Food & Recipes

Pumpkin Cheesecake

Ingredients:

CRUST:

1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter, melted

FILLING:

2 (8 ounce) packages cream cheese, softened
¾ cup sugar
1 (16 ounce) can pumpkin
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
2 eggs

TOPPING:

2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves (optional)

DIRECTIONS:

1.  Combine crust ingredients.  Press into bottom of a 9 inch springform pan; chill.

2.  For filling, beat cream cheese and sugar in a large mixing bowl until well blended.  Beat in pumpkin, spices and salt.  Add eggs, one at a time, beating well after each.  Pour into crust.  Bake at 350 degrees F for 50 minutes.

3.  Meanwhile, for topping, combine sour cream, sugar and vanilla.  Spread over filling; return to the oven for 5 minutes.  Cool on rack; chill overnight.  Garnish each slice with a pecan halve.
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Frittata Primavera

INGREDIENTS

3/4 pound fresh asparagus, trimmed, cut into 1-inch lengths
1/3 cup chopped red peppers
8 eggs
3 green onions, chopped
2 tablespoons water
1/2 teaspoon salt
4 ounces PHILADELPHIA Cream Cheese, cuto into small pieces
1/2 teaspoon Italian Seasoning

Heat oven to 350 degrees F.

Cook and stir vegetables in 10-inch skillet on medium-high heat 3 minutes, or until crisp-tender.

Beat eggs, water, salt and Italian Seasoning in medium bowl with whisk until well blended.  Transfer mixture to 9 inch x 9 inch baking dish that has been sufficiently buttered.  Drop cream cheese cubes in mixture.

Bake 30 minutes or until frittata is puffed and golden brown.
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Rosemary BBQ Sauce

INGREDIENTS

1 - 15 oz. can of tomato sauce
1 cup catsup
1/2 cup olive oil
4 tablespoons Worcestershire sauce
1/2 cup of red wine vinegar
1/2 cup of dry red wine
1/2 cup brown sugar
2 tablespoons fresh rosemary leaves
2 large cloves garlic, minced
1 teaspoon freshy thyme
1 medium onion, chopped
1 green pepper, chopped

In a 2 qt. saucepan, saute the onion and green pepper in one tablespoon of olive oil over medium heat.  When the onion is translucent, add the remaining incredients and slowly bring to the boil.  Simmer for 20 minutes, then let cool.  For a smooth sauce, strain before using.

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Avocado Corn Salsa

INGREDIENTS

2 medium avocados, diced
2 - 8 oz. canned corn, drained
1 pint quartered grape tomatoes
2 tablespoon chopped fresh cilantro
4 teaspoons lime juice
1/2 teaspoon kosher salt

Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl.

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Simple Cheese Souffle

INGREDIENTS

Parmesan Cheese, finely grated
4 egg whites
3 egg yolks
3 tablespoons butter, melted
3 tablespoons flour
1 cup milk
7 tablespoons gruyere, grated

1.  Preheat oven to 400 degrees.  Butter a 7" souffle dish and then toss finely grated parmesan cheese over the butter.

2.  Using a whisk, or an electric mixer fitted with the whisk attachment, whip the egg whites until they form stiff peaks.  Then, in a separate bowl, beat the yolks until they are smooth.

3.  Melt the butter over low heat.  Add the flour to melted butter and blend with a whisk.  Add the milk and keep stirring the mixture until it is thickened and smooth.  Bring to a boil and then remove from the heat.

4.  Once the mixture is off the heat add in the cheese and egg yolks.  Then fold the stiff egg whites into the white sauce and pour the completed mixture into the buttered souffle dish.

5.  Bake at 400 degrees for 25-30 minutes, or until the souffle has risen and set (it is no longer watery looking in the center and the edges are slightly browned.)  Serve immediately and enjoy!

Makes one (1), 7" souffle.
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Italian Meringue Drops

INGREDIENTS

2-2/3 cups sugar
9 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
3 tablespoons plus 2-1/4 teaspoons coffee extract
2 teaspoons chocolate extract
12 ounces best-quality bittersweet chocolate, coarsely chopped
1-1/2 teaspoons canola oil
2 teaspoons unsweetened Dutch-process cocoa powder

1.  Preheat oven to 175 degrees.  Bring sugar and 2/3 cup water to a boil in a small saucepan.  Swirl pan to dissolve sugar.  Wash down sides with a wet pastry brush to prevent crystals from forming.  Boil until syrup registers 238 degrees on a candy thermometer

2.  Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar.  Raise speed to medium-high.  Beat until stiff (but not dry) peaks form.

3.  With mixer running, slowly pour in hot sugar syrup.  Raise speed to high.  Beat until cooled, about 10 minutes.  Place one-third of meringue in each of 2 bowls.  Fold vanilla into 1 bowl.  Fold 3 tablespoons coffee extract into other bowl.  Sift cocoa over the mixer bowl; add chocolate extract and remaining 2-1/4 teaspoons coffee extract, and beat on high speed until combined.

4.  Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with parchment, spacing about 3/4 inch apart.  Bake until hard to the touch but not browned, 5 hours or overnight.  Transfer meringues to wire racks; let cool completely.  Meringues can be stored in airtight containers up to 1 week.

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.  Remove from heat.  Stir in oil.  Dip bottoms of meringues in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.
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My personal notes:

I did not realize until I started making these that this recipe makes about 400 meringues.

I used a small copper bottom Revereware saucepan and melted the sugar and water over medium heat until it reached 238 degrees.  I did not need to use the pastry brush to wipe down the sides to prevent crystals from forming.

I did not use a stand mixer with the whisk attachment, but rather used a hand mixer with the whisk attachments and a very large stainless steel bowl.  Make sure your bowl is completely clean and dry and leave it in the refrigerator to cool for about an hour before you mix the egg whites.  I also separated the egg whites and placed them in a glass bowl and covered them with cling wrap and placed them back in the refrigerator for about an hour before I mixed them.

The coffee and chocolate extracts were difficult to find.  I found them at Shopper's Food Warehouse.  You can also order them online.

As for piping them onto the baking sheet, I have a 1/2-inch plain round tip, but like most of us, I only have one.  I used Wilton disposable plastic decorating bags, so I filled the bags with meringue and then cut a 1/2-inch opening in each bag.  It works the exact same.  There is no need to run out and buy three 1/2-inch plain round tips.

Remember also that these will be in the oven for at least 5 hours.  That's a long time, so if you are preparing other things, you will need to plan your time accordingly.

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Halloween Chex Mix

Since this was such a huge hit with everyone in my world this year, I thought I would share it with my readers.  So here goes.

INGREDIENTS

8  oz white chocolate baking bars, coarsely chopped
4  cups Corn Chex® or Rice Chex® cereal
2  cups bite-size pretzel twists
½ cup raisins
1  cup candy corn
¼ cup Betty Crocker® orange and black candry decors

1.  In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2.  Gently stir in cereal, pretzels and raisins until evenly coated.  Stir in candy corn and decors.

3.  Spread on waxed paper or foil until cool and chocolate it set, about 30 minutes.  Break into chunks.
     Store loosely covered.

     Makes 18 servings (½ cup each)
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Dill and Shrimp Salad

INGREDIENTS

3 pound cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
white pepper to taste

1.  In a large bowl, combine the shrimp, lemon juice, lime juice, celergy, onion, dill, mayonnaise, and pepper.  Mix well and refrigerate.

Serves 8

NOTE:  Make sure to use white pepper, found in the spice section of your grocery.  I prefer the flavor of it to black pepper in this recipe.  Black pepper has a biting, hot flavor suitable to seasoning an immense variety of foods. White pepper is more subtle in heat and more practical in lighter colored dishes where black specks would be unappealing.  Such is the case here.

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Chunky Macaroni Salad

INGREDIENTS

 

1 pound cooked macaroni, drain and rinse well (measure before cooking)
1 cup mayonnaise
1 cup ranch style salad dressing
1 tbsp dijon mustard
1 tsp salt
White pepper to taste
1 large cucumber, peeled and large chopped (cut cucumber into 1/2 slices and then quarter each slice)
1/2 large vidalia onion, large chopped
4 - 5 cups fresh tomatoes, large chopped
1/2 diced red pepper
1/2 diced yellow pepper

Cook pasta as directed on package.  Drain and rinse with cold water.  Once the pasta is completely drained, add the mayonnaise, ranch style dressing, mustard, salt and pepper.  Combine thoroughly.  Add the chopped vegetables and combine thoroughly with a large spoon.  Cover and place in refrigerator for one hour before serving.

Optional:  Sprinkle bacon pieces on top before serving.

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Cheddar & Spinach Souffle

INGREDIENTS

3 tbsp unsalted butter, plus extra for greasing dish
1/2 cup finely grated parmesan cheese, plus extra for sprinkling
3 tbsp all-purpose flour
1 cup scalded milk
1/4 tsp nutmeg
1/8 tsp cayenne pepper
1/8 tsp cream of tartar
Kosher salt and freshly groun black pepper
4 extra large egg yolks, room temperature
5 extra large egg whites, room temperature
1/2 cup grated Cheddar cheese, lightly packed
1 pkg from chopped spinach, defrosted and squeezed dry

Preheat oven to 400 degrees.  Butter the inside of the souffle dish and completely cover inside with parmesan.  Place clean and completely dry mixing bowl in refrigerator.

Melt butter over low heat.  Stir in the flour and cook, stirring constantly, for 2 minutes.  Remove from heat and whisk in scalded milk, nutmeg, cayenne,1/2 tsp salt and 1/4 tsp pepper.  Cook over low heat, whisking constantly, for 1 minute until smooth and thick.

While still hot, whisk in egg yolks, one at a time.  Then stir in the cheddar cheese, 1/4 cup parmesan and the spinach and transfer to a large mixing bowl.

Remove mixing bowl from refrigerator,  Put egg whites, cream of tartar, and a pinch of salt in the mixing bowl and whisk with an electric mixer fitted with the whisk attachment.  Beat on low for 1 minute, medium for 1 minute and high until firm, glossy peaks form.

Whisk on quarter of the egg whites into the cheese sauce and the fold in the rest by hand.  Pour into the souffle dish and place on the middle rack of the oven.  Turn the temperature down to 375 degrees and bake for 20 to 35 minutes until puffed and brown.  Serve immediately.

Serves 3-4.

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