the art of food
the art of food
Alexandra, 19. Ukraine.
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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
WILD RICE AND EDAMAME SALAD 1/2 cup blanched slivered almonds 2 tablespoons white sesame seeds 4 cups cooked wild rice 2 cups shelled cooked edamame, thawed if frozen 2 medium carrots, diced 3 medium scallions, thinly sliced (green parts only) 1/2 cup dried cranberries 3 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cup rice vinegar, plus more as needed 2 teaspoons honey 1/2 teaspoon chili pepper flakes 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper Toast the almonds in a medium frying pan over medium heat, stirring often, until golden brown (don’t let them burn!), about 8 to 10 minutes. Transfer the almonds to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds. Add the rice, edamame, carrots, scallions, and cranberries to the bowl with the almonds and sesame seeds and toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey, chili pepper flakes, salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
Июнь 13th 2012 at 03:09PM | 6 заметок
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
LEMON CRINKLE COOKIES AND LEMON COCONUT COOKIES 1/2 cup butter, room temp2/3 cup granulated sugar1/3 cup brown sugar1/2 teaspoons vanilla extract1 whole egg1 1/2 teaspoons lemon zest2-3 tablespoons fresh lemon juice (depending on how lemony you want them to be)1 1/2 cup all-purpose flour1/4 teaspoons salt1/4 teaspoons baking powder1/8 teaspoons baking soda1/2 cup powdered sugar (for lemon crinkle cookies)or 1/2 cup sweetened coconut (for lemon coconut cookies) Preheat oven to 350F. Grease baking sheets with non stick cooking spray or line with parchment paper and set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the vanilla, egg, lemon zest and juice. In another bowl, combine the flour, salt, baking powder, and baking soda. Stir the flour mixture into the wet ingredients until just combined. For lemon crinkles, pour the powdered sugar onto a large plate or shallow bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. For the coconut cookies, do the same as above except use coconut instead of powdered sugar. Bake the cookies for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (they shouldn’t look like like they’re melting). Remove from oven and cool cookies about 2 minutes before transferring to cooling rack. *If using a non stick darker baking tray, reduce baking time by about 2 minutes.
Май 6th 2012 at 04:43PM | 2 заметки
STRAWBERRY RHUBARB CRUMBLE For fruit filling: 4 1/2 cups chopped rhubarb 1 1/2 cups strawberries, hulled and sliced 1/2 cup granulated sugar 1 tablespoon corn starch 1 teaspoon orange zest For the cobbler crust: 2 tablespoons granulated sugar 1 cup all-purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup butter 1/4 cup milk 1 large egg, lightly beaten 1/2 teaspoon vanilla extract Turbinado sugar, for sprinkling Preheat the oven to 350F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest. Let the mixture sit for 30 minutes to bring out the juices. In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or two knives. Combine until the mixture resembles coarse crumb and then add in the milk, egg, and vanilla and stir until just moistened. Be careful not to overmix. Pour the strawberries and rhubarb into a 2-quart casserole dish or deep pie dish, or individual casserole dishes/ramekins. Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 50 minutes for a single dish or 30-35 minutes  for ramekins until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream.
Май 6th 2012 at 04:36PM | 5 заметок
STRAWBERRY STARBURST CAKE 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate 1 1/2 cups (188 grams) all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar 1 large egg 1/2 cup (118 ml) milk 1 teaspoon (5 ml) vanilla extract 3/4 teaspoon orange zest 1 pound (450 grams) strawberries, hulled and halved Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Whisk the flour, baking powder, and salt together in a small bowl. In a larger bowl, beat the butter and 1 cup sugar with an electric mixer until the mixture is pale and fluffy, about 3 minutes. Mix in the egg, milk, vanilla, and orange zest until just combined. Add the dry mixture gradually, mixing until just smooth. Pour the batter into the prepared pie plate. Arrange the strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle the remaining 2 tablespoons sugar over the berries. Bake the cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let the cake cool in the pan on a rack. Cut into wedges and serve with lightly whipped cream or vanilla ice cream.
Май 6th 2012 at 04:32PM | 2 заметки
PINA COLADA CAKE Cake 2 cups (250 grams or 8 3/4 ounces) all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 stick (113 grams or 4 ounces) unsalted butter, softened 1/4 cup light (55 grams or 2 ounces) brown sugar 1 tablespoon (15 ml) dark rum 2 large eggs, at room temperature 1 cup (237 ml) cream of coconut 1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved) To brush over the cake 1 to 2 tablespoons rum (optional) 2 tablespoons pineapple juice (optional) Glaze 1 cup (120 grams or 4 ounces) powdered sugar Pinch of fine sea salt 2 teaspoons to 4 teaspoons pineapple juice 2 teaspoons to 4 teaspoons rum Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with a circle of parchment paper, then butter parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat the butter and brown sugar with an electric mixer at medium speed until pale and fluffy. Add the eggs, one at a time. Mix in the rum and the cream of coconut. Add half the flour and when it’s nearly all incorporated, add the second half. Mix only until flour is just incorporated. Fold in bits of pineapple with a rubber spatula. Spread the batter evenly in prepared pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment. Brush the cake with rum or pineapple juice while the cake is still hot for extra flavor. Cool the cake completely. Whisk together the powdered sugar, salt, and 2 teaspoons pineapple juice and 2 teaspoons rum. Thin the glaze only as needed, adding additional pineapple juice or rum a teaspoon at a time until the glaze is just thick enough to pour. Pour the glaze on to the middle of cake and if necessary, spread with a spatula until the top is covered. Serve immediately or let it set in the fridge for 20 minutes or so.
Май 6th 2012 at 01:08PM | 6 заметок
PINA COLADA 6 oz light rum 6 oz cream of coconut 8 oz pineapple juice 2 oz heavy cream 1 1/2 cups frozen pineapple 1 cups ice Blend all ingredients at high speed. Serve in a chilled class and garnish with a slice of pineapple.
Май 6th 2012 at 01:02PM
WATERMELON-CUCUMBER REFRESHER 3 parts (3 ounces) vodka 1 part (1 ounce) triple sec 2 parts (2 ounces) watermelon-cucumber-mint juice 1 part (1 ounce) lime juice Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strain into a chilled cocktail glass. Garnish with a cucumber slice and sprig of mint or slice of watermelon. Watermelon-Cucumber-Mint Juice 2 parts (2 cups) chopped watermelon 1 part (1 cup) peeled and chopped cucumber 2 sprigs of mint Blend all ingredients together and strain through fine-mesh strainer.
Май 6th 2012 at 01:00PM | 9 заметок
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