June 15th, 2007

Pineapple with Honey and Pine Nuts

Ingredients:

-1 cup cubed pineapple, fresh or canned
-1 tablespoon unsalted butter
-2 tablespoons honey
-2 tablespoons pine nuts, toasted
-1 teaspoon rum
-2 tablespoons mascarpone cheese

1. Drain the pineapple cubes in a strainer
2. Lay the pineapple cubes on a paper towel and pat dry
3. Put the butter in a medium saute pan over medium heat
4. Make brown butter by heating the butter until melted and just starting to brown around the edges
5. Add the pineapple and toss to coat in the butter
6. Add the honey and toss to coat the pineapple with the honey
7. Cook until the pineapple is golden, about 5 to 7 minutes
8. Turn off the heat and stir in the pine nuts
9. In a small bowl mix together the rum and the mascarpone
10. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture
11. Serve immediately and enjoy!

Pineapple with Honey and Pine Nuts

Blueberry Muffins

Blueberry Muffins
-2 cups sifted all-purpose flour
-2 1/2 teaspoons baking powder
-2 tablespoons sugar
-3/4 teaspoon salt
-1/2 cup chilled butter, cut into 1/4-inch pieces
-2 eggs, well beaten
-3/4 cup milk
-1 teaspoon grated orange zest
-1 1/2 cups fresh or frozen blueberries

1. Preheat oven to 400 degrees F
2. Lightly grease a muffin pan
3. In a large bowl, combine flour, baking powder, sugar, and salt
4. With a pastry blender or two knives, cut in butter until particles are the size of small peas; make a well in the center
5. In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened
6. Fold in orange zest and blueberries.
7. Fill prepared 12 muffin cups 2/3 full
8. Bake 25 to 30 minutes or until golden brown
9. Remove from oven and immediately remove from pan
10. Serve warm

Raspberry Lillies

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-1/4 cup sugar
-1 cup butter, softened
-1 (3 oz) cream cheese, softened
-1 teaspoon vanilla
-2 cups flour
-1/4 teaspoon salt
-1/2 cup raspberry jam
-powdered sugar (optional)

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1. In a large bowl, combine sugar, buter, cream cheese and vanilla
2. Beat at meadium speed, about one minute and continue mixing until well mixed
3. Divide dough into fourths and wrap in plastic wrap
4. Refrigerate until firm
5. Heat oven to 375 degrees F
6. On lightly floured surface, roll out dough and cut with round cutter
7. Put jam on each round and fold to make a lilly shape
8. Bake 7 to 11 minutes or until edges are browned
9. Sprinkle cooked with powdered sugar (optional)

Coconut Macaroons

Ingredients:

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-1 package (14 oz.) or 5 1/3 cups flaked coconut
-1 can (14 oz.) Sweetened Condensed Milk
-2 teaspoons vanilla extract
-1 teaspoon almond extract

1. Preheat oven to 350° F
2. Foil-line and grease baking sheets
3. Combine coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl
4. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon
5. Bake for 10 to 14 minutes or until lightly browned around edges
6. Immediately remove from baking sheets to wire racks to cool
7. Store loosely covered at room temperature

Chocolate Walnut Cookies

Ingredients:

-1/2 cup softened butter
-1 cup sugar
-2 eggs
-1 teaspoon vanilla extract
-1/8 teaspoon salt
-2 squares (2 ounces) unsweetened chocolate, melted and cooled
-1 cup all-purpose flour
-1/3 cup chopped walnuts
-confectioners’ sugar

Chocolate Walnut Cookies

1. In a large mixing bowl, cream butter and sugar; beat in eggs, vanilla and salt, beating until light and fluffy
2. Beat in chocolate until well blended
3. Stir in flour and chopped walnuts
4. Drop by teaspoonfuls 2 inches apart on well-greased baking sheet
5. Bake in preheated 350° oven 10 minutes, or until edges are crisp
6. Cool for 1 minute; remove to rack to cool completely
7. Sift confectioners’ sugar over tops
8. Makes about 48 cookies

Chocolate Indulgence Cake

Ingredients:

-1 package (6 squares) Baker’s Bittersweet Baking Chocolates
-3/4 cup (1-1/2 sticks) unsalted butter
-4 eggs
-1 cup sugar
-1/2 cup flour
-fresh berries for garnish
1. Preheat oven to 350°F
2. Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until butter is melted
3. Stir until chocolate is completely melted and cool to room temperature
4. Beat eggs and sugar in large bowl with electric mixer on medium speed until thick and lemon colored
5. Blend in chocolate mixture
6. Add flour and mix well
7. Pour into greased and floured 9-inch round cake pan
8. Bake 30 minutes or until center is set
9. Garnish with fresh berries

Easy Tiramisu

-2 packages (3 oz. each) ladyfingers, divided
-2 tablespoons Instant Coffee
-1 tablespoon sugar
-1 cup boiling water
-2 packages (8 oz. each) Cream Cheese, softened-1/2 cup sugar
-2 tablespoons almond-flavored liqueur or brandy
-2 cups Mascarpone
-1 teaspoon unsweetened cocoa powder

1. Arrange one package of the ladyfingers on bottom of 13×9-inch baking dish
2. Dissolve instant coffee and 1 tablespoon sugar in boiling water
3. Brush 1/2 cup coffee mixture over ladyfingers in dish
4. Mix cream cheese with electric mixer on medium speed until smooth
5. Add sugar and liqueur, mixing until blended
6. Gently stir in mascrapone
7. Pour 1/2 of the cream cheese mixture over ladyfingers
8. Top with remaining ladyfingers; brush with remaining coffee
9. Spoon remaining cream cheese mixture over ladyfingers
10. Dust with cocoa powder
11. Refrigerate 4 hours or overnight

Cucumber-Dill Sandwiches

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-1 large cucumber, peeled, seeded, and grated
-1 (8-ounce) package cream cheese, softened
-1 tablespoon mayonnaise
-1 teaspoon dried chives
-1/4 teaspoon dill weed
-1/4 teaspoon seasoned salt
-1 (16-ounce) loaf sandwich bread

1. Stir together cucumber and next 5 ingredients
2. Spread mixture evenly over half of the bread slices, top with the remaining slices of bread
3. Trim the crusts from sandwiches
4. Cut diagonally and then cut in half to make little triangles
5. Store in airtight container in refrigerator

Prosciutto-Wrapped Dates

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-1 package (12 ounces) pitted dates
-1 can (15 ounces) pineapple chunks, drained
-1 package (12 ounces) prosciutto

1. Preheat the broiler and set a rack 6 inches from the heat source
2. Place a pineapple chunk in each date
3. Wrap a slice of bacon around each stuffed date and secure with toothpick
4. Broil 6 inches from heat source, turning occasionally, until bacon is crisp on all sides
5. Drain on paper towels
6. Serve warm

Fresh Berry Tartlets

Ingredients:

-Pâte Sucrée (Sweet Shortcrust Pastry):
-1 cup all-purpose flour, plus more if needed
-1/2 teaspoon salt
-3 tablespoons confectioners’ sugar
-1/2 cup unsalted butter, cut into small pieces
-2 egg yolks beaten with 2 tablespoons iced water and 1/2 teaspoon vanilla extract

Fruit for Tartlets:
-1 pound ripe small fruits (e.g. strawberries, raspberries, red currants, figs, grapes, etc.)

Glaze:
-4 tablespoons raspberry jam
-2 tablespoons fruit juice

Instructions:
Make Pâte Sucrée Pastry and Bake:

1. In a food processor fitted with a metal blade, process the flour, salt, sugar and butter until fine crumbs form
2. Pour in the beaten egg yolk and water mixture just until the dough begins to stick together
3. Do not allow the dough to form a ball or the pastry will be tough
4. Add water or flour depending on if the dough is too dry or too wet
5. Place dough in plastic wrap and chill for at least 2 hours
6. Preheat the oven to 400 degrees F
7. Lightly butter six 3 1/2-inch tartlet pans
8. Roll out the pastry to about a 1/8 inch thickness
9. Cut out six rounds, re-rolling trimmings as necessary
10. Place rounds into tartlet pans and cut off excess pastry (pastry that is hanging over the edge)
11. Prick the bases with a fork
12. Line the pastry cases with foil and add a layer of baking beans
13. Bake for 15 minutes until slightly dry and set, then remove the foil and beans and continue baking for 5 minutes more
14. Cool on a wire rack

Prepare the Fruit and Glaze:
1. Shortly before serving, melt the jam in a saucepan with the fruit juice over low heat
2. Strain the glaze if necessary

After tartlets have cooled, arrange the fruit inside each tartlet and brush with glaze

Fresh Berry Tartlets

Ingredients:

-Pâte Sucrée (Sweet Shortcrust Pastry):
-1 cup all-purpose flour, plus more if needed
-1/2 teaspoon salt
-3 tablespoons confectioners’ sugar
-1/2 cup unsalted butter, cut into small pieces
-2 egg yolks beaten with 2 tablespoons iced water and 1/2 teaspoon vanilla extract

Fruit for Tartlets:
-1 pound ripe small fruits (e.g. strawberries, raspberries, red currants, figs, grapes, etc.)

Glaze:
-4 tablespoons raspberry jam
-2 tablespoons fruit juice

Instructions:
Make Pâte Sucrée Pastry and Bake:

1. In a food processor fitted with a metal blade, process the flour, salt, sugar and butter until fine crumbs form
2. Pour in the beaten egg yolk and water mixture just until the dough begins to stick together
3. Do not allow the dough to form a ball or the pastry will be tough
4. Add water or flour depending on if the dough is too dry or too wet
5. Place dough in plastic wrap and chill for at least 2 hours
6. Preheat the oven to 400 degrees F
7. Lightly butter six 3 1/2-inch tartlet pans
8. Roll out the pastry to about a 1/8 inch thickness
9. Cut out six rounds, re-rolling trimmings as necessary
10. Place rounds into tartlet pans and cut off excess pastry (pastry that is hanging over the edge)
11. Prick the bases with a fork
12. Line the pastry cases with foil and add a layer of baking beans
13. Bake for 15 minutes until slightly dry and set, then remove the foil and beans and continue baking for 5 minutes more
14. Cool on a wire rack

Prepare the Fruit and Glaze:
1. Shortly before serving, melt the jam in a saucepan with the fruit juice over low heat
2. Strain the glaze if necessary

After tartlets have cooled, arrange the fruit inside each tartlet and brush with glaze

Originally published at Lana.Moskalyuk.com. You can comment here or there.

Easy Bruschetta

-1 loaf (1 lb.) French bread or baguette, cut into 24 slices
-1 package brie spread
-2 large tomatoes, thinly sliced
-2 avocados, thinly sliced
-fresh parsley, chopped (for garnish)
1. Preheat broiler
2. Place bread slices on rack of broiler pan
3. Broil, 4 to 6 inches from heat, 2 minutes on each side or until golden brown on both sides
4. Spread brie spread onto one side of the toasted bread slices
5. Place one slice of tomato and one slice of avocado on each bread slice
6. Garnish with parsley
7. Enjoy warm