Kristen's Recipes

1 large egg

3 T. granulated sugar

1/2 tsp. finely grated fresh orange zest

1/2 tsp. fresh orange juice

1/2 C. whole-milk ricotta

1/3 C. all-purpose flour

1/8 tsp. salt

1 C. olive oil

Confectioners’ sugar for dusting

 

Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 T. of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Dust fritters with confectioners’ sugar and serve immediately.

15oz Pineapple Slices
1 packet lime-flavored j-ello

Boiling water

 

Drain syrup from pineapple and measure into saucepan. Add sufficient boiling water to make 1.5 C. liquid. Bring to boiling point, remove from stove and stir in jelly crystals until dissolved. Cool. Return pineapple slices to can pour cooled jelly into can around slices. Chill until firm. Run hot knife around sides of can and unmold onto serving plate. Serve sliced, with cream or ice cream.

1 cup chopped Hawaiian Vintage Chocolate

5 whole eggs

1 cup & 1 Tbs. sugar, in all

1 & 1/2 cup light karo syrup

1 T. molasses

1 tsp. cinnamon

1 Tbs. & 1 tsp. vanilla, in all

2 cups roasted pecan pieces

1 cup melted chocolate

1/3 cup heavy cream

 

Preheat the oven to 350 degrees F. Lay the chocolate pieces on the bottom of the pie shell. In a mixing bowl, whisk the whole eggs, 1 cup sugar, light karo syrup, molasses, cinnamon and 1 tablespoon vanilla together. Whisk until incorporated. Pour the mixture over the chocolate pieces. Top the filling with the pecan pieces. Bake for 30-45 minutes or until the center is firm to the touch. For the ganache: In a double boiler, slightly heat the melted chocolate. Remove from the heat and whisk in the cream. Remove the pie from the oven and allow to cool to room temperature. Spread the ganache over the top of the pie and allow to set for 10 minutes under refrigeration. Garnish  the pie with whipped cream.

 

2 egg yolks

1/2 tsp. salt

4 T. sugar

1 tsp. cream

1 tsp. butter 1 C. flour

1/2 tsp. almond extract

 

Beat eggs with salt. Add sugar, cream, butter, and flavoring. Add flour, mix well and turn out on floured board. Knead until smooth and firm Proceed to cut and fry in hot fat until light brown.

 

 

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14 oz. bittersweet chocolate
2 T. unsalted butter
4 eggs, separated
3/4 C. powdered sugar
1/4 C. raspberry liqueur
pinch vanilla extract

6 oz. bittersweet chocolate
3/4 C. heavy cream

 

For the crust, grind cookies in the food processor until finely ground. Add sugar and mix. Add the melted butter and mix well to incorporate. Press the crumbs into a well greased 9 inch removable bottom flan pan. Refrigerate at least 30 minutes. Place chocolate and butter in a bowl and melt over a water bath. Place egg yolks, sugar, liqueur, and extract in a metal bowl and cook over a water bath while whisking. Cook until the mixture is thick and resembles softly whipped cream. Remove the crust from the refrigerator and paint the bottom of the crust with about 2 oz. of the melted chocolate. When the chocolate and egg mixture is about the same temperature fold the chocolate into the egg mixture using broad strokes. In a clean mixer place egg whites and whip until whites hold a soft peak. Fold the egg whites into the chocolate mixture using broad strokes. Pour into crust and refrigerate for 1 hour.  For the ganache, place the chocolate in a food processor and break pulse and break the pieces up a bit. Place cream in a pan and heat until the cream comes to a boil. Pour cream over chocolate and process until the chocolate is smooth. Let cool for about 5 minutes. Pour ganache over the top of the tart if you like at this point you can top with fresh berries. Refrigerate at least 1 more hour. Serve cold with whipped cream.

 

6 slices proscuitto, very thin and trimmed of excess fat

1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges

1/2 C. (3 ounces) blue cheese, crumbled (about 1/2 C.)

2 T. light cream

1/2 tsp. thyme, finely chopped

Freshly ground black pepper

 

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet and roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened. Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

1/2 C. blanched whole almonds

2 T. almond oil or extra-virgin olive oil

4 ounces fresh goat cheese, room temperature

4 ounces fresh ricotta cheese

Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries

3 T. wildflower or orange-blossom honey

Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.

1/2 C. blueberries

1/2 C. blackberries

1/2 C. raspberries

12 fresh or frozen sweet cherries

2 rip nectarines, cut into bite-size pieces

1 C. white wine or apple juice

1 T. sambuca (anise liqueur) or 2 tsp. pure brandy extract

 

Combine all ingredients in mixing bowl.  Toss gently.  Cover and refrigerate 2 to 4 hours.  Serve in wineglasses or compote dishes.

 

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1/2 lb. unsalted butter

1 T. instant espresso powder

3/4 C. granulated sugar

3/4 C. dark cocoa powder

6 eggs, slightly beaten

2 C. toasted ground pecans

1/4 C. dark rum

1/2 tsp. cinnamon

1/2 C. confectioners’ sugar

Freshly whipped cream, for garnish

Fresh mint sprigs, for garnish

 

In a metal bowl set over a pan of simmering water, heat the chocolate, butter, and espresso powder until melted. Remove the bowl from the heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well. Stir in the rum and cinnamon. Pour the batter into a well-greased 9″ cake pan. Bake in a standard oven at 350° or in a convection oven at 325° for 25 to 30 minutes, or until a knife inserted into the center of the torte comes out clean. Cool 5 to 10 minutes, then turn the torte onto a plate and let cool completely. Dust the torte with the confectioners’ sugar. To serve, cut the torte into slices and top each slice with a dollop of freshly whipped cream and a sprig of fresh mint.

 

1 1/2 cups whole raw almonds

3 1/3 cups sugar

1 1/2 cups (3/4 lb.) butter

1/4 cup light corn syrup

1/2 teaspoon salts

1 tablespoon vanilla

12 ounces bittersweet or semisweet chocolate, finely chopped

 

Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.  In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes. Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes. Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes). To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.

 

Serving Size: 1 ounce

Calories: 158

Fat: 9.4g

Fiber: .4g

 

 

3 packages cream cheese, softened

1 ¼ cups sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

½ cup Hershey’s Cocoa

2 tablespoons all-purpose flour

3 eggs

Quick Chocolate Drizzle (recipe follows)

 

Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.  Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

 

Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan.  Makes 1 (9-inch) crust. (I didn’t have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren’t as thick. Also it doesn’t take quite as much time to cook either.)

 

Quick Chocolate Drizzle: Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.  Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

 

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3 C. sugar

1-1/2 tsp. vanilla extract

1/2 tsp. lemon extract

6 eggs

3 C. all-purpose flour

1/4 tsp. baking soda

1 C. (8 oz.) sour cream

3 C. fresh or frozen blueberries

Confectioners’ sugar

 

Sauce:

1 C. sugar

1/4 C. cornstarch

1/2 C. cranberry juice concentrate

6 C. fresh or frozen blueberries

 

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.  Spoon into two greased and waxed paper-lined 9 in. X 5 in. X 3 in. loaf pans. Bake at 350 F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar. In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

 

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2 T. sugar

1/2 C. vegetable shortening

2/3 C. 2-percent milk

4 pints fresh blackberries or blueberries (frozen can be used), rinsed

3/4 C. sugar

1/2 C. water

4 T. (1/2 stick) butter, cut into pieces

2 T. cornstarch dissolved in 1/4 C. water

 

In a medium bowl, mix together the flour and sugar.  Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the milk until mixture forms a soft dough. Using 1 T. of dough for each dumpling, roll into 24 balls (you may get more) and place on a baking sheet. In a large, deep skillet, toss the berries with sugar, water and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and cook for 5 minutes. Stir in the cornstarch mixture and cook until the juices thicken, about 1 to 2 minutes. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are puffed and cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

 

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2/3 C. butter

5 eggs

2 T. sugar

2 T. all-purpose flour

Raspberry Sauce:

2 C. fresh/frozen whole, unsweetened raspberries

1 3/4 C. water

1/4 C. sugar

4 tsp. cornstarch

1 T. water

Whipped cream

Whole, fresh raspberries to garnish

 

Line bottom of a 9″ springform pan with parchment paper; set aside. Place chocolate and butter in top of a double boiler.  Bring water to a boil; reduce heat and stir chocolate until melted. In a large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed for 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400 for 15 minutes (will NOT be set in the middle).  Chill. For the sauce, combine raspberries, 1 3/4 C water, and sugar in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Put through a sieve; discard seeds. Add water if needed to make 2 C. juice. Combine cornstarch and 1 T. water in a small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. To serve, spoon about 2 T. sauce on dessert plate, place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 C. sauce)

 

1 super moist spice cake mix

1/3 C. Canola oil

1/3 C. water

1/2 C. sour cream

2 large eggs

1 C. coarsely chopped walnuts

Nonstick cooking spray

 

Place bananas in large bowl and mash or beat with electric mixer. Add cake mix, oil, water, sour cream and eggs to the bananas. Beat with electric mixer until blended and smooth. Stir in walnuts. Spray mini loaf pans with nonstick cooking spray. Fill each with 3/4 C. batter. Bake in a preheated 350-degree oven for 40 to 45 minutes.

 

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3 Meyer lemons

6 eggs

1/2 cup milk

4-1/2 teaspoons sugar, plus extra for cups

2 tablespoons flour

1 tablespoon butter

2 tablespoons sugar

Cream of tartar

Powdered sugar

Preheat oven to 400°F.  Grate the lemons finely. Measure two     tablespoons of zest and set aside. Discard the rest of the zest. Juice the lemons and strain. Measure the juice and reduce by half on the stovetop or in the microwave. Set aside.  Separate the eggs, placing six yolks in a mixing bowl and five whites in the bowl of an electric mixer. Discard the extra white.  Place the milk in a small saucepan. Sift in the flour and sugar and whisk together. Place over a medium flame and whisk continuously till the mixture thickens and begins to bubble. Continue cooking and whisking another minute.  Remove from heat. Whisk yolks, then whisk small amounts of the milk mixture into the yolks until all has been incorporated. Scrape the mixture back into the pan, and whisk over the flame 3-4 minutes, till the mixture has thickened noticeably. Remove from the heat and beat in the butter. Be careful to whisk around the edge of the bottom of the pan. Turn the mixture back into the bowl that originally held the yolks.  Begin beating the whites on low. Using cold butter, butter 6 individual 8-ounce coffee cups, using your fingers to assure that the cups are evenly coated on the inside. Place a couple of tablespoons of sugar in one cup and rotate the cup above the next cup to insure the inside is completely sugared all the way to the top, as the excess sugar falls into the second cup.  Continue to the sixth cup, saving any of the excess sugar.  Turn the beater up to medium. As soon as peaks begin to form, add two tablespoons of sugar, being sure to avoid the side of the bowl or the whisk.  As soon as soft peaks form, add a pinch of cream of tartar. Continue to beat till peaks are firm, but the whites retain some glossiness.  Add about a third of the whites to the soufflé base, and incorporate vigorously. Add half of the remaining whites and fold in gently, then repeat with the last of the whites. Divide the mixture equally among the six soufflé cups, and gently level the tops. Sprinkle the reserved, reduced juice on top of the soufflés, and bake on a sheet pan till done, about 15 minutes. The tops of the soufflés should be firm and just beginning to brown. Remove the pan of soufflés from the oven, dust with powdered sugar, place on saucers and serve immediately with wild huckleberry sauce.

Wild Huckleberry Sauce

1-1/4 cups sugar

1 cup water

1 lemon

Combine the sugar and water in a small saucepan. Heat slowly, stirring, to dissolve the sugar.  Using a vegetable peeler, peel three strips of zest from the lemon and add to the sugar syrup. Bring to a boil and boil five minutes. Remove from the heat and let cool. Transfer to a storage container, cover and refrigerate. Extra syrup can be kept refrigerated for a month.

3 cups huckleberries

1 cup sugar syrup

Place the huckleberries and syrup in a saucepan and bring to a simmer.  Simmer until the huckleberries are soft, and remove from the heat.  Let cool slightly, then puree in a blender. Pass through a chinois, pressing on the berries to extract as much liquid as possible. Add a squeeze of lemon juice.  If the sauce is too thin, wipe out the saucepan, return the sauce to the saucepan and reduce slightly. If it is too thick, add some additional sugar syrup. Extra sauce can be kept refrigerated for a month.

2 C. cooked pumpkin

½ C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

1 T. plus one tsp. granulated sugar

2 large eggs

Extra flour, if needed

Vegetable oil, for frying

 

Option 1 – Sweet (traditional version):

1 tsp. ground cinnamon

1 tsp. granulated sugar

Cinnamon sugar, for dusting

 

Option 2 – Sweet and spicy:

1 tsp. ground cinnamon

2 T. minced cilantro (a.k.a. fresh coriander)

Juice of one lemon

1 T. mango chutney

1 green chili, minced

 

Option 3 – Savory:

2 tsp. roasted garlic paste

Handful chopped fresh herbs of your choosing (I used basil, oregano and marjoram)

Pinch of salt

 

Using a food processor, blend together the pumpkin, flour, salt, baking powder and sugar. Add the eggs and blend until the mixture forms a thick batter that is firm enough to hold its shape when scooped up with a spoon. If the batter is too soft, add some additional flour. At this point, you can follow one of the options above, or divide your batter into twos or threes and make several different types of fritters. Just mix in the ingredients listed under the option of your choice, reducing the quantities as appropriate if you are dividing up your batter. Heat the oil in a fry pan over medium heat. Then, drop heaped T. of the batter into the pan, leaving a bit of space between each fritter. Fry the fritters in batches until they are firm and golden on their undersides. Carefully flip over and fry on other side. The fritters are done if you can press them and they spring back, and no batter squishes out from the sides. Serve fresh from the fry pan, or cover the fritters that are ready with a clean tea towel as you prepare the subsequent batches. Or, if are cooking other items to accompany the fritters, keep the fritters warm in a 100°C (210°F) oven. If you made option 1, dust your fritters with some cinnamon-sugar. Garnish the other options as you please! I roasted the pumpkin I used in this recipe, but you could also boil it. If you do boil the pumpkin, ensure it is very dry before you begin making the batter. Note, too, that the possibilities of how to modify your pumpkin fritters are pretty endless. You could add some currants to the sweet fritter, for example, or maybe make a savory one with zucchini (shredded, salted and well-drained) and crumbled feta. Depending on your additions, you may need to blend in extra flour to thicken the batter, or milk to thin it.

 

 

Yield:

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Fiber:

 

Cake ingredients:
1 cup unsalted butter (softened)
2 eggs
1 1/2 white sugar
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups of white flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Frosting ingredients
1/4 cup unsalted butter (softened)
1/4 soft cream cheese 1/2 cup milk
1 teaspoon vanilla
3/4 cup powdered sugar
1 tablespoon rum or bourbon (if desired)
1/2 cup chopped pecans or walnuts (if desired)

Preheat oven to 350 degrees F and grease a Bundt pan. In a large mixing bowl, cream together butter, sugar, vanilla and eggs well (use an electric mixer/stand mixer). In a small bowl, combine food coloring and cocoa. Add cocoa mixture to butter mixture and mix well. Separately add the buttermilk and flour to the butter mixture in small batches, mixing well after each addition. Gently fold in the baking soda and vinegar. Pour batter into greased Bundt pan. Bake for 45 minutes or until toothpick comes out clean. Let cake cool for 20-30 minutes and then invert onto a cake platter. To prepare frosting: Mix butter, cream cheese and sugar well. Then add milk and remaining ingredients (except nuts if using). Pour frosting over Bundt cake and top with nuts if desired.

1 one-inch piece fresh ginger, sliced

2 T. sugar

1 lemon zested

2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work

1 pint French vanilla bean ice cream

Ground cinnamon, for garnish

1 C. fresh blueberries

In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert C. or ice cream dishes. Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

 

 

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