Tuesday, November 16, 2010

Apple Crisp

This is my mother-in-law's recipe and it is delicious. Just the right balance of salty and sweet. The topping even stays crunchy on the leftovers when reheated in the microwave. Serving it with vanilla ice cream makes it near perfection.

4 c. sliced green apples
1 tsp. cinnamon
1/4 c. water
3/4 c. sifted flour
1 c. sugar
1 tsp. salt
1/3 c. butter

Butter a 10X6X2 baking dish. Combine the apples, cinnamon, and water. In a small bowl, combine water, flour, and salt. Crumble in the butter to resemble coarse bread crumbs. Spread over the top of the apples. Bake in a preheated 350 oven for 40 minutes.

Monday, November 15, 2010

Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots

This was so simple to make and delicious. I used the frozen, shredded zucchini that we had leftover from our summer garden.

2 Tbsp. butter
2 cloves garlic, minced
1/2 medium zucchini, grated
1 carrot, peeled and grated (I chopped mince since I like the texture of onion)
1/2 onion, grated
1 head broccoli, chopped into mini florets
3 c. chicken broth
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated cheddar cheese
Salt & pepper to taste

In large saucepot, melt butter. Add garlic, zucchini, carrots and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, in another large pot, melt butter. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened. Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season with salt and pepper to taste. Serve immediately.

Blackberry, Lemon and Gingersnap Cheesecake Pudding

I made this for a baby shower and it was very pretty and very tasty. I loved the gingersnap crumbs, they gave it an unexpected spice that was fun because it was different from the usual graham cracker style crust in a lot of recipes. I used frozen berries since it wasn't berry season when I made it, and it turned out just fine. I also added a little bit of sugar to the whipping cream.

Lemon Curd
6 Tbsp. (3/4 stick) unsalted butter
2/3 c. sugar
1/2 c. fresh lemon juice
2 Tbsp. finely grated lemon peel
1 Tbsp. heavy whipping cream
pinch of salt
2 large eggs
3 large egg yolks

Blackberry Compote
2 c. fresh blackberries (about 12 ounces)
3 Tbsp. sugar
1 tsp. finely grated lemon peel

4 ounces gingersnap cookies (about 16)
1 1/2 c. chilled heavy whipping cream
1/3 c. mascarpone cheese
pinch of salt

Lemon Curd:
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream and pinch of salt. Add eggs and egg yolks whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on the back of a spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.

Blackberry Compote:
Toss all ingredients in medium bowl to coat, lightly crushing some of the berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. Keep chilled.

Place cookies in large resealable plastic bag. Crush with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 c. mascarpone whipped cream over berries in each cup, spreading in even layers. Add generous 1 Tbsp. crush gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
Uncover desserts. Spoon remaining berry mixture over and serve.

6 servings