Milk Chocolate-Banana Pudding

dessert

Ingredients

  • 5 ounces milk chocolate, finely chopped
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • Pinch salt
  • 2 egg yolks
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream, plus 1 cup whipped
  • 1 teaspoon vanilla extract
  • 2 large bananas, thinly sliced
  • 14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note).

1. Place chocolate in a bowl. In a separate large bowl, sift together
sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk
until smooth.

2. In a large saucepan over high heat, bring remaining 1 cup milk and
1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until
smooth. Whisking constantly, slowly pour hot chocolate mixture into
egg mixture until completely incorporated and cocoa is dissolved.

3. Return custard to saucepan. Cook, stirring constantly, over medium
heat, until thickened, about 10 minutes. Do not let mixture reach a
simmer. If custard begins to steam heavily, stir it, off the heat, a
moment before returning it to stove top. Strain through a fine-mesh
sieve. Stir in vanilla.

4. Spread several tablespoons pudding evenly into an 8-inch square pan
(or a glass bowl). Top with an even layer of bananas; arrange whole
cookies on top of bananas. Cover with remaining pudding. Top with
whipped cream and sprinkle with crushed cookies. Chill at least 3
hours or overnight before serving.

Yield: 6 to 8 servings.

Time: 45 minutes, plus chilling

Note: Nabisco Famous Chocolate Wafers work perfectly. If you can’t
find them or want to paint the lily, try using chocolate sandwich
cookies like Newman-O’s.

Dark Chocolate Flan With New Mexican Chili, Cinnamon and Pepita Praline

dessert

Ingredients

  • Butter for pan
  • 1/4 cup pepitas (hulled toasted pumpkinseeds)
  • 1 1/3 cups granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon mild New Mexican chili powder (or to taste)
  • 1 inchlong piece cinnamon stick
  • 2 whole black peppercorns
  • 1/2 star anise
  • 5 ounces bittersweet chocolate, finely chopped
  • 4 large eggs
  • Pinch salt

1. Preheat oven to 325 degrees. On a rimmed baking sheet lined with
nonstick liner, buttered parchment or waxed paper, spread pepitas
close together in a single layer.

2. In a medium saucepan over medium heat, combine 1 cup sugar and 6
tablespoons water. Bring to a simmer, stirring only until sugar is
dissolved. Continue to cook, tilting pan occasionally to distribute
heat evenly, until a caramel of a deep amber color forms, about 15
minutes.

3. Working quickly (before caramel cools and hardens), pour half the
hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a
bit of the sides. Pour remaining caramel over pepitas, using an offset
spatula to help spread caramel if necessary. Let both pans cool
completely. When pepita praline is cool, break into 2-inch pieces.

4. Meanwhile, in a large saucepan, combine milk, cream, chili powder,
cinnamon, peppercorns and star anise. Bring to a simmer over high
heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15
minutes. Return to a simmer, turn off heat and whisk in chocolate
until smooth.

5. In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt
together. Whisking constantly, slowly pour hot chocolate mixture into
eggs until fully combined. Pour custard through a fine sieve into
caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2
inches hot tap water to roasting pan. Cover roasting pan tightly with
foil; prick foil all over with a fork.

6. Carefully transfer pan to oven. Bake until flan is lightly set but
still jiggles when shaken (lifting foil to check), about 1 1/2 hours.
Transfer loaf pan to a wire rack to cool to room temperature.
Refrigerate flan at least 4 hours or overnight.

7. To serve, run an offset spatula along sides of pan to gently
release it. Turn onto a serving platter and top with pepita praline;
serve in slices.

Yield: 8 servings.

Time: 2 1/2 hours, plus 4 hours’ chilling

Published: New York Times, April 23, 2008

Ginger-Blueberry Granola

breakfast

Ingredients:

  • 3 cups old-fashioned oats
  • 1/2 cup slivered almonds
  • 1 cup pecan halves
  • 1/2 cup ground flax seed
  • 1 cup dried blueberries
  • 1/4 cup candied ginger
  • 1 cup maple syrup

Preheat oven to 275°F. Line baking sheet with nonstick aluminum foil or parchment. Combine dry ingredients. Add syrup and mix well. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 90 minutes. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.)

Makes about 6 cups.

Chicken Tikka

main courses, quick, tastes scrumptious

This recipe is taken from page 382 of the Sheila Lukins “All Around the World Cookbook”

Serves 6
Preparation Time: 1.5 hrs
Cooking Time: 1 hr

Ingredients

  • 2 inches fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 4 T fresh lemon juice
  • 1 cup yogurt
  • 6 T vegetable oil
  • 2 t chili powder
  • 2 t salt
  • 4 whole boneless, skinless chicken breasts (about 3 lbs), halved
  • 3 medium onions, halved and slivered
  • 1 t ground cumin
  • 1/4 t ground turmeric
  • 2 T chopped flat-leaf parsley, for garnish
  • 3 limes, halved crosswise, for serving

Instructions

  1. Place the ginger and garlic, 2 T lemon juice, and 1/4 cup of the yogurt in a food processor and puree until smooth. Scrape the puree into a bowl with the remaining 3/4 cup yogurt, 3 T of the oil, the chili powder, and 1 t of the salt. Stir well.
  2. Cut each halved chicken breast crosswise into 3 pieces. Add the chicken to the yogurt mixture and toss to coat. Marinate at room temperature for 1 hour.
  3. Meanwhile, place the onions in a large bowl and toss with the remaining 2 T lemon juice, the remaining 3 T vegetable oil, the remaining 1 t salt, and the cumin and turmeric. Set aside.
  4. Fifteen minutes before the chicken is finished marinating, preheat the broiler.
  5. Spread the onions in a single layer on a baking sheet and broil about 3 inches from the heat until they are golden, 10 minutes. Shake the pan and stir onions after 5 minutes.
  6. Remove the chicken pieces from the marinade with a fork (let some marinade remain on the pieces) and cook in small batches in a large cast iron skillet over medium-high heat until golden brown, about 5 minutes per side. Add a bit more marinade to the pan if necessary to prevent sticking.
  7. Divide the onions evenly among 6 dinner plates. Top with chicken pieces and sprinkle each with 1 teaspoon of chopped parsley. Place a lime half on each plate and serve immediately.