From deliciouslivingmag.com
Makes 1 1/2 cups / This simple sauce is an excellent addition to a summer barbecue. Its rich flavor pairs well with grilled poultry, tofu, salmon, and game.
1/2 tablespoon olive oil
1/2 cup chopped shallots (about 2)
2 cloves garlic, minced
1 cup red wine (preferably a Syrah)
1 1/2 cups low-sodium vegetable broth
1 1/2 cups fresh or frozen and thawed blackberries
1/4 cup chopped fresh sage
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Heat olive oil in a saucepan over medium heat. Add shallots and garlic; sauté until lightly browned. Add red wine. Increase heat to medium-high and boil until reduced by half. Add broth, blackberries, sage, honey, salt, and pepper and continue to boil. Cook until mixture reaches a saucelike consistency (about 10 minutes). If desired, strain through a fine sieve. Serve warm.
Tuesday, November 27, 2007
Thursday, November 8, 2007
Bailey's Irish Cream Truffles
This recipe makes: 70 truffles
Ingredients
1 pound chocolate, chopped into small pieces
2/3 cup heavy cream
1/3 cup Bailey's Irish Cream
1 pound confectioners' sugar
Cooking Instructions
1. Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
2. Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
3. Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
4. Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
5. Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.
Serving Size: 1 truffle
Nutritional Information
Number of Servings: 70
Per Serving
Calories 37 Carbohydrate 4 g
Fat 3 g Fiber 0 g
Protein 0 g Saturated Fat 2 g
Sodium 1 mg
Double Chocolate Cheesecake
Bon Appétit | March 1997 - found at epicurious.com
Servings: Serves 10 to 12.
Ingredients
For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped
Preparation
Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
Make filling:
Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Servings: Serves 10 to 12.
Ingredients
For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped
Preparation
Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
Make filling:
Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Pizza recipe
Heirloom Tomato Pizza from FoodFit.com
This recipe serves: 4
Ingredients
For the pizza dough:
3/4 cup warm water
1 tablespoon low-fat milk
4 teaspoons active dry yeast
2 cups all-purpose flour
1/2 teaspoon olive oil, plus extra for baking sheet
For the topping:
2 heirloom tomatoes
2 small zucchinis
1 tablespoon olive oil
4 cloves garlic, chopped
1/2 cup goat cheese
1 cup cherry tomatoes, assorted colors, halved
salt to taste
freshly ground black pepper
10 fresh basil leaves, shredded
Cooking Instructions
For the pizza dough:
1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
3. Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it in the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
4. Rub a clean bowl with the olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
5. Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
6. Heat the oven to 450°F. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about 12" to 14" across and 1/4"-thick. Place the dough on an oiled baking sheet.
For the topping:
7. Cut the larger tomatoes and zucchini into thin rounds.
8. Sprinkle the garlic and drizzle the olive oil over the rolled dough. Sprinkle the goat cheese on top, leaving the edge of the pizza free. Put the tomato and zucchini slices on top. Decorate with cherry tomato halves and season with salt and pepper.
9. Bake until nicely browned and crispy, about 15 minutes. Sprinkle with fresh basil. Cut the pizza into 8 slices.
Serving Size: 2 slices
Nutritional Information
Number of Servings: 4
Per Serving
Calories 402 Carbohydrate 55 g
Fat 20 g Fiber 5 g
Protein 16 g Saturated Fat 7 g
Sodium 309 mg
This recipe serves: 4
Ingredients
For the pizza dough:
3/4 cup warm water
1 tablespoon low-fat milk
4 teaspoons active dry yeast
2 cups all-purpose flour
1/2 teaspoon olive oil, plus extra for baking sheet
For the topping:
2 heirloom tomatoes
2 small zucchinis
1 tablespoon olive oil
4 cloves garlic, chopped
1/2 cup goat cheese
1 cup cherry tomatoes, assorted colors, halved
salt to taste
freshly ground black pepper
10 fresh basil leaves, shredded
Cooking Instructions
For the pizza dough:
1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
3. Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it in the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
4. Rub a clean bowl with the olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
5. Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
6. Heat the oven to 450°F. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about 12" to 14" across and 1/4"-thick. Place the dough on an oiled baking sheet.
For the topping:
7. Cut the larger tomatoes and zucchini into thin rounds.
8. Sprinkle the garlic and drizzle the olive oil over the rolled dough. Sprinkle the goat cheese on top, leaving the edge of the pizza free. Put the tomato and zucchini slices on top. Decorate with cherry tomato halves and season with salt and pepper.
9. Bake until nicely browned and crispy, about 15 minutes. Sprinkle with fresh basil. Cut the pizza into 8 slices.
Serving Size: 2 slices
Nutritional Information
Number of Servings: 4
Per Serving
Calories 402 Carbohydrate 55 g
Fat 20 g Fiber 5 g
Protein 16 g Saturated Fat 7 g
Sodium 309 mg
Monday, November 5, 2007
Sunday, November 4, 2007
Salted Nut Roll Bars
Ingredients:
1 box yellow cake mix
1 egg
1/4 c margarine
12 oz butterscotch or peanut butter chips
1/2 c corn syrup
1 tsp vanilla
3 c mini marshmallows
1 c dry roasted peanuts
2 c rice crispies
Preheat oven to 350F and grease a 9x13" baking pan. Mix cake mix, egg, and margarine. Press mixture into bottom of pan. Bake crust for 10 min. While crust is baking, melt chips, corn syrup, and vanilla together in a small sauce pan. Place marshmallows evenly over crust and bake 3 additional minutes. Mix peanuts and rice crispies into the sauce pan mixture and spread over puffed marshmallows. Let cool before serving. Chill for easier cutting.
Source: Various websites.
1 box yellow cake mix
1 egg
1/4 c margarine
12 oz butterscotch or peanut butter chips
1/2 c corn syrup
1 tsp vanilla
3 c mini marshmallows
1 c dry roasted peanuts
2 c rice crispies
Preheat oven to 350F and grease a 9x13" baking pan. Mix cake mix, egg, and margarine. Press mixture into bottom of pan. Bake crust for 10 min. While crust is baking, melt chips, corn syrup, and vanilla together in a small sauce pan. Place marshmallows evenly over crust and bake 3 additional minutes. Mix peanuts and rice crispies into the sauce pan mixture and spread over puffed marshmallows. Let cool before serving. Chill for easier cutting.
Source: Various websites.
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