Key Lime Pie
Crust
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Filling
4 large egg white + 4 yolks
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 (14 oz) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
1/4 teaspoon salt
To make the crust, in a medium mixing bowl, stir together graham cracker crumbs, melted butter and 3 tablespoons sugar until well combined; press evenly into a 9-inch pie dish. Bake for 8-10 minutes or until golden brown.
To make the filling, in a large mixing bowl, using a mixer on high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in 1/4 cup sugar until stiff peaks form. In an additional large mixing bowl, beat yolks, sweetened condensed milk, lime juice, lime zest, vanilla and salt until well combined - about 1-2 minutes. Fold egg whites into lime filling until combined.
Place filling into pie crust. Bake 18-20 minutes or until light golden brown on top and filling is set. Cool a wire rack for an hour before chilling completely in the refrigerator.
Makes 8-10 servings
*Next time I make this, I’ll probably make it in a springform pan. The texture is very light and fluffy.
Sunday, July 11, 2010
Cheesecake S'more Bars
S'mores Cheesecake Bars
Ingredients:
For the crust:
2 cup graham cracker crumbs
2 tbsp. sugar
8 tbsp. unsalted butter, melted
For the cheesecake:
8 oz. bittersweet or semisweet chocolate, finely chopped
12 oz. cream cheese, at room temperature
1/2 cup sour cream
1 cup marshmallow cream
4 tsp. cocoa powder
1 1/2 tsp. vanilla extract
2 large eggs
For the topping:
3 cups mini marshmallows
Milk chocolate chips, melted (optional)
Directions:
To make the crust, preheat the oven to 350˚ F. Line an 9x13 baking pan with foil; spray lightly with cooking spray. Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.
To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.) Remove from the oven.
Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.
Ingredients:
For the crust:
2 cup graham cracker crumbs
2 tbsp. sugar
8 tbsp. unsalted butter, melted
For the cheesecake:
8 oz. bittersweet or semisweet chocolate, finely chopped
12 oz. cream cheese, at room temperature
1/2 cup sour cream
1 cup marshmallow cream
4 tsp. cocoa powder
1 1/2 tsp. vanilla extract
2 large eggs
For the topping:
3 cups mini marshmallows
Milk chocolate chips, melted (optional)
Directions:
To make the crust, preheat the oven to 350˚ F. Line an 9x13 baking pan with foil; spray lightly with cooking spray. Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.
To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.) Remove from the oven.
Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.
Shrimp Fried Rice
Shrimp Fried Rice
Ingredients:
1 lb. raw or frozen shrimp, peeled and deveined,
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. cornstarch
2 tbsp. sesame oil, divided
3 eggs
2 stalks green onions, minced
2 cups leftover rice
¾ cup frozen peas and carrots, corn and green beans (or any combo of these veggies)
1-2 tbsp. soy sauce
Few drops sesame oil
Directions: In a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well. Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through. Remove to a plate and set aside. Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp, getting out as much of the eggs as possible to leave the pan fairly clean. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface. Drizzle the soy sauce all over the rice, and toss again. Add the peas, carrots, corn and green beans to the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
Ingredients:
1 lb. raw or frozen shrimp, peeled and deveined,
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. cornstarch
2 tbsp. sesame oil, divided
3 eggs
2 stalks green onions, minced
2 cups leftover rice
¾ cup frozen peas and carrots, corn and green beans (or any combo of these veggies)
1-2 tbsp. soy sauce
Few drops sesame oil
Directions: In a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well. Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through. Remove to a plate and set aside. Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp, getting out as much of the eggs as possible to leave the pan fairly clean. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface. Drizzle the soy sauce all over the rice, and toss again. Add the peas, carrots, corn and green beans to the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
Crispy Baked Chicken with Citrus Teriyaki Sauce
Crispy Baked Chicken with Citrus Teriyaki Sauce
Ingredients:
For the sauce:
3 tbsp. soy sauce
3 tbsp. orange juice
1 tbsp. water
3 tbsp. sugar
3 tbsp. mirin
For the chicken:
½ cup all-purpose flour
½ tsp. garlic salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Directions:
To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic salt, and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces.
Bake for 20-25 minutes, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki drizzled on top.
Ingredients:
For the sauce:
3 tbsp. soy sauce
3 tbsp. orange juice
1 tbsp. water
3 tbsp. sugar
3 tbsp. mirin
For the chicken:
½ cup all-purpose flour
½ tsp. garlic salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Directions:
To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic salt, and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces.
Bake for 20-25 minutes, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki drizzled on top.
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