Thursday, December 01, 2011

Eggnog Bars

After posting the above photo on Facebook, one FB friend requested this recipe.

This is a favorite of mine that I just made again for a holiday party this week.

It comes from Elinor Klivans, who included it in her book “125 Cookies to Bake, Nibble and Savor.”

The photo shows the pan just after it comes out of the oven. Then they are cooled, chilled and cut into bars that are essentially small cheesecakes whose creaminess and seasonings of rum and nutmeg mirror the characteristics of eggnog.

If desired, these can be individually wrapped after being cut into bars and frozen up to one month. Frozen bars should be thawed in the refrigerator overnight.
For best results, use whole nutmeg and grate it just before adding it to the recipe.
The recipe calls for 12 bars, but I typically cut them into smaller pieces to make more bars, especially if they will be served as part of a large holiday spread.

Eggnog Bars

Recipe from “125 Cookies to Bake, Nibble and Savor “(1998, Broadway Books) by Elinor Klivans.

Nutmeg Graham Cracker Crust:
23/4 cups graham-cracker crumbs
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons (1 stick) unsalted butter, melted

Eggnog Filling:
12 ounces cream cheese, softened 3 to 4 hours at room temperature
1/2 cup sugar
1 tablespoon unbleached all-purpose flour
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
2 tablespoons dark rum
1/4 cup whipping cream
1/2 teaspoon ground nutmeg

1. Position a rack in the middle of the oven. Preheat oven to 325 degrees. Line a 13-by-9-by-2-inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan (with enough excess to easily grip with your hands). Butter the bottom and sides of the foil.
2. To make the crust, put graham cracker crumbs, cinnamon and nutmeg in a large bowl and mix together. Add the melted butter and stir until the crumbs are evenly moistened with the butter. Transfer crumbs to the prepared pan. Using your fingers, press the crumbs evenly over the bottom and 1/2 inch up the sides of the aluminum foil. Bake the crust for 8 minutes. Cool the crust while making the filling.
3. Increase the oven temperature to 350 degrees.
4. To make the filling, put cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute, and blend in the sugar and flour. Add the egg and egg yolk and blend until smooth. Stop the mixer and scrape down the sides of the bowl. Mix in the vanilla, rum and whipping cream. Pour the filling into the crumb crust. Sprinkle (or grate) the nutmeg evenly over the top.
5. Bake about 25 minutes, or until the filling looks set when you give the pan a gentle shake.
6. Cover the pan loosely with paper towels and cool for 1 hour at room temperature. Discard the paper towels and refrigerate pan uncovered for 1 hour. Then cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.
7. To serve, grab overhanging ends of foil, gently lift and carefully transfer to a cutting board or work surface. Cut into 12 or more bars and discard foil. Store the bars covered in the refrigerator up to 5 days.
Makes 12 bars.

Tuesday, November 22, 2011

Post T-Day Tastes

After Thanksgiving, sometimes I want something that tastes downright un-American—that’s to say, as far away from Thanksgiving dinner flavors as I can get.
That’s why ethnic dishes sound so good. Mexican, Chinese, Italian—all sound like an appetizing breath of fresh air after a big American fest.

Try this easy curry dish with leftover turkey.

See more leftover ideas in my column Nov. 23 in the Winston-Salem Journal.

Curried Turkey with Jasmine Rice
Makes 6 servings.
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, cut into 1/2-inch chunks
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 seeded and minced jalapeno, optional
2 tablespoons all-purpose flour
2 tablespoons curry powder
½ teaspoon salt, or more to taste
1/2 teaspoon smoked paprika, optional
Pinch cayenne pepper
2 cups turkey or chicken broth
3 cups chopped cooked turkey
1 apple, cored and chopped, or 1/2 cup chopped pineapple. optional
½ cup raisins, optional
1 tablespoon fresh lemon juice
Cooked rice
1. Heat oil over medium-high heat in souppot. Add onion, carrots and bell peppers. Cook, stirring, 5 minutes, until slightly softened. Add garlic and jalapeno, if using; stir and cook 1 minute. Stir in flour, curry powder, salt, paprika and cayenne; cook, stirring for 2 minutes.
2. Add broth and bring to a simmer, stirring often. Simmer until sauce thickens, about 5 minutes.
3. Stir in turkey, and, if using, apple and raisins; heat thoroughly. Just before serving, squeeze in lemon juice. Stir and taste; adjust curry pepper and salt as needed. Serve over rice.

Monday, November 14, 2011

Another Kind of Stuffing

Looking for something different to put in your stuffing this Thanksgving? How about artichoke hearts?

This recipe combines artichoke hearts with mushrooms and nuts.

Artichoke-Mushroom Stuffing

About 1 pound. sliced French or Italian sandwich bread
1 can (13- to 14-ounce artichoke hearts (not marinated)
4 tablespoons butter
1 yellow onion, chopped
1 stalk celery, chopped
8 oounces pre-sliced mushrooms, chopped
1 teaspoon poultry seasoning
1 teaspoon dried rubbed sage
1 cup dry white wine
1/2 cup toasted hazelnuts, walnuts or pecans, chopped
1/2 cup chicken broth (plus more to taste)

1. Spread bread slices out on sheet trays for several hours to dry out a bit. Or place in a warm oven for 15 minutes. Tear bread into bite-size pieces. Measure 12 cups and place in a very large bowl.

2. eat oven to 350 degrees. Lightly butter a 3-quart casserole dish (or a shallow 9-by-13-inch baking dish). Drain artichokes and cut into small pieces.

4. In a large skillet, combine butter, onion, celery and mushrooms. Cook over high heat, stirring often, for 6 ro 7 minutes. Stir in artichokes, poultry seasoning and sage; add wine. Cook 5 minutes more; remove from heat.

5. Gradually spoon vegetable mixture, including liquid, over bread, tossing

gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and

toss, using more broth if you prefer moister stuffing.

6. Spoon stuffing into buttered casserole dish. Cover and bake 45 to 50 minutes

for a casserole dish (or 25-30 minutes for a shallow baking dish).

Makes 12 cups stuffing.

Recipe adapted from Holland House. Photo courtesy of Holland House.

Tuesday, November 08, 2011

Twinkies and Turkey

I doubt that I’ll ever cook with Twinkies at Thanksgiving, or any other time of year, but just for yuks, here are some recipes sent to me by the makers of Twinkies.

Twinkling Turkey
(serves 15 to 20)

1 (8.5 ounce) package yellow corn muffin mix, prepared and baked according to package instructions
6 Twinkies halves lengthwise
1 (14- to 18-pound) turkey
1 tart apple, peeled, cored and diced
1/4 cup honey

Remove the muffins from the oven and allow to cool on a wire rack
Preheat the oven to 350 degrees. Scrape the crème-filling out of the Twinkies with a small spoon and reserve in small bowl.

Cut the Twinkie pastry into cubes and spread in a single layer on a baking sheet. Bake for 8 – 10 minutes, until lightly toasted. Remove from oven and allow to cool completely. Decrease the oven temperature to 325 degrees.

Rinse the turkey. Crumble muffins into a bowl, add the apple and toasted Twinkies and mix lightly. Loosely stuff the mixture into the turkey and truss the legs. Place the turkey, breast side up, on a rack set in a roasting pan. Roast the turkey for 12 to 15 minutes per pound, until the thigh temperature reaches 175 degrees to 180 degrees and the juices run clear.

In a small bowl, combine the honey with the reserved crème filling and mix well. Brush the turkey with the honey mixture during the last ten to fifteen minutes of roasting time.
Remove the turkey from the oven and let stand for 20 minutes before carving.

Pumpkin Twinkie Dessert
(serves 9-12)

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners’ sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings.

Pumpkin Twinkie Bread Pudding
(serves 6)

1 cup canned pumpkin puree
2 large eggs, lightly beaten
1 egg yolk, lightly beaten
1 cup milk
1 tablespoon molasses
1/4 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of salt
5 Twinkies, cubed
CARAMEL SAUCE
1 cup sugar
2 tablespoons freshly squeezed lemon juice
1/2 cup cold water

Preheat the oven to 350 degrees. Butter 6 six-ounce ramekins. In a bowl, whisk together the pumpkin, eggs, egg yolk, milk, molasses, sugar, vanilla, ginger, cinnamon, and salt. Divide the Twinkie cubes among the ramekins, then pour the pumpkin mixture over the Twinkies. Let sit for about ten minutes, until the Twinkies have absorbed the liquid.
Place the ramekins in a roasting pan and place the pan in the oven. Pour enough warm water in the pan in the oven to reach halfway up the sides of the ramekins. Bake for about 40 minutes until the puddings are brown and the centers have set. Remove from the oven and allow to cool for 10 minutes.

To prepare the sauce, first fill a large bowl with ice water. In a small saucepan over medium heat, combine the sugar and lemon juice. Cover and cook for 3 to 5 minutes, until the sugar has melted. Uncover and continue cooking for 5 to 7 minutes, swirling the pan occasionally, until the sugar turns a deep amber color. Plunge the bottom of the pan into the prepared bowl of ice water to stop the cooking process. Wearing oven mitts, carefully pour in the 1/2 cup cold water. Be careful not to splatter. Stir frequently until ready to use.

To serve, turn the puddings out on to dessert plates. Spoon some caramel sauce over each and serve at once.

Monday, November 07, 2011

Chile Lime Shrimp

If you like shrimp salad, but would like a lighter variation, try the following recipe from Marcus Samuelsson, a celebrity chef and owner of Red Rooster Harlem in New York.

This recipe isn’t really a salad because it’s served warm—it’s actually reminiscent of shrimp tacos. But the shrip could be chilled before serving if desired.

This uses yogurt instead of mayonnaise, pitas instead of sandwich bread, and seasons the shrimp with lime and chile.

Chili Lime Shrimp Pita Pocket
Serves four

What You’ll Need
1 pound jumbo shrimp, cleaned and cut into large pieces
2 tablespoons olive oil
½ cup plain yogurt
¼ teaspoon chili powder (optional)
¼ teaspoon garlic powder
¼ teaspoon salt
1 jalapeno, diced small
2 scallions, chopped
Juice of 2 limes
2 pita breads, each cut in half
2 cups shredded romaine

Step 1 – Season shrimp with salt and pepper.

Step 2 – Mix yogurt, chili powder, garlic powder and jalapeno in small bowl.

Step 3 – Heat olive oil in sauté pan on medium-high heat.

Step 4 – Add the shrimp and cook about a minute on each side.

Step 5 – Add the lime juice and remove from heat. Finish with scallions.

Step 6 – Stuff each piece of pita with ¼ of the shrimp and romaine.  Drizzle on yogurt sauce, as desired.

Recipe and photo courtesy of Target, from the Target website http://abullseyeview.com.

Thursday, November 03, 2011

Cooking Live—Tweet, Tweet

This Sunday at 5 p.m. Ellie Krieger will be cooking live via Twitter.
Krieger, the host of the Food Network’s Healthy Appetite, will cook her Skillet Mac and Cheese, tweeting along the way. So if you have a Twitter account, you can cook the dish right alongside of her.
The recipe is from her new book, “Comfort Food Fix: Feel Good Favorites Made Healthy.”

If you’re familiar with Krieger, you probably guessed that this is a lightened, healthier version of macaroni and cheese.

Krieger uses whole-wheat pasta, 1 percent milk and judicious amounts of cheese here. She also adds cauliflower to bump up the nutrients.

Krieger plans to do step-by-step tweets to make it easy for folks to follow her. She also will answer questions tweeted to her, and will tweet photos of the dish in progress.

The entire chat is set to take one hour.

At the end, people who send in photos of their own finished Skillet Mac an Cheese will have a chance to win a free copy of Krieger’‘s new book.

Skillet Mac and Cheese
Serving mac and cheese in the skillet it’s baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.
2 cups 1-inch-wide cauliflower florets
1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs
3 tablespoons freshly grated Parmesan cheese
2 teaspoons olive oil
3 cups cold low-fat (1%) milk
3 tablespoons all-purpose flour
1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
1/4 cup shredded Gruyère cheese (1 ounce)
2 teaspoons mustard powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 ounces (1 1/2 cups) whole-grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
Nonstick cooking spray

1. Heat the oven to 375 degrees.

2. Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.

3. In a small bowl, combine the bread crumbs, Parmesan, and oil.

4. In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.

5. Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.

Makes 6 servings, each 1 1/4 cups.

Nutrition information for one serving: Calories 360; Total Fat 14 g (Sat Fat 8 g, Mono Fat 4.7 g, Poly Fat 0.8 g); Protein 20 g; Carb 40g; Fiber 5 g; Cholesterol 40 mg; Sodium 540 mg

Photo and recipes courtesy of Ellie Krieger.

Tuesday, November 01, 2011

Pumpkin Goodness

You can find four great pumpkin recipes in my Nov. 2 story in the Journal, but four is not enough when it comes to versatile pumpkin.

Pumpkin does particularly well with dairy products in desserts. Pumpkin pie is a notable example. Pumpkin cheesecake is another.

In the recipe below, pumpkin is combined with ricotta cheese for a great fall dessert.

The recipe comes from Marisa Churchill, a former contestant on “Top Chef” and the author of the new book, “Sweet and Skinny: 100 Recipes for Enjoying Life’s Sweeter Side WIthout TIpping the Scales” (Clarkson Potter).

Pumpkin-Ricotta Cheesecake

Quick Graham Cracker Crust:
Non stick pan spray
6 ounces honey graham crackers (about 10 cookie sheets)
2 tablespoons 1% or 2% milk

Filling:
8 ounces (1 cup) reduced-fat cream cheese
5 tablespoons + 1 teaspoon Truvia® natural sweetener spoonable (or 20 packets)
1/3 cup nonfat sour cream, at room temperature
2 large eggs, at room temperature
2 egg whites from large eggs, at room temperature
1 teaspoon pure vanilla extract
2/3 cup canned pumpkin puree
½ teaspoon ground cinnamon
¼ ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1/8 teaspoon ground cloves
1 cup + 2 tablespoons reduced-fat ricotta cheese
2 tablespoons large pecan pieces, toasted, for garnish
2 tablespoons pomegranate seeds, for garnish

For Quick Graham Cracker Crust:
Coat a 9-inch springform pan or round cake pan with pan spray.
Break up the graham crackers and process them in a food processor until they are reduced to very fine crumbs.
Add the milk and process for 30 seconds, or until the crumbs hold together when you squeeze them in your fist.
Transfer the mixture to the prepared pan.
Press the crumbs firmly over the bottom and slightly up the sides of the pan, using your finger-tips or the bottom of a glass to help compress them.

For filling:
Preheat oven to 325 degrees with rack in the lower third of the oven.
Coat a 9-inch springform cake pan with pan spray.
Press the crust dough firmly into the bottom of the pan, and set it aside.

Using an electric mixer, beat the cream cheese and Truvia® natural sweetener on medium speed for 2 to 3 minutes, until it is completely smooth and well blended. (If using a standing mixer, use the paddle attachment.)
Add the sour cream, eggs, egg whites and vanilla; mix for 2 to 3 minutes longer to blend well.
Scrape down the sides of the bowl as needed.
Add the pumpkin, cinnamon, nutmeg, ginger, salt and cloves and mix for 1 minute longer.
Add the ricotta and mix just until it is incorporated.

Pour the batter over the crust and bake for 50 to 60 minutes, until the cheesecake jiggles only slightly in the center when you gently shake the p an. (If the cheesecake browns too quickly or begins to crack, tent a piece of aluminum foil over the top, without touching the filling, for the remaining baking time.)

Transfer the pan to a wire rack and let cool for 1 hour.
Run a knife around the edge of the pan if needed to loosen the cheesecake, remove the outer pan ring, and transfer the cake, on its base, to a serving plate.
Cover the cake loosely with plastic film and refrigerate for at least 3 hours overnight.

To serve:
Cut the cheesecake into 12 wedges, and garnish them with the toasted pecans and pomegranate seeds.

Refrigerate any leftover cheesecake, tightly covered, for up to 3 days.

Nutritional Information
Per serving: 158 calories, 10 grams fat

Recipe and photo courtesy of Marisa Churchill.

Wednesday, October 19, 2011

Chicken and Pear Revisited

The other week I wrote about using seasonal pears in different ways, including a chicken and pear sandwich.

Well, I also have found a recipe for a chicken and pear salad, with slightly different flavors at play.

If you want to use fresh pears here, you’ll need to make a simple syrup of equal parts sugar and water boiled together for 5 minutes. An interesting twist might be using fresh pears in combination with maple syrup.

Chicken and Pear Salad
Makes 4 servings
This colorful dish combines the summer flavor of citrus, with the fall taste of pear to create a colorful dish perfect for lunch or a light dinner. Substitute extra virgin olive oil for salad oil in this recipe.
INGREDIENTS
1 can (16 oz.) pear halves in light syrup
2/3 cup salad oil
1/3 cup Holland House White Wine Vinegar
1/4 tsp. sugar
Dash salt
Mixed greens
1 orange, peeled and cut in sections
1/2 cup julienned carrots
2 tsp. olive oil
4 boneless, skinless chicken breast halves
1 tsp. tarragon, crushed
Salt and pepper to taste

1. Drain pears reserving 1/4 cup syrup in small bowl. Stir in salad oil, vinegar, sugar and salt. Arrange pears, greens, oranges and carrots on 4 plates.
2. Heat olive oil in skillet. Season chicken with tarragon, salt and pepper. Cook 4 to 5 minutes per side. Slice and place on salads. Drizzle with dressing.
Nutrition information (Per serving): 570 calories, 28g protein, 22g carb, 41g fat (6g sat. fat), 75mg chol, 90mg sodium, 5g fiber

Recipe and photo courtesy of Nakano Seasoned Rice Vinegar and Holland House Vinegar.

Tuesday, October 18, 2011

Cookbooks of the Future—Now

Get ready for cookbooks to undergo a revolution in the coming years as they go digital and interactive.

Some already are. Next week, the Culinary Instiute of America is releasing an iPad edition of The Professional Chef, a cookbook that is also a textbook for budding chefs.
Here’s added features you won’t find in the print edition:
 

—More than 100 embedded video demos of tips and tricks..

—Nearly 750 photographs with the ability to zoom in, and with pop-up descriptions and step-by-step slideshow capability.

—Shared notes, discussions and comments from readers all over.

—Digital highlighting and sticky notes to mark pages as desired.

The digital book, with an SRP of $49.99, is due out Oct. 25.

Monday, October 17, 2011

Chili for Chilly Days

Fall is in the air, and for a lot of folks that means it’s time to make chili, and with good reason.
A hot, and spicy, bowl of chili will warm you up every time.

If you’re looking for a slightly different chili recipe to try, this one below uses the new Buffalo-style hot sauce that Tabasco makes. Other Buffalo-wing sauces certainly could be used, too.

The real twist here, though, is the garnish: Blue cheese—also served in dressings with Buffalo chicken wings—is sprinkled on the chili instead of the usual cheddar or Monterey Jack.

BUFFALO CHICKEN CHILI
3 tablespoons vegetable oil
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, seeded and diced
2 large garlic cloves, minced
1 pound ground chicken or turkey
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons salt
1 28-ounce can fire-roasted diced tomatoes
1/2 cup water
1/4 cup Tabasco brand Buffalo Style Hot Sauce
1 15.5-ounce can pinto beans, rinsed and drained
3 tablespoons crumbled blue cheese
Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and
garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables
to bowl with slotted spoon.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium
high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin
and salt; cook 1 minute.
Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to
boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring
occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with some crumbled blue cheese.
Makes 6 servings.

Recipe and photo courtesy of the McIlhenny Co.