Lemonade Pie

Total Time: 24 hours
Yield: 1 9" Pie

Ingredients for Crust:

• 9 oz vanilla wafers (about 70 wafers)
• 1/4 cup packed fresh mint leaves
• 6 Tbsp unsalted better, melted

Cooking Directions:

1. Preheat over to 375. Coat a 9-inch springform pan with non-stick spray.
2. Process vanilla wafers and mint in a food processor until sandy.
3. With machine running drizzle in butter and continue processing until mixture clings together.
4. Press crumbs into bottom and half to three-quarters of the way up the sides of the prepared pan. Tamp down crumbs with the bottom of a measuring cup.
5. Bake crust until browned and set, 8-10 minutes. Remove from oven and let cool completely.

Ingredients for Raspberry Sauce:

• 12 oz fresh raspberries
• 3 Tbsp sugar
• 2 Tbsp water
• 2 tsp cornstarch

Cooking Directions:

1. Puree raspberries and sugar for the sauce.Strain mixture through a fine mesh sieve; discarding seeds.
2. Bring to biol in a saucepan over medium-high heat.
3. Combine water and cornstarch in a small bowl for the slurry.
4. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl and chill.

Ingredients for Lemonade Pie Filling:

• 2 cups heavy cream
• 3 Tbsp sugar
• 1 Tbsp vanilla
• 1 12 oz can frozen lemonade concentrate
• 1 14 oz can sweetened condensed milk, chilled

Cooking Directions:

1. Beat cream, sugar and vanilla in a large bowl with a hand mixed on medium to stiff peaks.
2. Whisk together concentrate and condensed mil in a separate bowl just until combined.
3. Fold whipped cream into the concentrate mixture to combine.
4. Transfer to cooled Vanilla Wafer Pie Crust
5. Drizzle 1/4 cup cold raspberry sauce over filling. Use a skewer or knife to swirl  the sauce to make a marble design.
6. Cover pie with plastic wrap and freeze until solid, 8-24 hours.
7. Thaw pie 30 minutes in the refrigerator before serving.

(Recipe from Cuisine at home Issue No. 82 August 2010)

Tomato Tarts

Total time: Aprox 40 min

Yield: 4 tarts
Ingredients

• 2 sheets frozen puff pastry (17.3 oz box)
• 1 egg yolk, beaten with 1 Tbsp. water
• 2 oz. herb-flavored goat cheese, softened
• 2 Tbsp. milk
• 8 each red and yellow cherry tomatoes, halved
• Salt and black pepper to taste
• 2 Tbsp. minced fresh basil

Cooking Directions

1. Thaw puff pastry according to package directions. Preheat oven to 400
2. Cut one pastry sheet into 4 even squares. Place squares on a parchment-lined baking sheet. Cut remaining sheet into 8 strips, each 3/4-inch-wide. (You will have approximately 1/3 of the sheet remaining after strips are cut. Use it to make a smaller tart or refreeze for another use.) Cut the 8 strips in half crosswise to make 16 strips, 4" to 5" each.
3. Place four strips around the edge of each pastry square, overlapping corners.
4. Lightly brush pastry edges and corners with egg wash; baked until puffed and brown, 22-24 minutes.
5. Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with red and yellow tomatoes; season with salt and pepper.
6. Bake tarts 5 minutes more. Remove from oven and garnish with basil; serve warm or at room temperature. 

*Note I used Philadelphia Chive and Onion Cream Cheese instead of the goat cheese. Some adjustment to the milk might be needed in order to get the right consistancy.

(Recipe from Cuisine at home Issue No. 82 August 2010)

Double Crunch Honey Garlic Chicken Breasts

Prep time: 15 minutes
Cook time: 10-15 minutes
Total time: Aprox 1/2 hour
Yield: 4 servings
Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic (or more to taste)
• 1 cup honey
• 1/4 cup soy sauce (low sodium soy sauce is best)
• 1 tsp ground black pepper
• vegetable oil for frying

Cooking Directions

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.
3. Make an egg wash by whisking together the eggs and water. 
4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
5. Heat a skillet on the stove with about a half inch of vegetable oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
6. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice. 
7. To make the Honey Garlic Sauce:
8. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
9. Add the honey, soy sauce and black pepper.
10. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily. 

(Recipe from Rock Recipes)

Mushroom Sauce Baked Pork Chops

6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 can (10.75 oz) condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes

1. Preheat oven to 350 degrees F. Butter a 2 quart baking dish.

2. Rub pork chops with salt, pepper and garlic powder. Melt butter in a skillet over medium-high heat, add chops and brown on both sides. Remove from skillet. Place onions in skillet and cook until browned. Pour in mushroom soup and mile; stir until blended. Remove from heat and set aside.

3. Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.

4. Bake, covered, for 30 minutes in the preheated oven. Uncover and bake 30 minutes more, or until potatoes are tender.

Roasted Smashed Potatoes

2 pounds small red potatoes (or red and yellow)
6 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme
Kosher salt and pepper

1. Adjust oven racks to top and lowest position and heat oven to 500 degrees. Arrange potatoes on a rimmed baking sheet, pour 3/4 cup water into baking sheet, and wrap tightly with aluminum foil. Cook on lowest rack until paring knife or skewer slips in and out of potatoes easily (poke though foil to test, 25 to 30 minutes. Remove foil and cool for 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack for 15 minutes. Transfer potatoes to lowest rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

(From America's Test Kitchen)

Grilled Argentine Steaks with Chimichurri Sauce

Serves 6 to 8
The chimichurri sauce can be made up to 3 days in advance. Our preferred steak for this recipe is strip steak, also known as New York strip. A less expensive alternative is a boneless shell sirloin steak (or top sirloin steak). We prefer oak, but other types of wood chunks can be used. Flipping 3 times during cooking allows for even cooking and limits flare-ups. To substitute table salt for kosher salt, halve the amounts listed in the recipe.

Ingredients

Chimichurri Sauce

1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt(see note)
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Steak

1 tablespoon cornstarch
2 tablespoons kosher salt(see note)
4 boneless strip steaks, 1 1/2 inches thick (about 1 pound each) (see note)
4 (2-inch) unsoaked wood chunks(see note)
Ground black pepper

Instructions

1. FOR THE SAUCE: Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).

2. FOR THE STEAK: Combine cornstarch and salt in small bowl. Pat steaks dry with paper towels and place on wire rack set in rimmed baking sheet. Rub entire surface of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.

3. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange coals in single layer over entire surface of grill and, using tongs, place wood chunks directly on top of coals, spacing them evenly around perimeter of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape cooking grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds).

4. Season steaks with pepper. Place steaks on grill, cover, and cook until steaks begin to char, 2 to 3 minutes. Uncover grill, flip steaks, and cook on second side until beginning to char, 2 to 3 minutes. Flip again and cook first side until well charred, 2 to 3 minutes. Flip 1 last time and continue to cook until second side is well charred and instant-read thermometer inserted into center of steak registers 115 degrees for rare, about 2 minutes, or 120 degrees for medium-rare, about 4 minutes. Transfer to large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve, passing chimichurri sauce separately.

(From America's Test Kitchen)

White Russian Cupcakes

makes 12 cupcakes

1 1/4 cups all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

6 tablespoons butter, softened

1 large egg and 1 egg white

1 teaspoon vanilla extract

1/2 cup milk

1/8 cup Vodka

1/4 cup Kahlua, divided

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.

cupcake recipe adapted from How to Eat a Cupcake, Buttercream recipe from Baked Perfection

Kahlua Buttercream

1 stick of butter, softened

3 cups powdered sugar

pinch of salt

3 - 4 tablespoons Kahlua

Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

recipe from Baked Perfection