From Cuisinart site.
1 package of active dry yeast
3 cups (375g) unbleached, all-purpose bread flour
2 eggs
4 heaping tablespoons sugar
1 teaspoon vanilla
4 tablespoons oil
1 teaspoon salt
1/2 cup (125ml) warm (105-110°F) water
1 egg mixed with water for egg wash
handful of sesame or poppy seeds
Sprinkle yeast over water in a small bowl or cup, add sugar and watch it bubble, about five minutes.
Pour the above mixture into a food processor; add flour and then the rest of the ingredients. Mix and let it rise (It’s okay to cover and leave it in the food processor or remove it to a greased bowl and cover) for about an hour.
Punch down the dough (press pulse a few times) and let it rise again (about an hour).
Separate the dough into four pieces. Use three to make the main bread, and use the fourth piece to make a smaller braid that you’ll pinch into place on top of the main braid. Place the braided dough into a greased bread pan and cover. Let it rise another hour.
Paint with egg wash (egg and water whisked together). Sprinkle with sesame or poppy seeds.
Bake for 20-35 minutes in a 160 C fan oven.
Variations:
•For savory: Sauté’ finely chopped onion in olive oil. Roll onion in dough (No braiding with this version). Sprinkle some onion on top of egg wash (in place of sesame seeds) for an Onion Challah.
•For sweet:
Before separating into four pieces, knead about ½ cup raisins OR ½ cup chocolate chips into dough.
Wednesday, 14 December 2011
Sweet and sour chicken
(From Weber’s Real Grilling, 200)
Marinade:
1/2 cup rice wine vinegar
2 tablespoons canola oil
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 to 2 teaspoons hot chili garlic sauce
6 boneless, skinless chicken thighs, about 4 ounces each
1 plum tomato
4 large handfuls baby spinach leaves, about 12 ounces
1. To make the marinade. In a small bowl, whisk the marinade ingredients.
2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.
3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set is aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. (I used our wok on high heat.)
4. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
Marinade:
1/2 cup rice wine vinegar
2 tablespoons canola oil
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 to 2 teaspoons hot chili garlic sauce
6 boneless, skinless chicken thighs, about 4 ounces each
1 plum tomato
4 large handfuls baby spinach leaves, about 12 ounces
1. To make the marinade. In a small bowl, whisk the marinade ingredients.
2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.
3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set is aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. (I used our wok on high heat.)
4. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
Tuesday, 9 August 2011
Caramel popcorn
Seriously more-ish
Popcorn
1/4 c vegetable oil
1/2 cup popping corn
Caramel
125g butter, chopped
3/4 cup white sugar
2 tablespoons honey
1 cup pecans, roughly chopped (optional)
Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.
Popcorn
1/4 c vegetable oil
1/2 cup popping corn
Caramel
125g butter, chopped
3/4 cup white sugar
2 tablespoons honey
1 cup pecans, roughly chopped (optional)
Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.
Baked Oatmeal
Want to make this someday...
Serves: 6 generously, or 12 as part of a larger brunch spread
Ingredients
2 cups / 7 oz / 200 g rolled oats
1/2 cup / 2 oz / 60 g walnut pieces, toasted (see page 219) and chopped
1/3 cup / 2 oz / 60 g natural cane sugar or maple syrup, plus more for serving
1 teaspoon aluminum-free baking powder
11/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups / 475 ml milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch / 1cm pieces
11/2 cups / 6.5 oz / 185 g huckleberries, blueberries, or mixed berries
Instructions
Preheat the oven to 375F / 190C with a rack in the top third of the oven. Generously butter the inside of an 8-inch / 20cm square baking dish.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
Serves: 6 generously, or 12 as part of a larger brunch spread
Ingredients
2 cups / 7 oz / 200 g rolled oats
1/2 cup / 2 oz / 60 g walnut pieces, toasted (see page 219) and chopped
1/3 cup / 2 oz / 60 g natural cane sugar or maple syrup, plus more for serving
1 teaspoon aluminum-free baking powder
11/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups / 475 ml milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch / 1cm pieces
11/2 cups / 6.5 oz / 185 g huckleberries, blueberries, or mixed berries
Instructions
Preheat the oven to 375F / 190C with a rack in the top third of the oven. Generously butter the inside of an 8-inch / 20cm square baking dish.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
Chocolate flapjacks
Need to try making these with B, the local chocoholic.
350g Unsalted Butter
3 tbsp Golden Syrup
175g Light Soft Brown Sugar
175g Light Muscovado Sugar
450g Rolled or Porridge Oats
6 tbsps Green and Black's Cocoa Powder
Preheat the oven to 140C/275F/Gas Mark 2. Use a 17 x 28cm baking tray or roasting tin.
Butter the baking tray.
Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa.
Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist.
Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray.
Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oats. Equally tasty is 1 tablespoon of sesame seeds, but you will also need a handful of extra oats because the seeds will make the flapjacks oily.
350g Unsalted Butter
3 tbsp Golden Syrup
175g Light Soft Brown Sugar
175g Light Muscovado Sugar
450g Rolled or Porridge Oats
6 tbsps Green and Black's Cocoa Powder
Preheat the oven to 140C/275F/Gas Mark 2. Use a 17 x 28cm baking tray or roasting tin.
Butter the baking tray.
Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa.
Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist.
Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray.
Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oats. Equally tasty is 1 tablespoon of sesame seeds, but you will also need a handful of extra oats because the seeds will make the flapjacks oily.
Banana Oat Muffins
These were really good.
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Wednesday, 2 February 2011
Irish brown soda bread
So fast and easy. Nice to serve fresh with soups. This makes 4 small loaves, so you can halve or quarter it, depending on how much you want to make.
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk (or plain yogurt)
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes.
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk (or plain yogurt)
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes.
Potatoes au gratin
This is an easy version of potatoes au gratin. I made them in a large cake pan so it was just a thin layer of potatoes and they were very crispy. Yum.
4 large potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
4 large potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Katie Morag's porridgies
This is a recipe from the Katie Morag books - I recently read all of them to my 3-year-old. This is a great recipe to make with kids as it's easy and not too messy, and no eggs so they can taste it all.
These are really yummy and more-ish - they are essentially flapjacks or chewy oatmeal squares. In the back of my mind I want to try to make a slightly healthier version... when I get the time.
100g / 4oz butter
75g / 3oz soft brown sugar
30ml / 2 tablespoons golden syrup (or light corn syrup)
200g / 8oz rolled oats (porridge oats)
pinch of salt
Melt butter in a large pan over a low heat. Add sugar and syrup and salt. Mix well.
Stir in rolled oats. Mix very well. Spread mixture evenly in tray with palette knife.
Bake at 160C fan for 25-35 minutes, until golden brown. Take out of oven. Let cool. Cut into squares and store in airtight container.
These are really yummy and more-ish - they are essentially flapjacks or chewy oatmeal squares. In the back of my mind I want to try to make a slightly healthier version... when I get the time.
100g / 4oz butter
75g / 3oz soft brown sugar
30ml / 2 tablespoons golden syrup (or light corn syrup)
200g / 8oz rolled oats (porridge oats)
pinch of salt
Melt butter in a large pan over a low heat. Add sugar and syrup and salt. Mix well.
Stir in rolled oats. Mix very well. Spread mixture evenly in tray with palette knife.
Bake at 160C fan for 25-35 minutes, until golden brown. Take out of oven. Let cool. Cut into squares and store in airtight container.
Fish pie
My family got really sick of grilled trout so this is what I did with it last night. Yum. Easier than I thought fish pie would be. Can use onions or shallots instead of leeks, and garlic is always welcome in that mixture.
600g trout skinless and boneless
400ml milk
1 bay leaf
A few black peppercorns
3 leeks finely sliced
1 tbsp olive oil
5 large potatoes
Milk and butter for mashed potatoes
Flat leaf parsley
50g Butter
50g Flour
4 tbsp parmesan
1. Lightly poach 600g of skinless and boneless trout fillet in 400ml of milk (can add 1 bay leaf and some peppercorns, then strain before making sauce).
2. Meanwhile saute chopped leeks (or onion and/or garlic) in 1 tbsp of olive oil
3. Drain the trout and use the poaching milk to make a white sauce with 50g butter and 50g flour
4.Combine the flaked fish with the leeks, white sauce and 2 tbsp of chopped parsley and season
5. Place in an ovenproof dish and cover with potatoes, mashed with butter and milk.
6. Sprinkle with parmesan cheese and cook in a hot oven (160C fan) for 20 minutes.
600g trout skinless and boneless
400ml milk
1 bay leaf
A few black peppercorns
3 leeks finely sliced
1 tbsp olive oil
5 large potatoes
Milk and butter for mashed potatoes
Flat leaf parsley
50g Butter
50g Flour
4 tbsp parmesan
1. Lightly poach 600g of skinless and boneless trout fillet in 400ml of milk (can add 1 bay leaf and some peppercorns, then strain before making sauce).
2. Meanwhile saute chopped leeks (or onion and/or garlic) in 1 tbsp of olive oil
3. Drain the trout and use the poaching milk to make a white sauce with 50g butter and 50g flour
4.Combine the flaked fish with the leeks, white sauce and 2 tbsp of chopped parsley and season
5. Place in an ovenproof dish and cover with potatoes, mashed with butter and milk.
6. Sprinkle with parmesan cheese and cook in a hot oven (160C fan) for 20 minutes.
Oatmeal quick bread
This is a nice moist loaf and healthy-ish too. I have never whizzed the oatmeal and it's turned out fine, but I should probably try that at least once for comparison.
1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons honey
1 tablespoon vegetable oil
1 cup milk
Preheat oven to 450 degrees F (230 degrees C/200C fan).
Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet. (Or place in an oiled loaf pan - but it will be a small loaf).
Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons honey
1 tablespoon vegetable oil
1 cup milk
Preheat oven to 450 degrees F (230 degrees C/200C fan).
Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet. (Or place in an oiled loaf pan - but it will be a small loaf).
Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Broccoli mascarpone soup
This is a great, simple recipe which can also serve as the basis for just about any veg soup - instead of broccoli, use cauliflower, or a mix of both, or even butternut squash.
I usually use Philly cream cheese instead of mascarpone cause that's what I have around. Also usually use onion instead of shallots, and sometimes garlic too. Cayenne pepper and chives also optional, or can use some italian seasonings (basil, thyme etc).
3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives
Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
I usually use Philly cream cheese instead of mascarpone cause that's what I have around. Also usually use onion instead of shallots, and sometimes garlic too. Cayenne pepper and chives also optional, or can use some italian seasonings (basil, thyme etc).
3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives
Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Cherry topping for cheesecake
I recently made a Maida Heatter Longchamps' cheesecake (next time: less crust and cook for less time) but the topping was fab. Also really good over yogurt.
2/3 cup tawny port or other sweet red wine (can be replaced with a couple Tbsp water)
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
1 vanilla bean split in two (can be omitted or replaced with 1/2 tsp vanilla extract)
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
To prepare topping, combine port, 1/2 cup sugar, cherries, and vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
2/3 cup tawny port or other sweet red wine (can be replaced with a couple Tbsp water)
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
1 vanilla bean split in two (can be omitted or replaced with 1/2 tsp vanilla extract)
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
To prepare topping, combine port, 1/2 cup sugar, cherries, and vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
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