Friday Recipes

Finally, it's Friday. Enjoy!

HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE

This is from Curtis Stone, on The Food Network's show The Best Thing I Ever Made. Total Time: 40 minutes; Prep: 15 minutes; Cook: 25 minutes; Yield: 4 servings; Level: easy

Recipe courtesy Curtis Stone. Read more at: http://www.foodnetwork.com/recipes/hotcakes-with-delicious-blueberry-compote-recipe.print.html?oc=linkback

Ingredients

Blueberry Compote:

18 ounces fresh blueberries

1/3 cup sugar

Grated zest and juice of 1 lemon

1/4 cup coarsely chopped fresh mint leaves, optional

Hotcakes:

1 cup fresh ricotta cheese

4 large eggs, separated

3/4 cup buttermilk, shaken

1 cup all-purpose flour

1/4 cup sugar

1 1/2 teaspoons baking powder

Pinch salt

1/2 cup fresh blueberries

About 3 tablespoons unsalted butter, plus more for serving

Directions

For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.

For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.

Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.

Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.

Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.

PEFRECT VANILLA CUPCAKES

I found this in an email from The Baker Chick; the cupcake recipe is originally from Georgetown Cupcakes. I've posted several recipes from The Baker Chick in the past; seriously, if you haven't signed up for her emails, you should. Yield: 20-24 cupcakes

To view this online, click here.

Ingredients

2 1/2 cups flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1 stick of butter, at room temperature

1 3/4 cups sugar

2 large eggs, at room temperature

2 1/2 tsp. vanilla

1 1/4 cups whole milk, at room temperature

For the Frosting:

2 sticks of unsalted butter, soft

4 oz of cream cheese

3-5 cups of powdered sugar

2 teaspoons vanilla extract

Instructions

Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.

In a medium sized bowl whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.

Stir the vanilla into the milk.

With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.

Fill liners about 2/3 of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.

To make the frosting:

Cream together the butter and cream cheese. Mix in the vanilla. Add the powdered sugar, one cup at a time. Start with 3 cups and add more depending on how stiff you want it to be. Add food coloring if desired and frost cooled cupcakes.

BAKED MACARONI & CHEESE WITH SPINACH & RED PEPPERS

This recipe, which serves 8, comes from The Kitchn, one of my favorite sites and emailing lists. If you haven't checked it out (as well as Apartment Therapy), you really should. Yes, now. I'll wait. Ooooh, all right, you can check on them later. But please do. You won't regret it.

To view this recipe online, click here.

12 ounces macaroni (2 1/2 cups dry macaroni)

12 to 16 ounces baby spinach (7 to 8 large handfuls)

2 large eggs

2 1/2 cups shredded cheddar cheese, divided

1 1/2 cups cottage cheese

3/4 cup sour cream

1 teaspoon salt

2 (12-ounce) jars roasted red peppers, drained and diced

Fresh pepper, to taste

Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.

Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.

Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.

Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.

Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.

Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)

Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.

Recipe Notes:

Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.

To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.

EASY LEMON MERINGUE PIE

This comes from Brett Moore, About.com's Gourmet Food guide. He writes, “Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.” Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8

To view this online, click here.

Ingredients

Lemon Filling:

4 egg yolks (save the whites for meringue)

1/3 cup cornstarch 3 tablespoons

1 1/2 cups water

1 1/3 cups sugar

1/4 teaspoon salt

3 tablespoons butter 2 tablespoons

1/2 cup lemon juice 2 lemons, juiced and zested

1 tablespoon finely grated lemon zest

1 (9-inch) pre-baked pie shell

Meringue Topping:

4 egg whites

1 pinch cream of tartar

2 tablespoons sugar 6 tablespoons

Preparation

Make the Lemon Filling:

Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.

Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.

Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.

Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Make the Meringue Topping:

Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

APPLE AND PEAR CRISP

This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy

Ingredients

2 pounds ripe Bosc pears (4 pears)

2 pounds firm Macoun apples (6 apples)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

SWEET CORNMEAL MUFFINS

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/. Recipe yields 12 muffins.

1 cup milk, at room temperature

1 egg, beaten

1/4 cup solid vegetable shortening, melted

1 cup yellow corn meal

3/4 cup all-purpose flour

1/3 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

Preheat oven to 400 degrees.

Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.

Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.

Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”