Here are today's six recipes to take you through the weekend. Enjoy!
SKILLET ROSEMARY CHICKEN
This comes from The Food Network Kitchen. Total Time: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-rosemary-chicken-recipe.html?oc=linkback
Ingredients
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved
Directions
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
APPLE CRISP
This comes from Patrick and Gina Neely of the Food Network show, Down Home with the Neelys. Total Time: 1 hr; Prep: 15 min; Inactive: 10 min; Cook: 35 min; Yield: about 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-crisp-recipe.html?oc=linkback.
Ingredients
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
COCONUT CREAM PIE
This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother’s version, which I grew up eating, is a more subtle, custardy version, with a balance of coconut and vanilla. It uses an old-fashioned technique called scalding, popular in the days before milk was pasteurized. Here it is used to change the texture of the milk and enhance its flavor. You can use the same sweetened, untoasted coconut to top the pie that you use in the filling, but the unsweetened, toasted coconut lends some nutty depth.” Time: 1 hour, plus chilling time; makes 8 servings.
To view this online, click here.
Ingredients
1 Prepared 9-inch pie shell
For the Filling:
2 cups milk
3 egg yolks
1/2 cup sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon butter, melted
1/2 teaspoon vanilla
1 cup sweetened, flaked coconut
For the Meringue:
1/2 cup unsweetened coconut
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Preparation
Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.
BUTTERMILK ROAST CHICKEN
This came from Nigella Lawson in a recent New York Times Cooking e-newsletter. It begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, click here.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
CHUNKY CHICKEN, VEGETABLE AND ROSEMARY STEW
Here's a great one-pot meal to warm and soothe a hungry, weary body after a hard day.
Yield: 6 servings.
Serving Size: 1 cup
Source: Nancy Hughes, CanolaInfo
Photo/Print: http://diabeticgourmet.com/recipes/html/1196.shtml
Ingredients
1 Tbsp canola oil
12 oz boneless chicken breasts, cut into 1-inch pieces
1 Tbsp canola oil
1 medium onion, cut in 8 wedges
3 medium carrots, quartered lengthwise and cut into thirds
1 medium celery stalk, cut into 1-inch (2.5-cm) pieces
2 cups water
2 dried bay leaves
1/4 tsp crushed red pepper flakes
1 can (15 oz) reduced-sodium navy beans, rinsed and drained
1 cup grape tomatoes, quartered
1/2 cup chopped fresh Italian parsley
1 Tbsp chopped fresh rosemary
3/4 tsp salt
Directions
In Dutch oven, heat 1 Tbsp canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.
Add remaining 1 Tbsp canola oil, onion, carrot and celery. Saute for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.
Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.
Nutritional Information Per Serving: Calories: 220; Protein: 22 g; Fat: 7 g; Sodium: 380 mg; Cholesterol: 50 mg ; Saturated Fat: 1 g; Dietary Fiber: 6 g; Carbohydrates: 17 g
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
Showing posts with label Coconut Cream Pie. Show all posts
Showing posts with label Coconut Cream Pie. Show all posts
Friday, April 22, 2016
Tuesday, June 9, 2015
Week Day Recipes
Here are today's six recipes. Enjoy!
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
POTATO CAVATELLI
This came from the May 6, 2015 edition of The New York Times, page D6, from an article that started on D1 (“The Family Recipes,” by Kim Severson). Time: 45 minutes; Yield: 6 servings as a first course, 4 as a main course.
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kkosher salt
4 eggs
3 cups flour, plus more for rolling
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon, or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cupgs flour, gradually adding more until dough is still and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings with take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
COCONUT CREAM PIE
This also comes from Kim Severson’s article in the New York Times. Time: 1 hour, plus chilling time; Yield: 8 servings
1 prepared 9-inch pie shell
For the filling:
2 cups milk
3 egg yolks
1/2 cup sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon butter, melted
1/2 teaspoon vanilla
1 cup sweetened, flaked coconut
For the meringue:
1/2 cup unsweetened coconut
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Partly blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 to 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
Make the meringue: Toast the unsweetened coconut lightly in a small saute pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
Pour the meringue over the pie filling. Using a spatula, scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
Bake 15 to 20 minutes, or until meringue in golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.
SPINACH AND CITRUS SALAD
This starts off, “Spinach is a good source of beta carotene, vitamin C and folic acid. If you buy loose spinach leaves, rinse the leaves well to remove grit and sand, then dry well with layers of toweling or a salad spinner. Along with some citrus fruit, add a little crunchy texture with diced jicama, canned water chestnuts, a handful of nuts, or some diced apple.” Makes 8 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/233.shtml
Ingredients
6-7 leaves leafy green lettuce, like Romaine, Boston, Bibb
1 6-oz. package baby spinach, stems removed
2 cups peeled and diced jicama or canned water chestnuts
1/2 yellow bell pepper, seeded and cut into bite-size wedges
1/2 orange bell pepper, seeded and cut into bite-size wedges
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 oranges, peel and white pith removed, quartered
1 Tbsp. fresh orange juice
4 tsp. Sherry or white wine vinegar
1-1/2 tsp. (1/2 Tbsp.) honey
1 tsp. fresh lime juice
1/4 tsp. chili powder, or to taste
12 Tbsp. olive oil
Salt and freshly ground pepper, to taste
Directions
Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach, jicama, bell peppers, onion and cilantro.
Cut quartered oranges crosswise into 1/4-inch thick slices. With grapefruit knife, remove individual segments of fruit from halved grapefruit. Add fruit to bowl and toss to combine ingredients.
In separate bowl, whisk together orange juice, vinegar, honey, lime juice and chili powder. Gradually whisk in olive oil. Toss salad with enough dressing to coat lightly. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 81; Protein: 1 g; Fat: 3 g; Sodium: 30 mg; Carbohydrates: 12 g; Exchanges: 1 Vegetable, 1/2 Fruit; 1/2 Fat
EASY HOMEMADE MEATLOAF
Servings: 6
To view this recipe online, click here.
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well. Form into a loaf. Place in foil-lined 5x9 pan. Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258 ; Protein: 7 g ; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
SHEPHERD'S PIE WITH POTATO TOPPING
This is from Kathy Kingsley, About.com's American Food expert. She writes, “Although this dish is called a 'pie,' there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” Yield: Serves 6 to 8.
To view this online, click here.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
POTATO CAVATELLI
This came from the May 6, 2015 edition of The New York Times, page D6, from an article that started on D1 (“The Family Recipes,” by Kim Severson). Time: 45 minutes; Yield: 6 servings as a first course, 4 as a main course.
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kkosher salt
4 eggs
3 cups flour, plus more for rolling
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon, or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cupgs flour, gradually adding more until dough is still and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings with take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
COCONUT CREAM PIE
This also comes from Kim Severson’s article in the New York Times. Time: 1 hour, plus chilling time; Yield: 8 servings
1 prepared 9-inch pie shell
For the filling:
2 cups milk
3 egg yolks
1/2 cup sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon butter, melted
1/2 teaspoon vanilla
1 cup sweetened, flaked coconut
For the meringue:
1/2 cup unsweetened coconut
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Partly blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 to 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
Make the meringue: Toast the unsweetened coconut lightly in a small saute pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
Pour the meringue over the pie filling. Using a spatula, scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
Bake 15 to 20 minutes, or until meringue in golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.
SPINACH AND CITRUS SALAD
This starts off, “Spinach is a good source of beta carotene, vitamin C and folic acid. If you buy loose spinach leaves, rinse the leaves well to remove grit and sand, then dry well with layers of toweling or a salad spinner. Along with some citrus fruit, add a little crunchy texture with diced jicama, canned water chestnuts, a handful of nuts, or some diced apple.” Makes 8 servings.
Find this recipe at: http://diabeticgourmet.com/recipes/html/233.shtml
Ingredients
6-7 leaves leafy green lettuce, like Romaine, Boston, Bibb
1 6-oz. package baby spinach, stems removed
2 cups peeled and diced jicama or canned water chestnuts
1/2 yellow bell pepper, seeded and cut into bite-size wedges
1/2 orange bell pepper, seeded and cut into bite-size wedges
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 oranges, peel and white pith removed, quartered
1 Tbsp. fresh orange juice
4 tsp. Sherry or white wine vinegar
1-1/2 tsp. (1/2 Tbsp.) honey
1 tsp. fresh lime juice
1/4 tsp. chili powder, or to taste
12 Tbsp. olive oil
Salt and freshly ground pepper, to taste
Directions
Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach, jicama, bell peppers, onion and cilantro.
Cut quartered oranges crosswise into 1/4-inch thick slices. With grapefruit knife, remove individual segments of fruit from halved grapefruit. Add fruit to bowl and toss to combine ingredients.
In separate bowl, whisk together orange juice, vinegar, honey, lime juice and chili powder. Gradually whisk in olive oil. Toss salad with enough dressing to coat lightly. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 81; Protein: 1 g; Fat: 3 g; Sodium: 30 mg; Carbohydrates: 12 g; Exchanges: 1 Vegetable, 1/2 Fruit; 1/2 Fat
EASY HOMEMADE MEATLOAF
Servings: 6
To view this recipe online, click here.
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well. Form into a loaf. Place in foil-lined 5x9 pan. Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258 ; Protein: 7 g ; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
SHEPHERD'S PIE WITH POTATO TOPPING
This is from Kathy Kingsley, About.com's American Food expert. She writes, “Although this dish is called a 'pie,' there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” Yield: Serves 6 to 8.
To view this online, click here.
Ingredients
Potato Topping
3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces
1 cup whole milk
2 tablespoons butter
3/4 teaspoon salt
3 medium carrots, peeled and diced
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 cup thawed frozen peas
3/4 cup fresh or thawed frozen corn kernels
One 14.5-ounce can diced tomatoes, drained
1 tablespoon tomato paste
Preparation
Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.
Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.
Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.
Recipe Notes:
• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.
• Never try to whip potatoes in a food processor or you will have a gluey mess.
• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
Wednesday, July 9, 2014
Just Desserts
When I was growing up, my parents - and many of my friends' parents - would hold dessert up as the ultimate threat; if we didn't finish our entire meal, we couldn't have dessert. This was not a problem if we were having something we loved for dinner. But if the meal consisted of something we really didn't like, or outright detested (in my case, liver and onions), there might be a problem. It helped that we had a cat and dog who were smart enough to sit under the table between my sister and me; we'd scrape off the onions (they weren't too bad), cut the liver up in small pieces and slip them under the table to the more-than-willing clean-up crew. Later, I married someone whose idea of heaven was (you guessed it!) liver and onions! Fortunately, he'd wait until we went to our favorite Mom-and-Pop diner to eat that. (Phew!)
With these desserts, you won't have to clean your dinner plate to eat dessert. Just follow the recipes. Enjoy!
COCONUT CREAM PIE
This comes from Carroll Pellegrinelli, About.com's Desserts and Baking guide. Carroll writes, "Using cream of coconut makes this pie really flavorful and the lime juice and zest cut down on some of the sweetness." (To view this recipe online, click here.)
Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes
Ingredients:
1 cup water
1/4 cup cornstarch
Zest and juice from 1 lime (or 3 tablespoons lime juice concentrate)
2 eggs, beaten
1 (15-ounce) can Coco Lopez® Cream of Coconut
1 cup flaked coconut, divided
1 (10-inch or 9-inch deep dish) pie shell, baked
1 cup heavy cream, sweetened and whipped (or 4-ounce container frozen whipped topping)
Preparation:
In heavy saucepan, combine water, cornstarch, lime juice and zest. Mix well. Add eggs and cream of coconut. Completely combine. Bring to boil over medium heat, stirring often. Cook for 12 to 15 minutes or until mixture thickens. Remove from heat and allow to cool. Stir in 1/2 cup coconut and pour into pie shell. Mix rest of coconut into whipped cream. Spread cream on top of pie. Chill before serving. Store in refrigerator.
COCONUT ICE CREAM
This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts
Ingredients:
15 ounces cream of coconut (like Coco Lopez)
1 cup milk
1-1/2 cups heavy cream
1 cup packed coconut
Preparation:
Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.
OLD FASHIONED BROWNED BUTTER COOKIES
This one was from one of the emailing lists that I was on years ago. Not sure who sent it to the list.
1 C. butter
3/4 C. sugar
1 egg
2 t. vanilla
2 C. all purpose flour
colored sugars
Heat oven to 350. In heavy 2 qt. saucepan, melt butter over medium high heat. Continue cooking, watching closely, until butter foams and turns a golden color (3-5 minutes). Immediately remove from heat, refrigerate 30 minutes.
In large mixer bowl, combine browned butter, sugar, egg and vanilla. Beat at medium speed until well mixed. Continue beating gradually, adding flour, until well mixed.
Roll dough into 1" balls. Roll balls in colored sugars. Place 2" apart on cookie sheets. Flatten with tines of fork.
Bake 12-15 minutes or until lightly golden brown. Let stand 1 minute; remove from cookie sheet. Cool completely. Top with colored sugars.
ONE BOWL COCOA BROWNIES
From Food Network Kitchens.
Prep Time: 15 minInactive; Prep Time: 45 minCook; Time: 35 min; Level: Easy; Serves: 16 brownies
Recipe starts, “Customize these low-impact brownies with different combinations of your family's favorite toppings--and make everyone happy.”
Ingredients
Nonstick cooking spray, for spraying the foil
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
Suggested topping combinations: white chocolate chips and toasted chopped walnuts; cashews and dried cranberries; chopped pretzels and raisins; toasted coconut and chopped dried pineapple; or any combination of chopped dried fruit, toasted nuts, mini marshmallows, chopped graham crackers or candy pieces
Directions
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.
ORANGE ICEBOX PIE
Another from Carroll Pellegrinelli, the Desserts and Baking guide, who writes, “Here is a recipe for Orange Icebox Pie. It's the perfect cool and creamy dessert to serve on a warm summer night.”
Prep Time: 25 minutes; Total Time: 25 minutes; Yield: One 9-inch Pie
Ingredients:
One 9-inch graham cracker crust
8 ounces cream cheese room temperature
one 14-ounce can sweetened condensed milk
one 6-ounce can frozen orange juice, thawed
1 pint whipping cream
1/3 cup sugar
zest from 1 orange, optional
Preparation:
Beat cream cheese until creamy. Beat in sweetened condensed milk and frozen orange juice. Beat whipped cream and sugar until stiff peaks form. Fold one half whipped cream into orange mixture until white disappears. Scoop into pie shell. Top with remaining whipped cream. Sprinkle with optional orange zest.
LEMON GINGERSNAP SQUARES
Elizabeth LaBau, About.com's candy blog guide, writes, “Lemon Gingersnap Squares are intensely flavored lemon and ginger candies that are deceptively simple to make, but so flavorful and delicious. Lemon zest and gingersnap crumbs are worked into small candy squares that are dipped in white chocolate and topped with candied ginger.” This recipe yields 36 Lemon Gingersnap Squares
Ingredients:
2.5 cups finely ground gingersnap cookie crumbs (about one 14-oz box)
6 oz cream cheese, softened to room temperature
1/3 cup sweetened condensed milk
zest of one lemon, finely grated
1 tsp lemon extract
1 lb yellow candy coating
1/4 cup white candy coating, for decoration (optional)
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil, and set aside for now.
Combine the softened cream cheese, condensed milk, lemon zest, and lemon extract in a large mixing bowl. Mix with a hand mixer or stand mixer on medium speed until well-mixed and smooth. Add the gingersnap crumbs and mix just until everything is incorporated.
Scrape the candy out into the 8x8 pan and press it into a thin, even layer. Refrigerate the candy for an hour to firm it up.
Using a sharp knife or a pizza cutter, cut the candy into six rows, then cut the rows into 6 pieces, yielding 36 candies.
Melt the yellow candy coating. Place it in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
Once the coating is melted, use a fork or dipping tools to dunk a square in the coating, submerging it completely. Bring it up out of the coating and drag the bottom across the lip of the bowl to remove excess coating. Place it on a foil-lined baking sheet, and repeat with remaining squares and candy coating.
Once all of the squares have been dipped, melt the white candy coating. Pour it into a plastic bag, and snip a small hole in the corner. Drizzle the white coating over the dipped candies. Place the tray in the refrigerator to set the coating for about 15 minutes.
Store the candies in an airtight container in the refrigerator for up to 2 weeks. For the best taste and texture, bring them to room temperature before serving.
With these desserts, you won't have to clean your dinner plate to eat dessert. Just follow the recipes. Enjoy!
COCONUT CREAM PIE
This comes from Carroll Pellegrinelli, About.com's Desserts and Baking guide. Carroll writes, "Using cream of coconut makes this pie really flavorful and the lime juice and zest cut down on some of the sweetness." (To view this recipe online, click here.)
Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes
Ingredients:
1 cup water
1/4 cup cornstarch
Zest and juice from 1 lime (or 3 tablespoons lime juice concentrate)
2 eggs, beaten
1 (15-ounce) can Coco Lopez® Cream of Coconut
1 cup flaked coconut, divided
1 (10-inch or 9-inch deep dish) pie shell, baked
1 cup heavy cream, sweetened and whipped (or 4-ounce container frozen whipped topping)
Preparation:
In heavy saucepan, combine water, cornstarch, lime juice and zest. Mix well. Add eggs and cream of coconut. Completely combine. Bring to boil over medium heat, stirring often. Cook for 12 to 15 minutes or until mixture thickens. Remove from heat and allow to cool. Stir in 1/2 cup coconut and pour into pie shell. Mix rest of coconut into whipped cream. Spread cream on top of pie. Chill before serving. Store in refrigerator.
COCONUT ICE CREAM
This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts
Ingredients:
15 ounces cream of coconut (like Coco Lopez)
1 cup milk
1-1/2 cups heavy cream
1 cup packed coconut
Preparation:
Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.
OLD FASHIONED BROWNED BUTTER COOKIES
This one was from one of the emailing lists that I was on years ago. Not sure who sent it to the list.
1 C. butter
3/4 C. sugar
1 egg
2 t. vanilla
2 C. all purpose flour
colored sugars
Heat oven to 350. In heavy 2 qt. saucepan, melt butter over medium high heat. Continue cooking, watching closely, until butter foams and turns a golden color (3-5 minutes). Immediately remove from heat, refrigerate 30 minutes.
In large mixer bowl, combine browned butter, sugar, egg and vanilla. Beat at medium speed until well mixed. Continue beating gradually, adding flour, until well mixed.
Roll dough into 1" balls. Roll balls in colored sugars. Place 2" apart on cookie sheets. Flatten with tines of fork.
Bake 12-15 minutes or until lightly golden brown. Let stand 1 minute; remove from cookie sheet. Cool completely. Top with colored sugars.
ONE BOWL COCOA BROWNIES
From Food Network Kitchens.
Prep Time: 15 minInactive; Prep Time: 45 minCook; Time: 35 min; Level: Easy; Serves: 16 brownies
Recipe starts, “Customize these low-impact brownies with different combinations of your family's favorite toppings--and make everyone happy.”
Ingredients
Nonstick cooking spray, for spraying the foil
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
Suggested topping combinations: white chocolate chips and toasted chopped walnuts; cashews and dried cranberries; chopped pretzels and raisins; toasted coconut and chopped dried pineapple; or any combination of chopped dried fruit, toasted nuts, mini marshmallows, chopped graham crackers or candy pieces
Directions
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.
ORANGE ICEBOX PIE
Another from Carroll Pellegrinelli, the Desserts and Baking guide, who writes, “Here is a recipe for Orange Icebox Pie. It's the perfect cool and creamy dessert to serve on a warm summer night.”
Prep Time: 25 minutes; Total Time: 25 minutes; Yield: One 9-inch Pie
Ingredients:
One 9-inch graham cracker crust
8 ounces cream cheese room temperature
one 14-ounce can sweetened condensed milk
one 6-ounce can frozen orange juice, thawed
1 pint whipping cream
1/3 cup sugar
zest from 1 orange, optional
Preparation:
Beat cream cheese until creamy. Beat in sweetened condensed milk and frozen orange juice. Beat whipped cream and sugar until stiff peaks form. Fold one half whipped cream into orange mixture until white disappears. Scoop into pie shell. Top with remaining whipped cream. Sprinkle with optional orange zest.
LEMON GINGERSNAP SQUARES
Elizabeth LaBau, About.com's candy blog guide, writes, “Lemon Gingersnap Squares are intensely flavored lemon and ginger candies that are deceptively simple to make, but so flavorful and delicious. Lemon zest and gingersnap crumbs are worked into small candy squares that are dipped in white chocolate and topped with candied ginger.” This recipe yields 36 Lemon Gingersnap Squares
Ingredients:
2.5 cups finely ground gingersnap cookie crumbs (about one 14-oz box)
6 oz cream cheese, softened to room temperature
1/3 cup sweetened condensed milk
zest of one lemon, finely grated
1 tsp lemon extract
1 lb yellow candy coating
1/4 cup white candy coating, for decoration (optional)
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil, and set aside for now.
Combine the softened cream cheese, condensed milk, lemon zest, and lemon extract in a large mixing bowl. Mix with a hand mixer or stand mixer on medium speed until well-mixed and smooth. Add the gingersnap crumbs and mix just until everything is incorporated.
Scrape the candy out into the 8x8 pan and press it into a thin, even layer. Refrigerate the candy for an hour to firm it up.
Using a sharp knife or a pizza cutter, cut the candy into six rows, then cut the rows into 6 pieces, yielding 36 candies.
Melt the yellow candy coating. Place it in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
Once the coating is melted, use a fork or dipping tools to dunk a square in the coating, submerging it completely. Bring it up out of the coating and drag the bottom across the lip of the bowl to remove excess coating. Place it on a foil-lined baking sheet, and repeat with remaining squares and candy coating.
Once all of the squares have been dipped, melt the white candy coating. Pour it into a plastic bag, and snip a small hole in the corner. Drizzle the white coating over the dipped candies. Place the tray in the refrigerator to set the coating for about 15 minutes.
Store the candies in an airtight container in the refrigerator for up to 2 weeks. For the best taste and texture, bring them to room temperature before serving.
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