Happy Birthday, Round 3

The last family birthday of the month is my mom's.  Typically I am not actually able to be with my mom on her birthday (since I live in NY and she's in IL), but this year I was home!  So, what else could I do besides make her a birthday dinner?!  I let my mom pick everything she wanted for this dinner.  It was quite good!  And, my mother is a vegetarian, so all those veggie eaters out there can enjoy this one too! (actually, I think everything but the desert is vegan) Happy bithday mom!
Drink...

Peach Bellini Iced Tea
This is originally a drink my mom had at the Olive Garden.  I have never had it, so I just tried to imagine what it would taste like and make a replica.  My mom said it was not exactly the same as theirs, but she said it was very good!  It is a great, refreshing summer drink.  This is a non-alcoholic drink, but I wonder how it would be if you actually made it into a real bellini and added champagne?  I don't know, champagne and tea could be strange...or it could be good :)
Ingredients:

• 1 bottle of peach iced tea (or you can use regular unsweetened tea if you want it less sweet)
• 1 can of sliced peaches in heavy syrup
• Club soda

Directions:

1. Put some sliced peaches into the bottom of a glass, add ice if your ingredients aren't already cold.
2. Pour the iced tea into the glass with the peaches.
3. Add about 2 tbs of the syrup from the canned peaches.
4. Add about 3-4 tbs of club soda and stir.

Dinner...

Pineapple Quinoa Stir Fry & Cucumber and Watermelon Salad with Hoisin-Lime Dressing
My mom sure knows how to pick a birthday dinner!  This was a delicious summer dinner, and a lot of it can be made ahead of time if you want to spread out the amount of work.
Cucumber and Watermelon Salad with Hoisin-Lime Dressing
*recipe from Bon Appetite (July 2002)

When I first saw the recipe for this salad I thought it looked kinda gross and weird.  But, the ingredients actually go really well together.  It is super refreshing and healthy.  I would definitly make it again for a summer salad.  Bon Appetite says it is "a Vietnamese style salad that makes a refreshing accomaniment to any kind of barbequed meat."  I would agree with that statement, but it also goes really well with the quinoa I made.  The quinoa is a little spicy and the salad helps cool off your mouth.
Ingredients:
(serves 6)

• 1 1/2 large cucumbers (about 3 cups)
• 3 cups seedless watermelon, cut into 1/2 inch cubes
• 3 1/2 tbs fresh lime juice
• 3 tbs hoisin sauce
• 1/4 cup chopped fresh cilantro
• 2 tbs chopped fresh mint
• 1/3 cup coarsly chopped lightly salted dry-roasted peanuts (I left these out of our salad)

Directions:

1. Combine cucumbers and watermelon in a medium bowl.  Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours.
2. Drain and discard the liquid.
3. Whisk lime juice and hoisin sauce in a small bowl to blend.
4. Pur dressing over cucumber-watermelon mixture and toss gently.
5. Sprinkle salad with cilantro, mint, and then peanuts (again, I didn't use nuts).  Serve immediately. 

Pineapple Quinoa Stir Fry
*recipe from Maureen K.

My mother is a really great cook and this is a recipe she invented.  It's very healthy and delicious.  It takes a bit of time to chop all of the ingredients, but you can do that ahead of time if you would like.  Once you actually get to the cooking part, it goes very fast.  I made mine a bit too spicy for some members of my family.  If you don't like it really spicy, you may not want to use the whole jalapeno, just as much as you'd like. 
Ingredients:
(serves 4-5)

• 1 cup quinoa (rinsed and well-drained)
• 1 cup pineapple juice
• 1 cup cold water
• 1/4 tsp soy sauce + 3 tbs soy sauce
• 3 tbs peanut oil
• 2 green onions, sliced thin
• 2-3 large cloves of garlic, minced
• 1/2" piece of ginger, peeled and minced
• 1 jalapeno, diced
• 1 red bell pepper, diced
• 1 cup frozen peas (I left these out because I don't really like peas)
• 1 cup fresh basil, sliced thin
• 2 tbs fresch chopped mint
• 1 whole fresh pineapple, cut into bite-sized pieces
• 3 tbs vegetable stock
• 1 tbs mirin
• lime wedges for garnish

Directions:

1. *The night before: Combine quinoa, pinaple juice, water, and 1/4 tsp soy sauce in a medium sized pot.  Cover, place over high heat and bring to a boil.  Stir a few times, lower heat to medium/low, cover, and cook for 12-14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.  Uncover, fluff, and let cool.  For best results, place quinoa in an airtight container and refridgerate overnight.
2. Have all ingredients chopped and within reach.  Heat a large non-stick skillet.  Add peanut oil, green onions, and garlic.
3. When the garlic starts to sizzle, add the sliced jalapeno and ginger. 
4. Stir fry for about 2 minutes, then add the bell pepper and peas.
5. Stir fry for another 3-4 minutes until the bell peppers are softened and peas are bright green.  Add the basil and mint.
6. Stir fry for another minute and then add the pineapple chuncks and quinoa.
7. In a medium cup combine 3 tbs. soy sauce, vegetable stock, and mirin.  Pour over quinoa mixture. (Add another 1/2 cup to a cup of pineapple juice to the quinoa mixture if it is dry)
8. Stir to incorporate completely.  Continue to stir fry 10 - 14 minutes until quinoa is very hot.
9. Serve with lime wedges and additional soy sauce.

Dessert...

Blueberry Tartlets with Lemon or Lime Curd
*recipe from Maureen K.
These are the perfect summer dessert!  The comniation of the lemon/lime with the blueberries is incredible.  And, they look so cute, but are not very difficult to make!  I made 1/2 lemon tarts and 1/2 lime tarts.  There was not a huge difference in flavor, but in the end we liked the lemon better.  It was a slightly stronger flavor.  These would be great for a summer barbeque.  I should have put a candle in mine for my mom's birthday! 
Ingredients:
(makes 4 small tarts)

for the curd:

• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 4 large egg yolks
• 5 tbs unsalted butter, cut into 1/2 inch cubes
• 1 1/2 tsp grated lemon peel

For the crust:

• 1 1/2 cups flour
• 3 tbs sugar
• 1/4 tsp salt
• 1/2 cup chilled butter, cut into 1/2 inch cubes
• 3 tbs chilled whipping cream
• 1 large egg yolk

For the topping:

• 1 1/2 pints of bluberries
• 1 tbs sugar

Directions:
For the curd (can be made up to 4 days ahead and refrigerated):

1. Whisk sugar and lemon juice in a saucepan to blend. 
2. Whisk in yolks and then butter.
3. Cook over medium low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes.
4. Remove from heat.  Mix in lemon peel.
5. Transfer to a small bowl.  Press plastic wrap onto surface of the curd.  Refrigerate until cold, at least 4 hours.

For the crust (can be made up to 1 day ahead of time):

1. Blend flour, sugar and salt in a foor processor for 5 seconds.
2. Add butter and cut in using on/off turns, until mixture resembles course meal.
3. Add 2 tbs of cream and egg yolk.  Using on/off turns, blend until mois clumps form, adding more cream by teaspoons if dough is too dry.
4. Shape dough into a log.  Cut crosswise into 4 equal rounds.  Press each round over bottom and sides of 3 3/4" x 3/4" tartlet pans with removable bottom (there may be extra dough). 
5. Pierce crust with a fork.  Chill at least 1 hour and up to 1 day.
6. Preheat oven to 375 degrees.  Bake the crusts until lightly golden brown, pressing any bubbles back with a fork, about 15 minutes.
7. Cool crusts completely on a rack.

For the topping:

1. Place 1/2 cup of blueberries and sugar in a heavy small saucepan.  Using a fork, mash the berries coursly.  Cook mixture over medium heat until it begins to simmer, stirring often, about 5 minutes.
2. Using a rubber spatula, push as much of mixture as possible through a mesh strainer set over a medium bowl.  Mix remaining blueberries into the strained berries.  Set topping aside.
3. Spread curd into crusts.
4. Spoon blueberry topping over the curd.
5. Refrigerate at least 2 hours and up to one day before serving.