Family-Style Sweet and Salty Peanut Buttter Pie

From the kitchen of One Perfect Bite...I have a real weakness for desserts that are made with peanut butter, so, when this gem appeared in Food and Wine magazine I knew it was only a matter of time before it graced my table. I made the pie for my family today and it was so good that, despite having made it just this once, I'm comfortable sharing it with you tonight. If you like peanut butter and are occasionally willing to flirt with wretched excess, you are going to love this pie. I must admit that necessity forced me to use whipped topping rather than heavy cream as an ingredient, but the pie was delicious nonetheless. If you want clean slices, I suggest you freeze the pie for an hour or so before you cut it. Once it is cut, it can be refrigerated until you are ready to serve it. If appearances are not important to you, give everyone a spoon and let them dig in. This is a very informal dessert, so it is best kept for family and close friends who no longer need to be impressed. I do hope you'll try this. I suspect it will be a case of "once bitten". Here is how the pie is made.

Sweet and Salty Peanut Butter Pie...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
8 ounces peanut butter sandwich cookies, such as Nutter Butters
Salt
4 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter
4 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons confectioners' sugar
1-3/4 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup salted roasted peanuts, coarsely chopped

Directions:
1) Preheat oven to 350 degrees F. In a food processor, pulse cookies with 1/4 teaspoon of salt until finely ground. Scrape cookies into a 9-inch pie plate. Stir in melted butter, 1/2 tablespoon at a time, until crumbs have texture of wet sand; you may not need to use all of the butter. Using your fingers, press crumbs evenly over bottom and up the side of pie plate. Freeze crust for 15 minutes.
2) Bake crust for about 10 minutes, until lightly golden. Let cool on a rack.
3) In a medium bowl, combine peanut butter with cream cheese, 1/2 cup of sugar and 1/4 teaspoon of salt and mix until thoroughly blended.
4) In another bowl, whip 3/4 cup of heavy cream until stiff. Whisk whipped cream into peanut butter mixture. Spread peanut butter filling in crust in an even layer. Refrigerate until chilled, about 30 minutes.
5) In same whipped-cream bowl, whip remaining 1 cup of heavy cream and 2 tablespoons of sugar with vanilla until stiff. Spread whipped cream over pie. Sprinkle pie with chopped peanuts, cut into slices and serve. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Sweet Potato Bread with Streusel

Two Years Ago Today: Banana and Carrot Muffins

Three Years Ago Today: Toasted Coconut Bread

Four Years Ago Today: Pumpkin Cake

Catskill's Chocolate Mousse Pie

From the kitchen of One Perfect Bite...The pie I'm featuring tonight served as a trial run for one that was sold at a pie auction yesterday. If you are curious to know what it sold for, stop by my Facebook page. The Silver Fox, who at his best, was never a candidate for the diplomatic corp, took one look at it and promptly dubbed my lovely creation, Borscht Belt Chocolate Pie. For those unfamiliar with that reference, the Borscht Belt was a resort area in the Catskill Mountains that was frequented by predominately Jewish guests who came from the NYC area to escape the heat and vacation in the crisp mountain air. In their hay day, the resorts were famous for entertainment and the copious quantities of food they provided for their guests. It is a virtual certainty that creamy pies, similar to this one, were found on dessert tables in the hotel dining rooms. While it is, admittedly, a study in wretched excess, this rich pie is delicious and I think that most of you will enjoy it, especially if you have the discipline to regulate your portion size. It consists of a pie crust that is covered with chocolate wafer crumbs and then filled with a truly delicious mousse that is topped with a mountain of whipped cream fraiche and chocolate curls. The whipped topping is unsweetened and it adds a lovely nutty tang that helps balance the richness of the mousse and cream. I found the recipe for this creation last summer in Bon Appetit magazine. The recipe that appears below is theirs and does not reflect the changes I made to the auctioned pie. To make the pie a bit more attractive, I baked the final version in a high-sided tart pan that was lined with a chocolate crumb crust rather than short pastry. I also added plain gelatin and a bit of white creme de cocoa to the topping to stabilize it and add a bit more flavor. This pie needs to sit for at least 24 hours before it is sliced. As a matter of fact, I recommend freezing it and slicing it while frozen if you want clean slices. This is not a hard dessert to make if you break it into segments, but do be forewarned, it is time consuming. If you like rich creamy desserts I think you'll love this pie. Here is how it is made.



Chocolate Mousse Pie...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
1 pie crust, homemade or store-bought
4 large egg whites
3/4 cup + 3 tablespoons sugar
10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
3 tablespoons unsalted butter
4 cups heavy cream, divided
1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
1/2 cup crème fraîche
1/8 teaspoon kosher salt

Directions:
1) Preheat oven to 350 degrees F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
2) Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
3) Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4–5 minutes; set aside.
4) Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5–6 minutes.
5) Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
6) Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
7) Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces. Yield: 10 servings.









One Year Ago Today: Stir-Fried Tofu with Bok Choy
















Two Years Ago Today: National Coffeecake Day - A Retrospective

















Three Years Ago Today: Cheesy Orzo Pilaf














Four Years Ago Today: Maple Nut Chiffon Cake

Hazelnut-Anise Cookies

From the kitchen of One Perfect Bite...This lovely European-style icebox cookie is perfect to serve with afternoon tea or coffee. The recipe, which was developed by Kate Ramos for CHOW, uses five basic ingredients and while the dough needs time to chill, it can be made in about 15 minutes, if you have a food processor and can buy skinned and toasted hazelnuts. That's not a problem for those of us who live in Oregon. Hazelnuts are grown here and they come to market in all guises, including skinned and toasted. I was a bride when I first made hazelnut cookies, and, in my rush to impress and fill a cookie tray with every variety known to man, I decided to save some time and bypassed skinning the nuts. It turned out to be a huge mistake because the skin of a hazelnut is very bitter and my cookies were ruined. If you have to skin the nuts yourself, Fine Cooking has a fantastic article on the two ways this can be done. You can find the article here.This recipe also works well with almonds which you may find easier to deal with. I like to make the dough for these cookies the day before I plan to bake them. The dough is crumbly and much easier to slice when it is really cold. The finished cookie is slightly sandy in texture and its buttery flavor is made more interesting by the hint of licorice that comes from the anise seeds. The kids won't care much for these, but lovers of just sweet European cookies will enjoy them. They are a sophisticated slice and bake cookie that might be a nice addition to your repertoire. Here's how they are made.

Hazelnut-Anise Cookies...from the kitchen of One Perfect Bite courtesy of Kate Ramos and CHOW.com

Ingredients:
1 cup toasted hazelnuts, cooled
1/2 cup granulated sugar
1-3/4 cups all-purpose flour
1/4 teaspoon fine salt
2 teaspoons anise seed
2 sticks (8-ounces) cold unsalted butter, cut into pieces

Directions:
1) Combine hazelnuts and sugar in bowl of a food processor. Pulse about 10 times until nuts are finely ground. Add flour, salt, and anise seed and pulse to combine.
2) Add butter and pulse until dough just comes together, about 1 minute. Divide dough in half and roll each half into a 1-1/2-inch wide log. Wrap each log in plastic wrap and chill at least 1 hour or keep in the freezer for up to 1 month.
3) When ready to bake, arrange a rack in center of oven and preheat oven to 350 degrees F.
4) Working with one chilled log at a time, slice dough into 1/4-inch thick rounds and place them about 1/2 inch apart on a baking sheet.
5) Bake for 12 to 15 minutes until the bottom edges become pale and golden. Repeat with the other log. Cool cookies for about 5 minutes on the baking sheet, then transfer to a rack to cool completely. Yield: About 50 cookies.

Cook's Note: The cookie dough  can be frozen for up to1 month. Frozen dough should sit at room temperature for about 40 minutes before cutting and baking.

One Year Ago Today: Pumpkin Cheesecake Squares

Two Years Ago Today: Warm Black Bean Dip

Three Years Ago Today: Maple Chocolate Walnut Bars

Japanese Cucumber Pickles

From the kitchen of One Perfect Bite...I love crisp pickles and the storage fridge in our garage almost always holds a quart or two of my favorite quick-fix dills. Kirby cucumbers were available at all the markets this weekend, so my project for the morning was to replenish our stash while the cucumbers were plentiful. For as much as I love pickles, I only make them when special varieties of cucumbers are available. In theory, pickles can be made with any cucumber, but I prefer to use varieties specifically developed for brining because their skins are less bitter and they contain fewer seeds. It's a "princess and the pea" thing. While I was making the dills, I also put together a quick Japanese pickle that I use as a relish for chicken or turkey burgers. Pickles are common throughout Asia and the gentle heat of this wasabi flavored pickle is especially popular in Japan. The pickle is mildly hot and more thinly sliced than most Western-Style pickles. Because I planned to use them as a crisp substitute for relish, I used a mandoline to slice mine paper thin. These pickles are extraordinarily easy to make and they are delicious addition to meals that center on grilled meat. The wasabi powder can be found in any Asian grocery and it is also available online. The good news is that once you have it it will last forever. This recipe is really simple but it will produce a wonderfully crisp and delicious pickle.  Try to use the pickles within a day of making them. They lose color if they sit for too long a time. That caveat aside, I hope you will give the recipe a try. Here's how the pickles are made.


Japanese Cucumber Pickles...from the kitchen of One Perfect Bite courtesy of Maggie Ruggiero and Gourmet Magazine

Ingredients:
1 pound Japanese or Kirby cucumbers (about 5)
1/2 teaspoon wasabi powder
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce

Directions:
1) Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
2) Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well. Yield: 6 servings.

One Year Ago Today: French Lemon Tart and  Pate Sablee

Two Years Ago Today: Grapefruit Sorbet

Three years Ago Today: Swedish Meatballs

Strawberry Fluff Pie

From the kitchen of One Perfect Bite...I normally don't make this type of dessert, but the folks staying in the cottage next to us made this for Bob on his birthday. He enjoyed it and I thought you might too. It is very easy to prepare and it is a perfect dessert to keep in mind when local strawberries come to market. As it happens, it is also a perfect post for Pink Saturday. Here's the recipe for the pie.

Strawberry Fluff Pie...recipe and photo courtesy of Pillsbury Test Kitchens

Ingredients:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 box (4-serving size) wild strawberry-flavored gelatin
1/4 cup sugar
1/2 cup boiling water
1 container (8 oz) frozen whipped topping, thawed
2 cups sliced fresh strawberries
8 fresh strawberry halves

Directions:
1) Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2) Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved. Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.
3) Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator. Yield: 8 servings.

Photo and recipe courtesy of Pillsbury.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

One Year Ago Today: Cheddar Cheese and Olive Focaccia Bread

Two Years Ago Today: Sour Cherry Pie with Streusel Topping

http://oneperfectbite.blogspot.com/2009/05/vegan-red-lentil-and-pepper-flan.html

Raspberry Pie - Child's Play

From the kitchen of One Perfect Bite...There are few desserts as easy to make as this one. It really is child's play and it's a perfect recipe for budding cooks to try. Several weeks ago, I promised I'd share the better of the recipes I was collecting for my grandsons with you. This simple pie is one of them. Lots of folks claim credit for it, but I suspect the recipe originally came from the Jello (Kraft) test kitchens. Whatever its origins, the recipe is nearly foolproof and it's perfect for the kids to work with. It makes a nice summer dessert that I thought you might also enjoy while fresh raspberries are in season. The trick to this, of course, is the berries. They should be fully ripe, yet firm enough to hold their shape. Anything less than that and you'll be wasting your time and probably speaking ill of my ancestors. I've also found that the gelatin mixture must be at room temperature before it is poured over the berries. If you are making the pie with children it's best to follow the recipe exactly as it's written. If you are making it by yourself, remove 1 to 2 teaspoons of the gelatin before you stir it into the cornstarch mixture. I'm not a fan of rubbery desserts and the trick here is discovering how much gelatin you actually need to set the pie. While I remove 2 teaspoons, it's probably best to start with just one. The only thing worse than a rubbery pie is one that won't set. Be careful. Children aren't mindful of this and they'll be really pleased with their results. The pie is a beautiful garnet color and it's quite tasty. Bill Cosby would approve. Here's the recipe.

Fresh Raspberry Pie...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)

Directions:
1) Combine sugar, cornstarch and water in a small saucepan, stirring until smooth. Bring mixture to a boil, stirring constantly. Cook and stir for about 2 minutes, or until thickened. Remove from heat. Add gelatin and stir until dissolved. Cool for at least 15 minutes.
2) Place raspberries in crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.







One Year Ago Today: Lavender Sugar Butter and Salad Dressing
















Two Years Ago Today: Mellow Yellow







You might also enjoy these recipes:
Raspberry Cream Cheese Muffins - Food and Whine
Raspberry Parfait- Almond Corner
Raspberry Brownies - Peanut Butter Boy
Raspberry Roulade - Jaana's Kitchen
Frozen Raspberry Pie - Back to the Cutting Board

Mango Mousse

From the kitchen of One Perfect Bite...When you entertain people who know and love food, there are different paths that can be taken to the table. Familiar dishes, flawlessly prepared, work well, but so do more trendy dishes that expand the palates of those you've invited to eat with you. I took the path of least resistance last evening and chose a menu of simple dishes that represent Spring in various countries around the world. There was Scandinavian salmon, Turkish lamb, Italian risotto and a French asparagus salad. Fortunately, the dishes blended nicely and it all turned out well. It was a night of good food, good company and good wine. I wanted to end the meal on a light, bright note and decided to serve a mango mousse with meringue cookies for dessert. When properly prepared, this is a wonderful, slightly tart dessert. Its success or failure depends of the quality of the mangoes used to make it. They must be fully ripe and bursting with flavor. I can tell you from bitter experience, that those packs of peeled and sliced mangoes that are now available in the super market will not work here. I've never tried the mango puree that is available at Trader Joe's, but I suspect that this is a case where sweat equity pays off. I'm always asked to suggest a substitute for the orange liqueur used in the recipe. Unfortunately, there is none. Orange juice will ruin the mousse. It takes a while for this to stiffen, so it is best made early in the day you plan to serve it. If you want something more fancy, the mousse can be shaped in molds and served with a strawberry coulis. I do have one note of caution. Mango can be stringy even when pureed. To have an absolutely smooth puree, I put mine through a sieve before proceeding with the recipe. This is not an overtly sweet dessert, but it is delicious and I marvel at its color every time I see it. If you're in the market for something a little different, I think you'll like this mousse. If you like desserts with a little tang, you'll love it. Here's the recipe.

Mango Mousse...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup orange liqueur
1 to 2 teaspoons lime juice
1 package unflavored gelatin
2-1/2 pounds large ripe mangoes, peeled, pitted, chopped
1/8 teaspoon salt
1/2 cup superfine sugar
1 cup chilled whipping cream

Directions:
1) Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2-1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture and lime juice to mango in processor and blend. Whip cream in large bowl until soft peaks form. Fold in mango mixture. Transfer to 6 dessert dishes. Yield: 6 servings.

You might also enjoy these recipes:
Mango Berry Crisp - Within the Kitchen
Mango Cheesecake with Lemon Basil Syrup - Step By Step Gourmet
Mango Rice Pudding - Pham Fatale
Fresh Mango Curd - SwEEts
Chunky Mango Ice Cream - Home Cooking Rocks
Mango Pudding (Gluten Free Dairy Free) - The Sensitive Pantry
Mango Merinque Tart with Coconut Cream - She Shimmers
Creamy Mango Gelato - My Man's Belly
Mango and Strawberry Muffins - Kirsten's Kitchen
Peach and Mango Trifle - Adora's Box
Mango Lassi - Entertaining Made Easy
Mango Mousse - My Favorite Recipes Collection
Mango Panna Cotta - My Kitchen and Photographs
Mango Bread - Kitchen Runway
Mango Upside Down Cake with Macadamia Nuts - Sippity Sup

Lemon Bavarian Cream Cake

From the kitchen of One Perfect Bite...This is a lovely dessert with potential that's yet to be realized. I was drawn to the cake by this photo, and it led me to the recipe for a Lemon Curd Mousse Cake that you can find here. The cake first appeared in Bon Appetit magazine, and if you read the reviews that accompany the recipe, you'll find that while most people like the cake, they had some reservations about the way it was constructed. I, too, like the cake, and plan to make it for our dessert on Easter Sunday, but only if I can do more testing and correct the problems I've encountered with it this week. I want to start my critique with an observation. This cake is far more like a Bavarian cream than a mousse. The filling lacks the velvety smoothness that's associated with mousse, and while its frothy lightness is quite pleasant, the cake is poorly named. The original recipe includes instructions for making lemon curd. If you purchase commercial curd or already have a recipe that makes one that you trust and enjoy, there is no reason to use the developer's recipe. It makes a nice, not exceptional filling. Whatever its source, you'll need at least 3-1/2 cups of lemon curd to make the cake filling. You'll also want to take a look at pan size and the type of crumbs you use to make the bottom crust. I suggest you use a 9 or 10-inch springform pan. The 8-inch pan that is recommended is way too small to handle all the filling the recipe will produce. Unless you are particularly fond of shortbread, use graham cracker or gingersnap crumbs to make the crust. There is nothing exceptional about the shortbread crust and the cookies are an unnecessary expense. You might also want to use pasteurized egg whites for the filling. While the yolks are cooked long enough to kill bacteria, the whites are not. If you cook for the very young or very old or any member of your family has a compromised immune system, pasteurized eggs are worth every cent they cost. The cake sounds more involved than it actually is. There are several steps needed to make it, but none of them are difficult. Time may be a problem. If you make your own curd, you'll need two days to make the cake table ready. Most of that time is passive chilling and final assembly is relatively easy to do. It is very important to serve this at room temperature. The texture of the cold cake is almost rubbery, but if it can sit for 30 to 45 minutes before serving, you'll have a confection that is light and frothy and melt-in-your-mouth good. Here's the recipe.

Lemon Bavarian Cream Cake...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
Curd
2-1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites (pasteurized if possible)
3/4 cup sugar
1 -1/2 cups chilled heavy whipping cream
Garnish
Lemon slices, cut into quarters

Directions:
1) To make the curd: Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)

2) To make crust: Preheat oven to 350 degrees F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

3) To make mousse: Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over water. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1-3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Remove 3/4 cup of curd and set aside for final assembly. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.

4) To serve: Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.) Arrange lemon slices between rosettes. Cut cake into wedges. Yield: 10 to 12 servings.

You might also enjoy these recipes:
Lemon and Poppyseed Cake with Yogurt Glaze - Kitchen Wench
Lightened Up Lemon Bars - Half Baked
Meyer Lemon Tart Topped with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Gingersnap Icebox Cake - Bittersweet
Lemon Strawberry Ice Box Cake - Two Kitchens

This post is being linked to:
Smiling Sally - Blue Monday

Lemon Thins

From the kitchen of One Perfect Bite...If you enjoy afternoon tea or coffee, I think you'll really like these lovely lemon cookies. They are ridiculously easy to make, though I have heard some complaints about the dough being difficult to work with. I have a "work around" that will put an end to that argument and allow you to enjoy these cookies anytime you have a yen for them. The original instructions for this recipe, which, by the way, comes from an old issue of Gourmet magazine, called for rolling the dough into a log and refrigerating it overnight prior to slicing cookies for baking. If you use a knife on the chilled dough, the slices end up looking like amoebae and you won't get the lovely slices you are looking for. Years after first working with this dough, I learned to avoid this problem by using buttonhole thread or dental floss to cut through the log. That, however, is not my work around. I generally don't bake cookies unless our grandsons are visiting. They like to help. I'll say no more because I'm sure you get the picture. In order for them to help, it was necessary to change the way these cookies were formed and I fell back on the old roll it and pat it of nursery rhyme fame. Everyone is given a teaspoon and, following an earnest discussion as to what constitutes a heaping teaspoon and how to form a ball, they roll and pat to their heart's content. It's not elegant, but it is efficient and it works beautifully if the dough is well-chilled. They really are delicious and if you are a lemon lover you'll really like these cookies. Here's the recipe.

Lemon Thins...from the kitchen of One Perfect Bite inspired by Gourmet Magazine

Ingredients
1/2 cup vegetable shortening, room temperature
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-1/2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice (from about 1 lemon)
1-1/2 cups all-purpose flour
1-1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar for dusting the cookies

Directions:
1) In a bowl with an electric mixer cream together shortening, butter and the sugar. Add vanilla, lemon extract, lemon zest and the juice. Beat until mixture is smooth.
2) In a separate bowl, sift together flour, baking powder, baking soda and salt and blend well. Add to butter mixture and beat on low speed until well blended. Form mixture into a ball, wrap in plastic wrap and chill for 2 to 24 hours.
3) Preheat oven to 350 degrees F. Roll heaping teaspoons of dough into balls and place about 2-inches apart on ungreased cookie sheets. Flatten balls slightly with palm of your hand. Bake cookies in batches until edges are just golden, about 10 minutes per batch. Transfer cookies to racks to cool. Dust with confectioners' sugar before serving. Yield: 5 dozen cookies.

You might also enjoy these recipes:
Cinnamon Icebox Shortbread Cookies - Cook It Allergy Free
Toasted Coconut and Orange Icebox Cookies - Baking and Boys
Lemon Pecan Icebox Cookies - Wives with Knives
Chocolate Butter Refrigerator Cookies - Annmarie Kostyk
Cranberry Orange Icebox Cookies - Appetite for China
Coconut Oatmeal Refrigerator Cookies - Foodista
Lemon Icebox Cookies - Martha and Me

Lemon Mousse Parfaits

From the kitchen of One Perfect Bite...There are two camps within the legions of dessert lovers. One is fanatically devoted to chocolate, the other to lemon. This week is dedicated to those who profess lemon to be their chocolate. First up, is a lemon mousse-like parfait that is creamy, tart, and as good looking as it is delicious. The parfait, developed by Sally Tager for Gourmet magazine, is a wonderful way to end a company meal. It's also marvelous for family celebrations and holidays. This is a custard-type dessert that's lightened with whipped creamed. The thought of lightening anything with whipped cream is an absurdity I know, but this is just one of many oxymorons we deal with each day of our lives. A whipped topping can be substituted for the heavy cream if you wish, but it will change the texture of the parfait and it won't be quite the same. This is easy to make and all the ingredients you need to make it can be found in your neighborhood grocery store. There are a couple of things to keep in mind if you decide to try these. Separate your eggs when they are cold, but whip them when they are at room temperature. When beating cream, the bowl and beaters you plan to use are should be well-chilled. I put mine into the freezer 30 minutes or so before I plan to beat the cream, which coincidentally, should also be icy cold. When zesting your lemons make sure to avoid the white pith. These parfaits are very tart, but only the lemon pith can make them bitter. They can also be made and frozen a day before serving, but if you want a creamy, mousse-like texture place them in the refrigerator for about 45 minutes before dessert is served. Lemon enthusiasts, prepare to be wowed by this easy and delicious treat. Here's the recipe.

Lemon Mousse Parfaits...from the kitchen of One Perfect Bite courtesy of Sally Tager and Gourmet Magazine

Ingredients:
1 tablespoon finely grated lemon zest
1/2 cup strained fresh lemon juice
3 large eggs, separated
1 cup granulated sugar, divided use
Pinch of cream of tartar
Pinch of salt
1 cup very cold heavy cream
3 tablespoons confectioners' sugar

Directions:
1) To make the custard: Combine lemon zest and juice, egg yolks, and 1/2 cup granulated sugar in a small saucepan, whisking to combine. Over moderate heat, cook, stirring constantly, until mixture thickens and reaches 160 - 170 degrees F on a candy thermometer, about 5 minutes. Do not allow to boil. Transfer to another bowl to cool.
2) To beat egg whites: Place egg whites, cream of tartar and salt in large bowl of an electric mixer fitted with a balloon attachment. Beat on medium speed until soft peaks form. Add reserved 1/2 cup sugar a tablespoon at a time. Beat on high speed until meringue holds stiff, glossy peaks, about 1 minute. Fold meringue into cooled lemon mixture.
3) To beat cream: Place icy cold cream in a chilled bowl and beat with clean chilled beaters until soft peaks form. Add confectioner' sugar and beat at medium speed until stiff peaks are formed. Fold Cream into lemon mixture.
4) To assemble: Divide mixture among eight (8-ounce) stemmed glasses. Freeze, covered with plastic wrap for at least 2 hours. Serve garnished with additional lemon zest, if desired. Yield: 8 servings.

Cook's Note: Parfaits can be frozen for up to one day. Frozen parfaits should be transferred to refrigerator 30 to 60 minutes before serving.

You might also enjoy these recipes:
Lemon Blackberry Souffles - Baking Bites
Lemon Pie - Katy's Kitchen
Meyer Lemon Tart with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Cakes - Pastry Studio
Lightened Up Lemon Bars - Half Baked
Old Fashioned Lemon Pudding - One Perfect Bite
Lemon Pound Cake - One Perfect Bite
Lemon Cloud - One Perfect Bite
Lemon Buttermilk Ice Cream - One Perfect Bite

Sweet Pickles - Blue Monday

From the kitchen of One Perfect Bite...I've done a lot of experimenting with pickles this summer and was really happy with the outcome. I did, however, have one last recipe to try before the season ended, so I was delighted delighted to find that Kirby cucumbers were still available at my favorite farm stand. The refrigerator dill pickles I made earlier in the season were terrific. I had a recipe for sweet pickles, developed by Tyler Florence, that I also wanted to try before moving on to pumpkins and squash. Today was the day and I'm really happy to report that his recipe is also a keeper. His pickles are very easy to make , but you should plan on a wait time of 5 hours before they are ready to eat. While you can use garden variety cucumbers to make this pickle, their seeds and a slightly bitter skin that makes them less than ideal for pickling. I prefer to use Kirby or English (hot house) cucumbers whenever possible. Refrigerator pickles have a color and crispness that I find irresistible. I hope you will too. Here's the recipe.

Sweet Pickles...from the kitchen of one Perfect Bite, courtesy of Tyler Florence

Ingredients:
6 Kirby cucumbers or 2 regular cucumbers
1/4 cup kosher salt
1 cup water
1 cup rice vinegar
1/2 cup sugar
1 tablespoon coriander seed
1 tablespoon mustard seed
1 tablespoon whole allspice berries
1 cinnamon stick
3 whole cloves
1 bay leaf

Directions:
1) Wash and dry cucumbers. Using a sharp knife or a mandolin, slice cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off salt and dry cucumber slices well. Place them into a sterilized quart jar.
2) Place water, vinegar, sugar, coriander seed, mustard seed, allspice berries, cinnamon stick, whole cloves and bay leaf in a small saucepan. Set over medium heat, stirring to dissolve sugar, and bring mixture to a boil. Remove from heat and allow to cool. Pour brine over cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks. Yield: 1 quart sweet pickles.

You might also enjoy these recipes:
Canned Dill Pickles - Pantry Eats
Smokin' Hot Pickled Okra - Coconut and Lime
Pickled Okra - Never Enough Thyme
Zucchini Pickles - Andrea Meyers
Refrigerator Dill Pickles - One Perfect Bite
Dill and Garlic Freezer Pickles - The Other Side of Fifty
Jalapeno Bread and Butter Pickles - Simply Recipes

This post is being linked to:
Smiling Sally - Blue Monday

Refrigerator Dill Pickles

From the kitchen of One Perfect Bite...Ten years ago, if asked if I put by pickles, my answer was a resounding, "No." Twenty years ago, it was a terse and less polite, "Get real." My response thirty yeas ago is best kept to myself. My failure to get with the program wasn't based on laziness, I've just never cared for preserved pickles. I thought they were salty and limp, and found their color just plain unappetizing. I wasn't a complete snob about them. I did love the brined, unprocessed dills that could occasionally be found in be found in barrels in some markets and delicatessens. I just never took the time to find out how they were made. Shortly after we moved to this area, I began to experiment with refrigerated pickles for certain Thai and Vietnamese dishes, and in the process learned I could make our favorite pickles in much the say way. I first mastered a refrigerator version of bread and butter pickles because my family loved to have them on hamburgers. I worked on garlic dills for several years but couldn't get the flavors right. I was about to give up and admit defeat when I found a recipe by Bobby Flay and decided to try one last time. I'm so glad I did. These are great pickles and they require no special equipment to make. They can be eaten the day after they are made and keep for about two weeks in the refrigerator. My only caution is to make sure you have enough room to store them for that length of time. I hope those of you who are fond of pickles will try these. You won't be sorry. Here's the recipe.

Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay

Ingredients:
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped

Directions:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.

You might also enjoy these recipes:
Italian Giardiniera - Luna Cafe
Dill and Garlic Freezer Pickles - The Other Side of Fifty
Bread and Butter Pickles - Simply Recipes
Pickled Cucumber and Shallots - Indo-Chine Kitchen
Calico Pickled Salad - Drick's Rambling Cafe
Favorite Kosher Dills - Never Enough Thyme
Sweet and Spicy Watermelon Rind Pickles - One Perfect Bite