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Fall 2009 Recipes

GREEN LENTIL SOUP WITH CUMIN AND LEMON

1 cup French green lentils, 8 oz.
1 ½ tsp. sea salt, more to taste
1 ½ Tbs. olive oil
2 cups chopped leeks, white and light green only
1 large onion, chopped
1 medium sweet potato, diced, 8 oz.
1 large carrot, finely diced
1 large stalk celery, finely diced
1 bay leaf
1 bunch green chard, ½ lb.
2 Tbs. cumin seed
1 cup chopped cilantro
1/4 cup chopped fresh parsley
pinch of cayenne
2-3 cups light vegetable broth
1-2 Tbs. lemon juice, more to taste garnish: fruity green olive oil
Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lenitls from the heat, and skim off any foam that may have formed on top.
Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt, and cook slowly until the onion is soft, about 8-10 minutes.… Read More

CHOCOLATE COCONUT MOSAIC CANDIES

candy

Makes 30–35

To keep the logs round, roll the chocolate to a diameter slightly smaller than an empty paper towel roll, wrap the dough in parchment or wax paper and slide wrapped chocolate log into the cardboard cylinder.

It’s a perfect way to store the logs so they don’t flatten.

1 cup Graham cracker crumbs, pulverized
2 cups bittersweet chocolate, chopped
2 tablespoons butter, unsalted
2 tablespoons heavy cream
⅓ cup shredded coconut, sweetened or unsweetened
½ cup macadamia nuts,
roasted and coarsely chopped
¾ cup miniature marshmallows,
white or pastel colored

Place Graham crackers in a bowl of a food processor with a metal blade and pulse on and off till crackers are pulverized. Set aside.

Fill bottom of double boiler with water and place on low heat.

Place coarsely chopped chocolate, butter and cream in the top of double boiler over hot (not boiling) water and allow it to melt.… Read More

COCONUT BANANA TRUFFLES

cocunut_truffles

Makes 20–24

If you don’t want to grate coconut meat, use store-bought coconut instead. I buy a good-quality coconut from our local health food store. Roll the bananas in either sweetened or unsweetened shredded coconut; both work well. If you want to dip the bananas in melted chocolate, skip dipping the bananas in sour cream and then roll them in the shredded coconut.

4 large bananas, ripe, peeled, cut into 1-inch chunks
8 ounces sour cream
3 cups shredded coconut, sweetened or unsweetened

Place sour cream and coconut in separate medium bowls. Dip each banana chunk into the sour cream, then coat generously with coconut on all sides.

Gently press coconut into the banana chunks so each forms a ball.

Chill in refrigerator for 1 hour.

Can be made 2 days in advance and stored in a covered dish in the refrigerator.

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CHOCOLATE COCONUT MACADAMIA ICE CREAM

icecream

Makes 1½ quart

Once you make homemade ice cream, I promise you’ll be hooked. It takes 10 minutes to mix up and a few hours in the freezer.

1 tablespoon instant coffee
1 tablespoon hot water
5 ounces bittersweet chocolate, chopped
½ cup sweetened condensed milk
½ teaspoon vanilla extract
¼ cup toasted coconut, shredded
½ cup toasted macadamia nuts, coarsely
chopped
1¼ cups heavy cream

Fill the bottom of a double boiler with water and place on low heat. Combine coffee powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes.

Place the chocolate and the condensed milk in the top of a double boiler over hot water (not boiling) and allow it to melt. Do not cover. Whisk well to incorporate the chocolate with the condensed milk; add the vanilla.

Remove the top of the boiler from heat and let the chocolate mixture cool completely; fold in the coconuts and nuts.… Read More

DESSERT CREPES

dessert_crepes

Makes 10 crepes

This dessert is a knockoff of macadamia nut pancakes. I fancied it up, replacing the fluffy pancakes with thin, delicate crepes, stuffed with Chocolate Macadamia Nut Ice Cream, bundled to look like an edible present on a plate.

¾ cup plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 large eggs
2 tablespoons unsalted butter, melted
1 cup milk
5 tablespoons melted butter (for cooking crepes)

Put all ingredients except the butter in a blender, cover and blend at low speed until blended.

Transfer to a bowl, cover with plastic and allow to sit at room temperature for 30 minutes, or refrigerate overnight.

Heat an 8-inch crepe pan or omelet pan over medium-high heat. Brush lightly with some melted butter. Ladle ¼ cup of batter, tilt or swirl the pan to spread the batter evenly. Cook until the crepe’s surface is covered with bubbles, the
edges are golden brown and easily lifted away from the pan so you can see if the underside has browned.… Read More

SPICED KABOCHA COFFEE FLAN

½ cup plus 2/3 cup sugar
2 cups milk
¼ cup coarsely ground coffee beans
2 large eggs
4 large egg yolks
¼ teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1½ cups cooked kabocha purée

Preheat the oven to 350°.

In a small saucepan, combine ½ cup sugar with ¼ cup water.

Cook over medium heat until the sugar has dissolved. As the sugar begins to color, swirl the saucepan around to caramelize the sugar evenly. Cook until the syrup turns a honey-caramel color. Remove from heat and carefully (the sugar is very very hot!) pour the caramel into a 9-inch glass pie pan. Tilt the pan so that the caramel coats the bottom. Allow caramel to cool and harden.

In a small saucepan, bring the milk and coffee beans to a boil. In a heatproof bowl, whisk the eggs, egg yolks, 2/3 cup sugar, nutmeg and cinnamon until blended. Add kabocha and mix until blended.Whisking constantly, slowly pour the hot milk in a thin stream into the egg mixture.… Read More

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