|Honeyed Three Bean Salad|
I'm trying to make up for my two-month hiatus as a blogger by posting a few recipes at a time. The first is a take on the classic three bean salad, with a few twists--including using edamame (soy beans) as one of the three beans. Like its classic cousin, this salad a bit on the sweet side--but it's delicious and refreshing and sure to please at a July 4th cook out. The poppy seeds make it special. You could skip the edamame for classic green beans instead. If you do, don't make the salad too far in advance as the vinegar in the dressing will turn the green beans a dull grey. The inspiration for this salad came from a recipe in a May/June 2007 issue of Vegetarian Times.
The second recipe, for Honey Cheese Cake Squares, is one that I pulled from an April 2003 issue of the now defunct Gourmet Magazine. Recipes from Gourmet are all now available on Epicurious. The honey cheese cake squares were a hit for dessert this weekend when my cousin, his new wife and son were visiting from North Carolina (they're adorable newly weds!). The honey in this recipe really shines through--and a lighter honey I think works best.
Need more recipe ideas for your July 4th cookout or family get together? Check out a past post for Memorial Day Picnic Recipes (including honey baked beans and grilled skirt steak).
For the crust:
6 whole graham crackers, crumbled
2 1/2 tablespoons sugar
3 tablespoons unsalted butter, melted
For the filling:
8 oz. cream cheese, softened
1 large egg
2 tablespoons milk
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup light (spring or summer) honey
Preheat oven to 325 degrees
Pulse the graham crackers, sugar and butter in a food processor. Press mixture evenly over the bottom of a 8x8 square baking dish and bake in the middle of the oven for 10 minutes. Remove and let cool for about five minutes.
For the filling, blend the cream cheese, egg, milk, zest, lemon juice and honey in the cleaned food processor. Pour filling over crust and bake in the middle of the oven until the filling is set (and a bit puffed)--about 30 minutes. Cool and then chill for at least three hours. When fully chilled, cut into squares--they'll still be a bit rough around the edges, though--just like most of us! :)
|Honey Cheese Cake Squares|