Day Recipe Food Community

June 27, 2009

Kaffir Lime Mousse with Honeydew Water Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:34 pm

Active time: 40 min Start to finish: 10 hr (includes chilling)

Makes 4 servings.

INGREDIENTS

  • for mousse
  • 2/3cup chilled heavy cream
  • 1/4cup sugar
  • 3(2- by 1 1/4-inch) fresh or frozen kaffir limeleaves
  • 1 1/2teaspoons finely grated fresh lime zest
  • 3/4teaspoon unflavored gelatin (from a 1/4-oz envelope)
  • 1tablespoon water
  • 1/2teaspoon fresh lime juice
  • 1cup plain whole-milk yogurtfor honeydew water
  • 3cups (1-inch) pieces honeydew flesh (2 lb)
  • 2tablespoons midori(melon liqueur)
  • 1tablespoon fresh lime juice
  • 1teaspoon unflavored gelatin
  • 1tablespoon water
  • 2tablespoons sugargarnish:4 fresh green shisoleaves
  • accompaniment: chile lime tuiles
  • special equipment:cheesecloth

DIRECTIONS Make mousse:
Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of saltin a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.

Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)

Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)

Make honeydew water:
Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.

Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)

Assemble dessert:
Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.

Cooks’ note:
• Mousse and honeydew water can be made 3 days ahead and chilled separately, covered.

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Cheesecake Recipe

Filed under: Recipes — Tags: , — Anna @ 6:31 pm

This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

Active time: 30 min Start to finish: 12 hr (includes chilling)

Makes 10 servings.

INGREDIENTS

  • 2 1/2(8-oz) packages cream cheese (1 1/4 lb), softened
  • 1 1/4sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened, plus additional for pan
  • 1 1/2cups sugar
  • 8large eggs, separated
  • 2teaspoons finely grated fresh lemon zest
  • 2tablespoons fresh lemon juice
  • 1teaspoon vanilla
  • 1/2teaspoon orange-flower water*
  • 1/2teaspoon almond extract
  • 1/4cup cornstarchspecial equipment:parchment paper cut into a 10-inch round and a 32- by 5-inch strip; a 10-inch (26-cm) springform pan

DIRECTIONS Preheat oven to 350°F.

Butter bottom and side of springform pan. Line bottom with round of parchment and butter round. Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan. (Strip will extend 2 inches above rim of pan.)

Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld. Add cornstarch and mix at low speed until just combined.

Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld.

Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.

Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.

Cooks’ notes:
• Cheesecake can be chilled, covered, up to 3 days.
• Cut cake with dental floss or a long, thin sharp knife dipped into a tall glass of hot water.

* Available at some supermarkets and Kalustyan’s (800-352-3451).

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Beer-Brined Grilled Pork Chops Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 4:29 pm

Brining the chops makes them moist.

Makes 6 servings.

INGREDIENTS

  • 2cups water
  • 2cups dark lager beer
  • 1/4cup coarse salt
  • 3tablespoons (packed) dark brown sugar
  • 3tablespoons mild-flavored (light) molasses
  • 1cup ice cubes
  • 61- to 1 1/4-inch-thick center-cut bone-in pork chops7large garlic cloves, minced
  • 3teaspoons coarsely ground black pepper
  • 2teaspoons salt
  • 2teaspoons dried sage leaves

DIRECTIONS Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

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Chocolate Hazelnut Tart Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:40 pm

Sandra Hersh of Groton, Massachusetts, writes: “A wonderful dinner with out-of-town friends at Mamma Maria, in the North End of Boston, was topped off with an outstanding chocolate hazelnut tart. It was a perfect finish to a great evening. I know the pastry chef would be happy to share the recipe.”

This impressive-looking tart is easy because the crust is pressed into the pan rather than rolled out. The pastry chef at Mamma Maria serves it with candied hazelnuts and a chocolate sauce.

Active time: 1 hr Start to finish: 4 hr

Makes 10 servings.

INGREDIENTS

  • for tart shell
  • 1/2cup hazelnuts, toastedand any loose skins rubbed off in a kitchen towel, then cooled completely
  • 1cup all-purpose flour
  • 3tablespoons sugar
  • 1/2teaspoon salt
  • 1/2stick (1/4 cup) cold unsalted butter, cut into pieces
  • 1large egg
  • 1teaspoon vanillafor chocolate filling
  • 7oz semisweet chocolate, finely chopped
  • 1/2cup whole milk
  • 1/4cup sugar
  • 1/4teaspoon salt
  • 2large egg yolks
  • 1teaspoon vanilla
  • 1cup crème fraîchespecial equipment:a 9- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice

DIRECTIONS Make tart shell:
Preheat oven to 350°F.

Pulse hazelnuts with flour, sugar, and salt in a food processor until finely ground (be careful not to grind to a paste), then add butter and pulse until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Add egg and vanilla and pulse just until mixture begins to clump.

Press dough evenly over bottom and up side of tart pan and chill 10 minutes. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pale golden along rim, about 15 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool in pan on a rack 10 minutes.

Reduce oven temperature to 325°F.

Make filling while shell cools:
Put chopped chocolate in a bowl. Bring milk, sugar, and salt to a boil in a 1-quart saucepan over moderate heat, stirring, then pour milk over chocolate in bowl and let stand until chocolate is melted, about 1 minute. Whisk until smooth, then whisk in yolks and vanilla. Whisk in crème fraîche and pour into crust.

Bake tart in middle of oven until just set, 20 to 25 minutes. Cool completely in pan on rack. Chill until firm, at least 1 hour, then bring to room temperature before serving.

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Sauteed Duck Foie Gras Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:45 pm

Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you’ll end up with a puddle of very expensive melted fat.

Makes 4 servings.

INGREDIENTS

  • 1/2 lb piece rawgrade a duck foie gras at room temperature, cleaned and deveined
  • salt and pepper to taste
  • 2 tsp canola oil
  • 2 tbsp balsamic vinegarspecial equipment: a 10-inch heavy skillet

DIRECTIONS After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.

Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.

Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.

Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

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Rosemary Lamb Chops with Breadcrumbs Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:14 pm

“While visiting Chicago, I had dinner at The Berghoff,” writes Mary H. Wright of Arlington, Virginia. “I’d like to prepare the excellent lamb chops for my family.”

Makes 2 servings.

INGREDIENTS

  • 1/2cup olive oil
  • 2tablespoons fresh lemon juice
  • 3large garlic cloves, chopped
  • 1tablespoon dijon mustard
  • 2teaspoons minced fresh rosemary
  • 11 1/2- to 1 3/4-pound 8-rib rack of lamb, trimmed, cut into 4 double chops1 1/2cups fresh breadcrumbs made from sourdough bread
  • 2tablespoons (1/4 stick) butter, melted

DIRECTIONS Whisk oil, 1 tablespoon lemon juice,garlic, mustard, and rosemary in glass baking dish to blend. Sprinkle lamb with salt and pepper. Add to marinade and turn to coat. Cover and refrigerate at least 4 hours and up to 1 day.

Preheat broiler. Remove lamb chops from marinade and transfer to rimmed baking sheet. Broil lamb chops 2 minutes per side. Mix 1 tablespoon lemon juice, breadcrumbs, and butter in medium bowl to blend. Press breadcrumb mixture atop each chop, dividing equally. Broil chops without turning until breadcrumbs are golden brown and lamb is cooked to desired doneness, about 4 minutes for medium-rare. Serve immediately.

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Beef Tenderloin in Herbed Salt Crust Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:25 am

Active time: 15 min Start to finish: 50 min

Makes 4 servings.

INGREDIENTS

  • 1(1 1/2-lb) beef tenderloin roast (3 1/2 inches in diameter)
  • 1 1/2tablespoons olive oil
  • 2cups kosher salt
  • 1tablespoon dried rosemary, crumbled
  • 2teaspoons black pepper
  • 1/2cup water

DIRECTIONS Preheat oven to 425°F.

Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.

Stir together salt, rosemary, pepper, and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 130°F for medium-rare, 25 to 30 minutes.

Let meat stand in roasting pan 5 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices.

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Hearty Lamb and Vegetable Stew Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:26 am

Shullie Neumark of Rancho Palos Verdes, California, writes: “I like cooking but I’m a little bit impatient, which is why I make dishes that can be done ahead of time — and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or members of our large family. My husband and I emigrated from South Africa seven years ago. I am retired from preschool teaching, but I still keep busy by cooking for the family. A typical South African dinner is a barbecue with lots of grilled lamb chops and sausages.”

Makes 4 servings.

INGREDIENTS

  • 1 1/2pounds lamb stew meat, cut into 1-inch pieces
  • 1tablespoon all purpose flour
  • 3tablespoons olive oil
  • 1large green bell pepper, cut into 1-inch pieces
  • 1medium onion, finely chopped
  • 33×1/2-inch strips lemon peel
  • 2garlic cloves, chopped
  • 2small bay leaves
  • 2cups low-salt chicken broth
  • 1tablespoon tomato paste
  • 4medium carrots (about 8 ounces), peeled, cut into 1-inch pieces
  • 1cup frozen petite peas
  • chopped fresh parsley

DIRECTIONS Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and sauté until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb. Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Sauté until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes. Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.

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Poached Salmon Fillets with Watercress Mayonnaise Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:36 am

An elegant, portable entrée. Baby greens with vinaigrette would round out the menu nicely. What to drink: A lightly oaked Chardonnay.

Makes 6 servings.

INGREDIENTS

  • 3/4cup mayonnaise
  • 1/2cup finely chopped watercress leaves
  • 1tablespoon coarse-grained dijon mustard
  • 1teaspoon fresh lemon juice1/3cup water
  • 1/3cup dry white wine
  • 1shallot, thinly sliced
  • 4fresh parsley sprigs
  • 1fresh thyme sprig
  • 66-ounce center-cut salmon fillets with skin

DIRECTIONS Mix first 4 ingredients in small bowl to blend; season to taste with salt and pepper.

Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet. Place salmon fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours. (Watercress mayonnaise and salmon can be made 1 day ahead. Cover separately and keep chilled.)

Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise.

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