Thursday February 02nd, 2012

Smoky Black Bean and Butternut Squash Chili

Do you have chili on the brain? With the Superbowl fast approaching it is hard to avoid visions of steaming bowls of chili, spicy chicken wings, and cold beer. We are fair weather football fans, tuning in only once a year for the big game. But when we do watch we go all the way! Dips are made, chili is simmered, and beer is chilled. Everything is in place for an evening of cheering from the couch and generally celebrating. It is the beginning of February and we are ready for a party again.

Continued after the jump »

 

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Thursday February 18th, 2010

Smoke Ale Chili

Smoke Ale Chili

Beer is an awesome secret ingredient. Whether you are braising short ribs, grilling chicken, or simmering a batch of chili, the hoppy nuanced undertones of beer will elevate a dish to a new level of flavor. On yet another weekend characterized by blowing snow and cold temperatures, Mr. B and I set out to simmer our way to happiness by cooking a large batch of hearty chili. To kickoff the flavors, Mr. B pulled out his latest Rouge brewery find, a bottle of Smoke Ale. Dark, complex, and with a noticeable background of smoke, this ale created an excellent foundation for a robust chili.

Smoke Ale Chili

For additional flavor inspiration, I turned to two rising food bloggers, Nishta of Blue Jean Gourmet and Kate of Savour Fare. (Kate was recently nominated for a Bloggie for Best New Blog, a HUGE honor. I have my fingers crossed for her!) Kate’s recipe uses a slow cooker but I set my stove to a very low simmer and let the chili cook for about six hours with excellent results.

Making Smoke Ale Chili

The wind blew, the snow flew, and by the time night fell our entire house was perfumed with a spicy tomato aroma. Curling up in front of the TV with a bowl of cheese topped chili, I wondered aloud why on earth we didn’t cook chili more often. When it comes to late winter comfort food- chili is perfection in a bowl!

Smoke Ale Chili (Printable Recipe)
Serves 8
Ingredients:
1 lb ground beef
1 Tablespoon olive oil
1 large onion, diced (about 3 cups)
2 14.5 oz cans fire roasted tomatoes
1 serrano pepper, seeded and finely diced
4 cloves garlic, minced
1 6 oz can tomato paste
1/2 lb Yellow Indian Woman Rancho Gordo Beans, cooked (or 4 cups of canned beans)
3 green bell peppers, roasted, skins removed, and chopped
1 teaspoon chili powder
1 teaspoon ancho chili powder
1/2 teaspoon ground chipotle powder
1/2 teaspoon cumin
1/2 teaspoon epazote
1/2 teaspoon adobo seasoning (optional)
1 teaspoon ground black pepper
1 bay leaf
2 1/2 cups chicken broth (or leftover pot liquor from cooking the beans)
1 cup smokey beer, such as Rogue Smoke Ale
1 cup frozen corn kernels
Toppings
Sharp-flavored cheese, finely grated (I used Tilamook aged cheddar, a favorite cheese)
Avocado, diced
Sour cream
Fresh cilantro
Red onion, diced
Directions:
Place a large heavy pot with a lid over medium heat. Add the ground beef and cook, breaking it into small chunks, until the beef is browned, about 5 minutes. Remove the beef from the pot and set aside. Drain the fat from the pot, discard, and return the pot to the heat.
Add olive oil and onion to the pot. Cook until the onion is softened but not translucent, about 5 minutes. Add the serrano and garlic to the pot. Cook, stirring frequently for 2 minutes, or until the garlic is fragrant. Next add the tomato paste, and stir for one minute. Add the browned beef, beans and bell peppers, stirring well to combine.
Reduce the heat to medium-low, add all dry spices and the bay leaf, and stir well. Pour the chicken broth into the chili, stir, and heat with the lid off until the liquid reaches a gentle simmer. Reduce heat if necessary to maintain a very low simmer, cover the pot with the lid, and cook for 4 hours, stirring occasionally. The chili will thicken considerably. If it begins to stick to the bottom of the pot then the stove is too hot. Reduce the heat and stir in more chicken stock to prevent sticking.
After 4 hours, add the beer and frozen corn kernels to the chili. Stir well, and continue to gently simmer with the lid set ajar for 1-2 hours longer. Find the bay leaf in the chili, and discard it before serving.
Serve the chili topped with cheese, avocado, sour cream, cilantro, and red onions.

 

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Sunday February 14th, 2010

A Mezze Feast

Mezze

The official line: The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.
When the challenge was thrown down to create a mezze (an assortment of small plates), my mind raced off in a million directions, thrilled with the possibilities. Homemade pita bread and hummus from dried garbanzo beans were at the top of the list. Fresh pita is impossible to find in town and with my recent foray into bread baking for once the thought of working with dough didn’t scare me silly. A bag of dried garbanzo beans had been sitting slouched down in my pantry for over a year and begged to be used. Also, Mr. B and I managed to squeeze in a big-city run just before the mezze, where I stocked up on peppadew peppers, artichoke hearts, balsamic marinated cippolini onions, and the makings for dolmas and muhammara. The ingredients were pulled together, a sleepy snowy Saturday in February was selected, and we set out to create a mezze feast.

Making Pita Bread

The pita bread came together beautifully. A simple dough, of water, olive oil, and flour, it happily bubbled and rose into a large bowl of dough. Once rolled out and tossed into the hot oven the pita rounds puffed up like blowfish. It took several rounds of cooking to work through all of the dough but the reward of warm fresh pita was well worth the effort. I can’t wait to make this recipe again.

Pita and Hummus

Once soaked and cooked the garbanzo beans were whizzed in a food processor along with tahini, garlic, and lemon, creating a nutty thick dip. I had always wondered at the difference between hummus made with canned chickpeas versus dried chickpeas, hearing from many online that there was no discernible difference. When I tasted a spoonful of the hummus made with dried chickpeas, however, the improved texture of the hummus blew me away. It had the fluffy but smooth texture of the hummus from our favorite Lebanese restaurant- something I had never been able to recreate at home.

Greek Salad

Greek Dolmas

You have already heard about the dolmas, and the Greek salad, which added the necessary protein and vegetables to make this into a somewhat balanced meal. The delicious and addictive muhammara recipe is from Lebanese food blogger extraordinaire Olive Fig Grape. Together with the pita and hummus it all created a veritable feast.

Kozlovic Wine

Mr. B got into the spirit of the meal, lighting a fire in the fireplace, and pulling out a bottle of Kozlovic Malvazija wine. Our first encounter with a Croatian wine and the malvazijian grape, the Kozlovic had a beautiful golden honey color and a bright acidic aroma. If you are used to a fruit spectrum of flavor in white wines, the absence of fruit in this wine may surprise you. The Kozlovic paired quite well with the savory mezze dishes, providing a smooth and slightly bitter counterpoint to the richly flavored food.
Sitting by a fire, drinking wine and nibbling on a mezze feast is a wonderful way to spend a cold Saturday in February.
Pita Bread (Printable Recipe)
Adapted from Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid
Makes Approximately 16 pitas
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook
Ingredients:
2 teaspoons regular dry yeast
2.5 cups lukewarm water
5-6 cups all-purpose flour
1 Tablespoon table salt
2 Tablespoons olive oil
Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and about 1/4 inch thick (do not roll much thinner than 1/4 inch or the pita will become hard). Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn’t puff up, don’t worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.
Adapted from The New Book of Middle Eastern Food by Claudia Roden
Makes Approximately 3 cups
Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.
1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking)
2-2.5 lemons, juiced
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste)
Paprika
Olive Oil
Directions:
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the lemon juice, garlic, salt, and tahini, mix well. Adjust the seasonings to taste.
4. Transfer to a serving bowl, sprinkle paprika on top, and drizzle olive oil around the edge of the bowl.

 

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Friday February 05th, 2010

Mr. B’s Guacamole

Mr. B's Guacamole

Is it just me or does it seem like most men have a signature recipe? By ‘most men’ I actually mean ‘men who don’t cook frequently’. The non-cooking men in my life have a wild variety of signature dishes each one unique and worthy of a blog post. My grandfather is known for his grilled lamb chops, my father for his porcupine meatballs (which, thankfully, do not involve real porcupine), my brother for his Christmas fudge, and Mr. B for his guacamole. The fact that my husband’s specialty requires corn chips is not lost on me. Between his love for guacamole and my love for salsa we should have named the dog Tostito.
Like any good manly recipe, Mr. B’s guacamole has no set measurements. Relying on a handful of this and a pinch of that, the dip comes together through a blur of chopping, squeezing, and smashing (grunts are optional). Mr. B likes his guacamole so much that it rather pains him to have to share it with anyone else. This explains why when preparing the dip for guests it is necessary to start with at least five avocados and scale it up. The cook needs his fair share!

Mr. B's Guacamole

I have tasted an abundance of guacamoles and am happy to say that Mr. B makes a mean dip. He manages to achieve a spicy, tart, and addictively rich combination of ingredients that leaves us fighting for the last chip. The secret ingredient to Mr. B’s success? Olive oil. Now this is by no means authentic but a small drizzle of olive oil provides the liquid fat necessary to carry salt and spices seamlessly through the dish. Just a touch will give you a smooth and creamy background texture without annihilating all chunky bits of avocado. Since the Superbowl is the only football game he watches (yes, I thank my lucky stars) you can bet Mr. B will be counting out his avocados come Sunday!
Do you or the men in your life have a signature recipe? I’d love to hear about it!
Mr. B’s Guacamole (Printable Recipe)
Serves 4-6
As noted, adjust the quantities as you see fit. Guacamole should always be tweaked to match your individual tastes!
Ingredients:
4 avocados, sliced in half and pitted
1/4 cup finely diced red onion
1 serrano pepper, seeded and finely diced (use a jalapeño pepper if you don’t like spicy)
3 garlic cloves, minced
1/4 cup cilantro, chopped
2 small limes, juiced (or 1 large lime)
1/4 teaspoon epazote
1/4 teaspoon toasted onion powder (optional)
1 Tablespoon olive oil
Kosher salt
Freshly cracked pepper
Directions:
Scoop the flesh of the avocados into a medium bowl. Add the onion, serrano pepper, garlic, and cilantro. Use a fork and gently mash the ingredients until they are just combined, but still very chunky. Add the lime juice and olive oil and stir until walnut-sized chunks remain. Add salt and freshly cracked pepper to taste.
Note: If you are making this ahead of time, squeeze an extra bit of lime juice on the surface and press plastic wrap into the top of the dip. This will help prevent the avocados from oxidizing and turning an unappetizing shade of brown.

 

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Monday February 01st, 2010

Greek Dolmas

Greek Dolmas

The memory of tasting dolmas for the first time is vividly etched in my mind. Only seven years old, I found myself outside of Los Angeles at the famous Greek restaurant Papadakis Taverna. My parents and I were visiting my grandparents and for a special occasion they decided to take us out on the town. I was wearing a new dress with ruffles and shiny shoes, and felt thrilled to eat in a fancy restaurant. My grandfather told me that the owner was a famous football player, which only further increased my excitement. (I couldn’t have told you a thing about football, but seeing a celebrity of any sorts was fascinating.) When we walked in the door of the restaurant we were greeted with great fanfare and seated at a table covered with a long white tablecloth.

After a few minutes, a waiter placed a bucket on legs next to the table, which puzzled me to no end, until my Mom explained that it was to keep the wine cold. Noticing my interest, the waiter brought out a second bucket and put a bottle of sparkling cider in it for me, which I thought was the coolest thing I’d ever seen. When a plate of green cigar shaped food was placed on the table I was puzzled yet again. My mom told me that the green shapes were dolmas. She cut one in half so I could see that it had rice and lamb inside. I asked about the green outside and she explained that it was a grape leaf. Now that blew my seven-year-old mind. A grape leaf? Like the ones growing wild in our yard at home? I took a dolma and completely unrolled it, confirming that it was indeed a grape leaf. Wow. Luckily I was born an adventurous eater, so I tentatively took a bite and found that a dolma didn’t taste weird at all, but was actually quite delicious.

Once dinner was in full swing, the entertainment began. All of the wait staff linked arms and began a raucous and exuberant Greek dance in the middle of the restaurant. As I watched with wide eyes, a tall dark and handsome man came up to our table. He leaned down and asked me if I would like to dance. With a little of encouragement from the adults (It didn’t take much- I was quite the little ham) I jumped from my seat and joined in the fun. I linked arms with the staff and we danced in a wide circle while the music played loudly and diners clapped along. When the circle broke, the handsome man brought me to the middle of the circle and handed me a champagne glass. Shocked, I said “But I can’t drink. I’m only seven!” He laughed and said just follow my lead. I watched as he pretended to drink the champagne and then threw the glass into a burning fireplace where it shattered in a flash of flames. With a big grin on my face I followed suit, pretending to drink the champagne and throwing the glass into the fire with all my might. Hearing the crash of broken glass and watching the flames was thrilling. I couldn’t believe I had just been allowed to break a glass on purpose! He kissed me on the cheek and we danced in the circle one more time before I was escorted back to our table. When I sat in my chair, my grandfather informed me that the handsome man was the star football player. I could hardly breathe from the excitement. When the evening was finally over I left completely smitten by Greek food and culture.

Making Dolmas

Rolling Dolmas

Ever since that memorable night, dolmas have always brought a big smile to my face. However the jarred versions never contain meat, and while still delicious, they pale in comparison to the warm savory flavor of a meat filled dolma. This recipe combines a cinnamon scented lamb mixture, rice, pungent sumac, and smooth olive oil with fantastic results. A perfect finger food, if you are looking to branch out from typical Superbowl fare, these bite size treats would be welcome at any party. And with enough dolmas you might even find yourself dancing around the room with a smile.

Greek Dolmas (Printable Recipe)
Makes Several Dozen
Adapted from The Kitchn

Ingredients:

1 lb. ground lamb or beef
2 tablespoons olive oil
2 onions, minced
2 cloves garlic, finely minced
1 cup fresh mushrooms, finely chopped
1 1/2 cups uncooked long-grain white rice
3 tablespoons tomato paste
2 tablespoons dried currants or raisins
3 tablespoons pine nuts
4 tablespoons chopped preserved lemon (optional)
1/2 teaspoon ground cinnamon
3 tablespoons fresh chopped mint leaves
1 tablespoon dried dill weed
1 teaspoon ground mace
1 tablespoon ground sumac
2 tablespoons pomegranate molasses
1 8-oz jar grape leaves

Directions:

Place a large skillet with lid over medium heat. Add the oil and meat, and cook until the meat is crumbled and mostly brown. Transfer the meat to a bowl with a slotted spoon. Add onions and garlic to the pan and cook, until they are tender. Next add the mushrooms and saute the mixture until it is beginning to brown. Stir in the rice and add enough hot water to the skillet to just cover the rice. Cover the skillet with the lid and simmer gently over low heat until the rice is half cooked, about 15 minutes.

As the rice cooks, bring a large pot of water to boil. Carefully remove the grape leaves from the jar without tearing the leaves. Drain any liquid off of the leaves. Trim off any stems, and place the leaves in the pot of boiling water. Cover the pot with a lid, turn off the heat, and let the leaves steam for 10 minutes. After ten minutes, drain off the hot water, fill the pot with cold water. Let the leaves sit in the cold water while the filling cooks.

Once the rice mixture is half cooked, stir in the meat and all other ingredients. Mix until everything is well combined. Let the mixture cool until it can be easily handled.

Take a grape leaf and place it on a flat surface with the vein side facing you. Place between 1 teaspoon to 1 tablespoon (depending on the size of the leaf) at the base of the leaf and shape it into a little log. Fold each side of the leaf over the top of the filling and then roll the leaf up from the bottom to the top. You should have a neat little roll with the sides tucked in when you are finished. Place the roll in a large steamer basket. Repeat with the remaining ingredients until the filling or leaves are completely used up. It is okay to stack the dolmas tightly in the basket.

Set the steamer basket in a large pot filled with water that almost reaches the bottom of the basket. Place the pot over medium heat, cover it with a lid, and simmer the dolmas for 35 to 45 minutes, or until the rice and meat is completely cooked.

Transfer the dolmas to a serving platter and drizzle them generously with olive oil. Sprinkle a little sumac or lemon juice on top of the dolmas and enjoy.

 

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Monday December 28th, 2009

Smoked Salmon Sushi

A month ago, when we made sushi for the first time, I noted that the biggest challenge came from locating sashimi grade fish. Living in the middle of the country, far from major metropolitan areas, means fresh sashimi is almost impossible to source. However, as we fashioned rolls using cooked shrimp and lump crab meat, an idea sprouted that cold smoked salmon (also known as gravlax) could be a very delicious stand in for fresh fish.

Whenever I find myself at a Costco, I purchase a large package of Kirkland Norwegian smoked salmon. Although the package is huge (or as we say, “Costco-size”) we are so nuts about smoked salmon that we usually eat ourselves silly for a week straight- putting it in everything from eggs, to pasta, or even a white sauce pizza. A recent holiday food run brought home another big package of this smoked salmon, leaving Mr. B and I anxious to dive in and try making sushi again.

This time around, all of the steps were familiar, making the cooking process much more relaxing. Sourcing the right ingredients and preparing sushi rice are the most involved steps. Once you have accomplished both of those, all that is left is a bit of chopping, rolling, and eating. Don’t let the length of the recipe scare you. It is simply a step-by-step process, and doesn’t even involve anything dangerous like scalding hot caramel or eye-brow singeing barbecues.

A large package (1-2 lbs) of smoked salmon will make enough rolls for a giant party. If you have a bit of free time on your hands and want to create fantastic appetizers for New Year’s Eve, these rolls would be an excellent choice. Smoked salmon is often more approachable for sushi newbies, and is a good way to start enjoying sushi without dealing with raw fish. A little bit of cream cheese, red bell pepper, and crisp green onion, and you will have your own delicious version of a Philly roll. So if you find yourself with a wicked sushi craving in the middle of corn fields (or blizzards), get out a package of smoked salmon and have fun!

Smoked Salmon Sushi

Smoked Salmon Sushi (Printable Recipe)
Makes Approximately 6 rolls or 50 pieces
Adapted from The Daring Kitchen (Check out this link for other methods and pictures)

A BIG thank you to Audax and Rose for pulling together these clear and simple directions. It was a herculean effort that resulted in beautiful step-by-step instructions that a total novice (me!) could successfully follow at home. You two are amazing!

PART 1 : SUSHI RICE
(makes about 7 cups of cooked sushi rice)

Preparation time: 1¾ hours consisting of:

* Rinsing and draining rice: 35 minutes
* Soaking rice: 30 minutes (includes 5 minutes making the vinegar dressing)
* Cooking and steaming time: 25 minutes
* Finishing the rice: 15 minutes

INGREDIENTS:

* 2½ cups uncooked short grain rice
* 2½ cups water
* For superior results use equal volumes of rice and water

Optional Ingredients

* 3 inch (75mm or 15 grams) square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavours
* 2½ teaspoons (12.5 mls) of sake (Japanese rice wine)

Sushi vinegar dressing

* 5 Tablespoons (75 mls) rice vinegar
* 5 Teaspoons (25 mls or 21 grams) sugar
* 1¼ Teaspoons (6.25 mls or 4.5 grams) salt

DIRECTIONS:

Rinsing and draining the rice

1. Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Don’t crush the rice in your hands or against the side of the bowl since dry rice is very brittle.
2. Gently place rice into a strainer and drain well for 30 minutes.

Soaking the rice

1. Gently place the rice into a heavy medium pot with a tight fitting lid (if you have a loose fitting lid use a piece of aluminium foil to make the seal tight).
2. Add 2½ cups of water and the dashi konbu.
3. Set the rice aside to soak for 30 minutes, during this time prepare the sushi rice dressing.

Preparing the Rice Vinegar Dressing

1. Combine the rice vinegar, sugar and salt in a small bowl.
2. Heat on low setting. (I placed mine in the microwave at 30 second intervals)
3. Stir until the mixture goes clear and the sugar and salt have dissolved.
4. Set aside at room temperature until the rice is cooked.

Cooking the rice

1. After 30 minutes of soaking add sake (if using) to the rice.
2. Bring rinsed and soaked rice to the boil.
3. Reduce heat to the lowest setting and simmer, covered, until all the water is absorbed, 12-15 minutes. Do not remove the lid during this process. Turn off heat.
4. Let stand with the lid on, 10-15 minutes. Do not peek inside the pot or remove the lid. During this time the rice is steaming which completes the cooking process.

Finishing the rice

Turning out the rice

1. Moisten lightly a flat thin wooden spatula or spoon and a large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.
2. Remove the dashi konbu (kelp) from the cooked rice.
3. Use the spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged.

Dressing the rice with vinegar

1. Slowly pour the cooled sushi vinegar over the spatula onto the hot rice.
2. Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don’t stir or mash rice.
3. After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.

Fanning & Tossing the rice

1. Continue turning over the rice, but now start fanning (using a piece of stiff cardboard) the rice vigorously as you do so. Don’t flip the rice into the air but continue to gently slice, lift and turn the rice occasionally, for 10 minutes. Cooling the rice using a fan gives good flavour, texture and a high-gloss sheen to the rice. The vinegar dressing will be absorbed by the hot rice. Using a small electric fan on the lowest speed setting is highly recommended. (I used a hairdryer set to low and cool).
2. Stop fanning when there’s no more visible steam, and all the vinegar dressing has been adsorbed and the rice is shiny. Your sushi rice is ready to be used.

Keeping the rice moist

1. Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your sushi meal. Do not store sushi rice in the refrigerator leave on the counter covered at room temperature. Sushi rice is best used when it is at room temperature.

* Tips:

* To make sushi rice: for each cup of rice use 1 cup of water, 2 Tbs rice vinegar, 2 tsp sugar, ½ tsp salt and 1 tsp sake. For superior results use equal volumes of rice and water when cooking the sushi rice since the weight of rice can vary. Weight of 2½ cups of uncooked rice is about 525 grams or 18½ ounces.
* While the rice is draining, soaking and cooking prepare your rice vinegar dressing, sushi fillings and toppings.
* Photo series on How to Cook Rice with a Pot
* Photo series on How to Make Sushi Rice with Tools You Already Own

About the Ingredients
Sushi Rice – choose a short or medium grain rice. Do not use Arborio, long-grain, or parboiled white rice. Medium-grained calrose is a suitable rice. Rice expands (about 3 times) when cooked so make sure your pot is large enough. Washing the rice removes the rice flour that coats the rice and gives a fresh flavour and scent to the cooked rice. Look for rice that is labelled ‘sushi’ rice. Cooked sushi rice can be placed in plastic bags and frozen for 3 months, microwave when needed. Cooked sushi rice should be sticky, shiny and the individual grains of rice can been seen.

Dashi konbu – or ( dashi kombu) – dried kelp, it looks like broad, leathery, wrinkly greenish ribbon often coated with a white powder. The darker green the leaves, the better the quality of kelp.Dashi konbu adds a refreshing light ocean taste to sushi rice.

Rice Vinegar – this gives prepared sushi rice its unique clean, crisp taste. Do not use bottled “sushi vinegar” as it is too harsh and has a bitter after-taste. Look carefully at the label of the rice vinegar it should have NO SALT and NO SUGAR in the product. Apple cider vinegar is a good substitute if rice vinegar is not available. You can use mild white wine vinegar or mild red wine vinegar if you cannot find rice vinegar or apple cider vinegar. DO NOT USE NORMAL WHITE VINEGAR it is too harsh.

Sake – Japanese rice wine. Do not use cooking sake or Chinese cooking rice wine, look for a reasonably priced drinkable sake. Refrigerate opened sake & use within two months. You can use vodka or a mild tasting gin if sake is not available.

Sugar – you can use mild honey or any other vegan substitute to give the equivalent sweetness.

PART 2 : Smoked Salmon Sushi Roll
Yield: Six Rolls, cut into 8 pieces
Preparation time: 15 minutes, plus 1¾ hours to make the sushi rice

INGREDIENTS:

* 6 cups prepared sushi rice
* 6 sheets of toasted nori, each sized 7”x8” (17.5cmx20cm)
* Bowl of vinegar water (1/4 cup water and a dash of rice vinegar)
* Six assorted fillings, each filling should be the size of a pencil (see note below)

The rolls above used:
-Smoked salmon
-Red Bell Pepper
-2 cold 8oz packages of cream cheese, cut into thin strips
-Green onions

DIRECTIONS:
1. Wrap a bamboo rolling mat in plastic wrap, so that the entire mat is covered with plastic.
2. Place a nori sheet shiny side down on the edge of the bamboo rolling mat.
3. Using moist fingers (dipped in vinegar water) place 1 cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch (6mm) nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
4. Using your fingers form three grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
5. Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
6. Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
7. Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
8. Place the pieces on a platter and garnish.
9. Repeat this process until you have 6 rolls.

NOTE:
Make each groove about a finger-width wide they will hold about 1-2 tablespoons of filling. Use fillings that compliment each other and are highly colored. Use parboiled vegetables cut into strips, seafood, left over eel, smoked fish or chicken, whole cooked beans, edible flowers etc….

PART 3 : Nigiri Smoked Salmon Sushi
Yield: 14-16 pieces of sushi

Nigiri sushi is the type of sushi most often made in sushi bars. In Japanese, nigiri means “squeeze”.
Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice

INGREDIENTS:

* 1-2 cups prepared sushi rice
* 8 pairs of assorted toppings, 200 gms/7 ozs total of fish, meat or vegetables (see note below)
* 1 tablespoon Wasabi (paste, reconstituted powder) or any other paste to adhere topping to rice

Optional

* Garnishes such as Ginger (pickled), chilli strips, vegetables flowers etc
* Thin strips of nori or vegetables (for tying topping on)

DIRECTIONS:

1. When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our hands moisten your hands with vinegared water.
2. Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.
3. Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1 inch wide or 50mm x 25mm) in your cupped palm.
4. Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side down. Don’t let sushi touch or they’ll stick to each other. At this point, you can cover the sushi with plastic wrap, and they’ll keep at room temperature (not the refrigerator) for several hours.
5. Smear a thin line of wasabi on top of the rice and place the smoked salmon piece on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi.

* Tips:
* A great video on making nigiri sushi

 

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Monday December 21st, 2009

Acorn Squash Stuffed with Wild Rice

When it comes to holiday feasts, I often struggle with the side dishes. Thanksgiving is pretty easy since the list of side dishes is long and keeps to basic form: stuffing, gravy, cranberry sauce, a mashed starch of some sort, etc. December holidays, however, seem to lack any customary lists. Earlier this month when I was flipping through one of my favorite balanced diet cookbooks, Canyon Ranch Cooking- I spied a beautiful photo of an acorn squash stuffed with wild rice. Topped with soft blue cheese crumbles and crunchy pepita seeds, it looked too good to pass up.

Fortunately the preparation was simple. In the time it takes to bake the acorn squash, you can cook the wild rice and prep the remaining ingredients. Then after a quick whir of the baked squash through a food processor everything is ready to assemble. This beautiful yet healthy squash isn’t loaded with fat or refined sugar and is an excellent side dish to balance out a heavier holiday meal. Each squash forms a lovely natural bowl. With wild rice pressed on top of the filling the dish is almost worthy of its own plated course. The wild rice and pepitas add a pleasant contrast to the smooth squash, giving it a satisfying balance of silky, chewy, and crunchy textures. If you are looking for a vegetarian side dish to round out a holiday meal, this simple recipe would be an easy yet impressive way to lighten up the table.

Acorn Squash Stuffed with Wild Rice (Printable Recipe)
Adapted from Canyon Ranch Cooking
Serves 8

Ingredients:

3 cups Vegetable Stock (low-sodium)
1 cup dry Wild Rice
1 teaspoon Salt, divided
1 Tablespoon chopped fresh Thyme, plus 1 teaspoon for garnish
1 Tablespoon chopped fresh Tarragon
4 large Acorn Squash (about 5 lbs), halved and seeded
1/2 medium Onion, finely diced
3 Garlic cloves, minced
1/4 teaspoon ground Allspice
1 Tablespoon dry Vermouth
1/4 cup canned Evaporated Skim Milk
1 Tablespoon Walnut Oil
1 cup crumbled Blue Cheese (4 oz)
1/4 cup toasted Pepitas (pumpkin seeds)

Directions:

Pre-heat the oven to 350 degrees with a rack in the middle.

Place a medium sized pot with lid over medium-high heat. Add the vegetable stock to the pot and bring it to a boil. Add wild rice, 1/2 teaspoon of salt, thyme, and tarragon to the pot. Stir, and then reduce the heat to low. Cover the pot with the lid, and gently simmer for 45-50 minutes, or until the rice has burst open and is tender. Once the rice is cooked, remove the pot from the heat, and fluff the contents with a fork.

Once the oven is pre-heated, place the squash (cut side down)in a large baking dish or rimmed baking sheet. Pour water into the dish until it is 1/4″ deep. Cover the squash with a lid or foil, and place the dish into the oven. Bake for 45 minutes, or until the squash are tender when pierced with a fork.

While the squash and wild rice are cooking, place a small heavy pan with lid over low heat. Add onion and garlic into the pan, cover the pan, and gently sweat the mixture, stirring occasionally, until the onion is soft and almost translucent. If the mixture starts to stick to the pan, add a little bit of water. Once the onion is cooked, remove the cover and add the allspice, remaining 1/2 teaspoon of salt, and vermouth. Stir and continue to cook the mixture for 3 minutes. Turn off the heat, and set the pan aside.

Once the squash are cooked, remove them from the oven, and let them cool for about 10 minutes, or until you can comfortably handle the hot squash. Using a spoon, carefully scoop out the orange flesh, leaving about 1/4″ of the squash inside to line the shells (and prevent them from tearing). Transfer the cooked flesh into a food processor. Add in the onion mixture and evaporated milk and process until smooth. While the processor is still running, slowly pour in the walnut oil. Once everything is smooth and blended together, transfer the mixture to a large bowl. Add about two-thirds of the cooked wild rice into the bowl and mix it into the squash mixture. Spoon the squash mixture into each individual acorn squash shell, mounding it slightly in the center.

Take the remaining wild rice and press it gently onto the top of the squash fillings. Sprinkle blue cheese (about 2 Tablespoons per squash), pepitas (about 1/2 Tablespoon per squash), and a sprinkle of the remaining 1 teaspoon of thyme on top of the filling. Place each squash on a plate, and enjoy!

Estimated Nutrition Information: As prepared each squash has 260 calories, 6 grams of fat, 384 milligrams of sodium, and 8 grams of protein.

 

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Thursday December 03rd, 2009

Smoked Pheasant

Smoked Pheasant Salad

My body is still recovering from Thanksgiving. My droopy eyelids and tired feet are not from long hours in the kitchen and lots of wine (though they could be). Instead the sag in my step comes from spending several days hiking at full speed through waist high switchgrass in pursuit of elusive pheasants. You see whenever my family gets together we don’t just sit around, oh no, we get out there!

Smoked Pheasant-7

My brother and Oscar walk through a harvested corn field

Smoked Pheasant-8

Thankfully the weather was unseasonably warm and birds were everywhere. I followed Oscar through grass and cornfields, found hidden ponds and watched him find scent trails. I couldn’t have been happier. The thrills of hearing a rooster cackle and the whoosh of wings taking flight were matched by the joy of joining my entire family in rigorous all day hikes through open countryside.

Smoked Pheasant-9

Hunting birds creates a strong connection to the outdoors and forms special bonds between hunters and their dogs. You find yourself with a heightened awareness of everything around you. Each movement, each sound, each smell, takes on new meaning and relevance when you are out in the field. It has been wonderful to introduce Mr. B and Oscar to this experience and watch as they both fall in love with it as much as I have.

Smoking the Pheasant

At the end of the day, when you are exhausted, covered in mud and full of stories for the dinner table, a recipe is needed to highlight the effort and flavor of the pheasant. This simple method of smoking pheasant lets the delicious dark meat flavor shine through, while softening any gamey notes with a touch of hickory smoke and sugar. Once smoked the pheasant makes an excellent appetizer set on top of cream cheese, pepper jelly, and a cracker. It also can elevate a spinach salad to a sophisticated entree. Or, it can send Mr. B into a happy chorus of “mmmm” if placed inside a Monterrey jack quesadilla with avocado.

Smoked Pheasant



– We interrupt this essay on the wonders of smoked pheasant with a public service announcement –

When opening a hot grill, always, ALWAYS open the lid s-l-o-w-l-y.

Just before placing our Thanksgiving turkey on the grill, I whipped up the lid to check on the coals. As I opened it, I spotted flames coming up the sides and heard a big “Whoosh”. Standing there blinking from the heat, I thought, “Wow, I haven’t seen it do that before.” Then I realized that something didn’t feel quite right. The acrid smell of burned hair filled the air and a sudden fear clenched my stomach. Tentatively I reached up and touched the top of my head, “Crunch”. Not good. I looked down at my fingertips and saw little curls of hair fall to the ground. Gasping I ran inside to the nearest mirror. Staring back at me was a face with white eyebrows, withered eyelashes and an unusual fuzz around my hairline.

Thankfully I had just showered and the rest of my hair was still wet and pulled tightly back. This kept the damage to a minimum. However you can be darn sure that for the rest of my life I will open that grill lid with the slow motion skills of an action figure. I recommend you do the same!

– And now back to the smoked pheasant –

Smoked Pheasant (Printable Recipe)
Adapted from the Little Chief Smoker recipe book

Ingredients:

2 whole Pheasant breasts
1/2 cup Salt (must be non-iodized)
1/2 cup packed Light brown sugar
4 cups Water

3 cups Hickory chips
Aluminum foil

Brine:

Use a large plastic bowl and mix salt, sugar, and water together with a silicon spatula or plastic spoon. (All implements used in brining the pheasant must be made of plastic, silicone, or wood. No metal.) Add in the pheasant breasts and cover with plastic wrap, pushing down to eliminate any air pockets. Place the bowl in the fridge for 8-12 hours.

Remove pheasant from the brine and rinse it very well in cool water. Pat the meat dry with paper towels, and set it on a rack to dry. Let dry for an hour.

Smoke:

Pre-heat a smoker or grill to 150-200 degrees, with indirect plates over the grill (if using). While the grill is heating soak hickory chips in water. Add hickory chips into the heated grill, and then place the pheasant breasts, bone side down, onto the grill. Close the lid and smoke the pheasants for 3-4 hours, or until they reach an internal temperature of about 150 degrees.

Pre-heat an oven to 350 degrees with a rack in the middle. Remove the pheasant from the grill and wrap the breasts tightly in aluminum foil. Place the foil wrapped meat onto the oven rack, and bake for 30 minutes. Remove the meat from the oven and let cool before unwrapping the foil. Once the pheasant is cool enough to handle, carefully slice or shred the meat as desired. Pour any juices accumulated in the foil on top of the meat. If the pheasant is wild caught, look for any signs of shot and remove it as necessary. Chew gently!

Eat:

To serve the pheasant, spread cream cheese and a pepper jelly on top of a cracker and top with pieces of shredded pheasant.

Alternative uses include spinach salad, quesadillas, or even folded into a pasta carbonara.

 

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Monday November 23rd, 2009

Thanksgiving Day Game Plan


Lets talk about Thanksgiving.

Instead of bombarding you with yet another recipe for Grandma’s gravy, I want to share my general approach to the holiday. In short- we love Thanksgiving. Admitted stuffing junkies, we squabble over the drumsticks (thank goodness there are two!) and sneak bites of cranberry sauce straight from the fridge. Even when it is just the two of us, Mr. B and I look forward to cooking a blow-out feast with enough leftovers to last a week.

The Turkey

I have been responsible for cooking the turkey since I was in high school (mom was often working). I have tried every method from brining to rubbing, and stuffing or salting. The most reliable recipe from all of these attempts is not surprisingly the simplest. Gourmet’s Simple Roast Turkey with Rich Turkey Gravy is a standout winner. My only tweaks are to use the dry brine method and salt the turkey at least 24 hours before cooking. I also stuff slices of lemon, butter, and sage underneath the skin just before it goes into the oven (adapted from my favorite roast chicken recipe). The result is one seriously delicious bird!

Turkey

I have cooked grocery store special Butterballs, pricey Heritage turkeys, experimental injected turkeys (don’t ask), and even beef (my grandparents don’t like turkey). This year, for the first time, I am very excited to be cooking a fresh local turkey. In late September we visited the farm and saw the turkeys in person. Raised in a natural manner, they moved around the grassy acreage in pens, eating bugs and grubs. Knowing the high quality of produce we enjoyed all summer from this farm, I am anticipating a fantastic turkey.

Each year I buy not one, but two turkeys. Two turkeys you ask? Yes, two. I picked this little habit up from my mother who would always buy a second turkey on sale after the holiday and stick it in the freezer. It is an economical way to feed a family later in the winter and gives you a great opportunity to play around with non-traditional turkey recipes. Last year Mr. B and I were enraptured by the Latin feast featured in the November 2008 issue of Gourmet and sometime in February set out to recreate a large part of the menu. In a word it was awesome. So good that we are skipping the traditional route entirerly this year and going straight for a menu of:

Clementine and Jicama Salad
Adobo Turkey with Red-Chile Gravy
Cornbread and Chorizo Stuffing
Poblano Potato Gratin
Strawberry Rhubarb Pie (an odd choice, yes, but a family favorite)
Homemade Vanilla Ice Cream

My family is driving cross-country to join us and I can hardly wait to spend several days eating, drinking, laughing, and hanging out with them. Mr. B and my father are on a mission to go hunting as much as possible, and I’m sure to have several wild pheasant recipes for you in the very near future.

So, what are your plans for the holiday? I would love to hear any favorite recipes or approaches. Please speak up, because as you know, there’s always turkey #2!

 

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Tuesday November 17th, 2009

Mascarpone Cheesecake with Cranberry Balsamic Glaze

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes

Every now and then you get an offer you can’t refuse. When an email from Bon Appetite showed up in my inbox asking if I was interested in participating in a holiday dessert contest I almost fell off my chair. Once upright I quickly replied “absolutely!”. My mind went in a million different directions contemplating just what holiday dessert would be prize worthy. I spent at least 24 hours thinking about nothing but cookies, cakes, pies, puddings, and every incarnation in between. It was distracting to say the least! Eventually a clear choice broke free from the chaos and a recipe for mascarpone cheesecake with a cranberry balsamic glaze and white chocolate snowflakes was born.

Making the Cheesecake

Now if this sounds like a lot of work, believe me- it was. Yet the results, oh the results! Lets start at the bottom and work our way up. The cheesecake begins with a classic graham cracker crust spiked with grated orange peel for a nuanced citrus flavor. The soft creamy filling is lightened by mascarpone cheese- giving each mouthful a tangy clean taste rather than that leaden cheesecake feeling (which I dread). On top of the fluffy filling is a thin layer of creme fraiche adding another note of silky brightness. Next a cheery red dollop of cranberry balsamic glaze caps off the cake. And finally a white chocolate snowflake perches on top the dessert giving it a whimsical holiday appearance.

I realize that balsamic vinegar may seem to be an odd duck in this dessert. However the secret is to use just a small bit of a high quality aged balsamic vinegar. I tasted the sauce before and after adding the vinegar and the difference was amazing! Aged balsamic adds an intense undertone to the cranberries, softening their tart acidity and enhancing the berry flavor in a wonderful way. This is truly a holiday dessert, worthy of the time it takes to create and so delicious that you will be tempted to hide the leftovers!

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes

Now if I may, I would like to ask a small favor. Would you please visit Bon Appetite’s website and vote for this dessert? The site is filled with gorgeous submissions and I guarantee you’ll have a fun time checking them all out. A registration is requried, but it is free and easy. Thank you for voting and passing the word along!

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes (Printable Recipe)
Inspired by Mr. B’s Birthday Cheesecake and Goodies by Anna

Makes 4 dozen mini cheesecakes or 1 large 9″-cheesecake
If you are making the large cheesecake reduce the crust recipe by half.

Ingredients:

Crust
Non stick oil spray
2 1/2 cups graham cracker crumbs (finely crushed)
4 Tablespoons sugar
1/2 teaspoon ground cinnamon
4 teaspoons grated orange peel
1/2 cup (1 stick) unsalted butter, melted

Filling
2 8-ounce packages cream cheese, room temperature
1 cup sugar
2 8-ounce containers mascarpone cheese, room temperature
2 Tablespoons all purpose flour
6 large eggs, room temperature
1 1/2 Tablespoons vanilla extract
1 Tablespoon fresh orange juice
2 teaspoons grated orange peel
Pinch of salt

1 7-ounce container of creme fraiche

Glaze
6 cups cranberries
1 cup sugar
1 cup water
1/4 cup Cointreau orange liqueur

1 1/2 teaspoons quality aged balsamic vinegar

Snowflakes
8 ounces Almond Bark

Special Equipment
4 mini cheesecake pans (12 cheesecakes per pan capacity) or 1 9″-cheesecake pan
1 sheet pan
1 Silpat or Parchment paper cut to fit sheet pan
3 clear page protectors
2-3 cookie sheets
3 pages of at least 50 printed snowflake patterns (Find an image you like online and paste it into a Word document several times)
Tape
Pastry bag with a small circle tip

Directions: (Please Note these directions are for MINI cheesecakes. If you are baking a 9″ cake follow the cake baking instructions here.)

Day 1

Make the Crust:
Pre-heat the oven to 325 degrees with a rack in the middle of the oven. Spray the insides of the mini cheesecake pans with the spray oil. Using a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Once the dry ingredients are well combined, add the grated orange peel and pour in the melted butter. Stir the mixture with a fork until all ingredients are moistened. Evenly distribute the crust mixture between the mini cheesecake molds, placing about 1 Tablespoon of the mixture in each mold. Press the mixture into the bottom of the molds, forming a single layer of crust (not up the sides). Place the pans in the oven and bake for 10 minutes or until the crust has set up. Remove the pans from the oven and set them on a rack to cool completely. Leave the oven on so the cheesecakes have a steady temperature environment, and make the filling while the crust cools.

Make the Filling:
Place the cream cheese and sugar in the bowl of an electric mixer and beat them together until they are smooth. Next add in the mascarpone and beat until smooth. Add the flour, beating until it is combined and then with the beater still going, add in the eggs one at a time, beating until each egg is well incorporated before adding the next egg. Beat in the vanilla, orange juice, orange peel, and salt. Be cautious not to beat the batter more than necessary. Once everything is well mixed, spoon the batter into the cooled cheesecake molds, filling them each about 3/4 full. Use the spoon or your finger to smooth out the batter in each mold and eliminate any large air pockets.

Place the pans in the oven (baking two at a time on the middle rack if necessary). Reduce the oven temperature to 300 degrees and bake for 20 minutes. The cheesecakes should only jiggle slightly if the pan is very gently shaken, and will be beginning to turn a light golden color on top when they are finished. Remove the pans from the oven and place them on a rack to cool completely. Once cool, place the cheesecakes in the fridge for at least 2 hours before unmolding.

Make the Glaze:
Place a medium saucepan over medium-high heat. Add the cranberries, sugar, water, and Cointreau to the pot. Bring the mixture to a boil, stirring frequently, and then reduce the heat to medium-low to maintain a steady simmer. Cook the mixture for 10-15 minutes until most of the cranberries have ‘popped’ and the mixture has a thick jam-like consistency. Turn off the heat and let the glaze cool slightly. Next press the mixture through a fine mesh sieve into a medium bowl, pushing with the back of a spatula to extract as much liquid as possible. Discard any solids remaining in the sieve. Finally add the aged balsamic vinegar to the glaze, and stir until it is well combined. Cover the bowl and place it in the fridge to chill overnight.

Make the Snowflakes: Make more snowflakes than you think you will need, as they are very fragile and some may break when you try to remove them from the sheets.

Mascarpone Cheesecake with Cranberry Balsamic Glaze and White Chocolate Snowflakes-2

Place the printed pages of snowflake patterns inside the page protectors. Tape a page protector on top of each cookie sheet, so it will not move while you are working. Fit the pastry bag with the small circle tip. Place the almond bark in a small microwave safe bowl. Microwave the bark for 60 seconds and then stir it well. Microwave it for another 30 seconds and stir. Repeat a third time if necessary, until the bark is uniformly melted and has a smooth consistency. Working very quickly, fill the pastry bag with the bark, and carefully pipe it onto the page protectors, using the snowflake patterns as guides. If the mixture hardens in the bag while you are working, remove the metal tip and place the bag back in the microwave for 30 seconds to re-liquefy the bark. (Warning this is very messy.) Once the snowflakes are piped onto the sheets, place the cookie sheets into the fridge so the bark can harden.

Unmold the Cheesecakes:
To unmold the cheesecakes use a small dowel, and press up through the small hole in the bottom of each cup. If the cheesecake sticks, run a thin knife around the edge of the mold to release it. Use a butter knife to remove the metal bottoms from each cake. Set the cheesecakes on a sheet pan lined with a silpat or parchment paper. Whisk the creme fraiche and use a small spoon to spread a thin layer on top of each cheesecake. If the cheesecakes sunk at all in the middle you can use the creme fraiche to fill in the indentation and create a flat top level. Place the cheesecakes in the fridge and chill overnight.

Day 2

Assemble the Cheesecakes:
Using a flat spatula, gently transfer the cheesecakes to a serving platter. Use a small spoon to evenly spread about 1 Tablespoon of glaze on top of each cheesecake (you may have glaze leftover). Very carefully, remove the tape holding the page protectors to the cookie sheets. Lift up an edge of a page protector, working to carefully remove the snowflakes. The snowflakes are very fragile and should be handled with care. Insert a snowflake into the top of each cheesecake, pressing down very gently to embed the snowflake in the glaze vertically. Serve and enjoy!

 

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