With Love and Quiches (36 page)

Meanwhile, add the shrimp to the sauce, raising the heat to medium, and cook until pink and just cooked through, about 5 to 8 minutes.

Add the spinach, peas, parsley, and basil and cook for only a minute or two longer. These should remain bright and green.

Toss with pasta (adding some of the retained cooking liquid, if needed) and serve immediately.

Note:
Although the conventional wisdom says not to offer fresh grated Parmesan cheese with fish dishes, I disagree and always do so, offering my guests the option.

A classic French dessert and a conversation starter; something different. I served it twenty-five years ago at my daughter’s wedding instead of the traditional offerings; nobody but me quite understood what I was trying to achieve, though. Maybe that was too much, too soon.

Serves 8

Assemble this dessert on beautiful plates to serve, a little of each.

For larger crowds, increase the quantities.

Serve with strong coffee, champagne, or a fine dessert wine.

Scatter some berries, if desired.

Notes:
Make sure to use the finest dark chocolate (no milk or white chocolate), and, for added interest, serve fresh figs (if in season) or other fruit (pears are nice) with this dessert. Fig jam, nuts, and crème fraîche are other elegant additions.

I demonstrated this dessert over forty years ago during one of my cooking classes, but it seems au courant to me, considering that even bacon, along with many other nontraditional ingredients, has become an “of the moment” dessert inclusion. It is very impressive and very easy to prepare.

Serves 6

In a food processor, puree the avocados with the lime juice.

Add the next four ingredients and blend until very smooth, about 1 minute more.

Divide or pipe among six parfait glasses, and chill for at least 4 hours.

Serve garnished on top with a few berries or semisweet chocolate shavings. Or for something way out there, try garnishing with candied bacon. Also serve with shortbread cookies on the side.

Notes:
I once learned a trick for keeping the vibrant green of the avocado from turning brown so quickly once cut: Rinsing or submerging in cold water prevents the fruit from browning for hours. But, even so, do not prepare this lovely dessert more than those few hours in advance.

This timeless and elegant (flourless) cake was one of our first dessert products, introduced in 1974, and it has remained on our roster to this very day in several shapes and sizes.

Serves 8

Garnish: Dusting of confectioner’s sugar

Melt chocolate and butter in a double boiler or microwave oven. Don’t overheat or allow to burn. Remove from heat.

With rubber spatula, fold the almonds, cocoa, salt, and coffee into the chocolate and butter mixture.

In a separate deep bowl, whisk the yolks, sugar, and rum until they thicken and ribbon, appearing creamy and light in color. Then gently fold in the above chocolate mixture, being careful not to deflate the combined mixture.

Meanwhile, with an eggbeater, or in a stand mixer with the whisk attachment, whip whites with cream of tartar until stiff but not dry. Fold gently into chocolate mixture, being careful not to deflate whites. The mixture should remain soufflé-like in texture.

Wrap the bottom of a 9-inch springform pan with a double layer of tinfoil, sealing the bottom well. Butter the pan and line it with buttered parchment paper. Gently transfer the batter into prepared pan. Set on a cookie sheet and bake at 325 degrees F for 25 to 30 minutes just until set in center. Remove the cake from the oven; the center will appear underbaked but will continue to set as it cools. Allow to cool to room temperature. Once cooled, refrigerate in the pan for a few hours to aid in the unmolding process.

About 30 minutes before serving, run a thin knife between the cake and sides of the pan.

Carefully unmold and remove parchment, transfer to serving platter, sprinkle with confectioner’s sugar, and serve at room temperature.
Note:
Nice served with lightly whipped cream, vanilla (or coffee) ice cream, crème fraîche, and strawberries—or any ripe berries in season.

This easy, quintessential comfort food was also introduced in the 1970s and is still on our menu in one form or another, from praline to raspberry to maple.

Serves 8 to 12 generously

Garnish: Dusting of confectioner’s sugar

Combine 2 tbsp. sugar and ½ tsp. cinnamon completely in a small dish and set aside.

Arrange bread in 9 × 13 glass baking pan, or a deep-sided 10-inch round one.

Drizzle with the butter. Sprinkle with the raisins.

Scald milk and cream with the vanilla bean (if using one), remove
from heat. Split the bean and scrape in some of the seeds. Add the sugar and vanilla (if no bean was used) and stir.

In separate bowl, beat the eggs and extra yolks lightly, then combine with the cream mixture and add the ¼ tsp. cinnamon and pinch of salt.

Pour custard over bread, patting down, and allow to soak for 5 minutes.

Sprinkle with reserved cinnamon sugar mixture and bake in pre-heated 350-degree F oven for approximately 45–50 minutes.

Dust with confectioner’s sugar and serve warm or at room temperature.

Notes:
Delicious served as a dessert or brunch item with ripe berries in season. Also nice accompanied by whipped cream, crème fraîche, or even maple syrup!

I used to make this confection to give as house gifts, wrapped up in a napkin, tied with ribbon, and placed in a pretty basket or bowl. This was before I started Love and Quiches. It occurs to me that it would make a nice dessert accompaniment served with ice cream, sorbet, or frozen yogurt; it’s something different and easy to prepare. All you need is a candy (or frying) thermometer. Unlike traditional brittles, this confection is chock full of nuts.

In a 350-degree F oven, toast the nuts with the salt on a rimmed cookie sheet for 5 to 10 minutes. Remove from oven. Bring the sugar, corn syrup, and water to a boil in a heavy saucepan. Cook over moderately high heat, undisturbed, until candy thermometer reaches 290 degrees F. The mixture will have turned a light amber color. This will take about 15 minutes.

Take off heat and quickly stir in the butter, vanilla, and nuts.

Pour onto parchment-lined or lightly buttered cookie sheet and spread with a spatula or back of a greased spoon. Rest at room temperature until cool and hard. Break into random pieces, about 1½ inches each, to serve as candy or as a dessert accompaniment described above.

Notes:
If desired, substitute any other favorite nuts, such as pecans or pistachios, or even peanuts. Also, this would be a great opportunity to try out your silicon liner, if you have one.

We first baked this to be served at a dinner party at the home of Jacqueline Kennedy a very long time ago, and it has remained, in one form or another, on our menu ever since.

Serves 8 to 10

This recipe will fill one large 11-inch pie pan or an 8
×
8 deep square pan.

Preheat oven to 350 degrees F.

Coat the pan with cooking/baking spray.

Melt chocolate and butter in a double boiler or microwave oven. Don’t overheat or allow to burn. Remove from heat.

Place chocolate mixture, eggs, sugar, vanilla, and salt in a bowl. With a stand mixer, hand mixer, or wooden spoon, mix well until all ingredients are fully incorporated. Blend in flour last and mix just until incorporated, being careful not to overmix. Gently fold ½ cup of the pecans into batter. Deposit into pan, sprinkle remaining ¼ cup pecans on top, and bake at 350 degrees F for approximately 45 minutes or until a toothpick inserted in the center comes out clean.

Cool and serve with your favorite ice cream, frozen yogurt, whipped cream, and berries.

Note:
Mix in or top this brownie with your favorite chocolate or nuts … we add pecans.

We introduced this dessert very recently to keep up the demand for “all things yogurt
.”

Serves 8 to 12

Crust

Place graham cracker crumbs, ground cinnamon, and sugar in a bowl and combine well. With a stand mixer, hand mixer, or spoon, pour in melted butter and stir until completely combined.

Wrap the bottom of a 10-inch springform pan with a double layer
of tinfoil, sealing the bottom well. Press the graham crumb mixture evenly into the bottom of the pan. Grease the side of the pan with butter (and coat the sides with dry graham crumbs if desired).

Place cream cheese, sugar, and salt into a mixing bowl. With a stand mixer or hand mixer, blend together until mixture is fluffy and smooth. Add vanilla extract and Greek yogurt to cream cheese mixture. Beat together until incorporated. Add eggs one at a time until incorporated. Pour cheesecake batter over crust.

Set on rimmed cookie sheet and bake in a shallow water bath. Bake at 325 degrees F for 75–80 minutes or until set in center. Remove the cake from the oven and water bath, allowing the cake to cool to room temp. Chill in refrigerator for 8 hours prior to serving. About 30 minutes before serving, run a thin knife between the cake and sides of the pan.

Carefully unmold; transfer to serving platter.

Serve with a drizzle of honey—try some wild flower or orange blossom.

Note:
For ease of cutting any cheesecake, use a hot, wet knife, wiping blade between slices.

I prefer this fruit crisp with some nuts in the topping. You can certainly leave them out if you aren’t a fan. If you prefer a more traditional topping with oatmeal, add ¾ cup of old-fashioned rolled oats. Use a 3-qt. (9
×
13) glass baking dish for this recipe.

Serves 10 to 12

Filling