* Exported from MasterCook *

Cucumber and Watermelon Salad with Hoisin-Lime Dressing

Recipe By : Bon Appétit (July, 2002)
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 large English hothouse cucumbers -- cut into 1/2-inch
pieces (about 3 cups)
3 cups seeded watermelon -- in 1/2"cubes
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup coarsely chopped lightly salted
dry-roasted peanuts

Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap
and refrigerate at least 15 minutes and up to 4 hours. Drain; discard
liquid.

Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing
over
cucumber-watermelon mixture and toss gently. Season salad to taste with
pepper.
Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.





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NOTES : A Vietnamese-style salad that makes a refreshing accompaniment
to any kind of
barbecued meat.
* Exported from MasterCook *

Curried Coleslaw With Green Onions And Currants

Recipe By : Bon Appétit July 2002
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup light mayonnaise
2 Tablespoons fresh lime juice
1 Tablespoon curry powder
5 Cups thinly sliced green cabbage (from about
1/2 large head)
2 carrots -- peeled, coarsely
grated
2 green onions -- thinly sliced
2 Tablespoons dried currants
1 Small jalapeño chili -- seeded, minced

Whisk mayonnaise, lime juice, and curry powder in large bowl to blend.
Add
cabbage, carrots, green onions, currants, and jalapeño and toss to
blend. Season to taste with salt and pepper. (Can be prepared 2 hours
ahead. Cover and refrigerate. Toss before serving.)




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NOTES : This slaw would pair nicely with grilled chicken breasts or
roasted chicken.

* Exported from MasterCook *

Dulce De Leche Ice Cream Pie With Mocha Fudge Sauce

Recipe By : Bon Appétit July 2002
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Crust--
1/3 Cup chopped pecans
2 Tablespoons sugar
2/3 Cup vanilla wafer cookie crumbs (from about
32 cookies)
1/2 Teaspoon ground cinnamon
2 Tablespoons unsalted butter -- (1/4 stick) melted
--Sauce--
2 Tablespoons boiling water
1 Tablespoon instant espresso powder or instant coffee
powder
1 Cup sugar
2 Tablespoons unsweetened cocoa powder
1 Cup whipping cream
1/4 Cup light corn syrup
2 Ounces unsweetened chocolate -- finely chopped
2 Tablespoons unsalted butter -- (1/4 stick)
1 1/2 Teaspoons vanilla extract
2 Pints caramel ice cream (such as dulce de leche)
1/2 Cup chilled whipping cream
1 Tablespoon powdered sugar
2 Tablespoons chopped pecans

For crust:
Preheat oven to 350°F. Blend pecans and sugar in processor until pecans
are finely ground. Add cookie crumbs and cinnamon and process to
combine. Add butter and blend until moist clumps form. Press crust onto
bottom and up sides of 9-inch glass
pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool
completely.

For sauce:
Stir 2 tablespoons boiling water and coffee powder in small bowl until
powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan.
Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and
butter. Bring to boil over high heat, stirring constantly. Reduce heat
to medium and simmer until slightly thickened, stirring occasionally,
about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.

Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly
over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze
until sauce sets, about 15 minutes.

Meanwhile, soften remaining 1 pint ice cream at room temperature 15
minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce.
Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1
day ahead. Cover and refrigerate sauce. Keep pie frozen.)

Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup
chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in
medium bowl until peaks form. Transfer to pastry bag fitted with star
tip. Pipe rosettes of cream around top edge of pie. Sprinkle with
chopped pecans. Cut pie into wedges and serve
with sauce.









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NOTES : Start this a day ahead and freeze overnight. For the crust,
blend crumbled vanilla
wafer cookies in a processor until crumbs form.
* Exported from MasterCook *

Enlightened Traditional Coleslaw

Recipe By : Bon Appétit July 2002
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup plain nonfat yogurt
2 Tablespoons light mayonnaise
1 Tablespoon fresh lemon juice
1 Teaspoon grated lemon peel
1/2 Teaspoon celery seeds
4 Cups thinly sliced green cabbage (from about
1/2 large head)
1 Large carrot -- peeled, coarsely
grated
1/4 Cup chopped red onion
2 Tablespoons chopped fresh parsley

Whisk yogurt, mayonnaise, lemon juice, lemon peel, and celery seeds in
large bowl to
blend. Add remaining ingredients; toss to coat. Season to taste with
salt and pepper. (Can be made 2 hours ahead. Cover; chill. Toss before
serving.)





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NOTES : A "skinny" version that features nonfat yogurt and light
mayonnaise in the dressing.
Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or
salmon.

* Exported from MasterCook *

Grilled Cardamom-Scented Pineapple with Vanilla Ice Cream

Recipe By : Bon Appétit (July 2002)
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup mild-flavored (light) molasses
3 tablespoons unsalted butter -- cut into small
pieces
8 whole cardamom pods -- lightly cracked
2 teaspoons fresh lime juice
1 1/2 pineapples -- peeled, cut
crosswise into twelve 3/4-inch-thick
rounds
2 tablespoons peanut oil
Vanilla ice cream

Prepare barbecue (medium-high heat). Bring molasses, butter, and
cardamom to boil
in heavy medium saucepan over high heat, stirring occasionally to melt
butter.
Reduce heat to low and simmer until slightly thickened, about 5
minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours
ahead. Let stand at room temperature. Whisk before using.)

Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper.
Grill until golden brown and slightly charred, brushing with glaze on
each side during last 30 seconds of cooking, about 4 minutes per side.
Divide pineapple among 6 plates. Top
with vanilla ice cream, and drizzle with remaining glaze.





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NOTES : Be sure to brush the grill clean while it's hot before adding
the fruit.