Roasted Cauliflower

Roasted Cauliflower

1/4 c. extra virgin olive oil
1/4 tsp. coriander seeds, crushed
1 shallot, chopped
1 tsp. salt
1 head cauliflower, cut into florets
1/3 c. water

Preheat the oven to 450 degrees.  Heat the olive oil in a large ovenproof skillet over medium heat.  Add the coriander, shallot and salt and cook, stirring, until the shallot is translucent, about 5 minutes.  Add the cauliflower and water, increase the heat to medium high and cook, stirring occasionally, until the water has mostly evaporated, about 5 minutes.
Transfer the skillet to the oven.  Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. 

Lemon Ripple Cheesecake Bars

Lemon Ripple Cheesecake Bars

Crust:
1 c. flour
1/4 c. sugar
1 tsp. finely grated lemon zest
1/8 tsp. salt
1 stick butter, cut into 1/2" pieces and chilled

Filling:
1 T. plus 2 tsp. cornstarch
1/2 c. cold water
2 egg yolks
1 3/4 c. sugar
1/4 c. fresh lemon juice
1 tsp. grated lemon zest
20 oz. cream cheese
2 T. flour
3 eggs
1/4 c. sour cream
1 tsp. vanilla extract

Preheat oven to 325 degrees.  Butter a 9" square nonstick baking pan.  Set the cream cheese and eggs out to bring them to room temperature.
In a food processor, pulse the flour with the sugar, lemon zest and salt.  Add the cold butter and pulse until a soft, crumbly dough forms.  Press the dough evenly over the bottom and 1/2" up the sides of the pan.  Bake for 20 minutes until golden brown.
In a small bowl, dissolve the cornstarch in the water.  In a medium saucepan, whisk the egg yolks with 3/4 c. of sugar and the lemon juice.  Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved, about 4 minutes.  Boil for 1 minute, whisking constantly until the mixture is thick and glossy.  Put the mixture in a bowl and add the lemon zest.
In a large bowl, using an electric mixer, beat the cream cheese with the remaining cup of sugar until smooth.  Beat in the 2 T. flour until blended.  Add the eggs, one at a time, beating well.  Add the sour cream and vanilla and beat until smooth.  Pour the cream cheese batter over the crust and smooth the surface,  Dollop the lemon mixture on the cheesecake batter and carefully swirl into the batter.  Take care to not cut into the crust.  Bake the cheesecake for about 40 minutes or until just golden around the edge and just set.  Run the tip of a knife around the edge.  Let cool on a wire rack for 1 hour then refrigerate until thoroughly chilled.  Cut into 16 bars and serve.

Brussels Sprouts Giardiniera

Brussels Sprouts Giardiniera

1 lb. fresh Brussels sprouts
2 c. thinly sliced carrots
2 c. diced fennel bulb
1 c. thinly sliced celery
1/2 c. thinly sliced shallot
1/4 c. kosher salt
1 large jalapeno, thinly sliced
1 c. white wine vinegar
1 c. canola oil
2 tsp. dried oregano
1 1/2 tsp. crushed red pepper
1/2 tsp. celery seeds
2 garlic cloves, thinly sliced

Use a food processor with a slicing blade to thinly slice the Brussels sprouts.  Combine the sliced Brussels sprouts with the carrots, fennel, celery, shallot, salt and jalapeno.  Cover with plastic wrap; chill 8 hours.  Drain then rinse well.  Drain again.
Combine the vinegar, oil, oregano, red pepper, celery seeds and garlic in a bowl.  Stir with a whisk until blended.  Pack the vegetable mixture into 2 quart jars.  Divide the vinegar mixture between the 2 jars.  Add water if needed to cover the vegetables.  Cover and refrigerate for 3 days.  Drain before serving.

Use this on sandwiches, as a side dish or as part of a cheese tray.

Chocolate Caramel Cake

Chocolate Caramel Cake

Unsweetened cocoa powder
1 egg, lightly beaten
1 c. buttermilk
2/3 c. vegetable oil
2 c. flour
1 3/4 c. sugar
1/2 c. unsweetened cocoa powder
1 T. baking soda
1 tsp. salt
1 c. freshly brewed hot coffee
Chocolate frosting (recipe follows)
1 1/2 c. pecan halves, toasted
1/2 c. caramel ice cream topping

Grease 3 (9-inch) cake pans.  Line the bottom of each with parchment paper.  Grease the paper; dust with cocoa powder.  Set aside.
In a small bowl, whisk together the egg, buttermilk and vegetable oil; set aside.  In a large mixing bowl, stir together flour, sugar, 1/2 c. cocoa powder, baking soda and salt.  Gradually add the buttermilk mixture to the flour mixture, beating with an electric mixer until combined.  Gradually beat in the hot coffee.  Pour the batter into the prepared pans.
Bake at 350 degrees for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool the cakes in the pans on wire racks for 10 minutes.  Loosen the sides from the pans, then invert the cakes onto the racks.  Remove the cake layers from the pans.  Peel off the paper; cool thoroughly.
When the cakes are cool, make the Chocolate Frosting.  Place one cake layer top side down, onto a serving plate.  Frost the top of this layer with 1/3 of the frosting.  Arrange 1/3 of the pecans on top and drizzle with some of the ice cream topping.  Top with the second layer.  Repeat with frosting, pecans and caramel topping.  Top with the third layer, top side up.  Repeat with remaining frosting , pecans and caramel topping.  Chill cake 1 to 2 hours before serving.

Chocolate Frosting:
1 c. sugar
1/2 c. milk
6 T. butter, cut into small pieces
1 (12 oz.) pkg. semisweet chocolate chips.

In a medium saucepan, stir together sugar and milk.  Add the butter.  Bring the mixture to boiling, stirring constantly.  Remove from heat.  Add the chocolate chips.  Using a whisk, mix in the chocolate until smooth.  If frosting is too thick, stir in 1 to 2 teaspoons freshly brewed hot coffee.

Cannoli Dip

Cannoli Dip

3/4 c. ricotta cheese
1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
2/3 c. mini chocolate chips
Sugar cones, graham crackers or vanilla wafers

Bring the cream cheese to room temperature.  In a medium bowl, combine the ricotta cheese, cream cheese and powdered sugar with a mixer at low speed.  Increase the speed and mix until creamy.  Add the vanilla and mix just until combined.  Stir in the mini chocolate chips.  Serve as a dip with broken up sugar cones, graham crackers and/or vanilla wafers.

Apricot Orange Granola

Apricot Orange Granola

2 1/2 c. old-fashioned oatmeal
1 c. slivered almonds
1/2 c. packed brown sugar
1/2 c. sweet orange marmalade
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Zest of 1 orange
1/3 c. orange juice
pinch of salt
1 c. dried apricots, diced

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Heat the brown sugar, marmalade, cinnamon, ginger, zest, orange juice and salt in a saucepan over medium heat until the sugar dissolves, 3 - 4 minutes.

Toss the oatmeal and almonds in a large bowl.  Add the brown sugar mixture and stir until thoroughly combined.  Spread the mixture on the parchment lined pan.  Bake the granola for 30 minutes, stirring halfway through.  Let cool on the baking sheet.  Add the apricots and store in a sealed container.

Corned Beef Pickle Wraps

Corned Beef Pickle Wraps

1/2 lb. deli corned beef slices
1 (8 oz.) pkg. cream cheese
1 T. prepared horseradish
1 jar dill pickles

Bring the cream cheese to room temperature.  Combine the cream cheese and horseradish.  spread the cream cheese mixture on each corned beef slice.  Drain the pickles.  Quarter the pickles if large.  Wrap the corned beef around the pickle.  Refrigerate for 30 minutes.  Cut into 1/2" slices and serve.

Mango Frozen Yogurt

Mango Frozen Yogurt

1 mango, peeled and diced
3 T. honey
1 c. Greek yogurt
1 c. coconut milk
1 T. fresh lemon juice

In a blender, puree the diced mango with the honey.  Transfer the puree to a bowl and whisk in the Greek yogurt, coconut milk and lemon juice.  Chill the ingredients in the refrigerator for 2 hours then freeze in an ice-cream maker.  Store in the freezer.

Spiced Cookie Bark

Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Optional:
1/4 c. white chocolate chips

Heat oven to 375 degrees.  Line a 15"x10"x1" baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed.  Add the flour mixture to the sugar mixture; stir until combined.  Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl.  Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown.  Cool in the pan for 5 minutes.  Remove from the pan to a cooling rack, using the foil ends.  Cool completely.
Break the bark into pieces.  Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark.  Let the chocolate set before breaking into pieces.

Pasta with Shrimp and Mango - needs picture added to Dropbox

Pasta with Shrimp and Mango

12 oz. penne pasta
1 lb. peeled, cooked shrimp
1 1/2 c. chopped, peeled mango
1/2 c. chopped fresh cilantro
1/4 c. chopped red onion
2 tsp. grated fresh ginger
1/2 c. extra virgin olive oil
3 T. white wine vinegar
5 tsp. Caribbean Jerk marinade

Cook the pasta.  While the pasta is cooking, cut the shrimp in half lengthwise.  Combine the fresh ginger, olive oil, vinegar and marinade.  Drain the pasta.  Add the shrimp, mango, cilantro, red onion, and the olive oil mixture.  Serve immediately.

Corn Salsa

Corn Salsa

1 can black beans (drained and rinsed)
1 can corn (drained)
1 can diced tomatoes with green chilies
1/4 c. chopped green or red pepper
1/4 c. chopped onion
Juice from 1 lime
1/4 c. chopped cilantro
1 avocado

Combine all ingredients except the avocado.  Add salt and pepper to taste.  Let sit at least 1 hour before serving.  Add the avocado right before serving.

This is a very versatile recipe.  If you don't like black beans, use sliced black olives instead.  If you like it spicier, add a finely diced jalapeno.  Lots of fresh tomatoes on hand?  Use diced fresh tomatoes in place of the canned tomatoes.

Thanks Nancy J. for the excellent recipe!

Corn Nut Dusted Potato Chips

Corn Nut Dusted Potato Chips

1/2 c. corn nuts
10 oz. bag plain potato chips
1/2 c. finely shredded cheddar cheese

Finely grind the corn nuts in a food processor.  Spread the chips in a single layer on 2 baking sheets. Bake in a 350 degree oven until warmed and slightly shiny, 5 to 10 minutes.  Toss with the corn nut dust and cheese.  Cool and serve.

Spicy Bloody Mary

Spicy Bloody Mary

1 bottle (46 oz.) spicy V8 vegetable juice
6 oz. vodka
2 oz. Worcestershire sauce
1 lemon, zested and juiced
1 lime, zested and juiced
2 T. prepared horseradish
1 tsp. Tabasco sauce
1 tsp. celery salt
1 tsp. black pepper
Garnishes, such as leafy celery ribs, stuffed olives, pickled vegetables, dill pickles and lemon wedges

Combine all the ingredients except the garnishes.  Chill in the refrigerator for about 2 hours.  When ready to serve, pour over ice in glasses.  Put the garnishes on skewers and add to the glass.  Serve.

Green Beans with Toasted Garlic

Green Beans with Toasted Garlic

1 lb. green beans, trimmed
2 tsp. butter
1 tsp. olive oil
4 garlic cloves, thinly sliced
1/4 tsp. salt
1/4 tsp. black pepper

Bring a large saucepan of water to a boil.  Add beans; cook 5 minutes.  Drain.
Put the butter and oil in the saucepan; heat until the butter melts.  Add the garlic; saute for 30 seconds.  Remove the garlic; set aside.  Add the green beans; sprinkle with salt and pepper.  Cook 2 minutes or until tender, tossing frequently.  Top with the garlic and serve.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

1/3 c. olive oil
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. sugar
1/3 c. honey
2 large eggs
2 T. freshly grated lemon zest
1/2 tsp. vanilla extract
1/3 c. buttermilk, well shaken
3 T. fresh lemon juice
2 T. poppy seeds

Preheat the oven to 325 degrees.  Brush or spray a 9" x 5" loaf pan with olive oil.  Cut a piece of parchment paper to fit the bottom of the pan and place it inside.
Whisk together the flour, baking powder, baking soda and salt in a mixing bowl.  Whisk together the sugar, honey, olive oil, and eggs in a separate bowl until well mixed, then stir in the lemon zest and vanilla.  Combine the buttermilk and lemon juice in a liquid measuring cup.
Alternate adding the dry ingredients and then the buttermilk mixture to the egg mixture, stirring after each addition until just incorporated.  Gently stir in the poppy seeds.  Do not overmix.
Pour the batter into the pan, spreading it evenly.  Bake for 40 to 45 minutes until browned and a toothpick inserted into the center comes out clean.  Let cool in the pan for 15 minutes then remove from the pan.  Remove theparchment paper and discard.

Cinnamon Apple Muffins

Cinnamon Apple Muffins

1 c. sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 medium apples, peeled, cored, quartered then diced
1/3 c. walnuts, chopped
2 large eggs
1 c. plain Greek yogurt
1/2 c. butter, melted
1 1/2 tsp. vanilla or 1 1/2 T. Calvados apple brandy
1/4 c. brown sugar
1/4 tsp. cinnamon

Place cupcake liners inside muffin tins.  The recipe will make 12 - 18 muffins.
Preheat the oven to 400 degrees.
Whisk together the sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.  Add the diced apples and walnuts, tossing to coat.
In a small bowl, whisk together the eggs, yogurt, butter and vanilla (or Calvados).  Gently fold the liquid mixture into the flour mixture until just combined.  Don't over mix.  Divide the batter among the muffin cups.
In a small bowl, mix brown sugar with cinnamon.  Sprinkle a little of the mixture over the top of each muffin.
Bake the muffins at 400 degrees until brown around the edges and they spring back when touched, 16 - 18 minutes.  Remove the muffin pan to a wire rack to cool for about 5 minutes.  Then place the muffins onto the wire rack to cool.  Serve warm or at room temperature.  Store in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.

Dark Chocolate Almond Cherry Bark

Dark Chocolate Almond Cherry Bark

3/4 c. roasted unsalted almonds, coarsely chopped
1/2 c. dried sweet cherries, coarsely chopped
6 ounces bittersweet chocolate, chopped

Place the almonds and cherries in a bowl.
Place the chocolate in a microwave-safe measuring cup.  Microwave on High for 1 minute or until the chocolate melts, stirring every 15 seconds.  Add the chocolate to the nut mixture, stirring just until combined.  Spread the mixture on a foil lined pan; freeze 1 hour.  Break into pieces; serve immediately.

Oat and Pistachio Sandies

Oat and Pistachio Sandies

1 c. flour
1 c. oatmeal
1 c. raw pistachios
1/2 tsp. salt
1/2 tsp. baking soda
1 c. (2 sticks) unsalted butter
1/3 c. sugar
1/4 c. powdered sugar

Set out butter to warm to room temperature.
Pulse flour, oatmeal, pistachios, salt and baking soda in a food processor to combine.  Small pieces of oatmeal and pistachio should still be visible.
Using an electric mixer on medium-high speed, beat butter, sugar and powdered sugar about 5 minutes.  Mixture will look light and fluffy.  Reduce the speed to low and add the dry ingredients, mixing just until blended.  Divide the dough between 2 sheets of plastic wrap and shape into 1 1/2" diameter logs.  Chill until firm, at least one hour.
Place racks in lower and upper thirds of the oven; preheat to 350 degrees.  Using a serrated knife, slice the logs into 1/4" thick rounds and place on parchment-lined baking sheets, spacing about 1/2" apart.  Bake, rotating the baking sheets once, until the cookies are golden brown around the edges, 10 - 12 minutes.  Transfer to wire racks: let cool.

The dough can be chilled up to 5 days or frozen up to 1 month.

Corn Pudding

Corn Pudding

2 eggs, lightly beaten
8 oz. sour cream
1 can creamed corn
1 can whole kernel corn (drained)
1 small box cornbread mix
1 T. sugar
Salt & pepper

Mix everything together and bake in a greased casserole dish for 90 minutes at 350 degrees.

Raspberry White Chocolate and Almond Trifle

RASPBERRY WHITE CHOCOLATE AND ALMOND TRIFLE

3½ c. chilled heavy whipping cream
7 oz. crisp ladyfinger cookies
1 c. raspberry jam
12 oz. high quality white chocolate (like Lindt brand)
18 oz. frozen unsweetened raspberries
1¼ tsp. almond extract
6 oz. fresh raspberries
½ c. sugar
¾ c. sliced almonds
½ c. water.

Chop the white chocolate. Bring 1 cup cream to simmer in a saucepan. Remove from heat. Add the chopped white chocolate; whisk until smooth. Cool about 10 minutes. Beat 2½ c. cream and ½ tsp. almond extract to soft peaks. Fold in the white chocolate mixture. Stir sugar and water in a saucepan over medium heat until the sugar melts. Mix in ¾ tsp. almond extract; remove from heat. Set the frozen raspberries out to partially thaw. Quickly submerge 1 ladyfinger in the syrup; shake off excess. Place the dipped ladyfinger in the bottom of a 14-cup trifle dish. Repeat with enough ladyfingers to cover the bottom of the dish. Melt the raspberry jam over low heat in a saucepan. Spread 1⁄3 of the melted jam over the ladyfingers in the dish. Top with 1⁄3 of the partially thawed raspberries using the juice. Spread 1⁄3 whipped cream mixture over the raspberries. Repeat the layers 2 more times. Mound the fresh raspberries in the center of the trifle. Sprinkle almonds around the edge. Cover and chill at least 5 hours and up to 24 hours.

Excerpt From: Kerrey, Deb. “Gourmet Simplified Delicious Desserts" available at www.smashwords.com