Day Recipe Food Community

October 22, 2008

Bourbon Pumpkin Cheesecake Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:15 pm

Active time: 45 min Start to finish: 10 1/2 hr (includes chilling)

Makes 12 to 14 servings.

INGREDIENTS

  • for crust
  • 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
  • 1/2 cup pecans (1 3/4 oz), finely chopped
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooledfor filling
  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon liqueur or bourbon (optional)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 (8-oz) packages cream cheese, at room temperaturefor topping
  • 2 cups sour cream (20 oz)
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon liqueur or bourbon (optional)garnish: pecan halves

DIRECTIONS Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Cooks’ note:
Baked cheesecake can be chilled, covered, up to 2 days.

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Skillet Chicken and Vegetables Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:42 pm

“My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch,” writes Joyce Litz of Albuquerque, New Mexico. “At the time she didn’t know how to cook, and learning wasn’t easy — the place didn’t even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry.”

Makes 4 servings.

INGREDIENTS

  • 4chicken thighs with skin and bone
  • 1tablespoon paprika
  • 2tablespoons vegetable oil
  • 3/4pound small red-skinned potatoes, halved
  • 8boiling onions, peeled
  • 2large carrots, peeled, cut into 1-inch pieces
  • 1tablespoon all purpose flour
  • 1cup canned low-salt chicken broth
  • 1/2cup dry white wine
  • chopped fresh parsley

DIRECTIONS Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

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Wilted Asian Greens Recipe

Filed under: Recipes — Tags: , , — Anna @ 7:38 pm

Tatsoi, mizuna, and pea shoots are available at Asian markets as well as at some specialty foods shops and farmers markets. If you have trouble finding any of these greens, packaged organic baby Asian salad mix (such as Earthbound Farm brand) is an excellent substitute and can be found at most supermarkets. (Buy three 5-ounce packages.)

Active time: 10 min Start to finish: 10 min

Makes 6 servings.

INGREDIENTS

  • 1/4cup rice vinegar (not seasoned)
  • 3tablespoons soy sauce
  • 2 1/2teaspoons sugar
  • 1 1/2teaspoons finely grated peeled fresh ginger
  • 1 1/2teaspoons asian sesame oil
  • 6cups pea shoots or pea sprouts (3 oz)
  • 6cups tatsoi (3 oz)
  • 6cups mizuna (3 oz)

DIRECTIONS Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

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Slow Roasted Lamb Shanks with Braised Lentils Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 6:13 pm

Roasting the lamb, instead of braising, intensifies its flavor.

Makes 4 servings.

INGREDIENTS

  • 2 1/2cups chopped red onions
  • 1cup diced celery
  • 1cup diced peeled carrots
  • 3tablespoons chopped fresh thyme
  • 3tablespoons chopped fresh mint
  • 4large lamb shanks (about 6 pounds total)
  • 5tablespoons extra-virgin olive oil
  • 8cups chicken stock or canned low-salt chicken broth1/2cup dry red wine
  • 4juniper berries* (optional)
  • 1bay leaf
  • 1tablespoon all purpose flour
  • 1tablespoon butter, room temperaturebraised lentils

DIRECTIONS Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.

Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.

Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.

* Available in the spice section of most supermarkets.

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Shrimp Tempura with Lemon and Olive Mayonnaise Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:00 pm

Japan meets Morocco in this inventive dish. For a light coating, don’t overmix the tempura batter: A few lumps of flour are O.K. Find preserved lemons at a specialty foods store, or use the grated peel of a regular lemon.

Makes 6 servings.

INGREDIENTS

  • corn oil (for deep-frying)
  • 3/4cup (or more) ice water
  • 1large egg
  • pinch of salt
  • 3/4cup unbleached all purpose flour24uncooked large shrimp (about1 pound), peeled, deveined, butterfliedlemon and olive mayonnaise

    DIRECTIONS

    Pour enough oil into heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 380°F. Whisk 3/4 cup ice water, egg and pinch of salt in medium bowl until frothy. Add flour and stir with whisk just until blended and small lumps remain.


    Working in batches, immediately dip shrimp into tempura batter to coat; shake excess batter back into bowl. Add shrimp to hot oil and fry until shrimp curl and coating is crisp, about 3 minutes. Using tongs, transfer shrimp to paper towels; drain. Sprinkle with salt.


    Transfer shrimp tempura to platter; serve shrimp immediately with Lemon and Olive Mayonnaise.

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    • Zucchini Carpaccio Recipe

    Filed under: Recipes — Tags: , , — Anna @ 5:45 pm

    This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese.

    The pine nuts are raw here, as Italians rarely toast them.

    Active time: 10 min Start to finish: 20 min

    Makes 4 first-course servings.

    INGREDIENTS

    • 4small zucchini (1 lb total)
    • 1/3cup loosely packed fresh mint leaves
    • 2tablespoons extra-virgin olive oil
    • 2teaspoons fresh lemon juice
    • 1/4teaspoon fine sea salt
    • 1/4cup pine nuts (1 oz)1(6-oz) piece grana padano or parmigiano-reggianogarnish:thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
    • special equipment:a japanese benriner** or other adjustable-blade slicer

    DIRECTIONS Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

    Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

    Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

    Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

    *Available at specialty produce markets and some supermarkets.
    **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).

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    Toasted-Garlic Rice with Fresh Herbs and Lime Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 4:50 pm

    Makes 6 servings.

    INGREDIENTS

    • 1 1/2cups uncooked long-grain white rice
    • 3cups low-salt chicken broth
    • 2tablespoons fresh lime juice2tablespoons vegetable oil
    • 12large garlic cloves, minced
    • 3/4teaspoon salt
    • 1/4cup chopped fresh cilantro
    • 1/4cup chopped fresh italian parsley
    • 2tablespoons chopped fresh mint
    • 1tablespoon chopped fresh marjoram
    • 1 1/2teaspoons grated lime peel

    DIRECTIONS Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan.

    Heat oil in large saucepan over medium heat. Add garlic; sauté until goldenand sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and 3/4 teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired.

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    Raisin-Bread Strata with Sausage and Dried Plums Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 4:21 pm

    Think of a plate of pancakes and maple syrup with sage-seasoned sausage patties: This dish has that same mix of satisfying, sweet-savory flavors. Start preparing the strata one day ahead; it needs to be refrigerated overnight before baking.

    Makes 8 servings.

    INGREDIENTS

    • 1pound bulk breakfast sausage8large eggs
    • 4cups whole milk
    • 1 1/2teaspoons salt
    • 3/4teaspoon ground black pepper
    • 116-ounce loaf sliced raisin-cinnamon-swirl bread, each slice halved on diagonal
    • 18dried pitted plums (prunes),each cut into 3 piecespure maple syrup

    DIRECTIONS Sauté sausage in large nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to bowl; cool.

    Butter 13x9x2-inch glass baking dish. Whisk eggs, milk, salt, and pepper in medium bowl. Arrange half of bread in bottom of prepared dish with bases of triangles facing in same direction. Scatter half of sausage, then half of plums over bread. Arrange remaining bread in dish with triangles facing in opposite direction. Scatter remaining sausage and plums over. Pour milk mixture over; press on bread to submerge. Cover; chill overnight.

    Position rack in center of oven and preheat to 350°F. Place strata on rimmed baking sheet. Bake uncovered until strata is puffed and golden and knife inserted into center comes out clean, about 1 hour. Let stand 10 minutes. Cut strata into squares and serve with maple syrup.

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    Strawberries Dusted with Cardamom Sugar Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 2:00 pm

    Ground cardamom is a clever addition to the sugar in this simple recipe.

    Makes 6 servings.

    INGREDIENTS

    • 1/2cup sugar
    • 1/2teaspoon ground cardamom1/4cup grand marnier or other orange liqueur or orange juice
    • 216-ounce baskets strawberries, hulled, left wholefresh mint sprigs (optional)
    • chocolate-orange
      easter-egg truffles

    DIRECTIONS Whisk sugar and cardamom in small bowl to blend. (Can be made 3 days ahead. Store mixture in covered container at room temperature.)

    Pour Grand Marnier into large bowl. Add strawberries to bowl and toss to coat. Spread cardamom sugar on large platter or baking sheet. Using slotted spoon and working in batches, transfer strawberries to platter with cardamom sugar. Roll in sugar to coat well.Divide strawberries among 6 wineglasses. Pour any remaining Grand Marnier from bowl over berries. (Can be made 2 hours ahead. Cover; chill.)

    Place 1 wineglass with strawberries on each of 6 plates. Garnish with mint sprigs and serve with Chocolate-Orange Easter-Egg Truffles.

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    Beet and Sugar Snap Pea Salad Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 1:15 pm

    Active time: 20 min Start to finish: 20 min

    Makes 4 first-course or side-dish servings.

    INGREDIENTS

    • 1/2small red onion, halved lengthwise, then thinly sliced lengthwise
    • 3tablespoons rice vinegar (not seasoned)
    • 1teaspoon ground coriander, lightly toasted
    • 2teaspoons sugar
    • 1teaspoon salt
    • 2tablespoons extra-virgin olive oil
    • 1(14- to 15-oz) can whole small beets, drained and quartered
    • 1/4lb sugar snap peas, trimmed

    DIRECTIONS Soak onion in cold water in a small bowl 10 minutes, then drain in a sieve.

    Whisk together vinegar, coriander, sugar, and salt in a salad bowl, then add oil in a slow stream, whisking.

    Toss onion and beets with dressing.

    Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well in sieve and toss with beet mixture.

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