What is it about dessert that really grabs our attention? I’m really not sure, but I do know that dessert is that extra treat that many of us crave. Here are some wonderful desserts that, truth be told, can be enjoyed any time. Enjoy!
RASPBERRY SORBET
Carroll Pellegrinelli, About.com’s Desserts and Baking guide, writes, “The best way to describe this Raspberry Sorbet is by saying it's a little tart, but not too much. It's sweet, but not overly. Cold and refreshing says it all.”
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1-1/2 quarts
Ingredients:
3 cups water
1 cup sugar
1 tablespoon lemon juice
5 cups fresh raspberries, gently washed and dried or 5 cups defrosted frozen raspberries with juice may also be used or 2 cups raspberry puree* may also be used
Preparation:
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process raspberries, in batches, in a blender or food processor until smooth. Put through strainer to remove seeds. Stir lemon juice and puree into cooled sugar water. Mix completely. Cover and chill at least 2 hours or overnight.
Pour mixture into the freezer container of a 1-gallon** ice-cream maker, and freeze according to manufacturers' instructions
Notes in the Margin:
* If puree is already sweetened, omit the sugar.
** If you only have a quart ice cream freezer like I do, you can either make this in two batches or try this. Freeze extra raspberry mixture in ice trays. Use the raspberry cubes the next time you serve fruit punch or have a big punch bowl.
NUTELLA OREO TRUFFLES
Elizabeth LaBau, About.com’s Candy guide, writes, “Nutella Oreo Truffles are a twist on traditional Oreo Truffles. Chopped hazelnuts and chocolate-hazelnut spread are added to crushed cookies and cream cheese, to form melt-in-your-mouth truffles with a strong chocolate and hazelnut flavor.” This recipe yields about 36 truffles.
Ingredients:
1/2 cup toasted hazelnuts
1 pound chocolate sandwich cookies (like Oreos)
1/2 cup chocolate-hazelnut spread (like Nutella)
6 ounces cream cheese, softened to room temperature
12 ounces chocolate candy coating
White or milk chocolate for drizzling (optional)
Preparation:
Finely chop the toasted hazelnuts and set aside for now.
Place the cookies in the bowl of a food processor and process in short intervals until they are fine crumbs. Alternately, place them in a large zip-top plastic bag and roll over them with a rolling pin until they are completely crushed.
Combine the crushed cookies, chocolate-hazelnut spread, and softened cream cheese in a large bowl and stir until completely mixed. Add the chopped hazelnuts to the cookie mixture, and stir those in as well. Press a layer of cling wrap on top and refrigerate the truffle mix for half an hour, until firm enough to scoop.
Use a teaspoon or small candy scoop to form the mixture into small balls. Roll them between your palms to get them completely round.
Melt the chocolate candy coating, and dip each truffle into the melted coating. Place it on a foil-lined baking sheet to set completely. If desired, drizzle melted white or milk chocolate over the tops of the truffles for decoration.
Store Nutella Oreo Truffles in an airtight container in the refrigerator for up to two weeks. For best taste and texture, bring them to room temperature before serving.
HOMEMADE CHOCOLATE PEANUT BUTTER CUPS
Peggy Trowbridge Filippone runs About.com’s Home Cooking guide. She writes, “These taste similar to the commercial peanut butter cups, but better! Great for gifts.”
Prep Time: 1 hour; Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter in a bowl over hot water to soften. Mix in powdered sugar and graham cracker crumbs. Place 1 teaspoon peanut butter mixture on top of hardened chocolate cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate bar with butter and paraffin wax. Top the peanut butter layer with about 1 teaspoon chocolate mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
MOLASSES GINGER COOKIE ICE CREAM SANDWICH
This is from Seattle’s Macrina Bakery. The recipe starts off, “I think it's the fresh ginger that makes these cookies so special. They also have the perfect balance of chewy and crisp. Sandwiching two of them with ice cream makes an exceptional treat.” Makes 16 cookies
2-1/4 cups unbleached all-purpose flour
1-1/2 teaspoons baking soda
2 teaspoons cinnamon
1-1/2 teaspoons ground cloves
1 teaspoon salt
1/2 cup vegetable shortening, at room temperature
6 tablespoons unsalted butter, at room temperature
1-1/2 cups light brown sugar
2 eggs
2 teaspoons peeled and grated ginger
1/3 cup dark molasses
1 cup granulated sugar
Combine flour, baking soda, cinnamon, ground cloves and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.
Combine shortening, butter and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes until the mixture is smooth and pale in color. Add 1 egg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it's separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixer and scrape down the sides of the bowl again.
Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all of the flour has been absorbed. Scrape down the sides of the bowls and cover it with plastic wrap. Chill in the refrigerator for at least 1 hour. At this point the dough can be formed into cookies or stored in the refrigerator for up to 4 days.
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or shallow bowl.
Scoop dough out of the bowl (I like to use a medium ice cream scoop) and roll the dough into 2-inch balls. Toss each of the balls in granulated sugar until evenly coated, then place 8 on each baking sheet, leaving 3 inches between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around. Place 1 sheet of cookies in the refrigerator while baking the other sheet.
Bake cookies, 1 sheet at a time, on center rack of oven for 15 to 18 minutes each. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be stored in an airtight container for up to three days.
Choose your favorite vanilla ice cream and scoop a generous portion onto one cookie, place the other on top and voilá! A delicious treat to usher in fall.
BLUEBERRY ICE CREAM
For years, Kevin D. Weeks was About.com’s Cooking for Two guide. He wrote, “I'm not a huge ice cream fan, but sometimes I have clients ask for it so when I got a chance to buy a factory-rebuilt Cuisinart ice cream maker for $20 I jumped at the chance. I'm still learning the ins and outs of ice cream making, but I was pleased with this recipe. Blueberries are one of my favorite fruits (along with being, supposedly, a particularly healthy fruit) and this simple preparation is rich and luscious. Coriander has a particular affinity to blueberries, so I highly recommend including it. Makes 1 quart.” Prep Time: 45 minutes; Total Time: 45 minutes
Ingredients:
1/2 cup sugar
2 cups fresh or frozen blueberries
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. ground coriander
Pinch of salt
2 cups heavy cream
Preparation:
Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.
When sugar is dissolved, add berries, lemon juice, vanilla extract, coriander, and salt.
Cook over low heat, stirring occasionally, until berries begin to burst.
Remove from heat and mash berries.
Cool to room temperature, then chill in the regrigerator.
Thoroughly combine berries and cream. Pour into ice cream maker, and follow manufacturer directions.
Note: You can subsustitute half and half for the heavy cream.
CHOCOLATE CREAM PIE
This is from my ebook, Off The Wall Cooking. It’s for sale on Amazon.com; you can buy it here.
The first time I made this pie, I was 15 and wanted to impress a boyfriend. I did, but not the way I’d planned: the crust came out tasting like under-cooked pizza dough, I burned the chocolate pudding, and the whipped cream came out almost to butter. Hmmm…
9 inch pie crust
1 large package chocolate pudding mix (the cooked kind, not instant)
1 cup heavy cream
3 tablespoons sugar
Cook pudding according to package directions. Pour into baked pie crust. Add sugar to cream and whip until peaks form. Cover pie. Chill.
Note: Now, what can be easier?
Showing posts with label Macrina Restaurant. Show all posts
Showing posts with label Macrina Restaurant. Show all posts
Tuesday, September 23, 2014
Friday, July 11, 2014
Weekend Meals
Finally! You've waited all week for Friday and the weekend! Here it is, along with yummy meals for the weekend. Enjoy!
RED, RED SALAD
From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings.”
1 bunch radishes, greens removed, trimmed and quartered
1/2 head red cabbage, cored and chopped
1 cup grape tomatoes
2 1/2 cups red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced
1/2 large red onion, diced
Salt and freshly ground black pepper to taste
Salad dressing to taste
Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.
nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan
COOL, COOL GAZPACHO
This recipe comes from FamilyTime. Check this recipe out online here.
The recipe starts off, “Vegetable juice adds a burst of great flavor to this zesty gazpacho, bursting with diced fresh vegetables. It's a refreshing dish for a hot summer's day...but it's so easy to make, you can enjoy it any time.” Prep. Time: 30 minutes; serves 6 (about 1 1/4 cups each)
Ingredients
6 medium tomatoes, peeled, seeded and chopped (about 6 cups)
1 1/2 cups V8® 100% Vegetable Juice
1 medium cucumber, peeled, seeded and diced (about 1 1/3 cups)
1 medium onion, finely chopped (about 1/2 cup)
1 small green pepper, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons vinegar
1/8 teaspoon freshly ground black pepper
hot pepper sauce, to taste
Directions
Stir the tomatoes, vegetable juice, cucumber, onion, green pepper, garlic, oil, vinegar, black pepper and hot pepper sauce in a large mixing bowl. Cover the bowl and refrigerate for at least 1 hour or until ready to serve.
ALMOND CAKE WITH RASPBERRIES & CHOCOLATE GANACHE
From Seattle's Macrina Bakery. The recipe states, “This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache.” Makes 8 Jumbo cupcakes.
For the batter:
1/2 cup raw almonds (skins on), toasted
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons low-fat plain yogurt, divided
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
3/4 cup (1-1/2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
For the whipped cream filling:
1 pint fresh raspberries (about 24 berries)
1/2 cup heavy cream
2 tablespoons sugar
For the chocolate ganache:
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.
To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside.
Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl.
Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.
To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top.
To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools.
To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry.
These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days.
FIESTA SLAW
Makes 10 servings. Find online here.
Ingredients
5 Tbsp. fresh lime juice
3 Tbsp. reduced-fat mayonnaise
5 cloves garlic, finely minced
2 tsp. canned chipotle chilies, rinsed, drained and chopped
1 Tbsp. honey
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin
1 large yellow bell pepper, cut into thin strips
12 oz. jicama, peeled, cut into thin strips
1/3 cup (packed) fresh cilantro leaves, minced
Salt and freshly ground black pepper
Directions
Puree first 5 ingredients in a blender or food processor until dressing is smooth.
Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)
Serve at room temperature.
Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable
BLUEBERRY SORBET
Fiona Haynes is About.com's Low Fat Cooking guide. She writes, “Sorbet is a refreshing, low calorie, virtually fat free summertime treat. Blueberries make for a gorgeous, intensely purple sorbet. If, like me, you don't have an ice cream maker, the second stint in the blender or food processor improves the texture of the sorbet, to make it smoother. If you do have an ice cream maker, simply place the chilled syrup and pureed blueberries into the can and follow the manufacturer's instructions.” Serves 8.
Ingredients:
2/3 cup water
2/3 cup sugar
2 lbs/1 quart fresh blueberries
2 tbsp lemon juice
Preparation:
Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat. Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it for an hour in the refrigerator.
While the syrup is cooling, place blueberries in a food processor or blender (you may need to do this in two batches). Blend blueberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.
Refrigerate puree until syrup has chilled – about 1 hour.
Combine chilled syrup and blueberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).
Cover with plastic wrap and freeze for 3 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return blueberry puree mixture to metal pan, cover and freeze for 3-4 more hours. Remove from freezer about 10-15 minutes before serving.
Per Serving: Calories 112, Calories from Fat 2, Total Fat 0.3g, (Sat 0g), Cholesterol 0g, Sodium 4mg, Carbohydrate 27.1, Fiber 2g, Protein 0.5g
BROWN SUGAR & ALMOND COFFEECAKE
Another yummy recipe from Macrina Bakery. The emailed recipe started off, “NOTE: We've updated the recipe to include the bake time for the perfect Brown Sugar & Almond Coffeecake. This coffeecake is a stand-out favorite among our brunch customers. I like to use fresh berries whenever possible, but frozen fruit will also work well in this recipe.” All I know is that it's good. Makes 1 (9-inch square) cake.
4 cups all-purpose unbleached flour
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
10 ounces (2-1/2 sticks) unsalted butter, at room temperature
1-3/4 cups light brown sugar
5 eggs
1/2 cup whole milk
2 tsp pure almond extract
2 tsp pure vanilla extract
1 cup buttermilk
2 cups fresh or frozen raspberries
1 cup whole almonds, coarsely chopped
Powdered sugar
Preheat oven to 325° F. Oil a 9" square pan
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside. Combine butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes to cream the butter. The mixture should be smooth and pale in color.
In a medium bowl, combine eggs, milk, and almond and vanilla extracts. Mix with a whisk. Add a small amount of egg mixture to the bowl of creamed butter and mix on medium speed until fully incorporated. Continue adding small amounts until all of the egg mixture is mixed into the butter. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
Remove the bowl from your stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until all the ingredients are incorporated. Fold in the raspberries taking care not to smash the fruit. Pour the batter into the prepared baking pan and spread evenly. Sprinkle chopped almonds over the top.
Bake on center rack of oven for about 1 hour, or until glolden brown. Test center of cake with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then dust with powdered sugar and cut into pieces. This coffeecake will be fragile until it has completely cooled, so remove the warm pieces carefully, using a pie server to lift the pieces out of the pan.
RED, RED SALAD
From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings.”
1 bunch radishes, greens removed, trimmed and quartered
1/2 head red cabbage, cored and chopped
1 cup grape tomatoes
2 1/2 cups red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced
1/2 large red onion, diced
Salt and freshly ground black pepper to taste
Salad dressing to taste
Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.
nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan
COOL, COOL GAZPACHO
This recipe comes from FamilyTime. Check this recipe out online here.
The recipe starts off, “Vegetable juice adds a burst of great flavor to this zesty gazpacho, bursting with diced fresh vegetables. It's a refreshing dish for a hot summer's day...but it's so easy to make, you can enjoy it any time.” Prep. Time: 30 minutes; serves 6 (about 1 1/4 cups each)
Ingredients
6 medium tomatoes, peeled, seeded and chopped (about 6 cups)
1 1/2 cups V8® 100% Vegetable Juice
1 medium cucumber, peeled, seeded and diced (about 1 1/3 cups)
1 medium onion, finely chopped (about 1/2 cup)
1 small green pepper, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons vinegar
1/8 teaspoon freshly ground black pepper
hot pepper sauce, to taste
Directions
Stir the tomatoes, vegetable juice, cucumber, onion, green pepper, garlic, oil, vinegar, black pepper and hot pepper sauce in a large mixing bowl. Cover the bowl and refrigerate for at least 1 hour or until ready to serve.
ALMOND CAKE WITH RASPBERRIES & CHOCOLATE GANACHE
From Seattle's Macrina Bakery. The recipe states, “This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache.” Makes 8 Jumbo cupcakes.
For the batter:
1/2 cup raw almonds (skins on), toasted
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons low-fat plain yogurt, divided
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
3/4 cup (1-1/2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
For the whipped cream filling:
1 pint fresh raspberries (about 24 berries)
1/2 cup heavy cream
2 tablespoons sugar
For the chocolate ganache:
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.
To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside.
Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl.
Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.
To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top.
To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools.
To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry.
These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days.
FIESTA SLAW
Makes 10 servings. Find online here.
Ingredients
5 Tbsp. fresh lime juice
3 Tbsp. reduced-fat mayonnaise
5 cloves garlic, finely minced
2 tsp. canned chipotle chilies, rinsed, drained and chopped
1 Tbsp. honey
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin
1 large yellow bell pepper, cut into thin strips
12 oz. jicama, peeled, cut into thin strips
1/3 cup (packed) fresh cilantro leaves, minced
Salt and freshly ground black pepper
Directions
Puree first 5 ingredients in a blender or food processor until dressing is smooth.
Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)
Serve at room temperature.
Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable
BLUEBERRY SORBET
Fiona Haynes is About.com's Low Fat Cooking guide. She writes, “Sorbet is a refreshing, low calorie, virtually fat free summertime treat. Blueberries make for a gorgeous, intensely purple sorbet. If, like me, you don't have an ice cream maker, the second stint in the blender or food processor improves the texture of the sorbet, to make it smoother. If you do have an ice cream maker, simply place the chilled syrup and pureed blueberries into the can and follow the manufacturer's instructions.” Serves 8.
Ingredients:
2/3 cup water
2/3 cup sugar
2 lbs/1 quart fresh blueberries
2 tbsp lemon juice
Preparation:
Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat. Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it for an hour in the refrigerator.
While the syrup is cooling, place blueberries in a food processor or blender (you may need to do this in two batches). Blend blueberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.
Refrigerate puree until syrup has chilled – about 1 hour.
Combine chilled syrup and blueberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).
Cover with plastic wrap and freeze for 3 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return blueberry puree mixture to metal pan, cover and freeze for 3-4 more hours. Remove from freezer about 10-15 minutes before serving.
Per Serving: Calories 112, Calories from Fat 2, Total Fat 0.3g, (Sat 0g), Cholesterol 0g, Sodium 4mg, Carbohydrate 27.1, Fiber 2g, Protein 0.5g
BROWN SUGAR & ALMOND COFFEECAKE
Another yummy recipe from Macrina Bakery. The emailed recipe started off, “NOTE: We've updated the recipe to include the bake time for the perfect Brown Sugar & Almond Coffeecake. This coffeecake is a stand-out favorite among our brunch customers. I like to use fresh berries whenever possible, but frozen fruit will also work well in this recipe.” All I know is that it's good. Makes 1 (9-inch square) cake.
4 cups all-purpose unbleached flour
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
10 ounces (2-1/2 sticks) unsalted butter, at room temperature
1-3/4 cups light brown sugar
5 eggs
1/2 cup whole milk
2 tsp pure almond extract
2 tsp pure vanilla extract
1 cup buttermilk
2 cups fresh or frozen raspberries
1 cup whole almonds, coarsely chopped
Powdered sugar
Preheat oven to 325° F. Oil a 9" square pan
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside. Combine butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes to cream the butter. The mixture should be smooth and pale in color.
In a medium bowl, combine eggs, milk, and almond and vanilla extracts. Mix with a whisk. Add a small amount of egg mixture to the bowl of creamed butter and mix on medium speed until fully incorporated. Continue adding small amounts until all of the egg mixture is mixed into the butter. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
Remove the bowl from your stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until all the ingredients are incorporated. Fold in the raspberries taking care not to smash the fruit. Pour the batter into the prepared baking pan and spread evenly. Sprinkle chopped almonds over the top.
Bake on center rack of oven for about 1 hour, or until glolden brown. Test center of cake with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then dust with powdered sugar and cut into pieces. This coffeecake will be fragile until it has completely cooled, so remove the warm pieces carefully, using a pie server to lift the pieces out of the pan.
Friday, July 4, 2014
Weekend (and the 4th) Meals
Another weekend - a three day weekend, no less! - and you have things to get done. Between today's offerings, and yesterday's second offerings with 4th of July recipes, you're sure to find something yummy to add to your holiday meal. Enjoy!
BAKED MACARONI AND CHEESE
Kathy Kingsley, About.com's American Food blog's guide, writes, “A true American classic, this recipe for baked macaroni and cheese couldn't be easier or more comforting. It's also a a very versatile dish, lending itself to many variations. For example, no reason to stick to elbow macaroni for the recipe, try it with penne, rigatoni or rotini. And you can mix-up the cheese you use, too. How about a mixture of cheddar and Monterrey Jack, or Gruyere and fontina? The variations on the dish are only limited by your imagination.
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Serves 8
Ingredients:
12 ounces elbow macaroni (3 cups)
1/2 stick (4 tablespoons) butter
1/2 cup finely minced onion
1/4 cup all-purpose flour
3 1/2 cups whole or 2-percent fat milk
1 teaspoon Dijon mustard
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces shredded Cheddar cheese (2 cups)
1 cup fresh bread crumbs, or 1/2 cup dried
Preparation:
Preheat the oven to 375°F.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander.
In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the flour and cook, stirring for 1 minute.
Slowly pour in the milk and whisk until mixture is smooth. Cook over medium heat, whisking often, until mixture thickens and bubbles, about 6 minutes. Stir in the mustard and cayenne pepper.
Stir in 1 1/2 cups of the shredded cheese until melted and smooth. Season with salt and pepper.
Add the pasta to the cheese sauce and toss to coat. Scrape the mixture into a 9 - by- 13-inch baking dish.
In a small bowl, combine the remaining 1/2 cup shredded cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake the casserole until the top is golden brown, about 30 minutes. Serve hot.
Recipe Notes
You can mix-up the recipe some by adding 1 cup of chopped ham and/or 1/2 cup of thawed, frozen peas.
Another variation for this macaroni and cheese is to use Fontina cheese and add some sauteed, chopped mushrooms and spinach, or use some Monterrey Jack cheese and add some canned chopped green chilies and a little chili powder.
Make individual servings of mac and cheese: Spoon the macaroni and cheese into 1 to 2 cup-size ramekins, and bake for 15 to 20 minutes.
To ensure that the sauce is smooth, add the cheese in small batches, stirring until smooth before adding the next batch.
CHERRY-WALNUT RUGELACH
Another wonderful recipe from About.com's Kathy Kingsley, the American Food guide. She writes, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!
Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes
Ingredients:
Rugelach Dough
2 sticks (1 cup) unsalted butter, at room temperature
1 8-ounce package cream cheese or Nuefchatel, at room temperature
1/2 cup granulated sugar, plus extra for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon salt
Egg wash: 1 large egg beaten with 1 tablespoon water
Cherry-Walnut Filling
3/4 cup sugar
1/2 cup dried cherries, finely chopped
1/2 cup finely chopped walnuts, toasted
1 stick (1/2 cup) unsalted butter, melted
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Preparation:
To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.
Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.
Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.
Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.
Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.
Recipe Notes
Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.
Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.
MAD DOG'S GRILLED POTATO SLICES
This recipe comes from the Wisconsin Potato and Vegetable Crowers Association (WPVGA). The recipe starts off, “A side dish or snack that will leave your family begging for more.” Prep. time: 10 minutes; Cooking time: about 15; Serves: 1; See note.
Ingredients4 baking potatoes baking potato
about 1/2 cup your favorite Italian salad dressing
grated cheese, such as Cheddar, Parmesan, or jack
Directions
Slice the unpeeled potatoes lengthwise into several thin slices (about a quarter of an inch).
Lay the potato slices in a shallow dish. Pour the dressing over them and turn to coat. Cover and set aside to marinate for 2 hours. No need to refrigerate the potatoes.
Prepare a charcoal or gas grill so that it is medium hot.
Grill for 5 to 7 minutes on each side, basting occasionally, until browned and tender.
About 1 minutes before the potatoes are done, sprinkle them with grated cheese. Remove from the grill when the cheese begins to melt. Serve immediately.
Note:Since I don't own an outdoor grill, I make this in the oven, with the oven set at 400 degrees F., and bake for about 20 – 25 minutes. Near the end, keep an eye on them, as individual ovens vary.
RIBOLITTA WITH SEASONS CROUTONS
This is from Seattle's Macrina Bakery.Their email for this recipe starts off, “This marriage of vegetable soup and yesterday’s bread is a classic Tuscan combination. We like to make the dish into a meal by adding savory sausage and chicken.” Serves 4.
Ribolitta
1/2 cup dried cannelloni beans
3 tablespoons extra virgin olive oil
1 pound Italian sausage links (chicken or pork)
4 thin slices pancetta (3 oz), diced
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 medium fennel bulb, diced large
3 celery ribs, diced
1 medium parsnip, peeled and diced
2 garlic cloves, finely diced
4 Roma tomatoes, cored and diced
1/2 small head green cabbage, coarsely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
8 cups chicken or vegetable stock
1 (6-ounce) boneless, skinless chicken breast
3/4 cup red wine
2 tablespoons sherry vinegar
Kosher salt
Freshly ground black pepper
3 cups Seasoned Croutons (see recipe)
Extra virgin olive oil, for drizzling
2 tablespoons chopped fresh Italian parsley
Serves 4
Soak beans in water overnight. Drain beans and set aside.
Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add sausage links and cook until all sides are browned, about 10 minutes. Let cool, then cut links into 1-inch pieces and set aside.
Combine remaining 2 tablespoons olive oil and pancetta in a large, heavy-bottomed soup pot. Cook over medium heat until fat is rendered and pancetta is golden brown. Do not pour off the rendered fat. Add onion, carrot, fennel, celery, and parsnip. Cover the pot and sweat the vegetables over medium heat, stirring occasionally, for about 15 minutes or until vegetables are soft. Add garlic, tomatoes, cabbage, rosemary, and thyme, and cook uncovered for another 10 minutes.
Add soaked beans, sausage, stock, chicken breast, red wine, and sherry vinegar, and bring to a boil. Simmer for 1 to 1-1/2 hours, until beans are fully cooked, adding more stock or water as needed. If foam gathers on the surface of the soup, remove it with a spoon. Remove chicken breast from soup and set aside until it is cool enough to touch. Shred cooled chicken with your hands and return pieces to soup. Season to taste with salt and pepper.
Divide croutons among 4 soup bowls, reserving about 1/2 cup. Ladle soup over croutons and garnish each serving with a drizzle of good olive oil, some Italian parsley, and the reserved croutons.
Seasoned Croutons
The email states, “We use a lot of these savory croutons at our cafes. They’re perfect for topping soups and salads, and can be stored in an airtight container for up to a week.”
Makes 3 cups
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 garlic clove, finely diced
3 cups white bread cubes (about 1/2 loaf), cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper
Preheat oven to 350°F
Line rimmed baking sheet with parchment paper.
Melt butter in a small saucepan over medium-low heat. Add olive oil and garlic and continue cooking just until garlic is heated through, about 30 seconds. Remove from heat.
Place bread cubes in a medium bowl. Pour butter mixture and toss until bread cubes are evenly coated. Transfer cubes to rimmed baking sheet and spread evenly. Using a rubber spatula, scrape any remaining butter from the bowl and scatter over the bread cubes. Season to taste with a little salt and pepper.
Bake on the center rack of the oven for 10 to 15 minutes, until croutons are golden brown. Let cool and enjoy.
KALE AND POTATO GRATIN
This was in a long-ago email; not sure of its origins. It makes 6-8 servings
1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoon coarse salt
1 teaspoon pepper
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
Meanwhile, slice the potatoes 1/4"-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2"-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2"-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy. In a 9"x12" glass or ceramic casserole/baker.
SHEPHERD'S PIE
Fiona Haynes, About.com's Low Fat Cooking guide, writes, “This a low fat take on a classic English dish. Shepherd's Pie was traditonally made with leftover meat--usually lamb or beef. This is a recipe that can be made ahead and frozen for later use. I often prepare it one day and use it the next. If you want to reduce the fat content further, use only 3/4 pound of beef and add an extra cup of vegetables--more peas or some sweet corn.” Serves 6
Prep Time: 20 minutes, Cook Time: 50 minutes
Ingredients:
1 tbsp canola oil
1 medium onion, finely chopped
2 large carrots, chopped
1 pound extra-lean ground beef
2 tbsp Worcestershire sauce
2 tbsp no-salt-added tomato paste
2 tsp dried mixed herbs
1 cup fat-free, reduced sodium beef broth
1 cup frozen peas
For the Topping:
2 pounds Yukon Gold potatoes, peeled and cut into 1-1 1/2-inch pieces
1/2 cup fat-free milk
1 tbsp light butter
Preparation:
In a large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more. Tip: If sauce seems too watery for your liking, combine 1 tsp of cornstarch into 1/8 cup of water and stir into beef mixture.
While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.
Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese. Bake in a preheated 400 degree oven for 20-25 minutes.
Per Serving (without cheese): Calories 322, Calories from Fat 67, Total Fat 7.6g (Sat 2.8g), Cholesterol 49mg, Sodium 260mg, Carbohydrate 41.2g, Fiber 5.7g, Protein 22.5g
BAKED MACARONI AND CHEESE
Kathy Kingsley, About.com's American Food blog's guide, writes, “A true American classic, this recipe for baked macaroni and cheese couldn't be easier or more comforting. It's also a a very versatile dish, lending itself to many variations. For example, no reason to stick to elbow macaroni for the recipe, try it with penne, rigatoni or rotini. And you can mix-up the cheese you use, too. How about a mixture of cheddar and Monterrey Jack, or Gruyere and fontina? The variations on the dish are only limited by your imagination.
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Serves 8
Ingredients:
12 ounces elbow macaroni (3 cups)
1/2 stick (4 tablespoons) butter
1/2 cup finely minced onion
1/4 cup all-purpose flour
3 1/2 cups whole or 2-percent fat milk
1 teaspoon Dijon mustard
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces shredded Cheddar cheese (2 cups)
1 cup fresh bread crumbs, or 1/2 cup dried
Preparation:
Preheat the oven to 375°F.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander.
In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the flour and cook, stirring for 1 minute.
Slowly pour in the milk and whisk until mixture is smooth. Cook over medium heat, whisking often, until mixture thickens and bubbles, about 6 minutes. Stir in the mustard and cayenne pepper.
Stir in 1 1/2 cups of the shredded cheese until melted and smooth. Season with salt and pepper.
Add the pasta to the cheese sauce and toss to coat. Scrape the mixture into a 9 - by- 13-inch baking dish.
In a small bowl, combine the remaining 1/2 cup shredded cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake the casserole until the top is golden brown, about 30 minutes. Serve hot.
Recipe Notes
You can mix-up the recipe some by adding 1 cup of chopped ham and/or 1/2 cup of thawed, frozen peas.
Another variation for this macaroni and cheese is to use Fontina cheese and add some sauteed, chopped mushrooms and spinach, or use some Monterrey Jack cheese and add some canned chopped green chilies and a little chili powder.
Make individual servings of mac and cheese: Spoon the macaroni and cheese into 1 to 2 cup-size ramekins, and bake for 15 to 20 minutes.
To ensure that the sauce is smooth, add the cheese in small batches, stirring until smooth before adding the next batch.
CHERRY-WALNUT RUGELACH
Another wonderful recipe from About.com's Kathy Kingsley, the American Food guide. She writes, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!
Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes
Ingredients:
Rugelach Dough
2 sticks (1 cup) unsalted butter, at room temperature
1 8-ounce package cream cheese or Nuefchatel, at room temperature
1/2 cup granulated sugar, plus extra for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon salt
Egg wash: 1 large egg beaten with 1 tablespoon water
Cherry-Walnut Filling
3/4 cup sugar
1/2 cup dried cherries, finely chopped
1/2 cup finely chopped walnuts, toasted
1 stick (1/2 cup) unsalted butter, melted
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Preparation:
To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.
Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.
Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.
Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.
Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.
Recipe Notes
Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.
Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.
MAD DOG'S GRILLED POTATO SLICES
This recipe comes from the Wisconsin Potato and Vegetable Crowers Association (WPVGA). The recipe starts off, “A side dish or snack that will leave your family begging for more.” Prep. time: 10 minutes; Cooking time: about 15; Serves: 1; See note.
Ingredients4 baking potatoes baking potato
about 1/2 cup your favorite Italian salad dressing
grated cheese, such as Cheddar, Parmesan, or jack
Directions
Slice the unpeeled potatoes lengthwise into several thin slices (about a quarter of an inch).
Lay the potato slices in a shallow dish. Pour the dressing over them and turn to coat. Cover and set aside to marinate for 2 hours. No need to refrigerate the potatoes.
Prepare a charcoal or gas grill so that it is medium hot.
Grill for 5 to 7 minutes on each side, basting occasionally, until browned and tender.
About 1 minutes before the potatoes are done, sprinkle them with grated cheese. Remove from the grill when the cheese begins to melt. Serve immediately.
Note:Since I don't own an outdoor grill, I make this in the oven, with the oven set at 400 degrees F., and bake for about 20 – 25 minutes. Near the end, keep an eye on them, as individual ovens vary.
RIBOLITTA WITH SEASONS CROUTONS
This is from Seattle's Macrina Bakery.Their email for this recipe starts off, “This marriage of vegetable soup and yesterday’s bread is a classic Tuscan combination. We like to make the dish into a meal by adding savory sausage and chicken.” Serves 4.
Ribolitta
1/2 cup dried cannelloni beans
3 tablespoons extra virgin olive oil
1 pound Italian sausage links (chicken or pork)
4 thin slices pancetta (3 oz), diced
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 medium fennel bulb, diced large
3 celery ribs, diced
1 medium parsnip, peeled and diced
2 garlic cloves, finely diced
4 Roma tomatoes, cored and diced
1/2 small head green cabbage, coarsely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
8 cups chicken or vegetable stock
1 (6-ounce) boneless, skinless chicken breast
3/4 cup red wine
2 tablespoons sherry vinegar
Kosher salt
Freshly ground black pepper
3 cups Seasoned Croutons (see recipe)
Extra virgin olive oil, for drizzling
2 tablespoons chopped fresh Italian parsley
Serves 4
Soak beans in water overnight. Drain beans and set aside.
Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add sausage links and cook until all sides are browned, about 10 minutes. Let cool, then cut links into 1-inch pieces and set aside.
Combine remaining 2 tablespoons olive oil and pancetta in a large, heavy-bottomed soup pot. Cook over medium heat until fat is rendered and pancetta is golden brown. Do not pour off the rendered fat. Add onion, carrot, fennel, celery, and parsnip. Cover the pot and sweat the vegetables over medium heat, stirring occasionally, for about 15 minutes or until vegetables are soft. Add garlic, tomatoes, cabbage, rosemary, and thyme, and cook uncovered for another 10 minutes.
Add soaked beans, sausage, stock, chicken breast, red wine, and sherry vinegar, and bring to a boil. Simmer for 1 to 1-1/2 hours, until beans are fully cooked, adding more stock or water as needed. If foam gathers on the surface of the soup, remove it with a spoon. Remove chicken breast from soup and set aside until it is cool enough to touch. Shred cooled chicken with your hands and return pieces to soup. Season to taste with salt and pepper.
Divide croutons among 4 soup bowls, reserving about 1/2 cup. Ladle soup over croutons and garnish each serving with a drizzle of good olive oil, some Italian parsley, and the reserved croutons.
Seasoned Croutons
The email states, “We use a lot of these savory croutons at our cafes. They’re perfect for topping soups and salads, and can be stored in an airtight container for up to a week.”
Makes 3 cups
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 garlic clove, finely diced
3 cups white bread cubes (about 1/2 loaf), cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper
Preheat oven to 350°F
Line rimmed baking sheet with parchment paper.
Melt butter in a small saucepan over medium-low heat. Add olive oil and garlic and continue cooking just until garlic is heated through, about 30 seconds. Remove from heat.
Place bread cubes in a medium bowl. Pour butter mixture and toss until bread cubes are evenly coated. Transfer cubes to rimmed baking sheet and spread evenly. Using a rubber spatula, scrape any remaining butter from the bowl and scatter over the bread cubes. Season to taste with a little salt and pepper.
Bake on the center rack of the oven for 10 to 15 minutes, until croutons are golden brown. Let cool and enjoy.
KALE AND POTATO GRATIN
This was in a long-ago email; not sure of its origins. It makes 6-8 servings
1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoon coarse salt
1 teaspoon pepper
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
Meanwhile, slice the potatoes 1/4"-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2"-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2"-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy. In a 9"x12" glass or ceramic casserole/baker.
SHEPHERD'S PIE
Fiona Haynes, About.com's Low Fat Cooking guide, writes, “This a low fat take on a classic English dish. Shepherd's Pie was traditonally made with leftover meat--usually lamb or beef. This is a recipe that can be made ahead and frozen for later use. I often prepare it one day and use it the next. If you want to reduce the fat content further, use only 3/4 pound of beef and add an extra cup of vegetables--more peas or some sweet corn.” Serves 6
Prep Time: 20 minutes, Cook Time: 50 minutes
Ingredients:
1 tbsp canola oil
1 medium onion, finely chopped
2 large carrots, chopped
1 pound extra-lean ground beef
2 tbsp Worcestershire sauce
2 tbsp no-salt-added tomato paste
2 tsp dried mixed herbs
1 cup fat-free, reduced sodium beef broth
1 cup frozen peas
For the Topping:
2 pounds Yukon Gold potatoes, peeled and cut into 1-1 1/2-inch pieces
1/2 cup fat-free milk
1 tbsp light butter
Preparation:
In a large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more. Tip: If sauce seems too watery for your liking, combine 1 tsp of cornstarch into 1/8 cup of water and stir into beef mixture.
While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.
Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese. Bake in a preheated 400 degree oven for 20-25 minutes.
Per Serving (without cheese): Calories 322, Calories from Fat 67, Total Fat 7.6g (Sat 2.8g), Cholesterol 49mg, Sodium 260mg, Carbohydrate 41.2g, Fiber 5.7g, Protein 22.5g
Subscribe to:
Posts (Atom)