Day Recipe Food Community

June 30, 2009

Margarita Ice Pops Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:11 pm

For this clever riff on the “frozen” Margarita, try to use natural lime pops (sold at natural and specialty foods stores) rather than artificially colored and flavored varieties.

Makes 6 servings.

INGREDIENTS

  • 1/2cup tequila
  • 6tablespoons fresh lime juice
  • 1/4cup coarse kosher salt
  • 6frozen lime-flavored ice pops or fruit bars, unwrapped

DIRECTIONS Mix tequila and lime juice in 1-cup measuring cup. Place coarse salt in small bowl. Place all ice pops, sticks up, in deep bowl, or place 1 pop in each of 6 glasses. Pour tequila mixture over ice pops. Lightly dip 1 edge of each ice pop into coarse salt and serve.

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Sealing, Processing, and Storing Filled Jars Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:41 pm

INGREDIENTS

DIRECTIONS Wipe off rims of filled jars with a clean, damp kitchen towel, then firmly screw on lids with screw bands.

Put sealed jars on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Bring to a boil, covered. Boil jams, preserves, chutneys, and fruit butters 10 minutes (for 1/2 -pint jars), pickles 20 minutes (for pint jars), then transfer with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave) and preserves will thicken as they cool.

After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal.

Store in a cool, dry, dark place.

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Individual Ginger Cakes with Apricot Sticky Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 12:50 pm

Use two 6-mold nonstick mini-Bundt-cake pans or giant-muffin tins for these.

Makes 9.

INGREDIENTS

  • sauce
  • 2/3cup dried apricots, thinly sliced
  • 3tablespoons chopped crystallized ginger1cup sugar
  • 3tablespoons water
  • 1tablespoon light corn syrup
  • 1tablespoon salted butter
  • 2/3cup whipping cream
  • 1teaspoon vanilla extractcakes
  • nonstick vegetable oil spray
  • 2 1/2cups all purpose flour
  • 4teaspoons ground ginger
  • 2teaspoons baking soda
  • 1 1/2teaspoons ground allspice
  • 1cup hot water
  • 1tablespoon instant espresso powder
  • 1cup (packed) golden brown sugar
  • 3/4cup (1 1/2 sticks) salted butter, room temperature
  • 1cup mild-flavored (light) molasses
  • 2large eggs
  • 2tablespoons finely grated peeled fresh ginger
  • 2teaspoons sugar

DIRECTIONS For sauce:Combine apricots and ginger in small bowl. Pour enough boiling water over just to cover; let soften 10 minutes. Drain; pat dry with paper towels.

Combine sugar, 3 tablespoons water, and corn syrup in heavy medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Mix in butter, apricots, and ginger. Add cream and vanilla. Stir over low heat until caramel bits dissolve and sauce is smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)

For cakes:Preheat oven to 350°F. Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds. Sift flour, ground ginger, baking soda, and allspice into medium bowl. Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve. Using electric mixer, beat brown sugar and butter in large bowl until blended. Beat in molasses, then eggs and fresh ginger. Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions. Divide among 9 prepared molds. Sprinkle with 2 teaspoons sugar.
Bake cakes until tester inserted near center comes out clean, about 20 minutes. Cool cakes in pans 10 minutes; turn out onto baking sheet. (Can be made 6 hours ahead; let stand at room temperature. Rewarm in 350°F oven 8 minutes.) Serve ginger cakes warm with warm apricot sauce.

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Hearts Of Palm Salad with Beets and Blue Cheese Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:59 am

“I had three kids in three years when I was a ‘young married’ in my twenties,” writes Sheryl Hurd-House of Jupiter, Florida. “That’s when I started cooking and realized I liked it. But I’m having even more fun cooking now that our children are grown and it’s just me and my husband, Garry.”

Fresh greens and a variety of colorful veggies add up to a great salad you can throw together in minutes.

Makes 4 to 6 servings.

INGREDIENTS

  • 4cups (packed) mixed baby lettuces
  • 1/214- to 15-ounce can hearts of palm, drained, each cut into 1/2-inch-thick rounds
  • 1/2large red bell pepper, halved lengthwise, thinly sliced crosswise
  • 1cup cherry tomatoes, halved
  • 8canned pickled beets, halved
  • 3/4cup crumbled blue cheese (about 3 ounces)
  • 2green onions, chopped
  • 1/2cup (about) bottled balsamic dressing

DIRECTIONS Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.

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Chocolate Chip Peanut Butter Cookies Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:45 am

Remember the commercial that re-created the invention of Reese’s Peanut
Butter cups? A woman is walking down the street eating a chocolate bar, and a
man is walking the other way eating a tub of peanut butter. They bump into
each other, causing the chocolate and peanut butter to mix. Overcome by the
new taste sensation, they immediately check into a motel (I may be
misremembering that last part). I’ve never cared for the chocolate-peanut
butter combo, so if that idiot had ruined my chocolate bar, I would have
pushed him into oncoming traffic. But my mom, who says she’s going to have
chocolate with peanut butter for her last meal, swears by these cookies. She
thinks they’re even better than Traditional Chocolate Chip Cookies.

Makes 40-50 cookies

INGREDIENTS

  • preparation time: 20 minutes
  • baking time: 30 minutes (10 minutes per batch)
  • rating: easy1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for
    greasing
  • 3/4 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12-ounce package) semisweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup dry-roasted peanuts

DIRECTIONS Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking
sheets. Set aside.


Put the butter, peanut butter and the sugars in a large bowl. Beat with an
electric mixer or a wooden spoon until smooth and creamy. Add the eggs and
vanilla and beat again. Add the flour, baking powder, baking soda and salt,
and beat on low speed until well blended. Add the chocolate chips (see Mom
Tip), peanut butter chips and peanuts and mix thoroughly.


Using a teaspoon as a guide, scoop a portion of the dough and, with your
hands, roll each portion into a ball. Place the balls on each cookie sheet, 3
cookies per row in 5 rows. Flatten the balls with the heel of your hand or
the tines of a fork so that they spread to about 1 1/2 inches in diameter.
Bake each batch, one cookie sheet at a time, for about 10 minutes. The
cookies will be firm to the touch and just beginning to brown.


Remove from the oven and cool on the sheet for about 3 minutes. Then transfer them with a
spatula to a cooling rack. Let the cookie sheet cool for 1 or 2 minutes more
before reusing so the dough doesn’t melt. Store in an airtight container.

Mom Tip: If you want chocolate coating on the top of each cookie, reserve 1/2
cup chocolate chips when mixing the batter. After the cookies are formed and
placed on the cookie sheets, lightly press 5 chocolate chips into the top of
each cookie. When the cookies come out of the oven, gently spread those
partly melted chocolate chips over the top of each cookie with a knife to
make a thin chocoalte layer. Cool as directed.

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Fun Shrimp Recipe

Filed under: Recipes — Tags: , , — Anna @ 7:18 am

When fresh wide rice noodles are stir-fried, they are called fun. Fresh rice noodles have to be pulled apart and fluffed before cooking.

Serves 4 as part of a multicourse meal.

INGREDIENTS

  • 1 pound fresh or dried flat rice noodles (about 1/2 inch wide)for the marinade
  • 1/2 tablespoon soy sauce or light soy sauce
  • 1 teaspoon chinese rice wine or dry sherry
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon ground white pepper1/4 pound shrimpfor the seasonings
  • 2 tablespoons soy sauce or 1 tablespoon each light and dark soy sauce
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon sugar1 tablespoon vegetable oil1/2 yellow onion, thinly sliced
  • 3 green onions, trimmed and cut into 1-inch pieces
  • 1 teaspoon minced ginger
  • 1 cup bean sprouts1/4 cup roasted peanuts

DIRECTIONS 1. If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.

2. Marinate the shrimp: Stir the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.

3. Prepare the seasonings: Stir the soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.

4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside.

5. Add the shrimp to the wok and stir-fry until no longer pink, about 2 minutes. Add both onions and the ginger and stir-fry until fragrant, about 1 minute. Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and the chicken is coated evenly with the seasonings, about 3 minutes.

6. Stir in the peanuts, scoop the contents of the wok onto a warm serving plate, and serve.

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Snapper on Angel Hair with Citrus Cream Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:21 am

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.

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Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:22 am

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

  • 2 1/2lb medium yellow-fleshed potatoes such as yukon gold
  • 1tablespoon whole-grain or coarse-grained mustard
  • 1tablespoon white-wine vinegar
  • 2teaspoons finely chopped drained bottled capers
  • 1/2teaspoon salt
  • 1/2teaspoon black pepper
  • 3tablespoons finely chopped shallot (1 large)
  • 1/2cup extra-virgin olive oil
  • 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.

While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.

Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

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Creme Fraiche Recipe

Filed under: Recipes — Tags: , , — Anna @ 1:24 am

This recipe produces a crème fraîche reminiscent of the enchanting varieties found in France. Crème fraîche is wonderful just as it is to adorn a pie or pastry, but it also can be lightly sweetened and whipped while still maintaining its mild tang. Any left over is great for finishing savory sauces because, unlike sour cream, it does not curdle with heat.

Makes about 2 cups.

INGREDIENTS

  • 2 liquid cups heavy cream, preferably not ultrapasteurized* (16 ounces = 464 grams)
  • 2 tablespoons buttermilk (approximately 1 ounce = 30 grams)
  • optional: 1 tahitian vanilla bean,** split lengthwise *ultrapasteurized cream may take as long as 36 hours to thicken and will not have as full a flavor.
  • **or use 2 regular (madagascar) vanilla beans.

DIRECTIONS Combine the ingredients in a jar with a tight-fitting lid and place it in a warm spot, such as the top of the refrigerator or near the stove. Allow it to sit undisturbed for at least 12 hours or until thickened but still pourable.

Refrigerate. Crème fraîche will continue to thicken on chilling.

If using the vanilla bean, remove it just before using the crème fraîcheand scrape the seeds from the bean into the cream.

To Make Lightly Sweetened Whipped Crème Fraîche:Add 1 tablespoon of sugar and whisk the cream lightly until soft peaks form when the whisk is raised.

STORE
Refrigerated, up to 3 weeks.

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June 29, 2009

Braised Celery Hearts Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:26 pm

Active time: 10 min Start to finish: 30 min

Makes 4 side-dish servings.

INGREDIENTS

  • 1(1-lb) bag celery hearts (about 2)
  • 2tablespoons unsalted butter
  • 1cup low-sodium chicken broth
  • 1/8teaspoon salt
  • 1/8teaspoon black pepper

DIRECTIONS Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler, then trim ends and halve hearts lengthwise.

Melt butter in a 12-inch heavy skillet over moderate heat. Add celery and cook, turning with tongs occasionally, until pale golden on all sides, about 8 minutes. Add remaining ingredients and cook, covered, until liquid is evaporated and celery is tender and golden, about 20 minutes. Serve warm.

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