A Late Summer Fruit and Ruby Tartlets

It is difficult to imagine anything but snow and sleet in Minnesota, but we do get gorgeous spring and summer days. It even gets all the way up to the nineties. This year for the first time, I spent the entire summer months here. No traveling, just enjoying the local scene. I must say, I was quite surprised. Summers here are filled with activity or so it seems. I get the feeling some times people prefer to simply be outside without having an agenda. Quite a difference from the winter months when there really seems like NO ONE is outdoors.  

I  have spent many summer vacations on the east coast; bordering on unbearable. The humidity can be almost suffocating. The same can be said for the hottest days in the Caribbean. So, when I hear Minnesotans talk about the humidity, I just shake my head and think they  have no idea how great this is.  More than just the climate. The greenery, sports, attractions, and not to forget the  food. The restaurant scene takes on a life of its own from May to August. Outdoor dining, grilled summer vegetables, Minnesotan wines, and  the icing on the cake, easy parking. Although Minneapolis is the  second largest city in the midwest, after Chicago, we feel almost privileged  because of the joyful ease with which restaurant parking can be here. It is as though you own the city: decide to eat out, get dressed, get in car, pull up to restaurant, and, right there, is parking. Usually. 

Although it might be sort (the nights are now a little cooler, an indication that summer days are numbered,) summer 2008 in Minneapolis is fabulous. Weekly canoe trips, outdoor dining, lake walks, summer fruit. Oh sweet, delicious, colorful, summer fruit. Raspberries, watermelon, blueberries, but alas, all good things come to an end. Luckily, when one door closes another opens, or more,  appropriately,  when one fruit harvest ends another begins. 

Enter the pluot.  A late summer fruit, (harvested at the end of July and available into August) this hydrid plum-apricot has a sweet, delicate flavor reminiscent more of a plum than an apricot. Of the different varieties available, my personal favorite is the  Dapple Dandy. Blotchy on the outside with a bright, ruby red interior (hence the name of this recipe), it peels readily which makes it easy to use. Even though summer is coming to an end, there is not reason not to explore the juicy bounty of tail end. And what better way that a little piece of tartlet heaven?

Ruby Tartlets 

Makes 8

1 cup pecans
1/2 cup graham cracker crumbs
1 egg
2 tbsp canola oil
1/4 cup brown sugar
1 can low fat evaporated milk
1/4 cup honey
1 tbsp plus 1 tsp corn starch
3 tbsp fat free cream cheese
2 large pluots, peeled and sliced thinly


1. Set oven to 375 degrees F. Spray muffins tins and set aside.
2. In food processor, grind pecans until almost the same texture as the graham cracker crumbs.
3. In a large mixing bowl, combine ground pecans, graham cracker crumbs, egg, oil and sugar until it all comes together.
4. Divide pecans mixture in each muffin cup, two and a half tablespoons in each. Using your fingers or the back of a spoon, spread out the mixture so that it comes up the sides of each cup. Bake for 20 minutes. Immediately remove from muffin tin and cool on a wire rack. Reduce oven to 350 degrees F.
4. In a heavy sauce pan over medium high heat, whisk together evaporated milk, honey, cream cheese and corn starch. Cook custard for 20 to 25 minutes, whisking occasionally, until thickened.
5. Place tart shells onto a well greased cookie sheet. Spoon enough custard into each shell, being careful not to spill down the sides. Arrange three or four pluot slices on top of custard and bake for 20 to 25 minutes until custard sets further. Remove from the oven and cool completely on a wire rack.

Homemade Cheese Bread

There is only one baked good that has the ability to make me pace around the kitchen, peeking into the oven every two minutes,  like a five year old waiting for cookies to cool. Bread.  Pan . Pain. Brot. Pane.  Whatever you may call it, baking bread is truly joyful baking. Since those sunny weekends of my childhood when my grandmother and mother would bake for the following work week, I have had an addiction to making and, of course, consuming bread. Undoubtedly, baking takes me back to those carefree days and in a strange way, I feel connected to my family at that moment. Evidence, maybe, that the family that cooks or bakes together stays together, even though they may be separated by hundred of miles?

There is also a great sense of accomplishment creating the perfect loaf of bread. For me, this took a lot of practice. I initially started as a "combiner" combining flour, yeast, sugar, etc., in the way my mother taught me, without an appreciation for the specific role of the ingredients or the method. Kneading the dough is the most important part of the entire bread making process. This I learned the hard way. Literally. I remember once combining the ingredients for dinner rolls  and kneading it for just a few seconds, just long enough for it all to come together but not long enough for the gluten to develop.  I must have also erred on the liquid measurements. Instead of dinner rolls, I essentially made edible tennis balls that night. Thankfully those days are long gone, and I am proud to post this cheese bread recipe. (Bread and cheese. Who can go wrong?)  The best part: no waiting for anything to cool!

Homemade Cheese Bread

Makes 2 loaves

1 1/2 cups whole wheat flour

1 cup all purpose flour

1/2 tsp salt

2 tbsp active dry yeast

2 tbsp  sugar

1 cup warm water (110 to 120 degrees F)

1 cup grated cheese (of your choice)

1. In a large mixing bowl, mix yeast, sugar and only 1/2 cup of the whole wheat flour. Add the warm water, mix until combined and set aside for ferment until foamy, about ten to 15 minutes. 

2. Meanwhile, combine the remaining 1 cup of whole wheat flour, all purpose flour and salt. 

3. Once the yeast mixture is foamy, add the dry flour mixture. Using a large spoon or your fingers ( I prefer the latter),  combine flour and yeast mixtures until combined. 

4. Remove to a floured work surface. Flatten slightly and add grated cheese on top of dough. Carefully knead cheese into dough, about 5 minutes, until a smooth elastic ball forms and all the cheese had been properly incorporated. Place dough in a well greased bowl, cover with a tea cloth and set in a dry warm place to rise, about an hour, until doubled in size.

5. After an hour, punch the dough to remove air. Divide into two pieces. Form each into a smooth ball and flatten slightly, until 3 inches thick. Place on greased baking sheet, cover with tea cloth and leave to rise again until doubled in size, an additional hour. Make slanted score marks on each loaf using a sharp serrated knife. 

6. Preheat oven to 350 degrees F. Bake bread for 25 to 30 minutes until beautifully golden brown on the outside. 

7. Remove from oven, but please, do not wait to eat!!! Warm bread is one of life's simple pleasures. 

Sweet Potato Salad

I prefer to use sweet potatos over regular white potatoes whenever I can. They are a low glycemic index food which means that it doesn't create that sudden spike followed by a quick drop in your blood sugar level like regular potatoes. Why is this so important, you may ask. Low glycemic foods release sugar into the blood stream at a more even rate than high glycemic foods which are broken down quickly and its sugars released almost all at once. This sudden spike in blood sugar level results in higher than normal insulin levels in the blood stream. Many researchers have agreed that this reaction leads to complications in weight management, not to mention the link to diabetes, colorectal cancer, cardiovascular disease. Unfortunately, this is by no means a comprehensive list.  I am not trying to advocate a strict low Gi diet. My goal here is to increase people's awareness of how some foods affect our health and well being. This is not to say that I would not eat regular white potatoes; but everything in moderation.  

Now that I have bored you with my review of biochemistry class, (I'm surprised I even remembered that much) let's talk about this salad. So that the flavor of the potatoes wasn't masked, I used ingredients that would highlight it. Nutmeg and celery are the two that really play up the sweet potato flavor here. To contrast the textures, red onions and green beans were added to provide a refreshing crunch. The creaminess comes from a mixture of greek yogurt and cream cheese. Strange choices for any potato salad but they provide a level of creaminess close to mayo.  In the end, this salad can be a meal on its own. 

 

Sweet Potato Salad

5 cups cubed sweet potatoes (about 2-3 large ones)
2 eggs
1/2 tsp dried thyme
1 cup chopped green beans
1 cup chopped celery
1/2 cup diced red onion
1/3 cup dark raisins
1/2 cup non fat greek style yogurt
2 tbsp fat free cream cheese
1/4 tsp ground nutmeg
salt and pepper

1. Add diced potatoes, and eggs (whole) to stock pot. Cover with water, add thyme, season with salt and pepper and boil over medium high heat for 15 to 20 minutes until potatoes are fork tender. The eggs should also be hard boiled by then. At this point, add green beans to the  pot for 30 seconds. Drain everything. Peel the eggs and chop finely. 
2. In a large mixing bowl, whisk together yogurt, cream cheese, ground nutmeg,  and season with salt and pepper. Add all the cooked potatoes, greens beans and eggs along with the raw vegetables and raisins to the yogurt mixture and combine well. Refrigerate and serve.

Fruity Spice Muffins

There is thin line between a muffin and a cup cake. Traditionally, cupcakes were simply miniature cakes, light and sweet with fluffs of frosting on top. Muffins, on the other hand, were more dense, usually made with heavier ingredients such as bran, oats, dried fruit and nuts. Today, the once lowly muffin has been elevated to superstar status, and can be spotted draped in frostings, glazes, and fruit compotes. Its texture is also becoming lighter and sweeter like its cupcake cousins. Sometimes it can be difficult to separate the two. 

Not that I'm complaining. Muffins with frosting, cupcakes with fruit and nuts, cupcakes with muffin tops. To me, they are all small parcels of goodness. If prepared with a mind towards good healthfulness, muffins, and even cupcakes, can be a clever vehicle for so many nutritious and wholesome ingredients. 

For this recipe, I chose the traditional route with tons of dried apricots, chunks of apples and wholesome oats. Such as easy and delicious way to incorporate extra fiber into your diet.  

Fruity Spice Muffins

1 apple, cored, peeled and diced
½ cup dried apricots, diced
¼ cup dark raisins
1 cup whole wheat flour
½ cup all purpose flour (plus 2 tbsp to coat dried fruit)
1/3 cup whole rolled oats
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ cup low fat half and half
¼ cup fat free yogurt (see note below)
¼ cup sparkling water
¾ cup dark brown sugar
2 tbsp honey
1 tsp vanilla extract

1. Set oven to 350 degrees F. Spray muffin tins with cooking spray and set aside. Dust fruit with reserved 2 tablespoons of flour and set aside.

2. Combine whole wheat flour, white flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

3. In a large mixing bowl, whisk together half and half, yogurt, and sparkling water. Add sugar, honey and vanilla extract and whisk well until sugar is completely dissolved. Whisk in egg.

3. Add flour mixture to sugar mixture and fold until just combined. (Usually requires about 10 to 12 folds.) Gently fold in fruit.

4. Using a 2 inch ice cream scoop, scoop batter into muffin tins. Bake for 20 minutes until muffins spring back to your touch. Remove from tins, and cool completely on a wire rack.

Note: For muffins, I prefer to use fat free Icelandic yogurt because, so far, it is the creamiest fat free yogurt I have food on the market. (Icelandic yogurt is strained to produce this thickness and creaminess.) Regular, commercial fat free yogurt has a greater water content that interferes with the liquid measurements in this recipe.

Cheesecake with Fresh Blueberries and Clementine Syrup

Two words to describe the perfect slice of cheesecake: pure decadence. I'm talking about the type from your neighborhood bakery or your favorite restaurant. Made with rich, creamy, delicious cream cheese. I do allow myself that indulgence once in a while but I have created the perfect recipe for when these cravings happen at home. Actually, I had not initially set out to create a healthy cheesecake recipe; I was looking for a way to incorporate tofu in dessert. Tofu is so versatile but up until recently, I shamefully had only ventured to use it savory dishes. All that has changed.

I can imagine some people will gag at the thought of a tofu cheesecake and I want you to know I understand these reservations. At first, some things seem not to go too well together. For example, chocolate and chili, basil and ice cream, honey and mustard, Minnesota and summer (just kidding!) However, the result of these odd couples are very distinct and pleasing taste sensations.

Once you have tasted this cheesecake, you will notice two things: (1) it doesn't taste as though it contains tofu, and (2) the texture is both light and creamy. Besides being a great dessert, this recipe is a good way to get more protein in your diet. Protein from dessert? Who would've thought?

Ingredients

Crust:
1/2 cup chopped pecans
1 cup crumbled graham crackers
1 egg white ( save yolk for filling)
3 tbsp vegetable oil
1 tsp orange extract (optional)

Filling:
8 oz fat free cream cheese (or low fat if you prefer)
12 oz silken tofu
1 1/4 cup light brown sugar
2 eggs plus 1 egg yolk (saved from crust)

2 tsp corn starch

1 tsp orange extract

Topping:

1 1/2 cups blueberries
juice of four clementines (or oranges)
1/4 cup water
3 tbsp honey
1/2 tsp corn starch
1/2 tsp orange extract

To prepare crust:
In a food processor, grind pecans and graham crackers. Empty into a mixing bowl and add vegetable oil, egg white and orange extract. Mix well. Press unto the base of a well greased 8" spring form pan. Bake at 350 degrees F for 10 minutes. Remove pan from oven and set aside. Reduce oven to 325 degrees F.

To prepare filling:
Using a blender (see note below), blend together all of the filling ingredients until a smooth, silky consistency takes shape. Pour onto crust in spring form pan, and bake at 325 degrees F for one hour.
Remove from oven and immediately pass a knife along around the sides. Place cake in pan on a wire rack and cool for 30 minutes. Chill overnight in refrigerator. Remove sides of pan.

To prepare the topping:
In a heavy saucepan, heat clementine juice, water, honey, corn starch, and orange extract. Whisk rigorously and cook for 10 to 15 minutes until mixture begins to thicken. Remove from heat and allow to cool thoroughly. Once syrup has cooled, evenly spread two tablespoons onto top of chilled cheesecake. Toss the blueberries in the remaining syrup and arrange them in a decorative pattern on top of cake. Any remaining syrup should be drizzled over finished product.

Note: I strongly recommend using a blender to make the filling as opposed to using an electric hand or stand up mixer. The mixers do not produce the smooth, silky quality necessary for the filling. What they do produce, however, is a filling with a lumpy, unattractive texture. I hope this serves to deter you from using your handy dandy mixer, just this once.