Dayrecipe Food Community

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

Makes 8 to 10 servings.

INGREDIENTS

• crust
• nonstick vegetable oil spray
• 1 1/4cups graham cracker crumbs
• 2tablespoons sugar
• 1/4cup (1/2 stick) unsalted butter, meltedfilling
• 38-ounce packages cream cheese, room temperature
• 1cup sugar
• 2vanilla beans, split lengthwise
• 4large eggs
• 3/4cup sour creamguava topping
• 2tablespoons plus 1/2 cup water
• 1envelope unflavored gelatin
• 1/2cup sugar
• 2cups guava nectar or guava juicemango-lime salad
• toasted sweetened flaked coconut

DIRECTIONS For crust: Preheat oven to 350°F. Spray 8-inch-diameter springform pan with nonstick spray. Mix graham cracker crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake until crust is set and deep golden, about 12 minutes. Cool crust while making filling. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, then scrape in seeds from vanilla bean; beat until smooth. Add eggs 1 at a time, blending well after each addition. Beat in sour cream.

Pour filling over crust. Bake cake until puffed, golden on top, and set around edges, and center moves slightly when pan is gently shaken, about 1 hour (top may crack). Cool 30 minutes. Refrigerate uncovered overnight. Using back of spoon, smooth any cracks on top of cake.

For guava topping:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Bring sugar and remaining 1/2 cup water to boil in medium saucepan, stirring until sugar dissolves. Boil until reduced to 1/2 cup, about 3 minutes. Add guava nectar to sugar syrup; stir over medium-low heat just until mixture is hot. Add gelatin mixture and stir just until gelatin dissolves. Place in freezer until gelatin begins to thicken slightly but is still pourable, stirring occasionally, about 20 minutes. Spoon guava topping over cheesecake, spreading to edges of cake. Chill until topping sets, at least 8 hours or overnight.

Using small sharp knife, cut around sides of cake to loosen. Remove pan sides. Cut cake into wedges and transfer to plates. Spoon Mango-Lime Salad alongside. Sprinkle with toasted coconut.

If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on.

Makes 8 servings.

INGREDIENTS

• 2 1/4cups water
• 3tablespoons rice vinegar
• 2 tablespoons minced fresh lemongrass*
• 1 1/2tablespoons pickling spice
• 1tablespoon salt
• 1teaspoon whole black peppercorns
• 2pounds uncooked medium shrimp, unpeeled, rinsed
• 1/2cup plus 2 tablespoons chopped fresh cilantro
• 4small green onions, chopped (about 1/2 cup)
• 3tablespoons minced pickled ginger,* 2 tablespoons ginger brine reserved

DIRECTIONS Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.*Available at Asian markets, specialty foods stores and some supermarkets.

Active time: 20 min Start to finish: 35 min

Makes 8 servings.

INGREDIENTS

• 1cup quinoa
• 1/2small white onion, finely chopped
• 1celery rib, cut into 1/4-inch dice
• 1carrot, cut into 1/4-inch dice
• 1small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1/4-inch dice
• 1tablespoon unsalted butter
• 1 1/2cups water

DIRECTIONS Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.

Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

To start, offer a seafood appetizer, such as chilled cocktail shrimp with herbed mayonnaise. What to drink: Pour Champagne or sparkling wine throughout the meal.

Makes 6 servings.

INGREDIENTS

• 1 1/2tablespoons butter
• 1cup chopped onions
• 4cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)
• 18-ounce russet potato, peeled, cut into 1/2-inch dice
• 3 1/2cups low-salt chicken broth
• 3large fresh dill sprigs plus 6 tablespoons minced fresh dill
• 1teaspoon (or more) salt 1cup crème fraîche or sour cream
• 3ounces smoked salmon, cut into 1/2-inch pieces

DIRECTIONS Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes.Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

Arugula replaces lettuce in this clever pasta dish. Serve with: Whole-wheat breadsticks and carrot sticks with blue cheese dip. Dessert: Cherry-vanilla ice cream cones.

Makes 6 servings.

INGREDIENTS

• 1pound farfalle (bow-tie pasta)12bacon slices, cut into 1-inch pieces
• 128-ounce can diced tomatoes, drained
• 1/4teaspoon dried crushed red pepper
• 3cups arugula
• 1cup sliced green onions
• 1cup thinly sliced fresh basil leaves
• 1/4cup dry white wine1cup (packed) grated fresh parmesan cheese

DIRECTIONS Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.

Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; sauté until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer.Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve.