1/4 cup brown sugar
2 Tbl. spicy brown mustard
1/2 tsp. liquid smoke
salt and freshly ground black pepper
Heat oven to 350. In a saute pan, add bacon and cook until crisp. Remove to paper towels. Remove most of bacon grease, add onions and garlic and cook until softened, do not brown. In a baking dish, add ingredients and mix well. Place and oven and cook about 1 hour until nice and bubbly hot.
Jerry's Stuffed Blue Cheese Burgers (My husband makes these delicious burgers)
3 lbs. ground beef (we use ground turkey mixed with ground pork)
salt and freshly ground black pepper
1/2 lb. Maytag Blue Cheese (our favorite)
2 Tbl. Worcestershire sauce
12 slices smoked bacon slices
Garlic powder (to taste)
Seasoning salt
6 good quality buns
butter, softened
1 sweet onion, thinly sliced
12 slices ruby red tomatoes, thinly sliced
Red leaf lettuce
Condiments of your choice (mayonnaise, mustard, ketchup, pickles)
In a saute pan, cook bacon slices until crisp, remove to paper towel. In a bowl, add beef, Worcestershire sauce, garlic powder and season with seasoning salt and pepper. Form meat into 12 patties (not too thick) add lots of crumbled blue cheese to one patty and place another patty on top, seal edges. Heat grill and cook burgers to your liking. Spread butter on buns and grill. Spread mayonnaise on grilled buns; add condiments, burger patty, cooked bacon.
Popsicles for the Kids and Adults too
Fruit Yogurt Popsicles
16 oz. plain yogurt
6 oz. lemonade concentrate
1 banana, chopped fine
1/2 pint strawberries, chopped fine
Mix together in blender and pour in paper cups add wooden sticks, freeze.
Frozen Jello Pops
1 package Jello (flavor of your choice)
1 package Kool-Aid unsweetened (flavor of your choice)
1 cup sugar
1 cup hot water
2 cups cold water
Mix all together and fill paper cups, add wooden sticks, freeze.
Lemon Pops
3/4 cup sugar
1 cup water
1 Tbl. light corn syrup
zest of 2 lemons
1 cups fresh lemon juice
Heat 1 cup water and add sugar in small saucepan until sugar is dissolved. Add zest of 2 lemons and corn syrup. Bring to simmer and remove from heat and cool. Juice 4 lemons and strain out any pulp to get 1 cup fresh lemon juice. Add to cooked, cooled syrup mixture. Pour into cups, add wooden sticks and freeze about 4 hours.
Fresh Lemony Cranberry Juice (you can add splash of Vodka or Rum to make into adult version) My friend Katie, suggests the Vodka as it's not as sweet. Thanks Katie.
2 1/2 cups sugar
8 cups water
2 cups cranberry juice
2 cups fresh lemon juice
Make a simple syrup by heating sugar and 1 cup water in saucepan until sugar is dissolved. Remove from heat and add remaining water, lemon juice and cranberry juice mixed with the simple syrup. Chill and serve in glass with ice with slice of lemon for garnish. If desired, add a splash of vodka or rum.
Julia's Potato Salad
8 russet potatoes
salt and freshly ground black pepper
8 slices bacon, cooked crisp and chopped
8 hard boiled eggs, mashed (reserve 2 eggs and slice for garnish)
1/4 cup pickle relish (optional)
1/2 cup sweet onion or red onion, chopped
1/2 cup celery, sliced
1 1/2 cups mayonnaise
4 Tbl. sweet hot mustard (I like Beaver brand from Oregon)
3 Tbl. sour cream
3 Tbl. apple cider vinegar
Italian parsley, chopped
Paprika, for garnish
Peel potatoes and place in large stockpot, add cold water and salt. Bring to boil, cover, reduce heat and cook until tender. Drain potatoes and cool. Cut into chunks. In large bowl, combine all ingredients, except potatoes and paprika, mix well and then add potatoes. Season with salt and pepper. Cool in frig. To serve; place in attractive serving bowl or platter and sprinkle with paprika and sliced hard boiled eggs.
Ice Cream with Blueberry Sauce
French vanilla ice cream
2 pints of fresh blueberries
2 Tbl. sugar
Fresh lemon juice and zest of lemon
Fresh mint leaves
In a saucepan over low add berries, sugar and cook for about 4 to 5 minutes. Stir in fresh lemon juice and zest. Refrigerate. To serve; place scoops of ice cream in dishes and add sauce. Add a fresh mint leaf and shortbread cookies. Simple and delicious. If desired you can mix up the berries by adding raspberries or blackberries.
Angel Food with Chambord Raspberries and Whipped Cream
1 angel food cake (homemade is best) or store bought
3 cups fresh raspberries
2 Tbl. sugar
2 Tbl. Chambord
1/2 cup homemade lemon curd
2 1/2 cups freshly whipped cream
powdered sugar
In a bowl, whip the cream and add a little powdered sugar. In a bowl toss berries with sugar and Chambord. Cut cake into thirds horizontally. Place bottom of cake on serving plate. Spread with half of the lemon curd and some of the whipped cream. Top with middle layer and repeat with lemon curd and whipped cream. Add top layer of cake, add whipped cream. Slice pieces of cake, place on plates and spoon Chambord raspberries over each piece.
Frozen Peanut Butter Pie with Fudge Sauce
Fudge Sauce
1/2 cup unsweetened cocoa powder
1/2 cup dark brown sugar
1/2 cup heavy whipping cream
1/4 cup unsalted butter
4 Tbl. Kahlua
In heavy saucepan, combine all ingredients and mix well. Heat to boiling on medium high heat, stirring constantly. Boil 1 minute, stirring. Remove from heat. If not using immediately cool and refrigerate.
Pie
1 (9-inch) chocolate crust (or can make graham cracker crust)
3/4 cup salted peanuts, chopped
1 quart French vanilla ice cream
3/4 cup peanut butter
Heavy whipping cream
powdered sugar
Prepare and bake crust, refrigerate and cool. In mixing bowl, add ice cream and peanut butter, mix on medium low speed until combined. Pour into chilled prepared crust. Sprinkle with chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before slicing.
Whip whipping cream and add a little powdered sugar. Place in frig until serving pie. To serve, slice pie and place on plates, spoon over Kahlua fudge sauce and sprinkle with extra peanuts and whipped cream if desired.
Bon Appetit
"Without faith it is impossible to please Him:
Hebrews 11:6
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