Easy Summer Desserts: Chocolate S'mores Pie and Seasonal Fruit Crostata

Chocolate S'mores Pie

3 packages organic cinnamon graham crackers

2-3 tbs. butter or Earth Balance, melted

Pinch of salt 

Preheat oven to 350 degrees. Combine all ingredients in food processor, adding melted butter slowly, until mixture is slightly moist and starts to come together. Press into a 9-10inch pie pan. Bake for about 7 minutes.

12 oz. of 60% dark, semisweet, or milk chocolate chips (or 6 oz. of dark and 6 oz. of milk chocolate)

1/2 cup half and half, heavy cream, or soy creamer

10-12 marshmallows (enough to cover the top of the pie)

Heat the half and half/cream/soy creamer in the microwave until it comes to a simmer. Pour over the chocolate chips, stirring constantly until it is melted and creamy. Pour chocolate mixture over the crust and cook in refrigerator for about an hour until the chocolate becomes solid. Top with marshmallows. Put the pie in the oven on high broil for 30-60 seconds just until the marshmallows get toasted and golden.

Blueberry Plum and Nectarine Crostata

I'm no pastry chef, but this rustic-looking tart is simple and doesn't have to look perfect to taste great. You can use different fruit toppings depending on the season - this one is great for mid-summer.

The pastry dough recipe makes 2 tarts, so you can freeze half if you only want to make one at a time.

2 cups all-purpose flour

2 sticks of cold butter, cut into small cubes

1/4 cup ice cold water

1/2 cup granulated sugar

1/2 tsp. kosher salt

Place flour, sugar, and salt in a food processor and pulse 3-4 times to combine. Add the butter and press it into the flour mixture with your fingers. Pulse 10-15 times until butter is in pea-sized crumbled. With the processor running, slowly add the cold water. Stop the motor and pulse dough until it just starts to come together and form a ball. Turn the dough out onto a floured cutting board and bring together with your hands. Cut the dough in half to form two equal disks. Place the dough you are using in the refrigerator for at last an hour to let the it come together before assembling the crostata. 

Filling:

1.5 cups blueberries

2 nectarines, sliced

1-2 plums, sliced

1 tsp. lemon zest

1/2 lemon, juiced

2-3 tbs. sugar

2 tbs. flour

Combine all ingredients in a small bowl and set aside

Crumb topping:

1/4 cup flour (or half oats and half flour)

1/4 cup sugar

3-4 tbs. butter, melted

1 tsp cinnamon

1/8th tsp. fresh ground nutmeg

1/8th tsp. salt or to taste

In a bowl, combine flour, sugar, salt, cinnamon, and nutmeg. Slowly add melted butter and stir with a spoon or fork until mixture becomes crumbly. This can be done up to a couple days ahead.

Preheat oven to 450 degrees. Take the dough you're using out of the fridge and let it come to just about room temperature. Roll out on a floured board into a 10-12 inch circle. Place on a sheet of parchment paper on a baking sheet. Place fruit mixture on top of the dough and sprinkle on crumb topping evenly. Bake 20-25 minutes.

Meatless Monday: Wrap It Up! Lemon Dill Humus, Arugula and Tomato Wrap, Blueberry Peach Tart with Gingersnap Crumble

Some Summer nights you just don't feel like cooking! Wraps are a simple, tasty, healthy alternative featuring almost anything you may have in your refrigerator.  I had the humus already prepared ( I like to make a batch weekly and enjoy it with veggies as an appetizer or as a nice base for a wrap or sandwich)

Lemon Dill Hummus

1-2 cloves garlic

1 can  garbanzo beans rinsed and drained

1 lemon juiced

1-2Tbs fresh dill

1 tsp tahini * optional

1/4 cup extra virgin olive oil

1tsp salt or to taste

1/4 tsp cumin powder

1/4 tsp fresh ground pepper or to taste

Combine all ingredients in a blender or food processor and blend until very smooth  If you want a thinner mixture add a bit more olive oil, water or lemon juice. This can be made up to a week ahead and kept in the refrigerator in a sealed container.

Variation: add in a few pieces of roasted red pepper or sun dried tomato

Wrap 

1-3 whole grain tortilla wraps or flat breads

1 cup fresh arugula

1-2  ripe tomatoes, sliced thin

2-3 Tbs Hummus

To assemble, spread the humus evenly all over the wrap, concentrating on the center. Top with the arugula and fresh tomato and any other fresh veggies (try cucumber or shredded carrots) you have in the fridge. Roll the wrap into a tight cylinder, cut into half.

Blueberry Peach Tart With Gingersnap Crumble

1 pint washed drained organic blueberries

2 cups fresh peaches or nectarines sliced (can use defrosted frozen organic peaches)

2 1/2 cups organic or all natural gingersnap cookies crushed into crumbs (you can do this in a food processor, pulsing 4-5 times (not too fine) or the lazy persons way: place gingersnaps in a baggie and use the bottom of a glass or rolling pin to crush into crumbs)

2 Tbs earth balance or butter, melted

2 Tbs flour

2 Tbs sugar or Agave syrup

1 lemon juiced

1/4 tsp fresh grated nutmeg

Preheat oven to 350 degrees.

In a small bowl combine the gingersnap cookie crumbs with nutmeg and the melted Earth Balance or butter to form a slightly sticky topping. Set aside.

In another larger bowl combine the blueberries, peaches, sugar or agave, lemon juice and flour (if you use the agave syrup you may need to add a bit more flour if the mixture seems too wet)

Pour the fruit mixture into deep round pie pan or dish. Spread the gingersnap topping evenly over the fruit.

Bake at 350 for 10 minutes just until the topping becomes slightly toasty. This short baking time really retains the fresh fruit taste. If you want more of a true pie consistency bake approximately 25  minutes

Short cut - slightly different version

Omit the flour and just place gingersnap topping over fresh fruit, or for a fancier presentation layer  blueberry peach combo with the gingersnap crumb topping with ice cream or yogurt in a parfait glass

This recipe works with any type of berry combo.

Meatless Monday Summery Corn and Basil Soup + Lower Fat Cheesecake

Vegan Corn and Basil Soup

This was super fast and easy to make! It can be served hot or cold - and is especially delicious chilled on a warm summer night.

16 oz. organic frozen sweet corn kernels, defrosted (I used white, but yellow works too)

3 cups water

2 cups soy creamer (Silk or Trader Joe's brand are great)

1 cup raw organic cashews

6 fresh basil leaves (more or less to taste)

2 medium cloves garlic

1 tsp. kosher salt or to taste

1 tsp. fresh ground pepper

Reserve 1/2 cup of corn kernels. In a blender, combine remaining kernels and all other ingredients and puree until smooth. If you find the soup is too thick, you can thin it out with a bit or soy creamer or water. Season to taste. Add the whole corn kernels to the pureed soup for a bit of crunch. This soup is delicious as is, but can be heated up if you'd prefer.

Serve with regular or Tofutti sour cream and/or a drizzle of basil oil if desired. Pairs nicely with a hearty salad and crusty piece of bread.

Lower Fat Vanilla Cheesecake with Gingersnap Crust

15-16 oz. (approx 2 packages) Farmer Cheese (find the brand with the least about of fat - I used Friendship brand)

8 oz (approx 1 package) Light or Low Fat cream cheese

2 1/2 cups ginger snap cookies (I like the Trader Joe's all natural ginger snaps that come in a plastic tub)

2 eggs

2 tbs. Earth Balance or butter, melted

3/4 cup organic white sugar

2 tbs. good quality vanilla extract

1 tbs. fresh grated lemon zest

Preheat oven to 325 degrees.

In a food processor or blender, blend ginger snap cookies with melted butter or Earth Balance until it makes fine crumbs. Press the crumbs evenly into the bottom of an approximately 10-inch baking dish. Bake for 5-7 minutes in the oven to harden the crust. Leave your oven on, as you'll be baking the filling as well.

Let the Farmer Cheese and cream cheese come to room temperature. Clean out the crumbs from the food processor or blender. Add the Farmer Cheese, cream cheese, sugar, vanilla, and lemon zest. Process about 30 seconds until smooth, then add the eggs and process an additional 45 seconds or so until everything is smooth and creamy. Pour the filling into the pre-baked crust and bake cheesecake for 60-65 minutes or until the middle is no longer jiggly. Baking time may depend on the depth of your baking dish. Let cool for at least an hour before serving - if you can (I admit, I couldn't wait and had a piece while it was still warm). Don't worry if your cheesecake cracks on top, just call it rustic! It will taste great either way.

Cinco De Mayo Dinner

Skinny Watermelon Mint Margarita

This makes 2 margaritas, double or triple the recipe for a crowd

2 cups fresh watermelon chunks

9-10 ice cubes

4.5 oz. your favorite good quality Tequila

1/2 cup fresh squeezed lime juice

1/4 cup fresh mint

1/4 cup Triple Sec or orange juice

1/4 cup agave syrup

In a blender, crush ice first, them add remaining ingredients and blend until combines. Pour into salt-rimmed glasses. 

Chicken Fajitas With Cilantro Pesto

4 corn or flour tortillas

1 lb. organic chicken breast sliced into strips or pre-cut boneless, skinless chicken tenders

1-2 onions, sliced (depending on how big they are)

1 medium red pepper, sliced

1 medium yellow pepper, sliced

1 poblano pepper, sliced (you can substitute green pepper)

1/2 cup cilantro pesto (see recipe below)

1/2 cup organic chicken broth or stock

Juice of 2 fresh limes (about 1/4 cup of juice total) 

2 cloves garlic, chopped

2 tbs. olive oil

Salt and fresh ground pepper to taste

In a shallow baking dish, coat raw chicken pieces in 1/4 cup of the cilantro pesto. Let marinate 20 min to 1 hr (or longer if possible, up to overnight to intensify the flavor).

Heat 2 tbs. olive oil in a large skillet over medium-high heat. Add the onions first and saute 5 minutes or so until they start to get tender. Add peppers and garlic. Season with a bit of salt and pepper. Saute another 5-6 minutes or until veggies are tender. Spread the pepper and onion mixture to the sides of the pan and add the marinated chicken to the middle of the pan. 

Let cook 5-7 minutes, stirring with a spoon frequently so it can cook on all sides. Add chicken stock and fresh lime juice. Cook an additional 2-3 minutes until liquid is absorbed. Note: If you are re-heating leftover fajita filling later on, add a touch of broth. Top with your favorite Mexican cheese such as Queso Fresco or Cotija and crema or sour cream. Serve inside warmed tortillas - or for a low-carb version, you can serve the filling alone (like I did).

Cilantro Pesto

3 cups fresh cilantro, washed and dried

2-3 cloves garlic

1/2 cup extra virgin olive oil

1/8 tsp. salt or to taste

A few grinds of fresh ground pepper

1 cup fresh baby arugula (optional)

Place all ingredients in a food processor and blend until smooth. This recipe will make more than you'll need for the chicken, but will keep in the fridge for 1-2 weeks or in the freezer for even longer.

These fajitas pair nicely with a side of Roasted Corn with Chipotle Butter and Lime, found in an earlier entry and re-posted below (also slightly altered):

Roasted Corn with Chipotle Butter and Lime

1 bag Trader Joe's defrosted roasted corn niblets OR you can roast fresh corn on the cob until charred, then slice it off (regular frozen sweet corn would work as well, but you'll be missing a flavor layer)

1 poblano pepper, chopped (optional)
2 tbs. chipotle butter (recipe follows)
Juice of one lime
1-2 cloves garlic, minced
1/4 cup chopped cilantro or more to taste
Kosher salt and fresh ground pepper to taste

Cotija cheese for topping

Melt chipotle butter in a saute pan. Add minced garlic and saute for 30 seconds - don't let the garlic get brown. Add defrosted corn and pobalno. Add fresh lime juice and saute 3-4 minutes. Season with salt and pepper to taste. Finish with fresh cilantro and an extra tsp. of butter before serving if desired. Top with Cotija cheese.

Chipotle Butter

1/2 stick organic butter or Earth Balance Buttery Spread
3-4 drops - about 1/8 tsp. - chipotle chili sauce (or more if you like it spicier)
Pinch of smoked paprika - Pimenton
Additional salt to taste

Cream all ingredients together until smooth. Can be made ahead.

Shortcut Tres Leches Rice Pudding

2 packages frozen organic Jasmine or white rice cooked according to box directions (find these in the frozen section at Trader Joe's or Whole Foods)

14 oz. can sweetened condensed milk (Whole Foods carries an organic version)

14 oz. can light coconut milk

1/2 cup half and half, milk, or soy creamer

1/4 cup rum (optional)

1 whole stick of cinnamon (optional)

1.5 tsp. ground cinnamon 

1-2 grates fresh nutmeg

1 tsp. vanilla

1/4 - 1/2 tsp. salt or to taste (a tiny bit of salt helps bring out the sweetness of the dish)

1/2 cup golden raisins (optional - or you can substitute dried cranberries or cherries for a twist)

In a medium saucepan over medium heat, combine the three milks, cinnamon, rum, vanilla, raisins, and nutmeg and heat to a simmer. Let simmer 3-4 minutes to infuse the flavors. Remove the cinnamon stick if you used it, add the cooked rice and stir well. Season with a bit of salt to taste and more cinnamon if desired. Let the mixture reduce until slightly thickened but still creamy. For an even creamier pudding, add more coconut milk, regular milk, or half and half. It will thicken as it cools. Can be served warm or cooled.

Kosher for Passover Desserts

Key Lime Pie with Coconut Almond Crust

3 cups ground almonds or almond meal (you can buy almonds pre-ground, check Trader Joes! Or you can do it yourself in the food processor)

1 cup sweetened shredded coconut

1/3 cup sugar

2 tbs. Earth Balance spread or butter, melted

2 tsp. fresh grated ginger or 1/2 tsp. ground gigner

1 tsp grated lemon zest

1/4 tsp. of salt or to taste

1/8th tsp lemon extract (optional)

Preheat oven to 350 degrees.

In a food processor, combine ground almonds, coconut, sugar, lemon zest, lemon extract ginger, and salt (everything except the melted Earth Balance/butter). When everything is blended, add Earth Balance/butter and pulse until the mixture comes together and forms crumbs - this may only take a few seconds. You can adjust the sugar and lemon extract to taste.

Press the crust crumbs into a 9-inch pie pan bake at 350 degrees for 12-15 minutes until slightly hardened. Let cool. Shell can be done ahead to this point and kept refrigerated or frozen until needed. Bring back to room temperature before filling.

14 oz. sweetened condensed milk

3 egg yolks

1/2 cup key lime juice (I like Nellie and Joe's Famous 100% Key Lime Juice)

1 tsp. grated fresh lime zest

Preheat oven to 350 degrees.

In a large bowl, combined sweetened condensed milk with egg yolks, lime juice, and zest. Blend using a whisk until smooth. Pour filling into coconut-almond crust. Bake pie for 15 minutes. Remove the oven and let cool for another 15 minutes, then refrigerate for about an hour before serving. You can top the pie with whipped cream or meringue.

Chocolate Hazelnut Ganache Tart

6 oz. ground hazelnuts

1/3 cup sugar

1/3 cup good quality unsweetened cocoa powder

2 tbs. Earth Balance or butter, melted

1 tsp. vanilla extract

1 tsp. Kahlua or Amaretto liquor (you can substitute 1/4 tsp. almond extract if you don't want any alcohol)

1/4 tsp. salt

Preheat oven to 350 degrees.

Blend all ingredients except Earth Balance/butter in a food processor until combined. Then add melted Earth Balance/butter and pulse until crumbs form. Press evenly into a 9-inch removable bottom tart pan. Bake for 12-15 minutes until slightly hardened. Remove from the oven and cool before filling with Chocolate Hazelnut Ganache. Can be refrigerated or frozen at this point. 

16 oz. 60% double chocolate or semi-sweet chocolate chips

1/4 cup Nutella

3/4 - 1 cup heavy cream or half and half

2 tbs. Kahlua or Amaretto liquor (you can also substitute any hazelnut flavored extract or syrup such as Flavorganics brand)

Heat the cream for about a minute in the microwave (you want it hot but not boiling). In a glass bowl*, heat the chocolate chips slightly in microwave for 30 seconds. Stir, then heat for another 30 seconds. Pour hot cream over the chocolate chips slowly, stirring constantly. Add liquor and continue to cool until smooth and creamy. Pour the chocolate mixture into the crust and let cool completely until it hardens. Can be done ahead and refrigerated for 1-2 days. Can be decorated with fresh berries and whipped cream.

*It is very important that your bowl is completely dry, as any liquid may cause the chocolate to seize up.

Meatless Monday: Mixed Greens with Spicy Soy Sausage over Polenta

Mixed Greens with Spicy Soy Sausage

10-12 oz. organic mixed greens (Such as kale, collards, mustard greens, beet tops, swiss chard, etc. You can get a bag of pre-washed mixed greens at Whole Foods or Trader Joe's)

2 links of your favorite spicy soy sausage, chopped into rounds (or about 1/2 link of Trader Joe's soy chorizo)

3-4 cloves garlic, chopped

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

1/2 tsp. crushed red pepper flakes (you can leave these out if you don't want any spice)

1-2 tbs. extra virgin olive oil

In a large, deep pot over medium high, heat olive oil and garlic and saute until just tender but not browned. Add a sprinkle of salt and red pepper flakes, then add your soy sausage. Saute sausage for 2-3 minutes, then use tongs to slowly add the greens and toss them gently in the oil. Season with salt and fresh ground pepper to taste. Cook greens for 7-9 minutes or until wilted and tender. Set aside.

Creamy Polenta 

1 cup quick-cooking (not instant) polenta

3 cups soy creamer or broth 

2 tbs. Earth Balance or herb butter

1/2 cup grated Parmesan or your favorite cheese blend

Fresh ground pepper to taste

1 tsp. garlic powder (optional)

Bring soy creamer (or broth) and 1 tbs. of the Earth Balance or garlic herb butter to a simmer in a medium sized saucepan. Add the polenta slowly in a thin stream while stirring with a whisk or spoon. Stir for about one minute until the polenta just separates from the sides of the saucepan. Add the cheese and continue stirring until it melts and disappears. Finish with the other tbs. of Earth Balance or butter.  Top with mixed greens and sausage.

Coconut Milk Crepes with Fresh Fruit and Lemon Mascarpone

The lemon mascarpone recipe can be found in this previous posting. Follow that recipe with the addition of 1 tsp. of good quality vanilla extract. Since the batter should rest before cooking, I like to whip it up before dinner, then fry the crepes afterward for dessert.

1 cup flour 

1.5 cups light coconut milk from a can or So Delicious brand Coconut Milk Beverage (I bought this recently and have been using it a few different recipes, it makes a delicious drink, too - over all it's a good investment)

2 eggs

2 tbs. Earth Balance of butter - melted

2 tbs. sugar or agave syrup

Pinch of salt to taste

In a large bowl, whisk together all ingredients except eggs until well-blended. Add eggs one a time, whisking well after each addition. Store the batter in your refrigerator for about an hour before cooking the crepes. You can start on the filling while you wait.

Heat a bit of butter in a crepe pan (or a small-medium sized nonstick skillet with shallow sides). Keep the heat fairly low or else the crepes will brown too quickly. Hold the pan with one hand and drop about 1/4 cup of batter in with the other. Swirl the pan around so the batter evenly covers the bottom in a thin layer.

Serve crepes with a dollop of mascarpone and your favorite fresh fruits. I used strawberries, as they taste great with the lemon flavor.

You can also serve the crepes with plain lemon curd inside and an orange sauce like a Crepe Suzette.

Quick Orange Sauce

2 tbs. Earth Balance or butter 

1/2 cup orange liqueur such as Triple Sec

1 cup fresh orange juice

In a saucepan, melt Earth Balance or butter over medium-high heat. Add orange and liqueur and let sauce reduce for about 30 seconds or until slightly thickened. Pour warm sauce over the crepe and serve with whipped cream or powdered sugar if desired. For a more traditional Crepe Suzette style, you can make the sauce in a pan and place a crepe directly inside while the sauce reduces.

 

Valentines Dinner #2: Pan-Seared Duck Breast with Cherry Port Wine Sauce and

For my Valentines day dinner, I am planning to make Pan-Seared Duck Breast with Cherry Port Wine Sauce, Yukon Gold Mashed Potatoes with Truffle Butter, Sauteed Fresh Spinach with Garlic, and Molten Chocolate Cakes for dessert. As I am making the dinner fresh tomorrow, I will provide the pictures then. Meanwhile here are the recipes:

Pan-Seared Duck Breast with Cherry Port Wine Sauce

You can also substitute fillet mignon rounds or chicken breast instead of the duck. The sauce would be delicious on all three proteins.

Cherry Port Wine Sauce 

  

8- 10 oz jar of good quality all natural whole cherry jam (you can also change the flavor of the sauce by using blackberry or black raspberry jam)

1/2 cup pitted cherries and juice (optional - I like jarred morello cherries. Trader Joes also carries pitted cherries in a glass jar)
1/4 cup port wine (you can also use red wine, triple sec, brandy or fruit juice)
2 cloves garlic, minced
1 tbs Earth Balance spread, butter or garlic-herb butter
1/2-1 tsp salt or to taste
fresh ground pepper to taste

In a sauce pan over medium-high heat, melt the butter and add the garlic. Saute just until tender, about 30-40 seconds. Add in the jar of jam, the port or wine, and the cherries. Season with salt and pepper. Stir frequently and cook the sauce until reduced and slightly thickened. Pour over cooked duck breast.

This sauce is also fantastic over steak or chicken breast - and if you omitted the garlic and reduced the sauce a little more more it would be delicious over ice cream as well.

Seared duck breast

You can cook your duck according to the directions on the package you're using. I will be using Maplewoods Farms duck breast fillets. Remember to season the duck breasts generously with salt and fresh ground pepper before cooking.  I am going to saute the duck in a skillet with a small amount of olive oil, skin side down, until browned. Add some of the cherry sauce to the pan, then finish them off in the oven until cooked through, but still tender. Top with the remaining sauce before serving.

Truffled Parmesan Mashed Potatoes

3-5 medium-large organic potatoes (Russet or Yukon Gold are best) OR you can cheat by using Alexia brand frozen organic Yukon Gold mashed potatoes. Prepare according to directions, then add the remaining ingredients.)

2-3 tbs. Earth Balance spread

1-2 tbs. black truffle butter (I used D'artagnan brand) OR 1 tsp. or a drizzle black truffle oil*

1/4 cup fresh grated Parmesan or Romano cheese (more if you like it really cheesy)

3/4 - 1 cup Silk brand soy creamer OR milk

1 tsp. salt or to taste

Fresh ground pepper to taste

Peel the potatoes if you wish (I generally don't when I use Yukon gold), then cut them into chunks. Place into a large pot of boiling water and cook until tender. Drain. With a potato masher, smash them down a little bit. Add salt, pepper, soy creamer, cheese, truffle butter/oil, and Earth Balance. Continue to mash until they reach desired smoothness. Adjust seasonings if necessary and add more soy creamer if they need to be thinned out.

Serve duck and mashed potatoes with a side of spinach lightly sauteed with garlic and olive oil.

Individual Molten Chocolate Cakes with Raspberry Sauce

These are to die for! Delicious, ultra rich, gooey in the center, baked in a muffin tin and served warm with raspberry sauce and a dollop of whipped cream if desired. The batter can be made ahead and kept in the refrigerator until baking time or made ahead and frozen. Makes 6-8 cakes.

6 oz bittersweet or semi sweet chocolate chopped or Ghiradelli 60% chocolate or semi sweet chocolate chips
6 tbs or 3/4 stick unsalted organic butter
1/2 cup unsweetened chocolate (chips or chunks)
4 large egg whites beaten with 1/8 tsp cream of tarter to form soft peaks
2 tbs sugar
1 tsp vanilla
1/4 tsp salt
1 small grind of fresh ground pepper

Preheat oven to 400 grease muffin tins with butter or all natural cooking spray.

In a medium bowl, heat the chocolate and butter in the microwave for 1-2 minutes checking and stirring with a wooden spoon every 30 seconds. Stir until smooth. This can also be done on the stove top over medium heat in  using a double boiler stirring often until melted.

Remove chocolate butter mixture from heat and sift in the cocoa powder. Stir until smooth, then add the vanilla, salt and pepper. Fold in 1/4 of the beaten egg whites mixture until well combined, Then fold in the remaining egg whites.  Fill the muffin cups about 3/4 full with batter. Bake until the cakes are slightly cracked on top but still gooey in the center about 7-8 minutes (a little longer if batter has been refrigerated first). Let cool slightly and serve with raspberry sauce and a dollop of whipped cream.

Raspberry Sauce 

1 pint or 1/2 bag defrosted organic raspberries
1/4 cup framboise (raspberry liquor) OR substitute another fruity liquor such as triple sec or crème de cassis OR use 2 tbs defrosted frozen orange juice for a non-alcoholic version
2 tbs sugar or agave syrup

1 tbs fresh lemon juice

Combine all ingredients in a small bowl and let stand 5-10 minutes or over night. Serve with chocolate cakes.

Valentine's Dinner: Lobster Ravioli with Langoustines and Strawberry Lemon Mascarpone Trifle

Tomorrow is Valentines Day, so instead of going out to a restaurant, why not make these quick, delicious recipes for your sweetheart?

Lobster Ravioli with Langoustines in Creamy White Wine Garlic Sauce

This recipe is so easy it's almost like cheating, as you can purchase your favorite fresh lobster ravioli and your langoustines (which are like baby lobsters) - you just have to make the sauce!

1-2  9 oz packages of your favorite lobster ravioli (I used Trader Joes brand)

1b langoustines (you can substitute lobster, crab or shrimp. Tip: Trader Joes sells 1 lb bags of frozen langoustines for a very reasonable price, just defrost and dry well before using)

3/4 cup dry white wine

1/2 -3/4 cup of soy creamer, half and half or heavy cream

1 med tomato, chopped or 4-5 cherry tomatoes sliced in half

1 tbs extra virgin olive oil

1 tbs earth balance or butter

1/2 Tbs garlic herb butter (optional if you have any on hand, I like Kerrygold brand)

3-4 garlic cloves, chopped

3 tbs chopped Parsley

1 tsp salt or to taste

1/2 tsp fresh ground pepper

In a deep saute pan over medium heat, melt the olive oil and Earthbalance/butter and optional garlic herb butter. Add the chopped garlic and saute about 30 seconds until tender but not brown. Add the langoustines or other seafood and season with a sprinkle of salt and fresh ground pepper. Saute about one minute. Add the fresh tomato and continue cooking until it is tender. Add the wine and the soy creamer or cream, taste and add additional sprinkle of salt if needed. Add about a tablespoon of fresh parsley, reserving the rest for the finished dish. Cook the sauce 3-4 minutes until reduced and slightly thickened.

Meanwhile, in a large pot of boiling salted water, add the fresh lobster ravioli and cook just until they  float to the top. Drain or remove with a slotted spoon and add them directly to the sauce. Stir gently to combine. If the sauce is too thick add a splash more cream or some reserved pasta water. If it is too thin, cook another minute or two to reduce. Top with the remaining fresh parsley.

I like to serve the ravioli with roasted asparagus with lemon and garlic. This time, I sprinkled with asparagus with some toasted pine nuts for crunch. 

This dinner pairs nicely with a white, sparkling white or rose wine. Try a Blason de Bourgogne Crémant.

Strawberry Lemon Mascarpone Trifle

This elegant desert can be made in a snap! It is delicious and assembled in just minutes. Makes 2-3 servings in wine glasses.

6-7 medium fresh strawberries sliced (you can also use about a cup of fresh raspberries or a combination of both)
1 8oz container marscapone cheese, at room temperature
1 10 oz jar all-natural lemon curd, at room temp (Trader Joes has a good one)
1/4 cup confectioners sugar (you can also use 1-2 tbs Agave syrup)
4-5 crunchy Italian lady fingers (not the soft ones)
1/2 cup framboise (raspberry liquor) or another fruit liquor of your choosing or orange juice
3/4 mint leaves for garnish

In a small bowl, combine the softened marsacpone with the lemon curd and confectioners sugar and mix well. If you want it sweeter add  a bit more sugar than the recipe suggests.
This can be made several days ahead and kept in an air tight container in the refridgerator

Slice the strawberries legnthwise and set aside.

In a shallow dish, add the framboise and then quickly dip the lady fingers on both sides for a few seconds - don't let them get too mushy!

Assembly

In your wine glass, place a generous dollop of the lemon marscapone mixture in the bottom. Break up tha lady finger into small pieces so they fit in the glass, and sprinkle on top of the mascarpone. Top with fresh strawberries or raspberries. Repeat the layering process a few timed depending on the size of your wine glass. Finish the top layer with a dollop of marscapone and garnish with a fresh mint leaf.

Best-Ever Brownies Review & Recipe

When I received this months issue of Bon Appetit magazine, a headline on the cover caught my eye: "Best-Ever Brownies." A bold claim, I thought. Seeing as it was a snow day - and that brownies are my all-time favorite dessert - I decided to put their recipe to the test. The browned butter seemed like a strange addition, and when I tried a bit of batter early on, I noticed a burnt taste that I hoped wouldn't carry over to the finished product. To my delight, the baked brownies were delicious! Perfectly chewy inside with just enough crunch on top. The verdict: Perhaps these really are the best-ever brownies.

10 tbs or 1 1/4 sticks unsalted butter, cut into small pieces

1 1/4 cups organic sugar

3/4 cup natural, unsweetened cocoa powder

1 tsp. vanilla extract (the higher quality the better - such as Nielson Massey)

2 large eggs

1/3 cup + 1 tbs. organic all-purpose flour

1 cup toasted walnuts or pecans, chopped

1/2 cup semisweet or bittersweet chocolate chips (I like Ghiradelli)

3/4 cup dried cherries

1/4 - 1/2 tsp. salt

2 tsp. water

1-2 grinds of fresh black pepper (optional to help bring out the cocoa flavor)

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

The above recipe has a few of my own additions. I also used all organic ingredients, which I encourage you all to do whenever possible. Original recipe available online at bonappetit.com 

Short Cut Chocolate Kahlua Cupcakes with Homemade Kahlua Frosting and Peanutbutter Frosting

Short Cut Chocolate Kahlua Cupcakes with Homemade Kahlua Frosting and Peanutbutter Frosting 

1 box all-natural chocolate cake mix (I used Trader Joe's brand)
1/2 cup Kahlua

Follow directions on the box, substituting 1/2 cup Kahlua and 1/2 cup water for the whole cup of water required. Fill regular-sized or mini-sized cupcake tins with batter and bake according to box directions (I used mini cupcake tins and they baked perfectly in about 22 minutes). Let cool before frosting.

Kahlua Frosting

3-4 cups powdered sugar

2 1/2 tbs. softened butter 

1 tsp. vanilla

2 tbs. Kahlua

2 tbs. half and half or milk

Tiny pinch of salt or to taste

In a bowl, blend all ingredients using an electric hand mixer, adding enough liquid until frosting is smooth and creamy but not too thin. If it seems too thin, add a bit more powdered sugar. If it's too thick, add a touch more half and half or kahlua. Frosting can be made ahead, and leftover can be stored in the refrigerator for about a week.

Peanutbutter Frosting 

3-4 cups powdered sugar

2 1/2 tbs. softened butter 

1 tsp. vanilla

1/2 cup smooth or crunchy all-natural peanut butter

1-2 tbs. milk if needed (for desired consistency)

Sprinkle of salt or to taste

Combine all ingredients except milk using an electric hand mixer. Mix in milk as necessary if the frosting is too dry or thick. Frosting can be made ahead, and leftover can be stored in the refrigerator for about a week.

More Gourmet Gifts: Chocolate Bark with Assorted Toppings

Chocolate Bark with Assorted Toppings

If you need a last minute gift idea, this quick candy takes just minutes to assemble and a few hour to harden.

11 oz. bag dark chocolate, white chocolate, or milk chocolate chips (I like Ghiradelli brand, particularly the 60% dark chocolate chips. You can also melt down your favorite high-quality chocolate bars, but using chips is easier)

1/4 - 1/2 cup assorted toppings such as:

Roasted whole cashews

Dried apricots, chopped

Dried cherries and/or cranberries

Crumbled toffee bits

Crushed peppermint candies

Mini-marshmallows 

Candied pecans

Candied ginger, chopped

Shredded coconut

Caramel candies, chopped

Crumbled candybars

Sprinkle of sea salt (try a touch of gray, Himalayan, or smoked sea salt to really bring out the cocoa flavor)

or use your imagination to create your own unique flavor combination!

To temper the chocolate (meaning to heat slowly so it melts evenly and seize up) you can use a double boiler, but I prefer the easier microwave method. Place the chocolate chips in a microwave safe glass bowl and heat for 30 seconds at a time, taking it out of the microwave and stirring gently with a wooden spoon (not metal) after each interval. Usually after the third 30-second session, it will be almost fully melted. Stir until the chocolate is smooth - remember, wooden spoons only. 

Line a baking sheet with a layer of parchment paper and pour on the melted chocolate in a rectangular shape. Smooth out with the back of a wooden spoon or a spatula. *it may help to draw a rectangle, approx 12x8, on the parchment paper with a pencil. 

Gently press on your choice of toppings, distributing evenly. Let rest for several hours until candy is hardened. To speed up the process, you can put it in the fridge or outside for faster results. When it is hardened, break the candy up into slightly larger than bite size pieces. You can do this roughly by breaking it by hand, or you can cut it with a knife into more precise squares. Place the finished candy in a holiday tin with tissue paper or in a cellophane bag tied with ribbon.

*Budget Tip*

You can find holiday themed tins as well as gift bags and tissue paper at your local dollar store!

Short Cut Chocolate Chip Pumpkin Bread with Eggnog

Short Cut Chocolate Chip Pumpkin Bread with Eggnog

1 box Trader Joe's pumpkin bread mix or your favorite all natural brand

2 large eggs

1/2 cup vegetable oil (I used canola)

1 cup semi-sweet chocolate chips

1 cup chopped dates (hint: I soaked the dates in some warm water to soften them up - or soak them in warm liquor for more flavor)

1/2 cup whiskey or rum or cognac

1/2 cup eggnog (I used Horizon brand low-fat organic eggnog)

You can use all eggnog or all liquor if you prefer. If you don't have eggnog, you can use regular milk or even sour cream).

Preheat oven to 350 degrees. Empty mix into a large bowl. Prepare according to box directions substituting the liquor and/or eggnog for water. Stir in chocolate chips and dates. Pour into greased loaf pan. Bake for 55 - 60 minutes (check after 50).

For an extra-special presentation, drizzle on some warm chocolate ganache. Spread a little cream cheese on a slice for a quick, tasty breakfast!

Indian Inspired Meatless Monday

Indian Spiced Naan Bread "Pizzas"

This is a really quick, flavorful dish. Serve as a side with your favorite Indian meal, or even as a main course with minty raita dipping sauce.

1 package garlic naan bread (I like to use Trader Joe's frozen but you can use any brand you like)

1/2 cup your favorite brand of mango chutney (I used Kitchens of India that I found at Wegman's)

1/2 block (about 4 oz) paneer cheese (you can substitute Queso Panela which is a nearly-identical Mexican version)

2 links Lite Life soy sausage, smoked style cut into rounds (optional)

1/4 fresh chopped cilantro

Leftover roasted curried cauliflower (optional if you happen to have some, recipe can be found here)

Preheat oven to 400 degrees. If your naan is frozen, let it defrost first. Spread mango chutney evenly on each slice. Top with paneer, soy sausage, and cauliflower if you are using it. Bake in the oven until the paneer softens and the bread is warm - 2-4 minutes. You can also cook these outside on a grill. Sprinkle warm "pizzas" with fresh cilantro just before serving. 

Melyssa's Cucumber Mint Raita

1 1/2 - 2 cups non-fat plain Greek yogurt + a little bit of plain, unsweetened Kefir (this isn't necessary but I was running low on yogurt, plus this helped acheive the thinner consistency I was looking for) 

Juice of one lemon

One large cucumber, grated

Small pinch of salt

A few shakes of paprika to taste

A few shakes of cumin to taste

7-10 fresh mint leaves, finely chopped (more or less depending what you like)

Mix everything together and let it sit in the fridge so the flavors really develop. 

Indian Chai Latte "Ice Cream"

2 cans evaporated milk

2 cans sweetened condensed milk

1 tsp. good quality vanilla

1 cinnamon stick or 1 1/4 tsp powdered cinnamon

1 tsp. cardamom powder

Small pinch (about 2 grates) freshly grated nutmeg

2 bags chai tea

In a medium-sized pot, heat evaporated milk over a medium flame. Stir in spices and vanilla. Add the chai tea bags, leaving the strings over the side of the pot for easy retrieval (still making sure the bags are submerged completely). Let the mixture simmer for 2-3 minutes, then turn off heat and let stand for 15-20 minutes while the bags steep. Remove tea bags, squeezing out excess liquid, and discard cinnamon stick. Add sweetened condensed milk and whisk to combine. Let the mixture cool, then pour into a quart-sized tupperware. Freeze at least 4 hours or over night until "ice cream" had hardened. Soften slightly before serving.

This is simple recipe is addictive especially for chai tea lovers! I've made it twice already! If you want a slightly less sweet version, only use 1 and 1/2 cans of sweetened condensed milk. 

Beverage Suggestions:

Pair this meal with your favorite Viognier or Reisling. Try d"Arenberg Hermit Crab Viognier 2008. An India Pale Ale would pair nicely as well.