Key Lime Parfaits July 1, 2008

 

No, they’re not red while & blue, but these key lime parfaits are an excellent dessert for any 4th of July celebration.  Most of the work can be done in advance so all you have to do is assemble right before serving. 

 

Make these in July when local strawberries are in season.  Try to find smaller, sweeter strawberries at your local farmer’s market.  The sweetness of the strawberries balances the tartness of the key lime. 

  

I won’t mention any names, but last time I served these my friends literally licked their glasses clean.  I take that as a serious complement!  These parfaits are deliciously refreshing and won’t weigh you down, so lick away.

 

Key Lime Parfaits

½ cup key lime juice, fresh or bottled (such as Nellie & Joe’s Key Lime Juice)
¼ cup sugar
Grated rind of 1 lime
2 large eggs
1 (14-ounce) can fat-free sweetened condensed milk

1 can Organic whipped cream (like Reddi-whip) or homemade whipped cream
1 pint Organic wild or commercial strawberries, stems removed and sliced

4 whole strawberries reserved for garnish
Grated rind of 1 additional lime for garnish (optional)

 

1.       Fill medium saucepan with 2” of  water and bring to a boil.  While waiting for water to boil, combine first 5 ingredients in a medium glass or metal bowl.  Stir lime mixture with a whisk until well combined.  Once the water in the saucepan is boiling, reduce heat to simmer and put the bowl with the lime mixture on top of the saucepan to simulate a double boiler.  (Note: You can use an actual double boiler if you have one).  Cook the lime mixture over the simmering water, whisking most of the time, until the mixture thickens slightly (about 12 minutes).  If you would like, use a thermometer to make sure temperature of lime mixture reaches 160 degrees.  Remove the bowl from the heat.

 

2.       Fill a large bowl with ice (about 1 tray) and water to make an ice bath.  Place the bowl with the lime mixture on top of the ice (the smaller bowl inside of the larger bowl).  Keep the bowl in the ice bath until the lime mixture comes to room temperature, about 30 minutes.  Stir occasionally.  You can make the lime mixture up to 3 days in advance. 

 

3.       To serve the parfaits:  Spray or spoon about 1 tbs. whipped cream into the bottom of each 8oz glass (4 total).  Top each with a layer of slices strawberries, then a tablespoon of the lime mixture.  Repeat layers, ending with whipped cream.  Top each parfait with 1 whole strawberry and sprinkle with grated lime zest, if you are using it.  Serve immediately.

 

Makes 4 serving (can easily be doubled)

 

 

·        The lime mixture should thicken slightly while cooking and will thicken more in the ice bath.  If you would it to be thicker, you can add ½ tsp. cornstarch or agar agar (follow package directions) while it is cooking over the double boiler.

 

·        If you want to make this more like a deconstructed key lime pie, pulse 8 graham cracker cookie sheets in a food processor and layer graham cracker crumbs between the whipped cream and the strawberries.

 

·        Use any leftover lime mixture with sliced strawberries or as a topping for vanilla ice cream.

 

 *This recipe is inspired by one that appeared in Cooking Light in 2004.

Mango Rhubarb Cobbler June 24, 2008

 

Rhubarb and mangos are both at their peak, so I combined them to make this sweet and tart cobbler.  Serve it for dessert at a backyard BBQ.  It’s easy to transport if you make the biscuits ahead of time, prep the fruit, and bake it at your destination while dinner is cooking.

The recipe for the biscuit topping is inspired by Mesa Grill’s signature Blueberry Cobbler (recipe by Bobby Flay). 

 

Mango Rhubarb Cobbler

 

2 C. all-purpose flour
3 Tbs. sugar

1 Tbs. baking powder

1 tsp. salt

1 stick unsalted butter (cold), cut into small pieces

¾ C. light cream, plus 2 Tbs. to brush on top

1 large egg

2 Tbs. sugar in the raw (or 1 Tbs. sugar), reserved

6 large stalks of Rhubarb

2 large Haitian mangos (or 3 small Mexican mangos), peeled and diced

¼ C. sugar

Juice of 1 lemon

2 Tbs. tapioca (powder), optional

 

1.         Preheat oven to 350 degrees.  In a large bowl, sift together first 4 ingredients (flour through salt).  Add the butter to the flour mixture using your hands or a pastry cutter until crumbly.  Combine the cream and egg in a small bowl and whisk.  Add the cream to the flour mixture and fold just until combined (do not over mix).

 

2.         Lightly flour counter or marble slab, place dough on counter and pat dough until it is about ½” thick.  Using a biscuit cutter or the mouth of a glass, cut dough into 10 circles.  Place biscuits on a nonstick cookie sheet.  Brush biscuits with remaining cream, sprinkle with sugar in the raw, and bake until slightly golden brown but slightly undercooked, about 10-15 minutes.  

 

3.         To make the cobbler, preheat oven to 375 degrees.  Place fruit in the bottom of a large casserole dish or Dutch oven.  Mix in sugar and tapioca (if using).  Top with biscuits, spread evenly over the tops of the fruit.  Bake for approximately 25-30 minutes, until the fruit is soft but not mushy when tested with a fork.  Let the cobbler cool for 20-30 minutes before serving.  Serve a scoop of the filling topped with a biscuit in a bowl, and top with whipped cream or vanilla ice cream.

 

 Check out the Farmer’s Market Fare for other seasonal recipes and more:  http://eatdrinkbetter.com/2008/07/01/farmers-market-fare-11/

Hip Pizza Party - No Cooking Required! June 20, 2008

 

You can still host a great get-together even if cooking isn’t your idea of a good time.  By ordering some gourmet pizzas you can save yourself from cooking and still please the crowd.  Here are some tips for hosting a hip pizza party.

 

If you can find a place with wood burning or brick ovens order your pizza there.  Their pizzas will generally have a crispy, thin crust with lots of flavor.  Another option is to order from a pizza place that offers lots of different toppings so you can create your own flavor combinations. 

 

A few of my favorite combinations are:

• Goat cheese, spinach and sun-dried tomato
• Portabella mushroom, sausage and spinach
• White pizza (garlic and olive oil base) with fresh tomatoes and basil
• White pizza with arugula, figs and goat cheese
• Spinach, roasted red pepper, black olive and feta cheese
• Pesto pizza with grilled chicken and fresh tomatoes
• BBQ sauce base with grilled chicken, red onion, bacon and jack cheese

 

If you are ordering from a basic pizza place that doesn’t have an extensive topping selection, pick up a bunch of fresh basil and sprinkle chopped or torn basil over a traditional margarita pizza to add a dash of fresh flavor and bright color. 

 

A few presentation ideas:  serve pizza on a wooden pizza peel, a large cutting board, or a plain cake stand. 

 

To round out the meal, serve pizza with a simple salad with homemade vinaigrette (balsamic vinegar, olive oil, garlic, Dijon mustard, fresh basil and a squeeze of fresh lemon juice). 

 

Sliced tomatoes and fresh buffalo mozzarella drizzled with olive oil would be a good appetizer. 

 

Dessert can be anything from tiramisu or gelato (for an Italian-inspired theme) to a seasonal fruit pie (to stick with the pizza “pie” theme).

 

Pick up a few menus on your way home tonight and invite some people over.  You don’t even need to turn on the oven!

Bubbly Party Favors June 17, 2008

 

Champagne and sparkling wines are the ultimate festive drink.  Mini bottles of these bubbly libations make great party favors for any celebratory event.  Many companies are now producing mini versions of their larger champagnes and sparkling wines, and by ordering them by the case you can often get a small discount. 

 

For my sister Sara’s 40th birthday party, we chose mini bottles of Asti Spumanti, an Italian sparkling dessert wine, to give as favors.  We had gift tags printed (”Sara’s Fountain of Youth”) and used satin ribbons to tie them around the bottles.  Everyone loved their festive favor!

 

 

Hip Tip - Simple Bridal Shower Centerpiece (Mini Wedding Cake Candles) June 12, 2008

‘Tis the season for wedding festivities.  If you are hosting a bridal shower or a bachelorette party and looking for some decorating ideas, here’s a simple, festive and inexpensive idea for you.  Mini wedding cake candles look great when displayed in numbers.  Use a rectangular glass block or candle holder, line up the candles and you have yourself a very simple centerpiece.  The mini cake candles would also look great displayed on a glass cake stand in a large group for a similar effect. 

 

Many of the mini wedding cake candles out there are pretty tacky.  I found a few that are simple and look nicer than most on the market. 

 

Small Pearl Wedding Cake Candle - available at Candles.com for $5.99 each
http://www.candles.com/productDescription1.aspx?product_id=730
*A little more expensive than the average mini wedding cake candle but, unlike most of the others I found, they are very simple.  They are also available in a larger size, so you can vary your display with large and small candles.

 

Elegant Lace Wedding Cake Candle - available at icestandar.org for $1.84 each
http://www.icestandard.org/products/view/5239/elegant-lace-wedding-cake-candle.html
*This one even comes with its’ own mini cake stand you can use as a candle holder, but it does have the extra pastic packaging, which isn’t very eco-friendly.  Try asking for it without the plastic box if you are using them decoratively and not giving them as a favor.

Simple Summer Appetizer (Prosciutto Wrapped Melon) June 6, 2008

When the heat of summer hits my kitchen, the last thing I want to do is turn on the stove.  That’s when I turn to simple no-bake recipes.  One of my favorite summer recipes is a very classical combination -  fresh sweet melon and prosciutto.  The sweet-salty combo is perfect for a light summer appetizer when melon at its best.  Prosciutto wrapped melon is a simple appetizer that goes well with both formal or casual menus. 

 

Simply buy some prosciutto de parma at the deli counter (ask for it sliced paper-thin), and wrap it around pieces of melon that have been seeded and cut from the rind.  Serve with a nice glass of white wine and after a few bites (and sips) you’ll forget all about the heat.  

Espresso Chocolate Chunk Cookies June 3, 2008

When we were in Hawaii, we visited the Kailua Candy Company in Kona and bought a box of the most delicious Kona Coffee Swirls (a blend of finely ground Kona Coffee with white and dark chocolate).  They literally melted on our tongues before we had a chance to chew and elicited a long, audible moan.  After rationing these little morsels for the past few months we finally depleted our supply.  In an attempt to quell my craving for the swirls, I picked up a bar of Green & Black’s Organic Espresso Dark Chocolate.  The chocolate was nothing like the swirls so I decided to find another use for it.  I chopped it up into chunks, added more chocolate and substituted it for regular chocolate chips in my variation on the Neiman Marcus chocolate chip cookie recipe.  While they don’t compare to the legend of the swirls, they are super tasty in their own right. 

 

These are great served with espresso or cappuccino after dinner, or served with little shots of milk and coffee for an afternoon book club meeting.  They are also really portable so they would be perfect for a BBQ or picnic.

 

 

Espresso Chocolate Chunk Cookies

 

½ C. (1 stick) butter, softened

1 C. light brown sugar

3 Tbs. granulated sugar

1 large egg

2 tsp. pure vanilla extract

1 ¾ C. all purpose flour

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

3.5oz bar Green & Black’s organic espresso dark chocolate, chopped
3.5oz bar 60% dark chocolate, chopped

 

1.       Preheat oven to 300 degrees.  Cream softened butter with the sugars using an electric mixer on medium speed until fluffy.  Scrape down sides as needed.  Beat in the egg and vanilla extract for another 30 seconds.

2.       In a mixing bowl, sift together the dry ingredients.  Add the dry ingredients to the butter mixture, beating at a low speed for about 15 seconds.  Stir in the chopped chocolates.

3.       Using a 1 ounce scoop or a 2 Tbs. measure, drop cookie dough onto ungreased cookie sheet about 3 inches apart.  Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle.  For a chewier cookie, bake for about 20 minutes or until very slightly browned around the edges.  Bake a little longer for a crispier cookie (about 25 minutes).  Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.  Store in an air-tight container for up to 4 days.

Makes about 2 dozen cookies

 

 

• To keep your cookies moist and chewy put a piece of bread in with the cookies.  It sounds odd, but it works.
  
  If you are interested in the Kona Coffee Swirls, you can purchase them online ($26 for an 8oz box) at: http://nisbet.net/mivastore/merchant.mvc?Screen=PLST&Store_Code=kcc 

  Check out other great recipes at:
  http://expatriateskitchen.blogspot.com/2008/06/recipe-carnival-for-june-9.html

Membrillo (Quince Paste) May 31, 2008

Quince paste, or membrillo in Spanish, is a fantastic accompaniment to a Spanish cheese board at a tapas party.  Membrillo is traditionally served with Manchego (sheep’s milk) cheese and the sweet-salty combination is intoxicating!  Membrillo is sweet like a jam but it has a really interesting floral taste that makes it a very unique and special treat.  It is also delicious with goat cheese or any other soft, tangy cheese. 

 

My favorite way to serve membrillo is with a good aged Manchego, crusty sourdough corn bread and paper-thin slices of sorrano (dry-cured Spanish ham that is similar to Italian prosciutto).   

 

You can find membrillo at Whole Foods, Fairway or most grocery stores with a gourmet cheese section.  There are also on-line sources, such as the Gourmet Food Store, which sells a 10.6oz package of homemade membrillo for $8.50 (plus shipping)
http://www.gourmetfoodstore.com/gourmetchocolate/gourmet-chocolate-details-7149.asp

 

If you like making jam you should have no problem making your own membrillo.  Epicurious has a straight-forward recipe that is quite good if you reduce the amount of sugar to about 2 cups.
http://www.epicurious.com/recipes/food/views/QUINCE-PASTE-14630

Coffee & Chili Steak Rub May 26, 2008

Spice up your Memorial Day menu with this smoky, sweet and spicy steak rub.  It will add a ton of flavor to your streaks without overwhelming a good cut of meat.  Have everyone try to guess your secret ingredient – most people won’t be able to identify the coffee. 

 

I like to use this rub on flat iron steaks, cooked medium-rare, sliced against the grain and topped with an Israeli-style chopped salad (chopped seedless cucumber, chopped tomato, lemon juice, olive oil, salt, pepper and dried oregano).  Use it on your favorite cut of meat and serve it with any chopped salad or slaw for a cooling contrast.

 

Coffee & Chili Steak Rub

 

2 tsp. finely ground coffee

1 ½ tsp. chipotle chili powder (or 2 tsp. ancho chili powder)

1 tsp. light brown sugar

½ tsp. ground coriander

½ tsp. salt

½ tsp. fresh ground black pepper

 

Mix all ingredients in a small bowl or plastic bag.  Pat steaks with paper towel to absorb any moisture.  Rub spice mixture onto both sides of the steaks and let it sit for about 15 minutes before grilling.  Sear the steak on high heat for the first few minutes so to form a spice crust and cook to desired temperature. 

 

Makes enough spice rub for 4 servings of steak

 

Farmer’s Market Spring Dinner Menu May 16, 2008

After a stop at my local farmer’s market I was inspired to make the following menu for a dinner in honor of my mother-in-law.

 

Asparagus and rhubarb are at their best time time of year, as are ramps. 

• As rhubarb cooks, its juices act as a natural thickener, making it an amazing sauce for ice cream or cake.  Rhubarb’s tart, vibrant flavor is amazing when sweetened with a little sugar. 
• Ramps are young, wild leeks with tender leaves that have a mild garlicy flavor.  They are wonderful sauteed in a little olive oil. 
• Remember to bring a cooler or insulated cold bag with you if you are going to puchase your meat and/or cheese at the market.   

 

Don’t forget to buy flowers while you’re at your local farmer’s market.  I had been looking for lily of the valley all week (they are my mother-in-law’s favorite) and although May is one of the few months they are in season, I was quoted $50 for one small bunch.  I was able to get 4 bunches for $12 when I was at the market!  

 

 

Seasonal Spring Dinner Menu

Appetizers

Local cured meats
Olives in Dijon mustard
Assorted local cheese and crackers

Main Event

Local flat iron steaks with red wine, shallot and thyme sauce
Asparagus with sautéed ramps (wild leeks), lemon and thyme
Roasted red mountain (pink flesh) potatoes

 
Dessert

 

Sweet corn cake with pinot noir rhubarb compote and vanilla ice cream

 

 Check out the following site for more farmer’s market tips, ideas, recipes and stories:  http://eatdrinkbetter.com/2008/04/28/farmers-market-fare-3-2/