That Cilantro Lime Salad Dressing . . .

That Cafe Rio thing has become a favorite of "ours", particularly that sweet pork they put on their salads. Their salad dressings are homemade and I'm partial to the Cilantro Lime one . . . I only want a salad there just because this dressing is so delicious.

1/2 c olive oil
1 lime, juiced
4 garlic cloves
1/2 c cilantro
fresh ground black pepper
1/4 t. sugar
1/8 t. salt

In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper. Process until smooth. Add sugar and salt to taste. Makes 1/2 cup.

Angel Food Cake

I prefer a plain angel food cake with a hot fudge sauce. My husband likes berries with his. . . and in New England many bakeries sell angel food cake with a rich chocolate frosting. Yes, I miss you Yum Yum Bakery. You and your Parker House Rolls. Give Ina's angel food cake a try.

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F.

Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Add 1 1/2 teaspoons grated lemon zest (2 lemons) if you prefer a Lemon Angel Food Cake.

Nana's Chili Sauce

Makes me smile to add this recipe. It conjures up a real memory for me. My grandmother lived with us . . . and this was a signature recipe of hers. And nothing smells as good on a stove as this recipe simmering. Don't let the name fool you . . . it's more of a relish. And it's fabulous on chicken or fish . . . anything. It's worth the chopping for the smell alone.

6 14.5 oz. cans tomatoes
3 large green peppers, chopped
6 large onions, chopped
2 cups vinegar
1 1/2 cups sugar
1 T. salt
1 t. cloves
1 t. allspice
1/2 t. cinnamon
red pepper to taste
Cook till soft

This is as specific as it gets, which is funny to me. Live a little. Give it a try.

Daffodil Cake . . .

I'm not going to kid you here . . . this is a really difficult cake. It's a combination of chiffon cake and angel food cake and I believe it's disappearing from pastry chef culture . . . you never hear about it anymore. This is my mum's favorite . . .

10 egg whites
1 t. cream of tartar
1/2 t. salt
1 1/4 cups sugar
3/4 cups sifted flour
6 egg yolks
1/2 t. orange extract
1/2 cup sifted cake flour
1 t. vanilla

Preheat oven to 350. Wash tube pan in hot soapy water to ensure it is totally grease free.

Whip egg whites until frothy. Add cream of tartar and salt and continue to whip. When whites form soft peaks gradually sprinkle in sugar and continue to beat until stiff peaks form. Remove half of whipped egg whites to a separate bowl.

Fold 3/4 cup of cake flour, orange extract and egg yolks into one half of the egg whites until evenly blended. Fold remaining 1/2 cup cake flour into other bowl of egg whites, along with the vanilla. Spoon 1 cup of batter at a time, alternating colors, into the pan.

Bake for 30 minutes and reduce heat to 325. Bake for an additional 20 minutes or until the top of the cake springs back when pressed. Without removing cake from pan invert it onto a wire rack to cool.

Pavlova . . .

4 egg whites, at room temperature
Pinch salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract

Sweetened Whipped Cream

1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows

Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur (I omitted)

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Yield: 2 cups