Makes 8 servings.
INGREDIENTS
- 1butter pie crust dough disk 1cup (packed) golden brown sugar
- 1cup light corn syrup
- 1/4cup (1/2 stick) unsalted butter, melted
- 3large eggs
- 3tablespoons finely chopped candied orange peel
- 4tablespoons bourbon
- 1tablespoon grated orange peel
- 1teaspoon vanilla extract
- 1/4teaspoon salt
- 2cups pecan halves (about 9 1/2 ounces), toasted1cup chilled whipping cream
- 2tablespoons sugar
DIRECTIONS Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer pie crust to rack. Maintain oven temperature.
Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in candied orange peel, 3 tablespoons bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
Using electric mixer, beat 1 cup chilled whipping cream, 2 tablespoons sugar, and remaining 1 tablespoon bourbon in large bowl until cream holds peaks. Serve pie warm or at room temperature with bourbon cream.
Not just edible dishes for the sherbet, these waffle cups are surprisingly delicious.
Makes about 20 waffle cups
INGREDIENTS
- 1cup water
- 3tablespoons vegetable oil
- 1tablespoon lightly beatenegg white
- 1/4teaspoon almond extract
- 1cup all-purpose flour
- 2/3cup confectioners sugar
- 2tablespoons finely ground blanched almonds
- 6tablespoons powdered milkspecial equipment:an electric pizzella maker, 2 large(3 1/2-inch) ramekins, and
2 small (2 1/2-inch) ramekins
DIRECTIONS Blend all ingredients in a blender at low speed until totally smooth, about1 minute. Chill batter, covered, 1 hour.
Heat pizzella maker and lightly brush top and bottom with oil. Pour a generous tablespoon batter on each side (left and right) of pizzella maker and spread quickly with back of a spoon to cover molds. Close cover and cook until golden, about 1 1/2 minutes.
Working quickly (pizzella is pliable only while still hot), peel off1 pizzella and fit into 1 large ramekin, then press a small ramekin inside to shape pizzella. Shape second pizzella using second pair of ramekins. Remove ramekins when waffle cups are hardened, about 2 minutes. Make more waffle cups with remaining batter.
Cooks’ note:
• Waffle cups keep in an airtight container at room temperature 3 days.
Active time: 25 min Start to finish: 1 1/2 hr
Makes 8 servings.
INGREDIENTS
2cups all-purpose flour
2teaspoons baking powder
3/4teaspoon salt
1stick (1/2 cup) unsalted butter, softened
1 1/4cups plus 3 tablespoons sugar
2whole large eggs
1teaspoon vanilla or 1/4 teaspoon almond extract
1/2cup milk
2cups blueberries (15 oz)
1/2large egg white
1cup sliced almonds DIRECTIONS Preheat oven to 350°F and butter a 2- to 2 1/2-quart (2 1/4 inches deep) ceramic or glass baking dish.
Sift together flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture and beating on low speed after each addition until just incorporated. Fold in berries.
Spoon batter into baking dish, spreading evenly.
Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.
Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes.
Cooks’ note:
• Coffeecake can be made 1 day ahead and kept, covered, at room temperature. Reheat, covered, in a 350°F. oven.
Makes 6 scones.
INGREDIENTS
- 2cups unbleached all purpose flour
- 1/3cup plus 2 tablespoons sugar
- 1teaspoon baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 6tablespoons (3/4 stick) chilled unsalted butter, diced
- 1teaspoon (packed) grated lemon peel
- 3/4cup miniature semisweet chocolate chips
- 3/4cup chilled buttermilk
- 1large egg yolk
- 1teaspoon vanilla extractmilk (for glaze)
DIRECTIONS Butter and flour baking sheet. Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.
Active time: 15 min Start to finish: 30 min
Makes 6 servings.
INGREDIENTS
- 6(1/2-inch-thick) slices from a challah or large brioche loaf
- 3/4stick (6 tablespoons) unsalted butter, melted
- 3tablespoons sugar
- 1teaspoon cinnamon
- 6firm-ripe medium red or black plums (1 1/2 lb), halved lengthwise and pitted
- 3/4cup pure maple syrup, warmed
DIRECTIONS Preheat oven to 450°F.
Brush 1 side of each bread slice with butter and arrange slices, buttered sides up, on a baking sheet. Stir together sugar and cinnamon and sprinkle evenly over bread. Toast bread in middle of oven until crisp and golden brown on top, about 7 minutes.Halve toasts diagonally.
Preheat broiler.
Dip cut side of each plum half in maple syrup, then put plums, cut sides up, on a buttered broiler pan. Broil plums 4 to 5 inches from heat until golden, 3 to 5 minutes. Heat remaining syrup over moderate heat until hot.
Serve plums on cinnamon toasts, drizzled with remaining syrup.
Active time: 25 min Start to finish: 25 min
Serves 4 main-course or 6 hors d’oeuvre servings.
INGREDIENTS
- 8cups vegetable oil
- 1/2teaspoon smoked paprika (sweet or hot)* or 1 teaspoon regular paprika (sweet or hot)
- 2lb sole fillets
- 3/4cup all-purpose flour
- 1cup chilled fresh seltzer or club sodaspecial equipment:a deep-fat thermometer
DIRECTIONS Heat oil and make paprika salt:
Heat oil in a 4-quart heavy pot over moderate heat until thermometer registers 375°F.
Stir together 1 tablespoon salt and half of paprika in a small bowl.
Make batter and fry fish:
Pat sole dry, then cut crosswise on a diagonal into 1/2-inch-wide strips. Whisk together flour, remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. Working with 6 pieces at a time, dip fish in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375°F between batches.
Serve remaining paprika salt on the side for dipping.
* Available at Formaggio Kitchen (888-212-32244) and Tienda.com.
This is recipe given using diabetic friendly products, if that isn’t a concern use regular Jello with sugar and yummy full fat real whipped cream. This is a great summer salad/dessert.
SERVES: 4-6
INGREDIENTS:
- 1 box (4 serving size) sugar free lemon Jello
- 1 cup boiling water
- 1 cup crushed pineapple (with almost all in the juice drained off)
- 3/4 cup fat free cottage cheese (do not drain the liquid)
- 1 teaspoon dried mint, can use less or more as you like
DIRECTIONS:
- Dissolve the lemon Jello in the cup of boiling water, making sure that all crystals are dissolved.
- Add the pineapple with the remaining juice and stir it in (If the pineapple is well chilled it will help the Jello to set faster.
- Add the fat free cottage cheese to the mixture and stir it well.
- Place the bowl into the refrigerator until the mix is starting to thicken.
- When is has reached that point add in the mint flakes (if you add them while the Jello is still liquid they will just float on top and you won’t be able to stir them down into the pineapple and cottage cheese).
- Return it to the refrigerator for a couple of hours until firmly jelled.
- Serve right away or cover and keep chilled until ready for use.
TIPS:
- To make this a salad serve as it is when jelled or you may thin some mayonnaise with a small amount of milk to use as a salad dressing.
- To use it as a dessert top the servings with a pretty squirt of canned whipped cream OR add 1 -1 1/2 cups of Cool Whip Light to the mix at the same time as the mint is added.
An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.
Makes 4 servings.
INGREDIENTS
- 2teaspoons water
- 1teaspoon prepared chinese-style hot mustard or dijon mustard
- 1/3cup white miso (fermented soybean paste)*
- 3tablespoons rice vinegar
- 2tablespoons mirin (sweet japanese rice wine)**
- 4teaspoons sugar
- 1teaspoon soy sauce45- to 6-ounce sea bass fillets
- 8green onions, trimmed
- olive oil
- toasted sesame seeds
DIRECTIONS Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
**Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
The pickled cucumbers are also great
on their own as a condiment for tuna-salad sandwiches.
Makes 8 servings.
INGREDIENTS
- 6tablespoons distilled white vinegar
- 4teaspoons coarse kosher salt
- 21-pound english hothouse cucumbers, very thinly sliced
- 1/2cup plus 3 tablespoons chopped fresh dill3 1/4pounds yukon gold potatoes (about 10 medium), unpeeled
- additional coarse kosher salt
- 1cup very thinly sliced white onion
- 8radishes, trimmed, thinly sliced
- 3/4cup mayonnaise
small radishes with green tops
DIRECTIONS Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.
