Category: Dessert - sabina k.i. lazarz-daniels

butternut squash cheesecake bars

10/30/2013

9 graham or ginger crisp crackers
1/2 cup oats
2 tbsp plus 1/2 cup sugar, divided
1/4 cup plus 3 tbsp all-purpose flour, divided
2 tbsp unsalted butter
3 tbsp nonfat milk
8 oz nonfat cream cheese, at room temperature
8 oz reduced-fat cream cheese, (Neufchâtel), at room temperature
1/2 cup squash puree
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt

preheat oven to 350F. coat a 9-by-13-inch baking pan with cooking spray.
process graham crackers, oats, 2 tbsp sugar, 1/4 cup flour and butter in a food processor until finely ground. add milk; pulse until completely moistened.
transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. bake for 10 minutes. cool for 20 minutes.
meanwhile, reduce oven temperature to 325. beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer until creamy. beat in squash puree until smooth. beat in eggs one at a time. finally, beat in vanilla, cinnamon, salt and the remaining 3 tbsp flour. scrape the filling into the pan, spreading evenly over the crust.
bake until set and the edges are light brown, about 35 minutes. let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

cranberry pecan tart

4/2/2013

CRUST
1/2 cup oats
1/2 cup all-purpose flour
2 tbsp sugar
3/4 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
3 tbsp water
FILLING
1 cup pecans, divided
2/3 cup packed dark brown sugar
2 eggs
2 egg whites
1/3 cup light corn syrup
1 1/2 tbsp cider vinegar
1 tbsp butter, melted
2 tsp vanilla extract
1 pinch salt
1/3 cup dried cranberries, chopped

preheat oven to 375F. coat a 9-inch round pan with a removable bottom (preferably) with butter.
to make crust: spread oats in another pie pan and toast in over about 10 minutes. place the oats in a food processor and process until coarsely ground.
stir together oats, flour, sugar, baking powder and salt in a large bowl. drizzle oil onto dry ingredients and use a fork blend until crumbly. using a fork, stir in water, until dough just comes together.
turn the dough out onto a floured surface and knead about 8 times. roll the dough out to an 11-inch circle, dusting with flour if necessary. transfer the dough to prepared pan, pressing to fit. trim edges.
to make filling & bake: spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. coarsely chop.
whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. stir in dried cranberries and the chopped pecans. spoon filling into crust. arrange remaining 1/2 cup pecans on top of the filling.
bake the tart until filling is set and crust is golden, 20 to 25 minutes. cool completely in the pan on a wire rack.

makowiec (poppy seed cake)

1/17/2013

3/4 cup poppy seeds
6 eggs, separated; plus 6 egg yolks
1 cup sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp orange zest
1/2 cup sliced almonds, finely ground in a food processor
1/4 cup confectioner's sugar

preheat oven to 350F. Line a 9 inch circular cake pan with parchment paper and butter the sides.
pour boiling water over the poppy seeds to cover with water. let sit for 5 minutes, and then drain. grind the poppy seeds in a food processor until they are smooth.
beat your egg whites with an electric mixer until stiff, and set aside.
in the top of a double boiler, with water simmering below over low heat, whisk the egg yolks together with the sugar until thick and light yellow. add the poppy seeds, spices and whisk to combine.
remove from heat and fold in the egg whites and almonds.
pour batter in pan and bake around 45 minutes. sprinkle with confectioner's sugar before serving.

piernik (gingerbread cake)

12/29/2012

2 sticks unsalted butter
2 cups confectioners sugar
8 eggs, separated
2 1/4 cups honey
1 tsp ground ginger
pinch ground cloves
pinch ground nutmeg
3 cups flour
1 tsp baking powder
2 tsp chopped walnuts
2 tsp chopped almonds
2 tbsp chopped candied orange peel

for the glaze
1 stick unsalted butter
2 tbsp cold water
1 cup sugar
1/4 cocoa powder
2 tbsp alcohol

put the softened butter in a large mixing bowl and mix in the confectioners sugar with a wooden spoon. add the egg yolks, one by one, mixing.
then add the honey, spices, flour and mix some more. finally add baking powder, nuts, orange peel.
in a separate bowl, mix the egg whites with an electric mixer until they hold. fold the whites into the batter.
butter a 9 inch pan, and pour the batter in. put the pan in a 350F oven and bake about 45 minutes.
after it has cooled, i sliced the cake into two layers and filled with powidlo (plum jam) and my mom's creamy farina filling.
for the glaze on top of the cake: place the butter in a saucepan, add cold water, sugar and cocoa powder. stir, bring to a boil. lower heat and simmer for 5 minutes. add alcohol. pour the glaze over top of the cake, allow it to drip down the sides and let it harden.

holiday dinner party

12/9/2012

i hosted a nice holiday dinner party for my sister andzia and bro in law roberto (otherwise known as a-rob) this weekend, pulling out some tricks for an entertaining and delicious night. see the courses below.

Appetizer

cheese skewers three ways:

feta cheese in balsamic vinegar with mint and cherry tomato
manchego cheese with bacon wrapped prunes
pistachio crusted goat cheese with thyme roasted beets and honey drizzle

Main Course

chile and cinnamon rubbed short ribs braised in red wine with creamy polenta and queso blanco (bobby flay recipe).

Dessert

Caramel apple pear pie with a side of bourbon vanilla ice cream.

After-Dinner Cocktail

i pulled out some molecular mixology tricks to pull this one together!

i used keep cool martini glasses, dropped in a maraschino cherry and topped off with a fresh orchid ice ball. line the glass with an orange, lemon and lime slide. then i created layers in the cocktail with blue caracao, vodka, grapefruit juice, orange juice, and topped off with a blue caracao flavored foam.

creme brulee

10/20/2012

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a bowl, whisk 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 ramekins. Place the ramekins into a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

fruit cake

10/20/2012

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
2 peaches, pitted and cut into 6 wedges each
2 apples, cut into wedges
sliced strawberries
1 1/2 cups flour
1/2 cup whole walnuts
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla extract
3/4 cup milk

Preheat the oven to 350 F. Butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the pan and coat the bottom. Arrange the fruit wedges in the bottom of the pan in a single layer, cutting to fit if needed.
Combine the flour, walnuts, baking powder and salt in a food processor and pulse until the walnuts are finely ground.
Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer until light and fluffy. Add the eggs, one at a time, beating after each. Beat in the vanilla extract. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
Spread the batter evenly in the pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely.

vanilla cream orange popsicles

10/20/2012

1 tbsp orange zest
2 cups fresh orange juice
2 tbsp sugar
1 simple eggless vanilla ice cream:
1 vanilla bean
1½ cups whole milk
¼ cup unrefined granulated sugar
1 cup heavy cream
½ cup sweetened condensed milk
¼ tsp salt

First make the ice cream mixture: Split the vanilla bean lengthwise and heat it with the milk and sugar, stirring occasionally, to just below the boiling point. Allow to cool and chill. Remove the bean and scrape out the seeds, adding them to the milk. Add the cream, condensed milk, and salt and chill.
In a heavy saucepan, combine the orange zest, juice, and sugar. Bring to a boil over medium-high heat and cook until the orange juice has reduced to 1 cup. Remove from heat and cool.
For layered pops, alternate layers of orange juice and vanilla ice cream, freezing each layer before adding the next.