Almond Chocolate Balls with Fleur de Sel

1 cup almond butter
1/2 cup confectioners' sugar
1 tsp vanilla extract
4 oz dark chocolate, chopped Fleur de sel

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

Chocolate Coffee Cake with Cashew Ganache

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein

Meyer Lemon Souffle

• 1 cup whole milk
• 4 large eggs, separated, plus 2 additional large egg whites
• 1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons cornstarch
• 1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
• 1/3 cup fresh Meyer lemon or other lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar

• SPECIAL EQUIPMENT: 

  a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper

• Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
• Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
• Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Butter soufflé dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
• Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
• Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
• Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé immediately.

COOK'S NOTE: Lemon custard, without egg whites, can be made 1 day ahead and chilled, covered directly with parchment or wax paper.

Bang Bang Shrimp with Napa Cabbage Slaw

Bang Bang Shrimp with Napa Cabbage Slaw

YIELD: SERVES 4

 

TOTAL TIME: 30 MINUTES

ingredients:

5 tablespoons mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha
1 pound raw, peeled and deveined shrimp
2 tablespoons cornstarch
1 tablespoon canola oil
1 head napa cabbage, sliced into shreds
1 cup butter lettuce, sliced into shreds
1/4 head red cabbage, sliced into shreds
1 tablespoon olive oil
1/2 tablespoon golden balsamic vinegar
1 teaspoon honey
1/4 cup fresh cilantro, torn
3 tablespoons snipped fresh chives

In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use.

Toss the shrimp with the cornstarch until evenly coated. Heat the canola oil in a large skillet over high heat. Add the shrimp and cook until it just turns pink and opaque, about 3 minutes. Transfer the shrimp to a large bowl and toss with the mayo mixture.

In a separate bowl, add the cabbage and lettuce. Toss with the olive oil, vinegar and honey until well coated. Toss the cilantro in. To serve the shrimp, mix with the slaw and garnish the entire thing with chives. 

Potato casseroles

12 large potatoes or 1 bag (32 ounces) frozen shredded hash browns
2 cans (10 3/4 ounces each) condensed cream of chicken soup
2 cups sour cream
1 cup grated Cheddar cheese
1/2 cup chopped sauteed onion
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x 13. Heat oven to 350 degrees. Combine soup, sour cream and cheese. Gently blend into the potatoes. Top with sauteed onions. Combine corn flakes and 2 tablespoons melted butter. Sprinkle on top. Bake for 30-40 minutes

Makes 12 servings.

* Instead of the cornflake topping, can use fried onions