1 1/2 T. paprika
2 T. salt (I used kosher salt, and I think I'll cut it back to 1.5 T next time, maybe 1 T.)
1 t. chili powder
1 t. ground ginger
2 t. cumin
1 t. black pepper
3 T. brown sugar
Mix well and rub all over the pork roast.
I cooked mine with a slice onion, 2 garlic cloves, and about a cup of root beer. Seriously, so good.
After letting the pizza dough rise, roll out on a well-oiled cookie sheet. Par-bake for 5 minutes at 475.
While that's baking, melt the butter and mix in the spices.
Remove from the oven, spread with the butter mixture.
Top with shredded mozzarella cheese, and return to the oven for 5-7 minutes, until the cheese is melted, bubbly, and a little brown in spots.
Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted.
Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
Crust:
¾ cup butter, melted
2 cups all-purpose flour
1 cup chopped pecans, toasted or un-toasted (toasted gives a little richer and nuttier flavor)
Filling:
2 cups heavy whipping cream
2 cups plus 2 tbsp powdered sugar
16 oz. cream cheese, softened
1 tsp vanilla
Make the glaze.
Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar, and one tablespoon water in a small or medium saucepan over medium heat.
Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from burning.
Once sugar is dissolved and blueberry mixture is starting to boil, pour in the water-cornstarch mixture. Stir constantly while mixture comes back to a boil and thickens slightly, approximately 1 minute.
Remove from heat and add the remaining 1 pint of fresh blueberries, the lemon zest, and lemon juice. Mix well. Then transfer to the fridge to cool. This mixture needs to be completely cool when added to the top of the dessert.
Next, to make crust, preheat oven to 325 degrees.
Combine melted butter, flour, and chopped pecans in a medium-sized mixing bowl. Mix until well combined.
Spray a 9x13 baking dish with cooking spray and press the flour-pecan mixture evenly in the bottom of the pan.
Bake at 325 degrees for 15 minutes.
Remove from oven and let cool while you make the filling. Place in the fridge to help it cool faster.
To make the filling, you need 2 medium or large mixing bowls. In the first bowl, whip the heavy whipping cream and the vanilla until it is thick, but not completely whipped into whipped topping.
In the other bowl, whip the softened cream cheese and powdered sugar together.
Combine both mixtures in the larger bowl. Mix for another minute or two or until completely combined.
Spread filling evenly over the completely cooled crust, and then spoon blueberry mixture over the filling by gently using a spoon to evenly cover the entire top of the dessert with the blueberry topping.
Cover and refrigerate until serving.
1/2 C. milk
2 T. vegetable oil
1 t. vanilla
1 C. chopped nuts (optional)
1 C. brown sugar, packed
1/4 C. baking cocoa
1 3/4 C. very hot water
Preheat oven to 350.
In an ungreased 8x8 square baking dish, using a fork, mix the first set of dry ingredients well.
Stir in the milk, vegetable oil, and vanilla; mix until smooth.
If adding nuts, do that now.
Spread the batter evenly in the pan.
Sprinkle the brown sugar, then the cocoa, evenly on top of the batter. Pour the hot water over the top; DO NOT MIX.
Bake for 40 minutes until the top layer has a dry, brownie-like top.
1 C. flour
1/4 C. packed brown sugar
1/3 C. butter, softened
2/3 C. coconut
3 pkg. cream cheese, softened
3 T. cornstarch
3/4 c. sugar
2 eggs
1 t. vanilla
zest of 2 limes
1/2 C. lime juice
Preheat the oven to 350. Spray the inside of a springform pan with nonstick spray, and line the bottom with parchment paper.
Blend the softened butter and the brown sugar together until creamy. Mix in the flour.
Stir in the coconut. (If you want a stronger coconut flavor, add a little coconut extract.)
Press into the bottom of the springform pan evenly and bake for 10 minutes.
In a bowl, cream together the cream cheese, cornstarch, and sugar until smooth and creamy. Blend in the vanilla, then add the eggs one at a time and mix well. Mix in the lime zest and lime juice.
Pour the batter onto the prepared crust. Bake for 45-50 minutes, or until the center is slightly wiggly.
Remove and cool completely before putting in the refrigerator.
Mango Mousse
2 C. mango pulp
2 t. lemon juice
1 small pkg. sugar-free orange jello or 2 t. unflavored gelatin
2 C. heavy cream
2 T. powdered sugar
Peel and pit the mangos, and puree in a blender. Add the lemon juice and heat in a small pan. When the mixture is hot, sprinkle in the gelatin and stir until well-blended and dissolved, or dissolve the gelatin in 1/4 C. hot water and then add to the mangos. Once the gelatin is dissolved, remove from the heat and let cool.
Whip the cream with the powdered sugar until light peaks appear. Fold into the cooled mango mixture.
Pour onto the cooled cheesecake and refrigerate until set.
Mango Glaze
1 mango, peeled and pitted
1 t. lemon juice
2 T. cold water
2 T. cornstarch
Puree the mangos, put in a small pan with the lemon juice, and bring to a simmer.
Make a slurry of corn starch and cold water, add to the mango puree and and stir well. Let it thicken, then remove from heat and cool.
Pour glaze onto the mousse, then place back in the refrigerator until set and ready to serve.
This is one of my favorite things to eat in the entire world. KimE makes it when we have a girls weekend about once a year. It's a lot of work, and worth every second.
Buttery Pastry Shell
2 C. AP flour
1 t. kosher salt
1 C. very cold unsalted butter, cut into a small dice
1/4 C. water, ice cold
neutral oil, for brushing springform
Filling
1 T. olive or vegetable oil
2 pounds mushrooms
salt and freshly ground pepper
1 T. unsalted butter
2 shallots, minced
1 T. fresh thyme, minced (use 1 t. if dried)
3/4 C. Comte, Emmantel, or Gruyere cheese, grated
2 C. milk
2 C. heavy cream
6 large eggs, lightly beaten
freshly grated nutmeg
Make buttery shell: In a stand mixer fitted with the paddle attachment, mix 1 cup of the flour with all of the salt. Then, with the machine on low speed, add the bits of butter, a handful at a time, until the butter is completely incorporated. Add the remaining flour until just blended, then the cold water until thoroughly incorporated. Dump dough onto a piece of plastic wrap and form it into a flat, round disc. Wrap it with the plastic and chill it for at least one hour, preferably overnight, and up to two days.
Prepare shell: Set the ring of a 9-inch springform pan, leaving the hinge open, on a rimmed baking sheet lined with parchment paper. Brush the inside of the ring with lightly with oil and set aside.
Generously flour your counter, then place the chilled, unwrapped dough on the flour and flour the top of the dough. Roll you dough into a 16-inch round. The dough is going to be very hard at first, but keep at it, pressing your rolling pin gently from the center; it will get easier as it stretches out, and it’s best to start when its very cold as it will remain the coolest/most firm longer. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. If at any point the dough becomes sticky, soft and, frankly, annoying, just slide it onto a floured baking sheet and pop it into the freezer for two minutes for it to cool down again. If it tears, just overlap the sides of the tear and roll them back together. Don’t fret tiny holes; there will be time to patch later.
You can transfer your dough to the prepared pastry ring in one of two ways. Keller’s method is to roll it up on your rolling pin, then unroll it in the ring. I like to gently fold mine into quarters, without creases, and unfold it in the ring. Gently lift the edges so that the slack of the dough drapes in. Press the dough into the corners and up the sides of the ring. Trim the overhang to 1-inch and please, save your scraps. (I did not. The ring your see pictured is round two. I don’t want to talk about it.) Chill the pastry shell (and the scraps, so they don’t get mushy) in the fridge for 20 minutes (if par-baking) or until needed (if not par-baking).
Preheat oven to 325°F.
Decide if you want to par-bake your buttery pastry shell: Read the note below first.
To par-bake your pastry shell: Line your chilled buttery pastry shell with a 14-inch round of parchment paper, or, if your parchment paper isn’t that wide, two sheets in opposite directions. Fill completely (or whichever wall parts aren’t filled will collapse a little) with pie weights/dried beans/uncooked rice/loose change and bake in your preheated oven for 30 to 40 minutes, or until lightly golden at edges. Carefully remove weights and parchment paper and return shell to oven, baking another 10 to 15 minutes longer, until “richly brown” (as per Keller) on bottom. Set aside to cool while you make your filling. Leave the oven on.
Prepare filling: In a very large skillet, heat the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Assemble quiche: Whether or not your par-baked your buttery pastry shell, check it for holes or cracks that would cause leakage. If you see any, seal them with the trimmed scraps from the dough. Scatter 1/4 cup (one-third of) cheese and half the mushrooms in the bottom of the pastry shell. Either in a blender (Keller’s recommendation) or with a hand whisk (what I did), mix half the milk, cream and eggs with 1 1/2 teaspoons kosher salt (this seemed like a lot, I used less, wish I’d used the full amount), several grinds of black pepper and a pinch of nutmeg (if using) until frothy. Pour into the pastry shell. Top with another 1/4 cup of the cheese and remaining mushrooms. Make the custard again with the remaining eggs/milk/cream and same seasonings and pour it into the shell. Sprinkle remaining 1/4 cup cheese on top.
Bake quiche: For 1 1/2 hours, until nicely bronzed on top and the custard is just set. (My tester came out damp but not eggy; i.e. clean.) Let cool in pan until warm.
Serve quiche: Using a serrated knife, trim the pastry shell flush with the top of the pan. Run your knife around the outside of the quiche, inside the ring to make sure it’s not stuck anywhere. Take a deep breath. Lift the springform pan ring off the quiche. Applaud.
Notes:
To par-bake or not to par-bake: Par-baking tart shells is, honestly, my least favorite cooking task. I would rather empty the dishwasher twice in an afternoon. However, doing so ensures a more crisp, browned crust. If you’re not overly concerned about this, you can skip this step and just pour the filling into the chilled unbaked shell. If you’d like to go the extra mile, the directions are included. Warning: A 9-inch pastry ring holds 15 cups of filling. You will need 15 cups of pie weights, dried beans or rice (that you don’t wish to cook later, as the toasting will make them take forever to cook) or pennies/loose change. I used a canister of old rice and pie weights and still came up an inch short.
Recipe from Thomas Keller by way of Smitten Kitchen
3 C. flour
3/4 t. baking powder
1/4 t. salt
1 C. butter, softened
1 C. sugar
1 egg, beaten
1 T. milk
powdered sugar for rolling out the dough
Sift together flour, baking powder, and salt. Set aside.
Mix butter and sugar until light in color. Add egg and milk, and beat to combine.
Put mixer on low speed; gradually add flour mixture and beat until the mixture pulls away from the bowl.
Divide the dough in half, wrap in plastic, and refrigerate for 2 hours.
Preheat oven to 375.
Sprinkle the surface with powdered sugar, and roll the dough to 1/4" thick. Cut into desired shapes, and place on a greased or parchment lined cookie sheet. Bake for 7-9 minutes, or until the cookies are beginning to turn brown around the edges. Let them sit on the baking sheet for 2 minutes before moving to a cooling rack.
I have never been able to make biscuits; they have always come out like hockey pucks. Thanks to the Great British Bake Off, I finally understand the concept. Rub the butter in with your fingers.
2.5 C. flour
2 T. baking powder
1 t. salt
.5 C. butter, cubed and cold
1 C. buttermilk
2 t. honey (optional. I don't care if it's there or not)
Preheat oven to 425.
Place the flour, baking powder, and salt together in a large bowl; mix well
Add the cubed butter and rub with your fingers into the dry ingredients, until you're left with coarse crumbs.
Make a well in the center of the mixture. Pour the buttermilk and honey on top. Fold everything together just until mixed. Do not overwork the dough. The dough will be crumbly with some wet spots.
Pour the dough and any crumbles onto a floured surface and gently bring it together. Flatten into a 3/4 inch thick rectangle. Fold into thirds, and then gently flatten again.
Cut into circles with a biscuit cutter; do not twist. Place on a parchment lined baking sheet. Bake for 15-20 minutes or until golden brown.
They don't keep for long, so eat them while they're warm.
