Tiramisu with Chef Tony in Sorrento

Not sure if I'll prepare this at home, but it was very good.  Make ahead so it can be refrigerated for at least 2 hours. 

For 12 servings - use 9x12 glass dish

INGREDIENTS:

1 cup American coffee - not espresso

+/- 1 tsp Amaretto

20 lady fingers to cover the bottom

1/2 pound ( 150 gm) mascarpone  

3 eggs separated

1 cup heavy cream

3 Tbsp + 1 Tbsp sugar

Dark chocolate chips for topping

DIRECTIONS:

1) Mascarone in one bowl

2) Yolks into the mascarpone; whites into a separate bowl

Heavy cream in a 3rd bowl

Sugar into the cream, 3Tbsp sugar into the mascarpone, and 1 Tbsp sugar into the egg whites.

Mix 2 minutes for the heavy cream, 2 minutes for the egg whites until there are soft peaks

3 minutes for the mascarpone mixture

Mix the 3 bowls together and mix with a SPATULA, 3 minutes.

Lady fingers - break one open to make sure it's not too dark.  Quickly dip the lady fingers in the coffee 'po, po' - quickly so there's no coffee on the inside.  Arrange across the bottom of the glass dish.

Cover with the mixture.

Chocolate chips 'everywhere'

REFRIGERATE for over 2 hours.

Peach Soy Sherbet

 From Vitamin website:   https://www.vitamix.com/us/en_us/Recipes/Peach-Soy-Sherbet?referer_st=sherbert&sc=recipe#nutritional-facts

The frozen peaches I purchased were not that tasty, so I needed to add some flavor.  The helpful additions were  sprinkles of dried basil (if I had mint on hand, I would have tried it; cinnamon and freshly ground nutmeg, either together or separately; and makrut lime powder.  Ground pistachios were also good.  

Ingredients

• 1½ cup (360 ml) soy milk
• 4 (60 g) pitted dates, or honey, to taste
• 1 teaspoon vanilla extract, optional
• 1½ pound (680 g) frozen peach slices (or mango or ....)

Directions

1. Place all ingredients into the Vitamix in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
3. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

Chef's Notes

Blending frozen fruit makes a delicious creamy texture in seconds.

Nutrition Information

Serving Size	1 serving (122 g)
Amount Per Servings
Calories	60
Total Fat	.50 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	25 mg
Total Carbohydrate	13g
Dietary Fiber	1g
Sugars	11 g
Protein	2g

Chia pudding

 I've been wondering about chia pudding for a while - seems like it would be healthful, but what does it taste like?  What is the texture?  It usually looks like a mound of white bubbles with a hint of a black seed at the center of each one.  I knew it was some combination of chia seeds and milk, so I decided to give it a try and came up with the following recipe.  I'll be making it again to try to decide what I'd really like it to taste like.  Since pumpkin season is upon us, I did use some Pumpkin Pie Spice, but also numerous other ingredients. I'm going to try it a few different ways before it's ready for prime time!  

My first preparation ended up looking more like oatmeal than chia pudding.  It was a bit dark due to the spices and maple syrup.  Perhaps practice will make perfect?! 

INGREDIENTS:

1/2 cup chia seeds

1.5 cups non-dairy milk (I used cashew-almond)

1 tsp cardamom

1 tsp orange zest

1/2 tsp vanilla

DIRECTIONS:

1) Start by layering the chia seeds either in one bowl, or in 4 ramekins.

2) Cover with 3 times that amount of milk.  Stir immediately to get any lumps out.  

3) Add the remaining ingredients and mix.  Put in the refrigerator, with a reminder set to stir the pudding again in 1-2 hours.  Otherwise, hard areas form and are later difficult to break up.  Taste and consider more of any of the ingredients, or a sprinkle of Pumpkin Pie Spice, or another spice of your choosing.

zucchini bread

Excellent recipe

decreased sugar to just over 1 cup total of white and brown sugar

Used 2 cups whole wheat and 1 cup white flour.

Most recent version (8/8/23)used one small banana and one flax egg (1 Tbsp milled flax with 3 Tbsp water), 2 cups WWflour with 1c white flour, generous choc chips and walnuts.  Fabulous - best yet.  

added chocolate chips and part of a banana because the batter seemed too firm.  consider using some apple sauce or more banana instead of eggs next time

8/2021 - used 2 small bananas instead of eggs, but then needed to use one egg to moisten ingredients.  Only took 40-45 minutes to cook 

brought to Diane and Lou's 5/30/21

https://www.foodnetwork.com/recipes/trisha-yearwood/zucchini-bread-3470722 

Ingredients

Deselect All

Nonstick cooking spray, for greasing the loaf pans

3 cups all-purpose flour  (1 cups regular, 2 cups whole wheat)

1 teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1 teaspoon salt 

2 cups sugar  (1.25 cups, mix of white and light brown)

1 cup vegetable oil 

3 large eggs, beaten  (or 1.5 -2 bananas; may need one egg)(1 banana, 1 flax egg)

3 cups grated zucchini 

1/2 cup frozen grated coconut, thawed (sub generous choc chips)

1/2 cup walnuts, chopped  

1/4 cup maraschino cherries (omit)

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Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
2. In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
3. Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 40-45 minutes.  Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Cranberry pear crisp

From Canyon Ranch Nourish  - indulgently healthy cuisine by Scott Uehlein and Canyon Ranch

I had fresh cranberries left over from Thanksgiving and searched for a recipe that didn't require a cup of sugar to use them.  The nutmeg and cinnamon are flavorful, and if you can shave fresh nutmeg, it is so much more fragrant and tasty than out of a jar.  This is tart and refreshing and can be eaten cold or warm.  The original recipe suggests that it can be topped with yogurt as a quick breakfast.

Definitely a keeper, and it's even better with each day. I'd like even a little more topping than recommended.   

INGREDIENTS:

3 cups peeled, cored and diced pears (I used 2 pears and 1 apple, making it a little sweeter)

1/2 cup dried cranberries (used 1 cup fresh, cut in quarters)

2 Tbsp evaporated cane juice

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

TOPPING:

1 Tbsp unsalted butter, softened

1/4 cup whole wheat flour

1 Tbsp firmly packed light brown sugar

1 Tbsp canola oil

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1.5 tsp honey

1/2 cup steel cut oats (consider other oats)

DIRECTIONS:

1. Preheat oven to 400.  Lightly coat six 4-oz ceramic ramekins with canola oil spray

2. Mix together the pears, cranberries, cane juice, nutmeg, and cinnamon in a large bowl until well combined.

3. Mix together the butter, flour, brown sugar, canola oil, nutmeg, cinnamon, honey and oats in a small bowl.

4. Fill each ramekin with 1/2 cup pear mixture, then sprinkle with 2 Tbsp topping.

5. Bake for 8-10 minutes, or until  light golden brown.  Serve warm.  

Sweet Potato Pie in Ramekins

NOURISH NOV 21, 2019
Danielle and I liked these for the day after Thanksgiving.


These delightful, single-serve treats bring the essence of both sweet potato and pecan pies together in pudding-cup form, with creamy, cinnamon-scented, whipped sweet potato that gets topped with crunchy, brown sugar-kissed pecans. With no crust involved, and a subtle amount of maple syrup and butter, these healthful cups are a cinch to make.

Make Ahead: Unbaked cups may be made up to 1 day ahead, covered and stored in the refrigerator. Let the ramekins come to room temperature before baking.

Storage Notes: Baked cups may be covered and refrigerated for up to 4 days and served at room temperature.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

1 tablespoon unsalted butter, melted, plus more for greasing the ramekins
1 medium (10-ounce) sweet potato, peeled and cut into 2-inch chunks
3 tablespoons maple syrup
3 tablespoons whole milk
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon plus 1 pinch ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon plus 1 pinch kosher salt
1/4 cup pecan pieces, chopped
2 teaspoons dark brown sugar
DIRECTIONS

Preheat the oven to 350 degrees with the rack in the middle. Butter four 6-ounce ramekins.

Meanwhile, bring a small saucepan of water to a boil and add the potato. Cook at a rapid boil until tender, about 10 minutes. Remove from the heat and drain.

Transfer the potato to a large bowl and add the maple syrup, milk, egg, butter, vanilla, 1/4 teaspoon cinnamon, and 1/8 teaspoon each nutmeg and salt. Using an electric mixer, beat the mixture until creamy, about 2 minutes. (The mixture will be somewhat soupy and bits of sweet potato will remain visible.) Evenly divide the mixture among the prepared ramekins.

In a small bowl, toss the pecans with the brown sugar and the remaining pinches of cinnamon and salt until combined. Sprinkle the pecan mixture on top of the sweet potato in the ramekins. Place the filled ramekins on a large, rimmed baking sheet and bake, 20 to 25 minutes, until the ramekins are set in the middle and the topping is browned. Let cool for about 5 minutes before serving.

Chocolate Granita

From The Perfect Scoop by David Lebovitz

This gives you a very rich taste of frozen chocolate - delish! Doesn't last long in this house!

Container for freezing - preferably 2" high and 8-10" long oblong container

4 cups water
1 cup sugar (3/4 cup is enough - keep trying to decrease)
Pinch of salt
2/3 cup unsweetened Dutch-process cocoa powder  (used TJs cocoa powder)
4 oz bittersweet or semisweet chocolate, chopped (chips melt without chopping)
1 tsp vanilla extract

In a large saucepan, whisk together the water, sugar, salt and cocoa powder.  Bring to a full boil and continue to boil, stirring occasionally for 15 seconds.

Remove from heat and add the chocolate.  Stir the mixture until the chocolate is completely melted, then add the vanilla

Pour the mixture into the dish and place in the freezer.  Once it starts to freeze around the edges(check after about an hour), take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.

Return the dish to the freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful fine crystals of homemade granita.  If it freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals.  Then return to the freezer.

Spoon over ice cream or sorbet, or top with sweetened whipped cream.

Peach or Nectarine Granita

From The Perfect Scoop by David Lebovitz

The fruits taste less sweet after they're frozen, so the sweeter they are from the beginning, the better.  Making a frozen dessert doesn't get any easier than this.  Serve  with vanilla ice cream or frozen soy milk, and it'll be like a creamsicle.  Otherwise, it's great surrounded by berries, perhaps sweetened by a drizzle of honey.  Allow a few hours to a day for proper freezing.

Ingredients:
6 ripe nectarines or peaches
1 1/3 cups water
1/2 cup sugar

Directions:
1) Slice the fruit in half and twist to remove the pits.  Cut into chunks and cook with 1 cup of the water in a medium, non-reactive saucepan over medium heat, covered, stirring occasionally, until they're soft and cooked through, about 10 minutes

2) Remove from the heat and stir in the sugar.  Let cool to room temperature.  When cool, puree the mixture in a blender with the remaining 1/3 cup of water, until smooth.  I don't recommend using a food processor for this, as the liquid can leak (at least in mine!).

3) Freeze according to the instructions for the Mojito Granita.

Mojito Granita

From The Perfect Scoop by David Lebovitz

Tis the season for mint growing out of control.  Make a granita - a frozen treat that can be served as a slushy, with berries or with ice cream or frozen yogurt, or served with a little rum as a drink.  It's  a refreshing treat for a hot summer's day.  And the perfect addition for a BBQ!

My husband thinks ice cream and chocolate chip cookies are their own food group.  So this year for his birthday, I got him an ice cream maker and have been trying recipes from The Perfect Scoop.  This one is mixed by hand - no ice cream maker needed!  But it does go well with vanilla ice cream or frozen Oatly or soy - as in So Delicious brand.  It takes some attention, but well worth it!

Ingredients:
2 1/2 cups water
1/2 cup sugar
2 limes - Zested, trying to get only the green peel
1 cup lightly packed fresh mint leaves
1/2 cup freshly squeezed lime juice (from 3-6 limes, depending on size)
3 Tbsp white or light rum
Container for freezing - preferably plastic, or a Soma container, 8-12 inches across, and 2" high, with 2 quart capacity.

Directions:
1) Add the water and sugar to a small nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan.  Bring the mixture to a boil and cook, stirring occasionally until the sugar is dissolved.

2) Reserve 5 of the mint leaves and add the remaining mint to the saucepan and remove from the heat.  Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.

3) Once it's cool, strain the mixture in to the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid.  Discard the mint leaves.

4) Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well.

5) Place the mixture into the container and place in freezer.  After an hour, stir the mixture, stirring up the frozen parts near the edges with a fork.  Continue to check every 30 minutes or so and break up the chunks until you have fine crystals.  If it's too hard to be stirred, leave it at room temperature until it can be stirred again and then return it to the freezer.

Coconut Rum Snowballs

• Enjoy this delicious Coconut Rum Snowballs recipe from Once Upon a Chef's Jennifer Segal. Exclusive for pre-orders.
• Right click on the image below to save it. Recipe makes 34 cookies. 
• 

Date and Walnut Haroset Balls

https://jewishfoodexperience.com/recipes/date-and-walnut-haroset-balls/

Not a very tempting title but what could be bad about chocolate?!  Thanks to Shula for this one.  Made these to bring to NY for seder.  Because of family allergies, I used peanuts instead - not suitable for some on Passover.  I realized afterward, I should have put the peanuts in the food processor first and made a sort of peanut butter.  Then mix this with warm dates and cover with melted chocolate.  It would have been a special kind of Reese's peanut butter cup!

From the website:
My mother has been making these date and walnut balls, a variation on traditional Jewish-Iraqi haroset, which is made with chopped walnuts and silan (date honey), for years. They’re not only perfect for Passover and Tu b’Shevat, but are also healthy and tasty year round. Pressed baking dates are available in Middle Eastern and some kosher markets. To keep the recipe pareve, simply use pareve dark chocolate.

Ingredients
1 cup walnut pieces
1 13-ounce package pressed baking dates
8 ounces dark (semisweet or bittersweet) chocolate, chopped

Preparation
Preheat the oven to 350 degrees. Spread walnuts on a baking sheet and toast in the oven for 5 minutes. Shake the baking sheet, then toast for 5 to 7 minutes longer, until walnuts turn darker in color and are fragrant. Let cool completely.
Meanwhile, if the dates seem dry, place them in the bowl of a food processor and pulse until coarsely chopped. Transfer to a small mixing bowl. Otherwise, soften an opened package of the dates for 15 seconds or so in the microwave.
Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts (a tablespoon or so). Add the remaining chopped nuts to the chopped or softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into 1-inch balls, placing them on a baking sheet.
Line a rimmed baking sheet with parchment paper.
Melt chocolate in a microwave-safe bowl in 30 seconds segments. Stir the chocolate until it is smooth. Let cool for about 1 minute.
Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Allow the chocolate to set before serving. You can put the date balls in the fridge for about 20 minutes to help the chocolate set, but keep in mind that this may cause the chocolate to lose its shine.

Fall Fruit Salad - Apples, pears and dates

Adapted from www.passthechallah.com  

I made this for Thanksgiving 2017 and New Years Day and everyone loved it!  It's a good change from the usual fruit salads.  The lemon in the dressing keeps the apples from turning brown.  It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.

Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes

¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)

Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!

Roasted Acorn Squash

When I received my acorn squash from Healthy Harvest, I had to figure out what to do with them.  Here are a few easy recipes:

Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Carefully trip each end of the squash so that it's flat.  Then cut the Acorn squash in half, across its center.
Scoop the seeds and fibers out of the middle, so each half is a small bowl that can stand on its own.

Set the squash halves on the prepared baking sheet.  Use ~ 1.5 teaspoons of softened butter to smear the edges.  (Because I didn't read the directions first, I mixed all the ingredients together, and that worked fine as well.

Mix 2 Tbsp maple syrup, 2 Tbsp chopped pecans and a sprinkling of powdered ginger.

Roast them at 400 degrees when nicely browned and very tender when tested with a fork.  It takes about an hour for a small to medium squash.  Do not undercook.  About every 20-30 minutes, spoon the liquid that collects in the 'bowl' over the edges of the squash.  If the nuts appear to be burning, consider covering with aluminum foil.

Other alternatives:  coat with butter and sprinkle with brown sugar.
Coat with butter then add 2 Tbsp OJ mixed with 1 Tsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder.

http://abc.go.com/shows/the-chew/recipes/apple-crumble-stuffed-acorn-squash-carla-hall

apple crumble in acorn squash

Berry Tart with Honey-Yogurt Filling

Adapted from the Washington Post:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/

Here's a perfect red, white and blue dessert for 4th of July weekend!  I rarely bake, so on the few occasions I need a graham cracker crust,  I've always grabbed Keebler right off the supermarket shelf.  Well, this crust takes about 5 minutes to prep and is delicious!  Well worth the time!  It's very moist, and barely fills the pie dish, so no extra calories around the edges.  And the yogurt keep it even moist - for the one day that it lasted!

The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight.  However, I only let it sit for 2 hours and it was fine.  Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all.  I also might add a bit more lemon zest, since I liked the bites that carried that taste.  Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving.  This dessert is not that sweet, but is somewhat addictive!

When comparing yogurts, I noticed something interesting.  The flavored ones come in 5.3 ounce servings, and have lots of sugar.  If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers.  Choose wisely.  If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.

Tested size: 8 servings (3-4 in my house)

INGREDIENTS:

2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest

4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries

DIRECTIONS:

1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off.  (See headnote for shortcut).

2) Preheat the oven to 350 degrees.

3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.

4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn.  (The baked crust might have cracks in it; that's okay.) Let it cool completely.

5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.

6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.

photos:

Double Chocolate Pudding

https://www.washingtonpost.com/pb/recipes/double-chocolate-pudding/14688/

Part of Jerry's birthday and father's day celebration, this pudding was quick and easy.  It's relatively healthy for a good chocolate dessert.  I made it with vanilla almond milk, El Ceibo cocoa powder from Bolivia, and Hatfield's Double Dark Semi-Sweet Chips (both from Whole Foods).  It was a little on the thin side, so I'll try using more arrowroot starch/flour next time; I substituted this for the corn starch.  Remember to leave at least 3 hours for it to set, although it wasn't too shabby right out of the pot!

Some of the chips didn't melt completely, but I kind of liked that consistency.  I particularly liked the lack of a 'skin' on top, that I remember from 'out of the box' puddings from years ago.

Ingredients:
1/3 cup granulated sugar
2 Tbsp unsweetened cocoa powder, preferably not Dutch-process
2 Tbsp plus 1 tsp cornstarch (or arrowroot starch/flour)
2 cups cold low-fat milk (1%) or almond milk
1 tsp pure vanilla extract
1 oz dark chocolate (60-70% cacao) finely chopped, plus optional chocolate shavings, for garnish
1/4 tsp salt
Whipped cream for serving (optional)

Directions: 
1) Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat).  Gradually add the milk, whisking until smooth.

2) Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes.  Reduce the heat to low; cook, whisking frequently for 1 minute, then remove from the heat.

3) Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth.  Stir in the salt.

4) Transfer to a serving bowl, individual dessert bowls or ramekins.  Cover with plastic wrap an refrigerate until set, at least 3 hours and up to 3 days.

5) Serve as is, or garnished with a small dollop of whipped cream and sprinkling of chocolate shavings, if desired, or with mint.

Double Chocolate Pancakes with Raspberry Sauce

https://www.washingtonpost.com/pb/recipes/double-chocolate-pancakes-raspberry-sauce/15125/

This was part of Father's Day brunch for 2016.  Just a starter to the rest of the day -- a stop at the Dupont Circle farmer's market for soup, a stroll over to Nat Geo for the Greece exhibit (finally learned that those wavy looking hairdos were actually helmets with animal's horns arranged in that pattern), and the highlight, Amsterdam Falafel and fries.

The pancakes were on the dry side and were probably trying to be too healthy - could use more chocolate chips.  But the basic idea was good - using minimal sugar and unsweetened cocoa for a sort of chocolate taste.  Definitely increase the chips, maybe chop them (as recommended) to distribute them better.

The berry sauce on the other hand was quick and very worthwhile.  I had 'aged' berries - that had been in the freezer for a long time, but the sauce came out excellent.  So it was mixed berries instead of just raspberries, including some additional cherries, with a quick squeeze of lemon to improve the taste.

Tasted good on the pancakes, but even better on cantaloupe and raspberries the next day.  Would make a pretty fruit serving for company.  It's relatively thick like a compote, so a bit more water would create more of a sauce.  Would likely also be good in plain yogurt.

Deep-dish winter fruit pie with walnut crumble

To save the trouble of making a crust and to decrease the calories, I made this without a crust.  Since I couldn't find figs, I substituted about 1/4 cup dried cranberries and 1/4 cup golden raisins.  It came out delicious and filled a deep pie dish and an 8x8 inch square.  It became better each day, and sweeter, making me think that we could do without the raisins.  Even the cranberries, which can be quite tart, became sweet with the baking.

This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.

ingredients

Pie Pastry

• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

Walnut Crumb Topping

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 3/4 cup packed (5 3/4 ounces) brown sugar
• 3/4 cup (3 ounces) raw walnuts, coarsely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 6 tablespoons (3 ounces) unsalted butter, melted

Fruit Filling

• 1 cup (5 1/2 ounces) dried figs (see below)
• 4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
• 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
• 1 cup (4 ounces) cranberries, fresh or frozen
• 1/2 cup (3 1/2 ounces) granulated sugar
• 2 tablespoons cornstarch
• I left out the figs (because I couldn't find any) and added 1/4 cup dried cranberries ; consider 1/4 cup raisins

preparation

To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.

Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.

Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.

To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.

Position a rack in the lower third of the oven and preheat the oven to 375°F.

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.

Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.

Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.

Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

Reprinted with permission from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson, copyright © 2009. Photography © 2009 by Sara Remington. Published by Ten Speed Press, a division of Random House, Inc.

Bittersweet Mocha Bundt Cake

From The Heart of the Plate by Mollie Katzen (Author of Moosewood Cookbook)

What could be better than chocolate and coffee?  I hardly ever bake, but I was asked to bring a dessert to a friend's house for dinner - all the other food was already accounted for, including enough fruit.  It's not that I don't eat sweets - I do! - but usually someone else has prepared them.  So, I perused my favorite websites and cookbooks and came up with this recipe.  If a recipe comes from a vegetarian cookbook full of cauliflower and brussel sprouts recipes, it can't be too unhealthy, right?  Even if there are 2 sticks of butter in one little cake!  I gave my husband the final deciding vote, and since he loves chocolate and coffee, this was the clear winner.  And it was a good decision!!

Think ahead hints from Mollie Katzen:
- serve with cappuccino or chai for brunch or for dessert, even as a birthday cake.
- unwrap the butter ahead of time and place in mixing bowl to soften
- freeze, maybe even pre-sliced, to have it at the ready

Ingredients:

16 Tablespoons (2 sticks) unsalted butter, softened
1 1/4 cups sugar
4 large eggs
1 Tablespoons pure vanilla extract
2 cups unbleached all-purpose flour (I used 1 cup whole wheat, 1 cup white)
1/3 c unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup strong brewed coffee, cooled to room temperature; decaf is fine
1/4 cup milk (low fat works fine)
1 cup semisweet mini chocolate chips
Confectioners sugar (optional topping)


Directions:

1) Preheat oven to 350, with a rack in the center position.  Lightly spray the bottom and center of a standard-sized Bundt or tube pan with non-stick spray.

2) Beat the butter for about 3 minutes in a large bowl with an electric mixer at high speed, until fluffy.  Add the sugar and beat for 2-3 minutes longer, until completely incorporated and the mixture is very light.  Add the eggs one at a time, beating well after each addition, then beat in the vanilla.

3) In a second bowl, whisk together the flour, cocoa, baking powder, and salt.  Combine the coffee and milk in a measuring cup with a spout.

4) Add the dry ingredients to the butter mixture in 3 installments, alternating with the coffee mixture, beginning and ending with the dry, using a rubber spatula to stir from the bottom of the bowl after each addition.  Fold in the chocolate chips with the last addition of flour.  Don't overmix.

5) Scrape the batter into the pan, spreading it evenly.  Bake for 40 minutes, or until a sharp knife inserted all the way into the center comes out clean.

6) Cool in the pan on a wire rack for at least 30 minutes before removing the cake from the pan.  If you used a Bundt pan, invert the cake onto a plate.  If you used a tube pan, pull out the tube and gently lift the cake off and onto a plate, or if it is one piece, run a small knife or thin spatula around the sides of the pan and invert the cake onto a plate.  Cool for another 10-15 minutes before slicing.

7) Consider sifting confectioners' sugar over the top for a nice finish after it cools.  I shook the sugar through a fine sieve to get the same effect, and used less than a tablespoon.