Recipes for Libra
And Indian Summer ...
by chef to the celebrities -- Sabra Ricci
Libra (September 23 to October 22) is possibly the most civilized sign of the zodiac. Libras are peace-loving and idealistic by nature, and abhor conflict. Those born under this sign are also charming, sociable, diplomatic and refined. The Libran host or hostess strives to create a relaxed atmosphere for their guests. They are sensitive to the needs of others and provide the perfect setting to accommodate all those attending their aesthetically pleasing functions. The symbol for Libra is the Scales, representing balance in all things. To insure balance at your dinner parties, be sure to include a Libra or two. Their peace-loving, easygoing nature and abundant charm will be the piece de resistance. Set the table with an ivory Damask tablecloth with pale pink or rose napkins. A centerpiece of pink or white roses will please every Libran. Or for a more exotic evening, have individual arrangements of violets by each place setting.
Popcorn Marshmallow Cake with Spiced Gumdrops
Ingredients
2 bags butter-flavored microwave popcorn, popped, remove any un-popped kernels
1 cup salted, roasted macadamia nuts, roughly chopped
2 cups spiced mini-gumdrops
1 stick butter
1 bag mini-marshmallows
Instructions
Butter the inside of an angel food cake pan and set aside. Mix popcorn, nuts and gumdrops in a large mixing bowl. Melt stick of butter and marshmallows in saucepan over medium heat, stirring continually. Allow to cool slightly. Pour over popcorn mixture. Mix well. Press into cake pan. Allow to sit until firm, approximately two hours. Turn out onto cake pan. Serves 12.
Roasted Peach and Avocado Salsa
Ingredients
4 peaches, scrubbed and halved
4 avocados, peeled, pitted and cubed
1/2 cup red onion, finely chopped
1 small jalapeno pepper, seeds and ribs removed, finely minced
Juice of 1/2 lemon
Salt and pepper to taste
Instructions
Place peach halves in lightly oiled baking dish, cut side down. Roast at 450 degrees for 15 minutes. Remove from oven and allow to cool. Roughly chop peaches and combine with all other ingredients in large mixing bowl. Toss to combine all flavors. Refrigerate until well chilled. Serves 6.
Sweet Peas Hummus
Ingredients
2 -12 ounce packages frozen petite sweet baby peas, thawed and drained
2/3 cup roasted tahini
1/4 cup fresh lemon juice
1 tablespoon fresh shallots, minced
1 tablespoon fresh garlic, minced
1/3 cup extra virgin olive oil
2 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon ground coriander
Kosher salt and cayenne pepper to taste
Instructions
Place all ingredients in food processor and blend until creamy. If you desire a thinner consistency, add a little warm water. Refrigerate overnight before serving. Serves 8.
Learn More About Your Sign
Watercress and Violet Salad With Raspberry Vinaigrette
Ingredients: Salad
4 bunches watercress, washed, dried, torn in bite-size pieces
1/2 cup edible violets, washed and dried
1/2 cup fresh raspberries
4 ounces herbed goat cheese, crumbled
Instructions
Divide watercress into four servings and arrange on salad plates. Top with violets, raspberries and cheese.
Ingredients: Raspberry Vinaigrette
1 teaspoon fresh shallots, finely minced
1 heaping teaspoon Dijon mustard
2 tablespoons raspberry vinegar
1/2 cup olive oil
Kosher salt and cracked black pepper to taste
Instructions
Place shallots, mustard and vinegar in food processor. Start food processor and blend. With processor still running, begin adding oil in a slow steady stream. Continue until all oil is added and vinaigrette is emulsified. Add salt and pepper and mix lightly. Drizzle over salad.
About the Author
Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.
