Recipes and a Fork

Chocolate Caramel Truffles

Recipes and a Fork — Sat, 20 Aug 2011 06:51:55 +0000

The Sophisticated Take on the Turtle.

Turn the traditional turtle into a truffle. The Chocolate Caramel Truffle is salty and sweet in one, with a smooth texture that is slightly chewy. Create two variations: one coated in pecans and the other coated in cocoa (an alternative for friends and family with nut allergies). No need for a piping bag, get a mini scooper and make this homemade treat.

Chocolate Caramel Truffles Coated in Pecans

Sugar, Beginning to Melt [left] and Bubbling Cream [right]

Chocolate in Caramel [left] and Truffle Base [right]

Chilled Truffle Base with Scoop

Truffle balls [left] and Chopped Pecans [right]

Chocolate Caramel Truffles Coated in Cocoa

Chocolate Caramel Truffles

Author: Adapted from Gourmet, December 1994 Serves: Yields 25-28 pieces

Ingredients

1 cup sugar
2/3 cup heavy cream
9oz bittersweet chocolate, chopped
1/4 tsp salt
1 tsp vanilla
1/4 cup pecans, finely chopped, for coating
1/4 unsweetened cocoa powder, for coating

Instructions

Pour sugar in a dry heavy saucepan over low-medium heat. Allow sugar to sit undisturbed until it begins to melt, then occasionally swirl pan until sugar is completely melted and turns into golden caramel.
Remove pan from heat. Carefully add heavy cream. Caramel cream mixture will bubble and slightly steam. Return pan over low heat. With a fork, stir mixture until it melts into into a smooth caramel sauce.
Remove pan from heat again. Add chocolate, salt, and vanilla to caramel sauce. Stir mixture until chocolate is melted and smooth to make the truffle base.
Place uncovered pan in refrigerator to cool for 30-45 minutes until it is set, then remove pan. Line a baking sheet with wax paper or parchment paper. Using a mini ice cream or cookie scooper, scoop truffle base into balls onto prepared sheet. (The saucepan may have remnants of caramel. Optional: include each scoop with caramel remnants for a slight crunch and bursts of caramel in each bite, otherwise exclude remnants). Place sheet in freezer for 5-10 minutes to firm balls, then remove sheet. .
While balls are in freezer, place chopped pecans and cocoa onto 2 separate plate. After removing sheet from freezer, shape truffles with cold, dry hands to smooth out surface. Divide truffles into 2 batches. Roll the 1st batch into cocoa and roll the 2nd batch in pecans to coat.

Serving size: 1 truffle Calories: 120 Fat: 7g Saturated fat: 3g Unsaturated fat: 4g : 15g Sugar: 8g Fiber: 1g Protein: 1g Cholesterol: 9mg

Notes: This recipe is adapted from Gourmet primarily to shorten prep time and ease of forming truffles (i.e 30-45 minute chill in refrigerator, scoop of truffle base, 5-10 minute chill in freezer)

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Prosciutto, Goat Cheese and Fig Sandwich

Recipes and a Fork — Sat, 20 Aug 2011 05:21:42 +0000

The Summer Sandwich.

Looking for a sandwich for a picnic in the park? Use ripe summer figs that are fantastic when in season. The Prosciutto, Goat Cheese and Fig Sandwich is savory and sweet in one. Tart and peppered goat cheese is complemented by spicy arugula, sweet figs and savory prosciutto. It is the perfect balance. Double or triple this recipe for a lunch party with friends because it is that simple.

Prosciutto, Goat Cheese and Fig Sandwich

Pepper and Fresh Goat Cheese [left] and Peppered Goat Cheese [right]

Fresh Green Figs, Sliced

Arugula and Figs on Baguette [left] and Open-faced Prosciutto, Goat Cheese and Fig Sandwich [right]

Prosciutto, Goat Cheese and Fig Sandwich

Author: Adapted from Gourmet, August 2001 Prep time: 5 mins Total time: 5 mins Serves: 2

Ingredients

2-3 oz fresh goat cheese, softened at room temperature (approx 1/3 cup)
1/4 tsp ground pepper
2 fresh baguettes, 6” in length
4-5 green figs, cut lengthwise into 1/4” slices
1/2 cup arugula
1-2 oz prosciutto, thinly sliced (2-4 slices)

Instructions

Place the goat cheese in a bowl and sprinkle pepper over it. With a fork, mix the goat cheese and pepper until combined. Divide the goat cheese mixture in half and spread the goat cheese mixture on both cut sides of each baguette
Remove any tough stems from the arugula and discard. Place 1/4 cup arugula on one cut side of each baguette.
Arrange a single layer of sliced figs on the other cut side of each baguette.
Place 1-2 slices of prosciutto on top of figs. Serve the sandwiches open-faced or close the sandwiches to pack to go.

Serving size: 6″ sandwich Calories: 520 Fat: 17g Saturated fat: 9g Unsaturated fat: 4g : 70g Sugar: 17g Fiber: 6g Protein: 23g Cholesterol: 40mg

Notes: If green figs are not available, use any sweet and ripe fig such as Black Mission. Optional: Warm the baguettes in an oven at 275 degrees for a few minutes before preparing the sandwiches.

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Cocoa Cinnamon Popcorn

Recipes and a Fork — Sun, 07 Aug 2011 20:46:11 +0000

The Cocoa Lover’s Movie Snack.

Jazz up homemade popcorn for a cocoa dusted treat. Cocoa Cinnamon Popcorn is a sweet spin on a light snack. A handful of Cocoa Cinnamon Popcorn offers bites of both salty and sweet. Prepare this in a few minutes for a movie or game night. It’s a simple treat that satisfies the sweet tooth.

Cocoa Cinnamon Popcorn

Freshly Popped Popcorn

Cocoa Mixture

Cocoa Cinnamon Popcorn… again!

Cocoa Cinnamon Popcorn

Author: Adapted from Everyday Food, March 2009 Prep time: 5 mins Total time: 5 mins Serves: 2

Ingredients

5 cups freshly popped popcorn, unsalted
1 tbsp granulated sugar
1 tsp unsweetened cocoa powder
1 tsp ground cinnamon
1/2 tsp sea salt
1 tbsp melted butter, unsalted

Instructions

Place popcorn in a large bowl. Combine sugar, cocoa powder, cinnamon and salt in a small bowl.
Using a spoon, drizzle melted butter over popcorn while tossing the popcorn with another spoon in your other hand.
Sprinkle the cocoa mixture over the popcorn while tossing the popcorn again with a spoon in your other hand. Continue to toss until cocoa mixture and popcorn is combined.

Serving size: 2 Calories: 165 Fat: 7 g Saturated fat: 4 g Unsaturated fat: 3 g : 25 g Sugar: 8 g Fiber: 4 g Protein: 3 g Cholesterol: 15 mg

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Goat Cheese with Honey, Blackberries and Walnuts

Recipes and a Fork — Sun, 31 Jul 2011 22:40:03 +0000

The Luscious Plate.

Cheese and honey is Europe’s sweetest simplicity at its finest. Try Catalonia’s version with a mild fresh goat cheese. Goat Cheese with Honey, Blackberries and Walnuts is the light delight that ends a meal. The creaminess of goat cheese coupled with smooth honey along with a burst of blackberries and a crunch of walnuts is a delectable combination on one plate. Goat Cheese with Honey, Blackberries and Walnuts can be prepared in minutes and its sweetness can be savored in multiple bites.

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts

Goat Cheese round topped with Sage Honey

Fresh Blackberries and Walnuts

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts. Enjoy!

Goat Cheese with Honey, Blackberries and Walnuts

Author: Adapted from Platter of Figs and Other Recipes by David Tanis Prep time: 10 mins Total time: 10 mins Serves: 6

Ingredients

8 oz log mild goat cheese
6 generous teaspoons sage honey or other artisanal honey
18-24 walnut halves, unsalted
24-30 fresh blackberries

Instructions

Slice the goat cheese log into 6 rounds with a thin sharp knife (or cheese wire, if you have one). Place each round onto 6 small plates.
Top each round with a generous teaspoonful of honey.
Arrange 3-4 walnuts on one side of each plate around the goat cheese. Place 4-5 blackberries on the other side of each plate around the goat cheese. Serve and enjoy!

Serving size: 1 small plate Calories: 185 Fat: 14 g Saturated fat: 6 g Unsaturated fat: 7 g : 9 g Sugar: 4 g Fiber: 2 g Protein: 8 g Cholesterol: 17 mg

Notes. If sage honey is not available, try another artisanal honey such as lavender, eucaplytus or wildflower. And to accommodate those with nut allergies, skip the walnuts. The creamy goat cheese and burst of blackberries are still a great combination.

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Rich Hot Chocolate

Recipes and a Fork — Mon, 25 Jul 2011 03:06:27 +0000

The Intense Chocolate Concoction.

Let chocolate take the lead in a cup of hot chocolate. With less milk, fat and creaminess, the chocolate is truly the star in a cup of Rich Hot Chocolate. Rich Hot Chocolate is a simple recipe for the chocolate lover and can be prepared in minutes. This drink is a dessert in itself. Rich Hot Chocolate brings a smile after each sip. Make this decadence in a cup today.

Rich Hot Chocolate topped with Nutmeg

Bittersweet Chocolate, Coarsely Chopped

Chocolate and Boiling Water in a Saucepan

Rich Hot Chocolate in a Saucepan

Rich Hot Chocolate

Author: Adapted from Bittersweet by Alice Medrich Prep time: 5 mins Total time: 5 mins

Serves: 6 to 8

Ingredients

6 oz bittersweet chocolate, coarsely chopped
1 ½ cups boiling water
1 ½ cups milk
Nutmeg (optional)

Instructions

Place chocolate in a small saucepan over an oven range. Do not turn on the heat. Pour ¾ cup boiling water over the chocolate and stir until chocolate is melted and smooth. Stir in the remaining boiling water and milk over the chocolate mixture.
Turn on the oven to medium heat and whisk the chocolate mixture continuously until hot but not boiling. If you do not have a whisk, use a fork.
The hot chocolate should be served immediately; or set aside and re-heated. Just be sure to whisk it again over medium heat. To serve, ladle the hot chocolate into a cup. Optional: sprinkle a pinch of nutmeg onto the top of each cup.

Serving size: Approx. 1/2 cup Calories: 125 Fat: 7 g Saturated fat: 4 g Unsaturated fat: 3 g : 16 g Sugar: 14 g Fiber: 1 g Protein: 2 g Cholesterol: 2 mg

Notes: If you prefer to make your Rich Hot Chocolate creamier, add a dollop of whipped cream on top of each cup of hot chocolate (not stirred in). Ingredient recommendation: use 72% dark chocolate. Nutrition Note: The nutrition information above is based on the use of 1% milk.

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Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries

Recipes and a Fork — Sun, 24 Jul 2011 21:54:15 +0000

The Lemon Lover’s Breakfast.

Love Lemon? Leftover ricotta from last night’s dinner? Start the day with a twist to the traditional pancake. Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely. The pancakes are light and tender; and crisp around the edges. The added lemon zest and juice in both the pancake and whipped cream create a bit of a tart and natural flavor. Topped with fresh blueberries, this will be an instant hit at weekend brunch. Give your arm a break and get your electric hand mixer out to prepare the egg whites and wonderful whipped cream.

Lemon Zest and Fresh Blueberries

Egg Yolks [left] and Ricotta Mixture [right]

Egg Whites, whipped into stiff peaks [left] and Pancake Batter [right]

Pancakes, cooking the first side, in large pan

Lemon Whipped Cream Ingredients in a Bowl [left] and Whipped Cream [right]

Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries

Author: Adapted from Gourmet, September 1991 and Bon Apetit, April 2006 Serves: Yields twelve 3-4″ pancakes

Ingredients

4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons granulated sugar, plus 1 tbsp for whipped cream
1 1/2 tablespoons finely grated lemon zest, plus 1 1/2 tsp for whipped cream
2 tbsp fresh lemon juice, plus 1 tsp for whipped cream
1/2 cup all-purpose flour
Pinch of salt
Butter for the griddle
1/2 cup chilled heavy whipping cream
1/2 cup fresh blueberries

Instructions

Preheat oven to 200 degrees and set aside a baking sheet.
In a bowl whisk together the egg yolks ricotta, sugar and lemon zest to create a pale mixture. Stir in flour until just combined. If you do not have a whisk (or don’t want to clean one), use a fork.
In a separate bowl with an electric hand mixer beat the egg whites with a pinch a salt until they hold stiff peaks. To lift and lighten the ricotta mixture, fold in 1/4 of the egg whites into the mixture until combined. Gently fold in the remaining egg whites into the mixture to make the pancake batter.
Heat a griddle or large pan over high heat until it is hot enough to make drops of water scatter over its surface. Reduce the heat to moderate and add a 1-2 tsp of butter to the pan. If you do not have a brush, swirl the pan so that the butter covers it. Working in batches, pour the batter onto the pan by 1/4 cup measures. Depending on how big your pan is, you can cook up to 4 pancakes at a time. Cook the pancakes for 1-2 minutes on each side, or until golden. When cooking the first side of each pancake, you will see the batter begins to bubble and the bottom set. If the pan gets too dry making the pancakes difficult to handle, add additional butter to the pan as necessary. Place the pancakes on to the sheet and transfer to the oven to keep them warm.
To make whip lemon whipped cream, add heavy cream, 1 1/2 tsp zest, 1 tbsp sugar, 1 tsp lemon juice to a bowl. Using the electric hand mixer, beat the ingredients until it lifts and thickens into soft peaks.
Remove the pancakes from the oven. To serve, stack a few pancakes on top of one another, add a dollop of whipped cream to the top of the pancakes, and blueberries over and around the pancakes.

Serving size: 3 pancakes plus whipped cream and blueberries Calories: 410 Fat: 25 g Saturated fat: 14 g Unsaturated fat: 10 g : 28 g Sugar: 10 g Fiber: 1 g Protein: 18 g Cholesterol: 260 mg

Notes: Lemon Whipped Cream can be made up to 4 hours ahead. If making ahead, cover and chill whipped cream in the refrigerator, then re-whisk before serving. Also use part-skim ricotta, if whole ricotta is not available.

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Angelcot and Pistachio Pastries

Recipes and a Fork — Sun, 24 Jul 2011 02:20:12 +0000

The Californian’s Pastry.

Yes, another gem from the California farmer. The angelcot is sweetness wrapped in a smooth velvet skin. A hybrid of a Moroccan and Iranian fruit, the angelcot is a summer white apricot. Top angelcots over layers of phyllo and accompany them with pistachios, and you have Angelcot and Pistachio Pastries. The angelcots play a lead role in these pastries as the intense apricot flavor sweetens this treat. Crisp edges of baked phyllo, smooth slices of angelcot, and a crunch of pistachios; the combination of flavors and textures makes Angelcot and Pistachio Pastries a delight. Serve them hot and fresh from the oven after a long summer day.

Angelcot and Pistachio Pastries

Phyllo Topped with Butter [left] and Phyllo cut in Half Lengthwise [right]

Phyllo cut in Quarters [left] and Phyllo cut into 8 rectangles [right]

Fresh Angelcots

Fresh Angelcot Slices [left] and Slices on Phyllo [right]

Angelcot and Pistachio Pastries (one more time!)

Angelcot and Pistachio Pastries

Author: Adapted, generously, from Martha Stewart, Whole Living Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4

Ingredients

2 phyllo dough sheets, covered in a plastic wrap
1 tbsp unsalted butter, melted
5 ripe angelcots, halved lengthwise, pitted, sliced 1/4” thick, and halved lengthwise again
4 tsp light brown sugar, divided in 1/2 tsp
4 tsp unsalted pistachios, toasted and finely chopped

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Carefully remove one sheet of phyllo from under the wrap and transfer to a clean work surface. With a spoon, drizzle half of the melted butter on the first sheet, then with the back of the spoon spread the melted butter across the sheet (if you have a brush, the melted butter can also be brushed onto the sheet.) Carefully lay the second sheet of dough on top of the first sheet. Repeat the drizzle and spread technique with the remaining butter on top of the second sheet.
To make 8 rectangles, first cut the phyllo in half lengthwise. Cut the phyllo again to quarter, then cut each quarter one last time.
Place 4 rectangles on the lined baking sheet, then place the remaining 4 rectangles on top of each to make four 4-layered pastries. Arrange 6-8 angelcot slices in the middle of the top of each pastry, leaving at least 1/4″ border of phyllo exposed on each edge. Sprinkle 1/2 tsp of sugar over each pastry. Bake for 10 minutes.
Remove the baking sheet from the oven and sprinkle an additional 1/2 tsp of sugar onto each pastry. Sprinkle 1 tsp of pistachios onto each top. Rotate the baking sheet and return it to the oven. Bake for 5-7 minutes more until the sugar has melted and is bubbly.

Serving size: 1 pastry Calories: 130 Fat: 6 g Saturated fat: 2 g Unsaturated fat: 3 g : 18 g Sugar: 6 g Fiber: 1 g Protein: 2 g Cholesterol: 8 mg

Notes: This recipe uses 4 teaspoons sugar and was adapted to adjust to the sweetness of the angelcots (the original recipe calls for 8 teaspoons sugar). If you prefer sweeter pastries, adjust the sugar to taste. To ensure crisp pastries (and avoid soggy ones), serve Angelcot and Pistachio Pastries hot from the oven.

Note on Phyllo. Phyllo dough sheets are delicate. Remember to thaw frozen phyllo dough as instructed by the manufacturer. If the dough is not thawed, it will break into pieces. Also If the phyllo dough is too dry, wrap a dampened towel around the 2 sheets along with the plastic wrap. Be aware that if the towel is too damp, the phyllo dough will be very moist. Very moist dough is difficult to handle and will likely rip.

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Chocolate-Banana Ice Cream

Recipes and a Fork — Sun, 17 Jul 2011 05:21:52 +0000

The No-Ice Cream Machine Freeze.

So you don’t have an ice cream maker? No need to fret. The homemade Chocolate-Banana Ice Cream is just for you. With a generous amount of booze, Chocolate-Banana Ice Cream can be made in a cinch. Creamy and rich, this ice cream is extra special with fresh banana slices. Get your blender out and make this frozen treat today.

Chocolate-Banana Ice Cream and Ice Cream Scoop in Shallow Container

Chopped Chocolate and Banana Chunks [left] and Melted Chocolate Mixture in Bowl [right]

Blended Ice Cream Mixture [left] and Frozen Ice Cream in Shallow Container [right]

Chocolate-Banana Ice Cream

Author: Adapted from Ready for Dessert, David Lebovitz Serves: Yields approximately 3 cups

Ingredients

6 oz bittersweet or semisweet chocolate, chopped
1 cup plus 2 tbsp whole milk
1 cup plus 2 tbsp Irish Cream liqueur, such as Bailey’s Irish Cream or Caroline’s Irish Cream
3 very ripe medium bananas, plus 1-2 bananas for topping (optional)
3 tbsp dark rum

Instructions

Peel 3 bananas and cut them into chunks. Set the chunks aside.
Combine chocolate and milk in a small heatproof bowl. Set the bowl over a small saucepan of simmering water. Do not allow the water to touch the bowl. Once the chocolate begins to melt, stir the mixture occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
Pour the Irish cream liqueur into a blender (or food processor, if you have one). Add the banana chunks, rum, and melted chocolate mixture over the liqueur. Puree the ingredients until the mixture is smooth.
Carefully pour the mixture into a shallow container that has a fitted cover. Seal the container with the cover. Place the container in the freezer for at least 8 hours or until the mixture is solid enough to scoop.
Optional: Prior to scooping the ice cream into bowls, peel 1-2 bananas and cut into thin slices for the topping. Serve and remember this ice cream is not for the kiddies!

Serving size: 1/2 cup Calories: 375 Fat: 18 g Saturated fat: 6 g Unsaturated fat: 3 g : 41 g Sugar: 25 g Fiber: 3 g Protein: 4 g Cholesterol: 4 mg

Notes: In order to prevent the ice cream from freezing too hard, a generous amount of alcohol is required for this recipe. Also for a low-fat ice cream, you can also use 1% or 2% milk instead of whole milk.

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Herb-infused Water

Recipes and a Fork — Sun, 17 Jul 2011 02:36:22 +0000

The Pure Relaxation.

Rehydrate with Nature’s garden. With a few natural ingredients, a simple glass of water can transform a regular day into a relaxing one. Herb-infused Water recreates a day at the spa in your home. Serve Herb-infused Water at a baby shower, a spring lunch, or just around the house. The combination of mint, rosemary, lemon and cucumber makes a refreshing glass of water in a couple of simple steps.

The Ingredients

Herb-infused Water

Author: Adapted from Sunset, May 2002 Prep time: 5 mins Total time: 5 mins Serves: Yields 4 cups

Ingredients

12 thin slices cucumber
4 thin slices lemon
2 sprigs fresh rosemary
2 sprigs fresh mint
4 cups still water, chilled

Instructions

Place the cucumber, lemon, rosemary and mint in a 1 1/2 to 2-quart pitcher.
Carefully pour the chilled water into the pitcher. Cover the pitcher and chill it in the refrigerator for at least 2 hours or up to 8 hours.
Prior to serving the water, add ice cubes in each drinking glass. Pour the infused water into each glass and serve cold.

Serving size: 1 cup Calories: 0 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 : 0 Sugar: 0 Fiber: 0 Protein: 0 Cholesterol: 0

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Fresh Mint Chai Tea

Recipes and a Fork — Sun, 10 Jul 2011 20:57:17 +0000

The Cool to India’s Tea.

How do you bring an elegant high tea to any time of the day? It is simple: dress up a black tea with mint and ginger. A cup of Fresh Mint Chai Tea makes a tea party luxurious. Even on a summer day, Fresh Mint Chai Tea is lovely to share with a friend. The added bonus: the fragrance of this tea brings a smile with each sip.

Fresh Mint, Ginger and Water in a Saucepan, almost to a boil

Milk with Fresh Mint, Ginger and Water in a Saucepan, almost to a boil

Fresh Mint Chai Tea… Ready to Serve!

Fresh Mint Chai Tea

Author: Adapted from 1000 Indian Recipes by Neelam Batra Cook time: 5 mins Total time: 5 mins Serves: Yields 2 generous cups of tea

Ingredients

2 cups water
1/4 cup fresh mint leaves, coarsely chopped
1 quarter-slice fresh ginger, finely chopped
1/2 cup 2% milk
1 tsp black tea leaves or a teabag
Honey or raw sugar, to taste

Instructions

In a medium saucepan, add the water, mint and ginger over high heat. Bring to a boil, then lower the heat to medium to simmer for approximately 1-2 minutes. This extracts the maximum flavors of the mint and ginger.
Pour the milk into the saucepan and increase the heat again to bring the milk to a boil. Add the tea leaves or tea bag and remove the saucepan from the heat. Cover the saucepan to allow the tea to steep for approximately 3 minutes.
Using a ladle, pour the tea through a tea sieve or fine-mesh strainer into 2 tea cups or a tea pot. Discard the spices and leaves. Serve the tea with honey or sugar on the side.

Serving size: 1 generous cup of tea Calories: 35 Fat: 1.2 g Saturated fat: 0.8 g Unsaturated fat: 0.4 g : 3.6 g Sugar: 3 g Fiber: 0 g Protein: 2 g Cholesterol: 5 mg

Note: In India, tea is traditionally served with whole milk. This recipe offers a slightly healthier version.

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