Sweet & Savory Chicken Satay

Sweet & Savory Chicken Satay

Prep Time: 40 minutes
Cook Time: 15 minutes

Ingredients:

8-16 skinless chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)
1 package wooden skewers
SATAY MARINADE:

1/4 cup minced lemongrass, fresh or frozen
1 small onion, quartered
2 cloves garlic
1 thumb-size piece galangal or ginger, peeled and sliced
1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
2 Tbsp. coriander seeds, ground in a coffee grinder, OR 1 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce
4 Tbsp. fish sauce
5 Tbsp. brown sugar
1 Tbsp. fresh lime juice

Preparation:

If using wooden skewers, soak them in water while you prepare the meat. This will prevent them from burning (I find the kitchen sink works well for this).
Cut chicken or beef into thin pieces or strips (small enough to easily skewer). Place in a bowl.

Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass, if using fresh). Process well.

Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. If necessary, add more sugar or more fish sauce (instead of salt) to adjust the taste.

Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).

When ready to cook, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle" to work with. This makes it easier to turn the satay during cooking.

Barbecue the satay, OR grill on an indoor grill, OR broil it in the oven on a broiling pan or baking sheet with the oven set to "broil" (Place satay close beneath the heating element and turn the meat every 5 minutes until cooked). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes.

**Serve with rice and Peanut dipping Sauce.

Peanut Dipping Sauce:

Ingredients:

1 cup fresh-tasting dry roasted peanuts, unsalted
1/3 cup water
2 cloves garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
1/3 cup coconut milk

Preparation:

Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add more sugar.

Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods. Or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks, or freeze).

Enjoy!!!

Hungarian Coffee Cake

Hungarian Coffee Cake

The glaze, by the way, isn't really necessary and can be eliminated if you'd prefer a less sweet cake.

Hungarian Coffee Cake

Ingredients:

Filling

3/4 cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon cocoa
3 tablespoons currants or finely chopped raisins
1 cup toasted walnuts

Batter

3 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, room temperature
2 teaspoons vanilla
1-1/2 cups granulated sugar
3 large eggs, room temperature
2 cups sour cream, room temperature... glaze
2 cups confectioners' sugar
1 teaspoon vanilla extract
2-3 tablespoons hot milk

Directions:

1) Adjust an oven rack to lower third of oven. Preheat oven to 375 degrees F. Butter a 10-inch Bundt pan. Set aside.

2) To make the filling: Combine brown sugar, cinnamon and cocoa in a small bowl. Mix throughly. Stir in nuts and currants or raisins. Set aside.

3) To make batter: Sift flour, baking soda, baking powder and salt into a large bowl. Cream butter in bowl of an electric stand mixer, using paddle attachment. Add vanilla and sugar and beat on medium speed for a minute or two. Add eggs, one at a time, beating each until just incorporated. Scrape sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about 1 minute. Turn mixer to low speed. Add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.

4) Spread a thin layer of batter in bottom of prepared pan. This will be easier to do if you use a small spoon to drop batter into pan and then smooth it together. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter and three layers of nut filling. The top layer will be batter. Bake 50 to 60 minutes, or until cake tester inserted in center of cake comes out clean. Remove from oven and cool for 5 minutes.

5) To make glaze: Combine powdered sugar, vanilla and milk in a small bowl. Mix well. Mixture should have consistency of a thick cream sauce.

6) Spread wax paper underneath a cooling rack. Invert cake on cooling rack. Remove pan. Pour glaze over cake, letting it run down sides, while still hot. When glaze is set, transfer cake to a serving plate. Cake may be served warm or at room temperature. Yield: 12 Servings

Lemon Ice Cream

Lemon Ice Cream

Your friends and family will love this delicious refreshing Lemon Ice Cream!

Ingredients:

2 cups granulated sugar
2 teaspoons finely grated lemon zest
1/2 cup fresh lemon juice, strained
1 quart low-fat buttermilk
1/8 teaspoon salt

Directions:

1) Place sugar in a medium-size bowl. Add zest and lemon juice to sugar. Mix well. Add buttermilk and salt. Stir until sugar dissolves. Chill for 4 hours or overnight.
2) Transfer to an ice cream mixer and freeze according to manufacturer's instructions. If not used immediately, transfer to a storage container and freeze.
Yield: 8 (1/2-cup) servings.

Candied Lemon Zest

Ingredients:

4 lemons
2/3 cup water
2/3 cup sugar + sugar to coat zest strips

Directions:

1) Wash lemons thoroughly. Trim zest from lemons using a vegetable peeler. Cut wide strips, being careful not to cut into the white pith layer below. Cut zest strips lengthwise to create thin julienne strips.

2) Place julienne strips in a small sauce pan and cover with cold water. Cook over medium heat until water comes to a simmer. Continue to simmer for 6 minutes.

3) Remove from heat, drain strips and then return them to sauce pan. Add water and 2/3 cup sugar. Bring mixture to a simmer. Continue to cook over low heat until lemon strips turn translucent. Sugar water will begin to thicken. Cooking time will be approximately 10 to 15 minutes.

4) When done cooking, remove strips from the pan and spread out on a sheet of wax paper. Separate strips on wax paper so they are not in clumps. Cool slightly. Roll in additional granulated sugar to coat.

Yield: 8 servings.

Berry Swirl Ice Cream Cake

Berry Swirl Ice Cream Cake

In this recipe raspberries are used, but if you prefer you can also use strawberries (or any berries of your choice) as well. To make the swirl you'll need six cups of vanilla ice cream, a pint of heavy cream, two cups of raspberries (or berries of your choice) and some patience. It is really simple to do.

You'll need to begin this the day before it is to be served.You can mold it in a loaf pan and slice it for serving. If you prefer, an easier option is to scoop the ice cream into cups or cones for serving. Once the berries have been pureed, taste them for sweetness and adjust to taste with sugar. If you have framboise in the house a tablespoon or two would certainly do no harm!

Berry Swirl Ice Cream Cake

Ingredients:

2 cups fresh raspberries (or berries of your choice)
Sugar to taste
Framboise (optional)
2 cups heavy cream
1-1/2 quarts vanilla ice cream
Whole raspberries for garnish

Directions:

1) Line a 9 x 5-inch bread pan with foil.
2) Puree raspberries in a blender. Pour into a medium bowl and set aside. Add sugar to taste. Add framboise if using. Move ice cream from freezer to refrigerator and allow to soften (not run). Beat heavy cream until soft peaks form. Fold cream into the raspberry puree. Pour mixture into a metal pan; place in freezer and chill until mixture thickens and begins to freeze. Do not allow to freeze through. When half frozen remove from freezer and beat well.
3) Spoon mounds of softened ice cream into prepared pan. Spoon raspberry mixture between mounds of vanilla ice cream. Use a sharp knife to swirl layers.
4) Transfer pan to freezer. Freeze for about 2 hours. When half frozen smooth edges of ice cream, then freeze overnight. When ready to serve cut into slices. Garnish with whole raspberries if desired. Yield: 8 to 10 servings.

Enjoy!!!

White Chocolate Key Lime Bites

White Chocolate Key Lime Bites

White Chocolate Key Lime Bites

To make them even more delicious, cover the bars with a white chocolate ganache instead of dusting them with powdered sugar.

Key Lime White Chocolate Cake Squares

Ingredients:

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons or 1/2 cup) butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated Key lime zest (about 3 Key limes - zest first, then use them for the juice)
1 tablespoon (1 to 2 Key limes) fresh Key lime juice (see Note)
2/3 cup buttermilk
1 cup white chocolate chips

Key Lime Glaze:
1 cup powdered sugar
2 tablespoons (about 3 Key limes) fresh Key lime juice
Additional powdered sugar (optional)

Directions:
1) Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease liberally with butter.

2) Blend flour, baking powder, and salt together in a small bowl. Set aside.

3) In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended. Add eggs, 1-1/2 teaspoons Key lime zest, and 1 tablespoon Key lime juice.

4) Into butter-cream mixture in large bowl, add 1/3 of flour mixture, stirring by hand until combined. Add 1/3 of buttermilk, stirring until combined. Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.

5) Spread batter evenly in pan. It will be thick. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Spread Key Lime Glaze (instructions below) evenly over top of warm cake and cool to room temperature. Just before serving, cut into serving pieces, and sift powdered sugar (optional) over top of the pieces. Serve immediately.

Yield: 16 servings.

Key Lime Glaze:

While the cake is baking, whisk powdered sugar and 2 tablespoons Key lime juice together until combined and smooth. Use to glaze warm cake.

Enjoy!!

Delicious Pasta Arugula

Delicious Pasta Arugula

Serves 4-6

Ingredients:

6 oz. arugula, tough stems removed (about 4 cups)

1/4 cup fresh flat-leaf parsley leaves

1/4 cup walnuts

1 garlic clove

1/4 cup grated Pecorino Romano cheese, plus extra for garnish

salt and freshly ground pepper, to taste

1/3 cup extra virgin olive oil

2 cups cherry tomatoes, halved, or chopped large tomatoes

1 pound pasta

In a food processor, combine the arugula, parsley, walnuts and garlic. Process using short rapid on-off pulses until the mixture is finely chopped, 15 to 20 times. Add the grated cheese, salt and pepper. With the machine running, gradually add the olive oil in a steady stream and process until smooth. (Add additional water or olive if necessary.) Set aside.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously and add the pasta. Cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving about 1/2 cup of the cooking water.

Place the pasta in a large warmed serving bowl along with the pesto. Toss well, adding the reserved pasta water as needed to thin the sauce. Add the tomatoes and toss again. Garnish with cheese and serve immediately.

Enjoy!!!

Hungarian Raspberry & Cream Roll

Hungarian Raspberry & Cream Roll

This recipe makes 12 to 16 slices Hungarian Raspberry-Cream Roll

Sponge Cake:

Makes 1 half-sheet-size or jelly-roll-size or 4 (8-inch) round layers of Basic Hungarian Sponge Cake

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 6 large eggs, separated
• Pinch salt
• 6 tablespoons sugar
• 4 tablespoons all-purpose flour
• Filling (recipe below)

Preparation:

1. Heat oven to 375 degrees. Line a half-sheet pan with parchment paper. Then lightly coat the parchment with cooking spray. You can alternatively use a jelly roll pan, but the sponge, naturally, will be thicker.
   
   
2. Whip egg whites with salt and 1 tablespoon water until stiff but not dry.
   
   
3. Add eggs yolks one at a time while whipping on slow speed. It should take 2 minutes to slowly incorporate the yolks.
   
   
4. Add the sugar by the spoonful again at slow speed, taking about 4 minutes to mix it all in.
   
   
5. The batter should be light and fluffy at this point. By hand, sprinkle 1 tablespoon flour over the batter and gently fold it in, trying not to reduce the volume. Repeat with the 3 remaining tablespoons of flour.
   
   
6. Pour batter into prepared pan, spreading it evenly. Bake 12-15 minutes. DO NOT OVERBAKE.
   
   
7. Remove from oven. Place another sheet of parchment paper over the top of the cake and invert it onto a countertop. Remove parchment paper that lined the pan and is now the top of the sponge. Roll the sponge in the fresh piece of parchment paper and let it cool completely. Then fill as desired.

Filling:

This recipe can be made with any whole berry -- raspberries, small wild strawberries, blueberries, blackberries, boysenberries.

• 1 (12-ounce) can raspberry filling (or you can make your own, recipe below)
• 1 cup heavy whipping cream, whipped and refrigerated
• 1 (8-ounce) package softened cream cheese
• 1/2 cup granulated sugar
• 1 tablespoon vanilla
• 2 or 3 pints fresh raspberries, rinsed and air dried (or berries of your choice)
• Confectioners' sugar

Preparation:

1. Start by whipping the cream and refrigerate it. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble.
   
   
2. When the sponge cake is cool, unroll it and trim off any crusty edges. Spread evenly to the edges with raspberry filling (or filling of your choice)
   
   
3. Top the raspberry filling with an even layer of whipped cream mixture spread to the edges. Place whole raspberries in straight horizontal lines on entire surface of cake. Using the parchment paper as an aid, lift the sponge from the bottom and roll up into a tight roll. Refrigerate several hours to firm up.
   
   
4. When ready to serve, transfer to a pretty platter, dust with confectioners' sugar and cut into 1/2-inch slices. Serve with a dollop of whipped cream and a few berries, if desired.

If you choose to make your own instead of using the canned filling, here is the recipe:

Raspberry filling:

1 1/2 cup frozen raspberries (12 oz. pkg.)
1/4 cups granulated sugar

1 1/4 tablespoons corn starch

3/4 teaspoon lemon juice

Instructions:

Drain Raspberries, reserving liquid.

Add enough water to the liquid so it equals 1 cup.

In large saucepan, combine liquid, sugar, cornstarch and lemon juice, mix well.

Heat and stir until mixture boils and thickens.

cool completely.

Stir thawed raspberries into cooled mixture.

Add filling to your roll!

Try this fabulous Hungarian classic your family and friends will love!!!!

Enjoy!