In response to a recent article on rotisserie chicken, reader Ray Neal wrote to tell me that most rotisserie chickens are brined in a solution that contains quite a bit of brown sugar. Not good for diabetics or those wanting to cut down on sugar in their diets. Though, I must say, brown sugar is a lot better for you than refined white sugar.Mr. Neal suggested I ask readers for their favorite chicken salad recipes. I've done this in the past, but it's been while, so I have a feeling you'll have new ones to send along.The timing couldn't be better. There's nothing tastier for spring or summer than a good chicken salad stuffed in a ripe tomato or cantaloupe or spread between two pieces of really good bread.So send them on. E-mail to abraly@timesfreepress.com.
If you're in the Cleveland area tomorrow, stop by Cooke's Food Store, 3425 Keith St. Northwest, from 4-7 p.m. and cheer on six families participating in the Family PLUS Cook-Off. The families will have 45 minutes to prepare and cook their dish to be tasted by a panel of judges. The cook-off benefits Family PLUS (Parents Leading, Uniting, Serving), a model for Boys and Girls Clubs wanting to implement family support activities into their club's programming.
Off the bookshelf ... Southern Living's new "Classic Southern Desserts" is in a class all by itself. It offers just what you would expect from this popular publication of life in the South: a wealth of what makes us so sweet: Peach Melba Ice Cream Pie, Blueberry 'n' Cheese Coffeecake, Key Lime Cheesecake. The luscious color photography makes every confection jump from the page.
I tried the recipe for the Key Lime Cheesecake and found it to be very good, though I would add just a touch more lime juice. Give it a try and see what you think.
Key Lime Cheesecake With Strawberry Sauce
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons lime zest
1/2 cup Key lime juice
Strawberry sauce:
1 1/4 cups sliced fresh strawberries
1/4 cup sugar
1 1/2 teaspoons lime zest
Heat oven to 350 F. Stir in first 3 ingredients; press on bottom and 1 inch up sides of greased 9-inch springform pan. Bake at 350 F for 8 minutes; let cool. Reduce oven temperature to 325 F.
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, lime zest and lime juice. Pour batter into crust.
Bake for 1 hour and 5 minutes; turn oven off. Let stand in oven with door partially open for 15 minutes. Remove from oven and immediately run a knife around the edge of the pan, releasing the sides. Let cool completely in pan on wire rack; cover and chill for 8 hours or overnight. Garnish with strawberries, if desired, and serve with strawberry sauce.
For strawberry sauce: Process all ingredients in food processor until smooth, stopping to scrape down sides. Makes 1 cup sauce.