Cornmeal Currant Biscotti

I believe this recipe originated from the Baking with Julia cookbook and television series on PBS.

INGREDIENTS

1 cup flour
1 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
1 tsp finely grated lemon peel
1 cup raisins OR dried cherries, cranberries, blueberries, currants, OR chopped dried apricots

PREPARATION

1. Combine flour, cornmeal, baking powder and salt in a medium bowl and mix together thoroughly with a whisk or a fork. Set aside.

2. Beat butter and sugar in a large bowl with an electric mixer until blended. Add eggs, vanilla and lemon peel and beat until light and fluffy.

3. Add flour mixture, stirring until all ingredients are moistened.

4. Add dried fruit, mixing with your hands if necessary. Shape dough into a 12"x2" log and place on a cookie sheet lined with parchment paper.

5. Bake in the middle of a pre-heated 350̊ oven 35 to 40 minutes, or until lightly browned and cracked on top. Cool 5 to 10 minutes.

6. Transfer loaf carefully to a cutting board. Using a long serrated knife, cut loaf on the diagonal into slices about 3/8"-wide. Lay slices, cut side down, on cookie sheet.

7. Bake about 10 minutes or until cookies are barely beginning to brown at edges.

8. Set pan on a rack. Cool cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks. Makes about 30 biscotti.

Notes: the batter is very soft and I spoon it into a log and shape it with a spatula to about 12" or 13" x 2-1/2" or 3". The dough spreads to about 5" wide while cooking. I slice the biscotti about 1/2" thick. I regularly double the amount of lemon peel. I have been known to add 1/2 tsp baking soda, 1 Tbs lemon juice and 1/4 cup flour successfully to the dough. For my own tastes, I much prefer dried cherries or cranberries in this recipe (I find raisins too sweet in it). It generally bakes in about 30 minutes in my oven at 350̊, plus another 15 minutes, after slicing, standing up on the cookie sheet.

Tweet

Key Lime Cheesecake

Well, after Saturday night's dinner I knew I had to host dinner here for Steve and Sue on Sunday. I didn't want the typical Key Lime Pie - I wanted something a little more elegant. This cheesecake was the answer!

Some tips:

- use the proper size springform pan. Mine was too big.

- use a non-stick springform pan. Mine was an older one and it left a bit of discoloration and metallic taste on the bottom edges of the crust.

- don't skip on the custard! This is where the cake gets its zing. Adding too much lime juice to the cheese mixture would prevent it from setting properly (due to too much acid) so this "intense flavor layer" is the way to go.

- Key lime juice is sold in the canned juice aisle of your grocery store. I would not bother squeezing those expensive tiny hard key limes. I might break a Lee Press-on nail.

- I think I could adapt this for lemon or even orange if I wanted to. Perhaps mango as well?

INGREDIENTS

Lime custard

6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel

Crust

1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

Filling

2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel

Topping

1 16-ounce container sour cream

Thin lime slices

PREPARATION

For lime custard:

1. Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:

2. Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:

3. Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

4. Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
For topping:

5. Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

6. Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

Tweet

Lemon Meringue Pie

My mother used to make lemon merigue pies all the time - it was one of the best desserts she made. Usually she would make two at a time. My mother used the My-T-Fine brand lemon pudding mix for her filling. If you grew up on the East Coast you probably remember this brand. It is very difficult to find anymore but Amazon's grocery division is a great source.

The recipe below is one that has been adapted from Saveur magazine and relies upon a lemon curd that is very easy to make and packs a powerful tart punch!

INGREDIENTS:

8 tbsp (1 stick) butter
1/2 cup plus 1 tbsp fresh lemon juice
1 1/2 cup sugar
5 eggs, separated
1 tbsp plus 2 tsp cornstarch
Baked pie crust

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Prepare pie crust and place in 9” pan. Place pie weights or dried beans on aluminum foil and place in center of pan. Bake for 12 minutes. Remove from oven, remove foil and weights, prick bottom with a fork and bake another 10 minutes until brown.

2. Filling: in a small pot combine butter, lemon juice and ¾ cup sugar and heat over medium heat until bubbles form around the edges. Meanwhile whisk 1 egg white and 5 egg yolks and ½ cup sugar in large bowl until thick and pale then whisk in cornstarch.

3. Drizzle hot lemon mixture into egg mixture while whisking constantly. Cook mixture over medium heat, stirring constantly, until it is as thick as pudding, about 10 minutes.

4. Place filling in a bowl, cover with plastic wrap and chill in the refrigerator. Place into cooled pie crust and smooth to cover the bottom. Refrigerate for 2 hours.

5. Meringue: beat 5 egg whites until soft peaks form then add ¼ cup sugar and beat until still peaks forms. Cover filling and edges of crust with meringue. Bake for 2 minutes in a 475 degree oven until brown areas appear on the meringue. Refrigerate until ready to serve.

Tweet