Our three spring finalists are a sassy salad, a pasta main dish and a festive dessert, all highlighting seasonal ingredients for refreshing springtime meals.
Though all the ingredients in the Spring Salad with Red Beet Vinaigrette and Parmesan Crisp are available year round, the contrasting flavors and textures made us think of spring. Some of the lettuces are sweet and mild, others a bit edgier. The sharpness of the vinegar and lemon is balanced by the earthy sweetness of the beets and the, well, bacon-ness of the bacon!
The Springtime Linguine with Shrimp and Peas, perfect for spring with fresh peas in their all-too-brief season, can be made any time with frozen peas; no need to cook, simply thaw. The lightly sauced dish comes together quickly, with the shrimp requiring just a brief sauté until they turn pink and curl into a C-shape. Note: We did not use 2 teaspoons of salt as directed, but reduced it to 1/2 teaspoon.
With its spiral of sponge cake filled with whipped cream and fresh berries, the Strawberry and Cream Swiss Roll is no more difficult or time-consuming than many other cakes, and yet somehow it manages to look so much more impressive.
While tasters enjoyed all three entries, our favorite was the Strawberry and Cream Swiss Roll. The sponge cake, which when it first came out of the oven we thought might be a bit too eggy, was a wonderful texture and much easier to work with than many rolled cakes. The amount of thickly whipped cream and diced strawberries called for were precisely the right amount for this light and airy Swiss roll.
Thank you to everyone who entered, and congratulations to our winner. We cannot wait to see what you cook up next time!
The dressing on this salad gives it a bright pop of color and a unique flavor. Even if you do not like beets (like me) give this dressing a try you'll be pleasantly surprised! You can add any toppings to this that you would like. Recipe includes what I have pictured
Grandma’s Graham Cracker Cream Pie is a family recipe everyone in the Kling family looks forward to for over 63 years. Every Thanksgiving and Christmas my mom made this recipe from the handwritten recipe card from her mother, my Grandma Winn. The pie begins with a homemade graham cracker crust, which is then filled with a golden layer of custard and topped with soft-as-clouds meringue. Mom would always sprinkle a bit of graham cracker on top and keep the pie cool in the fridge with a plate over top until it was time for dessert. The best part is when you bite into it and it almost melts in your mouth. The flavor is creamy, light and not overly sweet. Graham Cracker Cream Pie is one way I stay connected to my Grandma Winn and my mom, Marion Kling, since she died two years ago. Now, I’m carrying on the tradition. It hasn’t been easy. The first time I tried to make the pie, the custard was like soup. (We ate it anyway because it still tasted good.) I’ve finally perfected the recipe with a custard that sets immediately. I’ve even made mini pies. Believe me, we never have leftovers!
Impress your family and guests with this decadent and incredibly moist, deliciously flavorful dessert. Just wonderful with coffee or tea to complete your meal. Perfect for the holidays...your kitchen will smell divine as it's baking! This recipe is a family favorite in our house.