- Preheat the oven to 325°F.
- In a food processor fitted with the steel blade, combine the flour, sugar, cornstarch, and salt. With the machine running, add the butter and continue to process until the mixture looks like coarse meal. Transfer the mixture to a buttered 12-by-18-inch baking pan. With your fingers, press it in to form an even layer of crust.
- Bake the crust until light golden in color, 15 to 18 minutes.
- Meanwhile, prepare the lemon custard topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt and stir until well blended. Finally, stir in the lemon juice, milk, and lemon zest.
- Pour the lemon mixture over the prebaked crust, return the pan to the oven, and continue to bake until the custard has set, 20 minutes more.
- Remove the pan from the oven, let it cool to room temperature, and then chill, covered, in the refrigerator for at least 2 hours.
- Before serving, use a sharp knife to cut down through the topping and crust to make 3 dozen bars. Carefully pry them from the pan and dust with confectioner’s sugar before serving.
- In a medium-sized saucepan, melt your Monterey Jack over a low flame.
- In a separate pan, saute garlic and shallots with some nonstick cooking spray.
- Add soy milk to melted cheese, stirring continuously. Next, add mayo, sour cream and parmesan into your cheese mixture, still stirring over low heat. Add your sauteed garlic and shallots, as well as water chestnuts. Add your well-drained, chopped spinach and mix thoroughly.
- Spoon your dip into a medium-sized casserole dish and bake in a preheated 325-degree oven for 20-25 minutes.
- Voila! Your spinach-y masterpiece is complete. You may add salt and/or pepper if desired.
- In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3 1/2-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas. Roughly chop scraps and set aside.
- Using tongs, hold a tortilla circle in shape of a taco shell and fry, one at a time, until crisp, golden and holds its shape.
- Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps.
- Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro.
- Cake: Preheat the oven to 350°.
- Cream together butter and sugar.
- Add eggs one at a time, beating well each time.
- Mix cocoa and food color until cocoa is dissolved in food color. Then mix with egg, butter, sugar mixture.
- Add vanilla extract and mix.
- Mix baking soda and buttermilk together.
- With the mixer on low speed, add flour and buttermilk mixture alternately, beginning and ending with flour. Mix using 1/3 of flour or milk each time.
- Pour into two greased and floured 9-inch pans and bake oven for 25-30 minutes. Let cool and make the frosting.
- Frosting: Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes.
- Add sugar, pecans if using, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
- Spread cake layers and outside of cakes with frosting.
- Position the rack in the center of the oven and preheat the oven to 425°.
- Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
- Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
- Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
- Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
- Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
- Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
- Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
- Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
- When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.
- For vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. (Do ahead: Can be made 1 day ahead. Cover and chill.)
- For crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
- Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet.
- Cover and chill at least 1 hour and up to 1 day.
- Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
- Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.
- Heat oven to 350°. Toast almonds for 15 minutes on a baking sheet.
- Line two baking pans with parchment paper; set aside.
- In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated.
- Pour nuts onto prepared pans.
- Chill in freezer, about 15 minutes.
- Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted.
- Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated.
- Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds.
- Place cocoa powder and confectioners’ sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month.
21 slices batard or good French bread, sliced 1 inch thick
1/2 cup olive oil
3 garlic cloves
1 cup goat cheese, softened
1 cup olive tapenade (recipe follows)
1 cup roasted peppers, store-bought
7 white anchovies
1/2 cup garlic aioli (recipe follows)
1-2 tomatoes confit
7 slices Parmesan cheese
1/4 cup balsamic vinegar
- Lightly oil the bread on both sides and grill.
- Rub the bread with the garlic cloves.
- Spread soft goat cheese on 7 pieces of bread and top with olive tapenade.
- Spread soft goat cheese on 7 pieces of bread top with roasted peppers and white anchovies.
- Spread garlic aioli on 7 pieces of bread.
- Place confit tomato on top and then Parmesan.
- Drizzle olive oil and aged balsamic vinegar on each piece.
- Blanch tomatoes in boiling salted water for 15 seconds. Shock in ice water.
- Peel and quarter tomatoes and remove the seeds with a knife. Place on a sheet pan; cover half way with olive oil.
- Season each piece with salt and sugar. Roast in a 225 degree F. oven for 20 minutes.
1 tablespoon chopped garlic
1/4 cup chopped basil
2 extra-large raw egg yolks (see Note)
Freshly ground white pepper
1 tablespoon Dijon mustard
1 1/2 to 2 cups safflower oil
1 tablespoon lemon juice
- In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine.
- With the machine running, add the oil in a slow, steady stream a thick, creamy emulsion forms. Pulse in the lemon juice and adjust the seasonings to taste.
Makes about 2 cups.
Other bruschetta topping ideas include:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Oil-packed sun-dried tomatoes, cut into thin strips
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced
- Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
- Cut the salmon into paper-thin slices. Reserve.
- Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel.
- Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
- Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
- Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm.
- Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.
- Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
- Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook.
- Add the melted butter and warm milk.
- Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed.
- Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook.
- Remove the dough from the bowl. Using your hands, form the dough into a smooth ball.
- Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
- Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.
- Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
- Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling.
- Seal the edges, pinching the dough together.
- Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
- Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.
- Meanwhile, preheat the oven to 350°F.
- Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes.
- Remove from the oven and let cool completely on a wire rack.
- Make the icing: Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.
- The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.