{ Handmade Graham Crackers }

One of my fondest memories as a child was camping with my family and making smores. My Mom would buy the graham crackers, Hershey’s chocolate bars and a big bag of marshmallows. We would all roast them in our special way, yet the end result was a yummy sweet sandwich of sorts. And who could have just one …. No one! Not sure why this is such a satisfying treat – it must be the crunch, chocolate and gooey warm marshmallow all jammed into one little magical treat.

Several weeks ago, I posted a toasted marshmallow ice cream that was divine and completely satisfying. I actually had my parents over for dinner and created a “deconstructed smore” dessert. I took a pure white rectangle plate and placed one of the graham crackers on it, then a scoop of the toasted marshmallow ice cream in a small white dish next to it and finished with handmade chocolate sauce in a wonton soup spoon. It was interesting looking along with being fantastically delicious.

Handmade Graham Crackers

2 cups unbleached all-purpose flour, plus more for rolling
1/2 whole-wheat flour
3/4 t. salt
1/2 t. baking soda
1/2 tsp ground cinnamon
2 sticks butter, cut into small pieces, at room temperature
1/2 cup packed dark brown sugar
1/4 cup honey

Combine the butter, sugar and honey in the bowl of a kitchen aide mixer or equivalent and use the paddle attachment. Mix the ingredients on medium speed until they are well-combined. Add the dry ingredients slowly to incorporate well.

Use a large piece of plastic wrap, place the dough on top and form into a rectangle, about 1 inch thick. Wrap the plastic wrap around the dough. Chill for about 30 minutes to one hour.

Preheat the oven to 350 degrees. Use either parchment paper or a non-stick cookie sheet to cook the graham crackers.

Unwrap the chilled dough, and on a lightly floured surface, roll it out into a thinner rectangle about 1/8 inches thick. Use a ruler and a sharp knife to cut the dough into 2 x 3-inch rectangles. Gently transfer the cookie rectangles to the baking sheets as you go about cutting. Re-roll the scraps of the dough to shape more cookies. To make it look like a graham cracker, using a sharp knife gently cut a line down the center of each cookie, without going to the bottom. Then use a fork to poke the imprints on each side, four to five times. This will create the appearance of the graham cracker.

Bake the crackers for 15-20 minutes until they are golden brown, rotating the baking sheets half way for even baking. Let the crackers cool on a wire rack. Makes about 24 cookies.

Adapted from Karen DeMasco’s The Craft of Baking

{ Toffee and Caramel Cheesecake }

If you are looking for the BEST cheesecake ever, look no further. My husband and I hosted a cocktail party on Friday night for his colleagues. Since I had to work all day on Friday, I needed to plan an easy menu that would be enough for folks to substitute for dinner. I prepared two cheese platters with various types of cheeses from sheep, goat and cow’s milk. I adorned each one with madjool dates, blackberries, candied pecans and grapes. Had a large basket of sliced baguettes, both sweet and sourdough. Finished off the savory menu with a antipasto platter with various Italian meats, peppers, olives, tomatoes, mozzarella balls, basil and marinated artichoke hearts.

Okay, you are wondering, where does the cheesecake fit into this cocktail party. Dessert of course. Well, on Wednesday night I prepared the cheesecake, since we were at an event on Thursday night and the cocktail party was scheduled for Friday night. I am already exhausted thinking about all that I accomplished while working too. That is the beauty of the cheesecake – you can make ahead of time and it is a crowd pleaser every time. I asked one of the guests if they enjoyed it, and he said, “I almost ate the plate, by scraping all of the luscious cheesecake from it”. I knew the party was a success and everyone had a great time.

Toffee and Caramel Cheesecake

At least 2 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it’s essential that the ingredients be at room temperature before you mix the batter.

Gingersnap cracker crust:

3 C. Ginger snap cookies, finely ground
1/2 cup granulated sugar
10 T. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 350°F. Use a food processor to ground the gingersnap cookies.  In a medium bowl, combine the gingersanp crumbs and sugar. Stir in the 10 Tbs. melted butter until the crumbs are evenly moistened. Place a piece of parchment paper on the bottom of the pan before putting the crust in. This will enable you to slice the finished product from the bottom and transfer to a plate of your choice. Dump the crumbs into a 9-inch springform pan that’s about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 minutes. Let the pan cool on a rack while you prepare the cheesecake batter.

Cheesecake:

4 (8-oz.) packages cream cheese, at room temperature
2/3 C. granulated sugar
2/3 C. brown sugar
1 1/2 t. Cornstarch
4 large eggs, at room temperature
3/4 C. sour cream, at room temperature
2 T. fresh lemon juice
1 t. vanilla extract

Using your kitchen aide mixer or equivalent, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, approximately 2 minutes. Scrape the bowl. Beat in the cornstarch. Beat in the eggs on low speed, one at a time, mixing the batter for only 15 to 20 seconds after each egg is added, just until it’s incorporated, and scraping the bowl each time. Don’t overbeat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined.

Baking the cheesecake:

Wrap the outside of the pan tightly with two sheets of extra-wide heavy-duty aluminum foil to make the pan waterproof. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan’s rim. Place the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350°F, until the top of the cake is golden brown and the center only has a slight jiggle, about 1 hour 10 min. to 1 hour 15 minutes.

Let the cake cool:

Remove the cheesecake pan from the water bath, remove the foil wrapping and set the pan on a wire rack. Let the cake cool on the rack until barely warm. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

Caramel Sauce:

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add to back to the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

Serve the cheesecake:

Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate. Add the toffee pieces around the top of the cheesecake and push down slightly. The caramel should be slightly warm to spread on the top and just touch the toffee pieces. (I purchased the toffee from Trader Joe's) Put back in the refrigerator for 10 to 15 minutes to firm up the caramel. Then slice with a warm knife for clean sliced and run under hot water as needed.

Cauliflower Soup with Bacon, Corn and Shitake Mushroom Relish + Friends

If you’re passionate about something, then you’re going to be looking for everything you can to get better at it. This is very true for me with the art of entertaining. The entire process of planning, shopping, decorating, creating the menu to selecting the wine excites me and ignites my creativity. I have done both large and small dinner parties to lunching with the ladies to a formal high tea. One of my favorite ways to entertain is with four to six guests and serving small plates with wine. Often we will sit in the family room and enjoy multiple courses of small plates while pairing with various wines. It is more intimate, comfortable and conversation tends to flow really easy.

Apple Shortbread Crisp with Caramel Sauce

Most everyone has had a version of strawberry shortcake at one point. This dessert is a sophicated spin on the classic strawberry shortcake but with apples and so much more. You will need to set aside some time to prepare, but the end result is worth every minute. I had a dinner party over the weekend and served this for dessert. Once the first bite was taken, the room went silent and all you could hear was perhaps a sigh of happiness. Even though we were all quite full, we somehow managed to inhale most of it. Try serving with a rich vanilla bean ice cream.

Apple Shortbread Crisp with Caramel Sauce

Serves 6

Shortcake Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
5 tablespoons sugar
1 t. Vanilla paste or extract
1/2 teaspoon salt
Zest of half an lemon
6 tablespoons unsalted butter, cut into cubes and chilled
3/4 cup cold heavy cream
1 egg, lightly beaten
1 teaspoon water (for egg wash)
1/4 cup sugar

Apple Filling

4 crisp apples, Granny smith
3/4 cup sugar
6 tablespoons unsalted butter
1 T. Water
1/4 cup fresh lemon juice
2 tablespoons Calvados (apple brandy)
2 teaspoons cornstarch

Crumble Topping

1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oats
1/3 cup chopped pecans
1/3 cup shredded coconut
Pinch of nutmeg
7 tablespoons unsalted butter

Caramel Sauce
1 ½ cup sugar
¼ C. water
½ t. lemon juice
1 cup heavy cream

Shortcake biscuits:

Preheat oven to 350º. Combine flour, baking powder, sugar, vanilla, salt, and lemon zest in a large bowl. Stir to combine. Add butter, and use fingers to crumble butter into flour mixture until mixture resembles coarse meal. Pour in 3/4 cup cream, and stir with a fork until a loose dough forms.

Transfer dough to a floured surface. Knead gently with floured hands until dough comes together, 3 to 5 turns. Pat the dough into a 1/2-inch-thick round, and cut out 6 biscuits with a 3-inch round cutter, re-rolling dough once. Place biscuits on the prepared baking sheet. Whisk together beaten egg and water in a small bowl; brush each biscuit lightly with egg wash, and sprinkle each with sugar.

Bake until golden brown, about 15 to 20 minutes. Cool on pans for 5 minutes. Prior to serving, use the 3 inch metal ring to cut off extra cookie by pressing down and form into a perfect circle.

Apple filling:

Peel apples and cut into 1/4-inch dice. Set aside. Melt butter in a large sauté pan over medium heat; add sugar and water and stir about 2 minutes or until sugar melts,. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken.

Crumble topping:

Preheat oven to 350º. Combine flour, sugar, brown sugar, oats, pecans, nutmeg and coconut in a large bowl; stir until well combined. Melt butter. Slowly add melted butter to the bowl, stirring to combine. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 14 minutes, or until golden brown. Set aside to cool slightly and break apart to form small crumbles.

Caramel Sauce:

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add to back to the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

To serve:

Place 1 shortcake biscuit on each serving plate, with a the three inch ring on top. Spoon apple filling over biscuit and press down. Add the crumble topping and press down. Gently lift the ring up to form a tower of apple crisp. Drizzle with the caramel sauce.

(Adapted from Napa Rose Restaurant by Chef Jorge)

{ Sourdough and Leek Savory Bread Pudding }

Bread pudding is just one of those dishes which is both satisfying and delicious. The creamy custard mixed with the yeasty bread along with the cinnamon, raisins and nuts, makes me so happy. Throw a spoonful of handmade caramel and a drizzle of crème anglaise on top, now perfection has been achieved. Okay, my mind is slipping into the dessert zone and the recipe below is a savory bread pudding – perfect for dinner, not dessert.

Savory bread pudding has endless possibilities and this one is just such a classic yet incredibly satisfying side dish. Add a bit of sausage, now you have a hearty dish  for breakfast. We had this a week ago, when my parents came over for dinner. My Mom could not get enough of it that I sent her home with a “to go” container for her to enjoy the next day. Let me know what your favorite sweet or savory bread pudding is.

Sourdough and Leek Savory Bread Pudding

2 T. Butter
2 Leeks - trim green portion, clean and slice thin
8 C. Sourdough Bread, one inch cubes
2 C. Whole milk
2 C. Heavy cream
3 Eggs
½ t. nutmeg
½ C. Parmesan cheese, grated
½ C. Parmesan cheese, shredded

In a sauté pan, add the butter and melt over low heat. Add the leeks. Sauté for about 10 to 15 minutes or until soft. Set aside.

In a large bowl, add the eggs and beat together, then add the milk and cream. Whisk together until combined. Season with salt and pepper. Add the ½ cup of grated parmesan cheese, nutmeg and whisk together. Add the bread cubes and mix together well so each one soaks up the custard. Then add the sautéed leeks and stir. Let sit for about 30 minutes.

In a baking dish that is approximately 10 by 10, add the mixture. Top with the ½ cup of shredded parmesan cheese. Bake at 350 for 45 to 60 minutes or until top is golden brown. Let cool slightly and then cut into squares for serving.

Toasted Marshmallow Ice Cream

Roasting marshmallows always circles my memory back to my childhood and our camping vacations with my family. Smores were the treat of choice. My Mom would bring a large box of graham crackers, Hershey’s milk chocolate bars and of course, fluffy marshmallows to roast over the campfire. Each person had their own technique for roasting – there was the dip into the fire and burn right away, the slow roaster who barely would go near the flame and the up and down roaster who would dare to touch the flame but then turn away in fear of burning to a black crispy mess.

I was definitely the slow roaster who went for the golden brown color. Often I would roast until golden, then slip the marshmallow off the stick, eat it, then with a bit remaining to be “re-roasted”. I was able to encounter the complete roasted marshmallow experience.

Even today, I often get a craving for these delectable treats. I will spear a fork into one of these magical pillows and roast over my gas stove. All I can say is.......YUM!

Toasted Marshmallow Ice Cream

1 C. Sugar
¼ t. Salt
7 Large egg yolks
1 ½ C. Half and half
1 C. Heavy Cream
1 Vanilla bean
2 t. Vanilla extract
12 Large marshmallows

In a medium bowl, add the egg yolks, salt and sugar. With a whisk, beat until it is thick and a pale yellow color. Set aside.

Use a medium pan, add the half and half and bring to a simmer. Temper the egg mixture first, by adding about ¼ cup of the hot half and half and mix well. Then slowly add this mixture to the simmering half and half. Turn the heat down to low and stir constantly until the mixture thickens to coat the back of a spoon. Remove from the heat and strain the mixture through a strainer to remove any lumps. Let cool a bit. Add the heavy cream and vanilla extract. Slice vanilla bean in half and with a sharp knife, scrape the pods into the mixture and stir.

Cool in the refrigerator or overnight. Freeze the mixture in your ice cream maker according to the directions. When firm, transfer to a freezer safe container and freeze. Meanwhile, toast the marshmallows either under a broiler on a cookie sheet or over a gas flame on the stove. When toasted and gooey, mix into the ice cream and return to the freezer.

(Vanilla Ice Cream recipe Adapted from The Ultimate Ice Cream Book by Bruce Weinstein)