Yummy Friday Recipes

Hopefully, the weather is beginning to cool off where you are and it's starting to feel fall-ish. These recipes are great for a fall weekend. Heck, they're good anytime! Enjoy!

TIRAMISU CAKE

This comes from About.com's Gourmet Food guide, Brett Moore. He writes, “Tiramisu is a delicious Italian cake dessert that people love to order at restaurants and are always impressed when you bring it out at a dinner party. Although thought of as a 'fancy' dessert, making it actually quite simple and there's very little cooking at all. The traditional recipe consists of just a few ingredients: lady fingers, sugar, mascarpone, coffee and cocoa powder. I've added cream to lighten the mascarpone and amaretto liqueur here but that is optional. Store-bought Lady Fingers are perfectly acceptable to use but you can make your own if you desire. You can also substitute the the Lady Fingers with a sweet yeast bread such as a Panettone.”

To view this online, click here. Prep Time: 240 minutes; Cook Time: 15 minutes; Total Time: 255 minutes; Yield: Serves 6 to 8

Ingredients

6 egg yolks

3/4 cup sugar

1 1/2 cup mascarpone cheese

1 1/2 cup heavy whipping cream

3 to 4 dozen Italian Lady fingers (store bought or homemade)

1 cup cold espresso

1/2 cup amaretto or coffee liqueur (optional)

1 Tbsp cocoa for dusting

Preparation

Combine egg yolks and sugar in a heat-proof bowl over a pan with 2 inches of water or in the top of a double boiler. Bring water to a boil then reduce heat to low, and cook for about 10 minutes, whisking constantly until thick and pale yellow. Remove pan from the heat and whip the mixture for another 3 or 4 minutes to help cool it down.

Beat the mascarpone into the whipped yolks until combined. In another bowl, whip the cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture and set aside.

Mix the cold espresso with the liqueur. Dip the lady fingers quickly into the mixture just long enough to get them wet. Place a single layer of lady fingers in the bottom of a 9- x 13-inch baking dish (you can also use a large springform pan or large trifle bowl.

Spread half the mascarpone cream filling in an even layer over the lady fingers. Add another layer of lady fingers and top with the remainder of mascarpone cream.

Refrigerate 4 hours or overnight.

Just before serving, dust with the cocoa powder.

LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN

This comes from the September 2013 issue of Vegetarian Times, page 61. It starts off, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.

To view this online, click here.

2 Tbs. olive oil

1 cup sliced leeks

1 cup chopped celery

1 cup chopped red bell pepper

1 tsp. salt, optional

4 cloves garlic, minced (4 tsp.)

1 Tbs. chopped fresh sage, or 2 tsp. dried sage

1/2 tsp. Italian seasoning

1 bay leaf

2 large tomatoes, peeled and coarsely chopped (1 cup)

2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)

2 cups green beans or flat beans, cut into 1-inch pieces

1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained

1 cup fresh or frozen corn kernels

1/2 tsp. balsamic vinegar

2–3 Tbs. chopped fresh mint, plus more for garnish, optional

Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.

nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free

HERBED CARROT SOUP

This comes from the December 2005 issue of Runner’s World; reprinted from HerbWise: Growing, Cooking, WellBeing by Bruce Burnett

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable or chicken stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

ROASTED VEGETABLES WITH POLENTA AND BABY GREENS

From the March, 2006 issue of Publix Supermarket's GreenWise Magazine.

6 C cut-up vegetables, such as asparagus, red or green pepper wedges, zucchini slices, quartered mushrooms. and/or red onion slices

1/4 C organic olive oil

1/4 tsp kosher salt

1 clove garlic, minced

1 Tbs organic olive oil

1/4 – 1/2 tsp crushed red pepper

2 C milk

2 C water

1 C cornmeal

1/2 C finely shredded Parmesan cheese

1 Tbs snipped fresh basil

1/2 tsp kosher salt

Shredded Parmesan Cheese

Organic baby greens

In shallow roasting pan, combine veggies, 1/4 C olive oil & 1/4 tsp kosher salt; toss to coat veggies. Roast, uncovered, in 350 degree oven about 30 minutes or until crisp-tender, stirring once.

Meanwhile, in large saucepan, cook garlic in 1 Tbs olive oil over medium heat. Stir in crushed red pepper. Stir in milk & 1 C water. Bring just to boiling. In small bowl, stir together cornmeal with remaining 1 C water. Slowly add cornmeal mixture to hot milk mixture, stirring constantly. Return to boiling. Reduce heat to low. Cook, uncovered for 5-10 minutes more or until mixture is very thick, stirring frequently. Stir in 1/2 C Parmesan cheese, basil, & 1/2 tsp salt.

To serve, spoon polenta mixture onto individual plates or into shallow bowls. Place roasted veggies on top of polenta. Sprinkle with additional Parmesan cheese & crown with greens. Serve immediately. Makes 6 servings.

Nutrition per serving: 272 cal; 16 g total fat (4 g sat. fat), 11mg cholesterol, 404 mg sodium, 26 g carbo., 4 g fiber, 9 g protein.

GOURMET GREEN BEANS

From Publix Supermarket's April 2006 issue of Aprons

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

Calories (per 1/8 recipe) 70; Fat 4g; Cholesterol 5mg; Sodium 220mg; Carbohydrate 8g; Fiber 3g; Protein 2g; Vitamin A 15%; Vitamin C 25%; Calcium 4%; Iron 6%

HOT CROSS BUNS

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 12 buns.

4 to 4 1/2 cups bread flour, divided

1/2 cup whole wheat flour

1 package Fleischmann's Active Dry Yeast

1/4 cup granulated sugar

1 1/4 teaspoons salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk

1/2 cup (1 stick) butter

2 eggs, beaten

3/4 cup raisins

Vanilla Glaze

3/4 cup confectioners' sugar, sifted

2 tablespoons milk

1 tablespoon butter, softened

1/4 teaspoon vanilla extract

Combine 2 cups of bread flour, whole wheat flour, yeast, sugar, salt, cinnamon & nutmeg in a large bowl; stir until thoroughly blended.

Combine milk & butter in saucepan. Warm over low heat, stirring occasionally, until butter melts. Remove from heat & let cool to lukewarm. Stir in eggs.

Add milk mixture to flour mixture; beat for 200 strokes. Stir in raisins. Add 2 cups bread flour; mix until flour is incorporated. Turn dough out onto a floured surface. Knead lightly, adding enough of the remaining bread flour to make a soft dough that isn't sticky. Knead about 5 minutes, or until dough is smooth & elastic. Lightly rub surface of dough with oil or butter; place in rinsed bowl. Cover and let rise in warm, draft-free place 1 to 1 1/2 hours, or until doubled in bulk.

Punch down dough & transfer to a floured surface. Knead lightly to remove air bubbles. Divide dough into 12 pieces. Form pieces into balls. Place balls on a lightly greased baking sheet, leaving about 1 inch between balls. Cover with a clean towel and let rise 45-60 minutes, or until doubled. Use a sharp knife or razor blade to cut a deep cross in top of each ball.

While dough is rising, preheat oven to 375 degrees. Bake buns 15 to 20 minutes, or until golden. Remove from baking sheet and place on wire rack. Let buns cool 15 minutes.

While buns are cooling, prepare glaze. Combine confectioners' sugar, milk, butter and vanilla in a bowl; mix until smooth. Use a pastry brush to apply the glaze to the still-warm buns. Serve warm.

Note: You can make these the night before and they'll still taste fresh in the morning. Measure the vanilla carefully for the glaze. It can easily overwhelm the subtlety of the dough if it is out of proportion with the other flavors.

Currants are the traditional fruit for hot cross buns, but I much prefer raisins. You will sometimes see hot cross buns with candied orange peel or citron, but they taste too much like fruitcake for me to enjoy them. If you like that sort of thing, reduce the raisins to 1/2 cup, and add 1/4 cup candied orange peel or other fruitcake-type confection.

Commercial bakeries sometimes omit cutting the cross and simply pipe on some bright yellow frosting-yuck! Don't even think about it!