Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing

Recipe by Martin Bracker

Ingredients: Makes about 4 cups

2 cups vegetable broth

½ cup water

½ cup brown rice

½ cup wild rice

1 tablespoon butter

½ cup chopped onion

½ cup chopped celery

½ cup diced apple

1 teaspoon minced fresh sage

¼  teaspoon pepper

2 cups seedless red grapes salt, to taste

Procedures: 

In a pot, bring broth and water to a boil. Add brown and wild rice. Bring to a boil again then reduce heat, cover and simmer for 45 to 55 minutes or until rice is tender and the liquid is absorbed.

Meanwhile, preheat oven to 350^oF

Meat butter in large skillet or wok. Sauté onion, celery and apple. And sage and pepper. Stir in prepared rice and grapes. Mix well. Adjust seasoning with salt if necessary.

Spoon rice mixture into a 1 ½ quart baking dish. Cover and bake in the preheated oven for 20 minutes or until thoroughly heated. 

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Grilled Herbed Chicken and Zucchine Salad

Grilled Herbed Chicken and
Zucchine Salad

Why this recipe works: Ingredients that are commonly use in Greek cooking(dill, mint, lemon, feta, cheese, and kalamata olives) work in concert here to create a briny yet fresh flavor profile. Chicken cutlets are perfect for a quick weeknight dinner on the grill they take well to a quick marinade and cook in minutes. The oil in the marinade serves two purposes: It prevents the cutlets from sticking to the grill and ads richness to the lean meat. Uncooked Zucchini shaved into thin ribbons on a mandoline makes an attractive salad. The zucchini's mild sweetness in punctuated by the saltiness of olives and tanginess of feta cheese. For color contrast, substitute two yellow summer squash for two zucchini

Ingredient: 4 serve
1/2 cup extra virgin olive oil
2 tbs chopped fresh parsley
1 1/2 tbs chopped fresh dill
11/2 tbs grated zest plus 1 tbs juice from 1 lemon
3 garlic cloves, minced
1/4 tbs red pepper flakes salt and pepper
8 thin cut boneless, skinless chicken cutlets (about 1 1/2 pounds)
4 zucchini (about 1 1/2 pound), sliced lengthwise into very thin ribbons
1/2 cup shredded fresh mint
1/3 cup coarsely chopped kalamata olives
1/2 cup crumbled feta cheese

Instruction:
1. Combine 1/4 cup oil, parsley, dill, 2 garlic cloves, 1 tbs lemon zest, red pepper flakes, 3/4 tbs salt, and 1/4 tbs pepper in medium bowl. Add chicken and turn pieces to coat.

2. Whisk remaining 1/4 cup oil, remaining garlic cloves, remaining 1/2 tbs lemon zest, lemon juice, 1/2 tbs salt and 1/4 tbs pepper in small bowl.

3. Grill chicken over hot fire until lightly charred and chicken registers 160 degrees, 2 to 3 minutes per side.

4. combine zucchini, mint, and olives in large bowl, Pour dressing over and toss with tongs. Sprinkle salad with cheese. serve with cheese. serve with chicken.

Quick prep tip Making zucchini ribbons
To add visual appeal to the zucchini salad, use a mandoline to shave the zucchini into this ribbons. Adjust the mandoline to its thinnest setting, typically 1/16 inch, then run the zucchini lengthwise down the mandoline to create long, ever ribbons. Since the blade is very sharp, it's important to keep your fingers curled under and to work carefully to avoid cutting yourself

smart shopping zucchini
Zucchini is remarkable versatile: It can be cooked a variety of ways including steaming, baking grilling, and sauteing or just eaten raw. When purchasing this popular summer squash, select small zucchini, which are younger and have thinner skins. The skins should be free of blemishes and have a vibrant color. Fresh zucchini is available year round in most supermarkets.

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Saving and Investing

Money Smart concept #3

Saving and Investing

Kids get money from parents, grandparents and other relatives during special occasions. Some parents take the liberty of keeping the money for their children. Others allow their children to keep it in a safe place. Unfortunately, very few parents take the opportunity to teach children about saving investing and banking institutions.

            As parents and teachers, we need to teach children the concept of saving. Money management includes knowing where to put savings. We should open the eyes of our children to how to grow money. Explain to children that the longer money is left in the bank, the more interest it will earn.

            Also tell them that there are ways to grow money other than putting it in a savings account. This will introduce older children to the world of investments.

            There are three ideas you can try as a parent to explore the concept of saving and investing:

4 jar method Piggy Bank

            Introduce the 4 jar method by setting up 4 jar/clear containers. Label the containers SPEND, SAVE, SHARE, INVEST. Ask your child to put part of her allowance into the jars every week to practice proper money management. Discuss the importance of each jar and encourage your child to have specific targets for each jar( e.g. share P50 with church every Sunday, save for a bicycle, etc.) or discuss the proper percentage to put in each jar (e.g. save 10%)

            For younger kids, you can simplify by just giving them one piggy bank. Your child may choose to have a goal for saving (e.g. a toy). Encourage her to put in money gifts or loose change until she meets her goal.

My Bank Search

            Help your child open his own bank account. Take your child to visit banks that have special accounts for kids. Ask about the details of opening an account. Make your child compare rates of different banks and mutually come up with a decision on where to open the account. Show your child a sample of a deposit and withdrawal form and practice filling it up at home.

Stockbroker watch

(For older children and young adults)

            Introduce your child to the world of investments and stocks. Explain how you can partly own a company by buying its stock. Point out listed companies in the newspapers whose service or product your child may be familiar with or interested in. make your child pick out a stock and pretend to be a stockbroker by monitoring it for a week.

Company	Value / price per share							Appreciation or depreciation
	Day1	Day2	Day3	Day4	Day5	Day6	Day7

Making a difference

Making a difference

“Business is not about making money, it is about helping people”

-Enzo-

“I want to sell our products so I can make a difference”

-Jana-

These candid quotes from children remind me what entrepreneurship should be about – a means to improve other people’s lives. I have always believed that more than acquiring knowledge and developing one’s intelligence, the true goal of education should be to use one’s intelligences to make a difference.

In the same light, as an advocate of youth entrepreneurship, I believe that the goal of entrepreneurship should not be about accumulating wealth. It should be about using the business enterprise to make difference in the lives of others.

Raising entrepreneurs who make a difference

My passion for raising entrepreneurs is fuelled by my hope that one day our country will be great because we have raised children who will use their entrepreneurial mind to impact the lives of others. this will only happen if we encourage our youth entrepreneurs to do “good work”. Dr. Howard Gardner defines “good work” as excellent, engaging and ethical. It should be excellent in quality, socially responsible and meaningful to its practitioners(Gardner, Csikszentmihalyi and Damon, 2001)

We should aim to raise our children as entrepreneurs who matter. It is normal for young entrepreneurs to choose to enter into business with the hope of making it big. In this materialistic world. The acquisition of wealth has become the end-goal of most people. Many parents push their children into business early in life as a way to get them out of poverty, or to help them pay for their education. There is nothing wrong with making money, but let us guide our young entrepreneurs so that their entrepreneurial journey will be meaningful, rather than just an empty pursuit of wealth.

A new breed of entrepreneurs has entered the playing field – the “social entrepreneurs”. These are individuals with “innovative solutions to society’s most pressing problems” (Schwab Foundation). Social entrepreneurs use their enterprises to improve systems, invent new approaches and create solution to change society for the better. Anita Roddick, founder of the Body Shop, say that: “Success to me is not about the money or the status of the fame, it’s about finding a livelihood that brings me joy, self-sufficiency and a sense of contributing to the world.”

“Making a Difference” should be the “for what?” of business. How do we raise entrepreneurs who will choose to make a difference? 

Lamb shank curry Recipe | Healthy Curry Recipe

Lamb shank curry

Ingredients:
1 tbs peanut oil
4 large (about 2kg) lamb shanks, French trimmed
2 brown onions, halved, thickly sliced
125ml (1/2 cup) curry paste, thawed
2 x 400g cans diced tomatoes
750ml (3 cups) beef stock
1/4 cup fresh curry leaves
1 x 200g ctn natural yoghurt
1 cup coarsely chopped fresh coriander
Naan bread, to serve

Procedures:

1. Preheat oven to 160 ° C. Heat half the oil in a flameproof dish the large pan over high heat. Add 2 lamb shanks and cook, turning, for 5 minutes or until golden. Transfer to a heatproof bowl. Repeat with the remaining stems.

2. Heat the remaining oil in the container medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Return leg of lamb in the dish with tomato leaves, curry broth and bring to boiling. Transfer to oven and cook, covered, stirring occasionally, for 2 hours or until lamb is tender. Set aside for 5 minutes to cool. Season with salt and pepper.

3. Place the yogurt in a bowl. Add 1 tablespoon of the lamb mixture and combine. Continue adding lamb mixture, 1 tablespoon at a time, stirring between additions, until the yogurt is hot. Add the yogurt mixture to the lamb mixture and combine. Add the cilantro.

4.Divide the lamb curry among serving bowls. Serve immediately with naan.

Cheesecake Cappuccino Recipe | Healthy Cake Recipes

Cheesecake Cappuccino No Bake 

For the crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons unsweetened cocoa, sifted
1/2 cup butter, melted

For the filling
3 egg yolks
1/3 cup sugar
1 tall can evaporated milk
1 tablespoon instant coffee
pinch of cinnamon
1 tablespoon Kahlua
1 1/2 tablespoons unflavored gelatin
3 tablespoons cold water
1 cup heavy or whipping cream
225 grams cream cheese

Procedures:

• Combine graham crumbs, sugar and cocoa in a bowl. Add butter and mix until evenly distributed.
• Press on the sides and bottom of 9-inch pie plate or springform pan. Freeze for 30 minutes.
• Prepare the filling: Beat the egg yolks in double boiler over hot water. Stir in sugar and slowly pour milk and coffee. Cook until thickened. Remove from heat and add the cinnamon and Kahlua.
• Dissolve the gelatin in cold water to a simmer. When completely dissolved, is poured into the egg mixture. Set aside. Whip the cream until stiff. Fold egg mixture cold.
• In a bowl, beat cream cheese until smooth and fluffy. Pour the egg mixture. Mix well. Pour into crust lined pan. Cheesecake Freeze for a few minutes and then keep refrigerated until set.

Sinigang na Dulong sa Kamias

Sinigang na Dulong sa Kamias

Ingredients:
2 tbsp cooking oil
3 cloves Garlic, finely chopped
1 pc small onion, finely chopped
1 tsp ginger, peeled and sliced thinly
1 cup Dulong
4 pc small tomatoes, coarsely chopped
4 - 4 1/2 cups water
1 pack Knorr Sinigang sa Kamias Mix
1/2 cup Sili Leaves

Preparation:
1. in a saucepan, heat oil and saute garlic, onions and ginger. add the dulong and cook for about 2 minutes add the tomatoes and cook for 1 minute more.
2. add in the water knorr sinigang sa kamias mix and sili leaves. simmer until leaves are cooked

tip: cook with freshly purchased dulong from the market. A nice addition to the dish could be malungay leaves

Chicken – under a Brick with Green Olive Relish and Arugula salad all recipe

Chicken – under a Brick with Green Olive Relish all recipes

Why This Recipe works:

By starting the chicken on the stovetop, weighted down(you don’t really have to use a brick; a Dutch oven wrapped in foil works just as well), then moving it to the even heat of the oven, we ensure crisp, golden – brown skin and juicy, perfectly cooked meat. The relish for this roast chicken doubles as a vinaigrette for the green: we toss a portion of it with the salad just before serving. The bright flavors of the green olive relish provide an excellent counter point to the mind flavor of chicken. And the additional of peppery arugula makes this a complete meat.

Ingredients: serve 3 to 4

Chicken – under a Brick with Green Olive Relish and Arugula salad

1 (3 ½  - 4 pound) whole chicken, backbone removed salt and pepper

6 tablespoons olive oil

4 (3 – inch) strips lemon peel, ¼ cup juice, and ¼ cup chopped lemon pulp from 2 lemons

½ cup toasted blanched almonds, chopped

½ cup pitted green olives, chopped

1 garlic clove, minced

8 cups baby arugula

Procedure:

1. Adjust oven rack to middle  position and heat oven to 500 degrees. Wrap brick in foil or wrap bottom of heavy Dutch oven with foil. Gently press center of chicken with heel of hand to flatten, then season with salt and pepper.
2. Heat 3 tablespoons oil in large skillet over medium high heat until just smoking. And chicken, skin side down, then place weight on top and allow chicken to brown, 3 to 5 minutes. Transfer skillet with weight to oven and roast for 12 minutes.
3. Meanwhile, combine lemon peel, lemon juice, lemon pulp, almonds olives, garlic, and remaining oil in medium bowl and stir. Season with salt and pepper.
4. Remove weight, turn chicken over and roast an additional 10 minutes until breast temperature reaches 160 degrees and thigh temperature reaches 170 degrees. Transfer to cutting board. Toss arugula with ¼ cup liquid from relish and season with salt and pepper. Serve with chicken and green olive relish.

Quick Prep Tip: Weighting the chicken

We love having a good roast chicken for dinner, but it’s practically impossible to get in on the table in 30 minutes. Or so we thought. By cutting out the backbone, opening up the chicken, and flattening it, we can roast a whole bird in less than 30 minutes. For a quicker cooking bird, weight the flattered chicken with a heavy Dutch oven or large brick wrapped in foil (for easy cleanup). The heated weight cooks the bird from top down, while the hot skillet cooks the bird from the bottom up. For this recipe, it helps to place the weight on top of the chicken as soon as the chicken is placed in the skillet.

Crispy Pork Belly Recipe | Healthy Pork Recipe

Crispy Pork Belly Recipe

Ingredients:
1 kg (2 lbs.) skin on pork belly
30 ml (2 tbsp.) sea salt
5 ml (1 tsp.) whole black peppercorns
8 cloves unpeeled garlic crushed
1 bay leaf
2 ml (1/2 tsp.) sea salt
1 ml (1/4 tsp.) freshly ground black pepper

For Souce:
¼ cup soy sauce
2 tablespoons mirin
1-2 tablespoons honey
2 teaspoons sriracha
2 teaspoons sesame oil
sliced scallions (for garnish)

Procedures:

• Place the skin side of the pork belly in a pot large enough to hold it flat without curl. Add enough water to cover by a few inches. Add first amount of salt, pepper, garlic and bay leaf.
• Bring to a simmer and cook naked in 2-2/2 hours or so until tender. Meat should not resist when pierced with a fork. Turn off the heat and let the meat and liquid to cool completely. Carefully remove the pork belly and place in a large bowl. Discard the liquid. Refrigerate, covered, overnight.
• Heat oven to 450 ° F. If you have a convection option, use it. Place the pork in a baking dish and season on both sides of pork with salt and pepper. With a sharp knife, score the skin in a continuous slitting. Bake for 30-45 minutes until the skin has cracked. Let stand for 10 minutes. Cut into strips along the marked lines, then cut each strip into 1-inch pieces.

Grilled Ribs with Pico de Gallo Recipe | Healthy Pork Recipe

Grilled Ribs with Pico de Gallo

Ingredients
2 lbs. spare ribs
3/4 cups dark soy sauce
Juice of 2 lemons
1 teaspoon garlic powder
2 tablespoons tomato ketchup
½ teaspoon ground black pepper
½ teaspoon chili powder
2 tablespoons Worcestershire sauce
2 cups pico de gallo

Procedures:

• Combine soy sauce, lemon juice, garlic powder, chili powder, black pepper, and Worcestershire sauce in a bowl. Mix well.
• Place the ribs in a sealable bag. Pour in the mixture and then marinate for at least 6 hours.
• Make basting sauce to pour the remaining marinade in a bowl. Add the tomato sauce. Stir.
• Roast the ribs for about 8-10 minutes on each side. You can rotate the ribs to prevent dry or burnt. Be sure to baste when turning ribs. Transfer to a serving platter. Serve with pico de gallo.

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Suman sa Ibos Recipe | Suman sa Lihiya Recipe

Suman sa Ibos Recipe

Ingredients

4 cups glutinous rice
1 1/4 tablespoons sea salt
2 1/4 cups coconut milk
1 cup water

Procedures:

• Make the container Buri Buri rotating blades in a mold which is about 1 1/2 inches wide. Close container has cylindrical sheet to prevent leaf swirl again. 
• Wash the rice, then place in a large bowl. Pour into water. Allow the rice to absorb the water.
• Pour in the coconut milk and then add the salt. Mix gently and let stand for 10 minutes.
• Scoop the mixture into the container and then seal Buri. Set aside. Arrange in a large pot add. Pour in a liter of water. Bring to a boil.Turn the heat to medium-low and let cook add 60 to 90 minutes.
• Remove from the pot. Allow the temperature to cool.

Korean – Style Lettuce Wraps all recipes

Korean – Style Lettuce Wraps

Why this recipe works: this recipe is inspired by kalbi, a Korean – style grilled short rib dish featuring an irresistible combination of meaty, salty, sweet, and garlicky flavor. The marinade does double duty in this recipe: Before the meat is added, a small portion of it is set aside for drizzling over the steak after it’s been cooked and sliced. This adds a punch of flavor that makes up for the abbreviated marinating time. Fresh pear that’s been grated on a microplane grater not only serves as a tenderizing agent but also adds a subtle fruitiness to the marinade. We toast the sesame seeds in a small skillet over medium heat until they’re golden and fragrant before adding them to the marinade. The thinness of skirt steak makes it a candidate for grilling over high heat, but there’s a fair amount of sugar in the marinade that will scorch, so medium – high heat is preferable. We cut the steaks into sections before grilling so we can remove the thinner end pieces ahead of the thicker sections to ensure even doneness. Flank steak, which has slightly less flavor, can be used in place of skirt steak if desired. Diners wrap the meat in lettuce leaves at the table, which makes for an interesting, interacting eating experience.

Ingredients: serve 4

½ cup soy sauce

1 ripe pear, peeled, cored, and grated

3 ½ tablespoon sugar

3 scallions, chopped fine

4 garlic cloves, minced

1 tablespoon toasted sesame oil

1 tablespoon tasted sesame seeds

½ teaspoon pepper

1 ½ pounds skirt steak, trimmed

1 head red leaf, green leaf, or Bibb lettuce, leaves separated

Procedures:

1. Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds, and pepper in large bowl. Measure out and reserve ¼ cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.
2. Grill steaks over medium – hot fire until well browned and steaks register 125 degrees(medium – rare), 6 to 8 minutes per side. Transfer steaks to cutting board, tent with foil, and let rest 5 minutes. Slice steak thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaver for wrapping.

Easy Wrapping the Beef:

Start by slicing steak thin against the grain. Next, lay apportion of the steak strips on top of a lettuce leaf. Drizzle the steak strips with a little of the reserved marinade, then fold both the top and bottom of the lettuce leaf inward over the steak strips. To finish, beginning on either side, roll the lettuce around steak strips. 

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Hario Coffee Hand Grinder Skerton

Features

• Features conical ceramic burrs.
• Grinder is 172 mm wide, 93 mm deep, and 214 mm high.
• Grind setting is easily adjustable.
• Dishwasher safe.

List Price: $50.10
Special Offer: check this out!

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Product Description
In Japanese, HARIO means "The King of Glass". Since its founding in 1921, this Japanese company has been manufacturing glassware of the highest quality for general consumers and for industrial uses. This hand grinder has been designed by Hario to provide coffee lovers with an inexpensive means to have freshly-ground coffee, even while traveling with a light load. Small, lightweight, and portable, the Skerton is the ideal hand grinder for the traveling coffee enthusiast, or the home enthusiast on a limited budget.

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Ovenigh Slaw

Ovenigh Slaw

If you're looking for a delicious way to eat more fiber, it's hard to beat an old fashioned slaw.

Prep: 30 minutes plus chilling
Make about 11 cups or 4 accompaniment serving

Ingredient:
1/4 to 1/2 cup sugar substitue
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 teaspoon celery salt
1 teaspoon garlic salt
3 medium celery stalks, chopped
1 small head cabbage( about 3/4 kilo), sliced thinly
1/2 green pepper, chopped
1/4 cup chopped fresh chives
1/4 cup thinly sliced red radishes

procedure:
1. in large bowl, with wire whisk, mix sugar substitute, lemon juice, vinegar, celery salt, and garlic salt until blended. and celery cabbage, green pepper, and chives to dressing in bowl; toss to coat with dressing. Cover and refrigerate overnight or up to 3 days.

2. Toss cabbage mixture with radishes just before serving.

Each serving: about 106 calories, 4g protein, 25g carbohydrate, 1g total fat(0g saturated) 5g fiber, 0mg cholesterol 685mg sodium

Mexican – Style Beef Sandwiches all recipes

Mexican – Style Beef Sandwiches

Why this recipe works: these sandwiches are a bit like a burrito. Except that the “wrappers” are hollowed – out rolls instead of a tortilla. We grill a flank steak, slice it thin, then cut the slices into smaller bite – size pieces. Then we assemble the sandwiches – throwing on refried beans, sliced avocado, cheese, lettuce, and a spicey mayonnaise with chipotle chiles and lime juice – before returning them to the grill to give them a quick warm through. We place the sandwiches on a baking sheet for two reasons: first, it makes the sandwiches easy to transport to and from the grill, and second, it allows them to warm through without burning the bread. Be sure to keep the lid down on your grill during this time – the sandwiches need an “oven” effect to warm through in a timely fashion.

Ingredients:

¼ cup mayonnaise

1 tablespoon chopped canned chipotle chiles

1 tablespoon lime juice salt and pepper

1 pound flank steak

4 bulkie rolls, halved

½ Cup canned refried beans

1 avocado, pitted and sliced thin

½ cup shredded pepper jack cheese

2 cup shredded iceberg lettuce

Procedures

1. whisk mayonnaise, chiles, and lime juice in small bowl until smooth. Season with salt and pepper
2. season steak with salt and pepper. Grill steak over hot fire until chard on both sides, and meat registers 130 to 135 degrees, 4 to 6 minutes per side. Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Scoop out most of soft bread from top and bottom of buns. Grill bread, cut side down, until lightly charred, about 2 minutes.
3. Slice beef thin against grain and cut slices into small bite – size pieces. Divide beef into 4 equal size portions. Spread 2 tablespoons refried beans on bottom half of each bun and 2 tablespoons mayonnaise mixture on top halves. Place beef slices on top of refried beans, followed by sliced avocado, cheese, and shredded lettuce. Replace tops of buns and gently press. Transfer sandwiches to baking sheet and place baking sheet directly on grill. Cover grill and heat sandwiches through, about 2 minutes. Serve

Easy Maxican Sandwiches

Spread refried beans on the bottom half of each bun and the mayonnaise mixture on the top half. Place the beef slices evenly on top of the beans, followed by the sliced avocado, cheese, and lettuce. Replace the tops of the buns and gently press. Transfer the sandwiches to a baking sheet and place baking sheet directly on the grill.

Espresso Hazelnut

Espresso Hazelnut

You'll need:
1 shot espresso
1 jigger frangelico (hazelnut liquer)
1 jigger amarula
ice cubes
roasted pecans for garnish

Do it:
Mix the liquers together, blend with ice, pour in a tall glass. top it off with garnish
best served with those truffles.

Peaches and cream frozen Pie

Peaches and cream frozen Pie

Recipe by: Norma Chikiamco

Ingredients: serves 8 to 10

Crust

1 ½ cups graham crackers(about 9 strips or 27 pieces)

2 tablespoon sugar

1/3 cu melted butter

Procedures:

Crush graham crackers into fine crumbs. Mix together with sugar and butter.

Pres into tow 9 x 5 x 3 inch (standard size) loaf pans

Chill for 30 minutes then bake in a 350^oF oven for 8 minutes. Let cool.

Filling

2 cans( 16 ounce) peach slices, drained

3 cups whipping cream or all purpose cream, well chilled

2 cups confectioners sugar

Procedures:

Wipe the drained peach slices dry with paper towels. Set aside in refrigerator.

In an electric mixer, whip the cream at medium to high speed, adding sugar gradually. Continue beating until mixture is thick.

Arrange a layer of peach slices on each cooled pie crust. Spread a layer of cream. Repeat layers with remaining peaches and cream, ending with peaches.

Freeze 6 to 8 hours. Thaw in refrigerator 30 minutes before serving for easier slicing. 

Layered Fruitcake Creme Fraiche Frosting | Healthy Bake Fruitcake Creme Fraiche Frosting Recipe

Layered Fruitcake with Creme Fraiche Frosting

Ingredients

For The Cake
Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
For The Frosting And Glaze
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar

Procedures:

• Sugared lemon zest Sugared Lemon Zest, optional
• For cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Funds Line with parchment cut to fit, and butter the parchment.
• Whisk together flour, powdered sugar, nutmeg and salt in a bowl.
• Chop the fruit and peels, chop the almonds. Mix with brandy.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually beat in granulated sugar. Increase speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle third of the flour mixture through the peaks and with a spatula until combined. Gently fold in another third of the flour mixture. Mix brandy fruits and nuts with remaining flour mixture, then fold into the batter.
• Divide batter between prepared pans and smooth tops. Bake until cakes are golden brown and slightly away from the sides of the molds, 15 to 17 minutes. Chill mold on wire racks for 20 minutes. Run a knife around the edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerate overnight.)
• For the frosting: Beat the cream cheese with a stand mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low and beat the icing sugar. Increase speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With the mixer on low speed, beat in 1 1/2 cups of cream and vanilla. Add creme fraiche, and beat until smooth, scraping down sides of bowl if necessary. (Frosting is best used the day to do it, refrigerate in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remaining glaze. Beat until very stiff peaks form. Place one cake on a baking sheet lined with paper inverted. Brush with 2 tablespoons jam. Using a spatula, spread 3/4 cup frosting over jam. Repeat with the second cake, 2 tablespoons of jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For glaze: Add remaining 1 1/2 cups chilled cream frosting, and beat until combined. Place pie on a rack set on a baking sheet lined with parchment. Using a ladle, spoon glaze over cake, allowing it to drip sides, until the cake is covered. (You have a generous amount of residual enamel. The icing on the cake will appear slightly translucent but more opaque when chilled.) Refrigerate, covered, at least 4 hours or overnight.
• With 2 spatulas, transfer cake to a serving plate or cake stand. Sprinkle sanding sugar over the top and gently pull sideways entire layer cake. Clean the edges sugar dish. Garnish with lemon zest with sugar if desired. Serve immediately. (Cake will keep at room temperature for about an hour, but it is better and easier to slicewhen cold.)

Tuna With Grilled Panzanella

Tuna With Grilled Panzanella

Why this recipe works: Panzanella is a classic Italian bread salad, and in our version we add smoky flavor by grilling all of the components. Once charred, the bread and vegetables are matched with a grilled tuna for the perfect summer might’s meal. The briny, acidic bite of capers adds contrast and depth to the bread salad, and a healthy dose of basil lends summery freshness. The dressing pulls double duty here we use it to flavor both the salad and the tuna. We find that Italian bread with a crusty exterior and chewy crumb works best in the panzanella. After cooking the vegetables, we allow a few minutes for the grill to heat up before cooking the fish and use the downtime to assemble the bread salad.

Tuna with grilled panzanella

Ingredients: sever 4

3 tablespoon white wine vinegar

2 garlic cloves, minced salt and pepper

9 tablespoon extra virgin olive oil

1 red bell pepper

1 large red onion, sliced into ½ inch rounds

4 slices crusty Italian bread (about 1 inch thick)

3 tablespoons capers, drained and rinsed

3 tablespoons chopped fresh basil

4 tuna steaks (6 to 8 ounces each), about 1 inch thick

Procedures:

1. Whisk vinegar, garlic, ¼ teaspoon pepper, and 6 tablespoons oil in large bowl. Transfer 2 tablespoons dressing to small bowl and reserve.
2. Slice bottom off pepper, stand upright, and slice off a large, fleshy piece from side of stem. Slice off remaining smaller pieces. Toss onion and pepper with 2 additional tablespoons oil and season with salt and pepper. Grill bread over medium fire until charred on both sides, about 2 minutes per side. Grill onion and pepper until charred on both side, 3 to 5 minutes per side. Cut bread, onion, and pepper into ¾ inch pieces. Toss bread and vegetables with dressing in large bowl. Toss in capers and basil and season with salt and pepper.
3. Brush tuna with remaining tablespoon oil and season with salt and pepper. Grill over hot fire until browned on both sides, but still red in center, 2 to 4 minutes per side. Transfer tuna to platter and drizzle with reserve dressing. Serve with salad

Quick prep tip cutting pepper for grilling

Slice the bottom off the pepper and stand it upright. Slice off a large fleshy piece form two sides to expose the core. Slice down the ribs, avoiding the seeds and stem, to create smaller strips.

Kitchen know how warming up a gas grill

Heat the grill with all the burners turned to high and the lid down for at least 15 minutes. Once the grill is hot, scrape the grate clean with a grill brush, then adjust the burners as desired. Cook with the lid down in all instances: it concentrates the heat when searing and keeps the temperature steady when slow cooking. 

Apple Walnut Torte

Apple Walnut Torte

Ingredient
3 apples, peeled, cored, and sliced
1 cup unsalted butter
1 cup brown sugar
4 pc egg yolks
1 cup of sour cream
2 cups all purpose flour
1 tsp of cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup walnuts
1 cup raising or dried cranberries

Procedures:
Sift together flour, baking powder, and baking soda, set aside. In a separate bowl, cream butter and brown sugar until light and fluffy. add egg yolks one at a time. add sour cram alternately with the dry ingredients. fold in walnuts and raisins or dried cranberries (if using). Pour in 1/3 of the cake batter into a well greased and floured nine inch springform pan. Arrange a layer of apple slices on top of the cake batter. and then pour the cake batter again. bake ate 350F for 45 to 60 or until cakes tester comes out clean when inserted. allow to cool completely before unmolding. serve warm with caramel souce

Panna Cotta with Mandarin Oranges

Panna Cotta with Mandarin Oranges

Recipe by Dorothy Ferreria

Ingredients: serve 4 to 6

Panna Cotta with Mandarin Oranges

1 tablespoon unflavored gelatin

1 cup fresh milk

1 ½ cups all purpose cream

1/3 cup white sugar

½ teaspoon lemon extract

½ teaspoon vanilla extract

1 can (11 ounces) mandarin orange segments in light syrup

Procedures:

In a large saucepan, disperse the gelatin in the milk and mix well. Let stand for 5 minutes to allow the gelatin granules to swell. Pour in cream and sugar and mix well.

Place over medium heat and allow to simmer until the gelatin has dissolved completely. Stir in flavoring extracts. Transfer to six ½ cup ramekins and chili overnight.

To serve, top with mandarin orange segments.

Greek Burgers all recipes

Greek Burgers

Why this recipe works: the greeks have given the world many thins: democracy, philosophy, and most importantly, a way to put a new spin on the classic American burger. Instead of ground beef, we use ground lamb for our burgers. And when it comes to flavorings, we put them (mint, garlic, and feta cheese) inside the burger as we form the patties rather than pile them all on top. To cut through the richness of the ground lamb, we slather on a tangy sauce of Greek style yogurt, chopped kalamatas olives, and mint. Tomato and onion slices go on at the end to complete the transformation; what was oce an all American burger is now a delicious Greek – inspired supper. These burgers are best hot off the grill, but hey can be cooked in a skillet on the stovetop as well. Low fat, no fat, or full fat plain yogurt. Look for high quality hamburger buns that can stand up to these juicy burgers without falling apart; supermarket bakery bins are good place to search.

Ingredients

1. mix yogurt, olives, 1 clove garlic, and 2 tablespoons mint in small bowl. Set aside. Break lamb into small pieces in medium bowl. Add cheese, remaining garlic, remaining mint, salt, and pepper using fork, toss until ingredients are evenly distributed. Divide mixture into 4 equal portions and lightly pack into 1 inch think patties.
2. grill patties over hot fire until browned on both side and cooked to desired doneness, 4 to 6 minutes per side. Transfer burgers to plate and tent with foil. Grill cut sides of buns until toasted, about 2 minutes.
3. arrange burgers on buns. Top burgers with dollop of yogurt sauce and tomato and union slices. Place top of bun on burger. Serve.

Simple side cucumber, watermelon, and radish salad

Combine 4 cups cubed, seeded watermelon; 1 cucumber, peeled, halved, seeded, and sliced; 1 cup thinly sliced radishes; 1 tablespoon lime juice; and ¼ cup chopped fresh mint in large bowl. Season with salt and pepper. Serve 4.