SWEET POTATO TOSTADAS
Whether you want to layer tostadas with beans, meat and vegetables, or customize using your favorite ingredients, tostadas are incredibly flexible. We started with the mashed bean base that's commonly enjoyed in Mexico, and added sweet potatoes and pineapple for a touch of sweetness.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the sweet potatoes in a large skillet and add enough water to cover; season with salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain and return to the skillet.
- Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro and 1 tablespoon lime juice in a small bowl; set aside. Puree the remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic, chipotle and adobo sauce, cumin and 1/4 cup water in a blender until smooth. Stir the pineapple sauce into the sweet potatoes and cook over medium heat until warmed through, 3 to 4 minutes.
- Put the black beans in a small saucepan, add 3 tablespoons water and warm over medium-high heat. Spread on the tostadas, then top with the sweet potatoes, pineapple salsa and cabbage. Drizzle with the crema.
Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 511 milligrams, Carbohydrate 69 grams, Fiber 11 grams, Protein 11 grams, Sugar 20 grams
CHOCOLATE SEMIFREDDO
This is rich, smooth, and ultra chocolaty, with great crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lover's dream! Serve with whipped cream and chocolate curls or shavings, if desired. Store any leftovers in a freezer, wrapped in plastic wrap.
Provided by Pam Lolley
Time 13h15m
Yield 8
Number Of Ingredients 11
Steps:
- Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
- Stir cookie crumbs and almonds together in a bowl. Set aside.
- Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
- Whisk eggs, sugar, and salt together in a medium bowl until well combined.
- Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer.
- Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes.
- Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.
- Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture.
- Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
- Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 29.6 g, Cholesterol 151.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 6.4 g, SaturatedFat 20 g, Sodium 142.9 mg, Sugar 23.3 g
CREAM CHEESE SEMIFREDDO
This simple, refreshing and not-too-sweet frozen dessert is the perfect blank canvas to show off that fancy Italian balsamic vinegar in your cabinet. Natasha Pickowicz, the pastry chef at Café Altro Paradiso and Flora Bar in New York, developed this easy yet sophisticated recipe for the 2019 NYT Food Festival. Ms. Pickowicz also likes this semifreddo with a spoonful of jam, or a drizzle of maple syrup, chocolate syrup or honey. (The photo shows a tart-sweet combination of balsamic vinegar and maple syrup.) Everything seems to shine against the backdrop of this parfait. If you'd like, you can substitute mascarpone for the cream cheese, although the final result might be a bit softer.
Provided by Margaux Laskey
Categories ice creams and sorbets, dessert
Time 45m
Yield 4 to 6 servings (One 8-inch loaf pan)
Number Of Ingredients 9
Steps:
- Line an 8-inch loaf pan with plastic wrap and set aside. In the bowl of an electric mixer, beat heavy cream on high until stiff peaks form. Transfer the whipped cream to a bowl and chill in the refrigerator. Wash the mixing bowl and whisk attachment and set aside. (You'll need them again.)
- In a medium heat-proof bowl, combine the yolks, sugar, vanilla, salt and rum, if using. Whisk continuously, otherwise the sugar and alcohol will cook the egg, making the mixture grainy.
- In small saucepan, bring about an inch of water to a very low simmer. Place the bowl with the yolks on top of the saucepan to create a double boiler. (The bowl should not touch the water.) Whisk the yolk mixture continuously until the yolks are glossy, and have lightened in color and doubled in volume, about 5 minutes. The mixture should feel warm to the touch, and the sugar should be completely dissolved.
- Remove the bowl from the heat and continue to whisk until the mixture cools to room temperature, 8 to 10 minutes. (It will thicken a bit as it cools.) Transfer the yolk mixture and the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed, until completely smooth, about 3 to 4 minutes, scraping the sides and bottom of the bowl as needed.
- Very gently fold the cream cheese mixture into the chilled whipped cream using a silicone spatula, being careful not to deflate the mixture. Stop earlier than you think because transferring the semifreddo to the loaf pan will continue to mix it together.
- Carefully pour the semifreddo into the prepared loaf pan. Wrap tightly in plastic wrap and freeze for at least 12 hours and up to overnight. Mixture should be frozen solid.
- When ready to serve, carefully remove the semifreddo from the mold (you may need to run the base of the loaf pan under warm water for a few seconds to aid removal) and transfer to a chilled cutting board or platter. Peel off the plastic wrap. Using a clean knife that's been run under hot water then wiped dry, slice the semifreddo into 1-inch-thick slabs. Place onto a chilled plate, top with a spoonful of maple syrup, a drizzle of cherry surette or balsamic vinegar, and a sprinkle of flaky salt.
BITTERSWEET CHOCOLATE SEMIFREDDO
Provided by Molly O'Neill
Categories dinner, ice creams and sorbets, dessert
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- In the top of a double boiler set over barely simmering water, combine the chocolate and 4 tablespoons of the butter. Cook, stirring occasionally, until the chocolate melts and the mixture is smooth. Remove from the heat and set aside. Whip the cream with the rum until soft peaks form. Cover and refrigerate. In the top of a double boiler, combine the egg whites, sugar and salt. Cook, whisking continually, until the mixture registers 140 degrees on a candy thermometer and remove from heat. Transfer the mixture to a bowl of an electric mixer and whip on a high speed until the meringue is completely cooled, about 20 to 25 minutes.
- Meanwhile, preheat the oven to 400 degrees. Place the hazelnuts in a heavy baking pan and roast until the skins crack and the nuts are lightly browned, about 10 minutes. Rub the nuts in a towel to remove the skins. Transfer the nuts to a food processor, add the remaining butter and process until a smooth paste is formed.
- Line a 2-quart loaf pan with plastic wrap. In a large bowl, combine the melted chocolate and the hazelnut paste. Fold in the whipped cream. Fold in 1/4 of the meringue, then the remainder. Scrape the mixture into the prepared pan, cover with a plastic wrap and freeze overnight.
- To serve, remove the top layer of plastic wrap, invert the loaf pan onto a platter and peel away the remaining plastic wrap. Slice into 1/2-inch slices and garnish with chocolate shavings.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 48 milligrams, Sugar 20 grams, TransFat 0 grams
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