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Q. In the late 1980s and early ’90s, Royal Caribbean cruise ships served a salad dressing that was out of this world. I remember it being slightly creamy but not overly so. I believe it also had a tad of sweetness. It was the perfect dressing. Can you help me find the recipe?
Annabel , Miami
A. Unfortunately, a Royal Caribbean International spokesman says there is no record of the recipe, but we will hope a reader will respond to your plea.
Testa’s Italian Gazpacho
1/4 cup olive oil
1/4 cup lemon juice
10-ounce can beef broth
46-ounce can tomato juice
3/4 a medium onion, finely chopped
6 ripe medium tomatoes, finely diced
3 celery ribs, finely diced
14-ounce can garbanzo beans, drained and rinsed
14-ounce can white beans, drained and rinsed
4 ounces (raw weight) orzo pasta, cooked and drained
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
1 teaspoon hot pepper sauce
Salt, pepper and garlic to taste
Combine all ingredients in a large glass bowl. Cover and refrigerate overnight. Makes 12 servings.
Per serving: 247 calories, 7 g fat (1 g saturated, 4 g monounsaturated), 0 mg cholesterol, 10 g protein, 39 g carbohydrates, 7 g fiber, 454 mg sodium
Seasons 52 Grilled Turkey Skewers
2 pounds turkey breast, skin removed
1/4 cup rice wine vinegar
1 tablespoon fresh ginger, minced and mashed
1/4 cup low-sodium soy sauce
1/4 cup honey
2 medium onions
2 medium yellow bell peppers
2 medium red bell peppers
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 to 3/4 cup barbecue sauce
1/4 cup fresh lime juice (optional)
1 bunch fresh chopped cilantro (optional)
Cut turkey into 1 1/2-inch cubes and place in a zip-top plastic bag.
Mix vinegar, ginger, soy and honey. Pour over turkey and let marinate for one hour in refrigerator, turning from time to time.
Meanwhile, cut onions and peppers into 1 1/2-inch squares. Heat olive oil in sauté pan over medium-high heat. Sauté the vegetables for 30 seconds. Let cool.
Place turkey cube, yellow bell pepper and red bell pepper alternately on 4 skewers. Sprinkle with salt and pepper. Grill on medium-high heat 6 to 7 minutes per side, or until cooked through (165 degrees on meat thermometer).
Add lime juice, if desired, to favorite barbeque sauce. Baste turkey with sauce halfway through cooking time. Sprinkle with cilantro before serving. Makes 4 servings.
Per serving: 618 calories, 27 g fat (6 g saturated, 12 g monounsaturated), 140 mg cholesterol, 53 g protein, 39 g carbohydrates, 3 g fiber, 916 mg sodium
Sittin’ on the Sandbar Key Lime Pie
2 cups crushed vanilla wafers
2 tablespoons sugar
5 tablespoons melted butter
8-ounce package cream cheese, softened
2 whole eggs
2 egg yolks
14-ounce can sweetened condensed milk
3/4 cup canned cream of coconut
3/4 cup Key lime juice
1 cup heavy whipping cream
1 cup confectioners’ sugar
Lime slices and white chocolate sea shells for garnish (optional)
Make crust: In a bowl, combine wafer crumbs, sugar and melted butter. Press into a 9 inch deep-dish pie plate. Bake at 350 degrees for 10 minutes. Allow to cool to the touch before filling.
Make filling: In a medium bowl, beat cream cheese until smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add cream of coconut and Key lime juice and beat well.
Pour filling into crust. Bake at 325 degrees for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.
Topping: In a cold bowl, beat cream and confectioners’ sugar until stiff. Pipe large rosettes around edges. Garnish with lime slices and white chocolate sea shells, if desired. Makes 8 servings.
Per serving: 600 calories, 35 g fat (23 g saturated, 9 g monounsaturated), 146 mg cholesterol, 11 g protein, 65 g carbs, 1 g fiber, 302 mg sodium
Q. Can you find out what they put on the grilled turkey kebabs at Seasons 52? Mine are always dry no matter what I try.
The restaurant marinates the turkey breast, which provides a boost of Asian-style flavors that helps keep the meat moist during grilling. Then chefs baste skewers during cooking with the chain’s proprietary zinfandel-based barbecue sauce. Happily, you can use your favorite sauce and doctor it to make your own secret blend.
Q. Some time back you had a recipe for a cold soup that was different from the usual gazpacho because it had white beans and so enough protein that it could work as a meal. It was my go-to summer diet food. Unfortunately, I loaned the recipe to a co-worker and she lost it. Can you print it again?
I think you’re referring to a recipe from Testa’s, which started out as a soda fountain in Palm Beach in 1921. The soup is easy to make, and you can add your own touches of leftover vegetables or fresh herbs. This time of year I throw in ever-prolific zucchini, basil and rosemary from my garden. We first published the recipe in 1997.
Amy Freeze, an Avon Park high school teacher, won the amateur division of the American Pie Council’s 2013 Crisco National Championships with her Sittin’ on a Sandbar Key Lime Pie.
Unlike the traditional graham cracker-crusted version, this pie uses vanilla wafers, and its filling includes cream cheese and cream of coconut in addition to the usual sweetened condensed milk. It’s a cool change for summer, though I thought the garnish of white chocolate seashells was a bit over the top.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.
Radiant Orchid, Pantone Color Institute’s color of the year, not only is the hot spring fashion color, but it has made its way into the Easter egg parade. Forget the pastels of yesteryear; what’s trending now are vivid colors. McCormick developed these formulas for making vibrant dyes.
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