Ingredients

• 1 (8 ounce) container plain yogurt (Preferably Greek or Fage)
• 1 cucumber
• 1 tablespoon olive oil
• 1/4 lemon, juiced and zest
• 1-1/2 teaspoons chopped fresh dill
• 1-1/2 cloves garlic, peeled
• 5 mint leaves, chopped fine
• Salt and Pepper to taste

Directions

1. The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
2. Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.
3. In a food processor or blender, combine all ingredients. Process until well-combined.
4. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.
5. The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce.

Adapted from “The Craft of Baking,” by Karen DeMasco (Clarkson Potter, 2009)

Time: 20 minutes, plus at least 6 hours’ chilling

Yield: 6 servings

Ingredients

• 1 1/8 teaspoon powdered gelatin
• 2 ounces bittersweet chocolate, finely chopped
• 1 cup Nutella
• 1/2 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1/4 cup chopped, toasted hazelnuts, for serving (optional)

Directions

1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

It’s very refreshing and a great change to pies and cakes.  I highly recommend it!

Happy Cooking!

Tags Kitchen

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Created by Gale Gand

Servings: Serves 6

Ingredients

Panna cotta

• 1 1/2 cups heavy cream
• 1/2 cup packed light brown sugar (preferably organic)
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 cups buttermilk

Balsamic strawberries

• 1 pint ripe strawberries , hulled and quartered
• 3 tablespoons packed light brown sugar (preferably organic)
• 2 tablespoons balsamic vinegar

Directions

To make panna cotta

1. In a medium saucepan, combine heavy cream and brown sugar.
2. Cook over medium heat until hot.
3. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3 minutes or until soft.
4. Add gelatin to hot cream and stir until gelatin dissolves.
5. Remove pan from heat; stir in buttermilk until well blended.
6. Pour mixture into each of 6 dessert cups or bowls.
7. Cover and refrigerate at least 4 hours, or overnight.

To make balsamic strawberries

1. Combine strawberries, brown sugar and vinegar in a bowl; toss to coat berries.
2. Cover and refrigerate at least 1 hour, or overnight.
3. To serve, spoon strawberries and juices over panna cotta.

http://www.oprah.com/food/Buttermilk-Brown-Sugar-Panna-Cotta-with-Balsamic-Strawberries

It is also served at a restaurant I like in New York called Café Habana.  It is so yummy that I thought I’d share the recipe.

Ingredients

1.       Corn on the cob – husked

2.       Mayonnaise

3.       Sour Cream or Crema Fresca

4.       Cotija Cheese, grated

5.       Cayenne Pepper, to taste

6.       Chili powder, to taste

7.       Lime cut into wedges

Directions

1.       Husk corn & char the ears on a grill (I used the broiler setting in my oven)

2.       Mix equal parts of Sour Cream (or Crema Fresca) and Mayonnaise

3.       While corn is still hot, slather with cream mixture

4.       Roll corn in the grated Cotija cheese

5.       Give a healthy sprinkling of cayenne pepper and chili powder on top of the cheese

6.       Squeeze a little lime juice on each ear before serving

7.       ENJOY!

Tips

1.       I found Crema Fresca & Cotija Cheese in near the pre-shredded cheese in my grocery store

2.       Crema Fresca comes in a jar that kind of looks like Mayo

3.       Cotija Cheese comes in a large round circle

4.        I don’t have a grill, so I used the broiler setting in my oven.  It took about 15 minutes to cook this way.

5.       Don’t use frozen corn.  I tried it and it took forever to defrost and the corn came out a little mushy.  I suggest using fresh corn for the best taste.

This recipe is a great side dish for BBQ’s.  It’s easy and it tastes great!

Ingredients:

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss or Cheddar cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions, chopped
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half or Milk
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Directions:

Mix the following ingredients in a bowl: cheese, bacon, ham, green onions and green pepper.  Place in the bottom on the unbaked pie crust. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Optional: For a nice cheesy crust, pull quiche out of oven and sprinkle with cheese.  Put back in over and broil until cheese is melted.

1. Preheat oven to 325°F.
2. In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, cooked rice, vanilla and salt. Mix well.
3. Add cinnamon and nutmeg.
4. Pour into a 10 x 6-inch glass-baking dish. Bake for 25 minutes.
5. Sprinkle with cinnamon and stir.
6. Continue baking for an additional 40 minutes or until knife inserted halfway between edge and center comes out clean.

Makes 6 servings.

Nutrients Per Serving:
Serving Size 6 ounces (170 g)
Calories 170, Carbohydrates 30 g, Protein 9 g, Dietary Fiber 1 g, Total Fat 2 g, Saturated Fat 0.5 g,
Cholesterol 2 mg, Sodium 300 mg

1 CUP SUGAR

1 TSP VANILLA

5 EGGS, SEPARATED

1 ½ CUPS FLOUR

1 TSP BAKING POWDER

2 CUPS MILK, WHOLE OR 2 %

14 OZ CAN SWEETENED CONDENSED MILK

12 OZ CAN EVAPORATED MILK

TOPPING:

1 ½ CUPS HEAVY WHIPPING CREAM

1 TSP VANILLA

PREHEAT OVEN TO 350 DEGREES.

CREAM BUTTER AND SUGAR TOGETHER UNTIL FLUFFY.  ADD EGG YOLKS ONE AT A TIME; BEAT WELL AFTER EACH EGG.  ADD VANILLA AND BEAT WELL.  ADD FLOUR AND BAKING POWDER TO BUTTER MIXTURE; MIX UNTIL WELL BLENDED.  BEAT EGG WHITES AND FOLD GENTLY INTO MIXTURE.

POUR BATTER INTO 9 X 13 INCH PAN.  BAKE AT 350 DEGREES FOR 30 MINUTES.

COOL SLIGHTLY (10-15 MINUTES) AND POKE HOLES IN THE CAKE WITH THE HANDLE OF A WOODEN SPOON.  (just go crazy poking holes into that cake.)

COOL CAKE COMPLETELY, THEN COMBINE WHOLE, SWEETENED CONDENSED AND EVAPORATED MILKS TOGETHER AND POUR OVER CAKE.  THE CAKE WILL EXPAND AND SPONGE UP AS IT ACCEPTS ALL THE LIQUID.

WHIP WHIPPING CREAM, ADD VANILLA AND SUGAR TO TASTE AND SPREAD OVER THE CAKE.

REFRIGERATE.

(My aunt’s notes:  I don’t ‘frost’ the cake w/the whipped cream.  Cake is great w/fresh strawberries or other fruit.  Add a dollop of whipped cream w/fruit.  This keeps for two-three days in fridge, tightly covered.  A good make-ahead dessert.)