The Roanoker July/August 2022 - 13

Bec's Comeback Sauce
4 servings
* 1 cup mayonnaise
* ¼ cup sweet chili sauce (in the Asian section of
the grocery store - do not buy the chili sauce
with garlic)
* 1/2 teaspoon lemon juice
* ¼ teaspoon salt
* ¼ teaspoon black pepper
* ½ teaspoon dry mustard
Place all ingredients in a mixing bowl. Stir to combine
all ingredients. Cover and chill in refrigerator until ready
to serve.
Southwest Fresh Pizza
Recipe compliments of Wind and Willow Foods.
A cool pizza to serve on warm summer days! Keep the
ingredients on hand to whip up a delicious pizza for last
minute guests or a casual weekend dinner.
Strawberry Elderflower Lemon Trifle
* 1 Wind and Willow Santa Fe Cheeseball &
Appetizer Mix*
* 1 can refrigerated pizza dough
* 8 ounces cream cheese
* ½ cup sour cream
* 3-4 cups shredded lettuce & chopped tomatoes
* 1½ cup shredded cheddar or Monterey Jack
cheese (or a mixture of both cheeses)
* ¼ cup chopped black olives
* 8 green onions, thinly sliced
* 1/2 red bell pepper, chopped
Bake pizza crust as directed and allow to cool.
Combine Old Santa Fe Cheeseball Mix, cream cheese
and sour cream. Mix until creamy. Spread Old Santa
Fe mixture onto cooled pizza crust. Top with veggies,
cheese and olives. Sprinkle with sliced green onions
and red bell pepper.
Refrigerate until ready to serve. Cut into 2-3 " mini
pizza slices. Makes 12-16 servings.
*Wind and Willow Cheeseball and Dip mixes
are available at Ladles and Linens Kitchen
Shoppe, downtown or online.
Strawberry Elderflower
Lemon Trifle
Strawberries have to marinate in elderflower liqueur
for 2 hours before constructing the trifle.
6 servings
* 16 ounces strawberries, capped and chopped into
small pieces
* ¼ cup St.Germain elderflower liqueur
* 1/3 cup powdered sugar
* ¾ cup granulated sugar
* 2 tablespoons lemon juice
* 13-ounce prepackaged angel food cake
* 1 cup heavy whipping cream
* ¼ cup granulated sugar
* 8 ounces crème fraiche
* ¼ cup granulated sugar
* Sliced strawberries + 1 large strawberry with cap
and lemon zest for garnish
Place strawberries, elderflower liqueur, 1/3 cup
powdered sugar, ¾ cup granulated sugar and lemon
juice in a bowl. Stir to combine. Cover and refrigerate
for 2 hours or overnight.
Cut angel food cake into one-inch cubes.
Using an electric mixer, whip cream into stiff peaks.
Sprinkle ¼ cup granulated sugar into cream during the
last minutes of whipping.
Using an electric mixer, beat ¼ cup granulated sugar
into crème fraiche.
Fold crème fraiche/sugar mixture to sweetened
whipped cream.
To assemble trifle: place ½ of angel food cake cubes
in bottom of a trifle bowl or large glass bowl. Press
cubes down with back of large spoon to cover bottom of
dish. Spoon one half of the chopped strawberries evenly
over angel food cake. Top strawberries with the rest of
the angel food cake cubes and top the cubes with the
rest of the chopped strawberries. Spoon the whipped
cream/crème fraiche mixture over the strawberries.
Decorate the trifle with a circular pattern of sliced
strawberries all around the top of the trifle. Sprinkle
strawberries with lemon zest.
Malibu Lemonade
Makes 1 cocktail.
* 2 ounces Sprite
* 2 ounces Sweet and Sour Mix
* 1½ ounce citrus-flavored vodka
* Lemon and lime wedge garnish
Combine Sprite, sweet and sour mix and vodka in a
cocktail shaker. Cover and shake vigorously. Strain into
a tall cocktail glass filled with small ice cubes. Garnish
with lemon and lime wedges.I
JULY/AUGUST 2022 13
The Roanoker July/August 2022

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