Savor and Share: First-time recipes

Perhaps you made a resolution to try some new recipes this year. We support that goal, and hope you will send in a recipe you are trying for the first time for the Recipe Box of Jan. 31.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

On Feb. 7, we will publish the poultry recipes we did not have room for on Jan. 10. And it’s not too early to start thinking about recipes using chocolate for Feb. 14.

Categories: Reader favorites
Joe Stalvey

One Response

  1. eileen fischer says:

    From Patricia Corda of Trumbull, this week’s cookbook winner:
    Strawberry Port Pie
    Serves 6
    1/2 cup port wine
    3/4 cup water
    1 (3-ounce package) strawberry-flavored gelatin
    2 (10-ounce) packages frozen sliced strawberries
    2 teaspoons lemon juice
    1 (3-ounce) package cream cheese
    1 tablespoon whole milk
    1 (9-inch) baked pie shell
    Whipped cream
    Heat wine and water to simmering; add gelatin and stir until dissolved. Remove from heat. Add frozen blocks of strawberries to the hot mixture. Let strawberries thaw, breaking up blocks with a fork to hasten process. Add lemon juice. Chill until mixture begins to thicken. Meanwhile, beat cream cheese and milk together with a fork; spread evenly over the bottom of the pie shell. Pour in partially-thickened gelatin mixture; chill until firm. Garnish with whipped cream and serve.

    From Mildred Cogliandro of Riverside:
    Skewered Sesame Shrimp
    24 large shrimp (about 1 1/2 pounds), peeled and deveined
    8 (6-inch) bamboo skewers
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons white wine vinegar
    1/2 cup sesame seeds
    1 tablespoon vegetable oil
    Thread shrimp onto bamboo skewers (3 each). Combine soy sauce and vinegar in a shallow dish and put sesame seeds on a plate. Dip each skewer of shrimp into the soy sauce and vinegar mixture, then dip both sides of the shrimp skewer in the sesame seeds. Heat oil over medium-high heat in a large skillet. Add shrimp skewers, 3 to 4 at a time, and cook about 2 minutes per side or until shrimp are opaque. Transfer skewers to a plate. Pour the remaining soy sauce-vinegar mixture into the hot pan and cook, stirring, until slightly thickened, about 30 seconds. Drizzle sauce over shrimp, and serve warm.

    From Mildred Cogliandro of Riverside:
    Chicken Tortellini Soup
    3 (14 1/2-ounce) cans reduced-sodium chicken broth
    2 cups chicken from a rotisserie chicken
    1 pound cheese tortellini
    7 ounces baby spinach
    Combine broth and chicken; bring to a boil. Add tortellini; cook until they float to the top, 4 to 5 minutes. Add spinach and stir constantly until wilted, about 15 seconds. To serve, ladle into bowls.

    From Dorothy Coleman of New Milford:
    Chicken Andalusia
    Serves 6
    6 boned chicken breasts
    1/4 cup orange juice
    1 tablespoon chopped parsley
    1 clove garlic, chopped
    1/4 cup flour
    1/2 cup olive oil
    1/4 pound butter
    1/2 cup dry sherry
    1/4 cup raisins
    1/2 cup Spanish olives
    1/4 cup sliced almonds
    Marinate the chicken for several hours in the orange juice, garlic and parsley. Remove the chicken from the marinade, wipe dry and dip in flour. Fry in olive oil until nice and brown. Set chicken aside. Pour oil out of pan, add butter and sherry, heat, scraping the bottom of the pan. Add the raisins, almonds, olives and chicken to the pan. Simmer for at least 15 minutes. Serve with rice, green salad and crusty bread.

    From Vicki Socci of New Canaan:
    Clam and Corn Fritters with Lemon Aioli
    Olive oil cooking spray
    3 cloves garlic
    1/2 cup reduced-fat mayonnaise
    2 teaspoons Dijon mustard
    1 teaspoon lemon zest
    1 tablespoon fresh lemon juice
    1/4 teaspoon freshly ground black pepper
    1 medium sweet onion, diced (1 1/4 cups)
    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 eggs, beaten
    1/4 cup milk
    1/4 cup canola or corn oil
    1 cup fresh or thawed frozen corn
    1 1/2 cups minced clams
    Heat oven to 375 degrees. Spray two baking sheets with olive oil cooking spray and set aside.
    Make the aioli. In a food processor, pulse garlic until finely minced. Add mayonnaise, mustard, lemon zest, lemon juice and pepper. Pulse to combine until smooth. Transfer to a sealed container and refrigerate until ready to use.
    Make the fritters. Spray a nonstick skillet with olive oil spray and heat over medium-high heat. When pan is hot, add the onion and saute until softened and starting to brown, about four minutes. Set aside to cool.
    In a medium bowl, mix flour, baking powder, salt and pepper. Set aside.
    In a large bowl, combine eggs, milk and oil and whisk together lightly. Add the sauted onions, corn and clams. Add dry ingredients and stir until just combined; be careful not to over mix.
    Drop heaping tablespoons of the dough onto the prepared baking sheet, 2 inches apart; there should be 22 to 24 fritters. Bake 12 to 14 minutes or until a toothpick stuck in the center of a fritter comes out clean.
    Heat broiler during last 5 minutes of baking time. Place fritters under broiler for about 1 minute, until lightly browned.
    Serve warm with aioli dipping sauce.