One Perfect Bite: sour cream

Showing posts with label sour cream. Show all posts

Monday, December 8, 2014

Cranberry Streusel Muffins for Christmas

From the kitchen of One Perfect Bite...These muffins are an easy addition to your Christmas breakfast table. They require no special equipment to make and they can be mixed in about 15 minutes. The recipe on which they are based came from Midwest Living magazine. Based on my first test results, I've made a few minor changes to the original recipe. My first batch of muffins flat-topped, so in an attempt to prevent that, I gave the recipe another try. Increasing the oven heat to 400 degrees and using less batter in the muffin cups finally gave me dome-shaped muffins. I was able to get 16 muffins from the recipe second-time around. These are tasty, colorful and perfect for Christmas morning. If you are looking for sweet things to make for your sweet things, do give this recipe a try. Here is how the muffins are made.

Lime and White Chocolate Pound Cake

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From the kitchen of One Perfect Bite...This is a Mother's Day cake for those moms who are so sweet they need no help from outside sources. This is a delicious cake, but do be forewarned, it is tart. I love the white chocolate and lime combination and I really like this moist pound cake. I've slightly adapted a recipe I found while browsing through a blog called Sweet Kat's Kitchen. Kat has a mother lode of truly wonderful recipes that you can find, here. Do visit her when you have some time. The cake gets most of its flavor from the limes that are used to make it. The recipe calls for key lime juice which I was able to purchase from a local Mexican grocer. Chances are very slim, that I would have prepared the juice myself. I have neither the equipment or patience required to juice the tiny key limes used here. Happily, Persian limes, the type found in almost all grocery stores, can be used with excellent results. I hesitate to recommend bottled lime juice because brands very so in quality. The finished cake is very moist and will appeal to anyone who enjoys tart desserts. The cake improves in flavor and loses any trace of bitterness, if it is allowed to mellow overnight. I stored mine in the refrigerator, though I brought it to room temperature for serving. I added white chocolate to the cake batter, and while I think it makes a more interesting cake, its use and that of the lime zest is completely optional. I hope you will give this recipe a try. It makes a lovely cake. Here's how it is made.

Lime and White Chocolate Pound Cake...from the kitchen of One Perfect Bite inspired by Sweet Kat's Kitchen

Ingredients:
Cake
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
2-2/3 cups granulated sugar1 c. (2 sticks) butter, softened
1 teaspoon lime zest
5 tablespoons key lime juice
1 teaspoon vanilla extract
6 large eggs, room temperature
1 cup sour cream
2 tablespoons heavy cream
1 cup white chocolate chips
Key Lime Glaze
1/2 cup granulated sugar
2 tablespoons key lime juice

Directions:
1) Preheat oven to 325 degrees F. Spray a 10-inch (12 cup) bundt pan with a non-stick cooking spray that contains flour.
2) Combine flour, baking soda and salt and sift into a bowl. Sift again.
3) Combine butter and sugar in bowl of an electric stand mixer. Beat with a paddle attachment until light and fluffy, about 10 minutes. Add lime zest, lime juice and vanilla extract. Mix until combined. Add eggs,one at a time, beating well after each addition. Reduce mixer speed and add flour mixture in thirds, alternating with sour cream, beginning and ending with dry ingredients. Mix each addition just until blended. Stir in heavy cream and white chocolate chips.
4)Spoon batter into prepared bundt pan, spreading evenly. Bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean. While cake is baking, bring glaze ingredients to a boil and stir until sugar is dissolved. Set aside. When cake is done, set pan on a wire rack and cool for 20 minutes. Invert pan on a cooling rack set over wax paper and remove cake from pan. Slowly spoon glaze over still warm cake, allowing glaze to soak into cake. Yield: 16 servings.

One Year Ago today: Cherry and Cream Cheese Coffee Cake

Two Years Ago Today: Lemon Garlic Chicken Kabobs

Three Years Ago Today: Hot Pepper Jelly

Wednesday, January 30, 2013

Citrus Salad with Poppy Seed Dressing

From the kitchen of One Perfect Bite...We had a really drab day today. The fog lingered until early afternoon and the sun never did poke through the clouds. I decided to create internal sunshine using some of our Christmas bounty. We receive fruit-of-the-month baskets throughout the year, and while I puzzle over what to do with all the pears and tropical fruit we receive, I never worry about the boxes of citrus. This recipe is one of many that I have for simple citrus salads, and while the limes may make it too tart for some, it has a lovely pucker quality that I know many of you will enjoy. If you are a trumpet player, the limes can be replaced with additional orange and grapefruit segments. This is the type of recipe whose ingredients need not be set in stone, so let common sense guide any additions or substitutions you make to it. It is, however, important not to stray too far from the recipe for the salad dressing. It is special, but it comes with a caution. Dress the salad just before it is served. It loses its visual appeal quickly and you don't want to serve your family a cold hot mess. The recipe was developed by Grace Parisi for Food and Wine magazine and the salad she created is delicious. Here is how it is made.

Citrus Salad with Creamy Poppy Seed Dressing...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
6 oranges
2 red grapefruits
2 limes
1 large shallot, very thinly sliced
1/2 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup crème fraîche or sour cream
2 tablespoons pure maple syrup
1 teaspoon poppy seeds
Salt

Directions:
1) Using a sharp knife, carefully peel oranges, red grapefruits and limes, removing all bitter white pith. Working over a small bowl to catch fruit juices, cut in between membranes to release sections. Cut lime and grapefruit sections into thirds and leave orange sections whole. Transfer all citrus to a serving bowl and add sliced shallot and chopped parsley. Reserve citrus juice for another use.
2) In another small bowl, whisk lemon zest with lemon juice, crème fraîche, maple syrup and poppy seeds. Season dressing lightly with salt. Pour the dressing over fruit, toss salad gently and serve right away. Yield: 6 servings.

Make Ahead The poppy seed dressing can be refrigerated overnight. Whisk gently before tossing with the citrus.

One Year Ago Today: Chicken Cutlets Pojarski

Two Years Ago Today: Chocolate Cheesecake Squares

Three Years Ago Today: Raspberry Streusel Muffins

Sunday, December 23, 2012

Pecan Streusel Coffee Cake

From the kitchen of One Perfect Bite...On the off chance that your holiday menu is not yet set in stone, and you are still looking for a coffee cake to start the day, I'd like to recommend this sinfully rich concoction that comes from the recipe developers at Martha Stewart Living. This cake is as sweet as it is rich, so if you have a more European sensibility and prefer barely sweet treats, you might want to bypass this recipe. IT IS SWEET. The cake is not difficult to make if you divide it construction into workable segments. The only problem you might have in making it, is deciding when it is actually done. As is the case with many filled cakes, a toothpick or cake tester will probably fail you miserably. You'll get crumbs even when the cake is done. I've found that a thump in the center of the cake is a better predictor of doneness than a toothpick. Time-wise, I've found 60 minutes works well for me and my oven. Please keep in mind that ovens are calibrated differently and what works for me may not work for you. I'd also like to recommend lining the the bottom of the tube pan with parchment paper. This cake wants to stick and your mission, should you choose to accept it, is to prevent that from happening. If your pan is well-greased, lined and floured, you won't have any problems when you unmold it, especially if you swear. I hope those of you who really enjoy sweet things will give this recipe a try. I don't think you'll be disappointed. Here's how the cake is made.

Pecan Streusel Coffee Cake...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
Streusel Topping
1 3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1-1/2 sticks cold unsalted butter, cut into small pieces
1/2 cup coarsely chopped toasted pecans
Streusel Filling
1/4 cup packed light-brown sugar
1/4 teaspoon cinnamon
1 cup coarsely chopped toasted pecans
Cake
1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
1 cup sour cream
Glaze
1 cup confectioners' sugar
2 tablespoons whole milk

Directions:
1) Preheat oven to 350 degrees F. Generously grease a 9-inch tube pan with removable bottom with butter or coat with a nonstick baking spray. Set aside.
2) To make streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
3) To make streusel filling: Mix together brown sugar, cinnamon, and pecans. Set aside.
4) To make cake: Sift flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined. Spoon half of batter into pan. Sprinkle streusel filling mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
4) To make glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving. Yield: 12 servings.

Cook's Note: Coffee cake can be stored at room temperature for up to 5 days.

One Year Ago Today: Muhammara

Two Years Ago Today: Lemon-Mint Snap Peas with Lima Beans or Edamame

Three Years Ago Today: Savory Mushroom Puff

Friday, December 14, 2012

Beef Stroganoff

From the kitchen of One Perfect Bite...I have no holiday treats to share with you tonight. Unexpected company forced me to put the butter and sugar aside for the evening and come up with something more substantial, like a real meal - for a change. The steak I had planned for dinner wasn't large enough to feed four of us, so I had to extend it some fashion and this stroganoff was what I came up with. These days, I rarely make this dish. Mind you, there's nothing wrong with it. There was a time I actually enjoyed it, but like many women my age, I ate a a lot of it back in the day. Stroganoff, a dish of Russian origin, was all the rage in the fifties and the sixties and you could find versions of it made with types of beef that ranged from tenderloin to hamburger. It was a hostess favorite, so if you weren't serving it, you could be sure someone else was. Stroganoff is quite easy to make and it can be delicious if you use a cut of beef that is both tender and flavorful. Several years ago, I discovered that thin strips of flatiron steak were perfect for dishes like this. The beef used in stroganoff is not truly browned and it should be cooked only until it changes color. The chefs in the imperial Russia were not big on browning, so a classic rendering of the dish can look awfully beige. While I have not included it in the recipe below, the addition of a tablespoon of tomato paste can add some color to the dish and make it look more appealing. It seems that stoganoff is making a bit of a comeback and some of the newer recipes have you pile French fried onions or shoestring potatoes on top of the meat. While very early versions of the dish were served with a side of shoestring potatoes, I prefer to serve it over buttered noodles. This is a nice recipe. If you have never had stroganoff, I hope you'll give this version a try. Here's how the dish is made.

Beef Stroganoff...from the kitchen of One Perfect Bite

Ingredients:
Sauce
1 (14.5-oz.) can reduced sodium beef broth
4 tablespoons unsalted butter, divided use
2 tablespoons flour
1 teaspoon dry mustard
1/4 cup sour cream
Beef and Mushrooms
1-1/2 pounds thinly sliced flatiron or sirloin steak
1 small yellow onion, thinly sliced
8 ounces sliced cremini mushrooms
Optioanl: 2 tablespoons brandy or dry sherry wine
Kosher salt and freshly ground black pepper, to taste
2 tablespoons finely chopped parsley
8 ounces cooked and buttered egg noodles

Directions:
1) To make sauce: Place beef broth in a small pan, bring to a boil and simmer until broth is reduced by half. In a separate pan, heat 2 tablespoons butter in a 2-quart saucepan over medium heat. Add flour and dry mustard, and cook, stirring, for 2 minutes. Gradually add broth, whisking constantly, and bring to a boil; cook until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.
2) To make beef and mushrooms: Heat remaining butter in a 12-inch skillet over medium-high heat. Lightly season beef with salt and pepper. Add to skillet and cook until just cooked through, about 3 minutes. Transfer beef to a plate. Add onions to same skillet, and cook until soft and lightly golden, about 5 minutes. Stir in mushrooms and saute for 5 minutes longer. Deglaze pan with brandy or sherry, if using. Reduce heat to low, return beef to pan and add reserved sauce. Season to taste with salt and pepper and heat through. Cover to keep warm.
3) Meanwhile, cook egg noodles per package instructions. Drain. Toss with butter. Spoon stroganoff onto a serving platter, and surround with egg noodles. Garnish with parsley. Yield: 4 servings.

One Year Ago Today: Cranberry Glazed Pork Skewers

Two Years Ago Today: Coconut Macaroons

Three Years Ago Today: Transylvanian Goulash - Slow Cooking at Its Best

Sunday, November 11, 2012

Lemon and Sour Cherry Tea Cake

From the kitchen of One Perfect Bite...I've had a bag of dried cherries in my pantry for several months now and this morning I decided that it was time to use them. The question was how. Scones came to mind, as did a sauce I like to use for roast pork. I briefly considered cookies, but decided to take a pass because of the calories involved. I finally decide to use them in a coffeecake that I hoped could be frozen for Thanksgiving breakfast. I found a recipe for a sour cream cake on Epicurious that I decided to adapt. It work out nicely, but I found the texture of the cake to be more like a pound cake than something I would serve for breakfast. While the cake would not work for breakfast, at least here, it would be perfect for an afternoon tea or evening snack. The cake is very easy to make and I know that those of you who like lemon desserts will really enjoy it, especially if you are beginning to overdose on pumpkin and apple treats.. I do hope you'll give this recipe a try. Here's how the cake is made.

Lemon and Sour Cherry Tea Cake...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
1-1/2 cups dried sour cherries
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream
Glaze
1 cup sifted confectioners' sugar
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest

Directions:
1) Preheat oven to 325°F. Grease 16-cup tube pan. Line bottom of pan with parchment paper and dust pan with flour. Tap out excess flour. Set aside.
2) Place dried cherries in a bowl and cover with hot tap water to rehydrate. Soak for 10 minutes. drain and set aside.
3) Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs, 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using a rubber spatula, mix in dry ingredients, then mix in sour cream. Gently fold in cherries Transfer batter to prepared pan.
4) Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
5) Carefully turn cake right side up on rack and cool completely.
6) To make glaze: Combine confectioners' sugar, lemon juice and zest in a small bowl. Mix with until smooth. Drizzle over cooled. Yield: 12 servings.

One Year Ago Today: Butterscotch Budino

Two Years Ago Today: Cheese Straws

Three Years Ago Today: Sugar Crusted Viennese Nut Bread

Friday, October 5, 2012

Slow Cooker Baked Potato Soup

From the kitchen of One Perfect Bite...I'd like you to close your eyes and imagine you've just had a bite of a loaded baked potato. There is, of course, the flavor and texture of that lovely potato, but can you also taste the butter and bacon and onion and cheese that smother it? Believe it or not, chef Gina DiLeone-Dodd has been able to capture all those flavors in a soup that comes together in a slow cooker. I must admit I was dubious about this recipe, but I was drawn to its simplicity and egged on by the hope that something this simple to make could actually deliver the flavors my memory brought to mind. So, I dutifully peeled a boatload of potatoes, nearly enough to feed the entire Fifth Army, threw them into my slow cooker and let nature take its course. At the appointed hour, I uncovered the pot and added the butter and cream and threw some salt over my shoulder for luck, because a taste at this point gave no indication of how this soup was going to get from here to there. Twenty minutes later, I gave it another taste and was still disappointed. Then a kitchen miracle occurred. The addition of the bacon and onions took the soup to a whole nother level and the finished pot really did taste like a loaded baked potato, one that you would actually enjoy eating. I did not puree the soup because I wanted it to retain some texture and I thought the remaining chunks would enhance the potato flavor as they hit the tongue. The recipe for this soup first appeared in the cookbook, Not Your Mother's Slow Cooker, written by Beth Hensperger and Julie Kaufmann. It's a great book for those who use their slow cookers a lot. This is a nice recipe to have on hand when those cold north winds begin to blow. I do hope you will try this inexpensive and almost effortless soup. Here's the recipe.

Baked Potato Soup...from the kitchen of One Perfect Bite courtesy of Gina DiLeone-Dodd as featured in Not Your Mother's Slow Cooker

Ingredients:
5 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don't use nonfat)
Salt and freshly ground black pepper to taste
8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
6 green onions (white and green parts), sliced, or 3 tablespoons minced fresh chives

Directions:
1) Put potatoes in the slow cooker and add water to cover. Cover and cook on HIGH until potatoes are cooked and falling apart, about 5 hours.
2) Turn cooker to LOW; add butter, half-and-half and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
3) Stir in the crumbled bacon and sliced green onions. Serve immediately, or keep warm on LOW, adding milk or water to thin, if necessary. Yield: 12 servings.

One Year Ago Today: Corn and Red Pepper Orzo

Two Years Ago Today: Chocolate Zucchini Cake

Three Years Ago Today: Irish Barnbrack for Halloween

Thursday, June 28, 2012

Fast, Fresh and Figure Friendly Summer Vegetable Crepes

From the kitchen of One Perfect Bite...Before I get to today's recipe I wanted to note the passing of Nora Ephron, a wise, witty and intelligent woman who was the creative force that brought the movie Julie and Julia to life. Nora was a champion of women, and rather than search for words to honor her, I thought I'd use some of her own words to capture the sense of who she was. She will be missed.

Speaking at a commencement exercise: "Whatever you choose, however many roads you travel, I hope that you choose not to be a lady," Ephron told Wellesley's Class of 1996 in a commencement speech. "I hope you will find some way to break the rules and make a little trouble out there. And I also hope that you will choose to make some of that trouble on behalf of women."

When asked about mortality: "You do get to a certain point in life where you have to realistically, I think, understand that the days are getting shorter, and you can't put things off thinking you'll get to them someday. If you really want to do them, you better do them. There are simply too many people getting sick, and sooner or later you will too. So I'm very much a believer in knowing what it is that you love doing so you can do a great deal of it."

Today's recipe is for an unusual crêpe that uses summer vegetables and herbs. They are served cold, and are very easy to prepare, especially if you use the "ready-to-use" crêpes that can be found in the grocery store. They are also figure friendly and manage to cut calories without sacrificing flavor. The recipe was first published in Eating Well magazine and you can find nutritional information for them here. I think those of you who try these will really be pleased. Here's the recipe.

Vegetable Crepes...from the kitchen of One Perfect Bite courtesy of Eating Well Magazine

Ingredients:

Sauce

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided

Filling

1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1-1/4 cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes

Directions:
1) To make sauce: Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2) To make filling: Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, remaining 1/4 cup chives, remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until cheese is melted, 1 to 2 minutes. Remove from heat.
3) To make crepes: Place one crêpe on a piece of parchment or wax paper (or leave it on piece of plastic separating crêpes in package). Spoon one-fourth of vegetable-cheese mixture (about 3/4 cup) down center of crêpe. Use the paper (or plastic) to help you gently roll crêpe around filling. Place crêpe seam-side down on a dinner plate. Repeat with remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired. Yield: 4 servings.

Cook's Note: Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

One Year Ago Today: Blueberry Cream Squares

Two Years Ago Today: Baba Ganoush

Three Years Ago Today: Blue Corn Muffins

Thursday, February 16, 2012

Corn and Hominy Casserole

From the kitchen of One Perfect Bite...This lovely casserole can be served as a side dish or as a meatless entrée for lunch or a light supper. The recipe, originally develop by James Beard, has been changed substantially for health conscious cooks and diners. The original recipe used 9 tablespoons of butter and full-fat sour cream. I cannot tell a lie, it was delicious. This scaled back version is tasty as well and I like to serve it as a Lenten meal, along with soup or salad and tortilla chips. This dish used to be called two corn casserole because it is made with a mix of yellow sweet corn and hominy. Hominy is a food made from corn kernels that are soaked in an alkali solution of either lime or lye. The solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. Hominy is a common ingredient in Southern and Mexican cooking. This dish is really easy to prepare and it's a great starter recipe for young or beginning cooks. The casserole works really well with barbecue or Southwestern-style meals. I know that those of you who try this will appreciate its unique combination of flavors and the ease with which it comes together. There is nothing here not to like. Here's the recipe.

Corn and Hominy Casserole...from the kitchen of One Perfect Bite inspired by James Beard
Ingredients:
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped jalapeno pepper
1/3 cup cilantro
1 cup reduced-fat sour cream or sour half and half, divided
16 ounces frozen corn , thawed
2 cans (15.5-oz each) hominy , drained and rinsed, divided
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 cup Monterey or pepper jack cheese
3 tablespoons butter
cooking spray
1 teaspoon dried chervil

Directions:
1) Preheat oven to 350 degrees F. Spray a tall-sided casserole dish with cooking spray. Combine bell and jalapeno peppers. Stir cilantro into sour cream. Layer 1/3 of hominy, then 1/3 of corn in casserole. Sprinkle with pepper and salt. Top with 1/3 cup mixed peppers. Cover with 1/3 cup sour cream, then 1/2 cup cheese. Dot with 1 tablespoon butter.
2) Build a second layer with 1/3 of the hominy, 1/3 of the corn, 1/3 cup mixed peppers, and 1/3 cup sour cream. Dot with 1 tablespoon butter. (this layer is not seasoned or topped with cheese).
3) Build final layer using remaining hominy, corn, mixed peppers, sour cream, and cheese. Dot with final tablespoon butter. Sprinkle chervil on top of casserole.
4) Bake casserole, uncovered, for 40 minutes. Allow to stand for 10 minutes. Yield: 4 to 5 servings.

One Year Ago Today: Glazed Lemon Chicken

Two Years Ago Today: French Quarter Beignets

Tuesday, November 8, 2011

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

From the kitchen of One Perfect Bite...I've seen this pumpkin cheesecake floating through cyberspace for a while now and decided to make it as my contribution to a high-end bake sale that is held here at this time of year. Though not widely reviewed, those who tested the recipe gave it favorable reviews, and because of its seasonal ingredients, I thought it would be perfect for a sale held just before the Thanksgiving holiday. The cake, as envisioned by the recipe developer, had three separate components. In addition to the crust, filling and topping, I added a fourth, a garnish of glazed pecans, because I though the appearance of the finished cake needed some help.

Because the cake was a bit more involved than most, I had hoped it would be really special. It was not. Please don't get me wrong. There is nothing wrong with this cake, but I found it to be quite ordinary and not worth the time, money or effort required to get it to the table. I don't like to disappoint people, so I decided to make my Cranberry Layered Cheesecake for the sale instead. It, too, is expensive and involved to make, but the results are much more satisfying. I hope you'll take a look at both recipes and decide for yourselves. The pumpkin cheesecake recipe follows. You can link to the other.

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust...from the kitchen of One Perfect Bite courtesy of Bon Appetit Magazine

Ingredients:
Crust
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
Topping
2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream
Optional Garnish
1/2 tablespoon butter
1 tablespoon sugar
1/2 cups pecan halves
1 tablespoon ground cinnamon

Directions:
1) To make crust: Preheat oven to 350 degrees F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter and pulse to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
2) To make filling: Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt and beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
3) To make topping: Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Add sour cream to marshmallow mixture and fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.
4) To make glazed pecans: Melt butter in small skillet over medium-high heat and add sugar, cinnamon and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes. Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Arrange pecans around outer edge of cheesecake. Keep chilled until serving time. Yield: 12 servings.

One Year Ago Today: Tuscan Cheesecake

Two Years Ago Today: Chinese-Style Almond Cookies

Wednesday, September 28, 2011

Creamy Corn Casserole

From the kitchen of One Perfect Bite...I often serve this casserole when I have a crowd for dinner and the main course is going to be a plain roast beef or turkey. It's very easy to make, but it gives the appearance of being involved and makes people feel special and fussed over. The dish is very nice when it's made with frozen corn, but it becomes extraordinary when it is made with corn just off the cob. If you decide to use fresh corn, some basic conversion will be necessary. A 10-ounce package of frozen corn contains about 1-3/4 cups of kernels. It takes 2 to 3 ears of corn to yield that amount. Fresh or frozen, you'll need a total of 3-1/2 cups to feed six people. There is one other item of note. The sour cream used in the casserole should be brought to room temperature before it is added to the corn. Sour cream will curdle if it's allowed to boil. Having the cream at room temperature allows the casserole to heat through before the cream has the chance to separate. This is a nice dish to serve on special occasions. I know those of you who try it will enjoy it. There is nothing here not to like. Here's the recipe for my creamy corn casserole.

Creamy Corn Casserole...from the kitchen of One Perfect Bite

Ingredients:
2 packages (10 ounces each) frozen corn
1 medium onion, chopped
1/4 cup chopped celery
1/3 cup butter, cubed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried savory
1/2 teaspoon white pepper
3/4 cup sour cream, room temperature
1 teaspoon lemon juice

Directions:
Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Yield: 6-8 servings.

One Year Ago Today: Mushroom Galette

Two Years Ago Today: Apple Slice

You might also enjoy the recipes:
Sagaponak Corn Pudding - Inspired 2 Cook
Fresh Corn Casserole - Deep South Dish
Dutch Oven Corn Casserole - Farm Girl Gourmet
Fresh Tex-Mex Corn Casserole - Cooking for My Peace of Mind
Spicy Corn Casserole - Evil Chef Mom

Wednesday, September 7, 2011

Cucumber and Sour Cream Salad

From the kitchen of One Perfect Bite...Cucumbers and peppers of all types come to market with a vengeance at this time of year. While there are scores of recipes for peppers, it's harder to find new and interesting ways to prepare cucumbers. I make the usual relish and pickles, and, of course, add them to fish and chicken salads, but it is hard to find truly new ways to use cucumbers. I tend to fall back on the recipes of my childhood and use them with only slight changes to accommodate more modern tastes and better ingredients. The home I grew up in was in a multi-cultural neighborhood and we had Swedish neighbors to our right and German neighbors to our left. I've spoken before with great fondness of Mrs. P and Hannie. They were an important part of my childhood and my love affair with food began in their kitchens. Each kitchen had its own version of cucumber salad and both were delicious. One was vinegar based and the other relied on sour cream. They both, however, shared a preparation technique that guaranteed an outstanding salad. They would salt their cucumbers and let them sit for several hours before adding them to salads. The salting drew moisture from the cucumbers and assured they would be crisp. Once rinsed, they were patted dry and covered with sour cream or vinegar. The result was always a crackly crisp salad that even Lucullus would enjoy. Years ago, I stumbled on a recipe for a cucumber and sour cream salad in House and Garden magazine. It has become a fixture in my kitchen at this time of year. It really is simple to make and I think you'll enjoy it. Here's the recipe.

Cucumber and Sour Cream Salad...from the kitchen of One Perfect Bite inspired by House and Garden Magazine

Ingredients:
1/2 teaspoon salt
1 scant tablespoon sugar
2 tablespoons cider vinegar
1 cup sour cream
2 tablespoons chopped chives or a grating of onion
2 tablespoons chopped fresh dill, head and fronds
1 teaspoon celery seed
2 firm fresh cucumbers

Directions:
1) Dissolve salt and sugar in vinegar, add the sour cream and stir smooth. You may like more or less vinegar, salt or sugar, but don't make dressing too sweet. Add the chives, dill and celery seed.
2) Slice unpared cucumbers paper-thin and combine with dressing. Chill for 1 hour or more. Sour cream cucumbers improve in taste as they stand and flavor of cucumbers seeps into dressing. Yield: 4 to 6 servings.

One Year Ago Today: Plum Buckle

Two Years Ago Today: Shrimp Chowder

You might also enjoy these recipes:
Bread and Butter Pickles - Kirsten's Kitchen
Braised Cucumbers with Dill - The Mom Chef
Corn and Cucumber Salad - Chef Tom Cooks
Pickled Cucumbers - Almond Corner
Friday Favorites: Ten Favorite Cucumber Salads - Kalyn's Kitchen

Monday, August 1, 2011

Lemon Sour Cream Muffins

From the kitchen of One Perfect Bite...I make these muffins at least a dozen times a year. They are easy to transport and they are always well-received. They taste like a moist and buttery pound cake that is baked in cupcake pans. I really have no idea why they were called muffins, but I can tell you, that whatever they are called, they are delicious. This prize winning recipe was developed by Lola Baxter for Taste of Home magazine. I like to serve these warm, so, if they're not going to be served immediately I store them without the drizzled icing. That makes it possible to quickly reheat and ice them just before serving. If you'd like to make these a smidgen more healthy, half the all-purpose flour called for in the recipe can be replaced with whole wheat pastry flour. You can also halve the ingredients for the glaze that are given in the recipe. I think it makes way too much icing for a dozen muffins, but my sweet tooth is more easily satisfied than most. These are pretty things and the web-like drizzle is quite lovely. They certainly would add eye candy to a tea table. I have no doubt that those of you who try these will really like them. They are easy, fast, and, in the grand scheme of things, inexpensive to prepare. Here's the recipe.

Lemon Sour Cream Muffins...from the kitchen of One Perfect Bite

Ingredients:
Muffins
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract 0r 1 teaspoon finely grated lemon zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice

Directions:
1) Cream butter and sugar in a large bowl until fluffy. Add eggs, one at a time beating well after each addition. Beat in sour cream and vanilla and lemon extracts.
2) Combine flour, salt and baking soda; add to creamed mixture just until moistened.
3) Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
4) Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

One Year Ago Today: Moules Mariniere

You might also enjoy these recipes:
Coffee Muffins with Mascarpone Icing - Fig and Cherry
Double Chocolate Muffins - Bake Me More
Date and Orange Muffins - Kirsten's Kitchen
Banana Chocolate Chip Muffins - Love from the Oven
Brown Butter Brown Sugar Muffins - Baking Bites

Monday, May 23, 2011

Blueberry and Sour Cream Tart

From the kitchen of One Perfect Bite...I received a copy of the Chicken and Egg from Chelsea Miller, who blogs at A Duck's Oven. It was part of a giveaway package that she had assembled for her readers and I was the lucky winner. The cookbook was written by Janice Cole, who raised three chickens in an urban environment, and her book is a collection of the recipes they inspired. It's a lot more fun than most of the pinch of this, dash of that tomes that line my bookcases. I've found several recipes that I want to try, but I decided to start with this lovely, flavorful tart. It was a good choice. While the recipe is not trouble free, it is delicious, and those of you who are fond of barely sweet desserts will love this one. The base of the tart is made from a cookie dough that's blind baked and then filled with a nutmeg and orange custard that's made with sour cream. The tart is finished with a topping of blueberries that shimmer under a light glaze of currant jelly. While I encountered some problems, I liked this tart well enough to make it twice and I have no reservations about sharing it with you. I will make it again when local berries are available. Be sure to coat your tart pan with a nonstick spray. The crust is very brittle and you want it to quickly and easily release from the pan. Bitter experience has taught me that it does not take well to manhandling. You should also be aware that the cook-time recommend in the recipe is way off base. Think of it as a suggestion rather than a directive. My oven has just been recalibrated, so I know the problem lies outside its walls. It took 30 minutes for my custard to reach the stage where it was shimmy-set. While the developer believes this will keep for two days I would take that with a grain of salt. It won't go bad in that period of time but it will get soggy and become unappetizing. If you prepare this with frozen berries, make sure they are completely defrosted and dry before topping the tart. I hope you will try this. It really is delicious. Here's the recipe.

Blueberry and Sour Cream Tart...from the kitchen of One Perfect Bite adapted from original recipe by Janice Cole

Ingredients:
Cookie Crust
1-1/4 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 egg, separated
Filling
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 tablespoon all-purpose flour
2 large eggs
3/4 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated orange zest
Topping
2 cups fresh blueberries
1/4 cup red currant jelly, warmed

Directions:
To make tart crust:
... Place flour, nutmeg and salt in a medium bowl and whisk to combine.
... Beat butter and sugar in the bowl of an electric mixer at medium speed for 1 minute. Add egg yolks and beat until blended.
... Reduce speed to low and add flour mixture, beating just until a dough forms. On a lightly floured surface, press dough into a flat disk. Spray a rectangular (14 x 4-1/2) or round (9-inch) tart pan removable bottom with nonstick cooking spray. Press dough into bottom and up sides of pan. If it breaks, simply press it into pan as smoothly as you can. Refrigerate for at least 30 minutes or until firm.
... Meanwhile, preheat oven to 375 degrees F.
... Whisk reserved egg white until frothy. Brush insides of chilled crust with egg white. Bake for 15 minutes, or until pale golden brown and set. Transfer to a wire rack and cool for 10 minutes.
To make filling:
... Beat butter and sugar in bowl of an electric mixer at medium speed for 2 minutes or until light and fluffy. Beat in flour. Add eggs, one at a time, beating well after each addition. Beat in sour cream, vanilla and orange zest. Pour into baked crust.
... Bake for 20 minutes or until lightly puffed around edges. Cool completely on a wire rack.
To make topping:
... Lightly toss blueberries with warm jelly. Pile on top of tart. Refrigerate or serve immediately. Yield: 8 servings.