THE VILLAGE VOICE

"Well pleaseth me the sweet time of Easter That maketh the leaf and the flower come out." ~ Bertran de Born ~ White cyclamen ______________________ COCONUT CREAM CHEESECAKE ~ 20 year old recipe from The Heritage House in Little River, California ____________________ CRUST: 2/3 cup flour 1 Tbsp. sugar 5 Tbsp. chilled unsalted butter, cut in small pieces FILLING: 3 8-oz. packages room temperature cream cheese 1 1/2 cups sugar 4 room temperature organic eggs 2 room temperature egg yolks 2 cups flaked coconut 1 cup whipping cream 1 tsp. fresh lemon juice 1/2 tsp. vanilla 1/2 tsp. almond extract toasted coconut For crust: combine flour & sugar in large bowl. Using pastry blender (or 2 knives) cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes. Preheat oven to 325-degrees. Press dough into bottom of 10-inch springform . Bake until golden brown, 15-20 minutes. Cool slightly. Cool slightly. Reduce oven to 300...

LEGEND of the DOGWOOD An old and beautiful legend has it that, at the time of the crucifixion, the dogwood was comparable in size to the oak tree and other monarchs of the forest. Because of its firmness and strength it was selected as the timber for the cross, but to be put to such a cruel use greatly distressed the tree. Sensing this, the crucified Jesus in his gentle pity for the sorrow and suffering of all said to it: " Because of your sorrow and pity for My sufferings, never again will the dogwood tree grow large enough to be used as a cross. Henceforth it will be slender, bent and twisted and its blossoms will be in the form of a cross ~ two long and two short petals. In the center of the outer edge of each petal there will be nail prints ~ brown with rust and stained with red ~ and in the center of the flower will be a crown of thorns, and all who see this will remember." ~ Author Unknown

SPRING RACK of LAMB with PORT & CURRANT SAUCE ~ adapted from Three Rivers Renaissance Cookbook IV * 3 (1 1/2 lbs.) Frenched rack of lamb 1 Tbsp. fresh minced rosemary 1 Tbsp. chopped fresh oregano 1 Tbsp. chopped fresh thyme coarse salt & freshly ground black pepper to taste juice of 2 lemons 3 large cloves minced garlic fresh rosemary springs Preheat oven to 400-degrees. Season room temperature lamb with oregano, thyme, salt & pepper. Sprinkle with lemon juice. Rub with garlic. Arrange on rack and roast 25 minutes for medium rare (130-135 degrees ). Tent and let rest for 10 minutes. (serves 8) PORT CURRANT SAUCE 1 cup port 2/3 cup fresh orange juice matchstick strips of orange peel 1 cup red currant jelly 6 Tbsp. fresh lemon juice plus zest matchstick strips of lemon peel Combine port, orange juice, jelly, lemon juice and citrus peels in saucepan. Bring to boil, reduce heat, and simmer uncovered until sauce thickens, about 10 minutes or a bit longer. Serve with sliced l...

GARDENING NOTE regarding the ENGLISH DAISY: (from ED HUME SEEDS ) Also known as double daisy, it is well known in English and old time flower gardens. Its fluffy red, white and pink flowers are borne on 3 to 5 inch stems. Combines well with Spring flowering bulbs and other low growing flowers in beds, borders, rock gardens and containers . ~ English Daisy ______________ LEMON THYME SHRIMP & SCALLOP SAUTE * 3 Tbsp. extra-virgin olive oil 3 Tbsp. unsalted butter 6 cloves minced garlic 1 lb. sliced mushrooms 1/4 cup dry white wine 1/4 cup fresh lemon juice & zest 1 lb. peeled & deveined large shrimp 1 bunch sliced green onions 1 lb. bay scallops 1 Tbsp. fresh thyme (2 tsp. dried) 1/3 cup chopped fresh parsley pinch of sea salt & fresh cracked pepper to taste Melt butter & olive oil in heavy skillet. Add garlic and saute for 1 minute over medium heat. Increase heat to high and add mushrooms. Saute until beginning to soften, about 5 minutes. Add wine, lemon juice & ...