Olive Oil Lemon Curd

Great dessert from the NYTimes.

INGREDIENTS 

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons) 

1 cup/200 grams granulated sugar 

3 large eggs 

1 egg yolk 

2 teaspoons finely grated lemon zest (from 1 lemon) 

Pinch of kosher salt 

1⁄2 cup/120 milliliters extra-virgin olive oil 

PREPARATION 

Step 1 - Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined. 

Step 2 - Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.) 

Step 3 - Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour. 

Pumpkin Bundt Cake With Maple Brown-Butter Glaze

We had way too much pumpkin puree and found this NYTimes recipe saved the day. Better than pumpkin pie. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent.  

INGREDIENTS 

FOR THE CAKE: 

3 cups/384 grams all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄4 teaspoons kosher salt 

2 teaspoons ground cinnamon 

1 1⁄2 teaspoons ground cardamom 

1⁄4 teaspoon ground allspice 

1⁄4 teaspoon ground black pepper 

2 cups/440 grams light brown sugar, packed 

1⁄2 cup/114 grams unsalted butter, soft but cool 

1⁄2 cup extra-virgin olive oil
2 large eggs, at room temperature 

1 (15-ounce) can/425 grams pumpkin purée 

1⁄2 cup sour cream 

FOR THE GLAZE: 

2 tablespoons unsalted butter 

1 cup/102 grams confectioners’ sugar (preferably organic), sifted 

1⁄4 cup maple syrup Pinch of salt 

1 to 2 tablespoons lightly toasted pepitas (optional) 

Step 1  - Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan. 

Step 2  - In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined. 

Step 3  - In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary. 

Step 4  - Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter. 

Step 5  - Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes. 

Step 6  - Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing. 

Step 7  - Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. 

Step 8  - Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water. 

Step 9 - Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing. 

Galatoire’s Sweet Potato Cheesecake

This recipe from the NYTimes is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

INGREDIENTS

FOR THE CRUST:

1 1⁄2 cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)

1⁄4 cup (50 g) sugar
1⁄3 cup (75 g) unsalted butter, melted

FOR THE CHEESECAKE FILLING:

1 (8-ounce / 225-g) package cream cheese, softened

1 cup (200 g) sugar

1⁄4 cup (55 g) packed light brown sugar

1 3⁄4 cups (270 g) mashed sweet potatoes (see note)

2 large eggs, slightly beaten
2⁄3 cup (165 ml) evaporated milk
2 tablespoons cornstarch
1⁄4 teaspoon ground cinnamon

1⁄8 teaspoon freshly ground nutmeg

FOR THE TOPPING:

2 cups (480 ml) sour cream, room temperature (1 16-ounce container)

1⁄3 cup (65 g) sugar
1 teaspoon vanilla extract

Step 1 - Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.

Step 2 - Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.

Step 3 - Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Tip - For 1 1⁄2 cups mashed sweet potatoes, you’ll need to roast 1 pound (455 g) sweet potatoes (about 2 medium sweet potatoes). Using a fork, pierce the potatoes in several places then roast in a 400°F oven until tender, 45 minutes to 1 hour. Once the sweet potatoes are cool enough to handle, cut them in half, scoop out the flesh, and mash until smooth.

Slow Cooker Miso–Black Pepper Salmon

• Cooking spray
• 1 lime, cut into 1/4-inch-thick slices
• 1 bunch scallions, cut into 6-inch pieces
• 1 (24-ounce) skin-on center-cut salmon fillet
• 2 tablespoons honey
• 2 tablespoons water
• 1 1/2 tablespoons red miso
• 1 1/2 tablespoons lower-sodium soy sauce
• 3/4 teaspoon black pepper
• 2 tablespoons minced fresh chives
• 4 teaspoons toasted sesame seeds

Step 1

Line a 5- to 6-quart slow cooker with aluminum foil, allowing 2 to 3 inches to extend over 2 opposite sides; coat the foil with cooking spray.

Step 2

Layer the lime slices and scallions in the slow cooker; top with the salmon, skin side down. Stir together the honey, water, miso, soy sauce, and black pepper in a small bowl; spread 1/4 cup of the miso mixture over the salmon. Cover and cook on HIGH until the fish flakes easily with a fork, about 2 hours. Using the foil as handles, transfer the salmon to a serving plate. Discard the foil. Drizzle the remaining miso mixture over the salmon, and sprinkle with the chives and sesame seeds.