Monday, August 30, 2010

phyllo cups with cinnamon-chocolate cream

the goods:

3 sheets frozen phyllo dough, thawed
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon cocoa powder, plus more for garnish
1 cup cold heavy cream
2 tablespoons sweetened condensed milk
1/4 teaspoon ground cinnamon

Preheat oven to 325 degrees. Lay 1 sheet phyllo on a work surface, brush phyllo with one-third the butter and sprinkle with one-third the butter. Repeat layer twice more with remaining phyllo, butter, and sugar. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.

Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.

Meanwhile, in a medium bowl, combine cocoa powder, cream, condensed milk, cinnamon, and a pinch of salt. Whisk until firm but not dry peaks form. Refrigerate until ready to serve. Fill phyllo cups with cream and sprinkle with cocoa powder. Serve immediately.

Monday, August 23, 2010

lemon mousse with blackberries

the goods:

1/3 cup fresh lemon juice, strained
2 and 1/4 teaspoons unflavored powdered gelatin (from 1 packet)
1/2 cup sugar
1 cup cold heavy cream
1 cup fresh blackberries

In a small bowl, combine lemon juice and 1/4 cup cold water. Sprinkle gelatin on top and let it sit until softened, 2 minutes. Fill a medium bowl with ice water.
In a small saucepan, combine gelatin mixture, sugar, and a pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.
In a large bowl, whisk cream until soft peaks form. Poor cooled gelatin mixture into whipped cream and whisk until soft peaks return.

Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Sprinkle blackberries on top.

Monday, August 16, 2010

healthy strawberry shortcake

the goods:

12 wonton wrappers
1 tablespoon unsalted butter, melted
3 tablespoons sugar
1/4 cup whole natural almonds, finely chopped
1 cup plain Greek yogurt
2 tablespoons honey
1 and 1/2 cups fresh strawberries, hulled and sliced

Preheat oven to 400 degrees. Place wonton wrappers on a baking sheet and brush with butter.

Sprinkle with sugar and almonds. Bake until golden brown and crisp, 5 to 6 minutes. Transfer wontons to a wore rack to cool.

Dividing evenly, top 6 wontons with a dollop of yogurt, a drizzle of honey, and strawberries.

Top with remaining wontons. Serve immediately.

Monday, August 9, 2010

chocolate-zucchini cakes with walnuts

the goods:

1/2 cup unsalted butter, melted and cooled
1 cup sugar
1/2 teaspoon salt
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini)
3 tablespoons sour cream
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup (3 ounces) bittersweet chocolate, chopped, or chocolate chips
nonstick cooking spray
24 walnut halves

Preheat oven to 350 degrees.

In a large bowl, stir together butter, sugar, salt, and egg until combined.

Add vanilla, zucchini, and sour cream and stir until incorporated.

Sift flour and cocoa powder into bowl and stir until combined.

Stir in chocolate.

Spray two mini muffin pans or 1 cupcake pan with cooking spray. Fill each cup with 2 tablespoons batter for mini muffins, or 1/4 cup batter for cupcakes.

Top with a walnut.

Bake until a toothpick inserted in center comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving.

Monday, August 2, 2010

chocolate tart with raspberries

the goods:

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
12 ounces semisweet chocolate chips
1 and 1/4 cups heavy cream
1 and 1/2 cups fresh raspberries (6 ounces)

Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together.

Press crumbs firmly into a 9-inch fluted tart pan with removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.

In a large bowl, combine chocolate and a pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is smooth.

Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes.

To serve, remove tart from pan and scatter raspberries on top.