I thought I'd send summer off in style so I decided to make a sunshine-y dessert before the season officially changed. I always loved key-lime pie–my first memory of tasting it is in Florida and since it's one of the state's most famous desserts, I'd like to think it's accurate. It's unique and tasty in a completely uncomplicated way. In fact the acid in the juice "cooks" the egg yolks in the filling, making the custard practically fool-proof. There's a lot of debate as to how to topping the finished product: it's pictured here with a meringue but would be equally tasty with whipped cream. When it comes to desserts, I don't believe in compromise: just choose to try somthing else the next time you make the recipe!
1-1/4 cups graham cracker crumbs, crushed from about 9 crackers
2 tablespoons powdered sugar
2-3 tablespoons oil
2 large egg whites
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled lime juice (if using bottled, Manhattan brand reccommended)
a pinch of salt
1 tsp vanilla
zest of 2 limes
3/4 cup chilled whipping cream
4 large egg whites
1/4 teaspoon cream of tartar
6 teaspoons sugar
1. Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and oil until combined well, then press mixture evenly into the bottom and up the sides of a 9-inch (4-cup) glass pie plate. Bake crust in the of middle of the oven 10 minutes and cool in pie plate on a rack. Leave oven on.
2. In a mixing bowl, beat the two egg whites until they hold stiff peaks. In a larger mixing bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice, vanilla, salt, and zest and whisk until combined. Fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined.
3. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Transfer to a wire rack to cool completely.
4. For whipped cream topping: just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream. Or, make a meringue: In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks. Spread meringue on top, covering filling completely, sealing it to the edges of the crust. Draw meringue up into peaks of your choosing and bake in middle of oven until just golden, about 15 minutes. Refrigerate at least 2 hours before serving. The pie can be baked and stored, covered, in the refrigerator, up to 3 days, without the topping.
I love making–and eating–quiches (check out some past variations here). But to be honest, mixing, rolling, and fitting a crust to house the custard-y filling is not only time-consuming but heavier to eat. I love crust-less recipes because the name is a bit of a misnomer: the eggs and flour in the mixture create a light crust for you while the pie bakes. This one's simple to assemble–I used a food processor to shred both the onion and zucchini and was sure to drain both very well. The fresh herbs and touches of cheese (cheddar and parmesan) are incredibly tasty but the overall effect is light and airy.
2 cups shredded zucchini (after squeezed of liquid)
1 large onion, finely chopped
1/3 cup fresh parsley, chopped
¼ cup fresh basil, chopped
½ cup cheddar cheese, shredded
3 Tbsp Parmesan cheese, grated
2/3 cup whole wheat flour
1 tsp baking powder
3/4 cup milk
1 tsp olive oil (plus extra to grease dish)
3 large eggs, beaten
1/4 tsp cayenne pepper
1/2 tsp onion powder
1 tsp salt
Freshly cracked pepper, to taste
flour and baking powder to a medium bowl. Add milk, olive oil, beaten eggs, cayenne pepper, onion powder, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into prepared dish.4. Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Let cool on a rack for at least 5 minutes before serving.
The last of summer doesn‘t mean the end of barbequing for me but a lot of the fun does go with it. Sunshine and warm weather make certain foods taste so much better (right?). I used to prepare cole slaw often but was never very happy with any recipie.The vegetables never wilted and the dressing lacked punch. This one is perfect–sweet, creamy, and flavorful. It is like the ones they sell in a deli but better–homemade mayonaise and fresh ingredients ensure that.
1 head green cabbage, cored and shredded
1 carrot, peeled and grated
2 tablespoons onion, finely minced
1/2 teaspoon salt
1/3 cup white sugar
1/8 teaspoon ground black pepper
1/2 cup mayonnaise
1/2 cup buttermilk (or milk mixed with 1 tablespoon white wine vinegar)
1/2 teaspoon celery seed
1/2 teaspoon horseradish
As I said yesterday on Instagram, this summer has belonged to blueberry pie–I've made this recipe three times so far, each time bringing it to a barbeque as part of my contribution to a dessert spread, and it's always been a big hit. The filling is the reason I'd say–it has layered flavors, starting of course with the in-season fruit, building to bursts of lemon, and finishing with subtle spices. If you haven't had luck with pies before, don't fret, this one's fool-proof: by mashing some of the blueberries with the sugar and flour, plus making sure the mixture boils, the filling won't run when sliced.
2 2/3 cup flour
3/4 teaspoon salt
2/3 cup canola oil
6-8 tablespoons milk
1. Mix the flour and salt in a bowl.
2. Put the oil in a measuring cup. Add the milk without stirring. Quickly pour mixture into the flour and mix briefly. Do not refrigerate.
3. Flatten dough by rolling on floured surface or between two sheets of wax paper (the crust is easily repairable). Place in pan.
4. Repeat, using a second batch of above ingredients, to make a top crust. Roll to desired diameter. Cut vents of varying sizes into resulting circle. Set aside.
6 cups (30 oz.) fresh blueberries, rinsed, dried, and picked over for stems
3 lbs. bone-in, skinned chicken pieces
salt and freshly ground black pepper
1-2 large red onion(s), peeled and thinly sliced (about 3 cups)
2 tsp. ground ginger
1.5 tsp. ground cinnamon
2 tsp. ground cumin
3/4 tsp. onion powder
1/2 tsp. garlic powder
pinch of cayenne pepper
1.5 cups carrot juice
3/4 cup low-salt chicken broth
1/2 lb. (10 to 12) Medjool dates, pitted and halved lengthwise
fresh lemon juice and chopped fresh cilantro, for serving
1. Season the chicken with salt and pepper. In a straight-sided sauté pot, heat the oil over medium-high heat until very hot. Arrange the chicken pieces in the pan, cover with a splatter screen, and cook until browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 5 minutes more. Transfer to a plate. Discard all but 1 Tbs. of the fat in the pan.
2. Put the pan over medium heat. Add the onion and cook, stirring frequently, until it’s soft and begins to color, 8 minutes. Add the spices and stir into the onions for about 1 minute. Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
3. Return the chicken pieces to the pan, along with any accumulated juices. Cover and braise on the stovetop for 15 minutes. Add the dates and continue to cook until the chicken is tender and the meat starts to come away from the bone, 35 minutes more.
4. With a slotted spoon, transfer the chicken and dried fruit to a serving dish and keep warm by covering loosely with foil. Bring the sauce to a boil over medium-high heat, reduce the heat to medium-low, and simmer until the sauce is slightly thickened, about 5 minutes. Add the lemon juice and season to taste with salt and pepper. Pour the sauce over the chicken, sprinkle with the chopped cilantro, and serve with a side of couscous.
A soufflé is one of those buzzword-y type of dishes. It's French (fancy!), complicated (folding beaten egg whites!), and most of all dramatic (it could collapse once out of the oven!). While all those facts are true, this recipe is something else: easy. Following the order of steps is of course important but I've paid less-than close attention some days without any noticeable repercussions. It's as beautiful and impressive as it is delicious–golden, airy, and slightly sweet from minced onions.
2 16-oz bags frozen chopped spinach
1/2 cup oil
1/2 cup flour
1 teaspoon salt
1 teaspoon ground white pepper
2 cups milk
4 tablespoons very finely chopped onion
1/8 teaspoon ground nutmeg
6 large eggs, separated
1/2 teaspoon cream of tartar
1. Thaw spinach; squeeze well, discarding water. Preheat oven to 350°. Oil a 2-quart soufflé or casserole dish.
2. Heat oil in a saucepan over medium heat. Add flour; stir until smooth and bubbling. Add salt and pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in finely chopped onion and nutmeg.
3. In a mixing bowl beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.
4. Stir egg yolks into the sauce mixture; stir in the spinach. Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
5. Pour into the prepared dish. Set dish in a large pan then add water to a depth of about 1 inch. Bake for 60 minutes or until the top is lightly browned. Serve immediately.
It wasn't as easy as I thought it would be to track down rhubarb. But after a few phone calls and confused produce department managers, I had a heavy bunch of the technically-a-vegetable in hand. I had never had the opportunity to taste a piece raw (it has been baked up in pies all the way for me), and was surprised to find that though it resembled celery, it had the firm texture and tartness of some types of apples. This is why it pairs so well with strawberries–their juicy, sweetness offsets the rhubarb, making for a dessert that is deliciously well-balanced–of course that is after it's topped with a scoop of vanilla ice-cream. For best results, eat outside and under the stars.
1/3 cup lightly packed brown sugar
1 tablespoon plus 1 teaspoon cornstarch
1 pound trimmed rhubarb, sliced 1/4" thick (about 4 cups)
3/4 pound strawberries, hulled and quartered if large or halved if small (about 3 cups)
1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup old-fashioned rolled oats
1 egg, beaten well
6 tablespoons olive oil
2-4 tablespoons coarse sugar, for sprinkling
1. Position a rack in the center of your oven, and preheat to 375°F. Place an ungreased 10" tart pan on a rimmed baking sheet lined with foil and set aside.
2. In a bowl, whisk together the brown sugar, cornstarch, and salt. Add the rhubarb and strawberries, and gently toss to coat. Spread the fruit in the pan and set aside.
3. In another bowl, sift together the granulated sugar, flour, cinnamon, ginger, baking powder, and salt. Stir in the oats. Add the egg and using your hands toss and pinch the mixture to produce moist crumbs. Sprinkle evenly over the fruit.
4. Drizzle the oil over the topping, and sprinkle with the coarse sugar.
5. Place the crumble in the oven and bake for 45-60 minutes, until the top is deeply golden and the fruit is bubbling and thick. Cool slightly. Serve the crumble warm (reheated in 300º oven) or at room temperature, preferably with ice cream and a sprinkling of minced candied ginger.