Raspberry-Swirl Sweet Rolls

Ingredients

• Dough
1. 1 cup milk
2. 2/3 cup sugar
3. 1 1/2 tablespoons active dry yeast
4. 1 stick unsalted butter, softened
5. 2 large eggs
6. 1 teaspoon finely grated lemon zest
7. 1/2 teaspoon fine sea salt
8. 4 1/4 cups all-purpose flour, plus more for dusting
• Filling
1. One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
2. 1/4 cup plus 2 tablespoons sugar
3. 1 teaspoon cornstarch
• Glaze
1. 3/4 cup confectioners' sugar
2. 3 tablespoons unsalted butter, melted
3. 1 1/2 tablespoons heavy cream

Directions

1. In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
5. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead

The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking.

Notes

Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Peach Streusel Cake

Ingredients

• Streusel
1. 1/2 cup all-purpose flour
2. 1/4 cup packed light brown sugar
3. 1/4 teaspoon salt
4. 3 tablespoons unsalted butter, softened
5. 1 cup chopped toasted pecans
• Batter
1. 2 cups all-purpose flour
2. 1 teaspoon baking powder
3. 1 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1 stick unsalted butter, softened
6. 1 cup sugar
7. 2 large eggs
8. 1 cup sour cream
9. 2 teaspoons vanilla extract
10. One 10-ounce bag frozen peaches, coarsely chopped

Directions

1. Preheat the oven to 325° and butter and flour a 9-inch springform pan.
2. In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.
3. In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.

Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.

Sear-Roasted Halibut with Tomato & Capers

Sear-Roasted Halibut with Tomato & Capers by Tony Rosenfeld

To dress up this dish and add color, try using several varieties of tiny tomatoes.

Serves four.

1 pint cherry or grape tomatoes, halved
2 Tbs. capers, rinsed and chopped
1-1/2 Tbs. chopped fresh oregano
1-1/2 tsp. balsamic vinegar
Kosher salt and freshly ground black pepper
1-1/2 lb. thick skinless halibut fillet (or other mild white fish, like cod), cut into 4 even pieces
1/3 cup all-purpose flour
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, thinly sliced

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Position a rack in the center of the oven and heat the oven to 450°F.

In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.

Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

Teriyaki Hens with Bok Choy

Recipe courtesy Food Network Magazine

Cook Time:40 min	Serves: 4 servings
Ingredients
2 Cornish game hens (about 11/2 pounds each), halved Kosher salt and freshly ground pepper 3/4 cup low-sodium soy sauce 1/4 cup hoisin sauce 1/4 cup rice vinegar 1 2-inch piece ginger, peeled and sliced	2 small red chile peppers, halved (remove seeds for less heat) 1 bunch scallions 1 grapefruit, halved 1 medium head bok choy, thinly sliced 1 tablespoon toasted sesame oil 2 teaspoons sesame seeds, toasted, for garnish

Directions

Preheat the oven to 425 degrees F. Season the hens with salt and pepper and

place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes.
Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot.
Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot.
Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons
of the sauce and continue roasting until golden, about 8 more minutes.
Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and
mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to
taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the
top. Serve with the bok choy salad and garnish with sesame seeds.

Mom’s note:

You can substitute chicken hindquarters for Cornish game hens

Easy-To-Do Tiramisu Recipe

From Ultimate Italian by Deborah Wagman.

45 min | 45 min prep	SERVES 16 , 16 servings
1/2 cup sugar 1/3 cup water 2/3 cup hot strong coffee 2 tablespoons Amaretto 2 tablespoons hazlenut liqueur 16 ounces mascarpone cheese, softened 1/3 cup sugar	1 teaspoon vanilla 1 1/2 cups whipping cream 9 ounces ladyfingers 1 tablespoon unsweetened cocoa powder fresh raspberry (to garnish) chocolate-covered coffee beans, crushed, to garnish

1. For syrup: In a small saucepan, combine the 1/2 cup sugar and the water. bring to boiling, stirring to dissolve sugar. Remove from heat; cool. Stir in coffee, amaretto, and hazlenut liqueur.
2. For filling: In a medium bowl, stir together mascarpone cheese, the 1/3 cup sugar and vanilla. In a chilled medium mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold 1/2 cup of the whipped cream into the mascarpone mixture to lighten. Fold in remaining whipped cream.

To assemble: Arrange half of the ladyfinger in a 2-quart square baking dish. Brush with half the syrup. Spread with half of the filling. Arrange the remaining ladyfingers on top of layers in pan. Brush with the remaining syrup. Spread with the remaining filling. Sprinkle with the cocoa powder. cover and chill for 4 to 24 hours before serving. Garnish each serving with raspberries and chocolate-covered espresso beans.

Indian Butter Chicken

Ingredients

1 tablespoon peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger-garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half-and-half

1 cup tomato puree ½ can of whole peeled tomatoes with liquid, chunk the tomatoes to same size as chicken 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon peanut oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium high heat.

2. Sauté shallot and onion until soft and translucent.

3. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.

4. Cook, stirring, for 1 minute.

5. Add tomato puree, chunked whole tomatoes and cook for 2 minutes, stirring frequently.

6. Stir in half-and-half and yogurt.

7. Reduce heat to low and simmer for 10 minutes, stirring frequently.

8. Season with salt, pepper and cayenne.

9. Remove from heat and set aside.

10. Heat 1 tablespoon oil in a large heavy skillet over medium heat.

11. Cook chicken until lightly browned, about 10 minutes.

12. Reduce heat and season with 1 teaspoon garam masala and cayenne.

13. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.

14. Pour the rest of the sauce into the chicken.

15. Mix together cornstarch and water, then stir into the sauce.

16. Cook for 5 to 10 minutes, or until thickened.

North Indian Chicken Curry

This is a moderately spicy curry. If you’re sensitive to heat, cut back on the chiles and cayenne. Serves five to six.

2 Tbs. canola or peanut oil
2 cups finely chopped onions (from 2 medium onions)
1 cup plain nonfat yogurt, at room temperature
1 tsp. cornstarch
1 Tbs. minced fresh ginger
1 Tbs. minced garlic
1 to 2 hot fresh green chiles (preferably serranos), minced
4 lb. bone-in chicken thighs (10 to 12), skin and excess fat removed
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. turmeric
3/4 tsp. cayenne Mom put in ¼ tsp.
1 28-oz. can whole peeled tomatoes, chopped, with their juices
1/2 cup chopped fresh cilantro leaves; more for garnish
2 tsp. kosher salt; more to taste
1-1/2 tsp. garam masala (homemade or store-bought)

Heat the oil in a Dutch oven or a deep, wide saucepan set over medium-high heat. Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 min. Stir well, rearrange in an even layer again, and cook for 2 min.; the onions should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10 to 12 min. Lower the heat if necessary so the onions caramelize but don’t burn.

Meanwhile, put the yogurt in a small bowl, stirring until it’s creamy. Add the cornstarch and mix well.

Add the ginger, garlic, and chiles to the onions. Cook over medium heat, stirring frequently, for 2 min. so they meld with the onions. Add all the chicken thighs and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 min. Lower the heat to medium low and add the coriander, cumin, turmeric, and cayenne. Cook for 2 min., stirring frequently and scraping the bottom of the pan.

Add the tomatoes and their juices, the yogurt mixture, the chopped cilantro, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil. Lower the heat and simmer until the chicken is cooked through, 20 to 25 min. Remove from the heat and taste for salt.

To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with more chopped cilantro.

Make Ahead Tips

You can freeze this curry, in which case you shouldn’t add the garam masala and cilantro garnish until you're ready to serve. Thaw the curry in the fridge and reheat over low heat. Then sprinkle with the garam masala and a little ground cumin, cover, and let sit for a few minutes to let the aroma infuse the curry. Transfer to a serving dish and sprinkle with the chopped cilantro.

From Fine cooking.

by Suneeta Vaswani

Definitely a keeper