by Jan Richey | August 27, 2012
Labor Day, the symbolic end to the summer, is upon us! After hosting several outdoor parties and barbecues this season, are you out of creative new recipes? Never fear, Martha Stewart is here!
Want a creative twist on the traditional hamburger? Think taco burgers!
Prep Time 20 minutes, Total Time 20 minutes, Yield Serves 4
3/4 teaspoon sugar
1/3 cup sliced pickled jalapenos, plus 2 tablespoons liquid
1 large tomato
1 cucumber, thinly sliced into half-moons
1/2 medium red onion, sliced
Coarse salt and ground pepper
1 pound ground beef
1 teaspoon chili powder
4 hamburger buns, split
1/4 head iceberg lettuce, shredded
Directions: In a medium bowl, whisk sugar into jalapeno liquid until dissolved. Cut 4 slices tomato and reserve for burgers. Cut remaining tomato into 3/4-inch pieces and add to dressing. Stir in cucumber and onion. Season with salt and pepper. In another medium bowl, combine beef and chili powder. Form into 4 patties and season with salt and pepper. In a large nonstick skillet, cook burgers over medium-high until cooked through, about 8 minutes total, flipping once. Serve burgers on buns with tomato slices, pickled jalapenos, and shredded lettuce, alongside cucumber salad.
For a dessert everyone will love to eat (and look at), try the 7-layer ice cream cake!
Prep Time 30 minutes, Total Time 1 1/2 hours, Yield Serves 8
1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
2 cups raspberry sorbet, softened
1 cup vanilla ice cream, softened
1/2 cup coarsely chopped chocolate wafer cookies
2 large egg whites
Cream of tartar
1/2 cup sugar
1/2 teaspoon pure vanilla extract
Directions: Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days). In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips). Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.
For a complete list of Martha Stewart’s favorite Labor Day recipes, click here.
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