Entries from January 2007 ↓

Ingredients :
Nonstick vegetable oil spray
12 purchased ice cream sugar cones (about 5 to 6 ounces), coarsely broken
4 tablespoons sugar, divided
6 tablespoons (3/4 stick) unsalted butter, melted

1 pint macadamia brittle ice cream, slightly softened
1 pint mango sorbet, slightly softened

1 cup chilled whipping cream
1/2 teaspoon vanilla extract
Shredded coconut, toasted

Method :
Spray 9-inch-diameter glass pie dish with nonstick spray. Using on/off turns, grind cones with 3 tablespoons sugar in processor until fine crumbs form. Add butter and blend until crumbs stick together. Press crumb mixture onto bottom and up sides of prepared dish. Freeze until firm, at least 30 minutes.

Scoop ice cream into large bowl. Scoop sorbet atop ice cream. Using spatula, fold and stir ice cream and sorbet briefly to swirl (do not overmix). Transfer mixture to prepared pie crust. Freeze pie until filling is hard, at least 2 hours.

Do ahead: Can be made 1 day ahead. Cover and keep frozen.

Using electric mixer, beat chilled whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form. Spread over ice cream pie. Sprinkle with coconut. Cut pie into wedges and serve.

Makes 8 servings.
Bon Appétit
August 2006

Source : http://www.epicurious.com/recipes/recipe_views/views/235564

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Ingredients :
Crust
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter

Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur

Filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs

Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

Espresso coffee beans (optional)

For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Makes 12 servings.
Bon Appétit
Cooking Class
February 2002

Source : http://www.epicurious.com/recipes/recipe_views/views/106231

(East Timor)
Fragrant cake of Portuguese origin and a tea-time favorite

Ingredients :
200 g margarine or butter
200 g icing sugar
3 eggs, 150 g, separate yolks from whites
3 Tbs milk powder, 30 g
100 ml tepid water
175 g granulated sugar
3 Tbs margarine or butter, 60 g
250 g wheat flour, sifted
125 g skinless kenari nuts
1 tsp baking powder
1 tsp margarine or butter, 10 g, for greasing
1 Tbs wheat flour, 10 g, for dusting

Cream :
175 g margarine or butter
175 icing sugar

Method :
Beat margarine or butter and icing sugar until whitish.

Beat egg whites until stiff but not dry.

Add egg yolks into beaten of Step 1 and blend well.

To make caramel : Mix milk powder and tepid water. Cook sugar in a frying pan over a very low heat, stirring continuously until it forms a caramel and pour in milk little by little and continue cooking until sugar is disolved. Add margarine or butter and mix well. Take from flame and let cool thoroughly.

Add caramel of Step 4 into beaten egg of Stepp 3. Add wheat flour, kenari nuts, baking powder, and beaten egg whites. Mix well.

Grease a suitable form with margarine or butter and dust with flour. Pour in batter of Step 5 and bake until done and brownish. Turn the cake out on to greasedproof paper and leave to cool.

To make cream: beat margarine or butter and icing sugar until whitish, then spread this cream over the cke and garnish to your liking.

Note :
6 servings

Source : Selera Magazine, December 1993

A salad of boiled vegetables topped with a kenari nuts sauce

Ingredients :
100 g long beans
100 g cassava leaves
100 g spinach
2 cucumber, 200 g
100 g cabbage
500 ml water, for boiling
4 shallots, 40 g
5 red chillies, 50 g
200 g skinless kenari nuts
300 ml boiling water
1 tsp salt, 4 g (or to taste)
1 Tbs granulated sugar, 15 g

Method :
Cut long beans in 3 cm parts. Pick cassava leaves and spinach roughly. Cut cucumber and cabbage in thin slices. Boil long beans, cassava leaves, spinach, and cabbage alternately until done, drain.

Roast shallots, red chillies and kenari nuts over low flame until brownish. Take from flame and make into a paste. Add boiling water and season with salt and sugar. Mix well.

Serve vegetables of Step 1 with kenari sauce and garnish to your liking.

Note :
4 servings

Source : Selera Magazine, December 1993

(South East Maluku)

Ingredients :
1 whole ikan kue, 600 g
1 tsp salt, 4 g (or to taste)
1 Tbs lime juice, 10 ml
4 shallots, 40 g
2 cloves garlic, 10 g
15 g turmeric
20 g ginger
20 g galangal
a blade lemon grass, 20 cm, cut finely
50 g roasted skinless kenari nuts
3 Tbs cooking oil, 30 ml, for frying
400 ml water
2 eggplants, 250 g, cut into cubes
25 g lobi-lobi (Flacourtia inermis)
3 red chillies, 30 g, cut into a slant
10 g kemangi leaves
1 tsp salt, 4 g (or to taste)

Method :
Clean and scale fish, discard gills and intestines. Wash and cut in serving pieces. Coat with salt and lime juice. Let stand for 15 minutes to marinate.

Make shallots, garlic, turmeric, ginger, galangal, lemon grass, and kenari nuts into a paste. Fry until aromatic. Pour in water and let come to a boil.

Add fish pieces, eggplants, lobi-lobi, red chillies, kemangi leaves, and season with salt. Continue cooking until done.

Note :
4 servings

Substitute for lobi-lobi : sour fruit or young tamarind pods

Substitute for ikan kue : bream other fish for soups

Source : Selera Magazine, December 1993

(South East Maluku)

Brown sugar stuffed cassava pancakes
Delightful for dessert

Ingredients :
500 g cassava
100 g grated fairly young coconut
1 tsp vanili powder
1/2 tsp salt (or to taste)
50 ml cooking oil, 50 ml, for greasing
200 g brown sugar, chopped
5 preserved red cherries, 20 g, sliced
20 g preserverd lemon peel, sliced

Method :
Grate cassava finely. Add grated coconut, vanilla powder, and salt. Mix well.

Grease a frying pan each time with 1 tsp cooking oil and spread 2 Tbs cassava mixture of Step 1 thinly on the inner side of pan and make a pancake. Take from flame.

Fill with 1 Tbs chopped brown sugar of each cassava pancake and roll tightly. Garnish with preserved red cherries and preserved lemon peel. Serve hot.

Note :
8 servings

Source : Selera Magazine, December 1993

(South East Maluku)

Pickled water convolvulus is served to wet your appetite

Ingredients :
200 g water convolvulus
200 g bamboo shoot
150 g cucumber
400 ml water, for boiling
4 shallots, 40 g
2 cloves garlic, 10 g
3 red chillies, 30 g
4 tiny chillies
150 g skinless kenari nuts
250 ml water
1 tsp salt, 4 g (or to taste)
1 Tbs brown sugar, 20 g
1 Tbs vinegar, 10 ml

Side Dish :
200 g sago flour
300 ml water
a pinch of salt
banana leaves, for wrapping

Method :
Cut water convolvulus in serving pieces. Cut bamboo shoot into julienne. Cut cucumber finely. Boil water convolvulus and bamboo shoot alternaty until done, drain.

Make shallots, garlic, red chillies, tiny chillies, and kenari nuts into a paste. Add water and season with salt, brown sugar and vinegar. Bring to a boil until sauce thickens. Take from flame.

Mix sago flour, water and salt. Bring to a boil and continue cooking until done. Take from flame and let cool. Take each time 1 piece of banana leaf, put 3 Tbs sago mixture and wrap carefully.

When serving, mix vegetables of Step 1 with kenari sauce and sago of Step 3.

Note :
4 servings

Substitute for sago flour : Palm flour

Source : Selera Magazine, December 1993

A light cake of oranges and bread crumbs

Ingredients :
1 orange, 100 g, boiled
4 eggs, 200 g
150 g granulated sugar
200 g bread crumbs
50 g wheat flour, sifted
100 g raisins
1 tsp baking powder
75 g margarine or butter, diluted
1 Tbs margarine or butter, 20 g, for greasing
1 Tbs wheat flour, 10 g, for dusting

Method :
Put boiled orange into a blender and blend finely.

Beat eggs and sugar until fluffy and whitish. Add bread crumbs, wheat flour, raisins, baking powder, orange finely, and margarine or butter. Mix well.

Grease a suitable cake form with margarine or butter and dust with flour. Pour in batter of Step 2 and bake until done and brownish.

Note :
20 servings

Source : Selera Magazine, November 1993

Steamed bread crumbs and shrimp

Ingredients :
50 g fresh shrimp, cleaned, peeled
2 cloves garlic, 10 g
1 red chillies, 10 g
1 green chillies, 10 g
1/2 tsp salt (or to taste)
1/2 tsp ground pepper (or to taste)
1 egg, 50 g
100 g bread crumbs
banana leaves, for wrapping
sambal to young liking

Method :
Chop shrimp, garlic, red chillies, and green chillies finely. Add salt, pepper, egg, and bread crumbs. Mix well.

Take each time 1 piece of banana leaf, put 1 Tbs mixture of Step 1. Wrap and secure with toothpick. Put into a steamer and steam until done. Serve with sambal to your liking.

Note :
4 servings

Source : Selera Magazine, November 1993

Spicy beef fillet Minangkabau Style

Ingredients:
500 g beef fillet
300 ml water, for boiling
1 tsp salt, 4 g (or to taste)
150 ml cooking oil, for frying
4 shallots, 40 g
3 cloves garlic, 15 g
3 red chillies, 30 g
5 g turmeric
5 g ginger
3 candlenuts, 15 g
2 salam leaves
1/2 tsp salt (or to taste0
2 tsp vinegar

Method :
Cut beef fillet in thin slices. Add water and salt. Bring to a boil and continue boiling until done adn stock remaining about 150 ml. Bruise boiled beef fillet and fry until brownish. Take from flame and drain.

Make shallots, garlic, red chillies, turmeric, ginger, and candlenuts into a paste. Fry in 2 Tbs res of oil until aromatic. Add salam leaves and pour in the remaining stock. Bring to a boil.

Add fried beef fillet and season with salt and vinegar. Mix wel and continue until sauce thickens.

Note :
4 servings

Source : Selera Magazine, November 1993