Cafe Lynnylu Recipes

Fig Preserves

2009-08-23T10:36:00.000-07:00

4 pounds fresh figs
4 pounds sugar
2 lemons, sliced thin and seeded
3/4 cup water

Wash, drain and stem figs. Bring water and sugar to a boil. Reduce heat, simmer 5 minutes. Add figs and lemon slices. Cook about an hour on medium heat, stirring occasionally to keep mixture from sticking to bottom of pot. Pour into clean, hot jars, seal and process 15 minutes in a water bath.Makes about 3 pints.

Blue Cornmeal, Dried Blueberry and Piñon Biscotti

2009-08-20T14:55:00.001-07:00

2 large eggs
2/3 cup sugar (4 3/4 oz)
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1-1/4 cups all-purpose flour
3/4 cup blue cornmeal
1 cup piñon (pine nuts) (4 1/4 oz)
1 cup dried blueberries (5 oz)

Preheat oven to 350°F. Line a large baking sheet (18x 13-inch) with parchment paper. In a medium bowl, beat the eggs, sugar, baking powder, and vanilla until creamy looking. When properly beaten, the egg/sugar mixture will be thick and lemon colored and drop in a ribbon from the beater.

Lower the mixer speed and add the flour and blue cornmeal, beating gently until incorporated. Stir in dried blueberries and pine nuts. Dough will be very wet. Transfer the dough to the prepared baking sheet and shape into a rough log about 14 inches long, 2 1/2 inches wide and about 3/4 inch thick. Smooth the top of the dough with a wet dough scraper.

Bake the dough for 25 minutes. With dried fruit and nuts, it may be necessary to bake an additional 5-10 minutes. Remove from oven and let cool on pan from 5-25 minutes. I let mine cool about 15 minutes. Spray with the water as in pointer step 1 (below). Let stand 5 minutes. This will soften the crust to make slicing easier.

Reduce oven temperature to 325 degrees F. Wait 5 minutes, then cut the biscotti on the diagonal into 3/4 inch slices using a serrated knife and straight up and down motions.(Pointer Step 2) If you slice the biscotti wider at the top than the bottom, they will topple over while baking the second time.

Set the biscotti upright on the prepared baking sheet 1/2 inch apart so the air can circulate.(Pointer Step 3) Bake for 25 minutes. Remove from the oven and transfer to a rack to cool. Store in an airtight container to preserve their texture. If the biscotti aren't as hard as you like, store uncovered overnight to continue drying. Biscotti can be stored at room temperature for two weeks; for longer storage, wrap airtight and freeze. Yield 14-16.

Here are three important steps to guarantee success in baking and cutting the biscotti-

1. To keep the biscotti from crumbling after the first baking, spritz the baked dough lightly, but thoroughly with water taking care to cover the sides and the top. Let stand 5 minutes before slicing. This is an important step especially if your biscotti contains nuts and fruits.

2. When cutting the biscotti for the second bake, use a serrated knife and cut with a straight up and down motion. This steps ensures that the biscotti will stand up for the second bake.

3. Instead of flipping the biscotti over to bake a third time, stand them up on the prepared baking sheet so the air can circulate around them as they bake.

Applesauce Spice Bars

2009-08-16T04:40:00.000-07:00

from Baking: From My Home to Yours, by Dorie Greenspan

For the Bars:
1-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
1 stick (8 tbsp) unsalted butter
1 cup (packed) light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
1 tbsp applejack, brandy, or dark rum (optional)
1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
1/2 cup plump, moist raisins (dark or golden)
1/2 cup chopped pecans

For the Glaze: (Double this for a thicker icing)
2-1/2 tbsp heavy cream
1/3 cup (packed) light brown sugar
2-1/2 tbsp unsalted butter
1 tsp light corn syrup
1/2 tsp pure vanilla extract

Getting Ready:
Center a rack in the oven and preheat the oven to 350F. Butter a 9x13-inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

To Make the Bars:
Whisk together the flour, baking powder, baking soda, spices and salt.

In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you're using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 23 to 25 minutes, or until the bars just start to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

To Make the Glaze:
In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the man over medium heat and bring the mixture to a boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.

Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let them cool to room temperature before you cut them.

Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

Yield: 32 Bars

Storing: These will keep for about 3 days at room temperature. Because of the glaze, they cannot be frozen.

Pasta with Zucchini, Yellow Squash and Toasted Almonds

2009-08-05T11:22:00.000-07:00

Ingredients
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine or fettuccine
1 1/2 teaspoon minced fresh garlic
1 1/2 cups chopped zucchini (about 1/2 pound)
1 1/2 cups chopped yellow squash (about 1/2 pound)
3/4 cup chicken broth
3 tablespoons chopped fresh basil, divided
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
3 tablespoons sliced almonds, toasted

Combine cherry tomatoes, shallots,thyme lime juice, salt, pepper and sugar in a medium bowl. Add 2 teaspoons oil, toss to coat.

Cook pasta according to package directions. Drain well.

Heat a large nonstick skillet over medium-high heat. Add remaining one tablespoon oil to pan. Add garlic to pan, saute 30 seconds. Add zucchini and yellow squash, saute 3 minutes or until crisp tender. Add broth, bring to a simmer. Stir in pasta and 1 1/2 tablespoons basil. Toss well.

Remove from heat, stir in tomato mixture. Place 1 1/2 cups pasta mixture in each bowl, top with remaining basil. Sprinkle each serving with 1 1/2 tablespoons basil, top with cheese and toasted almonds.

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Skidaway Island Shrimp and Grits

2009-08-03T11:29:00.000-07:00

Serves 4.
Ingredients

Grits
4 cups chicken broth
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup stone ground grits, such as Bob's Red Mill brand.

Shrimp Topping
1 1/2 links(about 8 ounces) andouille sausage, cut into 1/4-inch-thick slices
4 ounces smoked ham, chopped
2 tablespoons unsalted butter
1/2 pound large shrimp, peeled and deveined
2 tablespoons mild tomato salsa
1/4 teaspoon minced garlic

To Garnish
1/2 cup sliced green onions
Pinch of Southwest seasoning, purchased or recipe below

Make Grits
Bring chicken broth, salt and butter to a boil in a heavy saucepan. Whisk in grits and simmer on low, covered, stirring frequently, until grits have thickened, about one hour. Stir in cream and remove from heat.

Make Topping
Cook andouille and ham in 1/2 tablespoon butter in a heavy skillet over medium heat, stirring until ham is golden, about 3 minutes. Transfer to plate with slotted spoon. Add 1/2 tablespoon butter to skillet and heat. Add 1 tablespoon butter to skillet and cook shrimp, turning until cooked through, about 3 minutes. Stir in sausage, ham and 2 tablespoons salsa. Cook, scraping up brown bits, until heated through. Season with salt and pepper to taste.

To Serve
Divide grits among 4 bowls, top with shrimp mixture. Garnish with sliced green onion and a pinch of Southwest seasoning.

Southwest Seasoning

Ingredients:
Makes 1/2 cup.
2 tablespoons ancho chili powder
1/2 teaspoon chipotle chile powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon freshly ground black pepper

Combine all ingredients thoroughly.

Back to Cafe Lynnylu

Barbecue Chicken Pizza

2009-08-02T11:55:00.000-07:00

Bread Machine Pizza Dough
Makes one 12-14 inch crust

3/4 cup water (80-90ºF)
2 tablespoons oil
2 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons bread machine yeast

In order of ingredients, add ingredients to bread machine pan. Process on the dough cycle. When finished, remove dough from machine and place on lightly floured surface. Knead one minute and let rest, covered 15 minutes.

Roll dough into desired shape. One hour before baking pizza, place pizza stone in oven and preheat oven to 500°F.

Pizza Ingredients
1 1/2 cups leftover roast chicken
1/3 cup barbecue sauce plus 2 tablespoons
1 cup canned black beans, rinsed and drained
1 large jalapeno pepper, sliced
2 ripe plum tomatoes, thinly sliced
1 1/2 cups shredded Monterey Jack cheese

For Garnish
3 green onions, thinly sliced
1/2 avocado, sliced
2 tablespoons sour cream

Combine roast chicken and 2 tablespoons barbecue sauce. Spread the remaining barbecue sauce over rolled out pizza dough. Distribute 1/2 cup cheese over dough. Lay chicken over the cheese. Distribute the black beans over the chicken. Sprinkle remaining cheese over the pizza. Lay tomato and jalapeno slices over the top. Place pizza on stone and cook until cheese is bubbling and crust is crisp, 10-15 minutes.

Vanilla Ice Cream

2009-07-28T12:20:00.000-07:00

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup sugar

Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod or if you are using vanilla extract, stir it in now.

Refrigerate the custard until chilled before churning it into the ice cream.

Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Makes about 1 quart.

Serving: If the ice cream is very firm, allow it to sit on the counter for a few minutes before scooping or warm it in a microwave oven using 5-second spurts of heat.

Storing: Packed tightly in a covered container, the ice cream will keep in the freezer about 2 weeks

Playing Around

You can flavor the custard before it gets churned into ice cream and/or toss crunchies and other goodies into the ice cream a minute or so before it fully churned.

Mint Chocolate Chunk Ice Cream

Before you refrigerate the custard, stir in 3/4-1-1/2 teaspoons pure mint extract or oil. Start with 3/4 teaspoon of extract(or just a few drops of oil), taste and then add more a little at a time, remembering that freezing will tone down the flavor. Just before you finish churning the ice cream, toss in up to 6 ounces of semi-or bittersweet chocolate, coarsely chopped (or use up to 1 cup store-bought mini chocolate chips.

Honey-Vanilla Ice Cream

Heat 1/3 cup honey with the milk and cream, reduce the sugar to 1/2 cup.

Cinnamon Ice Cream

Reduce the vanilla to 1/2 vanilla bean or 1 teaspoon extract and whisk 1 tablespoon ground cinnamon in with the yolks and sugar. Or, if you'd like to use stick cinnamon, toss 2 cinnamon sticks into the milk and cream and infuse for 30 minutes.

Crunchy Ice Cream

You can add up to 1 cup chocolate chips, caramel bits, chopped-up candy bars, chopped toasted nuts, candied nuts, buttered pecans or liqueur-flamed or steeped dried fruits. The dried fruits must be steeped in liqueur or at least plumped in some liquid or the fruits will freeze too hard.

Swirled Ice Cream

After the ice cream has been churned, you can spoon it into a big bowl, pour over swirlables-for instance, jam, chocolate syrup or dulce de leche-and marble them into the ice cream with a sturdy rubber spatula or wooden spoon.

Shrimp Salad on Naan

2009-07-26T12:44:00.000-07:00

1 small carrot, peeled and shredded
2 teaspoons rice wine vinegar
1/2 pound small shrimp, cooked or large shrimp, cooked and chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon low-fat yogurt
1-1/2 teaspoons fresh lime juice
pinch of salt
pinch of cayenne pepper
1 large naan or 2 small naan
4 very thin cucumber slices
Chopped romaine

Combine carrot and vinegar in a small bowl, set aside. In a medium bowl, ombine cilantro, green onion, mayonnaise, yogurt,lime juice, salt, cayenne. Add shrimp and mix to combine.
Wrap naan in aluminum foil and place in a preheated 350°F oven to warm for 8-10 minutes.

To assemble-Place large naan on plate, lay chopped romaine on lower half of naan, mound with shrimp salad, top with shredded carrot and cucumber. Garnish with cilantro sprig.
Fold top half over filling and secure with a wooden pick.

Succotash

2009-07-23T12:50:00.000-07:00

2 cups fresh, shelled butter or baby lima beans
3 large ears of corn, about 2 cups
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 cup heavy cream
1/3 cup minced country ham

1. Place butter beans in large saucepan. Cover with water; add about 3/4 teaspoon of kosher salt. Bring to boiling. Skim surface until clear. Reduce heat to medium;cook partially covered, 30-40 minutes, until tender. Strain beans in a sieve. Set aside.

2. Shuck corn. Remove silks. Scott suggests you use a clean terry kitchen cloth gently rubbing corn to do this. Using a sharp knife, cut corn kernels from cobs.

3. In a large skillet, heat unsalted butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and freshly ground pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Adjust seasonings. Cook 1 minute more, taking care not to overcook the corn and beans.

4. Add heavy cream and country ham. Cook just until heated through and slightly reduced. Season to taste.

Blueberry Blanc Manger

2009-07-21T12:58:00.000-07:00

Raspberry or Blueberry Blanc-Manger
from Baking: From My Home To Yours

Makes 6 servings

1 1/2 cups cold heavy cream

3/4 cup whole milk

3/4 cup ground almonds

1/2 cup sugar

1 1/4-ounce packet unflavored gelatin

3 tablespoons cold water

2 teaspoons pure vanilla extract

1 cup raspberries (or assorted berries), or soft fruit cut into small pieces

Raspberry Coulis, for serving (optional)

Have an 8-x-2-inch round cake pan at hand. Fill a large bowl with ice cubes and cold water, and set out a smaller bowl that fits into this ice-water bath.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it holds soft peaks. Refrigerate while you prepare the rest of the dessert.

Put the milk, almonds and sugar in a small saucepan and bring to a boil over medium heat, stirring occasionally to make certain the sugar dissolves.

Meanwhile, put the gelatin and cold water in a microwave-safe bowl or a small saucepan. When the gelatin is soft and spongy, about 2 minutes, heat it in the microwave oven for 15 seconds, or cook it over low heat, to dissolve it. Stir the gelatin into the almond milk and remove the saucepan from the heat.

Pour the hot milk into the smaller reserved bowl and set the bowl in the icewater bath. Stir in the vanilla and continue to stir until the mixture is cool but still liquid — you don’t want the milk to jell in the bowl.

When you’ve cooled down the milk mixture, use a large rubber spatula to very gently fold in the cold whipped cream, followed by the berries. Spoon the blanc-manger into the pan and refrigerate until set, about 3 hours. (If it’s more convenient, you can keep the blanc-manger in the refrigerator overnight; just make sure it is not near anything with a strong odor.)

To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, wipe the pan dry and invert the blanc-manger onto a serving plate. Serve with the raspberry coulis, if desired.

SERVING: The blanc-manger, which must be served cold, can be presented plain with no accompaniments, but it is particularly attractive and extra delicious when it is served with the raspberry coulis. It can also be served with additional fresh berries or a spoonful of fruit salad. Pineapple goes well with the sweet, shimmery cake, but because fresh pineapple reacts with gelatin, put it on the side of the serving plate, if you want to use it, not in the dessert.

STORING: The blanc-manger can be kept in the refrigerator overnight. Keep it well covered in its pan and unmold it at the last minute before serving.

PLAYING AROUND: There are two little things you can do to make your blanc-manger a dead ringer for a patisserie offering. One is to glaze the top of the cake with a thin gloss of jelly. If you want a clear gloss, use apple or quince jelly; for a pink glow, use red currant jelly. Whatever jelly you choose, bring a couple of tablespoons of the jelly to a boil with a splash of water — you can do this in a microwave oven or in a small pan over direct heat.

Using a pastry brush, spread a very thin layer of the jelly over the very cold cake (the cake must be fully set and cold before you put hot jelly on it).

Then, if the cake looks as if it may have melted a tad, just put it back in the fridge to chill a while before serving.

The second thing you can do is put the blanc-manger on a base: The traditional base is a thin disk of sponge cake — … any white or yellow cake, homemade or store-bought, would be good; just remember that you want a round that’s between 1/4 and 1/2 inch thick, not a whole layer. … If you decide to use a base, you should build the blanc-manger in a springform pan. Put the cake or baked dough layer on the bottom, then pour in the blanc-manger mixture and chill.

Watermelon and Raspberry Popsicles

2009-07-20T13:49:00.000-07:00

Makes 10 large popsicles.

5 cups seeded and diced watermelon
1 cup fresh or frozen raspberries, thawed
3/4 cup sugar
3 tablespoons fresh lime juice
2 tablespoons raspberry liqueur

Combine all ingredients in a blender;puree until smooth. Strain into a large bowl or measuring cup pressing on solids with a spatula to extract as much liquid as possible. Pour puree into desired molds, dividing equally. Freeze overnight. Can be prepared one week ahead. Keep frozen. When ready to serve, run some warm water over the molds to release pops.

Asian Chicken Salad

2009-07-15T14:03:00.000-07:00

2 wonton wrappers
Canola oil, for frying
2 tablespoons sliced or slivered almonds

Asian Sesame Dressing
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds, toasted
1 teaspoon red pepper flakes
3/4 cup canola or vegetable oil

Salad
4 cups loosely packed bite-size pieces romaine lettuce
1 tablespoon chopped fresh cilantro
3 ounces boneless, skinless chicken breasts, grilled and sliced thin
1 tablespoon sesame seeds

1. Preheat oven to 350°F.
2. Cut wonton wrappers into 1/4-inch strips
3. Heat about 2 inches of canola oil to 365°F in a heavy skillet.
4. Fry the wonton strips in the oil until they are crisp, about 30 seconds.
5. Spread the almonds out on a baking sheet. Toast them in the oven for 5 minutes, toss them around, and then toast for 5 minutes more. Remove from oven and let cool.
6. To make the dressing, in a bowl, mix together all of the ingredients except the canola oil. Use a wire whisk to blend well and then slowly drizzle in the oil to create an emulsion.
7. To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, grilled chicken and dressing.
8. Transfer to plates and top with the sesame seeds and almonds.

Serves 4.

Brioche Plum Tart

2009-07-14T10:10:00.000-07:00

From: Baking From my Home to Yours by Dorie Greenspan

1 1/2 teaspoons active dry yeast

1/3 cup whole milk, just warm to the touch

2 cups all purpose flour

3 tablespoons sugar

pinch of salt

5 tablespoons unsalted butter, melted and cooled

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

about 14 ripe plums, preferably italian prune plums

2 tablespoons coarsely chopped walnuts, almonds (I used pecans)

3 tablespoons sugar

1/4 cup plum jam (I used sour cherry with rhubarb)

To make brioche: Put the yeast and warm milk in the bowl of a stand mixer and stir until the yeast is dissolved. Add the rest of the ingredients to the bowl, and fit the mixer with the dough hook, if you have one. Working on low speed, mix for a minute or two, just to get the ingredients together. Increase the mixer speed to medium and beat for 7 - 10 minutes, stopping a few times to scrape down the bowl and the hook, until the dough is stretchy and fairly smooth. The dough will seem fairly thin, more like a batter than a dough, and it may not be perfectly smooth - that is fine.

Transfer the dough to a clean bowl, cover with plastic wrap and leave it in a warm place until nearly doubled in size, 30 - 40 minutes.

Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl again with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours. Then if you’ve got the time, leave the dough in the refrigerator overnight - it will be tastier for the wait.

To Make The Tart: This tart looks prettiest when it’s made in a fluted pan. You can use either a 9-inch metal tart pan with a removable base or a porcelain baking dish, the kind sometimes called a quiche pan. Generously butter the pan.

Press the chilled dough into the bottom of the pan and up the sides - don’t worry if it’s not even. Cover the pan loosely with plastic wrap and refrigerate for 30 minutes.

While the dough is in the refrigerator, prepare the filling. Halve and pit the plums. If you are using large plums, cut each half into 2 or 3 slices. Set aside. Toss the chopped nuts with the sugar and set aside.

Remove the tart pan from the fridge and push and press the dough up the sides of the pan. Spoon the jam onto the dough and spread it over the bottom. Arrange the plums cut side down in a concentric circles covering the jam. Scatter over the nut mixture, and cover the tart lightly with a piece of plastic wrap. Place the tart on a baking sheet lined with parchment or a silicone mat and let it rest in a warm place for 30 minutes.

Meanwhile, center a rack in the oven and preheat the oven to 425 degrees F.

Uncover the tart and bake for 20 minutes. Cover it loosely with a foil tent to prevent the crust from getting too dark, and continue baking for another 10 minutes, or until the fruit juices are bubbling and the crust is firm and beautifully browned - it will sound hollow when tapped. Transfer the tart to a rack to cool for at least 45 minutes before serving.

Chinese Dumplings/Potstickers

2009-06-14T10:23:00.000-07:00

Time: Prep for the filling takes about 30 minutes - longer if peeling and de-veining shrimp.

Chinese Dumplings/Potstickers

pork filling:
1 lb (450g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

OR

shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for worksurface

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough. Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.

Plum Tartlets From Original Recipe Parisian Apple Tartlet

2009-06-09T10:30:00.000-07:00

Parisian Apple Tartlet (pg. 319)
Source: Baking – From My Home to Yours by Dorie Greenspan

1 1/8″ thick, 4″ circle cold Puff Pastry (preferably all-butter; see note pg. 315*)
1/2 firm, sweet apple, such as Golden Delicious or Fuji, peeled and cored
Light brown sugar
1 tsp cold butter, cut into 3 pieces
1 tsp cinnamon (my addition)

Getting Ready:
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and put the pastry circle on the sheet.
Cut the apple half into 4 chunks and center the chunks on the pastry circle. Sprinkle the apple with 1-2 teaspoons brown sugar (and the teaspoon of cinnamon) – depending on how much sweetness you want – and dot with the bits of butter.
Bake the tartlet for about 25 minutes (the time will vary depending on how your apple bakes), until the pastry is deeply browned and puffed up around the apple and the apple can be easily pierced with the tip of a knife.
Transfer the baking sheet to a rack and let the tartlet cool – it’s great just a little warm and equally good at room temperature.

Chilled Fresh Peach Yogurt Soup

2009-06-08T10:41:00.000-07:00

2 lbs ripe peaches, peeled
2 cups peach nectar (Looza is a good brand)
2 tablespoons Meyer lemon simple syrup
1 1/2 cups 0% Greek yogurt
1/2 cup Rose or Riesling wine
1/8 teaspoon ground ginger

Fresh blueberries and fresh mint leaves for garnish

Place the 2 cups of peach nectar in a small saucepan, bring to a boil. Over medium heat,reduce the nectar by half, about 20 minutes. Cool completely, then chill until ready to use.

Cut the peeled peaches in half and remove pits. Chop into small cubes. Reserve 1/2 cup for garnish,cover and refrigerate. With remaining cubes, puree in a food processor until smooth. Pour the puree into a bowl and stir in the reduced peach nectar, yogurt, lemon simple syrup, ginger and the wine of choice. Blend well. Cover and chill at least 4 hours.

To serve, ladle soup in bowls and garnish with reserved peaches, blueberries and mint leaves.

Makes 4 servings.

Asian Peanut Butter Pesto Grilled Chicken

2009-06-08T10:36:00.000-07:00

1 whole boneless, skinless chicken breast (about 1 1/4 pounds), cut into thick strips
salt and pepper
2 tablespoons chopped mint leaves
3 tablespoons chopped cilantro leaves
2 garlic cloves, crushed
1/3 cup crunchy peanut butter
2 tablespoons fresh ginger root, chopped
pinch of sugar
1/4 cup vegetable oil
scallions, thinly sliced, for garnish
bamboo skewers, soaked for about an hour in cold water

Thread the chicken strips lengthwise onto the bamboo skewers. Season with salt and pepper.

In a food processor, combine mint and cilantro leaves, garlic cloves, peanut butter, ginger root, sugar and vegetable oil. Process until coarsely chopped. Spread half over chicken skewers. Cover and refrigerate for 2 to 3 hours. Refrigerate remaining pesto.

Preheat a gas grill on medium for 10 minutes, or a cast iron grill pan on the stove over medium heat for 5 minutes. Oil grill or if using a cast iron grill on the stove, add about a tablespoon of oil. Either way, grill chicken, turning frequently for 5-7 minutes.

Arrange on dish and serve with remaining pesto.

Cinnamon Squares

2009-06-02T10:48:00.000-07:00

From Baking: From My Home to Yours, by Dorie Greenspan

Cake
1 1/4 cups plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons ground cinnamon
1 1/2 teaspoons instant espresso powder
1 3/4 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup whole milk
2 large eggs
1/2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped, or 1/2 cup mini chocolate chips

Frosting
6 ounces bittersweet chocolate, finely chopped
2 1/2 tablespoons unsalted butter, cut into 4 pieces

Getting Ready: Center a rack in the oven and preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet.

To Make the Cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl.

In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, shiny batter.

Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.

Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

To Make the Frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)

Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side.

Playing Around
Cappuccino Squares: If you like the cappuccino flavor combination of coffee and cinnamon, you can easily switch the balance in this recipe by adding a jolt of coffee flavor to the batter. Just mix 1 tablespoon instant espresso into the milk and warm the milk in a microwave oven until it is hot enough to dissolve the coffee. Cool the milk and carry on.

Serving: Serve the cake as is or, if you'd like, with whipped cream, creme fraiche or sour cream.

Storing: Wrapped in plastic, the cake will keep at room temperature for 2 days. It can be frozen for up to 2 months, but it's best to put the cake in the freezer unwrapped and then, when the frosting is firm, to wrap it airtight; defrost, still wrapped, overnight in the refrigerator.

Rosemary Peach Spritzers

2009-05-30T10:52:00.000-07:00

Recipe From Martha Stewart Living

Ingredients

Serves 8

* 3/4 cup sugar
* 1 1/2 cups water
* 4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
* 4 sprigs rosemary, plus more for garnish
* Ice, for serving
* 4 cups cold white or rose wine
* 1 liter cold club soda

Directions

1. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
2. Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.