Surf and Turf is one of those classic combinations that never seems to go out of style. And, what better time for this indulgent pairing than Valentine’s Day, especially when NY Strip and Lobster Tail are on sale at Westborn! You’ll be sure to romance your sweetheart’s taste buds and satisfy meat and seafood lovers alike.
You shouldn’t have to wait until summer to enjoy delicious baby back ribs. The good news is grilling isn’t the only answer to making mouth watering ribs using you sauce of choice.
Here’s a great video that explains how the get a head start on BBQ using by making baby backs in the oven without skimping on the flavor.
Summary: Granite is frozen without stirring to produce a coarser, icier dessert.
- 3 Cups very strong, brewed black coffee (mi Coffee by Paramount Coffee, Lansing, MI)
- 1 cup Whipping Cream
- 2 Tablespoons Vanilla Syrup
- 1 cup Coffee Syrup
- Mix the Coffee syrup with the coffee and freeze in a flat pan.
- With a spoon, scrape into fine shavings into chilled parfait glasses.
- Whip the cream and vanilla syrup together to soft peaks and place a dollop on each serving.
Number of servings (yield): 4
Recipe courtesy of Paramount Coffee, Lansing, MI
Summary: Classic Italian cookie drenched in honey.
- 1 3/4 cup all-purpose flour plus more for kneading the dough
- 3 Large eggs
- Pinch of salt
- 1 orange zest
- 1 Lemon zest
- ½ teaspoon of almond extract
- ½ teaspoon of lemon extract
- 1 tablespoon orange juice
- Vegetable oil for frying
- 1 cup Fairview Farms honey
- In a large bowl, combine flour and the salt. Add the eggs and lemon zest and stir until well blended.
- Turn the dough out onto a lightly floured board and knead until smooth, about 5 minutes. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover, let rest for 30 minutes.
- Work with a ¼ of the dough at a time. Roll into a 1/2-inch-thick rope. Cut the rope into 1/2-inch chunks and roll into a ball. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. (Excess flour will cause the oil to foam up when you fry the struffoli.)
- Line a tray with paper towels. Pour about 3 inches of oil into a wide heavy saucepan. Heat the oil to 370°F on a frying thermometer, or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.
- Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until the struffoli are crisp and evenly golden brown. Remove the struffoli with a slotted spoon or skimmer and drain on paper towels. Repeat with the remaining dough.
- When all of the struffoli are fried, gently heat the honey just to a simmer in a large shallow saucepan. Remove from the heat. Add the drained struffoli and toss well. Pile the struffoli onto a serving plate. Decorate with the multicolored sprinkles.
- To serve, break off a portion of the struffoli with two large spoons or a salad server. Store covered with an overturned bowl at room temperature up to 3 days.
Recipe courtesy of Fairveiw Farms Apiary, Fairveiw, MI
A classic, refreshing dish made even better when using seasonal Michigan tomatoes.
- 1 1/2 lb plum tomatoes, chopped
- 1/3 c chopped fresh basil leaves
- 1 tbsp chopped garlic
- 1 tbsp chopped fresh oregano leaves
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 6 thick slices of crusty bread, toasted
- Mix tomatoes, herbs and liquids in a bowl. Season with salt and pepper. Can be prepared 2 hours ahead. Hold at room temperature.
- Spoon tomato mix onto toasted baguette slice and serve.
Preparation time: 15 minute(s)
Number of servings (yield): 6