Father’s Day is coming up on Sunday, June 19 this year. Even if “Pop” likes to take charge of the barbecue grill on his special day, here are some tasty ideas for an appetizer, a side dish and a couple of desserts. Treat Dad to a relaxing day with family and friends, and of course, some great food.
2 packages (8-0z. each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 packet dry ranch salad dressing mix
2 cups (8 ounces) shredded Cheddar cheese, preferably sharp
Pretzels, pretzel crisps or other favorite dippers
1. In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in Cheddar cheese. Serve with pretzels or your favorite dippers. Makes 3 1/2 cups.
Parmesan roasted new potatoes
2 pounds new potatoes, washed and patted very dry
Black pepper (preferably freshly coarsely ground)
1/2 cup freshly grated Parmesan cheese, plus 1/4 cup to add at the end
1. Preheat oven to 400. Quarter the potatoes and spread onto a large baking sheet (you can use 2 baking sheets if you have a lot of potatoes). Drizzle liberally with olive oil, and use your hands to toss and coat well. Sprinkle generously with kosher salt and freshly ground black pepper. Sprinkle on the 1/2 cup of grated Parmesan. Toss again to evenly distribute the salt, pepper, and cheese.
2. Place in oven and roast for about 15 minutes, then use a spatula or spoon to stir the potatoes (this will ensure even crisping). Return to oven for about another 15 minutes, or until potatoes are crisp and golden, and fork-tender
3. Place in a serving bowl and sprinkle with remaining 1/4 cup of cheese and serve immediately.
Brownies with browned butter frosting
I don't add the glaze, but if you like unsweetened chocolate, you may want to add it.
For brownie batter:
1/2 cup butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon vanilla
* For frosting:
1/2 cup butter
2 cups confectioners' sugar
1/4 cup heavy cream
2 teaspoons vanilla
* For glaze:
3 tablespoons butter
4 ounces unsweetened chocolate
1. For brownies: Heat oven to 300. Butter a 9-by-13-inch pan and line it with buttered parchment paper to fit the bottom of the pan. (Reports say the parchment paper step in not necessary, just the butter or nonstick cooking spray. I didn't use it and it worked fine.)
2. Melt the butter and chocolate on low heat. Remove and cool. Beat eggs with sugar and salt for 8 minutes. Fold in the chocolate, then flour and vanilla. Pour into the pan and bake for about 30 to 32 minutes. Allow to cool until it is only very slightly warm.
3. For frosting: Melt the butter on medium-low heat until it browns. When browned, give it a minute to cool and pour it into a bowl. If you leave it in the pan, it will continue to cook and may burn. Remove from heat and beat in the sugar, cream and vanilla. Frost the brownie layer while it's still a bit warm. Let cool at least 15 minutes.
4. For glaze: Melt the butter and chocolate in a small pan on very low heat. Pour over the icing layer and gently spread it by tipping the pan back and forth. Let the whole thing cool for about an hour then cut the brownies into squares. Makes 24.
This is my adaptation of a recipe that's been floating around a while.
1 package (18 1/4-oz.) yellow cake mix
3 packages (3.4-oz. each) instant pudding mix, 1 vanilla, 1 cheesecake, 1 white chocolate
4 cups cold milk
1 1/2 teaspoons coconut extract
1 package (8-oz.) cream cheese, softened
1 can (20-oz.) crushed pineapple (well drained)
2 cups heavy cream, whipped and sweetened
2 cups flaked coconut, toasted
1. Preheat oven to 350. Mix cake batter according to package directions. Pour into 2 greased 9-by-13-inch baking pans. Bake in preheated oven for about 20 minutes, or until the cakes test done; cool completely.
2. In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in drained pineapple (draining for a while in a sieve and then giving it a few good squeezes works great).
3. Spread mixture over the cooled cakes. Top with whipped cream and sprinkle with coconut. Chill at least 2 hours before serving.