Recipe: Lime Pie with a Twist - White Chocolate!

See how tiny these key limes are? Intensely flavored and tart! Image by m kasahara via Flickr

From Denny: In the heat of this summer (which it seems you have heard me endlessly whining about - grin) and to be enjoyed after a good garlicky seafood dish is a citrus flavor to cut the oils, salt and heat.

We adore Key Lime Pie here in Louisiana! Louisianians often visit the Florida beaches and golf courses where we were introduced to such a sweet treat as to what they like to create with Key Limes! (We also love their soft shell crabs - yum!) Here is another twist on the classic recipe by using white chocolate.

Easy Key Lime Pie with a Twist

Yield: one (9-inch) pie

Ingredients:

1 cup whipping cream

1 (11-ounce) package white chocolate morsels

1 tablespoon Breakstone's sour cream (you can use another full fat brand)

1 teaspoon grated Key Lime rind (these things are tiny to grip; if you have a microplane it's easier to grate them)

1/3 cup fresh Key lime juice (these tiny little limes are awesome!)

1 (9-inch) pre-baked chocolate graham cracker crust (I prefer a chocolate crust as I find the plain just a little too bland but you can choose whatever you enjoy!)

Garnish: lime slices

Directions:

Over low heat in a medium saucepan you want to combine the white chocolate morsels and the whipping cream.

Cook 5 minutes or until white chocolate melts; stir constantly. Remove from heat and now add the sour cream, lime rind and juice; stir well. Note: The reason you remove it from the heat is that you don't want the sour cream to separate or the white chocolate to seize up on you.

Note: Variation - Before you pour this mixture into the crust you can add some zing with another variation: spread a thin layer of sour cream on the bottom of the crust. You could also spread a thin layer of melted semi-sweet chocolate here too! I've even placed finely chopped butter-roasted pecans here.

If you want to just proceed with the basic recipe and skip the variations, go ahead and pour the sour cream-lime mixture into crust. Cover and chill at least 8 hours. Garnish, if desired with more whipped cream, finely chopped butter-roasted pecans and lime slices for beautiful presentation! Dare I say it? Lip-smacking good! :)

Feel free to subscribe to Comfort Food From Louisiana just click on the orange feed icon next to the feed count right hand side at the top of the page! Thanks for visiting!

Recipe: Easy KeyRecipe: Lime Pie with a Twist - White Chocolate!

See how tiny these key limes are? Intensely flavored and tart! Image by m kasahara via Flickr

From Denny: In the heat of this summer (which it seems you have heard me endlessly whining about - grin) and to be enjoyed after a good garlicky seafood dish is a citrus flavor to cut the oils, salt and heat.

We adore Key Lime Pie here in Louisiana! Louisianians often visit the Florida beaches and golf courses where we were introduced to such a sweet treat as to what they like to create with Key Limes! (We also love their soft shell crabs - yum!) Here is another twist on the classic recipe by using white chocolate.

Easy Key Lime Pie with a Twist

Yield: one (9-inch) pie

Ingredients:

1 cup whipping cream

1 (11-ounce) package white chocolate morsels

1 tablespoon Breakstone's sour cream (you can use another full fat brand)

1 teaspoon grated Key Lime rind (these things are tiny to grip; if you have a microplane it's easier to grate them)

1/3 cup fresh Key lime juice (these tiny little limes are awesome!)

1 (9-inch) pre-baked chocolate graham cracker crust (I prefer a chocolate crust as I find the plain just a little too bland but you can choose whatever you enjoy!)

Garnish: lime slices

Directions:

Over low heat in a medium saucepan you want to combine the white chocolate morsels and the whipping cream.

Cook 5 minutes or until white chocolate melts; stir constantly. Remove from heat and now add the sour cream, lime rind and juice; stir well. Note: The reason you remove it from the heat is that you don't want the sour cream to separate or the white chocolate to seize up on you.

Note: Variation - Before you pour this mixture into the crust you can add some zing with another variation: spread a thin layer of sour cream on the bottom of the crust. You could also spread a thin layer of melted semi-sweet chocolate here too! I've even placed finely chopped butter-roasted pecans here.

If you want to just proceed with the basic recipe and skip the variations, go ahead and pour the sour cream-lime mixture into crust. Cover and chill at least 8 hours. Garnish, if desired with more whipped cream, finely chopped butter-roasted pecans and lime slices for beautiful presentation! Dare I say it? Lip-smacking good! :)

Feel free to subscribe to Comfort Food From Louisiana just click on the orange feed icon next to the feed count right hand side at the top of the page! Thanks for visiting!

Recipe: Italian Chocolate Soda

Another chocolate soda version, looks yummy! - Image by rho.doras via Flickr

From Denny: Whew! It's so hot here it's 101 degrees F. in the shade! Sitting in front of the fan while I blog - and, oh, yeah, the air conditioning is on full blast too. :) Enjoy this quick chocolate fix on a hot day! Now everyone say after me, "Ah, chocolate comfort food!"

From: About.com

A sparkling drink with a hint of chocolate and cream. Even with the heavy cream, this is a very refreshing recipe for the heat of summer.

Ingredients:

•3 Tablespoons chocolate syrup

•3 Tablespoons heavy cream (I use low fat milk as a substitute)

•Crushed ice

•Club soda or other sparkling water

Preparation:

Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.

Recipe: Ricotta Pudding with Chocolate

From Denny: Let's see, this is the best of both worlds! It has protein AND chocolate! Found this over at NBC. They just recently updated some chocolate recipes - finally! Too bad they didn't put a photo of this recipe. Guess I'll have to just salivate in my mind...

"Ricotta pudding with chocolate, orange zest and pistachios
Don’t have much time to cook a fancy meal? Try these easy, tasty options."

From: Fresco by Scotto Restaurant

Makes 4 to 6 servings

INGREDIENTS

1 1/4 cups heavy cream

1/2 cup powdered sugar

1 cup ricotta cheese

1/4 cup whole pistachios, chopped

1/4 cup chocolate, grated

Zest from 1 orange

2 teaspoons pure vanilla

1 teaspoon ground cinnamon

DIRECTIONS

1. Whip the heavy cream with the powdered sugar till firm and fluffy; do not overwhip.

2. Then, whip the ricotta separately for a few minutes.

3. Fold the heavy cream into the whipped ricotta and fold in the vanilla extract, chocolate, orange zest, and cinnamon.

4. Place in parfait or wine glasses and refrigerate.

Recipe: Easier Chocolate Soufflé

Image via Wikipedia

From Denny: We love chocolate souffle at our house but rarely make it at home. We live in a humid environment and who wants to fool with something so fussy?

Well, get a load of these guys, they finally gave us the tricks of the pastry chef's trade to make this really easy!

From CBS' Chow.com:

The ultimate in dessert commitment, chocolate soufflé is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won’t rise).

In this recipe, we borrow a technique from Chef Jacques Torres and use a stable Italian meringue base (rather than standard whipped egg whites) to help hold the soufflé’s shape—a sort of aeration insurance. (This technique allows it to be made up to 12 hours ahead of time!)

Combine it with our Blood Orange Crème Anglaise for a perfect dessert pairing.

Special equipment: You can find a pastry brush at kitchen supply stores or online.

To make the sugar syrup, you’ll need a deep-frying/candy thermometer that’s up to the task.

Game plan: Make sure the bowl you whip the egg whites in is very clean.

The crème anglaise can be made well before you start the soufflé—even the day before. For a slacker solution, nix the sauce and pair this with ice cream or pour a little orange-flavored liqueur such as Cointreau on the soufflé just as you serve it.

INGREDIENTS

1 tablespoon unsalted butter, melted

1/4 cup granulated sugar, plus extra for the soufflé dish

2 ounces bittersweet chocolate, coarsely chopped

1/4 cup heavy cream

2 tablespoons water

4 large egg whites

Blood Orange Crème Anglaise

INSTRUCTIONS

Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess.

To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.

Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.

Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)

Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.

Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.

Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack.

After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with Blood Orange Crème Anglaise.

Beverage pairing: Pair this rich dessert with a glass of 2005 Bologna Brachetto d’Acqui. This elegant, sweet sparkling red wine from the Italian region of Piedmont is brimming with juicy red berry fruits and hints of blood orange.

Video: Unexpected Twists On Comfort Foods

From Denny: Exuberant and creative Chef George Duran does low-fat panko crumb baked chicken that tastes like fried chicken without all the calories, a wonderful stuffing that you can also serve as a corn muffin and a tiramisu done with, drum roll please, twinkies! Really. Apparently, he dialed back on the sugar in other areas for the recipe since we all know the twinkies carry a lot of sugar. Chef thought this was an easy intro to making tirimisu for those who unfamiliar and intimidated by it. Using a familiar ingredient is a great way to bridge the gap in culture.

Recipes are from CBS and follow the video. Enjoy!



GUILTLESS OVEN-FRIED CHICKEN


Prep: 10 minutes

Bake: 20 minutes

Yield: 4 servings


Ingredients:

1 cup low-fat mayonnaise

1 Tbsp garlic powder

1 Tbsp paprika

1 tsp chili powder

3 Tbsp water

Kosher salt or table salt and freshly ground pepper, to taste

4 chicken thighs, skin removed

Nonstick cooking spray

2 cups panko (Japanese-style bread crumbs)

Directions:

Preheat the oven to 350 degrees F. In a large bowl combine the mayonnaise, garlic powder, paprika and chili powder. Mix with water, 1 tablespoon at a time, to make it the consistency of whipping cream; season with salt and pepper. Add the chicken pieces; coat well with the mayonnaise mixture.

Lightly coat a nonstick baking sheet with cooking spray. Pour the panko onto a plate. Toss the chicken thighs, one at a time, in the crumbs to completely coat. Place the chicken on the baking sheet; coat with cooking spray. Bake for 20 to 25 minutes or until the chicken is browned and cooked through, turning once.

ROSEMARY-GARLIC MASHED POTATOES

Prep: 15 minutes

Cook: 20 minutes

Roast: 45 minutes

Yield: 8 to 10 servings


Ingredients:

1 bulb garlic

1-1/2 teaspoons extra virgin olive oil

3 pounds russet potatoes, peeled and cubed

Kosher salt or table salt

1-1/2 cups whipping cream

3 sprigs fresh rosemary

1/2 cup butter (1 stick), at room temperature

Freshly ground black pepper

Snipped fresh rosemary (optional)

Directions:

Preheat the oven to 400 degrees F. Cut the top off the garlic; wrap the bulb in foil, leaving the top cut edge exposed. Drizzle with the olive oil. Roast for 45 minutes or until the garlic is soft and caramelized. Set aside to cool.

Meanwhile, in a medium pan cover the potatoes with water and add a big pinch of salt. Bring to a boil over high heat. Lower the heat to medium and simmer about 20 minutes or until the potatoes are tender; drain well.

While the potatoes are cooking, warm the cream and rosemary in a small pan over low heat. Strain out the rosemary.

Put the hot potatoes through a ricer into a large bowl. Squeeze in the roasted garlic and add some of the warm cream. Mix well. Add the butter; mix again. Add more cream if necessary. Season with salt and pepper. If desired, garnish with snipped rosemary. Serve immediately.

CORN BREAD MUFFIN STUFFING

Prep: 15 minutes

Cook: 15 minutes

Bake: 45 minutes

Yield: 8 to 10 servings


Ingredients:

2 Tbsp extra virgin olive oil

2 (4-ounce) hot Italian sausages, casings removed

1 cup chopped carrot

1 cup chopped celery (2 stalks)

1 cup chopped onion (1 large)

Kosher salt or table salt and freshly ground black pepper

1/2 cup snipped fresh sage

4 (4-ounce) corn muffins

3 eggs

1/2 cup chicken stock or broth

Nonstick cooking spray

Directions:

Heat the oven to 350 degrees F. In a skillet heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook about 5 minutes or until browned and cooked through, breaking the meat into small pieces with a wooden spoon. Drain on a plate lined with paper towels; set aside to cool. Wipe excess fat from the pan with paper towels.

In the same skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the carrot, celery, and onion. Season with salt and pepper; add the sage. Cook about 10 minutes or until the vegetables are soft. Set aside.

Crumble the corn muffins into a large bowl. Add the cooled sausage and the vegetables. Add the eggs and ¼ cup of the chicken stock. Using your hands, mix well, adding more stock if the stuffing is too dry. Coat a 2-quart ovenproof baking dish with nonstick cooking spray. Put the stuffing in the dish and bake for 45 minutes to 1 hour or until the top is browned and crispy.

TWINKIE TIRAMISU

Prep: 15 minutes

Chill: 2 Hours

Yield: 6 to 8 servings

Ingredients:

8 cream-filled sponge cakes (recommended: Twinkies)

1 cup unsweetened brewed espresso or strong coffee

1-1/2 cups whipping cream

1/3 cup sugar

2 (8.75-ounce) packages mascarpone cheese, at room temperature

10 vanilla water cookies, crushed, and 5 chocolate wafer cookies, crushed (optional)

Directions:

Cut the sponge cakes in half lengthwise and fit the bottom halves into an 11*7*1 ½ -inch pan. Drizzle with ½ cup of the coffee.

Whip the cream and sugar to soft peaks. In a large bowl, whisk the mascarpone a bit to loosen it; fold in the whipped cream. Pour half the mixture over the sponge cakes; drizzle with the remaining coffee. Spread mascarpone mixture evenly over the sponge cakes.

Sprinkle crushed vanilla wafer cookies over mascarpone mixture. Or, if desired, gently place several different sized round cookie cutters on the surface of the mascarpone mixture. Carefully sprinkle the crushed vanilla wafers into a few of the cookie cutters and the crushed chocolate wafers into the remaining cutters. Gently remove cookies cutters. Lightly cover and refrigerate at least 2 hours before serving.