the art of food
the art of food
Alexandra, 19. Ukraine.
You are welcome to submit your favorite recipes if you want to share it with me and my followers :)

LIME PECAN BARS For the crust: 1/2 cup pecans 4 tablespoons (2 ounces) unsalted butter, melted 3/4 cup all-purpose flour 1/3 cup light brown sugar For the filling: 3 eggs 1 cup granulated sugar 1/2 cup freshly squeezed lime juice 2 teaspoons lime zest 1/3 cup all-purpose flour For topping 16-25 pecan halves, toasted Preheat oven to 325F. Butter an 8-inch square pan. In a food processor (or by hand), finely chop the pecans. Add the melted butter, flour and brown sugar and process until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes until the crust is golden brown. Meanwhile, whisk together the eggs and sugar in a medium bowl. Whisk in the lime juice and zest and the flour and whisk until smooth. Pour the filling over the still hot crust. Return to the oven and bake for 20-25 minutes or until the filling is set. Cool in the pan for 1 hour before cutting into squares. Top each square with a pecan half and press down lightly.
Июнь 13th 2012 at 03:12PM | 4 заметки
ROASTED STRAWBERRY STRACCIATELLA ICE CREAM For the roasted strawberries: 1 pint strawberry, hulled and sliced 1/2 inch thick 1/3 cup sugar 3 tablespoons fresh lemon juice For the ice cream base 1 1/2 cups whole milk 2 tablespoons cornstarch 2 ounces (4 tablespoons) cream cheese, softened 1/8 teaspoon fine sea salt 1 1/4 cups heavy cream 2/3 cup sugar 2 tablespoons light corn syrup 1/4 cup buttermilk 5 oz good quality chocolate (do not use chocolate chips) Preheat oven to 375 degrees F. Combine the strawberries and sugar in an 8 inch square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with the lemon juice. Measure 1/2 cup of the pureed berries and refrigerate the rest of the puree for another use. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture in to the cream cheese until smooth. Add the buttermilk and reserved strawberry puree and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. While the ice cream is freezing, prepare the chocolate by melting it over a double boiler. Transfer the melted chocolate to a container with a spout, such as a liquid measuring cup, or a squeeze bottle. When the ice cream is nearly finished churning, add the chocolate, drizzling it in as thin a stream as possible. Pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 1 quart.
Июнь 13th 2012 at 03:10PM | 2 заметки
STRAWBERRY KIWI TARTLETS For Crust:7 ounces lemon shortbread cookies or vanilla cookies6 tablespoons unsalted butter, melted2 tablespoons sugar For Kiwi Curd:3/4 cup kiwi puree (from 3-4 kiwis)1/2 cup sugar1 1/2 tablespoons meyer lemon juice3 eggs3 egg yolks6 tablespoons unsalted butter, cut into cubesgreen food coloring, optional strawberries, for garnish Preheat oven to 375ºF. In a food processor, pulse cookies until very finely ground. You should have about 1 1/2 cups of crumbs. Add melted butter and sugar and pulse until evenly moistened. Press crumb mixture into six small (3 3/4-inch) tartlet pans or one 9-inch tart pan. Bake for 4 to 5 minutes or until lightly golden. If crust has puffed, carefully press bottom back into place using a spoon or flat-bottomed glass. Cool completely. For kiwi curd, strain kiwi puree through a fine mesh sieve. Reserve seeds and set aside. Combine puree with sugar and lemon juice in a medium heavy-bottomed saucepan. Beat eggs together with egg yolks, then add to kiwi mixture. Add butter and stir over medium-low heat until butter is melted and curd thickens, about 10 to 15 minutes. Do not let it boil. Add one drop of green food coloring, if desired for a more vibrant color. Press curd through a fine mesh sieve to remove any lumps or cooked egg bits. If desired, add kiwi seeds back to curd, stirring until evenly distributed. Divided curd among prepared crusts; refrigerate until set, at least 1 to 2 hours. Top with strawberry slices.
Май 9th 2012 at 04:30PM | 3 заметки
CHOCOLATE STRAWBERRY OASIS PIE For Crust:Nonstick vegetable oil spray6 tablespoons (3/4 stick) unsalted butter1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped7 ounces chocolate wafer cookies (about 30 cookies)1 pint strawberries, trimmed and halved For Filling:2/3 cup sugar1/4 cup cornstarch2 tablespoons unsweetened cocoa powder1/4 teaspoon ground ginger1/8 teaspoon ground nutmegPinch of salt6 large egg yolks2 1/2 cups whole milk6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped1/2 tablespoon bourbon1 teaspoon vanilla extract Lightly spray a 9-inch pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth. Finely grind cookies in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes. Arrange strawberry halves in a single layer in the bottom of the crust. For filling, whisk sugar, cornstarch, cocoa powder, spices, and salt in heavy medium saucepan to combine. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla. Cool 5 minutes, whisking occasionally. Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling). Chill until set, at least 2 hours and up to 1 day. Top with fresh whipped cream and more strawberries, if desired.
Май 9th 2012 at 04:25PM | 11 заметок
QUICK AND EASY CHOCOLATE CHIP BANANA MUFFINS 1/2 cup canola oil 1 cup packed brown sugar 2 eggs 3 large ripe bananas (about 3 cups mashed) 2 cups flour 1 t baking powder 1 t baking soda 1/2 t salt 2 t pure vanilla extract 1/2 cup chocolate chips (optional) 1/2 cup chopped almonds, walnuts, or pecans (optional) Preheat oven to 350 degrees. Grease muffin tin or use paper liners. Beat oil, sugar, eggs, and mashed bananas until well blended in large bowl. You can do this in a mixer, but save yourself the mess and just do it by hand. Sift together the flour, baking powder, baking soda, and salt. Fold into the wet ingredients being careful not to overmix. Add the vanilla and chocolate chips and nuts if using. Spoon into prepared tin and bake 20 minutes or until a knife inserted in the center of the muffin comes out clean. Remove the muffins from the tin and cool on a rack.
Май 8th 2012 at 06:07PM | 1 заметка
APPLE BUTTER 2 lbs. apples, peeled, cored, and in chunks (about 5 apples)4 cups unfiltered apple juiceheaping 1/2  cup light brown sugar1 teaspoon ground cloves1 teaspoon ground cinnamonjuice of half a lemon In a large pot over medium high heat, combine the apples and apple juice and cook until the apples are completely tender, about 15-25 minutes, depending on the size you chop the apples. If a foam forms, you may skim it off if desired. Remove the pot from the stove and let cool briefly. Puree the apples and apple juice with an immersion blender or in a blender until completely smooth. Return the puree to the pot and add the brown sugar, cloves, cinnamon, and the lemon juice. Return the pot to heat and simmer on medium to medium-low heat, trying to maintain 220 degrees. Cook for 1-2 hours, stirring regularly, until the mixture really thickens and darkens to a dark, dark amber and is very bubbly and splattery (for me, this was one hour).  Be aware that you will have lots of splattering around your stove.  Remove from heat and store in an airtight container in the fridge.  Or if you’re going to get fancy, you could always can it.
Май 8th 2012 at 05:23PM | 358 заметок
APPLE CRUMB PIE CrustUse the crust of your choice. Filling3 3/4 pounds apples, half Granny Smith and half Braeburn apples (about 8-10 medium), peeled, cored, thickly sliced1 tablespoon fresh lemon juice2 1/2 tablespoons unsalted butter1/3 cup sugar1 teaspoon ground cinnamon1/2 teaspoon nutmegpinch of cloves2 tablespoons apple cider1 tablespoon cornstarch1/4 cup applesauce Topping3/4 cup all purpose flour1/2 cup sugar1/4 cup (packed) golden brown sugar3/4 cup chopped, toasted walnuts6 tablespoons (3/4 stick) unsalted butter, cut into small pieces1/4 teaspoon salt Prepare crust:Prepare the crust of your choice, wrap it in plastic wrap, and chill it for several hours.  Once you’ve rolled out your pie dough, place in a deep dish pie plate and crimp the edges.  Poke the bottom all over with a fork. Freeze crust for 15 minutes. (Can be prepared 1 day ahead. Keep frozen.) Preheat oven to 350°F. Line crust with aluminum foil and fill with pie weights, dried beans, or rice.  Bake for 15 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes longer. Cool. For filling:Sprinkle the apples with the lemon juice in a medium bowl.  Melt the butter in heavy large skillet over medium-high heat.  Stir in the sugar and cinnamon.  Add the apples and sauté until coated with cinnamon butter and crisp-tender, about 5 minutes.  Stir in nutmeg and cloves. In a small bowl, whisk the cider and cornstarch together and add to the apples.  Bring the mixture to a boil, stirring constantly. Transfer the apple mixture to a large bowl and mix in the applesauce. Cool completely. (Filling can be made a day ahead, just cover and it and throw in the fridge.) For topping:Using fingertips, rub all ingredients in bowl until moist clumps form. Assemble and bake:Preheat oven to 350°F.  Place the filling in the prepared crust and sprinkle the topping over the apples.  Bake until the topping is golden brown, about 40 minutes.
Май 8th 2012 at 05:09PM | 48 заметок
CRANBERRY UPSIDE-DOWN CAKE 6 tablespoons unsalted butter, room temperature, plus more for pan1 cup sugar1/2 teaspoon ground cinnamon1/4 teaspoon allspice2 cups cranberries1/2 teaspoon orange zest1 large egg1 teaspoon vanilla extract1 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup milk Preheat the oven to 350 degrees with rack in the center. Rub the bottom and sides of an 8-inch round cake pan with butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.  Sprinkle the orange zest over the cranberries. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined. With an electric mixer, cream 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add the egg and vanilla and beat until well combined. With the mixer on low, add one third of the flour mixture to the butter mixture in, add half the milk, and repeat alternating the flour and milk (ending with flour)  until well combined. Spoon the batter carefully over the cranberries in pan, and smooth the top. Place the pan on a baking sheet and bake the cake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool on a wire rack for 20 minutes and then run a knife around edge of cake and invert onto a rimmed platter.  You might lose a cranberry or two in the process; just scoop them out of the pan and stick them in the cake.  No one will ever know.
Май 6th 2012 at 06:26PM
KEY LIME PINEAPPLE CITRUS MARTINI 2 key limessugar8 oz pineapple juice6 oz citrus vodka Cut limes in half and rub around the edge of two martini glasses.  Pour some sugar on a plate and run the rims of the glasses through it. Pour pineapple juice and vodka into a shaker with ice. Squeeze one of the key limes into the shaker. Shake well and pour into glasses. Garnish glasses with a lime wedge or cross section.
Май 6th 2012 at 04:59PM
CORNMEAL LIME COOKIES 1 Cup (2 sticks) unsalted butter, at room temperature3/4 cup plus 2 tablespoons granulated sugar2 tablespoons finely grated lime zest (about 4 limes)2 eggs1 teaspoon vanilla extract2 cups unbleached all-purpose flower1/2 cup medium-coarse yellow cornmeal2 teaspoons baking powder1/2 teaspoon kosher salt Lime Glaze 1 cup confectioners’ sugar2 teaspoons water2 tablespoons fresh lime juice (1 – 1 1/2 limes)1 1/2 teaspoons finely grated lime zest (about 1 lime) Position rack in the center of the over and heat the oven to 350 degrees F. Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter and granulated sugar on medium speed for about 5 minutes or until light and fluffy. (This step will take 10 minutes if using a handheld mixer or a spoon). Stop the mixer a few times and use the rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Add the lime zest and beat on medium speed for about 1 minute to release the lime flavor. Add the eggs and vanilla and continue to beat on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated. In a small bowl, stir together the flour, cornmeal, baking powder, and salt. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix until the flour is completely incorporated and the dough is evenly mixed. Drop the dough in scant 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. Bake for about 25 minutes or until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center. Be careful not to overbake the cookies and let the tops brown. Let cook on the baking sheet on a wire rack for 15 to 20 minutes, then transfer to the rack to cool to room temperature or just a bit warmer before glazing. (if you try to glaze the cookies while they are still hot, the glaze will run off). To make the glaze: While the cookies are cooling, in a small bowl, whisk together the confectioners’ sugar, water, lime juice, and lime zest until smooth. You should have about 1/2 cup. (The glaze can be made up to 1 week ahead and stored in an airtight container at room temperature). Brush the cookies with a thin layer of the glaze, then allow the glaze to set for about 10 minutes before serving or storing. The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.
Май 6th 2012 at 04:50PM
theme by modernise