Apricot Amaretto Torte

Ingredients

1 tablespoon lemon juice
5 medium-size apricots (about 1 lb total)
1/4 cup slivered almonds
2 large eggs
1 cup sugar, divided
4 to 5 tablespoons almond-flavored liqueur, divided
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter or margarine, melted and cooled slightly
4 teaspoons cornstarch
1 cup apricot nectar
1/2 cup fresh orange juice
1/2 teaspoon vanilla

Method

  1. Pour lemon juice into a medium-size bowl. Quarter and pit apricots. Add to bowl and turn to coat with juice. Set aside.
  2. In a food processor, whirl almonds until finely ground. (Or finely chop almonds with a knife, then place in a large bowl.)
  3. To almonds, add eggs, 1/2 cup of the sugar, 1 tablespoon of the liqueur, and almond extract. Whirl or beat with an electric mixer until thick and well blended.
  4. Add flour, baking powder, salt, and butter. Whirl or beat until well blended.
  5. Spread batter in a greased, floured 9-inch cake pan with a removable rim. Decoratively arrange apricots in batter, overlapping as needed. Press fruit lightly into batter.
  6. Bake in a 375°F (190°C) oven until cake just begins to pull away from side of pan and a wooden pick inserted in center comes out clean (about 25 minutes; pierce cake, not fruit). Let cool slightly on a rack.
  7. While cake is cooling, stir together cornstarch and 6 tablespoons of the sugar in a small pan. Whisk in apricot nectar and orange juice. Cook over medium-high heat, whisking constantly, until mixture boils and thickens slightly (about 2 minutes). Remove from heat and stir in vanilla and remaining 3 to 4 tablespoons liqueur. Keep warm.
  8. Sprinkle cake with remaining 2 tablespoons sugar. Remove pan rim and cut cake into wedges. Serve with apricot-orange sauce.

Makes 8 servings.

Source: Low-fat Italian Cookbook

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Apple Pancake

Ingredients

2 medium apples
2-3 tbsp butter
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp salt
1/4 cup evaporated 2% milk
3 egg yolks
2 tbsp cooled, melted butter
3 egg whites, at room temperature
pinch of cream of tartar
pinch of salt
1 tbsp sugar
2 tsp butter
cinnamon to garnish
syrup or icing sugar, if desired

Method

  1. Preheat oven to 350°F (180°C).
  2. Cut apples in wedges and core.
  3. In a 10” oven-proof frying pan, sauté apples in 2-3 tbsp butter until lightly browned. Remove from pan and set aside.
  4. Combine flour, salt and evaporated milk in a mixing bowl. Beat in egg yolks, one at a time. Add melted butter.
  5. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold soft peaks.
  6. Beat in sugar and continue beating until whites hold stiff peaks.
  7. Fold into batter using rubber spatula.
  8. Heat 2 tsp butter in the frying pan. Remove from heat and pour batter into pan.
  9. Arrange apple wedges over batter. Bake at 350°F (180°C) until pancake is set, about 20 minutes.
  10. Add syrup or icing sugar, if desired before serving.

Makes 4 servings.

Source: Manitoba Egg Farmers

Peruvian-style Quinoa Tamales with Sarza Criolla

Ingredients

2 cups of quinoa rinsed
1/4 cup rice flour
2 tbsp salt
1 tsp black pepper
1/2 tbsp turmeric or 2 tbsp aji panca paste
2 tsp ground garlic
1/4 cup grape seed oil or oil of preference

Filling

1 tsp turmeric
1 tsp garlic
1/4 cup of grape seed oil
1 small size yellow onion diced
1 medium size zucchini, diced small
1 medium size goose-neck squash, diced small
1 pint diced mini portabella mushroom
2 roasted and diced poblano or hatch peppers

Sarza Criolla

1 med size red onion thinly sliced and rinsed
1 large lime
salt to taste

Wrap

Softened banana leaves or soaked corn husks

Method

  1. Cook the quinoa until soften making sure not to overcook about 15 minutes.
  2. Drain but do not rinse.
  3. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic.
  4. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes.
  5. Remove from heat and incorporate the rice flour.
  6. To make the filling, Heat a medium size pot and add the oil.
  7. Add the onion and sauté until translucent.
  8. Add the garlic and cook for an additional minute.
  9. Incorporate the rest of the ingredients and cook until tender but careful not to overcook.
  10. Remove from heat and allow to cool for 5 minutes.
  11. To assemble the tamales place about a 1/4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them.
  12. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions.
  13. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy!

Makes 12 servings.

Source: Chef Karla Flores-Ybaceta

Dessert Popovers with Citrus Sauce

Ingredients

3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest

Method

  1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
  2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
  3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
  4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
  5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
  6. Heat muffin pan in the oven.
  7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
  8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
  9. Remove from oven and tip popovers out of muffin cups.
  10. Fill each warm popover with fresh chopped fruit.
  11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers

Black Sesame Cheesecake

Ingredients

1 tbsp black sesame seeds
1/4 cup honey
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter, melted

Filling

5 (250 g) blocks cream cheese, softened
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
5 tbsp black sesame paste (see recipe below)
4 eggs

Method

  1. To make the crust, in a pan over medium heat, toast black sesame seeds for 30 seconds, or until you can smell the toasted sesame.
  2. Pour toasted sesame seeds into a food processor and pulse for 1 minute. The sesame seeds should be well broken down and no big pieces are noticeable.
  3. Pre-heat oven to 325°F.
  4. Mix graham crumbs, sugar and butter into the food processor with sesame seeds, and press crumb mixture onto the bottom of 9-inch springform pan. Bake for 10 minutes.
  5. To make the filling, beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until blended. Add sour cream, sesame paste and mix well. Add eggs, 1 at a time, mixing on low speed just until combined. Do not overmix. Pour over crust.
  6. Bake for 1 hr 10 min at 325°F, or until centre is almost set.
  7. Run a knife around rim of pan to loosen cake. Let cool completely before removing the rim.
  8. Refrigerate for 4 hours before serving.

Makes 1 nine-inch round cake.


Black Sesame Paste

Ingredients

1/4 cup black sesame seeds
1/4 cup honey

Method

  1. Toast sesame seeds in a pan over medium heat for 30 seconds, or until fragrant. Transfer to a food processor and pulse until broken down.
  2. Add honey into food processor, and pulse until thick and creamy.

Source: Chef Aiko Uchigoshi