Friday Recipes

It's Friday, time to get ready for the weekend. Here are six recipes to help take you there, including Updated Irish Stew and Apple Ginger Crisp. Enjoy!

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

CAULIFLOWER MAC AND CHEESE

This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”

Serves 8

To view this online, click here.

For the cauliflower cheese sauce:

2 cloves garlic, crushed

3 sprigs fresh thyme

2 bay leaves

2 medium heads cauliflower, cut into florets

3 tablespoons olive oil, divided

1 cup grated Gruyère cheese

1 cup grated sharp cheddar cheese

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the macaroni and cheese:

1 pound dry cavatappi pasta or medium pasta shells

2 tablespoons unsalted butter, melted

1 cup fresh or panko breadcrumbs

1/2 cup grated Parmesan cheese

Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.

Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.

Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).

Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.

Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.

For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.

Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.

Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.

Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.

Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

This is from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Icing:

1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

APPLE GINGER CRISP

This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.

To view this online, click here.

Ingredients

8 tablespoons butter, divided

1 1/2 tablespoons grated ginger

3/4 cup unbleached flour

1 1/4 cup granola, preferably maple-pecan

1/2 cup brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes

1/4 cup granulated sugar

1 cup apple cider

2 teaspoons lemon juice

Directions

Preheat oven 375 degrees F.

In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.

For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.

In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.

In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.

Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.

Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.

UPDATED IRISH STEW

This is from Vegetarian Times, and begins, “This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.”

Makes 2 servings.

To view this online, click here.

Ingredients

1 Tbs. olive oil

10 small frozen pearl onions, thawed

1 medium carrot, cut into 1/2-inch pieces (2/3 cup)

1 Tbs. flour

4 oz. seitan, cut into 1-inch pieces

2 slices smoky tempeh bacon, cut into 1/2-inch pieces

1 clove garlic, minced (1 tsp.)

1 tsp. fresh thyme, chopped

1 cup stout beer

1 14-oz. can low-sodium vegetable broth

6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)

1/3 cup frozen shelled edamame

Preparation

Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.

Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.

Nutrition Information: Calories: 308; Carbohydrate Content: 36 g; Fat Content: 8.5 g; Fiber Content: 6 g; Protein Content: 23 g; Saturated Fat Content: 1 g; Sodium Content: 384 mg; Sugar Content: 7 g