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| Stems are Clarion by Waterford |
Raspberry Sorbet Prosecco Floats
We finally sold John’s house & created these beautiful cocktails to celebrate! Place 2 scoops of David Lebovitz’s Raspberry-Champagne Sorbet in a large goblet and fill with Prosecco.
Cin Cin!
Grilled Ahi Tuna Steaks
We bought these Ahi Tuna steaks right from the boat at the Ventura Harbor.
John made a paste of:
Minced Garlic
Minced Onion
Rosemary
Sea Salt
Ground Pepper
Then coated the tuna with Olive Oil and rubbed it with the paste. He topped it with Lemon slices and marinated it over night.
He grilled the Tuna Steaks over a medium flame for about 10 minutes a side – you can cook longer or shorter until they reach your desired level of doneness.
Wild Rice Almond Pilaf
Saute 1/4 cup slivered almonds in 2 Tablespoons of Butter.
Stir in 1 cup Wild Rice
Then 2 cups Water
1 Tablespoon Chives
1/2 teaspoon Salt
1/2 teaspoon Pepper
Steam according to package directions.
Steamed Broccoli
Sprinkle 1/2 pound Broccoli with Salt and Parisien Bonnes Herbes and steam for 15 minutes.
Top with shredded Cheese.
Warren Brown’s 7-Up Pound Cake
This recipe comes from Warren Brown’s cookbook, United Cakes of America. He says it’s a classic from Missouri and Ohio. As you may know, my dad was in the Navy so we moved around a lot. I’ve lived in CA, GA, NJ, and TX, but never in the mid-west, so I’d never heard of this cake. But, it’s become one of my instant favorites! In addition to 7-Up, it’s made with fresh lemon juice. It is SO moist and delicious that we just ate it plain, but it would be lovely with any kind of berries or citrus fruit as well.
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| Fishing Boat, “Ventura II”, at the Ventura Harbor, CA |
Enjoy!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Susan, Your dinners always look so delicious! That is definitely my kind of cake…simple and oh so good! I’m enjoying the photos of your neck of the woods! Such a beautiful area!
Your menus always look so incredible! I have had 7-up cake, but not the pound cake version. It looks perfect the way it is!
Hi Susan, Okay now I’m wanting an invite to dinner at your place, I can always dream;-)
I love the raspberry Prosecco floats and could easily make a meal out of one of those beauties!
Those glasses are so beautiful!!! Me want! I love the idea of sorbet and prosseco. I think I’ll do that soon since I am all about the ice cream maker. In fact, like you this week I skipped on the Dorie and made some great ice cream instead. I hope you will come look.