ROAST BEEF
GLAZED-ONIONS WRAPS
KALE, QUINOA, CRANBERRY,
ALMOND AND FETA SALAD
Caramelized onions:
1 Tbsp. olive oil
3 cups thin-sliced Spanish
onion
1 Tbsp. brown sugar
Roll-ups:
½ cup mayonnaise
2-4 Tbsp. white horseradish,
or more to taste
16 large leaves Bibb lettuce
8 12-inch-diameter whole-
wheat lavash or flour tortilla
1 pound thinly sliced roast
beef
5 plum tomatoes, seeded and
sliced into thin circles
2 roasted red bell pepper, cut
into strips (jarred is fine)
Quinoa:
2 cups water
1 cup quinoa
Salad:
1 bunch (about 10 leaves)
kale, chopped
1 cup toasted nuts
(any variety)
1 cup dried cranberries
1 cup crumbled Feta cheese
Salt and Pepper to taste
Lemon-Dijon Vinaigrette:
¼ cup olive oil (regular or
extra-virgin)
3 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. sugar
1 tsp. minced garlic
Prepare the caramelized
onions: Heat oil in a large skil-
let over medium-high heat
or over a hot grill. Add the
onions and cook, stirring fre-
quently until the onions are
very soft, about five minutes.
Add the sugar and cook for
several minutes more, stirring
frequently until the onions
are golden. Set aside and cool
completely.
Combine mayonnaise and
horseradish in a small bowl.
Stir well. Set aside.
Lay lavash on a clean flat
surface. Spread ¼ of the may-
onnaise mixture over the
lavash to the uppermost edge
(this is the “glue” that holds
the sandwich together), leav-
ing a 1-inch border on the side
edges.
Lay 2 leaves of lettuce over
the lavash. Layer a few slices
of the roast beef over the bot-
tom half of the lavash, leaving
a 1-inch border on the sides.
Arrange ⅛ of the remaining
ingredients over the bottom
half of the lavash, including
the caramelized onions (the
ingredients will “fill up” the
other half when you roll).
Starting at the edge of the
tortilla closest to you, begin
to roll up the lavash, enclos-
ing the filling. Roll tightly, but
not too tightly or the fillings
will spill out of the ends of
the lavash or the lavash may
tear. Practice will help you
determine the perfect roll. Set
the sandwich aside, seam-side
down. Repeat with remaining
lavash and filling ingredients.
Cut wraps in halves, arrange
on platters and serve. Makes
16 sandwich halves.
Cook the quinoa: Bring
water and quinoa to a boil in
a saucepan. Cook for 3 min-
utes. Remove from heat, cover
with a lid and allow to rest
for 10 minutes more — qui-
noa should not be “exploded.”
Drain if necessary.
Combine dressing ingredi-
ents in a bowl and whisk well.
Combine hot quinoa, kale,
nuts and cranberries and toss
well. When cool, add feta and
dressing and toss well. Makes
8 servings.
CHOCOLATE-DIPPED
MARSHMALLOW KEBABS
12-18 bamboo skewers
1 bag (about 10 ounces) large
marshmallows
24 ounces milk- or semi-sweet
chocolate chips
½ cup total of assorted sprin-
kles or chopped nuts
Thread 2-3 marshmallows
on skewers (keep them near
the pointed ends of skewers).
Set aside.
Place the chocolate chips
in a medium microwave-safe
bowl. The bowl should be
deeper than wide, otherwise
it will be difficult to submerge
the marshmallows. Microwave
on high, uncovered, for 2 min-
utes. Although the chips will
not appear melted, a quick
stir with a tablespoon will
reveal that they are. Stir well.
If a few chips remain unmelt-
ed, microwave again for 30
seconds. Repeat stirring.
Repeat this step as needed.
Dip the kebabs in the
chocolate and shake off any
excess chocolate (the choco-
late must be thin over the
marshmallows). Holding the
kebab in one hand, sprinkle
the “sprinkles” over the kebab
on all sides.
Place the kebab on the pre-
pared baking sheet. Repeat
with remaining ingredients,
re-melting chocolate as
needed. Set in a cool place to
harden. May be made up to a
week in advance. Makes 12-18
kebabs.
THE FUDGIEST
BROWNIES EVER
This is my signature recipe,
exactly the way I always pre-
pare them. This recipe makes
a huge amount of gooey, fudgy
brownies.
1 pound (4 sticks) butter or
margarine
2 pounds semi-sweet choco-
late chips or chunks
2¾ cups sugar
1 tsp. salt
2 tsp. vanilla extract
8 large eggs
4 cups of flour
Preheat oven to 350°F. Line
a commercial baking sheet
with edges (called half-sheet
pans) with parchment paper.
Set aside.
Melt butter and chocolate
together in a large microwave-
safe bowl Cook on high for
2 minutes. Stir until smooth
(microwave for 30-second
increments more if chocolate
is not melted enough). Stir in
the sugar, salt and vanilla. Stir
in the eggs one at a time until
incorporated. Stir in flour
until smooth.
Transfer the batter to the
prepared baking sheet and
smooth the top. Bake for 25
minutes (do not overbake).
Remove from oven and cool
completely (or chill) before
running a knife around the
edges of the pan and turning
the entire pan over onto a cut-
ting board.
Cut the brownies upside-
down (cut off hard edges
first) and turn them upright
to serve. Makes 48 or more
brownies, depending on how
large you cut them. •
All recipes ©Annabel Cohen 2017
annabelonthemenu@gmail.com.
DRINK
UP!
If your graduation party involves multitudinous underage
drinkers, consider limiting your drink choices. Or, hire a pro-
fessional bartender or server to control who imbibes what.
Fill a large metal or plastic tub with bottled or canned
drinks and top with copious amounts of ice.
Smoothie Bar: Frozen drinks are always great fun at par-
ties. Set up a blender and include “smoothie” ingredients
— bananas, berries, orange or grapefruit juice, sugar and ice
— for a self-serve smoothie station (great for non-alcoholic
parties).
Warehouse clubs often sell large attractive containers for
drinks. Fill them with bottles of lemonade or iced tea. Bottled
water is a must for summer parties; consider removing
labels from 8-ounce or 16-ounce plastic bottles and creating
your own labels — standard labels are available at office-
supply stores and are easy to print on your home printer.
FRUIT SMOOTHIES
If a whole glass of smoothie is too much, consider serv-
ing smoothie “shooters.”
1 ripe banana
1 cup fresh or frozen unsweetened strawberries, or
other berries
1½ cups small ice cubes
1 cup orange juice
1 Tbsp. sugar
Cut peeled bananas into chunks. Place banana
chunks, strawberries, ice, orange juice and sugar into
the pitcher of a blender. Cover blender and blend
on high speed about 30-60 seconds, until mixture is
smooth. Makes 2 regular servings or about 8 “shots.”
jn
May 25 • 2017
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