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15-Minute Pumpkin Risotto

Thu, 01/17/2008 - 10:00AM by partysugar 0 Comments -



15-Minute Pumpkin Risotto
From Sunset magazine

1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups vegetable broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper

  1. In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
  2. Mix the cornstarch smoothly with a little of the vegetable broth. Add to pan along with remaining broth, wine, pumpkin, and rice.
  3. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
  4. Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Serves 4.

Nutritional Information: CALORIES 461(16% from fat); FAT 8.3g (sat 4.9g); PROTEIN 16g; CHOLESTEROL 20mg; SODIUM 402mg; FIBER 3.2g; CARBOHYDRATE 75g



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Little Mushroom Tarts

Wed, 01/02/2008 - 3:30PM by partysugar 0 Comments -



Little Mushroom Tarts
From Sunset magazine

4 ounces fresh shiitake mushrooms
8 ounces fresh common mushrooms
3 tablespoons butter, plus 6 tablespoons chilled butter cut into chunks
2 tablespoons olive oil
1 onion (8 oz.), peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons sherry vinegar
1 tablespoon minced Italian parsley
About 1/2 teaspoon salt
Fresh-ground pepper
1 cup all-purpose flour
1 large egg, beaten to blend

  1. Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
  2. In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl.
  3. Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
  4. In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
  5. Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
  6. Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix.
  7. Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
  8. Preheat oven to 375°. On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg.
  9. Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet.
  10. Gather remaining dough, roll again, fill, and cut out more tarts.
  11. Bake until beginning to brown, about 15 minutes. Brush tarts with egg wash (discard any remaining) and continue baking until deep golden brown, about 5 minutes longer.
  12. Serve warm.

Makes 12 to 16 tartlets.



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Little Mushroom Tarts

Fri, 12/21/2007 - 7:34PM by partysugar 0 Comments -



Little Mushroom Tarts
From Sunset magazine

4 ounces fresh shiitake mushrooms
8 ounces fresh common mushrooms
3 tablespoons butter, plus 6 tablespoons chilled butter cut into chunks
2 tablespoons olive oil
1 onion (8 oz.), peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons sherry vinegar
1 tablespoon minced Italian parsley
About 1/2 teaspoon salt
Fresh-ground pepper
1 cup all-purpose flour
1 large egg, beaten to blend

  1. Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
  2. In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl.
  3. Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
  4. In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
  5. Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
  6. Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix.
  7. Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
  8. Preheat oven to 375°. On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg.
  9. Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet.
  10. Gather remaining dough, roll again, fill, and cut out more tarts.
  11. Bake until beginning to brown, about 15 minutes. Brush tarts with egg wash (discard any remaining) and continue baking until deep golden brown, about 5 minutes longer.
  12. Serve warm.

Makes 12 to 16 tartlets.



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Peanut-Chocolate Macaroons

Wed, 12/05/2007 - 4:15PM by partysugar 0 Comments -



Peanut-Chocolate Macaroons
From Sunset magazine

2 1/3 cups powdered sugar
1 1/3 cups unsalted roasted peanuts (about 7 oz.)
1/3 cup granulated sugar
4 large egg whites
Chocolate ganache (recipe follows)

  1. In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.
  2. In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer.
  3. In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch.
  4. Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.
  5. Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets.
  6. Bake cookies in a 300° oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking. Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.
  7. Make chocolate ganache: in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth.
  8. Remove from heat and let cool until thick but not firm, about 15 minutes.
  9. Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.

Makes about 18 cookies.

Nutritional Information: CALORIES 202(44% from fat); FAT 9.9g (sat 3.2g); PROTEIN 4.4g; CHOLESTEROL 3.6mg; SODIUM 21mg; FIBER 1.2g; CARBOHYDRATE 27g

Make ahead: Make both cookies and filling up to 3 days ahead. Stack cookies carefully in an airtight container and store at room temperature; cover ganache airtight and refrigerate. Melt ganache over hot water and cool before filling cookies.



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Chocolate Marshmallow Molten Cakes

Mon, 11/26/2007 - 4:15PM by partysugar 0 Comments -



Chocolate Marshmallow Molten Cakes
From Sunset magazine

1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)

  1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
  2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
  3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes.
  4. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

Serves 6.



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Spinach Pumpkin Salad

Tue, 10/30/2007 - 8:30AM by partysugar 0 Comments -
Spinach Pumpkin Salad
From Sunset magazine

1/2 cup pomegranate juice
1/4 cup red wine vinegar
1/4 cup toasted pumpkin-seed oil or extra-virgin olive oil
6 to 8 ounces pumpkin, such as Sugar Pie, or banana squash
6 quarts baby spinach leaves (1 lb.),rinsed and crisped
Salt and pepper
1/2 cup salted, roasted shelled pumpkin seeds

  1. In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
  2. Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
  3. Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.

Serves 12.

Nutritional Information: CALORIES 117(67% from fat); FAT 8.7g (sat 1.4g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; SODIUM 126mg; FIBER 2.6g; CARBOHYDRATE 8.3g



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Swirled Pumpkin-Cream Cheese Bar Cookies

Mon, 10/22/2007 - 4:15PM by partysugar 0 Comments -



Swirled Pumpkin-Cream Cheese Bar Cookies
From Sunset magazine

6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature

  1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed.
  2. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
  3. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
  4. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
  5. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

Makes 24 bars

Nutritional Information: CALORIES 164(38% from fat); FAT 7g (sat 4.2g); PROTEIN 2.6g; CHOLESTEROL 45mg; SODIUM 130mg; FIBER 0.4g; CARBOHYDRATE 23g



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Poached Pear Salad

Sat, 10/13/2007 - 7:00AM by partysugar 0 Comments -



Poached Pear Salad
From Sunset magazine

Poached pears (recipe follows)
6 quarts baby spinach leaves (18 oz.), rinsed and crisped
1 jar (6 oz.; 1 1/4 cups) plain roasted, roasted and salted, or honey-roasted macadamia nuts
4 ounces fresh chèvre (goat cheese)
1/3 cup mild olive oil
3 tablespoons rice vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey
1 tablespoon dried thyme
Salt and pepper
3/4 cup pomegranate seeds (optional)

  1. With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks.
  2. In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad.
  3. In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad.

Serves 12.

Nutritional Information: CALORIES 249(69% from fat); FAT 19g (sat 3.7g); PROTEIN 4.2g; CHOLESTEROL 4.3mg; SODIUM 132mg; FIBER 3.8g; CARBOHYDRATE 20g

For the poached pears:

  1. In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer.
  2. Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core.
  3. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes.
  4. Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.


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Mediterranean Rice Salad

Sat, 09/15/2007 - 4:00AM by partysugar 0 Comments -



Rice Salad
Fom Sunset magazine
Image Source

1 1/2 teaspoons salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

  1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes.
  2. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
  3. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.
  4. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes.
  5. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Serves 6-8.

Nutritional Information: CALORIES 289(47% from fat); FAT 15g (sat 4.2g); PROTEIN 5.6g; CHOLESTEROL 15mg; SODIUM 793mg; FIBER 1.3g; CARBOHYDRATE 32g



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Zucchini Cookies

Mon, 09/10/2007 - 3:47PM by partysugar 0 Comments -



Zucchini Cookies
From Sunset magazine
Image Source

1 cup butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup walnuts, chopped
1 cup semisweet chocolate chips
1/2 cup raisins
1 cup sweetened flaked coconut

  1. Preheat oven to 350°.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in eggs and vanilla. Stir in zucchini.
  4. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture.
  5. Stir in nuts, chocolate chips, raisins, and coconut.
  6. Drop by tablespoonfuls onto buttered cookie sheets.
  7. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Makes 5 dozen cookies.

Nutritional Information: CALORIES 106(48% from fat); FAT 5.7g (sat 2.9g); PROTEIN 1.3g; CHOLESTEROL 15mg; SODIUM 93mg; FIBER 0.6g; CARBOHYDRATE 13g