Cherry-Almond Coffeecake

1 cup sugar
1/2 cup unsalted butter; room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 21 ounce can cherry pie filling
1/2 cup sliced almonds

Preheat oven to 350 degrees.  Butter 10-inch-diameter springform pan.

Beat sugar and butter in large bowl until light.  Add eggs, vanilla extract and almond extract and beat well.  Sift flour, baking powder, baking soda and salt into medium bowl.  Mix half of dry ingredients into butter
mixture.  Mix in sour cream, then remaining dry ingredients.

Pour 2/3 of batter (about 2 cups) into prepared pan.  Drop pie filling by tablespoons evenly over batter.  Drop remaining batter by spoonfuls over pie filling.  Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds.  Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes.  Cool in pan on rack.  (Can be prepared 1 day ahead.  Cover with foil and store at room temperature.)  Cut around sides of pan.  Remove pan.

Source:  White Rose Inn  Emporia, Kansas

12 servings

Flavored Ice Cubes

1 bunch mint
1 bunch basil
1 bunch flowering thyme
1 package edible flowers
3  orange slices; quartered
  Zest of 1 lemon
8 ounces watermelon puree
8 ounces strawberry puree
8 ounces fresh lemonade
8 ounces iced coffee

Place the mint, basil, thyme, edible flowers, orange wheels, and lemon zest intermittently in the compartments of ice trays.  Fill compartments with watermelon puree, strawberry puree, fresh lemonade, and iced coffee in any arrangement you like.  Place in the freezer until frozen.

When ready, use to garnish the beverage of your liking and enjoy.

Source:  Sara Moulton

Roasted Salmon

1 5 ounce salmon filet with skin
1 teaspoon extra-virgin olive oil; plus additional,
  Salt; to taste
  Freshly-ground black pepper; to taste
1/2 tablespoon fresh chives; chopped
1/2 tablespoon fresh tarragon leaves; (optional)

Preheat oven to 425 degrees.

Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin-side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes.

Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate.  Discard skin, then drizzle salmon with oil and sprinkle with herbs.

Source:  Sara Moulton

1 serving

Chocolate Almond Cheesecake

Crust

3 tablespoons Unsalted butter; softened
3 tablespoons Sugar
1  Egg yolk
1 cup Bleached all-purpose flour
1/4 teaspoon Baking powder
1/8 teaspoon Salt
1/2 cup sliced or slivered almonds; finely chopped

In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.

In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula.  The mixture will be crumbly.

Set a rack at the middle level of the oven and preheat to 350 degrees. Butter and line with parchment a 9-inch springform pan.

Place mixture in the prepared pan.  Pat it down evenly and firmly to cover the pan bottom.  Bake for about 15 to 20 minutes, until the dough is golden and baked through.

Lower the oven temperature to 325 degrees.

Filling

1 1/2 pounds Cream cheese
3/4 cup Sugar
8 ounces Bittersweet chocolate; melted
2 teaspoons Vanilla extract
2 teaspoons Almond extract
4  Eggs
1/2 cup slivered almonds; toasted & chopped

To make the filling, you mixer should always be set on the lowest speed. Use the paddle attachment, if your mixer has one, to beat the cream cheese smooth, no more than 30 seconds.  Stop the mixer and scrape the bowl and beater.  Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape.  Add the melted chocolate; mix only until absorbed, no more than 30 seconds.  Add the vanilla and almond extracts and mix.  Add the eggs, one at a time, mixing only until each is absorbed.  Stop and scrape after each addition.

Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides.  Pour the filling into the prepared pan over the crust.  Sprinkle the chopped almonds evenly on top of the filling.  Place the pan in a jelly-roll or roasting pan and pour warm water into the jelly-roll pan to a depth of 1/2-inch.

Bake the cheesecake for about 65 minutes, or until lightly colored and firm except for the very center.  Remove from the pan of hot water.

Remove the foil and cool completely on a rack.  Wrap the cheesecake and chill overnight before unmolding.

Serve in wedges.

Source:  Nick Malgieri

12 servings

Catfish Substitution

mahi-mahi (leaner)

or

grouper (leaner)

or

pike

or 

whitefish can be substituted for catfish.

Carp Substitution

buffalofish

or

bluefish (flakier)

or

perch

or bass can be substituted for carp.

Cabbage Wedges

1 small head green cabbage; cut into 6 wedges
1 tablespoon sugar
3 tablespoon white vinegar
1 tablespoon onion; finely chopped
1/4 teaspoon salt
3/4 teaspoon celery seed

Heat 1″ salted water (1/2 teaspoon salt to 1 cup water) to boiling in 10″ skillet. Add cabbage.  Cover and heat to boiling; reduce heat. Simmer until crisp-tender, 15 to 20 minutes.

Remove to serving platter with slotted spoon.  Heat remaining ingredients to boiling water in small sauce pan, stirring occasionally.  Pour sauce over cabbage wedges.

Food Exchanges per serving: 1 vegetable

By:  Betty Crocker’s New American Cookbook

6 servings

Broccoli with Herbed Mushrooms

1 pound broccoli
4 ounces mushrooms; sliced
1/2 teaspoon instant beef bouillon
1 teaspoon dried thyme leaves
2 tablespoon butter

Cut broccoli stalks lengthwise into thin spears. Place steamer basket in 1/2″ water in saucepan or skillet (water should not touch the bottom of basket).  Place broccoli in basket.  Cover tightly and heat to boiling;
reduce heat. Steam until tender, about 15 minutes.

Cook and stir mushrooms, bouillion, and thyme  in margaine until mushrooms are hot, about 3 minutes.  Toss with broccoli.

Food Exchanges per serving: 1 vegetable + 1 fat

By:  Betty Crocker’s New American Cooking

4 servings

Mise en Place

A favorite way to prepare to cook comes straight from the kitchens of France and can be adapted to any recipe.

“Mise en place” refers to the advance preparation of a dish’s ingredients; all should be measured, chopped, diced, or sliced according to recipe instructions before you begin.

Cashew Asparagus

1/4 cup cashews
4 tablespoons butter
1 lb asparagus; rinsed trimmed
2 tablespoon water

In a large saucepan cook cashew nuts in 2 tablespoon butter over moderate heat, stirring, for 2 minutes and transfer them with slotted spoon to paper towels to drain.

Add to the pan the remaining 2 tablespoons of butter and the asparagus over high heat for 1 minute. Add 2 tablespoons water and cook covered for 3-4 minutes or until asparagus is tender.

Transfer the asparagus with slotted spatula to a heated serving dish and spatula to a heated serving dish and spinkle with the nuts.

By:  Simply Simpatico,  A Taste of New Mexico

4 servings