My Kitchen

Lemon Curd

2011-07-07T22:21:00.000-07:00

It's roughly the same consistency as custard, but a brighter yellow - or even orange if that's what the cook's been using - and the scent of lemon wafting from the mix can transport you right into summer!

As a tasty way of adding some vitamin C to the family diet, lemon cheese was frequently made at home

Lemon curd is not something I make on a regular basis, but every now and then it's lovely. Invariably, I think the home-made version comes out far nicer than anything I've yet found in the shops

As it does not keep too well, commercially made mixtures often contain preservatives and I've even come across one or two that use corn starch to thicken the mix.

Lemon curd is easy to make, but requires a little patience. It's one of those kitchen jobs that I find deeply relaxing, calming and peaceful while listening to music or an audiobook.

And while you're at it, why not make lime curd, orange curd or even grapefruit curd. Unusual maybe, but worth it..

Ingredients:

2 - cups sugar
1 - cup butter or margarine
1/4 - cup grated lemon rind
2/3 - cup fresh lemon juice
4 - large eggs, lightly beaten

Procedure:

Step 1
- Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce eat to low; cook until butter melts

Step 2
- Stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.

Step 3
- Cook, stirring constantly, over medium-low heat until the mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool

Step 4
- Cover and refrigerate up to 2 weeks. Serve with pound cake, angel food cake, or Chocolate Gingerbread.
Yield: 3 1/4 cups.

Easy Chocolate Chewies

2011-07-05T23:00:00.000-07:00

The earliest record of chocolate was over fifteen hundred years ago in the Central American rain forests, where the tropical mix of high rain fall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the plant from which chocolate is derived, the Cacao Tree.

The Cacao Tree was worshipped by the Mayan civilisation of Central America and Southern Mexico, who believed it to be of divine origin, Cacao is actually a Mayan word meaning "God Food" hence the tree's modern generic Latin name 'Theobrama Cacao' meaning ‘Food of the Gods’. Cacao was corrupted into the more familiar 'Cocoa' by the early European explorers. The Maya brewed a spicy, bitter sweet drink by roasting and pounding the seeds of the Cacao tree (cocoa beans) with maize and Capsicum (Chilli) peppers and letting the mixture ferment. This drink was reserved for use in ceremonies as well as for drinking by the wealthy and religious elite, they also ate a Cacao porridge.

East Chocolate recipes can satisfy just as much as the more difficult ones.

Ingredients:

1 - (18.25-ounce) package devil's food cake mix
1/2 - cup vegetable shortening
2 - large eggs, lightly beaten
1 - tablespoon water
1/2 - cup sifted powdered sugar

Procedure:

Step 1
- Combine first 4 ingredients in a large bowl, stirring until smooth.

Step 2
- Shape dough into 1-inch balls, and roll in pwdered sugar. Place balls 2 inches apart on lightly greased baking sheets.

Step 3
- Bake at 375 degrees for 10 minutes. Cool about 10 minutes on baking sheets; remove to wire racks to cool completely
Yield: 4 dozen

Chocolate Pots De Creme

2011-07-03T23:19:00.000-07:00

Luscious Chocolate Pots de Creme, served in dainty cups, boast just four ingredients and require only a saucepan and measuring utensils to make.

A few notes about making pots de crème: be careful to cool the scalded milk a bit so it doesn’t curdle the egg yolks. Yes, I did that the first time around! Second, since this doesn’t bake, the taste of this dessert comes strongly from the chocolate you use. A good bittersweet is essential; I like Ghirardelli. As for the spiced chocolate, I like Lindt’s Chili dark chocolate. If you can find Ibarra chocolate, though, use it by all means instead of the chili-infused chocolate and nix the added vanilla and cinnamon. Finally, play with the whipped cream’s flavoring if you like; I sweetened it lightly with powdered sugar and splashed in vanilla extract, but you can add cinnamon, vanilla beans, or even pepper itself if you want.

Ingredients:

1 - cup semisweet chocolate morsels
1 - cup whipping cream
1/2 - cup half-and-half
2 - egg yolks

Procedure:

Step 1
- Combine first 3 ingredients in a heavy saucepan; cook low heat, stirring constantly, until chocolate melts.

Step 2
- Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.

Step 3
- Cook over low heat, stirring constantly, 2 minutes or until mixture thickens slightly. Spoon into individual serving containers.

Step 4
- Cover custard and chill.
Yield: 4 to 6 servings

Fudge Waffles

2011-07-02T23:28:00.000-07:00

Before 1886, the origin and history of fudge is unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of a accidental “fudged” batch of caramels, hence the name “fudge”.

Fudge is a crystalline candy and controlling the sugar solution crystallization is the key to delicious, smooth fudge. One of the most important aspects of any candy is the final texture. Temperature separates hard caramels from fudge and tiny microcrystals of sugar in fudge gives fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time.

Ingredients:

2 - large eggs
1/4 - cup butter or margarine, melted
1 - teaspoon vanilla extract
1 - cup buttermilk
1 - cup all-purpose flour
1/2 - teaspoon baking powder
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/4 - teaspoon ground nutmeg
3/4 - cup sugar
1/2 - cup cocoa
1/2 - cup chopped walnuts (Optional)
1/4 - cup semisweet chocolate mini-morsels (Optional)

Procedure:

Step 1
- Combine first 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until foamy (about 2 minutes). Add buttermilk, mixing well. Set aside

Step 2
- Combine flour and next 6 ingredients; gradually add to egg mixture, beating at low speed just until blended.

Step 3
- Stir in walnuts and mini-morsels, if desired

Step 4
- Bake in a preheated, oiled waffle iron until done.

Yield: 18 (4-inch) waffles

Hot and Spicy Grouper

2011-07-01T20:43:00.000-07:00

This recipe originally calls for catfish, which is mild and a little lighter in texture than I’d prefer. I tend to substitute grouper in this recipe, as it’s a little firmer while maintaining that sweet and fresh flavor. Since it’s pan-seared (in a grill pan) it makes it easy to get a nice crust on the fish while keeping the inside moist and tender. Besides, they didn’t have catfish.

Jerk has become widely known as the definitive spice blend of Jamaica. Traditionally, it’s a paste made from allspice, Scotch Bonnet chiles (hotter than habaneros!), cloves, cinnamon, garlic, thyme and a host of other ingredients, depending on who’s family recipe you are following. Admittedly, I’m not about to make a giant batch of super-spicy jerk paste for myself, so I tend to cheat and use a dried spice blend (in my case, McCormick’s Gourmet Blend, which is a good combination of spicy, hot and sweet).

The slaw is a spicy slaw, with a habanero, cilantro and lime juice giving it a massive amount of flavor. In the end, it’s spicy combined with spicy which makes this solo-dining husband a happy eater.

Ingredients:

4 - (4-ounce) grouper or snapper fillet
1/4 - cup lemon juice
2 - tablespoons water
2 - tablespoons hot sauce
1 - tablespoon vegetable oil
2 - teaspoons grated fresh gingerroot
1/2 - teaspoon salt
- vegetable cooking spray
1 - tablespoon sesame seeds, toasted
1 - tablespoon chopped fresh parsley

Procedure:

Step 1
- Place grouper in a shallow dish; set aside.

Step 2
- Combine lemon juice and next 5 ingredients; divide in half. Cover and refrigerate 1 portion. Pour remaining portion over fish, turning to coat. Cover with aluminum foil.

Step 3
- Refrigerate fillets 1 hour; turning fish occasionally.

Step 4
- Remove fish from marinade, discarding marinade.

Step 5
- Arrange fish in a single layer in a grill basket coated with cooking spray. Cook, covered with grill lid, over hot coals 5 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining marinade.

Step 6
- Transfer fish to a serving plate; sprinkle with sesame seeds and parsley.

Yield: 4 servings

Strawberry Ice Cream Sandwich

2011-07-01T10:13:00.000-07:00

If you try on those Astronaut Ice Cream Sandwiches and you find yourself wanting, then in Martha we trust, right? Take a look at Martha Stewart’s engagingly delicious Chocolate Hearts Ice Cream Sandwich Recipe. Are they not beautiful?

Show that someone how much you love them by cooking this up for dinner tonight, they will not soon forget. Enjoy!

Ingredients

2 3/4 - cups all-purpose flour, plus more for dusting,
1/2 - cup cocoa powder ,2 1/2 teaspoons baking powder.
1/4 - teaspoon salt,12 tablespoons (1 1/2 sticks) unsalted butter, room temperature,
1 1/2 - teaspoons pure vanilla extract,
1 1/2 - cups sugar,2 large eggs,
1 - tablespoon milk,
2 to 2 1/2 - pints strawberry ice cream, slightly softened,

What’s Next.

Procedure:

Step 1
-In a medium bowl- sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar.Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

Step 2
-Go ahead & preheat your oven to 350 F or 175 C.Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich.

Step 3
- Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

Mediterranean Chicken

2011-07-01T00:07:00.000-07:00

Rich in culture and food history, the nations on the shores of the brilliant azure Mediterranean Sea—Italy, Spain, France, Morocco, Greece, Lebanon, Syria, Turkey and Israel—have all contributed something special to the colorful, vibrant tapestry that is Mediterranean cuisine. Key components of Mediterranean cuisine include heart-healthy olive oil, protein-rich legumes, fish and whole grains with moderate amounts of wine and red meat. The flavors are rich, and the health benefits for people choosing a Mediterranean diet are hard to ignore—they are less likely to develop high blood pressure, high cholesterol or become obese. This collection features delicious and nourishing recipes that evoke the essence of the Mediterranean region while helping you work your way toward optimal health.

Wonderful food does not have to begin with the bewildering grocery list. Sometimes great taste lies in the easy combination of just a few ingredients. Here we honor simplicity. Each of this recipes use five or fewer ingredients are carefully chosen to both intensify taste and enhance eye appeal. Keep handful of these in ingredients in your pantry and you wont find you hand full at dinnertime.

Ingredients:

4 - skinned and boned chicken breast halves
3 - tablespoon all-purpose flour
2 - tablespoon olive oil
1 - (141/2-ounce) can ready-to-serve chicken broth
1/4 - cup sliced ripe olives
2 - teaspoon capers
1/8 - teaspoon pepper
1 -(14-ounces) can whole artichoke
heart, rinsed and halved

Procedure:

Step 1
- Dredge chicken in flour; set aside.

Step 2
- Heat olive oil in a large skillet over medium hight heat. Add chicken, and cook 3 minutes on each side or until lightly browned.

Step 3
- Add chicken broth and next 3 ingredients. bring to a boil, reduced a heat, and simmer 20 minutes or until thickened and bubbly.

Step 4
- Stir in artichoke halves, and cook until mixture is thoroughly heated.

Yield: 4 servings

Apricot Apple Crumb Tart

2011-06-30T23:40:00.000-07:00

There is a sweet and natural affinity between the soft sunset blush of early summer apricots and the homespun State-Fair-Blue-Ribbon pride of corn.

Maybe it has something to do with long full days of bright sun, a labor-intensive harvest and our wholehearted ritual of indulging in the season’s bright splash of sumptuous colors and flavors.

Apricots are my ideal baking partner and this easy breezy tart really maximizes their lusciousness as they bask in the company of their adoring admirer, cornmeal. These two pair so harmoniously I can't help but conspire in their brief rendezvous every year.

These apricots are first bathed in a little sugar, vanilla and cinnamon to coax along some juices that bake into fruity puckers of bright acidity once they are ensconced in the tart. The little burst of cornmeal has just a slight crunch and all the rustic flavor but is not too dense or grainy. It almost begs for an embroidered tablecloth.

This time my immersion into the intersection of the cornfield and the apricot orchard has produced a beauty. I know I’ve waxed on and on about my love for apricots each and every season and I have to say, this is one of my favorite pastries to emerge from my studio. So now it’s your turn. Please, do tell: what are your favorite pastries that you seek out each year?

Ingredients:

2 - (6-ounce) packages dried apricot halves
1 - (8-ounce) package dried apples*
3 - cups water
1/4 - tablespoon all-purpose flour
1/2 - (15-ounce) package refrigrated piecrusts
1 - teaspoon all-purpose flour
1/2 - cup all-purpose flour
1/2 - cup sugar
1/4 - cup butter or margarine
- Ice cream or sweetened whipped cream

Procedure:

Step 1
- Combine first 3 ingredients in a large saucepan, bring mixture to a boil. Reduce heat, and simmer 30 minutes. Drain well.

Step 2
- Combine 1/4 cup sugar and 1 tablespoon flour, stir into fruit mixture. Set aside

Step 3
- Unroll pie crust, and press out fold lines. Fit into bottom and up sides of a 9-inch tart pan, sprinkle with 1 teaspoon flour. Spoon fruit mixture into prepared pastry shell.

Step 4
- Combine 1/2 cup flour and 1/2 cup sugar, cut in butter with pastry blender until mixture is crumby. Sprinkle mixture over tart.

Step 5
- Bake at 425 degrees for 10 minutes, reduce temperature to 350 degrees, and bake 35 minutes or until lightly browned. Serve within 12 hours with ice cream or sweetened whipped cream, if desired

Yield: one 9-ince tart.

* 1 (6-ounce) package dried apricot halves may be substituted for a tarter dessert.

Chile-Beef Kabobs

2011-06-30T18:55:00.000-07:00

Ingredients:

*16 - (1 1/2-inch) onions
*1 - lean boneless sirloin, cut into 16 pieces
*16 - medium size fresh mushrooms
*2 - sweet red peppers, each cut into 8 pieces
*2 - sweet yellow peppers, each cut into 8 pieces
*1 - cup Red Chile Sauce, divided (see recipe below)
*1/2 - cup Burgundy or other dry red wine
*1 - cup nonfat sour cream
Garnishes: jalapeno peppers, kale leaves

Procedures:

Step 1
- Cook onions in boiling water to cover 8 minutes, drain

Step 2
- Alternate meat, onions, mushrooms, and the remaining vegetables on 8 (14-inch) skewers, place skewers in shallow dish.

Step 3
- Combine 1/2 cup Red Chile Sauce and wine. Pour over kabobs, turning to coat. Cover and refrigerate 4 hours.

Step 4
- Remove kabobs from marinade, discarding marinade. Place kabobs on a rack; place rack in boiler pan.

Step 5
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes, turning occasionally.

Step 6
- Combine sour cream and remaining 1/2 cup Red Chile Sauce. Serve with kabobs.
Garnish, if desired.
Yield: 4 servings.

Note: The Red Chile Sauce and sour cream mixture makes a spicy dip for raw vegetables or baked tortilla chips.

REMINDER:
- Per 2 kabobs and 1/3 cup sauce:
Calories 372 ( 22%fat )
Fat 8.5g (2.6g saturated)
Cholesterol 80mg
Sodium 244mg
Carbohydrate 32.6g
Fiber 5.1g
Protein 36.8g

Red Chile Sauce

Use a few spoonfuls of this sauce to spice up salsa. Spanish rice, gazpacho, tacos, refried beans, or vegetable soup.

Ingredients:

4 - ounces dried Anaheim chile peppers *
2 - cloves garlic, minced
1 - tablespoon vegetable oil
2 - tablespoons all-purpose flour
2 - cups water
1 1/2 - teaspoons ground cumin
3/4 - teaspoon salt

Procedure:

Step 1
- Remove pepper stems and seeds. (Wear rubber gloves when handling peppers.) Cover peppers with boiling water; let stand 30 minutes. Drain, reserving 1 cup liquid.

Step 2
- Position knife blade in food processor bowl; add peppers and reserved liquid. Process until smooth, stopping twice to scrape down sides. Set aside.

Step 3
- Cook garlic in oil in a heavy saucepan until tender. Gradually stir in flour, and cook over medium heat, stirring constantly, until caramel colored (about 6 minutes). Gradually add 2 cups water, stirring constantly. Stir in pepper mixture, and cook until slightly thickened.

Step 4
- Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Return to saucepan; add cumin and salt, and cook over medium heat until thickened. Sauce may be refrigerated up to 3 days or frozen up to 3 months.

Yield: 2 3/4 cups

Dried Cherry Muffins

2011-06-29T04:35:00.000-07:00

When your favorite fruits aren't in season, here's a solution to this unseasonal dilemma: Dried Fruits. As snacks, they deliver a burst of concentrated flavor. And in these recipe, most of the fruits reconstitute to a product similar to fresh. Until cherries ripen again, these will do just fine.

Ingredients:

1/2 - cup unsalted butter or margarine, softened
3/4 - cup sugar
2 - large eggs
2 - teaspoons grated lemon rind
2 - tablespoons lemon juice
2 - cups all-purpose flour
1 - teaspoon baking soda
1/2 - teaspoon salt
1 - cup buttermilk
2/3 - cup chopped dried cherries
1/2 - cup chopped walnuts.

Procedure:

Step 1
- Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs, on at a time, beating after each addition. Stir in lemon rind and juice.

Step 2
- Combine flour, soda, and salt, add to butter mixture alternately with buttermilk, begining and ending with flour mixture. Stir just until blended after each addition. Gently stir in cherries and walnuts.

Step 3
- Spoon batter into lightly greased muffin pans, filling three-fourths full.

Step 4
- Bake at 400 degrees for 20 minutes or until lightly browned. Remove from pans immediately.

Yeild: 15 muffins

Souffle Au Chocolat Cointreau

2011-06-29T03:59:00.000-07:00

Bill Gilchrist of Birmingham, Alabama prefers to whip egg whites by hand, but this recipe works just fine with a mixer, too. you can cut this recipe in half to serve six.

Ingredients:

Butter or margarine

2 - tablespoons sugar

1/4 - cup butter or margarine

1 - (12-ounce) package semisweet chocolate morsels

1/4 - cup Cointreau or other orange-flavored liqueur

12 - large eggs, separated

1 1/2 - cups sifted powdered sugar

1 - teaspoon ground cinnamon

1 - teaspoon cream of tartar

- powdered sugar

- Chocolate ream

Garnish: orange rind strips

Procedure:

Step 1

- Cut a piece of aluminum foil long enough to fit around a 2 3/4- quart souffle dish or straight-sided casserole, allowing a 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly butter 1 side of foil and dish. Wrap foil around outside dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string or masking tape. Add 2 tablespoons sugar, tilting prepared dish to coat sides. Set aside.

Step 2

- Combine 1/4 cup butter and chocolate morsels in top of a double boiler, bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring often. Remove from water; cool 5 minutes. Stir in Cointreau. Set aside.

Step 3

- Beat egg yolks, gradually add powdered sugar, beating until mixture is thick and pale. Stir in cinnamon and chocolate mixture. Set aside.

Step 4

- Beat egg whites and cream of tartar in a large mixing bowl at high speed with an electric mixer until stiff peaks form. Gently stir 1 1/2 cups egg white mixture into chocolate mixture.

Step 5

- Fold remaining egg white mixture into chocolate mixture. Pour into prepare dish.

Step 6

- Bake at 375 degrees for 50 to 55 minutes. Sprinkle with powdered sugar, and remove collar. Serve immediately with Chocolate Cream. Garnish if desired.

Yield: 12 servings

Chocolate Cream

Ingredients:

1 - cup whipping cream

1 - tablespoon sifted powdered sugar

1 1/2 - teaspoon cocoa

Procedure:

Step 1

- Beat all ingredients at medium speed with an electric mixer until soft peaks form.

Yield: 2 cups