Page 68 - Senior Link Magazine Summer 2025 - Online Magazine

Thanks to United Market Streets' Lifestyle Desk for their contribution
to Senior Link’s recipe section.

RECIPE FAMILY STYLE Author Note: The custard needs to be set before removing it from the oven.

CRÈME BRÛLÉE It will appear firm, yet jiggly. The Crème Brûlée will become firmer once it
has set in the fridge for at least 8 hours. When broiling the custard, keep a
watchful eye on it. The sugar can change from caramelized to burnt in the
blink of an eye.
WHAT YOU NEED
• 9 egg yolks • 2 cups whole milk • pinch of kosher salt • fresh raspberries,
• ½ cup granulated • 4 cups heavy cream • 2 tablespoons for topping
sugar • 2 tsp vanilla extract turbinado sugar

HOW IT’S MADE
1. Heat the oven to 325 degrees. Grease a stream. Stir constantly. 6. 2 hours before serving, remove the custard
shallow baking dish and set aside. 4. Pour the mixture into the baking dish and from the fridge and turn on the broiler. Top
2. In a large bowl whisk together the yolks place the dish into a roasting pan. Add the custard with turbinado sugar. Place on
the top rack and broil for 3 to 4 minutes, or
and granulated sugar. enough boiling water to the roasting pan to until the sugar caramelizes.
3. Over medium-low heat, warm the whole fill halfway. Place in the oven and bake for
milk, heavy cream, vanilla extract, and 45 minutes, or until set. 7. Remove the Crème Brûlée and let cool.
salt until steaming, about 8 to 10 minutes. 5. Remove from the oven and cool—about Place back in the fridge to chill, at least 2 to
Temper the yolks by adding the hot liquid 30 minutes. Cover and refrigerate to set, at 3 hours. Top with fresh berries and serve
in small portions and then in a steady least 8 hours up to 2 days. chilled.

RECIPE BUFFALO SHRIMP Author Note: When making this recipe, I use Cholula hot sauce. Enjoy
the buffalo shrimp by themselves or topped with blue cheese or ranch
dressing. Another way to serve the shrimp is in tortillas topped with
blue cheese and fresh cilantro.
WHAT YOU NEED
• 5 tablespoons • 1/3 cup hot • 1/2 tsp kosher • blue cheese
unsalted butter sauce salt crumbles,
• 1 pound raw • 2 tsp brown • 2 garlic cloves, optional topping
shrimp sugar finely chopped
HOW IT’S MADE
1. Melt the butter in a large skillet over medium heat, add the 3. Place the shrimp back into the skillet and stir well to
shrimp in one layer, and cook for 5 minutes, flipping the thoroughly coat the shrimp with the sauce. Cook for 3
shrimp 2 minutes into cooking. minutes, or until the shrimp is cooked through.
2. Using a slotted spoon, remove the shrimp from the skillet, 4. Pour the shrimp and sauce onto a serving platter. Let cool
leaving as much butter in the skillet as possible. Add the for 5 minutes, top with optional blue cheese and serve
hot sauce, salt, and sugar. Stir. Cook for 2 to 3 minutes. Add immediately.
the garlic and cook for 1 minute.

RECIPE BROCCOLI, BACON AND CITRUS SALAD

WHAT YOU NEED
For the Salad: • 1 can (11 ounces) For the Dressing:
• 2 cups (heaping) fresh mandarin oranges, in • 3 tablespoons avocado
juice
broccoli florets oil mayonnaise
• 1 chopped shallot • 1/4 cup whole cashews • 1 tablespoon juice from
(roasted)
• 1/4 cup chopped, the mandarin orange
cooked bacon • 2 tsp. honey
• 2 tsps. rice vinegar
HOW IT’S MADE
1. In a large bowl, add the broccoli florets and chopped 4. Add the dressing to the broccoli mixture; gently mix to
shallot. coat the ingredients with the dressing.
2. Drain the mandarin oranges and reserve the juice; add the 5. Top with cashews and bacon; stir when ready to serve.
mandarin oranges to the broccoli mixture.
3. In a small bowl, whisk together mayonnaise, reserved
juice, honey and vinegar.
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