Cancers (June 21 to July 22) are the gastronomes of the zodiac. The Crab loves the kitchen and could quite literally live in one. The best way to win the heart of the Crab is to woo them with a good meal. It is not surprising that this sign of the zodiac rings in the summer solstice. With the energy of a promising summer ahead, how can this sign not help but energize and revitalize, thus bringing joy with them whereever they go? Although they are known for their variable nature, most Cancers will make charming and entertaining guests. They can't help that the erratic and indecisive moon rules their moods. Feed them strong and sweet flavors, complimented with an appropriate wine, red or white. Use plenty of glowing candles to create a lunar ambiance, accompanied by fine pale orange and yellow linens, tinted with gold and silver, and by white roses and floating water lilies to add fragrance. Once the tone of the evening is set, you will have a night to remember with this creative and colorfully imaginative sign of the zodiac. Enjoy!
Arugula Salad with Crab Cakes
Serves 4
Ingredients:
1/2 lb. arugula
1 mango, julienned
Dijon Vinaigrette
1 tablespoon shallot, minced
1 teaspoon garlic, minced
2 tablespoons Dijon Mustard
1/2 cup sherry vinegar
1 cup olive oil
Tobiko Creme Fraiche
1 cup crème fraiche
Juice of 1/2 lemon
3 tablespoons chive, minced
3 tablespoons tobiko
2 tablespoons shallot, minced
Salt & pepper to taste
Crab Cakes
2 stalks lemongrass, minced
1/2 red pepper, small dice
2 stalks celery, small dice
1 shallot, minced
1/2 cup mayonnaise
1 egg, slightly beaten
8 oz. Alaskan Snow Crab, shelled and cleaned
1 cup panko bread crumbs plus 1 cup to coat
Instructions for Crab Cakes:
Sauté first four ingredients until soft, and set aside and cool. Mix all ingredients together and form into balls, the size of golf balls, and roll in panko bread crumbs and refrigerate. Chill for half an hour. Press into cakes and brown in butter and olive oil on medium-high heat. Remove from pan and place on paper towel to remove any excess oil. Toss arugula with Dijon vinaigrette, place on plates and top with mango. Place crab cakes on side of plates and top with tobiko crème fraiche.
Arugula Salad with Crab Cakes
Serves 4
Ingredients:
1/2 lb. arugula
1 mango, julienned
Dijon Vinaigrette
1 tablespoon shallot, minced
1 teaspoon garlic, minced
2 tablespoons Dijon Mustard
1/2 cup sherry vinegar
1 cup olive oil
Tobiko Creme Fraiche
1 cup crème fraiche
Juice of 1/2 lemon
3 tablespoons chive, minced
3 tablespoons tobiko
2 tablespoons shallot, minced
Salt & pepper to taste
Crab Cakes
2 stalks lemongrass, minced
1/2 red pepper, small dice
2 stalks celery, small dice
1 shallot, minced
1/2 cup mayonnaise
1 egg, slightly beaten
8 oz. Alaskan Snow Crab, shelled and cleaned
1 cup panko bread crumbs plus 1 cup to coat
Instructions for Crab Cakes:
Sauté first four ingredients until soft, and set aside and cool. Mix all ingredients together and form into balls, the size of golf balls, and roll in panko bread crumbs and refrigerate. Chill for half an hour. Press into cakes and brown in butter and olive oil on medium-high heat. Remove from pan and place on paper towel to remove any excess oil. Toss arugula with Dijon vinaigrette, place on plates and top with mango. Place crab cakes on side of plates and top with tobiko crème fraiche.
Honeydew Salad
Serves 4
1 medium honeydew melon, halved and seeded
1 English cucumber, sliced paper-thin
1 red onion, cut in half, sliced very thin in half moon shape
1/2 pint grape tomatoes, washed
1 tablespoon cilantro, chopped
1 lime, juiced
1/4 cup seasoned rice vinegar
2 tablespoons granulated sugar
Instructions:
Set aside half of the honeydew. Peel the other half and cut into small chunks. Mix all the ingredients together and chill for several hours. Use a sharp knife and cut a very thin layer of the skin off the bottom of the honeydew melon so that the half can be used as a bowl. Put salad in bowl and serve. Garnish with lime slices and cilantro.
Roasted Red Pepper, Sun-Dried Tomato Goat Cheese Tart
Serves 4
Butter for greasing the ramekins
6 ounces fresh goat cheese
2 tablespoons roasted red pepper
2 tablespoons sun-dried tomatoes
1 cup whole milk or partially skim milk ricotta cheese
3 tablespoons grated romano cheese
3 tablespoons coarsely chopped roasted pine nuts
2 tablespoons chopped fresh thyme
2 eggs, lightly beaten
Salt and pepper to taste
Instructions:
Pre-heat oven to 350 degrees. Generously butter four 5-ounce ramekins or custard cups.
Combine goat cheese, peppers, tomatoes, ricotta, romano, pine nuts, thyme, salt and pepper in a bowl. Blend egg and cheese into mixture. Divide cheese mixture; fill each ramekin full. Bake 30 minutes. Cool 5 minutes.
Serves 4
1 medium honeydew melon, halved and seeded
1 English cucumber, sliced paper-thin
1 red onion, cut in half, sliced very thin in half moon shape
1/2 pint grape tomatoes, washed
1 tablespoon cilantro, chopped
1 lime, juiced
1/4 cup seasoned rice vinegar
2 tablespoons granulated sugar
Instructions:
Set aside half of the honeydew. Peel the other half and cut into small chunks. Mix all the ingredients together and chill for several hours. Use a sharp knife and cut a very thin layer of the skin off the bottom of the honeydew melon so that the half can be used as a bowl. Put salad in bowl and serve. Garnish with lime slices and cilantro.
Roasted Red Pepper, Sun-Dried Tomato Goat Cheese Tart
Serves 4
Butter for greasing the ramekins
6 ounces fresh goat cheese
2 tablespoons roasted red pepper
2 tablespoons sun-dried tomatoes
1 cup whole milk or partially skim milk ricotta cheese
3 tablespoons grated romano cheese
3 tablespoons coarsely chopped roasted pine nuts
2 tablespoons chopped fresh thyme
2 eggs, lightly beaten
Salt and pepper to taste
Instructions:
Pre-heat oven to 350 degrees. Generously butter four 5-ounce ramekins or custard cups.
Combine goat cheese, peppers, tomatoes, ricotta, romano, pine nuts, thyme, salt and pepper in a bowl. Blend egg and cheese into mixture. Divide cheese mixture; fill each ramekin full. Bake 30 minutes. Cool 5 minutes.
Pumpkin Spice Cake
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of cloves
3 eggs
1 1/2 cups vegetable oil
2 cups pumpkin, cooked and pureed
2 teaspoons vanilla extract
1 can (8 ounces) well-drained crushed pineapple
1 cup raisins
1 cup chopped walnuts or pecans
Instructions:
Pre-heat oven to 350 degrees. Grease and flour 13x9x2-inch baking pan. In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, pureed pumpkin, and vanilla; beat until well blended. Stir in pineapple, raisins and nuts. Pour into a greased and floured baking pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Frosting Ingredients
3 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
To Make Frosting:
In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until smooth. Spread on cooled cake.
About the Author
Sabra Ricci is a chef to the celebrities and caterer on the beautiful island of Maui. 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.
Foods for Cancer >>
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of cloves
3 eggs
1 1/2 cups vegetable oil
2 cups pumpkin, cooked and pureed
2 teaspoons vanilla extract
1 can (8 ounces) well-drained crushed pineapple
1 cup raisins
1 cup chopped walnuts or pecans
Instructions:
Pre-heat oven to 350 degrees. Grease and flour 13x9x2-inch baking pan. In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, pureed pumpkin, and vanilla; beat until well blended. Stir in pineapple, raisins and nuts. Pour into a greased and floured baking pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Frosting Ingredients
3 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
To Make Frosting:
In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until smooth. Spread on cooled cake.
About the Author
Sabra Ricci is a chef to the celebrities and caterer on the beautiful island of Maui. 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.
Foods for Cancer >>
