Makes 8 servings.
INGREDIENTS
- praline
- 3/4cup sugar
- 1/4cup water
- 1/2cup unsalted macadamia nuts, coarsely choppedsauce
- 115-ounce can sweetened cream of coconut (such as coco lópez)
- 6tablespoons unsweetened cocoa powder
- 1/2teaspoon vanilla extract
- 1/2teaspoon coconut extract
- pinch of saltpineapple
- 3tablespoons unsalted butter
- 2tablespoons (firmly packed) golden brown sugar
- 1small pineapple, peeled, cored, cut into 1-inch pieces
- 2pints vanilla ice cream
DIRECTIONS For praline:
Line 8×8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)
For sauce:
Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
For pineapple:
Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.
Test-kitchen tip:
When making the praline topping, do not stir the sugar syrup as it boils. Stirring will cause the melted sugar to crystallize and become grainy.
Makes 8 servings.
INGREDIENTS
- 1cup orange juice
- 3/4cup water
- 1/2cup honey
- 1/4cup sugar
- 1teaspoon grated orange peel
- 116-ounce package fresh strawberries, hulled, quartered (about 3 1/2 cups)
- 21/2-pint baskets fresh raspberries
DIRECTIONS Combine orange juice, 3/4 cup water, honey, sugar, and orange peel in blender. Add half of strawberries and half of raspberries; puree until almost smooth. Add remaining berries; puree until smooth. Pour mixture out onto 13x9x2-inch baking pan. Freeze until edges are icy and center is slushy, about 1 hour 30 minutes. Stir icy edges into slushy center. Freeze granita until solid, stirring every 45 minutes, about 3 1/2 hours longer.
Using fork, scrape granita down length of pan, forming icy flakes. Cover and freeze at least 1 hour and up to 2 days. Spoon granita into glasses.
Active time: 10 min Start to finish: 45 min
Makes 4 servings.
INGREDIENTS
- 1/3cup sweet orange marmalade
- 1tablespoon hot mustard
- 2teaspoons soy sauce
- 2teaspoons fresh lemon juice
- 3 1/2lb chicken pieces (with skin and bones)
- 1teaspoon salt
- 1/2teaspoon black pepper
DIRECTIONS Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.
Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.
Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.
I made this for my son’s birthday today, I couldn’t decide between a coconut or a carrot cake so I combined the two by adding coconut to the carrot cake in place of the walnuts, I had to take the pix before cutting as there wouldn’t have been enough left to to make a photograph with, lol.
SERVES: 8
INGREDIENTS:
- 3 cups grated carrots
- 1/2 cup light brown sugar
- 1/2 cup raisins
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 coconut extract
- 1/2 cup crushed pineapple, drained
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon mace
- 1/4 teaspoon ground ginger
- 2/3 cup shredded sweetened coconut (plus a 1/2 cup to go on the icing)
(You’ll also need a batch of plain buttercream frosting to which you have added 1 teaspoon, or more, of coconut extract)
DIRECTIONS:
- In a medium bowl, combine grated carrots and brown sugar.
- Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F.
- Grease a 10 inch spring form cake pan, cut parchment to fit on bottom of pan, grease parchment as well as the pan sides and flour entire pan.
- Can be made in three 8 inch pans for a really tall cake.
- In a large bowl, beat eggs until light, gradually beat in the white sugar, oil,vanilla and coconut extracts.
- Stir in the pineapple.
- Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until no more dry flour may be seen.
- Finally stir in the carrot mixture and the coconut.
- Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
- Cool for 10 minutes before removing from pan.
- When completely cooled frost with butter cream frosting to which you have added the 1 teaspoon of coconut extract. Press the reserved coconut lightly into the sides of the frosted cake.
Danny Toma of Naples, Italy, writes: “As an expatriate southerner working in Italy, I created this recipe to combine my Mississippi roots with my temporary Italian home.”
This recipe makes a large quantity of pesto. Use half the pesto for 1 pound of cooked pasta and chill the rest in an airtight container for up to 3 days.
Active time: 25 min Start to finish: 25 min
Makes about 2 1/4 cups.
INGREDIENTS
- 1 3/4lb collard greens
- 7large brine-cured green olives (2 1/4 oz), pitted
- 2garlic cloves, chopped
- 1/3cup water
- 1/2teaspoon balsamic vinegar
- scant 1/2 teaspoon salt
- 1/4teaspoon cayenne
- 1/4teaspoon black pepper
- 1/2cup extra-virgin olive oil
- 1oz finely grated parmigiano-reggiano (1/2 cup)
DIRECTIONS Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.
Purchased pineapple-coconut ice cream and mango and boysenberry sorbets make this dessert easy. The terrine needs to freeze overnight before serving.
Makes 8 servings.
INGREDIENTS
- 17-ounce package sweetened flaked coconut, toasted, divided
- 2pints pineapple-coconut ice cream, divided
- 1pint mango sorbet
- 1pint boysenberry sorbet
1large mango, peeled, pitted, sliced
- 21/2-pint containersblackberries
- 1/4cup sugar
- 1vanilla bean, split lengthwise
DIRECTIONS Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang. Sprinkle 1 1/4 cups toasted coconut over bottom of pan. Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer; freeze 15 minutes. Microwave mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by large spoonfuls atop ice cream, then spread in even layer; freeze 15 minutes. Repeat with boysenberry sorbet, then remaining 1 pint ice cream. Sprinkle remaining coconut over top; press to adhere (filling will extend slightly above pan). Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
Combine mango, blackberries, and sugar in medium bowl. Scrape in seeds from vanilla bean; add bean and toss. Let stand at room temperature until juices form, tossing occasionally, about 2 hours. (Can be made 4 hours ahead. Cover and chill.) Discard vanilla bean.
Using plastic wrap as aid, lift terrine out of pan; remove plastic wrap. Cut terrine into 3/4-inch-thick slices. Place on plates; spoon sauce over and serve.
Active time: 45 min Start to finish: 4 hr
Makes 6 to 8 servings.
INGREDIENTS
- 1 1/4cups pecans (5 oz), chopped
- 3/4cup sugar
- 3/4cup light corn syrup
- 2tablespoons unsalted butter
- 3large eggs
- 1/4teaspoon salt
- 1teaspoon vanilla
- 1cup fresh or frozen cranberries (not thawed; 3 1/2 oz), chopped
- 1baked (10-inch) tart shell
DIRECTIONS Preheat oven to 350°F.
Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
Cook 1/2 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling. Whisk together eggs, salt, vanilla, and remaining 1/4 cup sugar, then add caramel in a stream, whisking constantly. 3Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly. Bake tart in middle of oven until filling is set, 30 to 35 minutes. Cool completely in pan on a rack before removing rim of pan.
Makes 4 servings.
INGREDIENTS
- broth for cooking fish:
-
1 1/4 cups defatted chicken broth
-
1 1/2 cups water
-
6 sprigs fresh cilantro
-
1 teaspoon minced ginger
-
2 cloves garlic, peeled and crushed
-
3 black peppercorns and 1/2 teaspoon salt
-
1 slice of lime
-
1 pound cod, cut into 2-inch piecesbroth for serving:
-
1 tablespoon each olive oil, minced ginger and minced garlic
-
5 cups defatted chicken broth
-
salt and pepper, to taste
-
8 ounces angel-hair pasta, cooked
-
2 ripe medium-sized tomatoes, seeded and cut into 8 pieces each
-
1 head of broccoli (about 1 1/2 pounds), cut into florets and blanched
-
4 scallions (3 inches of green left on), sliced on the diagonal, for garnish
-
4 thin lime slices, for garnish
-
2 tablespoons chopped flat-leaf parsley or slivered basil, for garnish
DIRECTIONS 1. Bring all fish broth ingredients except cod to a boil in a large skillet; reduce to a simmer. Add cod; simmer 7-8 minutes or until fish is cooked through. Gently remove cod to a plate with a slotted spoon; reserve.
2. Prepare serving broth: Place olive oil in a heavy saucepan over low heat. Add ginger and garlic; cook over medium-low heat for 3 minutes. Add broth and cook, partially covered, for 10 minutes. Season with salt and pepper. Let steep, covered, 15 minutes longer. Strain the broth into another saucepan; set aside. Heat before serving.
3. Arrange cod, pasta, tomatoes, and broccoli in a pinwheel fashion in each of 4 large bowls. Top each with 1 1/4 cups hot serving broth. Sprinkle with scallions. Place a lime slice in the center of each and garnish with parsley or basil. Serve immediately.
Active time: 20 min Start to finish: 25 min
Makes 8 servings.
INGREDIENTS
- 1/3cup red-wine vinegar
- 1tablespoon sugar
- 1 1/2teaspoons salt
- 1medium red onion, sliced crosswise 1/8 inch thick and separated into rings
- 2medium navel oranges
- 2teaspoons whole-grain mustard
- 1tablespoon low-fat chicken stock or low-sodium fat-free chicken broth
- 1/4teaspoon black pepper
- 1tablespoon olive oil
- 1/2lb chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)
DIRECTIONS Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.
While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.
Active time: 15 min Start to finish: 30 min
Makes 6 to 8 side-dish servings.
INGREDIENTS
- 4bacon slices, cut crosswise into 1/2-inch-wide pieces
- 1medium onion, chopped
- 1green bell pepper, cut into1/2-inch dice
- 1(10-oz) package frozen baby lima beans
- 1(10-oz) package frozen corn kernels
- 1cup water
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 1/2cup heavy cream
- 2tablespoons chopped fresh chives
- 1tablespoon chopped fresh parsley
DIRECTIONS Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.
