Bourbon, Orange and Ginger is a Food52 Finalist!!

My Bourbon, Orange and Ginger cocktail if a finalist in Food52's "Your Best Cocktail Contest".  Please take a moment to go to the link below, sign up or log in and vote.  I truly appreciate it!

https://food52.com/contests/374-your-best-cocktail

Apricot and Orange Pecan Bread

Make loaves of this and gift one to a friend ......

https://food52.com/recipes/31731-apricot-and-orange-pecan-bread

Strawberry - Orange Cheesecake with a Shortbread Cookie Crust

Take a look at what I made yesterday for Food52's Your Best Berry Contest:

https://food52.com/recipes/30044-strawberry-orange-cheesecake-with-a-shortbread-cookie-crust

Asian Pear and Burrata Salad with a Lemongrass Glaze

This weeks' contest theme at Whole Foods Market Cooking is lemongrass.  I made a salad of Asian pears, spinach, burrata cheese with a lemongrass syrupy glaze.  Made for a wonderful lunch for the two of us.

Here's the link to the recipe:

http://nyc.wholefoodsmarketcooking.com/recipes/14660_asian_pear_and_burrata_salad_with_a_lemongrass_glaze 

Apricot Phyllo Crisp

A number of years ago I caught an episode of " Everyday Food" where the host was making a spinach pie with a "tangled" phyllo crust on top.  What a terrific idea I thought, for those of us who are "phyllo challenged".  This week I wanted to make an apricot cobbler type dish and decided that this tangled topping would make and excellent Crisp.

Makes one 10 inch round baking dish

 For the apricots:
3/4 cups sliced almonds
3 Tbl butter
3 Tbl honey
4 Tbl granulated sugar
2 to 2  1/2 pounds apricots, pitted and sliced into 1/3 inch wedges
1 Tbl cornstarch
1 tsp almond extract

Place the sliced almonds in a large dry saute pan and over medium heat gently toast them. Remove from pan.
In the same pan melt the butter along with the honey and sugar.  Add all but 3 Tbl of the toasted almonds (reserved almonds will be for sprinkling over the finished Crisp)
Gently stir in the sliced apricots and sprinkle the cornstarch over again gently stirring over the heat for about one minute.  Off the heat stir in the almond extract and pour the mixture into a 10x10 inch baking pan or a 10 inch round baking dish with sides about 2 inches.

For the crisp phyllo topping:

8 ounces phyllo dough, thawed overnight in the fridge if purchased frozen.
4 Tbl butter, melted
2 Tbl granulated sugar
The prepared apricot mixture
Th 3 Tbl of reserved almonds
Confectioners sugar for dusting (optional)

Pre heat your oven to 350F.  open your package of phyllo but don't unroll it.  Lay the roll on a cutting board and with a sharp knife cut the roll in 1/2 inch pieces.
Toss the pieces of phyllo around to open the rolls and then pour the butter over and sprinkle with the sugar. Toss again so that the phyllo is somewhat all coated with butter and sugar.
Top the prepared apricot mixture with the tangled phyllo and bake for 30 to 35 minutes until the top is lightly browned and the apricots are bubbly.  Out of the oven, sprinkle with the remaining almonds.  Let rest about 10 minutes before serving. Dust each serving with confectioners sugar if desired.

Sweet Tomato and Peach Cobbler

Ever since I made a tomato tart tatin from Bon Appetit"s August 2010 issue I've been totally addicted to tomatoes sauteed in butter and sugar.  They make a great ice cream topping, pound cake topping and are even lovely spread on toast.  I added this sweet goodness to peaches, and with a little cinnamon and cayenne arrived at this cobbler.


Makes one 9x13 inch cobbler

For the tomatoes and peaches:

8 large plum tomatoes
6 large yellow peaches
3 Tbl butter
1/2 cup granulated sugar
1 Tbl plus 1 tsp cornstarch
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper

Peel the tomatoes and peaches by marking an "X" on the bottom of each and plunging into boiling water for about 30 seconds.  Once a bit cool, the skins should peel right off.
Halve the tomatoes lengthwise and scoop out the core and seeds with a small spoon.  Slice each half in half again and set the slices on paper toweling to drain.
Spread the butter in a large saute pan and sprinkle with the sugar.  Add the tomatoes in one layer and over medium heat cook the tomatoes for 20 to 30 minutes until the syrup created becomes amber like in color.
Slice the peaches into wedges about 1/3 inch thick and add them to the pan of tomatoes.
Combine the cornstarch, cinnamon and cayenne and gently stir into the mixture.  Transfer the mixture to a 9x13 inch baking pan.

For the biscuit topping:

1  1/3 cups AP flour
3 Tbl granulated sugar plus one extra Tbl for sprinkling
1  1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 cup (1/2 stick) butter
2/3 cup buttermilk
The tomato-peach mixture

Pre heat your oven to 400F.  In a medium mixing bowl whisk the flour, 3 Tbl sugar, baking powder, baking soda and cinnamon together.
Cut the butter into small pieces and with a fork, work the butter into the flour mixture until the mixture gets crumbly.  Pour in the buttermilk and combine with a fork until everything comes together.
Drop spoonfuls of the batter over the top of the tomato-peach mixture.  Sprinkle the top with the remaining tablespoon of sugar and bake for 30 to 40 minutes until the top browns a bit and the fruit gets bubbly.  let rest for about 20 minutes before serving.  Ice cream or whipped cream are optional but darn good!!

Ridiculously Easy Frozen Grapes and Yogurt

We keep grapes in the freezer all summer long for a simple and refreshing snack or dessert.  This time I dressed them up with a little sugar and set them on a sweet and tangy yogurt sauce elegant enough for company!

Serves 4 to 6

4 cups seedless grapes (your choice of colors)

3 Tbl granulated sugar

3/4 cup plain yogurt (preferably Greek)

1/4 cup light brown sugar

1/4 cup sour cream

Rinse and drain the grapes leaving them moist.  Place them in a bowl and toss with the granulated sugar.  Transfer to a large freezer bag and freeze for at least 2 hours.

Combine the yogurt, brown sugar and sour cream in a bowl and then refrigerate until ready to serve.

To serve, spread some yogurt sauce on individual serving plates and top with as many frozen grapes as you like.  Or surround a bowl of the sauce with the grapes and let everyone have at it!

NOTE: Thanks to all for voting in the Food52 Your Best BBQ Contest.  I didn't win but was so flattered to be in the finals!

Almond Persimmon Cream Cheese Tart

I think the first dessert I ever made that didn't come out of a box was an apple tart  with cream cheese  I believe it comes from The Joy of Baking.  I decided to put a new spin on it with persimmons, almond flavor throughout and a super simple easy crust.

Makes one 9 inch tart

For the tart crust:

8 Tbl (one stick ) unsalted butter, melted
1/4 cup granulated sugar
1/4 tsp salt
1/4 tsp pure almond extract
1  1/4 cups AP flour

In a medium mixing bowl, combine the melted butter, sugar, salt and almond extract. Add the flour and stir until all is well combined.
With your clean fingers, press the dough into the bottom and up the sides a little, into a 9 inch spring form pan. Cover and chill the pan for about 30 minutes.
Preheat the oven to 350F and remove the pan from the fridge.  Prick the crust with the tines of a fork and then bake for 20 minutes.  Set aside while you make the filling.

For the tart:

8 ounces softened cream cheese
1/3 plus 1/4 cup granulated sugar
1 extra large egg
2 tsp pure almond extract, divided
1/2 tsp pure vanilla extract
4 medium Fuyu persimmons
2 heaping tablespoons sliced almonds

 With an electric mixer, cream the cream cheese, egg, 1/3 cup sugar, vanilla extract and one teaspoon almond extract until creamy.
Peel one persimmon and puree it in a mini food processor or blender.  Stir the puree into the cream cheese mixture.
Peel the remaining 3 persimmons and slice them as you would for apple pie.
Mix the 1/4 cup sugar with the remaining teaspoon of almond extract and then toss the sliced persimmons, sugar mixture and sliced almonds together.
Pour the cream cheese mixture into the tart shell and top with the sugared persimmon slices.
Bake in a preheated 350F oven for 35 to 40 minutes or until the cream cheese mixture is set.  Cool and serve at room temperature.

Rum Pudding with Pomegranate Raspberry Compote

This week at Food52, the contest theme is "Your Best Pomegranates".  I entered this rum pudding and certainly hope it makes the grade.  If not, I can still say it is yummy!
See the recipe here:

http://food52.com/recipes/19952_rum_pudding_with_pomegranate_raspberry_compote 

Roasted Fig, Feta and Pecan Salad

A great salad for lunch celebrating figs with a honey-lemon vinaigrette and a Spring mix of lettuces.

Serves 2 for lunch

Honey-Lemon Vinaigrette

4 Tbl fresh lemon juice
4 Tbl honey
2 Tbl extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground black pepper

Place all ingredients in a jar with a lid and shake, shake shake!  Set aside.

For the salad:

1/2 cup pecan halves
5 fresh figs (I used Brown Turkey)
1 tsp honey
A few grains of sea salt
3 to 4 handfuls of mixed lettuces (Spring mix)
1/2 cup crumbled Feta cheese, preferably Bulgarian
The vinaigrette

Pre heat the oven to 350F.  Place the pecans on a small baking sheet and bake them for 5 to 7 minutes.  Set aside.
Raise the oven temp to 375F.  Stem and cut the figs in half and place cut side up on a baking sheet.  Drizzle the teaspoon of honey over the figs and then place a few grains of the sea salt over.  Roast for 15 to 20 minutes and then set aside to cool.
Toss the mixed greens with 2 tablespoons of the vinaigrette and then scatter them over a plate or platter.  Arrange the figs, pecans and Feta over and drizzle with more of the vinaigrette.  Enjoy.

Tropical Avocado Pudding

Just a few ingredients in a blender make up this creamy summer dessert.  Avocado and coconut mixed with lime and honey take you where you might want to be this summer.  And it's sooooo easy!


Makes about 4 cups (4 to 6 servings)

3 small to medium Haas avocados
Juice of 1/2 of a large lime
3/4 cup half and half or light cream
One 15 ounce can cream of coconut (the thick sweetened kind)
1/4 cup honey
1/2 cup sweetened flaked coconut

Place the avocado meat, lime juice and half and half in a blender and begin pureeing.  Once the avocado is fairly pureed (you may have to scrape down the sides of the blender once or twice) add the cream of coconut and honey and puree until smooth.
Remove the mixture from the blender and place in a bowl.  Cover and refrigerate for at least an hour before serving.
While the pudding is chilling, toast the coconut.  Spread the coconut flakes on a small baking sheet and bake in a preheated 350F oven for about 5 minutes.
T serve, scoop some of the pudding into small dessert dishes topped with a little of the toasted coconut.

Mango Glazed Salmon Over a Salad of Mangoes and Couscous

The other day we made mango marmalade and I promised a salmon recipe using the marmalade as a base.  This is meant to be eaten at room temperature....perfect for the warm days of summer...and it's totally make ahead!

Serves 4 plus leftover marinade (use it on some grilled chicken!)

For the mango marinade:
1 navel orange, peel and all, sliced very thin and then the slices quartered
1/2 of a large lemon, cut the same as the orange
3 cups water
3 cups diced mangoes(small dice)
1 cup granulated sugar
3 cloves crushed garlic
1 Tbl grated fresh ginger
1/2 cup soy sauce
1/2 cup rice vinegar
1/2 tsp salt
1/2 tsp crushed red pepper flakes
2 additional Tbl granulated sugar
2 tsp sesame oil

In a medium sauce pan place the orange, lemon and water.  Bring up to a boil and then simmer for 30 minutes.
Add the cubed mango and sugar, bring back up to the boil and then simmer for 20 more minutes. Using a potato masher (or something similar) mash the mixture until it's only a little chunky.
Add the garlic, ginger, soy, vinegar, salt, crushed red pepper, sesame oil and the additional 2 Tbl sugar.  Bring up to a boil again and then simmer for an additional 5 to 7 minutes.  Cool.


For the salad and salmon:
4  six ounce skinless salmon fillets
1  1/4 cups pearl couscous
1  3/4 cups water
1/2 tsp salt
1 red mango, peeled and cut in 3/4 inch cubes
3/4 cups thinly sliced green onions
The mango marinade
Thinly sliced green onion for garnish


Marinate the salmon fillets in 1  1/2 cups of the mango marinade for 1 to 2 hours under refrigeration.  After marinating place the fillets with some of the marinade still on in a baking dish and roast in a 425F preheated oven for 10 to 15 minutes, depending on the thickness of the fillets. Remove from the baking dish and cool.
Bring the 1  3/4 cups water up to a boil, add the salt and couscous and simmer for about 8 minutes or as your package directs.  Cool.
Once cooled, mix the couscous with 3/4 cup of the marinade and gently stir in the mango and sliced green onion.
Place 1/4 of the couscous and mango on a dinner plate, top with a piece of salmon and garnish with the green onion slices.  If you like, offer more marinade for "dipping".

Simple Mango Marmalade

It's mango season and they're sweet and cheap...Make some marmalade today and in the next day or two I'll walk you through a great salmon dinner using it. In the meantime spread this on toast, biscuits or bagels!

Makes about 2  1/2 cups

1 navel orange sliced thinly (peel and all) and then the slices quartered
1/2 of a lemon sliced thinly(peel and all) and then the slices quartered
3 cups water
3 cups peeled and diced mango(small dice) - I used 3 mangoes
1 cup granulated sugar
1/8 tsp salt

In a medium sauce pan bring the water, orange slices and lemon slices up to a boil and then simmer for 30 minutes.
Add the mango, sugar and salt and simmer for about 20 more minutes, stirring now and then.
After the 20 minutes, use a potato masher (or similar item) to mash up the mango pieces that haven't broken up.  Cool and refrigerate.
Pretty easy!

Retro Pear and Brie En Croute

With the Holidays soon coming it's time to think about appetizers, new drinks, extra special roasts and sides.  Here's an oldie but goodie appetizer..

Makes 1 eight ounce round

1 Tbl raisins
2 Tbl plus 2 tsp pear brandy or liqueur
1 nice firm ripe pear, peeled, cored and cut into a 1/2 inch dice
1 tsp apple cider vinegar
1 Tbl sugar
Pinch of cayenne pepper
1 8 ounce brie round, very cold
1 sheet of puff pastry from a 17.3 ounce package, thawed if frozen
1 egg beaten with 2 Tbl cold water


Soak the raisins in 2 Tbl of the pear brandy for about 30 minutes. Drain
In a small sauce pan, place the raisins, diced pear, cider vinegar, sugar and cayenne pepper and simmer for about 5 minutes until the pears have softened but have still kept their integrity.  Set aside and cool.
On a parchment lined baking sheet lay down the pastry sheet.  Spoon the pear mixture in the center of the sheet keeping it about the size of the brie round.
With a fork, poke holes on one side of the brie round all over and then sprinkle the remaining 2 tsp brandy over.  Let the brandy settle in and then place the poked side on top of the pear mixture.
Wrap the round with the pastry cutting off any excess and seal carefully.  Flip the round over so that the seamed side is on the bottom.  Use any scraps of dough to decorate the top of the pastry.
Brush the round lightly with the egg wash.
Bake for about 25 minutes at 400F until golden.  Let rest about 20 minutes before serving.
Serve with fresh pear slices if desired.

Fresh Pears and Frico

Yep.. it's definitely pear week around here, but they're in season so we must enjoy.  This is a simple 3 ingredient appetizer that's easy to make.

2 cups finely grated Parmesan
1 large Bartlett pear cut into a fine dice
2 tsp honey

On a silicone lined baking sheet or sheets place 2 Tbl cheese about 2 inches apart.  Flatten the cheese a bit to form circles about 3 inches.
Bake at 350F for 4 to 6 minutes until the edges of each round are barely browned.  Remove from the oven and cool slightly.
Using a thin bladed spatula, place each round over the underside of an upside down mini muffin pan (or you can use shot glasses). Press to mold it around and the blot any excess oil that may form with a paper towel.
Let the frico cups cool.  In the meantime, mix the honey with the diced pear.
Divide the pear among the cups and serve immediately.
Makes 10 to 12 frico cups

Fall Pear and Potato Gratin

This is a nice savory side with a hint of sweetness from the pears...great for a fall evening!

1 large onion, very thinly sliced
2 Tbl butter
4 medium Yukon Gold potatoes, very thinly sliced and simmered in water for 5 minutes, drained and patted dry
2 Bartlett pears, peeled, cored and thinly sliced
1 cup half and half or light cream
1/2 tsp salt
1/4 tsp white pepper
5 or 6 gratings nutmeg
1  1/2 cups finely grated Swiss cheese (I used Gruyere) divided

In a large saute pan, saute the sliced onion in the 2 Tbl butter until lightly caramelized ( about 10 minutes over medium heat ). Set aside
In a small sauce pan, heat the half and half to simmering and reduce by about 1/3.  Add the salt, white pepper and nutmeg.  Off the heat stir in 1/2 cup of the cheese.
In a well buttered baking dish (I used a 9 x 11 x 2 inch oval), layer 1/3 of the potatoes, slightly overlapping.  Layer 1/2 of the pears over the potatoes.
Sprinkle the caramelized onions over the pear layer and then layer the second third of the potatoes followed by the rest of the pears.  Layer the remaining potatoes over the top.
Pour the cream and cheese mixture over the casserole followed by the remaining cup of cheese.
Bake, covered, at 350F for 1  1/2 hours.  Uncover and continue to bake 15 to 20 minutes more.

Makes 4 to 6 servings

Pear and Bean Bake

These are great with ribs, pork chops, ham or any BBQ food.  Makes about 4 to 6 side servings.

1/2 pound dried northern white beans, soaked overnight in water to cover
3 strips bacon
1 cup diced onion
2 medium Bartlett pears, peeled cored and diced about 3/4 inch
1/2 cup packed light brown sugar
1 tsp ground ginger
1 tsp salt
1/2 tsp dry mustard powder
1/2 cup ketchup

Drain the soaked beans and then simmer them in water for about 45 minutes or until tender.  Drain, reserving about one cup of the bean likker.
Cook the bacon strips until crisp.  Reserve 2 Tbl of the rendered fat.  Crumble the bacon.
In a nice size saute pan, cook the onions in the reserved bacon fat until soft.  Add the pears, ginger, salt and mustard and saute another minute.
Stir in the cooked beans, ketchup, brown sugar and 1/2 cup of the reserved bean likker.
Transfer the mixture to a shallow baking dish and cover.
Bake at 325F covered for 1 hour 15 minutes.  Check if the casserole needs a little more liquid.  Uncover and bake 15 to 20 minutes more.

Peachy Cream Cheese Ice Cream Pie

I love the combination of mixing whipped cream cheese into vanilla ice cream.  I first saw Rick Bayless add quince to the mixture a few years back and was sold.  Adding fresh peaches and turning it all into a vanilla wafer almond crust makes for a great summer treat.

For the crust:
40 crushed vanilla wafers ( about 1 1/2 cups crushed)
1/2 cup whole almonds placed in a food processor and ground
1/4 cup granulated sugar
1/4 cup butter, melted
Combine all the ingredients and press into the bottom and about an inch or two up the sides of a 10 inch spring form pan. (Note: You may not need all the crumb mixture)
Bake the crust for 10 minutes at 350F and cool completely.

For the pie:
4 very large peaches, peeled and cut into 3/4 inch pieces
3 Tbl granulated sugar
Juice of 1/2 lemon
1/2 tsp almond extract
8 ounces softened cream cheese
5 cups softened vanilla ice cream

Place the peaches, sugar and lemon juice in a sauce pan and over medium heat, cook the mixture for about 5 minutes until the peaches soften and start releasing juices.
Mash the mixture a bit with a potato masher, remove from the heat, stir in the almond extract and cool completely.
When the peaches have cooled, whip the cream cheese until fluffy, stir in the softened ice cream and fold in 2 cups of the peach mixture.
Pour the mixture into the prepared crust, cover and freeze overnight.
With the remaining peach mixture, blend it in a blender or with a stick blender until smooth.  Refrigerate until ready to serve.
When ready to serve, remove the pie from the freezer for about 10 minutes before removing the ring of the pan.  Cut into wedges and drizzle with a little of the peach puree. 

Fresh Raspberries with an Almond Cream Cake Backdrop

This cake has 3 creams - sour cream in the cake and mascarpone cream and whipping cream in the icing - all put together to highlight fresh raspberries.

For the almond cake:
8 Tbl softened butter
1  1/2 cups packed powdered sugar
2 eggs
1/2 tsp almond extract
1 cup sour cream
2 cups AP flour
1 tsp baking soda
1 tsp baking powder
About 20 fresh raspberries
Prepare a 9 inch spring form pan by lining it with parchment paper and the buttering and flouring the parchment and sides of the pan.
Cream the butter and sugar and then beat in the eggs one at a time until the mixture is light and fluffy.
Stir in the sour cream and almond extract.
Whisk the flour with the baking soda and baking powder and then stir into the liquid mixture until thoroughly combined (batter will be thick)
Spread the batter evenly into the prepared pan and push the raspberries into the batter randomly leaving some of the tops exposed.
Bake in a pre heated 350F oven for 40 to 50 minutes.  Cool and refrigerate.


Icing:
8 ounces mascarpone cheese
1/2 cup powdered sugar
1 cup whipping cream
1/2 tsp almond extract
1 pint ( or more) fresh raspberries
With a hand mixer or electric wire whip, whip the mascarpone, sugar and almond extract until smooth and creamy.
While whipping, slowly add the whipping cream and whip until light, creamy and fluffy.
Remove the cake from the pan and place it on a serving plate. Frost the cake on top and sides (use all the frosting)
Stud the cake with as many raspberries as your heart desires.
Serve in wedges showered with more raspberries.

White Chocolate Cheesecake

Here's a great dessert to make this summer when berries are abundant and at their ripest.  Make the gluten free crust that I offer or for ease, pour the filling into one of those pre made chocolate cookie crusts.  Serve with fresh berries or the blueberry-raspberry sauce below.

For the crust:
1  1/4 cups whole almonds, rather finely ground
4 ounces butter, melted
1/2 cup sugar
1/2 tsp almond extract
1 Tbl cocoa powder
Thoroughly mix all ingredients together and pat into the bottom of a 9 inch spring form pan.  Bake the crust in a 350F oven for 15 minutes.  Remove and cool.

For the filling:
1 pound softened cream cheese
1/2 cup sugar
1/2 tsp almond extract
2 eggs
1 cup gluten free white chocolate chips or baking morsels, melted
1/4 cup water
1 pint fresh blueberries
2 Tbl sugar
1  6 ounce package fresh raspberries
In a mixing bowl mix the cream cheese, 1/2 cup sugar and almond extract with an electric mixer until well blended.  Add the eggs, one at a time, while still mixing.
Stir in the melted white chocolate until fully incorporated.
Spread the mixture over the prepared crust and bake at 350F for 30 to 40 minutes until the center just sets.( check at 30)
Remove from the oven, let cool and the refrigerate for at least 4 hours.


For the topping, heat the blueberries, water and sugar in a saucepan until the berries just begin to soften and burst a little.  Remove the pan from the heat and stir in the raspberries.  Let cool and refrigerate until ready to serve.