Dayrecipe Food Community

Sharon Hooykaas of Los Alamitos, California, writes: “During a trip to the Big Island of Hawaii, my husband and I went to Edward’s at Kanaloa for dinner, where I enjoyed the best fish I’ve ever tasted: snapper served on angel hair pasta with creamy citrus sauce.”

Makes 4 servings.

INGREDIENTS

• 4tablespoons olive oil
• 4shallots, thinly sliced (about 1/2 cup)
• 2garlic cloves, chopped
• 18-ounce bottle clam juice
• 3/4cup whipping cream
• 1/2cup white wine
• 1/2cup fresh orange juice
• 2tablespoons diced drained oil-packed sun-dried tomatoes
• 1tablespoon fresh lime juice
• 1teaspoon herbes de provence* or salad herbs
• 1teaspoon worcestershire sauce
• 1/2teaspoon grated orange peel
• 1/2teaspoon grated lime peelall purpose flour
• 45- to 6-ounce red snapper fillets8ounces angel hair pasta
• 2tablespoons thinly sliced fresh basil
• additional minced orange peel

DIRECTIONS Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)

Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.

Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.

* A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

The “tart shells” are crisp meringues; they’re filled with a soft, mint-infused lemon cream. The meringue shells can be baked one day before serving the dessert.

Makes 8 servings.

INGREDIENTS

• meringues
• 4large egg whites
• 1/4teaspoon cream of tartar
• 1cup sugarfilling
• 1cup chilled whipping cream
• 84-inch-long fresh mint sprigs5large egg yolks
• 6tablespoons sugar
• 1/3cup fresh lemon juice
• 1tablespoon grated lemon peeladditional fresh mint sprigs

DIRECTIONS For meringues:
Preheat oven to 225°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat until stiff and glossy, about 8 minutes.

Using generous 1/3 cup meringue for each, scoop 8 dollops of meringue onto prepared baking sheet, spacing apart. Using back of spoon, make 2 1/2-inch-wide indentation in center of each meringue, spreading meringues to form 3 1/2-inch-diameter nests.

Bake meringues until crisp, about 1 1/2 hours. Cool. (Can be made 1 day ahead. Store airtight at room temperature.)

For filling:
Bring 1/2 cup cream to simmer in heavy medium saucepan over medium heat. Add 8 mint sprigs; remove from heat. Cover; let steep 30 minutes. Strain mixture into bowl; discard mint.

Combine egg yolks, sugar, lemon juice, and lemon peel in heavy medium saucepan. Whisk constantly over medium-low heat until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer custard to glass bowl; whisk in mint-infused cream. Refrigerate until cold, at least 1 hour.

Using electric mixer, beat remaining 1/2 cup cream in medium bowl until peaks form. Fold into lemon mixture. (Filling can be made 6 hours ahead. Cover and refrigerate.)

Spoon filling into meringue shells. Garnish with additional mint sprigs.

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.

Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast, lunch, afternoon tea, dinner, and as the name indicates, coffee breaks. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and moister. On the other hand, coffee cakes tend to be less sweet than butter cakes. There are many versions of kuchen, this streusel-topped sour cream type being a very popular one. It is commonly served at the meal following Yom Kippur, or Shavuot, and on Sabbath afternoons or the melaveh malcha (“accompanying the queen”) party following the Sabbath. For the later occasion, spices are added to the batter and topping, reflecting those used during the havdallah ceremony signaling the end of the Sabbath.

One 9-inch square or Bundt cake; 6 to 9 servings

INGREDIENTS

• streusel topping:
• 1/2 cup granulated or brown sugar, or 1/4 cup each
• 1/2 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
• 1/4 cup (1/2 stick) unsalted butter or margarine, softened
• 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
  batter:
• 2 cups all-purpose flour
• 1 teaspoon double-acting baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter or margarine, softened
• 1 cup granulated or brown sugar or 1/2 cup each
• 4 large egg yolks, or 3 large eggs
• 1 cup (8 ounces) sour cream or plain yogurt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest (optional) glaze (optional):
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla or almond extract
• 1 to 2 tablespoons milk or water

DIRECTIONS 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.

2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs.If desired, stir in the nuts.

3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.

4. Spread half of the batter in the prepared pan.Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.

5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.

6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency.Drizzle over the cake and let stand until set.

HINT: When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.

VARIATIONS
Single-Layer Coffee Cake: Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.

Fruit-Filled Coffee Cake: After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.

Cheese Coffee Cake: Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

Sour cream and beets are inseparable in Eastern European cooking. Here’s a fresh new way to enjoy them together.

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

• 1tablespoon butter
• 2tablespoons olive oil
• 2garlic cloves, minced
• 3cups (packed) coarsely grated peeled uncooked beets (about3 large)
• 1/2teaspoon cayenne pepper
• 2tablespoons fresh lemon juice12ounces tagliatelle or fettuccine
• 18-ounce container sour cream
• 6tablespoons chopped fresh italian parsley, divided

DIRECTIONS Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Test-kitchen tip: Surgical gloves (sold at drugstores) are ideal for protecting hands from staining when working with beets. Regular kitchen gloves work well, too, but they are a little more cumbersome.