Feeds:
Posts
Comments

Archive for the ‘Fruit’ Category

68 Days of Gourmet: Day 66

North Carolina strawberries just came into season and Brandon sweetly picked up a flat for me at the farmer’s market last week. Strawberry is my favorite flavor of ice cream and ever since I received the KitchenAid ice cream maker attachment last Christmas, I’ve enjoyed trying homemade ice cream recipes. I was thrilled to see that Gourmet had several no-cook strawberry ice cream recipes.

We had friends in town visiting last weekend and I thought this Strawberry Cheesecake Ice Cream would be the perfect dessert for our cookout Friday night. It was so easy to put together since it didn’t require any cooking. You just throw all the ingredients in a blender then into the ice cream maker to freeze. I made it on my lunch break the day I served it. Not surprisingly, the ice cream was a hit. Who doesn’t love homemade ice cream?

One year ago: Baked Eggplant Parmesan, Mississippi Mud Pie

No Cook Strawberry Cheesecake Ice Cream
(Recipe source Gourmet, July 2000)

Ingredients:

3/4 pound (1 quart) strawberries, chopped
8 ounces softened cream cheese
3/4 cup sugar
1 cup milk
1 tablespoon fresh lemon juice
Pinch of salt
1/2 cup heavy cream

Directions:

Place strawberries, cream cheese, sugar, milk, lemon juice and salt in a blender. Blend until just incorporated. Stir in the heavy cream and chill. Follow the directions on your ice cream maker to freeze ice cream.

For the KitchenAid I slowly added the chilled ice cream base and mixed on the lowest speed for about 15 minutes, until the ice cream was the consistency of soft serve. Place in an airtight container and put in freezer to freeze completely.

Note, you may want to take the ice cream out to soften 10-15 minutes before serving.

Yield: about 8 servings

And I can’t resist sharing this picture that shows you how good the ice cream base tasted but I won’t reveal how much unfrozen ice cream I ate!

Read Full Post »

68 Days of Gourmet: Day 49

And yet another dessert recipe makes its way into 68 Days of Gourmet. I told myself that I wasn’t going to make any more desserts and that I really needed to make appetizers instead but then I found myself with a serious craving for an apple dessert last night.

It was totally worth it. Does it get any better than warm apple pie/cobbler/crisp and vanilla ice cream? So basic but so satisfying. Comfort food dessert.  I love how easy crisps are – no fooling with pastry crust. I think this was ready to go in the oven in less than 20 minutes – including peeling and cutting the apples. There is nothing fancy about this recipe – it’s just basic and delicious.

I must recap my weekend for you. It was definitely jam packed on the fitness front. Friday morning I attended hot vinyasa at Y2. I am convinced that this is the perfect way to start off a Friday and kick off the weekend. I literally pop out of bed when my alarm goes off at 5:45 and I am NOT a morning workout person!

I taught BodyPump Saturday morning. I was still pretty sore from teaching last Thursday (I guess my body was a little weak coming off of the sickness) but there’s nothing like seeing 21 people up bright and early on a Saturday to get you motivated! I’m really loving that I’m starting to recognize faces and get to know some of the regulars in my classes.

Saturday afternoon was all about the yoga. Last week I signed up for a 3-hour yoga boot camp at Y2. It was 2 hours of hot vinyasa and one hour of long slow deep (holding positions for 5+ minutes). Being relatively new to my practice, I was pretty nervous. I am so happy to report that the class was awesome and I not only survived but felt great. I even managed to be one of 3 or 4 people to hold a plank for 5 minutes! I love the feeling I have at the end of a big fitness achievement (finishing a race, surviving yoga boot camp, etc). It’s great to know that you’ve given it everything you have!

So maybe that gives you a little more background on why I was so ready for my apple dessert last night! :wink:

One year ago: Spicy Thai Noodle Bowl with Tofu

Apple Crisp
(Recipe source The Gourmet Cookbook)
Printable Recipe

Ingredients:

FOR THE TOPPING
2 1/3 cups all-purpose flour
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
3/8 teaspoon cinnamon (1 just kind of eyeballed it – probably more like 1-1 1/2 teaspoons)
3/8 teaspoon salt (again, probably used more like 1 teaspoon)
2 sticks unsalted butter, slightly softened and cut into tablespoons
1 1/2 cups pecans, toasted and chopped

FOR THE APPLES
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 pounds apples (recommended fuji or jonagold)
2 tablespoons fresh lemon juice
Zest of 1 navel orange

Directions:

Preheat oven to 375 degrees. Butter a 3 1/2 to 4 quart baking dish.

FOR THE TOPPING
Combine flour, sugars, cinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. Transfer to bowl and mix in pecans with your fingers. Alternatively, whisk together the flour, sugars, cinnamon and salt and work in butter and pecans with your fingers or a pastry blender.

FOR THE FILLING
Whisk together sugar and cinnamon. Peel, quarter and core apples and cut into 1/2-inch thick slices. Add apples, lemon juice and orange zest to sugar mixture and mix until well combined.

TO ASSEMBLE AND BAKE
Spread apples in prepared baking dish. Crumble topping evenly over apples. Bake until topping is golden brown, 45 to 60 minutes. Let cool a bit and serve warm.

Yield: 8-10 servings

*Note: I easily cut this recipe in half and used a smaller baking dish.

Read Full Post »

68 Days of Gourmet: Day 39

At 10 p.m. last night, after a long day of cooking and prep for my niece’s 2nd birthday party, I announced that I was tired and over cooking for a while. I told Brandon if he wanted breakfast this morning he would have to brave the icy road conditions to go get bagels. And then I woke up and found myself in the kitchen making muffins and a frittata. Guess I just needed a good night’s sleep to turn my attitude around!

We got several inches of snow/ice in Charlotte this weekend. That pretty much means that normal life comes to a halt in the South. The roads are super icy and I was worried that the birthday party would be cancelled. They decided to go ahead and have it so I spent all of yesterday preparing the butterfly cupcakes, ham and cheddar pretzel bites and fruit skewers. Blog updates to come soon with the butterfly cupcakes and pretzel bites. Cannot wait to share the cupcakes – they came out better than I hoped and were a huge hit!

I took yesterday as a rest day – the weather was terrible and I had so much cooking to do. We took Sullie for a walk this morning. She had so much fun playing in the snow. This afternoon I went to my favorite yoga class at Charlotte Yoga. Just the best way to wrap up the weekend and get my mind ready for the week ahead.

I made a lot of modifications to the Applesauce Spice muffins. The original recipe called for almost a stick and a half of butter. That just was not happening this morning! I ended up using about 4 tablespoons of  butter (half a stick) and subbing 1/3 cup of plain yogurt for the rest of the butter. Also, I used half wheat flour and reduced the sugar. Felt much better about eating two of these delicious muffins this morning with those changes. They are tender, not too sweet and have a great apple spice flavor. A great way to mix up my normal banana muffin routine! The recipe below is my modification so check out the link below for the original recipe.

Applesauce Spice Muffins
(Recipe adapted from Gourmet, November 2003)
Printable Recipe

Ingredients:

FOR THE MUFFINS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1/2 stick (4 tablespoons) plus 3 tablespoons unsalted butter, melted
1/3 cup nonfat plain yogurt
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped

FOR THE TOPPING
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Directions:

Preaheat oven to 400 degrees. Prepare 12-muffin pan with cooking spray or cupcake liners.

Stir together flour, baking powder, baking soda, spices and salt in a bowl. In a separate bowl, whisk together eggs, brown sugar and yogurt until well-combined. Slowly stir in butter, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.

Mix together topping ingredients and sprinkle over muffins. Bake about 20 minutes, until tops are puffed and golden. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Yield: 12 muffins

Read Full Post »

68 Days of Gourmet: Day 33

Greetings from Mema’s house! We arrived last night around 9 and were starving. Lucky for us, Mema had made cabbage rolls “deconstructed,” rice and green beans. So good and comforting – totally hit the spot. Finished dinner off with some ooey gooey bars (which I have had TOO many of while we’ve been here) and then fell into bed stuffed and exhausted.

This morning we enjoyed some of this Pear Cranberry Cake for breakfast along with a  fresh orange/grapefruit mixture. After breakfast, I headed upstairs to do a Dave Farmar power yoga podcast. I set up a space heater and felt right at home with my yoga practice! After yoga I was ready for lunch. I whipped up a potato/veggie/turkey kilebasa soup that Mema wanted to try while she made some pimento cheese. The soup was perfect for the rainy, cool day and Mema’s pimento cheese is always a hit! Of course I had to finish it off with another ooey gooey bar.

After lunch I decided it would be a good idea to demonstrate some yoga poses to Mema and practice tripod headstands. Yeah, maybe not the best idea after my big lunch. :oops:

After a lazy afternoon of getting Mema’s Christmas Nook set up and playing Scrabble, Brandon and I picked up a Mellow Mushroom pizza for dinner. Mellow Mushroom was our favorite pizza in college but they don’t have one in Charlotte. It was a yummy treat. They have the BEST dough!

Mema had a piece of the Pear Cranberry Cake for dessert. Overall I was pleased with it but I definitely thought it could have used more cranberries. The cranberry to pear ratio didn’t seem quite right. Also, the original recipe calls for a glaze but since we were traveling with the cake, I left it off. Good thing I did because Mema says she much prefers cakes without glazes. I thought the pears were a nice change of pace from your traditional apple cake.

We’re heading home tomorrow. I’m hoping to get a nice run in and attack some leftovers from the weekend before we leave!

Pear Cranberry Cake
(Recipe source Gourmet, November 2009)

Ingredients:

FOR THE CAKE
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)

FOR THE GLAZE (OPTIONAL)
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks

Directions:

FOR THE CAKE
Preheat oven to 350 degrees.  Butter a bundt or angel food cake pan.

Whisk together flour, baking powder, salt and spices and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

Reduce speed to low and mix in pears and cranberries. Once combined, slowly mix in flour mixture until all flour has been incorporated.

Pour batter into prepared pan and bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.

Cool in pan 30 minutes and then turn out onto a rack to cool completely.

FOR THE GLAZE (OPTIONAL)
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.

Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

Yield: 10-12 servings

Read Full Post »

68 Days of Gourmet: Day 27

I love, love, love banana bread and banana muffins – one of my favorite things to bake! So naturally, I had to try Gourmet’s Banana Bread recipe for 68 Days of Gourmet. I usually just make a small batch of banana muffins because I rarely have three ripe bananas on hand. But a couple weeks ago I found myself with three ripe bananas and knew it was the perfect opportunity to make this bread.

We enjoyed this banana bread but decided that our favorite recipe is still Cooking Light’s Classic Banana Bread. The Gourmet recipe is very moist and has a great banana flavor but I think the Cooking Light recipe produces a more tender cake with a nice crust.

I sliced this bread into individual slices, wrapped and froze them for a great breakfast on the go. I just pop it in the microwave at work for 20 seconds or so and I have warm homemade banana bread for breakfast!

Check out my other banana muffins:
Peanut Butter Chocolate Chip Banana Muffins
Easy Banana Muffins
Banana Nutella Muffins

Banana Bread
(Recipe source Gourmet, August 2003)

Ingredients:

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche, sour cream or plain yogurt
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped

Directions:

Preheat oven to 350 degrees. Butter and flour 2 (9 x 5) loaf pans.

Sift together flour, baking soda, cinnamon and salt into a bowl. Set aside.

In the bowl of a stand mixer, beat together eggs and sugar at medium-high speed until the mixture is thick and pale and forms a ribbon when paddle is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream. Then mix in bananas, creme fraiche (or sour cream or yogurt) and vanilla. Mix in flour mixture and walnuts until just combined.

Divide batter between loaf pans, spreading evenly. Bake until tops are golden brown and a toothpick inserted in the center  comes out clean, about 60-75 minutes.

Cool loaves in pans on wire racks for 10 minutes. Turn out onto rack to cool completely.

Yield: 2 loaves

*Note: I halved the recipe for 1 loaf.

Read Full Post »

68 Days of Gourmet: Day 16

A couple weeks ago I was doing some maintenance on my blog and updating my categories. I was astonished to find that I had no pork chop recipes on the blog. We love pork chops and eat them frequently. Our favorite are the thick cut, bone-in chops. They’re so reasonably priced and a nice alternative to chicken. They’re great pan seared or thrown on the grill.

I found this recipe for Pork Chops with Sauteed Apples and Cider Cream Sauce in The Gourmet Cookbook and thought it would be a nice fall/winter preparation. The sauteed apples and cider gravy were the perfect topping for the pan seared pork chops. It was a great meal served alongside sweet potatoes and a side salad.

Pork Chops with Sauteed Apples and Cider Cream Sauce
(Recipe source The Gourmet Cookbook)

Ingredients:

3 tablespoons of butter
1 large shallot, minced
1/2 cup apple cider
1/2 cup apple cider vinegar
1/2 teaspoon of fresh sage, chopped or 1/4 teaspoon dried
1 1/4 cup chicken stock
2/3 cup heavy cream
6 pork chops (about 3/4-1 inch thick, 2 1/2 pounds total)
Salt and pepper, to taste
3 golden delicious, gala or fuji apples, peeled, cored and cut into wedges
2 tablespoons light brown sugar

Directions:

Melt one tablespoon of butter in a medium heavy sauce pan over medium-low heat. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add apple cider, vinegar and sage and bring to a boil. Boil until reduced to about 1/2 cup, about 8 minutes.

Add 1 cup stock and return to a boil. Boil until reduced to about 3/4 cup, about 12 minutes. Add cream and boil until reduced to about 1 cup, another 8 minutes.

Meanwhile, pat pork dry and sprinkle generously with salt and pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chops (if cooking 6 you will have to cook in 2 batches) and cook, turning once, until just cooked through. This should take about 6-8 minutes and internal temperature should be 145 degrees. Transfer to a plate to let rest and cover loosely with foil to keep warm.

Pour fat from skillet and add remaining 1 tablespoon of butter. Add apples and cook over medium heat until golden and just tender, about 5 minutes. Transfer to a bowl and toss with brown sugar.

Add remaining 1/4 cup stock to the skillet and deglaze by boiling over high heat and scraping  up the brown bits for 1 minute. Stir deglazing liquid into sauce along with any accumulated meat juices and salt and pepper to taste.

To serve, top pork with apples and ladle sauce over.

Yield: 6 servings

*Note: I cut the sauce recipe in half and used one apple for 2 pork chops.

Read Full Post »

68 Days of Gourmet: Day 12

I came across this recipe while flipping through the Breakfast/Brunch section of The Gourmet Cookbook. I thought it would be perfect to have on hand during the holidays, as a breakfast treat or an afternoon snack. Brandon and I decided that this bread is definitely less coffee cake and more pound cake. The flavor of the cake itself was extremely reminiscent of pound cake. The fresh cranberry ripple added a nice touch of fruit flavor. This would be perfect to have around the house for guests to snack on or as part of a holiday breakfast or brunch. I sliced and wrapped the bread in individual slices and put them in the freezer for a quick (and indulgent) snack on the go.

Fresh Cranberry Coffee Cake
(Recipe source The Gourmet Cookbook)
Printable Recipe: Fresh Cranberry Coffee Cake

Ingredients:

2 cups fresh or thawed frozen cranberries
1 3/4 cup sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Optional: confectioners’ sugar for garnish

Directions:

Preheat oven to 350 degrees. Generously butter a 9 x 5 loaf pan.

Place cranberries and 1/2 cup of sugar in food processor and pulse until cranberries are finely chopped and sugar is incorporated, careful not to puree. Place in a sieve and let drain while you prepare the cake batter.

In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy. Reduce mixer speed to medium and add in eggs one at a time, mixing well after each addition. Add in vanilla. Reduce speed to low and alternately add flour mixture and milk in three parts, beginning and ending with flour.

Spread 1/3 of the batter in bottom of prepared loaf pan. Spoon 1/2 of the cranberries over the batter, leaving a 1/2 inch border around the edges (see picture below). Top with another 1/3 of batter and remaining cranberries and finally, top with last 1/3 of batter.

Bake for 50-60 minutes, until a toothpick inserted in center comes out clean.

Yield: 8 servings

Read Full Post »

« Newer Posts - Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 427 other followers