Four Berry Sorbet

Adapted from Alton Browns fresh fruit sorbet recipe

Nothing says summer like berries… and nothing says summer like ice cream.  Combine the two and you have a four berry sorbet that will knock your socks off.

The vodka is probably optional, but I think it lowers the freezing temperature and makes for a smoother sorbet.

Frozen unsweetened berries are an option for this recipe if fresh are not available.  Allow them to thaw a bit first, though.

 

Ingredients

6 oz raspberries
6 oz blueberries
6 oz blackberries
14 oz strawberries
8 ounces sugar
1 ounce freshly squeezed lemon juice or lime juice
1/2-ounce vodka
Pinch kosher salt

 

You will also need:

Paper towels
Rimmed baking sheets
Food processor or blender
Ice cream freezer
Airtight  and freezer safe containers

 

Directions

Rinse all berries and allow to dry on paper towel lined rimmed baking sheets. Also stem and halve (or quarter) large strawberries. 

Puree the fruit in a food processor or blender along with the sugar, lemon juice, vodka and salt. Strain through a fine mesh strainer, using a rubber spatula to press the puree through the strainer.

Pour into a bowl. Cover and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Remove into an airtight container and freeze for at least 4 hours or until ready to serve.

 

And the recipe in pictures….

Rinse berries and dry on a paper towel lined rimmed baking sheet.

I put as many berries in as possible and then add in the lemon & lime juices plus the vodka and then top with as much sugar as will fit.  Pulse the blender several times then add the rest of the berries as they will fit.

As you can see, the completely blended berry mixture completely fills my blender.

Stir and press through a fine mesh strainer to remove seeds and solids.

The strained puree.

This is my best friend in the summer time.  I love my Cuisinart ice cream maker.

Allow your ice cream maker to do its thing until it becomes a nice and thick soft serve consistency.

The color is beautiful and the taste is even more amazing!

Insanely Cinnamon Muffins

Adapted from: Cook’s Country “Coffeecake Muffins” (http://www.cookscountry.com)

 

Makes 12 muffins.

Be sure to use muffin-tin liners for this recipe or the cinnamon filling will stick to the pan.

Ingredients:

Streusel

8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

Muffin batter

2 large eggs
1 cup sour cream
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cut into chunks and softened
½ cup cinnamon chips

You will also need:

Muffin “tin” liners
1 Muffin “tin”
Food processor
1 medium – large mixing bowl
1 medium mixing bowl
Whisk
Rubber/silicone spatula
Small & medium spring loaded scoops (if available)

Method:

For the streusel:

Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Place in a small bowl and set aside in the refrigerator while mixing the muffin batter.

Do not wash food processor.

For the muffins:

Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners.

Whisk eggs, sour cream, and vanilla in a medium-sized bowl and set aside.

Pulse flour, sugar, baking powder, and salt in food processor until thoroughly combined. Add butter and pulse until mixture resembles wet sand then transfer to a large bowl.

Pour egg mixture over the flour mixture; using rubber spatula, gently fold it in a few times. Add cinnamon chips and continue to fold together until just combined. The resulting batter will be very thick. Using a small spring-loaded scoop, place 1 tablespoon of batter into each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon (or fingers), press cinnamon filling lightly into batter, then top with remaining batter (using a heaping medium-sized spring loaded scoop). Sprinkle streusel topping evenly over batter.

Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

Serve.

(The muffins will keep in airtight container at room temperature for up to 3 days.)

 

Look at that crumb top and he layers of cinnamon in these bad boys. 
Oh the YUM!

 

Nom-i-licious!

Shells & Cheese

Adapted from Cook’s Illustrated

Ingredients:

1 pound medium shell whole grain macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 ½ teaspoons powdered mustard
¼ teaspoon cayenne pepper
5 cups milk
8 ounces Monterey Jack cheese, shredded
16 ounces extra sharp cheddar cheese, shredded
Kosher salt to taste

Optional bread crumb topping:

6 ounces bread, torn into pieces
3 tablespoons unsalted butter (cold)

 

You will also need:

Food processor (if doing bread crumb topping)
Large pot or dutch oven
Broiler safe 9x13 dish

 

Method:

In a large pot with plenty of salted water boil shell macaroni until just past “al dente.” Drain and set aside.

Set same pot back over medium heat. Melt butter until foaming then add flour to make a roux. Cook for just a minute or so and add mustard and cayenne and whisk to combine well.

While continuing to whisk, gradually add milk; bring to a boil while whisking constantly. (It must reach a full boil to thicken, but you must keep whisking to keep it from scorching on the bottom or boiling over.) Reduce to a simmer, whisking occasionally, until thickened to a heavy cream consistency (about 5 minutes).

Remove from heat and whisk in cheeses and salt to taste. Add shells and stir to completely combine and thoroughly coat shells with cheese sauce.

If using the bread crumb topping:

Process bread and butter in food processor for 10-15 1 second pulses. Transfer shells and cheese to a broiler safe baking dish and evenly top with bread crumb topping. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning.

Allow to cool for about 5 minutes and enjoy.

Cheesy Baked Mashed Potatoes

Adapted from this recipe by Giada De Laurentiis

This is such an easy and yet delicious potato side dish.  Great to take to a pot-luck or to have with anything you might make at home.  Truth be told, I use a little less potatoes and the same amount of cheese… just because I like my potatoes extra cheesy.

 

Ingredients:

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and freshly ground pepper
2 tablespoons dry bread crumbs

 

You will also need:

Large stock pot
Baking dish (9x13 or equivalent)
Potato masher

 

Method:

Preheat the oven to 400 F.  Prepare baking dish with butter if needed.

Place potatoes in large stock pot and cover by at least 1 inch with water and add salt.  Bring to a boil and cook until very tender, about 15 minutes.  Drain and return to the same pot and mash well.

Mix in the milk and melted butter.  Mix in the grated mozzarella and 3/4 cup of the Parmesan.    Season to taste with salt and pepper.

Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl.  Sprinkle bread crumb and cheese mixture over the top of the mashed potatoes. 

Cover and chill for up to six hours ahead of time or go ahead and bake.

Bake at 400, uncovered, until the topping is golden brown (about 20 minutes).

Green Bean Casserole

from Cook’s Illustrated Nov/Dec 2006, #83, pg. 9

Again… much too busy eating to take pictures. I’m sure you understand. :) I hope to update this post with pictures after Thanksgiving this year.

Make ahead tips included. Look for instructions in {brackets}.

Ingredients:

Topping:
4 slices white sandwich bread (torn into quarters)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned French fried onions

Beans/Sauce:
Table salt
2 pounds green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean and broken into ½ inch pieces
3 medium garlic cloves, minced or pressed
Ground black pepper
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 can sliced water chestnuts, coarsely chopped (optional)

You will also need:

Food processor
Large bowl filled with ice water
Dutch oven
Paper towel lined baking sheet
3 quart / 13x9 inch baking dish

Method:

For the topping: In food processor, pulse bread, butter, salt and pepper until it resembles coarse crumbs (ten 1-second pulses). Toss with French fried onions and set aside. {Store bread-crumb mixture in an air-tight container in the fridge and mix with onions just before cooking.}

For the beans/sauce: Preheat oven to 425° F. Bring 4 quarts of water to a boil in a large Dutch oven. (While it is coming to a boil, you can be prepping your green beans, mushrooms and other ingredients.) Prepare your large bowl of ice water. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender (about 6 minutes). Drain beans in colander and plunge immediately into ice water (to stop cooking). Spread beans on the paper towel lined baking sheet to drain.

Add butter to now empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms release moisture and liquid evaporates (about 6 minutes). Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened and reduced to 3 ½ cups, about 12 minutes. Off heat, season with salt and pepper to taste and add chopped water chestnuts if desired (they lend a nice extra crunch that my husband's family likes).

{Allow sauce to cool. Mix the beans and cooled sauce in a covered baking dish and refrigerate for up to 24 hours before baking.)

Add green beans to sauce and stir until evenly coated. Arrange in even layer in baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. {Heat in 425° F oven for 10 minutes, then add topping and bake as directed for about 15 minutes.} Serve immediately.

Baked Ziti

Adapted from Cook’s Illustrated (March/April 2009, pg. 15)

This, my friends, is pretty much Italian comfort food at its best.  Baked Ziti can be vegetarian/meatless or you can add some Italian sausage for a different twist.  Half of this recipe feeds my family of 4 (2 adults and 2 grade school children) for two meals.  It is easy to make even a single recipe and freeze in smaller containers for later or to take a meal to a friend. 

 

Ingredients:

1 pound whole milk cottage cheese
2 large eggs
3 ounces grated Parmesan cheese (about 1 1/2 cups)
1 pound ziti
2 tablespoons olive oil
1/2 – 1 pound Italian sausage (optional)
5 medium garlic cloves (minced or pressed)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves (or 1 teaspoon dried)
1 teaspoon sugar
Salt/Pepper to taste
1 teaspoon corn starch (2 teaspoons if using whole milk instead of cream)
1 cup heavy cream (or whole milk)
8 ounces low-moisture mozzarella cheese (cut into 1/4 inch pieces)

 

You will also need:

Medium bowl
Large stock pot / dutch oven
12 inch skillet or another stock pot / dutch oven
13x9 inch baking dish

 

Method:

Preheat oven to 350 F.

Place 4 quarts of water in the large stock pot and bring to a boil.  While the water is heating, move on and do other things to get the sauces ready.  Once the water is boiling, add 1 tablespoon of salt to the water then the pound of ziti.  Cook the ziti for 5 minutes.  Drain pasta and leave in colander.  Do not wash the stock pot.  Take it immediately back over to the stove.  You’re about to use it again.

Lightly beat eggs in a medium bowl then whisk in cottage cheese and 1 cup of grated Parmesan.  Set aside.

If using sausage, remove from casings.  Put olive oil in the skillet and bring up to medium heat and add in sausage while breaking up into small pieces.  Cook until no longer pink.  Add garlic and cook until fragrant but not brown.  Stir in tomato sauce, diced tomatoes, oregano and basil (if using dried).  Simmer until thickened (about 10 minutes).  Off heat, stir in 1/2 cup of basil (if using fresh), sugar, and salt/pepper to taste.

Stir cornstarch into heavy cream (while it’s in the measuring cup) and pour into the (now empty) stock pot and put over medium heat.  Bring to a simmer and cook until thickened (3-4 minutes).  Remove pot from heat and add cottage cheese mixture and 1 cup of tomato sauce.  Allow to cool just slightly then stir in 3/4 cup of the diced mozzarella.  Stir well to combine.  Add cooked pasta and stir to thoroughly coat with sauce.  (Pasta will likely be all stuck together, but will gently come apart as it gets coated with the sauce.)

Transfer pasta mixture to 1 13x9 pan or two smaller pans and spread remaining tomato sauce evenly on top being sure to cover as much of the exposed pasta as possible.  Sprinkle the remaining diced mozzarella and grated Parmesan on top.  Cover with foil and bake for 30 minutes.  Remove foil and bake for an additional 30 minutes or until  bubbly and cheese on top begins to brown.  Remove from oven and allow to rest/cool for 10-20 minutes.  Garnish with fresh basil on top if available.

 

(My apologies for the complete lack of pictures.  I have no explanation other than I just have been too into eating this dish to take any.)

My Favorite Chocolate Cake (and the Chocolate Peanut-butter Cake variation)

From Cook’s Illustrated (#79, March/April 2006)

Once you make this chocolate cake one time, you’ll realize how easy it is to make a fresh, homemade, not from a box delicious chocolate cake that has such good chocolate flavor that… well… you may be ruined like I am and never want to go back to a box again.

 

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, very soft
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
4 ounces unsweetened chocolate, coarsely chopped
1/4 cup (3/4 ounce) Dutch-processed cocoa powder
1/2 cup hot water
1 3/4 cups (12 1/4 ounces) sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks

 

You will also need:

1 tablespoon butter for greasing pans
1/8 – 1/4 cup flour for dusting pans
Baking pan (1 – 9x13, 2 or 3 9-inch round)
Stand mixer (whisk and paddle attachments needed)
Double boiler set-up (or small sauce pan and heat-proof bowl)
Extra bowls
Scraper/spatula

 

Method:

Preheat oven to 350 F.  Grease pan(s) with butter and dust with flour.

Combine chocolate, cocoa powder and hot water in heat-proof bowl & set over sauce pan containing 1 inch of simmering water.  Stir with rubber spatula until chocolate is melted.  (This mixture will be very thick and dull.)  Add 1/2 cup sugar and stir until a little more fluid and glossy.  Remove bowl from heat and set aside to cool.

Whisk flour, baking soda and salt in medium bowl. 

Combine buttermilk and vanilla in a separate bowl. 

In the bowl of a stand mixer with whisk attachment, whisk eggs and yolks on medium-low speed until combined (about 10 seconds).  Add remaining 1 1/4 cups sugar and increase the speed to high and whisk until fluffy and lightened in color. (Not the same fluffy as when you cream sugar/shortening.  I would describe it as aerated and thick such that you can see the lines that the whisk leaves as it runs.)  Remove whisk and attach paddle.  Add the cooled chocolate mixture to egg/sugar mixture and mix on medium until thoroughly combined, pausing to scrape down the sides of bowl with rubber spatula if needed. 

Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition.  (You will see some very small pieces of butter in the batter.  They will not completely incorporate.)  Add about 1/3 of the flour mixture and 1/2 of the buttermilk mixture, mixing until incorporated.  Repeat using half of remaining flour and all of remaining buttermilk mixture.  Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.  remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.  Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes.  Cool cakes in pans 15 minutes then invert onto wire rack.  Cool cakes to room temperature before frosting and you may even consider freezing for about 30 minutes before frosting.

 

Suggested uses:

Double Layer Birthday Cake: Decorate using Marshmallow Fondant or other frosting options. 

Chocolate Peanut-butter Cake (as seen on Smitten Kitchen):  Make a 3-layer chocolate cake.  Freeze the layers for 30 minutes – 1 hour before frosting.  Frost using  Peanut-butter Frosting between layers and on top and sides of cake.  Refrigerate at least 30 minutes.  Top with Chocolate/Peanut-butter Glaze by pouring (while warm) on top of cake (while cold) and spreading with off-set spatula so that it drips down the sides.  Refrigerate to set the frosting and glaze well.  Cut while cold and dip knife in water between cuts to keep the glaze from sliding around on you.

Peanut Butter Frosting

10 ounces cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.  Add peanut butter and beat until thoroughly blended.

Chocolate/Peanut-butter Glaze

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of double boiler or in a heat-proof bowl set over a sauce pan with 1 inch of simmering water (use the same set-up as for the cake), combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.  (You can always start this process in the microwave by cooking for about 30 seconds to get things started.  Once melted, it will be thick and dull.)  Remove from the heat and whisk in the half-and-half, beating until smooth and shiny. Use while still warm.

 

(Please excuse the picture quality.  All I had handy was my phone.)