Cream Cheese Pound Cake

I use this Smitten Kitchen recipe several times a year. Kids can't get enough.

Cream Cheese Pound Cake
Serves (at least) 10

1 1/2 cups (12 ounces or 340 grams) unsalted butter, at room temperature
1 package (8 ounces or 225 grams) Philadelphia brand cream cheese*, at room temperature
3 cups (595 grams) granulated sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract plus 1/2 teaspoon almond extract (original recipe calls for 2 teaspoons vanilla but I liked this mix better)
3 cups (375 grams) all purpose flour
1 teaspoon salt

Preheat the oven to 325°F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper. Alternately, you can use a 12-cup bundt pan, and simply butter and flour it.

Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.

Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.

Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

* Philadelphia cream cheese is often recommended for baking for consistency purposes, as in, bakers know this brand works, and because it contains less water than other brands.

Variations: I think this cake would be fantastic with a cup of chopped white chocolate stirred into the batter (an idea I got from this lovely lady) and/or some orange zest. Or grapefruit zest. Or whole raspberries, if you can find good ones in season. Or have fun with it. A good pound cake is infinitely adaptable, and I would like to try them all.

Smaller cakes: A bundt-volume cake often can be used to make two 8 1/2-by-4 1/4-by-2 1/2-inch loaf cakes, however (caveat!) I have not tested this recipe in loaf pans. I just wanted to throw that out there for those of you feeling adventurous, or interested in a reduced volume of cake.

Strawberry Coulis

Where has this been my whole life? I have spent — nay wasted — too much time making cooked fruit compotes for dessert when some fruits, like berries, will always taste better raw. I suspect you could swap any berry for the strawberry in this coulis, but you might have to bump up the sugar accordingly. And then share with me.

2 cups quartered hulled strawberries (about 12 ounces or 340 grams)
1/4 cup (60 ml) water
3 tablespoons (35 grams) sugar
1 tablespoon (15 ml) fresh lemon juice

Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead.

Sesame Noodles

The Shrimp Cocktail

Alton Brown's recipe

Ingredients

• 32 shell-on (21 to 25 count) tiger shrimp

For the brine:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 cup water
• 2 cups ice

For the cocktail sauce:

• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1/2 cup prepared chili sauce
• 4 tablespoons prepared horseradish
• 1 teaspoon sugar
• Few grinds fresh black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• Sprinkle Old Bay seasoning

Directions

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Easy Chai Tea

From Real Simple

Makes 4 cups| Hands-On Time: 05m | Total Time: 20m

Ingredients

• 8 cardamom seeds
• 8 cloves
• 4 black peppercorns
• 2 cinnamon sticks
• 1 1-inch piece fresh ginger, sliced
• 2 cups whole milk
• 4 bags black tea (such as Darjeeling)
• 8 teaspoons sugar or more, to taste

Directions

1. Place the cardamom, cloves, and peppercorns in a resealable plastic bag and crush with a heavy skillet.
2. Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water; bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes.
3. Strain into cups. To each cup, add 2 teaspoons sugar or more, to taste.

Horchata

Martha Stewart Living, May 2011

This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.

• 4 cups whole milk
• 1 cinnamon stick
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup rice or almond flour (bobsredmill.com)
• 2 teaspoons pure vanilla extract
• 1/2 cup dark or light rum (optional)
• Ice cubes
• Garnish: ground cinnamon and cinnamon sticks

Directions

1. Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.

2. Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

Cook's Note

Strained horchata can be refrigerated for up to 3 days.

Vegetarian Tacos With Goat Cheese

1 tablespoon olive oil
1 14-ounce package extra-firm tofu, drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5-ounce package baby spinach (about 6 loosely packed cups)
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese (3 ounces)
3/4 cup store-bought refrigerated salsa




Heat the oil in a large nonstick skillet over medium-high heat.

Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Add the corn. Cook, tossing, until heated through, about 2 minutes.

Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.

Fill the tortillas with the tofu mixture, goat cheese, and salsa.
from Real Simple magazine

Perfectly Crunchy Slaw

Recipe courtesy Giada De Laurentiis

Ingredients
* 1/4 small red cabbage, shredded, about 2 cups
* 1/3 napa cabbage, shredded, about 2 cups
* 2 medium carrots, peeled and grated
* 1 fennel bulb, thinly sliced
* 1 Belgian endive spear, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup toasted pine nuts or pistachio nuts
* 1 1/2 cups plain yogurt
* 2 tablespoons sour cream
* 3 tablespoons maple syrup or honey
* 1 tablespoon lemon juice
* 2 cloves garlic, minced
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup chopped chives

Directions
In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.

Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.

Thyme Pasta Frittata

I made this last night and it was so yummy. Plus, the best thing was that Olive and Eden made it with me. Thanks Giada De Laurentiis.

Ingredients
* 6 eggs
* 3 tablespoons whipping cream
* 1 cup grated Parmesan
* 3 cups cooked and cooled penne pasta
* 3 tablespoons coarsely chopped fresh thyme leaves
* 2 tablespoons chopped fresh flat-leaf parsley
* 1 lemon, zested
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons olive oil

Directions
In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.

In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes

Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.

Chocolate Chip Oatmeal Cookies

Found this recipe on epicurious.com and made it with butter, no shortening. They are amazing and really even better a day after you make them.

1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
2 eggs
1 3.4-ounce package vanilla instant pudding mix
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup old-fashioned oats
2 1/4 cups all purpose flour
1 12-ounce package semisweet chocolate chips
1 1/2 cups chopped walnuts (about 6 ounces)
preparation

Preheat oven to 375°F. Butter heavy large cookie sheets. Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add white and brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon, ground nutmeg and salt and mix until well blended. Mix in oats, then flour. Stir in chocolate chips and walnuts.

Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto prepared cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 12 minutes (do not overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and cool. (Store cookies in airtight container.)

Swiss Chard with Pine Nuts and Raisins

Lynn Barber made this at my Mom's Thanksgiving potluck. It was surprisingly tart and sweet. Very yummy.

1 pound trimmer Swiss Chard
2 Tbs fresh lemon juice
1 1/2 tsp olive oil
1/2 tsp salt
1/8 tsp black pepper
1/2 cup golden raisins
2 Tbs pine nuts, toasted

Slice chard leaves crossways into thin strips; place in a large bowl. Combine lemon juice, oil, salt and pepper, stirring with a whisk. Drizzle mixture over chard; toss to coat. Add raisins and pine nuts. Let stand for at least 15 minutes before serving.

Fresh Apple Salsa

Fresh Apple Salsa from the NYTimes, adapted from Karen Bates at the Philo Apple Farm. I made this for a party and it was a hit. Tart and sweet.

1/4 cup lime juice (from about 2 limes)
2 tart apples, peeled and cored
1 small onion, finely diced
A handful of cilantro, roughly chopped
1 red chili or jalapeño pepper, seeded and minced, seeds reserved
1 poblano pepper, seeded and minced
2 tablespoons minced ginger
1 tablespoon sugar or apple-cider syrup (see note)
Salt
1/2 cup chopped walnuts, toasted.

Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.

Makes about 3 cups.

Note: Apple-cider syrup is available to order at philoapplefarm.com.