Banana Coconut Bread for World Cup
South Africa plays Uruguay in the World Cup today. The food of both countries features bananas and coconut. No matter who you root for, this Banana Coconut Bread is a winner all year long. Try it!
Banana Coconut Bread
2-1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup vegetable shortening
2 cups sugar
4 large very ripe bananas, mashed
4 large eggs
1 cup shredded coconut
Preheat the oven to 350 degrees. Grease a 10-inch (8 cups) bundt pan. Mix the flour, salt, cinnamon, and baking soda together in a bowl. In the bowl of an electric mixer (or use a bowl and hand beater) beat the shortening and sugar together at medium speed until well blended. Add the bananas and beat them in thoroughly. Add the eggs and beat them in thoroughly. Add the flour mixture and beat it in thoroughly. Stir in the coconut. Pour into the prepared pan and bake for 60-70 minutes or until a cake tester (or the tip of a sharp knife) inserted into the center comes out clean. Remove from the oven and let rest in the pan for 10 minutes. Invert onto a cake rack to cool completely.
Makes one bread serving 16-18
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Banana Smoothie for World Cup
Honduras, a world leader in banana production, is playing in the World Cup today. Here’s a refreshing, healthy and delicious banana drink to make if you’ll be watching the game (or not).
Banana Smoothie
1 cup plain yogurt
1 ripe sliced banana
3 ice cubes
1/2 teaspoon vanilla extract
Place the yogurt, banana, ice cubes and vanilla extract in a blender or food processor and process until thick and smooth. Makes one drink
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Cheese Fondue for World Cup
Switzerland’s playing Spain today in the World Cup. Enjoy some Classic Swiss Fondue while you watch.
Swiss Fondue
1 clove garlic, cut in half
1 cup white wine
1 pound grated Swiss cheese
1/2 pound grated Gruyere cheese
1-1/2 tablespoons cornstarch
2 tablespoons Kirsch wine (optional)
Italian bread or baguette
Rub the inside of a fondue pot with the cut side of the garlic. Discard the garlic. Pour the wine in the fondue pot and heat it to a simmer. Toss the cheeses and cornstarch together. Add the cheeses gradually to the simmering wine, stirring to melt the cheese before adding more. When all the cheese has been added and melted, stir in the optional Kirsch wine. Serve with chunks of bread. Makes 10 snack servings
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Coleslaw for World Cup
Americans love coleslaw. It’s one of our favorite salads for sure. But it’s actually a Dutch dish. So if you’re watching or otherwise following the World Cup, how about making this easy coleslaw recipe for the June 14th game between Denmark and the Netherlands. Then you can use the recipe all summer and beyond.
Coleslaw
6 cups shredded green cabbage
1 large carrot, shredded
1/4 cup chopped fresh parsley
2/3 cup mayonnaise
1/3 cup plain yogurt (dairy or non dairy; if you use non-dairy, add a bit more of the apple cider vinegar)
2-3 tablespoons apple cider vinegar
pinch of sugar
salt and freshly ground black pepper to taste
Combine the cabbage, carrot and parsley in a bowl and toss ingredients to distribute them evenly. In another bowl, mix the mayonnaise, yogurt, 2 tablespoons cider vinegar, sugar, salt and pepper. Pour over the vegetables and toss ingredients. Taste and add remaining vinegar if needed. Makes 6-8 servings
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Cucumber Salad for World Cup
Denmark and the Netherlands play each other in the World Cup on June 14th. Here’s a recipe that would be terrific as a side dish if you will be watching the game. It’s also a wonderful summer salad that goes with grilled meat, fish or poultry.
Danish Cucumber Salad
2 large cucumbers, peeled and thinly sliced
1 small sweet Vidalia type onion, peeled and thinly sliced
1/2 cup white wine vinegar
1/4 cup plain yogurt
1 tablespoon brown sugar
1 teaspoon salt
1 tablespoon chopped fresh dill
Place the cucumbers and onion in a bowl. Toss ingredients to distribute ingredients evenly. In another bowl, mix the white wine vinegar, yogurt, brown sugar, salt and dill. Pour over the vegetables and toss ingredients. Let marinate for at least one hour. Serve at room temperature or slightly chilled. Makes 6-8 servings
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Panzanella Salad for World Cup
Italian Panzanella is a wonderful and refreshing salad, especially if you can get good summer tomatoes. Try this easy salad June14th (or any other time) to celebrate the World Cup game between Italy and Paraguay.
Panzanella
6 slices baguette bread cut 1-1/2 inches thick
6 tablespoons olive oil
4 medium tomatoes, coarsely chopped
8 ounces feta cheese, crumbled
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
4 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
Lightly brush the bread with about 1-1/2 tablespoons of the olive oil. Toast the bread until lightly browned; set aside. Break the bread into pieces into a bowl. Add the tomatoes, feta cheese, red onion, parsley and basil and toss ingredients to distribute them evenly. Whisk together the remaining olive oil, wine vinegar and mustard. Pour over the salad ingredients. Sprinkle with pepper. Makes 4 servings
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Paraguayan Fruit Smoothie for World Cup
Paraguay and Italy play each other June 14th in the World Cup. A Paraguayan Fruit Smoothie is a refreshing rink you can enjoy all summer.Try one for the game!
Paraguayan Fruit Smoothie
1 cup diced pineapple
1 cup diced mango
1/4 cup lemon juice
2 tablespoons lime juice
3-4 tablespoons sugar
1 cup crushed ice
Place the pineapple, mango, lemon juice, lime juice, sugar and ice in a blender and blend on high until smooth. Makes 4 servings
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Beignets from Cameroons for World Cup
Japan and the Cameroons play each other June 14th in the World Cup. To celebrate, start your day (or afternoon snack or dessert after dinner) with Japanese Green Tea and Beignets, which are delicious little easy-to-make doughnuts that are popular in the Cameroons.
Cameroons Beignets
1 cup water
1 stick butter (1/4 pound)
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
vegetable oil for frying
sifted confectioner’s sugar
Heat the water and butter in a saucepan over medium-high heat. When the butter has melted, add the flour and salt and immediately stir vigorously until all the flour has been mixed in and comes away from the sides of the pan. Remove the pan from the heat. Add the eggs one at a time blending each in completely. Stir in the vanilla extract. Heat enough vegetable oil in a deep pan to come up 1-1/2 inches of the sides of the pan. Heat the oil to about 360 degrees or until a crumb of bread sizzles when put in. Spoon blobs of dough (about 1-1/2 inches in diameter) to the hot oil, making only a few at a time (do not crowd the pan so the oil stays hot). Fry until all sides are crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle the beignets with sifted confectioner’s sugar. Makes 8-10 servings
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