Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

June 29, 2009

Foodie With Family: Full-stomach hunting



1 c. fresh or frozen hulled and sliced strawberries, optional

Thinly slice the lemons on a surface that can contain any juice that escapes the lemons. Place one layer of lemons on the bottom of a large mixing bowl. Sprinkle lightly with sugar (if using strawberries, add several berry slices at this point.) Repeat layers until all lemons (and berries, if using) are added to the bowl. If there is any remaining sugar, sprinkle it over the top.

Cover with plastic wrap and allow to sit at room temperature for 25 minutes. When time is up, remove the cover and use a potato masher or large, heavy can (washed and covered with plastic wrap, of course!) to squash the contents of the bowl until juice runs very freely.

Transfer the contents of a bowl to a large pitcher, add 11/2 quarts of water and stir well until all sugar is dissolved. Add ice and serve well chilled.

A tall glass of this looks especially beautiful garnished with a sprig of mint, a slice of lemon and a strawberry!

... Have you heard the saying, "An army marches on its stomach"? That is especially true of The First Royal Chicken Guard. A quickly made batch of this amazing and fast yeast bread keeps my determined protectors fighting fit. Yes! It is a quick yeast bread. This unbelievably delicious crusty bread is redolent with melted cheddar cheese and studded with fragrant tiny bits of onion. You will not believe you turned out such gorgeous bread in 1&1/2 hours from start to finish.

The First Royal Chicken Guard's Cheddar and Onion Herb Bread

51/2 c. all-purpose flour

2 c. shredded cheddar cheese (preferably extra sharp)

2 T. instant dry yeast (also known as bread machine yeast)

2 T. granulated sugar

1 T. kosher salt

1/2 c. finely chopped onion

3 T. minced fresh chives

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