Eat Now

your time.

eatnowTH

Eyour food. your kitchen.

ISSUEget fresh with mint

delicious recipes for summer dishes, desserts and drinks

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BBQ recipes from india, korea and greece

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pg. 38

pg. 90

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eatnow table ofcontents

IN THIS SEASON summer is the perfect time to get colorful. Try this produce to brighten up your dinner.

WINESlet’s sip on something nontraditional this summer.

IN THE KITCHENshop for the latest kitchen gadgets to perfect any of the recipes for the summer.

GLOBAL GRUB

globe-trotting is easy and delicious when grilling is involved.

EAT THISthis summer, it’s all about mint. It’s the refreshing addition to all of your favorite meals. Yes, all of them.

FOOD SENSEsummer doesn’t have to mean spending. In fact, yours can be all about saving. In more ways than one.

WHAT’S LEFTlearn other crafty uses for those specific-use tools you only use occasionally.

GET THIS PARTY STARTEDfood and drinks are essential to any party, but it’s the supplies and decorations that give the party its flavor.

BLISSFUL SUMMER INDULGENCESthe summer season has no restrictions on fun, sun and of course, food. So don’t hold back. Indulge.

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masthead

adletter from the editors

ene’ve all had times when we were given something and were expected to turn it into a masterpiece. You might have

created something from a piece of clay, a sketch pad or even a piece of furniture, but food is another story. Here at Eat Now, we understand that every food lover is not a five-star chef. We’re here to give you insight and guidance on food and the many things you can do with it this season. You might love cherry pie, but we show you how cherries can complement a main dish like pork with wild rice stuffing.

Ever wanted to take a trip abroad? Join us as we explore barbecue recipes from India, Korea and Greece. Your ultimate summer guide doesn’t stop here. We have information on seven different mints for those who enjoy that extra refreshing kick in your mojito or ice cream, and we even tell you how to grow them. If that isn’t exciting enough, we give advice on how to throw the best party of the season filled with appetizer, entree, dessert and drink recipes. We even have your ideal summer party set-up with party supplies and kitchen utensil recommendations.

Cupcake sundaes, blackberry sangria, chilled tomato soup... Hungry yet? These are the things we want you to indulge

in while enjoying the hot weather. Don’t worry about getting your calculators out to determine the number of calories in each dish, for we supply the calorie count as well as key nutrition information for each recipe. Even if you have a calorie-counting app on your smartphone, you won’t need it with this issue. The only app you should check out is Eat Now’s The Dish that is filled with extra tips, techniques, grocery lists and even more recipes. This issue supplies you with the right essentials that would have you wanting to eat now, so why wait? Eat now.

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in th is season

CHARD&

Eating colorful foods is a great way to celebrate this rich season, plus bright fruits and vegetables add nutrients that are hard to find outside a drug store. Red, blue and purple fruits and vegetables have powerful antioxidants that help your heart and brain stay healthy.

Orange and yellow foods contain bunches of beta-carotene, which when converted to vitamin A maintains eye and skin health. Orange plants like butternut squash and sweet potatoes are also chock full of potassium that helps lower blood pressure. But the heaviest health-hitter are greens. Leafy greens are a good source of non-dairy calcium, so vegans or the lactose-intolerant should eat up.

Some of the season’s brightest and richest colors can be seen in fresh cherries and chard.

CHERRIESAh, summer. The grass is green, the birds are singing

in th is season

CHERRIESstunning stonefruit

HOW TO PIT A CHERRYWith a cherry pitter simply place the cherry in the holder and push the spike through until the pit comes out. Without a cherry pitter, using the flat side of a knife, press the cherry until it opens and remove the pit. Be careful, this can get messy and may result

Pork with Cherry and Wild Rice Stuffing

These cute fruits are as versatile and remarkable as Lady Gaga. In desserts they add a pop of sweet and color that finishes the perfect sundae, but in a main course they can be as tart as the sting of sunburn. Different kinds of cherries have different colors, ranging from a dark maroon to a deep mahogany red, but they should all be plump and resist squeezing. To find the best fresh cherries, look for glossy, dark red skin and a stem that

This succulent roast is great for a formal dinner party or a family gathering. Serve with mashed potatoes for a heartier meal or a fresh spinach salad for a lighter option. White wine or a light pinot noir are great complements to the pork.

Makes: 8-10 servingsPrep time: 1 hourRoast time: 1 hour and 45 minutes at 325 F°Let stand 15 minutes before slicing

Ingredients

½ cup wild rice2 ¼ cups water2 tsp snipped fresh rosemary or ½ tsp dried rosemary, crushed½ tsp salt½ cup coarsely chopped dried cherries1-3 lbs boneless pork top loin roast (single loin)6 ounces bulk pork sausage½ cup chopped onion1 tbs snipped fresh parsley1 tsp snipped fresh thyme or 1/4 tsp dried thyme, crushed¼ tsp freshly ground black pepper½ cup cold water2 tbs all-purpose flourSalt and freshly ground black pepper to tasteSnipped fresh thymeFresh whole tart red cherries, optionalFresh thyme sprigs, optional

You will needStrainerSmall saucepan with lidPlastic wrapMeat malletLarge skilletMixing spoonsKitchen stringMeat thermometerShallow roasting pan

Directions

1. Preheat oven to 325 degrees F2. Rinse rice in a strainer, lifting the

rice with your fingers to thoroughly clean under cold running water for about 1 minute; drain.

3. In a small saucepan combine wild rice, 1 1/4 cup of the water, rosemary and salt. Bring to boil; reduce heat.

4. Cover and simmer for 40-45 minutes or until rice is tender. Remove from heat.

5. Stir in dried cherries. Set aside.6. Trim fat from pork.7. Butterfly the meat. 8. Cover the roast with plastic wrap.

Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is 1/2- to 3/4-inch thick. Make sure the meat is a uniform thickness. Remove plastic wrap. Set meat aside.

9. For filling, in a large skillet cook sausage and onion until sausage is browned and onion is tender. Drain fat.

10. Stir in the parsley, thyme and black pepper.

11. If necessary, drain the cooked rice mixture to remove liquid. Stir cooked rice mixture into sausage

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CHARDVariegated Vegetable

This leafy green has a psychedelic stem. Chard is technically a beet plant, but due to generations of farmers and foodies prizing its luxurious leaves over its roots, it is usually sold sans root because the root is less delicious and nutritious. The green is thought to be one of the healthiest foods grown because it contains at least thirteen antioxidants, including one that hinders the body’s breakdown of carbs into sugar.Look for bunches with dark greens and bright stems that can be white, yellow, orange or red.Toss chopped chard with cooked penne,

THREE-MINUTE CHARD

1. Use a large pot (3 quart) with lots of water. Make sure water is at a rapid boil before adding Swiss chard.

2. Cut off tough, bottom part of Swiss chard stems.

3. Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water.

4. Place in colander and press out excess water.

Garlic Bread with Chard

The bright chard adds a new twist on the traditional garlic bread. Serve with pasta or as a snack for a different way to eat your vegetables.

Makes: 16-20 slicesPrep time: 25 minutesBake time: 20 minutes at 375 F°

Ingredients6 - 8 cups coarsely chopped Swiss chard2 - 3 tbs olive oil2 1 lb loaves ciabatta bread1/2 cup butter, softened4 - 6 cloves garlic, peeled and finely chopped1 tsp snipped fresh thyme or 1/4 tsp dried thyme, crushed¼ tsp freshly ground black pepper½ cup watertsp dried rosemary, crushed½ tsp salt

You will needLarge mixing bowlBread knifeCutting knivesSmall mixing bowlMixing spoons FoilBaking SheetBoiling waterColander

Key Nutrition InformationCalories 199Protein 5 gramsCarbohydrate 27 gramsTotal Fat 8 grams

Directions

1. Preheat oven to 375 degrees F.2. In a large bowl toss chard with

olive oil.3. Cut each loaf in 8 to 10 slices,

cutting to bottom but not through loaf.

4. In a small bowl, combine butter and garlic.

5. Lightly spread butter and garlic mixture generoulsly on bread slices.

6. In the large mixing bowl, follow the Three-Minute Chard instructions.

7. Spoon in chard mixture, mounding slightly.

8. Wrap each loaf in foil. Place on large baking sheet.

9. Warm 20 minutes or until heated through. Unwrap and re-mound any chard that falls out as it is served. The bread makes 16 to 20 slices.

TIP Remove as much excess water from the chard mixture. This will prevent the bread from flattening.

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BEAT THE HEAT WITH SOMETHING SWEETOUR SUMMER WINE SUGGESTIONS

When it comes to wine, you could say I bleed red. To me, bliss is

stored in a dark green bottle and is so dry it pours like burgundy sand. However, a humid summer night and a Cabernet Sauvignon sounds like a recipe for an early evening. So, come

June, it is time to pick a new poison. A summer wine selection should ideally have low alcohol content, a crisp acidity and, most importantly, be refreshing. Before you rush to your local cellar, here are some wine varieties you may want to experiment with.

ROSÉSRosé is made in most of the world’s wine regions and can be produced using different methods. You’ll have no problem spotting them in the aisle due to their distinct pink hue. Rosés will offer the complexity of a red but in a much lighter form at a reasonable price. It’s no wonder they are some of the best selling wines in the summer. We suggest serving it chilled with a light meal such as a grilled chicken salad.Suggestion: 2010 San Giovanni Garda Classico II Chiarato

RIESLINGThe Germans are known for making wonderful cars and chocolate, but they also make a damn good bottle of white wine. Rieslings, perhaps only surpassed by Sauvignon Blanc and Chardonnay in popularity amongst white wines, is known for their crisp acidity and apple aromas. We suggest pairing them with smoked sausage. It is

MUSCADETOnce all the rage in the world wine market, this French wine has fallen out of favor over the past 50 years. Let’s not hold that against it though, especially considering that you can find an excellent bottle for as little as $6 to $10. Almost always dry and refreshing but hardly ever sweet, this wine is the perfect complement to any shellfish dish, especially if you’re looking to serve oysters. Suggestion: 2010 Domaine de la Tourmaline Muscadet Sevre et Maine

SANCERREAnother French wine, Sancerres offer more variety than the one-note Muscadet. The flavor is slightly dry and marked with an array of fruity aromas from peaches to limes. We suggest pairing this wine with white cheeses or smoked fish.Suggestion: 2010 Sancerre Blanc Domaine Vacheron

WHITE ZINFANDELOur first domestic suggestion, White Zinfandel wines are a bastion of California Wineries and one of the most popular wines in the United States. These wines are extremely sweet, almost like fruit-punch, and low in alcohol content. It is probably too overwhelmingly saccharine to be paired with food, but if you’re looking for

WHITE ZINFANDELOur first domestic suggestion, White Zinfandel wines are a bastion of California Wineries and one of the most popular wines in the United States. These wines are extremely sweet, almost like fruit-punch, and low in alcohol content. It is probably too overwhelmingly saccharine to be paired with food, but if you’re looking for

SUMMERSUPPLIES

You can’t survive this season without these essential tools for summer’s tastiest recipes. With items from various price ranges, you can enjoy these recommendations no matter your budget.

BY AMY KLUBER

in the k i tchen

GRILLSThe right grill is necessary for the perfect barbecue. Check out pg.#TK for recipes.

LOWBodum Charcoal GrillCrate and Barrel, $40A valued trait with outdoor grilling is portability. This small grill can easily be taken on your next camping trip.

MEDIUMCharbroil Magnum 500 Quantum Target , $399.99By using infrared cooking technology, this grill heats up your food much faster than ordinary grills. That means perfectly seared meat and locked-in juices in a jiffy.

Thermador Pro HarmonyAJ Madison, $4,000If you have a generous budget, this is perfect for the advanced cooks. The six gas burners are great if you want to take your outdoor grilling cravings inside.

HIGH

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Grilling tools must be tougher to withstand the heat of barbecuing.

21-piece Tool Set Brookstone, $85.99

This kit includes a baster for all your cooking needs.

HIGH

MEDIUMPortable Tool SetCrate and Barrel, $59.95With just the essential tools, this set can be wrapped up and transported easily.

Wireless Remote Grilling Thermometer, Williams Sonoma, $59.95 This thermometer alerts you when your food reaches a certain temperature. No more watching and waiting.

Cuisinart Grilling Tool Set Bed Bath & Beyond, $24.99Get all your grilling tools on a budget. This one even comes with ear-of-corn holders

LOW

GRILL ACCESSORIESin the k i tchen

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MEDIUM

Making the perfect drink requires the perfect tools.

MEDIUMClassic Outdoor DrinkwarePottery Barn, $39.50These also can be monogrammed for your personalized party.

Faces Bar Tool SetWilliams Sonoma, $99This 7-piece set includes all the essentials to make your favorite party drinks.

HIGH

Emerson Electric Wine OpenerTarget, $20A stuck cork is a thing of the past. Getting a wine bottle open with this tool is as easy as literally a press of a button.

OXO Cocktail ShakerSur La Table, $30An essential tool for shaking all your favorite drinks, alcoholic or not.

Mikasa Punch BowlMacy’s, $60A festive must-have for birthday celebrations, this bowl is perfect for drinks of all kinds including lemonade and sangria.

ICE CREAM MAKER

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DRINK ACCESORIES

MEDIUM

LOW

LOW

Rival White Mountain Ice Cream MakerAmazon, $170This machine has the option of pausing the cycle in order to put in tasty additions to any ice cream flavor.

Cooling off during a hot and sunny day does not require a pool.

KitchenAid Stand Mixer with Ice Cream Maker AttachmentKitchenAid, $398 No surprises when we tell you there is also an ice cream maker attachment to satisfy your sweet tooth.

HIGH

MEDIUM

LOWUco Ice Cream Maker BallsAmazon, $20You don’t need a power outlet for this tool. Children and hands-on lovers get to mix ingredients in this fun ball then stick it in the freezer.

Don't Forget the Scoop!Ice Cream ScoopLinens n Things, $9.95

ICE CREAM MAKER

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TIP Dip the scoop in hot water and dry it just before scooping ice cream to create perfect round shapes.

global grub

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Meat me at the BBQ

There are few things more American than barbecue. The summer is hardly complete without family and friends gathering to savor the smoky and saucy flavor. But, America is not the only place to find barbecued meats. Countries around the world have been using similar techniques for centuries.

Mexicogreece

india

korea

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Makes: 4 to 6 ServingsPrep Time: 2 hoursCook time: 10 minutes

LA Galbi is a Korean style marinated short rib and an authentic and interesting deviation from standard barbecue fair. Though the origin of this dish is unknown, many people believe Korean immigrants in California first created it. The marinade is similar to other Galbi dishes, but the cut of meat is different. Instead of cutting with the bone, these ribs are cut across the bone. This makes for a smaller cut of meat and a shorter cooking time.

Ingredients3.5 lb beef short ribs½ cup soy sauc½ cup water or white wine¼ cup honey + 1 tsp9 cloves of garlic, minced1 medium onion1 tsp chopped ginger1 Korean pear or 2 ripe Bosc pears2 ½ tbs sesame oil1 tsp sesame seeds1 tsp black ground pepper2 tbs soybean paste1 tbs hot pepper paste1 green onion4 romaine lettuce leavesGreen chili pepper

Directions1. Trim excess fat from the short ribs and rinse several times in cold water.2. Soak the ribs in cold water for 10-20 minutes to remove the blood.3. In a large bowl, add soy sauce, water or cooking wine, honey (or 1/3 cup brown sugar), and ground black pepper.4. Blend pear (about 2 cups worth), 8 cloves of garlic, onion and ginger until it turns into a white creamy liquid.5. Add to the soy sauce base with 2 tbs sesame oil.6. Rinse the short ribs in fresh cold water several more times to remove any remaining bone fragments. Drain the water.7. Add the ribs to the marinade and mix it well, by hand.8. Keep it in the refrigerator for at least an hour. Overnight is better.

9. Mix soy bean paste, hot pepper paste, green onion, 1 clove of minced garlic, 1 tsp honey, 1/3 tbs of sesame oil and sesame seeds in a small bowl with a spoon.10. Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.11. Cut a cucumber into strips 3 ½ inch to 4 inches in length and ½ inch thick.12. Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.13. Grill or pan fry the ribs ~ 5 minutes14. When the both sides are cooked, put them on a serving plate. Cut the meat part off the bone with scissors into bite-size pieces.

You will needLarge mixing bowlBlender or food processorSmall mixing bowlMixing spoonGrill or Large panKitchen scissors

Korean L.A. Galbi

TIP You’re looking for the kind with the pieces of bone running through the cut, not the kind with one long bone. This cut is sometimes called flanken, Jacob’s Ladder or LA-Style short ribs

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Makes: 2 2-kebab servingsPrep Time: 2-3 hours Cook time: 30 minutes

Ingredients2 lb boneless chicken 2 tbsp thick, plain yogurt 3 tbsp lemon juice Salt to taste2 tbsp cooking oil or oil spray 6 stalks mint leaves 6 stalks cilantro leaves 2 inch peeled ginger6 cloves garlic 5 green chilis1 onion ½ each red and yellow bell pepper1 tsp red chili powder

You will need4 bamboo skewersFood processorBroiler pan or oven pan lined with foilGrill

Directions1. Cut the chicken into medium pieces. Clean them and keep ready.2. Chop the onion, bell peppers into square pieces.3. Grind the mint, cilantro, ginger, garlic and chili into a paste in a food processor4. Marinate the chicken with the ground paste, yogurt, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy.5. Mix the cut onion, bell pepper, red chili powder, salt and lemon.6. Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively.7. Spray some oil on top of the arranged chicken.8. Line boiler bottom pan with aluminum foil and arrange the sticks on the top pan. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.9. Grill the pieces till they are cooked and coated with slight brown and black spots.

Kebabs are believed to have originated in Persia, but are common street food throughout much of

the world because they are quick and easy to prepare. When you think of kebabs, you probably picture a meat and veggie combo grilled and served on its own, easy to maneuver skewer. But in the Middle East, kebabs can be roasted or stewed cuts of meat.

You may not like green eggs and ham, but these green chicken kebabs are so good, you’ll want to

eat them anywhere, fox not included. The meat is green because of the mint and cilantro used in the marinade.

Indian Green Chicken Kebabs

ALTERNATIVE DIRECTIONS10. Alternatively, preheat your oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min.11. Turn the skewer stick in the middle for even dryness on the chicken.12. If you are using the regular oven pans, remove the water collected in the middle of the cooking.13. Turn on broiler and keep the chicken under it for about 2-3 min.14. Turn the sides and keep for another 2-3 min or until slightly blackened.

DID YOU KNOWCilantro is both an herb and a spice? It’s seeds are called corriander.

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The ancient Greeks invented democracy, sports and theatre. And, although historians disagree on the

origins of the gyro meatloaf, some claiming it goes as far back as Alexander the Great, some saying it’s as young as the 1900s, the concoction is one of America’s favorite Greek imports. The sandwich we all love, however, wasn’t invented until the early 1970s in New York. Whenever and wherever the idea for this sandwich came from, there is no denying its deliciousness.

Gyro meat is very much like your mom’s meatloaf. But instead of a wet product, this meatloaf is packed

very tightly and is dry to help keep its shape so it can be roasted over a spit. Don’t have a large enough rotisserie handy? That’s okay; this recipe uses an oven.

Makes: 10 servingsPrep time: 1-2 hoursCook time: 45 minutes

Ingredients½ onion, cut into chunks1 pound ground lamb1 pound ground beef1 tbs minced garlic1 tsp dried oregano1 tsp ground cumin1 tsp dried marjoram1 tsp ground dried rosemary1 tsp ground dried thyme1 tsp ground black pepper¼ tsp sea salt

You will need:Food processorTea towelMixing bowl7x4 loaf panRoasting panMeat thermometer

Directions1. Place the onion in a food processor and process until finely chopped.2. Scoop the onions onto the center of a towel, gather up the ends of the towel and squeeze out the liquid from the onions.3. Place the onions into a mixing bowl along with the lamb and beef.4. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper and salt.5. Mix well with your hands until well combined.6. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.7. Preheat oven to 325 degrees F.

8. Place the meat mixture into the food processor and pulse for about a minute until finely chopped and the mixture feels tacky.9. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets.10. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan and place into the preheated oven.11. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.12. Bake until the gyro meat is no longer pink in the center and the internal temperature registers 165 degrees F on a meat thermometer, 45 minutes to 1 hour.

MOUTHWATERING TZATZIKI SAUCE

Ingredients1 large cucumber, peeled and cut into chunks1 ½ cups plain Greek yogurt2 cloves garlic, minced½ cup sour cream½ cup mayonnaiseSalt and pepper to taste

Directions1. Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor.2. Mix the cucumber, yogurt, garlic, sour cream and mayonnaise together in a bowl; season with salt and pepper.

Traditional Gyro Meat

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MIGHTY MINT

It’s a warrior among herbs. The brave taste fits in all sorts of dishes, the perfect addition to your summer army.

Mint is a tasty tincture that pairs perfectly with almost all of your seasonal dishes.

Here are some of our favorite recipes that will give you many reasons to love the humble-sized herb.

DID YOU KNOWMint has been found in Egyptian tombs dating back to 1000 B.C. and has been part of the Chinese pharmacy even longer. The early Romans believed eating mint would increase intelligence. Peppermint is one of the oldest and best tasting home remedies for indigestion.

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Makes: 8 servingsPrep Time: 15 minutes

Ingredients1 ½ pounds cherry or grape tomatoes¼- ½ cup extra virgin olive oil7 cloves garlic, peeled, split lengthwise and green shoot removed1 bunch fresh mint, trimmed1 – 2 tsp coarse or flake salt1 tsp freshly ground black pepperToasted slices of rustic breadGoat cheese (optional)

Directions1. Preheat oven to 325 degrees F. Wash and drain tomatoes well, pat dry.2. In a nonreactive 2-quart baking dish place tomatoes in a single layer.3. Pour on olive oil so they are well-coated and there is a thin layer (¼ inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper.4. Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.5. Serve hot, warm or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese.

TIP nonreactive: use clay, enamel, glass, plastic, or stainless steel. These pans don’t react to acid, which is found in the tomatoes of this recipe.

HOW TO SPLIT GARLIC CLOVES

Slow-baked tomatoes with garlic and mint

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Mint Ice Cream

ApplemintThis has a delightful wintergreen flavor and fragrance. The fresh leaves can be used to make apple-mint jelly or stomach-soothing tea. Like other mints, it can be invasive. Applemint grows 3 feet tall and can spread several feet wide.

‘Chocolate’ mint‘Chocolate’ is a fast-spreading selection with dark green leaves, purple-tinted stems, and a light chocolate-mint fragrance. It grows 3 feet tall and can spread.

‘Orange’ mintAlso called bergamot mint, ‘orange’ mint develops bright green leaves lightly tinged with red. The foliage has a citrus fragrance and flavor that makes it a good addition to a lot of dishes. It grows 3 feet tall and spreads several feet wide.

PeppermintThis packs the strongest mint flavor. It grows 12 to 30 inches tall and 18 inches wide.

SpearmintSpearmint offers a mild flavor that gives it versatility in the kitchen. Spearmint can withstand higher soil moisture. Tuck it beneath a downspout or water often for a happy mint patch.

Variegated pineapple mintIt brightens corners of the garden with its white-edged leaves. This mint has a fruity flavor and grows 3 feet tall and several feet wide.

Many people have mint in their herb gardens. It’s low-maintenance and smells awesome. But what you might not know is how many variations of mint exist.

The most important thing to remember about planting any kind of mint: it has a mind of its own. If you’re planting in a garden, try using a raised bed. You don’t want your plants in a tangled mess. Lucky for you, mint also thrives in any kind of pot or container.

GROW YOUR OWN MINT

Makes: 8 servingsYield: 1 quartPrep Time: 25 minutesChill Time: 2 hoursStand: 1 hour

Ingredients2 cups whipping cream½ cup sugar¾ cup fresh mint1 cup whole milkFresh mint for garnish (optional)

Directions1. In a medium saucepan combine cream, sugar and mint leaves.2. Cook and stir over medium heat until mixture just begins to boil. Remove from heat; cover; steep for 1 hour.3. Strain, discard mint leaves.4. Add milk to infused cream mixture.5. Cover and refrigerate for 2 hours or overnight until mixture is completely chilled.6. Freeze cream mixture in a 1-quart ice cream maker according to the directions of the manufacturer. Ripen ice cream according to manufacturers directions.7. Scoop into dessert dishes. Sprinkle with fresh mint.

Summer opens a large gate to food heaven with a number of reasons for you to indulge. Memorial Day, Independence Day, Labor Day and all the sunny days in between. Summer is usually the season we enjoy ourselves the most as we take vacations, host and attend numerous parties, and spend hot nights out with loved ones. Instead of devoting your weekends in your backyard reading a book, host a party

for your close friends, family members and coworkers. Substitute burgers and hot dogs with fried tofu and a side of grilled vegetables, and swap vodka and fruit punch with sangria or martinis. We don’t expect you to become a party guru overnight, so we’ve created a guide to hosting the ultimate summer party filled with food and drink recipes that will keep your guests coming back for more.

There’s no better way to spend a warm night than grilling grub, cooking treats and sipping cocktails with friends and family.

by DaMonica Boone

APPEALINGAPPETIZERS egg

saladSometimes we don’t have everything cooked by the time our guests arrive or we need something to nibble on while we drink, which is why appetizers were created. Appetizers satiate your


Ingredients

6 eggs6 Roma tomatoes½ of a seedless cucumber, chopped¼ of a red onion, chopped½ cup mayonnaise1 tbsp Dijon-style mustard1 bunch watercress, trimmed½ tsp each salt and ground black pepper

Directions

1. In a medium saucepan, cover eggs with water. Bring to a boil over high heat. Remove from heat; cover and let stand 12 minutes. Drain, rinse, peel and chop cooked eggs.

2. Meanwhile halve tomatoes lengthwise and remove seeds. In a mixing bowl combine cucumber, onion, mayon-naise, mustard, salt and pepper. Fold in chopped egg.

3. Divide watercress among four plates. Top each with three tomato halves; spoon on egg salad. Drizzle with any remaining dressing.

4. Key Nutrition Information

Calories 276Protein 12 grams Carbohydrates 8 grams Total fat 22 grams

tomato

tomatopear& cheesesaladSliced turkey isn’t just for Thanksgiving. Serve turkey breast over chilled lettuce with pears, cheese and honey mustard for a refreshing summer salad.

Ingredients

1 pound turkey breast tenderloin1 tbsp honey mustard¼ cup olive oil2 pears, cored (optional) and sliced4 slices provolone cheese, halved5 oz arugula2 tbsp cider vinegar

Directions

1. Bias-slice turkey crosswise in eight 1-inch slices. Flatten slightly with

palm of hand, then season with salt and pepper. Brush with half the honey mustard.

2. In a 12-inch skillet heat two table-spoons of oil over medium-high heat. Cook turkey in an even layer, in hot oil, for two to three minutes on each side or until browned. Layer pears on turkey; top each with a half slice of cheese. Reduce heat to medium-low. Cover and cook three to four minutes or until cheese is melted and pears are warm.

3. Divide arugula among dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook 30 seconds. Drizzle sauce on each serving. Sprinkle with freshly ground pepper.

Key Nutrition InformationCalories 410Protein 36 grams Carbohydrates 16 gramsTotal fat 22 grams


chilled tomato soup with cornbread

croutons


Ingredients

1 8 ½ oz package corn muffin mix1 tsp chili powder2 14 ½ oz cans diced tomatoes with green pepper, celery, and onion½ an English cucumber, seeded and coarsely chopped3 green onions, trimmed and coarsely chopped1 cup ice cubes1 medium avocado, halved, seeded, peeled and slicedSliced green onion, chopped cucumber, and chili powder (optional) Directions

1. Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions. Spread in lightly greased 13x9x2-inch baking pan. Bake 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into one-inch cubes. Toss with one tablespoon of the olive oil and chili powder. Place on baking sheet and crisp in oven for five minutes.

2. While muffin mix bakes, in a blender combine undrained tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup in bowls; top with avocado and half the croutons (reserve remaining for another use). If desired, sprinkle with additional green onion, cucumber, and chili powder. Drizzle with olive oil.

Soup is thought of as a cold-weather dish, but it can also

be appetizing when served chilled on a hot summer day. Keep in mind that not all are

ENTICINGENTREESThe main course is the most important element of the evening meal. It’s everything your guests look forward to, so you must make sure it’s excellent. Serving turkey burgers instead of beef burgers is so three years ago. Liven up your food life with these recommended party poppers.

TOMATOPEACH BBQ RIBS

A cookout without ribs is like a summer without barbecue. Even if you’re not a pork eater, your guests will appreciate your creative food sense with these unusual barbecue ribs.

Makes: 6 servingsPrep time: 20 minutesCooking time: 1 hour, 20 minutesGrilling time: 1 hour, five minutes

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Ingredients

1 onion2 whole cloves4 - 5 pounds pork ribs, cut into serving-size pieces1 bay leaf2 cups chopped, peeled peaches1 10 ¾ oz can condensed tomato soup½ cup light corn syrup½ cup cider vinegar½ cup packed brown sugar¼ cup cooking oil1 tbsp dry mustard1 tbsp Worcestershire sauce1 ½ tsp paprika½ tsp salt½ tsp garlic powder½ tsp black pepper

Directions

1. Stud onion with cloves. Place the ribs in a five-quart Dutch oven and add about two inches of water. Add the onion and bay leaf and bring the water to a boil. Reduce heat; cover and simmer about an hour or until the ribs are tender.

2. Drain the ribs. In a covered grill arrange medium- hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for four seconds. Place the ribs, fat side up on the preheated grill rack over the drip pan, but not over the coals. Lower the grill hood and cook for an hour.

3. Meanwhile, in a two-quart saucepan stir together the peaches, tomato soup, corn syrup, vinegar, brown sugar, cooking oil, dry mustard, Worcestershire sauce, paprika, salt, garlic powder and pepper. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, about 20 minutes or until the sauce is slightly thickened, stirring occasionally.

4. After the ribs have grilled for an hour, brush them generously with the sauces. Grill for five to 10 minutes more or until well-done, brushing occasionally with the sauce. Pass the remaining sauce with the ribs.

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TOFU STACKUP

There are many vegetarians who have been eating and enjoying summer for a very long time. Grilling tofu can be mouthwatering topped with grilled vegetables, but don’t worry if your home

isn’t grill-friendly. This fried tofu recipe will do just the trick.

Ingredients

2 ears fresh sweet corn2 12 - 16 oz firm or extra firm tofu, drained¼ cup yellow cornmeal2 tsp chili powder½ tsp salt3 - 4 tbsp olive oil1 medium red sweet pepper, seeded and sliced2 medium green tomatoes, slicedLime wedgesFresh cilantro leaves (optional)

Directions

1. In a large saucepan, cook corn, covered, in boiling salted water for seven minutes. Drain.

2. Meanwhile, slice each block of tofu horizontally into four slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.

3. In a 12-inch skillet, heat one tablespoon of oil over medium-high heat. Cook tofu in batches for two to three minutes per side until crisp and golden brown, adding more oil as needed. Remove tofu from skillet; add sweet pepper and green tomatoes and cook in remaining oil about three minutes until tomatoes are heated through and lightly browned and peppers are tender.

4. Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining tofu slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves.


Key Nutrition Information

Calories 306Protein 15 gramsCarbohydrates 28 gramsTotal fat 16 grams

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Makes: 4 servingsPrep time: 15 minutesGrilling time: 5 minutes

With wooden or metal skewers and a grill, you can turn anything into a kabob. Whether it’s shrimp, lobster, crab - or in this recipe scallops - fancy up your meal with shellfish on a stick.

Ingredients

12 oz fresh or frozen sea scallops16 cherry tomatoes1 medium yellow summer squash, halved lengthwise and sliced ½ inch thick3 tbsp bottled sesame-ginger stir-fry sauce Directions

1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 8-inch skewers*, alternately thread scallops, cherry tomatoes, and squash, leaving ¼ inch between pieces.2. For a charcoal grill, place scallop skewers on the greased rack of an uncovered grill directly over medium coals. Grill for five to eight minutes or until scallops are opaque, turning once and brushing frequently with stir-fry sauce during the last half of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place scallop skewers on greased grill rack over heat. Cover and grill as above).

From the Test Kitchen*Tip: If using wooden skewers, soak the skewers in water for at least 30 minutes before grilling to avoid fast ignition and severe burning.

Key Nutrition InformationCalories 108Protein 16 gramsCarbohydrates 9 gramsTotal fat 1 gram

GRILLED SCALLOP KABOBS

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DELIGHTFULDESSERTSIce cream is the go-to dessert during the summer – for kids. But for a house full of adults, here are a few dessert options that will leave you looking cool, but also leave your guests feeling cool while they indulge.

Makes: 12 twistersPrep time: 40 minutesBaking time: 15 minutes Your friend might raise an eyebrow when you tell her you’re serving pie at your upcoming party, but she’d be surprised once she sees what you’ve really been baking. Here’s a unique way to enjoy a classic pie while the sun is still out.

Peach PieTwisters

Make Ahead Tip: Store cooked

twisters in an airtight container at room

temperature for up to 24 hours.

To Reheat: Preheat oven to 350 degrees F.

Place twisters on baking sheet and heat, uncovered, for 8 to 10

minutes or until warm.

Ingredients

2 rolled refrigerated unbaked pie crusts3 medium peaches, pitted and chopped, or 1 16-oz. package frozen unsweetened peach slices, thawed and chopped½ cup tiny marshmallows½ tsp cinnamon sugar or chili powder1 tbsp cinnamon sugar or 1 tbsp. sugar mixed with ½ tsp. chili powderVanilla ice cream (optional) Directions

1. Let pie crusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper or foil; lightly grease the foil if using. Set aside.

2. In medium bowl, combine peaches, marsh mallows, and ½ teaspoon of cinnamon sugar or chili powder.

3. Unroll one pie crust. Cut crust into six wedges. Spoon a scant 1/4 cup of the peach mixture along one long side of each wedge, 1/2 inch from the edge of the crust. Brush edge of long sides of crust with a little water. Fold crust over filling. Using the tines of a fork, press long sides to gether to seal. Fold the top edge of the crust back to expose some of the filling. Repeat with remaining wedges and filling.

4. Place pies on prepared baking sheets. Prick top crusts of pies two or three times with a fork. Sprinkle with one tablespoon cinnamon sugar or chili powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool pies on pans slightly to serve warm, or cool completely.

5. Serve standing upright in paper cups or in glasses with a scoop of ice cream. Key Nutrition Information

Calories 188Protein 1 gramCarbohydrates 24 gramsTotal fat 9 grams

BananaSplit Cupcakes

Makes: 24 cupcakesPrep time: 30 minutes

Standing time: 30 minutesBaking time: 18 to 20 minutes

Cooling time: 45 minutes

A party isn’t a party without cupcakes and summer isn’t summer without

banana splits, so pair the two on a hot summer day.

Ingredients

1 cup whipping cream2 tbsp sugar½ tsp vanilla Directions

In a chilled mixing bowl combine whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).



SWEETENED WHIPPED CREAM

Ingredients

1 onion2 whole cloves

4 - 5 pounds pork ribs, cut into serving-size pieces1 bay leaf

2 cups chopped, peeled peaches1 10 ¾ oz can condensed tomato soup

½ cup light corn syrup½ cup cider vinegar

½ cup packed brown sugar¼ cup cooking oil

1 tbsp dry mustard1 tbsp Worcestershire sauce

1 ½ tsp paprika½ tsp salt

½ tsp garlic powder½ tsp black pepper

Directions

1. Stud onion with cloves. Place the ribs in a five-quart Dutch oven and add about two inches of water. Add the onion and bay leaf

and bring the water to a boil. Reduce heat; cover and simmer about an hour or until the

ribs are tender.

2. Drain the ribs. In a covered grill arrange medium- hot coals around a drip pan. Test for medium

heat above the pan by holding hand over coals for four seconds. Place the ribs, fat side up on the preheated grill rack over the drip pan, but not over

the coals. Lower the grill hood and cook for an hour.

3. Meanwhile, in a two-quart saucepan stir together the peaches, tomato soup, corn syrup, vinegar, brown sugar, cooking oil, dry mustard,

Worcestershire sauce, paprika, salt, garlic powder and pepper. Bring the mixture to a boil,

stirring constantly. Reduce heat and simmer, uncovered, about 20 minutes or until the sauce is

slightly thickened, stirring occasionally.

4. After the ribs have grilled for an hour, brush them generously with the sauces. Grill for five

to 10 minutes more or until well-done, brushing occasionally with the sauce. Pass the remaining

sauce with the ribs.

CREAM CHEESEICE CREAM

Makes: About three quarts (24 servings)Prep time: 40 minutesFreezing time: 30 minutesChilling time: 4 hours Ingredients

5 cups half-and-half or light cream2 ½ cups sugar4 beaten eggs3 8-oz package cream cheese or reduced-fat cream cheese (Neufchatel), softened1 tsp finely shredded lemon peel2 tbsp lemon juice2 tsp vanilla Directions

1. In a large saucepan combine three cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.

2. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a four- or five-quart ice cream freezer according to the directions. Ripen for four hours. Key Nutrition Information


Caramelized Apples & Ice Cream


An apple a day keeps the doctor

away -- whether it’s raw, baked into a pie or caramelized and topped with

ice cream.

Ingredients

¼ cup sugar1 tsp ground cinnamon1 tbsp butter4 firm cooking apples (such as Braeburn or Jonagold), halved lengthwise and cored½ cup water2 cups ice creamCinnamon sugar (optional) Directions

1. On a plate combine sugar and cinnamon. Heat a very large skillet over medium heat; add butter. Press the cut side of each apple into the cinnamon-sugar mixture. Place apples, cut sides down, in the hot skillet. Sprinkle with any remaining cinnamon-sugar mixture.

2. Cook apples for seven to eight minutes or just until apples begin to brown. Add the ½ cup water. Cover; reduce heat to low. Simmer for five to seven minutes, adding more water if sugar begins to burn.

3. Remove apples from skillet; place two apple halves on each of four plates; drizzle with sauce from skillet. Add a scoop of ice cream to each plate. If desired, sprinkle with cinnamon sugar. Key Nutrition Information


& Ice Cream

DRINK UPSure water and juice are the healthiest, but when there’s a room full of people, serve something with a kick. Here are a few recipes that will have your guests moving and grooving, plus a few nonalcoholic recipes that are just as quenching.

Makes: 6 servingsPrep time: 10 minutes

Cooling time: 1 hour

Ingredients

1 cup chopped refrigerated mango slices

1 cup pineapple juice8 green tea bags

2 mint sprigs4 cups boiling water

½ tbsp sugarIce cubes

Directions

1. Place the chopped mango and pineapple juice in a blender

container or food processor bowl. Cover and blend or process until

smooth. Cover and refrigerate the pureed mixture.

2. Meanwhile, in a large glass bowl, pour boiling water over the tea bags and mint sprigs. Cover and let steep

five minutes. Remove and discard the tea bags and mint sprigs. Cool,

covered, for an hour. Chill for two hours.

3. Transfer the chilled tea to a two-quart pitcher; add the pureed mango

mixture and sugar. Stir until the sugar is dissolved.

4. To serve, pour the tea mixture into ice-filled glasses. Garnish each

glass with an additional mango slice and a pineapple star.


Calories 66Carbohydrates 16 grams

MintedMango

Tea


Ingredients

2 cups orange juice, chilled1 cup unsweetened white grape

juice, chilled1 cup reduced-calorie cranberry

juice1 1-liter bottle diet lemon-lime

carbonated beverage, chilledIce cubes

2 cups assorted fresh fruit (such as oranges, cut into

wedges; thinly sliced and halved lemons and/or limes; pineapple wedges; seedless red or green

grapes; sliced, peeled and pitted peaches; and halved

strawberries)Fresh mint sprigs

Directions

1. In a large bowl or pitcher, stir together chilled orange juice,

white grape juice and cranberry juice.

2. Add the lemon-lime beverage; stir gently. Fill each of 10 glasses

about two-thirds full with ice. Divide fruit among glasses.

Pour juice mixture into glasses. Garnish with fresh mint sprigs.


Calories 61Protein 1 gram

Carbohydrates 15 grams

Mock Sangria


Ingredients

1 cup blanco (white) tequila¾ cup lime juice

½ cup agave nectar1 ½ cups sparkling wine or

Champagne Lime peel strips or very thin lime

slices

Directions

1. In a cocktail shaker combine half of the tequila, lime juice and agave

nectar with plenty of ice. Shake for five seconds and strain the

mixture into three glasses. Repeat with remaining tequila, juice and

agave nectar. Top each serving with sparkling wine. Add a lime peel

strip. Add additional lime juice to taste.


Calories 188Carbohydrates 18 grams

Sparkling Margaritas

Tip: Dress up the punch with citrus ice cubes. To make these tasty cubes, fill the compartments of an ice-cube tray with lime, lemon and/or orange slices (halve or quarter slices to fit).Fill with water. Freeze until firm.


Chilling time: 2 to 24 hours

Ingredients

2 cups orange juice2 cups unsweetened pineapple juice

2 tbsp grated fresh ginger1 1-liter bottle diet ginger ale, chilled

Ice cubes*1 orange, thinly sliced

Directions

In a large pitcher, combine orange juice, pineapple juice and ginger.

Cover and chill for two to 24 hours. Strain mixture; discard ginger and

pulp. Slowly pour ginger ale into juice mixture. Serve over ice in

chilled glasses. Garnish with orange slices.


Calories 48Protein 1 gram


Sparkling Margaritas

Ginger Pineapple Punch

Makes: 6 large martinisPrep Time: 20 minutes Ingredients

5 cups watermelon cubes (rind and seeds removed)¾ cup lemon vodka6 tbsp lime juice3 tbsp Cointreau or triple sec3 tbsp sugar Directions1. Place watermelon in blender. Cover; blend until smooth. Pour puree into a pitcher and keep very cold, even a little frozen to make it icy.

2. For two martinis, add one cup of watermelon puree, ¼ cup of lemon vodka, two tablespoons of lime juice, and one tablespoon each of Cointreau and sugar to the blender with three to six ice cubes. Cover; blend until slushy. Key Nutrition Information

Calories 150Protein 1 gramsCarbohydrate 20 grams

Watermelon Martini

Blackberry Sangria

Makes: About 13 4-oz cupsPrep time: 20 minutes

Chill: 4 hours

Ingredients

4 cups fresh blackberries¾ cup sugar

1 ½ cups water2 750 ml bottles rose wine

1 cup cognac¼ cup lemon or lime juice

3 cups sliced peaches and/or plumsFresh basil sprigs (optional)

Directions

1. For the syrup, in a medium saucepan* combine 2 cups of the

berries, sugar, water and a dash of salt. Bring to boiling; reduce heat

and simmer 10 minutes stirring occasionally. Remove from heat;

cool slightly. Strain through a colander, pressing gently without

crushing the fruit; discard berries. Cool syrup.

2. For sangria, in a gallon jar or pitcher combine the blackberry

syrup, rose wine, cognac, lemon juice, fruit and a few sprigs of basil, if desired. Cover and refrigerate for

four to 24 hours.

3. Serve with ice, additional fruit, and basil.


Calories 109Protein 1 grams


Tip Use a nonreactive saucepan, such as

Teflon-lined, enamel, stainless steel or silver. The acid in the berries may react

with metal.

Get this party started

Decorate your party with patterns, colors and materials that pops.

PartySupplies

A party isn’t a party without the things you need the most: tablecloths, serve ware, flatware and more.

Here are our suggestions for a swanky party that would turn your home into a fancy venue.

BY DAMONICA BOONE

This Sean O’Hara serve ware set includes a salad bowl with servers, a condiment server, a set of four small salad bowls, a chip-and-dip tray and a cheese tray all made from acacia wood. A knife with an acacia wood handle complements the cheese tray. Use these to host a large party or just invite a few friends over for snacks.

Price: $85 - $200macys.com

Plastic tablecloths are safe but can leave your table looking like a disaster. Opt for a fabric tablecloth that is better looking and machine-washable.Price: $89.95 – $99.95williams-sonoma.com

set the scene

Place mats and matching napkins might seem like small details, but they can add just the

right amount of sass.Price: $4.95 -

$7.95crateandbarrel.

com

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Lucia’s buffet plate will not only decorate your table, it’ll decorate the food that it carries.Price: $16.95crateandbarrel.com

This Billow Wire candle lantern can soothe the atmosphere as the crowd starts to die down, or it can keep the party going as the sun sets.Price: $61sears.com

This Hampton Forge 101-piece flatware set includes 12 plate settings and a variety of serving pieces.Price: $71target.com

Keep hands out of food and germs out of bodies with these Strand serving pieces.Price $39.95crateandbarrel.com

open outdoors

essential to eating

Fool your guests into thinking you’re serving barbecue

on expensive china with this set of eight

Marimekko Appelsiini patterned paper plates.Price: $4.95crateandbarrel.com

Godinger Westbury’s drink dispenser is suitable for holding water, sangria, punch, juice, soda or it can distribute warm drinks during the

cold season.Price: $140

macys.com

Stack sweet cupcakes with this three-tier glass cupcake plate at a party or use it to hold muffins during teatime, serve biscuits for a breakfast party, or to stack candles for an awesome centerpiece.Price: $29.99

macys.com

pretty placeholders

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food sense

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HEDdek

Pork with Cherry and Wild Rice Stuffing

art These cute fruits are as versatile and remarkable as Lady Gaga. In

desserts they add a pop of sweet and color that finishes the perfect sundae, but in a main course they can be as tart as the sting of sunburn. Different kinds of cherries have different colors, ranging from a dark maroon to a deep mahogany red, but they should all be plump and resist squeezing. To find the best fresh cherries, look for

Ingredients



Directions










HOW TO PIT A CHERRYWith a cherry pitter simply place the cherry in the holder and push the spike through until the pit comes out. Without a cherry pitter, using the flat side of a knife, press the cherry until it opens and remove the pit. Be careful, this can get messy and may result


Makes: 8-10 servingsPrep time: 1 hourRoast time: 1 hour and 45 minutes at 325 FLet stand 15 minutes before slicing

recipe titleswag?

what 's lef t

eatnow 17

HEDdek

art These cute fruits are as versatile and remarkable as Lady Gaga. In

desserts they add a pop of sweet and color that finishes the perfect sundae, but in a main course they can be as tart as the sting of sunburn. Different kinds of cherries have different colors, ranging from a dark maroon to a deep mahogany red, but they should all be plump and resist squeezing. To find the best fresh cherries, look for

Ingredients



Directions










SIDEBAR HED

With a cherry pitter simply place the cherry in the holder and push the spike through until the pit comes out. Without a cherry pitter, using the flat side of a knife, press the cherry until it opens and remove the pit. Be careful, this can get messy and may result


Makes: 8-10 servingsPrep time: 1 hourRoast time: 1 hour and 45 minutes at 325 FLet stand 15 minutes before slicing

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