Recipes and a Fork » Hodge-Podge

Prosciutto, Goat Cheese and Fig Sandwich

Recipes and a Fork — Sat, 20 Aug 2011 05:21:42 +0000

The Summer Sandwich.

Looking for a sandwich for a picnic in the park? Use ripe summer figs that are fantastic when in season. The Prosciutto, Goat Cheese and Fig Sandwich is savory and sweet in one. Tart and peppered goat cheese is complemented by spicy arugula, sweet figs and savory prosciutto. It is the perfect balance. Double or triple this recipe for a lunch party with friends because it is that simple.

Prosciutto, Goat Cheese and Fig Sandwich

Pepper and Fresh Goat Cheese [left] and Peppered Goat Cheese [right]

Fresh Green Figs, Sliced

Arugula and Figs on Baguette [left] and Open-faced Prosciutto, Goat Cheese and Fig Sandwich [right]

Prosciutto, Goat Cheese and Fig Sandwich

Author: Adapted from Gourmet, August 2001 Prep time: 5 mins Total time: 5 mins Serves: 2

Ingredients

2-3 oz fresh goat cheese, softened at room temperature (approx 1/3 cup)
1/4 tsp ground pepper
2 fresh baguettes, 6” in length
4-5 green figs, cut lengthwise into 1/4” slices
1/2 cup arugula
1-2 oz prosciutto, thinly sliced (2-4 slices)

Instructions

Place the goat cheese in a bowl and sprinkle pepper over it. With a fork, mix the goat cheese and pepper until combined. Divide the goat cheese mixture in half and spread the goat cheese mixture on both cut sides of each baguette
Remove any tough stems from the arugula and discard. Place 1/4 cup arugula on one cut side of each baguette.
Arrange a single layer of sliced figs on the other cut side of each baguette.
Place 1-2 slices of prosciutto on top of figs. Serve the sandwiches open-faced or close the sandwiches to pack to go.

Serving size: 6″ sandwich Calories: 520 Fat: 17g Saturated fat: 9g Unsaturated fat: 4g : 70g Sugar: 17g Fiber: 6g Protein: 23g Cholesterol: 40mg

Notes: If green figs are not available, use any sweet and ripe fig such as Black Mission. Optional: Warm the baguettes in an oven at 275 degrees for a few minutes before preparing the sandwiches.

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Goat Cheese with Honey, Blackberries and Walnuts

Recipes and a Fork — Sun, 31 Jul 2011 22:40:03 +0000

The Luscious Plate.

Cheese and honey is Europe’s sweetest simplicity at its finest. Try Catalonia’s version with a mild fresh goat cheese. Goat Cheese with Honey, Blackberries and Walnuts is the light delight that ends a meal. The creaminess of goat cheese coupled with smooth honey along with a burst of blackberries and a crunch of walnuts is a delectable combination on one plate. Goat Cheese with Honey, Blackberries and Walnuts can be prepared in minutes and its sweetness can be savored in multiple bites.

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts

Goat Cheese round topped with Sage Honey

Fresh Blackberries and Walnuts

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts. Enjoy!

Goat Cheese with Honey, Blackberries and Walnuts

Author: Adapted from Platter of Figs and Other Recipes by David Tanis Prep time: 10 mins Total time: 10 mins Serves: 6

Ingredients

8 oz log mild goat cheese
6 generous teaspoons sage honey or other artisanal honey
18-24 walnut halves, unsalted
24-30 fresh blackberries

Instructions

Slice the goat cheese log into 6 rounds with a thin sharp knife (or cheese wire, if you have one). Place each round onto 6 small plates.
Top each round with a generous teaspoonful of honey.
Arrange 3-4 walnuts on one side of each plate around the goat cheese. Place 4-5 blackberries on the other side of each plate around the goat cheese. Serve and enjoy!

Serving size: 1 small plate Calories: 185 Fat: 14 g Saturated fat: 6 g Unsaturated fat: 7 g : 9 g Sugar: 4 g Fiber: 2 g Protein: 8 g Cholesterol: 17 mg

Notes. If sage honey is not available, try another artisanal honey such as lavender, eucaplytus or wildflower. And to accommodate those with nut allergies, skip the walnuts. The creamy goat cheese and burst of blackberries are still a great combination.

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Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries

Recipes and a Fork — Sun, 24 Jul 2011 21:54:15 +0000

The Lemon Lover’s Breakfast.

Love Lemon? Leftover ricotta from last night’s dinner? Start the day with a twist to the traditional pancake. Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely. The pancakes are light and tender; and crisp around the edges. The added lemon zest and juice in both the pancake and whipped cream create a bit of a tart and natural flavor. Topped with fresh blueberries, this will be an instant hit at weekend brunch. Give your arm a break and get your electric hand mixer out to prepare the egg whites and wonderful whipped cream.

Lemon Zest and Fresh Blueberries

Egg Yolks [left] and Ricotta Mixture [right]

Egg Whites, whipped into stiff peaks [left] and Pancake Batter [right]

Pancakes, cooking the first side, in large pan

Lemon Whipped Cream Ingredients in a Bowl [left] and Whipped Cream [right]

Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries

Author: Adapted from Gourmet, September 1991 and Bon Apetit, April 2006 Serves: Yields twelve 3-4″ pancakes

Ingredients

4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons granulated sugar, plus 1 tbsp for whipped cream
1 1/2 tablespoons finely grated lemon zest, plus 1 1/2 tsp for whipped cream
2 tbsp fresh lemon juice, plus 1 tsp for whipped cream
1/2 cup all-purpose flour
Pinch of salt
Butter for the griddle
1/2 cup chilled heavy whipping cream
1/2 cup fresh blueberries

Instructions

Preheat oven to 200 degrees and set aside a baking sheet.
In a bowl whisk together the egg yolks ricotta, sugar and lemon zest to create a pale mixture. Stir in flour until just combined. If you do not have a whisk (or don’t want to clean one), use a fork.
In a separate bowl with an electric hand mixer beat the egg whites with a pinch a salt until they hold stiff peaks. To lift and lighten the ricotta mixture, fold in 1/4 of the egg whites into the mixture until combined. Gently fold in the remaining egg whites into the mixture to make the pancake batter.
Heat a griddle or large pan over high heat until it is hot enough to make drops of water scatter over its surface. Reduce the heat to moderate and add a 1-2 tsp of butter to the pan. If you do not have a brush, swirl the pan so that the butter covers it. Working in batches, pour the batter onto the pan by 1/4 cup measures. Depending on how big your pan is, you can cook up to 4 pancakes at a time. Cook the pancakes for 1-2 minutes on each side, or until golden. When cooking the first side of each pancake, you will see the batter begins to bubble and the bottom set. If the pan gets too dry making the pancakes difficult to handle, add additional butter to the pan as necessary. Place the pancakes on to the sheet and transfer to the oven to keep them warm.
To make whip lemon whipped cream, add heavy cream, 1 1/2 tsp zest, 1 tbsp sugar, 1 tsp lemon juice to a bowl. Using the electric hand mixer, beat the ingredients until it lifts and thickens into soft peaks.
Remove the pancakes from the oven. To serve, stack a few pancakes on top of one another, add a dollop of whipped cream to the top of the pancakes, and blueberries over and around the pancakes.

Serving size: 3 pancakes plus whipped cream and blueberries Calories: 410 Fat: 25 g Saturated fat: 14 g Unsaturated fat: 10 g : 28 g Sugar: 10 g Fiber: 1 g Protein: 18 g Cholesterol: 260 mg

Notes: Lemon Whipped Cream can be made up to 4 hours ahead. If making ahead, cover and chill whipped cream in the refrigerator, then re-whisk before serving. Also use part-skim ricotta, if whole ricotta is not available.

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Herb-infused Water

Recipes and a Fork — Sun, 17 Jul 2011 02:36:22 +0000

The Pure Relaxation.

Rehydrate with Nature’s garden. With a few natural ingredients, a simple glass of water can transform a regular day into a relaxing one. Herb-infused Water recreates a day at the spa in your home. Serve Herb-infused Water at a baby shower, a spring lunch, or just around the house. The combination of mint, rosemary, lemon and cucumber makes a refreshing glass of water in a couple of simple steps.

The Ingredients

Herb-infused Water

Author: Adapted from Sunset, May 2002 Prep time: 5 mins Total time: 5 mins Serves: Yields 4 cups

Ingredients

12 thin slices cucumber
4 thin slices lemon
2 sprigs fresh rosemary
2 sprigs fresh mint
4 cups still water, chilled

Instructions

Place the cucumber, lemon, rosemary and mint in a 1 1/2 to 2-quart pitcher.
Carefully pour the chilled water into the pitcher. Cover the pitcher and chill it in the refrigerator for at least 2 hours or up to 8 hours.
Prior to serving the water, add ice cubes in each drinking glass. Pour the infused water into each glass and serve cold.

Serving size: 1 cup Calories: 0 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 : 0 Sugar: 0 Fiber: 0 Protein: 0 Cholesterol: 0

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Fresh Mint Chai Tea

Recipes and a Fork — Sun, 10 Jul 2011 20:57:17 +0000

The Cool to India’s Tea.

How do you bring an elegant high tea to any time of the day? It is simple: dress up a black tea with mint and ginger. A cup of Fresh Mint Chai Tea makes a tea party luxurious. Even on a summer day, Fresh Mint Chai Tea is lovely to share with a friend. The added bonus: the fragrance of this tea brings a smile with each sip.

Fresh Mint, Ginger and Water in a Saucepan, almost to a boil

Milk with Fresh Mint, Ginger and Water in a Saucepan, almost to a boil

Fresh Mint Chai Tea… Ready to Serve!

Fresh Mint Chai Tea

Author: Adapted from 1000 Indian Recipes by Neelam Batra Cook time: 5 mins Total time: 5 mins Serves: Yields 2 generous cups of tea

Ingredients

2 cups water
1/4 cup fresh mint leaves, coarsely chopped
1 quarter-slice fresh ginger, finely chopped
1/2 cup 2% milk
1 tsp black tea leaves or a teabag
Honey or raw sugar, to taste

Instructions

In a medium saucepan, add the water, mint and ginger over high heat. Bring to a boil, then lower the heat to medium to simmer for approximately 1-2 minutes. This extracts the maximum flavors of the mint and ginger.
Pour the milk into the saucepan and increase the heat again to bring the milk to a boil. Add the tea leaves or tea bag and remove the saucepan from the heat. Cover the saucepan to allow the tea to steep for approximately 3 minutes.
Using a ladle, pour the tea through a tea sieve or fine-mesh strainer into 2 tea cups or a tea pot. Discard the spices and leaves. Serve the tea with honey or sugar on the side.

Serving size: 1 generous cup of tea Calories: 35 Fat: 1.2 g Saturated fat: 0.8 g Unsaturated fat: 0.4 g : 3.6 g Sugar: 3 g Fiber: 0 g Protein: 2 g Cholesterol: 5 mg

Note: In India, tea is traditionally served with whole milk. This recipe offers a slightly healthier version.

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Blueberry Scones

Recipes and a Fork — Sun, 03 Jul 2011 06:10:11 +0000

The Treat with Coffee or Tea.

In search of a no-fail blueberry scone? Martha Stewart has got one down pat, of course. Buttery, creamy, and a hint of lemon, Blueberry Scones are a wonderful breakfast treat. A fantastic recipe for the blueberry season with a great technique that carefully ensures the right level of mixing, kneading and baking. Just remember Martha’s tip: do not work the dough too much or you’ll have dry and tough scones. Get your oven ready and share these generous scones with your friends and family.

Fresh Blueberries and Lemon

Liquid Mixture, Eggs and Cream [left] and Liquid Mixture in Well [right]

Dough [left] and Dough, Lightly Pat on Work Surface [right]

Dough Cut into Four 3″ Squares

Dough Cut into Triangles

Triangles topped with Cream

Blueberry Scones, Fresh out of the Oven

Blueberry Scones again. Let’s Eat!

Blueberry Scones

Author: Adapted from Martha Stewart Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Yield 8 generous scones

Ingredients

2 cups all-purpose flour
3 tbsp granulated sugar
1 tbsp baking powder
3/4 tsp salt
6 tbsp unsalted butter, cold
1 1/2 cup fresh blueberries
1 tsp of lemon zest
1/3 cup heavy cream, plus more for sprinkling tops
2 large eggs

Instructions

Preheat oven to 400 degrees and place the rack in the center. Line a baking sheet with parchment paper and set aside. Lightly flour a surface or large cutting board.
In a large bowl sift flour, sugar, baking powder and salt. If you do not have a sifter, mix the dry ingredients well so that ingredients are distributed.
Cut the butter with 2 knives (or a pastry cutter, if you have one) until the largest pieces are the size of peas.
Using a fork, stir the butter pieces into the flour mixture. If clumps of butter form, use the fork to separate them. When the butter is distributed in mixture, gently stir in the blueberries and lemon zest. Make a deep well in the center of the dry mixture.
Pour 1/3 cream into a liquid measuring cup or small bowl, then add the eggs. Using a fork, whisk cream and egg into a liquid. Pour liquid into the well of the dry mixture.
Gently stir the liquid and dry mixture with a fork just until dough forms. Place dough on floured surface or cutting board, then carefully knead dough with your hands to mix. Lightly pat dough into a 6” square about 1 1/4” thick.
Lightly flour a large knife. Cut dough into four 3” squares. If knife gets too sticky, lightly flour dough between each cut of dough. Cut squares in half on the diagonal to form 8 triangles. For a very straight edge, pat the edges of each triangle with the floured knife. Place each triangle at least 1” apart on lined baking sheet.
With a back of a teaspoon (or a brush, if you have one), spread cream on the tops of each triangle. Sprinkle each triangle with sugar. Bake triangles for 20-22 minutes or until the tops are lightly golden. Remove oven from tray and allow scones to cool.

Serving size: 1 scone Calories: 290 Fat: 15 g Saturated fat: 9 g Unsaturated fat: 6 g : 34 g Sugar: 8 g Fiber: 2 g Protein: 5 g Cholesterol: 90 mg

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Mango Lassi

Recipes and a Fork — Sat, 25 Jun 2011 21:41:23 +0000

The Indian Shake.

Combine nature’s tropical candy with a drink that dates back to ancient times. Lassi is India’s yogurt drink and is found in almost every Indian restaurant. Why not make a Mango Lassi at home for a good dose of calcium? This drink is based on a basic homemade lassi recipe and gets it sweetness from mangoes. It can be prepared in minutes for breakfast, as a thirst quencher for a hot summer day, or alongside a spicy dish. Get your blender out and make a Mango Lassi today.

Mangoes

Mango, Segmented

Yogurt [left] and Mangoes, Cubed [right]

Mango – halved, segmented and flesh sliced from pit

Mango Lassi

Author: Adapted from The Indian Vegetarian, by Indian cuisine go-to Neelam Batra Prep time: 10 mins Total time: 10 mins Serves: 6

Ingredients

2 mangoes, fresh and ripe
2 cups plain yogurt, chilled
2 cups water, cold
Mint sprigs, for garnish (optional)

Instructions

Slice mangoes to remove pits and dice remaining pulp or flesh into segments.
Add yogurt, mangoes and water to a blender and process until smooth.
Serve chilled in glasses and garnish with mint for a bit more coolness

Serving size: approx. 1 cup Calories: 85 Fat: 2.8 g Saturated fat: 1.7 g Unsaturated fat: 1.1 g : 13 g Sugar: 12 g Fiber: 1 g Protein: 3.1 g Cholesterol: 10.6 mg

Notes: This recipe excludes the sugar in the original recipe. Ingredient Recommendation- Mangoes come in multiple varieties. Ataulfo and Francis are very sweet and perfect for this recipe. However they are seasonal and generally available during the summer. If you can’t find these mangoes, use any other variety and add a few teaspoons of sugar to sweeten to taste. Storage Note- Lassi can be kept refrigerated for up to 24 hours.

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Blackberries with Mint Tea Syrup and Yogurt

Recipes and a Fork — Wed, 22 Jun 2011 06:14:14 +0000

The Refreshing Burst..

Nature’s blackberries are not for email or to make a call. They are bite-sized treats. Why not dress them up for a dish that’s tart, tangy and sweet? Blackberries with Mint Tea Syrup and Yogurt is a burst in your mouth. A wonderful dessert on a hot day or dish for a healthy breakfast. This recipe is too simple.

Blackberries with Mint Tea Syrup and Yogurt

Bag in Steeped Tea [left] and Mint Tea Syrup [right]

Blackberries with Mint Tea Syrup

Blackberries with Mint Tea Syrup and Yogurt

Author: Adapted from Bon Appetit, June 2008 by Amy Finley Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4

Ingredients

1/4 cup boiling water
1 mint tea bag
1 tbsp sugar
1/4 tsp fresh mint, chopped
4 cups blackberries
4 tbsp plain whole milk yogurt
4-8 fresh mint leaves, for garnish

Instructions

To steep tea, remove boiling water from heat and allow to cool for 1 minute. Pour hot water over tea bag and allow to sit for for 1 minute. Some tea brands instruct that its tea to steep longer, so follow the brand’s instructions. Remove tea bag.
Add sugar to hot tea to prepare syrup. Stir sugar until it dissolves. Allow syrup to cool for 2-3 minutes, then add chopped mint.
Rinse blackberries in water to clean. Divide blackberries in four small bowls or cups. Evenly distribute syrup by pouring 1 tbsp over each serving of blackberries. Evenly distribute yogurt by pouring 1 tbsp over each serving Garnish the top of each with 1-2 fresh mint leaves

Serving size: 1 cup Calories: 105 Fat: 1.5 g Saturated fat: 0.6 g Unsaturated fat: 0.9 g : 23 g Sugar: 4.5 g Fiber: 8 g Protein: 2 g Cholesterol: 4 mg

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Strawberries with Lemon and Mint

Recipes and a Fork — Mon, 20 Jun 2011 03:13:39 +0000

The Simply Fresh Treat.

Strawberries are one of nature’s best sweets. Why not enhance it with more of nature’s refreshing treats? Yes, lemon and mint. Strawberries with Lemon and Mint is a great dessert for a summer bbq or perfect for a light breakfast. And with a slight variation, it is also a great vegan treat. It’s as simple as swapping in turbinado sugar.

The Main Ingredients

Hulled and Slice Strawberries

Chopped Mint and Lemon Zest

Strawberries with Lemon and Mint

Author: Adapted from Jamie’s Italy by the revolutionary Jamie Oliver
Serves: 4

Ingredients

1 lb strawberries
2 tbsp mint, chopped
2 tbsp granulated sugar or turbindado sugar
1 lemon

Instructions

Thoroughly clean strawberries. Using a knife, hull the strawberries by removing the stems. Slice strawberries length-wise from top to bottom in 1/4″ in width and place in a large bowl.
Zest a lemon and sprinkle over the strawberries. Slice the lemon in half and remove the seeds. Squeeze each half over the strawberries so that the lemon juice coats the strawberries.
Add the sugar over the strawberries. Sprinkle the chopped mint over the strawberries.
Mix the strawberry mixture so that the sugar dissolves and the mint and zest are evenly distributed throughout the coated strawberries.
Let the coated strawberries sit for 10 minutes so that the strawberries macerate.

Serving size: 1/2 cup Calories: 65 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 : 17.2 Sugar: 12.3 Fiber: 3.9 Protein: 0 Cholesterol: 0

Notes: For chilled strawberries, place the coated strawberries in the refrigerator while they macerate before serving. If you are using turbinado sugar for vegans, the may not dissolve completely. This is okay. The strawberries will sweeten as it macerates.

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