Easy Plum Tart
Spread 3/4 c. canned almond pastry filling on 1 (9-in.) refrigerated premade piecrust (rolled out to 12 inches on parchment-paper–lined cookie sheet), leaving 2-inch border; top with 4 to 5 sliced med. plums, fold in edges, and bake at 400°F for 30 to 35 min. or until crust is golden and filling is bubbling.
Pomegranate Poached Pears
Simmer 1 cinnamon stick, 4 c. pomegranate juice, 6 peeled, halved, and cored pears, and 1/4 c. sugar in 4-quart saucepan until pears are tender (15 to 25 minutes). Serve with sour cream and a sprig of mint.
Cheddar-Beer Fondue
Heat 12 oz. light beer, 1/2 tsp. Dijon mustard, 1 garlic clove, crushed with press, 1/4 tsp. hot sauce in 4-qt. saucepan on low; whisk in 4 c. shredded sharp Cheddar cheese tossed with 2 Tbsp. cornstarch until melted and smooth.
Serve with sliced cooked sausage, cooked new potatoes, bread cubes, and apple slices for dipping.
Pour mixture of 15 oz. ricotta cheese, 4 lg. eggs, 1/4 c. milk, 3 Tbsp. snipped chives, 1/4 tsp. each salt and pepper into 10-in. nonstick oven-safe skillet; pencil-thin asparagus spears, trimmed to fit, and bake in 375° oven for 40 min.
Chocolate-Macaroon Tart
Press 10 oz. coconut macaroon cookies into a greased 9-in. pie plate, then pour 1 c. boiling heavy cream over 1 lb. finely chopped semisweet or bittersweet chocolate in heatproof bowl and stir until smooth; pour into crust, chill 6 hours, and top with raspberries and slivered orange peel.
Shrimp and Green Apple Salad
Toss 12 oz. cooked shelled shrimp, 1 sm. Granny Smith apple, cored and thinly sliced, 1/2 seedless (English) cucumber, thinly sliced, 3 Tbsp. orange juice, Tbsp. extra virgin olive oil, and 1 tsp. hot pepper sauce (such as Tabasco); arrange on two dinner plates, sprinkle with ¼ tsp. each salt and pepper, and, if desired, garnish with 2 Tbsp. toasted pine nuts.
Crustless Tomato Pie
Whisk 1/2 c. milk and 1 Tbsp. cornstarch in lg. bowl, then whisk in 1 (15-oz.) container ricotta cheese, 4 lg. eggs, 1/2 c. each chopped basil and grated Parmesan cheese, 1/4 c. sliced green onions, and 1/2 tsp. salt; pour into nonstick 10-in. skillet with oven-safe handle, top with 1 lb. tomatoes, sliced, and bake at 375°F for 35 to 40 min. or until set and puffed.
Quick Chicken Kabobs
Toss 1 lb. boneless, skinless chicken thighs, cubed, 3 Tbsp. olive oil, and 2 Tbsp. soy sauce; thread on soaked wooden skewers, alternating with 3 lg. nectarines, cubed, and 1 bunch green onions, cut into 1-in. pieces, and grill on med.-high, basting with 1/4 c. cider vinegar, 10 min. or until chicken is cooked through (165°F), turning over once.
Source lifestyle.yahoo
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