It's Wednesday, half-way through the work week. Here are six yummy recipes to help you through the day, including Ricotta-Basil Stuffed Tomatoes and Key Lime Pie Pops. Enjoy!
QUICK AND EASY STRAWBERRY RHUBARB FOOL
This comes from Diana Rattray of About.com’s Southern Food expert. Diana wrote, “If you're watching calories and fat, try this dessert with low-fat whipped topping or vanilla yogurt in place of the whipped cream.
“This is an easy and elegant dessert, a wonderful way to celebrate spring rhubarb and strawberries.” Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
1 pound rhubarb, washed and sliced in 1/2-inch pieces, about 4 cups
4 tablespoons orange juice
1/2 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
1 pint strawberries, sliced
Preparation
In a saucepan over medium heat, combine rhubarb with orange juice and sugar. Bring to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft. Transfer to a bowl, cover, and chill thoroughly in the refrigerator.
Beat cream in an ice cold bowl until it begins to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until soft peaks form.
Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream, repeating until the fruit and cream are used.
This will make about 4 servings, depending on the size of your dessert dishes.
KEY LIME PIE POPS
This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.
“Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.
“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”
To view this online, click here.
Ingredients
6 graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
4 ounces (1/2 package) cream cheese, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon finely grated lime zest
1/4 cup freshly squeezed lime juice
1 cup heavy cream, very cold
Twelve 3-ounce paper cups
12 wooden craft sticks
Preparation
In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
When ready to serve, peel the cups away from the pops.
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
ITALIAN GRILLED STUFFED PEPPERS
This is from Kraft, and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
RICOTTA-BASIL STUFFED TOMATOES
This is from Vegetarian Times, and begins, “Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.”
Makes 8 servings.
Click here to view online.
Ingredients
8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
1 clove garlic, minced (1 tsp.)
1 cup corn kernels
1 cup diced zucchini plus 24 very thin zucchini slices
Preparation
Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.
Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.
Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.
Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.
Nutrition Information: Calories: 130; Carbohydrate Content: 18 g; Cholesterol Content: 65 mg; Fat Content: 5 g; Fiber Content: 3 g; Protein Content: 9 g; Saturated Fat Content: 2 g; Sodium Content: 151 mg; Sugar Content: 10 g
AMBROSIA CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it’s an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.”
Yield: 12 servings; Time: 3 hours
This was originally featured in “An Ambrosial Cake, and That’s Just the Filling” and can be viewed online here.
Ingredients
For the Cake:
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup whole milk
1/2 cup unsweetened coconut milk
1 tablespoon coconut rum or dark rum (or use 1 teaspoon coconut extract)
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), softened
1/4 cup virgin coconut oil, melted and cooled (or use more butter)
1 1/2 cups sugar
4 large eggs, room temperature, whites and yolks separated
1 1/4 teaspoons finely grated clementine zest (from about 2 clementines)
For the Filling:
1/3 cup fresh clementine juice (from about 4 clementines), plus 2 1/2 teaspoons finely grated clementine zest
1/3 cup fresh lemon juice
4 large eggs
4 large egg yolks (reserve whites for frosting)
7 tablespoons sugar
Pinch kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), cubed
1/4 teaspoon vanilla extract
For the Frosting:
4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
Pinch kosher salt
For Decorating and Assembling:
8 to 10 seedless clementines
1 1/2 to 3 cups shredded sweetened or unsweetened coconut, to taste
Strawberries, sliced (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)
