Dayrecipe Food Community

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.

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.

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.

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.

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.