Cherry & Amaretti Crumble Cake

Ingredients

For the Cake
  • 175g Unsalted Butter (Softened)
  • 175g Unrefined Light Muscovado Sugar
  • 1 tsp Almond Extract
  • 1 Lemon Zest (Unwaxed)
  • 2 Eggs (Large)
  • 100g Soured Cream
  • 175g Self-Raising White Flour
  • ½ tsp Fine Sea Salt
For the Crumble
  • 150g Self-Raising White Flour
  • 100g Unsalted Butter (Cold, Cubed)
  • 75g Unrefined Light Muscovado Sugar
  • 75g Amaretti Biscuits (Crushed)
  • 40g Flaked Almonds
For The Cherry Layer
  • 250g Cherries Soaked in Kirsch
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Asiago Ciabatta

Ingredients

BIGA (STARTER)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup pumpernickel, rye, or whole wheat flour
  • 1 cup water
  • 1/8 teaspoon instant yeast
DOUGH
  • all of the starter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup water
  • 1 tablespoon Pizza Dough Flavor (optional)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 cup Asiago or Parmesan cheese, cut into 1/4″ dice, plus extra for grating over the top of the bread

Baked Pork Chop

Ingredients

  • 1 1/2 cups panko
  • 5 tablespoons vegetable oil
  • 3 tablespoons grated Parmesan
  • 2 teaspoons dried Italian seasoning
  • Kosher salt and freshly ground black pepper
  • Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)
  • Lemon wedges, for serving (optional)

Directions

  1. Preheat the oven to 450 degrees F. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  2. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.

Watermelon Ice Cream

Ingredients

  • 2 c. cubed watermelon
  • 2 c. whole milk
  • 2 tbsp. sugar
  • 1/4 tsp. pure vanilla extract

Directions

  1. Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
  2. Remove mixture from loaf pan and blend again. Pour back into loaf pan and freeze for another hour. Serve.

Thai Spicy Eggplant with Sweet Basil

Ingredients

  • 1 cup jasmine rice
  • 2 Tbs. peanut or vegetable oil
  • 1/2 to 1 tsp. crushed red pepper, or to taste
  • 3 baby eggplants, cubed into bite-sized chunks
  • 1 medium-sized onion, diced
  • 1 medium-sized red bell pepper, seeded and diced
  • 4 cloves garlic, finely chopped
  • 2 Tbs. white vinegar
  • 3 Tbs. dark soy sauce, such as tamari
  • 2 Tbs. dark brown sugar
  • 20 leaves fresh basil, shredded or torn

Directions

  1. Cook jasmine rice according to package directions.
  2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
  3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.

Chocolate Cherry Pops

Ingredients

  • 3 1⁄2 ounces instant chocolate pudding mix
  • 3 cups whole milk, plus 1/4 cup
  • 1⁄3 cup dark chocolate chips, chopped
  • 1 cup frozen Cool Whip Topping, thawed
  • 1⁄3 cup cherry preserves
  • Chocolate shavings (for garnish)
  • Fresh cherries (for garnish)

Directions

  1. In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
  2. Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
  3. Unmold and garnish with shaved chocolate and fresh cherries.