Father’s day is this Sunday and it could be argued that dads, especially in the past, have often drawn the short straw when it comes to parental holidays.
But today, with so many dads intimately involved in raising their children, attitudes have changed, and it’s almost as important to celebrate dads as it is moms.
This year I’m sure there will be gifts of tools, barbecue rubs, fancy shaving creams, perhaps a modern narrow tie, slippers, socks, sport accessories, wallets, outdoor furniture, and more given.
I’m not against giving material things, but I would like to encourage kids of all ages to spend time with Dad. It’s free. Talk, reminisce, tell him you love him, because long after any material gift will be forgotten, the great times you spent together on Father’s Day will be remembered with warm affection by both of you and will mean so much more.
Today’s recipes include a large barbecued steak to be shared and a delicious rhubarb-strawberry dessert that any dad will love. Happy Father’s Day to all dads on Sunday.
Dad’s Mighty Fine Steak
1 tsp. taco seasoning mix
1/2 tsp. Maxwell House Instant Coffee Original Roast
1/2 tsp. sugar
1 beef T-bone steak (1-1/4 lb./565 g), 1 inch thick
1 tsp. oil
1/4 cup Bull’s-Eye Bold Original Barbecue Sauce
Heat greased barbecue to medium-high heat. Mix taco seasoning, instant coffee and sugar. Brush steak with oil; rub with seasoning mix. Let stand 10 min. Grill steak 8 min., turning after 4 min. Brush lightly with barbecue sauce; grill 2 to 4 min. or until medium doneness (160ºF), turning and brushing occasionally with remaining barbecue sauce. Transfer steak to cutting board; cover. Let stand 5 min. before slicing.
Serving suggestion: Serve with a mixed green salad tossed with your favourite Kraft Dressing and hot baked potatoes. Microwave the pricked baking potatoes ahead of time, then reheat on the barbecue for the last few minutes of the steak grilling time. — Recipe courtesy Kraft Canada.
Rhubarb-Strawberry Cream Dessert
2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
Topping:
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups chopped fresh or frozen rhubarb
1 cup sliced fresh strawberries
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1-1/4 cups heavy whipping cream, whipped, divided
Additional brown sugar, optional
In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees F for 18-20 minutes or until golden brown. Cool on a wire rack.
In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired. Yield: 12 servings.
Cathi Litzenberger is The Morning Star’s longtime food columnist.
