Usually I don't post here on weekends, but figured I'd sneak in something snacky in the form of desserts. Check out the 3-Ingredient Chocolate Cherry Dump Cake, the Hummingbird Cake with Cream Cheese Frosting, or any of the other yummy dessert recipes in today's post. Enjoy!
LOW-FAT CHEESECAKE
This yumminess is from the Food Network. Prep Time: 1 hour; Cook Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Yield: 14 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8 -ounce packages Neufchatel cream cheese, softened
2 8 -ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
RHUBARB MACAROON TART
This comes from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Yield: 8 to 10 servings; Time: 1 1/4 hours, plus cooling.
View this online at https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart.
Ingredients
For the Crust:
1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)
Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard:
1 3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb:
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1 3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
SALTED MAPLE PIE
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."
Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.
This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.
Ingredients
Perfect Pie Crust, prepared for a custard pie and chilled
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled
1 cup dark robust (formerly Grade B) maple syrup
3/4 cup packed light brown sugar
1/4 cup fine yellow cornmeal
Heaping 1/4 teaspoon kosher salt
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
1 1/4 teaspoons pure vanilla extract
1 large egg, beaten
Flaky sea salt, for sprinkling
Preparation
On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.
Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.
HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING
This comes from Diana Rattray, the Southern cuisine writer on The Spruce Eats. Diana wrote, "This hummingbird cake is always a hit with families or for any celebration. It's a moist cake flavored with cinnamon, pineapple, pecans, and bananas and topped with a cream cheese frosting.
"The cake originated in Jamaica in the 1960s and was part of an Air Jamaica tourism campaign. It was named the "doctor bird cake," after the national bird of Jamaica. The doctor bird is a member of the hummingbird family. You'll enjoy a little tropical vacation with a cake you can make anywhere and anytime. Wouldn't it be perfect at a bon voyage party for friends who are going on a Caribbean cruise?"
Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 1 cake (16 servings)
To view this online, go to https://www.thespruceeats.com/classic-hummingbird-cake-recipe-3051129.
Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs (beaten)
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple (well-drained)
1 cup pecans (chopped)
2 cups banana ( firm ripe, chopped)
For the Cream Cheese Frosting:
16 ounces cream cheese (softened)
1 cup butter (room temperature)
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup pecans (chopped, toasted, if desired)
Directions
Note: while there are multiple steps to this recipe, this hummingbird cake is broken down into workable categories to help you better plan for preparation and baking.
Make the Cake
Gather the ingredients.
Preheat oven to 350 F. Generously grease and flour three 9-inch round cake pans.
Sift the flour, sugar, salt, baking soda, and cinnamon together into a large mixing bowl several times.
Add the eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.
Stir in vanilla, drained pineapple, and 1 cup pecans.
Stir in the chopped bananas.
Spoon the batter into the prepared cake pans.
Bake the layers in the preheated oven for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan for 10 minutes, then turn them onto cooling racks. Cool completely before frosting.
Make the Frosting and Assemble
Gather the ingredients.
To make the frosting, combine the cream cheese and butter in a mixing bowl with an electric mixer; beat until smooth and creamy.
Add the confectioners' sugar and beat on low speed until combined.
Increase the speed to medium-high and continue beating until the frosting is light and fluffy.
Stir in vanilla.
Frost the tops of all three layers of the cake and then stack them.
Frost the sides of the cake.
Sprinkle the top of the cake evenly with the 1/2 to 1 cup chopped pecans.
Slice, serve, and enjoy!
Tip
To toast the pecans, spread them in a dry skillet over medium heat; cook while continually stirring until the nuts are lightly browned and aromatic. Remove to a plate at once to stop the cooking process.
BLUEBERRY BANANA CAKE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack.
"This cake was made in a cathedral bundt cake pan, but you can use any bundt, cake, or loaf pan."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 16 slices (16 servings)
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
3 large eggs (at room temperature)
1 teaspoon vanilla extract
4 bananas (very ripe, mashed)
1 cup blueberries (rinsed and dried)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour the cake pan.
Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
Add the butter mixture to the flour mixture. Combine until just mixed.
Fold in the bananas and blueberries.
Carefully pour the batter into the prepared pan.
Bake for 50 minutes or until a cake tester comes out clean.
Tips
This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:
First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.
You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.
To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.
When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.
This recipe can be baked in a bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).
Recipe Variations
Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please. If your family is a fan of nuts, adding walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.
And, chances are, the kids won't object to a few chocolate chips.
You can elevate the cake by layering on a streusel topping before baking, which will create a sweet, crispy outer crust.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
Showing posts with label Rhubarb Macaroon Tart. Show all posts
Showing posts with label Rhubarb Macaroon Tart. Show all posts
Saturday, July 11, 2020
Friday, May 29, 2020
Friday Recipes
It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Chicken Piccata, Best Homemade Sloppy Joes, and Rhubarb Macaroon Tart. Enjoy!
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
SEIS LECHES CAKE
This is from Sam Sifton in The New York Times cooking e-newsletter. Melissa wrote, "This recipe for a tres leches cake (a traditional syrup-soaked confection from Latin America) takes a good thing — namely the combination of milks that saturate its crumb — and doubles it. Instead of just the usual three milks (sweetened condensed, evaporated and heavy cream), it calls for six, adding coconut milk, condensed coconut milk and dulce de leche. Like the original version, it’s a dense, puddinglike cake flavored with cinnamon and rum. But here, notes of coconut and caramel lend complexity and even more richness. Serve this in small squares, preferably with a bitter espresso or some tea to sip between syrupy bites."
Yield: 18 servings; Time: 1 hour, plus cooling and chilling
This was featured in "A Milky Cake Where More Is More", and be viewed online at https://cooking.nytimes.com/recipes/1020805-seis-leches-cake.
Ingredients
5 tablespoons melted unsalted butter, plus more softened butter for greasing the pan
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon, plus more for sprinkling
1/4 teaspoon grated nutmeg
1/4 teaspoon fine sea salt, plus a pinch
6 large eggs, separated
3 tablespoons whole milk
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 (14-ounce) can unsweetened coconut milk
1 cup evaporated milk
3/4 cup sweetened condensed coconut milk (a 7-ounce can, or use more regular condensed milk)
2/3 cup sweetened condensed milk
3 tablespoons dark or amber rum
1 cup dulce de leche
1 1/2 cups heavy cream
Preparation
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.
Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.
Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.
While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.
Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don’t take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).
No more than 4 hours before serving, spread 3/4 cup dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
RHUBARB MACAROON TART
This comes from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Yield: 8 to 10 servings; Time: 1 1/4 hours, plus cooling.
View this online at https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart.
Ingredients
For the Crust:
1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)
Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard:
1 3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb:
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1 3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
BEST HOMEMADE SLOPPY JOES
This yummy recipe came from Amanda, who came up with her wonderful site, titled Chunky Chef. I'd never seen it before, but you can be sure I'm going to be checking back onto her site! Definitely a good site.
She starts this recipe off by writing, “Step away from the canned sauce and give these homemade sloppy joes a try! They’re truly the best version of a childhood favorite!”
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 6 servings; Calories: 266
To view this online, go to https://www.thechunkychef.com/best-homemade-sloppy-joes/.
Ingredients
1 Tbsp butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)
Directions
Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
Notes
Sloppy Joe meat mixture can be frozen!
Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.
Thaw overnight in the refrigerator and reheat before serving.
CHICKEN PICCATA
This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata.
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
SEIS LECHES CAKE
This is from Sam Sifton in The New York Times cooking e-newsletter. Melissa wrote, "This recipe for a tres leches cake (a traditional syrup-soaked confection from Latin America) takes a good thing — namely the combination of milks that saturate its crumb — and doubles it. Instead of just the usual three milks (sweetened condensed, evaporated and heavy cream), it calls for six, adding coconut milk, condensed coconut milk and dulce de leche. Like the original version, it’s a dense, puddinglike cake flavored with cinnamon and rum. But here, notes of coconut and caramel lend complexity and even more richness. Serve this in small squares, preferably with a bitter espresso or some tea to sip between syrupy bites."
Yield: 18 servings; Time: 1 hour, plus cooling and chilling
This was featured in "A Milky Cake Where More Is More", and be viewed online at https://cooking.nytimes.com/recipes/1020805-seis-leches-cake.
Ingredients
5 tablespoons melted unsalted butter, plus more softened butter for greasing the pan
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon, plus more for sprinkling
1/4 teaspoon grated nutmeg
1/4 teaspoon fine sea salt, plus a pinch
6 large eggs, separated
3 tablespoons whole milk
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 (14-ounce) can unsweetened coconut milk
1 cup evaporated milk
3/4 cup sweetened condensed coconut milk (a 7-ounce can, or use more regular condensed milk)
2/3 cup sweetened condensed milk
3 tablespoons dark or amber rum
1 cup dulce de leche
1 1/2 cups heavy cream
Preparation
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.
Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.
Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.
While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.
Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don’t take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).
No more than 4 hours before serving, spread 3/4 cup dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.
ZUCCHINI CASSEROLE
This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.
"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).
"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."
Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/3 cup onion (chopped, about 1/2 of a medium onion)
3 cloves garlic (chopped)
3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)
1 teaspoon Italian herbs (or oregano)
Salt and pepper
1 pound zucchini (approximately 2 medium)
1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)
Preparation
Heat oven to 400 F.
Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.
Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.
Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
Ingredient Substitutions and Cooking Tips
If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.
RHUBARB MACAROON TART
This comes from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Yield: 8 to 10 servings; Time: 1 1/4 hours, plus cooling.
View this online at https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart.
Ingredients
For the Crust:
1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)
Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard:
1 3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb:
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1 3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
BEST HOMEMADE SLOPPY JOES
This yummy recipe came from Amanda, who came up with her wonderful site, titled Chunky Chef. I'd never seen it before, but you can be sure I'm going to be checking back onto her site! Definitely a good site.
She starts this recipe off by writing, “Step away from the canned sauce and give these homemade sloppy joes a try! They’re truly the best version of a childhood favorite!”
Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 6 servings; Calories: 266
To view this online, go to https://www.thechunkychef.com/best-homemade-sloppy-joes/.
Ingredients
1 Tbsp butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)
Directions
Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
Notes
Sloppy Joe meat mixture can be frozen!
Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.
Thaw overnight in the refrigerator and reheat before serving.
CHICKEN PICCATA
This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata.
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
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