Vodka Pineapple Cocktail
From Food Network kicthens
1 1/2 ounces pineapple juice
1-ounce vodka
1-ounce orange liqueur, recommended: Cointreau
1/2-ounce freshly squeezed lime juice
sugar, for the rim (optional)
Fresh wedges of pineapple
Maraschino cherry
- Chill a martini glass in the freezer.
- Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.)
- Scatter some sugar onto a small plate, wet the rim of the glass and dip into sugar.
- Strain the drink into the chilled glass.
- Skewer the pineapple and cherry and drop into the cocktail. Cheers.
Serves 1.
Raspberry-Lemon Cake
From Food Network
Cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sour cream
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1 tablespoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
2 cups sugar
1 teaspoon finely grated lemon zest
5 large eggs, room temperature
Icing and Filling:
1 1/4 cups sugar
5 large egg whites
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cream of tartar
Pinch fine salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
1/2 cup seedless red raspberry jam
candied almonds, pastel sanding sugars, optional for garnish
- For the cakes: Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.
- Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly.
- Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.
- Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl.
- Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar.
- Continue beating until very light and fluffy, about 3 to 4 minutes more.
- Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition.
- At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.
- Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)
- Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
- For the Icing: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.
- Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
- Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes.
- Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)
- To assemble the cake: Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.
- Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it. Place a cake layer top side up on the plate.
- Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer. Place a third cake layer on top. Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together.
- Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatula to smooth icing as much as possible.
- If desired, garnish with candied almonds and sprinkle the top of the cake with pastel colored sanding sugars.
Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.
Serves 8-10.
Make ahead: double wrap the cake in plastic wrap and store in the freezer for up to 2 months.
Roasted Red Pepper Spread Sandwiches
From Cooking Light magazine
1/2 cup finely chopped seeded cucumber
1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened
3 tablespoons minced red onion
1/4 teaspoon salt
1 garlic clove, minced
8 (1 1/2-ounce) slices whole-grain bread
8 romaine lettuce leaves
- Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula.
- Add the cheeses, onion, salt, and garlic; stir with a fork until well blended.
- Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
Serves 4 (serving size: 1 sandwich).
NUTRITION PER SERVING: CALORIES 356(30% from fat); FAT 11.9g (sat 6.4g,mono 2.9g,poly 0.4g); PROTEIN 14.9g; CHOLESTEROL 36mg; CALCIUM 173mg; SODIUM 875mg; FIBER 4.1g; IRON 2.9mg; CARBOHYDRATE 43.6g
Tuscan Salad
From Giada De Laurentiis
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannelloni beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)
- Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine.
- Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
Serves 4-6.
Creamy Celery Soup
From Martha Stewart
2 Tablespoons butter
1 1/2 Pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 Tablespoons fresh lemon juice
- Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
- Add 6 cups water to saucepan; bring to a boil.
- Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
- Working in batches, purée soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt.
- Serve, garnished with celery leaves.
Serves 4.
Curried Vegetable Dip
From Gourmet magazine
1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally
- Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
Makes about 1 1/2 cups.
Make ahead: dip can be made 2 days ahead and chilled, covered.
Homemade Potato Chips
From Food & Wine magazine
5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying
- Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
- Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
- In a large pot, heat 2 inches of oil to 350° over moderately high heat.
- Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes.
- Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.
Serves 8.
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