Day Recipe Food Community

June 23, 2009

Pear and Fig Strudels with Ginger Cream Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:46 pm

Assemble the strudels a day ahead, and bake them up to six hours before serving.

Makes 8 servings.

INGREDIENTS

  • filling
  • 1 1/2pounds fresh figs, stemmed, each cut into 6 wedges (about 5 cups)
  • 1 1/2pounds firm but ripe pears (about 3 large), peeled, cored, cut into1/2-inch pieces (about 3 1/2 cups)
  • 1/2cup sugar
  • 1/2cup frozen cranberry-raspberry concentrate, thawed
  • 1 1/2teaspoons grated lemon peelstrudels
  • 6tablespoons dry breadcrumbs
  • 4tablespoons sugar
  • 1 1/2teaspoons ground cinnamon
  • 10frozen phyllo sheets, thawed
  • 3/4cup (1 1/2 sticks) unsalted butter, meltedginger cream

DIRECTIONS For filling:
Preheat oven to 450°F. Generously butter large baking sheet. Place figs and pear pieces in single layer on prepared sheet. Sprinkle with sugar. Roast until tender and beginning to brown around edges, about 20 minutes. Transfer fruit and any juices from sheet to medium bowl. Cool. Stir in cranberry-raspberry concentrate and lemon. Chill until cold.

For strudels:
Butter another large baking sheet. Mix breadcrumbs, 3 tablespoons sugar, and 1 teaspoon cinnamon in small bowl. Place kitchen towel on work surface. Place 1 phyllo sheet atop towel with short end toward edge of work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with some melted butter; sprinkle with 1/8 of breadcrumb mixture. Top with second phyllo sheet. Brush with some melted butter; sprinkle with 1/8 of breadcrumb mixture. Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/8 of breadcrumb mixture. Top with fifth phyllo sheet; brush with some melted butter (do not sprinkle with breadcrumb mixture).

Using slotted spoon, place half of fig mixture along 1 short side of phyllo stack; spread in 3-inch-wide strip, leaving 1-inch plain border on long sides. Sprinkle 1/2 tablespoon sugar and 1/4 teaspoon cinnamon over fig mixture. Fold long sides of phyllo in over filling; brush folded sides with melted butter. Starting at filled short side, roll up phyllo, enclosing filling completely. Brush all over with melted butter. Place strudel, seam side down, on baking sheet. Repeat assembly process to make second strudel. (Can be made 1 day ahead. Cover with plastic wrap; chill.)

Position rack in center of oven and preheat to 375°F. Brush strudels lightly with melted butter. Bake until golden brown, about 20 minutes. Cool 10 minutes. (Can be prepared 6 hours ahead. Let stand at room temperature.) Using serrated knife, cut each strudel on diagonal into 4 pieces; discard ends. Place 1 piece on each of 8 plates. Dollop Ginger Cream alongside. Serve warm or at room temperature.

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Roasted Potatoes with Crimini and Porcini Mushrooms Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:04 pm

The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor.

Makes 6 servings.

INGREDIENTS

  • nonstick vegetable oil spray
  • 2 1/2pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges
  • 5tablespoons extra-virgin olive oil
  • 1pound crimini mushrooms, halved if large1/2ounce dried porcini mushrooms,* ground to powder in blender
  • 3tablespoons chopped fresh italian parsley

DIRECTIONS Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)

Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

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Potato Silk with Truffle Oil Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:20 pm

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

Makes 2 servings.

INGREDIENTS

  • 14ounces (about 2 medium) yukon gold potatoes, peeled, cut into1/2-inch pieces
  • 1cup whole milk2tablespoons (1/4 stick) butter, room temperature
  • 1/2teaspoon white truffle oil*
  • ground white pepper

DIRECTIONS Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes. Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.

Add hot milk, butter, and truffle oil to potatoes; blend until smooth. Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.)

*Available at Italian markets, specialty foods stores, and some supermarkets.

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Demon Drumsticks Recipe

Filed under: Recipes — Tags: , , — Anna @ 3:39 pm

Begin making these a day ahead.

Makes 12 servings.

INGREDIENTS

  • 24chicken drumsticks
  • 1cup chopped onion
  • 2/3cup vegetable oil
  • 1/4cup chopped garlic
  • 1/4cup soy sauce5cups fresh breadcrumbs made from crustless french bread
  • 1/2cup dijon mustard
  • 1/3cup dry white wine or chicken broth

DIRECTIONS Divide drumsticks between2 large resealable plastic bags. Whisk onion, oil, garlic and soy sauce in medium bowl to blend. Divide onion mixture between bags with drumsticks. Seal bags; turn to coat with marinade. Refrigerate overnight.


Preheat oven to 375°F. Line 2 large baking sheets with foil. Brush foil generously with vegetable oil.


Remove drumsticks from marinade; scrape off any onion or garlic. Place drumsticks in large bowl. Place breadcrumbs in another large bowl. Whisk mustard and wine in small bowl. Drizzle over drumsticks; toss well to coat. Sprinkle drumsticks with salt and pepper. Turn each drumstick in breadcrumbs, coating lightly but evenly. Place on prepared baking sheets.


Bake drumsticks 45 minutes. Increase heat to 400°F and bake drumsticks until evenly browned and cooked through, about 15 minutes longer.

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Warm Blackberry Pie Sundaes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:43 pm

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

Makes 8 servings.

INGREDIENTS

  • 41/2-pint baskets fresh blackberries (about 5 1/2 cups)
  • 1cup orange juice
  • 3/4cup sugar
  • 2teaspoons grated orange peel
  • 1/4teaspoon ground cinnamon17.25-ounce package shortbread cookies (such as pepperidge farm chessmen), coarsely crumbled (about 2 cups)
  • 1 1/2quarts vanilla ice cream

DIRECTIONS Combine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon in medium saucepan. Bring to boil. Reduce heat to low; simmer until berries are soft and begin to release juices, about 8 minutes. Transfer 2 cups berry mixture to processor; puree until almost smooth. Return mixture to same saucepan. Stir in remaining blackberries. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm berry mixture over medium heat until just warm before continuing.)

Divide cookie crumbs among 8 bowls or wineglasses. Add 1 scoop ice cream to each. Spoon warm blackberry sauce over each and serve.

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Chinese Barbecued Pork Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:37 am

Char Siew

This succulent meat is traditionally cooked hanging on hooks inside a smoking
barbecue oven. This easier and faster method cooks the pork on a charcoal
grill. Char siew can be sliced and used as a garnish over rice or noodles, or
stir-fried with vegetables.

Makes 8 skewers.

INGREDIENTS

  • 1/2 cup sugar
  • 1 star anise
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly ground white pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup chinese rice wine (shaoxing) or dry vermouth
  • one 6-ounce can pineapple juice
  • 1 tablespoon dark soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 pounds pork tenderloin, sliced lengthwise into 1 1/2-inch-wide strips
  • 8 metal skewers
  • vegetable oil spray

DIRECTIONS 1. In a large zippered plastic bag, combine the sugar, star anise, cinnamon,
pepper, salt, wine, pineapple juice, soy sauces, and sesame oil. Seal the bag
and shake to mix. Add the pork, seal and toss the bag back and forth to coat
the pork slices. Refrigerate for at least 1 hour or, for best results,
overnight.

2. Soak a handful of mesquite chips or cinnamon sticks in a bowl of water.
Heat the grill.

3. While waiting for the grill to get hot, remove the pork from the
refrigerator. Thread 4 to 5 pieces of pork onto each skewer. Repeat with the
remaining pork. Transfer the remaining marinade to a bowl and set aside.

4. Rake the hot coals into a mound on one side of the grill. Spray the pork
generously with vegetable oil and lay the skewers on the rack directly over
the hot coals. Sear the meat for a minute or two. Baste with the marinade and
turn the skewers over. Repeat once or twice, or until the outside is slightly
charred. Baste with the marinade and move the skewers to the empty side of
the grill.

5. Sprinkle the soaked mesquite or cinnamon sticks over the charcoal. Cover
the grill and grill-smoke. Be sure to open the air vents in the top of the
grill cover. Uncover the grill and baste the meat every 3 minutes, until
the pork is cooked through, 11 to 12 minutes in all.

6. Cool for 5 minutes before removing the pork from the skewers. Slice into
thin bite-sized pieces and serve.

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Candied Kumquat and Ricotta Tart Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:30 am

Active time: 1 3/4 hr Start to finish: 2 3/4 hr (includes making pastry shell)

Makes 8 to 12 servings.

INGREDIENTS

  • 4cups fresh kumquats (1 1/2 lb with leaves; 1 lb without)
  • 1cup water
  • 2cups plus 2 tablespoons sugar
  • 1teaspoon fennel seeds, lightly toasted
  • 2/3cup ricotta
  • 1/3cup sour cream
  • 1(12- to 13-inch) baked sweet tart shellspecial equipment:an electric coffee/spice grinder

DIRECTIONS Thinly slice kumquats crosswise with a sharp knife, discarding seeds.

Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 11/3 cups, 3 to 5 minutes.

Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.

Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.

Remove side of tart pan.

Cooks’ notes:
• Kumquats can be candied 1 day ahead and chilled in syrup (before reducing), covered. Warm mixture before proceeding.
• Ricotta filling can be made 1 day ahead and chilled, covered.
• Tart can be assembled 2 hours ahead and kept at room temperature.

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Mocha Custards with Buttermilk Doughnuts Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:06 am

Mocha custards are the “coffee” part of this whimsical “coffee and doughnuts” dessert.

Makes 6 servings.

INGREDIENTS

  • 1cup whipping cream
  • 1cup whole milk
  • 1/4cup coffee beans, coarsely ground
  • 1/2vanilla bean, split lengthwise3/4cup semisweet chocolate chips
  • 3tablespoons kahlúa
  • 1/2cup sugar
  • 5large egg yolksbuttermilk doughnuts

DIRECTIONS Combine cream, milk, and ground coffee beans in heavy medium saucepan. Scrape seeds from vanilla bean into mixture; add bean. Bring mixture to simmer. Remove from heat; let steep 1 hour.

Preheat oven to 350°F. Strain cream mixture into bowl. Return mixture to saucepan. Add chocolate and stir over low heat until chocolate is melted and smooth. Remove from heat. Stir in Kahlúa. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk in 1/3 of chocolate mixture. Whisk in remaining chocolate mixture. Strain custard into another bowl.

Place six 3/4-cup custard cups or ramekins in roasting pan. Divide chocolate mixture among cups. Fill roasting pan with enough hot water to come halfway up sides of cups. Cover pan with foil and bake until custards are set, about 45 minutes. Remove custards from water. Cool, then cover and refrigerate until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.) Serve each custard with 1 buttermilk doughnut.

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Berrymisu Recipe

Filed under: Recipes — Tags: , — Anna @ 7:35 am

Raspberries replace the coffee flavor in a refreshing and fruity take on tiramisù. This simple recipe can be prepared a day ahead.

See how to whip cream.

Makes 8 servings.

INGREDIENTS

  • 112-ounce package frozen unsweetened raspberries, thawed
  • 12ounces cream cheese, room temperature
  • 1 1/2cups sugar
  • 2cups chilled whipping cream1cup water
  • 1/2cup fresh lemon juice
  • 40(about) champagne biscuits (crisp ladyfinger-style cookies; from two 3.5-ounce packages) fresh raspberries
  • fresh mint sprigs (optional)

DIRECTIONS Puree thawed raspberries in processor until smooth. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer. Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth. Beat chilled whipping cream in another large bowl until peaks form. Gently fold whipped cream into cream cheese mixture. Add pureed raspberries and fold just until combined.

Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly. Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat side up in bottom of 12-cup trifle dish. Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary. Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish. Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary. Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.


Cover and refrigerate until set, at least 3 hours and up to 1 day. Garnish with fresh raspberries and with fresh mint sprigs, if desired.

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Palermo Pasta with Clam Sauce Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:02 am

Good accompaniments to this Sicilian-style pasta are an arugula and fig salad, breadsticks, and gelato with amaretti.

Makes 4 servings.

INGREDIENTS

  • 5tablespoons butter
  • 6caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped
  • 5garlic cloves, finely chopped
  • 210-ounce cans baby clams, drained well, juices reserved
  • 3/4cup dry white wine
  • 1/2cup whipping cream1pound spaghettini
  • 1/2cup (packed) sliced fresh basil
  • lemon wedges

DIRECTIONS Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and sauté 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges.

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