Chicken Kabobs with Lemon and Oregano
By: Williams-Sonoma Grilling & Roasting
½ cup lemon juice
¼ cup dry white wine (or white grape juice)
2 Tablespoons olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Grated zest of ½ lemon
Salt and freshly ground pepper to taste
1 ½ lb boneless skinless chicken breast, cut into 1 ½ inch cubes
1 eggplant, cut crosswise into slices
1 red bell pepper seeded and cut into 1 inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 ½ inch squares
1 lemon, cut into 8 wedges
In a large bowl, combine the lemon juice, wine (or grape juice), oil, garlic, oregano, lemon zest and salt and pepper to taste. Stir in chicken, eggplant, bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.
Meanwhile, prepare the grill. Place the grill rack 4-6 inches above the flame. At the same time, put 8 wooden skewers in water to cover and let stand for 30 minutes.
Drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the grill rack directly over the fire. Grill, turning skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are no directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until chicken is cooked thru, and vegetables are tender, 10-15 minutes longer.
Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.
Serves 4
Friday, February 12, 2010
Butter and sweetener info
Butter:
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
Thursday, February 11, 2010
Bursting with Berries Bread Pudding
Bursting with Berries Bread Pudding
By: Abigail Johnson Dodge
1 medium (about 12oz) loaf day-old French or country-style bread (avoid sourdough)
4 whole large eggs
plus 2 yolks from large eggs
½ cup firmly packed brown sugar
1 teaspoon vanilla
½ teaspoon finely grated lemon zest
¼ teaspoon salt
3 cups half-and-half or 1 ½ cups each heavy cream and whole milk
½ pint raspberries, blueberries, or blackberries, rinsed and well dried
***I’ve even used dried cranberries!***
Trim away the tough ends and bottom crust from the bread. Cut into cubes (don’t fuss too much with the size as they won’t be uniform). Measure 5 cups of the cubes.
Lightly grease the bottom and sides of an 8-cup baking dish (8-inch square dish) and add the bread cubes in an even layer.
In a medium bowl, combine the whole eggs, egg yolks, brown sugar, vanilla, lemon zest, and salt. Whisk until well blended. Pour in the half-and-half or cream and milk and whisk until combined. Pour the custard over the bread cubes. Cover with plastic wrap and let sit at room temperature, pressing down on the bread occasionally, until the bread is evenly soaked, 20 minutes to 1 hour.
Meanwhile, position the oven rack on the middle. Heat the oven to 350 degrees. Have ready a large baking pan with 3-inch sides.
Scatter the berries (or cranberries) evenly on top of the pudding and gently press on them so they are submerged but still slightly visible. Set the baking dish in the baking pan. Carefully fill the baking pan with hot water to come halfway up the sides of the baking dish. Bake until a small paring knife inserted near the center of the pudding comes out almost clean, about 45 minutes. Transfer the baking pan to a place to cool, carefully pouring out the hot water. Carefully lift out the baking dish and set on a rack to cool. Serve warm, or let cool completely, cover with plastic wrap, and refrigerate until ready to serve. Drizzle with chocolate, berry or caramel sauce if desired!
Cider-Braised Pork Chops with Apples
Cider-Braised Pork Chops with Apples
High in Protein
1 teaspoon dried oregano
½ teaspoon five-spice (seasoning)
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
4 boneless center-cut pork loin chops (about 1lb), trimmed of visible fat
4 teaspoons canola oil
½ yellow onion, thinly sliced
1/3 cup apple cider (liquid; find in the juice isle at the supermarket)
2 Tablespoons red wine vinegar
1 Fufi apple, peeled, cored, sliced, and cut into 8 wedges
1 cup chicken broth
¼ cup heavy whipping cream
To make the spice rub, in a small bowl, stir together the oregano, five-spice powder, paprika, salt and pepper.
Coat the pork chops evenly on both sides with the spice mixture. Set the meat on a plate at room temperature for 10 minutes.
In a large, deep, nonstick frying pan over medium-high heat warm 2 teaspoons of the canola oil. Add the onion and sauté until lightly browned, about 4-5 minutes. Transfer the onion to a plate and cover to keep warm.
Add the remaining 2 teaspoons canola oil to the pan and return it to a medium-high heat. Add the pork chops and sear until lightly browned on each side, about 4 minutes per side (don’t turn more than once so that it will brown and sear properly- it may be tempting as you hear it sizzle, but all is good!). Total of 8 minutes cooking time on the pork. Transfer pork chops to the same plate the onions are resting on.
Return the pan to medium heat and pour in the cider and vinegar (stand back as this will steam quickly and the vinegar will heat). Using a wooden spoon, scrape up all the browned bits from the pan bottom. Heat for about 1 minute. Return the pork chops and onions to the pan and place the apple wedges on top of the meat. Pour in the chicken broth, cover, keep heat at medium, and simmer for about 10 minutes.
Transfer the pork chops, apples and onions to the serving plates. Pour the whipping cream into the pan, raise the heat to high, and boil for about 5 minutes, stirring frequently. Remove from heat and let stand for about 1 minute to thicken. Pour the sauce over the pork chops and serve at once.
*Great with garlic mashed potatoes and peas*
*”Oh, my goodness good! This method keeps the pork tender and moist (which I always find hard to do with pork). Wonderful subtle flavor, and the pairing of apples with pork is a classic.”
Swiss Roll with Peaches
Swiss Roll with Peaches
By: Reader’s Digest Baking with Love
For the batter:
4 egg whites
4 egg yolks
1/3 cup superfine (Bakers) sugar
¾ cup flour
For the filling:
1 lemon
1lb ripe peaches
1 cup whipping cream
½ teaspoon vanilla
2 Tablespoons honey
Line a jelly roll/bar pan with parchment paper. Preheat oven to 350 degrees.
Beat egg whites with 1 Tablespoon water until soft peaks form. Add sugar. Beat the egg whites until still peaks form. Use a large spool to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.
Spread mixture into prepared pan. Bake for 12-15 minutes. Turn out onto a damp kitchen cloth and cover with second damp towel; leave to cool completely.
Grate 1 teaspoon lemon zest; squeeze 1 Tablespoon juice. Place peaches in a bowl and pour boiling water over them. Remove fruit with care; peel, halve and stone. Cut the flesh into small pieces; mix with lemon juice.
Whip cream with the vanilla and lemon zest until stiff. Stir in 1 Tablespoon honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge cake. Spread 2/3 of peach cream over the sponge cake. Starting at a short end, roll up the sponge cake. Spread the rest of the cream over the roll and drizzle with remaining honey.
Serves 8
By: Reader’s Digest Baking with Love
For the batter:
4 egg whites
4 egg yolks
1/3 cup superfine (Bakers) sugar
¾ cup flour
For the filling:
1 lemon
1lb ripe peaches
1 cup whipping cream
½ teaspoon vanilla
2 Tablespoons honey
Line a jelly roll/bar pan with parchment paper. Preheat oven to 350 degrees.
Beat egg whites with 1 Tablespoon water until soft peaks form. Add sugar. Beat the egg whites until still peaks form. Use a large spool to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.
Spread mixture into prepared pan. Bake for 12-15 minutes. Turn out onto a damp kitchen cloth and cover with second damp towel; leave to cool completely.
Grate 1 teaspoon lemon zest; squeeze 1 Tablespoon juice. Place peaches in a bowl and pour boiling water over them. Remove fruit with care; peel, halve and stone. Cut the flesh into small pieces; mix with lemon juice.
Whip cream with the vanilla and lemon zest until stiff. Stir in 1 Tablespoon honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge cake. Spread 2/3 of peach cream over the sponge cake. Starting at a short end, roll up the sponge cake. Spread the rest of the cream over the roll and drizzle with remaining honey.
Serves 8
Sweet Almond Cakes
Sweet Almond Cakes
By: Reader’s Digest Baking with Love
6 egg whites
¾ cup butter, melted
1 cup ground almonds
1 ½ cups confectioners’ sugar
½ cup flour
1 cup strawberries, thinly sliced
Extra confectioners’ sugar for dusting
Grease 12 cup muffin tin. Preheat oven to 400 degrees.
Place egg whites in a medium bowl; whisk lightly with a fork until combined. Add butter, ground almonds, sugar and flour. Stir with wooden spoon until just combined.
Spoon mixture into prepared muffin pan. Top with strawberry slices. Bake for about 25 minutes; turn out onto wire rack to finish cooling. Dust with confectioners’ sugar.
By: Reader’s Digest Baking with Love
6 egg whites
¾ cup butter, melted
1 cup ground almonds
1 ½ cups confectioners’ sugar
½ cup flour
1 cup strawberries, thinly sliced
Extra confectioners’ sugar for dusting
Grease 12 cup muffin tin. Preheat oven to 400 degrees.
Place egg whites in a medium bowl; whisk lightly with a fork until combined. Add butter, ground almonds, sugar and flour. Stir with wooden spoon until just combined.
Spoon mixture into prepared muffin pan. Top with strawberry slices. Bake for about 25 minutes; turn out onto wire rack to finish cooling. Dust with confectioners’ sugar.
Summer Fruit Swiss Roll
Summer Fruit Swiss Roll
By: Reader’s Digest Baking with Love
For the cake:
3 large eggs
½ cup superfine (Bakers) sugar
1 cup flour
1 Tablespoon lukewarm water
For the filling:
½ cup whipping cream
1 teaspoon vanilla
1/3 cup plain yogurt
1 cup sliced strawberries
1 ripe peach or nectarine, chopped
For decoration:
2-3 Tablespoons confectioners’ sugar, sifted
Few slices of strawberry and peach or nectarine
Grease and line with parchment paper a bar pan. Preheat oven to 400 degrees.
Place eggs and sugar in a large bowl. Use an electric mixer and beat until very thick and pale and the mixture leaves a trail on the surface when beaters are lifted out.
Sift half the flour over the egg mixture and gently fold it in with a large metal spoon. Sift remaining flour over the top and fold it in with the lukewarm water.
Pour mixture into bar pan. Give pan a gently shake to spread the mixture evenly into the corners. Bake for 10-12 minutes or until the sponge is well risen, springs back when pressed gently with a finger and is pale gold in color.
Turn out onto a sheet of baking paper slightly larger than the sponge cake. Peel off parchment paper. Trim the crusty edges of the sponge cake with a sharp knife, make a score mark 1 inch from one of the short edges (this will make the sponge cake easier to roll up).
Roll up loosely from the short side, with the paper inside, and place seam-side down on a wire rack to cool.
When sponge cake is cold, carefully unroll it and remove the parchment paper. Whip cream and vanilla until soft peaks form, then fold in the yogurt. Spread over the sponge, leaving a ½ inch border all the way around. Scatter fruit over the cream. Carefully re-roll the sponge cake and place it seam-side down on a serving plate.
Put 1 inch wide strips of baking paper diagonally, at an equally distance apart, over the cake. Dust with the confectioners’ sugar to create a striped effect (this step is optional). Carefully remove the paper. Decorate with extra fruit. Keep roll in the refrigerator until ready to serve. This sponge cake is best eaten within a day of making.
Serves 8
By: Reader’s Digest Baking with Love
For the cake:
3 large eggs
½ cup superfine (Bakers) sugar
1 cup flour
1 Tablespoon lukewarm water
For the filling:
½ cup whipping cream
1 teaspoon vanilla
1/3 cup plain yogurt
1 cup sliced strawberries
1 ripe peach or nectarine, chopped
For decoration:
2-3 Tablespoons confectioners’ sugar, sifted
Few slices of strawberry and peach or nectarine
Grease and line with parchment paper a bar pan. Preheat oven to 400 degrees.
Place eggs and sugar in a large bowl. Use an electric mixer and beat until very thick and pale and the mixture leaves a trail on the surface when beaters are lifted out.
Sift half the flour over the egg mixture and gently fold it in with a large metal spoon. Sift remaining flour over the top and fold it in with the lukewarm water.
Pour mixture into bar pan. Give pan a gently shake to spread the mixture evenly into the corners. Bake for 10-12 minutes or until the sponge is well risen, springs back when pressed gently with a finger and is pale gold in color.
Turn out onto a sheet of baking paper slightly larger than the sponge cake. Peel off parchment paper. Trim the crusty edges of the sponge cake with a sharp knife, make a score mark 1 inch from one of the short edges (this will make the sponge cake easier to roll up).
Roll up loosely from the short side, with the paper inside, and place seam-side down on a wire rack to cool.
When sponge cake is cold, carefully unroll it and remove the parchment paper. Whip cream and vanilla until soft peaks form, then fold in the yogurt. Spread over the sponge, leaving a ½ inch border all the way around. Scatter fruit over the cream. Carefully re-roll the sponge cake and place it seam-side down on a serving plate.
Put 1 inch wide strips of baking paper diagonally, at an equally distance apart, over the cake. Dust with the confectioners’ sugar to create a striped effect (this step is optional). Carefully remove the paper. Decorate with extra fruit. Keep roll in the refrigerator until ready to serve. This sponge cake is best eaten within a day of making.
Serves 8
Latticed Apple Pie
Latticed Apple Pie
By: Reader’s Digest Baking with Love
For the pastry:
2 cups flour
½ teaspoon baking powder
2/3 cup butter
2 Tablespoons honey
2 egg yolks
2 Tablespoons water
For the filling:
6 apples (1lb 5oz)
1 teaspoon lemon juice
½ cup cream
2 eggs
3 egg yolks
1 teaspoon vanilla
3 Tablespoons sugar
2/3 cup ground almonds
Use a springform pan. Grease the pan. To make the pastry, sift the flour and baking powder into a bowl. Add remaining crust ingredients. Knead to form dough. Gather into a smooth ball, wrap in wrap and chill for 30 minutes.
Set about 1/5 of the pastry aside. Roll out the rest of the pastry and line the base of the springform pan and to make an edge 1 inch high. Prick the base several times with a fork. Chill for 20 minutes.
Preheat oven to 350 degrees. Cover pastry base with parchment paper and dried beans. Bake for 10 minutes.
Peel, core and slice the apples. Drizzle with lemon juice.
Set 1 Tablespoon cream aside and mix remaining cream, eggs, 2 egg yolks, vanilla and sugar together. Add the almonds.
Fill the pastry case with apples. Pour cream mixture over fruit.
Increase oven temperature to 400 degrees. Cut remaining pastry into thin strips and arrange on top of filling in a lattice pattern. Combine remaining egg yolk and cream and brush the lattice with the mixture. Bake for 20 minutes. Serve hot or cold. With vanilla ice cream or fresh homemade whip cream if desired.
By: Reader’s Digest Baking with Love
For the pastry:
2 cups flour
½ teaspoon baking powder
2/3 cup butter
2 Tablespoons honey
2 egg yolks
2 Tablespoons water
For the filling:
6 apples (1lb 5oz)
1 teaspoon lemon juice
½ cup cream
2 eggs
3 egg yolks
1 teaspoon vanilla
3 Tablespoons sugar
2/3 cup ground almonds
Use a springform pan. Grease the pan. To make the pastry, sift the flour and baking powder into a bowl. Add remaining crust ingredients. Knead to form dough. Gather into a smooth ball, wrap in wrap and chill for 30 minutes.
Set about 1/5 of the pastry aside. Roll out the rest of the pastry and line the base of the springform pan and to make an edge 1 inch high. Prick the base several times with a fork. Chill for 20 minutes.
Preheat oven to 350 degrees. Cover pastry base with parchment paper and dried beans. Bake for 10 minutes.
Peel, core and slice the apples. Drizzle with lemon juice.
Set 1 Tablespoon cream aside and mix remaining cream, eggs, 2 egg yolks, vanilla and sugar together. Add the almonds.
Fill the pastry case with apples. Pour cream mixture over fruit.
Increase oven temperature to 400 degrees. Cut remaining pastry into thin strips and arrange on top of filling in a lattice pattern. Combine remaining egg yolk and cream and brush the lattice with the mixture. Bake for 20 minutes. Serve hot or cold. With vanilla ice cream or fresh homemade whip cream if desired.
Culinary Definitions (Part 7):
Saccharin as defined in Food Lover’s Companion
“Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at John Hopkins University. Though it’s widely used to sweeten a multitude of commercial foods and beverages- as well as in the home- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.”
Saffron as defined in Food Lover’s Companion
“It’s no wonder that saffron- the yellow-orange stigmas from a small purple crocus- is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried- an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. It’s integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Pasella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigma). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.”
Scallion as defined in Food Lover’s Companion
“The name “scallion” is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.”
Semolina as defined in Food Lover’s Companion
“Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. Similarly ground grains are sometimes referred to as “semolina” but with the grain’s name attached- corn semolina, rice semolina, etc.”
Shallot as defined in Food Lover’s Companion
“The name of this onion-family member comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or “false” shallot (the larger of the two) and the more subtly flavored “true” shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are flavored for their mild onion flavor and can be used in the same manner as onions.”
Soymilk as defined in Food Lover’s Companion
“Higher in protein than cow’s milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soymilk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it’s intentionally curdled in the making of tofu.”
Sweetened condensed milk as defined in Food Lover’s Companion
“A mixture of whole milk and sugar, 40-45% of which is sugar. This mixture is heated until about 60% of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as Evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.”
“Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at John Hopkins University. Though it’s widely used to sweeten a multitude of commercial foods and beverages- as well as in the home- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.”
Saffron as defined in Food Lover’s Companion
“It’s no wonder that saffron- the yellow-orange stigmas from a small purple crocus- is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried- an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. It’s integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Pasella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigma). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.”
Scallion as defined in Food Lover’s Companion
“The name “scallion” is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.”
Semolina as defined in Food Lover’s Companion
“Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. Similarly ground grains are sometimes referred to as “semolina” but with the grain’s name attached- corn semolina, rice semolina, etc.”
Shallot as defined in Food Lover’s Companion
“The name of this onion-family member comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or “false” shallot (the larger of the two) and the more subtly flavored “true” shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are flavored for their mild onion flavor and can be used in the same manner as onions.”
Soymilk as defined in Food Lover’s Companion
“Higher in protein than cow’s milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soymilk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it’s intentionally curdled in the making of tofu.”
Sweetened condensed milk as defined in Food Lover’s Companion
“A mixture of whole milk and sugar, 40-45% of which is sugar. This mixture is heated until about 60% of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as Evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.”
Wednesday, February 10, 2010
Pumpkin-Swirl Cheesecake
Pumpkin-Swirl Cheesecake
By: Kraft Philadelphia Holiday Desserts
25 Nabisco ginger snaps, finely crushed (about 1 ½ cups)
½ cup finely chopped pecans
¼ cup (1/2 stick) butter, melted
4 pkg (8oz each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash ground cloves
Heat oven to 325 degrees
Mix crumbs, nuts and butter; press onto bottom and 1 inch up sides of springform pan.
Beat cream cheese, ¾ cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 ½ cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 1 hour or until center is almost set. Cool completely on a wire rack. Refrigerate 4 hours or overnight if possible before serving.
Serves 8-12
Chocolate Raspberry Thumbprints
Chocolate Raspberry Thumbprints
By: Kraft Philadelphia Holiday Desserts
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
4 squares unsweetened chocolate
½ cup (1 stick) butter
1 pkg (8oz) cream cheese, softened
1 ¼ cups sugar, divided
1 egg
1 teaspoon vanilla
1/3 cup red raspberry jam
Heat oven to 375 degrees
Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwavable bowl on High 2 minutes; stir until chocolate is completely melted. In large mixer mix cream cheese. Add 1 cup sugar, egg, and vanilla; mix well. Stir in flour mixture. Refrigerate 15 minutes.
Roll dough into 1” balls; coat with remaining sugar. Place, 2 inches apart, on parchment paper lined baking sheets. Press your thumb into center of each ball; fill each indentation with about ¼ teaspoon jam.
Bake 10 minutes or until lightly browned. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.
Culinary Definitions (Part 6):
Radicchio as defined in Food Lover’s Companion
“This red-leafed Italian chicory is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to butterhead lettuce. The leaves of Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.”
Ragout as defined in Food Lover’s Companion
“A derivative of the French verb ragouter, meaning to “stimulate the appetite,” ragout is a thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.”
Remoulade as defined in Food Lover’s Companion
“This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.”
Rice as defined in Food Lover’s Companion
“This ancient and venerable grain has been cultivated since at least 5000 BC, and archaeological explorations in China have uncovered sealed pots of rice that are almost 8,000 years old. Today, rice is a staple for almost half the world’s population- particularly in parts of China, India, Indonesia, Japan and Southeast Asia. The 7,000-plus varieties of rice are grown in one of two ways. Aquatic rice (paddy-grown) is cultivated in flooded fields. The lower-yielding, lower- quality hill-grown rice can be grown on almost any tropical or subtropical terrain. The major rice-growing states in the United States are Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. Rice is commercially classified by its size-long-, medium- or short-grain. The length of long-grain rice is four to five times that of its width. There are both white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic varieties in the long-grain category is the perfumy East Indian Basmati Rice. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. This variety (also called pearl rice and glutinous rice, though it’s gluten-free) is preferred in the Orient because it’s easy to handle with chopsticks. Italian Arborio Rice- used to make creamy risottos- and the Japanese Mochi are also varieties of short-grain rice. Medium-grain rice, as could be expected from its name, has a size and character between the other two. It’s shorter and moister than long-grain and generally not as starchy as short-grain. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Rice can be further divided into two other broad categories- brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. The presence of the bran means that brown rice is subject to rancidity, which limits its shelf life to only about 6 months. It also takes slightly longer to cook (about 30 minutes total) than regular white long-grain rice. There is a quick brown rice (which has been partially cooked, then dehydrated) that cooks in only about 15 minutes, and an instant brown rice that takes only 10 minutes. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel’s heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Talc-coated rice is white rice that has a coating of talc and glucose, which gives it a glossy appearance. The coating acts as a preservative and the practice was once widely used to protect exported rice during long sea voyages. Today coated rice (which is clearly labeled as such) is available only in a few ethnic markets, usually those specializing in South American foods. It must be thoroughly rinsed before being cooked, as there is a chance that the talc can be contaminated with asbestos. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. It only takes a few minutes to prepare but delivers lackluster results in both flavor and texture. Rice bran, the grain’s outer layer, is high in soluble fiber and research indicated that, like oat bran, it’s effective in lowering cholesterol. Rice should be stored in airtight container in a cool, dark, dry place. White rice can be stored this way almost indefinitely, brown rice up to 6 months. The life of the latter can be extended considerably by refrigeration. Rice can be prepared a multitude of ways, the method greatly depending on the type of rice. Consult a general cookbook for cooking directions. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contain calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients.”
Ricotta as defined in Food Lover’s Companion
“This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is popular in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake.”
Risotto as defined in Food Lover’s Companion
“An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with saffron. The use of Italian Arborio Rice is traditional in the preparation of risotto.”
Roulade as defined in Food Lover’s Companion
“The French term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. The term roulade also refers to a soufflé-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.”
Roux as defined in Food Lover’s Companion
“A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux- white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It’s cooked to a deep golden brown and used for rich, dark soups and sauces. Cajun and Creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like Gumbo.”
Royal Icing as defined in Food Lover’s Companion
“An icing made of confectioners’ sugar, egg whites and a few drops of lemon juice. It hardens when dry, making it a favorite for durable decorations (such as flowers and leaves) and ornamental writing. Royal icing is often tinted with food coloring.”
Rutabaga as defined in Food Lover’s Companion
“This cabbage-family root vegetable resembles a large (3-5 inches in diameter) turnip and, in fact, is thought to be a cross between a cabbage and turnip. The name comes from the Swedish rotabagge, which is why this vegetable is also called a Swede or Swedish turnip. Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a cruciferous vegetable, contain small amounts of vitamin A and C.”
“This red-leafed Italian chicory is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to butterhead lettuce. The leaves of Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.”
Ragout as defined in Food Lover’s Companion
“A derivative of the French verb ragouter, meaning to “stimulate the appetite,” ragout is a thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.”
Remoulade as defined in Food Lover’s Companion
“This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.”
Rice as defined in Food Lover’s Companion
“This ancient and venerable grain has been cultivated since at least 5000 BC, and archaeological explorations in China have uncovered sealed pots of rice that are almost 8,000 years old. Today, rice is a staple for almost half the world’s population- particularly in parts of China, India, Indonesia, Japan and Southeast Asia. The 7,000-plus varieties of rice are grown in one of two ways. Aquatic rice (paddy-grown) is cultivated in flooded fields. The lower-yielding, lower- quality hill-grown rice can be grown on almost any tropical or subtropical terrain. The major rice-growing states in the United States are Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. Rice is commercially classified by its size-long-, medium- or short-grain. The length of long-grain rice is four to five times that of its width. There are both white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic varieties in the long-grain category is the perfumy East Indian Basmati Rice. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. This variety (also called pearl rice and glutinous rice, though it’s gluten-free) is preferred in the Orient because it’s easy to handle with chopsticks. Italian Arborio Rice- used to make creamy risottos- and the Japanese Mochi are also varieties of short-grain rice. Medium-grain rice, as could be expected from its name, has a size and character between the other two. It’s shorter and moister than long-grain and generally not as starchy as short-grain. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Rice can be further divided into two other broad categories- brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. The presence of the bran means that brown rice is subject to rancidity, which limits its shelf life to only about 6 months. It also takes slightly longer to cook (about 30 minutes total) than regular white long-grain rice. There is a quick brown rice (which has been partially cooked, then dehydrated) that cooks in only about 15 minutes, and an instant brown rice that takes only 10 minutes. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel’s heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Talc-coated rice is white rice that has a coating of talc and glucose, which gives it a glossy appearance. The coating acts as a preservative and the practice was once widely used to protect exported rice during long sea voyages. Today coated rice (which is clearly labeled as such) is available only in a few ethnic markets, usually those specializing in South American foods. It must be thoroughly rinsed before being cooked, as there is a chance that the talc can be contaminated with asbestos. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. It only takes a few minutes to prepare but delivers lackluster results in both flavor and texture. Rice bran, the grain’s outer layer, is high in soluble fiber and research indicated that, like oat bran, it’s effective in lowering cholesterol. Rice should be stored in airtight container in a cool, dark, dry place. White rice can be stored this way almost indefinitely, brown rice up to 6 months. The life of the latter can be extended considerably by refrigeration. Rice can be prepared a multitude of ways, the method greatly depending on the type of rice. Consult a general cookbook for cooking directions. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contain calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients.”
Ricotta as defined in Food Lover’s Companion
“This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is popular in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake.”
Risotto as defined in Food Lover’s Companion
“An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with saffron. The use of Italian Arborio Rice is traditional in the preparation of risotto.”
Roulade as defined in Food Lover’s Companion
“The French term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. The term roulade also refers to a soufflé-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.”
Roux as defined in Food Lover’s Companion
“A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux- white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It’s cooked to a deep golden brown and used for rich, dark soups and sauces. Cajun and Creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like Gumbo.”
Royal Icing as defined in Food Lover’s Companion
“An icing made of confectioners’ sugar, egg whites and a few drops of lemon juice. It hardens when dry, making it a favorite for durable decorations (such as flowers and leaves) and ornamental writing. Royal icing is often tinted with food coloring.”
Rutabaga as defined in Food Lover’s Companion
“This cabbage-family root vegetable resembles a large (3-5 inches in diameter) turnip and, in fact, is thought to be a cross between a cabbage and turnip. The name comes from the Swedish rotabagge, which is why this vegetable is also called a Swede or Swedish turnip. Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a cruciferous vegetable, contain small amounts of vitamin A and C.”
Make-Ahead Tiramisu
Make-Ahead Tiramisu
By: Kraft Philadelphia Holiday Desserts
2 Tablespoons instant coffee
¼ cup boiling water
32 Nilla wafers
1 tub (8oz) cream cheese
¼ cup powdered sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 cup fresh raspberries (optional)
1 teaspoon unsweetened cocoa powder
Stir coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tablespoon coffee.
Add 2 Tablespoons of the remaining coffee gradually to cream cheese in mixing bowl, beating until well blended. Add sugar; mix well. Stir in Cool Whip; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
Refrigerate overnight. Top with raspberries (optional) just before serving; sprinkle with cocoa powder.
By: Kraft Philadelphia Holiday Desserts
2 Tablespoons instant coffee
¼ cup boiling water
32 Nilla wafers
1 tub (8oz) cream cheese
¼ cup powdered sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 cup fresh raspberries (optional)
1 teaspoon unsweetened cocoa powder
Stir coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tablespoon coffee.
Add 2 Tablespoons of the remaining coffee gradually to cream cheese in mixing bowl, beating until well blended. Add sugar; mix well. Stir in Cool Whip; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
Refrigerate overnight. Top with raspberries (optional) just before serving; sprinkle with cocoa powder.
Peanut Butter Cup Pie
Peanut Butter Cup Pie
By: Kraft Philadelphia Holiday Desserts
1 pkg (8oz) cream cheese, softened
½ cup plus 1 Tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg (3.4oz) vanilla flavor instant pudding
2 ½ cups thawed Cool Whip whipped topping, divided
1 Oreo Pie Crust (6oz)
3 squares semisweet chocolate
Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
Meanwhile, microwave remaining Cool Whip and chocolate in microwavable bowl on High for 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable bowl 30 seconds; stir. Drizzle over pie. Refrigerate for 4 hours or until firm.
Serves 8
By: Kraft Philadelphia Holiday Desserts
1 pkg (8oz) cream cheese, softened
½ cup plus 1 Tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg (3.4oz) vanilla flavor instant pudding
2 ½ cups thawed Cool Whip whipped topping, divided
1 Oreo Pie Crust (6oz)
3 squares semisweet chocolate
Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
Meanwhile, microwave remaining Cool Whip and chocolate in microwavable bowl on High for 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable bowl 30 seconds; stir. Drizzle over pie. Refrigerate for 4 hours or until firm.
Serves 8
Striped Delight
Striped Delight
By: Kraft Philadelphia Holiday Desserts
35 Oreo cookies
8 Tablespoons butter, melted
1 pkg (8oz) cream cheese, softened
¼ cup sugar
2 Tablespoons cold milk
1 tub (12oz) Cool Whip whipped topping, thawed, divided
2 pkg (3.9oz each) chocolate instant pudding
3 ¼ cups cold milk
Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 9x13 glass baking dish. Refrigerate until ready to use.
Whisk cream cheese, sugar and 2 Tablespoons milk in mixer with whisk attachment until well blended. Stir in 1 ¼ cups Cool Whip; spread over crust.
Beat pudding mixes and 3 ¼ cups milk with whisk for 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate for 4 hours.
By: Kraft Philadelphia Holiday Desserts
35 Oreo cookies
8 Tablespoons butter, melted
1 pkg (8oz) cream cheese, softened
¼ cup sugar
2 Tablespoons cold milk
1 tub (12oz) Cool Whip whipped topping, thawed, divided
2 pkg (3.9oz each) chocolate instant pudding
3 ¼ cups cold milk
Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 9x13 glass baking dish. Refrigerate until ready to use.
Whisk cream cheese, sugar and 2 Tablespoons milk in mixer with whisk attachment until well blended. Stir in 1 ¼ cups Cool Whip; spread over crust.
Beat pudding mixes and 3 ¼ cups milk with whisk for 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate for 4 hours.
Sun-Dried Tomato and Garlic Dip
Sun-Dried Tomato and Garlic Dip
By: Kraft Philadelphia Holiday Desserts
1 (8oz) cream cheese
½ cup mayonnaise
½ cup sun-dried tomatoes packed in oil, drained, chopped
2 Tablespoons finely chopped fresh chives
1 clove garlic, minced
1 teaspoon black pepper
Mix all ingredients until well blended.
Serve with cut up fresh vegetables or crackers if desired.
*The longer you leave this dip in the refrigerator, the better the flavor. This dip can be made up to 24 hours in advance!
By: Kraft Philadelphia Holiday Desserts
1 (8oz) cream cheese
½ cup mayonnaise
½ cup sun-dried tomatoes packed in oil, drained, chopped
2 Tablespoons finely chopped fresh chives
1 clove garlic, minced
1 teaspoon black pepper
Mix all ingredients until well blended.
Serve with cut up fresh vegetables or crackers if desired.
*The longer you leave this dip in the refrigerator, the better the flavor. This dip can be made up to 24 hours in advance!
Tuesday, February 9, 2010
Whoopie Pies
Whoopie Pies
Cakes:
2 cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
8 Tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 teaspoon vanilla
1 cup buttermilk
Filling:
12 Tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1 ¼ cups confectioners’ sugar
1 ½ teaspoons vanilla
1/8 teaspoon salt
2 ½ cups Marshmallow Fluff
For the cakes adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 convection oven. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula give patter final stir.
With a large Ziploc bag fill with batter. Cut tip and pipe onto cookie shapes circulating as you go to make a circle. Bake until cakes spring back when pressed, 15-18 minutes. Cool completely on baking sheets for at least 1 hour.
For the filling with an electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. Bowl can be wrapped and refrigerated up to 2 days.
Dollop 1/3 cup filling on center of flat sides of cakes. Top with flat side of remaining cakes and gently press until filling spreads within an edge of the cake. Serve. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Cakes:
2 cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
8 Tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 teaspoon vanilla
1 cup buttermilk
Filling:
12 Tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1 ¼ cups confectioners’ sugar
1 ½ teaspoons vanilla
1/8 teaspoon salt
2 ½ cups Marshmallow Fluff
For the cakes adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 convection oven. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula give patter final stir.
With a large Ziploc bag fill with batter. Cut tip and pipe onto cookie shapes circulating as you go to make a circle. Bake until cakes spring back when pressed, 15-18 minutes. Cool completely on baking sheets for at least 1 hour.
For the filling with an electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. Bowl can be wrapped and refrigerated up to 2 days.
Dollop 1/3 cup filling on center of flat sides of cakes. Top with flat side of remaining cakes and gently press until filling spreads within an edge of the cake. Serve. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Culinary Definitions (Part 5):
Nori as defined in Food Lover’s Companion
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
Shaking up Smoothies!!!
Shaking up Smoothies!!!
Mix all ingredients in blender until smooth…Makes 5-6 cups per smoothie recipe below….
Very Berry Smoothie
2 cups frozen mixed berries
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Pina Colada
2 cups frozen pineapple chunks
2 small bananas, roughly chopped
1 ½ cups plain yogurt
1 cup unsweetened coconut milk
2 Tablespoons honey
The Elvis
3 medium bananas, roughly chopped
¼ cup creamy peanut butter
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Creamsicle
1 (12oz) can frozen orange juice concentrate
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup orange juice
1 teaspoon vanilla
Takes Two to Mango
2 cups frozen mango
2 small bananas, roughly chopped
1 ½ cups plain yogurt
¾ cup pineapple juice
2 Tablespoons honey
Strawberry Cream Pie
2 cups frozen strawberries
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup apple juice
2 Tablespoons honey
1 teaspoon vanilla
Chocolate-Covered Cherries
2 cups frozen cherries
2 small bananas, roughly chopped
1 ½ cups plain yogurt
½ cup apple juice
¼ cup chocolate syrup
Mix all ingredients in blender until smooth…Makes 5-6 cups per smoothie recipe below….
Very Berry Smoothie
2 cups frozen mixed berries
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Pina Colada
2 cups frozen pineapple chunks
2 small bananas, roughly chopped
1 ½ cups plain yogurt
1 cup unsweetened coconut milk
2 Tablespoons honey
The Elvis
3 medium bananas, roughly chopped
¼ cup creamy peanut butter
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Creamsicle
1 (12oz) can frozen orange juice concentrate
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup orange juice
1 teaspoon vanilla
Takes Two to Mango
2 cups frozen mango
2 small bananas, roughly chopped
1 ½ cups plain yogurt
¾ cup pineapple juice
2 Tablespoons honey
Strawberry Cream Pie
2 cups frozen strawberries
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup apple juice
2 Tablespoons honey
1 teaspoon vanilla
Chocolate-Covered Cherries
2 cups frozen cherries
2 small bananas, roughly chopped
1 ½ cups plain yogurt
½ cup apple juice
¼ cup chocolate syrup
Lemon-Orange Cheesecake
Lemon-Orange Cheesecake
By: Leah Hughes
Crust:
2 cups graham cracker crumbs or 1 box vanilla wafer crushed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, melted
Filling:
2 (8oz) cream cheese, softened
1 cup granulated sugar
3 eggs
1 Tablespoon orange zest
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla
8oz sour cream
Heat oven to 325 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Spray bottom of pan with cooking spray. Combine all crust ingredients in medium bowl until moisetened. Press into bottom and 1 inch up sides of springform pan. Refrigerate while making filling.
Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar; beat 1-2 minutes or until combined, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in liqueur, lemon peel, orange peel and vanilla. Fold in sour cream. Pour into crust.
Place springform pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of springform pan. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cheesecake from water bath; cool on wire rack 45 minutes. Refrigerate at least 4 hours; ideally overnight. Store in refrigerator for up to 3 days.
Serves 8-12
By: Leah Hughes
Crust:
2 cups graham cracker crumbs or 1 box vanilla wafer crushed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, melted
Filling:
2 (8oz) cream cheese, softened
1 cup granulated sugar
3 eggs
1 Tablespoon orange zest
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla
8oz sour cream
Heat oven to 325 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Spray bottom of pan with cooking spray. Combine all crust ingredients in medium bowl until moisetened. Press into bottom and 1 inch up sides of springform pan. Refrigerate while making filling.
Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar; beat 1-2 minutes or until combined, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in liqueur, lemon peel, orange peel and vanilla. Fold in sour cream. Pour into crust.
Place springform pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of springform pan. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cheesecake from water bath; cool on wire rack 45 minutes. Refrigerate at least 4 hours; ideally overnight. Store in refrigerator for up to 3 days.
Serves 8-12
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