You Recipes: June 2023

Friday, June 30, 2023

12 crowd-pleasing grilling recipes for your 4th of July cookout - Yahoo Life

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12 crowd-pleasing grilling recipes for your 4th of July cookout Yahoo Life

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Tinto de Verano Recipe - NYT Cooking - cooking.nytimes.com

A drink built and named for summer, Spain’s effervescent tinto de verano (summer red wine) matches the season’s easy-going nature. At its most traditional, the recipe sticks to just three ingredients: ice, red wine and citrus soda. (La Casera, from Spain, is most classic, but 7Up and Sprite also work.) This version includes an option for a bright lemon-lime syrup mixed with soda water to stand in for the classic’s soft drink, plus a pour of vermouth for rounder, herbal notes. But, should you prefer your tinto de verano adhere to tradition, feel free to add more red wine in place of the vermouth. While the below recipe will yield a balanced, light and fizzy tinto de verano, there’s no need to get overly caught up on perfect measurements, the drink readily adapts to personal preference — and eyeballing ounces.

Featured in: It’s Not Summer Without a Tinto de Verano

Ingredients

Yield:1 drink

For the Lemon-lime Syrup (optional)

1lemon, peeled
1lime, peeled
¾cup granulated sugar
Pinch of fine sea salt
¾cup/6 ounces fresh lemon juice (from about 2½ large lemons)

For the Drink

Ice
2ounces dry red wine
¾ounce sweet vermouth (optional)
4ounces lemon-lime soda, such as La Casera, 7Up or Sprite (or use ¾ ounce Lemon-Lime Simple Syrup, plus 2 to 4 ounces soda water)
Lemon wheel, for garnish

Preparation

If making the lemon-lime syrup, place the citrus peels in a small saucepan, and add the sugar and salt. Use a muddler or the end of a rolling pin to break down the mixture, working the sugar mixture into the peels until they start to express their oils. Add the lemon juice and stir to combine. Heat over low, stirring frequently, just until the sugar dissolves. Immediately remove the pan from the heat and set aside to steep for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1 cup syrup. The syrup can be stored, in an airtight container in the refrigerator, for up to 3 weeks.)
In an ice-filled cocktail shaker, combine the wine, vermouth and syrup, if using. Cover and shake until cold, then strain into an ice-filled highball or wine glass. Top with soda (or soda water), and mix gently to combine. Garnish with the lemon wheel and serve.

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Six long cold drinks for hot summer days recipes - The Guardian

When the sun is high and the Ashes are in full swing, I become less interested in martinis, negronis and other short intensities; instead, I want long, cold refreshment. Here are a few of my summer favourites. Each is highly adaptable – try ginger ale for the mojito, mint syrup in the gin and tonic, and so on – but the non-negotiables are that the ingredients (and, ideally, the glass) should be very cold and an excess of ice is almost always the way to go: the more you use, the colder everything stays and the slower the ice melts.

If you prefer your cocktails alcohol-free, there are so many spirits and beers to suit these days: Caleño’s Dark & Spicy, for instance, works beautifully in the dark and stormy, Seedlip’s Garden 108 makes a very happy-making G&T and Strykk’s Not V*dka works really well in the Dalmatian; and while alcohol-free beer was mostly carwash just a few short years ago, there are any number of exceptional ones now widely available.

White Dalmatian

The traditional dalmatian uses black pepper, though I prefer it with white. It is a delightfully lively cocktail: should you have a slight sniffle or be feeling in any way lethargic, here is your medicine.

Serves 1

For the syrup (makes enough for 4 serves)
1 tbsp white peppercorns, roughly crushed
160g caster sugar

For the drink
50ml white pepper syrup (see above and method)
50ml vodka
100ml grapefruit juice

First, make the syrup: warm the peppercorns, sugar and 120ml water in a small saucepan until it reaches a simmer, then take off the heat and leave to cool. Pour the mix through a fine sieve and discard the pepper solids; a few finer particles may get through, but they’ll only add to the impact on the drink later.

Put the syrup, vodka and grapefruit juice in a cocktail shaker filled with ice and shake vigorously. Pour into a glass and prepare to be restored.

Rosemary gin and tonic

Rosemary may suit autumnal and winter recipes best, but its scent is very much of summer; I, for one, always rub the leaves every time I pass a plant. Syrups are such a simple way of capturing a herb’s qualities; the same approach works with mint, lemon verbena, lovage and thyme.

120g caster sugar
Rosemary sprigs
50ml gin
Tonic water, to top

Make a syrup by pouring 120ml boiling water over the sugar and stir until it dissolves. Add a few good sprigs of rosemary – the more you add, the quicker the flavour will develop – then leave to cool, tasting every few minutes and lifting out the rosemary when its flavour is nicely present.

Half-fill a tall glass with ice, add 35ml rosemary syrup and the gin, and stir. Top with tonic to taste, stir with a rosemary sprig and sit somewhere sunny to enjoy.

Hans and Gaby’s mojito

My friends Hans and Gaby Wieland, smallholders at Neantóg Farm in Ireland, magnified my embryonic interest in fermentation with their creative, imaginative approach, and this drink was invented in their honour. Make your own kombucha or use one of the many brands now out there – Blighty Booch is my favourite, and their bramley apple and elderflower kombucha would be perfect here.

1 lime, juiced and peeled
1 good handful of mint
50ml white rum
90ml kombucha

Put the lime juice and peel and the mint in a bowl, then lightly pound the leaves with the end of a rolling pin to extract scent and flavour (this is known in the cocktail trade as “muddling”). Lift out the lime skins, then squeeze them into the bowl to extract as much of the juices as possible.

Half-fill a tall glass with crushed ice, pour in the contents of the lime bowl, the rum and the kombucha, then stir and sip at your leisure.

Chipotle michelada

This hot, sweet, sour, salty delight will turn your headlights to full beam. The kecap manis, a sweet soy sauce available in specialist south-east Asian shops and online, as well as in some larger supermarkets, is a departure from the classic michelada, but it works brilliantly. Mexican beer may be the authentic choice, but it is the quality of the lager/light beer that’s most important here. Finally, the sriracha is optional, not least because that hot, limey rim is plenty wakey-wakey in itself, but if you’re feeling in need of a kill-or-cure, there is often only one avenue to take.

Makes 2

2 tsp sea salt
1 tsp chipotle chilli flakes
1 juicy lime
1 tbsp kecap manis (sweet soy sauce)
200ml tomato juice, chilled
600ml Mexican beer
A dash of hot sauce, such as sriracha

Swizz the salt and chilli in a spice grinder to reduce them to a fine-ish powder, then tip on to a small plate.

Juice the lime, add it to a jug, then stir in the kecap manis. Add the tomato juice, stir, then carefully pour in the beer to minimise the froth.

Rub the spent lime flesh around the top of each glass and dip the rims in the chilli salt. Put a handful of ice in each glass.

Taste the beer mix and add sriracha, if using, a teaspoon at a time, to taste. Pour into the two glasses and relax, ideally in the sun.

Dark and stormy

Rum and ginger are one of my favourite pairings, and lime draws them into a tighter embrace. As classic as those ingredients may be, I am also quite partial to a white rum version, or to using ginger ale instead of beer, in which event an extra tweak of lime might well be in order.

80ml ginger beer
25ml lime juice
A dash of Angostura bitters, if you fancy
50ml dark rum

Half-fill a tall glass with ice. Build the drink as you want – I usually add the rum last, however, because I like that first long sip to be rum-heavy.

White peach and lavender bellini

Lavender brings an extra twist of summer to a classic bellini. If your peaches are as firm as an apple, rather than simmering them as here, instead halve, stone and roast the fruit in a low (120C or so) oven, cut side up with some chopped lavender and a little water in the pit of each, until soft but still retaining their shape.

2 white peaches
1 sprig lavender
Prosecco, to top

Peel, stone and chop the peaches, then put them in a pan with the lavender and just a little water, and bring to a simmer. When the fruit has surrendered, lift out and discard the lavender, then puree the fruit. Leave to cool, then chill.

The proportions are yours to choose, but you can’t go wrong with one part peach puree to three parts fizz.

Mark Diacono’s latest book, Spice: A Cook’s Companion, is published by Quadrille at £25. To order a copy for £22, go to guardianbookshop.com

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Thursday, June 29, 2023

Easy delicious side dishes to make for Fourth of July weekend - GMA

While the carb-filled craze of pasta salad summer is a delicious one, there are so many other easy and delicious side dish recipes just as deserving of the summertime spotlight.

Sure, it's in the name -- but you certainly won't see any side-eye when people are left to choose between these tasty options.

"Good Morning America" tapped a handful of food creators to share their most beloved side dish recipes for upcoming Fourth of July barbecues and summer soirées.

Make these side dish recipes the main event for Fourth of July

Bratwurst, hot dogs and burgers may be top of mind on July 4, but who says you can't pile your plate high with just sides on Independence Day? It's a free country after all, so if you want to make sides the star, you can do that -- especially if you're making any of these recipes.

"I love a side dish that's both filling and also full of flavor. To me, that usually means an assortment of veggies, herbs, sauces, and often cheese," Carina Wolff, a health and wellness writer, food blogger, and founder of Kale Me Maybe, told "GMA." "I like when dishes use classic ingredients with a spin. I want people to be wowed when they eat a side. They should shine just as much as a main dish."

Potato Arugula Salad with Tomato Confit

Carina Wolff, Kale Me Maybe

A potato and arugula salad with confit tomatoes.

Sure, you've had your family's -- or a favorite store-bought -- mayonnaise-based potato salad in the past with the usual suspects: celery, pickles, maybe hard-boiled eggs mixed in. But Wolff's version deserves your full attention.

The self-taught cook shared her full recipe for a potato arugula salad below, which serves two, so you may want to plan for a double or triple batch.

Ingredients

1 pint cherry tomatoes

1 teaspoon oregano

1 pound yellow baby potatoes

Salt & pepper

4 cups arugula

14-ounce can chickpeas, rinsed and drained

1/4 red onion, thinly sliced

4-5 ounces feta, crumbled

6-7 basil leaves, thinly sliced

2 tablespoons parsley, roughly chopped

2 tablespoons red wine vinegar

Directions

1. Preheat oven to 425 F. Add tomatoes to a small baking dish. Drizzle with a generous amount of olive oil (enough to coat all the tomatoes), and then toss in oregano and a pinch of salt.

2. Cut the baby potatoes in either halves or quarters so they're all approximately the same size. Add to a baking sheet lined with parchment paper, and toss in a drizzle of olive oil and a pinch of salt and pepper. Add everything to the oven, and bake for 25-35 minutes until potatoes are soft but crisp around the edges and tomatoes have begun to burst. Let cool before adding both to the salad.

3. In a large bowl, add the arugula, cooled potatoes and tomatoes, chickpeas, red onion, feta, basil and parsley. Add the red wine vinegar and another pinch of salt and pepper, and toss. Serve immediately!

Roasted Veggie "Orzo" with Feta and Basil Vinaigrette

Carina Wolff, Kale Me Maybe

A bowl of roasted veggie salad with chickpea "orzo."

Wolff also offered another alternative to pasta salad with a roasted veggie option and a fresh dressing you'll want to put on everything this summer. This recipe makes enough for two to four servings, depending on your appetite.

Ingredients
2 cups vegetable broth
7 ounces chickpea rice alternative (or orzo!)
2 red bell peppers, chopped
1 pint small gold tomatoes
2 sweet corn cobs
2 cups quartered zucchini (~1 large or 2 small)
Olive oil
Salt
Pepper
Crushed red pepper
4 ounces feta, cut into cubes

Grilled Corn Salad with Zucchini and Basil Vinaigrette

Ari Laing, Well Seasoned Studio

Grilled corn and zucchini salad with feta cheese.

In under 30 minutes, you can recreate food creator and former fine dining chef Ariel Laing's quintessential summer side with a vibrant herb dressing from her food blog, Well Seasoned Studio.

Ingredients
2-3 ears corn, husks and silk removed
2-3 zucchini ends, trimmed, cut into quartered wedges
2 tablespoons avocado oil or other light, neutral oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup feta, crumbled
1/3 cup walnuts, toasted, roughly chopped
1/4 cup scallions, thinly sliced
1/4-1/2 cup basil vinaigrette or other preferred light vinaigrette
Flaky sea salt for serving

Directions

1. Season the zucchini. Place quartered zucchini wedges in a large mixing bowl, then drizzle with avocado oil, kosher salt, and freshly ground black pepper. Toss to thoroughly coat.

2. Grill the corn and zucchini. Preheat a grill to medium-high. When hot, coat with nonstick grill spray. Place shucked corn and seasoned zucchini wedges directly on grill grates, then cook for 3-4 minutes per side, about 12-14 minutes, or until the corn is charred on all sides and the zucchini is tender and has almost a creamy texture.

3. Cut the veggies. Allow the corn and zucchini to cool for about 5 minutes, then use a sharp knife to cut the kernels off of each ear of corn. Slice the zucchini into half-inch pieces. Place in a large mixing bowl.

4. Assemble the salad. To the zucchini and corn, add the crumbled feta, chopped toasted walnuts, and scallions. Drizzle with 1/4 cup of basil vinaigrette -- or whichever dressing you're using -- then toss to thoroughly coat.

5. Taste and adjust seasoning as needed. Serve immediately or at room temperature with a generous pinch of flaky sea salt. Feel free to top with additional feta, walnuts, or scallions!

Panzanella Salad Recipe for Summer

Well Seasoned Studio

Panzanella, a rustic Italian salad with homemade croutons, tomatoes, red onion and fresh basil.

We are approaching peak tomato season, and this dish, which originated in the central Italian countryside, makes the most of natures bounty, combined with rustic, toasty bread for an over-the-top crouton effect.

"Our panzanella salad combines homemade croutons, heirloom tomatoes, fresh mozzarella, ripped basil leaves and crispy salami for an irresistible side dish," Laing said about her version of the classic recipe. "Tossed in a homemade vinaigrette, this Italian bread salad is best served after 30 minutes."

Ingredients
For the dressing:
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic finely chopped
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 medium lemon, zested, about 1 teaspoon
1 tablespoon fresh lemon juice

For the salad:
5 cups ciabatta bread cut into 1-inch cubes
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, divided
2 pounds heirloom tomatoes, cut into 1-inch pieces, (sub grape or cherry tomatoes if you don't have heirloom)
6 ounces genoa salami, cut into 1/4 to 1/2-inch pieces
1 tablespoon neutral oil
1/2 medium red onion thinly sliced into half moons, about 1/2 cup
1/2 cup basil, packed, hand ripped or roughly chopped
8 ounces fresh mozzarella, hand torn or cut into 1-inch pieces
Flaky sea salt for serving

Directions

Make the salad dressing. Place extra virgin olive oil, red wine vinegar, minced garlic, oregano, Dijon, kosher salt, lemon zest and fresh lemon juice in a bowl. Whisk to combine, then set aside. Alternatively, place all dressing ingredients in a mason jar, then seal rightly and shake well.

Toast the croutons. Preheat oven to 375 F. Place bread cubes on a rimmed baking sheet, then drizzle with 2 tablespoons extra virgin olive oil and 1/2 teaspoon kosher salt. Bake until crispy, about 5-7 minutes. Set aside.

Salt the tomatoes. Place chopped tomatoes in a large bowl, then season with remaining 1/2 teaspoon kosher salt. Let sit for 10 minutes (or while you prepare the rest of the salad).

Cook the salami. Heat 1 tablespoon neutral oil in a medium skillet over medium heat. When hot, add diced salami. Cook until crisp all over, about 3-4 minutes, stirring often. Drain on a paper towel lined-plate or bowl.

Toss the salad. Combine all salad ingredients in a large bowl: toasted croutons, seasoned chopped tomatoes, crispy salami, sliced red onion, ripped basil, and fresh mozzarella. Drizzle the dressing on top, then toss to evenly coat.

Rest 30 minutes. Allow the panzanella salad to rest for at least 30 minutes or up to 1-2 hours max. Sprinkle with flaky sea salt, then serve!

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Wednesday, June 28, 2023

A Dessert Recipe So Good I Was Sworn to Secrecy - The New York Times

A friend told our columnist never to write about this easy Hawaii-style sherbet. Lucky for you, she did anyway.

So few childhood treats stand the test of time.

One night in college, it occurred to me that, far from home, no one was going to tell me what I could and couldn’t eat, so I stalked the aisles of the Wawa at the edge of campus until I found a packet of Hostess HoHos, those little chocolate cake rolls with ghost-white swirls of cream. A bite, and — ashes. All delight was gone. It felt as if I’d been booted out of the kingdom; there would be only the gravity of grown-up tastes now.

Recipe: Hawaii-Style Sherbet

But not everything has been taken from me. I still thrill to the Icee, that brain-chilling slush of soda invented in the 1950s by Omar Knedlik, who owned a Dairy Queen franchise in Kansas and, as legend has it, stashed soda in the freezer when the soda fountain was on the blink. He later patented a machine that cools soda to exactly 28 degrees Fahrenheit, to achieve that suspended state between ice and cream.

For me, the only Icee is the one that Kon Ping Young — Mr. Young to me — used to make at the Crack Seed Store in Honolulu, where I grew up, in what people in Hawaii call small-kid time. The base was always strawberry, the rosy slush whorling down into the cup. Halfway through, Mr. Young would stop the machine and spoon in the liquid skimmed off a jar of li hing mui, a local snack of preserved plums soused on a brew of sugar and licorice. (“Crack seed” is the catchall term for any fruit treated thus.) He’d sneak in one of the whole plums, which he’d cover with more slush. I’d find it buried deep, a shriveled prize, so tangy that when I sucked on it, the world condensed to that one flavor, a tiny neutron star of sweet-sour-salt.

Lusher than sorbet, more ethereal than ice cream.

Neale Asato loved that li hing Icee, too. It was the inspiration for his li hing float, a meld of strawberry sherbet and vanilla ice cream with hidden seams of li hing sauce, one of the best sellers at Asato Family Shop in downtown Honolulu. I first heard about Asato and his sherbet in 2018 from a friend who spoke in something between a whisper and a hiss: “You must never write about this.” At the time, Asato was making sherbet in his home kitchen and selling it online, by subscription — a side gig from his day job at a pizzeria. Now he has a proper storefront just off the Pali Highway, although it’s open only two days a week, and a scoop truck in Waikiki. Flavors are ever in rotation, including a homage to another local snack, gummy bears dusted with pulverized pickled lemon peel, and Green River, a lime soft drink concocted in Iowa and popularized during the Prohibition era that somehow became a staple of drive-ins in Hawaii.

Sherbet is lusher than sorbet, more ethereal than ice cream. For people in Hawaii, Asato’s take is a nostalgic callback to guri-guri, the nearly century-old specialty at Tasaka Guri-Guri, a cash-only, counter-service spot on Maui. Jokichi and Rise Tasaka, immigrants from Japan, opened the first iteration of the shop in the early 20th century — the exact date is unknown — and their son, Gunji, reportedly came up with what he originally called goodie-goodie (say the name fast) in the 1920s.

The recipe is a secret. (Could any sentence make you want a recipe more?) So is Asato’s. But he has an easy home version that he’s willing to share, with no ice-cream maker required. Bring strawberry soda to a boil — you can do it in the microwave — add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness; and if you’re curious, li hing sauce, for a puckering finish), then freeze again. Break out an ice-cream scoop. Shiver.

The Wawa of my college days was demolished in 2014. A new one opened nearby, albeit with an eerily high-tech, modernist facade (described by the writer Harrison Blackman, then a student journalist, as “part Wawa, part stealth fighter”). In Hawaii, I had my last li hing Icee made by Mr. Young in 2018; he retired the next year. Nevertheless, under new ownership, Crack Seed Store remains open. Maybe another li hing Icee awaits me. Youth recedes, yet I close my eyes and know it still: the sweet crush, the sour punch, the thrill running up my spine.

Recipe: Hawaii-Style Sherbet

Ligaya Mishan is a writer at large for T Magazine and a columnist for The New York Times Magazine. She has won a James Beard Award, and her work has been selected for the Best American anthologies in magazine, food and travel writing.

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Tuesday, June 27, 2023

Simple BBQ Sauce Recipes - The New York Times

An Alabama white sauce, a South Carolina mustard sauce and a North Carolina vinegar sauce: Each comes together in minutes with just a few staples.

Traditional American barbecue sauces have always had an air of mystery. The lengthy ingredient lists. The complex flavors. The secrecy surrounding the recipe. The mythical pit masters who vow to take their formulas to the grave.

So the notion of a barbecue sauce that contains only three ingredients smacks of heresy — even more so when you can assemble it in a matter of minutes. But there are precedents in regional American barbecue. Each of these recipes requires just three ingredients (not counting salt and pepper), and all will take your barbecue far beyond the sweet tomato-based condiment most of us call barbecue sauce.

Recipe: North Carolina Vinegar Sauce

Red pepper flakes amp up the flavor in this vinegar sauce.Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

“Vinegar sauce is the original American barbecue sauce,” said John Shelton Reed, author of “On Barbecue.” While a watery mix of cider vinegar, red pepper flakes, and salt and pepper may not seem like barbecue sauce to most Americans, North Carolina-style pulled pork just wouldn’t taste right without it.

The vinegar counterpoints the fatty pork, while the black and hot peppers crank up the heat. In western North Carolina, ketchup is added for sweetness. The debate as to which is superior remains fiercely fought. Personally, I prefer the ketchup-free version, agreeing with Wilber Shirley, the founder of Wilber’s Barbecue in Goldsboro, N.C., who once said, “You don’t put vinegar on beef, and you don’t put ketchup on pork.”

Try North Carolina vinegar sauce with pulled pork, shredded barbecued chicken or lamb.

Recipe: South Carolina Mustard Barbecue Sauce

A grainy mustard gives a new twist to this classic South Carolina-style sauce.Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

South Carolina’s contribution to regional American barbecue is mustard sauce. Barbecue buffs — from Columbia, S.C., through Georgia, and in parts of Kentucky and Florida — understand the wonders that mustard can work on pork; how the spice enhances the meat’s sweetness, while the acidity cuts through the fat.

Mustard may be the addition of the German immigrants who settled in South Carolina in the 18th century and whose descendants opened barbecue restaurants still revered in the state, such as Bessingers in Charleston, Sweatman’s in Holly Hill and Hite’s in West Columbia.

A good mustard sauce is a study in balance: the bite of mustard and mouth-pucker of vinegar offset by the sweetness of honey or brown sugar. Tradition calls for using ballpark-style mustard, but try the suaveness of Dijon-style mustard or a grainy mustard from Meaux in France.

Serve this South Carolina mustard barbecue sauce over smoked, pulled or grilled pork; smoked or grilled chicken; grilled salmon or other seafood; or whole roasted cauliflower.

Recipe: Alabama White Barbecue Sauce

White sauce can be traced to a barbecue stand in Decatur, Ala.Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

There’s no mystery about the origin of this third sauce: Alabama’s unique white barbecue sauce. The place was Decatur, Ala., where “Big” Bob Gibson, a railroad man and barbecue buff, began selling barbecued chicken from his backyard in the 1920s. Legend has it that Mr. Gibson created the sauce for a customer who hated tomatoes.

This piquant mixture of mayonnaise, vinegar and black pepper has accompanied barbecued chicken through five generations of pit masters at Big Bob Gibson Bar-B-Q. The mayo thing may sound strange, but it’s awesome.

Pair this white barbecue sauce with smoked chicken, pulled pork or roast beef.

According to Robert F. Moss, the author of “Barbecue: The History of an American Institution,” a new generation of Southern chefs is upscaling the recipe, using homemade mayonnaise, uncommon mustards and designer vinegars.

But there’s no need to get fancy. Three ingredients are all that’s required to take each of these distinctive Southern barbecue sauces over the top.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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Monday, June 26, 2023

Cheesecake Just Got Even More Delicious! Try These Scrumptious Coconut Cheesecake Recipes - Yahoo Life

Nothing beats indulging in a bite of creamy, delectable cheesecake! The iconic dessert, believed to have originated in ancient Greece, has developed into unique and delicious variations over the years. One of our favorite twists: coconut cheesecake!

The comforting flavor combo of cream and coconut — think pina coladas, coconut cream pie and coconut cake — tastes the way a hug feels. And there are many ways to add coconut flavor to your treats: coconut extract, cream of coconut, coconut macaroons and shredded coconut.

Which type of shredded coconut should you use? "That depends on the recipe," says Woman’s World Food Director Julie Miltenberger. If the rest of the dessert is less sweet, go with a sprinkling of sweetened flaked coconut, which has been dried, moistened and tossed with a touch of sugar (it also remains softer). For desserts that are already plenty sweet, reach for desiccated coconut, which is grated instead of shredded, has a finer texture and is unsweetened. For a finishing flourish, opt for coconut flakes. These thicker shavings are also unsweetened but their larger size adds texture and a real wow factor.

Below you’ll find six irresistible recipes, ranging from coconut cheesecake minis to perfectly prepared parfaits, that really let the coconut flavor shine. Whether you're looking for no-bake, chocolate-flavored, fruit-topped or something else, you're sure to find your favorite new cheesecake!

Coconut Cheesecake Bars

These no-bake strawberry cheesecake bars topped with shredded coconut are the perfect mix of sweet and nutty!

Ingredients:

1 (16.5 oz.) tube room-temp sugar cookie dough
10 diced strawberries + additional
1 (24.3 oz.) container of cheesecake filling
1 ½ cups whipped topping
Shredded coconut

Directions:

Press sugar cookie dough into greased 9" square baking pan. Bake 10–12 minutes at 350°F. Let cool on rack. Stir diced strawberries into cheesecake filling. Fold in whipped topping. Spread over crust. Chill at least 2 hours. Cut into 16 bars and top with shredded coconut and sliced strawberries.

Coconut Cheesecake

We reimagined classic Almond Joy candy into this creamy treat that gets a kickstart with convenient brownie mix.

Ingredients:

1 (18.4 oz.) pkg. milk chocolate brownie mix
2 eggs
½ cup oil
¾ cup almond flour
2 ½ (8 oz.) pkgs. cream cheese, at room temp.
1 (14 oz.) can sweetened condensed milk
1 tsp. coconut extract
1 (.25 oz.) env. unflavored gelatin
2 cups thawed frozen whipped topping
1 cup sweetened flaked coconut, chopped
1 (11.75 oz.). jar hot fudge topping, at room temp.
Whipped cream, chocolate sauce, almonds, raspberries and mint (optional)

Directions:

Heat oven to 350°F. Line 9”’ square baking pan with enough foil for 2” overhang; coat baking pan and 8”x3” springform pan with cooking spray. Prepare brownie mix according to package directions with eggs, oil and 3 Tbs. water. Spread in 9” pan. Bake until toothpick in center comes out with moist crumbs, 30 min. Let cool. Trim brownie edges; crumble remaining brownie in bowl. On low speed, beat crumbs and almond flour until combined. Press in springform pan.
On medium speed, beat cream cheese and condensed milk until smooth; beat in extract. In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand until water is absorbed, 5 min. Stir in 1 cup cream cheese mixture (if lumps form, microwave in 15-sec. intervals until smooth). Stir gelatin back into remaining cheese mixture. Fold in whipped topping, then chopped coconut. Transfer to pan. Cover; chill 6 hrs.
In bowl, stir together fudge topping and 3 Tbs. water. Spread over cake. Chill until set, 30 min. Run knife around cake edge. Remove side of pan. Transfer cake to serving plate. Garnish as desired with whipped cream, chocolate sauce, almonds, raspberries and mint.

Coconut Cheesecake Parfaits

Cheesecake, fresh berries and crumbled waffle cookies come together in this treat packed with layers of mmm.

Ingredients:

1 pkg. (8 oz.) cream cheese (at room temp)
¾ cup cream of coconut (like Goya)
½ cup heavy cream
2 Tbs. sugar
4 waffle cookies (crumbled)
1 pint strawberries (diced)

Directions:

Using mixer on medium, beat first 2 ingredients 2 min.; set aside. Using clean mixer on medium-high, beat heavy cream and sugar 2 min. or until stiff peaks form. Divide cream of coconut mixture among 6 parfait glasses. Layer with ½ cookies and ½ strabwrries. Top with whipped cream and remaining cookies and berries.

Raspberry Coconut Cheesecake

Coconut raspberry cheesecake — Food & Photo

Decadently delicious and no-bake easy, this velvety cheesecake will dazzle for any occasion!

Ingredients:

1 box (10 oz.) coconut macaroons, like Archway
½ cup toasted sliced almonds
3 Tbs. butter, melted
1 envelope (.25 oz.) plain gelatin
5 pkgs. (8 oz. each) cream cheese, at room temp.
1 cup plain Greek yogurt
2 tsp. coconut extract
1 ¼ cups sugar, divided
3 cups raspberries, divided
2 Tbs. raspberry liqueur or orange juice

Directions:

In food processor, pulse coconut macaroons and almonds 8 times or until fine crumbs form. Add melted butter. Process 10 sec. or until combined. Press crumb mixture into bottom of greased 9” springform pan; chill until needed.
In small microwave-safe bowl, sprinkle gelatin over 3 Tbs. cold water. Let stand 5 min. or until gelatin is absorbed and water thickens. Microwave 20 sec. or until melted, stirring once.
In food processor, process cream cheese, yogurt, coconut extract and 1 cup sugar 2 min. or until smooth. Add melted gelatin. Process 30 sec. or until combined. Pour batter over prepared crust. Chill 4 hrs. or until set.
Meanwhile, in saucepan over medium heat, bring 2 cups raspberries, raspberry liqueur and ¼ cup sugar to a boil. Reduce heat to medium and let mixture simmer 5 min., stirring occasionally. Let cool.
Unmold cheesecake and transfer to serving platter. Pour raspberry sauce over cake. Top cake with 2 cups raspberries before serving.

Chocolate Coconut Cheesecake Bars

Store-bought chocolate wafer cookies are the easy secret to the crust on these no-bake bites of bliss.

Ingredients:

35 chocolate wafer cookies, from 9-oz. pkg.
¾ cup sweetened flaked coconut, chopped
3 oz. + 2 ½ (8 oz.) pkgs cream cheese, at room temp.
1 cup heavy cream
2 Tbs. + ¾ cup sugar
1 tsp. coconut extract
1 (.25 oz.) envelope unflavored gelatin
¼ cup seedless strawberry jam, melted
1 (16 oz.) pkg. strawberries (hulled, halved)
Mint sprigs (optional)

Directions:

Line 9” square baking pan with enough foil to overhang sides by 2”; coat with cooking spray.
In food processor, process cookies until finely ground. Add coconut and 3 oz. cream cheese; process until blended. Press in pan; chill 30 min.
On medium-high speed, beat heavy cream and 2 Tbs. sugar until stiff peaks form; reserve. In separate bowl, on medium speed, beat remaining cream cheese and ¾ cup sugar until smooth; beat in coconut extract. In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand until absorbed, 5 min. Microwave until melted, 10 sec. Stir in 1 cup cream cheese mixture (if lumps form, microwave in 15-sec. intervals until smooth). Stir gelatin mixture back into bowl with remaining cheese mixture. Gently fold in reserved whipped cream. Spread in pan. Cover; chill at least 6 hrs.
In small microwave-safe bowl, microwave jam in 10-sec. intervals, stirring, until melted. Using foil overhang, lift cheesecake from pan; carefully remove foil. Transfer to cutting board. Arrange strawberries, cut sides down, on top, gently pressing to adhere; brush with jam. Cut into rectangles. If desired, garnish with fresh mint sprigs.

Key Lime ‘n’ Coconut Cheesecake Minis

mini keylime cheesecakes — Tobias Pankrath Food & Foto

Float away to a tropical oasis with these adorable cheesecakes, flavored with fresh lime zest and coconut.

Ingredients:

¾ cup chopped pecans
¾ cup unsweetened shredded coconut
5 Tbs. xylitol, divided
2 Tbs. coconut oil
2 limes, zested and juiced
1 (8 oz.) pkg. cream cheese
1 ½ cups heavy cream, divided

Directions:

Heat oven to 350ºF. Coat 12-well mini cheesecake pan with cooking spray. In processor, pulse pecans, coconut, 1 Tbs. xylitol and coconut oil until finely chopped. Divide among wells. Press to compact. Bake 8 min. Chill.
Place remaining xylitol and 3 Tbs. lime juice in glass bowl. Microwave 30 sec. Stir well; let cool. Using electric mixer, beat together cream cheese, 2 tsp. lime zest, ½ cup cream and lime juice mixture until smooth. Using 2 Tbs. mixture for each, divide evenly among cheesecake wells. Chill 4 hrs. or overnight.
With chilled clean beaters, beat remaining cream until thickened. Unmold cheesecakes. Pipe tops with cream. Garnish as desired.

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'Silos Baking Competition' Crowns First Season's Winner Get the Winning Recipe Now Available at Joanna Gaines ... - PEOPLE

Warning: This article contains spoilers for season 1 of Silos Baking Competition

After a riveting first season, Joanna Gaines’ newest show Silos Baking Competition has crowned its first official winner.

During the finale on Sunday, Lu Aussem became the first person to win an official season of Silos Baking Competition, receiving the golden whisk trophy, $100,000 and a chance to feature her winning pastry at Gaines’ bakery in Waco, TX. She competed against Jake Hagen, Jessica Juma, Danise Lee and Thomas Fooshee.

“It feels pretty surreal,” Aussem, an E.R. nurse from Ottawa, Illinois, tells PEOPLE. The home baker, who first appeared in the fifth episode of Silos Baking Competition before returning for her shot in the final round, says that “it’s all still kind of sinking in.”

Magnolia Network

Aussem competed in the first full season of Gaines’ show on Magnolia Network (streaming on MAX and discovery+). The show originally aired as a one-hour special in June 2022, and then again during the holiday season when home bakers competed for a cash prize of $25,000 as well as a chance to feature their winning bake at Silos Baking Company in Waco, TX.

After an initial round competing against four other talented home bakers, Aussem and her fellow finalists were tasked with baking up a winning creation for Gaines and the panel of judges. While her competitors decided to test out new bakes for this final round, Aussem was the lone baker who decided to return to the Devil Cakes she served in her qualifier.

“I've baked this recipe a lot. I've practiced it at home. I've brought it to work. I mean, I've taken a lot of time to practice this recipe,” Aussem tells PEOPLE.

The chocolate cake sandwiches with a vanilla bean filling conjure special memories for Aussem. She tells PEOPLE she took inspiration from a bakery she visited throughout her childhood.

“A lot of times we'd go there after church to get donuts, but they always had this cold case,” she explains. “They had these chocolate cakes with this whipped frosting center, and my sister and I would literally mow grass, get our money, ride our bikes down to the bakery, and have these cakes because they were just so good.”

Magnolia Network

Aussem is now excited for the chance for her spin on the nostalgic treat to feed visitors of Silos Baking Company for the summer months. Like her own childhood bakery, Silos is fitted with a display case showing off the shop’s offerings. “I want the kids to come in and go, 'Oh, I want that,'” an emotional Aussem tells PEOPLE, “And to know that you're going to do that is pretty special.”

While not everyone will be able to make it out to Waco to get a bite of Aussem’s Devil Cakes, the home baker provides tips for making the sugary sweet sandwiches at home.

She says to make sure to "read that recipe, to take your time to make sure the ingredients are at room temperature if they need to be” because “those are probably the most important things” for a cohesive batter or perfectly set frosting.

Try Aussem's winning recipe below for yourself at home.

Magnolia Network

Lu Aussem's Devil Cakes

For the cakes:

¾ cup (1 ½ sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

2 large eggs, at room temperature

½ tsp. vanilla extract

1 ½ cups whole milk, at room temperature

3 cup all-purpose flour

¾ cup Dutch-processed cocoa powder

¾ tsp. baking powder

2 ¼ tsp. baking soda

½ tsp. kosher salt

For the filling:

1 cup whole milk

6 Tbsp. all-purpose flour

1 cup unsalted butter, at room temperature

1 cup granulated sugar

Pinch of kosher salt

2 tsp. vanilla extract

Make the cakes: Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl using an electric mixer on medium-low speed, cream the butter and sugar together until light and fluffy. Scrape down the sides of the bowl using a rubber spatula. Add vanilla and continue mixing on low until well incorporated. Add the eggs one at a time, mixing until each egg is fully incorporated. Slowly add the milk to the mixture, mixing until well incorporated.
In a separate large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Sift the dry ingredients into the wet ingredients, mixing on low speed until just combined and there are no streaks of flour left in the batter. Spoon the batter by the heaping tablespoon, or use a two-tablespoon cookie scoop, onto the prepared baking sheets spaced 2-inches apart.
Bake for 12-14 minutes, until they have roughly doubled in size. The tops should be springy while the edges remain firm. Transfer the cakes to a cooling rack to cool completely.
Make the filling: In a small saucepan, heat the milk and flour over low heat, whisking constantly to avoid lumps, until the mixture thickens to a mashed-potato-like consistency. Set the mixture aside to cool completely.
Meanwhile, in a large bowl using an electric mixer on medium-speed, beat the butter until light and fluffy.
Add the cooled milk and flour mixture, sugar, vanilla and a pinch of salt. Continue mixing on medium-speed until the filling is light and fluffy, taking time to scrape down the sides of the bowl at least once.
Match up the cakes in twos, taking care that each round is approximately the same size. Spread the filling onto the bottom, flat side of one cake, and place the other cake atop, making a little sandwich.

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Saturday, June 24, 2023

Four Easy Disney Summer Recipes for Your Weekend - The DIS

The weekend is a great time to take a break and get back to the things we enjoy. For me, I love cooking with my family and enjoying Disney treats and movie marathons. Though this weekend’s dishes won’t include perfectly themed dishes for the movies we will be watching, I thought it might be a good time to share some of my favorite Disney recipes that are easy to follow and perfectly suited to your summer warm weather.

The Cove’s Coconut Elixir

Mickey Meringue 4 Ways

How To Make Slow Cooker Ratatouille

Sorcerer Mickey Brownie Bowl Sundae

Make one, or enjoy them all this weekend. Let me know which ones you try. The Meringue is a favorite for me as it is popular here in Australia; famously part of the Pavlova that we enjoy covered in fruit and whipped cream in the summertime. If you would like to try a Pavlova recipe, give this one a crack. I like to make these Mickey-shaped ones really thinly, then add a layer of cream and strawberries inside before sandwiching the two together. It’s like a summer dessert sandwich without the mess of melted ice cream.

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.

Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.

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Friday, June 23, 2023

Chocolate Lava Cake Recipe - The New York Times

Whisk together the sugar, egg, egg yolk, vanilla and salt until foamy and pale. Whisk in the flour until smooth. Fold in the chocolate mixture and stir gently until combined. Pour the mixture into a ramekin and bake for 12 to 14 minutes or until the edges are set and puffed.

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Cocktail of the week: Mr Foggs Burlington martini recipe - The Guardian

Similar to a gimlet, only replacing the usual gin with vodka, the invigorating tartness and refreshing sweetness of this signature cocktail from the new Mr Fogg’s Pawnbrokers in London is just the thing for a pre-dinner summer snifter.

Burlington martini

Serves 1

4 cubes fresh cucumber
45ml good vodka – we use Grey Goose L’Original
10ml standard sugar syrup
20ml fresh lime juice
4 mint leaves, plus 1 leaf extra to garnish

Muddle the cucumber in the base of a shaker (or blitz it with a hand blender), then add all the liquids, the four mint leaves and a good handful of ice. Shake hard, double strain into a small, chilled coupette, float the mint leaf garnish on top and serve.

Simone Spagnoli, group bars manager, Mr Fogg’s

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Thursday, June 22, 2023

6 stir-fry recipes to have in your back pocket - The Washington Post

“Everyone needs a good basic stir-fry in their back pocket,” my colleague Becky Krystal wrote, and I couldn’t agree more. Just like a staple pantry pasta, stir-fries are endlessly adaptable, giving you a simple formula to apply to a variety of sauces, vegetables, proteins and grains. They’re also a great way to use up produce that’s been hanging out in the refrigerator, making it easier to reduce food waste and put a quick weeknight meal on the table. If it’s also CSA season where you are, consider one of these quick and delicious stir-fry meals featuring fresh vegetables from our Recipe Finder.

Korean Glass Noodle and Vegetable Stir-Fry (Japchae)

Photo above. This noodle stir-fry features “a garden’s worth of vegetables” and dangmyeon, also known as Korean sweet potato noodles or glass noodles. Dangmyeon are bouncy and lightweight, meaning they won’t weigh you down in warm weather. Thin rice vermicelli also work well in this fresh, veggie-focused meal. Get the recipe.

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The Best Summer Dessert Recipes - The New York Times

Store-bought ice cream is at the heart of these three easy desserts from Melissa Clark: a nostalgic banana split, a fruity take on a soda shop staple and the next best thing to a Chipwich.

Plopping pints of mint chocolate chip or cherry vanilla onto the table after a laid-back dinner is a time-honored summer tradition. Effortless and crowd-pleasing, store-bought ice cream is the beloved finale to countless hot-weather meals.

But, with some advance planning and a smidge more work, you can transform purchased pints into the kind of nostalgic frozen desserts that satisfy the kid in all of us — as well as any actual children at the table.

Recipe: Classic Banana Split

Banana splits were a fixture in the comic books I read growing up, and this version looks exactly like something Betty and Veronica might have gobbled up at Pop’s, Archie looking on longingly.

A homemade hot fudge and wet walnuts make this classic banana split especially good.David Malosh for The New York Times. Food Stylist: Simon Andrews.

There’s a bittersweet hot fudge that turns taffy-like when it hits the scoops of cold ice cream. The homemade wet walnuts — a mix of honey, maple and freshly toasted nuts — are a lot more intensely flavored than the jarred kind, lending just the right syrupy crunch. The two are poured over ice cream and whipped cream nestled in sliced ripe bananas for a classic ice cream parlor confection that’s not at all hard to make at home.

My ice cream sodas, however, would never be mistaken for their retro counterparts. Scoops of ice cream bobbing in cherry or berry syrup, they are dazzlingly colorful and deeply fruity.

Recipe: Fruity Ice Cream Sodas

These ice cream sodas, made with a cherry or berry syrup, are deeply fruity.David Malosh for The New York Times. Food Stylist: Simon Andrews.

You can simmer up the syrup with fresh fruit in the height of summer, or use frozen fruit all year long. And feel free to play with the combinations of syrup and ice cream: Try chocolate or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; vanilla or strawberry ice cream with raspberry or blueberry syrup. Whipped cream is optional here but adds a nice, fluffy touch.

Recipe: Chocolate Chip Cookie Ice Cream Sandwiches

Mixing a tiny bit of sea salt into the chocolate chip edges makes the flavor of these ice cream sandwiches pop.David Malosh for The New York Times. Food Stylist: Simon Andrews.

For me, though, the most nostalgic of these three is the chocolate chip ice cream sandwich. Based on Chipwiches, they feature a more streamlined process, using a giant cookie that’s halved, filled and sliced into squares. Sprinkling some flaky sea salt into the mini chocolate chip coating at the edges makes everything taste more intense. Prepared ahead and stored in the freezer, they’re just as easy to grab for an instant summer dessert as a pint of ice cream — and a heck of a lot more fun.

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Tuesday, June 20, 2023

Maui chef hopes her local favorites will become the next Great American Recipe - Hawaii News Now

HONOLULU (HawaiiNewsNow) - Lau Lau, poke and lomi salmon wowed judges on the Season 2 premiere of PBS’s “Great American Recipe.”

Home chef Relle Lum is from Maui, Hawaii and she hopes her local favorites will take her to the top.

In addition to her delicious homemade plate lunch, Lum was asked to make a dish that represented her personality.

She chose her mom’s recipe for lilikoi bars — a mouthwatering dessert with macadamia nut brittle and a li hing mui strawberry sauce.

“I’m Native Hawaiian, born and raised, and mom taught me what Hawaiian culture and food is,” Lum said in the show. “It’s so awesome to be able to share, especially with my children... I want them to be proud who they are and well-versed in their culture.”

All nine chefs advanced on Monday night.

Next Monday, Rell and her competitors will have to create a noodle dish.

The winner of Season 2 will get one of their recipes on the cover of the Great American Cookbook.

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