Saturday, November 27, 2010
Tuesday, November 23, 2010
Coconut-Sweet Potato Cheesecake
Adapted from Bon Appetit, November 2004
Makes 10 servings
4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 cup water
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons (packed) golden brown sugar
2 teaspoons unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground nutmeg
1 large egg
2 tablespoons whipping cream
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 1/2 8-ounce packages cream cheese, room temperature
3/4 cup whole-milk ricotta cheese
3/4 cup sugar
4 large eggs
1 15-ounce can sweetened cream of coconut (such as Coco López)*
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1 teaspoon vanilla extract1 cup sweetened flaked coconut
Additional sweetened flaked coconut, toasted
For sweet potatoes:
Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
For crumb coating:
Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan. Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.) Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
*Available in the liquor section of most supermarkets.
Monday, November 22, 2010
Sunday, November 21, 2010
Baby's Cranberry Compote
Serves 12 generously
12 oz dried cranberries
4 oz each dried sour cherries, dried currants, golden raisins
1 vanilla bean, split
Zest and juice of one lemon
Zest and juice of one orange
4 whole cloves
1/4 tsp freshly grated nutmeg
1/4 tsp freshly grated cinnamon
1/4 tsp ground grains of paradise
1 tsp real vanilla extract
Pomegranate juice (any Pom Wonderful variety will do) and orange juice
Combine first 12 ingredients in 4-quart Dutch oven. Add the pomegranate and orange juices to cover. Over medium heat, bring to a simmer. Let simmer 3 minutes and then cover. Turn off flame and let sit for 4 hours to cool. Place in refrigerator overnight.
Thursday, November 18, 2010
"This is a really simple recipe and it's quick and still tasty."
3.5 cups graham cracker crumbs (1 box of crackers equals 4 cups of crumbs)
½ cup sugar
1 cup melted butter
8 ounces cream cheese, softened
¾ cup sugar
¾ cup milk
2 3-ounce packages of vanilla instant pudding mix
2 cups canned pumpkin
Cinnamon to taste
Large container whipped topping
Preheat oven to 350 degrees. Combine first 3 ingredients in 9x13-inch dish. Press over bottom. Beat cream cheese, eggs and ¾ cup sugar in bowl until smooth. Pour over crust. Bake for 20 minutes. Cool. Combine milk with pudding mix in bowl. Beat for 2 minutes. Add pumpkin and cinnamon. Stir in 1 cup whipped topping. Spread over cooled cream cheese layer. Spread remaining whipped topping over pudding mixture. Chill until serving time. Sprinkle top with cinnamon.
Monday, November 15, 2010
Thanks to Chad Carns, author of The Gourmet Bachelor cookbook, for sharing with me here on Evenings With Peter! Peanut Butter Beer Chicken
Adapted from tonionny.com
½ eggplant, cubed
4 T olive oil
1 lb chicken breast, cubed
2 garlic cloves, crushed
1 onion, chopped
1 T ground cumin
1 T ground coriander
1 T crushed red pepper flakes
1 pt Stout (Guinness Beer)
2 T brown sugar
¼ c peanut butter
2 oz cilantro, chopped
DIRECTIONS: Coat eggplant with 2 tablespoons olive oil and bake at 450 degrees for 15 minutes. Sear chicken in 2 tablespoons of olive oil until golden brown. Remove. Saute garlic and onion for 3 minutes. Add cumin, coriander, red pepper, beer, brown sugar and peanut butter. Cover and simmer for 10 minutes. Stir in chicken, eggplant and cilantro.
PAIRING: Stout, Ireland
Chad Carns author of The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook invites you into his Greenwich Village kitchen every Friday night to show you how easy it is to cook gourmet! Chad picks up a few fresh, local ingredients from his Bleecker Street markets and shows you how to prepare a quick and easy gourmet dinner paired with wine for your next Friday night date. Stop by every Friday for a new Date Night Recipe!
Monday, November 8, 2010
Saturday, November 6, 2010
Macao Trading Co.
311 Church St (btwn Walker/Lispenard Sts)
Although Executive Chef Joshua Blakely’s wide ranging influences at Macao Trading Co. in Tribeca stem from China, Spain and Portugal, the highly skilled and adorable firecracker himself hails from North Carolina. Blakely formerly trod the culinary boards at Babbo, Tia Pol and Employees Only and based on our experience the night we dined at Macao Trading Co., it’s all a perfectly good arrangement.
Despite the dim, subterranean recesses to which we were ushered, we were able to observe the various touches of Orientalia and things admirably scattered about us as we sipped a gorgeous Mai Tai ($15), crafted with Santa Teresa 1796 Rum. Several of them in fact went down quite smoothly as mint and lime garnishes tickled our noses.
From Small Plates, loosely formed Bacalhau Fresco Tartar ($12) was a tasty starter but it took some doing to eat even given our nimble fingers. Chicken Dumplings ($9) were delicious although we felt the dipping sauce was largely salty regardless of chili oil’s fiery intentions. Giant Grilled Blue Hawaiian Prawns ($15) were wonderful and except for the head and tail, I ate shells and all!
From Large Plates, sumptuous Sauteed Diver Scallops ($26) had just the proper consideration of curry and the dish was furthered by country ham, smartly taking a cue from one of our cocktail party favorites, bacon-wrapped scallops.
How to praise the Braised Heritage Pork Belly ($15)? Kale and mustard greens shared the plate with a wondrous complement of grapefruit and balsamic dressing and it was all rather divine with the white Grapes of Roth Riesling ($50/bottle) from Long Island. Grilled Lamb Chops ($16) narrowly escaped being overly gamey, but we did like the green mango slaw that accompanied. Crispy Fried Whole Fish (MP) arrived, eyeing us curiously. It was good, but we just couldn’t look back at it. The house-cured bacalhau fried rice that came with however was an entirely different matter and we graciously devoured it.
We had to leave before Malasadas ($8), Portuguese style doughnuts, with guava and rum sauce were thrust upon us. So, until our next excursion, ciao for now, Macao!
First published in part in Next magazine.
Monday, November 1, 2010
Begin with a morning constitutional; something fizzy that is not an Alka-Seltzer.
Knob Creek Mimosa
1.5 part Knob Creek Bourbon
Chilled sparkling apple cider
Apple for garnish
In a fluted glass, add Knob Creek and then a floater of apple cider. Garnish with a thinly sliced bit of apple and perch it on the rim. Feel free to actually eat the rest of the apple. You know what they say about an apple a day.
For a second course, try the hearty version of Knob Creek’s Bloody Mary—it’s got bacon and cheese in it!
1.5 part Knob Creek Bourbon
4 parts Bloody Mary mix (try to make your own)
2 slices of thick sliced crisp bacon
Bacon salt (yes, this really is a thing) mixed with kosher salt, pepper, and Parmesan cheese for rimming the glass
Fresh basil for garnish
Dip a tall glass rim slightly in to Bloody Mary mix and then into the bacon salt mixture and rim the glass.
Make a Bloody as you do, but sub Knob Creek for vodka.
Garnish with fresh, fragrant basil sprigs, crisscross the bacon and insert it into the glass, much as you would a straw.
Naturally, you’ll want a tasty dessert.
Bernie’s Bourbon Cream
3 parts vanilla ice cream
1.5 parts Knob Creek Bourbon
Simply spoon ice cream into a nifty snifter, and pour the Knob Creek on top.
Bon appetite and a votre santé!
First published in Next magazine.