Delish

C is for Citrus Make an appetizer in just

10 minutes

CLIP & CARRY Recipesyou cancutout

Florida’s BEST fruit wines MAY 2009 Delish!

IT’S BEAUTIFUL. IT PAMPERS YOU. IT EVEN LISTENS TO YOU. IT’S LIKE THE FIRST YEAR OF MARRIAGE.

THE ALL-NEW 2009 CAMRY • An MP3-Compatible JBL audio system

1

to

with a 6-speed automatic transmission lets your leave everything else behind. UConnect®

©2009 Toyota Motor Sales, U.S.A. Inc. Vehicle shown with available equipment. 1Standard only on XLE. 2Available on LE, SE, and XLE.

TOYOTA moving forward

bring along your favorite tunes • A 268-hp race-inspired V62

hands-free cell phone. Camry. When a car becomes more.

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$18,995. Toyota.com, 1.800.4TOYOTA.

MAY 2009 Delish!

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MAY 2009 Delish!

Delish! Magazine

May 2009

You’ve gotta try the sun-dried Tomato Pan Crustini we found.

Plan ahead, this one takes time.

But it’s worth every minute!

What better way to gear up for summer than to dive head first into citrus-themed dishes, drinks, and a healthy lifestyle?

Michelle Bennick knew she’d one day own her own business. Now she owns Key Lime Eats, a salsa and baked goods company.

28 Summer Cakes Calling all cake lovers and sweettooths! We’ve sampled hundreds of cake recipes and picked our favorites for summer. Theme cakes included!

Discover the fresh taste of Keel & Curley Winery’s Tangerine Tango Zinfandel. Feeling a bit light? Try the Key West Key Lime wine.

6 Editor’s Room

Our letter of thoughts + reader’s letters to us.

10 Delish.com Sneak Peek

Our favorite dishes, reader recipes, and more stories.

12 What’s Hot!

A collection of the newest pieces in kitchenware, and those hot restaurants you just have to try.

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nwind.

Chill

U

MAY 2009 Delish!

on’t you love the moment of realization that summer is fast approaching? For some, it provokes dread - muggy mosquito nights, attempts at entertaining the kids all day - but for others, it inspires creativity. Thoughts of dinner parties and cookouts with friends start swirling in my head. I spend hours thinking up new ways to design an Easter cake to rival the last. Low-cal meals become my obsession, because I’m still convinced I’ll fit into my bikini from high school. But mostly, I look forward to lazy days by the pool, completely disregarding the loads of laundry piling up and the many pages waiting to be created for the next issue of Delish! So grab a towel and take a load off. While you’re basking in the sun, think about trying our lowcal persimmon and goat cheese recipe on page 18 for dinner tonight. It tastes great and we’ve made it easy - just tear out the recipe and take it with you to the store! Happy Holidays from the Delish! team.

y favorite summer was when the neighborhood kids came over to my house and we spent all day in my pool. I’m still convinced they may have been using me for my in-ground 22,000 gallon water wonderland. Nevertheless, my fondest memory was eating the last few oranges from our tree. As a Florida native I’ve been surrounded by the sweet smell of orange blossoms and the creamsicle ice cream cones from the Whistle Stop Cafe. No matter where I go I cannot get away from citrus. Now, I’ve embraced the sweet fruit. In this issue of Delish! we have included some amazing and delicious recipes that have a citrus zest and a classy look great for entertaining. So the next time your kids are by the pool and they are in need of a summer-time snack, pick a orange or yellow fruit to satisfy their hunger.

Delish! MAY 2009

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PURCHASE?

NOT YOUR

NOT YOUR

PROBLEM.

Chase has your back no matter whose hands your credit card falls into.

You didn’t buy it? We won’t make you oay for it. It’s that simple. www.delish.com

MAY 2009 Delish!

You loved us!

Thank you so much for the gluten- and dairy-free Chicken Pot Pie Bowls [“Family Matters,” February 2009].

While I love your recipes, I often can’t make them for my son, who has dairy, egg, and peanut allergies. I’ve passed on this recipes to my allergy support group, too.

- Tara Kuhl Germantown, WI

I am recently separated, and due to money constraints, the only way I can take my kids on a vacation is to go camping.

Dave Edgerton’s article “Leaving the boys behind” [March 2009] was perfect. It reinforced my belief that you can make any vacation fun, no matter how little money you have. Thanks for the great ideas.

- Meredith Phillips Clinton, CT

I can’t tell you how much I loved the recipes in the “Keeping up with the kids” article in February [2009].

The broccoli bites were amazing and so easy to cook, and the cheese and bacon sqaures were a huge hit in the neighborhood. I loved this article! Keep it up, Delish!

- Patricia Fleming Terra Ceia, FL

Or not so much.

My Friends and I used three recipes from “Ultimate Baker’s Dozen” [December 2008], and they were awful! The Peppermind Chocolate Cookies were dry. The Pecan Caramel Surprises leaked everywhere.

Our Coconut Snowball Crisps took longer than the suggested hour bake time and just weren’t good. And we’d made double batches of each! Please include some easier recipes next time.

- Julianne Plzak Bay Village, OH

Delish! MAY 2009

I’m not gonna lie, I was not very impressed with the Chicken Pot Pie Bowls from the February issue [“Family Matters”, 2009]. They had almost no flavor and tasted too starchy. I was trying to stay healthier but I guess I’ll stick to the tradional Chicken Pot Pie, even if it is loaded with calories.

- Emily Wilson San Diaguido, CA

Got a question or a comment? Write to us!

Delish! Magazine 4 Times Square New York, NY 10036 Or email us!

Comments@delishmag.com

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Myra Stringfellow and Emmalee Schmidt Editor In Chiefs Publisher Delicious Media Inc. Executive Director Bill Pejack Managing Editor Jennifer England Assistant Editors Rebecca Jones, Emily Attridge, Rene Perez, Anthony Adolfino Editorial Assistants Erica Hampton, Peter Pupello, Bridget Nickens Assistant Managing Editor Michael Scott Art Director Michelle Bradlet Marketing Director Steven Reynolds Advertising Sales Kevin Chambers, Miranda Walsh, Allison Mayberry, George Williams

Letters to the editor VALENTINE’S DAY LOVE I absolutley love Ellyn Angelotti’s recipes for a great Valentine’s Day. I made the sugar cookies with red frosting and pink sprinkles, they were a hit at my party!

- Sandra Erikson Sacramento, CA

Please

Recycle

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HELP WITH KNIVES As a college student it is really hard for me to learn how to cook. Julie’s guide to knives in the last issue was perfect for me and I’ve used it ever since. Is it possible to have a continuation of this guide for bowls and spoons?

- Gina Tragos Austin, TX

contributors Ellyn Angelotti A Florida transplant, I have grown fond of oranges and grapefruits.

Read more about cooking with citrus fruits on page 18. My favorite recipe is for the lemon bars!

Julie BancroftAhlgren New cooking tools are my favorite, I feel like a little kid with toys. See our favorites on page 12. I’ve used the cutting boards at home for vegetables, meat and even cookie dough, the quality of the wood is great for any need in the kitchen.

Dave Edgerton I love to travel and try different foods all over the world.

I’m currently in France sipping the wine and learning more about sandwiches everyday! Check out the new restaurants in What’s Hot restaurants on page 13. Bon voyage!

MAY 2009 Delish!

Delish.com isn’t just food for the inside of your body, we feature ideas to make you look your best on the outside, too!

Sinful Colors In the mood for a new nailcolor? Sinful Color created this Tangerine Blast right in time for a day at the beach. It’s the perfect mix of glitter and gold with a touch of orange and will give your nails that sun-kissed glow.

Bath & Body Works Bath & Body Works has just released its new “Summer Vacation” line of 3in-1 shower products. The line has four delectible scents, and each product triples as shampoo, bubble bath, or body wash.

We poll 50 sunbathers at Clearwater Beach, Fl to see what they think. See the results at Delish.com

Crown Jewels We’ve got the brightest and hottest citruscolored gems to complete your summer wardrobe. Wanna dress like the celebs? We found cheaper alternatives (but just as cute!)

Check out the Fashion section to read more.

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Books

Americans are so consumed about counting calories that food has almost lost its value-until Pollan’s book showed us the light. Many processed foods vie for a spot in our grocery baskets, claiming to lower cholesterol, weight, glucose levels, you name it. Yet Pollan shows that these convenient “healthy� alternatives to whole foods are appallingly inconvenient $22, Penguin Press

Food Prep

Handcrafted in Vermont these cutting boards are an essential in the kitchen. The protective finish prevents water damage and maintains the longevity of the boards. Three different sizes make this set useful for any purpose. $80, williams-sonoma.com

Dinnerware

This durable stoneware is beautiful and affordable. This 16-piece set includes four dinner plates, salad plates, bowls and 14 oz. mugs. The classic damask patten adds modern flare to any table setting. $43, target.com

Reader Fave

The chrome exterior and user friendly controls made this the top choice among Delish! readers. $110, blendersdirect.com

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Corton NYC This modern French restaurant gives city-goers the opportunity to test their tastebuds. The Pheasant accompanied by a Cassoulet of Coco Beans, Red Cabbage GeleĂŠ, Albufera Sauce is a local favorite. The banquettes are beautifully curved, the sound level invites conversation, and the lighting flatters even the original TriBeCa denizens.

The Moss Room San Francisco Premier chef Loretta Keller makes the food more appetizing than the walls. Live fern and moss cover the stone walls. Candles light the dining area making a relaxing atmosphere for guests.

Our favorite dinner choice is the red wine braised rabbit tagliatelle with a spinach side dish.

Vix Miami Tucked away in Hotel Victor on South Beach, this southern Florida restaurant has a unique culinary flare. Chef Greg Lopez puchases local, premium ingredients that he barely touches in the kitched to contain their natural purity. The spice prawn and vegetable pad thai is a guest favorite.

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At Crate and Barrel, you’ll find the best of everything for your home. Our exclusive collection of contemporary, classic designs mixed with an aire of fun include 18/10 flatware, porcelain dinnerware, handblown stemware, imported linens, gourmet cookware, and timeless home furnishings. And creating your style is beautifully simple. Just stop by any store to have an expert help you each step of the way. Or visit crateandbarrel.com to browse our newest pieces from the comforts of home.

To find the nearest store, call toll free 800 966 9960.

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MAY 2009 Delish!

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1 (8 oz.) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved 1 tbsp olive oil 1/2 onion, thinly sliced 1 clove garlic, minced 1 tbsp. sugar 1/8 cup red wine vinegar 1 cup water 1/2 cup chicken broth 1 tsp chopped fresh thyme leaves 1/2 tsp salt 1/2 tsp freshly ground black pepper 1 baguette, cut into 3/4inch slices 5 oz goat cheese, room temperature 2 tsp chopped fresh thyme leaves

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Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper.

Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 30-40 more minutes. Remove from the heat and set aside.

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COSMOLUVRE The new design and sleek brush makes application smooth

NEW

MIDNIGHT BLACK LIQUID EYELINER

Delish! 17 THE MAKEUP THAT IS ALWAYS THERE FOR YOU

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MAY 2009

W

hile Santa and his reindeer make their way over the tropical Florida climate on their annual trip across the United States, Florida citrus season is in full swing. Between the months of December and May, Florida is the hot spot for beaches, spring break and citrus. An orange is not just an orange in Florida. There are navel oranges, tangerines, honeybell tangelos, temples and valencias.

But the sunshine state has more than just oranges. Grapefruits, lemons, limes, kumquats and even clementines are Florida natives.

18 Delish! MAY 2009

For 23 years Sun Groves has given life to Florida citrus. Known for their holiday packages and wintertime treats, this family-owned business is an alumnus in citrus industry. “We know citrus and our customers know that,� said owner Jim Frank. Florida citrus season begins during Christmas through late spring season.

Throughout the years citrus fruits have been used for more than just cooking and baking. Some natural remedies have originated from the fruits. For a natural citrus facial boil orange and grapefruit peels with two cups of non-carbonated water. Strain the remaining liquid and apply to face twice daily for a refreshing and skin renewal face mask.

To tighten your facial pores blend the juice of half a grapefruit with warm water.

Splash it on a just washed face for firm and smooth skin. Are your fingernails causing concern? For softer cuticles and whiter nails combine three cups of warm water with the juice from half a grapefruit. Soak fingers for five minutes and repeat weekly. www.delish.com

Not only does this natural fruit help skin and nails, but the health benefits soar above other fruits. Citrus is known for being packed with Vitamin C, but oranges and tangerines give you than you think. In fact, an article published by the Intergovernmental Group on Citrus Fruit said that fiber, ascorbic acid, folate and potassium are obtained through citrus sources.

Folate is especially helpful for women pregnant or who plan to be pregnant because it helps to prevent a severe birth defect called neural tube defects. Potassium helps level your blood pressure while maintaining the body’s water and acid balance. Fiber aids in digestion and helps you feel fuller, longer.

How can you cook with these healthy, delicious fruit? Easy. Tips and tricks have been developed to use different citrus fruits in cooking and baking. Malcolm Manners recommended testing one or two for flavor before you pick a lot off your tree. “Palates vary, so your citrus is ripe exactly when it tastes ripe to you.”

Also, he explains, young trees--especially grapefruit and navel oranges--may bear only dry, pithy fruit for the first year or two.

“After the third or fourth year, most citrus trees can be expected to bear generous quantities of good fruit, and they’ll keep producing at this level for 25 years or more.”

Let’s start with the grapefruit. Yellow in color with a bright pink fruit is the perfect time for this fruit. Add some sugar right on the fruit for a tasty breakfast or snack.

Oranges in their natural form are a great snack, but the juices add a twist to any dessert or entrée. Be sure to thoroughly clean the rind before using it in any dish to avoid pesticide residue in your food.

Lemons and limes are known for their bitter taste. Adding a little lemon to your chicken entrée will compliment all other flavors in the dish. Use either tart citrus in desserts and pair it with sugar will make a delicious combination. www.delish.com

ersimmon with Goat Cheese and Grapefruit Balsamic Reduction INGREDIENTS: 2 Fuyu Persimmons, cored and sliced ½ cup soft goat cheese 1 cup balsamic vinegar 1 tablespoon honey or agave nectar 2 tablespoons grapefruit juice (save the rind) ¼ cup sugar 1 tablespoon sugar ¼ cup water

METHOD:

1 2 3 4 5 6

Add balsamic vinegar and grapefruit juice to small saucepan and reduce by half. This will take about 30 minutes on medium heat Sweeten the balsamic reduction with honey or agave nectar

Heat sugar and water together in a medium saucepan over medium heat and add grapefruit peel Cook rind in sugar mixture until it becomes syrup Remove grapefruit peel from syrup and dust with sugar.

Arrange on a flat surface to drain and cool.

Arrange persimmon slices on a plate, top with goat cheese, and drizzle grapefruit balsamic reduction over the goat cheese, and garnish with candied grapefruit peel

MAY 2009 Del-

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eyer lemon & Key Lime Squares INGREDIENTS: Sugar Cookie Base:

rapefruit and Avocado Salad with Mint Vinaigrette (Makes 4 servings) INGREDIENTS: 2 medium or large red or pink grapefruit 2 limes, juiced 1 tbs fresh mint leaves, chopped 2 tsp honey 1 tbs extra virgin olive oil (or canola oil) 1/2 tsp salt 1/2 tsp freshly ground pepper 2 ripe avocados 6 cups spring mix salad

METHOD:

1

3/4 c. + 2 tbsp. shortening 2/3 c. sugar 2 tsp. vanilla extract 1 1/2 tsp. egg replacer mixed with 2 tbsp. warm water 1 3/4 c. all purpose flour 1/4 tsp baking powder 1/4 tsp salt Filling: 1 box dairy and nut free lemon pie filling 1/2 c. fresh Meyer lemon or lime juice 1 c. water 1T egg replacer powder mixed with 4 tbsp. water 1/2 tsp. vanilla extract

METHOD:

1 2

Preheat oven to 325 degrees F. Spray 9 X 13 baking dish with cooking spray

In a mixer, combine shortening with sugar and vanilla extract. Mix until well combined and creamy. Add egg replacer mixture and mix for mix until well combined.

Peel the grapefruit, removing the white membrane. Cut between the inner membranes to remove the segments of the fruit and set aside For the vinaigrette: whisk together lime juice, mint, honey, oil, salt and pepper

3 4

Peel and pit avocados; cut lengthwise into 1/2 inch thick slices

5 6

2 3 4

Divide salad mix between four plates; arrange an equal amount of grapefruit and avocado on each plate

5

In a separate bowl, combine flour with baking powder and salt.

Add to sugar mixture and mix until combined. Spread cookie dough evenly over bottom of baking dish and spreading about 1/2 inch up the sides all of the way around Bake at 325 for 18-20 minutes until set

Prepare filling and place over medium heat until mixture just comes to a boil, stirring constantly. Remove from heat.

Spoon vinaigrette over fruit and salad

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with a small home-grown salsa business with a handful of clients.

Now Michelle Bennick runs a successful multi-faceted company with dimension – salsa and desserts (and more!)

“

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In 2008, Bennick stumbled upon Key Lime Eats, a tiny salsa business that was for sale in Tampa, Florida. “I fell in love with it. Although salsa wasn’t exactly my specialty, I knew I could make it work and expand it.”

Key Lime Eats was a tiny business when Bennick purchased it. It had just three salsa recipes and picked up money on the side by packaging other local food products. Bennick took over and immediately eliminated the packaging business and developed another salsa to add to the lineup. Salsa Verde was an instant hit, and later became her best seller.

Baked goods became the next priority for Key Lime Eats and she went straight to work on her now-famous Deep South Brownies, made from 60% dark chocolate. She then created the staple to the business name – a Key Lime pie. The pie started as a miniature pie, perfect for two to split. But customers at the local markets where Bennick sold her products wanted to take the pies home to the whole family, so she created the full size Key

“

The year was 2001, and Michelle Bennick was at the end of her rope. For the last eight years, she had spent her days working in business development, selling marketing programs to Fortune 500 companies. She was successful, but something was missing. This wasn’t where she saw her career going. Although a talented saleswoman, the passion was lacking and the workdays were quickly becoming mundane. It was time for a change.

“I had always wanted to do something in food and own my own business, but I didn’t want to own a restaurant,” Bennick says.

With two business degrees from Florida State University already under her belt, she didn’t need much training in running a business, but she wanted to refine her love for baking. “So I went back to college, again.” Culinary school, to be exact.

Bennick enrolled in Kendall College in Chicago and within a year, graduated with a certificate in Professional Cookery from Kendall’s Culinary Arts program.

MAY 2009 Delish!

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“

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just because of the extra help around here,” Bennick explains. “The hardest thing for a small business owner is the decision to hire the first real employee. Do I have the ability to train this person correctly? Can they do what I do when I’m not here? Will they do it exactly the way I want it to be done? But most importantly, can I afford this?”

So far, things are going good. Bennick’s goal for Key Lime Eats six months from now is having someone solely operating the dynamic salsa side of the business so she can focus on the growing baked goods division.

Since acquiring the business, she has added Deep South Brownies, Key Lime Pies, and Key Lime Chocolate cookies to the baked goods side.

And she’s not stopping there; a new partnership with another local baker promises the roll out of bigger and better things. The newest item being tested? “Key Lime ice cream!” she exclaims.

“

Lime Pie. Both the miniature Key Lime pies and the individually-wrapped Deep South brownies sell out every weekend at the markets, and the customers are demanding more.

But why add baked goods and desserts to a salsa business? “My real love lies in baked goods.

When I deliver the salsa to my clients, I constantly ask them, ‘What else do you want to add to your menu?’ and they all say, ‘Desserts!’ so that’s what I work on. To expand your business, you have to listen to your customers. What do they want the most?

And what they want, I will give them.”

Key Lime Eats is a quickly growing business. What started with only 4 clients now has 25. Just two weeks ago, Bennick hired her first employee, Mary. Having Mary come in for a few hours each morning gives Bennick extra time with her clients, something she finds extremely valuable.

“I was able to make two new sales last week

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Honey Baked Ham

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Chocolate

Easter egg Cupcakes

Lemon Garlic

Green Beans

Sweet Potatoes

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IT COULD JUST BE THE TASTE www.delish.com

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I’ll admit, Florida isn’t exactly known for

their wines. So when I realized there was a winery in Plant City, I wasn’t expecting anything fabulous. In fact, I was expecting the wines to taste cheap, like the $4 wines at the grocery store. But I’m a die-hard wine lover, and I couldn’t possibly pass up a winery trip no matter how good or bad the wine could be. Besides, this one was close to my house.

So that afternoon, when I pulled into the Keel and Curley winery, I wasn’t as excited as, say, a trip to Napa Valley. In fact, I wasn’t sure I was at the right place. The visitor’s center was a small building, with a relatively new porch wrapping around the facade. Sweet-smelling Jasmine bloomed on trellises all around the parking lot. If not for the “visitor’s center” sign, I would not have guessed that this was it. Honestly, the place looked like an upscale version of any ole’ Plant City farm. To the left of the building was a beat-up trailer filled with hay.

They must take the kiddies around the farm, I presumed as I walked to the front. I opened the door and was delightfully surprised. The visitor’s center was lovely looking and highly organized, with wines running along the walls on three sides categorized by flavor. A long bar running the length of the rectangular building was on the West side and cute wine accessories and souveniers filled cube-like islands in the middle 30 Delish! MAY 2009

of the sea of wine.

I instantly fell in love. The air was sweet, a mix of blueberry and strawberry aromas swirled about and lingering closer to the bar. The “winetender” greeted me with a smile and asked if I had ever been here before.

“No,” I responded, grinning ear to ear. She beckoned me to the bar, where I could see every flavor of wine uncorked before my eyes.

She explained that I could taste any four wines for $10, and I could keep the signature wine glass. I could also buy just one glass of wine, or the whole bottle.

So much to contemplate. Keel and Curley currently offers 13 different wines and each were available today to try.

The winetender was nice enough to let me smell each and every one of them before I Keel and Curley Hours: Sun-Thurs 11am - 5pm Fri-Sat 11am - 12am Uncorked Wine Bar Fri & Sat 5pm - 12am Address: 5210 W. Thonotosassa Road Plant City, FL 33565 Phone: 813-752-9100 Wholesale Order: 813-215-5516

made my selections: Strawberry Riesling, Wild Berry Pinot Noir, Peach Chardonnay, and their signature Sweet Blueberry wine. I loved every single one of them.

After my tastings, I mused around the shop for awhile, reading the history of the winery and debating between how many bottles I would take home. Ultimately, I chose the Wild Berry Pinot Noir and a couple wine charms to go with my signature glass.

I have to say that I was delightfully impressed with this family-owned winery.

The grounds were beautifully kept, the staff was friendly and knowledgeable, and the whole experience beckons a return, which I shall be doing, friends in tow.

-Myra Stringfellow

From top left: 1. Keel and Curley Winery welcome sign. 2. Joe Keel, owner, hanging out in the blueberry fields. 3. A selection of some of the wines I tasted! 4. The Keel and Curley open-air bus tour around the fields. 5. Keel and Curley’s signature blueberry wines 6. Peach Chardonnay 7.

The signature wine tastings glass, with Peach Chardonnay waiting to be loved. www.delish.com

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In Our Next Issue ...

Ooh, Aah

1

The Annual 4th of July Special Issue

2

Do-It-Yourself

Make a killer rotisserie chicken your family will be talking about for years.

The best fireworks shows in the nation, for those that prefer just to watch.

3

Sweet Surprise

These simple cupcake creations will make you look like a pro, and they’re delicious too!

5

4

Parade Day

The Glenview, Illinois Fire Department joins us to talk about how they on their annual parade.

Sparkler Safety

We show you how to keep the kids safe and still have fun.

32 Delish! MAY 2009

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g n i For h t e m E o ver S yon e