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No-Bake Cheesecake with Freeze-Dried Blueberries

5/30/2018

So, the last few weeks have been challenging. Found out that pain from my neck, down my shoulder, radiating down to my fingers was the result of pinched-nerve and mild-bone-spur issues. Not fun.

So grateful for the BF, who has been heroically helping me with everything, including the many things you can't do with one hand, such as opening jars, schlepping 50-pound food-filled bins in heavy glassware, fastening a bra hook. Good times.

It was a week where a cheesecake must be made. [Ed. note: Or a day ending in "y."]

The original recipe comes from Stella Parks of Serious Eats, and to be clear, this is not your traditional New York dense cheesecake. This particular cheesecake is creamy, fluffy and has an acutely concentrated blueberry flavor. Bodes well considering the hot summer months that will be here soon. This will be a go-to dessert for my clients.

I realize it's often said, "Hey folks this dish is really easy to make," but consider I made this for Memorial Day with one hand. It was also a hot day and I didn't have to even bake the crust. Can't wait to try the freeze-dried strawberry and mango versions.

As Stella Parks says in her blog, "Unlike fresh fruit purée or jam, freeze-dried fruit has no water or added sugar, so it packs a concentrated flavor that won't throw off the consistency or sweetness of the no-bake cheesecake filling. And thanks to the low-temperature processing method, freeze-dried fruit has the same bright flavor as fresh, not the semi-caramelized profile of a stovetop reduction."

Adapted from: Stella Parks, Serious Eats
Number of servings: 8-12

Ingredients
Crust

8 ¾ ounces graham cracker or Biscoff crumbs, for this recipe chocolate graham crackers were used (about 2 cups; 250g)
2 ½ ounces unsalted butter, melted but cool (about 5 tablespoons; 70g)
Kosher salt, to taste

Filling

5 ¼ ounces sugar (about ¾ cup; 150g)
2 ½ ounces freeze-dried blueberries, see picture after recipe (about 3 cups; 70g)
16 ounces plain, full-fat cream cheese, such as Philadelphia (two 8-ounce packages; 455g)
1 ½ ounces fresh juice from 1 lemon (3 tablespoons; 45g)
¼ teaspoon coriander powder
⅛ teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
14 ounces heavy cream (about 1 ¾ cups; 395g)

To Serve

12 ounces fresh fruit (about 2 cups; 340g), washed and dried

Directions
Crust

Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste.
Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan.
Refrigerate until needed (wrapped in plastic, this can be done a day or two in advance).

Filling

In the bowl of a food processor, grind sugar and freeze-dried fruit until powdery and fine, about 1 minute.
Combine cream cheese, blueberry-sugar, lemon juice, coriander powder, and salt in the bowl of a stand mixer fitted with a paddle attachment.
Mix at low speed to form a thick paste, then increase to medium speed and beat until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment.
Add the cream, mix on low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of the mixer.
Scrape into the prepared crust and spread into an even layer, using the back of a spoon to sculpt the filling into swoops and swirls. Cover with plastic and refrigerate until filling is firm and cold, about 6 hours, or to an internal temperature of 40 °F.

To Serve

Top with fresh fruit and cut into wedges with a hot chef’s knife (rinse it under hot running water between each slice). Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will the most difficult and messy to remove). Wrapped in plastic, leftovers can be refrigerated keep up to one week.

NOTES:

Chocolate graham crackers were used here, but what I really wanted was dark chocolate wafers (my store was out).
This recipe is for a 9-inch tart or pie pan. I cut the recipe in half and used a 7-inch pie pan.
This recipe works well with an equal weight of any freeze-dried fruit, but their volume will vary by type, and some fruits (such as raspberry) will benefit from sifting before use.
For strawberry cheesecake, replace the coriander with an equal amount of five-spice powder.
For cherry cheesecake, replace the coriander with almond extract.
For mango cheesecake, replace the coriander with ⅛ teaspoon cardamom.
For banana cheesecake, replace the coriander with ⅛ teaspoon ground cloves.
For cranberry cheesecake, replace the coriander with ⅛ teaspoon ground cloves and ⅛ teaspoon ground cinnamon, and use an equal amount of orange juice in place of lemon.
With any version, an equal weight of Oreo wafers, gingersnaps, or other cookies can be used in place of the grahams.

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Moroccan Grilled Lamb Chops

5/23/2018

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Home of the free, because of the brave.
~Unknown

Memorial Day = grilling season.

Not that you need an outdoor grill for this. In our house we make good use of a stovetop grill pan, and that works perfectly with these lamb chops.

The key to this dish is the super flavorful marinade, which will beautifully tenderize most meats. Little note, if you don't care for lamb, you can substitute chicken tenders (one time I made pita wraps with the marinated chicken instead of lamb and the BF went nuts). [Ed. note: She's not kidding.]

He knows Ina Garten is my spirit animal (love her!), so for a Hanukkah gift he gave me her cookbook Cooking for Jeffrey, and I've practically cooked through the entire tome. No changes were made to the chops or marinade recipes. Ina makes couscous with the lamb chops, but I switched that out for saffron rice (specifically Mahatma Saffron Yellow Rice was used, which is available at most local grocery stores, brand link is below), and added pomegranate seeds to the pine nuts and mint. The saffron rice really makes the lamb chops pop!

Thank you to all the veterans for your service, thank you Ina for all the inspiration, and I hope all of you enjoy a wonderful Memorial Day weekend with family and friends.

Adapted from: Ina Garten, Cooking for Jeffrey
Number of Servings: 6 (3 chops per person)

Ingredients

6 large garlic cloves
⅓ cup julienned fresh mint leaves
1 ½ tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 ½ cups plain whole-milk Greek yogurt (12 ounces)
1 ½ teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice
Saffron Rice with Pine Nuts, Mint and Pomegranate Seeds for serving, recipe follows

Saffron Rice with Pine Nuts, Mint and Pomegranate Seeds

Two 5-ounce packages of Mahatma Saffron Yellow Rice (www.mahatmarice.com/en-us/products/2/SaffronYellow.aspx), or long grain white rice and add saffron
2 tablespoons good olive oil
½ cup julienned fresh mint leaves, loosely packed
⅓ cup pine nuts, toasted
Pomegranate seeds

Directions

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until finely ground. Add the olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic-and-herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops.
Cover, refrigerate, and allow to marinate for 6 to 24 hours (I marinate for 4-6 hours only. The meat can turn mushy if left too long in the yogurt).
If Using Charcoal Grill: Prepare grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the saffron rice.
If Using Stovetop Grill Pan: Heat and brush oil on grill pan. Sprinkle lamb with salt. Grill on one side for 2 minutes, then flip and grill for 1 minute on other side for rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the saffron rice.
Saffron Rice With Pine Nuts and Mint: Follow package directions. After cooking, let sit in the pan covered for an additional 10 minutes. Fluff the rice with a fork and stir in the mint and pine nuts. Sprinkle with pomegranate seeds before serving. (If using regular long grain rice, add 1 teaspoon of saffron strands to the boiling water before adding rice.)

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Lemon Crème Brûlée with Chambord Soaked Raspberries

5/16/2018

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Crème brûlée is French for "burnt cream." It's all about the contrast between the crisp caramelized topping and smooth, creamy custard beneath.

Some people have the impression that this is a difficult dessert to make. Truthfully, it isn't, if you follow a few tried-and-true steps. The first time I made it (in my twenties) it turned into scrambled eggs, because I did not temper the eggs. Over/under-baked the custard? Burned the sugar topping? Been there, done that. One thing is certain, I do learn from my failures.

That said, this particular recipe is pretty fool-proof and simple, a solid "go to" time and time again. Several years ago, I had a client who wanted a small dessert (with no leftovers) once a month. She adored custards, so I made the family a different flavored crème brûlée every month for a year.

Once you've tried making this lemony custard, you can go nuts and make pumpkin, chocolate, espresso, butterscotch, bourbon-maple, eggnog, ginger, Earl Grey–the flavor possibilities are endless.

After the recipe, there are some very extremely helpful tips. Please check them out before you start baking!

One nice aspect of this dessert is that it's very easy to adjust. You can easily make 4 or even 2 (which I do when it's just the BF and me) servings, if desired.

Also, you don't need a butane torch. If I'm doing 8 or more custards I will place all on a baking sheet and put them under the broiler. If you do this, you need to place them back in the fridge for awhile to cool, but I'm okay with that, as this keeps the BF calm (he gets nervous when I break out the butane).

Have fun with this one!

Adapted from: Bon Appetit, June 2005 and most of the "Tips" from Simply Recipes blog
Number of servings: 8

Ingredients

3 cups whipping cream
5 teaspoons grated lemon peel
¾ cup sugar
6 large egg yolks
2 teaspoons vanilla extract
¼ teaspoon salt
8 teaspoons golden brown sugar
Two ½-pint containers fresh raspberries
¼ cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)

Directions

Preheat oven to 325 °F. Place a folded tea towel in the bottom of a 13x9x2-inch metal baking pan. Arrange eight ¾-cup custard cups or ramekins on top of the towel.
Combine cream and lemon peel in heavy small saucepan and bring to simmer.
Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture (See "Tempering The Eggs" in notes below.)
Whisk in vanilla and salt. Let stand 10 minutes.
Strain custard, then divide among cups.
Pour enough hot water into baking pan to come halfway up sides of cups.
Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (NOTE: These can be made one day ahead.) Cover and keep refrigerated.
Preheat broiler. Place custard cups on baking sheet. Sprinkle brown sugar onto custards, dividing equally. Broil until sugar melts and browns, about 1-2 minutes. Chill until topping is hard and crisp, at least 1 hour, potentially up to 2.
Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

NOTES:

Tempering The Eggs: When adding the hot cream mixture to the yolks, you need to slowly bring the egg mixture up to the temperature of the cream to prevent the eggs from curdling. This is called tempering. To do this, use a small ladle or tablespoon to slowly drizzle one tablespoon full (at a time) of the hot cream into the egg mixture while constantly whisking.
My favorite trick is to place a tea towel at the bottom of the baking pan (before pouring in hot water) and set the ramekins on top of the tea towel. This helps control the temperature and consistency of baking.
Skim the foam off the top of the custard after straining it, but before pouing it into ramekins. You will get a smoother surface when you brulee the sugar.
Do Not Overbake. The custard is done when it has a uniform wobble or jiggle from edge to edge when you tap the side of the ramekin. If the sides wobble while the center sloshes a bit, it's not ready. When you lightly touch the center of the custard, it should spring back just a bit and leave the surface of your finger mostly clean. The color should be even and consistent without any brown spots, and the top should look glossy.
If the custard has set like Jell-O, that means they have over-baked a bit.

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Caribbean Rum Bundt Cake

5/8/2018

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You might not think of rum in conjunction with the Kentucky Derby, but since it's such a booze-heavy event, my clients at last Saturday's party didn't seem to mind this Caribbean Rum-Soaked Bundt cake. Neither did the friends we hosted the previous Thursday, who we were thanking for a very comfortable (and stylish) ride to and from the airport. In fact, it was such a hit both times that I'm considering breaking out a third one for a client's upcoming Mother's Day luncheon. [Ed. note: The same cake thrice in one week? Is this allowed?]

While the BF likes many different types of liquors [Ed. note: As the late Robin Williams said, "I am not an alcoholic–I simply prefer living in a liquid medium"], rum is not my favorite, so I actually wasn't sure if I would take to this dessert. Oh, so wrong. There were no crumbs left on my plate, it was that good.

It's a boozy, evergreen (any season) cake that only uses one bowl, is super easy to transport, and if you follow the directions should not stick to the pan. BF chose the rum, and he chose one with lovely vanilla and caramel notes [Ed. note: Bacardi Select w/black label, but have fun with it], and it turned out super moist and fragrant. The flavor even seeps in more over time, so it was even better the following morning with coffee and tea.

The recipe is adapted from King Arthur Flour and they explain, "Yes, there's a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying." They are not kidding.

Adapted from: King Arthur Flour (www.kingarthurflour.com/)
Number of servings: 16 slices

Ingredients
Cake

2 cups (8.5 ounces) King Arthur Unbleached All-Purpose Flour
1 ½ cups (10.5 ounces) sugar
3.4-ounce box instant vanilla pudding mix (not sugar-free)
2 teaspoons baking powder
1 teaspoon salt
½ cup (4 ounces) unsalted butter, softened
½ cup (3.5 ounces) vegetable oil
½ cup (4 ounces) milk, at room temperature
4 large eggs, at room temperature
½ cup (4 ounces) rum, plain or spiced
2 teaspoons vanilla extract
¼ teaspoon butter-rum flavor, optional (rum flavor was used here)
Butter and flour, or almond flour, for dusting baking pan

Syrup

8 tablespoons (4 ounces) unsalted butter
¼ cup (2 ounces) water
1 cup (7 ounces) sugar
¼ teaspoon salt
½ cup (4 ounces) rum, plain or spiced
½ teaspoon vanilla extract

Directions

Preheat the oven to 325 °F.
Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
Place flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until the mixture is thoroughly combined and sandy looking.
Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
Stir in the rum, vanilla, and butter-rum flavor.
Spritz a 10- to 12-cup Bundt pan with cooking spray. For a more nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly (shake out any excess). Pour the batter into the prepared pan and spread level with a spatula. NOTE: I buttered and floured the Bundt pan.
Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove from the oven.
Leave the cake in the pan to cool slightly while you make the syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil, then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from heat and stir in the vanilla.
Using a long skewer, poke holes all over the cake. Pour about ¼ cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat until all the syrup is used.
Cover the pan loosely with plastic wrap and allow cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350 °F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove from the oven, and tip it onto the serving plate.
Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
Wrap securely or place under a cake cover, and store at room temperature (should last several days). Freeze for longer storage (up to a month).

NOTES:

For the cake, I used this 10-cup Heritage Bundt Pan.
Make this 24 hours before serving (this is a day-before, not day-of cake).
When baking, I measure flour and sugar using a scale (instead of volume). You would be surprised at the difference between using a scale versus a measuring cup. For convenience, I included both volume and ounces.
King Arthur calls for spritzing your Bundt pan with cooking spray. In my experience, this ruins your non-stick pan surface (leaves an unremoveable sticky residue). Alternatively, I melt my butter and brush it on every crevice of the pan and then sprinkle flour, shaking out all the excess. Even with its kooky swirl pattern it comes out of the pan perfectly every time.

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Coconut Curry Shrimp

5/1/2018

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The BF and I are NBA fans [Ed note: Was five in 1975, therefore too young to enjoy that championship, I got the Golden State Warriors "Crud Years"], and tonight our Warriors will play game two of their NBA playoff series against the young, talented New Orleans Pelicans. Significantly, after a five-week layoff while recovering from a Grade 2 sprain of his medial collateral ligament [Ed note: MCL for short, a technical term, don't worry we'll get to the food], star point guard Stephen Curry will return to the court.

Perfect time for some shrimp curry.

DISCLAIMER: We in no way are trying to imply Stephen Curry is a shrimp. (He is listed at 6'3".) He is also, my BF clarifies, a BMF. [Ed note: Another technical term.]

Adapted from Jessica Seinfeld's blog, this healthy (gluten free, dairy free, low carb), flavorful dish comes together very quickly—we're talking around 15 minutes—and is a perfect easy weeknight meal at home. It's a staple in our house, my clients have been fond of it as well, and don't let the simplicity fool you, it makes a great dinner-party for company.

For the spice-conscious, you truthfully don't have to worry about heat as the original recipe is pretty mild, despite the jalapeño (don't leave it out). I like to add a serrano pepper for a bit more kick.

Enjoy the curry, and Go Warriors!

I'd also like to thank my wonderful BF-editor for having fun with [Ed note: ruining] this blog post.

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Servings: 4

Ingredients

1 tablespoon grated fresh ginger
1 clove garlic, finely chopped
1 jalapeño, seeded and minced
1 serrano, seeded and minced (optional, for more heat)
2 teaspoons ground coriander
1 teaspoon curry powder (Penzy's Sweet Curry was used here)
2 tablespoons tomato paste
½ cup unsweetened coconut milk (full fat works best)
3 tablespoons canola oil
½ teaspoon kosher salt
1 ¼ pounds peeled and deveined medium shrimp (jumbo-size EZ-Peel frozen shrimp, 25-30 count per pound was used here)
Basmati, brown, or cauliflower rice for serving
Fresh cilantro leaves for garnish

Directions

Prep all ingredients before you start cooking.
Grate the ginger and finely chop the garlic. Deseed and mince jalapeño (and serrano, if using).
Measure the coriander and curry into a small bowl. Open the can of tomato paste. Shake the can of coconut milk or whisk it to make sure it's emulsified, then measure the coconut milk.
In a large skillet, heat oil over medium heat. Add the ginger, garlic, jalapeño, serrano, coriander, and curry. Cook, stirring, for 30 seconds.
Add the tomato paste and cook, stirring, for 1 minute. Add coconut milk and salt, then whisk in to combine (it will be thick). Whisk in some water to thin it out to a more saucy consistency (3-4 tablespoons). Let simmer for 1 minute.
Add the shrimp in a single layer and gently cook, turning half way through, until opaque throughout, about 4 minutes total (you can cut into one to make sure it’s cooked).
Serve over rice or your favorite green vegetable and sprinkle with cilantro leaves.

Game on, #DubNation!

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Feast Mode

No-Bake Cheesecake with Freeze-Dried Blueberries

Moroccan Grilled Lamb Chops

Lemon Crème Brûlée with Chambord Soaked Raspberries

Caribbean Rum Bundt Cake

Coconut Curry Shrimp

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