Sunday, June 29, 2008
It's Monday morning & my mouth is already watering!....Today Kathy, @ "Kathy's Cottage" is hosting a "Summer Recipe Swap"...I am a fairly decent cook, but I will admit that my "summer recipes" are a bit in need of some imagination!....So needless to say, this "swap" is one I have been so looking forward to!!! THANK YOU KATHY!!!.......So here goes!..... Kathy has asked us all to submit easy & healthy recipes for summer. An easy request really....However, since my "summer recipe repertoire" is so lacking, I will be posting 3 warm weather "desserts" instead. I LOVE to bake, & seem to have tried more than my share from the wonderfully "sweet section" in my recipe box!
My first recipe is for Ina Garten's, "Frozen Key Lime Pie". I'm sure you are all familiar with Ina, from the "Barefoot Contessa", her show on the Food Network & her lovely series of cookbooks. This pie of her's is so easy....& so amazingly delicious!....Would be wonderful served possibly after a spicy dinner of Mexican "carne asada", rice & corn pudding!
Frozen Key Lime Pie: serves 8
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Note: feel free to use regular lemons if "key limes" are not available.....& remember, cold limes are easier to zest, but room-temperature limes give up more juice!
My next recipe is also from Ina Garten, ......"Orange Pound Cake". Oh mercy this is good! It has an incredibly "fresh" taste & aroma...simply incredible! Each bite is "citrus-y & sweet"! There are three ( but easy!) steps to this cake,... making the actual cake, the syrup & then the glaze....Each adds it's own depth of flavor, making the final outcome outstanding! This cake would be a wonderful addition to a "summer brunch" or in the afternoon with a tall iced tea!
Orange Pound Cake: makes 2 loaves
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups confectioner's sugar, sifted
3 Tablespoons freshly squeezed orange juice
Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioner's sugar & the orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour 1/2 of the glaze over each cake.
And my last dessert is from decorator, Carolyne Roehm's book, "Summer Notebook".... "Blueberry-Orange Tart". Tart's are surprisingly simple & would be the crowning glory to a meal of barbequed steaks, potato salad & broccoli "hash"!
Blueberry-Orange Tart: serves 6-8
1 1/4 c. flour
1 stick unsalted butter, melted & cooled
4 1/2 Tablespoons powdered sugar
5 1/2 c. fresh blueberries
1 c. granulated sugar
juice of & finely grated zest of 1 orange
2 tablespoons quick-cooking tapioca
1. Preheat oven to 350 degrees. In a med. bowl, combine the flour, butter & 3 1/2 T. powdered sugar. Press dough in a thin layer on the bottom & sides of an 8" square pan. Refrigerate for 30 minutes or until firm. Prick dough all over with fork and bake crust for about 25 minutes, or until lightly golden. Remove from oven & cool.
2. In med. sized saucepan, combine 4 cups of blueberries, granulated sugar, orange juice, and tapioca. Blend well & let stand for 15 minutes.
3. Cook the blueberry mixture over medium heat until mixture comes to a full boil.Reduce heat and cook for 5 minutes more, stirring constantly & lightly crushing berries with a slotted spoon against the sides of pan. Add orange zest, then remove from heat. Cool for 15-20 minutes.
4. Pour cooked mixture into baked tart shell & chill for 30 minutes. Top with remaining blueberries & continue chilling.
5. Before serving, sift remaining 1 T. powdered sugar atop tart.