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03-04-10

Chai Spiced S’mores

Makes 4 Servings (2 s’mores/serving)

Ingredients:
8 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon loose chai tea leaves
16 honey graham cracker squares (2 1/2-inch squares)
1 1/2 cups mini marshmallows or 16 jumbo marshmallows
Special equipment: 8 metal skewers

Directions: 
Put the chocolate in a heatproof bowl.

Put the cream in a small saucepan and bring to a simmer over medium heat. Add the tea leaves, stir, remove from heat and let stand 10 minutes. Return the tea-infused cream to medium heat until just simmering. Pour the cream through a fine mesh strainer set over the bowl of chocolate. Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate. Stir until very smooth and let the chocolate cool to room temperature. Discard the tea leaves.

To make the s’mores in the oven, set an oven rack 6 to 8 inches from the broiler and preheat the broiler.

Put 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square. Arrange mini marshmallows on each chocolate covered graham, being sure to cover the cracker completely. Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside.

Transfer the pan to the oven and toast the marshmallows under the broiler until deep golden brown, about 30 seconds. (DO NOT leave the oven – keep an eye on the marshmallows – they toast very quickly).

Remove the s’mores from the oven and top with the chocolate covered grahams, chocolate side down. Press lightly to spread the chocolate to the edges. Let the s’mores cool for 1 to 2 minutes before devouring.

To make s’mores the old fashioned way, and you have access to open flame, either a gas stove or fireplace, put 2 jumbo marshmallows on a metal skewer. Spread 1/2 teaspoon chocolate on each of 8 graham squares (this will be the bottom of the s’more). Dollop a teaspoon of chocolate onto the center of the remaining 8 squares and reserve (these are the tops).

Toast the marshmallows over an open flame until brown (or charred), as desired. While holding the skewer, put the toasted marshmallows onto the center of the bottom graham square. Invert a graham cracker top over the marshmallows and press lightly while you simultaneously pull the skewer from the marshmallows to create a sandwich. Repeat with the remaining marshmallows and serve while still warm.

Cook’s Note: Unused chocolate chai sauce can be stored in an airtight container in the refrigerator for up to a week. It can be melted and poured over ice cream or stirred into hot milk for chai-spiced hot chocolate.

02-15-10

Mini Strawberry Mascarpone Tarts

Makes 12 mini tarts

Ingredients:
8 ounces frozen pizza dough, thawed
1/2 cup sugar, plus 1 tablespoon
1/2 teaspoon kosher salt
1/4 cup balsamic vinegar
8 large strawberries, hulled and finely diced
4 ounces mascarpone cheese, whipped

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.

Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat.

Put the strawberries in a small bowl and sprinkle them with 1 tablespoon of sugar. Let them stand until juicy, 5 to 10 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, put about 1 tablespoon of diced strawberries on the top of each tart. Drizzle a little balsamic syrup over the tarts and serve immediately.

Cook’s Note: The sugared dough scraps can be tossed with cinnamon and baked in the 400 degree F oven until browned and crisp as a treat for the little ones. Leftover strawberries or balsamic syrup are delicious over ice cream!

02-15-10

Creme Caramel Bread Pudding

Makes 8 Servings

Ingredients:
1 1/4 cups (packed) dark brown sugar
4 1/2 cups 1/2-inch cubes crustless egg bread (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches of salt

Directions:
Spread brown sugar evenly in bottom of 8×8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
Spoon bread pudding into dessert bowls and serve warm.

NUTRITION INFORMATION: Per serving: 496 calories; 29 g fat; 0.5 g fiber; 50 g carbohydrates

02-15-10

Buttermilk Panna Cotta with Cinnamon-Caramel Sauce

Makes 6 Servings

Ingredients:
1 1/2 teaspoons (scant) unflavored gelatin
1 cup heavy whipping cream, divided
1/3 cup sugar
1 1/2 cups low-fat buttermilk
2 1/2 teaspoons vanilla extract, divided
1/2 cup (packed) golden brown sugar
1/8 teaspoon (generous) ground cinnamon

Directions:
Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
Spoon slightly warm caramel sauce over each panna cotta and serve.

NUTRITION INFORMATION: Per serving: 283 calories; 15 g fat; 0 g fiber; 34 g carbohydrates

02-15-10

Giant Apricot-Walnut Scones

Makes 6 Scones

Ingredients:
2 cups all purpose flour
1/3 cup sugar
1 T baking powder
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup golden raisins
1 1/3 cups heavy whipping cream
Powdered Sugar

Directions:
Preheat oven to 400 degrees F. Whisk first 3 ingredients in large bowl. Stir in walnuts, apricots, and raisins. Add cream; stir with fork just to blend. Transfer dough to work surface sprinkled with powdered sugar. Knead dough until smooth, about 10 turns. Form dough into 1-ink thick round. Cut into 60 wedbes. Sift powdered sugar over. Transfer to baking sheet.

Bake scones until golden brown and toothpick inserted into center comes out clean, about 18 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Cool completely, cover, and let stand at room temperature.

NUTRITION INFORMATION: Per serving: 492 calories; 25 g fat; 3 g fiber; 57 g carbohydrates

02-14-10

Toasted-Coconut Souffles with Ruby-red Cranberry Sauce

Makes 8 Souffles

Ingredients:
sauce
1 cup fresh or frozen cranberries (about 4 ounces)
3/4 cup cranberry juice cocktail
1/2 cup sugar
soufflés
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 1/4 cups canned unsweetened coconut milk* (from one 13- to 14-ounce can)
5 tablespoons sugar, divided, plus additional for sprinkling
1 1/2 teaspoons white rum
3/4 teaspoon coconut extract
Pinch of salt
5 large egg whites, room temperature
1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
special equipment
8 3/4-cup custard cups or ramekins

Directions:
SAUCE
Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.
SOUFFLéS
Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.
Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 1/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.

NUTRITION INFORMATION: Per serving: 232 calories; 50 g fat; 1 g fiber; 26 g carbohydrates

02-02-10

Quick Mini Chocolate Cheesecakes

Makes Servings

Ingredients:
1/4 cup(s)  semisweet or bittersweet chocolate chips, melted
1/2 cup(s) part-skim ricotta
12  chocolate wafer cookies
1 tablespoon(s) 100% fruit jam, such as raspberry or cherry

Directions:
1. Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

NUTRITION INFORMATION: Per serving: 61 calories; 3 g fat

02-02-10

Peanut Butter and Pretzel Truffles

Makes 20 truffles

Ingredients:
1/2 cup(s)  crunchy natural peanut butter
1/4 cup(s) finely chopped salted pretzels
1/2 cup(s) milk chocolate chips, melted

Directions:
1. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

NUTRITION INFORMATION: Per truffle: 64 calories; 4 g fat; 0 g fiber; 1 g carbohydrates

02-01-10

Baby Tiramisu

Makes 6 Servings

Ingredients:
1/2 cup(s)  nonfat ricotta cheese (4 ounces)
2 tablespoon(s) confectioners’ sugar
1/2 teaspoon(s) vanilla extract
1/8 teaspoon(s) ground cinnamon
12  ladyfingers (about 1 3/4 ounces)
4 tablespoon(s) brewed espresso or strong coffee, divided
2 tablespoon(s) bittersweet chocolate chips, melted

Directions:
1. Combine ricotta, sugar, vanilla, and cinnamon in a medium bowl.
2. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

NUTRITION INFORMATION: Per serving: 107 calories; 2 g fat; 0 g fiber; 18 g carbohydrates

01-26-10

Apple Dumplings

Makes 4 Servings

Ingredients: