I had arranged to take a friend dinner following her surgery, which happened to coincide with the hottest day of the year, and, we quickly discovered, our air conditioner not functioning. Unthinkingly, I chose to make a dish that needed to cook in the oven for 3 hours, which although allowed me ample time to prepare the rest of the menu and to roast the vegetables I had planned to accompany the Short Ribs, also further increased the uncomfortable heat. Thankfully the air conditioning was fixed by that evening and it was pleasant to be inside the house once again, cooking and caring for family and friends.
CLASSIC PIMIENTO CHEESE
1/3 cup mayonnaise
4 ounces cream cheese at room temperature
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons dried mustard
1 1/2 teaspoons hot sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped onion
1 (12-ounce) jar diced pimiento
8 ounces shredded extra-sharp white cheddar cheese
8 ounces shredded sharp yellow cheddar cheese
Stir together mayonnaise, cream cheese, Worcestershire sauce, lemon juice, mustard, hot sauce, sugar, salt and pepper, until smooth. Stir in onion. Fold in pimiento and cheeses. Cover and chill 8 to 12 hours. Let stand at room temperature 30 minutes and stir well before serving.
Recipe adapted from Southern Living, September 2015
1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
3/4 teaspoon salt
1 teaspoon dry mustard
1 teaspoon ground red pepper
2 1/2 pounds bone-in short ribs
Combine brown sugar, cornstarch, salt, dry mustard and ground red pepper. Pat ribs dry, rub with spice mixture. Refrigerate for 30 minutes. Heat oven to 325, place ribs in a roasting dish, cover and bake for 3 hours or until tender and a thermometer registers 200F. Place ribs on a cutting board, cover loosely with foil. Let stand for 10 minutes before serving.
Recipe adapted from Cooking Light, August 2015
LEMON PIE BARS
2 1/4 cups flour
1/2 cup confectioners’ sugar
1 cup butter, softened
1 1/2 cups sugar
1/2 cup lemon juice
1 tablespoon lemon zest
Heat oven to 350F.
Mix 2 cups of flour and confectioners’ sugar together. Cut in the butter, mix well. Press the dough into a 9-by-13-inch baking pan.
Bake for 15 to 20 minutes or until light brown.
Beat together eggs, sugar, 1/4 cup flour, lemon juice and lemon rind for 1 to 2 minutes. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioners’ sugar once cool.
Recipe adapted from allrecipes