Dayrecipe Food Community

Active time: 30 min Start to finish: 2 hr

Makes 4 servings.

INGREDIENTS

• 1/4cup water
• 1cup sugar
• 1/4cup chopped peeled fresh ginger (2 oz)
• 4large egg yolks
• 2large whole eggs
• 2cups whole milkgarnish:crystallized ginger
• special equipment:4 (6-oz) ramekins

DIRECTIONS Preheat oven to 325°F.

Bring water, 1/2 cup sugar, and fresh ginger to a boil in a 2-quart heavy saucepan, washing down any sugar crystals from side of pan with a brush dipped in cold water. Boil gently, without stirring, 6 minutes (syrupwill be foamy).

Transfer ginger with a slotted spoon to a small bowl. Cook syrup remaining in pan over moderate heat, undisturbed, until it becomes a deep caramel. Divide caramel among ramekins, tilting to thinly coat (caramel may not cover bottoms completely).

Whisk together yolks, whole eggs, and a pinch of salt in a bowl. Bring milk, remaining 1/2 cup sugar, and cooked ginger just to a boil in cleaned pan. Add half of sweetened milkto eggs in a slow stream, whisking constantly but gently, then stir in remainder. (Excessive whisking incorporates air and will result ina custard with many holes.)

Pour custard through a very fine sieve into a bowl and discard solids. Divide custard among ramekins and cover each tightly with foil. Put ramekins in a water bath and bake in middle of oven until set around edges with centers still wobbly, 40 to 45 minutes. Transfer ramekins with a slotted spatula to a rack and cool crèmes caramels to room temperature (centers will set as they cool).

Serve in ramekins or inverted onto
a plate. To invert, run a thin knife around edge of each ramekin. Invert a plate over each ramekin and, holding plate and ramekin tightly together, invert crème caramel onto plate

Apples sautéed with brown sugar and cinnamon top this almond-flavored cheesecake. Bake it at least one day in advance. For best results, use Philadelphia-brand cream cheese.

Makes 12 servings.

INGREDIENTS

• crust
• 1cup graham cracker crumbs
• 1cup sliced almonds, toasted
• 6tablespoons (3/4 stick) unsalted butter, melted
• 2tablespoons golden brown sugar
• 1/4teaspoon saltfilling
• 1 1/27-ounce packages almond paste, crumbled
• 38-ounce packages cream cheese, room temperature
• 6tablespoons sugar
• 4large eggsapples
• 4large jonagold apples (about 2 1/2 pounds), peeled, cored, cut into 1/3-inch-thick slices
• 2tablespoons fresh lemon juice
• 4tablespoons unsalted butter
• 3/4cup (packed) golden brown sugar
• 3/4teaspoon ground cinnamon

DIRECTIONS For crust:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds slightly. Press mixture onto bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Maintain oven temperature.

For filling:
Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended. Pour filling into crust. Bake 15 minutes. Reduce heat to 325°F and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

For apples:
Toss apple slices with lemon juice in large bowl. Melt 3 tablespoons butter in heavy large skillet over high heat. Add apples and sauté until golden and tender, stirring frequently, about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1 tablespoon butter. Stir until coated and glazed. Cool slightly.

Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples (warm or room temperature) in concentric circles atop cheesecake. Brush apples with any juices left in skillet. Cut into wedges and serve.

This can be completely assembled up to eight hours ahead, and then it requires only a short time in the oven.

4 servings

INGREDIENTS

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“I’m from India,” writes Hema Kundargi of Cupertino, California, “and I enjoy the foods of my homeland. My children are the opposite — they like ‘American’ food. But I haven’t given up trying to make Indian meals that the whole family will like. This recipe pleases everyone.”

Makes 6 servings.

INGREDIENTS

• 1cup dried lentils
• 1cup basmati rice*
• 2teaspoons vegetable oil
• 21-inch pieces of cinnamon stick
• 2whole cloves
• 1teaspoon cumin seeds
• 3garlic cloves, finely chopped
• 2teaspoons chopped fresh ginger
• 4 1/3cups water
• 2teaspoons salt
• 1teaspoon sugar
• 1/4teaspoon turmeric
• 1/4cup chopped fresh cilantro
• 2tablespoons fresh lime juice

DIRECTIONS Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.

* Basmati rice is available at Indian markets and some supermarkets.